available by the ,digital  ,multimedia  
,center1 ,michigan ,state ,university   
,libraries47        ,illustration3 with 
a hand signature of ,rufus ,estes       
,,good ,,things ,,to ,,eat    ,,as      
,,suggested ,,by ,,rufus    ,a          
,,collection ,,of ,,practical ,,recipes 
,,for    ,,preparing ,,meats1 ,,game1   
,,fowl1 ,,fish1    ,,puddings1          
,,pastries1 ,,etc4    ,,by    ,,rufus   
,,estes    ,,formerly ,,of ,,the        
,,pullman ,,company ,,private ,,car     
,,service1 ,,and ,,present   ,,chef ,,of
 ,,the ,,subsidiary ,,companies ,,of    
,,the ,,united ,,states   ,,steel       
,,corporations ,,in ,,chicago           
,illustration     ,,chicago             
,,published ,,by ,,the ,,author   #aiaa 
,copyrighted #aiaa   ,,by ,,rufus       
,,estes1 ,,chicago     ,,foreword       
,that the average parent is blind to the
 faults of its offspring is a fact so   
obvious that in attempting to prove or  
controvert it time and logic are both   
wasted4 ,ill temper in a child is1 alas6

 too often mistaken for an indication of
 genius2 and impudence is sometimes     
regarded as a sign of precocity4 ,the   
author1 however1 has honestly striven to
 avoid this common prejudice4 ,this     
book1 the child of his brain1 and       
experience1 extending over a long period
 of time and varying environment1 he    
frankly admits is not without its       
faults--is far from perfect2 but he is  
satisfied that1 notwithstanding its     
apparent shortcomings1 it will serve in 
a humble way some useful purpose4  ,the 
recipes given in the following pages    
represent the labor of years4 ,their    
worth has been demonstrated1 not        
experimentally1 but by actual tests1 day
 by day and month by month1 under       
dissimilar1 and1 in many instances1 not 
too favorable conditions4  ,one of the  
pleasures in life to the normal man is  
good eating1 and if it be true that real
 happiness consists in making others    
happy1 the author can at least feel a   
sense of gratification in the thought   

that his attempts to satisfy the        
cravings of the inner man have not been 
wholly unappreciated by the many that he
 has had the pleasure of serving--some  
of whom are now his stanchest friends4  
,in fact1 it was in response to the     
insistence and encouragement of these   
friends that he embarked in the rather  
hazardous undertaking of offering this  
collection to a discriminating public4  
,to snatch from his daily toil a few    
moments1 here and there1 in order to    
arrange with some degree of symmetry1   
not the delicacies that would awaken the
 jaded appetite of the gourmet1 but to  
prepare an ensemble that might1 with    
equal grace1 adorn the home table or    
banquet board1 has proven a task of no  
mean proportions4 ,encouraged by his    
friends1 however1 he persevered and this
 volume is the results of his effort4   
,if1 when gathered around the festal    
board1 in camp or by fireside1 on train 
or ship1 trying out the recipes1 his    
friends will pause1 retrospectively1 and

 with kindly feelings think from whence 
some of the good things emanated1 the   
author will feel amply compensated for  
the care1 the thought1 the labor he has 
expended in the preparation of the book2
 and to those friends1 individually and 
collectively1 it is therefore dedicated4
     ,,sketch ,,of ,,my ,,life   ,i was 
born in ,murray ,county1 ,tennessee1 in 
#aheg1 a slave4 ,i was given the name of
 my master1 ,d4 ,j4 ,estes1 who owned my
 mother's family1 consisting of seven   
boys and two girls1 ,i being the        
youngest of the family4  ,after the war 
broke out all the male slaves in the    
neighborhood for miles around ran off   
and joined the ,yankees4 ,this left us  
little folks to bear the burdens4 ,at   
the age of five ,i had to carry water   
from the spring about a quarter of a    
mile from the house1 drive the cows to  
and from the pastures1 mind the calves1 
gather chips1 etc4  ,in #ahfg my mother 
moved to ,nashville1 ,tennessee1 my     
grandmother's home1 where ,i attended   

one term of school4 ,two of my brothers 
were lost in the war1 a fact that       
wrecked my mother's health somewhat and 
,i thought ,i could be of better service
 to her and prolong her life by getting 
work4 ,when summer came ,i got work     
milking cows for some neighbors1 for    
which ,i got two dollars a month4 ,i    
also carried hot dinners for the        
laborers in the fields1 for which each  
one paid me twenty-five cents per month4
 ,all of this1 of course1 went to my    
mother4 ,i worked at different places   
until ,i was sixteen years old1 but long
 before that time ,i was taking care of 
my mother4  ,at the age of sixteen ,i   
was employed in ,nashville by a         
restaurant-keeper named ,hemphill4 ,i   
worked there until ,i was twenty-one    
years of age4 ,in #ahha ,i came to      
,chicago and got a position at #gg      
,clark ,street1 where ,i remained for   
two years at a salary of ten dollars a  
week4  ,in #ahhc ,i entered the ,pullman
 service1 my first superintendent being 

,j4 ,p4 ,mehen4 ,i remained in their    
service until #ahig4 ,during the time ,i
 was in their service some of the most  
prominent people in the world traveled  
in the car assigned to me1 as ,i was    
selected to handle all special parties4 
,among the distinguished people who     
traveled in my care were ,stanley1 the  
,african explorer2 ,president           
,cleveland2 ,president ,harrison2       
,adelina ,patti1 the noted singer of the
 world at that time2 ,booth and         
,barrett2 ,modjeski and ,paderewski4 ,i 
also had charge of the car for ,princess
 ,eulalie of ,spain1 when she was the   
guest of ,chicago during the ,world's   
,fair4  ,in #ahid ,i set sail from      
,vancouver on the ,empress of ,china    
with ,mr4 and ,mrs4 ,nathan ,a4 ,baldwin
 for ,japan1 visiting the ,cherry       
,blossom ,festival at ,tokio4  ,in #ahig
 ,mr4 ,arthur ,stillwell1 at that time  
president of the ,kansas ,city1         
,pittsburg  ,gould ,railroad1 gave me   
charge of his magnificent #bj1jjj       

private car4 ,i remained with him       
seventeen months when the road went into
 the hands of receivers1 and the car was
 sold to ,john ,w4 ,gates syndicate4    
,however1 ,i had charge of the car under
 the new management until #aijg1 since  
which time ,i have been employed as chef
 of the subsidiary companies of the     
,united ,states ,steel ,corporation in  
,chicago4     ,,hints ,,to ,,kitchen    
,,maids   ,it is always necessary to    
keep your kitchen in the best condition4
  ,breakfast--,if a percolator is used  
it should first be put into operation4  
,if the breakfast consists of           
grapefruit1 cereals1 etc41 your cereal  
should be the next article prepared4 ,if
 there is no diningroom maid1 you can   
then put your diningroom in order4 ,if  
hot bread is to be served 7including    
cakes7 that is the next thing to be     
prepared4 ,your gas range is of course  
lighted1 and your oven heated4 ,perhaps 
you have for breakfast poached eggs on  
toast1 ,deerfoot sausage or boiled ham4 

,one of the above1 with your other      
dishes1 is enough for a person employed 
indoors4  ,when your breakfast gong is  
sounded put your biscuits1 eggs1 bread1 
etc41 in the oven so that they may be   
ready to serve when the family have     
eaten their grapefruit and cereal4      
,luncheon--,this is the easiest meal of 
the three to prepare4 ,yesterday's      
dinner perhaps consisted of roast       
turkey1 beef or lamb1 and there is some 
meat left over2 then pick out one of my 
receipts calling for minced or creamed  
meats2 baked or stuffed potatoes are    
always nice1 or there may be cold       
potatoes left over that can be mashed1  
made into cakes and fried4              
,dinner--,for a roast beef dinner serve 
vegetable soup as the first course1 with
 a relish of vegetables in season and   
horseradish or chow-chow pickle1 unless 
you serve salad4  ,if quail or ducks are
 to be served for dinner1 an old ,indian
 dish1 wild rice1 is very desirable4    
,prepare this rice as follows3  ,place  

in a double boiler a cupful of milk or  
cream to each cupful of rice and add    
salt and pepper to taste4 ,it requires a
 little longer to cook than the ordinary
 rice1 but must not be stirred4 ,if it  
becomes dry add a little milk from time 
to time4  ,do not serve dishes at the   
same meal that conflict4 ,for instance1 
if you have sliced tomatoes1 do not     
serve tomato soup4 ,if1 however1 you    
have potato soup1 it would not be out of
 place to serve potatoes with your      
dinner4  ,fish should never be served   
without a salad of some kind4  ,the     
above are merely suggestions that have  
been of material assistance to me4      
,,table ,,of ,,weights ,,and ,,measures 
,four teaspoonfuls of a liquid equal #a 
tablespoonful4   ,four tablespoonfuls of
 a liquid equal #a_/b gill or #a_/d cup4
   ,one-half cup equals #a gill4   ,two 
gills equal #a cup4   ,two cups equal #a
 pint4   ,two pints 7#d cups7 equal #a  
quart4   ,four cups of flour equal #a   
pound or #a quart4   ,two cups of       

butter1 solid1 equal #a pound4   ,one   
half cup of butter1 solid1 equals #a_/d 
pound #d ounces4   ,two cups of         
granulated sugar equal #a pound4   ,two 
and one half cups of powdered sugar     
equal #a pound4   ,one pint of milk or  
water equals #a pound4   ,one pint of   
chopped meat equals #a pound4   ,ten    
eggs1 shelled1 equal #a pound4   ,eight 
eggs with shells equal #a pound4   ,two 
tablespoonfuls of butter equal #a ounce4
   ,two tablespoonfuls of granulated    
sugar equal #a ounce4   ,four           
tablespoonfuls of flour equal #a ounce4 
,four tablespoonfuls of coffee equal #a 
ounce4   ,one tablespoonful of liquid   
equals #a_/b ounce4   ,four             
tablespoonfuls of butter equal #b ounces
 or #a_/d cup4   ,all measurements are  
level unless otherwise stated in the    
recipe4     ,,good ,,things ,,to ,,eat  
,,soups   ,,asparagus ,,soup--,take     
three pounds of knuckle of veal and put 
it to boil in a gallon of water with a  
couple of bunches of asparagus1 boil for

 three hours1 strain1 and return the    
juice to the pot4 ,add another bunch of 
asparagus1 chopped fine1 and boil for   
twenty minutes1 mix a tablespoonful of  
flour in a cup of milk and add to the   
soup4 ,season with salt and pepper1 let 
it come to a boil1 and serve at once4   
,,bean ,,soup--,one-half pound or one   
cup is sufficient for one quart of soup4
 ,soups can be made which use milk or   
cream as basis4 ,any kind of green      
vegetable can be used with them1 as     
creamed celery or creamed cauliflower4  
,the vegetable is cooked and part milk  
and part water or part milk and part    
cream are used4   ,,bisque ,,of         
,,clams--,place a knuckle of veal1      
weighing about a pound and one-half1    
into a soup kettle1 with a quart of     
water1 one small onion1 a sprig of      
parsley1 a bay leaf1 and the liquor     
drained from the clams1 and simmer      
gradually for an hour and a half1       
skimming from time to time2 strain the  
soup and again place it in the kettle2  

rub a couple of tablespoonfuls of butter
 with an equal amount of flour together 
and add it to the soup when it is       
boiling1 stirring until again boiling2  
chop up twenty-five clams very fine1    
then place them in the soup1 season and 
boil for about five minutes1 then add a 
pint of milk or cream1 and remove from  
the fire immediately1 and serve4        
,,bisque ,,of ,,lobster--,remove the    
meat of the lobster from its shell and  
cut the tender pieces into quarter-inch 
dice2 put the ends of the claw-meat and 
any tough portions in a saucepan with   
the bones of the body and a little cold 
water and boil for twenty minutes1      
adding a little water from time to time 
as may be necessary2 put the coral to   
dry in a moderate oven1 and mix a little
 flour with some cold milk1 and stir the
 milk1 which should be boiling1 stirring
 over the fire for ten minutes1 then    
strain the water from the bones and     
other parts1 mix it with milk1 add a    
little butter1 salt1 pepper and cayenne 

to taste1 and rub the dry coral through 
a fine-haired sieve1 putting enough into
 the soup having it a bright pink color4
 ,place the grease fat and lobster dice 
in a soup tureen1 strain the boiling    
soup over them1 and serve at once4      
,,bisque ,,of ,,oysters--,place about   
thirty medium-sized oysters in a        
saucepan together with their own juice  
and poach them over a hot fire1 after   
which drain well2 then fry a shallot    
colorless in some butter1 together with 
an onion1 sprinkle over them a little   
curry and add some of the oyster juice1 
seasoning with salt and red pepper4     
,pound the oysters to a good firm paste1
 moistening them with a little of their 
juice1 and strain through fine tammy    
cloth4 ,warm them over the fire1 but do 
not let them boil2 add a small quantity 
of thickening of potato flour mixed with
 a little water4 ,when about to serve   
incorporate some cream and fine butter1 
garnishing with some chopped oysters and
 mushrooms1 mixed with breadcrumbs and  

herbs4 ,add a little seasoning of salt1 
pepper and nutmeg1 some raw egg yolks1  
and roll this mixture into ball-shape   
pieces1 place them on a well-buttered   
baking sheet in a slack oven and poach  
them1 then serve4   ,,black ,,bean      
,,soup--,wash one pint of black beans1  
cover with one quart of cold water and  
let soak over night4 ,in the morning    
pour off the water and pour over three  
pints of cold water4 ,cook1 covered1    
until tender1 four or five hours1 add   
one tablespoonful of salt the last hour1
 rub through a strainer1 add the        
strained beans to the water in which    
they were boiled1 return to the soup    
kettle4 ,melt one tablespoonful of      
flour1 stir this into the hot soup1 let 
boil1 stirring constantly2 add a little 
pepper1 slice thinly one lemon1 put all 
the slices into the tureen and pour the 
soup over4 ,serve very hot4   ,,chestnut
 ,,soup--,peel and blanch the chestnuts1
 boil them in salted water until quite  
soft1 pass through a sieve1 add more    

water if too thick1 and a spoonful of   
butter or several of sweet cream4       
,season to taste and serve with small   
squares of bread fried crisp in butter  
or olive oil4   ,,chicken ,,gumbo1      
,,creole ,,style--,for about twelve or  
fifteen1 one young hen chicken1 half    
pound ham1 quart fresh okra1 three large
 tomatoes1 two onions1 one kernel       
garlic1 one small red pepper1 two       
tablespoons flour1 three quarts boiling 
water1 half pound butter1 one bay leaf1 
pinch salt and cayenne pepper4 ,to mix1 
mince your ham1 put in the bottom of an 
iron kettle if preferred with the above 
ingredients except the chicken4 ,clean  
and cut your chicken up and put in      
separate saucepan with about a quart or 
more of water and teaspoonful of salt2  
set to the side of the fire for about an
 hour2 skim when necessary4 ,when the   
chicken is thoroughly done strip the    
meat from the bone and mix both         
together2 just before serving add a     
quart of shrimps4   ,,cream ,,of        

,,celery ,,soup--,chop fine one head of 
celery and put on to cook in one pint of
 water4 ,boil until tender1 add one pint
 of milk1 thicken with a spoonful of    
butter1 season to taste1 and strain4    
,then add one cupful of whipped cream   
and serve at once4   ,,egg ,,soup--,beat
 three eggs until light1 then add       
one-half cupful of thick sweet cream and
 one cupful of milk1 pour over this two 
quarts of boiling water1 set on the fire
 until it comes to a boil1 season to    
taste1 then pour over broken bread in   
the tureen and serve4   ,,green ,,pea   
,,soup--,put one quart of green peas    
into two cups of boiling water1 add a   
saltspoon of salt1 and cook until       
tender4 ,rub peas and liquor through a  
puree strainer1 add two cups of boiling 
water1 and set back where the pulp will 
keep hot4 ,heat two cups of milk1 add a 
teaspoon of flour rubbed into a rounding
 tablespoon of butter1 season with salt1
 pepper1 and a level teaspoon of sugar4 
,add to the hot vegetable pulp1 heat to 

the boiling point1 and serve4   ,,green 
,,tomato ,,soup--,chop fine five green  
tomatoes and boil twenty minutes in     
water to cover4 ,then add one quart hot 
milk1 to which a teaspoonful soda has   
been added1 let come to a boil1 take    
from the fire and add a quarter cupful  
butter rubbed into four crackers rolled 
fine1 with salt and pepper to taste4    
,,onion ,,soup--,cut three onions small1
 put one-quarter cup of butter in a     
kettle and toast one tablespoon flour   
till bright yellow in color2 in it mix  
with this the onions1 pour on as much   
broth as is wanted1 add a little mace   
and let boil1 then strain1 allow to cook
 a little longer1 add yolk of two eggs1 
and serve4   ,,peanut ,,soup--,made like
 a dry pea soup4 ,soak a pint and       
one-half nut meats over night in two    
quarts of water4 ,in the morning add    
three quarts of water1 bay-leaf1 stalk  
of celery1 blade of mace and one slice  
of onion4 ,boil slowly for four or five 
hours1 stirring frequently to keep from 

burning4 ,rub through a sieve and return
 to the fire1 when heated through again 
add one cupful of cream4 ,serve hot with
 croutons4   ,,sago ,,soup--,wash       
one-half cup sago in warm water1 add    
desired amount of boiling broth 7meat or
 chicken71 a little mace1 and cook until
 the sago is soft1 and serve4   ,,salmon
 ,,soup--,take the skin and bones from  
canned salmon and drain off the oil4    
,chop fine enough of the fish to measure
 two-thirds of a cup4 ,cook a thick     
slice of onion in a quart of milk twenty
 minutes in a double boiler4 ,thicken   
with one-quarter cup of flour rubbed    
smooth with one rounding tablespoonful  
of butter4 ,cook ten minutes1 take out  
the onion1 add a saltspoon of pepper1   
one level teaspoon of salt and the      
salmon4 ,rub all through a fine         
strainer1 and serve hot4 ,the amount of 
salmon may be varied according to taste4
   ,,sorrel ,,soup--,wash thoroughly a  
pint of sorrel leaves and put in a      
saucepan with two tablespoonfuls of     

butter1 four or five of the large       
outside leaves1 a sliced onion1 and a   
few small sprigs of parsley4 ,toss over 
the fire for a few minutes1 then sift   
into the pan two tablespoonfuls of flour
 and stir until blended with the butter 
remaining4 ,transfer to the soup kettle 
and pour in gradually1 stirring all the 
time1 three quarts of boiling water4    
,cook gently for fifteen or twenty      
minutes1 then add a cupful of mashed    
potato and one of hot milk4 ,season with
 salt1 pepper and a little nutmeg4 ,have
 in the soup tureen some croutons of    
bread toasted brown1 pour the hot soup  
over them and serve4 ,the sorrel should 
be cut in fine pieces before cooking4   
,this is one of the delicacies of the   
early spring1 its slightly acid flavor  
making it particularly appetizing4      
,,tomato ,,soup--,put one quart can of  
tomatoes1 two cups of water1 one-half   
level tablespoon of sugar1 one level    
teaspoon of salt1 four whole cloves1 and
 four peppercorns together in a saucepan

 and simmer twenty minutes4 ,fry a      
rounding tablespoon of chopped onion and
 half as much minced parsley in a       
rounding tablespoon of butter until     
yellow1 add two level tablespoons of    
cornstarch4 ,stir until smooth1 then    
turn into the boiling soup and simmer   
ten minutes4 ,add more salt and pepper  
and strain4   ,,tomato ,,soup--,into a  
saucepan put one quart can of tomatoes  
and two cups of broth from soup bones4  
,to make this cover the bones and meat  
with cold water and simmer slowly for   
several hours4 ,add to tomato and stock 
a bit of bay leaf1 one stalk celery cut 
in pieces1 six peppercorns1 a level     
teaspoon of salt and a rounding teaspoon
 of sugar4 ,cook slowly until tomato is 
soft4 ,meanwhile put a rounding         
tablespoon of butter in a small saucepan
 and when melted and hot turn in a      
medium-sized onion cut fine4 ,when this 
has cooked slowly until yellow1 but not 
browned1 add enough of the tomato to    
dilute it1 then turn all back into the  

larger saucepan4 ,mix and press through 
a strainer to take out the seeds and    
bits of vegetables1 reheat1 and serve   
with small croutons4   ,,tomato ,,soup1 
,,corned ,,beef ,,stock--,put one quart 
can tomatoes on to boil1 add six        
peppercorns1 one-half inch blade of mace
 and a bit of bay leaf the same size4   
,fry one sliced onion in one level      
tablespoonful butter or beef fat until  
slightly colored1 add this to the       
tomato1 and simmer until the tomato is  
quite soft1 and the liquor reduced      
one-half4 ,stir in one-fourth teaspoon  
of soda1 and when it stops foaming turn 
into a puree strainer and rub the pulp  
through4 ,put the strained tomato on to 
boil again and add an equal amount of   
corned beef liquor1 or enough to make   
three pints in all4  ,melt one heaped   
tablespoon butter in a smooth saucepan1 
add one heaped tablespoon cornstarch1   
and gradually add part of the boiling   
soup4 ,stir as it thickens1 and when    
smooth stir this into the remainder of  

the soup4 ,add one teaspoon salt and    
one-fourth teaspoon paprika4 ,reserve   
one pint of this soup to use with       
spaghetti4 ,serve buttered and browned  
crackers with the soup4   ,,vegetable   
,,broth--,take turnips1 carrots1        
potatoes1 beets1 celery1 all1 or two or 
three1 and chop real fine4 ,then mix    
with them an equal amount of cold water1
 put in a kettle1 just bring to a boil1 
not allowing it to boil for about three 
or four hours1 and then drain off the   
water4 ,the flavor will be gone from the
 vegetables and will be in the broth4   
,,vegetable ,,soup--,take one-half a    
turnip1 two carrots1 three potatoes1    
three onions and a little cabbage4 ,run 
through a meat chopper with coarse      
cutter and put to cook in cold water4   
,cook about three hours4 ,if you wish   
you can put a little bit of cooking oil 
in4 ,when cooked add one quart of       
tomatoes4 ,this will need about six     
quarts of water4  ,the most nutritious  
soups are made from peas and beans4     

,,vegetable ,,soup 7without             
stock7--,one-half cup each of carrot and
 turnip1 cut into small pieces1         
three-fourths cup of celery1 cut fine1  
one very small onion sliced thin1 four  
level tablespoons of butter1            
three-fourths cup of potato1 cut into   
small dice1 one and one-half quarts of  
boiling water1 salt and pepper to taste4
 ,prepare the vegetables and cook the   
carrot1 celery and onion in the butter  
for ten minutes without browning4 ,add  
the potato and cook for three minutes   
longer1 then add the water and cook     
slowly for one hour4 ,rub through a     
sieve1 add salt and pepper to taste1 and
 a little butter if desired4   ,,white  
,,soup--,put six pounds of lean gravy   
beef into a saucepan1 with half gallon  
of water and stew gently until all the  
good is extracted and remove beef4 ,add 
to the liquor six pounds of knuckle of  
veal1 one-fourth pound ham1 four onions1
 four heads of celery1 cut into small   
pieces1 a few peppercorns and bunch of  

sweet herbs4 ,stew gently for seven or  
eight hours1 skimming off the fat as it 
rises to the top4 ,mix with the crumbs  
of two ,french rolls two ounces of      
blanched sweet almonds and put in a     
saucepan with a pint of cream and a     
little stock1 boil ten minutes1 then    
pass through a silk sieve1 using a      
wooden spoon in the process4 ,mix the   
cream and almonds with the soup1 turn   
into a tureen1 and serve4   ,,wine      
,,soup--,put the yolks of twelve eggs   
and whites of six in an enameled        
saucepan and beat thoroughly4 ,pour in  
one and a half breakfast cupfuls of     
water1 add six ounces of loaf sugar1 the
 grated rind and strained juice of a    
large lemon1 one and one-half pints of  
white wine4 ,whisk the soup over a      
gentle fire until on the point of       
boiling1 removing immediately4 ,turn    
into a tureen1 and serve with a plate of
 sponge cakes or fancy biscuits4 7,this 
soup should be served as soon as taken  
from fire47   ,,chestnut ,,soup--,peel  

and blanch the chestnuts1 boil them in  
salted water until quite soft1 pass     
through a sieve1 add more water if too  
thick1 and a spoonful of butter or      
several of sweet cream1 season to taste1
 and serve with small squares of bread  
fried crisp in butter or olive oil4     
,,fish   ,,boiled ,,codfish1 ,,with     
,,cream ,,sauce--,take out the inside of
 a cod by the white skin of the belly1  
taking care to remove all blood4 ,place 
the fish in a kettle with salted cold   
water2 boil fast at first1 then slowly4 
,when done take out and skin4 ,pour over
 it a sauce made as follows3            
,one-fourth pound butter put into a     
stewpan with one tablespoonful of flour1
 moistened with one pint of cream or    
rich milk1 and salt and pepper1 and also
 one teaspoonful essence of anchovies4  
,place the pan over the fire and let    
thicken1 but not boil4   ,,boiled       
,,mackerel--,prepare and clean some     
mackerel4 ,put in water and boil until  
they are done4 ,when cooked1 drain and  

put the mackerel on a hot dish4 ,blanch 
some fennel in salted water4 ,when it is
 soft drain and chop finely4 ,put one   
tablespoonful in half pint of butter    
sauce4 ,serve in a sauce boat with the  
fish4   ,,boiled ,,salmon ,,with ,,sauce
 ,,tartare--,scrape the skin of the     
fish1 wipe1 and if you have no regular  
fish kettle with a perforated lid1 tie  
in a piece of cheesecloth and place     
gently in a kettle of boiling salted    
water4 ,push the kettle back on the fire
 7where it will simmer gently1 instead  
of boiling hard7 and cook1 allowing     
about six minutes to the pound4 ,remove 
carefully1 drain1 and chill4 ,if the    
fish breaks and looks badly take out the
 bones1 flake1 pile lightly on the      
platter and pour the sauce over it4     
,this may be a hot sauce ,hollandaise or
 a cold sauce tartare4   ,,broiled      
,,mackerel--,draw and wash the mackerel4
 ,cut off heads and rub over with salt  
and leave for an hour4 ,rub a gridiron  
with olive oil1 lay the mackerel on it  

and broil over a charcoal fire4 ,place  
some chopped parsley and onions on a hot
 dish1 with the hot fish1 squeezing over
 the mackerel a little lemon juice4     
,serve hot4   ,,broiled ,,mackerel1     
,,with ,,black ,,butter--,take some     
mackerel1 open and remove bones4 ,season
 with butter1 pepper1 and salt4 ,place  
the fish on a gridiron and broil over a 
clear fire4 ,put a part of the butter in
 a saucepan and stir it over the fire   
until it is richly browned1 squeezing   
into it a little lemon juice4 ,place the
 fish on a hot dish1 arrange some sprigs
 of parsley around it1 and pour over it 
the butter sauce1 and serve hot4        
,,codfish ,,cones--,when it is not      
convenient to make and fry fish balls   
try this substitute4 ,pick enough salt  
codfish into shreds to measure two cups 
and let stand in cold water for two or  
more hours1 then drain dry4 ,make a     
sauce from one cup of hot milk1 two     
level tablespoons each of flour and     
butter1 and cook five minutes4 ,mash and

 season enough hot boiled potatoes to   
measure two cups1 add the sauce and the 
fish and beat well with a fork4 ,shape  
in small cones1 set on a butter pan1    
brush with melted butter and scatter    
fine bread crumbs over4 ,set in oven to 
brown4   ,,codfish ,,hash--,take a cup  
of cooked cod1 pick in pieces and soak  
in cold water for twelve hours4 ,boil   
some potatoes and add them to the finely
 chopped fish1 a little at a time4 ,put 
in a saucepan with some butter and stir4
 ,let it cook gently4   ,,finnan        
,,haddie ,,fish ,,cakes--,the finnan    
haddie parboiled with an equal quantity 
of mashed potatoes1 season with melted  
butter1 salt and pepper1 add a beaten   
egg1 and mold into cakes4   ,,fish1     
,,east ,,india ,,style--,peel two       
medium-sized onions1 cut into thin      
slices4 ,put in a stewpan with a small  
lump of butter and fry until lightly    
browned4 ,pour over them some white     
stock1 judging the quantity by that of  
the fish2 one ounce of butter1 little   

curry powder1 salt1 lemon juice1 a      
little sugar1 and cayenne pepper4 ,boil 
the stock for fifteen or twenty minutes1
 then strain into a stewpan1 skim and   
put in the fish1 having it carefully    
prepared4 ,boil gently1 without breaking
 the fish4 ,wash and boil half a cup of 
rice in water1 and when cooked it should
 be dried and the grains unbroken4 ,turn
 the curry out on a hot dish1 garnish   
with croutons of fried bread4 ,serve    
hot1 with the rice in separate dish4    
,,fish ,,en ,,casserole--,one of those  
earthen baking dishes with close-fitting
 cover of the same ware and fit for     
placing on the table is especially      
useful for cooking fish4 ,for instance1 
take two pounds of the thick part of cod
 or haddock1 both of which are cheap    
fish4 ,take off the skin and lay in the 
casserole4 ,make a sauce from two cups  
of milk heated1 with a good slice of    
onion1 a rounding tablespoon of minced  
parsley1 a small piece of mace1 a few   
gratings of the yellow rind of lemon1   

half a level teaspoon of salt1 and a    
little white pepper4 ,cook in the top of
 a double boiler for twenty minutes4    
,heat one-quarter cup of butter in a    
saucepan1 add three level tablespoons of
 flour1 and cook smooth1 turn on the hot
 milk after straining out the           
seasonings4 ,cook until thick and pour  
over the fish4 ,cover and bake half     
hour1 then if the fish is done serve in 
the same dish with little finely minced 
parsley scattered over4   ,,louisiana   
,,cod--,melt one-quarter cup of butter  
and let it begin to color1 add two level
 tablespoons of flour and stir until    
smooth4 ,add one cup of water and cook  
five minutes4 ,add half a level teaspoon
 of salt1 half as much pepper1 and a    
teaspoon of lemon juice4 ,chop fine one 
medium-size onion and one small green   
pepper1 after taking out the seeds4     
,brown them in two tablespoons of       
butter1 add one cup of strained         
tomatoes1 a bit of bay leaf1 and the    
prepared sauce4 ,put slices of cod cut  

an inch thick into a casserole1 pour on 
the sauce1 cover closely1 and bake in a 
slow oven three-quarters of an hour4    
,,metelote ,,of ,,haddock--,wash and    
skin the haddock and remove the flesh   
from the bones in firm pieces suitable  
for serving4 ,put the head1 bones and   
trimmings to cook in cold water and add 
a small sliced onion and salt and       
pepper4 ,boil six good-sized onions     
until tender1 then drain and slice and  
put half of them into a buttered baking 
dish4 ,arrange the pieces of fish on    
these1 sprinkle with salt and pepper1   
then add the remaining onions4 ,drain   
the fish from the trimmings1 add to it  
two tablespoons lemon juice and pour it 
over onions and fish4 ,cover very       
closely and cook in the oven until the  
fish is tender4 ,then drain off the     
liquid1 heat it to the boiling point1   
and thicken it with two eggs slightly   
beaten and diluted with a little of the 
hot liquid4 ,arrange the onions on a hot
 platter and place the fish on top1 then

 pour over the thickened liquid4   ,a   
,,mold ,,of ,,salmon--,if where one     
cannot get fresh fish1 the canned salmon
 makes a delicious mold4 ,serve very    
cold on a bed of crisp lettuce or cress4
 ,drain off the juice from a can of     
salmon1 and flake1 picking out every    
fragment of bone and skin4 ,mix with the
 fish one egg lightly beaten1 the juice 
of a half lemon1 a cup fine dry bread   
crumbs1 and salt and pepper to season4  
,pack in a buttered mold which has a    
tight-fitting tin cover1 steam for two  
hours1 and cool4 ,after it gets quite   
cold set on the ice until ready to      
carve4   ,,oysters ,a ,,la              
,,poulette--,one quart oysters1 four    
level tablespoons butter1 four level    
tablespoons flour1 one-half level       
teaspoon salt1 one-fourth level teaspoon
 celery salt1 one-half cup oysters      
liquor1 one cup each of chicken stock   
and milk1 juice one-half lemon4 ,look   
over the oysters1 heat quickly to the   
boiling point1 then drain and strain the

 liquor through cheesecloth4 ,melt the  
butter1 add the flour1 salt and celery  
salt1 and when blended add the oyster   
liquor1 chicken stock and milk1 stirring
 until thick and smooth4 ,cook for five 
minutes1 then add the oysters and lemon 
juice1 and serve at once4   ,,oyster    
,,fricasse--,put one pint of oysters    
into a double boiler or into the top of 
the chafing dish4 ,as soon as the edges 
curl add the slightly beaten yolks of   
three eggs1 a few grains of pepper and  
half a teaspoon of salt4 ,set over hot  
water and as soon as the egg thickens   
add a teaspoon of lemon juice4 ,spread  
on slices of toasted brown bread and    
garnish with celery tips4 ,celery salt  
is a good addition to the seasoning4    
,,rechauffe ,,of ,,finnan               
,,haddie--,cover a finnan haddie with   
boiling water and let it simmer for     
twenty minutes1 then remove the kettle  
and flake1 discarding the skin and      
bones4 ,for three cups of fish scald two
 cups of thin cream and add to the fish4

 ,season with paprika or a dash of      
cayenne1 and when thoroughly heated stir
 in the yolks of two eggs1 diluted with 
a little hot cream4   ,,scalloped       
,,clams ,,in ,,shell--,chop the clams   
very fine and season with salt and      
cayenne pepper4 ,in another dish mix    
some powdered crackers1 moistened first 
with warm milk1 then with clam liquor1 a
 beaten egg and some melted butter1 the 
quantity varying with the amount of     
clams used2 stir in the chopped clams4  
,wash clean as many shells as the       
mixture will fill1 wipe and butter them1
 fill heaping full with the mixture1    
smoothing with a spoon4 ,place in rows  
in a baking pan and bake until well     
browned4 ,send to the table hot4        
,,scalloped ,,shrimps--,make a sauce    
with a level tablespoon of cornstarch1 a
 rounding tablespoon of butter and one  
cup of milk cooked together five        
minutes4 ,season with one-quarter level 
teaspoon of salt and a few grains of    
cayenne4 ,add one can of shrimps after  

removing all bits of shell and mincing  
them fine4 ,use1 if preferred1 the same 
amount of fresh shrimps4 ,put into      
buttered scallop shells1 scatter fine   
bread crumbs over the top of each1 and  
dot with bits of butter4 ,set in a quick
 oven to brown the crumbs1 and serve hot
 in the shells4   ,,stewed              
,,codfish--,take a piece of boiled cod1 
remove the skin and bones and pick into 
flakes4 ,put these in a stewpan1 with a 
little butter1 salt1 pepper1 minced     
parsley and juice of a lemon4 ,put on   
the fire and when the contents of the   
pan are quite hot the fish is ready to  
serve4   ,,codfish ,,cones--,when it is 
not convenient to make and preparation  
into shapes1 dip them into egg beaten   
with cream1 then in sifted breadcrumbs  
and let them stand for half an hour or  
so to dry2 then fry them a delicate     
color after plunging into boiling lard4 
,take them out1 drain1 place on a napkin
 on a dish and serve4 ,the remainder of 
the chicken stock may be used for making

 consomme or soup4     ,,beef1 ,,veal   
,,and ,,pork   ,,beef ,,en              
,,casserole--,have a steak cut two      
inches thick and broil two minutes on   
each side4 ,lay in a casserole and pour 
round two cups of rich brown sauce2 add 
three onions cut in halves4   ,,beef    
,,hash ,,cakes--,chop cold corned beef  
fine and add a little more than the same
 measure of cold boiled potatoes1       
chopped less fine than the beef4 ,season
 with onion juice1 make into small      
cakes1 and brown in butter or beef      
drippings2 serve each cake on a slice of
 buttered toast moistened slightly4     
,,beef ,,ragout--,another way to serve  
the remnants of cold meat is to melt one
 rounding tablespoon of butter in a pan 
and let it brown lightly4 ,add two      
rounding tablespoons of flour and stir  
until smooth and browned2 add one cup of
 strained tomato and one cup of stock or
 strained gravy1 or part gravy and part 
water4 ,when this sauce is thickened add
 two cups of meat cut in small1 thin    

slices or shavings4 ,stir until heated  
through and no longer1 as that will     
harden the meat4 ,season with salt and  
pepper1 and serve at once4   ,,boiled   
,,boned ,,ham--,wash a ham1 place it in 
a saucepan1 cover with cold water and   
boil for four or five hours1 according  
to its size4 ,take out the bone1 roll   
the ham and place it in a basin with a  
large weight on top4 ,when cold put it  
on a dish1 garnish with parsley1 and    
serve4   ,,boned ,,ham--,have the bone  
taken from a small ham and put into a   
kettle of cold water with one onion cut 
in quarters1 a dozen cloves1 and a bay  
leaf4 ,cook slowly until tender and do  
not test it until you have allowed      
fifteen minutes to the pound4 ,take from
 the kettle1 remove the skin1 brush with
 beaten egg1 sprinkle with bread crumbs 
and set in the oven to brown4           
,,breaded ,,cutlets--,have the cutlets  
cut into portions of the right size for 
serving4 ,dust each side with salt and  
pepper4 ,beat one egg with a tablespoon 

of cold water1 dip the cutlets in this  
and roll in fine bread crumbs4 ,fry     
three slices of salt pork in the        
frying-pan and cook the cutlets in this 
fat4 ,as veal must be well done to be   
wholesome1 cook it slowly about fifteen 
minutes4 ,serve with a gravy made from  
the contents of the pan or with a tomato
 sauce4   ,,broiled ,,liver ,,and       
,,bacon--,as broiling in most cases is  
wasteful1 the liver and bacon are       
generally fried together1 but the dish  
is somewhat spoiled by this method4 ,the
 best way is to fry the well-trimmed    
slices of bacon1 and after having washed
 and sliced the liver1 say a third of an
 inch thick1 dry it on a cloth and dip  
in flour4 ,place in the bacon fat and   
broil over a clear fire1 adding pepper  
and salt while cooking4 ,when done lay  
on a dish1 placing a piece of bacon on  
each piece of liver4   ,,broiled        
,,pig',s ,,feet--,thoroughly clean as   
many pig's feet as are required1 and    
split lengthwise in halves1 tying them  

with a broad tape so they will not open 
in cooking4 ,put in a saucepan with a   
seasoning of parsley1 thyme1 bay leaf1  
allspice1 carrots and onions1 with      
sufficient water to cover4 ,boil slowly 
until tender1 and let them cool in the  
liquor4 ,dip in the beaten yolks of eggs
 and warmed butter4 ,sprinkle with salt 
and pepper and cover with bread crumbs  
seasoned with very finely chopped       
shallot and parsley4 ,put on a gridiron 
over a clear fire and broil until well  
and evenly browned4 ,unbind and arrange 
on a dish1 garnish with fried parsley   
and serve4   ,,broiled ,,sheep',s       
,,kidneys--,to broil sheep's kidneys cut
 them open1 put them on small skewers4  
,season with salt and pepper and broil4 
,when done serve with shallot or maitre 
d'hotel sauce4   ,,brunswick            
,,stew--,cut up one chicken1 preferably 
a good fat hen1 cover with cold water1  
season with salt and pepper1 and cook   
slowly until about half done4 ,add six  
ears of green corn1 splitting through   

the kernels1 one pint butter beans and  
six large tomatoes chopped fine4 ,a     
little onion may be added if desired4   
,cook until the vegetables are          
thoroughly done1 but very slowly1 so as 
to avoid burning4 ,add strips of pastry 
for dumplings and cook five minutes4    
,fresh pork can be used in place of the 
chicken and canned vegetables instead of
 the fresh4   ,,calves' ,,tongues--,wash
 and put into a saucepan with half a    
dozen slices of carrot1 an onion sliced1
 five cloves1 a teaspoon of whole       
peppercorns1 and half a level tablespoon
 of salt4 ,cover with boiling water and 
simmer until tender4 ,drain and cool a  
little1 then take off the skin4 ,drop   
back into the hot liquid to reheat4     
,serve with a sauce4 ,melt one-quarter  
cup of butter1 add three slightly       
rounding tablespoons of flour1 stir and 
cook until browned1 add two cups of     
broth1 brown stock of rich gravy melted 
in hot water1 one-half level teaspoon of
 salt1 the same of paprika1 a saltspoon 

of allspice1 one tablespoon of vinegar1 
a few grains of cayenne1 and half a     
tablespoon of capers4 ,pour over the    
tongues and serve4   ,,corned ,,beef    
,,hash--,to two cups of chopped cold    
corned beef1 add two cups of chopped    
cold boiled potatoes4 ,heat three       
tablespoons of bacon fat in a frying pan
 and add the meat and potato1 add pepper
 and salt1 if necessary1 and moisten    
with water4 ,cook slowly until a nice   
brown underneath4 ,roll from the pan on 
to a hot platter4 ,garnish with parsley 
and serve with pickled beets4           
,,english ,,pot ,,roast--,cut one pound 
of cold roast into two-inch pieces1     
slice four good sized potatoes thin1    
also one onion1 into a deep dish1 put a 
layer of the beef1 one of potatoes1 one 
of onions1 salt and pepper1 another     
layer of meat1 potatoes and onions1     
season again1 add one cup gravy1 and    
over all put a thick layer of potatoes4 
,bake three hours--the longer and slower
 the better4   ,,frankfort              

