,transcriber's ,note3 ,the measure of one-half cup of nutmeg in the recipe for ,caramel ,pudding on p4 #bcf is undoubtedly an error4 ,one-half teaspoon would likely seem the correct amount4 ,,mrs4 ,,wilson',s ,,cook ,,book ,,numerous ,,new ,,recipes ,,based ,,on ,,present ,,economic ,,conditions ,,by ,,mrs4 ,,mary ,a4 ,,wilson 7,,mrs4 ,,wilson',s ,,cooking ,,school1 ,,philadelphia7 ,,formerly ,,queen ,,victoria',s ,,cuisiniere ,,and ,,instructor ,,domestic ,,science1 ,,university ,,of ,,virginia ,,summer ,,school1 ,,charlotteville1 ,,virginia ,,instructor ,,of ,,cooking ,,for ,,the ,u4,s4 ,,navy ,,third ,,printing ,,philadelphia ,,and ,,london ,j4,b4 ,,lippincott ,,company ,illustration3 ,,mrs4 ,m4,a4 ,,wilson ,,in ,,her ,,own ,,well-,,equipped ,,kitchen ,,copyright1 #aibj1 ,,by ,j4,b4 ,,lippincott ,,company ,,printed ,,by ,j4,b4 ,,lippincott ,,company ,,at ,,the ,,washington ,,square ,,press ,,philadelphia1 ,u4,s4,a4 ,,to ,,my ,,family ,,for ,,their ,,untiring ,,efforts ,,in ,,behalf ,,of ,,this ,,book ,,preface ,the influence of well-cooked1 palatable food upon the health and general well-being of the family is as certain as that of changes of temperature and more serious in its consequences for lasting good or ill4 ,the sage old saying ,tell me what you eat and ,i will tell you what you are is as full of the pith o' sense to-day as in ye days of long ago1 for food either makes us physically fit and fully efficient1 or miserable failures with physical complications that keep us constantly in the physician's hands4 ,the vital essences of that which we prepare for eating are medicinal messengers bearing light to the eye1 vigor to the limb1 beauty to the cheek and alertness to the brain1 as vitamines1 or distorted in the misdirected process are the harsh heralds of pain and debility to the human system4 ,how great then is the influence of the one who prepares it6 ,influence1 according to astrology1 was a power or virtue flowing from the planets upon men and things1 but from the kitchen1 as a sun and heat centre1 there truly flows a planetary influence that makes or mars us4 ,scientific cooking means the elimination of waste1 the preservation of edible resources and conservation of their potential energy through the preparation of attractive1 vitalizing food with minimum cost and labor1 thus providing in wide1 deep measure1 for harmony1 personal comfort and domestic peace4 ,the preface of a book is too often a flat1 spiritless excuse for offering it to the public instead of being a hearty announcement in welcome terms of the arrival of a much-desired provision for a real need1 so ,i will come to the essential point at once by saying that gathered here1 in these pages1 are my best recipes1 truly tried in the fire1 the actual working results of many years' teaching and lecturing1 brought up to the minute in the interests of that exacting domestic economy now1 as rarely before1 imperative in its demands4 ,it will also be noted that the heavy cook-book style is not used here but the recipes are presented as if housewife and author were conversing upon the dish in question1 and to her ,i will say3 economical1 palatable food is within your reach if you will discard the ideas and methods of long ago4 ,remember1 you would not prefer to ride in a horse car1 as a means of conveyance1 so why use the recipes of those days8 ,the capable housewife1 whose busy hands bake bread1 cake and pastry1 spreads forth to the community an influence that is priceless1 a largesse not of festal day1 holy day1 or holiday1 but thrice daily1 wholesome and welcome as spring's first sunbeam and precious to every home so blessed1 ever growing and radiating4 ,may this book help in that growth and a greater radiation6 ,,the ,,author ,,mrs4 ,,wilson',s ,,cook ,,book ,bread1 the staff of life1 must be palatable and good if we are to be satisfied with it when we eat4 ,can you think of anything that will spoil a meal more quickly than poor1 over moist1 doughy or heavy bread8 ,bread may truly be called the staff of life1 as it will maintain life longer than any other single food4 ,yet many women think bread-making is a simple task2 that the ingredients can be thrown together helter-skelter and good results obtained2 or that any kind of flour will make good bread4 ,this is a great mistake4 ,to make good palatable bread it requires good materials1 a reasonable amount of care and attention4 ,but first of all must come the knowledge of the flour4 ,a good blend of hard winter flour is necessary and it can easily be tested by pressing a small quantity of it in the hand2 if the flour is good1 it will retain the shape of the hand4 ,graham or whole wheat flour and rye flours can be used for variety and to advantage in making bread4 ,other cereal flours do not contain gluten to allow them to be used alone for making the yeast-raised breads4 ,keep this in mind and thus prevent failures4 ,the yeast is a single-cell plant and must be given the proper temperature1 moisture and food for its successful growth4 ,when this is supplied1 each little cell multiples a thousand times1 thus pushing and stretching the dough4 ,this makes it rise or become light4 ,,why ,,dough ,,falls ,when the yeast cells have absorbed or consumed all the food that they can obtain from the sugar1 flour1 etc41 the dough will recede or fall4 ,now1 if the dough is carefully handled at a given time1 this will not take place1 and so for this reason the dough is permitted to stand only for a given length of time before it is worked and then placed in the pans4 ,few utensils will be required for making bread1 but they must be scrupulously clean1 if the bread is to have a good flavor4 ,potatoes and other cooked cereals may be used with good results4 ,compressed yeast will give the best results1 and either the sponge or straight dough method may be used4 ,bread made by the sponge method will require a longer time to make than the bread that is made by the straight dough method4 ,sponge dough consists of setting the sponge and letting it rise until it drops back1 usually in two and one-half hours1 and then adding sufficient flour to make a dough that can easily be handled4 ,the straight dough method consists of making a dough at the start4 ,to make bread successfully1 do not set the dough over the range1 do not set it on the radiators and do not place it where it will be in a draft1 to rise4 ,cold chills the dough and retards the yeast4 ,yeast grows successfully only in a warm moist temperature from #hj to #he degrees ,fahrenheit4 ,,dough ,,box ,i would like to tell the housewife about a dough box that ,i have found to work very successfully4 ,the baker's success in making bread is founded on the fact that he can regulate the temperature of his shop and thus prevent drafts from chilling the dough4 ,this box is just an ordinary cracker box with the lid hinged on it4 ,it is then lined with thick asbestos paper on the inside and then covered with oilcloth on the outside4 ,the bowl with the dough is then placed in the box to retain its temperature and to be free from drafts while it rises4 ,in cold weather this box can be heated by placing a warm iron in it when starting to mix the dough1 and then removing the iron before placing the dough in the box4 ,this box will easily pay for the time and cost in a few weeks1 and then1 too1 it will prevent failure4 ,now to get the proper temperature--always use a thermometer4 ,remember that you cannot successfully gauge the correct temperature of liquids that are used for making bread by testing with the finger or by testing them from the spoon4 ,any plain thermometer that can be found in the house will do for this work4 ,scrub it with soda and water to remove the paint4 ,remember1 in cold weather to heat the mixing bowl4 ,see that the flour is not lower than #fe degrees ,fahrenheit4 ,all water or half water and milk may be used in making bread4 ,when the milk is used it must be scalded and then allowed to cool4 ,evaporated or condensed milk does not require scalding4 ,simply add the hot water to acquire the proper temperature4 ,,points ,,that ,,will ,,make ,,for ,,successful ,,baking ,earthen mixing bowls or clean cedar pails make the best utensils to set the bread dough in4 ,these utensils will retain the heat and are easy to clean1 and when they are closely covered1 prevent a hard crust from forming on the dough4 ,do not fail to give the dough plenty of proof--that is1 let it rise for a sufficient length of time as given in the recipes4 ,use a good grade of blended flour4 ,use the ball of the hand1 near the wrist1 to knead and work the dough4 ,kneading is most important and should be thoroughly done4 ,do not be afraid of hurting the dough2 you can handle it as roughly as you like4 ,heavy1 active kneading distributes the yeast organisms and develops the elasticity of the gluten and gives body and strength to the dough4 ,now1 a word about the baking4 ,bread is baked to kill the fermentation and to hold the glutinous walls of the dough in place and to cook the starch and thus make it palatable and easy to digest4 ,an oven #cej degrees ,fahrenheit is necessary4 ,do not have it any hotter than this4 ,too much heat browns the loaf before it has time to bake in the centre4 ,,salt ,salt controls the action of the yeast4 ,it also retards or delays the proper fermentation if too large an amount of it is used4 ,then again1 if not enough salt is added to the mix1 the yeast becomes too active and thus produces an overlight loaf of bread4 ,one ounce of salt to each quart of liquid in summer1 and three-fourths of an ounce in winter will give the best results to the home baker4 ,,baking ,,the ,,bread ,now turn on a moulding board and cut into five parts or loaves4 ,allow about nineteen ounces to each loaf4 ,take the dough up between the hands and work into a round ball4 ,place on the moulding board and cover for ten minutes4 ,now with the palm of the hand flatten out the dough and then fold halfway over1 pounding well with the hand4 ,now1 take the dough between the hands and stretch out1 knocking it against the moulding board1 fold in the ends and shape into loaves4 ,place in well-greased pans and brush the top of each loaf with shortening4 ,cover and let raise for #de minutes4 ,bake in a hot oven for #de minutes and brush with shortening when removing from the oven4 ,let cool and then the bread is ready to use4 ,,sponge ,,method ,generally speaking1 the sponge method produces a lighter and whiter loaf than the bread made by the straight dough method4 ,bread made by the straight dough method has the advantage over bread made by the sponge method in flavor1 texture and keeping qualities4 ,,sponge ,,method ,one quart of water or half water and half milk1 #hj degrees ,fahrenheit4 ,two yeast cakes1 ,two and one-half quarts or two and one-half pounds of flour1 ,one ounce of sugar4 ,dissolve the sugar and yeast in the water and add the flour4 ,beat to thoroughly blend and then set aside to raise for three hours1 then add ,one ounce of salt1 ,one and one-half ounces of shortening1 ,one and one-half quarts or one and one-half pounds of flour4 ,work to a smooth elastic dough4 ,this takes usually about ten minutes1 after the flour is worked into the dough4 ,place in a greased bowl and then turn over the dough to coat with shortening4 ,this prevents a crust from forming on the dough4 ,set aside to raise for two hours and then pull the sides down to the centre of the dough and punch down4 ,turn the dough over and let raise for one and one-quarter hours4 ,,the ,,care ,,of ,,the ,,bread ,,after ,,baking ,the jar1 crock or box in which the bread is kept should be scrupulously clean4 ,it should be scalded and aired one day every week in winter and three times weekly during the spring1 summer and early fall4 ,keep the fact in mind that the bread kept in a poorly ventilated box will mould and spoil and thus be unfit for food4 ,place the freshly baked bread on a wire rack to thoroughly cool before storing4 ,do not put old bread in the box with the new baking4 ,plan to use the stale bread for toast1 dressings1 bread and cabinet puddings1 croutons and crumbs4 ,,the ,,food ,,value ,,of ,,bread ,wheat contains the sixteen needed elements for nutrition1 and when made into palatable bread1 it forms about #dj per cent4 of our total food requirements4 ,stale bread digests much easier than fresh bread for the reason that when thoroughly masticated in the mouth the saliva acts directly upon the starchy content4 ,fresh bread1 unless thoroughly chewed1 so that it may be well broken up1 becomes a hard1 pasty ball in the stomach1 which requires that organ to manufacture the additional gastric juices to break up this dough ball4 ,bread from one to three days old easily digests4 ,graham and whole wheat breads contain a larger percentage of nutriment than the white breads4 ,,oven ,,temperature ,many housewives feel that it is impossible to secure accurate results in baking in the gas range2 this is due to the fact that few women really understand the principle of baking with gas4 ,to secure a slow oven1 light both burners and let them burn for five minutes2 then turn both of them down low1 turning the handle that controls the flow of gas two-thirds off4 ,this will maintain a steady even heat4 ,a slow oven requires #bej to #bge degrees ,fahrenheit of heat4 ,a moderate oven is #cej to #cge degrees ,fahrenheit of heat4 ,it can be obtained by burning both burners of gas range for eight minutes and then turning them down one-half to maintain this heat4 ,a hot oven requires #dbe to #dej degrees ,fahrenheit and will need to have the burners burning twelve minutes and then turned off one-quarter4 ,this heat is intense and entirely too hot for breads1 pastries and cakes4 ,meats require this heat for one-half of the length of time in the period of cooking4 ,this heat is also necessary for broiling1 grilling1 etc4 ,now1 also try to utilize the full oven space when baking by cooking two or more dishes at the same time4 ,vegetables may be placed in casseroles or earthen dishes or even ordinary saucepans2 cover them closely and cook in the oven until tender4 ,this will not injure other foods baking in the oven4 ,do not place breads1 cakes and pastries upon the top shelf2 rather1 place them on the lower shelf and cook in moderate oven4 ,do you know that there are still among us women who firmly believe that placing other foods to cook in oven with cake will surely spoil it8 ,this is a mistake2 utilize every bit of oven space4 ,an oven thermometer soon pays for itself4 ,pay strict attention to heating the oven2 if the oven is too hot1 the heat is wasted1 while it cools sufficiently4 ,this wastes gas4 ,when food is first placed in the oven1 keep oven door closed for first ten minutes and then open when necessary4 ,placing food in oven will materially reduce the heat4 ,do not try to increase the heat2 just as soon as the mixture acquires the heat1 the baking will begin in the usual manner and the dish will be ready to remove from oven in given time4 ,never keep the oven waiting for the food2 rather let food remain in cool place while oven is heating4 ,before mixing materials select the pans that will best fit the oven4 ,this does not mean that you must discard your present equipment4 ,it means that you should place in groups such pans that entirely fill oven space without crowding4 ,keep this fact in mind when purchasing new utensils4 ,the best and whitest rye flour is milled from the centre of the grains in a manner similar to wheat flour4 ,when only the bran is removed from the milling1 we have the darker flour1 carrying a heavy pronounced flavor4 ,the rye meal is used for making pumpernickel1 a ,swiss and ,swedish rye flour bread4 ,,home-,,made ,,yeast ,wash four potatoes and then cut in slices1 without peeling1 and place in saucepan1 and add three pints of water4 ,cook until the potatoes are soft and then add ,one-half cupful of hops4 ,cook slowly for one-half hour4 ,rub the mixture through a fine sieve and then pour hot mixture on ,one and one-half cupfuls of flour1 ,one tablespoonful of salt1 ,one-quarter cupful of brown sugar4 ,stir until well mixed1 beating free from lumps4 ,cool to #hj degrees ,fahrenheit4 ,now add ,one yeast cake dissolved in one cupful of water1 #hj degrees ,fahrenheit ,stir well to mix and then let ferment in a warm place for ten hours4 ,now pour into jar or crock and store in a cool place4 ,,to ,,use ,use one and one-half cups of this mixture in place of the yeast cake4 ,always stir well before using and take care that the mixture does not freeze4 ,this potato ferment must be made fresh every eighteen days in winter and every twelve days in summer4 ,,straight ,,dough ,,vienna ,one quart of water or milk1 ,one ounce of salt1 ,one ounce of sugar4 ,stir well to thoroughly dissolve1 and then add ,two yeast cakes1 ,four quarts of flour1 ,one and one-half ounces of shortening4 ,work to a smooth dough and then knead for ten minutes4 ,then place in a well-greased bowl1 turning the dough over to thoroughly coat4 ,this prevents a crust from forming on the dough4 ,cover the bowl and set aside to raise for three and one-half hours4 ,now lay over the dough by pulling in toward the centre1 the sides and ends of the dough until it forms a compact mass4 ,turn over the dough1 cover and let rise for one hour4 ,now place on the moulding board and proceed to form into loaves1 using the same method as in the sponge dough4 ,,to ,,prepare ,,loaf ,when the dough is ready to mould into loaves1 proceed2 using method as given in sponge dough1 finally rolling the loaf on the moulding board1 making it pointed at the ends4 ,now place a clean cloth in a deep baking pan and sprinkle the cloth with cornmeal4 ,place the loaf of dough on the cloth and sprinkle it lightly with cornmeal4 ,now lift the cloth up close to the dough1 making a cloth partition between each loaf4 ,let the dough rise1 about #de minutes1 and when ready to bake1 lift dough carefully from the cloth and lay on a baking sheet and gash slightly with a sharp knife4 ,wash with an egg and water1 wash and back forty-five minutes in a hot oven1 adding a small saucepan of boiling water to provide steam to keep the loaf moist while baking4 ,one-half of above recipes for small family4 ,,to ,,make ,,the ,,famous ,,french ,,bread ,pare and cut in slices two medium-sized potatoes4 ,cook until very soft in three cups of water4 ,when cooked rub through a sieve and cool4 ,there must be two cups of this mixture4 ,when the mixture is about #hj degrees ,fahrenheit1 pour in the mixing bowl and add ,one yeast cake crumbled in1 ,one-half ounce of shortening 7#a tablespoon71 ,one ounce of sugar 7#b tablespoons71 ,three-fourths ounce of salt 7#b teaspoons74 ,stir to thoroughly dissolve and then add eight cups of flour4 ,work to a dough and then proceed as in the straight dough method4 ,when the dough is ready for the pans1 cut or divide into six pieces and mould into loaves1 three inches thick and twelve inches long1 and set to rise like the ,vienna bread1 then bake1 using the same method4 ,,rye ,,bread ,two cupfuls of water1 #hj degrees ,fahrenheit1 ,two tablespoonfuls of sugar1 ,two teaspoonfuls of salt4 ,mix and then add ,one yeast cake1 ,five cupfuls of white flour1 ,three cupfuls of rye flour1 ,two tablespoonfuls of shortening4 ,work to a dough and ferment three and one-quarter hours1 then proceed as in the straight dough method4 ,when the dough is ready for the pans use the same method as for ,vienna bread4 ,bake in a similar manner1 having the oven heated to #dej degrees ,fahrenheit4 ,rye bread requires an oven hotter than for wheat bread4 ,wash the rye bread when taking from the oven with warm water4 ,caraway seeds may be added if desired4 ,,graham ,,bread ,two cupfuls of water1 #hj degrees ,fahrenheit1 ,four tablespoonfuls of syrup1 ,two tablespoonfuls of sugar1 ,two teaspoonfuls of salt4 ,stir until dissolved and then crumble in one yeast cake1 dissolve thoroughly1 and then add ,four cupfuls of white flour1 ,three and one-half cupfuls of graham flour1 ,three tablespoonfuls of shortening4 ,work to a dough and then proceed as in the straight dough method4 ,,entire ,,wheat ,,bread ,two cupfuls of water1 ,three tablespoonfuls of syrup1 ,two tablespoonfuls of sugar1 ,two teaspoonfuls of salt4 ,mix thoroughly and then crumble in one yeast cake and stir until dissolved1 then add ,seven and a half cupfuls of wheat flour4 ,work to a smooth elastic dough and proceed as in a straight dough4 ,,prune ,,bread ,wash to thoroughly cleanse one-half pound of prunes and then stone and with a pair of scissors cut into small pieces the size of a raisin4 ,when the bread is ready to go into the pans add the prunes and knead the dough well to distribute the prunes4 ,then place in pans and proceed as usual4 ,,bran ,,bread ,two cupfuls of water1 #hj degrees ,fahrenheit1 ,one-half cupful of mashed potatoes1 ,three tablespoonfuls of syrup1 ,two tablespoonfuls of sugar1 ,two teaspoonfuls of salt4 ,mix and then crumble in one yeast cake4 ,stir until dissolved1 and then add ,six cupfuls of wheat flour1 ,two and one-half cupfuls of bran4 ,proceed as in the straight dough method4 ,,california ,,orange ,,bread ,grate the rind of two oranges and then place in a bowl and add ,one cup of orange juice1 warmed to #hj degrees ,fahrenheit1 ,two tablespoonfuls of melted shortening1 ,four tablespoonfuls of sugar1 ,one and a half teaspoonfuls of salt1 ,one egg4 ,beat to mix and then dissolve one yeast cake in one cup of water #hj degrees ,fahrenheit1 and add to the above mixture2 then work in sufficient flour to make a smooth elastic dough2 usually about eight cups4 ,place in a greased bowl and turn the dough to thoroughly coat with grease4 ,cover and let rise for three hours4 ,pull the corners of the dough to the centre and punch down1 turn over and let rise again for one hour4 ,repeat the punching down and then let rise for three-quarters of an hour4 ,turn out on a moulding board and mould into three loaves1 adding ,one-half cupful of seeded raisins to one loaf1 ,one-half cupful of chopped almonds to second loaf1 and keep the third loaf plain4 ,place in greased pans and let rise for three-quarters of an hour4 ,bake in the hot oven for #dj minutes4 ,the temperature of the oven should be #djj degrees ,fahrenheit4 ,this bread is delicious for sandwiches4 ,undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked4 ,the size and shape of the pans affect the quality of the bread4 ,avoid too deep or shallow pans4 ,a pan1 #g-a_/b by #d-a_/d inches1 will give the best results4 ,turn the bread on a wire cake rack to cool4 ,this permits the free circulation of air4 ,,boston ,,brown ,,bread ,place in a bowl ,two cups of bread crumbs1 ,one-half cup of syrup1 ,one teaspoon of baking soda1 ,one tablespoon of water4 ,dissolve the baking soda in the tablespoon of water and add ,two cups of hot water4 ,beat to mix and then let cool1 add ,one-half cup of cornmeal1 ,one-half cup of graham flour4 ,beat to thoroughly mix and then pour in well-greased moulds and cover and steam or boil for one and one-half hours4 ,remove the cover and place in a slow oven for twenty minutes to dry out4 ,a one-pound coffee can makes a splendid mould4 ,,boston ,,brown ,,bread ,place in a mixing bowl ,two-thirds cup of molasses1 ,two cups of sour milk1 ,one and one-half teaspoons of baking soda4 ,stir to thoroughly dissolve the soda1 then add ,two-thirds cup of graham flour1 ,one cup of cornmeal1 ,one cup of rye flour1 ,one-half cup of seeded raisins4 ,beat to thoroughly mix and then grease thoroughly one-pound coffee can and fill two-thirds full with this mixture4 ,put on the lid and steam for two hours1 then remove the lid and place the can in the oven to dry out4 ,one-pound baking-powder cans may be used to replace the coffee cans4 ,,scotch ,,oat ,,bread ,place in a bowl ,one cupful of scalded milk cooled to #hj degrees ,fahrenheit1 ,one cupful of water1 #hj degrees ,fahrenheit1 ,one-half cup of syrup1 ,two teaspoonfuls of salt4 ,crumble in one yeast cake and then mix until the yeast cake is dissolved and then add ,four cupfuls of flour4 ,beat to mix and then let the sponge rise for two and a half hours4 ,now add ,two cupfuls of rolled oats1 ,two cupfuls of flour4 ,knead to smooth elastic dough and then place in a greased bowl1 turning the dough to coat thoroughly with shortening4 ,let rise for one and three-quarter hours4 ,pull the corners down to the centre and punch down4 ,turn over and let rise for one hour4 ,now turn out on moulding board and cut into loaves4 ,shape between the hands and place on the moulding board and cover4 ,let spring for ten minutes and then shape for pans4 ,place in well-greased pans and brush the tops of loaves with melted shortening4 ,let rise forty minutes4 ,bake in hot oven4 ,,parker ,,house ,,rolls ,place in a bowl ,three tablespoons sugar1 ,one and one-half teaspoonfuls salt1 ,four tablespoons shortening4 ,scald and pour into the bowl ,one and one-half cups of milk4 ,stir to thoroughly blend2 cool to #hj degrees ,fahrenheit4 ,now crumble in one yeast cake1 stirring until thoroughly dissolved1 then add ,six cups of sifted flour4 ,knead to smooth elastic dough2 clean out the bowl and grease thoroughly1 place in the bowl and press firmly against the bottom1 turn over2 then cover and set aside to rise for three and one-half hours4 ,punch or knead down1 turn over and let rise one hour4 ,now turn out on moulding board and shape like a long ,french loaf1 and with scissors or ,french knife cut into pieces the size of a large egg4 ,roll quickly between the hands to form a round ball1 set on moulding board and let rise for ten minutes4 ,flatten out1 using small rolling pin or palm of hand1 brush with shortening1 fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes2 bake in hot oven for fifteen minutes1 brush with melted shortening as soon as removed from oven4 ,,rasp ,,rolls ,prepare dough as for ,parker ,house rolls1 cutting dough in pieces the size of a small orange2 round up between the hands1 place on moulding board and cover for five minutes4 ,now roll on moulding board to form a ball1 using the palm of the hand2 place on well-greased baking sheet2 let rise twenty-five minutes1 bake in moderate oven twenty minutes--cool1 rub each roll over grater to rasp1 removing a light coating of the crust4 ,,luncheon ,,rolls ,prepare dough as for ,parker ,house rolls and cut in pieces the size of small egg2 round up and cover and let rise ten minutes1 roll between the board and hands1 forming points on end of rolls4 ,finish as for ,parker ,house rolls4 ,,rich ,,parker ,,house ,,rolls ,scald one pint of milk1 adding ,four tablespoonfuls of shortening4 ,cool to #hj degrees ,fahrenheit and then pour into the mixing bowl1 and add ,three tablespoonfuls of sugar1 ,two teaspoonfuls of salt1 ,one well-beaten egg1 ,one yeast cake1 dissolved in four tablespoonfuls of water1 mix thoroughly ,and then add ,three and three-quarter pints or seven and one-half cupfuls of sifted flour4 ,work to a smooth elastic dough1 grease a clean bowl and place the dough in it4 ,turn several times to coat the dough thoroughly with the shortening4 ,this prevents a crust from forming4 ,set in a place free from drafts and let rise for three and one-half hours1 then punch down and turn over4 ,let rise one and one-quarter hours4 ,punch again and then let rise three-quarters of an hour4 ,now turn on the pastry board and mould into a long strip not quite as thick as the rolling pin4 ,break the dough off into pieces weighing about one and one-half ounces4 ,form into balls and then cover and let spring or rise for ten minutes2 take a ball of the dough and round it well on the board1 then flatten slightly with the palm of the hand4 ,now mark a decided crease with the back of a knife down the centre of the roll4 ,fold over in pocketbook style1 patting the turn in the roll hard with the hand4 ,lay on well-greased tins1 brushing the rolls with shortening4 ,let rise for twenty minutes and then wash with egg and bake in a hot oven4 ,,finger ,,or ,,sandwich ,,rolls ,use the ,parker ,house roll dough1 cutting it into pieces one and one-half ounces in weight4 ,mould into balls and then set on a board and cover for ten minutes to let spring4 ,now mould into finger shapes and place on greased pans and proceed as in ,parker ,house rolls4 ,,flukes ,prepare as for finger rolls1 pointing the dough at both ends by rolling into a shape similar to a sweet potato4 ,,braids ,break off pieces of the dough three-quarters of an ounce in weight and then mould into balls and let spring for five minutes4 ,now mould out into rope-shaped pieces a little longer than a lead pencil4 ,fasten the three pieces together and then plait4 ,process as for finger rolls4 ,,rusk ,,or ,,tea ,,biscuits ,prepare dough as for ,parker ,house rolls1 cut and form in small-sized balls1 cover1 and let rise ten minutes4 ,now1 round up by rolling between the hands1 set very closely together in deep1 well-greased pans1 let rise forty minutes1 bake in a moderate oven2 brush with syrup and water and dust with sugar as soon as removed from the oven4 ,,crescents ,use the ,parker ,house roll dough and then break off into pieces weighing about twelve ounces4 ,mould into balls and then cover and let spring for ten minutes4 ,now roll out the dough one-half inch thick with rolling pin and cut into five-inch squares4 ,cut each square into a triangle and brush lightly with shortening4 ,roll from the cut side towards the point1 lapping the point closely4 ,form into crescent when setting in well-greased pan1 brush with shortening and cover and let rise for eighteen minutes4 ,wash with milk and water4 ,bake for eighteen minutes in a hot oven4 ,,english ,,bath ,,buns ,melt four ounces of butter and then place in a mixing bowl and add ,one-half cup of sugar1 ,one cup of scalding milk1 cooled to #hj degrees4 ,then add ,two well-beaten eggs1 ,one teaspoon of salt1 ne-half yeast cake4 ,stir to thoroughly mix and then add four cups of flour and work to a smooth elastic dough4 ,grease the mixing bowl well and then put in the dough4 ,press down well and then turn over4 ,cover and set to rise for four hours1 then turn on a moulding board and knead for two minutes4 ,cut into pieces for biscuits4 ,roll between the hands into round balls and then cover and let set on the moulding board for ten minutes4 ,now press flat with the hands and let rise on a well-greased baking sheet4 ,let rise for thirty minutes1 then brush with a mixture of ,four tablespoonfuls of syrup1 ,two tablespoonfuls of water4 ,bake in a hot oven for fifteen minutes4 ,,sally ,,lunn ,place in a mixing bowl ,one cup scalded milk1 cooled to #hj degrees1 ,one-half cup sugar1 ,four tablespoonfuls of shortening1 ,one well-beaten egg1 ,one-half yeast cake crumbled in4 ,beat to thoroughly blend1 and then add ,two and three-quarter cupfuls of sifted flour1 ,one teaspoonful of salt4 ,beat well1 cover and let rise for three hours1 beat again4 ,now grease thoroughly an oblong or round baking pan2 take the ,sally ,lunn and beat for five minutes1 pour into the prepared pan1 having the dough fill the pan about one-half2 let rise twenty minutes in warm place1 bake in hot oven twenty-five minutes1 then dust with sugar4 ,,plain ,,buns ,weigh out eighteen ounces of dough and divide into one dozen pieces4 ,mould into balls and let spring for ten minutes4 ,now mould up nice and round and then set close together on a well-greased pan4 ,let rise for thirty-five minutes1 and then brush the tops with egg and water2 wash and dust lightly with sugar4 ,bake for eighteen minutes in a hot oven4 ,a small pan of boiling water may be placed in the oven when baking these rolls4 ,for variety's sake1 part of the dough may be baked plain4 ,to the balance add caraway seeds1 a little citron1 nutmeg or a few currants4 ,if carefully baked and cooled1 these rolls may be stored in an air-tight box and they will keep for several days4 ,to reheat1 place in an oven with a pan of boiling water for ten minutes to freshen4 ,egg wash3 ,one egg and one-fourth cup of milk2 beat to mix2 apply with small paint brush4 ,,sticky ,,cinnamon ,,buns ,scald one cup of milk and then place ,four tablespoonfuls of shortening1 ,one-half cupful of sugar1 ,one teaspoonful of salt in the mixing bowl1 and pour over it the scalded milk4 ,stir to thoroughly mix and then cool to #hj degrees ,fahrenheit4 ,now dissolve one-half yeast cake in one-half cupful of water #hj degrees ,fahrenheit1 and when the milk is at the proper temperature1 add six cupfuls of flour and work to a smooth dough4 ,place in a well-greased bowl1 turning the dough around in the bowl so that it will be thoroughly coated with shortening4 ,cover and let rise three and one-half hours4 ,now pull the sides of the dough into the centre and punch down1 turning the dough over4 ,let rise again for one hour1 then turn on a moulding board and divide the dough in half4 ,knead each piece into a ball4 ,cover and let rise or spring for ten minutes4 ,now roll out one-quarter inch thick1 using a rolling pin4 ,brush with melted shortening and sprinkle well with brown sugar1 using about one cupful4 ,now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins4 ,begin at the edge and roll like a jelly-roll4 ,cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour4 ,then bake in a moderate oven for forty minutes4 ,to prepare the pan for the cinnamon buns3 ,grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan4 ,place buns in pan and let rise for one hour in a warm place1 then bake in a moderate oven for thirty-five minutes4 ,now for the trick4 ,when the buns are baked1 brush the pastry board with shortening1 then place ,two tablespoonfuls of brown sugar1 ,one tablespoonful of water in a saucepan1 mix thoroughly1 and then bring to a boil4 ,now1 just as soon as the buns are baked1 turn from the pan at once and brush well with the prepared syrup1 brushing the bottom with the syrup1 as brushing the candied part of the buns prevents it from hardening4 ,let cool and then use4 ,,st4 ,,nazaire ,,buns ,prepare the dough as for cinnamon buns and when ready to turn on the moulding board add ,one cupful of finely shredded citron1 ,one-half cupful of brown sugar1 ,one cupful of seeded raisins4 ,work well to distribute the fruit and then form into a long roll three inches thick4 ,cut off pieces about one and one-half ounces and form into buns4 ,let rest for fifteen minutes and then roll into round buns and place in a well-greased baking pan and let rise for thirty minutes4 ,make a hole in the centre of each bun with a small wooden stick and wash the buns with egg and milk4 ,bake in a moderate oven for twenty minutes4 ,cool1 and then fill the centre with jelly1 and ice with water icing4 ,,pinwheels ,prepare the dough and roll as for cinnamon buns2 cut in slices one-half inch thick2 place inch apart in well-greased baking sheet1 let rise twenty-five minutes1 brush with egg wash2 sprinkle with finely chopped peanuts and bake in moderate oven twenty minutes4 ,,cinnamon ,,cake ,you can use part of the dough for cinnamon cake4 ,cut the dough into pieces and then roll out three-fourths of an inch thick4 ,place in pans1 stretching and rolling the dough to fit pan4 ,brush with shortening and then cover with crumbs1 made as follows3 ,six tablespoonfuls of flour1 ,four tablespoonfuls of brown sugar1 ,two tablespoonfuls of shortening1 ,two teaspoonfuls of cinnamon4 ,rub the mixture until crumbly and then spread as directed4 ,let rise thirty-five minutes1 bake in hot oven fifteen minutes4 ,,cocoanut ,,icing ,one-half cupful of confectioner's sugar1 ,one-half cupful of cocoanut1 ,sufficient hot water to moisten4 ,spread on the buns with a spatula4 ,,cocoanut ,,buns ,prepare the dough just the same as for cinnamon buns and when ready to turn on a moulding board add ,one cupful of cocoanut1 ,three tablespoonfuls of shortening4 ,knead to mix and then work the dough into a long roll about three inches thick and then break into pieces the size of a large egg4 ,now mould until round and then let rise on the board for ten minutes4 ,mould again1 shaping oblong4 ,place on a well-greased pan and brush the buns with melted shortening4 ,let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing4 ,,almond ,,coffee ,,cakes ,prepare the dough as given in the recipe1 using the balance left for either cinnamon or cocoanut buns4 ,when ready to turn on a moulding board cut the dough in half and roll each piece out one-quarter of an inch thick4 ,spread with shortening and then lightly with brown sugar and with one-half cupful of finely shredded almonds or peanuts4 ,roll like a jelly roll4 ,press flat with a rolling pin until just one inch thick4 ,cut in pieces six inches long and then place in a well-greased baking pan and let rise thirty-five minutes4 ,when ready to bake1 cut a gash three inches long on each cake4 ,wash with egg and milk and strew with finely shredded almonds4 ,bake in a moderate oven for twenty-five minutes4 ,ice with water icing4 ,,how ,,to ,,make ,,yeast-,,raised ,,cake ,scald one cupful of milk and add one-half cupful of cold water4 ,cool the mixture to #hj degrees4 ,now add four tablespoonfuls of sugar1 one teaspoonful of salt4 ,crumble one yeast cake in the mixture and stir thoroughly until the yeast is dissolved4 ,now add four cupfuls of sifted flour and beat to a light batter4 ,cover1 and set in a place free from drafts1 where it will be kept warm in a temperature of #hj degrees and let raise for three hours4 ,now beat the dough with a spoon and let raise again for three-quarters of an hour4 ,now1 while the dough is raising last time1 place one cupful of sugar and one-half cupful shortening in a bowl and cream until light and frothy4 ,add two eggs1 one at a time1 and beat until very light4 ,when the dough is ready1 add the sugar1 eggs1 shortening and one and one-half cupfuls of flour2 beat this mixture with spoon for twelve minutes until thoroughly mixed4 ,now pour in prepared mould filling the mould half full4 ,set in warm place1 with a temperature of about #hj degrees ,fahrenheit1 to raise for one and one-quarter hours or until the mixture fills the mould4 ,bake in a moderate oven for three-quarters of an hour4 ,remove the cake from the mould and cool on a wire rack4 ,this cake may be iced or served plain2 or chopped nuts1 raisins or citron may be added to the dough with the sugar and eggs4 ,to prepare the pans3 ,grease them thoroughly1 then coat them with finely chopped nuts or fine cake crumbs before pouring in the dough4 ,,brioche ,brioche is a ,french sweet bread and while different authorities do not agree as to both the consistency and methods1 without doubt these cakes figure largely in ,french cuisines4 ,one ,french bakery prepares the brioches in loaf form and when cold it is cut in slices and steeped in orange syrup4 ,then again the brioche is spread with jam and then covered with icing or the brioche may be steeped with prepared syrup and then dipped in a batter and fried golden brown in hot fat4 ,spread with jam and serve with orange or lemon sauce4 ,the actual preparation of the brioche involves very little trouble and can be made from bread dough on baking day4 ,now one point in making these sweet breads--there is just the same trick as in moulding the loaf of bread4 ,one can learn by careful attention to details and with practice4 ,some stress may well be laid upon the lightness of the dough2 for heavy1 overrich dough that is poorly baked is injurious to health4 ,,water ,,icing ,six tablespoonfuls of confectioner's sugar and sufficient water 7boiling7 to moisten4 ,,brest ,,bread ,roll the dough into three strands about one inch thick and ten inches long4 ,fasten the three strands together and then braid4 ,place on a well-greased pan and let rise4 ,wash with egg and milk and then bake for twenty-five minutes in a moderate oven4 ,spread with jelly and then ice with water icing4 ,sprinkle with slightly browned cocoanut4 ,,to ,,make ,,brioche ,,using ,,bread ,,dough ,when the bread is ready to put in the pan cut off one pound and place the dough in a bowl4 ,now place in a separate bowl ,yolks of two eggs1 ,one-half cup shortening1 ,three-quarter cupful sugar4 ,cream until light and frothy1 then add the stiffly beaten whites of the eggs1 also ,one-half cup of milk1 ,four cups of flour1 ,one pound piece of yeast raised dough4 ,work or knead until smooth and elastic4 ,place in a greased bowl and let rise for three hours2 now turn on board1 divide into eight pieces and mould into balls4 ,cover and let rise for ten minutes4 ,now roll out one-half inch thick4 ,brush with shortening1 strew with brown sugar and nuts4 ,roll like jelly roll and then flatten well with rolling pin4 ,place in a greased pan1 cover and let rise for one-half hour4 ,now cut down the entire length of the dough1 leaving two inches on each end4 ,wash with egg wash and bake twenty minutes in hot oven4 ,sprinkle with sugar1 then return to oven five minutes4 ,,sweet ,,doughs ,in the days of long ago1 yeast1 ammonia1 pearl ash1 honey water and a treacle mixture were used to lighten cakes--before the time of dependable baking powder4 ,in ,europe the housewife makes from bread dough delicious cakes with yeast4 ,these provide splendid variety4 ,they include savarins1 babas1 and yeast-raised fruit cakes4 ,many women fail in making these delicious goodies because they do not realize that the addition of large amounts of sugar1 fruit1 shortening and eggs to yeast dough1 unless carefully handled1 is apt to produce heavy1 moist cakes that lack the light1 velvety texture which makes cake a success4 ,the addition of nuts1 cake crumbs and fruit will afford a large variety4 ,a sponge dough is necessary for successful results4 ,,russian ,,rusk ,prepare the dough as for brioche1 adding one cupful of finely shredded almonds when ready to mould for the pan4 ,use a long narrow pan to bake loaf in4 ,when baked1 cool and then cut in one-inch slices and toast light brown in the oven4 ,,spanish ,,bun ,scald one cupful of milk and then cool to #hj degrees ,fahrenheit and pour in a bowl and add ,three tablespoonfuls sugar1 ,one-half teaspoonful salt1 ,one yeast cake dissolved in four tablespoonfuls cool water1 ,three cupfuls of flour4 ,beat for five minutes with a spoon and let rise for two hours4 ,now cream ,one and one-quarter cupfuls sugar1 ,one-half cupful of shortening until very light and creamy and then drop in1 one by one1 three eggs1 beating the eggs for three minutes4 ,add this to the yeast-raised dough1 together with one cupful of sifted flour4 ,beat with a wooden spoon for fifteen minutes and then pour into a greased and floured pan1 filling the pan half full4 ,put the raisins on the top and then cover and let rise until it fills the pan almost to the edge4 ,bake in a moderate oven for fifty-five minutes and then cool and ice4 ,,babas ,prepare dough as for brioche and1 when ready to pan1 mould into loaf shape adding nuts and finely shredded citron4 ,place in well-greased ,boston brown-bread mould2 let rise for one hour4 ,bake in moderate oven forty-five minutes4 ,then begin to baste the ,baba with syrup made from ,one cupful syrup1 ,one-half cupful water1 ,one tablespoonful vanilla1 ,one teaspoonful mace4 ,cook syrup ten minutes before using to baste the ,baba1 and bake until the syrup is absorbed1 then turn on plate4 ,,anise ,,seed ,,rusk ,one tablespoonful of anise seed1 ,one-half cupful finely shredded citron4 ,add the above ingredients to the brioche dough2 mould and bake as for ,russian rusk4 ,these crisp slices will keep for a long time if placed in an air-tight box4 ,this dough may be used for the old ,english crull cakes1 which is nothing more than a doughnut4 ,prepare a dough as for a brioche and when ready for the pans turn on a molding board4 ,roll out one-quarter inch thick2 cut with doughnut cutter4 ,set on cloth to rise for fifteen minutes4 ,stretch to shape and fry in hot fat until golden brown4 ,roll in pulverized sugar and cinnamon4 ,these doughs may be moulded in wreaths1 crescents and bowknots4 ,when risen1 wash with egg wash1 then sprinkle with granulated sugar and chopped nuts and then bake in moderate oven4 ,,indian ,,griddle ,,cakes ,one cupful cornmeal1 ,one cupful flour1 ,one teaspoonful salt1 ,three level teaspoonfuls of baking powder1 ,two tablespoonfuls of syrup1 ,one tablespoonful shortening1 ,one egg1 ,one and one-quarter cups of milk4 ,beat hard to mix and then bake on a hot griddle4 ,,griddle ,,cakes ,to bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight4 ,don't you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter8 ,the buckwheat would be prepared each night just before bedtime1 and in the morning a cup of warm water was added1 together with a couple of tablespoonfuls of syrup4 ,the mixture was beaten and then the griddle was put on to heat4 ,sometimes it was a soapstone or a heavy iron griddle4 ,when well heated it was rubbed with a piece of cut turnip or potato4 ,the batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again4 ,to make perfect buckwheat cakes you must first of all obtain a stone-ground flour1 and then it must be blended in proportion4 ,good1 lively yeast is added1 and if milk is used for the mixing it must be scalded and then cooled before using4 ,to prepare the flour for the mixing3 ,three pounds of buckwheat flour1 ,one and one-half pounds of wheat flour1 ,one pound of corn flour1 ,one ounce of salt1 ,one-half ounce of baking soda4 ,sift twice to thoroughly mix and then place in a dry container and the flour is then ready to use4 ,,buckwheat ,,cakes ,scald and then rinse out with cold water a large stone crock4 ,pour in one cupful of scalded and cooled milk and ,one and one-half cupfuls of water1 #hj degrees ,fahrenheit1 ,two tablespoonfuls of sugar4 ,crumble in one-half of an yeast cake and stir until dissolved1 then add three cupfuls of the prepared buckwheat flour4 ,beat to thoroughly mix and then cover and set aside overnight to rise4 ,in the morning add sufficient lukewarm water to bring the mixture to a pouring consistency4 ,this usually requires about one cupful4 ,add two tablespoonfuls of syrup4 ,beat hard for three minutes and then let stand in a warm place while the griddle is heating1 then bake4 ,,rice ,,griddle ,,cakes ,rice griddle cakes may be prepared as follows3 ,wash one-half cup of rice in plenty of water and then place in a saucepan and add three cupfuls of water4 ,cook until the water is absorbed and the rice is soft4 ,let cool4 ,now place in a crock ,two and one-half cupfuls water1 #hj degrees ,fahrenheit1 ,two tablespoonfuls sugar1 ,one-half yeast cake4 ,stir until dissolved and then add ,the prepared rice1 ,three cupfuls white flour1 ,one-quarter teaspoonful baking soda4 ,beat to mix and then cover and set aside to rise overnight4 ,in the morning add sufficient lukewarm water to make a pouring batter1 adding two tablespoonfuls of syrup and one teaspoonful of salt4 ,beat very hard and then set in a warm place while the griddle is heating4 ,the use of a small amount of baking soda as given in above recipes is for the purpose of neutralizing the slightly acid flavor of the buckwheat--a flavor to which many folks object4 ,either of above mixes may be baked in a waffle iron instead of using the griddle4 ,try it some morning for the sake of variety4 ,use salad oil in a new sewing-machine oil can to grease waffle iron4 ,almost everyone loves good sweet butter on the hot cakes in the morning4 ,at the present prices of butter the frugal housewife looks upon the fast disappearing pat of butter with alarm4 ,now try this and save the butter and yet give the folks the butter flavor upon their cakes2 place two tablespoonfuls of butter in a pitcher which will hold a cupful of syrup4 ,add the syrup and then place the pitcher in a pan of warm water and set on the stove to heat4 ,beat constantly until the butter melts and produces a creamy mix4 ,stale bread may be crumbled or soaked in cold water pressed dry and used in place of rice or cornmeal4 ,so may oatmeal or other leftover breakfast cereals1 as well as mashed potatoes1 be used4 ,reserve about one cupful of the yeast batter to start the next batter4 ,use this starter in place of the yeast4 ,renew the yeast mix every fifth morning4 ,a word about the griddle may not come amiss4 ,the old-fashioned iron or soapstone may be used and will give good results4 ,aluminum griddles do not require greasing4 ,,bread ,,griddle ,,cakes ,try these cakes some morning when the folks are tired of the usual breakfast dishes4 ,place in a pitcher overnight ,two cups of buttermilk or sour milk1 ,one cup of water1 ,two cups of bread crumbs4 ,let stand in the kitchen in a cool place4 ,do not put in the icebox4 ,in the morning add ,one teaspoonful baking soda dissolved in ,three tablespoonfuls of water4 ,beat to thoroughly mix and then add ,two tablespoonfuls syrup1 ,two tablespoonfuls shortening1 ,one teaspoonful salt1 ,one and one-half cups flour1 ,two teaspoonfuls baking powder4 ,beat hard to mix and then bake on a hot griddle4 ,,cornmeal ,,griddle ,,cakes ,scald one cup of cornmeal with two cups of boiling water1 and then let cool4 ,now add ,one and one-half cupfuls water1 #hj degrees ,fahrenheit1 ,three tablespoonfuls of syrup1 ,one teaspoonful of salt1 ,one-quarter yeast cake1 ,two cupfuls flour1 ,one-quarter teaspoonful baking soda4 ,beat hard and then let rise overnight2 then prepare as for buckwheat cakes4 ,modern methods have eliminated the yeast and substituted baking powder1 thus making a quicker mix4 ,to prepare buckwheat cakes with baking powder1 prepare a blend of flour as follows3 ,two pounds of buckwheat1 ,one pound of wheat flour1 ,one cupful cornmeal1 ,one ounce of salt1 ,three ounces of baking powder1 ,one-quarter ounce baking soda4 ,sift three times to mix and then place in a dry container and use as required4 ,,how ,,to ,,bake ,,the ,,pancake ,use a frying-pan that is perfectly flat2 the iron ones are best1 as they hold the heat longer and can be regulated so that the cake will not burn4 ,,pancakes ,,for ,,two ,yolk of one egg1 ,two tablespoonfuls sugar or syrup1 ,one cupful milk1 ,one tablespoonful shortening1 ,one teaspoonful salt1 ,one teaspoonful vanilla or nutmeg1 ,one and one-quarter cupfuls flour1 ,two level teaspoonfuls baking powder4 ,place in a bowl4 ,beat with a ,dover egg-beater to thoroughly mix and then fold in the stiffly beaten white of egg4 ,pour the mixture into a pitcher and then place two tablespoonfuls of shortening in a frying pan4 ,when smoking hot pour in just sufficient batter to cover the bottom of the pan4 ,when it begins to bubble turn the cake over and bake on the other side4 ,lift and spread lightly with jelly or roll1 or use the following mixture3 ,three tablespoonfuls butter1 ,one-half cupful of ,,xxxx sugar1 ,cream well1 and then add ,one tablespoonful lemon juice1 ,one tablespoon boiling water4 ,beat to blend4 ,,plain ,,pancakes ,place in a bowl one quart of milk and then add ,two eggs1 ,one-half teaspoonful nutmeg1 ,five cupfuls sifted flour1 ,four tablespoonfuls syrup1 ,five level teaspoonfuls baking powder4 ,beat to mix and then bake4 ,to insure sufficient cakes use two pans for cooking or bake on a griddle4 ,,pancakes ,,au ,,fait ,one cupful milk1 ,two eggs1 ,one and one-half cupfuls flour1 ,two teaspoonfuls baking powder1 ,two tablespoonfuls shortening1 ,one-half teaspoonful nutmeg4 ,beat to mix4 ,now prepare ,one-half cupful of nuts1 chopped very fine1 ,one dozen maraschino cherries1 well-drained and chopped fine4 ,mix well and then pour pancake in hot pan and sprinkle with the above mixture4 ,let bake and then lift4 ,spread with honey and dust with pulverized sugar4 ,roll and garnish with maraschino cherry4 ,,french ,,pancake ,one egg1 ,one-quarter cupful milk4 ,beat to mix and then add ,one-half cupful flour1 ,one-half teaspoonful salt1 ,one teaspoonful baking powder4 ,beat well to thoroughly mix and then pour in a hot pan containing three tablespoonfuls of shortening3 pour just enough to barely cover the bottom of the pan4 ,cover the pan with a hot lid4 ,let the cake bake4 ,when ready to turn slip the cake on the hot lid and invert1 returning the cake to the pan4 ,spread with sugar and cinnamon4 ,bar le duc or currant jelly may be used to spread on the cakes4 ,fold like an omelet and place a spoonful of jelly on top4 ,serve4 ,this will make two large pancakes4 ,,irish ,,pancakes ,one cupful mashed potatoes1 ,two cupfuls flour1 ,one teaspoonful salt1 ,three teaspoonfuls baking powder1 ,two eggs1 ,one cupful milk1 ,four tablespoonfuls syrup1 ,one and one-half teaspoonfuls nutmeg4 ,beat to thoroughly mix and then bake on a griddle4 ,spread with butter and sugar4 ,,belgium ,,pancakes ,two cupfuls of unsweetened thin applesauce1 ,one well-beaten egg1 ,three tablespoonfuls syrup1 ,two and one-half cupfuls flour1 ,three teaspoonfuls baking powder1 ,one tablespoonful shortening1 ,one-half teaspoonful cinnamon4 ,beat to mix and then bake in the usual manner4 ,serve with butter and syrup4 ,,waffles ,waffles are made from a thin batter and are baked in a well-heated waffle iron4 ,many failures to make good waffles are due to the fact that the iron is not sufficiently hot4 ,the iron must be thoroughly cleaned after each baking4 ,place the iron on the range to heat1 turning it several times4 ,try this method in greasing the iron4 ,purchase a large-sized sewing machine oil-can1 wash well in plenty of hot water and soap1 then rinse thoroughly and dry4 ,now fill with a good salad oil and when the iron is heated1 oil it on both sides4 ,now you are ready to bake the waffles4 ,reverse the iron1 having the hot side on top1 and pour in the batter and then bake about three minutes1 reversing the iron once4 ,when the waffles are baked remove from the iron and then oil and reverse it again1 putting the side that was next to the fire on top and then pour in the batter1 close and bake as before4 ,,quick ,,breads ,quick breads include griddle cakes1 waffles1 muffins1 ,sally ,lunns1 shortcakes and biscuits4 ,these doughs are made light or leavened by the use of eggs1 baking soda1 baking powder and steam created in baking and by air beaten into the mixture4 ,their entire success depends upon the careful measurement of ingredients1 the mixing and the baking4 ,using all water in place of milk or equal parts of milk and water will give splendid results4 ,,griddle ,,cakes ,place the griddle on the range to heat slowly1 while mixing the batter4 ,place in a bowl or a flat1 wide-mouthed pitcher ,one cupful milk1 ,one cupful water1 ,one teaspoonful salt1 ,one tablespoonful syrup1 ,two and one-half cups of flour1 ,two tablespoonfuls shortening1 ,four level teaspoonfuls baking powder4 ,beat to mix to a smooth batter4 ,this amount of batter will make hotcakes for four persons4 ,for larger amounts1 multiply4 ,one egg may be used for every two cupfuls of flour4 ,test the griddle by dropping a few drops of water on it2 if the water boils1 the griddle is sufficiently hot to bake with4 ,aluminum griddles do not require any grease4 ,rub with a clean cloth dipped in salt4 ,grease iron griddles slightly4 ,pour on the batter2 just as soon as the cakes begin to form air bubbles slip a cake-turner under the cakes and turn them4 ,now1 if large bubbles rise at once to the top of the cakes1 the griddle is too hot and the heat should be reduced2 while1 if the cake stiffens before the underside is brown the griddle is not hot enough4 ,never turn a griddle cake twice--this makes them heavy4 ,serve them as soon as baked1 piling not more than five or six together4 ,sour milk may be used in place of sweet milk4 ,discard the baking powder and use one level teaspoonful of baking soda for each cup of sour milk4 ,one egg and two cupfuls of water may be used in place of two cupfuls of milk4 ,,waffle ,,batter ,one cup of milk1 ,one cup of water1 ,one egg1 ,one teaspoonful of salt1 ,two and one-quarter cupfuls flour1 ,three teaspoonfuls baking powder1 ,one tablespoonful syrup1 ,two tablespoonfuls shortening4 ,beat to a smooth batter in a wide-mouthed pitcher4 ,one-half of this amount for two people4 ,cold boiled rice1 hominy1 oatmeal and stale bread that has been soaked in cold water and then pressed dry and rubbed through a sieve may be added to the griddle cakes and waffle batters4 ,,muffins ,muffins are made from a drop batter and may be baked in rings1 on a griddle1 in muffin pans or in custard cups4 ,to bake the muffins in rings on a griddle upon the top of the stove--grease the griddle well1 and also have the rings well greased4 ,put the griddle on to heat when starting to mix the drop batter and keep the rings cool until ready to bake4 ,place in a bowl or pitcher ,one and one-half cupfuls of milk or equal parts of milk and water1 ,one egg1 ,one teaspoonful salt1 ,two tablespoonfuls syrup1 ,two tablespoonfuls shortening1 ,two and three-quarters cupfuls flour1 ,five level teaspoonfuls baking powder4 ,beat this mixture smooth and then place the rings on a hot griddle and half fill with the drop batter4 ,when well risen and nearly dry1 turn over1 using the griddle-cake turner to turn the muffins and rings4 ,bake on the other side4 ,it will require about eighteen minutes to bake these muffins4 ,tear them apart1 butter and serve them at once4 ,to bake muffins in pans or custard cups1 grease the pans or cups well and half fill with the drop batter and then bake in a hot oven for fifteen minutes4 ,,oatmeal ,,muffins ,put two cups of oatmeal through the food chopper into the mixing bowl and then add ,one and one-half cups of sour milk1 ,one teaspoonful baking soda dissolved in one tablespoon of cold water1 ,one-half teaspoon salt1 ,four tablespoonfuls syrup1 ,two tablespoonfuls shortening4 ,one cup of sifted flour4 ,beat to mix and then pour into well-greased muffin pans and bake in a hot oven for twenty minutes4 ,,sour ,,milk ,,gems ,one and one-quarter cups sour milk1 ,two tablespoonfuls shortening1 ,one teaspoonful soda1 ,one teaspoonful salt4 ,mix to thoroughly blend and then add ,one cupful white flour1 ,one and one-half cupfuls graham flour4 ,two teaspoonfuls baking powder4 ,beat to thoroughly mix and then bake for eighteen minutes on well-greased muffin pans4 ,,bran ,,muffins ,two and one-half cups of bran1 ,one and one-half cups of flour1 ,one teaspoonful salt1 ,four tablespoonfuls syrup1 ,two tablespoonfuls shortening1 ,one egg1 ,one and three-quarter cups of buttermilk1 ,one teaspoonful soda4 ,dissolve the soda in the buttermilk and then beat to mix4 ,fill into well-greased muffin pans and bake in a moderate oven for twenty-five minutes4 ,toast the left over muffins4 ,,english ,,muffins ,place in a mixing bowl ,two and one-half cups flour1 ,one teaspoon of salt1 ,two tablespoons of sugar1 ,two teaspoons of baking powder4 ,sift to thoroughly mix1 then add ,one and one-half cups of sour milk1 ,one teaspoon of baking soda4 ,dissolve the baking soda in the milk and then mix thoroughly by heating hard4 ,now place well-greased muffin rings on well-greased hot griddle4 ,fill the rings half full and bake slowly for fifteen minutes4 ,turn with a cake-turner when the inner side is nicely browned4 ,,nut ,,ginger ,,muffins ,place in a mixing bowl ,one-half cup of brown sugar1 ,one cup of molasses1 ,one-half cup of water1 ,one teaspoon soda1 ,two teaspoons ginger1 ,one teaspoon cinnamon1 ,one-half teaspoon allspice1 ,six tablespoonfuls shortening1 ,one egg1 ,three cups of flour1 ,two teaspoons baking powder1 ,one-half cup finely chopped peanuts4 ,beat thoroughly to mix and then fill into well-greased and floured muffin pans1 filling the pans little more than half full4 ,bake in a moderate oven for twenty minutes4 ,this amount will make about eighteen muffins4 ,,honey ,,and ,,nut ,,bran ,,muffins ,place in a mixing bowl ,one-half cup of honey1 ,one teaspoon of baking soda1 ,one teaspoon of salt1 ,two cups of bran1 ,one and one-half cups of flour1 ,three-quarters cup of finely chopped nuts4 ,one and one-half cups of milk1 ,one egg4 ,beat hard and thoroughly mix and then bake in well-greased muffin pans in hot oven for twenty-five minutes4 ,serve with strawberry1 orange or pineapple marmalade4 ,,sally ,,lunns ,sally ,lunns are made from a drop batter and are usually baked in deep layer-cake pans4 ,to serve cut in wedge-shaped pieces--like pie--and then split and butter and cover with a napkin4 ,serve at once4 ,place in a bowl ,one-half cupful sugar1 ,four tablespoonfuls shortening4 ,cream until light and then add ,one egg1 ,one and one-half cupfuls of equal parts milk and water1 ,three cupfuls flour1 ,five level teaspoonfuls baking powder4 ,beat to a smooth batter and then pour into well-greased pans and bake for twenty-five minutes in a moderate oven4 ,when nearly baked brush the tops quickly with milk and sprinkle well with granulated sugar4 ,one-half cup of finely chopped citron or seeded raisins may be added if desired4 ,,corn ,,muffins ,place in a mixing bowl ,three-quarters cup cornmeal1 ,one and one-quarter cups flour1 ,one teaspoon salt1 ,two level tablespoons baking powder1 ,two tablespoons shortening1 ,four tablespoons syrup1 ,one and one-quarter cups of water4 ,beat to mix and bake in well-greased iron muffin pans4 ,,rice ,,muffins ,place in a mixing bowl ,one egg1 ,two tablespoons of sugar1 ,two tablespoons of shortening1 ,one teaspoon of salt1 ,one cup of milk1 ,one and one-half cups of flour1 ,four teaspoons of baking powder1 ,one cup of cold boiled rice4 ,beat hard to thoroughly mix and then pour in well-greased muffin pans4 ,bake twenty-five minutes in a hot oven4 ,,batter ,,bread ,place in a mixing bowl ,three tablespoonfuls shortening1 ,one and one-half cups cornmeal4 ,pour over ,two and one-half cups boiling water4 ,now add ,one and one-half cups sour milk or water1 ,one cup of flour1 ,one teaspoon salt1 ,two level tablespoons baking powder1 ,four tablespoons syrup or sugar1 ,one egg4 ,beat to mix1 pour in well-greased baking dish and bake in hot oven for forty minutes4 ,,southern ,,spoon ,,bread ,the success of making and baking this delicacy depends entirely upon a thorough beating of the batter and a hot oven4 ,the southern mammy invariably uses the coarse white oatmeal1 but you may use the yellow and obtain just as good results4 ,place one quart of boiling water in a saucepan and then add one teaspoonful of salt1 two tablespoonfuls of shortening and one and one-half cupfuls of cornmeal4 ,pour the meal in slowly1 and just as soon as it boils remove from the fire and let cool4 ,now add ,yolk of two eggs1 ,two cupfuls of sour milk1 ,one cupful flour4 in which you have dissolved one level teaspoonful of baking soda and one-half cupful of syrup4 ,beat this mixture with a large spoon and now cut and fold in the stiffly beaten whites of the eggs4 ,pour in hot1 well-greased baking dish and bake in a quick oven4 ,to add soda to the sour milk1 dissolve the soda in one tablespoonful of the milk before adding to the remainder of the milk1 and then use a ,dover egg-beater and beat for three minutes to thoroughly mix4 ,,louisiana ,,corn ,,bread ,place in a mixing bowl ,one cup of cornmeal1 ,one and one-quarter cups of flour1 ,one teaspoon of salt1 ,five level teaspoons of baking powder1 ,two tablespoons of shortening1 ,four tablespoons of syrup1 ,one egg1 ,one and one-half cups of milk4 ,beat hard to mix and then pour into well-greased square pans4 ,bake for thirty-five minutes in a hot oven4 ,,rice ,,batter ,,cakes ,place in a bowl ,one cup of cold boiled rice1 ,one egg1 ,one-half cup of milk1 ,three-quarters cup of flour1 ,one teaspoon of salt1 ,two teaspoons of baking powder1 ,one teaspoon of shortening1 ,one tablespoon of syrup4 ,beat to mix and then bake on a hot griddle and serve with butter and sugar4 ,,biscuits ,place in a mixing bowl ,three and one-half cups of flour1 ,one teaspoon of salt1 ,three level tablespoons baking powder1 ,one level tablespoonful sugar4 ,sift to mix2 then rub in three tablespoonfuls of shortening and mix to dough with ,one cup of milk or water4 ,now work in a bowl to a smooth elastic dough1 roll out three-quarters of an inch thick1 cut1 wash tops with milk and bake in hot oven twelve to fifteen minutes4 ,,currant ,,biscuits ,add one cup of currants to sweet biscuit dough4 ,,raisin ,,biscuits ,add one cup of raisins to sweet biscuit dough4 ,,cocoanut ,,biscuits ,put one cup of cocoanut through food chopper and add to sweet biscuit dough4 ,,sweet ,,biscuits ,three and one-quarter cups flour1 ,one teaspoon salt1 ,one-half cup sugar1 ,three level tablespoons baking powder4 ,sift to mix2 then rub in four tablespoonfuls shortening4 ,break egg in cup and fill cup with milk1 turn in bowl and beat to mix4 ,use this for doughing up the sweet biscuits4 ,work dough in bowl until smooth1 turn on lightly floured board1 cut1 brush tops with milk1 bake in hot oven fifteen minutes4 ,,scones ,scones are delicious hot breads that are served for breakfast in the ,british ,isles2 they replace the ,american pancake and for tea replace our hot biscuits4 ,many varieties of scones are made in ,scotland4 ,currants1 citron and raisins are used in the dough1 while in other parts of the ,united ,kingdom these cakes are split1 buttered and served with marmalade or gooseberry jam4 ,,delicious ,,english ,,scones ,place in a mixing bowl ,four cups of sifted flour1 ,two tablespoons of baking powder1 ,two level tablespoons of sugar1 ,one-half teaspoon of salt4 ,rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening4 ,now beat up an egg and then add one-half of the beaten egg to one and one-fourth cups of milk4 ,beat to mix4 ,use this to make a soft dough4 ,turn on a lightly floured baking board and knead for three minutes4 ,now divide into five pieces and mould each piece round like a saucer1 and cut each way1 making four wedge-shaped pieces2 place on a well-greased baking sheet and brush with the remaining half of the egg1 and bake in a hot oven for fifteen minutes4 ,,scotch ,,scones ,place in a mixing bowl ,five cups of flour1 ,one and one-half teaspoons salt1 ,three level tablespoons baking powder1 ,one-half cup of sugar4 ,sift to mix and then rub in ,one-half cup of shortening1 ,and mix to a dough with ,one and one-fourth cups of milk4 ,now work in ,one-half cup of currants1 ,or ,one-half cup of raisins1 ,one-quarter cup of finely chopped citron1 ,one teaspoon cinnamon1 ,one-half teaspoon nutmeg1 ,one-half teaspoon allspice4 ,divide into six pieces and then roll out the size of a saucer and about three-quarters of an inch thick4 ,make two cuts forming a cross1 dividing the dough into four wedge-shaped pieces4 ,brush with beaten egg and bake for fifteen minutes in a hot oven4 ,this amount will make twenty-four scones4 ,to serve1 split and fill with jam and then pile on a wicker basket1 cover with a napkin and serve with tea4 ,,irish ,,scones ,three cups of mashed potatoes1 ,three cups of sifted flour1 ,two teaspoons of salt1 ,two level teaspoons of baking powder1 ,three level teaspoons of shortening4 ,now place in a bowl ,one-half cup of milk1 ,one egg4 ,beat4 ,use about two-thirds of the egg and milk mixture to form a dough4 ,knead the dough to a smooth mixture and then divide into four parts4 ,pat or roll out like a saucer and then make two cuts to form the cross1 cutting into four pieces4 ,brush with part of egg and milk mixture and then place on a baking sheet and bake in a hot oven for eighteen minutes4 ,,popovers ,place the popover pan in the oven to heat4 ,when hot start to mix the batter4 ,place in a measuring cup one egg1 then fill with milk4 ,pour into a mixing bowl and then add ,one cup of sifted flour1 ,one teaspoon of sugar1 ,one-half teaspoon of salt4 ,beat with egg-beater until the mixture is a mass of bubbles on top1 when the egg-beater is removed4 ,this usually takes about five minutes4 ,now grease the hot popover pan well and fill one-half full with the batter4 ,place in a hot oven and bake for thirty-five minutes4 ,do not open the oven door for ten minutes after you put the popovers in4 ,opening the door before this period of time elapses prevents the mixture from springing or popping4 ,after twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centres4 ,,doughnuts ,take brioche dough1 roll out one-half inch thick1 cut with biscuit cutter1 place on moulding board1 cover and let rise fifteen minutes1 fry golden brown in hot fat--roll in sugar and cinnamon4 ,,doughnuts ,,with ,,fruit ,,centre ,after doughnuts are cut and layed on board to rise1 make an opening in side of same and insert one spoonful of jelly1 pinch edges together and cover4 ,let rise and fry in usual manner4 ,,crullers ,place in bowl ,five cups of sifted flour1 ,one teaspoon of salt1 ,three level tablespoons baking powder1 ,one and one-quarter cups sugar4 ,rub between the hands to thoroughly mix2 then rub in three tablespoonfuls shortening4 ,then place ,one egg1 ,one cup of milk in a bowl2 beat to mix4 ,use this to form the dough1 roll out one-half inch thick1 cut and fry golden brown in hot fat4 ,,how ,,to ,,fry ,,crullers ,,or ,,doughnuts ,when ready to fry place four cups of vegetable oil in a pan4 ,the pan should not be too large and the fat should be deep enough to allow the cruller to swim at least two and one-half inches from the bottom of the pan4 ,,golden ,,brown ,heat the fat and test before starting to cook by dropping in a small piece of the dough and starting to count #aja1 #ajb1 #ajd and so on until #aaj is reached4 ,the sample should now be floating on top and a light brown in color4 ,do not attempt to start frying before this time1 as the fat will not be sufficiently hot and the crullers will soak up the grease4 ,drop four or five doughnuts in the hot fat at a time1 turning constantly1 and cook until golden brown1 lift1 let drain few seconds1 lay on paper towelling and then roll in sugar and cinnamon4 ,,sponge ,,cake--,,one ,,egg ,place in mixing bowl ,one-half cup sugar1 ,yolk of one egg1 ,one tablespoon butter4 ,cream well1 then add ,three tablespoons water1 ,two-thirds cup of flour1 ,one teaspoon baking powder1 ,pinch salt4 ,beat to mix1 then fold in the stiffly beaten white of one egg2 bake in well-greased and floured pan in slow oven thirty minutes4 ,,sponge ,,cake--,,two ,,eggs ,place in mixing bowl ,three-quarters cup of sugar1 ,yolks of two eggs4 ,cream well and then add ,four tablespoonfuls water1 ,one cup of flour1 ,two teaspoonfuls baking powder1 ,pinch salt4 ,beat to mix1 then cut and fold in stiffly beaten whites of two eggs4 ,bake in well-greased and floured cake pan in slow oven thirty-five minutes4 ,,sponge ,,cake--,,three ,,eggs ,place in a mixing bowl ,one cup of sugar1 ,yolks of three eggs4 ,cream until light lemon color1 then add ,six tablespoonfuls cold water1 ,one and one-quarter cups flour1 ,two teaspoonfuls baking powder1 ,pinch salt ,beat just enough to mix4 ,then cut and fold in the stiffly beaten whites of three eggs4 ,bake in well-greased and floured cake pan with tube in centre in moderate oven forty minutes4 ,,fruit ,,cake ,place in mixing bowl ,one-half cupful of brown sugar1 ,one cupful of molasses1 ,two tablespoons of cocoa1 ,one egg1 ,one and one-half level teaspoonfuls of baking soda1 ,one cup cold coffee1 ,three and one-half cupfuls sifted flour1 ,one and one-half teaspoonfuls cinnamon1 ,one teaspoonful nutmeg1 ,one cupful seeded raisins1 ,one-half cupful chopped nuts4 ,beat to thoroughly mix and then pour in a greased and floured cake pan and bake in a moderate oven for one hour4 ,,jelly ,,roll ,cover the bottom of an oblong pan with a greased and floured paper and then pour in sponge cake mixture one-quarter of an inch deep4 ,spread evenly and then bake for ten minutes in a hot oven4 ,turn on a cloth and then trim the edges4 ,spread with jelly and roll tightly in a cloth4 ,set aside to cool and then ice with water icing4 ,a ,,small ,,angel ,,cake ,one-half cupful sugar1 ,one-half cupful flour1 ,one-half teaspoonful cream of tartar4 ,sift four times and then place whites of three large eggs in a bowl and beat until they will hold their shape4 ,now gently cut and fold in the sugar and flour4 ,pour into an ungreased tube pan and bake for thirty-five minutes in a moderate oven4 ,when baked remove and turn upside down to cool4 ,,one-,,egg ,,loaf ,,cake ,place in a bowl ,three-quarters cup of sugar1 ,one egg1 ,four level tablespoonfuls of shortening1 ,two cups of sifted flour1 ,four level teaspoons of baking powder1 ,one level teaspoonful of flavoring1 ,three-quarters cup of water4 ,beat hard to mix for five minutes4 ,pour into prepared loaf-shaped pans and bake in a moderate oven for thirty-five minutes4 ,to prepare the pan1 grease thoroughly and then dust well with flour1 then pour in the batter4 ,to make a raisin cake spread three-quarters cup of raisins on top of the cake when it is in the pan ready to put in the oven4 ,the rising dough will distribute the raisins through the cake4 ,one-half cup of currants1 ,one cup finely chopped nuts1 or ,one-half cup of finely chopped citron ,one-half cup of finely chopped citron may replace the raisins4 ,or this cake may be baked in a tube pan and then cooled and split and filled with custard or sour cream cake filling and then iced with chocolate icing4 ,for a layer cake grease the layer cake pan1 line with plain paper and then grease again4 ,now divide the dough into the two pans and spread the mixture higher on the sides1 leaving the centre shallow4 ,bake in a moderate oven for eighteen minutes4 ,put the layers together as follows3 spread one layer with jelly and then sprinkle lightly with cocoanut4 ,now place the top layer in position and then spread the top1 then cover thickly with cocoanut4 ,finely chopped nuts may be used instead of cocoanut4 ,,ginger ,,cake ,place in a mixing bowl ,one cup of molasses1 ,three-quarters cup of sugar1 ,ten tablespoonfuls of shortening1 ,three and one-half cups of flour1 ,one level tablespoon of baking powder1 ,one cup of cold water1 ,one teaspoon of baking soda1 dissolved in the water1 ,one egg1 ,one teaspoon of ginger1 ,one teaspoon of cinnamon1 ,one-half teaspoon of cloves4 ,beat to thoroughly mix and then divide and add the fruit to one part1 the cocoanut or chopped nuts to the second part and bake the other part plain4 ,pour into well-greased and floured loaf-shaped pans and bake in slow oven for forty minutes4 ,,swiss ,,crumb ,,cake ,place in a mixing bowl ,three-quarters cup of brown sugar1 ,two cups of flour1 ,one teaspoon of salt1 ,two tablespoons of baking powder1 ,one teaspoon of cinnamon1 ,one teaspoon of ginger1 ,one-half teaspoon of cloves1 ,one-half cup of cocoa4 ,sift to mix and then rub in ,one-half cup of shortening and ,one cup of syrup1 ,two cups of sour milk1 ,three-quarters teaspoon baking soda1 ,two cups of fine bread crumbs1 ,one package of seedless raisins4 ,dissolve the baking soda in the milk4 ,beat all hard to mix and then pour into well-greased and floured oblong pans and bake in a slow oven for one hour4 ,cool and ice with water icing4 ,this cake is delicious and will keep1 if wrapped in wax paper1 for a month4 ,,louisiana ,,crullers ,one cup of sour cream1 ,one cup of sugar1 ,one level teaspoonful baking soda1 ,one level teaspoonful nutmeg1 ,one egg4 ,beat to thoroughly blend and then add four and one-half cupfuls of flour4 ,roll out on a floured pastry board and then cut and fry in hot vegetable cooking oil until they are golden brown4 ,the temperature for cooking crullers in the oil is #cfj degrees ,fahrenheit4 ,,moravian ,,spice ,,cake ,one and one-half cups of brown sugar1 ,nine tablespoons of shortening1 ,one egg1 ,one cup of sour milk1 ,one teaspoon of baking soda dissolved in the milk1 ,two teaspoons of cinnamon1 ,one teaspoon of ginger1 ,one-half teaspoon of allspice1 ,one-half teaspoon of cloves1 ,five tablespoons of cocoa1 ,three and one-half cups of sifted flour1 ,one level tablespoon of baking powder1 ,one-half cup of chopped nuts1 ,one-half package of seedless raisins4 ,beat to mix and then bake in well-greased and floured loaf-shaped pans in moderate oven for forty minutes4 ,ice with chocolate icing made as follows3 ,one cup of ,,xxxx sugar1 ,six tablespoons cocoa1 ,one tablespoon of cornstarch4 ,sift to mix and then add just sufficient boiling water to make a mixture that will spread4 ,,two ,,layer ,,cake ,place in bowl ,one and one-half cups of sugar1 ,yolks of two eggs4 ,cream1 then add ,one-half cup of shortening1 ,cream again1 then add ,three cups of flour1 ,two level tablespoons baking powder1 ,one teaspoonful flavoring1 ,one cup of water or milk4 ,beat just enough to mix1 then fold in whites of two eggs1 bake in well-greased and floured deep layer-cake pans in moderate oven twenty minutes4 ,every variety of layer cake may be made from this foundation4 ,to chocolate layer cake--put together with chocolate icing and cover cake with same icing4 ,,drop ,,cakes ,place in a mixing bowl ,three-quarters cup of sugar1 ,yolks of two eggs4 ,cream and then add ,four tablespoonfuls of shortening1 ,one and one-half cups of flour1 ,three teaspoonfuls of baking powder1 ,stiffly-beaten whites of two eggs4 ,drop by the spoonful three inches apart on well-greased and floured baking sheet4 ,bake in a moderate oven4 ,,loaf ,,cake ,place in a mixing bowl ,one and one-half cups of sugar1 ,yolks of four eggs4 ,cream until well blended and then add ,six ounces of butter4 ,cream again and then add ,four cups of flour1 ,five teaspoons of baking powder1 ,one teaspoon of flavoring1 ,one and one-quarter cups of milk4 ,beat to mix and then cut and fold in the stiffly beaten whites of the four eggs4 ,place in a well-greased and floured loaf-shaped pan and bake fifty minutes in moderate oven4 ,,cottage ,,pudding ,place in a mixing bowl ,one cup of sugar1 ,one egg1 ,six tablespoons of shortening1 ,two and one-half cups of flour1 ,five teaspoonfuls of baking powder1 ,one cup of water4 ,beat hard and thoroughly mix and then bake one-half of this mixture in well-greased custard cups for cottage pudding4 ,to the balance of the mixture add a choice of any of the following3 ,one-half cup cocoanut or ,one-half cup of finely chopped nuts1 ,one-half cup of finely chopped raisins1 ,one-half cup of currants1 candied orange peel or lemon peel1 ,one-half cup of finely chopped figs1 dates or evaporated apricots4 ,pour into well-greased and floured loaf-shaped pan and bake in moderate oven for thirty minutes4 ,cool and ice with water icing4 ,,fondant ,,icing ,place in saucepan ,two and one-half cups of sugar1 ,one-quarter cup white corn syrup1 ,one-half cup water4 ,stir to dissolve sugar1 bring to boil1 cook until it forms soft ball when tried in cold water1 or #bdj degrees ,fahrenheit in candy thermometer4 ,remove from the fire1 pour on large well-greased meat platter and let cool2 then begin and knead with spatula or spoon until creamy white--when stiff knead like dough1 cover and set aside for twenty-four hours4 ,to use1 melt in double boiler1 adding flavoring desired and just a tablespoon or two of boiling water to make a consistency that will spread4 ,,chocolate ,,icing ,place in bowl ,one pound ,,xxxx sugar1 ,two tablespoons cornstarch1 ,one-half cup cocoa1 ,sufficient boiling water to make mixture spread4 ,beat until smooth1 then add one tablespoon of melted butter and use4 ,,butter ,,cream ,,icing ,wash salt from two ounces of butter1 then beat until creamy1 then add white of one egg and beat until mixture fluffs1 then add ,one teaspoonful vanilla extract1 ,one-half teaspoonful almond or rose extract1 ,one pound ,,xxxx sugar4 ,beat to thoroughly blend1 if too thick1 add one tablespoonful of boiling water1 spread between layers and use for icing the cake4 ,cakes covered with butter cream icing may also be covered with finely chopped nuts or toasted cocoanut4 ,to toast cocoanut1 put cocoanut in pan in hot oven for few minutes1 stirring frequently until it just begins to take the color4 ,,soft ,,gingerbread ,one cup of molasses1 ,one-half cup of sugar1 ,eight tablespoons of shortening1 ,two and one-half cups of flour1 ,one teaspoon of soda dissolved in one-half cup of water1 ,one teaspoon of ginger1 ,one-half teaspoon of cloves1 ,two teaspoons of cinnamon1 ,two teaspoons of baking powder4 ,beat hard to blend and then pour into well-greased and floured pan and bake in a slow oven for thirty-five minutes4 ,,plain ,,water ,,icing ,place in bowl ,one pound ,,xxxx sugar4 ,two tablespoonfuls cornstarch1 ,one teaspoonful lemon juice1 ,sufficient hot water to spread4 ,beat to mix1 then use4 ,,orange ,,water ,,icing ,place in bowl ,one pound ,,xxxx sugar1 ,two tablespoonfuls cornstarch1 ,yolk of one egg1 ,one teaspoonful grated orange peel4 ,sufficient hot orange juice to make a mixture which will spread4 ,beat hard for a few minutes to make glassy4 ,,molasses ,,cake ,place in a mixing bowl ,one-half cup of syrup1 ,one-half cup of brown sugar1 ,six tablespoons of shortening1 ,one egg4 ,cream well and then add ,one cup of seeded raisins1 ,two and one-half cups of flour1 ,one-half teaspoon of baking soda dissolved in ,one-quarter cup of cold water or milk1 ,one-quarter teaspoonful mace1 ,one-quarter teaspoonful cloves1 ,one-half teaspoonful ginger4 ,work to a smooth dough and then roll on a slightly floured board and cut4 ,brush the tops of the cakes with syrup and sprinkle with finely chopped nuts4 ,bake for eight minutes in a moderate oven4 ,this makes about three dozen cakes4 ,,white ,,mountain ,,icing ,place in saucepan ,two cups of sugar1 ,one-half cup of corn syrup1 ,one-half cup of water4 ,stir to dissolve sugar2 bring to a boil1 cook until mixture forms soft ball1 then pour in fine stream upon stiffly beaten white of egg4 ,beat to blend and use while warm4 ,,devil',s ,,food ,,cake ,one cupful of sugar1 ,six tablespoonfuls of shortening4 ,cream well and then add ,yolk of one egg1 ,one whole egg1 ,three-quarter cupful of milk1 ,two cupfuls of flour1 ,three teaspoonfuls of baking powder1 ,one-half cupful of powdered cocoa1 ,one teaspoonful of cinnamon4 ,beat to mix and then bake in two layers in a moderate oven for twenty-five minutes4 ,now place ,left over white of egg1 ,one-half glassful of apple jelly in a bowl and beat with a ,dover egg-beater to a heavy meringue that will hold its shape4 ,use this for filling4 ,for icing use ,one cupful of ,,xxxx sugar1 ,two tablespoonfuls of cornstarch4 ,sift sugar and starch and add sufficient boiling water to moisten1 beat smooth and spread on the cake4 ,,chocolate ,,layer ,,cake ,place in a bowl ,one cup of sugar1 ,yolks of two eggs4 ,cream and then add ,six tablespoons of shortening1 ,three cups of flour1 ,five level teaspoons baking powder1 ,two teaspoons of vanilla1 ,one cup of milk or water4 ,beat to mix and then cut and fold in the stiffly beaten whites of two eggs4 ,bake in two layers in prepared pans and when cool place a chocolate filling between and ice with chocolate butter cream4 ,see chocolate filling recipe4 ,,soft ,,cookies ,place in a saucepan ,one cupful of molasses1 ,six tablespoons of shortening4 ,bring to a boil and then add ,one teaspoonful of ginger1 ,one and one-half teaspoonfuls of cinnamon1 ,one-half teaspoon of allspice4 ,stir to blend and then take from fire and let cool1 now add ,one egg1 ,one cupful of sour milk1 ,one teaspoonful of baking soda4 ,beat with a ,dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled1 usually about seven cupfuls4 ,form into balls the size of a walnut and then flatten between the hands4 ,bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes4 ,,charlotte ,,russe ,bake the sponge cake mixture in muffin pans and then cool4 ,cut slice from the top1 scoop out the crumbs and then fill with whipped cream or fruit whip4 ,,chocolate ,,butter ,,cream ,place two ounces of butter in a bowl and beat to a cream1 then add ,two and one-half cups of ,,xxxx sugar1 ,three-quarters cup of cocoa1 ,one-half teaspoon cinnamon1 ,one teaspoon of vanilla1 ,four tablespoonfuls of boiling coffee4 ,beat to a smooth cream and then spread on the cake4 ,,english ,,seed ,,cakes ,three-quarters cup of sugar1 ,one egg1 ,five tablespoons of shortening1 ,two cups of flour1 ,four teaspoons of baking powder1 ,three-quarters cup of milk1 ,two tablespoonfuls of caraway seeds4 ,place in a mixing bowl and beat to mix4 ,pour into a well-greased pan and place the following mixture on top3 ,place in a mixing bowl ,six tablespoons of flour1 ,four tablespoons of brown sugar1 ,one and one-half tablespoons of caraway seeds1 ,two tablespoonfuls of shortening4 ,rub between the fingers until fine and crumbly4 ,spread over the top of the cake and bake in a moderate oven for thirty-five minutes4 ,to prepare the pan3 ,use a deep layer-cake pan and grease it4 ,then line with paper and grease again4 ,,english ,,rocks ,place in a mixing bowl ,one and one-half cups of brown sugar1 ,two-thirds cup of shortening1 ,two eggs1 ,one teaspoon of soda1 dissolved in ,four tablespoons of water1 ,two teaspoonfuls of cinnamon1 ,one teaspoonful of nutmeg4 ,two and one-half cups of flour1 ,one and one-half cups of finely chopped nuts1 ,one and one-half cups of finely chopped raisins4 ,mix thoroughly and drop by a teaspoon on a well-greased and floured baking sheet and bake for twelve minutes in a moderate oven4 ,,fruit ,,cake ,a handsome and rich fruit cake is usually the accepted cake for weddings and anniversaries4 ,in the days of long ago the young women of the household delighted to show their skill in the making and baking of this queen of cakes4 ,in those days folks felt that it was an indispensable feature of the feast1 and the reveler of to-day holds it in equal esteem as did his grandad before him4 ,here is an old and treasured recipe3 ,place one glass of spiced jam in a bowl and add ,one tablespoon of cocoa1 ,one teaspoon of cinnamon1 ,one-half teaspoon of nutmeg1 ,two tablespoons of vanilla extract4 ,beat to thoroughly mix and then spread over the cake4 ,set the cake in a deep aluminum saucepan or stone crock and put in a warm room to ripen1 until just before ,christmas4 ,then remove the cake from the crock and wipe with a cloth which has been wrung very dry from hot water1 then ice with chocolate icing4 ,,an ,,inexpensive ,,fruit ,,cake ,one cup of syrup1 ,one-half cup of brown sugar1 ,one-half cup of shortening1 ,one egg4 ,cream well and then add ,three cups of flour1 ,one-half cup of cocoa1 ,three level tablespoons of baking powder1 ,one cup of black coffee1 ,one level tablespoon of cinnamon1 ,one teaspoon of nutmeg1 ,one-half teaspoon of cloves1 ,one-quarter teaspoon of ginger1 ,one package of seedless raisins1 ,one cup of seeded raisins1 ,one cup of finely chopped peanuts1 ,one cup of finely chopped prunes4 ,mix well and bake in well-greased and floured pan1 which has been lined with a greased and floured paper4 ,bake in a slow oven for one hour4 ,,rumanian ,,fruit ,,cake ,this is the richest cake made in ,europe during the holiday season and is usually for royalty4 ,the original recipe came to me in a form that is much too large for the ordinary family1 so ,i have divided the proportions so that even the thrifty housewife may feel she can afford this one extravagance4 ,the recipe follows3 ,one cup of honey1 ,one cup of brown sugar1 ,three-quarters cup of good shortening1 ,one teaspoon of cinnamon1 ,one teaspoon of nutmeg1 ,one-half teaspoon of ginger1 ,one-half teaspoon of cloves1 ,one-quarter teaspoon of allspice1 ,yolks of three eggs4 ,cream together and then add ,one-half pint cup of spiced jam1 ,one-half pint cup of any kind of jelly4 ,beat again to blend and then add ,six cups of sifted flour1 ,tour tablespoons of baking powder1 ,three-quarters cup of strong black coffee4 ,beat just enough to mix and then cut and fold in the stiffly beaten whites of three eggs and add ,one and one-half cups of seeded raisins1 ,one cup of seedless raisins1 ,one-half cup of seeded currants1 ,one and one-half cups of finely chopped peanuts1 or other nuts1 ,one cup of finely chopped citron1 ,one-half cup of finely chopped orange or lemon peel1 mixed1 ,one cup of finely chopped figs1 ,one cup of finely chopped apricots1 ,one cup of finely chopped and stoned prunes4 ,mix in the fruit well and then grease and flour a round pudding pan and line with three thicknesses of greased and floured paper4 ,pour in the cake mixture and cover the top of the cake with a well-greased paper4 ,now set the pan containing the cake in a large baking pan1 which contains about three cups of boiling water4 ,place in a slow oven and bake for two and one-half hours4 ,remove and let cool and then turn from the pan and brush the paper with boiling water to remove4 ,now to ripen or age4 ,,cheap ,,fruit ,,cake ,place in a saucepan ,one cup of syrup1 ,one cup of coffee1 ,one-half cup of shortening1 ,one-half cup of cocoa1 ,one-half cup of brown sugar1 ,one package of raisins1 ,one and one-half cups of finely chopped peanuts1 ,two teaspoons of cinnamon1 ,one-half teaspoon of nutmeg1 ,one-half teaspoon of allspice1 ,one-half teaspoon of cloves4 ,bring to a boil and then set back on the stove and let cook very slowly for ten minutes4 ,turn into a mixing bowl and let cool4 ,now add five cups of sifted flour1 four level tablespoons of baking powder2 beat to thoroughly mix and then turn into well-greased and floured pan and bake in a slow oven for fifty-five minutes4 ,cool and store as for ,rumanian fruit cake4 ,,white ,,fruit ,,cake ,which is commonly called the ,bride's ,cake4 ,eight ounces of creamery butter1 ,two cupfuls of sugar4 ,cream together until frothy and like snow1 and then add1 one at a time1 six eggs1 then add ,five cupfuls of sifted flour1 ,two level tablespoonfuls baking powder1 ,one cupful of seeded raisins1 ,one cupful of currants1 ,one cupful of finely chopped citron1 ,one and one-quarter cups of milk1 ,one cupful of finely chopped nuts4 ,beat to mix and then bake in a slow oven in a prepared pan one and one-half hours4 ,to prepare the pan1 grease and flour the pan and then line it with greased and floured paper4 ,,white ,,pound ,,cake ,four ounces of butter1 ,one and one-half cups of sugar4 ,cream until light and frothy1 and then add ,one cupful of milk1 ,three and one-half cupfuls of flour1 ,four teaspoonfuls of baking powder1 ,one teaspoonful of almond extract1 ,one-half teaspoonful of mace4 ,beat for five minutes to blend and then cut and fold in the stiffly beaten whites of five eggs4 ,bake in prepared pans for one hour in a moderate oven4 ,use the pans prepared the same as for the fruit cake4 ,golden cake may be made from this recipe1 using the yolks of seven eggs4 ,to use successfully you must use good shortening1 pastry flour1 granulated sugar and fresh eggs4 ,exact care in measuring with the proper methods of compounding and finally careful baking are necessary4 ,now for another point3 do not stir the cake after its final beating4 ,in filling the cake pan put the mixture well into the corners and leave a slight depression in the centre4 ,this will leave the cake perfectly smooth on top4 ,now1 if the oven is too cool when the cakes go into it the cake will rise over the top of the pans and become coarse-grained4 ,while1 on the other hand1 if it is too hot it will brown quickly on the top before the cake has had a chance to rise2 then when the dough does attempt to rise it will break through and crack the crust4 ,too much flour will also cause this4 ,now to break the old hoodoos about cake-baking6 ,you may look at the cake after it is in the oven ten minutes if you will open and shut the oven door gently1 and if necessary to remove the cake wait until it has reached its full height and is beginning to brown4 ,then it may be removed carefully without danger of falling4 ,sometimes it may be necessary to remove the cakes so that they may brown evenly4 ,icing the cakes greatly improves their appearance4 ,should the cake for any reason scorch1 don't trim it with a knife4 ,this spoils its appearance2 instead use a grater and remove the scorched part4 ,turn the cakes to cool upon a sieve or wire cake-rack4 ,do not attempt to ice a cake until it is cool and then coat the entire cake over with a plain water icing4 ,a ,,small ,,pound ,,cake ,four ounces of butter1 ,one cupful of sugar4 ,place in a warm bowl and cream until light and frothy2 now add yolks of four eggs and beat well for ten minutes1 then add ,three cupfuls of flour1 ,four level teaspoonfuls baking powder1 ,one cupful of milk1 ,one teaspoonful of nutmeg4 ,beat hard for fifteen minutes and then carefully fold in the stiffly beaten white of an egg and then pour into a prepared pan and bake for sixty minutes in slow oven4 ,a ,,large ,,pound ,,cake ,one and one-half cupfuls of sugar1 ,eight ounces of shortening4 ,cream together until light and fluffy and then add ,yolks of six eggs1 ,five cupfuls of sifted flour1 ,three level teaspoons of baking powder1 ,one and one-half cupfuls of milk1 ,one teaspoonful of mace4 ,beat for twenty minutes to blend and then carefully fold in the stiffly beaten whites of the six eggs4 ,bake in a prepared pan for eighty minutes in a moderate oven4 ,,cobbler1 ,,southern ,,style ,select the fruit desired and to one quart of stewed fruit add ,one and one-half cups of fine bread crumbs1 ,one cup of brown sugar1 ,three tablespoonfuls of melted shortening1 ,one teaspoon of nutmeg or cinnamon4 ,mix well and then turn into well-greased baking dish and cover with a crust of pastry4 ,bake in a slow oven for forty minutes4 ,serve with either fruit or vanilla sauce4 ,,cherry ,,roly-,,poly ,place in a mixing bowl ,two and one-half cups of sifted flour1 ,two tablespoons of baking powder1 ,one teaspoon of salt1 ,one-half cup of sugar4 ,sift to mix4 ,now rub in one-half cup of shortening and mix to a dough with three-quarters cup of water4 ,roll out one-quarter inch thick and fill with the prepared cherries4 ,roll as for jelly roll and then place in a well-greased and floured pan4 ,bake in a moderate oven for thirty-five minutes1 basting every ten minutes with syrup made from ,one-half cup of brown sugar1 ,three-quarters cup of boiling water4 ,to prepare the cherries3 ,stone two pounds of cherries and place in a saucepan and add ,one cup of brown sugar1 ,four tablespoons of water4 ,cook slowly until the cherries are soft and then add ,two tablespoons of cornstarch dissolved in ,three tablespoons of water4 ,bring to a boil and cook for five minutes4 ,cool and use4 ,this mixture must be very thick4 ,,oatmeal ,,drops ,place in a saucepan ,one cup of corn syrup1 ,one-half cup of shortening1 ,one cup of chopped raisins4 ,bring to a boil and cook for five minutes and then add ,one teaspoon of soda dissolved in ,four tablespoons of cold water1 ,two cups of rolled oats1 ,one-half cup of flour1 ,one-half teaspoon of nutmeg4 ,mix and then drop by the spoonful on a greased and floured baking sheet two inches apart4 ,bake in a hot oven for ten minutes4 ,,cheese ,,cake ,use level measurements4 ,place in a saucepan ,one cupful of milk1 ,two tablespoonfuls cornstarch4 ,dissolve the starch in the milk and then bring to a boil4 ,cook for five minutes4 ,cool and then rub one and one-half cupfuls of cottage cheese through a sieve4 ,add ,one teaspoonful of nutmeg1 ,two yolks of eggs1 ,one teaspoonful of vanilla extract1 ,two-thirds cup of sugar4 ,beat to cream and then fill into the oblong cheese-cake pan1 which has been lined with plain pastry4 ,bake in a slow oven for thirty minutes4 ,,soft ,,chocolate ,,cookies ,one-half cup of brown sugar1 ,one-half cup of syrup1 ,six tablespoons of shortening1 ,one egg4 ,cream and then add ,one-half cup of cocoa1 ,one-half cup of milk1 ,two teaspoons of baking powder1 ,four cupfuls of flour1 ,one teaspoon of cinnamon4 ,work to a dough and then roll1 cut and bake in a moderate oven for eight minutes4 ,cool and cover with a damp cloth for three minutes4 ,store in an air-tight container4 ,,black ,,nut ,,cake ,one cup of brown sugar1 ,five tablespoons of shortening4 ,cream well and then add ,one-half cup of cocoa1 ,two cups of sifted flour1 ,four level teaspoons baking powder1 ,one well-beaten egg1 ,one cup of milk1 ,one teaspoon of cinnamon1 ,one teaspoon vanilla1 ,one cup of finely chopped nuts4 ,peanuts or any other variety selected will do4 ,beat to mix and then pour into well-greased and floured loaf-shaped pans4 ,bake for thirty-five minutes in a moderate oven4 ,ice with water icing4 ,this cake is delicious4 ,,animal ,,cookies ,one cupful of brown sugar1 ,one and one-half cupfuls of flour1 ,one-quarter teaspoonful of baking soda1 ,two teaspoonfuls of baking powder1 ,one teaspoonful of ginger1 ,two teaspoonfuls of cinnamon1 ,one-half teaspoon of nutmeg4 ,mix thoroughly by sifting and then rub into the mixture seven tablespoons of shortening4 ,mix to dough with ,one well-beaten egg1 ,six tablespoons of coffee4 ,knead dough well and then roll out one-quarter inch on slightly floured pastry board4 ,cut with animal cutters and then bake on a baking sheet in a moderate oven for ten minutes4 ,cool and then wash with a mixture of syrup and water and roll in confectioner's sugar4 ,,note4--,the dough must be fairly soft4 ,if necessary1 add more coffee4 ,syrup ,wash3 ,three tablespoons syrup1 ,one tablespoon boiling water4 ,mix and use4 ,,chocolate ,,filling ,,for ,,cakes ,,made ,,from ,,cocoa ,place in a saucepan ,one cup of water1 ,one cup of syrup1 ,one-half cup of cocoa1 ,six tablespoons of cornstarch1 ,one teaspoon of cinnamon4 ,stir until the starch is dissolved and then bring to a boil4 ,cook slowly for six minutes and then add one teaspoon of vanilla4 ,cool and use for chocolate filling between cakes1 in clairs or cream puffs1 or for chocolate pie4 ,,vegetables ,,baked ,,green ,,peppers ,allow one large pepper for each person4 ,cut a slice from the top and remove the seeds and then place in cold water until needed4 ,now mince fine four onions and then cook until tender but not brown1 in four tablespoons of shortening4 ,place in a bowl and then add ,two ounces of bacon1 diced and cooked to a light brown1 ,one and one-half cups of fine bread crumbs1 ,two teaspoons of salt1 ,one teaspoon paprika1 ,one-half teaspoon thyme1 ,three-quarters cup of milk1 ,one well-beaten egg4 ,mix and then fill into six large peppers4 ,place in a greased baking pan and add one-half cup of water4 ,bake for forty minutes in a moderate oven4 ,five minutes before removing from the oven place a strip of bacon over each pepper4 ,when nicely browned1 serve4 ,,egg ,,plant ,,croquettes ,pare the egg plant and then cut in slices and cover with boiling water4 ,cook until tender and then drain well4 ,place in a bowl and add ,one medium-sized onion grated1 ,two green peppers chopped fine1 ,one well-beaten egg1 ,one-half cup of fine crumbs1 ,two teaspoons of salt1 ,one teaspoon of paprika4 ,mould into croquettes and then dip in flour1 then in beaten egg and roll in fine crumbs4 ,fry in hot fat1 serve with cream sauce4 ,,braised ,,celery ,scrape and thoroughly clean the coarse outside branches of celery1 cut into inch pieces and then parboil gently for fifteen minutes4 ,drain4 ,now place two tablespoons of butter in a saucepan and add one and one-half cupfuls of the prepared celery4 ,cover closely and cook until tender1 shaking occasionally to prevent sticking to the pan4 ,season1 and when ready to serve cover with espaniole or brown sauce made from stock4 ,to make sauce3 ,place two tablespoonfuls of fat in an iron frying pan and add four tablespoonfuls of flour2 work to a roux1 browning well4 ,now add one and a half cupfuls of stock and bring to a boil4 ,cook for five minutes and then strain and return to the saucepan and season4 ,use a bouillon cube to make the stock if none of the regular stock is on hand4 ,,baked ,,baby ,,lima ,,beans ,these tiny limas are most delicious when baked like the ordinary navy bean4 ,wash one-half pound of beans well and then look over carefully and discard all bruised or damaged ones4 ,soak overnight in cold water4 ,in the morning wash again and then place in a saucepan and cover with cold water4 ,bring to a boil and then turn into a colander and let the cold water run on them1 then place in a saucepan and cover with boiling water and cook for twenty minutes4 ,turn into a baking dish and add ,one cup of stewed tomatoes1 ,one onion1 minced fine1 ,one green pepper1 minced fine1 ,one teaspoon of salt1 ,one tablespoon of paprika1 ,one-half cup of salad oil1 ,four tablespoons of syrup4 ,add sufficient water to cover beans one inch deep4 ,mix well and bake for two hours in a slow oven4 ,,string ,,beans1 ,,italian ,,style ,soak one cupful of dried string beans and then cook until tender or use #a quart of green snap beans4 ,then add ,two onions minced fine1 ,one green or red pepper minced fine4 ,when tender drain well and season with ,one teaspoonful of salt1 ,one teaspoonful of paprika1 ,three tablespoonfuls of grated cheese4 ,,carrots ,a ,,la ,,brabanconne ,pare carrots cut in slices and then cook until tender4 ,drain and then place a layer of carrots in a baking dish4 ,sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer4 ,repeat this until the dish is full and then cover with one and one-half cupfuls of cream sauce4 ,sprinkle with grated cheese and fine bread crumbs4 ,bake in a hot oven for twenty minutes4 ,,baby ,,lima ,,bean ,,croquettes ,baby lima beans should be soaked overnight4 ,in the morning look over carefully and then discard all bruised and damaged beans4 ,place in a saucepan and cover with cold water4 ,bring to a boil and cook for five minutes4 ,turn into a colander and rinse under cold water and then return to the saucepan4 ,cover with boiling water and cook until tender1 then add ,two onions1 minced fine1 ,one fagot of soup herbs4 ,cool and then drain the beans well1 then mash fine1 pile in a dish and set in the icebox until needed4 ,,creamed ,,mushrooms ,use both caps and stems4 ,peel and then parboil for three minutes and drain4 ,use three-quarters pound of mushrooms4 ,now make a cream sauce of ,three cups of milk1 ,one-half cup of flour4 ,dissolve the flour in the milk and then bring to a boil4 ,cook slowly for ten minutes and then add the prepared mushrooms and ,one onion1 grated1 ,one-half cup of finely chopped parsley1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,three tablespoons of butter4 ,heat to a boiling point and then simmer slowly4 ,,corn ,,fritters ,one-half can of crushed corn1 ,one egg1 ,one-half cup of water1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one grated onion1 ,one tablespoon of baking powder1 ,two cups sifted flour4 ,beat to mix and then fry in hot fat4 ,drain4 ,this amount will serve six persons4 ,,braised ,,onions ,parboil and then drain three cups of finely chopped onions4 ,now place one-half cup of shortening in a frying pan and add onions4 ,cover closely and cook until a light golden brown4 ,make a border of onions around a hot platter4 ,,baked ,,beans ,,with ,,salt ,,pork ,soak the beans--one pound--over night or early in the morning1 and at noon place in a kettle and cover with water4 ,bring to a boil and drain off the water4 ,cover with water4 ,bring to a boil and cook for fifteen minutes4 ,drain4 ,now add ,one can of tomatoes1 ,one cup of chopped onions1 ,one-half cup of syrup1 ,one pound of salt pork cut in pieces1 ,two tablespoons of salt1 ,one tablespoon of paprika4 ,add sufficient water to cover beans one inch deep4 ,mix well and then cover the pot closely and bake in a slow oven for four hours4 ,,liver ,,dumplings ,parboil four ounces of liver until tender1 and then put through a food chopper4 ,either beef1 pork or lamb liver may be used4 ,mince three onions very fine4 ,place four tablespoons of fat in a frying pan and add onions and liver4 ,cook gently until onions are tender and then lift and turn into a mixing bowl and add ,one and one-half cupfuls of dry mashed potatoes1 ,two teaspoonfuls of salt1 ,one teaspoonful of paprika1 ,one-half teaspoon of thyme1 ,one and one-half cupfuls of sifted flour1 ,one teaspoonful of baking powder4 ,mix thoroughly and then add ,one egg1 ,four tablespoons of potato water4 ,work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls4 ,cook for twenty minutes in boiling salted water4 ,lift with a skimmer on a napkin to drain4 ,serve with either onion1 tomato or creamed sauce1 or the dumplings may be rolled in flour1 browned quickly in hot fat and served at once4 ,,scalloped ,,corn ,place in a mixing bowl ,three-quarters cup of crushed can corn1 ,one-half cup of fine bread crumbs1 ,one tablespoon of grated onion1 ,two tablespoons of finely minced parsley1 ,one tablespoon of butter1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,three tablespoons of flour1 ,one egg1 ,three-quarters cup of milk4 ,mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven4 ,,rabbits ,,fricassee ,,of ,,rabbit ,place the rabbit in a saucepan and add ,one quart of boiling water1 ,one large onion with two cloves stuck in it1 ,fagot of soup herbs4 ,bring to a boiling point and cook gently until the meat is tender4 ,the gravy may be thickened with cornstarch4 ,season with pepper1 salt and finely minced parsley4 ,to make a rabbit pie place the fricasse of rabbit in a baking dish and cover with a crust4 ,bake for thirty-five minutes in a hot oven4 ,,fried ,,rabbit ,prepare and cook the rabbit as for fricasse and when the meat is tender lift to drain4 ,cool4 ,dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat4 ,use the liquid for gravy4 ,,sour ,,rabbit ,cut the rabbit and then place in a china bowl and add ,one cupful of chopped onions1 ,one bunch of potherbs1 ,one teaspoonful of sweet marjoram1 ,six cloves1 ,five allspice1 ,two bay leaves4 ,now cover1 using a mixture of two parts vinegar and one part water4 ,set in a cool place for three days1 turning the rabbit over every day1 then put in a casserole dish or stewing pan and cook until tender4 ,thicken the gravy4 ,serve potato dumplings with this dish1 or it may be eaten cold4 ,,rabbit ,,pie ,clean and prepare a pair of rabbits for cooking2 cut into suitable pieces4 ,brown quickly in hot fat2 lift to a baking dish and add one quart of hot water4 ,two large onions1 minced very fine1 ,salt and pepper to taste4 ,cook very slowly until tender1 thicken the gravy and add one cupful of sour cream1 then cover the top of the baking dish with mashed and seasoned sweet potatoes1 one inch thick4 ,brush with syrup and dust lightly with cinnamon1 and dot with bits of butter4 ,bake until slightly brown4 ,,custard ,,sauce ,one cup of milk1 ,two tablespoons of cornstarch4 ,stir to dissolve and bring to a boil1 cook for three minutes and then add ,one-quarter teaspoon of nutmeg1 ,five tablespoons of sugar1 ,yolk of one egg4 ,beat to blend and then cool4 ,,caramel ,,sauce ,one cup of brown sugar1 ,four tablespoons of water1 ,one tablespoon of butter4 ,place in a frying pan and cook until caramelled1 then add one and one-half cups of water4 ,bring to a boil and then add four tablespoons of cornstarch dissolved in five tablespoons of water4 ,stir until the mixture thickens and cook for five minutes1 then add one teaspoon of vanilla and use4 ,,fruit ,,sauce ,place in a saucepan ,one cup of crushed fresh fruit1 ,one cup of brown sugar1 ,one cup of water4 ,cook until the fruit is soft and then cool4 ,rub through a fine sieve and then add ,three tablespoonfuls cornstarch dissolved in ,three tablespoons of water4 ,bring to a boil and cook for five minutes4 ,,sweetened ,,cream ,,sauce ,place in a saucepan ,two cups of milk1 ,four tablespoons of cornstarch4 ,dissolve the cornstarch in cold milk and bring to a boil4 ,cook for five minutes and then add ,one-half cup of sugar1 ,one-half teaspoon of nutmeg1 ,one well-beaten egg4 ,beat to mix4 ,,vanilla ,,sauce ,place in a saucepan ,one-half cup of sugar1 ,one-half cup of white corn syrup1 ,one-half cup of water1 ,two tablespoons of cornstarch4 ,stir to dissolve and then bring to a boil and cook three minutes4 ,now add ,one tablespoon of vanilla extract4 ,,lemon ,,sauce ,place in a saucepan ,grated rind of one lemon1 ,two cups of water1 ,four tablespoons of cornstarch4 ,dissolve the starch and then bring to a boil4 ,cook slowly for five minutes and then add ,one cup of sugar1 ,juice of two lemons4 ,beat to thoroughly mix and then serve4 ,,saboyon ,,sauce ,place one-half cup of sugar in a saucepan and add the yolks of two eggs4 ,cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract4 ,heat one-half cup of milk to the boiling point and then pour over the eggs and sugar4 ,stir continually over a slow fire until the mixture is just below the boiling point4 ,remove and add stiffly beaten whites of two eggs and serve on pudding4 ,,sweet ,,spiced ,,blackberry ,,sauce ,place in a saucepan ,one cup of well-cleaned blackberries1 ,one cup of sugar1 ,one cup of water1 and the following spices tied in a little piece of cheesecloth3 ,one-half teaspoon nutmeg1 ,one teaspoon cinnamon1 ,one-quarter teaspoon allspice4 ,cook slowly until the fruit is soft and then rub through a fine sieve and thicken with ,three tablespoons of cornstarch dissolved in ,one-quarter cup of cold water4 ,bring to a boil and cook for five minutes1 cool and serve4 ,,cherry ,,sauce ,one-half pound of stoned cherries1 ,one-half cup of sugar1 ,one cup of water4 ,bring to a boil and then cook slowly until the cherries are soft4 ,now add two tablespoons of cornstarch1 dissolved in one-half cup of cold water4 ,bring to a boil and then cook for five minutes4 ,cool and use4 ,,pudding ,,sauce ,one-half cup of white syrup1 ,one-half cup of water1 ,one small bottle of maraschino cherries1 cut in bits1 ,one tablespoon of cornstarch4 ,dissolve the starch in water and add the syrup and cherries4 ,bring to a boil and cook for five minutes4 ,serve4 ,,chocolate ,,sauce ,one-half cup of sugar1 ,one cup of water1 ,seven level tablespoons of chocolate1 ,two level tablespoons of cornstarch4 ,dissolve the starch and chocolate in the sugar and water and bring to a boil4 ,cook for five minutes4 ,,making ,a ,,chocolate ,,sauce ,,using ,,cocoa ,one cup of syrup1 ,one cup of water1 ,one-half cup of cocoa1 ,two tablespoons of cornstarch1 ,one teaspoon of cinnamon4 ,place in a saucepan and stir until the starch is dissolved and then bring to a boil4 ,cook for five minutes and then cool and add one tablespoon of vanilla4 ,use the same as sauce made with chocolate4 ,,fruit ,,custard ,,sauce ,place in a saucepan ,one and one-half cupfuls of cold stewed fresh fruit1 ,one cup of milk1 ,four level tablespoons of cornstarch4 ,stir to dissolve the starch and then bring to a boil1 stirring constantly4 ,cook for five minutes1 and add one well-beaten egg and three-quarters of a cup of sugar2 beat hard and then cook for two minutes4 ,,chocolate ,,sauce ,place four ounces of chocolate1 cut into fine pieces1 in a saucepan and add one pint of water and one and one-half cups of sugar4 ,stir until the sugar is dissolved and then bring to a boil1 cook for ten minutes and then add ,six tablespoonfuls of cornstarch1 dissolved in ,one-half cup of water1 ,one teaspoon of cinnamon4 ,bring to a boil and stir continually and cook for five minutes4 ,cool and then add one tablespoon of vanilla4 ,place in a fruit jar and store in a cool place4 ,this sauce is used for puddings1 pastries1 cakes1 ice cream1 sundaes and chocolate sodas4 ,,orange ,,sauce ,juices of two oranges1 ,one-quarter cup of sugar1 ,one tablespoon of cornstarch1 ,two tablespoons of water1 ,yolks of two eggs4 ,dissolve the starch in the water4 ,add the orange juice and cook until thick1 about five minutes4 ,add sugar and yolks of eggs4 ,remove from fire4 ,cool and fold in the beaten white of one egg4 ,use yolk of egg left over for the mousse4 ,,fruit ,,whip ,whites of two eggs1 ,one glass of apple jelly4 ,beat1 using a ,dover egg-beater1 until it forms into a stiff meringue4 ,this amount will serve about ten people liberally4 ,one-half of this recipe for ordinary family4 ,,desserts ,,banana ,,fritters ,cut four bananas in half2 now then place in a bowl ,one-half cup of milk1 ,one-half cup of flour1 ,one teaspoon baking powder1 ,one teaspoon of sugar1 ,one teaspoon of shortening1 ,pinch of salt1 ,yolk of one egg4 ,beat to mix and then dip banana in batter4 ,fry golden brown in hot fat4 ,serve with vanilla or fruit sauce4 ,,cranberry ,,jelly ,one quart of cranberries1 ,one cupful of water4 ,cook until the berries are soft and then put through the colander or a coarse sieve4 ,return to the saucepan and boil for three minutes1 then add ,two cupfuls of sugar1 ,pinch of salt4 ,stir until sugar is dissolved and then boil for ten minutes4 ,rinse a mould with cold water and then pour in the cranberries and let cool4 ,,lemon ,,marmalade ,cut one lemon into slices and then remove the seeds and put through the food chopper4 ,add one and one-quarter cups of water4 ,bring to a boil and cook slowly until the lemon rind is very soft4 ,this usually takes about one hour4 ,now add one and one-half cups of sugar and stir to dissolve the sugar4 ,cook until thick like marmalade4 ,place an asbestos mat under the saucepan to prevent scorching4 ,stir frequently4 ,use level measurements2 they conform to pounds and ounces and give satisfactory results4 ,,orange ,,jelly ,juice of three oranges1 ,one-half cupful of sugar1 ,one-half cupful of water1 ,two tablespoonfuls of syrup from a bottle of maraschino cherries4 ,boil the sugar and water for five minutes and then cool and add the strained orange juice and the maraschino cherry syrup4 ,now soak two level tablespoonfuls of gelatine in one-half cupful of cold water for thirty minutes and then place in hot water bath to heat4 ,stir until dissolved and then strain into prepared orange mixture4 ,now rinse custard cups in cold water and pour in the gelatine and set aside to cool and mould4 ,to serve3 ,unmold on a saucer and serve with fruit whip4 ,,coffee ,,custard1 ,,parfait ,,style ,one and one-half cupfuls of cold coffee1 ,one cupful of evaporated milk1 ,one-half cupful of cornstarch4 ,place in a saucepan and dissolve the starch in the coffee and then add the milk4 ,bring to a boil and cook slowly for ten minutes4 ,remove and add ,one cupful of sugar1 ,one teaspoonful of vanilla1 ,yolk of two eggs4 ,beat to blend thoroughly and then partly cool and pour into stem glasses1 filling nearly to the top4 ,set on ice to chill4 ,while chilling place the white of two eggs and one-half glass of currant jelly in a bowl4 ,now use a ,dover egg-beater and beat until it holds its shape4 ,when ready to serve pile high on the coffee custards and garnish with maraschino cherries4 ,,galatin ,a ,,la ,,melba ,cut a slice of sponge cake4 ,place on a fruit saucer and pour over it three tablespoons of syrup from a jar of peaches and then place two halves of peaches on the cake and top off with whipped cream and a maraschino cherry4 ,,mint ,,gelatine ,shred the leaves of a bunch of mint and place in a saucepan2 add one-half cup of water and cook slowly for ten minutes4 ,now drain and add ,one-half cup of sugar1 ,three-quarters cup of vinegar4 ,stir to thoroughly dissolve and then place one tablespoon of gelatin to soak in one-quarter cup of cold water for ten minutes and add the hot mint preparation4 ,strain and add two drops of green vegetable coloring into it1 and then pour into a pan to mould4 ,cut into blocks and serve with the meat4 ,,pastry ,now it all rests with the cook as to whether we are going to have a cut of pastry that fairly melts in your mouth or a tough doughy mass that is unfit for food4 ,any little housewife may turn out delicious1 flaky pastry if she will but follow directions carefully4 ,first of all1 let us study for a minute just what pastry is4 ,it is a mixture of flour1 shortening and water4 ,each grain of flour is thoroughly coated with shortening and then mixed to a dough with the water4 ,do ,i hear you say ,well ,i know that8 ,surely you do4 ,but do you know the real knack of putting it together8 ,for here is the real rub4 ,the minute you knead or squeeze pastry that is the moment you make it tough4 ,,the ,,real ,,secret ,sift ,three cups of flour1 ,one teaspoon of salt1 ,three teaspoons of baking powder1 together twice1 and then cut or rub into this two-thirds cup of shortening4 ,if you cut it in1 use your griddle-cake turner or spatula and chop it in rather coarse4 ,now mix to a dough with one-half cup of ice-cold water1 using the cake-turner to mix the water in2 just keep chopping and turning over until the mixture is formed into a ball of dough4 ,do not knead or pat with the hand4 ,you cannot hurt this dough if you will just mix it as a man does when mixing mortar with a hoe4 ,keep working it back and forth1 chopping it each time until well mixed4 ,this amount will make the tops and the bottoms for two pies4 ,to roll the dough1 divide it into four parts and then lift one piece on a slightly floured board and roll out the dough1 working the rolling pin to and from you and turning the dough as often as necessary to secure the size and shape desired4 ,should the dough tear1 or not come to the desired shape1 just fold it into squares or oblongs and then roll again4 ,place on the tin and then trim the edges4 ,proceed in the same manner with the top crust1 and then when ready to place on the pie1 fold from corner to corner1 making a bias fold and then cut quarter-inch gashes with a knife in centre to allow steam to escape4 ,lift and cover the pie and then trim to shape4 ,now do not form the trimmings into a ball1 but lay them one piece upon the other in a pile and flatten them with the rolling pin4 ,roll and fold into shape1 and roll as desired4 ,you can re-roll pastry as often as desired by this method4 ,keep in the mind the fact that kneading or squeezing the pastry forms it into a sticky mass4 ,this method will give you a delicious1 flaky crust4 ,you may spread two tablespoons of shortening upon the top crust and then fold and roll4 ,fold again and roll2 then use as desired4 ,sufficient pastry may be made at one time to last for two or three days4 ,just wrap the dough in wax-paper so that it does not dry out4 ,various fillings may be used4 ,fresh or canned fruits1 custards1 mince meat1 etc4 ,if you use fresh fruits place ,one-half cup of sugar1 ,three level tablespoons of cornstarch1 in a bowl and rub between the hands to thoroughly mix and then use this by sprinkling over the fruit4 ,this will prevent the juice from boiling out of the pie while it is cooking and it will form into a jelly when cold4 ,to use canned fruit1 drain the fruit free from the liquid and then cut into thin slices4 ,measure the liquid and then add ,four level tablespoons of cornstarch1 ,eight tablespoons of sugar1 to each cupful4 ,dissolve the starch and sugar in the cold liquid and then bring to a boil4 ,cook for three minutes and then add the prepared fruit4 ,cool before placing in the pastry4 ,to prevent the lower crust from becoming soggy just before putting in the filling1 brush it well with a good salad oil1 or shortening1 taking care that each part is covered4 ,this will give you a tender1 flaky lower crust4 ,just before the pie is ready to put into the oven brush it well with a wash of egg and milk1 using ,yolk of one egg1 ,one-half cup of milk1 ,two teaspoons of sugar4 ,stir to dissolve the sugar and mix in the egg4 ,then wash the pie4 ,this will keep a week in a cool place4 ,the correct temperature to bake a pie is #cjj to #cej degrees ,fahrenheit4 ,this means a moderate oven4 ,too much heat will brown the crust before the filling inside has had the time to cook4 ,custard pies--this includes those made of eggs1 milk1 lemon meringes1 sweet potato and pumpkin--require a slow oven--#bej degrees ,fahrenheit4 ,,pastry ,,for ,,custard ,,pie ,the most important point in the custard pie is the crust1 which will either make or mar the pie4 ,so to begin with1 the pastry should be light and delicate4 ,to make pastry for custard pie place in a bowl ,three cups of flour1 ,one teaspoon of salt1 ,three teaspoons of baking powder1 ,two tablespoons of sugar4 ,sift to mix and then rub in one-half cup of good shortening1 and then mix to a dough with one-half cup of ice water4 ,when mixing the pastry to a dough1 it is important that it should be cut and folded together much after the method used in cutting and folding the whites into a cake4 ,care at this point in making the pastry will prevent it from becoming tough4 ,now wrap the pastry in wax or parchment paper and place on the ice to thoroughly chill for two hours4 ,now if the pastry is made either the day before or early in the morning and then allowed to blend1 it will be delightfully light and flaky4 ,now to prepare for the pie3 ,this amount of pastry will be sufficient for two large pies1 one custard and one lemon1 for variety4 ,the trimmings can be made into little tarts1 turnovers or cheese straws4 ,divide the pastry into two parts and then roll out one part on a lightly floured board until sufficiently large to fully cover the pie tin4 ,now fold carefully in half and then in quarters and lift on the pie plate and open covering the pie plate1 easing on the pastry4 ,trim the edges and then roll out the trimmings into a long narrow strip4 ,cut into strips three-quarters inch wide and then brush the edge of the pastry on the pie plate with water and add this narrow strip as a reinforcement to build up the edge4 ,this will prevent the custard overflowing4 ,now brush the pastry in the bottom of the pie plate with melted shortening1 taking care to thoroughly coat the entire surface with the shortening4 ,then pour in the prepared custard4 ,reserve about one tablespoon of the custard to brush the pastry around the edges4 ,place in a slow oven and bake until the custard is firm in the centre4 ,to test if custard is baked1 gently insert a silver knife into the custard1 taking care that the knife does not pierce the crust4 ,brushing the pastry with the shortening before pouring in the custard prevents the moisture from soaking into the crust4 ,,to ,,make ,,the ,,meringue ,beat the whites of two eggs in a bowl1 which is free from grease1 until stiff1 and then cut and fold into the stiffly beaten whites of the two eggs ,one-half cup of pulverized sugar1 ,three tablespoons of cornstarch4 ,sift the sugar and cornstarch to thoroughly mix and then carefully cut and fold into the whites of eggs4 ,on just how careful you are in cutting and folding this mixture will determine the success of your meringues4 ,after the whites are beaten stiff they are full of little air bubbles1 which if stirred break down and become watery and then the entire mixture becomes flat and tough4 ,to prevent this1 sprinkle the prepared sugar over the stiffly beaten white of egg and then with a spoon cut down through the centre and fold over2 turn the bowl half-way around1 then cut and fold again4 ,repeat this until sufficiently mixed1 then place on the hot pie1 sprinkle with granulated sugar and place in the oven to brown4 ,open the oven door and let stand for a few minutes1 then remove to a place free from drafts where it will cool slowly1 so as to prevent a sudden shrinking of the meringue1 due to a sudden chill4 ,to make cocoanut pie1 add one-half cup of cocoanut to the custard pie just before putting in the oven4 ,,peach ,,custard ,,pie ,crush a sufficient number of pared peaches to measure one cup4 ,place in a mixing bowl and add ,one-half cup of sugar4 ,now place in a saucepan ,three-quarters cup of milk1 ,two tablespoons of cornstarch4 ,stir to dissolve and then bring to a boil4 ,cook for two minutes and then pour very slowly1 while beating hard to blend1 on the peaches and sugar that are blending in the mixing bowl4 ,add ,yolks of two eggs1 ,one-quarter teaspoon of cinnamon4 ,beat again and then pour into prepared pie plate lined with pastry and bake in a slow oven4 ,use whites of eggs for meringue4 ,,custard ,,pie ,now to prepare the filling for the custard pie1 place in a mixing bowl ,one-half cup of sugar1 ,one and one-quarter cups of milk1 ,yolk of one egg1 ,two whole eggs1 ,one-quarter teaspoon of nutmeg4 ,beat with an egg-beater to thoroughly mix and then pour into the prepared pastry lined pie tin4 ,use white of egg for meringue4 ,,lemon ,,custard ,,pie ,place in a saucepan ,one cup of sugar1 ,one and one-half cups of water1 ,one-half cup of cornstarch4 ,stir to dissolve and then bring to a boil1 and cook for five minutes4 ,now add ,rind of one-quarter lemon1 grated1 ,juice of two lemons1 ,yolks of two eggs4 ,beat to thoroughly mix and then pour into pie plate prepared as for custard pie4 ,bake in a moderate oven for twenty-five minutes and then cover with meringue made of whites of eggs4 ,,north ,,carolina ,,peach ,,custard ,,pie ,prepare the pastry and line a pie plate with it1 then rub with shortening as directed in the custard pie4 ,now cover the bottom thickly with sliced peaches and then prepare a custard as follows3 ,place in a mixing bowl ,three-quarters cup of sugar1 ,three-quarters cup of milk1 ,yolks of two eggs1 ,one whole egg1 ,one-quarter teaspoon of cinnamon4 ,beat to thoroughly mix and just before pouring the custard over the peaches dust them well with sifted flour4 ,pour on the custard and bake in a slow oven until firm4 ,use whites of eggs for meringue4 ,raspberries and plums may be used in place of the peaches for variety4 ,when making these pies1 always use the regulation custard pie tin1 the ones with the straight sides4 ,,cider ,,jelly ,,pie ,place in a saucepan ,three-quarters cup of brown sugar1 ,two cups of cider1 ,eight tablespoons of cornstarch4 ,dissolve the starch and then bring to a boil4 ,cook for three minutes and then remove from the fire and add ,one-half teaspoon of cinnamon1 ,one tablespoon of vinegar4 ,beat to mix and then cool and bake between two crusts4 ,,apple ,,dowdy ,grease well with shortening a deep pudding pan and then place a layer one inch thick of thinly sliced apples and then sprinkle well with sugar and dust with cinnamon4 ,repeat this until the dish is full and then cover with a crust of plain pastry4 ,bake for forty-five minutes in a moderate oven and let cool4 ,to serve3 ,loosen the pastry from the sides of the pan1 place a large platter over the pie and invert4 ,cut into wedge-shaped portions and serve with cream1 custard or fruit sauce4 ,,country ,,style ,,green ,,apple ,,pie ,pare the apples and then cut into thin slices4 ,now place a layer of apples in a pudding pan and sprinkle each layer with ,two tablespoons of flour1 ,six tablespoons of brown sugar1 ,one-quarter teaspoon of cinnamon4 ,repeat this until the pan is full4 ,now place a crust on top and bake in slow oven for forty minutes4 ,to serve3 ,run a knife around the edge of the pan to loosen the crust4 ,invert the plate over the pie and turn the pie upside down upon the plate4 ,cover with fruit1 whip and cut into wedge-shaped pieces and serve with custard sauce4 ,,congress ,,pie ,use an oblong pan similar to that used in making cheesecake4 ,line with plain pastry and then place three cups of bread crumbs in a bowl and add ,two cups of boiling water1 ,one-half cup of syrup1 ,one cup of brown sugar1 ,four tablespoons of shortening1 ,one teaspoon of cinnamon1 ,one-half teaspoon of nutmeg1 ,one-half teaspoon of cloves1 ,one cup of finely chopped nuts1 ,one cup of raisins or currants1 ,one cup of marmalade or fruit butter4 ,beat to thoroughly mix and then pour into the prepared pan and bake in a slow oven for one-half hour4 ,cool and then ice with water icing4 ,cut into two-inch oblongs4 ,,dowdy1 ,,new ,,england ,,style ,apples or peaches may be used4 ,wash the fruit and then pare and cut into thin slices4 ,measure two pints of the prepared fruit and dust over it so as to thoroughly coat each piece with ,one teaspoon of cinnamon1 ,one-half cup of flour4 ,then pat smoothly in baking dish and cover with ,one cup of brown sugar1 ,four tablespoons cold water4 ,cover with a crust the pastry and bake in a moderate oven for forty-five minutes4 ,let cool and then run a knife around the edge of the baking dish and loosen the crust from the dish4 ,place a large platter over the dowdy and then invert4 ,dust the dowdy lightly with nutmeg and serve with fruit or vanilla sauce4 ,,apple ,,custard ,,pie ,line a pie tin with plain pastry4 ,now place one and one-half cups of thick apple sauce in a sauce pan and add ,one cup of sugar1 ,one-third cup of cornstarch1 ,one-half cup of cold water4 ,dissolve starch in water4 ,place on the fire and bring to a boil and then cook slowly for five minutes4 ,cool and then add ,one-half teaspoon of nutmeg1 ,one well-beaten egg4 ,pour into prepared tins and bake for twenty-five minutes in a moderate oven4 ,,shortcake ,the shortcake is typical of ,scotland4 ,it is a mixture of flour1 sugar and shortening worked to a paste and then rolled one-half inch thick and then decorated in various ways4 ,the thrifty ,scotsman1 after leaving the mother country and settling in the new ,america1 felt that the use of much shortening was too expensive1 and so his thrifty housewife1 who was willing and even anxious to be a partner to him1 coperated by cutting down on the amount of shortening and still turn out a rich palatable cake4 ,this is how she does it3 ,place ,two cups of flour1 ,one-half teaspoon of salt1 ,two level tablespoons of sugar1 ,two level tablespoons of baking powder1 in a bowl and sift three times4 ,now rub in six tablespoons of shortening and then add seven tablespoons of water and work to a smooth elastic dough4 ,turn on a prepared pastry board and mould into shape to fit the pie tin with the hands4 ,wash the top of the dough with milk and sprinkle with sugar and cinnamon and bake in a moderate oven for twenty-five minutes4 ,remove1 cool and cut into wedge sections like pie and serve with cheese or fruit4 ,,peach ,,shortcake ,yolk of one egg1 ,one-half cup of sugar4 ,cream well and then add ,three tablespoons of shortening1 ,four tablespoons of water1 ,one cup of flour1 ,two teaspoonfuls of baking powder1 ,one-half teaspoon of vanilla4 ,beat to thoroughly mix and then bake in well-greased deep layer-cake pan in a moderate oven for twenty minutes4 ,cook and then split and fill with well-drained canned crushed peaches4 ,place together4 ,now place white of egg and one-half glass of apple jelly in a bowl2 beat with ,dover egg-beater until the mixture forms into a stiff meringue4 ,,banana ,,shortcake ,one-half cup of sugar1 ,four tablespoons of shortening1 ,one egg4 ,place in a mixing bowl and then cream well1 then add ,one and one-quarter cups of sifted flour1 ,three level teaspoons of baking powder1 ,one level teaspoon of vanilla extract1 ,one-half cup of water4 ,beat to mix and pour into well-greased and floured oblong baking pans4 ,now spread the top of the cake with three bananas sliced very thin4 ,place in a moderate oven and bake for thirty-five minutes4 ,use the white of egg and half glass of apple jelly for a meringue4 ,,old ,,virginia ,,shortcake ,sift the flour and then fill a quart measure1 using a tablespoon to lift the flour4 ,care should be taken not to shake or pack the flour down1 as the quart of flour should weigh just one pound4 ,place in a bowl and add ,three level tablespoons of baking powder1 ,one teaspoon of salt1 ,three-quarters cup of sugar4 ,sift again to mix and then rub in one-half cup of shortening4 ,place one and one-half cups of buttermilk in a pitcher and add one teaspoon of baking soda4 ,stir to thoroughly dissolve the soda and then use this to mix the flour to a dough4 ,knead well in the bowl with a spoon and then turn on a slightly floured board and roll or pat out one inch thick4 ,cut with a large biscuit cutter and brush the top with shortening and bake in a hot oven for eighteen minutes4 ,,apricot ,,shortcake ,one-half cup of sugar1 ,four tablespoons of shortening1 ,yolk of one egg4 ,cream until light and frothy1 and then add ,four tablespoons of water1 ,one cup of flour1 ,two level teaspoons of baking powder4 ,beat to thoroughly mix and then pour into well-greased layer cake pan4 ,bake for twenty minutes in a moderate oven4 ,split and fill with cooked apricots and then place in a bowl ,white of one egg1 left over1 ,one-half glass of jelly4 ,beat to thoroughly mix with the ,dover egg-beater until it forms a stiff meringue4 ,pile on top of cake and garnish with single piece of apricot4 ,,huckleberry ,,shortcake ,place in a mixing bowl ,three-quarters cup of sugar1 ,one egg1 ,four tablespoons of shortening1 ,two cups of flour1 ,four teaspoons of baking powder1 ,three-quarters cup of water4 ,beat and mix and then pour into well-greased oblong pan and bake in a moderate oven twenty minutes4 ,cool and then split1 and fill with the prepared berries and serve with custard sauce4 ,to prepare the huckleberries for the shortcake1 place in a saucepan ,two cups of stewed huckleberries1 ,one-half cup of cornstarch1 ,one cup of brown sugar4 ,stir to dissolve and then bring to a boil and cook slowly for five minutes4 ,add one-half teaspoon of nutmeg and then cool and use for the filling4 ,,lemon ,,dumplings ,place in a bowl3 ,one tablespoon of baking powder1 ,one cup of flour1 ,one and one-half cups of fine bread crumbs1 ,one cup of chopped suet1 ,one cup of brown sugar1 ,juice of one lemon1 ,two eggs1 ,grated rind of one-half lemon1 ,one and one-half cups of milk4 ,beat to thoroughly mix and then pour into well-greased mould and boil for one and one-quarter hours4 ,serve with lemon sauce4 ,,peach ,,cake ,place in a mixing bowl ,three-quarters cup of sugar1 ,one egg1 ,four tablespoons of shortening1 ,two cups of flour1 ,four level tablespoons of baking powder1 ,three-quarters cup of water4 ,beat just enough to mix and then pour into a deep well-greased and floured layer-cake pan4 ,cover the top thickly with diced peaches and then place in a small bowl ,six tablespoons of flour1 ,four tablespoons of sugar1 ,two tablespoons of shortening1 ,one teaspoon of cinnamon4 ,rub between the tips of the fingers until crumbly and then spread on the top of the peaches and bake in a moderate oven for thirty minutes4 ,,peach ,,dumplings ,place in a mixing bowl ,two cups of flour1 ,one teaspoon of salt1 ,one teaspoon baking powder1 ,one tablespoon sugar4 ,sift to mix and then rub in one-half cup of shortening2 then mix to a dough with one-fourth cup of ice-cold water4 ,set on ice for one hour1 then roll out one-eighth inch thick and cut into four-inch squares4 ,fill with pared and stoned peaches1 placing two tablespoons of brown sugar and one-half teaspoon of nutmeg in each dumpling4 ,brush the edges with water and then fold the pastry together4 ,place on a well-greased baking sheet and add one-half cup of water to the pan and bake in a moderate oven for thirty minutes4 ,,apple ,,cake ,place in a bowl ,two cups of flour1 and then add ,one-half teaspoon of salt1 ,three teaspoons of baking powder1 ,one and one-half teaspoons of nutmeg4 ,sift twice to blend and then rub in five tablespoons of shortening4 ,break an egg into a cup and then fill cup to the two-thirds mark with milk1 beat to blend the egg and milk and then mix into the dough4 ,roll out one-half inch thick and then line an oblong baking sheet4 ,pare and cut the apples into quarters and then into thin slices4 ,place one cup of sugar and one-half cup of water in a saucepan and add the apples1 a few at a time1 and cook for a few minutes4 ,lift and lay on the prepared dough4 ,place in a moderate oven to bake for thirty-five minutes4 ,after the cake is in the oven for eighteen minutes baste frequently with syrup in which the apples were cooked4 ,ten minutes before removing from the oven sprinkle thickly with brown sugar and cinnamon4 ,,dumplings ,,for ,,stew ,place in a mixing bowl ,one and one-half cups of flour1 and then add ,one teaspoon of salt1 ,two teaspoons of baking powder1 ,one-half teaspoon of pepper1 ,one teaspoon of grated onion4 ,add two-thirds cup of water and mix to a dough4 ,drop by the spoonful into the stew and cover closely and boil for twelve minutes4 ,if you open the lid of the saucepan while the dumplings are cooking they will be heavy4 ,,cherry ,,dumplings ,wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour4 ,now place in a bowl ,one cup of sugar1 ,one and one-half cups of flour1 ,one-half teaspoon of salt1 ,three level teaspoons of baking powder1 ,one-half cup of fine bread crumbs1 ,one egg1 ,one cup of milk1 ,two cups of stoned cherries4 ,mix and then place one cooking spoon of the mixture into each prepared dumpling cloth4 ,tie loosely and then plunge into boiling water and cook for twenty minutes4 ,lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce4 ,,steamed ,,roly ,,poly ,,pudding ,one and one-half cups of flour1 ,one-half teaspoon of salt1 ,three teaspoons of baking powder1 ,four tablespoons of sugar4 ,place in a mixing bowl and sift to mix4 ,now rub in four tablespoons of shortening and mix to a dough with a scant two-thirds cup of water4 ,roll out one-half inch thick and spread with well-cleaned huckleberries and then cover quickly with brown sugar4 ,roll like for jelly roll and then tie in a cloth and plunge into boiling water or place in a steamer and cook for one hour4 ,serve with fruit sauce4 ,if using canned huckleberries1 drain them well1 then thicken the juice and use for sauce4 ,any variety of fresh fruit may be used4 ,,fruit ,,cup ,,custards ,place six nice berries in each custard cup and then place in a mixing bowl ,two cups of milk1 ,six tablespoons of sugar1 ,one-half teaspoon of nutmeg1 ,three eggs4 ,beat thoroughly to mix and then pour over the berries in the cups4 ,place in a baking pan containing warm water and bake in a slow oven until firm in the centre4 ,,cream ,,tapioca ,,pudding ,wash two-thirds cup of tapioca in four or five waters and then place in a saucepan and add one and one-half cups of water4 ,cook until the tapioca begins to soften1 then add one and one-half cups of milk4 ,cook until soft and then add ,one well-beaten egg1 ,one-half cup of sugar1 ,one-half teaspoon nutmeg4 ,mix well and cook for a few minutes longer4 ,remove from the fire and serve ice cold with fruit whip4 ,,macaroni ,,neapolitan ,cook one-half package of macaroni in boiling water for fifteen minutes and then turn into a colander and place under cold running water4 ,now mince ,one onion and one tomato fine and place four tablespoons of fat in a frying pan4 ,when hot1 add the onion and tomato1 cook until soft and then add the macaroni4 ,toss gently until hot and then cover it closely to prevent drying out4 ,if too dry1 add a couple of tablespoons of boiling water4 ,season with pepper1 salt and one-half cup catsup4 ,,macaroni ,,cutlets ,cook one-quarter pound of macaroni in boiling water for twenty minutes and then drain4 ,cool and then chop fine4 ,place in a bowl and add ,one-half cup of grated cheese1 ,two tablespoons of grated onion1 ,one tablespoon of finely minced parsley1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,one-well-beaten egg4 ,mix thoroughly and then mould into croquettes4 ,roll in flour and then dip in beaten egg4 ,roll in fine crumbs and fry in hot fat4 ,place in a hot oven for ten minutes to finish cooking4 ,,polenta ,a ,,la ,,naples ,place in a saucepan ,two and one-half cups of boiling water1 ,one and one-half teaspoons of salt4 ,now pour in very slowly ,three-quarters cup of yellow cornmeal4 ,stir to prevent lumping and cook until very thick4 ,add ,three-quarters cup of cheese1 cut into fine pieces1 ,one onion1 chopped fine1 ,one green pepper1 chopped fine1 ,one leek1 chopped fine1 ,one teaspoon of paprika4 ,mix thoroughly and then pour into a large bowl to cool4 ,form into sausages and then roll in flour and brown in hot oil4 ,serve with tomato sauce4 ,wheat cereal may be used to replace the cornmeal4 ,,noodles ,,fried ,,noodles ,cook noodles in boiling water and then drain4 ,now mince fine ,three onions1 ,two red peppers1 ,two leeks4 ,place four tablespoons of cooking oil in a frying pan and when hot add the vegetables4 ,cook slowly until soft and then add the noodles4 ,toss constantly until a light brown and then pile in the centre of a large platter4 ,lay a goulash around for a border4 ,pour the gravy over all and then garnish with two tablespoons of grated cheese and serve4 ,,boiled ,,hominy--,,cheese ,,sauce ,soak large hominy over night and then in the morning wash and cook in plenty of boiling water until tender4 ,drain well and place in a baking dish and cover with cheese sauce1 made as follows3 ,place one and one-half cups of milk in a saucepan and add two tablespoons of grated onion and four level tablespoons of cornstarch4 ,dissolve the starch in the milk and bring to a boil4 ,cook slowly for five minutes and then add ,two tablespoons of chopped parsley1 ,two teaspoons of salt1 ,two ounces of cheese1 ,one teaspoon of ,worcestershire sauce1 ,one teaspoon of paprika4 ,mix thoroughly and then heat until the cheese melts4 ,serve as vegetable4 ,,macaroni ,,and ,,cheese ,cook one package of macaroni in a large kettle of boiling water for twenty minutes and then drain and pour over the macaroni a pan of cold water4 ,drain again4 ,now return to the kettle and add ,one-half can of tomatoes1 ,two teaspoons of salt1 ,one and one-half teaspoons of paprika1 ,one-fourth pound of cheese1 cut in small pieces1 ,eight tablespoons of flour dissolved in ,one-half cup of water1 ,four onions1 chopped fine4 ,bring to a boil and cook slowly for ten minutes4 ,,to ,,make ,,noodles ,break into a mixing bowl one egg and then add ,three tablespoons of water1 ,one-half teaspoon of salt1 ,pinch of pepper4 ,beat to mix and then add sufficient flour to make a stiff dough4 ,knead for five minutes and then cover and let stand for ten minutes4 ,now roll out on a floured pastry board until thin as paper4 ,roll as for jelly and then cut into thin strips with a sharp knife4 ,spread out to dry for one-half hour4 ,,gnocchi ,,di ,,lemolina ,place one cup of water and one cup of milk in a saucepan and bring to a boil4 ,add slowly seven tablespoons wheat cereal4 ,cook for ten minutes and stir constantly4 ,now add ,one well-beaten egg4 ,one-half teaspoon of salt4 ,beat well to mix and then pour into loaf-shaped pan to mould4 ,when firm turn out on the moulding board and cut into blocks4 ,place in a well-greased baking dish2 sprinkle with grated cheese and dot tiny bits of butter4 ,bake in a hot oven until the cheese forms a light brown crust4 ,serve with tomato sauce4 ,,macaroni ,,souffl ,cook one-fourth pound of macaroni and then cool and chop fine4 ,place in a bowl and add ,one onion1 chopped fine1 ,one red pepper1 chopped fine1 ,four bunches parsley1 chopped fine1 ,yolks of two eggs1 ,two cups of cream sauce1 ,one and one-half teaspoon of salt1 ,one teaspoon of paprika4 ,beat to mix and then cut and fold in the stiffly beaten whites of two eggs4 ,pour into a greased baking dish and bake in a moderate oven for twenty minutes4 ,serve at once4 ,,rice ,rice is extensively cultivated in the ,orient and supplies the principal food to nearly one-half the population of the entire world4 ,there is every reason why rice should be a daily article of diet in planning the menu4 ,it is more nutritious than the potato and it digests more readily4 ,when properly cooked and served it is an ideal starchy food4 ,unpolished rice contains all the nutritions of the grains1 which is approximately #f per cent4 fat1 #h per cent4 protein1 #gi per cent4 carbohydrates4 ,the polished variety contains an average of #hh per cent4 nutrition4 ,polished rice has been robbed of its vital life-giving elements4 ,rice is graded for size and condition and then prepared for the trade4 ,it is known as fancy head rice1 choice1 prime1 good1 medium1 common and screenings4 ,patna rice1 the small slender1 well-rounded grain1 is in great demand in the ,east1 with the ,japan1 ,siam1 ,java1 ,rangoon1 and ,passein varieties closely following4 ,in this country the ,carolina1 ,japan and ,honduras are popularly in demand4 ,the ,carolina rice is a large sweet-flavored grain of good color and appearance4 ,japanese rice is a thick-bodied1 soft-grained variety4 ,honduras variety is the slender1 well-shaped grain4 ,the preparation of rice for the markets involves1 first1 the threshing1 and second1 the milling1 which removes the husks1 and1 third1 the polishing to produce the pearly white gloss which so many folks think is very desirable4 ,polished rice has been robbed of nearly all its fat and mineral content1 and thus its food value is lowered and it is deprived of its flavor4 ,the rice dishes1 as prepared in the ,oriental countries1 are made from fancy unpolished head rice and they form some of the main dishes4 ,the ,oriental first washes his rice in several waters1 rubbing it vigorously between the hands4 ,this thoroughly cleanses it4 ,now1 to follow this method1 have a saucepan containing boiling water and then add the rice slowly1 so that the water continually boils4 ,cook until tender and then remove the lid from the saucepan and cover the rice with a cloth to absorb the moisture4 ,set in a warm place for five minutes4 ,this will give the saucepan containing a mass of delicious1 fluffy rice1 each grain distinct and separate4 ,now1 if you carefully measure both your rice and then the water1 it will not be necessary for you to drain off the excess water and thus lose the valuable mineral and fat content4 ,,how ,,to ,,cook ,,rice ,,american ,,style ,place in a double boiler two and one-half cups of boiling water and then add one teaspoon of salt4 ,now add slowly one-half cup of well-washed1 unpolished rice4 ,cover and cook until the rice is tender and the water absorbed4 ,remove the lid and then cover the rice closely with a clean napkin and cook for five minutes4 ,this will fluff each grain of rice4 ,it is now ready to serve1 either as a vegetable to replace the potato or prepared into many delectable dishes that our ,oriental neighbors relish so keenly4 ,,japanese ,,rice ,wash and chop fine two medium-sized leeks and then cook tender in one-half cup of water4 ,drain4 ,now add ,two cups of cooked rice1 ,one teaspoon of salt1 ,one teaspoon of soy4 ,mix thoroughly and then dish on a hot baking dish4 ,cover with slices of hard-boiled eggs4 ,sprinkle with finely chopped parsley and garnish with slices of smoked salmon4 ,place in the oven for a few minutes to heat4 ,soy may be purchased at fancy grocers4 ,,indian ,,rice ,add three cups of cooked rice to ,one quart of chicken stock1 ,one onion1 grated fine1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of paprika1 ,one-half teaspoon of curry powder4 ,cook fifteen minutes1 and serve very hot1 garnish with finely chopped parsley4 ,,creole ,,rice ,chop one large onion and one green pepper fine1 and then place in a saucepan and add ,one cup of canned tomatoes rubbed through a sieve1 ,one-half cup of cold boiled ham chopped fine4 ,cook slowly for ten minutes and then add ,three cups of cooked rice1 ,two teaspoons of salt1 ,one teaspoon of paprika4 ,mix thoroughly and then heat until very hot and serve4 ,cold roast pork may be used to replace the ham4 ,,italian ,,rice ,place three tablespoons of vegetable cooking oil in a frying pan and add four tablespoons of well-washed rice4 ,toss until the rice is well brown and then add ,one and one-half cups of boiling water1 ,three onions1 chopped fine1 ,one green pepper1 chopped fine1 ,one cup of strained canned tomatoes4 ,cook until the rice is soft and then add ,two teaspoons of salt1 ,one and one-half teaspoons of paprika1 ,one-half cup of grated cheese4 ,stir until well blended and then serve1 garnished with finely chopped parsley4 ,,belgian ,,rice ,,balls ,place two cups of cooked rice in a bowl and add ,one-half cup of currants1 ,one-half cup of sugar1 ,one well beaten egg1 ,one teaspoon of vanilla4 ,mix and then form into small balls1 about the size of an orange4 ,dip into beaten egg and then roll in fine bread crumbs4 ,fry until golden brown in hot fat4 ,serve with crushed and sweetened fruit4 ,,swedish ,,rice ,,pudding ,place in a baking dish ,one quart of milk1 ,six tablespoons of well-washed rice1 ,two-thirds cup of sugar1 ,one teaspoon of vanilla extract1 ,one-half teaspoon of salt1 ,two tablespoons of butter1 broken into tiny balls4 ,bake in a slow oven for one hour and stir two or three times4 ,the cultivation of rice in ,louisiana is more than a hundred years old4 ,louisiana now produces a crop of this cereal larger than the entire crop of the states of ,georgia and ,carolina4 ,the tourist who visits ,louisiana during the time of the rice market enjoys a scene that is rarely duplicated elsewhere in the civilized world2 for here are gathered the buyers from all parts of the country4 ,the ,creole of ,louisiana1 like the ,oriental1 has the true secret for making this food a palatable article of diet4 ,the old mammy in ,new ,orleans always tells her children that1 of course1 le riz must be thoroughly washed and she always insists that the grains be cleansed in four waters--two warm and two cold--and then it is cooked in the same manner as the ,orientals use4 ,never stir the rice while it is cooking2 this will make it mushy4 ,instead1 always shake the sauce-pan4 ,never flood the rice with water while it is cooking4 ,always keep the fact in mind that just five times the actual measurements of the rice in water will be required to cook it4 ,in this way there will be no excess water to drain off4 ,so if you are using one-quarter cup of rice you would use one and one-quarter cups of water4 ,now you cannot pile up the water2 you must be accurate in measuring the rice4 ,boiled rice is a delicious accompaniment to chicken1 lamb1 turkey1 shrimp1 crabs and lobster--with okra and for oyster1 chicken and crab grumbo2 as a vegetable to replace potatoes and as a border for stews1 goulashes1 etc4 ,,pimento ,,sandwiches ,use one tall or two small cans of pimentos4 ,one cup of cottage cheese1 ,one onion4 ,put the pimento1 cheese and onion through the food-chopper and then add four tablespoons of salad dressing and use for sandwich filling4 ,,baked ,,apples ,pare and core apples and then place in muffin pans and add ,two tablespoons of syrup1 ,one tablespoon of water1 ,one-quarter teaspoon of nutmeg4 ,bake in a moderate oven until the apples are tender and then cool4 ,to serve3 ,lift the apples into a small platter and cover with a fruit meringue and then sprinkle with cocoanut4 ,,spiced ,,apples ,place six medium-sized apples in a casserole and then add ,one piece of stick cinnamon1 broken into pieces1 ,four cloves1 ,two allspice1 ,two blades of mace1 ,one-half teaspoon of nutmeg1 ,three-quarters cup of brown sugar1 ,one-half cup of cider4 ,bake until tender and then serve cold4 ,,calas ,the old negro women of the old ,french quarters in ,new ,orleans used to make a delicious rice cake1 which they carried in bowls on their heads4 ,the bowls were covered with an immaculately clean cloth and the cakes were called bella cala--tout chaud of ,new ,orleans4 ,,how ,,to ,,make ,,this ,,delicious ,,rice ,,cake 7,use ,level ,measurements7 ,wash one-half cup of rice and cook until tender in two and one-half cups of boiling water4 ,now cool and mash the rice well4 ,now dissolve one-half yeast cake in one-half cup of water #hj degrees ,fahrenheit and pour into a bowl1 and add ,one-half teaspoon of salt1 ,four tablespoons of sugar1 ,one-half cup of sifted flour1 ,the mashed rice4 ,beat well to mix and then cover and let rise over night4 ,in the morning add ,two well-beaten eggs1 ,five tablespoons of sugar1 ,four tablespoons of flour1 ,one teaspoon of nutmeg4 ,beat well and then let rise for three-quarters of an hour in a warm room4 ,now place in the pan one and one-half cups of vegetable oil4 ,heat until hot enough to brown a crust of bread while you count forty4 ,drop the rice mixture in by the spoonful and fry until golden brown4 ,lift to a soft paper to drain4 ,dish on a hot platter2 cover with warm napkin4 ,dust with pulverized sugar and nutmeg4 ,,apple ,,and ,,rice ,,custard ,wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water4 ,cook until the water is absorbed and the rice soft4 ,now wash1 then cut into small pieces four small apples and then cover the apples with cold water and cook until soft4 ,rub through a fine sieve and add ,one-half cup of sugar1 ,one teaspoon of vanilla1 ,one well-beaten egg1 ,the cooked rice4 ,beat to mix and then pour into the custard cups and bake for fifteen minutes in a moderate oven4 ,,sardine ,,sandwiches ,open a box of sardines and then drain free from oil4 ,remove the skin and bone and then mash very fine4 ,add ,two hard-boiled eggs1 ,one green pepper1 ,one-quarter onion4 ,chop all fine and mix to a paste with six tablespoons of salad dressing1 one-half teaspoon of salt and one teaspoon of paprika4 ,spread between the prepared bread and then cut into two pieces4 ,wrap in wax-paper until needed4 ,,my ,,ideal ,,apple ,,sauce ,wash one-quarter peck of apples and then cut in pieces and place in a saucepan and add three cups of water4 ,cook until soft and then rub through a fine sieve4 ,sweeten with ,one cup of sugar1 ,one-half teaspoon of nutmeg1 ,one teaspoon of vanilla4 ,if red apples are used1 this makes a most delicious pink-looking sauce4 ,no need to peal or core apples4 ,,apple ,,croquettes ,wash and cut into small pieces six medium-sized apples and then place in a saucepan and add one cup of water2 cook slowly until the apples are soft1 and then rub through a fine sieve and add ,one-half cup of brown sugar1 ,one teaspoon of nutmeg1 ,one teaspoon of grated rind of lemon1 ,two and one-half cups of bread crumbs1 ,one-half cupful of finely chopped raisins4 ,mix thoroughly and then mould into croquettes and roll in flour1 then fry until golden brown in hot fat4 ,serve with a custard sauce4 ,,salmon ,,sandwiches ,open and drain a can of salmon and then remove the skin and bones4 ,place the salmon in a bowl and add ,one onion1 grated1 ,one-quarter cup of finely chopped parsley1 ,one-half cup of salad dressing1 ,juice of one-half lemon4 ,mix and then prepare the bread4 ,place a leaf of lettuce on the bread and then spread the prepared filling1 season and place the top slice of bread in position and cut into triangles4 ,,oranges ,the first orange crop of the season usually reaches the market about the end of ,october4 ,the early ,floridas are first1 and they are closely followed by the ,arizona navels1 and just before ,christmas comes the bulk of ,california and ,florida oranges4 ,,orange ,,syrup ,grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan4 ,place where it will heat very slowly and then the sugar will melt4 ,stir frequently and do not let it boil4 ,cover closely and then strain into sterilized bottles4 ,place the bottles in a hot-water bath and process for forty minutes4 ,place the corks in the bottles and when cool dip in melted sealing wax4 ,this recipe may be divided4 ,to be used for making drinks1 sauces1 etc4 ,,orange ,,juice ,place in a bowl ,juice of twenty-five oranges1 ,grated rind of ten oranges1 ,one pound sugar and then allow to stand for three hours4 ,strain and fill into sterilized bottles and process for forty minutes in a hot-water bath4 ,cork1 and then finish like orange syrup4 ,,note4--,soak the cork in boiling water for one hour to soften4 ,this will permit you to use a slightly larger cork and insure a good closing4 ,to use orange syrup3 ,place four tablespoons in a glass and then fill with carbonated water4 ,to use orange juice for making orangeade1 dilute with equal parts of water and juice and chill1 then serve4 ,,scotch ,,orange ,,marmalade ,cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds4 ,place in a preserving kettle and add five pints of cold water4 ,set aside for twelve hours and then bring to a boil and cook until the fruit is tender4 ,add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure4 ,add three-quarters cup of sugar for every cup of mixture4 ,return to the kettle and bring to a boil4 ,cook until it forms a very thick jam1 or until #bbc degrees ,fahrenheit is reached on the candy thermometer4 ,,orange ,,preserve ,,in ,,syrup ,pare and separate nine oranges into sections1 taking care to break as little as possible4 ,now place ,two pints of water1 ,four pounds of sugar in a preserving kettle and bring to a boil4 ,cook for fifteen minutes and then add the oranges and cook until the oranges are tender4 ,lift the oranges into a jar and bring the syrup to a boil4 ,pour over the fruit and then seal and store in a cool1 dry place4 ,any syrup left over may be used on cereal or hot cakes4 ,,orange ,,salad ,remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces4 ,place in a bowl and add ,one cup of cocoanut4 ,toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad1 and serve with orange dressing4 ,,orange ,,souffl ,juice of three oranges1 ,one-half cup of water1 ,one-half cup of sugar1 ,five level tablespoons of cornstarch4 ,dissolve the starch and sugar in the water and then add the juice and bring to a boil4 ,cook for five minutes and then cool4 ,now add the ,yolks of two eggs1 ,one orange cut in tiny pieces4 ,beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs4 ,pour into a well-buttered souffl dish and set in a pan of warm water4 ,bake in a moderate oven until firm in the centre4 ,serve warm1 with orange syrup for a sauce4 ,,orange ,,cream ,,pie ,line a pie tin with plain pastry and then place in a saucepan ,one cup of milk1 ,one-half cup of water1 ,juice of three oranges1 ,grated rind of one-half orange1 ,six level tablespoons of cornstarch1 ,three-quarters cup of sugar4 ,dissolve the cornstarch and the sugar in the water and add the milk and fruit juice4 ,bring to a boil and cook for five minutes1 partly cool and then add ,one whole egg1 ,yolk of one egg4 ,beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes4 ,cool and cover with a fruit meringue1 using one-half glass of orange marmalade and the white of one egg1 beaten until it forms a very stiff meringue4 ,,orange ,,and ,,rice ,,custard ,wash one-half cup of rice and then cook until tender in three cups of water and the water is absorbed4 ,now add ,grated rind of one orange1 ,three oranges cut in tiny pieces1 ,three-quarters cup of sugar4 ,mix thoroughly and then place in a bowl ,two cups of milk1 ,yolks of two eggs4 ,beat to mix and then pour over the prepared rice4 ,mix thoroughly and then pour in either individual custard cups or into a baking dish4 ,set in a pan of warm water and then bake for thirty minutes in a moderate oven4 ,cool and serve with orange whip4 ,one glass of orange marmalade1 ,whites of two eggs4 ,beat with a ,dover egg-beater until very stiff and then pile on rice4 ,,spiced ,,prunes ,prepare one pound of prunes for cooking and then place in a casserole dish and add ,one cup of water1 ,one-quarter cup of vinegar1 ,one cup of brown sugar1 ,one piece of stick cinnamon1 ,six cloves1 ,four allspice1 ,two blades of mace1 ,one-half teaspoon of nutmeg4 ,cook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes4 ,serve cold as a condiment with meat4 ,,orange ,,dressing ,juice of two oranges1 ,grated rind of one-half of an orange1 ,one-half cup of cold water1 ,one-half cup of sugar1 ,two tablespoons of cornstarch4 ,dissolve the sugar and the starch in water and add the fruit juice and the grated rind4 ,bring to a boil and cook for five minutes1 and then remove from the fire and drop in yolk of one egg4 ,beat well to mix4 ,now beat the white very stiff1 and then beat into the mixture and then chill and serve4 ,,orange ,,betty ,pare and cut into dice three oranges4 ,place in a bowl and add ,one and one-half cups of fine bread crumbs1 ,one cup of boiling water4 ,mix1 let cool1 and then add ,one well-beaten egg1 ,three-quarters cup of milk1 ,three tablespoons of shortening1 ,one-half cup of syrup1 ,one-half cup of sugar1 ,three teaspoons of baking powder1 ,six tablespoons of flour4 ,mix thoroughly and then pour into either individual custard cups or into a pudding mould and set in a pan of hot water4 ,if the ,betty is put in custard cups1 grease them well and bake for forty minutes in a moderate oven4 ,if put into a mould1 bake for one hour4 ,,orange ,,fritters ,pare three oranges and then with a sharp knife cut into one-half inch slices4 ,dip the slices in flour1 then into a batter1 and fry until golden brown in hot fat4 ,,the ,,batter ,break one egg in a cup land then fill with milk4 ,place in a bowl and add ,one and one-half cups of flour1 ,two teaspoons of baking powder1 ,one-quarter teaspoon of salt1 ,two tablespoons of sugar4 ,serve orange fritters with orange dressing or orange syrup4 ,,baked ,,prunes ,prepare one-half pound of prunes for cooking and place in a casserole dish4 ,add one-half of an orange cut in thin paper-like slices4 ,cover the dish and place in an oven to bake very slowly4 ,now if the prunes are soaked early in the morning and then prepared for baking and placed in the oven when the fire is slacked off for the night1 they will be done very nicely in the morning4 ,this long1 slow cooking is just what the prune requires4 ,,prune ,,salad ,prepare the prunes as for stuffing and then place one-half cup of cottage cheese in a bowl and add ,one green pepper chopped fine1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika4 ,blend thoroughly and then fill into the pitted prunes4 ,now arrange the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon juice4 ,serve with either paprika or mayonnaise dressing4 ,this is very nice for luncheon or supper served as a salad4 ,,california ,,prune ,,cake ,one cup of sugar1 ,six tablespoons of shortening4 ,cream well until light and creamy and then add ,yolks of two eggs1 ,one cup of water1 ,two and three-quarters cups of flour1 ,two level tablespoons of baking powder1 ,one level tablespoon of mace4 ,beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs4 ,now line a cake pan with greased paper and pour in a layer of the cake batter4 ,spread evenly4 ,now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine4 ,cover with a layer of the cake batter and then repeat this until the pan1 is three-quarters full4 ,then dust the top of the cake lightly with sugar4 ,place in a moderate oven and bake for one hour4 ,cool1 and then ice with icing made of ,three-quarters cup of ,,xxxx sugar1 ,one tablespoon of lemon juice1 and sufficient boiling water to moisten4 ,then spread on the cake4 ,,prune ,,and ,,nut ,,jelly ,soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour4 ,now stone sufficient prunes to measure one cup4 ,add ,one-half cup of finely chopped nuts1 ,one-half cup of sugar1 ,one cup of prune juice1 ,juice of one lemon4 ,now place the gelatine in a hot-water bath and then strain into the prune mixture4 ,stir until thoroughly mixed and then pour into moulds4 ,set aside to mould and then serve with fruit whip4 ,,prune ,,delicacies ,wash the prunes thoroughly and then drain and turn on a cloth to dry4 ,remove the stones and fill the centres with a mixture of chopped nuts and ginger4 ,roll in granulated sugar4 ,prunes may be filled with fondant or fudge4 ,,prune ,,charlotte ,soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour4 ,then set in hot water bath to melt4 ,strain into a bowl and add ,one cup of prune juice1 ,juice of one lemon1 ,one-half cup of sugar4 ,heat to dissolve sugar and then cool before adding to the gelatine4 ,now place a few spoonfuls of the prepared gelatine mixture in a mould and turn to thoroughly coat the mould4 ,then line the mould with cooked and stoned prunes4 ,pour a few spoonfuls of the gelatine mixture over the prunes and set them in place before pouring in the remainder of the mixture2 then set aside to mould4 ,when ready to serve unmould on platter and serve with prune sauce4 ,,prune ,,sauce ,rub one cup of cooked and stoned prunes through a fine sieve and add ,one cup of prune juice1 ,juice of one lemon1 ,six tablespoons of sugar4 ,heat to dissolve sugar and then cool before serving4 ,,rhubarb ,to cook rhubarb1 cut it into inch pieces and remove the stringy peel4 ,cook in a glass or earthen casserole dish in the oven until it is soft1 adding just enough sugar to sweeten4 ,this will give you a splendid product4 ,do not use the leaves of the rhubarb4 ,and do not cook rhubarb in tin2 the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison4 ,,to ,,cook ,,rhubarb ,,for ,,pies ,prepare the rhubarb and then sprinkle well with flour and add sugar1 and cook slowly until tender4 ,the flour will thicken the mixture4 ,then pour into the prepared pie plate and cover with pastry4 ,bake in a moderate oven for twenty minutes4 ,pie made in this way will be far superior to that made where the rhubarb is cut and placed in the pie and then cooked4 ,,rhubarb ,,and ,,raisin ,,conserve ,wash and peel and then cut the rhubarb into one-half inch pieces4 ,measure one quart of the cut pieces and place in a baking dish1 adding ,one cup of seeded raisins1 ,two cups of sugar4 ,do not add water2 cover and cook until the fruit is tender1 usually about forty minutes4 ,,rhubarb ,,fruit ,,sauce ,place the whites of two eggs in a bowl and then add one-half glass of jelly4 ,beat until very stiff and then add one cup of very thick rhubarb sauce4 ,,rhubarb ,,shortcake ,place two cups of flour in a bowl and add ,one teaspoon of salt1 ,four teaspoons of baking powder1 ,one-half cup of sugar4 ,sift to mix and then rub in six tablespoons of shortening4 ,mix to a dough with two-thirds cup of milk4 ,cut with a large cookie cutter and then bake in a hot oven for fifteen minutes4 ,split and butter1 and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce4 ,,rhubarb ,,cocktail ,place three tablespoons of rhubarb conserve in a cocktail glass4 ,add layer of thinly sliced bananas and then a layer of shredded orange4 ,sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg4 ,garnish with maraschino cherries4 ,,rhubarb ,,puffs ,three-quarters cup of sugar1 ,one-half cup of water1 ,five tablespoons of shortening4 ,place in a bowl and then add ,one egg1 ,two cups of flour1 ,four teaspoons of baking