9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 999999999999999999999999999999999999 ,transcriber's ,note3 ,inconsistencies in spelling have been retained4 ,in particular1 some words are used with accents in the index1 but not in the main body4 9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 999999999999999999999999999999999999 #cfe ,luncheon ,dishes ,a ,luncheon ,dish for every day in the year ,selected from ,,marion ,,harland1 ,,christine ,,terhune ,,herrick1 ,,boston ,,cooking ,,school ,,magazine1 ,,table ,,talk1 ,,good ,,housekeeping1 ,,and ,,others4 ,illustration3 ,publisher's ,logo ,,philadelphia ,,george ,w4 ,,jacobs ,,co ,,publishers ,copyright1 #aijb1 by ,george ,w4 ,jacobs ,company1 ,published ,september1 #aijb ,,january4 #a4--,stewed ,breast of ,lamb4 ,cut a breast of lamb into small pieces1 season1 and stew until tender in enough gravy to cover the meat4 ,thicken the sauce1 flavor with a wine-glass of wine1 pile in the centre of a platter and garnish with green peas4 #b4--;,chicken ,creams4 ,chop and pound #a_/b a lb4 of chicken and #c ozs4 of ham2 pass this through a sieve1 add #a oz4 of melted butter1 #b well-beaten eggs1 and #a_/b a pint of cream1 which must be whipped2 season with pepper and salt4 ,mix all lightly together1 put into oiled moulds and steam fifteen minutes1 or if in one large mould half an hour4 #c4--;,herring's ,roes on ,toast4 ,have rounds of toast buttered and seasoned with salt and pepper1 on each piece place #a_/b the soft roe of a herring which has been slightly fried and on the top of this a fried mushroom4 ,serve very hot4 #d4--;,french ,omelet4 ,for a very small omelet beat #b whole eggs and the yokes of two more until a full spoonful can be taken up4 ,add #c tablespoonfuls of water1 #a_/d of a teaspoonful of salt1 and a dash of pepper1 and when well mixed turn into a hot omelet pan1 in which a tablespoonful of butter has been melted1 lift the edges up carefully and let the uncooked part run under4 ,when all is cooked garnish with parsley4 #e4--;,cheese ,ramequins4 ,melt #a oz4 of butter1 mix with #a_/b oz4 of flour1 add #a_/d of a pint of milk1 stir and cook well4 ,then beat in the yolks of two eggs1 sprinkle in #c ozs4 of grated cheese1 add the well-beaten whites of three eggs4 ,mix in lightly and put in cases4 ,bake a quarter of an hour4 #f4--,scotch ,collops4 ,cut cold roast veal into thin slices1 and dust over them a little mace1 nutmeg1 cayenne1 and salt1 and fry them in a little butter4 ,lay on a dish and make a gravy by adding #a tablespoonful of flour1 #a_/d of a pint of water1 #a teaspoonful of anchovy sauce1 #a tablespoonful of lemon juice1 #a_/d of a teaspoonful of lemon peel1 #c tablespoonfuls of cream1 and #a of sherry4 ,let boil up once and pour over the meat4 ,garnish with lemon and parsley4 #g4--,orange ,salad4 ,slice #c sweet oranges1 after removing the skin and pith1 make a dressing with #c tablespoonfuls of olive oil1 a tablespoonful of lemon juice1 and a pinch of salt4 ,serve on lettuce leaves4 #h4--,oyster ,potpie4 ,scald one quart of oysters in their own liquor4 ,when boiling take out the oysters and keep them hot4 ,stir together a tablespoonful of butter and two of flour1 and moisten with cold milk4 ,add two small cups of boiling water to the oyster liquor1 season with salt and pepper1 and stir in the flour mixture1 and let it cook until it thickens like cream4 ,make a light biscuit dough and cut out with a thimble4 ,drop these into the boiling mixture1 cover the saucepan and cook until the dough is done4 ,put the oysters on a hot dish and pour biscuit balls and sauce over them4 #i4--;,chicken ,cutlets4 ,chop cold chicken fine2 season with onion-juice1 celery salt1 pepper1 and chopped parsley4 ,for #b cupfuls allow a cupful of cream or rich milk4 ,heat this 7with a bit of soda stirred in7 in a saucepan1 and thicken with a tablespoonful of butter rubbed in1 one of corn-starch1 stirred in when the cream is scalding4 ,cook one minute1 put in the seasoned chicken1 and cook until smoking hot4 ,beat two eggs light2 take the boiling mixture from the fire and add gradually to these4 ,pour into a broad dish or agate-iron pan and set in a cold place until perfectly chilled and stiff4 ,shape with your hands1 or with a cutter1 into the form of cutlets or chops4 ,dip in egg1 then in cracker-crumbs4 ,set on the ice an hour or two and fry in deep boiling fat4 ,send around white sauce with them4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #aj4--;,cocoanut ,ice ,cream4 ,put #a pint of milk over the fire in a double boiler with the grated yellow rind of a lemon and three well-beaten eggs4 ,stir until the mixture begins to thicken4 ,remove from the fire2 add a cup and a half of sugar1 and #a qt4 of cream4 ,then add a grated cocoanut4 ,stir until the custard is cold1 add the lemon juice and freeze4 #aa4--,loaf ,corn ,bread4 ,mix together #b cupfuls of corn-meal1 #a cupful of flour1 #a teaspoonful of salt1 and #b of baking powder4 ,beat together #c eggs until thick and light4 ,add #b-a_/b cupfuls of milk and stir into the dry mixture1 adding #b tablespoonfuls of sugar1 and #b tablespoonfuls of melted butter1 and beating well until the batter is smooth4 ,grease the pans well1 or it will stick4 ,have the batter a little more than #b inches deep in the pans and bake in a hot oven for about half an hour4--,table ,talk1 ,phila4 #ab4--;,beef ,ragout4 ,cut cold roast beef into large slices4 ,put it into a saucepan with #b slices of onion1 salt and pepper4 ,pour over it #a_/b a pt4 of boiling water and add #c tablespoonfuls of soup stock4 ,stew gently until cooked4 #ac4--;,curried ,rice4 ,boil #a cup of rice rapidly for half an hour1 drain in a colander and stand in the oven for a few minutes to dry out the rice4 ,put #b tablespoonfuls of butter and a slice of onion into a saucepan4 ,stir until the onion is a golden brown1 add a tablespoonful of flour4 7,take out the slice of onion47 ,stir until smooth1 then add a teaspoonful of curry powder1 bring to a boil1 add salt4 ,pour over the rice and serve hot4 #ad4--,tapioca ,soup4 ,one qt4 of veal or chicken broth1 #a pt4 of cream or milk1 #a onion1 a little celery1 #a_/c of a cupful of tapioca1 #b cupfuls of cold water1 #a tablespoonful of butter1 a small piece of mace1 salt and pepper4 ,wash and soak the tapioca over night4 ,cook it in the broth for an hour4 ,cook milk1 onion1 mace and celery together for #ae minutes1 then strain into the tapioca and broth2 add the butter1 salt and pepper4 #ae4--;,haddock ,roes and ,bacon4 ,haddock roes are much cheaper than shad roes1 and are very nice prepared in this way4 ,soak for an hour in water and lemon juice1 then parboil in salt and water for ten minutes4 ,fry brown in a little lard and butter mixed4 ,fry the bacon in a separate pan until brown1 remove from the pan and put it in the oven for a few minutes to crisp it4 ,put the roes in the centre of a hot platter and garnish the bacon around it4 #af4--,rice ,moulds4 ,wash a teacupful of rice in several waters1 put it into a saucepan and just cover with cold water1 and when it boils1 add two cupfuls of milk1 and boil until it becomes dry2 put it into a mould and press it well4 ,when cold serve with a garnish of preserves around it or with a boiled custard4 #ag4--;,english ,muffins4 ,scald #a pt4 of milk and add #a oz4 of butter and let cool2 when cool add #a_/d of a yeast cake1 a teaspoonful of salt and three cups of flour1 beat well1 cover and let rise about two hours4 ,when light1 add sufficient flour to make a soft dough2 work lightly and divide into small balls2 put each one into a well-greased muffin ring and let rise again4 ,then bake on a hot griddle4 ,when ready to eat tear them open and butter4 #ah4--,minced ,veal and ,macaroni4 ,mince #c_/d of a lb4 of cold veal and #c ozs4 of ham1 wet with #a tablespoonful of gravy4 ,season with salt and pepper1 a little nutmeg1 a quarter of a lb4 of bread crumbs and a well-beaten egg4 ,butter a mould and line it with some boiled macaroni4 ,mix more macaroni with the veal mixture1 fill the mould1 put a plate on it and steam for #a_/b an hour4 ,turn out carefully1 pour a good brown gravy around it4 #ai4--;,baked ,beans and ,tomato ,salad4 ,stir #c tablespoonfuls of vinegar very gradually into #f tablespoonfuls of oil and a dash of paprika4 ,add salt1 if the beans have not been seasoned4 ,the oil and vinegar will not unite perfectly4 ,pour gradually over a pint of cold baked beans such portions of the dressing as they will absorb1 toss together and arrange on a serving dish4 ,make a border of sliced tomatoes around the beans and over these pour the rest of the dressing4--,janet ,hill in ,boston ,cooking ,school ,magazine4 #bj4--,tomato ,croquettes4 ,stew together for #bj minutes #a_/b a can of tomatoes1 #a tablespoonful of chopped onion1 #a sprig of parsley1 #a_/b a bay leaf1 #d cloves and enough salt and pepper to season highly4 ,rub through a sieve4 ,in a clean saucepan melt together #b tablespoonfuls of butter and #e tablespoonfuls of flour4 ,add #b cupfuls of the strained tomato and stir and cook for ten minutes4 ,take from the fire and set aside until cold4 ,flour the hands and carefully mould into small croquettes4 ,dip each into slightly beaten egg and roll in fine bread crumbs4 ,let stand for #bj minutes1 then repeat the dipping and rolling in crumbs4 ,fry at once in very hot fat and drain on unglazed paper4--,table ,talk1 ,phila4 #ba4--;,eggs on ,rice4 ,cover a platter an inch deep with hot well-boiled rice1 to which has been added #a tablespoonful of melted butter4 ,on this serve six well-poached eggs4 ,garnish with parsley4 #bb4--;,baked ,celery4 ,parboil a bunch of celery1 using only the stalks2 cut into two inch lengths1 put them into a baking dish4 ,rub smooth #b tablespoonfuls of butter and #b of flour1 then beat in the yolks of #c eggs2 stir this into #a qt4 of veal stock and pour it over the celery1 cover with grated bread crumbs and dust the top with grated cheese4 #bc4--,stewed ,steak and ,oyster ,sauce4 ,wash #a pt4 of small oysters in a little water1 drain into a saucepan and put this water on to heat4 ,as soon as it comes to a boil skim and set back4 ,put #c tablespoonfuls of butter into a frying pan and when hot1 put in #b lbs4 of round steak2 cook ten minutes4 ,take out the steak and sift #a tablespoonful of flour into the butter1 stir until browned4 ,add the oyster liquor and boil #a minute1 season2 put back the steak1 cover and simmer #a_/b an hour1 then add the oysters and #a tablespoonful lemon juice4 ,boil for #a minute and serve4 #bd4--;,barley ,stew4 ,cut #a_/b a lb4 of cold meat into dice2 wash #a_/d of a cupful of barley1 chop #b onions very fine1 put all into a saucepan and dredge with flour1 season with salt and pepper4 ,add a qt4 of water and simmer about #b hours4 ,pare and slice #e potatoes1 add them to the stew and simmer an hour longer4 #be4--;,bread ,omelet4 ,beat #c eggs separately4 ,to the yolks add #a_/b a cup of milk1 pinch of salt1 pepper and #a_/b a cup of bread crumbs4 ,cut into this very carefully the well beaten whites2 mix lightly4 ,put #a tablespoonful of butter into a frying pan2 and as soon as it is hot turn in the mixture4 ,set it over a good fire1 being careful not to burn4 ,when half done1 set the pan in the oven for a few minutes to set the middle of the omelet4 ,turn onto a hot platter and serve4 #bf4--;,calf's ,liver ,fried in ,crumbs4 ,wash and parboil slices of liver1 then roll each piece1 in crumbs1 then in beaten egg1 then in crumbs again4 ,fry in hot lard4 #bg4--,toad in a ,hole4 ,cut #a pt4 of meat into #a inch pieces and put them into a greased baking dish4 ,beat #b eggs very light1 add to it #a pint of milk and pour it gradually into #f tablespoonfuls of flour1 beating all the time4 ,strain1 add salt and pepper and pour it over the meat4 ,bake an hour and serve at once4 #bh4--,shrimp ,salad4 ,shell #a can of shrimps1 arrange on lettuce leaves1 serve with ,french dressing4 #bi4--;,creamed ,corn ,beef4 ,scald #a pt4 of milk with slice of onion and stalk of celery4 ,stir into this #a_/d of a cup each of butter and flour creamed together1 let cook #ae minutes1 stirring until thickened and then occasionally add a dash of paprika and strain over #a pt4 of cold cooked corn beef1 cut into cubes4 ,turn into a pudding dish and cover with half a cup of cracker crumbs1 mixed with #c tablespoonfuls of melted butter4 ,set into the oven to reheat and brown the crumbs4--,janet ,m4 ,hill in ,boston ,cooking ,school ,magazine4 #cj4--,potted ,beef4 ,take the outside slices left from boiled or braised beef1 cut up into small pieces and pound it thoroughly with a little butter in a mortar2 add salt1 pepper and a little powdered mace4 ,mix thoroughly4 ,put it into jelly glasses1 pour a coating of clarified butter over the top4 ,cover with paper until wanted4 #ca4--;,carolina ,philpes4 ,one gill of rice1 boiled soft2 when cold1 rub it with a spoon4 ,moisten with water a gill of rice flour1 and mix it with the rubbed rice4 ,beat #a egg1 very light1 and stir in4 ,bake on a shallow tin plate1 split and butter while hot4 ,,february4 #a4--,oyster ,loaf4 ,take a loaf of bread1 cut off the crusts1 dig out the centre1 making a box of it1 brush it all over with melted butter and put into the oven to brown4 ,fill with creamed oysters1 cover the top with fried bread crumbs1 put into the oven for a minute and serve4 ,garnish with parsley4 #b4--;,broiled ,sweetbreads4 ,for these use veal sweetbreads4 ,wash and parboil them and cut in half lengthwise4 ,when cold1 season with salt and pepper1 and pour over them a little melted butter4 ,broil over a clear fire about #e minutes4 ,serve with melted butter and chopped parsley poured over them4 #c4--,liver and ,onions4 ,take #a lb4 of liver1 cover it with boiling water and let it stand for five minutes1 then cut it into dice4 ,into a frying pan put #c slices of fat bacon and fry4 ,when the fat is fried out add the liver and #d onions1 sliced thin2 cook until done4 ,add a tablespoonful of flour1 salt1 and pepper4 ,mix well and serve4 #d4--;,broiled ,beef and ,mushroom ,sauce4 ,stew #a_/b a can of mushrooms in #a oz4 of butter1 salt1 and cayenne pepper4 ,have ready mashed potatoes4 ,put them in a mound in the centre of a hot dish2 make a hole in the centre1 pour in the mushrooms1 lay against the outside of the mound slices of cold roast beef4 #e4--,kornlet ,omelet4 ,melt #a tablespoonful of butter2 cook in this #a tablespoonful of flour1 #a_/d of a tablespoonful each of salt and pepper1 then add gradually #a_/b a cup of kornlet4 ,when the mixture boils1 remove from the fire and stir in the yolks of three eggs beaten until thick1 then fold in the whites of the eggs beaten dry4 ,turn into an omelet pan1 in which two tablespoonfuls of butter have been melted4 ,spread evenly in the pan and let cook until set on the bottom1 then put into the oven4 ,when a knife cut down into the omelet comes out clean1 score across the top at right angles to the handle of the pan4 ,fold and turn onto a heated dish4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #f4--,liver ,rolls4 ,have #a_/b a lb4 of calf's liver cut in thin slices1 parboil for #e minutes1 wipe each piece dry1 lay a thin slice of bacon on each slice of liver1 season with salt and pepper1 roll up and fasten with a wooden toothpick1 dredge with flour and fry until done in bacon fat or drippings4 ,when done take out the rolls and thicken the gravy with a little brown flour4 ,if there is not gravy enough add a little boiling water4 ,a teaspoonful of mushroom catsup added to the gravy is an improvement or a squeeze of onion juice4 #g4--;,a ,box of ,chestnuts4 ,shell #a qt4 of chestnuts and cover with boiling water2 leave them for fifteen minutes1 then rub off the brown skins4 ,put them into a saucepan1 cover them with soup stock and let them boil #a_/b an hour2 when done1 drain4 ,save the stock4 ,into a frying pan put #a tablespoonful of butter and when melted add #a of flour2 cook until browned1 then add the stock and stir until it boils2 add salt and pepper to taste4 ,lay the chestnuts in a box made of fried bread and pour the sauce over4 ,to make the box1 take a loaf of bread1 cut off the crust and leave the sides as smooth as possible4 ,cut out the centre1 leaving a box shaped piece4 ,fry this in deep fat4 #h4--;,curried ,hare4 ,clean and cut the hare or rabbit as for fricassee4 ,simmer slowly in just enough water to cover1 add a thickening of #a tablespoonful each of butter and flour1 season with salt1 pepper1 and #a tablespoonful of curry powder4 #i4--,scrambled ,eggs with ,shad ,roes4 ,when you have shad for dinner scald the roes ten minutes in boiling water 7salted71 drain1 throw into cold water1 leave them there three minutes1 wipe dry1 and set in a cold place until you wish to use them4 ,cut them across into pieces an inch or more wide1 roll them in flour1 and fry to a fine brown4 ,scramble a dish of eggs1 pile the roes in the centre of a heated platter1 and dispose the eggs in a sort of hedge all around them4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #aj4--;,chicken in ,celery ,sauce4 ,take the roots of a bunch of celery1 clean and cut it into small pieces1 put them into a saucepan and cover with cold water1 about a pint1 stew slowly and when tender put through a vegetable press4 ,into a saucepan put #a tablespoonful each of flour and butter4 ,when melted and rubbed smooth add #a_/b a cup of milk and the celery4 ,stir well and when it boils add salt and pepper4 ,have #a pt4 of cold chicken cut into dice1 and add them to the boiling sauce when all is hot4 ,serve with toast points4 #aa4--;,fig ,ice ,cream4 ,put #c-a_/b cupfuls of milk in a double boiler and as soon as it comes to a boil stir in two tablespoonfuls of corn-starch that has been mixed with #a_/b a cupful of cold milk4 ,cook for ten minutes4 ,beat together #c eggs and a cup and a half of sugar4 ,pour the cooked corn-starch and milk on this1 stirring all the time4 ,put back again on the fire1 and add #a tablespoonful of gelatine which has been dissolved in #d tablespoonfuls of cold water4 ,cook three minutes4 ,set away to cool4 ,when cold add #a pt4 of cream and #a tablespoonful of vanilla and freeze4 ,when the mixture has been freezing for ten minutes1 take off the cover and add #b cupfuls of chopped figs4 ,cover again and freeze hard4 #ab4--,souffle ,biscuit4 ,rub #d ozs4 of butter with a qt4 of wheat flour1 add a little salt4 ,make it into a paste with #a_/b a pt4 of milk4 ,knead it well3 roll it as thin as paper4 ,cut it out with a tumbler1 and bake brown4 #ac4--;,fish ,chowder4 ,put #a_/d of a lb4 of bacon into a frying pan with #a onion sliced2 fry a light brown4 ,into a saucepan put a layer of potatoes1 a layer of fish1 then a few slices of the onion and bacon1 then season4 ,continue until all has been used4 ,add #a qt4 of water1 cover and let simmer #bj minutes without stirring4 ,in a double boiler put #a pt4 of milk and break into it #f water crackers2 let it stand a few minutes then add to the chowder4 ,let it boil up once and serve4 ,use #c lbs4 of chopped fish and #c potatoes for this4 #ad4--;,cold ,duck and ,chestnut-,border4 ,arrange slices of cold duck on a platter4 ,shell and blanch #a qt4 of chestnuts1 then boil until soft1 drain and put them through a colander4 ,add a tablespoonful of butter1 salt and pepper to taste1 arrange around the cold duck4 ,garnish with olives or bits of red currant jelly4 #ae4--,oysters with ,madeira ,sauce4 ,into a saucepan put #b tablespoonfuls of butter and #a of flour1 #a_/b a cup of milk1 a teaspoonful of salt and a dash of cayenne4 ,stir until smooth1 then add #be oysters that have been washed and drained4 ,when cooked take from the stove and add #b tablespoonfuls of ,madeira wine4 #af4--;,chicken ,fritters4 ,season well1 pieces of cold roast chicken4 ,make a fritter batter1 stir the pieces in4 ,drop by spoonfuls into boiling fat4 ,lemon juice added to the seasoning is an improvement4 #ag4--;,baked ,rice ,cake4 ,one pt4 of cold boiled rice1 mixed with a cup of cold milk1 #a egg1 about #a_/b a pt4 of flour just sufficient to hold it together4 ,put into a deep pan and bake #a_/b an hour4 #ah4--;,cheese and ,tomato ,rarebit4 7,chafing ,dish47 ,put a tablespoonful of butter in the blazer and let the melted butter run over the bottom4 ,then add #b cups of cheese grated or cut into dice4 ,stir until melted1 then add the yolks of #b eggs1 beaten and diluted with #a_/b a cup of tomato pure1 #a_/d of a teaspoonful each of soda1 salt1 and paprika4 ,stir constantly until the mixture is smooth1 then serve on bread toasted upon but one side4--,janet ,m4 ,hill in ,boston ,cooking ,school ,magazine4 #ai4--,onion ,souffle4 ,cook #c tablespoonfuls of flour in four of butter2 add #a_/b a cup of milk1 season with salt and pepper4 ,mix this with #a cupful of cooked onions put through a sieve2 add three eggs beaten very light4 ,turn into a baking dish and stand in a pan of hot water4 ,bake #a_/b an hour4 #bj4--;,hungarian ,chicken4 ,joint a fowl as for fricassee2 put it on the fire in enough cold water to cover it2 bring it to a boil slowly1 and cook until tender4 ,unless the chicken is quite young this should require from #b to #c hours4 ,when it has been simmering about an hour put in a sliced onion1 #b stalks of celery1 #c sprigs of parsley1 and a teaspoonful of paprika4 ,when the chicken is done1 arrange it in a dish1 add to the gravy salt to taste and the juice of #a_/b a lemon and pour it over the chicken4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #ba4--;,bean ,croquettes4 ,soak #a qt4 of white soup beans over night4 ,in the morning1 drain1 cover with fresh cold water1 bring to a boil1 drain1 and cover with #a qt4 boiling water2 boil slowly for about an hour4 ,when the beans are tender press through a sieve then add #a tablespoonful of vinegar1 #b of molasses1 #b of butter1 salt and cayenne to taste1 let the mixture get cold1 when form into croquettes1 dip in egg and in bread crumbs and fry in boiling fat4 #bb4--,potato ,balls4 ,beat the yolks of #b eggs and add them to #b cups of mashed potatoes1 then add #a tablespoonful of chopped parsley1 a teaspoonful of onion juice1 #b tablespoonfuls of cream or milk1 #a tablespoonful of butter2 mix well1 form into small balls1 and egg and bread crumb them4 ,fry in deep fat4 #bc4--;,bologna ,sandwich4 ,take off the skin from a bologna sausage4 ,rub to a paste4 ,spread slices of rye bread with butter and if liked1 a little ,french mustard1 then a layer of the bologna4 ,put two slices together4 #bd4--;,breaded ,ham ,saute4 ,cut cold boiled ham into rather thick slices1 cover with a mixture of pepper1 olive oil1 and mustard2 dip in egg1 then in cracker crumbs and set in a cold place4 ,fry slices of fat bacon or pork crisp1 take them out and put the breaded ham into the hissing fat4 ,turn when the lower side is brown and cook the upper4 ,garnish with hard-boiled eggs cut in slices1 serving a slice upon each portion of ham4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #be4--,potato ,stew4 ,peel and slice #h large potatoes4 ,into a deep saucepan put #c slices of salt pork cut into small pieces1 fry them1 and then add the potatoes with salt1 pepper1 and #a large peeled tomato1 sliced1 cover with water and let cook until the potatoes are done4 #bf4--;,codfish ,hash4 ,freshen #a pt4 of salt codfish1 add to it #a qt4 chopped1 boiled potatoes1 mix well1 cut three slices of salt pork in very small pieces and fry brown2 remove half the pork and add the fish and potatoes to the remainder2 let it stand and steam five minutes without stirring2 be careful not to let it burn2 then add #a_/c cup of milk1 and stir well4 ,put the remainder of the pork around the edge of the pan1 and a little butter over it2 simmer slowly for #a_/b an hour1 until a brown crust is formed1 then turn on a platter and serve4 #bg4--,sugared ,sweet ,potatoes4 ,boil #f sweet potatoes1 peel them1 and let them get cold1 then cut in two lengthwise2 lay them with the rounded side down in a baking dish1 put a bit of butter and salt and pepper on each piece4 ,sprinkle granulated sugar over all and put in a quick oven to brown for #a_/b an hour4 #bh4--;,cracker ,custard4 ,take a dozen milk crackers1 break them up in small pieces and put into a pudding dish4 ,heat #a qt4 of milk1 until boiling1 sweeten and flavor to taste with vanilla1 lemon or orange1 and stir into it three well-beaten eggs4 ,take the milk from the fire at once and pour over the broken crackers4 ,when cool stand on the ice and serve icy cold4 ,,march4 #a4--,veal ,mould4 ,boil #c eggs1 cut in slices crosswise and line the bottom and sides of a mould4 ,place in the mould alternate layers of thin slices of cold veal and ham4 ,cover with stock well boiled down4 ,set into the oven for #a_/b an hour2 when cold turn out of mould and garnish with parsley4 #b4--;,halibut ,rechauffe4 ,cut an onion into a saucepan1 add a cup of water1 a little mace and parsley4 ,when thoroughly boiled1 add #a cup of cream or milk1 #a small spoonful of butter1 #a tablespoonful of flour1 and strain all through a sieve4 ,take cold halibut1 remove the bones and skin1 and flake it1 butter a dish and put in a layer of fish then one of the dressing1 alternately1 until the dish is full4 ,put grated bread crumbs on top and bake half an hour4 #c4--,yorkshire ,pork ,pie4 ,chop lean pork somewhat coarsely2 butter a pudding dish and line with good paste2 put in the pork interspersed with minced onion and hard boiled eggs1 cut into bits and sprinkle with pepper1 salt1 and powdered sage4 ,now and then dust with flour and drop in a bit of butter4 ,when all the meat is in1 dredge with flour and stick small pieces of butter quite thickly all over it4 ,cover with puff paste1 cut a slit in the middle of the crust and bake #a_/b an hour for each lb4 of meat4 ,when it begins to brown1 wash the crust with the white of an egg4 ,it will give a fine gloss to it4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #d4--;,coffee ,fritters4 ,cut stale bread into finger-shaped pieces1 mix #c_/d of a cup of coffee infusion1 #b tablespoonfuls of sugar1 #a_/d of a teaspoonful of salt1 #a egg slightly beaten1 and #a_/d of a cup of cream4 ,dip the pieces of bread into the liquid and egg and bread crumb1 and fry in deep fat4 ,drain on soft paper at the oven door4 ,serve at once1 with sauce4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 ,,coffee ,,sauce4--,scald #a-a_/b cups of milk1 half a cup of ground coffee1 and let stand #bj minutes4 ,strain and add the infusion slowly to #a_/c of a cup of sugar1 mixed with #c_/d of a tablespoonful of arrowroot and a few grains of salt4 ,cook #e minutes4 ,serve hot4--,boston ,cooking ,school ,magazine4 #e4--;,finnan-haddie4 ,wash the fish thoroughly1 soak #a_/b an hour in cold water1 skin side up2 then cover with boiling water and let stand #e minutes4 ,drain carefully1 then remove the skin and bone4 ,put the flaked fish into a buttered serving dish and pour over it white sauce equal in quantity to that of the fish2 cover with buttered crumbs and bake in a hot oven long enough to brown the crumbs4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #f4--,roast ,pigeons with ,bread ,sauce4 ,stuff the pigeons with ordinary force meat4 ,roast and serve around a pyramid of baked tomatoes1 and serve with the following sauce4 ,,sauce4--,simmer three small onions1 sliced1 in #a_/b a pint of milk for an hour4 ,take out the onions1 put in grated bread1 a small lump of butter1 pepper1 salt1 a dessertspoonful of chopped parsley1 #a chili and #a anchovy 7washed and boned7 shredded fine4 ,make it the consistency of bread sauce4 #g4--,oyster ,chartreuse4 ,boil and mash fine #f potatoes1 add a cupful of milk1 salt and pepper to taste1 a little butter1 and the whites of #d eggs beaten to a stiff froth4 ,have a plain mould well buttered and sprinkle the bottom and sides with bread crumbs4 ,line the mould with the potatoes and let stand for a few minutes4 ,put a slice of onion and #a pt4 of cream or milk to boil4 ,mix two tablespoonfuls of flour with a little cream or milk1 and stir into the boiling cream4 ,season well with salt and pepper and cook eight minutes4 ,let the oysters come to a boil in their own liquor1 skim them out and add to the cream1 take out the piece of onion4 ,season and turn carefully into the mould4 ,cover with mashed potato1 being careful not to add too much at once4 ,bake #a_/b an hour4 ,take from the oven about ten minutes before dishing and let it cool a little4 ,then place a large dish over the mould and turn out carefully4 ,caution should be taken that every part of the mould has a thick coating of the potato1 and when the covering is put on1 no opening is left for the sauce to escape4 #h4--,potatoes au ,gratin4 ,slice eight boiled potatoes1 and put a layer of them in a buttered baking dish2 make a white sauce with #a tablespoonful each of butter and flour and a cup of milk2 season with cayenne and salt2 cover the layer of potatoes with a layer of sauce1 and so continue until the dish is full4 ,sprinkle the top with bread crumbs and grated cheese2 bake about #bj minutes4 #i4--,mutton ,kidneys4 ,cut some mutton kidneys1 open down the centre1 do not separate them2 peel1 and pass a skewer across them to keep them open1 season and dip them in melted butter1 broil over a clear fire1 doing the cut side first2 remove the skewers2 have ready a little butter mixed with some chopped parsley1 salt1 pepper and a little lemon juice and a dash of nutmeg2 put a small piece of this butter in the centre of each kidney and serve hot4 #aj4--;,beefsteak and ,kidney ,pudding4 ,cut #b lbs4 of round steak into small pieces and slice one beef kidney4 ,line a deep dish with suet crust1 leaving a small piece of crust to overlap the edge1 then cover the bottom with a portion of the steak and kidney1 season with salt and pepper1 then add more steak and kidney1 season again4 ,put in sufficient