,,the ,,international ,,jewish ,,cook ,,book ,by ,,florence ,,kreisler ,,greenbaum ,instructor in ,cooking and ,domestic ,science #afjj ,,recipes ,,according ,,to ,,the ,,jewish ,,dietary ,,laws ,,with the ,,rules for ,,kashering 99 99 99 99 99 ,,the ,,favorite ,,recipes ,,of ,,america1 ,,austria1 ,,germany1 ,,russia1 ,,france1 ,,poland1 ,,roumania1 ,etc41 ,etc4 ,,second ,,edition #aiai 99,,publishers' ,,note99 ,it is with pleasure1 and pardonable pride1 that the ,publishers announce the appearance of ,the ,international ,jewish ,cook ,book1 which1 though we do say it ourselves1 is the best and most complete kosher cook book ever issued in this country4 ,it is the direct successor to the ,aunt ,babette ,cook ,book1 which has enjoyed undisputed popularity for more than a generation and which is no longer published4 ,the ,international ,jewish ,cook ,book is1 however1 far superior to the older book4 ,it is much larger and the recipes are prepared strictly in accordance with the ,jewish dietary laws4 ,the author and compiler1 ,mrs4 ,florence ,k4 ,greenbaum1 is a household efficiency woman1 an expert ,jewish cook1 and thoroughly understands the scientific combining of foods4 ,she is a graduate of ,hunter ,college of ,new ,york ,city1 where she made a special study of diet and the chemistry of foods4 ,she was ,instructor in ,cooking and ,domestic ,science in the ,young ,women's ,hebrew ,association of ,new ,york1 and is now ,instructor and ,lecturer for the ,association of ,jewish ,home ,makers and the ,central ,jewish ,institute1 both under the auspices of the ,bureau of ,jewish ,education 7,kehillah74 ,mrs4 ,greenbaum knows the housewife's problems through years of personal experience1 and knows also how to economize4 ,many of these recipes have been used in her household for three generations and are still used daily in her home4 ,there is no one better qualified to write a ,jewish ,cook ,book than she4 ,suggestions and additional recipes1 for inclusion in later editions of the book1 will be gratefully accepted by ,,the ,,publishers4 ,new ,york1 ,february1 #aiah4 99,,preface99 ,in compiling these recipes every effort has been made to bear in mind the resources of the ,jewish kitchen1 as well as the need of being economical and practical4 ,the aim throughout has been to lay special emphasis on those dishes which are characteristically ,jewish--those time-honored recipes which have been handed down the generations by ,jewish housewives 7for the ,sabbath1 ,passover1 etc74 ,but the book contains a great many other recipes besides these1 for the ,jewish cook is glad to learn from her neighbors4 ,here will be found the favorite recipes of ,germany1 ,hungary1 ,austria1 ,france1 ,russia1 ,poland1 ,roumania1 etc42 also hundreds of recipes used in the ,american household4 ,in fact1 the book contains recipes of every kind of food appealing to the ,jewish taste1 which the ,jewish housewife has been able to adapt to the dietary laws1 thus making the ,cook ,book truly ,international4 ,the manner of presentation is clear and simple1 and if directions are followed carefully1 will insure success to the inexperienced housewife4 ,for the book has been largely planned to assist her in preparing wholesome1 attractive meals2 to serve the simplest as well as the most elaborate repast--from appetizer to dessert--without transgressing the dietary laws4 ,at the same time the book offers many valuable suggestions and hints to the most expert cook4 ,in this book are also directions for making meat substitutes and many economies of the hour1 which have been added to meet the needs of the present day4 99,,remarks99 ,the ,jewish housewife enjoys the enviable reputation of being a good cook2 in fact she is quite famous for her savory and varied dishes4 ,her skill is due not so much to a different method of cooking as to her ingenuity in combining food materials4 ,the very cuts of meat she has been always accustomed to use1 are those which modern cooks are now advising all to use4 ,the use of vegetables with just enough meat to flavor1 as for instance in the ,shabbos ,shalet1 is now being highly recommended4 ,while it is not given to each and every woman to be a good cook1 she can easily acquire some knowledge of the principles of cooking1 namely3 #a4 ,that heat from coal1 charcoal1 wood1 gas or electricity is used as a medium for toasting1 broiling or roasting4 #b4 ,that heat from water is used as a medium for boiling1 simmering1 stewing or steaming4 #c4 ,that heat from fat is used as a medium for deep fat frying4 #d4 ,that heat from heated surfaces is used in pan-broiling1 saut1 baking1 braising or pot-roasting4 ,the length of time required to cook different articles varies with the size and weight of same--and here is where the judgment of the housewife counts4 ,she must understand how to keep the fire at the proper temperature1 and how to manage the range or stove4 ,in planning meals try to avoid monotony2 do not have the same foods for the same days each week4 ,try new and unknown dishes by way of variety4 ,pay attention to garnishing1 thereby making the dishes attractive to the eye as well as to the palate4 ,the recipes in this book are planned for a family of five1 but in some instances desserts1 puddings and vegetables may be used for two meals4 ,cakes are good for several days4 ,do not consider the use of eggs1 milk and cream an extravagance where required for certain desserts or sauces for vegetables1 as their use adds to the actual food value of the dish4 ,as a rule the typical ,jewish dish contains a large proportion of fat which when combined with cereal or vegetable fruits1 nuts1 sugar or honey1 forms a dish supplying all the nourishment required for a well-balanced meal4 ,many of these dishes1 when combined with meat1 require but a small proportion of same4 ,wherever fat is called for1 it is intended that melted fat or dripping be used4 ,in many of the dishes where fat is required for frying1 any of the good vegetable oils or butter substitutes may be used equally well4 ,these substitutes may also be used in place of butter or fat when same is required as an ingredient for the dish itself4 ,in such cases less fat must be used1 and more salt added4 ,it is well to follow the directions given on the containers of such substitutes4 ,it is understood that all meats be made kosher4 ,before preparing any dish1 gather all materials1 and see that all the ingredients are at hand4 99,,rules ,,for ,,kashering99 ,in the religious and dietary laws of the ,jewish people1 the term kasher is applied to the preparation of meat and poultry1 and means to render fit or proper for eating4 #a4 ,to render meat fit for food1 the animal must be killed and cut up according to the ,jewish method of slaughter1 and must be purchased from a ,jewish butcher4 #b4 ,the meat should be put into a pan1 especially reserved for this purpose1 entirely covered with cold water1 and left to soak for half an hour4 ,before removing the meat from the water every particle of blood must be washed off4 ,it should then be put upon the salting board 7a smooth wooden board71 placed in a slanting position1 or upon a board with numerous perforations1 in order to allow the blood to freely flow down4 ,the meat should then be profusely sprinkled on all sides with salt1 and allowed to remain in salt for one hour4 ,it is then removed1 held over a sink or pan1 and well rinsed with cold water three times1 so that all the salt is washed off4 ,meat left for three days or more unsoaked and unsalted1 may be used only for broiling over coals2 it may not be cooked in any other way4 ,the ends of the hoofs and the claws of poultry must be cut off before the feet are kashered4 ,bones with no meat or fat adhering to them must be soaked separately1 and during the salting should not be placed near the meat4 #c4 ,the liver must be prepared apart from the meat4 ,it must be cut open in both directions1 washed in cold water1 and broiled over the fire1 and salted while it is broiling4 ,it should be seared on all sides4 ,water must then be poured over it1 to wash the blood away4 ,it may then be used in any manner1 as the heat has drawn out the blood4 ,small steaks and chops may be kashered in the same way4 #d4 ,the heart must be cut open1 lengthwise1 and the tip removed before being soaked1 so that the blood may flow out4 ,the lungs likewise must be cut open before being soaked4 ,milt must have veins removed4 #e4 ,the head and feet may be kashered with the hair or skin adhering to them4 ,the head should1 however1 be cut open1 the brain taken out1 and kashered separately4 #f4 ,to kasher suet or fat for clarifying1 remove skin1 and proceed as with meat4 #g4 ,joints from hind-quarters must not be used1 until they have been porged1 which means that all veins of blood1 forbidden fat1 and prohibited sinew have been removed4 ,in ,new ,york ,city no hind-quarter meat is used by orthodox ,jews4 #h4 ,all poultry must be drawn1 and the inside removed before putting in water4 ,cut the head off and cut the skin along the neck2 find the vein which lies between the tendons1 and trace it as far back as possible2 at the back of the neck it divides into two branches1 and these must be removed4 ,cut off the tips of the wings and the claws of the feet4 ,proceed as with meat1 first cutting open the heart and the liver4 ,eggs found inside of poultry1 with or without shells1 must be soaked and when salted be placed in such a position that the blood from the meat does not flow upon them4 ,such eggs may not be eaten with milk foods4 ,in conducting a kosher kitchen care must be taken not to mix meat and milk1 or meat and butter at the same meal4 ,the utensils used in the cooking and serving of meat dishes may not be used for milk dishes4 ,they should never be mixed4 ,only soaps and scouring powders which contain no animal fat are permitted to be used in washing utensils4 ,kosher soap1 made according to directions for making hard soap1 may be used in washing meat dishes and utensils4 ,to follow the spirit as well as the letter of the dietary laws1 scrupulous cleanliness should always be observed in the storing1 handling and serving of food4 ,it is very necessary to keep the hands clean1 the flours and cereals clean1 the ice-box clean1 and the pots and pans clean4 99,,contents99 ,,publishers' ,,note ,,preface ,,remarks ,,rules ,,for ,,kashering ,,appetizers ,,sandwiches ,,soups ,,garnishes ,,and ,,dumplings ,,for ,,soups ,,fish ,,sauces ,,for ,,fish ,,and ,,vegetables ,,sauces ,,for ,,meats ,,frying ,,entr,,es ,,meats ,,poultry ,,stuffings ,,for ,,meat ,,and ,,poultry ,,vegetables ,,time ,,table ,,for ,,cooking ,,salads ,,and ,,salad ,,dressings ,,fresh ,,fruits ,,and ,,compote ,,mehlspeise 7,,flour ,,foods7 ,,cereals ,,eggs ,,cheese ,,bread ,,coffee ,,cakes 7,,kuchen7 ,,muffins ,,and ,,biscuits ,,pancakes1 ,,fritters1 ,,etc4 ,,cakes ,,icings ,,and ,,fillings ,,for ,,cakes ,,pies ,,and ,,pastry ,,cookies ,,desserts ,,steamed ,,puddings ,,pudding ,,sauces ,,frozen ,,desserts ,,candies ,,and ,,sweets ,,beverages ,,canned ,,fruits ,,jellies ,,and ,,preserves ,,brandied ,,fruits ,,canned ,,vegetables ,,vegetables ,,preserved ,,in ,,brine ,,pickles ,,and ,,relishes ,,passover ,,dishes ,,index ,,table ,,of ,,weights ,,and ,,measures ,,measurement ,,of ,,food ,,materials 99,,appetizers99 ,,canap,s ,for serving at the beginning of dinner and giving a zest to the appetite1 canaps are extremely useful4 ,they may be either hot or cold and made of anything that can be utilized for a sandwich filling4 ,the foundation bread should be two days old and may be toasted or fried crouton fashion4 ,the nicest way is to butter it lightly1 then set it in a hot oven to brown delicately1 or fry in hot fat4 ,the bread should be cut oblong1 diamond shaped1 in rounds1 or with a cutter that has a fluted edge4 ,while the toast is quite hot1 spread with the prepared mixture and serve on a small plate with sprigs of watercress or points of lemon as a garnish4 ,another way is to cut the bread into delicate fingers1 pile it log-cabin fashion1 and garnish the centre with a stuffed olive4 ,for cheese canaps sprinkle the toast thickly with grated cheese1 well seasoned with salt and pepper4 ,set in a hot oven until the cheese melts and serve immediately4 ,,sardine ,,canap,s ,toast lightly diamond-shaped slices of stale bread and spread with a sardine mixture made as follows3--,skin and bone six sardines1 put them in a bowl and run to a paste with a silver spoon4 ,add two tablespoons of lemon juice1 a few drops of ,worcestershire sauce1 a dash of pepper1 two teaspoons of chopped parsley and four tablespoons of creamed butter4 ,garnish with a border of whites of hard-boiled eggs1 finely chopped1 and on top scatter shredded olives4 ,,white ,,caviar ,take roe of any fish1 remove skin1 salt2 set aside over night4 ,next day beat roe apart1 pour boiling water over it and stir2 when roe is white1 pour off the water and let drain2 then put in pan with two tablespoons of oil and salt1 pepper1 a little vinegar1 and mix well4 ,let stand a few days before using4 ,this caviar may be substituted in all recipes for the ,russian caviar or domestic caviar may be procured in some shops4 ,,caviar ,,canap,s ,cut the bread about one-quarter of an inch thick and two inches square 7or round71 and after it is toasted spread over each slice a teaspoon of ice cold caviar4 ,mix one teaspoon of chopped onion and one teaspoon chopped parsley2 spread the mixture over the caviar and serve with quarters of lemon4 ,,anchovy ,,canap,s ,cut the bread as for caviar canaps and spread with anchovy paste4 ,chop separately the yolks and whites of hard-boiled eggs and cover the canaps1 dividing them into quarters1 with anchovies split in two lengthwise1 and using yolks and whites in alternate quarters4 ,,anchovy ,,canap,s ,,with ,,tomatoes ,for each person take a thin slice toast covered with anchovy paste4 ,upon this place whole egg which has been boiled four minutes1 so that it can be pealed whole and the yolk is still soft4 ,around the toast put tomato sauce4 ,,chopped ,,onion ,,and ,,chicken ,,fat ,chop one yellow onion very fine1 add four tablespoons of chicken fat 7melted71 salt to taste4 ,serve on slices of rye bread4 ,if desired1 a hard-boiled egg chopped very fine may be mixed with the onions4 ,,brain 7,,appetizer7 ,cook brains1 let cool and add salt2 beat up with chopped onions1 juice of one and a half lemons and olive oil4 ,serve on lettuce leaves4 ,,black ,,olives ,pit black olives1 cut them very thin1 and prepare as brain appetizer2 beat well with fork4 ,,chicken ,,liver ,,paste1 ,no4 #a ,wash thoroughly several fowls' livers and then let them simmer until tender in a little strong soup stock1 adding some sliced mushroom1 minced onion1 and a little pepper and salt4 ,when thoroughly done mince the whole finely1 or pound it in a mortar4 ,now put it back in the saucepan and mix well with the yolks of sufficient eggs to make the whole fairly moist4 ,warm over the fire1 stirring frequently until the mixture is quite thick1 taking care that it does not burn4 ,it should be served upon rounds of toast on a hot dish garnished with parsley4 ,,imitation ,,pate ,,de ,,foi ,,gras ,take as many livers and gizzards of any kind of fowl as you may have on hand2 add to these three tablespoons of chicken or goose fat1 a finely chopped onion1 one tablespoon of pungent sauce1 and salt and white pepper to taste4 ,boil the livers until quite done and drain2 when cold1 rub to a smooth paste4 ,take some of the fat and chopped onion and simmer together slowly for ten minutes4 ,strain through a thin muslin bag1 pressing the bag tightly1 turn into a bowl and mix with the seasoning2 work all together for a long time1 then grease a bowl or cups and press this mixture into them2 when soft cut up the gizzards into bits and lay between the mixture4 ,you may season this highly1 or to suit taste4 ,,chicken ,,liver ,,paste1 ,no4 #b ,take one-quarter pound chicken livers that have been boiled soft2 drain and rub through grater1 add one-quarter cup of fresh mushrooms that have been fried for three minutes in two tablespoons of chicken fat1 chop these1 mix smooth with the liver1 moistening with the fat used in frying the mushrooms1 season with salt1 pepper1 paprika and a little onion and lemon juice4 ,spread on rye bread slices4 ,garnish plate with a red radish or sprigs of parsley4 ,,chopped ,,herring ,soak herring a few hours1 when washed and cleaned1 bone and chop4 ,to one herring take one onion1 one sour apple1 a slice of white bread which has been soaked in vinegar1 chop all these2 add one teaspoon oil1 a little cinnamon and pepper4 ,put on platter in shape of a herring with head at top and tail at bottom of dish1 and sprinkle the chopped white of a hard-boiled egg over fish and then the chopped yolk4 ,,cheese ,,balls ,take mashed cream cheese--add butter1 cream and a little paprika4 ,you can chop either green peppers1 almonds or olives in this mixture1 or the juice of an onion4 ,roll into small balls and serve on lettuce leaves4 ,this is also very good for sandwiches4 ,,egg ,,appetizer ,boil eggs hard4 ,cut slice off the end1 so that the egg will stand firm4 ,dip egg in ,french dressing1 then with a pastry bag arrange sardellen butter on the top of egg4 ,have ready small squares of toasted bread1 spread with a thin layer of sardellen butter1 on which to stand the eggs4 ,caviar1 mixed with some finely chopped onion1 pepper and lemon juice1 may be used instead of the sardellen butter1 but mayonnaise must be used over the caviar4 ,,deviled ,,eggs ,,with ,,hot ,,sauce ,take six hard-boiled eggs1 cut lengthwise1 remove yolk and add to same3 one dessertspoon of melted butter1 ,cayenne pepper1 salt and chopped parsley4 ,mash this mixture very fine and refill the whites of the eggs and turn over on platter4 99,sauce499--,one tablespoon of butter1 one tablespoon of flour1 a pinch of ,cayenne pepper1 salt and one pint of milk4 ,stir this mixture continually until it thickens2 beat the yolk of one egg and pour the hot gravy over the same4 ,dress with chopped parsley and eat very hot4 ,sherry wine can be added if desired4 ,,stuffed ,,yellow ,,tomatoes ,take small yellow tomatoes1 scrape out the centre and fill with caviar4 ,serve on lettuce or watercress4 ,a ,,delicious ,,appetizer ,take as many slices of delicately browned toast as people to serve1 several large1 firm tomatoes sliced1 one green pepper1 and store cheese4 ,place a slice of tomato on each slice of toast and season with salt and pepper and a dot of butter4 ,place several long1 curly strips of pepper around the tomato1 and cover with a thin slice of the cheese4 ,place in the oven until the cheese is melted4 ,serve piping hot4 ,,celery ,,relish ,boil about six pieces of celery root4 ,when soft1 peel and mash4 ,season with salt1 pepper1 a little onion powder1 a teaspoon of home-made mustard and plenty of mayonnaise4 ,shape into pyramids1 put mayonnaise on the top of the pyramid1 and on top of that either a little well-seasoned caviar or some sardellen butter shaped in a pastry bag4 ,serve on a slice of beets and a lettuce leaf4 ,,sardellen ,take one-quarter pound salted sardellen and soak in water over night4 ,bone the next morning1 put in cloth and press until dry2 chop very fine1 almost to a paste2 take one-half pound sweet butter1 stir to a cream and add the sardellen4 ,serve on toasted cracker or bread4 ,sprinkle with the grated yellow and grated white of egg4 ,,stuffed ,,eggs ,hard boil eggs1 drop into cold water1 remove shells1 cut each in half lengthwise4 ,turn out yolks into a bowl4 ,carefully place whites together in pairs1 mash yolks with back of a spoon4 ,for every six yolks put into bowl one tablespoon melted butter1 one-half teaspoon mustard 7the kind prepared for table71 one teaspoon salt1 dash of cayenne pepper4 ,rub these together thoroughly with yolks4 ,make little balls of this paste the size of the yolks4 ,fit one ball into each pair whites4 ,,nut ,,and ,,cheese ,,relish ,mix one package cream cheese with one cup of chopped nut meats1 one teaspoon of chopped parsley1 two tablespoons of whipped cream1 salt and red pepper4 ,roll into balls and serve cold1 garnished with parsley and chopped nuts4 ,,grape-,,fruit ,,cocktail ,cut the grape-fruit into halves1 crosswise1 and scoop out the pulp1 rejecting the white inner skin as well as the seeds4 ,clean the shells2 cut the edges with a sharp knife into scallops and throw them into cold water4 ,set the pulp on the ice4 ,at serving time put a teaspoon of cracked ice in the bottom of each shell2 fill with the pulp1 mixed thoroughly with powdered sugar and a little sherry1 if desired2 and place a maraschino cherry or bit of bright-colored jelly in the centre of each4 ,lay on paper doilies or surround with bits of asparagus fern4 ,,ambrosia ,fill glass with alternate layers of sliced orange and cocoanut2 cover with powdered sugar and place a maraschino cherry on the top of each4 ,,peach ,,cocktail ,fill the glasses with sliced peaches2 cover with orange or lemon juice2 sweeten to taste2 add a little shaved ice and serve4 ,apricot and cherry cocktails may be made in the same way4 ,,raspberry ,,cocktail ,mash a pint of ripe1 red currants2 strain them through cheesecloth2 pour the juice over a pint of red raspberries and set on the ice to chill4 ,at serving time sweeten to taste and pour into the glasses1 putting one teaspoon of powdered sugar on the top of each4 ,,pineapple ,,and ,,banana ,,cocktail ,take equal parts of banana and fresh or canned pineapple2 cut into small cubes and cover with lemon or pineapple juice4 ,serve in glasses or orange shells placed on autumn leaves or sprays of green fern4 ,,strawberry ,,cocktail ,slice five or six large strawberries into each glass and squeeze over them the juice of an orange4 ,at serving time add one heaping teaspoon of powdered sugar and one tablespoon of shaved ice4 ,,musk ,,melons ,cut melon in half1 seed and put on ice one hour before serving4 ,when ready to serve1 fill with crushed ice and sprinkle with1 powdered sugar4 ,allow one-half melon for each person4 ,very refreshing for summer luncheons or dinners4 ,for dinner serve before soup4 ,,filled ,,lemons ,select good-sized lemons2 cut off tip to stand the lemon upright2 cut top for cover4 ,scoop out all the lemon pulp1 and put in a bowl2 put shells in a bowl of cold water4 ,for six lemons take one box of boneless sardines1 six anchovies1 and two green peppers1 cut very fine4 ,wet with lemon-juice until moist2 fill in shells after wiping dry2 insert a pimento on top2 put on cover of lemon2 serve on doily with horseradish and watercress4 ,,red ,,pepper ,,canap,s ,mix together two chopped hard-boiled eggs1 one tablespoon of chopped red peppers 7canned71 a saltspoon of salt1 a tiny pinch of mustard and two tablespoons of grated ,american cheese with sufficient melted butter to form a paste2 spread over the rounds of fried bread and place in a very hot oven for about three minutes4 ,serve on a folded napkin1 garnished with watercress4 ,,salted ,,peanuts ,shell and skin freshly roasted peanuts and proceed as in salting almonds4 ,,salted ,,almonds ,pour boiling water on the almonds2 cool and remove the skins2 dry thoroughly and brown in a hot oven1 using a half tablespoon of butter or olive oil 7preferably the oil7 to each cup of nuts1 which must be shaken frequently4 ,when brown1 sprinkle well with salt and spread on paper to dry and cool4 ,a still easier way to prepare the nuts is to cook them over the fire1 using a larger quantity of olive oil4 ,as the oil can be saved and used again1 this method is not necessarily extravagant4 99,,sandwiches99 ,bread should be twenty-four hours old and cut in thin1 even slices4 ,if fancy forms are desired1 shape before spreading with butter4 ,cream butter and spread evenly4 ,,anchovy ,,sandwiches ,pound the anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped4 ,,celery ,,sandwiches ,two cups of chopped celery1 two tablespoons of chopped walnuts1 two tablespoons of chopped olives1 quarter of a cup of ,mayonnaise dressing4 ,spread between slices of thin buttered bread4 ,,fish ,,sandwiches ,spread one piece of bread with any kind of cold fish that has been shredded and mixed with tartar sauce4 ,then put a lettuce leaf on that and then a slice of hard-boiled egg that has been dipped in tartar sauce4 ,cover with a slice of buttered bread4 ,,nut ,,and ,,raisin ,,sandwiches ,take equal quantities of nuts and raisins2 moisten with cream or grape juice and spread on thin slices of bread4 ,,brown ,,bread ,,sandwiches ,season one cup of cottage cheese with salt1 cayenne1 and add one pimento cut in shreds4 ,cut white and brown bread in finger lengths about one inch wide4 ,spread with cheese mixture and place a brown and white slice together4 ,,cheese ,,and ,,nut ,,sandwiches ,cut thin rounds from rye bread4 ,spread with the following mixture3 take one cream cheese1 rub to a cream1 season to taste with salt and paprika1 add one stalk of chopped celery1 and one-fourth cup of chopped nut meats4 ,spread on buttered bread and place a slice of stuffed olive on top1 in the centre of each piece of bread4 ,,lettuce ,,sandwiches ,put fresh lettuce leaves1 washed and dried1 between thin layers of bread4 ,spread with ,mayonnaise or ,boiled ,dressing4 ,,olive ,,sandwiches ,take either ripe or green olives2 remove the seeds2 mince and mix thoroughly with ,mayonnaise dressing4 ,spread between slices of whole-wheat or graham bread4 ,,sardine ,,sandwiches ,remove the skin and bones from the sardines4 ,rub to a paste1 adding an equal quantity of chopped hard-boiled eggs1 seasoned with salt1 cayenne1 lemon juice or vinegar4 ,moisten with melted butter and spread between slices of bread4 ,,date ,,and ,,fig ,,sandwiches ,wash equal quantities of dates and figs2 stone the dates2 add blanched almonds in quantity about one-fourth of the entire bulk2 then run the whole mixture through a food chopper4 ,moisten with orange juice and press tightly into baking-powder tins4 ,when ready to use1 dip the box in hot water2 turn out the mixture2 slice and place between thin slices of buttered bread4 ,,fig ,,sandwiches ,remove the stems and chop the figs fine4 ,put in a double boiler with a little water and cook until a paste is formed4 ,add a few drops of lemon juice2 set aside2 when cool spread on thin slices of buttered bread4 ,,egg ,,sandwiches ,hard boil the eggs1 place them immediately into cold water4 ,when cold2 remove the shells carefully1 cut the eggs in half lengthwise and butter slightly4 ,lay one or two sardellen or appetite silds on one half of the egg and press the one half gently on the other half which has the sardellen4 ,the egg must appear whole4 ,now tie lengthwise and across with the narrowest1 various colored ribbons you can find4 ,,chestnut ,,sandwiches ,one slice each of white and brown bread1 cut thin and buttered1 and spread with chestnuts that have been boiled tender1 peeled and rubbed through a sieve1 then mashed with hard-boiled eggs to a paste and moistened with ,mayonnaise4 ,,salmon ,,and ,,brown ,,bread ,,sandwiches ,flake one cup salmon and rub it to a paste4 ,add mustard1 salt1 and cayenne4 ,spread on the bread1 cover with a layer of thin slices of cucumber1 then another piece of bread1 press lightly and arrange with sprigs of parsley on the platter4 ,,white ,,and ,,brown ,,bread ,,sandwiches ,if a novel sandwich is wanted1 butter alternate slices of brown and white bread and pile them one above the other in a loaf4 ,cut the new loaf across the slices1 butter them and pile them so that when this second loaf is cut1 the slices will be in white and brown blocks4 ,press the slices very closely together before cutting at all4 ,,toasted ,,cheese ,,sandwiches ,the filling for the toasted cheese sandwiches calls for a cup of soft1 mild cheese1 finely cut1 and stirred over the fire with a tablespoon of butter until the cheese is melted4 ,enough milk to moisten1 perhaps not more than one-eighth of a cup1 is then added1 with salt1 mustard1 and paprika to taste1 and the whole is stirred until creamy and smooth4 ,slices of bread are very thinly buttered1 the cheese mixture spread on generously1 each slice covered with another slice1 and set away until the filling cools and hardens1 when the sandwiches are toasted on both sides and served hot4 ,,poached ,,egg ,,sandwiches ,slice as many pieces of bread1 from a round loaf1 as you have persons to serve4 ,toast these slices and let cool4 ,across each slice place three strips of pimentoes 7use the canned pimentoes71 on top of that place a cold poached egg1 put a teaspoon of ,mayonnaise on the top of the egg and sprigs of watercress encircling the toast4 ,,mustard ,,sardine ,,paste ,,for ,,sandwiches ,take one box of mustard sardines2 bone and mash2 add to the mixture one tablespoon of tomato catsup1 one teaspoon of ,worcestershire sauce1 juice of one lemon1 a pinch of cayenne pepper1 as much white pepper as will cover the end of a knife1 two tablespoons of vinegar1 and one tablespoon of olive oil4 ,mix thoroughly until it becomes a paste4 ,then spread on thinly cut bread for sandwiches4 ,,caviar ,,and ,,salmon ,,sandwiches ,take a piece of rye bread1 cut round 7with a biscuit cutter71 spread with mustard2 put some caviar in centre of the bread1 strips of smoked salmon around the caviar and strips of pickle around the salmon4 ,,ribbon ,,sandwiches ,cut two1 slices of white bread and two of brown4 ,butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with mayonnaise dressing4 ,build the slices up one above the other1 alternating brown and white1 and placing the unbuttered slice on top4 ,before serving1 slice down as you would a layer cake4 ,,egg ,,and ,,olive ,,sandwiches ,chop four eggs which have been boiled fifteen minutes1 add two tablespoons of chopped olives1 season and moisten with olive oil and vinegar4 ,spread between thin slices of buttered bread4 ,,russian ,,sandwiches ,spread bread with thin slices of ,neufchatel cheese1 cover with finely chopped olives moistened with mayonnaise dressing4 ,,surprise ,,sandwiches ,take orange marmalade1 pecan nuts and cream cheese in equal quantities and after mixing thoroughly spread on thin slices of buttered bread4 ,,chicken ,,sandwiches ,mince some cold roast or boiled chicken in a chopping bowl1 then mix the gravy with it1 adding a few hard-boiled eggs1 which have been minced to a powder4 ,mix all into a soft paste4 ,then cut thin slices of bread1 spread the chicken between the slices 7if desired you may add a little mustard72 press the pieces gently together4 ,,chicken ,,sandwiches ,,with ,,mayonnaise ,grind up chicken in meat chopper4 ,to each cup of chicken add one tablespoon of mayonnaise1 and one tablespoon of chicken soup4 ,mix into soft paste1 and put in finger-rolls4 ,,deviled ,,tongue ,,sandwiches ,grind up tongue 7root will do7 in meat chopper2 to a cup of ground tongue add one teaspoon of mustard1 one tablespoon of soup1 and one teaspoon of mayonnaise4 ,mix into soft paste2 spread on white bread cut very thin4 ,,minced ,,goose ,,sandwiches ,take either boiled or roast goose 7which has been highly seasoned7 and mince in a chopping bowl1 add one or two pickles1 according to quantity1 or a teaspoon of catsup4 ,spread thin slices of bread or nice fresh rolls1 with a thin coating of goose oil1 slightly salted1 then spread the minced goose and cover with a layer of bread which has been previously spread4 ,,veal ,,sandwiches ,may be prepared as above1 or slice the veal in thin slices and spread with mustard4 ,,boiled1 ,,smoked1 ,,or ,,pickled ,,tongue ,,sandwiches ,remove the crust from the bread 7unless it is very soft71 place the slices of tongue 7cut very thin7 and lettuce leaves between the slices4 99,,soups99 ,soups are wholesome and palatable and should form part of the meal whenever possible4 ,it is a good plan to have some sort of vegetable or meat stock always at hand1 as this renders the making of the soup both easy and economical4 ,with milk at hand1 cream soups are easily made4 ,,soup ,,stock ,in making soup1 bring the cold water in the soup pot with the meat and bones to a boil slowly1 and let it simmer for hours1 never boiling and never ceasing to simmer4 ,if clear soup is not desired soup may be allowed to boil4 ,bones1 both fresh and those partly cooked1 meats of all kinds1 vegetables of various sorts1 all may be added to the stock pot1 to give flavor and nutriment to the soup4 ,one quart of cold water is used to each pound of meat for soup2 to four quarts of water1 one each of vegetables of medium size and a bouquet4 ,make the soup in a closely covered kettle used for no other purpose4 ,remove scum when it first appears2 after soup has simmered for four or five hours add vegetables and a bouquet4 ,parsley wrapped around peppercorn1 bayleaf1 six cloves and other herbs1 excepting sage1 and tied1 makes what is called a bouquet and may be easily removed from the soup4 ,root celery1 parsley1 onions1 carrots1 asparagus and potatoes are the best vegetables to add to the soup stock4 ,never use celery leaves for beef soup4 ,you may use celery leaves in potato soup1 but sparingly1 with chopped parsley leaves4 ,vegetables1 spices and salt should always be added the last hour of cooking4 ,strain into an earthen bowl and let cool uncovered1 by so doing stock is less apt to ferment4 ,a cake of fat forms on the stock when cold1 which excludes air and should not be removed until stock is used4 ,to remove fat run a knife around edge of bowl and carefully remove the same4 ,a small quantity will remain1 which should be removed by passing a cloth1 wrung out of hot water1 around edge and over top of stock4 ,this fat should be clarified and used for drippings4 ,if time cannot be allowed for stock to cool before using1 take off as much fat as possible with a spoon1 and remove the remainder by passing tissue or any absorbent paper over the surface4 ,bouillon should always be thickened with yolks of eggs1 beat up with a spoon of cold water4 ,ordinary beef soup or tomato soup may be thickened with flour4 ,to do this properly heat a scant spoon of soup drippings1 stir in briskly a spoon of flour1 and add gradually a large quantity of soup to prevent it becoming lumpy4 ,,white ,,stock ,veal1 turkey1 chicken and fish are used4 ,,brown ,,stock ,follow directions given for bouillon1 adding a slice of beef and browning some of the meat in the marrow from the bone4 ,,beet ,,soup--,,russian ,,style 7,,fleischig7 ,cut one large beet and one-half pound of onion in thick pieces and put in kettle with one pound of fat brisket of beef2 cover with water and let cook slowly two hours2 add three-fourths of a cup of sugar and a little citric acid to make it sweet and sour and let cook another hour2 season and serve hot4 ,,borsht ,take some red beetroots1 wash thoroughly and peel1 and then boil in a moderate quantity of water from two to three hours over a slow fire1 by which time a strong red liquor should have been obtained4 ,strain off the liquor1 adding lemon juice1 sugar1 and salt to taste1 and when it has cooled a little1 stir in sufficient yolks of eggs to slightly thicken it4 ,may be used either cold or hot4 ,in the latter case a little home-made beef stock may be added to the beet soup4 ,if after straining off the soup the remaining beetroot is not too much boiled away1 it may be chopped fine with a little onion1 vinegar and dripping1 flavored with pepper and salt1 and used as a vegetable4 ,,schalet ,,or ,,tscholnt 7,,shabbas ,,soup7 ,wash one pint of white haricot beans and one pint of coarse barley and put them into a covered pot or pan with some pieces of fat meat and some pieces of marrow bone1 or the backs of two fat geese which have been skinned and well spiced with ginger and garlic4 ,season with pepper and salt and add sufficient water to cover4 ,cover the pot up tightly4 ,if one has a coal range it can be placed in the oven on ,friday afternoon and let remain there until ,saturday noon4 ,the heat of the oven will be sufficient to bake the ,schalet if there was a nice clear fire when the porridge was put in the oven4 ,if this dish cannot be baked at home it may be sent to a neighboring baker to be placed in the oven there to remain until ,saturday noon1 when it is called for4 ,this takes the place of soup for the ,sabbath dinner4 ,,bouillon ,put on one three-pound chicken to boil in six quarts cold water4 ,take one and one-half or two pounds of beef and the same quantity thick part of veal1 put in a baking-pan1 set in the stove and brown quickly with just enough water to keep from burning4 ,when brown1 cut the meat in pieces1 add this with all the juice it has drawn1 to the chicken soup4 ,set on the back of the stove1 and cook slowly all day4 ,set in a cold place1 or on ice over night1 and next morning after it is congealed1 skim off every particle of fat4 ,melt and season to taste when ready to serve4 ,excellent for the sick4 ,when used for the table1 cut up carrots and ,french peas already cooked can be added while heating4 ,if cooked on gas stove1 cook over the simmering flame the same number of hours4 ,,consomm ,take three pounds of beef1 cut in dice and cover with three quarts of cold water4 ,simmer slowly for four hours4 ,the last hour add one-half cup each of carrots1 celery1 onion1 and season with one-half teaspoon of peppercorns and one tablespoon of salt4 ,strain1 cool1 remove fat and clear 7allowing one egg-shell broken fine and the slightly beaten white of one egg to each quart of stock74 ,add to the stock1 stir constantly until it has reached the boiling point4 ,boil two minutes and serve4 ,,chicken ,,soup1 ,no4 #a ,take one large chicken1 cook with four quarts of water for two or three hours4 ,skim carefully1 when it begins to boil add parsley root1 an onion1 some asparagus1 cut into bits4 ,season with salt1 strain and beat up the yolk of an egg with one tablespoon of cold water1 add to soup just before serving4 ,this soup should not be too thin4 ,rice1 barley1 noodles or dumplings may be added4 ,make use of the chicken1 either for salad or stew4 ,,chicken ,,soup1 ,no4 #b ,take the carcass of a cold1 cooked chicken and break into small pieces4 ,add one-half cup of chopped celery and one onion chopped fine4 ,cover with cold water2 simmer slowly for two hours4 ,strain1 add salt and pepper to taste4 ,,chicken ,,broth ,cut the chicken into small pieces and place it in a deep earthen dish2 add one quart of water2 cover it and set over a kettle of boiling water1 letting it steam until the meat of the chicken has become very tender4 ,strain off the broth and let it stand over night4 ,in the morning remove the fat and return the liquid to the original earthen dish4 ,,julienne ,,soup ,have soup stock ready4 ,boil in water until tender one cup green peas1 three carrots cut up in small pieces1 and some cabbage chopped fine4 ,brown two tablespoons of flour in a skillet in hot fat1 then stir in the vegetables4 ,fry some livers and gizzards of fowls1 if handy1 and add1 then stir in the strained soup stock4 ,,rice ,,broth ,may be made either of beef or mutton1 adding all kinds of vegetables4 ,boil one-half cup of rice separately in a farina kettle4 ,strain the beef or mutton broth4 ,add the rice and boil one-half hour longer1 with potatoes1 cut into dice shape2 use about two potatoes2 then add the beaten yolk of an egg4 ,strained stock of chicken broth added to this soup makes it very palatable and nutritious for the sick4 ,,mock ,,turtle ,,soup ,take one calf's head1 wash well2 put on to boil with four and one-half quarts of water2 add two red peppers1 onions1 celery1 carrots1 cloves1 salt to taste1 and a little cabbage2 boil six hours2 also1 have ready some meat stock2 the next day put fat in a skillet with two large tablespoons of flour2 let it brown2 then1 take the calf's head and cut all the meat from it in pieces2 add the calf's tongue1 cut in dice4 ,slice hard-boiled eggs1 one glass of sherry2 and one lemon sliced2 put all in the stock2 allow it to come just to a boil4 ,,mutton ,,broth ,cut three pounds of neck of lamb or lean shoulder into small pieces2 cover closely and boil with three quarts of water1 slowly1 for two hours2 add two tablespoons well-washed rice to the boiling soup4 ,cook an hour longer1 slowly2 watch carefully and stir from time to time4 ,strain and thicken it with a little flour2 salt and pepper to taste4 ,particularly nice for invalids4 ,,mulligatawny ,,soup ,add to three quarts of liquor1 in which fowls have been boiled1 the following vegetables3 three onions1 two carrots1 and one head of celery cut in small dice4 ,keep the kettle over a high heat until soup reaches the boiling point2 then place where it will simmer for twenty-five minutes4 ,add one tablespoon of curry powder1 one tablespoon of flour mixed together2 add to the hot soup and cook five minutes4 ,pass through a sieve4 ,serve with small pieces of chicken or veal cut in it4 ,,farina ,,soup ,when the soup stock has been strained and every particle of fat removed1 return it to the kettle to boil4 ,when it boils hard stir in carefully quarter of a cup of farina1 do this slowly to prevent the farina from forming lumps4 ,stir into the soup bowl the yolk of one egg1 add a teaspoon of cold water4 ,pour the soup into the bowl gradually and stir constantly until all has been poured into the bowl4 ,serve at once4 ,,green ,,kern ,,soup ,soak one-half cup of green kern in a bowl of water over night4 ,put on two pounds of soup meat1 add a carrot1 an onion1 a stalk of celery1 a sprig of parsley1 one or two tomatoes1 a potato1 in fact any vegetable you may happen to have at hand4 ,cover up closely and let it boil slowly over a low heat three or four hours4 ,put the green kern on to boil in water slightly salted1 as it boils down keep adding soup stock from the kettle of soup on the stove1 always straining through a hair sieve1 until all has been used4 ,serve as it is or strain through a colander and put pieces of toasted bread into the soup4 ,another way of using the green kern is to grind it to a powder4 ,,noodle ,,soup ,for six persons1 select a piece of meat off the neck1 about two and one-half pounds2 add three quarts of water1 an onion1 one celery root1 two carrots1 a large potato1 some parsley1 three tomatoes and the giblets of poultry4 ,cook in a closely covered kettle1 letting the soup simmer for four or five hours4 ,remove every bit of scum that rises4 ,strain2 add salt and remove every particle of fat2 put in noodles2 boil about five minutes and serve at once4 ,if allowed to stand it will become thick4 ,,mushroom ,,and ,,barley ,,soup ,take one quart of hot bouillon1 add a quarter pound barley which has been boiled in water2 and one ounce of dried mushrooms which have been thoroughly washed and cut in pieces1 an onion1 carrot1 bayleaf1 parsley and dill4 ,boil all these and when the vegetables are nearly tender1 remove from soup1 add the meat from the bouillon1 cut up in small pieces1 let soup come to a boil and serve4 ,,oxtail ,,soup ,wash two large oxtails and cut into pieces4 ,cut one onion fine and fry in one tablespoon of drippings4 ,when brown1 add oxtails to brown1 then put into soup kettle with four quarts cold water4 ,add one tablespoon of salt1 one tablespoon of mixed herbs1 four cloves1 four peppercorns4 ,simmer for three or four hours4 ,skim off fat1 strain4 ,vegetables cut into fancy shapes and boiled twenty minutes may be added4 ,,green ,,pea ,,soup ,make your soup stock as usual1 adding a pint of washed pea-pods to the soup4 ,heat a tablespoon of drippings1 put in the peas1 with a little chopped parsley1 cover closely and let simmer2 keep adding soup stock when dry4 ,when the peas are tender put into the strained soup4 ,season with one teaspoon of salt and two teaspoons of sugar1 add drop dumplings to this soup before serving4 ,,pigeon ,,soup ,make a beef soup1 and an hour before wanted add a pigeon4 ,boil slowly1 with all kinds of vegetables1 provided your patient is allowed to have them4 ,strain1 add the beaten yolk of an egg1 salt to taste4 ,,turkey ,,soup ,cut up any bones or meat of cold turkey1 and cook like soup made of left-over chicken and chicken bones4 ,,okra ,,gumbo ,,soup 7,,southern7 ,take one quart of ripe tomatoes1 stew with one quart of okra1 cut into small rings4 ,put this on to boil with about two quarts or water and a piece of soup meat 7no bone71 chop up an onion1 a carrot and a sprig of parsley1 add this to the soup4 ,fricassee one chicken with some rice1 dish up with the soup1 putting a piece of chicken and one tablespoon of rice into each soup plate before adding the soup4 ,let the soup simmer four or five hours2 season with salt and pepper4 ,a little corn and ,lima beans may be added2 they should be cooked with the soup for several hours4 ,cut the soup meat into small cubes and leave in the soup to serve4 ,,tchorba--,,turkish ,,soup ,take one pound of meat1 cover with water and boil till meat is tender4 ,boil rice in another pan until it is creamy1 when ready to serve1 add one beaten egg and juice of half a lemon4 ,broken rice is best for this dish4 ,,barley ,,soup ,take one cup of barley1 two onions cut fine1 one-half cup of carrots diced1 one teaspoon of salt1 pepper to taste2 add two quarts of water and simmer two or three hours4 ,when water has evaporated add soup2 if you are making fresh soup1 keep adding the top soup1 strained1 to the barley and let boil until tender1 one-half cup of celery root boiled with the barley improves the flavor4 ,,dried ,,pea ,,soup ,soak one cup of picked and cleaned dried split peas in cold water over night1 drain1 put on with two quarts cold water1 a smoked beef-cheek or any other smoked meat2 let boil slowly but steadily four hours or more2 add one-half cup of celery1 diced1 one small onion cut fine1 one teaspoon of salt1 one-eighth teaspoon of pepper1 cook until the meat and peas are tender4 ,remove meat when tender4 ,skim fat off the top of the soup4 ,heat one tablespoon of the fat in a frying pan1 add one tablespoon of flour and gradually the rest of the soup4 ,season to taste and serve with the smoked meat1 adding croutons4 ,,lentil ,,soup 7,,linzen71 ,no4 #a ,soak two cups of lentils over night in cold water4 ,drain and add to a sliced onion which has been browned in two tablespoons of drippings2 when these have been fried for five minutes1 add three stalks of celery cut in small pieces or some celery seed1 pepper and salt to taste1 and two quarts of warm water1 boil all these slowly1 stirring occasionally until the lentils are quite soft4 ,pass all through a sieve1 return to saucepan heat again and serve4 ,,lentil ,,soup1 ,no4 #b ,made same as ,dried ,pea ,soup4 ,one cup of strained tomatoes may be added or small slices of sausage4 ,,sour ,,soup 7,,for ,,purim7 ,take one pound of soup meat and two soup bones1 put on to boil in boiling water4 ,cut two leeks in slices like noodles1 some cooked tomatoes which have been cooled and strained1 some cauliflower1 two tablespoons of sugar1 a pinch sour salt1 pepper and salt and let cook steadily4 ,when the soup is done thicken it with two egg yolks that have been beaten up with a little salt and some cold water4 ,do not cook after adding yolks of eggs4 ,,tomato ,,soup ,take a large soup bone or two pounds of soup meat1 the latter preferred1 one or two onions1 a few potatoes1 a few carrots1 a turnip1 soup greens and a can of tomatoes or a quart of fresh ones1 cook two hours1 and in season add two ears of sweet corn grated4 ,season with salt and pepper4 ,thicken with a tablespoon of flour1 dissolved in cold water4 ,a nice addition to this soup is a handful of noodles cut into round disks with a thimble4 ,,veal ,,soup ,boil a piece of veal1 off the neck1 and one or two veal bones in two quarts of water1 add a sprig of parsley1 one onion1 cut up into small pieces4 ,strain and thicken with the yolks of two eggs slightly beaten with a tablespoon of cold water4 ,season with salt and pepper to taste4 ,,vegetable ,,soup ,take a small soup bone1 cover with cold water4 ,cut one-half a cup each of celery1 carrots1 and onion4 ,brown in fat1 cooking five to ten minutes2 add one tablespoon of chopped parsley and one-half cup of potatoes4 ,add to soup bone and cook one hour4 ,season with salt and pepper4 ,remove bone and serve4 ,,how ,,to ,,make ,,cream ,,soups ,cream soups are all made by blending two tablespoons of butter with two tablespoons of flour and then adding slowly one cup of cold milk or half cream and milk4 ,one cup for a thin soup or pure1 to one quart of liquid4 ,more according to the thickness of soup desired4 ,any cooked vegetable or fish may be added to the cream sauce4 ,less milk is used when the water in which the vegetables are cooked is added4 ,pures are made from vegetables or fish1 forced through a strainer and retained in soup1 milk and seasonings4 ,generally thicker than cream soup4 ,use a double boiler in making cream sauces and the cream sauce foundation for soups4 ,to warm over a thick soup it is best to put it in a double boiler4 ,it must not be covered4 ,if one does not have a double boiler set soup boiler in a pan of hot water over fire4 ,cream soups and pures are so nutritious that with bread and butter1 they furnish a satisfactory meal4 ,,cream ,,of ,,almond ,,soup ,blanch1 and grind or pound one-half pound almonds1 let simmer slowly in one pint of milk for five minutes4 ,melt one tablespoon of butter1 blend with one of flour4 ,do not allow to bubble4 ,add one cup of milk and thicken slightly4 ,then add the almond mixture and simmer again until creamy4 ,remove from fire and add one cup of cream4 ,season with salt and pepper to taste4 ,cream may be whipped or left plain4 ,,cream ,,of ,,celery ,,soup ,break three stalks of celery in one-inch pieces and pound in a mortar4 ,cook in double boiler with one slice of onion and three cups of milk for twenty minutes4 ,remove onion1 heat two tablespoons of butter1 add two tablespoons of flour1 one-fourth teaspoon of pepper1 one teaspoon of salt2 first two-thirds of a cup1 and gradually the rest of the celery broth1 add one cup of cream2 cook until smooth and serve at once4 ,,cream ,,of ,,asparagus ,,soup ,proceed as with cream of celery soup1 substituting one-half bundle of fresh asparagus or an equal amount of canned for the stalk of celery4 ,or1 the tips of a bundle of asparagus may be cut off for table use and the remainder used for soup4 ,in either case the asparagus will be better if mashed through a colander1 thus removing the woody portions4 ,,cream ,,of ,,cauliflower ,,soup ,take a solid head of cauliflower1 scald it to take away the strong taste2 separate the flowers and proceed as with cream of celery soup4 ,,cream ,,of ,,corn ,,soup ,take a can of corn or six ears of corn4 ,run a sharp knife down through the center of each row of kernels1 and with the back of a knife press out the pulp1 leaving the husk on the cob4 ,break the cobs and put them on to boil in sufficient cold water to cover them4 ,boil thirty minutes and strain the liquor4 ,return the liquor to the fire1 and when boiling add the corn pulp and bay leaf4 ,cook fifteen minutes2 add the cream sauce and serve4 ,,cream ,,of ,,herring ,,soup 7,,russian ,,style7 ,place two cups of milk1 two cups of water1 one small onion1 salt and pepper to taste in a saucepan1 and boil for ten minutes1 add two herrings which have been previously soaked and cut in small pieces2 cook until herring is tender4 ,,milk1 ,,or ,,cream ,,soup ,heat a quart of milk or cream1 add a tablespoon of sweet butter and thicken with a spoon of flour or corn starch1 wet with cold milk4 ,pour1 boiling1 over pieces of toasted bread cut into dices2 crackers may also be used4 ,,fish ,,chowder ,skin and bone one and one-half pounds of codfish or haddock4 ,cut six large tomatoes1 six large potatoes1 two large onions in small pieces1 add salt1 pepper1 three pints of water and cook one hour4 ,add one-half pint of cream1 one-fourth cup of butter1 and paprika4 ,cook five minutes and serve4 ,,mock ,,fish ,,chowder ,omit fish and use same ingredients1 sprinkle with chopped parsley and serve4 ,,globe ,,artichoke ,,or ,,turnip ,,soup ,heat two tablespoons of butter1 add one and one-half pounds of sliced turnips or artichokes and stir them in the butter1 add one tablespoon of flour1 a little salt1 three cups of hot milk1 three cups of hot water1 stirring them in slowly4 ,when the vegetables are done rub them through a sieve1 put them back in the saucepan1 add a little sugar and more seasoning1 if required1 and heat thoroughly4 ,a little cream or butter may be put into the tureen1 and the soup stirred into it4 ,,spinach ,,soup ,wash1 pick over and cook two quarts of spinach for twenty minutes2 drain1 chop and rub through a sieve and return to the water in which it was cooked1 add one-half cup of chopped onions1 cook until thoroughly done1 thicken with a white sauce made by melting two tablespoons of butter to which is added two tablespoons of flour2 stir until smooth1 add two cups of milk2 season with one-half teaspoon of salt and pepper and add the spinach mixture4 ,,cream ,,of ,,lettuce ,,soup ,proceed as with spinach1 substituting lettuce for spinach4 ,,cream ,,of ,,tomato ,,soup ,cook one quart tomatoes 7fresh or canned7 with one pint water until done1 and strain through a sieve4 ,meanwhile melt two tablespoons of butter1 add two tablespoons of flour1 add gradually one and one-half cups of milk 7or half cream and half milk71 one teaspoon of salt1 one teaspoon of sugar1 one-quarter teaspoon of pepper2 add a little chopped parsley and celery1 and let this boil for fifteen minutes4 ,just before ready to serve add one-fourth teaspoon of baking soda to the hot strained tomatoes1 pour gradually into the cream sauce stirring constantly and serve at once4 ,,cream ,,of ,,lentil ,,soup ,soak one cup of lentils over night4 ,drain and boil slowly for one hour in water containing one-half teaspoon of baking soda1 drain and boil again very gently in fresh water2 when the lentils are tender drain off most of the liquid and return to the fire4 ,add two tablespoons of butter1 or butter substitute1 two teaspoons of salt1 and one-half teaspoon of sugar4 ,bring three cups of milk to a boil in the double-boiler4 ,just before serving mash the lentils through a strainer directly into the milk4 ,serve in cups and pass croutons with the soup4 ,,onion ,,soup ,slice two or three large onions2 fry them in a tablespoon of butter until they are soft and red1 then add three tablespoons of flour and stir until it is a little cooked4 ,to this add slowly a pint of boiling water1 stirring all the time1 so it will be smooth4 ,boil and mash three good-sized potatoes4 ,add to them slowly a quart of scalded milk1 stirring well so it will be smooth4 ,add the potato and milk mixture to the onion mixture4 ,season with salt and pepper4 ,let it get very hot1 and pass it through a strainer into the tureen4 ,sprinkle over the top a little parsley chopped very fine1 and a few croutons4 ,,cream ,,wine ,,soup ,put one cup of white wine and one-half cup of cold water on to boil1 add a few pieces of stick cinnamon and seven lumps of cut loaf sugar2 while boiling scald a cup of sweet cream in double boiler4 ,have ready the well-beaten yolks of two eggs1 pour over this the hot cream1 stirring all the time1 then pour in the boiling wine1 being careful to stir well or it will curdle4 ,very nice for invalids4 ,can be eaten hot or cold4 ,,vegetable ,,soup 7,,milchig7 ,brown one-half cup of chopped onion in one tablespoon of butter1 add one and a half quarts of boiling water1 two cups of shredded cabbage one-half cup of chopped carrot1 one leek1 one tablespoon of chopped peppers1 one tablespoon of chopped celery4 ,boil rapidly for ten minutes1 then gently for one hour4 ,add one medium-sized potato diced and a tomato1 one and a half teaspoons of salt and one-quarter teaspoon of pepper1 a pinch of paprika and thyme4 ,cook one hour longer4 ,have the cover partially off the kettle during the entire time4 ,ten minutes before serving thicken with two tablespoons of flour mixed with one-fourth cup of cold milk4 ,,braune ,,mehlsuppe 7,,brown ,,flour ,,soup71 ,no4 #a ,heat a spoon of butter in a spider1 add a spoon of flour1 stir briskly1 but do not let it get black2 pour boiling water over it1 add salt and caraway seeds4 ,,brown ,,flour ,,soup1 ,no4 #b ,heat two tablespoons of fresh butter in a spider1 add four tablespoons of flour to it and brown to light golden brown1 then add one quart water1 stirring constantly4 ,season with salt and pepper and a little nutmeg4 ,add one pint of milk1 let boil up once or twice and serve at once4 ,,beer ,,soup ,to one pint of beer add one cup of water1 let come to a boil1 season with salt and cinnamon if desired4 ,beat two egg yolks well with a little sugar and flour mixed1 add one cup of milk1 stir until smooth1 stir all together in the hot beer mixture1 let come almost to the boiling point1 fold in the beaten whites of the two eggs and serve at once with croutons4 ,if desired for a meat meal equal parts of water and beer may be used instead of milk4 ,,sour ,,milk ,,soup ,let the milk stand until it jellies1 but does not separate4 ,put it into a saucepan and let simmer one minute4 ,then thicken with two generous tablespoons of flour2 blend to a smooth paste with butter4 ,strain through a fine sieve and serve in cups or soup plates and sprinkle the top with maple sugar4 ,,potato ,,soup ,boil and mash three or four potatoes1 one tablespoon of butter1 one-half tablespoon of flour1 and one teaspoon of chopped onion1 letting the onion cook in the butter a few minutes before adding the flour4 ,when this is cooked add to it a pint of milk1 making a thin1 white sauce4 ,add this to the mashed potato and pass the whole through a strainer4 ,return it to the fire for a few minutes to heat and blend it4 ,season it with salt and pepper4 ,sprinkle on the soup chopped parsley and a few croutons4 99,for ,fleischig ,soup499--,this soup may be made with fat instead of butter1 and the water in which the potatoes have been boiled may be used instead of the milk2 any left-over meat gravy will give the soup a rich flavor4 ,,green ,,pea ,,pur,e ,cook one quart of green peas until very tender4 ,then mash through colander4 ,to this amount heat one quart of milk in double boiler4 ,add butter1 salt and pepper to taste1 and last the mashed green peas4 ,,leek ,,soup ,put a small piece of butter in saucepan and then six or eight leeks cut in small pieces4 ,keep turning for about five minutes so they will get brown2 add water for amount desired2 season with salt and pepper and put in piece of stale bread4 ,strain through the strainer4 ,put in croutons and serve with grated cheese4 ,,red ,,wine ,,soup ,put on to boil one cup of good red wine and one-half cup of water1 sweeten to taste1 add three whole cloves and three small pieces of cinnamon bark1 let boil ten minutes1 and pour while boiling over the well-beaten yolk of one egg4 ,eat hot or cold4 ,this quantity serves one person4 ,,split ,,pea ,,soup 7,,milchig7 ,soak peas in lukewarm water over night4 ,use one quart of peas to one gallon of water4 ,boil about two hours with the following vegetables3 a few potatoes1 a large celery root1 a little parsley and a little onion1 a small carrot cut up in cubes and a small clove of garlic4 ,when boiled down to half the quantity1 press all through colander4 ,if soup is too thin1 take a tablespoon of flour blended with a little cold water in a saucepan and add to the peas already strained4 ,serve with croutons4 ,,tomato ,,soup ,,with ,,rice ,brown slightly one minced onion in one tablespoon of butter1 add one can of tomatoes or a quart of medium sized tomatoes cut in small pieces1 season with salt1 pepper1 one tablespoon of sugar and a pinch of paprika4 ,simmer a half hour1 strain and thicken with one tablespoon of flour moistened with cold water1 add the strained tomatoes and one cup of boiled rice2 let come to a boil and serve4 ,,milk ,,and ,,cheese ,,soup ,thicken three cups of milk with one-half tablespoon of flour and cook thoroughly in a double boiler1 stirring very often4 ,when ready to serve add one cup of grated cheese and season with salt and paprika4 ,,black ,,bean ,,soup ,soak one pint of beans over night1 drain1 add cold water and rinse thoroughly4 ,fry two tablespoons of chopped onion in two tablespoons of butter1 put in with the beans1 add two stalks of celery or a piece of celery root and two quarts of water4 ,cook slowly until the beans are soft1 three or four hours1 add more boiling water as it boils away2 rub through a strainer1 add one-eighth teaspoon of pepper1 one-fourth teaspoon of mustard1 a few grains of cayenne4 ,heat one tablespoon of butter in saucepan with two tablespoons of flour1 then two-thirds cup and then the rest of the soup gradually2 cut a lemon 7removing seeds7 and two hard-boiled eggs in slices and serve in the soup4 ,,barley ,,and ,,vegetable ,,soup ,take a half cup of coarse barley and two quarts of water4 ,let boil for one hour and skim4 ,then add two onions1 a bunch of carrots1 parsley1 two turnips1 one green pepper and six tomatoes 7all chopped fine74 ,add a few green peas1 lima beans1 two ears of corn cut from cob2 pepper and salt to taste4 ,cook for one hour or more until done4 ,then add a small piece of butter1 quarter teaspoon of sage and thyme1 if you like1 and if soup is too thick add more water4 ,,beer ,,soup 7,,parve7 ,mix the beer with one-third water1 boil with sugar and the grated crust of stale rye bread1 add stick cinnamon and a little lemon juice4 ,pour over small pieces of zwieback 7rusk74 ,some boil a handful of dried currants4 ,when done add both currants and juice4 ,,beet ,,soup 7,,russian ,,style7 ,cut two small beets in strips1 cover with water and let cook until tender1 add citric acid 7sour salt7 and a little sugar to make sweet and sour1 a little salt1 and three-quarter cup of sour cream4 ,serve cold4 ,sweet cream may be used and while hot gradually poured over the well-beaten yolks of two eggs1 keeping the soup over the stove and stirring all the time until thick and smooth4 ,remove from stove and serve cold4 ,,cherry ,,soup ,this soup is a summer soup and is to be eaten cold4 ,cook two tablespoons of sago in one cup of boiling water until tender1 add more as water boils down4 ,put one quart of large red or black cherries1 one cup of claret1 one tablespoon of broken cinnamon1 one-fourth cup of sugar1 and one-half lemon sliced fine1 up to boil and let boil fifteen minutes2 add the cooked sago1 let boil up and pour very gradually over the well-beaten yolks of two eggs4 ,serve cold4 ,raspberry1 strawberry1 currant1 gooseberry1 apple1 plum or rhubarb soups are prepared the same way1 each cooked until tender and sweetened to taste4 ,the juice of lemon may be used instead of the wine4 ,,fruit ,,soup ,take two pounds of plums1 cherries1 or red currants and raspberries1 which carefully pick and wash1 and boil to a pulp with a pint of water4 ,let it slightly cool and then stir in the beaten yolk of an egg and a little sugar4 ,strain the soup1 which should be served cold4 ,,cold ,,sour ,,soup ,take a pound of sour grass 7sorrel71 remove leaves1 wash well1 cut and squeeze well4 ,peel three potatoes1 mince a bunch of young onions1 salt and set on to boil1 when boiling add the sour grass and let boil well1 add two tablespoons of sugar1 and a bit of sour salt1 let simmer a bit1 afterward add two well-beaten eggs4 ,do not boil this soup after adding the eggs4 ,this soup is to be eaten cold4 ,it can be kept for some time in jars4 99,,garnishes ,,and ,,dumplings ,,for ,,soups99 ,,noodles ,beat one large egg slightly with one-fourth teaspoon of salt1 add enough flour to make a stiff dough2 work it well for fifteen or twenty minutes1 adding flour when necessary4 ,when the dough is smooth place on slightly floured board and roll out very thin and set aside on a clean towel for an hour or more to dry4 ,fold in a tight roll and cut crosswise in fine threads4 ,toss them up lightly with fingers to separate well1 and spread them on the board to dry4 ,when thoroughly dry1 put in a jar covered with cheese cloth for future use4 ,drop by handfuls in boiling soup1 ten minutes before serving4 ,noodles for vegetables or for puddings are made in the same way1 but to each egg1 one-half egg-shell full of cold water may be added4 ,the strips are cut one-half inch wide4 ,,plaetchen ,take noodle dough1 roll out thin in same manner as noodles1 when dry cut in three-inch strips1 place the strips on top of one another1 then cut into one-half inch strips1 crosswise1 cut again to form one-half inch squares4 ,dry same as noodles4 ,drop by handfuls in boiling soup4 ,,kreplech ,,or ,,butterflies ,roll noodle dough into pieces two and one-half inches square4 ,place on each one tablespoon of force-meat1 then fold squares into three corned pockets1 pressing edges well together4 ,drop in boiling soup or salted water and boil fifteen minutes4 ,,force-,,meat ,,for ,,kreplech ,chop one pound of beef1 soup meat1 cold veal1 or take lamb chopped very fine1 season with one teaspoon of salt1 one-eighth teaspoon of pepper1 ginger or nutmeg1 one-half teaspoon of onion juice1 mix with one egg4 ,this force-meat may also be made into balls one-half inch in diameter1 roll the balls in flour and cook them in the boiling soup1 or fry them in fat4 ,,baking ,,powder ,,dumplings ,sift one cup of flour1 one-fourth teaspoon of salt1 one teaspoon of baking powder1 stir in scant one-half cup of milk or water and mix to a smooth batter4 ,drop one teaspoonful at a time in the boiling soup2 cover kettle1 let boil five minutes and serve at once4 ,,croutons ,cut stale bread into cubes1 place in pan and brown in the oven2 or butter the bread1 cut into cubes and then brown the same way4 ,fry small cubes of stale bread in deep hot fat until brown or fry them in a little butter or fat in a hot spider until brown4 ,,pf,,rvel ,,or ,,grated ,,egg ,,for ,,soup ,into the yolk of one egg stir enough flour until it is too stiff to work4 ,grate on coarse grater1 and spread on board to dry4 ,after soup is strained1 put in and boil ten minutes before serving4 ,,spatzen ,beat one egg well1 add one-half teaspoon of salt1 three-fourths cup of flour and one-third cup of water1 stirring to a stiff1 smooth batter4 ,drop by teaspoons into boiling soup ten minutes before serving4 ,,egg ,,custard ,beat slightly the yolks of two eggs1 add two tablespoons of milk and a few grains of salt4 ,pour into small buttered cup1 place in pan of hot water and bake until firm2 cool1 remove from cup and cut in fancy shapes with ,french vegetable cutters4 ,,grated ,,irish ,,potato ,peel1 wash and grate one large ,irish potato1 or two medium-sized ones4 ,put it in a sieve and let hot water run over it until it is perfectly white4 ,have the white of one egg beaten to a very stiff froth1 then stir in the potatoes and twenty minutes before serving add it to the boiling soup4 ,beat the yolk of one egg up in the soup tureen1 and pour the hot soup over it1 stirring carefully at first4 ,,farina ,,dumplings ,put in a double boiler one kitchen spoon of fresh butter1 stir in one cup of milk4 ,when it begins to boil stir in enough farina to thicken4 ,take off the stove and when cold add the yolks of two eggs and the stiffly-beaten whites1 and a little salt and nutmeg and one-half cup of grated almonds if desired4 ,let cool1 then make into little balls1 and ten minutes before soup is to be served1 drop in boiler and let boil up once or twice4 ,,boiled ,,flour ,,balls ,,with ,,almonds ,two yolks of eggs beaten very light1 add a pinch of salt1 pepper and finely-chopped parsley4 ,add six blanched almonds grated1 enough sifted flour to make stiff batter1 then add the stiffly-beaten whites of eggs and one-half teaspoon of baking powder4 ,drop by teaspoons in soup ten minutes before serving4 ,,einlauf 7,,egg ,,drop7 ,beat one egg1 add one-eighth teaspoon of salt1 three tablespoons of flour and one-fourth cup of water1 stir until smooth4 ,pour slowly from a considerable height from the end of a spoon into the boiling soup4 ,cook two or three minutes and serve hot2 add one teaspoon of chopped parsley to the soup4 ,,egg ,,dumplings ,,for ,,soups ,rub the yolks of two hard-boiled eggs to a smooth paste1 add a little salt and grated nutmeg and one-half teaspoon of melted butter4 ,add the chopped whites of two eggs and a raw egg yolk to be able to mold the dough into little marbles1 put in boiling soup one minute4 ,,schwem ,,kloesse ,take three tablespoons of flour2 stir with one egg and one-half cup of milk2 pour this in a pan in which some butter was melted2 stir until it loosens from the pan4 ,when it is cold1 add two more eggs and some salt1 and shortly before needed form in little dumplings and put in boiling hot soup for five minutes4 ,,dumplings ,,for ,,cream ,,soups ,scald some flour with milk or water1 mix in a small piece of butter and salt1 and boil until thick4 ,when cool beat in yolk of an egg1 if too stiff add the beaten white4 ,,drop ,,dumplings ,break into a cup the whites of three eggs2 fill the cup with milk2 put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean4 ,set aside until cool and stir in the yolks of three eggs4 ,season with salt1 pepper and nutmeg1 mix thoroughly and drop by teaspoons in the boiling soup ten minutes before ready to be served4 ,,liver ,,kloesse 7,,dumplings7 ,brown a small onion minced in one tablespoon of chicken fat1 add a small liver chopped fine1 chopped parsley1 two tablespoons of flour4 ,season with nutmeg1 red and white pepper1 and add two eggs4 ,drop with teaspoon in the boiling soup1 let cook ten minutes--serve4 ,,fritter ,,beans ,beat one egg until light1 add three-fourths teaspoon of salt1 one-half cup of flour and two tablespoons of water4 ,put through colander into deep hot fat and fry until brown4 ,drain and pour hot broth over them4 ,,sponge ,,dumplings ,separate three eggs1 beat the yolks1 and add one cup of soup stock1 one-fourth teaspoon of salt1 then add the beaten whites4 ,pour into a greased cup and place in pan of hot water and steam until firm2 cool1 remove from cup and cut into small dumplings with a teaspoon2 pour the boiling soup over and just before serving add chopped parsley4 99,,fish99 ,fish that is not fresh is a very dangerous food and great care should be taken in selecting only fish fit to eat4 ,if the fish is hard in body and the eyes are clear and bright1 the gills a bright red and slimy1 the flesh so firm that when pressed the marks of the fingers do not remain1 the scales not dry or easy to loosen1 then the fish is fresh4 ,in the refrigerator fish will taint butter and other foods if placed in the same compartment1 so that in most cases it is better to lay it on a plate on a pan of ice1 or wrap it in parchment or waxed paper and put it in the ice box4 ,pickerel weighing more than five pounds should not be bought4 ,if belly is thick it is likely that there is another fish inside4 ,this smaller fish or any found in any other fish may not be used as food4 ,salt fish should be soaked in fresh water1 skin side up1 to draw out the salt4 ,each fish is at its best in its season1 for instance3-- ,bluefish1 ,butterfish1 ,sea1 ,striped ,bass1 ,porgies1 ,sea-trout or ,weakfish are best from ,april to ,september4 ,fluke and ,flounders are good all year round1 but the fluke is better than the flounder in summer4 ,carp may be had all year1 but care must be taken that it has not been in polluted water4 ,cod1 ,haddock1 ,halibut1 ,mackerel1 ,redsnapper1 ,salmon1 ,whitefish are good all year4 ,in the different states of the ,united ,states there are laws governing the fishing for trout1 so the season for that fish differs in the various states4 ,black ,bass1 ,perch1 ,pickerel and ,pike are in season from ,june #ast to ,december #ast4 ,shad1 ,april to ,june4 ,smelts1 ,november #ajth to ,april4 ,,to ,,clean ,,fish ,the fish may be cleaned at the market1 but needs to be looked over carefully before cooking4 ,to remove the scales hold the fish by the tail and scrape firmly toward the head with a small sharp knife1 held with the blade slanting toward the tail4 ,scrape slowly so that the scales will not fly1 and rinse the knife frequently in cold water4 ,if the fish is to be served whole1 leave the head and tail on and trim the fins2 otherwise remove them4 ,,to ,,open ,,fish ,to open small fish cut under the gills and squeeze out the contents by pressing upward from the middle with the thumb and finger4 ,to open large fish split them from the gills halfway down the body toward the tail2 remove the entrails and scrape and clean1 opening far enough to remove all the blood from the backbone1 and wiping the inside thoroughly with a cloth wrung out of cold1 salted water4 ,,to ,,skin ,,fish ,to skin a fish remove the fins along the back and cut off a narrow strip of the skin the entire length of the back4 ,then slip the knife under the skin that lies over the bony part of the gills and work slowly toward the tail4 ,do the same with the other side4 ,,to ,,bone ,,fish ,to bone a fish clean it first and remove the head4 ,then1 beginning at the tail1 run a sharp knife under the flesh close to the bone1 scraping the flesh away clean from the bone4 ,work up one side toward the head2 then repeat the same process on the other side of the bone4 ,lift the bone carefully and pull out any small bones that may be left in the flesh4 ,,boiled ,,fish ,to cook fish properly is very important1 as no food1 perhaps1 is so insipid as fish if carelessly cooked4 ,it must be well done and properly salted4 ,a good rule to cook fish by is the following3 ,allow ten minutes to the first pound and five minutes for each additional pound2 for example3 boil a fish weighing five pounds thirty minutes4 ,by pulling out a fin you may ascertain whether your fish is done2 if it comes out easily and the meat is an opaque white1 your fish has boiled long enough4 ,always set your fish on to boil in hot water1 hot from the teakettle1 adding salt and a dash of vinegar to keep the meat firm2 an onion1 a head of celery and parsley roots are always an acceptable flavor to any kind of boiled fish1 no matter what kind of sauce you intend to serve with the fish4 ,if you wish to serve the fish whole1 tie it in a napkin and lay it on an old plate at the bottom of the kettle2 if you have a regular fish kettle this is not necessary4 ,in boiling fish avoid using too much water4 ,to thicken sauces1 where flour is used1 take a level teaspoon of flour to a cup of sauce1 or the yolk of an egg to a cup of sauce4 ,,baked ,,fish ,wash and dry the fish1 rubbing inside and outside with salt2 stuff with a bread stuffing and sew4 ,sprinkle with salt and pepper and place in a hot oven without water4 ,as soon as it begins to brown add hot water and butter and baste every ten minutes4 ,bake until done1 allowing an hour or more for a large fish1 twenty or thirty minutes for a small one4 ,remove to a hot platter2 draw out the strings2 garnish with slices of lemon well covered with chopped parsley and serve with ,hollandaise sauce4 ,,broiled ,,fish ,for broiling1 large fish should be split down the back and head and tail removed2 salmon and halibut should be cut into one-inch slices1 and smelts and other small fish left whole4 ,wipe the fish as dry as possible2 sprinkle with salt and pepper and if the fish is dry and white brush the flesh side well with olive oil or butter4 ,put in a well-greased broiler1 placing the thickest parts of the fish toward the middle or back of the broiler4 ,hold over a hot fire until the flesh side is nicely browned2 then cook the skin side just long enough to make the skin crisp4 ,small fish require from ten to fifteen minutes1 large fish from fifteen to twenty-five4 ,to remove from the broiler loosen one side first1 then the other1 and lift carefully with a cake turner4 ,place on a platter2 spread with butter and stand in the oven for a few minutes4 ,garnish with lemon and serve with ,matre d',htel butter4 ,,jewish ,,method ,,of ,,frying ,,fish ,scale the fish with the utmost thoroughness1 remove the entrails1 wash very thoroughly1 and salt both inside and out4 ,then cut the fish into convenient slices1 place them on a strainer and leave them there for an hour4 ,meanwhile1 place some flour in one plate and some beaten eggs in another1 and heat a large frying-pan half full of oil or butter4 ,now wipe your fish slices thoroughly with a clean cloth1 dip them first in flour and then in beaten eggs and finally fry until browned4 ,in frying fish very hot oil is required4 ,if a crumb of bread will brown in twenty seconds the oil is hot enough4 ,put fish in a frying basket1 then into the hot oil and cook five minutes4 ,drain on brown paper and arrange on platter4 ,do not stick knife or fork into fish while it is frying4 ,when the oil has cooled1 strain it1 pour it into a jar1 cover it and it will be ready for use another time4 ,it can be used again for fish only4 ,,another ,,method ,,of ,,frying ,,fish ,thoroughly mix six ounces of flour with an ounce of olive oil1 the yolk of an egg1 and a pinch of salt4 ,stir in one gill of tepid water and allow the whole to stand for half an hour in a cool place4 ,next beat the white of an egg stiff and stir into the batter4 ,dip each fish into the mixture1 then roll in bread crumbs and cook in boiling oil4 ,butter must not be used4 ,in frying fish do not allow the fish to remain in the spider after it has been nicely browned1 for this absorbs the fat and destroys the delicate flavor4 ,be sure that the fish is done4 ,this rule applies to fish that is sautd4 ,,saut,d ,,fish ,clean fish1 sprinkle with salt and pepper1 dip in flour or cornmeal and cook in spider with just enough hot butter to prevent it sticking to the pan4 ,shake the pan occasionally4 ,brown well on under side1 then turn and brown on the other side4 ,,lemon ,,fish ,boil three tablespoons of vinegar1 one sliced onion1 six whole peppers1 salt1 one piece of stick cinnamon1 and a little water1 then add sliced fish4 ,when fish has boiled twenty minutes remove and arrange on platter4 ,strain the gravy and add the well-beaten yolks of two eggs1 juice of two lemons1 sugar to taste and twelve grated almonds4 ,let all come to a boil1 then pour over the fish1 sprinkle finely chopped parsley on top and garnish with sliced lemons4 ,bluefish1 mackerel1 shad1 salmon and porgies may be cooked with this sauce4 ,,sweet ,,sour ,,fish ,first cut up and salt the fish4 ,shad1 trout or carp can be used4 ,put on fish kettle with one and one-half cups of water and one cup of vinegar1 add one onion cut in round slices1 one dozen raisins1 one lemon cut in round slices1 two bay leaves1 six cloves4 ,when this mixture begins to boil1 lay in your fish and cook thoroughly4 ,when done remove fish to platter4 ,put liquor back on stove1 add three tablespoons of granulated sugar 7which has been melted and browned in a pie plate without water71 then add two tablespoons of flour which has been rubbed smooth with a little water4 ,let boil well and pour over fish4 ,if not sweet enough add more sugar4 ,serve cold4 ,,sweet ,,and ,,sour ,,fish ,place the fish in strong salt water for one hour before cooking4 ,take three parts of water and one of vinegar1 put in saucepan with some sliced onions and some raisins1 and let boil until tender4 ,add brown sugar to taste1 a piece of rye bread from which the crust has been removed1 and some molasses4 ,boil the sauce1 then place the fish in and let all cook twenty minutes4 ,when done1 arrange on platter with sliced lemon and chopped parsley4 ,,sweet ,,sour ,,fish ,,with ,,wine ,put on to boil in fish kettle1 one glass water1 one-half glass vinegar1 two tablespoons of brown sugar1 one-half dozen cloves1 one-half teaspoon of ground cinnamon1 one onion cut in round slices4 ,boil thoroughly1 then strain and add to it one lemon cut in round slices1 one goblet of red wine1 one dozen raisins1 one tablespoon of pounded almonds2 put on stove again1 and when it comes to a boil1 add fish that has been cut up and salted4 ,cook until done1 remove fish to a platter1 and to the liquor add a small piece ,leb-kuchen or ginger cake1 and stir in the well-beaten yolks of four eggs2 stir carefully or it will curdle4 ,if not sweet enough add more sugar4 ,pour over fish4 ,shad or trout is the best fish to use4 ,,fish ,,stock ,put in a saucepan a tablespoon of butter or butter substitute1 add a tablespoon each of chopped onion1 carrot and turnip4 ,fry them without browning1 then add fish-bones1 head1 and trimmings1 a stalk of celery1 sprigs of parsley and of thyme1 a bay-leaf1 a tomato or a slice of lemon4 ,cover with water and let them simmer for an hour or more4 ,season with salt and pepper and strain4 ,,pike ,,with ,,egg ,,sauce ,clean the fish thoroughly1 and wash it in hot water1 wipe dry and salt inside and out4 ,if you heat the salt it will penetrate through the meat of the fish in less time4 ,take a kettle1 lay in it a piece of butter about the size of an egg2 cut up an onion1 some celery root1 parsley root and a few slices of lemon1 lay the fish in1 either whole or cut up in slices2 boil in enough water to just cover the fish1 and add more salt if required1 add a dozen whole peppers1 black or white2 season with ground white pepper4 ,let the fish boil quickly4 ,in the meantime beat up the yolks of two eggs1 and pound a dozen almonds to a paste1 add to the beaten yolks1 together with a tablespoon of cold water4 ,when done remove the fish to a large platter2 but to ascertain whether the fish has cooked long enough1 take hold of the fins1 if they come out readily your fish has cooked enough4 ,strain the sauce through a sieve1 taking out the slices of lemon and with them garnish the top of the fish2 add the strained sauce to the beaten eggs1 stirring constantly as you do so2 then return the sauce to the kettle1 and stir until it boils1 remove quickly and pour it over the fish4 ,when it is cold garnish with curly parsley4 ,,gefillte ,,fisch ,prepare trout1 pickerel or pike in the following manner3 ,after the fish has been scaled and thoroughly cleaned1 remove all the meat that adheres to the skin1 being careful not to injure the skin2 take out all the meat from head to tail1 cut open along the backbone1 removing it also2 but do not disfigure the head and tail2 chop the meat in a chopping bowl1 then heat about a quarter of a pound of butter in a spider1 add two tablespoons chopped parsley1 and some soaked white bread2 remove from the fire and add an onion grated1 salt1 pepper1 pounded almonds1 the yolks of two eggs1 also a very little nutmeg grated4 ,mix all thoroughly and fill the skin until it looks natural4 ,boil in salt water1 containing a piece of butter1 celery root1 parsley and an onion2 when done remove from the fire and lay on a platter4 ,the fish should be cooked for one and one-quarter hours1 or until done4 ,thicken the sauce with yolks of two eggs1 adding a few slices of lemon4 ,this fish may be baked but must be rolled in flour and dotted with bits of butter4 ,,russian ,,fish ,,cakes ,take three pounds of fish 7weakfish or carp1 pickerel or haddock or whitefish1 any fat fish with a fish poor in it74 ,remove skin and bones from the fish and chop flesh very fine1 add a good-sized onion1 minced or grated1 make a depression in the centre of the chopped fish and add three-quarters cup of water1 one-half cup of soft bread crumbs1 salt and pepper to taste1 one-fourth cup of sugar1 two egg whites and two tablespoons of melted butter4 ,chop until very smooth and form into cakes containing a generous tablespoonful each4 ,put the bones and skins into a saucepan with an onion sliced and a tablespoon of butter and add the fish cakes4 ,cover with water and simmer for one and a quarter hours4 ,then remove the cakes and strain off the gravy into the two egg yolks which have been slightly beaten together with one teaspoon of sugar2 stir over the heat until thickened1 but do not boil it4 ,pour over fish cakes and serve either hot or cold4 ,the butter and sugar may be omitted if so desired4 ,,gefillte ,,fisch ,,with ,,egg ,,sauce ,cut a five-pound haddock into four-inch slices4 ,cut a big hole into each slice1 preserving the backbone and skin4 ,put this meat1 cut from the fish1 into a wooden tray1 add to it four large onions and a sprig of parsley4 ,chop until very fine1 then add two eggs1 a dash of pepper and cinnamon1 a pinch of salt1 and a tablespoon of sugar4 ,to this add enough cracker dust to stiffen it4 ,put this filling into the holes cut in the fish4 ,take a saucepan1 put in one sliced onion1 a sprig of parsley1 a small sliced carrot1 a dash of pepper1 and a pinch of salt4 ,put the fish into the saucepan1 cover with cold water1 and let it boil slowly for one hour4 ,at the end of the hour take out the fish1 and put on a platter4 ,preserve the water or gravy in which the fish was boiled for the sauce4 ,egg sauce for fish3 ,beat the yokes of two eggs thoroughly4 ,into the beaten yolks slowly pour the gravy in which the fish was boiled1 stirring constantly4 ,stand this on the back of the stove to boil for five minutes1 stirring constantly so as to prevent burning4 ,,filled ,,fish--,,turkish ,,style ,no4 #a4 ,bone some fat fish1 boil in salt and water2 when done take a little of the fish soup1 one egg1 beat until light1 add gradually the juice of one-half lemon4 ,,fritada ,no4 #b4 ,steam the fish and bone4 ,take four good-sized tomatoes1 cut them up1 add chopped parsley1 scallions or leeks cut in small pieces1 a little celery1 salt and pepper to taste and four eggs well-beaten2 mix all these ingredients very well with the boned fish1 form in omelet shape4 ,place in oven in pan greased with olive oil and bake until well browned4 ,,hecht 7,,pickerel7 ,this fish is best prepared scharf4 ,clean your fish thoroughly and salt the day previous2 wrap it in a clean towel and lay it on ice until wanted4 ,line a kettle with celery and parsley roots2 cut up an onion1 add a lump of fresh butter1 and pack the fish in the kettle1 head first1 either whole or cut up2 sprinkle a little salt and white pepper over all and add about a dozen peppercorns2 put on enough water to just cover1 and add a whole lemon cut in slices4 ,do not let the fish boil quickly4 ,add about a dozen pounded almonds4 ,by this time the fish will be ready to turn1 then beat up the yolks of two eggs in a bowl1 to be added to the sauce after the fish is boiled4 ,try the fish with a fork and if the meat loosens readily it is done4 ,take up each peace carefully1 if it has been cut up1 and arrange on a large platter1 head first and so on1 make the fish appear whole1 and garnish with the slices of lemon and sprigs of parsley2 then mince up some parsley and garnish top of the fish1 around the lemon slices4 ,thicken the gravy by adding the beaten yolks1 add a tablespoon of cold water to the yolks before adding to the boiling sauce2 stir1 remove from the fire at once and pour over the fish4 ,if you prefer the sauce strained1 then strain before adding the yolks of the eggs and almonds4 ,haddock1 sea-bass1 pike1 perch1 weakfish and porgies may be cooked scharf4 ,,fresh ,,cod ,,or ,,striped ,,bass ,cut into pieces ready to serve1 after which salt them for an hour4 ,into the fish kettle put a quantity of water1 large onion sliced1 carrot also sliced1 turnip1 celery root1 and boil fifteen minutes4 ,add the fish and two tablespoons of butter1 tiny piece of cinnamon1 pepper to taste4 ,boil fifteen minutes longer1 then add teaspoon of flour mixed with cold water4 ,boil up well and add salt or pepper if needed4 ,remove fish and arrange on platter4 ,beat yolks of two eggs with a tablespoon of cold water2 after straining out vegetables1 add the hot gravy in which fish was boiled4 ,return to fire and stir till thick enough4 ,garnish with chopped parsley4 ,,ahilado ,,sauce 7,,turkish7 ,mix some tomato sauce1 olive oil1 parsley1 salt and pepper4 ,boil sauce first1 and add boiled sea-bass or flounders4 ,,boiled ,,trout ,cut up a celery root1 one onion1 and a sprig of parsley1 tie the fish in a napkin and lay it on this bed of roots2 pour in enough water to cover and add a dash of vinegar--the vinegar keeps the fish firm--then boil over a quick fire and add more salt to the water in which the fish has been boiled4 ,lay your fish on a hot platter and prepare the following sauce3 set a cup of sweet cream in a kettle1 heat it1 add a tablespoon of fresh butter1 salt and pepper1 and thicken with a tablespoon of flour which has been wet with a little cold milk1 stir this paste into the cream and boil about one minute1 stirring constantly2 pour over the fish4 ,boil two eggs1 and while they are boiling1 blanch about a dozen or more almonds and stick them into the fish1 points up2 cover the eggs with cold water1 peel them1 separate the whites from the yolks1 chop each separately2 garnish the fish1 first with a row of chopped yolks1 then whites1 until all is used3 lay chopped parsley all around the platter4 ,fresh cod and striped bass may be cooked in this way4 ,,fish ,,piquant ,cook any large fish in salt water--salmon is particularly nice prepared in this style--add one cup of vinegar1 onions1 celery root and parsley4 ,when the fish is cooked enough1 remove it from the fire1 kettle and all--letting the fish remain in its sauce until the following sauce is prepared3-- ,take the yolks of two eggs1 one-half teaspoon of ,colman's mustard 7dry71 salt1 pepper1 a tablespoon of butter1 a tablespoon of vinegar1 one-half glass water and some fish gravy4 ,boil in double boiler until thick4 ,take some parsley1 green onions1 capers1 shallots and one large vinegar pickle and some astragon1 chop all up very fine2 chop up the hard-boiled whites separately and then add the sauce2 mix all this together thoroughly1 then taste to see if seasoned to suit4 ,,salmon ,,cutlets ,take the remains of some boiled salmon or a small can of salmon1 three tablespoons of mashed potatoes1 one of bread crumbs1 one of chopped parsley1 a little flour1 mace1 an egg1 pepper and salt4 ,mix the ingredients well together1 bind with the egg1 let stand an hour1 then form into little flat cutlets1 roll in bread crumbs and fry in hot oil1 drain on paper and send to table garnished with parsley4 ,,paprika ,,carp ,slice and salt three pounds of carp4 ,steam four sliced onions with one cup of water1 to which has been added one teaspoon of paprika1 add the sliced carp and cook very slowly until the fish is done4 ,,redsnapper ,,with ,,tomato ,,sauce ,scale thoroughly1 salt and pepper inside and out1 and lay upon ice1 wrapped in a clean cloth overnight4 ,when ready to cook cut up the celery or parsley root1 or both1 two large onions1 a carrot or two1 and let this come to a boil in about one quart of water1 then lay in the fish1 whole or in pieces2 let the water almost cover the fish2 add a lump of fresh butter and three or four tomatoes 7out of season you may use canned tomatoes1 say three or four large spoonfuls72 let the fish boil half an hour1 turning it occasionally4 ,try it by taking hold of the fins1 if they come out readily1 the fish is done4 ,take it up carefully2 lay on a large platter and strain the sauce2 let it boil1 thicken it with the well-beaten yolks of two eggs1 adding the sauce gradually to the eggs and stirring constantly4 ,garnish the fish with chopped parsley1 letting a quantity mix with the sauce4 ,redsnapper is also very good fried4 ,,boned ,,smelts1 ,,saut,d ,take a dozen raw smelts2 split them from the back lengthwise1 leaving the head and tail intact2 take out the large center bone without opening the stomach and season with salt4 ,put four ounces of butter into a saucepan1 and when quite hot place the smelts in it1 so that the side which was cut open is underneath4 ,when they have attained a nice color1 turn them over and finish cooking4 ,when ready1 arrange them on a very hot dish1 pour the butter in which they were cooked over them1 squeeze a little lemon on them1 then add over all some finely chopped green parsley4 ,serve4 ,,fish ,,with ,,horseradish ,,sauce ,clean three pounds of fresh salmon1 bone1 salt and let stand several hours4 ,place in fish kettle with boiling salt water 7one teaspoon of salt to one quart of water71 and let boil one-half hour or until well cooked4 ,lift out carefully1 place on hot platter and pour over one-fourth cup of melted butter and sprinkle well with one tablespoon of parsley4 ,serve in a separate bowl the following sauce2 a large spoonful with each portion of fish3 ,peel one-half pound of horseradish root1 grate and mix well with one pint of cream beaten stiff4 ,the fish must be hot and the sauce cold4 ,,fish ,,with ,,sauerkraut ,fry an onion in butter 7or vegetable oil71 add sauerkraut and cook4 ,boil the fish in salt water1 then bone and shred4 ,fry two minced onions in butter or oil1 put them into the kettle with the fish1 add two egg yolks1 butter or oil1 a little pepper and a tablespoon of breadcrumbs2 steam for half hour and serve with the kraut4 ,,fillet ,,of ,,sole ,,la ,,mouquin ,thoroughly wash and pick over a pound of spinach1 put it over the fire with no more water than clings to the leaves and cook for ten minutes2 at the end of that time drain the spinach and chop it fine4 ,have ready thin fillets of flounder1 halibut1 or whitefish4 ,cover them with acidulated warm water--a slice of lemon in the water is all that is wanted1 and add a slice of onion1 a sprig of parsley and a bit of bay leaf4 ,simmer for ten minutes and drain4 ,put the minced spinach into the bottom of the buttered baking-dish1 arrange the fillets on it1 cover with a cream sauce to which a tablespoon of grated cheese has been added1 and brown in the oven4 ,,fillet ,,de ,,sole ,,la ,,creole ,fillet some large flounders1 and have fishman send you all the bones2 put the bones on to boil2 wash1 dry1 and season the fillets2 roll them 7putting in some bits of butter71 and fasten each one with a wooden toothpick4 ,strain the water from the bones2 thicken with a little brown flour and onion2 add to this one-half can of tomatoes1 a little cayenne pepper1 salt1 and chopped green peppers4 ,let this sauce simmer for a couple of hours 7this need not be strained72 put the fillets in a casserole1 and pour some of this sauce over them1 and put in the oven for about fifteen minutes4 ,then pour over the rest of the tomato sauce1 sprinkle a little chopped parsley and serve4 ,one can add a few mushrooms to the sauce4 ,the mushrooms must be fried in butter before being added to the sauce4 ,,baked ,,black ,,bass ,after having carefully cleaned1 salt well and lay it in the baking-pan with a small cup of water1 and strew flakes of butter on top1 also salt1 pepper and a little chopped parsley4 ,bake about one hour1 basting often until brown4 ,serve on a heated platter2 garnish with parsley and lemon and make a sauce by adding a glass of sherry1 a little catsup and thicken with a teaspoon of flour1 adding this to fish gravy4 ,serve potatoes with fish1 boiled in the usual way1 making a sauce of two tablespoons of butter4 ,add a bunch of parsley chopped very fine1 salt and pepper to taste1 a small cup of sweet cream thickened with a tablespoon of flour4 ,pour over potatoes4 ,,baked ,,flounders ,clean1 wipe dry1 add salt and pepper and lay them in a pan2 put flakes of butter on top1 an onion cut up1 some minced celery and a few bread crumbs4 ,a cup of hot water put into the pan will prevent burning4 ,baste often2 bake until brown4 ,,baked ,,bass ,,la ,,wellington ,remove the scales and clean4 ,do not remove the head1 tail1 or fins4 ,put into a double boiler one tablespoon of butter1 two cups of stale bread crumbs1 one tablespoon of chopped onion1 one teaspoon of chopped parsley1 two teaspoons of chopped capers1 one-fourth cup of sherry4 ,heat all the above ingredients1 season with paprika and salt1 and stuff the bass with the mixture4 ,sew up the fish1 put into a hot oven1 bake and baste with sherry wine and butter4 ,a fish weighing four or five pounds is required for the above recipe4 ,,baked ,,fish--,,turkish ,,style ,take perch and stuff with steamed onion to which has been added one well-beaten egg1 two tomatoes cut up in small pieces1 some bread crumbs1 chopped parsley or celery1 salt and pepper to taste4 ,bake until the fish is nicely browned4 ,,sauce ,,agristoga ,fry any fish in oil1 and serve the following3-- ,beat very well two whole eggs1 add two tablespoons of flour diluted with cold water1 add gradually the juice of one lemon4 ,,zuemimo ,,sauce ,heat one teaspoon of oil1 add one tablespoon of flour1 add slowly one-half cup of vinegar diluted with water2 season with salt and sugar4 ,if no other fish can be procured1 salt herring may be used4 ,,shad ,,roe ,parboil the roe in salted water ten minutes4 ,drain2 season with salt1 pepper and melted butter2 form into balls1 roll in beaten egg and cracker crumbs and fry in hot oil or any butter substitute4 ,the roe can be baked and served with tomato sauce4 ,,baked ,,shad ,clean and split a three-pound shad4 ,place in a buttered dripping pan4 ,sprinkle with salt and pepper1 brush with melted butter and bake in a hot oven thirty minutes4 ,,scalloped ,,fish ,,roe ,boil three large roes in water with a little vinegar for ten minutes4 ,plunge into cold water2 wipe the roe dry4 ,mash the yolks of three hard-boiled eggs into a cup of melted butter1 teaspoon of anchovy paste1 tablespoon of chopped parsley1 juice of half a lemon1 salt and pepper to taste4 ,add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces4 ,put all in baking dish1 cover with bread crumbs and flakes of butter1 and brown in oven4 ,,baked ,,mackerel ,split fish1 clean1 and remove head and tail4 ,put in buttered pan1 sprinkle with salt and pepper and dot over with butter 7allowing one tablespoon to a medium-sized fish71 pour over two-thirds of a cup of milk4 ,bake twenty-five minutes in a hot oven4 ,,stuffed ,,herring ,make a dressing of two tablespoons of bread crumbs1 one tablespoon of chopped parsley1 two tablespoons of butter1 juice of one-half lemon1 and pepper and salt to taste4 ,add enough hot water to make soft4 ,fill the herrings1 roll up1 tie in shape4 ,cover with greased paper and bake ten to fifteen minutes4 ,,fish ,,with ,,garlic ,clean1 salt fish one half hour1 wash and dry with a clean cloth2 cut garlic very thin1 rub over fish2 place in oven to bake2 bake until odor of garlic has disappeared2 then let fish cool4 ,,baked ,,chopped ,,herring ,soak herring one hour in water and then one and a half in sweet milk1 skin1 bone and chop2 cut up a medium-sized onion1 fry in butter until golden brown1 add a cup of cream1 two egg yolks and one-fourth cup of white bread crumbs1 then put in a little more cream4 ,butter pan1 sprinkle with crumbs or cracker dust1 then put in herring1 pepper slightly4 ,bake in moderate oven three-quarters of an hour4 ,,marinirte 7,,pickled7 ,,herring ,take new ,holland herring1 remove the heads and scales1 wash well1 open them and take out the milch and lay the herring and milch in milk or water over night4 ,next day lay the herring in a stone jar with alternate layers of onions cut up1 also lemon cut in slices1 a few cloves1 whole peppers and a few bay leaves1 some capers and whole mustard seed4 ,take the milch and rub it through a hair sieve1 the more of them you have the better for the sauce2 stir in a spoon of brown sugar and vinegar and pour it over the herring4 ,,salt ,,herring ,soak salt herring over night in cold water1 that the salt may be drawn out4 ,drain and serve with boiled potatoes1 or bone and place in kettle of cold water1 let come to a boil and let simmer a few minutes until tender1 drain and pour melted butter over them and serve hot with boiled or fried potatoes4 ,,broiled ,,salt ,,mackerel ,freshen the fish by soaking it over night in cold water1 with the skin uppermost4 ,drain and wipe dry1 remove the head and tail2 place it upon a butter broiler1 and slowly broil to a light brown4 ,place upon a hot dish1 add pepper1 bits of butter1 a sprinkling of parsley and a little lemon juice4 ,,boiled ,,salt ,,mackerel ,soak mackerel over night in cold water1 with the skin side up1 that the salt may be drawn out1 change the water often1 and less time is required4 ,drain4 ,place mackerel in shallow kettle1 pour water over to cover and boil ten to fifteen minutes or until flesh separates from the bone4 ,remove to platter and pour hot1 melted butter over and serve with hot potatoes4 ,they may also be boiled and served with a ,white ,sauce4 ,,marinirte ,,fish ,take pickerel1 pike or any fish that is not fat1 cut into two-inch slices1 wash well1 salt and set aside in a cool place for a few hours4 ,when ready to cook1 wash slightly so as not to remove all salt from fish4 ,take heads and set up to boil with a whole onion for twenty-five minutes1 then add the other pieces and two cups of vinegar1 one cup of water1 four bay leaves and twelve allspice1 a little pepper and ginger4 ,cook for thirty-five minutes longer4 ,taste fish1 add a little water or a little more vinegar to taste4 ,then remove fish carefully so as not to break the pieces and let cool4 ,strain the sauce1 return fish to same1 adding a few bay leaves and allspice4 ,set in a cool place until sauce forms a jelly around the fish4 ,can be kept covered and in a cool place for some time4 ,,soused ,,herring ,split and half three herrings1 roll and tie them up4 ,place them in a pie plate1 pour over them a cup of vinegar1 add whole peppers1 salt1 cloves to taste and two bay leaves4 ,bake in a slow oven until soft 7about twenty minutes74 ,,salmon ,,loaf ,blend together one can of salmon1 one cup of grated bread crumbs1 two beaten eggs1 one cup of milk1 one teaspoon of lemon juice1 one-half teaspoon of paprika1 one-half teaspoon of salt1 one tablespoon of chopped parsley and one tablespoon of onion juice4 ,place in a greased baking dish4 ,sprinkle top with thin layer of bread crumbs4 ,bake in hot oven for thirty minutes or until the crumbs that cover the dish are browned4 ,serve with a white sauce4 ,,cream ,,salmon ,remove salmon from the can1 place it in a colander and wash under running water or scald with boiling water4 ,break into small pieces1 stir into one cup of hot cream sauce2 bring all to a boil and serve in patty cups or on toasted bread or crackers4 ,,pickle ,,for ,,salmon ,take equal parts of vinegar1 white wine and water4 ,boil these with a little mace1 a clove or two1 a bit of ginger root1 one or two whole peppers and some grated horseradish4 ,take out the last named ingredient when sufficiently boiled1 and pour the pickle over the salmon1 previously boiled in strong salt and water4 ,,kedgeree ,cut up in small pieces about a pound of any kind of cooked fish except herring4 ,boil two eggs hard and chop up4 ,take one cup of rice and boil in the following manner3--,after washing it well and putting it on in boiling water1 with a little salt1 let it boil for ten minutes1 drain it almost dry and let it steam with the lid closely shut for ten minutes longer without stirring4 ,take a clean pot and put in the fish1 eggs1 rice1 a good dessertspoon of butter1 and pepper and salt to taste4 ,stir over the fire until quite hot4 ,press into a mould and turn it out at once and serve4 ,,swiss ,,creamed ,,fish ,mix smoothly in one cup of cold water a teaspoon of flour4 ,stir it into one cup of boiling milk and when thick and smooth add the meat of any cold fish1 picked free from skin and bones4 ,season with salt1 pepper and a tablespoon of butter4 ,if the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire4 ,serve hot4 ,a pinch of cayenne or a saltspoon of paprika is relished by many4 ,,cod ,,fish ,,balls ,put the fish to soak over night in lukewarm water4 ,change again in the morning and wash off all the salt4 ,cut into pieces and boil about fifteen minutes1 pour off this water and put on to boil again with boiling water4 ,boil twenty minutes this time1 drain off every bit of water1 put on a platter to cool and pick to pieces as fine as possible1 removing every bit of skin and bone4 ,when this is done1 add an equal quantity of mashed potatoes1 a tablespoon of butter1 a very little salt and pepper1 beat up one egg and a little milk1 if necessary1 mix with a fork4 ,flour your hands well and form into biscuit-shaped balls4 ,fry in hot oil4 ,,finnan ,,haddie ,parboil ten minutes and then broil like fresh fish4 ,to bake1 place the fish in a pan1 add one cup of milk and one cup of water2 cover4 ,cook ten minutes in hot oven4 ,remove cover1 drain1 spread with butter and season with pepper4 ,,finnan ,,haddie ,,and ,,macaroni ,break up and cook until tender about a package of macaroni4 ,pick up the finnan haddie until you have about three-quarters as much as you have macaroni4 ,mix in a greased baking-dish and pour over a drawn butter sauce1 made with cornstarch or with any good milk or cream dressing1 then cover with bread or cracker crumbs or leave plain to brown in oven4 ,bake from twenty to thirty minutes4 ,,scalloped ,,fish1 ,no4 #a ,line a buttered baking-dish with cold flaked fish4 ,sprinkle with salt and pepper2 add a layer of cold cooked rice1 dot with butter2 repeat and cover with cracker or bread crumbs4 ,bake fifteen to twenty minutes4 ,,scalloped ,,fish1 ,no4 #b ,butter a dish1 place in a layer of cold cooked fish1 sprinkle with bread crumbs1 parsley1 salt1 butter and pepper2 repeat4 ,cover with white sauce1 using one tablespoon of flour to two tablespoons of butter and one cup of milk4 ,sprinkle top with buttered bread crumbs and bake4 99,,sauces ,,for ,,fish ,,and ,,vegetables99 ,these sauces are made by combining butter and flour and thinning with water or other liquid4 ,a sauce should never be thickened by adding a mixture of flour and water1 as in that case the flour is seldom well cooked2 or by adding flour alone1 as this way is certain to cause lumps4 ,the flour should be allowed to cook before the liquid is added4 ,all sauces containing butter and milk should be cooked in a double boiler4 ,if so desired1 any neutral oil--that is1 vegetable or nut oil--may be substituted for the butter called for in the recipe4 ,care in preparation of a sauce is of as much importance as is the preparation of the dish the sauce garnishes4 ,,drawn ,,butter ,,sauce ,melt two tablespoons of butter and stir in two tablespoons of flour4 ,add carefully one cup of boiling water1 then season with one-half teaspoon of salt and a dash of pepper and paprika4 ,many sauces are made with drawn butter as a foundation4 ,for caper sauce add three tablespoons of capers4 ,for egg sauce add one egg1 hard-boiled and chopped fine4 ,,bearnaise ,,sauce ,there are several ways of making ,bearnaise sauce4 ,this is one very simple rule3 ,bring to the boil two tablespoons each of vinegar and water4 ,simmer in it for ten minutes a slice of onion4 ,take out the onion and add the yolks of three eggs beaten very light4 ,take from the fire1 add salt and pepper to season1 and four tablespoons of butter beaten to a cream1 and added slowly4 99,quick ,bearnaise ,sauce499--,beat the yolks of four eggs with four tablespoons of oil and four of water4 ,add a cup of boiling water and cook slowly until thick and smooth4 ,take from the fire1 and add minced onion1 capers1 olives1 pickles1 and parsley and a little tarragon vinegar4 ,,cucumber ,,sauce ,pare two large cucumbers2 remove seeds1 if large2 chop fine and squeeze dry4 ,season with salt1 vinegar1 paprika and add one-half cup of cream4 ,,sauce ,,hollandaise ,mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water4 ,stir until it just reaches the boiling point2 take from the fire and add the yolks of two eggs4 ,into another saucepan put a slice of onion1 a bay leaf1 and a clove of garlic2 add four tablespoons of vinegar1 and stand this over the fire until the vinegar is reduced one-half4 ,turn this into the sauce1 stir for a moment2 strain through a fine sieve2 add half a teaspoon of salt and serve4 ,this sauce may be varied by adding lemon juice instead of vinegar1 or by using the water in which the fish was boiled4 ,it is one of the daintiest of all sauces4 ,,mustard ,,sauce ,mix two tablespoons of vinegar and one of mustard1 one teaspoon of oil or butter melted1 pepper and salt to taste4 ,add this to two hard-boiled eggs chopped fine1 with a small onion and about the same quantity of parsley as eggs2 and mix all well together4 ,,ma,,tre ,d',h,,tel ,,butter ,work into one-half cup of butter all the lemon juice it will take1 and add a teaspoon of minced parsley4 ,,pickle ,,sauce ,cream two tablespoons of butter1 add one teaspoon of salt and one tablespoon of chopped pickle4 ,a speck of red pepper may be added4 ,,sardellen1 ,,or ,,herring ,,sauce ,brown a spoon of flour in heated fat1 add a quantity of hot fish stock and a few sardellen chopped fine1 which you have previously washed in cold water1 also a finely-chopped onion4 ,let this boil a few minutes1 add a little vinegar and sugar2 strain this sauce through a wire sieve and add a few capers and a wineglass of white wine and let it boil up once again and thicken with the yolk of one egg4 ,,sauce ,,vinaigrette ,rub the mixing bowl with a clove of garlic1 add one-half teaspoon of salt1 dash of white pepper1 and a teaspoon of cold water or a bit of ice1 then four tablespoons of oil4 ,mix until the salt is dissolved1 remove the ice and add ten drops of tabasco sauce1 two tablespoons tarragon vinegar1 one tablespoon grated onion1 one tablespoon chopped parsley and one chopped gherkin4 ,,anchovy ,,sauce ,mix six tablespoons of melted butter and one and one-half teaspoons anchovy paste1 place in double boiler and allow to boil for about six minutes4 ,flavor with lemon juice4 ,,sauce ,,piquante ,to one pint of drawn butter add one tablespoon each of vinegar and lemon juice and two tablespoons each of chopped capers1 pickles1 and olives1 one-half teaspoon onion juice1 a few grains cayenne pepper4 ,,sauce ,,tartare ,add to a half pint of well-made mayonnaise dressing two olives1 one gherkin and one small onion1 chopped fine4 ,chop sufficient parsley to make a tablespoonful1 crush it in a bowl and add it first to the mayonnaise4 ,stir in at least a tablespoon of drained capers and serve with fried or broiled fish4 ,,white ,,sauce 7,,for ,,vegetables7 ,place two tablespoons of butter in a saucepan2 stir until melted3 add two tablespoons of flour mixed with one-fourth of a teaspoon of salt and a few grains of pepper4 ,stir until smooth4 ,add one cup of milk gradually and continue to stir until well mixed and thick4 ,chopped parsley may be added4 ,used for creamed vegetables--potatoes1 celery1 onion1 peas1 etc4 ,,cream ,,mustard ,,sauce ,make white sauce as directed above4 ,mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes before serving4 ,the quantity of mustard may be increased or diminished1 as one may desire the flavor strong or mild4 ,,curry ,,sauce ,use one teaspoon of curry in the flour while making white sauce4 ,,spanish ,,sauce ,cook one onion and green pepper chopped fine in hot butter2 add four tablespoons of flour1 stir until smooth4 ,add two cups of strained tomatoes4 ,season with salt and pepper4 ,,tomato ,,sauce ,brown one tablespoon butter with one minced onion1 then add one tablespoon of flour4 ,when brown stir in two cups of tomatoes which have previously been cooked and strained1 add also one teaspoon of sugar1 a pinch of salt1 pepper1 and red pepper1 also one tablespoon of vinegar and one tablespoon of tomato catsup4 99,,sauces ,,for ,,meats99 ,,apple ,,sauce ,pare and quarter tart apples4 ,put them in a saucepan with just enough water to keep them from burning2 bring to a boil quickly and cook until the pieces are soft4 ,then press through a colander and add four tablespoons of sugar 7or less7 to each pint of apples4 ,if desired1 cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish1 or a little stick cinnamon or lemon peel may be cooked with the apples4 ,serve with goose4 ,,brown ,,sauce ,fry one tablespoon chopped onion in one tablespoon fat4 ,add one tablespoon of flour1 one cup of soup stock1 one teaspoon lemon juice1 salt and pepper to taste4 ,strain before serving4 ,the following sauces can be made by using brown sauce as a foundation3 99,mushroom ,sauce499--,add one-half cup mushrooms4 99,olive ,sauce499--,add a dozen olives1 chopped fine4 99,wine ,sauce499--,add one-half cup wine and one tablespoon currant jelly4 ,thicken with flour4 ,,cranberry ,,sauce ,to one pint of cranberries take one and one-quarter cups of water4 ,put the cranberries on with the water and cook until soft2 strain through a cloth2 weigh and add three-fourths of a pound of sugar to every pint of juice4 ,cook ten minutes2 pour into molds and set aside to cool4 ,serve with poultry1 game or mutton4 ,,stewed ,,cranberries ,boil together one and one-half cups of sugar and one cup of water for seven minutes1 then add three cups of cranberries1 well washed and picked1 and cook until the berries burst4 ,serve the same as cranberry sauce4 ,,sauce ,,bordelaise ,nice for broiled steaks4 ,take one medium-sized onion1 chopped very fine and browned in fat2 add a cup of strong beef gravy and a cup of claret or white wine2 add pepper1 salt and a trifle of finely-chopped parsley2 allow this to simmer and thicken with a little browned flour4 ,,caraway1 ,,or ,,kimmel ,,sauce ,heat a tablespoon drippings in a spider2 add a little flour2 stir smooth with a cup of soup stock1 added at once1 and half a teaspoon of caraway seeds4 ,,onion ,,sauce ,stew some finely-chopped onions in fat2 you may add half a clove of garlic1 cut extremely fine2 brown a very little flour in this1 season with salt and pepper and add enough soup stock to thin it4 ,,lemon ,,sauce ,boil some soup stock with a few slices of lemon1 a little sugar and grated nutmeg2 add chopped parsley2 thicken with a teaspoon of flour or yolk of egg4 ,mostly used for stewed poultry4 ,,mint ,,sauce ,chop some mint fine2 boil half a cup of vinegar with one tablespoon of sugar2 throw in the mint and boil up once2 pour in a sauceboat and cool off a little before serving4 ,,raisin ,,sauce ,brown some fat in a spider1 stir in a tablespoon of flour2 stir until it becomes a smooth paste2 then add hot soup1 stirring constantly2 add a handful of raisins1 some pounded almonds1 a few slices of lemon1 also a tablespoon of vinegar2 brown sugar to taste3 flavor with a few cloves and cinnamon1 and if you choose to do so1 grate in part of a stick of horseradish and the crust of a rye loaf4 ,very nice for fat beef4 ,,horseradish ,,sauce1 ,no4 #a ,grate a good-sized stick of horseradish2 take some soup stock and a tablespoon of fat1 salt and pepper to taste1 a little grated stale bread1 a few pounded almonds4 ,let all boil up and then add the meat4 ,,horseradish ,,sauce1 ,no4 #b ,heat one tablespoon of fat in a frying-pan1 when hot cut up one-quarter of an onion in it1 and fry light brown1 then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish2 let this brown a bit1 then add some soup stock1 one tablespoon of brown sugar1 two cloves1 two bay leaves1 salt1 pepper and two tablespoons of vinegar4 ,let cook a few minutes then add one more tablespoon of horseradish and if necessary a little more sugar or vinegar4 ,lay the meat in this sauce and cover on back of stove until ready to serve4 ,if gas stove is used1 place over the simmering flame4 ,,knoblauch ,,sauce 7,,garlic7 ,heat a tablespoon of drippings1 either of meat or goose in a frying-pan2 cut up one or two cloves of garlic very fine and let it brown slightly in the heated fat2 add a tablespoon of flour1 a cup of soup stock or warm water1 salt1 pepper to taste4 ,,ma,,tre ,d',h,,tel ,,sauce ,take a heaping tablespoon of drippings or goose-fat1 heat it in a spider1 stir two teaspoons of flour into this1 then add gradually and carefully a small cup of hot soup or water1 the former is preferable2 add some chopped parsley1 also the juice of a lemon2 salt and pepper2 stir up well4 ,may be used either with roast or boiled meats4 99,,frying99 ,,prepared ,,bread ,,crumbs ,,for ,,frying ,all scraps of bread should be saved for crumbs1 the crusts being separated from the white part1 then dried1 rolled1 and sifted1 and put away until needed in a covered glass jar4 ,the brown crumbs are good for the first coating1 the white ones for the outside1 as they give better color4 ,cracker crumbs give a smooth surface1 but for most things bread crumbs are preferable4 ,for meats a little salt and pepper1 and for sweet articles1 a little sugar1 should be mixed with the crumbs4 ,crumbs left on the board should be dried1 sifted1 and kept to be used again4 ,,frying ,frying is cooking in very hot fat or oil1 and the secret of success is to have the fat hot enough to harden the outer surface of the article to be fried immediately and deep enough to cover these articles of food4 ,as the fat or oil can be saved and used many times1 the use of a large quantity is not extravagant4 ,to fry easily one must have1 in addition to the deep1 straight-sided frying-pan1 a frying-basket1 made from galvanized wire1 with a side handle4 ,the bale handles are apt to become heated1 and in looking for something to lift them1 the foods are over-fried4 ,the frying-pan must be at least six inches deep with a flat bottom2 iron1 granite ware or copper may be used1 the first two are preferable4 ,there must be sufficient fat to wholly cover the articles fried1 but the pan must not be too full1 or there is danger of overflow when heavy articles are put in4 ,after each frying1 drain the fat or oil1 put it into a receptacle kept for the purpose1 and use it over and over again as long as it lasts4 ,as the quantity begins to lessen1 add sufficient fresh fat or oil to keep up the amount4 ,always put the fat or oil in the frying-pan before you stand it over the fire4 ,wait until it is properly heated before putting in the articles to be fried4 ,fry a few articles at a time4 ,too many will cool the fat or oil below the point of proper frying and they will absorb grease and be unpalatable4 ,put articles to be fried in the wire frying-basket and lower into the boiling hot fat or oil4 ,test the fat by lowering a piece of stale bread into it1 if the bread browns in thirty seconds the fat is sufficiently hot4 ,fry croquettes a light brown2 drain over the fat1 lift the frying-basket from the hot fat to a round plate1 remove the articles from the basket quickly to brown paper1 drain a moment and serve4 ,when frying fish or any food that is to be used at a milk meal1 use oil4 ,olive oil is the best1 but is very expensive for general use4 ,any other good vegetable oil or nut oil will do as substitute4 ,when the food is intended for a meat meal2 fat may be prepared according to the following directions and used in the same manner as oil4 ,,to ,,render ,,goose1 ,,duck ,,or ,,beef ,,fat ,cut the fat into small pieces4 ,put in a deep1 iron kettle and cover with cold water4 ,place on the stove uncovered2 when the water has nearly all evaporated1 set the kettle back and let the fat try out slowly4 ,when the fat is still and scraps are shriveled and crisp at the bottom of the kettle1 strain the fat through a cloth into a stone crock1 cover and set it away in a cool place4 ,the water may be omitted and the scraps slowly tried out on back of stove or in moderate oven4 ,when fat is tried out1 pour in crock4 ,several slices of raw potato put with the fat will aid in the clarifying4 ,all kinds of fats are good for drippings except mutton fat1 turkey fat and fat from smoked meats which has too strong a flavor to be used for frying1 but save it with other fat that may be unsuitable for frying1 and when six pounds are collected make it into hard soap4 ,,to ,,make ,,white ,,hard ,,soap ,save every scrap of fat each day2 try out all that has accumulated2 however small the quantity4 ,this is done by placing the scraps in a frying-pan on the back of the range4 ,if the heat is low1 and the grease is not allowed to get hot enough to smoke or burn1 there will be no odor from it4 ,turn the melted grease into tin pails and keep them covered4 ,when six pounds of fat have been obtained1 turn it into a dish-pan2 add a generous amount of hot water1 and stand it on the range until the grease is entirely melted4 ,stir it well together2 then stand it aside to cool4 ,this is clarifying the grease4 ,the clean grease will rise to the top1 and when it has cooled can be taken off in a cake1 and such impurities as have not settled in the water can be scraped off the bottom of the cake of fat4 ,put the clean grease into the dish-pan and melt it4 ,put a can of ,babbitt's lye in a tin pail2 add to it a quart of cold water1 and stir it with a stick or wooden spoon until it is dissolved4 ,it will get hot when the water is added2 let it stand until it cools4 ,remove the melted grease from the fire1 and pour in the lye slowly1 stirring all the time4 ,add two tablespoons of ammonia4 ,stir the mixture constantly for twenty minutes or half an hour1 or until the soap begins to set4 ,let it stand until perfectly hard2 then cut it into square cakes4 ,this makes a very good1 white hard soap which will float on water4 99,,entr,,es99 ,,croquettes ,combine ingredients as directed in the recipe1 roll the mixture lightly between the hands into a ball4 ,have a plentiful supply of bread crumbs spread evenly on a board2 roll the ball lightly on the crumbs into the shape of a cylinder1 and flatten each end by dropping it lightly on the board2 put it in the egg 7to each egg add one tablespoon of water1 and beat together71 and with a spoon moisten the croquette completely with the egg2 lift it out on a knife-blade1 and again roll lightly in the crumbs4 ,have every part entirely covered1 so there will be no opening through which the grease may be absorbed4 ,where a light yellow color is wanted1 use fresh white crumbs grated from the loaf 7or rubbed through a pure sieve7 for the outside1 and do not use the yolk of the egg4 ,coarse fresh crumbs are used for fish croquettes1 which are usually made in the form of chops1 or half heart shape4 ,a small hole is pricked in the pointed end after frying1 and a sprig of parsley inserted4 ,have all the croquettes of perfectly uniform size and shape1 and lay them aside on a dish1 not touching one another1 for an hour or more before frying4 ,this will make the crust more firm4 ,the white of an egg alone may be used for egging them1 but not the yolk alone4 ,whip the egg with the water1 just enough to break it1 as air-bubbles in the egg will break in frying1 and let the grease penetrate4 ,serve the croquettes on a platter1 spread them on a napkin and garnish with sprigs of parsley4 ,,chicken ,,croquettes1 ,no4 #a ,cook one-half tablespoon of flour in one tablespoon chicken-fat1 add one-half cup of soup stock gradually1 and one-half teaspoon each of onion juice1 lemon juice1 salt1 and one-quarter teaspoon of pepper1 one and one-half cups of veal or chicken1 chopped very fine1 one pair of brains which have been boiled1 mix these well1 remove from the fire and add one well-beaten egg4 ,turn this mixture out on a flat dish and place in ice-box to cool4 ,then roll into small cones1 dip in beaten egg1 roll again in powdered bread or cracker crumbs and drop them into boiling fat1 fry until a delicate brown4 ,,chicken ,,croquettes1 ,no4 #b ,chop the chicken very fine1 using the white meat alone1 or the dark meat alone1 or both together4 ,season with salt1 pepper1 onion-juice1 and lemon-juice4 ,chopped mushrooms1 sweetbreads1 calf's brains1 tongue1 or truffles are used with chicken1 and a combination of two or more of them much improves the quality of the croquettes4 ,,croquettes ,,of ,,calf',s ,,brains ,lay the brains in salt water an hour1 or until they look perfectly white1 then take out one at a time1 pat with your hands to loosen the outer skin and pull it off4 ,beat or rub them to a smooth paste with a wooden spoon1 season with salt and pepper and a very little mace2 add a beaten egg and about one-half cup of bread crumbs4 ,heat fat in a spider and fry large spoonfuls of this mixture in it4 ,,meat ,,croquettes ,veal1 mutton1 lamb1 beef and turkey croquettes may be prepared in the same way as chicken croquettes4 ,,meat ,,and ,,boiled ,,hominy ,,croquettes ,equal proportions4 ,,sweetbread ,,croquettes ,cut the boiled sweetbreads into small dice with a silver knife4 ,mix with mushrooms1 using half the quantity of mushrooms that you have of sweetbreads4 ,use two eggs in the sauce4 ,,veal ,,croquettes ,veal is often mixed with chicken1 or is used alone as a substitute for chicken4 ,season in same manner and make the same combinations4 ,,cauliflower ,,croquettes ,finely chop cold cooked cauliflower1 mix in one small1 finely chopped onion1 one small bunch of parsley finely chopped1 one-half cup of bread crumbs and one well-beaten egg4 ,carefully mix and mold into croquette forms1 dip in cracker dust and fry in deep1 smoking fat until a light brown4 ,,eggplant ,,croquettes 7,,roumanian7 ,peel the eggplant1 place in hot water and boil until tender1 drain1 add two eggs1 salt1 pepper1 two tablespoons of matzoth or white flour or bread crumbs1 beat together2 fry in butter or oil by tablespoonfuls4 ,,croquettes ,,of ,,fish ,take any kind of boiled fish1 separate it from the bones carefully1 chop with a little parsley1 salt and pepper to taste4 ,beat up one egg with one teaspoon of milk and flour4 ,roll the fish into balls and turn them in the beaten egg and cracker crumbs or bread4 ,fry a light brown4 ,serve with any sauce or a mayonnaise4 ,,potato ,,croquettes ,work into two cups of mashed potatoes1 a tablespoon of melted butter1 until smooth and soft2 add one egg well-beaten and beat all together with a wooden spoon4 ,season with salt and nutmeg4 ,roll each in beaten egg then in bread crumbs1 fry in hot oil or butter substitute4 ,if desired chicken-fat may be substituted for the butter and the croquettes fried in deep fat or oil4 ,,sweet ,,potato ,,croquettes ,press through a ricer sufficient hot baked sweet potatoes to measure one pint4 ,place over the fire4 ,add one teaspoon of butter or drippings1 the beaten yolks of two eggs1 pepper and salt to taste1 and beat well with a fork until the mixture leaves the sides of the pan4 ,cool slightly1 form into cones1 roll in fine bread crumbs2 dip in beaten eggs1 roll again in crumbs and fry in hot oil or fat4 ,,peanut ,,and ,,rice ,,croquettes ,to one cup of freshly cooked rice allow one cup of peanut butter1 four tablespoons of minced celery1 one teaspoon of grated onion1 one tablespoon of canned tomatoes1 and salt and pepper to taste4 ,mix well2 add the white of one egg1 reserving the yolk for coating the croquettes4 ,shape into croquettes and let stand in a cold place for an hour1 then coat with the egg yolk mixed with one tablespoon of water and roll in stale bread crumb dust until well covered4 ,fry in any hot oil or butter substitute4 ,,rice ,,croquettes1 ,no4 #a ,separate the white and yolk of one egg and reserve about half the yolk for coating the croquette4 ,beat the rest with the white4 ,mix with two cups of boiled or steamed rice and one-half teaspoon of salt1 form into oblong croquettes or small balls4 ,mix the reserved part of the egg yolk with a tablespoon of cold water4 ,dip croquettes in this and then roll in fine bread crumbs4 ,repeat until well-coated1 then fry brown in deep oil4 ,,rice ,,croquettes1 ,no4 #b ,put on with cold water one cup of rice1 and let boil until tender4 ,drain1 and mix with the rice1 one tablespoon of butter1 yolks of three eggs1 and pinch of salt4 ,about one tablespoon of flour may be added to hold the croquettes together4 ,beat the whites of the three eggs to a stiff froth1 reserving some of the beaten white for egging croquettes1 mix this in last1 shape into croquettes and fry in hot oil or butter substitute4 ,place on platter and serve with a lump of jelly on each croquette4 ,,calf',s ,,brains 7,,sour7 ,lay the brains in ice-water and then skin4 ,they will skin easily by taking them up in your hands and patting them1 this will help to loosen all the skin and clotted blood that adheres to them4 ,lay in cold salted water for an hour at least1 then put on to boil in half vinegar and half water 7a crust of rye bread improves the flavor of the sauce74 ,add one onion1 cut up fine1 ten whole peppers1 one bay leaf1 one or two cloves and a little salt1 boil altogether about fifteen minutes4 ,serve on a platter and decorate with parsley4 ,eat cold4 ,,calf',s ,,brains ,,fried ,clean as described in calf's brains cooked sour2 wipe dry1 roll in rolled cracker flour1 season with salt and pepper and fry as you would cutlets4 ,,brains 7,,sweet ,,and ,,sour7 ,clean as described above4 ,lay in ice-cold salted water for an hour4 ,cut up an onion1 a few slices of celery root1 a few whole peppers1 a little salt and a crust of rye bread4 ,lay the brains upon this bed of herbs and barely cover with vinegar and water4 ,boil about fifteen minutes1 then lift out the brains1 with a perforated skimmer1 and lay upon a platter to cool4 ,take a lebkuchen1 some brown sugar1 a tablespoon of molasses1 one-half teaspoon of cinnamon1 a few seedless raisins and a few pounded almonds4 ,moisten this with vinegar and add the boiling sauce4 ,boil the sauce ten minutes longer and pour scalding over the brains4 ,eat cold and decorate with slices of lemon4 ,,deviled ,,brains ,put one tablespoon of fat in skillet1 and when hot add two tablespoons of flour1 rub until smooth1 and brown lightly1 then add one-half can of tomatoes1 season with salt1 pepper1 finely-chopped parsley1 and a dash of cayenne pepper1 and the brains which have previously been cleaned1 scalded with boiling water1 and cut in small pieces4 ,cook a few minutes1 and then fill the shells with the mixture4 ,over each shell sprinkle bread crumbs1 and a little chicken-fat4 ,put shells in pan and brown nicely4 ,serve with green peas4 ,,brains ,,with ,,egg ,,sauce ,wash brains well1 skin1 boil fifteen minutes in salt water2 slice in stew-pan some onions1 salt1 pepper1 ginger and a cup of stock4 ,put in the brains with a little marjoram2 let it cook gently for one-half hour4 ,mix yolks of two eggs1 juice of a lemon1 a teaspoon of flour1 a little chopped parsley2 when it is rubbed smooth1 stir it into saucepan2 stir well to prevent curdling4 ,,jellied ,,chicken ,boil a chicken in as little water as possible until the meat falls from the bones1 chop rather fine and season with pepper and salt4 ,put into a mold a layer of the chopped meat and then a layer of hard-boiled eggs1 cut in slices4 ,fill the mold with alternate layers of meat and eggs until nearly full4 ,boil down the liquor left in the kettle until half the quantity4 ,while warm1 add one-quarter of a cup aspic1 pour into the mold over the meat4 ,set in a cool place overnight to jelly4 ,,pressed ,,chicken ,boil one or more chickens just as you would for fricassee1 using as little water as possible4 ,when tender remove all the meat from the bone and take off all the skin4 ,chop as fine as possible in a chopping bowl 7it ought to be chopped as fine as powder74 ,add all the liquor the chicken was boiled in1 which ought to be very little and well seasoned4 ,press it into the shape of a brick between two platters1 and put a heavy weight over it so as to press hard4 ,set away to cool in ice-chest and garnish nicely with parsley and slices of lemon before sending to the table4 ,it should be placed whole upon the table1 and sliced as served4 ,serve pickles and olives with it4 ,veal may be pressed in the same way1 some use half veal and half chicken1 which is equally nice4 ,,home-,,made ,,chicken ,,tamales ,boil till tender one large chicken4 ,have two quarts of stock left when chicken is done4 ,remove chicken and cut into medium-sized pieces4 ,into the stock pour gradually one cup of corn meal or farina1 stirring until it thickens4 ,if not the proper consistency1 add a little more meal4 ,season with one tablespoon of chili sauce1 three tablespoons of tomato catsup1 salt1 one teaspoon of ,spanish pepper sauce4 ,simmer gently thirty minutes1 then add chicken4 ,serve in ramekins4 ,,chicken ,,fricassee1 ,,with ,,noodles ,prepare a rich ,chicken ,fricassee 7recipe for which you will find among poultry recipes71 but have a little more gravy than usual4 ,boil some noodles or macaroni in salted water1 drain1 let cold water run through them1 shake them well and boil up once with chicken4 ,serve together on a large platter4 ,,sweetbread ,,glac1 ,,sauce ,,jardini,,re ,,with ,,spaghetti ,put on some poultry drippings to heat in a saucepan1 cut up an onion1 shredded very fine and then put in the sweetbreads1 which have been picked over carefully and lain in salt water an hour before boiling4 ,salt and pepper the sweetbreads before putting in the kettle1 slice two tomatoes on top and cover up tight and set on the back of stove to simmer slowly4 ,turn once in a while and add a little soup stock4 ,boil one-half cup of string beans1 half a can of canned peas1 one-half cup of currants1 cut up extremely fine1 with a tablespoon of drippings1 a little salt and ground ginger4 ,when the vegetables are tender1 add to the simmering sweetbreads4 ,thicken the sauce with a teaspoon of flour4 ,have the sauce boiled down quite thick4 ,boil the spaghetti in salted water until tender4 ,serve with the sweetbreads4 ,,chicken ,,la ,,sweetbread ,take the breast of chicken that has been fricasseed1 cut up into small pieces1 and add mushrooms4 ,make brown sauce4 ,serve in pat shells4 ,,sweetbreads ,wash the sweetbreads very carefully and remove all bits of skin and fatty matter4 ,cover with cold water1 salt and boil for fifteen minutes4 ,then remove from the boiling water and cover with cold water4 ,sprinkle with salt and pepper1 roll in beaten egg and bread crumbs1 and fry a nice brown in hot fat4 ,,sweetbread ,,saut ,,with ,,mushrooms ,clean sweetbread1 boil until tender1 and cut in small pieces4 ,take one tablespoon of fat1 blend in one tablespoon of flour2 add half the liquor of a can of mushrooms and enough soup stock to make the necessary amount of gravy2 add a little catsup1 mushroom catsup1 and a few drops of kitchen bouquet1 a clove of garlic1 and a small onion2 salt and pepper to taste4 ,cook this about an hour1 and then remove garlic and onion4 ,add sweetbreads1 mushrooms1 and two hard-boiled eggs chopped very fine4 ,,veal ,,sweetbreads 7,,fried7 ,wash and lay your sweetbreads in slightly salted cold water for an hour2 ,pull off carefully all the outer skin1 wipe dry and sprinkle with salt and pepper4 ,heat some goose-fat in a spider1 lay in the sweetbreads and fry slowly on the back of the stove1 turning frequently until they are a nice brown4 ,,calf',s ,,feet1 ,,prunes ,,and ,,chestnuts ,two calf's feet1 sawed into joints1 seasoned with pepper and salt a day before using4 ,place in an iron pot1 one-half pound ,italian chestnuts that have been scalded and skinned1 then the calf's feet1 one-eighth pound of raisins1 one pound of fine prunes1 one small onion1 one small head of celery root1 two olives cut in small pieces1 one-eighth teaspoon of paprika1 one cup of soup stock4 ,stew slowly for five hours1 and add one hour before serving1 while boiling1 a wine glass claret and a wine glass sherry4 ,do not stir4 ,,calf',s ,,feet1 ,,scharf ,take calf's feet1 saw into joints2 put on to boil within cold water and boil slowly until the gristle loosens from the bones4 ,season with salt1 pepper2 and a clove or two of garlic4 ,serve hot or cold to taste4 ,,calf',s ,,foot ,,jelly1 ,no4 #a ,after carefully washing one calf's foot1 split and put it on with one quart water4 ,boil from four to five hours4 ,strain and let stand overnight4 ,put on stove next day and when it begins to boil add the stiff-beaten whites of two eggs2 boil till clear1 then strain through cheesecloth4 ,add sherry and sugar to taste4 ,let it become firm before serving4 ,,sulze ,,von ,,kalbsfuessen 7,,calf',s ,,foot ,,jelly71 ,no4 #b ,take one calf's head and four calf's feet1 and clean carefully4 ,let them lay in cold water for half an hour4 ,set on to boil with four quarts of water4 ,add two or three small onions1 a few cloves1 salt1 one teaspoon of whole peppers1 two or three bay leaves1 juice of a large lemon 7extract the seeds71 one cup of white wine and a little white wine vinegar 7just enough to give a tart taste74 ,let this boil slowly for five or six hours 7it must boil until it is reduced one-half74 ,then strain1 through a fine hair sieve and let it stand ten or twelve hours4 ,remove the meat from the bones and when cold cut into fine pieces4 ,add also the boiled brains 7which must be taken up carefully to avoid falling to pieces74 ,skim off every particle of fat from the jelly and melt slowly4 ,add one teaspoon of sugar and the whipped whites of three eggs1 and boil very fast for about fifteen minutes1 skimming well4 ,taste1 and if not tart enough1 add a dash of vinegar4 ,strain through a flannel bag1 do not squeeze or shake it until the jelly ceases to run freely4 ,remove the bowl and put another under1 into which you may press out what remains in the bag 7this will not be as clear1 but tastes quite as good74 ,wet your mould1 put in the jelly and set in a cool place4 ,in order to have a variety1 wet another mould and put in the bits of meat1 cut up1 and the brains and1 lastly1 the jelly2 set this on ice4 ,it must be thick1 so that you can cut it into slices to serve4 ,,aspic 7,,sulz7 ,set on to boil two calf's feet1 chopped up1 one pound of beef and one calf's head with one quart water and one cup of white wine4 ,add one celery root1 three small onions1 a bunch of parsley1 one dozen whole peppercorns1 half a dozen cloves1 two bay leaves and a teaspoon of fine salt4 ,boil steadily for eight hours and then pour through a fine hair sieve4 ,when cold remove every particle of fat and set on to boil again1 skimming until clear4 ,then break two eggs1 shells and all1 into a deep bowl1 beat them up with one cup of vinegar1 pour some of the soup stock into this and set all back on the stove to boil up once1 stirring all the while4 ,then remove from the fire and pour through a jelly-bag as you would jelly4 ,pour into jelly-glasses or one large mould4 ,set on ice4 ,,gansleber ,,in ,,sulz 7,,goose-,,liver ,,aspic7 ,fry a large goose liver in goose-fat4 ,season with salt1 pepper1 a few whole cloves and a very little onion4 ,cut it up in slices and mix with the sulz and the whites of hard-boiled eggs4 ,,gansleber ,,pur,e ,,in ,,sulz ,after the liver is fried1 rub it through a sieve or colander and mix with sulz4 ,,goose ,,liver ,if very large cut in half1 dry well on a clean cloth1 after having lain in salted water for an hour4 ,season with fine salt and pepper1 fry in very hot goose-fat and add a few cloves4 ,while frying cut up a little onion very fine and add4 ,then cover closely and smother in this way until you wish to serve4 ,dredge the liver with flour before frying and turn occasionally4 ,serve with a slice of lemon on each piece of liver4 ,,goose ,,liver ,,with ,,glac,d ,,chestnuts ,prepare as above and garnish with chestnuts which have been prepared thus3 ,scald until perfectly white1 heat some goose-fat1 add nuts1 a little sugar and glaze a light brown4 ,,goose ,,liver ,,with ,,mushroom ,,sauce ,take a large white goose liver1 lay in salt water for an hour 7this rule applies to all kinds of liver71 wipe dry1 salt1 pepper and dredge with flour4 ,fry in hot goose-fat4 ,cut up a piece of onion1 add a few cloves1 a few slices of celery1 cut very fine1 whole peppers1 one bay leaf1 and some mushrooms4 ,cover closely and stew a few minutes4 ,add lemon juice to sauce4 ,,spanish ,,liver ,boil in salt water one-half pound calf's liver4 ,drain and cut into small cubes4 ,chop one onion1 one tablespoon parsley1 some mint2 add two cloves1 a little cinnamon1 a little tabasco sauce1 one tablespoon olive oil1 and one cup of soup stock4 ,add one cup of bread crumbs which have been soaked in hot water and then drained4 ,mix all with the liver and bring to a boil4 ,serve with ,spanish rice4 ,,stewed ,,milt ,clean the milt thoroughly and boil with your soup meat4 ,set to boil with cold water and let it boil about two hours4 ,then take it out and cut into finger lengths and prepare the following sauce3 ,heat one tablespoon of drippings in a spider4 ,when hot cut up a clove of garlic very fine and brown slightly in the fat4 ,add a tablespoon of flour1 stirring briskly1 pepper and salt to taste and thin with soup stock1 then the pieces of milt and let it simmer slowly4 ,if the sauce is too thick add more water or soup stock4 ,some add a few caraway seeds instead of the garlic1 which is a matter of taste4 ,,gefillte ,,milz 7,,milt7 ,clean the milt by taking off the thin outer skin and every particle of fat that adheres to it4 ,lay it on a clean board1 make an incision with a knife through the centre of the milt1 taking care not to cut through the lower skin1 and scrape with the edge of a spoon1 taking out all the flesh you can without tearing the milt and put it into a bowl until wanted4 ,in the meantime dry the bread1 which you have previously soaked in water1 in a spider in which you have heated some suet or goose oil1 and cut up part of an onion in it very fine4 ,when the bread is thoroughly dried1 add it to the flesh scraped from the milt4 ,also two eggs1 one-half teaspoon of salt1 pepper1 nutmeg and a very little thyme 7leave out the latter if you object to the flavor71 and add a speck of ground ginger instead4 ,now work all thoroughly with your hands and fill in the milt4 ,the way to do this is to fill it lengthwise all through the centre and sew it up2 when done prick it with a fork in several places to prevent its bursting while boiling4 ,you can parboil it after it is filled in the soup you are to have for dinner1 then take it up carefully and brown slightly in a spider of heated fat2 or form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there1 basting often4 ,bake until a hard crust is formed over it4 ,,calf',s ,,liver ,,smothered ,,in ,,onions ,heat some goose fat in a stew-pan with a close-fitting lid4 ,cut up an onion in it and when the onion is of a light yellow color1 place in the liver which you have previously sprinkled with fine salt and dredged with flour4 ,add a bay leaf1 five cloves and two peppercorns4 ,cover up tight and stew the liver1 turning it occasionally and when required adding a little hot water4 ,,chicken ,,livers ,slice three or four livers from chicken or other fowl and dredge well with flour4 ,fry one minced onion in one tablespoon of fat until light brown4 ,put in the liver and shake the pan over the fire to sear all sides4 ,add one-half teaspoon of salt1 one-eighth teaspoon of paprika and one-half cup of strong soup stock4 ,allow it to boil up once4 ,add one tablespoon claret or sherry and serve immediately on toast4 ,,kischkes--,,russian ,,style ,buy beef casings of butcher4 ,make a filling of fat1 flour 7using one-third cup fat to one cup flour7 and chopped onions4 ,season well with salt and pepper1 cut them in short lengths1 fasten one end1 stuff and then fasten the open end4 ,if they are not already cleaned the surface exposed after filling the casing is scraped until cleaned after having been plunged into boiling water4 ,slice two large onions in a roasting-pan1 and roast the kischkes slowly until well done and well browned4 ,baste frequently with liquid in the pan4 ,,kischkes ,prepare as above4 ,if the large casings are used they need not be cut in shorter lengths4 ,boil for three hours in plenty of water and when done1 put in frying-pan with one tablespoon of fat1 cover and let brown nicely4 ,serve hot4 ,,hashed ,,calf',s ,,lung ,,and ,,heart ,lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soap meat intended for dinner4 ,when soft1 remove from the soup and chop up quite fine4 ,heat one tablespoon of goose fat in a spider2 chop up an onion very fine and add to the heated fat4 ,when yellow1 add the hashed lung and heart1 salt1 pepper1 soup stock and thicken with flour4 ,you may prepare this sweet and sour by adding a little vinegar and brown sugar1 one-half teaspoon of cinnamon and one tablespoon of molasses2 boil slowly2 keep covered until ready to serve4 ,,tripe ,,la ,,creole ,boil tripe with onion1 parsley1 celery1 and seasoning2 cut in small pieces1 then boil up in the following sauce3 ,take one tablespoon of fat1 brown it with two tablespoons of flour2 then add one can of boiled and strained tomatoes1 one can of mushrooms1 salt and pepper to taste4 ,serve in ramekins4 ,,tripe1 ,,family ,,style ,scald and scrape two pounds tripe and cut into inch squares4 ,take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine4 ,let steam1 but not brown4 ,when onions begin to cook1 put in tripe and steam half an hour4 ,then cover tripe with water and let cook slowly three hours4 ,boil a few potatoes and cut in dice shapes and add to it4 ,half an hour before serving1 add the following1 after taking off as much fat from the tripe as possible3 ,three tablespoons of flour thinned with little water2 add catsup1 paprika1 ginger1 and one teaspoon of salt4 ,it should all be quite thick1 like paste1 when cooked4 ,,boiled ,,tongue1 7,,sweet ,,and ,,sour7 ,lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely cover it1 adding salt4 ,boil until tender4 ,to ascertain when tender run a fork through the thickest part4 ,a good rule is to boil it1 closely covered1 from three to four hours steadily4 ,pare off the thick skin which covers the tongue1 cut into even slices1 sprinkle a little fine salt over each piece and then prepare the following sauce3 ,put one tablespoon of drippings in a kettle or spider 7goose fat is very good74 ,cut up an onion in it1 add a tablespoon of flour and stir1 adding gradually about a pint of the liquor in which the tongue was boiled4 ,cut up a lemon in slices1 remove the seeds1 and add two dozen raisins1 a few pounded almonds1 a stick of cinnamon and a few cloves4 ,sweeten with four tablespoons of brown sugar in which you have put one-half teaspoon of ground cinnamon1 one tablespoon of molasses and two tablespoons of vinegar4 ,let this boil1 lay in the slices of tongue and boil up for a few minutes4 ,,filled ,,tongue ,take a pickled tongue1 cut it open2 chop or grind some corned beef2 add one egg2 brown a little onion1 and add some soaked bread2 fill tongue with it1 and sew it up and boil until done4 ,,smoked ,,tongue ,put on to boil in a large kettle1 fill with cold water1 enough to completely cover the tongue2 keep adding hot water as it boils down so as to keep it covered with water until done4 ,keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape4 7,if you have an old flat iron use it as a weight47 ,it should boil very slowly and steadily for four hours4 ,when tongue is cooked set it outdoors to cool in the liquor in which it was boiled4 ,if the tongue is very dry1 soak overnight before boiling4 ,in serving slice very thin and garnish with parsley4 ,,smothered ,,tongue ,scald tongue1 and then skin4 ,season well with salt and pepper and slice an onion over it4 ,let it stand overnight4 ,put some drippings in a covered iron pot1 and then the tongue1 with whatever juice the seasoning drew4 ,cover closely and let it cook slowly until tender--about three hours4 ,,pickled ,,beef ,,tongue ,select a large1 fresh beef tongue4 ,soak in cold water one-half hour4 ,crush a piece of saltpetre1 size of walnut1 one teacup of salt1 one teaspoon of pepper1 three small cloves of garlic cut fine2 mix seasoning4 ,drain water off tongue4 ,with a pointed knife prick tongue2 rub in seasoning4 ,put tongue in crock2 add the balance of salt1 etc42 cover with plate and weight4 ,allow to stand from four to five days4 ,without washing off the seasoning1 boil in fresh water until tender4 99,,meats99 ,the majority of the cuts of meat which are kosher are those which require long1 slow cooking4 ,these cuts of meat are the most nutritious ones and by long1 slow cooking can be made as acceptable as the more expensive cuts of meat2 they are best boiled or braised4 ,in order to shut in the juices the meat should at first be subjected to a high degree of heat for a short time4 ,a crust or case will then be formed on the outside1 after which the heat should be lowered and the cooking proceed slowly4 ,this rule holds good for baking1 where the oven must be very hot for the first few minutes only2 for boiling1 where the water must be boiling and covered for a time1 and then placed where it will simmer only2 for broiling1 where the meat must be placed close to the red-hot coals or under the broiler flame of the gas stove at first1 then held farther away4 ,do not pierce the meat with a fork while cooking1 as it makes an outlet for the juices4 ,if necessary1 to turn it1 use two spoons4 ,,pan ,,roast ,,beef ,take a piece of cross-rib or shoulder1 about two and one-half to three pounds1 put in a small frying-pan with very little fat2 have the pan very hot1 let the meat brown on all sides1 turning it continually until all sides are done1 which will require thirty minutes altogether4 ,lift the meat out of pan to a hot platter1 brown some onions1 serve these with the meat4 ,,an ,,easy ,,pot ,,roast ,take four pounds of brisket1 season with salt1 pepper and ginger1 add three tablespoons of tomatoes and an onion cut up4 ,cover with water in an iron pot and a close-fitting cover1 put in oven and bake from three to four hours4 ,,pot ,,roast4 ,,braised ,,beef ,heat some fat or goose fat in a deep iron pot1 cut half an onion very fine and when it is slightly browned put in the meat4 ,cover up closely and let the meat brown on all sides4 ,salt to taste1 add a scant half teaspoon of paprika1 half a cup of hot water and simmer an hour longer1 keeping covered closely all the time4 ,add one-half a sweet green pepper 7seeds removed71 one small carrot cut in slices1 two tablespoons of tomatoes and two onions sliced4 ,two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking4 ,shoulder of lamb may also be cooked in this style4 ,when the meat is tender1 remove to a warm platter1 strain the gravy1 rubbing the thick part through the sieve and after removing any fat serve in a sauce boat4 ,if any meat is left over it can be sliced and warmed over in the gravy1 but the gravy must be warmed first and the meat cook for a short time only as it is already done enough and too much cooking will render it tasteless4 ,,brisket ,,of ,,beef 7,,brustdeckel7 ,if the brisket has been used for soup1 take it out of the soup when it is tender and prepare it with a horseradish sauce1 garlic sauce or onion sauce4 7,see ,sauces for ,meats47 ,,brisket ,,of ,,beef ,,with ,,sauerkraut ,take about three pounds of fat1 young beef 7you may make soup stock of it first71 then take out the bones1 salt it well and lay it in the bottom of a kettle1 put a quart of sauerkraut on top of it and let it boil slowly until tender4 ,add vinegar if necessary1 thicken with a grated raw potato and add a little brown sugar4 ,some like a few caraway seeds added4 ,,sauerbraten ,take a piece of cross-rib or middle cut of chuck about three pounds1 and put it in a deep earthen jar and pour enough boiling vinegar over it to cover2 you may take one-third water4 ,add to the vinegar when boiling four bay leaves1 some whole peppercorns1 cloves and whole mace4 ,pour this over the meat and turn it daily4 ,in summer three days is the longest time allowed for the meat to remain in this pickle2 but in winter eight days is not too long4 ,when ready to boil1 heat one tablespoon drippings in a stew-pan4 ,cut up one or two onions in it2 stew until tender and then put in the beef1 salting it on both sides before stewing4 ,stew closely covered and if not acid enough add some of the brine in which it was pickled4 ,stew about three hours and thicken the gravy with flour4 ,,rolled ,,beef--,,pot-,,roasted ,take one pound and one-half of tenderloin1 sprinkle it with parsley and onion2 season with pepper and salt2 roll and tie it4 ,place it in a pan with soup stock 7or water if you have no stock71 carrot and bay leaf and pot roast for one and one-half hours4 ,serve with tomato or brown sauce4 ,,mock ,,duck ,take the tenderloin1 lay it flat on a board after removing the fat4 ,make a stuffing as for poultry4 ,see ,to ,stuff ,poultry4 ,spread this mixture on the meat evenly2 then roll and tie it with white twine2 turn in the ends to make it even and shapely4 ,cut into dice an onion1 turnip1 and carrot1 and place them in a baking-pan2 lay the rolled meat on the bed of vegetables2 pour in enough stock or water to cover the pan one inch deep2 add a bouquet made of parsley1 one bay leaf and three cloves2 cover with another pan1 and let cook slowly for four hours1 basting frequently4 ,it can be done in a pot just as well1 and should be covered as tight as possible2 when cooked1 strain off the vegetables2 thicken the gravy with one tablespoon of flour browned in fat and serve it with the meat4 ,long1 slow cooking is required to make the meat tender4 ,if cooked too fast it will not be good4 ,,marrowbones ,have the bones cut into pieces two or three inches long2 scrape and wash them very clean2 spread a little thick dough on each end to keep the marrow in2 then tie each bone in a piece of cloth and boil them for one hour4 ,remove the cloth and paste1 and place each bone on a square of toast2 sprinkle with red pepper and serve very hot4 ,or the marrow-bone can be boiled without being cut1 the marrow then removed with a spoon and placed on squares of hot toast4 ,serve for luncheon4 ,,roast ,,beef1 ,no4 #a ,take prime rib roast4 ,cut up a small onion1 a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf4 ,sprinkle these over the bottom of the dripping-pan and place your roast on this bed4 ,the oven should be very hot when the roast is first put in1 but when the roast is browned sufficiently to retain its juices1 moderate the heat and roast more slowly until the meat is done4 ,do not season until the roast is browned1 and then add salt and pepper4 ,enough juice and fat will drop from the roast to give the necessary broth for basting4 ,baste frequently and turn occasionally1 being very careful1 however1 not to stick a fork into the roast4 ,,roast ,,beef1 ,no4 #b ,season meat with salt and paprika4 ,dredge with flour4 ,place on rack in dripping-pan with two or three tablespoons fat1 in hot oven1 to brown quickly4 ,reduce heat and baste every ten minutes with the fat that has fried out4 ,when meat is about half done1 turn it over1 dredge with flour1 finish browning4 ,if necessary1 add a small quantity of water4 ,allow fifteen to twenty minutes for each pound of meat4 ,three pounds is the smallest roast practicable4 ,,roast ,,beef 7,,russian ,,style7 ,place a piece of cross-rib or shoulder weighing three pounds in roasting-pan1 slice some onions over it1 season with salt and pepper1 add some water and let it cook well4 ,then peel a few potatoes and put them under the meat4 ,when the meat becomes brown1 turn it and cook until it browns on the other side4 ,,wiener ,,braten--,,vienna ,,roast ,take a shoulder1 have the bone taken out and then pound the meat well with a mallet4 ,lay it in vinegar for twenty-four hours4 ,heat some fat or goose oil in a deep pan or kettle which has a cover that fits air tight and lay the meat in the hot fat and sprinkle the upper side with salt1 pepper and ginger4 ,put an onion in with the meat2 stick about half a dozen cloves in the onion and add one bay leaf4 ,now turn the meat over and sprinkle the other side with salt1 pepper and ginger4 ,cut up one or two tomatoes and pour some soup stock over all1 and a dash of white wine4 ,cover closely and stew very slowly for three or four hours1 turning the meat now and then2 in doing so do not pierce with the fork1 as this will allow the juice to escape4 ,do not add any water4 ,make enough potato pancakes to serve one or two to each person with ,wiener ,braten4 ,,to ,,broil ,,steak ,,by ,,gas ,wipe steak with a damp cloth4 ,trim off the surplus fat4 ,when the oven has been heated for from five to seven minutes1 lay steak on a rack1 greased1 as near the flame as possible1 the position of the rack depending on the thickness of the steak4 ,let the steak sear on each side1 thereby retaining the juice4 ,then lower the rack somewhat1 and allow the steak to broil to the degree required4 ,just before taking from the oven1 salt and pepper and spread with melted chicken fat4 ,you can get just as good results in preparing chops and fish in the broiling oven4 ,,broiled ,,beefsteak ,heat the gridiron1 put in the steak1 turn the gridiron over the hot coals at intervals of two minutes and then repeatedly at intervals of one minute4 ,sprinkle with salt and pepper1 and serve on a hot platter4 ,chops are done in the same way1 but the gridiron is turned twice at intervals of two minutes and six times at intervals of one minute4 ,,fried ,,steak ,,with ,,onions ,season the steak with salt and pepper1 and dredge with flour4 ,if tough1 chop on both sides with a sharp knife4 ,lay in a pan of hot fat1 when brown on one side1 turn and brown on the other4 ,while the steak is frying1 heat some fat in another fryer and drop in four of five white onions that have been cut up4 ,fry crisp but not black4 ,remove the steak to a hot platter1 stir one tablespoon of flour in the fryer until smooth1 add one-half cup of boiling water4 ,lay the crisp onions over the steak1 then over all pour the brown gravy4 ,,fried ,,beefsteak ,take third cut of chuck or the tenderloin4 ,have the spider very hot1 use just enough fat to grease the spider4 ,lay in the steak1 turning very often to keep in the juice1 season with salt and pepper4 ,serve on a hot platter4 ,,brunswick ,,stew ,cook one pound of brisket of beef and three pounds of young chicken with one pint of soup stock or water1 one pint of ,lima beans1 four ears of cut corn 7cut from cob71 three potatoes diced1 two tomatoes quartered2 one small onion1 one teaspoon of paprika and one teaspoon of salt4 ,let all these simmer until tender1 and before serving remove the meat and any visible chicken bones4 ,this stew may be made of breast of veal omitting the chicken and brisket4 ,,breast ,,flank 7,,short ,,ribs7 ,,and ,,yellow ,,turnips ,get the small ribs and put on with plenty of water1 an onion1 pepper and salt4 ,after boiling about one and one-half hours add a large yellow turnip cut in small pieces2 one-half hour before serving add six potatoes cut in small pieces4 ,water must be added as necessary4 ,a little sugar will improve flavor1 and as it simmers the turnip will soften and give the whole dish the appearance of a stew4 ,,meat ,,olives ,have a flank steak cut in three inch squares4 ,spread each piece with the following dressing3 one cup of bread crumbs1 two tablespoons of minced parsley2 one chopped onion1 a dash of red pepper and one teaspoon of salt4 ,moisten with one-fourth cup of melted fat4 ,roll up and tie in shape4 ,cover with water and simmer until meat is tender4 ,take the olives from the sauce and brown in the oven4 ,thicken the sauce with one-fourth cup of flour moistened with water to form a thin paste4 ,,short ,,rib ,,of ,,beef1 ,,spanish ,get the small ribs of beef and put on with water enough to cover1 seasoning with salt1 pepper1 an onion and a tiny clove of garlic4 ,let it cook about two hours1 then add a can of tomatoes and season highly either with red peppers or paprika4 ,cook at least three hours4 ,,braised ,,oxtails ,two oxtails1 jointed and washed2 six onions sliced and browned in pot with oxtails4 ,when nicely browned add water enough to cover and stew slowly one hour2 then add two carrots1 if small2 one green pepper1 sprig of parsley1 one-half cup of tomatoes and six small potatoes1 and cook until tender4 ,thicken with browned flour4 ,cook separately eight lengths of macaroni2 place cooked macaroni on dish and pour ragout over it and serve hot4 ,to brown flour take one-half cup of flour1 put in pan over moderate heat and stir until nicely browned4 ,,hungarian ,,goulash ,have two pounds of beef cut into one inch squares4 ,dredge in flour and fry until brown4 ,cover with water and simmer for two hours2 the last half-hour add one tablespoon of salt and one-eighth of a teaspoon of pepper4 ,make a sauce by cooking one cup of tomatoes and one stalk of celery cut in small pieces1 a bay leaf and two whole cloves1 for twenty-five minutes2 rub through a sieve1 add to stock in which meat was cooked4 ,thicken with four tablespoons of flour moistened with two tablespoons of water4 ,serve meat with cooked diced potatoes1 carrots1 and green and red peppers cut in strips4 ,,russian ,,goulash ,to one pound beef1 free from fat and cut up as pan stew1 add one chopped green pepper1 one large onion1 two blades of garlic 7cut fine71 pepper and salt1 with just enough water to cover4 ,let this simmer until meat is very tender4 ,add a little water as needed4 ,put in medium sized can of tomatoes an hour or so before using and have ready two cups of cooked spaghetti or macaroni and put this into the meat until thoroughly heated4 ,this must not be too wet2 let water cook away just before adding the tomatoes4 ,,beef ,,loaf ,to two pounds of chopped beef take three egg yolks1 three tablespoons of parsley1 three tablespoons of melted chicken-fat1 four heaping tablespoons of soft bread crumbs1 one-half teaspoon of kitchen bouquet1 two teaspoons of lemon juice1 grated peel of one lemon1 one teaspoon of salt1 one-half teaspoon of onion-juice and one teaspoon of pepper4 ,mix and bake twenty-five minutes in a quick oven with one-fourth cup of melted chicken-fat1 and one-half cup of boiling water4 ,baste often4 ,,hamburger ,,steak ,take one pound of raw beef1 cut off fat and stringy pieces1 chop extremely fine1 season with salt and pepper1 grate in part of an onion or fry with onions4 ,make into round cakes a little less than one-half inch thick4 ,heat pan blue hot1 grease lightly2 add cakes1 count sixty1 then turn them and cook on the other side until brown4 ,when well browned they are done if liked rare4 ,cook ten minutes if liked well done4 ,,bitki 7,,russian ,,hamburger ,,steak7 ,take two cups of clear beef chopped1 and two cups of bread crumbs that have been soaked in a little water1 leaving them quite moist1 mix thoroughly with the beef1 season with pepper and salt and shape into individual cakes4 ,fry as directed for ,hamburger ,steak4 ,,chopped ,,meat ,,with ,,raisins 7,,roumanian7 ,take a pound of chopped meat1 add grated onion1 an egg1 matzoth flour1 white pepper1 mix and form into small balls1 put in pot with one-half cup of water1 fat1 sugar1 a quarter cup of large black raisins1 a few slices of lemon and let stew one-half hour1 then thicken gravy with tablespoon of flour browned in a tablespoon of fat and serve4 ,,carnatzlich 7,,roumanian7 ,one pound of tenderloin1 chopped1 add an egg1 a little paprika1 black pepper1 salt and four cloves of garlic 7which have been scraped1 and let stand in a little salt for ten minutes1 and then mashed so it looks like dough74 ,form this meat mixture into short sausage-like rolls2 boil one-half hour and serve at once4 ,serve this dish with ,slaitta4 7,see ,vegetables47 ,,baked ,,hash ,mix together one cup of chopped meat1 one cup of cold mashed potatoes1 one-half an onion1 minced1 one well-beaten egg and one-half cup of soup stock4 ,season rather highly with salt1 if unsalted meat is used1 paprika and celery salt1 turn into greased baking dish and bake for twenty minutes in a well-heated oven4 ,the same mixture may be fried1 but will not taste as good4 ,,soup ,,meat ,the meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot4 ,heat a tablespoon of fat or drippings of roast beef in a spider1 cut up a few slices of onion in it1 also half a clove of garlic1 add a tablespoon of flour1 stirring all the time2 then add soup stock or rich gravy1 and the soup meat1 which has been seasoned with salt1 pepper and ginger4 ,you must sprinkle the spices on both sides of the meat1 and add one-half teaspoon of caraway seed to the sauce1 and if too thick add more soup stock and a little boiling water4 ,cover closely and let it simmer about fifteen minutes4 ,,left-,,over ,,meat ,there are many ways to utilize left-over meat4 ,indeed1 not one particle of meat should ever be wasted4 ,cold roasts of beef1 lamb1 mutton or any cold joint roasted or boiled may be made into soups1 stews1 minces or used for sandwiches1 or just served cold with vegetables or salads4 ,,spaghetti ,,and ,,meat ,break spaghetti in small pieces and boil until tender4 ,put left-over meat through chopper and mix with the spaghetti1 salt1 pepper1 and a little onion juice4 ,grease a baking dish and put in the meat and spaghetti1 sprinkle on top with bread crumbs and bake in a moderate oven4 ,,meat ,,pie ,cut any left-over beef1 lamb or veal in small pieces1 removing all excess of fat2 parboil one green pepper 7seeds removed7 cut in strips1 two cups of potatoes and one-half cup of carrots cut in dice1 and one onion chopped fine4 ,add to the meat4 ,thicken with one-fourth cup of flour moistened in cold water4 ,put in a baking dish4 ,the crust is made as follows3 ,one cup of flour1 one heaping teaspoon of drippings1 pinch of salt1 one-fourth teaspoon of baking powder1 one teaspoon of sugar and cold water to mix1 about one-third cup4 ,roll out to fit baking dish1 cut holes for steam to escape1 after covering the contents of the dish4 ,bake in a quick hot oven one-half hour4 ,,pickled ,,meat--,,home-,,made ,,corned ,,beef ,take four quarts of water1 adding enough salt to float an egg1 boil this salted water1 when cool take four or five pounds brisket of beef1 seasoned with whole and ground peppers1 one large clove of garlic1 pierced in different parts of the beef1 one tablespoon of sugar1 one bay leaf and one teaspoon of saltpetre4 ,put meat into deep stone pot1 pour the boiled water over it and store in a cool place for ten days or two weeks4 ,,boiled ,,corned ,,beef ,put corned beef into cold water2 using enough to cover it well2 let it come slowly to the boiling-point2 then place where it will simmer only2 allow thirty minutes or more to each pound4 ,it is improved by adding a few soup vegetables the last hour of cooking4 ,if the piece can be used a second time1 trim it to good shape2 place it again in the water in which it was boiled2 let it get heated through2 then set aside to cool in the water1 and under pressure1 a plate or deep dish holding a flat-iron being set on top of the meat4 ,the water need not rise above the meat sufficiently to wet the iron4 ,when cooled under pressure the meat is more firm and cuts better into slices4 ,cabbage is usually served with hot corned beef1 but should not be boiled with it4 ,,enchiladas ,make a dough of cornmeal and wheat flour and water4 ,roll it out in thin1 round cakes2 cook quickly in a pan that has not been greased1 then roll in a cloth to keep soft and warm4 ,grind one cup of sausage1 add one-half grated onion1 one tablespoon of ,worcestershire sauce1 and fill the warm cakes with this mixture4 ,roll them when filled1 and pour over them a sauce made of two tablespoons of drippings into which two tablespoons of flour have been smoothed4 ,add one cup of soup stock1 one cup of strained tomatoes1 two tablespoons of vinegar1 one tablespoon of ,spanish pepper sauce4 ,,vienna ,,sausage ,wash and put on in boiling water4 ,boil ten minutes1 fill a deep dish with hot water1 put sausages in1 cover1 and serve in hot water4 ,to be eaten with grated horseradish or ,french mustard4 ,,smoked ,,beef ,soak overnight in cold water2 next morning place it in cold water1 and simmer till quite tender1 reckoning one-half hour to the pound4 ,,roast ,,veal ,the shoulder and breast of veal are best for roasting4 ,always buy veal that is fat and white4 ,prepare for the oven in the following manner3 ,wash and then dry2 rub it well with salt1 a very little ground ginger1 and dredge it well with flour4 ,lay in roasting-pan and put slices of onion on top with a few tablespoons of goose-fat or drippings4 ,cover tightly and roast1 allowing twenty minutes to the pound and baste frequently4 ,veal must be well done4 ,when cold it slices up as nicely as turkey4 ,,breast ,,of ,,veal--,,roasted ,roast as directed above4 ,have the butcher cut a pocket to receive the stuffing4 ,prepare bread stuffing and sew up the pocket4 ,sprinkle a little caraway seed on top of the roast4 ,a tablespoon of lemon juice adds to the flavor4 ,baste often4 ,,stewed ,,veal ,prepare as above1 but do not have the meat cut in small pieces4 ,if desired one-half teaspoon of caraway seed may be used instead of the parsley4 ,mashed potatoes and green peas or stewed tomatoes are usually served with veal4 ,any of the flour or potato dumplings are excellent served with stewed or fricasseed veal4 ,,fricasseed ,,veal ,,with ,,cauliflower ,use the breast or shoulder for this purpose1 the former being preferable1 and cut it up into pieces1 not too small4 ,sprinkle each piece slightly with fine salt and ginger4 ,heat a tablespoon of goose-oil or poultry drippings in a stew-pan1 and lay the veal in it4 ,cut up an onion and one or two tomatoes 7a tablespoon of canned tomatoes will do71 and add to this a little water1 and stew two hours1 closely covered4 ,when done mix a teaspoon of flour and a little water and add to the veal4 ,chop up a few sprigs of parsley1 add it and boil up once and serve4 ,place the cauliflower around the platter in which you serve the veal4 ,boil the cauliflower in salt and water1 closely covered4 ,,stuffed ,,shoulder ,,of ,,veal ,have the blade removed1 and fill the space with a stuffing made of bread crumbs1 thyme1 lemon juice1 salt1 pepper to taste and one egg1 also chopped mushrooms if desired4 ,sew up the opening1 press and tie it into good shape and roast4 ,the stuffing may be made of minced meat1 cut from the veal1 and highly seasoned4 ,,veal ,,loaf ,take two pounds of chopped veal1 four tablespoons of bread crumbs1 two beaten eggs1 season with salt1 pepper1 ginger1 nutmeg and a little water4 ,add a tablespoon of chicken-fat2 grease the pan1 mix ingredients thoroughly1 form into a loaf1 spread or lay piece of chicken-fat on top4 ,bake in oblong tin until done1 basting frequently4 ,,shoulder ,,or ,,neck ,,of ,,veal--,,hungarian ,,style ,brown four onions light brown in a tablespoon of fat1 add one teaspoon mixed paprika1 and the meat cut in pieces2 leave the pan uncovered for a few moments1 cover2 add one sweet green pepper1 cut up1 and let cook2 add a little water whenever the gravy boils down2 when the meat is tender serve with dumplings4 ,,calf',s ,,hearts ,remove veins and arteries from the hearts4 ,stuff with a highly seasoned bread dressing and sew4 ,dredge in flour1 brown in hot fat1 cover with hot water1 and place on the back of the stove or in a hot oven4 ,cook slowly for two or three hours4 ,thicken the liquor with flour and serve with the hearts4 ,,irish ,,stew ,cut one and one-half pounds of lamb into small pieces4 ,dredge each piece of meat in flour4 ,brown in the frying-pan4 ,put in kettle1 cover with water and cook slowly one hour or until tender4 ,add one quart of potatoes cut in small dice1 one-half a cup of carrots and three onions1 after cooking thirty minutes4 ,season with salt1 pepper1 and thicken with two tablespoons of flour moistened in enough cold water to form a smooth paste4 ,serve with dumplings4 7,see ,dumplings1 in ,garnishes and ,dumplings for ,soups47 ,,lamb ,,and ,,macaroni ,dilute one can of concentrated tomato sauce with one quart of water2 mince two medium-sized onions very fine and fry slowly in olive oil or drippings until they are a golden brown1 and add to tomatoes4 ,fry one and one-half pounds of lean neck of lamb in a little drippings until the meat is nicely browned all over and add to the tomatoes1 season with one clove of garlic1 two bay leaves1 two teaspoons of sugar1 pepper and salt1 and let it simmer for about one and one-half hours1 or until the meat is tender and the sauce has become the consistency of thick cream4 ,have ready some boiled macaroni1 put in with the meat and stir well4 ,serve hot4 ,short ribs of beef may be cooked in the same manner4 ,,lamb ,,stew--,,tocane ,brown slices of leek or young onions in one tablespoon of drippings1 add neck or breast of lamb1 cut in small pieces2 season with white pepper1 salt and parsley2 cook until tender1 just before serving season with dill4 ,,curried ,,mutton ,have three pounds of mutton cut in one inch squares4 ,wipe1 put in kettle and cover with cold water4 ,cook for five minutes1 drain and again cover with boiling water4 ,add one cup of chopped onion1 one teaspoon of peppercorns1 and one-half of a red pepper1 cut in small strips4 ,place on back of stove and allow it to simmer until tender4 ,strain liquor and thicken with flour4 ,add two tablespoons of drippings1 one tablespoon of minced parsley1 one teaspoon of curry powder1 and one-half teaspoon of salt4 ,serve with molded rice4 ,,gewetsh 7,,servian7 ,brown one large onion in a tablespoon of fat1 add one teaspoon of paprika and two pounds of neck or shoulder of lamb1 cook one hour2 have ready one pound of rice that has been boiled for twenty minutes4 ,take a twelve inch pudding dish1 grease1 place a layer of sliced tomatoes on bottom of pan1 then half the rice1 half the meat1 two sliced green peppers1 sprinkle a little salt and pour part of gravy over this2 place another layer of tomatoes1 rice1 meat1 with two sliced peppers and tomatoes on top1 salt1 and pour remainder of gravy1 put lumps of fat here and there2 bake in hot oven three-quarters of an hour4 ,use plenty of gravy and fat for this dish or else it will be too dry4 ,six large tomatoes are required4 ,,roast ,,mutton ,,with ,,potatoes ,take a shoulder of mutton--must be young and tender--wash the meat well and dry with a clean towel4 ,rub well with salt1 ginger and a speck of pepper1 and dredge well with flour4 ,lay it in a covered roasting-pan4 ,put a few pieces of whole mace and a few slices of onion on top2 pour a cup of water into the pan4 ,cover it up tight and set in a hot oven to roast1 basting frequently4 ,allow twenty minutes to the pound for roasting mutton2 it should be well done4 ,add more water if necessary 7always add hot water so as not to stop the process of boiling71 skim the gravy well and serve with currant or cranberry jelly4 ,pare potatoes of uniform size and wash and salt them about three-quarters of an hour before dinner4 ,lay the potatoes in pan around the roast and sprinkle them with salt and return to the oven to roast4 ,let them brown nicely4 ,,breast ,,of ,,mutton ,,stewed ,,with ,,carrots ,salt the mutton on both sides1 adding a little ground ginger2 put on to boil in cold water1 cover up tightly and stew slowly4 ,in the meantime pare and cut up the carrots1 add these and cover up again4 ,pare and cut up about half a dozen potatoes into dice shape and add them three-quarters of an hour before dinner4 ,cover up again1 and when done1 make a sauce as follows3 ,skim off about two tablespoons of fat from the mutton stew1 put this in a spider and heat4 ,brown a tablespoon of flour in the fat1 add a heaping tablespoon of brown sugar1 some cinnamon and pour the gravy of the stew into the spider1 letting it boil up once1 and then pour all over the carrots and ,stew until ready to serve4 ,white turnips may be used instead of carrots4 ,,mutton ,,or ,,lamb ,,chops ,trim off some of the fat and heat in the spider4 ,season the chops with salt and pepper1 or salt and ginger4 ,have the spider very hot with very little fat in it4 ,to be nice and tender they must be sautd quickly to a nice brown4 ,or the chops may be broiled over the hot coals or in gas broiler1 eight or ten minutes is all the time required2 serve at once4 ,,shoulder ,,of ,,mutton ,,stuffed ,have the butcher carefully remove the blade from the shoulder and fill the space with a bread stuffing2 ,see ,bread ,dressing for ,fowl4 ,sew up the opening1 roast in the oven with a very little water in the pan1 and baste frequently4 ,serve with the gravy from the pan after the grease has been carefully removed4 99,,poultry99 ,,to ,,dress ,,and ,,clean ,,poultry ,singe by holding the fowl over a flame from gas1 alcohol or burning paper4 ,pick off pin feathers4 ,cut off the nails1 then cut off the head1 turn back the skin and cut the neck off quite close2 take out windpipe and crop1 cutting off close to the body4 ,cut through the skin around the leg one inch below the leg joint2 take out the tendons and break the leg at the joint2 in old birds each tendon must be removed separately by using a skewer4 ,make an incision just below the breast bone large enough to insert your hand1 take out the fat and loosen the entrails with your forefinger4 ,when everything is removed1 cut off the wings close to the body1 also the neck1 feet and head4 ,separate the gall from the liver4 ,in doing this be very careful not to break the gall1 which has a very thin skin4 ,scrape all the fat off carefully that adheres to the entrails and lay it in a separate dish of water overnight4 ,cut open the gizzard1 clean and pull off the skin1 or inner lining4 ,make ,kosher as directed in ,rules for ,kashering4 ,if you make use of the head1 which you may in soup1 cut off the top of the bill1 split open the head1 lengthwise1 take out the brains1 eyes and tongue4 ,clean the gizzard and feet by laying them in scalding water for a few moments1 this will loosen the skin1 which can then be easily removed4 ,remove the oil bag from the upper side of tail4 ,after making ,kosher and cleaning poultry1 season all fowls for several hours before cooking4 ,salt1 pepper1 and ginger are the proper seasoning4 ,some like a tiny bit of garlic rubbed inside and outside1 especially for goose or duck4 ,dress and clean goose1 duck1 squab1 and turkey as directed for chicken4 ,,to ,,truss ,a ,,chicken ,press the thighs and wings close against the body2 fasten securely with skewers and tie with string4 ,draw the skin of the neck to the back and fasten it4 ,,roast ,,chicken ,stuff and truss a chicken1 season with pepper and salt and dredge with flour4 ,put in a roasting-pan with two or three tablespoons of chicken-fat if the chicken is not especially fat4 ,when heated add hot water and baste frequently4 ,the oven should be hot and the time necessary for a large chicken will be about an hour and a half4 ,when done1 remove the chicken1 pour off the grease and make a brown sauce in the pan4 ,,chicken ,,casserole ,bake chicken in covered casserole until nearly tender1 then add three potatoes cut in dice2 boil small pieces of carrots1 green peas1 and small white onions--each to be boiled separately4 ,just before serving1 thicken gravy with a teaspoon of flour mixed with a half cup of soup stock or water4 ,season to taste and place vegetables around the dish4 ,,boiled ,,chicken1 ,,baked ,make chicken soup with an old hen4 ,remove chicken from soup just as soon as tender4 ,place in roasting-pan with three tablespoons of chicken-fat1 one onion sliced1 one clove of garlic1 one-half teaspoon each of salt and paprika4 ,sprinkle with soft bread crumbs4 ,baste frequently and when sufficiently browned1 cut in pieces for serving4 ,place on platter with the strained gravy pour over the chicken and serve4 ,,broiled ,,spring ,,chicken ,take young spring chickens of one to one and one-half pounds in weight1 and split down the back1 break the joints and remove the breast bone4 ,sprinkle with salt and pepper and rub well with chicken-fat4 ,place in broiler and broil twenty minutes over a clear fire1 or under the flame in broiling oven of gas stove1 being careful to turn broiler that all parts may be equally browned4 ,the flesh side must be exposed to the fire the greater part of the time as the skin side will brown quickly4 ,remove to hot platter4 ,or chicken may be placed in dripping pan1 skin side down1 seasoned with salt and pepper and spread with chicken-fat1 and bake fifteen minutes in a hot oven and then broiled to finish4 ,serve with giblet sauce4 ,,fried ,,spring ,,chicken ,cut it up as for fricassee and see that every piece is wiped dry4 ,have ready heated in a spider some goose-fat or other poultry drippings4 ,season each piece of chicken with salt and ground ginger1 or pepper4 ,roll each piece of chicken in sifted cracker or bread crumbs 7which you have previously seasoned with salt74 ,fry in the spider1 turning often1 and browning evenly4 ,you may cut up some parsley and add while frying4 ,if the chicken is quite large1 it is better to steam it before frying4 ,,giblets ,heart1 liver and gizzard constitute the giblets1 and to these the neck is usually added4 ,wash them2 put them in cold water and cook until tender4 ,this will take several hours4 ,serve with the chicken2 or mash the liver1 mince the heart and gizzard and add them to the brown sauce4 ,save the stock in which they are cooked for making the sauce4 ,,chicken ,,fricassee ,take a chicken1 cut off the wings1 legs and neck4 ,separate the breast from the chicken1 leaving it whole4 ,cut the back into two pieces4 ,prepare a mixture of salt1 ginger and a little pepper in a saucer and dust each piece of chicken with this mixture4 ,when you are ready to cook the chicken1 take all the particles of fat you have removed from it and lay in the bottom of the kettle1 also a small onion1 cut up1 some parsley root and celery4 ,lay the chicken upon this1 breast first1 then the leg and so on4 ,cover up tight and let it stew slowly on the back of the stove 7or over a low gas flame71 adding hot water when necessary4 ,just before serving chop up some parsley1 fine1 and rub a teaspoon of flour in a little cold water1 and add4 ,let it boil up once4 ,shake the kettle back and forth to prevent becoming lumpy4 ,the parsley root and celery may be omitted if so desired4 ,duck can be prepared in this manner4 ,,chicken ,,with ,,rice ,joint a chicken2 season with salt and ground ginger and boil with water enough to cover4 ,allow one-half pound of rice to one chicken4 ,boil this after chicken is tender4 ,serve together on a large platter4 ,,chicken 7,,turkish ,,style7 ,brown a chicken1 cover with water and season1 cook until tender4 ,when chicken is tender2 slash the skin of chestnuts1 put them in oven and roast1 then skin them1 put in chicken and let come to a boil and serve with the chicken4 ,,amastich ,cook one pound of rice in a quart of stock for half an hour1 stirring frequently4 ,then add a chicken stuffed and trussed as for roasting2 cover closely and cook thoroughly4 ,after removing the chicken1 pass the liquor through a strainer1 add the juice of a lemon and the beaten yolk of an egg1 and pour over the bird4 ,,chicken ,,with ,,spaghetti ,,en ,,casserole ,prepare and truss a young chicken1 as if for roasting4 ,put it in a casserole2 and pour over it two tablespoons of olive oil1 a cup of white wine1 a cup of bouillon1 salt and cayenne to taste1 one spoon of dried mushrooms soaked in one cup of water and chopped fine1 and one-half can of mushrooms4 ,cover tightly and simmer in the oven for about an hour1 turning the chicken occasionally2 add a dozen olives and a tablespoon of chicken-fat1 smoothed with one tablespoon of flour1 and bring to a boil4 ,remove the chicken and add about a pint of boiled spaghetti to the sauce4 ,place the chicken on a platter1 surround with the spaghetti1 and serve4 ,,stuffed ,,chicken 7,,turkish ,,style7 ,steam chicken and when it is almost tender stuff it with the following3 ,take one-fourth pound of almonds1 chopped2 season with parsley1 pepper and salt to taste1 add one tablespoon of bread crumbs and bind this with one well-beaten egg4 ,put chicken in roasting-pan and roast until done4 ,,smothered ,,chicken ,two tender chickens cut in half1 split down the back2 place the pieces in a colander to drain well1 after having been well salted2 season with pepper2 grease well the bottom of a baking-pan2 add one stalk finely chopped celery1 onion2 lay the chicken on breast1 side up2 sprinkle lightly with flour1 fat2 two cups of hot water4 ,have the oven very hot when putting chickens in4 ,as soon as browned evenly1 cover with a pan1 fitting closely4 ,reduce the heat of the oven2 allow to cook slowly an hour or so longer1 until tender4 ,place on a hot platter2 set in oven until sauce is made1 as follows3 put the pan on top of stove in which chickens were smothered2 add level tablespoon of flour1 thinned in cold water2 add minced parsley2 let this all cook two or three minutes1 then add large cup of strong stock1 to the chickens4 ,broil one can mushrooms1 and pour these over chicken when ready to serve4 ,,chicken ,,curry ,cut chickens in pieces for serving2 dredge in flour and saut in hot fat4 ,cut one onion in thin pieces1 add one tablespoon of curry powder1 three-fourths of a tablespoon of salt and one tablespoon of wine vinegar4 ,add to chicken1 cover with boiling water2 simmer until chicken is tender4 ,thicken sauce and serve with steamed rice4 ,,chicken ,,paprika ,,with ,,rice ,cut a three and one-half pound fat chicken in pieces to serve1 salt it and let stand several hours4 ,heat one-fourth cup of fat in an iron kettle1 add one medium-sized onion1 minced2 fry golden brown and set aside4 ,fry the chicken in the fat and when nicely browned1 add paprika to taste and boiling water to cover1 and let simmer one hour4 ,soak one cup of rice in cold water1 drain1 add the fried onion and one teaspoon of salt and gradually three cups of chicken broth1 more if necessary4 ,when nearly done add the chicken and finish cooking in a slow oven1 one-half hour4 ,,chili ,,con ,,carne ,cut two broilers in pieces for serving4 ,season with salt1 pepper1 and dredge in flour2 brown in hot fat4 ,parboil six large red peppers until soft1 rub through a wire sieve4 ,chop two small onions fine1 three cloves of garlic and one-fourth cup of capers4 ,combine1 add to chicken1 cover with water and cook until chicken is tender4 ,thicken the sauce with fat and flour melted together4 ,,pilaf 7,,russian ,,style7 ,follow recipe below but substitute cooked lamb for the chicken1 and add chicken livers fried and cut in small pieces4 ,,pilaf 7,,turkish ,,style7 ,soak one cup of rice in cold water for one hour4 ,pour off the water1 and put the rice with two cups of soup stock and one-quarter of a white onion on to boil4 ,stew until the rice absorbs all the stock4 ,stew one-half can of tomatoes thoroughly and season with olive oil or chicken-fat1 salt and pepper4 ,mix it with the rice4 ,saut in chicken-fat to a light color1 a jointed chicken slightly parboiled1 or slices of cold cooked chicken or turkey4 ,make a depression in the rice and tomato1 put in the chicken and two tablespoons of olive oil or chicken-fat1 and stew all together for twenty minutes4 ,serve on a platter in a smooth mound1 the red rice surrounding the fowl4 ,,spanish ,,pie ,take one pint of cold chicken1 duck or any poultry4 ,cut it into flakes and place it in a pudding dish which has been lined with a thin crust4 ,on the layer of meat place a layer of sweet red peppers 7seeds removed71 cut in slices2 next1 a layer of thinly sliced sausage1 and so on until the dish is full4 ,over this pour a glass of claret into which have been rubbed two tablespoons of flour4 ,cover with a thin crust of pastry1 and bake4 ,,chicken ,,la ,,italienne ,cut the remains of cold chicken 7or turkey7 into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive oil2 one teaspoon of tarragon vinegar or lemon juice1 a few drops of onion juice1 salt and pepper4 ,at the end of half an hour sprinkle with finely chopped parsley1 dip them in fritter batter1 and fry in boiling fat4 ,drain on a brown paper1 and serve with or without tomato or brown sauce4 ,in some parts of ,italy this dish is made of several kinds of cold meats1 poultry1 brains1 etc4 7the greater the variety the better71 served on the same platter1 and in ,spain all kinds of cold vegetables are fried in batter and served together4 ,,roast ,,goose ,all goose meat tastes better if it is well rubbed with salt1 ginger and a little garlic a day previous to using4 ,stuff goose with bread dressing1 or chestnut dressing1 a dressing of apples is also very good4 7,see ,stuffings for ,meat and ,poultry47 ,sew up the goose1 then line a sheet-iron roasting-pan with a few slices of onion and celery and place the goose upon these1 cover closely1 roast three hours or more1 according to weight4 ,if the goose browns too quickly1 cover with greased paper or lower the heat of the oven4 ,baste every fifteen minutes4 ,,geschundene ,,gans ,take a very fat goose for this purpose4 ,after cleaning and singeing1 cut off neck1 wings and feet4 ,lay the goose on a table1 back up1 take a sharp knife1 make a cut from the neck down to the tai4 ,begin again at the top near the neck1 take off the skin1 holding it in your left hand1 your knife in your right hand1 after all the skin is removed1 place it in cold water2 separate the breast from back and cut off joints4 ,have ready in a plate a mixture of salt1 ginger and a little garlic or onion1 cut up fine4 ,rub the joints and small pieces with this1 and make a small incision in each leg and four in the breast4 ,put in each incision a small piece of garlic or onion1 and rub also with a prepared mixture of salt and ginger4 ,put away in stone jar overnight or until you wish to use4 ,,gaenseklein ,rub wings1 neck1 gizzard1 heart and back of goose with salt1 ginger1 pepper and garlic and set on the fire in a stew-pan with cold water4 ,cover tightly and stew slowly but steadily for four hours4 ,when done skim off all the fat4 ,now put a spider over the fire1 put into it about two or three tablespoons of the fat that you have just skimmed off and then add the fat to the meat again4 ,cut up fine a very small piece of garlic and add a heaping teaspoon of flour 7brown74 ,add the hot gravy and pour all over the goose4 ,cover up tightly and set on back of stove till you wish to serve4 ,you may cook the whole goose in this way after it is cut up4 ,,stuffed ,,goose ,,neck 7,,russian ,,style7 ,remove skin from neck of goose1 duck or chicken in one piece4 ,wash and clean well and stuff with same mixture as for ,kischtke4 ,sew at both ends and roast in hot oven until well browned4 ,,stuffed ,,goose ,,neck ,remove the fat skin from the neck of a fat goose1 being careful not to put any holes in it4 ,clean carefully and sew up the smaller end and stuff through larger end with the following3 ,grind fine some pieces of raw goose meat 7taken from the breast or legs71 grind also some soft or linda fat a thin piece of garlic1 a small piece of onion1 when fine add one egg and a little soaked bread1 season with salt1 pepper1 and ginger4 ,when neck is stuffed1 sew up larger end1 lay it in a pudding-pan1 pour a little cold water over it1 set in stove and baste from time to time4 ,let brown until crisp4 ,eat hot4 ,,goose ,,cracklings 7,,grieben7 ,cut the thick fat of a fat goose in pieces as big as the palm of your hand1 roll together and run a toothpick through each one to fasten4 ,put a large preserve kettle on top of hot stove1 lay in the cracklings1 sprinkle a tiny bit of salt over them and pour in a cup or two of cold water2 cover closely and let cook not too fast1 until water is cooked out4 ,then add the soft or linda fat1 keep top off and let all brown nicely4 ,about one to two hours is required to cook them4 ,if you do not wish the scraps of ,greben brittle1 take them out of the fat before they are browned4 ,place strainer over your fat crock1 to catch the clear fat and let greben drain4 ,if greben are too greasy place in baking-pan in oven a few minutes to try out a little more4 ,serve at lunch with rye bread4 ,,roast ,,goose ,,breasts ,the best way to roast a goose breast is to remove the skin from the neck and sew it over the breast and fasten it with a few stitches under the breast1 making an incision with a pointed knife in the breast and joints of the goose1 so as to be able to insert a little garlic 7or onion7 in each incision1 also a little salt and ginger4 ,keep closely covered all the time1 so as not to get too brown4 ,they cut up nicely cold for sandwiches4 ,,goose ,,meat1 ,,preserved ,,in ,,fat ,if too fat to roast1 render the fat of goose1 remove and cut the skin into small pieces4 ,the scraps1 when brown1 shriveled and crisp1 are then ,greben1 and are served hot or cold4 ,when fat is nearly done or clear1 add the breast and legs of goose1 previously salted1 and boil in the fat until tender and browned4 ,place meat in crock and pour the clear1 hot fat over it to cover4 ,cool4 ,cover crock with plate and stone and keep in a cool1 dry place4 ,will keep for months4 ,when ready to serve1 take out meat1 heat1 and drain off fat4 ,,smoked ,,goose ,,breast ,dried or smoked goose breast must be prepared in the following manner3 ,take the breast of a fat goose2 leave the skin on2 rub well with salt1 pepper and saltpetre2 pack in a stone jar and let it remain pickled thus four or five days4 ,dry well1 cover with gauze and send away to be smoked4 ,,smoked ,,goose ,remove skin4 ,place legs1 neck and skin of neck of geschundene goose 7fat goose7 to one side4 ,scrape the meat carefully from the bones1 neck1 back1 etc41 of the goose1 remove all tendons and tissues and chop very fine4 ,fill this in the skin of the neck and sew up with coarse thread on both ends4 ,rub the filled neck1 the legs and the breast with plenty of garlic 7sprinkle with three-eighths pound of salt and one tablespoon of sugar and one teaspoon of saltpetre71 and enough water to form a brine4 ,place the neck1 legs and breast in a stone jar1 cover with a cloth and put weights on top4 ,put aside for seven days1 turn once in a while4 ,take out of the brine1 cover with gauze and send to the butcher to smoke4 ,when done1 serve cold1 sliced thin4 ,,stewed ,,goose1 ,,piquante ,cut up1 after being skinned1 and stew1 seasoning with salt1 pepper1 a few cloves and a very little lemon peel4 ,when done heat a little goose fat in a frying-pan1 brown half a tablespoon of flour1 add a little vinegar and the juice of half a lemon4 ,,minced ,,goose 7,,hungarian ,,style7 ,take the entire breast of a goose1 chop up fine in a chopping bowl2 grate in part of an onion1 and season with salt1 pepper and a tiny piece of garlic4 ,add some grated stale bread and work in a few eggs4 ,press this chopped meat back on to the breast bone and roast1 basting very often with goose fat4 ,,duck ,singe off all the small feathers2 cut off neck and wings1 which may be used for soup2 wash thoroughly and rub well with salt1 ginger and a little pepper1 inside and out4 ,now prepare this dressing3 ,take the liver1 gizzard and heart and chop to a powder in chopping bowl4 ,grate in a little nutmeg1 add a piece of celery root and half an onion4 ,put all this into your chopping bowl4 ,soak some stale bread1 squeeze out all the water and fry in a spider of hot fat4 ,toss this soaked bread into the bowl2 add one egg1 salt1 pepper and a speck of ginger and mix all thoroughly4 ,fill the duck with this and sew it up4 ,lay in the roasting-pan with slices of onions1 celery and specks of fat4 ,put some on top of fowl2 roast two hours1 covered up tight and baste often4 ,stick a fork into the skin from time to time so that the fat will try out4 ,,roast ,,duck ,draw the duck2 stuff1 truss and roast the same as chicken4 ,serve with giblet sauce and currant jelly4 ,if small1 the duck should be cooked in an hour4 ,,duck ,,la ,,mode ,,in ,,jelly ,one duckling of about five pounds1 one calf's foot1 eight to ten small onions1 as many young carrots1 one bunch of parsley4 ,cook the foot slowly in one quart of water1 one teaspoon of salt and a small bay leaf4 ,put aside when the liquor has been reduced to one-half4 ,in the meanwhile fry the duck and when well browned wipe off the grease1 put in another pan1 add the calf's foot with its broth1 one glass of dry white wine1 a tablespoon of brandy1 the carrots1 parsley and the onions--the latter slightly browned in drippings--pepper and salt to taste and cook slowly under a covered lid for one hour4 ,cool off for about an hour1 take off the grease1 bone and skin the duckling and cut the meat into small pieces2 arrange nicely with the vegetables in individual earthenware dishes1 cover with the stock and put on the ice to harden4 ,,squabs1 ,,or ,,nest ,,pigeons ,pick1 singe1 draw1 clean and season them well inside and out1 with salt mixed with a little ginger and pepper1 and then stuff them with well-seasoned bread dressing4 ,pack them closely in a deep stew-pan and cover with flakes of goose fat1 minced parsley and a little chopped onion4 ,cover with a lid that fits close and stew gently1 adding water when necessary4 ,do not let them get too brown4 ,they should be a light yellow4 ,,broiled ,,squabs ,squabs are a great delicacy1 especially in the convalescent's menu1 being peculiarly savory and nourishing4 ,clean the squabs2 lay them in salt water for about ten minutes and then rub dry with a clean towel4 ,split them down the back and broil over a clear coal fire4 ,season with salt and pepper2 lay them on a heated platter1 grease them liberally with goose fat and cover with a deep platter4 ,toast a piece of bread for each pigeon1 removing the crust4 ,dip the toast in boiling water for an instant4 ,in serving lay a squab upon a piece of toasted bread4 ,,pigeon ,,pie ,prepare as many pigeons as you wish to bake in your pie4 ,salt and pepper1 then melt some fat in a stew-pan1 and cut up an onion in it4 ,when hot1 place in the pigeons and stew until tender4 ,in the meantime line a deep pie plate with a rich paste4 ,cut up the pigeons1 lay them in1 with hard-boiled eggs chopped up and minced parsley4 ,season with salt and pepper4 ,put flakes of chicken fat rolled in flour here and there1 pour over the gravy the pigeons were stewed in1 cover with a crust4 ,bake slowly until done4 ,,squab ,,en ,,casserole ,take fowl and brown in a skillet the desired color1 then add to this enough water 7or soup stock preferred71 put it in casserole and add vegetables2 add first those that require longest cooking4 ,use mushrooms1 carrots1 small potatoes and peas4 ,if you like flavor of sherry wine1 add small wine glass2 if not1 it is just as good4 ,season well and cook in hot oven not too long1 as you want fowl and vegetables to be whole4 ,you may add soup stock if it is too dry after being in oven4 ,,roast ,,turkey ,singe and clean the turkey the same as chicken4 ,fill with plain bread stuffing or chestnut stuffing4 ,tie down the legs and rub entire surface with salt and let stand overnight4 ,next morning place in large drippings or roasting-pan on rack and spread breast1 legs and wings with one-third cup of fat creamed and mixed with one-fourth cup of flour4 ,dredge bottom of pan with flour4 ,place in a hot oven and when the flour on the turkey begins to brown1 reduce the heat and add two cups of boiling water or the stock in which the giblets are cooking1 and baste with one-fourth cup of fat and three-fourths cup of boiling water4 ,when this is all used1 baste with the fat in the pan4 ,baste every fifteen minutes until tender2 do not prick with a fork1 press with the fingers2 if the breast meat and leg are soft to the touch the turkey is done4 ,if the oven is too hot1 cover the pan2 turn the turkey often1 that it may brown nicely4 ,remove strings and skewers and serve on hot platter4 ,serve with giblet sauce and cranberry sauce4 ,if the turkey is very large it will require three hours or more1 a small one will require only an hour and a half4 ,,stuffed ,,turkey ,,neck 7,,turkish ,,style7 ,take neck of turkey1 stuff with following3 ,one-quarter pound of almonds or walnuts chopped fine and seasoned with chopped parsley1 pepper and salt1 put two hard-boiled eggs in the centre of this dressing2 stuff neck1 sew up the ends and when roasted slice across so as to have a portion of the hard-boiled egg on each slice2 place on platter and surround with sprigs of parsley4 99,,stuffings ,,for ,,meat ,,and ,,poultry99 ,,to ,,stuff ,,poultry ,use enough stuffing to fill the bird but do not pack it tightly or the stuffing will be soggy4 ,close the small openings with a skewer2 sew the larger one with linen thread and a long needle4 ,remove skewers and strings before serving4 ,,crumb ,,dressing ,take one tablespoon of chicken fat1 mix in two cups of bread crumbs1 pinch of salt and pepper1 a few drops of onion juice1 one tablespoon of chopped parsley1 and lastly one well-beaten egg4 ,mix all on stove in skillet1 remove from fire and stuff fowl4 ,,bread ,,dressing ,,for ,,fowl ,in a fryer on the stove heat two tablespoons of drippings or fat1 drop in one-half onion cut fine1 brown lightly and add one-quarter loaf of stale baker's bread 7which has previously been soaked in cold water and then thoroughly squeezed out74 ,cook until it leaves the sides of the fryer1 stirring occasionally4 ,if too dry add a little soup stock4 ,remove from the fire1 put in a bowl1 season with salt1 pepper1 ginger1 and finely chopped parsley1 