,salads1 ,sandwiches and ,chafing-,dish ,dainties ,illustration3 ,table laid for ,sunday-,night ,tea4 ,sunday clears away the rust of the whole week4--,,addison4 ,salads1 ,sandwiches and ,chafing-,dish ,dainties ,with ,fifty ,illustrations of ,original ,dishes ,by ,janet ,mc,kenzie ,hill ,editor of ,the ,boston ,cooking-,school ,magazine ,author of ,practical ,cooking and ,serving ,,new ,,edition ,,with ,,additional ,,recipes ,things which in hungry mortals' eyes find favor4 ,,byron ,boston ,little1 ,brown1 and ,company #aiji ,copyright1 #ahii1 #aijc ,,by ,,janet ,m4 ,,hill4 ,printers ,s4 ,j4 ,,parkhill ,,co41 ,,boston1 ,u4 ,s4 ,a4 ,,to ,,mrs4 ,,william ,b4 ,,sewall1 ,president of the ,boston ,cooking-,school ,corporation1 ,,in ,,grateful ,,recognition ,,of ,,the ,,opportunity ,,presented ,,by ,,her ,,for ,,congenial ,,work ,,in ,a ,,chosen ,,field ,,of ,,effort1 ,,this ,,little ,,book ,,is ,,affectionately ,,dedicated ,,by ,,the ,,author4 ,,preface ,,to ,,the ,,second ,,edition4 99 99 99 99 99 ,,the favor with which the first edition of this little book has been received by those who were interested in the subjects of which it treats1 is eminently gratifying to both author and publishers4 ,it has occasioned the purpose to make a second edition of the book1 even more complete and helpful than the first4 ,in making the revision1 wherever the text has suggested a new thought that thought has been inserted2 under the various headings new recipes have been added1 each in its proper place1 and the number of illustrations has been increased from thirty-seven to fifty4 ,a more complete table of contents has been presented1 and also a list of the illustrations2 the alphabetical index has been revised and made especially full and complete4 ,,janet ,m4 ,,hill4 ,april #aj1 #aijc4 ,,preface ,,to ,,the ,,first ,,edition4 99 99 99 99 99 ,,there is positive need of more widespread knowledge of the principles of cookery4 ,few women know how to cook an egg or boil a potato properly1 and the making of the perfect loaf of bread has long been assigned a place among the lost arts4 ,by many women cooking is considered1 at best1 a homely art1--a necessary kind of drudgery2 and the composition1 if not the consumption1 of salads and chafing-dish productions has been restricted1 hitherto1 chiefly to that half of the race who cook to please themselves4 ,but1 since women have become anxious to compete with men in any and every walk of life1 they1 too1 are desirous of becoming adepts in tossing up an appetizing salad or in stirring a creamy rarebit4 ,and yet neither a pleasing salad1 especially if it is to be composed of cooked materials1 nor a tempting rarebit can be evolved1 save by happy accident1 without an accurate knowledge of the fundamental principles that underlie all cookery4 ,in a book of this nature and scope1 the philosophy of heat at different temperatures1 as it is applied in cooking1 and the more scientific aspects of culinary processes1 could not be dwelt upon2 but1 while we have not overlooked the ,,abc of the art1 our special aim has been to present our topics in such a simple and pleasing form that she who attempts the composition of the dishes described herein will not be satisfied until she has gained a deeper insight into the conditions necessary for success in the pursuit of these as well as other fascinating branches of the culinary art4 ,care has been exercised to meet the actual needs of those who wish to cultivate a taste for light1 wholesome dishes1 or to cater to the vagaries of the most capricious appetites4 ,there is nothing new under the sun1 so no claim is made to absolute originality in contents4 ,in this and all similar works1 the matter of necessity must consist1 in the main1 of old material in a new dress4 ,though the introduction to ,part ,,iii4 was originally written for this book1 the substance of it was published in the ,december-,january 7#ahih-ii7 issue of the ,boston ,cooking-,school ,magazine4 ,from time to time1 also1 a few of the recipes1 with minor changes1 have appeared in that journal4 ,illustrations by means of half-tones produced from photographs of actual dishes were first brought out1 we think1 by ,the ,century ,company2 in this line1 however1 both in the number and in the variety of the dishes prepared1 the author may justly claim to have done more than any other has yet essayed4 ,the illustrations on these pages were prepared expressly for this work1 and the dishes and the photographs of the same were executed under our own hand and eye4 ,that results pleasing to the eye and acceptable to the taste await those who try the confections described in this book is the sincere wish of the author4 ,,janet ,m4 ,,hill ,contents ,part ,i4 ,,salads ,,page ,,introduction #c ,,the ,,dressing #f ,,use ,,of ,,dressings #g ,,arrangement ,,of ,,salads #h ,,composition ,,of ,,mayonnaise #h ,,value ,,of ,,oil #h ,,boiled ,,and ,,cream ,,dressings #i ,,important ,,points ,,in ,,salad-,,making #i ,,when ,,to ,,serve ,,salads ,,with ,,french ,,or ,,mayonnaise ,,dressing #i ,,when ,,to ,,serve ,a ,,fruit ,,salad #aj ,,salads ,,with ,,cheese #aj ,,how ,,to ,,make ,,aromatic ,,vinegars1 ,,keep ,,vegetables1 ,,and ,,prepare ,,garnishes #aa ,,how ,,to ,,boil ,,eggs ,,hard ,,for ,,garnishing #aa ,,to ,,poach ,,whites ,,of ,,eggs #aa ,,royal ,,custard ,,for ,,moulds ,,of ,,aspic #aa ,,how ,,to ,,use ,,garlic ,,or ,,onion ,,in ,,salads #ab ,,how ,,to ,,shell ,,and ,,blanch ,,chestnuts ,,and ,,other ,,nuts #ab ,,how ,,to ,,chop ,,fresh ,,herbs #ac ,,how ,,to ,,cut ,,radishes ,,for ,a ,,garnish #ac ,,how ,,to ,,clean ,,lettuce1 ,,endive1 ,,etc4 #ac ,,how ,,to ,,clean ,,cress1 ,,cabbage1 ,,etc4 #ad ,,how ,,to ,,render ,,uncooked ,,vegetables ,,crisp #ad ,,how ,,to ,,blanch ,,and ,,cook ,,vegetables ,,for ,,salads #ad ,,how ,,to ,,cut ,,gherkins ,,for ,a ,,garnish #ae ,,how ,,to ,,fringe ,,celery #ae ,,how ,,to ,,shred ,,romaine ,,and ,,straight ,,lettuce #ae ,,how ,,to ,,keep ,,celery1 ,,watercress1 ,,lettuce1 ,,etc4 #af ,,how ,,to ,,cook ,,sweetbreads ,,and ,,brains #af ,,how ,,to ,,pickle ,,nasturtium ,,seeds #af ,,nasturtium ,,and ,,other ,,vinegars #ag ,,to ,,decorate ,,salads ,,with ,,pastry ,,bag ,,and ,,tubes #ah ,,recipes ,,for ,,french ,,dressing #ba ,,recipes ,,for ,,mayonnaise ,,dressing #bb ,,boiled1 ,,cream1 ,,and ,,other ,,dressings #bf ,,vegetable ,,salads ,,served ,,with ,,french ,,dressing #bi ,,salads ,,largely ,,vegetable ,,with ,,mayonnaise1 ,,etc4 #ci ,,introduction ,,to ,,fish ,,salads #ec ,,recipes ,,for ,,fish ,,salads #ee ,,recipes ,,for ,,various ,,compound ,,salads #gg ,,recipes ,,for ,,fruit ,,and ,,nut ,,salads #hi ,,how ,,to ,,prepare ,,and ,,use ,,aspic ,,jelly #ig ,,consomme ,,and ,,stock ,,for ,,aspic #ih ,,cheese ,,dishes ,,served ,,with ,,salads #aje ,part ,,ii4 ,,sandwiches ,,bread ,,for ,,sandwiches #aae ,,the ,,filling #aaf ,,recipes ,,for ,,savory ,,sandwiches #aai ,,recipes ,,for ,,sweet ,,sandwiches #aca ,,recipes ,,for ,,bread ,,and ,,chou ,,paste #acg ,,how ,,to ,,boil ,,meats ,,for ,,sandwiches #adj ,,recipes ,,for ,,beverages ,,served ,,with ,,sandwiches #adc ,part ,,iii4 ,,chafing-,,dish ,,dainties ,,chafing-,,dishes ,,past ,,and ,,present #aea ,,chafing-,,dish ,,appointments #aec ,,are ,,midnight ,,suppers ,,hygienic8 #aeg ,,how ,,to ,,make ,,sauces #aeh ,,measuring ,,and ,,flavoring #afj ,,recipes ,,for ,,oyster ,,dishes #afc ,,recipes ,,for ,,lobster ,,and ,,other ,,sea ,,fish #afi ,,recipes ,,for ,,cheese ,,confections #ahb ,,recipes ,,for ,,eggs #ahh ,,recipes ,,for ,,dishes ,,largely ,,vegetarian #aie ,,recipes ,,for ,,rechauffes ,,and ,,olla ,,podrida #bjb ,illustrations ,table laid for ,sunday ,night ,tea ,frontispiece ,the ,tender ,lettuce brings on softer ,sleep ,facing page #ah ,cucumber ,salad for ,fish ,course #bh ,cooked ,vegetable ,salad #bh ,potato ,balls1 ,pecan ,meats1 and ,cress ,salad #cb ,potato-and-,nasturtium ,salad #cb ,endive1 ,tomato1 and ,green ,string ,bean ,salad #cf ,stuffed ,beets #cf ,cress1 ,cucumber1 and ,tomato ,salad #da ,tomato ,jelly with ,celery and ,nuts #da ,russian ,vegetable ,salad #dh ,macedoine of ,vegetable ,salad #dh ,miroton of ,fish and ,potato ,salad #eh ,cowslip and ,cream ,cheese ,salad #eh ,russian ,salad #fb ,halibut ,salad #fb ,shell of ,fish and ,mushrooms #fh ,shrimp ,salad in ,cucumber ,boat #fh ,shrimp ,salad1 ,border of ,eggs in ,aspic #gj ,lobster ,salad #gj ,bluefish ,salad #gb ,litchi ,nut and ,orange ,salad #gb ,moulded ,salmon ,salad #gd ,salad of ,shrimps and ,bamboo ,sprouts #gd ,spinach and ,egg ,salad #hd ,marguerite ,salad #hd ,easter ,salad #hf ,country ,salad #hf ,fruit ,salad #id ,turquoise ,salad ,no4 #b #id ,cheese ,ramequins #ajf ,individual ,souffle of ,cheese #ajf ,pineapple-,cheese and ,crackers #aaj ,salad of ,lettuce with ,cheese and ,macedoine #aaj ,chicken ,salad ,sandwiches #abf ,halibut ,sandwiches with ,aspic #abf ,wedding ,sandwich ,rolls #abh ,club ,sandwich #abh ,boston ,brown ,bread #ach ,bread cut for ,sandwiches #ach ,bowl of ,fruit-,punch ready for serving #adc ,copper ,chafing-,dish with ,earthen ,casserole #adi ,chafing-,dish1 ,filler1 etc4 #aec ,course at ,formal ,dinner served in ,individual ,chafing-,dishes #aeg ,butter ,balls with ,utensils for ,chafing-,dish #agh ,moulded ,halibut with ,creamed ,peas #agh ,yorkshire ,rabbit #ahf ,curried ,eggs #ahf ,mushroom ,cromeskies1 ready for cooking #aih ,prune ,toast #aih ,,part ,i4 ,,salads4 ,though my stomach was sharp1 ,i could scarce help regretting ,to spoil such a delicate picture by eating4 ,,introduction4 ,at their savory dinner set ,herbs and other country messes1 ,which the neat-handed ,phyllis dresses4 --,milton4 ,our taste for salads--and in their simplest form who is not fond of salads8--is an inheritance from classic times and ,eastern lands4 ,in the hot climates of the ,orient1 cucumbers and melons were classed among earth's choicest productions2 and a resort ever grateful in the heat of the day was a lodge in a garden of cucumbers4 ,at the ,passover the ,hebrews ate lettuce1 camomile1 dandelion and mint1--the bitter herbs of the ,paschal feast1--combined with oil and vinegar4 ,of the ,greeks1 the rich were fond of the lettuces of ,smyrna1 which appeared on their tables at the close of the repast4 ,in this respect the ,romans1 at first1 imitated the ,greeks1 but later came to serve lettuce with eggs as a first course and to excite the appetite4 ,the ancient physicians valued lettuce for its narcotic virtue1 and1 on account of this property1 ,galen1 the celebrated ,greek physician1 called it the philosopher's or wise man's herb4 ,the older historians make frequent mention of salad plants and salads4 ,in the biblical narrative ,moses wrote3 ,and the children of ,israel wept again and said1 ,we remember the fish which we did eat in ,egypt freely2 the cucumbers1 and the melons1 and the leeks1 and the onions1 and the garlick4 ,in his second ,eclogue1 ,virgil represents a rustic maid1 ,thestylis1 preparing for the reapers a salad called moretum4 ,he wrote1 also1 a poem bearing this title1 in which he describes the composition and preparation of the dish4 ,a modern authority says1 ,salads refresh without exciting and make people younger4 ,whether this be strictly true or not may be an open question1 but certainly in the assertion a grain of truth is visible2 for it is a well-known fact that salad plants are better tonics and blood purifiers than druggists' compounds4 ,there is1 also1 an old proverb3 ,eat onions in ,may1 and all the year after physicians may play4 ,what is health but youth8 ,vegetables1 fish and meats1 left over1--all may be transformed1 by artistic treatment1 into salads delectable to the eye and taste4 ,potatoes are subject to endless combinations4 ,first of all in this connection1 before dressing the potatoes allow them to stand in bouillon1 meat broth1 or even in the liquor in which corned beef has been cooked2 then drain carefully before adding the oil and other seasonings4 ,of uncooked vegetables1 cabbage lettuce--called long ago by the ,greek physician1 ,galen1 the philosopher's or wise man's herb--stands at the head of salad plants4 ,like all uncooked vegetables1 lettuce must be served fresh and crisp1 and the more quickly it is grown the more tender it will be4 ,when dressed for the table1 each leaf should glisten with oil1 yet no perceptible quantity should fall to the salad-bowl4 ,watercress1 being rich in sulphuretted oil1 is often served without oil4 ,cheese or eggs combine well with cress2 and such a salad1 with a sandwich of coarse bread and butter1 together with a cup of sparkling coffee1 forms an ideal luncheon for a picnic or for the home piazza4 ,indeed1 all the compound salads1--that is1 salads of many ingredients1--more particularly if they are served with a cooked or mayonnaise dressing1 are substantial enough for the chief dish of a hearty meal4 ,their digestibility depends1 in large measure1 on the tenderness of the different ingredients1 as well as upon the freshness of the uncooked vegetables that enter into their composition4 ,a salad has this superiority over every other production of the culinary art3 ,a salad 7but not every salad7 is suitable to serve upon any occasion1 or to any class or condition of men4 ,among bon vivants1 without a new salad1 no matter how recherche the other courses may be1 the luncheon1 or dinner party1 of to-day does not pass as an unqualified success4 ,while salads may be compounded of all kinds of delicate meats1 fish1 shellfish1 eggs1 nuts1 fruit1 cheese and vegetables1 cooked or uncooked1 two things are indispensable to every kind and grade of salad1 viz41 the foundation of vegetables and the dressing4 ,the ,dressing4 ,salads are dressed with oil1 acid and condiments2 and1 sometimes1 a sweet1 as honey or sugar1 is used4 ,a perfect salad is not necessarily acetic4 ,the presence of vinegar in a dressing1 like that of onions and its relatives1 on most occasions should be suspected only4 ,wyvern and other true epicures consider the advice of ,sydney ,smith1 as expressed in the following couplet1 most pernicious3-- ,four times the spoon with oil of ,lucca crown1 ,and twice with vinegar procured from town4 ,aromatic vinegars1 a few drops of which1 used occasionally1 lend piquancy and variety to an every-day salad1 can be purchased at high-class provision stores2 but the true salad-maker is an artist1 and prefers to compound her own colors 7i4e41 vinegars72 therefore we have given several recipes for the same1 which may be easily modified to suit individual tastes4 ,indeed1 the dressing of a salad1 though in the early days of the century considered a special art1--an art that rendered it possible for at least one noted ,royalist refugee to amass a considerable fortune1--is entirely a matter of individual taste1 or1 more properly speaking1 of cultivation4 ,on this account1 particularly for a ,french dressing1 no set rules can be given4 ,by experience and judgment one must decide upon the proportions of the different ingredients1 or1 more specifically1 upon the proportions of the oil and acid to be used4 ,often four spoonfuls of oil are used to one of vinegar4 ,four spoonfuls of oil to two1 three or four of vinegar may be the proportion preferred by others1 and the quantity may vary for different salads4 ,though in many of the recipes explicit quantities of oil1 vinegar and condiments are given1 it is with the understanding that these quantities are indicated simply as an approximate rule2 sometimes less and sometimes more will be required1 according to the tendency of the article dressed to absorb oil and acid1 or the taste of the salad dresser4 ,use of ,dressings4 ,the dressings in most common use are the ,french and the mayonnaise4 ,a ,french dressing is used for green vegetables1 for fruit and nuts1 and to marinate cooked vegetables1 or the meat or fish for a meat or fish salad4 ,mayonnaise dressing is used for meat1 fish1 some varieties of fruit1 as banana1 apple and pineapple1 and for some vegetables1 as cauliflower1 asparagus and tomatoes4 ,any article to be served with mayonnaise1 after standing an hour or more in a marinade1--i4e41 ,french dressing1--should be carefully drained1 as1 by the pickling process1 liquid will drain out into the bottom of the vessel and1 mixing with the mayonnaise1 will liquefy the same4 ,arrangement of ,salads4 ,in the arrangement of salads there may be great display of taste and individuality4 ,by a judicious selection from materials that may be kept constantly in store1 and with one or two window boxes1 in which herbs are growing1 any one1 with a modicum of inventive skill1 can so change and modify the appearance and flavor of her salads that she may seem always to present a new one4 ,composition of ,mayonnaise4 ,mayonnaise dressing is composed largely of olive oil4 ,a small amount of yolk of egg is used as a foundation4 ,the oil1 with the addition of condiments1 is slightly acidulated with vinegar and lemon juice1 one or both1 and the whole is made very light and thick by beating4 ,mayonnaise forms a very handsome dressing1 and it is much enjoyed by those who are fond of oil4 ,value of ,oil4 ,pure olive oil is almost entirely without flavor1 and a taste for it can be readily acquired2 and1 when we consider that it contains all the really desirable qualities of the once-famous cod-liver oil1 except the phosphates1 and that these may be supplied in the other materials of the salad1 it would seem wise to cultivate a taste for so wholesome an article4 ,by the addition of cream1 in the proportion of a cup of whipped cream to a pint of dressing1 those to whom oil has not become agreeable can so modify its tone that they too will enjoy the mayonnaise dressing4 ,boiled and ,cream ,dressings4 ,for the ,french and mayonnaise dressings--particularly for the latter--we sometimes substitute a boiled and sometimes a cream dressing4 ,in the first1 butter1 or cream1 is substituted for oil1 and the materials are combined by cooking4 ,in the latter1 as the name implies1 cream is the basis1 and this may be either sweet or sour4 ,important ,points in ,salad-,making4 7#a7 ,the green vegetables should be served fresh and crisp4 7#b7 ,meat and fish should be well marinated and cold4 7#c7 ,the ingredients composing the salad should not be combined until the last moment before serving4 ,when to ,serve ,salads with ,french or ,mayonnaise ,dressing4 ,as a rule1 subject1 however1 to exceptions1 light vegetable salads1 dressed with ,french dressing1 are served at dinner2 while heavy meat or fish ,salads are reserved for luncheon1 or supper1 and are served with mayonnaise or cream dressing4 ,when to ,serve a ,fruit ,salad4 ,a fruit salad1 with sweet dressing1 is served with cake at a luncheon1 or supper1 or in the evening2 that is1 it may take the place of fruit in the dessert course4 ,a fruit salad1 with ,french or mayonnaise dressing1 may be served as a first course at luncheon1 or with the game or roast1 though in the latter case the ,french dressing is preferable4 ,salads with ,cheese4 ,the rightful place of salads is with the roast or game4 ,here the crisp1 green salad herbs1 delicately acidulated1 complement and correct the richness of these plats4 ,occasionally when the game is omitted and an acid sauce accompanies the roast1 a simple salad combined with cheese in some form1 preferably cooked and hot1 is selected to lengthen the menu4 ,this same combination of hot cheese dish and salad should be a favorite one for home luncheons1 when this meal is not made the children's dinner4 ,the salad too in this combination1 aided by the bread accompanying it1 corrects by dilution the over concentration and richness of the cheese dish4 ,in ,england neatly trimmed-and-cleansed celery stalks and cheese often precede the sweet course2 but by virtue of its mission as a digester of everything but itself and of the common disinclination to have the taste of sweets linger upon the palate1 the place of cheese as cheese is with the coffee4 ,,how ,,to ,,make ,,aromatic ,,vinegars1 ,,to ,,keep ,,vegetables ,,and ,,to ,,prepare ,,garnishes4 ,how to ,boil ,eggs ,hard for ,garnishing4 ,cover the eggs with boiling water4 ,set them on the back of the range1 where the water will keep hot without boiling1 about forty minutes4 ,cool in cold water1 and with a thin1 sharp knife cut as desired4 ,to ,poach ,whites of ,eggs4 ,turn the whites of the eggs into a well-buttered mould or cup1 set upon a trivet in a dish of hot water1 and cook until firm1 either upon the back of the range or in the oven1 and without letting the water boil4 ,turn from the mould1 cut into slices1 and then into fanciful shapes2 or chop fine4 ,royal ,custard for ,moulds of ,aspic4 ,beat together one whole egg and three yolks2 add one-fourth a teaspoonful1 each1 of mace1 salt and paprica1 and1 when well mixed1 add half a cup of cream4 ,bake in a buttered mould1 set in a pan of water1 until firm4 ,when cold cut in thin slices1 then stamp out in fanciful shapes with ,french cutters4 ,use in decorating a mould for aspic jelly4 ,how to ,use ,garlic or ,onion in ,salads4 ,the salad-bowl may be rubbed with the cut surface of a clove of garlic1 or a chapon may be used4 ,a chapon1 according to gastronomic usage1 is a thin piece of bread rubbed on all sides with the cut surface of a clove of garlic and put into the salad-bowl before the seasonings4 ,it is tossed with the salad and dressings1 to which it imparts its flavor4 ,it may be divided and served with the salad4 ,oftentimes1 instead of one piece1 several small cubes of bread are thus used4 ,after a slice of onion has been removed1 the cut surface of the onion may be pressed with a rotary motion against a grater and the juice extracted2 or a lemon-squeezer kept for this special purpose may be used4 ,how to ,shell and ,blanch ,chestnuts4 ,score the shell of each nut1 and put into a frying-pan with a teaspoonful of butter for each pint of nuts4 ,shake the pan over the fire until the butter is melted2 then set in the oven five minutes4 ,with a sharp knife remove the shells and skins together4 ,how to ,blanch ,walnuts and ,almonds4 ,put the nut meats over the fire in cold water1 bring quickly to the boiling-point1 drain1 and rinse with cold water1 then the skins may be easily rubbed from the almonds2 a small pointed knife will be needed for the walnuts4 ,how to ,chop ,fresh ,herbs4 ,pluck the leaves close1 discarding the stems2 gather the leaves together closely with the fingers of the left hand1 then with a sharp knife cut through close to the fingers2 push the leaves out a little and cut again1 and so continue until all are cut4 ,now gather into a mound and chop to a very fine powder1 holding the point of the knife close to the board4 ,put the chopped herb into a cheese-cloth and hold under a stream of cold water1 then wring dry4 ,use this green powder for dusting over a salad when required4 ,how to ,cut ,radishes for a ,garnish4 ,cut a thin slice from the leaf end of each2 cut off the root end so as to leave it the length of the pistil of a flower4 ,with a small1 sharp knife score the pink skin1 at the root end1 into five or six sections extending half-way down the radish2 then loosen the skin above these sections4 ,put the radishes in cold water for a little time1 when they will become crisp1 and the points will stand out like the petals of a flower4 ,how to ,clean ,lettuce1 ,endive1 ,etc4 ,a short time before serving cut off the roots and freshen the vegetable in cold water4 ,then break the leaves from the stalk2 dip repeatedly into cold water1 examining carefully1 until perfectly clean1 taking care not to crush the leaves4 ,put into a ,french wire basket made for the purpose1 or into a piece of mosquito netting or cheese-cloth1 and shake gently until the water is removed4 ,then spread on a plate or in a colander and set in a cool place until the moment for serving4 ,how to ,clean ,cress4 ,pick over the stalks so as to remove grass1 etc4 ,wash and dry in the same manner as the lettuce1 but without removing the leaves from the stems1 except when the stems are very coarse and large4 ,how to ,clean ,cabbage and ,cauliflower4 ,let stand head downwards half an hour in cold salted water1 using a tablespoonful of salt to a quart of water4 ,how to ,render ,uncooked ,vegetables ,crisp4 ,put into cold water with a bit of ice and a slice of lemon4 ,when ready to use1 dry between folds of cheese-cloth and let stand exposed to the air a few moments4 ,how to ,blanch and ,cook ,vegetables for ,salads4 ,cut the vegetables as desired1 in cubes1 lozenges1 balls1 juliennes1 etc4 ,put over the fire in boiling water1 and1 after cooking three or four minutes1 drain1 rinse in cold water1 and put on to cook in boiling salted water to cover4 ,drain as soon as tender4 ,how to ,cut ,gherkins for a ,garnish4 ,select small cucumber pickles of uniform size4 ,with a sharp knife cut them1 lengthwise1 into slices thin as paper1 without detaching the slices at one end2 then spread out the slices as a fan is spread4 ,how to ,fringe ,celery4 ,cut the stalks into pieces about two inches in length4 ,beginning on the round side at one end1 with a thin1 sharp knife1 cut down half an inch as many times as possible2 then turn the stalk half-way around and cut in the opposite direction1 thus dividing the end into shreds1 or a fringe4 ,if desired1 cut the opposite end in the same manner4 ,set aside in a pan of ice water containing a slice of lemon4 ,how to ,shred ,romaine and ,straight ,lettuce4 ,wash the lettuce leaves carefully1 without removing them from the stalk2 shake in the open air1 and they will dry very quickly2 fold in the middle1 crosswise1 and cut through in the fold4 ,hold the two pieces1 one above the other1 close to the meat-board with the left hand1 and with a sharp knife cut in narrow ribbons not more than a quarter of an inch wide4 ,how to ,keep ,celery1 ,watercress1 ,lettuce1 ,etc4 ,many green vegetables--celery in particular--discolor or rust1 if allowed to stand longer than a few hours after being wet4 ,when brought from the market they may be put aside1 in a tightly closed pail1 or in a paper bag1 in a cool1 dry place4 ,by thus excluding the air they will keep fresh several days4 ,a short time before serving put them into ice-cold water to which a slice or two of lemon has been added4 ,how to ,cook ,sweetbreads and ,brains4 ,remove the thin outer skin or membrane and soak in cold water1 changing the water often1 an hour or more4 ,cover with salted boiling water1 acidulated with lemon juice and flavored with vegetables1 and cook1 just below the boiling-point1 twenty minutes4 ,they are then ready for preparation in any of the ways mentioned4 ,tie the brains in a cloth before cooking4 ,how to ,pickle ,nasturtium ,seeds4 ,as the seeds are gathered wash and dry them2 then put them into vinegar to which salt 7half a teaspoonful to a pint7 has been added4 ,when a sufficient quantity has been collected1 scald fresh vinegar1 add salt as before1 and the seeds from which the first vinegar has been drained4 ,pour scalding hot into bottles1 having the seeds completely covered with vinegar4 ,nasturtium ,vinegar4 ,fill a quart jar loosely with nasturtium blossoms fully blown2 add a shallot and one-third a clove of garlic1 both finely chopped1 half a red pepper1 and cold cider vinegar to fill the jar2 cover closely and set aside two months4 ,dissolve a teaspoonful of salt in the vinegar1 then strain and filter4 ,tarragon ,vinegar4 ,fill a fruit jar with fresh tarragon leaves or shoots1 putting them in loosely2 add the thin yellow paring of half a lemon with two or three cloves1 and fill the jar with white wine or cider vinegar4 ,screw down the cover tightly1 and allow the jar to stand in the sun two weeks2 strain the vinegar through a cloth1 pressing out the liquid from the leaves2 then pass through filter paper1 and bottle for future use4 ,if a quantity be prepared1 it were better to seal the bottles4 ,fines ,herbes ,vinegar4 ,,ingredients4 #b cups of tarragon vinegar4 #b tablespoonfuls of garden cress1 chopped fine4 #b tablespoonfuls of sweet marjoram1 chopped fine4 #b cloves of garlic1 chopped fine4 #d small green capsicums1 chopped fine4 #b shallots1 chopped fine4 ,method4--,mix the ingredients in a pint fruit jar1 cover closely1 and set in the sun2 after two weeks strain1 pass through filter paper and store in tightly corked bottles4 ,fines ,herbes ,vinegar1 ,no4 #b4 ,,ingredients4 #a pint of tarragon vinegar4 #b tablespoonfuls of seeds of garden cress1 bruised or crushed4 #b tablespoonfuls of celery seeds1 crushed4 #b tablespoonfuls of parsley seeds1 crushed4 #d capsicums1 chopped fine4 #b cloves of garlic1 chopped fine4 ,method4--,prepare as in preceding recipe4 ,to ,decorate ,salads with ,mayonnaise by ,use of ,pastry ,bag and ,tubes4 ,make the dressing very thick by the addition of oil1 or use jelly mayonnaise4 ,put the dressing into a pastry bag with star tube attached2 twist the large end of the bag with the left hand1 pressing the mixture towards the tube1 and with the right guide the tube as in writing1 to produce the pattern desired4 ,to form stars1 hold the bag in an upright position1 point downward1 press out a little of the dressing1 then push the tube down gently1 and raise it quickly to break the flow4 ,illustration3 ,the tender lettuce brings on softer sleep4--,w4 ,,king1 ,art of ,cookery4 ,,salad ,,dressings4 ,,salad ,,dressings4 ,just1 as in nature1 thy proportions be1 ,as full of concord their variety4 ,french ,dressing4 ,,ingredients4 #a_/b a teaspoonful of salt4 ,a few grains of cayenne or paprica4 #a_/d a teaspoonful of pepper4 #b to #f tablespoonfuls of vinegar or lemon juice4 #f tablespoonfuls of oil4 ,if desired1-- #a_/b a teaspoonful of prepared mustard4 #a_/b a teaspoonful of onion juice1 or rub the salad-bowl with slice of onion1 or clove of garlic4 ,method4--,mix the condiments1 add the oil and mix again2 then add the acid1 a few drops at a time1 and beat until an emulsion is formed2 then pour over the vegetables1 toss with the spoon and fork1 and serve4 ,in ,chicago a method has obtained that is well worth a trial3 ,put a bit of ice into the bowl with the condiments1 and1 by means of a fork pressed against or into this1 use in mixing4 ,second ,method4--,pour the oil over the vegetables1 toss1 until the oil is evenly distributed1 and dust with salt and pepper2 then add the acid and toss again4 ,when the salad is prepared at the table1 the vegetables may be dressed in a bowl1 then arranged on the serving-dish2 or1 if but one vegetable is used1 it is preferable to serve from the dish in which it is dressed4 ,to ,mix a ,quantity of ,dressing4 ,put all the ingredients into a fruit jar1 fit on one or more rubbers and the cover2 then shake the jar vigorously1 until a smooth dressing is formed4 ,claret ,dressing4 7,for lettuce or fruit salad47 ,mix half a teaspoonful of salt1 a dash of pepper1 white or paprica1 and four tablespoonfuls of oil2 add gradually one tablespoonful of claret and one tablespoonful of lemon juice or vinegar4 ,mayonnaise ,dressing4 ,,ingredients4 ,the yolks of #b raw eggs4 #a pint of olive oil4 #b tablespoonfuls of vinegar4 #b tablespoonfuls of lemon juice4 #a_/b a teaspoonful of salt4 ,a few grains of cayenne or paprica4 ,if desired1-- #a teaspoonful1 each1 of mustard and powdered sugar4 ,method4--,an amateur will probably find it helpful to have all the utensils and ingredients thoroughly chilled1 but the professional salad-maker thinks it expedient to have the ingredients and utensils of the same temperature as the room in which the dressing is to be served4 ,beat the yolks with a small wooden spoon or silver fork1 add the condiments and mix again2 then add one teaspoonful of vinegar1 and1 when well mixed with the other ingredients1 add the oil1 at first drop by drop4 ,when the mixture has become of good consistency the oil may be added faster4 ,when it is too thick to beat well1 add a little of the lemon juice1 then more oil1 and so on alternately1 until the ingredients are used4 ,if a very heavy dressing is desired1 as when it is to be put on with forcing-bag and tubes for a garnish1 an additional half a cup of oil may be added without increasing the quantity of acid4 ,in preparing mayonnaise1 there is absolutely no danger of curdling1 if the eggs be fresh and the oil be added slowly1 especially if the materials and utensils have been thoroughly chilled4 ,if the yolks do not thicken when beaten with the condiments1 but spread out over the bowl1 you have sufficient indication that they will not thicken upon the addition of the oil1 and it were better to select others and begin again4 ,take care to add the teaspoonful of acid to the yolks and condiments before beginning to drop in the oil1 as this lessens the liability of the mixture to curdle4 ,how to ,make ,mayonnaise in ,quantity4 ,if four quarts or more of dressing be required1 make the full amount at one time2 cut down the number of yolks to one for each pint of oil1 but keep the usual proportions of the other ingredients4 ,use a ,dover egg-beater from the start2 after a little a teaspoonful of oil can be added instead of drops1 and1 very soon1 a much larger quantity4 ,curdled ,mayonnaise4 ,occasionally a mayonnaise will assume a curdled appearance2 under such circumstances1 often the addition of a very little of white of egg or a few drops of lemon juice1 with thorough beating1 will cause the sauce to resume its former smoothness4 ,in case it does not become smooth1 put the yolk of an egg into a cold bowl1 beat well1 and add to it the curdled mixture1 a little at a time4 ,red ,mayonnaise4 ,mix a level teaspoonful of ,italian tomato pulp with a teaspoonful of mayonnaise dressing1 and when well blended beat very thoroughly into a cup or more of the dressing1 or add dressing until the desired tint is attained4 ,red ,mayonnaise1 ,no4 #b4 7,for fish47 ,pound dried lobster coral in a mortar1 sift1 and add gradually to the dressing1 to secure the shade desired4 ,or1 after the salad is arranged in the bowl1 or in nests1 mask the top with mayonnaise of the usual color1 and sift the coral over the centre1 leaving a ring of yellow around the edge4 ,sauce ,tartare4 ,make a mayonnaise dressing1 using tarragon vinegar4 ,to each cup of dressing add one shallot1 chopped fine1 two tablespoonfuls1 each1 of finely chopped capers1 olives and cucumber pickles1 one tablespoonful of chopped parsley1 and one-fourth a teaspoonful of powdered tarragon4 ,sardine ,mayonnaise4 ,skin and bone three sardines and pound them to a pulp2 sift the cooked yolks of three eggs and add to the pulp2 work until smooth1 then add to one cup of mayonnaise dressing4 ,jelly ,mayonnaise4 7,used for masking cold fish or salads1 or as a garnish with forcing-bag and tube47 ,to a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one-third a cup of chilled but liquid aspic4 ,more seasoning may be needed4 ,apply to a cold surface1 or chill before using with forcing-bag4 ,livournaise ,sauce4 ,to a cup of mayonnaise dressing add a grating of nutmeg1 one tablespoonful of chopped parsley and the pulp of eight anchovies4 ,to prepare the anchovies1 wash1 dry1 remove skin and bones and pound to a pulp in a mortar4 ,boiled ,dressing for ,chicken ,salad4 ,,ingredients4 #a_/b a cup of chicken stock1 well reduced4 #a_/b a cup of vinegar4 #a_/d a cup of mixed mustard4 #a teaspoonful