stock or water to come to within #b inches of the top of the dish4 ,moisten the edges of the crust with cold water1 cover the pudding over1 press the two crusts together that the gravy may not escape and turn up the overhanging paste4 ,steam for #c or #d hours4 #aa4--;,hot ,pot4 ,cut nice pieces of cold pork and put them into a deep pan4 7,if there are bones put them on to simmer and make a gravy1 if not1 use stock47 ,parboil some potatoes and onions1 cut them into rather large pieces and mix them in well with the meat1 season with pepper1 salt and a little sage1 and add the gravy4 ,put a layer of potatoes on the top and brown in the oven4 #ab4--,lobster ,patties4 ,mince the boiled lobster meat1 add to it #f drops anchovy sauce1 lemon juice and cayenne to taste and #d tablespoonfuls of bchamel sauce4 ,line patty pans with light paste4 ,stir the lobster mixture over the fire for #e minutes and put in the cases4 ,b,,chamel ,,sauce4--,one small bunch of parsley1 #b cloves1 small bunch of herbs1 salt to taste1 #a cup white stock and #a cup of milk1 #a tablespoonful of arrowroot4 #ac4--;,curried ,fowl4 ,chop fine pieces of cold fowl1 and brown #b onions in #b ozs4 butter1 add #a teaspoonful flour1 #a dessertspoonful curry powder1 #a tablespoonful lemon juice1 #a_/b pint gravy1 season with salt and pepper4 ,stew #bj minutes4 #ad4--,minced ,collops4 ,mince very fine #a lb4 of beef1 #a onion1 #b ozs4 suet2 add a little flour1 pepper and salt4 ,stew half an hour1 stirring frequently4 #ae4--;,crescent ,croquettes4 ,roll some light pie crust very thin and cut in half moons4 ,chop beef or mutton very fine1 add a little summer savory1 parsley1 salt and pepper4 ,lay some of this between two layers of paste4 ,egg and bread crumb them and fry in boiling fat for ten minutes4 #af4--;,german ,way of ,cooking ,chickens4 ,stuff the chickens with a force meat made of ,french rolls1 a little butter1 egg1 finely-chopped onion1 parsley1 thyme1 and grated lemon peel2 then lard and bread crumb them1 putting a piece of fat over the breasts that they may not become too brown4 ,place them in a stewpan with #a oz4 of butter1 leave uncovered for a short time1 then cover and bake about #a-a_/b hours4 ,half an hour before serving add a small cup of cream or milk and baste thoroughly over a hotter fire4 #ag4--;,breast of ,lamb ,broiled4 ,heat and grease a gridiron1 broil a breast of lamb first on one side1 then on the other4 ,rub over with butter1 pepper and salt4 ,serve on a hot dish with mint sauce4 #ah4--,onion ,soup4 ,simmer #b finely minced onions for #c_/d of an hour in a qt4 of stock4 ,rub through a colander and put back again on the stove4 ,stir #b tablespoonfuls each of flour and butter together until smooth2 add to the soup4 ,in another saucepan heat a cup of milk and a pinch of soda1 add this to the stock1 beat in the white of an egg1 season with salt and pepper1 and minced parsley4 #ai4--,saratoga ,corn ,cake4 ,sift together #b cups of pastry flour1 #a-a_/b cups of granulated yellow corn-meal1 #a_/b a cup of sugar1 #a_/b a teaspoonful of salt1 and #a teaspoonful of soda4 ,beat #b eggs without separating1 add #b cups of thick sour cream or milk1 and three tablespoonfuls of melted butter1 and stir into the dry mixture4 ,beat thoroughly and bake in a large shallow pan for #be minutes4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #bj4--;,clam ,pie ,no4 #a4 7,an old ,new ,england seashore dish47 ,chop the clams if large1 saving the liquor that runs from them4 ,heat1 strain1 and season this and cook the chopped clams for #aj minutes in it4 ,have a thick top crust of good pastry1 but none at the bottom of the bake dish4 ,fill with alternate layers of the minced clams1 season with salt1 pepper1 a few drops of onion juice1 some bits of butter and a few teaspoonfuls of strained tomato sauce1 and thin slices of boiled potatoes4 ,dredge each layer of clams with flour4 ,lastly1 pour in a cupful of clam juice1 put on the crust and bake half an hour in a quick oven4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #ba4--;,collared ,head4 ,boil #a_/b a pig's head until the meat comes from the bone1 chop it fine and add salt and pepper and a slice of onion minced very fine4 ,stir all well together and turn into a mould4 ,serve cold4 #bb4--,lobster ,creams4 ,whip #a_/b a pint of cream stiff1 season it highly with cayenne and salt4 ,cut up #a_/b a boiled lobster and mix with the cream4 ,put into cases4 ,garnish with parsley and some of the lobster coral4 #bc4--,western ,balls4 ,put #a_/b a pound of boiled potatoes through a sieve1 mix with them #b ozs4 of grated ham1 a little butter1 a well-beaten egg1 cayenne and salt to taste2 if not moist enough1 add a little cream1 form into small balls1 egg and bread crumb them and fry a golden brown in deep fat4 #bd4--,zephyr ,eggs4 ,beat four eggs very light1 add to them a pint of cream1 season with salt and pepper4 ,butter small moulds and pour in the mixture1 stand the moulds in a pan with about #b inches of water1 steam #bj minutes4 ,turn them out and pour a rich brown gravy around them4 ,garnish with chopped olives and red chillies4 #be4--;,english ,bread ,pudding4 ,grease small cups and fill #b_/c full with bread crumbs and a little chopped candied fruit2 beat #b eggs without separating and #b tablespoonfuls of sugar and #a-a_/b cups of milk4 ,pour this carefully over the crumbs and stand the cups in a pan of boiling water and bake in a moderate oven #ae minutes4 ,turn out and serve with a vanilla or wine sauce4 #bf4--,tomato ,jelly ,salad4 ,cook a can of tomatoes with #a_/b an onion1 a stalk of celery1 a bay leaf and pepper and salt4 ,dissolve #c_/d of a box of gelatine in #a_/b a cup of cold water4 ,add the gelatine to the tomato and strain into small round moulds2 serve each one on a lettuce leaf with a circle of mayonnaise dressing around4 #bg4--;,clams ,sauteed and ,creamed4 ,chop fine two strings of soft shell clams after washing them4 ,melt one large tablespoonful of butter in a frying pan1 add the clams and stir frequently until they are nicely browned4 ,keep well broken with a spoon4 ,when browned dredge over them #a heaping tablespoonful of butter and stir again until it is absorbed and browned1 then add gradually #a cupful of milk1 stirring until it is smooth and thick4 ,season well with salt and pepper1 simmer for #e minutes and serve on toast4--,table ,talk1 ,phila4 #bh4--;,cheese ,fondue ,no4 #a4 ,beat #e eggs without separating4 ,when light1 add #a cupful of grated ,swiss or mild ,american cheese1 #a_/b a teaspoonful of salt1 #a_/d of a teaspoonful of white pepper1 and three tablespoonfuls of butter cut into bits4 ,cook in a double boiler until the cheese has melted and the mixture is smooth and as thick as custard4 ,pour over hot buttered toast and send at once to the table4--,table ,talk1 ,phila4 #bi4--;,beef ,cutlets4 ,trim and cut like cutlets some slices of beef2 season4 ,fry on both sides until done2 sprinkle over them chopped parsley1 place on a dish and serve with a brown gravy4 #cj4--;,german ,prune ,cake4 ,for this use a recipe for short cake adding more milk to make it into a thick batter4 ,turn into a shallow1 oblong pan and over the top press lightly into the mixture a close layer of partly cooked prunes4 ,sprinkle thickly with granulated sugar and bake in a quick oven4 ,serve hot4--,from ,table ,talk1 ,phila4 #ca4--;,dormers4 ,chop cold beef very fine1 and season it with salt and pepper1 then add some onion chopped fine and fried previously1 also some rice boiled very dry4 ,mix all well together and make into small rounds1 flour them and fry until brown4 ,serve with a hot gravy poured over them4 ,,april4 #a4--,potato and ,meat ,turnovers4 ,mix with mashed potatoes a few spoonfuls of flour1 a little salt and baking powder in the proportion of half a teaspoonful to #a_/b a cupful of flour4 ,use only sufficient flour to roll out in a #a_/b inch sheet4 ,cut into circles the size of a saucer1 lay on each a spoonful of seasoned meat1 fold over and pinch the edges together4 ,lay on a greased pan1 brush each with milk and bake brown in a hot oven4--,from ,table ,talk1 ,phila4 #b4--;,browned ,potato ,puree4 ,put #c tablespoonfuls of good dripping into your soup-kettle and fry in it #a dozen potatoes which have been pared1 quartered1 and laid in cold water for an hour4 ,with them should go into the boiling fat a large1 sliced onion4 ,cook fast but do not let them scorch4 ,when they are browned add two quarts of boiling water1 cover the pot1 and simmer until the potatoes are soft and broken4 ,rub through a colander back into the kettle and stir in a great spoonful of butter rolled in browned flour1 a tablespoonful of browned parsley1 salt and pepper to taste4 ,in another saucepan make a sugarless custard of a cup of boiling milk and #b well-beaten eggs2 take from the fire and beat fast for #a minute1 put into a heated tureen1 beat in the potato and serve4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #c4--;,buttered ,lobster4 ,mince fine the meat of a boiled lobster1 mix the coral with it1 and the green fat1 #b tablespoonfuls of vinegar1 #a_/d of a lb4 of butter and a saltspoon each of cayenne and made mustard4 ,let all get very hot4 ,serve on a hot dish with lettuce leaves and hard boiled egg4 #d4--,tomato ,croutes4 ,take small tomatoes1 scald and peel them1 then cut a slice from the stem end4 ,place them1 the cut side down1 on slices of buttered bread1 put them in a buttered baking tin1 season with salt and pepper1 bake #a_/b an hour4 ,serve with cold roast beef4 #e4--;,english ,monkey4 ,soak #a cup of stale bread crumbs in #a cup of milk for #ae minutes4 ,into a saucepan put #a teaspoonful of butter and #a_/b cup cream cheese1 melt and add the crumbs1 also a well-beaten egg1 #a_/b teaspoonful salt and a pinch of cayenne4 ,cook for #c minutes and pour it on toasted crackers4 #f4--,shad ,roe ,croquettes4 ,boil the roe for #ae minutes in salted water2 then drain and mash4 ,mix #d tablespoonfuls