add a small lump of fat1 break in one whole egg1 mix well and fill the fowl with it4 ,,meat ,,dressing ,,for ,,poultry ,if you cannot buy sausage meat at your butcher's have him chop some for you1 adding a little fat4 ,also mix in some veal with the beef while chopping4 ,season with salt1 pepper1 nutmeg or thyme4 ,grate in a piece of celery root and a piece of garlic about the size of a bean1 add a small onion1 a minced tomato1 a quarter of a loaf of stale bread2 also grated1 and mix up the whole with one egg4 ,if you prefer1 you may soak the bread1 press out every drop of water and dry in a heated spider with fat4 ,,potato ,,stuffing ,add two cups of hot1 mashed ,irish or sweet potatoes to bread stuffing4 ,mix well and stuff in goose1 stuffed veal or lamb breast1 or in beef casings1 cleaned and dressed4 ,,chestnut ,,stuffing ,shell and blanch two cups of chestnuts4 ,cook in boiling salted water until tender4 ,drain and force through a colander or a potato ricer4 ,add one-fourth cup of melted chicken fat1 one-fourth teaspoon of pepper1 three-fourths of a teaspoon of salt1 one cup of grated bread crumbs1 and enough soup stock to moisten4 ,,raisin ,,stuffing ,take three cups of stale bread crumbs2 add one-half a cup of melted chicken fat1 one cup of seeded raisins cut in small pieces1 one teaspoon of salt and one-fourth teaspoon of white pepper4 ,mix thoroughly4 99,,vegetables99 ,all vegetables should be thoroughly cleansed just before being put on to cook4 ,green vegetables2 such as cabbage1 cauliflower and ,brussels sprouts1 should be soaked heads down in salted cold water1 to which a few spoons of vinegar may be added4 ,to secure the best results all vegetables except beans1 that is the dried beans1 should be put in boiling water and the water must be made to boil again as soon as possible after the vegetables have been added and must be kept boiling until the cooking is finished4 ,in cooking vegetables1 conserve their juices4 ,the average housewife pours down the sink drainpipe the juices from all the vegetables which she cooks2 she little realizes that she thus drains away the health of her family4 ,cook vegetables with just sufficient water to prevent them from burning1 and serve their juices with them2 else save the vegetable waters and1 by the addition of milk and butter convert them into soups for the family use4 ,such soups1 derived from one or several vegetables1 alone or mixed together1 make palatable and healthful additions to the family bill-of-fare4 ,,asparagus ,cut off the woody part1 scrape the lower part of the stalks4 ,wash well and tie in bunches4 ,put into a deep stew-pan1 with the cut end resting on the bottom of the stew-pan4 ,pour in boiling water to come up to the tender heads1 but not to cover them4 ,add one teaspoon of salt for each quart of water4 ,place where the water will boil4 ,cook until tender1 having the cover partially off the stew-pan4 ,this will be from fifteen to thirty minutes1 depending upon the freshness and tenderness of the vegetable4 ,have some slices of well-toasted bread on a platter4 ,butter them slightly4 ,arrange the cooked asparagus on the toast1 season with butter and a little salt and serve at once4 ,save the water in which the asparagus was boiled to use in making vegetable soup4 ,,canned ,,asparagus ,open one end of the can1 as indicated on wrapper1 so tips will be at opening4 ,pour off the liquid and allow cold water to run over gently and to rinse4 ,drain and pour boiling water over them in the can and set in a hot oven to heat thoroughly4 ,when ready to serve1 drain and arrange carefully on hot platter and serve same as fresh asparagus1 hot on toast or cold with salad dressing1 or with ,sauce ,hollandaise1 poured over4 ,,artichokes 7,,french ,,or ,,globe7 ,french artichokes have a large scaly head1 like the cone of a pine tree4 ,the flower buds are used before they open4 ,the edible portion consists of the thickened portion at the base of the scales and the receptacle to which the leaf-like scales are attached4 ,when the artichoke is very young and tender the edible parts may be eaten raw as a salad4 ,when it becomes hard1 as it does very quickly1 it must be cooked4 ,when boiled it may be eaten as a salad or with a sauce4 ,the scales are pulled with the fingers from the cooked head1 the base of each leaf dipped in a sauce and then eaten4 ,the bottoms 7receptacles71 which many consider the most delicate part of the artichoke1 may be cut up and served as a salad1 or they may be stewed and served with a sauce4 ,to prepare the artichoke remove all the hard outer leaves4 ,cut off the stem close to the leaves4 ,cut off the top of the bud4 ,drop the artichokes into boiling water and cook until tender1 which will take from thirty to fifty minutes1 then take up and remove the choke4 ,serve a dish of ,french salad dressing with the artichokes1 which may be eaten either hot or cold4 ,melted butter also makes a delicious sauce for the artichokes if they are eaten hot4 ,,jerusalem ,,artichoke ,this vegetable is in season in the fall and spring1 and may be cooked like kohl-rabi and served in a white cream or sauce4 ,the artichoke may also be cooked in milk4 ,when this is done1 cut the washed and peeled artichoke into cubes1 put in a stew-pan1 and cover with milk 7a generous pint to a quart of cubes74 ,add one small onion and cook twenty minutes4 ,beat together one tablespoon of butter and one level tablespoon of flour1 and stir this into the boiling milk4 ,then season with one teaspoon of salt and one-fourth teaspoon of pepper1 and continue the cooking one-half hour longer4 ,the cooking should be done in a double boiler4 ,the artichoke also makes a very good soup4 ,,french ,,artichokes ,,with ,,tomato ,,sauce ,pick off from the solid green globes the outer tough petals4 ,scoop out with a sharp-pointed knife the fuzzy centres1 leaving the soft base1 which is the luscious morsel4 ,cut each artichoke in halves1 wash1 drain and fry brown on each side in olive oil ,make tomato sauce and cook thirty minutes in that mixture4 ,then serve4 ,,beet ,,greens ,beets are usually thickly sowed1 and as the young plants begin to grow they must be thinned out4 ,these plants make delicious greens1 and even the tops of the ordinary market beets are good if properly prepared4 ,examine the leaves carefully to be sure that there are no insects on them2 wash thoroughly in several waters1 and put over the fire in a large kettle of boiling water4 ,add one teaspoon of salt for every two quarts of greens2 boil rapidly about thirty minutes or until tender2 drain off the water2 chop well and season with butter and salt4 ,,boiled ,,beets ,carefully wash any earth off the beets1 but every care is needed to avoid breaking the skin1 roots or crown2 if this is done much of their color will be lost1 and they will be a dull pink4 ,lay them in plenty of boiling water1 with a little vinegar2 boil them steadily1 keeping them well covered with water for about one and one-half to two hours for small beets and two to three and one-half hours for large ones4 ,if they are to be served hot1 cut off the roots and crown and rub off the skin directly1 but if to be served cold1 leave them until they have become cold and then cut into thin slices and sprinkle with salt and pepper and pour some vinegar over them4 ,if to be eaten hot1 cut them into thin slices1 arrange them on a hot vegetable dish and pour over white sauce or melted butter1 or hand these separately4 ,,baked ,,beets ,boil large beetroot about two hours1 being careful not to pierce it4 ,when cold mash very smooth1 add a little drippings1 pepper1 salt and stock4 ,place in a greased pan and bake one hour4 ,,sour ,,buttered ,,beets ,wash as many beets as required and cook in bailing water until tender4 ,drain and turn into cold water for peeling4 ,remove the skins1 slice and sprinkle with as much salt as desired4 ,melt one-half cup of butter in a large frying-pan and add two tablespoons of strained lemon juice4 ,stir the butter and lemon juice until blended1 keeping the fire low4 ,now turn the beets into this sauce1 cover the pan and shake and toss until the sauce has been well distributed4 ,serve hot at once4 ,,celeriac ,this vegetable is also known as knot celery and turnip-rooted celery4 ,the roots1 which are about the size of a white turnip1 and not the stalks are eaten4 ,they are more often used as a vegetable than as a salad4 ,pare the celeriac1 cut in thin1 narrow slices1 and put into cold water4 ,drain from this water and drop into boiling water and boil thirty minutes4 ,drain and rinse with cold water4 ,the celeriac is now ready to be prepared and served the same as celery4 ,,pur,e ,,of ,,celeriac ,boil as directed above and press through a sieve4 ,to one quart take two tablespoons of butter blended with two tablespoons flour and cooked until smooth and frothy1 add the strained celeriac and cook five minutes1 stirring frequently4 ,add one teaspoon of salt and a half cup of cream1 cook five minutes longer and serve hot on toast or fried bread4 ,,cauliflower ,trim off the outside leaves and cut the stalk even with the flower4 ,let it stand upside down in cold salted water for twenty minutes4 ,put it into a generous quantity of rapidly boiling salted water and cook it uncovered about twenty minutes or until tender1 but not so soft as to fall to pieces4 ,remove any scum from the water before lifting out the cauliflower4 ,if not perfectly white1 rub a little white sauce over it4 ,serve with it a white1 a ,bechamel1 or a ,hollandaise sauce2 or it may be served as a garnish to chicken1 sweetbreads1 etc41 the little bunches being broken off and mixed with the sauce4 ,,spanish ,,cauliflower ,finely chop one medium-size onion and a small bunch of parsley4 ,melt one tablespoon butter in a pan and fry the onion until it is brown4 ,season with celery salt4 ,blend in one tablespoon flour1 add one cup boiling water and let simmer for half an hour4 ,carefully clean the cauliflower and boil for one-half hour4 ,drain the onion sauce1 add three tablespoons tomato catsup1 drain the cauliflower1 turn into a baking-pan1 pour over the sauce1 place in a moderate oven for five minutes and serve hot4 ,,cauliflower ,,with ,,brown ,,crumbs ,drain and place the hot cauliflower in serving dish1 and pour over it two tablespoons fine bread crumbs browned in one tablespoon of hot butter or fat4 ,serve hot4 ,asparagus may be served in this style4 ,,cauliflower ,,or ,,asparagus 7,,hungarian7 ,cook in salt water until tender4 ,spread with bread crumbs and butter4 ,pour some sour cream over the vegetable and bake until the crumbs are a golden brown4 ,,scalloped ,,cauliflower ,boil and drain off the water1 grease a baking-dish1 line with a layer of cauliflower1 add a layer of toasted bread crumbs1 another of cauliflower and so on alternately1 letting the top layer be of bread crumbs4 ,over all pour one cup of boiling milk1 dot the top with butter and bake in a moderate oven for twenty minutes4 ,,cauliflower 7,,roumanian7 ,brown a minced onion1 add cauliflower cut in pieces with a small quantity of water2 stew1 add salt1 white pepper1 a little sour salt and red tomatoes2 when half done add one-fourth cup of rice4 ,cook until rice is done4 ,the onion may be browned either in butter1 fat or olive oil1 as desired4 ,,creamed ,,celery ,remove the leaves from the stalks of celery2 scrape off all rusted or dark spots2 cut into small pieces and drop in cold water4 ,having boiling water ready2 put the celery into it1 adding one-half teaspoon of salt for every quart of water4 ,boil until tender1 leaving the cover partly off2 drain and rinse in cold water4 ,make a cream sauce2 drop the celery into it2 heat thoroughly and serve4 ,,lettuce ,if lettuce has grown until rather too old for salad1 it may be cooked1 and makes a fairly palatable dish4 ,,boiled ,,lettuce ,wash four or five heads of lettuce1 carefully removing thick1 bitter stalks and retaining all sound leaves4 ,cook in plenty of boiling salted water for ten or fifteen minutes1 then blanch in cold water for a minute or two4 ,drain1 chop lightly1 and heat in stew-pan with some butter1 and salt and pepper to taste4 ,if preferred1 the chopped lettuce may be heated with a pint of white sauce seasoned with salt1 pepper1 and grated nutmeg4 ,after simmering for a few minutes in the sauce1 draw to a cooler part of the range and stir in the well-beaten yolks of two eggs4 ,,green ,,lima ,,beans ,cover the shelled beans with boiling water2 bring to a boil quickly2 then let them simmer slowly till tender4 ,drain and add salt1 pepper and butter or hot cream or cream sauce4 ,,carrots ,scrape the carrots lightly2 cut them into large dice or slices and drop them into salted boiling water1 allowing one teaspoon of salt to one quart of water4 ,boil until tender2 drain and serve with butter and pepper or with cream sauce4 ,,lemon ,,carrots ,old carrots may be used for this dish1 and are really better than the new ones4 ,pare and cut into dice1 and simmer in salted water until tender1 but not pulpy4 ,drain1 return to the fire1 and for one pint of carrots add one teaspoon of minced parsley1 a grating of loaf sugar1 one-half teaspoon of paprika1 one tablespoon of butter and the juice of half a lemon4 ,heat through1 shaking the dish now and then1 so that each piece of the vegetable will be well coated with the mixture or dressing4 ,,simmered ,,carrots ,wash1 scrape and slice one quart carrots roundwise4 ,put them in a saucepan with one tablespoon of butter or drippings1 three tablespoons of sugar and one teaspoon salt4 ,cover closely and let simmer on a slow fire until tender4 ,,flemish ,,carrots ,scrape1 slice and cook one quart of carrots in one quart of boiling water to which has been added one teaspoon of salt1 until tender2 drain4 ,heat two tablespoons fat1 add one small onion1 brown lightly1 add the carrots1 season with one teaspoon of sugar1 one-quarter teaspoon of salt1 one-eighth teaspoon of white pepper and shake well over the fire for ten minutes1 add one and one-half cups of soup stock1 cover and simmer for one-half hour1 then add one teaspoon chopped parsley and serve hot4 ,,carrots ,,with ,,brisket ,,of ,,beef ,salt and pepper two pounds of fat brisket of beef and let stand several hours4 ,wash and scrape two bunches of carrots and cut in small cubes4 ,place in kettle with meat1 cover with boiling2 water and cook several hours or until the meat and carrots are tender1 and the water is half boiled away4 ,heat two tablespoons of fat in a spider1 let brown slightly1 add two tablespoons of flour and gradually one cup of carrot and meat liquid4 ,place in kettle with meat and carrots and boil until carrots become browned4 ,,compote ,,of ,,carrots 7,,russian ,,style7 ,make a syrup of one cup of sugar and one cup of water by boiling ten minutes4 ,to this syrup add two cups of carrots diced1 which have previously been browned in two tablespoons hot fat or butter4 ,cook all together until carrots are tender4 ,brown in oven and serve4 ,,corn ,,on ,,the ,,cob ,free the corn from husks and silk2 have a kettle of water boiling hard2 drop the corn into it and cook ten minutes 7or longer if the corn is not young74 ,if a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed4 ,in no case1 however1 should the corn be left too long in the water1 as overcooking spoils the delicate flavor4 ,,corn ,,off ,,the ,,cob ,corn is frequently cut from the cob after it is cooked and served in milk or butter2 but by this method much of the flavor and juke of the corn itself is wasted2 ,it is better to cut the corn from the cob before cooking4 ,with a sharp knife cut off the grains1 not cutting closely enough to remove any of the woody portion of the skins4 ,then with a knife press out all the pulp and milk remaining in the cob2 add this to the corn2 season well with salt1 pepper and butter2 add a little more milk if the corn is dry2 cook1 preferably in the oven1 for about ten minutes1 stirring occasionally4 ,if the oven is not hot1 cook over the fire4 ,,succotash ,mix equal parts of corn1 cut from the ear1 and any kind of beans2 boil them separately2 then stir them lightly together1 and season with butter1 salt1 and pepper and add a little cream if convenient4 ,,canned ,,corn ,to one can of corn take one tablespoon of butter1 one-half cup milk2 sprinkle one tablespoon of flour over these2 stir and cook about five minutes1 until thoroughly hot4 ,season to taste and serve hot4 ,,dandelions ,wash one peck of dandelions2 remove roots4 ,cook one hour in two quarts of boiling salted water4 ,drain1 chop fine2 season with salt1 pepper and butter4 ,serve with vinegar4 ,,stuffed ,,cucumbers ,cut four cucumbers in half lengthwise2 remove the seeds with a spoon1 lay the cucumbers in vinegar overnight2 then wipe dry and fill with a mixture made from one cup pecans or ,brazil nuts chopped1 six tablespoons of mashed potatoes1 one well-beaten egg1 one teaspoon of salt1 two tablespoons of chopped parsley1 one saltspoon of white pepper1 dash of nutmeg and two tablespoons of melted butter4 ,bake in a buttered dish until tender4 ,serve hot with one cup of white sauce1 dash of powdered cloves1 one well-beaten egg1 salt and pepper to taste4 ,,fried ,,cucumbers ,daintily prepared fried cucumbers are immeasurably superior to fried egg plant and are especially nice with boiled chicken4 ,peel and slice the cucumbers lengthwise in about the same thickness observed with egg plant4 ,lay these slices in salt and water for about an hour1 then dip in beaten egg and cracker dust1 and ,french fry in boiling fat1 taking care to carefully drain in a colander before serving4 ,,cold ,,slaw ,take a firm1 white head of cabbage2 cut it in halves2 take out the heart and cut as fine as possible on slaw-cutter4 ,cut up one onion at the same time and a sour apple4 ,now sprinkle with salt and white pepper and a liberal quantity of white sugar4 ,mix this lightly with two forks4 ,heat one tablespoon of goose oil or butter1 and mix it thoroughly in with the cabbage4 ,heat some white wine vinegar in a spider2 let it come to a boil and pour over the slaw1 boiling4 ,keep covered for a short time4 ,serve cold4 ,,boiled ,,sauerkraut ,take brisket of beef weighing about two or three pounds4 ,set it on to boil in two quarts of water1 a little salt and the usual soup greens4 ,when the meat is tender take it out1 salt it well and put on to boil again in a porcelain-lined kettle1 having previously removed all the bones4 ,add about a cup of the soup stock and as much sauerkraut as you desire4 ,boil about one hour2 tie one tablespoon of caraway seed in a bag and boil in with the kraut4 ,thicken with two raw potatoes1 grated1 and add one tablespoon of brown sugar just before serving4 ,if not sour enough add a dash of vinegar4 ,this gives you meat1 vegetables and soup4 ,mashed potatoes1 kartoffelkloesse or any kind of flour dumpling is a nice accompaniment4 ,sauerkraut is just as good warmed over as fresh1 which may be done two or three times in succession without injury to its flavor4 ,,to ,,boil ,,cabbage ,cut a small head of cabbage into four parts1 cutting down through the stock4 ,soak for half an hour in a pan of cold water to which has been added one tablespoon of salt2 this is to draw out any insects that may be hidden in the leaves4 ,take from the water and cut into slices4 ,have a large stew-pan half full of boiling water2 put in the cabbage1 pushing it under the water with a spoon4 ,add one tablespoon of salt and cook from twenty-five to forty-five minutes1 depending upon the age of the cabbage4 ,turn into a colander and drain for about two minutes4 ,put in a chopping bowl and mince4 ,season with butter1 pepper1 and more salt if it requires it4 ,allow one tablespoon of butter to a generous pint of the cooked vegetable4 ,cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress4 ,have the kitchen windows open at the top while the cabbage is boiling1 and there will be little if any odor of cabbage in the house4 ,,fried ,,cabbage ,cut one medium head of cabbage fine1 soak ten minutes in salt water4 ,drain1 heat three tablespoons of fat 7from top of soup stock preferred71 add cabbage1 one sour apple peeled and cut up1 caraway seed to taste1 salt1 paprika and one-half onion minced4 ,cover very closely and cook slowly for one hour4 ,,creamed ,,new ,,cabbage ,to one pint of boiled and minced new cabbage add one-half pint of hot milk1 one tablespoon of butter1 one teaspoon of flour1 one-half teaspoon each of salt and pepper1 one teaspoon finely minced parsley and a generous dash of sweet paprika4 ,the butter and flour should be creamed together before stirring in4 ,let simmer for about ten minutes1 stirring occasionally to keep from burning4 ,serve hot on toasted bread4 ,,hot ,,slaw ,cut the cabbage into thin shreds as for cold slaw4 7,use a plane if convenient74 ,boil it until tender in salted fast-boiling water4 ,drain it thoroughly1 and pour over it a hot sauce made of one tablespoon of butter1 one-half teaspoon of salt1 dash of pepper and of cayenne1 and one-half to one cup of vinegar1 according to its strength4 ,cover the saucepan and let it stand on the side of the range for five minutes1 so that the cabbage and sauce will become well incorporated4 ,,carrots ,,boiled ,,with ,,cabbage ,pare the carrots and cut them into finger lengths1 in thin strips4 ,put a breast of lamb or mutton on to boil1 having previously salted it well4 ,when boiling1 add the carrots and cover closely4 ,prepare the cabbage as usual and lay in with the mutton and carrots2 boil two hours at least2 when all has boiled tender1 skim off some of the fat and put it into a spider4 ,add to this one tablespoon of flour1 one tablespoon of brown sugar and one-half teaspoon of cinnamon4 ,keep adding gravy from the mutton until well mixed1 and pour all over the mutton and vegetables4 ,serve together on a platter4 ,,stewed ,,cabbage ,clean and drain cabbage1 cut in small pieces and boil until tender4 ,drain and rinse in cold water2 chop fine1 heat one tablespoon of drippings in spider1 one-fourth of an onion cut fine and one tablespoon of flour2 brown all together1 add one-half pint of soup stock1 add cabbage and cook ten minutes longer4 ,salt and pepper to taste4 ,,filled ,,cabbage ,take a large1 solid head of cabbage2 take off the large top leaves1 and scoop out the centre of the cabbage so as to leave the outside leaves intact for refilling4 ,chop your cabbage fine as for slaw2 take a quarter of a loaf of stale bread1 soak it in water and squeeze very dry4 ,heat two tablespoons of drippings in a spider1 add a large-sized onion chopped fine1 do not let the onion get too brown2 then add the bread1 one pound of chopped beef well minced and the chopped cabbage and let it get well heated2 take off stove and add two eggs1 pepper1 salt1 nutmeg1 a little parsley and a little sage1 season very highly4 ,use a little more cabbage than bread the filling4 ,put this all back in the cabbage1 and cover this with the large leaves1 put into small bread-pan and bake for two hours1 put just enough water in to keep the pan from burning2 don't baste4 ,it doesn't harm if the leaves scorch4 ,,kal ,,dolmar ,boil cabbage whole for ten minutes4 ,let it cool and boil the rice4 ,mix chopped meat1 rice1 and salt and pepper4 ,separate the cabbage leaves2 put about three tablespoons of the meat and rice in the leaves1 roll up and tie together with string4 ,then fry in fat until brown4 ,boil for half an hour in a little water4 ,make brown gravy and pour over4 ,,savoy ,,cabbage ,,with ,,rice ,boil cabbage whole for five minutes2 drain1 separate the leaves after it has cooled4 ,mix one cup of boiled rice with three dozen raisins1 pinch of salt1 one teaspoon of cinnamon and two tablespoons of drippings4 ,put two tablespoons of this mixture in three or four leaves1 roll them and tie together with string4 ,place in pan and let cook for an hour until done4 ,this dish is just as good warmed up a second time4 ,there must be sufficient fat and gravy to prevent the cabbage rolls from sticking to the bottom of the pan which must be kept closely covered4 ,,belgian ,,red ,,cabbage ,put two or three sticks of cinnamon1 salt and pepper1 one-half teaspoon cloves1 one onion sliced thin1 one bay leaf1 two cups of water1 three tablespoons of drippings in saucepan1 then add five or six greening apples1 peeled and cut in quarters4 ,lastly1 put in one medium-sized red cabbage1 cut in halves and then sliced very thin4 ,cook three hours and then add two tablespoons each of sugar and vinegar2 cook one minute more4 ,,red ,,cabbage ,cut fine on slaw-cutter1 put cabbage in a colander1 pour boiling water over it and let it stand over another pan for ten minutes2 salt1 mix well1 and cut up a sour apple in the cabbage4 ,heat one tablespoon goose or soup drippings1 brown in this an onion cut fine1 add the cabbage and stew slowly1 keep covered4 ,add a little hot water after it has boiled about five minutes4 ,when tender add a few cloves1 vinegar1 brown sugar and cinnamon to taste1 and serve4 ,white cabbage may be cooked in this way4 ,,red ,,cabbage ,,with ,,chestnuts ,,and ,,prunes ,clean cabbage and cut off outside leaves1 cut on cabbage-cutter--blanch as above4 ,take one tablespoon of butter1 put in kettle and let brown1 add cabbage1 let simmer about ten minutes1 stir and let simmer ten minutes more4 ,add about one cup of water1 one-fourth cup of vinegar1 and one tablespoon of sugar1 salt and pepper to taste4 ,add one-fourth cup of raisins and blanched chestnuts and cook until tender1 adding to cabbage just before serving4 ,take one tablespoon of flour smooth with cold water1 add to cabbage1 let cook a few minutes and serve4 ,,vegetable ,,hash ,hash may be made with one or many vegetables and with or without the addition of meat and fish4 ,potato is the most useful vegetable for hash1 because it combines well with meat or other vegetables4 ,the vegetables must be chopped fine1 well seasoned with salt and pepper1 and parsley1 onion1 chives or green pepper if desired1 and moistened with stock1 milk or water1 using a quarter of a cup to a pint of hash4 ,melt one-half tablespoon of butter or savory drippings in a pan2 put in the hash1 spreading it evenly and dropping small pieces of butter or drippings over the top4 ,cover the pan2 let the hash cook over a moderate fire for half an hour2 fold over like an omelet and serve4 ,if properly cooked there will be a rich brown crust formed on the outside of the hash4 ,,baked ,,eggplant ,parboil eggplant until tender1 but not soft1 in boiling salted water4 ,cut in half crosswise with a sharp knife4 ,scrape out the inside and do not break the skin4 ,heat one tablespoon of butter1 add a minced onion1 brown1 then scraped eggplant1 bread crumbs1 salt and pepper to taste and an egg yolk4 ,mix well together1 refill shells1 place in dripping pan in oven--baste with butter or sprinkle cracker crumbs on top with bits of butter--baste often and brown nicely4 ,,broiled ,,or ,,fried ,,eggplant ,for preparing eggplant1 either to fry or boil1 use small eggplant as they are of more delicate flavor than the large ones4 ,do not cook too rapidly4 ,,broiled ,,eggplant ,slice the eggplant and drain it as for frying2 spread the slices on a dish2 season with salt and pepper2 baste with olive oil2 sprinkle with dried bread crumbs and broil4 ,,eggplant ,,fried ,,in ,,oil 7,,turkish ,,style7 ,arrange in oiled pan in layers3 one layer of sliced eggplant1 one layer of chopped meat seasoned with egg1 chopped parsley1 salt and pepper2 as many layers as desired1 add a little olive oil1 cover with water4 ,bake one-half hour4 ,,eggplant 7,,roumanian7 ,brown onion1 peel eggplant raw1 cut in quarters1 put in when onions are brown with a little water and stew2 add salt1 white pepper1 sour salt1 red tomatoes2 when half done add one-fourth cup of rice1 cook until rice is tender4 ,,fried ,,eggplant ,pare eggplant1 cut in very thin slices4 ,sprinkle with salt1 pile slices on a plate4 ,cover with a weight to draw out juice2 let stand one hour4 ,dredge with flour and fry slowly in a little butter until crisp and brown1 or dip in egg and cracker and fry in deep fat4 ,,green ,,peas ,shell the peas and cover them with water2 bring to a boil2 then push aside until the water will just bubble gently4 ,keep the lid partly off4 ,when the peas are tender add salt and butter2 cook ten minutes longer and serve4 ,if the peas are not the sweet variety1 add one teaspoon of sugar4 ,,sugar ,,peas ,sugar peas may be cooked in the pods like string beans4 ,gather the pods while the seeds are still very small2 string like beans and cut into pieces4 ,cover with boiling water and boil gently for twenty-five or thirty minutes or until tender4 ,pour off most of the water1 saving it for soup2 season the rest with salt and butter and serve4 ,,carrots ,,and ,,peas ,wash1 scrape and cut one pint of carrots in small cubes1 cook until tender1 drain and reserve one-half cup of carrot water4 ,mix carrots well with one pint cooked green peas4 ,sprinkle with two tablespoons of flour1 salt1 pepper and sugar to taste1 add two tablespoons of fat or butter1 one-half cup of milk or soup stock and carrot water1 boil a little longer and serve4 ,,green ,,peas ,,and ,,egg ,,barley 7,,pf,,rvel7 ,make the pfrvel4 ,heat one-quarter cup of butter or other fat1 add the pfrvel and when golden brown1 add one quart of boiling water1 one-half cup of sugar1 one-half teaspoon of salt1 aid one can or one-half peck of green peas strained4 ,set in moderate oven and bake one-half hour or until every kernel stands out separately4 ,serve hot4 ,,green ,,peas ,,and ,,rice ,shell one-half peck of green peas and wash them well2 if canned peas are used pour off liquid and rinse with cold water4 ,heat one-fourth cup of butter or other fat in a spider1 add one cup of rice and let simmer1 stirring constantly until rice is a golden brown2 add one quart of boiling water1 then the drained peas and one-half teaspoon of salt1 and one-half cup of granulated sugar4 ,place in pudding dish1 set in the oven and bake until rice is tender4 7,serve hot47 ,,green ,,peppers ,sweet green peppers1 within the last ten years have gained a place in cookery in this country4 ,their flavor is depended on for soups4 ,they are used in stews4 ,they are used for salad1 and they are used much as a separate vegetable in dozens of different ways4 ,,stuffed ,,peppers ,select six tender1 sweet peppers4 ,soak in water bread crumbs sufficient to make one pint when the water is pressed out2 mix with one-fourth teaspoon basil1 herbs and two teaspoons of salt1 add two tablespoons of butter4 ,cut off the stem end of each pepper2 carefully remove the interior and fill the peppers with the prepared dressing4 ,place in a shallow baking-pan and pour around them white sauce thinned with two cups of water4 ,bake about one hour1 basting frequently with the sauce4 ,,peppers ,,stuffed ,,with ,,meat ,cut a slice from the blossom end of each pepper1 remove seeds and parboil ten minutes4 ,chop one onion fine and cook in fat until straw color2 add one-fourth cup of cold cooked chicken or veal1 and #a_/d cup of mushrooms2 cook two minutes1 add #a_/b cup of water and two tablespoons of bread crumbs4 ,cool1 sprinkle peppers with salt and a pinch of red pepper4 ,fill with stuffing1 cover with crumbs and bake ten minutes4 ,,stuffed ,,peppers 7,,arday-,,influs7 ,take sweet green peppers1 cut off blossom end2 prepare the following3 ,to one pound of chopped meat take one egg1 grate in one onion1 a little salt1 citric acid 7size of bean dissolved in a little water71 mix all together4 ,place this mixture in the peppers1 but do not fill too full4 ,set the entire top of peppers in place4 ,melt one tablespoon of fat in a saucepan1 add sliced tomatoes1 then the stuffed peppers and #a_/b cup of water2 let steam #a_/b or #c_/d of an hour4 ,make sweet sour with a little citric acid and sugar to taste4 ,thicken gravy with #a_/b tablespoon of flour1 browned with #a_/b tablespoon of fat4 ,,green ,,peppers ,,stuffed ,,with ,,vegetables ,brown large white onions1 add #a_/b cup of uncooked rice1 a little salt1 piece of citric acid 7size of a bean dissolved in a little water71 fill peppers1 stew with tomatoes like ,arday-influs4 ,or fill peppers with red cabbage which has been steamed with onions and fat1 and add moistened rice4 ,,peppers ,,stuffed ,,with ,,nuts ,another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper4 ,bake1 basting occasionally with melted butter for twenty minutes4 ,,stewed ,,peppers ,cut the peppers in half and remove the seeds1 stems and pith4 ,then cut them in neat1 small pieces and throw into boiling salted water4 ,boil for half an hour4 ,drain them and then add salt to taste1 one tablespoon of butter and four tablespoons of cream--to four peppers4 ,heat thoroughly and serve4 ,,broiled ,,green ,,peppers ,broil on all sides2 place the broiled peppers in a dish of cold water so that the skin can be easily removed4 ,when the peppers are all peeled put in a bowl or crock1 add ,french dressing1 and cover closely4 ,these peppers will keep all winter4 ,,radishes ,there are many varieties of radishes1 round and long1 black1 white1 and red4 ,the small red radish may be obtained all year4 ,they are served uncooked1 merely for a relish4 ,the large varieties are peeled1 sliced and salted for the table4 ,to serve the small ones for table1 remove tip end of root1 remove the leaves and have only a small piece of stem on radish4 ,they may be made to look like a tulip by cutting into six equal parts from the root end1 down three-quarters of the length of the radish4 ,,broiled ,,mushrooms ,wash the mushrooms2 remove the stems and peel the caps4 ,place them in a broiler and broil for five minutes1 with the cap side down during the first half of broiling4 ,serve on circular pieces of buttered toast1 sprinkling with salt and pepper and putting a small piece of butter on each cap4 ,,creamed ,,mushrooms ,first wash them thoroughly in cold water1 peel them and remove the stems1 then cut them in halves or quarters1 according to their size4 ,melt one tablespoon of butter in a saucepan over the fire then add the mushrooms and let them simmer slowly in the butter for five minutes2 season them well with salt and black pepper1 freshly ground4 ,after seasoning1 add a gill of cream and while it is heating sift one tablespoon of flour in a bowl1 add one-half pint of milk4 ,stir these briskly till flour is all dissolved1 then pour it gradually in the saucepan with the mushrooms and cream1 stirring the whole constantly to keep it from lumping4 ,let it just bubble a moment1 then add another tablespoon of butter and pour the creamed mushrooms over hot buttered toast on a hot platter and serve4 ,cooked like this mushrooms have more nutritive value than beef4 ,,scalloped ,,mushrooms ,saut mushrooms and prepare two cups of white sauce for one pound of mushrooms1 add one teaspoon of onion juice4 ,into a well-greased baking dish place one-quarter of the mushroom1 then one-quarter of the sauce1 and one-quarter of the bread crumbs1 continue in this way until all the sauce is used1 pour one cup of cream over this and sprinkle the remaining crumbs over the top4 ,bake fifteen minutes in a moderate oven1 or until the crumbs are browned4 ,,saut,d ,,mushrooms ,wash1 peel caps and stems of one pound of mushrooms1 drain dry between towels4 ,place in spider with two tablespoons of butter and one-quarter teaspoon of salt4 ,cover and cook twenty minutes1 tossing them4 ,serve on hot slices of toast4 ,,boiled ,,okra ,wash and cut off the ends of young pods1 cover with boiling salted water and cook about twenty minutes1 until tender4 ,drain1 add cream 7a scant cup to a quart of okra71 a tablespoon of butter1 and salt and pepper to taste4 ,another way of stewing is to cook it with tomatoes4 ,to a pint of okra pods1 washed and sliced1 allow a dozen ripe tomatoes1 peeled and sliced1 and one medium-sized onion4 ,stew slowly for an hour1 adding one tablespoon of butter1 a scant teaspoon of salt and pepper to season4 ,no water will be required1 the tomato juice sufficing4 ,in the ,west ,indies lemon juice and cayenne are also added to stewed okra4 ,,boiled ,,onions ,peel the onions and cut off the roots2 drop each into cold water as soon as it is peeled4 ,when all are ready1 drain and put in a saucepan well covered with boiling water1 adding a teaspoon of salt for every quart of water4 ,boil rapidly for ten minutes with the cover partly off2 drain and return to the fire with fresh water4 ,simmer until tender2 add pepper and butter and serve1 or omit the butter and pepper and pour a cream sauce over the onions4 ,,spanish ,,onion ,,rarebit ,boil two large onions until very soft1 drain1 chop1 and return to the saucepan with a small piece of butter4 ,add milk1 salt1 pepper1 a dash of tabasco sauce1 one teaspoon of prepared mustard2 one-half cup of grated cheese4 ,stir until of the consistency of custard4 ,,scalloped ,,onions ,cut boiled onions into quarters2 put them in a baking dish and mix well with cream sauce2 cover with bread crumbs and bits of butter and place in the oven until the crumbs are browned4 ,,stewed ,,squash ,peel squash1 cut in quarters1 put on to boil in cold water1 and cook until tender4 ,drain1 mash fine and smooth1 add one-half cup of milk or cream1 one tablespoon of butter1 pinch of salt and pepper and put back on stove to keep hot4 ,beat well with a spoon to make light and smooth4 ,,parsnips ,first scrape parsnips1 then boil in weak salt water until tender2 drain1 and put in white sauce4 ,oyster plant may be prepared same way4 ,,spinach ,spinach with large leaves is best4 ,it is richest in mineral matter and is less liable to conceal insects that are difficult to dislodge4 ,buy the crisp1 green spinach that has no withered leaves or stalks4 ,that is the freshest and healthiest4 ,cut off the roots and pick it over carefully1 cutting off all the withered leaves and stems1 put the leaves in cold salt water to soak for half an hour4 ,that refreshens them1 and makes any minute insects crawl out and come to the surface4 ,shake the leaves about and turn them over several times1 drop them in a large pan of water2 rinse well2 lift them out separately and drop back into a second pan of water4 ,continue washing in fresh water until there is not a grain of sand to be found in the bottom of the pan4 ,in cooking be careful not to put too much water in the pot4 ,that is the trouble with most spinach4 ,it is drowned in water2 a cup is plenty for one quart of spinach4 ,let the water come to a boil4 ,then lift the spinach out of the pan with the cold water dripping from it and put it into the pot1 into the boiling water4 ,put the lid on the pot4 ,turn the fire a little low and let it cook slowly for fifteen minutes1 stirring every now and then to keep it from sticking to the bottom of the pot4 ,just before taking up the spinach put some salt in it2 then drain off the water and put a big tablespoon of butter and one-quarter teaspoon of pepper in it4 ,take it out of the pot and place it in a long1 flat dish4 ,slice some hard-boiled eggs and place the slices all around the spinach for a kind of border4 ,,spinach ,,with ,,cream ,,sauce ,cook as directed1 drain through colander1 and grind through machine1 make a rich cream sauce4 ,stir spinach in this sauce1 add pepper1 salt1 nutmeg to taste1 and garnish with slices of hard-boiled egg4 ,,spinach--,,fleischig ,boil a quart of spinach about fifteen minutes1 drain thoroughly through a colander and chop extremely fine4 ,heat one tablespoon of drippings in a saucepan1 rub one tablespoon of flour in it1 add salt1 pepper and ginger to taste4 ,add one cup of soup stock to the whole or some beef gravy4 ,put the spinach in the sauce1 let boil for five minutes4 ,garnish with hard-boiled eggs or use only the hard-boiled whites for decoration1 rub the yolks to a powder and mix through the spinach4 ,,savoy ,,cabbage ,cut off the faded outside leaves and hard part of the stalk1 and wash the vegetable well4 ,cook in boiling salted water4 ,drain1 chop very fine and proceed as with spinach in the foregoing recipe4 ,,brussels ,,sprouts ,remove any wilted leaves from the outside of the sprouts1 and let them stand in cold salted water from fifteen to twenty minutes4 ,put the sprouts into salted1 rapidly boiling water and cook1 uncovered1 fifteen or twenty minutes or until tender1 but not until they lose their shape4 ,drain them thoroughly in a colander2 then place them in a saucepan with butter1 pepper and salt1 and toss them until seasoned2 or mix them lightly with just enough white sauce to coat them4 ,,oyster ,,plant--,,salsify ,wash1 scrape and put at once in cold water with a little vinegar to keep from discoloring4 ,cut one-half inch slices and cook in boiling1 salted water until soft4 ,drain and serve in white sauce4 ,or boil in salted1 boiling water until tender and cut in four pieces lengthwise1 dredge with flour and sprinkle with a little salt and fry in hot butter or fat until nicely browned4 ,,scalloped ,,salsify ,boil and slice the salsify as in preceding recipe4 ,butter a baking dish2 fill it by adding alternate layers of salsify and small bits of cheese4 ,season with salt1 pepper and butter4 ,pour over it a sufficient quantity of milk or cream to moisten thoroughly4 ,bake one-half hour4 ,bread crumbs may be added if desired4 ,,plums1 ,,sweet ,,potatoes ,,and ,,meat ,wash one pound of prunes or plums and put on to boil with one pound of brisket of beef or any fat meat2 when the meat is tender add five medium-sized sweet potatoes which have been pared and cut in small pieces4 ,place the meat on top1 add one-half cup of sugar and a piece of sour salt 7citric acid74 ,cover and bake until nicely browned4 ,if gravy should cook away add some warm water4 ,,tsimess ,take equal portions of parboiled spinach and sorrel1 season to taste with ground nutmeg1 pepper and salt1 and add sufficient drippings to make all moist enough4 ,place in a covered dish in a slow oven4 ,this is prepared on ,friday and left in the oven to keep hot until needed for ,shabbas dinner4 ,all green vegetables may be prepared in the same way4 ,,turnips ,do not spoil turnips by overcooking4 ,the flat white summer turnip when sliced will cook in thirty minutes4 ,the winter turnip requires from forty-five to sixty minutes4 ,,boiled ,,turnips ,have the turnips peeled and sliced4 ,drop the slices into a stew-pan with boiling water enough to cover generously4 ,cook until tender1 then drain well4 ,they are now ready to mash or chop4 ,if they are to be served mashed1 put them back in the stew-pan2 mash with a wooden vegetable masher1 as metal is apt to impart an unpleasant taste4 ,season with salt1 butter1 and a little pepper4 ,serve at once4 ,,hashed ,,turnips ,chop the drained turnips into rather large pieces4 ,return to the stew-pan1 and for one and one-half pints of turnips add one teaspoon of salt1 one-fourth teaspoon of pepper1 one tablespoon of butter1 and four tablespoons of water4 ,cook over a very hot fire until the turnips have absorbed all the seasonings4 ,serve at once4 ,or the salt1 pepper1 butter1 and one tablespoon of flour may be added to the hashed turnips2 then the stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips4 ,when the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes4 ,when meat or soup stock is used substitute drippings for the butter in the above recipe4 ,,kohl-,,rabi ,,with ,,breast ,,of ,,lamb ,strip off the young leaves and boil in salt water4 ,then peel the heads thickly1 cut into round1 thin slices1 and lay in cold water for an hour4 ,put on to boil a breast of mutton or lamb1 which has been previously well salted1 and spice with a little ground ginger4 ,when the mutton has boiled one-half hour add the sliced kohl-rabi1 and boil covered4 ,in the meantime1 drain all the water from the leaves1 which you have boiled separately1 and chop them1 but not too fine1 and add them to the mutton4 ,when done thicken with flour1 season with pepper and more salt if needed4 ,you may omit the leaves if you are not fond of them4 ,,kohl-,,rabi ,kohl-rabi is fine flavored and delicate1 if cooked when very young and tender4 ,it should be used when it has a diameter of not more than two or three inches4 ,wash1 peel and cut the ,kohl-rabi root in dice and cook in salt water until tender4 ,cook the greens or tops in another pan of boiling water until tender1 drain and chop very fine in a wooden bowl4 ,heat butter or fat1 add flour1 then the chopped greens1 and one cup of liquor the ,kohl-rabi root was cooked in or one cup of soup stock4 ,add the ,kohl-rabi1 cook altogether1 and serve4 ,use same quantities as for turnips4 ,,kale ,remove all the old or tough leaves2 wash the kale thoroughly and drain4 ,put it into boiling water to which has been added salt in the proportion of one-half tablespoon to two quarts of water4 ,boil rapidly1 uncovered1 until the vegetable is tender2 pour off the water2 chop the kale very fine2 return it to the kettle with one tablespoon of drippings and two of meat stock or water to every pint of the minced vegetable4 ,add more salt if necessary2 cook for ten minutes and serve at once4 ,the entire time for cooking varies from thirty to fifty minutes4 ,the leaves are sweeter and more tender after having been touched by the frost4 ,the same is true of ,savoy cabbage4 ,,swiss ,,chard ,this vegetable is a variety of beet in which the leaf stalk and midrib have been developed instead of the root4 ,it is cultivated like spinach1 and the green1 tender leaves are prepared exactly like this vegetable4 ,the midribs of the full-grown leaves may be cooked like celery4 ,,stewed ,,tomatoes ,pour boiling water over the tomatoes2 remove the skins2 cut into small pieces and place in a saucepan over the fire4 ,boil gently for twenty or thirty minutes and season1 allowing for each quart of tomatoes one generous teaspoon each of salt and sugar and one tablespoon of butter4 ,if in addition to this seasoning a slice of onion has been cooked with the tomatoes from the beginning1 the flavor will be greatly improved4 ,,canned ,,tomatoes1 ,,stewed ,salt1 pepper2 add a lump of butter the size of an egg and add one tablespoon of sugar4 ,thicken with one teaspoon of flour wet with one tablespoon of cold water1 stir into the tomatoes and boil up once4 ,,fried ,,tomatoes ,cut large1 sound tomatoes in halves and flour the insides thickly4 ,season with a little salt and pepper4 ,allow the butter to get very hot before putting in the tomatoes4 ,when brown on one side1 turn1 and when done serve with hot cream or thicken some milk and pour over the tomatoes hot4 ,,fried ,,green ,,tomatoes ,cut into thin slices large green tomatoes1 sprinkle with salt and dip into cornmeal1 fry slowly in a little butter till well browned2 keep the frying-pan covered while they are cooking1 so they will be perfectly tender4 ,these are very delicately flavored1 and much easier to fry than ripe tomatoes4 ,they make an excellent breakfast dish4 ,,tomato ,,pur,e ,scald the tomatoes1 take off the skins carefully and stew with one teaspoon each of butter and sugar2 salt and pepper to taste4 ,this is enough seasoning for a quart of tomatoes4 ,when the tomatoes are very soft strain through a coarse sieve and if necessary thicken with one teaspoon of flour4 ,,scalloped ,,tomatoes ,drain off part of the juice from one quart of tomatoes and season with pepper1 salt1 and onion juice4 ,cover the bottom of a baking dish with rolled crackers1 dot over with dabs of butter1 pepper1 and salt1 then another layer of tomatoes1 then of crumbs1 and so on until a layer of crumbs covers the top4 ,if fresh tomatoes are used bake one hour1 if canned1 #a_/b hour4 ,if the crumbs begin to brown too quickly cover the dish with a tin plate4 ,,stuffed ,,tomatoes ,select tomatoes of uniform size1 cut a slice from the stem end and scoop out a portion of the pulp4 ,have in readiness a dressing made from grated bread crumbs1 parsley1 a slice of minced onion1 a high seasoning of salt and paprika and sufficient melted butter to moisten4 ,fill this into the tomatoes and heap it up in the centers4 ,place a bit of butter on top of each and bake in a quick oven until the vegetables are tender and the tops are delicately browned4 ,,tomatoes ,,with ,,rice ,take six large tomatoes1 pour boiling water over them and skin them4 ,scrape all the inside out with a spoon1 put in saucepan together with two onions1 a tablespoon of butter1 one pint of water2 let this boil for a little while2 strain1 place back on stove1 pour into this one-half pound of rice1 let it cook tender2 add salt1 pepper1 a tablespoon of butter and a little grated cheese4 ,fill the tomatoes with this mixture1 dip them in egg and bread crumbs1 then fry till nice and brown4 ,,tomato ,,custards ,simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes1 four eggs1 one sliced onion1 one bay leaf1 and sprig of parsley4 ,strain and if there be not two cups of liquid1 add water4 ,beat four eggs and add to liquid4 ,pour into greased baking cups1 and stand them in a pan of water and bake until firm--about fifteen minutes4 ,turn out and serve with cream sauce containing green peas4 ,,baked ,,tomato ,,and ,,egg ,,plant ,take a deep earthenware dish1 pour into it a cup of cream2 cut several slices of eggplant very thin1 salt well1 and line the dish with them2 slice two large tomatoes1 place a layer of these on the eggplant1 next a layer of spaghetti 7cooked72 sprinkle with grated cheese1 pieces of butter1 salt1 and pepper2 cover this with layer of tomatoes2 salt well and sprinkle with chopped green pepper1 and a top layer of eggplant1 which also salt and pepper well4 ,cook gently an hour and a half in slow1 hot oven4 ,,creole ,,tomatoes ,take one small onion and half a green pepper1 chop them fine and cook until tender in a tablespoon of butter4 ,cut six tomatoes in half1 sprinkle with a little sugar1 season on both sides with salt1 pepper and a little flour1 and put them into the pan with skin-side down to cook partially1 then turn them once2 they must cook over a slow fire4 ,then sprinkle one tablespoon of chopped parsley over them1 pour in one cup of thick cream and when this has become thoroughly hot1 and has been combined with the other ingredients1 the tomatoes are ready to serve4 ,they have not been disturbed since the first turning and have retained their shape4 ,half a tomato is placed on a slice of toast1 with sufficient gravy to moisten4 ,at the season of the year1 when tomatoes are hard and firm1 they may be peeled before cooking4 ,later they will likely fall to pieces unless the skin is left on4 ,this is one method of cooking tomatoes in which they lose the sharp acid taste1 disagreeable to so many persons4 ,,string ,,beans ,,with ,,tomatoes ,cut off both ends of the beans1 string them carefully and break into pieces about an inch in length and boil in salt water4 ,when tender drain off this brine and add fresh water 7boiling from the kettle74 ,add a piece of butter1 three or four large potatoes cut into squares1 also four large tomatoes1 cut up1 and season with salt and pepper4 ,melt one tablespoon of butter in a spider1 stir into it one tablespoon of flour1 thin with milk1 and add this to the beans4 ,,string ,,beans ,,with ,,lamb ,take a small breast of lamb1 two large onions1 one-quarter peck of beans 7string and cut in long thin pieces72 skin six large tomatoes1 and add two cups of water4 ,cook until the beans are tender1 then add one tablespoon of flour to thicken4 ,,string ,,or ,,wax-,,beans1 ,,sweet ,,and ,,sour ,put the beans into sufficient boiling water to just cover them2 cook for one hour and a half to two hours1 depending upon the tenderness of the beans4 ,meanwhile1 prepare for each quart of beans five sour apples2 peel1 core and cut in pieces4 ,when the beans are done1 add the apples1 the thin peel of one lemon1 the juice of one and one-half lemons1 a small teaspoon of salt1 and two tablespoons of cider vinegar4 ,let the apples cook on top of the beans until they are thoroughly done1 then mix well with a good quarter cup of granulated sugar4 ,this dish will be better by being served the next day warmed up4 ,,sweet ,,sour ,,beans ,if you use canned string beans1 heat some fat in a spider and put in one tablespoon of flour2 brown slightly2 add one tablespoon of brown sugar1 a pinch of salt1 some cinnamon and vinegar to taste2 then add the beans and let them simmer on the back of stove1 but do not let them burn4 ,the juice of pickled peaches or pears is delicious in preparing sweet and sour beans4 ,,string ,,or ,,green ,,snap ,,beans ,cut off the tops and bottoms and string carefully2 break the beans in pieces about an inch long and lay them in cold water1 with a little salt1 for ten or fifteen minutes4 ,heat one tablespoon of drippings in a stew-pan1 in which you have cut up part of an onion and some parsley2 cover this and stew about ten minutes4 ,in the meantime1 drain the beans1 put into the stew-pan and stew until tender2 add one tablespoon of flour and season with salt and pepper 7meat gravy or soup stock will improve them74 ,you may pare about half a dozen potatoes1 cut into dice shape1 and add to the beans4 ,if you prefer1 you may add cream or milk instead of soup stock and use butter4 ,,potatoes ,potatoes are valuable articles of food and care should be taken in cooking them4 ,the most economical method is to cook them in their jackets as there is not nearly as much waste of potato or of the salts that are valuable as food4 ,,potatoes ,,boiled ,,in ,,their ,,jackets ,potatoes should be well brushed and put on to boil in a saucepan of boiling water2 they should continue boiling at the same degree of heat until they are done1 when a fork will easily pierce them4 ,this will take from twenty-five to thirty minutes4 ,drain1 draw the saucepan to a low flame1 place a clean cloth folded over the top of the saucepan and press the lid down over it4 ,this dries the potatoes and makes them a good color4 ,hold the potatoes in a cloth and peel them1 then reheat for one minute and serve4 ,new potatoes1 if well brushed or scraped do not require peeling4 ,,potatoes ,,for ,,twenty ,,people ,to serve twenty people one-half peck of potatoes is required4 ,,boiled ,,potatoes ,peel six or eight potatoes1 and put them on in boiling water to which has been added one teaspoon of salt4 ,boil as above4 ,the saucepan used for cooking potatoes should be used for no other purpose4 ,,baked ,,potatoes1 ,no4 #a ,select fine1 smooth potatoes and boil them about twenty minutes4 ,drain off the water1 remove the skins and pack in a buttered dish4 ,lay a small piece of butter on each potato1 sprinkle with salt and pepper1 and sprinkle fine bread crumbs over all1 with a few tablespoons of cream4 ,bake until a nice light brown4 ,serve in the same dish4 ,garnish with parsley4 ,,baked ,,potatoes1 ,no4 #b ,wash large potatoes and bake in a quick oven until soft1 which will take about three-quarters of an hour4 ,this is the most wholesome way of cooking potatoes4 ,,potato ,,balls ,,with ,,parsley ,pare very thin1 medium potatoes as near a size as possible4 ,have ready a pot of boiling water1 salted1 drop in the potatoes and keep them at a quick boil until tender4 ,serve with a batter made by beating to a cream two tablespoons of butter1 one-half tablespoon of lemon juice and one tablespoon of finely minced parsley2 add salt and a dash of cayenne pepper2 spread over the hot potatoes1 and it will melt into a delicious dressing4 ,this is especially nice to serve with fish4 ,,new ,,potatoes ,brush and scrape off all the skin of six potatoes and boil for half an hour in salted boiling water1 drain1 salt and dry for a few minutes1 and then pour melted butter over them and sprinkle with chopped parsley4 ,,mashed ,,potatoes ,old potatoes may be used4 ,pare as many potatoes as required4 ,boil in salt water1 drain thoroughly when done and mash them in the pot with a potato masher1 working in a large tablespoon of butter and enough milk to make them resemble dough1 do not allow any lumps to form in your dish4 ,garnish with parsley4 ,,scalloped ,,potatoes1 ,no4 #a ,grease a pan with butter4 ,choose the potatoes that are so big or misshapen you wouldn't want to use them for boiling or baking4 ,cut them in thin slices4 ,spread them in the pan in a layer an inch thick4 ,sprinkle with pepper and salt to taste4 ,dot with butter here and there1 perhaps a half teaspoon for each layer4 ,four or six bits of butter should be sprinkled over each layer4 ,repeat the layers of the raw potatoes until the pan is full4 ,cover them with milk4 ,place in the oven and cook for one hour4 ,,scalloped ,,potatoes1 ,no4 #b ,cut two cups of cold potatoes into cubes2 mix well with two cups of cream sauce1 adding more seasoning if necessary2 pour into a baking dish2 cover with one cup of bread crumbs and dot with small pieces of butter and bake for about half an hour4 ,,roast ,,potatoes ,take either sweet or ,irish potatoes1 or both2 pare1 wash1 and salt them1 and lay them around the meat1 and let them roast for about three-quarters of an hour4 ,turn them about once1 so they will be nicely browned4 ,,creamed ,,potatoes ,make a cream sauce1 a little thinner than usual by adding a little extra milk4 ,cut two cups of boiled potatoes into small cubes and mix them thoroughly with the same4 ,cook in a double boiler until the potatoes are thoroughly hot1 add a little chopped parsley if desired1 and serve4 ,,potatoes ,,au ,,gratin ,slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce4 ,bring all to a boil2 remove and add three tablespoons of grated cheese1 salt and pepper to taste4 ,pour all into a baking dish1 sprinkle buttered bread crumbs over the top and set in the oven to brown4 ,,german ,,fried ,,potatoes ,cut up some raw potatoes quite thin1 salt and pepper and drop in boiling fat4 ,cover up at first to soften them4 ,turn frequently to prevent burning and then remove the cover to brown slightly4 ,,saratoga ,,chips ,proceed as above2 but do not cover and do not take as many potatoes at one time4 ,,hashed ,,brown ,,potatoes1 ,,lyonnaise ,finely hash up six cold boiled potatoes and keep on a plate4 ,heat one tablespoon of butter in a frying-pan1 add a finely chopped onion1 and lightly brown for three minutes1 then add the potatoes4 ,season with one-half teaspoon of salt and two saltspoons of white pepper1 evenly sprinkled over1 then nicely brown them for ten minutes1 occasionally tossing them meanwhile4 ,give them a nice omelet form1 brown for eight minutes more1 turn on a hot dish1 sprinkle a little freshly chopped parsley over and serve4 ,these potatoes may be prepared with fat in place of butter4 ,,curried ,,potatoes ,melt two tablespoons of fat in a frying-pan2 add one onion chopped fine and cook until straw color4 ,add two cups of boiled potatoes1 cut in dice1 one-half cup of stock1 and one tablespoon of curry powder4 ,cook until the stock has been absorbed2 then add one-half teaspoon of salt1 a dash of red pepper1 and one teaspoon of lemon juice4 ,,potato ,,cakes ,take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned2 roll into balls1 dusting the hands well with flour first4 ,flatten into cakes and saut in butter1 or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown4 ,,potatoes ,,and ,,corn ,butter well a deep baking dish1 holding a quart or more4 ,in the bottom place a layer of potatoes1 sliced thin1 then a layer of corn1 using one-half the contents of a can4 ,on this sprinkle a little grated onion and season with salt1 pepper and bits of butter4 ,add another layer of potatoes1 then the rest of the corn1 seasoning as before1 and cover the whole with a layer of cracker crumbs4 ,dot well with butter1 pour on milk until it comes to the top1 and bake three-quarters of an hour4 ,use cooked potatoes1 having them cold before slicing4 ,,french ,,fried ,,potatoes ,pare the potatoes and throw them into cold water until needed4 ,dry them with a towel2 cut into small pieces lengthwise of the potato2 drop them into hot fat and remove when lightly browned4 ,it is better to fry only a few at a time1 letting those done stand in a colander in the oven to keep hot4 ,when all are done1 sprinkle with salt and serve at once4 ,for variety2 and for use in garnishing1 cut the potatoes into balls1 using the vegetable cutter which comes for this purpose4 ,,potatoes ,,with ,,caraway ,,seeds ,boil medium-sized potatoes in their jackets until tender1 peel while hot4 ,put two tablespoons of butter or fat in spider1 when hot add potatoes1 brown well all over4 ,drain1 sprinkle with salt and one teaspoon of caraway seeds and serve hot4 ,,potatoes ,,and ,,pears ,heat two tablespoons of fat1 add chopped onion and two tablespoons of flour2 when flour is brown1 add #a-a_/b cups of water1 stir and cook until smooth1 add salt1 brown sugar and a little cinnamon to taste4 ,quarter four medium-sized cooking pears1 but do not peel1 cook them in the brown sauce1 then add six medium1 raw potatoes1 pared1 and cook until tender4 ,,imitation ,,new ,,potatoes ,buy a potato cutter at a first-class hardware store1 and with it cut the potatoes to the size of a hickory nut1 and then fry or steam them4 ,when cooked they look just like new potatoes4 ,they are especially nice to garnish meats4 ,you may also parboil and brown in fat1 or boil and add parsley as you would with new potatoes4 ,the remainder of the raw potatoes may be boiled and mashed or fried into ribbons4 ,,potato ,,ribbon ,pare and lay in cold water 7ice-water is best7 for half an hour4 ,select the largest potatoes1 then cut round and round in one continuous curl-like strip 7there is also an instrument for this purpose1 which costs but a trifle72 handle with care and fry a few at a time for fear of entanglement1 in deep fat4 ,,stewed ,,potatoes ,,with ,,onions ,take small potatoes1 pare and wash them very clean1 use one onion to about ten potatoes1 add goose-oil 7in fact any kind of drippings from roast meat will answer7 and put them in a pot or spider4 ,when hot cut up an onion very fine and add to the boiling fat4 ,then add the potatoes4 ,salt and pepper to taste4 ,pour some water over all1 cover up tight and let them simmer for about #c_/d of an hour4 ,,stewed ,,potatoes1 ,,sour ,put a tablespoon of drippings in a kettle1 and when it is hot cut up an onion fine and fry in the hot fat1 cover closely4 ,put in potatoes1 which have been previously pared1 washed1 quartered and well salted4 ,cover them tight and stew slowly until soft1 stirring them occasionally4 ,then heat in a spider a little drippings4 ,brown in this a spoon of flour and add some soup-stock1 vinegar and chopped parsley4 ,pour this over the potatoes1 boil up once and serve4 ,,stewed ,,potatoes ,pare and quarter1 and put on to boil4 ,when almost done drain off the water1 add one cup of milk1 one tablespoon of butter1 a little chopped parsley and cook a while longer4 ,thicken with a little flour 7wet with cold water or milk71 stir1 and take from the fire4 ,,stuffed ,,potatoes ,take as many potatoes as are needed2 when done1 cut off one end and take out inside2 mash this and mix with it one tablespoon of butter1 a sprig of parsley1 pepper1 salt1 and enough milk to make quite soft4 ,put back in tine potato skins and brown in oven and serve very hot4 ,if so desired the open end of each may be dipped in beaten egg before being put in oven4 ,,bohemian ,,potato ,,puff ,pare1 wash and boil potatoes until soft enough to mash well4 ,drain off nearly all the water1 leaving just a little2 add one teaspoon of salt and return to the stove4 ,it is better to boil the potatoes in salt water and add more salt if necessary after mashing4 ,sift one-half cup of flour into the potatoes after returning to the fire and keep covered closely for about five minutes4 ,then remove from the stove and mash them as hard as you can1 so as not to have any lumps4 ,they must be of the consistency of dough and smooth as velvet4 ,now put about two tablespoons of drippings or goose-fat in a spider1 chop up some onions very fine and heat them until they become a light-brown1 take a tablespoon and dip it in the hot fat and then cut a spoonful of the potato dough with the same spoon and put it in the spider1 and so on until you have used all4 ,be careful to dip your spoon in the hot fat every time you cut a puff4 ,let them brown slightly4 ,,potatoes 7,,hungarian ,,style7 ,wash1 pare and cut potatoes in one-third inch pieces1 there should be three cups2 parboil three minutes1 and drain4 ,add one-third cup of butter1 and cook on back of range until potatoes are soft and slightly browned4 ,melt two tablespoons of butter1 add a few drops of onion juice1 two tablespoons of flour1 and pour on gradually one cup of hot milk1 season with salt and paprika1 then add one well-beaten egg yolk4 ,pour sauce over potatoes and sprinkle with finely chopped parsley4 ,,potato ,,puff ,take two cups of cold mashed potatoes and stir into them one tablespoon of melted butter1 beating to a white cream before adding anything else4 ,then put with this two eggs beaten extremely light1 one cup of cream1 and salt to taste4 ,beat all well and pour into a deep dish1 and bake in a quick oven until it is nice and brown4 ,if properly mixed1 it will come out of the oven light1 puffy1 and delectable4 ,,potato ,,surprise ,take large potatoes1 parboil without peeling1 cut a small piece of one end of the potato and scoop out the inside4 ,mince two ounces cooked mutton1 season with pepper and salt1 mix with the potato pulp and a little gravy4 ,return end of potato to its place and bake for about twenty minutes with a little fat on top of each potato4 ,,boiled ,,sweet ,,potatoes ,put on in boiling water1 without any salt1 and boil until a fork will easily pierce the largest4 ,drain off the water and dry4 ,,fried ,,sweet ,,potatoes ,boil1 peel and cut lengthwise into slices a quarter of an inch thick4 ,fry in sweet drippings or butter 7cold boiled potatoes may also be fried in this way74 ,,french ,,fried ,,sweet ,,potatoes ,wash and cut small uncooked sweet potatoes into quarters2 dry them and lower them into boiling hot fat4 ,brown thoroughly2 remove with a skimmer2 drain and dry on paper2 sprinkle with salt and serve4 ,,roast ,,sweet ,,potatoes ,these are commonly called baked sweet potatoes4 ,select those of uniform size2 wash1 and roast in the oven until done1 which you can easily tell by pressing the potatoes4 ,if done they will leave an impression when touched4 ,it usually requires three-quarters of an hour4 ,serve in their jackets4 ,,roast ,,sweet ,,potatoes ,,with ,,meat ,pare1 cut lengthwise1 salt and put them around roast meats or poultry of any kind4 ,roast about three-quarters of an hour1 or until brown4 ,,sweet ,,potatoes ,,and ,,apples ,wash and pare long sweet potatoes4 ,cook in boiling salted water until almost soft2 drain and cut slices crosswise1 two inches high4 ,core1 pare and cut apples in one-half inch rounds4 ,into a spider1 place the potatoes upright1 with a slice of apple on top of each4 ,pour over one-half cup of maple syrup1 one-fourth cup of water and two tablespoons of butter4 ,baste frequently until apples are soft4 ,then pour one teaspoon of rum over each section1 place a candied cherry in the center of each apple and bake ten minutes4 ,remove to platter and if desired1 pour more rum over and around4 ,light the liquor and bring to the table burning4 ,,candied ,,sweet ,,potatoes ,boil sweet potatoes1 peel and cut into long slices2 place in an earthen dish2 place lumps of butter or chicken-fat if desired on each side1 and sprinkle with sugar4 ,a little water or juice of half a lemon may be added4 ,bake until the sugar and fat have candied and the potatoes are brown4 ,,dried ,,beans ,look the beans over carefully to remove all dirt and pebbles1 then wash clean4 ,soak them overnight in plenty of cold water4 ,in the morning pour off the water and put them in a stew-pan with cold water enough to cover them generously4 ,let them come to the boiling point in this water1 then drain4 ,if the beans are old and hard1 for each quart put a piece of soda about the size of a large bean in the water in which they are soaked overnight1 also in the first water in which they are boiled4 ,the scalded and drained beans should be put back in the stew-pan and covered generously with boiling water4 ,add one tablespoon of salt for one quart of beans4 ,they should now cook slowly1 with the cover partially off the stew-pan until they have reached the required degree of tenderness4 ,for stewed and baked beans the cooking must stop when the skins begin to crack4 ,for beans served with a sauce they should cook until perfectly tender1 but they must not be broken or mushy4 ,for pures and soups they should be cooked until very soft4 ,,sweet ,,sour ,,beans ,,and ,,linzen ,soak overnight and drain the beans1 boil in salted water until tender2 drain and prepare by adding salt and pepper to taste1 thicken with one tablespoon of drippings in which has been browned one tablespoon of flour and some soup stock4 ,if the beans are to be made sweet sour add two tablespoons of vinegar and two tablespoons of brown sugar2 boil for a few minutes and serve4 ,,baked ,,beans ,,with ,,brisket ,,of ,,beef ,wash1 pick over and soak overnight in cold water1 two cups of navy beans4 ,in the morning1 drain and cover with fresh water1 heat slowly and let cook just below the boiling point until the skins burst4 ,when done1 drain beans and put in a pot with one and one-half pounds of brisket of beef4 ,mix one-half tablespoon of mustard2 one teaspoon of salt1 one tablespoon of molasses1 two tablespoons of sugar1 one-half cup of boiling water and pour over beans1 and add enough more boiling water to cover them4 ,cover pot and bake slowly six or eight hours4 ,,haricot ,,beans ,,and ,,beef ,wash two cups of haricot beans and leave them covered with two pints of water overnight4 ,next day brown one coarsely chopped onion in a little fat and put it with the beans and their water into a casserole or stew-jar4 ,cook closely covered and rather slowly in the oven or by the side of the fire one hour1 then put in a pound of beef in fairly large pieces4 ,an hour later add one carrot cut into dice1 half as many dice of turnip1 and salt and pepper to taste4 ,continue the slow cooking until these vegetables are tender1 and a few minutes before serving thicken the stew with pea meal or flour previously baked to a fawn color4 ,flavor with vinegar4 ,owing to its concentrated nutriment this stew should be served sparingly with an abundance of potatoes and green vegetables4 ,,beans ,,and ,,barley ,soak one-half cup of navy beans in cold water overnight4 ,drain and cook in one quart boiling water with one teaspoon of salt until tender but not broken1 add one-half cup of barley and let cook slowly until barley is tender1 about one-half hour4 ,add fat soup stock as the water evaporates4 ,season to taste and bake in medium oven about one-half hour or until dry but not browned4 ,,dried ,,lima ,,beans1 ,,baked ,wash one pound of dried ,lima beans1 let soak overnight4 ,drain1 add fresh water1 bring quickly to the boiling point1 then let simmer until tender4 ,add salt and paprika4 ,heat two tablespoons of poultry or beef fat in a spider1 add two tablespoons of flour1 when brown add one cup of bean liquid1 and the beans4 ,let simmer and bake in casserole one-half hour4 ,reserve the bean broth and add more if necessary4 ,,farsole ,soak the large1 very hard ,lima beans overnight4 ,to a pound of beans take two large onions4 ,when the beans are soft add the onions browned in fat1 salt1 pepper1 a tablespoon of sugar1 a quarter cup of rice1 and let all simmer until the rice is done4 ,,farsole ,,dulce ,soak dried ,lima beans in cold water overnight4 ,drain1 put on with very little water1 add one tablespoon of fat1 peel of lemon or orange4 ,when beans are half done1 add a tablespoon of sugar which has been browned in a pan1 stew slowly until the beans are tender4 ,,slaitta 7,,roumanian7 ,soak one pound medium-sized white beans overnight4 ,put on to boil in cold water1 when soft1 mash1 adding a little warm water while mashing4 ,add salt and mashed garlic to beans and one or two teaspoons of sugar4 ,to a pound of beans take a pound of onions4 ,brown the onions in oil and add water so they do not become too brown or greasy4 ,when beans are tender serve on platter with browned onions poured over them4 ,may be served either hot or cold4 ,this dish is served with ,carnatzlich4 7,see ,meats47 ,,baked ,,lentils 7,,linzen7 ,pick and wash one-half pound of lentils and soak them in cold water overnight4 ,in the morning put them over the fire in a large saucepan with about a quart of water4 ,as soon as the water begins to boil1 the lentils will rise to the top4 ,remove them with a skimmer1 put them in a baking dish with one small onion and three or four ounces of smoked fat meat in the centre1 and pour over them a pint of boiling water1 in which one-half teaspoon of salt and one-quarter teaspoon of pepper have been mixed4 ,bake in a moderate oven four or five hours4 ,the lentils must be kept moist and it may be necessary to add a little water from time to time4 ,,meat ,,substitutes ,the following recipes contain as much nourishment as any meat dish and can readily be substituted for meat at a meal4 ,,lentil ,,sausages ,for each person soak one tablespoon of lentils overnight4 ,then drain and leave them spread on a dish for a day4 ,when ready to use1 chop them finely and cook gently in a covered jar in an outer vessel of water for about one hour1 adding from time to time just as much water as they will absorb4 ,when fully cooked1 stir in about twice their bulk in bread crumbs 7preferably whole wheat71 a slight flavoring of very finely chopped onion1 powdered mixed herbs and nutmeg1 salt and pepper to taste1 and drippings to make the whole fairly moist4 ,when cool1 shape into sausages 7or cutlets or round cakes for luncheon71 coat them with egg and bread crumbs or seasoned flour1 and brown them in a little fat in a frying-pan or in a fairly hot oven4 ,gravy or diluted meat extract should be served with them4 ,they are no less good when fried overnight and reheated in the gravy4 ,,mock ,,chile ,,con ,,carne ,pick over and wash two cups of kidney beans1 soak in one quart of water4 ,next morning bring to a boil in fresh water1 drain1 cover beans with boiling water and cook until tender4 ,half an hour before beans are to be served1 put one tablespoon of butter in a saucepan1 chop and add four green1 peppers1 one small red pepper1 one onion1 one pint of tomatoes1 one teaspoon of salt1 cook fifteen minutes1 add to beans with three tablespoons of uncooked rice1 simmer until thick4 ,,spanish ,,beans ,soak two cups of beans overnight4 ,drain and boil until the skin cracks1 and let one cup of water remain on the beans4 ,chop fine one onion and two cloves of garlic and fry a light brown in one tablespoon of olive oil2 then add one-half can of tomatoes1 one teaspoon chili powder dissolved in a little cold water1 salt to taste and half a dozen olives chopped4 ,a piece of smoked beef or tongue improves the flavor4 ,,pea ,,pur,e ,pick over and wash two cups of dried peas4 ,soak them over night or for several hours in cold water4 ,put them on to boil in three pints of fresh1 cold water and let them simmer until dissolved4 ,keep well scraped from the sides of the kettle4 ,when soft1 nib through a strainer1 add a little boiling water or soup stock1 add one and one-half teaspoons of salt1 one-half teaspoon of sugar and a speck of white pepper1 and beat the mixture well4 ,put hard brisket fat chopped in small pieces1 about one-eighth of a pound will be sufficient1 into a spider and cook until a light yellow1 add a large onion1 cut in dice and continue cooking with the fat until brown4 ,serve the pure like mashed potatoes4 ,pour the onion and fat over it before serving4 ,serve hot4 ,,kidney ,,beans ,,with ,,brown ,,sauce ,pick over and wash one pint 7two cups7 of kidney beans let soak overnight in cold water4 ,drain and cook in fresh salted water till tender4 ,drain2 shake in saucepan with one teaspoon butter three minutes4 ,add one cup of brown sauce and simmer five minutes4 ,,nahit 7,,russian ,,peas7 ,place one pound ,russian peas in granite kettle1 add one tablespoon of salt and hot water to more than cover and let soak twelve hours or more4 ,drain1 return to the kettle1 cover with boiling water1 let cook fifteen minutes1 add one-quarter teaspoon of soda and one pound of brisket of beef or back or neck of fat chicken and let cook slowly until peas are tender4 ,melt two tablespoons of fat1 add two tablespoons of flour and two tablespoons of brown sugar1 let brown1 add one cup of the liquid from the peas1 cook until thick and smooth4 ,pour over the peas1 cook thoroughly1 then place in casserole and bake in a moderate oven one-half hour4 ,,boiled ,,chestnuts ,boil the chestnuts a few minutes2 drain and remove the shells and skins4 ,boil again until tender1 adding sufficient salt to make them palatable4 ,drain again2 shake over the fire until dry2 cover with cream sauce and serve at once4 ,if allowed to stand the chestnuts become heavy and unappetizing4 ,,chestnut ,,pur,e ,put one pound of chestnuts1 which have been shelled and skinned1 on to boil in two cups of milk and cook until tender1 then mash smooth4 ,if necessary add more milk while boiling4 ,strain and season with salt and pepper and one teaspoon of fresh butter4 ,serve hot4 ,,roasted ,,chestnuts ,with a sharp knife cut across on the flat side of each chestnut2 put them in a wire pan and shake constantly over a hot fire until the shells split4 ,serve at once4 ,,chestnuts ,,with ,,celery 7,,turkish7 ,clean and cut table celery and some celery root4 ,take roasted chestnuts1 season with two tablespoons of olive oil2 put on to boil with the celery and one tablespoon of lemon juice2 boil all until celery is tender1 season with salt and pepper and serve hot4 ,,chestnuts ,,and ,,prunes ,peel one pint of chestnuts and skin1 then boil until tender4 ,boil one pint of prunes till tender4 ,mix chestnuts and prunes together1 leaving whatever of sauce there is oil the prunes4 ,season with sugar1 cinnamon1 and lemon juice1 and cook all together4 ,,chestnuts ,,and ,,raisins ,remove the outer shells from one quart of chestnuts4 ,then pour boiling water over them and remove the skins2 put in cold water for half an hour1 then drain and put on in a boiler with cold water and boil until tender4 ,do not add any salt as it toughens them4 ,in another boiler put one cup of raisins which have been stemmed and cleaned1 cover with cold water1 add two bay leaves and some stick cinnamon2 boil until tender1 then pour them into the boiler containing the chestnuts4 ,add a pinch of salt and one teaspoon of butter and continue until chestnuts are done1 then add two tablespoons of white wine1 two tablespoons of sugar1 one-half teaspoon of vinegar and thicken with one tablespoon of flour dissolved in water4 ,more sugar or vinegar may be added to suit taste4 ,boil a few minutes1 then serve4 ,,boston ,,roast ,mash one pound of cooked kidney beans and put them through a food chopper1 add one-half pound of grated cheese1 salt and red pepper to taste and sufficient bread crumbs to make the mixture stiff enough to form into a ball4 ,bake in a moderate oven1 basting occasionally with butter and water4 ,serve with tomato sauce4 ,,nut ,,loaf ,mix two cups of soft bread crumbs and one cup of chopped walnut meats with six tablespoons of butter or any butter substitute1 one-half cup of hot water1 one and one-half teaspoons of salt1 one-quarter teaspoon of pepper1 one tablespoon of chopped onion1 a sprig of parsley chopped1 and bind with one egg2 shape into a loaf4 ,place in a greased baking-dish and bake in a moderate oven one hour4 ,as the liquor boils out of the loaf it may be used for basting4 ,a brown sauce may be made in the dish in which the loaf is cooked4 ,,nut ,,roast ,soak one-half cup of lentils overnight2 in the morning drain1 cover with fresh water and bring to a boil4 ,drain again1 put in fresh water and cook until tender4 ,drain once more1 throw away the water1 and press the lentils through a colander4 ,to them add one-half cup shelled roasted peanuts1 either ground or chopped1 one-half cup of toasted bread crumby one-half teaspoon of salt and one-half saltspoon of pepper1 and milk sufficient to make the mixture the consistency of mush4 ,put into a greased baking-dish2 bake in a moderate oven for an hour2 turn out on a heated platter2 garnish with parsley or watercress and serve4 ,,vegetable ,,meat ,,pie ,soak one-half cup of ,lima beans overnight2 in the morning let them boil rapidly for one-half hour4 ,drain1 slip the beans from their skins and split them in halves4 ,blanch one-quarter cup of almonds and chop them with one-quarter cup of peanuts4 ,boil four potatoes1 and when done cut two of them into small cubes4 ,mash the remaining2 two and use them for a dough1 adding four tablespoons of hot milk1 a little salt and one-quarter cup of flour4 ,put a layer of beans in the bottom of the baking-dish1 a sprinkling of nuts1 a little hard-boiled egg1 then the potato blocks and one-half tablespoon each of chopped parsley and chopped onion1 one-half teaspoon of salt and one-half saltspoon of pepper and so on until the material is all used4 ,roll out the potato dough the size of the baking-dish2 put it over the dish1 brush with milk and bake half an hour in a moderately quick oven4 99,,time ,,table ,,for ,,cooking99 ,the ordinary recipe generally states the time required for cooking its ingredients1 but an approximate table is occasionally of use as giving a general idea of the time required for certain things4 ,in any case1 it is approximate only1 for things should be cooked until done1 and various conditions modify the time stated4 ,the atmosphere1 altitude1 kind of oven or mode of heating employed1 and the age of certain things1 such as vegetables1 all have to be considered1 so that hard and fast rules cannot be laid down4 ,,roasting ,allow #ae minutes to warm the meat through1 and after that1 figure the time4 ,beef 7rare71 #ab to #ae minutes per pound2 7well done71 #ae to #ah minutes4 ,lamb #ah minutes per pound ,mutton #bj minutes per pound ,veal #cj minutes per pound ,chicken1 #dlb about #b hours1 or #bj minutes per pound ,turkey1 #ajlb about #c-a_/b hours1 or #bj minutes per pound ,goose1 #hlb about #b hours1 or #ae minutes per pound ,duck #dj to #fj minutes per pound ,,broiling ,steaks1 #a inch thick 7rare71 #f to #h minutes2 7medium71 #h to #aj minutes4 ,steaks1 #a-a_/b inch thick 7rare71 #h to #ab minutes2 7medium71 #ab to #ae minutes4 ,lamb1 or ,mutton ,chops 7well done7 #h to #aj minutes ,spring ,chicken #bj minutes ,squab #aj to #ae minutes ,,boiling ,beef ,slowly1 #dj to #fj minutes per pound ,mutton ,slowly1 #bj minutes per pound ,corned ,beef ,slowly1 #cj minutes per pound ,chicken ,slowly1 #bj minutes per pound ,fowl ,slowly1 #cj minutes per pound ,tripe three to five hours ,,vegetables ,young peas1 canned tomatoes1 green corn1 asparagus1 spinach1 ,brussels sprouts--#ae to #bj minutes4 ,rice1 potatoes1 macaroni1 summer squash1 celery1 cauliflower1 young cabbage1 peas--#bj to #cj minutes4 ,young turnips1 young beets1 young carrots1 young parsnips1 tomatoes1 baked potatoes1 sweet potatoes1 onions1 cabbage1 cauliflower--#cj to #de minutes4 ,string beans1 shell beans1 oyster plant1 winter squash--#de to #fj minutes4 ,winter vegetables--one to two hours4 99,,salads ,,and ,,salad ,,dressings99 ,salads are divided into two groups1 dinner salads and the more substantial ones served at supper and luncheon in the place of meats4 ,they are exceedingly wholesome4 ,nearly all the meats1 vegetables1 and fruits may be served as salads4 ,the essential thing is to have the salad fresh and cold2 and if green1 to have the leaves crisp and dry4 ,lettuce1 ,romaine1 endive and chicory or escarole make the best dinner salads1 although one may use mixed cooked vegetables or well-prepared uncooked cabbage4 ,left-over green vegetables1 string beans1 peas1 carrots1 turnips1 cauliflower1 cooked spinach1 leeks and beets may all take their place in the dinner salad4 ,use them mixed1 alone1 or as a garnish for lettuce4 ,lettuce and all green1 raw salad vegetables should be washed and soaked in cold water as soon as they come from the market4 ,after they have stood fifteen to twenty minutes in cold or ice water1 free them from moisture by swinging them in a wire basket1 or dry1 without bruising1 each leaf carefully with a napkin4 ,put them in a cheese-cloth bag and on the ice1 ready for service4 ,in this way they will remain dry and cold1 and will keep nicely for a week4 ,the dressing is added only at the moment of serving1 as the salad wilts if allowed to stand after the dressing is added4 ,meat of any kind used for salads should be cut into dice1 but not smaller than one-half inch1 or it will seem like hash4 ,it should be marinated before being mixed with the other parts of the salad4 ,meat mixtures are usually piled in cone-shape on a dish1 the mayonnaise then spread over it1 and garnished with lettuce1 capers1 hard-boiled eggs1 gherkins1 etc4 99,to ,marinate499--,take one part of oil and three of vinegar1 with pepper and salt for taste2 stir them into the meat1 and let it stand a couple of hours2 drain off any of the marinade which has not been absorbed before combining the meat with the other parts of the salad4 ,use only enough marinade to season the meat or fish4 ,if too much vinegar is added to mayonnaise it robs it of its consistency and flavor4 ,all salads must be mixed at the last minute1 at serving time4 ,mayonnaise dressing may be made hours before and the meat1 lettuce and celery prepared1 but each must be kept in a separate dish until mixing time4 99,,salad ,,dressings99 ,,mayonnaise ,,dressing ,beat the yolk of one egg in a cold dish with a silver or wooden fork4 ,if the weather is very warm1 place the bowl in a larger vessel filled with chopped ice4 ,when the egg is beaten add one-half teaspoon of salt1 dash of red pepper1 one-half teaspoon of ,english mustard and olive oil1 drop by drop1 being careful to beat well without reversing the motion for fear of curdling4 ,when the dressing thickens1 begin adding the vinegar or lemon juice1 drop by drop4 ,then add more olive oil1 then more acid1 continuing until one cup of olive oil and two teaspoons of vinegar or lemon juice are all used4 ,be sure to have all the ingredients and dishes as cold as possible4 ,if the mixture should curdle1 begin immediately with a fresh egg in a fresh dish and when it is well beaten add carefully the curdled mixture1 drop by drop4 ,to serve twenty people one pint of mayonnaise is required4 ,,mayonnaise ,,with ,,whipped ,,cream ,when you are in want of a large quantity of dressing1 mayonnaise or ,french1 add one pint of whipped cream to your prepared dressing1 stirring thoroughly1 just before ready to serve4 ,,colored ,,mayonnaise ,to color mayonnaise1 chop parsley leaves very fine2 pound them in a small quantity of lemon juice2 strain and add the juice to the dressing4 ,,white ,,mayonnaise ,to make white mayonnaise1 follow the ordinary directions1 using lemon juice instead of vinegar1 omitting the mustard and adding1 when finished1 a half cup of whipped cream or half an egg white beaten very stiff4 ,,russian ,,dressing ,make one-half pint of mayonnaise dressing and add to it the following3 ,two hard-boiled eggs chopped fine1 two to four tablespoons of tomato catsup1 one tablespoon of finely chopped parsley1 one teaspoon of finely chopped or grated white onion or shallot1 after these ingredients are mixed1 fold them into one cup of mayonnaise and serve4 ,enough for ten people4 ,,boiled ,,dressing ,,with ,,olive ,,oil 7,,parve7 ,beat three whole eggs until very light1 add two tablespoons of olive oil1 stirring constantly1 add a good pinch of salt1 pepper1 mustard and cayenne pepper4 ,heat one-half cup of vinegar with one teaspoon of sugar in it1 stir while hot into the eggs and put it back on the stove in a double boiler or over hot water in another saucepan and stir until thick4 ,serve cold4 ,,mustard ,,dressing ,take yolk of one hard-boiled egg and rub smooth in a bowl4 ,add two teaspoons of ,french mustard1 salt1 pepper1 and little sugar4 ,add a little oil1 and then a little vinegar4 ,garnish top with the white1 cut in pieces4 ,,sour ,,cream ,,dressing ,mix one cup of sour cream and three eggs1 well beaten4 ,dissolve two tablespoons of sugar and one tablespoon of mustard in one-half cup of vinegar2 salt1 pepper and paprika to taste1 and then stir this slowly into the cream and eggs4 ,put in double boiler1 cook until thick1 then add butter the size of an egg and cook about five minutes longer4 ,take from fire and bottle2 this dressing will keep for months4 ,,boiled ,,dressing ,mix one teaspoon of salt1 one tablespoon of mustard1 one tablespoon of sugar1 one tablespoon of flour and a few grains of cayenne4 ,beat three eggs until lemon-colored and add the dry ingredients with one-half cup of vinegar and two tablespoons of melted butter4 ,cook over boiling water until thick2 strain1 add one-half cup of cream or milk4 ,beat until smooth1 and cool4 ,,french ,,dressing ,mix one-half teaspoon of salt1 one-fourth teaspoon of pepper1 one teaspoon of sugar1 a dash of paprika1 two tablespoons of vinegar and four tablespoons of olive oil4 ,stir until well blended and use at once4 ,,dressing ,,for ,,lettuce ,rub the yolks of two hard-boiled eggs to a paste1 adding one teaspoon of salad oil or melted butter1 being careful to add only a few drops at a time4 ,add one-half teaspoon salt1 one-half teaspoon of prepared mustard1 very little pepper1 two tablespoons of white sugar4 ,stir very hard1 then pour in gradually one-half teacup of vinegar4 99,,salads99 ,,green ,,salads ,imported or domestic endive1 chicory1 escarole and ,romaine or lettuce must be washed1 made crisp in cold water1 and dried in a bag on the ice4 ,serve them with ,french dressing4 ,imported endive may1 however1 be served with mayonnaise1 if desired4 ,,lettuce ,the ,french style of making lettuce salad is as follows3 ,after dressing the salad1 mix it in one tablespoon of oil1 then take only two tablespoons of white wine vinegar1 mixed with a very little pepper and salt1 and just turn the lettuce over and over in this mixture4 ,,chiffonade ,,salad ,lettuce1 dandelion1 chicory1 a little chopped beet1 chopped celery1 a bit of tomato are mixed and covered with ,french dressing4 ,the dressing is usually flavored both with onion and garlic4 ,,asparagus ,,salad ,boil the asparagus in salted water1 being very careful not to break the caps2 drain1 and pour over it when cold a mayonnaise dressing1 with some chopped parsley4 ,serve each person with three or four stems on a plate1 with a little mayonnaise dressing4 ,do not use a fork2 take the stems in the fingers and dip in the dressing4 ,,beet ,,salad ,boil beets when tender1 skin quickly white hot and slice them into a bowl4 ,sprinkle salt1 pepper1 a tablespoon of brown sugar1 some caraway seeds1 one medium-sized onion in slices and pour over all one-half cup of vinegar which has been boiled2 with a fork mix the hot vinegar through the other ingredients4 ,,beet ,,and ,,cauliflower ,,salad ,take some thin slices of cooked beets1 some cold cooked potatoes1 some cold cooked cauliflower1 and a little chopped parsley4 ,pour over the following dressing and add salt and pepper to taste3 ,put one level teaspoon of mustard1 one teaspoon anchovy sauce1 one tablespoon of milk or cream1 and one dessertspoon of vinegar4 ,mix the mustard with the anchovy1 then add the milk1 and lastly the vinegar4 ,tomatoes are equally good served in the same way4 ,,string ,,bean ,,salad ,string and remove the ends from one quart of beans4 ,cut into short lengths4 ,cover with boiling water1 add one level tablespoon of wilt and cook until tender1 but not soft4 ,drain and save one cup of the liquor4 ,cream one tablespoon of flour with two tablespoons of butter4 ,pour the liquid over the flour and butter1 stirring constantly to avoid lumping4 ,cook this sauce for five minutes1 remove from stove and stir in two tablespoons of strained lemon juice4 ,pour this over the beans and serve4 ,,bohemian ,,salad ,cover the bottom of the salad bowl with crisp ,romaine or lettuce2 arrange over the top alternate slices of hard-boiled eggs and boiled beets4 ,sprinkle with finely chopped onion1 cover with ,french dressing1 toss and serve4 ,,boiled ,,celery ,,root ,,salad ,pare and wash the celery roots 7they should be the size of large potatoes71 put on to boil in a little salted water1 and when tender remove from the water and set away until cool4 ,cut in slices about an eighth of an inch thick2 sprinkle each slice with fine salt1 sugar and white pepper2 pour enough white wine vinegar over the salad to cover4 ,a few large raisins boiled will add to the appearance of this salad4 ,serve cold in a salad bowl1 lined with fresh lettuce leaves4 ,,celery ,,root ,,baskets ,buy large celery roots1 parboil them and cut in shape of baskets and scallop the edge2 boil beets until soft and cut them in small balls 7like potato-balls74 ,set celery root baskets in ,french dressing for several hours to flavor and the beet-balls in boiling sugar and vinegar4 ,fill the baskets with pickled beet-balls2 roll lettuce and cut it into shreds and put it around the celery root basket4 ,the green lettuce1 white basket and red balls form a pretty color scheme1 and are delicious as a salad4 ,,chestnut ,,salad ,equal parts of boiled chestnuts and shredded celery are combined4 ,bananas1 apples1 celery and chestnuts4 ,dress with mayonnaise and serve on lettuce leaves4 ,,cold ,,slaw ,,or ,,cabbage ,,salad ,select a small1 compact cabbage2 strip off the outside leaves and cut the head in quarters4 ,with a sharp knife slice very thin2 soak in cold water until crisp2 drain and dry between clean towels4 ,mix with hot dressing and serve when cold4 ,,dressing ,,for ,,cold ,,slaw ,beat the yolks of two eggs until light1 add one tablespoon of sugar1 one teaspoon of pepper1 one-half teaspoon of salt and dry mustard1 pour one cup of vinegar over1 stir well and pour over the slaw4 ,this dressing may be cooked over boiling water if so desired4 ,care must be taken in adding the vinegar gradually1 and add sliced onions to the salad4 ,,cucumber ,,salad ,pare thickly1 from end to end1 and lay in ice-water one hour2 wipe them1 slice thin1 and slice an onion equally thin4 ,strew salt over them1 shake up a few times1 cover and let remain in this brine for another hour4 ,then squeeze or press out every drop of water which has been extracted from the cucumbers4 ,put into a salad bowl1 sprinkle with white pepper and scatter bits of parsley over them2 add enough vinegar to cover4 ,you may slice up an equal quantity of white or red radishes and mix with this salad4 ,,cauliflower ,,salad ,wash the cauliflower carefully1 tie in a cloth and cook in boiling salt water until thoroughly tender4 ,when done1 remove the cloth1 pour two tablespoons of lemon juice over the cauliflower and set it on the ice to cool4 ,when ready to serve1 separate the flowerets1 lay them on lettuce leaves1 cover with ,french dressing and sprinkle one tablespoon of chopped parsley over the top4 ,,salad ,,of ,,eggplant 7,,turkish ,,style7 ,use small eggplants4 ,place on end of toasting fork under broiler gas flame until the peel is black2 remove the skin4 ,the eggplant will then be tender2 chop with wooden spoon1 add lemon juice1 parsley chopped fine1 and olive oil4 ,,eggplant ,,salad 7,,roumanian7 ,broil eggplant2 when cool1 skin1 lay on platter1 cut with wooden spoon1 add a red onion cut fine1 or garlic cut very fine salt and a little vinegar4 ,,tomato ,,salad 7,,french ,,dressing7 ,take six firm red tomatoes1 wash and wipe them neatly1 slice them in thin slices with a very sharp knife4 ,line a salad bowl with lettuce leaves1 lay the sliced tomatoes in1 sprinkle with salt and pepper1 serve with ,french dressing4 ,,mayonnaise ,,of ,,tomatoes 7,,whole7 ,select tomatoes that are of uniform size1 round1 smooth and spotless1 scald and take off outer skin1 set away on ice until ready to serve4 ,serve on individual dishes1 putting each on a lettuce leaf and pour a tablespoon of mayonnaise dressing over each tomato4 ,,stuffed ,,tomatoes ,select round1 very firm and even sized tomatoes1 cut off the top 7reserve to use as a cover71 scrape out the inside1 being very careful to not break the tomato4 ,fill each tomato with some finely prepared cold slaw1 cover with the top of the tomato1 lay them on lettuce leaves and pour a mayonnaise dressing over each4 ,you may lay them en masse on a decorated platter1 heaping them in the shape of a mound1 or serve individually4 ,,stuffed ,,tomatoes1 ,,cheese ,,salad ,wash and skin six small tomatoes4 ,cut a piece from the stem end of each and when cold remove a portion of the pulp from the centre4 ,then sprinkle with salt and invert on the ice to chill4 ,mash to a paste one small cream cheese add two tablespoons of chopped pimento1 one tablespoon of ,french mustard4 ,blend well1 moisten with a ,french dressing and fill into the tomato shells4 ,arrange on a bed of crisp lettuce leaves and pour over each tomato a tablespoon of thick boiled dressing4 ,,lima ,,bean ,,salad ,take two cups of cold1 cooked ,lima beans1 two stalks of chopped celery1 one dozen chopped olives1 one teaspoon of onion juice1 one teaspoon of salt1 and a dash of red pepper4 ,mix thoroughly and serve on lettuce leaves with ,french dressing and garnish with green and red peppers cut in squares4 ,,pepper ,,and ,,cheese ,,salad ,fill green peppers with a mixture of cream cheese and chopped olives4 ,set on the ice and then slice the peppers and serve a slice 7shaped like a four-leaf clover7 on a leaf of lettuce4 ,small brown bread sandwiches go well with this4 ,,green ,,peppers ,,for ,,salad ,put whole1 green sweet pepper in boiling water and cook until tender4 ,place on platter and drain4 ,make a dressing of vinegar1 salt1 sugar and oil4 ,serve4 ,,pepper ,,salad ,cut the peppers lengthwise in half1 and fill with a mixture of flaked1 cold cooked fish and minced celery1 mixed with mayonnaise4 ,,potato ,,salad1 ,no4 #a ,boil ten potatoes 7small1 round ones preferred7 in their skins4 ,when done1 peel them while1 still hot and slice in thin1 round slices4 ,spread over the potatoes one onion1 sliced fine1 and sprinkle generously with salt and pepper1 add one tablespoon of mustard seed1 one-half tablespoon of celery seed1 and one-half tablespoon of sugar4 ,beat one egg until light1 pour two tablespoons of goose or chicken fat1 melted1 over the eggs1 stir well1 add one-half cup of vinegar1 pour over the seasoned potatoes3 then add one-quarter cup of hot water and if necessary1 add a little more vinegar1 salt or pepper4 ,one or two chopped hard-boiled eggs added improves the salad4 ,line a salad bowl with lettuce leaves1 pour in the salad and decorate the top with grated hard-boiled eggs4 ,melted butter may be used if for a milk meal or heated olive oil for a parve salad in place of the melted fat4 ,,potato ,,salad1 ,no4 #b ,boil one quart of small potatoes1 ,bermuda potatoes are best4 ,do not peel them1 just wash and scrub the potatoes thoroughly in cold water4 ,put them in a kettle with enough cold water1 slightly salted1 just to cover them2 stand them over a brisk fire with the kettle covered until the water begins to boil2 then turn down the heat1 lift the cover of the kettle slightly and let the potatoes cook slowly till done4 ,drain off the water and stand the potatoes where they will get cold4 ,but do not put them in a refrigerator4 ,when quite cold1 peel the potatoes and slice them very thin in a salad bowl4 ,to every two layers of potato slices sprinkle over a very light layer of white onions sliced very thin4 ,texas onions are particularly fine for this purpose4 ,when the salad bowl is well filled pour over the salad a ,french dressing made of equal parts of oil and vinegar2 let the vinegar be part tarragon2 use a palatable amount of salt and pepper4 ,when ready to serve1 cover the surface of the salad with a stiff mayonnaise in which a suggestion of cream has been mixed4 ,ornament with quarters of hard-boiled eggs1 boiled beets cut in fancy slices and a fringe of parsley around the edge of the bowl4 ,,potato ,,salad1 ,no4 #c ,put into a bowl two tablespoons of olive oil1 one tablespoon of sugar1 one