,transcriber's ,note ,certain statements given in this cookbook about distinguishing between toxic and non-toxic mushrooms1 and the use of certain herbs1 in particular pennyroyal1 do not conform to modern knowledge and may be dangerous to follow4 ,please consult reliable modern resources for these products4 ,obvious typographical errors have been corrected4 ,a list of the changes is found at the end of the text4 ,inconsistency in spelling and hyphenation has been maintained4 ,a list of these inconsistencies is found at the end of the text4 ,vaughan's ,,vegetable ,,cook ,,book ,illustration ,how to ,cook and ,use ,rarer ,vegetables and ,herbs ,a ,boon to ,housewives ,fourth ,edition #aiai --,,published ,,by-- ,,vaughan',s ,,seed ,,store ,,new ,,york #dc ,barclay ,street ,,chicago #ca-cc ,w4 ,randolph ,street ,greenhouses1 ,nurseries and ,trial ,grounds1 ,western ,springs1 ,illinois4 #c-ai #b,m ,french ,endive or ,witloof ,chicory ,a ,wholesome and ,useful ,winter ,vegetable ,illustration ,how to ,grow4 ,sow the seed in ,spring on well prepared land #a ft4 apart in rows1 and thin out same as parsnips4 ,lift the roots in fall4 ,these roots produce during winter months1 the beautiful young crisp leaves1 which make one of the most delicious winter salads4 ,here's how it's done4 ,forcing the ,roots4 ,prepare a convenient sized bed of good rich soil about a foot deep1 in the basement and board up the sides4 ,place the roots in it until the crowns are just covered1 and about #b inches apart1 in rows #f to #h inches apart then place on top about #h inches of any kind of light covering such as leaf mold or other light compost4 ,this must be light or otherwise the heads which will grow from the crown will open out instead of keeping firmly closed and conically shaped4 ,on the top of the light soil1 manure 7if it can be procured fresh1 all the better7 should be placed to a thickness of about #ab inches1 or even more4 ,this will cause the soil to warm slightly and hasten the making of the head4 ,horse manure is better than cattle manure for the purpose4 ,the heads will be ready to cut in from #d to #f weeks4 ,by putting in a batch at #aj day intervals1 a succession of cuttings may be made from the bed4 ,store the roots in dry sand until they are to be put in the bed4 ,roots may also be forced in a ,greenhouse or ,conservatory by planting under the benches or in a specially prepared place1 but not too high a temperature2 say anywhere from #ee to #fj degrees ,f4 ,to give more is running the risk of getting spindly1 weak heads4 ,they may also be grown in pots of say #ab inch drain4 ,place from five to six roots in a pot1 leaving the crown of the root exposed and place another pot inverted closely over it1 covering up the top hole1 so as to keep the roots as dark as possible4 ,water about once a day and in a temperature of from #ee to #fe degrees4 ,it will take about one month1 or even less before the heads may be cut4 ,after cutting they must be kept dark1 else they turn green quickly4 ,the roots after being forced1 indoors or outdoors1 become useless4 ,use4 ,the leaves can be used in every way that lettuce can1 and are delicious either alone1 or in combination salads4 ,it is beautifully crisp1 tender and has a delightful appetizing flavor of its own4 ,large quantities are imported into this country from ,europe every year and it is found on the bill of fare of all ,first ,class ,restaurants during the winter months4 ,grown at home 7and so easily grown at that7 and served fresh and crisp from the bed1 its true qualities are doubly appreciated4 ,,preface ,,third ,,edition ,illustration ,the suggestions and recipes of this cook book have been gathering through the years from sources far and wide4 ,friends and neighbors have contributed1 personal experience has offered its lessons1 thrifty housekeepers in home departments of newspapers1 reports of lectures1 and recipes given to the newspaper world1 from teachers in the science of cookery1 have all added color or substance to what is herein written4 ,the recipes of the ,,chicago ,,record-,,herald1 rich in material1 have been drawn on to a limited extent1 credit is given to an owner of a recipe if known1 if not it is given to the paper4 ,compound recipes have been made up from the study of several cook books4 ,the ,cook's ,own ,book1 ,the ,household1 ,practical ,housekeeping4 ,french and ,german recipes have all in some degree been a source of supply to this compilation4 ,we offer the result to you1 hoping it will fill a need1 and though a wee thing among its grown up sisters1 that it will find a place1 all its own1 in your esteem and good will4 ,the demand which has made a ,third ,edition now necessary is the best proof that the volume has found favor1 and the ever increasing love of gardening finds its definite expression in this direction as in many other new ones4 ,chicago1 ,january #ith1 #aiai ,chinese ,cabbage--,pe ,tsai ,illustration ,a few years ago this delicious vegetable was introduced into this country1 though it has been well known and extensively cultivated in ,china for a long time4 ,we have grown it at our trial grounds two seasons and have found it a novel1 easily grown delicious vegetable4 ,in shape it resembles a giant cos lettuce forming a head some fifteen inches long4 ,when nearing maturity the outer leaves should be tied up to blanch the heart and when cut two weeks later and the outer leaves removed1 appears as a grand oblong solid white head1 of crisp tender leaves4 ,we have noticed that late sowing i4 e4 ,july gives the largest and best heads4 ,sown earlier it runs to seed4 ,plant in rows #a ft4 apart1 with #b-a_/b or #c ft4 between the rows4 ,water and cultivate freely4 ,for ,winter use store same as cabbage1 keep from freezing4 ,uses4 ,the heads may be cut into convenient sizes and served like lettuce1 but is we think1 more delicious1 when cooked like cabbage and served up in any of the many ways that cabbage is4 ,sea ,kale ,an easily grown vegetable1 especially valuable when forced during the winter months4 ,to raise from seed sow in ,april1 lift the roots in ,fall and plant out the following ,spring in rows #b ft4 apart4 ,sea ,kale needs well dug1 well manured soil and plenty of water4 ,we recommend planting roots 7#c year old preferably74 ,cover the bed with light blanching material1 #g or #h ins4 deep and cut same as ,asparagus 7,coal ashes is what is usually used for ,seakale74 ,it should be ready to cut in #f or #h weeks4 ,to get it early1 plant #c roots in hills #d ft4 apart4 ,place an old bucket or box over the hill and cover all over with fresh stable manure4 ,the heat from the manure will make cutting possible in #b or #c weeks2 #d or #f buckets or boxes may be used and transferred to other hills when first hills are through4 7,roots can be procured in the ,fall47 ,forcing ,inside4 ,plant #c to #e roots in an #h in4 pot and invert a similar pot over it and cover the hole in the top4 ,place under bench in conservatory or ,greenhouse1 or in a warm basement where #ej or #fj degrees may be maintained4 ,water every day4 ,cutting should be made in from #ah to #ba days1 according to heat maintained4 ,use4 ,seakale is considered a great delicacy1 the young shoots when cooked are more tender than the youngest ,asparagus4 ,they are usually cooked whole and served with white 7cream7 sauce as ,asparagus1 or may be chopped up and cooked like celery and served in the same manner4 ,it has a nice buttery flavor of its own1 that has to be tasted to be appreciated1 a flavor that will take with the household4 ,we do not hesitate to say that if once grown the demand will soon exceed the supply4 ,vegetables are at their best in their own season1 just as nature develops them1 not as man forces them4 ,gathered not quite full grown with the dew of the morning upon them1 they are solid1 tender1 juicy1 sweet and full of flavor1 fit for a feast of the gods4 ,but the crispness1 sweetness and fresh flavors are fleeting1 and few but owners of1 and neighbors to gardens know the prime flavors of the fruits and vegetables upon their tables4 ,therefore in selecting vegetables for your table choose first the freshest possible1 select medium sized and not overgrown ones1 though small sized turnips and large rutabagas are best1 egg-plants should be full grown1 but not ripe4 ,if vegetables are not fresh refresh them by plunging them into cold salt water an hour before cooking4 ,old potatoes should be pared as thin as possible and be thrown at once into cold salt water for several hours1 changing the water once or twice4 ,wipe plunged vegetables before cooking4 ,old potatoes are improved by paring before baking4 ,irish or sweet potatoes1 if frozen1 must be put into bake without thawing4 ,onions should be soaked in warm salt water an hour before cooking to modify their rank flavor4 ,lettuce1 greens1 and celery are sometimes best cleaned by using warm water1 though they must be thrown at once1 when cleaned1 into cold water4 ,to steam vegetables is better than to boil them1 their flavors are held better1 they are less liable to be water-soaked and their odors are confined instead of escaping through the house4 ,if they are to be boiled always draw fresh water4 ,mrs4 ,rorer says1 ,soft water should be used for dry vegetables1 such as split peas1 lentils and beans1 and hard water for green ones4 ,water is made soft by using a half teaspoonful of bi-carbonate of soda to a gallon of water1 and hard by using one teaspoonful of salt to a gallon of water4 ,as soon as the water boils1 before it parts with its gases1 put in the vegetables4 ,use open vessels except for spinach4 ,the quicker they boil the better4 ,as soon as tender1 take them out of the water1 drain and dress for the table4 ,never let them remain in the water after they are once done4 ,fresh vegetables boil in about #a_/c of the time of old ones4 ,a little bi-carbonate of soda added to the boiling water before greens are put in will serve to keep their color4 ,a pinch of pearl ash put into boiling peas will render old yellow ones1 quite tender and green4 ,a little sugar improves beets1 turnips1 peas1 corn1 squash1 tomatoes and pumpkins1 especially if they are not in prime condition4 ,a little lime boiled in water improves very watery potatoes4 ,a piece of red pepper the size of a finger nail1 a small piece of charcoal or even a small piece of bread crust1 dropped in with boiling vegetables will modify unpleasant odors4 ,vegetables served with salt meats must be boiled in the liquor of the meat after it has been boiled and removed4 ,egg-plant and old potatoes are often put on to cook in cold salt water4 ,it is claimed that onions1 carrots1 and turnips cook quicker if cut in rings across the fiber4 ,clean all vegetables thoroughly to remove all dirt and insects4 ,to free leaves from insects1 throw vegetables1 stalk ends uppermost1 into a strong brine made by putting one and one half pounds of salt into a gallon of water4 ,leave them in the brine for two or three hours1 and the insects will fall off and sink to the bottom4 ,,boiled ,,artichokes4 ,the edible part of a ,french ,artichoke is the base of the scales and the bottom of the artichoke4 ,the ,jerusalem artichoke is a genuine tuber something like a potato4 ,they are differently treated in preparation for cooking1 but are cooked similarly4 ,to prepare a ,french artichoke for boiling1 pull off the outer leaves1 cut the stalks close to the bottom1 wash well and throw into cold salt water for two hours4 ,to boil1 plunge them into boiling salted water1 stalk end up with an inverted plate over them to keep them down4 ,boil until very tender1 season well1 drain and arrange on a dish with tops up4 ,pour over any good vegetable sauce4 7,see ,sauces47 ,to prepare ,jerusalem artichokes for boiling pare and slice thin into cold water to prevent turning dark1 boil in salted water1 season and serve with drawn butter or a good sauce4 ,,creamed ,,artichokes4 ,slice six artichokes1 boil in salted water and when tender1 drain4 ,brown slightly in a saucepan one tablespoonful of butter and a dessert spoonful of flour1 add a cup of rich milk1 season with a half teaspoonful of salt1 the same amount of sugar and a dash of pepper2 boil two minutes1 then stir in two eggs well beaten in two tablespoonfuls of milk1 add the artichokes and the juice of half a lemon and let simmer three minutes longer2 when dished up sprinkle one-third of a salt spoon of pepper over them and serve hot4 ,,fried ,,artichokes4 ,boil and drain six artichokes1 season with a sprinkling of vinegar1 a little salt and pepper and stand them aside for an hour2 beat an egg1 add to it a tablespoonful of warm water1 dip each slice in this1 then in flour and fry in hot fat4 ,serve with ,sauce ,tartare4 7,see ,sauces47 ,,mrs4 ,s4 ,t4 ,,rorer4 ,,artichokes ,a ,,la ,,lyonnaise4 ,boil1 drain1 put into a saucepan with melted butter and sweet oil and brown on both sides1 season with salt4 ,add a half cupful of meat stock1 thicken with a little flour and butter1 and boil three minutes1 squeeze a little lemon juice into it1 add a sprinkling of parsley and a dash of pepper1 pour over the artichokes and serve4 ,,french ,,recipe4 ,,pickled ,,artichokes4 ,parboil artichokes1 and pour over good strong vinegar4 ,they make excellent pickles4 ,,artichoke ,,soup4 ,slice into cold water to keep the color1 boil an hour or more in two quarts of water1 season highly with butter1 pepper and salt1 and just before taking up1 add a cup of cream4 ,,artichokes ,a ,,la ,,vinaigrette4 ,pare and throw into cold water at once4 ,when ready for use cut into thin slices1 arrange them on lettuce leaves and serve with a ,french dressing4 7,see ,salad ,dressing47 ,,ambushed ,,asparagus4 ,illustration ,use one quart of the tender tops of asparagus1 and be rid of the white part1 which will not cook tender1 boil and drain4 ,cut off with care the tops from rolls or biscuits a day old1 scoop out the inside1 and set the shells and tops into the oven to crisp4 ,boil a pint of milk1 and when boiled stir in four eggs well whipped4 ,as it thickens season with a tablespoonful of butter2 salt and pepper to taste4 ,into this mixture put the asparagus cut up into small pieces4 ,fill the shells1 replace the tops1 put into the oven for three minutes and serve very hot4 ,,baked ,,asparagus4 ,choose the freshest asparagus possible1 trim the tops1 scrape or peel the stalks1 cut them into equal lengths and tie into small bunches2 boil in salted water1 drain1 cut into inch pieces and put into a buttered baking dish2 pour over a white sauce1 7,see ,sauces7 cover the top with grated cheese and bread crumbs1 and bake until a golden brown4 ,,boiled ,,asparagus4 ,prepare as for baked asparagus1 and when boiled tender in salted water1 pour over a drawn butter sauce2 or prepare a sauce from the water drained from the asparagus by thickening with one tablespoonful of butter1 one tablespoonful of flour and the beaten yolk of an egg1 to which add seasoning and lemon or nutmeg to suit taste4 ,,escalloped ,,asparagus4 ,make alternate layers of boiled asparagus1 a sprinkling of chopped hard boiled eggs and a sprinkling of grated cheese until the baking pan is full1 having asparagus the top layer4 ,make a well seasoned milk gravy and pour gradually into the pan that it may soak through to the bottom1 cover the top with bread crumbs and a light sprinkle of cheese2 bake until a light brown4 ,,fried ,,asparagus4 ,parboil the asparagus1 dip in egg1 then in bread crumbs1 or use a batter and fry in hot fat4 ,sprinkle with salt and serve4 ,,asparagus ,,with ,,eggs4 ,put boiled asparagus into a heated baking dish1 season well1 break eggs over it and put into the oven until the eggs are set1 or beat the yolks and whites of four eggs separately2 mix with the yolks two tablespoonfuls of milk or cream1 a heaping teaspoonful of butter1 salt and pepper1 and lastly the beaten whites of the eggs2 pour all over the asparagus and bake until the eggs are set4 ,,asparagus ,,omelet4 ,make a plain omelet and when the eggs are firming1 lay over one half of it hot seasoned tops of asparagus1 and fold over the other half4 ,,asparagus ,,salad4 ,drain boiled asparagus and set on ice until used4 ,make a bed of crisp tender lettuce leaves1 lay on these slices of fresh solid tomatoes1 and over these a layer of asparagus3 pour over all a ,french or mayonnaise dressing4 7,see ,salad ,dressing47 ,,asparagus ,,soup4 ,boil tips and stalks separately1 when the stalks are soft1 mash and rub them through a sieve4 ,boil a pint of rich milk1 thicken it with a tablespoonful each of butter and flour and add the water in which the asparagus was boiled and the pulp4 ,season with salt1 pepper1 a very little sugar1 and lastly a gill of cream1 add the tips1 boil all together a minute and serve with toast or crackers4 ,,string ,,beans ,,and ,,apples4 ,illustration ,take three parts of string beans to one part apples4 ,break the beans into small pieces1 pare and quarter the apples4 ,boil the beans in salted water until soft1 and drain4 ,mix a tablespoonful each of butter and flour in a saucepan1 and add to this1 three tablespoonfuls each of vinegar and water and season with salt4 ,pour over the beans and let cook until they are well seasoned4 ,boil the apples and add thin slices of lemon4 ,when all is ready add the apples to the beans without too much juice4 ,serve either hot or cold4 ,,german ,,recipe4 ,,favre ,,beans4 ,beans and oysters form this dish4 ,cook the beans until tender and they must not be dry either4 ,put an inch thick layer of beans in a baking dish1 sprinkle with salt1 pepper and bits of butter1 cover with a layer of raw oysters1 then beans1 seasoning and oysters again1 and so continue until the dish is full4 ,sprinkle cracker dust or bread crumbs thickly over the top1 strew over bits of butter and bake in a well heated oven three-quarters of an hour4 ,do not let the top get too deep a brown4 ,,fricassee ,,of ,,beans4 ,steep one pint of haricot beans for a night in cold water1 then remove them1 drain and put on the fire with two quarts of soft water4 ,when boiling allow the beans to simmer for another two hours4 ,while they are cooking thus1 put on in another saucepan two ounces of butter1 an ounce of parsley 7chopped7 and the juice of one lemon1 and when the butter has quite melted throw in the beans and stir them round for a few minutes4 ,to be served with rice4 ,,haricot ,,beans4 ,soak a pint of beans over night1 cook the next morning until perfectly soft1 strain through a sieve and season with one teaspoonful of salt and a saltspoonful