each of butter and corn-starch and stir into a pint of boiling milk4 ,add to this the roe and #a teaspoonful of salt1 the juice of a lemon1 cayenne and a grating of nutmeg4 ,boil up once and let get cold4 ,shape into croquettes and fry4 #g4--;,cerkestal 7,,turkish74 ,take pieces of cold chicken4 ,make a sauce with #a onion1 sliced1 #f walnuts1 chopped1 #a_/b cup stock1 cayenne and salt4 ,cook the chicken in this and when hot take it out and thicken the gravy with a little flour4 #h4--,squash ,bread4 ,take #a cup of stewed and strained squash1 add to it #b tablespoonfuls of sugar and #a teaspoonful of salt2 melt #a tablespoonful of butter in #a-a_/b cups of scalded milk1 and when lukewarm1 add #a_/b cup yeast1 and flour enough to knead2 knead #a_/d hour1 let rise until light2 knead again and put it into greased tins1 let rise again and bake4 #i4--;,fried ,whitebait4 ,clean1 wash and wipe dry1 season with salt1 roll in flour and fry in hot fat4 ,melt #a tablespoonful of butter1 add a squeeze of lemon juice and a little chopped parsley1 pour this over the fish and serve4 #aj4--,zephyrs4 ,whip #a_/d of a pt4 of cream4 ,dissolve #a good tablespoonful of gelatine in #a_/b a pt4 of milk4 ,warm the milk in which the gelatine is dissolved1 add #b ozs4 of grated ,parmesan cheese4 ,stir on the fire for a few moments1 take it off1 season with pepper and salt1 add the whipped cream1 pour into small moulds and let it set4 ,when cold turn out and garnish with aspic cut into dice4 #aa4--,spider ,cake4 ,beat #b eggs very light1 add #a cup sour milk and #a cup of sweet milk2 stir into this #b cups corn-meal and #a_/b cup of flour1 #a tablespoonful of sugar and #a teaspoonful each of salt and soda4 ,mix1 and heat thoroughly1 and then pour it into the spider2 pour over it #a cup of sweet milk1 but do not stir it into the batter4 ,bake in a hot oven #a_/b an hour4 ,slip it carefully onto a platter and serve at once4 #ab4--;,hungarian ,patties4 ,make a paste with #a_/b a lb4 of flour1 #a_/d of a lb4 of lard1 the yolk of #a egg1 #a_/b a teaspoonful of lemon juice1 and #a_/b a teaspoonful of baking powder4 ,line some patty pans with this paste and fill with the following mixture4 ,mince #b ozs4 of chicken and #f mushrooms1 and an anchovy1 season with cayenne1 salt1 and a little lemon peel4 ,mix enough white sauce with this1 put into the patty pans1 cover with paste1 brush them over with an egg1 bake in a hot oven4 #ac4--;,clam ,pie1 ,no4 #b4 ,put the required number of small1 soft-shell clams into a saucepan1 and bring to a boil1 in their own liquor4 ,cut cold boiled potatoes into small cubes4 ,line a pudding-dish with pie-crust around the sides1 and put a tea-cup in the centre of the dish to support the top crust when it is added4 ,put a layer of clams1 then the potatoes1 salt and pepper1 and bits of butter2 dredge with flour when all the clams and potatoes are used4 ,add the liquor and a little water if necessary4 ,put on the top crust1 cutting several slits in it for the steam to escape4 ,bake #de minutes4 #ad4--;,broiled ,live ,lobster4 ,kill the lobster by inserting a sharp knife in its back between the body and tail shells cutting the spinal cord4 ,split the shell the entire length of the back1 remove the stomach and intestinal canal1 crack the large claws and lay the fish as flat as possible4 ,brush the meat with melted butter1 season with salt and pepper1 place in a broiler1 and with the flesh side down1 cover and broil slowly until a delicate brown1 about #bj minutes4 ,turn the broiler and broil #aj minutes longer4 ,serve hot1 with a sauce of melted butter4 #ae4--;,cheese ,fondu1 ,no4 #b4 ,one cup of bread-crumbs very fine and dry1 #b scant cups of fresh milk1 #a_/b a lb4 of grated cheese1 #c eggs beaten very light1 a small spoonful of melted butter1 pepper and salt1 a pinch of soda dissolved in hot water and stirred into the milk4 ,soak the crumbs in the milk1 beat into these the eggs1 and butter a baking dish4 ,pour the fondu into it1 then sprinkle crumbs over the top4 ,bake in rather a quick oven until a delicate brown4 ,serve at once1 as it will fall4 #af4--,mutton ,custard4 ,fill a buttered custard cup lightly with stale bread-crumbs 7centre of the loaf71 and cooked mutton 7chicken is more dainty71 finely chopped4 ,beat an egg1 add #a_/b a cup of milk1 and a few grains of salt2 pour the mixture over the bread and meat4 ,bake in a pan of hot water1 or cook on the top of the stove1 until the egg is lightly set4 ,do not allow the water about the egg to boil4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #ag4--;,grape ,fruit ,salad4 ,cut a grape-fruit in half1 and scoop out the pulp in as large pieces as possible1 and lay them on lettuce leaves4 ,make a dressing with two tablespoonfuls of sherry wine1 and sugar to taste4 #ah4--;,asparagus in ,rolls4 ,cut off the tips of a well-boiled bunch of asparagus1 mix with a thick cream sauce1 season well1 and fill with this the crusts of baker's rolls4 #ai4--,walnut ,salad1 ,no4 #a4 ,crack and parboil #a_/b a lb4 of ,english walnuts1 rub off the brown skin and when cold serve on lettuce leaves1 with a ,french dressing4 #bj4--,oatmeal ,bread4 ,boil #b cups of oatmeal as for porridge1 add #a_/b teaspoonful salt1 and when cool1 #a_/b cup molasses1 and #a_/b a yeast cake2 stir in enough wheat flour to make as stiff as it can be stirred with a spoon2 put it into #b well-greased tin pans and let stand in a warm place until very light2 bake about an hour and a quarter4 ,do not cut until the next day4 #ba4--,kidney ,omelet4 ,take #c eggs1 #a kidney1 #b-a_/b ozs4 of butter2 skin the kidney and cut it very small1 fry it in some of the butter until cooked4 ,mix #c eggs1 beating yolks and whites separately1 add salt and cayenne1 and the kidney1 melt the butter in the pan and fry the omelet until done1 turn and serve4 #bb4--;,deviled ,cheese4 ,melt in a saucepan #a_/b a lb4 of dairy cheese1 add #a_/d of a cupful of cream or milk1 a small piece of butter1 #a beaten egg1 #a teaspoonful ,worcestershire sauce1 a tablespoonful finely chopped cucumber pickle2 season highly with salt and cayenne4 ,melt the cheese over hot water and stir all the ingredients until thick and smooth4 ,serve at once on buttered toast4 #bc4--,veal and ,ham ,pates4 ,mince cold cooked veal and ham in the proportion of #b_/c veal and #a_/c ham4 ,a few mushrooms are a pleasing addition4 ,to each cup of the mixture allow a tablespoonful of fine crumbs2 season highly with salt1 a dash of cayenne1 a little lemon juice1 and a teaspoonful of catsup4 ,wet up with stock1 or butter and water1 and heat in a vessel set in another of hot water1 to a smoking boil4 ,take from the fire1 stir in a beaten egg and a glass of sherry1 and fill in shells of pastry that have been baked empty4 ,the shells should be hot when the mince goes in4 ,set in the oven for #b or #c minutes1 but the mixture must not cook4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #bd4--;,asparagus ,salad4 ,boil a bunch of asparagus in rapid boiling salted water4 ,when cooked put on a dish to cool4 ,cut off the tender part and place four or five stalks on a large lettuce leaf4 ,put a teaspoonful of thick mayonnaise dressing on the end of each bunch and serve4 #be4--;,chicken ,pie 7,,concord ,,style74 ,roll puff paste #a_/d of an inch thick1 cut in diamond shaped pieces1 chill thoroughly1 and bake about #ae minutes4 ,put a stewed or fricasseed chicken into a serving dish1 reheat the pastry and arrange on top of the chicken4--,janet ,m4 ,hill in ,boston ,cooking ,school ,magazine4 #bf4--,parmesan ,puffs4 ,put #d ozs4 of fine bread crumbs1 #d ozs4 of grated ,parmesan cheese1 #b ozs4 of butter and a little salt and cayenne into a mortar1 and pound them thoroughly4 ,bind the mixture together with a well-beaten egg and form into small balls1 egg and bread crumb them and fry a light brown4 ,drain them and serve very hot4 #bg4--;,french ,bean ,omelet4 ,cut up #b tablespoonfuls of boiled ,french beans and stir them into #d well-beaten eggs2 add #b tablespoonfuls of grated ,parmesan cheese1 salt and pepper to taste4 ,mix well1 put into an omelet pan with #b ozs4 of butter1 and fry until done4 ,serve very hot4 #bh4--;,curry of ,lobster4 ,remove the meat from a #c lbs4 boiled lobster and cut into #b inch pieces2 season with salt and a little cayenne1 and set away where it is cold4 ,heat hot in a frying pan1 #c tablespoonfuls of butter1 and then add #b of flour and #a small teaspoonful of curry powder4 ,stir this until browned and then add gradually #a-a_/b cupfuls of stock and season to taste4 ,add the lobster1 cook #f minutes1 then pour over toast arranged on a warm dish4 ,garnish with parsley4 ,if onion is liked a few slices may be fried with the butter before the flour and curry powder are added4 #bi4--;,champignons en ,caisse4 ,peel and cut small #ab large mushrooms1 put them into well buttered china cases4 ,add pepper1 salt and chopped parsley4 #cj4--,potato and ,meat ,puffs4 ,take #a cup cold meat1 chopped fine1 and season with salt and pepper4 ,make a paste with #a cup of mashed potato and #a egg1 roll out with a little flour1 cut it round with a saucer1 put the meat on #a half1 fold it over like a puff1 pinch the edges together in scallops1 fry a light brown4 ,,may4 #a4--,kedgeree 7,,fish74 ,take equal parts of cold fish 7free from skin and bone7 boiled rice and some hard boiled eggs4 ,chop the fish and eggs2 mix with the rice1 add bits of butter1 about a tablespoonful in all1 season with salt and pepper1 and a sprinkle of curry powder4 ,warm in a saucepan and serve as hot as possible4 #b4--,veal ,eggs in a ,nest a la ,turin4 ,mince cold veal1 season to taste1 and wet slightly with a good gravy4 ,to each cupful allow a tablespoonful of finely minced blanched almonds1 or the same quantity of chopped mushrooms4 ,bind the mixture with a beaten egg1 stir over the fire one minute and set aside to cool4 ,flour your hands and form into balls the size and shape of an egg2 let them get cold1 roll in egg