teaspoon of salt1 some pepper and one tablespoon of vinegar and mix all together4 ,cut into this in slices six hot potatoes4 ,then cut into small pieces two small onions1 a little garlic1 some parsley1 six stuffed olives1 three hearts of celery 7or the end of it71 six radishes1 three slices of red beets and two hard-boiled eggs4 ,add this to the gravy in the bowl1 mix well1 and season to taste4 ,put all into a glass dish and pour over this a prepared mayonnaise dressing4 ,decorate with parsley1 olives 7whole71 some lettuce and put in the centre some celery leaves4 ,,squash ,,salad 7,,turkish ,,style7 ,grate off the skin of long squash 7the kind that looks like cucumbers71 cut the squash in slices1 one-quarter of an inch thick1 and fry in olive oil2 prepare a sauce with a little vinegar1 one-half teaspoon of prepared mustard1 two tablespoons of olive oil1 beat these ingredients very well2 add two shallots or leeks1 cut in small pieces1 pour sauce over the squash and serve4 ,,waldorf ,,salad ,mix an equal quantity of sliced celery and apples1 and a quarter of a pound of pecans or ,english walnuts1 chopped fine4 ,put over a tablespoon of lemon juice and sufficient mayonnaise dressing to thoroughly cover4 ,to be absolutely correct1 this salad should be served without lettuce2 it can1 however1 be dished on lettuce leaves4 ,,water-,,lily ,,salad ,boil twenty minutes1 one egg for each lily2 remove shell and while still warm cut with silver knife in strips from small end nearly to base2 very carefully lay back the petals on a heart of bleached lettuce2 remove yolks and rub them with spoon of butter1 vinegar1 a little mustard1 salt and paprika2 form cone-shaped balls1 and put on petals1 sprinkling bits of parsley over balls4 ,two or three stuffed olives carry out the effect of buds2 serve on cut-glass dishes to give water effect4 ,,marshmallow ,,salad ,cut up one-quarter pound of marshmallows into small squares1 also contents of one-half can of pineapple4 ,let the marshmallows be mixed with the pineapples quite a while before salad is put together2 add to this one-quarter pound of shelled pecans4 ,make a drip mayonnaise of one yolk of egg into which one-half cup of oil is stirred drop by drop2 cut this with lemon juice1 but do not use any sugar2 to two tablespoons of mayonnaise1 add four tablespoons of whipped cream4 ,serve on fresh1 green lettuce-leaves4 ,,cottage ,,cheese ,,salad ,mix thoroughly one pound of cheese1 one and one-half tablespoons of cream1 one tablespoon of chopped parsley and salt to taste4 ,first fill a rectangular tin mold with cold water to chill and wet the surface2 line the bottom with waxed paper1 then pack in three layers1 putting two or three parallel strips of pimento between layers4 ,cover with waxed paper and set in a cool place until ready to serve2 then run a knife around the sides and invert the mold4 ,cut in slices and serve on lettuce leaves with ,french dressing and wafers4 ,minced olives may be used instead of the parsley1 and chopped nuts also may be added4 ,,cream ,,cheese ,,salad ,moisten a cream cheese with cream and beat to a froth4 ,arrange in a mound shape on a dish and turn preserved gooseberries over it4 ,serve with biscuits4 ,,cream ,,cheese ,,salad ,,with ,,pineapples ,serve one slice of ,hawaiian pineapple on lettuce leaves4 ,on the pineapple slice place a spoon of cream cheese and some chopped walnuts and top off with a dash of mayonnaise dressing4 ,,fruit ,,salad ,slice one pineapple1 three oranges1 and three bananas4 ,pour over it a ,french mayonnaise1 put on lettuce leaves and serve at once4 ,for those who do not care for the mayonnaise1 make a syrup of one cup of sugar and one-half cup of water1 boil until thick1 add juice of lemon1 let slightly cool1 then pour over fruit4 ,let stand on ice one to two hours4 ,another nice dressing is one cup of claret1 one-half cup of sugar1 and piece of lemon4 ,always use lemon juice in preference to vinegar in fruit salads4 ,all fruits that go well together may be mixed4 ,this is served just before desert4 ,,fruit ,,and ,,nut ,,salad ,slice two bananas1 two oranges and mix them with one-half cup of ,english walnuts and the juice of one-half lemon with ,french dressing4 ,serve on lettuce leaves4 ,,grape-,,fruit ,,salad ,cut the grape-fruit in halves and remove the pulp1 being careful to get none of the tough white skin4 ,mix with bananas and oranges and stir in white mayonnaise dressing4 ,remove all skin from the inside1 of the grape-fruit and fill with the mixture1 heaping it high and ornamenting with maraschino cherries4 ,lay each half in a bed of lettuce leaves and serve4 ,,banana ,,dainty ,cut the bananas in half crosswise and arrange them on a plate1 radiating from the center4 ,sprinkle with grated nuts or nutmeg and heap white mayonnaise in the center4 ,garnish with maraschino cherries4 ,,hungarian ,,fruit ,,salad ,mix together equal parts of banana1 orange1 pineapple1 grapefruit and one-half cup of chopped nuts4 ,marinate with ,french dressing4 ,fill apple or orange skins with mixture4 ,arrange on a bed of watercress or lettuce leaves4 ,sprinkle with paprika4 ,,nut ,,salad ,make a plain grape-fruit salad4 ,when you have it ready to serve1 cover the top thickly with finely chopped almonds or pecans mixed4 ,pour over ,french dressing4 ,,russian ,,fruit ,,salad ,peel and pit some peaches1 cut in slices and add as much sliced pineapple1 some apricots1 strawberries and raspberries1 put these in a dish4 ,prepare a syrup of juice of two lemons1 two oranges1 one cup of water and one pound sugar1 a half teaspoon of powdered cinnamon1 grated rind of lemon1 add one cup red wine and a half glass of ,madeira1 arrak or rum4 ,boil this syrup for five minutes1 then pour over the fruit1 tossing the fruit from time to time until cool4 ,place on ice and serve cold4 ,,fish ,,salad ,take one pound cold boiled fish left over from the day previous1 or boil fresh fish and let cool1 then skin1 bone and flake4 ,if fresh fish is used1 mix two tablespoons of vinegar1 a pinch of salt and pepper with the fish4 ,make a mayonnaise dressing 7,french mayonnaise preferred71 and mix half with the fish1 leaving other half to spread over top of salad1 after it is put in bowl4 ,serve either with or without lettuce leaves4 ,,fish ,,salad ,,for ,,twenty ,,people ,boil four pounds of halibut1 cool and shred fish4 ,marinate the fish as directed4 ,when ready to serve add six hard-boiled eggs chopped1 and one pint bottle of pickles or chow-chow4 ,the pickle may be omitted and celery cut fine be added4 ,when these are well mixed serve on lettuce leaves with mayonnaise dressing1 of which one pint will be required4 ,,mayonnaise ,,of ,,flounder ,put some fillets of flounder into boiling water with a little salt and lemon juice1 and cook until tender1 then drain thoroughly4 ,when cold1 put them in the center of some chopped lettuce1 cover with mayonnaise sauce and garnish with slices of tomatoes and hard-boiled eggs4 ,,herring ,,salad1 ,no4 #a ,soak four herrings in cold water overnight1 and then rinse several times in fresh cold water4 ,skin1 bone1 and cut in one-half inch pieces4 ,peel two apples1 and cut in dice4 ,mix with herring1 then add one-half cup of coarsely chopped almonds and one onion chopped fine4 ,remove the milsner or soft egg from the inside of herring1 and mash perfectly smooth4 ,add one-half cup of vinegar1 one teaspoon of sugar1 pinch of pepper4 ,mix well1 and then pour over herring1 stirring with a fork to prevent mashing4 ,set in ice-box until ready to serve4 ,put sliced lemons on top4 ,herring can be left whole1 dressing made and poured over whole herrings4 ,,herring ,,salad1 ,no4 #b ,soak three nice herrings in cold water three hours4 ,then remove the head and tail and bones4 ,with a scissors cut in pieces as small as dice1 add one-half cup of ,english walnuts cut fine1 one tablespoon of boiled beets cut fine1 two tablespoons of capers1 one large apple cut in small pieces and one dill pickle cut up4 ,then take the soft egg 7milchner7 and mix with two cups of white vinegar until soft1 add one teaspoon of sugar1 three cloves and allspice and pour the sauce over the ingredients4 ,the sauce should not be too thick4 ,mix all well together1 and serve a spoonful on a lettuce leaf for each person4 ,this salad will keep for weeks4 ,,hungarian ,,vegetable ,,salad ,mix together one cup each of cold cooked peas1 beans1 carrots1 and potatoes4 ,cover with ,french dressing and let stand for twenty minutes4 ,add one cup of smoked salmon or haddock1 cut in small pieces1 the chopped whites of four hard-boiled eggs and two stalks of celery4 ,mix thoroughly1 garnish top with yolk of egg pressed through a wire sieve2 and with cucumbers and beets1 cut in fancy shapes4 ,,salmon ,,salad ,either cold boiled salmon or the canned variety may be used4 ,in the latter event wash the fish1 in cold water1 drain and expose to the outside air for at least one hour1 as this removes any suggestion of the can4 ,flake the fish into small particles and to each cupful of the fish add the same quantity of shredded lettuce1 one coarsely chopped hard-boiled egg1 three slices of minced cucumber and six chopped olives4 ,mix the ingredients well1 moisten with either a mayonnaise or boiled dressing and serve in individual portions in nest of heart lettuce leaves4 ,mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk4 ,,mayonnaise ,,especially ,,for ,,salmon ,rub the yolks of two hard-boiled eggs to a powder1 then add eight tablespoons of cream very gradually to them1 also white pepper1 a pinch of salt and a mere suspicion of cayenne pepper4 ,lastly add two tablespoons of white vinegar4 ,it is very important that this last ingredient be put in drop by drop1 otherwise the mixture will curdle4 ,,mackerel ,,salad ,procure a nice fat mackerel1 boil1 and when cold1 proceed same as for ,salmon ,salad1 only do not cut the pieces quite as small4 ,,monterey ,,salad ,select fine lemons1 wipe carefully1 scoop out the pulp1 remove the tough inner skin and seeds1 and to the rest add one box of boneless sardines1 finely chopped1 one teaspoon of ,french mustard1 two hard-boiled eggs chopped1 some tabasco sauce1 and mayonnaise4 ,fill each cup with the mixture4 ,cut a small slice from the bottom of the lemon1 so that it will stand firmly4 ,garnish with chopped egg and chopped parsley1 and serve on lettuce leaves4 ,,russian ,,salad ,cut up all kinds of pickled cucumbers1 small and large1 sweet and sour1 also 7senf7 mustard pickles1 into very small lengths1 also pickled beans and capers4 ,add six herring1 which you have soaked in water for twenty-four hours2 skin and take out every bone1 cut up as you did the pickles4 ,add half a pound of smoked salmon1 also cut into lengths1 six large apples chopped very fine1 and one onion grated2 mix all thoroughly and pour a rich mayonnaise dressing over all4 ,next day line a salad bowl with lettuce leaves1 fill in the salad and garnish with hard-boiled eggs1 nuts1 and capers4 ,,niagara ,,salad ,pick or grind one thick slice of cold1 cooked salmon4 ,make a dressing of mayonnaise1 to which add one tablespoon of ,french mustard1 one green onion chopped fine1 one tablespoon of small ,mexican peppers1 one tablespoon of pimentos4 ,mix this dressing into the picked salmon4 ,,chicken ,,salad ,place the chicken in boiling water1 add one onion1 a bay leaf and six cloves4 ,bring to a boil and let it boil rapidly for five minutes4 ,reduce the heat to below the boiling point1 and let it cook until tender4 ,let chicken cool in the broth4 ,by cooking it in this manner the dark meat will be almost as white as the meat of the breast4 ,when the chicken is cold1 cut into half inch cubes1 removing all the fat and skin4 ,to each pint allow one tablespoon of lemon juice1 sprinkle the latter over the prepared chicken and place on ice4 ,when ready to serve1 mix the chicken with two-thirds as much white celery1 cut into corresponding pieces3 meanwhile prepare the following mayonnaise3 ,rub the yolks of two hard-boiled eggs as fine as possible1 add one teaspoon of salt1 then add1 a drop at a time1 one teaspoon of the finest olive oil4 ,stir constantly1 add one teaspoon of prepared mustard and while pepper1 and two teaspoons of white sugar2 whip the white of one egg to a froth and add to the dressing2 add about one-half cup of vinegar last1 a spoonful at a time4 ,put the salad into the dressing carefully1 using two silver forks2 line the salad bowl with lettuce leaves1 and garnish the top with the whites of hard-boiled eggs chopped up1 or cut into half-moons4 ,garnish this salad with the chopped yolks and whites of hard-boiled eggs1 being careful to have the whites and yolks separate4 ,a few olives and capers will add to the decoration4 ,,chicken ,,salad ,,for ,,twenty ,,people ,boil two large chickens in enough water to cover them1 add salt while boiling2 when very tender remove from the fire and allow the chickens to cool in the liquor in which they were boiled1 when cold skim off every particle of fat1 and reserve it to use instead of oil4 ,if possible boil the chickens the day previous to using4 ,now cut the chickens up into small bits 7do not chop71 cut white1 crisp celery in half inch pieces1 and sprinkle with fine salt1 allowing half as much celery as you have chicken1 mixing the chicken and celery1 using two silver forks to do this4 ,rub the yolks of six hard-boiled eggs as fine as possible1 add one-half teaspoon of salt1 white pepper1 four tablespoons of chicken-fat that has been skimmed off the broth1 adding one at a time1 stirring constantly1 one tablespoon of best prepared mustard1 two teaspoons each mustard seed and celery seed1 and two tablespoons of white sugar2 add gradually1 stirring constantly1 one cup of white wine vinegar4 ,pour this dressing over the chicken and celery and toss lightly with the silver forks4 ,line a large salad bowl with lettuce leaves1 pour in the salad and garnish the top with the chopped whites of six hard-boiled eggs2 pour a pint of mayonnaise over the salad just before serving4 ,a neat way is to serve the salad in individual salad dishes1 lining each dish with a lettuce leaf1 garnish the salad with an olive stuck up in the center of each portion4 ,the bones of the chicken may be used for soup1 letting them simmer in water to cover for three hours4 ,,brain ,,salad ,scald brains with boiling hot water to cleanse thoroughly4 ,boil until tender1 in fresh cold salt water1 being careful to remove from water while it is yet firm4 ,slice lengthwise and lay in dish4 ,pour over one-half cup of vinegar1 which has been sweetened with a pinch of sugar to remove sharp taste1 pinch of salt and pepper4 ,garnish with parsley and serve cold4 ,can also be served with mayonnaise4 ,,sweetbread ,,salad ,take cucumbers and cut lengthwise to serve the salad in2 scrape out the inside and salt well1 then squeeze and use this to mix with the filling4 ,take a pair of sweetbreads1 or calf's brains1 wash well1 and boil2 when done1 throw in cold water at once and skim them2 chop fine1 add bunch of celery 7if you can get it71 one can of ,french peas1 scraped part of cucumber2 mix all together and season4 ,make a mayonnaise1 mix with it1 and fill the cucumber shells2 keep all cold1 and serve on lettuce leaf4 ,,veal ,,salad ,cut cold veal in half-inch slices1 season with two tablespoons of vinegar1 pinch of salt and pepper4 ,make a dressing using the yolks of three hard-boiled eggs1 mashed smooth1 add gradually two tablespoons of melted cold chicken or turkey grease1 stir until smooth and thick1 then add one teaspoon of prepared mustard1 large pinch of salt and pepper1 one teaspoon of sugar1 one teaspoon each of mustard and celery seed1 and five tablespoons of white vinegar4 ,mix the dressing well with the veal1 and serve with or without lettuce leaves4 ,,neapolitan ,,salad ,take some white meat of a turkey1 cut up fine1 cut up a few pickles the same way1 a few beets1 one or two carrots1 a few potatoes 7the carrots and potatoes must be parboiled71 also a few stalks of asparagus2 chop up a bunch of crisp1 white celery2 a whole celery root 7parboiled71 sprinkle all with fine salt and pour a mayonnaise dressing over it4 ,line the salad bowl with lettuce leaves or white cabbage leaves4 ,add a few hard-boiled eggs and capers2 garnish with sprigs of fresh parsley4 ,,polish ,,salad1 ,,or ,,salad ,,piquant ,lay half a dozen or more large salt pickles in water for about six hours1 then drain off all the water4 ,chop up two sour apples1 one large onion or two small ones1 chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoon of pepper 7white7 and a tablespoon of sugar 7either white or brown71 adding a pinch of salt if necessary4 ,pour enough white wine vinegar over all to just cover4 ,do not make more at a time than you can use up in a week1 as it will not keep longer4 99,,fresh ,,fruits ,,and ,,compote99 ,always select the best fruit1 as it is the cheapest1 and requires less sugar2 and where every piece of fruit or every berry is perfect1 there is no waste4 ,raspberries are apt to harbor worms and therefore the freshly picked berries are safest4 ,,blueberries ,wash and pick over carefully1 drain off all the water1 sprinkle powdered sugar over them and serve with cream or milk4 ,,raspberries ,pick over carefully1 set on ice1 and serve in a dish unsugared4 ,strawberries may be served as above4 ,,raspberries ,,and ,,currants ,these berries1 mixed1 make a very palatable dish4 ,set on ice until ready to serve4 ,then pile in a mound1 strewing plenty of pulverized sugar among them4 ,as you do this1 garnish the base with white or black currants 7blackberries look pretty also7 in bunches4 ,eat with cream or wine4 ,,strawberries ,pick nice ripe berries1 pile them in a fruit dish4 ,strew plenty of pulverized sugar over them and garnish with round slices or quarters of oranges1 also well sugared4 ,,bananas ,may be sliced according to fancy1 either round or lengthwise4 ,set on ice until required4 ,then add sugar1 wine or orange juice4 ,in serving1 dish out with a tablespoon of whipped cream4 ,,chilled ,,bananas ,cut ice-cold bananas down lengthwise1 and lay these halves on a plate with a quarter of a lemon and a generous teaspoon of powdered sugar4 ,eat with a fork or spoon after sprinkling with lemon juice and dipping in sugar4 ,,grape ,,fruit ,cut in half1 with a sharp knife1 remove seeds1 and sprinkle with sugar1 or loosen pulp2 cut out pithy white centre2 wipe knife after each cutting1 so that the bitter taste may be avoided4 ,pour in white wine or sherry and sprinkle with powdered sugar1 and let stand several hours in ice-chest to ripen4 ,serve cold in the shell4 ,decorate with maraschino cherry4 ,,oranges ,cut an orange in half crosswise4 ,place on an attractive dish1 scoop out the juice and pulp with a spoon and sweeten if necessary4 ,,pineapple ,peel the pineapple1 dig out all the eyes1 then cut from the core downward1 or chop in a chopping-bowl1 and set on ice until ready to serve4 ,then sugar the fruit well1 and form into a mound in a dish4 ,garnish the base well with leaves or small fruit of any kind4 ,you may squeeze the juice of one orange over all4 ,,peaches ,peel fine1 ripe freestone peaches4 ,cover plentifully with pulverized sugar1 and serve with whipped cream4 ,the cream should be ice cold4 ,peaches should not be sliced until just before dining1 or they will be very apt to change color4 ,,watermelons ,use only those melons that are perfectly ripe4 ,do not select those that are very large in circumference2 a rough melon with a bumpy surface is the best4 ,either cut in half or plug and fill with the following3 ,put on to boil some pale sherry or claret and boil down to quite a thick syrup with sugar4 ,pour this into either a plugged melon or over the half-cut melon1 and lay on ice for a couple of hours before serving4 ,if you use claret you may spice it while boiling with whole spices4 ,,snowflakes ,grate a large cocoanut into a fruit dish1 and mix it thoroughly and lightly with pulverised sugar4 ,serve with whipped or plain sweet cream4 ,,tutti-,,frutti ,slice oranges1 bananas1 pineapples and arrange in a glass-bowl2 sprinkle with pulverized sugar1 and serve either with wine or cream4 ,you may use both4 ,,ripe ,,tomatoes ,select nice1 large1 well-shaped tomatoes1 pare1 slice and put on ice4 ,when ready to serve sprinkle each layer thickly with pulverized sugar4 ,,pineapple ,,souffl ,take a nice ripe pineapple1 grate it and sweeten to taste4 ,beat the whites of two eggs stiff and mix with the pineapple4 ,before serving1 whip half a pint of cream and put on the pineapple4 ,,frosted ,,apples ,pare and core six large apples4 ,cover with one pint of water and three tablespoons of sugar2 simmer until tender4 ,remove from the syrup and drain4 ,wash the parings and let simmer with a little water for one-half hour4 ,beat the white of one egg to a stiff froth and add one tablespoon of sugar4 ,coat the top of the apples lightly with the meringue and place in a cool oven to dry4 ,strain the juice from the parings1 add two tablespoons of sugar1 return to the fire and let boil for five minutes2 add a few drops of lemon juice and a little nutmeg1 cool and pour around the apples4 ,,apple ,,float ,peel six big apples and slice them4 ,put them in a saucepan with just enough water to cover them and cook until tender4 ,then put them through a colander and add the grated rind and juice of half a lemon1 sweeten to taste and stir in a trace of nutmeg4 ,fold in the stiffly beaten whites of four eggs and put the dish on ice4 ,serve with whipped or plain cream4 ,,apple ,,delight ,put a layer of apple sauce in a buttered pudding dish1 dot with butter1 add a layer of chopped peaches and apricots1 sprinkle with blanched almonds ground rather coarsely1 repeat until the pan is full2 pour the peach juice over the mixture and bake for one hour4 ,,apple ,,compote ,take six apples 7,greenings1 ,baldwins or ,bellflowers71 pare1 quarter1 core and lay them in cold water as soon as pared4 ,then take the parings and seeds1 put in a dish with a cup of water and a cup of white wine1 and boil for about fifteen minutes4 ,strain through a fine sieve1 then put on to boil again1 and add half a cup of white sugar and the peel of half a lemon4 ,put in the apples and let them stew for fifteen minutes longer4 ,when the apples are tender1 take up each piece carefully with a silver spoon and lay on a platter to cool4 ,let the syrup boil down to about half the quantity you had after removing the apples1 and add to it the juice of half a lemon4 ,lay your apples in a fruit dish1 pyramid shape1 pour the syrup over them1 serve4 ,,baked ,,apples ,take large1 juicy apples1 wash and core them well1 fill each place that you have cored with brown sugar1 cinnamon and raisins1 and put a clove in each apple4 ,lay them in a deep dish1 pour a teacup of water in the dish1 and put a little sugar on top of each apple4 ,when well done the apples will be broken4 ,then remove them carefully to the dish they are to be served in and pour the syrup over them4 ,to be eaten cold4 ,if you wish them extra nice1 glaze them with the beaten white of an egg1 half a cup of pulverized sugar and serve with whipped cream4 ,,steamed ,,sweet ,,apples ,for this dish use sweet apples1 and steam in a closely covered iron pot for three-quarters of an hour4 ,quarter and core five apples without paring4 ,put into the pot and melt beef drippings2 when hot1 lay a layer of apples in1 skin down1 sprinkle with brown sugar1 and when nearly done1 turn and brown2 place on a platter and sprinkle with sugar4 ,,fried ,,apples ,quarter and core five apples without paring4 ,put into a frying-pan one cup of sugar1 one tablespoon of butter and three tablespoons of water4 ,let this melt and lay in the apples with the skin up4 ,cover and fry slowly until brown4 ,,apple ,,sauce ,,victoria ,pare1 quarter and core the apples4 ,set on to boil in cold water1 and boil them over a very brisk fire2 when they are soft mash with a potato masher and pass the mashed apples through a sieve4 ,sweeten to taste and flavor with a teaspoon of vanilla4 ,this way of seasoning apples is highly recommended1 especially if they are tasteless4 ,,peach ,,compote ,pare the fruit1 leave it whole and put on to boil with sweetened water4 ,add a few cloves 7remove the heads71 also a stick of cinnamon bark4 ,boil the peaches until tender1 then take up with a perforated skimmer and lay them in your fruit dish4 ,boil the syrup until thick1 then pour over the peaches4 ,eat cold with sweet cream4 ,common cheap peaches make a very nice dessert1 cooked in the above manner1 clings especially1 which cannot be used to cut up4 ,,compote ,,of ,,raspberries ,make a syrup of half a pound of sugar and half a cup of water1 put into it one quart of berries which have been carefully picked and washed4 ,boil up once4 ,serve cold4 ,,compote ,,of ,,pineapple ,cut off the rind of a pineapple1 core and trim out all the eyes4 ,cut into desired slices4 ,set on to boil with half a pound of sugar1 and the juice of one or two tart oranges4 ,when the pineapple is tender and clear1 put into a compote dish and boil the syrup until clear4 ,pour over all and cool4 ,the addition of a wineglass of brandy improves this compote very much4 ,,compote ,,of ,,pears ,it is not necessary to take a fine quality of pears for this purpose4 ,pare the fruit1 leaving on the stems1 and stew in sugar and a very little water4 ,flavor with stick cinnamon and a few cloves 7take out the head of each clove7 and when soft place each pear carefully on a platter until cold4 ,then arrange them nicely in a glass bowl or flat glass dish1 the stems all on the outer rim4 ,pour over them the sauce1 which should be boiled thick like syrup4 ,eat cold4 ,,huckleberry ,,compote ,pick over a quart of huckleberries or blueberries1 wash them and set to boil4 ,do not add any water to them4 ,sweeten with half a cup of sugar1 and spice with half a teaspoon of cinnamon4 ,just before removing from the fire1 add a teaspoon of cornstarch which has been wet with a little cold water4 ,do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it4 ,pour into a glass bowl4 ,eat cold4 ,,rhubarb ,,sauce ,strip the skin off the stalks with care1 cut them into small pieces1 put into a saucepan with very little water1 and stew slowly until soft4 ,sweeten while hot1 but do not boil the sugar with the fruit4 ,eat cold4 ,very wholesome4 ,,baked ,,rhubarb ,peel and cut into two-inch lengths three bunches of rhubarb4 ,dredge with flour and put in baking dish with one cup of sugar sprinkled over4 ,bake in moderate oven three-quarters of an hour4 ,very nice served hot as a vegetable1 or cold as a sauce4 ,,fig ,,sauce ,stew figs slowly for two hours1 until soft2 sweeten with loaf sugar1 about two tablespoons to a pound of fruit2 add a glass of port or other wine and a little lemon juice4 ,serve when cold4 ,,dried ,,fruits ,to cook dried fruits thoroughly they should after careful washing be soaked overnight4 ,next morning put them over the fire in the water in which they have been soaked2 bring to a boil2 then simmer slowly until the fruit is thoroughly cooked but not broken4 ,sweeten to taste4 ,very much less sugar will be needed than for fresh fruit4 ,,stewed ,,prunes ,cleanse thoroughly1 soak in water ten or twelve hours1 adding a little granulated sugar when putting to soak1 for although the fruit is sweet enough1 yet experience has shown that the added sugar changes by chemical process into fruit sugar and brings out better the flavor of the fruit4 ,after soaking1 the fruit will assume its full size1 and is ready to be simmered on the back of the stove4 ,do not boil prunes1 that is what spoils them4 ,simmer1 simmer only4 ,keep lid on4 ,shake gently1 do not stir1 and never let boil4 ,when tender they are ready for table4 ,serve cold1 and a little cream will make them more delicious4 ,a little claret or sauterne poured over the prunes just as cooking is finished adds a flavor relished by many4 ,added just before simmering1 a little sliced lemon or orange gives a rich color and flavor to the syrup4 ,,baked ,,prunes ,cook prunes in an earthenware bean pot in the oven4 ,wash and soak the prunes and put them in the pot with a very little water2 let them cook slowly for a long time4 ,they will be found delicious1 thick and rich1 without any of the objectionable sweetness4 ,lemon1 juice and peel1 may be added if desired4 ,,prunes ,,without ,,sugar ,wash prunes thoroughly1 pour boiling water over same and let them stand for ten minutes4 ,then drain and pour boiling water over them again2 put in sealed jar2 see that prunes are all covered with water4 ,ready for use after forty-eight hours4 ,will keep for a week at a time and the longer they stand the thicker the syrup gets4 ,,steamed ,,prunes ,steam until the fruit is swollen to its original size and is tender4 ,sprinkle with powdered sugar and squeeze lemon juice over them4 ,,prune ,,souffl ,remove the pits from a large cup of stewed prunes and chop fine4 ,add the whites of three eggs and a half cup of sugar beaten to a stiff froth4 ,mix well1 turn into a buttered dish and bake thirty minutes in a moderate oven4 ,serve with whipped cream4 ,if it is desired to cook this in individual cups1 butter the cups1 fill only two-thirds full1 to allow for puffing up of the eggs1 and set the cup a in a pan of water to bake4 ,some like a dash of cinnamon in this4 ,,sweet ,,entr,e ,,of ,,ripe ,,peaches ,take large1 solid peaches1 pour boiling water over them so that the skin may be removed smoothly4 ,have ready thick syrup made of sugar and water4 ,when boiling hot add peaches and boil about five minutes2 remove and place in ice chest4 ,when ready to serve have a sweet cracker on dish1 place peach on same and pour over this a raspberry jelly slightly thinned and cover all with salted almonds or walnuts4 ,other fruits may be treated in like manner4 99,,mehlspeise 7,,flour ,,foods799 ,,noodles ,beat three whole eggs very light and sift in sufficient flour to make a stiff paste4 ,work until smooth1 break off a piece and roll out on board very thin4 ,break oft another piece and roll and continue until all is used4 ,let rolled-out dough dry1 then cut all except one piece in long strips one inch wide4 ,fold the one piece in layers and cut very fine noodles4 ,boil large noodles in pot of salted boiling water1 drain in colander when tender and stir in two tablespoons of butter4 ,heat a tablespoon of butter in the frying-pan and brown fine noodles in this butter4 ,sprinkle these over the broad noodles1 pour a cup of milk over the whole and brown in stove4 ,serve in same dish in which it was baked4 ,,broad ,,noodles ,make noodles as above and when drained sprinkle with fine noodles which have been browned in two tablespoons of sweet dripping2 serve as a vegetable4 ,if so desired1 a cup of soup stock may be added and noodles browned in stove4 ,serve hot4 ,,noodles ,,with ,,butter ,plunge one pound of noodles into two quarts of boiling water and cook for fifteen minutes4 ,drain well1 replace in the same pan1 season with one-half teaspoon of salt1 two teaspoons of white pepper1 adding one ounce good butter4 ,gently mix without breaking the noodles until the butter is thoroughly dissolved1 and serve4 ,,noodles ,,with ,,cheese ,if you make the noodles at home1 use two eggs for the dough2 if you buy macaroni use one-quarter of a pound1 cut up and boil in salt water2 boil about fifteen minutes2 drain off the water and let cold water run through them2 grate a cup of cheese2 melt a piece of fresh butter1 about the size of an egg1 in a saucepan1 stir in a heaping tablespoon of flour1 add gradually to this a pint of rich milk1 stirring constantly2 take from the fire as it thickens4 ,butter a pudding dish1 lay in a layer of noodles1 then cheese1 then sauce1 then begin with noodles again until all is used up4 ,sprinkle cheese on top1 a few cracker crumbs and flakes of butter here and there4 ,bake until brown4 ,,noodles ,,and ,,apples ,peel and cut six apples4 ,take broad noodles made out of three eggs1 boil them fifteen minutes1 drain1 then mix with two tablespoons of fresh butter4 ,add some cinnamon and sugar to noodles4 ,put a layer of noodles1 then apples and so on until pan is filled1 being careful to have noodles on top4 ,put bits of fresh butter on top4 ,bake until apples are tender4 ,if so desired1 a milchig pie crust may be made and used as an under crust and when apples are tender and crust done1 turn out on a large platter with crust side on top4 ,,scalloped ,,noodles ,,and ,,prunes ,make broad noodles with three eggs4 ,boil until tender1 drain1 pouring cold water through colander4 ,stew prunes1 sprinkle with sugar and cinnamon4 ,in a well-greased baking-dish place one-quarter of the noodles1 bits of butter or other fat1 add one-half of the prunes1 then another layer of the noodles1 butter or fat1 the remaining prunes1 the rest of the noodles4 ,pour over the prune juice and spread crumbs over top and bake in a moderate oven until crumbs are brown4 ,,noodles ,,and ,,mushrooms ,make broad noodles1 boil and serve with melted butter spread over the noodles and this sauce3 ,brown a tablespoon of butter in the skillet1 add one-half tablespoon of flour1 then liquor of mushrooms1 pinch of salt and pepper4 ,when smooth1 add mushrooms4 ,let boil and serve in a separate dish4 ,when serving1 a spoon of mushrooms is to be put over each portion of noodles4 ,,geroestete ,,fervelchen ,,pf,,rvel 7,,egg ,,barley7 ,make just as you would a noodle dough1 only stiffer1 by adding and working in as much flour as possible and then grate on a coarse grater4 ,spread on a large platter to dry2 boil one cup of egg barley in salt water or milk1 which must boil before you put in the egg barley until thick4 ,serve with melted butter poured over them4 7,a simpler and much quicker way is to sift a cup or more of flour on a board2 break in two eggs1 and work the dough by rubbing it through your hands until it is as fine as barley grains47 ,,pf,,rvel--,,fleischig ,make as much egg barley as required4 ,heat two tablespoons of fat1 add one-quarter cup of onions1 fry until golden brown1 add the dried egg barley and brown nicely4 ,place in a pudding-dish1 add three cups of hot soup stock or water to more than cover4 ,bake in a moderate oven about one hour or until the water has nearly all evaporated and the egg barley stands out like beads and is soft4 ,the onion may be omitted4 ,serve hot in place of a vegetable4 ,,kaese ,,kraepfli 7,,cheese ,,kreplich7 ,make a dough of one egg with a tablespoon of water2 add a pinch of salt2 work this just as you would noodle dough1 quite stiff4 ,sift the flour in a bowl1 break in the egg1 add the salt and water1 mix slowly by stirring with the handle of a knife1 stirring in the same direction all the time4 ,when this dough is so stiff that you cannot work it with the knife1 flour your noodle board and work it with the hollow of your hands1 always toward you1 until the dough is perfectly smooth2 roll out as thin as paper and cut into squares three inches in diameter4 ,fill with pot cheese or schmierkaese which has been prepared in the following manner3 ,stir up a piece of butter the size of an egg1 adding one egg1 sugar1 cinnamon1 grated peel of a lemon and pinch of salt1 pounded almonds1 which improve it2 fill the kraepfli with a teaspoon1 wet the edges with beaten egg1 fold into triangles1 pressing the edges firmly together2 boil in boiling milk2 when done they will swim to the top4 ,eat with melted butter or cream4 ,,boiled ,,macaroni ,break the macaroni into small pieces2 boil for half an hour2 drain and blanch in cold water4 ,reheat in tomato or cream sauce and serve4 ,grated cheese may be sprinkled over the dish if desired4 ,,spaghetti ,spaghetti is a small and more delicate form of macaroni4 ,it is boiled until tender in salted water and is combined with cheese and with sauces the same as macaroni1 and is usually left long4 ,it makes a good garnish4 ,,baked ,,macaroni ,,with ,,cheese ,cook one cup of broken macaroni in two quarts of boiling salted water for twenty or thirty minutes1 drain and pour cold water through the colander4 ,put the macaroni in a pudding-dish in layers1 covering each layer with cream sauce and grated cheese1 one cup will be sufficient1 and on the top layers sprinkle one cup of buttered bread crumbs4 ,bake in oven until the crumbs are brown4 ,,savory ,,macaroni ,after baking2 some flour to a pale fawn color pass it through a sieve or strainer to remove its gritty particles4 ,break half a pound of macaroni into short pieces1 boil them in salted water until fairly tender1 then drain4 ,in a little butter in a saucepan brown a level tablespoon of very finely chopped onion1 then add three or four sliced tomatoes1 a half teaspoon of powdered mixed herbs1 a little nutmeg1 salt and pepper4 ,when the tomatoes are reduced to a pulp add one pint of milk and allow it to come to the boiling point before mixing with it two tablespoons of the browned flour moistened with water4 ,stir and boil till smooth1 press the whole through a strainer and return to the saucepan4 ,when boiling1 add the macaroni and a few minutes later stir in two tablespoons of grated or finely chopped cheese4 ,it may be served at once1 but is vastly improved by keeping the pan for half an hour by the side of the fire in an outer vessel of water4 ,or the macaroni may be turned into a casserole and finished off in the oven4 ,for a meat meal the onions may be browned in sweet drippings or olive oil and soup stock substituted for the milk4 ,,dumplings ,,for ,,stew ,mix two teaspoons of baking powder with two cups of flour1 one egg1 one cup of cold water and a little salt4 ,stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil4 ,cover closely and do not uncover for twenty minutes1 boiling constantly1 but not too hard4 ,serve immediately in the stew4 ,,spaetzlen ,,or ,,spatzen ,sift two cups of flour into a bowl1 make a depression in the centre and break into it two eggs1 add a saltspoon of salt and enough water or milk to form a smooth1 stiff dough4 ,set on some water to boil1 salt the water and when the water boils drop the spaetzle into it1 one at a time4 ,do this with the spoon with which you cut the dough1 or roll it on a board into a round roll and cut them with a knife4 ,when the spaetzle are done1 they will rise to the surface1 take them out with a perforated skimmer and lay them on a platter4 ,now heat two tablespoons of butter and add bread crumbs1 let them brown for a minute and pour all over the spaetzle4 ,if you prefer you may put the spaetzle right into the spider in which you have heated the butter4 ,another way to prepare them is after having taken them out of the water1 heat some butter in a spider and put in the spaetzle1 and then scramble a few eggs over all1 stirring eggs and spaetzle together4 ,serve hot4 ,,sour ,,spatzen ,brown three tablespoons of flour with one tablespoon of sweet drippings1 add a small onion finely chopped1 then cover the spider and let the onion steam for a little while2 do this over a low heat so there will be no danger of the union getting too brown2 add vinegar and soup stock and two tablespoons of sugar4 ,let this boil until the sauce is of the right consistency4 ,serve with spaetzlen made according to the foregoing recipe1 using water in place of the milk to form the dough4 ,pour the sauce over the spaetzlen before serving4 ,by adding more sugar the sauce may be made sweet sour4 ,,leberknadel 7,,calf ,,liver ,,dumplings7 ,chop and pass through a colander one-half pound of calf's liver2 rub to a cream four ounces of marrow1 add the liver and stir hard4 ,then add a little thyme1 one clove of garlic grated1 pepper1 salt and a little grated lemon peel1 the yolks of two eggs and one whole egg4 ,then add enough grated bread crumbs or rolled crackers to this mixture to permit its being formed into little marbles4 ,drop in boiling salt water and let cook fifteen minutes2 drain1 roll in fine crumbs and fry in hot fat4 ,,milk ,,or ,,potato ,,noodles ,boil seven or eight potatoes1 peel and let them stand several hours to dry2 then grate them and add two eggs1 salt and enough flour to make a dough thick enough to roll4 ,roll into long1 round noodles as thick as two pencils and cut to length of baking-pan4 ,butter pan and lay noodles next to each other2 cover with milk and lumps of butter and bake fifteen minutes1 till yellow2 serve immediately with bread crumbs browned in butter4 ,,kartoffel ,,kloesse 7,,potato ,,dumplings7 ,boil about eight potatoes in their jackets and when peeled lay them on a platter overnight4 ,when ready to use them next day1 grate1 add two eggs1 salt1 a little nutmeg if desired1 one wine-glass of farina1 a tablespoon of chicken fat1 one scant cup of flour gradually1 and if not dry enough add more flour1 but be sure not to make the mixture too stiff as this makes the balls heavy4 ,place balls in salted boiling water1 cook until light and thoroughly done1 serve just1 as they are or fried in chicken fat until brown4 ,the dumplings may be made of the same mixture and in the centre of each dumpling place stripes of bread one inch long and one-fourth inch thick which have been fried in chicken fat and onions4 ,flour your hands well and make into dumplings4 ,put into boiling-salted water1 boil about twenty-five minutes4 ,serve at once with chopped onions browned1 or browned bread crumbs and chicken fat4 ,,wiener ,,kartoffel ,,kloesse ,boil eight potatoes4 ,when they are very soft drain off every drop of water1 lay them on a clean baking-board and mash them while hot with a rolling-pin1 adding about one cup of flour4 ,when thoroughly mashed1 break in two eggs1 salt to taste1 and flavor with grated nutmeg4 ,now flour the board thickly and foil out this potato dough about as thick as your little finger and spread with the following3 ,heat some fresh goose fat in a spider1 cut up part of an onion very fine1 add it to the hot fat together with one-half cup of grated bread crumbs4 ,when brown1 spread over the dough and roll just as you would a jelly-roll4 ,cut into desired lengths 7about three or four inches71 put them in boiling water1 slightly salted1 and boil uncovered for about fifteen minutes4 ,pour some hot goose grease over the dumplings4 ,,bairische ,,dampfnudeln1 ,no4 #a ,soak one cake of compressed yeast in a cup of lukewarm milk with a teaspoon of sugar1 a teaspoon of salt1 and sift a pint of flour in a bowl1 in which you may also stir a small cup of milk and one egg4 ,pour in the yeast and work all thoroughly1 adding more flour1 but guarding against getting the dough too stiff4 ,cover up the bowl of dough and let it raise until it is as high again1 which will take at least four hours4 ,flour a baking-board and mold small biscuits out of your dough1 let them raise at least half an hour4 ,then butter a large1 round1 deep pan and set in your dumplings1 brushing each with melted butter as you do so4 ,when all are in1 pour in enough milk to reach just half way up to the dumplings4 ,bake until a light brown4 ,eat hot1 with vanilla sauce4 ,,bairische ,,dampfnudeln1 ,no4 #b ,make the dough just as you would in the above recipe1 adding a tablespoon of butter1 and after they have risen steam instead of baking them4 ,if you have no steamer improvise one in this way3 ,put on a kettle of boiling water1 set a colander on top of the kettle and lay in your dumplings1 but do not crowd them2 cover with a close-fitting lid and put a weight on top of it to keep in the steam1 when done they will be as large again as when first put in4 ,take up one at first to try whether it is done by tearing open with two forks4 ,if you have more than enough for your family1 bake a pan of biscuits out of the remaining dough4 ,serve dumplings hot with prune sauce4 ,,apple ,,slump ,pare1 core and quarter apples1 add a little water and sugar to taste1 stew until tender and cover with the following mixture3 ,sift one pint of flour and one teaspoon of baking powder1 add a pinch of salt and two cups of milk1 mix and turn out onto a lightly floured board4 ,roll to one-half inch thickness and place over the stewed apples1 cover and cook for ten minutes without lifting the lid4 ,serve hot with cream and sugar or soft custard4 ,,boiled ,,apple ,,dumplings ,beat well1 without separating1 two eggs1 add a pinch of salt1 two cups of milk and one cup of flour4 ,to a second cup of flour1 add two teaspoons of baking powder2 add this to the batter and as much more flour as is necessary to make a soft dough4 ,roll out quickly one-half inch thick4 ,cut into squares1 lay two or three quarters of pared apples on each1 sprinkle with sugar and pinch the dough around the apples4 ,have a number of pudding cloths ready1 wrung out of cold water1 and sprinkle well with flour4 ,put a dumpling in each1 leave a little room for swelling and tie tightly4 ,drop into a kettle of rapidly boiling water and keep the water at a steady boil for an hour4 ,serve hot with hard sauce4 ,have a saucer in the bottom of kettle to prevent burning4 ,,farina ,,dumplings ,beat yolks of four eggs with three tablespoons of goose1 turkey or chicken fat1 but if these are not convenient1 clear beef drippings will do4 ,put in enough farina to make a good ,batter4 ,beat whites of eggs to a stiff froth with pinch of salt1 and stir in batter4 ,put on in large boiler sufficient water to boil dumplings and add one tablespoon of salt4 ,when boiling drop in by tablespoons4 ,boil one hour4 ,this quantity makes twenty dumplings4 ,,huckleberry ,,dumplings ,take a loaf of stale bread2 cut off the crust and soak in cold water1 then squeeze dry4 ,beat three eggs light1 yolks and whites together add one quart berries and mix all together with a little brown sugar and a pinch of salt4 ,boil steadily one hour1 serve with hard sauce4 ,,plum ,,knoedel 7,,hungarian7 ,boil several potatoes1 mash1 mix with one egg yolk1 a little salt and enough flour to make a dough soft enough to hold the impress of the finger4 ,roll out and cut into four-cornered pieces2 in each square place a ,german plum which has had the pits removed and a mixture of sugar and cinnamon2 put in place of the pit4 ,roll each square into a round dumpling2 put these into a pan with boiling2 salted water and let them cook covered for six or eight minutes4 ,when done1 serve with some bread crumbs browned in butter or schmalz and spread over the knoedel4 ,,pear ,,dumpling 7,,birne ,,kloesse7 ,take half a loaf of white bread or as much stale white bread1 soak the white part and grate the crust1 add one cup of suet chopped very fine1 one cup of flour1 one egg1 salt and spices to taste1 and one-half teaspoon of baking-powder4 ,make this into a dumpling1 put it on a tiny plate in a large kettle4 ,lay prunes and pears around1 about a pound of each1 one cup of brown sugar1 two pieces of stick cinnamon1 dash of claret and cold water to almost cover2 then cover kettle tightly and boil four hours4 ,serve hot4 ,prunes and dried apples may be used as well4 ,,peach ,,dumplings ,make a dough of a quart of flour and a pint of milk1 or water1 a tablespoon of shortening1 a pinch of salt1 one egg and a spoon of sugar2 add a piece of compressed yeast1 which has previously been dissolved in water4 ,let the dough raise for three hours4 ,in the meantime make a compote of peaches by stewing them with sugar and spices1 such as cinnamon and cloves4 ,stew enough to answer for both sauce and filling4 ,when raised1 flour the baking-board and roll out the dough half an inch thick4 ,cut cakes out of it with a tumbler1 brush the edges with white of egg1 put a teaspoon of peach compote in the centre of a cake and cover it with another layer of cake and press the edges firmly together4 ,steam over boiling water and serve with peach sauce4 ,a delicious dessert may also be made by letting the dough rise another half hour after being rolled out1 and before cutting4 ,compote of huckleberries may be used with these dumplings instead of peaches1 if so desired4 ,,cherry ,,roley-,,poley ,make a rich baking-powder biscuit dough1 and roll it out until it is about two-thirds of an inch thick4 ,pit and stew enough cherries to make a thick layer of fruit and add sugar to taste4 ,spread them over the dough thickly and roll it up1 taking care to keep the cherries from falling out4 ,wrap a cloth around it1 and sew it up loosely with coarse thread1 which is easily pulled out4 ,allow plenty of room for the dough to rise4 ,lay the roley-poley on a plate1 set it in a steamer and steam for an hour and a half4 ,serve in slices1 with cream or sauce4 ,,shabbas ,,kugel ,soak five wheat rolls in water1 then press the bread quite dry1 add one cup of drippings or one-half pound of suet chopped very fine1 a pinch of salt1 two eggs well beaten1 one teaspoon of cinnamon1 one grated lemon rind1 one-half cup of sugar1 one tablespoon of water4 ,stir all together thoroughly1 grease the kugel pot well with warm melted fat1 pour in the mixture and send it ,friday afternoon to the bakery where it will remain till ,saturday noon2 it will then be baked brown4 ,if one has a coal range that will retain the heat for the length of time required1 it will be baked nicely4 ,the kugel must be warm1 however1 when served4 ,,kugel 7,,scharfe7 ,if one desires an unsweetened kugel omit the sugar and cinnamon in the recipe above and season with salt and pepper4 ,when required for any other meal but ,shabbas1 a kugel can be baked brown in two hours4 ,,kugel ,soak five ounces of white bread--it may be stale bread--in cold water2 then squeeze out every bit of water1 put it in a bowl1 add three-fourths cup of soft goose fat in small pieces1 five whole eggs2 one cup of flour1 one-half cup of sugar1 one-fourth cup of cracker meal1 three apples and two pears cut in small pieces1 two dozen raisins with the seeds removed1 salt to taste1 a tiny pinch of pepper1 one-quarter teaspoon each of cinnamon and allspice4 ,mix all well together1 and pour into an iron pan that has the bottom well covered with goose-fat2 stick a few pieces of cut apple or pear in the top of the pudding4 ,pour a cup of cold water over all2 place in the oven to bake4 ,bake slowly for five or six hours4 ,if the water cooks out before it is ready to brown1 add more4 ,bake brown1 top and bottom4 ,,noodle ,,kugel ,cook three cups of broad noodles in salted boiling water ten minutes4 ,drain and add three-fourths cup of chicken or goose fat and four eggs1 well beaten4 ,place in a well-greased iron pot and bake until the top of the kugel is well browned4 ,serve hot with raspberry jelly or stewed fruit of any kind4 ,,pear ,,kugel ,cream one cup of rendered fat with one cup of sugar1 add one-half loaf of bread1 previously soaked and pressed dry1 a little salt1 one-fourth cup of flour4 ,grease pudding-dish and put in alternate layers of the mixture and pears that have been boiled with water1 sugar and claret4 ,bake slowly three hours4 ,,kraut ,,kugel ,chop up cabbage and let stew in fat slowly until quite brown4 ,do this the day previous to using4 ,next day mix in with the stewed cabbage one-fourth of a loaf of bread soaked in water and squeezed dry1 one-half cup of flour1 one-half cup of brown sugar1 one-eighth pound of raisins1 some finely chopped citron1 one-fourth pound of almonds 7mixed with a few bitter almonds71 one-half teaspoon of salt1 some cinnamon and allspice1 about a teaspoon1 juice and peel of one lemon and four eggs4 ,mix all thoroughly1 pour into well-greased iron pan 7kugel pot7 and bake slowly4 ,,apple ,,kugel ,soak half a loaf of bread in water and squeeze dry1 shave a cup of suet very fine and cut up some tart apples in thin slices4 ,add sugar1 raisins1 cinnamon1 about one-quarter cup of pounded almonds and the yolks of three eggs4 ,mix all thoroughly4 ,add whites beaten to a stiff froth last4 ,bake one hour4 ,,rice ,,kugel ,boil one cup of rice in water until done1 then let it cool4 ,in the meanwhile rub one-fourth cup of chicken-fat to a cream1 add a scant cup of powdered sugar1 a little cinnamon1 the grated peel of one lemon1 the yolks of three eggs1 adding one at a time2 one-half cup of raisins seeded1 one-half pound of stewed prunes pitted1 then add the cold rice4 ,one-half cup of pounded almonds mixed with a few bitter ones improves this pudding4 ,serve with a pudding sauce1 either wine or brandy4 ,this pudding may be eaten hot or cold and may be either baked or boiled4 ,if baked1 one hour is required2 if boiled1 two hours2 the water must be kept boiling steadily4 ,left-over rice may be used1 butter instead of the fat1 and the rice may be boiled in milk4 ,,apple ,,schalet1 ,no4 #a ,take one pound of fresh beef heart fat1 shave it as fine as possible with a knife4 ,sift one quart of flour into a deep bowl1 add two tumblers of ice-cold water1 one tablespoon of brown sugar1 a saltspoon of salt1 then add the shaved heart fat and work well into the sifted flour4 ,put it on a pie-board and work as you would bread dough1 with the palm of your hand1 until it looks smooth enough to roll4 ,do not work over five minutes4 ,now take half of this dough1 flour your pie-board slightly and roll out as you would pie dough1 about once as thick4 ,grease a deep pudding-dish 7an iron one is best71 one that is smaller at the bottom than the top1 grease it well1 line the pudding-dish1 bottom and sides1 clear to the top1 fill this one-third full with chopped tart apples1 raisins1 part of a grated lemon peel1 citron cut quite fine1 pounded almonds and melted drippings here and there4 ,sprinkle thickly with sugar1 half brown and half white1 and a little ground cinnamon4 ,moisten each layer with one-half wine-glass of wine4 ,now put another layer of dough1 rolling out half of the remaining dough and reserving the other half for the top covering1 fill again with apples1 raisins1 etc41 until full1 then put on top layer4 ,press the dough firmly together all round the edge1 using a beaten egg to make sure of its sticking4 ,roll the side dough over the top with a knife and pour a cup of water over the pudding before setting it in the oven4 ,time for baking1 two hours4 ,if the top browns too quickly1 cover4 ,this advantage of this pudding is1 it may be baked the day previous to using1 in fact1 it is better the oftener it is warmed over--always adding a cup of water before setting it in the oven4 ,before serving the pudding turn it out carefully on a large platter1 pour a wine-glass of brandy which has been slightly sweetened over the pudding and light it1 carry to the table in flames4 ,a novice had better try this pudding plain1 omitting the wine1 brandy1 almonds and citron1 moistening with water instead of wine before baking4 ,almost as nice and very good for ordinary use4 ,some apples require more water than others1 the cook having to use her own judgment regarding the amount required4 ,,apple ,,schalet1 ,no4 #b ,line an iron pudding-dish with schalet dough1 greasing it well before you do so4 ,chop up some apples quite fine1 put on the crust1 also some raisins 7seeded71 sugar and cinnamon1 then put another layer of pie and another layer of chopped apples1 and so on until filled1 say about three layers1 the last being crust4 ,bake slowly and long until a nice dark brown4 ,,schalet ,,dough 7,,merber ,,deck7 ,cream four tablespoons of drippings1 add a pinch of salt1 two tablespoons of granulated sugar1 beat in well one egg1 add one cup of sifted flour and enough cold water to moisten dough so that it can be rolled out--about three tablespoons will be sufficient2 it depends on the dryness of the flour how much is required4 ,,noodle ,,schalet ,make the quantity of noodles desired1 then boil4 ,when done1 drain through colander1 pouring cold water over the noodles4 ,when all the water has drained off1 beat up three eggs in a large bowl1 mix the noodles with the beaten eggs4 ,grease an iron pudding dish with plenty of goose grease or drippings1 put in a layer of noodles1 then sprinkle one-fourth cup of sugar1 some pounded almonds1 the grated peel of one lemon and a few raisins2 sprinkle some melted fat over this1 then add another layer of noodles1 some more sugar and proceed as with the other layer until all the noodles are used4 ,bake two hours4 ,broad or fine noodles are equally good for this schalet4 ,if desired1 one tart apple chopped very fine may be added with the almonds4 ,,carrot ,,schalet ,boil one pound of carrots1 let them get perfectly cold before grating them4 ,in the meanwhile cream a heaping tablespoon of drippings or chicken fat and four tablespoons of sugar1 add gradually the yolks of four eggs1 the grated peel of one lemon1 one teaspoon of cinnamon1 a little grated nutmeg1 three tablespoons of flour1 one teaspoon of baking-powder1 pinch of salt1 and the beaten whites last4 ,heat a few tablespoons of fat in a pudding dish1 pour in the mixture and bake in a moderate oven one hour1 then sprinkle sugar and cinnamon and return to oven for a few moments to brown4 ,serve hot4 ,,seven ,,layer ,,schalet ,take two cups of flour1 one egg1 three tablespoons of fat1 one cup of water1 a little sugar1 pinch of salt1 and knead lightly4 ,put dough aside in a cold place while you prepare a mixture of one cup of sugar1 one and one-half teaspoons of cinnamon and three tablespoons of bread crumbs4 ,cut dough in seven pieces and roll out each piece separately4 ,place one layer on a greased baking-tin and spread the layer with melted fat and sprinkle with sugar and cinnamon2 place upon this the second layer1 sprinkle on this two ounces of sweet and bitter almonds which have been grated and mixed with sugar2 over this place the third layer and spread with oil1 sprinkle with cinnamon and sugar and one-half pound of cleaned1 seedless raisins4 ,place the fourth layer on and spread with jelly and one-half pound of citron cut up very small4 ,cover over with another layer1 spread fat and sprinkle with cinnamon and sugar and grated lemon peel and juice of lemon4 ,place the sixth layer and spread and sprinkle with sugar and cinnamon4 ,put on the last layer and spread with fat and sprinkle with sugar and cinnamon4 ,cut in four-cornered pieces and bake thoroughly and until a nice brown4 ,this schalet may be made and left whole2 a frosting put on top and when well baked will keep for a month or more4 ,,boiled ,,potato ,,pudding ,stir the yolks of four eggs with one-half cup of sugar1 add one-half cup of blanched and pounded almonds2 grate in the peel1 also the juice of one lemon1 one-half pound of grated potatoes that have been boiled the day before4 ,lastly add the stiffly beaten whites1 some salt and more potatoes1 if necessary4 ,grease your pudding-pan well1 pour in the mixture and bake4 ,set in a pan of water in oven2 water in pan must not reach higher than one-half way up the pudding-form4 ,bake one-half hour4 ,turn out on platter and serve with a wine1 chocolate1 or lemon sauce4 ,one can bake in an iron pudding-form without the water4 ,,potato ,,schalet ,peel and grate five or six large potatoes and one onion4 ,soak some bread and two or three crackers4 ,press out the water and add to the potatoes and onion1 salt to taste4 ,add two tablespoons of boiling fat and one beaten egg4 ,have plenty of hot fat in pan1 put in the pudding1 pour over it one cup of cold water4 ,bake in hot oven one hour4 ,two slices of white bread1 one inch thick1 will be sufficient bread for this schalet4 ,,sweet ,,potato ,,pudding ,take one quart of grated1 raw sweet potatoes1 one tablespoon leach of meat fat and chicken fat1 one half pound of brown sugar1 one-half pint of molasses1 one and one-half pints of cold water1 one saltspoon of salt and a little black pepper1 grated orange peel1 ginger1 nutmeg and cinnamon to taste4 ,pour into greased baking-pan and bake until it jellies4 ,bake in moderate oven4 ,may be eaten as a dessert1 warm or cold4 ,,apple ,,strudel1 ,no4 #a ,sift two cups of flour1 add pinch of salt and one teaspoon of powdered sugar4 ,stir in slowly one cup of lukewarm water1 and work until dough does not stick to the hands4 ,flour board1 and roll1 as thin as possible4 ,do not tear4 ,place a tablecloth on table1 put the rolled out dough on it1 and pull gently with the hands1 to get the dough as thin as tissue paper4 ,have ready six apples chopped fine1 and mixed with cinnamon1 sugar1 one-half cup of seedless raisins1 one-half cup of currants4 ,spread this over the dough with plenty of chicken-fat or oil all over the apples4 ,take the tablecloth in both hands1 and roll the strudel1 over and over1 holding the cloth high1 and the strudel will almost roll itself4 ,grease a baking-pan1 hold to the edge of the cloth1 and roll the strudel in4 ,bake brown1 basting often with fat or oil4 ,,apple ,,strudel1 ,no4 #b ,into a large mixing bowl place one and one-half cups of flour and one-quarter teaspoon of salt4 ,beat one egg lightly and add it to one-third cup of warm water and combine the two mixtures4 ,mix the dough quickly with a knife2 then knead it1 place on board1 stretching it up and down to make it elastic1 until it leaves the board clean4 ,now toss it on a well-floured board1 cover with a hot bowl and keep in a warm place4 ,while preparing the filling lay the dough in the centre of a well-floured tablecloth on the table2 roll out a little1 brush well with some melted butter1 and with hands under dough1 palms down1 pull and stretch the dough gently1 until it is as large as the table and thin as paper1 and do not tear the dough4 ,spread one quart of sour apples1 peeled and cut fine1 one-quarter pound of almonds blanched and chopped1 one-half cup of raisins and currants1 one cup of sugar and one teaspoon of cinnamon1 evenly over three-quarters of the dough1 and drop over them a few tablespoons of melted butter4 ,trim edges4 ,roll the dough over apples on one side1 then hold cloth high with both hands and the strudel will roll itself over and over into one big roll1 trim edges again4 ,then twist the roll to fit the greased pan4 ,bake in a hot oven until brown and crisp and brush with melted butter4 ,if juicy small fruits or berries are used1 sprinkle bread crumbs over the stretched dough to absorb the juices4 ,serve slightly warm4 ,,rahm ,,strudel ,prepare the dough as for ,apple ,strudel as directed in the foregoing recipe1 drip one quart of thick sour milk on it lightly1 with a large spoon1 put one cup of grated bread crumbs over the milk1 add two cups of granulated sugar1 one cup of chopped almonds1 one cup of raisins1 and one teaspoon of cinnamon1 roll and place in well-buttered pan1 put small pieces of butter over the top1 basting frequently4 ,serve warm with vanilla sauce4 ,one-half this quantity may be used for a small strudel4 ,,cherry ,,strudel ,make a dough of two cups of flour1 a pinch of salt and a little lukewarm water2 do not make it too stiff1 but smooth4 ,slap the dough back and forth4 ,do this repeatedly for about fifteen minutes4 ,now put the dough in a warm1 covered bowl and set it in a warm1 place for half an hour4 ,in the meantime stem and pit two quarts of sour cherries4 ,grate into them some stale bread 7about a plateful72 also the peel of half a lemon1 and mix4 ,add one cup of sugar1 some ground cinnamon and about four ounces of pounded sweet almonds1 mix all thoroughly4 ,roll out the dough as thin as possible1 lay aside the rolling-pin and pull1 or rather stretch the dough as thin as tissue paper4 ,in doing this you will have to walk all around the table1 for when well stretched it will cover more than the size of an ordinary table4 ,pull off all of the thick edge1 for it must be very thin to be good 7save the pieces for another strudel74 ,pour a little melted goose-oil or butter over this1 and sprinkle the bread1 sugar1 almonds1 cherries1 etc41 over it2 roll the strudel together into a long roll4 ,have ready a long baking-pan well greased with either butter or goose-fat2 fold the strudel into the shape of a pretzel4 ,butter or grease top also and bake a light brown2 baste often while baking4 ,eat warm4 ,,mandel 7,,almond7 ,,strudel ,prepare the dough as for ,apple ,strudel ,no4 #b4 ,blanch one-half pound of almonds and grind1 when dried beat the yolks of four eggs light with one-quarter pound of granulated sugar1 add the grated peel of one lemon and mix in the almonds4 ,spread over the dough with plenty of oil1 butter or fat and roll4 ,bake2 baste very often4 ,,cabbage ,,strudel ,heat one-half cup of goose-fat1 add one medium-sized cabbage and let it simmer until done1 stirring constantly to keep from burning4 ,while cooling prepare strudel dough1 fill with cabbage and one cup of raisins and currants mixed1 two cups of granulated sugar1 one-half cup of chopped almonds and one teaspoon cinnamon1 roll and put little pieces of grease on top2 bake in hot oven and baste frequently4 ,the pans in which the strudel is baked must be greased generously4 ,serve this strudel hot4 ,this strudel may be made for a milk meal by substituting butter for fat4 ,,quark ,,strudel 7,,dutch ,,cheese7 ,make a strudel or roley-poley dough and let it rest until you have prepared the cheese4 ,take half a pound of cheese1 rub it through a coarse sieve or colander1 add salt1 the yolks of two eggs and one whole egg1 sweeten to taste4 ,add the grated peel of one lemon1 two ounces of sweet almonds1 and about four bitter ones1 blanched and pounded1 four ounces of sultana raisins and a little citron chopped fine4 ,now roll out as thin as possible1 spread in the cheese1 roll and bake1 basting with sweet cream4 ,,strudel ,,aus ,,kalbslunge ,wash the lung and heart thoroughly in salt water1 and put on to boil in cold water1 adding salt1 one onion1 a few bay leaves and cook until very tender4 ,make the dough precisely the same as any other strudel4 ,take the boiled lung and heart1 chop them as fine as possible and stew in a saucepan with some fat1 adding chopped parsley1 a little salt1 pepper and mace1 or nutmeg1 the grated peel of half a lemon and a little wine4 ,add the beaten yolks of two eggs to thicken1 and remove from the fire to cool4 ,roll out the dough as thin as possible1 fill in the mixture and lay the strudel in a well-greased pan2 put flakes of fat on top and baste often4 ,eat hot4 ,,rice ,,strudel ,prepare the dough same as for ,apple ,strudel4 ,leave it in a warm place covered1 until you have prepared the rice4 ,wash a quarter of a pound of rice in hot water--about three times--then boil it in milk until very soft and thick4 ,let it cool1 and then add two ounces of butter1 the yolks of four eggs1 four ounces of sugar and one teaspoon of vanilla1 some salt and the beaten whites of two eggs1 mix thoroughly4 ,when your dough has been rolled out and pulled as thin as possible1 spread the rice over it and roll4 ,add pounded almonds and raisins if desired4 ,put in a greased pan and bake until brown1 basting with sweet cream or butter4 99,,cereals99 ,the cereals are the most valuable of the vegetable foods1 including as they do the grains from which is made nearly all the bread of the world4 ,for family use1 cereals should be bought in small quantities and kept in glass jars1 tightly covered4 ,variety is to be found in using the different cereals and preparing them in new ways4 ,many cereals are improved by adding a little milk during the latter part of the cooking4 ,boiling water and salt should always be added to cereals1 one teaspoon salt to one cup of cereal4 ,long cooking improves the flavor and makes the cereal more digestible4 ,cereals should be cooked the first five minutes over the fire and then over hot-water in a double boiler2 if one cannot be procured1 cook cereal in a saucepan set in a larger one holding the hot water4 ,,laws ,,about ,,cereals ,to discover if cereals such as barley1 wheat1 oats1 farina or cornmeal are kosher1 place them on a hot plate1 if no worms or other insects appear they are fit to be eaten1 if not1 they must be thrown away4 ,if flour is mildewed it must be destroyed4 ,,oatmeal ,,porridge ,as oatmeal is ground in different grades of coarseness1 the time for cooking varies and it is best to follow the directions given on the packages4 ,the meal should be cooked until soft1 but should not be mushy4 ,the ordinary rule is to put a cup of meal into two cups of salted boiling water 7a teaspoon of salt71 and let it cook in a double boiler the required time4 ,keep covered until done2 then remove the cover and let the moisture escape4 ,,cold ,,oatmeal ,oatmeal is very good cold1 and in summer is better served in that way4 ,it can be turned into fancy molds or into small cups to cool1 and will then hold the form and make an ornamental dish4 ,,oatmeal ,,with ,,cheese ,cook one cup of oatmeal overnight and just before serving add one tablespoon of butter and one cup grated cheese4 ,stir until the cheese is melted and serve at once4 ,,baked ,,apple ,,with ,,oatmeal ,pare and core the apples and fill the core space with left-over oatmeal mush4 ,put the apples in a baking dish2 sprinkle with sugar2 pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender4 ,serve warm with cream for breakfast or luncheon4 ,,wheat ,,cereals ,wheat cereals1 like oatmeal1 are best cooked by following the directions on the package4 ,most of them are greatly improved by the addition of a little milk or by a few chopped dates or whole sultana raisins4 ,,cornmeal ,,mush ,mix together one cup of cornmeal and one teaspoon of salt1 and add one cup of cold water gradually1 stirring until smooth4 ,pour this mixture into two cups of boiling2 water in a double boiler and cook from three to five hours4 ,serve hot with cream and sugar4 ,,saut,d ,,cornmeal ,,mush ,put left-over mush into a dish and smooth it over the top4 ,when cold cut into slices one-half inch thick4 ,dip each slice into flour4 ,melt one-half teaspoon of drippings in a frying-pan and be careful to let it get smoking hot4 ,brown the floured slices on each side4 ,drain if necessary and serve on a hot plate with syrup4 ,,farina ,to one-half cup of farina take one teaspoon of salt2 pour gradually into three cups of boiling water and cook the mixture in a double boiler for about one hour4 ,,hominy ,get the unbroken hominy and after careful washing soak it twenty-four hours in the water4 ,cook one cup of hominy slowly in the same water in a covered vessel for eight hours or until all the water has been absorbed by the hominy2 add two tablespoons of butter1 one teaspoon of salt and two tablespoons of cream and serve as a vegetable or as a cereal with sugar and cream4 ,,marmelitta ,take two cups of coarse cornmeal and four cups of cold water put on to boil2 add one-half teaspoon of salt4 ,stir the cornmeal continually and when done place on platter1 spread with butter1 sharf cheese or any cheese such as pot or cream cheese4 ,to be eaten warm4 ,,polenta ,place one cup of yellow cornmeal and three cups of cold water in a double boiler1 add one teaspoon of salt1 one-half teaspoon of pepper and cook for forty minutes4 ,while still hot add one and one-half cups of grated cheese to the mixture and heat until it melts4 ,turn the mixture into a greased bowl and allow it to set4 ,the meal may be sliced an inch thick or cut with a biscuit cutter and then fried in hot vegetable oil4 ,serve with white or tomato sauce as desired4 ,,barley1 ,,tapioca1 ,,sago1 ,,etc ,add one teaspoon of salt to one quart of boiling water and pour gradually on one-half cup of barley or other hard grain and boil until tender1 from one to two or more hours1 according to the grain1 and have each kernel stand out distinct when done4 ,add more boiling water as it evaporates4 ,use as a vegetable or in soups4 ,pearl barley1 tapioca and sago cook quicker than other large grains4 ,,boiled ,,rice ,put one-half cup of rice in a strainer2 place the strainer over a bowl nearly full of cold water2 rub the rice2 lift the strainer from the bowl and change the water4 ,repeat this until the water in the bowl is clear4 ,have two quarts of water boiling briskly1 add the rice and one tablespoon of salt gradually so as not to stop the boiling2 boil twenty minutes or until soft1 do not stir2 drain through a colander and place the colander over boiling water for ten minutes to steam4 ,every grain will be distinct4 ,serve as a vegetable or as a cereal with cream and sugar4 ,,rice ,,in ,,milk ,clean the rice as for boiling in water2 and cook one-half cup of rice with one and one-half cups of hot milk and one-half teaspoon of salt1 adding a few seeded or sultana raisins if desired4 ,serve hot like boiled rice or press into small cups1 cool and serve with cream and sugar4 ,,rice ,,with ,,grated ,,chocolate ,cook one-half cup of rice1 place in hot serving dish1 sprinkle generously with grated sweet chocolate2 set in oven one minute and serve4 ,,steamed ,,rice ,wash two cups of rice carefully put in double boiler2 add eight cups of cold water and a pinch of salt and steam for two hours2 do not stir4 ,serve with any kind of stewed fruit or preserve4 ,,apples ,,with ,,rice ,boil one cup of rice in water or milk2 rub the kettle all over with a piece of butter before putting in the rice1 season with salt and add a lump of butter4 ,when cooked1 add about six apples1 pared1 quartered and cored1 sugar and cinnamon4 ,this makes a nice side dish1 or dessert1 served with cream4 ,,boiled ,,rice ,,with ,,pineapple ,boil as much rice as desired and when done slice up the pineapple and add1 with as much sugar as is required to sweeten to taste4 ,,baked ,,rice ,arrange two cups of boiled rice in a baking dish in layers1 covering each with grated cheese1 a little milk1 butter1 salt and red pepper4 ,spread one cup of grated bread crumbs over all and bake in a moderate oven until the crumbs are browned4 ,,sweet ,,rice ,clean and wash one cup of rice4 ,put on to boil with cold water1 add a pinch of salt4 ,when done drain off the water1 if any2 add two cups of milk1 stir in and let boil for five minutes4 ,dish up1 then sprinkle sugar and cinnamon generously over the top4 ,the yolk of an egg can be added just before serving if desired4 ,,eggs ,,baked ,,in ,,rice ,line a buttered dish with steamed rice4 ,break the eggs in the centre1 dot with butter1 sprinkle with salt1 pepper and bake in a moderate oven4 ,,rice ,,and ,,nut ,,loaf ,boil one-half cup of rice 7brown preferred72 drain and dry it4 ,mix with an equal quantity of bread crumbs4 ,add level teaspoon of salt and one-half saltspoon of black pepper4 ,stir in one cup of chopped nuts--pecans or peanuts4 ,add one tablespoon of chopped parsley and one egg4 ,mix thoroughly and pack in bread-pan to mold it4 ,turn it from pan into baking-pan and bake slowly three-quarters of an hour4 ,serve with cream sauce or pure of peas4 ,,pilaf ,put two cups of water on to boil1 add juice of two tomatoes and a pinch of salt4 ,when boiling1 add one cup of rice and let cook until the water has evaporated4 ,then add melted butter1 mix well1 and keep in warm place1 covered1 until ready to serve4 ,,spanish ,,rice ,put one cup of washed rice in frying-pan with four or five tablespoons of poultry fat2 add three onions chopped and two cloves of garlic minced fine4 ,fry ten minutes2 add one red pepper or one canned pimento chopped1 or one teaspoon of paprika1 and three ripe tomatoes or two cups of strained tomatoes and one teaspoon of salt4 ,cook slowly about one hour1 and as the water evaporates1 add more boiling water to keep from burning4 ,,left-,,over ,,cereals ,oatmeal1 hominy1 cracked wheat1 and other cereals which are left over can be added next day to the fresh stock1 for they are improved by long boiling and do not injure the new supply1 or such as is left can be molded in large or in small forms1 and served cold with cream1 or milk and sugar4 ,in warm weather cereals are nicer cold than hot4 ,cold hominy and mush1 cut into squares and fried1 so that a crisp crust is formed on both sides1--also hominy or farina1 rolled into balls and fried1--are good used in place of a vegetable or as a breakfast dish4 ,any of the cereals make good pancakes1 or a small amount added to the ordinary pancake batter improves it4 99,,eggs99 ,eggs and the foods into which they enter are favorite articles of diet in most households4 ,they are an agreeable substitute for meat and even when high in price make a cheaper dish than meat4 ,a fresh egg should feel heavy1 sink in water1 and when held to a bright light show a clear round yolk4 ,,to ,,preserve ,,eggs ,in the early spring or fall when eggs are plentiful and at their best1 pack them away for future use4 ,use strictly fresh eggs with perfect shells 7no cracks74 ,buy water glass at drugstore4 ,use ten parts water to one of water glass4 ,boil water1 when cool add water glass and beat well4 ,use an earthen jar or crock1 pack in rows and pour over the liquid mixture to cover well4 ,place old plate over eggs in crock to keep them under water4 ,put cover on jar and keep in cool place4 ,more eggs may be added at any time if well covered with the liquid mixture4 ,for fifteen dozen eggs use one quart water glass4 ,,to ,,keep ,,egg ,,yolks ,the yolks may be kept several days and be as if just separated from the whites if they are placed in a cup previously rinsed with cold water and a pinch of salt added to them4 ,the cup must be closely covered with a wet cloth1 and this must be changed and well rinsed in cold water every day4 ,when whites are left over make a small angel cake or any of the cookies which require the whites of egg only4 ,when yolks are left over use for making mayonnaise4 ,,poached ,,or ,,dropped ,,eggs ,fill a pan with boiling1 salted water4 ,break each egg into a wet saucer and slip it into the water2 set the pan back where water will not boil4 ,dip the water over the eggs with a spoon4 ,when the white is firm and a film has formed over the yolk1 they are cooked4 ,take them up with a skimmer1 drain and serve hot1 on toast4 ,season with salt4 ,,boiled ,,eggs ,soft-boiled eggs may be prepared in two ways4 ,the eggs may be dropped carefully into boiling water and boiled three minutes1 or they may be placed in a covered vessel of boiling water and allowed to stand in a warm place 7but not on the stove7 for ten minutes4 ,eggs prepared in this way are sometimes called ,coddled ,eggs4 ,they are much more delicate and digestible than the usual ,boiled ,eggs4 ,hard-boiled eggs should be cooked in boiling water for fifteen or twenty minutes and then dropped in cold water to prevent the yolk from turning dark4 ,,scrambled ,,eggs ,break into a bowl as many eggs as required1 add salt and pepper4 ,have some very hot butter in the frying-pan on the stove2 pour in the eggs1 stir constantly until set1 not stiff1 and serve on a hot platter at once4 ,,fried ,,eggs ,melt in a frying-pan a piece of butter1 or fat for a meat meal4 ,when hot1 drop in the eggs1 one at a time1 being careful not to break the yolk4 ,when the white of the egg is set they are done1 though some persons like them turned over and cooked on the other side4 ,remove from the pan with a cake turner4 ,,baked ,,eggs ,butter individual baking dishes and break an egg in each1 being careful to keep the yolk whole4 ,put on each egg a bit of butter1 a little pepper and salt4 ,bake in moderate oven from four to six minutes4 ,,baked ,,eggs ,,with ,,cheese ,butter a baking dish of a size necessary for number of eggs desired1 break eggs into dish1 add salt1 paprika1 pepper to taste1 one tablespoon of cream1 and two tablespoons of grated cheese4 ,place dish in a pan of hot water in moderate oven for five minutes until eggs are set4 ,,tomato ,,with ,,egg ,cut top from tomatoes1 remove seeds1 put a raw egg in each tomato1 dust with salt1 pepper1 and finely chopped parsley4 ,place in moderate oven until egg is set4 ,serve with cream sauce4 ,,baked ,,egg ,,with ,,tomatoes ,remove the skin from six fresh tomatoes or take one-half can of tomatoes1 chop them and put them on stove and cook for twenty minutes2 season with one tablespoon of chopped parsley1 half an onion chopped1 salt and pepper2 thicken at the end of that time with one teaspoon of melted butter mixed with one tablespoon of flour4 ,put aside to cool4 ,then mix in the yolks of four eggs well beaten1 and lastly cut and fold in the four whites4 ,butter a pudding dish and set this mixture in the oven in a pan of lukewarm water and bake in a moderate oven until a golden brown4 ,,plain ,,omelet ,to make an omelet for breakfast or luncheon for two persons1 take three eggs1 three tablespoons of sweet milk and a saltspoon of salt4 ,whip the yolks of the eggs1 the milk and salt to a light foam with an egg whip4 ,slowly add the yolk mixture to the whites of the eggs1 which should be beaten to a stiff froth in a big bowl4 ,after the yolks and milk are well whipped through the whites1 beat the whole together for a few minutes with the egg-beater4 ,in an omelet pan or a large frying-pan put a tablespoon of good butter4 ,when the butter is bubbling hot1 pour in the omelet mixture4 ,stir it lightly for the first minute with a broad-bladed knife1 then stop stirring it2 and1 as the mixture begins to stiffen around the edge1 fold the omelet toward the centre with the knife4 ,as soon as it is properly folded1 turn it over on a hot platter4 ,decorate with sprigs of parsley and serve4 ,,sweet ,,omelet ,six eggs1 two tablespoons of flour1 one cup of cold milk4 ,wet the flour with a little of the milk1 then add the rest of the milk and the yolks of the eggs4 ,beat the whites of the eggs to a stiff froth and pour into the flour1 milk and yolks4 ,put a piece of butter into a spider and let it get hot1 but not so hot that the butter will burn4 ,then pour the mixture in and put in a moderate oven to bake in the spider4 ,it takes about ten minutes to bake4 ,then slip a knife under it and loosen it and slip off on a large plate4 ,sift powdered sugar on top and serve with a slice of lemon4 ,,sweet ,,omelet ,,for ,,one ,one egg1 beat white separately1 two tablespoons of cold sweet milk1 a pinch of salt4 ,brown on both sides or roll1 spread with compote or sprinkle powdered sugar thickly over it4 ,serve at once4 ,,spanish ,,omelet ,in a chopping bowl place two nice large ripe tomatoes1 first peeling them2 one large or two medium-sized white ,texas onions1 two sprigs of parsley1 and one large green-bell pepper1 first removing most of its seeds4 ,chop these ingredients well together quite fine1 turn them into a saucepan and let them cook over rather a brisk heat until quite soft4 ,put no water in this mixture4 ,add a tablespoon of olive oil or of butter before it begins to cook and season well with salt and red pepper4 ,make the omelet the same as the plain one1 but use water instead of milk in mixing it1 and only use two tablespoons of water for the six eggs required4 ,after the eggs are sufficiently beaten1 mixed1 and in the pan over the fire1 and when the edges begin to stiffen1 cover the surface of the omelet to within an inch of the edge with the cooked vegetables4 ,fold the omelet quickly and turn it on a hot platter4 ,pour around it all the vegetables left in the pan and serve4 ,,rum ,,omelet ,take six eggs1 beat whites and yolks well1 add a pinch of salt and a teaspoon of brandy4 ,fry in a spider quickly and spread with a compote of huckleberries or any other fruit4 ,roll up the omelet1 pour a very small wineglass of rum over it1 light it and serve at once4 ,,sweet ,,almond ,,omelet ,prepare one-half cup of sweet almonds1 blanched1 chopped fine and pounded smooth4 ,beat four eggs slightly1 add four tablespoons of cream and turn it into a hot omelet pan on which you have melted one tablespoon1 of butter4 ,cook carefully1 drawing the cooked portion into the centre and tilting the pan to allow the liquid part to run over the bare pan4 ,when nearly all set1 sprinkle the almonds over the surface and turn the edges over until well rolled4 ,then slip it out on a hot dish and dredge with powdered sugar1 and scatter several salted almonds over the top4 ,serve immediately4 ,,corn ,,omelet ,take one-half cup of canned corn and chop it very fine 7or the same amount cut from the cob74 ,add to that the yolk of one egg1 well beaten with pepper and salt to taste1 and two tablespoons of cream4 ,beat the white of the egg very stiff and stir in just before cooking4 ,have the pan very hot and profusely buttered4 ,pour the mixture on1 and when nicely browned1 turn one half over the other1 as in cooking other omelets4 ,,herb ,,omelet ,take six eggs and beat well in a bowl4 ,add two tablespoons of cold water and a quarter of a teaspoon of salt1 a pinch of pepper1 a teaspoon of chopped parsley1 a quarter of a teaspoon of grated onion and a teaspoon of fine butter1 shaved in little pieces4 ,mix well with a wooden spoon4 ,dissolve in the spider the butter and add at once the beaten eggs1 etc41 inclining the spider to the handle for an instant and then shaking the omelet into the centre and turn up the right edge1 then the left and fry briskly five minutes and serve4 ,,poached ,,eggs ,,with ,,fried ,,tomatoes ,fry tomatoes 7cut one-half inch thick7 in butter1 pepper and salt4 ,have prepared slices of bread cut round1 and fried in butter4 ,put on a hot platter with a slice of tomato on each4 ,poach as many eggs as are required1 in boiling salt water4 ,lift out very carefully1 placing one egg on each tomato4 ,add to the gravy in which tomatoes were fried1 two tablespoons of cream1 one teaspoon of any pungent sauce1 one teaspoon of mushroom catsup1 juice of half a lemon1 and a teaspoon of flour to thicken4 ,cook up once and pour over eggs4 ,serve very hot4 ,,eggs ,,poached ,,in ,,tomato ,,sauce ,make a sauce of one tablespoon of butter1 one tablespoon of flour1 one and one-half cups of canned tomatoes rubbed through a strainer1 a pinch of soda1 salt1 pepper and sugar to taste4 ,when sufficiently cooked drop in the required number of eggs1 cook until the white is firm1 basting the eggs often with the sauce4 ,when done1 lift the eggs carefully to squares of toast and pour the sauce around them4 ,,eggs ,,piquant ,set to boil the following mixture3 ,pour into the kettle water to the depth of about one inch1 adding a little salt and half a cup of vinegar4 ,when this boils1 break in as many fresh eggs1 one at a time1 as you desire to have4 ,do this carefully so as not to break the yolks4 ,as soon as the whites of the eggs are boiled1 take up carefully with a perforated skimmer and lay in cold water4 ,then remove to a large platter and pour over the following sauce3 ,strain the sauce the eggs were boiled in and set away until you have rubbed or grated two hard-boiled eggs1 yolks only4 ,add a tablespoon of butter rubbed very hard and add also some sugar and part of the strained sauce4 ,boil up once and pour over the eggs4 ,garnish with parsley4 ,,omelet ,,souffl ,yolks of six eggs and six tablespoons of powdered sugar1 added gradually1 and both beaten together until thick and smooth2 juice of one lemon and a little grated rind2 whites beaten as stiff as possible1 stirred together4 ,put into a warm well-buttered dish2 bake in quick oven ten minutes4 ,,white ,,sauce ,,omelet ,make a white sauce of one tablespoon of butter blended with two tablespoons of flour1 one-half teaspoon of salt1 pinch of pepper and one teaspoon of sugar1 adding one-half cup each of milk and cream4 ,beat the yolks of five eggs and stir them into the sauce1 then add the stiffly beaten whites of the eggs1 folding them in carefully4 ,melt two tablespoons of butter in the omelet pan1 when it is hot put in the mixture and let it stand in a moderate heat for two minutes1 place in a hot oven and cook until set4 ,remove from the oven1 turn on a hot platter and serve4 ,,eggs ,,with ,,cream ,,dressing ,blend two tablespoons of butter with three tablespoons of flour4 ,place on range and stir until the butter is melted4 ,add one and one-half cups of milk1 stirring all the time until the mixture is thick2 season with one teaspoon of salt and a few grains of pepper4 ,separate the whites of six hard-boiled eggs from the yolks4 ,chop the whites fine and add to the dressing4 ,arrange slices of toast on a hot platter1 pour the dressing over them2 force the yolks through a ricer onto the toast and dressing2 serve hot4 ,,scalloped ,,eggs ,use above recipe and mix one cup of bread crumbs with one tablespoon of butter1 sprinkle this over dish and bake fifteen minutes in a hot oven4 ,,eggs ,,la ,,mexicana ,boil six dried ,spanish peppers twenty minutes4 ,drain1 remove the seeds1 and chop fine4 ,fry in butter half an onion and one clove of garlic4 ,add one cup of uncooked rice1 cover with one cup of water and cook till tender4 ,add a lump of butter1 salt1 and1 when done1 cover with six eggs2 then scramble all together4 ,serve on a hot dish4 ,,eggs ,,spanish ,boil eggs hard2 after cooling1 remove shells and halve lengthwise4 ,cook for thirty minutes fresh or canned tomatoes with minced green onions1 garlic1 parsley1 a laurel leaf1 salt1 pepper1 and cayenne pepper to taste4 ,strain4 ,melt a slice of butter1 add a little flour1 and then add sauce gradually4 ,cook ten minutes2 place eggs carefully in sauce and serve4 ,,fresh ,,mushrooms ,,with ,,eggs ,peel nine good-sized mushrooms without using the stems and chop very fine2 fry two tablespoons of butter and two finely chopped onions without browning4 ,add the mushrooms and steam them by covering the pan after seasoning with salt1 pepper and paprika4 ,before serving1 beat six whole eggs and scramble with the mushrooms4 ,serve on hot buttered toast4 ,,egg ,,rarebit ,make a cream sauce4 ,grate one-half pound ,american and ,swiss cheese mixed1 or ,american alone2 add to the sauce4 ,chop three hard-boiled eggs1 add to the sauce1 season with salt and pepper1 and serve on buttered toast4 ,,krosphada ,place two sliced onions with two ounces each of sugar and spices1 pepper and salt to taste1 in a pint of pure malt vinegar and boil gently until the onions are nearly done4 ,let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick4 ,place again over the fire for a few minutes1 stirring frequently and mashing the mixture into a uniform paste1 but be very careful that it does not boil4 ,,curried ,,eggs ,melt four tablespoons of butter in a frying-pan1 add one onion chopped fine and cook until straw colored4 ,then add one tablespoon of curry powder4 ,make a smooth paste of one-fourth of a cup of water and two tablespoons of flour2 add one tablespoon of lemon juice and one-half teaspoon of salt4 ,add to the first mixture2 boil five minutes4 ,arrange six hard-boiled eggs in a border of rice and pour the dressing over all4 ,,fricasseed ,,eggs ,take six hard-boiled eggs1 remove shells4 ,roll them in flour1 then in egg to which has been added one-half teaspoon of oil1 one-half teaspoon of vinegar1 a few drops of onion juice1 one teaspoon chopped parsley1 a little nutmeg and salt4 ,when quite covered1 roll in vermicelli that has been broken into fine bits and fry in deep beef drippings4 ,serve with the following sauce3 ,one tablespoon of fat2 one tablespoon of flour1 browned together2 add one-half cup of white wine and a cup of bouillon4 ,season with salt and cayenne and boil five minutes4 ,add one teaspoon each of chopped chives and parsley1 some chopped olives and mushrooms2 bring to a boil again and pour over the eggs4 ,,eggs ,,en ,,marinade ,mix equal quantities of water and good meat gravy1 two tablespoons each1 with a teaspoon of vinegar and a seasoning of pepper and salt4 ,put in a stew-pan and stir in gradually two well-beaten1 yolks of eggs4 ,when it thickens and before it boils1 have ready a half dozen nicely poached eggs and pour the sauce over them4 ,garnish with parsley4 ,,scalloped ,,eggs 7,,fleischig7 ,make a force-meat of chopped tongue1 bread crumbs1 pepper1 salt1 a little parsley1 one tablespoon of melted fat1 and soup stock enough to make a soft paste4 ,half fill patty-pans with the mixture4 ,break an egg carefully on the top of each1 sprinkle with a little salt1 pepper and cracker dust4 ,put in the oven and bake about ten minutes4 ,serve hot4 ,,scrambled ,,eggs ,,with ,,brains ,scald brains with hot water1 clean and skin1 and boil a few minutes in fresh water4 ,melt a little fat in skillet1 put in brains1 finely chopped1 and stir well until dry and done4 ,add one teaspoon of chopped parsley1 pinch of salt1 and three eggs well-beaten4 ,stir with a fork until eggs are evenly cooked1 put on hot platter1 and serve immediately4 ,,scrambled ,,eggs ,,with ,,sausage ,take one pound of cold1 boiled sausage1 skin and slice in half-inch pieces4 ,place in a frying-pan with two tablespoons of hot fat2 brown on both sides a few minutes and just before serving add three eggs1 beaten slightly2 mix2 and cook until the eggs are set and serve immediately4 ,chopped tongue root may be used instead of sausage4 ,,smoked ,,brisket ,,of ,,beef ,,and ,,eggs ,take slices of smoked breast of beef1 brown in frying-pan2 place on hot platter4 ,slip as many eggs as are needed in frying-pan and cook gently by dripping the hot fat over them until done4 ,place carefully on the beef slices and serve at once4 99,,cheese99 ,cheese should not be tightly covered4 ,when it becomes dry and hard1 grate and keep covered until ready to use4 ,it may be added to starchy foods4 ,care should be exercised in planning meals in which cheese is employed as a substitute for meat4 ,as cheese dishes are inclined to be somewhat heavy1 they should be offset by crisp1 watery vegetables1 water cress1 celery1 lettuce1 fruit salads and light desserts1 preferably fresh or cooked fruit4 ,another point1 too1 is to be considered4 ,whether raw or cooked1 cheese seems to call for the harder kinds of bread--crusty rolls or biscuits1 zwieback1 toast1 pulled bread or hard crackers4 ,a soft1 crumbly cheese is best for cooking4 ,cheese is sufficiently cooked when melted1 if cooked longer it becomes tough and leathery4 ,baking-soda in cheese dishes which are cooked makes the casein more digestible4 ,,cottage ,,cheese 7,,pot ,,cheese7 ,heat sour milk slowly until the whey rises to the top2 pour it off1 put the curd in a bag and let it dry for six hours without squeezing it4 ,pour it into a bowl and break it fine with a wooden spoon4 ,season with salt4 ,mold into balls and keep in a cool place4 ,it is best when fresh4 ,,koch ,,kaese 7,,boiled ,,cheese7 ,press one quart of fine cottage cheese through a coarse sieve or colander and set it away in a cool place for a week1 stirring it once or twice during that time2 when it has become quite strong1 stir it smooth with a wooden or silver spoon2 add a saltspoon of salt and one-fourth as much of caraway seed1 yolks of two eggs and an even tablespoon of flour which has been previously dissolved in about one-half cup of cold milk2 stir the flour and milk until it is a smooth paste1 adding a lump of butter1 about the size of an egg2 add all to the cheese4 ,put the cheese on to boil until quite thick2 stirring occasionally2 boil altogether about one-half hour1 stirring constantly the last ten minutes2 the cheese must look smooth as velvet4 ,pour it into a dish which has been previously rinsed in cold water4 ,set it away in a cool place2 to keep it any length of time1 cover it with a clean cloth which has been dipped in and wrung out of beer4 ,this cheese is excellent for rye bread sandwiches4 ,a ,,delicious ,,cream ,,cheese ,sweet milk is allowed to stand until it is like a jelly1 but does not separate4 ,then it is poured into a cheese-cloth bag and hung up to drain until all the water is out of it and only the rich creamy substance remains4 ,sometimes it takes from twelve to twenty-four hours4 ,at the end of this time the cheese is turned from the bag into a bowl2 then to every pint of the cheesy substance a tablespoon of butter is added and enough salt to season it palatably4 ,then it is whipped up with a fork until it is a smooth paste and enough put on a plate to make a little brick1 like a ,philadelphia cheese4 ,with two knives1 one in each hand1 lightly press the cheese together in the shape of a brick1 smooth it over the top and put it away to cool4 ,one quart of rich sour milk will make a good sized cheese4 ,,cheese ,,balls1 ,no4 #a ,take one cake of cream cheese1 one-quarter of a pound of chopped figs1 one-quarter of a pound of chopped walnuts1 roll into balls and serve on lettuce leaves4 ,,cheese ,,balls1 ,no4 #b ,mix one cake ,neufchatel cheese1 a piece of butter the size of the cheese1 one tablespoon of cream1 one-quarter teaspoon of salt and six dashes of ,tabasco ,sauce and form one large ball or several small ones and roll in chopped pecan nuts4 ,,cheese ,,souffl ,dissolve one and one-half tablespoons of butter1 add one tablespoon of flour1 stir until it loosens from the pan2 add one and one-half cups of rich milk1 pepper and salt4 ,take from the fire1 add gradually four egg yolks and three-quarters of a cup of grated cheese1 then the stiffly beaten whites of eggs4 ,bake in a hot oven in china ramekins about fifteen minutes and serve immediately4 ,,cheese ,,timbals ,,for ,,twelve ,,people ,take one pint of milk1 four tablespoons of flour1 and use enough of the milk to dissolve the flour1 the balance put in double boiler2 when it boils1 add the dissolved flour1 then add one-quarter pound imported ,swiss cheese grated4 ,let these two boil for fifteen minutes2 when cool1 add the yolks of four eggs2 drop one in at a time and beat1 then strain through a fine sieve about ten minutes before you put in the pans2 beat the whites of two eggs and put in the above and mix2 grease timbal forms1 fill three-quarters full only2 bake in pan of boiling water twenty minutes4 ,let them stand about two minutes1 turn out on little plates1 and serve with tomato sauce1 a sprig of parsley put on top of each one4 ,,welsh ,,rarebit ,melt one tablespoon of butter1 add two cups finely cut ,american cheese1 when it melts add one-half cup of milk or stale beer1 keep stirring until it is smooth4 ,add one-half teaspoon of ,english mustard1 two beaten eggs4 ,cook one minute longer and salt to taste4 ,serve on toast4 ,,golden ,,buck ,one pound of cheese1 one-eighth pound of butter1 one-half glass of ale1 one teaspoon of mustard1 one egg 7well beaten71 and salt and paprika4 ,put butter in pan1 and when melted add cheese cut up or grated2 stir1 and as cheese melts1 add ale4 ,when it begins to bubble1 add egg well beaten4 ,stir continually to keep from getting stringy4 ,in two or three minutes it will be ready to serve4 ,pour over hot buttered toast4 ,this quantity is sufficient for four persons4 ,,cheese ,,bread ,take six thick slices of stale bread1 well buttered2 cut them in two2 dip into milk2 then place in a baking dish1 with alternating layers of thinly sliced cheese1 having cheese for top4 ,add half a cup of milk1 into which a half teaspoon of dry mustard has been put4 ,bake in quick oven fifteen minutes4 ,serve at once4 ,,green ,,corn1 ,,tomatoes ,,and ,,cheese ,into one tablespoon of melted butter stir two cups of grated cheese until it1 too1 is melted4 ,add three-quarters of a cup of canned or grated fresh corn1 one ripe green pepper1 stir them1 add one egg yolk mixed with one-half cup of tomato pure1 one teaspoon of salt1 one-half teaspoon of paprika4 ,toast five slices of bread and pour this mixture over it4 ,serve hot4 ,,rice ,,and ,,cheese ,melt two ounces of butter in a stew-pan2 fry in the buttery finely minced onion4 ,when this is of a nice golden color stir into it a quarter of a pound of well-boiled rice4 ,work it well with a fork and then pour all into a buttered pie dish4 ,dredge over with a good coating of grated cheese1 sprinkle the surface with melted butter and bake until nicely browned4 ,,macaroni ,,and ,,cheese ,break three ounces of macaroni--noodles or spaghetti answer equally well--into small pieces1 boil in rapidly boiling salted water2 when tender drain off the water and add half a pint of milk2 cook slowly till the macaroni has absorbed most of the milk4 ,to half a pint of thick white sauce add two ounces of grated cheese and mix with the macaroni2 last of all add two well-beaten eggs4 ,butter a pudding mold1 sprinkle it with browned bread crumbs and pour in the macaroni mixture2 steam gently for about half an hour1 turn out and fill the centre with stewed tomatoes and mushrooms4 ,,cheese ,,omelet ,cook in double boiler one cup of milk1 add one tablespoon of butter1 one tablespoon of flour blended together and cook till thick2 one cup of cheese cut up added1 and stir till dissolved4 ,remove from fire and stir in yolks of four eggs beaten1 one-half teaspoon of salt 7pepper74 ,fold in whites of four eggs beaten stiff and a pinch of baking powder4 ,bake in a