powder1 ,one-half teaspoon of salt1 ,one cup of finely chopped rhubarb 7raw74 ,beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven4 ,,vermont ,,rhubarb ,,griddle ,,cakes ,soak stale bread in cold water to soften4 ,press very dry and then rub through a fine sieve4 ,now measure two cups and place in a bowl and add ,one and one-half cups of sweetened rhubarb1 ,one egg1 ,one and three-quarters cups of sifted flour1 ,four teaspoons of baking powder1 ,one teaspoon of salt1 ,one tablespoon of shortening4 ,mix well and then bake on a griddle and serve with sugar1 cinnamon and butter or syrup4 ,,rhubarb ,,gelatine ,two cups of cold1 cooked and sweetened rhubarb4 ,add ,four level tablespoons of gelatine1 ,juice of one orange1 ,one-half cup of water4 ,add the gelatine to the mixture and then set aside for one-half hour to soften4 ,then heat slowly until the boiling point is reached1 remove from the fire and pour into moulds4 ,let set until firm and then unmould and serve with whipped cream4 ,use a china or earthenware mould4 ,,rhubarb ,,and ,,tapioca ,,pudding ,wash one-half cup of pearl tapioca in plenty of water to remove the starch4 ,place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb4 ,cook in the oven until the tapioca is transparent or soft4 ,place a meringue made of the white of one egg on top4 ,cool1 and then serve4 ,,rhubarb ,,dumplings ,roll the pastry out one-quarter inch thick and then cut into four-inch squares4 ,fill with pieces of rhubarb cut in one-half inch pieces1 adding #b tablespoons sugar4 ,fold the dough over1 pressing it tightly1 and then brush with egg-wash and bake in a slow oven for thirty minutes4 ,,ginger ,,jelly ,soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add ,juice of one lemon1 ,one orange1 ,one-half cup of sugar1 ,one cup of boiling water4 ,beat thoroughly to mix and then let cool4 ,just before it begins to thicken stir in one-half cup of finely chopped candied ginger4 ,,ginger ,,cream ,soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour4 ,now add one-half cup of sugar and set in a pan of warm water4 ,stir until gelatine is dissolved and then set aside to cool4 ,while cooling place ,white of one egg1 ,one-half glass of jelly in a bowl and beat with a ,dover egg-beater until light and fluffy4 ,add one-half cup of finely shredded candied ginger and then cooled gelatine4 ,whip until it begins to thicken and then pour into moulds to become firm4 ,,note4--,do not add the gelatine mixture to the fruit whip until just before it thickens4 ,,ginger ,,delicacies ,the ,west ,indians make and serve many delicious desserts and conserves made with ginger4 ,either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops4 ,ask for stem ginger1 as this kind is less apt to be stringy and coarse4 ,to prepare3 ,soak the ginger in warm water over night and then in the morning wash1 using a vegetable brush4 ,now scrape well and then place in fresh water enough to cover--and cook gently on the back of the stove until tender4 ,or it may be placed in the fireless cooker over night4 ,when the root is tender1 place ,three cupfuls of sugar1 ,three-quarters cup of water1 ,juice of one lemon in a saucepan and bring to a boil4 ,cook for ten minutes and then add the ginger4 ,now place where it will just keep warm and simmer until the syrup is absorbed4 ,remove and stand in a cool place for two days4 ,reheat and then drain on a sieve and roll in sugar4 ,pack in an air-tight tin box and the ginger will keep indefinitely4 ,,pineapple ,,mousse ,drain and mince sufficient pineapple fine to measure two cups4 ,put through a fine sieve and then place in a bowl2 place whites of two eggs in a second bowl and add one glass of apple jelly4 ,beat until very stiff4 ,whip one cup of cream stiff and add one-half cup of sugar4 ,gently combine the fruit whip1 whipped cream and puree of pineapple by cutting and folding until well mixed4 ,pour into two-quart mould and cover with wax paper2 then place on the lid1 and use one pint of salt to two and one-half pints of finely crushed ice1 to set the mousse to freeze4 ,,to ,,stuff ,,dates ,,with ,,ginger ,remove the stones from the dates and then fill the centre ,with a piece of candied ginger4 ,press firmly and then roll between the hands to restore to shape of date4 ,roll the finished date in granulated sugar4 ,prunes may be used to replace the dates4 ,,eggless ,,mayonnaise ,place in soup plate ,two tablespoons evaporated milk1 ,one-half teaspoon mustard1 ,one-half teaspoon paprika4 ,blend by beating with fork and when smooth add slowly three-quarters cup of salad oil4 ,beat hard for few minutes4 ,now add ,one teaspoon sugar1 ,one teaspoon salt1 ,one teaspoon vinegar4 ,then beat again until thoroughly mixed4 ,,cooked ,,salad ,,dressing ,one-half cup of vinegar1 ,three-quarters cup of water1 ,three level tablespoons of cornstarch4 ,dissolve the starch in the water and add the vinegar and bring to a boil4 ,cook for three minutes and then remove1 and add ,one egg1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three-quarters teaspoon of mustard1 ,one teaspoon of sugar4 ,beat to mix and then beat in one cup of sour cream4 ,this dressing may be used on potatoes1 chicken and celery salad and with cold meat or plain lettuce4 ,,frozen ,,lemon ,,custard ,place in a saucepan ,one quart of milk1 ,one-half cup of cornstarch4 ,stir until dissolved and then bring to a boil4 ,cook for ten minutes4 ,remove from the fire and add ,three well-beaten eggs4 ,beat to thoroughly mix1 then cool4 ,now grate the rind lightly from one lemon4 ,place in a bowl and add ,juice of three lemons1 ,juice of one orange1 ,one and one-half cups of sugar4 ,blend well and when ready to freeze beat the lemon mixture into the custard4 ,add the lemon mixture very slowly4 ,freeze in the usual manner1 using three parts of ice to one of salt4 ,pack1 and then set aside for two hours to ripen4 ,,ginger-,,ale ,,salad ,soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes4 ,now add to the gelatine one-half cup of boiling ginger-ale4 ,stir until gelatine is dissolved and then strain4 ,add the balance of the one pint bottle of ginger-ale4 ,let cool1 and then rinse off mould in ice water to thoroughly chill1 and then coat the mould with the gelatine by pouring in about one-quarter cup and turning the mould until it is thoroughly coated4 ,now place pieces of preserved ginger in designs in the bottom of the mould1 also using a few maraschino cherries4 ,pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer4 ,repeat this until the mould is filled4 ,in warm weather pack the mould in salt and ice mixture for quick results4 ,,egg ,,salad ,shred one head of lettuce very fine and then place in a bowl and add ,one onion1 ,one green pepper1 chopped very fine1 ,one cooked carrot1 diced1 ,one cup of mayonnaise4 ,mix and then garnish with four hard-boiled eggs1 cut in slices4 ,dust with paprika4 ,,thousand ,,island ,,dressing ,one-half cup salad oil1 ,juice of one lemon1 ,juice of one orange1 ,one-half green pepper1 chopped fine1 ,one-half medium sized onion1 chopped fine1 ,two teaspoons salt1 ,one teaspoon paprika1 ,one-half teaspoon mustard1 ,one pimento chopped fine4 ,blend well4 ,,salad ,,dressing ,to make mayonnaise dressing1 break one egg in a bowl and then add ,two teaspoons of vinegar1 ,one teaspoon of sugar1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard4 ,beat with ,dover beater to mix and then have some one pour in slowly one cup of oil while you beat the mixture with a steady motion4 ,,cucumber ,,salad ,pare the cucumbers and then cut into thin slices and cover with two tablespoons of salt and cracked ice for one hour4 ,wash and then drain4 ,now shred fine the coarse green leaves of the lettuce4 ,arrange the cucumbers on the prepared lettuce and serve with sour cream dressing4 ,,fruit ,,salad ,pare and cut into dice ,two oranges1 ,two apples1 ,three bananas4 ,place in a bowl and add one cup of cocoanut and toss gently to mix4 ,now place in a nest of lettuce4 ,prepare a fruit salad dressing of ,one cup of sugar1 ,one cup of water1 ,juice of one orange1 ,juice of one lemon1 ,three level tablespoons of cornstarch4 ,dissolve the sugar and starch and bring to a boil4 ,cook for five minutes and then remove from the fire1 and add yolk of one egg4 ,beat hard to mix and then fold in the stiffly beaten white of one egg4 ,cool1 and then pour over the fruit salad4 ,garnish with maraschino cherries4 ,this amount of salad will serve eight persons4 ,,coleslaw ,shred a head of cabbage fine and place in salted water for one-half hour4 ,drain well and then add ,two green peppers1 chopped fine1 ,one cup of mayonnaise1 ,one tablespoon of salt1 ,one tablespoon of paprika1 ,one-quarter cup of vinegar4 ,mix4 ,,salmon ,,salad ,open a can of salmon and then drain and remove the bones and add ,two green peppers1 chopped fine1 ,one onion1 chopped fine4 ,mix1 shred the coarse outer green leaves of the lettuce fine and then line a bowl with crisp lettuce4 ,place the shredded lettuce in the nest and then the prepared salmon4 ,serve with sliced hard-boiled egg and mayonnaise dressing4 ,,poached ,,eggs ,,on ,,french ,,toast ,trim the crust from slices of bread and then dip in the following3 ,one cup of milk1 ,one egg4 ,beat to mix and then fry the bread until golden brown in hot fat4 ,poach the eggs and then lift on a napkin to drain4 ,then roll gently on the ,french toast4 ,cover with a cream sauce and garnish with finely shredded parsley4 ,,pickled ,,eggs ,hard boil one-half dozen eggs4 ,cook until tender one bunch of beets4 ,turn into a pan of cold water and then remove the skins and cut into thick slices4 ,place in a dish and add four large onions1 cut in thin slices4 ,now place in a saucepan ,four tablespoons of sugar1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,one cup of vinegar1 ,one-half cup of water4 ,bring to a boil and cook for ten minutes4 ,pour over the beets4 ,add the hard-boiled eggs4 ,,omelet ,place the yolks of three eggs in a bowl and add ,two tablespoons of milk1 ,one-half cup of prepared bread crumbs1 ,two tablespoons of finely minced parsley1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,mix and then cut and fold in the stiffly beaten whites of three eggs and then place four tablespoons of shortening in a frying pan4 ,when fat is smoking hot pour in the omelet and cook gently until firm1 then turn either by lifting or rolling1 using the cake-turner or a spatula1 or it can be turned into another hot pan1 containing one tablespoon of shortening1 then fold and roll4 ,how to prepare the bread3 ,soak stale bread in hot water to soften and then place in a cloth and squeeze very dry4 ,,deviled ,,eggs1 ,,parisienne ,boil one egg hard for each person1 cut in half1 cutting the length of the egg4 ,rub the yolks through a fine sieve into a bowl and then add to every six eggs ,one-half cup of finely chopped ham1 ,one onion1 grated1 ,one green pepper1 chopped fine1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard1 ,six tablespoons of mayonnaise dressing4 ,mix and then fill back into the whites of the eggs4 ,mould up very high and then roll in finely grated cheese and dust with paprika4 ,roll in wax-paper4 ,set in ice-box until ready to serve4 ,,baked ,,omelet ,place in a bowl ,yolks of four eggs1 ,one cup of thick cream sauce1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,two tablespoons of finely chopped parsley4 ,beat to mix thoroughly and then cut and fold in the stiffly beaten whites of four eggs4 ,pour in a baking or casserole dish and bake in a moderate oven until firm in the centre4 ,garnish with strips of bacon and serve with cheese sauce4 ,to make cheese sauce3 ,place three tablespoons of grated cheese in a cup of cream sauce4 ,,moravian ,,omelet ,soak one-half cup of sifted stale bread crumbs in one-half cup of milk1 adding ,one-half teaspoon of salt1 ,one-quarter teaspoon of pepper1 ,one teaspoon of grated onion1 ,one tablespoon of finely minced parsley1 ,three well-beaten eggs4 ,mix thoroughly and then heat four tablespoons of shortening in a frying pan until smoking hot and then pour in the mixture4 ,reduce the heat and cook until set4 ,fold and turn and then roll4 ,turn on a hot platter4 ,this amount will serve two persons4 ,,cheese ,,cutlets ,place in a saucepan ,one and one-half cups of milk1 ,nine level tablespoons of flour4 ,stir to dissolve the flour and then bring to a boil4 ,cook for two minutes and then add ,one-quarter pound of cheese1 cut fine4 ,stir until the cheese is melted and then remove from the fire and add ,one small onion grated1 ,one teaspoon of paprika1 ,one and one-half teaspoons of salt4 ,turn on a greased platter and set to cool4 ,mould4 ,it takes about four hours to become firm enough to mould into cutlets4 ,mould into shape and then roll in flour and dip in beaten egg1 then in fine crumbs and fry until golden brown in hot fat4 ,garnish with watercress4 ,,country ,,cheese ,,sandwiches ,place one cup of country or buttermilk cheese in a bowl and add ,one-half cup of thick mayonnaise1 ,one onion1 chopped very fine1 ,one green pepper1 chopped very fine1 ,two teaspoons of salt1 ,two teaspoons of paprika1 ,one-half teaspoon mustard4 ,mix thoroughly and then spread the rye bread with ,english butter1 and then spread the filling between the slices of bread and cut into finger-width strips4 ,,cheese ,,sandwiches ,place in a bowl ,one-half cup of grated cheese1 and then add ,one tablespoon of grated onion1 ,two tablespoons of finely minced green peppers1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard1 ,six tablespoons of mayonnaise dressing4 ,mix thoroughly and then spread between the bread as prepared for bread and butter sandwiches4 ,a ,,few ,,pointers ,,about ,,vegetables ,do not oversalt vegetables4 ,never salt while cooking2 too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content4 ,add just sufficient boiling water to cover and then bring to a boil4 ,then cook slowly until tender4 ,do not cover the saucepan in which the vegetables are cooking4 ,this condenses the steam which contains the volatile oils and thus darkens the vegetable4 ,,puree ,,of ,,peas ,rub one cup of cooked peas through a sieve and add ,one cup of milk1 ,one-half cup of water1 ,one tablespoon of cornstarch1 ,one teaspoon of grated onions1 ,one teaspoon of finely chopped parsley4 ,dissolve the starch in the water and add the balance of the ingredients to the pea puree4 ,bring to a boil and cook for five minutes4 ,season with salt and pepper and serve with croutons or toast1 slices of bread cut in half-inch blocks4 ,,pea ,,souffle ,place in a bowl ,one cup of thick cream sauce1 and then rub ,four tablespoons of cooked peas through a sieve4 ,now add ,five tablespoons of bread crumbs1 ,one teaspoon of grated onion1 ,one-half teaspoon of salt1 ,one-quarter teaspoon of pepper1 ,yolks of two eggs4 ,beat to mix1 then fold in the stiffly beaten whites of the two eggs4 ,pour into a greased baking dish and bake in a moderate oven until firm in the centre4 ,serve at once4 ,this dish replaces meat4 ,,pea ,,pudding ,put four tablespoons of peas through a sieve and then place in a bowl and add ,one cup of thick cream sauce1 ,four tablespoons of fine bread crumbs1 ,one well beaten egg1 ,one teaspoon of finely minced parsley1 ,one teaspoon of grated onions1 ,one-half teaspoon of paprika1 ,one-half teaspoon of salt4 ,mix to blend1 then pour in well-greased custard cups4 ,bake until firm in the centre4 ,serve in cups1 or turn out on a slice of toast and cover with cream of hollandaise sauce4 ,,note4--,set the pudding in a pan containing warm water while baking4 ,,baked ,,dried ,,corn ,soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water4 ,simmer slowly until tender and then drain and season with ,one small onion1 minced fine1 ,two tablespoons of dried parsley1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper4 ,place in a casserole dish and cover with one and a half cups of cream sauce4 ,sprinkle with fine bread crumbs and one tablespoon of finely grated cheese4 ,bake for twenty minutes in the oven4 ,this dish replaces meat for luncheon4 ,,squash ,,squash ,,au ,,gratin ,wash1 pare and cut the squash into pieces1 discarding the seeds4 ,steam until tender and then drain well and stand on the back of the range to dry4 ,now rub the pulp through a sieve4 ,measure and add to each cup of pulp ,one well-beaten egg1 ,two tablespoons of butter1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,two tablespoons of milk1 ,one tablespoon of finely minced parsley4 ,pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese4 ,bake in a slow oven for twenty minutes4 ,,squash ,,cakes ,wash and cut the squash into pieces and then cook until tender in boiling water1 then drain and rub pulp through sieve4 ,now measure and place in a bowl ,one cup of prepared squash1 ,one well-beaten egg1 ,one tablespoon of shortening1 ,one-half cup of milk1 ,one and one-half cups of flour1 ,two tablespoons of baking powder1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika1 ,one tablespoon of minced parsley4 ,beat to mix and then bake as if for griddle cakes on a hot griddle4 ,serve with maple syrup4 ,,squash ,,souffle ,one cup of prepared squash pulp1 ,one tablespoon of grated onion1 ,two tablespoons of finely minced parsley1 ,one tablespoon of melted butter1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,one cup of very thick cream sauce1 ,yolks of two eggs4 ,beat to blend and then carefully fold in the stiffly beaten whites of two eggs4 ,pour into well-greased individual custard cups and set in a pan of warm water4 ,bake slowly in a moderate oven until firm in the centre1 usually about twenty minutes4 ,let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve4 ,,squash ,,italienne ,one and one-half cups of prepared squash pulp1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,two tablespoons of finely minced parsley1 ,two tablespoons of finely minced onions4 ,mix thoroughly and then dice two ounces of salt pork4 ,brown the salt pork nicely and then drain off about one-half of the fat in the pan4 ,turn the squash mixture on the salt pork and heat and serve4 ,,squash ,,pie ,wash and then cut the squash into pieces and then boil until tender and drain2 rub the pulp through sieve4 ,measure1 and to each cup add ,one cup of sugar1 ,two tablespoons of melted butter1 ,two well-beaten eggs1 ,one cup of milk1 ,one-half teaspoon of nutmeg4 ,beat well to mix and then pour in a pie tin which has been lined with plain pastry4 ,sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven4 ,,baked ,,squash ,cut a slice from the top of the squash and remove the seeds and the string fibre4 ,now add ,one tablespoon of melted butter1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika4 ,cover closely with a lid and then bake in a slow oven until the pulp is tender1 usually about thirty minutes4 ,remove the lip and scoop out the pulp with a spoon1 piling it into a hot vegetable dish1 and garnish with finely chopped parsley and then serve4 ,,squash ,,biscuit ,place in a bowl ,three and one-half cups of sifted flour1 ,one teaspoon of salt1 ,five teaspoons of baking powder4 ,sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp4 ,work to a dough and blend evenly1 then roll out on a slightly floured board three-quarters of an inch thick4 ,cut and brush the tops with milk and bake in a hot oven for fifteen minutes4 ,squash may be used to replace potatoes when making bread4 ,add one cup of squash pulp to ginger-bread1 or when making small cakes it will be found to be delicious when used this way4 ,,omelet ,,in ,,tomato ,,cases ,select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres4 ,place the tomato in well-greased custard cups and then break in a bowl four eggs2 then add ,four tablespoons of water1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,beat to mix and then fill into the prepared tomato4 ,sprinkle one teaspoon of fine bread crumbs on top of each tomato and add ,one teaspoon of butter1 ,dash of paprika4 ,set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes4 ,turn on a slice of toast and cover with cream sauce4 ,,baked ,,tomatoes1 ,,chelsea ,select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon4 ,now grease custard cups and place the tomatoes in the cups4 ,now shred very fine one ounce of dried beef4 ,divide into the four tomatoes4 ,break in a mixing bowl ,two eggs4 ,then add ,three-quarters cup of milk1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika1 ,one teaspoon of grated onion1 ,two teaspoons of finely minced parsley4 ,beat to mix and then chop fine the pulp from the tomatoes4 ,place one teaspoon of this pulp in each tomato4 ,,tomatoes1 ,,country ,,style ,select smooth1 firm tomatoes cut in half and then place in a deep dish4 ,cover with cracked ice and serve with the following dressing3 ,,country ,,dressing ,place in a bowl ,three tablespoons of salad oil1 ,one tablespoon of vinegar1 ,one teaspoon of sugar1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper1 ,one-quarter teaspoon of mustard4 ,beat until creamy and then serve ice cold4 ,,tomato ,,fritters ,select firm tomatoes and then cut in one-half inch slices4 ,dip in the prepared batter and then fry until golden brown4 ,serve with cream sauce4 ,how to prepare the batter3 ,place one egg in a bowl and add ,one cup of water1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,beat to mix and then add ,two tablespoons of grated onions1 ,one and one-half cups of flour1 ,two teaspoons of baking powder4 ,beat to a smooth batter and then dip the tomatoes into it4 ,fry quickly until golden brown4 ,,spinach ,let us first begin with the washing of the spinach4 ,take your cleanser and scour out the sink and then scald it with boiling water4 ,now place a clean cloth over the drain and turn the spinach into the sink4 ,use plenty of lukewarm water to wash with4 ,this is necessary to free these crinky little leaves from the sand and grit4 ,now rinse in plenty of cold water to crisp it4 ,shake the spinach dry and place in a deep saucepan and cover and then steam gently until tender4 ,do not add any water4 ,in this manner the spinach is virtually cooked in its own juices4 ,now turn into a chopping bowl and chop fine and then rub through a coarse sieve and it is ready for use4 ,you must prepare and cook the spinach early in the day1 so that you will have time to properly prepare it1 and then1 when it is wanted1 simply reheat it4 ,,spinach ,a ,,la ,,mode ,prepare and cook the spinach as given above and then turn into a sieve and let drain1 with a weight1 for three hours4 ,now chop fine and then place one tablespoon of bacon or sausage fat in the frying pan and add ,one small onion1 minced very fine1 ,the prepared spinach4 ,heat slowly until very hot and then season with salt and pepper4 ,lift to a hot platter and garnish with a slice of hard-boiled egg4 ,,spinach ,,pudding ,cook the spinach as directed in the above methods and then add ,one cup of creamed sauce1 ,one tablespoon of grated onion1 ,one cup of fine bread crumbs1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika4 ,mix thoroughly and then pour into well-greased baking dish and bake in a hot oven for twenty minutes4 ,,sunshine ,,sauce ,,for ,,vegetables ,make a cream sauce1 using ,one and one-half cups of milk1 ,seven tablespoons of flour4 ,place in a saucepan and stir until dissolved1 using a fork or wire whip4 ,bring to a boil4 ,cook slowly for five minutes and then add ,one and one-half teaspoons of salt1 ,one teaspoon of white pepper1 ,two tablespoons of grated onion1 ,two well-beaten eggs4 ,mix thoroughly and then serve with baked peppers4 ,,souffle ,,of ,,spinach ,cook the spinach as directed in the method and then place one cup of spinach in a bowl and add ,yolks of two eggs1 ,one cup of very thick cream sauce1 ,one tablespoon of grated onion1 ,two teaspoons of salt1 ,one teaspoon of paprika4 ,mix thoroughly1 and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish4 ,bake in a moderate oven for twenty-five minutes and serve with cheese sauce in place of meat for luncheon4 ,,spinach ,,nests ,cook spinach as for spinach la mode and then chop fine and mould into nests4 ,place on a slice of bread and then break an egg into each nest and cover with two tablespoons of well-seasoned cream sauce and one teaspoon of grated cheese4 ,place on a baking sheet in a moderate oven for twelve minutes and serve with cream sauce for luncheon in place of meat4 ,,spinach ,,with ,,hollandaise ,,sauce ,cook the spinach as given in the method and then when ready to serve1 reheat and make the ,hollandaise sauce as follows3 ,five tablespoons of salad oil1 ,three tablespoons of vinegar1 ,one tablespoon of water1 ,one teaspoon of grated onion1 ,one-half teaspoon of paprika4 ,place in a small saucepan and bring to the boiling point1 and then add the yolk of egg4 ,stir until thick and then add sufficient salt to taste4 ,pour over the spinach when ready to serve4 ,,spinach ,,balls ,prepare spinach as for spinach la mode and then place in a bowl and add ,one hard-boiled egg1 chopped fine1 ,one tablespoon of grated onion1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper1 ,one tablespoon of salad oil4 ,mix thoroughly and then form into balls and dip in beaten egg1 and then roll in fine bread crumbs and fry until golden brown in hot fat4 ,serve with lamb chops4 ,,puree ,,of ,,spinach ,,alsace ,rub one-half cup of spinach through a sieve and then place in a bowl and add ,one cup of thick brown gravy1 ,one teaspoon of grated onion1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,two tablespoons of grated cheese1 ,one well-beaten egg1 ,five tablespoons of fine bread crumbs4 ,mix and then pour into custard cups4 ,bake in a moderate oven eighteen minutes4 ,this will replace meat for luncheon4 ,cream sauce may be used instead of gravy4 ,,spinach ,,salad ,prepare the spinach as for spinach la mode and then chop fine and place in a bowl1 and add ,one small onion1 chopped fine1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,mix1 and then pack in demi-tasse cups to mould4 ,turn on a bed of crisp lettuce leaves and serve with ,french dressing4 ,,spinach ,a ,,la ,,bourgeois ,to one-half cup of leftover spinach add ,one tablespoon grated onion1 ,one cup of cream sauce1 ,one hard-boiled egg1 chopped fine1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,mix and then place in a baking dish and sprinkle with grated cheese4 ,bake in a hot oven for eighteen minutes4 ,serve in place of meat for luncheon4 ,,spinach--,,scotch ,,style ,place in a bowl ,one cup of prepared spinach1 ,three-quarters cup of thick brown gravy1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of white pepper4 ,beat to thoroughly mix and then pour into well-greased baking dish and sprinkle two tablespoons of grated cheese and fine bread crumbs and then bake in a hot oven for twenty minutes4 ,,how ,,to ,,prepare ,a ,,stock ,,pot ,select a pot that has a close-fitting lid and keep it for this purpose4 ,the usual proportion is a one-gallon pot for a family of six4 ,you will require one pound of bones to every quart of water1 and ,one large onion1 ,one medium sized carrot1 ,one medium sized turnip1 ,one faggot of soup herbs1 ,also one and one-half pounds lean meat to every four quarts of water or less4 ,have the butcher crack the bones well and then rinse them under cold water and place in the pot1 together with meat and the seasoning4 ,add the required amount of cold water and bring to a boil4 ,cook very slowly for three and one-half hours4 ,strain the liquid and discard the bones and vegetables4 ,set the liquid aside to cool and remove the cake of fat when it hardens4 ,now place the liquid in a saucepan and boil for twenty minutes4 ,it may now be used for stock1 soups1 broths1 gravies and sauces4 ,cover the bones in the kettle with cold water again and add any leftover gravies1 bits of meat1 trimmings and bones that you may have on hand4 ,cook slowly on the back of the range for four hours1 and then strain1 and to two quarts of this stock add ,one can of tomatoes1 ,one cupful of diced carrots1 ,one-half cup of diced onions1 ,one-half cup of barley1 ,one cupful of diced potatoes1 ,one-half cup of diced turnips1 ,one-quarter teaspoon of powdered thyme1 ,two tablespoons of finely chopped parsley1 ,one tablespoon of dried celery leaves4 ,cook slowly for one hour for a good vegetable soup4 ,to give the soup body1 add ,three-fourths cup of flour4 ,dissolved in ,one cup of cold water4 ,cook ten minutes and then serve4 ,,bean ,,soup ,soak one pint of marrow-fat or soup beans over night4 ,in the morning wash and place in soup kettle with two quarts of water1 bring to a boil1 turn in colander1 and let drain and rinse under cold water4 ,return to soup kettle and add ,four quarts of water1 ,one faggot soup herbs1 ,one teaspoon thyme1 ,one cup finely chopped onions1 ,one carrot cut in tiny dice4 ,cook slowly for four hours1 now mince one-half pound of salt pork fine1 place in frying pan and cook slowly until nice brown2 add to the bean stock1 mashing beans well4 ,serve4 ,dried peas1 lima beans1 soy beans and lentil soup may be prepared in the same manner4 ,,bouillon ,two and one-half pounds shin beef with bone1 ,one stock celery1 ,one carrot1 sliced thin1 ,two onions1 ,one clove1 ,one bay leaf1 ,one pound veal bones4 ,remove bone and cut meat in small pieces1 brown quickly in hot pan1 place in soup kettle1 and add vegetables cut in tiny dice and three quarts of cold water2 bring slowly to a boil and cook slowly for three and one-half hours2 strain through napkin1 season and clarify white of egg and crushed egg shell4 ,to clarify3 ,set soup aside until cold1 remove fat1 return to stock pot1 and add white of egg1 crushed egg shell and one-half cup of cold water beaten together1 then bring slowly to a boil1 cook for five minutes and then add one-half cup of water--lift from stove1 set aside to settle and strain through piece cheesecloth4 ,,mock ,,turtle ,,soup ,one calf's head4 ,clean and thoroughly wash head1 removing tongue and brains4 ,place the head in stock pot1 then add ,five quarts cold water1 ,two carrots1 cut in dices1 ,three-quarter cup sliced onions1 ,one fagot soup herbs1 ,one-half teaspoon sweet marjoram1 ,one-half teaspoon thyme1 ,one-half cup celery leaves4 ,bring to a boil and cook slowly until meat leaves the bones1 lift head2 cut part head in tiny dice1 using about two cups of the meat2 do not add to the mock turtle yet4 ,now place in frying pan ,one-half cup of shortening1 ,three-quarters cup of flour4 ,brown flour a deep mahogany brown--add part of the stock to blend into thick sauce--bring to a boil and cook slowly for five minutes2 then strain into the stock or mock turtle soup4 ,now add ,one tablespoon salt1 ,one teaspoon white pepper4 ,simmer few minutes1 strain through cheesecloth into bowl1 set aside to cool1 remove fat from top2 now return stock to kettle and clarify as for bouillon2 to serve reheat1 add the chopped calf's head meat as prepared1 juice of one-half lemon1 two slices lemon cut in tiny pieces1 two hard-boiled eggs chopped fine4 ,,oxtail ,,soup ,have butcher cut tail in pieces2 soak ox-tail in warm water for one-half hour4 ,wash and wipe dry1 now roll each joint in flour1 place one-half cup of shortening in soup kettle1 add the ox-tails and brown well1 then add one-half cup flour1 browning a deep mahogany brown2 now add ,three quarts cold water1 ,one bunch soup herbs1 ,four onions chopped fine1 ,one carrot cut in dice1 ,one teaspoon of thyme4 ,cook slowly for three hours1 season with pepper and salt and juice of one-half lemon4 ,,mulligatawny ,,soup ,place in a saucepan ,three pints of chicken stock1 ,one cup diced apples1 ,four onions chopped fine1 ,one carrot cut in dice1 ,one clove1 ,one-half teaspoon of thyme4 ,simmer slowly for one-half hour4 ,now place in frying pan ,four tablespoons bacon fat1 ,one-half cup of flour1 ,one-half teaspoon curry powder4 ,blend together1 and then add one pint of cold water1 and as soon as it is thoroughly blended turn into the soup2 stir to prevent lumping and bring quickly to a boil2 cook ten minutes2 strain through cheesecloth2 add juice one-half lemon and one-half cup of finely chopped chicken meat4 ,serve4 ,,french ,,pea ,,soup ,soak one cup of dried peas over night and then in the morning drain and place in a saucepan1 adding ,two quarts of water4 ,simmer gently until tender and then pass through a sieve and add ,two large onions1 grated1 ,two tablespoons of parsley1 minced fine1 ,six whole cloves1 ,one small bay leaf1 ,one-half cup of strained canned tomatoes4 ,simmer slowly for thirty minutes and then serve with toasted strips of bread4 ,,faggot ,,of ,,soup ,,herbs ,divide one leek into three parts and cut from the stem up4 ,to this piece of leek add ,four branches of thyme1 ,two branches of parsley1 ,one piece of carrot1 cut in a strip three inches long1 ,two branches of celery1 ,one small pepper pod4 ,tie with a string and dry in a warm place4 ,when dry put in a glass jar to be used as needed4 ,many varieties of soups may be made from the plain stock with just a few minutes' work4 ,clear tomato soup3 ,to one quart of stock add one cupful of canned tomatoes1 rubbed through a fine sieve4 ,noodles1 macaroni or any cooked vegetable may be added4 ,for clear soup3 ,add one teaspoon of kitchen bouquet and any desired vegetables to each quart of stock4 ,when making cream soups1 if you will add one cupful of prepared stock to each cup of milk1 your soup will have a delicious flavor4 ,stock may be made1 filled into sterilized jars and then the rubber and lid adjusted2 the soup may then be processed for three hours in a hot-water bath4 ,remove from the bath1 fasten the lids securely1 and then test for leaks and store in a dry cool place4 ,where there is a fire kept in the kitchen1 it will not add to the costs to can soups1 stocks1 etc41 for future use4 ,,pepper ,,pot ,place in a saucepan ,two calves' feet1 cut in pieces1 ,one pound cooked honeycomb tripe1 cut in small blocks1 ,one cup of finely chopped onions1 ,one bunch of soup herbs1 ,one teaspoon of sweet marjoram1 ,two whole cloves1 ,two whole allspice1 ,four quarts of water4 ,bring to a boil and cook slowly for three hours4 ,remove the calves' feet1 remove meat from the fat1 chop meat fine and return to soup1 then add three cups of finely diced potatoes and tiny dumplings made as follows3 ,place in a mixing bowl ,one cup of flour1 ,one-half teaspoon of salt1 ,one-half teaspoon of pepper1 ,one-half teaspoon of thyme1 ,one tablespoon of finely minced parsley1 ,one teaspoon of baking powder1 ,four tablespoons of water4 ,mix to a dough and then work well to blend4 ,make into small balls the size of a large pea4 ,drop into the pepper pot and cook for fifteen minutes4 ,season with salt and pepper and then serve4 ,,fruit ,,soup ,the ,french1 ,swiss and ,danish housewives serve during the summer a delicious fruit soup4 ,in ,normandy1 during apple-blossom time1 the petals of the fruit are picked as they fall and are used for fruit soup1 blossom jelly and perfume and distilled water4 ,,how ,,to ,,make ,,this ,,soup ,you may use any fruit desired2 wash to thoroughly cleanse1 and to each pint of crushed fruit allow three pints of water4 ,the fruit must be packed solidly4 ,place in a kettle and cook until the fruit is soft and then rub through a fine sieve4 ,now measure and add ,one-half cup of sugar1 ,three tablespoons of cornstarch1 dissolved in ,four tablespoons of cold water to each pint of the fruit puree4 ,bring to boil and cook five minutes4 ,remove from the fire and add yolk of one egg4 ,beat very hard and then fold in stiffly beaten white of egg2 season slightly with nutmeg1 chill and serve4 ,strawberries1 blackberries1 raspberries1 huckleberries1 cherries1 grapes1 currants1 apples1 peaches1 pears1 oranges1 lemon and quinces may be used for these soups4 ,they are delicious when served ice cold on a hot day4 ,,meats ,use oven for baking and boiling and then cook your meats in the old-fashioned ,english way by direct contact with the flame4 ,this means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range2 then place in the roast1 steak or chops1 upon the broiler2 turn every few minutes4 ,the roast must be placed farther from the flame to prevent burning4 ,a good rule for this is to keep roasting meat four inches from the flame1 steaks and chops two and one-half inches and fish three inches4 ,the placing of water in the broiler pan prevents fat from catching fire4 ,this liquid may be allowed to cool and then the fat may be removed and clarified and used for other purposes4 ,baste roast with one pint of boiling water while cooking4 ,,roasting ,,and ,,baking ,,meats ,roasting or grilling is done before open fire1 the meat being turned frequently1 so that all sides may be cooked alike4 ,the meat is basted with its own fat4 ,this method of cooking meat is used daily in ,europe1 but not much used in this country4 ,when a piece of meat is large it is roasted4 ,meat cooked in an oven by radiated heat is frequently called in this country roasting4 ,it is well known and needs little description4 ,when baking meat always use a wire rack to lift the meat from the bottom of the pan4 ,this will insure even cooking4 ,use the broiling oven in the gas range for roasting1 placing rack sufficiently low4 ,have the oven hot enough to brown the meat quickly1 then reduce the heat so that it will cook evenly2 turn the roast three times during this process4 ,allow one-half an hour after placing meat in the oven before counting time4 ,this is necessary so that the meat may reach the required temperature to start cooking4 ,to bake 7oven roast7 use same process1 using regular oven4 ,start counting time after meat is one-half hour in oven and allow twelve minutes to the pound for very rare1 fifteen minutes for rare1 eighteen minutes for medium and twenty for well done4 ,baste the meat with the liquid in the pan every fifteen minutes4 ,do not add seasoning to the meat while cooking4 ,it is a well-known fact that salt will cause the juices and flavoring of the meat to dissolve and therefore become lost4 ,season steaks and chops just before serving4 ,season roasts five minutes before removing from the oven4 ,always make the gravy after removing the meat from the pan4 ,,note4--,never dish meat on a cold platter4 ,the contact of a cold dish with the hot meat will injure its delicate aroma4 ,in many portions of ,france and ,england chops and steaks are served upon platters set over a bowl of hot water or a special fuel that can be burned in a container that holds the platter4 ,when serving a large steak always have a cover of metal or another hot dish turned over the meat to prevent it chilling4 ,,correct ,,method ,,of ,,boiling ,,meat ,place the meat in a saucepan of boiling water and then keep the water boiling rapidly for five minutes after the meat is added4 ,then place the saucepan in a position where it will cook just below the boiling point for the required length of time4 ,constant and rapid boiling will cause the albumen in the meat to harden2 therefore1 no amount of cooking afterward will soften the fibre4 ,it will only cause the meat to fall apart without being tender4 ,it is important to keep the saucepan closely covered4 ,this will prevent the delicate aroma from evaporating4 ,braising3 ,meat is placed in a hot saucepan and turned quickly and frequently4 ,it is cooked in its own juices in a closely covered saucepan4 ,steaming3 ,cooking meat by placing in steam bath or steamer4 ,grilling3 ,cooking meat over a hot fire on a grill made for the purpose4 ,broiling3 ,a very hot fire is necessary for this mode of cooking meat4 ,only the choicest1 tenderest1 and most delicate cuts are suitable for cooking by this method4 ,the strong heat instantly coagulates the albumen by searing it1 thus retaining all its juices and flavor4 ,that this method may be successful it is very necessary that the meat be turned every few minutes4 ,this also insures it being cooked evenly4 ,pan ,broiling3 ,this is another method of cooking the fine cuts of meat when it is not possible to broil them4 ,broiled meat is more healthful and also less wasteful than any other form of cooked meat4 ,,to ,,pan ,,broil ,heat an iron frying pan red hot1 then place in it the meat4 ,turn it constantly4 ,,time ,,for ,,roasting ,,meat ,,in ,,gas ,,broiler ,beef1 eighteen minutes to the pound4 ,lamb and mutton1 twenty-one minutes to the pound4 ,veal1 twenty-five minutes to the pound4 ,chicken or duck1 eighteen minutes to the pound without filling and twenty-five minutes to the pound with filling4 ,fish1 fifteen minutes to the pound4 ,au gratin dishes1 meat pie and various vegetables may be cooked at the same time4 ,,pork ,pork should be sweet-smelling--the fat clear white and flesh good pinkish color4 ,loin for chops1 crown roast4 ,,boiled ,,pork ,plunge pork in boiling water and cook1 allowing twenty-five minutes to the pound4 ,,to ,,roast ,,loin ,wipe with damp cloth1 pat in plenty of flour1 place in a roasting pan1 place in hot oven for thirty minutes4 ,now reduce heat to moderate and roast1 allowing thirty minutes to the pound2 baste with boiling water after meat is in oven one-half hour4 ,fresh ham and shoulder may be roasted in same manner4 ,,spanish ,,kidney ,,stew ,cut three pork kidneys in one-inch pieces1 rejecting the tubes and fat1 and then soak in warm water and one tablespoon of lemon juice for one hour4 ,drain1 and then parboil and drain and blanch under cold water4 ,now return to saucepan and add just sufficient boiling water to cover4 ,cook until tender1 and then add ,one-half cupful of chopped onions1 ,two red or green peppers1 chopped fine1 ,one cupful of tomatoes1 ,one-half cup of cornstarch dissolved in ,one-half cup of cold water4 ,bring to boiling point and then add ,one cupful of cooked beans1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of paprika1 ,one-quarter teaspoon of thyme4 ,heat to the boiling point and then serve4 ,,braised ,,sweetbreads ,prepare sweetbreads as directed on ,page #afd and then remove the tubes and fat and cut into slices4 ,place two tablespoons of butter in a saucepan and add the sweetbreads and one tablespoon of grated onions1 one cup of mushrooms1 toss gently until nicely browned and then lift on squares of toast and cover with supreme sauce4 ,,sausage ,,cakes ,one-quarter pound of pork sausage1 ,one-half pound of hamburg steak1 ,four onions1 minced fine1 ,three-quarters cup of prepared bread1 ,two teaspoonfuls of salt1 ,one teaspoon of paprika1 ,three tablespoons of finely minced parsley4 ,mix to thoroughly blend and then form into round sausages4 ,roll in flour and brown quickly1 and then add ,one-half cup of boiling water1 ,one cup of canned tomatoes4 ,bring to the boiling point and cook for five minutes4 ,serve1 lift the sausages on fried mush4 ,to prepare the bread3 ,soak stale bread in cold water until soft and then press very dry4 ,measure and then rub through a fine sieve to remove the lumps4 ,all the above may be cooked in the fireless cooker or in casserole dishes4 ,,mutton ,mutton is the dressed carcass of the full-grown sheep and is usually prime in animals from three to five years old4 ,if any older than this it lacks flavor and is tough4 ,the cuts of mutton and of lamb are the same1 namely3 ,the meat is divided into fore and hind quarters and then cut into the neck1 shoulder1 rack1 breast1 loin and leg4 ,the shoulder and leg are used for roasting and may be boned and then filled and rolled4 ,for choice rack1 cut to the tenth rib as for the chops4 ,three ribs and the neck for stewing1 meat pies1 goulashes1 etc4 ,the loin for chops4 ,the ,french and ,english have methods of cutting and cooking mutton and lamb that made these cuts delicious4 ,,chops ,french chops3 ,cut two ribs thick from the rack4 ,english chops3 ,cut two inches thick from the loin1 including the kidney4 ,,to ,,cook ,trim the chops free from excess fat and then baste with the juice of one lemon4 ,place in a broiler and cook for ten minutes1 turning them frequently4 ,,english ,,dressing ,,for ,,lamb ,,or ,,mutton ,,chops ,one tablespoon of ,worcestershire sauce1 ,two tablespoons of salad oil1 ,one teaspoon of mustard1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika1 ,juice of one-half lemon4 ,blend well together and then spread lightly on both sides of the cooked chops4 ,serve on a hot platter without gravy1 with spiced grape or currant jelly4 ,,roast ,,mutton ,trim to remove the excess fat and then dust with flour4 ,place on the rack in the baking pan4 ,place in a hot oven to brown for thirty minutes4 ,baste every ten minutes with boiling water4 ,cook the meat for eighteen minutes to the pound1 not counting the first half hour in which the meat starts to cook4 ,drain off the fat before making the gravy4 ,mutton and lamb chops may be used for frying purposes4 ,it can be blended with equal amounts of ham1 bacon1 pork or beef fat4 ,save every bit of fat and use it for making soap4 ,this fat makes a fine soft soap for scouring and cleaning4 ,,curry ,,of ,,mutton ,have the butcher cut the neck of mutton into cutlets and then wipe with a damp cloth and place in a saucepan1 together with ,two medium sized onions1 ,one carrot1 cut in dice4 ,gently brown the meat before adding any water4 ,when meat is browned add ,two cups of boiling water4 ,cook until tender and then season and thicken the gravy slightly with cornstarch4 ,now add ,one-half teaspoon of curry powder4 ,to serve1 place a border of cooked noodles around the edge of a large platter and then lift the mutton curry in the centre and garnish with finely chopped parsley4 ,,goulash ,this is a characteristic dish of the ,balkan states4 ,it is made by cutting one-half pound of lean beef 7shin7 into one-inch thick blocks and three-quarters of a pound of veal cut into small pieces4 ,roll the meat in flour and then place in a stewing pan4 ,cover with boiling water and cover closely4 ,cook the meat until it is tender4 ,remove the lid and boil the liquid quickly to reduce4 ,now add3 ,one-half cup of thick sour cream1 ,one tablespoon of paprika1 ,three tablespoons of grated onion1 ,two tablespoons of finely minced parsley1 ,two teaspoons of salt4 ,bring to a boil and then simmer for ten minutes4 ,serve with fried noodles4 ,,sweetbread ,,patties ,to make the patty shells place in a bowl two cups of flour and then add ,one teaspoon of salt1 ,five teaspoons of baking powder4 ,rub between the hands to mix and run into the prepared flour ,one-half cup of shortening4 ,mix to a dough with a scant two-thirds cup of ice-cold water4 ,turn on a floured moulding board and either roll or pat out one and one-quarter inch thick4 ,cut as for biscuits1 using a water glass to cut with4 ,the biscuit cutter will not permit cutting with this thickness of dough4 ,now use small cutter and cut out the centre1 leaving about one-half inch thickness at the bottom and a wall one-half inch thick around the patty shell4 ,place on a baking sheet and bake in a hot oven for eighteen minutes4 ,then fill with braised sweetbreads4 ,,braised ,,oxtails ,,with ,,baked ,,dried ,,peas ,soak one and one-half cups of dried peas over night and then in the morning parboil4 ,place in a baking dish1 together with ,one-half cup of chopped onions1 ,two green peppers1 chopped fine1 ,two prepared oxtails1 ,one cupful of tomatoes1 ,two teaspoons of salt1 ,one-half teaspoon of pepper1 and sufficient water to cover4 ,bake in a moderate oven for three hours4 ,to prepare the ox-tails have the butcher cut the tails in two-inch pieces and then soak for two hours in lukewarm water4 ,wash well and parboil for fifteen minutes4 ,,chili ,,of ,,beef ,cut one pound of flank steak in one-inch blocks and then roll in flour and brown quickly in hot fat4 ,now add ,six onions1 chopped fine1 ,three red pimentoes1 chopped fine1 ,one cup of tomatoes1 ,one cup of water4 ,cook slowly until meat is tender and then season with ,two teaspoons of salt1 ,one teaspoon of paprika1 and add one cup of cooked beans4 ,heat to boiling point and then serve4 ,,meat ,,loaf ,two cups of raw meat1 minced fine1 ,one cup of onions1 chopped fine1 ,two cups of cold cooked oatmeal1 ,one teaspoon of thyme1 ,one teaspoon of sweet marjoram1 ,one tablespoon of salt1 ,one teaspoon of pepper1 ,one-half cup of stock to moisten4 ,mix thoroughly and then pack into a well-greased and floured loaf-shaped pan4 ,place this pan in a larger one containing water and bake in a slow oven for one hour4 ,this dish will keep for one week in the icebox4 ,it makes splendid sandwiches4 ,select cut from neck then using meat for the loaf ,then cover the bones with cold water and then add ,two onions1 ,one carrot1 ,one fagot of soup herbs4 ,cook slowly for one hour4 ,use this liquid for a stock for making gravy4 ,,sweetbreads ,,polaska ,select medium-sized sweetbreads1 place the sweetbreads in cold water to soak1 adding one teaspoon of lemon juice2 soak for two hours and then wash and pat dry4 ,remove the tubes and fatty particles and then place in a saucepan4 ,cover with boiling water and cook for twenty minutes4 ,blanch under cold running water and let cool4 ,pat dry and then place in icebox until needed4 ,prepare one pint of cream sauce as follows3 ,place one pint of milk in a saucepan and add six tablespoons of flour4 ,stir with a wire spoon or fork to dissolve the flour1 then place on the stove and bring to a boil4 ,now add ,one level tablespoon of salt4 ,one level teaspoon of paprika1 ,two tablespoons of lemon juice1 ,one teaspoon of grated rind of lemon1 ,one-half teaspoon of mustard1 ,one well-beaten egg4 ,beat to thoroughly mix2 then add ,one cup of cooked peas1 ,one tablespoon of grated onion1 ,the prepared sweetbreads1 cut into three-quarter inch pieces4 ,mix thoroughly and then fill into the patty shells4 ,sprinkle the top with fine bread crumbs2 place and bake in a moderate oven for twenty-five minutes4 ,now while the patties are heating1 peel and wash one-quarter pound of mushrooms1 using the stem and button4 ,parboil and then drain4 ,pan for four minutes in a little butter and then serve as a garnish with the patties4 ,,creole ,,beef ,have the butcher cut two pounds of shin beef1 leaving the bone in4 ,wipe it with a damp cloth and then pat into the meat one-half cupful of flour4 ,melt five tablespoons of shortening in a deep saucepan1 and when hot put in the meat4 ,brown quickly and then turn on the other side4 ,when both sides are browned add ,two cups of boiling water1 ,one cup of chopped onions1 ,two carrots cut in dice1 ,one cup of canned tomatoes4 ,bring quickly to a boil and cover closely and cook very slowly until tender1 usually about two hours4 ,season and then it is ready to serve2 or the pot may be placed in a slow oven for three hours4 ,,shell ,,fish ,shellfish includes crabs1 both hard and soft shell1 lobsters1 shrimp1 terrapin1 green turtle1 snapper1 etc4 ,all shellfish must be actively alive before cooking4 ,this is the essential point and will prevent ptomaine poisoning4 ,never cook shellfish if they are dead4 ,remember1 they are deadly4 ,place a boiler of water on the stove and bring to a boil4 ,add one tablespoon of red pepper and one cup of vinegar4 ,to cook lobster1 shrimp1 crabs1 etc41 cover and cook rapidly for twenty-five minutes for the medium size1 fifteen minutes for the small and thirty minutes for the large ones4 ,when cooked1 remove from the water and place under cold water4 ,let cool4 ,place on the ice until needed4 ,to clean crabs break off the claws and then save the two large ones4 ,then remove the apron pieces of the shell1 like a plate under the eyes4 ,break the shell apart and remove the spongy fingers1 sandbag and eggs1 if any4 ,wash well4 ,you now have white oval-shaped pieces of crab meat1 that must be picked from its cells4 ,split with a silver knife and use an oyster fork to pick out the meat4 ,this can be used for au gratin1 la ,king1 ravigotte1 deviled crabs1 salads1 croquettes and crab cakes4 ,,crab ,,meat ,the crab must be actively alive before cooking4 ,to cook place a large boiler of water on the fire and bring to a boil2 add to it ,one-half cup of vinegar1 ,one teaspoon of cayenne pepper4 ,then add the crabs and cover closely and boil for twenty minutes4 ,count time when water boils after adding crabs4 ,,fried ,,crab ,,meat ,pick the meat from the cooked crabs and mince fine two ounces of bacon4 ,place the bacon and one and one-half cups of crab meat and two tablespoons of grated onion in a hot skillet and cook until nicely browned4 ,serve on toast and pour melted butter over the prepared crab meat4 ,,crab ,,meat ,,served ,,in ,,cream ,place in a saucepan ,one and one-half cups of milk1 ,six level tablespoons of flour4 ,stir to blend4 ,bring to a boil and cook for three minutes4 ,now add ,one and one-half cups of crab meat1 ,one green pepper minced fine1 ,one onion1 grated1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,grated rind of one-quarter lemon1 ,juice of one lemon1 ,two tablespoons of butter4 ,toss gently1 cooking until well heated4 ,serve in individual ramekins or small custard cups1 dusting with paprika4 ,,fried ,,crabs ,clean the cooked crabs and then cut a thin slice from the shell that contains the meat4 ,dip the meaty part in a salad oil and fry until golden brown in hot skillet4 ,,ravigotte ,,sauce ,one cup mayonnaise1 ,one-half cup finely chopped young green onions1 ,one-quarter cup finely chopped parsley1 ,one-quarter cup finely chopped green peppers1 ,one-quarter teaspoon mustard1 ,one teaspoon paprika1 ,one teaspoon salt4 ,beat to mix4 ,,crab ,,meat ,,balls ,mince fine ,two ounces of bacon1 ,two green peppers1 ,one-half cup of canned tomatoes1 pressed very dry1 ,two tomatoes1 ,three onions4 ,brown the bacon quickly and then add the finely chopped peppers1 tomatoes and onions4 ,cook gently until soft and dry1 then add ,one and one-half cups of crab meat1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one tablespoon of ,worcestershire sauce4 ,mix well and then form into balls the size of a fishcake and roll in flour1 dip in beaten egg and fry until golden brown in hot fat4 ,serve with tartare sauce4 ,,crab ,,ravigotte ,serve crab meat in nests of crisp lettuce with ravigotte sauce4 ,,crab ,,meat ,a ,,la ,,king ,place in saucepan or chafing dish ,one and one-half cups of thick cream sauce4 ,add ,three-quarters cup of mushrooms1 peeled and cut into tiny pieces and parboiled1 ,two pimentos chopped fine1 ,one well-beaten egg1 ,one teaspoon salt1 ,one teaspoon paprika1 ,juice of one-half lemon1 ,two cups or one-half pound of crab meat4 peeled and cut into tiny pieces and parboiled4 ,toss with fork to mix2 heat to boiling point and serve with toast4 ,,tripe ,,and ,,oysters ,cut one-half pound of cooked tripe into small dice and place in a saucepan and cover with boiling water4 ,cook for ten minutes and then drain and add ,one and one-half cups of thin cream sauce1 ,one small onion1 grated1 ,two tablespoons of finely minced parsley1 ,twenty-five stewing oysters4 ,bring to a boil and cook for eight minutes1 then season with ,two teaspoons of salt1 ,one teaspoon of paprika4 ,,grilled ,,oyster ,,on ,,half ,,shell ,allow four large oysters for each service4 ,have the oysters opened on the deep shell and remove the oysters1 wash free from bits of shell and then roll in grated cheese4 ,replace on shell and then spread each oyster with one-half teaspoon of minced bacon4 ,sprinkle with fine bread crumbs and then bake eight minutes in a hot oven or broiler4 ,,oysters ,,on ,,the ,,half ,,shell ,have the oysters opened on the deep shell and remove the oyster4 ,look over carefully for bits of shell1 and then prepare a mixture of ,one tablespoon of horse radish1 grated1 ,three tablespoons of catsup1 ,one-half teaspoon of salt1 ,one teaspoon of paprika4 ,mix and dip oyster into the sauce1 then roll in finely grated cheese4 ,serve ice cold4 ,,oyster ,,cocktail ,sauce for the cocktail can be made from ,one-half cup of finely chopped onions4 ,place in a saucepan and cook until the onions are soft and then rub through a fine sieve and add ,one tablespoon of horseradish1 ,one tablespoon of ,worcestershire sauce1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,beat to thoroughly mix and add five small oysters for each service4 ,,oyster ,,pie ,make a pastry of ,one cup of flour1 ,one-half teaspoon of salt1 ,one teaspoon of baking powder4 ,sift and then rub in four tablespoons of shortening1 and then mix to a dough with five tablespoons of water4 ,roll out one-half of the pastry one-quarter inch thick and then line a deep pie tin with the pastry4 ,then place in layers of the oysters and season with ,salt1 ,pepper1 ,one-quarter teaspoon of grated onion1 ,one teaspoon of finely minced parsley4 ,now another layer of oysters and then the seasoning4 ,now pour over all one cup of very thick cream sauce4 ,roll out the balance of the pastry and cut in one-inch-wide strips4 ,place lattice fashion over the tops of the pie and wash with water and bake in a hot oven for forty-five minutes4 ,,crab ,,meat ,,au ,,gratin ,place in a bowl ,two cups thick cream sauce1 ,one and one-quarter cups crab meat1 ,one onion grated1 ,three tablespoons finely minced parsley1 ,one and one-half teaspoons salt1 ,one-half teaspoon white pepper1 ,one-half teaspoon paprika4 ,mix with fork1 turn into au gratin dish1 sprinkle the top with fine bread crumbs1 dot with bits of butter and then sprinkle two tablespoons grated cheese and bake in a moderate oven thirty-five minutes4 ,to prepare cream sauce for la ,king and au gratin dishes1 use four level tablespoons flour to each cup milk4 ,dissolve flour in cold milk1 bring to boil1 cook two minutes2 it is then ready for use4 ,,soft ,,shell ,,crabs ,soft-shell crabs are shedders1 that is1 the crab has shed his shell and the new one is not yet hard4 ,to clean1 insert the finger under the apron-shaped piece and the back part of the shell and remove the spongy fingers1 the entrails1 etc4 ,wash and drain well and then roll in flour1 dip in beaten egg and then roll in fine crumbs and fry until golden brown in hot fat4 ,place in a hot oven for ten minutes to cook4 ,serve with tartare sauce4 ,,lobster ,lobster may be boiled1 broiled and baked and may be served in same manner as crab meat4 ,,lobster ,a ,,la ,,newburg ,place in a saucepan ,one and one-half cups of milk1 ,five tablespoons of flour4 ,dissolve the flour in the milk and bring to a boil4 ,cook for five minutes and then add ,one well-beaten egg1 ,lobster meat1 cut in one-inch blocks1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of ,worcestershire sauce1 ,juice one-half lemon4 ,,to ,,broil ,,lobsters ,split the live lobster in half4 ,lay it on its back4 ,do not cut the back shell through4 ,remove the entrails and remove the vein through the tail4 ,wash well and then brush with salad oil and place in broiler1 shell side up1 and cook for fifteen minutes4 ,turn the flesh side up and baste with salad oil or melted butter4 ,cook for twelve minutes and then remove and serve with melted butter1 chili or tomato sauce4 ,,to ,,boil ,plunge the lobster into boiling water and cook for twenty minutes1 for medium lobster4 ,cool1 break apart1 discard entrails and fine vein running down the centre of the tail4 ,break open the claws and remove the meat4 ,this meat and that of the belly and tail may be used for salads1 ravigottes1 au gratins1 croquettes1 cutlets1 la ,king and terrapin style4 ,,sauce ,,to ,,serve ,,with ,,fish--,,for ,,boiled ,,fish ,one cup of fish stock 7,court ,bouillon71 ,one-half cup of milk1 ,three level tablespoons of cornstarch4 ,dissolve the starch in the milk and then add the fish stock4 ,bring to a boil and cook slowly for eight minutes4 ,add ,one tablespoon of butter1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one teaspoon of grated onion1 ,one well-beaten egg4 ,beat thoroughly to mix and then bring to heating point4 ,serve4 ,,tartare ,,sauce ,,for ,,fried ,,fish ,one cup of mayonnaise dressing1 ,one medium sized pickle1 chopped fine1 ,one tablespoon of grated onion1 ,two tablespoons of minced parsley1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard1 ,one teaspoon of salt4 ,blend well before serving4 ,,hollandaise ,,sauce ,one-half cup of salad oil1 ,one onion grated1 ,one teaspoon of paprika1 ,one teaspoon of salt1 ,five tablespoons of vinegar4 ,heat slowly until hot and then add ,yolks of two eggs4 ,stir until thick and then add one tablespoon of finely minced parsley4 ,if this should curdle1 add two tablespoons of boiling water4 ,beat hard4 ,,broiled ,,shad ,,roe ,wipe the roe and then parboil for five minutes4 ,now wipe dry and then dust very lightly with flour and then brush with bacon fat4 ,place on the broiler and cook for ten minutes4 ,lift to a hot platter and spread with this sauce3 ,place on a plate ,two tablespoons of butter1 ,one tablespoon of lemon juice1 ,one tablespoon of grated onion1 ,one tablespoon of finely chopped onion1 ,one teaspoon of salt4 ,,baked ,,shad ,select a two and one-half pound shad4 ,have the fish dealer clean and prepare it for baking4 ,now prepare a filling as follows3 ,place in a bowl ,one cup of breadcrumbs1 ,two onions1 chopped fine1 ,two tablespoons of finely chopped parsley1 ,one and one-half teaspoons of salt1 ,one teaspoon of pepper1 ,one-half teaspoon of thyme1 ,one egg1 ,two tablespoons of salad oil4 ,mix well and then fill into the fish4 ,sew the opening with a stout string and a darning needle4 ,pat the flour into the fish4 ,place in a baking pan and bake in a hot oven for one hour4 ,baste every fifteen minutes with one cup of boiling water4 ,now1 if you place a strip of cheesecloth under the fish you will be able to lift it without breaking4 ,use the leftover portions for shad au gratin for ,monday night's dinner4 ,,planked ,,shad ,have the fish dealer split the shad for planking4 ,soak the plank in cold water for two hours and then place the fish on the plank1 and brush it with lemon juice4 ,place in the lowest part of the broiler of the gas range4 ,begin to baste with cold water after the fish has been in the oven for twelve minutes4 ,allow thirty minutes for planking a two and one-half pound shad4 ,,long ,,island ,,deep ,,sea ,,pie ,grease a deep baking dish and then sprinkle with fine bread crumbs4 ,now place a layer of finely diced potatoes in the bottom of the dish4 ,next a layer of cooked fish1 cut into pieces the size of a walnut4 ,next a layer of sliced onions2 then a layer of sliced tomatoes2 repeat1 making two layers4 ,season each layer with salt1 pepper and finely minced parsley4 ,now prepare a sauce as follows3 ,place ,one and one-half cups of milk in a saucepan1 ,six level tablespoons of flour4 ,stir until the flour is dissolved and then bring to a boil4 ,remove from the fire and add ,two tablespoons of ,worcestershire sauce1 ,one well-beaten egg4 ,pour over the prepared pie4 ,place a crust on top1 making three or four gashes in it to permit the steam to escape4 ,bake in slow oven one hour4 ,,appetizers ,the appetizer is a small morsel of food served at the beginning of the meal1 causes a free flow of digestive juice and thus helps the digestion4 ,during the growing season these canaps may be scullions1 served icy cold1 radishes1 cold and crisp and cut into thin pieces1 but still left on the stem2 well-cleaned1 crisp1 crinkly watercress2 coleslaw1 with celery2 coleslaw with green and red peppers or with scullions1 or with bacon or ham nicely browned2 or just a slice of full ripe tomato1 spread with mayonnaise and dusted with grated cheese or paprika4 ,many housewives have the impression that the preparation of the delicious accessories of the cosmopolitan meal is expensive4 ,well1 ,i hardly need tell you that the ,french housewife is noted for her thrift and that these dainty tidbits are frequently portions of leftovers from a meal1 sometimes the scrapings of a saucepan or a tablespoon of meat1 vegetables and gravy4 ,have you ever had just a small piece of fish left over1 entirely too small to serve by itself8 ,and rather than leave it on a plate or saucer to form an accumulation you think1 ,well1 ,i can't use it1 so into the garbage it goes4 ,now this tablespoon or two of fish would have made you a few delicious canaps2 by flaking it and then putting it through a sieve4 ,place it on a platter and then add ,two tablespoons of butter1 ,one teaspoon of paprika1 ,one tablespoon of grated onion1 ,one tablespoon of finely minced parsley4 ,work to a smooth paste and then spread on a narrow strip of toast4 ,garnish with a slice of hard-boiled egg4 ,the canap1 though it bears a foreign name1 is not necessarily an expensive addition to the menu for the family1 nor is it elaborate4 ,this delectable morsel is rather dainty1 delicate and used as an appetizer that helps to start and stimulate the digestive juices and thus cause them to flow freely for the digestion of the food4 ,canaps are usually served cold1 on a plate covered with a doily2 the canap is placed on this4 ,they need not all be alike2 the bread may be cut with various sandwich cutters or it may be cut into finger widths and then toasted lightly and spread with the prepared paste4 ,meat1 chicken1 cheese1 nuts1 olives1 etc41 may be used in place of the fish4 ,if you have just a spoonful or so of peas1 beans1 spinach1 cauliflower or asparagus you may use it in place of the fish1 thus making a vegetable canap4 ,try two canned pimentos in place of either meat or fish4 ,,egg ,,cutlets ,make a cream sauce1 using six level teaspoons of flour to one cup of milk4 ,dissolve the flour in the milk and then bring to a boil4 ,cook for five minutes and then cool and place in a bowl and add two hard-boiled eggs chopped fine and ,two tablespoons of finely chopped parsley1 ,one tablespoon of finely grated onion1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one-quarter cup of fine bread crumbs4 ,mix and then pour on well-greased platter4 ,cool for four hours4 ,to mould1 form into shape and then dip in flour1 then in beaten egg and then in fine bread crumbs4 ,fry until golden brown in hot fat or vegetable oil4 ,serve with tomato sauce4 ,,baked ,,eggs ,,in ,,corn ,,cases ,make ten corn muffins1 from the following mixture3 ,one and one-quarter cups of milk1 ,one egg1 ,two tablespoons of syrup1 ,two tablespoons of shortening4 ,beat hard to mix and then add ,one and one-quarter cups of sifted flour1 ,three-quarters cup of cornmeal1 ,five teaspoons of baking powder4 ,beat thoroughly to mix and then pour into well-greased muffin pans and bake for thirty-five minutes in a hot oven4 ,now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres4 ,break an egg and then fill to the top with cheese sauce4 ,sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven4 ,serve with either cream or tomato sauce4 ,,spanish ,,omelet ,beat whites of three eggs until stiff1 then carefully cut and fold in yolks of three eggs4 ,then when well blended1 pour in hot frying pan containing three tablespoons of shortening2 cook slowly1 shaking frequently until mixture is dry on top4 ,now spread with a filling prepared as follows3 ,place in a bowl ,two tablespoons grated onion1 ,one-half cup of well-drained tomatoes1 ,four olives1 chopped fine1 ,two tablespoons of finely minced parsley1 ,one-half teaspoon of paprika4 ,cook this mixture in two tablespoons of shortening until hot1 spread on omelet1 fold and roll1 turn on hot dish1 sprinkle with paprika and garnish with finely chopped parsley4 ,,eggs ,a ,,la ,,grenadier ,cook three ounces of macaroni and then place in a bowl1 and season highly4 ,add ,one onion1 chopped fine1 ,two tablespoons of finely chopped parsley4 ,now fill into five pimentos4 ,place in a baking pan and bake for fifteen minutes4 ,remove and then place on a hot platter1 flattening well2 then place one poached egg on each pepper4 ,cover with cheese sauce and garnish with parsley4 ,,coddled ,,eggs ,place a teaspoon of butter in an egg glass or custard cup4 ,break in two eggs1 then add one teaspoon of butter and place in a cup of cold water4 ,bring to a boil and cook for three minutes4 ,lift cups on saucers1 dust the eggs lightly with paprika1 and serve4 ,use two eggs for each service4 ,how to utilize and serve leftover food so there will be no actual waste has perplexed many young housewives1 and as one woman writes me3 ,i try to keep down the leftovers1 but every once in so often they just rise up and conquer me4 ,every housewife knows that1 no matter how carefully she plans there is sure to be a small quantity of leftover meat1 gravy or vegetables4 ,and just what to do with them is almost a daily problem4 ,two essentials are necessary to successfully utilize leftovers3 ,first1 good seasoning2 second1 attractive appearance4 ,the ,french excel in serving leftovers because they so thoroughly understand the art of flavoring and seasoning4 ,the ,french housewife knows very well that she may only have a pot au feu to serve to the family1 but the family knows that the delicate1 attractive manner in which the food is put on the table would appeal to the epicure1 though the table is but a plain ash top1 scoured to the whiteness of the snows4 ,,how ,,to ,,prepare ,a ,,faggot ,,of ,,soup ,,herbs ,place in separate piles3 ,one branch of parsley1 ,one-quarter leek1 ,two branches of thyme1 ,one-half carrot1 cut lengthwise1 ,one bay leaf4 ,tie in bunches and then dry thoroughly and place in a fruit jar until needed4 ,,french ,,seasonings ,each housewife prepares her own seasonings from her garden4 ,you know1 she grows them in the garden1 and as the leaves become abundant she picks them each day1 dries them thoroughly1 and then places them in separate containers4 ,she prepares the faggots of soup herbs and has them ready for instant use4 ,,garlic ,few ,american persons know of the garlic but as a rank1 pungent flavor4 ,to the foreigner garlic is as sweet tasting as the onion and its flavor delightful in food4 ,just that dash that it needs to give it zest4 ,separate a clump of garlic into cloves and then peel and place in a fruit jar4 ,now bring one pint of white wine vinegar to the scalding point and then pour it over the garlic4 ,place on the cover and set in a warm place for two days4 ,use this vinegar for seasoning gravies and use the garlic1 cut into tiny bits the size of a pinhead1 for flavoring4 ,for serving1 use individual ramekin casseroles1 baking shells1 and thus make for efficient and quick handling of the food1 in which the food itself is presented in a most attractive way4 ,a good blend of seasoning is most important1 so ,i am going to give you a ,french housewife's secret4 ,mince four medium-sized onions very fine1 then place in a bowl and add ,six tablespoons of salt1 ,two teaspoons of paprika1 ,one-half teaspoon of thyme1 ,one-half teaspoon of sweet marjoram1 ,one-quarter teaspoon of sage1 ,pinch of cloves1 ,pinch of allspice4 ,rub together until thoroughly mixed and then put in a warm dry place for twenty-four hours4 ,put through a fine sieve4 ,place in a bottle and use one teaspoon of this mixture in place of salt4 ,the average housewife seldom thinks of using such herbs as sweet basil1 sorrel1 tarragon1 leek and chervil1 yet they give a delicious flavoring not only to soups1 stews1 ragouts and goulashes1 but to made dishes4 ,they can be grown in the kitchen garden4 ,a good sauce is important1 and not only increases the portion1 but also gives it an attractive appearance4 ,leftover meats and vegetables may be turned into palatable food with just a little time and energy4 ,the basis of all croquettes should be a good thick moulding sauce that will give a product that is creamy and delicious to taste4 ,owing to the fact that croquettes and cutlets are usually fried in hot fat1 it is not necessary to add either shortening or butter to the cream sauce4 ,the true secret to good croquettes or cutlets is to have the mixture rich and creamy4 ,mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs4 ,now fry until golden brown in hot fat4 ,how to make the foundation3 ,place in a saucepan3 ,one cup of milk1 ,seven level tablespoons of flour1 ,stir to dissolve the flour and then bring to a boil4 ,cook slowly for five minutes and then add the flavoring and seasoning4 ,set aside to cool and then mould4 ,form into croquettes1 roll in flour1 dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat4 ,,nut ,,and ,,pepper ,,croquettes ,two green peppers1 ,two medium-sized onions1 ,mince very fine and then parboil and drain4 ,turn on a cloth and pat dry4 ,place in a bowl and add ,one cup of cream sauce1 made as given in the method1 ,one-half cup of finely chopped nuts1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three tablespoons of grated cheese4 ,mix thoroughly and then pour on a large platter and allow to cool1 then finish as directed for cheese croquettes4 ,,lima ,,bean ,,croquettes ,wash and soak overnight three-quarters cup of baby lima beans4 ,in the morning parboil until tender and then drain until very dry4 ,now put ,one green pepper1 ,two medium-sized onions1 ,four pieces of bacon1 through a food chopper4 ,place in a pan and cook until the onions and peppers are soft4 ,drain free from fat and then put the beans through the food chopper and add3 ,the prepared peppers and onions and bacon1 ,one teaspoon of paprika1 ,two tablespoons of finely minced parsley1 ,one teaspoon of ,worcestershire sauce ,mix thoroughly and then mould into croquettes and dip in flour1 then in beaten egg1 and roll in fine bread crumbs4 ,fry until golden brown in hot fat4 ,leftover meat may be minced fine and seasoned as follows3 ,put a sufficient amount of cold cooked meat or fish through the food chopper to measure three-quarters cup and ,one large onion1 ,four branches of parsley1 ,place the mixture in a bowl and add ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one cup of cream sauce1 made as directed in the method1 then the finely chopped meat and one teaspoon of ,worcestershire sauce4 ,mix thoroughly and then set aside to mould4 ,form into croquettes and roll in flour1 dip in beaten egg and then roll in fine bread crumbs4 ,fry in hot fat4 ,cold beef1 lamb1 chicken1 veal1 ham or crab meat or fish may be used for this delectable method of serving an entre4 ,nuts1 eggs1 cheese1 both cottage or pot1 and store cheese1 may be used4 ,dried peas1 lima beans1 navy and soy beans as well as cow peas and lentils will afford a splendid variety to the thrifty housewife who must provide cheap protein dishes4 ,the difference between a croquette and a cutlet is just in the shape4 ,croquettes are shaped either in the cylindrical or conical forms and cutlets in flat1 either round1 triangle or chop shape4 ,to prepare the egg for dipping add four tablespoons of evaporated milk and beat hard to thoroughly blend4 ,place croquette or cutlet on wire spoon and use tablespoon to pour the beaten egg over the croquette4 ,to prepare the crumbs dry all pieces of stale bread thoroughly4 ,no bit is too small1 a crust or even the crumbs left from cutting the bread4 ,put the well-dried bread through the food chopper and then sift through the colander2 either put the coarse crumbs through the food chopper the second time or keep them for au gratin dishes4 ,always serve either cream or tomato sauce with croquettes and cutlets and garnish them with parsley or cress4 ,,blackberry ,,pudding ,place in a mixing bowl3 ,one cup of flour1 ,one and one-half cups of fine bread crumbs1 ,one-half teaspoon of salt1 ,one tablespoon of baking powder1 ,one egg1 ,one and one-half cups of water1 ,two cups of well-cleaned blackberries1 ,one-quarter teaspoon of nutmeg4 ,beat to mix and then pour into a pudding dish and bake forty-five minutes in a slow oven4 ,serve with sweet spiced blackberry sauce4 ,,marmalade ,,pudding ,place in a mixing bowl3 ,one and one-half cups of fine bread crumbs1 ,three-quarters cup of flour1 ,one tablespoon of baking powder1 ,one-half cup of finely chopped suet1 ,three-quarters cup of brown sugar1 ,one teaspoon of nutmeg1 ,two eggs1 ,one cup of milk4 ,beat to mix and then grease and flour a mould4 ,put four tablespoons of marmalade in the bottom and then put in two-inch layer of batter4 ,spread with the jam and then repeat with the batter4 ,repeat this process until the mould is three-quarters filled4 ,have the batter on top4 ,cover and boil for one hour4 ,then unmould and serve hot or cold with thin cream4 ,,peach ,,crumb ,,pudding ,grease a baking dish thoroughly and then dust it well with the fine bread crumbs4 ,now place in a mixing bowl3 ,yolk of one egg1 ,one cup of brown sugar1 ,cream and then add ,two tablespoons of shortening1 ,two cups of bread crumbs1 ,two cups of stewed peaches1 ,one-half cup of flour1 ,one tablespoon of baking powder1 ,one-half teaspoon of nutmeg4 ,mix thoroughly and then pour into the prepared baking dish and bake in a slow oven for thirty-five minutes4 ,let cool and then turn from mould4 ,,colonial ,,cream ,wash one-half cup of tapioca through several waters and then place in a saucepan and add one cup of boiling water4 ,cook until the tapioca is soft and clear4 ,remove from the fire and partially cool4 ,pour upon stiffly beaten white of one egg4 ,now add ,one-half cup of sugar1 ,one-half cup of cocoanut1 ,one-half cup of finely chopped nuts4 ,beat to thoroughly mix and then pour into sherbet cups4 ,chill and top with one tablespoon of whipped cream or fruit whip4 ,,raspberry ,,fruit ,,betty ,cook one box of raspberries with ,one-half cup of water1 ,one-half cup of sugar1 ,rub through the sieve to remove the seeds and then measure4 ,now place one and one-half cups of raspberry puree in a mixing bowl and add ,one and one-half cups of fine bread crumbs1 ,one-half cup of flour1 ,two teaspoons of baking powder1 ,one-half teaspoon of salt1 ,one-half cup of brown sugar1 ,one-half teaspoon of cinnamon1 ,two tablespoons of melted shortening1 ,yolk of one egg4 ,beat to mix and then pour into well-greased pudding dish and bake in a moderate oven for thirty minutes4 ,serve with fruit sauce made from ,white of one egg1 ,one-half glass of jelly4 ,beat until this mixture holds its shape4 ,pour over the fruit whip and a little of the leftover raspberry puree4 ,,raspberry ,,crumb ,,pudding ,scald two cups of milk and then pour into a bowl and add3 ,two tablespoons of shortening1 ,three-quarters cup of sugar1 ,one cup of bread crumbs1 ,one-half teaspoon of salt4 ,beat to mix and then cool and add ,one cup of flour1 ,one egg1 ,one tablespoon of baking powder1 ,one and one-half cups of prepared raspberries4 ,beat to mix and then pour into a pudding dish and bake for forty minutes in a slow oven4 ,serve either hot or cold with raspberry fruit sauce4 ,,cherry ,,custard ,stone one-half pound of cherries and then place in a saucepan and add ,one cup of sugar1 ,one-half cup of water4 ,cook slowly until the fruit is tender and then measure and place ,two cups of the prepared cherries1 ,one cup of milk1 ,three eggs1 in a bowl and beat to thoroughly mix4 ,pour into custard cups and then set in a pan of warm water and bake in a moderate oven until firm in the center4 ,,buttermilk ,,bag ,,pudding ,use a pudding cloth to cook this pudding4 ,wash the cloth in warm water and then rub with shortening and dust with flour4 ,now place in the mixing bowl ,one cup of buttermilk1 ,two level teaspoons of baking soda1 ,one-half cup of sirup1 ,one cup of brown sugar1 ,three-quarters cup of finely chopped suet1 ,three cups of flour1 ,one teaspoon of ginger1 ,two teaspoons of cinnamon1 ,one-half teaspoon of nutmeg1 ,one cup of seeded raisins1 or well-cleansed fresh fruit4 ,mix thoroughly1 and then tie in the prepared cloth and allow room in it for the pudding to swell4 ,plunge into boiling water and boil for one and one-quarter hours4 ,serve with sweetened cream sauce or fruit custard sauce4 ,,vanilla ,,pudding ,three-quarters cup of sugar1 ,one egg1 ,cream well and then add ,four tablespoons of shortening1 ,one cup of flour1 ,one cup of bread crumbs1 ,one teaspoon of salt1 ,one tablespoon of baking powder1 ,one cup of milk4 ,mix thoroughly and then pour in well-greased mould and boil for one and one-quarter hours or bake for forty-five minutes in a moderate oven4 ,serve with cream sauce4 ,,banana ,,rice ,,pudding ,wash one-quarter cup of rice well and then cook until soft and the water is absorbed in the rice1 in one and one-quarter cups of water4 ,now place in a mixing bowl ,two and one-half cups of milk1 ,two eggs1 ,three-quarters cup of sugar4 ,peel and rub two bananas through a sieve and then beat to mix4 ,add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon4 ,break into bits one teaspoon of butter and then bake in a slow oven for thirty minutes4 ,,raspberry ,,cup ,,custard ,wash and drain one box of raspberries4 ,place in a saucepan and add ,one pint of water1 ,one cup of sugar4 ,bring to a boil and cook until the berries are soft4 ,rub through a fine sieve4 ,cool4 ,now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend4 ,pour into custard cups and set the cups in a pan containing water4 ,bake in a slow oven until firm in the centre4 ,,chocolate ,,corn ,,starch ,,pudding ,two cups of milk1 ,one-half cup of cocoa1 ,one-fourth cup of cornstarch4 ,dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes4 ,now add ,one-half cup of sugar1 ,one-half teaspoon of vanilla1 ,one-half teaspoon of cinnamon4 ,beat well and then pour into custard cups that have been rinsed in cold water to mould4 ,,olives ,,olive ,,canape ,use stoned olives for this4 ,open a bottle of olives1 then drain and put through the food chopper1 adding ,one small onion1 ,one green pepper1 ,three slices of nicely browned bacon1 ,four tablespoons of mayonnaise dressing1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,mix well and then spread on strips of toast4 ,garnish with finely chopped white of egg4 ,,olive ,,salad ,place in a bowl ,one cup of olive meats1 ,four slices of nicely browned bacon1 cut into tiny bits1 ,one onion1 grated1 ,two green peppers1 chopped fine1 ,three-quarters cup of mayonnaise dressing4 ,mix thoroughly and then lift into a nest of crisp lettuce leaves and garnish with slices of hard-boiled egg4 ,this salad is delicious4 ,,olive ,,cheese ,,balls ,place in bowl ,one cup of cottage or pot cheese1 ,one red pepper1 minced very fine1 ,one tablespoon of grated onion1 ,one-half cup of finely chopped olives1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,form into balls and then place in a nest of lettuce4 ,serve with ,french dressing4 ,,macaroni1 ,,olives ,,and ,,cheese ,this dish is famous among the mountain folk in ,italy and it is served on gala days4 ,cook four ounces of macaroni for fifteen minutes in boiling water and then drain and blanch under cold water4 ,cool1 chop fine1 and now add ,one-half cup of pimento olives1 chopped fine1 ,one-half cup of grated cheese1 ,two cups of cream sauce1 ,one large onion1 minced fine1 ,two large red peppers1 minced fine1 ,two teaspoons of salt1 ,one