,,sausage--,for this use any part of the
 pig1 but equal quantities of lean and  
fat4 ,mince fine1 season with ground    
coriander seed1 salt1 pepper1 and a     
small quantity of nutmeg4 ,have ready   
skins1 well cleaned and soaked in cold  
water for several hours1 fill with the  
seasoned meat1 secure the ends and hang 
in a cool1 dry place until needed4      
,,fried ,,ham--,cut off a thick slice of
 ham4 ,place in a saucepan over the     
fire1 with sufficient water to cover and
 let come to a boil4 ,pour off the      
water1 and fry the ham slowly until it  
is brown on both sides4 ,season with    
pepper and serve4 ,eggs are usually     
served with fried ham4 ,they may be     
fried in the same pan or separately1 in 
sufficient grease to prevent burning4   
,season with salt and pepper1 place     
around the ham4   ,,ham ,,and ,,chicken 
,,pie--,trim off the skin of some cold  
chicken and cut the meat into small     
pieces4 ,mix with an equal quantity of  
finely chopped lean ham and a small lot 

of chopped shallot4 ,season with salt1  
pepper and pounded mace1 moisten with a 
few tablespoonfuls of white stock4      
,butter a pie dish1 line the edges with 
puff paste and put in the mixture1      
placing puff paste over the top4 ,trim  
it around the edges1 moisten and press  
together1 cut a small hole in the top1  
and bake in a moderate oven4 ,when      
cooked1 pour a small quantity of hot    
cream through the hole in the top of the
 pie1 and serve4   ,,ham                
,,croquettes--,chop very fine one-fourth
 of a pound of ham2 mix with it an equal
 quantity of boiled and mashed potatoes1
 two hard boiled eggs chopped1 one      
tablespoonful chopped parsley4 ,season  
to taste4 ,then stir in the yolk of an  
egg4 ,flour the hands and shape the     
mixture into small balls4 ,fry in deep  
fat4 ,place on a dish1 garnish with     
parsley and serve4   ,,hash ,,with      
,,dropped ,,eggs--,mince or grind cold  
cooked meat and add two-thirds as much  
cold chopped vegetables4 ,the best      

proportions of vegetables are half      
potato and one-quarter each of beets and
 carrots4 ,put a little gravy stock or  
hot water with butter melted in it1 into
 a saucepan1 turn in the meat and       
vegetables and heat1 stirring all the   
time4 ,season with salt1 pepper1 and a  
little onion juice if liked4 ,turn into 
a buttered baking dish1 smooth over1 and
 set in the oven to brown4 ,take up and 
press little depressions in the top1 and
 drop an egg into each4 ,set back into  
the oven until the egg is set1 but not  
cooked hard4 ,serve in the same dish4   
,,lamb ,,chops ,,en ,,casserole--,trim  
off the superfluous fat from the chops1 
and place them in a casserole with a    
medium sized onion1 sliced and separated
 into rings4 ,cover each layer of chops 
with the onion rings1 then add a pint of
 boiling water4 ,cover and cook for one 
hour and one-half in a moderate oven4   
,add salt and pepper and some sliced    
carrot1 and cook until the carrot is    
tender4 ,remove the chops to a hot      

platter and pour over them the gravy    
which may be thickened1 then garnish    
with the carrot4   ,,lamb ,,curry--,cut 
the meat into small pieces1 7and the    
inferior portions1 such as the neck can 
be utilized in a curry71 roll in flour  
and fry in hot olive oil1 pork fat1 or  
butter1 until a rich brown4 ,mince or   
slice an onion and fry in the same way4 
,then put into a saucepan1 cover with   
boiling water1 and simmer until the     
bones and gristly pieces will slip out4 
,when the meat is sufficiently tender   
add a cupful each strained tomato and   
rice1 then a powder4 ,cook ten minutes  
longer and serve4   ,,meat ,,pie--,chop 
fine1 enough of cold roast beef to make 
two cupfuls1 also one small onion1 pare 
as many potatoes as desired and boil1   
mash and cream as for mashed potatoes4  
,drain a cupful of tomato liquid free   
from seeds1 stir meat1 onion and tomato 
juice together1 put in a deep dish1     
spread potatoes over the top and bake in
 a hot oven4   ,,minced ,,mutton--,mince

 the meat from a cold roast of mutton1  
put into a saucepan4 ,make a roux1      
moisten with a little stock and season  
with salt and pepper1 adding butter and 
some gherkins4 ,put the minced meat into
 the sauce and let it cook without      
boiling4 ,serve with thin slices of     
bread around the plate4   ,,pig',s      
,,ears1 ,,lyonnaise--,singe off all the 
hair from pig's ears1 scrape and wash   
well and cut lengthwise into strips4    
,place them in a saucepan with a little 
stock1 add a small quantity of flour1 a 
few slices of onion fried1 salt and     
pepper to taste4 ,place the pan over a  
slow fire and simmer until the ears are 
thoroughly cooked4 ,arrange on a dish1  
add a little lemon juice to the liquor  
and pour over the ears4 ,serve with a   
garnish of fried bread4   ,,pork        
,,cutlets ,,and ,,anchovy               
,,sauce--,broil on a well greased       
gridiron1 over the fire1 nicely cut and 
trimmed cutlets of pork4 ,place frills  
on the bones of the cutlets4 ,serve very

 hot with ,anchovy ,sauce4   ,,ragout   
,,of ,,cooked ,,meat--,cut one pint of  
cold meat into half-inch dice1 removing 
the fat1 bone and gristle4 ,put the meat
 into a stew pan1 cover with boiling    
water and simmer slowly two or three    
hours or until very tender4 ,then add   
half a can of mushrooms cut fine1 two   
tablespoons of lemon juice and salt and 
pepper to taste4 ,wet one tablespoonful 
of cornstarch to a smooth paste with a  
little cold water and stir into the     
boiling liquor1 add a teaspoon of       
caramel if not brown enough4 ,cook ten  
minutes and serve plain or in a border  
of mashed potatoes4 ,the seasoning may  
be varied by using one teaspoon of curry
 powder1 a few grains of cayenne or half
 a tumbler of currant jelly and salt to 
taste4   ,,rice ,,and ,,beef            
,,croquettes--,to use up cold meat      
economically combine two cups of chopped
 beef or mutton with two cups of freshly
 boiled rice4 ,season well with salt1   
pepper1 onion juice1 a large teaspoon of

 minced parsley1 and a teaspoon of lemon
 juice4 ,pack on a large plate and set  
away to cool4 ,after the mixture is     
cold1 shape into croquettes1 dip into   
beaten egg1 roll in fine crumbs and fry 
in smoking hot fat4   ,,rolled ,,rib    
,,roast--,have the backbone and ribs    
removed and utilize them for making a   
stew for lunch4 ,tie the meat into a    
round shape and sprinkle it with salt   
and pepper1 then dredge with flour and  
place in a dripping pan4 ,have the oven 
hot when the meat is first put into it1 
in order that it may be seared over     
quickly to prevent the juices from      
escaping4 ,then reduce the heat and     
baste with the fat in the pan4 ,when    
done place on a hot platter and surround
 with riced potato4   ,,sheep',s        
,,brains1 ,,with ,,small ,,onions--,take
 sheep's brains4 ,soak in lukewarm water
 and blanch4 ,stew with thin slices of  
bacon1 a little white wine1 parsley1    
shallots1 cloves1 small onions1 salt and
 pepper4 ,when done arrange the brains  

on a dish1 with the onion's around2     
reduce the sauce and serve4 ,calves'    
brains may be dressed in the same way4  
,,sheep',s ,,tongues--,sheep's tongues  
are usually boiled in water and then    
broiled4 ,to dress them1 first skin and 
split down the center4 ,dip them in     
butter or sweet oil1 mixed with parsley1
 green onions1 mushrooms1 clove of      
garlic1 all shredded fine1 salt and     
pepper4 ,then cover with bread crumbs   
and broil4 ,serve with an acid sauce4   
,,shoulder ,,of ,,veal ,,braised--,buy a
 shoulder of veal and ask the butcher to
 bone it and send the bones with the    
meat4 ,cover the bones with cold water  
and when it comes to a boil skim1 then  
add a little onion and carrot and a few 
seasoning herbs and any spices desired4 
,simmer gently for an hour or so until  
you have a pint of stock4 ,to make the  
stuffing take a stale loaf1 cut off the 
crust and soak in a little cold water   
until soft4 ,rub the crumbs of the loaf 
as fine as possible in the hands1 then  

add to the soaked and softened crust4   
,chop a half cup of suet fine1 put into 
a frying pan a tablespoon of the suet1  
and when hot add an onion chopped fine4 
,cook until brown then add to the bread 
with regular poultry seasoning or else  
salt1 pepper1 and a bit of thyme4 ,mix  
well and stuff the cavity in the        
shoulder1 then pull the flaps of the    
meat over and sew up4 ,put the rest of  
the suet in the frying pan and having   
dusted the meat with flour1 salt and    
pepper and a sprinkling of sugar1 brown 
on all sides in the fat into the bottom 
of the braising pan1 which may be any   
shallow iron pot or granite kettle with 
a tight cover1 put a layer of thin      
sliced onions and carrots1 a bit of bay 
leaf and sprigs of parsley1 and on this 
lay the meat4 ,add two or three cloves1 
pour hot stock around it1 cover closely 
and braise in a hot oven for three      
hours4   ,,spanish ,,chops--,gash six   
,french chops on outer edge1 extending  
cut more than half way through lean     

meat4 ,stuff1 dip in crumbs1 egg and    
crumbs1 fry in deep fat five minutes and
 drain on brown paper4  ,for the        
stuffing mix six tablespoons of soft    
bread crumbs1 three tablespoons of      
chopped cooked ham1 two tablespoons     
chopped mushroom caps1 two tablespoons  
melted butter1 salt and pepper to taste4
   ,,haricot ,,of ,,mutton--,to make a  
la bourgeoise1 cut a shoulder of mutton 
in pieces about the width of two        
fingers4 ,mix a little butter with a    
tablespoonful of flour and place over a 
slow fire1 stirring until the color of  
cinnamon4 ,put in the pieces of meat1   
giving them two or three turns over the 
fire1 then add some stock1 if you have  
it1 or about half pint of hot water1    
which must be stirred in a little at a  
time4 ,season with salt1 pepper1        
parsley1 green onions1 bay leaf1 thyme1 
garlic1 cloves1 and basil4 ,set the     
whole over a slow fire and when half    
done skim off as much fat as possible4  
,have ready some turnips1 cut in pieces1

 and stew with the meat4 ,when done take
 out the herbs and skim off what fat    
remains1 reducing the stock if too thin4
   ,,veal ,,croquettes--,make a thick   
sauce from one cup of milk1 two level   
tablespoons of butter1 and four level   
tablespoons of flour4 ,cook five        
minutes1 season with salt1 pepper and   
celery salt1 and a few drops of lemon   
juice1 and a tablespoon of finely minced
 parsley4 ,add two cups of cold cooked  
veal chopped fine and cool the mixture4 
,shape into little rolls1 dip in an egg 
beaten with one tablespoon of water then
 roll in fine bread crumbs4 ,fry in deep
 smoking hot fat4 ,be sure to coat the  
whole surface with egg and to have the  
fat very hot1 as the mixture has been   
cooked once and merely needs beating to 
the center and browning on the outside4 
,,veal ,,loaf--,mince fine three pounds 
lean raw veal and a quarter of a pound  
of fat pork4 ,add a half onion chopped  
fine or grated1 a tablespoonful of salt1
 a teaspoonful pepper and a teaspoonful 

seasoning herbs4 ,mix well1 add         
two-thirds of a cup cracker crumbs1 a   
half cup veal gravy1 the yolk of one egg
 and the whites of two beaten together4 
,form into a loaf1 pressing firmly      
together4 ,brush over with the yolk of  
an egg1 dust with finely rolled cracker 
crumbs and set in a greased rack in the 
dripping pan4 ,when it begins to brown1 
turn a cup of hot water into the pan and
 baste frequently until done4 ,it will  
take about an hour and a half in a      
moderate oven4   ,,veal ,,patties--,make
 a sauce of two level tablespoons each  
of butter and flour1 one cup of stock or
 boiling water1 and one cup of thin     
cream4 ,cook five minutes1 add two cups 
of finely chopped cooked veal1 half a   
level teaspoon of salt1 a saltspoon of  
pepper1 also the beaten yolks of two    
eggs1 and a tablespoon of finely minced 
parsley4 ,as soon as the egg thickens   
take from the fire and fill hot pastry  
cases4   ,,virginia ,,stew--,a half     
grown chicken or two squirrels1 one     

slice of salt pork1 twelve large        
tomatoes1 three cups of lima beans1 one 
large onion1 two large ,irish potatoes1 
twelve ears of corn1 one-fourth pound of
 butter1 one-fourth pound of lard1 one  
gallon of boiling water1 two            
tablespoonfuls salt and pepper2 mix as  
any ordinary soup and let it cook for a 
couple of hours or more1 then serve4    
,,broiling ,,steak--,while many prefer  
steak fairly well done1 still the great 
majority desire to have it either rare1 
or certainly not overdone4 ,for those   
who wish a steak well done--completely  
through--and still not to have the      
outside crisp to a cinder1 it is        
necessary to cut the steak possibly as  
thin as one-half inch1 and then the     
outside can have that delicious and     
intense scorching which quickly prevents
 the escape of juices1 and also gives   
the slightly burned taste which at its  
perfect condition is the most delicious 
flavor from my own preference that can  
be given to a steak4 ,by this ,i do not 

mean a steak burned to a cinder1 but    
slightly scorched over a very hot fire4 
,,for ,,rare ,,broiled ,,steak--,for    
those who are fond of rare steak it can 
be cut from one inch to one and         
one-quarter inches in thickness and the 
outside thoroughly and quickly broiled1 
leaving the inside practically only     
partially cooked1 so that the blood will
 follow the knife and still the steak   
has been heated completely through and a
 thin crust on either side has been well
 cooked1 which has formed the shell to  
retain the juices4   ,,properly ,,frying
 ,,steak--,to fry steak properly        
7although some claim it is not proper to
 fry steak under any circumstances71 it 
is necessary to have the butter1 oleo1  
fat or grease piping hot1 for two       
reasons3 ,first1 the steak sears over   
quickly1 and the juices are thus        
retained within the steak to better     
advantage than by the slow process of   
cooking1 but even more important is the 
fact that the incrustation thus formed  

not only holds the juices within the    
steak1 but prevents the fat from        
penetrating and making the steak greasy1
 soggy and unattractive4 ,as a rule1    
however1 we must acknowledge that       
broiled steak is in varying degrees     
largely superior to fried steak4        
,,broiled ,,loin ,,steaks--,two loin    
steaks of about a pound each3 season    
with salt and pepper to taste1 baste on 
either side with a little oil4 ,place on
 a broiler over a bright charcoal fire1 
and broil for six minutes1 on each side4
 ,serve on a hot dish with ,bordeaux    
sauce and garnish with rounds of marrow4
   ,,fried ,,hamburg ,,steak1 ,,with    
,,russian ,,sauce--,select a piece of   
buttock beef1 remove the fat and chop   
very fine4 ,add finely chopped shallot1 
two eggs1 salt1 pepper1 and grated      
nutmeg4 ,mix well and form into balls4  
,roll in bread crumbs and fry with a    
little clarified butter four or five    
minutes1 turning frequently4 ,serve with
 ,russian sauce4   ,,fried ,,sausage    

,,meat--,roll sausage meat into small   
balls1 wrapping each in a thin rasher of
 bacon and fasten with a skewer4 ,fry   
lightly in a little butter4 ,serve with 
fried parsley and croutons of fried     
bread4 ,serve hot4   ,,roast ,,beef1    
,,american ,,style--,lay the meat on    
sticks in a dripping pan1 so as not to  
touch the water which is placed in the  
bottom of the pan4 ,season with salt and
 pepper and roast for three or four     
hours1 basting frequently4 ,when done   
sift over the top browned cracker crumbs
 and garnish with parsley4   ,,roast    
,,beef ,,on ,,spit--,remove most of the 
flap from sirloin and trim neatly4 ,have
 a clear brisk fire and place the meat  
close to it for the first half hour1    
then move it farther away1 basting      
frequently1 and when done sprinkle well 
with salt4 ,the gravy may be prepared by
 taking the meat from the dripping pan  
which will have a brown sediment4 ,pour 
in some boiling water and salt4 ,strain 
over the meat4 ,a thickening of flour   

may be added if necessary4 ,garnish with
 horseradish and serve with horseradish 
sauce4   ,,roast ,,ribs ,,of            
,,beef--,break off the ends of the bones
 of the desired amount of ribs2 take out
 the shin-bone1 and place the meat in a 
baking pan4 ,sprinkle with salt and     
spread some small lumps of butter over  
it and dust with flour1 baking in a     
moderate oven till done4 ,serve hot and 
garnish with horseradish4   ,,roast     
,,shoulder ,,of ,,pork--,remove the bone
 from a shoulder of pork and spread it  
over inside with a stuffing of sage and 
onions1 filling the cavity where the    
bone was taken out4 ,roll up and secure 
with a string1 put in a pan and roast in
 a very hot oven till done4 ,when done  
put on a dish1 skim off the fat in the  
pan1 add a little water and a tablespoon
 of made mustard1 boil the gravy once   
and pass through a strainer over the    
meat and serve4   ,,smoked ,,beef ,,with
 ,,cream--,place the finely minced beef 
in a stewpan with a lump of butter1     

cooking it for two minutes1 and moisten 
slightly with a little cream1 add two   
tablespoonfuls of bechamel sauce4 ,serve
 as soon as it boils up4   ,,steak--,cut
 the steak half an inch thick from      
between the two ribs1 remove all gristle
 and fat1 and trim in the shape of a    
flat pear4 ,sprinkle both sides with    
salt1 pepper and oil to prevent outside 
hardening4 ,broil ten minutes over a    
moderate and even fire4 ,place about    
four ounces of maitre d'hotel butter on 
a dish4 ,lay the steak upon it and      
garnish with fried potatoes1 serving    
either piquant1 ,d',italian1 or tomato  
sauce4   ,,stewed ,,sausage ,,with      
,,cabbage--,procure a medium sized white
 cabbage1 remove all the green leaves1  
and cut it into quarters1 removing the  
center stalks4 ,wash thoroughly in cold 
water1 drain well and cut into small    
pieces4 ,put in boiling salted water for
 five minutes4 ,take out and put in cold
 water and cool moderately4 ,drain in a 
colander and put in a saucepan with one 

gill of fat from soup stock or one ounce
 of butter4 ,season with a pinch of salt
 and one-half pinch of pepper1 a medium 
sized onion and a carrot cut into small 
quarters4 ,put on the cover of the      
saucepan1 set on a moderate fire and    
cook for half an hour4 ,take twelve     
sausages1 prick them with a fork1 add   
them to the cabbage and allow all to    
cook together for twelve minutes4 ,dress
 the cabbage on a hot dish and arrange  
the sausages and carrot on top4 ,serve  
very hot4   ,,suckling ,,pig--,the pig  
should not be more than a month or six  
weeks old1 and if possible should be    
dressed the day after it is killed4     
,first1 scald it as follows3 ,soak the  
pig in cold water for fifteen minutes1  
then plunge it into boiling water4 ,hold
 it by the head and shake around until  
the hairs begin to loosen4 ,take out of 
the water and rub vigorously with a     
coarse towel1 until all hairs are       
removed4 ,cut the pig open1 remove the  
entrails1 wash thoroughly in cold water4

 ,dry on a towel1 cut the feet off at   
the first joint leaving enough skin to  
turn over and keep it wrapped in a wet  
cloth until ready for use4     ,,salads 
,,asparagus ,,salad--,cook the asparagus
 in salted water1 drain and chill4      
,serve with ,french dressing or sprinkle
 lightly with a little oil dressing2 let
 stand a half hour and serve with       
mayonnaise or boiled dressing as any one
 of the three distinct kinds is         
appropriate with this salad4   ,,beet   
,,salad--,bake the beets until tender1  
remove the skins and place them in the  
ice box to chill4 ,shred a white cabbage
 finely and sprinkle well with salt and 
use lettuce leaves to line the salad    
bowl4 ,slice the beets1 place them on   
the lettuce1 spread with a layer of     
cabbage1 garnish with sliced beets cut  
in points and dress with mayonnaise or  
boiled dressing4   ,,birds ,,nest       
,,salad--,have ready as many crisp      
leaves of lettuce as may be required to 
make a dainty little nest for each      

person4 ,curl them into shape and in    
each one place tiny speckled eggs made  
by rolling cream cheese into shape1 then
 sprinkle with fine chopped parsley4    
,serve with ,french dressing hidden     
under the leaves of the nest4           
,,cabbage ,,salad--,chop or shave fine1 
half a medium size head of cabbage that 
has been left in cold water until crisp1
 then drain4 ,season with salt and      
pepper1 then pour over it a dressing    
made this way3 ,beat the yolks of two   
eggs1 add two tablespoons of melted     
butter and beat again4 ,add two         
tablespoons thick sour cream1 two       
tablespoons sugar1 a sprinkle of mustard
 and half cup of vinegar4 ,beat until   
thoroughly mixed1 pour over the cabbage 
and toss lightly until uniformly        
seasoned4   ,,cauliflower               
,,mayonnaise--,take cold boiled         
cauliflower1 break into branches1 adding
 salt1 pepper and vinegar to season4    
,heap on a platter1 making the flowers  
come to a point at the top4 ,surround   

with a garnish of cooked and diced      
carrots1 turnips1 green peas4 ,pour     
mayonnaise over all1 chill and serve4   
,another garnish for cauliflower is     
pickled beets4   ,,celery ,,and ,,nut   
,,salad--,cut enough celery fine to     
measure two cups1 add one cup of finely 
shredded or shaved cabbage and one and  
one-half cups of walnut meats1 broken in
 small pieces1 but not chopped4 ,mix and
 moisten on a serving dish and garnish  
with celery tips4   ,,creole            
,,salad--,half cup of olive oil1 five   
tablespoons of vinegar1 half teaspoon of
 powdered sugar1 one teaspoon salt1 two 
tablespoons chopped red pepper1 three   
tablespoons chopped green peppers1 half 
,bermuda onion1 parsley and lettuce and 
serve4   ,,fish ,,salad--,remove skin   
and bones and flake cold cooked fish4   
,sprinkle with salt and pepper and add a
 few drops of lemon juice4 ,arrange on a
 bed of shredded lettuce in the shape of
 a fish4 ,cover with mayonnaise or cream
 dressing and garnish with hard boiled  

eggs and parsley4   ,,jellied           
,,cucumber--,pare and slice cucumbers   
and cook in water to cover until tender4
 ,drain1 season with salt1 a few grains 
of cayenne1 and to one cup of the cooked
 cucumber add a level teaspoon of       
gelatin dissolved in a spoonful of cold 
water4 ,stir the soaked gelatin in while
 the cucumber is hot4 ,set into a cold  
place to chill and become firm4 ,if a   
large mold is used break up roughly into
 pieces1 if small molds are taken then  
unmold onto lettuce leaves and serve    
with mayonnaise4   ,,nut ,,and ,,celery 
,,salad--,cover one cup of walnut meats 
and two slices of onion with boiling    
water1 to which is added a teaspoon of  
salt4 ,cook half an hour1 drain1 turn   
into ice cold water for ten minutes1    
then rub off the brown skin4 ,add the   
nuts broken in small pieces to two cups 
of celery cut in small pieces crosswise4
 ,use only the white inner stalks1 serve
 with a cream dressing4   ,,salad--,two 
cups of apples cut into small pieces1   

one cup celery cut into small pieces1   
one cup ,english walnuts4 ,serve on a   
lettuce leaf with mayonnaise dressing1  
made without mustard1 and thinned with  
cream4 ,garnish dish that dressing is   
made in with a little garlic4           
,,spanish ,,tomatoes--,choose ten or a  
dozen large tomatoes1 cut a slice from  
the stem end of each and scoop out the  
inside4 ,put the pulp into a basin with 
two ounces of melted butter1 two        
tablespoonfuls of lemon juice1 half a   
pound of chestnuts1 boiled and grated1  
and seasoning of salt and white pepper  
to taste4 ,fill the tomatoes with this1 
which should be about the consistency of
 thick cream1 spread with a thick       
mayonnaise1 garnish with chopped parsley
 and serve on lettuce leaves4   ,,tomato
 ,,baskets--,tomato baskets are charming
 accessories for holding vegetable      
salad1 chicken1 shrimps1 cold beans1    
asparagus tips1 shredded celery1        
cucumbers cut in cubes and minced       
peppers4 ,choose firm1 smooth tomatoes1 

not too large and as nearly one size as 
possible4 ,dip for half a minute in     
boiling water1 skin and set in ice box  
to chill4 ,cut out pulp and seeds1 dress
 the cavity with salt1 pepper1 oil and  
vinegar1 then fill with the salad1      
seasoned with ,french dressing or       
mayonnaise4 ,handles of watercress may  
be attached to these baskets4 ,set on   
lettuce or cress1 as desired4           
,,trianon ,,salad--,cut one grape fruit 
and two oranges in sections and free    
from seeds and membrane4 ,skin and seed 
one cup white grapes and cut one-third  
cup pecan nut meats in small pieces4    
,mix ingredients1 arrange on a bed of   
romaine and pour over the following     
dressing3 ,mix four tablespoons olive   
oil1 one tablespoon grape juice1 one    
tablespoon grape vinegar1 one-fourth    
teaspoon paprika1 one-eighth teaspoon   
pepper and one tablespoon finely chopped
 ,roquefort cheese4 ,this dressing      
should stand in the ice-box four or five
 hours to become seasoned4   ,,cream    

,,dressing--,mix one-half level         
tablespoon each of salt and mustard1    
three-quarters level tablespoon of      
sugar1 one egg slightly beaten1 two and 
one-half tablespoons of melted butter1  
three-quarters cup of cream1 and heat in
 a double boiler4 ,when hot add very    
slowly one-quarter cup of hot vinegar1  
stirring all the time4 ,when thickened  
strain and cool4   ,,french             
,,dressing--,for party of six five      
tablespoons of oil and three of vinegar1
 juice of half lemon1 two drops tabasco1
 tablespoon of salt1 slice of onion1 and
 boil for three minutes and ready for   
service4 ,strain and bottle and put in  
ice box1 shake before using each time4  
,,salad ,,dressing--,when making salad  
for a large family take quart bottle    
with a rather wide mouth1 put in        
one-half cup of vinegar1 one and        
one-half cups of olive oil1 two level   
teaspoons of salt and one-half level    
teaspoon of pepper2 cork the bottle     
tightly and shake vigorously until an   

emulsion is made4 ,the proportion of    
vinegar may be larger if not very strong
 and more salt and pepper used if liked4
 ,use from the bottle and shake well    
each time any is used4  ,instructions   
for ,preparing ,poultry ,before         
,dressing4  ,to serve poultry tender and
 delicate2 it should be kept some hours 
after being killed before boiling or    
roasting4 ,poultry intended for dinner  
should be killed the evening before4    
,when poultry has ceased to bleed1      
before picking put it into cold water1  
in a vessel large enough to completely  
cover it4 ,then take out and soak in    
boiling water for a few minutes4 ,pick  
it1 being careful to take out all the   
small feathers4 ,when cleaning the      
inside of poultry or game be sure not to
 break the gall bladder1 for it will    
give a bitter taste to the meat4 ,be    
equally careful not to tear the         
intestines near the gizzard1 as it will 
make the inside dirty and spoil the     
whole bird4     ,,poultry ,,and         

,,poultry ,,dressings   ,,bohemian      
,,chicken--,select a young and tender   
chicken and prepare as for frying or    
broiling4 ,place in a frying pan a pat  
of butter and place on the fire4 ,beat  
to a smooth1 thin batter two eggs1 three
 spoonfuls of milk and a little flour1  
season1 dip each piece of the chicken in
 this batter and fry a rich brown in the
 heated butter4   ,,chicken ,a ,,la     
,,tartare--,have a chicken dressed and  
split down the back2 it should not weigh
 over two and a half pounds4 ,put one   
quarter cup of butter in a frying pan   
with a teaspoon of finely minced        
parsley1 half a teaspoon of salt and a  
little pepper4 ,brown each half of the  
chicken in the butter and on both sides4
 ,take up the chicken1 brush the inside 
over with an egg beaten with one        
tablespoon of cold water1 lay in a      
dripping pan and dust over the egg half 
a cup of fine bread crumbs mixed with   
the same amount of minced cooked ham4   
,set in a hot oven and finish cooking4  

,serve on a hot dish with sauce tartare4
 ,the chicken will cook best if laid in 
a wire broiler resting on the dripping  
pan4   ,,chicken ,,broiled ,,in         
,,paper--,split a chicken and let it    
soak for two hours in oil mixed with    
parsley1 sliced onion1 cloves1 salt and 
pepper4 ,put each half in papers1       
enclosing all the seasoning and broil   
over a very slow fire4 ,when done take  
off the paper1 bacon1 etc41 and serve   
with sauce a la ravigotte4   ,,chicken  
,,croquettes--,stir a pint of fine      
chopped chicken into a cup and a quarter
 of sauce made of one-third cup of      
flour1 three tablespoons of butter1 a   
cup of chicken stock and one-fourth cup 
of cream1 season with a few drops of    
onion juice1 a teaspoon of lemon1 one   
teaspoonful celery salt and pepper4     
,when thoroughly chilled form into      
cylindrical shapes1 roll in egg and     
bread crumbs and fry in deep fat4 ,serve
 surrounded with peas and figures       
stamped upon cooked slices of carrot4   

,season with salt1 paprika and butter4  
,,chicken ,,croquettes--,take two       
chickens weighing about two pounds each1
 put them into a saucepan with water to 
cover1 add two onions and carrots1 a    
small bunch of parsley and thyme1 a few 
cloves and half a grated nutmeg1 and    
boil until birds are tender2 then remove
 the skin1 gristle and sinews and chop  
the meat as fine as possible4 ,put into 
a saucepan one pound of butter and two  
tablespoonfuls of flour1 stir over the  
fire for a few minutes and add half a   
pint of the liquor the chickens were    
cooked in and one pint of rich cream1   
and boil for eight or ten minutes1      
stirring continually4 ,remove the pan   
from the fire1 season with salt1 pepper1
 grated nutmeg and a little powdered    
sweet marjoram1 add the chopped meat and
 stir well4 ,then stir in rapidly the   
yolks of four eggs1 place the saucepan  
on the fire for a minute1 stirring well1
 turn the mass onto a dish1 spread it   
out and let it get cold4 ,cover the     

hands with flour and form the           
preparation into shapes1 dip them into  
egg beaten with cream1 then in sifted   
breadcrumbs and let them stand for half 
an hour or so to dry2 then fry them a   
delicate color after plunging into      
boiling lard4 ,take them out1 drain1    
place on a napkin on a dish and serve4  
,the remainder of the chicken stock may 
be used for making consomme or soup4    
,,chicken ,,croquettes ,,with ,,fish    
,,flavor--,the foundation of all        
croquettes is a thick white sauce which 
stiffens when cold1 so that mixed with  
minced fish1 chicken or other compounds 
it can be easily handled and shaped into
 pears1 cylinders1 ovals1 etc4 ,when    
cooked the croquettes should be soft and
 creamy inside4 ,this sauce is made as  
follows3--  ,scald in a double boiler   
one pint rich milk or cream4 ,melt in a 
granite saucepan two even tablespoons   
butter1 then add two heaping            
tablespoonfuls cornstarch or flour1 and 
one tablespoon of flavor4  ,when blended

 add one-third of the hot cream and keep
 stirring as it cooks and thickens4     
,when perfectly smooth put in all the   
cream4 ,the sauce should be very thick4 
,add the seasoning1 a half teaspoonful  
of salt1 a half teaspoonful celery salt1
 white peppers or paprika to taste1 then
 the meat4  ,in shaping the croquettes  
take about a tablespoonful of the       
mixture and handling gently and         
carefully1 press gently into whatever   
shape is desired4 ,have ready a board   
sprinkled lightly with bread or cracker 
crumbs1 and roll the croquettes lightly 
in this1 taking care not to exert       
pressure sufficient to break them4 ,coat
 the croquettes with some slightly      
salted beaten egg4 ,then roll again in  
the crumbs4 ,fry in deep hot fat1 a few 
at a time1 then drain on paper4         
,,chicken ,,pot ,,pie--,cut a fowl into 
pieces to serve and cook in water to    
cover until the bones will come out     
easily4 ,before taking them out drop    
dumplings in1 cover closely and cook ten

 minutes without lifting the cover4 ,the
 liquid should be boiling rapidly when  
the dough is put in and kept boiling    
until the end4 ,for the dumplings sift  
two cups of flour twice with half a     
level teaspoon of salt and four level   
teaspoons of baking powder4 ,mix with   
about seven-eighths cup of milk1 turn   
out on a well floured board and pat out 
half an inch thick4 ,cut into small     
cakes4 ,if this soft dough is put into  
the kettle in spoonfuls the time of     
cooking must be doubled4 ,the bones and 
meat will keep the dough from settling  
into the liquid and becoming soggy4     
,arrange the meat in the center with    
dumplings around the edge and a sprig of
 parsley between each4 ,thicken the     
liquid and season with salt and pepper  
as needed and a rounding tablespoon of  
butter4   ,,chicken ,,timbales--,mix    
three-fourths of a cupful of flour with 
a half teaspoonful of salt4 ,add        
gradually while stirring constantly1    
one-half cupful of milk and one well    

beaten egg and one tablespoonful of     
olive oil4 ,shape1 using a hot ,swedish 
timbale iron1 and cook in deep fat until
 delicately brown4 ,take from the iron  
and invert on brown paper to drain4 ,to 
make the filling for a dozen timbales1  
remove bones and skin from a pint       
bowlful of the white or white and dark  
meat mixed of cold boiled or roasted    
chicken1 and cut in half inch pieces4   
,put over the first in a saucepan two   
tablespoonfuls of butter and two of     
flour and when melted and blended add   
milk and chicken broth1 a cupful and a  
half or more as desired to make a rich  
cream sauce4 ,season with salt and      
pepper1 add the chicken and1 if         
preferred1 one-half cupful of mushrooms 
cut in pieces the same size as the      
chicken4 ,then brown in butter before   
adding to the sauce4 ,fill the timbales4
  ,,deviled ,,chicken--,split the       
chickens down the back and broil until  
done1 lay on a hot dripping pan and     
spread on a sauce1 scatter fine crumbs  

over and set in a quick oven to brown4  
,for the sauce beat a rounding          
tablespoon of butter light with one-half
 teaspoon of mixed mustard1 one teaspoon
 of vinegar and a pinch of cayenne4     
,,fricassed ,,turkey ,,or ,,goose       
,,giblets--,scald and pick giblets4 ,put
 them in a saucepan with a piece of     
butter1 a bunch of parsley1 green       
onions1 thyme1 bay-leaf and a few       
mushrooms2 warm these over the fire1    
with a sprinkle of flour moistened with 
stock or water1 adding salt and pepper  
to taste4 ,reduce to a thick sauce1     
adding to it the yolks of two eggs1 and 
let simmer without boiling4 ,serve with 
sprinkling of vinegar4   ,,fried        
,,chicken--,cut up two chickens4 ,put a 
quarter of a pound of butter1 mixed with
 a spoonful of flour1 into a saucepan   
with pepper1 salt1 little vinegar1      
parsley1 green onions1 carrots and      
turnips1 into a saucepan and heat4      
,steep the chicken in this marinade     
three hours1 having dried the pieces and

 floured them4 ,fry a good brown4       
,garnish with fried parsley4   ,,jellied
 ,,chicken--,for jellied chicken have on
 hand three pounds of chicken that has  
been boiled and cut from the bone in    
strips4 ,mix a quart of rich chicken    
stock that has been boiled down and     
cleared with a teaspoonful each of lemon
 juice1 chopped parsley1 a dash of      
celery salt and a quarter teaspoonful   
each of salt and paprika4 ,at the last  
stir in a teaspoonful of granulated     
gelatin that has been dissolved4 ,when  
the jelly begins to thicken add the     
chicken and turn it into a mold4 ,to    
have the chicken scattered evenly       
through the jelly1 stand the dish       
containing the jelly in a pan of ice and
 turn in the jelly layer by layer1      
covering each with chicken as soon as it
 begins to thicken4   ,,marbled         
,,chicken--,steam a young fowl until    
tender or cook it gently in a small     
amount of water4 ,cut all the meat from 
the bones1 keeping the white and dark   

meat separate4 ,chop the meat with a    
sharp knife1 but do not grind it1 season
 with salt and pepper4 ,press into a    
mold making alternate layers of light   
and dark meat4 ,strain the broth in     
which the fowl was cooked and which     
should be reduced by cooking to a small 
amount1 season with salt and pepper1 add
 a tablespoon of butter after skimming  
clear of all fat4 ,pour this broth over 
the meat and set all in the ice chest   
until cold and firm4 ,unmold and cut in 
thin slices with a sharp knife1 then if 
liked garnish with cress and sliced     
lemon and serve4   ,,potted             
,,chicken--,truss a small broiler in    
shape and lay in casserole4 ,brush it   
generously with melted butter1 put on   
the cover1 and cook twenty minutes4 ,now
 add one cup of rich stock or beef      
extract dissolved in hot water to make a
 good strength4 ,cover and finish       
cooking4 ,serve uncovered in the same   
dish with spoonfuls of potato balls1    
small carrots sliced and tiny string    

beans laid alternately round the        
chicken4 ,the vegetables should each be 
cooked separately4   ,,pressed          
,,chicken--,cut as for a stew4 ,skin the
 feet and place in the bottom of a stew 
pan4 ,arrange the fowl on top1 just     
cover with water1 and cook slowly until 
tender4 ,do not let the meat brown4     
,separate the dark and light meat and   
throw away the feet1 from which the     
gluten has been extracted4 ,chop liver1 
skin1 heart and gizzard fine4 ,add these
 chopped giblets to a dressing of stale 
bread crumbs seasoned and moistened with
 a little hot water and butter4 ,arrange
 the large pieces of meat around the    
sides and bottom of a baking dish1      
alternating dark and light1 and fill    
alternately with dressing and chicken   
until the dish is full4 ,remove the fat 
from the water in which the chicken was 
cooked1 heat boiling hot and pour over  
the chicken4 ,put into a press for      
several hours and when cold slice4      
,,roast ,,chicken--,having drawn and    

trussed the chicken put it between some 
slices of bacon1 take care to fasten the
 feet to the spit to keep it together1  
baste it with its gravy1 when well done 
through1 serve with cress round the     
dish1 season with salt and vinegar4 ,the
 chicken and bacon should be covered    
with buttered paper1 until five minutes 
of the bird being done1 then take off   
the paper1 and finish the roasting by a 
very bright fire4   ,,stuffed           
,,chicken--,put a pint of milk into a   
saucepan with a good handful of crumbs  
of bread and boil until very thick4 ,set
 away to cool4 ,add to this parsley1    
chopped green onion1 thyme1 salt1       
pepper1 piece of butter and the yolks of
 four eggs1 and place in body of        
chicken1 sewing up the opening4 ,roast  
the chicken between rashers of bacon4   
,,turkey ,,giblets ,a ,,la              
,,bourgeoise--,the giblets of turkey    
consist of the pinions1 feet1 neck and  
gizzard4 ,after having scalded pick them
 well and put in a saucepan with a piece

 of butter1 some parsley1 green onions1 
clove of garlic1 sprig of thyme1        
bay-leaf1 a spoonful of flour moistened 
with stock1 salt and pepper4 ,brown to a
 good color4  ,,turkey ,,truffles--,take
 a fat turkey1 clean and singe it4 ,take
 three or four pounds of truffles1      
chopping up a handful with some fat     
bacon and put into a saucepan1 together 
with the whole truffles1 salt1 pepper1  
spices and a bay-leaf4 ,let these       
ingredients cook over a slow fire for   
three-quarters of a hour1 take off1 stir
 and let cool4 ,when quite cold place in
 body of turkey1 sew up the opening and 
let the turkey imbibe the flavor of the 
truffles by remaining in a day or two1  
if the season permits4 ,cover the bird  
with slices of bacon and roast4         
,,anchovy ,,stuffing--,put some large   
fine chopped onions into a frying pan   
with a little oil or butter and fry them
 to a light brown4 ,put them in a basin 
and add some breadcrumbs that have been 
dipped in water and squeeze quite dry4  