buttered dish one-half hour4 ,,cheese ,,and ,,sweet ,,green ,,peppers ,cheese and peppers make a very nice combination4 ,melt two ounces of cheese1 add a tablespoon of chopped peppers and the same amount of butter1 a little paprika1 salt1 and if liked1 mustard4 ,when the ingredients have been well blended pour the mixture on hot buttered toast and serve4 ,,cheese ,,fondue ,soak one-half cup of bread crumbs in one scant cup of milk2 dissolve a speck of bicarbonate of soda in a drop of hot water and add to the milk1 one egg1 yolk and white beaten separately1 one-half cup of dry cheese grated1 one tablespoon of butter1 salt and pepper to taste1 beat well1 pour into a well buttered baking dish1 strew dry crumbs moistened with butter over the top1 and bake in a hot oven until light brown4 ,serve at once in the dish in which it is baked4 ,,tomatoes1 ,,eggs ,,and ,,cheese 7,,hungarian ,,style7 ,place two tablespoons of butter in a pan 7after having the water boil to heat the pan74 ,let butter melt1 add one small onion chopped fine and cook until soft1 a pint of tomatoes strained and let come to a boil2 add one-half pound mild cheese cut fine2 and stir until smooth4 ,break in three eggs and stir hard until eggs are done4 ,serve on buttered toast4 ,,crackers ,,and ,,cheese ,split in two some ,bent's water biscuits2 moisten them with hot water and pour over each piece a little melted butter and ,french mustard2 then spread with a thick layer of grated cheese2 sprinkle with paprika or cayenne4 ,place them in a hot oven until the cheese is soft and creamy4 ,,ramekins ,,of ,,egg ,,and ,,cheese ,beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly melted butter4 ,place the mixture in little pans or saucers and bake in the oven4 99,,bread99 ,home-made bread is very much more palatable and more nutritious than baker's bread and it is worth while to spend time and effort in its preparation4 ,to make good bread1 it is necessary to have good flour1 fresh yeast and the liquid used in moistening must be neither too hot nor too cold or the bread will not rise properly4 ,,flour ,the housekeeper should know about the different kinds of flour4 ,we get the bread flour from the spring wheat2 the pastry flour from the winter wheat4 ,bread flour contains more gluten than pastry flour and is used for bread on that account4 ,pastry flour having less gluten and slightly more starch is more suitable for pastry and cake mixtures and is used wherever softness and lightness are desired4 ,graham flour is the whole kernel of wheat ground4 ,entire wheat flour is the flour resulting from the grinding of all but the outer layer of the wheat4 ,rye flour is next best to wheat flour for bread making1 but is generally combined with wheal flour1 since by itself it makes a sticky bread4 ,cornmeal is also combined with wheat flour4 ,variety bread is composed of bread flour1 rye flour and cornmeal combined in one loaf4 ,if flour is musty2 it is not kosher and must be destroyed4 ,keep flour either in tins or barrels in a dry atmosphere4 ,,yeast ,in cities where fresh compressed yeast can be obtained1 it is not worth while to prepare one's own4 ,compressed yeast is always in proper condition to use until it becomes soft1 often the yeast cakes are slightly discolored1 but this does not affect the yeast1 being caused by the oxidation of the starch in the cake4 ,keep yeast in cool place4 ,,home ,,made ,,yeast ,grate six large raw potatoes1 have ready a gallon of water in which you have boiled one and one-half cups of hops4 ,strain through a fine hair sieve1 boiling hot1 over the potatoes1 stirring well1 or the mixture will thicken like starch4 ,add a scant cup of sugar and one-half cup of salt4 ,when cold1 add a yeast cake or a cup of fresh yeast4 ,let it stand until a thick foam rises on the top4 ,bottle in a few days4 ,if kept in a cool place1 this yeast will last a long time4 ,use one cup of yeast for one large baking4 ,in making yeast1 from time to time1 use a cup of the same with which to start the new yeast4 ,one cup of liquid yeast is equal to one cake of compressed yeast4 ,when yeast is not obtainable to start the fermentation in making yeast1 mix a thin batter of flour and water1 and let it stand in a warm place until it is full of bubbles4 ,this ferment has only half the strength of yeast so double the amount must be used4 ,,to ,,make ,,bread ,try the yeast always by setting to raise in a cup of lukewarm water or milk1 if you use compressed yeast add salt and sugar4 ,if it rises in the course of ten or fifteen minutes1 the yeast is fit to use4 ,in making bread always use sifted flour4 ,set a sponge with lukewarm milk or water1 keeping it covered in a warm place until very light1 then mold this sponge by adding flour1 until very light into one large ball1 then knead well and steadily for twenty minutes4 ,set to rise again in a warm place free from drafts1 and when it has risen to double its former bulk1 take a knife1 cut through the dough in several places1 then place this dough on a baking board which has been sprinkled with flour4 ,work with the palm of the hand1 always kneading towards the centre of the ball 7the dough must rebound like a rubber ball74 ,when this leaves the board and the hands perfectly clean the dough may be formed into loaves or rolls4 ,place in pan1 greased slightly with a good oil1 let rise until the imprint of the finger does not remain1 and bake4 ,the oven for baking bread should be hot enough to brown a teaspoon of flour in five minutes4 ,if baked in a coal range1 the fire must be just the proper heat so as not to have to add fuel or shake the stove4 ,if baked in a gas range1 light oven to full heat five minutes before putting the bread in the oven1 and bake in a moderately hot oven forty-five minutes1 unless the loaves are very large when one hour will be the proper time4 ,when taken from the oven1 the bread may be wrapped in a clean towel wrung out of warm water 7this prevents the crust from becoming hard72 place bread in slanting position or allow it to cool on a wire rack4 ,,white ,,bread ,set the dough at night and bake early in the morning2 take one-half cake of compressed yeast1 set in a cup of lukewarm milk or water adding a teaspoon of salt and a tablespoon of sugar4 ,let this rise1 if it does not1 the yeast is not fresh or good4 ,measure eight cups of sifted flour into a deep bread bowl1 add one teaspoon of salt2 make a depression in the centre1 pour in the risen yeast and one cup of lukewarm milk or water4 ,in winter be sure that the bowl1 flour1 milk1 in fact everything has been thoroughly warmed before mixing4 ,mix the dough slowly with a wooden spoon and then knead as directed4 ,this amount will make two loaves1 either twisted or in small bread pans4 ,bake forty-five minutes in a moderate oven4 ,if the bread is set in the morning use a cake of compressed yeast and bake the loaves in the afternoon4 ,,individual ,,loaves ,make dough according to the above recipe4 ,work small pieces of dough into strands a finger long1 and take three strands for each loaf4 ,make small as possible1 brush with beaten egg2 or sweetened water and sprinkle with poppy seed 7mohn74 ,allow them to rise before setting them in the oven4 ,these are called ,vienna loaves and are used at weddings1 parties and for the ,succoth festival in the ,succah4 ,if one-half cake of yeast has been used1 the half cake of yeast which is left over1 can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool1 dry place4 ,,butterbarches ,dissolve one cake of compressed yeast in one-half cup of lukewarm milk1 add a teaspoon of salt1 and a tablespoon of sugar and let it rise4 ,then make a soft dough of eight cups of sifted flour and as much milk as is required to work it1 about two cups2 add the yeast1 one-half cup of sugar1 four tablespoons of butter dissolved in the warm milk1 the grated peel of a lemon1 two or three dozen raisins seeded1 and two eggs well beaten4 ,work this dough perfectly smooth with the palm of your hand1 adding more flour if necessary4 ,it is hardly possible to tell the exact amount of flour to use2 experience will teach you when you have added enough4 ,different brands of flour vary1 some being drier than others4 ,work the dough as directed1 set it aside covered until it is double the bulk of the original piece of dough4 ,then work again and divide the dough into two parts1 and divide each of the pieces of dough into three parts4 ,work the six pieces of dough thoroughly and then roll each piece into a long strand2 three of which are to be longer than the other three4 ,braid the three long strands into one braid 7should be thicker in the centre than at the end71 and braid the shorter strands into one braid and lay it on1 top of the long braid1 pressing the ends together4 ,butter a long baking-pan1 lift the barches into the pan and set in a warm place to rise again for about one-half hour4 ,then brush the top with beaten egg and sprinkle poppy seed all over the top4 ,bake in a moderate oven one hour4 ,,barches ,these are to be used for a meat meal and are made in the same manner as butter barches1 omitting the milk and butter2 use water and a little shortening of dripping or rendered fat or a vegetable oil2 grate a dozen almonds 7blanched7 and add with two well-beaten eggs1 one-half cup of sugar1 salt1 raisins and the grated peel of one lemon4 ,work just as you would butter barches4 ,bake one hour in moderate oven4 ,wrap in a damp1 clean towel as soon as baked to prevent the crust from becoming too hard4 ,,potato ,,bread ,add one medium-sized mashed boiled potato to any of the foregoing recipes4 ,this will give a more moist bread1 which retains its freshness longer4 ,,graham ,,bread ,dissolve one cake of compressed yeast and four tablespoons of light brown sugar or molasses in one cup of lukewarm water and one cup of milk which has been scalded and cooled to lukewarm4 ,add two tablespoons of melted butter1 then four cups of ,graham flour and one cup of white flour 7sifted71 adding flour gradually1 and one teaspoon of salt4 ,knead thoroughly1 being sure to keep dough soft4 ,cover and set aside in a warm place to rise for about two hours4 ,when double in bulk1 turn out on kneading board1 mold into loaves1 and place in well-greased pans1 cover and set to rise again--about one hour or until light4 ,bake one hour1 in a slower oven than for white bread4 ,if wanted for overnight use one-half cake of yeast and an extra half teaspoon of salt4 ,,gluten ,,bread ,dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk1 scalded and cooled1 and one cup of lukewarm water2 add one level tablespoon of butter then three cups of gluten flour gradually1 and one teaspoon of salt4 ,knead thoroughly until smooth and elastic2 place in well-greased bowl2 cover and set aside in a warm place1 free from draught1 to rise until light1 which should be in about two hours4 ,mold into loaves2 place in greased pans1 filling them half full4 ,cover1 let rise again1 and when double in bulk1 which should be in about one hour1 bake in moderate oven forty-five minutes4 ,this will make two one-pound loaves4 ,for diet use omit shortening and sugar4 ,,raisin ,,bread ,make dough as directed for ,butterbarches1 using one-quarter cup of raisins and omitting the lemon and egg4 ,form in loaves1 fill well-greased pans half full2 cover and let rise until light2 about one hour4 ,glaze with egg diluted with water1 and bake forty-five minutes4 ,,rolled ,,oats ,,bread ,pour two cups of boiling water over two cups of rolled oats1 cover and let stand until lukewarm4 ,dissolve one cake of compressed yeast and one-fourth cup of brown sugar in one-half cup of lukewarm water1 add two tablespoons of shortening1 the oatmeal and the water in which it has been swelling4 ,beat well1 add about three cups of flour to make a dough1 also add one teaspoon of salt4 ,let rise until it doubles in bulk4 ,mold into two loaves in pan and bake forty-five minutes4 ,,potato-,,rye ,,bread ,cook one quart of potatoes diced1 in boiling water until tender4 ,strain1 reserving potato water4 ,measure and add enough more water to make three cups4 ,let come to a boil1 add one-quarter cup of salt1 and very gradually one and one-quarter cups of cornmeal4 ,cook two minutes1 stirring constantly until thick4 ,remove from fire1 add two tablespoons of any kind of fat1 the potatoes riced or mashed and when cooled two cups of flour2 then one tablespoon of sugar and one cake of yeast dissolved in one cup of lukewarm water4 ,mix and knead to a stiff dough adding wheat flour to keep it from sticking4 ,cover1 set aside in a warm place overnight1 or until double its bulk4 ,shape into four loaves1 let rise again2 bake in a moderate oven one hour or more1 until well done4 ,glaze with egg diluted with water before putting in the oven4 ,these loaves will keep moist one week4 ,,rye ,,bread 7,,american7 ,no4 #a ,dissolve one cake compressed yeast in two cups of lukewarm water and one cup of milk which has been scalded and cooled2 or if so desired the milk may be omitted and all water used2 add two and one-half cups of rye flour or enough to make a sponge4 ,beat well2 cover and set aside in a warm place1 free from draught1 to rise about two hours4 ,when light add one and one-half cups of sifted white flour1 one tablespoon of melted butter or oil1 two and one-half cups of rye flour to make a soft dough and last one tablespoon of salt4 ,turn on a board and knead or pound it five minutes4 ,place in greased bowl2 cover and let rise until double in bulk--about two hours4 ,turn on board and shape into loaves2 place in floured shallow pans2 cover and let rise again until light--about one hour4 ,brush with white of egg and water1 to glaze4 ,with sharp knife cut lightly three strokes diagonally across top1 and place in oven4 ,bake in slower oven than for white bread4 ,caraway seeds may be used if desired4 ,by adding one-half cup of sour dough1 left from previous baking1 an acid flavor is obtained1 which is considered by many a great improvement4 ,this should be added to the sponge4 ,,rye ,,bread1 ,no4 #b ,sift three cups of rye flour1 three cups of wheat flour and two teaspoons of salt in a bowl4 ,dissolve one-half cake of compressed yeast or any other yeast in two cups of lukewarm water4 ,when the yeast is dissolved pour it into the flour and make into a dough4 ,lay it on a kneading board1 and knead until smooth and elastic1 put it back into the bowl1 cover with a towel1 and set aside overnight to rise4 ,next morning1 lay the dough on a biscuit or kneading board again and knead well4 ,make into a loaf1 put into a pan1 and when well risen1 moisten the top with a little cold water and bake in a moderate oven4 ,,zwiebel ,,platz ,take a piece of rye bread dough4 ,after it has risen sufficiently roll out quite thin1 butter a long cake pan and put in the rolled dough4 ,brush with melted butter2 chop some onions very fine1 strew thickly on top of cake1 sprinkle with salt1 put flakes of butter here and there4 ,another way is to chop up parsley and use in place of onions4 ,then called ,petersilien ,platz4 ,,variety ,,bread ,dissolve one cake of compressed yeast in two cups of lukewarm water or milk1 add two teaspoons of salt1 three cups of bread or wheat flour1 one cup of cornmeal1 one cup of rye flour and one-half cup of dark molasses1 and mix very thoroughly4 ,let rise1 shape into loaves1 let rise again and bake in a moderate oven for forty-five minutes4 ,,rolls ,take bread dough1 when ready to shape into loaves and make a long even roll4 ,cut into small even pieces1 and shape with thumb and fingers into round balls4 ,set close together in a shallow pan1 let rise until double the bulk1 and bake in a hot oven from ten to twenty minutes4 ,if crusty rolls are desired1 set apart in a shallow pan1 bake well1 and cool in draft4 ,,tea ,,rolls ,scald one cup of milk and when lukewarm dissolve one cake of compressed yeast and add one and one-half cups of flour4 ,beat thoroughly1 cover and allow to stand until light4 ,add one-quarter cup of sugar1 one and one-half teaspoons of salt1 two eggs1 one-third cup of butter and enough flour to knead4 ,allow to rise again until light4 ,shape into round or small oblong finger rolls1 and place in buttered pans close together1 when light bake in hot oven4 ,,crescent ,,rolls ,take bread or kitchen dough1 and when well risen1 toss on floured baking board1 roll into a square sheet1 one-quarter inch thick4 ,spread with melted butter1 and cut into six-inch squares1 then cut each square into two equal parts through opposite corners1 thus forming two triangles4 ,roll over and over from the longest side to the opposite corner and then shape the rolls into half moons or crescents4 ,place in floured or greased pans1 rather far apart2 brush with beaten yolk to which a little cold water has been added and sprinkle tops of crescents or horns with poppy seed4 ,set in warm place to and1 when double its bulk1 bake in hot oven until brown and crusty4 ,,buns ,make same as tea rolls4 ,when well risen mold into small round buns2 place in well-greased pans1 one inch apart4 ,coyer set aside to rise until light--about one hour4 ,brush with egg diluted with water2 bake twenty minutes1 just before removing from the oven1 brush with sugar moistened with a little water4 ,,raisin ,,or ,,currant ,,buns ,boil two large potatoes and strain the water into a pitcher1 dissolve two-thirds cake of yeast in a cup4 ,put potatoes in a pan with a cup of sugar2 large lump of butter1 and teaspoon of salt4 ,the heat of potatoes will melt the sugar and butter4 ,mash with large masher to a cream2 pour in rest of potato water1 add pint of flour and mix together4 ,then cover and set in a warm place all night4 ,in the morning add more flour1 mix quickly and put currants or raisins in as you turn the dough4 ,this will keep them from settling in the bottom of the bread4 ,put in hot pans and bake in a hot oven4 ,this makes a delicious holiday bread4 ,eat with butter1 hot or cold4 ,,bread ,,sticks ,take pieces of raised bread dough1 roll three-eighths inch thick and four or five inches long4 ,place in floured pan1 far apart1 brush tops with beaten yolk and poppy seed4 ,let rise1 bake in a hot oven until brown4 ,,french ,,rolls ,prepare the yeast as for bread and work just the same2 add one-quarter cup of butter1 one-quarter cup of sugar1 one whole egg and one egg yolk beaten very light1 flavor with mace or a few gratings of lemon peel2 work until it leaves the hand perfectly clean1 then form into rolls1 let raise1 brush with beaten egg1 place rolls in pan close together and bake4 ,,buttered ,,toast ,slice even slices of baker's bread1 not too thin1 put in biscuit pan on the top rack of a very hot oven1 brown nicely on one side1 then turn and brown on the other1 spread with butter1 and a little powdered sugar1 if desired1 and serve at once4 ,or put the slices on a long fork1 hold before a red coal fire1 without flame1 toast on both sides and proceed as above4 ,,milk ,,or ,,cream ,,toast ,toast as many slices of stale light bread as desired a light brown4 ,heat milk or cream1 allowing one-half cup for each slice1 add small lump of butter4 ,when just at the boiling point1 pour over bread which has been placed in dish1 sprinkle with sugar and cinnamon1 cover1 and serve immediately4 ,nice for invalids4 ,,cinnamon ,,toast ,,for ,,tea ,bread cut thin and browned1 but not dried4 ,butter the toast while very hot1 thinly and evenly1 and sprinkle over each piece some powdered cinnamon and sugar4 ,,arme ,,ritter ,beat two eggs slightly1 add one-half teaspoon of salt and two-thirds cup of milk2 dip six slices of stale bread in the mixture4 ,have a griddle hot and well buttered2 brown the bread on each side4 ,serve hot with cinnamon and sugar or a sauce4 99,,coffee ,,cakes 7,,kuchen799 ,,rendered ,,butter ,procure as much country or ,western butter as desired1 you may get several pounds of it when it is cheap during the summer2 or any butter unfit for table use may be made sweet and good for cooking purposes and will last for months1 if prepared in the following manner3 ,place the butter in a deep1 iron kettle1 filling only half full to prevent boiling over4 ,set it on the fire where it will simmer slowly for several hours4 ,watch carefully that it does not boil over4 ,do not stir it1 but from time to time skim it4 ,when perfectly clear1 and all the salt and sediment has settled at the bottom1 the butter is done4 ,set aside a few minutes1 then strain into stone jars through a fine sieve1 and when cold tie up tightly with paper and cloth4 ,keep in a cool1 dry place4 ,,coffee ,,cake 7,,kuchen7 ,,dough ,soak one-half ounce of yeast in one-half cup of lukewarm milk2 when dissolved put in a bowl1 or round agate pan1 and stir in one cup of sifted flour1 one teaspoon of sugar and one-fourth teaspoon of salt1 mix thoroughly1 and put in a warm place 7not hot7 to rise1 from one to two hours4 ,when well risen1 cream well together one cup of sugar and three-fourths cup of butter1 then add three eggs1 five cups of sifted flour1 one cup of milk and one teaspoon of salt1 mix together until light1 then stir in the risen yeast1 and with a spoon work well for ten minutes1 and set aside to rise again1 five or six hours or all night4 ,dough should not be very stiff4 ,when well risen it can be used for cinnamon cake1 pies or pocket books4 ,this recipe makes one large cinnamon cake1 three pies1 and about one dozen pocket books4 ,if set at night use half the quantity of yeast4 ,,kaffee ,,kuchen 7,,cinnamon7 ,butter long and broad cake-pans thoroughly1 roll out enough dough to cover them1 and let it rise about half an hour before baking1 then brush it well with melted butter4 ,sprinkle sugar and cinnamon on top and some chopped almonds4 ,take a small lump of butter1 a very little flour1 some sugar and cinnamon and rub it between the hands until it is like lumps of almonds1 then strew on top of cakes4 ,,cinnamon ,,rolls ,,or ,,schnecken ,take half the kitchen dough4 ,roll one-half inch thick and spread well with melted butter4 ,sprinkle generously with scraped maple1 brown or granulated sugar and cinnamon1 then roll4 ,cut the roll into equal parts about one inch thick1 place close together endwise in a spider1 generously buttered1 spread with one-fourth inch layer of brown1 or maple sugar4 ,let rise until light1 and bake ten to twenty minutes in a hot oven1 a golden brown4 ,invert the spider1 remove rolls and serve caramel side up4 ,,abgeruehrter ,,kugelhopf ,soak one-half ounce of yeast or one cake compressed yeast in a very little lukewarm milk2 add a pinch of salt and one tablespoon of sugar1 stir it up smooth and set back of the stove to rise4 ,in the meantime rub a scant cup of butter and a scant cup of powdered sugar to a cream1 add gradually the yolks of four eggs1 one at a time and add also the grated peel of a lemon4 ,sift two cups of flour into a bowl1 make a depression in the centre1 pour in1 the yeast1 one cup of lukewarm milk1 and make a light batter of this4 ,add the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean4 ,take one-half cup of cleaned and seeded dark raisins and cut up some citron very fine4 ,dredge flour over them before adding1 and if necessary1 add more flour to the dough1 which should be of the consistency of cup cake batter4 ,last add the stiffly-beaten whites of the eggs4 ,place in a well-greased long or round pan with tube in centre2 let rise until double in bulk1 and bake in moderate oven until browned and thoroughly done4 ,,plain ,,bunt ,,or ,,napf ,,kuchen ,take one cake compressed yeast1 add a pinch of salt1 one tablespoon of sugar1 and about two tablespoons of lukewarm water4 ,stir the yeast until it is a smooth paste and set it in a warm place to rise4 ,sift two and one-half cups of flour 7use the same size cup for measuring everything you are going to use in your cake71 make a depression in the centre1 stir in the yeast and a scant cup of lukewarm milk1 make batter1 and let it rise until you have prepared the following3 ,rub one-half cup of butter and three-fourths cup of powdered sugar to a cream1 just as for cup cake1 then add gradually one egg at a time1 using three altogether1 and stirring all the time in one direction4 ,work in the risen batter two or three spoons at a time between each egg4 ,grate in the peel of a lemon or an orange4 ,butter the bunt-form well 7do this always before you begin to work74 ,blanched almonds may be set in the grooves of the cake-form after buttering it4 ,put in the dough1 set it in a warm place and let it rise for an hour and a half or two hours4 ,bake in a moderate oven one full hour1 covered at first4 ,,chocolate ,,coffee ,,cake ,pour a bunt kitchen dough into long1 well-buttered tins1 and when baked remove from the oven and cover thickly with boiled chocolate icing4 ,,pocket ,,books ,take as much of the coffee cake dough as you desire1 lay it on a well-floured biscuit board and mix just enough more flour with it to enable you to roll it out without sticking to the board4 ,roll out about one-fourth inch thick and cut the dough in squares about as long as your finger4 ,beat the yolk of one egg and two tablespoons of milk together2 wet each square well with the mixture1 lay one raisin in the centre 7after the seed has been removed from it71 sprinkle thickly with sugar and cinnamon mixed together1 then put a small dab of butter on top4 ,catch the four corners of each square together1 so that the inside is protected4 ,lay the pocket books1 not too closely together1 in a greased pan and set aside to rise4 ,when well risen bake in a moderately hot oven until well baked and browned nicely4 ,,bola ,make a good1 rich bread dough4 ,let it rise overnight2 next morning2 mix with dough two eggs2 one-half pound of butter well kneaded2 stand by fire until well risen4 ,when risen1 roll out into thin sheets and sprinkle with chopped almonds1 citron1 cinnamon and plenty of brown sugar and lumps of butter all through2 roll up like jelly-roll1 cut in pieces a finger long1 grease pan1 stand pieces in centre1 others around and let rise before baking4 ,watch it well while baking4 ,,french ,,coffee ,,cake 7,,savarin7 ,soak one cake of compressed yeast in a little lukewarm water or milk4 ,put the yeast in a cup1 add two tablespoons of lukewarm water1 a pinch of salt and one tablespoon of sugar1 stir it up well with a spoon and set back of the stove to rise4 ,rub one-half cup of butter to a cream1 add one-third cup of powdered sugar and stir constantly in one direction4 ,add the yolks of four eggs1 one at a time1 and the grated peel of a lemon4 ,sift two cups of flour into a bowl1 make a depression in the centre of the flour1 pour in the yeast and one cup of lukewarm milk4 ,stir and make a light batter of this4 ,add the creamed butter and eggs1 stir until it forms blisters and leaves the bowl clean2 one-half cup of dark raisins1 one-half cup of pounded almonds and a little citron1 cut up very fine1 and last the stiff-beaten whites of the eggs4 ,fill your cake forms which have been well-greased1 set in a warm place to rise until double in bulk1 about forty-five minutes1 and bake in a moderate oven forty-five minutes4 ,fill the centre with whipped cream and serve with rum sauce4 ,,baba ,,la ,,parisienne ,prepare the yeast as above2 cream a scant cup of butter with four tablespoons of sugar1 the grated peel of a lemon1 add five eggs1 one at a time1 stirring each egg a few minutes before you add the next4 ,have ready two cups of sifted flour and add two spoonfuls between each egg until all is used4 ,make a soft dough of the yeast1 a scant cup of lukewarm milk1 add two spoonfuls between each egg until all is used up1 a pinch of salt1 and one cup of flour4 ,let it rise for fifteen minutes4 ,now mix all well1 rub the form with butter1 and blanch one-half cup of almonds1 cut into long strips and strew all over the form4 ,fill in the mixture or cake batter1 let it rise two hours and bake very slowly4 ,,mohn 7,,poppy ,,seed7 ,,roley ,,poley ,roll out a piece of dough large enough to cover your whole baking-board1 roll thin4 ,let it rise until you have prepared the filling2 grind one cup of black poppy seed in a coffee-mill as tight as possible and clean it well1 throw away the first bit you grind so as not to have the coffee taste2 put it on to boil with one cup of milk1 add two tablespoons of butter1 one-half cup of seeded raisins1 one-half cup of walnuts or almonds chopped up fine1 two tablespoons of molasses or syrup1 and a little citron cut up fine4 ,when thick1 set it away to cool1 and if not sweet enough add more sugar and flavor with vanilla4 ,when this mixture has cooled1 spread on the dough which has risen by this time4 ,take up one corner and roll it up1 into a long roll1 like a jelly-roll1 put in a greased pan and let it rise an hour1 then spread butter on top and bake very slowly4 ,let it get quite brown1 so as to bake through thoroughly4 ,when cold cut up in slices1 as many as you are going to use at one time only4 ,,mohn ,,wachtel ,take coffee cake dough4 ,let the dough rise again2 for an hour1 spread with a poppy seed mixture1 after cutting into squares1 fold into triangles and pinch the edges together4 ,lay in well-buttered pans1 about two inches apart1 and let them rise again1 spread with poppy seed filling4 ,take one-half pound of poppy seed 7mohn7 which have previously been soaked in milk and then ground1 add one-quarter of a pound of sugar and the yolks of three eggs4 ,stir this all together in one direction until quite thick and then stir in the beaten whites to which you must add two ounces of sifted flour and one-quarter of a pound of melted butter4 ,fill the tartlets and bake4 ,the poppy seed filling in ,mohn ,roley ,poley may be used in the ,mohn ,wachtel if so desired4 ,,mohntorts ,line a deep pie-plate with a thin sheet of kuchen dough1 let it rise about half an hour1 then fill with a poppy seed filling same as used with ,mohn ,wachtel4 ,fill the pie-plates and bake4 ,,small ,,mohn ,,cakes ,roll coffee cake dough out quite thin1 spread with melted butter 7a brush is best for this purpose74 ,let it rise a little while1 then sprinkle well with one cup of sugar1 add one-half pound of ground poppy seed moistened with one-half cup of water1 cut into strips about an inch wide and four-inches long2 roll and put in a well-buttered pan to rise1 leaving enough space between each and brush1 with butter4 ,bake in moderate oven at first1 then increase the heat2 bake slowly4 ,,berliner ,,pfannkuchen 7,,purim ,,krapfen7 ,take one and one-half cups of flour1 a pinch of salt sifted into a deep bowl1 one cup of lukewarm milk and three-fourths cake of compressed yeast which has been1 dissolved in a little warm water and sugar4 ,stir into a dough1 cover with a towel and set away in a warm place to rise4 ,when well risen1 take one-half cup of butter1 one cup of sugar1 a little salt and rub to a cream4 ,add two eggs well beaten1 stir all well and add the risen dough1 one teaspoon of salt and work in gradually five cups of sifted flour and the grated peel of a lemon4 ,stir the dough till it blisters and leaves the dish perfectly clean at the sides4 ,let the dough rise slowly for about two hours 7all yeast dough is better if it rises slowly74 ,take a large baking-board1 flour well and roll out the dough on it as thin as a double thickness of pasteboard4 ,when it is all rolled out1 cut with a round cutter the size of a tumbler4 ,when all the dough has been cut out1 beat up an egg4 ,spread the beaten egg2 on the edge of each cake 7spread only a few at a time for they would get too dry if all were done at once74 ,then put one-half teaspoon of marmalade1 jam or jelly on the cake4 ,put another cake on top of one already spread1 having cut it with a cutter a little bit smaller than the one used in the first place4 ,this makes them stick better and prevents the preserves coming out while cooking4 ,set all away on a floured board or pan about two inches apart4 ,spread the top of each cake with melted butter and let them rise from one to two hours4 ,when ready to fry1 heat at least two pounds of rendered butter or any good vegetable oil in a deep iron kettle4 ,try the butter with a small piece of dough4 ,if it rises immediately1 put in the doughnuts4 ,in putting them in1 place the side that is up on the board down in the hot butter4 ,do not crowd them in the kettle as they require room to rise and spread4 ,cover them with a lid4 ,in a few seconds uncover4 ,if they are light brown1 turn them over on the other side but do not cover them again4 ,when done they will have a white stripe around the centre4 ,take them up with a perforated skimmer1 lay on a large platter1 sprinkle with pulverized sugar4 ,if the butter gets too hot take from the fire a minute4 ,these are best eaten fresh4 ,the doughnuts may be baked in moderately hot oven and when half done glazed with sugar and white of egg4 ,,topfa ,,dalkeln4 ,,cheese ,,cakes 7,,hungarian7 ,take one-half ounce of yeast1 mix with a little scalded milk which has cooled to lukewarm1 one-half cup of flour and put aside in a warm place to rise4 ,allow two cups of scalded milk to become lukewarm4 ,add one pound of flour 7four cups sifted flour7 to the risen sponge1 then the two cups of milk1 mix these very well1 cover with a cloth and put aside in a warm place to rise4 ,take one pound of sweet pot cheese1 a pinch of salt1 three egg yolks1 rind of one lemon1 one-half cup of light colored raisins and sugar to taste2 mix very well and add the beaten whites and mix thoroughly4 ,when the dough is very well risen1 place on a pastry board1 roll out and spread with melted butter1 fold these edges over to the middle1 then the top and bottom over1 roll again and spread with butter1 fold all sides in once more1 roll1 spread with butter1 repeat the folding1 roll out to one-half inch thickness1 cut in three-inch squares1 place a tablespoon of the cheese mixture in the centre of each square1 fold over opposite corners1 spread egg white over the top of each pocket1 let rise fifteen minutes or one-half hour and bake in a hot oven2 when they are well risen1 lower heat and bake to a golden brown4 ,this will make about thirty cakes4 ,the dough in the above may be used with the following filling3 ,boil and stone one-half pound of prunes1 mash to a pulp1 sweeten1 add the grated peel of a lemon1 some cinnamon1 etc41 and put one teaspoon of this into each square4 ,take up the corners1 fasten them firmly1 also pinch all along the edges and lay in a buttered pan1 let them rise half an hour before baking4 ,spread them with melted butter1 and bake a nice brown4 ,,puffs 7,,purim7 ,make the dough same as for ,berliner ,pfannkuchen1 and when well risen roll out on a floured board one-half inch thick1 cut in triangles1 lay on floured dishes or board to rise4 ,when well risen1 drop into a deep kettle of boiling butter and with a spoon baste with the butter until brown2 remove with a perforated skimmer and sprinkle with powdered sugar4 ,,kindlech ,into a large bowl sift one pound of fine flour4 ,make a depression in the centre and pour into it one yeast cake dissolved in a little milk4 ,let this remain until the milk and yeast have risen a little4 ,stir in the surrounding flour together with three well-beaten eggs1 a quarter of a pound of butter1 six ounces of sugar1 a pinch of salt and two cups of lukewarm milk4 ,knead the whole into a smooth dough4 ,roll this out very lightly on a well-floured board1 brush over with a feather dipped in melted butter and strew thickly with chopped almonds1 sultanas and currants4 ,next fold over about three fingers' width of the dough4 ,brush the upper surface of this fold with melted butter and strew with mixed fruit and almonds4 ,fold over again and repeat the operation until the whole of the dough is folded up in layer somewhat resembling a flattened1 roley poley pudding4 ,brush the top well with another feather dipped in beaten egg and cut the whole into thick slices or fingers4 ,let them stand for half an hour and then bake for an hour in a rather slow oven4 ,a ,,cheap ,,coffee ,,cake ,this ,german coffee cake is made by kneading into a pint of bread dough one well-beaten egg1 one-half cup of sugar1 and a generous tablespoon of butter4 ,the mixture is rolled flat1 placed in a shallow pan1 let rise again until very light1 sprinkled with finely chopped nuts1 dusted over with sugar and cinnamon and baked in a quick oven4 ,,bohemian ,,kolatchen ,make kuchen dough4 ,add a little cinnamon and mace and one teaspoon of anise seed1 well pounded1 or flavor to taste4 ,let rise till very light1 then take out on mixing board and roll out to about one-half inch in thickness4 ,cut in rounds three inches in diameter and lay on a well-buttered pan1 pressing down the centre of each so as to raise a ridge around the edge4 ,when well risen1 brush the top over with stiffly-beaten white of an egg and sprinkle with granulated sugar4 ,,zwieback ,scald one-half cup of milk and when lukewarm add to one cake of compressed yeast4 ,add one-fourth cup of sugar1 one-fourth cup of melted butter1 one-half teaspoon of salt and three eggs unbeaten1 one-half teaspoon of powdered anise and enough flour to handle4 ,let rise until light4 ,make into oblong rolls the length of middle finger and place together in a buttered pan in parallel rows1 two inches apart4 ,let rise again and bake twenty minutes4 ,when cold1 cut in one-half inch slices and brown evenly in the oven4 ,,sour ,,cream ,,kolatchen ,cream one-half cup of butter1 add five yolks1 two tablespoons of sugar1 grated rind of a lemon1 one cup of thick sour cream and one ounce or two cakes of yeast dissolved with a little sugar in two tablespoons of lukewarm milk4 ,stir all together and add three cups of flour2 mix and drop from end of teaspoon on well-greased pans4 ,let rise until light in a warm place4 ,place a raisin or cherry on the top of each cake1 spread with beaten white of egg1 sprinkle with sugar and bake ten minutes in a hot oven4 ,,russian ,,tea ,,cakes ,mix one cup of sugar1 one cup of eggs 7about five71 and one cup of sour cream with enough flour to roll4 ,toss on board1 roll out one-fourth inch thick1 spread with a thin layer of butter1 fold the dough over1 roll and spread again2 repeat three or four times1 using altogether three-fourths pound of brick butter4 ,then place dough in a bowl1 cover1 and let stand on ice to harden4 ,then roll as thin as possible1 strew with one cup of chopped almonds1 sugar and cinnamon1 and cut into seven-inch strips4 ,roll each strip separately into a roll1 cut into squares and strew top with chopped almonds1 sugar and cinnamon4 ,bake in a hot oven4 ,,wiener ,,kipfel ,dissolve one ounce of yeast in one-half cup of lukewarm milk1 a pinch of salt and one tablespoon of sugar1 set away in a warm place to rise4 ,sift one pound of flour into a deep bowl and make a dough of one cup of lukewarm milk and the yeast4 ,set it away until you have prepared the following3 ,rub a quarter of a pound of butter and four ounces of sugar to a cream1 adding yolks of three eggs and one whole egg4 ,add this to the dough and work well4 ,let it rise about one hour1 then roll out on a well-floured board1 just as you would for cookies and let it rise again for at least one-half hour4 ,spread with beaten whites of eggs1 raisins1 almonds and citron4 ,cut dough into triangles4 ,pinch the edges together4 ,lay them in well-buttered pans about two inches apart and let then rise again4 ,then spread again with stiff-beaten whites of eggs and lay a few pounded almonds on each one4 ,bake a light yellow4 ,,spice ,,roll ,roll out coffee cake dough quite thin and let it rise half an hour1 brush with melted butter and make a filling of the following3 ,grate some lebkuchen or plain gingerbread2 add one-half cup of almonds or nuts1 one cup of seeded raisins and one cup of cleaned currants4 ,strew these all over the dough together with some brown sugar and a little syrup4 ,spice with cinnamon and roll4 ,spread with butter and let it rise for an hour4 ,bake brown4 ,,wiener ,,studenten ,,kipfel ,make dough same as for ,wiener ,kipfel4 ,roll it out quite thin on a well-floured board and let it rise4 ,cut also into triangles 7before you cut them1 spread with melted butter74 ,mix one cup of chopped fresh walnuts with one cup of brown sugar1 juice of a lemon1 or grind the nuts2 add cream to make a paste1 sugar to taste and flavor with vanilla1 and fill the triangles with the mixture4 ,take up the three corners and pinch together tightly4 ,set in well-buttered pans and let them rise again and spread or brush each one with melted butter4 ,bake a light brown4 ,,yeast ,,krantz ,take coffee cake dough1 add one-fourth cup of washed currants4 ,let rise in warm place1 then toss on floured board4 ,divide into three or four equal parts1 roll each part into a long strand and work the strands together to form one large braid4 ,place braid in form of a circle in greased baking-pan or twist the braid to resemble the figure eight1 pretzel shape4 ,let rise again in a warm place and bake in a moderate oven one-half hour or until thoroughly done4 ,brush with beaten eggs and sugar1 sprinkle with a few chopped almonds4 ,return to oven to brown slightly4 ,,stollen ,sift two pounds of flour into a bowl and set a sponge in it with one cake of compressed yeast1 one teaspoon of salt1 one pint of lukewarm milk and one tablespoon of sugar4 ,when this has risen1 add one-half pound of creamed butter1 a quarter of a pound of seeded raisins and one-quarter of a pound of sugar1 yolks of four eggs1 four ounces of powdered almonds1 and the grated peel of a lemon4 ,work all well1 beating with the hands1 not kneading4 ,let this dough rise at least three hours1 roll1 press down the centre and fold over double1 then form into one or two long loaves1 narrow at the end4 ,brush the top with melted butter1 let rise again and bake three-quarters of an hour in a moderate oven4 ,,apple ,,cake 7,,kuchen7 ,after the pan is greased with butter1 roll out a piece of dough quite thin1 lay it in the pan1 press a rim out of the dough all around the pan and let it rise for about ten minutes4 ,pare five large apples1 core and quarter them1 dipping each piece in melted butter before laying on the cake1 sprinkle bountifully with sugar 7brown being preferable to white for this purpose7 and cinnamon4 ,see that you have tart apples4 ,leave the cake in the pans and cut out the pieces just as you would want to serve them4 ,if they stick to the pan1 set the pan on top of the hot stove for a minute and the cake will then come out4 ,,cheese ,,cake ,,or ,,pie ,take one and one-half cups of cheese1 rub smooth with a silver or wooden spoon through a colander or sieve1 then rub a piece of sweet butter the size of an egg to a cream1 add gradually one-half cup of sugar and the yolks of three eggs1 a pinch of salt1 grate in the peel of a lemon1 one-half cup of cleaned currants and a little citron cut up very fine4 ,line two pie-plates with some kuchen dough or pie dough 7,see ,coffee ,cakes 7,kuchen771 roll it out quite thin1 butter the pie-plates quite heavily1 and let the dough in them rise at least a quarter of an hour before putting in the cheese mixture1 for it must be baked immediately after the cheese is put in1 and just before you put the cheese into the plates whip up the whites of the eggs to a very stiff froth and stir through the cheese mixture4 ,,cherry ,,cake ,line a cake-pan1 which has been well-buttered1 with a thin layer of kuchen dough4 ,stone two pounds of cherries and lay them on a sieve with a dish underneath to catch the juice4 ,sprinkle sugar over them and bake4 ,in the meantime beat up four eggs with a cup of sugar1 beat until light and add the cherry juice4 ,draw the kuchen to the oven door1 pour this mixture over it and bake4 ,,peach ,,kuchen ,grease your cake-pans thoroughly with good clarified butter1 then line them with a rich coffee cake dough which has been rolled very thin and set in a warm place to rise4 ,then pare and quarter enough peaches to cover the dough4 ,lay the peaches in rows and sweeten and set in oven to bake4 ,make a meringue quickly as possible and pour over the cakes and bake a light brown4 ,,fresh ,,prune ,,cake 7,,kuchen7 ,line a greased biscuit-pan with some of the coffee cake dough4 ,roll the dough thin and let it come up on the sides of the pan1 then set aside to rise4 ,when risen1 cut the prunes in halves 7they must be the fresh ones1 not dried71 lay in rows thickly and close together all over the bottom of the pan1 do not leave any space between the prunes4 ,sprinkle very thickly with sugar1 lightly with cinnamon1 and lay bits of fresh butter all over the top4 ,bake until done in a moderately hot oven4 ,,prune ,,cake 7,,kuchen7 ,line one or two plates with a thin roll of kuchen dough and let it rise again in the pans which have been heavily greased4 ,have some prunes boiled very soft1 take out the kernels1 mash them until like mush1 sweeten to taste1 add cinnamon and grated peel of a lemon or lemon juice1 put in the lined pie-plates and bake immediately4 ,serve with whipped cream1 sweetened and flavored4 ,,huckleberry ,,kuchen ,line your cake-pans1 which should be long and narrow1 with a rich kuchen dough1 having previously greased them well4 ,make a paste of cornstarch1 one cup of milk1 one tablespoon of butter and one teaspoon of cornstarch wet with cold milk4 ,boil until thick1 sweeten and flavor with vanilla and spread on top of the cake dough1 then sprinkle thickly with huckleberries which have been carefully picked1 sugared and sprinkled with ground cinnamon4 ,bake in a quick oven4 ,,huckleberry ,,pie ,clean1 pick and wash two cups of huckleberries1 then drain them4 ,beat yolk of one egg and two tablespoons of sugar until light1 add one tablespoon of milk1 then the drained berries4 ,line one pie-plate with rich pastry or cookie dough1 pour on it the berry mixture1 put in the oven and bake light brown2 remove from the oven1 spread with a meringue made of the white of the egg beaten stiff1 and two tablespoons of sugar added4 ,brown nicely4 ,the white can be beaten with the yolk and sugar1 if preferred4 99,,muffins ,,and ,,biscuits99 ,,baking-,,powder ,put eight ounces of bicarbonate of soda1 one ounce of tartaric acid and one package of high-grade cornstarch together and sift them thoroughly five times4 ,keep closely covered in glass jars or tin boxes4 ,,baking-,,powder ,,batters ,batter is a mixture of flour with sufficient liquid to make it thin enough to be beaten4 ,pour-batter requires one measure of liquid to one measure of flour4 ,drop-batter requires one measure of liquid to two measures of flour4 ,to make a batter4 ,sift flour before measuring4 ,put flour by spoonfuls into the cup2 do not press or shake down4 ,mix and sift dry ingredients4 ,measure dry1 then liquid ingredients1 shortening may be rubbed or chopped in while cold1 or creamed2 or it may be melted and then added to dry ingredients1 or added after the liquid4 ,use two teaspoons of baking-powder to one cup of flour4 ,if eggs are used1 less baking-powder will be required4 ,when sour milk is used1 take one level teaspoon of soda to a pint of milk2 when molasses is used1 take one teaspoon of soda or baking-powder to each cup of molasses4 ,mix dry materials in one bowl and liquids in another1 combine them quickly1 handle as little as possible and put at once into the oven4 ,the oven for baking biscuits should be hot enough to brown a teaspoon of flour in one minute4 ,,brown ,,bread ,mix and sift together one cup each of rye1 graham flour1 corn-meal and one teaspoon of salt4 ,dissolve one teaspoon of soda in one cup of molasses4 ,add alternately to flour with two cups of sour milk4 ,grease one-pound baking-powder cans1 put in the dough and boil two and one-half hours1 keeping the water always three-fourths up around the tins4 ,turn out on baking-tins and place in the oven fifteen minutes to brown4 ,to be eaten warm1 whatever is left over can be steamed again or toasted4 ,,corn ,,bread ,mix and sift one cup of corn-meal1 one cup of flour1 two tablespoons of sugar1 one-half teaspoon of salt1 three teaspoons of baking-powder4 ,melt one tablespoon of butter and add to one egg2 mix milk and egg and beat this into the dry ingredients1 pour this mixture into well-greased tins and bake in a hot oven one-half hour4 ,cut in squares and serve hot4 ,bake in gem tins if preferred4 ,,bran ,,bread ,sift four teaspoons of soda1 two teaspoons of salt with four cups of white flour1 add four cups of bran flour and mix well4 ,add one cup of molasses and four cups of sweet milk4 ,use chopped nuts or raisins or both as desired4 ,this will make three or four flat loaves4 ,place in greased pans 7four and a half by nine inches71 and bake one hour in a moderate oven4 ,,johnnie ,,cake ,mix one cup flour and two cups corn-meal1 one heaping teaspoon of soda1 one-half cup sugar1 add two eggs beaten with one and one-half cups of buttermilk1 one half cup of molasses and one-half cup of shortening1 melted4 ,beat all ingredients as fast as possible for a minute4 ,pour the dough into a warm1 well-buttered pan and bake quickly and steadily for half an hour4 ,the dough should be as soft as gingerbread dough4 ,serve hot4 ,,eggless ,,gingerbread ,,with ,,cheese ,sift two cups of flour1 one teaspoon of soda1 one-half teaspoon of salt and two teaspoons of ginger4 ,melt three-fourths cup of grated cheese in one-half cup of hot water1 add one-half cup of molasses and blend perfectly4 ,add the flour and seasonings very gradually and beat thoroughly4 ,bake in muffin rings for fifteen minutes and serve while warm4 ,,gingerbread ,to one cup of molasses add one cup of milk1 sour or sweet1 dissolve one teaspoon of soda in the milk1 one tablespoon of butter1 one or two eggs1 one teaspoon of ginger and one of ground cinnamon1 add enough sifted flour to make a light batter4 ,bake in a shallow pan4 ,,white ,,nut ,,bread ,mix two and one-half cups of flour1 four teaspoons of baking-powder1 one-half teaspoon of salt1 one-half cup of sugar and one-half cup of walnut meats1 broken2 add one egg beaten with one cup of milk and let this mixture stand for about twenty minutes in well-greased breadpan before placing in a moderate oven to bake4 ,bake about an hour4 ,better day after it is made4 ,,baking-,,powder ,,biscuits ,sift two cups of flour with one-half teaspoon of salt1 four teaspoons of baking-powder1 and four tablespoons of butter2 cut butter in with two knives and mix with one-half to two-thirds cup of water or milk1 stir this in quickly with a knife1 when well mixed place on a well-floured board and roll out about one inch thick1 work quickly1 cut with a biscuit cutter or the cover of a half-pound baking-powder can2 place on a greased pan and bake quickly in a well-heated quick oven tea to fifteen minutes4 ,butter substitutes may be used in place of butter4 ,,drop ,,biscuit ,add to ingredients for baking-powder biscuit enough more milk or water to make a thick drop batter1 about two tablespoons2 mix as directed for biscuit1 drop by spoonfuls an inch apart on a greased baking-sheet or into greased gem pans1 small size4 ,the more crust the more palatable these biscuits are4 ,the mixture should not be soft enough to run4 ,bake in a hot oven ten to twelve minutes4 ,,sour ,,milk ,,biscuits ,mix and sift two cups of flour1 one-half teaspoon of salt and one-half teaspoon of soda2 cut in one tablespoon of butter1 stir in with a knife enough sour milk to make a soft dough4 ,roll one-half inch thick2 cut in small rounds and bake in a quick oven about twenty minutes4 ,,muffins4 ,light the burners of the gas oven before beginning to mix the muffins and work rapidly4 ,place in a mixing-bowl one well-beaten egg1 two tablespoons of butter1 one tablespoon of sugar1 one-half teaspoon of salt1 one scant cup of milk and two teaspoons of baking-powder that have been sifted with sufficient flour to form a batter that will ribbon from the spoon4 ,beat the batter steadily for five minutes1 stir in one tablespoon of melted butter and bake in muffin-pans in a quick oven4 ,these muffins will bake in ten minutes if pans are only half filled4 ,,bran ,,muffins ,sift one-half cup of white flour with one teaspoon of soda2 mix three tablespoons of molasses with one tablespoon of butter1 add two cups of bran1 one and one-half cups of sweet milk1 then add the flour and one-half teaspoon of salt1 stir all together2 one-half cup of chopped dates or raisins may be added if so desired4 ,bake in muffin-pans in a moderate oven thirty minutes4 ,,corn ,,muffins1 ,no4 #a ,beat the yolks and whites of two eggs separately4 ,add to this two cups of flour1 of which one is a full cup of white and three-quarters of the corn-meal4 ,this must be sifted three times4 ,put into this flour two teaspoons of baking-powder1 together with a pinch of salt4 ,mix the prepared flour with a little boiling water1 adding the eggs2 also a little sugar may be put in1 if desired4 ,then add enough tepid milk to make the mixture into a batter1 after which pour into your pans2 or1 if corn-bread is desired1 into the plain pan 7thin74 ,bake in a quick oven4 ,this quantity makes a dozen muffins4 ,butter your pan well1 or the small gem-pans1 according to which is used1 and in so doing heat the pan a little4 ,,corn ,,muffins1 ,no4 #b ,mix one cup of white flour2 one-half cup of corn-meal1 one tablespoon of sugar1 one-half teaspoon of salt and one-half teaspoon of soda1 add one egg beaten into one cup of sour milk and one tablespoon of melted butter4 ,beat thoroughly and bake in well-greased tins4 ,,graham ,,muffins ,mix one cup of ,graham flour1 one cup of wheat flour1 one-half teaspoon of salt1 two teaspoons of baking-powder1 add to this one tablespoon of melted butter creamed with one-half cup of sugar and one well-beaten egg1 moisten with one and one-half cups of milk4 ,beat all well and bake in muffin-tins in moderately hot oven one-half hour4 ,,wheat ,,muffins ,mix two cups of flour1 one-half teaspoon of salt1 three teaspoons of baking-powder1 two tablespoons of sugar and sift these ingredients twice1 rub in one tablespoon of butter4 ,separate one egg4 ,beat the yolk and add it to one cup of milk and one teaspoon of molasses4 ,mix with the dry ingredients and stir until smooth4 ,fold in the beaten white of egg and pour into hot1 well-greased muffin-tins4 ,bake fifteen to twenty minutes in hot oven4 ,,rice ,,muffins ,beat one cup of cold rice1 two eggs1 one cup of sweet milk1 one teaspoon of salt1 one tablespoon of sugar1 two teaspoons of baking-powder1 enough flour to make a stiff batter and lastly one tablespoon of melted butter4 ,bake in muffin-tins4 ,,rye ,,flour ,,muffins ,sift one and one-half cups of rye flour with one-half teaspoon of salt and one teaspoon of baking soda2 add one-half cup of molasses and one well-beaten egg or one-half cup of water if the egg is omitted1 one-quarter cup of chopped raisins and four tablespoons of melted shortening--butter1 or any good butter substitute will do4 ,bake in muffin-pans in rather hot oven twenty-five minutes4 ,fill pans three-fourths full4 ,,gluten ,,gems ,beat the yolks of two eggs1 add one cup of milk2 then one and one-half cups of gluten flour1 two teaspoons of baking powder2 beat well1 stir in the whites of the two eggs1 and bake in hot buttered gem pans about twenty minutes4 ,,eggless ,,ginger ,,gems ,mix one-half cup of molasses1 one-half cup of sugar1 one tablespoon of butter1 and warm slightly2 beat up well and stir at least ten minutes4 ,add the following spices3 one-half teaspoon each of ginger and cinnamon2 and gradually one-half cup of milk and two and one-half cups of sifted flour in which has been sifted two teaspoons of baking powder4 ,one-fourth cup of currants or seeded raisins may be added4 ,bake in well-greased gem pans and eat warm for tea or lunch4 ,,popovers ,mix to a smooth batter two cups each of milk and well-sifted flour1 the yolks of three fresh eggs and a teaspoon of salt4 ,butter well the inside of six or eight deep earthen popover cups and stand them in a pan in a hot oven4 ,while the cups are heating1 beat to a froth the whites of the three eggs and stir them quickly in the batter4 ,open the oven door1 pull the pan forward1 pour the batter in the hot buttered cups up to the brim4 ,push the pan back1 close the oven door1 and bake the popovers till they rise well and are brown at the sides where they part from the clips4 ,serve them hot1 folded lightly in a napkin4 ,,one-,,egg ,,waffles ,mix one and one-half cups of flour1 one teaspoon of baking powder1 one-quarter teaspoon of salt2 add one and three-fourths cups of milk1 add the milk slowly2 then one well-beaten egg and two tablespoons of melted butter2 drop by spoonfuls on a hot buttered waffle iron1 putting one tablespoon in each section of the iron4 ,bake and turn1 browning both sides carefully2 remove from the iron2 pile one on top of the other and serve at once4 ,,three-,,egg ,,waffles ,mix two cups of flour1 one teaspoon of baking-powder1 one-half teaspoon of salt1 and sift these ingredients2 add the yolks of three eggs beaten and stirred into one and one-fourth cups of milk2 then add one tablespoon of melted butter and fold in the whites of the eggs4 ,bake and serve as directed under ,one-,egg ,waffles4 ,,doughnuts ,mix two and one-half tablespoons of melted butter1 one cup of granulated sugar1 two eggs1 one cup of milk1 one-half nutmeg grated1 sifted flour enough to make a batter as stiff as biscuit dough2 add two teaspoons of baking-powder and one teaspoon of salt to the sifted flour4 ,flour your board well1 roll dough out about half an inch thick1 and cut into pieces three inches long and one inch wide4 ,cut a slit about an inch long in the centre of each strip and pull one end through this slit4 ,fry quickly in hot ,crisco4 ,sprinkle powdered sugar on top of each doughnut4 ,,french ,,doughnuts ,french doughnuts are much daintier than the ordinary ones1 and are easily made4 ,take one-half pint of water1 one-half pint of milk1 six ounces of butter1 one-half pound of flour1 and six eggs4 ,heat the butter1 milk1 and water1 and when it boils remove from the fire and stir in the flour1 using a wooden spoon4 ,when well mixed1 stir in the eggs1 whipping each one in separately until you have a hard batter4 ,now pour your dough into a pastry bag4 ,this is an ordinary cheesecloth bag1 one corner of which has a tiny tin funnel1 with a fluted or fancy edge4 7,these little tins may be purchased at any tinware store47 ,it should be very small1 not over two inches high at the most1 so the dough may be easily squeezed through it4 ,pour the paste on buttered paper1 making into ring shapes4 ,fry in hot oil or butter substitute4 ,dust with powdered sugar4 ,,crullers ,cream two tablespoons of butter with one-half cup of sugar1 then beat in one at a time two whole eggs4 ,mix well1 then add one-half cup of milk1 two teaspoons of baking-powder1 and sufficient flour to make a soft batter to roll out4 7,try three cupfuls and then add as much more flour as necessary47 ,last1 add one-half teaspoon cinnamon4 ,roll one-half inch thick1 cut in strips one inch wide1 three inches long and fry in hot ,crisco4 ,,strawberry ,,shortcake 7,,biscuit ,,dough7 ,mix two cups of flour1 four teaspoons of baking-powder1 one-half teaspoon of salt1 one tablespoon of sugar2 work one-quarter cup of butter with tips of fingers1 and add three-quarters of a cup of milk gradually4 ,toss on floured board1 divide in two parts4 ,pat1 roll out and bake twelve minutes in hot oven in layer-cake tins4 ,split and spread with butter4 ,pick1 hull1 and drain berries4 ,sweeten one to one and one-half boxes of strawberries to taste4 ,crush slightly and put between and on top of short cake4 ,allow from one to one and one-half boxes of berries to each short cake4 ,serve with cream1 plain or whipped4 ,strawberries make the best short cake1 but other berries and sliced peaches are also good4 ,,dough ,,for ,,open ,,face ,,pies ,the directions for making the dough for ,cinnamon ,buns may be followed in making the under crust for fruit pies1 such as apple1 plum1 huckleberry and peach4 ,enough for two pies4 ,drippings and water may be substituted for butter and milk respectively4 ,,cinnamon ,,buns ,sift together one pint of flour1 one tablespoon of sugar1 one-half teaspoon of salt1 two teaspoons of baking-powder4 ,rub in two tablespoons of butter1 mix with milk to soft dough4 ,roll out one-half inch thick1 spread with soft butter1 granulated sugar1 and powdered cinnamon4 ,roll up like jelly roll1 cut in inch slices1 lay close together in greased pan1 and bake in quick oven4 ,,fruit ,,wheels ,sift together two cups of flour1 two teaspoons of baking-powder1 one-half teaspoon of salt1 one tablespoon of sugar4 ,rub in two large tablespoons of butter4 ,mix to soft dough with milk2 roll out one-half inch thick4 ,spread thickly with soft butter1 dust with one teaspoon of flour1 four tablespoons of granulated sugar1 one teaspoon of cinnamon2 sprinkle over one-half cup each of seeded and cut raisins1 chopped citron1 and cleaned currants4 ,roll up1 cut in one-inch slices1 put one inch apart on greased1 flat pans1 and bake in hot oven4 99,,pancakes1 ,,fritters1 ,etc499 ,,buckwheat ,,cakes ,dissolve one cake of compressed yeast and two level teaspoons of brown sugar in two cups of lukewarm water and one cup of milk1 scalded and cooled2 add two cups of buckwheat and one cup of sifted white flour gradually and one and one-half teaspoons of salt4 ,beat until smooth2 cover and set aside in a warm place1 free from draft1 to rise about one hour4 ,when light stir well and bake on a hot griddle4 ,if wanted for overnight1 use only one-fourth cake of yeast and an extra half teaspoon of salt4 ,cover and keep in a cool place4 ,,german ,,pancakes1 ,no4 #a ,beat two eggs very thoroughly without separating the yolks and whites2 add one-half teaspoon of salt1 sift in two and one-half tablespoons of flour1 add one cup of milk gradually at first1 and beat the whole very well4 ,melt one tablespoon of butter in a large frying-pan1 turn mixture in and cook slowly until brown underneath4 ,grease the bottom of a large pie plate1 slip the pancake on the plate2 add the other tablespoon of butter to the frying-pan2 when hot1 turn uncooked side of pancake down and brown4 ,serve at once with sugar and lemon slices or with any desired preserve or syrup4 ,this pancake may be served rolled like a jelly roll4 ,,german ,,pancakes1 ,no4 #b ,beat two eggs until very light1 add one-half cup of flour and one-half teaspoon of salt and beat again2 then add one cup of milk slowly1 and beat thoroughly4 ,heat a generous quantity of butter in a frying-pan and pour all the batter into this at one time2 place on a hot stove for one minute2 then remove to a brisk oven2 the edges will turn up on sides of pan in a few minutes2 then reduce heat and cook more slowly until light1 crisp and brown1 about seven minutes4 ,take it out1 slide it carefully on a hot plate1 sprinkle plentifully with powdered sugar and send to the table with six lemon slices4 ,,german ,,pancakes1 ,no4 #c ,beat the yolks of four eggs until very light1 then add one-half cup of milk and stir in three-quarters cup of sifted flour1 one-eighth teaspoon of baking-powder1 a pinch of salt1 and lastly1 just before frying1 add the stiffly-beaten whites of eggs and mix well together4 ,put on fire an iron skillet with a close-fitting top2 heat in two tablespoons of rendered butter2 when very hot1 pour in enough of the batter to cover the bottom of the skillet1 cover at once with the top1 and when the pancake is brown on one side1 remove the top and let it brown on the other side4 ,take it up with a perforated skimmer1 lay on a plate and sprinkle with powdered sugar and some lemon juice4 ,serve at once4 ,pancakes must only be made and fried when ready to be eaten1 as they fall from standing4 ,,bread ,,pancakes ,soak stale bread overnight in sour milk1 mash the bread fine in the morning1 and put in one-half teaspoon of salt1 two eggs1 two teaspoons of baking soda1 dissolved in hot water1 and thicken with finely sifted flour4 ,,rice ,,pancakes ,,or ,,griddle ,,cakes ,boil in a double boiler one pint of milk1 three tablespoons of rice and two tablespoons of granulated sugar4 ,it will take from fifty to sixty minutes for the rice to be thoroughly cooked1 and the mixture to thicken4 ,remove from the fire and when a little cool1 add one tablespoon of vanilla and the yolk of egg into which one tablespoon of flour has been smoothly stirred4 ,mix all thoroughly together1 then pour1 by spoonfuls1 on hot buttered griddle4 ,let the cakes brown on one side1 and turn over1 and brown on the other4 ,,grimslich ,half a loaf of bread1 which has been soaked and pressed1 two eggs2 one-half cup of sugar1 one-fourth cup raisins1 one tablespoon of cinnamon1 and one-fourth cup of almonds pounded fine4 ,beat whites to a froth and add last4 ,drop by tablespoonful and fry4 ,serve with stewed fruit4 ,pieces of stale bread can be used4 ,soak in tepid water4 ,squeeze water thoroughly from bread and make as directed4 ,,potato ,,pancakes ,peel six large potatoes and soak several hours in cold water2 grate1 drain1 and for every pint allow two eggs1 about one tablespoon of flour1 one-half teaspoon of salt1 a little pepper2 a little onion juice may be added if so desired4 ,beat eggs well and mix with the rest of the ingredients4 ,drop by spoonfuls on a hot greased spider in small cakes4 ,turn and brown on both sides4 ,serve with apple sauce4 ,when eggs are very expensive the cakes can be made with one egg4 ,when required for a meat meal1 the pancakes may be fried in drippings2 the edges will be much more crisp than when fried in butter1 which burns so readily4 ,,potato ,,cakes ,made just as pancakes1 only baked in the oven in a long cake pan with plenty of butter or drippings under and above4 ,,sour ,,milk ,,pancakes ,mash fine and dissolve one level teaspoon of baking-soda in three cups of sour milk2 beat one egg well2 then put in a little salt and one-half cup of flour2 stir in the milk1 make a smooth batter1 and last stir in one tablespoon of syrup4 ,bake on a hot griddle4 ,,french ,,pancake ,stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour1 until smooth2 add one cup of cold milk gradually1 then fold in the beaten whites4 ,heat pan1 add two tablespoons of butter and when hot pour in pancake2 let cook slowly and evenly on one side1 finish baking in oven4 ,,cheese ,,blintzes ,with a fork beat up one egg1 one-half teaspoon of salt1 add one cup of water and one cup of sifted flour1 beat until smooth4 ,grease a frying-pan very slightly with butter or oil1 pour in two tablespoons of the batter1 tilting the pan so as to allow the batter to run all over the pan4 ,fry over a low heat on one side only1 turn out the semi-cooked cakes on a clean cloth with the uncooked side uppermost2 let cool4 ,prepare a filling as for cheese kreplich1 using one-half pound of potcheese1 a piece of butter size of an egg1 add one egg1 pinch of salt1 a little cinnamon and sugar to taste and grated peel of a lemon4 ,spread this mixture on the cooled dough1 fold over and tuck the edges in well4 ,then sprinkle with powdered sugar and cinnamon1 and fry in plenty of oil or butter4 ,these blintzes are served hot4 ,,sweet ,,blintzes ,these little pancakes may be filled with the fruit filling in following recipe2 or with a poppy seed filling using one cup of seed and adding one cup of sugar1 moistening with one-half cup of water4 ,the recipe given for the dough makes only six blintzes and where more are required double or triple the quantities given to make amount desired4 ,for ,purim1 fold blintzes in triangular shapes4 ,fry as directed4 ,,blintzes ,make dough as directed for cheese blintzes4 ,filling may be made of force meat1 highly seasoned2 fry in hot fat1 or filling may be made of one-half pound of apples1 peeled and cored and then minced with one ounce of ground sweet almonds1 one ounce of powdered sugar1 a pinch of cinnamon1 juice of one-half lemon2 mix well and bind with the beaten white of egg4 ,spread either of these mixtures on the dough1 fold over and tuck edges in well4 ,fry in plenty of oil or fat4 ,sprinkle those containing the fruit mixture with sugar and cinnamon4 ,these may be served either hot or cold4 ,,fritter ,,batter ,mix and sift one and one-third cups of flour1 two teaspoons of baking-powder1 one-quarter teaspoon of salt1 and add two-thirds cup of milk or water gradually1 and one egg2 well beaten4 ,for fruit batter add a little sugar1 for vegetables pepper and salt4 ,,bell ,,fritters ,stir three eggs until very light1 then stir in one cup of sweet milk1 then sift in three cups sifted flour2 beat for ten minutes1 then add three teaspoons of baking-powder and fry by spoonfuls in hot oil4 ,one-half this amount will be sufficient for three persons4 ,serve with any sweet sauce4 ,,apple ,,fritters ,choose four sour apples2 pare1 core and cut them into small slices4 ,stir into fritter batter and fry in boiling hot fat or oil4 ,drain on paper2 sprinkle with powdered sugar and serve4 ,,pineapple ,,fritters ,soak slices of pineapple in sherry or white wine with a little sugar and let stand one hour4 ,drain and dip slices in batter and fry in hot oil4 ,drain on brown paper and sprinkle with powdered sugar4 ,fresh pears1 apricots and peach fritters made the same as pineapple fritters4 ,bananas are cut in slices or mashed and added to batter4 ,,orange ,,fritters ,yolks of two eggs beaten with two spoons of sugar1 stir into this the juice of quarter of a lemon and just enough flour to thicken like a batter2 add the beaten whites and dip in one slice of orange at a time1 take up with a large kitchen spoon and lay in the hot oil or butter-substitute and fry a nice brown4 ,sprinkle pulverized sugar on top4 ,,matrimonies ,sift three cups of flour in a bowl1 pour in two scant cups of sour milk1 beat very thoroughly1 add one teaspoon of salt1 the well-beaten yolks of three eggs1 mix well1 then add the stiffly-beaten whites of the eggs and one level teaspoon of soda sifted with one teaspoon of flour4 ,mix well and fry at once in very hot butter or butter-substitute4 ,baste the grease over them with a spoon until they are nicely browned4 ,serve with preserves4 ,,queen ,,fritters ,put in a deep skillet on the fire one cup of water1 one-fourth cup of fresh butter2 when it comes to a boil1 stir in one cup of sifted flour and continue stirring until the dough leaves the side of the skillet clean4 ,remove from the fire and when cool break in three eggs1 one at a time1 stirring continually4 ,add a little salt4 ,mix all well1 then drop pieces about the size of a walnut into plenty of boiling butter or ,crisco and fry a light brown4 ,drain1 make an opening in each1 fill with preserves and sprinkle with sugar2 serve at once4 ,,vegetable ,,fritters ,cook the vegetables thoroughly2 drain them1 chop fine and add to the batter4 ,drop in boiling hot fat1 drain and dry on paper4 ,,corn ,,fritters ,grate two cups of corn from the cob4 ,ears that are too old for eating in the ordinary method will serve very well for this4 ,mix with the corn one egg1 beaten light1 a cup of sweet milk into which has been stirred a bit of soda the size of a pea1 two teaspoons of melted butter1 a pinch of salt and enough flour to make a thin batter4 ,beat well together and fry on a griddle as you would cakes for breakfast4 ,,erbsen ,,lievanzen 7,,dried ,,pea ,,fritters7 ,boil one cup of dried peas1 pass through a hair sieve1 pour into a bowl1 add two ounces of butter rubbed to a cream1 add also some soaked bread 7soaked in milk71 stir all into a smooth paste4 ,add salt1 one teaspoon of sugar1 one yolk and one whole egg2 one ounce of blanched and pounded almonds4 ,if too thick add more egg1 if too thin more bread4 ,fry a nice brown4 ,,squash ,,fritters ,two cups of boiled squash1 half a cup of flour1 one teaspoon of baking-powder1 one egg and two tablespoons of milk4 ,it is assumed that the squash has been prepared as a vegetable1 with seasoning and a little butter1 and what is here used is a cold1 left over portion of the same4 ,mix baking-powder with the flour and add to the squash2 add milk and stir all together4 ,beat egg and stir in4 ,have hot fat in pan and drop fritters from spoon into pan4 ,when browned on both sides remove to hot platter4 ,,french ,,puffs 7,,windbeutel7 ,put one cup of water and one-quarter pound of butter on to boil4 ,when it begins to boil stir in one-quarter pound of sifted flour4 ,stir until it leaves the kettle clean1 take off the fire and stir until milk-warm1 then stir in four eggs1 one at a time1 stirring until all used up4 ,flavor with the grated peel of a lemon4 ,put on some rendered butter in a kettle4 ,when the butter is hot1 dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut1 and drop into the hot butter4 ,try one first to see whether the butter is hot enough4 ,do not crowd--they want plenty of room to raise4 ,dip the hot butter over them with a spoon1 fry a deep yellow and sprinkle powdered sugar over them4 ,,shavings 7,,kraus-,,gebackenes7 ,sift about one pint of flour in a bowl1 make a depression in the centre2 break in five eggs1 a pinch of salt1 one teaspoon of ground cinnamon and one tablespoon of pulverized sugar4 ,mix this as you would a noodle dough1 though not quite as stiff4 ,roll out very thin and cut into long strips with a jagging iron4 ,fry a light yellow4 ,roll on a round stick as soon as taken up from the fat or butter1 sprinkle with sugar and cinnamon or grated peel of a lemon4 ,mix both thoroughly4 ,do not let the butter get too brown2 if the fire is too strong take off a few minutes4 ,,snip ,,noodles1 ,,fried ,sift two cups of flour with three teaspoons of salt in it1 make into a dough by adding enough sweet milk to make soft as biscuit dough4 ,break off small pieces and roll between the hands in the shape of croquettes4 ,now put one-half cup of rendered butter in a skillet that has a top to it2 when the butter is hot1 lay in the pieces of dough 7do not put too many in at one time71 throw in one-half cup of cold water1 put on the cover and let cook until the water is cooked out and noodles are brown on one side4 ,remove the cover and brown on the other side4 ,,noodle ,,puffs ,make a noodle dough with as many eggs as desired1 roll out somewhat thin1 cut in strips four inches long by one inch wide4 ,have a skillet half full of boiling hot chicken fat2 drop in the strips1 a few at a time1 baste with the hot grease until brown on both sides4 ,remove to a platter1 sprinkle generously with powdered sugar and cinnamon1 and serve4 ,,snowballs 7,,hesterliste7 ,mix one teaspoon of butter1 one-fourth teaspoon of salt1 one tablespoon of sugar with one egg4 ,add one tablespoon of cream1 one teaspoon of brandy and flour to make stiff dough4 ,work the whole together with a spoon until the flour is incorporated with the other ingredients and you have a dough easily handled4 ,break the dough in pieces about the size of a walnut2 roll each piece out separately just as thin as possible without tearing 7the thinner the better71 make three lengthwise slashes in the centre of each piece of dough after rolling out4 ,heat a large deep skillet about half full with boiling hot butter or ,crisco1 drop in the snowballs1 not more than three at one time1 brown quickly on one side1 then on the other1 turn carefully with a perforated skimmer as they are easily broken4 ,remove to a platter1 sprinkle with powdered sugar and cinnamon and a few drops of lemon juice4 ,,macrotes ,blend one pound of good light dough with two eggs1 six ounces of butter1 and add as much flour as may be needed to make the whole sufficiently dry4 ,make it into the shape of a ,french roll1 and cut off rather thin slices1 which should be placed before the fire to rise1 and then fried in oil4 ,let them drain carefully1 and when nearly cold dip each in very thick syrup flavored with essence of lemon4 99,,cakes99 ,,general ,,directions ,,for ,,making ,,cakes ,use only the best material in making cake4 ,gather together all ingredients and utensils that are required4 ,if tins are to be greased1 do so the first thing2 some cakes require greased or buttered paper1 if so1 have paper cut the size that is needed and butter the paper4 ,all measurements are level4 ,see ,measurement of ,food ,materials4 ,use pastry flour4 ,sift flour twice at least and measure after sifting4 ,measure or weigh the sugar1 butter1 milk and flour4 ,in measuring butter always pack the cup so as to be sure to get the proper quantity4 ,use the half-pint measuring cup4 ,if fruit is to be used1 wash and dry it the day before it is needed4 ,dust with flour just before using1 and mix with the hand till each piece is powdered so that all will mix evenly with the dough instead of sinking to the bottom4 ,a few necessary implements for good cake making are a pair of scales1 a wooden spoon1 two wire egg-whips1 one for the yolks and the other for the whites of eggs4 ,a ten-inch mixing-bowl1 and two smaller bowls4 ,two spatula or leveling knives4 ,a set of aluminum spoons of standard sizes4 ,for convenience1 cakes are divided into two classes3 ,those containing butter or a butter substitute and cake containing no shortening4 ,the rules for mixing cakes with butter are3 ,break the eggs1 dropping each in a saucer or cup4 ,if the whites and yolks are to be used separately divide them as you break the eggs and beat both well before using2 the yolks until light and the whites to a stiff froth1 so stiff that you can turn the dish upside down and the eggs will adhere to the dish4 ,rub the butter to a cream which should be done with a wooden spoon in a deep bowl1 add the sugar gradually4 ,in winter set the bowl over hot water for a few minutes as the butter will then cream more easily4 ,add the yolks or the whole eggs1 one at a time1 to creamed butter and sugar4 ,sift the baking-powder with the last cup of flour1 add flour and milk alternately until both are beaten thoroughly into the mixture1 add beaten whites of eggs last to the dough and then set in the oven immediately4 ,sponge cakes and cakes that do not contain butter and milk must never be stirred1 but the ingredients beaten in1 being careful to beat with an upward stroke4 ,separate the yolks of the eggs from the whites1 and beat the yolks with an egg-beater until they are thick and lemon-colored4 ,then add the sugar1 a little at a time1 beating constantly4 ,now beat the whites until they are stiff and dry2 add them2 the flour should be added last and folded lightly through4 ,every stroke of the spoon after flour is added tends to toughen the batter4 ,bake at once4 ,all sponge cakes and torten should be baked in ungreased molds4 ,,to ,,bake ,,cakes ,make sure the oven is in condition1 it can better wait for the cake than the other way around4 ,light your gas oven five or ten minutes before needed and reduce heat accordingly when cake is put in oven4 ,for the coal range1 have the oven the right temperature and do not add coal or shake the coals while cake is baking4 ,if a piece of soft yellow paper burns golden brown in five minutes the oven is moderately hot2 if it takes four minutes the oven is hot1 if seven minutes is required the oven is fit for slow baking4 ,sponge cakes require a slow oven2 layer cakes a hot oven1 and loaf cakes with butter a moderate oven4 ,never look after your cake until it has been in the oven ten minutes4 ,if cake is put in too cool an oven it will rise too much and be of very coarse texture4 ,if too hot1 it browns and crusts over the top before it has sufficiently risen4 ,if1 after the cake is put in1 it seems to bake too fast1 put a brown paper loosely over the top of the pan1 and do not open the oven door for five minutes at least2 the cake should then be quickly examined and the door carefully shut1 or the rush of cold air will cause it to fall4 ,setting a small dish of hot water in the oven will also prevent the cake from scorching4 ,when you think your cake is baked1 open the oven door carefully so as not to jar1 take a straw and run it through the thickest part of the cake1 and if the straw comes out perfectly clean and dry your cake is done4 ,when done1 take it out and set it where no draft of air will strike it1 and in ten minutes turn it out on a flat plate or board4 ,do not put it in the cake box until perfectly cold4 ,scald out the tin cake box each time before putting a fresh cake in it4 ,make sure it is air-tight4 ,keep in a cool place1 but not in a damp cellar or a refrigerator4 ,,time-,,table ,,for ,,baking ,,cakes ,sponge cake1 three-quarters of an hour4 ,pound cake1 one hour4 ,fruit cake1 three and four hours1 depending upon size4 ,cookies1 from ten to fifteen minutes4 ,watch carefully4 ,cup cakes1 a full half hour4 ,layer cakes1 twenty minutes4 ,,one ,,egg ,,cake ,cream one-fourth cup of butter with one-half cup of sugar1 add sugar gradually1 and one egg1 well-beaten4 ,mix and sift one and one-half cups of flour and two and one-half teaspoons of baking-powder1 add the sifted flour alternately with one-half cup of milk to the first mixture2 flavor with vanilla or lemon4 ,bake thirty minutes in a shallow pan4 ,spread with chocolate frosting4 ,,little ,,french ,,cakes ,beat one-fourth cup of butter to a cream with one-fourth cup of sugar and add one cup of flour4 ,stir well and then add one egg which has been beaten into half a pint of milk1 a little at a time4 ,fill buttered saucers with the mixture1 bake and when done1 place the cakes one on top of another with jam spread between4 ,,grafton ,,cake4 ,,layers ,,and ,,small ,,cakes ,cream four tablespoons of butter with one and one-half cups of sugar1 beat in separately two whole eggs1 add one cup of milk alternately with two cups of flour in which has been sifted two teaspoons of baking-powder1 beat all thoroughly4 ,this recipe will make two layer-cakes which may be spread with any of the cake fillings or icings4 ,to make small cakes omit one of the egg-whites1 fill well-buttered gem pans a little more than half full1 and bake in a moderately hot oven until a delicate brown4 ,the white reserved may be beaten to a stiff froth and then gradually stir in four tablespoons of powdered sugar and the juice of half a lemon4 ,when the cakes are cool1 spread with the icing and decorate with raisins1 nut meats1 one on top of each or sprinkle with candied caraway seeds4 ,,cup ,,cake ,cream one cup of butter with two cups of sugar and add gradually the yolks of four eggs1 one at a time4 ,sift three cups of flour1 measure again after sifting1 and add two teaspoons of baking-powder in the last sifting4 ,add alternately the sifted flour and one cup of sweet milk4 ,add last the beaten whites of the eggs4 ,flavor to taste4 ,bake in loaf or jelly-tins4 ,,gold ,,cake ,take one cup of powdered sugar1 one-half cup of butter rubbed to a cream2 add yolks of six eggs and stir until very light4 ,then sift two cups of flour with one and one-half teaspoons of baking-powder sifted in well 7sift the flour two or three times74 ,grate in the peel of a lemon or an orange1 add the juice also1 and add three-quarters cup of milk alternately with the flour4 ,bake in moderate oven4 ,,white ,,cake ,cream three-quarters cup of butter and one and one-quarter cups of sugar very well4 ,stop stirring1 pour one-half cup of cold water on top of butter mixture and whites of eight eggs slightly beaten on top of water2 do not stir1 add one teaspoon of vanilla4 ,sift two and one-half cups of pastry flour1 measure1 then mix with two heaping teaspoons of baking-powder1 and sift three times4 ,add to cake mixture and then beat hard until very smooth4 ,turn into ungreased angel cake pan1 place in slow oven4 ,let cake rise to top of pan1 then increase heat and bake until firm4 ,invert pan1 when cool cut out4 ,,marble ,,cake ,take two cups of sugar1 one cup of butter1 four eggs 7yolks71 one cup of milk1 three cups of flour1 and three teaspoons of baking-powder 7scant74 ,cream the butter and sugar1 and add the yolks of eggs4 ,then add the milk1 flour1 baking-powder1 and the beaten whites of the eggs2 flavor with lemon4 ,to make the brown part2 take a square of bitter chocolate and melt above steam1 and mix with some of the white2 flavor the brown with vanilla4 ,put first a tablespoon of brown batter in the pan1 and then the white4 ,bake in quick oven thirty-five minutes4 ,,lemon ,,cake ,rub to a cream one-half cup of butter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs1 one at a time1 and one-half cup of sweet milk4 ,sift two cups of flour with one teaspoon of baking-powder1 add alternately with the milk and the stiffly-beaten whites of three eggs4 ,add the grated peel of one-half lemon and the juice of one lemon4 ,bake in moderate oven thirty minutes4 ,,orange ,,cake ,beat light the yolks of five eggs with two cups of pulverized sugar1 add juice of a large orange and part of the peel grated2 one-half a cup of cold water and two cups of flour1 sifted three times4 ,add two teaspoons of baking-powder in last sifting and add last the stiff-beaten whites of three eggs4 ,bake in layers1 and spread the following icing between and on top4 ,icing3 beat the whites of two eggs stiff1 add the juice and peel of one orange and sugar enough to stiffen4 ,,potato ,,cake ,cream two-thirds cup of butter with two cups of granulated sugar2 add one-half cup of milk1 yolks of four eggs1 one cup of hot mashed potatoes1 one cup of chocolate1 one teaspoon each of cinnamon1 cloves1 and nutmeg1 one teaspoon of vanilla1 one cup of chopped walnuts1 two cups of flour1 two teaspoons of baking-powder1 then beaten whites of four eggs4 ,bake slowly in two pans1 and cut in half when cold4 ,put jam between layers4 ,,pound ,,cake ,rub one pound of butter and one pound of powdered sugar to a cream1 add the grated peel of a lemon1 a glass of brandy and the yolks of nine eggs1 added one at a time1 and last one pound and a quarter of sifted flour with one-half teaspoon of baking-powder and the beaten whites of the eggs4 ,bake slowly4 ,,baking-,,powder ,,bunt ,,kuchen ,beat two whole eggs for ten minutes with two cups of sugar1 two and one-half tablespoons of melted butter1 add one cup of milk1 three cups of flour in which have been sifted two teaspoons of baking-powder1 flavor with one teaspoon of vanilla2 one-fourth cup of small raisins may be added4 ,bake one hour4 ,,quick ,,coffee ,,cake ,cream one-half cup of butter with one cup of sugar1 add three eggs1 one and one-half cups of flour1 two teaspoons of baking-powder1 mixed with the flour1 and one-half cup of milk4 ,mix well together2 bake in a long bread or cake pan1 and have on top chopped almonds1 sugar and cinnamon4 ,,baking-,,powder ,,cinnamon ,,cake ,cream three-fourths cup of sugar with a piece of butter the size of an egg1 beat together2 then add two eggs1 one-half cup of milk 7scant71 one and one-half cups of flour1 one teaspoon of vanilla and two teaspoons of baking-powder4 ,put cinnamon1 flour1 sugar and a few drops of water together and form in little pfrvel with your hand and sprinkle on top of cake2 also sprinkle a few chopped nuts on top4 ,do not bake too quickly4 ,bake in flat pan4 ,,german ,,coffee ,,cake 7,,baking-,,powder7 ,take three cups of flour sifted1 one teaspoon of salt1 three tablespoons of sugar1 three teaspoons of baking-powder1 two eggs1 two tablespoons of butter1 and two-thirds of a cup of milk4 ,stir well together1 adding more milk if necessary4 ,keep batter very stiff1 sprinkle with melted butter 7generously7 sugar and cinnamon1 and again with melted butter4 ,put into well-buttered shallow pans and bake about half an hour4 ,,covered ,,cheese ,,cake ,cream one cup of sugar with butter the size of an egg1 add two eggs well beaten and one cup of water alternately with two and one-half cups of flour in which has been sifted two teaspoons of baking-powder4 99,filling499--,beat two eggs with one-half cup of sugar1 add one-half pound of pot cheese1 one tablespoon of cornstarch boiled in one cup of milk1 cool this and add1 flavor with lemon extract4 ,put one-half of the batter in cake pan1 then the filling and the other half of batter4 ,bake in slow oven thirty-five minutes4 ,sift sugar on top when done4 ,,blitz ,,kuchen ,take one cup of powdered sugar1 one-half cup of butter1 one cup of pastry flour1 one-quarter of a teaspoon of baking-powder1 peel and juice of one lemon1 five or six eggs4 ,beat sugar with two whole eggs2 add butter1 beat until foamy2 after that the flour mixed with baking-powder1 lemon and four yolks4 ,last the stiffly-beaten whites of the eggs4 ,mix this well1 bake in form in a moderately hot oven4 ,,koenig ,,kuchen ,cream one-quarter cup of butter with one cup of sugar1 yolks of six eggs1 one-quarter pound of raisins1 one-quarter pound of currants1 juice and peel of one lemon1 one spoon of rum1 twenty blanched and grated almonds1 two cups of flour mixed with one-half teaspoon of baking-powder1 two stiffly-beaten whites of eggs4 ,bake in an ungreased form one to one and one-half hours4 ,,nut ,,cake ,take one-half cup of butter1 three eggs1 one and one-half cups of sugar1 two and one-half cups of flour1 two and one-half level teaspoons of baking-powder1 and one-half cup of milk4 ,one cup of any kind of nuts4 ,rub the butter and sugar to a light white cream2 add the eggs beaten a little2 then the flour sifted with the powder4 ,mix with the milk and nuts into a rather firm batter4 ,bake in a paper lined tin in a steady oven thirty-five minutes4 ,,loaf ,,cocoanut ,,cake ,rub one cup of butter and two cups of sugar to a cream4 ,add one cup of milk1 whites of four eggs1 three cups of flour 7measure after sifting71 and three teaspoons of baking-powder added in last sifting4 ,add a grated cocoanut and last the stiffly-beaten whites4 ,bake in a loaf4 ,line tin with buttered paper4 ,,fruit ,,cake 7,,wedding ,,cake7 ,take one pound of butter and one pound of sugar rubbed to a cream1 yolks of twelve eggs1 one tablespoon of cinnamon1 one teaspoon of allspice1 one-half teaspoon of mace1 one-half teaspoon of cloves1 one-fourth of a pound of almonds pounded1 two pounds of raisins 7seeded and chopped71 three pounds of currants 7carefully cleaned71 one pound of citron 7shredded very fine71 and one-quarter of a pound of orange peel 7chopped very fine74 ,soak all this prepared fruit in one pint of brandy overnight4 ,add all to the dough and put in the stiffly-beaten whites last4 ,bake in a very slow oven for several hours1 in cake pans lined with buttered paper4 ,when cold wrap in cloths dipped in brandy and put in earthen jars4 ,if baked in gas oven have light very low4 ,keep oven the same temperature for four or five hours4 ,,apple ,,sauce ,,cake ,this apple sauce cake will be found as delicious and tasty as the rich fruit cake1 which is so difficult to prepare1 and it is very much less expensive4 ,in a big mixing bowl1 beat to a creamy consistency four tablespoons of butter1 one egg and one cup of sugar4 ,add a saltspoon of salt1 one teaspoon of allspice1 one teaspoon of vanilla and a little grated nutmeg4 ,beat and stir all these ingredients well together with the other mixture1 then add one cup of chopped raisins1 after dusting them with flour4 ,mix these well through the dough and then add one cup of unsweetened apple sauce which has been pressed through a fine wire sieve4 ,after this is well mixed with the other ingredients1 stir in one teaspoon of baking-soda dissolved in one tablespoon of boiling water4 ,last of all1 stir in one cup of flour1 sifting twice after measuring it4 ,bake forty-five minutes in moderate oven4 ,the tendency in making this cake is to get the dough too thin1 therefore the apple sauce should be cooked quite thick1 and then if the dough is still too thin add more flour4 ,bake one hour in moderate oven4 ,this cake can be made with chicken schmalz in place of butter4 ,ice with plain white frosting4 ,,spice ,,cake ,this spice cake is economical1 easy to make and delicious1 three qualities which must appeal to the housewife4 ,cream one cup of brown sugar and one-half cup of butter 7or a little less of any butter substitute74 ,add one-half teaspoon of ground cloves and ground cinnamon1 one cup of sour milk2 one teaspoon of baking-soda1 two cups of flour and one cup of raisins chopped4 ,have ready a warm oven and bake three-quarters of an hour4 ,,green ,,tree ,,layer ,,cake ,,and ,,icing ,one cup of granulated sugar1 one-half cup of butter1 three eggs1 one cup of milk1 two and one-half scant cups of sifted flour1 one teaspoon of vanilla extract1 two teaspoons of baking-powder4 ,cream the butter and sugar together as usual1 and then break in three eggs and beat until very creamy4 ,add the flour and milk alternately1 reserving a little of the flour to add after the vanilla and baking-powder4 ,beat well and bake in layer cake tins4 ,the entire success and lightness of this cake depends upon the beating of the sugar1 butter and eggs4 ,if these are beaten long enough they will become as creamy and fluffy as whipped cream4 99,icing for ,this ,cake499--,one and one-half cups of confectioner's sugar 7not powdered71 butter the size of a large egg1 two tablespoons of cocoa1 one teaspoon of vanilla1 moisten to make the mixture the consistence of very thick cream4 ,cream or whipped cream may be used for the mixing1 but many like this icing when made with lukewarm coffee4 ,the sugar and butter are creamed together thoroughly and then the cocoa and vanilla are added1 and lastly the cream or coffee4 ,this is a good imitation of ,german tree cake4 ,the icing on tree cake is an inch thick1 and it is marked to represent the bark of a tree4 ,the way it is served is with a little green candy on it1 and it is really very delicious although extremely rich4 ,the thicker or rather firmer this icing is1 the better4 ,,eggless1 ,,butterless1 ,,milkless ,,cake ,one package of seeded raisins1 two cups of sugar1 two cups of boiling water1 one teaspoon of cinnamon1 one teaspoon of cloves1 two tablespoons of ,crisco1 chicken schmalz or clarified drippings1 one-half teaspoon of salt4 ,boil all together five minutes1 cool1 add one teaspoon of soda dissolved in water1 three cups of flour4 ,bake forty-five minutes1 make two cakes in layer pans4 ,,apple ,,jelly ,,cake ,rub one cup of butter and two cups of sugar to a cream1 add four eggs1 whites beaten separately1 one cup of milk1 two teaspoons of baking-powder and three and one-half cups of flour4 ,bake in layer tins4 99,filling499--,pare and grate three large apples 7,greenings preferred71 the juice and peel of a lemon1 one cup of sugar and one well-beaten egg4 ,put in ingredients together and boil1 stirring constantly until thick4 ,cool and fill in cake4 ,,cream ,,layer ,,cake ,rub one cup of butter and two scant cups of sugar to a cream2 the yolks of four eggs beaten in well1 add gradually one cup of milk and three cups of sifted flour1 and add three teaspoons of baking-powder in last sifting2 put whites in last4 ,bake in layers as for jelly cake4 ,when cold1 spread with the following filling3 ,moisten two tablespoons of cornstarch with enough cold milk to work it into a paste4 ,scald one-half pint of milk with one-half cup of sugar and a pinch of salt4 ,beat the yolks of two eggs light2 add the cornstarch to this1 and as soon as the milk is scalded pour in the mixture gradually1 stirring constantly until thick4 ,drop in one teaspoon of sweet butter1 and when this is mixed in1 set away until cool4 ,spread between layers4 ,,cocoanut ,,layer ,,cake ,rub to a cream one-half cup of butter and one and one-half cups of pulverized sugar4 ,add gradually three eggs1 one-half cup of milk and two cups of flour1 adding two teaspoons of baking-powder in last sifting4 ,bake in layers4 99,filling499--,one grated cocoanut and all of its milk1 to half of which add the beaten whites of two eggs and one cup of powdered sugar4 ,lay this between the layers4 ,mix with the other half of the grated cocoanut five tablespoons of powdered sugar and strew thickly on top of cake1 which has been previously iced4 ,,chocolate ,,layer ,,cake ,stir one scant half cup of butter to a cream with one cup of sugar4 ,add alternately one-half cup of sweet milk1 yolks of two eggs which you have previously beaten until quite light1 add whites of two1 and one-half cup of sifted flour4 ,make a custard of one-half cup of milk1 with one cup of grated chocolate1 one-half cup of granulated sugar2 boil until thick1 add the yolk of one egg1 then remove from the fire2 stir until cool1 add this to the cake batter1 add one and one-half cups of sifted flour1 two teaspoons of baking-powder and one of vanilla flavoring4 ,bake in layers and ice between and on top with plain white icing flavored to taste4 ,you may substitute almond or colored icing4 ,,caramel ,,layer ,,cake ,place one-half cup of sugar in pan over fire4 ,stir until liquid smokes and burns brown4 ,add one-half cup of boiling water and cook into syrup4 ,take one cup butter1 one and one-half cups of sugar1 yolks of two eggs1 over one cup of water and two cups of flour4 ,beat all thoroughly4 ,add enough of the burnt sugar to flavor1 also one teaspoon of vanilla1 another half cup of flour1 two teaspoons of baking-powder and whites of two eggs4 ,bake in two layers1 using remainder of burnt sugar for icing4 ,,huckleberry ,,cake ,stir to a cream one cup of butter and two cups of powdered sugar and add gradually the yolks of four eggs4 ,sift into this three cups of flour1 adding two teaspoons of baking-powder in the last sifting and add one cup of sweet milk alternately with the flour to the creamed butter1 sugar and yolks4 ,spice with one teaspoon of cinnamon and add the stiff-beaten whites of the eggs4 ,lastly1 stir in two cups of huckleberries which have been carefully picked over and well dredged with flour4 ,be careful in stirring in the huckleberries that you do not bruise them4 ,you will find a wooden spoon the best for this purpose1 the edges not being so sharp4 ,bake in a moderately hot oven2 try with a straw1 if it comes out clean1 your cake is baked4 ,this will keep fresh for a long while4 ,,cream ,,puffs ,one cup of hot water1 one-half cup of butter2 boil together1 and while boiling stir in one cup of sifted flour dry2 take from the stove and stir to a thin paste1 and after this cools add three eggs unbeaten1 and stir vigorously for five minutes4 ,drop in tablespoonfuls on a buttered tin and bake in a quick oven twenty-five minutes1 opening the oven door no oftener than is absolutely necessary1 and being careful that they do not touch each other in the pan4 ,this amount will make twelve puffs4 ,cream for puffs3 one cup of milk1 one cup of sugar1 one egg1 three tablespoons of flour1 vanilla to flavor4 ,stir the flour in a little of the milk2 boil the rest1 turn this in and stir until the whole thickens4 ,when both this and the puffs are cool open the puff a little way with a sharp knife and fill them with the cream4 ,,chocolate ,,eclairs ,to make clairs spread the batter1 prepared as in foregoing recipe1 in long ovals and when done cover with plain or chocolate frosting1 as follows3 ,boil one cup of brown sugar with one-half cup of molasses1 one tablespoon of butter and two tablespoons of flour4 ,boil for one-half hour1 then stir in one-fourth pound of grated chocolate wet in one-fourth cup of sweet milk and boil until it hardens on the spoon4 ,flavor with vanilla4 ,spread this upon the clairs4 ,,dobos ,,torte ,cream yolks of six eggs with one-half pound of powdered sugar2 add three-fourths cup of flour sifted three times2 then add beaten whites of six eggs lightly and carefully into the mixture4 ,butter pie plates on under side and sprinkle with flour lightly over the butter and spread the mixture very thin4 ,this amount makes one cake of twelve layers4 ,remove layers at once with a spatula4 99,filling499--,cream one-half pound of sweet butter and put on ice immediately2 take one-half pound of sweet chocolate and break it into a cup of strong liquid coffee2 add one-half pound of granulated sugar and let it boil until you can pull it almost like candy2 remove from fire and stir the chocolate until it is quite cold4 ,when cold add the chocolate mixture to the creamed butter4 ,this filling is spread thin between the layers1 spread the icing thicker on top and sides of the cake4 ,this is very fine1 but care must be taken in baking and removing the layers1 as layers are as thin as wafers4 ,bake and make filling a day or two before needed4 ,,sponge ,,cake ,weigh any number of eggs1 