of salt4 #a_/b a teaspoonful of paprica4 ,yolks of #e eggs4 #a_/b a cup of oil4 #a_/b a cup of thick1 sweet cream4 ,method4--,simmer the liquor in which a fowl has been cooked1 until it is well reduced4 ,put the stock1 vinegar and mustard into a double boiler1 and add the salt and pepper4 ,beat the yolks of the eggs and add carefully to the hot mixture1 cooking in the same manner as a boiled custard4 ,when cold and ready to serve1 beat in with a whisk the oil1 and then fold in the cream1 beaten stiff with a ,dover egg-beater4 ,melted butter1 added before the dressing is cold1 may be substituted for the oil4 ,boiled ,salad ,dressing4 ,,ingredients4 #a teaspoonful of mustard4 #a_/b a teaspoonful of salt4 #a_/d a teaspoonful of paprica4 ,yolks of #c eggs4 #d tablespoonfuls of melted butter4 #b tablespoonfuls of vinegar4 #a_/b a cup of thick cream4 #b tablespoonfuls of lemon juice4 ,method4--,mix together the mustard1 salt and paprica1 and add the yolks of eggs2 stir well and add slowly the butter1 vinegar and lemon juice1 and cook in the double boiler until thick as soft custard4 ,when cool and ready to serve1 add the cream1 beaten stiff with the ,dover egg-beater4 ,cream ,salad ,dressing4 ,,ingredients4 #c_/d a cup of thick cream4 #b tablespoonfuls of vinegar or lemon juice4 #a_/d a teaspoonful of salt4 ,a dash of white pepper and paprica4 ,method4--,add the seasonings to the cream and beat with a ,dover egg-beater until smooth and light4 ,add a scant fourth a cup of grated horseradish1 for a change4 ,the radish should be freshly grated1 and added to the cream after it is beaten4 ,dressing for ,cole-,slaw4 ,beat the yolks of three eggs with half a teaspoonful of made mustard1 a dash of pepper and one-fourth a teaspoonful of salt2 add one-third a cup of vinegar and two tablespoonfuls of butter1 and cook over hot water until slightly thickened4 ,set aside to become cold before using4 ,bacon ,sauce4 ,heat five tablespoonfuls of bacon fat2 cook in it two tablespoonfuls of flour and a dash of paprica2 add five tablespoonfuls of vinegar and half a cup of water2 stir until boiling2 then beat in the beaten yolks of two eggs1 and a little salt if necessary4 ,do not allow the sauce to boil after the eggs are added4 ,add to salad after it has become thoroughly cold4 ,good with dandelion1 endive1 chicory1 corn salad or lettuce4 ,hollandaise ,sauce4 ,beat half a cup of butter to a cream2 add the yolks of four eggs1 one at a time1 beating in each thoroughly2 add one-fourth a teaspoonful of salt1 a dash of paprica or cayenne1 and half a cup of boiling water4 ,cook over hot water until thick1 adding gradually the juice of half a lemon4 ,chill before using4 ,this is good1 especially for a fish salad1 in the place of mayonnaise4 ,bernaise ,sauce4 ,use tarragon instead of plain vinegar1 omit the water1 with the exception of one tablespoonful1 and the hollandaise becomes bernaise sauce4 ,oil may be used in the place of butter4 ,the sauce resembles a firm mayonnaise1 and1 as it keeps its shape well1 is particularly adapted for garnishing with pastry bag and tube4 ,illustration3 ,cucumber ,salad for ,fish ,course4 7,see page #cf7 ,illustration3 ,cooked ,vegetable ,salad 7,see page #cg7 ,,vegetable ,,salads ,,served ,,with ,,french ,,dressing4 ,bestrewed with lettuce and cool salad herbs4 ,lettuce ,salad4 ,wash and drain the lettuce leaves2 toss lightly1 so as to remove every drop of water4 ,sprinkle them with oil1 a few drops at a time1 tossing the leaves about with spoon and fork after each addition4 ,when each leaf glistens with oil 7there should be no oil in the bottom of the bowl7 shake over them a few drops of vinegar1 then dust with salt and freshly ground pepper4 ,the cutting of lettuce is considered a culinary sin2 but1 when the straight-leaved lettuce1 or the ,romaine1 is to be used1 better effects1 at least as far as appearance is concerned1 will be produced1 if the lettuce be cut into ribbons4 ,to do this1 wash the lettuce carefully1 without removing the leaves from the stem2 fold together across the centre1 and with a sharp1 thin knife cut into ribbons less than half an inch in width4 ,endive ,salad4 ,prepare as lettuce salad1 first rubbing over the bowl with a clove of garlic cut in halves4 ,a few sprigs of chives1 chopped fine1 are exceedingly palatable1 sprinkled over a lettuce1 endive1 string-bean1 or other bean salad4 ,a ,few ,combinations4 ,dress each vegetable separately with the dressing2 then arrange upon the serving-dish4 ,or1 have the salad arranged upon the serving-dish and pour the dressing over all2 then toss together and serve4 ,about three tablespoonfuls of oil1 with other ingredients in accordance1 will be needed for one pint of vegetable4 #a4 ,lettuce1 tomatoes cut in halves1 sprinkled with powdered tarragon1 and parsley or chives4 #b4 ,lettuce1 moulded spinach and fine-chopped beets4 #c4 ,lettuce1 ,boston baked beans and chives4 #d4 ,lettuce and peppergrass4 #e4 ,lettuce1 shredded sweet peppers or pimentos1 and sliced pecan nuts or almonds4 #f4 ,lettuce1 tomatoes stuffed with peas or string beans cut small1 and chives chopped fine4 #g4 ,lettuce1 asparagus tips and sliced radishes4 ,arrange the lettuce at the edge of dish1 inside a ring of radishes sliced thin1 without removing the red skins2 centre of asparagus tips1 with radish cut to resemble a flower4 #h4 ,lettuce1 shredded tomatoes and shredded green peppers4 #i4 ,shredded lettuce1 ,english walnuts1 and almonds or cooked chestnuts1 sliced4 #aj4 ,lettuce1 ,neufchatel cheese in slices and shredded pimentos4 #aa4 ,lettuce1 cauliflower1 string beans and shredded pimentos4 #ab4 ,lettuce or cress1 artichoke slices and powdered tarragon4 #ac4 ,shredded cabbage and shredded green peppers4 #ad4 ,cauliflower broken into flowerets1 string beans cut into small pieces1 and beets cut in fancy shapes or chopped4 ,arrange each vegetable in a mass by itself2 surround with lettuce4 #ae4 ,cucumbers and new onions1 sliced4 #af4 ,watercress1 diced boiled beets1 and olives in centre4 #ag4 ,lettuce1 ,brussels sprouts and chopped pepper4 ,lentil ,salad4 ,soak the lentils over night2 wash and rinse thoroughly1 then cook until tender1 adding hot water as needed4 ,drain1 and when cold mix with each pint of lentils about five tablespoonfuls of oil1 two tablespoonfuls of tarragon vinegar and one teaspoonful1 each1 of capers1 parsley1 chives and cucumber pickles1 all1 save the capers1 chopped fine4 ,serve in a mound1 on a bed of lettuce leaves4 ,garnish with heart leaves of lettuce at the top and sections of tomato1 or diamonds of tomato jelly1 at the base4 ,white-,bean ,salad4 ,toss one pint of white beans1 cooked1 with one tablespoonful of vinegar and three tablespoonfuls of oil1 a little salt and a dash of cayenne or paprica4 ,arrange in a mound on a bed of shredded lettuce1 and sprinkle with chives1 parsley and pimentos1 all finely chopped4 ,finish the top of the salad with a large pim-ola4 ,potato ,salad4 7,,miss ,,cohen47 ,,ingredients4 #c cups of cold boiled potatoes1 cut in cubes4 #a cup of pecan nuts1 broken in pieces4 #e tablespoonfuls of oil4 #a tablespoonful of salt4 #a_/b a teaspoonful of onion juice4 ,a dash of cayenne4 #b or #c tablespoonfuls of vinegar4 ,watercress4 ,method4--,mix the potatoes and nuts1 add the oil and mix again2 add the other seasonings1 and1 when well mixed1 set aside in a cool place an hour or more4 ,remove the coarse stalks from two bunches of watercress that have been well washed and dried4 ,season with ,french dressing and arrange in a wreath about the edge of the salad4 ,illustration3 ,potato ,balls1 ,pecan ,meats1 and ,cress ,salad4 ,illustration3 ,potato-and-,nasturtium ,salad4 7,see page #cd7 ,potato ,salad4 7,,carrie ,m4 ,,dearborn47 ,,ingredients4 #ab cold boiled potatoes4 #d cooked eggs4 #b small ,bermuda onions4 ,chopped parsley4 #a saltspoonful of white pepper4 #b teaspoonfuls of salt4 #f tablespoonfuls1 each1 of oil and vinegar4 #a_/b a teaspoonful of powdered sugar4 ,method4--,cut the potatoes into dice and chop the eggs fine4 ,chop the onions1 or slice them very thin4 ,sprinkle the potatoes1 eggs and onions with the salt and pepper1 and mix thoroughly4 ,pour the oil gradually over the mixture1 stirring and tossing continually2 lastly1 mix with the other ingredients the vinegar1 in which the sugar has been dissolved4 ,sprinkle chopped parsley over the top4 ,potato ,salad4 ,,ingredients4 #a quart of cubes of cold boiled potatoes4 #a-a_/b teaspoonfuls of salt4 #a_/d a teaspoonful of paprica4 #c tablespoonfuls of vinegar4 #d tablespoonfuls of oil4 ,capers1 beets1 whites and yolks of eggs1 and lettuce4 ,method4--,to the potato cubes add the salt1 pepper and oil1 and mix thoroughly2 add the vinegar and mix again4 ,pile the cubes in a mound in the salad-bowl4 ,mark out the surface of the mound into quarters with capers2 fill in two opposite sections with chopped beet2 use chopped whites of eggs in a third1 and sifted yolks of eggs in the fourth section4 ,finish with a border of parsley4 ,potato-and-,nasturtium ,salad4 7,e4 ,j4 ,,mckenzie47 ,,ingredients4 #a quart of potatoes1 cut in cubes4 #a_/b a cup of chopped gherkins4 #a cup of tender nasturtium shoots1 cut in bits4 #b tablespoonfuls of pickled nasturtium seeds4 ,onion juice or garlic4 #f tablespoonfuls of oil4 #e tablespoonfuls of vinegar4 ,salt and pepper4 ,chopped parsley4 ,method4--,mix the potatoes1 gherkins1 nasturtium shoots and seeds in a bowl rubbed over with garlic2 add the oil1 vinegar and seasonings1 and mix again4 ,pile in a mound on a serving-dish1 dust with chopped parsley1 and garnish with a wreath of nasturtium blossoms and leaves4 ,stuffed ,beets4 ,boil new beets1 of even size1 until tender4 ,set aside for some hours1 or over night1 covered with vinegar4 ,when ready to serve1 rub off the skin1 scoop out the centre of each to form a cup1 and arrange the cups on lettuce leaves4 ,for each five cups chop fine a cucumber4 ,make a ,french dressing of two tablespoonfuls of oil1 half a tablespoonful 7scant7 of vinegar1 one-fourth a teaspoonful1 each1 of paprica and salt4 ,stir the dressing into the cucumber and fill the beets with the mixture4 ,of the beet removed to form the cups1 cut slices and stamp out from these stars or other fanciful shapes1 and use to decorate the top of each cup4 ,chopped radish1 cress1 olives or celery are all admissible for a filling4 ,salad of ,brussels ,sprouts and ,beets4 ,soak the sprouts in salted water2 then drain and cook in salted boiling water about fifteen minutes1 or until tender2 drain and cool4 ,dress with ,french dressing and pile in a mound4 ,finish the top with a fanciful-shaped figure cut from a slice of pickled beet1 and place a wreath of cooked beet1 chopped and seasoned with ,french dressing1 about the whole4 ,macedoine ,salad4 ,cut pieces of carrot and turnip one inch long and half an inch thick4 ,put over the fire in boiling water and bring quickly to the boiling-point2 drain1 cover with fresh water1 and cook until tender2 score the top of each piece and insert an asparagus point4 ,dip the pieces in a little melted gelatine and set alternately in a circle on the serving-dish4 ,have carrots cut in small cubes or straws1 turnips and beet root the same1 green string beans cut in small pieces1 asparagus and peas1 all cooked separately until tender4 ,mix with ,french dressing and dispose inside the circle4 ,each vegetable may be massed by itself1 or all may be mixed together4 ,finish the top with half a dozen short stalks of asparagus4 ,tomato-and-,onion ,salad4 ,peel and shred four tomatoes2 slice thinly a very mild onion and separate into rings2 dress freely with oil and tarragon vinegar1 and season with salt and pepper4 ,serve on lettuce leaves1 sprinkling the whole with fine-chopped parsley and green peppers4 ,endive1-,tomato-and-,green-,string-,bea n ,salad4 ,dress the well-blanched stalks of a head of endive1 three tomatoes1 peeled1 cut in halves and chilled1 and a cup of cold cooked string beans1 separately1 with ,french dressing1 using in the dressing tarragon vinegar and a few drops of onion juice2 then arrange on a serving-dish4 ,illustration3 ,endive1 ,tomato1 and ,green ,string ,bean ,salad4 ,illustration3 ,stuffed ,beets4 7,see page #cd7 ,cucumber ,salad4 7,german style47 ,pare large cucumbers and cut them into thin slices2 cut each slice round and round so as to form a long1 narrow curling strip4 ,let these strips stand two hours in salted ice water1 drain1 and dry in a soft cloth4 ,serve with ,french dressing4 ,toss first in the oil1 then add the condiments1 and lastly the vinegar4 ,americans would prefer to omit the salt from the ice water1 as it softens the cucumber4 ,cucumber ,salad for ,fish ,course4 ,with a handy slicer remove the outside rind from the cucumbers1 cut in thin slices1 and let stand in ice-water to chill4 ,wipe dry1 and arrange the slices in the salad bowl in the form of a ,greek cross4 ,make a ,french dressing1 in the proportion of three tablespoonfuls of cider vinegar to six tablespoonfuls of oil1 half a teaspoonful of salt1 and a dash of paprica4 ,rub the inside of the salad bowl with the cut side of an onion before the salad is disposed in it4 ,cooked ,vegetable ,salad4 ,dress cooked kidney beans1 peas1 and balls cut from potatoes1 each separately with ,french dressing1 to which a few drops of onion juice have been added4 ,dispose upon a serving-dish and let stand in a cool place an hour or more4 ,garnish at serving with heart leaves of lettuce4 ,potato ,salad4 7,german ,style47 ,,ingredients4 #a quart of potato slices or cubes4 ,about #a_/b a cup of beef broth4 #a teaspoonful of salt4 #a_/b a teaspoonful of paprica4 #h tablespoonfuls of oil4 #a tablespoonful of grated onion4 #b hard boiled eggs4 #d tablespoonfuls of vinegar4 #a teaspoonful of mustard4 #a teaspoonful of sugar4 ,fine chopped parsley4 7#a cup of mushrooms47 ,method4--,boil the potatoes without paring4 ,german potatoes1 which are waxy rather than mealy1 may be procured in large cities especially for salads4 ,peel the potatoes and cut them while hot into slices or cubes2 pour over them as much beef broth as they will readily absorb and sprinkle with the salt and pepper1 the oil and onion2 mix lightly and set aside for some hours4 ,then add the whites of the eggs chopped fine1 the yolks passed through a sieve1 and mix with the rest of the oil1 stirred with the vinegar into the mustard and sugar4 ,after disposing in the dish1 sprinkle with the parsley4 ,if mushrooms be at hand1 simmer ten or fifteen minutes in broth1 break in pieces1 and add to the salad with the egg4 ,,salads1 ,,largely ,,vegetable1 ,,served ,,with ,,mayonnaise1 ,,cream ,,or ,,boiled ,,dressing4 ,cauliflower ,salad4 ,soak the cauliflower in salted water an hour2 cook in boiling salted water until tender2 drain and chill1 then sprinkle with ,french dressing and set aside for half an hour4 ,sever the flowerets partly from the stalk1 but so as not to change their relative positions1 and place on a serving-dish2 put heart leaves of lettuce between the flowerets and about the base of the vegetable2 pour a cup of mayonnaise dressing over the whole1 and sprinkle with pimentos or fine-chopped parsley4 ,in serving1 separate the flowerets with a sharp knife4 ,tomatoes ,stuffed with ,nuts and ,celery4 ,peel the tomatoes2 cut out a circular piece at the stem end of each and scoop out the flesh so as to form cups4 ,chill thoroughly1 then fill with ,english walnut or pecan meats1 broken into pieces1 and celery1 cut into small pieces and mixed with mayonnaise4 ,serve on lettuce leaves4 ,stuffed-,tomato ,salad4 ,,ingredients4 #f smooth1 small-sized tomatoes4 #f tablespoonfuls of chicken1 veal or tongue1 cut fine4 #f tablespoonfuls of peas4 #c olives1 chopped fine4 #c gherkins1 chopped fine4 #b tablespoonfuls of capers4 ,salt and pepper4 ,mayonnaise dressing4 ,method4--,remove a round piece from the stem end of the tomatoes and scoop out the seeds and centre4 ,chill thoroughly4 ,when ready to serve1 mix together the solid part removed from the tomatoes1 cut fine1 and the other ingredients2 season to taste with salt and pepper1 adding also mayonnaise to hold the mixture together4 ,with this fill the tomatoes1 put them in nests of lettuce or cress1 and force a star of mayonnaise on the top of each tomato4 ,tomato ,salad1 ,horseradish ,dressing4 ,plunge the tomatoes1 placed in a wire basket1 into a kettle of hot water2 remove at once and rub off the skin2 chill thoroughly and cut in halves4 ,serve on lettuce leaves with a star of cream dressing1 seasoned with grated horseradish1 on the top of each slice4 ,tomato-and-,sweetbread ,salad4 ,cook two sweetbreads as directed on another page1 or braise with vegetables4 ,cool between two plates bearing a weight4 ,when cold cut into slices and stamp into rounds of suitable size to use with slices of tomato4 ,cover the slices of sweetbread with chaud-froid sauce and decorate with fine-chopped parsley or sifted yolk of egg2 pour over a little melted aspic4 ,when the aspic is set1 trim neatly1 and arrange each round of sweetbread on a slice of chilled tomato4 ,serve inside a border of lettuce around a salad made of the trimmings of the sweetbreads and a cucumber cut in cubes and dressed with mayonnaise4 ,illustration3 ,cress1 ,cucumber1 and ,tomato ,salad4 7,see page #da7 ,illustration3 ,tomato ,jelly with ,celery and ,nuts4 7,see page #dc7 ,cress1-,cucumber-and-,tomato ,salad4 ,wash the cress and shake dry2 arrange as a bed on a serving-dish1 discarding the coarse stems2 above this make a smaller bed of cucumbers1 cut in slices or dice and dressed with ,french dressing1 using three tablespoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber4 ,arrange peeled tomatoes1 chilled and cut in pieces1 upon the cucumbers4 ,serve with ,french1 cream or mayonnaise dressing4 ,tomatoes ,stuffed with ,cucumber4 ,peel five tomatoes1 cut off the stem ends and scoop out the pulp1 thus forming cups2 set1 turned upside down1 in a cool place4 ,chop fine the solid pulp from the tomatoes and one cucumber1 chilled before chopping2 stir into a cup of cream dressing and fill the tomatoes with the mixture4 ,salt and pepper will be needed in addition to that in the dressing4 ,if at hand1 a pimento may be chopped with the other ingredients1 or two tablespoonfuls of grated horseradish may be used4 ,serve at once on lettuce leaves4 ,tomatoes ,stuffed with ,jelly4 ,chop one sweetbread and one cucumber fine4 ,to each cup 7solid and liquid7 add one-fourth a teaspoonful1 each1 of salt and paprica1 a few drops of onion juice and a tablespoonful of capers2 add also half a tablespoonful of granulated gelatine1 soaked in two or three tablespoonfuls of cold water and melted over hot water4 ,stir until the mixture begins to congeal1 then fill into tomatoes prepared as above4 ,set aside on the ice for half an hour1 at least2 then serve on lettuce leaves with either mayonnaise1 boiled or cream dressing4 ,calf's brains1 chicken1 veal1 tongue or ham may be substituted for the sweetbread4 ,tomatoes ,farces a l',aspic4 ,,ingredients4 #f even-sized ripe tomatoes4 #a pint of aspic jelly4 #a_/b a cup of lobster meat1 chopped fine4 #a tablespoonful of capers4 #b yolks of hard-boiled eggs4 ,mayonnaise1 parsley1 lettuce4 ,method4--,scoop out the centres of the tomatoes1 after removing the skin1 and chill thoroughly4 ,pass the yolks through a sieve1 add to the lobster1 with the capers1 half a cup of mayonnaise and half a cup of chicken aspic1 thick and cold1 but not set2 stir these in a dish standing in ice water until nearly set2 then fill the cavities in the tomatoes with the mixture4 ,brush over the outside of the tomatoes with half-set aspic2 when the aspic is set1 repeat twice1 then set aside on ice for some time before serving4 ,serve on a bed of lettuce seasoned with ,french dressing4 ,garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic4 ,anchovies or any cooked fish may be substituted for the lobster4 ,serve with mayonnaise4 ,tomato ,jelly4 ,soak three-fourths a box of gelatine in half a cup of cold water4 ,cook a can of tomatoes1 half an onion1 a stalk of celery1 a bay leaf1 two cloves1 a teaspoonful of salt and a dash of paprica ten minutes4 ,add two tablespoonfuls of tarragon vinegar and the gelatine1 stir till dissolved1 strain1 and mould in a ring mould4 ,when cold turn from the mould and fill the centre with ,,celery-,,and-,,nut ,,salad4 ,cut fine tender stalks of celery and ,english walnuts and mix with ,french dressing4 ,garnish the centre of the salad and the border of the jelly with tender leaves of lettuce and bits of curled celery4 ,tomato-,jelly ,salad1 ,no4 #b4 ,make the jelly and mould as before4 ,fill in the centre of the ring with shredded cabbage1 pimentos and pecan nuts1 mixed with boiled dressing4 ,tomato ,jelly with ,string ,beans4 ,cook tiny string beans until tender in boiling salted water2 season while hot with onion juice1 salt1 pepper and tarragon vinegar4 ,when cold add oil and toss the beans about until each bean is coated with the oil4 ,fill the centre of the jelly1 fashioned in a ring mould1 with the beans1 and sprinkle over them a fine-chopped pimento4 ,garnish with lettuce leaves4 ,fine-chopped chives may be used in the place of the onion juice2 they are particularly appropriate in any bean salad4 ,if the beans are large1 cut in halves lengthwise and the halves crosswise4 ,tomato jelly may be served in a ring mould with turkey1 oyster1 plain chicken1 ,french chicken1 and other salads4 ,the oysters should be scalded and drained1 then marinated with ,french dressing4 ,chicken and turkey should also be marinated before mixing with celery and the mayonnaise or boiled dressing4 ,tomato-and-,artichoke ,salad4 7,,mrs4 ,e4 ,m4 ,,lucas1 ,,in ,,boston ,,cooking-,,school ,,magazine47 ,choose medium-sized tomatoes1 firm and smooth skinned4 ,peel them1 cut a slice from the stem end and remove the seeds with a small spoon4 ,sprinkle the interior of these cups with salt and set on ice4 ,when ready to serve1 wipe them dry and fill with artichokes cut into dice and mixed with mayonnaise4 ,serve on lettuce leaves4 ,use tarragon vinegar in preparing the dressing4 ,cook the artichoke hearts until just tender1--no longer1--in salted boiling water1 then drain and cool4 ,artichoke ,salad4 7,for game47 7,,mrs4 ,e4 ,m4 ,,lucas1 ,,in ,,boston ,,cooking-,,school ,,magazine47 ,peel three oranges1 remove the pith and white skin and slice lengthwise2 use an equal amount of tender blanched celery stalks cut into inch lengths4 ,mix together lightly with two tablespoonfuls of olive oil1 one tablespoonful of lemon juice1 half a teaspoonful of salt and a quarter a teaspoonful of paprica4 ,heap together lightly on a serving-dish and surround with cooked hearts of artichokes cut into quarters2 wreathe with blanched celery leaves4 ,artichoke ,salad4 7,used as a border for shrimp1 lobster1 chicken and other salads47 7,,mrs4 ,e4 ,m4 ,,lucas1 ,,in ,,boston ,,cooking-,,school ,,magazine47 ,cut boiled artichokes into quarter-inch slices and stamp out with a ,french vegetable cutter4 ,to half a pint add one tablespoonful of olive oil1 half a tablespoonful of tarragon vinegar and one-fourth a teaspoonful of salt2 toss lightly together and let stand one hour2 drain1 and arrange as a border with an outer layer of tiny blanched lettuce leaves4 #b4 ,scoop out the centres of the artichokes and fill with mayonnaise1 or with ravigote1 tartare or tyrolienne sauce4 ,serve on lettuce leaves as a border to a meat or fish salad4 #c4 ,fill the centres with walnut meats1 sliced1 or tender celery stalks1 cut fine and mixed with mayonnaise4 ,asparagus ,salad4 ,cut cold cooked asparagus into pieces an inch long1 mix lightly with cream dressing and serve1 in individual portions1 on curly lettuce leaves4 ,asparagus-and-,salmon ,salad4 ,mix cold cooked salmon with mayonnaise1 form in a mound and encircle with a wreath of cold cooked asparagus tips dressed with ,french dressing4 ,asparagus-and-,cauliflower ,salad4 ,break the cooked cauliflower into its flowerets1 dispose in the centre of the serving-dish and surround with a wreath of cooked asparagus tips4 ,pour over the whole a mayonnaise1 a boiled or a cream dressing1 and sprinkle with chopped capers or pimentos4 ,salad of ,turnips with ,asparagus ,tips4 ,cook the turnips in boiling salted water until tender2 drain1 and cut out the centres1 forming cups4 ,sprinkle the inside with oil and a few grains of salt1 and1 when the oil is absorbed1 pour over the cups a little lemon juice or vinegar4 ,set aside to become cool4 ,when ready to serve1 arrange the cups on shredded lettuce and fill with cooked asparagus tips1 cold and mixed with mayonnaise or ,french dressing1 as desired4 ,peas1 flageolets or wax beans1 cut fine1 may be used instead of the asparagus4 ,garnish with radishes4 ,green-,pea ,salad4 ,mix the peas with a cream dressing2 serve in nests of lettuce2 garnish the top of each nest with a little chopped beet1 or a fanciful figure cut from a pickled beet or pimento4 ,green-,pea-and-,potato ,salad4 ,mix equal parts of cold cooked peas and potatoes cut in very small cubes2 season with salt and pepper1 and serve as green-pea salad4 ,asparagus ,salad4 ,scrape the scales from the stalks1 and cook1 standing upright in boiling salted water1 until tender2 drain and chill thoroughly4 ,serve on lettuce leaves with ,french dressing4 ,garnish the lettuce with hard-boiled eggs cut in quarters lengthwise4 ,macedoine of ,vegetable ,salad4 ,dress one cup1 each1 of cooked carrots and turnips1 cut in dice1 string beans1 cut small1 green peas1 and half a cup of cooked beets1 cut small1 with ,french dressing2 add two tablespoonfuls of chopped gherkins2 drain1 and mix with sufficient jelly mayonnaise to hold the vegetables together4 ,arrange in dome shape and cover with more jelly mayonnaise4 ,set a row of sliced gherkins near the top1 and fill in the space to the top with string beans or asparagus tips4 ,surround the base with alternate rounds of beet and potato overlapping one another4 ,decorate the space above with slices of potato and beet cut in diamonds1 and surround the base with light-green aspic cut in diamonds4 ,one pint of aspic will be sufficient2 use chicken stock1 and tint with color paste4 ,russian ,vegetable ,salad4 ,select two moulds of suitable shape and size 7tin basins or earthen bowls will do7 and chill in ice water4 ,have ready cooked balls1 cut from carrots and turnips1 and cooked string beans and cauliflower1 all marinated with ,french dressing4 ,drain the vegetables1 dip them into half-set aspic1 and arrange against the chilled sides of the moulds2 then fill the moulds with aspic jelly4 ,when set1 with a hot spoon scoop out the aspic from the centre of each mould and fill in the space with a mixture of the vegetables and jelly mayonnaise1 leaving an open space at the top to be filled with half-set aspic4 ,when thoroughly chilled and set1 turn from the moulds1 the smaller mould above the other4 ,garnish with flowerets of cauliflower1 dipped in aspic and chilled1 and lettuce4 ,serve with mayonnaise4 ,illustration3 ,russian ,vegetable ,salad4 ,illustration3 ,macedoine of ,vegetable ,salad4 7,see page #dg7 ,stuffed-,cucumber ,salad4 ,pare a short cucumber and cut it lengthwise in two parts2 remove the seeds and let chill in ice water for an hour4 ,chop together the solid part of a peeled and seeded tomato1 half a slice of new onion1 a stalk of celery and a sprig of parsley2 mix with mayonnaise or a boiled dressing and use as a filling for the well-dried halves of cucumber4 ,serve on cress or lettuce4 ,cowslip-and-,cream-,cheese ,salad4 7,see cut facing page #eh47 ,cook the cowslip leaves until tender in boiling salted water1 reserving a few choice leaves with blossoms for a garnish4 ,chop fine1 season to taste with salt and paprica1 press into a mould1 and set aside to become chilled4 ,slice chilled cream cheese 7,neufchatel or cottage7 in uniform slices1 and arrange at the sides of the mound4 ,serve with ,french or mayonnaise dressing4 ,cauliflower ,salad1 ,egg ,garnish4 ,separate a cauliflower into flowerets and boil in salted water until tender1 not longer4 ,drain carefully4 ,season with oil1 vinegar1 salt1 pepper1 and a sprinkling of chopped tarragon leaves 7or use tarragon vinegar74 ,arrange symmetrically in an earthen bowl1 having the upper surface level4 ,let stand to become thoroughly chilled1 then turn on to a serving-dish2 the shape of the mould will be retained4 ,cover with mayonnaise dressing or ,sauce ,tartare1 and surround with lengthwise quarters of hard-boiled eggs4 ,potato ,salad with ,mayonnaise4 ,boil the potatoes and let cool without paring4 ,then remove the skins and cut into slices1 balls1 or cubes4 ,squeeze over them a little onion juice1 sprinkle with fine-chopped parsley1 and let stand in a ,french dressing several hours4 ,mix the dressing after the usual formula1 and use enough to moisten well the potato4 ,when ready to serve1 make nests of heart leaves of lettuce1 put a spoonful of the potato in each1 with a teaspoonful of mayonnaise above1 sprinkle the mayonnaise with capers1 and press the quarter of a hard-boiled egg into the top of the mayonnaise4 ,or add the chopped white of egg to the potato before marinating1 and sift the yolk over the mayonnaise4 ,,fish ,,salads4 ,some choice sous'd fish brought couchant in a dish1 ,among some fennel4 ,of what complexion8 ,of the sea water green1 sir4 ,,fish ,,salads4 ,ever1 and justly1 fish have taken high rank in the list of salad ingredients4 ,no wonder1 when we consider that nothing excels in delicacy of flavor many a variety of fish2 and1 while fish are not necessarily expensive in any locality1 in many sections of the country their cost is merely nominal4 ,then1 too1 salad-making appeals largely to one's artistic nature1 and the products of sea and fresh water are constantly furnishing opportunities for studies in many and varied shades of color4 ,the lobster's vivid red1 the brilliant tints of the salmon and red snapper1 the delicate pink of shrimps1 the dull white of scallops and halibut1 and the bluish gray of mackerel and bluefish1 each1 in its season1 may be made to contrast most effectively with fresh green herbs and yellow dressings4 ,oysters1 scallops and little-neck clams are frequently served in salads without cooking4 ,these should be carefully washed1 then drained and set aside in a marinade for an hour4 ,when cooked1 they should be heated to the boiling-point in their own liquor1 then drained and cut in halves4 ,the adductor muscle of the oyster--the white1 button-shaped part that connects the animal with its shell--is often discarded4 ,other fish than shellfish1 when used in salads1 are boiled1 broiled or baked2 they present the best appearance1 however1 when boiled4 ,thudichum recommends sea water1 whenever it is available1 for boiling fish2 lacking this1 hot water1 salted 7an ounce of salt to a quart of water71 and acidulated pleasantly with lemon juice or vinegar1 is the proper medium of cooking4 ,the addition of a slice or two of onion and carrot1 a sprig of parsley1 a stalk of celery1 with aromatic herbs or spices1 provided they be not used so freely as to overpower the delicate savor of the fish1 is thought to improve the dish4 ,the quantity of water should be adjusted to the size of the fish2 in no case should it be larger than will suffice to produce the desired result4 ,at the moment the fish is immersed in the water the temperature should be at the boiling-point1 and thereafter the vessel should be permitted to simmer during the process of cooking4 ,the fish may be cooked whole1 or cut into small pieces1 similar in shape and size4 ,in the latter case a wire basket is of service1 as1 by this means1 the fish may be easily removed from the water and drained4 ,if the fish is to be served whole1 remove the skin and fins1 and1 when thoroughly cold1 mask with jelly mayonnaise or with a fancy butter4 ,after chilling again1 the mask may be decorated with capers1 olives1 eggs1 etc4 ,if the fish is to be used in flakes1 the flakes will separate more easily while the fish is still hot4 ,in marinating fish1 let the proportions of oil and acid vary with the kind of fish2 i4e41 according to the oily nature of the flesh4 ,,recipes4 ,brook-,trout ,salad4 ,dress the trout without removing the heads2 boil as previously indicated4 ,remove the backbone without destroying the shape of the fish4 ,serve1 thoroughly chilled1 on crisp lettuce leaves dressed with claret or ,french dressing4 ,prepare the latter with tarragon vinegar4 ,brook ,trout ,moulded in ,aspic4 ,pour a little chicken aspic into a pickle or other dish of suitable shape and size for a single fish2 when nearly set1 lay a trout1 prepared as above1 upon the aspic1 add a few spoonfuls of aspic1 let it harden so that the fish may become fixed in place1 then add aspic to cover4 ,slices of cucumber pickles1 capers1 or other ornaments1 may be used4 ,when the aspic is thoroughly set and chilled1 remove from the mould and serve on two lettuce leaves1 with any dressing desired4 ,halibut ,salad4 ,flake the fish and marinate with ,french dressing 7three tablespoonfuls of oil1 one tablespoonful of lemon juice or vinegar1 a dash of salt and pepper1 for each pint of fish72 drain1 and add half as much boiled potato1 cut in small cubes and dressed with ,french dressing4 ,serve on a bed of lettuce leaves4 ,garnish with sardine dressing4 ,shredded lettuce or peas may be used in place of the potato4 ,halibut-and-,cucumber ,salad4 ,,ingredients4 #a pound of cooked halibut4 #b tablespoonfuls of oil4 #a tablespoonful of lemon juice4 ,a few drops of onion juice4 ,salt and pepper4 #b pimentos4 ,lettuce4 ,cucumbers4 ,french dressing4 ,method4--,flake one pound of cooked halibut while hot1 and marinate with the oil1 lemon juice1 onion juice1 salt and pepper4 ,when cold drain and mix with the pimentos1 shredded1 after cutting from the same a few star-shaped or other fanciful figures4 ,arrange heart leaves of lettuce in an upright position in the centre of a serving-dish1 the fish and pimentos around the lettuce1 and1 around these1 one large or two small cucumbers1 cut in small cubes and mixed with ,french dressing4 ,with salmon use capers instead of pimentos4 ,use enough dressing to moisten the cucumbers thoroughly4 ,halibut ,salad4 ,steam a thick slice of chicken halibut1 until the flesh separates easily from the bone4 ,remove the skin and bones without disturbing the shape of the fish4 ,marinate1 while hot1 with three tablespoonfuls of oil1 one tablespoonful of vinegar or lemon juice1 and salt and pepper4 ,when cold put the fish on a serving-dish1 and1 using endive or ,boston ,market lettuce1 put the ends of the leaves beneath the fish1 so that the tops of the leaves will fall over upon the fish4 ,garnish the top with stars of mayonnaise4 ,between the leaves dispose sliced pim-olas and fans cut from small gherkins4 ,serve mayonnaise with the salad4 ,fillets of ,halibut in ,aspic1 with ,cucumber-and-,radish ,salad4 ,,ingredients4 #b slices of halibut1 cut half an inch or less in thickness4 #a lobster 7a pound and a half74 #c tablespoonfuls of butter4 #a_/d a cup of flour4 #a_/d a cup of cream4 #a_/d a cup of stock4 ,a dash of paprica4 #a tablespoonful of lemon juice4 #a teaspoonful of chopped parsley4 #a_/d a tablespoonful of salt4 #a quart of aspic4 ,olives4 ,a bunch