and cracker-dust and fry in deep fat4 ,arrange upon a platter a border of spaghetti1 boiled tender in salted water and drained4 ,butter plentifully and pour carefully over it a cupful of strained tomato sauce4 ,heap the eggs in the centre4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #c4--;,baked ,cheese and ,rice4 ,make a white sauce with one heaping tablespoonful each of flour and butter1 #a_/c of a teaspoonful of white pepper and #a cupful and a half of milk4 ,in a deep baking dish place alternate layers of rice1 sauce1 and grated cheese1 having the last layer cheese4 ,place in a hot oven until brown4--,from ,table ,talk1 ,phila4 #d4--,stewed ,trout4 ,wash and wipe the fish dry4 ,lay it in a saucepan with half an onion2 cut in thin slices1 parsley1 two cloves1 #a blade of mace1 two bay leaves1 thyme1 salt and pepper1 #a pint of meat stock1 a glass of claret or port wine4 ,simmer gently for #a_/b an hour4 ,take out the fish1 thicken the gravy with a little flour and butter rubbed together4 ,stir for five minutes4 ,pour over the fish and serve4 #e4--,squash ,griddle ,cakes4 ,mix #a pt4 of flour1 #a teaspoonful of baking powder1 #a teaspoonful of salt1 and #b tablespoonfuls of sugar together2 sift them2 add #b well-beaten eggs1 a pint of milk1 and #b cupfuls of boiled squash that has been strained4 ,beat until light4 ,bake on the griddle or add a little more flour and bake in muffin rings4 #f4--;,jellied ,chicken4 ,take a fowl1 cut it up in joints1 and put it in a saucepan with enough water to cover it1 a pinch of mace1 a teaspoonful of salt and a little pepper4 ,let it stew until the meat will leave the bones4 ,then take the meat out1 remove the bones and arrange the meat nicely in a mould4 ,season the liquor with a little more salt and pepper and dissolve in it #a_/d of an ounce of gelatine4 ,pour over the chicken4 ,the mould may be lined with slices of hard boiled egg4 #g4--;,jambalayah 7,a ,,creole ,,dish74 ,take #a large cupful of cold meat1 #a of boiled rice and #a of stewed tomatoes4 ,let these cook well1 season highly2 fill a baking dish1 cover with crumbs and bits of butter1 and brown in the oven4 #h4--,lobster 7,,southern ,,way74 ,prepare as for salad1 only cutting in larger pieces4 ,one tablespoonful of flour1 one of butter rubbed together1 the yolk of an egg1 one teaspoonful of curry powder1 salt and pepper and a cupful of cream4 ,mix and pour over the lobster4 ,to be either baked or stewed4 #i4--,rice ,balls4 ,to #a pt4 of boiled rice add1 while still hot1 #a_/b a cup of thick white sauce1 the well-beaten yolk of #a egg1 #a_/b of a teaspoonful of salt1 #c tablespoonfuls of grated cheese and a dash of cayenne4 ,set aside until cold1 then mould into small balls2 dip each one into slightly-beaten egg1 roll in fine bread crumbs and fry in smoking hot fat4--,from ,table ,talk1 ,phila4 #aj4--;,cod ,fish ,puffs4 ,take #d cups of mashed potatoes1 #c cups of salt cod fish 7which has previously been freshened7 picked fine1 a small lump of butter and #b well-beaten eggs2 beat all together very light1 put into a greased baking dish1 cover the top with cracker or bread crumbs and bits of butter2 brown in the oven and serve hot4 #aa4--;,french ,toast4 ,to #a egg well-beaten1 add #a cup of milk and a pinch of salt4 ,dip slices of bread into this mixture1 allowing each slice to become very moist4 ,brown on a hot-buttered griddle1 spread with butter and serve at once4 #ab4--;,cheese ,scallop4 ,soak #a cup of dry bread crumbs in fresh milk4 ,beat into this #c eggs2 add #a tablespoonful of butter and half a pound of grated cheese2 cover the top with grated crumbs and bake until well-browned4 ,serve with cold tongue4 #ac4--,lobster a la ,mode ,francaise4 ,pick out the meat of one boiled lobster2 cut into small bits4 ,put four tablespoonfuls of white stock1 two tablespoonfuls of cream1 a little pounded mace1 cayenne and salt into a stewpan4 ,when hot1 add the lobster and simmer for six minutes4 ,serve in shells4 ,cover with bread crumbs2 place small bits of butter over1 and brown4 #ad4--;,beet ,salad4 ,slice and cut into fancy shapes cold boiled beets2 heap them in a salad bowl2 cover with a thin sauce tartar4 ,garnish with young lettuce leaves4 #ae4--,puree of ,dried ,beans4 ,mash and soak #a qt4 of dried beans in lukewarm water over night4 ,in the morning drain and cover with fresh cold water1 boil an hour1 drain again2 just cover with fresh water2 add quarter of a teaspoonful of cooking soda1 #a lb4 of ham1 a bay leaf1 an onion and a carrot2 boil until soft4 ,when done1 take out the ham and press the vegetables1 7onion1 carrot and beans7 through a sieve4 ,return them to the kettle1 add a tablespoonful of butter and enough milk to make the required thickness4 ,season with salt and pepper4 ,let boil once and serve4 #af4--,sweetbread ,salad4 ,take #f beef sweetbreads1 parboil and cut fine4 ,mix well with mayonnaise dressing1 pile on lettuce leaves1 garnish with hard boiled egg4 #ag4--;,anchovy ,canapes4 ,cut stale bread a third of an inch thick and cut out with a small round cutter1 and fry a golden-brown in butter or lard2 boil two eggs hard1 bone and fillet the anchovies and curl two fillets on each piece of toast and fill up the centre with the white of the eggs chopped fine and the yellow rubbed through a sieve4 #ah4--;,beef ,bubble and ,squeak 7,,english74 ,fry thin slices of cold roast beef1 taking care not to dry them up4 ,lay them on a flat dish and cover with fried greens4 ,the greens are prepared from young cabbage1 which should be boiled until tender1 well drained and minced fine and placed until quite hot1 in a frying-pan1 with butter1 a slice of onion and season with salt and pepper4 #ai4--,planked ,shad4 ,have a well-seasoned plank about #b ft4 long and #a-a_/b wide1 hickory is the best wood4 ,clean the fish1 split it open and tack it to the plank with four good-sized tacks1 skin side to the board4 ,dredge it with salt and pepper4 ,put the plank before the fire with the large end down4 ,then change and put the small end down2 when done spread with butter and serve just as it is4 #bj4--;,cheese ,timbales4 ,make a sauce with #b tablespoonfuls each of butter and flour and half a cup each of thin cream1 white stock and milk4 ,melt in this half a pound of grated cheese1 add a dash of salt and paprika and pour over three whole eggs and the yolks of #d beaten until a spoonful can be taken up4 ,turn into buttered timbale moulds and bake standing in a pan of hot water 7the water should not boil71 until the centres are firm4 ,serve hot with cream or tomato sauce4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #ba4--;,angels on ,horseback4 ,cut the required amount of bacon into little squares 7large enough to roll an oyster in71 sprinkle over each one some finely chopped parsley1 lay on the oysters1 season with pepper and lemon juice1 roll up and fasten with a skewer and fry in butter until the bacon is cooked4 ,cut stale bread into squares and fry a golden-brown and lay on each slice an oyster4 ,serve very hot4 #bb4--;,asparagus ,omelet4 ,boil a bunch of asparagus and when tender cut the green ends into very small pieces1 mix them with four well-beaten eggs and add a little salt and pepper4 ,melt a piece of butter1 about two ounces1 in an omelet-pan1 pour in the mixture1 stir until it thickens1 fold over and serve with clear brown gravy4 #bc4--;,beef ,collops4 ,have two pounds of rump steak1 cut thin1 and divide it into pieces about #c inches long2 beat these with the blade of a knife and dredge with flour4 ,put them in a frying-pan with a tablespoon of butter and let them fry for three minutes1 then lay them in a small stewpan and pour over them the gravy1 add a little more butter mixed smooth with a little flour1 and a small onion chopped fine1 a pickled walnut and #a teaspoonful of capers4 ,simmer for ten minutes and serve in a covered dish4 #bd4--;,fried ,bananas4 ,cut lengthwise #c bananas1 roll them in flour and fry in butter until a light-brown4 ,serve with cold duck4 #be4--,philadelphia ,relish4 ,mix #b cups of shredded cabbage1 #b green peppers1 cut in shreds or finely chopped1 #a teaspoonful of celery seed1 #a_/d of a teaspoonful of mustard seed1 #a_/b a teaspoonful of salt1 #a_/d of a cup of brown sugar1 and #a_/d of a cup of vinegar4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #bf4--;,beignets ,souffles4 ,boil #c ozs4 of butter in #a_/b a pint of water and add flour enough to make the mixture stiff enough to leave the sides of the pan1 then add the yolks of three eggs and beat the mixture well4 ,when cold1 add the whites of the eggs1 beaten to a stiff froth1 with one dessertspoonful of sugar and a flavoring of vanilla2 fry in spoonfuls in hot fat4 ,serve at once4 ,grated cheese and cayenne pepper may be substituted for the sugar and vanilla4 #bg4--,waldorf ,salad4 ,chop equal quantities of celery and apples1 quite fine4 ,serve on lettuce leaves1 with ,french dressing4 #bh4--;,beef ,rissoles4 ,mince a pound of cold beef fine and mix with this three-quarters of a pound of bread crumbs1 seasoned with salt and pepper and #a teaspoonful of minced lemon peel4 ,make all into a thick paste with one or two eggs1 form into balls and fry a golden-brown4 ,garnish with parsley and serve a brown sauce with them4 #bi4--,potatoes ,cooked in ,stock4 ,pare and slice six large potatoes1 put in a saucepan1 cover with stock1 season1 cook until potatoes are tender1 add tablespoon butter and the same of chopped parsley4 ,stir carefully and serve with cold meat4 #cj4--,spanish ,rice4 ,boil #a_/b a lb4 of rice4 ,dry it well and fry it with a little butter until lightly browned4 ,stir into it two large toasted tomatoes and a tablespoonful of grated cheese4 ,season with pepper and salt4 ,serve very hot4 #ca4--;,clam ,chowder4 ,take #a qt4 of clams and chop them fine4 ,fry two slices of salt pork in an iron pot4 ,when the fat is fried out1 take the brittle out1 put into the fat #b slices of onion1 then a layer of sliced potatoes1 then