take the same weight of sugar and one-half the weight of flour2 the grated rind and juice of one lemon to five eggs4 ,for mixing this cake1 see the directions given in ,to ,bake ,cakes2 the mixture should be very light and spongy1 great care being used not to break down the whipped whites4 ,the oven should be moderate at first1 and the heat increased after a time4 ,the cake must not be moved or jarred while baking4 ,the time will be forty to fifty minutes according to size of cake4 ,use powdered sugar for sponge-cake4 ,rose-water makes a good flavoring when a change from lemon is wanted4 ,,small ,,sponge ,,cakes ,separate the whites and yolks of four eggs1 beat the whites stiff1 and beat into them one-half cup of granulated sugar4 ,beat the yolks to a very stiff froth and beat into them one-half cup of granulated sugar4 ,this last mixture must be beaten for exactly five minutes4 ,add the juice and grated rind of one small lemon2 beat yolks and whites together well1 then stir in very gently one scant cup of flour that has been sifted three times4 ,remember that every stroke of the spoon after the flour is added toughens the cake just that much1 so fold the flour in just enough to mix well4 ,if baked in small patty pans they taste just like lady fingers4 ,bake twenty or twenty-five minutes in moderate oven4 ,,dominoes ,make a sponge cake batter1 and bake in long tins1 not too large4 ,the batter should not exceed the depth of one-fourth of an inch1 spread it evenly and bake it in a quick oven 7line the tins with buttered paper74 ,as each cake is taken from the oven1 turn it upside down on a clean board or paper4 ,spread with a thin layer of currant or cranberry jelly1 and lay the other cake on top of it4 ,with a hot1 sharp knife cut into strips like dominoes2 push them with the knife about an inch apart1 and ice them with ordinary white icing1 putting a tablespoonful on each piece1 the heat of the cake will soften it1 and with little assistance the edges and sides may be smoothly covered4 ,set the cakes in a warm place1 where the frosting will dry4 ,make a horn of stiff white paper with just a small opening2 at the lower end4 ,put in one spoon of dark chocolate icing and close the horn at the top1 and by pressing out the icing from the small opening1 draw a line of it across the centre of each cake1 and then make dots like those on dominoes4 ,keep the horn supplied with the icing4 ,,lady ,,fingers ,beat the yolks of three eggs until light and creamy1 add one-quarter pound of powdered sugar 7sifted7 and continue beating2 add flavoring to taste1 vanilla1 lemon juice1 grated rind of lemon or orange4 ,to the whites of the three eggs add one-half saltspoon of salt and beat until very stiff4 ,stir in lightly one-half cup of flour and then fold in the beaten whites very gently4 ,press the mixture through a pastry tube on a baking-tin1 covered with paper in portions one-half inch wide by four inches long1 or drop on oblong molds2 sift a little powdered sugar on top of each cake1 and bake from ten to fifteen minutes in a moderate oven4 ,do not let brown4 ,remove immediately from pan1 brush the flat surface of one cake with white of egg and press the underside of a second cake upon the first4 ,,jelly ,,roll ,take three eggs creamed with one cup of granulated sugar1 one cup of flour sifted with two teaspoons of baking-powder1 add one-half cup of boiling water4 ,bake in broad pan--while hot1 remove from pan and lay on cloth wet with cold water4 ,spread with jelly and roll quickly4 ,sprinkle with powdered sugar4 ,,angel ,,food ,sift one cup of pastry flour once1 then measure and sift three times4 ,add a pinch of salt to the whites of eight or nine eggs or just one cup of whites1 beat about one-half1 add one-half teaspoon of cream of tartar1 then beat the whites until they will stand of their own weight2 add one and one-fourth cups of sugar1 then flour1 not by stirring but folding over and over until thoroughly mixed in2 flavor with one-half teaspoon of vanilla or almond extract4 ,bake in an ungreased pan1 patent tube pan preferred4 ,place the cake in an oven that will just warm it enough through until the batter has raised to the top of the mold1 then increase the heat gradually until the cake is well browned over2 if by pressing the top of the cake with the finger it will spring back without leaving the imprint of the finger the cake is done through4 ,great care should be taken that the oven is not too hot to begin with as the cake will rise too fast and settle or fall in the baking4 ,bake thirty-five to forty minutes4 ,when done1 invert the pan2 when cool remove from pan4 ,,sunshine ,,cake ,beat yolks of five eggs lightly1 add one teaspoon of vanilla1 or grated rind of one lemon4 ,in another bowl beat seven whites to a froth with a scant one-half teaspoon of cream of tartar1 then beat until whites are very stiff4 ,gradually add one cup of granulated sugar1 sifted three times1 to the beaten whites4 ,fold whites and sugar1 when beaten1 into the beaten yolks4 ,sift one cup of flour three times1 then put into sifter and shake lightly1 fold into the cake4 ,bake forty minutes in ungreased cake pan4 ,as directed for sponge cake invert pan4 ,remove cake when it has cooled4 ,,mocha ,,torts ,beat one cup of powdered sugar with the yolks of four eggs2 when very light1 add one cup of sifted flour in which has been mixed one teaspoon of baking-powder1 add three tablespoons of cold water1 one-half teaspoon of vanilla1 one tablespoon essence of mocha1 add the stiffly-beaten whites and bake fifteen to twenty minutes in two layer pans in a moderate oven4 ,spread when cold with one-half pint of cream to which has been added one tablespoon of mocha essence1 one and one-half tablespoon of powdered sugar and then well whipped4 ,garnish with pounded almonds4 ,,peach ,,shortcake ,make a sponge cake batter of four eggs1 one cup of pulverized sugar1 a pinch of salt and one cup of flour4 ,beat the eggs with the sugar until very light4 ,beat until the consistency of dough and add the grated peel of a lemon1 and last the sifted flour4 ,no baking-powder necessary4 ,bake in jelly tins4 ,cut the peaches quite fine and sugar bountifully4 ,put between layers4 ,eat with cream4 ,the same recipe may be used for ,strawberry ,shortcake4 ,,bremen ,,apple ,,torte ,take seven peeled and cored apples1 six tablespoons of sugar1 two tablespoons of butter1 and cook together until apples are soft4 ,cream six eggs2 add to them one pint of sour cream1 one tablespoon of vanilla1 one-half teaspoon of cinnamon1 and sugar to taste2 then pour into the cooked apples and let all boil together till thick4 ,remove from stove4 ,take three cups of finely rolled zwieback1 and in the bottom of a well-greased pan put a layer of two cups of crumbs1 then a layer of the apple mixture1 a layer of the remaining crumbs1 and lastly lumps of butter over all4 ,bake one hour4 ,,vienna ,,prater ,,cake ,cream the yolks of six eggs with one cup of granulated sugar4 ,add three-fourths cup of sifted chocolate1 three-fourths cup of flour 7sifted twice71 one and one-half teaspoon of vanilla4 ,add the beaten whites4 ,bake thirty minutes4 ,when cold2 cut in half and fill with the following3 ,one cup of milk1 yolks of two eggs1 one cup of chopped walnuts4 ,boil1 stirring constantly to prevent curdling4 ,sweeten to taste1 and after removing from the fire add one tablespoon of rum4 ,spread while hot4 ,,sand ,,torte ,cream one-half pound of butter with one-half pound of sugar2 drop in1 one at a time1 the yolks of six eggs4 ,add one small wine glass of rum1 one-fourth pound of corn-starch1 and one-fourth pound of flour that have been thoroughly mixed2 one teaspoon of baking-powder1 the beaten whites of six eggs4 ,bake one hour in a moderate oven4 ,,almond ,,cake ,,or ,,mandel ,,torte1 ,no4 #a ,take one-half pound of almonds and blanch by pouring boiling water over them1 and pound in a mortar or grate on grater 7the latter is best74 ,beat yolks of eight eggs vigorously with one cup of sugar1 add one-half lemon1 grated peel and juice1 one tablespoon of brandy1 and four lady-fingers grated1 the almonds1 and fold in the stiffly-beaten whites of eggs4 ,bake in moderate oven one hour4 ,,almond ,,cake ,,or ,,mandel ,,torte1 ,no4 #b ,take one-fourth pound of sweet almonds and one-eighth pound of bitter ones mixed4 ,blanch them the day previous to using and then grate or pound them as fine as powder4 ,beat until light the yolks of nine eggs with eight tablespoons of granulated sugar4 ,add the grated peel of one lemon and one-half teaspoon of mace or vanilla4 ,beat long and steadily4 ,add the grated almonds and continue the stirring in one direction4 ,add the juice of the lemon to the stiff-beaten whites4 ,grate four stale lady fingers1 add and bake slowly for one hour at least4 ,,brod ,,torte ,take six eggs1 seven tablespoons of granulated sugar1 seven tablespoons of bread crumbs1 one-eighth pound of chopped almonds1 one-half teaspoon of allspice1 one tablespoon of jelly1 grated rind and juice of one lemon1 one teaspoon of cinnamon1 one-half teaspoon of cloves1 one-half wine glass of brandy4 ,beat yolks of eggs well and add sugar and beat until it blisters1 add bread crumbs1 almonds1 jelly1 spice1 lemon1 and brandy4 ,then add beaten whites1 and bake slowly about forty minutes4 ,,rye ,,bread ,,torte ,beat the yolks of four eggs very light with one cup of sugar2 add one cup of sifted dry rye bread crumbs to which one teaspoon of baking-powder and a pinch of salt have been added4 ,moisten one-half cup of ground almonds with two tablespoons of sherry1 add and lastly fold in the beaten whites of eggs4 ,bake in ungreased form in moderate oven4 ,,zwieback ,,torte ,beat the yolks of six eggs with one and one-eighth cups of sugar1 add one-half box of zwieback1 which has been rolled very fine1 add one teaspoon of baking-powder1 season with one tablespoon of rum or sherry wine and one-half teaspoon of bitter almond extract4 ,lastly fold in the stiffly-beaten whites of the six eggs and bake in ungreased form in moderate oven three-quarters of an hour4 ,,chocolate ,,brod ,,torte ,separate the yolks and whites of ten eggs4 ,beat the yolks with two cups of pulverized sugar4 ,when thick add one and three-fourth cups of sifted dry rye bread crumbs1 one-half pound of sweet almonds1 also some bitter ones1 grated or powdered as fine as possible1 one-fourth pound of citron shredded fine1 one cake of chocolate grated1 the grated peel of one lemon1 the juice of one orange and one lemon1 one tablespoon of cinnamon1 one teaspoon of allspice1 one-half teaspoon of cloves1 and a wine glass of brandy4 ,bake very slowly in ungreased form4 ,frost with a chocolate icing1 made as follows3 ,melt a small piece of chocolate4 ,beat the white of an egg stiff with scant cup of sugar1 and stir into the melted chocolate and spread with a knife4 ,,burnt ,,almond ,,torte ,beat up four eggs with one cup of sifted powdered sugar4 ,beat until it looks like a heavy batter4 ,when you think you cannot possibly beat any longer stir one cup of sifted flour with one-half teaspoon of baking-powder4 ,stir it into batter gradually and lightly1 adding three tablespoons of water4 ,bake in jelly tins4 ,filling3 ,scald one-fourth pound of almonds 7by pouring boiling water over them71 remove skins1 put them on a pie plate and set them in the oven to brown slightly4 ,meanwhile1 melt three tablespoons of white sugar1 without adding water1 stirring it all the while4 ,stir up the almonds in this1 then remove them from the fire and lay on a platter separately to cool4 ,make an icing of the whites of three eggs beaten very stiff1 with one pound of pulverized sugar1 and flavor with rose-water4 ,spread this upon layers and cover each layer with almonds4 ,when finished frost the whole cake1 decorating with almonds4 ,,chocolate ,,torte ,take nine eggs1 one-half pound of pulverized sugar1 one-half pound of almonds1 half cut and grated2 one-half pound of finest vanilla chocolate grated1 one-half pound of raisins1 cut and seeded2 seven soda crackers1 rolled to a powder2 one teaspoon of baking-powder1 juice of three lemons and one-fourth glass of wine4 ,beat whites of eggs to a stiff froth and stir in last4 ,beat yolks with sugar until very light2 then add chocolate1 and proceed as with other torten4 ,,date ,,torte ,beat one-half pound of pulverized sugar with the yolks of six large eggs4 ,beat long and steadily until a thick batter4 ,add one-half pound of dates1 cut very fine1 one teaspoon each of allspice and ground cinnamon1 one-fourth pound of chocolate grated1 juice and peel of one lemon1 three and one-half soda crackers1 rolled to a fine powder1 one teaspoon of baking-powder1 and last the stiff-beaten whites4 ,bake slowly4 ,cake can be cut in half and put together with jelly4 ,,german ,,hazelnut ,,torte ,beat together for twenty minutes until very light the yolks of eight eggs with one-half pound of granulated sugar1 then add the very stiffly-beaten whites of eggs1 place the bowl in which it has been stirred over a boiler in which water is boiling on the stove1 stir continually but slowly until all the batter is well warmed but not too hot1 add a small pinch of salt1 and one-half pound of grated hazelnuts1 add the nuts gradually1 mix well and pour into a greased spring form4 ,bake very slowly4 ,the grated rind of one-half lemon can be added if desired4 ,ice with boiled icing4 ,,linzer ,,torte ,cream one pound of butter with one pound of sugar until foamy1 then add one by one four whole eggs4 ,mix well1 then stir in three-fourths pound of pounded almonds or walnuts1 one teaspoon of cinnamon1 one-fourth teaspoon of cloves1 one pound of flour1 one teaspoon of baking-powder1 and a few drops of bitter almond essence4 ,put in four layer pans and bake in slow oven4 ,put together with apricot1 strawberry1 or raspberry jam and pineapple marmalade1 each layer having a different preserve4 ,ice top and sides4 ,if only two layers are desired for home use1 half the quantity of ingredients can be used4 ,this is a very fine cake4 ,it is better the second day4 ,,russian ,,punch ,,torte ,bake three layers of almond tart and flavor it with a wine glass of arrack4 ,when baked1 scrape part of the cake out of the thickest layer1 not disturbing the rim1 and reserve these crumbs to add to the following filling3 ,boil one-half pound of sugar in one-fourth cup of water until it spins a thread4 ,add to this syrup a wine glass of rum1 and the crumbs1 and spread over the layers1 piling one on top of the other4 ,another way to fill this cake is to take some crab-apple jelly or apple marmalade and thin it with a little brandy4 ,,walnut ,,torte1 ,no4 #a ,grate eight ounces of walnuts and eight ounces of blanched almonds4 ,beat light the yolks of twelve eggs and three-fourths pound of sugar4 ,add the grated nuts and one-fourth pound of sifted flour1 fold in the whites beaten to a stiff froth4 ,bake in layers and fill with sweetened whipped cream4 ,,walnut ,,torte1 ,no4 #b ,separate the yolks and whites of six eggs1 being very careful not to get a particle of the yolks into the whites4 ,sift one-half pound of granulated sugar into the yolks and beat until thick as batter4 ,add a pinch of salt to the whites and beat very stiff4 ,have ready one-fourth pound of grated walnuts1 reserve whole pieces for decorating the top of cake4 ,add the pounded nuts to the beaten yolks1 and two tablespoons of grated lady fingers or stale sponge cake4 ,last add the stiffly-beaten whites of the eggs4 ,bake in layers and fill with almond or plain icing4 ,,chestnut ,,torte ,boil one pound of chestnuts in the shells1 peel them while warm1 put nuts through potato ricer or colander4 ,beat well the yolks of six eggs with six tablespoons of sugar1 add all the chestnut pure but two or three tablespoons reserved for top of torte1 then add three teaspoons of baking-powder and the well-beaten whites of the six eggs2 bake in moderate oven fifteen to twenty minutes4 ,whip one-half pint of cream1 add to this the chestnut pure which was reserved1 and a little sugar2 garnish torte with this mixture4 ,enough for twelve persons4 ,,nut ,,honey ,,cake ,mix two cups of brown sugar1 two cups of honey1 six egg yolks and beat them thoroughly4 ,sift together three cups of flour1 one-quarter teaspoon of salt1 three teaspoons of ground cinnamon1 one-half teaspoon each of ground cloves1 ground nutmeg and allspice1 and one and one-half teaspoons of soda2 add one cup of chopped raisins1 one-half ounce of citron cut in small pieces1 one-half ounce of candied orange peel cut in small pieces1 one-half pound of almonds coarsely chopped4 ,beat the whites of three eggs very stiff and add them last4 ,pour the dough to the depth of about half an inch into well-buttered tins and bake in a slow oven for one-half hour4 99,,icings ,,and ,,fillings ,,for ,,cakes99 ,,boiled ,,icing ,one cup of sugar1 one-third cup of boiling water1 white of one egg beaten stiff4 ,pour water on sugar until dissolved1 heat slowly to boiling point without stirring2 boil until syrup will thread when dropped from tip of spoon2 as soon as it threads1 pour slowly over beaten white1 then beat with heavy wire spoon until of proper consistency to spread4 ,flavor4 ,,white ,,caramel ,,icing ,put on to boil two cups of brown sugar1 one cup of milk and a small lump of butter4 ,boil until it gets as thick as cream1 then beat with a fork or egg whip until thick and creamy4 ,spread quickly on cake4 ,,maple ,,sugar ,,icing ,boil two cups of maple sugar with one-half cup of boiling water until it threads from the spoon4 ,pour it upon the beaten whites of two eggs and beat until cold4 ,spread between layers and on top of cake4 ,do not make icings on cloudy or rainy days4 ,,unboiled ,,icing ,take the white of one egg and add to it the same quantity of water 7measure in an egg shell74 ,stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake4 ,flavor with any flavoring desired4 ,you may color it as you would boiled frosting by adding fruit coloring4 ,,cocoanut ,,icing ,mix cocoanut with the unboiled icing4 ,if you desire to spread it between the cakes1 scatter more cocoanut over and between the layers4 ,,nut ,,icing ,mix any quantity of finely chopped nuts into any quantity of cream icing 7unboiled7 as in the foregoing recipes4 ,ice the top of cake with plain icing1 and lay the halves of walnuts on top4 ,,orange ,,icing ,grate the peel of one-half orange1 mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minutes4 ,strain and add to the beaten yolk of one egg4 ,stir in enough powdered sugar to make it the right consistency to spread upon the cake4 ,,chocolate ,,glazing ,grate two sticks of bitter chocolate1 add five tablespoons of powdered sugar and three tablespoons of boiling water4 ,put on the stove1 over moderate fire1 stir while boiling until smooth1 glossy and thick4 ,spread at once on cake and set aside to harden4 ,,chocolate ,,icing1 ,,unboiled ,beat the whites of three eggs and one and one-half cups of pulverized sugar1 added gradually while beating4 ,beat until very thick1 then add four tablespoons of grated chocolate and two teaspoons of vanilla4 ,this quantity is sufficient for a very large cake4 ,,instantaneous ,,frosting ,to the white of an unbeaten egg add one and one-fourth cups of pulverized sugar and stir until smooth4 ,add three drops of rose-water1 ten of vanilla1 and the juice of half a lemon4 ,it will at once become very white1 and will harden in five or six minutes4 ,,plain ,,frosting ,to one cup of confectioner's sugar add some liquid1 either milk or water1 to make it the right consistency to spread1 flavor with vanilla4 ,instead of the water or milk1 orange juice can be used4 ,a little of the rind must be added4 ,lemon juice can be substituted in place of vanilla4 ,chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing2 flavor with vanilla4 ,,almond ,,icing ,take the whites of two eggs and one-half pound of sweet almonds1 which should be blanched1 dried and grated or pounded to a paste4 ,beat the whites of the eggs1 add half a pound of confectioner's sugar1 one tablespoon at a time1 until all is used1 and then add the almonds and a few drops of rosewater4 ,spread between or on top of cake4 ,put on thick1 and when nearly dry cover with a plain icing4 ,if the cakes are well dredged with a little flour after baking1 and then carefully wiped before the icing is put on1 it will not run and can be spread more smoothly4 ,put the frosting in the centre of the cake1 dip a knife in cold water and spread from the centre toward the edge4 ,,mocha ,,frosting ,one cup of pulverized sugar into which sift two dessertspoons of dry cocoa1 two tablespoons of strong hot coffee in which is melted a piece of butter the size of a walnut4 ,beat well and add a little vanilla4 ,,marshmallow ,,filling ,melt one-half pound marshmallows over hot water1 cook together one cup of sugar and one-quarter cup of cold water until it threads thoroughly4 ,beat up the white of an egg and syrup and mix1 then add to the melted marshmallows and beat until creamy and cool4 ,can be used for cake filling or spread between two cookies4 ,,fig ,,filling ,one pound of figs chopped fine1 one cup of water1 one-half cup of sugar2 cook all together until soft and smooth4 ,,banana ,,filling ,mash six bananas1 add juice of one lemon and three or more tablespoons of sugar2 or add mashed bananas with whipped cream or boiled icing4 ,,cream ,,filling ,scald two cups of milk4 ,mix together three-fourths of a cup of sugar1 one-third cup of flour and one-eighth teaspoon of salt4 ,add to three slightly-beaten eggs and pour in scalded milk4 ,cook twenty minutes over boiling water1 stirring constantly until thickened4 ,cool and flavor4 ,this can be used as a foundation for most fillings1 by adding melted chocolate1 nuts1 fruits1 etc4 ,,coffee ,,filling ,put three cups of warmed-over or freshly made coffee in a small casserole1 add two tablespoons of powdered sugar1 one-half teaspoon of vanilla4 ,when at boiling point 7do not let it boil71 add one cup of milk or cream4 ,then add one tablespoon of cornstarch which has been moistened with cold water4 ,stir in while cooking till it is smooth and glossy4 ,when the cake is cool1 pour mixture over the layers4 ,,lemon ,,jelly ,,for ,,layer ,,cake ,take one pound of sugar1 yolks of eight eggs with two whole ones1 the juice of five large lemons1 the grated peel of two1 and one-quarter pound of butter4 ,put the sugar1 lemon and butter into saucepan and melt over a gentle fire4 ,when all is dissolved1 stir in the eggs which have been beaten1 stir rapidly until it is thick as honey1 and spread some of this between the layers of cake4 ,pack the remainder in jelly glasses4 ,,lemon ,,peel ,keep a wide-mouthed bottle of brandy in which to throw lemon peel4 ,often you will have use for the juice of lemons only4 ,then it will be economical to put the lemon peel in the bottle to use for flavoring4 ,a teaspoon of this is sufficient for the largest cake4 ,,lemon ,,extract ,take the peel of half a dozen lemons and put in alcohol the same as for vanilla4 ,,vanilla ,,extract ,take two ounces of vanilla bean and one of tonka4 ,soak the tonka in warm water until the skin can be rubbed off2 then cut or chop in small pieces and put in two wine bottles4 ,fill with half alcohol1 half water2 cork1 seal1 and in a week's time will be ready for use4 99,,pies ,,and ,,pastry99 ,,puff ,,paste ,,or ,,blaetter ,,teig ,to make good puff paste one must have all the ingredients cold4 ,use a marble slab if possible and avoid making the paste on a warm1 damp day4 ,it should be made in a cool place as it is necessary to keep the paste cold during the whole time of preparation4 ,this recipe makes two pies or four crusts1 and requires one-half pound of butter and one-half teaspoon of salt1 one-half pound of flour and one-fourth to one-half cup of ice-water4 ,cut off one-third of the butter and put the remaining two-thirds in a bowl of ice-water4 ,divide this into four equal parts2 pat each into a thin sheet and set them away on ice4 ,mix and sift flour and salt2 rub the reserved butter into it and make as stiff as possible with ice-water4 ,dust the slab with flour2 turn the paste upon it2 knead for one minute1 then stand it on ice for five minutes4 ,roll the cold paste into a square sheet about one-third of an inch thick2 place the cold batter in the centre and fold the paste over it1 first from the sides and then the ends1 keeping the shape square and folding so that the butter is completely covered and cannot escape through any cracks as it is rolled4 ,roll out to one-fourth inch thickness1 keeping the square shape and folding as before1 but without butter4 ,continue rolling and folding1 enclosing a sheet of butter at every alternate folding until all four sheets are used4 ,then turn the folded side down and roll in one direction into a long narrow strip1 keeping the edges as straight as possible4 ,fold the paste over1 making three even layers4 ,then roll again and fold as before4 ,repeat the process until the dough has had six turns4 ,cut into the desired shapes and place on the ice for twenty minutes or longer before putting in the oven4 ,if during the making the paste sticks to the board or pin1 remove it immediately and stand it on the ice until thoroughly chilled4 ,scrape the board clean2 rub with a dry cloth and dust with fresh flour before trying again4 ,use as little flour as possible in rolling1 but use enough to keep the paste dry4 ,roll with a light1 even1 long stroke in every direction1 but never work the rolling-pin back and forth as that movement toughens the paste and breaks the bubbles of air4 ,the baking of puff paste is almost as important as the rolling1 and the oven must be very hot1 with the greatest heat at the bottom1 so that the paste will rise before it browns4 ,if the paste should begin to scorch1 open the drafts at once and cool the temperature by placing a pan of ice-water in the oven4 ,,fleischig ,,pie ,,crust ,for shortening2 use drippings and mix with goose1 duck or chicken fat4 ,in the fall and winter1 when poultry is plentiful and fat1 save all drippings of poultry fat for pie-crust4 ,if you have neither1 use rendered beef fat4 ,take one-half cup of shortening1 one and one-half cups of flour4 ,sifted pastry flour is best4 ,if you have none at hand take two tablespoons of flour off each cup after sifting2 add a pinch of salt4 ,with two knives cut the fat into the sifted flour until the shortening is in pieces as small as peas4 ,then pour in six or eight tablespoons of cold water2 in summer use ice-water2 work with the knife until well mixed 7never use the hand74 ,flour a board or marble slab1 roll the dough out thin1 sprinkle with a little flour and put dabs of soft drippings here and there1 fold the dough over and roll out thin again and spread with fat and sprinkle with flour1 repeat this and then roll out not too thin and line a pie-plate with this dough4 ,always cut dough for lower crust a little larger than the upper dough and do not stretch the dough when lining pie-pan or plate4 ,if fruit is to be used for the filling1 brush over top of the dough with white of egg slightly beaten1 or sprinkle with one tablespoon of bread crumbs to prevent the dough from becoming soggy4 ,put in the filling1 brush over the edge of pastry with cold water1 lay the second round of paste loosely over the filling2 press the edges together lightly1 and trim1 if needed4 ,cut several slits in the top crust or prick it with a fork before putting it in place4 ,bake from thirty-five to forty-five minutes until crust is a nice brown4 ,a gas stove is more satisfactory for baking pies than a coal stove as pies require the greatest heat at the bottom4 ,the recipe given above makes two crusts4 ,bake pies having a cooked filling in a quick oven and those with an uncooked filling in a moderate oven4 ,let pies cool upon plates on which they were made because slipping them onto cold plates develops moisture which always destroys the crispness of the lower crust4 ,,to ,,make ,,and ,,bake ,a ,,meringue ,to beat and bake a meringue have cold1 fresh eggs1 beat the whites until frothy2 add to each white one level tablespoon of powdered sugar4 ,beat until so stiff that it can be cut with a knife4 ,spread on the pie and bake with1 the oven door open until a rich golden brown4 ,too much sugar causes a meringue to liquefy2 if not baked long enough the same effect is produced4 ,,pie ,,crust 7,,merberteig7 ,rub one cup of butter to a cream1 add four cups of sifted flour1 a pinch of salt and a tablespoon of brown sugar2 work these together until the flour looks like sand1 then take the yolk of an egg1 a wine-glass of brandy1 one-half cup of ice-water and work it into the flour lightly4 ,do not use the hands2 knead with a knife or wooden spoon1 knead as little as possible4 ,if the dough is of the right consistency no flour will be required when rolling out the dough4 ,if it is necessary to use flour use as little as possible4 ,work quickly1 handle dough as little as possible and bake in a hot oven4 ,follow directions given with ,fleischig ,pie ,crust4 ,fat may be substituted for butter in the above recipe4 ,,parve1 ,,cookie ,,and ,,pie ,,dough ,sift into a mixing-bowl one and one-half cups of flour and one-half teaspoon of baking-powder4 ,make a depression in the centre2 into this pour a generous half cup of oil and an exact half cup of very cold 7or ice7 water2 add pinch of salt1 mix quickly with a fork1 divide in two portions2 do not knead1 but roll on a well-floured board1 spread on pans1 fill and bake at once in a quick oven4 ,no failure is possible if the formula is accurately followed and these things observed2 ingredients cold1 no kneading or re-rolling2 dough must not stand1 but the whole process must be completed as rapidly as possible4 ,do not pinch or crimp the edge of this or any other pie4 ,to do so makes a hard edge that no one cares to eat4 ,instead1 trim the edges in the usual way1 then place the palms of the hand on opposite sides of the pie and raise the dough until the edges stand straight up4 ,this prevents all leakage and the crust is tender to the last morsel4 ,,tartlets ,roll puff paste one-eighth of an inch thick2 cut it into squares2 turn the points together into the middle and press slightly to make them stay4 ,bake until thoroughly done2 place a spoonful of jam in the centre of each2 cover the jam with meringue and brown the meringue in a quick oven4 ,by brushing the top of the paste with beaten egg1 diluted with one teaspoon of water1 a glazed appearance may be obtained4 ,,banbury ,,tarts ,cut one cup of seeded muscatel raisins and one cup of nuts in small pieces1 add one cup of sugar1 one well-beaten egg1 one tablespoon of water1 the juice and grated rind of one lemon4 ,mix well4 ,line patty-pans with pie dough1 fill with mixture and bake until crust is brown4 ,,fruit ,,tartlets ,if canned fruit is used1 take a large can of any kind of fruit1 drain all the syrup off and put in a saucepan with an equal quantity of sugar4 ,cook until it forms a syrup1 then pour in the fruit1 which has been stoned 7if necessary71 and cook until the whole is a syrupy mass4 ,if fresh fruit is used1 put on two parts of sugar to one of water and cook until syrupy1 then add the fruit1 which has been peeled1 sliced and stoned1 and cook until the whole is a thick1 syrupy mass4 ,line the patty cases or plain muffin rings with the puff paste4 ,put a spoonful or two of the fruit in each one and bake a nice brown4 ,peaches1 white cherries1 ,malaga grapes1 huckleberries and apples make nice tartlets4 ,one large can ,california fruit fills twelve tartlets4 ,,apple ,,fladen 7,,hungarian7 ,rub together on a pastry-board one-half pound of sweet butter with one pound 7four cups sifted7 of flour1 add four tablespoons of powdered sugar1 a little salt1 four egg yolks and moisten with one-half cup of sour cream2 cover and set aside in the ice-box for one-half hour4 ,take two pounds of sour apples1 peel1 cut fine1 mix with one-half cup of light-colored raisins1 sugar and cinnamon to taste4 ,cut the dough in two pieces1 roll out one piece and place on greased baking-pan1 spread over this four tablespoons of bread crumbs and the chopped sugared apples1 roll out the other half of dough1 place on top and spread with white of one egg1 sprinkle with two tablespoons of powdered almonds4 ,bake in hot oven4 ,,linser ,,tart ,make a dough of one-half pound each of flour1 sugar and almonds that are grated with peel on1 two eggs1 a little allspice1 a little citron1 pinch of salt4 ,flavor with brandy4 ,take a little more than half1 roll it out and line a pie-pan1 put strawberry jam on and then cut rest of dough in strips and cover the same as you would prune pie4 ,brush these strips with yolk of egg and bake in moderate oven4 ,,macaroon ,,tarts ,line a gem or muffin-pan with rich pie dough2 half fill each tart with any desired preserve1 and bake in a quick oven4 ,beat the whites of three eggs to a stiff froth and add one-half pound of powdered sugar and stir about ten minutes or until very light1 and gradually one-half pound of grated almonds4 ,divide this macaroon paste into equal portions4 ,roll and shape into strips1 dusting hands with powdered sugar in place of flour4 ,place these strips on the baked tarts in parallel rows to cross each other diagonally4 ,return to oven and bake in a slow oven about fifteen minutes4 ,let remain in pans until almost cold4 ,,lemon ,,tart 7,,fleischig7 ,make a rich crust and bake in small spring form4 ,beat three whole eggs and yolks of three very light with one cup of sugar4 ,add juice of three lemons and grated rind of one1 and juice of one orange4 ,put whole on stove and stir until it comes to a boil4 ,put on baked crust1 spread a meringue made of the remaining three whites and three tablespoons of sugar on top1 and put in oven to brown4 ,may be used as a filling for tartlets4 ,,vienna ,,pastry ,,for ,,kipfel ,take one-half pound of pot cheese and one-half pound of butter and two cups of flour sifted four times1 add a pinch of salt and work these ingredients into a dough2 make thirty small balls of it and put on a platter on the ice overnight4 ,in the morning roll each ball separately into two-inch squares4 ,these squares may be filled with1 a teaspoon of jelly put in the centre and the squares folded over like an envelop2 or fill them with one-half pound of walnuts1 ground2 one-half cup of sugar and moisten with a little hot milk4 ,roll and twist into shape4 ,brush with beaten egg and bake in a moderately hot oven4 ,,cheese ,,straws ,one-half cup of flour1 two tablespoons of butter1 four tablespoons of grated cheese1 yolk of one egg1 dash of cayenne pepper1 enough ice-water to moisten4 ,mix as little as possible4 ,roll out about a quarter of an inch thick and cut into long1 narrow strips4 ,shake a little more cheese on top and bake in hot oven4 ,this is also an excellent pie crust for one pie1 omitting pepper and cheese4 ,serve cheese straws with salads4 ,,lamplich ,make a mince-meat by chopping finely eight medium-sized apples1 one-half pound each of raisins1 currants and sugar1 a little citron peel1 two or three cloves and one teaspoon of powdered cinnamon4 ,cut some good puff paste into little triangles and fill with the mince1 turning the corners of the paste over it so as to make little puffs4 ,place these closely together and on a buttered baking-dish until it is full4 ,now mix two tablespoons of melted butter with one teacup of thick syrup flavored with essence of lemon1 and pour it over the puffs4 ,bake until done in a rather slow oven4 ,,mirlitious ,pound and sift six macaroons2 add one tablespoon of grated chocolate and one pint of hot milk4 ,let stand ten minutes1 and then add yolks of three eggs well beaten1 one tablespoon of sugar1 one teaspoon of vanilla4 ,line patty-tins with puff paste2 fill with the mixture and bake twenty minutes4 ,,apple ,,pie1 ,no4 #a ,pare1 core and slice four apples4 ,line a pie-plate with plain pastry4 ,sprinkle with bread crumbs4 ,lay in the apples1 sprinkle with one-half cup of sugar1 flavor with cinnamon1 nutmeg or lemon juice or two tablespoons of water if apples are not juicy4 ,cover with upper crust1 slash and prick and bake in moderate oven until the crust is brown and the fruit is soft4 ,,apple ,,pie1 ,no4 #b ,put in saucepan one-half cup of sugar and one-fourth cup of water1 let it boil a few minutes1 then lay in five large apples or six small ones1 which have previously been peeled and quartered2 cover with a lid and steam until tender but not broken4 ,line pie-plate with rich milchig pastry1 lay on the apples1 sprinkle with sugar and cinnamon and bits of butter drop a few drops of syrup over all and bake4 ,,individual ,,apple ,,dumplings ,butter six muffin rings and set them on a shallow agate pan which has been well buttered4 ,fill the rings with sliced apples4 ,make a dough of one and one-half cups of pastry flour sifted several times with one-half teaspoon of salt and three level teaspoons of baking-powder4 ,chop into the dry ingredients one-fourth of a cup of shortening1 gradually add three-fourths of a cup of milk or water4 ,drop the dough on the apples on the rings4 ,let bake about twenty minutes4 ,with a spatula remove each dumpling from the ring1 place on dish with the crust side down4 ,serve with cream and sugar1 hard sauce or with a fruit sauce4 ,,whipped ,,cream ,,pie ,make a crust as rich as possible and line a deep tin4 ,bake quickly in a hot oven and spread it with a layer of jelly or jam4 ,next whip one cup of sweet cream until it is thick4 ,set the cream in a bowl of ice while whipping4 ,sweeten slightly and flavor with vanilla1 spread this over the pie and put in a cool place until wanted4 ,,grated ,,apple ,,pie ,line a pie-plate with a rich puff paste4 ,pare and grate four or five large tart apples into a bowl into which you have stirred the yolks of two eggs with about half a cup of sugar4 ,add a few raisins1 a few currants1 a few pounded almonds1 a pinch of ground cinnamon1 and the grated peel of a lemon4 ,have no top crust4 ,bake in a quick oven4 ,in the meantime1 make a meringue of the whites of the eggs by beating them to a very stiff froth and add about three tablespoons of pulverized sugar4 ,spread this over the pie when baked and set back in the oven until brown4 ,eat cold4 ,,apple ,,custard ,,pie ,line your pie-plates with a rich crust4 ,slice apples thin1 half fill your plates and pour over them a custard made of four eggs and two cups of milk1 sweetened and seasoned to taste4 ,,cherry ,,pie1 ,no4 #a ,line a pie-plate with rich paste1 sprinkle cornstarch lightly over the bottom crust and fill with cherries and regulate the quantity of sugar you scatter over them by their sweetness4 ,bake with an upper crust1 secure the edges well by pinching firmly together4 ,eat cold4 ,,cherry ,,pie1 ,no4 #b ,pick the stems out of your cherries and put them in an earthen crock1 then set them in the oven until they get hot4 ,take them out and seed them4 ,make tarts with or without tops and sugar to your taste4 ,the heating of the fruit gives the flavor of the seed1 which is very rich1 but the seeding of them while hot is not a delightful job4 ,made this way they need no water for juice4 ,,snowballs ,pare and core nice large baking apples1 fill the holes with some preserves or jam1 roil the apples in sugar and cover with a rich pie crust and bake4 ,when done1 cover with a boiled icing and set back in the oven1 leaving both doors open to let the icing dry4 ,,blackberry ,,and ,,currant ,,pie ,when ready to make the pie1 mix as much fruit in a bowl as required1 sweeten1 stirring the sugar through the berries and currants lightly with a spoon4 ,dust in a little flour and stir it through the fruit4 ,cut one of the pieces of pastry in halves1 dust the pastry-board with flour and roll the lump of pastry out very thin1 cover the pie-plate1 a big deep one1 with the pastry1 trim off the edges with a knife1 cutting from you4 ,fill the dish with the fruit1 dust the surface well with flour4 ,roll out the other piece for the top crust1 fold it over the rolling pin1 cut a few gashes in it for a steam vent4 ,carefully put on the top crust1 trim it well about the edge of the pie-plate4 ,press it closely together with the end of your thumb or with a pastry knife and stand the pie in a moderate oven and bake till the surface is a delicate brown4 ,then remove the pie and let it stand until it is cool4 ,the top crust may be made lattice fashion by cutting the pastry in strips1 but it will not be as good as between two closed crusts4 ,,custard ,,pie ,line the pie-plate with a rich crust4 ,beat up four eggs light with one-half cup of sugar1 a pinch of salt1 one pint of milk and grated nutmeg or grated lemon peel1 and pour in shell and bake in slow oven4 ,,cream ,,pie ,first line a pie-plate with puff paste and bake1 and then make a cream of the yolks of four eggs1 a little more than a pint of milk1 one tablespoon of cornstarch and four tablespoons of sugar1 and flavor with two teaspoons of vanilla4 ,pour on crust and bake2 beat up the whites with two tablespoons of powdered sugar and half a teaspoon of cream of tartar4 ,spread on top of pie and set back in the oven until baked a light brown4 ,,cocoanut ,,pie ,line a pie-plate with puff paste and fill with the following custard3 ,butter size of an egg1 creamed with one cup of granulated sugar1 one tablespoon of flour1 three-fourths cup of grated cocoanut1 one tablespoon of milk1 vanilla1 pinch of salt1 and the beaten whites of three eggs4 ,,cocoanut ,,lemon ,,pie ,beat the yolks of six eggs and one cup of sugar until very light1 squeeze in the juice of three lemons and the rind of two of them1 stir well1 then add one-half of a cocoanut grated1 and lastly add the whites of six eggs1 beaten to a stiff froth4 ,line a deep pie-plate with rich pastry1 sprinkle a little flour over it1 pour in the lemon mixture and bake4 ,this makes one pie in deep pie-plate4 ,,lemon ,,pie1 ,no4 #a ,cover the reverse side of a deep pie-plate with a rich puff paste1 and bake a light brown4 ,remove from the oven until the filling is prepared4 ,take a large juicy lemon1 grate and peel and squeeze out every drop of juice4 ,now take the lemon and put it into a cup of boiling water to extract every particle of juice4 ,put the cup of water on to boil with the lemon juice and grated peel1 and a cup of sugar2 beat up the yolks of four eggs very light and add to this gradually the boiling lemon juice4 ,return to the kettle and boil4 ,then wet a teaspoon of cornstarch with a very little cold water1 and add also a teaspoon of butter and when the boiling mixture has thickened remove from the fire and let it cool4 ,beat up the whites of the eggs to a very stiff froth1 add half of the froth to the lemon mixture and reserve the other half for the top of the pie4 ,bake the lemon cream in the baked pie-crust4 ,add a few tablespoons of powdered sugar and half a teaspoon of cream of tartar to the remaining beaten whites4 ,if you desire to have the meringue extra thick1 add the whites of one or more eggs4 ,when the pie is baked take from the oven just long enough to spread the meringue over the top1 and set back for two or three minutes1 leaving the oven doors open just the least bit1 so as not to have it brown too quickly4 ,,lemon ,,pie1 ,no4 #b ,line a deep pie-plate with nice crust1 then prepare a filling as follows3 ,after removing the crust from two slices of bread about two inches thick1 pour over it one cup of boiling water2 add one dessertspoon of butler1 and beat until the bread is well soaked and smooth2 then add the juice and rind of one lemon1 one cup of sugar1 the yolks of two eggs1 well beaten1 and a little salt2 mix well2 fill pie with mixture and bake in hot oven until firm4 ,beat white of two eggs to a stiff froth1 add four tablespoons of powdered sugar and spread on top and brown4 ,,mock ,,mince ,,pie ,pare1 core1 and chop fine eight tart apples4 ,add one cup of seedless raisins1 one-half cup of currants1 one ounce of chopped citron1 one-half teaspoon each of cinnamon1 cloves1 spice and mace1 a tiny bit of salt and grated nutmeg4 ,pour over whole one tablespoon of brandy1 and juice and rind of one lemon4 ,line bottom and sides of plate with crust1 fill in with mixture1 and put strips of dough across4 ,,mince ,,pie ,boil two pounds lean1 fresh beef4 ,when cold1 chop fine4 ,add one-half pound chopped suet1 shredded very fine1 and all gristle removed4 ,mix in a bowl two pounds of seeded raisins1 two pounds of currants1 one-half pound of citron1 chopped very fine4 ,two tablespoons of cinnamon1 two tablespoons of mace1 one grated nutmeg1 one tablespoon of cloves1 allspice1 and salt4 ,mix this with meat and suet4 ,then take two cups of white wine1 two and one-half pounds of brown sugar4 ,let stand4 ,chop fine four apples1 and add meat to fruits4 ,then mix wine with whole1 stir well1 and put up in small stone jars4 ,this will keep all winter in a cool place4 ,let stand at least two days before using4 ,line pie-plates with a rich crust1 fill with mince meat mixture1 put a rich paste crust on top1 or strips if preferred1 prick slightly and bake4 ,serve warm1 not hot4 ,,pumpkin ,,pie ,press through a sieve one pint of stewed pumpkin1 add four eggs and a scant cup of sugar4 ,beat yolks and sugar together until very thick and add one pint of milk to the beaten eggs4 ,then add the pressed pumpkin1 one-half teaspoon of cinnamon1 less than one-half teaspoon of mace and grated nutmeg4 ,stir the stiffly-beaten whites in last4 ,bake in a very rich crust without cover4 ,,grape ,,pie ,squeeze out the pulps and put them in one vessel1 the skins into another4 ,then simmer the pulp a little and press it through a colander to separate the seeds4 ,then put the skins and pulps together and they are ready for the pies4 ,,huckleberry ,,pie ,line a pie-plate with rich pastry4 ,pick1 clean and wash one pint of huckleberries1 drain and lay them thickly on the crust4 ,sprinkle thickly with sugar1 lightly with cinnamon1 and drop bits of butter over the top4 ,bake a nice even brown4 ,,peach ,,cream ,,tarts ,one cup of butter1 and a little salt2 cut through just enough flour to thoroughly mix1 a cup of ice-water1 one whole egg and the yolks of two eggs mixed with a tablespoon of brown sugar4 ,add to the flour in which you have previously sifted two teaspoons of baking-powder4 ,handle the dough as little as possible in mixing4 ,bake in round rings in a hot oven until a light brown4 ,when baked1 sift pulverized sugar over the top and fill the hollow centre with a compote of peaches4 ,heap whipped cream or ice-cream on top of each one1 the latter being preferable4 ,,mock ,,cherry ,,pie ,cover the bottom of pie-plate with rich crust2 reserve enough for upper crust4 ,for filling use two cups of cranberries1 cut in halves2 one cup of raisins1 cut in pieces2 two cups of sugar1 butter the size of walnut4 ,dredge with flour1 sprinkle with water4 ,bake thirty minutes in a moderate oven4 ,,peach ,,cream ,,pie ,line a pie-plate with a rich crust and bake1 then fill with a layer of sweetened grated peaches which have had a few pounded peach kernels added to them4 ,whip one cup of rich cream1 sweeten and flavor and spread over the peaches4 ,set in ice-chest until wanted4 ,,peach ,,pie1 ,no4 #a ,line a pie-plate with a rich pie-crust1 cover thickly with peaches that have been pared and sliced fine 7canned peaches may be used when others are not to be had71 adding2 sugar and cover with strips of dough2 bake quickly4 ,,peach ,,pie1 ,no4 #b ,pare1 stone1 and slice the peaches4 ,line a deep pie-plate with a rich paste1 sprinkle a little flour over the bottom crust and lay in your fruit1 sprinkle sugar liberally over them in proportion to their sweetness4 ,add a few peach kernels1 pounded fine1 to each pie and bake with crossbars of paste across the top4 ,if you want it extra fine1 with the whites of three eggs to a stiff froth and sweeten with about four tablespoons of pulverized sugar1 adding one-fourth of a teaspoon of cream tartar1 spread over the pie and return to the oven until the meringue is set4 ,eat cold4 ,,pineapple ,,pie1 ,no4 #a ,line your pie-plate with a rich paste1 slice pineapples as thin as possible1 sprinkle sugar over them abundantly and put flakes of sugar here and there4 ,cover and bake4 ,you may make pineapple pies according to any of the plain apple pie recipes4 ,,pineapple ,,pie1 ,no4 #b ,pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough juice to stew the pineapple in4 ,bake two shells on perforated pie-plates of a rich pie dough4 ,when the pineapple is stewed soft enough to mash1 mash it and set it away to cool4 ,when the crust is baked and cool whip half a pint of sweet cream and mix with the pineapple and fill in the baked shell4 ,,prune ,,and ,,raisin ,,pie ,use one-half pound of prunes1 cooked until soft enough to remove the stones4 ,mash with a fork and add the juice in which they have been cooked2 one-half cup of raisins1 cooked in a little water for a few minutes until soft2 add to the prune mixture with one-half cup of sugar2 a little ground clove or lemon juice improves the flavor4 ,bake with two crusts4 ,,prune ,,pie ,make a rich pie paste4 ,after the paste is rolled out thin and the pie-plate lined with it1 put in a layer of prunes that have been stewed the day before1 with the addition of several slices of lemon and no sugar4 ,split the prunes in halves and remove the pits before laying them on the pie crust4 ,after the first layer is in sprinkle it well with sugar1 then pour over the sugar three or four tablespoons of the prune juice and dust the surface lightly with flour4 ,repeat this process till there are three layers1 then cut enough of the paste in strips to cover the top of the fruit with a lattice crust and bake the pie in a rather quick oven4 ,few pies can excel this in daintiness of flavor4 ,,plum ,,pie ,select large purple plums1 about fifteen plums for a good-sized pie2 cut them in halves1 remove the kernels and dip each half in flour4 ,line your pie-tin with a rich paste and lay in the plums1 close together1 and sprinkle thickly with a whole cup of sugar4 ,lay strips of paste across the top1 into bars1 also a strip around the rim1 and press all around the edge with a pointed knife or fork1 which will make a fancy border4 ,sift powdered sugar on top4 ,damson pie is made in the same way4 ,eat cold4 ,,rhubarb ,,pie ,make a very rich crust1 and over the bottom layer sprinkle a large tablespoon of sugar and a good teaspoon of flour4 ,fill half-full of rhubarb that has been cut up1 scatter in one-fourth cup of strawberries or raspberries1 sprinkle with more sugar and flour1 and then proceed as before4 ,over the top dot bits of butter and another dusting of flour4 ,use a good cup of sugar to a pie4 ,pinch the crusts together well after wetting them1 to prevent the juice1 which should be so thick that it does not soak through the lower crust at all1 from cooking out4 ,,strawberry ,,pie ,make a rich fleischig pie-crust and bake on the reverse side of pie-pan4 ,pick a quart of berries1 wash and drain1 then sugar4 ,take the yolks of four eggs beaten well with one-half cup of sugar and stir the beaten whites gently into this mixture4 ,pour over strawberries4 ,put in pie-crust and bake until brown4 ,this mixture with most all fruit pies will be found delicious4 ,,sweet ,,potato ,,pie ,measure one cup of mashed1 boiled sweet potatoes4 ,thin with one pint of sweet milk4 ,beat three whole eggs very light with one-half cup of sugar4 ,mix with sweet potatoes4 ,season with one-quarter of a nutmeg grated1 one teaspoon of cinnamon1 and one-half teaspoon of lemon extract4 ,line pie-plate with crust1 fill with mixture1 and bake in quick oven4 ,,vinegar ,,pie ,line a pie-plate with a rich crust and fill with the following mixture3 ,one cup of vinegar1 two of water and two cups of sugar1 boil2 add a lump of butter and enough cornstarch to thicken2 flavor with lemon essence and put in a shell and bake4 ,,mohntorte ,line a form with a rich puff paste1 fill with half a pound of white mohn 7poppy seed7 which has been previously soaked in milk and then ground4 ,add a quarter of a pound of sugar and the yolks of six eggs2 stir all together in one direction until quite thick4 ,then stir the beaten whites1 to which add two ounces of sifted flour and a quarter of a pound of melted butter4 ,fill and bake4 ,when done1 frost either with vanilla or rose frosting4 ,,raisin ,,pie ,line pie pan with rounds of rich pastry1 fill with same mixture as for ,banbury ,tarts2 cover with a round of pastry and bake a light brown4 ,,raisin ,,and ,,rhubarb ,,pie ,chop one cup of rhubarb and one cup of raisins together1 add two tablespoons of melted butter or chicken fat1 grated rind and juice of one lemon1 one cup of sugar1 one well beaten egg1 one-quarter cup of bread or cracker crumbs1 one-half teaspoon of salt2 mix all ingredients thoroughly4 ,bake between two rounds of pastry4 ,canned rhubarb may be used4 99,,cookies99 ,in baking small cakes and cookies1 grease the pans4 ,if the pans cool before you can take off the cookies1 set back on stove for a few moments4 ,the cakes will then slip off easily4 ,sponge1 drop cakes1 anise cakes1 etc41 are better baked on floured pans4 ,a whole raisin1 an almond blanched1 a piece of citron or half a walnut may be used to decorate4 ,a good way to glaze is1 when cookies are about baked1 rub over with a brush dipped in sugar and water and return to oven a moment4 ,,filled ,,butter ,,cakes 7,,dutch ,,stuffed ,,monkeys7 ,make a paste by working three-fourths pound of butter into one pound of flour1 with three-fourths pound of light brown sugar1 one egg1 one teaspoon of cinnamon1 and a pinch of salt4 ,next mix one-half pound of finely chopped citron peel with one-half pound of ground almonds1 and three ounces of butter4 ,then flavor with one-half teaspoon of vanilla and bind with the yolks of two eggs4 ,roll out the dough and divide into two parts4 ,place one-half on a well-buttered flat pan and spread the mixture over it and cover with the other half of the paste4 ,brush with beaten egg1 sprinkle with poppy seed and bake in a moderately quick oven for one-half hour4 ,when done let cool and then cut into square or oblong pieces4 ,the butter cakes may be made of one layer of dough sprinkled with citron and almonds and some poppy seed4 ,,sugar ,,cookies ,in a mixing bowl put a cup of sweet butter and two cups of granulated sugar2 beat these ingredients to a cream1 then add three eggs1 grated lemon rind1 and four tablespoons of brandy4 ,beat the added ingredients thoroughly with the others till the mixture is smooth and creamy4 ,sift three cups of flour in a big bowl with a teaspoon of salt and three teaspoons of baking-powder2 stir this a little at a time in the bowl with the other ingredients1 until the mixture is a light dough1 just stiff enough to roll out4 ,if there is not enough flour1 sift more in to make the dough the desired stiffness2 then dust the pastry board well with flour1 put part of the dough on the board1 toss it lightly with your hands from side to side till the dough is covered with flour4 ,then dust the rolling-pin well with flour and roll the dough very thin2 cut it in shapes with a cookie cutter1 lift each cookie up carefully with a pancake turner1 slip them quickly in a big baking-pan1 the inside of which has been well rubbed with flour1 and bake them in a moderate oven till light brown4 ,just a moment before taking the pan out of the oven sprinkle the surface of the cookies lightly with granulated sugar4 ,when a little cool take the cookies out of the pan with the pancake turner and lay them on a big platter4 ,when they are cold put the cookies in a stone crock4 ,it is a good plan to have two or three baking-pans so1 while one panful is baking1 another may be filled and be ready to put in the oven when the other is removed4 ,only put enough dough on the pastry board at a time to roll out nicely on it4 ,,old-,,fashioned ,,hamburger ,,cookies ,take one pound of butter one pound of sugar1 yolks of six eggs1 hard-boiled1 and flour enough to make a dough that is not too stiff4 ,dissolve three cents worth of ammonia 7hartshorn7 in scalded milk4 ,place the ammonia in a large bowl and pour one cup of scalding milk over it4 ,after this has cooled add it to the dough with one-half cup of cold milk4 ,flavor to taste4 ,flour the pans and the cookie dough4 ,roll and proceed as with sugar cookies4 ,,mother',s ,,delicious ,,cookies 7,,merber ,,kuchen7 ,take ten boiled eggs and two raw ones1 one pound of best butter1 half a pound of almonds1 one lemon1 some cinnamon one wineglass of brandy1 one pound of pulverized sugar and about one pound and a half of flour4 ,this quantity makes one hundred cookies1 and like fruit cake1 age improves them1 in other words1 the older the better4 ,now to begin with3 ,set a dish of boiling water on the stove1 when it boils hard1 break the eggs carefully1 one at a time1 dropping the whites in a deep porcelain dish1 and set away in a cool place4 ,take each yolk as you break the egg and put it in a half shell1 and lay it in the boiling water until you have ten boiling4 ,when boiled hard take them up and lay them on a plate to cool4 ,in the meantime1 cream the butter with a pound of pulverized sugar1 add the grated peel of a lemon1 a teaspoon of cinnamon and half of the almonds1 which have been blanched and pounded or grated 7reserve the other half for the top of the cookies1 which should not be grated1 but pounded74 ,add the hard-boiled yolks1 which must be grated1 and the two raw eggs1 sift in the flour1 and add the brandy4 ,beat up the whites of the twelve eggs very stiff1 add half to the dough1 reserving the other half1 but do not make the dough stiff1 as it should be so rich that you can hardly handle it4 ,flour the baking-board well1 roll out about an eighth of an inch thick4 ,now spread with the reserved whites of eggs1 reserving half again1 as you will have to roll out at least twice on a large baking-board4 ,sprinkle well with the pounded almonds after you have spread the beaten whites of the eggs on top1 also sugar and cinnamon4 ,cut with a cookie-cutter4 ,have at least five large pans greased ready to receive them4 ,see that you have a good fire4 ,time to bake1 five to ten minutes4 ,pack them away when cold in a stone jar or tin cake-box4 ,these cookies will keep a long time4 ,,vanilla ,,cookies ,rub one cup of butter and one cup of sugar to a cream2 add two eggs and two level teaspoons of baking-powder1 flour enough to make a dough4 ,flavor with vanilla1 roll very thin1 spread with beaten white of egg and sugar4 ,proceed as for sugar cookies4 ,,old-,,fashioned ,,molasses ,,cookies ,put in a mixing bowl one generous cup of butter which has stood in a warm place until quite soft2 add two cups of ,new ,orleans molasses2 whip these ingredients to a foam2 then add two teaspoons of powdered ginger1 one teaspoon of powdered cinnamon and grate in half a large nutmeg2 stir these spices well through the mixture2 then dissolve two teaspoons of baking-soda in half a cup of hot water2 stir it through the mixture1 and last1 stir in enough sifted flour to make a light dough just stiff enough to roll out4 ,dust the pastry board well with flour and rub the rolling-pin well with flour2 then flour the hands well1 take out some of the dough1 put it on the pastry board1 quickly roll it out to the thickness of a quarter of an inch2 cut the dough out with a round cutter1 with or without scallops1 and put them in well-floured baking-pans and bake in a slow oven till a golden brown4 ,,sour ,,milk ,,cookies ,take one cup of butter1 one cup of sugar1 two or three eggs1 and two-thirds of a cup of sour milk4 ,dissolve a teaspoon of soda in a little hot water2 add part of it at a time to the milk until it foams as you stir it4 ,be careful not to get in too much4 ,mix up soft only using flour sufficient to roll out thin4 ,a teaspoon of cardamom seed may be sprinkled into the dough4 ,,hungarian ,,almond ,,cookies ,scant one-quarter of a pound of almonds1 blanched and grated2 scant one-half pound of sweet butter2 not quite three-quarters of a pound of flour2 a little sugar and a pinch of salt1 and two yolks4 ,mix this well1 pound the dough well with the rolling-pin1 then roll out not too thin4 ,bake4 ,,nutmeg ,,cakes 7,,pfeffernuesse7 ,sift one pound of flour and one pound of pulverized sugar into a large bowl1 four eggs1 a piece of citron grated or chopped very fine1 also the peel of a lemon1 one whole nutmeg grated1 one tablespoon of ground cinnamon1 one-half teaspoon of ground cloves1 and half a teaspoon of allspice4 ,mix all thoroughly in a deep bowl4 ,sift a heaping teaspoon of baking-powder in with the flour4 ,work into little balls as large as hickory nuts with buttered or floured hands4 ,bake on waxed or buttered tins1 an inch apart4 ,,anise ,,seed ,,cookies 7,,springele7 ,four eggs1 not separated1 but thoroughly beaten1 then add one and one-half cups of granulated sugar1 and beat for thirty minutes2 add two heaping cups of flour and fourteen drops of anise seed oil2 drop from a teaspoon on well-buttered pans1 and bake in a moderate oven4 ,it will improve them to let them stand from two to three hours in the pans before baking4 ,,cardamom ,,cookies ,boil six eggs hard4 ,when cold shell and grate the yolks 7reserve the whites for salads or to garnish vegetables71 add one-half pound of sugar1 the grated peel of a lemon and one-half wineglass of brandy4 ,stir in one-half pound of butter which has been worked to a cream4 ,sift in as much flour as you think will allow you to roll out the dough2 take as little as possible1 a little over half a pound1 and flour the board very thick4 ,put in about two cents worth of cardamom seed and a little rosewater4 ,cut out with a fancy cake-cutter and brush with beaten egg4 ,sprinkle pounded almonds and sugar on top4 ,,purim ,,cakes ,take two cups of flour1 one tablespoon of sugar1 add four eggs and two tablespoons of oil2 knead all these together1 roll out not very thin1 cut in squares1 close two sides1 prick with a fork so they will not blister2 put on tins and bake well4 ,then take one pound of honey1 boil1 and put the squares in this and let boil a bit2 then drop in one-quarter pound of poppy seeds and put back on fire4 ,when nice and brown sprinkle with a little cold water1 take off and put on another dish so they do not stick to each other4 ,,parve ,,cookies ,to one pound of flour take one teaspoon of baking-powder1 four eggs1 one-quarter pound of poppy seeds1 three tablespoons of oil1 two pounds of sugar and a little salt2 knead not too stiff and put on tins and bake in hot oven till a nice brown4 7,do not let burn47 ,,teiglech ,mix one pound of flour1 one teaspoon of baking-powder1 three tablespoons of oil1 and four eggs2 knead very well4 ,roll out in strips three inches long1 place on tins and bake4 ,take a pound of chopped nuts1 one-half pound of honey1 and one-half pound of sugar2 mix thoroughly with wooden spoon and boil with the cakes until brown4 ,take off the stove2 wet with cold water1 spread out on board4 ,when cold1 pat with the hands to make thin and sprinkle with dry ginger4 ,,honey ,,corn ,,cakes ,boil one pound of pure honey4 ,take one pound of cornmeal mixed with a little ground allspice1 cloves1 and pepper1 add the boiled honey1 make a loose batter1 add one wineglass of brandy2 mix all1 and cool4 ,wet the hands with cold water1 take pieces of the dough and knead until the dough comes clear from the hand2 afterwards knead with white flour so it is not too hard2 add one pound of chopped nuts1 sprinkle flour on tins1 spread dough1 not too thin2 leave the stove door open till it raises2 then close door1 and when done take out4 ,spread with brandy and cut in thin slices4 ,,croquante ,,cakes 7,,small ,,cakes7 ,blanch and cut in halves three-fourths pound of shelled almonds1 and slice one-half pound of citron2 mix well together and roll in a little flour2 add to them three-fourths pound of sugar1 then six eggs well beaten1 and last the rest of the flour 7three-fourths pound74 ,butter shallow pans1 and put in the mixture about two inches thick2 after it is baked in a quick oven slice cake in strips three-fourths of an inch wide and turn each piece4 ,put back in oven and bake a little longer4 ,when cold put away in tin box4 ,,kindel ,two pounds of soup fat rendered a day or two before using1 three pints of flour1 one teaspoon of salt1 two-thirds cup of granulated sugar1 one teaspoon of baking-powder1 two teaspoons of vanilla1 flour4 ,knead well1 add enough beer to be able to roll4 ,let it stand two hours4 ,roll1 cut in long strips three inches wide4 ,fill with the following3 ,one and one-half cups of brown sugar1 two tablespoons of honey1 two pounds of walnuts chopped fine1 one pound of stewed prunes chopped fine1 two cups of sponge cake crumbs1 juice of one lemon1 spices to taste1 few raisins and currants1 and a little citron chopped fine2 add a little wine1 a little chicken schmalz2 heat a few minutes4 ,you may use up remnants of jellies1 jams1 marmalades1 etc4 ,put plenty of filling in centre of strips1 fold over1 with a round stick 7use a wooden spoon71 press the dough firmly three inches apart1 then with a knife cut them apart4 ,they will be the shape of the fig bars you buy4 ,grease the pan and the top of cakes1 and bake in moderate oven4 ,they will keep--the longer the better4 ,,almond ,,macaroons1 ,no4 #a ,blanch half a pound of almonds1 pound in mortar to a smooth paste1 add one pound of pulverized sugar and the beaten whites of four eggs1 and work the paste well together with the back of a spoon4 ,dip your hands in water and roll the mixture into balls the size of a hickory nut and lay on buttered or waxed paper an inch apart4 ,when done1 dip your hands in water and pass gently over the macaroons1 making the surface smooth and shiny4 ,set in a cool oven three-quarters of an hour4 ,,almond ,,macaroons1 ,no4 #b ,prepare the almonds by blanching them in boiling water4 ,strip them of the skins and lay them on a clean towel to dry4 ,grate or pound one-half pound of almonds1 beat the whites of five eggs to a stiff1 very stiff froth2 stir in gradually three-quarters of a pound of pulverized sugar 7use confectioner's sugar if you can get it71 and then add the pounded almonds1 to which add a tablespoon of rosewater or a teaspoon of essence of bitter almonds4 ,line a broad baking-pan with buttered or waxed paper and drop upon this half a teaspoon of the mixture at a time1 allowing room enough to prevent their running together4 ,sift powdered sugar over them and bake in a quick oven to a delicate brown4 ,if the mixture has been well beaten they will not run4 ,try one on a piece of paper before you venture to bake them all4 ,if it runs add a little more sugar4 ,,almond ,,macaroons ,,with ,,figs ,beat stiff the whites of three eggs1 add one-half pound of sugar1 and one-half pound of finely cut figs1 one-half pound of either blanched almonds cut into long slices1 or cut up walnuts4 ,heat a large pan1 pass ironing-wax over surface1 lay in waxed paper1 and drop spoonfuls of mixture on paper1 same distance apart4 ,bake very slowly in very moderate oven4 ,remove and let cool2 then take paper out with the macaroons1 turn over and place hot cloths on wrong2 side1 when cakes will drop off4 ,,almond ,,sticks--,,fleischig ,take one-half glass of fat1 two eggs1 four cups of flour1 two teaspoons of baking-powder1 one cup of water1 one-half cup of sugar2 knead lightly1 and roll out not too thin4 ,two cups of sugar1 mix with two teaspoons of cinnamon2 one-half pound of grated almonds1 one-half pound of small raisins 7washed74 ,reserve one-half of the sugar and cinnamon1 the nuts and raisins2 brush the dough with melted fat and sprinkle with almonds and sugar4 ,put a little of the almond and raisin mixture around the edge and roll around twice4 ,cut in small pieces1 brush every piece with fat1 and roll in the sugar and almonds which has been reserved for this purpose4 ,place in greased pan and bake in hot oven4 ,,almond ,,sticks ,grind two cups of almonds and reserve one-quarter cup each of sugar and nuts1 and an egg yolk for decorating4 ,cream one cup of butter1 add three-fourths cup of sugar1 then two whole eggs1 almonds and two cups of flour4 ,roll thin and cut in strips or squares1 with fluted cookie cutter4 ,brush with yolk1 sprinkle with nuts and sugar1 set aside1 and bake in medium oven4 ,,plain ,,wafers ,sift one cup of flour and one teaspoon of salt together4 ,chop in one tablespoon of butter1 and add milk to make a very stiff dough2 chop thoroughly and knead until smooth2 make into small balls and roll each one into a thin wafer4 ,place in shallow greased and floured pans and bake in a hot oven until they puff and are brown4 ,,poppy ,,seed ,,cookies 7,,mohn ,,plaetzchen7 ,take an equal quantity of flour1 sugar and butter1 and mix it well by rubbing with the hollow of the hands until small grains are formed4 ,then add one cup of poppy seed1 two eggs1 and enough ,rhine wine to hold the dough together4 ,roll out the dough on a well-floured board1 about half a finger in thickness1 cut into any shape desired4 ,,caraway ,,seed ,,cookies ,beat three-quarters of a pound of butter and a pound of sugar to a cream2 add three eggs1 one saltspoon of salt1 a gill of caraway seeds and a teaspoon of powdered mace1 stirring all well together to a cream2 then pour in a cup of sour milk in which a level teaspoon of baking-soda is stirred4 ,hold the cup over the mixing bowl while stirring in the soda1 as it will foam over the cup4 ,last of all stir in enough sifted flour to make a light dough1 stiff enough to roll thin4 ,roll on a pastry board well dusted with flour4 ,cut in round shapes and place in baking-tins well rubbed with flour4 ,sprinkle a little sugar over the cookies and bake them in a moderate oven till a light brown4 ,when cool1 carefully lift the cookies from the pans with a pancake turner4 ,,citron ,,cookies ,take one-half cup of butter and one cup and a half of sugar1 and rub to a cream4 ,add two eggs1 three-quarters of a cup of milk2 one-half cup of citron1 cut up very fine1 one teaspoon of allspice and one of cloves4 ,sift one heaping teaspoon of baking-powder into enough flour to thicken4 ,make stiffer than ordinary cup cake dough2 flavor to suit taste1 and drop on large tins with a teaspoon4 ,grease the pans1 and bake in a quick oven4 ,the best plan is to try one on a plate4 ,if the dough runs too much add more flour4 ,,ginger ,,wafers ,take one cup of butter1 one cup of sugar1 one cup of molasses1 half a cup of cold coffee1 with two teaspoons of soda1 one teaspoon of ginger1 and flour enough to make a dough stiff enough to roll out thin4 ,shape with cutter and bake in quick oven4 ,,anise ,,zwieback ,take the yolks of five eggs1 one-half pound of sugar1 one tablespoon of water1 vanilla1 one-half pound of flour1 one teaspoon of baking-powder1 one-half of five cents worth anise seeds1 and the beaten whites of the eggs4 ,butter square tins and bake4 ,when cooled cut in strips one inch wide and toast on both sides4 ,,hurry ,,ups 7,,oatmeal7 ,sift one cup of flour with two teaspoons of baking-powder1 one teaspoon of salt1 add one cup of rolled oats1 one tablespoon of sugar and two tablespoons of melted butter1 mix with one-half cup of milk4 ,drop by teaspoons onto a greased pan1 press well into each two or three raisins1 or a split date and bake for twenty minutes in a hot oven4 ,can be served with butter1 honey1 or maple sugar4 ,,pecan1 ,,walnut1 ,,or ,,hickory ,,nut ,,macaroons ,take one cup of pulverized sugar1 and one cup of finely-pounded nut meats1 the unbeaten whites of two eggs1 two heaping teaspoons of flour1 and one scant teaspoon of baking-powder4 ,mix these ingredients together and drop from a teaspoon which1 you have previously dipped in cold water1 upon buttered paper4 ,do not put them too near each other1 for they always spread a great deal4 ,bake about fifteen minutes4 ,,date ,,macaroons ,stone thirty dates2 chop them fine4 ,cut one-half pound of almonds lengthwise in slices1 but do not blanch them4 ,beat the whites of two eggs until foamy1 add one cup of powdered sugar1 and beat until stiff2 add the dates1 then the almonds1 and mix very thoroughly4 ,drop mixture with teaspoon in small piles on tins1 one-half inch apart4 ,bake thirty minutes in a very slow oven or until dry4 ,they are done when they leave the pan readily4 ,,mandelchen ,blanch two cups of almonds and dry them overnight4 ,grind very fine1 add one-half cup of sugar and enough butter to knead into a very stiff paste4 ,roll very thin1 cut in small rounds1 place in baking-tin in moderate oven4 ,when done1 roll in grated almonds and powdered sugar4 ,,cocoanut ,,kisses ,beat the white of one egg2 add one-half cup of sugar with a flavoring of vanilla1 fold in one cup of shredded cocoanut1 drop by teaspoonfuls on a well-greased baking-pan1 inverted1 and bake for about ten or twelve minutes in a slow oven4 ,remove from pan when cookies are cold4 ,,cornflake ,,cocoanut ,,kisses ,mix the whites of two eggs1 beaten stiff1 with one-half cup of sugar1 add one-half cup of shredded cocoanut1 fold in two cups of corn flakes1 a pinch of salt1 one-half teaspoon of vanilla4 ,make and bake same as kisses above4 ,,chocolate ,,cookies ,beat whites of three eggs to a snow1 add three-fourths cup of powdered sugar1 one cup of ground sweet chocolate1 one cup of walnuts chopped1 three tablespoons of flour4 ,drop by teaspoonful on greased baking-tin4 ,bake in slow oven4 ,,baseler ,,loekerlein 7,,honey ,,cakes7 ,take half a pound of strained honey1 half a pound of sifted powdered sugar1 half a pound of almonds 7cut in half lengthwise71 half a pound of finest flour1 one ounce of citron 7cut or chopped extremely fine71 peel of a lemon1 a little grated nutmeg1 also a pinch of ground cloves and a wineglass of brandy4 ,set the honey and sugar over the fire together1 put in the almonds1 stir all up thoroughly4 ,next put in the spices and work into a dough4 ,put away in a cold place for a week1 then roll about as thick as a finger4 ,bake in a quick oven and cut into strips with a sharp knife after they are baked 7do this while hot71 cut three inches long and two inches wide4 ,,honey ,,cakes1 ,no4 #a ,one pound of real honey1 not jar2 one cup of granulated sugar1 four eggs1 one tablespoon of allspice1 three tablespoons of salad-oil1 four cups of flour1 well sifted2 three teaspoons of baking-powder4 ,warm up or heat honey1 not hot1 just warm4 ,rub yolks well with sugar1 beat whites to a froth1 then mix ingredients1 add flour and bake in moderate oven for one hour4 ,,honey ,,cakes1 ,no4 #b ,three eggs1 not separated1 beaten with one cup of sugar1 one cup of honey1 one cup of blanched almonds chopped finely1 one teaspoon each of allspice1 cloves1 and cinnamon1 one cup of chocolate and flour enough to make a thick batter2 one teaspoon of baking-soda4 ,spread very thin on square1 buttered pans1 bake in a hot oven1 and when done1 spread with a white icing1 cut into squares1 and put a half blanched almond in the centre of each square4 ,,lekach ,this recipe is one that is used in ,palestine4 ,it makes a honey cake not nearly as rich as those in the foregoing recipes for honey cakes1 but will very nicely take the place of a sweet cracker to serve with tea4 ,take three cups of sifted flour1 one-quarter teaspoon of salt1 add three eggs1 one teaspoon of allspice1 one teaspoon of soda1 the grated rind and juice of one-half lemon and three tablespoons of honey1 mix all ingredients well4 ,roll on board to one-fourth inch in thickness and cut with form4 ,brush with white of egg or honey diluted with water4 ,on each cake put an almond or walnut4 ,bake in moderate oven from fifteen to twenty minutes4 ,,lebkuchen ,four eggs1 one pound of brown sugar2 beat well4 ,add one-eighth pound of citron shredded1 one-eighth pound of shelled walnuts 7broken71 one and one-half cups of flour1 one teaspoon of baking-powder1 two teaspoons of cinnamon1 one-fourth teaspoon of allspice4 ,spread the dough in long pans with well-floured hands1 have about one and one-half inches thick4 ,bake in very moderate oven4 ,when baked1 cut in squares and spread with icing4 ,set in a cool stove or the sun to dry4 ,it is best to let these cakes and all honey cakes stand a week before using4 ,,old-,,fashioned ,,lebkuchen ,heat one cup of molasses1 mix it with two cups of brown sugar and three eggs1 reserving one white for the icing2 add one level teaspoon of baking-soda that has been dissolved in a little milk1 then put in alternately a little flour and a cup of milk2 now add one tablespoon of mixed spices1 half cup of brandy1 one small cup each of chopped nuts and citron1 and lastly1 flour enough to make a stiff batter4 ,place in shallow pans and bake slowly4 ,when done1 cover with icing and cut in squares or strips4 99,icing for ,lebkuchen499--,one cup of powdered sugar added to the beaten white of one egg2 flavor with one teaspoon of brandy or lemon juice4 99,,desserts99 ,,boiled ,,custard ,take two cups of milk1 two eggs or the yolks of three eggs1 two tablespoons of sugar and one-half teaspoon of vanilla4 ,put the milk on to heat in a double boiler4 ,beat the eggs thoroughly with the sugar2 into them pour the hot milk1 stirring to prevent lumps4 ,return all to the double boiler and cook until the custard coats the spoon1 but no longer4 ,if the mixture should curdle1 set the boiler in a pan of cold water and beat with a wire egg-beater until smooth4 ,when the steam passes off add the vanilla1 or other flavoring4 ,in the winter1 when eggs are expensive1 the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk4 ,if desired1 the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue4 ,,caramel ,,custard ,melt one-half cup of sugar until it is light brown in color1 add four cups of scalded milk4 ,beat the eggs1 add the milk and sugar1 one-quarter teaspoon of salt1 one teaspoon of vanilla and bake in cups as directed for cup custard4 ,serve with caramel sauce4 ,,cup ,,custard ,,for ,,six ,stir until quite light four eggs1 yolks and whites1 and four tablespoons of sugar2 have ready four cups of scalded milk2 mix1 add pinch of salt and one teaspoon of good vanilla2 pour into cups and place cups into pan of boiling water4 ,put into oven and bake exactly twenty-five minutes4 ,,chocolate ,,custard ,beat yolks of three eggs1 three tablespoons of sugar till light1 dissolve one heaping tablespoon of grated unsweetened chocolate1 one tablespoon of sugar and one of hot water4 ,when dissolved1 add slowly one pint of milk heated to boiling1 pour this hot mixture over the beaten eggs and sugar1 cook in double boiler1 stirring constantly till it thickens2 when cool1 flavor with vanilla1 and place on ice4 ,when ready to serve1 half-fill small punch glasses with the custard1 heap over them sweetened whipped cream1 flavored2 putting on top of each glass1 and serve cold4 ,,chocolate ,,cornstarch ,,pudding ,take one quart of milk1 one and one-half cups of sugar1 seven heaping tablespoons of cocoa1 six level tablespoons of cornstarch1 one tablespoon of vanilla2 place milk and sugar up to boil1 when boiling1 add cocoa1 dissolved to a smooth paste2 then add cornstarch dissolved in cold water1 let come to a boil1 remove from fire and add the vanilla2 then place in mold and allow to get cold4 ,serve with whipped cream4 ,,blanc ,,mange ,heat one quart of milk to boiling point4 ,dissolve four large tablespoons of cornstarch in a quarter cup of cold milk4 ,beat two whole eggs with one-half cup of sugar until light1 and add a tiny pinch of salt4 ,when the milk begins to boil1 add a piece of butter1 size of a hickory nut1 then pour it over the well-beaten eggs and sugar1 mix well1 and put back on the stove4 ,stir until it begins to boil1 then stir in the dissolved cornstarch until the custard is very thick4 ,remove from the fire1 flavor with vanilla or lemon1 pour into a mold1 and set on ice till very cold and firm4 ,serve with cream4 ,,floating ,,island ,beat light the yolks of three eggs with one-quarter cup of sugar4 ,scald a pint of milk1 beat up the whites of three eggs very stiff and put them into the boiling milk1 a spoonful at a time4 ,take out the boiled whites and lay them on a platter2 now pour the hot milk gradually on the beaten yolks1 when thoroughly mixed1 return to the fire to boil4 ,when it begins to thicken remove4 ,when cool1 flavor with vanilla or bitter almond4 ,pour into a deep glass dish2 put the whites on top1 and garnish with jelly or candied fruit4 ,eat cold4 ,,red ,,raspberry ,,or ,,currant ,,float ,take a half-pint glass of red raspberry or currant juice and mix it with a quarter cup of sugar4 ,beat the whites of four eggs to a stiff froth and add gradually a quarter cup of powdered sugar4 ,press the raspberries through a strainer to avoid seeds and by degrees beat the juice with the sugar and eggs until so stiff that it stands in peaks4 ,chill it thoroughly and serve in a glass dish half filled with cold whipped cream4 ,heap on the mixture by the spoonful1 like floating island4 ,if currant juice is used it will require a pint of sugar4 ,,rothe ,,gritze ,take one cup of currant juice1 sufficiently sweetened1 and a pinch of salt4 ,let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes4 ,it should be eaten cold with cream4 7,about one-quarter cup of cornstarch dissolved in cold water will be sufficient to thicken47 ,,apple ,,snow ,peel and grate one large sour apple1 sprinkling over it three-fourths cup of powdered sugar as it is grated to keep it from turning dark4 ,add the unbeaten whites of two eggs2 beat constantly for half an hour2 arrange mound fashion on a glass dish with cold boiled custard around it4 ,,bohemian ,,cream ,stir together and whip one pint of double cream and one pint of grape juice or grape jelly melted1 this must be whipped to a froth4 ,drain if needed4 ,put in cups and set on ice for several hours4 ,serve with lady lingers4 ,,prune ,,whip ,soak one-half pound of prunes in cold water overnight4 ,in the morning let them simmer in this water until they are very soft4 ,remove stones and rub through strainer4 ,add one-half cup of sugar and cook five minutes or until the consistency of marmalade4 ,when the fruit mixture is cold1 add the well-beaten whites of three eggs and one-half teaspoon of lemon juice2 add this gradually1 then heap lightly in buttered dish and bake twenty minutes in a slow oven4 ,serve cold with thin custard or cream4 ,,rice ,,custard ,beat four eggs light with one cup of sugar4 ,add one cup of cooked rice1 two cups of sweet milk1 juice and rind of one lemon1 one-half teaspoon of cinnamon4 ,pour in pudding-pan and place in a pan filled with hot water2 bake until firm in moderate oven4 ,serve with lemon sauce4 ,,prune ,,custard ,heat a little more than a pint of sweet milk to the boiling point1 then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoon of butter and a little nutmeg4 ,let this just come to a boil1 then pour into a buttered pudding-dish1 first adding one cup of stewed prune with the stones taken out4 ,bake for fifteen to twenty minutes1 according to the state of oven4 ,a little cream improves it when it is served in the saucers4 ,,tapioca ,,custard ,soak four tablespoons of tapioca overnight in one quart of sweet milk4 ,in the morning beat the yolks of three eggs with one cup of sugar4 ,put the milk and tapioca on in a double boiler1 adding a pinch of salt2 when this comes to boiling point stir in the eggs and sugar4 ,beat the whites to a stiff froth and stir quickly and delicately into the hot mixture4 ,flavor with vanilla4 ,eat cold4 ,,whipped ,,cream ,to one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla4 ,put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety4 ,set on ice until wanted4 ,in the summer set the cream on ice before whipping4 ,a good plan is to set the bowl in another one filled with ice while whipping4 ,,dessert ,,with ,,whipped ,,cream ,line the edges of a mold or a large glass dish with lady fingers and fill up with whipped cream4 ,ornament with macaroons and candied fruit4 ,serve cold4 ,,ambrosia ,cut up into small pieces different kinds of fruit2 then chop up nuts and marshmallows 7not too fine74 ,mix these and sugar1 not allowing it to draw too much juice4 ,flavor with sherry1 if you like4 ,serve individually1 putting whipped cream on the top with a cherry4 ,,macaroon ,,island ,fill a glass bowl with alternate layers of macaroons and lady fingers1 sprinkle a layer of finely-chopped nuts over the cake1 then a layer of crystallized cherries4 ,boil one cup of wine1 one cup of sugar and one-half cup of water together until syrupy and thick1 pour it over the contents of the bowl1 let this cool1 then place a thick layer of thickly-whipped sweetened and flavored cream over all4 ,serve very cold4 ,,pistachio ,,cream ,take out the kernels of half a pound of pistachio nuts and pound them in a mortar with one tablespoon of brandy4 ,put them in a double boiler with a pint of rich cream and add gradually the yolks of three eggs1 well beaten4 ,stir over the fire until it thickens and then pour carefully into a bowl1 stirring as you do so and being careful not to crack the bowl4 7,put a silver spoon into the bowl before pouring in the cream1 as this will prevent it cracking74 ,when cold1 stick pieces of the nuts over the cream and serve4 ,,tipsy ,,pudding ,cut stale sponge cake into thin slices1 spread with jelly or preserves1 put two pieces together like sandwiches and lay each slice or sandwich on the plate on which it is to be served4 ,wet each piece with wine1 pour or spread a tablespoon of rich custard over each piece of pudding1 and then frost each piece with a frosting and put in a moderate oven for a few minutes4 ,eat cold4 ,,apple ,,and ,,lady-,,finger ,,pudding ,core and peel apples1 take top off1 chop the top with almonds1 citron and raisins2 butter your pan1 fill apples1 sugar them and pour over a little wine1 bake until tender2 when cool add four yolks of eggs beaten with one cup of sugar1 then last1 add beaten whites and eight lady fingers rolled1 and juice of one whole lemon2 pour over apples1 bake4 ,eat cold4 ,,fig ,,dessert ,soak two cups white figs overnight4 ,in the morning boil slowly until tender1 add two cups of sugar and boil until a thick syrup is formed4 ,line a dish with sponge cake or lady fingers2 pour the figs in the centre and cover with whipped cream that has been sweetened and flavored4 ,decorate with candied cherries or angelica4 ,,strawberries ,,la ,,bridge ,into a champagne-glass put large strawberries1 halved and sugared1 and an equal amount of marshmallows halved4 ,place on top a mass of whipped cream1 already sweetened and flavored then a single strawberry1 sprinkle with shelled pecans4 ,,queen ,,of ,,trifles ,make a rich custard of four eggs1 one cup of granulated sugar and one quart of milk to which has been added one teaspoon of cornstarch4 ,let this cook in double boiler1 stirring constantly1 until the custard is very thick4 ,cool4 ,soak one-half pound of macaroons in sherry wine1 blanch and chop one-quarter pound of almonds1 cut fine one-quarter pound of dried figs2 one-quarter pound of crystallized cherries and one-half pound of lady fingers are required as well4 ,line a deep glass bowl with the lady fingers cut in half1 add macaroons1 fruit and almonds in layers until all are used4 ,then pour the boiled custard over all4 ,set on ice and when cold1 fill the bowl with whipped cream that has been sweetened and flavored with vanilla4 ,decorate with a few cherries4 ,,ice-,,box ,,cake ,one-half cup of butter creamed with one-half cup of confectioner's sugar1 three whole eggs added1 one at a time1 beat these all for twenty minutes1 add one-half pound of chopped nuts1 one tablespoon mocha essence or one square of bitter chocolate melted1 or one teaspoon of vanilla4 ,grease a spring form1 put two dozen lady fingers around the edge1 at the bottom put one dozen macaroons1 then add the filling and let this all stand for twenty-four hours in ice-box4 ,when ready to serve1 pour one-half pint of cream1 whipped1 over all and serve4 ,,auflauf ,boil one cup of milk and when boiling stir in quickly one-half cup of sifted flour and work smooth until all lumps are out and it is the consistency of soft mashed potatoes4 ,stir all the while over fire4 ,when smooth remove from stove and while yet warm break in1 one by one1 yolks of three eggs1 a pinch of salt1 then the beaten whites of three eggs4 ,bake in well-buttered hot square pans1 in very hot oven1 from fifteen to twenty minutes4 ,serve as soon as done with jelly or preserves4 ,if batter is not thick enough a little more flour must be added to the milk4 ,,lemon ,,puffs ,beat the yolks of four eggs until very light1 add the stiffly-beaten whites and then stir in two cups of milk1 add a pinch of salt1 three tablespoons of fresh butter melted1 and five level tablespoons of flour that have been wet with a little of the milk from the pint1 stir well together and divide equally between cups4 ,butter the cups before pouring in the mixture4 ,bake in hot oven until brown 7generally twenty minutes74 ,turn out carefully in the dish in which they are to be served1 and pour over them the following3 ,,lemon ,,sauce ,put on to boil one and one-half cups of water with juice of two lemons1 sweeten to taste1 add a few small pieces of cinnamon bark2 when boiling stir in three teaspoons of cornstarch that have been dissolved in a little cold water4 ,boil a few minutes1 then pour over the well-beaten yolks of two eggs1 stirring all the time4 ,stir in stiffly-beaten whites of eggs1 and pour over and around puffs when cold4 ,serve cold4 ,,leaf ,,puffs ,cream one cup of butter until soft1 add two cups of sifted flour1 mix well1 and add just enough sweet cream to make a nice dough1 not too soft4 ,roll thin1 cut in long strips or squares1 bake in long pans in a moderately hot oven4 ,when light brown1 draw to the door of the oven1 sprinkle with powdered sugar and let stand a few minutes longer in the oven4 ,,sago ,,pudding ,,with ,,strawberry ,,juice ,prepare one cup berry juice and sweeten to taste4 ,have ready a scant half teacup of sago soaked one hour in water enough to cover4 ,boil the sago in the fruit juice until thick like jelly4 ,beat up the whites of two eggs and add to the sago while hot and remove immediately from the stove4 ,mold and serve with cream or berry juice4 ,this mold can be made with any kind of fruit juice preferred ,,apple ,,tapioca ,,pudding ,soak three-quarter cup of tapioca and boil it in one quart of water until clear1 sweetening to taste4 ,pare and core six apples and place them in a baking dish4 ,fill the cores with sugar1 pour the tapioca around them and grate a little nutmeg over the top4 ,cover and bake until the apples are soft ,serve with cream4 ,,rhubarb ,,pudding ,grate some stale rye bread and take a bunch of rhubarb2 cut fine without peeling1 put the cut rhubarb in a pan with a big pinch of baking-soda1 and pour boiling water over to cover4 ,while that is steeping1 grate the rye bread and butter pudding-form well1 and put crumbs all over the pan about one-quarter inch deep1 then add one-half the rhubarb that has been well drained of the water2 season with brown sugar1 cinnamon1 nuts and any other seasoning you like2 then some more crumbs1 and other one-half of rhubarb1 and season as before the top crumbs1 put flakes of butter all over top2 bake until done4 ,,scalloped ,,peaches ,pare a number of peaches and put them whole into a baking-tin1 together with layers of bread crumbs and sugar and add a few cloves4 ,bake until the top is brown4 ,serve with hot butter sauce or cream4 ,,chestnut ,,pudding ,boil one pound of chestnuts fifteen minutes4 ,shell and skin them1 then put back on stove with a cup of milk and boil till tender4 ,rub through a colander4 ,butter a mold1 line it with the pulp1 then add a layer of apple sauce that has been colored with currant jelly1 then another layer of chestnuts1 and again apple sauce4 ,squeeze lemon juice over all1 and bake in a moderate oven4 ,turn out on a platter and serve with whipped cream colored with currant jelly4 ,,farina ,,pudding ,,with ,,peaches ,to one quart of milk add one-half cup of farina1 salt1 and a small piece of butter4 ,boil in a double boiler until thick4 ,beat the yolks of four eggs with four tablespoons of white sugar1 and add this just before taking off the fire4 ,stir it thoroughly1 but do not let it boil any more4 ,flavor with vanilla4 ,beat the whites of the eggs to a stiff froth with pulverized sugar4 ,after the eggs have been whipped1 butter a pudding dish1 put in part of the custard1 in which you have mixed the whites 7,if you have any extra whites of eggs beat and use them also71 then a layer of stewed or canned peaches2 cover with the remaining custard and bake4 ,eat with rum sauce4 ,,farina ,,pudding1 ,no4 #b ,one and one-half pints of milk with nine level tablespoons of sugar1 five bitter and five sweet almonds chopped fine1 brought to boiling point1 and twelve level tablespoons of farina dropped in slowly and stirred constantly4 ,cook for twelve minutes1 add vanilla to taste1 then add slowly the beaten whites of five eggs4 ,put it in a form and when cold serve with a fruit sauce4 ,,rice ,,pudding ,to three cups of milk1 add half a cup of rice1 which you have previously scalded with hot water4 ,boil in a double boiler until quite soft4 ,beat the yolks of three eggs with three tablespoons of white sugar1 add this just before taking it off the fire4 ,stir it thoroughly with a wooden spoon1 but do not let it boil any more4 ,add salt to the rice while boiling1 and flavor with vanilla4 ,beat the whites of the eggs with powdered sugar to a stiff froth1 and after putting the custard into the pudding dish in which you wish to serve it1 spread with the beaten whites and let it brown slightly in the oven4 ,,prune ,,pudding ,take one quart of milk1 one teaspoon of salt1 one cup of sugar and two well-beaten eggs4 ,heat this and then pour in slowly one cup of cream of wheat or farina1 stirring constantly4 ,boil fifteen minutes2 then butter a deep pudding dish and put in a layer of stewed prunes--that have been cut up in small pieces with a scissors2 on the bottom1 over this1 pour a layer of the above1 alternating in this order until all has been used4 ,bake ten minutes in a hot oven4 ,plain cream1 not whipped or sweetened1 is a delicious sauce for this4 ,,brown ,,betty ,pare1 quarter1 core and slice four medium-sized apples4 ,melt one-quarter cup of butter and pour it with the juice of half a lemon over one cup of bread crumbs4 ,mix one-half teaspoon of cinnamon1 grated rind of one-half lemon and one-quarter cup of sugar together4 ,butter a baking dish2 put in alternate layers of apple and bread crumbs1 sprinkling the apples with the sugar mixture1 and making the last layer of crumbs4 ,pour one-quarter cup of boiling water on before adding the last layer of crumbs2 cover and bake for thirty minutes or until the apples are soft2 then uncover and brown the crumbs4 ,serve with cream or with soft custard or lemon sauce4 ,if desired for a meat meal1 substitute chicken-fat for butter and use lemon sauce4 ,,apple ,,and ,,honey ,,pudding ,take four cups of raw apples cut in small pieces1 two cups of bread crumbs1 one-half cup of hot water1 two teaspoons of butter1 two teaspoons of cinnamon1 one-half cup of honey4 ,put a layer of the apple in a well-buttered pudding dish2 then a layer of crumbs4 ,mix the honey and hot water4 ,pour part of this over the crumbs1 sprinkle with cinnamon and dot with a few bits of butter4 ,fill the dish with alternate layers of apples1 crumbs1 honey1 etc41 having a layer of crumbs on top4 ,cover and bake forty-five minutes4 ,serve with cream4 ,,queen ,,bread ,,pudding ,take one cup of grated bread crumbs1 soak it in one pint of sweet milk2 then break three eggs2 separate the whites1 add to the yolks one cup of sugar and a small piece of butter2 beat it well1 and squeeze the bread crumbs out of the milk1 and add this to the yolks and flavor with vanilla4 ,grease the pans with butter1 put the mixture in the pan1 and pour the milk over it2 set in the oven to bake until nearly dry1 then add a layer of fresh fruit 7apricots or peaches are the best or strawberry preserves72 add the whites of eggs that were beaten stiff4 ,serve cold with cream or milk4 ,this can also be served hot4 ,,bread ,,pudding ,soak one and one-half cups of bread crumbs in a pint of sweet milk for half an hour2 separate the whites and yolks of two eggs1 setting the whites in a cool place until needed4 ,beat the yolks with a half cup of sugar and add the grated peel of one lemon and stir into the bread crumbs4 ,put in some raisins and pour into a greased pudding dish and bake in a moderate oven1 about half an hour4 ,beat the whites of the eggs to a stiff froth1 adding half a cup of powdered sugar2 and spread this on top of pudding and return to the oven and brown delicately4 ,may be eaten hot or cold1 with jelly sauce or whipped cream4 ,stale cake of any kind may be used instead of bread2 and ginger bread also is particularly nice1 adding raisins and citron1 and spreading a layer of jelly on the pudding before putting on the icing4 ,,cornmeal ,,pudding ,bring one pint of milk to the boiling point2 pour it gradually on one-half cup of ,indian meal1 stirring all the while to prevent lumps4 ,when cool add three eggs well beaten1 and one tablespoon of flour1 one-half cup of sugar1 one-half teaspoon of ginger1 one teaspoon of cinnamon1 pinch of salt and one pint cold milk4 ,pour into battered pudding dish and bake an hour and a half4 ,serve with hot maple sugar or cream4 ,,black ,,bread ,,pudding ,yolks of three eggs beaten with one cup of sugar2 add one teaspoon of cinnamon1 pinch of cloves1 and pinch of allspice2 one cup of stale rye bread crumbs added gradually4 ,mix well and add beaten whites4 ,bake slowly4 ,half an hour before serving1 add one cup of claret or white wine4 ,serve with sherry wine sauce or whipped cream4 ,,dimpes ,,dampes 7,,apple ,,slump7 ,mix one-half cup of sugar1 one-quarter teaspoon of salt1 two cups of flour and gradually two cups of milk to make a smooth batter4 ,melt one-half cup or a little less of butter in a large shallow dripping-pan and let it spread all over the pan to grease it well1 then pour one-half cup of butter and one quart of sliced apples to the batter4 ,mix and pour into pan or pans not more than three-quarters of an inch deep and bake in a moderate oven1 thirty to forty-five minutes1 until a golden brown4 ,this quantity serves ten people4 ,,bird',s ,,nest ,,pudding ,pare four or five large tart apples and cut off the top of each apple to use as a cover4 ,now scrape out all the inside1 being careful not to break the apples2 mix scrapings with sugar1 cinnamon1 raisins1 a few pounded almonds and add a little white wine and the grated peel of one lemon4 ,fill up the apples with this mixture and put back the top of each apple1 so as to cover each well4 ,grease a deep dish1 set in the apples and stew a few minutes4 ,in the meantime make a sponge cake batter of four eggs1 one cup of pulverized sugar1 one cup of flour and pour over the apples and bake one-half hour4 ,eat warm or cold1 with or without sauce4 ,plain baked apples can be substituted for the filled apples4 ,,suet ,,pudding ,,with ,,pears ,take half a pound of suet and chop it to a powder4 ,soak a loaf of stale bread1 squeeze out the water and add to the suet4 ,work bread and suet well with your hands and add two eggs1 one cup of sugar1 one teaspoon1 of salt1 allspice1 cloves1 cinnamon and grated peel of a lemon4 ,add flour enough to work into a huge ball2 sift two teaspoons of baking-powder in flour4 ,pare about half a peck of cooking pears and cut in halves1 leaving the stems on4 ,lay half the pears in a large kettle1 put the pudding in centre of the pears1 and lay the rest of the pears all around4 ,add sugar1 sliced lemon1 a few cloves1 some cinnamon bark and three tablespoons of syrup4 ,fill up with cold water and boil half an hour on top of stove4 ,then bake for at least three hours1 adding water if needed4 ,,corn ,,pudding ,scrape with a knife six ears of green corn1 cutting each row through the middle4 ,add two cups of milk1 one-half cup of butter1 three eggs--the whites and yolks beaten separately--a little salt and white pepper4 ,stir the yolks