of radishes4 #b cucumbers4 ,french dressing4 ,method4--,remove the skin and bone from the halibut1 thus securing eight fillets4 ,season with salt1 pepper1 onion and lemon juice4 ,chop the lobster meat fine2 melt the butter1 cook in it the flour and seasonings1 add the cream and lobster stock1 and1 when cooked1 stir in the chopped lobster4 ,when cool spread upon one side of the fillets1 roll up the fillets and fasten with wooden toothpicks that have been dipped in melted butter4 ,bake on a fish-sheet about fifteen minutes1 basting with butter melted in hot water4 ,set a plain border-mould in ice water2 decorate the bottom and sides with pim-olas or gherkins cut in slices and dipped in half-set aspic2 cover the decoration on the bottom with aspic1 and1 when set and the decorations on the side are fixed in place1 arrange on the aspic the cold fillets of fish and fill the mould with more aspic4 ,when cold turn from the mould and fill the centre with diced cucumbers and sliced radishes dressed with ,french dressing4 ,pass mayonnaise or ,french dressing in a separate dish4 ,surround the aspic with shredded lettuce if desired4 ,fillets of ,halibut in ,aspic with ,cole-,slaw4 ,use a generous half-pint of oysters in the place of the lobster1 parboiling and draining before chopping1 and fill in the centre of the aspic with coleslaw4 ,illustration3 ,miroton of ,fish and ,potato ,salad4 ,illustration3 ,cowslip and ,cream ,cheese ,salad4 7,see page #di7 ,miroton of ,fish and ,potato4 ,marinate one pint of cold cooked fish--salmon1 cod1 haddock1 halibut1 etc4--with three or four tablespoonfuls of oil1 half a teaspoonful of salt1 a dash of pepper and two tablespoonfuls of lemon juice4 ,marinate1 separately1 one pint of cold potatoes1 cooked in their skins and cut in cubes1 with the same quantity of dressing1 adding also one teaspoonful of onion juice4 ,let stand in a cool place one hour or more4 ,have ready six hard-boiled eggs2 cut a thin slice from the round end of each egg1 that it may stand upright1 then cut in quarters lengthwise4 ,dip into a little aspic jelly or melted gelatine and arrange the quarters in the form of a circle1 with the yolks outside4 ,toss together the fish1 potato and three tablespoonfuls of capers1 and fill in the centre of the circle4 ,dust with fine-chopped parsley or beets2 add a tuft of lettuce at the top and a few heart leaves of lettuce above the crown of eggs4 ,fish ,salad ,moulded in ,aspic4 ,cover the bottom of a mould with aspic to the depth of one-fourth an inch4 ,set the mould in ice water1 and1 when the aspic is set1 arrange upon it a decoration of cooked vegetables cut in shapes with ,french cutter1 or fashion a conventional design or some flower4 ,dogwood blossoms provide a simple pattern1 and one easily carried out4 ,cut the four petals from a thin slice of cooked turnip and the centre of the blossom from carrot or lemon peel4 ,fasten each piece in place with liquid jelly1 and1 when set1 cover with more jelly4 ,to decorate the sides of the mould1 take the figures on the point of a skewer1 dip in jelly1 then set in position against the chilled sides of the mould1 and they will remain in place4 ,after the jelly covering the figures on the bottom of the mould has set1 place a smaller mould in the centre of the aspic in the first1 and fill this with ice and water4 ,pour in aspic to fill the space about the smaller mould1 and1 when this aspic is firm1 dip out the water and ice4 ,fill with warm water and quickly remove the mould4 ,separate a pound of cooked fish into flakes1 add half a cup of cold cooked peas1 three or four gherkins1 cut very fine1 and three tablespoonfuls of capers4 ,mix together and then mix with one cup of mayonnaise made with jelly2 with this fill the vacant space in the mould4 ,when ready to serve1 dip the mould very quickly into warm water1 letting the water rise to the top of the mould1 and invert over a serving-dish2 remove the mould1 and garnish with lettuce1 tiny gherkins cut to resemble fans1 blocks of aspic1 or aspic moulded in shells1 and mayonnaise4 ,fish ,salad ,moulded in ,aspic1 ,no4 #b4 ,decorate the mould as before2 then put in a layer of the fish and dressing2 when set1 add a layer of aspic2 alternate the layers until the materials are used or the mould is filled4 ,individual moulds may be prepared in the same way4 ,salad of ,mackerel or ,bluefish4 ,separate a cooked fish into flakes and mix with the chopped whites and sifted yolks of three hard-boiled eggs4 ,season with ,french dressing1 mix lightly and turn on to a bed of lettuce or cress1 also seasoned with the dressing4 ,garnish with fans cut from small gherkins1 or with pickled beet cut in fanciful shape or chopped4 ,salad of ,salt ,mackerel4 ,freshen the fish carefully before cooking4 ,use equal parts of fish1 flaked1 and cold boiled potatoes4 ,if potatoes are specially prepared for the purpose1 cut them in cubes or balls1 blanch1 and cook in well-seasoned beef stock2 drain1 and add1 when cold1 to the fish4 ,season with ,french dressing4 ,arrange on a bed of cress and sift the yolk of an egg over the whole4 ,salad of ,shad ,roe and ,cucumber4 ,cook two shad roes with an onion1 sliced1 and a bay leaf1 in salted1 acidulated water twenty minutes2 drain1 and marinate with about two tablespoonfuls of oil1 one tablespoonful of lemon juice and a dash of pepper and salt4 ,when cold cut in small cubes4 ,rub the salad-bowl with a clove of garlic cut in halves4 ,cut a thoroughly chilled cucumber in dice2 put the cucumber on a bed of lettuce leaves in the bottom of the bowl1 and the roe1 well drained1 above2 mask with mayonnaise1--nearly a cup will be required1--in the top insert a few heart leaves of lettuce1 and place around the centre of the mound a circle of cucumber slices overlapping one another2 or alternate these with lozenges cut from pickled beet4 ,boudins-de-,saumon ,salad4 ,butter four small dariole moulds1 or small cups2 sprinkle the butter with chopped parsley4 ,select four small pieces of cooked salmon1 dry on a soft cloth so as to remove all oily liquor1 and put a piece in each mould4 ,beat two eggs 7or1 better1 one egg and the yolks of two7 slightly1 season with one-fourth a teaspoonful of salt1 a dash of paprica and a few drops of anchovy essence or onion juice2 add half a cup of milk1 and1 when well mixed1 pour into the moulds around the fish4 ,set the moulds in a pan of hot water and bake until the custard is set4 ,do not let the water boil4 ,chill thoroughly1 then turn from the moulds on to lettuce leaves4 ,serve with a star of mayonnaise dressing on the top of each boudin4 ,russian ,salad4 7,,boston ,,cooking-,,school47 ,,ingredients4 #a cup of carrots4 #a cup of potatoes4 #a cup of peas4 #a cup of beans 7flageolets preferred74 #f tablespoonfuls of oil4 #c tablespoonfuls of vinegar4 #a teaspoonful of salt4 #a_/d a teaspoonful of pepper4 ,a head of lettuce4 #a cup of mayonnaise4 #a cup of shrimps4 #a_/d a lb4 of smoked salmon4 #a hard-boiled egg4 ,method4--,marinate the carrots and potatoes1 cut in small pieces1 also the peas and beans1 with ,french dressing4 ,arrange on a dish in four sections1 having lettuce for the foundation of each4 ,cover each vegetable with mayonnaise4 ,strew the tops of two sections with small pieces of smoked salmon2 on a third section strew the sifted yolk of the egg1 and on the fourth1 the white of the egg1 cut rather coarsely4 ,outline the inner side of each section with shrimps1 by lightly pressing the ends of the shrimps into the mayonnaise4 ,finish with a tuft of lettuce in the centre of the dish4 ,spanish ,salad4 ,in the centre of a flat serving-dish arrange a mound of endive4 ,peel tomatoes1 divide into sections or cut in slices1 and arrange these around the endive4 ,shell cold1 hard-boiled eggs2 cut in halves1 crosswise1 and in points2 remove the yolks and pound to a paste with an equal amount of the flesh of lobster1 shrimp1 anchovies or salmon4 ,with this paste1 seasoned to taste with oil1 lemon juice1 salt and pepper1 fill the cups fashioned from the whites of the eggs1 and arrange them around the tomatoes4 ,strew chopped shallot and sweet pepper over the endive4 ,mix equal portions of oil and vinegar1 add salt and pepper to taste1 and pour over the salad4 ,serve at once4 ,salmon ,salad4 7,for evening company1 or fish course at a dinner party47 ,,ingredients4 ,hard-boiled eggs4 #a teaspoonful of gelatine1 softened in one tablespoonful of cold water4 #a pint of string beans or asparagus tips4 #a pint of cooked peas4 ,french dressing4 #b slices of salmon1 #b inches thick4 ,jelly mayonnaise1 or fancy butter4 ,capers4 ,method4--,cut the eggs into halves lengthwise2 cut a thin slice from the round ends1 that the pieces may be set upright2 dip lightly in the gelatine dissolved over hot water1 and arrange miroton fashion around an oval serving-dish4 ,set aside1 that the eggs may become fixed in position4 ,marinate the vegetables1 separately1 with ,french dressing2 cook the salmon by the directions previously given2 remove the skin and cover the sides with jelly mayonnaise or fancy butter4 ,when cold decorate with whites of eggs and capers4 ,use the trimmings from the eggs1 and fix them in place by dipping in jelly mayonnaise4 ,set aside for the decorations to become fixed4 ,drain the vegetables and arrange inside the border1 higher in the centre4 ,lay the decorated slices of fish upon opposite sides of the mound1 and serve either with or without mayonnaise4 ,halibut ,salad4 7,for evening company1 or fish course at a dinner party47 ,,ingredients4 ,a slice of chicken halibut1 #c inches thick4 #c cups of cooked peas4 ,french dressing4 ,hard-boiled eggs4 #c slices of pickled beet4 #a teaspoonful of gelatine4 ,jelly mayonnaise1 or green butter4 ,heart leaves of lettuce4 #b olives4 ,method4--,prepare the eggs and fasten to the plate as in salmon salad4 ,dip diamond-shaped pieces of pickled beet in the dissolved gelatine and place upon the front and top of each half of egg4 ,spread the edge of the fish1 after removing the skin1 with jelly mayonnaise1 or green butter1 and1 when set1 decorate with figures cut from the cooked white of an egg4 ,with forcing-bag and tube shape a pattern around the upper edge of the fish4 ,place the fish in the centre of the crown or miroton of eggs1 with the peas seasoned with ,french dressing around it2 cover the place from which the bone was taken with the centre of a head of lettuce1 cut in halves1 and two fine olives4 ,serve with a bowl of mayonnaise4 ,illustration3 ,russian ,salad4 ,illustration3 ,halibut ,salad4 7,see page #fd7 ,shells of ,fish and ,mushrooms4 ,cut cold fish--salmon1 halibut1 lobster1 etc4--into small cubes1 mix with one-third in measure of cooked mushrooms1 also cut small1 and add for each cup of mushrooms and fish one tablespoonful of gherkins cut fine4 ,season with ,french dressing and let stand one hour2 then drain1 and mix with jellied mayonnaise4 ,fill chilled shells with this preparation1 rounding it on the top4 ,make smooth1 and mask with jellied mayonnaise4 ,decorate with gherkins and the white of a hard-boiled egg cut in fanciful shapes1 and with stars of mayonnaise4 ,oysters in ,aspic ,jelly4 ,parboil1 drain1 cool1 and wipe dry one quart of oysters4 ,make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce4 ,prepare a quart of chicken aspic4 ,dip in half-set aspic the white of egg1 poached and cut in fanciful shapes1 and small gherkins cut in thin slices1 and decorate the bottom and sides of a charlotte or cylindrical mould standing in ice water4 ,pour in jelly to the depth of half an inch2 when set1 arrange the oysters on it in a circle1 one overlapping another2 pour in more jelly1 and1 when set1 dispose upon it another circle of oysters4 ,continue this order until the mould is filled4 ,when removed from the mould1 garnish with chopped aspic and fans cut from gherkins and lettuce4 ,serve with the remainder of the pint of mayonnaise4 ,oyster-and-,celery ,salad4 ,parboil the oysters 7heating them to the boiling-point in their own liquor71 drain1 and1 if large1 halve each2 marinate with a ,french dressing 7i4e41 toss the bits of oyster in oil enough to coat them nicely2 then toss them in a little lemon juice1 dust with salt and pepper1 and set aside to become thoroughly chilled74 ,when ready to serve1 drain again and add about one-third as much in bulk of fine-chopped celery and one or two tablespoonfuls of pickled nasturtium seeds or capers2 then mix with mayonnaise or a boiled dressing4 ,serve on a bed of lettuce leaves4 ,cabbage1 sliced as for slaw1 may be used in the place of celery4 ,garnish with small pickles cut in thin slices and spread to resemble a fan4 ,oyster-and-,sweetbread ,salad4 ,cut a pair of cold cooked sweetbreads into cubes4 ,parboil one pint of oysters1 drain1 cool1 and cut in halves2 marinate the sweetbreads and oysters with ,french dressing1 and allow them to stand at least half an hour2 drain1 mix with mayonnaise1 and serve on a bed of lettuce or cress4 ,or1 surround with a circle of chopped cucumbers seasoned with ,french dressing4 ,shrimp ,salad in ,cucumber ,boats4 ,pare the cucumbers1 which should be rather short1 and cut them in halves lengthwise2 remove the seeds and steam until tender2 chill1 and arrange on lettuce leaves1 or on a bed of watercress4 ,clean and marinate the shrimps4 ,if large1 divide into two or three pieces4 ,mix with mayonnaise and place in the cucumbers4 ,decorate with stars of mayonnaise and whole shrimps4 ,shrimp ,salad with ,aspic ,border4 ,set a border mould in ice water2 dip hard-boiled eggs1 cut in halves lengthwise and trimmed to fit the mould1 in aspic jelly1 and press against the sides of the mould alternately with small vegetable balls1 or peas dipped in half-set aspic2 fill gradually the empty space in the mould with partly cooled jelly1 adding vegetables here and there if desired4 ,dip in hot water and turn from the mould4 ,fill in the centre with lettuce1 torn in pieces1 and one pint of shrimps1 broken in pieces and dressed with ,french dressing4 ,smooth the mound and mask with jelly mayonnaise4 ,decorate with shrimps and small heart leaves of lettuce4 ,shrimp ,salad with ,aspic ,border1 ,no4 #b4 ,decorate the sides of a ring mould1 chilled1 with hard-boiled eggs cut in halves1 alternated with hearts of lettuce cut in halves2 dip the egg and lettuce in half-set aspic1 and they will adhere to the sides of the mould4 ,then proceed as above4 ,shrimp ,salad4 ,take the shrimps from the shells1 reserve the most perfect for garnishing1 and break the others into pieces2 marinate with ,french dressing4 ,when ready to serve1 drain1 and mix with shredded lettuce1 or celery cut fine1 and mayonnaise4 ,shape in a mound on a bed of lettuce leaves and mask with mayonnaise4 ,use capers or olives1 chopped very fine1 to mark out five or six designs on the mound2 a scroll effect is always pretty4 ,fill in the designs with shrimps and the rest of the mound with capers1 sifted yolks or chopped whites of cooked eggs2 or fill the designs with the capers or eggs and the rest of the mound with shrimps4 ,finish with a tuft of lettuce at the top4 ,scallop ,salad4 ,soak the scallops in salted water 7a tablespoonful of salt to a quart of water7 one hour2 rinse in cold water1 cover with boiling water1 and let simmer five or six minutes4 ,rinse again in cold water1 drain1 and when cold cut into slices4 ,cut white stalks of celery into small pieces4 ,mix the celery and scallops--half as much celery as scallops--with mayonnaise or boiled dressing1 and shape in a mound4 ,mask the mound with a thin coating of mayonnaise4 ,with large-sized capers outline a design on each of the four sides of the mound1 fill these with whites of eggs1 cooked and chopped fine4 ,ornament with figures cut from slices of boiled beets4 ,fill in the spaces around the designs with capers1 and garnish with green celery leaves and white stalks of celery1 fringed4 ,illustration3 ,shell of ,fish and ,mushrooms4 7,see page #fe7 ,illustration3 ,shrimp ,salad in ,cucumber ,boat4 7,see page #fg7 ,sardine ,salad4 ,lay the sardines upon soft paper1 that they may be freed from oil4 ,scrape off the skin and remove the bones2 squeeze over them a little lemon juice4 ,arrange upon a bed of crisp lettuce leaves1 or upon shredded lettuce1 and dress with either ,french or mayonnaise dressing4 ,garnish with hard-boiled eggs cut in slices4 ,sardine ,salad1 ,no4 #b4 ,arrange a pint of cold cooked fish1 flaked1 on a bed of lettuce leaves and cover with sardine dressing4 ,carefully split six selected sardines2 remove the bones and arrange the halves on the top of the salad1 with the heads at the centre4 ,garnish with slices of lemon4 ,sardine-and-,egg ,salad4 ,skin and bone a dozen sardines and put them in a mortar2 remove the shells from an equal number of hard-boiled eggs and cut them into halves crosswise1 so as to form cups with pointed edges2 put the yolks into the mortar with the sardines1 add a tablespoonful1 or less1 of chopped parsley1 a dash of pepper and salt1 and work to a smooth paste2 moisten with salad dressing and season to taste with salt and pepper4 ,cut a thin slice from the ends of the egg cups1 that they may be set upright on the serving-dish1 and fill with the mixture1 making it round on the top like a whole yolk4 ,arrange these on a bed of watercress1 or shredded lettuce1 and sprinkle plentifully with ,french dressing4 ,lobster ,salad4 ,cut lobster meat in dice and marinate with ,french dressing4 ,keep on ice until ready to serve1 then drain carefully4 ,make cups of the inside leaves of lettuce1 put a spoonful of the lobster meat in the centre of each cup1 and press mayonnaise dressing through a pastry bag with star tube attached on the top of the lobster in each nest4 ,or1 arrange the lobster in a mound on a bed of lettuce leaves1 and mask the mound with mayonnaise4 ,finish the centre with a little bouquet of the heart leaves of lettuce2 sift dried coral in a circle about it1 and below that arrange circles of sifted yolk or chopped white of egg alternately with the coral4 ,garnish with the fans and feelers of the lobster4 ,or1 arrange as before1 then finish the centre with a bouquet of heart leaves of lettuce and the head of the lobster4 ,garnish with stars of mayonnaise and fans from the tail4 ,illustration3 ,shrimp ,salad1 ,border of ,eggs in ,aspic4 7,see page #fh7 ,illustration3 ,lobster ,salad4 ,lobster ,salad1 ,no4 #b4 ,remove the flesh carefully from the shell of a lobster1 so as to keep the shell of body and tail intact2 wash and dry the shell and arrange on a bed of lettuce leaves4 ,marinate the flesh1 cut into cubes1 with ,french dressing4 ,after an hour drain1 mix with an equal quantity of shredded lettuce1 and replace in the shell4 ,garnish with mayonnaise and the lobster coral4 ,dry the coral thoroughly1 after which it may be passed readily through a sieve4 ,lobster ,salad1 ,no4 #c4 ,,ingredients4 #b good-sized lobsters4 ,lettuce4 ,mayonnaise1 or sauce tartare4 ,lobster cutlets4 #b tablespoonfuls of butter4 #a_/c a cup of flour4 ,salt and paprica4 #a cup of milk4 ,lobster coral4 #a tablespoonful of butter4 #a yolk of egg4 #a teaspoonful of lemon juice4 #b cups of lobster meat4 #c cups of aspic jelly4 ,method4--,make a white sauce of the butter1 flour1 seasonings and milk2 add the coral and butter1 after pounding until smooth in a mortar1 also the yolk of egg1 beaten and diluted with the lemon juice1 and the lobster meat chopped rather coarsely4 ,when cold shape into cutlets1 dust over with sifted coral1 and insert a bit of feeler or claw into the small end of each4 ,pour a little aspic into a dish1 and1 when it sets1 arrange the cutlets upon it a little distance apart2 pour over each a few spoonfuls of aspic1 and when set cover with more aspic4 ,when cold and very firm cut out the cutlets1 giving a border of aspic to each4 ,marinate the flesh of the other lobster1 cut into cubes1 with ,french dressing2 pile in a mound on a bed of lettuce leaves4 ,insert a tuft of leaves in the top1 and arrange the cutlets against the mound4 ,garnish with feelers and claws4 ,serve mayonnaise or sauce tartare with the salad4 ,lobster ,salad in ,ring of ,aspic4 ,set a ring mould in ice water4 ,in the bottom of the mould arrange pitted olives or pim-olas an inch apart4 ,dip figures1 cut from slices of royal custard1 or from cooked carrot or turnip1 into liquid aspic1 and place them on the sides of the mould1 to which they will adhere2 dip large-sized capers 7a larding-needle or skewer is of assistance in this work7 in aspic and with them ornament the mould2 then fill with aspic and set aside to become fixed4 ,when ready to serve1 dip the mould in hot water and invert on a serving-dish4 ,cut the meat from two two-pound lobsters into small cubes4 ,season with ,french dressing4 ,fill the open space in the aspic with the salad2 garnish the top with the feelers and delicate lettuce leaves1 and arrange a wreath of lettuce leaves around the aspic4 ,stamp out rounds of bread2 stamp again with the same cutter to form crescents1 spread delicately with butter1 and then with caviare seasoned with a few drops of lemon juice1 and dispose symmetrically on the lettuce4 ,illustration3 ,bluefish ,salad4 7,see page #ge7 ,illustration3 ,litchi ,nut and ,orange ,salad4 7,see page #hh7 ,mousseline of ,lobster as a ,salad4 ,chill timbale moulds in ice water2 dip thin slices of gherkins into half-set aspic1 and arrange them symmetrically against the sides of the moulds1 and brush over the decoration with aspic4 ,cut the claw meat of a two-pound lobster into small cubes2 chop fine1 and pound the remaining meat in a mortar2 then add to it the liver and fat1 and pass through a sieve4 ,there should be about one cup4 ,simmer the shell in water to cover half an hour4 ,beat the yolks of three eggs1 slightly1 with one-fourth a teaspoonful of salt and a dash of paprica2 add one cup of the lobster liquor very gradually1 and cook over hot water as a boiled custard4 ,remove from the fire and add one-fourth a package of gelatine1 softened in one-fourth a cup of cold lobster liquor1 or chicken stock2 strain over the sifted lobster meat and stir occasionally over ice water2 when it begins to set1 add the lobster dice1 and fold in carefully one cup of whipped cream4 ,turn the mixture into the decorated mould1 and1 when set1 turn out on to lettuce leaves4 ,decorate with the head1 feelers and claws of the lobster4 ,serve with ,french or mayonnaise dressing4 ,french dressing is preferable with so rich a mixture4 ,anchovy ,salad4 ,,ingredients4 #h salted anchovies1 or #ab bottled anchovies4 #d hard-boiled eggs4 #a head of lettuce4 ,juice of half a small lemon4 ,french or mayonnaise dressing1 or ,sauce tartare4 ,method4--,if salt anchovies are to be used1 soak them in cold water two hours1 then drain1 dry1 and remove skin and bones2 divide the flesh into small pieces and squeeze the lemon juice over them4 ,when ready to serve1 arrange the lettuce leaves upon a serving-dish1 stalk ends at the centre1 cut the eggs in slices1 mix with the bits of anchovies1 and arrange upon the lettuce4 ,pour a ,french or mayonnaise dressing made with onion juice1 or a sauce tartare1 over the salad4 ,salad of ,lettuce1 ,bamboo ,sprouts1 and ,shrimps4 ,marinate a cup of shrimps1 broken in small pieces1 with three tablespoonfuls of oil1 one tablespoonful of lemon juice1 a dash of salt and pepper4 ,select the tender bamboo sprouts in a can1 and cut them into small pieces of the shape desired4 ,when ready to serve1 dress these with salt1 pepper1 oil1 and lemon juice4 ,use three measures of oil to one of acid4 ,begin with the oil4 ,continue mixing and adding oil1 until each piece is glossy4 ,then add the acid4 ,mix the prepared sprouts and the drained shrimps1 and turn them onto a bed of lettuce1 cut in narrow shreds1 and dressed with oil and acid4 ,decorate the salad with heart leaves of lettuce1 whole shrimps1 and hollow sections of bamboo1 cut in thin slices4 ,illustration3 ,moulded ,salmon ,salad4 7,see page #ge7 ,illustration3 ,salad of ,shrimps and ,bamboo ,sprouts4 ,bluefish ,salad 7excellent74 ,separate the remnants of a baked bluefish into flakes1 discarding skin and bones4 ,set aside1 covered1 until cold4 ,about an hour before serving1 sprinkle with salt and pepper and 7for a generous pint of fish7 the juice of a lemon4 ,when ready to serve1 dispose heart leaves of lettuce on the edge of a salad plate1 and turn the fish into the centre1 letting it come out over the stems of the lettuce leaves4 ,pour a boiled dressing over the top1 and spread evenly 7with a silver knife7 over the fish4 ,put a tablespoonful of chopped pickled beet at the stems of each group of leaves1 a ring of the beet near the top1 and figures1 cut from the beet1 between4 ,moulded ,salmon ,salad4 ,use a pound of salmon1 fresh-cooked or canned4 ,remove skin and bone1 and pick the flesh fine with a silver fork4 ,mix half a teaspoonful of salt1 a teaspoonful of sugar1 a teaspoonful of flour1 half a teaspoonful of mustard1 and a dash of paprica4 ,over these pour very gradually three-fourths a cup of hot milk and stir and cook over hot water ten minutes1 then add one-fourth a cup of hot vinegar and two tablespoonfuls of butter creamed and mixed with the beaten yolks of two eggs2 stir until the egg is set1 then add one level tablespoonful of granulated gelatine1 softened in one-fourth a cup of cold water1 and strain over the salmon2 mix thoroughly1 and turn into a mould4 ,when chilled serve with ,cream ,salad ,dressing 7page #bg71 to which half a cucumber1 chopped fine and drained1 has been added4 ,reserve a part of the dressing1 omitting the cucumber1 and use with slices of cucumber as a garnish4 ,to prepare the cucumber1 pare with a handy slicer and cut from it a section three-fourths an inch thick2 pare this round and round very thin and roll loosely to form a cup4 ,dispose this on the top of the fish and fill with dressing4 7,use a pastry bag and tube47 ,cut the rest of the cucumber in thin slices4 ,,various ,,compound ,,salads4 ,give us the luxuries of life1 and we will dispense with its necessaries4--,motley4 ,three several salads have ,i sacrificed1 bedew'd with precious oil and vinegar4--,beaumont and ,fletcher4 ,sweetbread-and-,cucumber ,salad4 ,arrange the leaves of a head of cabbage lettuce loosely upon a serving-dish1 without destroying its shape4 ,have ready a pair of sweetbreads cooked in salted1 acidulated water twenty minutes1 and cooled and cut in small cubes and marinated2 also the same quantity of cucumber cut in dice1 chilled in ice water and dried upon a cloth4 ,drain the ,french dressing from the sweetbread and scatter the bits of sweetbread and cucumber through the lettuce4 ,press three-fourths a cup of firm jelly mayonnaise through a pastry bag with small tube1 in little stars1 here and there1 throughout the lettuce1 and serve at once4 ,sweetbread-and-,cucumber ,salad1 ,no4 #b4 ,cook1 marinate and drain the sweetbreads as before2 mix with an equal quantity of cucumber cut in dice1 and then with cream dressing4 ,line the inner side of lettuce nests with slices of radish1 one overlapping another 7do not remove the pink skin from the radish74 ,put in a spoonful of the salad and garnish each nest with a small radish cut to resemble a flower4 ,chicken ,salad4 ,use two parts of cold cooked chicken to one part of celery4 ,marinate and drain the chicken1 add the celery1 and mix with mayonnaise or boiled dressing4 ,arrange the salad in nests of lettuce leaves and put a pim-ola in the centre of each nest4 ,chicken ,salad1 ,no4 #b4 ,prepare the salad as before2 dispose in a mound on a bed of lettuce leaves and mask with mayonnaise4 ,by the use of stoned olives1 cut in halves1 divide the surface into quarters4 ,fill two opposite sections with whites of eggs chopped fine1 a third with capers or olives chopped fine1 and the fourth with sifted yolks of eggs4 ,garnish with lettuce and curled celery4 ,french ,chicken ,salad4 ,cook the meats of ,english walnuts in well-seasoned chicken stock until tender2 remove the brown skin and break in pieces2 when cold mix with chicken and celery1 and proceed as in preceding recipes4 ,the walnuts give the salad a flavor similar to that produced in ,france by the use of truffles4 ,chicken-and-,fresh-,mushroom ,salad4 ,peel mushroom caps1 break in pieces1 and saute in melted butter five or six minutes with a slice of onion2 add chicken liquor or hot water and let simmer until tender4 ,remove from the liquor1 cover1 and set aside to cool4 ,add the liquor and the peelings and stalks of the mushrooms to the liquid in which the chicken is to be cooked4 ,use the chicken and mushrooms with celery or lettuce in any recipe for chicken salad4 ,chicken ,salad1 ,no4 #c4 ,arrange the salad upon the centre of the dish and mask with mayonnaise2 then with pastry bag and tube pipe the dressing in some fanciful design4 ,surround with a border of aspic jelly1 tinted a delicate green4 ,the jelly may be cut in blocks or triangles1 or into small cubes1 and then massed about the salad4 ,cut the aspic in a cold room2 first dip the knife in hot water and wipe dry4 ,chicken ,salad1 ,no4 #d4 ,cut one cucumber and one bunch of round radishes in thin slices1 and add two-thirds a cup of shredded celery4 ,season with four tablespoonfuls of oil1 two tablespoonfuls of vinegar or lemon juice1 half a teaspoonful of salt and a dash of paprica4 ,put on a bed of shredded lettuce or on heart leaves of lettuce2 cover with three cups of chicken cut in cubes and marinated an hour or more with four tablespoonfuls of oil1 two tablespoonfuls of lemon juice or vinegar1 half a teaspoonful of salt and a dash of white pepper4 ,mask with mayonnaise4 ,arrange some bits of celery1 an inch and a half in length and curled on one end1 about the salad1 with a bit of yolk of egg in the centre of each4 ,or1 instead of the celery and yolk of egg1 use sliced radishes 7do not remove the red skin71 having the slices overlap one another4 ,finish the top with tuft of lettuce or curled celery and yolk of egg4 ,mushroom ,salad with ,medallions of ,chicken4 ,bone a chicken1 fill with forcemeat1 and cook until tender in stock2 then press between two dishes until cold4 ,cut in slices and stamp in rounds4 ,stamp out an equal number of rounds from cooked tongue4 ,spread these with green butter 7see ,green-,butter ,sandwiches7 and place the rounds of chicken evenly on the tops4 ,coat these with white chaud-froid sauce and decorate in some design with truffles1 ham or tongue4 ,when the sauce has set1 brush over the medallions with aspic jelly1 cold but not set4 ,when thoroughly cold stamp out with a round cutter4 ,drain and dry a can of white button mushrooms2 toss them about in cold aspic until they are well coated4 ,when the jelly has become fixed about them1 pile high in the centre of a serving-dish2 arrange the medallions about them1 resting on delicate leaves of lettuce4 ,serve mayonnaise or tartare sauce with the salad4 ,sweetbreads may be substituted for the chicken1 and fresh mushrooms for the canned4 ,mousse-de-,poulet ,salad4 ,scald one cup of milk1 cream or well-reduced chicken stock 7the last is preferable72 beat the yolks of three eggs slightly1 add one-fourth a teaspoonful1 each1 of common salt and celery salt1 and a dash of paprica1 and cook as a boiled custard4 ,remove from the fire and add one-fourth a package of gelatine 7one tablespoonful of granulated gelatine71 softened in one-fourth a cup of chicken liquor or water4 ,strain over half a cup of cooked chicken 7white meat71 chopped and pounded in a mortar and passed through a sieve4 ,stir over ice water until the mixture is perfectly smooth and begins to set1 then fold into it one cup of whipped cream4 ,turn into a ring mould1 and1 when chilled and well set1 turn on to a bed of lettuce and fill in the centre with equal parts of celery and ,english walnuts1 blanched1 sliced and mixed with a ,french dressing4 ,the half-cup of chicken1 well pressed down1 should weigh four ounces4 ,the chicken broth should be strong and well flavored4 ,either one cup of whipped cream1 or one cup of cream1 whipped1 may be used4 ,the latter gives a firmer mousse1 more pronounced in flavor2 the former1 a mousse of a lighter and more delicate consistency1 and one more delicate in flavor4 ,mousse-de-,poulet1 ,no4 #b4 ,mould the mousse in small cups2 turn out on to a slice of chilled tomato resting upon a lettuce leaf2 garnish with mayonnaise dressing1 decorating both the tomato and the mousse4 ,mousse-de-,poulet1 ,no4 #c4 ,mould the mousse in a ring mould and fill in the centre with equal parts of cucumber or asparagus tips and diced sweetbread2 marinate the sweetbread with ,french dressing1 and drain thoroughly before mixing with the cucumber or asparagus4 ,garnish with mayonnaise dressing4 ,mousse-de-,poulet1 ,no4 #d4 ,fill in the centre of the ring with diced cucumbers and sliced radishes1 mixed with cream dressing4 ,garnish with cream dressing1 using pastry bag and tube1 and radishes cut to resemble roses4 ,mousse-de-,poulet1 ,no4 #e4 ,fill in the centre of the ring with mushrooms and sweetbread dressed with a ,french dressing4 ,if the button mushrooms 7canned7 are used1 cut in quarters2 if fresh mushrooms are at hand1 remove the stems and peel the caps2 break into pieces and saute in a little hot butter2 then add hot water or stock and let simmer until tender 7fifteen or twenty minutes74 ,drain and chill before using4 ,turkey-and-,chestnut ,salad4 ,prepare the chestnuts as previously directed1 using twice as much turkey meat1 light or dark1 cut into small cubes4 ,serve with lettuce and ,french1 boiled or mayonnaise dressing1 as desired4 ,marinate and drain the meat before adding the nuts4 ,duck-and-,olive ,salad4 ,cut the meat from a duck in small pieces1 and slice pim-olas very thin2 use two tablespoonfuls of pim-olas to a cup of meat4 ,serve on a bed of cress with a ,french dressing4 ,duck-and-,orange ,salad4 ,slice the oranges lengthwise2 use twice as much flesh as fruit4 ,dress with oil1 salt and paprica1 and serve on lettuce leaves4 ,ham ,salad4 ,soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water1 and dissolve in three-fourths a cup of hot chicken liquor4 ,strain over one cup of chopped ham and stir until the mixture begins to thicken1 then fold in one cup of thick cream beaten stiff2 add1 also1 a few grains of paprica and salt1 if needed4 ,mould in a ring mould1 and1 when set and cold1 turn from the mould2 fill in the centre with lettuce arranged like a cup1 and fill the cup with mayonnaise4 ,or1 serve with ,french dressing4 ,bacon ,salad4 ,cut six or eight slices of tender bacon into small squares and fry until they are delicately browned2 then drain on soft paper4 ,heat six tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon juice2 beat together the yolks of three eggs and one-fourth a teaspoonful1 each1 of paprica and mustard1 and cook with the fat and vinegar over hot water until the mixture thickens slightly4 ,when the dressing is cold cut a head of lettuce into narrow ribbons1 toss the lettuce and bits of bacon together1 and mix with the dressing4 ,serve at once4 ,italian ,salad4 7,,miss ,,cohen47 ,,ingredients4 #b herrings1 soaked in milk over night4 #c boiled potatoes1 cut in very small dice4 #b tablespoonfuls of cucumber pickles1 chopped fine4 #a tablespoonful of capers1 chopped fine4 #b small boiled beets1 cut fine4 #a_/b a pound 7#a cup7 of cold roast chicken1 cut fine4 #a_/b a pound 7#a cup7 of boiled tongue1 cut fine4 #b apples1 pared and finely chopped4 #b carrots1 cooked and finely chopped4 #a celery root1 cooked and chopped4 #a_/b a cup of pecan nuts1 broken fine4 ,a little onion juice4 ,method4--,mix the ingredients together thoroughly2 add mayonnaise to moisten well4 ,serve on a flat dish4 ,mask the top with mayonnaise1 then divide into squares like a checker-board1 using fine-shredded pimento or pickled beet to mark the divisions2 fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg4 ,garnish the edge with parsley1 and set in the centre half a hard-boiled egg cut lengthwise in points and filled with capers4 ,illustration3 ,spinach and ,egg ,salad4 7,see page #hf7 ,illustration3 ,marguerite ,salad4 7,see page #hf7 ,pate de ,foie ,gras1 ,moulded in ,aspic4 ,cover the bottoms of small-sized timbale moulds with a little aspic jelly2 decorate the jelly with bits of royal custard and capers2 cover with more aspic2 then add1 alternately1 layers of pate de foie gras and aspic1 until the mould is filled4 ,turn on to shredded lettuce and garnish with mayonnaise1 using pastry bag and tube4 ,arrange on individual dishes1 so as not to disarrange the dressing in serving4 ,or1 garnish with a chopped cucumber dressed with ,french dressing4 ,spinach-and-,tongue ,salad4 ,,ingredients4 #a_/d a peck of spinach4 #a tablespoonful of lemon juice4 #a_/d a teaspoonful of salt4 ,a dash of paprica4 #a tablespoonful of oil or butter4 ,slices of cold tongue4 ,sauce tartare4 ,method4--,cook the spinach in salted boiling water until tender2 drain1 and chop very fine1 and season with salt1 pepper1 oil and lemon juice4 ,press into small1 well-buttered moulds or cups4 ,have ready thin1 round slices of cold boiled or braised tongue1 the slices a trifle larger than the cups of spinach4 ,when the spinach is cold turn it from the moulds on to the rounds of tongue1 and press a star of sauce tartare on the top of each mould4 ,garnish with parsley and slices of lemon4 ,spinach-and-,egg ,salad4 7,see cut facing page #hd47 ,prepare and mould the spinach as in the preceding recipe4 ,have ready1 also1 some cold boiled eggs and mayonnaise4 ,turn the spinach from the moulds on to nests of shredded lettuce4 ,dispose1 chain fashion1 around the base of the spinach1 the whites of the eggs cut in rings1 and press a star of mayonnaise in the centre of each ring4 ,pass the yolks through a sieve and sprinkle over the tops of the mounds1 and place above this the round ends of the whites4 ,marguerite ,salad4 7,see cut facing page #hd47 ,arrange garden cress on a serving-dish2 in the centre dispose whites of hard-boiled eggs cut in eighths lengthwise1 to resemble the petals of a flower1 and sift the yolks into the centre4 ,when ready to serve1 sprinkle with ,french dressing and toss together4 ,easter ,salad4 ,with the smooth sides of butter-hands roll ,neufchatel cheese into small egg shapes4 ,cut long radishes into straws and season with ,french dressing4 ,scatter the straws in lettuce nests1 arrange the eggs in the nests1 sprinkle with dressing1 and fleck with chopped parsley or paprica4 ,illustration3 ,easter ,salad4 ,illustration3 ,country ,salad4 7,see page #hg7 ,easter ,salad1 ,no4 #b4 ,arrange flat nests of shredded lettuce on individual plates4 ,cut a five-cent ,neufchatel cheese in three pieces2 roll each piece into a ball and flatten to resemble the white of a poached egg1 having the cheese about one-fourth an inch in thickness4 ,these may be shaped upon a plate and then removed carefully with a spatula to the nests of lettuce4 ,with pastry bag and plain tube put a mound of mayonnaise on the centre of each cake of cheese1 to represent the yolk of an egg4 ,serve thoroughly chilled4 ,a dash of pepper 7paprica preferred7 may decorate the top of the dressing4 ,country ,salad4 7,see cut facing page #hf47 ,cut cold boiled corned beef or tongue into thin strips and pile in the centre of a serving-dish4 ,cook potato balls in meat broth until tender2 blanch and cool1 roll in mayonnaise or boiled dressing1 and dispose about the meat4 ,about these put a ring of celery cut fine1 then cooked carrot and turnip cut in straws4 ,garnish with parsley and cucumber pickles cut in fans4 ,serve with additional dressing4 ,orange-and-,litchi ,nut ,salad4 ,peel the oranges and cut them into lengthwise slices4 ,crush the shells of the nuts1 take out the meats1 and remove the stones2 cut the nut meats in halves4 ,mix the nuts with oil1 a tablespoonful to a cup1 and sprinkle the orange slices with oil2 add also a little lemon juice if the oranges are sweet4 ,garnish with slices of orange from which the skin has not been taken1 also1 if desired1 with lettuce dressed with ,french dressing4 ,the oil and lettuce may be omitted1 using sugar in place2 little1 however1 will be needed1 as the nuts are sweet1 tasting much like raisins4 ,green-and-,white ,salad4 ,cut cooked chicken or sweetbreads in half-inch cubes2 remove the skin and seeds from white grapes1 and cut each grape in halves2 cut tender blanched celery stalks in small pieces4 ,take equal portions of celery and meat and half as much of seeded grapes4 ,mix with ,french dressing2 the meat should stand in the dressing an hour or more1 when ready to serve4 ,serve in nests of lettuce4 ,dispose a little white mayonnaise or cream dressing on each nest4 ,garnish with halves of blanched pistachio nuts4 ,,fruit ,,and ,,nut ,,salads4 ,fat olives and pistachio's fragrant nut1 ,and the pine's tasteful apple4 ,fruit ,salad4 7,sweet1 to serve with cake47 ,peel and slice four bananas1 also four oranges1 lengthwise1 carefully removing pith and seeds4 ,dissect half a ripe pineapple1 taking the pulp from the core in small pieces with a silver fork4 ,hull and wash a part of a basket of strawberries4 ,arrange the fruit in the salad-bowl1 making each layer smaller than the preceding4 ,pour over the dressing given below1 and serve thoroughly chilled4 ,dressing for ,fruit ,salad4 7,sweet47 ,boil one cup of sugar and half a cup of water five minutes1 then pour on to the beaten yolks of three eggs2 return to the fire and cook over hot water1 stirring constantly until thickened slightly2 cool1 and add the juice of two lemons4 ,half a cup of wine may be used in the place of the lemon juice1 retaining one tablespoonful of the lemon juice4 ,fruit ,salad4 7,june47 ,pare lengthwise a ripe pineapple and remove the eyes4 ,with a fork dislodge from the hard centre the single fruits 7the lines left by the bracts will indicate the places where the divisions should be made74 ,slice lengthwise three sweet oranges1 after removing the peel and white skin4 ,peel and slice two bananas1 and cut in halves lengthwise one cup of strawberries4 ,if the fruit be sweet1 use the juice of half a lemon1 otherwise omit it4 ,beat to an emulsion one-fourth a cup of olive oil1 one tablespoonful of honey1 and1 if needed1 the lemon juice2 toss the fruit1 together or separately1 in the dressing1 and serve on delicate leaves of lettuce4 ,the most striking effect is produced by dressing each kind of fruit separately1 thus massing each color by itself4 ,when new figs are seasonable1 they may be used in fruit salads to take the place of the honey4 ,if the pineapple be of large size1 more dressing will be required4 ,fruit-and-,nut ,salad4 ,peel neatly three oranges and slice them lengthwise2 also cut three bananas in thin slices4 ,skin and seed half a pound of white grapes1 and blanch and slice the meats of one-fourth a pound of ,english walnuts4 ,serve very cold on lettuce leaves1 dressed with four tablespoonfuls of oil1 two tablespoonfuls of lemon juice--less1 if the oranges are sour--and half a teaspoonful of salt4 ,fruit-and-,nut ,salad1 ,no4 #b4 ,skin and seed half a pound of white grapes2 blanch and slice half a pound of ,english walnuts or almonds4 ,toss with four tablespoonfuls of oil1 one-fourth a teaspoonful of salt and two tablespoonfuls of lemon juice4 ,serve in nests of lettuce4 ,garnish the nests with maraschino cherries4 ,cherry ,salad4 7,,mrs4 ,,peterson47 ,marinate as many hazelnuts as cherries with plenty of oil1 half as much lemon juice as oil1 and a little salt1 one or two hours4 ,put a nut in the place of the stone in the cherries4 ,sprinkle with oil and a very little lemon juice1 and serve in lettuce nests4 ,fruit ,salad4 7,winter47 ,peel two oranges2 with a sharp knife cut between the pulp and the skin and remove the section entire4 ,slice the meats of one-fourth a pound of ,english walnuts4 ,of one-fourth a pound of figs select a few for a garnish and cut the rest in thin slices4 ,slice three bananas4 ,toss half the ingredients with two or three tablespoonfuls of oil1 and1 if the oranges are sweet1 toss again with one tablespoonful of lemon juice4 ,arrange in a mound on a salad-dish4 ,put the rest of the fruit1 each kind separately1 on the mound in sections2 garnish the edge and top with heart leaves of lettuce1 and add stars of mayonnaise and candied cherries here and there4 ,orange-and-,walnut ,salad4 ,this is a particularly good salad to serve with game4 ,select fine oranges1 remove the peel and every particle of white skin1 and slice very thin lengthwise4 ,slice ,english walnuts1 blanched or plain4 ,to each pint of orange slices add half a pint 7scant7 of the sliced nuts2 dress with three tablespoonfuls of oil1 one-fourth a teaspoonful of salt1 and1 if the oranges are particularly sweet1 a tablespoonful of lemon juice4 ,serve on a bed of watercress or lettuce4 ,celery-and-,chestnut ,salad4 ,shell and blanch the chestnuts2 then boil about fifteen minutes1 or until tender2 drain and cool4 ,when cool cut into quarters1 add an equal quantity of fine-sliced celery1 dress with ,french dressing1 and serve on lettuce leaves4 ,sliced pimentos may be added4 ,apple1-,celery-and-,english-,walnut ,salad4 ,peel and cut the apples in small cubes2 blanch the nuts and break in pieces1 and cut the celery in thin slices2 marinate the apple and nuts with oil and lemon juice half an hour2 drain1 add the celery and mayonnaise dressing1 and serve in cups made by removing the pulp from red apples4 ,cut the edges of the apples in small vandykes2 keep fresh in cold water until ready to serve4 ,orange-and-,banana ,salad4 7,sweet47 ,stir the juice of two oranges1 half a cup of sherry wine1 one tablespoonful of lemon juice1 half a cup of sugar and the unbeaten white of an egg1 over the fire1 until the boiling-point is reached2 let simmer slowly ten minutes1 strain through a cheese-cloth1 and1 when thoroughly chilled1 pour over three bananas and three oranges1 sliced and mixed together in a salad-bowl4 ,sprinkle with half a cup of dessicated cocoanut4 ,serve thoroughly chilled4 ,fig-and-,nut ,salad4 ,slice pulled figs1 cooked and cooled1 and mix with them a few slices of walnuts or blanched almonds4 ,serve with ,french dressing made of claret and lemon juice instead of vinegar1 or with a cream dressing4 ,in using the cream dressing1 mix the ingredients with a little of the dressing and dispose additional dressing here and there1 using the forcing-bag and tube4 ,when available1 fresh figs are preferable to those that have been cooked4 ,grapefruit ,salad4 ,cut the chilled fruit in halves1 crosswise1 and take out the pulp with a spoon2 dress with ,french dressing4 ,the juice of the grapefruit may be used in the place of other acid1 and mayonnaise in the place of ,french dressing4 ,serve on lettuce leaves1 or return to the skin from which the pulp was removed4 ,the edge of the grapefruit cup may be cut in vandykes1 or otherwise ornamented4 ,turquoise ,salad4 ,mix together equal parts of celery and tart apple cut in match-like pieces1 and one or two pimentos cut in similar pieces4 ,dress with mayonnaise made light with whipped cream4 ,serve in nests of lettuce4 ,turquoise ,salad1 ,no4 #b4 ,use pineapple in the place of the apple2 serve in a mound on a bed of lettuce leaves4 ,garnish with stars cut from the pimentos with ,french cutter1 curled celery1 and heart leaves of celery4 ,salad ,chiffonade4 ,seed two green peppers1 boil two or three minutes1 then cut in shreds4 ,shred the light and dark leaves of a head of lettuce1 or endive1 separately4 ,cut three tomatoes in shreds4 ,remove the peel and skin from one large grapefruit4 ,serve with ,french dressing1 seasoning1 and then arranging each article separately upon the serving-dish1 having a circle of light and then dark green material about the edge4 ,peach-and-,almond ,salad4 ,blanch the almonds and cut in thin slices4 ,chill the peaches1 peel1 and cut in slices2 use one-fifth as much in bulk of sliced nuts as sliced peaches4 ,serve with ,french dressing1 or with mayonnaise made white with whipped cream4 ,garnish the edge with delicate lettuce leaves and serve at once4 ,illustration3 ,fruit ,salad4 7,see page #ij7 ,illustration3 ,turquoise ,salad1 ,no4 #b4 7,see page #id7 ,peach ,salad4 7,english style47 ,cut ripe1 fine-flavored peaches into quarters1 after removing the skins4 ,cover with champagne1 thoroughly chilled1 and sprinkle with tea-rose petals4 ,serve at once4 ,peach1-,strawberry-and-,cherry ,salad4 7,london style47 ,let a large handful of fresh rose petals stand an hour or two in a cool place in a cup of ,hungarian wine4 ,strain out the leaves and pour the wine over a quart of mixed fruit1--peaches pared and cut in quarters1 strawberries hulled and cut in halves1 and cherries stoned1--all thoroughly chilled4 ,let a handful of rose petals stand an hour or two in a cup of thick cream2 then strain the cream1 sweeten slightly with powdered sugar1 whip to a stiff froth1 and use as a garnish for the fruit4 ,grapefruit1 ,pineapple1 and ,pimento ,salad4 ,cut a large grapefruit in halves and remove the pulp with a sharp knife to avoid crushing it2 remove half the pulp of a large pineapple from the core with a fork1 after carefully removing the unedible outside4 ,dress with white mayonnaise and serve upon crisp lettuce hearts4 ,garnish with tiny bits of pimento4 #b;d4--,omit the pimento1 lettuce and mayonnaise1 and dress with sherry wine and sugar4 ,for a ,christmas salad1 use the first formula and canned pineapple if the fresh be not at hand4 ,dispose the dressed pineapple and grapefruit upon shredded lettuce1 having a circle of heart leaves around the edge4 ,dot here and there with small stars cut from the red pimento with a ,french cutter4 ,or chop the pimento fine and dispose in the shape of a large five-pointed star in the centre of the dish4 ,,how ,,to ,,prepare ,,and ,,use ,,aspic ,,jelly4 ,to make aspic for moulding or decorating a fish salad1 use stock prepared from chicken or veal1 or from fish4 ,for chicken1 veal or sweetbread salad1 use chicken or veal stock1 or a light-colored consomme4 ,in an emergency1 aspic may be made from the prepared extracts of beef1 or from bouillon capsules4 ,aspic is often tinted delicately to harmonize with a particular color scheme4 ,a light-green aspic has been found quite effective4 ,,recipe4 ,to one quart of highly seasoned stock1 freed from all fat1 add the juice of a lemon1 a bay leaf1 half a cup of wine and one box of gelatine soaked in a cup of cold water4 ,beat into the mixture the slightly beaten whites and crushed shells of two eggs4 ,heat to the boiling-point1 stirring constantly1 and let boil five minutes4 ,after standing ten minutes skim off the froth1 etc41 and strain through a cheese-cloth folded double and held in a colander4 ,aspic for ,garnishing4 ,pour the liquid jelly into a new tin to the depth of half an inch4 ,wring a napkin out of cold water and spread it smoothly over the meat-board4 ,dip the pan in warm water and turn the jelly onto the napkin2 stamp in rounds1 diamonds or other fanciful shapes4 ,if blocks of greater thickness be required1 fill the pan to the required depth with the liquid aspic4 ,when turned from the mould1 cut in squares or diamonds with a knife1 wiped dry after having been dipped in hot water4 ,to ,chop ,jelly4 ,cut the jelly slowly1 first in one direction1 then in the opposite direction4 ,each piece1 whether large or small1 should be clean-cut and distinct4 ,aspic melts or softens in a warm place1 and should not be taken from the mould until the time of serving1 and then it must be handled with care4 ,consomme for ,aspic ,jelly4 ,cut two pounds of beef from the under part of the round and two pounds of shin of veal into small pieces2 crack the bones in the shin4 ,place over the fire with two and a half quarts of cold water2 add one ounce of lean ham4 ,heat slowly1 and cook just below the boiling-point two or three hours2 then add to the kettle a three-pound fowl1 and allow it to remain till tender4 ,put some marrow into the frying-pan1 and when hot saute in it a small onion cut fine1 two tablespoonfuls1 each1 of chopped celery1 carrot and turnip2 add to the soup kettle1 removing the fowl1 together with a sprig1 each1 of parsley1 thyme and summer savory1 two bay leaves1 a small blade of mace1 four cloves1 two peppercorns and one scant tablespoonful of salt4 ,let simmer about an hour and a half2 then strain and let cool4 ,chicken ,stock for ,aspic ,jelly4 ,put a four-pound fowl and a few bits of veal from the neck over the fire in three pints of cold water4 ,heat slowly to the boiling-point1 let boil five minutes1 then skim and let simmer until the fowl is nearly tender4 ,now add an onion and half a sliced carrot1 a stalk of celery1 a teaspoonful of sweet herbs tied in a bag with a sprig of parsley1 two cloves1 a blade of mace1 eight peppercorns and a teaspoonful of salt4 ,remove the fowl when tender1 and let the stock simmer until reduced to about one quart2 strain1 and set aside to become cool4 ,second ,stock for ,use in ,sauces1 ,etc4 ,break the bones from roasts2 add the tough or browned bits of meat and fat2 add also the flank ends from chops and steaks1 cut small 7there should always be a few bits of fresh meat71 and cover with cold water4 ,heat slowly and let simmer two or three hours1 then add1 for each two quarts of water used1 one-fourth a cup1 each1 of chopped onion and carrot1 two stalks of celery and a tomato cut small1 two teaspoonfuls of sweet herbs1 two sprigs of parsley browned in two tablespoonfuls of butter or drippings1 and cook about an hour4 ,strain and let cool4 ,stock will keep a day or two in summer and nearly a week in winter1 if the cake of fat that forms upon the top be left undisturbed4 ,fish ,stock4 7,for use in fish aspic1 or any fish dish47 ,cover the bones and trimmings from the fish that is to be used for the salad with cold water2 add1 if convenient1 the body bones of a lobster or two4 ,add also one or two pounds of an inexpensive fish1 and a pint of water for each pound of fish4 ,all must be fresh4 ,bring the water slowly to the boiling-point and let simmer an hour1 then add1 for each quart of water1 one tablespoonful1 each1 of chopped onion and carrot1 a sprig of parsley and one teaspoonful of sweet herbs1 sauted delicately in two tablespoonfuls of butter4 ,season to taste with salt and cayenne4 ,aspic ,jelly from ,bouillon ,capsules1 ,etc4 ,put over the fire one-fourth a cup1 each1 of onion and carrot1 sauted in two tablespoonfuls of butter1 two stalks of celery1 a bay leaf1 half a dozen peppercorns and two or three cloves1 with one quart of water2 add three bouillon capsules1 or three teaspoonfuls of beef extract 7not home-made7 dissolved in two cups of boiling water2 let simmer about half an hour1 then add one box of gelatine softened in one cup of cold water1 any additional flavoring desired1 and the slightly beaten white and crushed shell of one egg 7more shells will be advantageous74 ,bring slowly to the boiling-point1 stirring constantly meanwhile1 and let simmer five minutes2 let stand in a hot place ten minutes1 then skim and strain through a cheese-cloth folded double4 ,white ,chaud-froid ,sauce4 7,for coating joints of fowl or game1 or medallions of fowl1 tongue or sweetbreads47 ,to one pint of white sauce1 made of white stock1 add three-fourths a cup of aspic jelly and one tablespoonful of lemon juice2 let simmer until reduced to the consistency of very thick cream2 remove the butter from the top and let cool slightly before using4 ,,cheese ,,dishes ,,served ,,with ,,salads4 ,digestive cheese and fruit there sure will be4 --,,ben ,,jonson4 ,,cheese ,,dishes ,,served ,,with ,,salads4 ,cheese ,custard4 7,,mrs4 ,,dimon47 ,butter a baking-dish1 put in a layer of bread cut in pieces one inch square with crust removed1 sprinkle thin-sliced cheese over the bread1 dust with salt and paprica1 or a few grains of cayenne4 ,add other layers of bread and cheese1 seasoning as before1 using in all half a small loaf of bread1 one cup of cheese and half a teaspoonful of salt4 ,beat two eggs slightly1 add one pint of milk1 and pour the mixture over the bread and cheese4 ,bake about half an hour in a moderate oven4 ,cheese ,souffle4 ,cook together four tablespoonfuls of butter and two tablespoonfuls of flour1 into which have been sifted one-fourth a teaspoonful1 each1 of soda and mustard and a few grains of cayenne4 ,add gradually half a cup of milk4 ,when the sauce boils1 remove from the fire and stir into it one cup of grated cheese 7half a pound7 and the yolks of three eggs1 beaten until light4 ,when well mixed1 fold in the stiffly beaten whites of three eggs4 ,bake in a buttered pudding-dish1 in a moderate oven1 about twenty-five minutes1 or in individual dishes1 paper cases1 or china shirring-cups1 about twelve minutes4 ,serve at once from the dish or dishes4 ,the souffle will stand up a little better1 if three-fourths a cup of milk be used in place of the half-cup as given1 and half a cup of stale grated bread be added before the cheese2 but it will not be quite so delicate4 ,cheese ,ramequins4 ,put four tablespoonfuls of butter and half a cup of water into a saucepan4 ,when these boil1 add half a cup of flour and a few grains1 each1 of salt and paprica2 cook and stir until the mixture cleaves from the pan4 ,turn into a mixing-bowl and beat in two ounces of grated ,parmesan cheese2 then beat in1 one at a time1 two eggs4 ,on a well-buttered baking-sheet shape the paste into flat circular pieces about an inch in diameter4 ,brush over the tops with beaten egg1 diluted with one or two tablespoonfuls of milk or water1 and put three or four dice of cheese on each4 ,bake about fifteen minutes4 ,serve very hot4 ,cheese ,straws4 ,roll plain or puff paste into a rectangular sheet one-fourth an inch thick4 ,sprinkle one-half with grated cheese 7any kind of cheese will do1 but ,parmesan is preferred72 also add a few grains of cayenne and salt4 ,fold the other half over this and press the edges together closely4 ,fold again to make three layers1 turn half-way round1 pat and roll out to the thickness of one-fourth an inch4 ,sprinkle one half with cheese and proceed as before4 ,continue rolling and adding the cheese1 until1 to one cup and a half of flour1 from half to a whole cup of cheese has been used4 ,after the last rolling1 cut into bands half an inch wide1 or into rings and straws one-fourth an inch wide4 ,the straws and bands should be four or five inches in length1 and the rings large enough to hold three or four straws4 ,serve the bands piled in log-cabin style on a doylie-covered plate4 ,if the paste be made expressly for the straws1 the cheese and cayenne may be mixed into the flour with the butter1 thus diminishing time in making4 ,bake in a moderate oven until delicately browned4 ,illustration3 ,cheese ,ramequins4 ,illustration3 ,individual ,souffle of ,cheese4 7,see page #ajh7 ,gnochi a la ,romaine4 ,melt four tablespoonfuls of butter2 cook in it four tablespoonfuls1 each1 of cornstarch and flour and half a teaspoonful of salt1 then add gradually one pint of milk4 ,when thick and smooth stir in the beaten yolks of two eggs1 add four tablespoonfuls of grated ,parmesan cheese1 and spread on a buttered pan to cool4 ,just before serving1 cut the paste in shapes1 lay on a baking-sheet1 and brown delicately in the oven4 ,cheese ,balls4 ,mix together thoroughly one cup and a half of grated cheese1 one tablespoonful of flour1 one-fourth1 a teaspoonful of salt and a few grains of cayenne2 then add the whites of three eggs1 beaten stiff4 ,shape in small balls and roll in cracker crumbs1 sifted or crushed to a fine meal2 fry in deep fat and drain on soft paper4 ,individual ,souffles of ,cheese1 ,iced4 7,see cut facing page #ajf47 ,mix half a cup of grated ,parmesan and one-fourth a cup of grated ,gruyere cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of chicken aspic1 cold1 but not set4 ,stir over ice water until just beginning to form1 then fold into it one cup of whipped cream4 ,fasten strips of white paper around paper souffle cases1 letting the strips rise an inch and a half above the cases1 fixing in place with sealing-wax1 mucilage1 or a stitch4 ,fill the cases and the papers surrounding them with the cheese mixture1 and set them in a pail or mould that is thoroughly chilled4 ,press the cover down over a paper1 and pack in equal parts of ice and salt4 ,let stand an hour4 ,before serving1 remove the paper1 sprinkle the tops with buttered crumbs1 browned1 and serve at once4 ,cheese ,croquettes4 7,,touraine47 ,,ingredients4 #c tablespoonfuls of butter4 #a_/d a cup of flour4 #b_/c a cup of milk4 ,yolks of #b eggs4 #a cup of mild cheese1 cut in small cubes4 #a_/b a cup of grated ,gruyere cheese4 ,salt and cayenne to taste4 ,method4--,make a sauce of the butter1 flour and milk2 add the yolks1 slightly beaten1 and beat thoroughly2 add the grated cheese1 and1 when melted1 remove from the fire2 add the seasonings and cubes of cheese4 ,spread in a shallow pan to cool4 ,cut in any shape desired1 dip in crumbs1 then in egg1 and again in crumbs2 fry in deep fat and drain on brown paper4 ,cheese ,aigrettes4 ,,ingredients4 #a_/b a cup of water4 #a_/d a cup of butter4 #a_/b a cup of flour4 #b eggs1 with yolk of a third4 ,a few grains of cayenne and salt4 #b ounces 7#a_/d a cup7 of grated ,parmesan cheese4 ,hot fat4 ,method4--,boil the water and butter1 sift in the flour with the salt and cayenne2 stir and cook until the mixture cleaves from the side of the pan4 ,when the mixture has slightly cooled1 add the eggs1 one at a time1 beating in each egg thoroughly before another is added4 ,lastly1 add the cheese4 ,drop1 by teaspoonfuls1 into hot fat and fry a golden brown4 ,drain on soft paper and serve piled on a folded napkin4 ,cheese d',artois4 ,,ingredients4 #b tablespoonfuls of butter4 ,white of #a egg4 ,yolks of #b eggs4 ,salt and paprica4 #b ounces of grated ,parmesan cheese4 #a_/d a pound of plain or puff paste4 ,method4--,cream the butter1 beat in the eggs1 and add the cheese with a few grains1 each1 of salt and paprica4 ,roll the pastry very thin and cut it into two rectangular pieces2 lay one of these on a baking-sheet and spread with the cheese mixture2 cover this with the second piece of pastry4 ,score with a knife in strips one inch wide and about three inches long1 brush over with beaten egg1 and bake about fifteen minutes4 ,cut out the strips while hot4 ,serve at once1 or reheat before serving4 ,cheese ,fritters4 ,slice thin half a dozen large tart apples 7select apples that cook quickly71 and prepare half as many thin slices of cheese4 ,beat up one or two eggs1 and season with salt1 mustard and pepper4 ,soak the cheese in the egg mixture1 then put each slice between two slices of apple1 sandwich style2 dip in the beaten egg1 saute in hot butter1 and serve hot4 ,salad of ,lettuce with ,cheese and ,vegetable ,macedoine4 ,mix together a ten-cent cream cheese1 a canned pimento 7red7 cut in tiny cubes1 one-fourth a cup of small green string beans1 cut in cubes1 five olives1 chopped fine1 and enough cream to hold the mixture together4 ,when thoroughly mixed1 use a piece of paraffine or confectioner's paper to handle and give the mixture the original shape4 ,let stand in a cold place1 wrapped in the paper1 until ready to serve1 then dispose in the centre of a salad dish1 lined with lettuce leaves1 dressed with ,french dressing4 ,slice the cheese with a silver knife before sending to table4 ,at luncheon1 mayonnaise may be served in a dish apart4 ,illustration3 ,pineapple ,cheese and ,crackers4 ,illustration3 ,salad of ,lettuce with ,cheese and ,vegetable ,macedoine4 ,,part ,,ii4 ,,sandwiches4 ,socrates brought ,philosophy from the clouds1 but the ,englishmen have dragged her into the kitchen4 --,,hegel4 ,homer never entertained either guests or hosts with long speeches till the mouth of hunger be stopped4 --,,sir ,,philip ,,sidney4 ,,sandwiches4 ,a pale young man1 with feeble whiskers and a stiff white neckcloth1 came walking down the lane en sandwich--having a lady1 that is1 on each arm4 --,thackeray 7,vanity ,fair74 ,the term sandwich1 now applied to many a fanciful shaped and encased dainty1 was formerly used in speaking of two slices of bread with meat between4 ,in this sense1 the word had its origin1 about the end of the eighteenth century1 from the fact that the fourth ,earl of ,sandwich was so infatuated with the pleasures and excitement of the gaming-table that he often could not leave it long enough to take his meals with his family2 and1 on such occasions1 a butler was despatched to him bearing slices of bread with meat between4 ,the fillings of savory sandwiches may be placed between pieces of bread1 crackers1 pastry1 chou paste or aspic jelly4 ,when preparing sweet sandwiches1 these same materials may be used1 as also lady-fingers 7white or yellow71 macaroons or sweet wafers4 ,bread for ,sandwiches4 ,as a rule1 bread for sandwiches should be twenty-four hours old2 but fresh bread1 which is more pliable than stale1 is better adapted to this use1 when the sandwiches are to take the form of rolls or folds4 ,when stale bread is used for rolls or folds1 they must be ribbon-tied2 or tiny ,japanese toothpicks may be made to keep them in shape4 ,the bread may be yeast or peptic bread4 ,it may be white or brown4 ,it is not even essential that the two bits of bread be of the same kind2 ,quaker1 rice1 whole-wheat1 rye or graham bread is interchangeable with white or brown bread4 ,after selecting your loaf or loaves1 slice in even1 quarter-inch slices2 then cut in squares1 triangles or fingers1 or stamp with a round or fanciful-shaped cutter4 ,cutters can be obtained in heart1 club1 diamond and spade shape1 also in racquet shape4 ,do not spread butter or filling upon the bread before it is cut from the loaf and into shape4 ,when so treated1 the butter or filling on the extreme edge of the bread is liable to soil the fingers or gloves that come in contact with it4 ,cream the butter1 using a small wooden spoon for the purpose1 and then it can be spread upon the most delicate bread without crumbling4 ,the ,filling4 ,anything appropriately eaten with the covering may be used for the filling of a sandwich4 ,in meats1 salted meat takes the lead in popular favor2 when sliced the meat should be cut across the grain and as thin as possible1 and several bits should be used in each sandwich1 unless a very small1 aesthetic sandwich be in order4 ,tongue and corned beef1 whether they be used in slices or finely chopped1 should be cooked until they are very tender4 ,when corned beef or ham is chopped for a filling1 the sandwich is much improved by a dash of mustard2 ,worcestershire or horseradish sauce improves a filling of roast beef or boiled tongue2 while chopped capers1 tomato sauce1 catsup or a cold mint sauce is appropriate in sandwiches made of lamb2 celery salt1 when the filling is of chicken or veal1 and lemon juice1 when the principal ingredient is fish1 are en rapport4 ,the flavor of a few drops of onion juice is relished by many in any kind of fish or meat sandwich1 while others would prefer a few grains of fine-chopped parsley4 ,when salad sandwiches are to be prepared1 chop the meat or fish very fine and mix it with the salad dressing4 ,celery1 cabbage1 cress1 cucumbers1 tomatoes or olives may be chopped and added to the meat with the dressing4 ,when lettuce is used1 the leaf is served whole1 the edges just appearing outside the bread4 ,any one of these vegetables1 combined with a salad dressing1 makes a delicious sandwich without meat or fish4 ,when desired1 other well-prepared sauces may be used in the place of salad dressings4 ,fillings of uncooked fruit may be used2 but1 in the case of dried fruits1 it is preferable to stew until tender1 after the fruit has been finely chopped4 ,pineapple1 lemon or orange juice may be added at pleasure4 ,sandwiches prepared from entire-wheat bread1 with fig or date fillings1 are particularly wholesome for the children's luncheon basket4 ,when a particularly aesthetic sandwich is desired1 wrap the butter that is to be used in spreading the bread in a napkin1 and put it over night in a jar1 on a bed of violets or rose petals2 strew more flowers over the top and cover the jar tightly4 ,if meat or fish is to be used as the basis of the sandwich1 substitute nasturtium leaves and blossoms1 or sprigs of mignonette1 for the former flowers4 ,fancy butter makes an attractive filling for a sandwich2 it has also the merit of being less often in evidence than many another filling4 ,sandwiches1 except when vegetables and dressings are used1 may be prepared early in the day1 placed in a stone jar1 covered with a slightly dampened cloth1 and set away in a cool place until such time as they are wanted4 ,or1 they may be wrapped in paraffine paper4 ,still1 when convenient1 it is preferable to have everything in readiness1 and put the sandwiches together just before serving4 ,garnish the serving-dish with parsley1 cress1 celery plumes1 slices of lemon1 barberries and leaves1 or fresh nasturtium leaves and blossoms4 ,beverages ,served with ,sandwiches4 ,coffee heads the list of beverages most acceptably served with sandwiches4 ,tea comes next4 ,cocoa and chocolate are admissible only with the dainty1 aesthetic varieties1 in which fruit or some kind of sweetmeat is used4 ,,savory ,,sandwiches4 ,hail1 wedded nourishment6 ,ham-and-,tongue ,sandwiches4 ,chop two parts of cold tongue and one part of cold ham 7one-fourth as much fat ham as lean7 very fine2 pound in a mortar1 and season with paprica and a little mixed mustard4 ,spread butter on one piece of bread1 the meat mixture on the other1 and press the two pieces together4 ,ham-and-,egg ,sandwiches4 ,chop the ham and pound smooth in a mortar2 pass the yolks of hard-boiled eggs through a sieve2 mix the yolks with an equal amount of mayonnaise dressing4 ,butter one piece of bread lightly and spread with the ham1 spread the other piece with the egg and dressing1 and press the two together4 ,corned-,beef ,sandwiches4 ,chop the cold meat very fine1 using one-fourth of fat meat4 ,work into the meat ,french mustard1 or any made mustard1 to taste1 and prepare the sandwiches in the usual way4 ,boston brownbread combines well with this preparation4 ,tongue-and-,veal 7or ,chicken7 ,sandwiches4 ,use a little less of the chopped tongue than of the other kind of meat1 and one-half as much chopped celery as meat4 ,mix with salad dressing4 ,spread one piece of bread with butter1 the other with the mixture1 and press together4 ,celery ,sandwiches4 ,chop crisp celery very fine and mix with salad