teaspoon of paprika1 and a tiny piece of garlic4 ,mix and then pour into baking dish4 ,dot the top with bits of butter4 ,place in a hot oven for twenty-five minutes4 ,,olive ,,filling ,,for ,,meat ,,and ,,poultry ,two and one-half cups of prepared bread crumbs1 ,one-half cup of finely chopped onions1 ,one-quarter cup of finely chopped parsley1 ,one-half cup of finely chopped olives1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of paprika1 ,one-quarter teaspoon of sweet marjoram1 ,one egg1 ,four tablespoons shortening4 ,mix thoroughly and then use for filling meat and poultry4 ,this filling is delicious4 ,to prepare the bread1 soak stale bread in cold water until soft and then place in a cloth and press dry4 ,rub through a sieve and then measure4 ,use one-half cup of finely chopped stuffed olives to one cup of mayonnaise dressing4 ,,olive ,,sandwich ,,filling ,put through the food chopper3 ,one bottle of stuffed olives1 ,two red peppers1 ,one onion1 ,four branches of parsley1 ,place in a bowl and add ,one-half cup of mayonnaise dressing1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,mix well and then spread between the thinly sliced bread4 ,,olive ,,sandwiches ,remove the stones from one large bottle of queen olives and add ,one onion1 ,two red peppers1 ,put through the food chopper and then add ,three-quarters cup of mayonnaise1 ,one teaspoon of salt1 ,one and one-half teaspoons of paprika4 ,mix and then spread on the prepared bread4 ,,olive ,,sauce ,mince fine1 using the food chopper1 a sufficient amount of olives1 after removing the stones1 to measure one-half cup4 ,place in a saucepan and add ,one and one-half cups of cream sauce1 ,two tablespoons of salt1 ,one-half teaspoon of paprika1 ,one-quarter teaspoon of mustard4 ,blend well and then bring to the boiling point and serve4 ,this sauce may be made1 for variety's sake1 with one and one-half cups of tomato sauce to replace the cream sauce2 then add two tablespoons of grated cheese4 ,heat and serve4 ,,spanish ,,meat ,,loaf ,place in a bowl ,one and one-half cups of prepared bread1 ,one cup of finely minced cold-cooked mutton1 ,one cup of pimento olives1 chopped fine1 ,one-half cup of finely minced onions1 ,one egg1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,one-quarter teaspoon of thyme1 ,one-half cup thick cream sauce4 ,mix thoroughly and then pack into the prepared loaf-shaped pan4 ,place in a larger pan containing hot water and then bake in a moderate oven for forty minutes4 ,serve with olive sauce4 ,to prepare bread1 soak stale bread in cold water2 press dry2 rub through fine sieve4 ,,olive ,,and ,,clam ,,cocktail ,use olive meats for this4 ,olive meats are pieces of olives cut from large olives and packed in jars4 ,there are no stones nor waste4 ,place in a small bowl ,three tablespoons of chili sauce1 ,one tablespoon of horseradish1 ,one tablespoon of lemon juice1 ,one-quarter cup of olive meats1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one tablespoon of grated onion4 ,mix thoroughly and then divide into four cocktail glasses4 ,add three cherrystone or little-neck clams to each glass4 ,,sauces ,a formula is necessary if the housewife is to have her sauces uniform1 so that ,one level tablespoon of flour and one cup of milk make a thin sauce1 as for soups4 ,two level tablespoons of flour and one cup of milk make a thin sauce4 ,three level tablespoons of flour and one cup of milk make a medium sauce4 ,four tablespoons of flour and one cup of milk make a thick sauce4 ,five level tablespoons of flour and one cup of milk make a sauce for cutlets1 croquettes1 etc4 ,use a saucepan that is scoured bright1 add the flour to the cold milk and then stir to dissolve1 using fork or wire whip to facilitate the process4 ,never use a spoon for this purpose1 as it is impossible to thoroughly dissolve the lumps4 ,place on the fire and bring to a boil1 stirring constantly4 ,cook for five minutes after the boiling point is reached and then remove from the fire and add seasoning4 ,it is then ready to use4 ,if you desire a butter flavor1 add one tablespoonful of butter with the seasoning and stir until melted4 ,part milk and water1 stock1 chicken broth1 oyster or clam juice may be used in place of all milk with very good results4 ,when making soups or sauces for meat and vegetable dishes the liquid from the canned vegetables1 or the water in which the fresh vegetables were cooked1 may be combined with an equal portion of milk4 ,many splendid varieties of sauce can be made from the plain cream sauce4 ,for parsley sauce add four tablespoonfuls of finely chopped parsley to one cup of cream sauce4 ,,onion ,,sauce ,one-half cupful of cooked onions1 rubbed through a coarse sieve1 and then add to one cupful of cream sauce4 ,,pimento ,,cream ,,sauce ,three canned pimentos1 rubbed through a fine sieve and then add to one cupful of cream sauce4 ,,supreme ,,sauce ,one cupful of thick cream sauce1 ,one-half cupful of mushrooms1 pared and cut in pieces and parboiled1 ,yolk of one egg4 ,seasoning well to taste4 ,,celery ,,sauce ,one cup of thick cream sauce1 ,one cup of finely diced celery1 parboiled until tender1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,blend well4 ,,admiral ,,sauce ,one cup of thick cream sauce1 ,grated rind of one-quarter lemon1 ,two tablespoons of capers1 ,two tablespoons of finely chopped parsley1 ,juice of one-half lemon1 ,two tablespoons of butter4 ,stir until well blended and then heat until just below the boiling point4 ,season4 ,,bearnaise ,,sauce ,one-half cup of thick cream sauce1 ,yolks of two eggs1 ,one teaspoon of grated onion1 ,three tablespoons of butter4 ,blend well1 and now add ,one teaspoon of salt1 ,one-half teaspoon of white pepper1 ,one-half teaspoon of paprika1 ,juice of one lemon4 ,stir constantly until scalding hot4 ,this sauce will not curdle if left standing for a few minutes4 ,,cream ,,horseradish ,,sauce ,one cup of medium cream sauce1 ,two tablespoons of grated horseradish1 ,two tablespoons of lemon juice1 ,three tablespoons of finely minced parsley1 ,one-half teaspoon of mustard1 ,one-half teaspoon of white pepper1 ,one teaspoon of salt4 ,beat thoroughly to mix4 ,,maintenon ,,sauce 7,,for ,,au ,,gratin ,,dishes7 ,one cup of medium cream sauce1 ,two tablespoons of grated cheese1 ,two tablespoons of finely minced parsley1 ,one tablespoon of grated onion1 ,one and one-half teaspoons of salt1 ,one teaspoonful of paprika1 ,one-quarter teaspoon of mustard1 ,one teaspoon of lemon juice4 ,blend well4 ,,cheese ,,sauce ,one cup of medium cream sauce4 ,four tablespoons of grated cheese1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,one-quarter teaspoon of mustard4 ,blend well until the cheese is melted4 ,,mustard ,,sauce ,one-half cup of medium cream sauce1 ,two tablespoons of white wine vinegar1 ,yolk of one egg1 ,one teaspoon of mustard1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,beat thoroughly to mix and then heat to the boiling point4 ,in no other part of cookery does the skill of the cook show to advantage as in the way in which the various sauces are prepared and served4 ,to make a perfect sauce is an art in cooking4 ,many plain foods1 as well as the use of leftovers1 may1 by the addition of a good sauce1 be turned into palatable and attractive dishes4 ,three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin1 and placed in the icebox until needed4 ,the sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day4 ,to use1 measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water4 ,place in a double boiler to heat1 stirring frequently to blend4 ,it is then ready to use4 ,always use a double boiler in the preparation of sauces made from this cream sauce4 ,this will prevent scorching4 ,,cucumber ,,sauce ,one cup of thick cream sauce1 ,one small cucumber1 pared and grated1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika4 ,heat to the boiling point and then cook for five minutes4 ,,oyster ,,sauce ,one cup of thick cream sauce1 ,eight medium-sized oysters1 chopped fine1 ,one teaspoon of finely minced parsley1 ,one teaspoon of salt1 ,one teaspoonful of white pepper4 ,blend well and then heat to the boiling point1 and cook for five minutes4 ,,mushroom ,,sauce ,place one and one-half cups of milk in a saucepan and add four tablespoons of flour4 ,stir until dissolved and then bring to a boil4 ,cook for five minutes and then add ,one cup of diced and parboiled mushrooms1 ,one well-beaten egg1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three tablespoons of finely chopped parsley4 ,beat to mix and then cook for two minutes and use4 ,,parsley ,,sauce ,one and one-half cups of cream sauce1 ,one-half cup of finely chopped parsley1 ,three tablespoons of butter1 ,two teaspoons of salt1 ,one teaspoon of white pepper4 ,beat to mix4 ,,creole ,,sauce ,one cup of stewed tomatoes1 ,three onions1 ,one green pepper1 chopped fine4 ,place in a saucepan and cook slowly until the onion and pepper are soft4 ,rub through a fine sieve and then add ,two tablespoons of cornstarch dissolved in ,one-half cup of water1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-fourth teaspoon of mustard4 ,bring to a boil and cook slowly for ten minutes and then serve4 ,,tartare ,,sauce ,one-half cup of mayonnaise dressing1 ,one onion grated1 ,five tablespoons of finely chopped parsley1 ,one sour pickle1 chopped fine1 ,one teaspoon of salt1 ,one-half teaspoon of mustard1 ,one-half teaspoon of paprika4 ,mix thoroughly and then serve very cold4 ,,herb ,,sauce ,make one and one-half cups of cream sauce and then add ,one cup of finely chopped parsley1 ,one tablespoon of grated onion1 ,one-half green pepper1 minced fine1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper4 ,simmer slowly for ten minutes4 ,,mint ,,sauce ,shred a bunch of mint fine1 and then place in a saucepan and add ,three-quarters cup of water1 ,one-quarter cup of sugar4 ,bring to a boil and cook slowly for ten minutes4 ,add one-half cupful of white wine vinegar and remove from the fire4 ,let stand for one-half hour and then strain4 ,leftover portions may be bottled and the bottles stored in a cool place for future use4 ,,english ,,mustard ,,sauce ,place in a soup plate ,one teaspoon of mustard1 ,one teaspoon of sugar1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika1 ,two tablespoons of salad oil4 ,work to a smooth paste1 and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice4 ,beat until thick and then serve4 ,,hollandaise ,,sauce ,four tablespoons of salad oil1 ,two tablespoons of vinegar1 ,one tablespoon of water1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,heat in a double boiler to the scalding point and then drop in the yolk of an egg4 ,stir until thick4 ,use at once4 ,if it should curdle1 add one tablespoonful of boiling water and stir constantly until thick4 ,,ravigotte ,,sauce ,chop very fine sufficient parsley4 ,to measure ,one-half cup1 ,one large green pepper1 ,one onion1 ,one leek4 ,place in a bowl and add ,one cup of mayonnaise1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard1 ,two teaspoons of lemon juice4 ,blend well to thoroughly mix4 ,,broiled ,,chicken1 ,,bacon ,,garnish ,select a plump broiler and then singe4 ,then split down the back and draw4 ,wash well4 ,remove the breast bone4 ,place in a frying pan1 the split side down1 and add one cup of water4 ,cover closely and then steam for ten minutes4 ,now rub well with shortening4 ,dust very lightly with flour4 ,broil for twenty minutes1 turning every four minutes2 lift to a hot platter1 brush with melted butter and garnish with bacon4 ,,emince ,,of ,,giblets ,cook the giblets and neck1 then cool4 ,mince fine and add two hard-boiled eggs and one and one-half cups of cream sauce1 and ,two tablespoons finely minced parsley1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika4 ,heat to boiling point and then simmer slowly for ten minutes4 ,,chicken ,,pot ,,roast1 ,,cedar ,,hollow ,,style ,select a fat stewing chicken and then singe and draw4 ,wash and wipe with a clean cloth4 ,place in a fireless cooker or cook until tender4 ,now rub with shortening and dust with flour and brown in hot fat in a deep saucepan4 ,turn the chicken frequently so that it can be browned on all sides4 ,when the chicken is nicely browned1 add ,four tablespoons of flour1 ,three cups of chicken stock1 ,one-half cup of grated carrot1 ,two green peppers chopped fine1 ,one-half cup of finely minced onions4 ,simmer slowly for one-half hour4 ,season and serve4 ,,chicken ,,and ,,rice ,,curry ,wash one-half cupful of rice in plenty of warm water and then drain4 ,rinse again and then place in a saucepan and add two and one-half cups of boiling water4 ,cook gently until the grains are soft and the water absorbed4 ,now place ,one teaspoon of bacon or chicken fat1 ,three tablespoons of flour in an iron frying pan and brown carefully until a dark brown1 then add ,one and one-half cups of chicken stock1 ,two large onions1 chopped very fine1 ,two tablespoons of catsup1 ,one tablespoon of ,worcestershire sauce1 ,three-quarters teaspoon of curry powder1 ,one teaspoon of salt4 ,cook gently to the boiling point and then add one cupful of shredded chicken meat and the prepared rice4 ,heat slowly until very hot and then turn on a hot platter and garnish with finely shredded parsley1 then serve4 ,,how ,,to ,,prepare ,,chicken ,,for ,,chicken ,,salad ,,or ,,cold ,,cuts ,singe and draw the chicken and then cut as for fricasseeing4 ,now place the back of the carcass1 giblets and the thighs and legs in a saucepan and cover with cold water4 ,bring to a boil and then turn into a colander and place under cold running water4 ,then drop into a saucepan containing boiling water and cook for ten minutes4 ,blanch in the colander under cold running water4 ,repeat this three times and then add the balance of the chicken and cook slowly until tender4 ,cool in the liquid4 ,pick the meat from the neck and back of the carcass and mince the giblets fine4 ,put the skin through the food chopper4 ,use this for chicken loaf4 ,,chicken ,,loaf ,use two cups of mince prepared from the skin1 giblets and meat from the carcass4 ,one and one-half cups of cold cooked oatmeal1 ,one onion1 grated1 ,one-half teaspoon of powdered thyme1 ,one-half teaspoon mustard1 ,three teaspoons of salt1 ,one and one-half teaspoons of paprika1 ,two green peppers chopped fine1 ,four tablespoons of chicken fat1 ,one egg1 ,one-half cup of chicken stock4 ,mix thoroughly and then pour into a well-greased and floured loaf-shaped pan4 ,set this pan in a larger one containing hot water4 ,bake in a moderate oven for one and one-quarter hours4 ,serve hot with a cream1 tomato or brown sauce1 or serve cold with a garnish of asparagus and with ,hollandaise1 mayonnaise or cream horseradish sauce4 ,,roast ,,chicken ,prepare the chicken4 ,fill with ,two stalks of celery1 ,two onions1 ,one cupful of bread crumbs1 ,one fagot of potherbs1 ,two tablespoons of butter1 or shortening1 ,one egg4 ,put the celery1 onions and potherbs through the food chopper4 ,mix bread crumbs1 butter and beaten egg4 ,fill into the chicken and then sew the opening4 ,shape and roast in a moderate oven for twenty minutes to the pound4 ,baste every ten minutes the first half hour1 then every twenty minutes until the chicken is cooked4 ,,enchildas ,place ,one cup of flour1 ,one-quarter cup of cornflour1 ,one teaspoon of salt1 ,one tablespoon of shortening1 in a mixing bowl4 ,sift to mix and then add sufficient water to make a dough4 ,break the dough into pieces the size of a large walnut1 and then roll out very thin4 ,you may bake the tortillas on the iron griddle on the top of the stove or fry them in a pan1 using a little shortening4 ,keep on a clean towel until all are fried4 ,now place two ounces of grated cheese in a bowl and add two onions that have been cooked until tender in two tablespoons of shortening and ,one-half cup of finely chopped cold meat1 preferably chicken1 ,two tablespoons of chili sauce4 ,mix to blend and then spread the tortillas with this mixture4 ,roll or fold and then pour over them more hot chili sauce4 ,,chicken ,,gumbo ,,okra ,clean and cut the chicken for stewing4 ,brown quickly in hot fat4 ,lift to a deep saucepan and add ,two quarts of water1 ,four onions1 ,one bay leaf1 ,two cloves4 ,cook until the chicken is tender4 ,now thicken the liquid slightly with cornstarch4 ,season with ,red pepper and salt1 ,two tablespoons of fine chopped parsley1 ,one-half teaspoon of thyme1 ,one tablespoon of gumbo or file1 ,two cups of cooked okra4 ,send to the table at once and serve with plenty of boiled rice4 ,,note4--,gumbo1 or file1 is a powder made and sold in ,louisiana4 ,it is composed of young sassafras leaves4 ,file can be purchased in fancy grocery stores4 ,,chicken ,,mousse ,put sufficient boiled cold chicken through a food chopper to measure two cups1 using the fine knife4 ,place in a bowl and add ,two teaspoons of grated onion1 ,one-half teaspoon of paprika1 ,one teaspoon salt4 ,mix well and then soak one and one-half level tablespoons of gelatine in four tablespoons of cold water for twenty minutes1 then add one-half cup of boiling chicken stock4 ,simmer slowly for five minutes and then strain into the prepared chicken meat4 ,stir until it is cool1 and then fold in one cup of whipped cream4 ,pour into small custard cups that have been rinsed with cold water4 ,set in a cold place for six hours to mould4 ,unmould in a nest of crisp lettuce leaves4 ,,poultry ,to roast young chickens and guineas3 singe1 draw and prepare the fowl2 now rub the entire bird well with plenty of shortening4 ,dust very lightly with flour1 place in pan in hot oven for fifteen minutes2 now turn the fowl breast down in the pan and reduce the heat of the oven to moderate4 ,baste every ten minutes with following mixture3 ,one pint boiling water1 ,two tablespoons butter4 ,when fowl is tender turn on back to allow breast to brown1 basting every five minutes4 ,placing the breast of the chicken down in the pan throws the bony structure of the carcass to the intense heat of the oven4 ,the constant basting causes the moisture to permeate the dry white meat1 making it juicy and tender4 ,if you desire1 lay a few strips of bacon over the breast when browning it1 just before you remove it from oven4 ,it will improve the flavor4 ,,chicken ,,salad ,,sandwiches ,cut the meat from a three-and-one-half-pound cold boiled fowl and then put through the food chopper1 using the coarsest knife4 ,place in a bowl1 adding one medium-sized head of lettuce1 shredded fine4 ,place ,one small onion1 grated1 ,one green pepper1 minced fine1 ,one and one-half cups of mayonnaise or salad dressing1 ,two and one-half teaspoons of salt1 ,one teaspoon of paprika4 ,mix and then fill into quart fruit jars4 ,this amount will make from forty to fifty sandwiches4 ,,baked ,,squab ,split the squab down the back with a sharp knife and then clean thoroughly4 ,wash well and wipe dry4 ,place in cool place until needed4 ,mince the giblets fine and then parboil4 ,now soak stale bread until soft4 ,squeeze dry and measure three-quarters of a cupful4 ,place in frying pan and add ,one-quarter cup of finely minced celery leaves1 ,minced giblets1 ,one onion1 minced fine1 ,one teaspoon of salt1 ,one teaspoon of poultry seasoning1 ,four tablespoons of shortening4 ,cook gently until onions are soft and then cool4 ,fill into squab and then sew up with darning needle and stout string4 ,rub with shortening and dust with cornflour4 ,place in a hot oven and bake1 basting with boiling water4 ,when the back is well browned reduce the heat and turn the bird on its back and let brown slowly1 allowing fifty-five minutes for cooking the squab4 ,filling may be placed in chicken or guinea if desired4 ,,tennessee ,,turkey ,,hash ,cut sufficient turkey in one-half inch blocks to measure two cupfuls4 ,now add ,one cup of diced celery1 ,one onion1 minced fine1 ,one tablespoon of butter1 ,one tablespoon of cornstarch4 ,mix thoroughly1 then add ,one-half cup of boiling water4 ,cook slowly until the meat is very tender1 then serve garnished with finely chopped parsley and hot cornmeal waffles4 ,,fillet ,,of ,,chicken1 ,,poindexter ,singe1 draw and then wash thoroughly a large stewing chicken and then cook until tender4 ,let cool4 ,now cut the wings and take out the bones1 breaking as little as possible4 ,cut the breast into slices a little larger than an oyster and remove the legs and thighs4 ,remove the bones and then cut the meat into neat filets4 ,if the meat breaks apart1 press firmly together and then season1 roll in flour and dip in beaten egg2 then roll in fine bread crumbs4 ,press firmly4 ,fry until golden brown in hot fat4 ,this may be prepared early in the day and then set in the oven to heat4 ,,chicken ,,tamales ,soak the corn husks in cold water for two hours4 ,place in a saucepan ,two cups of chicken stock1 ,one teaspoon of salt1 ,three-quarters cup of cornmeal4 ,cook until thick mush1 cool and then place in a bowl ,three-quarters cup of finely chopped chicken meat1 ,one onion1 chopped fine1 ,two green peppers1 chopped fine1 ,six olives1 chopped fine1 ,two dozen seeded raisins4 ,mix thoroughly and then drain the corn husks4 ,spread a layer of the corn mush on one part1 place a tablespoon of the chicken filling in place and then cover with more corn mush1 forming a roll a little larger than a sausage4 ,tie securely in corn husk and place in a steamer or a double boiler and cook for one and one-quarter hours4 ,other meat may be used to replace the chicken and water may be used in place of the chicken stock to make the mush4 ,,honey ,,recipes ,,candied ,,sweet ,,potatoes ,,with ,,honey ,place in an iron frying pan ,three-quarters cup of honey1 ,two tablespoons of shortening1 ,one-quarter teaspoon of mace1 ,one-quarter teaspoon of cinnamon4 ,bring to a boil and cook until it becomes thick1 then add six boiled sweet potatoes4 ,turn them frequently in syrup1 adding four tablespoons of water to prevent burning4 ,cook slowly for twenty minutes4 ,,note4--,have the potatoes boiled and then peeled1 and ready waiting before putting the honey in the pan4 ,,honey ,,rice ,,pudding ,wash one-half cup of rice thoroughly and then cook until tender and the water absorbed in two and one-half cups of water4 ,turn into a baking dish and add ,one cup of honey1 ,three cups of milk1 ,one well-beaten egg1 ,one-half teaspoon of nutmeg4 ,stir to thoroughly mix and then bake in a slow oven for thirty minutes4 ,,honey ,,icing ,boil one cup of honey until it forms a soft ball when tried in cold water4 ,then pour in a fine stream upon the stiffly beaten white of one egg4 ,beat until the mixture thickens and then spread on the cake4 ,,nut ,,honey ,,cake ,place in a mixing bowl ,one cup of honey1 ,one cup of brown sugar1 ,yolks of two eggs1 ,nine tablespoons of shortening4 ,cream together and then add ,three-quarters cup of sour milk1 ,one and one-half teaspoons of baking soda4 ,dissolve the baking soda in the sour milk1 then add ,four cups of flour1 ,two teaspoons of cinnamon1 ,one-half teaspoon of allspice1 ,one-half teaspoon of cloves1 ,one-half teaspoon of nutmeg1 ,one cup of finely chopped raisins1 ,one cup of finely chopped nuts1 ,one tablespoon of baking powder4 ,mix thoroughly and then cut and fold in the stiffly beaten whites of two eggs4 ,pour into well-greased and floured pan and bake in a moderate oven for forty minutes4 ,ice with butter cream icing4 ,,honey ,,custard ,place two cups of milk in a mixing bowl and add ,three-quarters cup of honey1 ,one-quarter teaspoon of nutmeg1 ,two eggs4 ,beat to thoroughly mix and then pour into custard cups4 ,place cups in a baking pan containing water and bake in a slow oven until firm in center4 ,,honey ,,raisin ,,tapioca ,wash one cup of tapioca well and then place in a saucepan and add ,one cup of honey1 ,four cups of water4 ,bring to a boil and cook slowly until clear and the tapioca is soft1 then add ,one-half package of seeded raisins1 ,yolk of one egg4 ,stir to thoroughly blend and then cook fifteen minutes4 ,serve with fruit whip made of ,one-half glass of jelly1 ,white of one egg4 ,beat until the mixture holds its shape4 ,,honey ,,cookies ,place in a mixing bowl ,three-quarters cup of brown sugar1 ,three-quarters cup of honey1 ,one egg1 ,seven tablespoons of shortening4 ,beat to blend and then add ,three and three-quarter cups of flour1 ,one-half cup of seeded raisins1 ,one-half cup of finely chopped nuts1 ,one teaspoon of baking powder1 ,one teaspoon of mace4 ,roll and cut and then bake in a moderate oven for ten minutes4 ,,honey ,,cakes ,one cup of honey1 ,one-half cup of brown sugar1 ,one-half cup of shortening4 ,cream well and then add ,yolks of three eggs1 ,four cups of sifted flour1 ,one teaspoon of cinnamon1 ,one-half teaspoon of nutmeg1 ,one-half teaspoon of salt1 ,one and one-half teaspoons of baking soda1 dissolved in1 ,one cup of sour milk4 ,beat to thoroughly mix and then cut and fold in the stiffly beaten whites of three eggs4 ,pour into a well-greased and floured baking pan1 about one inch deep4 ,bake in a moderate oven and cool4 ,cover with honey icing4 ,,malvern ,,cream ,place in a saucepan ,three-quarters cup of honey1 ,two cups of milk1 ,six level tablespoons of cornstarch4 ,dissolve the starch in cold milk and honey and then place on the stove and bring to a boil4 ,cook for five minutes4 ,now add ,one teaspoon of vanilla1 ,one-quarter teaspoon of nutmeg4 ,beat to thoroughly mix and then rinse custard cups in cold water4 ,pour in the pudding and set aside to mould4 ,when ready to serve unmould and serve with crushed fruit4 ,,honey ,,apple ,,pudding ,two cups of stewed apples1 ,one cup of honey1 ,one-half cup of brown sugar1 ,four tablespoons of shortening1 ,two cups of fine bread crumbs1 ,one and one-half cups of flour1 ,two level tablespoons of baking powder1 ,two teaspoons of cinnamon1 ,one-half teaspoon of cloves4 ,beat to mix and then put into a baking dish and bake in a slow oven for thirty-five minutes4 ,serve with a thin apple sauce1 sweetened with honey4 ,,honey ,,and ,,raspberry ,,ade ,place three baskets of well-washed raspberries in a saucepan and add ,one quart of water1 ,one and one-half cups of honey1 ,one-quarter teaspoon of nutmeg4 ,bring to a boil and cook slowly until the fruit is soft1 mashing frequently with the potato masher4 ,cool and strain into punch bowl4 ,add a piece of ice and the juice of one orange or one lemon4 ,,fats ,fat is a heat-or fuel-producing food which is very valuable in cold weather for supplying the body with heat and energy4 ,often foods that are cooked in fat are termed indigestible2 this means that the food is not utilized in the body and1 owing to some digestive disturbances1 it becomes part of the waste4 ,recent experiments tend to show that animal fats are assimilated fairly well2 undoubtedly it is the misuse of fat that is used for frying purposes that has given many fried foods their bad reputation4 ,every normal person requires a certain amount of fat4 ,make it a rule when serving fried food to have an acid food1 either a vegetable or a garnish1 accompany the dish4 ,here are just a few things to keep in mind when planning to serve fried foods3 ,use very small quantities of foods that are cooked in fat for people occupying sedentary positions1 while those who are employed in active or laborious work may eat a larger proportion4 ,persons who are working at hard manual labor1 out of doors1 will be able to assimilate daily portions of fried food without any physical disturbances4 ,for digestion's sake1 learn to serve3 ,juice of lemon with fried fish1 ,apple sauce with pork or goose1 ,cranberry or currant jelly with poultry1 lamb or mutton1 ,horseradish with beef4 ,it is a curious thing that nature demands these combinations to equalize the fatty content of the meal4 ,save and clarify the various fats and utilize each particular kind1 so that there need be no waste4 ,chop all bits of suet fine and place in a double boiler and then render4 ,chicken and pork fat may be rendered in this way4 ,an excellent shortening that may be used to replace butter in cooking and baking may be made from chicken fat1 of which there is usually three or more ounces in one fat bird4 ,remove the fat from the bird and place in cold salt water for one hour and then drain and cut into small pieces4 ,render in a double boiler4 ,pour into a jar and allow to harden4 ,now1 when using this fat1 use one-third less than the amount called for in the recipe4 ,to make pastry1 allow four tablespoonfuls of this chicken fat to each cup of flour4 ,chicken fat may be used to replace butter for seasoning vegetables and mashed potatoes4 ,this is a pure fat free from moisture and seasoning and will go farther than butter4 ,generally1 in speaking of the term drippings1 it meant to include fats that cook out from the roast beef1 pot roast1 soups and corned beef4 ,this fat is clarified and then used for sauting4 ,it cannot be used with good results for making pastry and cakes4 ,to clarify fat3 ,put the fat in a saucepan and add one cupful of cold water to every pound of fat4 ,add ,one-fourth teaspoon of bicarbonate of soda1 ,one-half teaspoon of salt ,bring to a boil and then simmer slowly for ten minutes4 ,pour through a strainer lined with cheesecloth and allow to harden1 then cut into pieces4 ,reheat and pour into jars4 ,bacon1 sausage and ham fats may be blended with beef drippings for frying purposes4 ,mutton or lamb fat must be clarified and then blended with ham and bacon or sausage fat4 ,fat from bacon1 ham and sausages may be used for flavoring vegetables in place of butter1 for cooking omelets1 potato cakes1 mush and scrapple4 ,it is a splendid seasoning to use for macaroni1 baked beans with tomato sauce1 dried beans and peas in soups and when cooking dried lima beans4 ,there is really no need to allow a spoonful of these fats to be wasted4 ,fats that are not available for table use should be collected and made into soap4 ,do not be falsely economical in trying to do deep frying with these fats4 ,they not only will not hold the temperature for successful frying without scorching1 but they frequently soak into the food and make it unfit to eat4 ,the late war has brought many good vegetable oils upon the market that are ideal for cooking purposes and are preferable to the animal fats for all cooking4 ,they not only hold a high temperature without burning1 but also they may be used repeatedly if they are strained each time after using4 ,food cooked in vegetable oil does not absorb the fat and it is more digestible and really more economical4 ,,frying ,there are two methods of frying3 ,first4--,sauting--cooking food in the pan with just sufficient fat to prevent scorching4 ,this method is commonly used1 but has nothing to really recommend it1 as the food absorbs quantities of grease4 ,this makes it difficult to digest4 ,second4--,deep-fat frying--it is usual to dip the food to be fried in a mixture to coat it and then to roll it in fine bread crumbs and then cook in sufficient fat to cover4 ,this forms an air-tight cover that prevents the grease from soaking through4 ,a few essential utensils are necessary to produce successful results2 first1 a heavy kettle that will not tilt1 and second1 a frying basket1 so that the food may be removed quickly when cooked4 ,the correct temperature for deep-fat frying is #cej degrees ,fahrenheit1 for raw foods1 such as crullers1 fish1 fritters1 potatoes1 etc4 ,for cooked dishes and oysters1 cheeseballs1 etc41 #cgj degrees ,fahrenheit4 ,do not attempt to cook large quantities at one time4 ,this will cause a sudden drop in the temperature of the fat1 allowing it to permeate the food which is cooking and thus give a greasy product4 ,now for a word of protection4 ,do not use too large a kettle4 ,keep a bucket of sand handy in the kitchen1 and if for any reason the fat catches fire1 throw sand on it2 do not attempt to remove it from the stove2 serious burns are apt to result4 ,just turn out the light and throw sand on the fire4 ,keep the fact in mind that water spreads the flames2 if no sand is at hand1 use salt or flour4 ,,mock ,,cherry ,,pie ,pick over one and one-half cups of cranberries2 then place in a saucepan and add ,three-quarters cup of raisins1 ,one cup of water4 ,cook slowly until the berries are soft1 and then cool4 ,now place ,three-quarters cup of sugar1 ,one-half cup of flour4 in a bowl and rub between the hands to mix4 ,add sugar and flour and stir until dissolved4 ,bring to a boil and cook for a few minutes4 ,cool4 ,bake between two crusts4 ,this amount will make two pies4 ,,cranberry ,,roll ,place in a bowl ,two cups of sifted flour1 ,one-half teaspoon of salt1 ,four teaspoons of baking powder1 ,six tablespoons of sugar4 ,sift to mix and then rub in four tablespoons of shortening and mix to a dough with two-thirds cup of water or milk4 ,work to a smooth dough and then roll out one-quarter inch thick4 ,spread with a thick cranberry conserve2 roll as for jelly-roll1 tucking the ends in securely4 ,place in a well-greased baking pan and bake in a moderate oven for ten minutes4 ,start basting with ,one-half cup of syrup1 ,four tablespoons of water4 ,serve the roll with cranberry sauce4 ,,strawberry ,,custard ,,tart ,this old ,english sweet is delicious4 ,line a pie tin with plain pastry and then cover the bottom of the prepared tin with strawberries4 ,then place in a bowl ,one cup of milk1 ,two eggs1 ,one-half cup of sugar4 ,beat with egg-beater to thoroughly mix and then pour over the berries4 ,dust the top lightly with nutmeg and bake in a slow oven until the custard is firm4 ,set aside to cool4 ,dot the top with strawberry preserves4 ,,cranberry ,,conserve ,look over carefully and remove all the bruised and spoiled berries from one quart of cranberries4 ,place in a saucepan and add one cup of water4 ,cook slowly until soft and then rub through a sieve4 ,return to the saucepan and add ,two cups of sugar1 ,one cup of seeded raisins4 ,bring to a boil and cook for ten minutes4 ,pour into a dish and set aside to cool4 ,,cream ,,puffs ,place one cup of water in a saucepan and add one-half cup of shortening4 ,bring to a boil and then add one and one-quarter cups of flour1 stirring constantly4 ,cook until the mixture forms into a ball on the spoon1 then lift into a bowl and now beat in three eggs1 one at a time4 ,beat in each egg until well blended4 ,drop by the spoonful on well-greased baking sheet three inches apart4 ,bake for twenty minutes in a hot oven1 then reduce the heat to moderate and bake for fifteen minutes longer4 ,do not open the oven door for ten minutes after putting the puffs in the oven4 ,,peach ,,roll ,place in a mixing bowl ,two cups of flour1 ,one teaspoon of salt1 ,four teaspoons of baking powder1 ,three tablespoons of sugar4 ,sift to mix and then rub in five tablespoons of shortening1 and mix to a dough with two-thirds of a cup of ice-cold water4 ,roll out on a well-floured pastry board one-quarter inch thick4 ,now cover with the prepared peaches and then sift over ,one-half cup of sugar1 ,one-half teaspoon of cinnamon4 ,roll as for jelly roll1 tucking the ends in securely4 ,place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes4 ,baste every ten minutes with ,one-half cup of syrup1 ,five tablespoons of water1 ,one-quarter teaspoon of nutmeg4 ,stir to thoroughly mix before basting the roll4 ,remove the roll to a large platter when baked and serve cold1 with crushed and sweetened peaches in place of a sauce4 ,to prepare the peaches for the roll select the fully ripe peaches and cut into thin slices2 if they are clinging stones1 cut into small pieces4 ,,chocolate ,,pie ,place in a saucepan ,one and one-half cups of water1 ,one-half cup of cocoa1 ,one-half cup of cornstarch1 ,one cup of sugar4 ,stir until the cornstarch is dissolved and then bring to a boil and cook for five minutes4 ,cool and then pour into pastry lined pie tin4 ,bake in a slow oven for thirty minutes4 ,,butterscotch ,,pie ,line a pie tin with plain pastry and then place in a saucepan ,three tablespoons of butter1 ,one cup of brown sugar4 ,heat slowly and cook for three minutes4 ,then place one and one-half cups of cold milk in a bowl and add four level tablespoons of cornstarch to the milk4 ,stir to dissolve the starch and add to the cooked sugar and stir constantly to thoroughly blend4 ,bring to a boil and cook for three minutes4 ,cool and add ,one well-beaten egg4 ,then pour into the prepared pie plate4 ,care must be taken not to let the sugar caramel4 ,,artichokes ,the artichoke is a plant closely resembling the thistle1 and it is extensively cultivated for its flowering head4 ,the head is gathered just before the flower expands4 ,the eatable portion is the fleshy part of the calyx1 the bottom or basin of the blossom and the true base of the leaves of the flower4 ,the flesh of the artichokes correspond closely to that which the old world folks call the cheese of the thistle4 ,on the ,continent1 in ,europe1 the artichoke is frequently served raw1 as a salad1 with either ,french or ,parisian dressing4 ,under ordinary circumstances the fruit as prepared for market will keep several weeks4 ,the canned artichoke1 which was imported quite extensively before the war1 consisted of the fronds and bottoms4 ,it came in large quantities from both ,france and ,italy4 ,the artichoke buds are used exclusively for garnishing4 ,,the ,,jerusalem ,,artichoke ,this kind of artichoke is a tuber of the species of the sunflower2 it resembles somewhat the ,irish potato4 ,it has a sweetish flavor and contains a large amount of natural water4 ,this species of artichoke is more valuable than the common artichoke4 ,the two principal types of the ,jerusalem artichokes are ,first3 ,long with reddish skin1 ,second3 ,round1 knobby and white in color4 ,on the ,continent they are frequently eaten raw1 with just a plain seasoning of salt1 pepper and vinegar2 in fact1 much as we eat the ,american radish4 ,they are frequently made into soup4 ,the word ,jerusalem is a queer cross of dialect from the ,italian word girasole1 meaning sunflower4 ,,to ,,cook ,soak the fruit in a bowl of cold water for two hours2 then shake about in the water freely to remove all traces of sand4 ,plunge into boiling water and cook until tender2 then drain4 ,serve in choice of following methods3 ,,artichoke ,,hollandaise ,,sauce ,prepare artichoke as given above4 ,cut into pieces2 then cook until tender2 drain and lift each portion on a thin slice of toasted bread4 ,cover with ,hollandaise dressing4 ,,artichoke ,,vinaigrette ,cut one cold boiled artichoke into quarters2 then place in deep bowl and cover with following dressing4 ,place in a bowl ,one teaspoon of sugar1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika1 ,one-half teaspoon of mustard1 ,juice of one-half lemon or two tablespoons of vinegar1 ,five tablespoons of salad oil4 ,beat to thoroughly mix4 ,now add one tablespoon of grated onion and stir until well blended4 ,place artichoke in nest of lettuce2 pour over dressing4 ,serve garnished with finely chopped pimento4 ,,artichoke ,,fried ,,in ,,batter ,cook artichoke until tender2 drain and cut into eighths2 dip in the batter2 fry until golden brown in hot fat4 ,serve with cheese sauce4 ,break in a bowl ,one egg1 ,two tablespoons of water1 ,beat to mix4 ,add ,seven level tablespoons of flour1 ,one-half teaspoon of salt1 ,one-quarter teaspoon of pepper1 ,one teaspoon of vinegar1 ,one teaspoon of grated onion4 ,beat well to mix2 now dip artichoke in flour2 then shake to loosen excess flour4 ,now dip in batter2 fry golden brown4 ,,onions ,,onion ,,and ,,potato ,,mince ,pare and slice sufficient onions to measure one cupful4 ,parboil and then drain4 ,now place four tablespoons of fat in a frying pan and add the onions and one and a half cups of mashed potatoes4 ,turn constantly until well blended and then form into an omelet shape in a pan1 and turn on a warm platter and serve with cream sauce4 ,,onions ,,in ,,ramekins ,peel and boil until tender one dozen medium-sized onions4 ,drain and then place in ramekins4 ,season and cover with cream sauce4 ,dust the top with a few breadcrumbs and then sprinkle with one teaspoon of grated cheese4 ,dust lightly with paprika and then bake for fifteen minutes in a moderate oven4 ,,onions ,,fried ,,in ,,butter ,pare and cook one dozen medium-sized onions until tender1 taking care that they do not break4 ,drain and then cool1 and when ready to prepare dip in batter and then fry in hot fat1 and serve with ,hollandaise sauce4 ,how to prepare the batter3 ,place in a bowl ,six tablespoons of water1 ,eight tablespoons of flour1 ,one-half teaspoon of salt4 ,beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat4 ,,french ,,fried ,,onions ,peel large onions and then cut into one-half-inch slices4 ,fry until golden brown in hot fat and serve as a garnish with omelets1 fish1 cold meat1 etc4 ,,baked ,,onions ,large or ,spanish onions are best for this dish4 ,peel the onions and then boil until tender1 and then take care that the onion does not become soft4 ,lift and then cool1 and carefully remove the centres4 ,now prepare the following as a filling for four large or eight medium-sized onions4 ,four tablespoons of grated cheese1 ,six tablespoons of fine bread crumbs1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,two teaspoons of finely minced parsley1 ,one egg4 ,mix thoroughly to blend and then fill the cavity of the onions1 forming into a point or top one inch over the onion4 ,dust the onion lightly with flour and then place in a baking dish4 ,now baste onions with melted shortening and bake for twenty-five minutes in a moderate oven4 ,chop the onions which have been removed from the centres very fine and add to one cup of cream sauce with ,one and one-half teaspoons of salt1 ,one-half teaspoon of white pepper1 ,three tablespoons of parsley1 ,one well-beaten egg4 ,beat to mix thoroughly and then heat to the boiling point4 ,serve over the baked onions4 ,this dish will replace meat for luncheon4 ,,swiss ,,onion ,,and ,,potato ,,pancakes ,peel and put two ,spanish onions through the food chopper1 using a fine knife4 ,place in a bowl and then pare and grate four medium-sized potatoes into a bowl and add ,three-quarters cup of milk1 ,one egg1 ,one tablespoon of syrup1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper1 ,seven-eighths cup of flour1 ,two level teaspoons of baking powder1 ,two level teaspoons of shortening4 ,beat to mix and then fry like pancakes4 ,serve with parsley butter4 ,,onion ,,custard ,chop sufficient onions to measure one-half cup4 ,parboil and then drain4 ,now place in a bowl ,one and one-half cups of milk1 ,two eggs1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,two tablespoons of finely chopped parsley4 ,beat to mix and then grease the custard cups4 ,add one-half cup of fine breadcrumbs to the prepared onions4 ,mix well and then divide into six cups4 ,pour the prepared custard on the top4 ,place the cups in a baking pan1 add one quart of water and then place in a moderate oven and bake until firm in the centre1 usually about twenty-five minutes4 ,the water in the baking pan prevents the custards from cooking too fast4 ,serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast4 ,,parsley ,,butter ,two tablespoons of butter1 ,three tablespoons of finely minced parsley1 ,one teaspoon of lemon juice4 ,beat to a smooth paste and use4 ,this dish will replace potatoes in the luncheon menu4 ,,havana ,,banana ,,pastry ,two cups of flour1 ,one-half teaspoon of salt1 ,two teaspoons of baking powder1 ,one tablespoon of sugar4 ,place in a mixing bowl and sift to thoroughly mix4 ,now rub into the prepared flour eight tablespoons of shortening and then mix to a dough with one-half cup of ice-cold water4 ,roll the pastry on a slightly floured pastry board one-fourth inch thick2 cut in oblongs three inches wide and six inches long4 ,peel the banana and lay on the pastry2 sprinkle with ,one teaspoon of brown sugar1 ,pinch of nutmeg1 ,pinch of cinnamon1 ,one-half teaspoon of butter4 ,brush the edges of the pastry with cold water and press firmly together1 inclosing the banana4 ,lay on a well-greased and floured baking sheet1 placing the side which was fastened together down4 ,brush with beaten egg and bake in a moderate oven for eighteen minutes4 ,serve just as you would other pastries4 ,,fried ,,bananas ,peel the bananas and then cut into two2 roll in flour and then dip in beaten egg and roll in fine crumbs4 ,fry until golden brown and serve with broiled steak or chops or chicken fricassee4 ,,banana ,,custard ,,pie ,pare and then rub through a fine sieve sufficient bananas to measure one cup4 ,place in a mixing bowl and add ,one-half cup of sugar1 ,juice of one lemon1 ,one-quarter teaspoon of grated rind of lemon4 ,stir to mix and then add slowly1 beating to mix ,one cup of milk1 ,yolk of one egg1 ,one whole egg1 ,one-quarter teaspoon of nutmeg4 ,beat to mix and then pour in a pie plate lined with plain pastry4 ,bake in a slow oven for twenty-five minutes and then cool4 ,use the white of egg and one-half glass of jelly for fruit whip4 ,,banana ,,ice ,,cream ,one and one-half cups of banana pulp1 ,one cup of sugar1 ,juice of one lemon4 ,place in a mixing bowl and then cover and set aside4 ,now place ,two and one-half cups of milk1 ,four tablespoons of cornstarch1 in a saucepan and stir to dissolve the starch4 ,bring to a boil and cook for five minutes4 ,add the yolks of two eggs4 ,beat to thoroughly mix and add the banana mixture4 ,beat hard to blend4 ,now beat into the mixture the stiffly beaten whites of the two eggs4 ,freeze in the usual manner1 using three parts ice to one part salt4 ,this amount will make three pints of ice-cream4 ,,banana ,,stuffing ,,for ,,chicken ,pare and rub through a sieve four bananas4 ,place in a bowl and add ,one-half grated onion1 ,one green pepper1 chopped fine1 ,three tablespoons of finely chopped parsley1 ,four slices of bacon chopped fine1 ,one and one-quarter cups of bread crumbs1 ,pinch of thyme1 ,one egg1 ,one teaspoon of salt4 ,mix thoroughly and then fill into the chicken and roast in the usual manner4 ,,banana ,,fritters ,place in a mixing bowl ,one cup of banana pulp1 ,one-quarter cup of sugar1 ,yolks of two eggs1 ,one tablespoon of shortening4 ,beat to mix and then add ,one and one-half cups of flour1 ,one and one-half teaspoons of baking powder4 ,beat to mix and then cut and fold into the mixture whites of two eggs1 beaten stiff4 ,fry in deep fat until golden brown and then serve with banana sauce4 ,,baked ,,bananas ,wash the bananas and remove just one strip from the top4 ,place in a baking pan and add one-half cup of water and bake in a moderate oven for one-half hour4 ,,banana ,,muffins ,rub a sufficient number of bananas through a sieve to measure one cup4 ,place in a mixing bowl and add ,one cup of brown sugar1 ,four tablespoons of shortening1 ,two cups of flour1 ,five teaspoons of baking powder1 ,one cup of milk1 ,one-half teaspoon of nutmeg4 ,beat to mix and then bake in well-greased and floured muffin pans in a moderate oven for twenty-five minutes4 ,ice the tops with water-icing4 ,,rice ,,bananas ,,and ,,poached ,,eggs ,cook one-fourth cup of rice in one and one-fourth cups of water until the rice is soft and the water absorbed4 ,place in a baking dish and cover one inch deep with sliced bananas4 ,place in the oven and bake for ten minutes4 ,now lay on one poached egg for each service4 ,garnish with a strip of bacon and serve with parsley sauce4 ,,banana ,,pancakes ,place in a mixing bowl ,one cup of crushed bananas1 ,one cup of milk1 ,one and one-half cups of flour1 ,two tablespoons of syrup1 ,two tablespoons of shortening1 ,one egg1 ,two teaspoons of baking powder4 ,beat to mix and then bake in the usual manner on a well-greased smoking hot frying pan4 ,,banana ,,sauce ,one-half cup of crushed banana1 ,one-half cup of sugar1 ,one teaspoon of vanilla1 ,juice of one orange4 ,beat to mix and then serve with the fritters4 ,,fish ,fish are divided into two classes--those having backbones1 which are called vertebrates2 and those which have no backbones1 and are called shellfish4 ,the vertebrates are classified as fresh and salt-water fish1 and they contain both white and dark meat4 ,fish is similar to meat in composition and structure and is classed among the protein or body-building foods2 it may replace meat or its equivalent on the menu4 ,the muscle consists of a bundle of fibers1 bound together by a connective tissue2 it is so tender that it requires much less time to cook than meat4 ,fish1 as a rule1 contains less fat than meat1 and while there is considerable refuse1 it will be found to be about equal to the bone in meat4 ,the methods of cooking fish are3 ,broiling1 boiling1 baking1 deep fat frying and sauting4 ,,to ,,boil ,,fish ,cleanse and prepare the fish4 ,tie in a piece of cheese-cloth and then plunge into a kettle of boiling court bouillon4 ,cook1 allowing twenty minutes to the pound4 ,lift1 drain well and then turn on a hot platter1 laying a napkin under the fish to absorb the moisture4 ,serve with either cream1 ,hollandaise1 egg or tomato sauce and garnish with slices of hard-boiled egg1 beet and carrots cut in dice or capers1 diced beets1 slices of lemon4 ,,baked ,,fish ,cleanse and prepare the fish1 leaving the head and tail on the body1 but remove the eyes and fins4 ,now prepare a filling as follows3 ,one cup of bread crumbs1 ,three tablespoons of shortening1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one small onion grated1 ,one egg4 ,mix and then fill into the fish4 ,fasten the opening with a string or with toothpicks4 ,place in a baking dish and rub with plenty of shortening4 ,dust with flour and place in a hot oven to bake4 ,baste every fifteen minutes with boiling water4 ,allow eighteen minutes to the pound and twenty minutes for the fish to heat thoroughly and start baking4 ,,court ,,bouillon ,place five pints of water in a fish kettle and add ,one small onion1 sliced1 ,one clove1 ,three branches of parsley1 ,one small red pepper1 ,one-half bay leaf1 ,one teaspoon of paprika1 ,one teaspoon of celery salt1 ,two teaspoons of salt1 ,one-half cup of vinegar1 ,one fagot of soup herbs4 ,bring to a boil and cook the fish4 ,strain and set aside to cook fish in again4 ,,fish ,,sauce ,strain the liquid left in the pan after removing the fish and add sufficient boiling water to make one cup4 ,place in a saucepan and add ,two level tablespoons of cornstarch1 dissolved in three level tablespoons of water1 ,one tablespoon of butter1 ,one tablespoon of ,worcestershire sauce1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,juice of one-half lemon4 ,bring to a boil1 cook for five minutes and serve with fish4 ,,to ,,broil ,,fish ,cleanse the fish1 leaving the small fish whole1 split the large fish and then brush with melted shortening and broil1 allowing ten minutes for small fish and ten minutes to the pound for larger ones4 ,large fish will require thirty to forty-five minutes4 ,lift to a hot platter and spread with ,two tablespoons of butter1 ,two tablespoons of parsley1 ,one tablespoon of ,worcestershire sauce1 ,one tablespoon of lemon juice4 ,mix well and then garnish with slices of lemon and parsley4 ,,creole ,,fried ,,fish ,the creole fried fish is a crisp golden brown4 ,it is prepared as follows3 ,clean the fish and then wash and drain and roll it in flour4 ,place in a pan containing hot fat and fry until golden brown4 ,place in the oven1 if the fish is large1 until all is cooked and to finish cooking4 ,,fried ,,fish ,small fish1 like smelts1 brook trout1 perch1 butter fish1 etc41 may be well cleaned1 dried and then dipped in beaten egg and rolled in fine crumbs4 ,large fish should be cut into suitable pieces2 sliced fish may also be prepared in this manner4 ,,sauteing ,fish should be well cleaned and then fried in sufficient fat to prevent sticking4 ,,cocoanut ,,pudding ,place in a mixing bowl ,one cup of bread crumbs1 ,one cup of sifted flour1 ,one-half teaspoon of salt1 ,one tablespoon of baking powder1 ,three-quarters cup of cocoanut1 ,one egg1 ,one cup of milk4 ,beat to thoroughly mix and pour into well-greased custard cups or pudding pan and bake in a moderate oven for thirty-five minutes4 ,serve with lemon sauce4 ,,snow ,,pudding ,place in a saucepan ,one cup of milk1 ,four level tablespoons of cornstarch4 ,stir to dissolve and then bring to a boil and cook slowly for five minutes4 ,now add ,six tablespoons of sugar1 ,stiffly beaten white of one egg1 ,one teaspoon of vanilla4 ,beat thoroughly to blend4 ,pour in four custard cups and set in a cool place to mould4 ,serve with custard sauce4 ,,fruit ,,pudding ,place in a bowl ,one cup of molasses1 ,and add ,one cup of sour milk1 ,one egg1 ,one teaspoon of baking soda1 ,five tablespoons of shortening1 ,one teaspoon of cinnamon1 ,one-half teaspoon of allspice1 ,four tablespoons of cocoa1 ,one and one-half cups of coarse bread crumbs1 ,one and one-half cups of wheat flour1 ,one-half cup of seeded raisins1 ,two teaspoons of baking powder4 ,mix in the order given1 beating hard4 ,pour in well-greased and floured mould4 ,boil and steam for two hours and then serve with vanilla or cream sauce4 ,,rice ,,pudding ,wash one-half cup of rice in plenty of cold water4 ,place in a saucepan and add three cups of boiling water4 ,cook slowly until water is absorbed and then grease a baking dish well4 ,pour rice in a bowl and add ,two cups of milk1 ,one yolk of egg1 ,one-half cup of sugar1 ,one-half teaspoon of nutmeg1 ,one-half teaspoon of salt4 ,mix well and pour in a baking dish and bake in a slow oven for thirty-five minutes4 ,cook and then place the left-over white of egg and one-half glass of jelly in a bowl and beat until it will hold its shape4 ,use as a whip for the pudding4 ,,chocolate ,,rice ,,pudding ,wash one-half cup of rice in plenty of warm water and then place two and one-half cups of boiling water in a saucepan and add the rice4 ,cook until the rice is soft and the water absorbed4 ,now place three ounces of chocolate1 cut into fine pieces1 in one quart of milk4 ,bring to a boil and then add ,three-quarters cup of sugar1 ,one-half teaspoon of cinnamon extract1 ,two teaspoons of vanilla1 ,two tablespoons of butter1 ,the prepared rice4 ,mix well and then pour into a baking dish and bake for forty minutes in a moderate oven4 ,stir frequently4 ,,plum ,,pudding1 ,,romany ,,style ,one cup of cooked oatmeal1 ,one cup of seedless raisins1 ,one cup of dried peaches1 put through food chopper1 ,one cup of peanuts put through food chopper1 ,one-quarter cup of citron put through food chopper1 ,two teaspoons of cinnamon1 ,one teaspoon of allspice1 ,one teaspoon of nutmeg1 ,one cup of syrup1 ,one egg1 ,one glass of jam or apple jelly4 ,mix and then pack into moulds1 one-pound coffee can or tie it in a pudding cloth4 ,boil for two hours4 ,,brown ,,betty ,pare the apples and then slice thin4 ,now grease a pudding mould or a baking dish4 ,place a layer one inch deep of apples1 then layer of bread crumbs4 ,repeat until the dish is full and then sprinkle each layer with brown sugar and cinnamon1 as it is placed4 ,now pour over the dish sufficient thick1 well-sweetened apple sauce to fill the baking dish two-thirds full4 ,bake in a moderate oven for forty minutes4 ,,lemon ,,pudding ,heat three-quarters cup of milk to the scalding point and then add ,one tablespoon of butter1 ,five tablespoons of sugar4 ,pour over one-half cup of fine bread crumbs and then cool1 and add ,yolk of one egg1 ,juice of one-half lemon1 ,grated rind of one-quarter lemon1 ,one-quarter cup of water4 ,mix thoroughly before adding to the scalded bread crumbs4 ,pour into a small baking dish and bake in a moderate oven for twenty minutes4 ,make a fruit whip of ,one-half glass of apple jelly1 ,white of one egg4 ,beat until mixture will hold its shape4 ,pile on pudding and brown in the oven for five minutes4 ,set aside to cool4 ,,crumb ,,cookies ,one cup of molasses1 ,one-half cup of brown sugar1 ,six tablespoons of shortening1 ,two teaspoons of cinnamon1 ,one-half teaspoon of ginger1 ,one-half teaspoon of allspice1 ,one egg1 ,five tablespoons of sour milk4 ,beat to mix and then add ,two and one-half cups of coarse bread crumbs and sufficient flour to make a very stiff mixture4 ,drop by the spoonful on well-greased baking sheet1 three inches apart4 ,bake in a moderate oven for ten minutes4 ,,caramel ,,pudding ,make a caramel of ,one cup of sugar1 ,four tablespoons of water1 ,one tablespoon of butter4 ,pour into a pudding dish and turn until the mixture thoroughly coats the dish4 ,now place in a mixing bowl ,three cups of apple sauce1 ,one cup of brown sugar1 ,two cups of bread crumbs1 ,one-half cup of nutmeg4 ,beat to mix and then pour into a baking dish1 and bake in a slow oven for forty minutes1 then turn out at once on a platter and serve with caramel sauce4 ,,raisin ,,pudding ,soak one-half cup of raisins in boiling water for one hour4 ,drain and then add two ounces of candied citron1 and sufficient stale bread to make one cup of crumbs4 ,put all through the food chopper4 ,place in a bowl and add ,one cup of brown sugar1 ,one cup of flour1 ,one tablespoon of baking powder1 ,juice of one lemon1 ,grated rind of one-half lemon1 ,yolks of two eggs1 ,one cup of milk1 ,three tablespoons of shortening4 ,beat to thoroughly mix and then cut and fold in the stiffly beaten whites of two eggs4 ,pour into well-greased and floured one-quart mould4 ,place the mould deep in a pan containing sufficient boiling water to cover the mold two-thirds of its depth4 ,place in the oven and bake for fifty minutes in a moderate oven4 ,unmould and serve with ,saboyon sauce4 ,,pumpkin ,,pudding ,place in a bowl ,eleven and one-half cups of steamed pumpkin drained dry1 ,one cup of milk1 ,yolk of one egg1 ,one-half cup of sugar1 ,one teaspoon melted butter1 ,one teaspoon of cinnamon1 ,one-half teaspoon of nutmeg1 ,two teaspoons of vanilla4 ,beat thoroughly to mix and then pour into well-greased custard cups4 ,set cups in baking pan and pour in sufficient boiling water to half fill the pan4 ,bake in a moderate oven for forty-five minutes and then serve cold4 ,garnish with fruit whip or jelly4 ,,soup ,soup1 unless it is a thick cream or puree1 contains little food value4 ,rather1 it is stimulating to the stomach and causes a free flow of the digestive juices4 ,thus the food taken in after the soup has stimulated the stomach is quickly absorbed and thus gives the body immediate nourishment without distressing the digestion4 ,the ,french lay great stress upon two essentials in making soup successfully4 ,first1 it must not go below the boiling point1 just a gentle bubbling1 and1 second1 after once started1 no water should be added4 ,in making soup always use cold water to start with4 ,do not use salt or any seasoning1 and heat slowly1 keeping the pot closely covered4 ,protein1 which is the chief constituent of meat1 is drawn into the liquid1 making it very nutritious4 ,rapid boiling destroys the fine aroma and volatile oils1 which escape in the steam4 ,soups are divided into three classes3 ,first1 stock2 second1 cream2 third1 fruit soups4 ,soups made from meat and bone are called stock2 those without stock are called cream1 such as cream vegetable1 clam and oyster soups1 and1 lastly1 those made from meat and bones1 cooked by long and slow boiling1 which dissolves the soluble elements of the meat and bones into the water and makes a very rich soup4 ,,the ,,stock ,,pot ,this should be a deep pot or kettle with a tight-fitting lid4 ,this is important1 so that none of the steam may be lost by evaporation4 ,the steam contains the aroma or fine volatile oil and essentials which pass into the air4 ,in a fairly large family little meat need be purchased for the stock pot if the housewife insists that all portions of bone and trimming be sent with the purchased meat4 ,the ,french women look with horror on the ,american women leaving all the scrap and trimming to the butcher4 ,,to ,,make ,,the ,,stock ,a soup bone from the shin1 beef1 which is full of nutriment1 will have nearly one-half pound of meat on it4 ,take one pound of the scrag end of the neck of veal and four quarts of water4 ,wash the bones and add the cold water and bring slowly to a boil4 ,skim and then cover closely and cook for four hours4 ,by this time the meat will have fallen from the bones4 ,strain and set aside to cool4 ,let stand overnight4 ,this is best4 ,then remove all fat from the top4 ,this stock is the basis of all soups1 sauces and gravies4 ,it is rich in mineral matter and gelatine4 ,the meat can be taken from the bones and run through the food chopper and used for meat loaf1 croquettes and meat biscuits or sausage1 and it will make mighty tasty hash when combined with potatoes and onions for breakfast4 ,you now have a delicious and nutritious broth1 without seasoning of any kind1 which will keep in cold weather four or five days4 ,in warm weather it must be returned every second day to the pot1 brought to a boil and skimmed and then left to cool and finally put in the ice box4 ,small portions of meat1 ham1 any trimming and bones that have accumulated may be added4 ,chicken feet1 scalded in boiling water to loosen the outer skin1 which must be peeled off1 together with the giblets of fowl1 may be added to the stock pot4 ,seasoning and the addition of vegetables cause it to sour4 ,many varieties of soup are possible with the use of this stock4 ,,oyster ,,gumbo ,mince two medium-sized onions very fine and then place in a saucepan and add ,one pint of hot water1 ,one pint of oyster liquid1 ,one pint of milk4 ,bring to a boil and cook for five minutes4 ,now add ,one-half cup of flour dissolved in ,one-half cup of milk4 ,stir well until it reaches the boiling point1 and then add ,twenty-five oysters1 ,one tablespoon of file 7gumbo powder71 ,one ounce of butter4 ,cook for five minutes and then pour the gumbo into a tureen and add three tablespoons of finely chopped parsley4 ,file1 or gumbo powder1 is made by the ,choxtaw ,indians from young sassafras leaves4 ,the ,indians gather the leaves1 spread them upon the bark to dry and then grind them into a fine powder1 put it through a fine sieve and then pack it into pouches or jars4 ,it is sold in the ,french markets in ,new ,orleans and in all high-class importing groceries4 ,the ,indians use the sassafras both medicinally and in cookery1 and the ,creoles quickly discovered this and appreciated it when making their famous gumbo or file4 ,,vegetable ,,soup ,one pint of stock1 one cup of tomato pulp1 made by scalding the peeling of tomatoes1 or the canned tomatoes1 may be used1 and ,one-half cup of diced potatoes1 ,one-half cup of mixed vegetables2 cabbage1 turnips and peas1 may be added ,one-half carrot cut in dice1 ,one tablespoon of parsley1 ,two tablespoons of flour1 ,salt and pepper to taste1 ,portion of bunch of potherbs4 ,take a bunch of potherbs1 divide into small bunches and tie each with a string and then use one of these in the vegetable soup4 ,put the remainder of the herbs in a fruit jar until needed again4 ,put the herbs in the stock1 add the tomatoes and let simmer4 ,cook the vegetables in one pint of water until tender and then add water and all to the stock and add the seasoning and flour1 mixed with a little cold water1 and cook for five minutes4 ,,to ,,make ,,noodles ,one egg1 ,one tablespoon of water1 ,one-half teaspoon of salt4 ,beat together until well mixed and then add sufficient flour to make a stiff dough4 ,knead until elastic--about two minutes--and then roll out on a pastry board until as thin as paper1 dusting the board lightly with flour to prevent sticking4 ,permit it to stand for fifteen minutes to dry and then cut into strings1 thick and thin4 ,do this by rolling up loosely1 like a jelly roll1 and then cut4 ,lay on a dish to dry4 ,when thoroughly dry they may be kept in a fruit jar4 ,part of the paste may be stamped with small vegetable cutters and cooked in the soup same as the noodles4 ,vegetables cut in fancy shapes1 macaroni cut in small rings1 hard-boiled eggs in slices1 cheese balls1 slices of lemon1 also rice and barley1 may be added to the soup4 ,to make brown coloring3 ,one-half cup of sugar cooked ten minutes in an iron pan until burned black2 then add one-half cupful of water4 ,let come to a boil and then strain and bottle for use4 ,the principal points to keep in mind when making soup are3 ,first1 draw out all of the juice and soluble flavors into the water4 ,second1 retain that which we have drawn out by using a pot with a tight-fitting lid4 ,third1 use cold water with which to extract meat juices and flavors4 ,fourth1 long1 slow cooking4 ,fifth1 flavoring and vegetables added after making stock prevent its souring quickly4 ,sixth1 do not use stock pot for other than it is intended4 ,care and accurate judgment and measuring will give successful results4 ,if most of the work is done in the morning while attending to the kitchen duties1 the stock-making will take little of your time4 ,delicious gravies may be made by using stock instead of water4 ,,clear ,,soup ,use two tablespoons of fat and fry one onion until brown4 ,add two tablespoons of flour and brown well and then pour in one pint of stock and cook for five minutes1 and then add seasoning1 salt and pepper to taste4 ,strain into a soup tureen and sprinkle with one tablespoon of finely chopped parsley4 ,serve with bread cut in finger lengths and toasted4 ,,celery ,,puree ,use one pint of diced celery and cook in one cup of cold water until tender and then put through a sieve and add one cup of stock1 ,one cup of milk1 ,two tablespoons of flour mixed with a little milk1 ,seasoning1 ,salt and pepper1 ,one tablespoon of chopped parsley and serve4 ,to the clear soup may be added macaroni1 noodles or any vegetables4 ,this is a good way to use left-over portions of vegetables that are too small to serve alone4 ,,fish ,,soup ,use six slices of cod1 hake or flounder4 ,mince four onions very fine and then place the onions in a saucepan with ,three tablespoons of cooking oil4 ,cook until tender1 but not brown2 then add ,one cup of tomatoes rubbed through a fine sieve1 ,one bunch of potherbs1 ,three pints of water4 ,bring to a boil and cook slowly for twenty minutes and then add the fish4 ,cook gently for thirty minutes and then add ,six tablespoons of flour dissolved in ,one-half cup of water1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,juice of one lemon1 ,grated rind of one-quarter lemon4 ,bring to a boil and cook for five minutes4 ,now lift the fish on slices of nicely toasted bread and strain over this the soup4 ,garnish with finely chopped parsley and one tablespoon of grated cheese4 ,,fish ,,soups ,the bouillabaisse of ,france and ,new ,orleans is most delectable and may well be served upon our tables frequently4 ,the ,french and our ,southern cooking1 especially the creoles1 excel in the preparation of delicious cream soups and purees4 ,they are made entirely from vegetables4 ,these good folk have preserved an old-world custom2 namely1 the daily plate of soup4 ,the creoles have introduced a new variety of their own called gumbo4 ,vegetables and milk are the basis for these soups4 ,the vegetables are cooked in water and then rubbed through a sieve4 ,equal parts of milk are added and then thickened slightly and seasoned4 ,when it is desired to give additional food value1 eggs may be added4 ,,oyster ,,broth ,drain twenty-four oysters1 saving the liquid4 ,wash and carefully look over the oysters to free from bits of shell4 ,chop fine and place in saucepan and measure the oyster liquid1 adding sufficient water to make two cups4 ,simmer slowly for fifteen minutes4 ,let boil up once4 ,strain1 season to taste with salt1 pepper and then the broth is ready to serve4 ,equally good hot or cold4 ,,puree ,,of ,,oyster ,prepare two cups of thin cream sauce and add ,twenty-five oysters1 chopped fine1 ,one and one-half cups of oyster liquid1 ,one tablespoon of grated onion4 ,simmer slowly for twenty minutes and then bring to a scalding point4 ,strain1 season to taste with salt and pepper1 adding two tablespoons of finely minced parsley4 ,clams may be used to replace the oysters4 ,,to ,,prepare ,a ,,stew ,wash and look over the twenty-five stewing oysters carefully to free them from bits of shell4 ,place in small stewing pan and heat until the edges begin to curl4 ,then add ,three cups of scalding milk1 ,two tablespoons of butter1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,let the mixture come to the scalding point and then remove at once and serve4 ,clams may be used to replace the oysters4 ,,fish ,,soup ,one red beet1 ,three medium-sized onions1 ,one carrot1 ,three leeks1 ,six branches of parsley1 ,one and one-half cups of finely chopped cabbage4 ,chop fine and then place in a saucepan and add two cups of cold water4 ,cook gently until the vegetables are very soft and then add ,three cups of fish stock4 ,stock made by cooking the head1 fins and bones of one and one-half pounds of fish4 ,season with ,two teaspoons of salt1 ,one teaspoon of paprika1 ,juice of one-half lemon1 ,two tablespoons of butter4 ,simmer slowly for fifteen minutes and then place the prepared fish in a tureen and pour over the broth4 ,sprinkle with paprika and finely chopped parsley and then serve at once4 ,,deviled ,,crabs ,make a cream sauce by placing in a saucepan ,one cup of milk1 ,five level tablespoons of flour4 ,stir with a wire spoon or fork until the flour is dissolved in the milk and then bring to a boil4 ,stir constantly and cook for five minutes after it reaches the boiling point4 ,then add ,one cup of crab meat1 ,one tablespoon of grated onion1 ,one tablespoon of finely minced parsley1 ,one tablespoon of ,worcestershire sauce1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard4 ,mix thoroughly and then fill into the crab shells1 filling the shell slightly above the level4 ,dust lightly with flour and then brush with beaten egg and cover with fine bread crumbs4 ,fry until golden brown in hot fat4 ,the crabs may be prepared earlier in the day and then reheated for serving4 ,,celery ,,soup ,wash and thoroughly cleanse the celery and then chop fine4 ,place one pint of finely chopped celery in a saucepan and add three cups of cold water4 ,bring to a boil and cook until the celery is very soft4 ,rub through a fine sieve and then measure1 and add ,one cup of milk1 ,two tablespoons of flour4 to every cup of the celery puree4 ,dissolve the flour in cold milk and then add the celery puree4 ,bring to a boil and cook for ten minutes4 ,season1 adding one teaspoon of butter for flavoring4 ,a faggot of soup herbs may be added to the celery if desired4 ,,cream ,,soups ,cream soups are a combination of vegetables1 puree and milk4 ,almost all of the green vegetables will make delicious soups4 ,clean the vegetables well and then cut into small pieces4 ,place in a saucepan and cover with cold water and bring to a boil4 ,cook slowly until tender and then mash well2 then rub through a fine sieve4 ,use this vegetable stock with equal parts of milk to make the soup4 ,carrots1 peas1 tomatoes1 turnips1 corn1 beans1 celery1 lettuce1 potatoes1 beets1 cucumbers1 asparagus1 all these afford a splendid variety4 ,allow one level tablespoon of flour for thickening and dissolve the flour in cold water before adding4 ,bring quickly to a boil and then season4 ,add two tablespoons of butter for flavoring and then serve4 ,french1 ,swiss and ,italians serve grated cheese and paprika with all cream soups4 ,,cream ,,of ,,onion ,place two cups of thinly sliced onions in a saucepan and add one cup of cold water4 ,cook until soft and then rub through a fine sieve4 ,measure and return to the saucepan1 and add one cup of milk for every cup of onion puree and two level tablespoons of flour to every cup of milk4 ,stir to dissolve the flour1 then bring to a boil and cook slowly for five minutes4 ,season1 using salt and white pepper4 ,serve1 then add one tablespoon of butter to every quart of cream soup4 ,croutons or toasted strips of bread make a delicious accompaniment to cream soups4 ,how to prepare croutons3 ,cut slices of bread into one-inch blocks and place in a baking sheet and bake until golden brown4 ,place in a tin box or jar and seal4 ,when ready to use just reheat to crisp and then serve4 ,stale bread may be used for this purpose4 ,,cream ,,of ,,tomato ,place two cups of stewed tomatoes in a saucepan and add ,one onion1 chopped fine1 ,one faggot of soup herbs1 ,pinch of cloves4 ,cook gently for ten minutes and then run through a fine sieve4 ,now place in a saucepan ,two cups of milk1 ,five tablespoons of cornstarch4 ,stir until dissolved and then bring to a boil and cook for five minutes4 ,add to prepared tomato1 beating well to thoroughly mix4 ,now add ,one teaspoon of salt1 ,one-half teaspoon of pepper1 ,one tablespoon of butter4 ,the making of the cream sauce and then adding the prepared tomato prevents curdling4 ,,tomato ,,puree ,one pint of stewed tomatoes1 ,two onions chopped fine1 ,one carrot cut in dice1 ,one faggot of soup herbs1 ,one pint of water4 ,cook slowly until the vegetables are soft1 rub through a sieve and then dissolve ,four tablespoons of cornstarch in ,five tablespoons of cold water4 ,add to the tomato sauce mixture with ,two tablespoons of butter1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper4 ,cook slowly for ten minutes4 ,,vegetable ,,puree ,pare and cut in dice ,six medium-sized turnips1 ,four medium-sized carrots1 ,six medium-sized onions4 ,chop fine ,one small head of cabbage1 ,four branches of celery1 ,one bunch of potherbs1 ,one teaspoon of thyme4 ,place in a saucepan and add seven pints of cold water4 ,bring to a boil and cook slowly for two hours4 ,mash through a fine sieve and then return to the kettle and add ,one-half cup of flour dissolved in ,one cup of milk1 ,one and one-half tablespoons of salt1 ,one teaspoon of pepper1 ,two well-beaten eggs1 ,butter1 size of large walnut or one ounce4 ,stir to thoroughly blend and then add one-quarter cup of finely chopped parsley4 ,serve with toast4 ,,cabbage ,,soup ,two quarts of water1 ,three onions1 chopped fine1 ,one faggot of soup herbs1 ,two slices of salt pork1 cut into dice1 ,one and one-quarter pounds of soup meat1 with bone in it1 ,two and one-half cups of finely shredded cabbage4 ,place in a saucepan and cook slowly for one and three-quarter hours4 ,now add two tablespoons of flour1 dissolved in one-quarter cup of water1 and season with ,one tablespoon of salt1 ,one teaspoon of pepper1 ,one-half teaspoon of thyme4 ,,cream ,,of ,,cucumber ,pare and grate one large cucumber1 and then place in a saucepan and add ,one cup of cold water1 ,one tablespoon of grated onion4 ,bring to a boil and cook slowly for ten minutes4 ,rub through a fine sieve and add ,four cups of milk1 ,six tablespoons of flour4 ,stir to dissolve the flour1 and then bring to a boil and cook slowly for five minutes4 ,now add ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,one quarter green pepper1 chopped fine1 ,one tablespoon of butter1 ,beat hard to mix4 ,,cream ,,of ,,corn1 ,,supreme ,use a corn scraper and then score and scrape the pulp from four large ears of corn1 and rub through a sieve into a saucepan4 ,now add ,four cups of milk1 ,six tablespoons of flour1 ,one tablespoon of grated onion4 ,stir to dissolve and then bring to a boil and cook slowly for five minutes4 ,season to taste and add ,one tablespoon of butter1 ,one tablespoon of finely minced parsley4 ,,baked ,,prunes ,wash and soak the prunes and then place in a casserole dish and add one-half pound of fruit1 ,paring of lemon rind1 ,juice of one-half lemon1 ,four tablespoons of brown sugar and just barely enough of water to cover4 ,bake for thirty minutes4 ,,fruits ,,baked ,,pears ,select pears of uniform size and then pare and cut in half4 ,place in a baking dish and add ,one-half cup of syrup1 ,one-half cup of water1 ,one-quarter teaspoon of nutmeg4 ,bake until pears are tender4 ,baste frequently with the syrup4 ,,pear ,,tarts ,line pie tins or tart pans with plain pastry4 ,fill with stewed pears and then dust with cinnamon and bake in a slow oven4 ,top with fruit whip4 ,,pear ,,bread ,,pudding ,place a layer of broken stale bread in the bottom of a well-greased pudding pan and then a layer of thinly-sliced pears4 ,season each layer of bread and pears slightly with nutmeg and cinnamon4 ,when the dish is full pour over ,one cup of syrup1 ,one-half cup of brown sugar1 ,one cup of water4 ,stir until sugar is dissolved and then bake in a slow oven for one hour4 ,serve with custard sauce4 ,,pear ,,sauce ,pare and then cover with just enough water to cook4 ,cook until tender and then mash and put through a fine sieve or colander4 ,sweeten to taste1 adding ,juice of one lemon4 ,one tablespoon of either cinnamon or nutmeg to each quart of the pear sauce4 ,this may be used and served with roast duck1 chicken1 or as a side dish1 and in pear shortcake and as a spread for bread and hot cakes4 ,,baked ,,pears ,,and ,,cranberries ,pare eight pears and then cut in half1 removing stems and seeds4 ,place in a baking dish with the cut side up4 ,sort over and wash one cup of cranberries and then add the berries to the pears and ,one-half cup of raisins1 ,one cup of syrup1 ,one-half cup of brown sugar1 ,one cup of water1 ,one-quarter teaspoon of nutmeg4 ,bake in a slow oven until the pears are soft4 ,,note4--,this dish may be cooked upon the top of the stove in a saucepan4 ,,dried ,,fruit ,oranges and grapefruit are high-priced and the dried fruits may be substituted to advantage4 ,if these fruits are nicely prepared1 the family will hardly be able to distinguish between them and the fresh fruit4 ,frequently the dried fruits are so prepared that they are anything but inviting4 ,much will depend upon the selection of these fruits4 ,purchase only the best grade4 ,this fruit should be bright and waxy and not too dry4 ,soak for fifteen minutes in warm water2 this loosens the dirt before washing4 ,now wash in plenty of water4 ,cover with water and allow to stand until the fruit has plumped out2 each piece of fruit will only absorb just the amount of moisture as it originally contained4 ,this will require from six to twelve hours1 depending entirely upon the dryness of the fruit4 ,be sure that the water covers the fruit at least one inch4 ,now1 when the fruit is ready1 add sugar to sweeten and place in the stove to cook4 ,the slower this fruit is cooked the better4 ,remember that hard1 rapid cooking not only spoils dried fruits1 but fresh fruit as well4 ,when cooked tender1 drain the liquid from the fruit and measure4 ,allow one-half cup of sugar to every three cups of juice4 ,place this juice and the sugar in a separate saucepan and boil until thick2 then pour over the fruit4 ,dried fruits prepared this way will be found to be delicious4 ,apricots will require very little cooking1 so drain them free from the liquid in which they are soaked and add the sugar4 ,boil the syrup until thick and then pour over the apricots and cook gently for ten minutes4 ,remove the skins from peaches1 after soaking them1 and before cooking add a little piece of thin orange peel for flavor4 ,to prepare dried pears soak them for twelve hours and then place in a casserole dish and add to one-half pound of fruit ,one cup of brown sugar4 ,juice of one lemon1 ,one cup of raisins4 ,cover the casserole dish and bake slowly4 ,,stewed ,,pears ,three-quarters cup of syrup1 ,one-half cup of water1 ,six cloves1 ,piece of cinnamon and piece of lemon peel1 ,peel and then cook slowly until tender1 chill and serve4 ,,chicken ,,and ,,green ,,pepper ,,sandwiches ,remove the seeds from two green peppers and add one small onion and chop very fine4 ,mince one cup of chicken meat fine and add to the green peppers and onions and then season with ,one teaspoon of salt1 ,one-quarter teaspoon of mustard1 ,one-half teaspoon of paprika1 ,two tablespoons of melted butter4 ,mix well and then spread between thin slices of buttered bread4 ,,broiled ,,chicken1 ,,virginia ,,style ,select a plump broiler1 weighing from one and a half to two pounds4 ,singe and then split with a sharp knife down the back4 ,draw4 ,remove the head and feet and then wash and parboil for eight minutes4 ,now flatten well with a rolling pin4 ,rub with shortening and broil for ten minutes4 ,garnish with bacon4 ,bacon or ham fat will give the bird a delicious flavor4 ,,chicken ,a ,,la ,,king ,cut the breast of cooked chicken into one-inch pieces and then place one and a half cups of thick sauce in a saucepan and add one cup of mushrooms that have been peeled and cut in pieces and then parboiled for six minutes in boiling water1 and also ,one green pepper1 diced fine and parboiled1 ,add ,yolks of two eggs1 ,juice of one-half lemon1 ,one-quarter teaspoon of mustard1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 in the cream sauce4 ,also add the prepared chicken1 the mushrooms and then green pepper4 ,heat until the boiling point is reached and then simmer slowly for ten minutes and serve on toast4 ,,breast ,,of ,,guinea ,,hen1 ,,terrapin ,,style ,cut the breasts of two cooked guinea hens into one-inch blocks and place in a chafing dish and add ,three cups of thick cream sauce1 ,one well-beaten egg1 ,one-half teaspoon of mustard1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one large onion chopped very fine1 ,three tablespoons of finely chopped parsley1 ,juice of one large lemon1 ,grated rind of one-half lemon4 ,stir to mix thoroughly and add the prepared breasts of the guinea hens and heat slowly until very hot4 ,serve on toasted waffles4 ,,guinea ,,hen--,,pot ,,pie ,draw and singe the pair of guinea hens1 removing the wings1 thighs and legs and leaving the breast whole4 ,break the back of the carcass and then place in a deep saucepan and add seven cups of boiling water and steam slowly until tender4 ,add ,a piece of carrot1 ,one small onion1 ,one branch of celery for flavoring and then lift and set the thighs and breast aside for future use4 ,pick the meat from the back of the carcass and add to two and one-half cups of the stock4 ,season and thicken slightly4 ,now place the legs and wings in a casserole dish and add ,one cup of peas1 ,the prepared gravy1 ,four boiled onions4 ,cover with a crust of plain pastry and bake in a moderate oven for thirty minutes4 ,,fricassee ,,chicken ,draw and singe and cut the chicken4 ,wash and place in a deep saucepan and cover with boiling water4 ,bring to a boil and add ,one onion1 ,one small carrot1 ,two branches of celery4 ,cook slowly until tender and then thicken the gravy4 ,dumplings may be added if desired4 ,,roast ,,chicken1 ,,split ,,style ,prepare the chicken as for roasting4 ,do not fill4 ,rub well with shortening and then pat in plenty of flour4 ,place in a roasting pan and roast until tender2 baste frequently with hot water4 ,,roast ,,duck ,singe and draw the