into the milk and corn1 pour into a baking dish1 stir in the whites and bake one and one-half hours4 ,,cherry ,,pudding ,scald a pint of crackers or bread crumbs in a quart of boiling milk2 add a piece of butter the size of an egg1 a good pinch of salt1 four eggs1 a cup and a half of sugar1 a little ground cinnamon and a quart of stoned cherries4 ,bake in quick oven4 ,,huckleberry ,,pudding ,sprinkle four tablespoons of flour over one and one-half pints huckleberries and set aside for half an hour4 ,soak one pint crumbed bread in one quart milk2 add three tablespoons of sugar1 pinch of salt1 and the huckleberries4 ,put all into a greased pudding dish with flakes of butter on top4 ,bake forty-five minutes4 ,serve with hard sauce4 ,,pudding ,,la ,,grande ,,belle ,this pudding is economical and dainty if nicely made4 ,brush small molds with butter1 fill with crumbed bread and dried ,english currants4 ,beat three eggs without separating1 add one pint of milk and four tablespoons of sugar4 ,pour carefully over the bread and let stand five minutes4 ,place molds in baking-pan of boiling water and bake in the oven thirty minutes1 or steam half an hour4 ,serve with liquid pudding sauce4 99,,steamed ,,puddings99 ,the tin molds are best for this purpose1 either melon1 round1 or brick4 ,if the mold is buttered first1 then sprinkled with granulated sugar1 a nice crust will form4 ,have a large1 deep pan filled with boiling water4 ,place mold in1 let water come up to rim1 put a heavy weight on top of mold to keep down1 and boil steadily4 ,the pan must be constantly replenished with boiling water1 if the pudding is to be done in time4 ,always place paper in top of mold to prevent water from penetrating4 ,when puddings are boiled in bags1 a plate must be placed in bottom of pan to prevent burning4 ,only certain puddings can be boiled in bags4 ,always grease inside of bag1 so puddings will slip out easily4 ,a bag made of two thicknesses of cheese-cloth1 stitched together1 will do4 ,always leave room in mold or bag for pudding to rise1 using a smaller or larger mold according to quantity of pudding4 ,if not boiled steadily1 and emptied as soon as done1 puddings will fall and stick4 ,,almond ,,pudding ,beat the yolks of four eggs very light with one-half cup of sugar2 then add one-half cup of grated walnuts or almonds1 one-half cup of grated white bread crumbs1 then the stiffly-beaten whites of four eggs4 ,put in pudding form and steam from one and one-half to two hours4 ,serve with wine or fruit sauce4 ,,rye ,,bread ,,pudding ,dry one-half cup of rye bread crumbs in oven4 ,beat the yolks of four eggs very light with one-half cup of sugar1 then add a pinch of cloves and allspice1 one-half teaspoon of cinnamon1 grated rind of one-half lemon and one-quarter pound of chopped almonds4 ,moisten crumbs with three tablespoons of whiskey or brandy1 add to eggs1 then add stiffly-beaten whites of four eggs4 ,put in mold and boil three hours4 ,serve with a brandy or whiskey sauce4 ,,napkin ,,pudding ,soak one-half loaf of stale white bread in water until moist1 squeeze perfectly dry4 ,put in skillet two tablespoons of clear fat or butter1 and when hot add bread1 and stir until smooth and dry4 ,beat five eggs light with one cup of sugar1 stir bread in1 mix well1 and flavor with rind 7grated7 and juice of one lemon4 ,grease a bag or very large napkin1 place pudding in this1 tie1 leaving plenty room to rise1 place in boiling water and boil two hours4 ,make a jelly sauce1 not as thin as usual1 and pour over just before serving4 ,if desired one-half cup of currants can be added to pudding4 ,,steamed ,,berry ,,pudding ,take one tablespoon of butter 7or other shortening71 one-quarter cup of sugar1 yolk of one egg1 one-half cup of milk1 one cup of flour1 one teaspoon of baking-powder1 one-quarter teaspoon of salt1 one-half cup of berries or pitted cherries rolled in flour4 ,put in a well-greased melon mold and cook in boiling water steadily for two hours4 ,serve with hard sauce4 ,,carrot ,,pudding ,take one cup of sugar1 one-third cup of butter1 one cup of grated carrots1 one cup of grated potatoes1 one cup of raisins1 one cup of currants1 two cups of bread crumbs1 one-half teaspoon of baking-soda stirred in the potatoes1 one teaspoon each of cloves1 cinnamon1 and allspice4 ,mix all these and add a little syrup and four tablespoons of whiskey4 ,steam four hours4 ,serve with hard sauce4 ,,cherry ,,pudding ,grate one-half pound of stale rye bread and wet this with a wineglass of red wine4 ,pound two tablespoons of almonds1 stir the yolks of four eggs with half a cup of powdered sugar1 flavor with cinnamon1 and add the grated bread and almonds4 ,stone one-half pound each of sweet and sour cherries4 ,mix all thoroughly with the beaten whites added last4 ,do not take the juice of the cherries4 ,butter the pudding mold well before you put in the mixture4 ,to be eaten cold4 ,,date ,,pudding ,melt three tablespoons of butter1 add one-half cup of molasses1 one-half cup of milk1 one and two-third cups of flour sifted with one-half teaspoon of baking-soda1 one-quarter teaspoon of salt1 one-quarter teaspoon each of cloves1 cinnamon1 and nutmeg4 ,add to the above one-half pound of dates1 stoned and cut4 ,turn into a well-buttered mold4 ,butter the cover also and steam two and one-half hours4 ,keep at a steady boil4 ,serve with any kind of sauce4 ,,prince ,,albert ,,pudding ,rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar2 add the yolks of six eggs1 one at a time1 and the grated peel of one lemon4 ,stone half a pound of raisins1 and add also a little citron1 cut very fine4 ,now add gradually half a pound of the finest flour1 sifted three or four times1 and the stiffly-beaten whites of the eggs4 ,pour this mixture into a well-buttered mold1 into which you have strewn some blanched and pounded almonds4 ,boil fully three hours4 ,serve with sweet brandy or fruit sauce4 ,,peach ,,pudding ,in a large mixing bowl whip to a cream two eggs1 three tablespoons of sugar1 and two tablespoons of butter4 ,to this1 after it is well beaten1 add a saltspoon of salt and half a grated nutmeg4 ,stir these ingredients well into the mixture2 then stir in a cup of milk4 ,last add1 a little at a time--stirring it well in to make a smooth batter--a cup and a half of flour and three-quarters of a cup of ,indian meal1 which have been sifted together with three teaspoons of baking-powder in another bowl4 ,butter well the inside of a two-quart pudding mold2 put a layer of the pudding batter an inch deep in the mold2 cover this with a layer of fine ripe peaches that have been peeled and cut in quarters or eighths--this depends upon the size of the peaches4 ,sprinkle the layer of peaches with a light layer of sugar2 then pour in a layer of batter2 then a layer of peaches4 ,repeat this process till all the material is in1 leaving a layer of batter on top4 ,steam for two hours4 ,,noodle ,,pudding ,make noodles with two eggs4 ,boil in boiling salt water for ten minutes1 drains and set aside4 ,beat the yolks of four eggs with one cup of powdered sugar until light1 add a quarter of a cup of pounded almonds1 a pinch of salt1 the drained noodles1 and the whites of the eggs beaten to a stiff froth4 ,mix well1 pour into a greased pudding mold1 and boil one and one-half hours4 ,,prune ,,pudding ,take the yolks of four eggs1 a cup of granulated sugar1 and stir to a cream4 ,chop fine thirty prunes 7prunes being boiled without sugar71 and add two tablespoons of sweet chocolate1 two tablespoons of grated almonds1 and the whites1 which have been beaten to a snow4 ,boil two and one-half hours in a pudding form and serve with whipped cream4 ,,plum ,,pudding 7,,for ,,thanksgiving ,,day7 ,soak a small loaf of bread2 press out every drop of water1 work into this one cup of suet shaved very fine1 the yolks of six eggs1 one cup of currants1 one cup of raisins seeded1 one-half cup of citron shredded fine1 three-quarters cup of syrup1 one wineglass of brandy1 one cup of sifted flour and the stiffly-beaten whites of eggs last4 ,boil four hours in greased melon mold4 ,,plum ,,pudding1 ,no4 #b ,chop a half box of raisins and currants1 one-quarter pound of citron1 one-quarter pound of suet 7chopped very fine71 two eggs1 one and one-half cups of sugar1 a wineglass of brandy1 two cups of cider1 one teaspoon of cinnamon and ground cloves4 ,when all these are well mixed add enough flour 7with a teaspoon of baking-powder in it7 to thicken well4 ,cook in a greased mold and allow to steam for three hours4 ,,honey ,,pudding ,mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk1 one-half teaspoon of ginger1 grated rind of half a lemon and yolks of two eggs4 ,beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten4 ,steam for about two hours in a pudding mold which is not more than three-quarters full4 99,,pudding ,,sauces99 ,,brandy ,,sauce ,take one cup of water1 a quarter glass of brandy1 one cup of sugar1 juice of half a lemon4 ,boil all in double boiler4 ,beat the yolks of two eggs light1 and add the boiling sauce gradually to them1 stirring constantly until thick4 ,,caramel ,,sauce ,put one cup cut loaf sugar in a saucepan on the stove without adding a drop of water4 ,let it melt slowly and get a nice brown without burning4 ,beat the yolks of three eggs until light1 stir in two cups of sweet milk1 and when the sugar is melted1 stir all into the saucepan and continue stirring until the sugar is dissolved and the sauce is somewhat thickened2 then remove from the fire1 add one teaspoon of vanilla essence1 put in a bowl and put the stiffly-beaten whites of eggs on top4 ,serve with puddings1 cakes or fritters4 ,,chocolate ,,sauce1 ,no4 #a ,dissolve one-half pound chocolate in one cup of water and sugar to taste1 boil somewhat thick and flavor with vanilla4 ,,chocolate ,,sauce1 ,no4 #b ,scald two cups of milk1 add two tablespoons of cornstarch diluted with one-half cup of cold milk1 and cook ten minutes over boiling water4 ,melt three squares of chocolate over hot water1 add three tablespoons of sugar and three tablespoons of hot water2 stir until smooth1 then add to cooked mixture4 ,beat the whites of three eggs until stiff1 add three-fourths of a cup of powdered sugar2 add the yolks and stir into cooked mixture2 cool and add vanilla4 ,,foam ,,sauce ,cream one-quarter cup of butter with one cup of powdered sugar1 until very light4 ,add separately the unbeaten whites of two eggs1 stirring briskly and beat again4 ,add one teaspoon of vanilla and one-half cup of hot water4 ,pour in sauceboat1 and place boat in a pan of boiling water on stove1 until it becomes frothy then serve immediately4 ,,fruit ,,sauces ,wash the fruit well1 then put on the stove in a saucepan without adding any more water4 ,cover with a lid1 and let the fruit get thoroughly heated all through until it comes to a boil1 but do not boil it4 ,stir occasionally4 ,when well heated1 mash the fruit well with a wooden potato masher1 then strain through a fine sieve1 being careful to get every drop of substance from the fruit4 ,sweeten the juice with sugar to taste1 add a few drops of wine or lemon juice1 put back on the stove1 and cook until it thickens1 stirring occasionally4 ,serve with cake1 fritters or puddings4 ,blackberries1 strawberries or raspberries1 make a nice sauce4 ,,hard ,,sauce ,take one cup of sugar1 one-half cup of sweet butter and stir to a cream4 ,flavor with grated lemon peel or essence of lemon4 ,make into any shape desired and serve4 ,,jelly ,,sauce ,take thin jelly1 add one cup boiling water and brandy or wine 7one-half cup71 add a little more sugar and thicken with one teaspoon cornstarch dissolved in a little cold water4 ,the beaten white of egg may be added4 ,,kirsch ,,sauce ,put one cup of sugar and two cups of water on to boil4 ,mix two tablespoons of cornstarch in one-quarter cup of cold water1 and when the water in the saucepan is boiling1 add cornstarch and stir for two minutes4 ,remove from stove and add one cup of ,kirsch wine and stir again4 ,strain and serve with pudding4 ,,lemon ,,sauce1 ,no4 #a ,boil one cup of sugar with one-half cup of water1 rind of one lemon1 juice of two1 and one-half teaspoon of butter4 ,when boiling stir in a scant teaspoon of cornstarch dissolved in a little cold water4 ,serve hot4 ,serve with puddings or fritters4 ,,lemon ,,sauce1 ,no4 #b ,boil the strained juice of two lemons and the grated peel of one with a cup of sugar and one glass of white wine or water4 ,when boiled to a syrup add the yolks of three eggs well beaten1 also half of the whites beaten to a froth4 ,use the other half of the stiffly-beaten whites1 sweetened with powdered sugar1 to decorate the sauce4 ,serve immediately4 ,,prune ,,sauce ,take about one pound of ,turkish prunes1 wash them in hot water1 and put on to boil in cold water4 ,boil until they are very soft4 ,remove the pits or kernels1 and strain over them the water they were boiled in1 sweeten to taste4 ,flavor with ground cinnamon1 then mash them until a soft mush4 ,if too thick1 add the juice of an orange4 ,,wine ,,sauce1 ,no4 #a ,take one-half cup of white wine and one and one-half cups of water1 put on to boil in double boiler and in the meantime beat up the yolks of two eggs very light1 with two teaspoons of white sugar1 some grated nutmeg or three small pieces of cinnamon bark1 or the grated rind of half a lemon1 and add a teaspoon of flour to this gradually4 ,when perfectly smooth add the boiling wine1 pouring very little at a time and stirring constantly4 ,return to boiler and stir until the spoon is coated4 ,,wine ,,sauce1 ,no4 #b ,melt one tablespoon of butter in a saucepan1 stir in one tablespoon of flour1 then add one-half cup of cold water1 stirring constantly until smooth4 ,then add one cup of white wine1 one ounce of chopped citron4 ,remove from fire1 let cool1 flavor with one teaspoon each of pistache and vanilla4 ,if desired1 one teaspoon of red ,curaao or ,maraschino liquor can be added for flavoring4 ,,vanilla ,,or ,,cream ,,sauce ,mix one teaspoon cornstarch and one tablespoon of sugar thoroughly2 on them slowly pour one cup of scalding milk1 stirring all the time4 ,cook and stir in a double boiler for ten minutes2 then set aside to cool4 ,when ready to use stir in one teaspoon of vanilla and the white of one egg1 stiffly beaten4 ,serve in place of whipped cream4 99,,frozen ,,desserts99 ,in making frozen desserts attention to detail is the essential thing to perfect success4 ,,preparing ,,salt ,the smaller the ice is broken the better1 while the salt should never be too fine4 ,a salt prepared especially for the purpose is known as ice cream salt4 ,this salt and the finely broken ice are put in alternate layers about the cream can4 ,begin with a layer of ice1 making this about three inches deep4 ,then put in a layer of salt about an inch in depth1 and continue in this way up to the top of the cream can4 ,the ice can be put in a gunny sack and then broken up with a heavy hammer or hatchet4 ,,freezing ,,creams ,,and ,,water ,,ices ,fill the cream can three-fourths full4 ,cover2 place in wooden bucket2 adjust the top and pack1 as directed above4 ,turn crank slowly and steadily4 ,after freezing drain off water1 remove dasher2 with a spoon pack hard4 ,put cork in top of lid4 ,repack freezer4 ,cover top with heavy pieces of carpet and paper4 ,when time comes to serve1 wipe top of can carefully before opening4 ,in very hot weather renew the salt and ice three times1 and keep the blanket cold and wet with the brine from the freezer4 ,,vanilla ,,ice ,,cream1 ,no4 #a ,take one pint of milk1 two cups of sugar1 one large tablespoon of flour rubbed smooth in cold milk1 two eggs beaten light1 one teaspoon of vanilla extract1 and one quart of sweet cream1 well beaten4 ,heat the milk in a double boiler1 and when it is at boiling point add the flour1 eggs and one cup of sugar4 ,cook about twenty minutes1 stirring very often4 ,let the mixture get cold1 then add the remaining sugar and the vanilla and cream1 and freeze4 ,a more novel flavoring is made with a mixture of vanilla1 lemon and almond extracts4 ,the quantities given in this recipe make about two quarts of ice cream4 ,,vanilla ,,ice ,,cream1 ,no4 #b ,beat three whole eggs very light with one cup of granulated sugar until all grain is dissolved and mass is a light yellowish color4 ,whip one pint of cream until stiff1 add to eggs and sugar1 then add one cup of sweet milk1 flavor with vanilla to taste1 and put in freezer and turn until hard4 ,this is a basis for almost any kind of cream4 ,,chocolate ,,ice ,,cream1 ,no4 #a ,make same as ,vanilla ,ice ,cream1 ,no4 #b1 only omitting the milk4 ,dissolve on stove one-half pound of sweet chocolate1 in one cup of sweet milk1 rub smooth and thick1 let get cold1 and add to the eggs1 just before putting in cream4 ,flavor with vanilla4 ,,chocolate ,,ice ,,cream1 ,no4 #b ,take one quart of cream1 one pint of new milk1 two eggs1 one teacup of grated chocolate 7double vanilla71 two cups of pulverized sugar1 one teaspoon of cornstarch and one of extract of vanilla4 ,beat the yolks of the eggs1 sugar and let them come to a boil4 ,then take them quickly from the fire1 dissolve the chocolate in a little milk over the fire1 stir it all the time4 ,when smooth mix with the milk and eggs1 add the cream and vanilla4 ,freeze when cold4 ,,coffee ,,ice ,,cream ,make same as ,vanilla ,ice ,cream ,no4 #b4 ,flavor with one and one-half tablespoons of mocha extract1 add one cup of grated walnuts4 ,freeze4 ,,frozen ,,custard ,one quart of milk1 yolk of five eggs1 sweeten to taste1 and flavor with vanilla to taste4 ,boil the milk first1 and after the yolks of eggs are beaten stir into the milk4 ,when cold add the beaten whites and vanilla2 put in freezer and turn4 ,canned strawberries are very nice in this4 ,,apricot1 ,,peach1 ,,strawberry1 ,,banana ,,or ,,pineapple ,,cream ,make same as ,vanilla ,ice ,cream ,no4 #b1 omitting the milk4 ,if canned fruit is to be used1 drain off the juice1 and add it to the eggs and cream4 ,mash the fruit through a sieve1 add it to rest of mixture1 and freeze the whole4 ,if fresh fruits are used1 one pint is required4 ,mash fine1 strain and sweeten before adding to the cream4 ,for peach and strawberry a few drops of pink coloring may be added4 ,bananas must be mashed smooth1 but not sweetened4 ,chop all fruits very fine ,for pineapple1 the sliced is preferred to the grated4 ,either canned or fresh can be used4 ,,tutti-,,frutti ,,ice ,,cream ,take three pints of cream1 one pound of pulverized sugar and the yolks of nine eggs4 ,prepare just like the other creams4 ,when half frozen add one-half pound of crystallized fruit1 peaches1 apricots1 cherries1 citron1 etc41 chopped very fine4 ,put in also a wineglass of pale sherry and the juice of an orange or lemon4 ,finish freezing4 ,,frozen ,,puddings ,for frozen puddings ice must be crushed and mixed with rock-salt1 the same way as for freezing cream4 ,pudding-mold must have a tight cover2 have a receptacle sufficiently large to line bottom and sides with a thick layer of mixed salt and ice4 ,put the mold in the centre1 fill with the pudding1 cover tightly1 then put ice on top and all around4 ,put a sheet of plain tissue paper in top of mold to prevent salt from penetrating4 ,cover whole with a cloth and let freeze from three to four hours4 ,,biscuit ,,tortoni1 ,no4 #a ,take one-half cup of granulated sugar1 one-fourth pound of stale macaroons grated1 one-half pint of heavy cream 7whipped71 three eggs1 vanilla or sherry wine4 ,stir yolks of eggs until thick and add sugar and stir again2 add whipped cream1 and whipped whites of eggs1 and grated macaroons2 flavor to taste4 ,put this all into freezer and pack outside with ice and salt alternately4 ,do not turn4 ,let stand five or six hours1 adding ice from time to time4 ,when serving put grated macaroons on top4 ,,biscuit ,,tortoni1 ,no4 #b ,take yolks of two eggs1 one pint of cream1 eight macaroons1 vanilla and flavor1 one-half cup of sugar1 one-half cup of milk4 ,beat yolks of eggs and the sugar very light4 ,put on milk to a boil1 and when it comes to a boil stir into the beaten eggs and sugar and set away to cool4 ,beat cream and add macaroons1 leaving just enough to put in the bottom of your form4 ,when your custard is cool1 add cream1 put all in forms1 pack and freeze two hours or longer4 ,,mocha ,,mousse ,cream yolks of three eggs with one-half cup of granulated sugar4 ,add one-half pint of cream1 whipped2 one-half cup of grated macaroons1 two tablespoons of mocha essence1 one teaspoon of vanilla1 lastly beaten whites4 ,put in a mold and pack in salt and ice for three hours4 ,,maple ,,mousse ,whip one pint of cream until quite thick4 ,break two eggs into another bowl1 beat until light and add gradually1 one-half cup of maple syrup4 ,when the two are well mixed1 whip them gradually into the cream4 ,pour the whole into a freezer can1 without the dasher2 cover2 pack in ice and salt1 and let stand for three hours4 ,,maple ,,bisque ,boil one cup of maple syrup until quite thick2 beat yolks of three eggs2 add to syrup while hot1 stirring constantly until well mixed4 ,let cool4 ,beat whites of eggs to a froth4 ,whip one pint of cream1 mix all together2 add one-half cup of chopped nuts4 ,have a pudding-mold buttered2 see that the edges fit close4 ,pack in rock salt and ice four hours4 ,,frozen ,,cream ,,cheese ,,with ,,preserved ,,figs ,take three ,neufchatel cheeses4 ,mash the cheese to a smooth paste and add one-half cup of thick cream1 one-half teaspoon of salt1 one rounding teaspoon of sugar4 ,place in a small square mold1 bury in salt and ice and let stand several hours4 ,when ready to serve unmold1 cut in squares1 place each on a lettuce leaf1 decorate the centre of the cheese square with a preserved fig and serve at once4 ,,rum ,,pudding ,beat yolks of two eggs with one-half cup of sugar until light1 then add stiffly-beaten whites4 ,flavor with one tablespoon of rum4 ,whip one pint of cream very stiff1 stir into beaten eggs4 ,line a melon mold with lady fingers1 split in half4 ,then put a layer of whipped cream over4 ,chop one-half pound of marron glac fine and sprinkle some over cream4 ,put another layer of lady fingers1 cream and marrons1 and so on until mold is filled4 ,close tightly1 and pack in rock salt and ice1 from three to four hours4 ,,cherry ,,diplomate ,line a mold with white cake1 thinly sliced1 which you have previously dipped in maraschino or some other fine brandy4 ,then fill in with plain white ice-cream1 then a layer of cherry ice1 next a layer of candied cherries1 next a layer of cherry-ice then a layer of strawberry ice-cream or the plain white vanilla4 ,finish it up with a layer of cake again and be sure to dip the cake in maraschino4 ,cover all up tight and pack in ice until wanted4 ,,nesselrode ,,pudding ,put on one-half pound of shelled and skinned chestnuts in cold water1 and let them boil until very tender1 then press them through a pure sieve4 ,beat the yolks of five eggs with one-half pound of sugar until light1 then add the mashed chestnuts1 then stir in one pint of sweet cream4 ,put on to boil in a double boiler1 add a few grains of salt1 and stir until the mixture begins to boil1 then remove at once from fire and set aside to cool4 ,in a bowl put one-fourth pound of crystallized cherries1 cut in half2 one-fourth pound of crystallized pineapple cut up1 one ounce of citron cut fine1 one-fourth cup of stoned raisins and one-half cup of maraschino cordial4 ,put the chestnut cream in a freezer1 freeze ten minutes1 then add one pint cream that has been whipped stiff with two tablespoons of powdered sugar1 turn until it begins to get stiff1 then add the fruits and turn awhile longer4 ,pack in a pudding-mold in rock salt and ice two hours4 ,,canned ,,fruit ,,frozen ,without opening1 pack a can of pears in ice and salt1 as for ice-cream4 ,let it remain for three or four hours4 ,when taken out1 cut the can open around the middle4 ,if frozen very hard1 wrap around with a towel dipped in hot water2 the contents can then be clipped out in perfect rounds4 ,cut into slices and serve with a spoonful of whipped cream on each slice4 ,this will serve six or eight persons4 ,canned peaches may be used if desired4 ,,peter ,,pan ,,dessert ,cut a banana in four strips1 cross two over two in basket-shape1 fill centre square with a tablespoon of ice-cream and sprinkle over all some chopped walnuts1 pistachio nuts and marshmallows1 cut in strips4 ,,fruit ,,sherbets ,there is no form in which ices are more palatable or healthful than in the form of sherbet4 ,this is made of fruit juice1 sugar and water4 ,the simplest sherbet is made by mixing the sugar1 water and fruit juice together4 ,a richer and smoother ice is obtained by boiling the sugar and water together1 then adding the fruit juice1 and when the mixture is cool1 freezing it4 ,it takes nearly twice as long to freeze the preparation made in this way as when made with the uncooked mixture4 ,sherbets are usually served at the end of a dinner1 but they are sometimes served before the roast4 ,,apricot ,,ice ,pare and grate one dozen apricots1 and blanch a few of the kernels4 ,then pound them and add to the grated fruit4 ,pour a pint of water over them1 adding the juice of a lemon also4 ,let them stand for an hour and strain1 adding one-half pound of sugar just before freezing4 ,,lemon ,,ice ,take six large1 juicy lemons and grate peel of three lemons2 two oranges1 juice of both1 and peel of one2 squeeze out every drop of juice and steep the grated peel of lemon and orange in juice for an hour4 ,strain and mix in one pint of sugar4 ,stir until dissolved and freeze4 ,,lemon ,,ginger ,,sherbet ,shave very thin bits of the yellow peel from two lemons1 being careful not to get any of the white4 ,cut eight lemons 7using the first two7 into halves1 extract seeds and press out the juice4 ,cut one-fourth pound of ginger in strips4 ,boil until clear1 four cups of sugar1 two quarts of boiling water1 ginger and shaved lemon peel4 ,add lemon juice and strain through a cheese-cloth4 ,freeze until thick and add the stiff-beaten whites of two eggs4 ,mix well2 finish freezing1 and pack4 ,,orange ,,ice ,make a syrup of two cups of sugar and four cups of water4 ,boil fifteen minutes and add two cups of orange juice1 one-half cup of lemon juice and the grated rind of one orange and one lemon4 ,freeze and serve in glasses4 ,,pineapple ,,ice ,make a syrup of four cups of water1 two cups of sugar and boil fifteen minutes4 ,add one can grated pineapple and juice of six lemons4 ,cool and add four cups of ice-water4 ,freeze until mushy1 using half ice and half salt4 ,,punch ,,ices ,to the juice of two lemons take three-quarters of a pound of loaf sugar1 two or three tablespoons of rum and one pint of water4 ,rub the rind of the lemons onto the sugar1 then boil the sugar and water together for fifteen minutes1 add the lemon juice and rum1 mix well1 strain1 and set aside to cool4 ,then put the mixture into the freezing can and freeze till set4 ,,raspberry ,,ice ,make a strong lemonade1 add raspberry juice to taste1 and some grated pineapple4 ,put into freezer and turn like ice cream and pack1 and let stand five hours4 ,,watermelon ,,sherbet ,take good1 pale sherry and boil down to quite a thick syrup1 with loaf sugar2 and then allow to cool4 ,when cold mix with the chopped meat of a very fine1 sweet melon1 use only the heart of the soft red part1 not any near the white rind4 ,freeze in a freezer as you would ice1 but do not allow it to get too hard4 ,serve in glasses4 ,you may use claret instead of the sherry4 ,if you do1 spice it while boiling with whole spices1 such as cloves and cinnamon4 ,strain before adding to the melon4 ,,caf ,,la ,,glac ,take five tablespoons of fresh-roasted and ground coffee4 ,pour four cups of boiling water over it2 cover quickly and put on the back of the stove1 and add one-half pound of sugar4 ,when cold1 press through a sieve1 and fill in the can to be frozen4 ,let it remain in freezer five minutes longer before you begin to turn the freezer4 ,serve in glasses1 and put sweetened whipped cream on the top4 99,,candies ,,and ,,sweets99 ,,white ,,fondant ,used as a foundation for all cream candies4 ,put two and one-half cups of granulated sugar in a saucepan1 add three-fourths cup of hot water and one-half saltspoon of tartar4 ,stir until sugar is dissolved1 but no longer4 ,boil without stirring until1 when tried in cold water1 it will form a soft ball4 ,wash down the edges of the pan with the finger first dipped in cold water1 as the sugar boils up4 ,pour slowly on greased pan or marble slab4 ,cool slightly2 beat with a wooden spoon until white and creamy4 ,as soon as large lumps appear1 it should be kneaded with the hands until smooth4 ,place in bowl and cover with waxed paper1 let it stand overnight in a cool place4 ,if covered and kept in a cool place this will keep for days4 ,form into bonbons1 color and flavor any desired way2 dip in melted chocolate1 to which has been added a small piece of wax or paraffine4 ,in fact the bonbons may be used in any desired way4 ,,divinity ,boil two cups of granulated sugar1 one-half cup of corn syrup and one-half cup of water until it will thread4 ,beat into the stiff whites of two eggs2 add one cup of nuts4 ,beat until cool and thick4 ,pour out1 cool1 and when set1 cut into squares4 ,,fudge ,boil together two cups of granulated sugar1 one-eighth teaspoon of salt and one cup of milk or cream1 until when tried in cold water1 it will form a soft ball 7about eight minutes74 ,add one-half a cake of ,baker's chocolate1 two tablespoons of butter and one teaspoon of vanilla4 ,beat until smooth and creamy2 pour into greased pans2 cool and cut in squares4 ,,pinoche ,take one cup of 7packed7 medium brown sugar1 one-quarter cup of cream1 one-third cup of nut meats1 one-quarter pound pecans1 weighed in shell1 and one-third pound hickory in shell4 ,cook sugar and cream to soft ball test4 ,cool until you can bear your hand on bottom of pan4 ,stir until it begins to thicken1 add chopped nuts2 and when it is too thick to pour easily1 spread quickly on a buttered pan1 cut in squares and cool4 ,,fruit ,,loaf ,chop coarsely one-half cup of raisins1 one-half cup of nuts1 one-half cup figs or dates1 add enough honey or corn syrup to make a stiff loaf1 about two tablespoons4 ,place in ice-box for one hour1 slice and serve in place of candy1 rolling each slice in cornstarch4 ,,glac ,,for ,,candies ,boil one pound of sugar with one-half pint of water until it ropes2 then add one-half cup of vinegar and boil until it hardens4 ,dip in fruit1 orange slices1 nuts or green grapes with stems on1 and put aside on a buttered platter to set4 ,,orange ,,chips ,can be made after the fruit has been used4 ,halve1 scoop out1 then scrape inside2 lay the peel in salt water overnight4 ,make syrup of two cups of sugar and one cup of water4 ,when boiled thick1 cut orange-peel in small strips and drop them into boiling liquid1 letting them remain about ten minutes4 ,remove strips carefully1 spreading them on waxed paper to dry4 ,grape-fruit rind may be used as well as that of oranges4 ,,candied ,,cherries1 ,,pineapple ,,and ,,other ,,fruits ,boil1 but do not stir1 one-half pound of loaf sugar in one breakfast cup of water4 ,pit some cherries1 or prepare any desired fruit1 and string them on a thread1 then dip them in the syrup2 suspend them by the thread4 ,when pineapples are used1 slice them crosswise and dry them on a sieve or in the open air2 oranges should be separated into sections and dried like pineapple4 ,,stuffed ,,dates ,make a cut the entire length of dates and remove stones4 ,fill cavities with ,english walnuts1 blanched almonds1 pecans or with a mixture of chopped nuts1 and shape in original form4 ,roll in granulated sugar or powdered sugar and serve on small plate or bonbon dish4 ,,dates ,,stuffed ,,with ,,ginger ,,and ,,nuts ,remove the stones from choice dates1 and chop together equal measures of preserved ginger and blanched nuts chopped1 7hickory1 pecan1 or almond74 ,mix with fondant or a paste of confectioner's sugar and ginger syrup4 ,use only enough fondant or paste to hold the ingredients together4 ,with this mixture fill the open space in the dates1 cover securely1 and roll in granulated sugar4 ,,dates ,,stuffed ,,with ,,fondant ,fill with fondant1 letting it project slightly1 and insert in it a pecan or half a walnut4 ,roll in granulated sugar4 ,,stuffed ,,figs ,cut a slit in the side of dried figs1 take out some of the pulp with the tip of a teaspoon4 ,mix with one-fourth cup of the pulp1 one-fourth cup of finely-chopped crystallized ginger1 a teaspoon of grated orange or lemon rind and a tablespoon of lemon juice4 ,fill the figs with the mixture1 stuffing them so that they look plump4 ,,stuffed ,,prunes ,take one pound of best prunes1 stone and soak in sherry for about an hour 7do not cover with the wine74 ,fill prunes with one large browned almond and one-half marshmallow or with another prune1 roll in granulated sugar1 and when all are finished1 put in oven for two or three minutes4 ,,frosted ,,currants ,pick fine1 even1 large bunches of red currants 7not too ripe7 and dip each bunch1 one at a time1 into a mixture of frothed white of egg1 then into a thick1 boiled sugar syrup4 ,drain the bunches by laying on a sieve1 and when partly dry dip again into the boiled syrup4 ,repeat the process a third time2 then sprinkle powdered sugar over them and lay on a sheet of paper in a slightly warm oven to dry4 ,used on extra occasions for ornamenting charlottes1 cakes1 creams1 etc4 99,,beverages99 ,all drinks contain a large proportion of water which is the beverage nature has provided for man4 ,water for hot drinks should be freshly boiled1 freshly drawn water should be used for cold drinks4 ,,coffee ,coffee should be bought in small quantities and kept in air-tight cans1 and freshly ground as needed4 ,to have perfect coffee1 use an earthen or china pot1 and have the water boiling when turned onto the coffee4 ,like tea1 the results will not be right if the water is allowed to fall below the boiling point before it is used4 ,have the coffee ground to a fine powder in order to get its full flavor as well as strength4 ,,boiled ,,coffee ,allow one tablespoon of coffee to each cup of boiling water4 ,mix coffee with two tablespoons of cold water4 ,clean egg shells and put in the pot4 ,allow this to come to a boil and add boiling water1 bring to a boil and boil for one minute2 add a tablespoon of cold water to assist the grounds in settling4 ,stand the pot where it will keep hot1 but not boil1 for five minutes2 then serve at once1 as coffee allowed to stand becomes flat and loses its aroma4 ,most cooks use a clean shell or a little of the white of an egg if they do not use the whole4 ,others beat the whole egg1 with a little water1 but use only a part of it1 keeping the rest for further use in a covered glass in the ice-chest4 ,cream is usually served with coffee1 but scalded milk renders the coffee more digestible than does cream4 ,fill the cup one-fourth full of hot scalded milk2 pour on the freshly made coffee1 adding sugar4 ,,filtered ,,coffee ,place one cup of finely ground coffee in the strainer of the percolator2 place the strainer in the pot and place over the heat4 ,add gradually six cups of boiling water and allow it to filter4 ,serve at once4 ,,turkish ,,coffee ,for making this the coffee must be pulverized1 and it should be made over an alcohol lamp with a little brass ,turkish pot4 ,measure into your pot as many after-dinner coffee cups of water as you wish cups of coffee4 ,bring the water to a boil and drop a heaping teaspoon of the powdered coffee to each cup on top of the water and allow it to settle4 ,add one1 two or three coffeespoons of powdered sugar1 as desired4 ,put the pot again over the flame2 bring the coffee to a boil three times1 and pour into the cups4 ,the grounds of the coffee are of course thick in the liquid1 so one lets the coffee stand a moment in the cup before drinking4 ,,french ,,coffee ,have your coffee ground very fine and use a ,french drip coffee-pot4 ,instead of pouring through water1 pour milk through1 brought just to the boiling point4 ,the milk passes through slowly1 and care must be taken not to let scum form on the milk4 ,,coffee ,,for ,,twenty ,,people ,add and mix one pound of coffee finely ground1 with one egg and enough cold water to thoroughly moisten it1 cover and let stand several hours4 ,place in thin bag and drop in seven quarts of boiling water4 ,boil five minutes1 let stand ten minutes4 ,add cream to coffee and serve4 ,after-dinner coffee is made double the strength of boiled coffee and is served without cream or milk4 ,,breakfast ,,cocoa ,mix two tablespoons prepared cocoa with two tablespoons of sugar and a few grains of salt1 dilute with one-half cup of boiling water to make a smooth paste1 then add one-half cup of boiling water and boil five minutes1 turn into three cups of scalded milk and beat two minutes1 using ,dover beater and serve4 ,,reception ,,cocoa ,stir one cup of boiling water gradually onto two tablespoons of cocoa1 two tablespoons of sugar and one teaspoon of cornstarch1 a few grains of salt 7that have been well mixed7 in a saucepan2 let boil five minutes1 stirring constantly4 ,heat three cups of milk in a double boiler1 add the cocoa mixture and one-half teaspoon of vanilla2 beat with egg-beater until foamy and serve hot in chocolate cups1 with a tablespoon of whipped cream on top of each cup1 or take the cheaper marshmallows1 place two in each cup and fill cups two-thirds full of hot cocoa4 ,,hot ,,chocolate ,scrape two ounces of unsweetened chocolate very fine1 add three tablespoons of sugar1 small piece of stick cinnamon and one cup of boiling water2 stir over moderate heat until smooth1 then add three cups of hot milk4 ,return to the fire for a minute1 do not let it boil1 remove1 add one teaspoon of vanilla4 ,beat with an egg-beater and serve4 ,,chocolate ,,syrup ,dissolve two cups of sugar in one cup of water and boil five minutes4 ,mix one cup of cocoa with one cup of water and add to the boiling syrup4 ,boil slowly for ten minutes1 add salt2 cool and bottle for further use4 ,this syrup will keep a long time in the ice-chest in summer and may be used for making delicious drinks4 ,,chocolate ,,nectar ,put into a glass two tablespoons of chocolate syrup1 a little cream or milk and chopped ice1 and fill up the glass with soda water1 apollinaris1 or milk4 ,drop a little whipped cream on top4 ,,iced ,,chocolate ,follow recipe for boiled chocolate1 but do not beat1 add one egg1 finely chopped ice and three-fourths cup of milk1 put in a bowl and beat thoroughly with a ,dover beater or pour into jar with cover and shake thoroughly4 ,serve in tall glasses4 ,,iced ,,coffee ,take boiled coffee1 strain1 add sugar to taste and chill4 ,when ready to serve1 add one quart of coffee1 one-half cup of cream and pour in pitcher4 ,serve in tall glasses4 ,have ready a small bowl of whipped cream and1 if desired1 place a tablespoon on top of each glass4 ,,tea ,scald the tea-pot4 ,allow one teaspoon of tea to each person1 and one extra4 ,when the water boils1 pour off the water with which the pot was scalded1 put in the tea1 and pour boiling water over it4 ,let it draw three minutes4 ,tea should never be allowed to remain on the leaves4 ,if not drunk as soon as it is drawn1 it should be poured off into another hot tea-pot1 or into a hot jug1 which should stand in hot water4 ,,tea 7,,russian ,,style7 ,use a small earthenware tea-pot1 thoroughly clean4 ,put in two teaspoons of tea leaves1 pour over it boiling water to one-fourth of the pot1 and let it stand three minutes4 ,then fill the pot entirely with boiling water and let it stand five minutes4 ,in serving dilute with warm water to suit taste1 or serve cold1 but always without milk4 ,a thin slice of lemon or a few drops of lemon juice is allowed for each cup4 ,preserved strawberries1 cherries or raspberries are considered an improvement4 ,,russian ,,iced ,,tea ,make tea for as many cups as desired1 strain and cool4 ,place in ice-box1 chill thoroughly and serve in tall glass with ice and flavor with loaf sugar1 one teaspoon of rum or brandy1 one slice of lemon or one teaspoon preserved strawberries1 raspberries1 cherries or pineapple1 or loaf sugar may be flavored with lemon or orange and packed and stored in jars to be used later to flavor and sweeten the tea4 ,wash the rind of lemon or orange and wipe dry1 then rub over all sides of the sugar4 ,,hot ,,wine 7,,glueh7 ,mix one quart claret1 one pint water1 two cups of sugar1 one-half teaspoon of whole cloves1 one teaspoon of whole cinnamon1 lemon rind cut thin and in small pieces4 ,boil steadily for fifteen minutes and serve hot4 ,,fruit ,,drinks ,the success of lemon-1 orange- and pineapple-ades depends upon the way they are made4 ,it is best to make a syrup1 using one cup of granulated sugar to one cup of water4 ,put the sugar in cold water over the fire2 stir until the sugar is dissolved2 then cook until the syrup spins a fine thread4 ,take from the fire and add the fruit juices while the syrup is hot4 ,if lemonade is desired1 lemon should predominate1 but orange or pineapple juice or both should be added to yield the best result4 ,small pieces of fresh pineapple1 fresh strawberries and maraschino cherries added at time of serving will make the drink look pretty and will improve the flavor4 ,shaved or very finely cracked ice should be used4 ,,pineapple ,,lemonade ,pare and grate a ripe pineapple2 add the juice of four lemons and a syrup made by boiling together for a few minutes two cups of sugar and the same quantity of water4 ,mix and add a quart of water4 ,when quite cold strain and ice4 ,a cherry1 in each glass is an agreeable addition1 as are a few strawberries or raspberries4 ,,quick ,,lemonade ,wash two lemons and squeeze the juice2 mix thoroughly with four tablespoons of sugar1 and when the sugar is dissolved add one quart of water1 cracked ice1 and a little fresh fruit or slices of lemon if convenient4 ,if the cracked ice is very finely chopped and put in the glasses just before serving it will make a better-looking lemonade4 ,when wine is used take two-thirds water and one-third wine4 ,,lemonade ,,in ,,large ,,quantities ,take one dozen lemons1 one pound of sugar and one gallon of water to make lemonade for twenty people4 ,,fruit ,,punch ,,for ,,twenty ,,people ,take one pineapple1 or one can of grated pineapple1 one cup of boiling water1 two cups of freshly made tea 7one heaping tablespoon of ,ceylon tea1 steep for five minutes72 one dozen lemons1 three oranges sliced and quartered1 one quart bottle apollinaris water1 three cups of sugar boiled with one and one-half cups of water six to eight minutes1 one quart of water1 ice4 ,grate the pineapple1 add the one cup of boiling water1 and boil fifteen minutes4 ,strain through jelly-bag1 pressing out all the juice2 let cool1 and add the lemon and orange juice1 the tea and syrup4 ,add apollinaris water just before serving4 ,pieces of pineapple1 strawberries1 mint-leaves or slices of banana are sometimes added as a garnish4 ,,milk ,,lemonade ,dissolve in one quart of boiling water two cups of granulated sugar1 add three-fourths of a cup of lemon juice1 and lastly1 one and a half pints of milk4 ,drink hot or cold with pounded ice4 ,,egg ,,lemonade ,break two eggs and beat the whites and yolks separately4 ,mix juice of two lemons1 four tablespoons of sugar1 four cups of water and ice as for lemonade2 add the eggs2 pour rapidly back and forth from one pitcher to another and serve before the froth disappears4 ,,maraschino ,,lemonade ,take the juice of four lemons1 twelve tablespoons of sugar1 eight cups of water1 one cup of maraschino liquor and a few cherries4 ,,orangeade ,take four large1 juicy oranges and six tablespoons of sugar ,squeeze the oranges upon the sugar1 add a very little water and let them stand for fifteen minutes2 strain and add shaved ice and water1 and a little lemon juice4 ,,clabbered ,,milk ,one of the most healthful drinks in the world is clabbered milk2 it is far better in a way for every one than buttermilk for it requires no artificial cult to bring it to perfection4 ,the milk is simply allowed to stand in a warm place in the bottles just as it is bought1 and when it reaches the consistency of a rich cream or is more like a jelly the same as is required for cheese1 it is ready to drink4 ,pour it into a glass1 seasoning it with a little salt1 and drink it in the place of buttermilk4 ,,cold ,,egg ,,wine ,to each glass of wine allow one egg1 beat up1 and add sugar to taste4 ,add wine gradually and grated nutmeg4 ,beat whites separately and mix4 ,,soda ,,cream ,take three pounds of granulated sugar and one and one-half ounces of tartaric acid1 both dissolved in one quart of hot water4 ,when cold add the well-beaten whites of three eggs1 stirring well4 ,bottle for use4 ,put two large spoonfuls of this syrup in a glass of ice-water1 and stir in it one-fourth of a teaspoon of bicarbonate of soda4 ,any flavor can be put in this syrup4 ,,mulled ,,wine ,put cinnamon and allspice 7to taste7 in a cup of hot water to steep4 ,add three eggs well beaten with sugar4 ,heat to a boil a pint of wine1 then add spice and eggs4 ,stir for three minutes and serve4 ,,strawberry ,,sherbet ,crush a quart of ripe strawberries1 pour a quart of water over them1 and add the juice of two lemons4 ,let this stand about two hours1 then strain over a pound of sugar1 stir until the sugar is dissolved1 and then set upon ice4 ,you may add one tablespoon of rose-water4 ,serve with chopped ice4 ,,delicious ,,and ,,nourishing ,,summer ,,drink ,pare thinly the rind of three large lemons1 put it into a large jug with one pound of raisins stoned and finely chopped1 one pound of sugar1 and the juice of the lemons4 ,add one gallon of boiling water1 leave to stand for five days1 stirring well every day4 ,then strain and bottle for use4 ,,sherry ,,cobbler ,it is best to mix this in a large bowl and fill in glasses just before serving1 and put a little of each kind of fruit in each goblet with pounded ice4 ,to begin with1 cut pineapple in slices and quarters1 a few oranges and a lemon1 sliced thin2 one cup of powdered sugar and one tumbler of sherry wine4 ,a few berries1 such as black and red raspberries1 and blackberries are a nice addition4 ,cover the fruit with the sugar1 laid in layers at the bottom of your bowl with pounded ice2 add the wine and twice as much water as wine2 stir all up well before serving4 ,,claret ,,cup ,squeeze into a glass pitcher the strained juice of one and one-half lemons1 add two tablespoons of powdered sugar1 one tablespoon of red curaao2 then pour in three cups of claret1 and one cup of apollinaris water4 ,mix thoroughly1 add a few slices of orange or pineapple1 or both1 and a few maraschino cherries4 ,cut the rinds from two cucumbers without breaking them1 hang them on the inside of the pitcher from the top2 drop in a good-sized lump of ice and serve at once in thin glasses4 ,place a bunch of mint at the top of the pitcher4 ,,cordial ,two quarts of water and two and three-quarter pounds of sugar4 ,boil thirty minutes4 ,take off stove and add one quart of alcohol4 ,color and flavor to taste4 ,,egg-,,nog ,separate the whites and yolks of the eggs4 ,to each yolk add one tablespoon of sugar and beat until very light4 ,beat whites to a stiff froth4 ,one egg is required for each glass of egg-nog4 ,add two tablespoons of brandy or rum1 then one-half cup of milk or cream to each glass1 lastly the whites of the eggs4 ,pour in glass1 put a spoon of whipped cream over and grated nutmeg on top4 ,,unfermented ,,grape ,,juice ,wash and stem ten pounds of ,concord grapes1 put them in a preserving kettle and crush slightly4 ,bring to the boiling point and cook gently for one-half hour4 ,strain through cheese-cloth or jelly bag1 pressing out all the juice possible2 return to fire and with two pounds of sugar conk for fifteen minutes2 strain again1 reheat and pour into sterilized bottles thoroughly heated4 ,put in sterilized corks and dip the necks of the bottles in hot sealing-wax4 ,if you can get the self-sealing bottles1 the work of putting up grape juice will be light4 ,sterilize bottles and corks4 ,,other ,,fruit ,,juices ,raspberry1 blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar4 ,for currant juice use four times as much sugar as for grape juice4 ,,fruit ,,syrups ,fruit syrups may be made like fruit juices1 only using more sugar--at least half as much sugar as fruit juice4 ,,raspberry ,,vinegar ,put two quarts of raspberries in a bowl and cover them with two quarts of vinegar2 cover and stand in a cool place for two days4 ,mash the berries2 strain the vinegar through cheesecloth2 pour it over two quarts of fresh raspberries2 let stand for another two days2 strain and put in a preserving kettle with sugar1 allowing a pound of sugar to a pint of juice4 ,heat slowly1 skimming when the vinegar begins to boil4 ,boil twenty minutes and put in sterilized bottles4 ,serve as a drink1 using two tablespoons to a glass of water4 ,,blackberry ,,wine ,measure your berries and bruise them2 to every gallon add one quart of boiling water2 let the mixture stand twenty-four hours 7stirring occasionally71 then strain off all the liquor into a cask2 to every gallon add two pounds of sugar2 cork tightly and let stand till the following ,october4 ,,blackberry ,,cordial ,simmer the berries until they break1 then strain and to each quart of juice add one pound of sugar4 ,let this dissolve by heating slowly1 then add one tablespoon each of cinnamon1 nutmeg1 cloves1 and if desired1 allspice4 ,simmer altogether twenty minutes4 ,bottle and seal4 ,,cherry ,,syrup ,mash and pound the cherries until the stones are all broken1 then press through a cloth4 ,use a pound of sugar to a quart of juice2 boil1 skim and bottle4 ,when cold1 seal4 ,,cherry ,,brandy ,to one gallon of brandy allow two quarts of cherries4 ,mash and pound them until all the stones are broken1 put in the brandy and add a pound of cut loaf sugar4 ,set in the sun for two or three weeks1 shake daily1 strain and bottle4 ,,cherry ,,bounce ,the little wild cherry is excellent for this purpose1 as the stone kernels contain alcohol4 ,wash carefully1 sugar plentifully1 and add whole spice1 cloves 7with the heads removed7 and stick cinnamon4 ,fewer cloves than the other spices4 ,get good whiskey and allow one-half as much cherries as whiskey4 ,to a quart bottle allow scant half pint sugared cherries to one and one-half pints of whiskey4 ,bottle and seal4 ,let stand at least two months4 ,open1 shake bottle well and taste1 and if necessary add more sugar4 ,seal again1 and let stand another month4 ,is not good under three months and the older it gets the finer it becomes4 ,,cider ,,egg ,,nog ,break six eggs1 put the yolks in one dish1 the whites in another4 ,to each yolk add a tablespoon of granulated sugar1 beat the yolks and sugar to a foam2 then flavor with a little grated nutmeg1 stirring it well through the mixture2 then add a half pint of hot sweet cider to each egg1 beat it well through and pour into a hot punch bowl4 ,beat the whites of the eggs to a stiff froth with a little sugar and cover the surface of the punch4 ,serve in cups4 ,,tom ,,and ,,jerry 7,non-,alcoholic7 ,beat six eggs and six tablespoons of sugar to a stiff froth1 add four cups of unfermented grape juice and the same amount of sweet cider4 ,have two porcelain pitchers as hot as possible1 pour the mixture into one of them4 ,then pour the mixture back and forth from one pitcher to the other five or six times1 and pour the foaming beverage into hot cups and serve4 ,,hot ,,milk ,,punch ,beat one egg to a stiff froth with two tablespoons of sugar2 add to it two tablespoons of home-made grape wine2 stir all well together1 put in a large drinking glass and fill with hot milk4 ,grate a little nutmeg on the top and serve4 99,,canned ,,fruits99 ,,general ,,rules ,all fruits should1 if possible1 be freshly picked for preserving1 canning1 and jelly making4 ,no imperfect fruit should be canned or preserved4 ,gnarly fruit may be used for jellies or marmalades by cutting out defective portions4 ,bruised spots should be cut out of peaches and pears4 ,in selecting small-seeded fruits1 like berries1 for canning1 those having a small proportion of seed to pulp should be chosen4 ,in dry seasons berries have a larger proportion of seeds to pulp than in a wet or normal season1 and it is not wise to can or preserve such fruit unless the seeds are removed4 ,the fruit should be rubbed through a sieve that is fine enough to keep back the seeds4 ,the strained pulp can be preserved as a pure or marmalade4 ,when fruit is brought into the house put it where it will keep cool and crisp until you are ready to use it4 ,begin by having the kitchen swept and dusted thoroughly1 that there need not be a large number of mold spores floating about4 ,dust with a damp cloth4 ,have plenty of hot water and pans in which jars and utensils may be sterilized4 ,have at hand all necessary utensils1 towels1 sugar1 etc4 ,prepare only as much fruit as can be cooked while it still retains its color and crispness4 ,before beginning to pare fruit have some syrup ready1 if that is to be used1 or if sugar is to be added to the fruit have it weighed or measured4 ,decide upon the amount of fruit you will cook at one time1 then have two bowls--one for the sugar and one for the fruit--that will hold just the quantity of each4 ,as the fruit is pared or hulled1 as the case may be1 drop it into its measuring bowl4 ,when the measure is full put the fruit and sugar in the preserving kettle4 ,while this is cooking another measure may be prepared and put in the second preserving kettle4 ,in this way the fruit is cooked quickly and put in the jars and sealed at once1 leaving the pans ready to sterilize another set of jars4 ,the preserving kettle should be porcelain-lined1 and no iron or tin utensils should be used1 as the fruit acids attack these metals and so give a bad color and metallic taste to the food4 ,,sterilizing ,,jars1 ,,etc4 ,the success of canning depends upon absolute sterilization and not upon the amount of sugar or cooking4 ,any proportion of sugar may be used1 or fruit may be canned without the addition of any sugar4 ,it is most important that the jars1 covers1 and rubber rings be in perfect condition4 ,examine each jar and cover to see that there is no defect in it4 ,use only fresh rubber rings1 for if the rubber is not soft and elastic the sealing will not be perfect4 ,each year numbers of jars of fruit are lost because of the false economy in using an old ring that has lost its softness and elasticity4 ,have two pans partially filled with cold water4 ,put some jars in one1 laying them on their sides1 and some covers in the other4 ,place the pans on the stove where the water will heat to the boiling point4 ,the water should boil at least ten or fifteen minutes4 ,have on the stove a shallow milk pan in which there is about two inches of boiling water4 ,sterilize the cups1 spoons1 and funnel1 if you use one1 by immersing in boiling water for a few minutes4 ,when ready to put the prepared fruit in the jars slip a broad skimmer under a jar and lift it and drain free of water4 ,there are several methods of canning2 the housekeeper can use that method which is most convenient4 ,the three easiest and best methods are3 ,cooking the fruit in jars in an oven2 cooking the fruit in jars in boiling water2 and stewing the fruit before it is put in the jars4 ,,canning ,,fruit ,,baked ,,in ,,oven ,in this method the work is easily and quickly done and the fruit retains its shape1 color and flavor4 ,particularly nice for berries4 ,sterilize jars and utensils4 ,make the syrup2 prepare the fruit the same as for cooking4 ,fill the hot jars with the fruit1 drained1 and pour in enough hot syrup to fill the jar solidly4 ,run the handle of a silver spoon around the inside of the jar4 ,place the hot jars1 uncovered1 and the covers1 in a moderate oven4 ,cover the bottom of the oven with a sheet of asbestos1 the kind plumbers employ in covering pipes1 or put into the oven shallow pans in which there are about two inches of boiling water4 ,cook berries to the boiling point or until the bubbles in the syrup just rise to the top2 cook larger fruits1 eight to ten minutes or according to the fruit4 ,remove from the oven1 slip on rubber1 first dipped in boiling water2 then fill the jar with boiling syrup4 ,cover and seal4 ,place the jars on a board and out of a draft of air4 ,if the screw covers are used tighten them after the glass has cooled4 ,large fruits1 such as peaches1 pears1 quince1 crab-apples1 etc41 will require about a pint of syrup to each quart jar of fruit4 ,the small fruit will require a little over half a pint of syrup4 ,,baked ,,cranberries ,,or ,,cherry ,,preserves ,pick over1 wash and drain four quarts of large1 perfect cranberries2 or stem and then stone four pounds of large cherries1 use a cherry pitter so cherries remain whole4 ,place a tablespoon of hot water in a jar1 then alternately in layers cherries or cranberries and sugar 7with sugar on top71 cover closely4 ,this amount will require four pounds of sugar4 ,bake in a very slow oven two hours4 ,let stand4 ,then keep in a cool1 dry place4 ,the cranberries will look and taste like candied cherries1 and may be used for garnishing4 ,,baked ,,crab-,,apple ,,preserves ,wash1 wipe and remove the blossom ends of one-half peck of perfect red ,siberian crab-apples4 ,pour one tablespoon of water in bottom of one gallon stone jar1 then place in alternate layers of apples and sugar1 using four pounds altogether 7with sugar on top74 ,cover with two thicknesses of ,manila paper1 tied down securely or with close fitting plate4 ,bake in a very slow oven 7that would only turn the paper a light brown71 two or three hours2 let stand to cool1 keep in cool1 dry place4 ,,baked ,,sickel ,,pears ,may be prepared the same way4 ,flavor1 if desired1 with ginger or lemon juice4 ,,baked ,,quinces ,quinces may be wiped1 cored1 and quartered2 sugar filled in the cavities1 and baked same as crab-apples1 in a very slow oven three or more hours until clear and glassy4 ,,canning ,,fruit ,,in ,a ,,water ,,bath ,canned fruits may be cooked over the fire1 but they are1 on the whole1 very much better if cooked in a water bath4 ,prepare fruit and syrup as for cooking in a preserving kettle and cook the syrup ten minutes4 ,sterilize the jars and utensils2 fill the jars with fruit2 then pour in enough syrup to fill the jars completely4 ,run the blade of a silver-plated knife around the inside of the jar and put the covers on loosely4 ,have a wooden rack1 slats1 or straw in the bottom of a wash boiler2 put in enough warm water to come to about four inches above the rack2 place the filled jars in the boiler1 being careful not to let them touch4 ,pack clean white rags or cotton rope between and around the jars to prevent their striking one another when the water begins to boil4 ,cover the boiler and let the fruit cook as directed1 counting from the time the surrounding water begins to boil4 7,this cooking is called sterilizing47 ,draw the boiler aside and remove the cover4 ,when the steam passes off1 lift out one jar at a time and place it in a pan of boiling water beside the boiler2 fill to overflowing with boiling syrup2 wipe the rim of the jar with a cloth wrung from boiling water2 put on rubbers and cover quickly2 stand the jar upside down and protected from drafts1 until cool2 then tighten the covers if screw covers are used1 and wipe off the jars with a wet cloth4 ,paste on labels and put the jars on shelves in a cool1 dark closet4 ,the time given for sterilizing is for quart jars2 pint jars require three minutes less4 ,,blueberries ,to twelve quarts of berries take one quart of sugar and one pint of water4 ,put water1 berries1 and sugar in preserving kettle2 heat slowly4 ,boil sixteen minutes1 counting from the time the contents of the kettle begins to bubble4 ,,canned ,,raspberries ,to six quarts of berries take one quart of sugar4 ,put one quart of the fruit in the preserving kettle2 heat slowly1 crushing with a wooden potato masher2 strain and press through a fine sieve4 ,return the juice and pulp to the kettle2 add the sugar2 stir until dissolved2 then add the remaining quarts of berries4 ,boil sixteen minutes1 counting from the time they begin to boil4 ,skim well while boiling1 and put into jars as directed4 ,,blackberries ,the same as for raspberries4 ,,currants ,to twelve quarts of currants take four quarts of sugar4 ,treat the same as raspberries4 ,,raspberries ,,and ,,currants ,to ten quarts of raspberries and three quarts of currants take two and one-half quarts of sugar4 ,heat1 crush and press the juice from the currants and proceed as directed for raspberries4 ,,canned ,,gooseberries ,to six quarts of berries take three pints of sugar and one pint of water4 ,dissolve the sugar in the water1 using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe4 ,add the fruit and cook fifteen minutes4 ,green gooseberries may also be canned like rhubarb without sugar and sweetened when used4 ,,canned ,,strawberries ,after washing and hulling berries1 proceed as with raspberries4 ,,canned ,,peaches ,wash peaches1 put them in a square of cheese-cloth or wire basket4 ,dip for two minutes in kettle of boiling water4 ,plunge immediately into cold water4 ,skin the peaches2 leave whole or cut as preferred4 ,pack peaches in hot jars4 ,fill hot jars with hot syrup or boiling water4 ,put tops in position4 ,tighten tops but not airtight4 ,place jars on false bottom in wash-boiler4 ,let the water boil sixteen minutes4 ,seal as directed4 ,to eight quarts of peaches take three quarts of sugar1 two quarts of water4 ,apricots1 plums and ripe pears may be treated exactly as peaches4 ,,quinces ,to four quarts of pared1 cored and quartered quinces take one and one-half quarts of sugar and two quarts of water4 ,rub the fruit hard with a coarse1 crash towel1 blanch for six minutes4 ,pare1 quarter1 and core2 drop the pieces into cold water4 ,put the fruit in the preserving kettle with cold water to cover it generously4 ,heat slowly and simmer gently until tender4 ,the pieces will not all require the same time to cook4 ,take each piece up as soon as it is so tender that a silver fork will pierce it readily4 ,drain on a platter4 ,strain the water in which the fruit was cooked through cheese-cloth4 ,put two quarts of the strained liquid and the sugar into the preserving kettle2 stir over the fire until the sugar is dissolved4 ,when it boils skim well and put in the cooked fruit4 ,boil gently for about forty minutes4 ,,pears ,if the fruit is ripe it may be treated exactly the same as peaches4 ,if1 on the other hand1 it is rather hard it must be cooked until so tender that a silver fork will pierce it readily4 ,,cherries ,prepare in the same manner as you would for preserving1 allowing half a pound of sugar to a pound of fruit4 ,after putting the cherries into the syrup do not let them boil more than five minutes2 then fill your cans to overflowing1 seal immediately and then screw tighter as they grow cold4 ,remove the little bag of stones which you have boiled with the syrup4 ,the object in boiling the stones with the syrup is to impart the fine flavor to the fruit which cherries are robbed of in pitting4 ,,cherries ,,for ,,pies ,stem the cherries--do not pit them1--pack tight in glass fruit jars1 cover with syrup1 made of two tablespoons of sugar to a quart of fruit1 allowing one-half cup of water to each quart of cherries4 ,let them boil fifteen minutes from the time they begin to boil4 ,,pineapple ,take off rind and trim4 ,cut into slices and divide into thirds4 ,fill into glass jars and dissolve sugar in water enough to cover the jars to overflowing1 allowing half a pound of sugar to a pound of fruit1 and pour this sweetened water over the pineapples2 proceed as in ,canning ,fruit in a ,water ,bath and let them boil steadily for at least twenty minutes4 ,draw the boiler aside or lift it off the coal range and allow the cans to cool in the water in which they were boiled even if it takes until the following day4 ,then remove each can carefully1 screwing each can as tightly as possible4 ,wipe dry and put away in a cool place4 ,all canned fruits should be examined carefully in one or two weeks' time after being put up4 ,if any show signs of fermenting1 just set them in a boiler of cold water and let them come to a boil slowly4 ,boil about ten minutes1 remove boiler from the fire and allow the cans to cool in the boiler4 ,when cold screw tight and put away4 ,,canned ,,rhubarb ,,ready ,,to ,,use ,strip the skins from the stalks1 and cut into small pieces as you would for pies4 ,allow eight ounces of loaf sugar to every quart of rhubarb4 ,set the sugar over the fire with as little water as possible1 throw in the rhubarb and boil ten minutes4 ,put in jars and seal4 ,,canned ,,rhubarb ,wash the rhubarb thoroughly in pure water2 cut it into pieces and pack it in sterilized jars4 ,cover with cold water2 let it stand ten minutes2 pour off the water2 fill again to overflowing with fresh cold water2 seal with sterilized rubber rings and covers1 and set away in a cool1 dark place4 ,,canned ,,plums ,to four quarts of plums take one quart of sugar and one cup of water4 ,wash1 drain and prick the plums4 ,make a syrup of the sugar and water2 put part of the fruit in the boiling syrup2 cook five minutes2 fill and seal the jars4 ,put more fruit in the syrup2 remove and continue the process until all the fruit has been cooked4 ,,canning ,,in ,,the ,,preserving ,,kettle ,canning in the preserving kettle is less satisfactory2 but is sometimes considered easier1 especially for small fruits4 ,cook the fruit according to the directions and see that all jars1 covers and utensils are carefully sterilized4 ,when ready to put the fruit in the jars1 put a broad skimmer under one1 lift it and drain off the water4 ,set it in a shallow pan of boiling water or wrap it well in a heavy towel wrung out of boiling water2 fill to overflowing with the fruit and slip a silver-plated knife around the inside of the jar to make sure that fruit and juice are solidly packed4 ,wipe the rim of the jar2 dip the rubber ring in boiling water1 place it on the jar2 cover and remove the jar1 placing it upside down on a board1 well out of drafts until cool4 ,then tighten the covers1 if screw covers are used2 wipe the jars with a wet cloth and stand on shelves in a cool1 dark closet4 ,,canned ,,peaches ,to eight quarts of peaches take one quart of sugar and three quarts of water4 ,make a syrup of the sugar and water2 bring to a boil2 skim it and draw the kettle aside where the syrup will keep hot but not boil4 ,pare the peaches1 cutting them in halves or not as desired2 if in half leave one or two whole peaches for every jar1 as the kernel improves the flavor4 ,put a layer of fruit in the kettle2 when it begins to boil skim carefully2 boil gently1 for ten minutes2 put in jars and seal4 ,then cook more of the fruit in similar fashion4 ,if the fruit is not ripe it will require a longer time to cook4 ,all fruit may be canned in this manner1 if desired4 ,,pineapple1 ,no4 #a ,the large juicy pineapple is the best for this purpose4 ,have your scales at hand1 also a sharp-pointed knife and an apple-corer1 a slaw-cutter and a large1 deep porcelain dish to receive the sliced pineapple4 ,pare1 do this carefully1 dig out all the eyes as you go along4 ,lay the pared pineapple on a porcelain platter and stick your apple-corer right through the centre of the apple1 first at one end and then at the other2 if it acts stubbornly put a towel around the handle of the corer and twist it1 the whole core will come out at once4 ,now screw the slaw-cutter to the desired thickness you wish to have your pineapple sliced4 ,slice into receiving dish1 weigh one pound of fine granulated sugar and sprinkle it all over the apple1 and so on until all are pared and sliced1 allowing one pound of sugar to each very large pineapple4 ,cover the dish until next day and then strain all the juice off the apples and boil in a porcelain or bell metal kettle1 skimming it well2 throw in the sliced pineapples1 boil about five minutes and can4 ,fill the cans to overflowing and seal immediately1 not losing a moment's time4 ,as the cans grow cold screw tighter and examine daily1 for three or four days1 and screw tighter if possible4 ,,pineapple1 ,no4 #b ,prepare the pineapples as above1 allowing half a pound of sugar to two pounds of fruit4 ,steam the sliced pines in a porcelain steamer until tender4 ,in the meantime make a syrup of the sugar1 allowing a tumblerful of water to a pound of sugar4 ,skim the syrup carefully1 put in your steamed pineapples and can as above4 99,,jellies ,,and ,,preserves99 ,in making preserves or jellies use none but porcelain-lined or bell-metal kettles1 being very careful to have them perfectly clean4 ,scour with sapolio or sand before using4 ,take plenty of time to do your work1 as you will find that too great hurry is unprofitable4 ,use glass jars and the best white sugar1 and do not have any other cooking going on while preserving1 as the steam or grease will be apt to injure your preserves4 ,when fruit is preserved with a large amount of sugar 7a pound of sugar to a pound of fruit7 it does not need to be sealed in airtight jars2 because bacteria do not readily form in the thick1 sugary syrup4 ,it is1 however1 best kept in small sealed jars4 ,in damp weather jelly takes longer to form4 ,try to select a sunny1 dry day for jelly making4 ,you can prepare your juice even if it is cloudy1 but wait for sunshine before adding the sugar and final boiling4 ,,utensils ,,for ,,jelly ,,making ,large enamelled kettle1 syrup gauge1 two colanders1 wooden masher1 wooden spoon1 jelly glasses1 one-quart measure1 two enamelled cups1 one baking-pan1 two earthen bowls1 paraffin wax1 enamelled dishpan for sterilizing glasses and two iron jelly stands with cheese-cloth bags4 ,,how ,,to ,,test ,,jelly ,,made ,,at ,,home ,much waste of sugar and spoilage of jellies can be avoided by using a simple alcohol test recommended by the ,bureau of ,chemistry1 ,united ,states ,department of ,agriculture4 ,to determine how much sugar should be used with each kind of juice put a spoon of juice in a glass and add to it one spoon of ninety-five per cent grain alcohol1 mixed by shaking the glass gently4 ,pour slowly from the glass1 noting how the pectin--the substance in fruits which makes them jell--is precipitated4 ,if the pectin is precipitated as one lump1 a cup of sugar may be used for each cup of juice2 if in several lumps the proportion of sugar must be reduced to approximately #c_/d the amount of the juice4 ,if the pectin is not in lumps1 the sugar should be one-half or less of the amount of juice4 ,the housewife will do well before making the test to taste the juice1 as fruits having less acid than good tart apples probably will not make good jelly1 unless mixed with other fruits which are acid4 ,,to ,,cover ,,jelly ,,glasses ,there are three common methods of covering jelly tumblers3 7#a7 ,dip a piece of paper in alcohol2 place it on top of the tumbler as soon as the jelly is cold2 put on the tin cover and force it down firmly4 7#b7 ,cut a piece of paper large enough to allow it to overlap the top of the tumbler at least one-half inch on all sides2 dip the paper in slightly-beaten white of egg2 cover the glass as soon as the jelly cools and press down the paper until it adheres firmly4 7#c7 ,when the jelly has become cold1 cover the top with melted paraffin to a thickness of one-third of an inch4 ,to mark jelly glasses sealed with paraffin1 have the labels ready on narrow slips of paper not quite as long as the diameter of the top of a glass1 and when the paraffin is partially set1 but still soft1 lay each label on and press gently4 99,,jellies99 ,,currant ,,jelly ,pick over half ripe currants1 leaving stems on4 ,wash and place in preserving kettle4 ,pound vigorously with wooden masher until there is juice enough to boil4 ,boil slowly until fruit turns white and liquid drops slowly from the spoon4 ,stir to prevent scorching4 ,remove from fire4 ,take an enamelled cup and dip this mixture into the jelly bags1 under which large bowls have been placed to catch the drip4 ,drip overnight4 ,next morning measure the juice4 ,for every pint allow a pint of granulated sugar1 which is put in a flat pan4 ,juice is put in kettle and allowed to come to boiling point4 ,sugar is placed in oven and heated4 ,when juice boils add sugar and stir until dissolved4 ,when this boils remove from fire and skim4 ,do this three times4 ,now test liquid with syrup gauge to see if it registers twenty-five degrees4 ,without gauge let it drip from spoon1 half cooled1 to see if it jells4 ,strain into sterilized jelly glasses4 ,place glasses on a board in a sunny exposure until it hardens ,cover with melted paraffin one-fourth inch thick4 ,,raspberry ,,and ,,currant ,,jelly ,follow the recipe for ,currant ,jelly1 using half raspberries and half currants4 ,,raspberry ,,jelly ,follow the recipe for ,currant ,jelly4 ,,blackberry ,,jelly ,follow the recipe for ,currant ,jelly4 ,,strawberry ,,jelly ,to five quarts of strawberries add one quart of currants and proceed as with ,currant ,jelly2 but boil fifteen minutes4 ,,grape ,,jelly ,the ,concord is the best all-round grape for jelly1 although the ,catawba grape makes a delicious jelly4 ,make your jelly as soon as possible after the grapes are sent home from the market4 ,weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of the best quality of granulated sugar4 ,after weighing the grapes1 place them in a big tub or receptacle of some kind nearly filled with cold water4 ,let them remain ten minutes1 then lift them out with both hands and put them in a preserving kettle over a very low fire4 ,do not add any water4 ,with a masher press the grapes so the juice comes out1 and cook the grapes until they are rather soft1 pressing them frequently with the masher4 ,when they have cooked until the skins are all broken1 pour them1 juice and all2 in a small-holed colander set in a big bowl1 and press pulp and juice through1 picking out the stems as they come to the surface4 ,when pulp and juice are pressed out1 pour them into a cheese-cloth bag4 ,hang the bag over the preserving kettle and let the juice drip all night4 ,in the morning put the kettle over the fire and let the grape juice boil gently for a half hour1 skimming it frequently4 ,while the juice is cooking put the sugar in pans in a moderate oven and let heat4 ,as soon as the juice is skimmed clear stir in the hot sugar1 and as soon as it is dissolved pour the jelly in the glasses1 first standing them in warm water4 ,place glasses after filling them in a cool dry place till jelly is well set1 then pour a film of melted paraffin over the top and put on the covers4 ,label4 ,,crab-,,apple ,,jelly ,take eight quarts of ,siberian crab-apples1 cut up in pieces1 leaving in the seeds1 and do not pare4 ,put into a stone jar1 and set on the back of the stove to boil slowly1 adding four quarts of water4 ,let them boil1 closely covered all day1 then put in a jelly-bag and let them drip all night4 ,boil a pint of juice at a time1 with a pound of sugar to every pint of juice4 ,boil five minutes steadily1 each pint exactly five minutes4 ,now weigh another pound of sugar and measure another pint of juice4 ,keep on in this way and you will be through before you realize it4 ,there is no finer or firmer jelly than this4 ,it should be a bright amber in color1 and of fine flavor4 ,you may press the pulp that remains in the jelly-bag through a coarse strainer1 add the juice of two lemons and as much sugar as you have pulp1 and cook to a jam4 ,,apple ,,jelly ,take sour1 juicy apples1 not too ripe1 cut up in pieces1 leave the skins on and boil the seeds also4 ,put on enough water to just cover1 boil on the back of the stove1 closely covered1 all day4 ,then put in jelly-bag of double cheese-cloth to drip all night4 ,next morning measure the juice4 ,allow a wineglass of white wine and juice of one lemon to every three pints of juice4 ,then boil a pint at a time1 with a pound of sugar to every pint4 ,,neapolitan ,,jelly ,take equal quantities of fully ripe strawberries1 raspberries1 currants and red cherries4 ,the cherries must be stoned1 taking care to preserve the juice and add to rest of juice4 ,mix and press through a jelly-press or bag4 ,measure the juice1 boil a pint at a time1 and to every pint allow a pound of sugar and proceed as with other fruit jellies4 ,,quince ,,jelly ,prepare the fruit and cook peels and cores as directed for preserving4 ,cut the quinces in small pieces and let them boil in the strained water for one hour with kettle uncovered4 ,when cooked the desired length of time1 pour the whole into a jelly-bag of white flannel or double cheese-cloth2 hang over a big bowl or jar and let the liquor all drain through4 ,this will take several hours4 ,when all the liquor is drained1 measure it and return to the kettle4 ,to each pint of liquor weigh a pound of sugar4 ,while the liquor is heating put the sugar in the oven1 then add to the boiling hot liquor and stir it until sugar is melted4 ,when the whole is thick1 and drops from the spoon like jelly1 pour it through a strainer into the jelly glasses2 and when the jelly is cool1 put on the covers--first pouring a film of melted paraffin over the surface4 ,a ,,winter ,,jelly ,one-half peck of tart apples1 one quart of cranberries4 ,cover with cold water and cook an hour4 ,strain through a jelly-bag without squeezing4 ,there should be about three pints of juice4 ,use a bowl of sugar for each bowl of juice4 ,when the juice is boiling add sugar which has been heated in oven and boil twenty minutes4 ,skim and pour into glasses4 ,will fill about seven4 ,,cranberry ,,jelly ,wash and pick ripe cranberries and set on to boil in a porcelain-lined kettle closely covered4 ,when soft strain the pulp through a fine wire sieve4 ,measure the juice and add an equal quantity of sugar4 ,set it on to boil again and let it boil very fast for about ten minutes--but it must boil steadily all the time4 ,wet a mold with cold water1 turn the jelly into it and set it away to cool1 when firm turn it into a glass salver4 99,,preserved ,,fruit99 ,,preserved ,,figs ,lay fresh figs in water overnight4 ,then simmer in water enough to cover them until tender1 and spread upon dishes to cool4 ,make a syrup of a pound of sugar to every pound of fruit4 ,allow a small teacup of water to a pound of sugar4 ,boil until a very clear syrup2 remove every particle of scum2 put in the figs and boil slowly for ten minutes4 ,take them out and spread upon dishes1 and set them in the hot sun4 ,add the juice of as many lemons as you have pounds of sugar1 and a few small pieces of ginger4 ,boil this syrup until thick4 ,boil the figs in this syrup for fifteen minutes longer4 ,then fill in glass jars three-quarters full1 fill up with boiling syrup and cover4 ,when cold1 screw air-tight or seal4 ,,preserved ,,cherries ,the sour red cherries1 or ,morellas1 are the best for preserves4 ,never use sweet ones for this purpose4 ,stone them1 preserving every drop of juice1 then weigh the cherries1 and for every pound take three-quarters of a pound of sugar4 ,set the sugar and juice of the cherries on to boil1 also a handful of the cherry stones pounded and tied in a thin muslin bag4 ,let this boil about fifteen minutes4 ,skim off the scum that rises4 ,now put in the cherries1 and boil until the syrup begins to thicken like jelly4 ,remove from the fire1 fill in pint jars1 and when cold1 cover with brandied paper and screw on the cover tight4 ,,preserved ,,peaches ,weigh one pound of sugar for each pound of fruit4 ,after weighing them brush each peach with a stiff whiskbroom4 ,this should be done in putting up peaches in any way4 ,after brushing them peel the peaches very thin with a sharp silver knife4 ,do not use a knife with a steel blade1 as it discolors the fruit4 ,as fast as the peaches are peeled lay them on porcelain platters4 ,put the peelings in the preserving kettle with enough water to keep from sticking4 ,stand the kettle over rather a quick fire and let the peelings boil with the kettle covered until very soft4 ,then drain them through a colander and pour the juice strained back into the kettle4 ,add sugar to this and let it simmer gently until it is a thick syrup4 ,during the time the syrup is cooking it must be frequently stirred and skimmed4 ,as soon as the syrup is thick enough1 drop in the peaches1 twelve at a time if for quart jars1 and six at a time if for pint jars4 ,let the peaches cook gently until each one may easily be pierced with a broom splint4 ,then quickly skim them out and lay them on a platter to cool4 ,repeat this process until all the peaches are done1 then let the syrup cook until thick as molasses4 ,skim it thoroughly4 ,when cool put the peaches1 one at a time1 in the jars with a spoon4 ,when the syrup is sufficiently thick1 pour it through a strainer over the peaches in the jars until they are full1 then seal down quickly and stand them upside down for several hours before putting them in the store-room4 ,,strawberries ,,in ,,the ,,sun ,to two pounds of berries take two pounds of sugar and three-quarters cup of water4 ,put the syrup in the preserving kettle2 bring it to a boil and cook for about ten minutes1 or until it begins to thicken4 ,add the berries2 cook for ten minutes and pour them out in shallow dishes or meat platters4 ,cover with sheets of glass1 allowing a little air for ventilation2 place in the sun until the juice is thick and syrupy4 ,this will take two days or more1 but the rich color and delicious flavor of the fruit will fully repay the effort expended4 ,put into small jars or tumblers and cover according to directions4 ,,preserved ,,strawberries ,to one pint of strawberries take one pint of sugar and one-half cup of water4 ,unless strawberries are cooked in the sun they should be prepared only in small quantities or they will be dark and unpalatable4 ,if the following directions are carefully observed the berries will be plump and of a rich red color4 ,bring the sugar and water to a boil2 add the strawberries and cook ten minutes4 ,remove the berries carefully with a skimmer and cook the syrup until it is of the consistency of jelly4 ,return the berries to the syrup2 bring all to a boil and when cool put in glass tumblers4 ,,strawberries ,,and ,,pineapple ,follow the recipe for ,preserved ,strawberries1 using two-thirds pineapple and one-third strawberries4 ,,preserved ,,pineapple ,to one pineapple take three-quarters of its weight in sugar and one cup of water4 ,peel the pineapple and put it through the food-chopper4 ,weigh and add three-quarters of the weight in sugar4 ,bring slowly to a boil and simmer for about twenty minutes1 or until the consistency of marmalade4 ,,preserved ,,damson ,,plums ,pick the plums over carefully1 removing every one that has a decayed spot or blemish4 ,leave the stems on4 ,after picking the fruit over1 wash it carefully in cold water2 then weigh it and allow one pound of sugar to each pound of fruit4 ,put a gill of water in the preserving kettle for each pound of sugar1 stand the kettle over a moderate fire and add the sugar4 ,stir it almost constantly with a wooden spoon until the sugar melts2 then turn on a little more heat and let the melted sugar boil gently until it is a thick syrup4 ,stir1 and skim it frequently4 ,when the required thickness 7which should be like syrup used for griddle cakes7 put the plums in the boiling syrup and let them cook gently for half an hour2 then skim out the plums and put them in glass jars1 filling each jar half full4 ,let the syrup boil till almost as thick as jelly1 then pour it in the jars1 filling them quite full4 ,fasten the tops on and stand the jars upside down until the preserves are cold2 then put them where they are to be kept for the winter4 ,,damson ,,jam ,weigh #c_/d of a pound of sugar for each pound of fruit4 ,after washing the plums carefully1 put them in a preserving kettle with just enough water to keep them from sticking to the bottom4 ,set them over a moderate fire and let them simmer for half an hour2 then turn them1 juice and all1 into a colander1 filling the colander not more than half full4 ,have the colander set over a large earthen bowl4 ,with a potato masher1 press juice and pulp through the colander into the bowl1 leaving skins and pits as dry as possible4 ,remove these from the colander and repeat the process until all the pulp and juice is pressed out2 then pour it into the kettle and1 while it is heating slowly1 heat the sugar in the oven4 ,as soon as the juice and pulp begins to simmer stir in the hot sugar1 and when it drops from the spoon like a thick jelly pour it into the glasses4 ,this is one of the most delicious fruit preserves made and is always acceptable with meat and poultry or as a sweetmeat at afternoon teas4 ,,raspberry ,,jam ,to five pounds of red raspberries 7not too ripe7 add five pounds of loaf sugar4 ,mash the whole well in a preserving kettle 7to do this thoroughly use a potato masher74 ,add one quart of currant juice1 and boil slowly until it jellies4 ,try a little on a plate2 set it on ice1 if it jellies remove from the fire1 fill in small jars1 cover with brandied paper and tie a thick white paper over them4 ,keep in a dark1 dry1 cool place4 ,if you object to seeds1 press the fruit through a sieve before boiling4 ,,jellied ,,quinces ,jellied quinces are made after the direction for preserved quinces1 only the fruit is cut in tiny little pieces and when put in the syrup is allowed to cook twenty minutes longer1 and is put in small glasses with the syrup and not skimmed out as for preserves4 ,leave the glasses open till the jelly sets1 then cover4 ,,quince ,,cheese ,wipe off each quince before paring1 core and slice them1 weigh your fruit and sugar1 allowing #c_/d of a pound of sugar for every pound of fruit and set the sugar aside until wanted4 ,boil the skins1 cores and seeds in a clean vessel by themselves1 with just enough water to cover them4 ,boil until the parings are soft1 so as to extract all the flavor1 then strain through a jelly-bag4 ,when this water is almost cold1 put the quinces in the preserving kettle with the quince water and boil until soft1 mash with a wooden spoon or beetle4 ,add the juice of an orange to every two pounds of fruit1 being careful not to get any of the seeds into the preserves4 ,now add the sugar and boil slowly for fifteen minutes1 stirring constantly2 if not thick enough boil longer1 being very careful not to let it burn4 ,take off the fire and pack in small jars with brandied paper over them4 ,,preserved ,,quinces ,the quince that comes first into the market is likely to be wormy and corky1 and harder to cook than the better ones4 ,it requires a good deal of skill to cook quince preserves just right4 ,if you cook them too much they are red instead of a beautiful salmon shade1 and they become shriveled1 dry and tart1 even in the sweetest syrup1 instead of full and mealy1 and sweet4 ,weigh a pound of sugar for each pound of fruit4 ,wipe each quince carefully with a coarse linen towel4 ,peel1 quarter and core the quinces4 ,put peels and cores in the preserving kettle with just water enough to cover them1 and let them simmer with the kettle covered for two hours4 ,then strain the liquor through a fine sieve and return it to the kettle4 ,cut the quartered quinces in small pieces and put as many of them in the kettle as the liquor will cover4 ,let them boil gently1 with the kettle uncovered1 until so tender they may be easily pierced with a broom splint4 ,take them out with a skimmer and lay on flat dishes to cool4 ,repeat this process until all the fruit is properly cooked2 then put the sugar in the liquor and let it boil gently to a thick syrup2 put in as many of the cooked quinces as the syrup will cover and let them cook in the syrup for twenty minutes2 skim them out and lay on flat dishes to cool4 ,repeat this process until all the quinces are cooked in the syrup4 ,when they are cool put the quinces in glass jars1 filling each one half full4 ,let the syrup boil until very thick1 stirring it frequently and skimming it clear4 ,then pour it through a fine strainer1 while very hot1 over the fruit2 and as soon as a jar is full1 fasten on the cover4 ,it is tiresome work to preserve quinces1 but the result pays for all the trouble4 ,,citron ,,preserve ,pare and core the citron2 cut it into strips and notch the edges2 or cut it into fancy shapes4 ,allow a pound of sugar to a pound of fruit1 and to six pounds of the fruit allow four lemons and a quarter of a pound of ginger root4 ,tie the ginger in a cloth1 and boil it in a quart and a half of water until the flavor is extracted2 then remove it1 and add to the water the sugar and the juice of the lemons2 stir until the sugar is dissolved and the syrup is clear2 take off any scum2 then add the citron and cook until it is clear1 but not soft enough to fall apart4 ,can and seal while hot4 ,,marmalades ,marmalades require great care while cooking because no moisture is added to the fruit and sugar4 ,if the marmalade is made from berries the fruit should be rubbed through a sieve to remove the seeds4 ,if large fruit is used have it washed1 pared1 cored1 and quartered4 ,measure the fruit and sugar1 allowing one pint of sugar to each quart of fruit4 ,rinse the preserving kettle with cold water that there may be a slight coat of moisture on the sides and bottom4 ,put alternate layers of fruit and sugar in the kettle1 having the first layer fruit4 ,heat slowly1 stirring frequently4 ,while stirring1 break up the fruit as much as possible4 ,cook about two hours1 then put in small sterilized jars4 ,,orange ,,marmalade ,the white part between the yellow rind and the inner skin of the orange used to be most sedulously removed1 but now we know that there is great economy in using it4 ,by doing so we can use large quantities of water in proportion to fruit1 for it has the property of converting this into jelly4 ,the ,seville orange used to be the orange used in ,scotland and ,england for marmalades because of its bitter flavor1 but we can get the same effect by using the grapefruit4 ,an all grapefruit marmalade is not nearly so attractive and pretty as one of combined fruits1 nor does it have the zest that the grapefruit seems to give to a marmalade where it is only one of the constituents4 ,,amber ,,marmalade ,slice thin1 skin and all1 one grapefruit1 one orange1 one lemon4 ,add to this three times its measure of water and allow to stand overnight4 ,cook for ten minutes the next morning and then allow to stand until the next morning1 when finish by adding as much sugar as there is liquid and boiling slowly until done1 or until it jellies4 ,the time commonly given is two hours1 but a half hour less than this is ample4 ,,rhubarb ,,and ,,orange ,,marmalade ,cut three pounds of pie plant into small pieces 7unpeeled74 ,peel three oranges and cut into small pieces4 ,put with this two cups of sugar and the grated rind of one orange4 ,let stand overnight4 ,cook until clear1 stirring often4 ,then add three pounds of granulated sugar heated in oven4 ,cook until clear2 ten to twenty minutes4 ,pour into jelly glasses and cover with paraffin4 ,,apple ,,and ,,quince ,,conserve ,a novelty for the preserve closet and one that is very good is made from ripe apples and quinces4 ,use one peck of juicy cooking apples and two quarts of sugar4 ,pare the quinces and cut out the cores4 ,put the parings and cores into a preserving kettle with two quarts of water and boil gently for forty-five minutes4 ,meanwhile1 cut the quinces into eighths1 put them into a kettle with three pints of water and simmer until the fruit can be pierced with a straw2 then lift the fruit from the water and lay them on a platter to drain4 ,strain the water in which the parings and cores have cooked into the water in which the quinces have cooked1 and after adding the sugar boil for ten minutes4 ,pare1 core and quarter the apples1 and place in the syrup with the cooked quinces4 ,cook slowly for fifteen minutes and seal immediately in sterilized jars4 ,the combined flavors of the quince and apple are very pleasing4 ,,cherry ,,conserve ,take three and #a_/b pounds of large red cherries1 stone them and cook for fifteen minutes4 ,heat two and #a_/b pounds of sugar in the oven2 add it to the cherries2 also #a_/d pound of seeded raisins and the juice and pulp of three oranges4 ,cook until the mixture is as thick as marmalade4 ,,apple ,,butter ,boil down any desired quantity of sweet cider in your preserving kettle to #b_/c the original quantity4 ,pare1 core and slice as many wine apples as you wish to use4 ,boil slowly1 stirring often with a silver or wooden spoon4 ,spice with stick cinnamon and cloves1 and sweeten to taste4 ,boil from four to five hours2 take from the fire1 pour all together into a large crock4 ,cover and let it stand overnight1 then return it to the preserving kettle and boil down1 stirring all the while until it is the consistency of mush1 and of a dark brown color4 ,,grape ,,preserves ,squeeze the pulp into one bowl and put the skins into another4 ,press the pulp through a sieve1 weigh the grapes before you squeeze them and allow three-quarters of a pound of sugar to a pound of fruit4 ,put the strained pulp and sugar on to boil1 the skins also1 and boil slowly until thick4 ,it will be much easier for you to heat the pulp before straining4 ,,german ,,prune ,,butter ,remove pits and wash prunes1 take three-quarters of a pound of sugar to a pound of fruit1 and enough water to keep from burning2 do not stir but remove from the sides of the kettle occasionally4 ,let boil for hours2 when done1 place in glasses4 ,let cool2 cover with paraffin4 ,,cherry ,,marmalade ,to three pounds of sweet and one pound of sour cherries allow two pounds of sugar4 ,weigh the cherries when stemmed and pitted4 ,make a syrup of the sugar1 add cinnamon bark and cloves4 ,put in the sweet cherries first1 adding the sour ones half an hour later2 boil down thick and cover the jars with brandied paper4 ,,grape ,,conserve ,remove the stems and skins from five pounds of grapes and boil the pulp until tender2 then press it through a sieve4 ,boil the skins of three juicy oranges until tender1 then chop fine4 ,put the grape skins and the pulp into a saucepan2 add the orange juice1 the boiled skins1 five pounds of sugar1 one pound of raisins--the muscat seeded--and one pound of shelled walnuts and boil until quite thick4 ,,plum ,,conserve1 ,no4 #a ,wash five pounds of blue plums or ,german ,prunes1 cut them in halves and remove the stones4 ,peel four oranges1 slice them fine and cut each slice in half4 ,cut the rind of two of the oranges into small squares1 add one pound of seeded raisins4 ,take a measure of sugar and a measure of the mixture1 place in preserving kettle on the stove and let come slowly to the boiling point and cook steadily for several hours until the fruit is clear and thick4 ,put in jelly glasses or jars4 ,,plum ,,conserve1 ,no4 #b ,wash three pounds of ,german prunes1 remove the stones and cut them into small pieces4 ,mix one pound of seeded raisins1 two oranges cut in small pieces1 the juice of two lemons1 one pound ,english walnuts broken in chunks1 and three pounds of sugar4 ,place all the ingredients in the preserving kettle on the stove and let come slowly to the boiling point and cook steadily until the fruit is clear and thick4 ,put in jelly glasses or jars4 ,,peach ,,syrup ,this is very nice for all kinds of griddle cakes4 ,use the peelings of your peaches when you are through canning and preserving4 ,add #a_/c of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water4 ,when soft1 strain through a jelly-bag by letting it drip all night4 ,in the morning add the juice of two or three lemons and boil as you would jelly4 ,set a pint of juice on to boil and boil for five minutes4 ,add a pound of sugar and boil five minutes more1 but it must boil very hard4 ,bottle in wide-mouthed bottles or jars4 ,seal4 ,,peach ,,butter ,weigh the peaches after they are pared and pitted4 ,allow a pound of sugar to a pound of fruit4 ,cook the peaches alone until soft1 then add #a_/b of the sugar and stir frequently4 ,in half an hour put in the remaining sugar4 ,now watch carefully1 stirring almost constantly for two hours4 ,boil slowly1 and add #a_/d of the peach kernels4 ,spice with cinnamon and cloves1 using whole spices4 ,,raisin ,,compote ,peel six oranges 7,california71 cut the skin in very small narrow strips1 or run through a food chopper4 ,slice the oranges very thin and quarter the slices4 ,let it stand overnight in three pints of cold water4 ,place this in a preserving kettle with three pounds of seeded raisins1 three quarts of currants 7picked and washed7 and three pounds of granulated sugar4 ,boil all together for two hours and put in glass jars1 closing them while hot4 ,if preferred1 three pints of currant juice strained may be used instead of the whole fruit4 ,this compote will keep perfectly well after the jar is opened4 ,,pickled ,,peaches ,brush but do not peel the peaches4 ,select medium-sized ones4 ,when all are well brushed1 stick each peach quite full of cloves4 ,make a thick syrup of half a pound of sugar to a pound of fruit4 ,cook the peaches in the syrup until they may be easily pierced with a broom splint4 ,then carefully skim them from the syrup and after they have cooled on the platters put them in glass jars or stone crocks4 ,to the syrup in the kettle add a few pieces of stick cinnamon and a few whole allspice4 ,add half a pint of good cider vinegar and a tablespoon of tarragon vinegar to each quart of syrup1 and when the syrup just comes to a boil after adding the vinegar pour it over the peaches4 ,delicious with cold chicken4 ,,spiced ,,grapes ,pulp seven pounds of ,concord grapes2 cook the pulp and skins until soft2 put them through a fine sieve2 then add four and one-half pounds of granulated sugar1 one pint of cider vinegar1 two tablespoons of ground cinnamon1 and two tablespoons of ground cloves4 ,bring to a boil2 then cook slowly for one and one-half hours4 ,put in an earthen crock when cool4 ,this recipe may also be used with currants2 use five pounds of sugar instead of four and one-half pounds4 ,,green ,,or ,,yellow ,,plum ,,tomato ,,preserves ,wash and dry four pounds of small yellow or green tomatoes and prick each one in five or six places4 ,stir three pounds of sugar in one-half cup boiling water until dissolved2 add the tomatoes and cook until clear4 ,when half done add the juice and the rind of two lemons sliced very thin4 ,when the fruit is clear remove it with a skimmer2 put in small jars1 filling them two-thirds full4 ,boil the syrup fast for a few minutes longer or until thick and syrupy1 fill up the jars2 cover with a cloth until the next day2 then cover closely and stand away in a cool place4 ,,spiced ,,or ,,pickled ,,apples ,pare the apples1 ,pound ,sweets are best2 crab-apples may be pickled the same way1 but do not pare4 ,leave on the stems and put into a kettle with alternate layers of sugar2 take four pounds of white sugar to nine pounds of fruit1 and spice with an ounce of cinnamon bark and half an ounce of cloves1 removing the heads4 ,heat slowly to a boil with a pint of water2 add the vinegar and spices1 and boil until tender4 ,take out the fruit with a perforated skimmer and spread upon dishes to cool4 ,boil the syrup thick2 pack the apples in jars and pour the syrup over them boiling hot4 ,examine them in a week's time1 and should they show signs of fermenting pour off the syrup and boil up for a few minutes1 and pour over the fruit scalding1 or set the jars 7uncovered7 in a kettle of cold water and heat until the contents are boiling1 and then seal4 ,,preserved ,,blackberries ,weigh the fruit and allow a pound of sugar to every pound of fruit4 ,tie spices in a bag1 such as cloves and cinnamon1 and make a thick syrup of the sugar before you put in the berries4 ,boil half an hour and seal when cold4 ,,pickled ,,crab-,,apples ,select tart1 firm1 red or yellow crab-apples1 three quarts2 remove all decayed spots but leave the stems4 ,put three cups of cider vinegar1 three cups