,then add a small piece of liver of the 
bird to be stuffed4 ,the filling of     
seven or eight salted anchovies1 a pinch
 of parsley1 with a few chopped capers4 
,work these well together1 sprinkle over
 a little pepper and thicken the mixture
 with yolks of eggs1 when it is ready   
for use4   ,,chestnut ,,stuffing--,peel 
a sound good-sized shallot1 chop it up  
fine1 place it in a saucepan on a hot   
fire with one tablespoonful of butter   
and heat it for three minutes without   
browning4 ,then add one-fourth pound of 
sausage meat and cook for five minutes  
longer4 ,add ten finely chopped         
mushrooms and a dozen well pounded      
cooked peeled chestnuts and stir all    
well together1 season with one pinch of 
salt1 half pinch of pepper1 one-half    
saltspoon of powdered thyme1 and one    
teaspoonful of finely chopped parsley4  
,let this come to a boil1 add one half  
ounce of sifted bread crumbs and        
twenty-five or thirty whole cooked and  
shelled chestnuts and mix all well      

together1 being careful not to break the
 chestnuts4 ,allow to cool and then is  
ready for use4   ,,chestnut ,,stuffing  
,,for ,,turkey--,put a dozen or fifteen 
large chestnuts into a saucepan of      
water1 and boil them until they are     
quite tender1 then take off the shells  
and skins1 put into a mortar and pound  
them4 ,put four ounces of shredded beef 
suet into a basin1 stir in one-half     
pound of bread crumbs1 season with salt 
and pepper to taste1 and squeeze in a   
little lemon juice4 ,mix in a pound of  
chestnuts and stuffing will be ready for
 use4   ,,chestnut ,,stuffing ,,with    
,,truffles--,remove the dark or outer   
skins from some chestnuts1 immerse in   
boiling water for a few minutes1 remove 
the light skins and boil for about      
twenty minutes1 put in a saucepan one   
pound of fat bacon and two shallots1 and
 keep these over the fire for a few     
minutes4 ,then add the whole chestnuts1 
also one-half pound of chestnuts        
previously cut out into small pieces1   

put in pepper1 spices and salt to taste1
 and a small quantity of powdered       
margoram and thyme4 ,hold it over the   
fire a little longer1 turning it        
occasionally4 ,it is then ready for use4
   ,,chicken ,,liver ,,stuffing ,,for   
,,birds--,chop a half pound of fat      
chicken livers in small pieces and put  
them in a frying pan1 with two finely   
chopped shallots1 two ounces of fat ham1
 also chopped thyme1 grated nutmeg1     
pepper1 salt and a small lump of butter4
 ,toss it about over the fire until     
partly cooked4 ,then take it off and    
leave it until cold4 ,pound in a mortar1
 then it is ready to use4   ,,chicken   
,,stuffing--,take the heart1 liver1 and 
gizzard of a fowl1 chop fine1 season to 
taste and mix with boiled rice1 worked  
up with a little butter4 ,stuff the     
chicken with this4   ,,giblet ,,stuffing
 ,,for ,,turkey--,put the giblets in a  
saucepan over the fire with boiling     
water to cover1 sprinkle over a         
teaspoonful of salt and a quarter of a  

teaspoonful of pepper and boil gently   
until tender4 ,save the water in which  
the giblets were boiled to use for      
gravy4 ,chop the giblets quite fine1 put
 them in a frying pan over the fire with
 four ounces of butter1 two breakfast   
cups of stale breadcrumbs and a good    
seasoning of salt1 pepper and any       
powdered sweet herbs except sage4 ,stir 
all these ingredients together until    
they are of a light brown1 add a wine   
glass of sherry or ,madeira wine1 and   
the force meat is ready for use4        
,,pickled ,,pork ,,stuffing ,,for       
,,turkeys--,chop up very fine a quarter 
of a pound of fat and lean salted pork1 
break quite fine a couple of breakfast  
cupfuls of bread and put them in a      
frying pan over the fire with two       
heaping tablespoonfuls of butter1 fry to
 a brown and season with salt1 pepper   
and any sweet herbs except sage4        
,,potato ,,stuffing--,cut some peeled   
raw potatoes into slices of moderate    
thickness and then cut into squares1    

rinse with cold water1 drain and place  
them in a saucepan with a couple of     
ounces of butter1 a chopped onion and   
one or two tablespoonfuls of chopped    
parsley1 a little salt and pepper and   
grated nutmeg1 place the lid on the pan1
 keeping the pan at the side of the fire
 and shaking contents occasionally until
 nearly cooked1 then chop fine an equal 
quantity of pig's liver and stir into   
the potatoes a few minutes before       
serving4  ,,stuffing ,,for              
,,birds--,peel two large onions1 parboil
 them1 then drain and chop them fine4   
,soak one breakfast cup of bread crumbs 
in as much milk as they will absorb     
without becoming too soft4 ,pour four   
ounces of butter in a stewpan1 place it 
over the fire1 and when the butter is   
melted put in the onions1 breadcrumbs   
and one tablespoon of chopped parsley1  
pepper and salt to taste4 ,add a small  
quantity of grated nutmeg4 ,add the     
beaten yolks of two eggs and stir the   
mixture over the fire until it is       

reduced to a paste1 without allowing it 
to boil4 ,the stuffing is then ready4   
,it can be made in larger or smaller    
quantities according to the number of   
the birds to be stuffed4   ,,stuffing   
,,for ,,boiled ,,turkey ,,or            
,,rabbit--,remove the outer peel of one 
pound of chestnuts1 then put them in    
boiling water until the inner skins can 
easily be removed1 then trim them and   
put them into small lined saucepan1     
cover them with broth and boil until the
 pulp and the broth has been well       
reduced4 ,pass the chestnuts through a  
fine wire sieve4 ,chop fine one-fourth  
pound of cold boiled fat bacon and mix  
it with the chestnut puree1 season to   
taste with salt1 pepper and minced lemon
 peel4 ,the stuffing will then be ready 
to serve4   ,,stuffing ,,for            
,,ducks--,peel a fair size onion and    
sour cooking apple1 chop them both very 
fine1 and mix them with six ounces of   
finely grated stale breadcrumbs1 one    
scant tablespoonful of sage leaves      

either powdered or finely mixed1 one    
tablespoon butter1 a little salt and    
butter4 ,bind the whole together with a 
beaten egg and it is then ready for the 
ducks4   ,,stuffing ,,for ,,fish--,weigh
 two pounds of breadcrumbs without the  
crusts1 and cut it into small squares1  
mix in one-half tablespoon of powdered  
curry and a liberal quantity of salt and
 pepper4 ,dissolve six ounces of butter 
in one-half pint of warm water and beat 
in the yolks of four eggs4 ,pour the    
liquid mixture over the bread and stir  
it well1 but do not mash it4 ,it is then
 ready to serve4   ,,stuffing ,,for     
,,fowls--,trim off the crusts from two  
pounds of bread1 put the crumbs into a  
basin of cold water1 soak it for five   
minutes then turn it onto a sieve and   
drain well1 pressing out the water with 
a plate4 ,when nearly dry cut the bread 
into small squares and season it well   
with powdered sage1 salt and pepper4    
,warm one breakfast cupful of butter1   
beat in an egg and three teacupfuls of  

warm water and pour it over the bread1  
stirring it lightly1 but not mashing it4
 ,allow it to soak for ten minutes and  
the stuffing will then be ready to      
serve4   ,,stuffing ,,for               
,,goose--,roast fifty chestnuts1 using  
care not to let them burn1 remove the   
inner and outer peels and chop them     
fine4 ,chop the goose's liver1 put it in
 a saucepan with one-half tablespoonful 
of chopped parsley1 shallots1 chives1   
and a little garlic and about two ounces
 of butter1 fry them for a few minutes1 
then put in the chopped chestnuts with  
one pound of sausage meat1 and fry the  
whole for fifteen minutes longer4 ,the  
stuffing is then ready for use4         
,,stuffing ,,for ,,poultry--,put two    
handfuls of rice into a saucepan of     
water and parboil it1 mix in ten or     
twelve chestnuts peeled or cut into     
small slices1 one pan full of pistachio 
nuts and one handful of currants4 ,put  
the mixture in a saucepan with four     
ounces of butter1 stir it well over the 

fire until thoroughly incorporated1     
season with pepper and salt and if liked
 a little ground cinnamon1 and it is    
then ready for use4 ,this stuffing is   
used for turkeys and other birds or     
anything else that is roasted whole4    
,,stuffing ,,for ,,poultry              
,,galantine--,cut into squares three    
pounds of cooked flesh of either ducks  
or fowls2 peel and chop two hard boiled 
eggs and one medium-size onion4 ,mix all
 of these together with three breakfast 
cupfuls of stale breadcrumbs1 three well
 beaten eggs and one-half cupful of     
poultry fat that has been warmed2 season
 to taste with pepper1 salt and sage4   
,after the force meat has been spread in
 the boned duck1 or other bird1 about   
one cupful of chopped jelly strewn over 
it will be an improvement and will set  
in the force meat4   ,,stuffing ,,for   
,,rabbits--,peel two onions and boil1   
when they are tender drain and mince    
them4 ,chop one-half pound pickled pork 
and few fine herbs1 stir them in with   

the onions1 then stir in the yolks of   
two eggs and add a sufficient quantity  
breadcrumbs to make it fairly           
consistent4 ,season to taste with pepper
 and salt1 using a very little of the   
latter on account of the salt in the    
pork4 ,then stuffing is ready for use4  
,,stuffing ,,for ,a ,,suckling ,,pig    
,,and ',,possum--,put two tablespoonfuls
 of finely chopped onions into a        
saucepan with one teaspoon of oil4 ,toss
 them over the fire for five or six     
minutes1 add eight ounces of rice boiled
 in stock1 an equal quantity of sausage 
meat1 four or five ounces of butter1 a  
small quantity of minced parsley1 and   
pepper and salt to taste4 ,turn the     
mixture into a basin and add three eggs 
to make the whole into a stiff paste4   
,it is then ready for use4   ,,stuffing 
,,for ,,turkey 7,,roasted7--,to one     
pound of sifted breadcrumbs add one-half
 pound of butter1 one pound of boiled   
and mashed potatoes and a little summer 
savory rubbed to a fine powder1 add     

sufficient eggs to stiffen and season   
with salt1 pepper and grated nutmeg4 ,a 
little sausage meat1 grated ham and a   
few oysters or chopped mushrooms may be 
added2 they are a marked improvement1 as
 are also a few walnuts roasted1        
chestnuts and filberts1 and the same may
 also be served in the gravy with the   
bird4   ,,stuffing ,,for ,,veal--,trim  
off the skin and mince fine one-fourth  
pound of beef suet4 ,mix with it one    
cupful of bread crumbs1 one             
tablespoonful of chopped parsley1 two   
tablespoons of finely minced ham and the
 grated peel of a lemon4 ,season the    
stuffing to taste with pepper and salt  
and bind it with one beaten egg4 ,it is 
then ready to use4   ,,truffle ,,and    
,,chestnut ,,stuffing--,peel off the    
thick outer skin of the chestnuts1 pat  
them into a saucepan with a bay leaf1 a 
lump of salt1 and plenty of coriander   
seeds4 ,cover them with water1 and boil 
until nearly tender4 ,drain the         
chestnuts and peel off the inner skin1  

for every half pound of chestnuts1      
weighed after they are boiled and       
peeled1 allow one-half pound of bacon1  
one-quarter pound of truffles1 and the  
chestnuts all cut up into small pieces2 
season to taste with salt1 pepper and   
spices and add a little each of powdered
 thyme and marjoram2 toss the mixture   
for a few minutes longer over the fire  
and it is then ready for use4           
,,truffle ,,stuffing ,,for              
,,turkey--,brush well one and one-half  
pounds of truffles1 peel them1 mince the
 peel very fine1 cut the truffles into  
slices1 put them all into a saucepan    
with one-quarter pound of minced fat    
bacon and any obtainable fat from the   
turkey4 ,also a good size lump of       
butter1 with salt and pepper to taste4  
,cook for ten minutes and let it get    
cold before using4 ,a turkey should be  
stuffed with this three days before it  
is cooked1 and truffle sauce should     
accompany it4   ,,english               
,,stuffing--,first1 take some stale     

bread 7use your own judgment as to the  
quantity71 and brown it in your oven4   
,also one onion 7red ones preferred71 a 
quarter of a pound of fresh pork1 or    
sausages1 and run it through your meat  
grinder with a few stalks of celery2    
place it in a saucepan1 in which a small
 lump of butter has been dissolved4     
,beat one or two eggs in a pint of sweet
 milk4 ,stir all ingredients well4      
,place on the fire or in the oven and   
continue to stir1 so as to see that the 
onions are cooked4 ,after you have this 
done set in a cool place2 when the above
 articles are cold1 place inside the    
turkey4 ,your seasoning that you place  
in the turkey1 or make your gravy with1 
is sufficient4 ,roast it in the same way
 as you have done in the past4          
,,lunch ,,dishes   ,,bread1 ,,with      
,,cream ,,cheese ,,filling--,for this   
use the steamed ,boston brown bread and 
a potato loaf of white4 ,take the crust 
from the white loaf1 using a sharp      
knife4 ,then instead of cutting         

crosswise cut in thin lengthwise pieces4
 ,treat the brown loaf in the same way4 
,butter a slice of the white bread on   
one side and do the same with a brown   
slice4 ,put the two buttered sides      
together with a thin layer of fresh     
cream cheese between4 ,next butter the  
top of the brown slice of bread1 spread 
again with cream cheese and lay a second
 slice of buttered white bread on top4  
,repeat until there are five layers1    
having the white last4 ,now with a sharp
 knife cut crosswise in thin slices4    
,sometimes the cream cheese filling can 
be varied with chopped pistachio nuts or
 olives1 or it can be omitted entirely4 
,in any case1 it is delicate and        
appetizing4   ,,cheese                  
,,croquettes--,cut one pound of         
,american cheese into small dice4 ,have 
ready a cupful of very hot cream sauce1 
made by blending a tablespoonful each of
 flour and butter1 and when melted      
adding a scant cup of hot milk4 ,stir   
until smooth and thickened4 ,add the    

cheese to this sauce1 also the yolks of 
two eggs diluted with a little cream4   
,stir the whole and let it remain on the
 stove a moment until the cheese gets   
steady4 ,season with salt1 red and white
 pepper1 and just a grating of nutmeg4  
,put this mixture on the ice until cold1
 then form into small croquettes and    
roll in fine bread or cracker crumbs4   
,dip in beaten egg1 then again roll in  
the crumbs1 drop into boiling fat and   
cook to a golden brown4   ,,chicken     
,,and ,,pimento ,,sandwiches--,add to   
finely minced chicken1 roasted or       
boiled1 an equal amount of pimentos4    
,moisten with mayonnaise and spread     
between wafer thin slices of white or   
brown bread4 ,a leaf of lettuce may also
 be added4   ,,cress ,,sandwiches--,take
 thin slices of rare roast beef and cut 
into small pieces4 ,add an equal        
quantity of minced watercress dressed   
with a teaspoonful of grated            
horseradish1 a little salt and paprika  
to season1 and enough softened butter or

 thick cream to moisten4 ,blend the     
ingredients well1 and spread between    
thin slices of buttered graham or whole 
wheat bread4 ,cut in neat triangles1 but
 do not reject the crust4   ,,banana    
,,sandwiches--,remove the skin and      
fibers from four bananas1 cut them in   
quarters and force through a ricer4 ,mix
 with the pulp the juice of half a      
lemon1 a dash of salt and nutmeg and set
 it away to become very cold while you  
prepare the bread4 ,this should be cut  
in very thin slices1 freed from crusts  
and trimmed into any preferred shape4   
,slightly sweeten some thick cream and  
add a speck of salt4 ,spread the bread  
with a thin layer of the cream1 then    
with the banana pulp put together and   
wrap each in waxed paper1 twist the     
ends1 and keep very cold until serving  
time4   ,,german ,,rye ,,bread          
,,sandwiches--,put between buttered     
slices of rye bread chopped beef1 cheese
 or chicken1 and cover with finely      
chopped pickle1 dill or the plain sour  

pickle4 ,another variation of the       
,german sandwich is a layer of bologna  
sausage1 then a thin layer of           
pumpernickel covered with another thin  
slice of rye bread4 ,cut into strips    
half an inch wide and the length of the 
slice4   ,,grilled ,,sardines ,,on      
,,toast--,drain the sardines and cook in
 a buttered frying-pan or chafing dish  
until heated1 turning frequently4 ,place
 on oblong pieces of hot buttered toast1
 and serve4   ,,ham ,,sandwiches--,chop 
two cups of ham1 using a little fat with
 the lean4 ,mix one tablespoon of flour 
with enough cold water to make smooth1  
add one-half cup of boiling water1 and  
cook five minutes2 then add the ham and 
one teaspoon of dry mustard4 ,mix well  
and press into a bowl or jar4           
,,japanese ,,sandwiches--,these are made
 of any kind of left-over fish1 baked1  
broiled or boiled4 ,pick out every bit  
of skin and bone1 and flake in small    
pieces4 ,put into a saucepan with just a
 little milk or cream to moisten1 add a 

little butter and a dusting of salt and 
pepper4 ,work to a paste while heating1 
then cool and spread on thin slices of  
buttered bread4   ,,kedgeree--,for this 
take equal quantities of boiled fish and
 boiled rice4 ,for a cupful each use two
 hard boiled eggs1 a teaspoonful curry  
powder1 two tablespoonfuls butter1 a    
half tablespoonful cream1 and salt1     
white pepper and cayenne to season4     
,take all the skin and bone from the    
fish and put in a saucepan with the     
butter4 ,add the rice and whites of the 
boiled eggs cut fine1 the cream1 curry  
powder and cayenne4 ,toss over the fire 
until very hot1 then take up and pile on
 a hot dish4 ,rub the yolks of the      
boiled eggs through a sieve on top of   
the curry1 and serve4   ,,sandwich      
,,fillings--,other timely and appetizing
 fillings are green pepper and cucumber 
chopped fine and squeezed dry1 then     
seasoned with mayonnaise1 any of the    
potted and deviled meats seasoned with  
chopped parsley or cress with a         

teaspoonful creamed butter to make it   
spread1 cheese and chopped spinach      
moistened with lemon juice and          
mayonnaise1 veal chopped fine with      
celery or cress and mayonnaise1         
,camembert cheese heated slightly1 just 
enough to spread1 a ,boston rarebit made
 with cream and egg left over scrambled 
eggs and cress1 roast chicken and       
chopped dill pickles1 cheese and chopped
 dates or figs1 orange marmalade1 and   
sardines pounded to a paste with a few  
drops of lemon juice added4             
,,sandwiches ,,from ,,cold              
,,mutton--,chop very fine1 and to each  
pint add a tablespoonful of capers1 a   
teaspoonful each chopped mint and salt1 
a dash of pepper1 and a teaspoonful     
lemon juice4 ,spread thickly on buttered
 slices of whole wheat bread1 cover with
 other slices of buttered bread1 and cut
 in triangles4   ,,tongue               
,,canapes--,cut bread into rounds1 toast
 delicately1 spread with potted tongue4 
,in the centre put a stuffed olive and  

surround with a row of chopped beet and 
another of chopped white of egg4        
,,corn ,,toast--,toast some slices of   
stale bread and butter1 then pour over  
some canned corn1 prepared as for the   
table1 sprinkling a little pepper over  
it4 ,if you have not already done so4   
,do not prepare so long before serving  
as to soak the bread too much4 ,peas are
 also good used the same way4   ,,tongue
 ,,toast--,mince boiled smoked tongue   
very fine1 heat cream to the boiling    
point and make thick with the tongue4   
,season to taste with pepper1 nutmeg1   
parsley or chopped green peppers and    
when hot stir in a beaten egg and remove
 from the fire at once4 ,have ready as  
many slices as are required1 spread with
 the creamed tongue and serve at once4  
,if you have no cream make a cream      
sauce1 using a tablespoonful each of    
butter and flour and a cup of milk4     
,,luncheon ,,surprise--,line buttered   
muffin cups with hot boiled rice about  
half an inch thick4 ,fill the centers   

with minced cooked chicken seasoned with
 salt and pepper and a little broth or  
gravy4 ,cover the tops with rice and    
bake in a moderate oven for fifteen     
minutes4 ,unmold on a warm platter and  
serve with a cream sauce seasoned with  
celery salt4 ,if liked1 two or three    
oysters may be added to the filling in  
each cup4   ,,sardine ,,rarebit--,one   
level tablespoon butter1 one-fourth     
level teaspoon salt1 one-fourth level   
teaspoon paprika1 one level teaspoon    
mustard1 one cup thin cream or milk1 one
 cup grated cheese1 one-fourth pound can
 sardines1 boned and minced1 two eggs1  
toast or crackers4 ,melt the butter1 add
 the salt1 paprika1 mustard1 cream and  
cheese and cook over hot water1 stirring
 until the cheese is melted4 ,then add  
the sardines and eggs slightly beaten4  
,when thick and smooth serve on toast or
 crackers4   ,,banana                   
,,croquettes--,remove skins and scrape  
bananas4 ,sprinkle with powdered sugar  
and moisten with lemon juice4 ,let stand

 twenty minutes2 cut in halves          
crosswise4 ,dip in egg1 then in fine    
cracker crumbs and fry in deep fat4     
,when done drain on brown paper4 ,serve 
with lemon sauce4   ,,bacon ,,and       
,,green ,,peppers--,select firm green   
peppers1 cut into rings1 removing all   
the seeds4 ,soak for twenty minutes in  
salted ice water4 ,drain and dry and fry
 in the pan in which the bacon has      
cooked crisp4 ,keep the bacon hot       
meanwhile4 ,when the peppers are tender 
heap them up in the center of a small   
platter and arrange the slices of bacon 
around them4   ,,cheese ,,ramekins--,use
 two rounding tablespoons of grated     
cheese1 a rounding tablespoon of butter1
 one-quarter cup of fine breadcrumbs1   
the same of milk1 and a saltspoon each  
of mustard and salt1 the yolk of one    
egg4 ,cook the crumbs in the milk until 
soft1 add the stiffly beaten white of   
the egg4 ,fill china ramekins two-thirds
 full and bake five minutes4 ,serve     
immediately4   ,,cheese                 

,,timbales--,crumble into timbale cups1 
alternate layers of bread and ,american 
cheese4 ,pour over them a mixture of    
eggs1 milk1 salt1 pepper and mustard1   
allowing one egg and a tablespoonful of 
milk to each timbale4 ,cook in the oven 
or on top of the stove in a shallow pan 
of hot water1 kept covered4   ,,fried   
,,bananas--,peel some bananas and cut in
 halves crosswise1 roll in flour and fry
 in deep hot fat4 ,set on end and pour a
 hot lemon sauce around them4   ,,minced
 ,,cabbage--,wash a cabbage and lay in  
cold water for half an hour4 ,with a    
sharp knife cut it into strips or       
shreds1 an inch long1 then drop them    
into iced water4 ,beat a pint of cream  
very stiff4 ,drain the cabbage1 sprinkle
 lightly with salt1 and stir it into the
 whipped cream1 turning and tossing     
until it is thoroughly coated with the  
white foam4 ,the cabbage should be      
tender and crisp for this dish4   ,,nut 
,,hash--,chop fine cold boiled potatoes 
and any other vegetables desired that   

happen to be on hand4 ,put them into a  
buttered frying-pan and heat quickly and
 thoroughly1 salt to taste1 then just   
before serving stir in lightly a large  
spoonful of nut meal for each person to 
be served4   ,,peanut                   
,,meatose--,dissolve one cup of         
cornstarch in two cups of tomato juice1 
add two cups of peanut butter and two   
teaspoons of salt4 ,stir for five       
minutes1 then pour into cans and steam  
for four or five hours4   ,,remnants    
,,of ,,ham ,,with ,,peas--,cut the ham  
into small cubes1 measure and add an    
equal quantity of peas4 ,in using canned
 peas rinse them well with cold water   
and drain4 ,mix the peas and ham and for
 one and one-half cups add a cup of     
white sauce seasoned with a teaspoon of 
lemon juice1 a dash each of nutmeg and  
cayenne and salt to taste4 ,mix well and
 add one egg well beaten4 ,turn into a  
buttered baking dish1 cover with        
buttered breadcrumbs and bake in a hot  
oven until well browned4   ,,scotch     

,,snipe--,four slices bread buttered1   
one-half box sardines 7one-half pound   
size71 five drops of onion juice1 six   
drops lemon juice1 few grains salt1 two 
level teaspoons grated cheese1 one      
tablespoon thick cream4 ,remove the     
skins and bones from the sardines1 mince
 fine and add seasonings1 cheese and    
cream4 ,mix to a paste1 spread on bread 
and heat thoroughly in the oven4        
,,squash ,,flower ,,omelet--,put to soak
 in cold water4 ,then boil about fifteen
 minutes1 strain in a colander and cut  
up1 not too fine4 ,now a regular omelet 
is made but fried in a little bit of    
olive oil instead of butter1 and just   
before it is turned over the flowers are
 spread on top4 ,brown quick and turn   
out on a hot platter4   ,,vegetable     
,,roast--,take cooked beans or peas1    
pass through a colander to remove the   
skins1 and mix with an equal quantity of
 finely chopped nut meats4 ,season to   
taste4 ,put one-half the mixture into a 
buttered baking dish1 spread over it a  

dressing made as follows3 ,pour boiling 
water on four slices of zweiback1 cover1
 let stand for a few minutes1 then break
 them up with a fork and pour over      
one-half cup of sweet cream1 season with
 salt and sage4 ,cover the dressing with
 the remainder of the nut mixture1 pour 
over all one-half cup of cream1 and bake
 for one and one-half hours4 ,serve in  
slices with cranberry sauce4   ,,walnut 
,,loaf--,one pint of dry breadcrumbs1   
one and one-half cups of chopped or     
ground nut meats1 mix well with salt and
 sifted sage to suit the taste1 add two 
tablespoons of butter1 one beaten egg   
and sufficient boiling water to moisten4
 ,form into a loaf and bake in a granite
 or earthen dish in a modern hot oven4  
,,game1 ,,gravy ,,and ,,garnishes       
,,roasted ,,canvas-,,back               
,,duck--,procure a fine canvas-back     
duck1 pick1 singe1 draw thoroughly and  
wipe2 throw inside a light pinch of     
salt1 run in the head from the end of   
the head to the back1 press and place in

 a roasting pan4 ,sprinkle with salt1   
put in a brisk oven1 and cook for       
eighteen minutes4 ,arrange on a very hot
 dish1 untruss1 throw in two tablespoons
 of white broth4 ,garnish with slices of
 fried hominy and currant jelly4        
,redhead and mallard ducks are prepared 
the same way4   ,,broiled ,,wild        
,,duck--,pick1 singe and draw well a    
pair of wild ducks1 split them down the 
back without detaching1 place them skin 
downwards on a dish1 season with salt   
and pepper and pour over two tablespoons
 of oil4 ,boil the birds well in this   
marinade1 place them on a broiler on a  
brisk fire1 broil for seven minutes on  
each side4 ,place them on a hot dish and
 cover with maitre d'hotel butter1      
garnish with watercress1 and serve4     
,,roast ,,duck ,,with ,,orange          
,,sauce--,scrape a tablespoonful each of
 fat1 bacon1 and raw onion and fry them 
together for five minutes4 ,add the     
juice of an orange and a wine-glassful  
of port wine1 the drippings from the    

duck and seasoning of salt and pepper4  
,keep hot without boiling and serve with
 roast duck4   ,,chicken ,,gravy--,put  
into a stockpot the bones and trimmings 
of a fowl or chicken with a small       
quantity of stock and boil them4 ,add   
flour and butter to thicken it1 and then
 place the pot on the side of the stove 
and let simmer4 ,stir well and after the
 gravy has simmered for some minutes    
skim and strain it1 and it will be ready
 to serve4   ,,gravy ,,for ,,wild       
,,fowl--,put into a small saucepan a    
blade of mace1 piece of lemon peel1 two 
tablespoonfuls each of mushroom catsup1 
walnut catsup and strained lemon juice2 
two shallots cut in slices1 two         
wineglasses of port wine4 ,put the pan  
over the fire and boil the contents2    
then strain1 add it to the gravy that   
has come from the wild fowl while       
roasting4 ,if there is a large quantity 
of gravy less wine and catsup will be   
necessary4   ,,salmi ,,of ,,game--,cut  
cold roast partridges1 grouse or quail  

into joints and lay aside while         
preparing the gravy4 ,this is made of   
the bones1 dressing1 skin1 and general  
odds and ends after the neatest pieces  
of the birds have been selected4 ,put   
this 7the scraps7 into a saucepan1 with 
one small onion minced1 and a bunch of  
sweet herbs1 pour in a pint of water and
 whatever gravy may be left1 and stew1  
closely covered1 for nearly an hour4 ,a 
few bits of pork should be added if     
there is no gravy4 ,skim and strain1    
return to the fire1 and add the juice of
 a half lemon1 with a pinch of nutmeg1  
thicken with browned flour if the       
stuffing has not thickened it           
sufficiently1 boil up and pour over the 
reserved meat1 which should be put into 
another saucepan4 ,warm until smoking   
hot1 but do not let it boil4 ,arrange   
the pieces of bird in heap upon a dish  
and pour the gravy over them4           
,,lenten ,,dishes   ,,orange            
,,fool--,take the juice of six oranges1 
six eggs well beaten1 a pint of cream1  

quarter of a pound of sugar1 little     
cinnamon and nutmeg4 ,mix well together4
 ,place over a slow fire and stir until 
thick1 then add a small lump of butter4 
,,plum ,,porridge--,take a gallon of    
water1 half a pound of barley1 quarter  
of a pound of raisins1 and a quarter of 
a pound of currants4 ,boil until half   
the water is wasted4 ,sweeten to taste  
and add half pint of white wine4        
,,rice ,,soup--,boil two quarts of water
 and a pound of rice1 with a little     
cinnamon1 until the rice is tender4     
,take out the cinnamon and sweeten rice 
to taste4 ,grate half a nutmeg over it  
and let stand until it is cold4 ,then   
beat up the yolks of three eggs1 with   
half a pint of white wine1 mix well and 
stir into the rice4 ,set over a slow    
fire1 stirring constantly to prevent    
curdling4 ,when it is of good thickness 
it is ready to serve4   ,,rice          
,,milk--,boil half pound of rice in a   
quart of water1 with a little cinnamon4 
,let it boil until the water is wasted1 

taking great care it does not burn4     
,then add three pints of milk and the   
yolk of an egg4 ,beat up and sweeten to 
taste4   ,,forced ,,meat ,,balls ,,for  
,,turtle ,,soup--,cut off a very small  
part of the vealy part of a turtle1     
mince it very fine and mix it with a    
very small quantity of boned anchovy and
 boiled celery1 the yolks of one or two 
hard-boiled eggs1 and two tablespoons of
 sifted breadcrumbs1 with mace1 cayenne 
pepper and salt to taste1 a small       
quantity of warm butter1 and well beaten
 egg4 ,form the paste into balls1 plunge
 them into a frying-pan of boiling      
butter or fat1 fry them to a good color1
 and they are ready4 ,they should be    
added to the soup hot4   ,,truffles     
,,for ,,garnish--,choose large round    
truffles1 wash them thoroughly and peel 
them1 and put the required number into a
 saucepan1 pour over them enough chicken
 broth or champagne to nearly cover     
them1 add an onion stuck with three or  
four cloves1 a clove of garlic1 a bunch 

of sweet herbs1 and a little of the     
skimmings of the chicken broth or fat4  
,place the pan on the fire and boil for 
fifteen minutes with the lid on1 then   
remove from the fire1 and let the       
truffles cool in their liquor4 ,remove  
them1 drain1 and they are ready for use4
 ,another way to fix them is to boil    
them ten minutes and cut them into      
various shapes4 ,the trimmings from them
 as well as the liquor may be used in   
making sauce4   ,,fried                 
,,parsley--,carefully pick the stems    
from the parsley1 dry it on a cloth1 put
 into a frying basket1 then into hot    
fat4 ,be careful that the fat is not too
 hot4 ,fry for a few minutes4   ,,beef  
,,marrow ,,quenelles--,put one-half     
pound beef marrow into a basin1 with an 
equal quantity of breadcrumbs1 add two  
tablespoons of flour2 salt and pepper to
 taste4 ,work it into a smooth paste    
with the yolks of six eggs and the      
whites of one4 ,take it out a little at 
a time and poach in boiling salted      

water1 drain1 trim1 and serve very hot4 
,,calf',s ,,liver ,,quenelles--,steep a 
thick layer of bread in milk1 until well
 soaked1 then squeeze and mix with half 
a pound of finely ground calf's liver1  
and season with parsley1 chives and     
lemon peel in small quantities1 and all 
finely ground4 ,dust in salt and pepper 
and a tablespoonful of flour4 ,bind the 
mixture with beaten eggs4 ,divide the   
mixture with a tablespoon into small    
quantities and shape each one like an   
oval4 ,plunge the ovals into a saucepan 
of boiling water and boil for a half an 
hour4 ,chop some bacon1 place it in a   
frying-pan with a lump of butter and fry
 until brown4 ,when the quenelles are   
cooked pour the hot bacon and fat over  
them1 and serve4   ,,chicken            
,,quenelles--,mix together one teacupful
 each of breadcrumbs and finely pounded 
cooked chicken4 ,season highly with salt
 and cayenne and bind with raw egg      
yolks4 ,mold into pieces about the size 
and shape of an olive1 between two      

spoons4 ,roll in egg and cracker dust   
and fry them1 or poach them in boiling  
broth or water until they float1 and use
 them as desired4     ,,miscellaneous   
,,beauregard ,,eggs--,two level         
tablespoons butter1 two level           
tablespoons flour1 one-half level       
teaspoon salt1 one cup milk1 four       
hard-boiled eggs4 ,make a white sauce of
 the butter1 flour1 salt and milk1 and  
add the whites of the eggs chopped fine4
 ,cut buttered toast in pointed pieces  
and arrange on a hot plate to form daisy
 petals4 ,cover with the sauce and put  
the egg yolks through a ricer into the  
center4   ,,egg ,,and ,,potato          
,,scallop--,fill a buttered baking dish 
with alternate layers of cold boiled    
potatoes sliced thin1 hard-boiled eggs  
also sliced1 and a rich white sauce     
poured over each layer4 ,cover the top  
with buttered crumbs and set in the oven
 until the crumbs are browned4   ,,eggs 
,,scrambled ,,in ,,milk--,half pint of  
milk1 five eggs4 ,heat the milk in a    

saucepan and when it is just at the     
boiling point stir in the eggs1 which   
should have been beaten enough to mix   
them thoroughly4 ,stir steadily until   
they thicken1 add a half teaspoonful of 
salt and serve at once4   ,,egg ,,with  
,,white ,,sauce ,,for ,,luncheon--,cut  
stale bread into one-fourth slices and  
shape into rounds1 then saute in olive  
oil4 ,arrange on a hot platter and on   
each place a ,french poached egg4 ,cover
 with ,marnay sauce1 sprinkle with      
buttered breadcrumbs and put in oven    
just long enough to brown crumbs4 ,for  
the ,marnay sauce1 cook one and one-half
 cups of chicken stock with one slice of
 onion1 one slice carrot1 bit of bay    
leaf1 a sprig of parsley and six        
peppercorns until reduced to one cup1   
then strain4 ,melt one-fourth cup of    
butter1 add one-fourth cup flour1 and   
stir until well blended1 then pour on   
gradually while constantly heating the  
chicken stock and three-fourths cup     
scalded milk4 ,bring to the boiling     

point and add one-half teaspoon salt1   
one-eighth teaspoon paprika1 two        
tablespoons of ,parmesean cheese and    
one-half cup goose or duck liver1 cut in
 one-third inch cubes4   ,,light        
,,omelet--,separate your eggs and beat  
the yolks until thick and light colored1
 adding a tablespoonful cold water for  
each yolk and a seasoning of salt and   
pepper4 ,beat the whites until they are 
dry and will not slip from the dish1    
then turn into them the beaten yolks1   
folding carefully until thoroughly      
blended4 ,have the pan hot and butter   
melted1 turn in the mixture1 smothering 
it over the top1 cover and place on     
asbestos mat on top of stove until well 
risen1 then uncover and set in the oven 
to dry4 ,try it with a heated silver    
knife thrust in the middle4 ,when done1 
cut across the middle1 fold and turn    
out1 dust with sugar1 glaze and serve   
quickly4   ,,omelet ,,for ,,one--,beat  
the yolks of two eggs until creamy1 add 
four tablespoons of milk and saltspoon  

of salt4 ,add the whites beaten stiff   
and put into a hot pan in which a       
rounding teaspoon of butter is melted4  
,the mixture should begin to bubble     
almost at once2 cook three or four      
minutes1 slipping a knife under now and 
then to keep the under side from        
burning4 ,when the top begins to set1   
fold it over and turn on a hot platter4 
,,scrambled ,,eggs ,,with               
,,mushrooms--,pare1 wash and slice half 
a pound of fresh mushrooms1 put them in 
a sautoir2 cover1 shake the sautoir once
 in awhile and cook ten minutes4 ,break 
and beat five or six eggs in a saucepan1
 adding seasoning of salt1 pepper1      
nutmeg and one-half ounces of butter cut
 into bits4 ,add the mushrooms1 set over
 the fire1 stir constantly with wooden  
paddle1 and when eggs are thick and     
creamy turn into a heated dish1 garnish 
with toasted bread points1 and serve at 
once4   ,,scrambled ,,eggs ,,with       
,,peppers--,scrambled eggs on toast with
 chopped sweet green peppers make an    

excellent breakfast dish4 ,toast four   
slices of bread1 butter1 and put where  
the platter on which they are arranged  
will keep hot4 ,put a tablespoonful of  
butter in a hot frying-pan1 as soon as  
it bubbles turn in half a dozen eggs    
which have been broken into a bowl1 and 
mix with half a dozen tablespoonfuls of 
water4 ,as the whites begin to set1 whip
 together quickly with a silver knife4  
,sprinkle over the top two finely cut   
peppers from which the seeds have been  
removed1 stir through the eggs1 let the 
whole cook a half minute1 then pour over
 the slices of toast1 garnish with      
sprigs of parsley1 and serve at once4   
,,scotch ,,eggs--,shell six hard-boiled 
eggs and cover with a paste made of     
one-third stale breadcrumbs cooked soft 
in one-third cup milk1 then mix with one
 cup lean boiled ham minced very fine   
and seasoned with cayenne pepper1       
one-half teaspoon mixed mustard and one 
raw egg beaten4 ,roll slightly in fine  
breadcrumbs and fry in hot deep fat a   

delicate brown4   ,,bananas ,,with      
,,oatmeal--,add a teaspoonful of salt to
 a quart of rapidly boiling water and   
sprinkle in two cups of rolled oatmeal4 
,set the saucepan into another dish of  
boiling water 7double boiler71 cover and
 cook at least one hour4 ,longer cooking
 is preferable4 ,have ready half a      
banana for each person to be served4    
,the banana should be peeled and cut in 
thin slices4 ,put a spoonful of the hot 
oatmeal over the bananas in the serving 
dishes4 ,pass at the same time sugar and
 milk or cream4 ,other cereals may be   
served with bananas in the same way4    
,,spawn ,,and ,,milk--,have the water   
boiling fast4 ,salt to taste1 then      
holding a handful of meal high in the   
left hand1 let it sift slowly between   
the fingers into the bubbling water1    
stirring all the time with the right    
hand4 ,stir until a thin1 smooth        
consistency obtains1 then push back on  
the fire where it will cook slowly for  
several hours1 stirring occasionally    

with a pudding stick or wooden spoon4   
,it will thicken as it cooks4 ,serve in 
bowls with plenty of good rich milk4    
,,boiled ,,samp--,soak two cupfuls over 
night in cold water4 ,in the morning    
wash thoroughly1 cover with boiling     
water1 and simmer gently all day4 ,do   
not stir1 as that tends to make it      
mushy1 but shake the pot frequently4 ,as
 the water boils away add more1 but not 
enough to make much liquid4 ,about a    
half hour before serving add a cupful   
rich milk1 tablespoon butter1 and salt  
to season4 ,let this boil up once1 and  
serve hot4   ,,molded ,,cereal ,,with   
,,banana ,,surprise--,turn any left-over
 breakfast cereal1 while still hot1 into
 cups rinsed in cold water1 half filling
 the cups4 ,when cold1 scoop out the    
centers and fill the open spaces with   
sliced bananas1 turn from the cups onto 
a buttered agate pan1 fruit downward1   
and set into a hot oven to become very  
hot4 ,remove with a broad-bladed knife  
to cereal dishes4 ,serve at once with   

sugar and cream or milk4   ,,thickened  
,,butter--,place in a saucepan the yolks
 of a couple of eggs4 ,break them gently
 with a spoon1 adding four ounces of    
butter1 melted but not browned4 ,set the
 pan over a slow fire1 stirring until of
 the required consistency4   ,,shrimp   
,,butter--,pick and shell one pound of  
shrimps1 place them in a mortar and     
pound1 add one-half pound of butter when
 well mixed2 pass the whole through a   
fine sieve4 ,the butter is then ready   
for use4   ,,sardine ,,butter--,remove  
the skins and bones from seven or eight 
sardines2 put them in a mortar and pound
 until smooth4 ,boil two large handfuls 
of parsley until tender1 squeeze it as  
dry as possible1 remove all stalks and  
stems and chop it4 ,put the parsley in  
the mortar with the fish and four ounces
 of butter1 then pound again4 ,when well
 incorporated mold the butter into      
shapes4 ,keep on ice until ready for    
serving4 ,excellent for hot toast4      
,,maitre ,d',,hotel ,,butter--,quarter  

of a pound of butter1 two tablespoonfuls
 of chopped parsley1 salt and pepper and
 juice of two lemons4 ,mix thoroughly   
and keep in cool place4   ,,cauliflower 
,,in ,,mayonnaise--,select some large1  
cold boiled cauliflowers and break into 
small branches1 adding a little salt1   
pepper and vinegar to properly season4  
,heap them on a dish to form a point4   
,surround with a garnish of cooked      
carrots1 turnips and green vegetables1  
pour some white mayonnaise sauce over   
all1 and serve4   ,,sardine             
,,cocktail--,drain and skin one-half box
 boneless sardines and separate into    
small pieces4 ,add one-half cup tomato  
catsup1 mixed with two teaspoons        
,worcestershire sauce1 one-half teaspoon
 tabasco sauce1 the juice of one lemon1 
and salt to taste4 ,chill thoroughly and
 serve in scallop shells1 placing each  
shell on a plate of crushed ice4        
,,sauce ,,for ,,various ,,shellfish ,,in
 ,,the ,,shape ,,of ,,cocktail--,for the
 truffle sauce melt three tablespoons of

 butter1 add three tablespoons of flour1
 and stir until well blended1 then pour 
on gradually while heating constantly   
one cup milk and one-half cup heavy     
cream4 ,bring to the boiling point and  
add two chopped truffles1 two           
tablespoons ,madeira wine1 salt and     
pepper to taste4   ,,baked ,,milk--,put 
fresh milk into a stone jar1 cover with 
white paper and bake in a moderate oven 
until the milk is thick as cream4 ,this 
may be taken by the most delicate       
stomach4   ,,mint ,,vinegar--,fill in a 
wide-mouthed bottle or a quart fruit jar
 with fresh mint leaves1 well washed and
 bruised a little4 ,let the leaves fall 
in without pressing4 ,fill the jar with 
cider vinegar1 put on the rubber1 and   
turn the cover tightly4 ,let stand three
 weeks1 uncover1 and drain off the      
vinegar into bottles and keep well      
corked4   ,,blackberry ,,vinegar--,mash 
the berries to a pulp in an earthenware 
or wooden vessel4 ,add good cider       
vinegar to cover and stand in sun during

 the day and in the cellar at night1    
stirring occasionally4 ,next morning    
strain and add the same amount fresh    
berries4 ,crush and pour the whole1 the 
strained juice1 and set in the sun again
 all day and in the cellar at night4    
,the third day strain to each quart of  
the juice one pint water and five pounds
 sugar4 ,heat slowly and when at boiling
 point skim1 and after it boils strain  
and bottle4   ,,homemade ,,vinegar--,for
 pineapple vinegar1 cover the parings   
and some of the fruit1 if you wish1 with
 water4 ,a stone crock or glass jar is  
the best receptacle for this purpose4   
,add sugar or sirup1 according to the   
condition of the fruit1 and set in the  
sun where it can ferment thoroughly4    
,skim frequently to remove all          
impurities1 and when as acid as desired1
 strain and bottle4 ,gooseberry vinegar 
is made by crushing gooseberries not    
quite ripe1 covering with cold water    
7three quarts of water to two of fruit7 
and allowing it to stand for two days4  