dressing4 ,spread one piece of bread with butter1 the other with a thin layer of the mixture4 ,with a sharp knife split open the round stems of celery tips and put them between the bread1 so that the tips will just show on the edges4 ,tie with narrow ribbon1 light-green in color4 ,sardine ,sandwiches4 ,use1 in bulk1 equal parts of yolks of well-cooked eggs1 rubbed to a smooth paste1 and the flesh of sardines1 freed from skin and bones and pounded in a mortar2 season to taste with a few drops of tobasco sauce and lemon juice1 and spread as usual4 ,crackers may be used in the place of bread1 if the sandwiches be prepared just before using1 otherwise the crackers lose their crispness4 ,garnish with slices of lemon and parsley4 ,caviare ,sandwich ,rolls4 ,to each two tablespoonfuls of caviare add ten drops of onion juice and a few drops of lemon juice1 and mix together thoroughly4 ,remove the crust from a fresh1 moist loaf of bread1 cut in thin slices1 spread each slice very delicately with butter and the caviare mixture1 roll up in a roll and tie with ribbon one-fourth an inch wide1 or pin with ,chinese toothpicks4 ,the bread should not be more than twelve hours old4 ,if fear be lest the bread will not be sufficiently moist to roll1 wrap the loaf1 when taken from the oven1 in a damp cloth and then in a dry one2 keep in this fashion until ready for use4 ,russian ,sandwiches4 ,slightly butter thin slices of bread2 moisten fine-chopped olives with mayonnaise dressing and spread upon the buttered slices2 spread other slices with ,neufchatel1 or any cream cheese1 and press together in pairs4 ,mushroom-and-,lobster ,sandwiches4 ,saute the caps of half a pound of mushrooms in a little butter about five minutes1 adding half a sliced onion if desired4 ,cover with highly seasoned stock and let simmer until very tender2 chop and press through a sieve1 and1 if very moist1 reduce to the consistency of a thick puree4 ,add an equal quantity of lobster meat pounded smooth in a mortar4 ,season to taste with salt1 pepper1 lemon juice and1 if desired1 tomato catsup4 ,when cool use as any filling4 ,cheese-and-,english-,walnut ,sandwiches4 ,,ingredients4 #a_/d a pound of grated cheese4 #a_/d a pound of butter4 #a_/d a pound of ,english walnut meats1 sliced4 ,salt and paprica to taste4 ,method4--,work the butter to a cream1 add the seasonings and the grated cheese gradually2 then mix in the nuts1 which should be sliced very thin4 ,spread the mixture upon bits of bread and press together in pairs4 ,particularly good made of brownbread and served with a simple vegetable salad6 ,egg-and-,spinach ,sandwiches4 ,use cold boiled spinach1 which when hot was chopped very fine or pressed through a colander1 and sifted yolks of well-cooked eggs4 ,mix the spinach with sauce tartare and spread on one bit of bread1 spread the other with butter and sifted yolk of egg2 press together4 ,garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise4 ,cress-and-,egg ,sandwiches4 ,pick the leaves from fresh cress1 chop or break apart1 season with ,french dressing1 and proceed as above4 ,imitation ,pate-de-,foie-,gras ,sandwiches4 ,chop half an onion and saute in a little butter2 when delicately browned1 add five or six chicken livers and saute them on both sides4 ,cover with well-seasoned chicken stock and let simmer until tender4 ,mash the livers fine with a wooden spoon and press them through a sieve2 season with salt1 paprica1 mustard1 or a dash of curry powder4 ,press into a cup1 pour melted butter over the top1 and set away in a cool place4 ,when ready to serve1 remove the butter and prepare the sandwiches after the usual manner4 ,chicken ,rolls4 ,,ingredients4 #d ounces from the breast of chicken 7#a_/b a cup74 #d ounces of braised tongue4 #a_/b a teaspoonful of celery salt4 ,a few grains of cayenne4 #a teaspoonful of anchovy paste4 #d tablespoonfuls of mayonnaise or boiled dressing4 ,method4--,chop the meat and pound to a paste in a mortar2 add the seasonings and mix well4 ,remove the crust from a loaf of moist bread2 cut in very thin slices1 trim each slice into a rectangular shape1 spread lightly with soft butter and then with the mixture4 ,roll the slices and tie them with ribbon4 ,omit the anchovy paste1 if desired4 ,epicurean ,sandwiches4 ,cream four tablespoonfuls of butter and one teaspoonful of mustard4 ,press the yolks of four hard-boiled eggs through a sieve and add them to the butter and mustard4 ,then add four boned anchovies1 four small pickles1 a teaspoonful of chives and a sprig of tarragon1 chopped together until fine4 ,cut stale bread in fingers or other fanciful shapes1 and spread with the mixture4 ,press two pieces together4 ,halibut-and-,lettuce ,sandwiches4 ,put a pound and a half of halibut1 a slice of onion1 a stalk of celery1 four or five peppercorns1 one teaspoonful of salt and one tablespoonful of lemon juice in boiling water1 and cook1 just below the boiling-point1 ten or fifteen minutes1 according to thickness4 ,remove bone and skin and rub the fish fine with a wooden spoon2 add half a cup of thick cream1 a teaspoonful of salt1 a dash of white pepper and one tablespoonful of lemon juice4 ,spread this mixture1 when cold1 on buttered slices of bread1 put a lettuce leaf above the mixture1 and spread a teaspoonful of mayonnaise or boiled salad dressing on the lettuce2 finish with a slice of buttered bread and tie with ribbon4 ,lobster ,fingers4 ,chop lobster meat very fine2 season to taste with ,french dressing4 ,cut the bread in pieces about four inches long and an inch and a half wide4 ,finish as usual4 ,garnish with parsley and the slender feelers of the lobster4 ,tower of ,babel4 ,pile a variety of sandwiches in form of a pyramid 7use bread of different colors74 ,arrange a garnish of parsley and radish rosebuds around the base1 and on the top a few sprigs of parsley1 or celery plumes4 ,nasturtium ,folds4 ,flavor the butter with nasturtium leaves and blossoms1 and with it spread a thin slice of moist bread1 which is longer one way than the other4 ,press fresh nasturtium leaves and blossoms upon the butter and fold one half over the other4 ,harlequin ,sandwiches4 ,spread a bit of brownbread with butter and ,french mustard1 and a bit of white bread1 cut to fit the former1 with butter and cheese creamed together4 ,finish as usual4 ,harlequin ,sandwiches1 ,no4 #b4 ,spread the brownbread with butter and cheese creamed together1 and the white bread with butter1 then with cucumber1 chopped fine and seasoned with ,french dressing1 to which a few drops of onion juice have been added4 ,beet-and-,cream-,cheese ,sandwiches4 ,spread one piece of bread with cream cheese1 the other with beets that have been chopped very fine and seasoned with ,french dressing4 ,peanut ,sandwiches4 ,chop freshly roasted peanuts very fine2 then pound them in a mortar until smooth2 season with salt and moisten with thick cream4 ,peanut ,sandwiches1 ,no4 #b4 ,mix the prepared peanuts with mayonnaise dressing4 ,butter two pieces of bread2 spread one with the peanut mixture1 the other with shredded lettuce1 and press the two together4 ,shad-,roe-and-,yellow-,butter ,sandwiches4 ,,ingredients4 #a_/d a pound of butter4 ,sifted yolks of #d eggs4 #a set of shad roe1 cooked1 pounded in a mortar and sifted4 #a_/b a teaspoonful of paprica4 #d drops of tobasco sauce4 #b teaspoonfuls of very fine-chopped capers4 ,method4--,cream the butter and add the other ingredients gradually4 ,prepare as usual4 ,green-,butter ,sandwiches4 ,,ingredients4 #a_/d a pound of butter4 #a_/h a peck of spinach4 #b tablespoonfuls of very fine-chopped parsley4 #f anchovies4 #b teaspoonfuls of very fine-chopped capers4 ,method4--,boil the spinach1 drain thoroughly1 and press through a piece of muslin4 ,beat the butter to a cream with a wooden spoon2 beat into the butter enough of the spinach pulp to give the required tint of green4 ,wipe the oil from the anchovies1 remove the backbone1 and pass through a hair sieve2 then add to the colored butter1 a little at a time2 add also the parsley and capers2 chill slightly and use as a filling for sandwiches4 ,these butters are used also to mask or decorate cooked fish for cold service4 ,illustration3 ,chicken ,salad ,sandwiches4 7,see page #abg7 ,illustration3 ,halibut ,sandwiches with ,aspic4 7,see page #abh7 ,chicken-,salad ,sandwiches4 7,chou-paste boxes47 7,see cut facing page #abf47 ,bake chou paste in long1 slender shapes1 like eclairs1 but narrower and shorter2 when cold split apart on the ends and one side and fill with chicken salad4 ,put the top back in place1 after inserting a celery plume at each end4 ,garnish the serving-dish with celery leaves and pim-olas or olives4 ,serve other salads in the same way4 ,mosaic ,sandwiches4 ,cut the bread1 white1 brown and graham1 as thin as possible1 and use four or five pieces in each sandwich1 putting them together so that the colors will contrast4 ,either butter or other filling is admissible4 ,chicken-and-,nut ,sandwiches4 ,chop fine the white meat of a cooked chicken and pound to a paste in a mortar4 ,season to taste with salt1 paprica1 oil and lemon juice and spread upon thin bits of bread4 ,spread other bits of bread1 corresponding in shape to the first1 with butter2 press into the butter ,english walnuts1 pecan nuts or almonds1 blanched and sliced very thin4 ,press corresponding pieces together4 ,aspic ,jelly for ,sandwiches4 ,soak one box 7two ounces7 of gelatine in one cup of cold chicken liquor until thoroughly softened4 ,add to three cups of chicken stock1 seasoned with vegetables and sweet herbs according to directions previously given1 also the crushed shell and white of one egg1 and proceed as for aspic jelly4 ,turn the liquid jelly into rectangular pans1 having it three-eighths of an inch or less in thickness1 and set aside in a cool place to harden4 ,when ready to serve1 dip the pan in hot water an instant1 and turn the jelly on to a paper4 ,with a thin1 sharp knife cut the jelly into squares or diamonds1 or dip a cutter into hot water and stamp out into hearts or clubs4 ,lobster ,sandwiches with ,aspic4 ,chop the lobster fine1 mix with mayonnaise dressing to taste1 spread upon a bit of aspic1 cover with a crisp lettuce leaf1 and above this place another piece of aspic spread with the lobster mixture4 ,serve at once4 ,halibut ,sandwiches with ,aspic4 ,after the aspic is poured into the pans1 sprinkle upon it some fine-cut ,spanish pimentos4 ,when ready to serve1 prepare as lobster sandwiches with aspic1 using fish in the place of lobster1 and1 if desired1 sauce tartare in the place of mayonnaise4 ,shrimps1 salmon or other fish1 chicken1 veal1 tongue1 sweetbreads1 etc41 may be used either with lettuce or with chopped celery1 cress1 cucumbers1 etc4 ,or the vegetables may be used without either fish1 flesh or fowl4 ,illustration3 ,wedding ,sandwich ,rolls4 7,see page #abi7 ,illustration3 ,club ,sandwich4 7,see page #abi7 ,club ,sandwiches4 7,steamer ,priscilla style47 ,have ready four triangular pieces of toasted bread spread with mayonnaise dressing2 cover two of these with lettuce1 lay thin slices of cold chicken 7white meat7 upon the lettuce1 over this arrange slices of broiled breakfast bacon1 then lettuce1 and cover with the other triangles of toast spread with mayonnaise4 ,trim neatly1 arrange on a plate1 and garnish with heart leaves of lettuce dipped in mayonnaise4 ,wedding ,sandwich ,rolls4 ,wrap bread as it is taken from the oven closely in a towel wrung out of cold water1 cover with several thicknesses of dry cloth and set aside about four hours2 then cut away the crust1 and with a thin1 sharp knife cut the loaf or loaves in slices as thin as possible and spread with butter1 and1 if desired1 thin shavings of meat1 potted meat or chopped nuts2 roll the slices very closely and pile on a serving-dish4 ,the ,milwaukee ,sandwich4 ,,ingredients4 #b thin rounds of white bread4 #a thin round of graham or rye bread4 #d large oysters1 broiled or fried4 ,breast of cooked chicken1 or turkey4 ,two slices of crisp bacon4 ,horseradish4 ,lettuce4 #d small sweet pickles4 #d small radishes4 ,slice of lemon4 #a tomato1 skin removed4 ,tartare sauce4 ,method4--,dip the bread in beaten egg1 seasoned with salt and saute to a rich brown in hot butter4 ,roll the oysters in grated bread crumbs 7centre of the loaf7 and broil them1 or egg and bread them1 and fry in deep fat4 ,lay the first slice of bread on a plate over two or three lettuce leaves1 put the oysters on the bread1 a grating of horseradish on each oyster2 cover with the graham or rye bread2 on this lay the chicken or turkey cut in thin slices1 season with salt and pepper1 put on the bacon1 and cover with the other slice of bread4 ,on top of the sandwich lay a slice of lemon cut square1 and about this dispose the pickles and radishes1 to form a star4 ,serve the tomato on a lettuce leaf at the side4 ,cut out the hard centre from the tomato and fill the opening with sauce tartare4 ,in making this sauce1 add to mayonnaise or boiled dressing1 onion1 olives1 sweet pickles and celery1 chopped fine and squeezed dry in a cloth4 ,,sweet ,,sandwiches4 ,in the name of the ,prophet--figs6 --,horace ,smith4 ,fig ,sandwiches4 ,chop one-fourth a pound of figs very fine1 add one-fourth a cup of water1 and cook to a smooth paste2 add1 also1 one-third a cup of almonds1 blanched1 chopped very fine and pounded to a paste with a little rose-water1 also the juice of half a lemon4 ,when cold spread the mixture upon lady-fingers or cakelets1 white or yellow1 press another above the mixture1 and serve upon a handsome doylie-covered plate4 ,raisins1 dates or marmalade may be used in the place of the figs4 ,the marmalade1 of course1 requires no cooking4 ,bread may be used in the place of the cake4 ,french ,fruit ,sandwiches4 ,chop the fruit very fine2 use a mixture of cherries1 plums1 pineapple and angelica root2 moisten with wine1 orange or lemon juice4 ,use lady-fingers or bread for the covering4 ,if bread is used1 spread lightly with butter2 if cake be your choice1 spread very lightly with marmalade4 ,use just enough butter or marmalade to keep the coverings together4 ,date-and-,ginger ,sandwiches4 ,chop the dates and preserved ginger2 moisten with syrup from the ginger jar and a little lemon juice2 cook as above1 and use with bread or lady-fingers4 ,preserved ginger may be used alone and without cooking4 ,rose-,leaf ,sandwiches4 ,flavor the butter with rose petals according to the directions previously given4 ,spread both bits of bread lightly with it and put upon them three or four candied rose petals4 ,if lady-fingers are used1 brush them over with white of egg and sugar mixed together4 ,use but little sugar--just enough to hold the fingers together4 ,the ,turkish rose petals that come in little jars are particularly dainty1 and adapted to this purpose4 ,garnish the dish on which they are served with rosebuds and leaves4 ,violet ,sandwiches4 ,prepare in the same manner as in the last number1 substituting candied violets for the rose petals1 and violets with green leaves for a garnish4 ,honey ,sandwiches4 ,spread one bit of white bread with honey pressed from the comb with a wooden spoon1 the other bit with butter4 ,garnish with white clover blossoms and leaves4 ,puff-,paste ,sandwiches4 ,roll puff paste very thin 7about one-eighth of an inch71 cut in fanciful shapes and bake to a delicate brown2 add chopped almonds to rich strawberry preserves1 or peach marmalade1 and spread the mixture between each two bits of pastry4 ,pineapple ,sandwiches4 ,,ingredients4 #a cup of pineapple juice and pulp4 #c_/d a cup of sugar4 ,juice of half a lemon4 ,lady-fingers4 ,method4--,cook the pineapple1 sugar and lemon juice until thick2 let cool1 and spread upon lady-fingers or sponge drops4 ,press together in pairs and serve4 ,whipped-,cream ,sandwiches4 ,,ingredients4 #a cup of heavy cream4 #a_/d a cup of powdered sugar4 #a_/d a teaspoonful of vanilla extract4 ,lady-fingers4 ,method4--,add the sugar and extract to the cream and beat until solid2 let chill1 then spread quite thick upon lady-fingers or sponge drops4 ,whipped-,cream ,sandwiches with ,french ,fruit4 ,soak half a cup of fine-cut candied fruit in wine an hour or more4 ,prepare the cream as above1 and sprinkle the same with the fruit before putting the sandwiches together4 ,fruit ,jelly for ,sweet ,sandwiches4 ,,ingredients4 #a box of gelatine 7#b ounces74 #a cup of cold water4 #a cup of boiling water4 #a cup of sugar4 #a-a_/b cups of orange juice4 #a_/d a cup of lemon juice4 ,method4--,soak the gelatine in the cold water and dissolve in the boiling water2 add the sugar and strain2 when cold add the orange and lemon juice4 ,mould in sheets three-eighths of an inch thick4 ,claret ,jelly for ,sweet ,sandwiches4 ,substitute claret for the orange juice and prepare as above4 ,do not omit the lemon juice4 ,fruit or ,claret ,jelly ,sandwiches with ,nuts4 ,slice blanched ,english walnuts and pecan nuts or almonds very thin1 and stir into whipped cream4 ,stamp out shapes from the jelly4 ,spread one piece with the cream and nuts and cover with a second piece of jelly4 ,with ,french ,fruit4 ,substitute candied fruit for the nuts and proceed as above1 or use nuts and fruit together4 ,cupid's ,butter ,sandwiches4 ,,ingredients4 ,the yolks of #d hard-boiled eggs4 #a cup of butter4 #a_/c a cup of powdered sugar4 #a teaspoonful of orange juice4 ,a grating of orange rind4 ,angel cakelets or slices of angel cake4 ,method4--,cream the butter1 gradually add the yolks of eggs1 passed through a potato ricer or sieve1 the sugar and orange juice4 ,spread upon thin slices of angel cake1 prepared for sandwiches1 or upon angel cakelets or fingers2 press two slices together and serve at once4 ,if allowed to stand any length of time1 keep covered and in a cool place4 ,cheese-and-,bar-le-,duc ,currant ,sandwiches4 ,spread wheat bread1 prepared for sandwiches1 with cream cheese2 put two or three currants and a little syrup on each piece of bread1 and press two pieces together4 ,these may be varied by using sliced maraschino cherries4 ,either the currants or sliced cherries with a little of the syrup may be mixed with the cheese and then spread upon the bread4 ,bar-le-,duc currants are imported from ,france in tiny glasses4 ,the seeds have been removed from the currants1 which are cooked in honey4 ,hunter's ,sandwich 7,switzerland74 ,spread fresh bread1 cut in thin slices1 with fresh butter2 over this spread a layer of ,brie or other cream cheese1 and over the cheese spread a layer of honey4 ,press two similarly shaped pieces together and serve at once4 ,hunter's ,sandwich 7,ellwanger74 ,prepare as above1 substituting maple syrup 7or sugar7 for the honey4 ,,bread ,,and ,,chou ,,paste4 ,she needeth least1 who kneadeth best1 ,these rules which we shall tell2 ,who kneadeth ill shall need them more ,than she who kneadeth well4 --,f4,f4 ,two ,loaves of ,wheat ,bread4 ,to two cups of scalded milk or boiled water1 in a mixing-bowl1 add two tablespoonfuls of sugar1 one teaspoonful of salt1 and1 when the liquid becomes lukewarm1 one yeastcake dissolved in half a cup of water1 boiled and cooled4 ,with a broad-bladed knife cut and mix in enough well-dried flour1 sifted1 to make a stiff dough 7about seven cups74 ,knead until the dough is elastic2 cover1 and set to rise in a temperature of about #gj deg4 ,fahr4 ,when the dough has doubled in bulk1 cut down and knead slightly without removing from the mixing-bowl4 ,when again double in bulk1 shape into two double loaves and set to rise in buttered pans2 when it has risen a third time1 bake one hour4 ,entire-,wheat ,bread4 ,use the preceding recipe without change other than in kind of flour and two additional tablespoonfuls of sugar4 ,rice ,bread4 ,add three-fourths a cup of rice1 cooked until tender and still hot1 and1 also1 two tablespoonfuls of butter1 to the milk or water in the first recipe4 ,other cereals1 as oatmeal or cerealine1 may be used instead of rice4 ,salad ,rolls4 ,make a sponge with one cup of milk1 one yeastcake dissolved in one-fourth a cup of milk1 and about one cup and a half of flour2 beat thoroughly1 cover1 and set to rise in a temperature of about #gj deg4 ,fahr4 ,when light add half a teaspoonful of salt1 one-fourth a cup of melted butter1 and flour enough to knead4 ,knead until elastic4 ,set to rise in a temperature of #gj deg4 ,fahr4 ,when doubled in bulk1 cut down and shape into small balls4 ,set to rise again1 covered with a cloth and a dripping-pan4 ,when light press the handle of a small wooden spoon deeply across the centre of each ball1 brush with butter and press the edges together4 ,set the rolls close together in a baking-pan1 after brushing over with butter the points of contact4 ,boston ,brownbread4 ,sift together one cup1 each1 of yellow corn meal1 rye meal and entire-wheat flour1 one teaspoonful of salt and three teaspoonfuls of soda4 ,add three-fourths a cup of molasses and one pint of thick1 sour milk4 ,beat thoroughly1 and steam in a covered mould three hours and a half4 ,the quantity here given may be steamed in four baking-powder boxes in two hours4 ,illustration3 ,boston ,brown ,bread4 ,illustration3 ,bread cut for ,sandwiches4 ,baking-,powder ,biscuit4 ,pass through the sieve two or three times four cups of flour1 one teaspoonful of salt1 and1 for each cup of flour1 two level teaspoonfuls of baking-powder4 ,with the tips of the fingers work into the flour one-third a cup of butter4 ,when the mixture looks like meal1 mix in gradually nearly one pint of milk1 cutting the dough with a knife until well mixed4 ,when it is of a consistency to handle1 turn out on to a well-floured board1 toss with the knife in the flour1 then pat out into a sheet half an inch thick1 and cut into rounds4 ,let the heat of the oven be moderate at first1 and increase after the dough has risen4 ,bake about fifteen minutes4 ,sandwich ,biscuit4 ,prepare the dough as above1 roll to about three-eighths an inch in thickness1 and cut into rounds4 ,spread one half of these with softened butter1 and press the others1 unbuttered1 upon them2 bake fifteen or eighteen minutes4 ,pulled ,bread4 7,to serve with simple salads and cheese47 ,remove the crust from a fresh loaf of ,french bread4 ,gash the loaf at the ends and pull apart into halves2 then cut the halves and pull apart into quarters4 ,repeat until the pieces are about the thickness of breadsticks4 ,put on a rack in a dripping-pan1 and dry out the moisture in a slow oven2 then brown delicately4 ,keep in a dry place 7a tin box is suitable7 and reheat in the oven before serving4 ,how to ,give ,rolls and ,bread a ,glossy1 ,brown ,crust4 ,a short time before removing from the oven1 brush over the top of each loaf or roll with beaten yolk of egg1 diluted with a little milk1 or with a little sugar dissolved in milk1 or with thin starch4 ,chou ,paste4 ,put a saucepan with half a cup of butter and one cup of boiling water over the fire4 ,when the mixture boils1 beat into it one cup of flour4 ,when the dough cleaves from the sides of the saucepan1 turn into a bowl and beat in1 one at a time1 three large or four small eggs4 99 99 99 99 99 ,to ,boil ,salted ,meats3 ,ham1 ,tongue1 ,etc4 ,cover the meat with cold water and bring the water slowly to the boiling-point2 let boil five minutes1 then slightly bubble until the meat is tender4 ,to ,boil ,chicken1 ,lamb and ,other ,fresh ,meat4 ,cover the meat with boiling water1 let boil rapidly five minutes1 then keep the water just below the boiling-point1 or just quivering at one side of the saucepan1 until the meat is tender4 ,when the meat is about half cooked1 add a teaspoonful of salt for each quart of water4 ,potted ,meat and ,fish for ,sandwiches4 ,,ingredients4 #a pound of tender cooked meat or fish 7#b cups74 #b ounces of fat cooked meat 7#a_/d a cup74 #b ounces of butter 7#a_/d a cup74 ,mace and anchovy essence1 if desired4 ,pepper and salt4 ,method4--,chop the meat or fish very fine1 then pass through a puree sieve2 cream the butter and with a wooden spoon work it into the meat or fish2 add seasonings to taste1 press the mixture solidly into small jars or cups1 and pour melted butter to the depth of one-fourth an inch over the top of the meat4 ,set aside in a cool place4 ,kinds of ,meat and ,fish for ,potting4 ,ham1 fat and lean2 either chicken1 veal or tongue1 with bacon2 chicken and ham1 mixed1 fat ham2 chicken and tongue1 mixed1 with bacon2 veal and ham1 mixed1 with fat ham2 roast beef and corned beef1 mixed1 with fat of either1 or bacon2 finnan-haddie and bacon2 salmon1 cod1 haddock1 bluefish1 etc41 with bacon1 or with double the amount of butter4 ,illustration3 ,bowl of ,fruit-,punch ,ready for ,serving4 ,,beverages ,,served ,,with ,,sandwiches4 ,towards eve there was tea 7,a luxury due to ,matilda7 and ice1 ,fruit and coffee4 --,meredith's ,lucile4 ,come1 touch to your lips this melting sweetness1 ,sip of this nectar1--this ,java fine1-- ,whose tawny drops hold more completeness ,than lurks in the depths of ruby wine4 --,j4 ,m4 ,l4 ,filtered ,coffee4 ,,ingredients4 #a_/b a cup of coffee1 ground very fine4 #c cups of boiling water4 ,about #f blocks of sugar4 ,about #c tablespoonfuls of cream4 ,about #f tablespoonfuls of hot milk4 ,method4--,put the coffee into the filter of a well-scalded coffee-pot4 ,pour the boiling water over the coffee4 ,serve as soon as the infusion has dripped through the filter4 ,for black coffee use double the quantity of coffee4 ,boiled ,coffee4 ,,ingredients4 #a cup of ground coffee4 ,white and shell of #a egg4 #a cup of cold water4 #f cups of boiling water4 #a tablespoonful of ground coffee4 ,method4--,beat the white and crushed shell of the egg and half the cup of cold water together2 mix with the coffee1 pour over the boiling water1 stir thoroughly1 and boil from three to five minutes with the nozzle tightly closed2 pour half a cup of cold water down the spout2 stir in one tablespoonful of coffee and let stand on the range1 without boiling1 ten minutes4 ,five-o'clock ,tea4 ,,ingredients4 ,tea4 ,candied ox-heart cherries4 ,slices of lemon4 ,boiling water4 ,method4--,fill the tea-ball half full with tea1 put the ball into the cup1 with a cherry or a slice of lemon1 and pour boiling water over them2 remove the ball when the tea is of the desired strength4 ,rich ,chocolate4 ,,ingredients4 #d ounces of chocolate4 #d tablespoonfuls of granulated sugar4 #a_/d a cup of hot water4 #a quart of scalded milk4 #a teaspoonful of vanilla extract4 ,whites of #c eggs4 #a pint of thick cream4 #a_/c a cup of powdered sugar4 ,method4--,grate the chocolate1 add the granulated sugar and hot water1 and cook until smooth and glossy2 with a whisk beat in the hot milk very gradually1 and return to a double boiler to keep hot4 ,beat the cream until solid4 ,beat the whites of the eggs until dry1 then beat in the powdered sugar and fold the cream into the egg and sugar4 ,add half of the cream mixture to the chocolate with the vanilla1 and mix while the cream is heating4 ,serve the rest of the cream in spoonfuls upon the chocolate in the cups4 ,plain ,chocolate4 ,prepare as in preceding recipe1 omitting the cream mixture and such portion of the chocolate as is desired4 ,plain ,cocoa4 ,,ingredients4 #d teaspoonfuls of cocoa4 #d teaspoonfuls of sugar4 #a cup of boiling water1 #a cup of hot milk4 ,whipped cream1 if desired4 ,method4--,mix the cocoa and sugar1 pour over the boiling water1 and when boiling again add the hot milk2 beat the whipped cream into the hot cocoa1 or serve a spoonful upon the top of each cup4 ,ceylon ,cocoa4 ,scald a two-inch piece of paper-bark cinnamon with the milk to be used in making the cocoa4 ,sultana ,cocoa4 ,stem and wash half a pound of sultana raisins2 let them stand1 covered with one quart of boiling water1 upon the back of the range an hour or more2 filter the water through folds of cheese-cloth and use in making cocoa or chocolate4 ,egg ,lemonade4 ,,ingredients4 #a egg4 #d tablespoonfuls of sugar4 ,juice of #b lemons4 #b cups of water4 ,method4--,beat the egg until white and yolk are well mixed2 then beat in the sugar1 the lemon juice and the water4 ,fruit ,punch4 ,,ingredients4 #a pineapple4 #d cups of sugar4 #c cups of boiling water4 #a cup of tea1 freshly made4 #e lemons4 #f oranges4 #a pint of strawberry or grape juice4 #a_/b a pint of maraschino cherries4 #a bottle of ,apollinaris water4 #f quarts of water4 ,method4--,grate the pineapple1 add the boiling water and the sugar1 and boil fifteen minutes2 add the tea and strain into the punch-bowl4 ,when cold add the fruit juice1 the cherries and the cold water4 ,a short time before serving1 add a piece of ice1 and1 on serving1 the ,apollinaris water4 ,strawberries1 mint leaves1 or slices of banana may be used in the place of the cherries4 ,punch a la ,nantes4 ,,ingredients4 #b pounds of rhubarb4 #a pint of water4 #a bay leaf4 #a cup of sugar4 #a cup of orange juice4 #a_/d a cup of lemon juice4 #a_/d a cup of ginger syrup4 ,method4--,cut the rhubarb into pieces without peeling2 add the bay leaf and water1 and let simmer until the rhubarb is tender2 strain through a cheese-cloth4 ,boil the juice with the sugar five minutes4 ,when cold add the orange and lemon juice1 with one-fourth a cup of syrup from a jar of preserved ginger1 and a piece of ice4 ,add water as needed4 ,home-made ,soda ,water4 ,,ingredients4 #b-a_/d pounds of granulated sugar4 #a-c_/d ounces of tartaric acid4 #a pint of water4 ,whites of #c eggs4 #a_/b an ounce of ginger extract4 #a_/d a teaspoonful of bicarbonate of soda for each glass4 ,method4--,boil the sugar1 water and tartaric acid five minutes4 ,when nearly cold beat into the syrup the whites of the eggs1 beaten until foamy1 and the flavoring extract4 ,store in a fruit jar1 closely covered4 ,to use1 put three tablespoonfuls into a glass half full of cold water1 stir in one-fourth a teaspoonful of soda1 and drink while effervescing4 ,a pint of any kind of fruit juice may displace the water1 when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda4 ,spanish ,chocolate4 7,to serve #fj47 ,,ingredients4 #f quarts of milk4 #c blades of mace4 #a five-inch stick of cinnamon4 #ab cloves4 #bj pounded almonds4 #a pound of chocolate4 #c cups of sugar4 #b quarts of boiling water4 ,yolks of three eggs4 ,method4--,scald the milk with the spices and nuts4 ,break up the chocolate and melt over hot water2 add the sugar1 mix thoroughly1 then gradually stir in the boiling water2 let cook two or three minutes after all the water has been added1 then turn into the hot milk2 let stand over hot water until ready to serve1 then add the beaten yolks of eggs1 diluted with half a cup of water1 milk or cream1 and strain through a cheese-cloth4 ,keep hot over hot water4 ,claret ,cup4 ,,ingredients4 #b quarts of claret4 #a cup of sugar4 #a cup of water4 #e lemons cut in slices4 #a dozen whole cloves4 #b qts4 of charged ,apollinaris or soda water4 #a_/d a cup of brandy1 sherry or maraschino4 ,ice4 ,boil the sugar and water about six minutes2 let cool1 then add the lemon slices1 with seeds removed1 and the cloves2 let stand some hours in a cold place4 ,when ready to serve1 add the claret1 water and liqueur1 all chilled on ice4 ,put a piece of ice in the pitcher and pour over it the mixture4 ,the beverage should not be sweet4 ,illustration3 ,copper ,chafing-,dish with ,earthen ,casserole4 ,,part ,,iii4 ,,chafing-,,dish ,,dainties4 ,gentlemen1 prepare not to be gone2 ,we have a trifling foolish banquet4 --,,romeo ,,and ,,juliet4 ,small cheer and great welcome makes a merry feast4 --,,comedy ,,of ,,errors1 iii4 ,i4 ,a little quail1 or some such light thing1 when ,i come home at night4 --,,charles ,,dickens4 ,now and then your men of wit ,will condescend to take a bit4 --,,swift4 ,,introduction4 ,chafing-dishes ,past and ,present4 ,well1 he was an ingenious man that first found out eating and drinking4--,swift4 ,how fire was discovered1 when it was first applied to the needs of human beings1 the origin and early use of cooking and heating utensils1--all are concealed from us in the mists that surround the life of prehistoric man4 ,but at the dawn of history1 even before the beginning of our era1 crude appliances for cooking were in use2 and1 without doubt1 one of the earliest of these was an utensil corresponding in some particulars1 at least1 to the chafing-dish of to-day4 ,the chafing-dish is a portable utensil used upon the table1 either for cooking food or for keeping food hot after it has been cooked by other means4 ,in ancient times1 the fuel of the chafing-dish was either live coals or olive oil2 to-day we use either electricity1 gas1 alcohol or colonial spirits4 ,the first chafing-dishes of which historic mention is made consisted of a pan heated over a pot of burning oil1 the pan resting upon a frame which held the pot of oil4 ,it was with such an utensil1 perhaps1 that the ,israelitish women cooked the locusts of ,egypt and ,palestine1 for these were eaten as a common food by the people of the biblical lands and age4 ,mommsen1 in his history of ,rome1 while speaking of the extravagance of the times1 as shown in the table furnishings1 probably refers to the chafing-dish when he says3 ,a well-wrought bronze cooking-machine came to cost more than an estate4 ,the idea that this might be the utensil referred to is strengthened by the fact that many chafing-dishes have been found in the ruins of ,pompeii4 ,these were made of bronze1 and highly ornamented4 ,evidently1 olive oil was the fuel used in these dishes4 ,coming down to more modern times1 ,madame de ,stael had a dish of very unique pattern1 and1 when driven by the command of ,napoleon from her beloved ,paris1 she carried her chafing-dish with her into exile as one of her most cherished household gods4 ,at the present day among the favored few1 who have full purses1 are found sets of little silver chafing-dishes about four inches square4 ,these tiny dishes rest upon a doylie-covered plate1 and a bird or rarebit may be served in them as a course at dinner1 one to each guest4 ,the cooking is not done in these dishes1 and they are not furnished with lamps2 in them the food1 while it is being eaten1 is simply kept hot by means of a tiny pan filled with hot water4 ,illustration3 ,chafing-,dish1 ,filler1 ,etc4 ,with all ,appliances and ,means to boot4 ,in reality1 the modern chafing-dish is a species of bain marie1 or double boiler1 with a lamp so arranged that cooking can be done without other appliances4 ,it consists of four parts4 ,the first is the blazer1 or the pan in which the cooking is done2 this is provided with a long handle4 ,the second is the hot-water pan1 which corresponds to the lower part of the double boiler2 this should be provided with handles1 and is a very inconvenient dish without them4 ,the third is the frame upon which the hot-water pan rests1 and in which the spirit-lamp is set4 ,the last1 but by no means least1 part is the lamp2 this is provided with a cotton or an asbestos wick4 ,when the lamp has a cotton wick1 the flame is regulated by turning the wick up or down1 as in an ordinary lamp4 ,at present this style of lamp is found only in the more expensive grades of dishes1--silver-plated1 and costing from #ae upwards4 ,when asbestos is used as the wick1 the lamp is filled with this porous stone1 which is to be saturated with alcohol immediately before using1 and the top is covered with