of pepper4 ,from this point this mass is capable of many treatments4 ,it is made into a plain loaf sprinkled with bread crumbs1 dotted with butter and baked1 or it is mixed with a cream sauce and treated the same way1 or it is made into a plain croquet1 dipped into batter and fried1 or it is seasoned with a tablespoonful of molasses1 vinegar and butter and made into croquets1 or it is mixed with a ,french dressing and eaten while it is warm as a warm salad4 ,,lima ,,beans4 ,after shelling a quart of lima beans1 cook in boiling salted water until tender1 then stir in a lump of butter the size of an egg and pepper and salt to taste2 or season with milk or cream1 butter1 salt and pepper1 or melt a piece of butter the size of an egg1 mix with it an even teaspoonful of flour1 and a little meat broth to make a smooth sauce4 ,put the beans in the sauce and let them simmer very slowly for fifteen minutes4 ,just before serving add a tablespoonful of chopped parsley and salt and pepper to taste4 ,,string ,,beans ,,boiled4 ,take the pods as fresh and young as possible and shred them as finely as a small knife will go through them1 cutting them lengthwise4 ,put into salted water and boil until tender4 ,then drain and serve with plenty of sweet butter1 and they will be as delicate as peas4 ,if one likes vinegar1 a little of it will improve the dish4 ,,string ,,beans ,,pickled4 ,boil beans until tender1 and then put into strong vinegar2 add green peppers to taste4 ,,string ,,bean ,,salad4 ,cook the beans in salted water1 drain and season while warm with salt1 pepper1 oil and vinegar4 ,a little onion juice is an improvement4 7,see ,french ,salad ,dressing47 ,,string ,,bean ,,soup4 ,boil one pint of string beans cut in inch lengths1 in one pint of veal or celery stock and one pint of water1 add a few slices of potatoes1 a stalk of tender celery chopped1 half a small onion1 two or three leaves of summer savory and a clove4 ,when soft rub through a sieve4 ,put in a saucepan and cook together a tablespoonful of butter1 a heaping tablespoonful of flour and a pint of rich milk4 ,add this to the stock and pulp1 season with pepper and salt and serve4 ,,white ,,navy ,,beans ,,curried4 ,if the fresh kidney beans are not obtainable soak a pint of the dried over night4 ,boil in two quarts of water for two hours or until tender4 ,drain1 when soft1 and put into a saucepan with an ounce of butter1 one small onion chopped fine1 one saltspoonful of salt and a half-teaspoonful of curry powder4 ,toss the beans in this mixture for a few moments over the fire2 then mix smoothly a tablespoonful of flour with a large cup of milk and season highly with a tablespoonful each of chopped parsley1 chopped bacon1 tomato catchup and chutney1 adding also a saltspoonful of salt1 and add to the beans2 set the saucepan on the back of the range and let the contents simmer three-quarters of an hour1 adding more milk if the curry becomes too thick4 ,serve with plain boiled rice4 ,,chicago ,,record4 ,,baked ,,beets4 ,illustration ,bake two large beets1 take off the hard outside1 and the inner part will be surprisingly sweet4 ,slice and pour over a sauce made with two tablespoonfuls of butter1 juice of half a lemon1 a half teaspoonful of salt and a dash of pepper4 ,,beets ,,and ,,butter ,,sauce4 ,boil three or four beets until tender in fast boiling water1 slightly salted1 which must entirely cover them4 ,then scrape off the skin1 cut the beets into slices1 and the slices into strips4 ,melt an ounce of butter1 add to it a little salt1 pepper1 sugar and a teaspoonful of vinegar4 ,pour over the beets and serve4 ,a small minced onion added to the sauce is sometimes considered an improvement4 ,,beet ,,salad4 ,slice cold boiled beets2 cut into neat strips1 and serve with white crisp lettuce2 pour over a mayonnaise dressing2 or slice the beets and put in layers with slices of hard boiled eggs1 or1 with new potatoes and serve on lettuce with ,french dressing garnished with water cress4 ,,sweet ,,pickled ,,beets4 ,boil beets in a porcelain kettle till they can be pierced with a silver fork2 when cold cut lengthwise to size of a medium cucumber2 boil equal parts of vinegar and sugar1 with a half tablespoonful of ground cloves to a gallon of vinegar2 pour boiling hot over the beets4 ,,sugar ,,beet ,,pudding4 ,the following recipe of ,juliet ,corson's was traveling the round of the newspapers a few years ago3--,boil the beets just tender1 peel and cut into small dice4 ,take a pint of milk to a pint of beets1 two or three eggs well beaten1 a palatable seasoning of salt and pepper and the least grating of nutmeg2 put these ingredients into an earthen dish that can be sent to the table2 bake the pudding until the custard is set1 and serve it hot as a vegetable4 ,a favorite ,carolina dish4 ,,boiled ,,borecole ,,or ,,kale4 ,illustration ,use a half peck of kale4 ,strip the leaves from the stems and choose the crisp and curly ones for use1 wash through two waters and drain4 ,boil in salted water twenty minutes1 then pour into a colander and let cold water run over it1 drain and chop fine4 ,brown a small onion in a tablespoonful of butter1 and add the kale1 seasoning with salt and pepper1 add a half teacupful of the water in which the kale was boiled1 and let all simmer together for twenty minutes4 ,just before taking from the stove add a half cup of milk or cream1 thickening with a little flour4 ,let boil a moment and serve4 ,,kale ,,greens4 ,these make excellent greens for winter and spring use4 ,boil hard one half hour with salt pork or corned beef1 then drain and serve in a hot dish4 ,garnish with slices of hard boiled eggs1 or the yolks of eggs quirled by pressing through a patent potato masher4 ,it is also palatable served with a ,french dressing4 ,,kale ,,on ,,toast4 ,boil kale1 mix with a good cream sauce and serve on small squares of toast4 ,,broccoli4 ,broccoli if not fresh is apt to be bitter in spite of good cooking4 ,strip off all the side shoots1 leaving only the top2 cut the stalk close to the bottom of the bunch1 throw into cold water for half an hour1 drain1 tie in a piece of cheese cloth to keep it from breaking and boil twenty minutes in salted water4 ,take out carefully1 place upon a hot dish1 pour over it a cream sauce and serve very hot2 or it may be served on toast4 ,,brussels ,,sprouts4 ,wash in cold water1 pick off the dead leaves1 put them in two quarts of boiling water1 with a tablespoonful of salt1 and a quarter teaspoonful of bi-carbonate of soda4 ,boil rapidly for twenty minutes with the saucepan uncovered1 then drain in a colander1 and serve with drawn butter or a cream sauce4 ,,boiled ,,cabbage4 ,illustration ,slice a cabbage fine and boil in half water and half milk1 when tender add cream and butter4 ,this is delicious4 ,a ,,cabbage ,,center ,,piece4 ,take a head of cabbage1 one that has been picked too late is best1 for the leaves open better then1 and are apt to be slightly curled4 ,lay the cabbage on a flat plate or salver and press the leaves down and open with your hand1 firmly but gently1 so as not to break them off4 ,when they all lie out flat1 stab the firm1 yellow heart through several times with a sharp knife1 until its outlines are lost and then place flowers at random all over the cabbage4 ,roses are prettiest1 but any flower which has a firm1 stiff stem1 capable of holding the blossom upright will do4 ,press the stems down through the leaves and put in sufficient green to vary prettily4 ,the outer leaves of the cabbage1 the only ones to be seen when the flowers are in1 form a charming background1 far prettier than any basket4 ,roses are best for all seasons1 but autumn offers some charming variations4 ,the brilliant scarlet berries of the mountain ash or red thorn mingled with the deep1 rich green of feathery asparagus1 make a delicious color symphony most appropriate to the season4 ,g4 ,l4 ,,colbron4 ,,cream ,,slaw4 ,chop a crisp head of cabbage fine1 place in the individual dishes in which it is to be served2 fill a cup with white sugar1 moisten it with vinegar1 add a cup of sour cream beaten until smooth1 mix thoroughly1 pour over the cabbage and serve at once4 ,,cabbage ,a ,,la ,,holland4 ,the following is a favorite dish in ,holland3--,put together in a saucepan1 either porcelain or a perfect granite one1 a small head of red cabbage shredded1 four tart apples peeled and sliced1 one large tablespoonful of butter or of drippings1 a teaspoonful of salt1 a half teaspoonful of pepper1 and a little sprinkling of cheese or nutmeg2 stew over a slow fire at least three hours4 ,mix together one tablespoonful of vinegar1 a little flour and one tablespoonful of currant jelly1 just before taking from the fire add this mixture to the cabbage1 boil up once or twice and serve4 ,,red ,,cabbage ,,pickle4 ,this is an improvement on saur kraut4 ,slice a large red cabbage in fine shreds1 place on a large platter and sprinkle well with salt2 allow it to stand three days and then drain4 ,heat enough vinegar to cover it nicely1 and put in one ounce of whole spices1 pepper1 cloves1 allspice and mace4 ,put the cabbage into a stone jar1 pour the boiling vinegar upon it1 cover and let stand three days4 ,,cabbage ,,pudding4 ,chop up small1 enough white cabbage to fill a large baking pan when done4 ,put it in a pot of boiling water that has been salted1 let it boil until tender1 then drain thoroughly in a colander4 ,in two quarts of the cabbage stir half a pound of butter1 salt and pepper to taste1 one pint of sweet cream and four eggs beaten separately4 ,add also1 a pinch of cayenne pepper2 put in a pan and bake for half an hour4 ,,puritan ,,cabbage4 ,take half of a small very solid head of white cabbage1 cut into eighths1 from top to stem1 without cutting quite through the stem so that it does not fall into pieces2 cover with cold water for one hour2 then immerse it in a porcelain kettle of rapidly boiling water1 into which has been dropped a teaspoonful of salt and soda the size of a pea4 ,cover the vessel well and continue boiling for five minutes2 drain1 cover again with fresh boiling water and let boil for eight or ten minutes longer4 ,take out of water1 draining1 flat side down1 on a hot platter for a moment4 ,then turn right side up1 allowing the slices to spread apart a little1 and drop slowly over it the following sauce3 ,one tablespoon butter and two tablespoons sweet cream1 melted together4 ,select and have ready to use at once1 eighteen or twenty plump1 good sized oysters1 dried on a towel4 ,take a double-wire gridiron and butter it well2 spread the oysters carefully on one side of the gridiron and fold the other side down over them4 ,have a clear fire and broil them quickly1 first one side1 then the other1 turning iron but once4 ,dot them over the hot cabbage1 giving all a faint dust of curry powder and two or three dashes of white pepper4 ,this is a most dainty and delicious dish4 ,,chicago ,,record4 ,,cabbage ,,salad4 ,this salad requires about a pint and a half of chopped cabbage4 ,the cabbage should have the loose leaves removed1 the stem cut out1 and then be laid in cold water twelve hours4 ,chop rather fine1 pour over and mix with it a boiled dressing4 ,heat three-quarters of a cup of milk and beat two egg yolks with a fork4 ,mix with the egg a half-teaspoonful of mustard1 one half-teaspoonful of salt1 a teaspoonful of granulated gelatine that has been softened in a little cold water1 a teaspoonful of sugar and a few grains of cayenne4 ,cook a tablespoonful of butter and flour together and add half a cup of vinegar4 ,now cook the milk and egg mixture together like a soft custard and combine with the other part4 ,this dressing1 if sealed tight1 will keep a long time4 ,when the cabbage and dressing are mixed1 fill little individual molds and set away to cool4 ,after-dinner coffee cups1 wet in cold water1 make good molds4 ,bits of red beet or half an olive put in the bottom of the mold before the cabbage is put in will make a pretty garnish when the salad is turned out4 ,,chicago ,,record4 ,,sour ,,cabbage4 ,beat one half-cupful of sour cream until smooth1 add three tablespoonfuls of vinegar1 and one beaten egg1 pour over chopped cabbage raw or boiled1 and mix thoroughly4 ,serve on lettuce4 ,,stuffed ,,cabbage4 ,use a savoy cabbage1 open up the leaves and wash thoroughly in cold water1 put in salted boiling water and boil five minutes1 then take out without breaking1 and put in cold water4 ,make a stuffing of sausage meat1 and bread crumbs which have been moistened and squeezed4 ,to a half pound of sausage allow one egg1 two tablespoonfuls of minced onion browned in butter1 a pinch of parsley and four tablespoonfuls of minced cooked ham4 ,drain1 and open up the cabbage to the center1 between the leaves put in a half teaspoonful of the stuffing1 fold over two or three leaves1 put in again and so continue until the cabbage is filled4 ,when finished press it as firmly as the case will allow1 tie up in a piece of cheese cloth and put into boiling water2 boil two hours4 ,serve the cabbage in a deep dish and pour over a cream sauce4 ,,turkish ,,cabbage4 ,prepare the cabbage as above for stuffing1 then cut out the stalk carefully4 ,cut each leaf in pieces about three inches square and fold into it a forcemeat of some sort1 or a highly seasoned vegetable dressing4 ,these little rolls are arranged in layers in a saucepan and are held in place by the weight of a heavy plate2 a broth is then turned over them and they are boiled half an hour over a moderate fire4 ,serve in a hot deep dish and pour over a good sauce made from the broth in which they were cooked4 ,,carrots ,a ,,la ,,creme4 ,illustration ,take a large bunch of very small new carrots1 scrape them1 tie them loosely in a piece of coarse muslin and put into a saucepan almost full of boiling water1 to which has been added a small lump of beef drippings and two ounces of salt4 ,in about twenty minutes they will be tender1 when remove from the hot water and plunge for a moment in cold4 ,next melt an ounce of butter in a saucepan and stir into this a dessert spoonful of flour1 a small quantity each of pepper1 salt and cayenne1 also a little nutmeg and half a teacupful of cream4 ,remove the carrots from the muslin1 put them into the saucepan with the other ingredients and let them simmer in them for a few minutes2 then serve very quickly while hot4 ,green peas and carrots mixed and dressed in this way make an excellent variation4 ,,carrots ,a ,,la ,,flamande4 ,when par-boiled and drained1 put the carrots into a saucepan with a piece of butter1 a small lump of sugar and as much water as may be necessary for sauce2 add some finely minced parsley and pepper and salt to the taste4 ,let the carrots simmer until done 7about fifteen minutes7 shaking them occasionally4 ,beat together the yolks of two eggs and two tablespoonfuls of cream2 stir this into the carrots off the fire and serve4 ,,carrot ,,croquettes4 ,wash six small1 fine-grained carrots and boil until tender4 ,drain and mash them4 ,to each cupful add one-half spoonful of salt and one-fourth as much pepper1 the yolks of two raw eggs1 a grate of nutmeg and one level teaspoonful of butter4 ,mix thoroughly and set away until cold4 ,shape into tiny croquettes1 dip in slightly beaten egg1 roll in fine bread crumbs and fry in smoking-hot fat4 ,,chicago ,,record4 ,,fried ,,carrots4 ,when the carrots are boiled tender1 slice them lengthwise4 ,into a frying pan put one tablespoonful of butter1 and when very hot put in the carrots2 brown them lightly on both sides1 sprinkle them with salt1 pepper and a little sugar and garnish with parsley4 ,,escalloped ,,carrots4 ,take six small fine-grained carrots and two small white onions1 boil in water until tender1 from forty-five to sixty minutes1 just enough water to keep from burning4 ,do not scrape them1 and the flavor will be retained2 do not cover them and the color will be preserved4 ,when the onions are tender remove them4 ,when the carrots are done peel them and slice thin4 ,put in baking dish a layer of carrots1 sprinkle with salt and pepper and dots of butter4 ,proceed in this way until you have used all the carrots4 ,moisten with a cup of new milk1 into which a beaten egg has been carefully stirred1 and a good pinch of salt4 ,spread over the top a layer of bread crumbs and bake until a nice brown4 ,,chicago ,,record4 ,,preserved ,,carrots4 ,scrape carrots clean1 cut into small pieces and boil with sufficient cold water to cover them4 ,boil until tender1 and put through the colander1 weigh the carrots1 add white sugar pound for pound and boil five minutes4 ,take off and cool4 ,when cool add the juice of two lemons and the grated rind of one1 two tablespoonfuls of brandy and eight or ten bitter almonds chopped fine to one pound of carrot4 ,stir all in well and put in jars4 ,,carrot ,,soup4 ,boil a pint of carrots with a piece of butter about as large as a walnut and a lump of sugar until they are tender4 ,press through a colander and put into a pint of boiling milk1 thickened with a tablespoonful each of butter and flour1 dilute this with soup stock or chicken broth1 and just before taking up add the yolks of two eggs well beaten and two tablespoonfuls of cream4 ,,baked ,,cauliflower4 ,illustration ,boil cauliflower in salt water1 separate into small pieces1 and put in a baking dish1 make a cream sauce and pour over it4 ,cover the mixture with bread crumbs1 dot with butter and bake a light brown4 ,,boiled ,,cauliflower ,,with ,,white ,,sauce4 ,cut off the stem close to the bottom of the flower and pick off the outer leaves4 ,wash well in cold water and let it lie in salt and water top downward for an hour to remove any insects which may be in the leaves4 ,then tie in a cheese cloth or salt bag to prevent its going to pieces1 and put1 stem downward1 in a kettle of boiling water with a teaspoonful of salt4 ,cover and boil till tender1 about half an hour4 ,lift it out carefully1 remove the cloth and arrange1 stem downward1 in a round1 shallow dish4 ,pour over it a cream sauce4 ,,fried ,,cauliflower4 ,take cauliflower cooked the day before1 divide into small tufts1 dip in egg and roll in cracker or bread crumbs1 or make a batter in the proportion of one egg1 two tablespoonfuls of milk and one tablespoonful of flour4 ,beat the eggs very light before adding to the milk and flour1 and into this dip the cauliflower4 ,have the butter boiling hot in the frying pan1 put in the cauliflower and fry a light brown1 garnish with parsley4 ,,pickled ,,cauliflower4 ,boil the cauliflower not too soft and break up into