,press and strain4 ,allow a pint of     
sugar and half a yeast cake to each     
gallon of the liquid4 ,set in the sun1  
and when the fluid has worked clear1    
strain and leave in a warm place until  
as sharp as desired4 ,a cloth should be 
tied over the top of the jar to keep out
 insects and dust4   ,,samp ,,and       
,,beans--,soak a quart of the samp and a
 scant pint pea beans over night in cold
 water1 each in a separate vessel4 ,in  
the morning put the samp over to cook in
 a large pot1 covering with fresh       
boiling water4 ,simmer gently about two 
hours1 protecting from scorch1 by an    
asbestos mat and a frequent shaking of  
the pot4 ,as the samp commences to swell
 and the water dries out add more4      
,after two hours add the beans that have
 been soaking1 together with a pound of 
streaked salt pork4 ,season with salt   
and pepper and continue the cooking all 
day1 shaking frequently4 ,just before   
serving add butter and more salt if it  
needs it4   ,,dressing ,,for ,,italian  

,,ravioli--,nine eggs beaten very light4
 ,one quart of spinach boiled and       
drained until dry4 ,chop very fine4 ,add
 salt and pepper to taste1 one cup      
grated ,american cream cheese1 little   
nutmeg1 one-half pint breadcrumbs soaked
 in milk1 two tablespoonfuls olive oil1 
three tablespoonfuls of cream4 ,cracker 
meal enough to thicken4   ,,noodle      
,,dough ,,for ,,italian ,,ravioli--,make
 noodle crust as you would for noodles4 
,roll very fine and cover half the crust
 with ravioli dressing half-inch thick4 
,turn over the other half to cover4     
,mark in squares as shown in figure4    
,cut with a pie cutter after marking4   
,drop one by one in salted boiling      
water1 cook about twenty minutes1 drain 
and arrange on platter and sprinkle each
 layer with grated cheese and mushroom  
sauce4   ,,bologna ,,sausage--,chop fine
 one pound each of beef1 pork1 veal and 
fat bacon4 ,mix with three-fourths of a 
pound of fine chopped beef suet and     
season with sage1 sweet herbs1 salt and 

pepper4 ,press into large skins         
thoroughly cleaned and soaked in cold   
salt water for several hours before     
being used1 fasten tightly on both ends 
and prick in several places4 ,place in a
 deep saucepan1 cover with boiling      
water1 simmer gently for an hour1 lay on
 straw to dry and hang4   ,,lemon       
,,jelly--,grate two lemons and the juice
 of one4 ,the yolks of three eggs1 two  
cups of sugar4 ,butter1 the size of an  
egg4 ,boil until thick4                 
,,margarettes--,one half-pound of       
peanuts1 one pound of dates chopped     
fine4 ,one cup of milk in the dates and 
boil1 add peanuts4 ,make a boiled icing4
 ,take the long branch crackers1 spread 
the filling between the crackers1 put on
 the icing and put in the oven to brown4
     ,,vegetables   ,,brussels          
,,sprouts--,wash well in salted water   
about two pounds of ,brussels sprouts   
and pick them over well4 ,place them on 
a fire in a saucepan filled with water1 
a little salt and bicarbonate of soda4  

,with the lid off boil fast till tender2
 about twenty to twenty-five minutes4   
,when done drain them and dry on a      
cloth4 ,put in a large saucepan a       
good-sized lump of butter and a little  
salt and pepper4 ,toss the sprouts in   
this until they become quite hot again1 
but do not fry them4 ,serve on a        
quartered round of buttered toast4      
,,brussels ,,sprouts ,,maitre           
,d',,hotel--,boil the sprouts and then  
place them in a saucepan with a lump of 
butter and beat them well4 ,put half a  
pound of fresh butter in a pan with two 
tablespoonfuls of chopped parsley1 the  
juice of a couple of lemons1 a little   
salt and white pepper and mix together  
well with a spatula1 and when it boils  
stir quickly4 ,place the sprouts on a   
dish and turn the sauce over them4      
,,brussels ,,sprouts ,,sauted--,one     
pound of ,brussels sprouts should be    
thoroughly washed and boiled and then   
put into a pan over the fire together   
with a good-sized lump of butter1 a     

little salt1 and toss for eight minutes4
 ,sprinkle over them a little chopped   
parsley1 and serve when done4   ,,baked 
,,mushrooms ,,in ,,cups--,peel and cut  
off the stalks of a dozen or more large 
fat mushrooms1 and chop up fine4 ,put   
the trimmings in a stewpan with some    
water or clear gravy1 and boil well4    
,when nicely flavored strain the liquor1
 return it to the stewpan with the      
mushrooms and a moderate quantity of    
finely chopped parsley1 season to taste 
with salt and pepper1 and boil gently on
 the side of the stove for nearly       
three-quarters of an hour4 ,beat four   
eggs well in one-half teacupful of      
cream1 and strain4 ,when the mushrooms  
are ready move the stewpan away from the
 fire and stir in the beaten eggs4      
,butter some small cups or molds1 fill  
each with the mixture1 and bake in a    
brisk oven4 ,prepare some white sauce2  
when baked turn the mushrooms out of the
 molds on a hot dish1 pour the sauce    
around them1 and serve4   ,,boiled      

,,chestnuts ,,served ,,as               
,,vegetables--,peel off the outside skin
 of the chestnuts and steep them in     
boiling water until the skin can be     
easily removed1 and throw them into a   
bowl of cold water4 ,put two ounces of  
butter into a saucepan with two         
tablespoons of flour and stir the whole 
over a fire until well mixed4 ,then pour
 in one-half pint or more of clear broth
 and continue stirring over the fire    
until it boils4 ,season with salt1 throw
 in the chestnuts and keep them         
simmering at the side of the fire until 
tender4 ,when served in this way they   
make a good vegetable for roasted meat  
or poultry1 particularly turkey4        
,,boiled ,,corn--,choose short1 thick   
ears of fresh corn1 remove all the husks
 except the inner layer3 strip that down
 far enough to remove the silk and any  
defective grains and then replace it1   
and tie at the upper end of each ear of 
corn4 ,have ready a large pot half full 
of boiling water1 put in the corn and   

boil steadily for about twenty minutes1 
if the ears are large1 and fifteen      
minutes if they are small4 ,remove from 
the boiling water1 take off the strings1
 and serve hot at once4 ,if desirable1  
the inner husk may be removed before    
serving1 but this must be done very     
quickly1 and the ears covered with a    
napkin or a clean towel to prevent the  
heat from escaping4 ,serve plenty of    
salt1 butter and pepper with the corn4  
,these may be mixed by heating them     
together1 and serve in a gravy bowl4    
,,boiled ,,onions ,,with ,,cream--,peel 
twelve medium-sized onions1 pare the    
roots without cutting them1 place in a  
saucepan1 cover with salted water1 add a
 bunch of parsley1 and boil for         
forty-five minutes2 take them from the  
saucepan1 place them on a dish1 covering
 with two gills of cream sauce1 mixed   
with two tablespoonfuls of broth1       
garnish1 and serve4   ,,corn            
,,fritters--,prepare four ears of fresh 
corn by removing the outer husks and    

silks2 boil and then drain well4 ,cut   
the grains from the cobs and place in a 
bowl1 season with salt and pepper1 add  
one-fourth pound of sifted flour1 two   
eggs and a half pint of cold milk4 ,stir
 vigorously1 but do not beat1 with a    
wooden spoon for five minutes1 when it  
will be sufficiently firm2 butter a     
frying-pan1 place it on a fire1 and with
 a ladle holding one gill put the       
mixture on the pan in twelve parts1     
being careful that they do not touch one
 another1 and fry till of a good golden 
color1 cooking for four or five minutes 
on each side4 ,dress them on a folded   
napkin1 and serve4   ,,broiled          
,,eggplant--,peel an eggplant and cut it
 into six slices each half an inch      
thick4 ,put them into a dish and season 
with salt and pepper and pour over them 
one tablespoon of sweet oil4 ,mix well  
and arrange the slices of the eggplant  
on a broiler and broil on each side for 
five minutes1 then place on a dish which
 has been heated and pour over a gill of

 maitre d'hotel sauce1 and serve4       
,,fried ,,eggplant--,select a nice large
 eggplant1 peel1 remove the seeds1 and  
cut into pieces about one and one-half  
inches long and three-quarters of an    
inch wide4 ,put them on a plate1        
sprinkle well with salt and leave       
standing for an hour or so4 ,then wrap  
the pieces in a cloth and twist it      
around so as to squeeze as much juice as
 possible from them without breaking4   
,sprinkle over with flour1 covering each
 side well1 and place them in a frying  
basket4 ,put a large lump of fat in a   
stewpan and when it boils put in the    
basket4 ,as each plant is nicely browned
 take out of the basket1 sprinkle with  
salt and lay on a sheet of paper in     
front of a fire so as to drain as free  
as possible from fat4 ,serve on a napkin
 spread over a hot dish4   ,,eggplant   
,,fritters--,boil the eggplant in salted
 water mixed with a little lemon juice4 
,when tender1 skin1 drain and mash them4
 ,for every pint of pulp1 add one-half  

breakfast cup full of flour1 two well   
beaten eggs1 and season with salt and   
pepper to taste4 ,shape into fritters   
and fry in boiling fat until brown4     
,,broiled ,,mushrooms ,,on              
,,toast--,trim off the stalks of the    
required quantity of large mushrooms1   
peel1 score them once across the top1   
place them on a gridiron and grill over 
a slow fire1 turning when done on one   
side4 ,trim the crusts off some slices  
of bread and toast on both sides4 ,cut  
rounds out of the toast the same size as
 the mushrooms1 butter them and place a 
mushroom on each4 ,put a lump of butter 
in each mushroom and sprinkle over with 
salt and pepper4 ,place a fancy         
dish-paper on a hot dish1 and serve the 
mushrooms-on-toast1 with a garnish of   
fried parsley4   ,,deviled              
,,mushrooms--,cut off the stalks even   
with the head and peel and trim the     
mushrooms neatly4 ,brush them over      
inside with a paste brush dipped in warm
 butter1 and season with salt and       

pepper1 and a small quantity of cayenne 
pepper4 ,put them on a gridiron and     
broil over a clear fire4 ,when cooked   
put the mushrooms on a hot dish1 and    
serve4   ,,mushrooms ,,in ,,cream--,peel
 and trim the required quantity of      
mushrooms4 ,put some cream in a pan over
 the fire and season with pepper and    
salt to taste4 ,rub the mushrooms in    
salt and pepper1 and as quickly as the  
cream comes to a boil put them in and   
let boil for four minutes4 ,serve hot4  
,,boiled ,,spanish ,,onions--,boil      
,spanish onions in salted water thirty  
minutes4 ,drain and add butter or       
drippings1 salt and pepper1 covering the
 pan to prevent steam from escaping4    
,cook slowly for about three hours1     
basting frequently with drippings4 ,care
 should be taken that they do not burn4 
,,baked ,,onions--,put six large onions 
into a saucepan of water1 or water and  
milk in equal proportions1 add salt and 
pepper and boil until tender4 ,when done
 so they can be easily mashed work them 

up with butter to the consistency of    
paste1 cover with breadcrumbs1 and bake 
in a moderate oven4 ,if preferred they  
may be boiled whole1 put in a baking    
dish covered with butter and            
breadcrumbs1 then baked4   ,,fried      
,,onions--,peel and slice into even     
rounds four medium-sized onions4 ,place 
them first in milk then in flour1 fry in
 very hot fat for eight minutes4 ,remove
 them carefully and lay on a cloth to   
dry4 ,place a folded napkin on a dish1  
lay the onions on1 and serve very hot4  
,garnish with fried parsley4   ,,glazed 
,,onions--,peel the onions and place in 
a saucepan with a little warmed butter1 
add sugar and salt to taste1 pour over a
 little stock4 ,place over a moderate   
fire and cook slowly till quite tender  
and the outside brown4 ,remove and serve
 on a dish4 ,a little of the liquor1    
thickened with flour1 may be served as a
 sauce4   ,,fried ,,spanish             
,,onions--,peel and slice two pounds of 
,spanish onions4 ,place them in a hot   

frying-pan1 containing two heaping      
tablespoonfuls of butter1 add salt and  
pepper4   ,,boiled ,,oyster             
,,plant--,scrape a bunch of oyster      
plants1 dropping into cold water to     
which a little vinegar has been added4  
,cut in small pieces and boil in salted 
water until tender4 ,season with butter1
 pepper and cream4 ,cream may be omitted
 if desired4   ,,broiled                
,,potatoes--,peel a half dozen          
medium-sized cooked potatoes1 halve them
 and lay upon a dish1 seasoning with a  
pinch of salt1 and pour over them two   
tablespoons of butter and roll them     
thoroughly in it4 ,then arrange them on 
a double broiler1 and broil over a      
moderate fire for three minutes on each 
side4 ,serve in a folded napkin on a hot
 dish4   ,,parsnip ,,fritters--,peel and
 boil some parsnips until tender1 then  
drain thoroughly and mash1 mixing in    
with them two beaten eggs1 salt to      
taste1 and sufficient flour to bind them
 stiffly4 ,divide and mold the mixture  

into small round cakes with floured     
hands4 ,put a large piece of butter into
 a stewpan1 place on the fire and let it
 boil4 ,then put in the cakes and fry to
 a nice golden brown color4 ,take out   
and drain them1 and serve on a napkin   
spread over a hot dish1 with a garnish  
of fried parsley4   ,,mashed            
,,parsnips--,wash and scrape some       
parsnips1 cut in pieces lengthwise1 put 
them in a saucepan with boiling water1 a
 little salt and a small lump of        
drippings4 ,boil till tender1 remove and
 place in a colander to drain1 and press
 all the waste out of them4 ,mash them  
till quite smooth with a wooden spoon1  
put them in a saucepan with a           
tablespoonful of milk or a small lump of
 butter1 and a little salt and pepper2  
stir over the fire until thoroughly hot 
again1 turn out on to a dish1 and serve 
immediately4   ,,potato ,,balls--,mash  
thoroughly a pound of boiled potatoes   
and rub them through a wire sieve4 ,mix 
in a quarter of a pound of grated ham1 a

 little chopped parsley1 and a small    
onion chopped very fine1 together with a
 small quantity of grated nutmeg1 and   
the beaten yolks of two eggs4 ,roll this
 mixture into balls of equal size1 then 
roll in flour and egg-breadcrumbs1 and  
fry in dripping or brown them in the    
oven1 and serve on a hot dish4          
,,potatoes ,,and ,,onions               
,,sauted--,take an equal amount of small
 new potatoes and onions of equal size1 
peel and place in a saute pan with a    
good-sized piece of butter1 tossing them
 over the fire for a quarter of an hour1
 being careful not to let them burn4    
,put in enough water to half cover the  
vegetables1 add a little salt and       
pepper1 place the lid over the pan and  
stew gently for half an hour1 then      
squeeze a little lemon juice in it and  
turn on a hot dish1 and serve4          
,,potatoes ,,lyonnaise--,cut into round 
slices eight boiled potatoes1 lay in a  
frying-pan with an ounce and a half of  
butter and the round slices of a fried  

onion1 seasoning with a pinch each of   
salt and pepper4 ,cook for six minutes1 
or until they become well browned1      
tossing them all the while4 ,sprinkle   
over with a small quantity of chopped   
parsley1 and serve4   ,,stewed          
,,mushrooms--,peel and remove the stalks
 from some large mushrooms1 wash and cut
 them into halves2 put two ounces of    
butter into a small lined saucepan with 
two tablespoonfuls of flour and stir    
this over the fire1 then mix in by      
degrees one and one-half breakfast      
cupfuls of milk2 while boiling and after
 being thickened1 put in the mushrooms4 
,season to taste with salt1 pepper and a
 small quantity of powdered mace1 and   
stew gently on the side of the fire     
until tender4 ,when cooked turn the     
mushrooms on to a hot dish1 garnish with
 some croutons of bread that have been  
fried to a nice brown1 and serve4       
,,stuffed ,,onions1 ,,steamed--,peel    
eight large onions and boil for ten     
minutes1 and salt them slightly4 ,remove

 them from the fire1 drain quite dry1   
push about half the insides out2 chop   
the parts taken out very small1 together
 with a little sausage meat2 add one    
teacupful of breadcrumbs1 one egg1 and  
salt and pepper to taste4 ,put this     
mixture into the cavity in the onions1  
piling a little on the top and bottom so
 that none shall be left4 ,arrange them 
in a deep pan4 ,put them in a steamer   
over a saucepan of water and steam for  
one hour and a half4 ,put the pan in the
 oven to brown the tops of the onions1  
adding one breakfast cupful of butter to
 prevent burning4 ,arrange them         
tastefully on a dish1 and serve hot4    
,,potato ,,croquettes--,take four boiled
 potatoes and add to them half their    
weight in butter1 the same quantity of  
powdered sugar1 salt1 grated peel of    
half a lemon and two well beaten eggs4  
,mix thoroughly and roll into           
cork-shaped pieces and dip into the     
beaten yolks of eggs1 rolling in sifted 
breadcrumbs4 ,let stand one hour and    

again dip in egg and roll in crumbs4    
,fry in boiling lard or butter4 ,serve  
with a garnish of parsley4   ,,creamed  
,,potatoes--,cut into cubes or dices    
about half a pound of boiled potatoes   
and place in a shallow baking pan4 ,pour
 over them enough milk or cream to cover
 them and put in the oven or on the side
 of the stove and cook gently until     
nearly all the milk is absorbed4 ,add a 
tablespoonful of butter1 a teaspoonful  
each of finely chopped parsley1 and     
salt1 and half a saltspoonful of pepper1
 mixed well together4 ,when they have   
become thoroughly warmed turn into a    
dish1 and serve immediately4   ,,apples 
,,and ,,onions--,select sour apples1    
pare1 core and thinly slice4 ,slice     
about half as many onions1 put some     
bacon fat in the bottom of a frying-pan 
and when melted add the apples and      
onions4 ,cover the pan and cook until   
tender1 cooking rather slowly4 ,sprinkle
 with sugar1 and serve with roast pork4 
,,bacon ,,and ,,spinach--,line a pudding

 dish with thin slices of raw bacon4    
,take boiled spinach1 ready for the     
table1 season with butter1 salt and     
pepper4 ,take also some boiled carrots1 
turnips and onions4 ,whip up the yolk of
 an egg with pepper and salt1 and stir  
into the carrots and turnips4 ,arrange  
the vegetables alternately in the dish  
and partially fill with boiling water4  
,steam for an hour4 ,turn out on a flat 
dish1 and serve with a rich brown gravy4
   ,,boiled ,,celery--,trim off the tops
 of the celery about one-third of their 
length1 and also trim the roots into    
rounding shape4 ,save the tops for      
making cream of celery and for          
garnishes1 cook the celery in salted    
water until tender1 drain1 lay on toast1
 and pour a cream sauce over4   ,,boston
 ,,baked ,,beans--,pick over a quart of 
small pea beans1 wash thoroughly and    
soak over night in warm water4 ,in the  
morning parboil them until the skins    
crack open4 ,pour off the water4 ,put   
into the bottom of a glazed earthenware 

pot1 made expressly for the purpose1 a  
pint of hot water in which have been    
dissolved a half tablespoonful salt1 two
 tablespoonfuls molasses1 a half        
teaspoonful mustard1 and a pinch of     
soda4 ,pack in the beans until about a  
third full1 then place in it a pound 7or
 less1 if preferred7 of streaked pig    
pork1 the skin of which has been scored4
 ,cover with a layer of beans1 letting  
the rind of the pork just show through4 
,now add enough more seasoned hot water 
to cover the beans1 and bake covered in 
a slow oven all day or night4 ,when done
 the beans should be soft1 tender and   
moist but brown and whole1 and the pork 
cooked to a jelly4   ,,breaded ,,potato 
,,balls--,pare1 boil and mash potatoes  
and whip into three cups of potato three
 level tablespoons of butter1 two       
tablespoons of hot milk1 salt and pepper
 to taste2 also two teaspoons of onion  
juice and two level tablespoons of      
chopped parsley1 one-quarter cup of     
grated mild cheese and two well-beaten  

eggs4 ,beat well and set aside to cool4 
,mold into small balls1 roll each in    
beaten egg1 in fine stale breadcrumbs1  
and then fry in deep hot fat4           
,,cabbage ,,and ,,cheese--,boil the     
cabbage in two waters1 then drain1 cool 
and chop4 ,season well with salt and    
pepper and spread a layer in a buttered 
baking dish4 ,pour over this a white    
sauce made from a tablespoonful each of 
flour and butter and a cup of milk4 ,add
 two or three tablespoonfuls of finely  
broken cheese4 ,now add another layer of
 cabbage1 then more of the white sauce  
and cheese1 and so on until all the     
material is used4 ,sprinkle with fine   
crumbs1 bake covered about half an hour1
 then uncover and brown4   ,,cauliflower
 ,,au ,,gratin--,select a firm1         
well-shaped cauliflower1 and after the  
preliminary soaking in cold salt water  
throw into a kettle of boiling water and
 cook half an hour1 until tender4       
,drain1 pick off the flowers and lay to 
one side1 while you pick the stalks into

 small pieces4 ,lay on the bottom of a  
rather shallow buttered baking dish1    
sprinkle with pepper1 grated cheese and 
cracker crumbs4 ,dot with pieces of     
butter4 ,add a little milk1 then a layer
 of the flowerets and another sprinkling
 of milk1 cheese and pepper4            
,,cauliflower ,,fritters--,soak and boil
 the cauliflower in the usual way1 then 
separate into flowers4 ,dip each piece  
into a thin batter1 plunge into boiling 
fat and fry a delicate brown4 ,serve    
very hot on napkins4 ,if preferred1 the 
pieces may be dipped into a mixture of  
salt1 pepper1 vinegar and oil1 then     
fried4   ,,creamed ,,spaghetti--,have   
two quarts of water boiling in a kettle 
and one-third of a pound of spaghetti4  
,hold a few pieces of the spaghetti at a
 time in the water and as the ends      
soften turn them round and round and    
down into the kettle4 ,when all are in  
the water put on a cover and cook the   
spaghetti twenty minutes1 then drain4   
,make a cream sauce with a rounding     

tablespoon each of flour and butter and 
one cup of cream4 ,season with one-half 
teaspoon of salt and a few grains of    
pepper4 ,stir in the spaghetti cut in   
inch pieces1 turn on to a dish1 and     
sprinkle with finely grated cheese4     
,,fried ,,corn--,cut the corn off the   
cob1 leaving the grains as separate as  
possible4 ,fry in just enough butter to 
keep it from sticking to the pan1       
stirring very often4 ,when nicely       
browned add salt and pepper and a little
 rich cream4 ,do not set near the fire  
after adding the cream4   ,,fried       
,,tomatoes--,wipe some smooth solid     
tomatoes and slice and fry in a spider  
with butter or pork fat4 ,season well   
with salt and pepper4   ,,glazed        
,,carrots ,,with ,,peas--,wash1 scrape  
and cut three medium-sized carrots in   
one-fourth inch slices1 then1 in cubes  
or fancy shapes1 drain and put in       
saucepan with one-half cup butter1      
one-third cup sugar1 and one tablespoon 
fine chopped fresh mint leaves4 ,cook   

slowly until glazed and tender4 ,drain  
and rinse one can ,french peas and heat 
in freshly boiling water five minutes4  
,again drain and season with butter1    
salt and pepper4 ,mound peas on hot dish
 and surround with carrots4   ,,glazed  
,,sweet ,,potatoes--,put two rounding   
tablespoons of butter and one of sugar  
into a casserole and set on the back of 
the range to heat slowly4 ,when hot lay 
in raw1 pared sweet potatoes cut in     
halves1 lengthwise4 ,dust with salt and 
pepper and put in another layer of      
seasoned potatoes and enough boiling    
water to stand one-half inch deep in the
 dish4 ,put on the close-fitting cover  
and set in the oven to cook slowly4     
,when the potatoes are tender serve in  
the same dish with the sweet sauce that 
will not be entirely absorbed in the    
cooking4 ,this way of preparing sweet   
potatoes pleases the ,southern taste1   
which demands sugar added to the        
naturally sweet vegetable4   ,,glazed   
,,sweet ,,potatoes--,sweet potatoes1    

like squash and peas1 lose a little of  
their sweetness in cooking1 and when    
recooked it is well to add a little     
sugar4 ,slice two large cooked sweet    
potatoes and lay in a small baking dish1
 sprinkle with a level tablespoon of    
sugar and a few dashes of salt and      
pepper1 add also some bits of butter4   
,pour in one-half cup of boiling water1 
bake half an hour1 basting twice with   
the butter and water4   ,,green ,,melon 
,,saute--,there are frequently a few    
melons left on the vines which will not 
ripen sufficiently to be palatable      
uncooked4 ,cut them in halves1 remove   
the seeds and then cut in slices        
three-fourths of an inch thick4 ,cut    
each slice in quarters and again1 if the
 melon is large1 pare off the rind1     
sprinkle them slightly with salt and    
powdered sugar1 cover with fine crumbs2 
then dip in beaten egg1 then in crumbs  
again1 and cook slowly in hot butter1   
the same as eggplant4 ,drain1 and serve 
hot4 ,when the melons are nearly ripe   

they may be sauted in butter without    
crumbs4   ,,japanese ,,or ,,chinese     
,,rice--,wash one cup of rice1 rubbing  
it through several waters until the     
water runs clear4 ,put in               
porcelain-lined stewpan with a quart of 
soup stock and bay leaves and boil      
twenty minutes4 ,the stock must be hot  
when added to the rice4 ,shake the      
kettle in which it is cooking several   
times during the cooking and lift       
occasionally with a fork4 ,do not stir4 
,pour off any superfluous stock         
remaining at the end of twenty minutes1 
and set on the back of the stove or in  
the oven1 uncovered1 to finish swelling 
and steaming4 ,just before serving add  
one cup of hot tomato juice1 a quarter  
cup of butter1 a tablespoon chopped     
parsley1 a dash of paprika1 and one     
tablespoon of grated cheese4 ,serve with
 grated cheese4   ,,lima ,,beans ,,with 
,,nuts--,soak one cup of dry lima beans 
over night4 ,in the morning rip off the 
skins1 rinse and put into the bean pot  

with plenty of water and salt to season1
 rather more than without the nuts4 ,let
 cook slowly in the oven and until      
perfectly tender2 add one-half cup of   
walnut meal1 stirring it in well2 let   
cook a few minutes1 and serve4          
,,macaroni ,,with ,,apricots--,stew     
twenty halves of fresh apricots in half 
a cup of sugar and enough water to make 
a nice sirup when they are done4 ,before
 removing from the fire add a heaping   
tablespoonful of brown flour and cook   
until the sirup is heavy and smooth4    
,parboil ten sticks of macaroni broken  
in two-inch pieces1 drain1 add to one   
pint of scalding hot milk two ounces of 
sugar4 ,throw in the parboiled macaroni 
and allow it to simmer until the milk is
 absorbed2 stir it often4 ,pour all the 
juice or sauce from the apricots into   
the macaroni1 cover the macaroni well1  
set on back of the stove for fifteen    
minutes1 then take off and allow to     
cool4 ,when cold form a pile of macaroni
 in the center of the dish and cover    

with apricots1 placing them in circles  
around and over it4   ,,macaroni ,,and  
,,cheese--,cook macaroni broken up into 
short length in boiling salted water4   
,boil uncovered for twenty or thirty    
minutes1 then drain4 ,fill a buttered   
pudding dish with alternate layers of   
macaroni and grated cheese1 sprinkling  
pepper1 salt and melted butter over each
 layer4 ,have top layer of cheese1      
moisten with rich milk1 bake in moderate
 oven until a rich brown4   ,,scrambled 
,,cauliflower--,trim off the coarse     
outer leaves of a cauliflower4 ,after   
soaking and cooking1 drain well and     
divide into branches4 ,sprinkle with    
nutmeg1 salt and pepper and toss into a 
frying pan with hot butter or olive oil4
   ,,macaroni ,,or ,,spaghetti ,,served 
,,in ,,italian ,,style--,break a pound  
of macaroni or spaghetti into small     
pieces4 ,put into boiling salted water  
and boil about twenty minutes4 ,then    
drain and arrange on platter4 ,sprinkle 
on each layer grated cheese and mushroom

 sauce4 ,serve hot4   ,,mushroom        
,,sauce1 ,,italian ,,style--7,for       
macaroni1 spaghetti1 ravioli and        
rice47--,a small piece of butter about  
the size of an egg4 ,one or two small   
onions1 cut very small4 ,about two      
pounds of beef4 ,let all brown4 ,prepare
 as you would a pot roast4 ,add ,italian
 dried mushrooms1 soaked over night in  
hot water1 chopped in small pieces4 ,add
 about one-half can of tomatoes4 ,let   
all cook well4 ,salt and pepper to      
taste4 ,add a little flour to thicken4  
,,mold ,,spinach--,remove roots and     
decayed leaves1 wash in several waters  
until no grit remains4 ,boil in water to
 nearly cover until tender1 drain1 rinse
 in cold water1 drain again1 chop very  
fine2 reheat in butter1 season with salt
 and pepper and pack in small cups4     
,turn out and garnish with sifted yolk  
of egg4   ,,nut ,,parsnip ,,stew--,wash1
 scrape and slice thin two good-sized   
parsnips4 ,cook until perfectly tender  
in two quarts of water4 ,when nearly    

done add a teaspoon of salt and when    
thoroughly done a teaspoon of flour     
mixed with a little cold water1 stir    
well and let boil until the flour is    
well cooked1 then stir in one-half cup  
of walnut meal1 let boil up once1 and   
serve immediately4   ,,potatoes ,a ,,la 
,,maitre ,d',,hotel--,slice cold boiled 
potatoes thin4 ,melt a rounding         
tablespoonful of butter in a saucepan1  
add a heaping pint bowl of the potatoes1
 season with salt and pepper1 and heat4 
,now add a teaspoon of lemon juice and  
the same of finely minced parsley1 and  
serve at once4   ,,potatoes ,,au        
,,gratin--,make a white sauce1 using one
 tablespoonful of butter1 one of flour1 
one-half a teaspoonful salt1 one-quarter
 of a teaspoonful of white pepper and   
one cupful of milk4 ,cut cold boiled    
potatoes into thick slices1 or1 better  
still1 into half-inch cubes4 ,butter a  
baking dish1 put in it a layer of the   
sauce1 then one of the potatoes1        
previously lightly seasoning with salt  

and pepper4 ,continue until all are in1 
the proportion of potato being about two
 cupfuls4  ,to one cupful of dried and  
sifted breadcrumbs1 add one teaspoonful 
of melted butter and stir until it is   
evenly mixed through4 ,spread this over 
the contents of the baking dish1 and    
place in a quick oven for twenty        
minutes1 or until nicely browned4 ,for a
 change1 a little onion juice1 chopped  
parsley or grated cheese may be added to
 the sauce4   ,,potato ,,creamed--,cut  
cold boiled potatoes into small dice and
 cover them in a small saucepan with    
milk4 ,let them stand where they will   
heat slowly and absorb nearly all the   
milk4 ,when hot add to one pint of      
potatoes a tablespoon of salt and a dash
 of white pepper4 ,sprinkle a little    
finely chopped parsley over the top as a
 garnish4   ,,potato ,,mold--,mash some 
potato smoothly1 add to it some butter  
and a little milk to make it smooth but 
not wet4 ,season with white pepper and  
salt and add enough chopped parsley to  

make it look pretty4 ,press into greased
 mold and bake for half an hour until   
lightly browned4 ,dust with crumbs and  
serve4   ,,potato ,,parisienne--,potato 
marbles seasoned with minced parsley1   
butter and lemon juice are liked by     
many4 ,others find that they are not    
sufficiently seasoned1 that is1 the     
seasoning has not penetrated into the   
potatoes1 especially if a large cutter  
has been used4 ,this method will be     
found to remedy this fault1 giving a    
seasoning which reaches every portion of
 the potato4 ,it may not be quite so    
attractive as the somewhat underdone    
marbles1 but the flavor is finer4  ,pare
 the potatoes and steam or boil them    
until soft1 being careful they do not   
cook too fast4 ,drain off the water and 
let them stand uncovered until dry4     
,then cut in quarters lengthwise1 and   
then in thin slices1 letting them drop  
into a stewpan containing melted butter1
 salt and paprika4 ,when all are sliced 
cover them and let them heat for a few  

minutes1 add minced parsley and lemon   
,juice1 shake them about so the         
seasoning will be well mixed and serve  
at once4   ,,potato ,,puffs--,no4       
#a--,to one cup of mashed potato add one
 tablespoon of butter1 one egg1 beaten  
light1 one-half cup of cream or milk1 a 
little salt4 ,beat well and fill popover
 pans half full4 ,bake until brown in   
quick oven4   ,,potato ,,puffs--,no4    
#b--;,add hot milk to cold mashed potato
 beat up thoroughly4 ,add one or two    
well-beaten eggs1 leaving out the yolks 
if preferred whiter4 ,drop in spoonfuls 
on a buttered tin1 place a piece of     
butter on the top of each and bake a    
delicate brown or put in a pudding dish 
and butter the top and bake till of a   
light brown on top4 ,fifteen minutes in 
a hot oven will be sufficient4   ,,rice 
,a ,,la ,,georgienne ,,for ,,five       
,,persons--,wash one pound of rice in   
several changes of cold water until     
water is clear1 and cook until soft1 but
 not soft enough to mash between the    

fingers4 ,let it drip1 cool and drip    
again4 ,add it to one-quarter pound of  
melted butter1 not browned1 season with 
salt and pepper4 ,mix thoroughly2 bake  
in covered dish for twenty minutes4     
,,rice ,,in ,,tomatoes--,cook some rice 
in boiling salted water until tender and
 season highly with pepper4 ,cut a small
 slice from the top of each ripe tomato1
 take out the seeds1 fill with the      
seasoned rice1 put a bit of butter on   
each1 set in the oven and bake until the
 tomato is tender4   ,,rice ,,served    
,,in ,,italian ,,style ,,with ,,mushroom
 ,,sauce--,steam or boil one-half pound 
of rice until done1 then drain4 ,remove 
meat from mushroom sauce4 ,drop rice    
into mushroom sauce and cook about five 
minutes4 ,pour on platter and sprinkle  
heavy with grated cheese4   ,,scalloped 
,,tomatoes--,drain a half can of        
tomatoes from some of their liquor and  
season with salt1 pepper1 a few drops of
 onion juice and one teaspoonful sugar4 
,cover the bottom of a small buttered   

baking dish with buttered cracker       
crumbs1 cover with tomatoes and sprinkle
 the top thickly with buttered crumbs4  
,bake in a hot oven4 ,buttered cracker  
crumbs are made by simply rolling common
 crackers with a rolling pin and        
allowing one-third cupful of melted     
butter to each cupful of crumbs4 ,this  
recipe takes about one and one-third    
cupfuls of crumbs4   ,,spaghetti ,a     
,l',,italienne--,let it cook until the  
water nearly boils away and it is very  
soft4 ,the imported spaghetti is so firm
 that it may be cooked a long time      
without losing its shape4 ,when the     
water has boiled out1 watch it and      
remove the cover so it will dry off4    
,then draw the mass to one side and put 
in a large lump of butter1 perhaps a    
tablespoon1 and let it melt1 then stir  
in until the butter is absorbed1 and    
pour on one cup of the strained juice   
from canned tomatoes4 ,season with salt 
and paprika1 and let it stew until the  
spaghetti has absorbed the tomato4 ,the 