a wire netting4 ,the flame is regulated by means of metal slides1 which open and shut over the netting1 thus cutting off or letting on the flame1 as it is desired4 ,chafing-dish ,appointments4 ,with all appliances and means to boot4 --,,henry ,,iv41 iii4 ,i4 ,the chafing-dish should always rest upon a tray1 as a very slight draught of air1 or the expansion of the alcohol when heated1 will sometimes cause the flame to flare out and downward1 and thus an unprotected tablecloth might be set on fire4 ,often a cutlet dish is considered a necessary part of a chafing-dish outfit2 but as one of the chief merits of the chafing-dish consists in the possibility of serving a repast the instant it is cooked1 there would seem to be a want of propriety in removing the cooked article to a platter and garnishing the dish before serving4 ,a polished wooden spoon1 with long handle and small bowl1 is a most convenient utensil to use while cooking the dainty2 but the regulation chafing-dish spoon is needed when serving the same4 ,such a spoon has a broad bowl of silver or aluminum1 with rounded end1 and a long ebony handle4 ,the filler is a most convenient article for use1 when the lamp needs replenishing with alcohol1 but in its absence the alcohol may be turned into a small pitcher and from that into the lamp4 ,a lamp of the average size holds about five tablespoonfuls of alcohol1 and this quantity will supply heat for at least half an hour4 ,glass1 granite or tin measuring-cups1 upon which thirds or quarters are indicated1 also tea- and tablespoons1 are essential for accurate measurements4 ,several items are essential to the successful serving of a meal from the chafing-dish4 ,to be a pronounced success1 the work must be done noiselessly and gracefully4 ,the preparation of all articles is the same for the chafing-dish as for the common stove2 but where the mixing is done at the table1 as for a rarebit1 the recipe takes on an additional flavor1 according to the deftness with which it is done4 ,let1 then1 everything be ready and at hand1 before the guests or family assemble at the table4 ,have the lamp filled and covered1 so that it may remain filled4 ,have all seasonings measured out in a cup4 ,in case the yolks of eggs are to be used1 they will not injure1 having been beaten beforehand1 if they be kept covered4 ,when oysters are to be served1 have them washed1 freed from bits of shell1 drained1 and left in a pitcher from which they can be readily poured4 ,the quantity of butter used in the recipes is indicated by tablespoonfuls1 and may be measured out beforehand and rolled into dainty balls with butter-hands1 a spoonful in each ball4 ,bear in mind that the hot-water pan is to be used in all cases where the double boiler would be used1 if the cooking were to be done upon the range4 ,for instance1 where the recipe calls for milk or cream1 except in the making of a sauce1 use the bath from the beginning4 ,also1 be careful always to place the blazer in the bath before eggs are added to any mixture4 ,indeed1 the hot-water pan is the one feature of the chafing-dish which it is most important to notice2 for on the proper use of the hot-water pan the value of the chafing-dish as an exponent of scientific cookery entirely depends4 ,she who well understands the principles upon which the use of this rests has gained no small insight into the secret of all cookery1 be it scientific1 economic or hygienic2 for a knowledge of the effect of heat at different temperatures1 applied to food1 is the very foundation-stone upon which all cookery rests4 ,although the chafing-dish is especially adapted to the needs of the bachelor1 man or maid1 its use should not be relegated entirely to the homeless or the ,bohemian4 ,in the sick-room1 at the luncheon-table1 on ,sunday night1 it is most serviceable and wellnigh indispensable2 it always suggests hearty welcome and good cheer4 ,while it is out of place1 at any ceremonial meal1 as a means of cooking1 even on such occasions a lobster ,newburgh or other dish that needs be served piping hot to be eaten at its best may be brought on in individual chafing-dishes4 ,these are supplied with hot-water pans and lamps4 ,at a chafing-dish supper each guest can prepare his own rarebit4 ,any operation in cooking that can be performed on the kitchen range may be successfully carried out on the chafing-dish1 provided one be skilled in its use4 ,but as the dining-room is usually chosen as the site in which to test its possibilities1 here it were well to confine one's efforts to such dishes as will not give rise to too much disorder4 ,sauteing and frying it were better to reserve for the range and a well-ventilated kitchen4 ,illustration3 ,course at ,formal ,dinner served in ,individual ,chafing-,dishes4 7,see page #aeg7 ,alcohol is most commonly used in the lamp of the chafing-dish2 and1 on account of its cheapness1 one is often advised to buy wood alcohol4 ,but in large markets1 where many fowl are singed daily over an alcohol flame1 the marketmen will tell you that the very best article is none too good for their purpose4 ,it does not smoke1 wastes less rapidly1 and in the end will prove quite as economical4 ,are ,midnight ,suppers ,hygienic8 ,being no further enemy to you ,than the constraint of hospitable zeal4 ,in regard to the chafing-dish and its most prominent use1 some one may fittingly ask3 ,is it hygienic to eat at midnight8 ,can one keep one's health and eat late suppers8 ,as in all things pertaining to food1 no set rules can be given to meet every case2 much depends upon constitutional traits1 individual habits and idiosyncrasies4 ,one may practise what another cannot attempt4 ,as a rule1 however1 people who eat a hearty dinner1 after the work of the day is done1 do not need to eat again until the following breakfast hour4 ,those who are engaged1 either mentally or physically1 throughout the evening1 cannot with impunity1 eat a very hearty meal previous to that effort2 but after their work is done they need nourishing food1 and food that is both easily digested and assimilated4 ,but even these should not eat and then immediately retire2 for during sleep all the bodily organs1 including the stomach1 become dormant4 ,food partaken at this hour is not properly taken care of1 and in too many cases must be digested when the individual has awakened1 out of sorts1 the next morning4 ,it is well to remember1 also1 that1 at any time after food is eaten1 there should be a period of rest from all active effort2 for then the blood flows from the other organs of the body to the stomach1 and the work of digestion is begun4 ,oftentimes we hear men say they must smoke after meals1 for unless they do so they cannot digest their food4 ,they fail to see that it is not the tobacco that promotes digestion1 but the enforced repose4 ,but1 if we must eat at midnight1 the question may well be asked1 ,what shall we eat8 ,that which can be digested and assimilated with the least effort on the part of the digestive organs4 ,and among such things we may note oysters1 eggs and game1 when these have been properly--that is1 delicately--cooked4 ,how to ,make ,sauces4 ,let hunger move thy appetyte1 and not savory sauces4--,babees ,book4 ,change is the sauce that sharpens appetite4 ,as so many dishes are prepared in the chafing-dish that require the use of a simple sauce1 we give in this place the methods usually followed in the preparation of common sauces4 ,for one cup of sauce1 put two tablespoonfuls of butter into the blazer2 let the butter simply melt1 without coloring1 if for a white sauce1 but cook until brown for a brown sauce4 ,mix together two tablespoonfuls of flour1 one-fourth a teaspoonful of salt and a dash of black or white pepper1 or a few grains of cayenne or paprica1 and beat it into the bubbling butter2 let the mixture cook two or three minutes1 then stir into it1 rather gradually at first1 and beating constantly1 one cup of cold milk1 water or stock4 ,now1 when the sauce boils up once after all the liquid is in1 it is ready for use4 ,in making a white sauce some cooks add1 from time to time while the sauce is being stirred1 a few drops of lemon juice1 which they claim makes the sauce much whiter4 ,sometimes we make the sauce after another fashion1 using the same proportions of the various ingredients4 ,if water or stock be used1 put it in the blazer directly over the fire4 ,if the liquid be milk1 put it into the blazer1 and the blazer over hot water2 cream together the butter1 flour and seasonings1 dilute with a little of the hot liquid1 pour into the remainder of the hot liquid1 and stir constantly until the sauce thickens1 and then occasionally for ten or fifteen minutes1 until the flour is thoroughly cooked4 ,in making a brown sauce1 first brown the butter1 then brown the flour in the butter1 and1 whenever it is convenient1 use brown stock as the liquid4 ,,ingredients ,,for ,,one ,,cup ,,of ,,sauce4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour4 #a_/d a teaspoonful of salt4 ,a few grains of pepper4 #a cup of liquid4 ,,ingredients ,,for ,,one ,,pint ,,of ,,sauce4 #a_/d a cup of butter4 #a_/d a cup of flour4 #a_/b a teaspoonful of salt4 #a_/d a teaspoonful of pepper4 #a pint of liquid4 ,measuring4 ,in all recipes where flour is used1 unless otherwise stated1 the flour is measured after sifting once4 ,when flour is measured by cups1 the cup is filled with a spoon1 and a level cupful is meant4 ,a tablespoonful or teaspoonful of any designated material is a level spoonful of such material4 ,flavoring4 ,when rich soup stock1 flavored with vegetables and sweet herbs1 is at hand for use in sauces1 additional seasonings are not necessary2 but when a sauce is made of milk1 water1 or water and meat extract1 some flavor more or less pronounced is demanded4 ,a few bits of onion and carrot browned in hot butter1 or anchovy sauce or curry may be added2 but1 all things considered1 the most convenient way to secure an appetizing flavor is by the use of ,kitchen ,bouquet4 ,this alone or in conjunction with a dash of some one of the many really good proprietary sauces on the market is well-nigh indispensable in chafing-dish cookery4 ,,recipes4 ,no variety here1 ,but you1 most noble guests1 whose gracious looks ,must make a dish or two become a feast4 ,,oyster ,,dishes4 ,he was a bold man that first ate an oyster4--,swift4 ,oysters4 ,put into the blazer twenty-five to fifty choice oysters4 ,as soon as they are hot and look plump1 add salt1 pepper and butter4 ,serve on buttered toast or crackers4 ,add two tablespoonfuls of cream or half a tablespoonful of lemon juice before serving1 if desired4 ,oysters1 ,no4 #b4 ,,ingredients4 #a pint of solid oysters4 #d tablespoonfuls of butter4 #a tablespoonful of lemon juice4 #a scant teaspoonful of salt4 ,a few grains of cayenne4 ,beaten yolks of #b eggs4 ,method4--,put the oysters into the blazer4 ,when they look plump and the edges curl1 put the blazer into the hot-water pan and add the seasonings4 ,add a few spoonfuls of the liquor from the pan to the yolks of the eggs1 and1 after mixing well1 pour into the chafing-dish4 ,stir constantly until the liquor thickens1 then serve on thin slices of buttered toast or on thin crackers4 ,oysters a la ,d',uxelles4 ,,ingredients4 #a pint of parboiled and drained oysters4 #a pint of oyster liquor or chicken stock4 #d tablespoonfuls of butter4 #d tablespoonfuls of chopped mushrooms4 #d tablespoonfuls of flour4 ,a few drops of onion juice4 ,a few grains of cayenne4 #a teaspoonful of salt4 #a teaspoonful of lemon juice4 ,yolks of #b eggs4 ,method4--,let the oysters be parboiled and drained beforehand4 7,to parboil1 heat quickly to the boiling-point in their own liquor47 ,melt the butter in the blazer1 add the flour1 salt and pepper1 and cook till frothy2 add the oyster liquor or chicken stock and cook until the boiling-point is reached4 ,now add the oysters1 and1 as soon as they are heated thoroughly1 put the blazer into the bath and add the beaten yolks1 the onion and lemon juice and the mushrooms4 ,as soon as the eggs thicken the sauce a little1 serve on toast or crackers4 ,if uncooked mushrooms are used1 cook them in the butter two or three minutes before the flour and seasonings are added4 ,curried ,oysters4 ,,ingredients4 #a pint of oysters 7parboiled and drained74 #a_/b a cup of cream4 #b tablespoonfuls of butter4 #a tablespoonful of flour4 #a_/b a cup of oyster liquor4 #a_/b a teaspoonful of curry powder4 #a_/b a teaspoonful of chopped onion4 #a teaspoonful of salt4 #a saltspoonful of pepper4 ,method4--,cook the onion and butter in the blazer a few moments4 ,mix the flour and curry powder and stir into the butter4 ,when frothy add the oyster liquor4 ,as soon as the sauce boils up once1 add the salt1 pepper and cream1 and1 in a moment1 the oysters4 ,when the oysters are thoroughly heated1 serve on buttered toast or crackers4 ,curried ,oysters1 ,no4 #b4 ,,ingredients4 #a quart of oysters4 #a_/d a cup of butter4 ,one small mild onion4 #a tablespoonful of curry powder4 #a_/d a cup of flour4 #a cup of oyster liquor4 #a cup of white stock4 #a_/b a cup of thick tomato pulp4 ,salt and pepper to taste4 ,method4--,bring the oysters to the boiling-point in their own liquor1 skim1 drain1 and set aside4 ,heat the butter in the blazer1 saute in it the onion cut in slices1 stir in the flour and curry powder mixed with the salt and pepper1 and1 when frothy1 add the oyster liquor1 stock and tomato pulp 7a pint of pulp reduced by slow cooking to half a cup74 ,when the sauce boils1 add the oysters2 and when hot serve on buttered toast or fried bread4 ,fricassee of ,oysters4 ,,ingredients4 #a quart of oysters4 #d tablespoonfuls of butter4 ,yolks of #b eggs4 #a_/b a teaspoonful of chopped parsley4 #a tablespoonful of flour4 ,pepper1 salt1 cayenne4 ,method4--,brown the butter and add to it the parsley1 seasonings and flour2 let heat1 then add the well-drained oysters1 and1 when the edges begin to curl1 add the well-beaten yolks4 ,serve on warmed plates1 with fried bread and parsley4 ,creamed ,dishes4 7,oysters1 shrimps1 lobsters1 sweetbreads1 chicken1 veal1 fish1 mushrooms1 asparagus tips1 peas1 etc47 ,,ingredients4 #b tablespoonfuls of butter4 #d tablespoonfuls of flour4 #b saltspoonfuls of salt4 #b cups of cream1 or #b cups of milk and #d tablespoonfuls of butter4 #a saltspoonful of pepper4 #a pint of fish1 meat1 etc4 #b tablespoonfuls of mushrooms1 chopped or diced4 #a teaspoonful of chopped parsley4 #a teaspoonful of onion juice4 #a tablespoonful of lemon juice4 ,method4--,prepare the sauce in the usual manner4 ,if oysters are used1 they should have been parboiled previously and drained1 and1 if large1 cut in pieces4 ,fish should be flaked when hot1 and meats cut into dice when cold4 ,devilled ,dishes4 ,season any of the creamed dishes highly with cayenne1 onion juice1 mustard1 and ,worcestershire or other sauce4 ,scrambled ,eggs with ,oysters4 ,cream together two tablespoonfuls of butter and one tablespoonful of anchovy paste4 ,melt in the blazer1 then add half a dozen eggs1 beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica4 ,stir and cook1 and1 when beginning to thicken1 add half a pint of oysters1 parboiled1 bearded1 and cut fine4 ,when scrambled1 serve on sippets of toast1 lightly spread with anchovy paste4 ,panned ,oysters4 ,with a fork pressed into a butter ball1 rub over the bottom of the hot blazer4 ,then cover the surface with small rounds of toast1 and put one or two uncooked oysters on each round2 cover1 and cook until plump1 dust with salt and pepper1 and put a bit of butter on each oyster4 ,serve1 when the butter has melted1 with slices of lemon4 ,panned ,oysters with ,maitre d',hotel ,butter4 ,cook as before4 ,have ready two tablespoonfuls of butter beaten to a cream2 add a few grains of salt and paprica1 one tablespoonful of chopped parsley1 and1 by degrees1 the juice of half a lemon4 ,spread upon the oysters before serving4 ,oyster ,cromeskies4 ,scald the oysters in their own liquor over a quick fire4 ,when plump wrap each oyster in a slice of bacon1 and fasten with a small skewer 7wooden toothpick74 ,saute in the blazer1 heated very hot4 ,serve on thin rounds of toast4 ,these cromeskies are most easily cooked in a double broiler1 resting on a dripping-pan1 in a hot oven4 ,oysters ,saute4 ,wash and drain the oysters1 season with salt and pepper1 roll in fine crumbs1 dip in beaten egg1 then roll in crumbs again4 ,put a little olive oil or clarified butter in the blazer2 when it is heated1 put in the oysters1 brown them on one side1 turn1 and brown on the other side4 ,oyster ,canapes4 ,scald a cup of cream1 add two tablespoonfuls of fine-grated bread crumbs1 a tablespoonful of butter1 a dash of paprica and a grating of nutmeg2 then add two dozen oysters1 washed1 drained and chopped4 ,stir until the oysters are thoroughly heated1 but without boiling the mixture4 ,spread rounds of toast with butter1 and then with the oyster mixture4 ,serve at once accompanied by olives1 pim-olas or gherkins4 ,escalloped ,oysters4 ,stir one cup of cracker crumbs into half a cup of melted butter4 ,heat half a cup of cream or strained oyster liquor in the blazer1 put in a layer of oysters 7about a cup71 washed and drained1 and sprinkle with a part of the prepared crumbs1 salt and pepper2 add another layer of oysters1 the rest of the crumbs1 and salt and pepper4 ,cover1 and cook nearly ten minutes4 ,do not stir the oysters4 ,,lobster ,,and ,,other ,,sea ,,fish4 ,and ate a lobster1 and sang and mighty merry4 --,pepys' ,diary4 ,take every creature in of every kind4 --,pope4 ,buttered ,lobster4 ,pick the meat from a boiled lobster and cut it into small pieces2 sift over it the coral2 mix with it also the liver1 two tablespoonfuls of vinegar or three of lemon juice1 one-third a cup of butter and one-fourth a teaspoonful1 each1 of cayenne and made mustard2 heat in the blazer until thoroughly hot4 ,serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled egg on the top of each portion4 ,lobster a la ,newburgh4 ,,ingredients4 ,meat of #b medium-sized lobsters4 #d tablespoonfuls of butter4 #a_/b a teaspoonful of salt4 #a_/d a teaspoonful of pepper4 #b tablespoonfuls1 each1 of sherry wine and brandy4 ,grating of nutmeg4 ,yolks of #d eggs4 #a cup of cream4 ,method4--,remove the meat from the shells and cut it into delicate slices4 ,put the butter in the blazer1 and1 when it melts1 put the lobster into it and cook four or five minutes4 ,add the salt1 pepper1 nutmeg1 wine and brandy4 ,stir the cream into the beaten yolks1 and then stir both into the lobster mixture4 ,serve as soon as the eggs thicken the sauce4 ,plain ,lobster4 ,pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper4 ,put three tablespoonfuls of butter in the blazer1 and1 when it is melted1 add the prepared lobster2 stir until hot and serve at once4 ,clams a la ,newburgh4 ,use one quart of clams4 ,separate the hard from the soft parts of the clams4 ,chop the hard parts fine4 ,substitute the soft and the chopped parts of the clams for the lobster and proceed as for lobster a la ,newburgh4 ,oyster1 chicken1 turkey or sweetbread a la ,newburgh may be prepared by substituting one of the above ingredients for the lobster4 ,lobster a la ,bordelaise4 ,,ingredients4 #b cloves of garlic1 chopped4 #a sliced carrot4 #b tablespoonfuls of butter4 #b glasses of white wine 7half a cup74 ,meat of #b lobsters4 #a glass of brandy4 #c tablespoonfuls of butter4 ,chopped parsley1 white and cayenne pepper1 salt4 ,method4--,melt the butter in the blazer and in it cook the onion and carrot about five minutes4 ,remove the carrot2 add the wine1 lobster and seasonings4 ,when thoroughly heated1 add the butter1 parsley and brandy and serve at once4 ,hawaiian ,lobster ,curry4 7,,ada ,d4 ,,wagg47 ,,ingredients4 #a-a_/b tablespoonfuls of butter4 #a_/b an onion1 chopped #a clove of garlic1 very fine4 ,a small piece of grated ginger root4 #a-a_/b tablespoonfuls of cornstarch4 #a-a_/b tablespoonfuls of curry powder4 #a pint of milk4 #a grated cocoanut4 ,meat of a lobster weighing #b pounds4 ,salt and pepper to taste4 ,method4--,grate the cocoanut and set it aside to soak an hour in one pint of milk4 ,saute the onion and garlic in the butter1 add the cornstarch and seasonings1 and cook until frothy2 add the milk strained from the cocoanut1 gradually1 and1 when the sauce boils up once1 add the lobster2 salt and pepper to taste4 ,lobster a la ,bechamel4 ,,ingredients4 ,meat of #b lobsters4 #d tablespoonfuls of butter4 #d tablespoonfuls of flour4 ,salt and pepper4 ,grating of nutmeg4 #a cup of cream4 #d yolks of eggs4 #a cup of white stock1 seasoned with mace1 bay leaf1 etc4 #a teaspoonful of lemon juice4 ,dried and sifted coral4 ,method4--,cut the lobster in delicate slices or in dice1 as preferred4 ,make a bechamel sauce1 after the usual manner1 of the butter1 flour1 seasonings1 cream and stock4 ,add the lobster1 and1 when heated thoroughly1 add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer4 ,add the lemon juice1 and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served4 ,oysters1 clams1 sweetbread1 chicken or turkey may be served a la ,bordelaise or ,bechamel4 ,lobster a la ,poulette4 ,,ingredients4 #a_/c a cup of butter4 #a_/c a cup of flour4 #a_/b a teaspoonful of salt4 ,dash of paprica4 #a_/d a teaspoonful of white pepper4 #a cup of cream4 #a cup of well-seasoned chicken stock4 ,juice of half a lemon4 #b hard-boiled eggs4 #a pint of diced lobster meat4 ,method4--,prepare a white sauce1 using the ingredients mentioned1 and adding the lemon juice by degrees4 ,add the lobster to the sauce4 ,cut the whites of the hard-boiled eggs in rings and pass the yolks through a sieve4 ,serve the lobster on bits of toast1 or on thin crackers1 with a sprinkling of the yolks over the lobster1 and circles of the whites around it4 ,oyster ,crabs a la ,hollandaise4 ,remove the meat from one pint of oyster crabs2 put this1 with a little of the liquor1 into the blazer1 add two tablespoonfuls of butter1 a dash of paprica and a scant half-teaspoonful of salt1 and let cook three or four minutes without boiling4 ,set the blazer over hot water and add three-fourths a cup of hollandaise sauce 7either hot or cold74 ,stir until the mixture is heated1 then add one tablespoonful of lemon juice and one teaspoonful of chopped parsley4 ,serve on toast1 in ,swedish timbale cases or in patty cases4 ,hollandaise ,sauce4 ,put one-fourth a cup of vinegar1 two tablespoonfuls of butter1 a grating of nutmeg and a dash of paprica over hot water to heat4 ,beat the yolks of four eggs1 add the hot vinegar to them1 return to the fire1 and stir constantly while the mixture thickens2 then add two more tablespoonfuls of butter in bits4 ,shrimps1 oysters1 lobsters and delicate fish are all good when served after this recipe4 ,devilled ,crabs4 ,melt one tablespoonful of butter1 add one tablespoonful of flour1 and1 when blended1 one cup of milk4 ,add the yolks of two hard-boiled eggs rubbed through a sieve1 and season to taste with salt1 paprica1 a teaspoonful of lemon juice and wine2 cayenne1 mustard and tobasco sauce are approved by some4 ,add one cup of crab meat and one-fourth a cup of canned mushrooms cut in quarters4 ,serve on toast4 ,oyster ,crabs4 ,,ingredients4 #a pint of oyster crabs4 #a tablespoonful of butter4 #a_/b an onion1 sliced4 #a tablespoonful of flour4 #a cup of white stock4 #a teaspoonful of lemon juice4 #a tablespoonful of chopped parsley4 #a yolk of egg4 ,salt and pepper4 ,method4--,melt the butter in the blazer1 add the onion1 and let cook until a light-brown color2 add the flour and mix until smooth2 add the stock and stir until it thickens4 ,add the crab meat1 lemon juice1 parsley1 salt and pepper4 ,beat the yolk of the egg and add two or three spoonfuls of the sauce to it2 mix well1 add to the ingredients in the blazer1 stir constantly1 and serve as soon as heated4 ,crabs a la ,creole4 ,,ingredients4 #a green pepper1 chopped fine4 #a clove of garlic1 chopped fine4 #a small onion1 chopped fine4 #a tablespoonful of butter4 #a cup of tomatoes4 #a cup of crab meat4 ,pepper and salt4 ,method4--,put the butter in the blazer2 when melted1 add the garlic1 onion1 salt1 pepper and tomatoes1 and let cook ten minutes2 add the crab meat 7fresh or canned74 ,serve when hot on sippets of toast4 ,shrimps a la ,poulette4 ,make a sauce of one-fourth a cup1 each1 of butter and flour1 half a teaspoonful of salt1 a dash of pepper and one cup and a half of white stock2 add one tablespoonful of anchovy essence and a quart of shelled shrimps4 ,when hot add the beaten yolks of two eggs1 with half a cup of cream4 ,lastly1 add a tablespoonful of lemon juice and serve1 without boiling1 on sippets of toast4 ,shrimps with ,peas4 ,a pint of shrimps and a cup of peas1 heated in a cup and a half of cream sauce1 are particularly good4 ,anchovy ,toast4 ,put about two tablespoonfuls of clarified butter into the blazer4 ,when hot add bread cut as for sandwiches4 ,brown the bread on one side1 turn1 and brown the other side4 ,spread with anchovy paste and serve at once4 ,anchovy ,toast with ,eggs4 ,prepare the anchovy toast in one chafing-dish1 and1 at the same time1 the eggs in another4 ,beat five eggs slightly1 add half a teaspoonful of salt1 a dash of pepper and half a cup of cream or milk4 ,put a large tablespoonful of butter in the blazer2 when melted1 add the egg mixture4 ,stir until the egg is creamy1 and serve on the anchovy toast4 ,anchovy ,toast with ,spinach4 ,press cooked spinach1 chopped fine1 through a puree sieve2 reheat with a little butter1 salt and two or three drops of tobasco sauce4 ,saute rounds of bread to a golden brown in a little hot butter1 spread with anchovy paste1 and over this spread the puree of spinach4 ,press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise1 having the yolk uppermost4 ,anchovies with ,olives4 ,all the preparations for this dish1 with the exception of sauteing the bread1 may be made some hours before serving4 ,thoroughly wash the anchovies1 cut off the fillets1 and chop very fine with a sprig of parsley and a few chives1 or a slice or two of ,bermuda onion2 put the whole into a mortar and pound well1 adding1 meanwhile1 a little paprica4 ,cut some large selected olives in halves1 take out the stones1 and fill them with the anchovy mixture4 ,cut small rounds of bread an inch and a half in diameter and an inch in thickness2 remove a crumb1 similar in shape to the olive1 from the centre of each4 ,put a little butter into the blazer1 and1 when hot1 saute the rounds of bread on both sides2 drain on soft paper1 put an olive in the centre of each and a little mayonnaise over the whole4 ,five anchovies will suffice to stuff a dozen olives4 ,sardine ,canapes4 ,have ready yolks of eggs1 cooked until firm1 and an equal bulk of sardines1 each rubbed to a paste4 ,mix thoroughly1 and season with salt1 pepper and lemon juice4 ,prepare some bread in the blazer as for anchovy toast2 then spread with the sardine mixture and serve at once4 ,curried ,sardines4 ,mix together one teaspoonful1 each1 of sugar and curry powder and a saltspoonful of salt4 ,put these into the blazer with one cup of cream and half a teaspoonful of lemon juice4 ,stir until the mixture is hot1 then put into it ten or twelve sardines4 ,in the mean time1 heat some butter or oil in a second blazer1 and in it saute some bits of bread a little larger than the sardines1 and round slices of tart apple4 ,serve each sardine on a bit of bread2 pour a little of the sauce over the top and garnish with a round of apple4 ,the slices of apple will keep their shape1 if the apples be cored and then cut into rounds without paring4 ,sardines4 7,french fashion47 ,remove the skins and tails from about a dozen sardines and heat them in the oven4 ,heat some butter or oil in the blazer of one chafing-dish1 and in it saute some bits of bread of suitable shape to serve under the sardines4 ,put in the blazer of another chafing-dish1 over hot water1 the well-beaten yolks of four eggs1 one teaspoonful1 each1 of tarragon vinegar1 cider vinegar and made mustard1 one-fourth a teaspoonful of salt and one tablespoonful of butter4 ,stir the sauce until it is quite thick1 then serve the sardines on the bread with the sauce poured over them4 ,olives are agreeable with this dish4 ,illustration3 ,butter ,balls1 with ,utensils for ,chafing-,dish4 ,illustration3 ,moulded ,halibut with ,creamed ,peas4 ,moulded ,halibut with ,creamed ,peas4 ,two chafing-dishes will be requisite for preparing this delicious luncheon dish4 ,have ready one pound of raw halibut chopped very fine2 beat the yolk of an egg1 add to it one teaspoonful and a fourth of salt1 one-fourth a teaspoonful of white pepper and a few grains of cayenne or paprica4 ,blend a teaspoonful of cornstarch with a little milk2 then add milk to make two-thirds a cup1 stir gradually into the egg and seasonings1 and then very slowly into the fish4 ,lastly1 fold into the mixture one-third a cup of thick cream1 beaten until stiff4 ,butter dariole moulds thoroughly1 arrange a circle of cooked peas around the bottom of each mould1 and fill with the fish preparation two-thirds full4 ,set into the blazer1 surrounded with boiling water2 after the water is again boiling1 turn down the flame so that the water will barely quiver1 and let cook about twenty minutes4 ,prepare1 in the mean time1 in the second blazer1 creamed peas4 ,turn the fish from the moulds and surround with the ,creamed ,peas4 ,have ready one can of peas1 drained1 rinsed1 covered with boiling water and drained again4 ,melt two tablespoonfuls of butter2 add one tablespoonful of flour with one teaspoonful of sugar and half a teaspoonful of salt2 add the peas and one-third a cup of milk1 stir1 and let cook until the liquid begins to bubble4 ,puree of ,fish4 ,scald one quart of milk1 with half an onion and a stalk of celery2 strain into a pitcher and keep hot if convenient4 ,add to the remnants of cold boiled white fish enough canned salmon to make two cups2 chop fine and rub through a puree sieve4 ,cook together in the blazer two tablespoonfuls of butter1 three of flour1 one teaspoonful of salt and a dash of pepper4 ,add the milk gradually1 and1 when all is added and the contents of the blazer are boiling1 put a few spoonfuls of the sauce into the fish and beat until smooth2 add more sauce1 and1 when well diluted and smooth1 turn the whole into the blazer4 ,stir1 and let cook until very hot2 then serve with crackers1 split1 buttered1 and browned in the oven4 ,these proportions give three pints of soup4 ,vegetable purees may be prepared in the same way4 ,salt ,codfish with ,tomato ,sauce4 ,saute one clove of garlic and half an onion1 grated or chopped fine1 in three tablespoonfuls of butter2 add two tablespoonfuls of flour1 one-fourth a teaspoonful of paprica and one pimento1 chopped fine2 also1 add one cup of tomato pulp1 and1 when the sauce boils1 half a pound of hatcheled codfish1 or any salt codfish picked into small pieces and freshened in one quart of cold water4 ,serve1 while hot1 with brownbread sandwiches1 and pickles or pim-olas4 ,salt ,codfish in ,cream ,sauce4 ,pick enough salt codfish into bits to make one cup4 ,let stand in cold water about half an hour4 ,make one cup of cream sauce1 using one tablespoonful and a half of flour1 two tablespoonfuls of butter and one cup of cream2 remove all the water from the fish by wringing in a cheese-cloth1 add the fish to the sauce1 and1 when heated1 stir in a lightly beaten egg4 ,serve upon rounds of toast1 with olives1 or plain lettuce1 or tomato salad4 ,rechauffe of ,fish4 ,,ingredients4 #a cup of cooked fish1 flaked4 #a cup of macaroni1 cooked1 and still hot4 #a_/d a cup of butter4 #a cup of tomato puree4 #a_/b a teaspoonful of salt4 ,dash of pepper4 #h drops of tobasco sauce4 ,method4--,melt the butter in the blazer and toss about in it the macaroni and fish2 add the seasonings and the tomato puree1 which should be well reduced4 ,serve when thoroughly heated4 ,rechauffe of ,fish1 ,no4 #b4 ,,ingredients4 #a pint of cooked fish1 flaked and seasoned4 #a_/d a cup of butter4 #a_/d a cup of flour4 #a cup of fish stock4 #a cup of cream and milk combined4 #a_/b a teaspoonful of salt1 if needed4 #a teaspoonful of anchovy paste4 #a_/b a teaspoonful of paprica4 #b tablespoonfuls of oil4 #b tablespoonfuls of lemon juice4 #a tablespoonful of chopped parsley4 ,method4--,marinate the fish while hot with salt1 pepper1 oil and lemon juice1 adding1 also1 a few drops of onion juice1 if desired4 ,at serving-time make a sauce of the butter1 flour1 salt1 paprica1 stock and cream2 add the paste and the fish1 and1 when the fish is thoroughly heated1 turn down the flame of the lamp or set the blazer into hot water4 ,sprinkle with the parsley and serve4 ,sardines on ,toast4 ,melt two tablespoonfuls of butter in the blazer2 add two tablespoonfuls of flour and a dash of paprica1 and stir until smooth and browned a little2 then add half a cup of stock and half a cup of sherry2 stir until thickened1 then let simmer a few minutes1 and add nearly a cup of sardines1 from which the bones and skin have been removed and the flesh separated into small pieces4 ,let stand until very hot4 ,,cheese ,,confections4 ,you must eat no cheese 4 4 4 it breeds melancholy4 --,b4 ,jonson4 ,art thou come8 ,why my cheese1 my digestion6 --,troilus and ,cressida4 ,cheese is probably the most popular article served from the chafing-dish4 ,what possessor of a chafing-dish has not concocted a rarebit--and the best one ever made8 ,were you ever present when the process of evolving a rarebit was in progress and half the guests were not disappointed in the seasoning8 ,for perfection in this toothsome dish1 mustard is demanded by some2 by others the use of this biting condiment is considered a lapse in culinary taste4 ,the consensus of opinion1 however1 is in favor of paprica2 and1 theoretically1 ,mattieu ,williams considers bicarbonate of soda to be demanded1 not for the sake of seasoning1 but as an aid to digestion4 ,as regards the digestibility of cheese1 and1 consequently1 its adaptability to midnight suppers1 opinions differ widely4 ,dr4 ,hoy1 an excellent authority on diet1 calls cheese a concentrated meat1 a tissue builder1--but not itself a tissue1 and so without waste elements1--a condensed1 compact food product1 and indigestible on account of its very compactness4 ,still1 when the caseine1 or curd1 is softened and broken up by the addition of liquid and gentle heat1 it is rendered more digestible2 and cheese so prepared may be for some1 if taken with no other nitrogenous food1 an acceptable and easily digested article of diet4 ,welsh ,rarebit4 ,,ingredients4 #a tablespoonful of butter4 #a_/b a pound of cheese1 cut fine or grated4 #a_/d a teaspoonful of salt4 ,a dash of paprica4 #a_/b a cup of cream4 ,the beaten yolks of #b eggs4 ,method4--,melt the butter1 add the cheese and seasonings1 and stir until melted2 then add the eggs1 diluted with the cream1 and stir until smooth and slightly thickened4 ,do not allow the mixture to boil at any time in the cooking2 if necessary1 cook over hot water4 ,serve on thin crackers1 hot shredded-wheat or granose biscuit1 or on bread toasted on but one side1 placing the rarebit on the untoasted side4 ,welsh ,rarebit1 ,no4 #b4 ,,ingredients4 #a tablespoonful of butter4 #a_/b a teaspoonful of cornstarch4 #a_/b