small tufts4 ,drain and put into bottles with horse-radish1 tarragon1 bay leaves and grains of black pepper4 ,pour over good cider vinegar and cork the bottle tightly4 ,,cauliflower ,,salad4 ,this salad is what ,mrs4 ,rorer terms delicious served with her favorite ,french dressing4 ,take a head of cauliflower and boil in a piece of fine cheesecloth4 ,remove from the cloth1 drain and sprinkle over it two tablespoons of lemon juice or vinegar and stand aside to cool4 ,at serving time break the head apart into flowerets1 arrange them neatly on a dish2 sprinkle over a little chopped parsley or the wild sorrel2 cover with ,french dressing made as follows2 put a half-teaspoon of salt and as much white pepper into a bowl2 add gradually six tablespoons of olive oil4 ,rub until the salt is dissolved1 and then add one tablespoon of vinegar or lemon juice4 ,beat well for a moment and it is ready to use4 ,it is much better if used at once4 ,,cauliflower ,,soup4 ,boil a head of cauliflower in water1 or if convenient in soup stock or chicken broth4 ,if water is used add an onion4 ,lift out the cauliflower1 lay aside one half-pint of tufts4 ,mash the rest through a sieve using the water in which it was boiled to press it through4 ,put one large tablespoonful of butter over the fire in a saucepan and when melted stir in a large tablespoon of flour4 ,stir this into the puree until of a creamy consistency1 add a pint of hot milk1 a beaten egg1 salt and pepper to taste and a little grated nutmeg if liked4 ,add the reserved tufts1 simmer five minutes and serve4 ,,cauliflower ,,and ,,tomato ,,souffle4 ,boil cauliflower in salted water until tender1 then drain and separate into tufts4 ,put in a buttered baking dish a layer of tufts1 then a layer of tomatoes1 salt and pepper the tomatoes4 ,continue these alternate layers until the dish is full4 ,make a boiled sauce of two tablespoonfuls of butter1 one and one half-tablespoonfuls of flour1 one cup of milk1 and the yolks of two eggs1 lastly add three tablespoonfuls of grated cheese and the beaten whites of the two eggs4 ,pour into the baking dish and cover all with a layer of bread crumbs dotted with bits of butter4 ,bake one half hour4 ,,to ,,crisp ,,celery4 ,illustration ,let it lie in ice water two hours before serving4 ,to fringe the stalk1 stick several coarse needles into a cork and draw the stalk half way from the top several times1 and lay in the refrigerator to curl and crisp4 ,,celery ,a ,,la ,,versailles4 ,cleanse two or three heads of well-blanched celery and trim them nicely1 leaving on just as much of the stalk as is tender2 parboil the vegetable in well-salted water1 then rinse in cold water and drain on a sieve4 ,have about a pint of boiling white stock ready in a saucepan1 lay in the celery1 with a large onion cut in quarters and a good seasoning of salt and pepper1 and cook very gently until the celery is quite tender1 then drain the vegetable carefully on a napkin so as to absorb the moisture1 and cut each head into quarters lengthwise4 ,fold the pieces into as neat a shape as possible and make them even in size2 mask them entirely over with thick bechamel sauce and allow this latter to stiffen2 then dip the pieces in beaten egg1 roll thickly in fine white bread crumbs1 and fry in boiling fat4 ,when sufficiently browned1 drain on blotting-paper1 and pile up high in the center of a hot dish covered with a napkin4 ,garnish with sprigs of fried parsley and serve4 ,,celery-,,potato ,,croquettes4 ,to a pint of mashed potatoes add half a teacup of cooked celery1 season with a tablespoon of butter1 half a teaspoon of salt1 a dash of white pepper2 add the yolk of one egg4 ,roll in shape of a small cylinder three inches long and one and a fourth inches thick4 ,dip them in the beaten white of egg1 roll in cracker or bread crumbs and fry4 ,,chicago ,,record4 ,,celery ,,au ,,gratin4 ,wash and trim four heads of celery2 set in a stewpan with a teaspoonful of vinegar1 salt and cold water2 boil until tender and drain dry4 ,make some sauce with a tablespoonful of butter1 the same quantity of flour and half a pint of milk4 ,cook while stirring till it thickens2 add the yolk of one egg and a tablespoonful of grated cheese2 stir the sauce1 but do not let it boil4 ,arrange the celery in a pie dish1 sprinkle bread crumbs over and little bits of butter2 cover with sauce and brown in the oven4 ,serve in the dish in which it is cooked4 ,,chicago ,,record4 ,,celery ,,salad4 ,take the inner and tenderest heads of three stalks of celery1 cut them into strips an inch long and about the thickness of young ,french beans4 ,rub the salad bowl lightly with shallot4 ,mix the yolks of two hard boiled eggs with three tablespoonfuls of salad oil1 one of tarragon vinegar1 a little mustard and pepper and salt to taste4 ,add the celery to this sauce1 toss well with two silver forks1 garnish with slices of hard boiled eggs4 ,if you have any cold chicken or turkey1 chop it up1 and mix with some of above in equal proportions2 or a few oysters will be a great addition4 ,,stewed ,,celery4 ,after celery is cut up and soaked in cold water for fifteen minutes1 then cooked until tender1 it must be drained in the colander1 thrown into cold water to blanch and become firm1 and then thoroughly heated in a white sauce4 ,if the cold bath is neglected the result will be flat and discolored instead of white and crisp4 ,,celery ,,soup4 ,the ingredients are two heads of celery1 one quart of water1 one quart of milk1 two tablespoonfuls of flour1 one teaspoonful of salt1 two tablespoonfuls of butter and a dash of pepper4 ,wash and scrape celery and cut in half inch pieces1 put in boiling water and cook until soft4 ,mash the celery in the water in which it is boiled and add salt and pepper4 ,let the milk come to a boil2 cream together the butter and flour and stir the boiling milk into it slowly2 then add celery and strain through a sieve mashing and pressing with the back of a spoon until all but the tough fibres of the celery are squeezed through4 ,return the soup to the fire and heat until it is steaming when it is ready to serve4 ,,boiled ,,celeriac4 ,pare the roots and throw them into cold water for one half hour4 ,cut into squares1 boil in salted water until tender and serve with a butter or cream sauce4 ,,celeriac ,,salad4 ,boil the roots in salted water1 throw into cold water and peel2 slice1 serve on lettuce leaves and pour over a ,french or mayonnaise dressing4 7,see ,salad ,dressing47 ,,chervil ,,salad4 ,clean the leaves thoroughly in cold water and shake to drain4 ,serve with ,french salad dressing4 ,the leaves are aromatic and are used for seasoning dressings1 salads1 sauces and soups and also for garnishes4 ,,cream ,,chicory4 ,clean well and boil several heads of chicory1 drain and cool2 squeeze out the water from the chicory and mince it2 melt some butter in a saucepan and cook until the moisture has evaporated2 sprinkle with flour and add hot milk2 boil up stirring all the time2 season1 and cook on back of the stove fifteen minutes2 serve with croutons or bits of toast4 ,,french ,,recipe4 ,,chicory ,,salad4 ,wash and shake well2 select the white leaves and cut in one or two inch lengths4 ,in the salad bowl mix the oil1 salt and vinegar then add the chicory and mix vigorously with a wooden fork and spoon2 add the vinegar sparingly--#a-a_/b tablespoons of vinegar to #f of oil4 ,a crust of bread rubbed with garlic is usually added1 but the bowl itself may be slightly rubbed with a cut clove4 ,,french ,,recipe4 ,,citron ,,preserves4 ,select sound fruit1 pare and divide them into quarters1 and cut each quarter into small pieces1 take the seeds out carefully2 the slices may be left plain or may be cut in fancy shapes1 notching the edges nicely1 weigh the citron1 and to every pound of fruit allow a pound of sugar4 ,boil in water with a small piece of alum until clear and tender2 then rinse in cold water4 ,boil the weighed sugar in water and skim until the syrup is clear4 ,add the fruit1 a little ginger root or a few slices of lemon1 boil five minutes and fill hot jars4 ,seal tightly4 ,,citron ,,pudding4 ,cream together half a cup of butter and one cup of sugar2 add the well beaten yolks of five eggs1 the juice and grated peel of one lemon1 and whip until very light1 then add the whites beaten to a froth alternately with two full cups of flour1 through which must be sifted two even teaspoonfuls of baking powder4 ,butter a mold lavishly1 line it with strips of preserved citron1 using a quarter of a pound for a pudding of this size1 put in the batter1 cover and set in a pan with boiling water in a good oven4 ,keep the pan nearly full of boiling water and bake steadily one and one half hours4 ,dip the mold in cold water1 turn out upon a hot dish1 and eat at once with any kind of sweet pudding sauce4 ,the mold must not be filled more than two thirds full1 in order to give the pudding a chance to swell4 ,,sweet ,,pickled ,,citron4 ,one pound of sugar and one quart of vinegar 7if too strong dilute with water7 to every two pounds of citron4 ,boil the vinegar1 sugar and spices together and skim well4 ,then add the citron and cook until about half done4 ,use spices to suit taste4 ,,corn ,,chowder4 ,chop fine one-quarter pound of salt pork1 put in a kettle1 and when well tried out add two white onions sliced thin4 ,brown lightly1 then add one pint of raw diced potatoes1 one can of corn1 chopped fine1 and sufficient boiling water to cover4 ,when the potatoes are tender stir in two tablespoonfuls of flour1 blended with one of butter1 one teaspoonful of salt and saltspoonful of white pepper and one quart of boiling milk4 ,simmer five minutes longer1 add one cupful of hard crackers1 broken into bits1 and serve4 ,,miss ,,bedford4 ,,chicken ,,with ,,corn ,,oysters4 ,clean and joint a chicken1 one weighing about three pounds1 as for fricassee4 ,wipe each piece with a damp cloth1 dip in slightly beaten egg2 then roll in seasoned fine bread crumbs4 ,arrange in a deep dish1 and bake in a very hot oven for forty-five minutes1 basting every ten minutes with melted butter4 ,while the chicken is baking chop one cup full of cold boiled corn fine1 add to it one beaten egg1 one-quarter of a teaspoonful of salt1 a dash of pepper1 one tablespoonful of milk1 two tablespoonfuls of flour and one-quarter of a teaspoonful of baking powder4 ,heat one tablespoonful of drippings in a pan1 drop the batter in in spoonfuls1 and brown quickly on both sides4 ,prepare a sauce with one tablespoonful of butter1 blended with one of flour and one cupful of chicken stock 7made from the neck and wing tips71 one-half of a cupful of cream1 one teaspoonful of lemon juice1 a saltspoon of salt1 one-quarter as much pepper and the yolks of two eggs4 ,do not add the eggs and cream until just before it is taken from the fire4 ,arrange on a warm1 deep platter4 ,garnish with the corn oysters and sprigs of parsley4 ,serve the sauce in a boat4 ,,chicago ,,record4 ,,cream ,,of ,,corn4 ,use one can of corn for one quart of soup4 ,crush it thoroughly with pestle or potato-masher to free the pulp from the tough outside coating2 rub through a fine colander1 then through a sieve4 ,add one teacupful of cream to the strained pulp and enough milk to make a quart altogether4 ,put in a dash of cayenne pepper1 a piece of butter the size of a filbert1 and salt to taste--it requires a surprising amount of salt to bring out the flavor4 ,use a double boiler as it burns easily4 ,serve very hot stirring well before taking up4 ,,mrs4 ,,thompson4 ,,green ,,corn ,,fritters4 ,cut the corn from three good sized ears and chop it slightly4 ,add one well beaten egg1 one-half cup of milk1 one tablespoonful of sugar1 one-half teaspoonful of salt1 one-quarter teaspoonful of pepper1 and flour enough to make a thin batter4 ,put one teaspoonful of baking powder in the flour1 fry to a golden brown in boiling fat4 ,,corn ,,omelet4 ,take cold boiled corn and after cutting the grains through the middle1 scrape it from the cob4 ,make a plain omelet1 and have the corn with very little milk heating in a saucepan1 seasoning to taste4 ,when the omelet is ready to turn1 put the corn by spoonfuls over half the top1 and fold the omelet over4 ,serve at once4 ,,green ,,corn ,,pudding4 ,take one dozen ears of tender corn2 grate them2 then add one quart of sweet milk thickened with three tablespoonfuls of flour made free from lumps1 a full tablespoonful of butter1 four eggs1 and pepper and salt to taste4 ,butter an earthen baking dish and pour into it this mixture4 ,bake one and one-half hours4 ,this is to be served as a vegetable1 though with the addition of sugar and a rich sauce it can be used as a dessert4 ,,corn ,,soup4 ,take three ears of corn1 remove the corn from the cob and boil the cobs in three pints of soup stock or water very slowly one half hour4 ,remove the cobs1 put in the corn and boil twenty minutes1 then rub the corn through a sieve and add salt and pepper to taste4 ,boil up again and stir into the soup a tablespoonful of flour and butter mixed4 ,when it thickens add one cupful of boiling milk4 ,let this new mixture come to a boil1 add one well beaten egg and serve4 ,,corn ,,vinegar4 ,add to one gallon of rain water one pint of brown sugar or molasses and one pint of corn off the cob4 ,put into a jar1 cover with a cloth1 set in the sun1 and in three weeks you will have good vinegar4 ,most people prefer it to cider vinegar4 ,,corn ,,salad4 ,corn salad makes a most refreshing salad in winter and spring as a substitute for lettuce4 ,serve with ,french dressing4 ,it is also used as greens and is cooked like spinach4 ,,cress4 ,illustration ,water cress has a pleasant and highly pungent flavor that makes it valuable as a salad or garniture4 ,tear water cress apart with the fingers and put them loosely in a bowl to clean2 use cold water2 break off the roots1 do not use a knife2 dress with salt1 vinegar1 and a little powdered sugar4 ,some send them to the table without any dressing and eat them with a little salt4 ,,cucumber ,,and ,,cress ,,salad4 ,pare two cucumbers and cut them into quarters1 lengthwise1 then into half-inch pieces4 ,pick over1 wash and drain a pint of fresh cress1 and dry in a cloth4 ,add the cucumbers2 mix and turn into the salad-bowl and pour over a ,french dressing1 made by mixing together four tablespoonfuls of olive oil1 one-quarter of a teaspoonful of salt1 and the same of white pepper1 then dropping in1 while stirring quickly1 one tablespoonful of tarragon or plain vinegar1 or lemon juice4 ,,chicago ,,record4 ,,water ,,cress ,,soup4 ,look over carefully one large bunch of water cress and chop it fine4 ,melt one large tablespoonful of butter in a granite stew-pan1 add the cress and one teaspoonful of lemon juice4 ,cook about ten minutes1 until the cress is tender4 ,do not let it burn4 ,add one egg1 well beaten1 with one heaping teaspoonful of flour1 also one saltspoonful of salt and two dashes of pepper4 ,then pour in three pints of well-flavored soup stock4 ,let boil five minutes longer and serve with croutons4 ,,chicago ,,record4 ,,watercress ,,and ,,walnut ,,salad4 ,crack fifty walnuts and remove the meats as nearly as possible in unbroken halves4 ,squeeze over them the juice of two large lemons1 or three small ones1 and leave them for several hours1 or a day if convenient4 ,just before dinner pick over in a cool place one quart of watercress1 wash it carefully and drain on a napkin4 ,at the last moment drench the cress with ,french dressing1 spread the nuts over it1 give them a generous sprinkling of the dressing and serve4 ,,chicago ,,record4 ,,boiled ,,cucumbers4 ,peel the cucumbers unless very young and tender1 put into boiling salted water1 and when boiled throw them into cold water to firm them4 ,when ready for use1 heat them in butter quickly without frying them1 season with salt and pepper1 pour over any good sauce and serve4 ,ripe cucumbers can be treated quite similarly unless the seeds are tough1 if they are1 mash the cucumbers through a sieve and serve with butter1 pepper and salt4 ,,cucumber ,,catsup4 ,take twelve large1 full-grown cucumbers and four onions4 ,peel the cucumbers and take the skin off the onions2 grate them1 and let the pulp drain through a sieve for several hours1 then season highly with salt and pepper1 and add good cider vinegar until the pickle tastes strongly of it1 and it rises a little to the top4 ,put it in jars or wide-mouthed bottles1 and cork or seal them so as to be airtight4 ,the pickle tastes more like the fresh cucumber than anything else1 and will pay for the making4 ,,fried ,,cucumber4 ,boil a good-sized cucumber till nearly soft in milk and water flavored slightly with onion4 ,remove and drain dry1 cut it up into slices when cold and brush each slice1 which should be about a third of an inch thick1 with egg1 and dip in bread crumbs or make a batter and dip each slice in this1 after which fry in butter till amber brown4 ,to be served in the center of a hot dish with mashed potatoes round4 ,,cucumber ,,mangoes4 7,see ,mangoes47 ,,cucumber ,a ,,la ,,poulette4 ,pare and cut in slices three good-sized cucumbers2 cover with water and let soak for half an hour1 then drain and dry on a cloth4 ,put in a saucepan with two tablespoonfuls of butter and fry over a moderate fire without browning for five minutes4 ,add one scant tablespoonful of flour1 and1 when well mixed1 one and one-half cupfuls of chicken or veal broth4 ,simmer gently for twenty minutes1 season with a small teaspoonful of salt1 a saltspoonful of pepper and half a teaspoonful of sugar2 draw the pan to one side1 add the beaten yolks of two eggs and one tablespoonful of finely chopped parsley4 ,take from the fire as soon as thickened1 being careful not to allow the sauce to boil again4 ,,marion ,c4 ,,wilson4 ,,cucumber ,,salad4 ,peel the cucumbers1 slice as thin as possible1 cover with salt1 let stand one hour covered1 then put in colander and let cold water run over them until all the salt is off4 ,make a bed of cress or lettuce leaves and pour over ,french dressing2 or prepare as above1 pour over vinegar1 give a little dash of cayenne pepper and add sour cream4 ,cucumbers sliced very thin with a mayonnaise dressing make a very excellent sandwich filling4 ,,cucumber ,,salad ,,cups4 ,choose medium sized cucumbers1 pare carefully and cut off the two ends1 cut them in halves lengthwise1 take out the seeds and put the cucumbers into ice water for two hours4 ,when ready for use wipe the cucumbers dry1 set them on a bed of lettuce leaves1 asparagus leaves1 cress1 parsley or any other pretty