spaghetti1 if cooked until soft1 will   
thicken the tomato sufficiently and it  
is less work than to make a tomato      
sauce4 ,turn out and serve as an entree1
 or a main dish for luncheon and pass   
grated sap sago or other cheese to those
 who prefer it4 ,when you have any stock
 like chicken or veal1 add that with the
 tomato or alone if you prefer and scant
 the butter4  ,,stuffed ,,cabbage--,cut 
the stalk out of two or more young      
cabbages and fill with a stuffing made  
from cooked veal1 chopped or ground very
 fine1 seasoned well with salt and      
pepper1 and mixed with the beaten yolk  
of an egg4 ,tie a strip of cheese cloth 
round each cabbage1 or if small1 twine  
will hold each together4 ,put into a    
kettle with boiling water to cover and  
cook until tender4 ,drain1 unbind and   
serve hot4   ,,stuffed ,,egg            
,,plant--,wash a large egg plant1 cut in
 halves the long way and scoop the      
inside out with a teaspoon1 leaving each
 shell quite empty1 but unbroken4 ,cook 

the inside portion in one-half cup of   
water1 then press through a strainer and
 mix with one-half cup of bread crumbs1 
one rounding tablespoon of butter and   
season with salt and pepper4 ,the shells
 should lie in salt and water after     
scraping1 and when ready to fill them   
wipe them dry and pack the filling4     
,scatter fine crumbs over the top1 dot  
with butter and bake twenty minutes4    
,,stuffed ,,potatoes--,select smooth1   
even sized potatoes and bake until done4
 ,remove one end1 carefully scrape out  
the center of each mash and season with 
salt and butter1 add a generous portion 
of nut meat and fill the shells with the
 mixture4 ,cover with the piece that was
 cut off1 wrap each potato in tissue    
paper and serve4   ,,corn ,,stewed      
,,with ,,cream--,select a half dozen    
ears of ,indian corn1 remove the silks  
and outer husks1 place them in a        
saucepan and cover with water4 ,cook1   
drain1 and cut the corn off the cobs    
with a sharp knife1 being very careful  

that none of the cob adheres to the     
corn4 ,place in a stewpan with one cup  
of hot bechamel sauce1 one-half         
breakfast-cupful of cream and about     
one-quarter of an ounce of butter4      
,season with pepper and salt and a      
little grated nutmeg4 ,cook gently on a 
stove for five minutes1 place in a hot  
dish and serve4     ,,sauces            
,,cucumber ,,sauce--,pare two good sized
 cucumbers and cut a generous piece from
 the stem end4 ,grate on a coarse grater
 and drain through cheese cloth for half
 an hour4 ,season the pulp with salt1   
pepper and vinegar to suit the taste4   
,serve with broiled1 baked or fried     
fish4   ,,gherkin ,,sauce--,put a sprig 
of thyme1 a bay-leaf1 a clove of garlic1
 two finely chopped shallots1 and a     
cayenne pepper1 and salt into a         
saucepan1 with one breakfast cup of     
vinegar4 ,place pan on fire and when    
contents have boiled for thirty minutes1
 add a breakfast cup of stock or good   
broth4 ,strain it through a fine hair   

sieve and stir in one and one-half      
ounces of liquefied butter mixed with a 
little flour to thicken it4 ,place it   
back in the saucepan and when it boils  
stir in it a teaspoonful or so of       
parsley very finely chopped1 two or     
three ounces of pickle gherkins1 and a  
little salt if required4   ,,giblet     
,,sauce--,put the giblets from any bird 
in the saucepan with sufficient stock or
 water to cover them and boil for three 
hours1 adding an onion and a few        
peppercorns while cooking4 ,take them   
out1 and when they are quite tender     
strain the liquor into another pan and  
chop up the gizzards1 livers1 and other 
parts into small pieces4 ,take a little 
of the thickening left at the bottom of 
the pan in which a chicken or goose has 
been braised1 and after the fat has been
 taken off1 mix it with the giblet      
liquor and boil until dissolved4 ,strain
 the sauce1 put in the pieces of giblet1
 and serve hot4   ,,gooseberry          
,,sauce--,pick one pound of green       

gooseberries and put them into a        
saucepan with sufficient water to keep  
them from burning1 when soft mash them1 
grate in a little nutmeg and sweeten to 
taste with moist sugar4 ,this sauce may 
be served with roast pork or goose      
instead of apple sauce4 ,it may also be 
served with boiled mackerel4 ,a small   
piece of butter will make the sauce     
richer4   ,,half-,,glaze ,,sauce--,put  
one pint of clear concentrated veal     
gravy in a saucepan1 mix it with two    
wine-glassfuls of ,madeira1 a bunch of  
sweet herbs1 and set both over the fire 
until boiling4 ,mix two tablespoonfuls  
of potato flour to a smooth paste with a
 little cold water1 then mix it with the
 broth and stir until thick4 ,move the  
pan to the side of the fire and let the 
sauce boil gently until reduced to      
two-thirds of its original quantity4    
,skim it well1 pass it through a silk   
sieve1 and it is ready for use4   ,,ham 
,,sauce--,after a ham is nearly all used
 up pick the small quantity of meat     

still remaining1 from the bone1 scrape  
away the uneatable parts and trim off   
any rusty bits from the meat1 chop the  
bone very small and beat the meat almost
 to a paste4 ,put the broken bones and  
meat together into a saucepan over a    
slow fire1 pour over them one-quarter   
pint of broth1 and stir about           
one-quarter of an hour1 add to it a few 
sweet herbs1 a seasoning of pepper and  
one-half pint of good beef stock4 ,cover
 the saucepan and stir very gently until
 well flavored with herbs1 then strain  
it4 ,a little of this added to any gravy
 is an improvement4   ,,horseradish     
,,sauce--,place in a basin one          
tablespoonful of moist sugar1 one       
tablespoonful of ground mustard1 one    
teacupful of grated horseradish1 and one
 teaspoonful of turmeric1 season with   
pepper and salt and mix the ingredients 
with a teacupful of vinegar or olive    
oil4 ,when quite smooth1 turn the sauce 
into a sauceboat1 and it is ready to be 
served4   ,,lemon ,,butter--,cream four 

level tablespoons of butter and add     
gradually one tablespoon of lemon juice 
mixing thoroughly4   ,,lemon ,,sauce    
,,for ,,fish--,squeeze and strain the   
juice of a large lemon into a lined     
saucepan1 put in with it one-fourth     
pound butter and pepper1 and salt to    
taste4 ,beat it over the fire until     
thick and hot1 but do not allow to boil4
 ,when done mix with sauce the beaten   
yolks of two eggs4 ,it is then ready to 
be served4   ,,lobster ,,butter--,take  
the head and spawn of some hen lobsters1
 put them in a mortar and pound1 add an 
equal quantity of fresh butter1 and     
pound both together1 being sure they are
 thoroughly mixed4 ,pass this through a 
fine hair sieve1 and the butter is then 
ready for use4 ,it is very nice for     
garnishing or for making sandwiches4    
,,maitre ,d',,hotel ,,butter--,cream    
one-fourth cup of butter4 ,add one-half 
teaspoon salt1 a dash of pepper and a   
tablespoon of fine chopped parsley1     
then1 very slowly to avoid curdling1 a  

tablespoon of lemon juice4 ,this sauce  
is appropriate for beefsteak and boiled 
fish4   ,,sauce ,a ,,la ,,metcalf--,put 
two or three tablespoonfuls of butter in
 a saucepan1 and when it melts add about
 a tablespoonful of ,liebig's ,extract  
of ,beef2 season and gradually stir in  
about a cupful of cream4 ,after taking  
off1 add a wine-glassful of ,sherry or  
,madeira4   ,,parsley ,,and ,,lemon     
,,sauce--,squeeze the juice from a      
lemon1 remove the pips1 and mince fine  
the pulp and rind4 ,wash a good handful 
of parsley1 and shake it as dry as      
possible1 and chop it1 throwing away the
 stalks4 ,put one ounce of butter and   
one tablespoonful of flour into a       
saucepan1 and stir over fire until well 
mixed4 ,then put in the parsley and     
minced lemon1 and pour in as much clear 
stock as will be required to make the   
sauce4 ,season with a small quantity of 
pounded mace1 and stir the whole over   
the fire a few minutes4 ,beat the yolks 
of two eggs with two tablespoonfuls of  

cold stock1 and move the sauce to the   
side of the fire1 and when it has cooled
 a little1 stir in the eggs4 ,stir the  
sauce for two minutes on the side of the
 fire1 and it will be ready for serving4
   ,,poivrade ,,sauce--,put in a stewpan
 six scallions1 a little thyme1 a good  
bunch of parsley1 two bay-leaves1 a     
dessert-spoonful of white pepper1 two   
tablespoons of vinegar and two ounces of
 butter1 and let all stew together until
 nearly all the liquor has evaporated2  
add one teacupful of stock1 two         
teacupfuls of ,spanish sauce4 ,boil this
 until reduced to one-half1 then serve4 
,,royal ,,sauce--,put four ounces of    
fresh butter and the yolks of two fresh 
eggs into a saucepan and stir them over 
the fire until the yolks begin to       
thicken1 but do not allow them to cook  
hard4 ,take sauce off the fire and stir 
in by degrees two tablespoonfuls of     
tarragon vinegar1 two tablespoons of    
,indian soy1 one finely chopped green   
gherkin1 one small pinch of cayenne     

pepper1 and a small quantity of salt4   
,when well incorporated keep sauce in a 
cold place4 ,when cold serve with fish4 
,,sauce ,,for ,,fish--,simmer two cups  
of milk with a slice of onion1 a slice  
of carrot cut in bits1 a sprig of       
parsley and a bit of bay-leaf for a few 
minutes4 ,strain onto one-quarter cup of
 butter rubbed smooth with the same     
flour4 ,cook five minutes and season    
with a level teaspoon of salt and a     
saltspoon of pepper4   ,,sauce          
,,mayonnaise--,place in an earthen bowl 
a couple of fresh egg yolks and one-half
 teaspoonful of ground ,english mustard1
 half pinch of salt1 one-half           
saltspoonful red pepper1 and stir well  
for about three minutes without         
stopping1 then pour in1 one drop at a   
time1 one and one-half cupfuls of best  
olive oil1 and should it become too     
thick1 add a little at a time some good 
vinegar1 stirring constantly4   ,,sauce 
,,tartare--,use one-half level teaspoon 
of salt and mustard1 one teaspoon of    

powdered sugar1 and a few grains of     
cayenne beaten vigorously with the yolks
 of two eggs4 ,add one-half cup of olive
 oil slowly and dilute as needed with   
one and one-half tablespoon of vinegar4 
,add one-quarter cup of chopped pickles1
 capers and olives mixed4   ,,tartar    
,,sauce--,mix one tablespoon of vinegar1
 one teaspoon of lemon juice1 a         
saltspoon of salt1 a tablespoon of any  
good catsup and heat over hot water4    
,heat one-third cup of butter in a small
 saucepan until it begins to brown1 then
 strain onto the other ingredients and  
pour over the fish on the platter4      
,,shrimp ,,sauce--,pour one pint of     
poivrade sauce and butter sauce into a  
saucepan and boil until somewhat        
reduced4 ,thicken the sauce with two    
ounces of lobster butter4 ,pick one and 
one-half pints of shrimps1 put them into
 the sauce with a small quantity of     
lemon juice1 stir the sauce by the side 
of the fire for a few minutes1 then     
serve it4   ,,sauce ,,for ,,fried       

,,pike--,peel and chop very fine one    
small onion1 one green pepper1 half a   
peeled clove1 and garlic4 ,season with  
salt1 red pepper and half a             
wine-glassful of good white wine4 ,boil 
about two minutes and add a gill of     
tomato sauce and a small tomato cut in  
dice shaped pieces4 ,cook about ten     
minutes4     ,,rolls1 ,,bread ,,and     
,,muffins   ,,breakfast ,,rolls--,sift a
 quart of flour and stir into it a      
saltspoonful of sugar1 a cup of warm    
milk1 two tablespoonfuls of melted      
shortening and two beaten eggs4         
,dissolve a quarter of a cake of        
compressed yeast in a little warm milk  
and beat in last of all4 ,set the dough 
in a bowl to rise until morning4 ,early 
in the morning make lightly and quickly 
into rolls and set to rise near the     
range for twenty minutes4   ,,egg       
,,rolls--,two cups flour1 one level     
teaspoon salt1 two level teaspoons      
baking powder1 two level tablespoons    
lard1 two level tablespoons butter1 one 

egg1 one-half cup milk4 ,sift together  
the flour1 salt1 and baking powder1 work
 in the shortening with the fingers4    
,add the egg well beaten and mixed with 
the milk4 ,mix well1 toss onto a floured
 board and knead lightly4 ,roll out and 
cut in two-inch squares4 ,place a       
half-inch apart in a buttered pan4 ,gash
 the center of each with a sharp knife4 
,brush over with sugar and water1 and   
bake fifteen minutes in a hot oven4     
,,excellent ,,tea ,,rolls--,scald one   
cup of milk and turn into the mixing    
bowl4 ,when nearly cool add a whole     
yeast cake and beat in one and a half   
cups of flour4 ,cover and let rise4 ,add
 one-quarter cup of sugar1 one level    
teaspoon of salt1 two beaten eggs1 and  
one-third cup of butter4 ,add flour     
enough to make a dough that can be      
kneaded4 ,cover and let rise4 ,roll out 
one-half inch thick1 cut in rounds1     
brush one-half each with melted butter1 
fold and press together4 ,set close     
together in the pan1 cover with a cloth1

 let rise1 and bake4   ,,light          
,,luncheon ,,rolls--,heat one cup of    
milk to the scalding point in a double  
boiler1 add one rounding tablespoon of  
butter1 one level tablespoon of sugar1  
and one level teaspoon of salt4 ,stir   
and set into cold water until lukewarm1 
then add one yeast cake dissolved in    
one-quarter cup of lukewarm water1 and  
two cups of flour4 ,beat hard for two or
 three minutes1 cover1 and let rise     
until very light4 ,add flour to make a  
dough that can be kneaded and let rise  
again4 ,knead1 shape into small rolls4  
,set them close together in a buttered  
baking pan1 let rise light1 and bake in 
a quick oven4   ,a ,,pan ,,of           
,,rolls--,scald one pint of milk and add
 one rounding tablespoon of lard4 ,mix  
in one quart of sifted bread flour1     
one-quarter cup of sugar1 a saltspoon of
 salt and one-half yeast cake dissolved 
in one-half cup of lukewarm water4      
,cover and let rise over night4 ,in the 
morning roll half an inch thick cut into

 rounds1 spread a little soft butter on 
one-half of each1 fold over and press   
together4 ,let rise until light and bake
 in a quick oven4 ,rolls may be raised  
lighter than a loaf of bread because the
 rising is checked as soon as they are  
put into the oven4   ,,raised ,,graham  
,,rolls--,scald two cups of milk and    
melt in it two level tablespoons of     
butter and one-half level teaspoon of   
salt4 ,when cool add two tablespoons of 
molasses and one-half yeast cake        
dissolved in a little warm water4 ,add  
white flour to make a thin batter1 beat 
until smooth and set in a warm place    
until light4 ,when well risen stir in   
whole meal to make a dough just stiff   
enough to knead4 ,knead until elastic   
then place it in the original bulk4     
,flour the board and turn the risen     
dough out carefully1 pat out one inch   
thick with the rolling pin and make into
 small rolls4 ,place these rolls close  
together in the pan1 brush over with    
milk and let rise until very light4     

,bake in a quick oven4   ,,rye          
,,breakfast ,,cakes--,beat the egg      
light1 add one-half cup of sugar1 two   
cups of milk1 a saltspoon of salt1 one  
and one-half cups of rye meal1 one and  
one-half cups of flour and three level  
teaspoons of baking powder4 ,bake in a  
hot greased gem pan4   ,,breakfast      
,,cakes--,sift one cup of corn meal1    
one-quarter teaspoon of salt and two    
level teaspoons of sugar together1 stir 
in one cup of thick sour milk1 one-half 
tablespoonful melted butter1 one well   
beaten egg and one-half teaspoon of     
soda1 measured level4 ,beat hard and    
bake in gem pans in a quick oven4       
,,scotch ,,oat ,,cakes--,can be either  
fried on a griddle or broiled over a    
fire4 ,the meal for this purpose should 
be ground fine4 ,put a quart of the meal
 in a baking dish with a teaspoonful of 
salt4 ,pour in little by little just    
enough cold water to make a dough and   
roll out quickly before it hardens into 
a circular sheet about a quarter of an  

inch thick4 ,cut into four cakes and    
bake slowly for about twenty minutes on 
an iron griddle4 ,do not turn but toast 
after they are cooked4   ,,scotch       
,,scones--,two cups flour1 four level   
teaspoons baking powder1 two level      
tablespoons sugar1 one level teaspoon   
salt1 three level tablespoons butter1   
one whole egg or two yolks1 one cup     
buttermilk4 ,sift together the flour1   
baking powder1 sugar and salt1 and work 
in the butter with the fingers1 then add
 the buttermilk and egg well beaten4    
,mix well1 turn onto floured board and  
knead slightly4 ,roll out one-half inch 
thick4 ,cut with small biscuit cutter   
and cook on a hot griddle1 turning once4
   ,,log ,,cabin ,,toast ,,for          
,,breakfast--,this is made up of long   
strips of bread cut to the thinness of  
afternoon tea sandwiches1 then toasted a
 delicate brown4 ,all are lightly       
buttered and piled on a hot plate log   
cabin fashion4   ,,old ,,fashion        
,,rusks--,at night make a sponge as for 

bread with two cups of scalded milk1 a  
teaspoon of salt1 yeast and flour4 ,in  
the morning put half a cup of butter    
into two cups of milk and heat until the
 butter is barely melted1 add this to   
the sponge1 one cup of sugar and three  
beaten eggs4 ,add flour to make a dough 
that can be kneaded4 ,let rise very     
light4 ,roll out one and one-half inches
 thick1 cut in round cakes1 let rise and
 bake a deep yellow color4   ,,waffles  
,,southern ,,style--,one pint of flour1 
one pint buttermilk1 one egg1 half      
teaspoon soda dissolved in little water1
 one teaspoon sugar1 one teaspoon salt1 
one teaspoon baking powder1 one         
tablespoon cornmeal1 one tablespoon     
melted butter4 ,mix as any other batter 
cake or waffles4   ,,whole ,,wheat      
,,popovers--,put two-thirds cup of whole
 wheat meal1 one and two-thirds cup of  
white flour1 and one-half level teaspoon
 of salt into a sifter and sift three   
times4 ,pour two cups of milk on slowly 
and stir until smooth4 ,beat two eggs   

five minutes1 add to the first mixture1 
and beat again for two minutes4 ,turn   
into hot greased iron gem pans and bake 
half an hour in a rather quick oven4    
,,berry ,,muffins--,mix two cups sifted 
flour1 one-half teaspoon salt and two   
rounded teaspoons baking powder4 ,cream 
one-quarter cup of butter with one-half 
cup sugar1 add well beaten yolk of one  
egg1 one cup milk1 the flour mixture and
 white of egg beaten stiff4 ,stir in    
carefully one heaped cup blueberries    
which have been picked over1 rinsed1    
dried and rolled in flour4 ,bake in     
muffin pans twenty minutes4             
,,buttermilk ,,muffins--,sift four cups 
of flour1 one-quarter cup of cornmeal1  
and one level teaspoon each of salt and 
soda three times4 ,beat two eggs well1  
add a level tablespoon of sugar1 four   
cups of buttermilk1 the dry ingredients1
 and beat hard for two minutes4 ,bake in
 muffin rings or hot greased gem pans4  
,one-half the recipe will be enough for 
a small family4   ,,english             

,,muffins--,one pint milk1 two level    
tablespoons shortening 7butter or lard71
 two level teaspoons sugar1 one level   
teaspoon salt1 one yeast cake dissolved 
in one-fourth cup lukewarm water1 flour4
 ,scald the milk and add the shortening1
 sugar1 and salt4 ,when lukewarm add the
 yeast and sufficient flour to make a   
good batter4 ,here one's judgment must  
be used4 ,beat well and let rise until  
double in bulk4 ,warm and butter a      
griddle and place on it buttered muffin 
rings4 ,fill not quite half full of the 
batter1 cover and cook slowly until     
double1 then heat the griddle quickly   
and cook for about ten minutes1 browning
 nicely underneath4 ,then turn them and 
brown the other side4 ,when cool split1 
toast and butter4   ,,graham            
,,muffins--,heat to the boiling point   
two cups of milk1 add a tablespoon of   
butter and stir until melted4 ,sift two 
cups of whole wheat flour1 one-half cup 
of white flour1 two teaspoons of baking 
powder4 ,pour on the milk and butter1   

beat1 add the yolks of two eggs well    
beaten1 then the stiffly beaten whites4 
,bake in hot greased gem pans4          
,,hominy ,,muffins--,sift twice together
 one and one-half cups of flour1 three  
level teaspoons of baking powder1 one   
level tablespoon of sugar1 and a        
saltspoon of salt4 ,to one cup of boiled
 hominy add two tablespoons of melted   
butter and one cup of milk4 ,add to the 
dry ingredients and beat1 then add two  
well beaten eggs4 ,pour the batter into 
hot greased gem pans and bake4          
,,muffins--,sift a saltspoon of salt1   
two level teaspoons of baking powder1   
and two cups of flour together4 ,beat   
the yolks of two eggs1 add one cup of   
milk1 two tablespoons of melted butter1 
and the dry ingredients4 ,beat1 add     
lightly the stiffly beaten whites of two
 eggs1 fill hot buttered gem pans       
two-thirds full1 and bake in a hot oven4
   ,,quick ,,muffins ,,in ,,rings--,beat
 two eggs1 yolks and whites separately4 
,add to the yolks two cups of milk1 one 

level teaspoon of salt1 one tablespoon  
of melted butter and two cups of flour  
in which two level teaspoons of baking  
powder have been sifted1 and last the   
stiffly beaten whites of the eggs4 ,when
 well mixed bake in greased muffin rings
 on a hot griddle4 ,turn over when risen
 and set1 as both sides must be browned4
   ,,boiled ,,rice ,,muffins--,to make  
muffins with cooked rice1 sift two and  
one-quarter cups of flour twice with    
five level teaspoons of baking powder1  
one rounding tablespoon of sugar1 and a 
saltspoon of salt4 ,put in one well     
beaten egg1 half a cup of milk1 and     
three-quarters cup of boiled rice mixed 
with another half cup of milk1 and two  
tablespoons of melted butter4 ,beat     
well1 pour into hot gem pans and bake4  
,,boston ,,brown ,,bread--,to make one  
loaf sift together one cup of cornmeal1 
one cup rye meal1 and one cup of graham 
flour1 with three-quarters cup of       
molasses and one and three-quarters cup 
sweet milk4 ,add one-half teaspoonful of

 soda dissolved in warm water4 ,turn    
into a well buttered mold which may be a
 five-pound lard pail1 if no other mold 
is handy4 ,set on something that will   
keep mold from bottom of kettle and turn
 enough boiling water to come half way  
up on the mold4 ,cover the kettle and   
keep the kettle boiling steadily for    
three and one-half hours4 ,if water     
boils away add enough boiling water to  
keep the same amount of water in kettle4
 ,put in molds and cut when cool4       
,,crisp ,,white ,,corncake--,two cups   
scalded milk1 one cup white cornmeal1   
two level teaspoons salt4 ,mix the salt 
and cornmeal and add gradually the hot  
milk4 ,when well mixed1 pour into a     
buttered dripping pan and bake in a     
moderate oven until crisp4 ,serve cut in
 squares4 ,the mixture should not be    
more than one-fourth inch deep when     
poured into pan4   ,,croutons--,croutons
 made coarsely are no addition to a     
soup4 ,for the best sort1 cut out stale 
bread into half-inch slices1 spread with

 butter1 then trim away the crust4 ,cut 
into small cubes1 put into a pan and set
 in a hot oven4 ,if the croutons incline
 to brown unevenly shake the pan4       
,,egg ,,bread--,one pint of boiling     
water1 half pint white cornmeal to      
teaspoon salt1 two tablespoonfuls of    
butter1 two eggs1 one cup milk1 bake in 
a moderate oven4   ,,graham             
,,bread--,put one cup of scalded and    
cooled milk1 one cup of water1 two cups 
of flour and one-half yeast cake        
dissolved in one cup of lukewarm water  
into a bowl and let rise over night4 ,in
 the morning add a level teaspoon of    
salt1 two rounding cups of graham flour 
and one-half cup sugar4 ,beat well1 put 
into two pans and let rise until light  
and bake one hour4   ,,nut ,,bread--,one
 and one-half cups of white flour1 two  
cups of graham flour1 one-half cup of   
cornmeal1 one-half cup of brown sugar   
and molasses1 one pint of sweet milk1   
one cup of chopped walnuts1 two         
teaspoons of baking powder1 one-half    

teaspoon of salt4 ,bake in a long pan   
for three-quarters of an hour4          
,,oatmeal ,,bread--,over a pint of      
rolled oats pour a quart of boiling     
water4 ,when cool add one teaspoonful   
suet1 one teaspoon butter1 one-half cup 
molasses and one-half yeast cake        
dissolved in a little water4 ,stir this 
thoroughly and then add two quarts      
sifted flour4 ,do not knead this and    
allow it to rise over night1 and in the 
morning stir it again1 and then put it  
in well buttered bread pans3 let it rise
 until it fills the pans and then bake  
in a moderate oven4 ,it takes a little  
longer to bake than white bread4        
,,oatmeal ,,bread--,cook one cup of     
rolled oats in water for serving at     
breakfast1 and one cup of molasses1 one 
and one-half cups of lukewarm water in  
which is dissolved one yeast cake and   
one teaspoon of salt4 ,mix in enough    
flour to make a stiff dough1 cover and  
let rise4 ,when very light stir down1   
put in pans1 let rise light and bake in 

a slow oven4 ,the heat should be        
sufficient at first to check the rising1
 then the baking should be slow4        
,,oriental ,,oatmeal ,,bread--,take two 
cupfuls of rolled oats1 put in bread    
pan1 turn on four cupfuls of boiling    
water1 stir for awhile4 ,add1 while hot1
 a heaping tablespoonful of lard or one 
scant tablespoonful of butter and one of
 lard1 two teaspoonfuls of salt and four
 tablespoonfuls of sugar and three of   
molasses4 ,now add two cupfuls of cold  
water 7making six cups of water in all7 
and1 if cool enough1 add one yeast cake 
dissolved in a very little water4 ,now  
stir in all the white flour it will take
 until it is as stiff as you can manage 
it with the spoon4 ,set in warm place   
over night1 and in the morning with     
spoon and knife fill your tins part     
full1 let rise to nearly top of pan1    
then bake an hour for medium size       
loaves4   ,,raisin ,,bread--,scald three
 cups of milk and add one teaspoon of   
salt and two tablespoons of sugar4 ,cool

 and add one-half yeast cake1 dissolved 
in one-quarter cup of lukewarm water4   
,mix in enough flour to make a drop     
batter and set to rise4 ,when this      
sponge is light put in two cups of      
seeded raisins and enough flour to make 
a soft dough1 but stiff enough to knead4
 ,let rise again1 then mold into two    
loaves4 ,let the loaves double in size  
and bake slowly1 covering with another  
pan for the first twenty minutes of     
baking4   ,,steamed ,,brown             
,,bread--,beat one egg light1 add one   
cup of cornmeal1 one cup rye-meal and   
one and one-half cups of flour sifted   
with a half level teaspoon of salt4 ,add
 one cup of molasses1 and after it is   
turned out put in one level teaspoon of 
soda and fill with boiling water4 ,add  
to the other one-third cup more of the  
water4 ,pour into well buttered mold and
 steam four hours4   ,,southern         
,,corncake--,mix two cups of white      
cornmeal1 a rounding tablespoon of sugar
 and a level teaspoon of salt1 then pour

 enough hot milk or milk and water to   
moisten the meal well1 but not to make  
it of a soft consistency4 ,let stand    
until cool1 then add three well beaten  
eggs and spread on a buttered shallow   
pan about half an inch thick4 ,bake in a
 quick oven1 cut in squares1 split and  
butter while hot4   ,,steamed ,,corn    
,,bread--,sift together one cup cornmeal
 and flour and a level teaspoon of salt4
 ,put one level teaspoon soda in one    
tablespoon of water1 add to one-half cup
 of molasses and stir into the meal with
 one and two-thirds cups of milk4 ,beat 
and turn into a greased mold4 ,steam    
four hours1 take off the lid of the mold
 and set in the oven fifteen minutes4   
,,steamed ,,graham ,,bread--,put into a 
mixing bowl two cups of sour milk1 one  
cup of molasses1 one level teaspoon of  
salt1 two of soda and then enough graham
 flour to make a batter as stiff as can 
be stirred with a spoon1 adding one-half
 cup of seeded raisins4 ,pour into a    
two-quart mold or lard pail well        

greased1 cover closely and set in a     
kettle of boiling water that comes      
two-thirds the depth of the mold4 ,cover
 the kettle and keep the water boiling  
constantly for four hours4   ,,whole    
,,wheat ,,bread--,scald one cupful of   
milk and one teaspoonful of butter1 one 
of salt1 one cup of water and one       
tablespoonful of sugar4 ,when lukewarm  
add half a cake of compressed yeast     
dissolved in a little water and enough  
wheat flour to make a thin batter4 ,beat
 vigorously until smooth and let rise   
until very light4 ,add as much whole    
wheat flour as you can beat in with a   
spoon4 ,pour into greased tins1 let rise
 until light and bake in moderate oven  
for one hour4  ,,asparagus              
,,fritters--,make a thick sauce with    
one-half cup of milk1 one rounding      
tablespoon of butter and one-quarter cup
 of flour4 ,stir in one cup of cooked   
asparagus tips and cool4 ,add one beaten
 egg and cook on a hot buttered griddle 
in small cakes4   ,,corn                

,,fritters--,one-half can corn1 one-half
 cup flour1 one-half level teaspoon     
baking powder1 one level teaspoon salt1 
a dash of cayenne and one egg4 ,chop the
 corn fine and add the flour1 sifted    
with the baking powder1 salt and        
cayenne4 ,add the egg yolk1 well beaten 
and fold in the white beaten stiff4     
,drop by spoonfuls into hot fat one-half
 inch deep4 ,turn once while cooking4   
,when done1 drain on brown paper and    
serve4   ,,crumb ,,griddle              
,,cakes--,soak one pint of bread crumbs 
in one pint of sour milk for an hour1   
then add a level teaspoon of soda       
dissolved in one cup of sweet milk1 and 
one well beaten egg1 half a teaspoon of 
salt and flour enough to make a drop    
batter as thick as griddle cakes are    
usually made4   ,,hominy ,,cakes--,to   
two cups of boiled hominy add two       
tablespoons of melted butter4 ,break the
 whole very fine with spoon or fork4    
,add two well beaten eggs1 one-third    
teaspoon of salt1 and a saltspoon of    

pepper4 ,form into little cakes1 after  
adding enough milk to make it of the    
right consistency to handle4 ,set cakes 
on buttered dish and dust with a little 
finely grated cheese4 ,bake in hot oven 
and serve at once4   ,,oatmeal          
,,cake--,mix fine oatmeal into a stiff  
dough with milk-warm water1 roll it to  
the thinness almost of a wafer1 bake on 
a griddle or iron plate placed over a   
slow fire for three or four minutes1    
then place it on edge before the fire to
 harden4 ,this will be good for months1 
if kept in a dry place4   ,,pineapple   
,,pancakes--,make a batter using half   
pound sifted flour and three good sized 
eggs with a cupful of milk4 ,this makes 
a very thin batter4 ,when smooth and    
free from lumps1 bake in a well buttered
 frying pan1 making the cakes about     
eight inches in diameter4 ,as soon as   
brown on one side turn4 ,when cooked on 
both sides remove to a hot serving dish 
and sprinkle with sweetened pineapple4  
,bake the remainder of batter in the    

same way1 piling in layers with the     
pineapple between the cakes4 ,cut in    
triangular pieces like pie and serve    
very hot4   ,,squash ,,fritters--,to two
 cups of mashed dry winter squash add   
one cup of milk1 two well beaten eggs1  
one teaspoon of salt1 a little pepper   
and one heaping teaspoon of baking      
powder4 ,beat well and drop by spoonfuls
 into hot butter or cooking oil and fry4
     ,,pies ,,and ,,pastries   ,a ,,good
 ,,crust ,,for ,,great ,,pies--,to a    
peck of flour1 add the yolks of three   
eggs4 ,boil some water1 put in half a   
pound of fried suet and a pound and a   
half of butter4 ,skim off the butter and
 suet and as much of the liquor as will 
make a light crust4 ,mix well and roll  
out4   ,,crust ,,for ,,custards--,take a
 half pound of flour1 six ounces of     
butter1 the yolks of two eggs1 three    
spoonfuls of cream4 ,mix well and roll  
very thin4   ,,dripping ,,crust--,take a
 pound and a half of beef drippings2    
boil in water1 strain and let it get    

cold1 taking off the hard fat4 ,scrape  
off and boil it four or five times2 then
 work it up well into three pounds of   
flour1 then add enough cold water to    
make dough1 just stiff enough to roll4  
,this makes a very fine crust4   ,,paste
 ,,for ,,tarts--,one pound of flour1    
three-quarters of a pound of butter and 
just enough cold water to mix together4 
,beat well with a rolling pin4   ,,puff 
,,paste--,take a quarter of a peck of   
flour1 rub in a pound of butter1 make it
 up into a light paste with a little    
cold waters1 just stiff enough to       
handle2 then roll out to about the      
thickness of a crown piece4 ,spread over
 with butter and sprinkle over with     
flour1 then double up and roll out      
again4 ,double and roll out seven or    
eight times4 ,it is then fit for all    
kinds of pies and tarts that require a  
puff paste4   ,,apple ,,pie--,make up a 
puff paste crust and lay some around the
 sides of a dish4 ,pare and quarter     
apples4 ,put a layer of apples in the   

dish1 sprinkle with sugar1 and add a    
little lemon peel1 cut up fine1 a little
 lemon juice1 a few cloves2 then the    
rest of the apples1 sugar and so on4    
,sweeten to taste4 ,boil the peels and  
cores of the apples in a little water1  
strain and boil the syrup with a little 
sugar4 ,pour over the apples4 ,put on   
the upper crust and bake4 ,a little     
quince or marmalade may be used1 if     
desired4  ,pears may be used instead of 
apples1 omitting the quince or          
marmalade4  ,pies may be buttered when  
taken from oven4 ,if a sauce is desired1
 beat up the yolks of two eggs1 add half
 pint of cream1 little nutmeg and sugar4
 ,put over a slow fire1 stirring well   
until it just boils up4 ,take off the   
upper crust and pour the sauce over the 
pie1 replacing the crust4   ,,apple     
,,pie--,,southern ,,style--,for four    
pies half pound butter1 quarter pound of
 lard1 half dinner teaspoon of salt1    
work four cups flour and the above      
ingredients with a fork1 and then mix   

with ice water and mix it so it will    
just stick together4 ,then ready for    
use4   ,,beaten ,,cream ,,pie--,line a  
plate with good paste1 prick in several 
places to prevent rising out of shape4  
,bake and spread over some jelly or jam 
about half an inch thick1 and cover with
 one cup of cream beaten stiff with two 
rounding tablespoons of powdered sugar  
and flavored with one teaspoon of       
vanilla4   ,,large ,,lemon ,,pie--,mix  
three level teaspoons of corn starch    
smooth in a little cold water1 and stir 
into three cups of boiling water4 ,cook 
five minutes2 stir in one level         
tablespoon of butter1 the juice and     
grated yellow rind of two lemons1 one   
and one-half cups of sugar1 and the     
yolks of three eggs4 ,cook until the egg
 thickens1 take from the fire and cool4 
,line a large pie plate with paste and  
gash it in several places to prevent    
rising unevenly1 bake and fill with the 
mixture4 ,cover with a meringue made    
from the white of three eggs beaten with

 six level tablespoons of powdered      
sugar4 ,set in the oven to color4       
,,lemon ,,pie--,this is an old fashion  
pie1 because it is baked between two    
crusts1 yet many have called it the best
 of all kinds4 ,grate the yellow rind of
 two lemons1 take off all the white skin
 and chop the remainder very fine1      
discarding all the seeds4 ,add two cups 
of sugar and two beaten eggs4 ,mix well 
and pour into a paste lined plate cover1
 and bake thirty minutes4   ,,nut       
,,mince ,,pies--,one cup of walnut meats
 chopped fine1 two cups of chopped      
apple1 one cup of raisins1 one and      
one-half cups of sugar mixed with one   
teaspoon each of cinnamon and allspice  
and one-half teaspoon each of cloves and
 salt1 one-half cup of vinegar and      
one-half cup of water or fruit juice4   
,mix thoroughly4 ,this quantity makes   
two large pies4  ,,pineapple ,,cream    
,,pie--,one-half cup butter1 one cup    
sugar1 one can shredded pineapple1      
one-half cup milk1 two eggs4 ,cream the 

butter1 add gradually the sugar1 then   
the pineapple1 milk and eggs well       
beaten4 ,mix well and bake in one crust 
like custard pie4 ,when cool cover with 
a meringue or with whipped cream        
sweetened and flavored with vanilla4    
,,plain ,,pie ,,paste--,sift one and    
one-half cups of flour with a saltspoon 
of salt and rub in one-quarter cup of   
lard4 ,moisten with very cold water     
until a stiff dough is formed4 ,pat out 
and lay on one-quarter cup of cold      
butter rolled out in a sheet4 ,fold in  
three layers1 turn half way round1 and  
pat out again4 ,fold and roll twice     
more4 ,this will make one large pie with
 two crusts4   ,,cherry ,,pie--,make a  
good crust1 lining the sides of a pie   
pan4 ,place stoned cherries1 well       
sweetened1 in the pan and cover with    
upper crust4 ,bake in slow oven4 7,a few
 red currants may be added to the       
cherries if desired47  ,plums or        
gooseberry pies may be made in the same 
way4   ,,cherry ,,pie--,roll two large  

soda crackers into fine dust and stone  
cherries enough to measure two cups4    
,line a pie plate with good rich paste  
and scatter one-half cup of sugar over4 
,sprinkle one-half of the cracker dust1 
and over that one-half of the cherries4 
,repeat the three layers1 pour on one   
cup of cherry juice and cold water1     
cover with paste and bake in a moderate 
oven4   ,,fresh ,,raspberry ,,pie--,line
 a pie plate with rich paste1 fill with 
raspberries and scatter on sugar to     
sweeten4 ,cover with a crust and bake in
 a quick oven4 ,when done draw from the 
oven1 cut a gash in the top1 and pour in
 the following mixture3 ,the yolks of   
two eggs beaten light with a tablespoon 
of sugar and mixed with one cup of hot  
thin cream4 ,set back in the oven for   
five minutes4   ,,green ,,currant       
,,pie--,stew and mash a pint of rather  
green currants1 sweeten abundantly1 add 
a sprinkling of flour or a rolled       
cracker and bake with two crusts4 ,dust 
generously with powdered sugar4         