of sugar1 and one cup of water in preserving kettle2 let boil two minutes1 add two tablespoons of cloves and two sticks of cinnamon broken2 these spices must be tied in a bag1 and let cook ten minutes4 ,lift out carefully with perforated skimmer1 put in glass jars4 ,when all the apples have been cooked1 pour over enough syrup to cover2 set spice bag away in a cup4 ,cover jars and let stand twenty-four hours4 ,pour off syrup and boil again4 ,wait two days1 then boil apples1 sugar1 with spice bag until apples are tender but firm4 ,place apples in jars2 cover to keep hot4 ,boil down syrup a little and fill the jars to overflowing with the hot syrup and seal4 ,,watermelon ,,pickle ,do not throw away the rind of melons4 ,it can be preserved and will make a delicious relish4 ,remove the green rind of watermelon and the inside pink portion that is left on after eating it4 ,cut it into two-inch pieces and pour over it a weak brine made in proportion of one cup of salt to a gallon of hot water4 ,let this stand overnight1 then drain and add clear water and one level tablespoon of alum4 ,boil in this water until the rind has a clear appearance4 ,drain and pour ice water over the rind and allow it to stand a short time4 ,in a bag put one teaspoon each of cloves1 allspice1 cinnamon and ginger and place this in the preserve kettle with the vinegar and sugar4 ,allow one cup of sugar and one cup of vinegar 7dilute this with water if too strong7 to every pound of rind4 ,thin slices of lemon will give it a pleasant flavor--allow one lemon to about four pounds of rind4 ,bring this syrup to the boiling point and skim4 ,add the melon and cook until tender4 ,it is done when it becomes perfectly transparent and can be easily pierced with a broom straw4 ,a peach kernel in the cooking syrup will improve the flavor4 ,housewives who object to the use of alum can omit this and merely wash the rind after removing from brine to free it from all salt and then cook it slowly as per directions given above4 ,the alum keeps the rind firm and retains its color4 ,in this case the rind will require long and steady cooking2 say #c_/d of an hour or longer4 ,as soon as rinds are cooked they should be put into the containers and covered with the syrup4 ,,pickled ,,plums ,prick the plums with a large needle then weigh them1 and to every seven pounds of fruit use four pounds of white sugar1 two ounces of stick cinnamon1 one ounce of cloves and a pint of best pickling vinegar4 ,boil the vinegar1 sugar and spices1 and pour boiling hot over the fruit1 which must be packed in a large jar2 repeat this three times4 ,while the vinegar boils the third time1 pack the plums in glass jars and pour the syrup over the plums4 ,when cold seal4 ,,pickled ,,cantaloupe ,,or ,,muskmelons ,take fine1 ripe melons1 pare1 take out the seeds and wash1 cut into slices about three inches long and two inches wide1 lay them in a stone jar and cover with vinegar for twenty-four hours or longer4 ,then lay the fruit on a clean board to drip2 and throw away one quart of the vinegar to each quart remaining4 ,allow three pounds and #a_/b of white sugar to a dozen small cantaloupes1 three ounces of stick cinnamon1 one ounce of cloves 7remove the soft heads7 and two ounces of allspice 7whole spices74 ,boil the spices1 vinegar and sugar1 adding a pint of fresh vinegar to the old4 ,when well skimmed put in the melons1 boil fifteen minutes1 twenty is still better2 take out the fruit1 put it in jars and boil the syrup awhile longer4 ,skim it again and pour boiling hot upon the fruit4 ,seal when cold4 ,,pickled ,,husk ,,tomatoes ,this tomato looks like an egg-shaped plum and makes a very nice sweet pickle4 ,prick each one with a needle1 weigh1 and to seven pounds of tomatoes take four pounds of sugar and spice with a very little mace1 cinnamon and cloves4 ,put into the kettle with alternate layers of sugar4 ,heat slowly to a boil1 skim and add vinegar1 not more than a pint to seven pounds of tomatoes4 ,add spices and boil for about ten minutes1 not longer4 ,take them out with a perforated skimmer and spread upon dishes to cool4 ,boil the syrup thick1 and pack as you would other fruit4 ,,spiced ,,or ,,pickled ,,cherries ,take the largest and freshest red cherries you can get1 and pack them in glass fruit jars1 stems and all4 ,put little splints of wood across the tops of the fruit to prevent rising to the top4 ,to every quart of cherries allow a cup of best pickling vinegar1 and to every three quarts of fruit one pound of sugar and three sticks of whole cinnamon bark and one-half ounce of cloves2 this quantity of spices is for all of the fruit4 ,boil the vinegar and spices and sugar for five minutes steady2 turn out into a covered stoneware vessel1 cover1 and let it get cold4 ,then pour over the fruit and repeat this process three days in succession4 ,remove the heads of the cloves1 for they will turn the fruit black4 ,you may strain the vinegar after the first boiling1 so as to take out the spices1 if you choose4 ,seal as you would other fruit4 ,be sure that the syrup is cold before you pour it over the cherries4 ,,spiced ,,cucumbers ,take nice firm cucumbers1 slice thin and salt overnight4 ,in the morning take vinegar sufficient for covering the quantity prepared1 mixed spices and sugar according to taste4 ,put on to cook and when boiling put in the cucumbers and cook for thirty minutes4 ,delightful as a relish1 and can be kept for a long time if put in airtight jars4 ,,pickled ,,pears ,pears should always be peeled for pickling4 ,if large cut them in half and leave the stems on4 ,the best pear for this purpose1 also for canning1 is a variety called the ,sickle ,pear4 ,it is a small1 pulpy pear of delicious flavor4 ,throw each pear into cold water as you peel it4 ,when all are peeled weigh them and allow four pounds and a half of white sugar to ten pounds of fruit4 ,put into the kettle with alternate layers of sugar and half a cup of water and one quart of strong vinegar4 ,add stick cinnamon and a few cloves 7remove the soft heads74 ,heat slowly and boil until tender1 then remove them with a perforated skimmer1 and spread upon dishes to cool4 ,skim the boiling syrup and boil fifteen minutes longer4 ,put the pears in glass jars or a large earthen jar1 the former being preferable1 and pour the syrup and spices boiling hot over the fruit4 ,when cold seal4 ,,gingered ,,pears ,pare1 core and cut small1 eight pounds hard pears 7preferably the fresh green ,bartlett variety71 half as much sugar1 quarter pound ,canton ginger4 ,let these stand together overnight4 ,in morning add one pint of water1 four lemons1 cut small4 ,cook slowly for three hours4 ,pour into small jars4 ,seal when cold4 ,keeps indefinitely4 ,,spiced ,,german ,,plums ,wash the plums1 remove the stones and in place of the stones put in almonds4 ,take the best wine vinegar1 water and sugar to taste4 ,tie in a bag some whole cinnamon1 cloves1 and allspice2 boil together with vinegar4 ,after boiling1 let it get lukewarm1 then pour over the prunes4 ,let stand1 and each day for nine days let vinegar come to a boil and pour over prunes4 ,the last day cook the vinegar down some1 then put in the prunes and let come to a boil2 there should be sufficient liquid to cover them4 ,keep in a stone or glass jar4 ,grapes 7,concord7 may be spiced the same way4 ,,gooseberry ,,relish ,cut the brush part from the berry1 but leave the stem on1 wash thoroughly and let drip in colander overnight4 ,for eight pounds of berries prepare a syrup of six pounds of sugar and three cups of water4 ,when syrup has boiled till clear put in the berries and boil for three-quarters of an hour4 ,put in jars or glasses4 ,,pickled ,,figs ,boil the figs in water one and one-half hours1 then drain and weigh4 ,to seven pounds fruit use the following syrup3 ,three pounds of sugar1 one pint of vinegar1 two ounces of whole cinnamon1 two ounces of whole peppers1 one ounce of cloves1 one orange1 and two lemons sliced4 ,boil syrup one-half hour1 add fruit and boil slowly two hours4 99,,brandied ,,fruits99 ,m,,lange ,this ,french fruit preserve is truly delicious1 and should be put up in the month of ,june4 ,to every pound of fruit take one pound of sugar4 ,it requires no cooking at all1 and is therefore easily made4 ,get the largest and soundest berries in the market4 ,pick two quarts and lay them in a new and perfectly clean two-gallon stone jar and cover with two pounds of the finest granulated sugar4 ,stone as many pounds of red1 black1 and white cherries as you wish to use1 and add the same quantity of sugar4 ,you may also use bananas1 pineapples or oranges4 ,seed the latter carefully4 ,be sure to weigh all the fruit1 and allow one pound of sugar to every additional pound of fruit4 ,pour over the fruit a pint of pure alcohol4 ,tie up the jar with thick paper1 and in season add peaches1 apricots1 raspberries1 blackberries1 large1 red currants2 in fact1 all kinds of fruit4 ,green-gages and purple and red plums also add both to looks and taste4 ,be sure to add the same amount of sugar as you do fruit1 but no more alcohol4 ,in the fall of the year pack in glass jars2 looks very pretty4 ,keep it in a dry1 cool place4 ,there is always a surplus of juice1 which makes excellent pudding sauce4 ,add a little water and thicken4 ,,french ,,prunes ,,in ,,cognac ,lay the prunes in white wine for two days2 then put on a wire sieve to drip1 but do not squeeze them4 ,when they look dry1 which will be in about half an hour1 lay in glass jars with alternate layers of sugar and stick cinnamon and a few pieces of mace and a very few cloves4 ,when the jars are full1 fill up with cognac and seal4 ,set in the sunniest place you can find for three days4 ,,brandied ,,peaches ,select only the largest and finest quality of clingstone peaches4 ,allow a pound of sugar to a pound of fruit1 and a pint of the best brandy to every four pounds of peaches4 ,make a syrup of the sugar with enough water to just dissolve it1 and boil about half a dozen blanched peach kernels with it4 ,when the syrup boils put in the fruit and let it boil about five minutes4 ,remove the fruit carefully upon platters1 and let the syrup boil fifteen or twenty minutes longer1 skimming it well4 ,put the peaches in wide-mouthed glass jars4 ,if the syrup has thickened pour in the brandy4 ,remove from the fire at once1 pour over the fruit and seal4 ,,brandied ,,cherries ,select the largest sweet cherries for this purpose1 leaving the stems on4 ,allow half a pound of sugar to every pound of fruit1 and a pint of good brandy for every five pounds of fruit4 ,make a syrup of the sugar1 using as little water as possible4 ,pour it over the cherries and let them remain in the syrup all night4 ,next day put them in a preserving kettle and heat slowly4 ,boil about eight minutes4 ,take up the cherries with a perforated skimmer and boil the syrup fifteen minutes4 ,add the brandy to the boiling syrup1 remove from the fire and pour over the cherries hot1 and seal4 ,,brandied ,,quinces ,select large yellow1 pear-shaped quinces1 and peel and quarter them4 ,take out the cores and throw into cold water1 until all are pared4 ,then boil until tender1 so they can easily be pierced4 ,take them out with a perforated skimmer and weigh4 ,then take three-quarters of a pound of sugar to a pound of quinces1 and boil in a little over half the quince water4 ,add stick cinnamon and cloves 7removing the soft heads74 ,boil until quite a thick syrup4 ,pack the quinces in jars1 add a pint of good brandy to the syrup and pour boiling hot over the quinces and seal immediately4 ,,brandied ,,pears ,pare the fruit1 leaving the stems on4 ,weigh4 ,proceed as with peaches4 99,,canned ,,vegetables99 ,only young1 tender1 fresh vegetables should be canned4 ,time your work by the clock1 not by guess4 ,weigh and measure all material accurately4 ,take no risks4 ,food is too valuable4 ,most fruits and vegetables require blanching2 that is1 all vegetables and fruits1 berries excepted1 should be first plunged into boiling water or steam after being picked over1 and then1 in turn plunged at once into very cold water4 ,after blanching and packing in sterilized jars1 add to all vegetables salt in the proportion of a level teaspoon to the contents of a quart jar4 ,carrots1 parsnips and sweet potatoes require a teaspoon to the pint4 ,then fill jars to within quarter inch of top with boiling water1 and put in hot water bath--see ,canning ,fruit in a ,water ,bath4 ,cover boiler or kettle closely and sterilize or boil for the length of time given below3 ,do not close jars tight during sterilizing1 or there will be no room for the generated steam and it will burst the jars4 ,asparagus1 ,beets1 ,carrots1 ,parsnips1 ,peas1 ,sweet ,potatoes1 and ,turnips require six minutes blanching1 ninety minutes sterilizing4 ,asparagus requires one hundred and twenty minutes4 ,corn requires five minutes blanching on the cob2 three minutes sterilizing after being cut from the cob1 or on the cob4 ,lima or ,string ,beans or ,peas require five minutes blanching2 two hours sterilizing4 ,pumpkin and ,squash require five minutes blanching2 one and one-half hours sterilizing4 ,tomatoes require two minutes blanching2 twenty-two minutes sterilizing4 ,tomatoes and ,corn require separate blanching1 time given above1 then ninety minutes sterilizing together4 ,the acid of the tomatoes aids in preserving the corn4 ,corn and ,beans 7,succotash7 require ten minutes blanching1 ninety minutes sterilizing4 99,,vegetables ,,preserved ,,in ,,brine99 ,,early ,,fall ,,vegetables ,take new firkins or large stone jars1 and scald them well with boiling water before using4 ,vegetables that are boiled before pickling in a brass kettle always keep their fresh1 green color4 ,in salt pickling cover your jars or kegs with a clean1 white cloth1 then a cover made of wood and last a heavy stone to weigh it down4 ,the cloth must be removed every other day1 washed and put back4 ,in doing this1 take hold of the cloth at each corner1 so that none of the slimy substance can get into your pickle1 and wash the top and sides of the jar also4 ,,mock ,,olives ,take plums when just beginning to ripen1 but still green4 ,make a brine out of sea salt or rock salt strong enough to hold up an egg4 ,pour the brine over the fruit1 hot1 cover and let stand twenty-four hours4 ,pour off and make a new brine1 heat1 add the fruit1 heat one minute and seal in the hot brine4 ,,string ,,beans 7,,raw7 ,string the beans very carefully1 and cut into fine short lengths2 then sprinkle salt over and through them1 mixing thoroughly1 say to twenty-five pounds of beans1 two pounds of salt4 ,let them remain in the salt overnight4 ,then pack the shredded beans as tightly as possible into jars or kegs1 without any of their juice4 ,in two weeks look them over1 remove the cloth and wash it1 etc41 as already described4 ,when cooking the beans1 take out as many as may be required for a meal and soak them in cold water overnight4 ,in the morning set on to boil in cold water4 ,boil for one hour4 ,pour off the water they were boiled in1 add fresh water1 and prepare as you would fresh beans4 ,,boiled ,,beans ,select small1 young string beans1 string them carefully and boil in salt water1 in a brass kettle1 until tender1 and throw them on a large1 clean board to drip4 ,next morning press them into a jar1 with alternate layers of salt and beans1 and proceed as with string beans4 ,,corn ,boil the corn1 cut it off the cobs1 and pack in jars in alternate layers of salt and corn4 ,use plenty of salt in packing4 ,when you wish to cook it soak in water overnight4 ,pack the corn in this way3 ,first a layer of salt1 half an inch deep2 then about two inches of corn2 then salt again1 and so on4 ,the top layer must be salt4 ,spread two inches of melted butter over the top layer and bind with strong perforated paper 7perforate the paper with a pin74 ,keep in a cool cellar4 99,,pickles ,,and ,,relishes99 ,use none but the best vinegar1 and whole spices for pickling4 ,if you boil vinegar with pickles in bell metal do not let them stand in it one moment after taken from the fire1 and be sure that your kettle is well scoured before using4 ,keep pickles in glass1 stoneware1 or wooden pails4 ,allow a cup of sugar to every gallon of vinegar2 this will not sweeten the pickles1 but helps to preserve them and mellows the sharpness of the vinegar4 ,always have your pickles well covered with vinegar or brine4 ,,mother',s ,,dill ,,pickles ,examine the cucumbers carefully1 discard all that are soft at the ends1 and allow them to lay in water overnight4 ,in the morning drain1 and dry them with a clean towel4 ,then put them in a wooden pail or jar1 along with the dill1 putting first a layer of dill at the bottom then a layer of cucumbers1 a few whole peppers1 then a layer of dill again1 and so on until all are used1 and last lay a clean1 white cloth on top1 then a plate and a stone to give it weight1 so that the pickles will be kept under the brine4 ,to a peck of cucumbers use about a cup of salt4 ,dissolve the salt in enough cold water to cover them4 ,you may add one or two tablespoons of vinegar to the brine4 ,if the cucumbers are small1 and if they are kept in a warm place1 they will be ready for the table in five or six days4 ,if salt pickles have turned out to be too salty1 just pour off the old brine and wash the pickles and then examine them closely1 and if they are spoiled throw them away4 ,lay those that are sound in a clean jar and pour over them a weak solution of salt water1 into which put a dash of vinegar4 ,always examine the pickles weekly4 ,take off the cloth1 wash it1 and remove all the scum that adheres to the pail1 and lay a clean cloth over the pickles again4 ,do not use more than a cup of salt in the new brine1 which must be thoroughly dissolved4 ,you will find among ,salads a nice recipe wherein salt pickles are used4 7,see ,polish ,salad1 or ,salad ,piquant47 ,it is a good way to make use of pickles in winter that have become too salty for ordinary use4 ,,dill ,,pickles ,,for ,,winter ,,use ,take two or three dozen medium-sized cucumbers and lay them in salt water overnight4 ,wipe each one dry1 discarding all that are soft and lay them in a wooden vessel 7which is better than a stone one7 along with grape leaves and green grapes1 if you can get them1 whole peppers1 or one or two green peppers1 a few bay leaves1 a few pieces of whole ginger1 a few cloves and a stick of horseradish sliced upon top of all4 ,use plenty of dill between each layer4 ,boil enough water to cover the pickles4 ,use about one pound of salt to six quarts of water1 and one cup of vinegar4 ,if you wish to keep them all winter1 have your barrel closed by a cooper4 ,,green ,,dill ,,tomatoes ,select small firm green tomatoes1 follow recipe for ,dill ,pickles1 using the green tomatoes in place of the pickles4 ,,small ,,dill ,,pickles ,select pickles of from two to three inches in length and scrub well with a small brush4 ,pack in layers in ,mason jars1 a layer of pickles1 a layer of dill and a few mustard seeds1 placing a bay leaf and a piece of alum the size of a pea on the top of each jar4 ,let one cup of vinegar1 two cups of water and one tablespoon of salt come to a boil4 ,pour boiling hot over the pickles and seal4 ,,teufelsgurken 7,,hot ,,pickles7 ,pare large1 green cucumbers1 cut each one lengthwise1 take out the seeds with a silver spoon and then cut each piece again so as to have four pieces out of one cucumber4 ,when all are pared salt well and let them remain in the salt for twenty-four hours or more2 then dry each piece1 put in layers in a stone jar with whole white and black peppercorns1 small pickling onions1 which have been previously pared and salted overnight1 pieces of horseradish1 a few bay leaves1 a little fennel1 caraway seeds1 a few cloves of garlic 7use this sparingly7 and also some ,spanish pepper 7use very little of the latter74 ,have a layer of the spices at the bottom of the jar4 ,a handful of mustard seed put on the top layer will be an improvement4 ,boil enough pickling vinegar to cover well4 ,add a cup of sugar to a gallon of vinegar1 boil and pour over hot4 ,boil again in three days and pour over the pickles after it gets cold1 and in two days pour off the vinegar and boil again and pour over the pickles hot4 ,boil three times altogether4 ,,mustard ,,pickles ,choose small cucumbers or gherkins for this purpose4 ,reject all that are specked or misshapen4 ,wash them thoroughly2 drain off all the water1 and allow them to lay in a tub overnight1 thickly salted4 ,in the morning2 wipe the pickles carefully4 ,lay them in a stone jar or a wooden bucket1 in this way3 ,put in a layer of pickles4 ,cut up a few green or red peppers2 put a few pieces in each layer1 also a few cloves 7remove the soft heads7 and a tablespoon of mustard seed1 and one bay leaf1 no more4 ,then proceed in this way until the pickles are used4 ,then take half a pound of the very best ground mustard1 tie it in a cloth loosely 7use double cheese-cloth for the purpose71 and lay this mustard-bag on top of the pickles4 ,boil enough white wine vinegar in a bell metal kettle to just cover them2 add a cup of sugar for every gallon of vinegar1 this does not sweeten them1 but tends to preserve them and cut the sharpness of the vinegar4 ,if the vinegar is very strong1 add a cup of water to it while boiling2 it should not draw the mouth1 but be rather mild4 ,see that the pickles are well covered with the vinegar1 and pour the vinegar hot over the pickles and mustard4 ,if the vinegar does not completely cover the pickles1 boil more and add4 ,lay a plate on top of all to keep the pickles under the vinegar1 and when cold tie up4 ,look them over in a few weeks1 if you find any soft ones among them1 boil the vinegar over again1 and pour it over them hot4 ,,salt ,,pickles 7,for immediate use47 ,take nice1 large cucumbers1 wash and wipe them2 lay them in a jar or wooden pail1 sprinkle coarse salt over each layer1 and add dill1 whole peppers and grape leaves1 if you have them1 also a very few bay leaves4 ,cover with water up to the brim and lay a piece of rye bread in the jar2 it will help to quicken the process of souring4 ,cover with a plate and put a clean1 heavy stone on top of the plate1 in order to keep them well covered with the brine4 ,set them in a warm place1 say back of the kitchen stove1 for the first three days4 ,they will be ready to use in a week4 ,,salzgurken ,take half-grown cucumbers2 lay them in water overnight1 then wipe each one dry and reject all that are soft at the ends4 ,lay a layer of cucumbers in a new barrel or wine keg 7a small vinegar barrel is best71 then a layer of the following spices3 ,fennel1 dill1 bay leaves1 a few whole peppers2 then cover with grape and cherry leaves1 and begin again with a layer of cucumbers and fill in alternate layers until all are used4 ,then boil enough salt and water to just cover them1 test the strength of the water by laying an egg in it1 if it rises the water has enough salt in it1 if not1 add more salt4 ,pour this over the cucumbers when cold4 ,get a cooper to tighten up the barrel1 and roll it in the sun and allow it to stay there for two weeks1 turning over the barrel once each day4 ,,delicious ,,mustard ,,pickles 7,,senfgurken7 ,take about two dozen large1 yellow pickles1 pare them with a silver knife 7to prevent them from turning dark71 and cut lengthwise4 ,now take a silver spoon and remove all the seeds and soft inner pulp4 ,cut into strips about as long as your finger2 sprinkle salt over them1 and so on1 until they are all cut up1 then put in a wooden pail or large china bowl overnight4 ,at the same time take about two quarts of small pickling onions1 scald them with boiling water1 remove the skins1 also with a silver knife1 and salt the same as you did the pickles4 ,in the morning take a clean dish towel and dry each piece and lay them in a stone jar in the following manner3 ,first a layer of pickles then a layer of onions1 and then some horseradish1 sliced1 between the layers2 a few whole peppers1 a very few bay leaves1 and sprinkle mustard seed1 allspice and whole cloves between each layer4 ,remove the soft little heads of the cloves to prevent the pickles from turning dark2 cover all with the best white wine vinegar2 put a double cheese-cloth filled with mustard seed on top4 ,in two weeks pour off the vinegar carefully and boil1 and let it get perfectly cold before pouring over the pickles again4 ,you may pack them in small glass jars if you prefer4 ,,chow-,,chow ,take pickles1 cauliflower1 beans1 little onions and a few green and red peppers4 ,cut all up fine1 except the onions2 salt well overnight1 drain off next morning and put in a large jar4 ,now mix one gallon or more of best pickling vinegar with a pound of ground mustard 7wet the mustard with cold water before using74 ,put in a bag the following spices3 ,cloves1 whole peppers and mustard seed4 ,boil the vinegar and spices and then throw over pickles boiling4 ,add a tablespoon of curry powder1 and when cold tie up1 having previously put a cloth with mustard seed over all4 ,,cucumbers ,,in ,,oil ,one hundred medium-sized cucumbers1 sliced thin lengthwise1 add one pint salt1 let stand overnight1 drain thoroughly in morning1 add two pints of sliced onions1 then add dressing1 consisting of four tablespoons of black mustard seed1 four of white mustard seed1 two of celery seed1 one-half pint of best olive oil1 one-half pint of white vinegar4 ,put cucumbers and onions into this1 add one teaspoon of powdered alum1 dissolved in a little warm water1 add enough vinegar to cover it well1 let stand three weeks before using4 ,,sweet ,,pickles ,soak five hundred tiny cucumbers in salt water for twenty-four hours1 using one-half of a cup of salt to four quarts of water4 ,drain1 pour hot water over them and drain very dry4 ,take two ounces of cloves1 heads removed1 four sticks cinnamon2 tie these spices in a bag and heat with three pounds of brown sugar and one pint of cider vinegar slowly1 nearly to the boiling-point1 add the pickles and remove from the stove4 ,put in glass jars and cover with vinegar4 ,,mixed ,,pickles ,wash one quart of large cucumbers1 cut in cubes1 one quart of small cucumbers left whole1 one quart small silver-skinned onions1 one quart small green tomatoes chopped coarse1 two red peppers chopped fine1 one large cauliflower broken in small pieces2 pour over them a weak brine solution made of one quart of water and a cup of salt4 ,let stand twenty-four hours2 bring to a boil in same solution1 drain and make the dressing4 99,mixed ,pickle ,dressing499--,mix six tablespoons of mustard1 one tablespoon of turmeric1 one cup of flour1 two cups of sugar and two quarts of vinegar4 ,these ingredients must be thoroughly mixed and then cooked until thick4 ,stir in the pickles2 heat thoroughly2 empty into glass jars and stand away until needed4 ,,pickled ,,cauliflower ,separate flowerettes of four heads of cauliflower1 add one cup of salt1 and let stand overnight4 ,place in colander1 rinse with cold water and let drain4 ,tie one-quarter of a cup of mixed pickle spices in a thin bag and boil with two quarts of vinegar and two cups of sugar1 throw in the cauliflower1 boil a few minutes and pour to over flowing in wide-mouthed bottles or cans4 ,cork or cover and seal airtight4 ,,pickled ,,beans ,remove the strings and cut one pint of wax beans into one inch pieces2 wash and cook in boiling salt water 7one teaspoon of salt to one quart of water71 until tender1 but not soft4 ,drain beans and save the water in which they were cooked4 ,reserve enough of this bean liquor to fill cans1 add one-half cup of sugar and one cup of vinegar1 let just cook up add the drained beans1 cook all together and pour boiling hot into the cans4 ,seal at once4 ,use as a salad or sweet sour vegetable4 ,,pickled ,,onions ,pour hot salt water over the onions1 which should be small and perfectly white4 ,peel them with a silver spoon 7a knife would injure their color71 and let them lay in a salt brine for two days4 ,then drain the onions and boil enough vinegar to cover them4 ,throw the onions in the boiling vinegar and let them boil only a few minutes4 ,take from the fire and lay them in glass jars1 with alternate layers of whole white peppercorns and a few cloves 7removing the soft heads1 which would turn the onions black71 a stick of horseradish sliced1 and mustard seed and dill 7used sparingly74 ,when the jars are filled heat the vinegar and add a cup of sugar to a gallon of vinegar4 ,cover the jars to overflowing with the vinegar1 and seal while hot4 ,,green ,,tomato ,,pickle 7,,french ,,pickle7 ,wash thoroughly a peck of green tomatoes1 eight large white onions and six green-bell peppers4 ,remove the seeds from the peppers4 ,slice all the vegetables very thin4 ,put them in a stone jar2 sprinkle a pint of salt over them1 add a pint of cold water4 ,cover them with a napkin and let stand overnight4 ,in the morning put as much of the pickle as it will hold in a colander2 let cold water run over2 drain the vegetables a moment1 then turn them from the colander into a large preserving kettle4 ,repeat the process till all are in the kettle4 ,then add a quart of cider vinegar1 a half pint of tarragon vinegar1 a pound of granulated sugar1 a half pound of yellow mustard seeds1 four bay leaves1 an ounce of stick cinnamon 7broken in short lengths71 six whole cloves and stand the kettle over a slow fire and let the whole simmer for an hour with the cover of the kettle drawn back two inches4 ,stir the mixture frequently4 ,at the end of the hour put the pickle in a stone crock or in glass jars4 ,,pepper ,,mangoes ,take large green peppers2 extract the seeds and core with a penknife1 being careful not to break the peppers4 ,chop up one head of cabbage after boiling it in salt water4 ,when cold add one cup of mustard seed1 two tablespoons of grated horseradish1 one nutmeg grated1 one clove of garlic grated1 a pinch of ground ginger1 one dozen whole peppercorns1 half a tablespoon of prepared mustard1 one teaspoon of sugar and half a teaspoon of best salad oil4 ,lay the peppers in strong salt brine for three days2 then drain off the brine and lay them in fresh water for twenty-four hours4 ,fill the peppers with the above mixture1 sew or tie them up with strong thread1 pack them in a large stone jar and pour scalding vinegar over them4 ,repeat this process three times more1 at intervals of three days4 ,then tie up the jar and set it away in a cool1 dry place for three months4 ,,piccalilli ,take one-half peck of green tomatoes1 three red peppers1 chopped2 put in one cup of salt4 ,let stand overnight1 then strain off the water4 ,five chopped onions1 one pound of brown sugar1 one-quarter ounce of allspice1 and whole cloves put in a bag2 one bunch of celery1 one-half ounce of mustard seed4 ,cover with vinegar and boil three hours4 ,,prepared ,,mustard ,rub together one teaspoon of sugar1 saltspoon of fine salt and one tablespoon of best salad oil4 ,do this thoroughly4 ,mix two tablespoons of ground mustard with vinegar enough to thin it4 ,then add to the mixture of sugar1 and if too thick1 add a little boiling water4 ,,beet ,,and ,,horseradish ,,relish ,take three cups of cold1 boiled beets1 grate and add one-half cup of grated horseradish2 season with one-quarter teaspoon of pepper1 one teaspoon of salt and two tablespoons of sugar4 ,add all the vinegar the horseradish and beets will absorb1 and place in covered jar or glass and it is ready for use4 ,will keep a long time4 ,,cabbage1 ,,beet ,,and ,,horseradish ,,relish ,take two quarts of boiled beets chopped1 two quarts of cabbage chopped1 one cup of grated horseradish1 mix with two cups of sugar and two teaspoons of salt1 add cold vinegar to cover1 and place in gallon jar4 ,,pickled ,,beets ,take two pounds of cold1 boiled beets1 slice1 place in crock in layers1 sprinkle with one teaspoon of salt1 one-eighth teaspoon of pepper1 one teaspoon of brown sugar1 one teaspoon of caraway seed1 if you like1 and cover with one pint of vinegar4 ,cold1 hard-boiled eggs may be placed in the vinegar1 and sliced over the beets for decorations4 ,the eggs will be red4 ,,pickled ,,red ,,cabbage 7,,hungarian ,,style7 ,select a medium-size1 very hard head of red cabbage4 ,remove the outer leaves and cut the stalk off close to the head4 ,then cut the cabbage in quarters and take out the heart close to the leaves4 ,with a very sharp1 thin-bladed knife cut the cabbage in shreds as fine as possible4 ,after the cabbage is all finely cut let cold water run over it through a colander2 put the cabbage in a big kitchen bowl or a stone-crock in layers about two inches thick4 ,over each layer place two or three thin slices of red onions1 and sprinkle about four generous tablespoons of salt4 ,repeat this process till all the sliced cabbage is in the jar or bowl4 ,let the last layer be one of salt4 ,pour a pint of cold water over this4 ,cover it with a plate that fits closely and lay a weight of some sort on the plate and stand the bowl in a cool place overnight4 ,in the morning pour the cabbage1 brine and all1 in a large colander to drain2 let the cold water from the tap run over it for about five minutes2 then return the cabbage to the receptacle in which it was salted4 ,a stone-crock is really the best1 as the cabbage will keep in it all winter4 ,in a kettle or saucepan over the fire add a pint of good cider vinegar1 a gill of tarragon vinegar1 a half pint of cold water1 a half pound of granulated sugar1 four bay leaves1 a level tablespoon of allspice1 a teaspoon of peppercorns and three ounces of stick cinnamon broken in half-inch pieces4 ,let this all boil one minute and while boiling hot pour it over the cabbage in the jar2 place the plate which should be of porcelain1 over it2 then put the cover of the jar on and let this stand for twenty-four hours4 ,then pour off the vinegar1 heat it again till it just boils1 pour it over the cabbage1 cover it and put it in a cool place4 ,it will keep in perfect condition all winter1 and is one of the most delicious relishes known4 ,,sauerkraut ,line the bottom and sides of a clean barrel or keg with cabbage leaves4 ,cut into fine shreds one or two dozen large heads of white1 crisp cabbage4 ,do this on a large slaw-cutter4 ,now begin to pack3 ,first put in a layer of cabbage1 say about four inches deep1 and press down firmly and sprinkle with about four tablespoons of salt4 ,put one or two tart apples1 cut up fine1 between each layer1 or some ,malaga grapes 7which will impart a fine flavor to the kraut74 ,when four layers have been put in1 pound with a wooden beetle until the cabbage is quite compact and then add more cabbage1 and so on until all has been salted1 always pounding down each layer4 ,last1 cover with cabbage leaves1 then a clean cloth1 a well-fitting board1 and a heavy stone1 to act as weight on top of all4 ,it is now ready to set away in a cool cellar to ferment4 ,in two weeks examine1 remove the scum1 if any2 wash the cloth1 board and stone1 wash also the sides of the keg or jar1 and place all back again4 ,this must be done weekly4 ,,corn ,,relish ,boil nine ears of corn and cut from cob2 chop fine large head of cabbage and salt it2 chop six green peppers2 two tablespoons of white mustard-seed1 three pints of vinegar1 one cup of granulated sugar1 two tablespoons of turmeric1 two tablespoons of cornstarch1 and one tablespoon of dry mustard4 ,dissolve cornstarch and mustard in the vinegar2 put on to thicken4 ,strain salt-water from the cabbage4 ,mix all the ingredients and stir in pot of vinegar4 ,let all get very hot and seal in pint jars4 ,this is fine as a pickle with cold meats4 ,,mushroom ,,catsup ,wash and look over one pint of mushrooms carefully1 put them in an earthen jar with alternate layers of salt4 ,let stand for twenty-four hours in a comparatively warm place2 put through a fruit press and add one-fourth ounce of green ginger root cut in small pieces4 ,measure the mushroom liquor2 to one pint of liquor add one-half ounce of peppercorn and simmer for forty minutes2 then add one-fourth ounce of allspice and of cloves and one blade of mace and boil for fifteen minutes4 ,take from fire and cool4 ,strain through a cloth1 bottle and seal4 ,,tomato ,,catsup ,cut eight quarts of tomatoes in pieces and stew them until soft2 press through a sieve to remove the skins and seeds2 add one head of garlic or one-half onion1 one-half tablespoon of black pepper1 one-quarter teaspoon of red pepper1 one-half ounce whole cloves1 three-quarters of a cup of salt and one of cider vinegar2 mix thoroughly and boil about three hours or until reduced one-half4 ,bottle without straining1 then seal4 ,,tomato ,,sauce 7,,chili7 ,forty-five large tomatoes1 skin and cut into pieces1 twenty green peppers1 twenty red peppers1 six onions1 all cut fine1 two tablespoons of salt1 six small cups of vinegar1 two cups of sugar4 ,mix all together and boil two hours1 then add one tablespoon each of ginger1 cloves1 cinnamon and allspice1 and boil up once4 ,bottle and seal at once4 99,,passover ,,dishes99 ,,cakes1 ,,puddings1 ,,sauces1 ,,wines1 ,,etc4 ,how to set the table for the service of the ,seder on the eve of ,pesach or ,passover4 ,set the table as usual1 have everything fresh and clean2 a wineglass for each person1 and an extra one placed near the platter of the man who conducts the seder4 ,then get a large napkin2 fold it into four parts1 set it on a plate1 and in each fold put a perfect matzoth2 that is1 one that is not broken or unshapely2 in short1 one without a blemish4 ,then place the following articles on a platter3 ,one hard-boiled egg1 a lamb bone that has been roasted in ashes1 the top of a nice stick of horse-radish 7it must be fresh and green71 a bunch of nice curly parsley and some bitter herb 7the ,germans call it lattig71 and1 also1 a small vessel filled with salt water4 ,next to this platter place a small bowl filled with ,hebrew 9999 prepared as follows3 ,pare and chop up a few apples1 add sugar1 cinnamon1 pounded almonds1 some white wine and grated lemon peel1 and mix thoroughly4 ,place these dishes in front of the one that conducts the seder1 and to his left place two pillows1 nicely covered1 and a small table or chair1 on which has been placed a wash-bowl with a pitcher of water and clean towel4 ,in some families hard-boiled eggs are distributed after the seder4 ,,pesach ,,borsht ,about three weeks before ,pesach take twenty pounds of beet-root1 which must be thoroughly washed and scraped4 ,place the whole in a six-quart crock1 cover with water4 ,place the cover on the crock and over this cover put a clean cloth4 ,when ready for use the liquor is boiled with any relishes and spices that are liked and may be used either hot or cold4 ,boil as much as required for the meal1 for twenty minutes or longer if desired1 and thicken with beaten whole eggs that have been mixed with a little of the unboiled borsht1 add the hot soup and serve4 ,do not boil after adding the eggs4 ,to two quarts of borsht take three eggs4 ,,rosel1 ,,beet ,,vinegar ,place beets in a stone crock1 removing greens4 ,cover with cold water and put in a warm place and let stand for three or four weeks or until the mixture becomes sour4 ,this is used as a vinegar during ,pesach and to make beet soup1 ,russian style4 ,,raisin ,,wine1 ,no4 #a ,to two pounds of raisins 7cut in half if desired71 add three quarts of cold water4 ,either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated4 ,a few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished4 ,when cold strain through a fine cloth4 ,the strength of the wine depends largely upon the quality of the raisins4 ,,raisin ,,wine1 ,no4 #b ,take two pounds of raisins1 seeded and chopped1 one pound of white loaf sugar1 and one lemon4 ,put all into a stone jar1 pour six quarts of boiling water over all and stir every day for a week4 ,then strain and bottle4 ,ready for use in ten or twelve days4 ,,yom-,,tov ,,soup ,take two pounds of ribs of beef and one chicken4 ,place in a large cooking-vessel with plenty of water and add a split carrot and onion1 a head of celery1 a little parsley root1 pepper and salt to taste1 and a pinch of saffron4 ,let the whole simmer for two hours4 ,the meat is then removed and can be used as a separate dish4 ,,matzoth ,,meal ,,kleis1 ,no4 #a ,this is an accompaniment of the ,yom-tov soup described above4 ,to each tablespoon of matzoth meal take one egg4 ,beat the egg separately1 adding a very little ground ginger1 powdered cinnamon1 ground almond1 pepper and salt4 ,now stir in the matzoth meal and make into a paste with chicken fat or clarified dripping4 ,form this paste into small balls and boil them for twenty minutes in the ,yom-tov soup4 ,,palestine ,,soup ,three pounds of ,jerusalem artichokes1 two quarts of stock1 one onion1 one turnip1 one head of celery1 pepper and salt to taste4 ,peel and cut the vegetables into slices and boil them in stock until tender1 then rub through a hair sieve4 ,beat the yolks of three eggs1 add to the soup1 and stir over the fire till just to the boiling point4 ,the soup should be about the thickness of rich cream4 ,if not thick enough1 a little potato flour may be added4 ,,potato ,,flour ,,noodles ,take three eggs1 beat until a light yellow and add one-half cup of potato flour and one-half cup of water1 beat well4 ,heat a frying-pan1 grease well and pour in the batter2 fry in thin leaves or wafers4 ,cool1 cut thin as noodles4 ,just before serving soup1 strain1 then let it come to a boil and add noodles and let soup again come to a boil and serve4 ,,matzoth ,,meal ,,noodles ,add one-eighth teaspoon of salt to two eggs1 beat slightly1 stir in two tablespoons of matzoth meal4 ,heat a little fat in spider1 pour in egg mixture2 when cooked on one side turn on the other4 ,roll the pancake and cut into noodles one-eighth inch wide4 ,drop into boiling soup before serving4 ,,marrow ,,dumplings ,one tablespoon marrow creamed4 ,add a pinch of salt1 little nutmeg and the yolk of one egg-mixed in gradually2 some finely chopped parsley and then enough matzoth meal to hold2 wet the hands and roll the mixture into small balls4 ,add to the boiling soup1 and boil fifteen minutes4 ,,almond ,,balls ,one-eighth pound of almonds chopped fine4 ,yolk of one egg1 well beaten4 ,add almonds to egg1 pinch of salt1 little grated rind of lemon4 ,beat white of egg stiff1 then mix all together4 ,drop a little from end of teaspoon into boiling fat4 ,put in soup just before serving4 ,,matzoth ,,meal ,,kleis1 ,no4 #b ,beat one tablespoon of chicken schmalz till quite white2 pour one cup of boiling water over one egg4 ,add it to the dripping2 stir these together1 then add the flour1 seasoning1 a little chopped parsley1 ginger1 pepper and salt1 and enough matzoth meal to form into small balls the size of a marble4 ,drop these into the boiling soup and cook about fifteen minutes4 ,test one in boiling water and if it boils apart add more meal4 ,,matzoth ,,kleis1 ,no4 #a ,soak four matzoth in cold water and press them after being thoroughly saturated4 ,add a little pepper1 salt1 sugar1 parsley1 and a half onion chopped fine1 first browning the onion4 ,beat four eggs and add all together4 ,then pat in enough matzoth meal so that it may be rolled into balls4 ,the less meal used the lighter will be the balls4 ,they should boil for twenty minutes before serving4 ,serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat4 ,all matzoth meal and matzoth kleis are lighter if made a few hours before required and put in the ice-chest until ready to boil4 ,when used as a vegetable make the balls considerably larger than for soup4 ,,matzoth ,,kleis1 ,no4 #b ,take six matzoth1 three eggs1 two cooking-spoons of chicken fat1 parsley1 onion1 salt1 pepper and ginger4 ,soak the matzoth in boiling water a minute1 then drain every drop of water out of them4 ,press through sieve4 ,fry about three onions in the two tablespoons of chicken fat1 and when a light brown1 put the matzoth in the spider with the fat and onions to dry them4 ,add one teaspoon of salt1 dash of pepper and ginger and one tablespoon of chopped parsley4 ,add the three yolks of eggs and beat all this together a few minutes2 last1 add the well-beaten whites4 ,form into balls by rolling into a little matzoth meal4 ,drop in boiling salt water and boil fifteen minutes2 drain and pour over them hot fat with an onion1 cut fine and browned4 ,,filled ,,matzoth ,,kleis ,prepare a matzoth dough as for the soup kleis4 ,make round flat cakes of it with your hands1 and fill with cooked prunes 7having previously removed the kernels74 ,put one of the flat cakes over one that is filled1 press the edges firmly together and roll until perfectly round4 ,boil them in salt water--the water must boil hard before you put them in4 ,heat some goose fat1 cut up an onion in it and brown2 pour this over the kleis and serve hot4 ,the kleis may be filled with a cheese mixture4 ,use butter in that case4 ,,english ,,lemon ,,stewed ,,fish ,have washed and scraped clean the nape or head and shoulders of halibut1 a shad1 or any good firm fish2 cut it up small and lay it in a stew-pan with one pint of water and three or four good sized onions1 fried in oil a light brown2 put them on top of the fish with a pinch of cayenne pepper1 and a teaspoon of ground ginger1 with two teaspoons of salt2 let it all stew gently until it is done2 if there should be too much gravy on it before adding the sauce1 take some off4 ,prepare two eggs and six good sized lemons1 squeezed and strained2 then take some of the gravy from the fish while it is boiling1 add it to the lemon1 with the two eggs well beaten1 and a tablespoon of potato flour2 mix smoothly with some chopped parsley2 when all is well mixed1 add it to the fish1 shake it gently for five minutes while it is boiling1 taking care not to let it burn2 when it is sufficiently cooked let it stand for an hour and serve it4 ,garnish with slices of lemon and parsley4 ,to be eaten cold4 ,,sole ,,with ,,wine 7,,french ,,recipe7 ,take a sole or fillets of any delicate fish4 ,lay on a fireproof dish1 sprinkle with white pepper1 salt and a little shalot1 cover with claret or white wine1 and let it cook in the oven till done4 ,draw off the liquor in a saucepan and let it boil up4 ,have ready the yolks of three eggs1 well stirred 7not beaten71 the juice of a lemon1 and two ounces of butter4 ,put all together in a bowl4 ,little by little add the hot sauce1 stirring all the time4 ,pour it over the fish1 and sprinkle with chopped parsley4 ,serve very hot4 ,a few mushrooms are a palatable addition to this dish4 ,,red ,,mullet ,,in ,,cases ,to four mullets allow one dozen button mushrooms1 one tablespoon of finely chopped parsley1 two shalots1 the juice of a lemon1 salt and pepper4 ,oil some pieces of foolscap paper1 lay the fish on them and sprinkle over them the mushroom1 parsley1 shalot1 lemon juice1 pepper and salt4 ,fold them in the cases and cook on a well-greased baking-sheet in a moderate oven for about twenty or thirty minutes4 ,send to the table in cases very hot4 ,,chrimsel1 ,no4 #a ,sift one cup of matzoth meal in a bowl1 stir into it one cup of boiling soup stock or wine4 ,when mixed add one tablespoon of chopped almonds1 one teaspoon of sugar1 a pinch of salt and the yolks of four eggs well beaten2 then add the stiffly-beaten whites of the four eggs and fry by tablespoonsfuls in boiling hot butter or goose grease4 ,sprinkle with powdered sugar and serve with wine sauce4 ,,chrimsel1 ,no4 #b ,soak about three matzoth4 ,in the meantime seed a handful of raisins and pound as many almonds as you have raisins4 ,now press every drop of water out of the matzoth1 put them in a bowl and stir them to a cream2 add a pinch of salt1 the peel of a lemon1 yolks of four eggs and a cup of sugar1 the raisins and almonds1 and also a little cinnamon4 ,heat some oil in a spider2 the more fat the lighter the chrimsel will be4 ,last add the stiffly-beaten whites to the dough4 ,then fry a light brown on both sides2 use about a tablespoonful of batter for each chrimsel2 serve with stewed prunes4 ,lay the chrimsel on a large platter and pour the prunes over all4 ,eat hot4 ,,kentucky ,,chrimsel ,two and one-half cups of meal1 four eggs1 two cups of sugar1 one kitchen-spoon of goose fat1 one of beef fat1 four apples1 and spices according to taste4 ,one glass of wine also1 if convenient4 ,put the meal in a bowl with salt1 pepper1 ground1 clove1 allspice1 and cinnamon mixed into it2 peel and grate the apples1 melt the fat and mix1 put in eggs and then stir in the sugar which has been boiled with water to a thin syrup and cooled off4 ,hollow out two pieces1 put cranberries or any fruit between them2 form into balls the size of a medium apple1 and bake them on a well-greased pie-plate for about one hour4 ,,matzoth ,,with ,,scrambled ,,eggs 7,,ueberschlagene ,,matzoth7 ,break six matzoth in small pieces in a colander4 ,pour boiling water through them1 drain quickly4 ,they should be moist but not soggy4 ,beat three whole eggs well1 fold the matzoth in lightly4 ,heat four tablespoons of goose fat or oil in a spider1 add the egg mixture2 scrape and scramble carefully with spoon from the bottom of the pan and while scrambling add four tablespoons of sugar and cook gently until eggs are set4 ,serve at once4 ,the sugar may be omitted if so desired4 ,,scrambled ,,matzoth ,soak six matzoth in water until soft4 ,squeeze out the water and mix with four beaten eggs4 ,add one-half teaspoon of salt and fry4 ,,matzoth ,,dipped ,,in ,,eggs1 ,no4 #a ,beat up as many eggs as are required2 into these dip matzoth that have been soaked in milk4 ,fry quickly to a light brown on both sides1 lay on a large platter1 sprinkle with a mixture of sugar1 cinnamon and grated peel of a lemon4 ,the more eggs used the richer this will be4 ,fry in butter4 ,,matzoth ,,dipped ,,in ,,eggs1 ,no4 #b ,beat six eggs very light1 add one-half tablespoon of salt4 ,heat two tablespoons of goose fat or olive oil in a spider4 ,break four matzoth into large1 equal pieces4 ,dip each piece in the egg mixture and fry a light brown on both sides4 ,serve hot1 sprinkled with sugar1 cinnamon and a little grated lemon rind4 ,,zwiebel ,,matzoth ,as an appetizer nothing is better than a cake of unleavened bread rubbed with a raw onion1 sprinkled lightly with salt and placed in the oven for a few minutes to dry4 ,buttered and eaten hot1 it adds a relish to breakfast or tea4 ,,matzoth ,,eirkuchen ,pour one-half cup of water on one-quarter cup of matzoth meal1 add one teaspoon of salt and beat the yolks of four eggs very light1 add to the meal mixture1 let stand five minutes4 ,beat whites of eggs very stiffly1 fold lightly into the yolk mixture4 ,drop mixture by spoonfuls in small cakes on hot greased spider4 ,turn when brown and brown on other side4 ,serve with sugar1 jelly or preserves4 ,,matzoth ,,meal ,,macaroons ,beat egg yolk separately4 ,add one teaspoon of matzoth meal and pinch of salt4 ,whip white to a snow1 fold in the whites1 and fry by tablespoonfuls in butter or fat and serve with prunes4 ,,pie ,,crust ,soak one and a half matzoth and press dry2 heat one tablespoon of fat and add the soaked matzoth4 ,when dry add one-half cup of matzoth meal1 two eggs1 two tablespoons of sugar and one-eighth teaspoon of salt4 ,mix well and press into pie-plate with hands1 as it is impossible to roll the dough4 ,have dough one-quarter inch thick4 ,,mamouras 7,,turkish7 ,dip in boiling salted water for one minute1 one matzoth for each person to be served4 ,put the soaked matzoth in a dish1 pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve2 cut in slices and serve4 ,use ,hashkeval--,greek ,cheese4 ,,german ,,puffs ,into one-half pint of water put one-quarter pound of melted fat2 when boiling add one-quarter pound of meal1 finely sifted2 it will form a thick paste4 ,beat up four eggs1 remove the mixture from the fire and stir in the eggs4 ,grease some cups and put a spoonful in each2 bake in a quick oven4 ,when done sprinkle with cinnamon and cover with clarified sugar4 ,,stewed ,,sweetbreads ,soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them1 then drain4 ,put them in a stew-pan1 with boiling water to cover them1 and then boil gently for seven or eight minutes4 ,they are then ready for dressing4 ,lay the sweetbreads in a stew-pan1 pour two cups of veal stock over them1 add salt and cayenne pepper to taste1 and simmer gently for one hour4 ,lift them out on to a very hot dish1 add juice of one-half lemon and one teaspoon of potato flour to the gravy1 stir smoothly1 and boil up1 pour over the sweetbreads and serve at once4 ,,beefsteak ,,pie ,cut up two pounds of chuck steak2 put it on to stew with salt1 pepper and a little nutmeg and the juice of a lemon4 ,cook a few forcemeat balls1 made very small1 and a few potatoes cut in small pieces4 ,make ready a crust as follows3 ,boil four or five large floury potatoes2 when done1 strain and mash with salt and pepper1 a little chopped parsley and a little melted fat2 mix it with two well-beaten eggs2 then put a layer of it around the bottom and sides of a deep pie-dish2 lay in the stew1 cover with the balance of the potato2 brush it over with the yolk of an egg and bake in a quick oven till brown4 ,,potato ,,plum ,,knoedel 7,,hungarian7 ,peel and cook seven or eight large potatoes1 place in a bowl1 add salt1 four whole eggs1 one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal4 ,knead in bowl to smooth consistency4 ,take a handful at a time1 pat smooth and flat1 in the centre put a tablespoon of prune jam1 form into a dumpling1 place dumplings in boiling salt water1 kettle half covered and allow to cook twelve to fifteen minutes4 ,take out with strainer and serve hot4 ,have ready a cup of hot melted chicken fat and sugar and cinnamon4 ,serve over knoedel to taste4 ,,birmoilis 7,,turkish7 ,take some mashed potatoes1 grated cheese1 well-beaten eggs2 make a good paste1 take tablespoonfuls of this mixture and drop in boiling oil2 fry until brown4 ,serve with a syrup made of sugar and water4 ,,potato ,,marbles ,mix one-half pound of plain mashed potatoes smoothly with a generous teaspoon of finely chopped parsley1 pepper and salt to taste2 beat one egg1 add it to the potato1 mix well and make it into little balls the size of a cherry4 ,lay a tiny sprig of parsley on each1 arrange the balls on a greased tin and bake till a light brown4 ,,mina 7,,turkish7 ,place some matzoth in cold water to soak4 ,take the matzoth out and dry them on a towel2 grease a pan with olive oil and put in matzoth enough to cover bottom of pan4 ,take chopped meat1 bind with an egg1 season with salt1 pepper1 and chopped parsley4 ,cover this with the matzoth1 add some olive oil1 cover with mashed potatoes and one or two well-beaten eggs and bake until brown4 ,if so desired the meat may be omitted4 ,grated cheese may be used1 covered with mashed potatoes and eggs4 ,,prune ,,blintzes ,take three cups of potato flour mixed with three eggs1 add a little water and mix well4 ,heat a small frying-pan1 grease with a little fat and pour into it enough batter to make thin pancakes4 ,chop prunes1 add a little sugar and fill each cake with this mixture1 fold into three-cornered pieces and fry4 ,when done put in a pan1 sprinkle with sugar and bake in oven4 ,do not let burn4 ,,meat ,,blintzes ,the same pancakes can be used with meat taken from soup2 fry two small onions with a little fat and chop with the meat4 ,add two eggs1 salt and pepper to taste4 ,,matzoth ,,spice ,,cake ,to every egg add one-half tablespoon of matzoth meal and one tablespoon of sugar4 ,sift meal five times1 mix with sugar1 one-half tablespoon of ground ginger1 one-half tablespoon of cinnamon1 one-fourth tablespoon of cloves2 mix with the well-beaten yolks and cut and fold in gently the stiffly-beaten whites4 ,,matzoth ,,meal ,,cake ,to the yolks of eight eggs add one and a half cups of pulverized sugar2 stir until the consistency of batter1 add the grated rind of a lemon1 two teaspoons of ground cinnamon and two squares of chocolate grated1 one teaspoon of allspice2 add the juice of an orange1 and one-half wine-glass of wine1 and three-quarters of a cup of matzoth meal finely sifted1 and one-quarter pound almonds finely pounded4 ,last1 fold in the stiffly-beaten whites of the eggs4 ,bake in a moderate oven for three-quarters of an hour2 try with a straw4 ,,matzoth ,,charlotte1 ,no4 #a ,soak one matzoth2 beat and add to the beaten yolks of two eggs1 add one-fourth teaspoon of salt1 one-fourth cup of chopped almonds1 one-fourth cup of raisins1 one-fourth cup of currants1 and mix thoroughly4 ,fold in the stiffly-beaten whites of two eggs and bake in a greased baking-dish4 ,,matzoth ,,charlotte1 ,no4 #b ,four eggs 7yolks71 one cup of sugar1 pinch of salt1 three matzoth 7soaked in water and squeezed out71 one grated apple1 one lemon rind and juice1 one-fourth cup of almonds1 and one-fourth cup of raisins4 ,put the stiffly-beaten whites of eggs in last2 before putting into oven4 ,bake in an even oven about one-half to three-quarters of an hour4 ,to be eaten warm4 ,,matzoth ,,kugel ,soak three matzoth1 heat two tablespoons of fat in a spider1 press all the water out of the matzoth with your hands and dry them in the spider of heated fat2 add about one-quarter pound of matzoth meal2 stir the matzoth and matzoth meal well with a large spoon2 add by degrees the yolks of five eggs and two ounces of pounded almonds1 and the grated peel of one-half lemon4 ,add also one large sour apple1 grated1 a pinch of salt1 and last the stiffly-beaten whites of the eggs4 ,line a kugeltopf well with fat1 and pour about a quarter pound of hot fat over the kugel4 ,bake immediately2 serve with wine sauce4 ,,matzoth ,,shalet ,four soaked matzoth2 nine eggs1 one cup of sugar1 two grated apples1 one and one-half cups of seeded raisins1 one tablespoon of cinnamon1 grated rind of an orange or a lemon and a few pounded almonds4 ,beat the sugar1 eggs1 and cinnamon until light2 then add all the ingredients1 except the matzoth1 mixing well4 ,now drain the matzoth1 gradually adding them to the mixture1 beating until very light4 ,melt half a pound of rendered fat into the dish for baking1 and then pour in the mixture4 ,bake in a moderately hot oven for one and one-fourth hours4 ,serve hot with wine1 fruit1 or prune sauce4 ,,potato ,,pudding ,stir the yolks of eight eggs with a cup of sugar1 add four tablespoons of blanched and pounded almonds1 and grate in the peel of a lemon4 ,add also its juice4 ,have ready half a pound of grated potatoes which have been cooked the day previous4 ,last add the stiffly-beaten whites4 ,add one teaspoon of salt4 ,grease your pudding form well1 pour in the mixture and bake4 ,set in a pan of boiling water in the oven4 ,the water in the pan must not reach higher than half way up the pudding form4 ,time required1 half an hour4 ,when done turn out on a platter4 ,serve with a wine or chocolate sauce4 ,you may bake this pudding in an iron pudding form without setting it in the boiling water4 ,,matzoth ,,plum ,,pudding ,one-half pound of chopped suet1 one-half pound of moist sugar1 one-half pound of raisins 7stoned and chopped71 one-half pound of currants1 one-half pound of mixed peel1 two matzoth soaked in cold water and then well drained and beaten1 one-quarter pound of sifted meal1 the rind of half a lemon1 one teaspoon of ground cinnamon1 eight eggs and a wineglass of rum4 ,beat all these ingredients thoroughly together1 and boil for eight hours in a pudding mold or basin4 ,serve with rum sauce4 ,,batter ,,pudding ,one teacup of matzoth-meal1 one pint of milk1 two eggs1 three ounces of brown sugar1 two ounces of butter and the rind of a lemon4 ,mix the meal into a batter with the milk and eggs1 add the sugar1 butter 7melted71 grated rind of a lemon and a tablespoon of rum1 if desired4 ,pour the mixture in a greased basin or mold1 and boil for one hour or bake for one-half hour4 ,,beolas ,take six eggs4 ,beat them until very light4 ,add a little fine meal1 just enough to give it consistency2 ,drop this from the point of a spoon into boiling olive oil or fat4 ,when light brown1 take out1 and drain4 ,serve cold with a syrup made of water1 cinnamon and sugar4 ,,cocoanut ,,pudding ,one grated cocoanut1 six eggs1 grated rind and juice of two lemons1 one cup of granulated sugar and the milk of the cocoanut2 beat the yolks of the eggs with the sugar and the grated rind of lemon until light and creamy2 add gradually the cocoanut and the beaten whites of the eggs1 and lastly put in the milk of the cocoanut1 to which has been added the juice of the lemons4 ,bake in a moderate oven for half an hour and serve quite cold4 ,,carrot ,,pudding ,beat one and a half cups of powdered sugar and the yolks of eight eggs2 take one and a half cups peeled and grated raw carrots and stir all together4 ,add one cup of grated almonds1 the rind of half a lemon chopped finely1 one tablespoon of wine1 and last the beaten whites of the eggs4 ,bake in a well-buttered and flour-sprinkled form at least one hour in a slow oven4 ,,almond ,,pudding1 ,no4 #a ,take the whites of seven eggs with the yolks of ten1 one-half pound of pulverized sweet almonds with one-half ounce of pounded bitter almonds1 one-half pound of powdered sugar and one tablespoon of orange-flower water4 ,beat the eggs well with the orange water1 then add the sugar and almonds gradually2 beat all for one hour or until it bubbles2 then grease deep pie-dishes with olive oil and pour in the mixture4 ,they must be baked in a rather moderate oven4 ,when the mixture is set and browned place over them a paper greased with olive oil to prevent them getting dark4 ,serve cold4 ,powdered sugar should be sprinkled freely over the pudding before serving4 ,if you wish to have them very rich boil one-half pound of sugar with one-half pint of water until it thickens2 cool and pour over the pudding when you take it from the oven4 ,,almond ,,pudding1 ,no4 #b ,take one pound blanched almonds pounded1 eight eggs1 cinnamon1 and lemon rind4 ,beat the eggs for twenty minutes1 then add one and one-half cups of sugar gently1 and then the almonds2 mix all together thoroughly4 ,bake in shallow pans and serve cold4 ,,almond ,,hills ,roast one-quarter pound of sweet almonds1 cut into strips lengthwise in a spider of heated sugar1 not too brown4 ,beat one-half pound of sifted powdered sugar and the whites of five eggs to a very stiff froth4 ,mix all thoroughly and place teaspoonfuls of this mixture on waxed paper1 and bake a light brown1 in slow oven4 ,,apple ,,sponge ,,pudding ,pare eight apples and cut off the tops carefully1 so as to be able to use them as covers to the apples4 ,now scrape out the inside with a knife1 being careful not to break the apple4 ,mix the scrapings with sugar1 raisins1 cinnamon1 pounded almonds and a little white wine4 ,fill this mixture into the hollow of the apple and clap on a cover for each apple2 then grease a pudding dish1 lay in the apples and stew them for a few minutes1 but not long enough to break them4 ,make a sponge cake batter of eight eggs and two scant cups of sugar and a pinch of salt and add the grated peel of a lemon and beat until thick1 at least half an hour4 ,fold in a cup of matzoth flour1 sifted very fine4 ,pour this batter over the apples and bake in a moderate oven4 ,serve with wine sauce4 ,half this quantity is sufficient for a small family4 ,,grated ,,apple ,,pudding ,take six good-sized apples1 six yolks of eggs1 one-half cup of sugar 7or to taste71 one-half pound of grated almonds1 or one-half cup of matzoth-meal1 one-half teaspoon of salt1 one-half teaspoon of cinnamon4 ,pare the apples and leave them whole4 ,then grate all the apple from the pulp4 ,to this add the above1 also about three tablespoons of chicken or goose grease4 ,when all is well mixed1 add the whites well beaten to a stiff froth4 ,mix very light4 ,bake in well-greased baking dish4 ,,apple ,,pudding ,soak three matzoth and squeeze the water out well2 put them in a bowl with three good-sized apples cut in small thick pieces2 add one-quarter pound of currants1 one-quarter pound of raisins1 a little cinnamon1 some rind of lemon cut thin1 one-quarter pound of brown sugar and two ounces of melted fat2 mix all well together with six beaten eggs2 pour in a greased dish and bake in a moderate oven4 ,this pudding can be boiled if preferred4 ,serve with rum sauce4 ,,foam ,,torte ,four egg2 whites1 well beaten2 add one tablespoon of vinegar drop by drop1 one cup of sugar1 one tablespoon of vanilla2 beat for twenty minutes4 ,line spring form with this batter on all sides4 ,reserve a little of the mixture and drop by drops on top of torte4 ,let bake forty-five minutes in moderate oven2 when baked remove4 ,serve with sliced bananas1 peaches and cream or strawberries4 ,,sponge ,,cake1 ,no4 #a ,take eight eggs1 one pound of granulated sugar1 grated rind of a lemon1 and six ounces of fine matzoth-meal4 ,beat the eggs1 sugar and lemon rind together until very light1 to about the thickness of a custard1 then add the meal1 stirring it in without much beating4 ,bake in a moderately quick oven one-half hour4 ,,sponge ,,cake1 ,no4 #b ,take eight eggs1 one and one-half cups of granulated sugar1 one cup of mixed matzoth-meal and potato flour and flavoring to taste4 ,beat the yolks of the eggs and the sugar together until very light4 ,then add the flavoring1 matzoth-meal and potato flour and last of all the whites of the eggs beaten to a stiff froth4 ,stir lightly and bake in a moderately quick oven4 ,,potato ,,flour ,,sponge ,,cake ,separate the whites and yolks of nine eggs4 ,beat the whites of seven eggs very stiff4 ,to the well-beaten yolks of nine eggs and the whites of two1 add one and three-quarter cups of sugar and juice and rind of one lemon4 ,beat thoroughly1 add one scant cup of potato flour1 and beat again4 ,now fold in the beaten whites very carefully1 and bake slowly in a moderate oven4 ,bake forty to fifty minutes4 ,nice for invalids4 ,,strawberry ,,shortcake ,,with ,,matzoth-,,meal ,beat until very light the yolks of four eggs and three-quarters of a cup sugar2 add rind of one-half lemon1 a pinch of salt1 one-half cup of sifted matzoth meal1 and last the stiffly-beaten whites of the eggs4 ,bake in two shallow square pans in a moderate oven4 ,when cold lay a cake on a platter1 spread thickly with strawberries that have been well sugared4 ,put the other cake on top4 ,spread over the top and sides with cream that has been sweetened1 flavored and whipped very stiff4 ,,hasty ,,pudding ,take any kind of old cake1 cut up in slices1 dip in wine or sprinkle some wine over all4 ,make a custard with one pint of milk and four eggs4 ,put one tablespoon of potato flour with the yolks1 sweeten to taste1 boil the custard1 flavor and pour over cake in pudding dish4 ,beat whites to a stiff froth1 add sugar and spread over all4 ,put in oven to brown slightly4 ,eat cold4 ,,potato ,,flour ,,pudding ,take one-quarter pound of goose-oil1 stir it to a cream1 and stir in gradually the yolks of ten eggs and three-quarters of a pound of sifted sugar1 the grated peel of a lemon1 also its juice and one-half teaspoon of salt4 ,add last one-half pound of potato flour and the stiffly-beaten whites of the eggs4 ,have the pudding form well greased before putting in the mixture4 ,bake in a moderate oven4 ,serve with raspberry sauce1 made of jelly4 ,take a glass of red raspberries1 press them through a hair sieve1 add a wineglass of red wine1 add sugar to taste1 and let it boil hard for about five minutes4 ,,pesach ,,cake ,,with ,,walnuts ,cream together the yolks of nine eggs1 and one-half pound of powdered sugar1 weigh one pound of walnuts before shelling2 when shelled1 grind2 to the creamed yolks and sugar add two tablespoons of well sifted matzoth flour1 a pinch of salt1 and one teaspoon of vanilla1 then mix in the ground walnuts4 ,fold in gently the nine beaten whites4 ,bake three-quarters of an hour4 ,,date ,,cake ,eight eggs1 one and one-quarter cups of pulverized sugar1 two tablespoons of ground cinnamon and cloves mixed1 one cup of matzoth-meal2 one-half pound seeded dates1 cut fine1 and the juice of half a lemon4 ,beat the yolks of the eggs and sugar together until very light1 add the matzoth meal1 spices1 dates and lemon1 and finally put in the whites of the eggs1 beaten to a stiff froth4 ,bake in a moderate oven three-quarters of an hour4 ,,chocolate ,,cake ,beat the yolks of four eggs with one-half cup of sifted sugar1 add one-quarter pound of grated sweet almonds1 one-quarter pound of finely-grated vanilla chocolate1 and one-quarter pound of raisins1 one-half cup of matzoth meal sifted fine1 juice of an orange1 one-quarter cup of wine1 and lastly the stiffly-beaten whites4 ,bake one hour in a slow oven1 in a form lined with greased paper4 ,,cookies ,sift together one-half cup of matzoth meal and one-fourth cup of potato flour4 ,add one-half cup of sugar1 one-fourth cup of chopped almonds and two eggs4 ,rollout in potato flour mixed with sugar4 ,cut and bake on greased tins in a hot oven4 ,,almond ,,cake ,one pound of almonds1 pounded2 one pound of sugar1 one or two eggs and enough cinnamon to give a strong flavor4 ,bake in a shallow pan and cut into small sections4 ,,almond ,,macaroons ,one pound of almonds ground fine1 one and one-half pounds of powdered sugar1 the whites of five eggs and the grated rind of two lemons4 ,beat the whites of eggs to a snow1 add the sugar and the grated lemon rind and almonds2 mix it well together4 ,grease a very thin paper with olive oil1 sprinkle some powdered sugar over it1 place on a tin4 ,form the cakes and place them a little distance from each other and bake in a very moderate oven4 ,when done let them cool before you touch them4 ,,cinnamon ,,sticks ,grate one-half pound of almonds1 beat the whites of four eggs to a stiff froth1 add gradually one pound of pulverized sugar and a tablespoon of cinnamon4 ,roll out this dough into half finger lengths and about as thick as your little finger4 ,bake1 and when done ice each one with boiled frosting4 ,,imberlach ,take two cups of matzoth flour1 one-quarter pound of powdered ginger1 mix together with three eggs4 ,set this dough aside until it dries4 ,take one-half pound of honey and three-quarters pound of sugar and boil until it gets a reddish color4 ,beat in the ginger and matzoth dough1 mix it with honey1 set back on stove1 stirring constantly2 when the mixture is thick and a reddish color1 place on the board so as to cool2 roll and cut in two-inch lengths4 ,,kremslekh ,to each tablespoon of matzoth-meal take one egg1 a pinch of salt1 half a teaspoon of sugar1 a teaspoon of ground almonds1 a few stoned and chopped raisins1 a pinch of ground cinnamon1 a spoon of oil1 or its equivalent of beef dripping1 and just enough water to make the whole into a stiff paste4 ,mix the ingredients very thoroughly4 ,now take a large enamelled saucepan and about half fill it with oil or fat4 ,bring this to boiling point but do not let it burn4 ,shape the paste into small pieces and drop them into boiling fat1 turning them continually until well browned and then take out and drain carefully on a strainer4 ,may be eaten hot or cold4 ,,egg ,,marmalade ,make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire1 adding one ounce of pounded almonds while the syrup is clarifying4 ,take the saucepan off the fire and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs4 ,it will need rather prolonged stirring to blend the eggs with the syrup4 ,now flavor with vanilla or wine and cook over a slow fire1 stirring constantly and taking great care that the mixture does not burn4 ,,radish ,,preserves 7,,russian ,,style7 ,take black radishes1 clean and cut them in strips4 ,weigh1 and to three pounds of radishes take one pound of honey and one and one-half pounds of sugar4 ,set the radishes on to boil with water1 pour off this water1 add fresh water and let cook awhile2 pour off the second water1 add the honey to radishes and let cook well4 ,then add the sugar and let cook again4 ,when the radishes begin to get brown add one-quarter pound of white ginger1 and some walnuts broken into quarters4 ,stir4 ,when brown1 remove from stove4 ,must come out of the pan dry2 no syrup must remain4 ,,beet ,,preserves 7,,russian7 ,cut beets in strips like noodles1 wash1 cook in water one-half hour4 ,to three pounds of beets take one pound of honey and one pound of sugar4 ,when the beets have cooked on slow fire until white1 strain off and add the honey4 ,let cook well and add sugar2 cook1 add white ginger to taste1 stirring continually1 add one-quarter pound of almonds1 cut in slices2 one-quarter of an hour before being done1 mix1 and when the beets brown put in jars4 ,,prunes ,wash the prunes well1 first in warm water1 then in cold4 ,cut up half a lemon1 some stick cinnamon and sugar to taste4 ,cook them in the oven1 covered tight1 allowing a liberal quantity of water2 stew slowly for two hours2 thicken with a teaspoon of potato flour1 and wet the potato flour with the juice of an orange before adding4 ,if the prunes are for chrimsel1 leave out the thickening4 ,,lemon ,,preserves ,take seven lemons1 slice thin and remove seeds4 ,draw string through slices1 fasten ends1 lay them in a pan with water2 boil a short time1 remove the lemon1 pour off water2 cook two pounds of sugar with two cups of water4 ,when the sugar is syrupy add one-half pound of large raisins1 put in the lemon and let cook until the syrup is thick4 ,,candied ,,lemon ,,and ,,orange ,,peel ,lemon and orange peel if saved can be put to excellent use4 ,take out the greater portion of the white inside2 throw the rinds into boiling water and simmer gently for twenty minutes4 ,drain1 weigh1 and take a pound of sugar to every pound of peel4 ,put a layer of sugar and a layer of fruit into the preserving kettle2 stand it over a slow fire until the sugar melts4 ,when melted1 cook slowly until the rinds are transparent4 ,lift them out2 drain them and when nearly dry roll in granulated sugar4 ,,wine ,,sauce ,one cup of white wine1 half a cup of water1 grated peel of lemon1 teaspoon of potato flour wet with cold water1 add the yolks of two eggs1 stirring constantly2 when thick1 add the beaten whites and serve4 ,,rum ,,sauce ,beat yolks of two eggs with a tablespoon of sugar1 and a small cup of cold water1 a wineglass of rum and the juice of a lemon1 and bring to boiling point1 stirring all the time4 ,the two whites of eggs may be whipped very firm and spread over the pudding just before serving4 ,,sugar ,,syrup ,two cups of brown sugar1 one cup of boiling water1 and cinnamon to taste4 ,stir the ingredients together in a saucepan until the sugar is dissolved and then let the mixture simmer slowly until it thickens4 ,,mock ,,whipped ,,cream ,,filling ,use between and on top of layer cakes1 or as a filling for torten4 ,peel and grate one large sour apple1 three-quarters cup of white sugar1 white of one egg2 beat all together a long time1 flavor with vanilla or grated rind of one-half lemon4 ,mix the apple with the sugar as soon as possible or it will turn dark4 ,,lemon ,,cream ,,filling ,put on to boil the yolks of five eggs1 one-half cup of granulated sugar1 the juice of three lemons and grated rind of one1 and about a brandy glass of water4 ,stir constantly so as to prevent curdling4 ,when it has thickened and comes to a boil take it from the range and add the beaten whites of eggs4 ,,filling ,,for ,,chrimsel ,this is made of unblanched1 pounded almonds1 grated apples1 chopped raisins1 brown sugar1 plenty of cinnamon and the grated rind of a lemon4 ,mix the ingredients together and fill the hollowed out center of the chrimsel with them4 ,then place one chrimsel upon another1 being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers1 keeping the rounded shape uninjured4 ,fry them in boiling fat1 turning them from one side to the other until a dark brown4 ,serve hot with sugar syrup4 ,,strawberry ,,dessert ,line a dish with macaroons1 wet them with wine1 put over this a box or quart of strawberries1 and sugar them well4 ,beat the yolks of four eggs with one small cup of sugar1 grated rind of lemon and half its juice4 ,beat the whites to a stiff froth1 and half the yolks2 pour over all in your pudding dish4 ,when baked spread the other half of the whites on top1 having previously sweetened the remaining whites with sugar4 ,bake a light brown4 ,eat cold with whipped or plain cream4 99,,index99 ,,appetizers ,ambrosia ,anchovy ,canaps ,anchovy ,canaps with ,tomatoes ,black ,olives ,brain 7,appetizer7 ,canaps--,how to ,make ,caviar ,canaps ,celery ,relish ,cheese ,balls ,chicken ,liver ,paste1 ,no4 #a ,chicken ,liver ,paste1 ,no4 #b ,chopped ,herring ,chopped ,onion and ,chicken ,fat ,delicious ,appetizer1 ,a ,deviled ,eggs with ,hot ,sauce ,egg ,appetizer ,filled ,lemons ,grapefruit ,cocktail ,imitation ,pate de ,foi ,gras ,musk ,melons ,nut and ,cheese ,relish ,peach ,cocktail ,pineapple and ,banana ,cocktail ,raspberry ,cocktail ,red ,pepper ,canaps ,salted ,almonds ,salted ,peanuts ,sardellen ,sardine ,canaps ,strawberry ,cocktail ,stuffed ,eggs ,stuffed ,yellow ,tomatoes ,white ,caviar ,,sandwiches ,anchovy ,brown ,bread ,celery ,cheese and ,nut ,chestnut ,chicken ,chicken with ,mayonnaise ,date and ,fig ,deviled ,tongue ,egg ,egg and ,olive ,fig ,fish ,lettuce ,minced ,goose ,mustard ,sardine ,paste ,nut and ,raisin ,olive ,poached ,egg ,ribbon ,russian ,salmon and ,caviar ,salmon and ,brown ,bread ,sandwiches1 ,how to make ,sardine ,surprise ,toasted ,cheese ,tongue ,veal ,white and ,brown ,bread ,,soups ,artichoke ,barley ,barley and ,vegetable ,beer ,beer 7,parve7 ,beet--,russian ,style ,beet--,russian ,style 7,fleischig7 ,black ,bean ,borsht ,bouillon ,brown ,flour ,brown ,stock ,cherry ,chicken1 ,no4 #a ,chicken1 ,no4 #b ,chicken ,broth ,cold ,sour ,consomm ,cream ,soup ,cream ,soup--,how to ,make ,cream of ,almond ,cream of ,asparagus ,cream of ,cauliflower ,cream of ,celery ,cream of ,corn ,cream of ,herring 7,russian ,style7 ,cream of ,lettuce ,cream of ,lentil ,cream of ,tomato ,cream ,wine ,dried ,pea ,farina ,fish ,chowder ,fruit ,green ,kern ,green ,pea ,green ,pea ,pure ,julienne ,leek ,lentil 7,linzen7 ,no4 #a ,lentil 7,linzen7 ,no4 #b ,milk ,milk and ,cheese ,mock ,fish ,chowder ,mock ,turtle ,mulligatawny ,mushroom and ,barley ,mutton ,broth ,noodle ,okra ,gumbo 7,southern7 ,onion ,oxtail ,pigeon ,potato ,potato 7,fleischig7 ,red ,wine ,rice ,broth ,schalet or ,tscholnt 7,shabbas ,soup7 ,sour ,milk ,sour ,soup 7for ,purim7 ,soup ,stock1 ,directions ,spinach ,split ,pea 7,milchig7 ,tchorba 7,turkish7 ,tomato ,tomato with ,rice ,turkey ,turnip ,veal ,vegetable ,vegetable 7,milchig7 ,white ,stock ,,garnishes ,,and ,,dumplings ,,for ,,soups ,baking ,powder ,croutons ,drop ,dumplings for ,cream ,soups ,egg ,egg ,custard ,egg ,drop 7,einlauf7 ,farina ,flour ,balls with ,almonds ,force-meat for ,kreplech ,fritter ,beans ,grated ,irish ,potato ,kreplech or ,butterflies ,liver ,kloesse ,noodles ,pfrvel or ,grated ,egg ,plaetchen ,schwem ,kloesse ,spatzen ,sponge ,,fish ,baked--,directions ,baked ,bass la ,wellington ,baked ,black ,bass ,baked ,chopped ,herring ,baked ,fish--,turkish ,style ,baked ,flounders ,baked ,mackerel ,baked ,shad ,boiled--,directions ,boiled ,salt ,mackerel ,boiled ,trout ,boned ,smelts1 ,sautd ,broiled--,directions ,broiled ,salt ,mackerel ,cod ,fish ,balls ,cream ,salmon ,croquettes of ,fish ,directions3 ,how to ,bone ,how to ,clean ,how to ,open ,how to ,skin ,filled ,fish--,turkish ,style ,fillet of ,sole la ,creole ,fillet of ,sole la ,mouquin ,finnan ,haddie ,finnan ,haddie and ,macaroni ,fish for ,stock ,fish with ,garlic ,fish with ,horseradish ,sauce ,fish with ,sauerkraut ,fresh ,cod or ,striped ,bass ,fritada ,frying ,fish--,jewish ,method ,frying ,fish--,another ,method ,gefillte ,fisch ,gefillte ,fisch with ,egg ,sauce ,hecht 7,pickerel7 ,kedgeree ,lemon ,fish ,marinirte ,marinirte ,herring 7,pickled7 ,paprika ,carp ,pickle for ,salmon ,pike with ,egg ,sauce ,piquant ,remarks and ,directions ,redsnapper with ,tomato ,sauce ,russian ,fish ,cakes ,salmon ,cutlet ,salmon ,loaf ,salt ,herring ,sautd--,directions ,scalloped1 ,no4 #a ,scalloped1 ,no4 #b ,scalloped ,fish ,roe ,shad ,roe ,soused ,herring ,stuffed ,herring ,sweet and ,sour ,sweet ,sour ,sweet ,sour with ,wine ,swiss ,creamed ,fish ,turkish ,sauces for ,fish ,agristoga ,ahilado ,zuemimo ,,sauces ,,for ,,fish ,,and ,,vegetables ,general ,remarks ,anchovy ,bernaise ,cream ,mustard ,cucumber ,curry ,drawn ,butter ,hollandaise ,matre d',htel ,butter ,mustard ,pickle ,piquante ,quick ,bernaise ,sardellen or ,herring ,spanish ,tartare ,tomato ,vinaigrette ,white 7for ,vegetables7 ,,sauces ,,for ,,meats ,apple ,bordelaise ,brown ,caraway ,cranberry ,garlic ,horseradish1 ,no4 #a ,horseradish1 ,no4 #b ,kimmel ,knoblauch ,lemon ,matre d',htel ,mint ,mushroom ,olive ,onion ,raisin ,stewed ,cranberries ,wine ,,frying ,bread ,crumbs1 ,prepared for ,frying ,frying--,directions ,to ,render ,goose1 ,duck or ,beef ,fat ,to ,make ,hard ,white ,soap ,,entr,,es ,aspic 7,sulz7 ,brains with ,egg ,sauce ,brains1 ,sweet and ,sour ,boiled ,tongue1 ,sweet and ,sour ,calf's ,brains1 ,sour ,calf's ,brains1 ,fried ,calf's ,feet1 ,prunes and ,chestnuts ,calf's ,feet1 ,scharf ,calf's ,foot ,jelly1 ,no4 #a ,calf's ,foot ,jelly1 ,no4 #b ,calf's ,liver ,smothered in ,onions ,cauliflower ,croquettes ,chicken ,croquette1 ,no4 #a ,chicken ,croquette1 ,no4 #b ,chicken ,fricassee with ,noodles ,chicken ,livers ,chicken la ,sweetbread ,croquettes--,directions ,croquettes of ,calf's ,brains ,croquettes of ,fish ,deviled ,brains ,eggplant ,croquettes 7,roumanian7 ,filled ,tongue ,gansleber in ,sulz ,gansleber ,pure in ,sulz ,gefillte ,milz 7,milt7 ,goose ,liver ,goose ,liver ,aspic ,goose ,liver with ,glacd ,chestnuts ,goose ,liver with ,mushroom ,sauce ,hashed ,calf's ,lung and ,heart ,home-made ,chicken ,tamales ,jellied ,chicken ,kischkes ,kischkes--,russian ,style ,meat ,croquettes ,meat and ,boiled ,hominy ,croquettes ,milt1 ,stewed ,peanut and ,rice ,croquettes ,pickled ,beef ,tongue ,potato ,croquettes ,pressed ,chicken ,rice ,croquettes1 ,no4 #a ,rice ,croquettes1 ,no4 #b ,smoked ,tongue ,smothered ,tongue ,spanish ,liver ,sweetbreads ,sweetbread ,croquettes ,sweetbread ,glac ,sweetbread ,saut with ,mushrooms ,sweet ,potato ,croquettes ,tripe la ,creole ,tripe1 ,family ,style ,veal ,croquettes ,veal ,sweetbread ,,meats ,an ,easy ,pot ,roast ,baked ,hash ,beef ,loaf ,beefsteak1 ,broiled ,beefsteak1 ,fried ,bitki 7,russian ,hamburger ,steak7 ,boiled ,corned ,beef ,braised ,oxtails ,breast ,flank 7,short ,ribs7 and ,yellow ,turnips ,breast of ,mutton1 ,stewed with ,carrots ,breast of ,veal1 ,roasted ,brisket of ,beef 7,brustdeckel7 ,brisket of ,beef with ,sauerkraut ,brunswick ,stew ,carnatzlich 7,roumanian7 ,calf's ,hearts ,chopped ,meat with ,raisins 7,roumanian7 ,curried ,mutton ,directions for ,cooking ,meats ,enchiladas ,fricasseed ,veal with ,cauliflower ,fried ,steak with ,onions ,gewetsh 7,servian7 ,goulash1 ,hungarian ,goulash1 ,russian ,hamburger ,steak ,home-made ,corned ,beef ,irish ,stew ,lamb ,chops ,lamb and ,macaroni ,lamb ,stew--,tocane ,left-over ,meats ,marrow ,bones ,meat ,olives ,meat ,pie ,meat and ,spaghetti ,mock ,duck ,mutton ,chops ,pan ,roast ,beef ,pickled ,meat--,home-made ,corned ,beef ,pot ,roast 7,braised ,beef7 ,roast ,beef1 ,no4 #a ,roast ,beef1 ,no4 #b ,roast ,beef--,russian ,style ,roast ,mutton with ,potatoes ,roast ,veal ,rolled ,beef--,pot-,roasted ,sauerbraten ,short ,ribs of ,beef--,spanish ,shoulder or ,neck of ,veal--,hungarian ,style ,smoked ,beef ,soup ,meat ,stewed ,veal ,stuffed ,shoulder of ,mutton ,stuffed ,shoulder of ,veal ,sulze von ,kalbsfuesen ,to ,broil ,steak by ,gas ,vienna ,roast ,veal ,loaf ,vienna ,sausage ,wiener ,braten 7,vienna ,roast7 ,,poultry ,amastich ,boiled ,chicken1 ,baked ,broiled ,spring ,chicken ,broiled ,squab ,chicken en ,casserole ,chicken ,curry ,chicken ,fricassee ,chicken la ,italienne ,chicken ,paprika with ,rice ,chicken with ,rice ,chicken with ,spaghetti en ,casserole ,chicken--,turkish ,style ,chili ,con ,carne ,duck ,duck la ,mode in ,jelly ,fried ,spring ,chicken ,gaenseklein ,geschundene ,gans ,giblets ,goose ,grieben 7,cracklings7 ,goose ,meat ,preserved in ,fat ,minced ,goose--,hungarian ,style ,pigeon ,pie ,pilaf--,russian ,style ,pilaf--,turkish ,style ,poultry1 to ,dress and ,clean ,roast ,duck ,roast ,chicken ,roast ,goose ,roast ,goose ,breast ,roast ,turkey ,smoked ,goose ,smoked ,goose ,breast ,smothered ,chicken ,spanish ,pie ,squab or ,nest ,pigeons ,squab en ,casserole ,stewed ,goose1 ,piquante ,stuffed ,chicken--,turkish ,style ,stuffed ,goose ,neck ,stuffed ,goose ,neck--,russian ,style ,to ,truss ,chicken ,turkey ,neck1 ,stuffed--,turkish ,style ,,stuffings ,,for ,,meat ,,and ,,poultry ,bread ,dressing for ,fowl ,chestnut ,stuffing ,crumb ,dressing ,meat ,dressing for ,poultry ,potato ,stuffing ,raisin ,stuffing ,to ,stuff ,poultry ,,vegetables ,arday-,influs ,asparagus ,asparagus1 ,canned ,asparagus1 ,hungarian ,artichokes1 ,french or ,globe ,artichokes1 ,french with ,tomato ,sauce ,artichokes1 ,jerusalem ,baked ,beans with ,brisket of ,beef ,beans and ,barley ,beet ,greens ,beets1 ,baked ,beets1 ,boiled ,beets1 ,sour1 ,buttered ,belgian ,red ,cabbage ,boston ,roast ,brussels ,sprouts ,cabbage1 to ,boil ,cabbage ,boiled with ,carrots ,cabbage1 ,creamed ,new ,cabbage1 ,filled ,cabbage1 ,fried ,cabbage1 ,red ,cabbage1 ,red1 with ,chestnuts and ,prunes ,cabbage1 ,stewed ,carrots ,carrots ,boiled with ,cabbage ,carrots with ,brisket of ,beef ,carrots1 ,compote of--,russian ,style ,carrots1 ,flemish ,carrots1 ,lemon ,carrots and ,green ,peas ,carrots1 ,simmered ,cauliflower ,cauliflower--,hungarian ,style ,cauliflower with ,brown ,crumbs ,cauliflower 7,roumanian7 ,cauliflower1 ,scalloped ,cauliflower1 ,spanish ,celeriac ,celeriac1 ,pure of ,celery1 ,creamed ,celery with ,chestnuts 7,turkish7 ,chestnuts1 ,boiled ,chestnuts with ,celery 7,turkish7 ,chestnuts and ,prunes ,chestnut ,pure ,chestnuts and ,raisins ,chestnuts1 ,roasted ,cold ,slaw ,corn1 ,canned ,corn off the ,cob ,corn on the ,cob ,corn and ,potatoes ,cucumbers1 ,fried ,cucumbers1 ,stuffed ,dandelions ,dried ,beans--,directions ,dried ,lima ,beans1 ,baked ,dried ,pea ,pure ,eggplant1 ,baked ,eggplant and ,baked ,tomatoes ,eggplant1 ,broiled ,eggplant1 ,fried ,eggplant ,fried in ,oil--,turkish ,style ,eggplant 7,roumanian7 ,farsole ,farsole ,dulce ,general ,remarks ,green ,peas ,green ,peas with ,pfrvel ,green ,peas and ,rice ,haricot ,beans and ,beef ,hot ,slaw ,kal ,dolmar ,kale ,kidney ,beans with ,brown ,sauce ,kohl-rabi ,kohl-rabi with ,breast of ,lamb ,lentils1 ,baked ,lentil ,sausages ,lettuce ,lettuce1 ,boiled ,lima ,beans1 ,green ,linzen1 ,sweet ,sour ,meat ,substitutes ,mock ,chili ,con ,carne ,mushrooms1 ,broiled ,mushrooms1 ,creamed ,mushrooms1 ,scalloped ,mushrooms1 ,sautd ,nahit 7,russian ,peas7 ,nut ,loaf ,nut ,roast ,okra1 ,boiled ,onions1 ,boiled ,onions1 ,scalloped ,oyster-plant--,salsify ,parsnips ,pea ,pure ,peppers1 ,green ,peppers1 ,green1 ,broiled ,peppers1 ,stewed ,peppers1 ,green1 ,stuffed with ,vegetables ,peppers1 ,stuffed ,peppers1 ,stuffed 7,arday-influs7 ,peppers ,stuffed with ,meat ,peppers ,stuffed with ,nuts ,potato ,balls with ,parsley ,potato ,cakes ,potato ,puff ,potato ,puff1 ,bohemian ,potato ,ribbon ,potato ,surprise ,potatoes ,potatoes for ,twenty ,people ,potatoes1 ,baked1 ,no4 #a ,potatoes1 ,baked1 ,no4 #b ,potatoes1 ,boiled ,potatoes ,boiled in their ,jackets ,potatoes with ,caraway ,seeds ,potatoes and ,corn ,potatoes1 ,creamed ,potatoes1 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,cream ,meat ,chopped1 with ,raisins 7,roumanian7 ,dressing for ,poultry ,olives ,pie ,substitutes ,meats ,mehlspeise 7,flour ,foods7 ,melange ,merber ,deck ,merber ,kuchen ,merber ,teig ,meringue1 to ,make and ,bake ,milk and ,cheese1 ,soup ,milk or ,cream ,soup ,milk1 ,clabbered ,milt1 ,stewed ,mina1 ,turkish ,mince ,pie ,mint ,sauce ,mirlitious ,mixed ,pickles and ,dressing ,mocha ,frosting ,mocha ,mousse ,mocha ,torte ,mock ,cherry ,pie ,chilli ,con ,carne ,duck ,fish ,chowder ,mince ,pie ,olives ,turtle ,soup ,whipped ,cream ,filling ,mohn ,cakes1 ,small ,plaetzchen 7,poppy ,seed7 ,roley ,poly ,wachtel ,mohntorte ,mohntorts ,monterey ,salad ,mother's ,delicious ,cookies ,mother's ,dill ,pickles ,muffins ,muffins and ,biscuits ,mulled ,wine ,mulligatawny ,soup ,mushroom and ,barley ,soup ,mushroom ,catsup ,mushroom ,sauce ,mushrooms ,broiled ,creamed ,fresh1 with ,eggs ,sautd ,scalloped ,muskmelons ,muskmelons1 ,pickled ,mustard ,dressing ,pickles ,sardine ,paste for ,sandwiches ,sauce ,mutton ,broth ,breast of1 ,stewed with ,carrots ,chops ,curried ,roast with ,potatoes ,stuffed ,shoulder 99,n99 ,nahit 7,russian ,peas7 ,napf ,kuchen 7,bunt7 ,napkin ,pudding ,neapolitan ,jelly ,salad ,nesselrode ,pudding ,niagara ,salad ,noodle ,puffs ,pudding ,soup ,noodles and ,apples and ,mushrooms ,broad for ,soup ,milk ,scalloped1 and ,prunes with ,butter with ,cheese ,nut ,cake ,honey ,cake ,nutmeg ,cakes 7,pfeffermiesse7 and ,cheese ,relish and ,raisin ,sandwiches ,icing ,loaf ,roast ,salad 99,o99 ,oatmeal1 ,cold ,cookies ,porridge with ,cheese ,okra1 ,boiled ,gumbo 7,southern7 ,soup ,old-fashioned ,hamburger ,cookies ,old-fashioned ,molasses ,cookies ,olive ,sandwiches ,sauce ,omelet ,corn ,cheese ,herb ,rum ,souffl ,spanish ,sweet ,sweet ,almond ,sweet1 for ,one ,white ,sauce ,one-,egg ,cake ,onion1 ,boiled ,chopped1 and ,chicken ,fat ,pickled ,sauce ,scalloped ,soup ,orangeade ,orange ,cake ,chips ,fritters ,ice ,icing ,marmalade ,oranges ,oxtail ,soup ,oxtails1 ,braised ,oyster ,plant--,salsify 99,p99 ,palestine ,soup ,pancakes1 ,fritters1 etc4 ,paprika ,carp ,parsnips ,parve ,cookie and ,pie ,dough ,parve ,cookies ,passover ,dishes ,pea1 ,dried1 ,fritters ,dried1 ,soup ,green1 ,pure ,green1 ,soup ,pure ,split1 ,soup 7,milchig7 ,peas and ,carrots ,green ,green and ,pfrvel ,green1 and ,rice ,sugar ,peach ,butter ,cocktail ,compote ,cream ,pie ,cream ,tarts ,ice ,cream ,kuchen ,pie ,pudding ,short ,cake ,syrup ,peaches ,brandied ,canned ,pickled ,preserved ,scalloped ,pears1 ,canned ,brandied ,compote of ,gingered ,pickled ,pecan ,nut ,macaroons ,pepper and ,cheese ,salad ,mangoes ,salad ,peppers1 ,green ,green1 ,broiled ,green1 for ,salad ,green1 ,stuffed with ,vegetables ,stewed ,stuffed ,stuffed with ,meat ,stuffed with ,nuts ,sweet ,green1 and ,cheese ,pesach ,borsht ,pesach ,cake with ,walnuts ,peter ,pan ,dessert ,pfrvel and ,green ,peas ,grated ,egg for ,soup ,fleischig ,piccalilli ,pickerel ,pickle for ,salmon ,sauce ,pickles and ,relishes ,pie ,crust ,fleischig ,merber ,teig ,pies and ,pastry ,pigeon ,pie ,soup ,pigeons1 ,nest or ,squabs ,pike with ,egg ,sauce ,pilaf 7,turkish ,style7 7,russian ,style7 ,pineapple and ,banana ,cocktail ,candied ,canned ,compote ,fritters ,ice ,ice ,cream ,pie ,preserved ,souffl ,pinoche ,piquante ,fish ,piquante ,sauce ,pistachio ,cream ,plaetchen ,plain ,bunt ,plain ,wafers ,plum ,conserve ,knoedel 7,hungarian7 ,pie ,pudding ,pudding for ,thanksgiving ,day ,plums1 ,canned ,pickled ,spiced ,german ,sweet ,potatoes and ,meat ,poached ,egg ,sandwiches ,pocket ,books ,polenta ,polish ,salad ,popovers ,poppy ,seed ,cookies ,potato ,balls with ,parsley ,boiled1 ,pudding ,cake ,cakes ,croquettes ,flour ,noodles ,flour ,pudding ,flour ,sponge ,cake ,grated ,irish1 for ,soup ,marbles ,noodles ,pancakes ,plum ,knoedel 7,hungarian7 ,pudding ,puff ,puff1 ,bohemian ,ribbon ,salad ,soup ,stuffing ,surprise ,potatoes and ,corn and ,pears au ,gratin ,baked ,boiled ,boiled in their ,jackets ,creamed ,curried for ,twenty ,people ,french ,fried ,german ,fried ,hashed ,brown1 ,lyonnaise 7,hungarian ,style7 ,imitation ,new ,mashed ,new ,roast ,saratoga ,chips ,scalloped ,stewed ,stewed with ,onions ,stewed1 ,sour ,stuffed with ,caraway ,seeds ,poultry to ,clean to ,dress to ,stuff ,pound ,cake ,prepared ,mustard ,preparing ,salt for ,freezing ,creams ,preserved ,fruit ,prince ,albert ,pudding ,prune and ,raisin ,pie ,custard ,fresh1 ,cake ,german1 ,butter ,kuchen ,pie ,pudding ,sauce ,souffl ,whip ,prunes and ,chestnuts ,baked ,steamed ,stewed ,stuffed without ,sugar ,pudding la ,grande ,belle ,sauces ,puff ,paste ,pumpkin ,pie ,punch ,ices ,purim ,cakes ,krapfen ,puffs 99,q99 ,queen ,bread ,pudding ,queen ,fritters ,queen of ,trifles ,quick ,bernaise ,sauce ,quince ,cheese ,jelly ,quinces1 ,canned ,brandied ,jellied ,preserved 99,r99 ,radish ,preserves1 ,russian ,style ,radishes ,raisin ,compote ,sauce ,stuffing ,wine1 ,no4 #a ,no4 #b ,raisins and ,chestnuts ,ramekins of ,egg and ,cheese ,raspberry and ,currant ,jelly ,cocktail ,ice ,jam ,jelly ,vinegar ,raspberries and ,currants and ,currants1 ,canned ,canned ,compote of ,red ,mullet in ,cases ,red ,pepper ,canaps ,red ,raspberry ,float ,redsnapper with ,tomato ,sauce ,red ,wine ,soup ,rendered ,butter ,rhubarb and ,orange ,marmalade ,baked ,canned ,canned1 ,ready for ,use ,pie ,pudding ,sauce ,rice and ,cheese and ,green ,peas and ,nut ,loaf ,baked ,boiled ,boiled1 with ,pineapple ,broth ,custard in ,milk ,muffins ,pancakes or ,griddle ,cakes ,pudding ,steamed ,sweet with ,grated ,chocolate with ,tomatoes ,rolls ,cinnamon ,crescent ,french ,rosel1 ,beet ,vinegar ,rothe ,gritze ,rum ,pudding ,rum ,sauce ,russian ,dressing ,fish ,cakes ,fruit ,salad ,goulash ,iced ,tea ,punch ,torte ,salad ,tea ,cakes ,rye ,bread ,pudding ,rye ,bread ,torte ,rye ,flour ,muffins 99,s99 ,sago ,pudding with ,strawberry ,juice ,salad ,dressings ,salads1 ,directions for ,making ,green to ,marinate ,salmon and ,brown ,bread and ,caviar ,sandwiches ,creamed ,cutlet ,loaf ,salad ,sandwiches ,salsify1 ,scalloped ,oyster ,plant ,salt ,pickles ,salted ,almonds ,salted ,peanuts ,salzgurken ,sand ,torte ,sandwiches ,saratoga ,chips ,sardellen ,sardellen1 or ,herring ,sauce ,sardine ,canaps ,sardine ,sandwiches ,sauces for ,fish and ,vegetables ,sauces for ,meats ,sauerbraten ,sauerkraut and ,brisket of ,beef ,boiled ,sautd ,corn ,meal ,mush ,savarin ,schalet 7,shabbas ,soup7 ,apple1 ,no4 #a ,apple1 ,no4 #b ,carrot ,noodle ,potato ,seven ,layer ,schnecken ,schwem ,kloesse ,senfgurken ,shad1 ,baked ,shad ,roe ,shavings ,sherry ,cobbler ,slaitta 7,roumanian7 ,slaw1 ,cold ,cold1 ,dressing for ,hot ,smelts1 ,boned1 ,sautd ,snip ,noodles1 ,fried ,snowballs ,snowflakes ,soap1 to ,make ,soda ,cream ,sole1 ,fillet of ,sole with ,wine 7,french ,recipe7 ,soup ,meats ,soup ,stock1 ,directions ,white ,soups ,sour ,cream ,dressing ,cream ,kolatchen ,milk ,biscuits ,milk ,cookies ,milk ,pancakes ,milk ,soup ,soup 7for ,purim7 ,spatzen ,spaghetti ,spaghetti and ,meat ,spanish ,onion ,rarebit ,liver ,pie ,rice ,sauce ,spaetzlen or ,spatzen ,spatzen ,spice ,cake ,spice ,roll ,spinach ,fleischig ,soup with ,cream ,sauce ,springele ,sponge ,cake ,cakes1 ,small ,dumplings ,squab en ,casserole ,squabs or ,nest ,pigeons ,broiled ,squash ,fritters ,stewed ,salad 7,turkish ,style7 ,steamed ,berry ,pudding ,steamed ,puddings ,stollen ,strawberries la ,bridge and ,pineapple ,preserves ,canned in the ,sun ,preserved ,strawberry ,cocktail ,dessert ,ice ,cream ,jelly ,pie ,sherbet ,shortcake with ,matzoth ,meal ,shortcake1 ,biscuit ,dough ,string ,bean ,salad ,striped ,bass ,strudel aus ,kalbslunge ,almond ,apple ,cabbage ,cherry ,mandel ,quark 7,dutch ,cheese7 ,rahm ,rice ,succotash ,suet ,pudding with ,pears ,sugar ,cookies ,sugar ,syrup ,sulz ,sulze von ,kalbsfuessen ,sunshine ,cake ,sweetbread ,salad ,saut with ,mushrooms ,sweetbreads ,glac2 ,sauce ,jardinire with ,spaghetti ,stewed ,sweet ,entre of ,ripe ,peaches ,sweet ,pickles ,sweet ,potato ,pie ,sweet ,potato ,pudding ,sweet ,potatoes and ,apples ,boiled ,candied ,fried ,french ,fried ,plums and ,meat ,roast ,roast with ,meat ,swiss ,chard ,swiss ,creamed ,fish 99,t99 ,tapioca ,tapioca ,custard ,tartare ,sauce ,tartlets ,tea ,tea ,cakes1 ,russian ,tea ,rolls ,tea1 ,russian ,style ,teiglech ,teufelsgurken ,time ,table for ,baking ,cakes for ,boiling ,meats for ,boiling ,vegetables for ,broiling ,meats for ,canning ,vegetables for ,roasting ,meats ,tipsy ,pudding ,toast1 ,buttered ,cinnamon1 for ,tea ,milk or ,cream ,toasted ,cheese ,sandwiches ,tocane1 ,lamb ,stew ,tomato1 ,baked with ,eggplant ,catsup ,cream of ,custards ,green1 ,pickle ,green or ,yellow ,plum1 ,preserves ,pure ,salad 7,french ,dressing7 ,sauce ,sauce 7,chilli7 ,soup ,soup with ,rice ,tomatoes1 ,canned1 ,stewed ,creole ,eggs and ,cheese1 ,hungarian ,style ,green ,dill ,fried ,fried ,green ,ripe ,scalloped ,stewed ,stuffed ,stuffed1 ,cheese ,salad ,stuffed1 ,salad with ,rice ,yellow1 ,stuffed ,tongue1 ,boiled 7,sweet and ,sour7 ,filled ,pickled ,beef ,sandwiches ,smoked ,smothered ,topfa ,dalkeln 7,cheese ,cakes7 ,tripe la ,creole ,tripe1 ,family ,style ,trout1 ,boiled ,tscholnt 7,shabbas ,soup7 ,tchorba 7,turkish ,scrap7 ,tsimess ,turkey1 ,roast ,neck1 ,stuffed ,turkish ,style ,soup ,turnip ,soup ,turnips ,boiled ,hashed ,tutti-,frutti ,tutti-,frutti ,ice ,cream 99,u99 ,ueberschlagene ,matzoth ,unfermented ,grape ,juice ,utensils for ,jelly ,making 99,v99 ,vanilla ,cookies ,extract ,ice ,cream ,sauce ,veal1 ,breast of1 ,roasted ,fricasseed1 with ,cauliflower ,loaf ,roast ,salad ,sandwiches ,shoulder or ,neck1 ,hungarian ,style ,soup ,stewed ,stuffed ,shoulder of ,sweetbreads1 ,fried ,vegetable ,fritters ,hash ,meat ,pie ,soup ,soup 7,milchig7 ,vegetables ,directions for ,canning ,general ,remarks ,vienna ,pastry for ,kipfel ,vienna ,prater ,cake ,vienna ,sausage ,vinegar ,pie ,vinaigrette ,sauce 99,w99 ,waffles1 ,one-,egg ,waffles1 ,three-,egg ,waldorf ,salad ,walnut ,macaroons ,walnut ,torte ,water-,lily ,salad ,watermelon ,pickle ,sherbet ,watermelons ,wedding ,cake ,welsh ,rarebit ,wheat ,cereals ,wheat ,muffins ,whipped ,cream ,whipped ,cream ,pie ,white ,cake ,caviar ,fondant ,sauce 7for ,vegetables7 ,wiener ,braten 7,vienna ,roast7 ,kartoffel ,kloesse ,kipfel ,studenten ,kipfel ,windbeutel ,wine ,sauce ,winter ,jelly 99,y99 ,yeast ,home-made ,kranz ,yom-,tov ,soup 99,z99 ,zuemimo ,sauce ,zwieback ,anise ,torte ,zwiebel ,matzoth ,zwiebel ,platz 99,,table ,,of ,,weights ,,and ,,measures99 ,all measurements should be made level4 #b gills #a cup #b cups #a pint #b pints #a quart #d quarts #a gallon #af ounces #a pound #h quarts #a peck #d pecks #a bushel #fj drops #a teaspoon #d saltspoons #a teaspoon #c teaspoons #a tablespoon #d tablespoons #a_/d cup #d tablespoons #a wine-glass #b tablespoons of butter1 sugar1 salt #a ounce #d tablespoons of flour #a ounce #af tablespoons #a cup #d cups of flour #a pound #b cups of solid butter #a pound #b cups of granulated sugar #a pound #c cups of corn meal #a pound #b-b_/c cups of powdered sugar #a pound #b-b_/c cups of brown sugar #a pound #b cups of solid meat #a pound #a cup of shelled almonds #a_/d pound #a cup of raisins or currants #f ounces #a cup of cornstarch #a_/d pound #aj unbroken hen's eggs #a pound ,butter1 size of an egg #b ounces 99,,measurement ,,of ,,food ,,materials99 ,the success of a recipe is often due to exactness in measuring ingredients1 as well as to the care with which directions are followed4 ,the recipes in this book have been compiled in accordance with the ,table of ,standard ,measurements1 which is generally followed by expert cooks4 ,experienced cooks can measure by sight1 but those less expert need definite guides4 ,the ,table of ,weights and ,measures will be found on the inside front cover4 ,dry ingredients1 such as flour1 sugar1 spices and soda1 should be sifted before measuring4 ,sift lightly into the bowl1 dip the spoon into it1 lift it slightly heaped1 and then level it by sliding the edge of a knife across the top of the spoon4 ,do not level by pressing it4 ,to measure one-half spoonful1 fill and level the spoon1 then divide in halves1 lengthwise2 for quarter-spoonfuls1 cut the halves crosswise4 ,a cupful is an even cup1 leveled off1 not shaken down4 ,accurate portions of the cup may be found by using the special measuring cups1 with thirds and fourths indicated4 ,the tablespoons1 dessert and teaspoons used in measuring1 should be of the regulation sizes1 made of silver4 ,the cup should be the regulation half-pint cup4 ,these cups can be had in glass1 tin1 granite and aluminum ware2 the measuring spoons 7all sizes7 in aluminum ware4 ,a spoonful of liquid is a spoon filled to the brim4 ,a tablespoon of melted butter should be measured after melting4 ,a spoonful of butter1 melted1 should be measured before melting4