garniture1 and fill the shells with lobster1 salmon or shrimp salad1 asparagus1 potato or vegetable salad1 mix with mayonnaise before stuffing and put a little more on top afterwards4 ,,stuffed ,,cucumbers4 ,choose medium sized cucumbers1 pare1 cut off one or both ends1 extract the seeds1 boil from three to five minutes1 drain and throw into cold water to firm1 drain again and fill the insides with chicken or veal forcemeat2 line a pan with thin slices of pork1 on which set the cucumbers1 season with salt and pepper and a pinch of marjoram and summer savory1 baste with melted butter1 or gravy1 chicken gravy is the best1 cover with a buttered paper and let bake4 ,or stuff with a sausage forcemeat1 make a bed for the cucumbers of chopped vegetables and moisten with stock or water2 or fill with a tomato stuffing as for stuffed tomatoes1 baste often with butter1 or a nice gravy1 put over a buttered paper and bake until done1 in about fifteen or twenty minutes4 ,the ,chicago ,record gave the following recipe for cucumbers stuffed with rice3--,pare thinly five five-inch cucumbers4 ,cut off one end and remove the pulp1 leaving a thick solid case1 with one thick end4 ,season one cup of hot boiled rice1 salted in cooking1 with a tablespoonful of butter1 a pinch each of marjoram and summer savory1 saltspoonful of grated nutmeg1 four shakes of cayenne and a tablespoonful of lemon juice4 ,fill the cucumbers with this mixture2 replace the end1 fastening it with small skewers2 place in a pan of boiling water1 salted1 in which are two bay leaves and a clove of garlic1 and boil for ten minutes or until tender4 ,drain and serve covered with a cream sauce4 ,,dandelions4 ,use the dandelions in the early spring when they are young and tender4 ,they take the place of spinach and are treated the same4 7,see ,spinach47 ,dandelions may be used as a salad with a ,french dressing4 ,,egg ,,plant ,,croquettes4 ,illustration ,peel1 slice and boil until tender1 mash and season with pepper and salt2 roll crackers or dry bread1 and stir into it until very thick4 ,make into croquettes or patties2 fry in hot lard or with a piece of salt pork4 ,,escalloped ,,egg ,,plant4 #a egg plant1 #b tablespoonfuls butter1 one teaspoonful salt1 #a_/c teaspoonful pepper1 #a egg1 #d tablespoonfuls grated cheese1 #a tablespoonful ,worcestershire sauce1 #c tablespoonfuls bread crumbs4 ,one good sized perfect egg plant4 ,let stand in cold water one hour4 ,do not remove skin1 but put the egg plant whole in a deep kettle of boiling water1 cover1 and cook thirty minutes1 or until tender4 ,be careful not to break the skin while cooking4 ,drain on large platter and cool4 ,cut in half and turn cut surfaces to platter while removing skin with knife and fork4 ,egg plant discolors readily1 also stains easily2 so1 keep covered from the air when not preparing it4 ,use silver knife and fork for chopping2 porcelain frying pan for seasoning process and an earthen dish for baking if you desire best results4 ,chop the plant moderately fine1 season with salt and pepper and simmer in two tablespoonfuls of butter over a slow fire for ten minutes1 keeping it closely covered4 ,add one tablespoonful of ,worcestershire ,sauce after taking from the fire1 and divide the mixture into two equal portions4 ,put the first half into a hot buttered baking dish2 sprinkle over it one half of the grated cheese and one tablespoonful of bread crumbs4 ,stir one well beaten egg into the second portion2 add to the first1 cover with remainder of cheese and finish with two tablespoonfuls of bread crumbs4 ,bake in moderately hot oven for twenty minutes4 ,cover the dish for first five minutes1 or until the bread crumbs shall have lightly browned4 ,serve hot as an entree1 with or without tomato sauce1 according to taste4 ,,alice ,,carey ,,waterman4 ,,fried ,,egg ,,plant4 ,select a plant not too large or old4 ,cut in slices one fourth of an inch thick1 and lay in weak salt water over night4 ,in the morning remove the purple rind and wipe dry1 dip in beaten egg1 then in fine bread crumbs or cracker dust2 fry on the griddle or in a spider in hot butter and drippings until a nice brown4 ,it must cook rather slowly until thoroughly soft1 otherwise it is unpalatable4 ,,mrs4 ,,mallory4 ,they can be more daintily fried if they are steamed first1 in which case the slices should be cut one inch thick and should lie in salt and water two hours before frying4 ,crumbs sifted through a coarse sieve are an improvement4 ,,stuffed ,,egg ,,plant ,choose four rather small egg plants and cut in halves2 with a spoon scoop out a part of the flesh from each half1 leaving a thin layer adhering to the skin4 ,salt the shells and drain2 chop the flesh4 ,mince two or three onions1 brown with a little butter1 mix with the flesh of the egg plant1 and cook away the moisture2 add some chopped mushrooms1 parsley and lastly an equal quantity of bread crumbs4 ,season with salt and pepper1 remove from the fire and thicken with yolks of eggs4 ,now fill the shells1 dust with bread crumbs1 put in a baking-pan and sprinkle with olive oil1 or bits of butter and bake4 ,,french ,,recipe4 ,,endive ,,salad4 ,endive is wholesome and delicate4 ,if the curled endive be prepared1 use only the yellow leaves1 removing the thick stalks and cutting the small ones into thin pieces2 the smooth endive stalk as well must be cut fine4 ,it may be mixed with oil1 vinegar1 salt and pepper1 and a potato mashed fine1 or with sour cream mixed with oil1 vinegar and salt4 ,when mixed with the last dressing it is usually served with hot potatoes4 ,endive may also be used as spinach4 7,see ,spinach ,recipes47 ,a ,,flower ,,salad4 ,the most beautiful salad ever imagined is rarely seen upon our tables1 although the principal material for its concoction may be grown in the tiniest yard4 ,any one who has tried growing nasturtiums must admit that they almost take care of themselves1 and if the ground is enriched but a little their growth and yield of blossom is astonishingly abundant4 ,it is these same beautiful blossoms that are used in salad1 and1 as if nature had surmised that their beauty should serve the very practical end of supplying the salad bowl1 the more one plucks these growing flowers1 the greater number will a small plant yield4 ,the pleasant1 pungent flavor of these blossoms would recommend them1 aside from their beauty1 and when they are shaken out of ice-cold water with some bits of heart lettuce1 they1 too1 become crisp in their way4 ,one of the prettiest ways of arranging a nasturtium salad is to partly fill the bowl with the center of a head of lettuce pulled apart and the blossoms plentifully scattered throughout4 ,prof4 ,blot1 that prince of saladmakers1 recommends the use of the blossoms and petals 7not the leaves7 of roses1 pinks1 sage1 lady's slipper1 marshmallow and periwinkle1 as well as the nasturtium1 for decorating the ordinary lettuce salad1 and reminds his readers that roses and pinks may be had at all seasons of the year4 ,in summer the lovely pink marshmallow is to be found wild in the country places near salt water2 so abundant are these flowers in the marshes 7hence the name7 and so large are the petals that there need be no fear of robbing the flower vases to fill the salad bowl4 ,these salads should be dressed at the table by the mistress1 as1 of course1 a little wilting is sure to follow if the seasoning has been applied for any length of time4 ,a ,french dressing is the best1 although a mayonnaise may be used if preferred4 ,opinions differ greatly as regards the proportions of the former1 but to quote ,blot again1 the proper ones are two of oil to one of vinegar1 pepper and salt to taste4 ,if the eye is not trained to measure pepper and salt and the hostess is timid about dressing a salad1 let her have measured in a pretty cut-glass sprinkler a teaspoon of salt and half of pepper mixed1 for every two of oil4 ,for a small salad the two of oil and one of vinegar will be sufficient2 measure the saltspoon even full of oil1 sprinkle this over the salad1 then half the salt and pepper2 toss all lightly with the spoon and fork1 then add the other spoonful of oil1 the vinegar and the remainder of the salt and pepper2 toss well and serve4 ,how simple1 and yet there are women who never have done the graceful thing of dressing lettuce at the table4 ,,rebecca ,,underwood4 ,potatoes and tomatoes in alternate layers may take the place of lettuce4 ,just before serving toss all together4 ,,flower ,,sandwiches4 ,make a filling of two-thirds nasturtium blossoms1 one third leaves1 lay on buttered bread1 with buttered bread on top1 sandwich style4 ,,chicago ,,record4 ,,preserved ,,rose ,,leaves4 ,put a layer of rose leaves in a jar and sprinkle sugar over them1 add layers sprinkled with sugar as the leaves are gathered until the jar is full4 ,they will turn dark brown and will keep for two or three years4 ,used in small quantities they add a delightful flavor to fruit cake and mince pies4 ,,mrs4 ,,rollins4 ,,sachet ,,powders4 ,in making sachet powders one general direction must be borne in mind--each ingredient must be powdered before mixing4 ,potpourri should be made before the season of outdoor flowers passes4 ,pluck the most fragrant flowers in your garden1 passing by all withered blossoms4 ,pick the flowers apart1 placing the petals on plates and setting them where the sun can shine upon them4 ,let the petals thus continue to dry in the sun for several days4 ,each flower may be made into potpourri by itself1 or the different flowers may be mixed in any variety and proportion that pleases the maker4 ,flowers which have little or no scent should be left out4 ,when the leaves are well dried sprinkle them with table salt4 ,do not omit this1 as it is important4 ,the right proportion is about two ounces of the salt to each pound of leaves4 ,if also two ounces of powdered orris root is added and well mixed in with the dried petals the fragrance and permanence are improved4 ,now the potpourri is ready to put in the jars that are sold for that purpose4 ,h4 ,j4 ,,hancock4 ,,violet ,,marmalade4 ,crush three pounds of violets to a pulp2 in the meantime boil four pounds of sugar1 take out some1 blow through it1 and if little flakes of sugar fly from it1 it is done4 ,add the flowers1 stir them together2 add two pounds of apple marmalade1 and when it has boiled up a few times1 put the marmalade into jars4 ,,the ,,cook',s ,,own ,,book4 ,,garlic ,,butter ,,sauce4 ,bruise half a dozen cloves of garlic1 rub them through a fine sieve with a wooden spoon2 mix this pulp with butter and beat thoroughly1 put in a wide mouthed bottle and keep for further use4 ,,ground ,,cherry ,,pudding4 ,half fill a pudding dish with ripe ground cherries or husk tomatoes1 dot with bits of butter and cover with a soft batter made of one cup milk1 one egg1 one tablespoonful butter1 two teaspoonfuls baking powder and a half-saltspoonful of salt4 ,bake quickly and serve with lemon sauce4 ,this fruit is so easily raised1 so prolific and so delicious1 used in various ways1 that ,i wonder it is not more widely known and used4 ,for pies1 preserves1 puddings and dried1 to put in cake1 it is inferior to none4 ,it will keep a long time in the husks in a dry place4 ,it will flourish in the fence corners or any out-of-the-way place1 and seems to prefer a poor soil and neglect4 ,,harriet ,i4 ,,mann4 ,,herbs4 ,whether food is palatable or not largely depends upon its seasoning4 ,good1 rich material may be stale and unprofitable because of its lack1 while with it simple1 inexpensive foods become delicious and take on the appearance of luxuries4 ,a garden of herbs with its varying flavors is a full storehouse for the housekeeper1 it gives great variety to a few materials and without much expense of money1 time or space as any little waste corner of the garden or even a window box1 will afford a fine supply4 ,besides use as flowers the young sprouts of most of the herbs are available as greens or salads1 and are excellent with any plain salad dressing2 among them might be mentioned mustard1 cress1 chervil1 parsley1 mint1 purslane1 chives1 sorrel1 dandelions1 nasturtiums1 tarragon and fennel4 ,many of these herbs are ornamental and make beautiful garnishes1 or are medicinal and add to the home pharmacy4 ,though not equally good as the fresh herbs1 yet dried ones hold their flavors and do excellent service4 ,just before flowering they should be gathered on a sunshiny day and dried by artificial heat1 as less flavor escapes in quick drying4 ,when dry1 powder them and put up in tin cans1 or glass bottles1 tightly sealed and properly labeled4 ,parsley1 mint and tarragon should be dried in ,june or ,july1 thyme1 marjoram and savory in ,july and ,august1 basil and sage in ,august and ,september4 ,anise4--,anise leaves are used for garnishing1 and the seeds for seasoning1 also are used medicinally4 ,balm4--,balm leaves and stems are used medicinally and make a beverage called ,balm ,wine4 ,a variety of cat-mint called ,moldavian balm is used in ,germany for flavoring food4 ,basil4--,sweet basil an aromatic herb is classed among the sweet herbs4 ,it is used as seasoning in soups1 sauces1 salads and in fish dressings4 ,basil vinegar takes the place in winter of the fresh herb4 ,basil ,vinegar4--,in ,august or ,september gather the fresh basil leaves4 ,clean them thoroughly1 put them in a wide mouthed bottle and cover with cider vinegar1 or wine for fourteen days4 ,if extra strength is wanted draw off the vinegar after a week or ten days and pour over fresh leaves2 strain after fourteen days and bottle tightly4 ,borage4--,its pretty blue flowers are used for garnishing salads4 ,the young leaves and tender tops are pickled in vinegar and are occasionally boiled for the table4 ,its leaves are mucilaginous and are said to impart a coolness to beverages in which they are steeped4 ,borage1 wine1 water1 lemon and sugar make an ,english drink called ,cool ,tankard4 ,caraway4--,caraway seeds are used in cakes1 breads1 meats1 pastry and candies and are very nice on mutton or lamb when roasting4 ,caraway and dill are a great addition to bean soup4 ,the root though strong flavored is sometimes used like parsnips and carrots4 ,catnip or ,catmint4--,its leaves are used medicinally and its young leaves and shoots are used for seasoning4 ,chives4--,the young leaves of chives are used for seasoning1 they are like the onion but more delicate1 and are used to flavor sauces1 salads1 dressings and soups4 ,they are chopped very fine when added to salads--sometimes the salad bowl is only rubbed with them4 ,chopped very fine and sprinkled over ,dutch cheese they make a very acceptable side dish or sandwich filling4 ,coriander4--,coriander seed is used in breads1 cakes and candies4 ,dill4--,the leaves are used in pickles1 sauces and gravies1 and the seeds1 in soups1 curries and medicines4 ,fennel4--,the leaves of the common fennel have somewhat the taste of cucumber1 though they are sweet and have a more delicate odor4 ,they are boiled and served chiefly with mackerel and salmon though sometimes with other fish1 or enter into the compound of their sauces4 ,the young sprouts from the roots of sweet fennel when blanched are a very agreeable salad and condiment4 ,the seed is medicinal4 ,henbane4--,henbane is poisonous and is only used medicinally4 ,hops4--,the young shoots of hops are used as vegetables in the early spring1 prepared in the same way as asparagus and salsify4 ,the leaves are narcotic and are therefore often made up into pillows4 ,horehound4--,the leaves are used for seasoning and are a popular remedy for a cough4 ,it is much used in flavoring candies4 ,hyssop4--,the young leaves and shoots are used for flavoring food1 but their principal use is medicinal4 ,a syrup made from it is a popular remedy for a cold4 ,lavender4--,the leaves are used for seasoning1 but the chief use of the plant is the distillation of perfumery from its flowers which are full of a sweet odor4 ,marjoram ,sweet4--,sweet marjoram belongs to the sweet herbs1 the leaves and ends of the shoots are used for seasoning1 and are also used medicinally4 ,pennyroyal4--,the leaves are used for seasoning puddings and other dishes1 and also have a medicinal use4 ,pot ,marigold4--,marigold has a bitter taste1 but was formerly much used in seasoning soups and is still in some parts of ,england4 ,the flowers are dried and are used medicinally and for coloring butter and cheese4 ,pimpinella1 or ,salad-,burnet4--,the young tender leaves are used as a salad2 they have a flavor resembling that of cucumbers4 ,rosemary4--,a distillation of the leaves makes a pleasant perfume and is also used medicinally4 ,it is one of the sweet herbs for seasoning4 ,rue4--,this is one of the bitter herbs yet is sometimes used for seasoning4 ,saffron4--,the dried pistils are used for flavoring and dyeing4 ,some people use it with rice4 ,it is often used in fancy cooking as a coloring material4 ,sage4--,the leaves both fresh and dried are used for seasoning1 meats and dressings especially4 ,summer ,savory4--,summer savory is used for flavoring1 and especially for flavoring beans4 ,tarragon or ,esdragon4--,esdragon with its fine aromatic flavor is a valuable adjunct to salads and sauces4 ,tarragon or ,esdragon ,vinegar4--,strip the leaves from the fresh cut stalks of tarragon4 ,put a cupful of them in a wide mouthed bottle and cover with a quart of cider or wine vinegar1 after fourteen days1 strain1 bottle and cork tightly4 ,tagetis ,lucida4--,its leaves have almost the exact flavor of tarragon and can be used as its substitute4 ,thyme4--,thyme is one of the sweet herbs and its leaves are favorites for seasoning in cooking4 ,winter ,savory4--,the leaves and young shoots1 like summer savory are used for flavoring foods4 ,wormwood4--,wormwood is used medicinally as its name implies4 ,,horseradish ,,cream ,,apple ,,sauce4 ,stew six sour apples and sift2 let cool1 and add two heaping tablespoonfuls of grated horseradish2 when cold and ready to serve add double the amount of whipped cream1 slightly sweetened4 ,,chicago ,,record4 ,,kale4 7,see ,borecole47 ,,kohl ,,rabi4 ,illustration ,strip the leaves from the stem1 put on in salted water and boil4 ,peel the tubers1 slice thin and boil until tender2 drain and chop very fine both leaves and tubers separately1 then mix thoroughly2 brown a tablespoonful of butter and a little flour in a saucepan1 add the kohl rabi and cook for a moment1 then add a cup of meat broth and boil thoroughly2 serve very hot4 ,,leaves ,,for ,,culinary ,,purposes4 ,in addition to sweet