,,green ,,tomato ,,pie--,take green     
tomatoes not yet turned and peel and    
slice wafer thin4 ,fill a plate nearly  
full1 add a tablespoonful vinegar and   
plenty of sugar1 dot with bits of butter
 and flavor with nutmeg or lemon4 ,bake 
in one or two crusts as preferred4      
,,lemon ,,cream ,,pie--,stir into one   
cup of boiling water one tablespoonful  
of cornstarch dissolved in a little cold
 water4 ,cook until thickened and clear1
 then add one cup of sugar1 a           
teaspoonful of butter1 and the juice and
 grated rind of two lemons4 ,add the    
beaten yolks of three eggs and take from
 the fire4 ,have ready the bottom crust 
of a pie that has been baked1 first     
pricking with a fork to prevent         
blisters4 ,place the custard in the     
crust and bake half an hour4 ,when done 
take from the oven and spread over the  
top a meringue made from the stiffly    
whipped whites of the eggs1 and three   
tablespoonfuls of sugar4 ,shut off the  
oven so it will be as cool as possible  

giving the meringue plenty of time to   
rise1 stiffen and color to a delicate   
gold4   ,,apple ,,fritters--,beat the   
yolks of eight eggs and the white of    
four together4 ,add a quart of cream4   
,put over a fire and heat until you can 
bear your finger in it4 ,add quarter of 
a pint of sack1 three-quarters of a pint
 of ale and make a posset of it4 ,when  
cool put in nutmeg1 ginger1 salt and    
flour4 ,the batter should be pretty     
thick4 ,add pippins1 sliced or scraped  
and fry in deep fat4   ,,apple          
,,slump--,fill a deep baking dish with  
apples1 pared1 cored and sliced4        
,scatter on a little cinnamon and cover 
with good paste rolled a little thicker 
than for pie4 ,bake in a moderate oven  
until the apples are done1 serve in the 
same dish1 cutting the crust into       
several sections4 ,before cutting1 the  
crust may be lifted and the apples      
seasoned with butter and sugar1 or the  
seasoning may be added after serving4 ,a
 liquid or a hard sauce may be served   

with the slump4 ,if the apples are a    
kind that do not cook easily bake half  
an hour1 then put on the crust and set  
back in the oven4   ,,bread ,,puffs     
,,with ,,sauce--,when bread dough is    
raised light1 cut off small pieces and  
pull out two or three inches long4 ,fry 
like doughnuts in deep fat and put into 
a deep dish1 turn over the puffs a cream
 sauce seasoned with salt and pepper4   
,,cherry ,,dumplings--,sift two cups of 
pastry flour with four level teaspoons  
of baking powder and a saltspoon of     
salt4 ,mix with three-quarters cup of   
milk or enough to make a soft dough4    
,butter some cups well1 put a tablespoon
 of dough in each1 then a large         
tablespoon of stoned cherries and       
another tablespoon of dough4 ,set in a  
steamer or set the cups in a pan of hot 
water and into the oven to cook half an 
hour4 ,serve with a sweet liquid sauce4 
,,cottage ,,cheese ,,tartlets--,one cup 
cheese1 three level tablespoons sugar1  
few grains salt1 two teaspoons melted   

butter1 one tablespoon lemon juice1     
yolks two eggs1 one-fourth cup milk1    
whites two eggs4 ,press the cheese      
through a potato ricer or sieve1 then   
add the sugar1 salt1 butter1 lemon      
juice1 and the egg yolks well beaten and
 mixed with the milk4 ,mix well and fold
 the whites of the eggs beaten stiff4   
,line individual tins with pastry and   
fill three-fourths full with the        
mixture4 ,bake in a moderate oven for   
thirty minutes4   ,,prune ,,tarts--,wash
 the prunes thoroughly and soak over    
night or for several hours4 ,cook in the
 same water4 ,when very tender rub them 
through a sieve4 ,to one cup of the pulp
 add one tablespoon of lemon juice1 the 
yolks of two eggs beaten with one-half  
cup of thin cream and a few grains of   
salt4 ,mix well and sweeten to taste1   
then fold in the whites of two eggs     
beaten very stiff4 ,line small tins with
 paste1 fill with the mixture and bake  
in a moderate oven4 ,serve cold4        
,,raspberry ,,dumplings--,wash one cup  

of rice and put into the double boiler4 
,pour over it two cups of boiling water1
 add one-half teaspoon of salt and two  
tablespoons of sugar and cook thirty    
minutes or until soft4 ,have some small 
pudding cloths about twelve inches      
square1 wring them out of hot water and 
lay them over a small half pint bowl4   
,spread the rice one-third of an inch   
thick over the cloth1 and fill the      
center with fresh raspberries4 ,draw the
 cloth around until the rice covers the 
berries and they are a good round shape4
 ,tie the ends of the cloth firmly1 drop
 them into boiling water and cook twenty
 minutes4 ,remove the cloth and serve   
with lemon sauce4   ,,tart              
,,shells--,roll out thin a nice puff    
paste1 cut with a small biscuit cutter4 
,with cutter take out the centers of two
 or three of these1 lay the rings thus  
made on the third and bake immediately4 
,shells may also be made by lining      
pattypans with the paste2 if the paste  
is light the shells will be fine and may

 be used for tarts or oyster patties4   
,filled with jelly and covered with     
meringue 7a tablespoonful of sugar to   
the white of an egg71 and browned in the
 oven4   ,,bavarian ,,cream--,soak      
one-quarter of a box of gelatin in cold 
water until it is soft1 then dissolve it
 in a cup of hot milk with one-third of 
a cup of sugar4 ,flavor with vanilla and
 set away to cool4 ,whip one pint of    
cream and when the gelatin is cold and  
beginning to stiffen stir in the cream  
lightly4 ,form in mold4   ,,boiled      
,,custard--,heat two cups of milk in a  
double boiler and pour on to the yolks  
of three eggs beaten light1 with three  
rounding tablespoons of sugar and a     
pinch of salt4 ,return to the double    
boiler and cook until the spoon will    
coat with the custard4 ,cool and add    
flavoring4   ,,calla ,,lilies--,beat    
three eggs and a rounding cup of sugar  
together1 add two-thirds cup of flour   
and one-half teaspoon of lemon          
flavoring4 ,drop in teaspoonfuls on a   

buttered sheet1 allowing plenty of room 
to spread in baking4 ,bake in a moderate
 oven1 take up with a knife1 and roll at
 once into lily shape4 ,bake but four or
 five at a time because if the cakes    
cool even a little they will break4     
,fill each with a little beaten and     
sweetened cream4   ,,cocoa              
,,custard--,for three cups of milk allow
 four teaspoons of cocoa1 three beaten  
eggs1 three tablespoons of sugar1 and   
three-quarters teaspoon of vanilla4     
,heat the milk1 stir in the cocoa1 and  
cool a little before pouring over the   
egg and sugar4 ,bake in custard cups set
 in a pan of hot water in a moderate    
oven4   ,,coffee ,,cream--,have one and 
one-half cups of strong coffee hot1 add 
one level tablespoon of gelatin soaked  
in one-half cup of milk for fifteen     
minutes4 ,when well dissolved add       
two-thirds cup of sugar1 a saltspoon of 
salt1 and the yolks of three eggs beaten
 light1 stir in the double boiler till  
thick1 take from the fire1 and add the  

white of three eggs beaten stiff and    
one-half teaspoon of vanilla4 ,fill     
molds that have been dipped in cold     
water1 set in cool place and when firm  
unmold and serve with powdered sugar and
 cream4   ,,coffee ,,cup ,,custard--,one
 quart milk1 one-fourth cup ground      
coffee1 four eggs1 one-half cup sugar1  
one-fourth level teaspoon salt1 one-half
 teaspoon vanilla4 ,tie the coffee      
loosely in a piece of cheesecloth and   
put into double boiler with the milk4   
,scald until a good coffee color and    
flavor is obtained1 then remove from the
 fire4 ,remove the coffee4 ,beat the    
eggs and add the sugar1 salt and        
vanilla1 then pour on gradually the     
milk4 ,strain into cups1 place in a pan 
of hot water1 and bake in a moderate    
oven until firm in the middle4 ,less    
vanilla is required when combined with  
another flavoring4     ,,cakes1         
,,crullers ,,and ,,eclairs   ,,almond   
,,cakes--,one pound sifted flour1       
one-half pound butter1 three-fourths    

pound sugar1 two eggs1 one-half teaspoon
 ground cinnamon1 four ounces of almonds
 blanched and chopped very fine4 ,two   
ounces of raisins finely chopped4 ,mix  
all the dry ingredients together1 then  
rub in the butter1 add eggs and spices  
last of all1 roll out half an inch      
thick1 cut in fancy shapes and bake in a
 slow oven4   ,,almond ,,cheese         
,,cakes--,blanch and pound to a fine    
paste one cupful almonds4 ,as you pound 
them add rose water1 a few drops at a   
time to keep them from oiling4 ,add the 
paste to one cupful milk curd1 together 
with a half cup cream1 one cupful sugar1
 three beaten egg yolks and a scant     
teaspoonful of rose water4 ,fill patty  
pans lined with paste and bake in hot   
oven ten minutes4   ,,aunt ,,amy',s     
,,cake--,take two eggs1 one and one-half
 cups of sugar1 one cup of sour milk1   
one-half cup of butter1 two cups of     
flour and one teaspoonful of soda4      
,spice to taste4 ,this is a good cake   
and one which is also inexpensive in    

baking4 ,use a moderate oven and bake in
 loaves rather than sheets4             
,,baltimore ,,cake--,beat one cupful of 
butter to a cream1 using a wood cake    
spoon4 ,add gradually while beating     
constantly two cupfuls fine granulated  
sugar4 ,when creamy add a cupful of     
milk1 alternating with three and        
one-half cupfuls pastry flour that has  
been mixed and sifted with two          
teaspoonfuls of baking powder4 ,add a   
teaspoonful of vanilla and the whites of
 six eggs beaten stiff and dry4 ,bake in
 three buttered and floured shallow cake
 tins1 and spread between the layers and
 on top the following icing3 ,put in a  
saucepan three cups sugar1 one cup      
water4 ,heat gradually to the boiling   
point1 and cook without stirring until  
the syrup will thread4 ,pour the hot    
syrup gradually over the well beaten    
whites of three eggs and continue       
beating until of the right consistency  
for spreading4 ,then add one cupful     
chopped and seeded raisins1 one cup     

chopped pecan meats and five figs cut in
 strips4   ,,baltimore ,,cake--,for this
 cake use one cupful butter1 two cupfuls
 sugar1 three and one-half cupfuls      
flour1 one cupful sweet milk1 two       
teaspoonfuls baking powder1 the whites  
of six eggs and a teaspoonful of rose   
water4 ,cream the butter1 add the sugar 
gradually1 beating steadily1 then the   
milk and flavoring1 next the flour      
sifted with the baking powder1 and      
lastly the stiffly beaten whites folded 
in at the last4 ,bake in three layer    
cake tins in an oven hotter than for    
loaf cake4 ,while baking prepare the    
filling4 ,dissolve three cupfuls sugar  
in one cupful boiling water1 and cook   
until it spins a thread4 ,pour over the 
stiffly beaten whites of three eggs1    
stirring constantly4 ,add to this icing 
one cupful chopped raisins1 one cupful  
chopped nut meats1 preferably pecans or 
walnuts1 and a half dozen figs cut in   
fine strips4 ,use this for filling and  
also ice the top and sides with it4     

,,bread ,,cake--,cream one cup of sugar 
and one-half cup of butter1 add one-half
 cup of milk1 two cups of flour sifted  
with three teaspoons of baking powder   
and last the stiffly beaten whites of   
three eggs and half a teaspoon of       
vanilla flavoring4 ,bake in one loaf4   
,,bride',s ,,cake--,one and one-half    
cupfuls of sugar1 one-half cupful of    
butter1 one-half cupful of sweet milk1  
two cupfuls of flour1 one-quarter cupful
 cornstarch1 six egg whites1 one and    
one-half teaspoonfuls baking powder1 one
 teaspoonful vanilla4 ,cream the sugar  
and butter1 add milk1 flour and         
cornstarch into which the baking powder 
has been thoroughly sifted1 stir in the 
whites of eggs quickly with the         
flavoring4   ,,buttermilk ,,cake--,cream
 three tablespoons of butter with one   
cup of sugar1 add one cup of buttermilk1
 one well beaten egg1 two cups of flour 
sifted with four teaspoons of baking    
powder and one-half cup of seeded       
raisins cut in pieces and rolled in     

flour4   ,,chocolate ,,cake--,beat one  
cup of butter to a cream with two cups  
of sugar1 add the yolks of five eggs1   
beaten until light-colored1 and one cup 
of milk4 ,sift three and one-half cups  
of flour with five level teaspoons of   
baking powder and add to the first      
mixture4 ,stir well and fold in the     
beaten whites of two eggs4 ,beat in     
layer cake tins and spread the following
 mixture between when the cakes are     
nearly cold4 ,beat one and one-half cups
 of powdered sugar1 three level         
tablespoons of cocoa1 one teaspoon of   
vanilla1 and the whites of three eggs   
together until a smooth mixture is made 
that will spread easily4 ,the exact     
amount of sugar varies a little on      
account of size of eggs4   ,,chocolate  
,,cake--,cook one cup of sugar1 one-half
 cup of milk1 one-half cup of grated    
chocolate and the beaten yolk of one egg
 together until smooth4 ,when done add a
 teaspoon of vanilla and cool4 ,beat    
one-half cup of butter to a cream1 add  

one cup of sugar slowly1 and beat       
smooth4 ,add two beaten eggs1 one-half  
cup of milk1 two cups of flour in which 
two-thirds teaspoon of soda has been    
sifted and when well beaten add the cool
 chocolate mixture4 ,bake in four layers
 and put together with a white boiled   
icing4   ,,chocolate ,,cake--,cook one  
cup of sugar1 one-half cup of milk1 one 
cup of grated chocolate and the beaten  
yolk of one egg together until smooth4  
,when done add a teaspoon of vanilla and
 cool4 ,beat one-half cup of butter to a
 cream1 add one cup of sugar slowly and 
beat smooth4 ,add two beaten eggs1      
one-half cup of milk1 two cups of flour 
in which two-thirds teaspoon of soda has
 been sifted1 and when well beaten add  
the cool chocolate mixture4 ,bake in    
four layers and put together with a     
white boiled icing4   ,,chocolate       
,,layer ,,cake--,beat a half cupful     
butter to a cream1 adding gradually one 
cupful sugar4 ,when light beat in a     
little at a time1 a half cupful milk and

 a teaspoonful vanilla4 ,beat the whites
 of six eggs to a stiff froth and sift a
 teaspoonful and a half with two cupfuls
 flour4 ,add the sifted flour to the    
mixture4 ,then fold in the whipped      
whites4 ,have three buttered layer cake 
tins ready and put two-thirds of the    
mixture into two of them1 into the third
 tin put the remainder of the batter1   
having first added to it two tablespoons
 melted chocolate4 ,bake the cakes in a 
rather quick oven for twenty minutes4   
,put a layer of the white cake on a     
large plate and cover with white icing1 
on this lay a dark layer and cover with 
more of the white icing4 ,on this put   
the third cake and cover with the       
chocolate icing4 ,put into a graniteware
 pan one cupful and a half cupful water 
and cook gently until bubbles begin to  
rise from bottom4 ,do not stir or shake 
while cooking4 ,take at once from the   
stove and pour in a thin stream over the
 stiffly whipped whites of two eggs4    
,beat it until thick1 flavor with       

vanilla1 and use two-thirds of this for 
the white icing4 ,into the remainder put
 a tablespoon and a half melted         
chocolate and a suspicion of cinnamon   
extract1 and frost the top and sides of 
the cake4   ,,chocolate ,,loaf          
,,cakes--,cream one cup of butter1 add  
two and one-half cups of sugar and beat 
to a cream4 ,beat the yolks of five eggs
 light1 add to the butter and sugar1    
with one cup of milk and three cups of  
flour in which four level teaspoons of  
baking powder have been sifted1 the     
stiffly beaten whites of five eggs and  
two teaspoons of vanilla flavoring and  
two squares of chocolate melted4 ,bake  
in a moderate oven4   ,,cocoa           
,,cake--,cream one-half cup of butter1  
add one cup of sugar1 and beat again4   
,add the beaten yolks of three eggs and 
a teaspoon of vanilla4 ,sift two cups of
 pastry flour twice with one-quarter cup
 of cocoa and four level teaspoons of   
baking powder4 ,add to the first mixture
 alternately with three-quarters cup of 

milk1 beat hard1 and fold in the stiffly
 beaten whites of three eggs4 ,bake in a
 loaf and cover with white icing4       
,,cream ,,cake ,,or ,,pie--,this recipe 
makes a simple layer cake to be filled  
in various ways4 ,cream one-quarter cup 
of butter with one cup of sugar1 add the
 beaten yolks of two eggs and one       
teaspoon of vanilla4 ,now beat hard1    
then mix in one-half cup of milk        
alternately with one and one-half cups  
of flour sifted twice with two level    
teaspoons of baking powder4 ,beat just  
enough to make smooth1 then fold in     
lightly the stiffly beaten whites of two
 eggs and pour into an oblong shallow   
pan that is buttered1 floured and rapped
 to shake out all that is superfluous4  
,bake about twenty minutes1 take from   
pan and cool4 ,just before serving split
 the cake and fill with a cooked cream  
filling or with sweet thick cream       
beaten1 sweetened with powdered sugar   
and flavored to the taste4   ,,cream    
,,layer ,,cake--,cream one-quarter cup  

of butter well with one cup of sugar1   
add the yolks of three eggs beaten      
light1 one-half cup of milk1 then one   
and one-half cups of flour sifted twice 
with three level teaspoons of baking    
powder4 ,stir in lightly last of all the
 whites of three eggs beaten stiff4     
,bake in a pan large enough to make one 
thin cake and bake4 ,cool and split1    
then spread on one-half pint of cream   
beaten light1 sweetened1 and flavored   
with a few drops of vanilla4 ,put on the
 top cake and dust with powdered sugar4 
,,date ,,cake--,sift two cups of flour  
with four level teaspoons of baking     
powder1 one-half level teaspoon of salt 
and one-quarter cup of butter4 ,beat one
 egg1 add three-quarters cup of milk and
 mix into the ingredients4 ,add last one
 and one-half cups of dates stoned and  
cut into small pieces and rolled in     
flour4 ,bake in a sheet in a moderate   
oven and serve warm or with a liquid    
sauce as a pudding4   ,,eggless         
,,cake--,one and one-half cups sugar1   

one cup sour milk1 three cups sifted    
flour1 one-half cup shortening1 one     
teaspoon soda1 one-half teaspoon        
cinnamon1 one-half teaspoon nutmeg1 one 
cup chopped raisins1 salt4   ,,feather  
,,cake--,sift one cup of sugar1 two cups
 of sifted flour1 three level teaspoons 
of baking powder and a few grains of    
salt4 ,add one cup of milk1 one well    
beaten egg1 three tablespoons of melted 
butter and a teaspoon of vanilla or     
lemon flavoring or a level teaspoon of  
mixed spices4 ,beat hard and bake in a  
loaf in a moderate oven about half an   
hour4   ,,fig ,,cake--,two cupfuls of   
sugar1 two-thirds of a cup of butter1   
one cupful of milk1 four even cupfuls of
 flour1 five eggs1 two teaspoonfuls of  
cream of tartar1 one of soda1 sifted    
with the flour1 mix the butter and sugar
 until creamed1 add the unbeaten yolks  
of the eggs1 add the milk and the flour 
slowly1 beating all the time1 lastly the
 whites of the eggs4 ,flavor two cupfuls
 of chopped figs and mix in4 ,bake      

quickly4   ,,fig ,,layer ,,cake--,cream 
one-quarter cup of butter with one cup  
of sugar1 add one beaten egg1 one cup of
 milk1 two cups of flour sifted twice   
with four teaspoons of baking powder4   
,bake in layer tins4  ,for the          
filling-chop one-half pound of figs     
fine1 add one-half cup of sugar and     
one-quarter cup of cold water4 ,cook in 
a double boiler until soft1 let cool1   
and spread between the cakes4   ,,fruit 
,,cake--,one cup dark sugar1 one-half   
cup butter1 one cup molasses1 one cup   
coffee 7cold liquid71 three eggs1 three 
tablespoons mixed spices1 one pound     
currants1 two pounds raisins1 three cups
 flour1 three teaspoons baking powder1  
one-fourth pound citron4   ,,gold       
,,cake--,mix the yolks of four eggs1 one
 cup of sugar1 one-half cup of sweet    
milk1 one-half cup of butter1 three cups
 of flour sifted three times1 one       
teaspoonful of cream of tartar and      
one-half teaspoon of soda4 ,beat very   
thoroughly4 ,use a moderate cake oven4  

,,hickory ,,nut ,,cake--,cream one cup  
of butter with two cups of sugar1 add   
the well beaten yolks of four eggs1 and 
one-half cup of milk4 ,sift three level 
teaspoons of baking powder twice with   
two and one-half cups of pastry flour4  
,reserve one-half cup of the flour and  
add the remainder to the first mixture4 
,now fold in the whites of four eggs    
beaten stiff1 one teaspoon of lemon     
juice1 half a dozen gratings of the     
yellow rind of lemon and one cup each of
 seeded and chopped raisins and of      
chopped hickory nuts mixed with the     
reserved half cup of flour4 ,bake in a  
moderate oven1 cover with a white icing 
and garnish without meats4              
,,huckleberry ,,cakes--,mix together one
 quart of flour1 one teaspoon salt1 four
 teaspoons baking powder and one-half   
cup of sugar4 ,mix one-third cup butter1
 melted with one cup of milk4 ,add it to
 the flour and then add enough more milk
 to make a dough stiff enough to keep in
 shape when dropped from a spoon4 ,flour

 one pint of berries1 stir in quickly1  
and drop by the large spoonful on a     
buttered pan or in muffin rings4 ,bake  
twenty minutes4   ,,ice ,,cream         
,,cake--,cream three-quarters cup of    
butter with two cups of fine granulated 
sugar4 ,add one cup of milk with two    
cups of flour and three-quarters cup of 
cornstarch sifted twice with five level 
teaspoons of baking powder4 ,fold in    
slowly the whites of seven eggs and bake
 in layers4   ,,layer ,,cake--,one and  
one-half cups of sugar1 two-thirds of a 
cup of butter1 the whites of six eggs1  
one cup of sweet milk1 two and one-half 
cups of pastry flour1 two teaspoonfuls  
of baking powder1 flavor with lemon1 put
 two-thirds of the mixture into jelly   
tins4 ,to the rest add two              
tablespoonfuls of molasses1 one-half cup
 of raisins 7seeded71 three figs        
7chopped71 one teaspoonful cinnamon1    
one-half teaspoonful allspice1 two      
tablespoonfuls of flour4 ,bake1 when    
cool1 together with jelly1 having the   

dark layer in the center4               
,,margarettes--,one-half pound of       
peanuts1 one pound of dates chopped     
fine4 ,one cup of milk in the dates1 and
 boil1 add peanuts4 ,make a boiled      
icing4 ,take the long branch crackers1  
spread the filling between the crackers1
 put on the icing1 and put in the oven  
to brown4   ,,plain ,,cake--,beat       
together one-half cup of butter and two 
cups of sugar until light and creamy1   
add the well beaten yolks of three eggs1
 one-half cup of milk1 three cups of    
flour in which three teaspoons of baking
 powder have been sifted1 and last the  
stiffly beaten whites of three eggs4    
,add any flavoring preferred and bake in
 a moderate oven4   ,,plain ,,tea       
,,cake--,cream two level tablespoons of 
butter and one cup of sugar together1   
add one beaten egg1 one cup of milk and 
two cups of flour in which three level  
teaspoons of baking powder have been    
sifted4 ,bake in a sheet1 and serve     
while fresh4   ,,raisin ,,cake--,one cup

 butter1 three eggs1 one and one-half   
cups sugar1 one cup sour milk1 one      
teaspoon soda1 one cup raisins1 little  
nutmeg1 three cups flour4 ,one can use  
two eggs and one-half cup butter2 then  
bake as usual4   ,,rockland ,,cake--,two
 cups sugar1 one cup butter beaten to a 
cream1 five eggs1 one cup milk1 four    
cups flour1 two teaspoonfuls baking     
powder1 one teaspoonful essence of      
lemon4   ,,snippodoodles--,one cup of   
sugar1 one tablespoon of butter1        
one-half cup of milk1 one egg1 one cup  
of flour1 one teaspoon of cinnamon4     
,cream the butter1 add the sugar1 then  
the eggs well beaten1 then the flour1   
baking powder and cinnamon1 sifted      
together1 and the milk4 ,spread very    
thin on the tin sheet and bake4 ,when   
nearly done sprinkle with sugar2 when   
brown remove from the oven1 cut into    
squares and remove quickly with a knife4
 ,they should be thin and crispy4       
,,snow ,,cake--,beat the white of four  
eggs stiff4 ,cream one-half cup of milk 

and one cup of butter and one cup of    
sugar1 add one-half cup of milk and two 
cups of flour sifted twice with three   
level teaspoons of baking-powder4 ,fold 
in the whites of the eggs last and half 
a teaspoon or more of lemon or vanilla  
flavoring4   ,,spice ,,cakes--,for      
little spice cakes cream one-half cup of
 butter with one cup of sugar1 add one  
beaten egg1 one-half cup of sour milk1  
and one-half level teaspoon each of     
soda1 baking powder1 and cinnamon1 and a
 few gratings of nutmeg sifted with two 
and one-half cups of pastry flour4 ,stir
 in one-half cup each of chopped walnut 
meats and seeded and chopped raisins4   
,roll out thin and cut in shape or put  
small spoonfuls some distance apart on a
 buttered pan and press out with the end
 of a baking powder can until as thin as
 needed2 do not add more flour4 ,bake   
slowly4   ,,sponge ,,cake--,whites of   
two eggs beaten to a stiff froth1 beat  
the yolks thoroughly1 then beat both    
together1 then add one scant cup of     

granulated sugar 7beating again71 one   
scant cup of flour 7beat again71 and one
 teaspoon of baking powder4 ,sift the   
flour three or four times1 stir the     
baking powder in the flour1 and lastly  
add five tablespoons of hot water4      
,,sultana ,,tea ,,cakes--,into          
three-quarters of a pound of flour stir 
a pinch of salt1 a teaspoonful of baking
 powder1 three ounces of butter and lard
 mixed in equal portions1 three ounces  
of sifted sugar and two ounces of       
sultanas4 ,chop one and half ounces of  
candied lemon peel1 add that and moisten
 all with two well beaten eggs and a    
little milk if necessary4 ,work these   
ingredients together1 with a wooden     
spoon turn on to a board and form into  
round cakes4 ,place them on a floured   
baking sheet and cook in a quick oven4  
,five minutes before the cakes are done 
brush them over with milk to form a     
glaze1 and when ready to serve cut each 
through with a knife and spread         
liberally with butter4   ,,sunshine     

,,cake--,cream one cup of butter1 add   
two cups of sugar and beat1 add one cup 
of milk1 the yolks of eleven eggs beaten
 until very light and smooth1 and three 
cups of flour sifted with four teaspoons
 of baking powder three times to make it
 very light4 ,turn into a tube baking   
pan and bake three-quarters of an hour  
in a moderate oven4   ,,tea             
,,cake--,this cake is to be eaten warm  
with butter4 ,rub a rounding tablespoon 
of butter into three cups of flour      
sifted with a saltspoon of salt1 six    
level teaspoons of baking powder and    
one-quarter cup of sugar4 ,beat one egg 
light1 add one and one-half cups of milk
 and the dry ingredients and beat well4 
,pour into a long buttered pan and bake 
about twenty minutes4 ,do not slice this
 cake1 but cut through the crust with a 
sharp knife and break apart4 ,this      
mixture can be baked in muffin tins1 but
 it saves time to bake it in a loaf4    
,,velvet ,,cake--,one-half cup butter1  
one and one-half cups sugar1 yolks four 

eggs1 one-half cup milk1 one and        
one-half cups flour1 one-half cup       
cornstarch1 four level teaspoons baking 
powder1 whites four eggs1 one-third cup 
almonds blanched shredded4 ,cream the   
butter1 add gradually the sugar1 then   
the egg-yolks well beaten4 ,beat well   
and add the milk1 the flour1 cornstarch1
 and baking powder sifted together1 and 
egg whites beaten stiff4 ,beat well and 
turn into buttered shallow pan4         
,sprinkle with the almonds1 then with   
powdered sugar and bake forty minutes in
 a moderate oven4   ,,white ,,patty     
,,cakes--,cream one-third cup of butter 
with one cup of sugar1 add one-half cup 
of milk1 one and three-quarter cups of  
flour sifted twice with two and one-half
 level teaspoons of baking powder1 and  
flavor with a mixture of one-third      
teaspoon of lemon flavoring and         
two-thirds teaspoon of vanilla          
flavoring4 ,bake in little plain patty  
pans and cover the top of each with     
white icing4 ,garnish with two little   

leaves cut from angelica and a bit of   
red candied cherry4   ,,coffee ,,cream  
,,cakes ,,and ,,filling--,roll good     
plain paste three-eighths of an inch    
thick and cut in rounds and through a   
pastry tube force a cream cake mixture  
to make a border come out even with the 
edge of the round1 and bake in a hot    
oven4 ,fill and frost4 ,for the cream   
cake mixture put one cup of boiling     
water1 one-half cup of butter and one   
level tablespoon of sugar together in a 
saucepan and boil one minute1 then add  
one and three-quarters cups of flour all
 at once4 ,stir rapidly and when the    
cooked mixture cleaves from the pan add 
five eggs one at a time1 beating well   
between each addition4 ,do not beat the 
eggs before adding4   ,,coffee          
,,eclairs--,put one cup of hot water1   
one-half cup of butter and one-half     
teaspoon of salt in a small saucepan    
over the fire4 ,the instant it boils add
 quickly one and one-half cups of sifted
 pastry flour4 ,stir thoroughly for five

 minutes1 or till it all clears from the
 pan in a lump4 ,let it cool slightly   
and then add five eggs whole1 one at a  
time4 ,mix very thoroughly1 then drop   
the dough with a spoon on to a buttered 
baking pan in pieces about four inches  
long and one and one-half inches wide   
and some distance apart4 ,bake in a     
quick oven until well puffed up and done
 through2 they will settle as soon as   
removed if not baked sufficiently4 ,when
 cool1 cut along one edge and fill with 
the prepared cream and frost with coffee
 icing4   ,,crumpets--,scald two cups of
 milk1 add four tablespoons of melted   
butter and when lukewarm one level      
teaspoon of salt and three and one-half 
cups of flour4 ,beat hard1 add one-half 
yeast cake1 dissolved in one-half cup of
 lukewarm water and beat again4 ,let    
rise until light1 then grease large     
muffin rings and set them on a hot      
griddle4 ,fill each ring not over half  
full and bake slowly until a light      
brown1 turn rings and contents over1    

bake a little longer1 then slip rings   
off4 ,serve hot4 ,if any are left over1 
split1 toast and butter them4           
,,crullers--,scald one cup of milk1 and 
when lukewarm add one yeast cake        
dissolved in one-quarter cup of lukewarm
 water1 and add one and one-half cups of
 flour and a level teaspoon of salt4    
,cover and let rise until very light2   
add one cup of sugar1 one-quarter cup of
 melted butter1 three well beaten eggs1 
one-half of a small nutmeg grated and   
enough more flour to make a stiff dough4
 ,cover and let rise light1 turn on to a
 floured board and roll out lightly4    
,cut into long narrow strips and let    
rise on the board4 ,now twist the strips
 and fry until a light brown color1 and 
dust over with powdered sugar4   ,,dutch
 ,,crullers--,cream one cup of sugar and
 one-half cup of butter1 add one egg and
 beat1 then one cup of sour milk4 ,sift 
one level teaspoon of flour and add to  
the mixture1 now beat in enough sifted  
pastry flour to make a dough that can be

 rolled out4 ,cut in rings and taking   
hold of each side of a ring twist it    
inside out4 ,fry in deep hot fat4       
,,individual ,,shortcakes--,sift two    
cups of flour1 three teaspoons of baking
 powder1 and one-half level teaspoon of 
salt together4 ,add two well beaten eggs
 and one-half cup of melted butter4     
,beat and pour into greased muffin pans 
until they are two-thirds full4 ,bake in
 a hot oven1 then split and butter4     
,crush a quart box of any kind of       
berries1 sprinkle with one-half of cup  
of sugar and use as a filling for the   
little shortcakes4   ,,raised           
,,doughnuts--,scald one cup of milk4    
,when lukewarm add one-quarter of a     
yeast cake dissolved in one-quarter of a
 cup of lukewarm water1 one teaspoon    
salt and flour enough to make a stiff   
batter4 ,let it rise over night4 ,in the
 morning add one-third of a cup of      
shortening 7butter and lard mixed71 one 
cup light brown sugar1 two eggs well    
beaten1 one-half nutmeg grated and      

enough flour to make a stiff dough4 ,let
 it rise again1 toss on floured board1  
pat and roll out4 ,shape with the       
biscuit cutter and work between the     
hands until round4 ,place on the floured
 board1 let rise one hour1 turn and let 
rise again4 ,fry in deep fat and drain  
on brown paper4 ,cool and roll in       
powdered sugar4   ,,sour ,,milk         
,,doughnuts--,beat two eggs light1 add  
one cup of sugar and beat1 one-half cup 
of butter and lard mixed1 and beat      
again4 ,stir one level teaspoon of soda 
into one pint of sour milk1 add to the  
other ingredients and mix with enough   
sifted pastry flour to make a dough as  
soft as can be rolled4 ,take a part at a
 time1 roll half an inch thick1 cut in  
rings and fry4 ,use nutmeg1 cinnamon1 or
 any flavoring liked4 ,these doughnuts  
are good for the picnic basket or to    
carry out to the boys at their camp4    
,,sugar ,,cookies--,beat to a cream one 
cupful of shortening1 half lard and half
 butter1 one cupful granulated sugar4   

,add one cup rich sour cream and two    
eggs unbeaten1 four cupfuls flour sifted
 with one teaspoonful soda and a half   
teaspoonful baking powder4 ,stir just   
enough to make a stiff dough1 toss on to
 the lightly floured molding board and  
knead another cupful of flour into it4  
,this mixing gives the cookies a fine   
grain4 ,flavor with a little nutmeg1    
roll out1 cut into cookies1 and bake4   
,,soft ,,ginger ,,cookies--,put a level 
teaspoon of soda in a measuring cup1 add
 three tablespoons of boiling water1    
one-quarter cup of melted butter or     
lard1 a saltspoon of salt1 a level      
teaspoon of ginger1 and enough sifted   
pastry flour to make a dough as soft as 
can be handled4 ,shape small bits of    
dough1 lay in the greased baking pan and
 press out half an inch thick2 bake     
carefully4     ,,candies   ,,candied    
,,violets--,gather the required quantity
 of perfect sweet violets1 white or     
blue4 ,if possible1 pick in the early   
morning while the dew is still on them4 

,spread on an inverted sieve and stand  
in the air until dried1 but not crisp4  
,make a sirup1 using a half pound of    
pure granulated sugar and a half pint of
 water4 ,cook without stirring until it 
spins a thread4 ,take each violet by the
 stem1 dip into the hot sirup and return
 to the sieve1 which should be slightly 
oiled4 ,leave for several hours4 ,if the
 flowers then look preserved and clear  
they will not require a second dipping1 
but if they appear dry as if some       
portions of the petals were not properly
 saturated1 dip again4 ,now have ready a
 half cupful of melted fondant4 ,add a  
drop or two of violet extract and a few 
drops of water to reduce the fondant to 
a thin1 grayish1 paste-like consistency4
 ,dip the flowers in this one at a time1
 dust with powdered crystallized sugar1 
and lay on oiled paper to harden4 ,rose 
leaves may he candied in the same way1  
substituting essence of rose for the    
violet and a drop or two of cochineal to
 make the required color4 ,a candy      

dipper or fine wire can be used for     
dipping the rose petals4   ,,creamed    
,,walnuts--,cook two cups of sugar and  
one-half cup of water together until the
 sirup threads4 ,add a teaspoon of      
vanilla1 take from the range and beat   
until thick and creamy4 ,make small     
balls of the candy and press half a     
walnut meat into each side4 ,drop on to 
a plate of granulated sugar4            
,,crystallized ,,cowslips--,these make a
 prized ,english confection1 much used  
for ornamenting fancy desserts4 ,the    
flowers are gathered when in full bloom1
 washed gently and placed on a screen to
 dry4 ,when this is accomplished the    
stems are cut to within two inches of   
the head and the flowers are then laid  
heads down on the tray of the           
crystallizing tin1 pushing the stalks   
through so the flowers shall be upright4
 ,when full put the tray in the deep tin
 and fill with the same crystallizing   
sirup1 pouring around the sides and not 
over the flowers4 ,when dry1 arrange in 

baskets or use in decorating4   ,,fruit 
,,paste--,take equal weights of nut     
meats1 figs1 dates and prepared seedless
 raisins4 ,wipe the figs and remove the 
stems1 remove the scales and stones from
 the dates4 ,mix well and chop fine or  
run it all through a meat chopper4 ,mold
 it on a board in confectioners' sugar  
until you have a smooth1 firm paste4    
,roll out thin and cut into inch squares
 or small rounds4 ,roll the edge in     
sugar1 then pack them away in layers    
with paper between the layers4   ,,glace
 ,,figs--,make a sirup by boiling       
together two cups of sugar and one and a
 half cups of water4 ,wash and add as   
many figs as can be covered by the      
sirup4 ,cook until they are tender and  
yellow1 then remove from the fire and   
let them stand in the sirup over night4 
,in the morning cook for thirty minutes1
 and again let them stand over night4   
,then cook until the stems are          
transparent4 ,when cold drain and lay   
them on a buttered cake rack or wire    

broiler and let them remain until very  
dry4   ,,pineapple ,,marshmallows--,this
 is a good confection for ,thanksgiving4
 ,soak four ounces gum arabic in one    
cupful pineapple juice until dissolved4 
,put into a granite saucepan with a half
 pound of powdered sugar1 and set in a  
larger pan of hot water over the fire4  
,stir until the mixture is white and    
thickened4 ,test by dropping a little in
 cold water4 ,if it balls1 take from the
 fire and whip in the stiffly whipped   
whites of three eggs4 ,flavor with a    
teaspoonful vanilla or orange juice1    
then turn into a square pan that has    
been dusted with cornstarch4 ,the       
mixture should be about an inch in      
thickness4 ,stand in a cold place for   
twelve hours1 then cut into inch squares
 and roll in a mixture of cornstarch and
 powdered sugar4   ,,raisin             
,,fudge--,put into a saucepan one heaped
 tablespoon butter1 melt and add        
one-half cup milk1 two cups sugar1      
one-fourth cup molasses and two squares 

chocolate grated4 ,boil until it is waxy
 when dropped into cold water4 ,remove  
from fire1 beat until creamy1 then add  
one-half cup each of chopped raisins and
 pecans4 ,pour into a buttered tin1 and 
when cool mark into squares4   ,,simple 
,,way ,,of ,,sugaring ,,flowers--,a     
simple way of sugaring flowers where    
they are to be used at once consists in 
making the customary sirup and cooking  
to the crack degree4 ,rub the inside of 
cups with salad oil1 put into each cup  
four tablespoonfuls of the flowers and  
sugar1 let stand until cold1 turn out1  
and serve piled one on top of the other4
     ,,ice ,,cream ,,and ,,sherbets     
,,baltimore ,,ice ,,cream--,two quarts  
of strawberries1 two cups of granulated 
sugar1 half cup powdered sugar1 one pint
 cream1 about two spoonfuls vanilla1    
half cup chopped nuts1 heat the berries 
and sugar together1 when cool mix other 
ingredients and freeze4   ,,black       
,,currant ,,ice ,,cream--,stew one      
cupful black currants five minutes1 then

 press through a fine sieve4 ,add a     
cupful rich sirup and a cupful thick    
cream1 beat well1 then freeze4 ,when    
stiff pack in an ornamental mold1 close 
over and pack in ice and salt4 ,when    
ready to serve turn out on a low glass  
dish1 garnish with crystallized cherries
 and leaves of angelica4   ,,frozen     
,,ice--,cook one cup of rice in boiling 
salted water twelve minutes4 ,drain and 
put it in the double boiler1 one quart  
milk1 one cup sugar and one saltspoon   
salt4 ,cook till soft1 then rub through 
a sieve4 ,scald one pint of cream and   
mix with it the beaten yolks of four    
eggs4 ,cook about two minutes1 or until 
the eggs are scalding hot1 then stir    
this into the rice4 ,add more sugar1 if 
needed1 and one tablespoonful vanilla4  
,chill and pack firmly in the freezer or
 round the mold4 ,turn out and ornament 
the top with fresh pineapple cut in     
crescent pieces or with quartered       
peaches and serve a fresh fruit sirup   
sauce with the cream4   ,,fruit         

,,ice--,three lemons1 three oranges1    
three bananas1 three cups sugar1 three  
pints cold water1 by pressing juice from
 orange and lemons1 strain well1 peel   
banana1 rub through strainer into the   
fruit juice1 add the sugar1 then the    
water1 stir until the sugar is          
dissolved1 pour into freezer4 ,the ice  
that is used should be pounded until    
fine1 and the right kind of salt should 
be used4   ,,ice ,,cream ,,with ,,maple 
,,sauce--,scald one quart of cream1 add 
one-half cup of sugar1 a bit of salt1   
and when cold freeze as usual1 first    
flavoring with vanilla or extract of    
ginger4 ,reduce some pure maple sirup by
 boiling until quite thick1 stir into it
 some sliced pecans or walnuts and serve
 hot with each portion of the cream4    
,,pineapple ,,cream--,two cups of water1
 one cup of sugar1 boil fifteen minutes1
 let cool1 add one can grated pineapple4
 ,freeze to mush1 fold in one-half pint 
of whipped cream1 let stand an hour1 but
 longer time is better4   ,,vanilla     