a layer of chopped clams1 sprinkle well with salt and pepper1 then a layer of onion1 then the bits of fried pork1 cut into small pieces1 add a layer of broken crackers4 ,do this until all is used4 ,then add the clam liquor and enough water to cover4 ,cook #bj minutes4 ,add #b cups of hot milk just before serving4 ,use for this #f large crackers1 #a onion1 #f potatoes1 #a qt4 clams4 ,,june4 #a4--,stuffed ,fillets of ,flounders4 ,take fillets from a flounder weighing #b-a_/b lbs41 season with salt and pepper1 and a few drops of onion juice1 if desired4 ,spread on one half of each fillet a tablespoonful of mashed potato 7about #a cup should be prepared7 mixed with the beaten yolk of an egg1 and seasoned with #a tablespoonful of butter1 #a_/d of a teaspoonful of salt and a dash of pepper4 ,fold the other half of each fillet over the potato1 cover with crumbs1 dip in the white of egg beaten with #b tablespoonfuls of water1 and again cover with crumbs and fry in deep fat4 ,drain on soft paper1 then insert a short piece of macaroni in the pointed end of each fillet and cover this with a paper frill4 ,garnish and serve with tomato sauce4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #b4--,mutton ,stew with ,canned ,peas4 ,cut a breast of mutton into small pieces2 dredge with flour and saut to a golden brown in drippings or the fat of salt pork2 cover with boiling water and let simmer until tender1 seasoning with salt and pepper during the latter part of the cooking4 ,take out the meat1 skim off the fat and add one can of peas drained1 reheated in boiling water1 and drained again2 add more seasoning1 if needed1 and pour over the mutton on the serving-dish4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #c4--,potato ,souffle4 ,bake #d large potatoes2 when soft scoop out the inside and rub through a fine sieve4 ,boil an oz4 of butter and a quarter of a pint of milk2 add the yolks of three eggs1 one by one1 beating well together with a wooden spoon4 ,beat the whites of the eggs and a pinch of salt in another dish1 mix all together carefully1 and bake in a well-greased tin1 in a hot oven until it rises well1 and is a pale brown in color4 ,the tin should be only #a_/b full4 ,if it is desired for a dessert add #ae drops of vanilla1 and sugar to taste4 #d4--,stewed ,kidney with ,macaroni4 ,take #c kidneys1 skin them1 remove the fat and cut into thin slices1 season with salt1 cayenne1 and minced herbs2 fry on both sides in butter1 then stew in #a_/b a pt4 of gravy flavored with tomatoes4 ,turn in a dish and cover the top with #b ozs4 of boiled macaroni2 sprinkle some ,parmesan cheese over the top and brown4 #e4--;,hot ,ham ,sandwiches4 ,spread bread cut for sandwiches with chopped ham1 season with a little made mustard and press together in pairs4 ,beat an egg1 add #a_/b a cup of rich milk1 and in the mixture soak the sandwiches a few moments4 ,heat a tablespoonful of butter1 and in this brown the sandwiches1 first on one side and then on the other4 ,drain on soft paper and serve at once4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #f4--;,friars' ,eggs4 ,cook #a_/c of a cupful of stale bread-crumbs in #a_/c of a cupful of milk to a smooth paste4 ,add to it #a cup lean ham1 chopped fine1 #a teaspoonful made mustard1 #a_/b a saltspoonful cayenne pepper1 and mix smooth with #a raw egg4 ,remove the shells from #f hard-boiled eggs1 and cover them with this mixture4 ,fry in hot fat until brown1 drain1 and serve hot or cold on a bed of parsley4 #g4--,lobster in a ,chafing ,dish4 ,cut a small boiled lobster into small pieces1 pour over them four tablespoonfuls of lemon juice1 add salt and pepper1 and mix well4 ,melt #b tablespoonfuls of butter in the chafing dish1 add the lobster and serve hot4 #h4--;,asparagus a l',indienne4 ,make a curry sauce as in curried macaroni1 and heat in it a cup of asparagus tips4 ,serve with sippets of toast4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #i4--;,chicken ,short-cake4 ,mix #b teaspoonfuls of baking powder with #a pt4 of flour4 ,rub it into a half cup of butter1 add #a cup of sweet milk4 ,bake quickly4 ,have prepared nice pieces of cold chicken1 heat with gravy or a little soup stock1 season well4 ,add some chopped parsley1 pour over the short-cake and serve at once4 #aj4--,newport ,tea ,cakes4 ,sift together #c cups of sifted flour and a teaspoonful of salt4 ,beat the yolks of three eggs until very light1 add #a pt4 of milk and stir into the dry ingredients4 ,then beat the whites of three eggs1 beaten dry4 ,bake in small buttered tins in a very hot oven4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #aa4--,veal and ,tomato ,salad4 ,take thick slices of cold veal and remove all the fat4 ,cut into dice1 chop up tomatoes in the same sized pieces4 ,mix well and cover with mayonnaise4 #ab4--;,fried ,lobster4 ,take the meat out of a boiled lobster in large pieces4 ,dip each piece in egg1 then in bread-crumbs4 ,fry in deep1 hot fat4 ,serve with tartar sauce4 #ac4--;,crab ,salad4 ,boil #f crabs1 pick the meat out carefully1 arrange a head of lettuce on a round platter4 ,put the crab meat in the centre1 cover with mayonnaise dressing4 #ad4--,tongue ,toast4 ,mince cold boiled tongue fine2 mix it well with cream and to every #a_/b pint of the mixture allow the well-beaten yolks of #b eggs2 place over the fire and let it simmer a few minutes4 ,serve on hot buttered toast4 #ae4--,spanish ,potatoes4 ,take two cups of mashed potato1 form into balls1 dip them into beaten egg1 then into bread crumbs2 fry in deep fat1 stick a piece of the green stem of parsley into each one4 #af4--;,fried ,corn-,meal ,gems4 ,pour #a pt4 of boiling water on #a pt4 of corn-meal1 add #a teaspoonful of salt and #a heaping tablespoonful of sugar4 ,beat well and set away until morning in a cool place4 ,when ready to use add #b well-beaten eggs and #a heaping tablespoonful of flour4 ,drop by spoonful into boiling fat4 ,cook ten minutes4 #ag4--,scotch ,eggs4 ,boil #f eggs for #bj minutes1 take the shell off1 and when cold cover with the following3 ,cook #a_/b a cupful of stale bread crumbs and #a_/b a cupful of milk together until a smooth paste4 ,add #a cupful of cooked lean ham chopped very fine1 salt and pepper1 and #a beaten egg4 ,mix well and cover the hard boiled eggs with it4 ,fry in a frying basket in boiling lard for a minute4 #ah4--;,curried ,lobster4 ,into a saucepan put the meat from a boiled lobster 7broken into small pieces7 and #a_/b a cup of gravy and #a_/b a cup of cream or milk1 and half a blade of mace4 ,mix #b teaspoonfuls of curry powder with one teaspoonful of flour and #a oz4 of butter2 add this to the lobster and simmer for #a_/b hour4 ,after it is done add a squeeze of lemon juice and a little salt4 ,serve hot4 #ai4--,parmesan ,fritters4 ,boil together #a_/d of a cup of water and #b ozs4 of butter1 then shake in #b ozs4 of flour1 stirring all the time2 it must be well cooked4 ,add #b ozs4 of grated ,parmesan cheese1 salt and cayenne1 stir well and mix in by degrees #b well-beaten eggs4 ,drop this mixture by the spoonful into hot boiling fat and fry a golden brown and serve at once4 #bj4--,walnut ,salad1 ,no4 #b4 ,crack #a_/b a pound of ,english walnuts very carefully1 to keep them in halves1 make little balls of cream cheese and put half a walnut on each side 7like the cream walnut candy7 lay them on lettuce leaves1 pour a ,french dressing over and serve with hot toasted crackers4 #ba4--;,benton ,beef4 ,mix #a tablespoonful of grated horse radish1 #a teaspoonful of made mustard1 #a teaspoonful of sugar1 #d tablespoonfuls of vinegar2 pour over slices of hot roast or broiled beef4 #bb4--,rice ,border with ,creamed ,fish4 ,put one cupful of rice on to boil in #c cupfuls of water4 ,when it has been boiling for half an hour1 add #b tablespoonfuls of butter and a teaspoonful of salt4 ,let it just simmer for an hour4 ,mash it fine with a spoon and add #b well-beaten eggs1 and stir for #e minutes4 ,butter a border mould and fill with the rice4 ,put in the oven for a few minutes4 ,turn out on a hot dish and fill the centre with creamed fish4 #bc4--,wigs4 ,a lb4 of flour1 #a_/d of a lb4 of butter1 #b ozs4 of sugar1 #c eggs1 #a_/b a pint of milk1 #a_/b a gill of yeast4 ,melt the butter and sugar in the milk and mix several hours before baking4 ,bake in muffin rings4 #bd4--,orange ,marmalade ,sandwiches4 ,spread orange marmalade on buttered bread4 ,put four slices on top of each other4 ,put under a weight and when well pressed trim off the crusts and cut down in thin slices so they will look like jelly cake4 #be4--;,fish ,salad4 ,take cold baked or boiled fish4 ,pick into small pieces4 ,cover with mayonnaise dressing4 ,garnish with sliced cucumber and serve4 #bf4--;,creme de ,fromage4 ,take #b tablespoonfuls of grated ,parmesan cheese and #b scant ones of cream1 a little cayenne and salt4 ,mix into a smooth cream and spread on rounds of thin puff paste2 double it over1 press the edges well together1 dip them in egg and chopped vermicelli2 fry in boiling fat4 ,serve very hot4 #bg4--;,cauliflower au ,gratin4 ,boil a cauliflower1 drain well and put it on a round platter4 ,make the sauce4 ,melt #a oz4 of butter1 add #a oz4 of flour and a cupful of milk1 and boil2 sprinkle in #b ozs4 of grated ,parmesan cheese1 cayenne and salt to taste4 ,press the cauliflower together1 pour the sauce over1 sprinkle a little more cheese on top and put into the oven to brown4 #bh4--;,franklin ,eggs4 ,take out the yolks from four hard boiled eggs4 ,pass them and #h olives and #d red chillies through a wire sieve2 add a little salt4 ,put this paste back into the whites of the eggs which have been cut lengthwise4 ,serve on fried bread2 hot or cold4 #bi4--,savory ,tomatoes4 ,take three large tomatoes and cut them in halves1 take out the insides and mix thoroughly with two tablespoonfuls of bread crumbs1 #a tablespoonful of grated cheese1 a gill of cream1 #a_/b a teaspoonful of sugar1 salt and cayenne to taste4 ,fill the tomatoes with this and