and bitter herbs1 we have many leaves available for seasoning4 ,the best known and most used are bay leaves1 a leaf or two in custards1 rice1 puddings and soups adds a delicate flavor and aroma4 ,a laurel leaf answers the same purpose4 ,bitter almond flavoring has a substitute in fresh peach leaves which have a smell and taste of bitter almond4 ,brew the leaves1 fresh or dry1 and use a teaspoonful or two of the liquid4 ,use all these leaves stintedly as they are strongly aromatic1 and it is easy to get too much4 ,the flowering currant gives a flavor that is a compound of the red and black currant2 gooseberry leaves in the bottled fruit emphasize the flavor1 and it is said keep the fruit greener4 ,a fresh geranium or lemon verbena leaf gives a delightful odor and taste to jelly4 ,a geranium leaf or two in the bottom of a cake dish while the cake is baking will flavor the cake4 ,nasturtium leaves and flowers find a place in sandwiches and salads4 ,the common syringa has an exact cucumber flavor and can be a substitute for cucumber in salads or wherever that flavor is desired4 ,lemon and orange leaves answer for the juice of their fruits4 ,horseradish and grape leaves have use in pickles4 ,carrot1 cucumber and celery leaves give the respective flavors of their vegetables4 ,tender celery leaves can be thoroughly dried and bottled for winter use4 ,the use of leaves is an economy for a household1 and a source of great variety4 ,,leeks4 ,leeks are generally used to flavor soups1 sauces and salads and are seldom brought to the table as a separate dish4 ,however1 they are semi-occasionally served as follows3--,boiled and dressed with a cream sauce2 or when two-thirds done are put to soak in vinegar seasoned with salt1 pepper and cloves1 then are drained1 stuffed1 dipped in batter and fried4 ,,boiled ,,lettuce4 ,illustration ,take the coarser part of lettuce not delicate enough for a salad1 boil in salted water until soft1 then drain thoroughly4 ,slightly brown a tablespoonful of butter and a dessertspoonful of flour in a saucepan1 put in the lettuce1 let it cook up once or twice1 then add a half-cup of stock and boil thoroughly1 just before serving add a gill of cream and give a sprinkle of nutmeg if the flavor is liked4 ,,lettuce ,,salad4 ,lettuce leaves whole or shredded are served with vinegar1 salt1 pepper1 mustard and a little sugar1 or with a ,french or mayonnaise dressing2 or it is shredded and mixed with veal and egg1 sweetbreads1 shrimps1 cress1 cucumber1 tomatoes or other salad material and is treated with the various salad dressings1 mentioned above4 ,,stewed ,,green ,,peas ,,with ,,lettuce4 ,shell a half peck of peas1 and shred two heads of lettuce2 boil together with as little water as possible to keep it from burning1 and stir often for the same purpose4 ,stew one hour1 set back on the stove1 and add one tablespoonful of butter1 one teaspoonful of sugar1 salt1 and a dash of cayenne pepper and just as it is taken up1 one well beaten egg1 which must not be allowed to boil4 ,serve at once4 ,,stuffed ,,lettuce4 ,use five clean heads of lettuce1 wash thoroughly1 open up the leaves and fill between with any highly seasoned meat--sweetbreads1 chicken or veal preferred--or make a forcemeat stuffing4 ,tie up the heads1 put into a saucepan with any good gravy1 stock or sauce and cook until thoroughly heated through2 serve in the gravy4 ,,lettuce ,,soup4 ,use three small lettuce heads1 clean1 drain1 chop and put into a saucepan with a tablespoonful of butter1 cover and let steam for a few minutes1 then add two quarts of good soup stock or one quart each of stock and milk1 add a half-cup of rice and boil until the rice is soft4 ,strain through a sieve1 or not1 as one fancies1 season with salt1 pepper1 return to the fire1 add a pint of cream1 let it come just to the boiling point and serve4 ,,mangoes4 ,mangoes are made from cucumbers1 melons1 peppers1 tomatoes and peaches4 ,the following recipe applies to all but the peaches4 ,select green or half grown melons and large green cucumbers1 tomatoes1 or peppers4 ,remove a narrow piece the length of the fruit1 and attach it at one end by a needle and white thread1 after the seeds of the mango have been carefully taken out4 ,throw the mangoes into a brine of salt and cold water strong enough to bear up an egg1 and let them remain in it three days and nights1 then throw them into fresh cold water for twenty-four hours4 ,if grape leaves are at hand1 alternate grape leaves and mangoes in a porcelain kettle 7never a copper one7 until all are in1 with grape leaves at the bottom and top4 ,add a piece of alum the size of a walnut1 cover with cider vinegar and boil fifteen minutes4 ,remove the grape leaves and stuff the mangoes4 ,prepare a cabbage1 six tomatoes1 a few small cucumbers and white onions1 by chopping the cabbage and tomatoes and putting all separately into brine for twenty-four hours and draining thoroughly4 ,after draining chop the cucumbers and onions4 ,drain the mangoes1 put into each a teaspoonful of sugar1 and two whole cloves4 ,add to the vegetable filling1 one-fourth ounce each of ground ginger1 black pepper1 mace1 allspice1 nasturtium seed1 ground cinnamon1 black and white mustard1 one-fourth cup of horseradish and one-fourth cup sweet oil4 ,bruise all the spices and mix with the oil1 then mix all the ingredients thoroughly and stuff the mangoes1 fit the piece taken out and sew in with white thread or tie it in with a string around the mango4 ,put them into a stone jar and pour over them hot cider vinegar sweetened with a pound or more of sugar to the gallon to suit the taste4 ,if they are not keeping properly pour over again fresh hot vinegar4 ,,martynias4 ,gather the pods when young and tender enough to thrust a needle through them easily1 later they become hard and useless for pickles4 ,leave half an inch of stem on each1 and lay them in salt water a couple of days1 then cook in weak vinegar until tender1 but not so long as to break them4 ,drain well from this1 place them in jars and prepare vinegar for them in the proportion of an ounce each of cloves1 allspice and black pepper to a gallon of vinegar2 scald all these together with half a teaspoonful of prepared mustard4 ,pour hot over the martynias1 cover closely and keep in a cool place4 ,they will soon be ready for use4 ,,mrs4 ,,hood4 ,,melon1 ,,musk4 ,illustration ,it is said a muskmelon can be chosen by its odor4 ,if it has none1 it is not good1 if sweet and musky it is quite sure to be ripe4 ,another indication of ripeness is when the smooth skin between the rough sections is yellowish green4 ,to serve1 cut the melons crosswise and fill with chopped ice an hour before using4 ,try pouring a little strained honey into the melon when eating4 ,,cantaloupe ,,frappe4 ,select two large cantaloupes that are ripe and of fine flavor2 cut into halves and scrape the pulp from same after removing the seeds 7not using any of the rind72 put the pulp through a potato ricer1 which will keep out all the stringy parts2 add to the pulp a pinch of salt1 four tablespoonfuls of powdered sugar and a gill of cherry juice 7sweetened with a spoonful of sugar71 or use some other nice tart juice4 ,soak a tablespoonful of gelatine in a quarter-cupful of water2 then set cup in pan of boiling water until it is dissolved2 add this to the prepared cantaloupe and when cold turn into a freezer and freeze slowly4 ,serve in sherbet glasses4 ,,mrs4 ,,sadette ,,harrington4 ,,cooked ,,muskmelon4 ,miss ,corson1 in one of her lectures1 gives the following directions for making a very nice dessert from muskmelons3--,make a rich syrup from a pound of white sugar to half a pint of water4 ,pare and slice the melon and boil it gently in the syrup five to ten minutes flavoring with vanilla or lemon4 ,then take it up in the dish in which it is to be served1 cool the syrup and pour it on the melon4 ,to be eaten cold4 ,,melon ,,mangoes4 7,see ,mangoes47 ,,muskmelon ,,pickle4 ,use ripe muskmelons1 pare1 remove seeds1 and cut in pieces and put into a stone jar4 ,cover with scalded vinegar and let them stand until the next day1 when the vinegar must be reheated and poured over them again2 repeat this until the fourth day1 then weigh the melons and to every five pounds of the fruit allow three pounds of sugar and one quart of vinegar with spices to suit4 ,let all simmer together until the fruit is tender4 ,the second day pour off this syrup1 and boil down until it shall only just cover the melons4 ,the result justifies the pains taken4 ,,melon1 ,,water4 ,the following is said to be an infallible sign of a ripe watermelon1 it takes close inspection to find sometimes1 but the sign is there if the condition for it exists4 ,when the flesh of the melon changes color and its seeds begin to turn black a small scale or blister appears on the rind4 ,they increase in number and size as the melon ripens1 until a ripe one shows them thickly strewn over the surface4 ,a small crop of blisters indicates unripe fruit4 ,a melon must be served ice cold4 ,cut it through the middle1 scoop out the flesh with a tablespoon in a circle as much as possible that the pieces may be conical or egg shaped4 ,cover the platter with grape leaves and pile the fruit upon them1 allowing the tendrils of the grapes to wander in and out among the melon cones4 ,,watermelon ,,ice4 ,cut a watermelon in halves1 scoop out the entire center1 taking out the seeds2 chop in tray2 add a cup of sugar4 ,pack the freezer1 turn a few minutes4 ,it will be like soft snow and delicious4 ,,watermelon ,,pickles4 ,eat the flesh and save the rind4 ,cut the rind into finger lengths and about an inch in width1 pare and cut out all the red flesh1 throw into a strong salt brine and let stand over night4 ,in the morning drain1 boil in water until the pickles are clear1 drain again and put into a stone jar4 ,to one gallon of fruit1 allow one quart of sugar and one pint of vinegar4 ,do up cinnamon and cloves in little bags1 in ratio of two of cinnamon to one of cloves and boil them in the syrup4 ,pour the boiling syrup over the pickles1 tie up close and in a few days they are ready for use4 ,,mint ,,sauce4 ,four dessert spoons of chopped mint1 two of sugar1 one quarter pint of vinegar4 ,stir all together2 make two or three hours before needed4 ,,mint ,,vinegar4 ,fill a bottle loosely with fresh1 clean mint1 pour over good vinegar1 cork tightly and let stand two or three weeks4 ,then pour off and keep well corked4 ,use this vinegar as a condiment1 or put a small quantity into drawn butter sauce for mutton4 ,,mushrooms4 ,illustration ,the highest authorities say an edible mushroom can easily be distinguished from a poisonous one by certain characteristics2--a true mushroom grows only in pastures1 never in wet1 boggy places1 never in woods1 never about stumps of trees1 they are of small size1 dry1 and if the flesh is broken it remains white or nearly so and has a pleasant odor4 ,most poisonous varieties change to yellow or dark brown and have a disagreeable odor1 though there is a white variety which grows in woods or on the borders of woods1 that is very poisonous4 ,the cap of a true mushroom has a frill1 the gills are free from the stem1 they never grow down against it1 but usually there is a small channel all around the top of the stem1 the spores are brown-black1 or deep purple black and the stem is solid or slightly pithy4 ,it is said if salt is sprinkled on the gills and they become yellow the mushroom is poisonous1 if black1 they are wholesome4 ,sweet oil is its antidote4 ,,baked ,,mushrooms4 ,hold the mushrooms by the stems1 dip them in boiling hot water a moment to help loosen the skin1 cut off their stems4 ,boil the parings and stems and strain4 ,pour this water over the mushrooms chopped fine1 add parsley and stew about forty minutes4 ,then add six eggs well beaten4 ,pour this mixture into buttered cups and bake quickly4 ,serve with cream sauce4 ,,mushroom ,,catsup4 ,boil one peck of mushrooms fifteen minutes in half a pint of water1 strain1 or not1 through a sieve to get all the pulp2 add a pint of vinegar to the juice1 two tablespoonfuls of salt1 one half a teaspoonful of cayenne pepper1 two tablespoonfuls of mustard1 one of cinnamon and one of cloves4 ,let the mixture boil twenty minutes2 bottle and seal tightly4 ,,fried ,,mushrooms4 ,pare the mushrooms1 cut off their stems1 lay them on their heads in a frying pan in which a tablespoonful of butter has been melted1 put a bit of butter into each cap1 let them cook in their own liquor and the butter until thoroughly done4 ,season with salt and butter and serve hot4 ,,mushrooms ,,with ,,macaroni4 ,boil half a pound of macaroni4 ,put a pint of water1 one small onion1 a sprig of parsley1 the juice of half a lemon1 a teaspoonful of salt and a quarter as much pepper into a saucepan4 ,when boiling add a quart of mushrooms and cook five minutes4 ,beat three eggs1 stir in and take from the fire4 ,drain the macaroni1 put a layer in the bottom of a baking dish1 then a layer of the mushroom mixture1 and thus alternately until the dish is full4 ,have mushrooms on top1 and set in a hot oven for five minutes4 ,,mrs4 ,,eliza ,,parker4 ,,marrow ,,with ,,mushrooms4 ,procure a shinbone and have the butcher split it2 remove the marrow and cut it into inch-thick slices2 then boil it one and one-half minutes in a quart of salted water1 using a teaspoonful of salt4 ,into a frying-pan put a tablespoonful of butter2 when hot add five tablespoonfuls of chopped mushrooms and toss for five minutes1 sprinkling them with three shakes of salt and a speck of cayenne4 ,drain the marrow2 squeeze over it ten drops of lemon juice2 then mix with it the mushrooms2 spread on slices of hot1 crisp toast and serve immediately4 ,,chicago ,,record4 ,,mushroom ,,omelet4 ,cook a dozen small1 even sized mushrooms in a saucepan with half an ounce of butter and half a saltspoonful of salt sprinkled over them4 ,make ready a plain omelet1 as it cooks at the edges place the mushrooms over one half of it1 fold over the other half1 slip from the pan on to a hot dish and serve immediately4 ,,mushrooms ,,on ,,toast4 ,prepare enough mushrooms to measure one half-pint when chopped1 and enough of raw ham to fill a tablespoon heaping full4 ,mix these and add a teaspoonful of parsley1 a trifle of chopped onion if liked1 a teaspoonful of lemon juice1 pepper and salt4 ,fry in two tablespoonfuls of butter1 add a half-cupful of milk or cream1 boil up again1 and add an egg thoroughly beaten4 ,serve on small squares of toast4 ,this with the addition of bread crumbs before the milk is added and with the use of some of the relishing herbs makes an excellent stuffing4 ,,mushroom ,,soup4 ,get your butcher to crack for you a shank of beef4 ,put over it four quarts of water4 ,let it boil hard for a few moments until all the scum has risen and has been removed4 ,set it back on the stove now to simmer five hours4 ,at the end of the fourth hour add one carrot1 one turnip1 one small onion1 one bunch of parsley1 two stalks of celery1 twelve cloves and two bay leaves4 ,let all these boil together one hour1 then strain and set away until the next day1 when all the grease must be skimmed off4 ,to every quart of the stock add a quart of milk thickened with two tablespoonfuls of flour and two tablespoonfuls of butter1 one saltspoonful of salt and a dust of pepper1 add to this a half-pint of canned mushrooms or small mushrooms stewed thoroughly in the liquor obtained from boiling and straining the stems and parings4 ,,mustard4 ,in early spring the young leaves are used as a garnish1 or1 finely cut1 as a seasoning to salads4 ,the ,cabbage ,leaved ,mustard makes an excellent green1 and is treated like spinach4 ,,aromatic ,,mustard4 ,upon one tablespoonful of grated horseradish1 an ounce of bruised ginger root1 and five long red peppers pour half a pint of boiling vinegar4 ,allow to stand1 closely covered1 for two days2 then take five teaspoonfuls of ground mustard1 one teaspoonful of curry powder1 and a dessertspoonful of salt1 and mix well together4 ,strain the vinegar upon this1 adding a dash of cayenne if wanted very pungent4 ,mix very smoothly and keep in a corked bottle or jar4 ,,nasturtium4 ,illustration ,the flowers are used to garnish salads1 the young leaves and flowers make a lovely salad 7,see ,flower ,salad74 ,the young buds and leaves when tender are made into pickles and are used like capers in sauces1 salads and pickles4 ,,nasturtium ,,pickles4 ,gather the seeds as soon as the blossoms fall1 throw them into cold salt water for two days1 at the end of that time cover them with cold vinegar1 and when all the seed is gathered and so prepared1 turn over them fresh boiling hot vinegar plain or spiced with cloves1 cinnamon1 mace1 pepper1 broken nutmeg1 bay leaves and horseradish4 ,cork tightly4 ,,boiled ,,okra ,,or ,,gumbo4 ,illustration ,the long seed pod is the edible part of this plant1 it can be canned or dried for winter use4 ,if dried let it soak an hour or so before using4 ,to cook1 cut the pods in rings1 boil them in salted water until tender which will be in about twenty minutes4 ,add butter1 salt1 pepper and cream4 ,thin muslin bags are sometimes made to hold the whole pods without breaking4 ,after boiling tender1 pour them out1 season with butter1 salt and pepper and bake for five minutes4 ,,fried ,,okra4 ,cut it lengthwise1 salt and pepper it1 roll it in flour and fry in butter1 lard or drippings4 ,,okra ,,fritters4 ,boil the okra1 cut in slices1 make a batter as for batter cakes1 dip the okra in and fry in plenty of hot lard4 ,,mrs4 ,e4 ,c4 ,,dubb4 ,,okra ,,gumbo ,,soup4 ,use two quarts of tomatoes to one quart of okra cut in rings2 put them over the fire with about three quarts of water and let the mixture come to a boil2 take one chicken2 cut it up and fry brown with plenty of gravy2 put it in with the okra and tomatoes2 add several small onions chopped fine1 a little corn and lima beans1 if they are at hand1 and salt and pepper4 ,let all simmer gently for several hours4 ,to be served with a tablespoonful of rice and a green garden pepper cut fine to each soup plate4 ,,onions4 ,peel and slice onions under water to keep the volatile oil from the eyes4 ,a cup of vinegar boiling on the stove modifies the disagreeable odor of onions cooking4 ,boil a frying pan in water with wood ashes1 potash1 or soda in it to remove the odor and taste of onions4 ,to rub silver with lemon removes the onion taste from it4 ,leaves of parsley eaten like cress with vinegar hide the odor of onions in the breath4 ,onions to be eaten raw or cooked