,,ice ,,cream--,put two cups of milk in 
a double boiler1 add a pinch of soda and
 scald1 beat four eggs light with two   
cups of sugar1 pour the hot milk on     
slowly1 stirring all the time2 turn back
 into double boiler and cook until a    
smooth custard is formed4 ,cool and     
flavor strongly with vanilla because    
freezing destroys some of the strength  
of flavoring4 ,stir in a pint of sweet  
cream and freeze4   ,,cranberry         
,,sherbet--,this is often used at a     
,thanksgiving course dinner to serve    
after the roast4 ,to make it boil a     
quart of cranberries with two cupfuls of
 water until soft1 add two cupfuls      
sugar1 stir until dissolved1 let cool1  
add the juice of one or two lemons and  
freeze4 ,this may be sweeter if desired4
 ,serve in sherbet glasses4   ,,currant 
,,sherbet--,mash ripe red currants well 
and strain the juice4 ,to two cups of   
the juice add two cups of sugar1 two    
cups of water1 and bring to boiling     
point4 ,cook a few minutes and skim     

well1 then pour while hot slowly on to  
the whites of two eggs beaten stiff4    
,beat a few minutes1 cool1 and freeze4  
,,lemon ,,ginger ,,sherbet--,this is    
made the same as the lemon with the     
addition of four ounces of candied      
ginger cut in fine bits and added to the
 sirup with the grated yellow rind of a 
lemon4 ,boil until clear1 add lemon     
juice and a little more of the rind and 
proceed as with the ice4   ,,lemon      
,,sherbet--,put two cups of sugar into  
four cups of water and cook five minutes
 after it begins to boil4 ,add one-half 
level tablespoon of gelatin soaked in a 
tablespoon of cold water for fifteen    
minutes4 ,stir one cup of lemon juice   
and freeze4   ,,pineapple               
,,sorbet--,peel and cut up a small sugar
 loaf pineapple and let it stand in a   
cool place over night with a pint of    
sugar added to it4 ,an earthen jar is   
best for holding the pineapple1 whose   
acid properties forbid its standing in  
tin4 ,in the morning strain1 pressing   

out as much of the juice as possible4   
,add to this a pint of water and the    
grated rind of an orange4 ,boil ten     
minutes1 add the juice of one lemon and 
two oranges1 freeze about fifteen       
minutes until of a smooth1 even1        
cream-like texture1 and serve after the 
meat course at dinner4 ,if you desire a 
granite which is frozen as hard as ice  
cream1 but should be of a rough-grained 
consistency1 set the mixture away packed
 in ice and let it remain there for two 
or three hours4 ,scrape the frozen part 
occasionally from the sides of the can  
and stir long enough to mix the ice with
 the mass1 but not long enough to make  
it creamy4 ,serve in a cup made of the  
half skin of an orange with the pulp    
scraped out4   ,,tea ,,sherbet--,make a 
quart of fine flavored tea in the usual 
way1 pour off1 sweeten to taste1 add the
 juice of half a lemon and the fine     
shredded peel1 and freeze4   ,,glace    
,,des ,,gourmets--,make a custard of one
 pint milk1 six egg yolks1 one cup sugar

 and a few grains of salt4 ,strain and  
add one pint cream1 one cup almonds     
7blanched1 cooked in caramel1 cooled1   
and pounded71 and one tablespoon        
vanilla4 ,whip one pint heavy cream and 
add one-half pound powdered sugar1 one  
tablespoon of rum1 one teaspoon of      
vanilla and one-fourth pound of         
macaroons broken in small pieces4       
,freeze the first mixture and put in a  
brick mold1 cover with second mixture1  
then repeat4 ,pack in salt and ice1     
using two parts crushed ice to one part 
rock salt and let stand two hours4      
,remove from mold and garnish with      
macaroons in brandy4   ,,maple          
,,parfait--,beat four eggs slightly in a
 double boiler1 pour in one cup of hot  
maple sirup1 stirring all the time4     
,cook until thick1 cool1 and add one    
pint of thick cream beaten stiff4 ,pour 
into a mold and pack in equal parts of  
ice and salt4 ,let stand three hours4   
,,pineapple ,,parfait--,cook for five   
minutes over the fire one cup granulated

 sugar and a quarter cup of water4 ,beat
 the yolks of six eggs until lemon      
colored and thick1 then add the sirup   
little by little1 constantly beating4   
,cook in a double boiler until the      
custard coats the spoon1 then strain and
 beat until cold4 ,add two cupfuls      
pineapple pulp pressed through a sieve  
and fold in a pint of cream whipped     
stiff4 ,pack and bury in the ice and    
salt mixture4   ,,strawberry            
,,parfait--,hull1 wash and drain some   
sweet strawberries4 ,press through a    
strainer enough to give about two-thirds
 of a cup of pulp4 ,cook together in a  
graniteware saucepan one cupful         
granulated sugar and half a cup of water
 until it spins a thread4 ,do not stir  
while cooking4 ,whip two whites of eggs 
stiff and then pour the hot sirup over  
them and continue beating them until the
 mixture is cold4 ,as it thickens add   
the crushed berries1 a spoonful at a    
time4 ,have ready a pint of cream       
whipped to a solid froth1 stir lightly  

into the egg and berry mixture1 then    
pack into a covered mold and bury in ice
 and salt1 equal proportions1 leaving it
 for several hours4   ,,violet          
,,parfait--,this is made the same as    
white parfait1 using one-third cup of   
grape juice instead of the boiling      
water1 and adding half a cup of grape   
juice and the juice of half a lemon to  
the cream before beating4   ,,vanilla   
,,parfait--,cook a half cup each sugar  
and water over the fire until it        
threads4 ,do not stir after the sugar   
has dissolved4 ,beat the whites of three
 eggs until very stiff1 pour the sirup  
slowly over it1 beating constantly4     
,flavor with vanilla1 and when cold fold
 in a pint of cream whipped stiff4 ,pour
 into a mold and pack4     ,,preserves1 
,,pickles ,,and ,,relish   ,,cherry     
,,pickles--,stem1 but do not pit1 large 
ripe cherries4 ,put into a jar and cover
 with a sirup made from two cups of     
sugar1 two cups of vinegar and a        
rounding teaspoon each of ground cloves 

and cinnamon cooked together five       
minutes4 ,let stand two days1 pour off  
the vinegar1 reheat and pour over the   
cherries1 then seal4   ,,chili          
,,sauce--,peel and slice six large ripe 
tomatoes1 add four onions chopped fine1 
three-quarters of a cup of brown sugar1 
one-quarter cup of salt1 four cups of   
vinegar and two teaspoons each of ginger
 and cloves and one-half teaspoon of    
cayenne pepper4 ,cook together one hour 
and seal in small glass jars4   ,,cold  
,,catsup--,cut four quarts of tomatoes  
fine1 add one cup of chopped onion1 one 
cup of nasturtium seeds that have been  
cut fine1 one cup of freshly grated     
horseradish1 three large stalks of      
celery chopped1 one cup of whole mustard
 seeds1 one-half cup of salt1 one       
tablespoonful each of black pepper1     
cloves and cinnamon1 a tablespoon of    
mace1 one-half cup of sugar and four    
quarts of vinegar4 ,mix all well        
together and put in jars or bottles4 ,it
 needs no cooking1 but must stand       

several weeks to ripen4   ,,creole      
,,sauce--,scald and peel twenty-four    
tomatoes4 ,remove the seeds from green  
peppers and cut the pulp and four onions
 fine4 ,shred one ounce dried ginger1   
mix and add four tablespoons each of    
sugar and salt1 three cups of vinegar   
and one-half pound seedless raisins4    
,boil slowly three hours1 then put away 
in wide-mouthed bottles4   ,,gingered   
,,green ,,tomatoes--,to one peck small  
green tomatoes allow eight onions4      
,slice all together and sprinkle with   
one cupful of salt4 ,let them stand     
twenty-four hours1 then drain and cover 
with fresh water4 ,make a strong ginger 
tea1 allowing one quart of boiling water
 to a pound of bruised ginger root4 ,let
 it simmer gently for twenty minutes    
until the strength of the ginger is     
extracted4 ,scald the chopped tomatoes  
in this4 ,drain4 ,mix together one ounce
 ground ginger1 two tablespoonfuls black
 pepper1 two teaspoonfuls ground cloves1
 a quarter pound white mustard seed1    

one-half cupful ground mustard1 one     
ounce allspice1 three ounces celery seed
 and three pounds brown sugar4 ,now put 
the sliced onions and tomatoes in a     
kettle with sugar and spices in         
alternate layers1 and pour over them    
enough white wine vinegar to cover well4
 ,cook the pickle until tender1 then    
pack in jars and seal4   ,,green        
,,tomato ,,mince--,to two quarts chopped
 apples1 greenings are best1 allow two  
quarts chopped green tomatoes1 one pound
 each seeded raisins and cleaned        
currants1 one-half nutmeg1 one          
teaspoonful of cinnamon1 one-half       
teaspoonful ground cloves1 six cups     
granulated sugar and a cupful and a half
 of cider vinegar4 ,boil slowly three or
 four hours and can4                    
,,picalilli--,allow to one gallon sliced
 green tomatoes one pint grated         
horseradish1 eleven ounces brown sugar1 
two tablespoons each of fine salt and   
ground mustard4 ,put the tomatoes in a  
large stone crock1 sprinkle the salt    

over them and let stand over night with 
a slight press on top4 ,in the morning  
add to the tomatoes and let stand       
several weeks until it has formed its   
own vinegar4 ,always keep the pickle    
under the liquor and have it in a cool  
place4   ,,pepper ,,relish--,chop fine a
 small head of white cabbage1 six large 
green peppers1 and a nice bunch of      
celery4 ,put in a large bowl and        
sprinkle with a half cup of salt1 mix   
well1 cover and let stand over night4   
,next morning drain and mix in two      
tablespoons of mustard seed1 and pack in
 a stone jar4 ,put in a porcelain kettle
 three pints of vinegar1 two tablespoons
 sugar1 one tablespoon each of whole    
cloves1 allspice and whole pepper1 a    
clove of garlic and one onion minced4   
,simmer gently twenty minutes1 strain   
and pour boiling hot over the           
vegetables4 ,when cold cover and keep in
 a cool place4   ,,tomato               
,,catsup--,this catsup has a good relish
 on account of the onion in it4 ,wash   

ripe tomatoes1 cut them in slices and   
cook slowly for one hour4 ,press through
 a sieve to take out the seeds and skin4
 ,to one quart of this pulp and juice   
add one tablespoon of cinnamon1 one of  
black pepper and one of mustard1 one    
teaspoon of cayenne1 one-half cup of    
salt and two onions chopped fine4       
,simmer two and one-half hours1 then add
 two cups of vinegar1 cook an hour      
longer4 ,put in bottles and seal4       
,,tomato ,,chutney--,cut up and peel    
twelve large tomatoes and to them add   
six onions chopped fine1 one cup of     
vinegar1 one cup of sugar1 a handful of 
finely chopped raisins1 salt to taste1 a
 half teaspoonful of cayenne and a half 
teaspoonful of white pepper4 ,boil one  
and one-half hours and bottle or put in 
stone jars4   ,,vegetable ,,relish--,use
 two quarts each of cooked and finely   
chopped beets and cabbage1 add four cups
 sugar1 two tablespoons salt1 one       
tablespoon black pepper1 a half         
tablespoon cayenne1 a cup of grated     

horseradish and enough cold vinegar to  
cover4 ,bottle in glass jars and keep in
 a cool place4   ,,apple ,,and ,,grape  
,,jelly--,pull the grapes off the stems 
of six large bunches1 put them in a     
preserving kettle1 just cover with      
water4 ,pare and slice six large fall   
pippin apples4 ,put them with the       
grapes4 ,when boiled soft strain through
 a flannel bag4 ,to a pint of juice     
allow three quarters of a pound of      
sugar4 ,boil the juice fifteen minutes1 
skim and add the sugar1 which has been  
heated4 ,boil ten or fifteen minutes4   
,this will fill three jelly glasses4    
,,black ,,currant ,,jelly--,this is one 
of the best old-fashioned remedies for  
sore throats1 while a teaspoonful of it 
dissolved into a tumbler of cold water  
affords a refreshing fever drink or     
family beverage on a hot day4 ,stem     
large ripe black currants and after     
washing put into the preserving kettle1 
allowing a cupful of water to each quart
 of fruit4 ,this is necessary because   

the black currant is drier than the red 
or white4 ,mash with a wooden spoon or  
pestle1 then cover and cook until the   
currants have reached the boiling point 
and are soft4 ,turn into a jelly bag and
 drain without squeezing4 ,to each pint 
of the juice allow a half pound loaf    
sugar4 ,stir until well mixed1 then cook
 just ten minutes from the time it      
commences to boil4 ,overcooking makes it
 tough and stringy4 ,pour in sterilized 
glasses and when cold cover with        
paraffin4   ,,canned ,,pineapple--,pare 
the pineapple and carefully remove the  
eyes with a sharp-pointed silver knife4 
,chop or grate or shred it with a fork1 
rejecting the core4 ,weigh1 and to every
 pound of fruit allow a half pound of   
sugar1 put all together in the          
preserving kettle1 bring quickly to     
boiling1 skim1 and remove at once4 ,put 
into jars and fill to overflowing with  
sirup1 and seal4   ,,cherry             
,,preserves--,select large red cherries1
 stem and stone them1 and save the      

juice4 ,weigh the fruit and an equal    
amount of sugar4 ,sprinkle the sugar    
over the cherries and let stand six     
hours1 then put into a preserving       
kettle1 add the juice1 and heat slowly4 
,simmer until the cherries are clear1   
and skim carefully several times4 ,seal 
in jars and keep in a cool1 dark place4 
,,cranberry ,,conserve--,to three and a 
half pounds cranberries add three pounds
 sugar1 one pound seeded raisins and    
four oranges1 cut in small pieces after 
peeling4 ,cook gently about twenty      
minutes1 take from the fire1 add one    
pound walnut meats1 and cool4   ,,cherry
 ,,jelly--,the juice of cherries does   
not make a firm jelly without the       
addition of gelatin4 ,this means that it
 will not keep1 but must be eaten soon  
after making4 ,but if a soft jelly will 
satisfy it can be made1 and kept like   
other jellies1 without gelatin4 ,to make
 this jelly crush ripe cherries and cook
 until soft1 with just enough water to  
keep from burning4 ,strain and measure1 

to each cup of juice allow a cup of     
sugar4 ,simmer the juice ten minutes1   
heat the sugar and drop into the boiling
 juice4 ,in a few minutes a soft jelly  
will form4   ,,cranberry ,,mold--,this  
is an extremely pretty way of serving   
cranberries in individual molds4 ,wash a
 quart of cranberries and put in a      
porcelain or granite saucepan4 ,sprinkle
 over the top of the berries two cupfuls
 of sugar and on top of the sugar pour  
one cupful cold water4 ,set over the    
fire and cook slowly4 ,when the berries 
break into a boil1 cover just a few     
moments1 not long1 or the skins will    
burst1 then uncover and cook until      
tender4 ,do not strain1 but pour at once
 into small china molds4 ,this gives a  
dark rich looking mold that is not too  
acid and preserves the individuality of 
the fruit4 ,if you wish to use some of  
the cranberries in lieu of ,maraschino  
cherries1 take up some of the most      
perfect berries before they have cooked 
too tender1 using a darning needle or   

clean hat pin to impale them4 ,spread on
 an oiled plate and set in warming oven 
or a sunny window until candied4        
,,currant ,,and ,,raspberry             
,,jelly--,some of the finest jellies and
 jams are made from raspberries combined
 with currants4 ,for jelly use          
two-thirds of currant juice to one-third
 raspberry juice and finish in the usual
 way4  ,,fig ,,preserves--,take the figs
 when nearly ripe and cut across the top
 in the form of a cross4 ,cover with    
strong salted water and let stand three 
days1 changing the water every day4 ,at 
the end of this time cover with fresh   
water1 adding a few grape or fig leaves 
to color1 and cook until quite green4   
,then put again in cold water1 changing 
twice daily1 and leave three days       
longer4 ,add a pound granulated sugar to
 each pound figs1 cook a few moments1   
take from the fire and set aside for two
 days4 ,add more sugar to make sweet1   
with sliced and boiled lemon or ginger  
root to flavor1 and cook until tender   

and thick4   ,,green ,,grape            
,,marmalade--,if1 as often happens1     
there are many unripened grapes still on
 the vines and frost threatens1 gather  
them all and try this green grape       
marmalade4 ,take one gallon stemmed     
green grapes1 wash1 drain and put on to 
cook in a porcelain kettle with one pint
 of water4 ,cook until soft1 rub through
 a sieve1 measure and add an equal      
amount of sugar to the pulp4 ,boil hard 
twenty-five minutes1 watching closely   
that it does not burn1 then pour into   
jars or glasses4 ,when cold cover with  
melted paraffin1 the same as for jelly4 
,,green ,,tomatoes ,,canned ,,for       
,,pies--,to fifteen pounds round green  
tomatoes sliced thin allow nine pounds  
granulated sugar and a quarter pound    
ginger1 washed1 scraped and cut very    
thin1 and four lemons scrubbed and      
sliced thin1 removing all seeds4 ,put   
this mixture over the fire with a pint  
of water and cook about half an hour1   
taking care the contents of the kettle  

do not scorch4 ,turn into sterilised    
glass jars and seal air tight4 ,a       
tablespoonful of cinnamon and a half    
tablespoonful each of cloves and        
allspice may be added to the sauce while
 cooking if desired4   ,,pear ,,and     
,,blueberry ,,preserves--,pick over and 
wash two quarts of blueberries1 add     
water to nearly cover and stew them half
 hour4 ,mash them well1 when all are    
broken turn into a bowl covered with    
cheese cloth4 ,drain well and when cool 
squeeze out all the juice4 ,put the     
blueberry juice on to boil1 add one pint
 of sugar to each pint of juice and     
remove all scum4 ,allow one quart of    
sliced pears to one pint of juice4 ,use 
hard pears not suitable for canning4    
,cook them in the syrup1 turning over   
often and when soft and transparent skim
 them out into the jars4 ,boil down the 
syrup and strain over the fruit4 ,fill  
to overflowing and seal4   ,,preserved  
,,currants--,weigh seven pounds of      
currants before picking over1 then stem 

them and throw out all that are not     
perfect4 ,put seven pounds of sugar with
 three pints of currant juice and boil  
three minutes1 add the currants1 one    
pound of seeded raisins1 and cook all   
twenty minutes4 ,seal in small jars4    
,,preserved ,,strawberries--,the        
following method for preserving         
strawberries is highly recommended4     
,weigh the berries and allow an equal   
amount of sugar4 ,as two cups weigh a   
pound1 the sugar can be measured4 ,put  
the sugar into the preserving kettle    
with enough cold water to moisten it1   
but not enough to make it a liquid4 ,set
 the kettle on the back of the range1   
and when the sugar has entirely         
dissolved lay in the fruit and heat4 ,as
 soon as it boils skim and cook five    
minutes4 ,do not stir or mash the       
berries4 ,now spread them around on deep
 platters or enameled pans and cover    
with panes of window glass4 ,set in the 
sun1 and the syrup will gradually       
thicken4 ,turn into small jars and seal4

   ,,rhubarb ,,jam--,add to each pound  
of rhubarb cut without peeling1 a pound 
of sugar and one lemon4 ,pare the yellow
 peel from the lemon1 taking care to get
 none of the bitter white pith4 ,slice  
the pulp of the lemon in an earthen     
bowl1 discarding the seeds4 ,put the    
rhubarb into the bowl with the sugar and
 lemon1 cover and stand away in a cool  
place over night4 ,in the morning turn  
into the preserving kettle1 simmer      
gently three-quarters of an hour or     
until thick1 take from the fire1 cool a 
little and pour into jars4   ,,spiced   
,,crabapples--,wash the crabapples1 cut 
out the blossoms end with a silver      
knife4 ,to four pounds of fruit take two
 pounds of sugar1 one pint of vinegar1  
one heaping teaspoon each of broken     
cinnamon1 cassia buds and allspice1 add 
one scant tablespoon whole cloves4 ,tie 
the spices in a thin bag and boil with  
the vinegar and sugar five minutes4     
,skim them1 add the apples and simmer   
slowly until tender2 which will take    

about ten or fifteen minutes4 ,skim out 
the apples1 putting them in a large bowl
 or jar4 ,boil the sugar five minutes   
longer and pour over the fruit4 ,next   
day drain off the syrup1 heat to the    
boiling point and pour again over the   
apples4 ,do this for the next two days1 
then bottle and seal while hot4         
,,spiced ,,crabapple ,,jelly--,with     
crabapples still on hand a nice spiced  
jelly can be made to serve with meats4  
,cook the apples without peeling until  
tender4 ,strain through a jelly bag1 add
 vinegar to taste with cloves and       
cinnamon4 ,cook twenty minutes1 add an  
equal quantity of sugar that has been   
heated in the oven4 ,boil five minutes1 
skim and turn in glasses4   ,,spiced    
,,ripe ,,tomato--,peel ripe tomatoes and
 weigh4 ,for each seven pounds allow two
 cups of vinegar1 seven cups of sugar1  
one ounce of whole allspice1 the same of
 stick cinnamon and one-half ounce of   
whole cloves4 ,cook the tomatoes half an
 hour or until soft1 cutting to pieces  

while cooking4 ,add the vinegar1 sugar  
and spices tied in a muslin bag4 ,cook  
until thick like marmalade4 ,serve with 
cold meats4   ,,tomato ,,figs--,scald   
eight pounds of yellow tomatoes and     
remove the skins4 ,pack them in layers  
with an equal weight of sugar4 ,after   
twenty-four hours drain off the juice   
and simmer five minutes1 add the        
tomatoes and boil until clear4 ,remove  
the fruit with a skimmer and harden in  
the sun while you boil down the syrup   
until thick2 pack jars two-thirds full  
of the tomatoes1 pour the syrup over and
 seal4 ,add the juice of four lemons1   
two ounces of green ginger root tied up 
in a bag and the parboiled yellow rind  
of the lemons to the juice when boiling 
down4   ,,wild ,,grape ,,butter--,if the
 wild frost grapes are used1 take them  
after the frost has ripened them4 ,stem 
and mash1 then mix with an equal        
quantity of stewed and mashed apple4    
,rub the mixture through a sieve1 add   
half as much sugar as there is pulp and 

cook until thick1 being careful that it 
does not burn4 ,it is a good idea to set
 preserves and fruit butters in the oven
 with the door ajar to finish cooking as
 there is then much less danger of      
burning or spattering4   ,,yellow       
,,tomato ,,preserves--,allow a pound    
sugar to each pound tomatoes and half   
cup of water to each pound fruit4 ,cover
 the tomatoes with boiling water1 then  
skim4 ,make a syrup with the sugar1 and 
when boiling skim and add the tomatoes4 
,have ready a sliced lemon that has been
 cooked in boiling water and a little   
sliced ginger4 ,add to the tomatoes4    
,cook until the tomatoes are clear1     
remove1 pack in jars1 cook the syrup    
until thick1 pour over and seal4        
,,mince ,,meat--,one peck sour apples1  
three pounds boiled beef1 two pounds    
suet1 one quart canned cherries1 one    
quart grape juice1 one pint cider1 one  
pint apple butter1 one glass orange     
marmalade1 half pound candied orange    
peel1 half pound citron1 two pounds     

currants1 two pounds raisins1 two       
tablespoonfuls salt4 ,put all together  
and boil up well4 ,this may be canned   
for future use4     ,,souffles          
,,asparagus ,,souffle--,only very tender
 asparagus should be used4 ,cut it fine 
and boil tender in salted water4 ,add   
the well beaten yolks of four eggs1 one 
tablespoonful of soft butter1 a         
saltspoon of salt and a little pepper4  
,then fold in the stiffly beaten whites 
of the eggs and bake in a steady oven4  
,canned asparagus can be substituted for
 fresh4   ,,cabbage ,,souffle--,chop a  
solid white head of cabbage and cook in 
salted water until tender4 ,drain and   
place in a buttered dish in layers with 
a sprinkling of grated cheese between4  
,mix two tablespoonfuls each of flour   
and butter1 add one cupful of rich milk1
 the beaten yolks of two eggs and a     
saltspoon of salt and mustard1 stir over
 the fire until it boils4 ,then add the 
stiffly beaten whites of the eggs1 pour 
over the cabbage and bake for half an   

hour4   ,,cheese ,,souffle--,mix        
together one-half cup breadcrumbs1 a    
quarter teaspoon salt1 a half           
teaspoonful mustard and a dash of       
cayenne4 ,add a tablespoonful butter1 a 
cup and a half milk and cook over hot   
water4 ,when heated remove4 ,add while  
hot two cups grated cheese and the well 
beaten yolks of three eggs4 ,cool4 ,when
 ready to bake add the beaten whites of 
four eggs and a cup of whipped cream4   
,fill individual cups half full1 set in 
a pan of hot water and bake fifteen     
minutes in a quick oven4   ,,corn       
,,souffle--,to one pint of sweet grated 
corn 7canned corn7 drain and run through
 a food chopper 7may be used71 add the  
well beaten yolks of two eggs1 one pint 
of sweet milk1 one small teaspoonful of 
salt1 one and one-half tablespoonfuls of
 sugar and the stiffly beaten whites of 
the eggs4 ,mix well and bake in a       
buttered casserole or ramequins for     
forty minutes4   ,,guernsey ,,cheese    
,,souffle--,pin a narrow folded paper   

thoroughly buttered on the inside1      
around six or eight ramequins and butter
 the ramequins thoroughly4 ,melt two    
tablespoonfuls butter and in it cook two
 tablespoonfuls of flour and a quarter  
teaspoonful each of salt and paprika4   
,when the mixture looks frothy stir in  
half a cup of milk and stir until       
boiling4 ,then add four ounces grated   
cheese and the beaten yolks of three    
eggs4 ,lastly fold in the stiffly       
whipped whites of three eggs4 ,put the  
mixture into the ramequins letting it   
come up to the paper or nearly to the   
top of the dishes4 ,set the ramequins on
 many folds of paper in a dish1 pour in 
boiling water to half fill1 and let bake
 in a moderate oven until the mixture is
 well puffed up and firm to the touch4  
,remove the buttered paper1 set the     
ramequins in place and serve at once4 ,a
 green vegetable salad seasoned with    
,french dressing and a browned cracker  
may accompany the dish4   ,,souffle ,,of
 ,,carrots--,boil the carrots and mash  

them fine1 add a little sugar to taste1 
a pinch of salt1 a spoonful of flour and
 a good lump of butter1 the well beaten 
yolks of four eggs1 and lastly fold in  
the stiffly beaten whites4 ,bake in a   
quick oven in the dish in which it may  
be served4   ,,tomato ,,souffle--,stew  
three cupfuls of tomato down to two1 add
 seasoning to taste and six eggs1 the   
whites beaten stiff1 and bake for ten or
 fifteen minutes or until set4 ,serve as
 soon as done4     ,,filling ,,for      
,,cakes   ,,coffee ,,cream ,,for        
,,charlotte ,,and ,,eclair--,flavor one 
pint of rich thick cream with one-fourth
 cup of black coffee and one teaspoon of
 lemon1 add about a half a cup of sugar1
 chill and whip it until thick enough to
 stand4 ,pour it into molds lined with  
thin sponge cake or lady fingers4 ,fill 
them level and ornament the top with    
some of the cream forced through tube4  
,,filling--,for the filling scald one   
cup of milk with three level tablespoons
 of ground coffee and let stand where it

 will be hot but not boil1 for five     
minutes4 ,strain1 add one-half cup of   
sugar1 three level tablespoons of flour 
and a pinch of salt4 ,cook in a double  
boiler fifteen minutes1 add one beaten  
egg and cook two minutes1 stirring to   
keep smooth4 ,cool and add one-quarter  
teaspoon of vanilla flavoring4 ,fill the
 cream cakes and cover with cream beaten
 thick1 sweetened with powdered sugar   
and flavored with a few drops of        
vanilla4   ,,filling ,,for ,,cake--,soak
 a level tablespoon of gelatin in one   
tablespoon of cold water for half an    
hour1 add one tablespoon of boiling     
water and stir4 ,beat one pint of cream 
stiff1 then beat in the soaked gelatin1 
add powdered sugar to make sweet and a  
small teaspoon vanilla flavoring or     
enough to suit the taste4 ,put this     
filling in thick layers between the     
cakes and cover the top one with a white
 icing4   ,,fig ,,or ,,date             
,,frosting--,these frostings are        
excellent to use upon any kind of cake1 

but as they are rather rich in          
themselves1 they seem better suited for 
light white cake4 ,if figs are preferred
 they should be chopped fine4 ,if dates1
 the stones and as much as possible of  
the white lining should be removed and  
then they should be chopped fine4 ,for a
 good size loaf of cake1 baked in two   
layers1 use a scant quarter of a pound  
of either the chopped dates or figs1 put
 into a double boiler or saucepan with a
 very little boiling water1 just enough 
to make the mass pliable4 ,let them     
stand and heat while the syrup is       
boiling4 ,for this two cups of fine     
granulated sugar and half a cup of      
boiling water are required4 ,boil       
without stirring till the syrup taken   
upon the spoon or skewer will thread4   
,do not allow it to boil too hard at    
first4 ,when the sugar is thoroughly    
melted1 move the saucepan to a hotter   
part of the stove so that it may boil   
more vigorously4 ,have ready the whites 
of two eggs beaten dry1 now to them add 

the fig or date paste and pour the      
boiling syrup in a fine stream over the 
two1 beating all the time4 ,beat        
occasionally while cooling1 and when    
thoroughly cold add one teaspoonful of  
lemon extract1 and it is ready for use4 
,these frostings may be a trifle sticky 
the day they are made1 especially if the
 syrup is not boiled very long1 but the 
stickiness disappears by the second day1
 even if kept in a stone jar4   ,,lemon 
,,jelly--,grate two lemons1 add the     
juice1 one cup of white sugar1 one large
 spoonful of butter and the yolks of    
three eggs4 ,stir constantly over the   
fire until it jellies1 when cold spread 
between cakes4   ,,maple                
,,icing--,scrape half a pound of maple  
sugar and melt1 add two tablespoons of  
boiling water4 ,while hot pour over the 
cake4 ,be sure to melt the sugar before 
adding the water4   ,,mocha ,,filling   
,,and ,,icing--,a rich but much liked   
filling for small cakes is made by      
boiling one cup of sugar and one-half   

cup of very strong or very black coffee 
together until the syrup will thread4   
,in the meantime wash one cup of sweet  
butter in cold water to take out all the
 salt4 ,put in a piece of cheesecloth   
and pat it until all the moisture is    
dried out4 ,beat until creamy1 adding   
slowly the beaten yolk of one egg and   
the syrup4 ,spread this filling between 
layer cakes1 but it is more often used  
to pipe over the top of small cakes4    
,,orange ,,filling--,one-half cup of    
sugar1 two and one-half level           
tablespoons flour1 grated rind of       
one-half orange1 one-third cup of orange
 juice1 one tablespoon lemon juice1 one 
egg beaten slightly1 one teaspoon melted
 butter4 ,mix the ingredients and cook  
in double boiler for twelve minutes1    
stirring constantly4 ,cool before using4
     ,,desserts   ,,apples ,,stuffed    
,,with ,,dates--,core large1 slightly   
acid apples and fill with stoned dates4 
,pour over them equal parts of sugar and
 water boiled together4 ,baste the      

apples frequently while baking4 ,serve  
as a dessert at dinner or luncheon4     
,,apple ,,sponge ,,pudding--,one cup of 
sifted pastry flour and sift it with one
 level teaspoon of baking-powder4 ,beat 
the yolks of three eggs until light     
colored1 add one cup of sugar and the   
juice of one lemon4 ,fold in the stiffly
 beaten whites of the three eggs and    
then the flour4 ,spread the batter      
thinly on a large shallow pan and bake  
about twenty minutes in a moderate oven4
 ,turn out of the pan1 trim off any hard
 edges1 spread with stewed1 sweetened1  
and flavored apples1 and roll up at once
 like a jelly roll4 ,serve with a liquid
 sauce or a syrup made from sugar and   
water4   ,,apricot ,,kisses--,beat the  
whites of two eggs until very light and 
still1 flavor with one-half teaspoon    
vanilla and then carefully fold in one  
cup of fine granulated sugar4 ,lay a    
sheet of paraffin paper over the bottom 
of a large baking part and drop the     
mixture on the paper1 in any size you   

wish from one teaspoon to two           
tablespoons4 ,have them some distance   
apart so they will not run together4    
,bake them in a very moderate oven and  
be careful to bake sufficiently1 say    
forty-five minutes4 ,they should be only
 delicately colored and yet dry all     
through4 ,when done remove to a platter 
and break the top in1 remove a little of
 the inside and fill pulp of sifted     
peaches1 sweetened and mixed with equal 
parts of whipped cream4 ,sprinkle       
pistachio nuts over the top and serve   
fancy cakes4   ,,baked ,,custard--,beat 
four eggs1 whites and yolks together    
lightly1 and add a quart of milk1 four  
tablespoons sugar1 a pinch of salt and  
flavoring4 ,bake in stoneware cups or a 
shallow bowl1 set in a pan of water4    
,,baked ,,bananas1 ,,porto ,,rican      
,,fashion--,select rather green bananas1
 put them1 without removing the skins1  
into hot ashes or a very hot oven and   
bake until the skins burst open4 ,send  
to the table in a folded napkin4 ,the   

skins help hold in the heat and are not 
to be removed until the moment of       
eating4 ,serve plenty of butter with    
them4   ,,banana ,,and ,,lemon ,,jelly  
,,cream--,soak one-half box of gelatin  
in one cup of cold water4 ,shave the    
rind of one lemon1 using none of the    
white1 and steep it with one square inch
 stick of cinnamon in one pint of       
boiling water ten minutes4 ,add the     
soaked gelatin1 one cup of sugar and    
three-fourths of a cup of lemon juice1  
and when dissolved strain into shallow  
dishes4 ,when cold cut it in dice or    
break it up with a fork1 and put it in a
 glass dish in layers with spiced       
bananas4 ,pour a cold boiled custard    
over them and cover with a meringue4    
,brown the meringue on a plate and slip 
it off over the custard4   ,,custard    
,,pudding--,line a baking dish with     
slices of sponge cake4 ,make a boiled   
custard with four cups of milk and the  
yolks of five eggs1 one-half cup of     
sugar and flavored with vanilla4 ,pour  

the custard into the baking-dish4 ,beat 
the whites of the eggs to a stiff froth 
with one-half cup of powdered sugar and 
spread over the top4 ,set in a very slow
 oven to brown slightly4   ,,custard    
,,souffle--,mix one-fourth cup of sugar1
 one cup flour and one cup of cold milk4
 ,stir till it thickens1 add one-fourth 
cup of butter1 cool1 stir in the beaten 
yolks of four eggs and then the stiffly 
beaten whites4 ,turn into a buttered    
shallow dish1 set in a pan of hot water 
and bake in a moderate oven half an     
hour4 ,serve at once4   ,,fig ,,and     
,,rhubarb--,wash two bunches of rhubarb 
and cut into inch pieces without        
peeling4 ,put into boiler with a cupful 
sugar and four or five figs cut in inch 
pieces4 ,put on the cover and cook over 
hot water until the rhubarb is tender   
and the syrup is rich and jelly-like in 
consistency4 ,raisins are nice cooked in
 rhubarb the same way4 ,if preferred1   
and you are to have a hot oven anyway1  
put the rhubarb and figs or raisins in a

 stone pot1 cover closely and bake in   
the oven until jellied4   ,,cold        
,,rhubarb ,,dessert--,peel tender stalks
 and cut enough into half-inch pieces to
 measure two cups4 ,cook with one cup of
 water1 the grated rind from a large    
orange and two cups of sugar4 ,do not   
stir while cooking1 but lift from the   
range now and then to prevent burning2  
,when soft but not broken1 add two and  
one-half tablespoons of gelatin soaked  
fifteen minutes in one-half cup of cold 
water4 ,stir with a fork just enough to 
mix and pour all into a large mold4     
,when formed1 unmold1 and serve with    
cream4   ,,german ,,dessert--,beat two  
eggs and a pinch of salt1 add two       
cupfuls of milk and pour into a deep    
plate4 ,soak slices of bread in this1   
one at a time until softened1 but not   
enough to break4 ,melt a rounding       
tablespoon of butter in a pan and in    
this brown the bread on both sides4     
,serve with an orange pudding sauce or  
any kind of liquid sauce preferred4     

,,lemon ,,sponge--,soak one-half box of 
gelatin in one-half cup of cold water4  
,add the juice of four lemons to one cup
 of sugar then the beaten yolks of four 
eggs1 add two cups of cold water1 and   
bring to a boiling-point4 ,stir in the  
soaked gelatin and strain into a large  
bowl set in a pan of ice4 ,beat now and 
then until it begins to harden1 then add
 the unbeaten whites of four eggs and   
beat continuously until the sponge is   
light and firm4 ,fill into molds before 
the sponge is too hard to form into the 
shape of the mold4   ,,mosaic           
,,jelly--,one and one-half cups of milk1
 two level tablespoons sugar1 rind of   
one-half lemon1 one-half bay-leaf1 one  
level tablespoon granulated gelatin1    
one-fourth cup of water1 yolks two eggs4
 ,scald the milk with the sugar1 lemon  
rind1 and bay-leaf1 then add the gelatin
 soaked in water for twenty minutes4    
,stir until dissolved and strain the hot
 mixture gradually into the egg yolks   
slightly beaten4 ,return to double      

boiler and stir until thickened4 ,remove
 from fire and color one-half of the    
mixture either pink or green1 and turn  
each half into a shallow pan wet with   
cold water4 ,when cold cut into squares 
or oblongs4 ,line a mold with lemon     
jelly and garnish with the colored      
pieces4 ,add the remaining jelly1 chill 
thoroughly and serve on a platter       
garnished with whipped cream4           
,,pineapple ,,bavarian ,,cream--,grate  
enough pineapple to make two cups4 ,soak
 two level teaspoons of gelatin in      
one-half cup of cold water for twenty   
minutes4 ,heat the pineapple to the     
scalding point1 add the soaked gelatin  
and stir until dissolved1 then add      
one-third cup sugar1 stir and fold in   
three cups of beaten cream4 ,turn into  
molds and chill4   ,,scalloped          
,,apple--,measure two even cups of fine 
breadcrumbs and pour over them          
one-quarter cup of melted butter4 ,mix  
two rounding tablespoons of sugar with  
the grated yellow rind and the juice of 

one lemon and four gratings of nutmeg4  
,butter a baking dish1 scatter in some  
crumbs1 put in one pint of pared1 cored 
and sliced apples1 scatter on one-half  
of the seasoning1 another pint of       
apples1 the remainder of the seasoning  
and cover with the last of the crumbs4  
,put a cover on the dish and bake twenty
 minutes1 uncover and bake twenty       
minutes longer4   ,,spanish             
,,cream--,put one and two-thirds        
teaspoons of gelatin into one-third cup 
of cold water4 ,heat two cups of milk in
 a double boiler1 add the yolks of two  
eggs1 beaten with one-half cup of sugar 
until light1 and when the custard       
thickens take from stove and set in pan 
of cold water4 ,beat the whites of two  
eggs until stiff1 and dissolve the      
soaked gelatin in three-quartets cup of 
boiling water4 ,when the custard is     
cool1 add a teaspoon of vanilla1 the    
strained gelatin and the whites of the  
eggs beaten stiff4 ,stir all together   
lightly and turn into mold4   ,,steamed 

,,pudding--,beat one-half cup of butter 
with one cup of sugar to a cream1 add   
two beaten eggs and cup of flour sifted 
with one teaspoon each of cinnamon and  
soda1 two cups of breadcrumbs1 soaked in
 one cup of sour milk4 ,add one cup of  
chopped and seeded raisins and one-half 
cup of chopped dates4 ,steam two hours  
and serve with whipped cream4           
,,strawberry ,,sarabande--,whip a cupful
 thick cream until very stiff1 then fold
 carefully into it a pint of fresh      
berries cut in small pieces with a      
silver knife4 ,have ready a             
tablespoonful gelatin soaked in a       
quarter cup cold water for half an hour1
 then dissolved by setting the cup      
containing it in hot water4 ,add by     
degrees to the berries and cream1       
whipping it in so that it will not      
string4 ,add three tablespoonfuls       
powdered sugar and when it stiffens turn
 into a cold mold and set on the ice4   
,when ready to serve turn out onto a    
pretty dessert platter4   ,,walnut      