duck and then remove the neck and add to the giblets and cook until tender4 ,wash and then drain the duck4 ,now prepare a filling by soaking sufficient stale bread in cold water4 ,when pressed dry it will measure two and one-half cups4 ,rub through a sieve4 ,now place five tablespoons of shortening in a saucepan and add ,one cup of chopped onion1 ,one green pepper1 chopped fine1 ,the prepared bread1 ,three tablespoons of finely chopped parsley1 ,one level teaspoon of thyme4 ,cook slowly1 turning frequently until the onions are tender1 adding more shortening if necessary to prevent the mixture from sticking to the pan4 ,then season with salt and pepper4 ,cook and then fill into the duck4 ,dust with flour and then roast in a moderate oven1 allowing thirty minutes for the duck to start cooking and twenty minutes to the pound4 ,,macaroni ,macaroni is to the ,italian cook the starchy content of the meal2 just as the ,irish and sweet potato are our common starchy foods4 ,the thrifty ,italian and ,french housewifes have found that by addition of meat1 cheese and eggs for flavoring1 they can serve their families substantial and attractive foods at a minimum cost4 ,the average ,american consumer of pastes and macaroni has no idea of the number of styles or forms--of which there are over a hundred--into which this wheat product is made4 ,they range from the lasagnes1 which are the short1 flat pieces one and two inches wide1 cut and frequently moulded by hand1 to the fideline1 which are the long1 thin threads1 the finest of which are many times smaller than vermicelli4 ,between these two extremes there is a great variety1 which includes the alphabet and many fancy designs4 ,,macaroni ,,milieuse ,wipe with damp cloth and cut in one-inch blocks one pound of shin beef4 ,roll in flour and brown quickly in hot fat4 ,place in a deep saucepan and add ,three pints of cold water1 ,two onions cut fine1 ,one medium-sized carrot cut in dice4 ,bring to a boil and cook gently until the meat is tender4 ,now add ,one-half cup of tomato aux fines herbes1 ,two teaspoons of salt1 ,one and one-half teaspoons of paprika1 ,six ounces of prepared macaroni4 ,bring this mixture to a boil and then cook until the macaroni is well heated4 ,pour on a large platter and garnish with finely chopped parsley4 ,,to ,,prepare ,,macaroni ,the macaroni may be broken into pieces one and one-half inches long1 or it may be cooked whole4 ,in all recipes the macaroni must first be prepared as follows3 ,grease the bottom of a deep saucepan and then add two quarts of boiling water4 ,let boil for two minutes and then add the macaroni4 ,stir for a few minutes and then cook for fifteen minutes4 ,turn into a colander and drain4 ,then blanch under the running cold water for three minutes4 ,let drain4 ,it is now ready to use in any number of ways4 ,greasing the saucepan prevents the macaroni from sticking to the bottom1 while it is cooking4 ,the ,italian prepares a seasoning as follows3 ,wash two leeks1 ,six branches of parsley1 ,two green or red peppers1 ,four branches of celery4 ,pare ,six onions1 ,tiny bit of garlic4 ,place in a chopping bowl and chop very fine4 ,now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables4 ,cook slowly until soft and then add one small can of tomato paste4 ,blend well and then pour in a bowl or jar and set in a cool place4 ,this mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter4 ,this mixture is called tomato aux fine herbes4 ,small portions of meat that would be insufficient to serve alone can be utilized in making these dishes4 ,when making gravy1 prepare enough so that a cup or more may be set aside to use in the macaroni dishes4 ,bones1 gristle and meat joints left on the serving platter may all be made into stock1 from which the various gravies can be made4 ,the ,italian cook uses a small piece of meat for flavoring1 usually chopping it in small pieces4 ,,macaroni ,,custard ,place in a saucepan ,two cups of milk1 ,one and one-half cups of water1 ,six level tablespoons of cornstarch4 ,dissolve the starch in the water and add the milk4 ,bring to a boil and cook for five minutes4 ,remove from the fire and add ,yolks of two eggs1 ,one cup of sugar1 ,one and one-half teaspoons of vanilla4 ,beat to mix and then pour over six ounces of macaroni prepared as given in the method for preparation4 ,add one-half cup of raisins and then bake in a moderate oven for twenty-five minutes4 ,place the whites of two eggs in a bowl and add one glass of jelly4 ,beat until the mixture holds its shape2 then pile on top of pudding4 ,,macaroni ,,au ,,gratin ,cook one-half pound of macaroni as given in the method of preparing4 ,place in a baking dish and then make three cups of cream sauce1 using ,one and one-half cups of milk1 ,one and one-half cups of clear stock1 ,one-half cup of flour4 ,blend well and then pour over the macaroni4 ,sprinkle the top with fine bread crumbs and grated cheese and bake in a moderate oven for twenty-five minutes4 ,,potatoes ,this nutritious tuber is said to have saved the ,irish people from famine1 and it is fitting that this variety of potato should bear that name4 ,the potato was unknown to ,europe before the venturesome expedition of the fifteenth century to the ,americas1 where it was found to be used freely by the natives of both continents4 ,frequently it has been said that the potato competes with bread as the staff of life1 because its use is almost universal4 ,there are more than thirty-five varieties of potato and although it is affected by soil and climate1 the sandy soil necessary for its successful growth is found in almost every country4 ,the housewife should understand its food value4 ,the average analysis of the white potato is as follows3 ,sixty-two per cent4 water1 #b per cent4 protein1 #a per cent4 fat1 #d per cent4 carbohydrates 7starch and sugar71 #bj per cent4 waste and #a per cent4 mineral ash4 ,the proportion of water found in the potato depends largely upon the soil in which it is grown4 ,the small protein content is offset by its large carbohydrates 7starch and sugar7 content4 ,,potato ,,cakes ,cook three large potatoes and then peel and mash fine4 ,measure and place two cups of mashed potatoes in a mixing bowl and add ,two cups of flour1 ,one teaspoon of salt1 ,four teaspoons of baking powder1 ,one egg1 ,four tablespoons of milk4 ,mix to a smooth dough and then roll out one-half inch thick and cut and brush the tops with milk4 ,bake in a hot oven for eighteen minutes4 ,,potato ,,dishes ,one of the best forms of serving this tuber is to roast the potato in the ashes4 ,few will realize how delicious it can be4 ,wrap the potato in wax paper and then cover with coals and roast about one hour4 ,next to this method comes the baked potato4 ,wash and dry medium-sized potatoes and then rub well with shortening and place in the oven and bake for thirty-five minutes for small potatoes and fifty minutes to one hour for large ones4 ,greasing the potato well before baking prevents a hard crust from forming and permits the entire contents of the mealy sack to be eaten4 ,boiling potatoes in their jackets causes the potato to lose about #b per cent4 of its nutritive value1 while peeling before cooking causes a loss of #ad per cent4 ,if necessary to peel1 use a sharp knife and removed the very thinnest portion of the skin2 scraping new potatoes is better than peeling them4 ,o',,brien ,,potatoes ,pare and then cut in thin slices five potatoes that have been boiled in their jackets4 ,mince sufficient onions1 fine1 to measure three-quarters of a cup4 ,chop fine two green peppers4 ,parboil onions and peppers until tender and then drain well4 ,now heat three tablespoons of shortening in a frying pan until very hot and then add the potatoes and let brown4 ,fold over and brown again4 ,keep turning over until the potatoes are well browned and then add the prepared onions and peppers4 ,cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley4 ,,boiled ,,potatoes ,to cook potatoes1 either in jackets or pared3 ,cover with boiling water1 cook until tender4 ,season2 now cover closely with clean cloth to absorb moisture and the potato will be mealy4 ,,grilled ,,potatoes ,wash and pare large old potatoes and then cut into thin slices1 cutting the full width of the potato4 ,this means that you are to cut a thin slice of raw potato that will cover your hand4 ,place on a shallow baking dish and brush with shortening4 ,place in the broiler and broil until nicely browned1 then place in the oven for five minutes4 ,,mountain ,,buttermilk ,,rye ,,muffins ,place in a mixing bowl ,one and one-half cups of buttermilk1 ,one teaspoon of baking soda1 ,four tablespoons of shortening1 ,six tablespoons of syrup1 ,one egg4 ,beat to mix and then add ,two and one-half cups of rye flour1 ,one teaspoon of baking powder4 ,beat to thoroughly mix and then pour into well-greased and floured muffin pans1 and bake for thirty minutes in a moderate oven4 ,when cold the muffins that are left over may be split and toasted and then spread with mountain sweet-spiced jam4 ,,if ,,necessary ,,to ,,keep ,,meat ,,three ,,or ,,four ,,days ,much sickness that is described as ptomaine poisoning is usually caused by carelessness4 ,if for any reason meat must be kept several days after it is purchased1 it may be cared for in the following manner3 ,place ,three-quarters cup of salt in a saucepan ,and add ,three and one-half cups of water1 ,one bay leaf1 ,one-half teaspoon of saltpeter4 ,bring to a boil and cool4 ,place the meat in a china bowl or a wooden bucket and pour the brine over it4 ,now place a plate on top of the meat and weigh down with an old flatiron and heavy stone4 ,turn the meat every other day4 ,this meat will keep for one week4 ,this method is suitable for mutton1 beef or pork4 ,for lamb or chicken place in a saucepan and add ,one-half carrot1 ,one onion1 ,sufficient boiling water to partially cover same4 ,cook1 keeping pan closely covered1 for ten minutes to the pound4 ,cool before placing in the ice box4 ,if it is necessary to keep the meat only until the next day1 mince fine two onions and add ,four tablespoons of salt1 ,one tablespoon of pepper4 ,mix thoroughly and then rub the meat thoroughly with this mixture4 ,meat may be kept in the ordinary ice box that holds seventy-five pounds of ice for two days in the hottest weather in the following manner3 ,wipe the meat with a dry cloth and cover with a wax or parchment paper1 and then hang from a hook in the lower part of the refrigerator1 directly under the ice chamber if possible4 ,the hooks are shaped like the letter ,s1 sharply pointed at both ends and they may be purchased or made by any hardware dealer4 ,meat allowed to lie on a platter soon loses its nutritious qualities with the escaping of the juices4 ,,fillet ,,of ,,beef ,have the butcher trim the fillet into shape and then lard it with salt pork4 ,dust lightly with flour and then place on a rack in the roasting pan and place in a hot oven1 basting every ten minutes4 ,cook1 allowing the meat one-half hour to become thoroughly heated and to start cooking2 then allow twelve minutes for every pound4 ,this cut is the choicest of the entire cattle and is without a single ounce of waste4 ,it is delicious either hot or cold4 ,,welsh ,,cheese ,,pudding ,five ounces of grated cheese1 ,one cup of bread crumbs1 ,one cup of flour1 ,one and one-half teaspoons of salt1 ,one teaspoon of white pepper1 ,one teaspoon of paprika1 ,one tablespoon of ,worcestershire sauce1 ,one tablespoon of baking powder1 ,four tablespoons of grated onions1 ,one egg1 ,one cup of milk4 ,beat to thoroughly mix and then pour in moulds or prepared pudding cloth and boil for one and three-quarters hours4 ,serve either hot or cold4 ,to serve hot1 use the following sauce3 ,place in a saucepan ,one cup of milk1 ,two tablespoons of cornstarch4 ,dissolve the starch in the milk and bring to a boil4 ,cook for five minutes and then add ,one well-beaten egg1 ,one teaspoon of salt1 ,two teaspoons of paprika1 ,juice of one-half lemon4 ,beat hard to mix and then serve4 ,this dish will replace meat and be sufficient for a family of four or five4 ,,meal ,,pudding ,place one quart of milk in a saucepan and bring to a boil2 then add three-quarters cup of fine cornmeal4 ,stir until thick1 and cook slowly for ten minutes and then add ,one cup of sweet spiced jam1 ,one cup of syrup1 ,one-half cup of sugar1 ,one-half teaspoon of nutmeg4 ,beat to mix and then pour into a baking pan and bake slowly for three-quarters of an hour4 ,cool and then serve with plain cream4 ,,how ,,to ,,cook ,,corn ,,beef ,wash the beef in cold water and then place in a saucepan and cover with cold water4 ,bring to a boil and turn into a colander1 and let cold water run on the meat4 ,place a saucepan on the stove and fill with boiling water1 and add ,one carrot1 cut in dice1 ,two onions1 with one clove stuck in each onion1 ,one bay leaf and1 ,the meat4 ,bring to a boil and cook slowly1 allowing the meat to cook thirty minutes to start and then twenty minutes to the pound1 gross weight4 ,then remove the saucepan from the fire when the meat is cooked and allow the meat to cool in the liquid1 with the lid removed4 ,when cool1 remove and place at once in the ice box4 ,serve cold4 ,mutton may be corned like beef4 ,the shoulder makes a delicious economical cut4 ,have the butcher bone the meat1 but do not roll4 ,put in a pickle for six days4 ,remove and wash and then tie securely1 and cook in the same manner as for corned beef4 ,,old ,,philadelphia ,,stewed ,,kidney ,wash and dry the kidney and cut into inch pieces2 put on to boil in a pot of cold water2 as soon as boiling point is reached1 remove from the fire1 turn in colander and drain1 rinse in cold water and dry4 ,dust lightly with flour2 put three tablespoons of shortening in a pot2 when hot toss in the kidney1 browning carefully2 then add two cups of water1 which must be boiling1 and cook until the kidney is tender4 ,then season with salt and pepper1 five tablespoons of catsup1 three tablespoons of vinegar2 add one tablespoon each of grated onion and fine chopped parsley4 ,serve on toast for breakfast4 ,,meat ,,puddings ,put sufficient cold meat through the chopper to measure three-quarters of a cup4 ,place in a mixing bowl and add ,one cup of cold boiled rice1 ,one small onion1 grated1 ,one green pepper1 chopped fine1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,two teaspoons of garlic vinegar1 ,one-half teaspoon of thyme1 ,one egg1 ,five tablespoons of cold stock1 water or gravy4 ,mix thoroughly and then grease and flour the custard cups and fill a little better than just one-half full4 ,spread the top smoothly and place in a pan containing water1 and then bake for forty minutes in a moderate oven4 ,unmould and cover with either cream or brown sauce4 ,,corn ,,pudding ,place in a mixing bowl ,one can of crushed corn1 ,one cup of prepared bread1 ,two eggs1 ,one-half cup of milk1 ,one onion1 grated1 ,four tablespoons of finely minced parsley1 ,two teaspoons of salt1 ,one teaspoon of paprika4 ,mix well and then pour in the prepared custard cups4 ,set cups in a pan of warm water and bake for thirty-five minutes in a moderate oven4 ,to prepare the bread3 ,soak the stale bread in hot water and place in cloth and squeeze dry4 ,to prepare the cups3 ,grease well and then dust with bread crumbs4 ,,salt ,,chowder ,mince fine four ounces of salt pork or bacon4 ,place in a deep kettle and add ,one cup of chopped onions1 ,one-half cup of chopped sweet red peppers1 ,one cup of chopped tomatoes4 ,cook slowly for ten minutes and then add one pound of fish1 bones and skin removed1 fish cut in one-inch blocks4 ,six large clams cut in pieces1 ,two cups of water4 ,cover closely and then boil for twenty minutes4 ,now add ,one teaspoon of sweet marjoram1 ,one-quarter teaspoon of thyme1 ,two and one-half cups of cream sauce1 ,one cup of cooked peas1 ,one cup of cooked lima beans1 ,one-half cup finely chopped parsley1 ,two tablespoons of butter1 ,one tablespoon of salt1 ,one and one-half teaspoons of pepper4 ,heat until scalding and then serve4 ,,steamed ,,salt ,,oysters ,,or ,,clams ,place the salt oysters or clams in a large dishpan and cover with plenty of cold water4 ,scrub clean with a stiff brush4 ,now place a colander in a deep scaucepan and add one quart of boiling water4 ,fill the colander with salt oysters or clams and steam until they open their mouths4 ,place one dozen of the steamed salt oysters or clams in a deep soup plate and serve with a small saucer of melted butter4 ,serve a small cup of the salt oyster or clam liquid1 left in the saucepan after steaming the bivalves1 with them4 ,,clam ,,fritters--,,red ,,river ,,boathouse ,,style ,mince one dozen large clams fine and then drain free of the liquid4 ,measure the liquid and add sufficient milk to measure one and one-half cups4 ,place in a bowl and add ,one egg1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,two tablespoons of grated onion1 ,four tablespoons of finely chopped parsley1 ,one tablespoon of shortening1 ,one teaspoon of sugar1 ,the minced clams1 ,two cups of sifted flour1 ,four level teaspoons of baking powder4 ,beat hard and then fry in very hot fat in shallow pan4 ,,deviled ,,clams ,place in a saucepan ,one-half cup of clam juice1 ,one-half cup of milk1 ,five tablespoons of flour4 ,stir to dissolve and then bring to a boil and cook for five minutes4 ,now add ,six clams minced fine1 ,one tablespoon of grated onion1 ,four tablespoons of finely minced parsley1 ,one-quarter teaspoon of mustard1 ,one-half teaspoon of paprika1 ,one teaspoon of salt1 ,six tablespoons of bread crumbs4 ,mix thoroughly and then fill into well-cleaned clam shells1 rounding up on top4 ,dust with flour and then coat with beaten egg and then cover1 patting well1 with fine crumbs4 ,fry until golden brown in hot fat4 ,,clam ,,fritters ,mince six clams fine and then place in a bowl and add sufficient milk to the clam juice to make one and one-half cups4 ,pour over minced clams and add ,two and one-quarter cups of flour1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper1 ,one well-beaten egg1 ,two tablespoons of baking powder 7level71 ,one tablespoon of grated onion1 ,three tablespoons of finely minced parsley4 ,beat to a smooth batter and then fry in deep fat4 ,,clam ,,cocktail ,use four cherrystone clams for each service4 ,prepare a cocktail sauce as follows3 ,one cup of canned tomatoes1 ,one leek1 chopped fine1 ,one onion1 chopped fine1 ,pinch of thyme1 ,pinch of cloves1 ,one-half teaspoon of mustard1 ,one-half cup of water4 ,cook for fifteen minutes1 cool and then rub through a sieve and add ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one tablespoon of ,worcestershire sauce4 ,mix and then divide into four portions4 ,,clams ,clams may be served and cooked in a manner similar to oysters4 ,,baked ,,ham ,place a four and one-half to five-pound cut from the butt end of the ham in the fireless cooker overnight4 ,in the morning remove the skin and then pat into the fat part of the ham ,five tablespoons of brown sugar1 ,one teaspoon of cinnamon1 ,three-quarters teaspoon of allspice4 ,place in a hot oven and bake for forty minutes4 ,baste every ten minutes with ,six tablespoons of vinegar1 ,three-quarters tablespoon of boiling water4 ,use the liquid in the pan1 after baking the ham for making gravy1 by browning three tablespoons of flour1 then adding the liquid left in the pan and sufficient boiling water to make one and one-quarter cups of gravy4 ,season4 ,,ham ,,loaf ,chop the left-over ham very fine4 ,measure and add to one and one-half cups ,one and one-half cups of cold cooked oatmeal1 ,two onions1 grated1 ,one teaspoon of paprika1 ,one-half cup of bread crumbs1 ,one cup of cream sauce1 ,one tablespoon of ,worcestershire sauce4 ,mix and then pour into well-greased loaf-shaped pan and then place this pan in a larger one containing warm water4 ,bake for forty minutes in a moderate oven4 ,serve with hot tomato sauce4 ,,english ,,ham ,,pie ,cut the remainder of the fresh baked ham into neat pieces1 laying aside all the small bits4 ,pare and cut in dice sufficient potatoes to measure one quart4 ,chop fine sufficient onions to measure one cupful4 ,place the potatoes and onions in a saucepan and add sufficient boiling water to cover4 ,cook until tender and then drain4 ,now prepare a pastry as follows3 ,place ,two cups of flour1 ,one teaspoon of salt1 ,two teaspoons of baking powder4 in a bowl4 ,sift and then rub in six tablespoons of shortening4 ,mix with one-half cup of ice-cold water4 ,roll out and then line a shallow pan with pastry4 ,place a layer of potatoes and onions and then a layer of the meat4 ,season well and cover the meat with a second layer of the potatoes4 ,season and then add two cups of highly seasoned gravy4 ,place top crust in position and fasten the edges tightly by pinching together firmly4 ,brush the pastry with cold water and then bake one hour in a slow oven4 ,,cheese ,,loaf ,three cups of fine bread crumbs1 ,one and one-half cups of cottage cheese1 ,one and one-half cups of very thick cream sauce1 ,one large onion1 minced fine1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one teaspoon of ,worcestershire sauce4 ,mix thoroughly and then mould into shape4 ,pack into well-greased pan and set this pan in a large bake pan1 with hot water to one-quarter of the depth of the bake pan4 ,bake in a moderate oven for fifty minutes4 ,,barbecue ,,of ,,boiled ,,ham ,cut cold boiled ham into very thin slices and then place in a chafing dish and add ,one-half glass of currant jelly1 ,three tablespoons of vinegar1 ,four tablespoons of water1 ,one-half teaspoon of ,worcestershire sauce1 ,one-quarter teaspoon of paprika4 ,heat until very hot1 and then serve on toast4 ,,head ,,cheese ,have the butcher clean and crack a young pig's head4 ,wash well and put on to cook in a pot large enough to have the water completely cover the head4 ,cook until the meat leaves the bones1 skimming carefully4 ,when cooked lift pot from the fire and take the meat from the pot4 ,chop fine1 seasoning with salt and pepper and one tablespoon of poultry seasoning2 mix thoroughly2 put a clean cloth in the colander and put in the cheese2 cover with another cloth2 place a plate on top and weight down with a flat-iron4 ,,italian ,,canape ,mince fine ,one green pepper1 ,one medium sized onion1 ,one leek1 ,four branches of parsley1 ,one tomato4 ,now place four tablespoons of shortening in a saucepan and add the vegetables4 ,cook slowly until tender and then add ,five tablespoons of grated cheese1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,mix thoroughly and then spread on thin slices of toast4 ,garnish with sliced stuffed olives and dust with paprika4 ,,cheese ,,sauce ,one cup of water1 ,one cup of milk1 ,five level tablespoons of flour4 ,dissolve the flour in milk and water2 bring to a boil2 cook slowly for ten minutes2 now add ,one teaspoon of salt1 ,one teaspoon of pepper1 ,one well-beaten egg1 ,one-half cup grated cheese4 ,,welsh ,,rarebit ,cut one-half pound cheese very fine and then place in a saucepan and add ,one-half teaspoon of mustard1 ,one teaspoon of grated onion1 ,two well-beaten eggs1 ,one tablespoon of ,worcestershire sauce4 ,stir until well creamed and free from lumps and then pour over slices of toast4 ,sprinkle lightly with paprika and serve4 ,,chelsea ,,rabbit ,cut one pound of cheese into small bits and then place two tablespoons of butter in a chafing dish and add ,one onion1 cut fine1 ,one cup of thick tomato pulp1 pressed through a fine sieve1 ,one tablespoon of ,worcestershire sauce1 ,one and one-half teaspoons of salt1 ,one and one-half teaspoons of paprika4 ,cook until the onion is soft and then add cheese and stir until the cheese is melted and the mixture well blended4 ,this will serve from six to eight persons4 ,,cheese ,,canape ,place in a bowl ,three tablespoons of grated cheese1 ,one tablespoon of minced parsley1 ,one-quarter teaspoon of salt1 ,one-half teaspoon of paprika1 ,one tablespoon of butter4 ,mix to a paste and then spread on a thin triangle of bread4 ,dust lightly with paprika4 ,,tomato ,,canape ,cut the tomatoes into very thin slices and then place on a plate and season with salt and pepper4 ,now place on a plate ,one tablespoon of butter1 ,one-half teaspoon of mustard1 ,one-quarter teaspoon of paprika1 ,one tablespoon of parsley4 ,work to a nice smooth paste and then spread lightly over the tomatoes4 ,place on a small round cracker and garnish with a slice of hard-boiled egg4 ,,la ,,brete ,,canape ,pick the fish from the backbone of a cooked mackerel1 adding any left-over portions4 ,there need be only about two tablespoons4 ,rub the fish through a sieve and add ,one small onion1 grated1 ,one-half teaspoon of mustard1 ,one-half teaspoon of paprika1 ,one and one-half tablespoons of butter4 ,work to a paste and then spread on thin toasted strips of bread4 ,,bohemian ,,relish ,place on a bread and butter plate ,two slices of salomi sausage1 ,one radish1 ,one tablespoon of prepared scallion1 ,one thin slice of tomato4 ,to prepare the scallions chop fine and add ,six tablespoons of mayonnaise dressing1 ,one tablespoon of vinegar4 ,mix thoroughly and then serve4 ,,italian ,,canape ,two branches of parsley1 ,one small onion1 ,one-half green pepper4 ,mince fine and then cook until soft1 taking care not to brown1 in two tablespoons of salad oil4 ,now toast thin slices of cornbread slightly and spread with this mixture4 ,sprinkle with grated cheese and paprika4 ,,canape ,a ,,la ,,mode ,flake into bits two tablespoons of the mackerel left from breakfast1 and then place on a dish and add ,three tablespoons of mayonnaise dressing1 ,one teaspoon of paprika1 ,one tablespoon of finely chopped parsley4 ,mix to a smooth paste and then spread on triangles of toasted bread4 ,garnish with parsley4 ,,fried ,,pigs ,,feet ,have the butcher crack the feet2 wash and put into a pot of boiling water to cook4 ,cook gently until they separate easily from the joints2 lift from the water1 and set to cool4 ,when cold divide in portions1 dip in egg and cracker-dust and fry in boiling hot lard4 ,serve with coleslaw or chow-chow4 ,,mincemeat ,during the ,xmas holidays open house was kept by the barons and knights of the early days4 ,great festivities and merrymaking was the order of the time4 ,the great fte took place on ,xmas day4 ,on that day the mistresses of the households vied with each other in a friendly rivalry with their dishes of mutton pie4 ,the mutton pie1 as it was known in #aeif1 is the mince pie of to-day4 ,it was also known by the name of ,xmas pie or shredds4 ,in ,herrick's time it was considered vitally important to put an armed guard to watch the ,xmas pies1 lest some sweet-toothed rascal purloin them and then there would be no pies to grace the feast4 ,as ever in warring lands1 food commodities were scarce and expensive and accordingly considered a great luxury4 ,,mincemeat ,mincemeat may now be prepared for the holidays2 and if kept in a cool place it will have sufficient time to blend and ripen4 ,here are some inexpensive recipes3 ,one-half cup of suet1 ,one-half cup of grated carrot1 ,six cups of apples1 chopped fine1 ,two cups of raisins1 chopped1 ,one-half cup of cooked meat1 chopped fine1 ,one-half cup of citron1 chopped fine1 ,one-half cup of orange peel1 chopped fine1 ,two tablespoons of cinnamon1 ,one-half tablespoon of nutmeg1 ,one-half tablespoon of cloves1 ,one and one-half cups of molasses1 ,one cup of boiled cider4 ,mix in the order given4 ,pack into a bowl or crock4 ,cover closely and then set in a cool place to ripen4 ,cold left-over meat may be used4 ,,new ,,england ,,mincemeat ,place one-half pound of hamburg steak in a saucepan and add one cup of cider4 ,cook for fifteen minutes2 then remove from the saucepan and place in a large bowl and add ,six ounces shredded suet1 ,one-half pound currants1 ,one-half pound of raisins1 ,two pounds of minced apples1 ,four ounces of minced citron1 ,four ounces of minced orange peel1 ,four ounces of minced lemon peel1 ,two tablespoons of cinnamon1 ,one tablespoon of allspice1 ,three-fourths of tablespoon of cloves1 ,two and one-half cups of syrup1 ,one cup of boiled cider4 ,mix in the order given1 then pack in glass or crock4 ,cover closely and then set in a cool place to ripen4 ,,orange ,,mincemeat ,squeeze the juice of three oranges4 ,place the peel in a saucepan of cold water4 ,cook until tender4 ,drain and then pour through the food chopper4 ,place in a bowl and add ,six cups of apples1 chopped moderately fine1 ,one cup of suet1 chopped fine1 ,one cup of raisins1 chopped fine1 ,one cup of evaporated peaches1 chopped fine1 ,one cup of evaporated apricots1 chopped fine1 ,one-half cup of citron1 chopped fine1 ,one cup of grated carrot1 ,two tablespoons of cinnamon1 ,one-half tablespoon of allspice1 ,one-half tablespoon of mace1 ,one-half tablespoon of ginger1 ,one-half tablespoon of cloves1 ,two cups of molasses1 ,one cup of boiled cider4 ,mix in the order given and then pack in a large bowl or crock or stone pot4 ,cover closely and then put in a cool place for ten days to ripen4 ,,green ,,tomato ,,and ,,apple ,,mince ,place one quart of green tomatoes chopped fine in a colander4 ,cover with two tablespoons of salt4 ,let drain for two hours4 ,place in a saucepan and add ,one cup of syrup1 ,one cup of cider4 ,cook gently for one-half hour2 now pour into a bowl and add ,three-fourths of a cup of shredded suet1 ,five cups of apples1 chopped1 ,one carrot1 grated fine1 ,two cups of raisins1 chopped fine1 ,two cups of dates1 chopped fine1 ,one-half cup of figs1 chopped fine1 ,one-half cup of peanuts1 chopped fine1 ,one and one-half tablespoons of cinnamon1 ,one-half tablespoon of cloves1 ,one-half tablespoon of nutmeg1 ,one-half tablespoon of ginger1 ,one and one-half cups of molasses1 ,one cup of boiled cider4 ,mix in the order given2 then store as directed in the preceding recipes4 ,do not peel the apples4 ,when putting the suet1 raisins and dried fruit through the food chopper1 add a dried crust of bread to prevent clogging4 ,,eggs ,the similarity in the proportion of the shell1 yolk and white of eggs in the chicken eggs is that the shell averages about one-tenth1 the yolk about three-fourths and the white about four-tenths4 ,the shell alone is counted as waste4 ,the white contains about six-eighths water1 the solids of the white are virtually all nitrogenous matter or protein4 ,the yolk contains about one-half water and one-third fat1 and the balance is of nitrogenous matter or protein4 ,newly laid or fresh eggs have a semi-transparent uniform1 pale pinkish tint2 the shell contains a very small air chamber1 which separates the skin and shell of the egg and is filled with air4 ,this chamber increases with the age of the egg4 ,eggs when cooked at a low temperature are delicate and easy to digest1 and they can be used for invalids1 and persons with a delicate digestion4 ,,how ,,to ,,cook ,,eggs ,eggs boiled are eggs spoiled2 the physicians tell us that hard-boiled eggs require three and a half hours to digest4 ,keep this in mind when cooking eggs4 ,water boils at a temperature of #bab degrees ,fahrenheit4 ,eggs should be cooked at a temperature between #afe and #ahe degrees ,fahrenheit4 ,place water in a saucepan and bring to a boil2 boil for three minutes and add the eggs4 ,place on the back of the stove and let the eggs stand for eight minutes for a very soft boil and twenty-five minutes for hard boiled4 ,the water should be kept hot--that is1 just below the boiling point4 ,,fried ,,eggs ,place the fat in the pan and heat until very hot and then place where the pan will maintain this heat without getting any hotter2 if you use the gas turn down the burner4 ,add the eggs4 ,let them cook very slowly until set and then turn if desired4 ,eggs cooked in this way will not absorb the fat and will be tender and delicate1 and not have a crust of crisped egg around the edge4 ,,eggs ,,cartheoth ,tomatoes1 peppers and pimentoes are generally used for this dish4 ,prepare the tomatoes or peppers by cutting a slice from the top and then hollowing out the centers4 ,break in an egg and then season with salt and pepper and a little finely minced parsley4 ,cover with two tablespoons of cream sauce4 ,place in the oven and bake for ten minutes4 ,finely minced ham or bacon may be sprinkled over the egg before adding the cream sauce4 ,cold cooked or left-over vegetables1 such as corn1 peas1 asparagus1 onions or cauliflower1 may be used also4 ,cold boiled potatoes1 beets1 turnips1 etc41 may be made to do duty in place of tomatoes1 peppers or pimentos for the sake of variety4 ,serve with a thick1 highly seasoned sauce4 ,,poached ,,eggs ,to prepare poached eggs place water in a saucepan and add one tablespoon of vinegar to each pint of water4 ,bring to a boil and then open the egg on a saucer and slide into the boiling water1 let simmer slowly until it forms and then lift with a skimmer on to a napkin to drain4 ,then roll gently on a slice of buttered toast4 ,if you have any old-fashioned muffin rings place them flat in the bottom of the saucepan and then pour the eggs in and poach4 ,or you may use any of the poachers1 that are sold in any of the house-furnishing stores4 ,,omelet ,plain and fluffy omelets are cooked in the same manner as the fried eggs4 ,,plain ,,omelet ,place three tablespoons of shortening in a frying pan and then1 while heating1 place the three eggs in a bowl and add ,one tablespoon of milk1 ,one tablespoon of water4 ,beat with a fork to thoroughly mix and then1 when the pan is smoking hot1 turn in the mixture4 ,then place where the omelet will cook very slowly4 ,season and then turn and fold and roll1 turning on a hot platter4 ,,spanish ,,omelet ,use the fluffy omelet recipe and then chop fine two medium-sized tomatoes1 drain free from the moisture and add one medium-sized onion and four large olives1 chopped fine4 ,place in a small pan with one tablespoon of butter to heat4 ,when hot spread over the omelet and then fold and roll or place in a hot oven and bake4 ,,fluffy ,,omelet ,separate the yolks and whites of three eggs4 ,place the yolks in a bowl and add three tablespoons of milk4 ,beat to thoroughly mix and then beat the whites until very stiff4 ,cut and fold the yolks into the prepared whites and then turn into a pan and cook slowly4 ,fold and roll and turn on a hot platter4 ,fried eggs and omelets may be garnished with ham1 bacon1 parsley1 finely chopped2 pimentos and green peppers4 ,to make variously flavored omelets1 prepare the omelet as for plain omelet and then just before the turning and rolling add the desired flavoring4 ,then roll and fold the omelet and turn out on a hot dish4 ,have the filling heated before spreading on the omelet4 ,left-over vegetables and bits of meat may be used in this manner for attractive dishes4 ,,tiger-,,eye ,,sandwiches ,use strictly fresh eggs for this4 ,separate the white and the yolk and keep the yolk in the shell until ready for use4 ,add a pinch of salt to the white and beat until very stiff4 ,pile in a pyramid on a square slice of toast4 ,make a well in the centre of the white of egg and then drop in the yolk4 ,dust over lightly with paprika and then bake for seven minutes in a hot oven4 ,,measurements ,many women are familiar with the importance of accurate measurements in preparing foods4 ,others frequently complain of the troubles they have with recipes1 but what they actually need to know is that we no longer live in the days of twenty-five cents a dozen for fresh eggs and that the day of thirty cents per pound for creamery butter of excellent quality is past4 ,gone are the days of plenty when the extravagant cook was the best cook4 ,banish all recipes that call for cups of butter4 ,from motives of real practical economy1 we now use level measurements2 that means that you first sift your flour into a bowl and then fill the measure1 using a spoon to fill with and then level the top of the measure with a knife4 ,level measurement means all that lies below the edge of the cup or spoon4 ,the experienced cook with an eye for measurements can gauge the amounts1 very frequently1 to a nicety4 ,while she may sometimes have a failure1 she will never attribute it to her measure or the method of compounding the ingredients2 oftentimes she will blame the flour1 the baking powder or even the oven4 ,one woman wrote me that she wished to know what the trouble was with her cakes4 ,i asked her to give the recipe and she answered that she generally used a bowl for measuring and that then she used sugar1 eggs1 butter1 flour and enough milk or water to make a batter--there was no real definite amounts4 ,when ,i replied ,i told her that it was the measurements and methods that she used that frequently caused a failure4 ,but she was sure that was not the case1 for her cake was usually good1 and it was only once in a while that she had a failure4 ,so ,i had quite a time convincing her that accurate measurements will always give the same results and assured success and that she could bake the same cake #cfe days in the year and not once have a failure4 ,to-day this woman would not return to the old way of doing her cooking1 and recently ,i had a little note from her telling me to let the other middle-aged and young housewives1 too1 know how necessary it is to be accurate4 ,you know it only takes a few minutes longer to measure accurately1 and then you are able to make that delicious cake without a failure4 ,no failures1 no waste4 ,truly1 the words of trusting to luck should be taboo in the efficient woman's kitchen4 ,the temptation to add just a little more sugar1 flour or shortening to a recipe with the idea of improving it must be eliminated if you wish to cook successfully4 ,when using vegetable oil in place of butter in making cakes cut down the quantity of fat fully one-third4 ,many cake recipes contain too much fat4 ,when the amounts are less than one cup1 frequently it is easier to measure with a spoon4 ,remember all measures are level3 ,sixteen tablespoons #a cup ,eight tablespoons #a_/b cup ,four tablespoons #a_/d cup ,five tablespoons plus one teaspoon #a_/c cup ,sift the flour once before measuring4 ,standard measuring cups holding one-half pint are divided on one side into quarters and on the other side into thirds1 and they are usually found in all housefurnishing stores1 and there is a choice of aluminum1 glass or tin4 ,sets of measuring spoons will save time and trouble4 ,the spoons graduate from one-quarter of a teaspoon to one tablespoon1 thus making accurate measurements for seasoning and flavoring4 ,a spatula will repay its cost many times over the first month it is used4 ,it is possible with this knife to remove every particle of food from a mixing bowl4 ,how can you keep a house without a pair of reliable scales8 ,do you know how much the chicken weighed that you bought on ,saturday1 and do you know how much waste there was2 or the weight of the bone in the meat that you purchased on ,wednesday8 ,do you ever weigh your purchases8 ,think this over and then buy a good pair of scales and keep them in a convenient place4 ,list of equivalent measures3-- #a salt spoon #a_/d teaspoon #c teaspoons #a tablespoon #c tablespoons #a cooking spoon #d tablespoons #a_/d cup #h tablespoons #a_/b cup #ab tablespoons #c_/d cup #af tablespoons #a cup #b cups #a pint #b pints #a quart #d quarts #a gallon ,,dry ,,measure #h quarts #a peck #b quarts #a_/d peck #d quarts #a_/b peck #b cups granulated sugar #a pound #b-c_/d cups brown sugar #a pound #c-a_/b cups ground coffee #a pound #c cups of cornstarch #a pound #b cups of butter #a pound #b cups of lard #a pound #c cups granulated cornmeal #a pound #c-c_/d cups of rye flour #a pound #c-c_/d cups of graham flour #a pound #c-c_/d cups of unsifted wheat flour #a pound #d cups of sifted flour #a pound #c-a_/b cups whole wheat flour #a pound #i cups of bran flour #a pound #b cups of rice flour #a pound ,,italian ,,dressing ,one-half cup of salad oil1 ,four tablespoons of vinegar1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three tablespoons of grated cheese4 ,place in a fruit jar and then shake to blend4 ,,sour ,,cream ,,cucumber ,,dressing ,pare and grate one medium-sized cucumber and then sprinkle with one teaspoon of salt4 ,let stand for one hour and then drain1 and place one cup of sour cream in a bowl4 ,beat until stiff and add the prepared cucumber and ,one teaspoon of mustard1 ,one teaspoon of pepper1 ,two tablespoons of finely chopped onion1 ,two tablespoons of finely chopped parsley1 ,juice of one-half lemon4 ,mix well before serving4 ,,cream ,,cabbage ,cut the cabbage fine and then place in cold salted water to crisp4 ,drain well and then add ,one green or red pepper1 chopped fine to each quart of cabbage1 ,one tablespoon of mustard seed and then prepare a dressing as follows3 ,place in a soup plate the yolk of one egg1 and then add ,one teaspoon of vinegar1 ,one teaspoon of mustard1 ,one teaspoon of sugar1 ,one teaspoon of paprika4 ,work with a fork to a smooth thick paste1 and then add slowly one-half cup of salad oil4 ,when very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar4 ,beat with a ,dover egg-beater and then pour over the cabbage4 ,,salads ,wash and drain the lettuce and then shred fine1 using a pair of sharp scissors4 ,place in a bowl and then chop fine one bunch of scallions and a stalk of celery and add to the lettuce4 ,cover with mayonnaise dressing and serve for luncheon with a plate of cream soup4 ,toast and a light dessert will complete this meal4 ,,english ,,water-,,cress ,,salad ,cut five strips of bacon in dice and then brown nicely in a frying pan4 ,lift cooked bacon1 drain off the fat1 leaving only about five tablespoons in the pan4 ,now place in a cup ,one-half teaspoon of mustard1 ,one-half teaspoon of sugar1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,four tablespoons of vinegar4 ,dissolve and pour into the hot fat1 bring to a boil and then add the cooked bacon4 ,now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing4 ,toss gently to mix and then garnish with hard-boiled eggs 7sliced74 ,corn salad1 cabbage1 lettuce1 romaine and escarolle salads may be used in place of the water-cress for variety4 ,radishes should be well washed and then allowed to crisp in cold water4 ,split from the tip to the stem end in quarters4 ,large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream1 ,hollandaise or plain butter sauce for variety4 ,,old ,,english ,,mustard ,,dressing ,one tablespoon of evaporated milk1 ,one teaspoon of mustard4 ,place in a soup plate and blend together1 then add one tablespoon of oil4 ,then drop the vinegar1 then the oil again until you have used ,eight tablespoons of salad oil1 ,one tablespoon of vinegar4 ,serve on lettuce1 cucumbers1 meat or fish4 ,,rich ,,boiled ,,salad ,,dressing ,one-half cup of water1 ,three-quarters cup of vinegar1 ,five tablespoons of cornstarch4 ,dissolve the starch in water and bring to a boil4 ,cook for three minutes and then add ,one well-beaten egg1 ,one-half cup of thick cream1 ,one tablespoon of sugar1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,mix the sugar and seasoning with the cream and add the egg2 then add to the boiling mixture and remove from the fire at once4 ,beat in slowly six tablespoons of salad oil4 ,this will keep in a cool place for six weeks4 ,,asparagus ,,vinaigrette ,wash and scrape the asparagus and allow four stalks for each service4 ,trim to remove the pithy end of the stalk and then cook in boiling water until tender4 ,lift and drain well1 then place in a dish and cover with the following sauce3 ,four tablespoons of salad oil1 ,two tablespoons of vinegar1 ,one-half tablespoon of grated onion1 ,one-half tablespoon of finely chopped green pepper1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-quarter teaspoon of mustard4 ,beat to mix and then set on ice to chill4 ,serve ice cold on crisp lettuce leaves4 ,,ottawa ,,dressing ,one-half cup of catsup1 ,two large onions grated1 ,one large green pepper1 chopped fine1 ,one-half cup of salad oil1 ,six tablespoons of vinegar1 ,one teaspoon of sugar1 ,one teaspoon of salt1 ,one teaspoon of mustard1 ,one teaspoon of paprika4 ,blend spices in vinegar and then beat hard to blend4 ,,baltimore ,,dressing ,one cup of mayonnaise1 ,one-half cup of well drained canned tomatoes1 ,two onions1 grated fine1 ,one tablespoon of ,worcestershire sauce1 ,two teaspoons of salt1 ,one teaspoon of mustard1 ,one teaspoon of paprika4 ,mix thoroughly and then serve ice cold4 ,,asparagus ,,and ,,celery ,,salad ,mince sufficient celery very fine to measure one cup4 ,place in a bowl and add ,one medium-sized onion1 ,one green pepper4 ,mince very fine and then add ,one-half cup of mayonnaise1 ,one tablespoon of vinegar1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,mix and then fill into a nest of crisp lettuce leaves and garnish with the tips of canned asparagus4 ,,cheese ,,dressing ,four tablespoons of grated cheese1 ,one teaspoon of mustard1 ,one teaspoon of paprika1 ,one teaspoon of salt1 ,eight tablespoons of oil1 ,four tablespoons of vinegar4 ,place in a bowl and blend well together4 ,,deviled ,,egg ,,salad ,hard boil two eggs and then remove the shells and cut open the length of the egg4 ,remove the yolks and then rub through a fine sieve and add ,one-half teaspoon of mustard1 ,one-quarter teaspoon of paprika1 ,one teaspoon of grated onion1 ,one teaspoon of finely minced parsley1 ,one-half teaspoon of salt1 ,three tablespoons of mayonnaise4 ,mix well and then form into balls1 placing one ball in the place in the white of the egg1 which had been left by the yolk4 ,now place each white or one-half egg in the nest of lettuce and place around the egg ,six cooked string beans1 ,one slice of tomato1 cut in two1 ,two thin slices of onion1 and garnish with two tablespoons of ,russian dressing4 ,,veal ,veal is the dressed carcass of the calf4 ,the flesh should be firm1 pinkish white and should be well cooked to develop its flavor and nutritious qualities4 ,the cuts are the neck1 shoulders1 rack1 breast1 loin and leg4 ,the shoulders1 breast and loin are used for roasting1 the neck and end of the leg for stewing1 the leg for cutlets and the rack for chops4 ,the knuckle from the leg of veal may be used for stews1 soups1 stock or pepper pot4 ,other products from the calf are heads1 brains1 hearts1 sweetbreads1 feet1 calves' liver1 tripe1 kidney and tongue4 ,the kidneys are usually left in the loin4 ,,to ,,cook ,the shoulder may be boned and rolled or left plain or just remove the blade bone and then use a filling4 ,the breast may have the bones removed and then a pocket made and filled4 ,to roast the loin trim and tie into shape and then roast4 ,meat from the neck1 breast and knuckle is frequently used with chicken and1 if properly prepared1 it is delicious4 ,stock made from veal bones is rich in gelatine and may be used for meat loaves1 moulds and aspics4 ,,to ,,prepare ,,breaded ,,cutlets ,cut the cutlets into suitable pieces and then roll in flour and dip in beaten egg1 and then dip again in fine bread crumbs1 patting firmly4 ,fry quickly to a golden brown4 ,place in a hot oven to finish cooking4 ,the cutlet may be served with either brown gravy or tomato sauce4 ,,veal ,,croquettes ,one cup of milk1 ,five level tablespoons of cornstarch4 ,place in a saucepan and then dissolve the starch in the milk4 ,bring to a boil and cook for five minutes4 ,now add ,one and one-half cups of cooked veal1 minced fine1 ,one tablespoon of grated onion1 ,two tablespoons of finely minced parsley1 ,one and one-half teaspoons of salt1 ,one teaspoon of pepper1 ,one tablespoon of ,worcestershire sauce4 ,beat to blend well and then pour on greased platter and set in a cool place for four hours to mould4 ,form into croquettes and then dip in beaten egg1 and then in fine bread crumbs2 fry in hot fat4 ,serve with tomato sauce4 ,,cooking ,,the ,,fancy ,,cuts ,,to ,,prepare ,,brains ,soak for one hour in cool water1 adding the juice of one-half lemon4 ,drain and then parboil for ten minutes4 ,drain and then trim free from excess tissue4 ,place under a weight to flatten and make firm1 if desired1 or cut into two and dip in flour and then in egg and finally in fine bread crumbs4 ,fry in hot fat until a golden brown4 ,serve with ,hollandaise sauce4 ,,roast ,,shoulder ,,of ,,veal ,have the butcher make a pocket in the veal for the filling4 ,now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups4 ,place the bread in a saucepan and add ,one cup of finely chopped onions1 ,three tablespoons of finely chopped parsley1 ,one green pepper1 chopped fine1 ,one-half cup of shortening4 ,mix thoroughly and then cook slowly so that the onion does not brown4 ,when tender add ,one teaspoon of paprika1 ,two teaspoons of salt1 ,one teaspoon of pepper4 ,mix thoroughly and then cool and fill into veal4 ,sew the opening with a darning needle and a stout string or fasten with toothpicks4 ,dust the meat well with flour and then place in a hot oven to brown4 ,then reduce the heat of the oven to moderate and roast1 allowing thirty minutes for the meat to start cooking and twenty-five minutes to the pound4 ,baste every ten minutes with3 ,one-half cup of vegetable salad oil in ,one and one-half cups of boiling water4 ,,calf',s ,,heart ,a ,,la ,,mode ,wash and soak the heart for a few minutes in water and then remove the tubes1 veins and cut the heart into dice4 ,parboil until tender4 ,then add1 using sufficient water to cover ,one half-cup of vinegar1 ,four onions1 chopped fine1 ,two carrots1 cut in dice1 ,one teaspoon of sweet marjoram1 ,two teaspoons of salt1 ,one teaspoon of white pepper4 ,thicken gravy and serve with toasted strips of bread4 ,calf's heart may be cut in thin slices1 dipped in flour and then fried4 ,calf's liver is most delicate and must be cooked quickly1 either by panning or broiling4 ,the head is used for mock-turtle soup or cooked and served with brown sauce or made into calves' head cheese4 ,the tongue may be cooked until tender and then pickled in vinegar4 ,the feet may be used in place of the head for mock-turtle soup1 and in place of the knuckle in making pepper pot4 ,,tripe ,,fried ,,in ,,batter ,cut the tripe into pieces the size of an oyster and then season and dip in a batter4 ,fry until golden brown in hot fat and then serve with ,hollandaise sauce4 ,,the ,,batter ,break one egg in a cup and fill with milk4 ,place in a bowl and add ,one and one-quarter cups of flour1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,beat well to free from lumps4 ,,creole ,,tripe ,mince four onions fine and then place in a saucepan1 four tablespoonfuls of shortening2 add the onions and cook until soft1 but not brown4 ,now add four tablespoonfuls of flour4 ,stir to blend well and then add3 ,two cups of strained tomatoes1 ,one green pepper1 minced fine1 ,one-half pound of prepared mushrooms1 ,one pound of tripe cut into inch blocks4 ,cook gently for twenty minutes and then season and serve4 ,,pickled ,,tripe ,cut the prepared tripe in strips one inch wide and two inches long and then place in a china bowl and add ,four onions cut in rings and parboiled1 ,two bay leaves1 ,one dozen cloves1 ,half-dozen allspice and sufficient vinegar to cover4 ,let stand two days before using4 ,,turtle ,,and ,,snapper ,lay the turtle on its back and cut off the head4 ,let turtle bleed for twenty minutes4 ,separate the body from the shell and remove the entrails4 ,carefully separate the liver and heart4 ,now1 with a sharp knife1 remove the meat from the shell and lay in boiling water for two minutes4 ,drain4 ,rub the legs and all flesh containing the outer skin until the skin is removed1 with a coarse towel4 ,now1 with a cleaver1 chop the shell into five pieces and place in scalding water for five minutes4 ,remove from hot water4 ,use the knife to peel off the skin and bristle from the shell4 ,now lay the meat and shell in cold water for one and one-half hours4 ,you now have white and green turtle meat ready to cook4 ,,to ,,cook ,put the meat and shell in a large preserving kettle with sufficient cold water to cover1 adding ,one pint jar of stewed tomatoes1 ,one stalk of celery1 ,one bunch of potherbs1 ,one bunch of parsley1 ,three cloves1 ,four allspice1 ,four large onions1 ,two bay leaves1 ,one medium-sized carrot1 ,rind of one-half lemon1 ,three tablespoons of ,worcestershire sauce4 ,tie the spices and vegetables in a piece of cheese-cloth and bring to a boil4 ,cook slowly until the meat is tender and then remove the white meat4 ,cook the green meat1 most of which is in the shell1 until it is tender4 ,place the meat1 when tender1 in cold water to blanch4 ,use the liquid for soup4 ,strain and add part of the turtle meat1 hard-boiled egg1 grated lemon rind and juice of lemon4 ,prepare the snapper same as green turtle4 ,only bleed snapper ten minutes4 ,,shrimp ,,salad ,open two tall cans of shrimp and then drain and wash under cold water4 ,now shred the coarse green outside leaves of lettuce very fine4 ,measure two cups and place in a bowl and add ,one green pepper1 ,one onion1 chopped very fine1 ,one-half cup of mayonnaise dressing4 ,mix well and then fill into a nest of crisp lettuce leaves4 ,lay the shrimp on top and mask with mayonnaise4 ,garnish with two hard-boiled eggs into quarters4 ,,shrimp ,shrimp come1 as a rule1 cooked1 but to cook shrimp3 ,plunge the shrimp into boiler prepared as for crabs4 ,boil for ten minutes1 then drain and cool4 ,remove the shells and then they may be used for salads1 croquettes and fried shrimps4 ,,terrapin ,diamond back or salt water terrapin are best4 ,fresh water terrapin may be used for croquettes and puree4 ,clean the terrapin by placing in fresh water for six hours4 ,wash in warm water and then place them alive in boiling water4 ,cook for five minutes4 ,remove and then rub with a coarse cloth the neck1 legs and tail to remove the skin4 ,wash again4 ,return to the pot4 ,cook until the legs leave the body easily4 ,usually about thirty-five minutes for small terrapin and seventy-five minutes for large ones4 ,the age and condition determine the time of cooking4 ,cool4 ,now1 before it is entirely cold1 separate the terrapin from the shell1 discard the small intestines1 shell1 gall1 etc4 ,cut the meat into pieces4 ,cook in cream sauce for a la ,maryland2 in brown sauce for a la mode or stewed terrapin4 ,,stewed ,,snapper ,open a can of snapper into a china bowl and let stand for one hour2 place in a saucepan4 ,two cups of water1 ,four tablespoons of cornstarch1 dissolved in water1 ,faggot of soup herbs1 ,two cloves1 ,two tablespoons of butter1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,juice of one lemon1 ,grated rind of one-fourth lemon4 ,bring to a boil and cook slowly for fifteen minutes2 then add the snapper meat1 heat slowly #aj minutes1 serve4 ,,steaks ,the selection of steak depends entirely upon the number of persons to be served4 ,a steak cannot be classed as a cheap meat2 the portions of bone and trimming makes this meat a rare luxury in these times of high prices4 ,yet there come times when the men folk want steak--and steak it must be4 ,there are three kinds of meats that are cut into steaks2 namely1 the loin1 rump and round4 ,all three will make delicious eating if properly prepared4 ,the round steak has the least waste1 and if steaks are taken from the first three cuts they should be tender and juicy1 providing they are cut sufficiently thick and are properly cooked4 ,the rump steak is fully as tender and palatable as loin and it contains about one-third less waste4 ,the sirloin is the choicest cut in the whole carcass and it contains a proportionately large amount of waste4 ,have the butcher cut the round steak one-half inch thick and then pound it with a meat ax to break the tough tissues4 ,place on a platter and brush with salad oil and let stand for one-half hour4 ,now broil in the usual manner1 turning every four minutes4 ,lift to a hot platter and spread with choice meat butters given below4 ,rump steak should be cut two inches thick and the bone and fat trimmed4 ,now nick and score the edge of the fat and brush with salad oil1 and then broil the same as for round steak4 ,the sirloin steak should be cut two inches thick4 ,have the butcher remove the chine bone and then the flank end4 ,let him add a piece of suet to the flank end2 then put it through the food chopper for hamburg steak4 ,it is a mistake to cook the flank with the sirloin4 ,brush the steak with salad oil and then broil4 ,lift to a hot platter4 ,place one pint of water and one tablespoonful of salt in the bottom of the broiling pan to prevent the fat drippings from taking fire4 ,turn the meat every four minutes1 so that it makes the cooking even4 ,to test the meat when broiling press with a knife2 if it is soft and spongy it is raw4 ,watch carefully and when just beginning to become firm it is rare4 ,allow four minutes for medium and six minutes for well done4 ,do not turn the meat with a fork4 ,the intense heat has sealed or seared the surface and caused the meat to retain its juices1 and if you use a fork to turn it you will puncture or make an opening so that these juices will escape4 ,a two-pound steak will be cooked rare in twelve minutes1 medium in fifteen minutes and well done in eighteen minutes4 ,always lift to a hot platter4 ,,french ,,butter ,two tablespoons of finely chopped chives1 ,one tablespoon of finely chopped leeks1 ,one tablespoon of finely chopped tarragon1 ,juice of one-half lemon1 ,two tablespoons of melted butter1 ,one-half teaspoon of salt1 ,one-half teaspoon of paprika4 ,work to a smooth paste4 ,french and ,italian and ,swiss cooks frequently serve a vegetable garnish with steaks4 ,it is prepared as follows3 ,one green pepper1 chopped fine1 ,two leeks1 chopped fine1 ,eight branches of parsley1 chopped fine1 ,two onions1 chopped fine1 ,ten branches of tarragon1 chopped fine1 ,one-half cup of chives1 chopped fine4 ,place four tablespoonfuls of shortening or vegetable oil in a frying pan and add the herbs and cook very slowly until soft1 taking care not to brown4 ,now season with salt1 pepper and dress on a hot platter in a little mound at the bottom of the steak4 ,garnish with a slice of lemon4 ,,english ,,butter ,one tablespoon of butter1 ,one-quarter teaspoon of white pepper1 ,one-quarter teaspoon of mustard1 ,one-half teaspoon of salt4 ,work to a paste and then spread on a steak as soon as you place it on the platter4 ,,london ,,butter ,one tablespoon of melted butter1 ,one tablespoon of ,worcestershire sauce1 ,one-half teaspoon of salt1 ,one-half teaspoon of pepper1 ,one tablespoon of lemon juice4 ,mix and then pour over the steak4 ,,swiss ,,butter ,one tablespoon of grated onion1 ,one tablespoon of finely minced parsley1 ,one-half teaspoon of salt1 ,one-quarter teaspoon of paprika1 ,one and one-half tablespoons of butter4 ,work to a smooth paste4 ,,italian ,,butter ,one green pepper1 chopped very fine1 ,one teaspoon of paprika1 ,one-half teaspoon of salt1 ,two tablespoons of butter4 ,work to a smooth paste and then spread on the meat4 ,,vegetable ,,garnish ,carrots1 turnips and parsnips may be cut into cubes and then shaped like a cork4 ,cook until tender in boiling water and then brown quickly in a little hot fat4 ,beets and turnips may be cooked until tender and then scoop out the centres and fill with onions or cucumber mayonnaise4 ,,broiled ,,hamburg ,,steak ,do not fry or pan hamburg steak made from flank of sirloin4 ,place meat in bowl and add ,three-quarters cup of moist bread crumbs1 ,one onion1 minced fine1 ,two tablespoons of parsley1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,one egg4 ,mix1 form into flat cakes1 brush with salad oil2 place on baking dish4 ,broil in gas broiler for eight minutes1 then place in hot oven for seven minutes longer4 ,spread with desired butter and send to the table in a baking dish4 ,this will give a delicious flavored meat in place of the usual dry1 tasteless cake that is frequently served4 ,,salads ,salads are a popular summer dish4 ,they should be made from fresh vegetables which contain the health-giving elements that are so vitally essential for our physical well-being4 ,there are also the mineral salts which help purify the blood stream and thus keep us physically fit4 ,eggs1 etc41 that are used in preparing the dressings have a food value that may be figured upon in our daily ration4 ,heavy salads1 composed of meat1 are best to be eliminated for the hot weather4 ,replace them with light1 dainty1 attractive salads1 that are not only appetizing but also easily digested4 ,the making of a successful salad is an art indeed4 ,the proper blending of the various ingredients and then using a well-blended dressing and garnishing1 so that it will not only satisfy the eye but will tempt the palate as well2 that is a real salad4 ,the proper combinations are very important2 harmony must prevail4 ,as1 for instance1 a combination of beets1 tomatoes and carrots would not only be inartistic but also a poor combination of foods4 ,care must be taken in preparing the lettuce or other greens used4 ,all plants that form into heads must be separately and thoroughly washed in order to free them from dirt and insects1 and then they should be given a final washing in water that contains one tablespoon of salt to every two quarts1 then rinsed in ice water4 ,the bath in salt water will remove the tiny and almost invisible mites and slugs that cling to these greens4 ,many varieties of salad dressing may be prepared from mayonnaise or from the dressing purchased in bottles4 ,when the housewife fails to make a good mayonnaise dressing1 or the family is small1 a good standard dressing already prepared may be purchased and used in the following recipes3 ,,russian ,,dressing ,one cup of salad dressing1 or mayonnaise1 ,one raw beet1 ,one raw carrot1 ,one raw onion4 ,pare and then grate the vegetables into the salad dressing and then add3 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one tablespoon of sugar1 ,one-half teaspoon of mustard4 ,beat to mix and then use4 ,this dressing will keep for a week1 if it is placed in a bottle and stored in a cool place4 ,,french ,,dressing ,place in a bottle3 ,one-half cup of salad oil1 ,three tablespoons of vinegar or lemon juice1 ,one teaspoon of salt1 ,one-half teaspoon of mustard1 ,one-half teaspoon of pepper4 ,shake until creamy and then store in a cool place4 ,this will keep well until used4 ,,roquefort ,,dressing ,one-half teaspoon of salt1 ,one-half teaspoon of paprika1 ,one tablespoon of ,roquefort cheese1 ,one tablespoon of lemon juice1 ,two tablespoons of salad oil4 ,mix smooth and serve4 ,,boiled ,,dressing ,one cup of vinegar1 ,three-quarters cup of water1 ,three level tablespoons of cornstarch4 ,dissolve the starch in the water and bring to a boil4 ,cook for five minutes and then add3 ,one well-beaten egg1 ,four tablespoons of salad oil1 ,one teaspoon of mustard1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,two teaspoons of sugar4 ,beat till thoroughly mixed and then cook slowly for three minutes4 ,pour into jars or jelly glasses and thin out with cream or evaporated milk when using4 ,,pimento ,,dressing ,add four finely chopped pimentoes to one-half cup of prepared salad dressing4 ,,paprika ,,dressing ,add one and one-half teaspoons of paprika to the ,french dressing4 ,shake well to blend4 ,paprika is a sweet1 mild1 red pepper that will not bite the tongue4 ,during the warm weather use salads twice a day1 beginning the day with water-cress1 radishes or crisp young onions or leaves of lettuce for your health's sake4 ,,blond ,,french ,,dressing ,place in a wide mouthed bottle1 ,one teaspoon of sugar1 ,one teaspoon of mustard1 ,one-half teaspoon of salt1 ,four tablespoons of white wine vinegar1 ,one-half cup of vegetable salad oil4 ,shake until creamy4 ,the use of paprika is decidedly better than the pungent pepper4 ,this pepper is mildly sweet-flavored spice that does not irritate the delicate lining of the throat or stomach4 ,now1 fully as important as the green appetizers are the dainty salads1 lettuce1 corn salad1 endive1 romaine1 tomatoes1 onions1 cucumbers1 cabbage and the cooked vegetables1 such as lima beans1 peas1 string beans1 beets1 etc4 ,the success of salads depends entirely on the dressings used with them4 ,so1 with this in mind1 we will now prepare some delicious dressings4 ,place in a fruit jar and then put them in the ice box1 where they can be had at a minute's notice4 ,you know that often when you come home just fagged out1 when perhaps you did not take the time to get luncheon1 a cool1 crisp salad and some thinly sliced buttered bread and a cup of tea will not only satisfy and refresh you1 but will also prevent a headache4 ,a ,,la ,,mode ,,canadienne ,shred the coarse green leaves of lettuce fine and then place in salad bowl and add3 ,two cooked carrots1 ,two cooked beets1 cut in dice1 ,two onions1 chopped fine4 ,toss gently to mix and then prepare the following dressing3 ,place in fruit jar1 ,one-half cup of vegetable salad oil1 ,two tablespoons of grated onion1 ,four tablespoons of vinegar1 ,three tablespoons of finely minced green or red pepper1 ,one teaspoon of paprika1 ,one and one-half teaspoons of salt1 ,three-quarters teaspoon of mustard1 ,one-half cup of catsup or chili sauce4 ,shake until well blended and then pour over the salad as you serve it4 ,,try ,,this ,,dressing ,,on ,,plain ,,lettuce ,wash and remove all blemishes from one bunch of scallions2 then chop fine and add3 ,one-half cup of mayonnaise1 ,two tablespoons of vinegar1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard4 ,mix the spices and seasoning with the vinegar and add to the mayonnaise4 ,then add the finely chopped scallions4 ,serve on plain lettuce4 ,,parisian ,,celery ,fill the grooves of the celery with highly seasoned cheese4 ,,scallions ,a ,l',,italienne ,wash and then remove the blemishes from two bunches of scallions1 chop fine and then parboil and drain4 ,now cook four ounces of macaroni in boiling water until tender4 ,drain1 blanch under cold water and then drain again4 ,now place the cooked macaroni and the prepared scallions in a saucepan and add3 ,one cup of brown gravy1 ,one cup of thick cream sauce1 ,one ounce of grated cheese1 ,two teaspoons of salt1 ,one teaspoon of paprika4 ,toss gently until hot and then serve with waffles in place of meat for luncheon4 ,,pea ,,shore ,,pie ,grease a deep pudding pan well4 ,cut any variety of fish desired into pieces weighing about two ounces4 ,free from bones and skin and then roll in flour and place a layer of fish1 then a layer of thinly sliced tomatoes1 a layer of thinly sliced potatoes and then a layer of prepared fish4 ,season each layer with salt1 pepper and finely chopped green peppers4 ,pour over it two cups of thick cream sauce with ,one-half dozen clams1 ,one cup of cooked peas1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,two tablespoons of finely chopped parsley4 ,cover with a crust rolled one-half inch thick4 ,bake in a moderate oven for one and one-quarter hours4 ,brush the pastry with milk and as soon as it browns lightly cover with a pie plate to prevent taking on too deep a color4 ,,fish ,,souffle ,this dainty dish is made by rubbing one-half cup of cold boiled fish through a fine sieve4 ,then add ,one cup of cold cream sauce1 ,one tablespoon of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard1 ,three tablespoons of finely chopped parsley1 ,one tablespoon of ,worcestershire sauce1 ,yolk of two eggs4 ,beat hard to mix and then carefully fold in the stiffly beaten whites of two eggs4 ,pour into well-greased custard cups and then set the cups in a pan containing warm water1 and bake in a moderate oven until firm in the centre1 usually about twenty minutes4 ,,fish ,,loaf ,two cups of cold boiled fish1 ,one cup of prepared bread crumbs1 ,one cup of thick cream sauce1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,two teaspoons of grated onions1 ,one green pepper1 minced fine1 ,one well-beaten egg4 ,mix and then pack into the prepared loaf-shaped pan4 ,stand this pan in a larger one containing hot water4 ,bake in a moderate oven for fifty minutes4 ,remove from the oven and let stand for a few minutes4 ,then unmould on a hot platter and serve with creole sauce4 ,to prepare the crumbs1 soak stale bread in cold water2 then place in a cloth and squeeze dry4 ,rub through a fine sieve and then measure4 ,to prepare the pan1 grease the pan and then line it with a greased and floured paper4 ,,boiled ,,salt ,,cod ,soak one and one-quarter pounds of boneless salt cod for four hours and then drain and wipe in a piece of cheese-cloth and plunge in a deep saucepan containing sufficient boiling water to cover the fish4 ,bring to a boil and then cook for thirty-five minutes4 ,lift and drain well and place on a hot platter4 ,cover with two cupfuls of cream sauce and garnish with one-quarter cupful of finely minced parsley and then sprinkle with two tablespoonfuls of grated cheese4 ,,connecticut ,,fish ,,chowder ,any cheap fish that is fresh will do for this dish1 or it may be made from the heads1 fins and backbones of the fish1 used for filets or broiling4 ,place the heads1 fins and backbones of three medium-sized fish in a deep saucepan and add ,two quarts of cold water1 ,two onions1 cut fine1 ,one carrot1 cut in tiny dice1 ,one-half bay leaf1 ,one-half teaspoon of thyme4 ,cover and bring to a boil4 ,cook slowly for one hour4 ,now remove the heads1 fins and backbones and pick the meat from the heads and backbones and return to the stock4 ,now rub one cup of stewed tomatoes through a sieve and add five tablespoons of cornstarch4 ,stir until the starch is dissolved and then add to the stock4 ,bring quickly to a boil and add3 ,two cups of diced and par-boiled potatoes1 ,salt and pepper to taste1 ,two tablespoons of butter1 ,two tablespoons of finely chopped parsley4 ,let boil up once and then serve4 ,this is delicious4 ,one pound of fish may be used in place of heads1 fins and backbones4 ,,fish ,,cutlet ,place in a mixing bowl ,two cups of flaked cold fish1 ,one and one-half cups of prepared stale bread1 ,two onions grated1 ,four tablespoons of finely chopped parsley1 ,one tablespoon of salt1 ,one teaspoon of paprika1 ,one tablespoon of ,worcestershire sauce1 ,one-half teaspoon of mustard1 ,one well-beaten egg4 ,mix thoroughly and then shape into cutlets4 ,roll in flour and then dip in beaten egg1 and then into fine bread crumbs4 ,fry in hot fat4 ,to prepare the bread1 soak stale bread in warm water until soft4 ,place in a cloth and then squeeze until very dry2 then rub through a colander to remove the lumps4 ,fish cutlets are served with a menu1 as follows3 ,,salmon ,,chartreuse ,open a can of salmon and then drain4 ,remove the skin and bones and flake with a fork4 ,soak three tablespoons of gelatine in one-half cup of cold water and then place in a saucepan ,two tablespoons of finely chopped onion1 ,two tablespoons of finely chopped parsley1 ,two tablespoons of carrots1 ,faggot of soup herbs1 ,two cups of water4 ,bring to a boil and cook slowly for ten minutes4 ,strain and then add ,the juice of one-half lemon1 ,one and one-quarter teaspoons of salt1 ,one teaspoon of paprika1 and the dissolved gelatine4 ,mix thoroughly and then cool and add the prepared salmon4 ,one tablespoon of grated onion1 ,three tablespoons of finely chopped parsley4 ,pour into a mould that has been rinsed with cold water and chilled on ice4 ,set in a cool place to mould4 ,when ready to serve unmould on a bed of lettuce and serve with ,russian dressing4 ,this may be prepared ,saturday afternoon4 ,,broiled ,,salt ,,mackerel1 ,,flemish ,,style ,soak the mackerel overnight in plenty of cold water to cover1 keeping the skin side up4 ,in the morning remove the head and then wash and parboil4 ,drain and then place on a baking dish and spread lightly with bacon or ham fat and dust lightly with flour4 ,place in the broiler of the gas range and broil until nicely browned4 ,now1 while the mackerel is cooking1 prepare a ,flemish sauce as follows3 ,one onion1 ,one green pepper1 ,two branches of parsley4 ,chop very fine and then place in a saucepan with three tablespoons of butter4 ,cover closely and steam until the vegetables are soft4 ,now add3 ,one tablespoon of vinegar1 ,one teaspoon of sugar1 ,one-half teaspoon of mustard1 ,one teaspoon of pumpkin1 ,two tablespoons of boiling water4 ,bring to a boil and pour over the fish4 ,garnish with cress4 ,,salt ,,cod1 ,,vermont ,select a thick centre2 cut and soak for one hour in warm water4 ,wrap in a piece of cheese-cloth and plunge into boiling water4 ,boil for fifteen minutes and then drain4 ,divide into four individual baking dishes and cover with cream sauce4 ,sprinkle with fine bread crumbs and a little grated onion1 and bake for ten minutes in a hot oven4 ,,meats ,in order to purchase meats intelligently so that we will receive the best value for money expended1 it is necessary to know the nature of the cuts1 and especially the proportionate amounts of lean meat1 fat and bone that they contain2 also the approximate food values of the meat obtained from various parts of the carcass4 ,,hind ,,quarters ,loin steak average #eg per cent4 lean1 #cc per cent4 visible fat1 #aj per cent4 bone4 ,sirloin steaks in general contain a larger percentage of lean meat and a smaller amount of fat than the porterhouse or club steaks4 ,rib cuts contain #eb per cent4 lean meat1 #ca per cent4 fat1 #ag per cent4 bone4 ,the greatest percentage of lean meat is found in the sixth rib1 and the smallest in the eleventh and twelfth rib cuts4 ,round steaks are meat cut from the round4 ,they average #fg per cent4 lean meat1 #bj per cent4 fat and #af per cent4 bone4 ,the round steaks contain #gc per cent4 to #hd per cent4 lean meat4 ,the rump contains #di per cent4 lean meat1 the round as a pot roast contains about #hf per cent4 lean meat2 the largest percentage of fat is found in the rump roast4 ,soup bones contain from #h per cent4 to #fj per cent4 lean meat4 ,,the ,,forequarters ,the forequarters of beef contain the chuck1 the shoulder1 clod1 neck and shank4 ,the chuck contains #fg per cent4 lean meat1 #bj per cent4 fat and #ab per cent4 bone4 ,chuck steak varies from #fj per cent4 to #hj per cent4 lean and from #h per cent1 to #bd per cent4 fat4 ,the clod or bolar cut contains #hb per cent4 lean meat and #e per cent4 bone4 ,relatively more lean and less fat meat is found in the chuck rib roast than in the cut from the prime rib roast4 ,the navel1 brisket and rib ends average #eb per cent4 lean meat1 #dj per cent4 fat and #h per cent4 bone4 ,the brisket and navel cuts are similar in proportion1 while the rib ends slightly higher in percentage of bone and less lean4 ,flank steak contains #he per cent4 lean meat and #ae per cent4 fat4 ,shank cuts or soup bones from the shank vary from #ae per cent4 to #fg per cent4 lean meat and from #be per cent4 to #gf per cent4 bone1 while the boneless shank1 used for stews1 goulashes1 hashes and minces1 contain #he per cent4 lean meat and #ae per cent4 fat4 ,the trimmings from the loin1 in steaks reduce their weights about #ac per cent4 and these trimmings average #d4f per cent4 fat and #b per cent4 bone4 ,round steak is reduced about #g per cent4 in weight in trimmings1 principally in fat2 chuck steaks about #f-a_/b per cent41 principally bone4 ,rump1 shoulder1 pot roast and neck are all materially reduced in weight by fat and bone trimmings1 the size and condition of the animal determining the actual amounts4 ,the actual proportion of lean meat1 fat and bone in the various cuts1 their relative values of economy1 fixes the prices to the consumer4 ,taking the cuts of meat in their right order we have3 ,first1 the neck for soup1 stews and corning4 ,the cost is very low and the waste is considerable4 ,second1 the chuck4 ,this includes the entire shoulder and contains five ribs4 ,the first two ribs are usually sold as shoulder1 roast and steak1 and while they are about the same quality as ,no4 #i1 they cost considerably less4 ,third1 the shoulder clod4 ,this is part of the chuck and can be purchased in almost all markets4 ,the price is low and there is no waste4 ,it is used principally for steaks and pot roasts4 ,when used for steaks1 score the meat well4 ,fourth1 shank4 ,according to the market price1 this is the cheapest part of the beef4 ,however1 it contains #ed per cent4 to #eg per cent4 waste and requires long cooking4 ,it is used for soups and stews4 ,fifth1 ribs4 ,contains eight ribs2 five of these are the prime cuts and used for roasting exclusively4 ,sixth1 sirloin4 ,the loin1 some cuts contain as low as #c per cent1 waste4 ,the sirloin is tender2 therefore1 quickly and easily cooked4 ,for this reason it is one of the most popular cuts4 ,seventh1 porterhouse4 ,this portion of the loin contains the choicest steaks1 excellent and nutritious and easily cooked4 ,the fillet or tenderloin forms a part of the loin and averages about #ac per cent4 waste4 ,eighth1 rump4 ,this cut is very nutritious1 but requires careful cooking to render it tender2 it contains slightly more waste than the round4 ,good steaks are obtained from the rump2 it is also used for pot roast braising and coming4 ,ninth1 pin bone1 the middle portion of the loin4 ,it is of excellent quality1 tender and of good flavor and quite as popular as the loin4 ,it is the face cut of the rump4 ,tenth1 round4 ,an inexpensive cut1 containing only #g per cent1 waste4 ,it is nutritious as tenderloin1 but not as tender4 ,the first essential in cooking is to sear the outside in order to retain the juices and then cook slowly until tender4 ,steak and roast are cut from the round and the back or heel and is used for pot roast and stews4 ,one factor in helping to keep up the high prices of food is that the average woman1 when she goes to market1 has in mind fancy price and choice cuts for roast1 steaks and chops4 ,the choice cuts represent about #bf per cent4 of the whole carcass1 leaving about #gd per cent4 to be disposed of4 ,now1 if this becomes difficult1 the fancy cuts must bear the additional cost and so become proportionately high in price4 ,take a cross cut of beef1 weighing about six pounds and wipe with a damp cloth1 and one-half cupful of flour patted into it and then brown quickly on both sides in a frying pan and then place in a fireless cooker or a moderate oven together with ,two medium-sized onions1 ,one carrot1 cut in quarters1 ,one and one-half cups of boiling water1 and cook slowly1 allowing one-half hour for the meat to start cooking and then twenty-five minutes to the pound4 ,baste frequently4 ,if baked in the range it should give a delicious1 well-flavored roast1 that will supply the most finicky family with a good substantial food4 ,the bolar cut from the shoulder may be prepared the same way4 ,meat from the neck and shin may be used for stews1 goulashes and meat loaves4 ,,pot ,,roast ,,of ,,shin ,,beef1 ,,english ,,style ,have the butcher cut a piece of beef from the upper part of the shin1 with the bone in4 ,wipe with a damp cloth and then pat in one-half cupful of flour4 ,brown quickly on both sides and then lift to a deep saucepan and add ,one large turnip1 cut in quarters1 ,one large carrot1 cut in quarters1 ,one faggot of soup herbs1 ,one-half teaspoon of sweet marjoram1 ,two cups of boiling water4 ,cover closely and cook slowly until the meat is tender1 allowing one-half hour for meat to start cooking and twenty-five minutes to the pound1 counting the time when it is put into the kettle4 ,the plate and brisket may be used for soups1 stews and goulashes and for corning4 ,the brisket makes a splendid pot roast when boned and rolled4 ,also the plate or brisket may be used for la mode4 ,the flank steak is a choice piece of lean1 boneless meat that lies close to the ribs and weighs from one and three-quarters to two and one-half pounds4 ,it may be used for steaks1 if cut in slanting slices or for mock fillet or rolled or for hamburg steak4 ,when boiling or stewing meat1 keep this in mind3 ,meat to be palatable and juicy must contain nutriment2 it must be plunged into boiling water to seal the surface1 by coagulating the albumen in the meat2 and then it should be cooked just below the boiling point until tender1 allowing one-half hour for the meat to heat and start cooking and then twenty-five minutes to the pound4 ,add salt just before removing from the fire4 ,keep this fact in mind1 that salt will1 if added when the meat is just starting to cook1 extract the juice4 ,for pot roast and braises1 etc41 it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly1 allowing the same proportion of time as for boiling or stewing4 ,the real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor4 ,,beef ,,stew ,cut two and one-half pounds of stewing beef in two-inch pieces and then roll in flour and brown in hot fat2 then add three pints of boiling water4 ,bring to a boil and cook slowly for one hour2 then place in a saucepan ,two cups of flour1 ,one-half teaspoon of pepper1 ,one teaspoon of salt1 ,one tablespoon of baking powder4 ,rub between the hands to mix and then add three-quarters cup of cold water to form a dough4 ,make into balls between the hands and then drop into the stew4 ,cover closely and boil fast for twelve minutes4 ,now remove the lid and cook for three minutes longer4 ,then season and serve4 ,,to ,,prepare ,,fish ,,for ,,frying ,remove the head1 fins and bones1 using them for the fish stock4 ,place fillets in a dish and marinate for one hour in ,three tablespoons of lemon juice or vinegar1 ,two tablespoons of salad oil1 ,two tablespoons of grated onion1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,then roll lightly in flour and dip into beaten egg1 then in fine crumbs and fry until golden brown in hot fat4 ,,grilled ,,fish ,sea trout1 striped bass or other fish may be used4 ,clean and bone the fish and then place in baking dish and spread freely with salad oil4 ,broil for twelve minutes in broiler of the gas range or bake for fifteen minutes in a hot oven4 ,serve with a fish sauce prepared as follows3 ,chop fine ,four onions1 ,three large tomatoes1 ,two green peppers4 ,now chop two ounces of salt pork or fat bacon very fine and place in a skillet and cook until nicely browned4 ,add the finely chopped onions and tomatoes and green pepper and cook slowly until the vegetables are soft4 ,then season with ,one-half teaspoon of sugar1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper1 ,juice of one-half lemon4 ,mix thoroughly and serve with the fish4 ,,fish ,,loaf ,prepare a sauce as follows3 ,place in a saucepan ,one cup of milk1 ,five tablespoons of flour4 ,stir with a fork until the flour is dissolved and then bring quickly to a boil4 ,cook three minutes and then remove and pour into a mixing bowl1 and add ,two cups of cold-boiled fish1 ,one cup of cold-boiled