a cup of thin cream4 #a_/b a pound of mild cheese4 #a_/d a teaspoonful of salt4 #a_/b a saltspoonful of mustard4 ,a few grains of cayenne4 ,method4--,melt the butter2 add to it the cream in which the cornstarch has been stirred4 ,let cook two minutes1 and add the cheese broken into bits4 ,stir until the cheese is melted and the mixture perfectly smooth4 ,add the salt1 mustard and paprica1 and serve at once as above4 ,welsh ,rarebit with ,ale4 ,,ingredients4 #a tablespoonful of butter4 ,generous #a_/b a pound of soft ,american cheese1 broken into bits4 #a_/c a teaspoonful of salt4 #a teaspoonful of mustard4 ,a few grains of cayenne4 #a_/b a cup of ale4 #a egg4 ,method4--,put the butter into the chafing-dish 7using the bath72 when melted1 add the cheese and ale4 ,mix the salt1 mustard and cayenne1 add the egg1 and beat thoroughly4 ,when the cheese is melted1 add the egg mixture and let cook until it thickens4 ,serve as before4 ,halibut ,rarebit4 ,marinate a cup of cooked halibut1 flaked1 with one tablespoonful of olive oil1 a few drops of onion juice1 one tablespoonful of lemon juice1 one-fourth a teaspoonful of salt and a dash of paprica4 ,make a sauce of two tablespoonfuls1 each1 of butter and flour1 one-fourth a teaspoonful of salt and half a cup1 each1 of chicken stock and cream4 ,add two-thirds a cup of grated cheese and the halibut4 ,serve1 as soon as the fish is hot and the cheese melted1 on the untoasted side of bread toasted on one side4 ,oyster ,rarebit4 ,clean and remove the hard muscles from half a pint of oysters2 parboil the oysters in the chafing-dish in their own liquor until their edges curl1 then remove to a hot bowl4 ,put one tablespoonful of butter1 half a pound of cheese broken in small bits1 one-fourth a teaspoonful1 each1 of salt and mustard and a few grains of cayenne into the chafing-dish4 ,while the cheese is melting1 beat two eggs slightly1 and add to them the oyster liquor2 mix this gradually with the melted cheese1 add the oysters1 and turn at once over hot toast4 ,sardine ,rarebit4 ,melt two tablespoonfuls of butter1 add half a pound of fresh cheese1 grated or broken into bits1 and stir constantly while it melts2 then add gradually the beaten yolk of an egg1 diluted with two-thirds a cup of cream4 ,stir until smooth and slightly thickened2 season with a scant half a teaspoonful of paprica1 one-fourth a teaspoonful of salt and a few drops of tabasco sauce4 ,have ready a box of sardines1 drained1 broiled carefully and laid on the untoasted side of bread toasted on one side2 pour the rarebit over the sardines and serve at once4 ,golden ,buck4 ,prepare a rarebit in one chafing-dish2 break some eggs into the blazer of another containing salted water just off the boil4 ,when the eggs are poached and the rarebit ready1 place an egg above the rarebit on each slice of toast4 ,yorkshire ,rarebit4 ,add two slices of broiled or fried bacon to each service of golden buck4 ,mock-,crab ,toast4 ,melt a tablespoonful of butter in the blazer1 turning it about so as to butter the surface thoroughly4 ,put in half a pound of mild cheese1 grated1 and stir until the cheese is melted2 then add the yolks of three eggs1 beaten and diluted with a tablespoonful of anchovy sauce1 a teaspoonful of made mustard1 two tablespoonfuls of lemon juice or vinegar and one-fourth a teaspoonful of paprica4 ,stir until smooth4 ,serve upon the untoasted side of sippets of bread toasted on one side4 ,cheese ,fondue4 ,,ingredients4 #a_/d a pound of cheese broken into bits4 #b tablespoonfuls of butter4 #a tablespoonful of flour4 #a saltspoonful1 each1 of soda and mustard4 #c_/d a cup of milk4 ,a few grains of cayenne or paprica4 #a_/b a cup of stale bread crumbs4 #c eggs4 ,method4--,sift the soda1 mustard and cayenne into the flour and cook in the butter until frothy1 then add the milk gradually2 when the sauce boils1 after all the milk has been added1 put the blazer into the bath1 add the crumbs and cheese1 and cook and stir until the cheese is melted and the mixture becomes smooth2 add the eggs1 beaten until light1 and serve at once4 ,illustration3 ,yorkshire ,rarebit4 ,illustration3 ,curried ,eggs4 7,see page #aia7 ,english ,monkey4 ,,ingredients4 #a cup of milk4 #a egg4 #a tablespoonful of butter4 #a cup of fine bread crumbs from the centre of a stale loaf4 #c_/d to #a whole cup of cheese4 ,method4--,melt the butter1 add the cheese1 and stir while melting2 then add the bread crumbs1 which have been soaked in the milk and the egg lightly beaten4 ,,eggs4 ,new-laid eggs1 with ,baucis' busy care ,turned by a gentle fire1 and roasted rare4 --,dryden4 ,scrambled ,eggs with ,cheese4 ,beat six eggs until whites and yolks are well mixed2 add half a teaspoonful of salt1 a dash of paprica and six tablespoonfuls of milk or cream4 ,melt two tablespoonsful of butter in the blazer1 pour in the egg mixture1 and stir and scrape from the blazer as it thickens4 ,just before it comes to the proper consistency1 sprinkle in half a cup of grated ,parmesan cheese1 still stirring as before1 and turn down the flame or set the blazer into the bath4 ,american dairy cheese may be used instead of the ,parmesan4 ,scrambled ,eggs with ,smoked ,salmon4 ,cook half a cup of smoked salmon1 cut into thin strips1 in a tablespoonful of butter three or four minutes2 then add to the eggs just before the cooking is finished4 ,scrambled ,eggs a la ,union ,club4 ,heat one can of pimentos 7sweet red peppers7 in boiling salted water2 drain1 and serve on rounds of buttered toast the pimentos filled with eggs scrambled with mushrooms or truffles4 ,pour around the pimentos a pint of well-seasoned brown sauce1 to which one-third a cup of madeira has been added4 ,scrambled ,eggs with ,dried ,beef4 ,cut half a pound of dried beef1 sliced thin1 into short match-like strips1 cover with boiling water1 drain at once1 and add six eggs1 beaten slightly1 and one-fourth a cup of milk4 ,put two tablespoonfuls of butter into the blazer2 when hot add the eggs and other ingredients1 and stir and cook until the eggs are set4 ,scrambled ,eggs with ,tomatoes4 ,have ready a pint of tomato pulp1 from which the seeds have been removed1 seasoned with onion1 celery or parsley1 and sweet herbs4 ,put a generous tablespoonful of butter into the blazer2 add the tomato1 and1 when hot1 six eggs1 slightly beaten1 half a teaspoonful of salt and half a saltspoonful of pepper4 ,stir until the contents are of a creamy consistency4 ,serve with brownbread toast4 ,eggs and ,mushrooms a la ,dauphine4 ,,ingredients4 #a pint of thick tomato sauce1 highly seasoned4 #a pint of mushrooms4 #a_/b a teaspoonful of salt4 #a_/b a saltspoonful of pepper4 #f eggs4 ,method4--,cook the mushrooms in the tomato sauce until tender2 add the seasoning and the eggs1 which have been broken into a bowl4 ,lift the whites carefully with a silver or wooden fork while cooking1 until they are set2 then prick the yolks and let them mix with the tomato1 whites of the eggs and mushrooms4 ,serve quite soft on toast4 ,scotch ,woodcock4 ,make a cup of white sauce2 add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise4 ,eggs a la ,italienne4 ,,ingredients4 #e eggs4 #a cup of milk4 #a_/b a cup of boiled spaghetti1 chopped4 #a tablespoonful of butter4 #a_/b a cup of fresh mushrooms1 sliced4 #a teaspoonful of chopped parsley4 #a scant teaspoonful of salt4 ,white pepper4 ,method4--,melt the butter in the blazer and saute in it the sliced mushrooms2 add the milk and spaghetti1 and1 when heated thoroughly1 put the blazer in the bath and add the beaten eggs4 ,stir and cook until the eggs have thickened2 then add the parsley and seasoning1 and serve at once4 ,eggs a la ,parisienne4 ,butter thickly the inner sides of as many dariole moulds as there are individuals to serve4 ,then sprinkle them thickly with fine-chopped parsley1 ham or tongue4 ,break an egg into each mould1 taking care not to break the yolk2 sprinkle over the tops a little salt and pepper1 and set in the blazer surrounded by hot water to two-thirds the height of the moulds4 ,if1 after a time1 the water boils1 even with the lamp turned low1 put the blazer into the bath and continue cooking1 until the eggs are set4 ,the eggs should be covered while cooking4 ,when cooked1 turn from the moulds and serve with a puree of tomatoes4 ,half a cup of sliced mushrooms added to the puree improves this dish4 ,curried ,eggs4 7,see cut facing page #ahf47 ,,ingredients4 #f eggs1 cooked1 in water just below the boiling-point1 #bj minutes4 #a_/b a cup of stock 7fish1 veal or chicken74 #a_/b a cup of milk4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour1 or #a teaspoonful of cornstarch4 #a_/b a teaspoonful of curry-powder4 #a slice of onion4 ,teaspoonful of lemon juice4 ,salt and pepper to taste4 ,method4--,cook the onion in the butter a few minutes1 then remove it and add the flour and curry powder2 when frothy add the milk and stock4 ,as soon as the boiling-point is reached1 set the blazer into the hot-water pan and add the eggs cut in quarters4 ,season with salt and serve on sippets of toast4 ,light meats1 fish1 oysters and lobsters may be prepared in the same way1 omitting the half-cup of milk in the case of oysters4 ,chickens' livers may also be prepared by the same recipe1 in which case the livers should have been cooked previously4 ,or they may be sauted in a little hot butter in one dish1 while the sauce is made in another4 ,shirred ,eggs4 ,butter four or five shirring-dishes4 ,to half a cup of grated bread crumbs and half a cup of chopped chicken or ham add enough cream to mix to a smooth1 moist consistency1 like butter4 ,season to taste with salt and pepper4 ,put a tablespoonful of the mixture into each dish1 break in an egg1 season with a dash of salt and pepper1 cover with more of the mixture1 and cook in the same manner as eggs a la ,parisienne4 ,serve in the cups4 ,eggs4 7,creole style47 ,have prepared on a hot serving-dish a can of tomatoes1 stewed until they are reduced to a scant pint1 and upon the tomatoes rounds of buttered toast for each egg to be served4 ,break some eggs1 one by one1 into a cup1 and turn them into the blazer two-thirds filled with hot water2 turn the flame low and put on the chafing-dish cover2 if the water boils1 turn down the flame4 ,when the eggs are nicely poached1 remove with a skimmer to the toast4 ,pour out the water and melt in the blazer1 browning if desired1 two tablespoonfuls of butter2 add one tablespoonful of lemon juice2 heat to the boiling-point1 dust the eggs with salt and pepper1 pour over the sauce1 and serve4 ,egg ,canapes4 ,have ready1 cooked beforehand1 four hard-boiled eggs2 cut them carefully into halves lengthwise1 remove the yolks1 and press them through a small sieve4 ,soak two anchovies1 then dry and remove the bones and chop them with two or three cold cooked mushrooms and half a teaspoonful of capers2 mix in the sifted yolks1 add a seasoning of salt1 pepper and paprica1 and one teaspoonful of tarragon vinegar4 ,this work may be done some hours before the time of serving4 ,have a little oil or clarified butter in the blazer1 and saute in it some rounds of bread--one for each half of an egg4 ,when the bread is of good color on one side1 turn it and place half an egg--the space from which the yolk was taken being filled with the anchovy mixture--on the bread2 cover the blazer1 and1 when the second side of the bread is browned nicely and the egg hot1 serve at once4 ,eggs with ,asparagus4 ,,ingredients4 #a cup of asparagus peas4 #a cup of asparagus liquor4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour4 #a_/d a teaspoonful of salt4 ,paprica4 #c or #d eggs4 ,method4--,cut the asparagus in pieces of the size of a pea and cook until tender4 ,in cooking1 reserve the tips until the other pieces are partially cooked1 or1 being more tender1 they will become broken while the others are still uncooked4 ,make a sauce of the butter1 flour1 salt1 paprica1 and water in which the asparagus was cooked1 or use half a cup of cream in the place of part of the asparagus liquor4 ,when the sauce boils1 add the asparagus and mix lightly with the sauce2 break the eggs1 one after another1 into a cup and slide them carefully on to the top of the asparagus4 ,season with a sprinkling of salt and pepper1 and1 if desired1 a grating of nutmeg4 ,set the blazer into the bath and put on the cover4 ,when the eggs are nicely poached1 remove the eggs1 with the asparagus below1 on to rounds of toasted and buttered bread4 ,eggs with ,spinach4 ,prepare in the same manner1 using for one cup of chopped spinach one-third the quantity of sauce given above4 ,if convenient1 the eggs may be poached in a second dish1 and in milk1 water or stock4 ,eggs4 7,italian ,style47 ,cut six cold1 hard-boiled eggs into eighths lengthwise2 add these1 with a cup of cooked macaroni and half a cup of grated ,parmesan cheese1 to two cups of white sauce1 at the boiling-point1 in the blazer4 ,set over hot water1 add a teaspoonful of onion juice1 a teaspoonful of chopped parsley1 salt and anchovy essence to taste1 and serve very hot4 ,,dishes ,,largely ,,vegetarian4 ,although the cheer be poor1 ',twill fill your stomachs4 --,titus ,andronicus4 ,macaroni a la ,italienne4 ,have ready one-fourth a pound of macaroni1 cooked until tender1 but not broken1 in boiling salted water1 and then drained1 and rinsed in cold water4 ,make a sauce of two tablespoonfuls of butter1 one tablespoonful of flour1 one-fourth a teaspoonful1 each1 of salt and paprica1 half a cup of well-seasoned stock and half a cup of well-reduced tomato pulp4 ,add the drained macaroni and stir occasionally1 while it becomes thoroughly heated1 then add one-fourth a cup of grated ,parmesan cheese4 ,lift the macaroni with a fork and spoon so as to mix thoroughly with the cheese1 and serve at once4 ,strain the tomatoes through a sieve sufficiently fine to keep back the seeds1 and cook the pulp1 very slowly1 until reduced to at least half its bulk4 ,a more hearty dish may be served by adding1 just before the cheese1 three-fourths a cup of cold tongue cut in thin slices and then stamped into small fanciful shapes with a ,french cutter2 or the tongue may be cut simply in small cubes4 ,asparagus ,peas4 ,scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long4 ,cook in boiling salted water until tender2 drain1 and keep the peas hot4 ,for three cups of peas make one cup of drawn-butter sauce1 using as liquid the water in which the asparagus was cooked1 or white stock4 ,add the peas to the sauce2 beat the yolks of two eggs1 add half a cup of cream1 and stir into the sauce and peas2 add1 also1 one tablespoonful of butter4 ,serve on croutons of fried bread1 or in cases made of shredded-wheat biscuit4 ,fresh ,mushrooms and ,sweetbreads4 ,soak one pair of sweetbreads in cold water2 cover with boiling salted water and let boil three minutes1 then simmer twenty minutes2 cool1 and cut in small cubes4 ,saute in two tablespoonfuls of hot butter sufficient mushroom caps1 peeled and broken into pieces1 to make with the sweetbreads two cups and a half4 ,make a sauce in the blazer1 using one-fourth a cup1 each1 of butter and flour1 one cup of chicken stock and half a cup of cream2 add the sweetbreads and mushrooms1 one tablespoonful of lemon juice1 and1 if desired1 the yolks of two eggs1 beaten and diluted with one-fourth a cup of cream or sherry4 ,serve on toast1 in patty cases1 or in cases of shredded-wheat biscuit4 ,mushroom ,cromeskies4 7,see cut facing page #aih47 ,peel the caps of fresh mushrooms2 wrap each mushroom in a slice of bacon1 pinning the bacon around the mushroom with a wooden toothpick4 ,saute in a hot blazer and serve on toast4 ,these are particularly good1 cooked in a hot oven in a double broiler resting over a baking-pan4 ,creamed ,mushrooms4 ,wipe carefully half a pound of mushrooms2 peel the caps and break them in pieces4 ,reserve the stems for another dish4 ,melt three tablespoonfuls of butter in the blazer and in it saute the mushrooms2 dust with salt and pepper1 add two tablespoonfuls of flour1 and1 when cooked in the butter1 one cup of cream1 gradually2 stir until the sauce boils1 let simmer a few minutes1 then serve with toast or crackers4 ,artichokes a la ,bordelaise4 7,,mrs4 ,e4 ,m4 ,,lucas47 ,put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp2 when the crumbs are well moistened with the butter1 add a teaspoonful of fine-minced parsley1 one pint of cooked artichokes cut into small cubes1 half a teaspoonful of salt1 a dash of cayenne and half a pint of rich1 sweet cream4 ,let boil up once and put out the flame2 add a teaspoonful of lemon juice and half a teaspoonful of the grated rind of a lemon 7or omit the grated rind72 stir well and serve at once4 ,puff-balls ,sauted4 ,heat three tablespoonfuls of butter or oil in the blazer4 ,cut the puff-balls in slices half an inch in thickness1 season with salt and pepper1 dip in egg and bread crumbs1 and saute in the blazer to a golden brown4 ,mushrooms and ,macaroni4 7,italian style47 ,put one tablespoonful of butter and one teaspoonful of lemon juice into the blazer2 add a dozen peeled mushrooms1 broken into pieces and blanched1 and cook slowly1 covered1 five or six minutes4 ,then add one cup and one-fourth of milk1 and1 when scalded1 stir in two tablespoonfuls1 each1 of butter and flour1 creamed together4 ,when the sauce boils1 add one-fourth a pound of macaroni1 cooked and blanched in the usual manner2 heat over hot water1 and1 just before serving1 add one-fourth a cup of grated cheese4 ,canned ,peas with ,egg4 ,rinse1 drain1 and rinse again in boiling water one can of peas4 ,add two tablespoonfuls of butter1 one teaspoonful of sugar1 half a teaspoonful of salt and a dash of pepper4 ,beat the yolk of an egg1 dilute with four tablespoonfuls of cream1 and stir into the peas4 ,serve as soon as the egg thickens slightly4 ,illustration3 ,mushroom ,cromeskies4 7,ready for cooking47 7,see page #aig7 ,illustration3 ,prune ,toast4 7,see page #bag7 ,curried ,vegetables4 ,make a sauce of one-fourth a cup1 each1 of butter and flour1 one tablespoonful of curry powder1 half a teaspoonful of salt1 a dash of pepper and a pint of milk2 add half a teaspoonful of onion juice1 one cup of cooked peas1 half a cup1 each1 of potato balls1 turnips cut into cubes or fanciful shapes1 and carrots cut into straws4 ,potatoes a la ,maitre d',hotel4 ,,ingredients4 #a pint of potato balls1 cut with ,french cutter1 and cooked tender1 may be used either hot or cold4 #a cup of milk4 #b tablespoonfuls of butter4 #b yolks of eggs4 #a tablespoonful of lemon juice4 #a tablespoonful of parsley1 finely chopped4 #a_/b a teaspoonful of salt4 ,a dash of pepper4 ,method4--,heat the milk and potatoes in the blazer over hot water4 ,cream the butter and add the yolks of the eggs1 beating them in well2 add the parsley and seasonings1 mix thoroughly1 and1 when the potatoes are hot and have absorbed part of the milk1 stir the egg and butter into them2 add the lemon juice and serve at once4 ,white ,hashed ,potatoes4 ,butter the blazer and put into it about three cups of cold chopped potato1 salted during the chopping4 ,pour over the potato a little hot stock1 or water1 and scatter some bits of butter over the top4 ,cover1 and cook slowly1 without stirring or browning1 until thoroughly heated4 ,string ,beans a la ,lyonnaise4 ,melt three tablespoonfuls of butter in the blazer2 add a fine-sliced onion and saute to a delicate brown2 add a quart of string beans1 cooked1 a dash of pepper1 a grating of nutmeg and a little salt2 heat thoroughly1 tossing the beans occasionally2 add a teaspoonful of chopped parsley1 a tablespoonful of lemon juice and another tablespoonful of butter1 in bits1 and serve at once4 ,tomato ,sandwich4 ,,ingredients4 #f shredded-wheat biscuit4 #d medium-sized tomatoes4 #a_/b a teaspoonful of salt4 #h teaspoonfuls of sugar1 or #h teaspoonfuls of mayonnaise dressing4 ,method4--,peel the tomatoes1 cut in small pieces1 add the salt1 and sugar1 if used1 and set aside in a cool place4 ,split the biscuits1 dip the inside lightly into cold water without wetting the outside1 put the halves together1 and arrange in a buttered blazer2 cover1 and heat over hot water2 then separate the halves1 and1 using a knife dipped in hot water1 spread with butter4 ,put a layer of tomatoes on the bottom half1 if sugar has not been used1 add the salad dressing1 and cover with the top of the biscuit1 pressing it down lightly4 ,kornlet ,oysters4 ,to one cup of kornlet add two well-beaten eggs1 two tablespoonfuls of flour1 a scant half teaspoonful of salt and a dash of paprica4 ,drop1 by spoonfuls1 into a hot1 well-oiled blazer and cook to a golden brown1 turn1 and brown the other side4 ,kornlet ,oysters1 ,no4 #b4 ,to one can of kornlet add a teaspoonful of soda1 two well-beaten eggs1 salt and pepper1 and enough fine cracker crumbs to hold the mixture together4 ,drop from a spoon and cook as above4 ,,rechauffes ,,and ,,olla-,,podrida ,take heed of enemies reconciled and meats twice cooked4 ,suggestions ,concerning ,rechauffes4 ,many of the dishes prepared in the chafing-dish are rechauffes of cold cooked meats1 including game and fish4 ,the composition of such dishes is called the flower of cookery3 but it is well to remember that we are dealing with a class of foods that are more digestible when cooked rare2 also1 that in these cases digestibility decreases in proportion to the length of time1 as well as the number of times1 the article has been cooked4 ,the meat or fish composing such dishes should not come into direct contact with the source of heat2 after being freed from skin1 bone and fat1 they should simply be heated in a hot sauce over hot water4 ,corned-,beef ,hash4 7,spanish style47 ,chop together very fine the corned beef and potatoes and a half or a whole green pepper1 after having removed the seeds and veins2 put two tablespoonfuls of butter into the blazer 7over hot water71 add the chopped ingredients1 and season to suit the taste1 adding a little stock or milk to moisten2 mix thoroughly1 then cover1 and stir occasionally until heated through4 ,put a few bits of butter here and there over the top1 and serve when melted4 ,use an equal quantity of meat and potato1 or twice as much potato as meat4 ,serve with olives1 pickles or a light vegetable salad4 ,mock ,terrapin4 ,have ready cooked half a calf's liver 7it may be boiled or braised with vegetables74 ,cut it into small cubes4 ,put one-fourth a cup of butter into the blazer2 when colored a little add the cubes of liver dredged with two tablespoonfuls of flour1 one-fourth a teaspoonful of paprica and half a teaspoonful of salt4 ,stir and cook until the flour is blended with the butter2 then add one cup of water or stock and one teaspoonful of chopped parsley4 ,as soon as the sauce boils1 add one-fourth a cup of cream1 two hard-boiled eggs chopped fine1 and one teaspoonful of lemon juice4 ,serve on toast1 with quarters of lemon cut lengthwise4 ,note4--,cream may be used in the place of stock1 and the yolks of two uncooked eggs instead of the cooked eggs4 ,spaghetti4 7,queen style47 ,cut cold cooked chicken or turkey and cooked tongue 7enough to make one cup of meat7 in dice2 cut into inch-length pieces cooked spaghetti enough to make one cup4 ,put one cup and a half of thin cream into the blazer over hot water1 and1 when hot1 add the meat and spaghetti4 ,beat the yolks of two eggs1 add two tablespoonfuls of cream1 and stir into the hot mixture2 add1 also1 half a teaspoonful 7scant7 of salt and a dash of paprica4 ,stir constantly until the mixture thickens slightly1 then serve at once with toast or crackers4 ,scrambled ,ham and ,eggs4 ,put a tablespoonful of butter in the blazer4 ,break six eggs into a bowl1 add six tablespoonfuls of water1 and beat until you can take up a spoonful4 ,add about a cup of fine-chopped ham and mix well4 ,pour into the blazer1 and cook until creamy1 stirring constantly4 ,chicken ,klopps with ,bechamel ,sauce4 ,,ingredients4 #b cups of cold chicken1 chopped4 #a_/d a teaspoonful of celery pepper4 #a teaspoonful of chopped parsley4 ,the unbeaten whites of #d eggs4 #a teaspoonful of salt4 ,method4--,when ready to cook1 mix the ingredients together thoroughly and form into round balls4 ,place the balls carefully in water just off the boil1 and1 in about five minutes1 or as soon as the egg seems poached1 remove the klopps with a skimmer4 ,serve with ,,bechamel ,,sauce4 ,,ingredients4 #a_/c a cup of butter4 #a_/c a cup of flour4 #a cup of cream4 #a cup of chicken stock4 #a_/b a teaspoonful of salt4 ,a dash of paprica4 ,the beaten yolks of #a or #b eggs4 ,method4--,make the sauce in the usual manner1 but do not let it boil after the yolks of the eggs are added4 ,minced ,ham a la ,poulette4 ,to each cup of fine-chopped ham add one tablespoonful of fine bread crumbs1 softened with cream or milk4 ,season with salt and pepper4 ,heat thoroughly and spread on rounds of moist buttered toast4 ,place a poached egg on each slice4 ,use two dishes4 ,epicurean ,canapes4 ,heat a little butter in the blazer2 saute in it some narrow strips of bread and spread them thickly with the mixture used for epicurean sandwiches4 ,press a pitted olive in the centre of each and serve at once4 ,aberdeen ,sandwiches4 ,heat one-fourth a cup of chopped cold tongue or ham1 and half a cup of chopped veal or chicken1 with half a cup of good sauce and two tablespoonfuls of curry paste 7curry powder mixed with just enough water to form a paste74 ,let the mixture simmer five minutes1 stirring constantly2 then set aside to become cool4 ,have some bits of bread prepared as for sandwiches4 ,heat some clarified butter in the blazer1 and in it saute the bread a delicate brown1 and drain on soft paper4 ,spread with the cold mixture1 press two pieces together1 and heat over hot water five or ten minutes4 ,serve hot4 ,calf's ,head en ,tortue4 ,peel a dozen mushrooms2 break the caps in pieces and chop the stems very fine4 ,saute in three tablespoonfuls of butter1 adding1 if desired1 half an onion cut fine4 ,sprinkle in one-fourth a cup of flour1 half a teaspoonful1 each1 of salt and paprica1 and1 when the ingredients are well blended1 add gradually one cup and a half of stock and one-fourth a cup of tomato juice4 ,let simmer a few moments1 after the sauce boils2 then add one pint of meat from a calf's head1 cooked and cut in cubes4 ,woodcock ,toast4 ,pound to a paste the freshly boiled livers of two fowls 7ducks preferred71 one teaspoonful of anchovy paste 7or one anchovy may be pounded with the livers71 half a teaspoonful of sugar1 one tablespoonful of butter1 one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs4 ,pass through a sieve1 dilute with a little hot cream from a cup of cream heated over hot water1 stir1 and return to the rest of the cream4 ,stir until thickened1 then pour over sippets or rounds of toast sauted a golden brown in a little butter4 ,scotch ,woodcock4 ,beat thoroughly three eggs and three teaspoonfuls of anchovy paste4 ,put this into the chafing-dish over hot water with three-fourths a cup of milk and stir until thick4 ,spread sippets of toast with butter and then with anchovy paste1 and turn the woodcock upon them4 ,calves' ,brains and ,mushrooms a la ,poulette4 ,saute a clove of garlic1 cut fine1 in two tablespoonfuls of butter2 add half a pound of mushrooms1 peeled and broken in pieces1 one-fourth a cup of flour1 and saute until well browned4 ,then add one-fourth a teaspoonful1 each1 of mace and paprica1 half a teaspoonful of salt and one cup and a half of stock1 and cook five or six minutes4 ,then add the yolks of two eggs1 one tablespoonful of lemon juice1 one tablespoonful of chopped parsley and three calves' brains1 cooked1 and cut in dice4 ,serve in timbale cases1 or upon croustades of bread4 ,beef ,tea in ,chafing-dish4 ,cut juicy round steak into pieces about two inches square4 ,heat the blazer very hot2 heat also a wooden lemon-squeezer in hot water or in any way that is most convenient4 ,put the meat into the hot blazer1 turn again and again with a fork1 keeping the blazer very hot4 ,when the bits of meat are heated throughout1 squeeze them1 one by one1 with the lemon-squeezer1 into a hot bowl4 ,season with salt and serve at once4 ,salmi of ,duck or ,game4 ,,ingredients4 ,pieces of game4 #a_/c a cup1 each1 of butter and flour4 #a tablespoonful1 each1 of carrot and onion slices4 #b cups of rich brown stock1 highly seasoned4 #a_/d a cup of madeira4 #a cup of peas or flageolets1 cooked4 ,method4--,cook the butter1 onion and carrot in the blazer until well browned4 ,skim out the onion and carrot and add the flour1 pepper and salt4 ,add the stock4 ,as soon as the sauce is cooked1 add the madeira1 the pieces of game1 and the peas or flageolets4 ,serve as soon as the meat is hot4 ,salmi of ,duck1 ,no4 #b4 ,,ingredients4 #a pint of thin slices of duck4 #b tablespoonfuls1 each1 of butter and flour4 #a pint of brown stock4 #a tablespoonful of catsup4 #aj or #ae drops of onion juice4 #a teaspoonful of lemon juice4 #f mushrooms1 cut in pieces4 #a tablespoonful of currant jelly4 ,salt and pepper to taste4 ,method4--,brown the butter and make a sauce with the flour1 seasoning and stock4 ,add the duck and mushrooms1 simmer twenty minutes1 add the currant jelly1 and garnish with croutons4 ,sweetbreads ,sauted4 ,split parboiled sweetbreads into two pieces4 ,wipe dry1 sprinkle with salt1 pepper and flour2 or season with salt and pepper1 and egg-and-bread-crumb them4 ,saute in the blazer in hot olive oil1 or butter1 until nicely browned on both sides4 ,serve with ,french peas or tomato sauce4 ,chicken with ,mushrooms4 ,melt one-fourth a cup of butter in the blazer2 add six mushroom caps1 peeled and sliced1 and cook slowly1 with a teaspoonful of grated onion1 about six minutes2 add two tablespoonfuls of flour1 stir until smooth1 then add one cup of cream1 stock or milk1 pepper and salt1 and a few grains of mace4 ,when the sauce boils1 stir in one pint of chicken1 finely chopped1 and serve as soon as hot4 ,sweetbreads1 lamb or veal may be served in the same manner4 ,chopped ,beef4 ,chop half a pound of raw beef1 from the tender part of the round1 very fine4 ,rub the bottom of the hot blazer with butter1 put in the meat with one teaspoonful of grated onion1 stir1 and cook four or five minutes2 add two tablespoonfuls of butter1 salt and pepper1 and serve at once4 ,this is good with bread1 but better with baked potatoes4 ,a pound of beef may be cooked at one time in a chafing-dish of good size1 and the grated onion increased to suit the taste4 ,the juice1 of which there will be a large quantity1 may be thickened with flour and butter creamed together2 but it is better unthickened4 ,chicken ,timbales4 ,pass the breast of a raw chicken through a meat-chopper five or six times2 beat in1 one at a time1 the whites of two small eggs 7the whites of the eggs are not to be previously beaten71 then beat in very gradually one cup of thick cream4 ,season with half a teaspoonful of salt and one-fourth a teaspoonful of white pepper4 ,turn the mixture into buttered moulds1 set them in the blazer1 and cook1 surrounded with hot water to two-thirds their height and covered1 about twenty minutes4 ,the water should not boil2 if1 with the flame turned low1 it still boils1 set the blazer into the bath1 in which the water may boil vigorously without harm to the timbales4 ,serve with ,,bechamel ,,sauce4 ,melt two tablespoonfuls of butter1 add two tablespoonfuls of flour1 one-fourth a teaspoonful of salt1 a dash of pepper and half a cup1 each1 of chicken stock and cream2 add the beaten yolk of one egg and let stand over hot water five minutes4 ,or1 ,,mushroom ,,sauce4 ,make as above1 substituting one-fourth a cup of mushroom liquor for a part of the chicken stock1 and adding with the egg half a can of mushrooms1 or a cup of fresh mushrooms sauted in two tablespoonfuls of butter4 ,supreme of ,chicken4 ,chop fine the breast of a raw chicken4 ,beat one egg1 add the chicken1 and continue beating until smooth2 then add three eggs1 one at a time1 beating each egg in thoroughly4 ,add a generous teaspoonful of salt1 a saltspoonful of white pepper1 a dash of black pepper and one pint of cream4 ,butter twelve small moulds and ornament them with truffles4 ,fill with the chicken mixture1 cover with buttered paper1 and steam twenty minutes4 ,or1 put in a pan of boiling water and cook in a moderate oven till the centres are firm4 ,serve with mushroom or bechamel sauce4 ,these can be cooked and left in the moulds and then reheated4 ,it will take about fifteen minutes to reheat4 ,egg ,timbales4 ,beat six eggs without separating1 add a scant teaspoonful of salt1 a dash of pepper1 a teaspoonful of chopped parsley1 twenty drops of onion juice and one cup and a half of rich milk4 ,stir till well mixed4 ,butter small-sized timbale moulds and fill two-thirds full with the mixture4 ,place moulds in the blazer1 pour boiling water about them three-fourths to the tops of the moulds1 and let cook about twenty minutes1 or till the centres are firm2 turn out of the moulds on to a warm platter1 and pour about them a thin bread sauce4 ,,bread ,,sauce4 ,to one pint of milk add half a cup of fine1 stale bread crumbs1 a small onion with six cloves stuck in it1 half a teaspoonful of salt and a few grains of cayenne4 ,cook in the double boiler for about an hour2 stir occasionally4 ,remove the onion1 beat well1 and add one tablespoonful of butter4 ,put one tablespoonful of butter over the fire in a small saucepan2 when hot add two-thirds a cup of rather coarse bread crumbs2 stir over a hot fire till they are brown and crisp4 ,sprinkle over the timbales and sauce4 ,add a sprig of parsley to the top of each timbale4 ,pan-,broiling4 ,chops1 birds1 venison1 hamburg1 sirloin and other steaks1 even spring chickens1 may be cooked successfully in the chafing-dish2 but they are not the dishes upon which an amateur should begin his experiments4 ,heat the blazer very hot1 brush over the surface with a brush dipped in olive oil 7or use a butter-ball and a fork71 lay in the article to be cooked1 sear upon one side1 turn and sear upon the other2 repeat1 turning and cooking until done to taste2 five minutes will suffice for small lamb chops4 ,serve with ,maitre d',hotel ,butter4 ,beat four tablespoonfuls of butter to a cream2 add half a teaspoonful of salt and a few grains of pepper1 also one tablespoonful of parsley1 chopped very fine1 and one tablespoonful of lemon juice1 very slowly4 ,fillets of ,beef1 ,mushroom ,sauce4 ,have half a dozen slices cut crosswise from a neatly trimmed fillet of beef4 ,the slices may be cut of any thickness desired1 but from half to three-fourths an inch is preferable for chafing-dish cookery4 ,melt two tablespoonfuls of butter in a hot blazer2 lay in the meat1 and cook four or five minutes1 turning every ten seconds4 ,the heat should be well maintained throughout the cooking4 ,season with salt when half cooked4 ,in another blazer make a cup of brown sauce2 brown two tablespoonfuls of butter1 add four tablespoonfuls of flour1 and1 when this is well browned1 add half a cup of very rich brown stock and half a cup of liquid from the mushroom can4 ,season to taste with ,kitchen ,bouquet1 salt1 and a few drops of tabasco sauce1 then add half a bottle of mushrooms1 cut in halves4 ,serve as soon as the mushrooms are hot4 ,fillets of ,lamb1 ,cherry ,sauce4 ,for