,,sundae--,put one cone of vanilla ice  
cream in a sherbet cup1 or better yet in
 a champagne glass and sprinkle with    
minced walnuts4   ,,yorkshire           
,,pudding--,take an equal number of eggs
 and tablespoonful of sifted flour1 and 
when the eggs are well beaten mix them  
in with the flour1 add some salt and a  
little grated nutmeg1 and then pour in  
as much new milk as will make a batter  
of the consistency of cream1 stir the   
batter with a fork well for ten minutes 
and then put in at once into a baking   
tin1 which must be very hot1 containing 
a couple of tablespoons of hot          
drippings4 ,set the pudding in oven to  
bake or before the fire under the       
roasting meat4 ,when ready to serve cut 
the pudding into squares and send to the
 table on a separate dish4   ,,apple    
,,pudding--,butter a pudding dish and   
line it with slices of toasted stale    
bread buttered and wet with milk4 ,over 
these put a thick layer of peeled1      
cored1 and sliced tart apples1 and      

sprinkle generously with granulated     
sugar and cinnamon or nutmeg4 ,over     
these put a cover of more toast         
buttered1 moistened and sprinkled with  
sugar4 ,cover with a plate and bake for 
two hours in a moderate oven1 taking off
 the plate toward the last that the top 
may brown4 ,serve with maple or other   
syrup for sauce4   ,,apple              
,,pudding--,four cups flour1 one level  
teaspoon salt1 six level teaspoons      
baking powder1 four level tablespoons   
butter1 two cups milk1 two cups finely  
chopped apple1 one-half cup butter1 two 
cups sugar1 one and one-half quarts     
water4 ,sift together the flour1 salt1  
and baking powder4 ,work in the butter  
with the fingers and add the milk4 ,mix 
well1 turn onto floured board1 roll out 
one-half inch thick1 cover with the     
apple and roll up like a jelly roll4    
,press the ends together and press down 
the side1 to keep the apple in4 ,place  
in a buttered pan and add the butter1   
sugar and water4 ,bake in a moderate    

oven for one and one-half hours4        
,,apple ,,sponge ,,pudding--,one cup of 
sifted pastry flour and one level       
teaspoon of baking powder4 ,beat the    
yolks of three eggs until light colored1
 add one cup of sugar and the juice of  
one lemon4 ,fold in the stiffly beaten  
whites of the three eggs and then the   
flour4 ,spread the batter thinly on a   
large shallow pan and bake about twenty 
minutes in a moderate oven4 ,turn out of
 the pan1 trim off any hard edges1      
spread with stewed sweetened and        
flavored apples1 and roll up at once    
like a jelly roll4 ,serve with a liquid 
sauce or a syrup of sugar and water4    
,,baked ,,cherry ,,pudding--,cream      
one-quarter cup of butter with one-half 
cup of sugar1 add the yolks of two eggs 
beaten very light1 two cups of milk1 two
 cups of flour sifted twice with four   
level teaspoons of baking powder1 and   
last1 the whites of the eggs beaten     
stiff4 ,stone cherries to measure three 
cups1 drain off the juice and put them  

into a pudding dish4   ,,baked          
,,pudding--,stir one-half cup of flour  
smooth in one cup of cold milk1 add two 
unbeaten eggs and beat several minutes1 
then add one cup more of milk and a     
saltspoon of salt4 ,stir together1 pour 
into a buttered baking dish and set     
directly into the oven4 ,serve with     
lemon thickened sauce4   ,,cocoa ,,rice 
,,meringue--,heat one pint of milk1 add 
one-quarter cup of washed rice and a    
saltspoon of salt4 ,cook until tender4  
,add one level tablespoon of butter1    
one-half cup of seeded raisins1 half a  
teaspoon of vanilla1 and one slightly   
rounding tablespoon of cocoa1 cook five 
minutes4 ,fold in the stiffly beaten    
whites of two eggs and one-half cup of  
beaten cream4 ,turn into a buttered     
baking dish1 cover with the whites of   
three eggs beaten stiff1 with one-third 
cup of powdered sugar and a level       
tablespoon of cocoa4 ,set in a moderate 
oven for a few minutes until the        
meringue is cooked4   ,,cottage         

,,pudding--,beat the yolk of one egg1   
add one cup of granulated sugar1        
one-half cup of milk1 one and one-half  
cups of flour in two spoons of baking   
powder1 stir in the white of one egg    
beaten stiff4 ,bake in a moderate oven4 
,,cranberry ,,and ,,custard             
,,pudding--,here is a new suggestion    
which comes from a high authority4 ,take
 one sugar cooky or four lady fingers1  
if you have them1 and crumble into a    
baking dish4 ,cover with a thin layer of
 cranberry preserves or jelly1 dot with 
small lumps of butter and add a sprinkle
 of cinnamon4 ,beat three eggs          
7separately7 very lightly1 add two      
tablespoonfuls of sugar and two cupfuls 
of milk4 ,pour over the fruit and cake1 
bake as a custard and serve with whipped
 cream4   ,,custard ,,pudding--,line a  
baking dish with slices of sponge cake4 
,make a boiled custard with four cups of
 milk and the yolks of five eggs1       
one-half cup of sugar1 and flavored with
 vanilla4 ,pour the custard into the    

baking dish4 ,beat the whites of the    
eggs to a stiff froth with one-half cup 
of powdered sugar and spread over the   
top4 ,set in a very slow oven to brown  
slightly4  ,,date ,,meringue--,beat the 
whites of five eggs until stiff1 add    
three rounding tablespoons of powdered  
sugar1 and beat again4 ,add a teaspoon  
of lemon juice and a half a pound of    
stoned and chopped dates4 ,turn into a  
buttered baking dish and bake fifteen   
minutes in a moderate oven4 ,serve with 
a boiled custard4   ,,egg               
,,souffle--,make a sauce from one cup of
 hot milk and two level tablespoons each
 of butter and flour1 cooked together   
five minutes in a double boiler4 ,add   
the yolks of four eggs beaten well1 stir
 enough to mix well and remove from the 
fire4 ,add half a level teaspoon of salt
 and a few grains of cayenne4 ,fold in  
the whites of the eggs beaten stiff1    
turn into a buttered dish1 set in a pan 
of hot water1 and bake in a slow oven   
until firm4 ,serve in the same dish4    

,,fruit ,,pudding--,one and one-half    
cups flour1 two and one-half cups       
raisins1 one-half cup molasses1 one-half
 cup milk1 two tablespoons butter1 one  
teaspoon cinnamon1 one-half teaspoon    
allspice1 one-half teaspoon nutmeg1     
one-half teaspoon salt1 mix all         
together1 one-half teaspoon soda1       
dissolved in hot water1 steam two hours4
 ,hard or liquid sauce1 or both4        
,,indian ,,tapioca ,,pudding--,one-third
 cup tapioca1 one-fourth cup cornmeal1  
one quart scalded milk1 half cup        
molasses1 two tablespoons butter1       
one-half teaspoon salt1 one teaspoon    
ginger and cinnamon mixed1 one cup cold 
milk4 ,soak the tapioca in cold water   
for one hour1 then drain4 ,pour the hot 
milk on to the cornmeal gradually4 ,add 
the tapioca and cook in double boiler   
until transparent4 ,add molasses1       
butter1 salt1 and spice1 and turn into a
 buttered baking dish4 ,pour the cold   
milk over the top and bake for one hour 
in a moderate oven4   ,,lemon ,,meringue

 ,,pudding--,soak one cup of fine       
breadcrumbs in two cups of milk until   
soft4 ,beat one-quarter cup of butter   
and one-half of sugar together until    
greasy1 stir all into the milk and      
crumbs4 ,grate a little yellow lemon    
peel over the top and pour into a       
buttered baking dish4 ,set in a moderate
 oven until firm and slightly browned4  
,make a meringue of the stiffly beaten  
whites of two eggs and four level       
tablespoons of powdered sugar4 ,spread  
over the pudding1 return to the oven and
 color a little4   ,,lemon              
,,pudding--,three eggs1 one scant cup   
sugar1 one lemon juice and rind1 two    
cups of milk1 two liberal tablespoons   
cornstarch1 one heaping teaspoon butter4
 ,scald the milk and stir in the        
cornstarch1 stirring all the time until 
it thickens well1 add the butter and set
 aside to cool4 ,when cool beat the     
eggs1 light2 add sugar1 the lemon juice 
and grated rind1 and whip in a great    
spoonful at a time1 the stiffened       

cornstarch and milk4 ,bake in a buttered
 dish and eat cold4   ,,little ,,steamed
 ,,pudding--,cream one-quarter cup      
butter with one-half cup of sugar1 add  
one-quarter cup milk1 then one cup of   
flour sifted with two teaspoons of      
baking powder and a pinch of salt1 and  
last fold in the stiffly beaten whites  
of three eggs4 ,have some small molds or
 cups buttered1 fill half full with the 
batter1 cover with buttered paper1 and  
steam three-quarters of an hour4 ,serve 
hot with a sauce4   ,,new ,,hampshire   
,,indian ,,meal ,,pudding--,bring a     
quart of milk to a boil1 then sprinkle  
in slowly about a cup and a quarter of  
yellow meal1 stirring constantly4 7,an  
exact rule for the meal cannot be given1
 as some swells more than others47 ,as  
soon as the milk is thickened take from 
the fire and cool slightly before adding
 three-quarters of a cup of molasses1   
half a teaspoonful salt and a           
tablespoonful ginger4 ,beat the mixture 
until smooth1 and lastly turn in a quart

 of cold milk1 stirring very little4    
,pour into a well greased pudding-dish  
and set in a very slow oven4 ,this      
pudding needs about five hours of very  
slow baking to insure its becoming      
creamy1 instead of hard and lumpy4 ,the 
batter1 after the cold milk is added    
should be about the consistency of      
pancake batter4 ,serve with cream or    
maple syrup4   ,,orange ,,pudding--,take
 one cup of fine stale breadcrumbs1 not 
dried1 and moisten them with as much    
milk as they will absorb and become     
thoroughly softened4 ,beat the yolks of 
four eggs with the whites of two1 add   
four tablespoons of sugar and the grated
 peel of one orange1 using of course    
only the outer cells4 ,stir this into   
the softened crumbs1 then beat the other
 two whites until stiff and fold them   
into the mixture4 ,turn it into a well  
buttered mold and steam it two hours4   
,turn out into a hot dish and serve with
 orange sauce4   ,,peach                
,,tapioca--,prepare a dish of tapioca in

 the usual way1 into a buttered pudding 
dish put a layer of cooked and sweetened
 tapioca1 then a layer of peaches1 fresh
 or canned4 ,next add another layer of  
tapioca1 then more peaches1 and so on   
until the dish is full4 ,flavor with    
lemon and sprinkle three-fourths of a   
cup of sugar over all1 then bake in a   
very hot oven until a light brown4      
,,raspberry ,,dumplings--,wash one cup  
of rice and put into the double boiler4 
,pour over it two cups of boiling water1
 add one-half teaspoon of salt and two  
tablespoons of sugar and cook thirty    
minutes or until soft4 ,have some small 
pudding cloths about twelve inches      
square1 wring them out of hot water and 
lay them over a small half pint bowl4   
,spread the rice one-third of an inch   
thick over the cloth1 and fill the      
center with fresh raspberries4 ,draw the
 cloth around until the rice covers the 
berries and they are good round shape4  
,tie the ends of the cloth firmly1 drop 
them into boiling water and cook twenty 

minutes4 ,remove the cloth and serve    
with lemon sauce4   ,,spoon             
,,pudding--,cream one tablespoonful     
butter with two tablespoonfuls sugar4   
,add two tablespoonfuls flour1 pinch of 
salt1 one tablespoonful cornstarch1     
beaten yolk of one egg and tablespoonful
 of cream4 ,beat well1 and lastly add   
beaten white of egg and one teaspoonful 
baking powder4 ,pour over berries and   
steam forty minutes4 ,serve with whipped
 cream4   ,,squash ,,pudding--,one pint 
of finely mashed cooked squash1 one cup 
of sugar1 one teaspoon of ground        
cinnamon1 a little salt1 the juice and  
grated rind of one lemon1 add slowly one
 quart of boiling milk1 stirring well1  
and when a little cooled1 add five well 
beaten eggs4 ,bake in a pudding dish set
 in a pan of hot water1 in a moderate   
oven1 until firm in the center4 ,serve  
with cream4   ,,steamed ,,berry         
,,pudding--,sift two cups of flour with 
four teaspoons of baking powder1 rub in 
a rounding tablespoon of butter1 add two

 beaten eggs1 one cup of milk1 one-half 
cup of sugar1 and last two cups of      
blueberries4 ,the berries should be     
rinsed in cold water1 shaken in a cheese
 cloth until dry and then roiled in     
flour before adding4 ,pour into a       
pudding mold1 and steam one and         
one-quarter hours4 ,serve with liquid   
sauce4   ,,steamed ,,pudding--,beat     
one-half cup of butter with one cup of  
sugar to a cream1 add two beaten eggs   
and cup of flour sifted with one        
teaspoon each of cinnamon and soda1 two 
cups of breadcrumbs1 soaked in one cup  
of sour milk4 ,add one cup of chopped   
and seeded raisins and one-half cup of  
chopped dates4 ,steam two hours and     
serve with whipped cream4   ,,tapioca   
,,meringue--,soak one-half cup          
granulated tapioca in a pint of cold    
water for half an hour4 ,cook slowly    
twenty minutes until transparent4 ,if   
too thick1 add a little more boiling    
water4 ,boil one quart of milk in a     
farina kettle with a pinch of salt and  

the yellow rind of half lemon4 ,beat the
 yolks of four eggs with a cup of sugar1
 add slowly to the milk1 stirring until 
smooth and creamy1 but do not allow it  
to boil4 ,when thickened1 remove from   
the fire1 add a teaspoonful flavoring   
and blend thoroughly4 ,whip the whites  
of the eggs to a stiff froth with three 
tablespoonfuls powdered sugar and a     
teaspoonful flavoring1 spread over the  
top of the pudding which should have    
been poured in the serving dish and set 
in a coolish oven to puff and color a   
golden yellow4   ,,tapioca              
,,pudding--,cover one cup of the flake  
tapioca with cold water and let it stand
 two hours4 ,stir occasionally with a   
fork to separate the lumps4 ,put in a   
farina kettle with a pint and a half    
water4  ,slice three tart apples and put
 in with the tapioca1 together with     
sugar to sweeten to taste4 ,stir all    
together and cook until the apples are  
soft and the tapioca clear4 ,serve hot  
or cold4 ,peaches may be used in place  

of the apple4 ,serve with cream4        
,,tapioca ,,souffle--,soak three        
tablespoonfuls pearl tapioca in water to
 cover for three or four hours4 ,then   
add a quart of milk and cook until the  
tapioca is perfectly clear and the milk 
thickened4 ,it will take about twenty   
minutes1 and unless you use the farina  
kettle1 must be stirred constantly4 ,add
 the yolks of four eggs beaten with     
two-thirds cup sugar and cook two or    
three minutes1 stirring steadily4 ,whip 
the whites of four eggs to a stiff      
froth1 fold through the cooked cream1   
and take directly from the fire4 ,flavor
 with lemon or vanilla and bake in a    
moderate oven for twenty-five minutes4  
,chill and serve4 ,this may also be     
served as a pudding without the final   
baking4   ,,whole ,,wheat               
,,pudding--,put one cup of milk1        
one-half cup of molasses1 two cups of   
graham or whole wheat flour1 one cup of 
chopped raisins and half a saltspoon of 
salt into a bowl and add one level      

teaspoon of soda1 dissolved in a        
tablespoon of warm water1 beat hard for 
three minutes4 ,pour the thin batter    
into a buttered pudding mold and steam  
two and a half hours4 ,serve with a     
lemon sauce or cream4   ,,yorkshire     
,,pudding--,take an equal number of eggs
 and tablespoonful of sifted flour and  
when the eggs are well beaten mix them  
in with the flour1 add some salt and a  
little grated nutmeg and then pour in as
 much new milk as will make a batter of 
the consistency of cream1 stir the      
batter with a fork well for ten minutes 
and then put in at once into a baking   
tin1 which must be very hot1 containing 
a couple of tablespoons of hot          
drippings4 ,set the pudding in oven to  
bake or before the fire under the       
roasting meat4 ,when ready to serve cut 
the pudding into squares and send to the
 table on a separate dish4     ,,sauce  
,,for ,,puddings   ,,fruit ,,syrup      
,,sauce--,one cup fruit syrup1 one-half 
cup sugar1 one teaspoon butter4 ,use the

 syrup from apricots1 peaches1 cherries1
 quinces or any fruit you prefer4 ,the  
amount of sugar will depend upon the    
acidity of the fruit4 ,mix the          
cornstarch with the sugar1 add the syrup
 and boil all together five minutes4    
,add the butter last4   ,,lemon         
,,sauce--,grate the rind and squeeze the
 juice of one lemon4 ,mix together three
 teaspoons cornstarch1 one cup of sugar 
and two cups of boiling water1 and cook 
ten minutes1 stirring constantly4 ,add  
the lemon rind and juice and one        
teaspoon of butter4   ,,lemon           
,,sauce--,mix three dessert spoons of   
cornstarch with one cup of sugar1 pinch 
of salt1 in a saucepan1 pour on two cups
 boiling water and stir quickly as it   
thickens4 ,when it is smooth set it back
 where it will simply bubble and simmer1
 and stir occasionally4 ,add the grated 
rind and juice of one lemon and one     
rounding tablespoon butter4 ,if this is 
too thick add more hot water as it      
thickens in cooling1 and you want it    

thin enough to pour easily4   ,,lemon   
,,sauce--,mix three tablespoons of      
cornstarch with one cup of cold water   
and turn on one cup of boiling water4   
,boil ten minutes1 then add one cup of  
sugar1 the juice and grated yellow rind 
of one lemon and two rounding           
tablespoons of butter4   ,,lemon ,,sauce
 ,,for ,,fritters--,mix four level      
teaspoons of cornstarch with one cup of 
sugar1 and stir at once into two cups of
 boiling water1 add the juice and grated
 yellow rind of one lemon and cook six  
minutes1 add three level tablespoons of 
butter4   ,,orange ,,sauce ,no4 #a--,mix
 one and a half tablespoons of          
cornstarch with one cup of sugar1 and   
stir it into one pint of boiling water4 
,let it cook quickly and stir as it     
thickens1 and after ten minutes add two 
tablespoons of butter and one-half cup  
of orange juice4 ,cook two minutes      
longer then serve4  ,,orange ,,sauce    
,no4 #b--;,chip the yellow rind from an 
orange and squeeze the juice over it4   

,let stand half an hour4 ,stir          
one-quarter cup of flour into one cup of
 sugar and turn into two cups of boiling
 water4 ,cook ten minutes1 add a pinch  
of salt1 the orange rind and juice1 stir
 and strain4   ,,raspberry ,,sauce ,,for
 ,,ice ,,cream--,if you think that a    
good ice cream is yet not quite fine    
enough1 pour a raspberry sauce over each
 portion as served4 ,add one-quarter cup
 of sugar to one cup of raspberry juice 
prepared as for jelly-making1 and simmer
 five minutes4 ,add a rounding teaspoon 
of arrow-root made smooth in one        
tablespoon of cold water1 and cook five 
minutes4 ,now add one tablespoon of     
strained lemon juice and let boil up    
once4   ,,sauce ,,for ,,cherry          
,,pudding--,put two cups of cherry      
juice1 or juice and water1 into a       
saucepan1 stir in three level           
tablespoons of corn starch and cook     
fifteen minutes4 ,add two-thirds cup of 
sugar and a tablespoon of lemon juice4  
,,sauce ,,for ,,batter ,,pudding--,beat 

together in a bowl three rounding       
tablespoons of sugar1 two level         
tablespoons of butter and one of flour4 
,when the mixture is white add one-half 
cup of boiling water and stir until all 
is well melted4 ,add a little lemon     
juice and serve4   ,,sauce ,,for        
,,puddings--,beat the whites of three   
eggs until stiff1 add one-half cup      
powdered sugar and the grated yellow    
rind of half a lemon4 ,pour on slowly   
one cup of boiling water1 stirring all  
the time and the sauce is ready to      
serve4   ,,strawberry ,,sauce--,beat    
together one-half cupful of butter and a
 cup of sugar until white and light4    
,the success of this sauce depends upon 
the long beating4 ,add to the creamed   
butter and sugar the stiffly whipped    
white of an egg and a cupful of         
strawberries mashed to a pulp4          
,,beverages   ,,cocoa ,,with ,,whipped  
,,cream--,heat four cups of milk to the 
scalding point over hot water1 or in a  
double boiler4 ,milk should be heated by

 direct contact with the fire4 ,mix a   
few grains of salt1 three level         
tablespoons of cocoa and one-fourth cup 
of sugar to a paste with a little of the
 milk1 then add three-fourths cup of    
boiling water and boil one minute1 add  
to the hot milk and beat two minutes by 
the clock4 ,serve with a tablespoon of  
beaten or whipped cream on top of each  
cup4   ,,currant ,,julep--,pick over    
currants and measure two cups4 ,mash    
them and pour on two cups of cold water4
 ,strain and chill the juice4 ,put one  
tablespoon of simple syrup in a tall    
glass1 add three bruised fresh mint     
leaves and fill with the currant juice4 
,add three or four perfect raspberries  
and serve4 ,the syrup is made by        
simmering for twenty minutes1 one cup of
 sugar and two of water4   ,,currant    
,,shrub--,pick over and mash two quarts 
of ripe currants1 add one pint of       
vinegar1 and let stand over night4 ,set 
on the range and bring to the boiling   
point1 then strain twice4 ,measure the  

clear liquid1 and allow one cup of sugar
 to each cup of liquid4 ,simmer twenty  
minutes and seal in bottles4            
,,raspberry ,,shrub--,put one quart of  
ripe raspberries in a bowl1 add two cups
 of vinegar1 mash the berries slightly1 
and let stand over night4 ,in the       
morning1 scald and strain until clear4  
,measure1 and to each cup of juice add  
one cup of sugar1 boil twenty minutes   
and seal4   ,,strawberry ,,syrup--,pick 
over1 rinse1 drain and remove the hulls 
from several quarts of ripe berries4    
,fill a porcelain lined double boiler   
with the fruit and set it over the lower
 boiler half full of boiling water1 and 
let it heat until the juice flows       
freely4 ,mash the berries1 then turn out
 into a cloth strainer and cook the     
remainder of the fruit in the same way4 
,when all the juice is pressed out1     
measure it and allow an equal amount of 
sugar4 ,let the juice come to the       
boiling point1 add the sugar and cook   
five minutes from the time the whole    

begins to boil4 ,turn into jars or      
bottles and seal the same as canned     
fruit4 ,this is excellent for beverages1
 flavoring ice cream and other fancy    
creams1 and will be found desirable for 
many purposes when fresh fruit is not at
 hand4     ,,additional ,,recipes       
----------------------------------------
---------------------------             
,transcribers note3 ,from ,page #hg the 
index is one page out4 ,this has been   
left as in the original of this text    
version for authenticity4               
----------------------------------------
---------------------------   ,,table   
,,of ,,contents     ,a    ,apple slump  
#ij    ,apples and onions  #ff          
,apples1 scalloped  #abc    ,apples     
stuffed with dates  #abj     ,b         
,bacon and green peppers  #dh    ,bacon 
and spinach  #ff    ,baked milk  #eg    
,bananas1 fried   #di    ,bananas with  
oatmeal  #ef    ,beef--     ,broiled    
steak1 rare  #bh     ,en casserole  #ba 
,english pot roast  #bc     ,hamburg    

steak1 fried1 ,russian ,sauce  #bi      
,hash cakes  #ba     ,hash with dropped 
eggs  #bd     ,loin steaks1 broiled  #bi
     ,pie  #be     ,ragout of  #ba      
,rib roast  #bi     ,roast1 ,american   
style  #bi     ,roast on spit  #bi      
,rolled rib roast  #bf     ,smoked with 
cream  #cj     ,steak1 fried  #bh       
,boiled samp  #ef    ,bread--           
,bread1 brown1 ,boston4  #hb     ,egg   
#hb     ,graham  #hb     ,nut  #hc      
,oatmeal  #hc     ,oriental oatmeal  #hc
     ,raisin  #hc     ,steamed brown    
#hd     ,steamed ,graham  #hd     ,whole
 wheat  #hd    ,bread with cream cheese 
filling  #de    ,bread puffs with sauce 
#ij    ,brunswick stew  #bc             
,brussel's ,sprouts--     ,maitre       
d'hotel  #fj     ,sauted   #fj     ,c   
,cabbage1 stuffed  #gc    ,cabbage and  
cheese   #fg    ,cake--,fancy--         
,almond    #ic     ,almond cheese   #ic 
,aunt ,amy's  #ic     ,baltimore  #ic1  
#id     ,bread  #id     ,bride's  #id   
,buttermilk  #id     ,chocolate  #id1   

#ie     ,chocolate layer  #ie           
,chocolate loaf  #if     ,cocoa  #if    
,cream layer   #if     ,cream 7or pie7  
#if     ,date  #if     ,eggless   #ig   
,feather  #ig     ,fig  #ig     ,fig    
layer  #ig     ,fruit   #ig     ,golden 
#ig     ,hickory nut  #ig               
,huckleberry  #ih     ,ice cream  #ih   
,layer  #ih     ,margarettes  #ih       
,plain  #ih     ,plain tea  #ih         
,raisin  #ii     ,rockland  #ii         
,snow  #ii     ,spice   #ii     ,sponge 
#ii     ,sultana tea  #ajj     ,sunshine
  #ajj     ,tea  #ajj     ,velvet  #ajj 
,white patty  #ajj    ,cakes--,hot--    
,breakfast  #gi     ,hominy  #he        
,oatmeal  #he     ,rye breakfast  #gi   
,scotch scones  #gi     ,scotch oat  #gi
    ,calla lilies  #ib    ,calves'      
tongues  #bc    ,candies--     ,cowslips
 crystallized  #ajd     ,figs1 glace    
#aje     ,fruit paste  #aje     ,fudge1 
raisin  #aje     ,pineapple marshmallows
  #aje     ,sugaring flowers  #aje      
,violets1 candied  #ajd     ,walnuts1   

creamed  #ajd    ,carrots1 glazed with  
peas  #fh    ,catsup1 tomato   #aaa     
,cauliflower--     ,au gratin  #fg      
,fritters  #fg     ,in mayonnaise   #eg 
,scrambled  #fi    ,celery1 boiled  #ff 
,charlotte and eclair1 coffee cream for 
#aah    ,cheese croquettes  #de         
,cheese ramekins  #dh    ,cheese        
timbales  #dh    ,cherry preserves  #aac
    ,chestnuts1 boiled  #fa             
,chicken--     ,a la tartare   #ce      
,bohemian  #ce     ,broiled in paper    
#ce     ,croquettes  #ce1 #cf           
,deviled   #ch     ,fried   #ch         
,jellied  #ch     ,marbled   #ch        
,potted  #ci     ,pot pie  #cg          
,pressed  #ci     ,roast   #ci          
,stuffed  #ci     ,timbales  #cg        
,chicken gravy  #ea    ,chicken livers  
for birds  #da    ,chili sauce  #aaj    
,chutney1 tomato  #aab    ,clams1       
scalloped in shell  #bj    ,cocoa with  
whipped cream  #acb    ,cocktail sauce  
for shellfish  #eg    ,coffee cream  #ib
    ,coffee cream cakes and filling     

#aja    ,coffee eclairs  #aja           
,cookies--     ,sugar  #ajc     ,soft   
ginger  #ajc    ,corn--     ,boiled  #fa
     ,fried  #fg     ,fritters  #fa     
,stewed with cream  #gc     ,toast  #dg 
,corn beef hash  #bc    ,corncake1      
crisp1 white  #hb    ,corncake1         
,southern  #hd    ,cranberry conserve   
--    ,cranberry mold  #aac    ,cream-- 
,bavarian  #ia     ,pineapple and       
,bavarian  #abc     ,spanish  #abc      
,creole sauce  #aaj    ,croquettes--    
,banana   #dh     ,beef with rice  #bf  
,flavor with fish  #bf    ,croutons  #hb
    ,crullers  #aja    ,crullers1 ,dutch
  #ajb    ,crumpets  #aja    ,crust--   
,dripping   #hf     ,for custards  #hf  
,for pies   #hf     ,currant julep  #acb
     ,currant shrub  #acb    ,custard-- 
,boiled   #ib1 #aba     ,cocoa  #ib     
,coffee cup  #ib     ,pudding  #aba     
,d    ,dessert--     ,cold rhubarb  #abb
     ,german   #abb    ,doughnuts--     
,raised  #ajb     ,sour milk  #ajb      
,dressing--     ,french   #cc     ,salad

  #cc     ,trianon  #cc    ,duck--      
,canvasback1 roasted  #ej     ,roast    
with orange sauce  #ej     ,wild1       
broiled  #ej    ,dumplings--     ,cherry
  #ij     ,raspberry  #ia1 #abh     ,e  
,eggs--     ,beauregard  #ed     ,light 
omelet  #ee     ,omelet for one  #ef    
,scrambled in milk  #ed     ,scrambled  
with mushrooms  #ee     ,scrambled with 
peppers  #ee     ,with potato scallop   
#ed     ,with white sauce  #ed    ,egg  
,plant--     ,broiled  #fb     ,fried   
#fb     ,fritters  #fb     ,stuffed  #gc
     ,f    ,fig and rhubarb  #aba       
,filling  #aah    ,filling--     ,for   
cake  #aai     ,orange  #abj    ,fish-- 
,cod1 boiled1 cream sauce    #ag        
,codfish cones   #ah     ,codfish hash  
#ah     ,codfish1 stewed  #ba     ,east 
,india style   #ah     ,en casserole    
#ah     ,finnan-haddie fish cakes  #ah  
,finnan-haddie1 rechauffe   #bj         
,haddock1 ,metelote of  #ai             
,louisiana cod  #ai     ,mackerel1      
boiled  #ag     ,mackerel1 broiled1     

black butter  #ah     ,mackerel1 broiled
  #ag     ,salmon1 boiled1 sauce tartare
  #ag     ,salmon1 mold of  #ai         
,forced meat balls for turtle soup  #eb 
,fried parsley  #ec    ,fritters--      
,apple  #ij     ,asparagus  #he         
,corn  #he     ,squash  #hf             
,frosting1 fig or date   #aai    ,frozen
 ice   #ajf    ,fruit ice  #ajf     ,g  
,game1 salmi of  #ea    ,giblets--      
,turkey or goose1 fricasseed  #ch       
,turkey1 a la bourgeoise  #ci     ,h    
,ham--     ,boiled boned  #bb     ,boned
  #bb     ,croquettes  #bd     ,fried   
#bd     ,with chicken pie  #bd    ,glace
 des gourmets  #ajh    ,gravy for wild  
fowl  #ea    ,green melon1 saute  #fh   
,griddle cakes1 crumb  #he     ,i       
,ice ,cream--     ,baltimore  #ajf      
,black currant  #ajf     ,pineapple     
#ajg     ,vanilla   #ajg     ,with maple
 syrup  #ajg    ,icing--     ,maple     
#aai     ,with mocha filling  #aai      
,instructions for preparing poultry     
before dressing  #cd    ,italian        

,ravioli--     ,dressing for  #ei       
,noodle dough for  #ei     ,j    ,jam-- 
,currant  #aae     ,green grape         
marmalade  #aad     ,pear and blueberry 
#aad     ,rhubarb  #aae     ,strawberry 
#aae    ,jelly--     ,apple and grape   
#aab     ,black currant   #aab          
,cherry   #aac     ,crabapple1 spiced   
#aae     ,currant and raspberry  #aac   
,lemon  #aai     ,mosaic  #abb     ,k   
,kedgeree  #df    ,kisses1 apricot  #abj
     ,l    ,lamb--     ,chops en        
casserole  #bd     ,curry  #be    ,lemon
 butter  #ge    ,lima beans with nuts   
#fi    ,lobster butter  #ge    ,luncheon
 surprise  #dh     ,m    ,macaroni or   
spaghetti1 ,italian style  #gj          
,macaroni with apricots  #fi    ,maitre 
d'hotel butter  #gf    ,meringue date   
#abf    ,mince meat  #aaf    ,minced    
cabbage  #di    ,mutton1 minced  #be    
,molded cereal with banana surprise  #ef
    ,muffins--     ,berry  #hj          
,boiled rice  #hb     ,buttermilk  #ha  
,english  #ha     ,graham  #ha          

,hominy  #ha     ,quick1 in rings  #ha  
,mushrooms--     ,broiled on toast  #fb 
,deviled  #fb     ,in cream  #fc        
,stewed  #ee    ,mushroom sauce1        
,italian style  #gj     ,n    ,nut hash 
#di    ,nut parsnip stew  #gj    ,o     
,onions--     ,baked  #fc     ,boiled1  
,spanish  #fc     ,boiled with cream    
#fa     ,fried  #fc     ,fried1 ,spanish
  #fb     ,glazed  #fc     ,stuffed and 
steamed  #fe    ,oysters--     ,a la    
poulette  #bj     ,fricassee   #bj      
,oyster plant boiled  #fc    ,orange    
fool  #eb     ,p    ,pancakes1 pineapple
  #he    ,parfait--     ,maple  #ajh    
,pineapple  #ajh     ,strawberry  #ajh  
,vanilla  #aji     ,violet  #aji        
,parsnips--     ,fritters  #fd          
,mashed  #fd    ,paste for tarts  #hf   
,peanut meatose  #dj    ,pepper relish  
#aaa    ,piccalilli  #aaa    ,pickles1  
cherry   #aaj    ,pies--     ,apple  #hf
     ,apple1 ,southern style  #hg       
,beaten cream  #hg     ,cherry  #hi     
,fresh raspberry  #hi     ,green currant

  #hi     ,green tomato  #hi     ,lemon 
#hg     ,lemon cream  #ij     ,nut mince
  #hg     ,pineapple cream  #hi    ,pie 
paste1 plain  #hi    ,pigs' ears1       
lyonnaise  #be    ,pigs' feet1 broiled  
#bb    ,pork--     ,cutlets1 anchovy    
sauce  #be     ,roast shoulder of  #cj  
,pineapple--     ,canned  #aab          
,sorbet  #ajg    ,plum porridge  #eb    
,potatoes--     ,au gratin  #gj         
,balls  #fd     ,broiled  #fc           
,creamed  #fe1 #ga     ,lyonnaise  #fd  
,maitre d'hotel  #gj     ,mold  #ga     
,parisienne  #ga     ,puffs  #ga        
,sauted with onions  #fd     ,stuffed   
#gc    ,potato balls1 breaded  #ff      
,potato croquettes  #fe    ,poultry     
,stuffing--     ,anchovy  #dj           
,chestnut  #dj     ,chestnut with       
truffles  #dj     ,chicken  #da         
,giblet for turkey  #da     ,pickled    
pork for turkey  #da     ,potato  #da   
,poultry and poultry dressing  #ce      
,preserves--     ,fig   #aad     ,fig1  
tomato  #aaf     ,ripe tomato1 spiced   

#aaf     ,wild grape butter  #aaf       
,yellow tomato  #aaf    ,pudding--      
,apple  #abd     ,apple sponge  #abj1   
#abd     ,baked   #abe     ,baked cherry
   #abe     ,cottage   #abe     ,custard
   #abe     ,cranberry and ,custard     
#abe     ,fruit   #abf     ,indian      
tapioca   #abf     ,lemon   #abf        
,lemon meringue  #abf     ,little       
steamed  #abg     ,new ,hampshire       
,indian meal  #abg     ,peach tapioca   
#abg     ,spoon  #abh     ,squash  #abh 
,steamed  #abc1 #abh     ,tapioca  #abi 
,whole wheat  #abi     ,yorkshire #abd1 
#abi    ,puff paste  #hf     ,q         
,quenelles--     ,beef marrow   #ec     
,calf's liver  #ec     ,chicken   #ec   
,r    ,ragout of cooked meat  #be       
,raspberry shrub  #acb    ,remnants of  
ham with peas  #di    ,rice--     ,a la 
,georgienne  #gb     ,in tomatoes   #gb 
,italian style with mushrooms   #gb     
,japanese or ,chinese   #fi    ,rice    
milk  #eb    ,rice soup   #eb           
,rolls--,hot--     ,breakfast  #gh      

,egg  #gh     ,light luncheon   #gh     
,pan   #gi     ,popovers1 whole wheat   
#hj     ,raised graham  #gi     ,tea    
#gh    ,rusk1 old fashioned  #hj     ,s 
,salad--     ,asparagus  #ca     ,beet  
#ca     ,bird's nest  #ca     ,cabbage  
#ca     ,cauliflower with mayonnaise    
#ca     ,celery and nut  #cb     ,creole
  #cb     ,cucumber1 jellied  #cb       
,fish   #cb     ,spanish tomato   #cb   
,tomato basket   #cc    ,samp and beans 
#eh    ,sandwich--     ,banana   #df    
,chicken and pimento   #de     ,cold    
mutton  #dg     ,cress   #df     ,german
 rye bread  #df     ,ham   #df          
,japanese  #df    ,sandwich fillings    
#dg    ,sardine butter   #eg    ,sardine
 cocktail   #eg    ,sardine rarebit     
#dh    ,sauce--     ,cucumber  #gd      
,fish  #gf     ,for batter pudding  #aca
     ,for cherry pudding  #aca     ,for 
fried pike  #gg     ,for puddings  #aca 
,fruit syrup  #acj     ,gherkin   #gd   
,giblet   #gd     ,gooseberry   #gj     
,half glace  #ga     ,ham  #ga          

,horseradish   #ge     ,lemon  #acj     
,lemon for fish  #ge     ,lemon1 for    
fritters  #acj     ,mayonnaise  #gg     
,orange  #acj     ,parsley and lemon    
#gf     ,poivrade   #gf     ,raspberry1 
for ice cream  #aca     ,royal  #gf     
,shrimp  #gg     ,strawberry   #aca     
,tartare  #gg    ,sausage--             
,frankfort  #bc     ,stewed with cabbage
 #cj    ,scotch snipe   #di    ,sheeps' 
brains with small onions  #bf           
,sheep's kidneys1 broiled  #bb          
,sheeps' tongues  #bf    ,sherbet--     
,cranberry  #ajg   ,currant  #ajg       
,lemon  #ajg   ,lemon ginger  #ajg      
,tea  #ajh    ,shortcake1 individual    
#ajb    ,shrimp butter  #eg    ,shrimps 
scalloped  #bj    ,souffle--            
,asparagus  #aag     ,cabbage  #aag     
,carrot  #aah     ,cheese  #aag         
,corn  #aag     ,custard  #aba     ,egg 
#abf     ,guernsey cheese  #aag         
,tapioca  #abi     ,tomato  #aah        
,soup--     ,asparagus  #aa     ,bean   
#aa     ,bisque of clam  #aa     ,bisque

 of lobster  #aa     ,bisque of oyster  
#ab     ,black bean  #ab     ,chestnut  
#ab1 #af     ,chicken gumbo1 ,creole    
style  #ab     ,cream of celery   #ac   
,egg  #ac     ,green pea   #ac          
,green tomato   --     ,onion  #ac      
,peanut   #ac     ,sago   #ad           
,salmon   #ad     ,sorrel   #ad         
,tomato  #ad     ,tomato1 corned beef   
stock   #ae     ,vegetable 7broth7  #ae 
,vegetable  #ae     ,white  #af         
,wine  #af    ,spanish chops  #bg       
,spaghetti1 a la ,italian   #gb         
,spaghetti creamed   #fg    ,spawn and  
milk  #ef    ,spinach mold  #gj         
,squash flower omelet  #di              
,strawberry sarabande   #abc            
,strawberry syrup   #acb    ,stuffing-- 
,english  #dd     ,for birds  #db   ,for
 boiled turkey or rabbit  #db1 #dc1 #dd 
,for ducks  #db     ,for fish   #db     
,for fowls  #db     ,for geese  #dc     
,for suckling pig or 'possum  #dc       
,for veal  #dd    ,suckling pig   #cj   
,sundae1 walnut   #abd    ,sweet        

potatoes1 glaced  #fh     ,t            
,tartlets1 cottage cheese  #ia    ,tart 
shells  #ia    ,tarts1 prune   #ia      
,thickened butter  #ef    ,toast1 log   
cabin  #hj    ,tomatoes--     ,fried    
#fh     ,green1 gingered  #aaj          
,green1 minced  #aaa     ,scalloped  #gb
    ,tongue canapes  #dg    ,tongue     
toast   #dg    ,turkey truffles  #dj    
,v    ,veal--     ,breaded cutlets  #bb 
,croquettes  #bg     ,loaf  #bg         
,patties  #bh     ,shoulder of braised  
#bf    ,vegetable roast  #ej            
,vinegar--     ,blackberry  #eh         
,homemade  #eh     ,mint   #eg          
,virginia stew   #bh     ,w    ,waffles1
 ,southern style  #hj    ,walnut loaf   
#ej     ,designed1 ,engraved and        
,printed by ,the ,franklin ,company1    
,chicago