rice1 ,one cup of stale bread1 prepared as for fish cutlet1 ,four tablespoons of shortening 7finely chopped salt pork if desired71 ,one large onion1 ,one large green pepper1 ,six branches of parsley1 minced very fine1 ,one tablespoon of paprika1 ,one-half teaspoon of mustard1 ,one tablespoon of ,worcestershire sauce1 ,one-half teaspoon of sweet marjoram1 ,one egg4 ,beat hard to thoroughly mix and then pour into a well-greased and floured loaf-shaped pan4 ,place this pan in a larger one containing hot water4 ,bake in a moderate oven for one hour4 ,serve with a sauce made as follows3 ,two cups of stewed tomatoes1 ,four onions1 chopped fine1 ,one green pepper1 chopped fine4 ,cook until onions and peppers are soft and then rub through a coarse sieve4 ,now add ,one-half cup of water1 ,three tablespoons of cornstarch1 ,two teaspoons of salt1 ,one teaspoon of sugar1 ,one-half teaspoon of pepper1 ,pinch of cloves4 ,mix well and then pour into tomato mixture4 ,stir well until the boiling point is reached and then cook three minutes4 ,add two tablespoons of butter and serve4 ,,broiled ,,bass ,have the fish dealer split the bass for broiling1 then wash and pat dry with a paper napkin and cover the cut surface of the fish with salad oil4 ,place on a baking sheet and broil in the broiler of the gas range until nicely browned2 then set in the oven for five minutes to finish cooking4 ,,cream ,,finnan ,,haddie ,cover the fish with cold water and then bring to a boil4 ,drain and cover with cream sauce4 ,now add3 ,one green pepper1 chopped fine1 ,one onion grated1 ,five tablespoons of finely chopped parsley1 ,two tablespoons of butter4 ,simmer slowly for ten minutes to cook the herbs2 then lift to the toast4 ,,long ,,island ,,sound ,,cocktail ,place in a bowl ,one-half bottle of tomato catsup1 ,one tablespoon of grated onion1 ,two tablespoons of finely minced parsley1 ,one tablespoon of finely minced green pepper1 ,one tablespoon of ,worcestershire sauce1 ,one-half teaspoon of mustard4 ,mix well and then take the clam shells and scrub them clean4 ,fill with a mixture as follows3 ,one cup of cold-boiled fish1 ,one onion1 chopped fine1 ,one green pepper1 chopped fine4 ,mix well4 ,make a well in the centre and fill with a sauce4 ,dust with paprika and serve ice cold4 ,,filet ,,fish1 ,,southern ,,style ,clean1 wash and drain fish4 ,do not dry4 ,have fat smoking hot4 ,place fish in pan1 reduce heat and cook slowly until brown and crisp4 ,,fish ,,cakes ,boil fifteen large potatoes and then mash fine and add ,one-half pound of prepared shredded codfish1 ,one egg1 ,lump of butter the size of an egg1 ,one teaspoon of paprika4 ,mix thoroughly and then form into balls4 ,roll in flour and fry until golden brown in hot fat4 ,,cold ,,spice ,,tongue ,select a medium-sized tongue without the gullet and wash well2 then soak for four hours in warm water4 ,place in a deep saucepan and cover with warm water and add ,one carrot1 cut in dice1 ,two onions sliced1 ,one faggot of soup herbs1 ,two bay leaves1 ,two allspice1 ,four cloves1 ,one cup of strong cider vinegar4 ,cover closely and bring to a boil2 then simmer and keep just below the boiling point for three hours4 ,let cool in the liquid and then1 when cold1 chill in the ice box before slicing4 ,the coarse left-over parts of the tongue may be used for meat loaf1 croquettes or hash4 ,,pickled ,,tripe ,cut one pound of cooked honeycomb tripe in pieces one inch by three inches4 ,place in a casserole dish and add ,one cup of vinegar1 ,one-half cup of water1 ,one onion1 cut fine1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper1 ,one bay loaf1 ,eight cloves1 ,ten allspices1 ,one small red pepper pod4 ,cover and bake in hot oven for thirty minutes and then cool4 ,,baked ,,ham1 ,,virginia ,scrub a small ham and cook until tender4 ,the fireless cooker will prevent the ham from wasting while cooking4 ,when tender1 lift and remove the skin4 ,trim to shape and then place in a bowl ,three-quarters cup of brown sugar1 ,one-quarter cup of cinnamon1 ,one teaspoon of nutmeg1 ,one teaspoon of cloves1 ,one teaspoon of allspice4 ,mix thoroughly and then pat and rub into the ham4 ,place in a hot oven and bake for forty minutes1 basting frequently with one-half cupful of water and one-half cupful of vinegar4 ,,corn ,,beef ,,hash ,cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat ,one and one-half cups of pared and diced potatoes1 ,one-half cup of finely chopped onions1 ,one cup of boiling water4 ,cover closely and steam until meat and potatoes are tender and the water is evaporated2 then season4 ,now melt three tablespoons of shortening in an iron frying pan and when hot turn in the hash1 forming an omelet shape in half the pan4 ,when nicely browned1 turn the hash with a cake turner1 still keeping the omelet shape1 and brown4 ,turn on a hot platter and garnish with finely chopped parsley4 ,,brown ,,pot ,,roast ,,of ,,shin ,,beef ,wipe the meat with a damp cloth and then pat into it one-half cup of flour4 ,now heat the bacon fat left from cooking the bacon for breakfast in a saucepan and place in the meat4 ,brown quickly1 turning frequently until every part is nicely browned2 then add two cups of water and cover closely and cook slowly for one hour4 ,now add ,four medium-sized carrots1 ,four medium-sized onions4 ,season and cover again and cook slowly until the meat and vegetables are tender1 usually about thirty-five minutes4 ,now add sufficient water to make one and three-quarter cups of gravy4 ,prepare the dumpling as follows3 ,place one quart of boiling water in a saucepan and add one teaspoon of salt4 ,place in a mixing bowl ,one and one-half cups of flour1 ,one teaspoon of salt1 ,one-quarter teaspoon of pepper1 ,two teaspoons of baking powder1 ,one onion1 grated1 ,one teaspoon of shortening4 ,mix thoroughly and then add one-half cup of water4 ,form to a dough and drop by the teaspoonful into the boiling water4 ,cover the saucepan closely and cook for fifteen minutes2 then lift on a warm dish and place the dumpling as a border around the platter4 ,lift the meat and vegetables in the centre and pour the gravy over all4 ,,virginia ,,sauce ,strain the liquid from the pan in which the ham was baked and add one-half cupful of flour4 ,brown well and then add ,two and one-half cups of the liquid from the pan1 ,one cup of vinegar1 ,one-half cup of syrup1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of nutmeg4 ,bring to a boil and cook for ten minutes4 ,now strain into a gravy bowl and serve4 ,,pork ,,tenderloin ,one and a half pounds of pork tenderloins will make eight nice-sized fillets4 ,place on a platter and baste with ,one small onion1 minced fine1 ,three tablespoons of lemon juice1 ,two tablespoons of salad oil1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,turn the fillet to marinate and when ready to cook lift and roll lightly in flour and then dip in beaten egg and then into fine bread crumbs4 ,cook until golden brown in hot fat4 ,,roast ,,fresh ,,ham ,select a small baby pig ham and have the butcher bone and then leave space for the filling4 ,wipe with a damp cloth and then prepare and fill with highly seasoned bread crumbs4 ,tie into shape and then dust with flour and place in a baking dish and put in a hot oven to brown4 ,then reduce the heat and baste frequently with hot water1 allowing the ham thirty minutes to start and the meat cooking thirty minutes to the pound after that4 ,when ready to serve1 lift to a warm platter and garnish with parsley or water-cress and serve with ,virginia sauce4 ,place one medium-sized apple in with the ham to bake4 ,,braised ,,rolled ,,flank ,,steak ,have the butcher score and trim the steak4 ,now soak sufficient stale bread in cold water to soften4 ,press dry and then rub through a fine sieve4 ,measure and place two cupfuls in the mixing bowl and add ,four tablespoons of shortening1 ,one cup of finely chopped onions1 ,one bunch of potherbs1 chopped fine1 ,one level tablespoon of salt1 ,one level teaspoon of pepper4 ,mix well and then spread on a steak and roll4 ,tie securely with a stout string and then pat three-quarters cup of flour into the meat4 ,melt four tablespoons of shortening in a deep saucepan and when smoking hot add the prepared meat4 ,brown the meat1 turning frequently1 and then1 when nicely brown1 add one cupful of boiling water and simmer slowly1 allowing the meat one-half hour to start cooking and thirty minutes to the pound4 ,add four large onions and when ready to lift one cup of boiling water for gravy4 ,usually this gravy requires no thickening4 ,,planked ,,steak ,have the butcher cut the steak in two and one-half inch thicknesses from the large end of the sirloin4 ,remove the flank end and then the tenderloin1 also taking out the bones4 ,the butcher will do this for you4 ,now1 when ready to prepare the steak1 soak the plank in cold water for one hour4 ,heat the broiler and then place the plank in the oven4 ,cook the steak until quite rare in the broiler and then lift to a hot plank4 ,prepare a border of mashed potatoes and put them in a pastry bag1 forced out around the edge of the plank4 ,garnish and smother with onions and minced green peppers4 ,place in a hot oven for ten minutes4 ,use the tenderloin for minute steaks4 ,hamburg the flank and serve hamburg steaks4 ,,liver ,,and ,,bacon1 ,,creole ,have the butcher cut the liver in thin slices4 ,wipe with a clean damp cloth and then roll in flour and brown in hot fat4 ,now add ,one cup of stewed tomatoes1 ,one and one-half cups of thinly sliced onions1 ,two green peppers1 chopped fine4 ,cover closely and cook for five minutes1 then add ,two tablespoons of cornstarch1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one-quarter teaspoon of mustard1 ,one-half cup of cold water4 ,dissolve the starch and spices well and then bring the mixture to a boil and cook slowly for fifteen minutes4 ,now place mashed potatoes on a large platter1 shaping them flat on top4 ,lay the slices of liver on and then pour over them the sauce and garnish with nicely brown strips of bacon4 ,sprinkle with finely chopped parsley and serve4 ,,chop ,,suey ,slice sufficient meat from the cold roast of pork4 ,now cut in half-inch blocks and place in a pan and add ,one cup of celery1 cut in dice1 ,one green pepper1 minced fine1 ,four onions1 minced fine1 ,one cup of finely shredded cabbage1 ,one and one-half cups of thick brown sauce1 ,two teaspoons of salt1 ,one teaspoon of pepper1 ,one teaspoon of ,worcestershire sauce4 ,heat slowly to the boiling point and cook until the celery and cabbage are tender and then make a border around a large hot platter of cooked noodles and lift on the chop suey4 ,garnish with finely chopped parsley and serve4 ,,note4--,make the brown sauce from the left-over gravy and bones making a stock4 ,,delmonico ,,roast ,,beef ,have the butcher cut the seventh and eighth rib from a roast1 removing the chine bone4 ,now have him remove the blade and meat between it and the skin1 cutting off the top of the ribs4 ,this gives you a heart-shaped piece of very tender beef4 ,it is really the eye of these two ribs4 ,place the roast in a pan and dust lightly with flour1 and then place in a hot oven for thirty minutes to start cooking4 ,now reduce the heat and cook1 allowing twenty minutes to the pound1 counting the time from the minute you reduce the heat4 ,use the top of the ribs and the piece of meat from the blade for the pot roast or a beef la mode4 ,have the butcher remove the blade and roll the flap-like piece around the ribs1 fastening it with a skewer or the entire piece may be boned and rolled4 ,,baked ,,slice ,,of ,,ham ,have the butcher cut the ham in one-inch thick slices4 ,trim and then cut around the edges every two inches apart to prevent curling4 ,place on a baking dish and pour over the ham ,one cup of water1 ,two tablespoons of syrup4 ,bake in slow oven #be minutes4 ,,roast ,,shoulder ,,of ,,lamb ,have the butcher bone and roll the shoulder and then when ready to use wipe with a damp cloth and pack with the following mixture3 ,chop very fine ,three onions1 ,four branches of parsley1 ,one leek4 ,pat with flour and then roast in the oven1 allowing thirty minutes to start cooking and twenty minutes to the pound1 gross weight4 ,baste the meat after it commences to brown with one and one-half cups of boiling water4 ,the season for spring lamb is from ,january to ,july4 ,the meat is delicate and while less nutritious than mutton is delicious4 ,yearling is a splendid choice for lamb4 ,it is fully as nutritious as mutton1 without the excess fat of mutton4 ,fat mutton frequently disagrees with persons of delicate digestion and therefore should be discarded from the menu1 and the yearling should be substituted4 ,the choice mutton is raised in ,virginia1 ,pennsylvania and ,north ,carolina1 while that which comes from ,wisconsin is of splendid quality4 ,canada also sends us some fine meat4 ,prime mutton is large and heavy1 the fat firm and white and the flesh a deep red in color and very finely grained4 ,this meat contains fully as much nutriment as beef4 ,soups and broths made from mutton when the fat is removed are very wholesome and are frequently ordered in diets by physicians4 ,mutton should be hung for a short period to ripen1 but lamb should be used a short time after it is dressed4 ,the cuts in the side of lamb or mutton usually number six3 7#a7 ,the neck1 7#b7 the chuck1 which includes some of the ribs as far as the shoulder blade1 7#c7 the shoulder1 7#d7 the flank or breast1 7#e7 the loin and 7#f7 the leg4 ,in some parts of the country the butcher makes a cut1 using the rack end of the loin and chuck for making the rib or ,french chops4 ,the term chops is intended to designate meat cut from the rack or loin into chops1 preferably one and one-quarter inches thick4 ,where the meat is cut with nine ribs on the loin1 the shoulder and balance of the chuck is cut into chops for panning or braising4 ,these chops require longer time for cooking than those cut from the rack or loin4 ,,accompaniments ,,for ,,lamb ,,and ,,mutton ,serve with a roast shoulder or leg of lamb1 mint sauce1 green grape jelly1 peas or asparagus and baked potatoes4 ,with mutton or lamb chops serve green grape jelly1 mint or currant jelly4 ,mutton may be boiled and served with caper or soubis 7onions7 sauces1 currant jelly sauce1 boiled or mashed potatoes1 peas1 string beans1 asparagus1 stuffed tomatoes and cole slaw4 ,,how ,,to ,,distinguish ,,between ,,lamb ,,and ,,mutton ,look first at the joint above the hoof4 ,in lamb this joint is serrated or tooth-shaped when broken1 while in the yearling and mutton it is the smooth oval ball-and-socket joint4 ,in lamb the bones are pinkish in color2 in mutton the bones are a blue-white color4 ,the pinkish colored skin should be removed from lamb and yearling before cooking4 ,this skin contains the woolly flavor4 ,,bone ,,and ,,stuffed ,,shoulder ,,of ,,lamb ,have the butcher bone the shoulder of lamb and then wipe with a damp cloth4 ,now prepare a filling as follows3 ,mince fine sufficient parsley to measure one-half cup4 ,place in a bowl and add ,one green pepper1 minced fine1 ,two onions1 minced fine1 ,one cup of fine bread crumbs1 ,two teaspoons of salt1 ,one teaspoon of pepper1 ,one-half teaspoon of sweet marjoram4 ,mix and then spread the filling and roll1 tying securely4 ,now pat just sufficient flour into the meat to cover4 ,place on a rack in the baking pan and put in a hot oven4 ,just as soon as the meat becomes brown commence the basting with one cup of boiling water4 ,reduce the heat to a moderate oven4 ,the time to cook3 ,allow the meat thirty minutes for heating1 so as to start cooking1 and then twenty minutes to the pound1 counting gross weight4 ,keep the fact in mind that the rolled and filled meat requires more time than just the plain shoulder4 ,to roast the shoulder unboned allow one-half hour to start cooking and then fifteen minutes to the pound4 ,the leg of lamb may be boned and rolled or rolled and filled1 and then cooked just like the shoulder4 ,,bengal ,,curry ,,of ,,lamb ,use the broken and coarse pieces of meat from the roast lamb4 ,chop fine and then place in a saucepan and add just sufficient water to barely cover4 ,now add ,one onion1 minced fine1 ,one green pepper1 minced fine1 ,four branches of parsley4 ,cook slowly until the meat is very tender4 ,now thicken the gravy1 using cornstarch1 and season with ,one teaspoon of ,worcestershire sauce1 ,four tablespoons of catsup1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of curry powder4 ,make a border of cooked rice on a hot platter4 ,lift the curry into the centre of platter and garnish with one hard-boiled egg1 chopped fine4 ,,baked ,,emince ,,of ,,lamb ,,in ,,green ,,peppers ,mince the left-over portion of roast lamb fine1 then measure and add any filling that may be left over4 ,place in a saucepan and add just sufficient boiling water to cover4 ,cook slowly until tender and then thicken the gravy4 ,now to one cup of the cold meat add ,one cup of boiled rice1 ,one cup of canned tomatoes1 ,three onions1 chopped fine1 ,one tablespoon of salt1 ,one teaspoon of paprika4 ,mix and then fill into the prepared peppers4 ,set in a baking pan and add one cup of boiling water4 ,bake in a moderate oven for thirty-five minutes4 ,serve with cheese sauce4 ,boiled mutton or lamb may be used in these dishes to replace the roast meat4 ,,how ,,to ,,use ,,left ,,over ,,lamb ,cut slices from the roast lamb and then line a large platter with crisp leaves of lettuce4 ,place on the platter the slices of meat4 ,serve with mint or currant jelly4 ,use the uneven pieces for curry of lamb or a baked emince of lamb1 with green peppers and vegetable salad4 ,,lamb ,,boiled ,,with ,,ravoli ,have the butcher cut for stewing one pound of the neck of lamb4 ,wash and place in a saucepan and add ,three pints of cold water1 ,one faggot of soup herbs1 ,one carrot1 cut very fine1 ,two onions1 chopped fine4 ,cook very slowly until the meat is tender and then strain off the broth4 ,cool1 then pick the meat from the bones4 ,chop the meat very fine and add ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,two onions1 grated1 ,one green pepper1 chopped fine1 ,one egg4 ,mix thoroughly and then prepare a dough as follows3 ,place in a mixing bowl ,two cups of flour1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three tablespoons of finely minced parsley4 ,mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough4 ,knead until very smooth and then roll out as thin as paper4 ,cut into four-inch squares and brush the edges with water4 ,place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together4 ,when all are ready drop in a large saucepan of boiling water4 ,cook for fifteen minutes and then lift with a skimmer2 place in a dish and pour over the heated and seasoned lamb broth2 then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley4 ,,lamb ,,haricot ,soak one pint of lima beans overnight and then look over carefully in the morning4 ,parboil and then place in a baking dish with ,one-half cup of diced onions1 ,one pound of neck of mutton cut into cutlets1 ,one cup of canned tomatoes4 ,season with salt and pepper and add sufficient boiling water to cover all4 ,place in a moderate oven and bake for three hours4 ,,individual ,,lamb ,,potpies ,mince the meat left on the leg of lamb4 ,place in a saucepan and cover with cold water1 adding ,one carrot1 diced1 ,four onions1 ,four potatoes cut in halves4 ,cook slowly until the vegetables are soft2 lift the onions and potatoes and thicken the gravy and season with ,two teaspoons of salt1 ,one teaspoon of pepper1 ,one green pepper1 chopped fine1 ,one tablespoon of ,worcestershire sauce4 ,place portion of the meat1 two potatoes1 one onion and some gravy in individual baking dishes4 ,cover with a crust of pastry and bake in a moderate oven for twenty minutes4 ,,spanish ,,macaroni ,mince fine ,three green peppers1 ,four onions1 ,two tomatoes4 ,now place five tablespoons of fat in a frying pan and add the prepared vegetables and cook slowly until tender without browning1 and then add one-half package of cooked macaroni and ,two teaspoons of salt1 ,one teaspoon of pepper1 ,one-half cup of gravy from the kidney stew4 ,cook slowly for fifteen minutes4 ,,fall ,,menu ,,breakfast ,oranges ,cereal and ,cream ,creamed ,beef in ,popover ,cases ,coffee ,,dinner ,radishes ,sliced ,cucumbers ,kidney ,pie ,spanish ,macaroni ,buttered ,beets ,cole ,slaw ,orange ,pudding ,coffee ,,supper ,rice ,croquettes with ,cream ,beef ,sauce ,cole ,slaw ,orange ,shortcake ,tea ,,how ,,to ,,prepare ,,recipes ,,popovers ,place the popover pans in the oven to heat4 ,break one egg in a measuring cup and then fill with milk and turn into the mixing bowl and add ,one-half teaspoon of salt1 ,one cup of sifted flour4 ,beat with a ,dover egg-beater for five minutes and then remove the smoking hot popover pans from the oven and grease well4 ,pour in the batter and place at once in a hot oven and bake for thirty-five minutes4 ,do not open the oven door for ten minutes after the popovers are placed in the oven4 ,when the popovers are twenty-five minutes in the oven1 turn down the gas and then bake slowly to thoroughly dry out for the balance of the time allowed for baking4 ,this amount will make eight small or six large popovers4 ,now1 while the popovers are baking1 the creamed beef can be prepared4 ,cut one-quarter pound of dried beef fine1 using a pair of scissors to cut with4 ,place in a pan and cover with boiling water and let stand for five minutes4 ,drain and then make a cream sauce as follows3 ,place one and one-half cups of milk in a saucepan and add six tablespoons of flour and stir to dissolve1 and then bring to a boil and cook for three minutes4 ,add the prepared dried beef and two tablespoons of finely minced parsley and let simmer slowly until the popovers are ready4 ,cut a slice from the tops of the popovers and fill them with the prepared creamed beef4 ,place a tiny dot of butter on top of each popover and dust lightly with paprika4 ,,kidney ,,pie ,the meat pie can be made to be an economical dish4 ,these pies are served in the ,chelsea ,coffee ,house in ,london4 ,remove the fat and tubes from one large beef kidney and then cut into pieces the size of a walnut4 ,place in a saucepan and add three cups of boiling water and let simmer slowly for ten minutes4 ,turn into a colander and let the cold water run on the kidney for five minutes4 ,now return the kidney to the saucepan and add ,one-half teaspoon of thyme1 ,one-half teaspoon of sweet marjoram1 ,four onions1 cut in pieces4 ,cook slowly until tender and then add sufficient boiling water to cover4 ,add the dumplings1 made as follows3 ,strain gravy from the kidney and add sufficient water to measure three and one-half cups4 ,place in a saucepan and when boiling add the dumplings1 made as follows4 ,place in a mixing bowl ,one cup of mashed potatoes1 ,one cup of flour1 ,one tablespoon of baking powder1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three tablespoons of grated onion1 ,two tablespoons of finely-minced parsley1 ,one egg4 ,work to a smooth paste and then form into balls the size of a large walnut1 and drop into the prepared stock and cook for ten minutes4 ,lift and thicken the gravy slightly4 ,now make a pastry as follows3 ,three cups of flour1 ,one teaspoon of salt1 ,two teaspoons of baking powder4 ,sift and then add the one-half pound of finely chopped suet and rub it into the flour well4 ,mix to a dough with two-thirds cup of water and roll out one-quarter inch thick on a floured pastry board4 ,line a large baking dish or individual custard cups4 ,now put a layer of kidney in the bottom and season with salt1 pepper and finely minced onion4 ,place a dumpling on top and then a layer of thinly sliced hard-boiled egg4 ,cover with well-seasoned gravy and then with a crust1 brushing the edges of the crust well with water4 ,now cut two gashes in the top of the crust to permit the steam to escape and then brush the top with water4 ,if a large pie1 bake for one hour2 if individual ones1 bake in a moderate oven for thirty-five minutes4 ,use three eggs in the kidney pie4 ,,orange ,,pudding ,place in a mixing bowl ,one-half cup of sugar1 ,yolk of one egg1 ,four tablespoons of shortening4 ,cream well and then add the juice and pulp of two oranges1 which should measure three-quarters cup1 and ,one and one-quarter cup of flour1 ,three teaspoons of baking powder4 ,beat to mix and then turn into well-greased and floured mould and cover the mould4 ,boil for one hour and then serve with the following sauce3 ,three-quarters cup of sugar1 ,one-half cup of water1 ,juice of one orange1 ,grated rind of one orange1 ,two tablespoons of cornstarch4 ,stir to dissolve the sugar and starch and then bring to a boil and cook for three minutes and serve4 ,,rice ,,croquettes ,,with ,,cream ,,beef ,mould well-seasoned cooked rice into croquettes2 then dip and flour and brown in hot fat4 ,make a cream sauce as follows3 ,place in a saucepan ,two cups of milk1 ,one-half cup of flour4 ,stir to dissolve the flour and then bring to a boil and cook slowly for five minutes4 ,add one-half pound of dried beef1 prepared as for breakfast1 and serve with the croquettes4 ,,orange ,,short ,,cake ,place in a mixing bowl ,one cup of flour1 ,one-half teaspoon of salt1 ,two teaspoons of baking powder1 ,five tablespoons of sugar1 ,one-half cup of water4 ,beat to a stiff dough and then spread on a well-greased and floured layer-cake pan1 making the dough higher at the sides than in the middle of the pan4 ,cover with sliced oranges1 cut into small pieces with a sharp knife4 ,now place in a bowl3 ,six tablespoons of brown sugar1 ,two tablespoons of flour1 ,one-half teaspoon of nutmeg4 ,mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes4 ,much of the actual preparation of the menu can be prepared on ,saturday4 ,use yolk of one egg for making dressing for coleslaw4 ,for orange cake use ,white of one egg1 ,one-half glass of jelly4 ,place in a bowl and beat until mixture holds its shape4 ,pile on orange shortcake4 ,,hallowe',,en ,on ,hallowe'en the good fairies are permitted to make themselves visible to their many friends--so the traditions of ,ireland tell us4 ,and the little ones1 as they are called by the romantic fun-loving ,irish nation1 play a great many tricks this night on their enemies and they reward their true friends with many blessings4 ,it is truly a wonderful night for the romantic maiden to delve into the future and find1 or try to find1 her luck when seeking for the knowledge of her future life partner4 ,in those good old days of long ago1 the lad and lassie spent a pleasant evening trying all the lucky spells to insure them success in their love affairs for the coming year4 ,and in the midst of much hilarity many games are played2 there are bobbing and ducking for apples1 spinning the plate1 post-office1 heavy1 heavy1 what hangs over and forfeits4 ,these were some of the old-fashioned ways the boys and girls of yesteryear passed a happy evening4 ,other old legends told that this one night in the year the spooks or ghosts were permitted to roam the earth1 so that1 to escape their notice1 all must go masked--hence our young folk disguised themselves and wandered forth from house to house1 seeking entertainment2 for many informal parties were held on this eve and no one was refused admission2 each visitor was treated to apples and nuts and then he wandered on his way4 ,let your young folk entertain their friends with a good old-fashioned ,hallowe'en party2 let them play the old games of long ago1 and then close to the magic hour of midnight serve a real old-fashioned ,hallowe'en supper4 ,,some ,,suggestive ,,menus ,no4 #a4 ,cider ,salted ,nuts ,olives ,sardines and ,potato ,salad ,jack o' ,lantern ,cakes ,coffee ,no4 #b4 ,cider ,cup ,radishes ,celery ,gloucester ,cod a la ,king ,cheese ,sandwiches ,fruit ,cakes ,coffee ,nuts ,raisins ,apples ,no4 #c4 ,celery ,salted ,nuts ,baked ,virginia ,ham ,potato and ,pepper ,salad ,rolls ,butter ,ice ,cream ,coffee ,no4 #d4 ,radishes ,home-made ,pickles ,fried ,oysters ,potato and ,celery ,salad ,rolls and ,butter ,fruit ,ginger ,bread ,coffee ,have corn husks and pumpkins for the decorations2 use autumn leaves1 strung together1 for wall decorations4 ,cover the table with a silence cloth and then with linen table cloth1 and place in the centre of the table a new wooden pail filled with cider4 ,bank the sides of the pail with corn husk1 golden ears of corn and autumn leaves4 ,now wire the handle so that it will be in an upright position4 ,wrap the handle with yellow tissue paper and fasten a small jack o'lantern made from a small pumpkin to the handle1 so that it will hang in the well of the bucket4 ,arrange the table in the usual manner4 ,serve the cider from this well during the supper4 ,hollow out a medium-sized pumpkin and cut in it a jack o' lantern and set bowls in the pumpkins to hold the radishes1 pickle and sandwiches1 sugar1 etc41 and make tiny pumpkins from the yellow crpe paper1 filling them with hard candies for souvenirs4 ,,how ,,to ,,make ,,the ,,cider ,,cup ,place in a large bowl some crushed ice and ,one gallon of cider1 ,three bananas1 cut into thin slices1 ,two oranges1 cut into thin slices1 ,three baked apples1 cut into bits4 ,mix and then serve4 ,,sardine ,,and ,,potato ,,salad 7,twenty-five ,persons7 ,wash and then cook eight pounds of potatoes until tender and then1 when cool1 peel and cut into thin slices into a large mixing bowl4 ,now add ,one cup of finely chopped onions1 ,one-half cup of finely chopped parsley1 ,one cup of finely chopped green peppers1 ,two cups of finely chopped celery1 ,two cups of mayonnaise or cooked dressing1 ,one-half cup of vinegar1 ,one tablespoon of salt1 ,one teaspoon of pepper1 ,one and one-half teaspoons of mustard4 ,toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest4 ,mould it into a cone and then lay four sardines1 tail end up1 against the salad4 ,garnish with finely chopped parsley and serve4 ,,jack ,o' ,,lantern ,,cakes ,bake a sponge cake in individual or muffin pans and then ice with chocolate water icing and make the lantern face with white icing4 ,,gloucester ,,cod ,a ,,la ,,king 7,twelve ,persons7 ,select a three-pound piece of boneless salt cod from the center cut2 soak for three hours and then place in a piece of cheese-cloth and tie loosely1 plunge into boiling water and boil for thirty minutes4 ,drain4 ,place two quarts of milk in a saucepan and add one and one-half cups of flour4 ,stir with a wire spoon to dissolve the flour and then bring to a boil and cook slowly for ten minutes4 ,now add ,two well beaten eggs1 ,the prepared fish1 broken into flakes with a fork1 ,juice of one lemon1 ,two green peppers1 cut into pieces and parboiled1 ,one tablespoon of grated onion1 ,one teaspoon of paprika4 ,heat slowly until very hot and then serve on toast4 ,,fruit ,,cake ,place in a mixing bowl ,two and one-half cups of syrup1 ,one cup of shortening4 ,cream well and then add ,eight cups of flour1 ,four level tablespoons of baking powder1 ,one cup of milk1 ,one-half cup of cocoa1 ,one tablespoon of cinnamon1 ,one teaspoon of cloves1 ,one teaspoon of allspice1 ,two eggs1 ,two cups of finely-chopped peanuts4 ,beat to mix thoroughly and then grease and flour a baking pan and turn in the batter4 ,place the raisins one at a time on the top of the batter and gently press them into the dough4 ,bake for fifty minutes in a slow oven4 ,cool and then ice and decorate with ,hallowe'en figures and then cut into blocks4 ,,fall ,,menu ,,breakfast ,grapes ,cereal and ,cream ,fried ,butterfish1 ,creole ,hashed ,brown ,potatoes ,water-cress ,rolls ,coffee ,,dinner ,grape ,juice ,cocktail ,pot ,roast ,beef1 ,spanish ,brown ,potatoes ,string ,beans ,tomato ,salad ,rolls ,coffee ,,supper ,fried ,tomatoes ,cream ,gravy ,potato ,salad ,corn ,bread ,apple ,sauce ,tea ,,butterfish1 ,,creole ,cleanse the fish and wash well and then drain4 ,now roll lightly in flour and brown in hot fat quickly4 ,place in a baking dish and add the following sauce3 ,one cup of stewed tomatoes1 ,four onions1 chopped fine1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of thyme4 ,bake in the oven for twenty minutes and then serve from the dish4 ,other fish may be used in place of the butter fish4 ,,winter ,,menu ,,breakfast ,grapes ,cereal and ,cream ,virginia ,griddle ,cakes ,syrup ,coffee ,,dinner ,home-made ,chow-chow ,piccalilli ,ye ,olde-,tyme ,english ,oyster ,pye ,mashed ,potatoes ,buttered and ,spiced ,beets ,coleslaw ,grape ,tapioca ,blanc ,mange ,coffee ,,supper ,bean ,sausages ,cream ,gravy ,potato ,salad ,raisin ,cake ,tea ,a nice change for the family is to give them corn muffins and plain rolls or biscuits in place of bread4 ,usually in the hurry and bustle of getting the business folk off in time in the morning and then preparing the children for school the housewife does not have the time to prepare these homey1 old-fashioned breads for breakfast4 ,the price of butter makes it almost prohibitive to use it as a spread for hot cakes1 yet we all like the butter flavor4 ,so let us follow the example of the thrifty ,new ,england woman1 who puts the syrup into a good-sized pitcher and then adds two tablespoons of butter to one and one-half cups of syrup4 ,place the pitcher into a pan of warm water and then heat4 ,stir frequently1 so that the butter will melt and blend thoroughly with the syrup4 ,just before sending to the table beat thoroughly4 ,this not only makes a delicious spread for hot cakes and waffles and the like1 but it is a real economy and a saving in butter4 ,,grape-,,juice ,,cocktail ,place one pound of grapes in a saucepan and add three cups of water4 ,bring to a boil and cook until soft4 ,rub through a fine sieve and then sweeten and chill4 ,fill into cocktail glasses and serve4 ,,pot ,,roast ,,beef1 ,,spanish ,place in a mixing bowl and chop fine ,two tomatoes1 ,four onions1 ,three green peppers1 ,four branches of parsley4 ,now add ,one teaspoon of paprika4 ,mix and pack into the meat1 pushing well into the roll4 ,roll the meat in flour and then melt the suet in a deep saucepan and add the meat4 ,brown well and add one-half cup of flour4 ,stir until well browned and then add one quart of boiling water4 ,cover closely and then cook1 allowing one-half hour for each pound of meat1 gross weight4 ,one hour before cooking add six small onions and one carrot cut in quarters4 ,when ready to serve1 add one quart of boiling water and season to taste4 ,this will provide sufficient gravy to use for two meals4 ,,grape ,,tapioca ,,blanc ,,mange ,place in a saucepan ,one cup of water1 ,two cups of grape juice1 ,three-quarters cup of finely granulated tapioca4 ,bring to a boil and then cook slowly for thirty minutes and then add ,three-quarters cup of sugar1 ,one-half teaspoon of salt4 ,cook five minutes longer4 ,now rinse custard cups with cold water and pour in the blanc mange4 ,let cool and then turn on a saucer and pile with the fruit whip made from ,white of an egg1 ,one-half glass of jelly4 ,beat until it holds its shape4 ,,bean ,,sausage ,open a can of beans and drain well1 then mash and put through a sieve into a mixing bowl4 ,add ,two onions1 grated1 ,two tablespoons of parsley1 chopped fine1 ,one-quarter teaspoon of mustard1 ,one-half teaspoon of paprika4 ,mix well and then mould into sausages4 ,roll them in flour and brown in hot fat4 ,use the liquid drained from the beans and sufficient milk to measure one and one-half cups4 ,place in a saucepan and add five tablespoons of flour4 ,stir to dissolve and then bring to a boil and cook for five minutes4 ,add ,three-quarters teaspoon of salt1 ,one-quarter teaspoon of pepper1 ,two tablespoons of finely-minced parsley4 ,,virginia ,,griddle ,,cakes ,place one cup of corn meal in a mixing bowl and add ,one teaspoon of salt1 ,three tablespoons of shortening1 ,three tablespoons of syrup1 ,one cup of boiling water4 ,beat to mix and then add ,two cups of cold water1 ,one egg1 ,two and one-half cups of flour1 ,two level tablespoons of baking powder4 ,beat hard to mix and then bake on a hot griddle4 ,,buttered ,,and ,,spiced ,,beets ,cook the beets until tender and then drain and cut into slices4 ,now place in a small saucepan ,one tablespoon of butter1 ,two tablespoons of vinegar1 ,two tablespoons of hot water1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-eighth teaspoon of mustard1 ,tiny pinch of cloves4 ,when boiling hot1 pour over the sliced beets4 ,use the yolk of egg for making the dressing for the cole slaw and the white of egg and one-half glass of jelly for making the meringue for the grape tapioca blanc mange4 ,,ye ,,old-,,tyme ,,oyster ,,pye ,to prepare the crust1 place in a mixing bowl ,two cups of sifted flour1 ,one teaspoon of salt1 ,two teaspoons of baking powder4 ,sift to mix and then put one-quarter pound of suet through the food-chopper4 ,then rub the finely chopped suet through a fine sieve to remove the stringy parts4 ,now rub the suet into the flour and mix to a dough with one-half cup of cold water4 ,then chop and fold for two minutes4 ,turn on a floured pastry board and divide into two pieces4 ,roll out one-half of the dough until one-quarter inch thick and then turn a large plate over this dough and cut around the edge of the plate4 ,be sure that the plate is at least two inches larger than the top of the baking or casserole dish4 ,now drain the oysters and look over carefully for the bits of shell4 ,place the oysters in a casserole or baking dish and add the stalk of celery that has been scraped clean and then diced and cooked until tender1 also ,one grated onion1 ,three tablespoons of parsley1 ,three cups of thick cream sauce1 ,one and one-half teaspoons of salt1 ,one teaspoon of white pepper1 ,one-eighth teaspoon of thyme4 ,mix thoroughly and then make two or three small gashes in the top of the crust and cover the oysters with it1 pressing the crust well against the edges of the dish4 ,brush the top of crust with water and bake in a moderate oven for thirty-five minutes4 ,use equal parts of the oyster liquor and milk for making the cream sauce4 ,chop the celery leaves as well as the stalk4 ,now roll out the balance of the pastry and cut into three-inch squares4 ,score the tops lightly with a knife or prick with a fork1 and place on a baking sheet and bake a delicate light brown4 ,wrap in a napkin to keep warm4 ,when ready to serve the oyster pie1 place two of the squares of pastry on a plate and then lift on the oyster pie1 and then place a second piece right over the crust of pie4 ,pour over this top piece of pastry two tablespoons of the sauce from the oyster pie4 ,,raisin ,,cake ,place in a mixing bowl ,three-quarters cup of sugar1 ,one egg1 ,four tablespoons of shortening1 ,two cups of flour1 ,four teaspoons of baking powder1 ,three-quarters cup of water4 ,beat to thoroughly mix and then pour into well-greased and floured loaf-shaped pan4 ,now spread one-half package of raisins on top and gently press them with the back of the spoon until the dough covers them4 ,bake in a moderate oven for thirty-five minutes4 ,,turkey ,a creole method of roasting turkey1 chicken1 duck or game or broiling fowl1 birds or game is given below4 ,clean and prepare the bird to suit the taste1 and when ready to cook1 whether broiling1 roasting or baking1 lard the breast with many strips of salt pork or bacon1 or fastened on with toothpicks4 ,place in a hot oven to sear1 then turn the bird1 be it large or small1 on its breast4 ,roast1 bake or broil for three-quarters of the time on its breast1 basting every ten minutes4 ,dredge occasionally with flour4 ,do not season at the beginning of cooking1 but delay this until the last quarter of the time allotted for cooking the bird1 then turn it on its breast to brown4 ,finish cooking1 basting every ten minutes4 ,this method permits the heat to cook the heaviest part of the bird slowly1 so that1 by turning on its breast1 the bony structure may receive the intense heat4 ,birds or fowls that are old should be steamed before roasting4 ,this method will make them tender and juicy4 ,,filling ,,and ,,gravy ,,dry ,,filling ,one pint of stale bread crumbs1 ,one large onion1 minced fine1 ,one teaspoon of poultry seasoning1 ,one teaspoon of salt1 ,two tablespoons of bacon fat or good beef drippings4 ,rub all together into a crumby mass1 then pack into the fowl4 ,,wild ,,game ,,filling ,put through the food chopper enough celery tops1 with leaves1 to make one cupful1 also3 ,one medium-sized onion1 ,one level teaspoon of sweet marjoram1 ,one level teaspoon of sage1 ,two teaspoonfuls of parsley1 minced fine1 ,one-fourth teaspoon of pepper1 ,one cupful of well-dried bread crumbs4 ,mix well1 then fill into wild duck or goose4 ,,baked ,,chicken ,,and ,,noodles ,prepare the chicken for fricasseeing1 cook until tender and then lift it4 ,now cook the noodles in the broth and season4 ,lift the cooked noodles into a baking or casserole dish4 ,now brown the chicken quickly on one side in a frying pan1 using just sufficient shortening to prevent burning4 ,lay the chicken on the noodles and then thicken the broth slightly1 adding ,one tablespoon of minced parsley1 ,one tablespoon of minced onion4 ,pour over the chicken and noodles and bake in a hot oven for twenty-five minutes4 ,,apple ,,and ,,raisin ,,filling ,,for ,,duck ,chop enough apples fine to measure one pint4 ,add ,one-half cup of seeded raisins1 ,one and one-half cups of bread crumbs4 ,season with salt1 pepper and sweet marjoram4 ,mix together with two tablespoonsful of melted butter4 ,pack into duck4 ,,giblet ,,gravy ,mince the giblets fine4 ,brown into two tablespoonfuls of bacon fat1 adding two tablespoonfuls of flour4 ,brown well1 then add one quart of water4 ,cook slowly while the fowl is roasting for one and one-half hours4 ,rub through a sieve1 then return to the fire and bring to a boil4 ,it is then ready to serve4 ,,minced ,,giblets ,,on ,,toast ,cook the giblets for one hour in one pint of water4 ,put through the food chopper1 adding ,one onion1 ,one hard-boiled egg1 ,one-fourth cup of canned tomatoes4 ,season with ,one-eighth teaspoon of mustard1 salt and pepper to taste4 ,serve on toasted strips of bread for luncheon4 ,,turkey ,,meat ,,biscuits ,prepare the dough as for biscuits4 ,turn out on a pastry board and pat or roll out one-quarter inch thick4 ,spread one-half of the dough with the prepared turkey meat4 ,fold over the balance of the dough1 press firmly4 ,cut with a sharp knife into squares and brush the tops of the biscuits with milk4 ,bake for twenty minutes in a hot oven4 ,,note4--,these biscuits may be prepared the night before and placed in a cold place and baked in the morning4 ,,left-,,over ,,turkey ,,utilizing ,,the ,,left-,,over ,,turkey ,remove the meat from the carcass1 separating the white from the dark meat4 ,pick the carcass clean and then break the bones and place in a soup kettle and cover with cold water and add ,one-half cup of chopped onions1 ,one-half cup of diced carrots1 ,one faggot of soup herbs4 ,bring to a boil and cook slowly for two hours4 ,strain into a bowl and this stock can be used for soups1 sauces and gravies4 ,,turkey ,,croquettes ,one and one-half cups of very thick cream sauce1 ,one cup of fine bread crumbs1 ,one and one-half cups of turkey meat1 ,three tablespoons of finely minced parsley1 ,two tablespoons of grated onions1 ,two teaspoons of salt1 ,one teaspoon of paprika4 ,mix thoroughly and then mould into croquettes and dip in beaten egg and then into fine bread crumbs4 ,fry until golden brown in hot fat4 ,,turkey ,,au ,,gratin ,two cups of thick cream sauce1 ,one and one-half cups of turkey meat1 ,one tablespoon of grated onion1 ,three tablespoons of finely minced parsley1 ,two hard-boiled eggs1 chopped fine1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper4 ,mix and then pour in a baking dish4 ,cover the top with fine bread crumbs and two tablespoonfuls of grated cheese and bake for thirty-five minutes in a moderate oven4 ,,turkey1 ,,terrapin ,,style ,use the dark meat4 ,prepare one and one-half cupfuls of cream sauce and then add ,one and one-half cups of prepared turkey meat1 ,two hard-boiled eggs1 cut in eighths1 ,pinch of nutmeg1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper1 ,juice of one lemon4 ,heat slowly to boiling point and then add one-half cupful of brown sauce1 made from turkey stock4 ,add one teaspoonful of grated lemon rind and then serve4 ,,meat ,,roll ,use level measurements4 ,this is a very nice dish for a luncheon4 ,place in a bowl ,two cups of sifted flour1 ,one and one-half teaspoons of salt1 ,one-quarter teaspoon of paprika1 ,four teaspoons of baking powder4 ,sift twice and then rub in three tablespoonfuls of shortening and then mix to dough with two-thirds cup of water4 ,roll out on slightly floured board one-quarter inch thick1 and spread with finely minced turkey meat1 which has been seasoned with ,one tablespoon of grated onion1 ,one green or red pepper1 minced fine1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,roll for jelly-roll and pinch the edges together well4 ,place in well-greased baking pan and bake for forty-five minutes in a hot oven4 ,start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes4 ,serve by cutting in slices and then cover with cream sauce4 ,,turkey ,,pot ,,pie ,place in a baking dish a layer of parboiled and diced potatoes4 ,season with finely minced onion and parsley and green or red pepper1 chopped fine4 ,now add a layer of turkey meat4 ,repeat this until the dish is full and then add a sauce made from ,one cup of milk1 ,one cup of turkey stock1 ,five tablespoons of flour4 ,stir until flour is dissolved in the milk and stock and bring to a boil4 ,season and then pour over the turkey in the baking dish4 ,cover the top of the dish with lattice strips of pastry4 ,brush with milk or water and bake forty-five minutes in a hot oven4 ,,some ,,soups ,,using ,,the ,,turkey ,,stock ,made by simmering bones and carcass of turkey in sufficient water to cover4 ,,turkey ,,soup1 ,,italian ,cook three ounces of macaroni in one quart of boiling water for twenty minutes and then drain and blanch under running water4 ,place in a saucepan and add ,two and one-half pints of turkey stock1 ,two onions1 cut fine1 ,tiny bit of garlic4 ,cook slowly for fifteen minutes and then serve with grated cheese4 ,,mulligatawney ,place four cupfuls of turkey stock in a saucepan and add ,three apples1 chopped fine4 ,one carrot1 ,one small onion4 ,bring to a boil and cook slowly until vegetables are soft and then place three tablespoonfuls of shortening in saucepan and add one-half cupful of flour4 ,stir until well browned and then add two cupfuls of turkey stock4 ,cook for ten minutes and add to the soup4 ,bring to a boil1 then strain and season with ,one level tablespoon of salt1 ,one and one-half teaspoons of paprika1 ,one-fourth teaspoon of nutmeg1 ,three pints of turkey stock1 ,one-half cup of finely chopped celery1 ,one carrot diced1 ,four tablespoons of washed rice4 ,bring to a boil and cook for thirty-five minutes very slowly and then season4 ,,cabbage ,,pudding ,chop one medium-sized head of cabbage fine and parboil until tender4 ,then drain and place in a bowl and add ,two onions1 grated1 ,one cup of left over cold meat1 chopped fine4 ,season well and then place a layer of the prepared cabbage in a baking dish and then a layer of bread crumbs4 ,pour two cups of thick cream sauce over all and place a thin layer of bread crumbs on top4 ,bake in a moderate oven for thirty minutes4 ,,family ,,thanksgiving ,,dinner ,,for ,,six ,,persons1 ,,from ,a ,,new ,,england ,,farm ,,house ,oyster ,soup ,home ,pickled ,onions ,chow-chow ,chili ,sauce ,boston ,brown ,bread ,fish ,balls ,roast ,turkey ,brown ,gravy ,oyster ,filling ,cranberry ,sauce ,bannocks ,baked ,potatoes ,mashed ,turnips ,creamed ,onions ,buttered ,parsnips ,coleslaw ,pepperhash ,corn ,relish ,jams1 ,jellies and ,conserves ,mince and ,pumpkin ,pies ,coffee ,maple ,fudge ,preserved ,plums ,the good old-fashioned oyster soup1 made from the famous recipe that has been in the family for so many years1 was served from two immense old white china tureens4 ,grandpa ,perkins1 sitting at the head of the table1 ladled out the soup1 and after it was placed and every one was seated1 grandpa rapped the table with the big horn handle of the carving knife and every head was bowed in silent prayer while his voice was uplifted in thankful ,thanksgiving praise1 to which we all responded with a solemn amen4 ,,chicken ,,roll ,place in a mixing bowl ,three cups of sifted flour4 ,one teaspoon of salt1 ,three level tablespoons of baking powder4 ,sift to mix1 rub in five tablespoons of shortening and mix to dough with one cup of water4 ,roll on pastry board one-quarter inch thick and spread with the prepared filling4 ,roll as for jelly-roll1 place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes4 ,serve with tomato or creole sauce4 ,,prepared ,,filling ,mince the giblets fine and pick the meat from the neck and carcass1 putting the skin through the food-chopper4 ,place in a bowl and add ,two onions1 grated1 ,one green pepper1 minced fine1 ,four tablespoons of finely-chopped parsley1 ,one-half cup of bacon1 cut in dice and nicely browned1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper4 ,mix thoroughly and spread as directed upon the dough4 ,,boston ,,brown ,,bread ,place in a mixing bowl ,one-half cup of cornmeal1 ,one-half cup of barley flour1 ,one-half cup of rice flour1 ,one teaspoon of salt1 ,one-half cup of molasses1 ,one level teaspoon of soda1 ,one and one-quarter cups of sour milk4 ,beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full4 ,cover and place in a deep saucepan4 ,fill the saucepan two-thirds full of boiling water4 ,boil steadily for one and three-quarters hours2 then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out4 ,next come the fish balls--not the great1 round old-fashioned grease-soaked one of commerce1 but the daintiest golden brown balls the size of bantam eggs1 fried in smoking hot fat and laid on snowy white napkins in piles1 with sprigs of parsley stuck between them4 ,,aunt ,,polly ,,rives',s ,,one-,,egg ,,cake ,one egg1 ,one cup of brown sugar1 ,five tablespoons of shortening1 ,cream well and then add ,one and three-quarter cups of flour1 ,four teaspoons of baking powder1 ,one cup of milk4 ,beat to thoroughly mix4 ,add one cup of seeded raisins2 pour in a well-greased and floured loaf-shaped pan and bake forty minutes in moderate oven4 ,,real ,,old ,,vermont ,,oyster ,,soup ,for six people4 ,drain one dozen oysters free from the liquid1 then strain the liquid into a saucepan4 ,wash and look carefully over the oysters to remove all bits of shell4 ,chop the oysters very fine and then return them to the oyster liquid4 ,add one tablespoon of butter and a tiny pinch of thyme2 then heat to the scalding point and add two and one-half cups of scalding hot milk4 ,let come to a boil1 remove from the fire and serve4 ,scald the milk in a double boiler4 ,,cousin ,,hetty',s ,,fish ,,balls ,time was1 said ,cousin ,hetty1 when we used to flake out fish1 but since brother and old ,amos went into the fish business1 we generally use the shredded fish4 ,recipe for six persons4 ,open a package of prepared shredded codfish and then turn into a piece of cheese-cloth and plunge four or five times into a large bowl of hot water4 ,squeeze dry4 ,cook and then mash sufficient potatoes to measure three cups and then add the prepared fish and ,two tablespoons of grated onion1 ,four tablespoons of finely-minced parsley1 ,one teaspoon of paprika1 ,one-quarter cup of milk1 ,two tablespoons of butter4 ,beat hard to mix thoroughly and then mould into small balls2 roll in flour2 dip in beaten egg and milk and then roll in fine crumbs and fry until golden brown in hot fat4 ,,bannocks ,for six persons4 ,place in a saucepan ,two cups of boiling water1 ,one-half teaspoon of salt1 ,two tablespoons of maple sugar1 ,four tablespoons of syrup1 ,three-quarters cup of cornmeal4 ,cook until it is a thick cornmeal mush1 then let cool4 ,spread very thin on well-greased baking sheet2 brush with melted shortening and bake in a hot oven4 ,in the days of long ago these bannocks were usually baked before the open fire4 ,the feature of the dinner1 three large turkeys1 were cooked until golden brown and juicy tender4 ,nigh about the coming of the first of ,october1 grandma gives strict orders that every morsel of bread crumbs1 even though it is just the war bread1 be saved4 ,for you know lots of bread crumbs are needed for the fish cakes and then filling of the birds4 ,this stale bread is thoroughly dried out and then put through the food chopper1 then sifted4 ,the coarse crumbs are used for filling the turkey4 ,in the good old days of yesteryear when a large majority of us felt that ,thanksgiving would be incomplete without the turkey1 it required careful planning to use the left-overs without waste1 as the family quickly tired of too much turkey when served for three or four meals4 ,however1 left-over chicken or turkey may be served in the following dishes3 ,,brown ,,emince ,,fowl ,pick the meat from the back1 carcass and neck and mince fine the giblets4 ,place in a saucepan and add to one and one-half cups of the prepared meat ,one onion1 ,one green pepper1 minced fine1 ,three-quarters cup of boiling water4 ,cook gently for twenty-five minutes1 then place in a saucepan two tablespoons of shortening and four tablespoons of flour4 ,stir to blend thoroughly and then brown until a rich golden brown4 ,turn in the prepared emince and stir to mix and season with ,salt1 ,white pepper1 ,tiny pinch of mustard1 ,tiny pinch of poultry seasoning4 ,make a border of mashed potatoes on a warm platter and fill the emince in the centre of the platter and garnish with finely minced parsley4 ,,chicken ,,dumplings ,remove all the meat from the left-over carcass and break the bones4 ,place the bones in a stock pot and add ,three pints of cold water1 ,two onions1 ,one fagot of potherbs1 ,one cup of well-crushed tomatoes4 ,bring to a boil and simmer slowly for two and one-half hours4 ,strain the stock and season with ,salt1 ,white pepper1 ,three tablespoons of finely-minced parsley4 ,now place sufficient meat picked from the carcass through the food chopped to measure1 when chopped fine1 one cup2 place in a bowl and add ,one large onion1 grated1 ,four tablespoons of finely-chopped minced parsley1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper1 ,two cups of sifted flour1 ,three level teaspoons of baking powder1 ,one tablespoon of shortening1 ,one well-beaten egg1 ,seven tablespoons of water4 ,work to a smooth dough1 then drop from the tablespoon into boiling stock4 ,cover closely and let cook for fifteen minutes4 ,lift on a slice of toast and then quickly add to the stock ,one cup of minced chicken4 ,then dissolve ,one-half cup of flour1 ,one-half cup of water1 and stir to blend thoroughly4 ,add to the stock and then bring to a boil2 cook for five minutes and pour over the dumplings4 ,sprinkle with finely minced parsley and send to the table at once4 ,,chicken ,,loaf ,this delightful old southern dish is always welcomed by the family4 ,put the meat picked from the carcass and neck1 with the giblets1 through the food chopper1 about one and one-half cups4 ,mince fine one-half cup of bacon and sufficient onions to measure one cup4 ,brown the bacon and simmer the onions in the bacon fat until tender1 taking care not to brown4 ,now add ,two and one-half cups of cold cooked rice1 ,one cup of very thick cream sauce1 ,one cup of fine bread crumbs1 ,one tablespoon of ,worcestershire sauce1 ,one and one-half teaspoons of salt1 ,one teaspoon of white pepper1 ,one well-beaten egg4 ,mix thoroughly1 then pack into well-greased and floured loaf-shaped pan4 ,set the pan in a large one containing warm water and bake for one hour in a slow oven4 ,remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes4 ,serve with parsley1 cream or tomato sauce while hot2 cut the balance cold and serve with mayonnaise or tartare sauce4 ,,christmas ,,dinner ,clear ,tomato ,soup ,onion ,relish ,curly ,celery ,baked ,chicken ,spicy ,filling ,brown ,gravy ,cranberry ,jelly ,sweet ,potato ,pone ,mashed ,turnips ,coleslaw ,mince ,pie ,coffee ,,onion ,,relish ,chop fine sufficient onions to measure one cup and then place two tablespoons of fat in a frying pan4 ,when hot1 add the onions1 cover closely and simmer slowly until tender4 ,season with salt and paprika and three tablespoons of vinegar4 ,cool and serve as a relish4 ,,curly ,,celery ,scrape and thoroughly cleanse two stalks of celery and remove part of the green top and the bruised outside pieces4 ,cut each stalk in half from the root to the stem and then split again4 ,place in cold water and allow to crisp and cool4 ,,grandma ,,perkins',s ,,spicy ,,filling ,put the green and rough outside parts of the celery ,four onions1 ,one bunch of potherbs1 through the food chopper and chop fine2 then add ,three cups of stale bread crumbs1 ,one and one-half teaspoons of salt1 ,five tablespoons of shortening1 ,one teaspoon of pepper1 ,three-quarters cup of chicken stock4 ,mix and then fill into the prepared chicken4 ,sew the opening with a stout darning needle and string4 ,now rub the chicken thoroughly with shortening and cover with flour4 ,place in the oven and let brown slightly2 then turn the chicken breast down and baste every ten minutes4 ,turning the chicken with the breast down causes the juices to permeate the white meat and thus make it tender and juicy4 ,turn the chicken and allow the breast about twenty minutes for browning before taking from the oven4 ,,baked ,,chicken ,select a plump stewing chicken about five pounds and then singe1 draw and wash thoroughly4 ,cover slowly and steam until tender2 then fill with a spicy filling and place in a moderate oven to roast for one and three-quarters hours1 basting every ten minutes4 ,in order to be sure that the fowl will be sufficiently tender1 remember to steam it ahead of time4 ,,cranberry ,,jelly ,wash one pint of cranberries2 then drain and place in a saucepan4 ,add three-quarters cup of water4 ,cover and cook until soft2 then rub through a fine sieve4 ,add two cups of brown sugar and bring to a boil4 ,cook for ten minutes and then pour into small custard cups to mould4 ,,sweet ,,potato ,,pone ,wash and then boil one-quarter peck of sweet potatoes4 ,cool and remove the skins4 ,place in a bowl and mash1 seasoning with ,one-half teaspoon of nutmeg1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper1 ,two tablespoons of butter4 ,grease a baking pan well2 then dust with flour and spread the prepared sweet potatoes in the pan about one inch thick4 ,sprinkle the top thickly with nutmeg and place one tablespoon of butter over the top in tiny dots4 ,bake in a moderate oven for twenty-five minutes4 ,remove from the oven and let stand for five minutes4 ,cut into squares and lift with a cake turner to a hot plate4 ,,coleslaw ,shred the cabbage fine and then chop one green pepper4 ,place in water to crisp4 ,make a mayonnaise dressing by placing on a plate ,yolk of one egg1 ,one teaspoon of mustard1 ,one-half teaspoon of paprika1 ,one teaspoon of sugar1 ,one teaspoon of vinegar4 ,work to a smooth paste and then add the oil slowly at first and then faster until all the oil is thoroughly incorporated1 beating it quite hard4 ,add the salt to taste4 ,now add the vinegar to reduce to desired consistency2 then drain the cabbage1 turn on a cloth and let dry before pouring over the dressing4 ,use three-quarters cup salad oil4 ,,mince ,,pie ,two cups of flour1 ,one-half teaspoon of salt1 ,one teaspoon of baking powder1 ,two teaspoons of sugar4 ,place in a mixing bowl and then sift4 ,now rub three-quarters cup of shortening and mix to a dough with about six tablespoons of water4 ,divide the dough1 then roll out and cover a pie plate4 ,use one and one-half pounds of mincemeat to fill4 ,cover with a crust and then wash with beaten egg4 ,bake in a moderate oven for forty-five minutes4 ,,note4--,to wash the pie use one-half of beaten egg1 using the balance in the chicken filling4 ,you know there is a great little story told about the pie-loving ,new ,englanders1 and as the story goes1 there are only two kinds of pie1 namely1 ',tis mince and 'tain't mince4 ,so1 as ,grandma ,perkins says1 ,this is all mince4 ,,how ,,to ,,prepare ,,the ,,mince ,twelve medium-sized apples1 ,one-half pound of candied citron1 ,one-half package of seeded raisins1 ,one pound of shelled peanuts1 ,three-quarters pound of suet1 ,one pound of dried peaches1 ,one lemon4 ,put all through the food chopper and then place ,one quart of syrup1 ,one pound of brown sugar1 in a preserving kettle and bring to a boil4 ,cook for ten minutes and then add the prepared fruits and suet that have been put through the food chopper and add ,one package of seeded raisins1 ,one tablespoon of cinnamon1 ,one teaspoon of ginger1 ,one teaspoon of cloves1 ,one-half teaspoon of allspice1 ,one-half teaspoon of nutmeg1 ,one-half teaspoon of salt1 ,three-quarters cup of strong cider vinegar4 ,stir to mix thoroughly1 then cook for ten minutes4 ,cool and then fill into fruit jars4 ,pour one tablespoon of salad oil on top2 adjust the rubber and lid and seal4 ,process in hot water bath for twenty minutes and then cool and store4 ,this mince will be found to be most delicious1 and it will keep until used4 ,grandma ,perkins's grandad was a ,hiram ,teesdale1 of ,gloucester1 ,england1 and this recipe is over #djj years old4 ,the original recipe was named ,christmas ,mynce ,pye1 and on the holidays1 a great pye of ,gloucester mynce1 made by good dame ,teesdale1 was always sent as a tithe from the county to the good ,queene ,elizabeth1 and in this way royal favor was conferred on this family by the queen1 who was delighted with the wonderful concoction4 ,black walnuts and hazel nuts were used in the original recipe1 but as these nuts are quite expensive1 the peanuts will do just as well4 ,,christmas ,,goodies ,in the days of long ago1 before the day of heated apartments and water-heated homes1 the housewife used the cellar as the cold-storage room4 ,to-day this is impossible4 ,for the householder who has an outside enclosed laundry or summer kitchen1 the problem of keeping the holiday delicacies is quite an easy one4 ,but to those of us who dwell in flats and apartments1 some other way must be arranged4 ,here are two new ideas that are worth trying3 ,first1 a window box on the shady side of the house4 ,this box must be lined with asbestos paper on the inside1 and then covered with the same paper and an additional covering of oil cloth upon the outside4 ,by covering the box in this way1 the housewife is assured of a smaller storage space of an even temperature4 ,neither the extreme cold nor heat will affect this box4 ,a thick layer of newspapers may be used as a lining1 between the inside covering of the asbestos and the oil cloth covering upon the outside of the box4 ,mincemeat must be stored in a cool1 dry place to blend and ripen1 without the danger of freezing4 ,this is also an ideal time for the mother to plan to have the family help her and at the same time knit the home ties very closely together4 ,the home where the family joins in the evening to make the seasonable delicacies is a very happy one4 ,let the children have some of their friends in to help them with the preparations4 ,,chicken ,,custard ,place one pint of chicken stock in a mixing bowl and add ,one small onion1 grated1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of paprika1 ,four eggs4 ,beat until thoroughly mixed and then fill into well-buttered glass custard cups and set the cups in a baking pan and fill the pan half full of warm water4 ,place in a slow oven to bake until firm4 ,remove from the oven and let stand for five minutes to settle1 then loosen the edges of the custard from the cups with a knife and turn on a slice of toast and serve with parsley sauce4 ,this is a delicious luncheon dish4 ,,meatless ,,mincemeat ,place in a mixing bowl ,four pounds of apples1 chopped fine1 ,one pound of peanuts1 chopped fine1 ,one pound of dried apricots1 chopped fine1 ,one pound of dried peaches1 chopped fine1 ,one pound of suet1 chopped fine1 ,two packages of seeded raisins1 ,one package of currants1 ,one-quarter pound of candied citron1 chopped fine1 ,one-quarter pound of candied orange peel1 chopped fine1 ,one-quarter pound of candied lemon peel1 chopped fine1 ,two tablespoons of cinnamon1 ,one teaspoon of mace1 ,one teaspoon of ginger1 ,one teaspoon of allspice1 ,one teaspoon of cloves1 ,one teaspoon of salt1 ,one pint jar of grape or other preserves1 ,one quart of molasses1 ,one quart of cider1 boiled for fifteen minutes4 ,mix thoroughly and then store in the same manner as for ye olde-tyme mincemeat4 ,,ye ,,olde-,,tyme ,,mincemeat ,purchase one pound of shin beef and one-half pound of good soup bones1 preferably bones from the chine or rib4 ,wipe the meat1 place it and the bones in a saucepan and add three cups of boiling water4 ,cook slowly without seasoning until the meat is tender4 ,cool and then pick the meat from the bones and put all the meat through the food chopper into a large bowl and add ,one pound of suet1 shredded fine1 ,five pounds of apples1 chopped fine1 ,grated rind of three lemons1 ,juice of three lemons1 ,one-half pound of candied orange peel1 shredded fine1 ,one-half pound of lemon peel1 shredded fine1 ,one-half pound of citron peel1 shredded fine1 ,one pound of dried or evaporated peaches1 shredded fine1 ,one pound of shelled peanuts1 chopped fine1 ,two packages of seeded raisins1 ,one package of currants1 ,three level tablespoons of cinnamon1 ,two level teaspoons of mace1 ,two level teaspoons of allspice1 ,one level teaspoon of cloves1 ,one level teaspoon of ginger1 ,two level teaspoons of salt4 ,mix thoroughly1 then place in a deep saucepan ,one quart of syrup1 ,one pound of brown sugar1 ,one and one-half cups of stock from the meat1 ,one quart of cider1 ,one-quarter cup of vinegar4 ,bring to a boil and cook for twenty minutes4 ,pour over the mincemeat and mix thoroughly4 ,fill into crocks or jars2 cover closely and set in a cool place1 or fill it into all-glass jars and adjust the rubber and lid4 ,seal and then place in a hot-water bath4 ,process for one-half hour1 at a temperature of #ahe degrees ,fahrenheit4 ,remove and store in a cool place4 ,mincemeat that has been sterilized will keep until used4 ,,green ,,tomato ,,mince ,place one quart of thinly sliced green tomatoes in a bowl and sprinkle with four tablespoons of salt4 ,let stand for four hours1 then drain and squeeze dry4 ,return to the bowl and add ,one-half pound of finely chopped suet1 ,two and one-half pounds of finely chopped apples1 ,one cup of finely chopped dried apricots1 ,one cup of finely chopped seeded raisins1 ,one cup of finely chopped peanuts1 ,one cup of plum preserves1 ,two cups of molasses1 ,one and one-half cups of boiled cider1 ,one tablespoon of cinnamon1 ,one-half teaspoon of nutmeg1 ,one-half teaspoon of cloves1 ,one-quarter teaspoon of allspice1 ,one-half teaspoon of ginger4 ,mix thoroughly and then store in the same manner as for ye olde-time mincemeat4 ,,mincemeat ,,for ,,two ,one-half cup of finely chopped cold cooked meat1 ,three-quarters cup of finely chopped suet1 ,six cups of finely chopped apples1 ,one cup of finely chopped candied orange and lemon peel1 mixed1 ,one cup of seeded raisins1 ,one cup of currants1 ,one cup of chopped peanuts1 ,one cup of chopped apricots1 ,one and one-half cups of molasses1 ,one cup of cider1 ,four tablespoons of vinegar1 ,one tablespoon of cinnamon1 ,one teaspoon of nutmeg1 ,one teaspoon of allspice1 ,one-half teaspoon of ginger1 ,one-half teaspoon of salt4 ,mix and then store in the same manner as for ye old-tyme mincemeat4 ,,jewish ,,or ,,kosher ,,mincemeat ,chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups4 ,place in a large bowl and add ,two quarts of finely chopped apples1 ,one cup of finely chopped candied orange peel1 ,one cup of finely chopped candied lemon peel1 ,one cup of finely chopped citron1 ,one cup of finely chopped apricots1 ,two cups each of seedless raisins and currants1 ,one cup of finely chopped shelled almonds1 ,one cup of corn oil1 ,one and one-half tablespoons of cinnamon1 ,one teaspoon of cloves1 ,one teaspoon of nutmeg1 ,one teaspoon of allspice1 ,one-half teaspoon of ginger1 ,one teaspoon of salt4 ,now place in a saucepan ,one quart of cider4 ,one pound of brown sugar1 ,one cup of molasses4 ,stir to dissolve1 then bring to a boil and cook for fifteen minutes4 ,pour over the mincemeat and mix thoroughly4 ,fill into crocks or jars and store as for ye olde-tyme mincemeat4 ,when storing mincemeat either in crocks or in jars1 cover with salad oil1 about one-quarter inch deep1 to exclude air4 ,use a good grade of salad oil4 ,this makes it unnecessary to use liquor for keeping the mincemeat4 ,the bride housewife who is planning a ,thanksgiving dinner for just us two frequently finds herself in a dilemma4 ,turkey is much too large for her and chicken hardly appeals to her for this day4 ,however1 below are some suggestive menus for a ,thanksgiving dinner for two4 ,no4 #a4 ,celery ,radishes ,oysters on the ,half ,shell ,planked ,squab ,spiced ,grape ,jam ,baked ,sweet ,potatoes ,creamed ,onions ,endive ,salad ,russian ,dressing ,individual ,mince ,tarts ,coffee ,cheese and ,crackers ,nuts and ,raisins ,no4 #b4 ,grilled ,oysters ,celery ,fillets of ,flounder1 ,piedmont ,guinea ,hen1 ,marie ,cranberry ,jelly ,candied ,sweet ,potatoes ,cauliflower ,coleslaw ,pumpkin ,tarts ,coffee ,cheese ,nuts and ,raisins ,no4 #c4 ,shrimp ,cocktail ,celery ,olives ,roast ,squab ,duckling1 ,currant ,jelly ,creamed ,mashed ,potatoes ,peas ,lettuce ,pimento ,dressing ,mince ,turnover ,coffee ,cheese and ,crackers ,nuts and ,raisins ,,how ,,to ,,prepare ,,the ,,menu ,place the oysters in the ice box1 near the ice1 until ready to serve4 ,scrape and clean the celery1 cutting the root into a point1 then splitting it in half from root end to tip4 ,place in cold water and trim1 then cleanse the radishes4 ,split the radishes into four parts1 from tip to near the stem end2 use a sharp knife for this purpose--this makes eight cuts in the radishes4 ,place in cold water4 ,wash the oyster shells and set aside until needed for serving the oysters4 ,,planked ,,squab ,split the squab down the back1 then draw4 ,wash well in cold water and remove the breast bone4 ,place in a baking pan1 rub with shortening and dust very lightly with the flour4 ,place in a hot oven to bake for thirty-five minutes4 ,baste frequently with hot water4 ,now lift to a hot plank and cover with strips of bacon4 ,split the sweet potatoes and place on each corner4 ,brush lightly with butter1 dust with cinnamon and brown sugar4 ,place in a hot oven for twelve minutes4 ,,guinea ,,hen ,,marie ,have the butcher split the hen down the back and remove the breast bone4 ,wash and wipe dry1 then rub well with shortening and dust with flour4 ,lay in a baking pan and place in a hot oven4 ,baste every ten minutes with boiling water4 ,cook for forty minutes in a moderate oven and just ten minutes before removing from the oven cover the hen with strips of bacon and ,three onions1 minced fine1 ,one green pepper1 minced fine1 ,,grilled ,,oysters ,carefully look over the oyster and remove all bits of shell4 ,wash and then roll in mayonnaise1 dip in bread crumbs4 ,return to the deep shell and broil or bake in a hot oven for ten minutes4 ,,pastry ,,for ,,two ,place in a mixing bowl ,one cup of flour1 ,one teaspoon of baking powder1 ,one-half teaspoon of salt4 ,sift to mix1 then rub in three tablespoons of shortening and mix to a dough with three tablespoons of water4 ,chop the water into the flour1 then turn on the pastry board and roll out one-quarter inch thick4 ,use for tarts and turnovers4 ,brush with milk or syrup and water and bake in a moderate oven4 ,,cake ,,for ,,two ,place in a mixing bowl ,three-quarters cup of white corn syrup1 ,yolk of one egg1 ,four tablespoons of water1 ,one cup of sifted flour1 ,three level teaspoons of baking powder1 ,one level teaspoon of flavoring4 ,beat to mix thoroughly and then add two tablespoons of melted shortening1 folding in carefully4 ,when thoroughly mixed1 cut and fold the white of egg into the dough4 ,turn into well-greased and floured pan which has a tube in the centre and bake in a moderate oven for twenty-five minutes4 ,,suggestive ,,menu ,,for ,,family ,,home ,,wedding #be ,,persons1 #g ,o',,clock ,,dinner ,salted ,nuts ,sweet ,pickles ,celery ,oyster ,cocktail ,broiled ,fresh ,salmon ,ravigote ,sauce ,roast ,turkey1 ,brown ,gravy ,cranberry ,jelly ,candied ,sweet ,potatoes ,asparagus ,salad ,pimento ,dressing ,ice ,cream ,wedding ,cake ,coffee ,materials needed for twenty-five persons3 ,one-half pound of almonds1 ,two small jars of sweet mixed pickles1 ,twenty-five stewing oysters1 ,six pound cut of fresh salmon1 ,one bunch of parsley1 ,three bunches of watercress1 ,one bunch of leeks1 ,one bunch of thyme1 ,two fifteen-pound turkeys1 ,one quart of cranberries1 ,three-pound can of white corn syrup1 ,three-quarters peck of sweet potatoes1 ,three large cans of asparagus1 ,three firm heads of lettuce1 ,one can of pimentos1 ,two large bottles of catsup1 ,one small bottle of ,worcestershire sauce1 ,one glass of horseradish1 ,six quarts of ice cream1 cut five blocks to the quart1 ,ten or twelve-pound wedding cake1 ,one pound of coffee1 ,one pint of cream1 ,one pound of sugar1 ,one pound of butter1 ,fifty rolls4 ,,oyster ,,cocktail ,,sauce ,open the catsup1 ,worcestershire sauce and horseradish and mix well4 ,add one-half cup of vinegar and mix again1 and use for oyster cocktail1 allowing five oysters for each person4 ,do not put any filling in the turkey4 ,it will then resemble the grilled turkey of ,new ,orleans4 ,,cranberry ,,jelly1 ,,using ,,syrup ,purchase the white corn syrup and place in a saucepan and add the cranberries4 ,bring to a boil and cook slowly for twenty minutes1 and then turn into a bowl to mould4 ,if you wish to strain out the seeds and skins1 rub through a coarse sieve4 ,if you wish to turn the cranberries from the bowl1 rinse the bowl in cold water before pouring the jelly in4 ,,buffet ,,supper ,no4 #a ,salted ,nuts ,celery ,tuna ,fish la ,king ,asparagus ,salad ,russian ,dressing ,ice ,cream ,cake ,coffee ,no4 #b ,olives ,pickles ,chicken ,salad ,apple ,jelly ,rice ,croquettes ,ice ,cream ,cake ,coffee ,no4 #c ,olives ,radishes ,baked ,ham ,sandwiches ,potato and ,celery ,salad ,ice ,cream ,cake ,coffee ,,for ,,menu ,,no4 #a ,materials required3 ,pound of almonds1 ,six stalks of celery1 ,eight large cans of tuna fish1 ,one can of pimentos1 ,one-half pound of mushrooms1 ,six quarts of milk1 ,three large cans of asparagus1 ,six quarts of ice cream1 cut five blocks to the quart1 ,eight-pound wedding cake1 ,one pound of coffee1 ,one pound of sugar1 ,one can of milk1 ,twenty-five rolls1 ,one pound of butter4 ,,tuna ,,fish ,a ,,la ,,king ,open cans of fish and turn into a large bowl4 ,make the sauce as follows4 ,place in a saucepan ,six quarts of milk1 ,five level cups of flour4 ,stir to blend thoroughly1 then bring to a boil and cook slowly for five minutes4 ,now add ,one can of chopped pimentos1 ,the prepared mushrooms1 ,three level tablespoons of salt1 ,two level tablespoons of paprika1 ,one teaspoon of pepper4 ,the tuna fish should be broken in large pieces4 ,heat slowly and when hot serve on thin slices of toast4 ,,to ,,prepare ,,the ,,mushrooms ,peel the mushrooms and then cut both caps and stems in small pieces4 ,parboil for five minutes in boiling water and then drain and use4 ,a heart shape may be arranged for either the square or round table4 ,have the shape made by a carpenter1 fastening small cleats underneath to prevent its slipping off table top4 ,the cleats must be arranged so they will catch the edge of the table4 ,,suppers ,,for ,,evening ,,affair ,toasted ,cheese ,sandwiches ,gingerbread ,tea ,cheese and ,pepper ,sandwiches or ,bacon and ,onion ,sandwich ,tea ,scotch ,rabbit ,bread and ,butter ,tea ,dry ,oyster ,pan ,toast ,cocoa ,cheese and ,omelet ,sandwiches ,tea ,,toasted ,,cheese ,,sandwiches ,remove the crust from a loaf of bread1 and then cut into slices one inch thick4 ,toast and then cut ,american cheese in slices one-fourth inch thick4 ,place on toast and spread lightly with grated onion4 ,place in the pan in a hot oven to toast the cheese4 ,,gingerbread ,this cake can be made and baked in forty-five minutes4 ,place in a bowl ,one and one-half cups of molasses1 ,one-half cup of shortening1 ,one cup of water1 ,four cups of sifted flour1 ,three level tablespoons of baking powder1 ,one and one-half teaspoons of cinnamon1 ,one teaspoon of nutmeg1 ,one teaspoon of ginger1 ,one-half teaspoon of allspice1 ,one-quarter teaspoon of cloves4 ,beat just enough to mix and then pour into well-greased and floured pan and bake for forty minutes in a moderate oven4 ,it can be cut and eaten while hot if desired4 ,,cheese ,,and ,,pepper ,,sandwiches ,place in a bowl ,one cup of cottage cheese1 ,one onion1 minced fine1 ,two peppers1 chopped fine1 ,one-half cup of mayonnaise1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,beat to mix and then butter the bread and cut in thin slices4 ,place a layer of cheese mixture and then cover and cut in half4 ,,bacon ,,and ,,onion ,,sandwiches ,mince fine one and one-half cups of onions4 ,parboil until tender and then mince four ounces of bacon4 ,cut in dice4 ,toss lightly in hot pan and add the onions4 ,toss until onions are nicely browned and tender4 ,spread between slices of buttered rye bread4 ,,fillet ,,of ,,beef ,a ,,la ,,riga ,round skirt1 flank or chuck steaks may be used for this dish4 ,cut one and one-quarter pounds of thin round steak into four pieces4 ,now mince very fine ,two ounces of salt pork1 ,two onions1 ,four branches of parsley4 ,add ,one and one-half cups of prepared bread1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,one teaspoon of ,worcestershire sauce4 ,mix thoroughly and then form into a sausage and lay on the prepared steak and roll1 tying securely in three places with white string4 ,roll the steak in flour and then place four tablespoons of shortening in a deep saucepan and add the prepared fillets1 and brown well4 ,when the fillets are nicely browned1 stir in two tablespoons of flour well and add ,two cups of boiling water1 ,one carrot1 cut in quarters1 ,four small onions4 ,cover closely and cook for one hour and then add ,two teaspoons of salt1 ,one-half teaspoon of pepper1 ,juice of one-half lemon1 ,one cup of peas4 ,heat to the boiling point and then cook for ten minutes4 ,now lay a slice of toast for each fillet on a hot platter and lift the fillet4 ,remove the strings1 then lift the carrot and onions and lay on a platter4 ,strain over the gravy and then place the peas in a border around the platter1 and garnish with thin slices of tomato4 ,,scotch ,,rabbit ,place one-half pound of grated cheese in a saucepan or chafing dish and add ,one onion1 grated1 ,three-quarters cup of well-drained canned tomatoes1 ,one tablespoon of ,worcestershire sauce1 ,one well-beaten egg1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,mix and heat until the cheese melts4 ,serve on the toast4 ,,dry ,,oyster ,,pan ,allow one-half dozen oysters for each person4 ,look over the oysters carefully and wash to remove bits of shell4 ,place well-drained oysters in a saucepan and place on stove4 ,shake continually until cooked1 usually about four or five minutes4 ,season with salt1 pepper and one tablespoon of ,worcestershire sauce4 ,lift on a thick slice of toast and pour one tablespoon of melted butter over the oysters and then divide the liquid in the pan and pour over the toast4 ,sprinkle with finely chopped parsley and serve4 ,,rice ,,muffins ,rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add ,one egg1 ,one cup of milk1 ,one teaspoon of salt1 ,four tablespoons of syrup1 ,three tablespoons of shortening1 ,one and three-quarters cups of flour1 ,four teaspoons of baking powder4 ,beat hard to mix and then pour into well-greased and floured muffin pans1 and bake in a hot oven for twenty minutes4 ,,spanish ,,bun ,one and one-half cups of sugar1 ,three-quarters cup of shortening1 ,yolks of five eggs4 ,cream until light lemon color and then add ,three teaspoons of baking powder1 ,five cups of flour1 ,one cup of milk1 ,one package of small seedless raisins or currants1 ,one-half teaspoon of salt4 ,beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs4 ,pour into square pan which has been lined with paper and then greased and floured4 ,bake in a moderate oven for one hour4 ,ice with water-icing and mark off into slices with a knife while the icing is soft4 ,,vegetables ,a ,,la ,,jardiniere ,pare and cut in dice ,two carrots1 ,one cup of celery1 ,one cup of sliced onions4 ,place in a saucepan1 cover with boiling water and cook until tender2 then drain1 and then mince fine three slices of bacon4 ,brown bacon and then lift and add the vegetables to the fat left from browning the bacon4 ,add ,one cup of canned peas1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,one tablespoon of vinegar4 ,cook slowly for fifteen minutes4 ,,braised ,,ox ,,tails ,the large ox tail joints or the usual ox tail may be used for this4 ,soak two and one-half pounds of tails in warm water for fifteen minutes and then wash well1 and drain and wipe dry4 ,roll in flour and then brown quickly in hot fat4 ,now lift to a deep saucepan and add ,three cups of boiling water1 ,two cups of sliced onions1 ,two carrots1 cut in dice4 ,cook slowly for one and one-quarter hours and then season with ,two teaspoons of salt1 ,one teaspoon of pepper1 ,four tablespoons of finely chopped parsley4 ,now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season1 and place on a hot platter4 ,lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots4 ,garnish with finely chopped parsley and serve4 ,,potato ,,pancakes ,place in a mixing bowl three slices of bacon1 minced fine1 and cooked until nicely browned ,three tablespoons of bacon fat1 ,one egg1 ,three-quarters cup of milk1 ,one and one-half cups of flour1 ,three-quarters cup of potatoes rubbed through a fine sieve1 ,four teaspoons of baking powder4 ,beat hard to thoroughly mix and then bake on a griddle or fry in hot fat4 ,,bananas ,a ,,la ,,jamique ,peel three bananas and then cut in half4 ,place in a bowl and sprinkle with the juice of one lemon4 ,let stand for one hour to marinate1 and then dip in a batter and fry until golden brown4 ,lay on a thin slice of sponge cake and spread the cake with pineapple jelly or jam4 ,pile high with fruit whip and garnish with finely chopped crystallized ginger4 ,,boston ,,baked ,,beans ,soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water4 ,bring to a boil and cook for ten minutes1 and then drain and place in a casserole or baking dish1 and add ,one-half pound of salt pork1 cut into two-inch blocks1 ,one cup of stewed tomatoes rubbed through a sieve1 ,four tablespoons of molasses1 ,one teaspoon of salt1 ,one onion1 chopped fine1 ,one-half teaspoon of pepper1 ,one-quarter teaspoon of mustard4 ,mix well and then add sufficient water to cover4 ,bake in a moderate oven for three hours4 ,,whole ,,wheat ,,muffins ,place in a mixing bowl ,two cups of buttermilk1 ,one teaspoon of baking soda1 ,one teaspoon of salt1 ,three tablespoons of sugar1 ,four tablespoons of shortening1 ,one egg1 ,three cups of whole-wheat flour1 ,two teaspoons of baking powder4 ,beat hard to mix and then pour into well-greased muffin pans and bake for twenty minutes in a hot oven4 ,,yesterday',s ,,bran ,,bread ,place in a mixing bowl ,three cups of buttermilk1 ,one and one-half teaspoons of salt1 ,two teaspoons of baking soda1 ,three-quarters cup of syrup1 ,one-half cup of shortening4 ,beat to thoroughly mix and then add ,four cups of whole-wheat flour1 ,three cups of bran1 ,one and one-half cups of white flour1 ,two teaspoons of baking powder4 ,beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly4 ,let stand for ten minutes and then bake in a moderate oven for forty minutes4 ,one-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety4 ,use when one day old4 ,,buttermilk ,,custard ,place in a mixing bowl ,yolk of one egg1 ,two eggs1 ,one and one-quarter cups of buttermilk1 ,one teaspoon of vanilla extract1 ,one-half cup of sugar1 ,three tablespoons of flour4 ,beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water1 and bake in a slow oven until firm in the centre4 ,remove1 cool and then make a whip with ,white of one egg1 ,one-half glass of jelly4 ,beat to a stiff meringue and then pile high on each custard4 ,serve ice cold1 dusted with cinnamon4 ,,yankee ,,pancakes ,place in a mixing bowl ,one and one-half cups of buttermilk1 ,two tablespoons of syrup1 ,one tablespoon of shortening1 ,one teaspoon of baking soda1 ,one teaspoon of salt4 ,beat to mix and then add ,one cup of whole-wheat flour1 ,one-half cup of cornmeal1 ,one teaspoon of baking powder4 ,beat to mix and then bake on a hot gridle4 ,,buttermilk ,,bread ,scald two cups of buttermilk and then let cool4 ,put through a sieve to break up the large curds and then turn into a mixing bowl and add ,four tablespoons of sugar1 ,one tablespoon of salt1 ,four tablespoons of shortening1 ,one yeast cake dissolved in one-half cup of water4 ,beat hard to mix and then add eight cups of flour1 and work to a smooth dough2 grease the bowl and place the dough in it4 ,turn the dough over to thoroughly coat with the shortening4 ,cover and let rise overnight and then early in the morning punch down well and turn over for one hour4 ,place on a moulding board and divide into loaves4 ,form into the loaf and then place in well-greased pans and let rise for one hour4 ,bake in a moderate oven for forty minutes4 ,it is important that the temperature of the scalded and cooled buttermilk should be about #gj degrees ,fahrenheit4 ,when setting the bread overnight1 be sure that it is in a place where the average temperature will be #fe degrees ,fahrenheit in summer and #gj degrees ,fahrenheit in winter1 and which is free from drafts4 ,,buttermilk ,,doughnuts ,place in a mixing bowl ,one cup of buttermilk1 ,two tablespoons of shortening1 ,one egg1 ,one cup of sugar1 ,one teaspoon of baking soda1 ,one teaspoon of nutmeg1 ,one-half teaspoon of ginger4 ,beat to mix4 ,now add ,five cups of sifted flour1 ,two teaspoons of baking powder1 and work to a smooth dough4 ,roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat4 ,,buttermilk ,,cheese ,,pie ,place one quart of buttermilk in a pan and heat gently to about #aaj degrees ,fahrenheit4 ,let cool and then turn into a piece of cheese-cloth and let drain for two hours4 ,now measure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch4 ,stir to dissolve and then bring to a boil and cook for five minutes4 ,now add ,one cup of sugar1 ,yolks of two eggs1 ,grated rind of one-half lemon1 ,one teaspoon of nutmeg1 ,one-half teaspoon of vanilla4 ,and the prepared cheese that has been draining in the cheesecloth4 ,beat very hard with the egg-beater to thoroughly blend4 ,pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven4 ,dust the top of the pie before placing in the oven with either nutmeg or cinnamon1 and one-half cup of seeded raisins or finely chopped nuts may be added for variety1 if desired4 ,use left-over whites of egg ,one for fruit whip2 ,one for dipping croquettes1 oysters and the like to be fried in deep fat4 ,,sauces ,,cider ,,sauce 7,,champagne ,,sauce7 ,melt three tablespoons of ham fat in the frying pan and add four tablespoons of flour1 and cook until nice and brown1 then add two cups of cider4 ,stir until well blended and then bring to a boil4 ,cook slowly for five minutes and then season with salt and white pepper and a little nutmeg4 ,,mock ,,hollandaise ,to one cupful of cream sauce add ,yolk of one egg1 ,two tablespoons of lemon juice1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one teaspoon of grated onion4 ,,batardi ,,sauce ,one cup of thick cream sauce1 ,yolk of one egg1 ,one teaspoon of paprika1 ,one teaspoon of salt1 ,one teaspoon of grated onion1 ,juice of one-half lemon1 ,one-half cup of stewed tomatoes1 ,one tablespoon of finely minced parsley4 ,heat slowly1 beating thoroughly to blend4 ,rub through fine sieve and then serve cold4 ,,tomato ,,sauce ,one cup of canned tomatoes rubbed through a sieve1 ,one and one-half cups of cold water1 ,four onions1 minced fine1 ,one carrot1 cut fine1 ,one fagot of soup herbs4 ,cook slowly for twenty minutes and then add ,three tablespoons of cornstarch1 ,one tablespoon of sugar1 ,two teaspoons of salt1 ,one teaspoon of pepper1 ,one-quarter teaspoon of mustard dissolved in one-half cup of cold water4 ,bring to a boil and then cook for ten minutes4 ,rub through a fine sieve and use4 ,,brown ,,sauce ,to make a brown sauce1 place four tablespoons of fat in a frying pan and add three tablespoons of flour4 ,stir until brown4 ,brown until a very dark color and then add one cup of stock or water4 ,stir until the mixture is perfectly smooth and at the boiling point for three minutes4 ,season as desired4 ,,american ,,sauce ,to make a sauce ,american take ,one-half cup of thick cream sauce1 ,one-half cup of stewed tomatoes1 ,one tablespoon of grated onion1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one tablespoon of grated cheese4 ,blend and put through the fine sieve4 ,serve hot4 ,,cream ,,sauce ,place one cup of milk in saucepan and add three level tablespoons of flour4 ,stir with a fork or egg-beater until well mixed and then bring to a boil4 ,cool for three minutes and then stir constantly4 ,remove from the fire and use4 ,,bohemian ,,sauce ,one cup of thick cream sauce1 ,juice of one-half lemon1 ,one teaspoon of paprika1 ,one teaspoon of salt1 ,one tablespoon of fresh grated horseradish4 ,beat to mix and then serve either hot or cold4 ,,canadian ,,sauce ,place in a saucepan ,two grated onions1 ,one green pepper1 ,two tomatoes1 chopped very fine4 ,cook slowly until soft1 and then cool and add ,six tablespoons of salad oil1 ,three tablespoons of vinegar1 ,one-quarter teaspoon of mustard1 ,one-half teaspoon of pepper1 ,one teaspoon of salt1 ,one-quarter teaspoon of sugar4 ,mix thoroughly and serve cold over the fish4 ,,horseradish ,,sauce ,add two tablespoons of grated horseradish and one tablespoon of ,worcestershire sauce to either cream sauce or brown sauce4 ,,mexican ,,chili ,,sauce ,split open and then remove the seeds from one dozen chilis 7green peppers74 ,now scrape the three or four veins to remove seeds that run through the pepper lengthwise4 ,now drop them into boiling water for fifteen minutes4 ,remove the skin and chop fine4 ,place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions4 ,cook slowly until tender1 taking care not to brown4 ,now add two tablespoons of flour4 ,blend well and then add the chilis and ,two cups of tomato pulp rubbed through a fine sieve1 ,one cup of boiling water4 ,simmer slowly until thick1 smooth sauce4 ,season with salt to taste4 ,rub hand with salad oil1 before preparing the peppers1 to prevent burns4 ,,beverages ,to prepare chocolate as a beverage it is necessary to boil or cook it thoroughly4 ,the mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently4 ,,how ,,to ,,prepare ,,chocolate ,the ,mexican epicure long ago discovered that to make chocolate successfully1 it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it2 when this is used to stir the chocolate it churns the mixture to a froth4 ,the ,french use a number of switches1 bound into a whip4 ,the ,american housewife uses a flat wire whip for this purpose4 ,cocoa4--,place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired4 ,bring to a boil and then cook for five minutes4 ,beat continually1 then add one-fourth cup of scalded milk for each cup of cocoa4 ,bring to a boil again and then serve4 ,chocolate4--,use three ounces of chocolate to one quart of water4 ,cut the chocolate fine and then add water and stir constantly4 ,bring to a boil and cook for ten minutes4 ,add one cup of scalded cream and then bring again to boiling point and serve4 ,one tablespoon of whipped cream may be added to each cup just before serving4 ,,how ,,to ,,brew ,a ,,cup ,,of ,,tea ,from an old tea merchant in ,london ,i received my instructions for making a perfect cup of tea4 ,first rinse out the teapot with cold water and then fill it with boiling water1 and let stand while you bring the water intended for the tea to a boil4 ,just before the water boils1 turn out the water in the teapot and wipe dry4 ,then add the tea leaves and pour on the freshly boiled water4 ,cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes4 ,the tea is now ready to drink4 ,this will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea4 ,the use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick cooling4 ,use one level teaspoon of tea to each one-half pint of water4 ,measure the water before boiling4 ,the water must be poured on the tea immediately upon reaching the boiling point4 ,after boiling for two minutes or longer the water quickly loses its natural gases4 ,,coffee ,many varieties abound in the market4 ,among the best is the ,arabian1 with ,liberian and ,maragogipo closely following4 ,after the coffee is harvested the quality and the value depend on the care in curing and packing4 ,brazil supplies the ,united ,states with about #hj per cent1 of all the coffee used4 ,mexico and ,central ,america together furnish about #ag per cent41 thus leaving about #c per cent4 from foreign countries4 ,various brands of coffee known by the housewife are3 ,mocha1 ,java1 ,rio1 ,santa ,bourbon1 ,santa1 ,maracaibo1 ,bogota1 ,peaberry4 ,the first named are the most expensive1 the last named the cheapest4 ,the word blend when used with coffee means a mixing of two or more varieties1 producing a coffee of various strengths and of a smooth1 mellow flavor4 ,after the coffee is roasted it should be kept in air-tight cans4 ,grinding is the next important step1 and this must be just right to get the full strength4 ,coffee coarsely ground is not desirable1 as it requires a long time to infuse and is therefore wasteful4 ,a medium fine grind will be found practical for those who use the old-style coffee pot4 ,to filter1 using the percolator1 the coffee should be quite fine4 ,the water falls continually over the coffee and produces a uniform cup4 ,how to make good coffee1 using the old-fashioned coffeepot3 ,place one level tablespoon of medium finely ground coffee in the pot for every cup desired2 add the water and bring quickly to the boiling point4 ,stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds4 ,let it stand in a warm place for five minutes2 then serve4 ,percolator method3 ,place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired4 ,add the water and then place the pot on the fire4 ,let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color4 ,this will produce an even1 uniform cup of stimulating beverage4 ,,coffee ,,au ,,lait ,french breakfast coffee3 ,make the coffee by the method desired1 making only one-half the usual quantity4 ,now heat to the boiling point sufficient milk to fill each cup one-half full4 ,when ready to serve1 pour the hot milk in the cup and then fill it with coffee4 ,,coffee ,,noir ,this coffee is usually drunk from the demi-tasse4 ,therefore1 it should be of superior strength1 usually one and one-quarter tablespoons are allowed of very finely ground coffee for every two cups4 ,it is percolated until the liquid is very strong and is rich black in color2 this takes1 usually1 from eight to ten minutes after the coffee first shows its color in the glass top of the percolator4 ,,epicurean ,,creole ,,coffee ,many of the old ,spanish and ,french grandees1 who were the forefathers of the ,franco-,spanish new world city1 ,new ,orleans1 brought with them the beautiful china coffee pot of yesteryear4 ,the making of the after-dinner coffee was an art indeed4 ,the pot was filled with hot water and then set in a pail of boiling water to keep warm while the coffee was milled4 ,generally it was roasted fresh every day4 ,it was ground into a fine flour1 then tied in a piece of thin1 fine muslin4 ,the water was drained from the heated pot and the coffee was placed in it4 ,then fresh boiling water was poured in4 ,the spout and top were closely covered with a napkin and the pot returned to the pail1 containing sufficient boiling water to keep the pot hot4 ,it was placed before the fire to brew2 this usually took from ten to fifteen minutes4 ,the coffee was ready and its delicious aroma and flavor amply repaid one for the time and trouble taken to make it4 ,,coffee ,a ,,la ,,creme ,coffee made in the usual manner and then served with plain and whipped cream4 ,,turkish ,,coffee ,the coffee for this style is ground into a fine flour1 and is then covered with cold water1 brought to the boiling point1 sweetened and served without straining or filtering4 ,russian coffee is heavy and black and is frequently served with a slice of lemon4 ,,summer ,,drinks ,a cool drink1 with plenty of ice tinkling in the glass1 refreshes and invigorates one at the close of a warm day4 ,the housewife may prepare with little trouble many delicious fruit flavors from fresh fruits that can be quickly turned into thirst-quenching beverages1 by adding ice and a little carbonated water4 ,plain carbonated water may be purchased in either pint or quart bottles2 and if a good cork is used to stop the opening of the bottles1 after removing the caps1 it may be used at intervals1 providing it is kept on ice4 ,,parisian ,,tea ,place two teaspoonfuls of tea in a pitcher and pour over it one cup of boiling water4 ,cover closely and let stand for one-half hour4 ,drain and then place in the ice box until needed4 ,to serve--place four tablespoons of the tea infusion in a tall glass and add ,juice of one-half lemon1 ,one-half cup of crushed ice1 ,three mint leaves1 and fill with carbonated water4 ,use pulverized sugar to sweeten if desired4 ,,currant ,,sling ,place one box of currants in a saucepan and add three cups of water4 ,bring to a boil1 mashing with potato masher4 ,cook for fifteen minutes and then strain4 ,add two cups of sugar and bring to a boil4 ,cook for five minutes and then cool4 ,place one-half of the currant syrup in a tall glass and add ,one-half cup of crushed ice1 ,one tablespoon of lemon juice1 ,six mint leaves1 and fill with carbonated water4 ,,pineappleade ,pare and grate one pineapple4 ,place in a saucepan and add ,two cups of sugar1 ,two cups of water4 ,bring to a boil and then simmer slowly for fifteen minutes4 ,cool and then add ,one pint of crushed ice1 ,one cup of carbonated water1 ,juice of two lemons4 ,,egg ,,lemonade ,place the yolk of an egg in a small bowl and add ,three tablespoons of pulverized sugar1 ,two tablespoons of lemon juice1 ,one-half cup of ice-cold water4 ,beat to mix and then pour into tall thin glasses and add stiffly beaten white of egg1 folding in carefully4 ,add four tablespoons of crushed ice and fill the glass with carbonated water4 ,orange juice may be used in place of the lemon juice4 ,,mint ,,cup ,place three sprigs of mint in a cup and add two tablespoons of sugar and crush4 ,now add ,one drop of essence of peppermint1 ,one drop of essence of cloves1 ,one-half cup of crushed ice1 and fill with carbonated water4 ,,ginger ,,ale ,,cup ,place in a saucepan ,juice of one lemon1 ,grated rind of one-quarter lemon1 ,one cup of sugar4 ,simmer slowly until the sugar melts into the syrup4 ,to use3 ,place three tablespoons of this prepared syrup in a tall thin glass and add ,one-half cup of shaved ice1 ,one sprig of mint1 ,one-half cup of ginger ale1 and fill with carbonated water4 ,,cream ,,coffee ,,shake ,after breakfast drain the left-over coffee into a pitcher and set aside4 ,to serve3 ,place in a tall glass ,two tablespoons of sugar1 ,two tablespoons of cream1 ,one-half cup of cold coffee1 ,four tablespoons of crushed ice4 ,stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top4 ,,raspberry ,,punch ,place one box of raspberries in a saucepan and add ,one-half cup of water1 ,one and one-half cups of sugar4 ,bring to a boil and cook slowly until the fruit is soft4 ,rub through a fine sieve and add one-half cup of maraschino cherries1 cut into tiny bits1 and the liquid from the bottle of cherries4 ,to use3 ,place one-half cup of the prepared raspberry syrup in a tall thin glass and add ,one tablespoon of lemon juice1 ,one-half cup of crushed ice4 ,fill with carbonated water4 ,,peach ,,cup ,place one quart of peeled and sliced peaches in a saucepan and add ,one pound of sugar1 ,one cup of water4 ,cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon4 ,to use3 ,place one-half cup of the peach mixture in a glass and add ,two tablespoons of cream1 ,one-half cup of crushed ice1 and fill with carbonated water4 ,a box of straws to use in serving these iced drinks makes them doubly attractive4 ,,how ,,to ,,prepare ,,ice ,,cream ,prepare the mixture for freezing early in the morning1 while working in the kitchen1 and then when it is cool place in the ice box to be thoroughly chilled until needed4 ,scald and cool the can and then place in the refrigerator4 ,when ready to prepare the cream for freezing1 place the ice in a bag and with a wooden mallet pound it fine4 ,now pour the prepared mixture into the cold can and place the dasher in position4 ,place the can in the freezer and adjust the turning crank1 and give a few turns of the handle to see that everything is working easily4 ,now use a pint bowl for measuring and pour in three measures of ice1 then one of salt4 ,repeat this until the ice and salt are above the mixture inside the can4 ,it is necessary to be accurate if you wish to obtain good results4 ,haphazard measuring only means failure4 ,turn the freezer until it begins to become difficult to turn1 then remove the dasher1 using a wooden spoon to scrape and pack4 ,you must work quickly1 as it is important not to keep the can open any longer than necessary4 ,place n cork in the opening in the lid of the can and cover the top of can with a piece of wax paper1 then put on the lid4 ,now drain off all the water4 ,repack1 using four parts of ice to one part salt4 ,cover closely and set aside for one and one-half hours to ripen4 ,if all preparations are made earlier in the day1 it will take about one-half hour to put together the mixture and make the cream4 ,frozen desserts are divided into two classes1 ices and ice creams4 ,the ices include sherbets1 water ices1 frapps and sorbets4 ,ice creams include ,philadelphia cream1 ,american and ,french creams1 parfaits and mousses4 ,sherbets contain gelatin or whites of eggs and water-ice mixture4 ,water ices are fruit juices sweetened and diluted with water4 ,frappes are partially frozen water ices4 ,sorbet is a mixture of flavors prepared as for water ices or a frozen punch4 ,,ice ,,cream ,philadelphia ice cream is made from thin sweetened cream4 ,american ice cream is a mixture of thin cream and a custard well flavored1 which is then frozen4 ,frequently junket preparations are used in this cream4 ,french ice cream is a plain1 frozen1 rich custard4 ,parfaits are creams made from a thick syrup1 egg yolks and whipped cream1 packed in a mould and frozen4 ,mousses are heavy creams flavored and sweetened and then whipped1 packed into a mould and frozen4 ,it is important to note that the can must not be over two-thirds full4 ,all creams in the making increase in volume and therefore they must have sufficient room for churning4 ,see that all parts of the freezer work freely before starting4 ,if rusty or stiff use a drop or two of salad oil and then turn until it works freely4 ,,recipes #a ,,gal4--,,peach ,,ice ,,cream ,pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour4 ,now place in a saucepan ,three pints of milk1 ,one-fourth cup of cornstarch4 ,stir to dissolve the starch and then bring to a boil4 ,cook for ten minutes and then remove and add ,two well-beaten eggs1 ,one pint of milk1 ,one cup of sugar4 ,beat hard and then cool4 ,now crush and rub the peaches through a fine sieve1 add to the prepared custard and freeze in the usual manner4 ,,strawberry ,,ice ,,cream ,wash and stem one pint of berries4 ,crush1 using a potato masher4 ,cover with one cup of sugar and then let stand for one-half hour4 ,rub through a sieve into a bowl and place in the ice box until needed4 ,now place in a saucepan4 ,one and one-half quarts of milk1 ,one-fourth cup of cornstarch4 ,dissolve the starch in milk and then bring to a boil4 ,cook for five minutes and then remove from the fire and add ,one egg1 ,three-quarters cup of sugar1 ,one teaspoon of vanilla4 ,beat hard and then let cool4 ,set in the ice box until needed4 ,when ready to use1 beat for three minutes with a ,dover egg beater4 ,add the strawberries slowly and beat again4 ,pour into the can and freeze4 ,this amount will make two servings for a family of four or five4 ,peaches1 raspberries1 etc41 may be used to replace the strawberries4 ,,orange ,,ice ,,cream ,three cups of milk4 ,six tablespoons of cornstarch4 ,place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool4 ,when the mixture is cool1 add ,one cup of strained orange juice1 ,yolks of two eggs1 ,one cup of sugar1 ,one teaspoon of orange extract1 ,one teaspoon of vanilla extract4 ,mix thoroughly and then pour into the freezer and start to freeze2 when about to remove the dasher add the stiffly beaten whites of two eggs4 ,give the freezer a few more turns to thoroughly mix and then remove the dasher4 ,secure the can so that the salt will not get into the cream4 ,pack in salt and ice to ripen for one and one-half hours4 ,use a mixture of one pint of salt to three pints of finely crushed ice for freezing4 ,,vanilla ,,ice ,,cream ,place three cups of milk in a saucepan and add four tablespoons of cornstarch4 ,dissolve the starch and bring to a boil4 ,cook for five minutes and then partially cool and add ,one cup of sugar1 ,one teaspoon of vanilla1 ,one cup of cream4 ,beat to mix and then chill4 ,then freeze4 ,,frozen ,,strawberry ,,custard ,a small two-quart freezer will make sufficient for the ordinary family at a very small outlay4 ,it will require about ten pounds of ice and one and one-quarter pounds of salt4 ,break the ice very fine and use a bowl to measure with4 ,allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture4 ,make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch4 ,dissolve the starch in the cold milk and then bring to a boil4 ,cook for five minutes and then remove and add ,two well beaten eggs1 ,one and one-quarter cups of sugar1 ,one teaspoon of vanilla4 ,beat to thoroughly mix and then add one pint of crushed strawberries4 ,freeze and then pack1 and allow to ripen for two hours4 ,do not fill the can that contains the cream mixture more than three-quarters full4 ,this permits the cream to expand4 ,,frozen ,,cherry ,,custard ,stone one quart of cherries4 ,place in a sauce pan and add one cup of sugar4 ,cook in their own juice and sugar until soft4 ,now place in a saucepan ,three cups of milk1 ,one-fourth cup of cornstarch4 ,dissolve the starch and bring to a boil4 ,cook slowly for five minutes and then add ,three-quarters cup of sugar1 ,two well-beaten eggs1 ,the prepared cherries4 ,beat to mix1 then chill find freeze4 ,,frozen ,,pineapple ,,custard ,pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar4 ,now place in a saucepan ,three cups of milk1 ,one-fourth cup of cornstarch4 ,stir to dissolve the starch and then brine2 to a boil and cook for ten minutes4 ,now add two well-beaten eggs4 ,beat to blend well and remove from fire4 ,add the prepared pineapple4 ,beat again to thoroughly mix and then freeze in the usual manner1 using about three parts ice to one part salt4 ,pack away to ripen for two hours4 ,,water ,,ice ,soak three tablespoons of gelatin in one cup of cold water for one-half hour1 then place in a hot-water bath to melt4 ,strain and then add one pint of fruit juice1 such as strawberries1 cherries1 currants1 grape juice or peaches1 or one and one-half cups of orange juice or seven-eighths cup of lemon juice4 ,now place two cups of sugar in a saucepan and add one quart of water4 ,bring to a boil and cook for five minutes4 ,add the gelatine and fruit juice and then cool and freeze4 ,these stock recipes will enable the housewife to provide variety in the way of delicious1 inexpensive desserts with very little trouble4 ,a two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt4 ,,frozen ,,marshmallow ,,pudding ,place in a saucepan ,two and one-half cups of milk1 four tablespoons of cornstarch4 ,stir until dissolved and then bring to a boil and cook slowly for five minutes4 ,now add ,two well-beaten eggs1 ,one cup of sugar1 ,one cup of marshmallow whip4 ,stir until well blended and then cool4 ,freeze1 using a mixture of three parts ice to one part salt4 ,let stand for one and one-half hours to ripen4 ,,strawberry ,,parfait ,place a scant one-half glass of an eight-ounce glass of apple jelly in a bowl and add the white of one egg4 ,beat with a ,dover egg beater until the mixture will firmly hold its shape4 ,place in a bowl directly on the ice4 ,have one cup of firm strawberries and then wash carefully to remove sand1 then hull them4 ,turn on a cloth to drain4 ,place on the ice to chill4 ,to serve1 gently fold the berries into the cream and then fill into parfait glasses4 ,sprinkle with finely shredded cocoanut and serve4 ,,chocolate ,,parafait ,place in a mixing bowl ,white of one egg1 ,one-half glass of apple jelly4 ,beat until the mixture holds its shape and then fold in one cup of whipped cream and then prepared chocolate4 ,pour into a mould and pack with ice and salt for two and one-half hours4 ,to prepare the chocolate3 ,place one cup of sugar in a saucepan and add five tablespoons of water4 ,heat slowly to the boiling point1 and then boil for one minute1 then add two ounces of chocolate1 cut in tine pieces4 ,stir until the chocolate is melted1 taking care that the mixture does not boil1 then add ,one-quarter teaspoon of cinnamon1 ,one teaspoon of vanilla4 ,beat to mix4 ,cool1 and add to the prepared cream4 ,,diet ,,to ,,reduce ,,weight ,correct eating is essential to health and because of this the proper cooking and serving of food plays an important part1 in either the building up or reducing of weight to a desired average4 ,as a rule1 stout people seldom realize that they are eating food that1 is entirely unsuited to them2 and not only do they love starchy and over-rich foods1 but also they frequently consume a liberal portion of sweets4 ,now unwise eating seldom produces its effects at once4 ,when noticed1 the body is already burdened with heavy layers of fat1 that not only cause their bearer to be distressed and uncomfortable1 but also cause disease4 ,not all of us can eat every food that is put before us1 but we can so arrange our menus that we will be able to balance the diet and in this way supply the body with just its required needs4 ,eating over-large portions of rich desserts1 fatty foods and starchy products causes these foods to turn into a fatty tissue1 and then be stored in the body as adipose tissue4 ,so1 in order to get good results1 the person who wishes to reduce should learn to thoroughly chew all foods4 ,by this ,i mean chew the food very fine1 so that it will be thoroughly mixed with the saliva and then flow without much effort to the stomach4 ,you know that all starchy foods are changed by the action of the saliva into invert sugars2 they then go to the stomach where they are thoroughly diluted with gastric juices and finally passed into the intestines1 where the final processes of digestion take place4 ,this form of starch is stored by the liver and kidneys1 and thus passes out to the various tissues to be held in the body as fat4 ,to reduce this fleshy tissue it is necessary to prevent the storage of more sugars1 starches and fats in the body1 and to cause that which is already stored there to be gradually consumed to prevent starving4 ,many people who go on a diet for reducing flesh in a few days complain of great1 weariness1 exhaustion and gnawing hunger in the pit of the stomach4 ,a diet that cuts down the supply of food with the intention of reducing is extremely dangerous unless it is supervised by a physician4 ,but persons who wish to make a visible reduction of flesh in a time ranging from five to six weeks can do so1 if they will learn the foods that cause and feed these flesh-forming tissues and learn to replace this with non-fat-forming foods4 ,and summer time is an ideal time to accomplish a reduction of flesh for those who wish to try it4 ,a ,,series ,,of ,,menus ,,for ,,one ,,week--,,breakfasts 7#a7 ,blackberries1 about one-half cup 7no sugar or cream7 ,soft-,boiled or ,poached ,egg ,two ,slices of ,toast 7no butter7 ,four ,leaves of ,lettuce ,black ,coffee 7#b7 ,one-half ,cantaloupe ,three-inch ,piece of ,broiled ,ham ,two ,slices of ,toast 7no butter7 ,four ,leaves of ,lettuce ,black ,coffee or ,tea with ,lemon 7#c7 ,juice of one-half ,grape ,fruit 7no sugar7 ,piece of ,broiled ,fish ,two ,slices of ,toast 7no butter7 ,black ,coffee 7#d7 ,juice of one ,orange ,broiled ,tomatoes ,three ,pieces of ,bacon ,two ,slices of ,toast 7no butter7 ,black ,coffee 7#e7 ,stewed ,huckleberries 7no sugar7 ,hamburg ,steak 7broiled7 ,two ,slices of ,toast 7no butter7 ,black ,coffee 7#f7 ,stewed ,peaches 7no sugar7 ,omelet ,toasted ,whole-,wheat ,bread 7two slices7 ,black ,coffee 7#g7 ,baked ,prunes 7no sugar7 ,cream ,beef1 about one-half ,cup ,two ,slices of ,toast ,black ,coffee ,,what ,,these ,,breakfasts ,,eliminate ,the sugar and cream from fruit and coffee and the butter from the toast--all of which are fat-forming foods4 ,toasting bread dexterizes the starch and thus helps the digestion of this starchy product4 ,breakfast may be eaten from #g to #h4cj ,a4,m41 and is so balanced that those who board or take their meals in restaurants may easily follow the diet4 ,now1 during the warm weather1 it is most important to eat lightly during the noon period1 and for this reason a light luncheon will be provided4 ,those who are employed in sedentary occupations should partake of a milk and egg shake1 or chocolate egg and milk2 and this will be sufficient until the evening meal1 or for luncheon you may have 7#a7 ,plate of ,lettuce ,toasted ,cheese ,sandwich ,one ,small ,slice of ,bread1 ,toasted 7no butter7 ,stewed ,fruit1 one-half ,cup ,tea or ,coffee 7clear7 7#b7 ,water-cress ,tomato ,salad ,one ,slice of ,toast 7no butter7 ,baked ,apple ,tea or ,coffee 7clear7 7#c7 ,radishes ,water-cress ,salad ,with ,three ,slices of ,bacon ,brown ,betty ,tea or ,coffee 7#d7 ,clear ,tomato ,soup ,deviled ,egg ,slice of ,toast 7no butter7 ,stewed ,peaches ,tea or ,coffee 7#e7 ,string-,bean ,salad ,toast 7no butter7 ,cup ,custard ,tea 7#f7 ,poached ,egg on ,slice of ,toast ,cantaloupe ,tea 7#g7 ,broiled ,fish ,lettuce ,raspberries ,tea ,butter and potatoes are eliminated from this meal4 ,use skim milk1 which has had its fat content removed in the cream1 but which still contains the full nutritive value of the milk4 7#a7 ,,dinner ,radish ,watercress ,broiled ,steak ,spinach ,string ,beans ,one ,slice of ,toast 7no butter7 ,stewed ,fresh ,fruit ,coffee 7#b7 ,olives ,radishes ,broiled ,fish ,peas ,steamed ,squash ,lettuce ,one ,slice of ,toast 7no butter7 ,sliced ,peaches ,coffee 7#c7 ,clam ,broth ,baked ,peppers ,cream ,sauce ,made with ,skim ,milk ,crushed ,corn ,stewed ,cucumbers ,lettuce ,one ,slice of ,toast 7no butter7 ,watermelon ,coffee 7#d7 ,young ,onions ,lamb ,chops ,baked ,tomato ,lettuce ,one ,slice of ,toast 7no butter7 ,cantaloupe ,coffee 7#e7 ,tomato ,canape ,broiled ,chicken ,peas ,steamed ,cabbage ,lettuce ,stewed ,peaches ,coffee 7#f7 ,minced ,clams on ,toast ,egg plant ,string ,beans ,lettuce ,cup ,custard ,coffee 7#g7 ,water-cress ,pot ,roast of ,beef ,stewed ,tomatoes ,lima ,beans ,cucumber ,salad ,one ,slice of ,toast 7no butter7 ,stewed ,apricots ,coffee ,this meal eliminates potatoes1 butter and the rich heavy desserts4 ,the portions should be about three ounces of lean meat and one-half cup of each vegetable1 three leaves of lettuce4 ,use ,french dressing on all salads and one-half cup of fruit for dessert4 ,this amount of food will not only satisfy1 but also will1 if persisted in1 give satisfactory results in a reduction of flesh4 ,this means that you cannot eat candy and other sweets between meals1 and if you feel that you must have something sweet1 try a piece of chewing gum4 ,if fruits are too sour1 try corn syrup for sweetening2 about one-half cup to each quart of prepared fruit4 ,fresh fruits develop their own natural sweetness if they are baked instead of stewed in a saucepan4 ,just place them in a casserole dish with this amount of syrup or plain water and bake in a moderate oven for thirty-five minutes4 ,,cinnamon ,,toast ,place two ounces of butter in a bowl and cream well4 ,add ,five tablespoons of sugar1 ,one teaspoon of cinnamon extract or powdered cinnamon4 ,cream and then spread on nicely toasted bread4 ,,fried ,,oysters ,unless the oyster is attractive in appearance1 single dipped and fried an attractive brown1 it is a failure as a fried oyster2 few housewives seem to be able to turn out a perfect product4 ,use large oysters1 and look them over carefully for bits of shell4 ,wash and then roll in highly seasoned corn flour4 ,let dry off for ten minutes and then dip in prepared egg1 and then roll in fine bread crumbs4 ,stand aside to dry for ten minutes4 ,fry only three or four at a time in hot fat4 ,care must be taken to have the fat sufficiently hot4 ,usually about #cgj degrees ,fahrenheit will do4 ,if you do not use a fat thermometer to test the fat1 then try it with a piece of bread in the following manner3 ,place a crust of bread in the fat and begin to count #aja1 #ajb1 #ajc1 #ajd1 etc41 until you reach #aaj3 the bread should then be a deep golden brown4 ,then proceed to fry the oysters1 keeping the fact in mind that more than three or four in at once will reduce the temperature of the fat and thus permit the oyster to soak up the grease4 ,,to ,,prepare ,,the ,,corn ,,flour ,one cup of corn flour1 ,two teaspoons of salt1 ,one and one-half teaspoons of paprika4 ,sift three times4 ,to prepare the egg dip3 ,one egg1 ,six tablespoons of oyster liquid1 ,one tablespoon of ,worcestershire sauce1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one tablespoon of prated onion4 ,beat well to mix and then use4 ,to prepare the bread crumbs1 put dried bread through the food chopper1 then sift and store until needed4 ,,oysters ,,au ,,gratin1 ,,italienne ,mince two green peppers fine and place in a bowl1 and add sufficient celery minced fine to measure one cupful1 and ,one onion1 grated1 ,two cups of thick cream sauce1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,twenty-five prepared oysters1 ,two cups of cooked macaroni4 ,mix and then pour into an au gratin dish4 ,cover with fine bread crumbs and then with three tablespoons of grated cheese4 ,bake for forty minutes in a moderate oven4 ,,oyster ,,loaf ,cut a slice from the top of ,french rolls and scoop out the crumbs4 ,brush the inside of the loaf with melted butter and place in the oven and brown4 ,now place ,one cup of thick cream sauce in a saucepan and add ,one-half cup of finely diced celery parboiled1 ,two hard-boiled eggs1 chopped fine1 ,two tablespoons of finely minced celery1 ,one tablespoon of grated onion1 ,twenty-five oysters4 ,wash and look carefully over the oysters for bits of shell4 ,drain and pat dry and then cut in half and add ,two tablespoons of lemon juice1 ,one and one-half teaspoons of salt1 ,three-quarters teaspoon of white pepper4 ,mix and then heat to the boiling point1 and fill into four rolls and serve1 garnished with parsley4 ,,spiced ,,oysters ,look over twenty-five oysters and then place them in their own liquid over the fire and bring to a boil4 ,let scald for two minutes and then drain4 ,wash in cold water4 ,strain the oyster liquid back into the saucepan after measuring4 ,to three-quarters cup of oyster liquid add ,one-half cup of vinegar1 ,one onion1 grated1 ,one green pepper1 chopped fine1 ,one bay leaf1 ,one teaspoon of salt1 ,one and one-half teaspoons of paprika1 ,three cloves1 ,two allspice1 ,one tablespoon of ,worcestershire sauce4 ,bring to a boil and let cook for ten minutes4 ,pour over the oysters into all glass jars and then seal and set in a cool place4 ,,oysters ,,en ,,brochette ,cut thinly sliced bacon in pieces the size of an oyster4 ,wash and look carefully over the oysters for bits of shell1 then pat dry on a towel4 ,now thread a strip of bacon on a meat skewer and then an oyster and so on until the skewer is full1 having the bacon first and last on the skewer4 ,fasten the ends of skewer with a small knob of potato or turnip4 ,dust the oysters and bacon thoroughly with flour and lay on a baking sheet and bake in hot oven for ten minutes4 ,serve with chili sauce4 ,,yankee ,,oyster ,,pie ,two cups of diced potatoes1 parboiled1 ,three medium-sized onions1 diced and parboiled4 ,grease a baking dish and then place a layer of onions and potatoes in the bottom and then a layer of oysters4 ,sprinkle the oyster with one-half cup of finely diced celery4 ,season each layer of oysters3 cover with one and one-half cups of thick cream sauce and then with a crust of plain pastry4 ,wash the top of pastry with cold water and bake for forty-five minutes in a moderate oven4 ,,deviled ,,oysters ,wash4 look over and then chop fine twenty-five ovsters4 ,place in a bowl and then add ,one cup of very thick cream sauce1 ,one tablespoon of grated onion1 ,two tablespoons of finely minced parsley1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard1 ,one tablespoon ,worcestershire sauce1 ,two hard-boiled eggs chopped fine1 ,one-half cup of fine bread crumbs4 ,mix thoroughly and then pour on a platter and set aside to chill4 ,now scrub clean one dozen deep shells4 ,fill with the prepared mixture and then brush with beaten egg and cover with fine crumbs4 ,fry until golden brown in hot fat4 ,the oyster is one of our most democratic luxuries2 it is in very high favor in our most luxurious restaurants1 and yet it is held in equal esteem in our most moderate-priced lunch rooms4 ,oysters are sold both in and out of the shell1 fresh and canned1 and they may be eaten and cooked in almost every conceivable way4 ,among the best known varieties are blue point1 ,buzzard ,bays1 ,cape ,cods1 ,lynnhavens1 ,maurice ,rivers1 ,rockaways1 saddle rocks1 sea tags1 ,shrewsberrys and coruits and ,oak ,creeks4 ,many of these titles have really lost their real significance by trade misuses4 ,blue points1 for example1 is often1 though incorrectly1 applied to all small oysters1 irrespective of their source4 ,the oyster season opens in ,september and continues on until ,may4 ,three sizes are usually recognized by the trade--half shells1 the smallest culls1 the medium size and the box1 which is the largest4 ,true oyster lovers really prefer the large ,lynnhavens and others on the deep shell4 ,the epicure delights in eating raw oysters2 and while this satisfies his appetite1 it is also understood that the raw oyster virtually is assimilated without taxing the digestion4 ,oysters may be found in almost all parts of the civilized world1 each locality having its own special species4 ,it is a universal custom to omit the oyster from the bill of fare during the months of ,may1 ,june1 ,july and ,august4 ,we have in their places the salt oyster and the clam4 ,oysters may be served on either the deep or flat shell1 on a bed of finely crushed ice with a slice of lemon1 ,worcestershire sauce1 catsup1 horseradish or tabasco sauce4 ,nice crisp celery and toasted crackers generally accompany raw oysters4 ,do not1 under any circumstances1 cover the oyster with ice4 ,oysters may be made into cocktails or may be frozen4 ,,to ,,make ,a ,,cocktail ,one-half cup of catsup1 ,one tablespoon of ,worcestershire sauce1 ,one tablespoon of grated onion1 ,two drops of tabasco sauce1 ,juice of one-half lemon4 ,mix well and use for four oyster cocktails1 allowing five small oysters per person4 ,,frappe ,,oysters ,place oysters in freezer and freeze until soft mush1 and then serve in cocktail or sherbet glasses with garnish of lemon and finely minced parsley4 ,oysters may also be prepared in many ways--stews1 pans1 broiled1 baked1 fried and roasted are among the popular ways of preparing them4 ,,dry ,,oyster ,,pan ,wash and look over one dozen large oysters to free from bits of shell4 ,lay on a cloth to drain4 ,now place two tablespoons of butter in a clean saucepan and add the oysters and ,one-half teaspoon of celery salt1 ,one-half teaspoon of paprika4 ,bring to a boil1 cook for three minules and then turn in a hot dish and serve at once4 ,to prepare a wet pan add one-half cupful ol strained oyster juice to the dry pan4 ,,pan ,a ,,la ,,crouton ,prepare a dry pan and then dish on a slice of nicely browned and buttered toast4 ,,pan ,a ,,la ,,suisse ,dip soda crackers in hot water and then place in a hot oven to toast4 ,prepare a dry pan1 adding ,one tablespoon of grated onion1 ,one tablespoon of finely minced parsley1 ,three tablespoons of finely minced celery4 ,cook slowly for eight minutes and then dish on the prepared crackers and garnish with a slice of lemon4 ,,broiled ,,oysters ,have the oysters opened in the deep shell and then remove the oysters and wash and carefully look over for bits of shell4 ,roll in highly seasoned mayonnaise and then in fine bread crumbs1 and return to the shell4 ,sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes4 ,serve in shell with a garnish of lemon4 ,,broiled ,,oysters1 ,,virginia ,heat the griddle very hot and then pat the oysters dry1 place on griddle and let brown slightly2 turn on the other side4 ,lift when slightly brown1 on to a piece of toast4 ,baste with a tablespoon of melted butter and garnish with finely chopped parsley and a slice of lemon4 ,,broiled ,,oysters ,a ,,la ,,maryland ,place the oysters in a hot frying pan and brown on both sides lightly4 ,lift to a piece of toast and cover with cream sauce and garnish with finely minced parsley and a slice of bacon4 ,,oyster ,,farci ,eighteen small oysters1 ,one hard-boiled egg1 ,one sweetbread1 parboiled1 ,six mushrooms1 pared and parboiled4 ,chop fine and place in a bowl1 and add ,one cup of thick cream sauce1 ,one tablespoon of finely minced parsley1 ,one tablespoon of grated onion1 ,four tablespoons of finely minced celery1 ,two level teaspoons of salt1 ,one level teaspoon of paprika1 ,one-half level teaspoon of mustard1 ,three-quarters cup of fine bread crumbs1 ,three tablespoons of melted butter4 ,mix thoroughly and then fill into well-cleaned deep oyster shells1 fill slightly about the edge of the shell4 ,brush with beaten egg and then with fine crumbs4 ,fry until golden brown in hot fat or bake in a hot oven for twenty minutes4 ,,oyster ,,fritters ,chop twenty-five small oysters fine and then measure the liquid1 and add sufficient milk to make one and one-quarter cups4 ,place in a bowl and add ,two cups of flour1 ,two teaspoons of baking powder1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika1 ,three tablespoons of finely minced parsley1 ,one tablespoon of grated onion1 ,the prepared oysters1 ,one well-beaten egg4 ,beat to mix2 then fry like fritters in hot fat4 ,for oyster pancakes1 use the oyster-fritter mixture and bake like griddle cakes on a hot griddle4 ,,oyster ,,omelet ,place yolks of three eggs in a bowl and add four tablespoons of cream sauce4 ,drain and pat dry one dozen oysters4 ,chop fine and add to yolks of eggs with ,one teaspoon of salt1 ,one-half teaspoon of white pepper1 ,two tablespoons of bread crumbs4 ,mix and fold in the stiffly beaten whites of three eggs4 ,pour into an omelet pan containing three tablespoons of bacon fat and cook until firm2 turn and fold and roll1 and then garnish with bacon4 ,,oyster ,,timbale ,pare the timbale shells after the recipes given with the irons4 ,have the shells hot and then fill with oysters la ,newburg4 ,,oysters ,a ,,la ,,newburg ,one and one-half cups of thick cream sauce1 ,yolks of two eggs1 ,juice of one lemon1 ,one and one-half teaspoons of salt1 ,one teaspoon of paprika4 ,now drain and pat dry twenty-five oysters4 ,add to sauce and heat slowly until boiling point is reached4 ,cook for five minutes and then fill into shells and serve at once4 ,,steamed ,,oysters ,scrub the oysters in the shell and place in a colander over a pot of boiling water4 ,cover closely until the shell opened and the oyster starts to curl4 ,remove from the steamer and lift off the flat shell1 serving in the deep shell with lightly seasoned melted butter1 celery and slice of lemon4 ,,sweet ,,potatoes ,sweet potatoes are the roots or tubes of a vine-like plant2 it is a native of tropical climate1 but it is grown in states as far north as ,new ,york4 ,the delicious yams of the southern states and the ,west ,indies are made into many attractive foods4 ,the food value of the sweet potato is closely allied to that of the white potato1 but it contains from #d to #aj per cent4 sugar1 where the ordinary white potato has no sugar4 ,and1 then1 too1 this common vegetable will provide a variety of delectable dishes4 ,,sweet ,,potato ,,croquettes ,wash and cook the potatoes until tender4 ,use six large sweet potatoes4 ,drain1 cool and peel4 ,mash fine and then place in a bowl and add ,one tablespoon of butter1 ,two tablespoons of finely minced parsley1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat4 ,serve with cheese sauce4 ,,sweet ,,potato ,,nests ,cook sweet potatoes and peel and mash and then form into nests4 ,place the nests on a well-greased baking dish and fill with creamed dried beef4 ,place in the oven for ten minutes and heat4 ,sprinkle with grated cheese4 ,sweet potatoes may be used for a border for stews1 for goulashes1 etc4 ,try this method of baking the potato3 ,wash well1 scrubbing with a vegetable brush4 ,dry and then grease thoroughly and place in oven to bake4 ,this method prevents a thick coarse skin from forming with the pulp attached to it4 ,,french ,,fried ,,sweet ,,potatoes ,pare and cut the potatoes as for ,french frying and then cook in hot fat until golden brown4 ,,broiled ,,sweet ,,potatoes ,pare cold1 boiled potatoes and then cut in thin slices4 ,dip in bacon fat and broil in a broiler until golden brown4 ,,sweet ,,potato ,,cookies ,one cup of brown sugar1 ,four tablespoons of shortening4 ,cream well and then add ,one cup of mashed sweet potatoes1 ,one and one-half cups of flour1 ,one teaspoon of baking powder1 ,one-half teaspoon of nutmeg1 ,three-quarters cup of raisins1 ,one egg4 ,work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven4 ,,west ,,indies ,,sweet ,,potato ,,pudding ,one cup of brown sugar1 ,three tablespoons of shortening4 ,cream well and then add ,two cups of sweet potatoes that have been rubbed through a fine sieve1 ,one and one-quarter cups of milk1 ,one well-beaten egg1 ,one-quarter teaspoon of salt1 ,one-half teaspoon of cinnamon4 ,beat to thoroughly mix and then pour in a baking dish and bake in a moderate oven for thirty-five minutes4 ,,sweet ,,potato ,,biscuit ,two cups of mashed sweet potatoes1 ,one cup of milk1 ,four tablespoons of shortening1 ,one egg1 ,four tablespoons of sugar4 ,beat to mix and then sift together ,one quart of flour1 ,three tablespoons of baking powder1 ,one and one-half teaspoons of salt4 ,add to the potato mixture and work to a smooth dough4 ,roll on a slightly floured pastry board and cut with knife into square4 ,place on a baking sheet and wash well with milk1 then bake in hot oven for fifteen minutes4 ,,sweet ,,potato ,,pudding1 ,,kentucky ,,style ,pare four large sweet potatoes and then cut in thin paper-like slices4 ,now grease a baking dish well and place a layer of prepared sweet potatoes1 and then dust lightly with cinnamon and cover with four tablespoonfuls of brown sugar4 ,repeat until the dish is full and then place4 ,one and one-half cups of milk in a bowl ,and add ,one whole egg1 ,yolk of one egg1 ,one-half cup of sugar4 ,beat well to mix and then add ,two teaspoons of vanilla4 ,pour over the potatoes and bake for fifty minutes in a slow oven4 ,add to white of egg1 which has been left over for this purpose1 and add one-half glass of currant jelly4 ,beat until the mixture will hold its shape and then pile high on the cold pudding and serve4 ,,sweet ,,potato ,,pineapple ,wash and cook until tender six large sweet potatoes and then pare and mash well and then add ,one tablespoon of butter1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,pile on a baking dish and mould to shape of a pineapple4 ,make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese4 ,bake in a hot oven for twenty minutes4 ,,sweet ,,potato ,,cakes1 ,,georgia ,,style ,cook and then peel and mash sufficient sweet potatoes to measure two cupfuls4 ,place in a bowl and then add ,two tablespoons of butter1 ,two tablespoons of finely minced parsley1 ,two tablespoons of finely minced red pepper1 ,six strips of bacon1 minced fine and nicely browned4 ,mould into flat cakes and roll in flour and brown in the hot bacon fat4 ,,candied ,,sweet ,,potatoes ,wash and cook the potatoes in their skins until tender and then drain and peel4 ,now place in a frying pan ,three-quarters cup of syrup1 ,piece of butter size of a walnut1 ,one-half teaspoon of cinnamon1 ,one-quarter teaspoon of nutmeg4 ,bring to a boil and then add the potatoes and then let them marinate in the syrup1 turning frequently for twenty minutes4 ,keep the pan where the potatoes will cook slowly1 adding four tablespoons of boiling water4 ,,potato ,,souffle ,rub two cups of mashed potatoes through a fine sieve to remove the lumps4 ,place in a bowl and add ,yolks of two eggs1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,one-half teaspoon of grated onion1 ,one-half cup of milk4 ,beat to mix and then cut and fold in the stiffly beaten whites of two eggs4 ,place in a well-greased pan and bake in a moderate oven for twenty minutes4 ,,potato ,,croquettes ,mince fine sufficient bacon to measure four tablespoons after chopping4 ,place in a frying pan and add two grated onions2 brown gently and then add ,two cups of mashed potatoes1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,mix thoroughly and then mold into croquettes4 ,roll in flour and then dip in beaten egg and roll in fine crumbs4 ,fry until golden brown in hot fat4 ,,white ,,potatoes ,,potatoes ,,au ,,gratin ,cut cold boiled potatoes into dice and then season with salt and pepper and place a layer in a baking dish4 ,sprinkle with fine crumbs and one tablespoon of finely minced onion1 two tablespoons of finely minced parsley4 ,place in a second layer and season1 then pour over the last layer two cups of cream sauce4 ,sprinkle with fine crumbs and a little grated cheese and bake in a moderate oven twenty-five minutes4 ,,potato ,,custards ,rub one cup of mashed potatoes through a fine sieve into a bowl and add ,one cup of milk1 ,two well-beaten eggs1 ,one teaspoon of salt1 ,pinch of mace4 ,mix thoroughly and then turn into a baking dish and bake in a moderate oven until firm1 usually about twenty minutes4 ,,potato ,,cup ,,for ,,salad ,boil medium-sized potatoes in their jackets4 ,cool and then peel4 ,with a teaspoon scoop out a well in the centre1 leaving a thin wall of potato4 ,now trim neatly into shape4 ,place in a bowl and marinate in ,french dressing1 turning frequently so that each position may be seasoned4 ,now prepare a filling as follows3 ,one cold boiled beet1 cut into tiny dice1 ,one-half cup of cooked peas1 ,one onion1 grated1 ,three tablespoons of finely minced parsley1 ,one-half cup of cold boiled potatoes1 cut into tiny dice4 ,toss the vegetables gently to mix4 ,season with salt and pepper and reduce four tablespoons of mayonnaise with two tablespoons of vinegar4 ,fill into the potato cups and place in a nest of crisp lettuce leaves4 ,garnish with mayonnaise and serve ice cold4 ,,new ,,method ,,of ,,making ,,french ,,fried ,,potatoes ,cut large cold boiled potatoes into cubes as for ,french fried potatoes and dust lightly with flour and brown quickly in hot fat4 ,this method prevents the potato from being soggy in the centre4 ,,potato ,,crust ,,for ,,meat ,,pies ,mash boiled potatoes and then rub through a sieve to remove the lumps4 ,now add to ,one quart of prepared potatoes1 ,three tablespoons of shortening1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,two teaspoons of baking powder1 ,one teaspoon of grated onion1 ,one well-beaten egg1 ,six tablespoons of milk4 ,beat thoroughly to mix and then spread in a layer about one inch thick on meat pies4 ,brush the top with milk and bake in a moderate oven for thirty-five minutes4 ,,potato ,,dumplings ,grate four large cold boiled potatoes into a mixing bowl and add ,one and one-half cups of flour1 ,one and one-half teaspoons of salt1 ,one teaspoon of pepper1 ,one small onion1 grated1 ,three tablespoons of finely minced parsley1 ,one egg1 ,three tablespoons of water4 ,mix to a smooth dough and then form into balls the size of an egg4 ,drop into boiling water and cook for fifteen minutes4 ,lift and drain well and serve with either brown stew or cheese sauce4 ,,baked ,,potatoes ,select large1 well-shaped potatoes1 and wax and grease thoroughly with shortening and place in the oven or broiler to bake4 ,when done1 cut a slice from the top and scoop out the contents of the baked potatoes into a bowl4 ,mash the potatoes and add a little milk1 salt and pepper to taste and one tablespoon of butter to each potato4 ,beat until they are very light and fluffy and then fill back into the potatoes1 piling up high4 ,place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon4 ,dust with paprika and serve4 ,,potato ,,salad ,six boiled potatoes1 diced1 ,three onions1 chopped fine1 ,two green peppers1 chopped fine4 ,place in bowl and mix2 then add ,one cup of mayonnaise dressing1 ,one-fourth cup of vinegar1 ,one tablespoon of salt1 ,one teaspoon of paprika4 ,serve4 ,,jellied ,,potato ,,salad ,prepare one quart of thinly sliced cold boiled potatoes and then add ,two cups of lettuce1 shredded very fine1 ,three medium-sized onions1 chopped fine1 ,two green peppers1 chopped fine1 ,five tablespoons of finely chopped parsley1 ,two teaspoons of salt1 ,one-half teaspoon of white pepper4 ,cover with ,three-quarters cup of mayonnaise dressing1 ,one-quarter cup of vinegar4 ,toss gently to mix4 ,now chill a baking pan by placing on ice4 ,make two quarts of lemon gelatine4 ,pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan4 ,now spread on the potato salad in an even layer4 ,pour over the salad a little gelatin every few minutes to fill the crevices and cover the top4 ,set aside to mould and then when ready to serve1 dip the pan in warm water for a few minutes and then unmould on a pastry board4 ,cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing4 ,,gutney ,,run ,,potato ,,cake ,mince fine sufficient salt pork to measure one-half cup4 ,place in a frying pan and add three-quarters cup of chopped green onions4 ,cook slowly until tender1 and then add one quart of mashed potatoes1 well seasoned4 ,mix well and then turn into a bowl4 ,cool1 and then form into cakes and roll in flour1 and brown in hot pork fat4 ,serve with well-seasoned cream gravy4 ,,hashed-,,brown ,,potatoes ,peel cold boiled potatoes and then cut in one-quarter-inch dice4 ,dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the potatoes4 ,toss gently until nicely browned and add the seasoning4 ,,corn ,nowhere do they cook corn as tender as it is usually prepared in the corn belt4 ,select full1 well-shaped ears of corn and remove the husk1 leaving just the last layer4 ,now fold back this layer of husk and remove all the silk from the corn1 using a stiff vegetable brush for this purpose4 ,refold the husk about the corn and cook it4 ,how to cook the corn3 ,have a large kettle containing plenty of boiling water4 ,add one teaspoon of sugar1 add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears2 cover pot closely4 ,,to ,,dry ,,corn--,,lancaster ,,county ,,recipe ,select firm1 full ears of corn and husk4 ,remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes4 ,remove and dip in cold water and then cut from the cob with a sharp knife4 ,spread on shallow trays and dry in a commercial or homemade drier4 ,this corn may be dried in the oven at a temperature of about #aaj degrees ,fahrenheit4 ,leave the oven door open so that the moisture may quickly evaporate4 ,the ,lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting2 they are brought in at night to protect them from the dampness and dew1 which would start a mould on the corn while it is drying4 ,,corn ,,fritters ,,for ,,two ,,people ,score and scrape the corn from two medium-sized ears1 and then place in a bowl and add ,one well-beaten egg1 ,two tablespoons of finely minced parsley1 ,three-quarters cup of flour1 ,one teaspoon of baking powder1 ,one half teaspoon of salt1 ,one-quarter teaspoon of pepper4 ,beat to thoroughly mix and then either fry in hot fat or bake on a griddle4 ,,salted ,,corn ,remove the husk from the corn1 leaving just a single layer against the corn3 fold back this single layer of husk and remove all the silk1 wiping with a dry cloth4 ,place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt4 ,stand the tip end down1 pack closely with salt and place two-inch layer on top ,cover and place in a cool place4 ,it is most important that the ears do not touch4 ,,tomatoes ,,tomato ,,egg ,,custard ,prepare four tomatoes by cutting slice from top and scooping out the centre with spoon2 break into a small bowl two eggs1 adding ,two tablespoons of milk1 ,one teaspoon of grated onion1 ,one teaspoon of finely minced parsley1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,beat to mix and then pour into the prepared tomatoes4 ,sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes4 ,,tomatoes ,,and ,,eggs1 ,,pardue ,place in a saucepan ,one and one-half cups of stewing tomatoes1 ,one grated onion1 ,one tablespoon of finely minced parsley1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,three level tablespoons of cornstarch4 ,dissolve the starch1 salt and paprika in the cold tomatoes and bring to a boil4 ,cook for ten minutes and then fill into custard cups4 ,now break into each cup one egg and sprinkle with fine crumbs4 ,place a tiny bit of butter in the centre of the cup4 ,bake in a moderate oven for eighteen minutes4 ,,tomato ,,omelet ,dip two tomatoes in boiling water to loosen the skin4 ,peel and then cut in slices4 ,place two tablespoons of shortening in a pan and fry the sliced tomatoes1 turning frequently4 ,prepare an omelet and cook1 using another pan4 ,when the omelet is dry and ready to fold over pour the prepared tomatoes over it4 ,season1 fold and then roll and serve4 ,,baked ,,tomatoes ,cut a slice from the top of the tomato and with a spoon remove the centres4 ,chop the centres fine and then place in a bowl and add ,one onion1 grated1 ,two tablespoons of finely chopped parsley1 ,one well-beaten egg1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three-quarters cup of fine bread crumbs1 ,three tablespoons of melted shortening4 ,grease the tomatoes to prevent bursting and then fill1 forming into a point at the top4 ,place in a greased baking pan and add one-half cup of hot water4 ,bake for forty minutes4 ,,tomato ,,fritters ,cook a sufficient amount of tomatoes to measure two cups1 adding ,one onion1 grated1 ,two teaspoons of salt1 ,one teaspoon of pepper1 ,pinch of cloves1 ,one-half cup of cornstarch1 dissolved in1 ,one-half cup of cold water4 ,cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours4 ,cut into oblongs and then dip in beaten egg and roll in fine crumbs4 ,fry until golden brown in hot fat4 ,,tomatoes ,,au ,,gratin ,slice six medium-sized tomatoes in thin slices4 ,place a one-half inch layer of bread crumbs in a small baking dish1 then a layer of tomatoes1 then the bread crumbs and again the tomatoes4 ,repeat this until the dish is full4 ,pour over it one cup of thick cream sauce and sprinkle with fine crumbs4 ,bake in a moderate oven for twenty-five minutes4 ,,roast ,,tomatoes ,when preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat1 basting frequently4 ,,tomatoes ,,and ,,string ,,beans ,there are many vegetables that may be combined with tomatoes for the sake of variety4 ,place two cups of cooked string beans in a saucepan and add ,one and one-half cups of stewed tomatoes1 ,one onion1 grated1 ,one teaspoon of sugar1 ,one and one-half teaspoons of salt1 ,one tablespoon of cornstarch4 ,dissolve the seasoning and starch in the cold tomatoes before adding to the beans4 ,lima beans1 cauliflower and corn may be used to replace the string beans4 ,,baked ,,egg-,,plant ,,and ,,tomatoes ,pare the egg-plant and then cut into slices4 ,sprinkle lightly with salt and then cover and set aside for two hours4 ,wash and then drain well and cut into dice4 ,place in a baking dish and add ,two green peppers1 chopped fine1 ,one onion1 chopped fine1 ,two teaspoons of salt1 ,one teaspoon of paprika1 ,two cups of prepared tomatoes4 ,sprinkle the top with fine crumbs and grated cheese4 ,bake in a moderate oven for twenty-five minutes4 ,to prepare the tomatoes rub two cups of cold stewed tomatoes through a fine sieve and add six tablespoons of cornstarch4 ,dissolve and then bring to a boil and cook slowly for five minutes4 ,,green ,,tomatoes ,,mince ,,for ,,pies ,cut one-quarter peck green tomatoes in small pieces and then sprinkle with three tablespoons of salt4 ,place in a square of cheese-cloth and then tie up and hang where it can drain all night4 ,in the morning place a one and one-half pound can of corn syrup in a saucepan and add ,one-half pound of brown sugar1 ,one tablespoon of cinnamon1 ,one teaspoon of nutmeg1 ,one-half teaspoon of allspice1 ,one-half teaspoon of ginger1 ,two packages of raisins1 ,one-half cup of salad oil4 ,bring the mixture to a boil and then cook slowly for one-half hour4 ,fill into jars and then process in a hot-water bath for twenty minutes4 ,seal and test for leaks4 ,store in a cool1 dry place4 ,this makes a delicious pie filling4 ,,tomato ,,dumplings ,place in a mixing bowl ,two cups of flour1 ,one teaspoon of salt1 ,one-quarter teaspoon of pepper1 ,four teaspoons of baking powder4 ,sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough4 ,divide into five parts and then roll each piece into squares4 ,place in the centre of each one a peeled tomato1 cut in slices1 and season with a little grated onion1 parsley1 salt and pepper4 ,fold the dough over4 ,place in a baking sheet and brush the tops with beaten eggs4 ,bake in a hot oven for thirty minutes4 ,serve with cheese sauce4 ,,stuffed ,,tomatoes ,,with ,,chicken ,,salad ,prepare the chicken sandwich filling4 ,select firm1 medium-sized tomatoes and then cut a slice from the top1 and with a spoon scoop out the centres of the tomatoes4 ,fill with the salad sandwich mixtures and then roll in wax paper4 ,,tomato ,,toast ,cook a sufficient amount of tomatoes to measure one and one-half cups4 ,now add ,one medium-sized onion1 cut in thin slices1 ,one green pepper1 chopped very fine4 ,cook slowly until the onion is soft and then rub through a fine sieve and add two tablespoons of cornstarch dissolved in three tablespoons of water4 ,bring to a boil and then season4 ,now pour over thick slices of bread toasted brown and sprinkle with grated cheese4 ,,baked ,,tomatoes 7,,cold7 ,select firm tomatoes4 ,cut a slice from the top and then with a spoon carefully scoop out the centres4 ,rub the outside of the tomatoes with plenty of shortening4 ,place in a baking dish and pour into the dish holding the tomatoes one-half cup of water4 ,this will prevent the skin from bursting4 ,now place in a bowl ,four eggs1 ,three-quarters cup of milk1 ,two tablespoons of finely minced parsley1 ,one tablespoon of grated onion1 ,one teaspoon of salt1 ,one-half teaspoon of paprika4 ,beat to mix and then pour into the tomatoes4 ,bake in a moderate oven until the custard is firm in the centre4 ,cool and then set on ice to chill4 ,serve with ,russian dressing4 ,,apple ,,butter ,,without ,,cider ,pare one-half basket of apples4 ,place the parings in a preserving kettle and cover with cold water4 ,cook until soft and then strain the liquid4 ,measure and place six quarts of this juice in a preserving kettle and add the apples1 sliced very thin4 ,cook and then add ,one and one-half level tablespoons of cinnamon1 ,one teaspoon of nutmeg1 ,one teaspoon of allspice1 ,one-half teaspoon of cloves1 ,one-quarter teaspoon of ginger1 ,one-half cup of cider vinegar1 ,one and one-half pounds of brown sugar1 or two and one-half pounds of syrup4 ,stir to blend thoroughly4 ,cook slowly until very thick4 ,place an asbestos mat under the preserving kettle4 ,to conserve the apple butter for future use3 ,fill into sterilized jars and adjust the rubber and lid4 ,seal securely and place in hot water bath for twenty minutes1 to sterilize4 ,remove and cool and dip the top of jars in melted parawax4 ,this apple butter will keep until used4 ,,lancaster ,,apple ,,butter ,place in the preserving kettle ,one and one-half gallons of cider4 ,pare and core and cut in thin slices one-half basket of apples4 ,boil the cider one-half hour1 add apples and cook until mixture is very thick and a dark brown in color1 adding ,two level tablespoons of cinnamon1 ,one teaspoon of cloves1 ,one-half teaspoon of allspice1 ,one pound of brown sugar or one and one-half pounds of syrup4 ,this must be stirred frequently with a large wooden spoon to prevent scorching4 ,place an asbestos mat under the kettle and cook slowly4 ,hard1 rapid boiling spoils the flavor of this butter4 ,the farmer's wife usually makes her apple butter in a large kettle hung on a tripod in the yard and after the mixture is at the boiling point1 she adds just a stick of wood at a time to the fire and constantly stirs the mixture4 ,,pickled ,,red ,,cabbage ,select a firm head of cabbage1 cut in half and shred fine a sufficient amount of it to measure about two cups4 ,place the cabbage in a bowl and add ,two onions1 chopped fine1 ,one green pepper1 chopped fine1 ,now place in a saucepan ,one tablespoon of bacon fat1 ,one-half cup of vinegar1 ,one teaspoon of salt1 ,one teaspoon of white pepper1 ,one-quarter teaspoon of mustard4 ,heat to the boiling point1 then pour over the cabbage1 chill and then serve4 ,,braised ,,red ,,cabbage ,chop fine the balance of the head of red cabbage2 place in a saucepan and cover with boiling water4 ,cook for five minutes and then turn into a colander and let the cold water run on it4 ,let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions1 minced fine and the prepared cabbage4 ,cover closely and let smother for twenty minutes over a slow fire4 ,turn frequently and just before serving season with ,one-half teaspoon of salt1 ,one-quarter teaspoon of white pepper1 ,one tablespoon of vinegar4 ,,cranberry ,,roll ,place in a mixing bowl ,one and one-half cups of flour1 ,one-half teaspoon of salt1 ,two teaspoons of baking powder4 ,sift to mix and then rub in four tablespoons of shortening and mix to a dough with the following mixture3 ,place in a cup ,three tablespoons of syrup1 ,three tablespoons of water4 ,blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranberries4 ,sprinkle with brown sugar4 ,roll as for jelly roll1 tucking the ends in well4 ,place in well-greased baking pan and brush the top with milk4 ,bake forty-five minutes in a moderate oven4 ,serve with vanilla sauce4 ,,to ,,barbecue ,,fish ,use the large size fish3 black striped bass1 cod1 white or rock fish4 ,in the early spring1 shad may be used4 ,scale and cleanse the fish and split down the back4 ,remove the fins and head and place in well-greased gridiron and cook until brown4 ,lift to a hot dish and cover with boiling mixture1 made as follows3 ,place in a small saucepan ,juice of one lemon1 ,two tablespoons of melted butter1 ,one tablespoon of catsup1 ,one tablespoon of minced parsley1 ,one tablespoon of ,worcestershire sauce1 ,one-half cup of water1 ,one tablespoon of cornstarch1 ,one quarter teaspoon of mustard1 ,one teaspoon of paprika1 ,one teaspoon of salt4 ,stir to blend well and then bring to a boil4 ,cook slowly for three minutes and then spread over the fish and serve4 ,,neck ,,chops ,,in ,,casserole ,have the butcher cut one and one-half pounds of neck chops into four pieces and then wipe with a damp cloth4 ,roll in flour and brown quickly in hot fat4 ,lift to a casserole dish and add ,one cup of finely chopped onions1 ,four tablespoons of finely chopped parsley1 ,one and one-half cups of brown gravy4 ,cover the dish close and place in a slow oven for one and one-half hours4 ,make a brown gravy by adding four tablespoons of flour to the fat left in the frying pan after browning the meat4 ,,angel ,,cake ,sift ,one cup of flour1 ,three-quarters cup of sugar1 ,one level teaspoon of cream tartar4 ,sift five times and then beat the whites of five eggs stiff and cut1 and fold in the sugar and flour mixture4 ,turn into a greased tube pan and bake for forty minutes in a moderate oven4 ,,making ,,scrapple ,,and ,,hogshead ,,cheese ,when the family is small1 thrifty women usually make the scrapple and hogshead cheese at the same time4 ,have the butcher select for you a nice hogshead2 split and then remove the eyes1 brains and tongue4 ,now scald and cleanse well1 rinsing in plenty of cold water4 ,place in a preserving kettle and add just sufficient cold water to cover the head4 ,now add ,two onions1 ,two cloves1 ,one bunch of pot or soup herbs1 ,one level teaspoon of poultry seasoning4 ,cook slowly until the meat will leave the bones1 then place a colander in a large bowl or pan and turn in the head4 ,measure the liquid and return to the pot4 ,now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the scrapple4 ,cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan4 ,add ,juice of one lemon or ,six tablespoons of cider vinegar1 ,one and one-half teaspoons of salt1 ,one teaspoon of white pepper4 ,bring to a boil and cook for ten minutes4 ,add the head meat that has been cut into the inch pieces4 ,rinse loaf-shaped pans with cold water1 pour in the cheese and set aside in a cool place to mould4 ,use the same as cold cuts of meat with mustard or horseradish sauce4 ,,the ,,scrapple ,add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil4 ,now add1 for each quart of liquid1 ,two-thirds cup of cornmeal1 ,one-half cup of buckwheat1 ,one teaspoon of salt1 ,one-half teaspoon of white pepper4 ,mix and add very slowly1 stirring constantly4 ,when it is sufficiently thick to hold the spoon upright1 rinse the baking pan with cold water and then pour in the scrapple4 ,set aside for twenty-four hours to mould4 ,this can be used for breakfast by cutting into slices and frying a crisp brown or made into croquettes1 rolled in flour and nicely brown in hot fat4 ,serve with tomato sauce4 ,,snow ,,pudding ,one cup of milk1 ,four level tablespoons of cornstarch4 ,stir to dissolve the starch1 then bring to a boil and cook slowly in hot water bath for half an hour1 adding ,two tablespoons of sugar1 ,white of one egg1 beaten stiff1 ,six drops of vanilla4 ,beat hard to blend1 then rinse four custard cups with cold water and pour in the pudding4 ,set aside to mould and serve with custard sauce1 which is made as follows3 ,place in a saucepan ,one cup of milk1 ,two tablespoons of cornstarch4 ,stir to dissolve1 then bring to a boil and cook slowly for fifteen minutes4 ,now add ,two tablespoons of sugar1 ,one-half teaspoon of vanilla1 ,yolk of one egg4 ,beat hard to mix1 then pour over the unmoulded snow pudding4 ,,fried ,,mush ,place in a saucepan ,two cups of boiling water1 ,one teaspoon of salt1 ,two-thirds cup of cornmeal4 ,stir to prevent lumping and then cook slowly for one-half hour4 ,now rinse a bread pan with cold water and turn in the mush4 ,let mould for twenty-four hours1 then cut in one-half inch slices4 ,dip in flour and fry brown in hot fat4 ,,ye ,,kentucky ,,corn ,,dodgers ,place in a saucepan ,one and one-half cups of boiling water1 ,one teaspoon of salt1 ,two-thirds cup of cornmeal4 ,stir to mix thoroughly1 then cook for twenty minutes and cool4 ,form into sticks the size of a bread stick1 roll in flour and brown in hot fat4 ,,ye ,,old ,,virginia ,,batter ,,bread ,place in a mixing bowl ,one cup of cornmeal1 ,one-half teaspoon of nutmeg1 ,one teaspoon of salt1 ,four tablespoons of syrup1 ,three tablespoons of shortening4 ,pour over one and one-half cups of boiling water4 ,beat to blend thoroughly1 then let cool and add ,three-quarters cup of flour1 ,two well-beaten eggs1 ,four level teaspoons of baking powder1 ,one and one-quarter cups of milk4 ,beat to mix thoroughly1 then pour in a well-greased baking dish and bake in a hot oven for thirty minutes4 ,serve from the dish4 ,,polish ,,corn ,,dish ,place in a saucepan ,two cups of boiling water1 ,one-half cup of finely chopped onion1 ,two-thirds cup of cornmeal4 ,stir to prevent lumping and cook slowly for twenty minutes4 ,now add ,one-half cup of finely shredded dried beef1 ,one teaspoon of paprika4 ,beat hard to mix thoroughly and then serve with tomato sauce4 ,,yankee ,,mush ,place in a saucepan ,two and one-half cups of boiling water1 ,one-half teaspoon of salt1 ,two-thirds cup of cornmeal4 ,sift the cornmeal in boiling water very slowly and then stir well to prevent lumping4 ,draw the saucepan to the side of the range and allow to cook very slowly for one-half hour4 ,serve in the place of the morning cereal with honey and milk4 ,for variety add ,one-half cup of chopped seeded raisins1 or ,one-half cup of finely chopped peanuts1 ,one-half cup of finely chopped figs1 ,one-half cup of finely chopped dates1 ,one-half cup of finely chopped seeded prunes1 ,one-half cup of finely chopped dried apricots1 ,one-half cup of finely chopped cocoanut4 ,europe also gives us some novel methods of using cornmeal4 ,,carolina ,,corn ,,pone ,place in a saucepan ,two cups of boiling water1 ,three-quarters cup of cornmeal1 ,one teaspoon of salt4 ,stir to blend and free from lumps1 then cook for ten minutes4 ,turn into a mixing bowl and add ,six tablespoons of syrup1 ,three tablespoons of shortening1 ,one and one-half cups of sour milk1 ,one and one-quarter teaspoons of baking soda1 dissolved in the sour milk1 ,six tablespoons of flour4 ,beat to mix1 then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep4 ,bake in hot oven for eighteen minutes4 ,cut into squares and serve4 ,,cornmeal ,,sausages ,place in a saucepan ,one and one-half cups of boiling water1 ,one cup of finely chopped onion1 ,one cup of finely chopped left-over meat1 ,one teaspoon of salt1 ,one teaspoon of white pepper1 ,one-half teaspoon of poultry seasoning1 ,two-thirds cup of cornmeal4 ,stir well to prevent lumping and cook slowly for one-half hour4 ,turn into a bowl and let cool4 ,form into sausages1 then roll in flour and brown in hot fat4 ,serve with brown gravy1 cream or tomato sauce4 ,,chili ,,sauce ,place in a preserving kettle ,two quarts of stewed tomatoes1 ,two cups of finely sliced onions1 ,one cup of finely chopped green peppers1 ,one-half cup of finely chopped sweet red peppers1 ,one and one-half cups of vinegar1 ,one cup of brown sugar1 ,one and one-half tablespoons of cinnamon1 ,two teaspoons of cloves1 ,one teaspoon of allspice1 ,two teaspoons of celery seed1 ,two teaspoons of mustard seed1 ,one teaspoon of ginger1 ,one teaspoon of mustard1 ,four tablespoons of salt4 ,stir to thoroughly mix and then cook until very thick4 ,cool and then rub through a fine sieve4 ,pour into sterilized jars and adjust the rubber and lid and seal4 ,process for twenty minutes in a hot water bath4 ,remove1 cool and then store in a cool1 dry place4 ,,italian ,,polenta ,place in a saucepan ,two and one-half cups of boiling water4 ,and then add ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one tablespoon of grated onion1 ,three-quarters cup of cornmeal4 ,stir to prevent lumping and cook for three-quarters of an hour very slowly4 ,now add one-half cup of grated cheese and stir well to blend thoroughly4 ,serve in saucers like a cereal4 ,cover with tomato sauce and finely grated cheese4 ,,tomato ,,marmalade ,grate the yellow rind from two medium-sized oranges1 taking care to grate very lightly4 ,place in a small pan and add one-half cup of water4 ,let stand one day and then cook slowly until soft4 ,add this rind to the juice of ,two oranges1 ,one lemon4 ,then place in a preserving kettle and add two quarts of stewed tomatoes1 rubbed through a fine sieve4 ,one package of seeded raisins1 ,two pieces of candied ginger cut into bits1 ,four cups of sugar1 and the following spices tied in a piece of cheese-cloth3 ,two teaspoons of cinnamon1 ,one teaspoon of ginger1 ,one teaspoon of cloves1 ,one teaspoon of nutmeg1 ,one-half teaspoon of allspice4 ,cook until the mixture is very thick like jam and then remove the spice bag4 ,pour into sterilized glasses and cool and cover with paraffine4 ,store in a cool place4 ,,sweet ,,red ,,pepper ,,marmalade ,remove the seeds from thirty sweet red peppers and then wash well and put through the food chopper4 ,place in a saucepan and add two cups of stewed tomatoes4 ,cook until the peppers are soft and then cool and rub through a fine sieve4 ,measure and return to the kettle and add for every eight cups of pepper and tomatoes3 ,juice of two oranges1 ,juice of one lemon1 ,one-half package of seeded raisins1 ,one-half cup of maraschino cherries1 cut into bits1 ,one piece of candied citron1 put through food chopper1 ,two-thirds cup of sugar for each cup of prepared pepper pulp4 ,cook slowly until the mixture is very thick and then pour into sterilized glasses4 ,cool and cover with paraffine and store in a cool place4 ,,sauerkraut ,remove the coarse1 bruised outside leaves of the cabbage and then shred the head fine1 using a slaw cutter4 ,now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt4 ,repeat until the utensil is nearly full1 pounding down well with wooden mallet when packing4 ,sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water4 ,tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone4 ,now1 it is necessary that the cabbage be covered with brine2 remove the scum as it rises to the top4 ,the kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned4 ,,to ,,can ,,sauerkraut ,fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water4 ,adjust the rubber and lid and partially tighten4 ,process in hot water bath for one hour1 then remove and seal securely4 ,store in a dry1 cool place4 ,,brining ,,cauliflower ,prepare the cauliflower as directed above1 using a large keg or crock4 ,pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows3 ,place in a boiler ,eight quarts of water1 ,eight cups of salt4 ,bring to a boil and skim1 then cool4 ,cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top1 to keep the cauliflower covered in the brine4 ,this weight need not be as heavy as that used for the kraut4 ,cauliflower prepared in this manner late in ,october and ,november can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked1 or it may be canned in three months1 when there will be a supply of fruit jars4 ,to can the brined cauliflower1 remove from the brine and wash in cold running water4 ,let stand for one hour and then fill into the sterilized jars2 fill jars with boiling water2 adjust the rubbers and lids and partially seal4 ,place in a hot-water bath and process for one hour4 ,remove1 seal securely and then cool and store in a cool1 dry place4 ,,salting ,,cauliflower ,select the nice heads of cauliflower and remove the outer leaves1 and then trim into shape4 ,now place a layer of salt one inch deep in the bottom of the keg or crock and then place the cauliflower head down and pack well with salt4 ,do not allow them to touch each other4 ,have the salt one inch above the cauliflower stalk4 ,finally cover with a clean cloth and set in a cool place4 ,,salted ,,beans ,remove the strings from the beans and then place a layer of salt in the crock4 ,add a layer of beans and then a layer of salt1 and repeat until the crock is filled to within two inches of the top4 ,have the layer on top two inches deep and then add one quart of water to every one-half bushel basket of beans4 ,cover closely and then store in a cool place4 ,do not wash the beans4 ,,yorkshire ,,pudding ,about one-half hour before serving the dinner1 pour six tablespoons of fat from the roast beef into a baking pan and grease the pan thoroughly4 ,set where the pan will heat and then place in a bowl ,one and one-quarter cups of milk1 ,one egg1 ,one teaspoon of salt1 ,one-eighth teaspoon of white pepper1 ,one teaspoon of grated onion1 ,two cups of sifted flour1 ,two teaspoons of baking powder4 ,beat with a ,dover egg beater for five minutes and then turn this batter in the well-heated pan and bake in a moderate oven for twenty minutes4 ,when nearly done1 baste the pudding with one-half cup of the gravy that is to be served with the beef4 ,,stuffed ,,pepper ,,mangoes ,place the peppers in a large tub and cover with the following brine3 ,eight quarts of water1 ,three cups of salt4 ,it is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours4 ,now remove from the brine and place in fresh water for two hours and then remove from the water1 and with a sharp knife cut a small circle from the top of the pepper4 ,set aside to replace as a cover4 ,now