will lose their rank flavor if they are pulled and thrown into salt water an hour before use4 ,two waters in boiling accomplish the same purpose4 ,,onion ,,flavoring4 ,to prepare onion flavoring for a vegetable soup1 peel a large onion1 stick several cloves into it and bake until it is brown4 ,this gives a peculiar and excellent flavor4 ,,fried ,,apples ,,and ,,onions4 ,take one part onion to two parts apple4 ,slice the apples without paring1 and slice the onions very thin4 ,fry together in butter1 keeping the frying pan covered1 to hold the steam which prevents burning4 ,a very slight sprinkling of sugar seems to give an added flavor4 ,add just as it is to be taken up or else it will burn4 ,,onion ,,omelet4 ,put a lump of butter or dripping in a frying pan1 then put in sliced onions1 salt and pepper1 cook slowly until done1 but not brown4 ,beat the eggs1 allowing two for each person1 pour in the frying pan1 add a little salt and stir until set4 ,serve hot4 ,,onion ,,pickles4 ,choose small uniform onions2 make a brine that will hold up an egg1 and pour over the onions boiling hot4 ,let them lie in this twenty-four hours1 then drain and wipe dry and put into bottles4 ,pour over them cold cider vinegar1 seasoned with sliced horseradish1 whole pepper and mace4 ,put in bottles and seal4 ,,baked ,,onions4 ,boil in milk and water until just done1 then drain and put them in a buttered frying pan4 ,put a bit of butter1 salt1 and pepper on each one1 and add a little of the water in which the onions have boiled4 ,brown them quickly and serve at once4 ,,cream ,,onions4 ,boil onions in two waters and drain2 pour over them a little boiling milk and set over the fire1 add butter1 cream1 salt and pepper and serve hot4 ,,escalloped ,,onions4 ,boil onions in salted water with a little milk until they are tender4 ,put a layer of onions in a baking dish1 scatter bread crumbs over them1 dot with butter1 season with pepper and salt and a dash of powdered sage1 repeat this until the dish is full1 pour over a half-cup of cream or milk4 ,cover the top with bread crumbs dotted with butter4 ,bake a light brown and serve4 ,,stuffed ,,onions4 ,boil onions one hour in slightly salted water1 and remove the centers4 ,make a stuffing of minced liver or chicken in these proportions2 to one pound of meat one third of a cupful of gravy milk or cream1 one half-cupful of fine bread crumbs1 one egg1 pepper and salt and some of the onion taken from the centers1 mix well and fill the onion shells1 dust over a few bread crumbs1 dot with butter and bake until brown4 ,put the remaining onion into a stew pan1 with a tablespoonful of butter1 a half-tablespoonful of flour1 and after it boils up once1 add a half-cup of milk1 a teaspoonful of parsley1 salt and pepper1 boil up again1 pour over onions and serve4 ,this is a good second course after soup served with apple sauce4 ,,parsley4 ,parsley is the prime favorite of the garnishes4 ,its pretty curled leaves are used to decorate fish flesh and fowl and many a vegetable4 ,either natural1 minced or fried1 it is an appetizing addition to many sauces1 soups1 dressings and salads4 ,,fried ,,parsley4 ,wash the parsley very clean1 chop fine and fry in butter in the proportion of one tablespoonful of butter to one pint of minced parsley4 ,when soft1 sprinkle with bread crumbs1 moisten with a little water1 and cook ten or fifteen minutes longer4 ,garnish it with sliced boiled egg4 ,to be eaten with pigeon4 ,,parsley ,,vinegar4 ,fill a preserving bottle with parsley leaves1 freshly gathered and washed1 and cover with vinegar4 ,screw down the top and set aside for two or three weeks4 ,then strain off the vinegar1 add salt and cayenne pepper to taste1 bottle and cork4 ,use on cold meats1 cabbage1 etc4 ,,parsley ,,sauce4 7,see ,sauces47 ,,boiled ,,parsnips4 ,wash1 scrape and cut them into slices about an inch thick1 put them in a saucepan with salted water and cook until tender1 drain1 cover with good rich milk1 season with butter1 pepper and salt to taste1 bring to a boil and serve4 ,,broiled ,,parsnips4 ,after parsnips are boiled1 slice and broil brown4 ,make a gravy as for beefsteak4 ,,browned ,,parsnips4 ,put two or three thin slices of salt pork in the bottom of a kettle and let them brown1 scrape and slice the parsnips and pare about the same amount of potatoes1 leaving them whole if they are small4 ,place in alternate layers in the kettle1 and add sufficient water to cook them1 leaving them to brown slightly4 ,they must be closely watched as they burn very easily4 ,requires about one and a half hours to cook and brown nicely4 ,remove the vegetables and thicken the gravy with a little flour2 add pepper and salt1 and a small lump of butter4 ,serve pork and vegetables on a large1 deep platter and pour over the gravy4 ,,fried ,,parsnips4 ,scrape and wash parsnips1 cut off the small end and cut the thick part into half-inch-thick slices4 ,put them in boiling water with a tablespoonful each of salt and sugar4 ,boil an hour or until nearly done and drain2 beat two eggs1 four tablespoonfuls of flour and half a pint of milk together1 season with salt and pepper4 ,dip the slices of parsnip into the batter1 then in bread crumbs and fry in boiling lard or drippings until a golden brown4 ,pile them in a heap on a napkin and serve very hot4 ,,parsnip ,,fritters4 ,scrape and halve the parsnips1 boil tender in salted water1 mash smooth1 picking out the woody bits2 then add a beaten egg to every four parsnips1 a tablespoonful of flour1 pepper and salt to taste1 and enough milk to make into a thin batter2 drop by the tablespoonful into hot lard1 and fry brown4 ,drain into a hot colander and dish4 ,,mashed ,,parsnips4 ,boil parsnips tender in salted water1 drain and mash them through a colander4 ,put the pulp into a saucepan with two or three tablespoonfuls of cream and a small lump of butter rubbed in flour1 stir them over the fire until the butter is melted and serve4 ,,mock ,,oysters4 ,use three grated parsnips1 three eggs1 one teaspoonful of salt1 one teacupful of sweet cream1 butter half the size of an egg1 three tablespoonfuls of flour4 ,fry as pancakes4 ,,parsnip ,,puffs4 ,take one egg1 well beaten1 and add 7without stirring until the ingredients are in7 one teacupful each of cold water and flour1 one heaping teaspoonful of baking powder1 half a teaspoonful of salt1 one teacupful of well-mashed1 boiled parsnips2 stir very lightly and only enough to mix4 ,do not let it stand long4 ,drop by the tablespoonful into hot1 melted fat in a frying pan1 and cook until a delicate brown4 ,,chicago ,,record4 ,,ambushed ,,peas4 ,illustration ,cut the tops off of biscuits or buns twenty-four hours old4 ,scoop out the inside and put both shells and tops into the oven to crust4 ,pour into them peas after they have been boiled and mixed with a cream sauce to which an egg has been added1 also minced parsley or mint if liked4 ,cover carefully with the tops and serve hot4 ,,boiled ,,peas4 ,do not shell peas until ready to cook4 ,salt1 and slightly sweeten if needed boiling water1 drop the peas so slowly into the water it will not stop boiling4 ,boil the peas until tender without covering and they will keep their color4 ,they will generally cook in about twenty minutes1 take them up with a little of the liquor in which they were boiled1 butter and pepper them1 and they are much better to add a little sweet cream1 but will do without4 ,if they are cooked immediately upon gathering1 they will need no sugar2 if allowed to remain twelve hours or more1 a tablespoonful of sugar will be found an addition4 ,a sprig of mint or a little parsley may be added4 ,pea-pods are sometimes boiled in a small quantity of water1 then are skimmed out and the peas are boiled in this liquor4 ,,peas ,,and ,,buttered ,,eggs4 ,stew a pint of young peas with a tablespoonful of butter1 a little salt1 pepper and chopped parsley1 until they are tender2 beat up two eggs and pour over them the boiling peas4 ,serve at once on toast before the eggs harden4 ,,canapes ,,of ,,peas4 ,these form a dainty entree4 ,to prepare the canapes take some slices of stale bread about two inches thick and cut into neat rounds with a large biscuit cutter4 ,with a smaller cutter mark a circle in the center of each round and scoop out the crumbs from it to the depth of one inch4 ,this must be carefully done1 so there will be a firm bottom and sides4 ,lay these around in a shallow dish and pour over them a half-pint of milk in which one egg has been thoroughly beaten4 ,this proportion of egg and milk is sufficient for six canapes4 ,let them lie in this for a few minutes2 then take up very carefully and slip into very hot lard4 ,when of a pale golden brown remove with a skimmer and drain on blotting paper4 ,boil a pint of freshly cleaned peas in unsalted water until tender2 drain well4 ,put into a saucepan with two spoons of butter1 dredge in a dessertspoonful of flour and add a saltspoon of salt and a quarter of a pint of milk4 ,let it come to a boil2 then fill the canapes with this1 give a dusting of pepper on the top of each1 arrange on a platter and garnish with parsley and slices of lemon4 ,,chicago ,,record4 ,,peas ,,and ,,lettuce4 ,use a pint of peas and two young lettuces cut small4 ,put in as little water as possible to use and not burn1 let them boil until tender1 then add a square of sugar1 the yolks of two eggs well beaten and two tablespoonfuls of cream4 ,stir together a short time but do not boil4 ,,peas ,,au ,,parmesan4 ,grate one and one-half ounces of cheese1 add to it two tablespoonfuls of cream1 a gill of milk1 a tablespoonful of butter1 saltspoonful of salt and four shakes of pepper4 ,place in an enameled pan and stir over the fire until the butter and cheese are dissolved4 ,then put in a pint and a half of fresh young peas1 previously boiled until tender1 drained and seasoned with a half-teaspoonful of salt4 ,stir the mixture a few moments4 ,serve as hot as possible4 ,,chicago ,,record4 ,,green-,,pea ,,salad4 ,shred some lettuce and add to it the peas--they should be boiled with a little mint1 and be quite cold4 ,add the salad dressing just before serving4 ,,pea ,,and ,,nut ,,salad4 ,use one cupful of chopped pecan nuts to three cupfuls of ,french peas4 ,serve on lettuce with mayonnaise4 ,,pea ,,soup4 ,use chicken1 mutton1 or beef broth1 or water for a liquor in which to boil two cups of green peas1 add to them one minced onion1 one carrot cut fine1 a teaspoonful of chopped parsley1 a stalk of celery cut fine1 a bay leaf and two cloves4 ,when the peas are tender1 rub all through a sieve4 ,return the soup to the pot and add two tablespoonfuls of butter1 a teaspoonful of salt1 two well beaten yolks and half a cupful of cream4 ,let come to a boil and serve with croutons4 ,croutons are little squares of bread hard baked in the oven1 or fried in oil or butter4 ,,deviled ,,peppers4 ,illustration ,use green bell peppers1 cut off the stem end and remove the inside4 ,chop cooked cold ham1 and with it as many eggs as one wishes1 or chop tongue1 veal or chicken1 and use the following salad dressing3--,to a pint of meat use the yolk of a hard boiled egg1 rubbed smooth in a scant tablespoonful of melted butter1 a half teaspoonful of made mustard1 half a teaspoonful of sugar1 add enough vinegar to make it thin and stir in the meat4 ,fill the pepper shells with this mixture rounding it up high4 ,it is an excellent lunch dish4 ,,pepper ,,mangoes4 7,see ,mangoes47 ,,pickled ,,peppers4 ,remove the seeds from large green peppers1 slice them and lay them in a jar alternating each layer of peppers with a layer of cabbage1 then cover them with salt and let stand over night4 ,in the morning drain off the water4 ,for the pickle use enough vinegar to cover the peppers1 an ounce each of black and white mustard seed1 juniper berries1 whole cloves and allspice1 one half-ounce of celery seed and one large onion chopped fine or one head of garlic if that flavor is liked4 ,let this come to a boil and pour over the peppers4 ,pack tightly in a jar1 cover with horseradish leaves1 and close up tightly4 ,,pepper ,,salad4 ,shave as fine as possible one head of cabbage1 use an ounce of mustard seed1 or an ounce of celery seed as one prefers either flavor2 cut one or two yellow peppers into thin shavings if mustard seed is used1 or four if celery seed is used4 ,pour cold cider vinegar over all1 add a little salt and sugar and let stand a day or two to really pickle the cabbage and peppers4 ,pack in jars or cans and it will keep all winter4 ,serve with oysters and cold meats4 ,,stuffed ,,peppers4 ,cut off the stem end of green bell peppers4 ,mince cooked chicken or use a can of shrimps1 and mix with it almost an equal weight of bread crumbs1 a large lump of butter1 two or three tablespoonfuls of cream1 salt and a sprinkle of parsley4 ,fill the pepper shells with the mixture1 sprinkle bread crumbs over the tops1 dot with butter1 and brown in the oven4 ,,oakland ,,stuffed ,,peppers4 ,cut off the tops and scoop out the seeds of six peppers1 chop an extra pepper without seeds1 mix with it a small onion chopped1 a cupful of chopped tomato1 two tablespoonfuls of butter or salad oil1 a teaspoonful of salt1 and an equal measure of bread crumbs4 ,stuff the peppers1 replace the stem ends1 and bake the peppers for half an hour1 basting them with butter or salad oil two or three times4 ,serve them hot as a vegetable4 ,,browned ,,mashed ,,potatoes4 ,whip up mashed potatoes with an egg-beater1 add a few tablespoonfuls of cream1 the yolks of two eggs1 a tablespoonful of butter1 pepper and salt4 ,cover with the whipped whites of the two eggs1 bake until browned and with a pancake knife transfer them to a hot dish and serve at once4 ,,potatoes ,,with ,,cheese ,,sauce4 ,use twelve good sized potatoes1 mash1 add pepper1 salt1 milk and butter4 ,make a cup of drawn butter1 7milk1 butter and a very little corn starch as thickening1 with pepper and salt7 into it stir two beaten eggs1 and two tablespoonfuls of grated cheese4 ,put a layer of potatoes on a pie tin1 cover with a thin layer of the drawn butter sauce1 cover this in turn with more potato and repeat until there is a mound1 cover with the sauce1 strew thickly with cheese and brown in a quick oven4 ,,lyonnaise ,,potatoes4 ,put a large lump of butter in a saucepan and let it melt2 then add one small onion chopped fine or sliced thin1 when it is nicely browned but not scorched1 put in slices of cold boiled potatoes1 salt and pepper and cook until well browned4 ,just before taking up add a teaspoonful of parsley4 ,,potato ,,pancakes4 ,grate eight large pared potatoes1 add to them one and one half-teacupfuls of milk1 the beaten yolks of two or three eggs1 a lump of butter the size of a walnut1 pepper1 salt1 enough flour to make a batter1 and lastly add the whites of two or three eggs beaten stiff4 ,add a heaping teaspoonful of baking powder if only one egg is used4 ,fry in butter or drippings to a rich brown4 ,,ringed ,,potatoes4 ,peel large potatoes1 cut them round and round as one pares an apple1 fry in clean1 sweet1 very hot lard until brown2 drain on a sieve1 sprinkle salt over them and serve4 ,,potato ,,turnovers4 ,use ten tablespoonfuls of whipped mashed potatoes with a little salt added gradually1 six tablespoonfuls of flour and three tablespoonfuls of butter4 ,when thoroughly mixed lay the mass upon a floured board and roll out about an inch thick1 cut in circles with a small bowl1 lay upon each circle minced meat1 poultry or fish4 ,season the meat1 wet the edges of the circle with beaten egg and close each one like a turnover1 pinch them around the edges and fry to a light brown1 or brush them with egg and brown them in the oven4 ,,potato ,,souffle4 ,choose large1 smooth1 handsome1 uniform potatoes1 allow an extra potato for any waste4 ,bake and with a very sharp knife cut them in two lengthwise4 ,remove the inside1 season with butter1 cream1 pepper and salt and fill the potato skins with the mixture2 glaze them with the beaten whites of eggs and over the top spread the whites of eggs beaten to a stiff froth4 ,brown in the oven4 ,,potato ,,soup4 ,use the water in which the potatoes were boiled1 add three tablespoonfuls of mashed potato to a pint of water1 and as much rich milk as there is water used1 season with salt and a dust of cayenne pepper1 a little juice of lemon or a little minced parsley or tarragon4 ,serve with crackers or croutons4 ,,stuffed ,,potatoes4 ,bake handsome1 uniform potatoes1 cut off the tops with a sharp knife1 take out the inside4 ,add to the scraped potato1 butter1 milk1 pepper1 salt and a little grated cheese1 fill the empty shells and heap above the top4 ,grate a little cheese over this and set in the oven to brown4 ,serve hot4 ,,potatoes ,,used ,,to ,,cleanse4 ,small pieces of raw potato in a little water shaken vigorously inside bottles and lamp chimneys will clean them admirably4 ,to clean a burned porcelain kettle boil peeled potatoes in it4 ,cold boiled potatoes not over-boiled1 used as soap will clean the hands and keep them soft and healthy4 ,to cleanse and stiffen silk1 woolen and cotton fabrics use the following recipe3--,grate two good sized potatoes into a pint of clear1 clean1 soft water4 ,strain through a coarse sieve into a gallon of water and let the liquid settle4 ,pour the starchy fluid from the sediment1 rub the articles gently in the liquid1 rinse them thoroughly in clear water and then dry and press4 ,water in which potatoes are boiled is said to be very effective in keeping silver bright4 ,,baked ,,pumpkin4 ,illustration ,slice the pumpkin a quarter of an inch thick1 peel and put a layer in the bottom of a baking dish1 then a layer of sugar with a sprinkle of cinnamon and dot with butter1 repeat this until the pan is full4 ,let the top be well covered with sugar4 ,bake in a moderate oven until the sugar becomes like a thick syrup4 ,or cut the pumpkin in squares and do not peel1 bake1 and when soft enough1 scrape it from the shells1 season with butter and salt and serve like squash4 ,,canned ,,pumpkin4 ,stew pumpkin as for pies1 put while hot in cans and seal4 ,,pumpkin ,,loaf4 ,take one quart of stewed pumpkin mashed fine1 one teaspoonful each of salt and baking soda1 one tablespoonful sugar1 three pints of meal4 ,stir all together while boiling hot2 steam four hours1 or steam three hours and bake one4 ,to be eaten hot with cream1 or butter and sugar4 ,,pumpkin ,,marmalade4 ,take ripe yellow pumpkins1 pare and cut them into large pieces1 scrape out the seed1 weigh and to every pound take a pound of sugar and an orange or lemon4 ,grate the pieces of pumpkin on a coarse grater and put in the preserving kettle with sugar1 the orange rind grated and the juice strained4 ,let it boil slowly1 stirring frequently and skimming it well until it forms a smooth1 thick marmalade4 ,put it warm into small glass jars or tumblers and when cold cover with a paper dipped in alcohol and another heavy paper pasted over the top of the glass4 ,,pumpkin ,,pie4 ,to one quart of rich milk take three eggs1 three big tablespoonfuls of sugar1 a little salt1 and a tablespoonful of ginger1 a teaspoonful of cinnamon and a grated nutmeg if one likes it highly spiced1 add enough finely stewed pumpkin to make a thin mixture4 ,this will make three pies4 ,a good pumpkin pie will puff up lightly when done4 ,,preserving ,,pumpkins ,,for ,,winter ,,use4 ,a good way to prepare pumpkin for winter use is to cook and sift it as fine as for pies1 then add nearly as much sugar as there is pumpkin2 stir well and pack in crocks4 ,better than dried pumpkin for winter use4 ,,pumpkin ,,soup4 ,for six persons use three pounds of pumpkin2 take off the rind1 cut in pieces and put in a saucepan with a little salt and cover with water2 let it boil until it is soft 7about twenty minutes7 and pass through a colander2 it must have no water in it2 put about three pints of milk in a saucepan1 add the strained pumpkin1 and let come to a boil2 add a very little white sugar1 some salt and pepper1 but no butter4 ,serve hot4 ,,how ,,to ,,serve ,,radishes4 ,illustration ,let every housekeeper try serving radishes in this dainty way4 ,cut off the root close to the radish and remove the leaves1 leaving about an inch of the stem4 ,then cut the skin of the radish from the root toward the stem1 in sections1 as is done in removing the skin of an orange in eighths4 ,the skin can then be peeled carefully back to the stem by slipping the point of a knife under it1 and pulling it gently away from the heart of the radish4 ,the pure white heart1 with the soft pink of the peeling and the green stem makes a beautiful contrast4 ,if they are thrown into cold water as fast as they are prepared and allowed to remain there until the time for serving1 they will be much improved1 becoming very crisp and tender4 ,the skin of the young radish should never be discarded1 as it contains properties of the vegetable that should always be eaten with the heart2 and1 unless the radish is tough1 it will agree with a delicate stomach much better when eaten with the peel on4 ,they look very dainty when served in this way1 lying on fresh lettuce leaves1 or are beautiful to use with parsley as a garnish for cold meats4 ,,radish1 ,,cucumber ,,and ,,tomato ,,salad4 ,slice a bunch of radishes1 and a cucumber very thin1 make a bed of cress or lettuce1 over this slice three solid tomatoes1 and cover with the cucumbers and radish4 ,pour over all a ,french or mayonnaise dressing4 ,,baked ,,rhubarb4 ,peel rhubarb stalks1 cut into inch lengths1 put into a small stone crock with at least one part sugar to two parts fruit1 or a larger part if liked1 but not one particle of water1 bake until the pieces are clear2 flavor with lemon or it is good without4 ,it is a prettier sauce and takes less sugar than when stewed1 and can be used for a pie filling if the crust is made first4 ,to prevent burning1 the crock may be set in a pan of boiling water4 ,when done and while yet hot1 beat up the whites of two eggs and whip into the sauce4 ,it makes it very light and very nice4 ,,bottled ,,rhubarb4 ,use perfectly fresh1 crisp rhubarb1 peel and cut in small pieces as for pies1 fill a ,mason jar with the fruit and pour over it freshly drawn water4 ,screw on the top and by the next morning the water will have settled in the jar4 ,fill the jars full with fresh water1 seal again and the fruit is ready for winter's use4 ,in making pies it takes less sugar than the fresh fruit4 ,or1 boil the rhubarb a few moments1 as for sauce1 with or without sugar and put into jars while it is very hot just as other fruit is canned4 ,,rhubarb ,,cobbler4 ,two cups of flour sifted with two teaspoons of baking powder and one-half teaspoon of salt4 ,rub in two tablespoons of butter4 ,beat one egg very light and add it to three-fourths of a cup of milk4 ,mix with the other ingredients1 line the sides of a baking dish with this crust4 ,take one quart of chopped rhubarb sweetened with three cups of sugar1 fill the pudding dish with the rhubarb2 roll out the remaining crust1 cover the top of dish and bake one-half hour4 ,,mrs4 ,,laura ,,whitehead4 ,,cream ,,rhubarb ,,pie4 ,one cup of rhubarb which has been peeled and chopped fine2 add one cup of sugar and the grated rind of a lemon4 ,in a teacup place one tablespoonful of cornstarch and moisten it with as much cold water2 fill up the cup with boiling water and add it to the rhubarb4 ,add the yolks of three eggs well beaten4 ,bake with an under crust4 ,when cold cover with a meringue made of the whites of the eggs and one-half cup of sugar4 ,place in the oven to become a delicate brown4 ,very fine4 ,,mrs4 ,,byron ,,backus4 ,,rhubarb ,,jam4 ,use equal parts of rhubarb and sugar1 heat the sugar with as little water as will keep it from burning1 pour over the rhubarb and let stand several hours2 pour off and boil until it thickens1 then add the fruit and boil gently for fifteen minutes4 ,put up in jelly glasses4 ,apples and oranges may be put up with rhubarb allowing two apples or three oranges to a pint of cut up rhubarb4 ,,rhubarb ,,tapioca4 ,soak over night two-thirds of a cupful of tapioca4 ,in the morning drain2 add one cupful of water and cook the tapioca until it is clear2 add a little more water if necessary4 ,then add a cup and a half of finely sliced rhubarb1 a pinch of salt and a large half-cup of sugar4 ,bake in moderate oven an hour4 ,serve warm or cold and eat with sugar if liked very sweet4 ,very nice4 ,,shirley ,,de ,,forest4 ,,rutabagas ,,boiled4 ,illustration ,pare1 slice and boil in as little salted water as possible1 a little sugar added is an improvement4 ,when dry and tender serve plain1 each slice buttered and peppered as it is piled on the plate4 ,,rutabagas ,,and ,,potatoes4 ,use three-fourths potatoes and one-fourth rutabagas2 boil in salted water until tender1 add a lump of butter1 a dust of pepper and more salt if necessary1 mash and stir until fine and light4 ,any good recipe for white turnips is equally good for rutabagas4 ,,salad ,,dressings4 ,cream ,dressing4--,where oil is disliked in salads1 the following dressing will be found excellent4 ,rub the yolks of two hard-boiled eggs very fine with a spoon1 incorporate with them a dessertspoonful of mixed mustard1 then stir in a tablespoonful of melted butter1 half a teacupful of thick cream1 a saltspoonful of salt1 and cayenne pepper enough to take up on the point of a very small pen-knife blade1 and a few drops of anchovy or ,worcestershire sauce2 add very carefully sufficient vinegar to reduce the mixture to a smooth1 creamy consistency4 ,french ,dressing4--,use one tablespoonful of vinegar to three of salad oil 7melted butter will do7 one teaspoonful of salt to half the quantity of pepper and a teaspoonful of made mustard4 ,mix the salt1 pepper1 mustard and oil together1 then add the vinegar a few drops at a time1 stirring fast4 ,a teaspoonful of scraped onion may be added for those who like the flavor4 ,mayonnaise ,dressing4--,put in the bottom of a quart bowl the yolk of a raw egg1 a level teaspoonful of salt1 and three-fourths of a teaspoonful of pepper2 have ready about half a cupful of vinegar1 and a bottle of salad oil2 use a wooden spoon and fork for mixing the mayonnaise--first the egg and seasoning together1 then begin to add the oil1 two or three drops at a time1 stirring the mayonnaise constantly until a thick paste is formed2 to this add two or three drops at a time1 still stirring1 enough vinegar to reduce the paste to the consistency of thick cream2 then stir in more oil1 until the mayonnaise is again stiff1 when a little more vinegar should be added2 proceed in this way until the oil is all used1 being careful toward the last to use the vinegar cautiously1 so that when the mayonnaise is finished it will be stiff enough to remain on the top of the salad4 ,some like the addition of a level teaspoonful of dry mustard to a pint of mayonnaise4 ,plain ,salad ,dressing4--,set a bowl over a boiling teakettle1 into it put a tablespoonful each of melted butter and mustard1 rub them well together1 then add a tablespoonful of sugar1 one half-cup of vinegar and lastly three well-beaten eggs4 ,stir constantly while cooking1 to make the mixture smooth1 when done1 strain and bottle for use4 ,if too thick upon serving1 thin with cream4 ,,boiled ,,salsify4 ,scrape off the outer skin of the roots1 cut in small pieces and throw into water with a little vinegar to prevent turning brown4 ,boil at least an hour1 as they should be quite soft to be good4 ,when done put in a little salt codfish picked very fine4 ,season with butter1 salt1 and cream1 thickened with a little flour or cornstarch and serve with bits of toast4 ,the fish helps to give it a sea-flavor4 ,instead of fish the juice of half a lemon may be used or it is good without any added flavor4 ,,escalloped ,,salsify4 ,cook salsify in salted water until tender1 alternate it in a baking dish with bread crumbs seasoned with pepper and salt1 and dot with butter4 ,moisten it with cream or milk and a little melted butter1 cover the top with bread crumbs dotted with butter1 and bake a light brown4 ,,salsify ,,fritters4 ,scrape some oyster plant and drop quickly into cold water with a few drops of vinegar to prevent its turning dark4 ,boil until soft in salted water1 mash fine1 and for every half pint of the pulp add one well beaten egg1 a teaspoonful of melted butter1 a tablespoonful of cream1 a heaping tablespoonful of flour1 salt and pepper4 ,drop into boiling lard or drippings and fry brown4 ,or1 instead of mashing the salsify after boiling1 some prefer to drain it1 and to dip each piece in batter and fry it in hot lard4 ,season with salt and pepper after frying1 drain in a napkin and serve hot4 ,,fried ,,salsify4 ,scrape1 cut into finger lengths and boil in salted water1 drain and cover with a dressing of oil and vinegar1 salt and pepper4 ,let stand until well seasoned1 then drain again1 sprinkle with parsley and fry in hot fat4 ,put in but few pieces at a time as each needs attention4 ,dry in a hot colander and serve4 ,,salsify ,,soup4 ,use a pint of salsify cut fine1 boil until soft in a pint of water1 mash and put through a sieve4 ,have ready three pints of boiling milk1 into this put the salsify1 liquor and pulp1 thicken with a tablespoonful of flour1 and season with butter1 pepper and salt4 ,roll crackers and stir in three tablespoonfuls of cracker dust4 ,,sauces4 ,asparagus ,sauce4--,use the tender part of the stalks for the main dish1 boil the tougher part until it is as soft as it will be1 then rub through a coarse sieve4 ,put the pulp into a mixture of one tablespoonful each of butter and flour and let it simmer for a few moments1 add a half-cup of water in which the asparagus was boiled1 season with salt and pepper and boil thoroughly2 just before taking from the fire add a half-cup of hot cream or one-half cup of milk and water1 and a teaspoonful of butter2 a little grating of nutmeg improves the flavor4 ,bechamel ,sauce4--,bechamel sauce is a white one and needs a white stock2 if there is none at hand make it in the following manner3 cut up lean veal1 free from fat into three-inch cubes and put them into a stewpan4 ,add one small onion1 one small carrot cut into pieces1 and six ounces of butter4 ,fry the vegetables in the butter ten minutes1 without coloring1 then stir in three ounces of flour1 and continue stirring five minutes longer4 ,add three pints of stock1 one pint of cream1 five ounces of mushrooms1 a small sprinkling of dried herbs1 one half teaspoonful of salt and a pinch of white pepper4 ,stir until it comes to a boil1 skim occasionally to remove the fat1 and simmer for two hours4 ,strain through a cloth or fine sieve into a porcelain stewpan with a gill of cream4 ,simmer over the fire till it coats the spoon1 strain again through a cloth or fine sieve into a basin1 and set till the sauce is cold4 ,this sauce requires the cook's utmost attention4 ,butter ,sauce or ,drawn ,butter ,sauce4--,mix one tablespoonful each of butter and flour to a smooth paste1 put in a saucepan to melt1 not to brown1 and add one cupful of water1 broth1 or milk4 ,season with one teaspoonful of salt and one saltspoonful of pepper4 ,stir constantly while boiling4 ,this is a good sauce in itself and is the foundation of many other sauces2 it is varied with different vegetable flavors1 catsups1 vinegars1 spices1 lemon juice1 leaves and the different sweet herbs4 ,brown ,sauce or ,spanish ,sauce4--,brown a tablespoonful of butter1 add the same amount of flour and brown again1 add a cup of boiling water1 stock or milk1 and stir while it is cooking1 strain if necessary2 a clove1 a bay leaf1 and a tablespoonful of minced onion or carrot browned in the butter varies the flavor4 ,caper ,sauce4--,stir into some good melted butter from three to four dessertspoonfuls of capers2 add a little of the vinegar and dish the sauce as soon as it boils4 ,celery ,sauce4--,cut half a dozen heads1 or so1 of celery into small pieces2 cook in a little slightly salted water until tender1 and then rub through a colander4 ,put a pint of white stock into a stewpan with two blades of mace1 and a small bunch of savory herbs2 simmer half an hour to extract their flavor1 then strain them out1 add the celery and a thickening of flour or corn-starch2 scald well1 and just before serving1 pour in a teacupful of cream1 or if one has not the cream1 use the same amount of scalded milk and a tablespoonful of butter1 season to taste with salt and white pepper1 squeeze in a little lemon juice1 if one has it1 and serve4 ,if brown gravy is preferred thicken with browned flour1 and it is improved by a little ,worcestershire sauce or mushroom catsup4 ,cream ,sauce4--,rub to a smooth paste one tablespoonful of butter and the same of flour1 put into a saucepan and melt1 do not brown2 have ready a cup of hot cream1 or the same amount of milk enriched by a tablespoonful of butter and add to the butter and flour4 ,stir constantly until it thickens4 ,a dusting of grated nutmeg1 grated cheese or a saltspoonful of chopped onion lightly browned in the butter is an agreeable addition4 ,cucumber ,sauce4--,use two tablespoonfuls of olive oil1 a scant tablespoonful of vinegar or lemon juice1 a half-teaspoonful of salt1 a dash of pepper1 and a saltspoonful of mustard with a teaspoonful of cucumber2 rub the oil and mustard together before adding the other ingredients1 stir well and serve very soon as it spoils by standing4 ,egg ,sauce4--,boil the eggs hard1 cut them into small squares1 and mix them with good butter sauce4 ,make hot and add a little lemon juice before serving4 ,hollandaise ,sauce4--,one half a teacupful of butter1 the juice of half a lemon1 the yolks of two eggs1 a speck of cayenne1 one-half cupful of boiling water1 one-half teaspoonful of salt2 beat the butter to a cream1 add the yolks one by one1 the lemon juice1 pepper and salt2 place the bowl in which these are mixed in a saucepan of boiling water2 beat with an egg-beater until the sauce begins to thicken1 and add boiling water1 beating all the time2 when like a soft custard1 it is done2 the bowl1 if thin1 must be kept over the fire not more than five minutes1 as if boiled too much it spoils4 ,horseradish ,sauce4--,two teaspoonfuls of made mustard1 two of white sugar1 one-half teaspoonful of salt and a gill of vinegar2 mix and pour over sufficient grated horseradish to moisten thoroughly4 ,lyonnaise ,sauce4--,brown a small onion minced in a tablespoonful of butter and the same of flour1 add a half-cupful of meat broth1 a teaspoonful of parsley1 salt and pepper and cook long enough to season well4 ,mint ,sauce4--,four dessertspoonfuls of mint1 two of sugar1 one gill of vinegar2 stir all together2 make two or three hours before wanted4 ,mushroom ,sauce4--,mix one tablespoonful each of flour and butter1 melt in a stewpan1 add a cupful of rich white stock or cream and stir until it thickens2 put in a half-cupful of freshly boiled or of canned mushrooms1 let all come to a boil again1 season with a saltspoonful of salt and a dash of cayenne pepper2 serve hot4 ,mustard ,sauce1 ,french4--,slice an onion in a bowl2 cover with good vinegar4 ,after two days pour off the vinegar2 add to it a teaspoonful of cayenne pepper1 a teaspoonful of salt1 a tablespoonful of sugar1 and mustard enough to thicken2 mix1 set upon the stove and stir until it boils4 ,when cold it is ready for use4 ,mustard ,sauce1 ,german4--,four tablespoonfuls of ground mustard1 one tablespoonful of flour1 two teaspoonfuls of sugar1 one of salt1 two of cinnamon1 one of cloves1 one of cayenne pepper1 three of melted butter2 mix with one pint of boiling vinegar4 ,onion ,sauce4--,mince an onion2 fry it in butter in a stewpan4 ,pour over it a gill of vinegar2 let it remain on the stove until it is simmered one-third away4 ,add a pint of gravy1 a bunch of parsley1 two or three cloves1 pepper and salt4 ,thicken with a little flour and butter1 strain1 and remove any particles of fat4 ,parsley ,sauce4--,parsley sauce is the usual cream sauce1 to which is added a tablespoonful of minced parsley and one hard boiled egg finely chopped4 ,tartare ,sauce4--,tartare sauce is a ,french salad dressing to which is added a tablespoonful each of chopped olives1 parsley1 and capers or nasturtiums2 instead of capers or nasturtiums chopped cucumbers or gherkins can be used4 ,set on ice until used4 ,tomato ,sauce4--,boil together for one hour1 a pint of tomatoes1 one gill of broth of any kind1 one sprig of thyme1 three whole cloves1 three pepper corns1 and half an ounce of sliced onions2 rub through a sieve with a wooden spoon1 and set the sauce to keep hot2 mix together over the fire one ounce of butter and half an ounce of flour1 and when smooth add to the tomato sauce4 ,vinaigrette ,sauce4--,a vinaigrette sauce is a brown sauce flavored with vinegar just before serving2 it must be cider vinegar1 or one of the fancy vinegars1 as tarragon1 parsley1 martynia and the like2 or1 rub a teaspoonful of mustard into a tablespoonful of olive oil1 to which add a teaspoonful of salt and one-half teaspoonful of pepper4 ,lastly add very slowly a half-cup of vinegar stirring vigorously4 ,white ,sauce4--,put one tablespoon each of flour and butter in a saucepan and stir together until they bubble2 then gradually stir in a pint of boiling water or white stock2 season with salt and pepper and let boil a moment longer4 ,to vary it1 the beaten whites of two eggs may be stirred in just before serving4 ,,scorzonera4 ,the roots are eaten boiled like those of salsify--or like the ,jerusalem artichoke4 ,the recipes of either are applicable to scorzonera4 ,the leaves of scorzonera are used in salad with a plain or ,french dressing4 ,,shallots4 ,the bulbs are more delicate than onions1 and are used to flavor soups1 salads1 dressings and sauces4 ,the leaves when young help in forming salads4 ,,sorrel ,,and ,,swiss ,,chard4 ,sorrel and ,swiss chard are often used together as the chard modifies the acidity of the sorrel4 ,they make acceptable greens when used together and are treated like spinach4 ,,sorrel ,,soup4 ,pick off the stems and wash the leaves of a quart of sorrel1 boil in salted water1 drain and chop fine1 mix butter and flour in a saucepan and when the butter is melted turn in the sorrel and let cook for a couple of minutes4 ,add three pints of beef or veal stock well seasoned and stir until it boils4 ,just before serving beat up two eggs and turn over them the boiling soup1 which will cook them sufficiently4 ,a sliced onion1 or a few blades of chives boiled with the sorrel is a welcome flavor occasionally1 also the stock may be half meat stock and half cream or milk4 ,,sorrel ,,and ,,spinach ,,soup4 ,to one quart of sorrel add a handful of spinach and a few lettuce leaves4 ,put them in a frying pan with a large piece of butter and cook until done4 ,add two quarts of boiling water1 season with salt and pepper and just before serving add two eggs well beaten into a gill of cream4 ,this is an excellent soup for an invalid4 ,,baked ,,spinach4 ,illustration ,use one-half peck of spinach4 ,pick over the leaves carefully1 remove all wilted ones and roots1 wash thoroughly and put in boiling water to which a pinch of soda has been added to keep the color4 ,when very tender1 drain1 chop fine1 and put into a baking dish4 ,put into a saucepan with a cup of milk1 a tablespoonful of butter1 one small teaspoonful of salt1 a dash of cayenne pepper and a very little grated nutmeg4 ,let this come to a boil1 stir into the spinach1 add two well beaten eggs and bake ten minutes in a hot oven4 ,,boiled ,,spinach1 ,,french4 ,prepare as above1 after it is thoroughly tender1 throw into a colander and drench with cold water4 ,this gives a firmness and delicacy attained in no other way4 ,shake it free from water1 chop fine1 put into a saucepan1 stir with a tablespoonful of butter1 salt and pepper to taste and two tablespoonfuls of cream until hot1 when it is ready to be heaped in the dish with poached or boiled eggs or quirled yolks on top4 ,to quirl the yolks run them through the sieve of a patent potato masher4 ,,victory ,,spinach ,carefully wash the spinach1 scald it in boiling salted water1 then pour cold water over it1 drain and chop fine4 ,stew an onion in butter until it is soft1 add the spinach1 sprinkle flour over it and cook for ten minutes stirring constantly1 add salt1 pepper1 a little grated nutmeg1 and cover with meat stock or gravy4 ,boil a few minutes and when done1 add a little sour cream4 ,,fried ,,spinach4 ,take cold spinach left from dinner1 premising that it was boiled tender in properly salted water1 and that there were three or four poached eggs left also4 ,chop the eggs thoroughly into the spinach and sprinkle with pepper4 ,put into a frying-pan a large tablespoonful of butter1 and when it is sufficiently hot put in the spinach and eggs1 and fry nicely4 ,,ravioli ,,of ,,spinach4 ,prepare a potato paste as for ,potato ,turnovers1 or a good puff paste1 and with a saucer or tin cutter of that size cut out a circle4 ,place a tablespoonful of spinach prepared ,french style upon one side1 wet the edges1 fold over the other side and press it around with the fingers and thumb1 brush with egg and bake until a light brown4 ,when served pour around it cream or a cream sauce in which is a hard boiled egg chopped fine1 or peas4 ,,spinach ,,salad4 ,take two dozen heads of spinach1 season with salt and pepper1 put in salad dish and set away on ice4 ,take the yolks of three hard boiled eggs1 mash fine1 add mustard1 salt1 pepper1 a tablespoonful of melted butter4 ,mix thoroughly1 add vinegar and pour over the spinach4 ,garnish with hard boiled eggs sliced4 ,,cooking ,,summer ,,squash4 ,quarter1 seed1 pare and lay them in cold water4 ,steam over boiling soft water if possible1 or boil in salted water and drain thoroughly1 mash them smooth and season with butter1 pepper and salt4 ,if the seeds are very young and tender they can be retained4 ,,escalloped ,,summer ,,squash4 ,the squash is pared and sliced and laid in a baking dish alternating with cracker crumbs1 seasoned with butter1 pepper and salt1 until the dish is full1 the upper layer being cracker crumbs dotted with butter4 ,bake three quarters of an hour4 ,,fried ,,summer ,,squash4 ,cut the squash in thin slices and sprinkle with salt4 ,let it stand a few minutes1 then beat an egg1 in which dip the slices4 ,fry in butter and season with sugar or salt and pepper to taste4 ,,summer ,,squash ,,fritters4 ,use three medium sized squashes2 pare1 cut up and boil tender1 drain thoroughly and mash1 season with pepper and salt2 add one cupful of milk 7cream is better71 the yolks of two eggs and sufficient sifted flour to make a very stiff batter1 or they will be hard to turn2 lastly1 stir in the beaten whites of the eggs4 ,fry brown in hot fat4 ,,baked ,,winter ,,squash4 ,cut in small pieces to serve individually1 bake with the rind on1 scoop out the squash1 season it with butter1 pepper1 salt1 a little sugar and cream and replace in shells2 an allowance of two or three extra pieces should be made to give filling enough to heap the shells1 dust a few bread or cracker crumbs over the top1 dot with a bit of butter1 bake a nice brown and serve4 ,,boiled ,,winter ,,squash4 ,peel and cut into pieces a large squash that will1 when cooked fill a half gallon4 ,steam over hot salted water if possible1 if not put it on to boil in as little water as possible4 ,keep it closely covered and stir frequently4 ,when perfectly soft1 drain in colander1 press out all of the water1 rub the squash through a sieve and return it to the saucepan4 ,add to it a quarter of a pound of nice butter1 one gill of sweet cream and salt and pepper to taste4 ,stew slowly1 stirring frequently until it is as dry as possible4 ,in cold weather serve all vegetables on warmed dishes4 ,,squash ,,biscuit4 ,one and one-half cupfuls of sifted squash1 half a cupful of sugar1 half a cake of compressed yeast1 one cupful of milk1 half a teaspoonful of salt1 four tablespoonfuls of butter1 five cupfuls of flour4 ,dissolve the yeast in a scant half-cupful of cold water1 mix it and the milk1 butter1 salt1 sugar and squash together1 and stir into the flour4 ,knead well and let it rise over night4 ,in the morning shape into biscuit4 ,let them rise one hour and a half and bake one hour4 ,,chicago ,,record4 ,,squash ,,custard4 ,use a cupful of mashed squash1 stir into it a pint of hot milk1 then add four well beaten eggs1 a tablespoonful of butter1 and season with salt and pepper4 ,put into a hot greased baking pan and bake in a quick oven4 ,,squash ,,pie4 7,see ,pumpkin ,pie47 ,,squash ,,soup4 ,to one quart of thoroughly cooked pumpkin or squash allow two quarts of milk1 plenty of butter1 pepper and salt4 ,serve with toasted bread4 ,pumpkin and squash soups are ,french dishes4 ,,sweet ,,potato ,,biscuit4 ,one quart of flour1 one quart of sweet potatoes--after they are boiled and grated--one-half cupful of lard1 one cup of yeast--mix with either milk or water2 let them rise twice4 ,bake like tea biscuits4 ,,escalloped ,,sweet ,,potatoes4 ,boil the potatoes the day before4 ,peel and slice them rather thick4 ,in the bottom of a baking-dish put bits of butter1 sprinkle sugar and put a layer of potato4 ,then more butter1 sugar and potato1 until the pan is full4 ,let the top be strewn with sugar and bits of butter and pour over it a teacupful of water4 ,put it in the oven1 and after it begins to cook1 once or twice moisten the top with a little butter and water to dissolve the sugar and prevent its merely drying on top of the potato4 ,use a teacupful of sugar and half a pound of butter to a half gallon pan of potato4 ,bake slowly4 ,,sweet ,,potato ,,loaf4 ,boil and mash sweet potatoes1 season with butter1 pepper and salt1 put into a buttered baking dish1 cover with bread crumbs dotted with butter1 and bake until brown4 ,ornament with cress or a few sprigs of parsley4 ,,sweet ,,potatoes ,,roasted4 ,sweet potatoes roasted under beef or lamb are very nice4 ,take the skin off carefully to leave the surface smooth1 wash and put them under the meat1 allowing half an hour for a medium sized potato4 ,they will brown over nicely and receive an agreeable flavor4 ,,sweet ,,potato ,,salad4 ,boil three large sweet potatoes4 ,cut into half-inch squares4 ,cut into very small pieces two stalks of celery4 ,season with salt and pepper and pour over a ,french dressing as follows3--,three tablespoonfuls salad oil1 two of vinegar1 one tablespoonful onion juice1 one saltspoon each of salt and pepper4 ,let salad stand in refrigerator two hours4 ,garnish with pickles1 pitted olives and parsley4 ,,chicago ,,record4 ,,swiss ,,chard ,,or ,,silver ,,leaf ,,beet4 ,the leaves of ,swiss ,chard are boiled and used like spinach4 ,the stalks and midrib are very broad and tender and when young are used like asparagus4 ,the leaves of sorrel and spinach are often used together as greens4 7,see ,asparagus and ,spinach receipts74 ,,baked ,,tomatoes4 ,tomatoes may be simply baked without stuffing4 ,peel them first1 lay stem end down in a dripping pan1 cut a ,greek cross on the top of each1 season with salt1 pepper and sugar1 dot with bits of butter and sprinkle thickly with fine stale crumbs1 adding a generous bit of butter on top of each4 ,pour in at the side of the pan two tablespoonfuls of water4 ,,broiled ,,tomatoes4 ,turn hot boiling water on to the tomatoes to peel them1 cut slices at least three-quarters of an inch thick1 and small tomatoes in halves1 rub a piece of fat pork on the gridiron1 put on the tomatoes1 and broil on both sides1 or dip in sweet oil and broil1 or cover both sides with cheese and broil1 or slice the tomatoes with their skins on and broil1 and pour melted butter over them4 ,in all cases season nicely with salt and pepper1 garnish with parsley or cress and serve hot on a hot dish4 ,,escalloped ,,tomatoes4 ,arrange in a baking pan layers of tomatoes covered with bread crumbs seasoned with salt1 pepper1 a little sugar1 and dotted with butter4 ,let the upper layer be of bread crumbs dotted with butter4 ,bake covered1 half an hour4 ,a few minutes before serving take off the cover and brown4 ,,tomato ,,catsup4 ,use ripe tomatoes1 boil and strain4 ,to every gallon of tomatoes use #c tablespoonfuls of salt1 #b of mustard1 #a-a_/b black pepper1 #a_/d of cayenne1 cup of brown sugar and #a pint of cider vinegar4 ,boil four hours and watch carefully or it will burn4 ,set on back of stove and add #a tablespoonful of cinnamon1 #a_/b tablespoonful of cloves1 and if liked1 #a pint currant jelly4 ,mix thoroughly1 can while hot and seal4 ,,tomato ,,figs4 ,scald and peel the tomatoes1 then weigh them1 place them in a stone jar with an equal amount of sugar and let them stand two days1 then pour off the syrup and boil and skim until no scum rises4 ,pour it over the tomatoes and let them stand two days as before1 pour off1 boil and skim a second time and a third time4 ,after the third time they are fit to dry if the weather is good1 if not let them stand in syrup until drying weather4 ,place on earthen dishes and dry in the sun which will take about a week1 after which pack them in wooden boxes with fine white paper between the layers2 so prepared they will keep for years4 ,,fried ,,tomatoes4 ,do not pare the tomatoes1 cut in slices1 roll in flour and fry in butter until both sides are brown1 season with salt1 pepper and a little sugar sprinkled over while cooking2 or after the tomatoes are browned1 stir into the gravy in the spider1 one cupful of cream thickened with flour4 ,let it boil up1 and turn it over the tomatoes4 ,,macaroni ,,with ,,tomatoes4 ,remove from each tomato the pips and watery substance it contains2 put the tomatoes in a saucepan with a small piece of butter1 pepper1 salt1 thyme and a bay leaf1 and a few tablespoonfuls of gravy or stock1 keep stirring until they are reduced to a pulp1 then strain through a sieve1 and pour over macaroni already boiled soft and cover with grated cheese2 bake until a light brown4 ,,tomato ,,mangoes4 7,see ,mangoes47 ,,tomato ,,mustard4 ,to one peck of ripe tomatoes add a teaspoonful of salt2 let it stew a half hour1 and strain through a sieve4 ,add two dessertspoonfuls of onions chopped fine1 a dessertspoonful of whole pepper1 one of allspice1 one of cloves1 and half a spoonful of cayenne pepper4 ,let it simmer down one-third1 adding a teaspoonful of curry1 and a teacupful of mustard4 ,then simmer half an hour longer4 ,,frozen ,,tomato ,,salad4 ,peel and chop fine a half dozen solid tomatoes1 season with a teaspoonful of salt1 a saltspoonful of pepper and a teaspoonful of lemon juice4 ,freeze the pulp solid in an ice cream freezer1 when frozen mold it into fancy shapes and serve on lettuce with a tablespoonful of mayonnaise over each mold4 ,,tomato ,,soup4 ,boil a quart of tomatoes in a pint of water for twenty minutes and strain2 put in a small teaspoonful of soda1 and a quart of milk as it foams4 ,add a tablespoonful of butter and two tablespoonfuls of cornstarch rubbed together1 plenty of salt and a sprinkling of pepper4 ,put a tablespoonful of whipped cream in each soup plate4 ,,stuffed ,,tomatoes4 ,cut off a transverse slice from the stem end of the tomato2 scrape out the inside pulp and stuff it with mashed potatoes1 bread crumbs1 parsley and onions1 or with any force meat1 fish1 or poultry well seasoned with butter1 pepper and salt1 moistened with a little stock or cream and the yolk of an egg added to bind it1 bake4 ,or1 scoop out the seeds1 place the tomatoes in a saucepan containing a gill of salad oil2 next chop about half a bottle of mushrooms1 a handful of parsley and four shallots1 put them into a stewpan with two ounces of scraped bacon or ham1 season with pepper1 salt1 a little chopped thyme and fry five minutes1 when add the yolks of three eggs4 ,fill the tomatoes with this mixture1 sprinkle with bread crumbs and bake until brown4 ,,tomato ,,wine4 ,take fresh ripe tomatoes1 mash very fine1 strain through a thin cloth4 ,to every gallon of the pure juice add one and one-quarter pounds of sugar and set away in an earthen jar about nine days or until it has fermented2 a little salt will improve its taste2 strain again1 bottle1 cork tightly and tie down cork4 ,to use it as a drink1 to every gallon of fresh sweetened water add half a tumbler of the wine with a few drops of lemon essence and one has a good substitute for lemonade4 ,,kizzie ,,beckly4 ,,baked ,,turnips4 ,peel and boil some turnips in salted water to which a half teaspoonful of sugar has been added4 ,slice them half an inch thick and put them in a stew-pan with two tablespoonfuls of butter to six or seven good sized turnips1 shake them until they are lightly browned4 ,season with salt1 pepper1 a trifle of mace and sugar4 ,pour over a pint of good brown gravy and serve4 ,,boiled ,,turnips4 ,put three tablespoonfuls of butter in a saucepan and as soon as it is melted put in one small onion1 minced fine and one quart of turnips cut in dice2 stir until they are brown1 when add one teaspoonful of salt1 the same of sugar1 one tablespoonful of flour and half a saltspoonful of pepper1 stirring for two minutes4 ,then add a cupful of milk or stock and simmer for twenty minutes1 keeping the saucepan covered4 ,serve immediately4 ,,turnip ,,salad4 ,slice very thin three or four turnips2 put them to soak over night1 change the water the next morning1 then cut up very fine1 put on salt1 pepper1 celery salt1 or celery seed and vinegar4 ,,vegetable ,,aspic ,,molds4 ,in the bottom of some very small molds lay alternately small pieces of chili1 chervil and hard-boiled white of egg4 ,cover these well with liquid aspic1 then add a further layer of chopped parsley and finely chopped yolk of hard-boiled egg4 ,having covered this also with aspic1 put in another layer of small squares of cheese and a few capers1 and so continue the operation till the molds are quite full4 ,when set on ice turn out of the molds and serve on lettuce leaves with mustard1 cress and chopped aspic jelly4 ,the aspic is made by using a meat or vegetable stock to which is added enough soaked gelatine to make a jelly when cold4 ,,vegetable ,,soup4 ,put a half-cup of drippings into a saucepan1 thicken it with two tablespoonfuls of flour1 cut into it and brown two small onions4 ,have ready two quarts of boiling water1 into this empty the contents of the saucepan1 slice into it six tomatoes1 two potatoes1 one carrot and one turnip2 add two cupfuls of green peas1 one cupful of lima beans and a half-dozen cloves4 ,let all simmer slowly for two hours1 then put all through a colander1 return it to the pot1 heat to boiling1 thicken with a tablespoonful of butter rolled in cornstarch1 season with pepper and salt to taste and serve hot4 ,illustration ,vaughan's ,seed ,store ,chicago ,new ,york ,transcriber's ,note ,the following typographical errors have been corrected3 #bnd un-numbered page delicous changed to delicious 7two times7 #dth un-numbered page i4c4 changed to i4e4 #dth un-numbered page what is usually1 changed to what is usually #a oders changed to odors #a condidion changed to condition #bj sprigs of parsley changed to sprigs of parsley4 #be have lightly browned changed to have lightly browned4 #cb ,the first few letters were missing from the first line on this page4 ,by context1 they have been reconstructed as3 a leaf #cb of great variety changed to of great variety4 #ef cayene changed to cayenne ,the following words had inconsistent spelling3 catchup _/ catsup dessertspoonful _/ dessert spoonful forcemeat _/ force meat ,seakale _/ ,sea kale ,the following words had inconsistent hyphenation3 corn-starch _/ cornstarch horse-radish _/ horseradish par-boil _/ parboil stew-pan _/ stewpan