the fillets use either the fillet from the loin or the top of a best end of a loin boned4 ,cut the meat in slices or rounds1 and saute in hot butter in the blazer4 ,season with salt and pepper and pour into the blazer half a cup of maraschino cherries with half a cup of the liquid from the bottle4 ,candied cherries that have stood half an hour in half a cup of boiling water1 on the back of the range1 and then mixed with half a cup of sherry wine1 may be used in place of the maraschino cherries4 ,this sauce may also be used with fillets of beef or young turkey4 ,ham ,timbales4 ,,ingredients4 #a-a_/b cups of milk or thin cream4 #a cup of cold1 cooked ham1 chopped fine4 #a_/d a cup of fine bread crumbs4 ,the yolks of #b hard-boiled eggs4 ,two raw eggs4 ,a few drops of tabasco sauce4 #a_/b a teaspoonful of salt4 ,take the bread crumbs from the centre of a stale loaf4 ,pass the cooked yolks of eggs through a sieve4 ,add the ham1 crumbs1 yolks1 salt and tabasco to the raw eggs beaten and mixed with the milk4 ,when thoroughly mixed turn into timbale moulds very carefully buttered4 ,fit papers into the bottoms of the moulds before buttering4 ,set these in the blazer1 surround with hot water1 letting it come half way to the top of the moulds4 ,heat the water to the boiling-point1 then set the blazer into the hot-water pan partly filled with boiling water1 cover and cook until the mixture is firm in the centre4 ,serve1 turned from the moulds1 with cream or tomato sauce1 flavored with onion1 or with peas heated in a cream sauce4 ,fillets of ,chicken4 7,chafing-dish ,style47 ,remove the breast from a plump and tender chicken and separate from the bone and skin4 ,detach the small fillets1 then cut each side into two or three lengthwise slices the size of the small fillets4 ,keep covered closely until ready to cook4 ,heat the blazer very hot1 butter slightly1 and in it lay the fillets and sprinkle with the juice of half a lemon1 salt and white pepper2 add1 also1 one-third a cup of chicken stock and a tablespoonful of sherry4 ,cover and let cook about ten minutes4 ,in the meantime prepare a sauce in a second chafing-dish1 using two tablespoonfuls1 each1 of butter and flour1 a dash of salt and pepper1 and one cup of stock1 in making which a small piece of ham or bacon was used4 ,add also a tablespoonful of mushroom or tomato catsup and a tablespoonful of sherry wine4 ,mutton ,rechauffe4 7,creole ,style47 ,melt three tablespoonfuls of butter in the blazer and saute in this a tablespoonful1 each1 of green pepper and onion1 chopped fine2 add three tablespoonfuls of flour and half a teaspoonful of salt1 and stir and cook until frothy2 then add1 gradually1 one cup of brown stock and half a cup of tomato puree 7cooked tomato strained74 ,let boil two or three minutes1 then set over hot water and stir in one cup of cold roast mutton cut in strips or cubes1 and half a cup of cooked macaroni1 blanched and drained4 ,two or three mushrooms or a tablespoonful of mushroom catsup improves this dish4 ,baba or ,wine ,cake4 ,this cake may be made some days in advance1 and when wished reheated in a sauce made in the chafing-dish4 ,baba is baked in a large mould and cut in slices1 or in individual cylindrical or baba moulds4 ,,baba4 ,,ingredients4 #a lb4 of flour4 #a cake of compressed yeast4 #a_/b a cup of water4 #aj oz4 of butter 7#a-a_/d cups74 #a_/d a teaspoonful of salt4 #a_/b a cup of sugar4 #h eggs4 #a_/b a cup of currants1 sultanas or sliced citron4 ,make a sponge of the yeast1 softened in the water1 and flour to knead4 ,knead the little ball of dough until elastic1 and put into a small saucepan of lukewarm water4 ,meanwhile add the butter1 sugar1 salt and three of the eggs to the rest of the flour1 and beat with the hand until all are evenly blended2 then add the rest of the eggs1 one after another4 ,when the ball of dough rises to the top of the water and is light1 remove from the water with a skimmer and beat it into the egg paste2 beat for some minutes1 then beat in the fruit4 ,turn the mixture into the mould or moulds1 leaving room for the cake to double in bulk4 ,let rise in a temperature of #fh deg4 ,f4 ,when nearly doubled in bulk1 bake from twenty to fifty minutes4 ,,sauce ,,for ,,baba4 ,let two cups of sugar and one cup of water boil in the blazer about six minutes1 then add one-fourth a cup1 or more1 of maraschino1 rum or sherry wine4 ,lay the baba1 sliced or in individual forms1 into the hot syrup and let stand a few minutes1 basting the cake with the syrup4 ,when hot1 serve with or without whipped cream4 ,half a cup of apricot or quince marmalade may be added with the wine4 ,fig ,toast4 7,see cut facing page #aih47 ,wash carefully and cook in boiling water half a pound of pulled figs until tender2 add one fourth a cup of sugar and the grated rind and juice of half a lemon4 ,cook until the syrup is well reduced4 ,cut the crust from a thick slice of bread and saute to a golden brown1 first on one side1 then on the other1 in two tablespoonfuls of hot butter4 ,drain the bread on soft paper2 then heap the figs upon it1 cover with two-thirds a cup of thick cream and a scant fourth a cup of sugar1 beaten until stiff4 ,serve at once4 ,prunes1 apricots1 peaches1 pears1 or strawberry preserves1 may be prepared in the same manner4 ,if preserves be used1 omit the sugar from the cream4 ,sponge cake may be used in the place of bread4 ,pineapple ,sponge4 ,heat one pint of grated pineapple over hot water1 sprinkle into it one-third a cup of fine tapioca 7a quick-cooking kind71 mixed with two-thirds a cup of sugar1 and half a teaspoonful of salt2 when the tapioca is transparent1 add the juice of a lemon1 and fold in the whites of two eggs1 beaten until dry4 ,serve with cream and sugar4 ,tapioca-and-,banana ,sponge4 ,sprinkle half a cup of tapioca and two-thirds a cup of sugar into one pint of boiling water2 add half a teaspoonful of salt and cook over hot water1 stirring occasionally4 ,when the tapioca is transparent1 add the juice of two lemons1 and fold in the whites of two eggs1 beaten until dry4 ,serve spread over sliced bananas1 with cream and sugar1 or with a cold boiled custard1 previously made4 ,this dish may be prepared with canned peaches1 apricots or quinces1 using the juice of the fruit instead of water4 ,,index4 ,aberdeen ,sandwiches1 #bje ,aigrettes1 ,cheese1 #aji ,almond-and-,peach ,salad1 #id ,almonds and ,walnuts1 ,to ,blanch1 #ab ,anchovy ,salad1 #gd ,anchovy ,toast1 #age with ,eggs1 #age ,spinach1 #agf ,anchovies with ,olives1 #agf ,apple1-,celery-and-,walnut ,salad1 #ib ,artichoke ,salad1 #de -and-,tomato ,salad1 #dd ,artichokes a la ,bordelaise1 #aig ,asparagus with ,eggs1 #aic ,peas1 #aif ,salad1 #df ,salad1 ,egg ,garnish1 #dg -and-,cauliflower ,salad1 #df ,salmon ,salad1 #df ,tips in ,turnips1 #df ,aspic ,jelly from ,bouillon ,capsules1 etc41 #ajj ,aspic ,jelly1 ,chicken ,stock for1 #ii 1 ,consomme for1 #ih for ,garnishing1 #ig ,oysters in1 #fe ,recipe for1 #ig for ,sandwiches1 #abg1 #abh ,baba1 #baf ,baba1 ,sauce for1 #baf ,bacon ,salad1 #hd ,bacon ,sauce1 #bg ,baking ,powder ,biscuit1 #aci ,balls1 ,cheese1 #ajg ,bamboo ,sprouts1 ,shrimp-and-,lettuce ,salad1 #gd ,banana-and-,orange ,salad1 #ic ,banana-and-,tapioca ,sponge1 #bah ,bar-le-,duc-and-,cheese ,sandwiches1 #ace ,bean1 ,white1 ,salad1 #cb ,bechamel ,sauce1 #bje1 #baj ,beef1 ,chopped1 #bji 1 ,fillets of1 #bac ,hash1 ,corned1 #bjb ,sandwiches1 ,corned1 #aai ,beef ,tea in ,chafing-,dish1 #bjg ,beet-and-,cream ,cheese ,sandwiches1 #abe ,beets and ,brussels ,sprouts1 ,salad of1 #ce ,beets1 ,stuffed1 #cd ,bernaise ,sauce1 #bh ,beverages with ,sandwiches1 #aah ,biscuit1 ,baking ,powder1 #aci 1 ,sandwich1 #aci ,bluefish ,salad1 #fj1 #ge ,boiled ,dressing for ,chicken ,salad1 #bf ,boiled ,salad ,dressing1 #bf ,boston ,brown ,bread1 #ach ,boudins-de-,saumon ,salad1 #fa ,bread1 ,boston ,brown1 #ach 1 ,entire ,wheat1 #acg 1 ,pulled1 #aci 1 ,rice1 #ach 1 ,wheat1 ,two ,loaves of1 #acg 1 for ,sandwiches1 #aaf 1 ,to ,give ,glossy ,crust1 #adj ,brook ,trout ,salad1 #ee in ,aspic1 #ee ,cabbage and ,cauliflower1 ,to ,clean1 #ad ,calf's ,head en ,tortue1 #bjf ,canapes1 ,egg1 #aic 1 ,epicurean1 #bje 1 ,oyster1 #afh ,cauliflower-and-,asparagus ,salad1 #df ,cauliflower ,salad1 ,egg ,garnish1 #di ,caviare ,sandwich ,rolls1 #abj ,celery1 ,apple-and-,nut ,salad1 #ib -and-,chestnut ,salad1 #ib ,celery-and-,nut in ,border1 #dc ,celery-and-,oyster ,salad1 #ff ,celery ,sandwiches1 #abj ,celery1 ,to ,fringe1 #ae 1 ,to ,keep1 #af ,ceylon ,cocoa1 #ade ,chafing-,dish ,appointments1 #aec ,chafing-,dish ,recipes3 ,aberdeen ,sandwiches1 #bje ,anchovy ,toast1 #age with ,eggs1 #age ,spinach1 #agf ,anchovies with ,olives1 #agf ,artichokes a la ,bordelaise1 #aig ,asparagus ,peas1 #aif ,baba on ,wine ,cake1 #baf ,bechamel ,sauce1 #baj ,beef ,tea in ,chafing-,dish1 #bjg ,bread ,sauce1 #baa ,buttered ,lobster1 #afi ,calf's ,head en ,tortue1 #bjf ,calves' ,brains and ,mushrooms1 ,poulette1 #bjg ,canned ,peas with ,egg1 #aih ,cheese ,fondue1 #ahf ,chicken ,klopps with ,bechamel ,sauce1 #bjd ,chicken ,timbales1 #baj ,chicken with ,mushrooms1 #bji ,chopped ,beef1 #bji ,chops1 etc4 ,pan ,broiled1 #bab ,clams a la ,newburgh1 #agj ,corned ,beef ,hash1 #bjb ,crabs a la ,creole1 #agd ,creamed ,dishes1 #aff ,creamed ,mushrooms1 #aig ,creamed ,peas1 #agi ,curried ,eggs1 #aia ,curried ,oysters1 #afd ,curried ,no4 #b1 #afe ,curried ,sardines1 #agg ,curried ,vegetables1 #aii ,deviled ,dishes1 #aff ,deviled ,crabs1 #agc ,egg ,canapes1 #aic ,egg ,timbales1 #baa ,egg a la ,italienne1 #aij ,eggs a la ,parisienne1 #aij ,eggs1 ,creole ,style1 #aib ,eggs1 ,italian ,style1 #aid ,eggs and ,mushrooms a la ,dauphine1 #ahi ,eggs with ,asparagus1 #aic ,spinach1 #aid ,english ,monkey1 #ahg ,epicurean ,canapes1 #bje ,escalloped ,oysters1 #afh ,fig ,toast1 #bag ,fillets of ,beef1 ,mushroom ,sauce1 #bac ,fillets of ,lamb1 ,cherry ,sauce1 #bac ,fresh ,mushrooms and ,sweetbreads1 #aif ,fricassee of ,oysters1 #afe ,golden ,buck1 #ahe ,halibut ,rarebit1 #ahd ,ham ,timbales1 #bad ,hawaiian ,lobster ,curry1 #aga ,kornlet ,oysters1 #bja ,no4 #b1 #bja ,lobster a la ,bechamel1 #aga ,lobster a la ,bordelaise1 #agj ,lobster a la ,newburgh1 #afi ,lobster a la ,poulette1 #agb ,macaroni a la ,italienne1 #aie ,maitre d',hotel ,butter1 #bab ,mock ,terrapin1 #bjc ,minced ,ham a la ,poulette1 #bje ,moulded ,halibut with ,creamed ,peas1 #agh ,mushroom ,cromeskies1 #aig ,mushrooms and ,macaroni1 #aih ,mushroom ,sauce1 #baj ,mutton ,rechauffe1 ,creole ,style1 #bae ,oyster ,canapes1 #afh ,oyster ,crabs1 #agd ,oyster ,crabs a la ,hollandaise1 #agb ,oyster ,cromeskies1 #afg ,oyster ,rarebit1 #ahe ,oysters1 #afc ,oysters1 ,no4 #b1 #afc ,oysters a la ,d',uxelles1 #afd ,oysters ,saute1 #afh ,panned ,oysters1 #afg ,maitre d',hotel1 #afg ,pineapple ,sponge1 #bag ,plain ,lobster1 #agj ,potatoes a la ,maitre d',hotel1 #aii ,puff ,balls1 ,sauted1 #aih ,puree of ,fish1 #agi ,rechauffe of ,fish1 #ahj ,no4 #b1 #aha ,salmi of ,duck or ,game1 #bjh ,salmi of ,duck ,no4 #b1 #bjh ,salt ,codfish in ,cream ,sauce1 #ahj ,salt ,codfish with ,tomato ,sauce1 #agi ,sardine ,canapes1 #agg ,sardine ,rarebit1 #ahe ,sardines1 ,french ,fashion1 #agg ,sardines on ,toast1 #aha ,scotch ,woodcock1 #aij1 #bjg ,scrambled ,eggs a la ,union ,club1 #ahh ,scrambled ,eggs with ,cheese1 #ahh ,scrambled ,eggs with ,dried ,beef1 #ahi ,scrambled ,eggs with ,oysters1 #aff ,scrambled ,eggs with ,smoked ,salmon1 #ahh ,scrambled ,eggs with ,tomatoes1 #ahi ,scrambled ,ham and ,eggs1 #bjd ,shirred ,eggs1 #aib ,shrimps a la ,poulette1 #age ,shrimps with ,peas1 #age ,spaghetti1 ,queen ,style1 #bjc ,string ,beans a la ,lyonnaise1 #bjj ,supreme of ,chicken1 #baa ,sweetbreads1 ,sauted1 #bji ,tapioca and ,banana ,sponge1 #bah ,tomato ,sandwich1 #bjj ,welsh ,rarebit1 #ahc ,no4 #b1 #ahc with ,ale1 #ahd ,white ,hashed ,potatoes1 #aii ,woodcock ,toast1 #bjf ,yorkshire ,rarebit1 #ahf ,chafing-,dishes1 ,past and ,present1 #aea ,chaud-froid ,sauce1 ,white1 #aja ,cheese ,aigrettes1 #aji d',artois1 #aji ,balls1 #ajg -and-,cowslip ,salad1 #di ,croquettes1 #ajh ,custard1 #aje ,fondue1 #ahf ,fritters1 #aaj ,ramequins1 #ajf ,sandwiches with ,bar-le-,duc1 #ace ,sandwiches with ,beets1 #abe ,nuts1 #abb with ,scrambled ,eggs1 #ahh ,souffle1 #aje ,souffles1 ,iced1 #ajh ,straws1 #ajf ,cheese with ,vegetable ,macedoine1 #aaj ,cherry ,salad1 #ia ,cherry ,sauce1 #bac ,cherry1-,strawberry-and-,peach ,salad1 #ie ,chestnuts-and-,celery ,salad1 #ib ,chestnuts1 ,to ,shell and ,blanch1 #ab ,chicken1 ,fillets of1 #bad ,klopps1 #bjd and ,mushrooms1 #bji ,rolls1 #abc ,salad1 #gh 1 ,boiled ,dressing for1 #bf 1 ,french1 #gh with ,mushrooms1 #gi ,sandwiches1 #abg -and-,nut ,sandwiches1 #abg ,stock for ,aspic ,jelly1 #ii ,timbales1 #baj ,chiffonade ,salad1 #id ,chocolate1 ,plain1 #ade 1 ,rich1 #add 1 ,spanish1 #adh ,chopped ,beef1 #bji ,chou ,paste1 #adj ,clams a la ,newburgh1 #agj ,claret ,cup1 #adh ,dressing1 #bb ,jelly1 #acd ,club ,sandwiches1 #abi ,cocoa1 ,ceylon1 #ade 1 ,plain1 #ade 1 ,sultana1 #ade ,coffee1 ,boiled1 #adc 1 ,filtered1 #adc ,cole ,slaw1 ,dressing for1 #bg ,consomme for ,aspic ,jelly1 #ih ,cooked ,vegetable ,salad1 #cg ,corned ,beef ,hash1 #bjb ,sandwiches1 #aai ,country ,salad1 #hg ,cowslip-and-,cheese ,salad1 #di ,crab ,toast1 ,mock1 #ahf ,crabs a la ,creole1 #agd ,hollandaise1 #agb ,deviled1 #agc ,oyster1 #agd ,creamed ,dishes1 #aff ,peas1 #agi ,mushrooms1 #aig ,cream ,salad ,dressing1 #bg ,cress1-,cucumber-and-,tomato ,salad1 #da ,cress-and-,egg ,sandwiches1 #abb ,cress1 ,to ,clean1 #ad ,cromeskies1 ,mushroom1 #aig 1 ,oyster1 #afg ,croquettes1 ,cheese1 #ajh ,cucumber ,salad1 #cf for ,fish1 #cf with ,shad ,roe1 #fa 1 ,stuffed1 #di ,cupid's ,butter ,sandwiches1 #ace ,currant-and-,cheese ,sandwiches1 #ace ,curry1 ,hawaiian ,lobster1 #aga ,curried ,eggs1 #aia ,oysters1 #afd ,no4 #b1 #afe ,sardines1 #agg ,vegetables1 #aii ,custard1 ,cheese1 #aje 1 ,royal1 for ,aspic1 #aa ,date-and-,ginger ,sandwiches1 #acb d',artois1 ,cheese1 #aji ,deviled ,dishes1 #aff ,dressing1 ,boiled1 #bf ,boiled1 for ,chicken ,salad1 #bf 1 ,claret1 #bb 1 for ,cole ,slaw1 #bg 1 ,cream ,salad1 #bg 1 ,french1 #ba 1 in quantity1 #bb 1 for ,fruit ,salad1 #hi 1 ,horseradish1 #dj 1 ,mayonnaise1 #bb 1 ,composition1 #h ,dressings1 ,boiled and ,cream1 #i ,dried ,beef with ,eggs1 #ahi ,duck-and-,olive ,salad1 #hc ,orange 1 #hc ,duck1 ,salmi of1 #bjh ,duck or ,game1 ,salmi of1 #bjh ,easter ,salad1 #hf ,egg ,canapes1 #aic ,egg and ,canned ,peas1 #aih ,egg ,lemonade1 #adf ,egg-and-,cress ,sandwiches1 #abb ,egg-and-,ham ,sandwiches1 #aai ,spinach ,sandwiches1 #abb ,salad1 #hf ,eggs with ,anchovy ,toast1 #age ,eggs with ,asparagus1 #aic to ,boil for ,garnishing1 #aa ,eggs1 ,creole ,style1 #aib ,curried1 #aia ,italienne1 #aij1 #aid and ,mushrooms1 ,dauphine1 #ahi ,parisienne1 #aij ,scrambled with ,cheese1 #ahh ,scrambled with ,dried ,beef1 #ahi ,scrambled with ,oysters1 #aff ,scrambled with ,smoked ,salmon1 #ahh ,scrambled with ,tomatoes1 #ahi ,scrambled a la ,union ,club1 #ahh with ,spinach1 #aid ,eggs1 ,whites of1 ,to ,poach1 #aa ,endive1 ,to ,clean1 #ac ,endive ,salad1 #cj ,english ,monkey1 #ahg ,entire ,wheat ,bread1 #acg ,epicurean ,canapes1 #bje ,sandwiches1 #abc ,escalloped ,oysters1 #afh ,fig-and-,nut ,salad1 #ic ,fig ,sandwiches1 #aca ,fig ,toast1 #bag ,fillets of ,beef1 ,mushroom ,sauce1 #bac ,chicken1 #bad ,halibut with ,cole ,slaw1 #eh ,salad1 #eg ,lamb1 ,cherry ,sauce1 #bac ,filling for ,sandwiches1 #aaf ,filtered ,coffee1 #adc ,fish1 ,puree of1 #agi 1 ,rechauffe of1 #ahj ,fish ,rechauffe1 ,no4 #b1 #aha ,fish ,salad in ,aspic1 #ei ,fish-and-,mushroom ,salad1 #fe ,fish1 ,salt ,cod in ,cream ,sauce1 #ahj ,tomato #agi ,five-o'clock ,tea1 #add ,flavoring1 #afj ,fondue1 ,cheese1 #ahf ,french ,dressing1 ,recipes for1 #ba in quantity1 #bb ,french ,fruit ,sandwiches1 #aca ,fresh ,mushrooms and ,sweetbreads1 #aif ,fricassee of ,oysters1 #afe ,fritters1 ,cheese1 #aaj ,fruit ,jelly for ,sandwiches1 #acd ,fruit ,punch1 #adf ,salad1 #hi1 #ij1 #ia 1 ,dressing for1 #hi 1 ,when to ,serve1 #aj ,fruit-and-,nut ,salad1 #ij ,game1 ,salmi of1 #bjh ,gherkins1 ,to ,cut for ,garnish1 #ae ,ginger and ,date ,sandwiches1 #acb ,gnochi a la ,romaine1 #ajg ,golden ,buck1 #ahe ,grapefruit ,salad1 #ic ,grapefruit1 ,pineapple1-and-,pimento ,salad1 #ie ,green ,butter ,sandwiches1 #abf ,green ,pea ,salad1 #dg -and-,potato ,salad1 #dg ,halibut1 ,fillets of1 in ,aspic1 #eg 1 ,moulded1 and ,creamed ,peas1 #agh ,rarebit1 #ahd ,halibut ,salad1 #ee1 #ef for ,fish ,course1 #fd ,halibut-and-,cucumber ,salad1 #ef ,halibut ,sandwiches with ,aspic1 #abh and ,lettuce ,sandwiches1 #abd ,ham1 ,minced1 ,poulette ,style1 #bje ,ham ,salad1 #hc ,ham-and-,egg ,sandwiches1 #aai ,eggs ,scrambled1 #bjd ,ham-and-,tongue ,sandwiches1 #aai ,ham ,timbales1 #bad ,harlequin ,sandwiches1 #abe ,hash1 ,corned ,beef1 #bjb ,herbs1 ,how to ,chop1 #ac ,hollandaise ,sauce1 #bh1 #agc ,home-,made ,soda-,water1 #adg ,honey ,sandwiches1 #acb1 #acf ,how to ,blanch ,walnuts and ,almonds1 #ab and ,cook ,vegetables1 #ad ,boil ,eggs ,hard1 #aa ,boil ,fish and ,meat1 #adj ,chop ,fresh ,herbs1 #ac ,clean ,lettuce1 ,endive1 ,cress1 etc41 #ac ,cook ,sweetbreads and ,brains1 #af ,cut ,radishes for a ,garnish1 #ac ,cut ,gherkins for a ,garnish1 #ae ,fringe ,celery1 #ae ,keep ,celery1 ,cress1 ,lettuce1 etc41 #af ,make ,nasturtium and ,tarragon ,vinegar1 #ag ,make ,royal ,custard1 #aa ,sauces1 #aeh ,pickle ,nasturtium ,seeds1 #af ,poach ,whites of ,eggs1 #aa ,render ,vegetables ,crisp1 #ad ,shell and ,blanch ,chestnuts1 #ab ,shred ,romaine1 etc41 #ae ,use ,garlic or ,onion in ,salads1 #ab ,hunter's ,sandwich1 #acf ,individual ,souffles of ,cheese1 #ajh ,ingredients for ,one ,cup of ,sauce1 #aei ,pint of ,sauce1 #afj ,italian ,salad1 #hd ,jelly1 ,aspic1 from ,bouillon ,capsules1 #ajj 1 1 ,chicken ,stock for1 #ii 1 1 to ,chop1 #ih 1 1 ,consomme for1 #ih 1 for ,garnishing1 #ig 1 1 ,oysters in1 #fe 1 1 ,recipe for1 #ig 1 1 for ,sandwiches1 #abg 1 ,claret1 for ,sandwiches1 #acd 1 ,fruit1 1 #acd 1 ,mayonnaise1 #be 1 ,tomato1 #dc 1 with ,salad1 #dc1 #dd ,klopps1 ,chicken1 #bjd ,kornlet ,oysters1 #bja ,lamb1 ,fillets of1 #bac ,lemonade1 ,egg1 #adf ,lentil ,salad1 #ca ,lettuce1 ,how to ,clean1 #ac ,shred1 #ae ,salad1 #bi ,livournaise ,sauce1 #be ,lobster a la ,bechamel1 #aga ,bordelaise1 #agj ,buttered1 #afi ,curry1 ,hawaiian1 #aga ,fingers1 #abd ,lobster ,mousseline ,salad1 #gc ,lobster a la ,newburgh1 #afi ,plain1 #agj a la ,poulette1 #agb ,lobster ,salad1 #ga ,no4 #b1 ,no4 #c1 #ga in ,aspic1 #gb ,lobster in ,aspic ,sandwiches1 #abh ,lobster and ,mushroom ,sandwiches1 #aba ,macaroni a la ,italienne1 #aie ,macaroni and ,mushrooms1 #aih ,macedoine1 ,cheese and ,vegetable1 #aaj ,macedoine ,salad1 #ce ,mackerel ,salad1 #fj ,salt1 ,salad1 #fa ,maitre d',hotel ,butter1 #bab ,potatoes1 #aii ,marguerite ,salad1 #hf ,mayonnaise1 ,curdled1 #bd 1 ,jelly1 #be 1 ,making in ,quantity1 #bc 1 ,recipe for1 #bb 1 ,red1 #bd 1 ,sardine1 #be ,measuring1 #afj ,meat and ,fish1 ,potted1 #ada ,meats1 ,fresh1 ,how to ,boil1 #adj 1 ,salted1 #adj ,minced ,ham1 ,poulette1 #bje ,miroton of ,fish and ,potato1 #eh ,mock ,crab ,toast1 #ahf ,mock ,terrapin1 #bjc ,mosaic ,sandwiches1 #abg ,moulded ,salmon ,salad1 #ge ,mousse de ,poulet ,salad1 #ha1 #hb ,mushroom ,cromeskies1 #aig ,mushroom ,salad with ,chicken ,medallions1 #hj and ,fish ,salad1 #fe ,lobster ,sandwiches1 #aba ,sauce1 #baj ,mushrooms and ,chicken1 #bji ,creamed1 #aig and ,eggs ,dauphine1 #ahi ,sweetbreads1 #aif ,mutton ,rechauffe1 #bae ,nasturtium ,folds1 #abe ,nasturtium ,seeds1 ,to ,pickle1 #af ,nut1-,apple-and-,celery ,salad1 #ib ,nut-and-,celery ,salad1 #ib ,nut-and-,cheese ,sandwiches1 #abb ,nut-and-,chicken #abb ,nut-and-,fig ,salad1 #ic ,fruit #ij 1 ,litchi1-and-,orange ,salad1 #hh -and-,orange ,salad1 #ib ,oil1 ,value of1 #h ,onion and ,garlic1 ,how to ,use1 #ab ,orange-and-,banana ,salad1 #ic ,litchi ,nut ,salad1 #hh ,walnut ,salad1 #ib ,oyster ,canapes1 #afh ,cromeskies1 #afg ,rarebit1 #ahe -and-,celery ,salad1 #ff -and-,sweetbread ,salad1 #fg ,oysters in ,aspic1 #fe ,oysters in ,chafing-,dish1 #afc ,creamed1 #aff ,curried1 #afd1 #afe ,deviled1 #aff a la ,d',uxelles1 #afd ,escalloped1 #afh 1 ,fricassee of1 #afe 1 ,kornlet1 #bja 1 ,panned1 #afg 1 ,maitre d',hotel1 #afg ,saute1 #afh with ,scrambled-,eggs1 #aff ,pan-,broiling1 #bab ,panned ,oysters1 #afg ,paste1 ,chou1 #adj ,pastry ,bag and ,tubes1 ,to ,decorated ,salads1 #ah ,pate-de-,foie-,gras in ,aspic1 #he ,sandwiches1 #abb ,peach-and-,almond ,salad1 #id ,peach ,salad1 #ie ,peach1-,strawberry-and-,cherry ,salad1 #ie ,peanut ,sandwiches1 #abe1 #abf ,peas1 ,creamed1 #agi with ,egg1 #aih ,pineapple-and-,pimento ,salad1 #ie ,pineapple ,sandwiches1 #acc ,pineapple ,sponge1 #bag ,plain ,chocolate1 #ade ,plain ,cocoa1 #ade ,potato ,salad1 #cb1 #cc 1 ,german ,style1 #cg with ,mayonnaise1 #ej -and-,nasturtium ,salad1 #cd ,potatoes1 ,maitre d',hotel1 #aii 1 ,white ,hashed1 #aii ,potted ,meats and ,fish1 #ada ,puff ,balls1 ,sauted1 #aih ,puff ,paste ,sandwiches1 #acc ,pulled ,bread1 #aci ,punch1 ,fruit1 #adf a la ,nantes1 #adf ,radishes1 ,to ,cut for ,garnish1 #ac ,ramequins1 ,cheese1 #ajf ,rarebit1 ,halibut1 #ahd 1 ,oyster1 #ahe 1 ,sardine1 #ahe 1 ,welsh1 #ahc 1 ,no4 #b1 #ahc 1 ,with ,ale1 #ahd 1 ,yorkshire1 #ahf ,rechauffe of ,fish1 #ahj1 #aha ,mutton1 #bae ,rechauffes1 ,concerning1 #bjb ,rice ,bread1 #ach ,rich ,chocolate1 #add ,rolls1 ,salad1 #ach ,rolls1 ,wedding ,sandwich1 #abi ,romaine1 ,to ,shred1 #ae ,rose ,leaf ,sandwiches1 #acb ,royal ,custard for ,garnishing1 #aa ,russian ,salad1 #fb ,vegetable ,salad1 #dh ,sandwiches1 #aba ,salad ,dressing1 ,boiled1 #bf ,salad ,dressing1 ,cream1 #bg ,dressings1 ,use of1 #g 1 ,fruit1 ,when to ,serve1 #aj ,making1 ,important ,points in1 #i ,rolls1 #ach ,salad3 ,anchovy1 #gd ,apple1-,celery-and-,english-,walnut1 #ib ,artichoke1 #de ,asparagus1 #dg ,asparagus and ,salmon1 #df ,asparagus and ,cauliflower1 #df ,bacon1 #hd ,bluefish1 #ge ,boudins-de-,saumon1 #fa ,brook ,trout1 #ee ,brook ,trout in ,aspic1 #ee ,brussels ,sprouts and ,beet1 #ce ,cauliflower1 #ci ,cauliflower1 ,egg ,garnish1 #di ,celery-and-,chestnut1 #ib ,celery-and-,nut1 #dc ,cherry1 #ia ,chicken1 #gh ,chicken-and-,fresh ,mushroom1 #gi ,chicken1 ,no4 #c1 #gi ,chicken1 ,no4 #d1 #gi ,chiffonade1 #id ,combination1 ,a ,few1 #cj ,cooked ,vegetable ,salad1 #cg ,country1 #hg ,cowslip-and-,cream ,cheese1 #di ,cress1-,cucumber-and-,tomato1 #da ,cucumber1 #cf ,cucumber for ,fish ,course1 #cf ,duck-and-,olive1 #hc ,duck-and-,orange1 #hc ,easter1 #hf-hg ,endive1 #cj ,endives-,tomato-and-,green-,string-,bea n1 #cf ,fig-and-,nut1 #ic ,fillets of ,halibut in ,aspic1 #eg ,fillets of ,halibut with ,cole ,slaw1 #eh ,fish ,moulded in ,aspic1 #ei1 #fj ,french ,chicken1 #gh ,fruit1 #hi1 #ia ,fruit-and-,nut1 #ij1 #ia ,grapefruit1 #ic ,grapefruit1-,pineapple-and-,pimento1 #ie ,green-,pea1 #dg ,green-,pea-and-,potato1 #dg ,green and ,white1 #hh ,halibut1 #ee1 #ef ,halibut-and-,cucumber1 #ef ,halibut 7for ,fish ,course71 #fd ,ham1 #hc ,italian1 #hd ,lentil1 #ca ,lettuce1 #bi ,lettuce1-,bamboo-,sprouts-and-,shrimps1 #gd ,lobster1 #ga ,lobster1 ,no4 #b1 #ga ,lobster1 ,no4 #c1 #ga ,lobster in ,ring of ,aspic1 #gb ,macedoine1 #ce ,macedoine of ,vegetable1 #dg ,mackerel or ,bluefish1 #fj ,marguerite1 #hf ,miroton of ,fish-and-,potato1 #eh ,mousse-de-,poulet1 #ha1 #hb ,moulded ,salmon ,salad1 #ge ,mousseline of ,lobster1 #ge ,mushroom with ,medallions of ,chicken1 #hj ,orange-and-,litchi ,nut1 #hh ,orange-and-,walnut1 #ib ,orange-and-,banana1 #ic ,oysters in ,aspic1 #fe ,oyster-and-,celery1 #ff ,oyster-and-,sweetbread1 #fg ,pate de ,foie ,gras in ,aspic1 #he ,peach1 #ae ,peach-and-,almond1 #id ,peach1-,strawberry-and-,cherry1 #ie ,potato1 #cb1 #cc ,potato-and-,nasturtium1 #cd ,potato1 ,german ,style1 #cg ,potato with ,mayonnaise1 #ej ,russian1 #fb ,russian ,vegetable1 #dh ,salmon1 #fc ,salt ,mackerel1 #fa ,sardine1 #fi ,sardine1 ,no4 #b1 #fi ,sardine-and-,egg1 #gj ,scallop1 #fh ,shad-,roe-and-,cucumber1 #fa ,shells of ,fish-and-,mushrooms1 #fe ,shrimp1 #fh ,shrimp in ,cucumber ,boats1 #fg ,shrimp with ,aspic ,border1 #fg ,spanish1 #fc ,spinach-and-,egg1 #hf ,spinach-and-,tongue1 #he ,stuffed ,cucumber1 #di ,stuffed ,beet1 #cd ,stuffed ,tomato1 #dj ,sweetbread-and-,cucumber1 #gg ,tomato-and-,artichoke1 #dd ,tomato-and-,onion1 #cf ,tomato-and-,sweetbread1 #dj ,tomato1 ,horseradish ,dressing1 #dj ,tomato ,jelly1 ,no4 #b1 #dc ,tomato ,jelly with ,string ,beans1 #dd ,tomatoes ,farces a l',aspic1 #db ,tomatoes ,stuffed with ,nuts and ,celery1 #ci ,tomatoes ,stuffed with ,cucumber1 #da ,tomatoes ,stuffed with ,jelly1 #db ,turkey-and-,chestnut1 #hc ,turnip with ,asparagus ,tips1 #df ,turquoise1 #id ,white ,bean1 #cb ,salads1 ,arrangement of1 #h ,salads1 ,decorating with ,bag and ,tubes1 #ah ,salads1 ,dressing of1 #f 1 ,introduction to ,subject1 #c ,salads1 when ,served with ,french ,dressing1 etc41 #i 1 ,serving with ,cheese1 #aj ,salmi of ,duck or ,game1 #bjh ,salmon ,salad1 #fc 1 ,moulded1 #ge ,salmon-and-,asparagus ,salad1 #df ,sandwiches3 ,aberdeen1 #bje ,beet-and-,cream-,cheese1 #abe ,beverages ,served with1 #aah ,bread for1 #aaf ,caviare ,roll1 #abj ,celery1 #bj ,cheese-and-,bar-le-,duc1 #ace ,cheese- -,english-,walnut1 #abb ,chicken-and-,nut1 #abg ,chicken ,roll1 #abc ,chicken ,salad1 #abg ,club1 #abi ,corned ,beef1 #aai ,cress-and-,egg1 #abb ,cupid's ,butter1 #ace ,date-and-,ginger1 #acb ,egg-and-,spinach1 #abb ,epicurean1 #abc ,fig1 #aca ,filling for1 #aaf ,french ,fruit1 #aca ,fruit or ,claret ,jelly1 #acd ,fruit with ,whipped ,cream1 #acc ,green ,butter1 #abf ,halibut with ,aspic ,jelly1 #abh ,halibut-and-,lettuce1 #abd ,ham-and-,egg1 #aai ,tongue1 #aai ,harlequin1 #abe ,honey1 #acb ,hunters'1 #acf ,lobster with ,aspic1 #abh ,lobster ,fingers1 #abd ,milwaukee1 ,the1 #abi ,mosaic1 #abg ,mushroom-and-,lobster1 #aba ,nasturtium ,fold1 #abe ,pate de ,foie ,gras 7,imitation71 #abb ,peanut1 #abe1 #abf ,pineapple1 #acc ,puff ,paste1 #acc ,rose ,leaf1 #acb ,russian1 #aba ,sardine1 #abj ,shad-,roe-and-,butter1 #abf ,tomato1 #bjj ,tongue-and-,veal1 #abj ,tower of ,babel1 #abd ,violet1 #acb ,wedding ,sandwich ,roll1 #abi ,whipped ,cream1 #acc ,sardine ,canapes1 #agg ,sardine-and-,egg ,salad1 #gj ,sardine ,mayonnaise1 #be ,rarebit1 #ahe ,salad1 #fi ,sandwiches1 #abj ,sardines1 ,curried1 #agg 1 ,french ,fashion1 #agg on ,toast1 #aha ,sauce for ,baba1 #baf ,sauce1 ,bacon1 #bg 1 ,bechamel1 #bje1 #baj 1 ,bernaise1 #bh 1 ,bread1 #baa 1 ,chaud-froid1 #aja 1 ,cherry1 #bac 1 ,hollandaise1 #bh1 #agc 1 ,ingredients for ,one cup1 #aei 1 pint1 #afj 1 ,livournaise1 #be 1 ,mayonnaise1 #bb 1 ,mushroom1 #baj 1 ,tartare1 #be 1 ,tomato1 #agi ,sauces1 ,how to ,make1 #aeh 1 ,stock for use in1 #ii ,scallop ,salad1 #fh ,scotch ,woodcock1 #aij1 #bjg ,scrambled ,eggs with ,cheese1 #ahh ,dried ,beef1 #ahi ,ham1 #bjd ,oysters1 #aff ,smoked ,salmon1 #ahh ,tomatoes1 #ahi a la ,union ,club1 #ahh ,shad-,roe-and-,butter ,sandwiches1 #abf ,shad-,roe-and-,cucumber ,salad1 #fa ,shells of ,fish and ,mushrooms1 #fe ,shirred ,eggs1 #aib ,shrimp ,salad1 #fh ,aspic ,border1 #fg 1 ,cucumber ,boat1 #fg 1 ,bamboo-and-,lettuce ,salad1 #gd ,shrimps with ,peas1 #age a la ,poulette1 #age ,smoked ,salmon with ,eggs1 #ahh ,soda-,water1 ,home-,made1 #adg ,souffle1 ,cheese1 #aje ,souffles1 ,iced1 #ajh ,spaghetti1 ,queen ,style1 #bjc ,spanish ,chocolate1 #adh ,spanish ,salad1 #fc ,spinach-and-,egg ,salad1 #hf with ,eggs1 #aid -and-,tongue ,salad1 #he ,sponge1 ,pineapple1 #bag 1 ,tapioca and ,banana1 #bah ,stock1 ,chicken1 for ,aspic1 #ii ,stock1 ,fish1 #ajj for ,sauces1 #ii ,straws1 ,cheese1 #ajf ,strawberry1-,peach-and-,cherry ,salad1 #ie ,string ,beans1 ,lyonnaise1 #bjj ,sultana ,cocoa1 #ade ,sweetbread-and-,cucumber ,salad1 #gg ,sweetbreads-and-,brains1 ,to ,cook1 #af ,mushrooms1 #aif ,sauted1 #bji ,tapioca-and-,banana ,sponge1 #bah ,tartare ,sauce1 #be ,tea1 ,beef1 in ,chafing-,dish1 #bjg ,tea1 ,five o'clock1 #add ,terrapin1 ,mock1 #bjc ,timbales1 ,chicken1 #baj 1 ,egg1 #baa 1 ,ham1 #bad ,toast1 ,fig1 #bag 1 ,mock ,crab1 #ahf 1 ,woodcock1 #bjf ,tomato-and-,artichoke ,salad1 #dd ,tomato1 ,bean-and-,endive ,salad1 #cf ,tomato1-,cress-and-,cucumber ,salad1 #da ,tomato ,jelly1 #dc ,salad1 #dc1 #dd ,tomato-and-,onion ,salad1 #cf ,tomato ,salad1 ,horseradish ,dressing1 #dj ,tomato ,salad1 ,stuffed1 #dj ,tomato ,sandwich1 #bjj -and-,sweetbread ,salad1 #dj ,tomatoes ,farces a l',aspic1 #db ,tomatoes with ,scrambled ,eggs1 #ahi ,tomatoes ,stuffed with ,celery and ,nuts1 #ci ,tomatoes ,stuffed with ,cucumber1 #da ,jelly1 #db ,tongue-and-,ham ,sandwiches1 #aai -and-,spinach ,salad1 #he ,veal ,sandwiches1 #abj ,tower of ,babel1 #abd ,turkey-and-,chestnut ,salad1 #hc ,turnips and ,asparagus in ,salad1 #df ,turquoise ,salad1 #id ,two ,loaves of ,wheat ,bread1 #acg ,veal-and-,tongue ,sandwiches1 #abj ,vegetable1 ,cooked1 ,salad1 #cg ,vegetable ,salad1 ,macedoine of1 #dg ,vegetable ,salad1 ,russian1 #dh ,vegetables1 ,to ,blanch and ,cook1 #ad 1 ,curried1 #aii 1 ,to ,render ,crisp1 #ad ,vinegar1 ,fines ,herbes1 #ag1 #ah 1 ,nasturtium1 #gg 1 ,tarragon1 #ag ,violet ,sandwiches1 #acb ,watercress1 ,how to ,keep1 #af ,wedding ,sandwich ,rolls1 #abi ,welsh ,rarebit1 #ahc ,no4 #b1 #ahc with ,ale1 #ahd ,whipped ,cream ,sandwiches1 #acc ,white ,hashed ,potatoes1 #aii ,wine ,cake 7,baba71 #baf ,woodcock ,scotch1 #aij1 #bjg ,woodcock ,toast1 #bjf ,yorkshire ,rarebit1 #ahf ,illustration3 ,,books ,,the ,,best ,,companions ,,practical ,,cooking ,,serving ,illustration 99 99 99 99 99 ,by ,janet ,mc,kenzie ,hill ,of the ,boston ,cooking ,school ,this practical1 up-to-date1 and comprehensive work contains a liberal education in the selection1 cooking1 and serving of food4 ,it is for the novice and expert alike1 and the many illustrations 7including pictures of utensils1 tables for every sort of meal1 decorations for festal occasions1 dishes ready for serving1 etc47 are absolutely invaluable to every housekeeper4 ,with washable aluminum cloth binding and #bjj colored and half-tone illustrations4 ,price1 net1 #b4jj4 ,postage #bj cents ,the ,pleasures of the ,table ,by ,george ,h4 ,ellwanger ,illustration3 ,,le ,,cuisinier ,after the engraving by ,mariette 99 99 99 99 99 ,nothing has been published in ,america on this subject since ,brillat-,savarin1 and there has not existed anywhere a complete historical account of the science of eating from the earliest times4 ,the author has made a book of absorbing interest and of real literary distinction1 full of quaint oddities and suggestive facts4 ,it is bound to become a permanent and necessary addition to every library1 public or private4 99 99 99 99 99 ,illustrated4 ,price1 net1 #b4ej ,postage #be cents 99 99 99 99 99 ,,doubleday1 ,,page ,,co41 ,new ,york ,,if ,,it',s ,,slade',s1 ,,it ,,is ,,pure ,,and ,,good 99 99 99 99 99 ,,successful ,,salads can be made by any one who uses ,,slade',s ,,salad ,,cream1 for this is an absolutely pure and wholesome salad dressing1 prepared with scientific exactness1 so as to obtain perfect results4 ,contains no chemical preservatives or artificial coloring matter4 ,it is put up in pint1 half-pint1 and picnic bottles4 ,ask your grocer for it4 ,,chafing-,,dish ,,dainties are best when flavored with ,,slade',s ,,spices1 etc41 for ,,slade',s are always absolutely pure and extra strong4 ,,slade',s ,,pepper ,,slade',s ,,paprika ,,slade',s ,,cayenne ,,slade',s ,,curry ,,powder ,,slade',s ,,celery ,,salt ,,slade',s ,,quick ,,cooking ,,tapioca ,,slade',s name protects you from fraud and adulteration--that is why you should ask your grocer for ,,slade',s--,,slade',s are all and always absolutely pure and extra strong4 99 99 99 99 99 ,,send ,,for ,,cook ,,book ,d4 ,l4 ,,slade ,,co41 ,boston1 ,mass41 ,u4,s4,a4 ,,no ,,other ,,food ,,product ,,has ,a ,,like ,,record ,walter ,baker ,co4's ,cocoa and ,chocolate ,illustration3 ,registered ,u4 ,s4 ,pat4 ,office #abg ,years of ,successful ,manufacture #dh ,highest ,awards in ,europe and ,america ,it is a perfect food1 highly nourishing1 easily digested1 fitted to repair wasted strength1 preserve health1 prolong life4 ,a new and handsomely illustrated ,recipe ,book free4 ,,walter ,,baker ,,co ,,limited ,,dorchester1 ,,mass4 ,established #aghj ,the ,crowning ,features of any banquet or family dinner are the creams and ices4 ,,junket ,,tablets make the ice cream of such a rich1 palatable quality and exquisitely smooth1 creamy texture that the dinner becomes a pleasant memory4 ,junket ice cream can be prepared in a great variety of ways1 or ,junket may be served as a cold milk jelly4 ,we mail #aj ,tablets postpaid for #aj cents ,chr4 ,hansen's ,laboratory ,p4 ,o4 ,box #bejg ,little ,falls1 ,n4 ,y4 ,crawford ,cooking-,ranges ,illustration ,the ,palace ,crawford is more compact and shapely than other stoves4 ,it doesn't have that one-sided appearance of ordinary ranges1 and it seems to fit the kitchen better4 ,it is a real advance in stove making4 ,illustration ,in this range the end hearth1 so much in the way1 is not used4 ,the ashes are caught in a hod--not a square pan--far below the grate2 the left-hand hod in the picture4 ,this makes the grate last longer4 ,the right-hand hod is for the coal4 ,you see1 we have made a place for the coal-hod1 inside the stove1 and we furnish both hods4 ,there is extra room on the top of this range1 because of the extra shelf at the left4 ,the ,patented ,crawford ,single ,damper prevents mistakes in regulating2 no other stove has it4 ,other improvements are the new style removable nickeled rails1 which may be lifted off when the stove is blacked2 the dock-ash grate2 the heat indicator2 the asbestos-lined oven2 the cup-joint flues4 ,we have also a smaller style--the ,castle ,crawford4 99 99 99 99 99 ,,crawford ,,ranges are made in the finest stove factory in the world1 by ,walker ,pratt ,mfg4 ,co41 ,boston1 and are sold by leading dealers everywhere4 ,pure ,olive ,oil ,illustration #a ,gallon ,cans4 #e ,gallon ,cans4 ,,veuve ,,chaffard ,pure ,olive ,oil ,,in ,,honest ,,bottles ,,sold ,,by ,,park ,,tilford1 ,new ,york ,s4 ,s4 ,,pierce ,,co41 ,boston 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired and recipe form made consistent4 ,page #e1 recherche changed to recherche4 ,page #ba1 teaspooonful change to teaspoonful4 7#a_/b of teaspoonful of salt47 ,page #db1 ,tomates changed to ,tomatoes4 7,tomatoes ,farces7 ,page #he1 an changed to a4 7centre half a7 ,page #if1 grape fruit changed to grapefruit4 7grapefruit upon shredded7 ,page #aef1 ,newburg changed to ,newburgh to match rest of text4 7a lobster ,newburgh or7 ,page #afd1 the recipe for ,curried ,oysters was missing a measurement for teaspoonful of curry powder in the original text4 ,research showed that #a_/b was most usual for recipes for this involving a fraction of a teaspoon4 ,the text has been changed to reflect this4 ,illustration for ,yorkshire ,rarebit originally read ,yorkshire ,rabbit4 ,this was changed to fit the actual recipe4 ,page #bae1 ,rechauffe changed to ,rechauffe4 7,mutton ,rechauffe7 ,page #bba1 index entry for ,plain ,lobster was lacking the page number4 ,it has been added4 ,page #bbe1 ,litichi changed to ,litchi4 7,litchi ,nut ,salad1 #hh7 ,page #bbe1 ,duxelles changed to ,d',uxelles4 7a la ,d',uxelles1 #afd7 ,page #bbh1 ,serve changed to ,served4 7when ,served with ,french7 ,page #bbi1 in the index both ,souffle and ,souffles were changed to ,souffle and ,souffles4 ,the four instances of tabasco and five instances of tobasco were both retained1 as were the instances of well-nigh and wellnigh4