remove the seeds and the white pithy part4 ,soak in cold water for one hour and then drain and fill with the following mixture4 ,filling for twenty-five peppers3 ,chop fine sufficient cabbage to measure three pints4 ,place in a large bowl and add ,one pint of finely chopped onions1 ,one cup of finely chopped green peppers1 ,one cup of finely chopped red peppers1 ,one cup of finely chopped celery1 ,two ounces of mustard seed1 ,one ounce of celery seed1 ,one-half cup of grated horseradish1 ,one-half cup of salt1 ,one-half cup of brown sugar1 ,one quart of vinegar1 ,one teaspoon of cayenne pepper1 ,two teaspoons of paprika1 ,one teaspoon of mustard4 ,mix thoroughly and then fill into the peppers1 taking care not to pack too closely4 ,sew the lid or circle which has been cut out of the top with a darning needle and heavy string4 ,place closely in a crock4 ,now place in the preserving kettle ,three quarts of vinegar1 ,two quarts of water1 ,one cup of salt1 ,two ounces of celery seed1 ,three ounces of mustard seed1 ,one-half cup of whole cloves1 ,one-quarter cup of whole allspice1 ,two sticks of cinnamon1 ,six blades of mace4 ,bring to a boil and pour over the mangoes and let cool4 ,now add three-quarters cup of salad oil and set in a cool place4 ,watch to see that the pickle does not evaporate4 ,the mangoes may be packed in all-glass quart fruit jars and sealed1 then processed for twenty minutes in a hot water bath1 after which they should be cooled and stored in a dry1 cool place4 ,,neck ,,of ,,beef1 ,,polish ,,style ,select one pound of meat from the neck and wipe with a damp cloth4 ,roll in flour and brown quickly in hot fat4 ,place in a saucepan and add one-half cup of flour to the fat left in the frying pan4 ,brown well and add one quart of water4 ,bring to the boiling point4 ,pour over the meat and cook very slowly for one and three-quarters hours4 ,season1 add a pinch of caraway seed and serve with boiled noodles4 ,,fried ,,pies ,place in a mixing bowl ,two cups of flour1 ,one teaspoon of salt1 ,two teaspoons of baking powder4 ,sift and then rub in five tablespoons of flour and work to a smooth dough with one-half cup of ice-cold water4 ,roll out one-quarter inch thick and spread with the mixture prepared for the pork pie4 ,brush the edges with water and press them firmly together4 ,let stand for fifteen minutes and then fry like crullers in hot fat4 ,,ye ,,olde-,,tyme ,,pork ,,pie ,the ,english housewife usually uses individual pans or custard cups for this pie4 ,line either custard cups or individual pie plates with pastry made as follows3 ,place in a mixing bowl ,two cups of sifted flour1 ,one-half teaspoon of salt1 ,one level tablespoon of baking powder4 ,sift to mix and then rub into the flour three-quarters cup of finely chopped suet and mix to a dough with one-half cup of milk or water4 ,roll one-quarter inch thick on floured pastry board and then line the dishes and fill them with the following mixture4 ,place in a bowl ,one pound of sausage meat1 ,two cups of bread crumbs1 ,one-half cup of grated onions1 ,four tablespoons of finely minced parsley1 ,eight tablespoons of cream sauce or thick brown gravy4 ,mix thoroughly and then divide into five individual pies4 ,cover with the top crust and cut gashes in the top crust4 ,brush with milk or water and bake in a slow oven for one hour4 ,,mustard ,,sauce ,one tablespoon of evaporated milk1 ,one-half teaspoon of white pepper1 ,one-half teaspoon of salt1 ,one-half teaspoon of sugar1 ,one teaspoon of mustard1 ,two tablespoons of salad oil4 ,blend well and then add ,two tablespoons of grated onion1 ,two tablespoons of finely minced parsley1 and serve4 ,,braised ,,onions ,peel medium-sized onions and then parboil and drain4 ,now place one tablespoon of shortening in a saucepan and roll the onions in flour and brown lightly in fat4 ,cover closely and let cook very slowly for twenty minutes1 shaking the saucepan occasionally and add four tablespoons of water4 ,,english ,,pepperpot ,wash and cleanse thoroughly two well-cracked calves' feet4 ,place in a soup kettle and add a good-sized veal bone and ,one bunch of potherbs1 ,two large onions1 cut fine1 ,one small carrot1 cut in dice1 ,one small turnip1 diced4 ,add sufficient water to cover1 usually about four quarts4 ,cook slowly for four hours and then strain off the stock and chop the meat fine from the feet1 and also the meat which has been picked from the bones4 ,add to the stock together with ,one teaspoon of sweet marjoram1 ,one teaspoon of salt1 ,one-half teaspoon of pepper1 ,one-half teaspoon of thyme4 ,add the dumplings made as follows3 ,place in a bowl ,one and one-half cups of flour1 ,one teaspoon of salt1 ,one teaspoon of pepper1 ,one level tablespoon of baking powder1 ,two tablespoons of grated onion1 ,one-half teaspoon of powdered thyme4 ,mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk4 ,form into balls and drop in boiling stock4 ,cook for twenty minutes1 then thicken slightly with flour and serve4 ,,creamed ,,codfish ,soak the boneless fish overnight and then parboil for twenty minutes4 ,or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry4 ,place ,one and one-half cups of milk1 in a saucepan and add ,six tablespoons of flour4 ,stir to dissolve and then bring to a boil and cook for five minutes4 ,add the prepared fish and ,two tablespoons of finely chopped parsley1 ,one teaspoon of paprika4 ,heat and then serve on toast4 ,,chili ,,con ,,carne ,cut one pound stewing meat into inch pieces and place in a saucepan two cups water4 ,cook slowly until tender1 then add ,one cup of baked beans1 ,two onions1 minced fine1 ,one cup of tomato1 ,one teaspoon of chili powder4 ,bring to a boil and cook slowly for twenty minutes and then place in a bowl ,four tablespoons of flour1 ,one teaspoon of salt1 ,one-half teaspoon of paprika1 ,one tablespoon of vinegar1 ,five tablespoons of water4 ,beat to dissolve and add to the chili con came4 ,cook for five minutes and then serve4 ,,fried ,,fish1 ,,english ,,style ,cleanse the fish thoroughly1 then wash well and drain4 ,roll in flour1 then season and fry in hot fat until golden brown4 ,serve with mustard sauce4 ,,chow-,,chow ,wash and cut into large pieces sufficient tomatoes to measure three pints4 ,place in a china bowl and add ,one pint of small onions1 and cover with ,one cup of salt4 ,let stand one-half day4 ,then drain and place in a preserving kettle and add ,one pint of cauliflower1 parboiled1 ,one dozen green peppers1 cut into pieces1 ,one-half dozen red peppers1 cut into pieces1 ,one quart of string beans1 cut in inch pieces and parboiled1 ,one quart of strong cider vinegar1 ,three cups of water4 ,bring to a boil and cook one-half hour4 ,now place in a bowl ,one-half cup of flour1 ,one-quarter cup of mustard1 ,one tablespoon of paprika1 ,one teaspoon of turmeric1 ,one ounce of mustard seed1 ,one tablespoon of celery seed1 ,one cup of vinegar4 ,mix thoroughly before adding to the chow and then stir to blend thoroughly and cook for fifteen minutes4 ,fill into all-glass jars and seal while hot4 ,,quinces ,the quince is the fruit of a tree of the apple and pear family1 and a true native of southern ,europe and ,asia4 ,it is cultivated in all temperate climates4 ,the ancient ,greeks and ,romans accredited the quince with many healing powers4 ,there is a legend of a beautiful ,grecian maid who discovered the true secret of making marmalade1 and this was afterward served by maids of ,athens to their sweethearts after the conquests4 ,the name marmalade is from the ,portuguese1 which is marmelo4 ,the quince is a fruit that cannot be eaten in its raw state1 but is most delicious in jam1 jelly marmalade and quince butter1 and vies with apple and guava as the best fruit for jelly making4 ,the large1 smooth fruit is the first choice1 and it must be carefully handled as it bruises quickly2 parts which are bruised very rapidly discolor to a dark brown4 ,to keep the quinces any length of time1 wipe them frequently with a dry cloth1 and set on a wire tray so that there may be a free circulation of air around the place1 and place in a cool1 dry and well-ventilated room4 ,the seeds of the quince are rich in a mucilage-like matter1 and they form a jelly-like paste when soaked in water4 ,,fancy ,,quince ,,marmalade ,prepare the quinces as for ,roman quince marmalade and measure the fruit4 ,to four quarts of cooked quinces and juice add ,one package of seedless raisins1 ,one medium-sized bottle of maraschino cherries1 cut into tiny bits1 ,two cups of finely chopped almonds or other nuts1 ,two and one-half quarts of granulated sugar4 ,place in the preserving kettle and bring to a boil4 ,cook slowly until a thick marmalade and then fill into sterilized jars4 ,adjust the rubber and lid and seal4 ,process in a hot water bath for fifteen minutes and then store in a cool1 dry place4 ,,quince ,,jelly ,wash the quinces and then cut in half1 and remove the seeds and cores and pare4 ,cut the pared quince in thin slices and then place in a bowl and cover with cold water4 ,place the parings and seeds of the quinces in a preserving kettle1 and cover with cold water4 ,bring to a boil and cook until the parings are very soft4 ,mash frequently and turn into a jelly bag1 and let drip4 ,measure the quince juice or liquid and return it to the preserving kettle4 ,bring to a boil and cook for ten minutes4 ,then add three-quarters cup of sugar for each cup of juice4 ,stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes4 ,pour into sterilized glasses4 ,cool and cover with melted paraffin and store in the usual manner for jellies4 ,now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle1 covering the sliced quinces with water two inches above the fruit in the kettle4 ,bring to a boil and then cook slowly until the sliced quinces are soft4 ,drain off the juice and then measure the cooked fruit4 ,return to the kettle and add ,one quart of sugar1 ,one cup of water to every three quarts of cooked sliced quinces4 ,place on stove and cook slowly until a very thick jam4 ,fill in sterilized jars and adjust the rubber and lid and seal4 ,process in hot water bath for fifteen minutes and then cool and store4 ,use the liquid strained from the cooked quinces for jelly1 following the rule for quince jelly4 ,,roman ,,quince ,,marmalade ,wash the quinces1 and then pare and cut into thin slices4 ,place in a preserving kettle and cover with cold water4 ,place on the stove and cook until tender4 ,now place the parings1 cores and seeds in a separate kettle and cover with cold water4 ,bring to a boil and cook slowly until the pulp is very soft4 ,strain and add this liquid to the quinces which are cooking4 ,cook the quinces until very soft4 ,then mash through a fine sieve4 ,now measure this crushed pulp and juice and return to the preserving kettle4 ,bring to a boil and cook for fifteen minutes1 and add two-thirds quart of sugar for every quart of the prepared quince pulp4 ,stir the sugar until it dissolves and then bring to a boil1 and cook slowly until the mixture is a thick jam4 ,pour into sterilized glasses or bowls and cool4 ,cover with melted paraffin4 ,this ,roman quince marmalade was accredited with the power to heal coughs and colds4 ,,quince ,,chips ,wash and pare one dozen quinces1 and then cut into quarters and remove the cores4 ,now cut into thin slices and place in a preserving kettle1 and cover with cold water4 ,cook until tender and then cover the parings1 cores and seeds with cold water1 and cook until very soft4 ,strain off the liquid and return this liquid to the preserving kettle and boil to reduce to two cups2 then add four pounds of sugar4 ,stir to thoroughly dissolve the sugar and then boil until it forms a thread when tested from the prongs of a fork4 ,now add the well-drained quinces that have been cooked until they are tender1 and let the mixture simmer for two hours4 ,remove the kettle and set aside overnight4 ,the next morning reheat the quinces and let boil for two hours4 ,set aside for twenty-four hours and repeat for three days4 ,turn into a sieve or put through a colander to drain4 ,when well drained and nearly dry1 separate each piece of quince and roll in granulated sugar4 ,let dry in a warm room and then pack into boxes lined with wax paper4 ,place wax paper between the layers4 ,the liquor drained from the quinces may be placed in glasses and stored for quince jelly4 ,this delicious ,greek confection was served at banquets and on all gala occasions4 ,,beef ,,croquettes ,one and one-half cups of finely cooked beef1 ,one cup of very thick cream sauce1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,one teaspoon of ,worcestershire sauce1 ,one-quarter teaspoon of mustard1 ,two tablespoons of grated onion4 ,mix thoroughly and then form into croquettes and roll lightly in flour4 ,dip in beaten egg and then in fine crumbs1 and fry until golden brown in hot fat4 ,,spanish ,,steak ,have the butcher cut two pounds from either the round or the chuck steak and then wipe with a damp cloth4 ,now pat well with flour and lay on a baking dish4 ,place in a hot oven and baste every ten minutes1 using about one cup of boiling water4 ,cook for twenty minutes and then add ,one cup of sliced onions1 ,one cup of well-drained tomatoes4 ,return to the oven and bake for fifteen minutes and then remove and season with salt and paprika and four tablespoons of grated cheese4 ,return to the oven for five minutes4 ,,just ,a ,,pig',s ,,head ,,and ,,set ,,of ,,feet ,have the butcher split the head and then cleanse1 removing the brain and tongue4 ,discard the eyes4 ,then wash in plenty of cold water and cleanse thoroughly4 ,place the head1 feet and tongue in a large preserving kettle and cover with cold water and add ,one and one-half cups of sliced onions1 ,two carrots1 cut in dice1 ,one and one-half cups of dried celery leaves1 ,one-half ounce of celery seed1 ,one-half ounce of mustard seed1 ,one tablespoon of thyme1 ,one tablespoon of sage1 ,one tablespoon of sweet marjoram1 ,one dozen whole allspice1 ,one bunch of potherbs4 ,bring to a boil and skim frequently and cook until the meat on the head and feet is tender4 ,remove the head1 feet and tongue and boil the liquid for ten minutes to reduce4 ,strain and then measure4 ,to two and one-half quarts of this stock add ,one tablespoon of black pepper1 ,three tablespoons of salt1 ,two cups of oatmeal1 ,three cups of cornmeal1 ,one cup of whole-wheat flour1 and then meat1 chopped fine from the set of pig's feet4 ,cook slowly1 stirring frequently4 ,cook until very thick1 like mush1 on the back part of the range1 and then rinse a square loaf-shaped pan with cold water4 ,pour in the scrapple and then place the balance of the stock1 three pints1 in a preserving kettle and add one cup of vinegar4 ,bring to a boil and cook for fifteen minutes to reduce4 ,add the meat1 removed from the head and cut into neat pieces4 ,rinse a loaf-shaped pan with cold water1 and then pour in the mince4 ,set in a cool place to mould4 ,the scrapple may be formed into croquettes and dipped in flour and fried until golden brown1 or it may be cut into thin slices and fried in the usual manner4 ,cut the head cheese in slices and serve with mustard sauce4 ,cook the brains for breakfast or luncheon4 ,,candy ,,to ,,melt ,,chocolate ,,for ,,dipping ,either the plain or sweet chocolate may be used for dipping4 ,to prevent streaking or turning gray1 the chocolate must be melted at a low temperature1 so fill the lower part of the double boiler with boiling water4 ,place the top compartment in position1 then add the chocolate which has been cut fine4 ,add one tablespoon of salad oil to each half-pound4 ,stir frequently until the chocolate melts and then dip in the fondant centres1 nuts or pieces of candied fruit4 ,place to dry on a board which has been covered with oil cloth4 ,,ginger ,,crystals ,soak three level tablespoons of gelatine in one-half cup of cold water for one hour4 ,then place in a saucepan that is free from grease ,two cups of sugar1 ,one cup of water4 ,bring to a boil and cook for five minutes1 then add the prepared gelatine4 ,stir to dissolve thoroughly1 then bring to a boil again and cook for twelve minutes4 ,remove from the fire and add ,one tablespoon of lemon juice1 ,two-thirds cup of crystallized ginger1 cut in tiny bits4 ,rinse an oblong pan with cold water and drain well4 ,turn in the cooked mixture and set in a cool place for twelve hours to become firm4 ,then loosen from the pan and remove4 ,turn on the table and cut into blocks4 ,roll in granulated sugar and let stand to crystallize4 ,,bon-,,bons ,the first thing to do is to prepare the fondant1 which is easily done if you own a candy thermometer4 ,just place in a saucepan that is absolutely free from grease ,two cups of granulated sugar1 ,one-fourth cup of white corn syrup1 ,one-half cup of boiling water1 ,one-half teaspoon of cream of tartar4 ,adjust candy thermometer to side of saucepan4 ,set in a warm place for a few minutes to melt the sugar and then stir well4 ,wipe the sides of the saucepan with a damp cloth to remove the sugar crystals4 ,place the saucepan on the stove and bring to a boil4 ,cook until it reaches #bdj degrees on the candy thermometer4 ,remove from the stove4 ,pour on well oiled meat platter and let cool4 ,when cool1 work to a creamy mass and then knead like bread dough4 ,place in a bowl and let stand for one day to ripen in a cool place4 ,cover bowl with a cloth that has been wrung very dry from hot water4 ,this fondant may be used between halves of ,english walnuts1 as centres for chocolates or to cover almonds or pieces of fruit4 ,it can also be used for dipping and making bon-bons4 ,,sugarless ,,candy ,this fruit paste is the invention of an old ,italian fruit merchant who specialized years ago in crystallized fruits4 ,put through the food chopper ,one-quarter pound of cocoanut1 ,one-half pound of seedless raisins1 ,one-half pound dates1 figs1 ,one pound shelled nuts1 add two tablespoons syrup1 form in balls and oblongs4 ,,to ,,use ,,fondant ,,for ,,dipping ,place one-half of the fondant in the top part of a double boiler and fill the lower part with boiling water4 ,add about one tablespoon of boiling water to the fondant and stir continually to reduce to a thick cream4 ,dip in the pieces of nut1 candied fruit or balls of plain-flavored fondant4 ,let dry on waxed paper or oil cloth covered board4 ,when the fondant becomes too dry for further dipping1 scrape from the pan1 using a wooden spoon and form into balls4 ,dip them in melted chocolate4 ,one-half pound of shelled peanuts1 ,one-half pound of prunes1 ,one-half pound of apricots1 ,one-half pound of citron4 ,mix and form into balls or cylinders4 ,roll in finely chopped cocoanut or finely chopped nuts2 or line a tin box1 such as the sugar wafers come in1 with wax paper1 and then fill with the fruit mixture4 ,press hard to make it firm and let stand for four hours4 ,remove from the box and cut in half-inch slices4 ,a box packed with an assortment of these delicious homemade candies will make a very desirable present4 ,,christmas ,,dinner ,a ,,selection ,,of ,,menus ,,for ,,family ,,of ,,ten ,,persons ,no4 #a ,celery ,radishes ,oyster ,cocktail ,fillets of ,codfish ,tartare ,sauce ,potato ,balls ,parsley ,butter ,pickled ,cucumbers ,chow-chow ,roast ,turkey1 ,new ,england ,filling ,brown ,gravy ,cranberry ,jelly ,lettuce ,canadian ,dressing ,plum ,pudding ,vanilla ,sauce ,coffee ,nuts ,raisins ,no4 #b ,,for ,,family ,,of ,,six ,home-made ,piccalilli ,water-cress ,clear ,tomato ,soup ,grilled ,oysters ,pan ,broiled ,chicken ,bacon ,garnish ,brown ,gravy ,currant ,jelly ,sweet ,potato ,pone ,string ,beans ,lettuce ,russian ,dressing ,mince ,pie ,coffee ,nuts ,raisins ,no4 #c ,,for ,,family ,,of ,,four ,grape-fruit ,cocktail ,celery ,fried ,smelts ,tartare ,sauce ,cole ,slaw ,baked ,guinea ,hen ,brown ,gravy ,spiced ,preserve ,baked ,white ,potatoes ,creamed ,onions ,lettuce ,sour ,cream ,dressing ,pumpkin ,pie ,coffee ,nuts ,raisins ,no4 #d ,,for ,,just ,,us ,,two ,grape-fruit ,maraschino ,panned ,oysters ,fillet of ,halibut ,creole ,sauce ,broiled ,squab ,bacon ,garnish ,currant ,jelly ,browned ,sweet ,potatoes ,mashed ,turnips ,lettuce ,mayonnaise ,dressing ,individual ,mince ,tarts ,coffee ,nuts ,raisins ,the marketing list will be as follows for ,menu ,no4 #a3 ,one bunch of celery containing six stalks4 7,it will be real economy to purchase the well-bleached celery1 as this has less waste47 ,two bunches of radishes1 ,fifty small oysters for the cocktails1 ,one and one-half pounds of sliced cod1 ,one-quarter peck of white potatoes1 ,one-quarter peck of onions1 ,fifteen pound turkey1 ,one bunch of parsley1 ,one pound of cranberries1 ,one-half peck of sweet potatoes1 ,two large cauliflower1 ,one large head of lettuce1 ,home-made pickled cucumber and chowchow1 ,home-made plum pudding1 ,one-half pound of almonds1 ,one and one-half pounds of layer raisins4 ,,fillet ,,of ,,codfish1 ,,tartare ,,sauce ,divide slices into neat fillets and season and roll in flour4 ,dip in beaten egg and then roll in fine crumbs4 ,fry until golden brown in hot fat4 ,,tartare ,,sauce ,use eggless mayonnaise as a base for this sauce4 ,place in a soup plate ,three tablespoons of evaporated milk1 ,one teaspoon of mustard1 ,one teaspoon of paprika1 ,one-quarter teaspoon of white pepper4 ,mix and then beat one cup of salad oil and then add ,one-half cup of finely chopped parsley1 ,three onions1 grated1 ,one large sour pickle1 chopped fine1 ,one tablespoon of vinegar1 ,one teaspoon of salt4 ,mix well and then serve cold4 ,in preparing the potato balls1 use the left-over portion after making the balls into mashed potatoes4 ,cook the balls in boiling water1 usually about ten minutes4 ,drain and then cover with a cloth to make mealy4 ,then roll in melted butter and sprinkle with finely chopped parsley4 ,,candied ,,sweet ,,potatoes ,cook the potatoes in their skins and then cool and remove the skins4 ,now place in heavy iron frying pan ,one and one-half cups of syrup1 ,one-half teaspoon of cinnamon1 ,one-half teaspoon of nutmeg4 ,bring to a boil and cook for five minutes4 ,add the sweet potatoes and baste continually with the syrup1 allowing them to simmer slowly for twenty minutes4 ,do not cut or slice the potatoes4 ,,preparing ,,the ,,turkey ,select a full plump bird rather than a large lean one4 ,remove all pin-feathers and then singe and draw4 ,remove the neck and wash well in plenty of warm water4 ,prepare the following filling3 ,,new ,,england ,,filling ,put the coarse outside branches of the celery through the food chopper and add ,one quart of onions1 ,one-half bunch of parsley1 ,one and one-quarter pounds of stale bread4 ,turn into a bowl and add ,one level tablespoon of salt1 ,one level teaspoon of pepper1 ,one and one-half teaspoons of poultry seasoning1 ,one-half cup of melted shortening4 ,mix thoroughly and then fill into the bird4 ,sew the opening with a darning needle and a stout string4 ,place part of the filling in the front of the breast bone1 then draw the flap of skin over to the back and fasten4 ,now rub the bird well with shortening and pat one cup of flour over the breast1 wings1 thighs and legs4 ,place in large roasting pan and place in a hot oven4 ,let the turkey brown slightly1 then turn the breast down1 reducing the heat to moderate and commence to baste with prepared mixture4 ,baste every ten minutes1 allowing the turkey one-half hour to heat and twenty minutes to the pound or about three and one-half hours4 ,,lum ,,gum ,,gue ,spread saltine crackers thickly with marshmallow whip4 ,now spread with jelly and top off with more marshmallow4 ,cover with finely chopped nuts4 ,place in hot oven to brown slightly4 ,,century ,,cheese ,,sandwiches ,one-half cup of cottage cheese1 ,two pimentoes1 chopped fine1 ,one onion1 grated1 ,one-half cup of finely chopped parsley1 ,four tablespoons of mayonnaise dressing1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,mix and spread on thin slices of buttered bread4 ,place a crisp leaf of lettuce between bread crumbs4 ,cut diagonally across the sandwich1 forming into triangles4 ,place a slice of pickle on top and serve4 ,,fruit ,,sandwiches ,chop fine ,one-half cup of seeded raisins1 ,one-half cup of figs1 stones prunes or apricots1 ,one tablespoon of syrup1 ,one tablespoon of lemon juice4 ,mix to blend thoroughly1 then spread upon the butter-thin crackers4 ,cover with a second cracker and serve4 ,,lace ,,cookies ,place in a mixing bowl ,one cup of syrup1 ,four tablespoons of shortening1 ,one egg1 ,three and one-half cups of oatmeal1 ,three-quarters cup of flour1 ,one level tablespoon of baking powder1 ,one teaspoon of vanilla4 ,beat just enough to mix1 then form into round balls and set three inches apart on well-greased baking sheet4 ,bake for fifteen minutes in moderate oven4 ,place one-half teaspoon of marshmallow on each cookie4 ,,grandmother',s ,,fruit ,,cake ,place in a mixing bowl ,one cup of sugar1 ,one cup of syrup1 ,three-quarters cup of shortening1 ,two eggs4 ,cream until light and then add ,three tablespoons of cocoa1 ,one tablespoon of cinnamon1 ,one teaspoon of nutmeg1 ,one teaspoon of allspice1 ,one-half teaspoon of cloves1 ,three-quarters cup of black coffee1 ,four cups of sifted flour1 ,three tablespoons of baking powder1 ,two cups of seeded raisins1 ,one cup of finely chopped nuts1 ,one-half cup of finely chopped citron1 ,one-half cup of finely dried apricots1 ,one-half cup of finely chopped stoned prunes4 ,mix thoroughly1 then grease the pan and line with three thicknesses of paper4 ,grease and flour the paper4 ,pour in the cake mixture and make smooth on top4 ,bake one and one-quarter hours in a slow oven4 ,set the baking pan in another one and add one cup of boiling water to the pan in which the cake pan is set4 ,this amount will make four and one-half pounds of cake1 and it may be divided into two pans if so desired4 ,when the cake is cool1 remove from the paper and spread with a good jam or preserve4 ,set in an air-tight can to blend4 ,when ready to use1 wipe the cake with a damp cloth and spread with chocolate or white icing4 ,,moravian ,,fruit ,,cake ,place in a mixing bowl ,three-quarters cup of syrup1 ,one-half cup of sugar1 ,one-half cup of shortening1 ,two tablespoons of cocoa1 ,two teaspoons of cinnamon1 ,one teaspoon of nutmeg1 ,one-half teaspoon of allspice1 ,one-half teaspoon of ginger1 ,one-half teaspoon of cloves1 ,three cups of flour1 ,two level tablespoons of baking powder1 ,three-quarters cup of milk1 ,one egg4 ,beat to mix and then add ,one and one-half cups of seeded raisins1 ,one cup of dried apples1 chopped fine1 ,one cup of finely chopped nuts1 ,one-half cup of finely chopped citron4 ,mix in the fruit thoroughly1 then grease the pan and line with paper4 ,grease and flour the paper4 ,turn in the cake mixture and bake in a slow oven for one hour4 ,a ,,small ,,fruit ,,cake ,place in a mixing bowl ,one-half cup of seeded raisins1 ,one-half cup of finely chopped nuts1 ,one-half cup of finely chopped citron1 ,one-half cup of finely chopped apricots1 ,one cup of syrup1 ,one-half cup of brown sugar1 ,one-half cup of shortening1 ,one-half cup of cold coffee1 ,one egg1 ,two and one-half cups of flour1 ,two tablespoons of baking powder4 ,mix thoroughly and bake like a ,moravian fruit cake4 ,a ,,war ,,cake ,,of #ahfe ,place in a mixing bowl ,one and one-half cups of molasses1 ,one cup of shortening1 ,one cup of quince or peach preserves1 ,one cup of finely chopped nuts1 ,three-quarters cup of finely chopped candied orange peel1 ,one-half cup of finely chopped candied lemon peel1 ,three cups of seeded raisins1 ,one tablespoon of cinnamon1 ,one teaspoon of nutmeg1 ,one-half teaspoon of allspice1 ,one-half teaspoon of cloves1 ,five cups of sifted flour1 ,three level tablespoons of baking powder1 ,one egg1 ,one and one-half cups of thin apple sauce4 ,mix thoroughly and then grease the pan and line with paper4 ,grease and flour the paper1 turn in the mixture and bake one and one-half hours in a slow oven4 ,,tom-,,tiddle ,,gingerbread ,place in a mixing bowl ,one cup of molasses1 ,one-half cup of brown sugar1 ,one-half cup of shortening1 ,one tablespoon of cinnamon1 ,one teaspoon of ginger1 ,one teaspoon of allspice4 ,mix and then add ,one cup of cold coffee1 ,four cups of sifted flour1 ,three level tablespoons of baking powder4 ,beat to mix4 ,pour into greased and floured baking pan1 cover with prepared crumbs and bake in a moderate oven for forty minutes4 ,,toasted ,,cheese ,,sandwiches ,cut bread into strips the width of a finger4 ,toast them1 place a thin slice of cheese on the toast and toast again4 ,dust with paprika4 ,,delmonte ,,dressing ,place in a mixing bowl ,four finely chopped pimentoes1 ,one grated onion1 ,four tablespoons of finely chopped parsley1 ,seven tablespoons of salad oil1 ,three tablespoons of vinegar or lemon juice1 ,one teaspoon of sugar1 ,one teaspoon of salt1 ,one teaspoon of paprika1 ,three tablespoons of catsup4 ,mix and then serve4 ,leisurely preparation of the ,christmas dinner makes for its success4 ,each family is an authority in itself as to the choice of the piece de resistance4 ,turkey1 duck1 goose1 chicken1 guinea hen1 suckling pig1 shoulder of fresh pork and the baked ham afford a splendid variety4 ,,suggestive ,,menus ,no4 #a ,clear ,tomato ,soup ,celery ,roast ,turkey ,filling ,brown ,gravy ,cranberry ,jelly ,mashed ,white ,potatoes ,creamed ,onions ,coleslaw ,mince ,pie ,coffee ,no4 #b ,home-made ,pickles ,celery ,soup ,radishes ,roast ,goose ,potato ,filling ,roast ,apples ,currant ,jelly ,sweet ,potato ,pone ,cauliflower ,celery and ,cabbage ,salad ,cranberry ,pie ,coffee ,no4 #c ,olives ,celery ,pea ,soup ,baked ,fresh ,country ,shoulder of ,pork ,brown ,gravy ,apple ,sauce ,candied ,sweet ,potatoes ,spinach ,lettuce ,french ,dressing ,pumpkin ,pie ,coffee ,no4 #d ,chow-chow ,celery ,water-cress ,oysters on ,half ,shell ,champagne ,style ,sauce ,baked ,ham ,currant ,jelly ,browned ,sweet and ,white ,potatoes ,spiced ,cucumber ,rings ,corn ,peas ,lettuce ,cranberry ,roll ,coffee ,,roast ,,goose ,select a plump bird and remove the pin-feathers4 ,singe and draw1 then wash well in warm water1 using a vegetable brush to scrub the skin4 ,plunge into cold water4 ,now place the goose in a preserving kettle and add ,one fagot of soup herbs1 ,two onions4 ,sufficient boiling water to cover4 ,bring to a boil and cook for three-quarters of an hour4 ,remove and let cool4 ,place one-half cup of shortening in a large frying pan and add ,one and one-half cups of finely chopped onions4 ,cook until soft and add ,two cups of mashed potatoes1 ,one cup of fine bread crumbs1 ,one-half cup of finely chopped parsley1 ,one-half cup of finely chopped celery leaves1 ,one-half cup of finely chopped pimentoes1 ,the meat picked from the neck and giblets1 chopped fine1 also ,one teaspoon of thyme1 ,three-quarters teaspoon of sweet marjoram1 ,one-quarter teaspoon of sage1 ,one-half teaspoon of poultry seasoning4 ,cook slowly1 turning frequently for one-half hour4 ,cool and then fill the goose4 ,sew the opening with darning needle and stout string4 ,fasten the flap and neck1 then rub the bird well with plenty of shortening4 ,dust thickly with flour4 ,place in a roasting pan in hot oven for twenty minutes1 then commence to baste1 using boiling water4 ,reduce the heat to moderate1 turn the goose breast down and cook for two and one-half hours4 ,about one-half hour before removing from the oven1 turn the bird on its back and let the breast brown nicely4 ,lift to a warm plate and garnish with roast or baked apples4 ,to make the gravy1 drain nearly all the fat from the pan1 add sufficient boiling water and cook for a few minutes4 ,,pea ,,soup ,soak one cup of dried peas in one quart of warm water overnight4 ,in the morning1 wash and drain1 then mince four ounces of salt pork fine4 ,place in a saucepan and add ,one and one-half cups of sliced onions4 ,cook slowly until soft1 but not brown1 then add the peas and ,five pints of cold water1 ,one bunch of soup herbs1 ,one-half teaspoon of poultry seasoning4 ,add well-cracked bones from the shoulder4 ,bring to a boil and cook slowly for three and one-half hours4 ,cool1 then put through a coarse sieve into a bowl and set aside until needed4 ,to serve3 ,reheat and add two tablespoons of finely chopped parsley4 ,if too thick1 reduce with a little boiling water4 ,,fresh ,,country ,,shoulder ,,of ,,pork ,select a plump shoulder of pork1 weighing about seven and one-half pounds4 ,have the butcher bone and roll the shoulder4 ,now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup4 ,place in a bowl and add ,one cup of finely chopped onion1 ,one-half teaspoon of sage1 ,one teaspoon of poultry seasoning1 ,one teaspoon of salt1 ,one-half teaspoon of pepper4 ,mix well and then pack into the shoulder4 ,wipe shoulder1 rub well with shortening1 and pat in one cup of flour4 ,place in a roasting pan and place in a hot oven4 ,let brown for thirty minutes4 ,reduce the even heat to moderate and commence to baste1 using boiling water1 and baste every fifteen minutes4 ,cook for three and one-quarter hours4 ,turn frequently and when ready to serve1 lift to a warm platter and garnish with parsley4 ,drain the excess fat from the pan and add the required amount of boiling water to make the gravy4 ,,hungarian ,,goulash ,cut one pound of lean stewing beef in pieces and place in a saucepan and cover with boiling water4 ,cook slowly until tender and then add ,one-half cup of onions1 ,one carrot1 diced1 ,one fagot of soup herbs4 ,when the meat is tender1 season with ,one teaspoon of salt1 ,one and one-half teaspoons of paprika4 ,thicken the gravy with browned flour and then add one-half cup of sour cream4 ,garnish with finely chopped parsley4 ,,menus ,,for ,,six ,,persons ,,for ,,christmas ,,day ,,breakfast #i ,a4,m4 ,grape-fruit ,cereal and ,cream ,broiled ,mackerel ,parsley ,butter ,lyonnaise ,potatoes ,hot ,rolls ,coffee ,,christmas ,,dinner #d ,p4,m4 ,clear ,tomato ,soup ,celery ,cole ,slaw ,tuna ,fish la ,newburg ,potato ,balls ,sliced ,cucumbers ,roast ,turkey ,game ,filling ,brown ,gravy ,cranberry ,sauce ,candied ,sweet ,potatoes ,spinach ,corn ,lettuce ,russian ,dressing ,individual ,plum ,puddings ,coffee ,,or ,,breakfast #i ,a4,m4 ,sliced ,oranges ,cereal and ,cream ,broiled ,ham ,parsley ,butter ,poached ,eggs ,grilled ,potatoes ,corn ,muffins ,coffee ,,dinner #d ,p4,m4 ,celery ,pickles ,olives ,sardine ,canape ,bouillon ,miniature ,codfish ,balls ,tomato ,sauce ,parsley ,potato ,balls ,cucumbers ,baked ,sugar-,cured ,ham ,currant ,jelly ,champagne ,style ,sauce ,paprika ,potatoes ,peas ,asparagus ,salad ,delmonte ,dressing ,individual ,hot ,mince ,tarts ,coffee ,almost any choice of meat may replace the turkey or ham4 ,chicken guinea hen1 duck1 geese1 squabs or baby pig and any one of these will blend very nicely and balance the meal4 ,for six persons prepare the grapefruit early the evening before and then set in the ice box until needed4 ,use a prepared breakfast cereal1 such as corn flakes1 etc4 ,this eliminates cooking the cereal4 ,,broiled ,,mackerel ,select two medium-sized or three small mackerel and place in a large pan to soak early the day before ,christmas4 ,place the skin side up and cover with warm water4 ,just after the evening meal1 drain the mackerel1 cover again with warm water and let stand overnight4 ,this will remove the excess salt4 ,in the morning1 place in a large baking pan1 set in the broiler or hot oven and baste every four minutes with boiling water4 ,cook for fifteen minutes for a large mackerel and about ten minutes for small fish4 ,lift to a hot platter and cover with ,,parsley ,,butter ,two ounces of butter1 ,one-half cup of finely chopped parsley1 ,one tablespoon of grated onion1 ,one tablespoon of ,worcestershire sauce4 ,work to a smooth mass1 then spread on the fish and serve with a lemon cut in wedge-shaped pieces4 ,,tuna ,,fish ,a ,,la ,,king ,open a can of tuna fish and turn into a china dish4 ,now place in a saucepan ,one and one-half cups of milk1 ,four tablespoons of flour4 ,stir to blend1 then bring to a boil and cook five minutes4 ,add ,three tablespoons of finely minced parsley1 ,one tablespoon of grated onion1 ,one well-beaten egg1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,add the tuna fish1 which has been broken into large flakes4 ,heat4 ,when smoking hot1 serve in ramekins4 ,set the ramekin on a tea plate and then place in a small pile four potato balls1 which have been rolled in melted butter covered with finely minced parsley1 then sliced and well-seasoned cucumbers4 ,,clear ,,tomato ,,soup ,use ,one can of tomato soup1 ,one quart of water1 ,one teaspoon of salt1 ,two tablespoons of grated onion1 ,two tablespoons of finely minced parsley1 ,two beef cubes4 ,heat slowly1 then serve with tiny squares of toast4 ,,lyonnaise ,,potatoes ,one-half cup of finely chopped onions1 ,one quart of thinly sliced cold-boiled potatoes4 ,mix and then place one-half cup of shortening in a frying pan and when hot1 add the potatoes4 ,cook slowly until well browned4 ,,to ,,prepare ,,individual ,,plum ,,puddings ,take large pudding and mould it into small ones4 ,set in a double boiler and heat4 ,,for ,,menu ,,no4 #b ,broil or bake the ham4 ,to grill potatoes3 ,cut them into thin slices and place on a baking pan4 ,brush with shortening and broil in the gas oven for ten minutes4 ,,paprika ,,potatoes ,select medium-sized potatoes and bake4 ,when ready to serve1 split open4 ,place a piece of butter in each potato and dust with paprika4 ,use canned asparagus for the salad4 ,,sardine ,,canape ,open a large can of sardines and turn on a plate2 let drain4 ,then cut and toast for each person an oblong piece of bread4 ,spread with butter4 ,then lay on the toast two sardines4 ,sprinkle them with ,one tablespoon of finely minced pimentoes1 ,one teaspoon of finely minced onion1 ,one teaspoon of finely minced parsley4 ,serve with wedge-shaped section of sliced ham4 ,use the bouillon cubes for making the bouillon4 ,,miniature ,,codfish ,,balls ,one and one-half cups of mashed potatoes1 ,three-quarters cup of prepared codfish1 ,one onion1 grated1 ,one-half cup of finely minced parsley4 ,mix and then form into tiny balls4 ,roll in flour and then dip in beaten egg and roll in fine crumbs4 ,fry until golden brown in hot fat4 ,roll cooked potato balls in melted butter and parsley4 ,,baked ,,sugar-,,cured ,,ham ,boil the ham and then remove the skin and trim4 ,now place in a bowl ,one cup of brown sugar or molasses1 ,one tablespoon of cinnamon1 ,one teaspoon of nutmeg1 ,one teaspoon of allspice1 ,one-half teaspoon of thyme4 ,mix1 spread over the ham and bake in a hot oven for one and one-quarter hours4 ,baste every ten minutes with boiling water4 ,,new ,,year',s ,,menu ,,breakfast ,sliced ,bananas ,cereal and ,cream ,codfish ,cakes ,tomato ,sauce ,toast ,coffee ,,dinner ,barley ,broth with ,vegetables ,lamb ,cutlets1 ,mentone ,mashed ,potatoes ,mashed ,turnips ,celery ,salad ,raisin ,pie ,coffee ,,supper ,radishes ,celery ,salmon la ,king ,potato ,cakes ,coleslaw ,chocolate ,cake ,tea ,,salmon ,a ,,la ,,king ,place in a saucepan ,two cups of milk1 ,six tablespoons of flour4 ,stir to dissolve1 then bring to a boil and cook for #e minutes4 ,add one can salmon free from bones and skin4 ,juice of one lemon1 ,one teaspoon of salt1 ,one-half teaspoon of pepper1 ,two well-beaten eggs4 ,heat to boiling point and serve on toast4 ,,lamb ,,cutlets ,,mentone ,have the butcher cut the neck of lamb or mutton for cutlets4 ,wipe with a damp cloth and place in a saucepan with ,two onions1 ,one quart of boiling water4 ,cook slowly until tender1 then remove the cutlets and flatten well4 ,roll in flour and then brown in hot fat4 ,now add one and one-half cups of sliced onions to the fat in the pan1 left from browning the cutlets4 ,toss and brown very lightly4 ,now add one cup of water and cook until the onions are soft and the water evaporated4 ,dust three level tablespoons of flour over the onions and toss to blend thoroughly4 ,then add ,one-half can of tomato soup1 ,three-quarters of a cup of water4 ,bring to a boil2 add the cutlets and let simmer for ten minutes4 ,lift the onions to a hot platter1 then place the cutlets on top and pour the gravy over the meat4 ,garnish with one tablespoon of finely chopped parsley4 ,,raisin ,,pie ,place one package of seedless raisins in a saucepan and add ,one cup of syrup1 ,three-quarters of a cup of water1 ,six tablespoons of cornstarch4 ,dissolve the starch in the water before adding to the syrup and raisins1 then bring to a boil4 ,cook slowly for five minutes and then cool and use for the pie4 ,when ready to place in the pie add ,one tablespoon of lemon juice1 ,grated rind of one-quarter lemon4 ,,tomato ,,sauce ,place one-half can of tomato soup in a saucepan and add ,one-half cup of water1 ,two level tablespoons of cornstarch4 ,stir to dissolve the starch and then bring to a boil and cook for five minutes4 ,,virginia ,,style ,,baked ,,ham ,purchase a boiled boneless ham and place in baking pan4 ,open one and one-half pound can of syrup and add ,two tablespoons of cinnamon1 ,one tablespoon of nutmeg1 ,one teaspoon of allspice1 ,one teaspoon of cloves1 ,one teaspoon of ginger4 ,mix well1 then spread on the ham and dust lightly with the flour4 ,baste frequently with the syrup4 ,bake in a slow oven for one and one-fourth hours4 ,,menus ,,for ,,the ,,new ,,year',s ,,party ,planning a real1 old-fashioned watch party to see the old year out and the new one in will afford a real entertainment4 ,have the folks arrive about #aj o'clock and then pass an hour and a half in dancing1 singing and generally having a real good old-fashioned time4 ,then about #aa4de serve the supper1 so that just before midnight all are ready with a toast to the new year4 ,arrange so that each guest is in his place standing1 with a wassail cup in hand1 and then at three minutes of #ab1 darken the room4 ,when #ab o'clock is struck1 turn on the lights and drink a ,happy ,new ,year4 ,new ,year merrymaking is as old as the history of ,england4 ,there the head of the house assembles the family around the wassail bowl to drink the healths of every one4 ,the ,saxon phrase ,wasshael means ,your health2 hence the wassail bowl4 ,in many of the shires and counties the lads and lassies secure a large bowl and ornament it with ribbons and artificial flowers1 and1 with this visit the gentry1 all the while singing songs suitable to the occasion4 ,,an ,,english ,,wassail ,place two gallons of cider in a large punch bowl and add ,a large lump of ice1 ,one-half dozen bananas1 cut in thin slices1 ,one-half dozen oranges1 cut in slices and then in small pieces1 ,one medium-sized bottle of maraschino cherries1 ,small baked apple4 ,cut the cherries into tiny bits and use the juice also4 ,put in one baked apple for each guest4 ,the apples are afterward eaten with a fork4 ,mix and serve4 ,here are some suggestions for supper3 ,,menu ,,no4 #a ,celery ,olives ,home-made ,pickles ,chicken la ,king ,potato ,croquettes ,cheese ,crackers ,cake ,jelly ,coffee ,,menu ,,no4 #b ,radishes ,celery ,home-made ,relishes ,virginia ,baked ,ham ,potato ,salad ,rolls ,butter ,coffee ,cake ,,country ,,supper ,radishes ,celery ,home-made ,relishes ,roast ,suckling ,pig ,brown ,gravy ,apple ,sauce ,mashed ,white ,potatoes ,sauerkraut ,coleslaw ,bread and ,butter ,cranberry ,pie ,coffee ,an old custom of the new year has been revived--making calls4 ,folks now visit about on ,new ,year's ,day very much in the same way as grandma entertained and kept open house on this day4 ,to serve on ,new ,year's visits3 ,celery ,olives ,pimento ,sandwiches ,baked ,ham ,sandwiches ,celery and ,cheese ,sandwiches ,tea1 ,coffee or ,cocoa ,other folks will prefer to entertain with a ,new ,year's dinner4 ,perhaps this will give a suggestion3 ,oysters on ,half ,shell ,celery ,ye ,olde-tyme ,vegetable ,soup ,boiled ,fish ,egg ,sauce ,baked ,ham ,champagne ,style ,sauce ,browned ,potatoes ,peas ,coleslaw ,mince or ,apple ,pie ,coffee ,nuts ,raisins ,,cod ,,basslano ,the serving of a fish entree with the ,sunday dinner gives just the right zest to the meal4 ,select two slices of cod or other sliced fish4 ,cut into small fillets and season and then roll in flour4 ,dip in beaten egg and then roll in fine bread crumbs4 ,fry until golden brown in hot fat and serve with tartare sauce4 ,,roast ,,loin ,,of ,,pork ,select a five- or six-pound cut and have the butcher remove the entire chine bone4 ,wipe and place in a baking pan and pat in one cup of flour4 ,core one apple for each service and place meat in the hot oven4 ,let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven4 ,baste with boiling water4 ,,cranberry ,,dumplings ,chop two cups of cranberries very fine and add ,one-half cup of seedless raisins1 ,one cup of brown sugar4 ,place in the mixing bowl ,one and one-half cups of flour1 ,one-half teaspoon of salt1 ,one teaspoon of baking powder4 ,stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water4 ,roll out one-quarter inch thick and spread with cranberry mixture4 ,roll like for jelly roll and then wrap in a pudding cloth4 ,plunge in a saucepan containing boiling water2 cook for forty minutes and then lift and drain4 ,serve1 cut in inch-wide slices with sweetened cranberry sauce4 ,many persons like the old-fashioned idea of entertaining on ,new ,year's ,day with a real old-time dinner4 ,an ideal number is either eight or twelve persons4 ,put the full quota of leaves in the dining-room table and pad it nicely4 ,cover with your best table cloth4 ,a miniature tree or a bush of mistletoe or holly for a centre-piece is both seasonable and appropriate4 ,to serve this meal with one maid1 it must be arranged so as to relieve her of the waitress tasks4 ,mould the butter into balls and arrange the service1 allowing at least twenty-two inches between the guests4 ,place the celery and relish in glass dishes at intervals along the side of the table and serve the salad with the dinner4 ,a ,,suggestive ,,colonial ,,menu ,oyster ,soup ,celery ,home-made ,relishes ,roast ,beef1 ,yorkshire ,pudding ,brown ,gravy ,horseradish ,sauce ,mashed ,potatoes ,buttered ,onions ,spiced ,cantaloupe and ,watermelon ,rind ,beet and ,cabbage ,salad ,plum ,pudding ,mince ,pie ,coffee ,,recipes ,,for ,,twelve ,,persons ,strain the juice of fifty stewing oysters1 then look them over carefully and remove all bits of shell4 ,wash and then place in a saucepan and add two tablespoons of butter4 ,now place in a large saucepan ,four pints of milk1 ,one pint of oyster liquid1 ,one-half cup of flour4 ,stir to dissolve the flour thoroughly and then bring quickly to a boil4 ,bring the oysters quickly to the scalding point2 add to the milk with ,two tablespoons of finely minced parsley1 ,one teaspoon of grated onion1 ,one and one-half teaspoons of salt1 ,one-half teaspoon of white pepper4 ,let simmer slowly for a few minutes4 ,serve with old-fashioned water crackers4 ,,roast ,,beef ,,yorkshire ,,pudding ,select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting4 ,place in a baking pan without seasoning4 ,place in lowest part of the broiling oven4 ,cook1 allowing fifteen minutes to the pound4 ,turn the meat every fifteen minutes and baste with its own fat4 ,cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting4 ,about twenty minutes before serving the meal1 place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat4 ,while heating1 prepare the pudding4 ,place in a bowl ,two and one-half cups of milk1 ,two eggs4 ,beat to mix thoroughly and then add ,one and one-half teaspoons of salt1 ,one-half teaspoon of pepper1 ,one teaspoon of grated onion1 ,two and one-half cups of flour1 ,two level tablespoons of baking powder4 ,beat to remove the lumps and then pour into hot1 well-greased baking pan about three-quarters of an inch deep4 ,bake in a hot oven for twenty minutes1 basting three times with the drippings from the roast4 ,add the flour to the pan in which the meat was roasted4 ,brown well and add three cups of cold water1 salt and pepper to taste4 ,bring to the boiling point and cook for a few minutes1 then serve4 ,some people like ,english horseradish sauce with the roast meat4 ,and they serve the gravy over the pudding4 ,place in a saucepan4 ,one-half cup of water1 ,one-half cup of white vinegar1 ,five tablespoons of cornstarch4 ,stir to dissolve the starch and then bring to a boil and cook for five minutes4 ,add ,one-half cup of sour cream1 ,one and one-half teaspoons of salt1 ,one teaspoon of white pepper1 ,one small glass of grated horseradish4 ,heat1 stirring frequently1 to the boiling point4 ,,beet ,,and ,,cabbage ,,salad ,shred fine one small head of cabbage4 ,place in salt water to crisp for one hour4 ,now drain4 ,turn on a cloth to dry4 ,place in a bowl and add ,one cup of finely shredded celery1 ,two onions1 chopped fine1 ,two green peppers1 chopped fine1 ,one cup of mayonnaise dressing1 ,one and one-half teapoons of salt1 ,one teaspoon of paprika4 ,toss to mix thoroughly and then serve on individual salad plates4 ,garnish with finely chopped pickled beets in the form of a border around each service4 ,a market list for twelve persons3 ,nine pounds of standing rib-loin cut1 ,fifty oysters1 ,four branches of celery1 ,five points of milk1 ,one-half pint of cream for coffee1 ,one-quarter pound of coffee1 ,one-quarter peck of onions1 ,one bunch of beets1 ,one small head of lettuce1 ,two peppers1 ,two dozen rolls1 ,one pound of butter1 ,two eggs1 ,one-half pound of plum pudding1 ,one extra large pie1 making twelve small cuts1 ,one-quarter pound of sugar4 ,,corn ,,relish ,place in a preserving kettle ,one can of shoepeg corn1 ,one quart of cooked string beans1 ,one quart of cooked lima beans1 ,eight green peppers1 cut in small pieces1 ,one small head of cabbage1 shredded fine1 ,one ounce of mustard seed4 ,equal parts of vinegar and water to cover4 ,bring to a boil and cook for thirty-five minutes4 ,now place in a bowl ,one cup of flour1 ,one-half cup of yellow mustard1 ,one-half cup of salt1 ,one-half cup of sugar1 ,one ounce of paprika1 ,two cups of vinegar4 ,stir to dissolve and then add to the boiling mixture4 ,cook for fifteen minutes and then fill into all-glass jars and seal4 ,store in a cool dry place4 ,,for ,,eight ,,couples ,in ,english communities it is the custom to sit up and watch the departing year out and to welcome in the new4 ,the farmers in the north country visit the orchards1 while the folk in the highlands visit and return calls4 ,the custom of ,new ,year's calling is very old indeed1 and in the years of long ago the ,beau ,brummels and dandies of the times enjoyed the ,new ,year's calling as a very rare sport4 ,the mummers who are abroad this day follow the ancient custom of dear old ,scotland1 where these rites have prevailed for many centuries4 ,toast the old year out and new one in with a loving cup3 ,ring out the old with all its hate1 ,ring in the new with love and cheer1 ,ring on1 oh bells of time2 ,ring with joy1 ere ye be too late4 ,to prepare a loving cup for welcoming the new year for fifteen persons3 ,,new ,,year',s ,,punch ,one and one-half gallons of cider1 ,one-half dozen bananas1 sliced thin1 ,one small bottle of cherries1 cut into bits4 ,place a large lump in the ice bowl and stir to blend4 ,serve in tall punch glasses4 ,a ,,midnight ,,repast ,oysters la ,newburg ,pimento ,sandwiches ,pickles ,celery ,salted ,nuts ,new ,year's ,punch ,coffee or ,creamed ,chicken ,delmonte ,celery ,salad ,home-made ,pickles ,olives ,rolls ,butter ,new ,year's ,punch ,tea or ,coffee ,a punch may be made with part grape juice and part lemonade and then the fruit added4 ,,oysters ,a ,,la ,,newburg ,for fifteen persons4 ,look over carefully and then wash one hundred stewing oysters4 ,drain4 ,now place in a saucepan ,one quart of oyster liquid1 ,one quart of milk1 ,three-quarters cup of flour4 ,stir to dissolve thoroughly2 bring to a boil and cook for five minutes4 ,now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach the boiling point4 ,add the prepared sauce with ,two onions1 minced fine1 ,one tall can of pimentoes1 chopped fine1 ,two well-beaten eggs1 ,one level tablespoon of salt1 ,one and one-half teaspoons of paprika1 ,one-half teaspoon of white pepper1 ,one-half cup of finely chopped parsley4 ,heat slowly until boiling point is reached and then serve on thick slices of toast4 ,,pimento ,,sandwiches ,put ,one tall can of pimentoes1 ,two stalks of celery1 ,eight stalks of parsley1 ,two onions1 through the food chopper and then add ,one cup of cottage cheese1 ,half-cup of mayonnaise1 ,one teaspoon of salt1 ,one teaspoon of paprika4 ,mix well and then spread the rye bread with the following3 ,four ounces of butter1 ,two tablespoons of mayonnaise dressing1 ,one teaspoon of paprika1 ,one-half teaspoon of mustard4 ,place in a mixing bowl and beat until a cream1 then spread the mixture on the loaf and cut in thin slices4 ,spread the pimento mixture and cover with a second slice of bread4 ,cut into triangles4 ,,creamed ,,chicken ,,delmonte ,select a large stewing chicken about six and one-half to seven pounds4 ,singe and draw1 then wash4 ,place in a preserving kettle with ,two onions1 ,one clove1 ,one carrot1 cut in dice1 ,two branches of celery1 cut in small pieces1 ,one fagot of soup herbs1 ,two and one-half quarts of boiling water4 ,cover closely and bring to a boil4 ,simmer slowly until tender and then cool in the stock4 ,now remove the skin and cut meat in neat pieces1 about one inch square4 ,place in a large saucepan ,one quart of chicken stock1 ,three-quarters cup of flour4 ,stir to blend thoroughly and then bring to a boil4 ,cook for five minutes and add two onions1 minced fine1 and ,one tall can of pimentoes1 minced fine1 ,one quart of celery1 cut in inch blocks and parboiled1 ,three well-beaten eggs1 ,one tablespoon of salt1 ,one and one-half teaspoons of paprika1 ,the prepared chicken meat1 ,juice of two small lemons4 ,heat until very hot and then serve on toast4 ,lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley4 99 99 99 99 99 ,,fresh ,,fruits ,,and ,,vegetables ,illustration ,,on ,,your ,,table--,,all ,,the ,,year ,,round ,it is now possible to serve the same fruits and vegetables on your table in ,december as in ,july4 ,save the excess from your gardens and orchards in the summer and help solve the winter food problems4 ,,atlas ,e-,z ,,seal ,,jars ,are real preservers4 ,being all glass1 they are absolutely sanitary1 and they are so ,e-,z to close and open1 that a child can operate them4 ,made in ,one-,half ,pint1 ,pint1 ,quart and ,one-,half ,gallon ,sizes4 ,,manufactured ,,by ,,hazel-,,atlas ,,glass ,,company ,,wheeling1 ,w4 ,,va4 99 99 99 99 99 ,,index ,a ,accompaniment for lamb and mutton1 #cbc ,admiral sauce1 #aid ,a few pointers about vegetables1 #acf ,a la mode canadienne1 #cjb ,almond coffee cakes1 #bc ,american sauce1 #chc ,angel cake1 #dcc small1 #ea ,animal cookies1 #ga ,anise seed rusk1 #bh ,appetizers1 #age ,apple and raisin filling for duck1 #cde and rice custard1 #aac butter without cider1 #dcj cake1 #ajj croquettes1 #aad custard pie1 #ie dowdy1 #ic ,apples1 baked1 #aaa spiced1 #aab ,apricot shortcake1 #ig ,artichoke fried in batter1 #bba ,hollandaise sauce1 #bbj the ,jerusalem1 #bbj vinaigrette1 #bba ,artichokes1 #bai ,asparagus and celery salad1 #bhg vinaigrette1 #bhf ,aunt ,polly ,rives's one-egg cake1 #ceb ,a war cake of #ahfe1 #dfd ,b ,babas1 #bg ,baby lima bean croquettes1 #gd beans1 baked1 #gc ,bacon and onion sandwiches1 #cgc ,baked apples1 #aaa baby lima beans1 #gc bananas1 #bbg beans with salt pork1 #gf chicken1 #ceh and noodles1 #cdd dried corn1 #ach eggplant and tomatoes1 #dbg eggs in corn cases1 #agg peppers1 #cbe emince of lamb in green fish1 #bcj green peppers1 #gb ham1 #bfi ,virginia1 #cag omelet1 #acd onions1 #bbc pears1 #bej and cranberries1 #bej potatoes1 #dba prunes1 #abj1 #bdi shad1 #agd slice of ham1 #cbb squab1 #bjf squash1 #adj sugar-cured ham1 #dgc tomatoes1 #dbf ,chelsea1 #adb 7cold71 #dbi ,baking1 successful1 points for1 #c the bread1 #d ,balls1 ,cousin ,hetty's fish1 #cec crab meat1 #afg miniature codfish1 #dgc olive cheese1 #aci spinach1 #adf ,baltimore dressing1 #bhg ,banana custard pie1 #bbf fritters1 #hd1 #bbg ice cream1 #bbf muffins1 #bbh pancakes1 #bbh rice pudding1 #ahh sauce1 #bbi shortcake1 #if stuffing for chicken1 #bbg ,bananas la jamique1 #cgh baked1 #bbg fried1 #bbe ,bannocks1 #cec ,barbecue of boiled ham1 #bga ,bass1 broiled1 #cae ,basslano1 cod1 #dgh ,batardi sauce1 #chb ,batter1 artichoke fried in1 #bba bread1 #db the1 #abj1 #bia tripe fried in1 #bia waffle1 #cg ,bean sausage1 #cdj soup1 #adh ,beans1 ,boston baked1 #cgh salted1 #ddb tomatoes and string1 #dbg ,bearnaise sauce1 #aie ,beef1 brown pot roast of shin1 #cac chili of1 #afc ,creole1 #acd croquettes1 #deb delmonico roast1 #cbb fillet of1 #bfb how to cook corn1 #bfd neck of 7,polish style71 #ddd pot roast of shin 7,english style71 #caa ,spanish1 #cci stew1 #cab ,beet and cabbage salad1 #dhb ,beets1 buttered and spiced1 #cda ,belgian rice balls1 #aaj ,belgian pancakes1 #ce ,bengal curry of lamb1 #cbe ,betty1 brown1 #bcd orange1 #aai raspberry fruit1 #ahe ,beverages1 #che ,biscuit1 squash1 #ada sweet potato1 #dag ,biscuits1 #dd cocoanut1 #de currant1 #da raisin1 #dd rusk or tea1 #ah sweet1 #de turkey meat1 #cde ,blackberry pudding1 #ahc ,black nut cake1 #gj ,blond ,french dressing1 #cja ,bohemian relish1 #bgd sauce1 #chd ,boiled dressing1 #cjj hominy with cheese sauce1 #ajd pork1 #aeg potatoes1 #bfj ,salt cod1 #cje ,bon-bons1 #dee ,bone and stuffed shoulder of lamb1 #cbd ,boston baked beans1 #cgh brown bread1 #ac1 #ad1 #cea ,bouillon1 #adi court1 #bcj ,box1 dough1 #b ,braids1 #ag ,brains1 to prepare1 #bij ,braised celery1 #gc onions1 #ge1 #ddh ox tails1 #cgg with baked dried peas1 #afb red cabbage1 #dca rolled flank steak1 #cbj sweetbreads1 #aeh ,bran bread1 #ab muffins1 #ci ,bread1 batter1 #db ye old ,virginia1 #dcf ,boston brown1 #ac1 #ad1 #cea bran1 #ab ,brest1 #be buttermilk1 #chj ,california orange1 #ab care of1 after baking1 #e famous ,french1 to make1 #aj food value of1 #f graham1 #aa griddle cakes1 #bi ,bread1 ,louisiana1 #dc prune1 #aa rye1 #aj ,scotch oat1 #ad ,southern spoon1 #db the staff of life1 #a wheat entire1 #aa yesterday's bran1 #cgi ,breakfast1 #cbh1 #ccg1 #cch ,christmas1 #dgj ,new ,year's1 #dgd ,breast of ,guinea hen 7terrapin style71 #bed ,brest bread1 #be ,brining cauliflower1 #dda ,brioche1 #bd ,broiled bass1 #cae chicken1 bacon garnish1 #bjj 7,virginia style71 #bec hamburg steak1 #bih mackerel1 #dga oysters1 #dab la ,maryland1 #dba ,virginia1 #dab salt mackerel 7,flemish style71 #cjg shad roe1 #agc sweet potatoes1 #daf ,broth1 oyster1 #bdc ,brown betty1 #bcd emince fowl1 #ced pot roast of shin beef1 #cah sauce1 #chc ,buckwheat cakes1 #bi ,buffet supper1 #cgj ,bun1 ,spanish1 #bg1 #cgf ,buns1 cinnamon1 sticky1 #bj cocoanut1 #bc ,english bath1 #ah plain1 #ai ,st4 ,nazaire1 #ba ,butter cream icing1 #eg ,english1 #big ,french1 #bif ,italian1 #big ,lancaster apple1 #dcj ,london1 #big onions fried in1 #bbb parsley1 #bbe1 #dga ,swiss1 #big ,buttered and spiced beets1 #cda ,butterfish1 creole1 #ccg ,buttermilk bag pudding1 #ahg bread1 #chj cheese pie1 #cha custard1 #cgi doughnuts1 #cha ,butterscotch pie1 #bai ,c ,cabbage1 braised red1 #dca cream1 #bhd pickled red1 #dca pudding1 #cdi soup1 #bdh ,cake1 angel1 #dcc small1 #ea ,aunt ,polly ,rives's one-egg1 #ceb apple1 #ajj a war1 of #ahfe1 #dfd black nut1 #gj ,california prune1 #aba cheap fruit1 #fe cheese1 #fi chocolate layer1 #fj cinnamon1 #bb ,devil's food1 #ei ,cake for two1 #cfh fruit1 #ej1 #fb1 #ccf inexpensive1 #fc ginger1 #eb grandmother's fruit1 #dfb gutney run potato1 #dbc99 loaf1 #ee 7one-egg71 #ea ,moravian fruit1 #dfc spice1 #ed nut honey1 #bji orange short1 #ccb peach1 #ii pound1 large1 #fg small1 #fg raisin1 #cdc ,rumanian fruit1 #fc small fruit1 #dfc ,swiss crumb1 #ec two-layer1 #ed white fruit1 #ff pound1 #ff yeast-raised1 how to make1 #bc ,cakes1 almond coffee1 #bc bread griddle1 #bi buckwheat1 #bi cornmeal griddle1 #cb drop1 #ee ,english seed1 #fa fish1 #caf griddle1 #bh1 #cf ,vermont rhubarb1 #abe honey1 #baa ,indian griddle1 #bh ,jack ,o',lantern1 #cce potato1 #bei rice batter1 #dd griddle1 #cj sausage1 #aei squash1 #aci sweet potato 7,georgia style71 #dah ,virginia griddle1 #cda ,calas1 #aab ,calf's heart la mode1 #bia ,california orange bread1 #ab prune cake1 #aba ,canadian sauce1 #chd ,canadienne1 la mode1 #cjb ,canape la mode1 #bgd cheese1 #bgc ,italian1 #bga1 #bgd la brete1 #bgc olive1 #ahi sardine1 #dgc the1 #agf tomato1 #bgc ,candied sweet potato1 #dah1 #dei ,candied sweet potatoes with honey1 #bjh ,candy1 #ded sugarless1 #dee ,caramel pudding1 #bcf sauce1 #bcf ,care of the bread after baking1 #e ,carolina corn pone1 #dcg ,carrots la brabanconne1 #gd ,cartheoth1 eggs1 #bgh ,casserole1 neck chops in1 #dcc ,cauliflower1 brining1 #dda salting1 #ddb ,celery1 braised1 #gc curly1 #ceg ,parisian1 #cjc pure1 #bdb sauce1 #gi soup1 #bde ,century cheese sandwiches1 #dfa ,charlotte1 prune1 #abb ,russe1 #fa ,chartreuse1 salmon1 #cje ,cheap fruit cake1 #fe ,cheese and pepper sandwiches1 #cgc cake1 #fi canape1 #bgc cutlets1 #ace dressing1 #bhh head1 #bga loaf1 #bgj making scrapple and hogshead1 #dcc sandwiches1 #acf sauce1 #aif1 #bgb ,chelsea rabbit1 #bgb ,cherry custard1 #ahf dumplings1 #aja roly-poly1 #fh sauce1 #ha ,chicken la king1 #bec and green pepper sandwiches1 #beb and noodles1 baked1 #cdd and rice curry1 #bja baked1 #ceh banana stuffing for1 #bbg broiled 7,virginia style71 #bec custard1 #cfa dumplings1 #cee fricasse1 #bee gumbo okra1 #bjd how to prepare for chicken salad or cold cuts1 #bjb loaf1 #bjb1 #cef mousse1 #bjd poindexter1 filling of1 #bjg pot roast 7,cedar hollow style71 #bja roast1 #bjc 7split style71 #bee roll1 #cea salad sandwiches1 #bje tamales1 #bjg ,chili con carne1 #ddg of beef1 #afc sauce1 #dch ,chips1 quince1 #dea ,chocolate butter cream1 #fa cornstarch pudding1 #ahh filling for cakes made from cocoa1 #ga 99 99 99 99 99 ,illustration3 ,i never grate chocolate anymore6 ,i give my icings1 fillings1 pies and puddings that chocolaty taste of ,runkel's without bothering to grate chocolate4 ,runkel's ,all-,purpose ,cocoa is the finest quality chocolate1 already a powder1 all ready to use6 ,you need no special recipes4 ,just use three level tablespoonfuls 7#c_/d oz47 of ,runkel's ,all-,purpose ,cocoa instead of each square 7#a oz47 of cooking chocolate4 ,it not only improves the flavor1 but saves #a_/d the cost4 ,interesting ,dessert ,book1 ,the ,new ,cocoa ,cookery1 will be sent you gratis upon request4 ,,runkel ,,bros41 ,inc4 ,domestic ,science ,department #dei ,west #cjth ,street1 ,new ,york ,city ,illustration3 ,runkel's ,all-,purpose ,cocoa for ,drinking1 ,baking and ,cooking 99 99 99 99 99 ,chocolate1 how to prepare1 #che icing1 #eg layer cake1 #fj parfait1 #cii pie1 #bah rice pudding1 #bcd sauce1 #hb1 #hc ,chop suey1 #cba ,chops1 #afj to cook1 #afj ,chow-chow1 #ddh ,chowder1 ,conecticut fish1 #cje salt1 #bff ,christmas breakfast1 #dgj dinner1 #cef1 #def1 #dfi1 #dgj goodies1 #cfa ,chuck1 the1 #cji ,cider1 apple butter with1 #dcj jelly pie1 #ic sauce 7champagne sauce71 #chb ,cinnamon buns1 sticky1 #bj cake1 #bb toast1 #djf ,clam cocktail1 #bfh fritters1 #bfh 7,red ,river boathouse style71 #bfg ,clams1 #bfi deviled1 #bfg steamed salt oyster of1 #bff ,clear soup1 #bda tomato soup1 #dgb ,cobbler1 ,southern style1 #fh ,cocktail1 clam1 #bfh grape-juice1 #cci ,long ,island sound1 #cae oyster1 #afi rhubarb1 #abd to make a1 #daa ,cocoanut biscuits1 #de buns1 #bc icing1 #bb pudding1 #bcb ,cod basslano1 #dgi boiled salt1 #cje ,cod1 salt1 ,vermont1 #cjg ,coddled eggs1 #agh ,codfish1 creamed1 #ddg fillet of1 tartar sauce1 #dei ,coffee1 #chf1 #chg la creme1 #chi au lait1 #chh custard1 parfait style1 #he epicurean creole1 #chh noir1 #cdd ,turkish1 #chi ,cold spice1 tongue1 #caf ,cole slaw1 #aca1 #cei ,colonial cream1 #ahe ,congress pie1 #id ,connecticut fish chowder1 #cje ,cooked salad dressing1 #abh ,cookies1 animal1 #ga crumb1 #bce honey1 #baj lace1 #dfa soft1 #fj chocolate1 #gj sweet potato1 #daf ,cooking the fancy cuts1 #bij ,corn1 #dbc baked dried1 #ach beef hash1 #cag cases1 baked eggs in1 #agg cream of1 supreme1 #bdi fritters1 #ge for two people1 #dbd muffins1 #da pudding1 #bfe relish1 #dhc salted1 #dbd scalloped1 #gg to dry 7,lancaster ,county recipe71 #dbd ,cornmeal griddle cakes1 #cb sausages1 #dch ,correct method of boiling meat1 #aef temperature for deep-fat frying1 #bae ,cottage pudding1 #ef ,country cheese sandwiches1 #ace dressing1 #adb style green apple pie1 #ic supper1 #dgh ,court bouillon1 #bcj ,cousin ,hetty's fish balls1 #cec ,crab meat1 #aff la king1 #afh au gratin1 #agj balls1 #afg served in cream1 #aff ravigotte1 #afh ,crabs1 deviled1 #bde fried1 #afg soft shell1 #aga ,cranberries1 baked pears and1 #bea ,cranberry conserve1 #bag dumplings1 #dgi jelly1 #hd1 #ceh jelly1 using syrup1 #cgj roll1 #baf1 #dcb ,cream cabbage1 #bhd chocolate butter1 #fa coffee shake1 #cia ,colonial1 #ahe finnan haddie1 #cae ginger1 #abf horseradish sauce1 #aie ,malvern1 #baa of corn1 supreme1 #bdi of cucumber1 #bdi of onion1 #bdf of tomato1 #bdg puffs1 #bag sauce1 #chd soups1 #bdf tapioca pudding1 #ajb ,creamed chicken delmonte1 #dhf codfish1 #ddg mushrooms1 #ge ,creole beef1 #afd fried fish1 #bca butterfish1 #ccg liver and bacon1 #cbj rice1 #aji sauce1 #aih tripe1 #bib ,crescents1 #ah ,croquettes1 apple1 #aad baby lima beans1 #gd beef1 #deb eggplant1 #gb lima beans1 #ahb nut and pepper1 #aha potato1 #dai sweet potato1 #dae turkey1 #cdf veal1 #bhi ,crullers1 #dh ,louisiana1 #ec or doughnuts1 how to fry1 #dh ,crumb cookies1 #bce ,crystals1 ginger1 #ded ,cucumber1 cream of1 #bdi salad1 #aca sauce1 #aig ,cup1 ginger ale1 #cia ,cup1 how to make the cider1 #cce mint1 #cia peach1 #cic ,curly celery1 #ceg ,currant biscuits1 #dd sling1 #cij ,curry1 chicken and rice1 #bja of mutton1 #afa ,custard1 buttermilk1 #cgi cherry1 #ahf chicken1 #cfa frozen1 #abi cherry1 #cig pineapple1 #cig strawberry1 #cif honey1 #bji macaroni1 #beg onion1 #bbd orange and rice1 #aah pie1 #ia raspberry cup1 #ahh rice and apple1 #aac sauce1 #gf tomato egg1 #dbe ,custards1 fruit cup1 #ajb potato1 #dbj ,cutlet1 fish1 #cjf ,cutlets1 cheese1 #ace egg1 #agg lamb1 mentone1 #dge macaroni1 #ajc to prepare breaded1 #bhi ,d ,dates1 to stuff1 with ginger1 #abh ,deep-fat frying1 #bae correct temperature for1 #bae ,delicacies1 ginger1 #abg prune1 #abb ,delicious ,english scones1 #de ,delmonico roast beef1 #cbb ,delmonte1 creamed chicken1 #dhf dressing1 #dfe ,desserts1 #hd ,deviled clams1 #bfg crabs1 #bde egg salad1 #bhh ,deviled eggs1 ,parisienne1 #acc oysters1 #dji ,devil's food cake1 #ei ,diet to reduce weight1 #cii ,dinner1 #cbh1 #ccg1 #cch ,christmas1 #cef1 #def1 #dfi1 #dgj ,new ,year's1 #dgd ,thanksgiving1 #cej ,dinners1 series of1 #djd1 #dje ,dipping1 to make chocolate for1 #ded to use fondant for1 #dee ,dish1 ,polish corn1 #dcf ,dishes1 potato1 #bei ,dodgers1 ye ,kentucky corn1 #dcf ,dough box1 #b ,vienna1 straight1 #i ,doughnuts1 #dh buttermilk1 #cha with fruit centre1 #dh ,doughs1 sweet1 #bf ,dowdy apple1 #ic ,dowdy1 ,new ,england style1 #id ,dressing1 ,baltimore1 #beg blond ,french1 #cja boiled1 #cjj cheese1 #bhh cooked salad1 #abh country1 #adb ,delmonte1 #dfe ,french1 #cjj ,italian1 #bhc old ,english mustard1 #bhe orange1 #aai ,ottawa1 #bhg paprika1 #cja pimento1 #cja rich boiled salad1 #bhf ,roquefort1 #cjj ,russian1 #bii salad1 #acj sour cream cucumber1 #bhd ,thousand ,islands1 #acj ,dried fruit1 #bea ,drinks1 summer1 #chi ,drop cakes1 #ee ,dry filling1 #cdd measure1 #bhc oyster pan1 #cge1 #daa ,duck1 roast1 #bee ,dumplings1 cherry1 #aja chicken1 #cee cranberry1 #dgi for stew1 #ajj lemon1 #ih liver1 #gf peach1 #ii potato1 #dba rhubarb1 #abf tomato1 #dbh ,e ,egg cutlets1 #agg lemonade1 #cij salad1 #acj ,eggless mayonnaise1 #abh ,eggs1 #bgg la grenadier1 #agh cartheoth1 #bgh coddled1 #agh fried1 #bgh how to cook1 #bgh pickled1 #acb poached1 #bgi rice bananas and poached1 #bbh ,emince of giblets1 #bjj ,enchildas1 #bjc ,english bath buns1 #ah butter1 #big dressing for lamb or mutton chops1 #afj ham pie1 #bgj muffins1 #ci mustard sauce1 #aii rocks1 #fb scones1 delicious1 #de seed cakes1 #fa pepperpot1 #ddf wassail1 #dgg water-cress salad1 #bhe ,entire wheat bread1 #aa ,epicurean ,creole coffee1 #chh ,f ,fagot of soup herbs1 #aeb ,fall menu1 #cbh1 #ccg ,family ,thanksgiving dinner for six persons from a ,new ,england farm house1 #cej ,fancy quince marmalade1 #ddi ,farci1 oyster1 #dac ,fats1 #bab ,feet1 just a pig's head and set of1 #deb ,fillet fish 7,southern style71 #caf of beef1 #bfb la riga1 #cgd chicken1 poindexter1 #bjg codfish1 tartare sauce1 #dei ,filling and gravy1 #cdd dry1 #cdd for duck1 apple and raisin1 #cde ,grandma ,perkins's spicy1 #ceg ,new ,england1 #dfj olive sandwich1 #aia prepared1 #cea wild game1 #cdd ,finger or sandwich rolls1 #ag ,fish1 #bbi baked1 #bcj cakes1 #caf creole fried1 #bca cutlet1 #cjf fillet 7,southern style71 #caf fried1 #bcb 7,english style71 #ddg tartare sauce for1 #agc grilled1 #cac loaf1 #cjd1 #cad sauce1 #bca shell1 #afe souffle1 #cjd soup1 #bdb1 #bdc1 #bdd to barbecue1 #dcb to boil1 #bbi to broil1 #bca to prepare for frying1 #cac tuna la king1 #cga1 #dga ,flour1 to prepare corn1 #djg ,fluffy omelet1 #bhj ,flukes1 #ag ,fondant icing1 #ef ,food value of bread1 #f ,for eight couples1 #dhd menu ,no4 #a1 #cga ,no4 #b1 #dgb ,fore quarters1 the1 #cjh ,fowl1 brown emince1 #ced ,frapp oysters1 #daa ,french bread1 famous1 to make1 #aj butter1 #bif dressing1 #cjj fried onions1 #bbc sweet potatoes1 #daf pancake1 #cd pea soup1 #aeb seasonings1 #agi ,fresh country shoulder of pork1 #dfh ,fricassee chicken1 #bee of rabbit1 #gg bananas1 #bbe crab meat1 #aff crabs1 #afg eggs1 #bgh fish1 #bcb fish 7,english style71 #ddg mush1 #dce noodles1 #ajd oysters1 #djf pies1 #ddd pig's feet1 #bgd rabbit1 #gh ,fritters1 banana1 #hd1 #bbf clam1 #bfh 7,red ,river boathouse style71 #bfg corn1 #ge orange1 #aai oyster1 #dac tomato1 #adc1 #dbf ,frozen cherry custard1 #cig lemon custard1 #abi marshmallow pudding1 #cih pineapple custard1 #cig strawberry custard1 #cif ,fruit cake1 #ej1 #fb1 #ccf cheap1 #fe white1 #fe centre1 doughnuts with1 #dh cup custards1 #ajb custard sauce1 #hb dried1 #bea pudding1 #bcc salad1 #aca sandwiches1 #dfa sauce1 #gi soup1 #aed whip1 #hc ,fruits1 #bej ,frying1 #bae deep-fat1 #bae to prepare fish for1 #cac ,g ,galatin la melba1 #hf ,garlic1 #ahj ,garnish1 vegetable1 #bih ,gelatine1 mince1 #hf rhubarb1 #abe ,gems1 sour milk1 #ci ,giblet gravy1 #cde ,giblets1 emince of1 #bjj ,ginger ale cup1 #cia salad1 #abi cake1 #eb cream1 #abf crystals1 #ded delicacies1 #abg jelly1 #abf ,gingerbread1 #cgc soft1 #eg ,tom ,tiddle1 #dfd ,gloucester cod la king1 #ccf ,gnocchi di lemolina1 #aje ,golden brown1 #ddi ,goodies1 ,christmas1 #cfa ,goose1 roast1 #dfg ,goulash1 #afa ,goulash1 ,hungarian1 #dfi ,graham bread1 #aa ,grandma ,perkins's spicy filling1 #ceg ,grandmother's fruit cake1 #dfb ,grape-juice cocktail1 #cci tapioca blanc mange1 #cdj ,gravy1 filling of1 #cdd giblet1 #cde ,green tomato and apple mince1 #bgg mince1 #cfd for pie1 #dbh ,griddle cakes1 #bh1 #cf ,grilled fish1 #cac oysters1 #cfh on half shell1 #afi potatoes1 #bfj ,gue1 lum gum1 #dfj ,guinea hen ,marie1 #cfg pot pie1 #bed ,gumbo1 oyster1 #bci ,gutney run potato cake1 #dbc ,h ,haddie1 cream finnan1 #cae ,hallowe'en1 #ccb ,ham1 baked1 #bfi slice of1 #cbb sugar-cured1 #dgc ,virginia1 #cag1 #dgf barbecue of boiled1 #bga loaf1 #bfi roast fresh1 #cai ,haphazard measuring1 #cic ,haricot1 lamb1 #cbg ,hash1 corn beef1 #cag ,tennessee turkey1 #bjf ,hashed-brown potatoes1 #dbc ,havana banana pastry1 #bbe ,head cheese1 #bga ,heart1 calf's la mode1 #bia ,hen1 breast of guinea 7terrapin style71 #bed ,herb sauce1 #aih ,herbs1 soup1 fagot of1 #aeb ,hind quarters1 #cjh ,hollandaise1 mock1 #chb sauce1 #agc1 #aii ,home-made yeast1 #h ,honey and nut bran muffins1 #dj ,honey and raspberry ade1 #bab apple pudding1 #bab cakes1 #baa cookies1 #baj custard1 #bji icing1 #bjh raisin tapioca1 #baj recipes1 #bjh rice pudding1 #bjh ,horseradish sauce1 #chd ,how to bake the pancake1 #cb brew a cup of tea1 #chf cook corn beef1 #bfd eggs1 #bgh rice ,american style1 #ajh distinguish between lamb and mutton1 #cbd fry crullers or doughnuts1 #dh make fruit soup1 #aed the cider cup1 #cce this delicious rice cake1 #aab yeast-raised cake1 #bc a fagot of soup herbs1 #agi a stock pot1 #adg chicken for chicken salad or cold cuts1 #bjb chocolate1 #che ice cream1 #cic recipes1 #cbi the menu1 #cfg use leftover lamb1 #cbf ,huckleberry shortcake1 #ih ,hungarian goulash1 #dfi ,i ,ice cream1 #cid how to prepare1 #cic water1 #cig ,icing1 butter cream1 #eg chocolate1 #eg cocoanut1 #bb fondant1 #ef honey1 #bjh orange water1 #eh plain water1 #eh water1 #be ,white ,mountain1 #ei ,if necessary to keep meat three or four days1 #bfa ,indian griddle cakes1 #bh rice1 #ajh ,individual lamb potpies1 #cbg ,irish pancakes1 #ce scones1 #dg ,italian butter1 #big canape1 #bga1 #bgd dressing1 #bhc polenta1 #dci rice1 #aji ,j ,jack o' ,lantern cakes1 #cce ,japanese rice1 #ajh ,jellied 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oyster pie1 #dji pancakes1 #chj ,yearling1 #cbc ,yeast1 home-made1 #h ,yeast-raised cake1 how to make1 #bc ,ye ,kentucky corn dodgers1 #dcf olde-tyme mincemeat1 #cfc pork pie1 #dde old-time oyster pye1 #cda-cdb ,virginia batter bread1 #dcf ,yesterday's bran bread1 #cgi ,yorkshire pudding1 #ddb ,a ,,table ,,for ,,use ,,of ,,the ,,economical ,,housewife ,,converting ,,dry ,,measure ,,into ,,lbs4 ,,and ,,oz4 ---------------------------------------- ------------------------------ #a_/d pk4 #a qt4 #a pk4 #a bu4 ---------------------------------------- ------------------------------ ,apples #c lbs4 #a lb4 #h oz4 #aa-a_/d lbs4 #de lbs4 ---------------------------------------- ------------------------------ ,beans1 ,lima #c lbs4 #h oz4 #a lb4 #ab oz4 #ad lbs4 #ef lbs4 ---------------------------------------- ------------------------------ ,beans1 ,string #a lb4 #h oz4 #ab oz4 #f lbs4 #bd lbs4 ---------------------------------------- ------------------------------ ,beans1 ,wax #a lb4 #h oz4 #ab oz4 #f lbs4 #bd lbs4 ---------------------------------------- ------------------------------ ,carrots #c lbs4 #b oz4 #a lb4 #i oz4 #ab-a_/b lbs4 #ej lbs4 ---------------------------------------- ------------------------------ ,cranberries #b lbs4 #a lb4 #a oz4 #aj lbs4 #dj lbs4 ---------------------------------------- ------------------------------ ,kale #ab oz4 #f oz4 #c lbs4 #ab lbs4 ---------------------------------------- ------------------------------ ,onions #c lbs4 #i oz4 #a lb4 #ab oz4 #ab-a_/b lbs4 #ej lbs4 ---------------------------------------- ------------------------------ ,parsnips #c lbs4 #b oz4 #a lb4 #i oz4 #ab-a_/b lbs4 #ej lbs4 ---------------------------------------- ------------------------------ ,peas1 dried #c lbs4 #ab oz4 #a lb4 #ad oz4 #aa-a_/d lbs4 #de lbs4 ---------------------------------------- ------------------------------ ,peas1 green1 unshelled #c lbs4 #h oz4 #a lb4 #ab oz4 #ad lbs4 #ef lbs4 ---------------------------------------- ------------------------------ ,potatoes1 ,irish #c lbs4 #ab oz4 #a lb4 #ad oz4 #ae lbs4 #fj lbs4 ---------------------------------------- ------------------------------ ,potatoes1 ,sweet #c lbs4 #d oz4 #a lb4 #aj oz4 #ac-a_/b lbs4 #ed lbs4 ---------------------------------------- ------------------------------ ,tomatoes #c lbs4 #ab oz4 #a lb4 #ad oz4 #ae lbs4 #fj lbs4 ---------------------------------------- ------------------------------ ,turnips ---------------------------------------- ------------------------------ ,cherries #c lbs4 #h oz4 #a lb4 #ab oz4 #ad lbs4 #ef lbs4 ---------------------------------------- ------------------------------ ,peanuts #a lb4 #f oz4 #aj oz4 #e-a_/b lbs4 #bb lbs4 ---------------------------------------- ------------------------------ ,the law provides that apples1 cucumbers1 cabbage1 pears1 peaches may be sold by numerical count4 ,,boiling ---------------------------------------- ---------------------------- ,,meats ,,vegetables ---------------------------------------- ---------------------------- ,time ,time ---------------------------------------- ---------------------------- ,mutton per pound1 #bj minutes4 ,potatoes #bj to #cj min4 ---------------------------------------- -------------------------- ,corned ,beef #cj ,asparagus #bj to #be ---------------------------------------- -------------------------- ,ham #bj ,peas #ae to #bj ---------------------------------------- -------------------------- ,turkey #be ,string ,beans #bj to #cj ---------------------------------------- -------------------------- ,chicken #bj ,lima ,beans #cj to #dj ---------------------------------------- -------------------------- ,fowl #bj ,spinach #ae to #bj ---------------------------------------- -------------------------- ,tripe #dj ,turnips #cj minutes4 ---------------------------------------- -------------------------- ,beets #a hour4 ---------------------------------------- --------------------------- ,,fish ,cabbage #bj minutes4 ---------------------------------------- --------------------------- ,time ,cauliflower #bj ---------------------------------------- -------------------------- ,codfish #ae to #ah min4 ,brussels ,sprouts #be ---------------------------------------- -------------------------- ,halibut #ae to #ah min4 ,onions #cj ---------------------------------------- -------------------------- ,bluefish #ae to #ah min4 ,green ,corn #bj ---------------------------------------- -------------------------- ,lobster #cj to #dj min4 ,rice #bj ---------------------------------------- --------------------------- ,,baking ---------------------------------------- ------------- ,,meats ---------------------------------------- -------------- ,time ---------------------------------------- ------------ ,beef1 ribs1 rare per pound1 #ae minutes4 ---------------------------------------- ------------ ,beef1 ribs1 well done #bj ---------------------------------------- ------------ ,round of ,beef #bj ---------------------------------------- ------------ ,mutton1 leg1 rare #ah ---------------------------------------- ------------ ,mutton1 leg1 well done #bj ---------------------------------------- ------------ ,mutton1 loin1 rare #ae ---------------------------------------- ------------ ,lamb1 well done #bj ---------------------------------------- ------------ ,veal1 well done #be ---------------------------------------- ------------ ,pork1 well done #be ---------------------------------------- ------------ ,chicken #bj ---------------------------------------- ------------ ,goose #be ---------------------------------------- ------------ ,fillet1 hot oven #de minutes4 ---------------------------------------- ------------ ,braised ,meats #a-a_/b hours4 ---------------------------------------- ------------ ,turkey1 #h pounds #b hours ---------------------------------------- ------------ ,birds1 small1 hot oven #ae to #bj min4 ---------------------------------------- ------------ ,ducks1 tame #a hour4 ---------------------------------------- ------------ ,ducks1 wild1 very hot oven #be minutes4 ---------------------------------------- ------------ ,,fish ---------------------------------------- ------------ ,large ,fish #a hour1 about ---------------------------------------- ------------ ,small ,fish #bj to #cj mins4 ---------------------------------------- ------------ ,,broiling ---------------------------------------- --- ,time ---------------------------------------- --- ,steak1 #a inch thick #h to #aj min4 ---------------------------------------- -- ,steak1 #a-a_/b inch thick #aj to #ae ---------------------------------------- -- ,mutton ,chops1 ,french #h minutes4 ---------------------------------------- -- ,mutton ,chops1 ,english #aj ---------------------------------------- -- ,spring ,chicken #bj ---------------------------------------- -- ,quail #h to #aj min4 ---------------------------------------- -- ,grouse #ae minutes4 ---------------------------------------- -- ,squabs #aj to #ae min4 ---------------------------------------- -- ,shad1 ,bluefish1 ,trout #ae to #be ---------------------------------------- -- ,small ,fish #e to l#j ---------------------------------------- -- ,,weights ,,and ,,measures #d gills #a pint4 #b pints #a quart4 #d quarts #a gallon4 #af ounces #a pound4 #a_/b kitchen cupful #a gill4 #a kitchen cupful #a_/b pint or #b gills4 #d kitchen cupfuls #a quart4 #b cupfuls of granulated sugar #a pound #b-a_/b cupfuls of powdered sugar #a tablespoonful of sugar #a_/b oz4 #a tablespoonful of butter ,butter size of an egg #b oz4 #a cupful of butter #a_/b pound4 #d cupfuls of flour pound #a quart #af tablespoonfuls of dry material #a cupful4 #af tablespoonfuls of liquid #a cupful4 ,,proportions #e to #h eggs to #a quart of milk for custards4 #c to #d eggs to #a pint of milk for custards4 #a_/b teaspoonful of salt to #a quart of milk for custards4 #a teaspoonful of vanilla to #a quart of milk for custards4 #b ounces of gelatine to #a-c_/d quarts of liquid4 #h level tablespoonfuls of cornstarch to #a quart of milk4 #h level teaspoonfuls of baking-powder to #a quart of flour4 #b teaspoonfuls of baking-powder to #a cupful of flour4 99 99 99 99 99 ,illustration3 ,,novelty ,,fortune ,,combination ,,ranges ,illustration3 ,range shown is ,novelty ,fortune ,e #cah ,spacious ,broiling ,oven1 ,white ,enamel ,pan with ,rack4 ,white ,enamel ,splasher4 ,spacious ,cooking ,top4 ,pouch feed for ,coaling fire without removing lids4 ,duplex ,grates4 ,deep ,ash ,pit4 ,large ,gas ,oven4 ,front ,oven ,burner4 ,large ,gas ,cooking ,top4 ,burners operate from front of range4 ,full #ah coal oven4 ,drop oven doors enamel trimmed4 ,nickelled ,brackets4 ,beautiful--,sturdy--,efficient4 ,a ,,poor ,,range ,,will ,,spoil ,,the ,,best ,,cook ,you are not always to blame when a roast goes bad in the oven--when a cake falls in the centre--the fault may be with your gas range--your oven does not heat uniformly or you have to use too much gas to get the results you are after4 ,the ,fortune gas range was designed to help you cook4 ,the ,fortune is not merely our conception of what a good gas range should be4 ,the ,fortune gas range is1 on the other hand1 the result of exhaustive scientific study--stands today without a peer4 ,the ,flex-o-tuf iron used in its construction insures long life and continued good service--you can depend upon it4 ,you know that it does not waste fuel1 and because domestic science teachers and lecturers have endorsed it1 that it is the one and most practical range for you4 ,send for descriptive circulars4 ,,abram ,,cox ,,stove ,,company ,,american ,,and ,,dauphin ,,sts41 ,,philadelphia1 ,,pa4 ,makers of ,novelty ,hot ,water1 ,steam and ,vapor ,systems4 ,warm ,air ,pipe and ,pipeless ,furnaces4 ,coal and ,combination ,ranges4 ,laundry ,stoves1 ,hot ,water ,supply ,boilers4 ,fortune ,gas ,range and ,gas ,water ,heaters4