on top of each piece put a thin slice of bacon4 ,put into the oven to cook and when the bacon is done1 serve each one on a thin slice of toast4 #cj4--,rhubarb ,puffs4 ,one cupful of finely-chopped rhubarb1 #a cupful of sugar1 #b tablespoonfuls of butter1 #a teaspoonful of baking powder1 #a_/d of a cupful of milk1 #b eggs1 sufficient flour to make a thick batter2 cream the butter and sugar1 add the well-beaten eggs1 the milk1 flour1 rhubarb and baking powder4 ,half fill well-greased cups and steam #a_/b an hour4 ,,sauce4--,cream together #a_/b a cup each of butter and powdered sugar1 then add by degrees one beaten egg1 beating until perfectly smooth4 ,the last thing before serving stir in #c tablespoonfuls of boiling water4--,table ,talk1 ,phila4 ,,july4 #a4--;,cherry ,salad4 ,take large ripe cherries1 stone them and lay them on young lettuce leaves4 ,sprinkle over them finely chopped blanched nuts1 almonds or ,english walnuts4 ,for the dressing use #b tablespoonfuls each of lemon and orange juice4 #b4--;,italian ,asparagus4 ,boil #a bunch of asparagus1 when cooked lay one layer of the tender part in a baking dish1 sprinkle over grated cheese1 then another layer of asparagus1 so on until the dish is full4 ,pour over this #b tablespoonfuls of melted butter1 a little onion juice4 ,cover with a layer of fine dried bread crumbs4 ,bake a light brown4 #c4--;,cherry ,fritters4 ,remove the stems and stones from some ripe cherries4 ,roll each one in the white of an egg1 beaten with a tablespoonful of water2 then in chopped blanched almonds2 dip them one by one in a thick fritter batter1 arrange in a frying basket and plunge into very hot fat4 ,when brown1 remove1 drain on blotting paper and serve on a folded napkin4--,table ,talk1 ,phila4 #d4--,tomato ,ice ,salad4 ,into a saucepan put #a white onion sliced1 and #a qt4 of sliced tomatoes1 #a_/d of a green pepper1 #a sprig of parsley1 #d cloves and a teaspoonful of sugar1 salt and pepper to taste4 ,cook all together until the onion is tender4 ,then strain through a fine sieve to remove all the seeds4 ,let it cool1 then pour into a mould and freeze4 ,serve on lettuce leaves1 with mayonnaise dressing4 #e4--;,calf's ,brains on ,toast4 ,boil the brains of a calf1 and chop them up with #b ozs4 of ham1 #b gills of cream1 salt and cayenne4 ,serve on fried toast with fried bread crumbs on top of each4 #f4--;,ham and ,asparagus4 ,take equal quantities of cooked asparagus1 cut into bits1 and cold cooked ham cut into small cubes4 ,for each cup of material make a sauce of #b tablespoonfuls each of butter and flour1 a cup of the liquid in which the asparagus was cooked1 a teaspoonful of lemon juice with salt and nutmeg to taste4 ,add #b beaten eggs1 also the ham and asparagus4 ,turn into small buttered cups1 cover the tops with buttered cracker crumbs and bake in the oven until a golden brown4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #g4--,strawberry ,jelly4 ,soak #a_/b box of gelatine in #a_/b a cupful of cold water until soft4 ,add #a_/b a cupful of boiling water4 ,crush #a qt4 of strawberries and strain out the juice4 ,add to it #a cupful of sugar and the juice of #a lemon4 ,add this syrup to the hot gelatine4 ,strain through a flannel bag and mould in a porcelain dish4 ,serve with whipped cream4--,from ,good ,housekeeping4 #h4--,spring ,salad4 ,arrange lettuce leaves on a round platter1 pile neatly in the centre a dozen red radishes sliced thin with the red peel left on4 ,around these a row of sliced hard boiled eggs1 then a row of sliced cold boiled beets2 pour a ,french dressing over all4 #i4--,normandy ,shrimps4 ,shell #a pt4 of shrimps4 ,into a stewpan put one oz4 of butter and when melted add #a tablespoonful of ground rice1 and #a_/b a pt4 of milk4 ,stir until smooth1 then add the shrimps4 ,when boiling hot pour over toast and serve4 #aj4--,sardine ,sandwiches4 ,take half a box of sardines1 remove the bones and skin1 mash to a paste1 spread on buttered bread4 ,squeeze a little lemon juice on each4 ,put two together and serve with dressed lettuce4 #aa4--,shredded ,wheat ,biscuit and ,apples4 ,wash1 pare and cook in three cups of water1 #f apples1 until tender4 ,dip the tops of #f shredded wheat biscuits in #a pt4 of milk1 strain them and shape into #f cups4 ,when the apples are tender remove to a colander to drain1 then put one in each of the shredded wheat cups4 ,add to the water in which the apples were cooked #a cup of sugar and #a_/d box of pink gelatine which has previously been soaked in #a_/d cup of cold water1 and the grated rind and juice of a lemon2 let cook until reduced one third4 ,turn this mixture over the apples until the cups are filled4 ,when cold turn out and serve with cream4 #ab4--;,guava and ,cheese ,sandwiches4 ,butter twelve slices of bread2 spread six of them with guava jelly and the other six with cream cheese4 ,put a guava and a cream cheese together4 ,press them and trim the edges4 #ac4--,veal ,loaf4 ,chop fine1 #c-a_/b lbs4 of veal and #a lb4 of fat pork4 ,mix well with #d soda crackers rolled fine1 #c well-beaten eggs1 #a tablespoonful of salt1 #a oz4 of pepper1 #a nutmeg and a small piece of butter4 ,make it into a loaf1 and bake without water4 ,quick heat at first4 ,a little grated lemon peel is an improvement4 #ad4--;,fig ,sandwiches4 ,cook twelve figs in as little water as possible4 ,when tender drain dry4 ,chop the figs fine1 spread on slices of buttered bread4 ,put two together4 ,press them and trim4 #ae4--;,fried ,green ,tomatoes4 ,slice green tomatoes in thin slices1 roll in flour4 ,heat and butter the griddle1 fry the slices on it and when cooked sprinkle with powdered sugar4 ,serve with fish4 #af4--,okra and ,corn ,fricassee4 ,in a skillet melt and heat #a_/b of a cupful of lard or bacon fat4 ,when smoking turn in #a pt4 of sliced okra and stir occasionally until it begins to color4 ,add three cupfuls of sliced raw corn and when it is lightly browned pour off nearly all the fat4 ,dredge in #a tablespoonful of flour1 stir until it is absorbed1 then add #b_/c of a cupful of milk and stir occasionally for #ae minutes1 seasoning to taste4--,from ,table ,talk1 ,phila4 #ag4--;,boiled ,cucumber ,salad4 ,for those who cannot eat raw cucumbers a very nice salad is made by peeling and then boiling until tender1 the cucumbers4 ,when icy cold slice thin1 lay the slices on lettuce leaves and pour a mayonnaise dressing over4 ,garnish with a few round1 red radishes4 #ah4--;,frozen ,pudding4 ,a quart of milk1 #a tablespoonful gelatine dissolved in a little of the milk1 #d eggs1 a pinch of salt1 a cup of sugar1 a wine-glass of wine1 a lb4 of ,english walnuts and a lb4 of figs2 make a custard of the milk and eggs and the gelatine1 strain into a bowl and freeze4 ,vanilla may be used instead of wine4 #ai4--,lobster ,salad4 ,pick the meat from a boiled lobster1 break up into small pieces1 mix with a ,french dressing1 pile neatly on lettuce leaves1 and cover over with mayonnaise dressing4 #bj4--,strawberry ,puffs4 ,mix well #a pt4 of flour1 #b level teaspoonfuls of baking powder and a little salt4 ,make into a soft dough with milk1 about #a cupful4 ,put a spoonful of the dough into well-greased cups1 then a spoonful of strawberries1 then another of dough4 ,steam for #bj minutes4 ,turn out onto a platter and serve with strawberry sauce4 ,,sauce4--,cream #b tablespoonfuls of butter1 add gradually #a cupful of powdered sugar and a little lemon juice4 ,beat in as many crushed berries as the mixture will hold and serve cold or melt over hot water and serve hot4--,from ,good ,housekeeping4 #ba4--,mushroom ,toasts4 ,fry rounds of bread crisp1 and cover with the following3 ,mince #ab large mushrooms fine1 add pepper and salt1 #a_/b a gill of cream and stew until tender4 ,when cooked heap the mushrooms high on the rounds of toast2 sprinkle ,parmesan cheese over each1 brown and serve very hot4 #bb4--;,dutch ,sauce and ,cold ,meat4 ,beat up the white of an egg1 with salt and pepper1 a spoonful of chopped parsley1 a small onion and a teaspoonful of olive oil4 ,beat well and add a spoonful of tarragon vinegar4 ,serve with cold meat4 #bc4--;,cream of ,chicken ,sandwiches4 ,take #a_/b a cupful of finely-chopped chicken and pound it fine4 ,dissolve a teaspoonful of gelatine in #b tablespoonfuls of cold water4 ,whip #a_/b a pt4 of cream to a stiff froth4 ,add the liquid gelatine to the chicken2 season with salt and a teaspoonful of grated horse radish 7if liked74 ,stir until it begins to thicken1 add the whipped cream a little at a time1 and stand away until very cold4 ,cut bread into fancy slices and spread with the mixture4 #bd4--;,cauliflower with ,cheese4 ,boil a cauliflower whole1 pour a white sauce over it4 ,cover this with grated cheese1 and place in the oven and brown4 #be4--;,cucumber and ,lobster ,salad4 ,cut a slice off the cucumbers lengthwise1 scoop them out1 fill with boiled lobster meat4 ,arrange the lobster claws across the top4 ,ornament with mayonnaise dressing4 #bf4--;,horseshoe ,cakes4 ,beat together very light #c_/d of a lb4 of sugar and the same of butter1 add #d eggs and mix in #a-a_/d lbs4 of flour4 ,mix #a_/d of a lb4 of sugar and flour together1 and lay in on the bread board4 ,take a small spoonful of the mixture and roll it with a broad-blade knife in the flour and sugar4 ,when rolled to the right length lay on tin sheet in the form of a horseshoe and bake4 #bg4--,lettuce ,sandwiches4 ,wash and dry the young and tender leaves of a head of lettuce4 ,butter slices of graham bread1 spread with a thick layer of mayonnaise dressing1 lay lettuce leaves between two slices4 #bh--,sally ,lunn4 ,heat #a pt4 of milk blood warm1 add #c tablespoonfuls of butter1 melted1 #b well-beaten eggs1 and #a_/b a yeast cake dissolved in #c tablespoonfuls of cold water4 ,pour gradually on the flour and beat into a smooth batter2 then add #a teaspoonful of salt and #b tablespoonfuls of sugar4 ,butter baking pans and pour half full4 ,let it rise for #b hours in a warm place4 ,bake #a_/b an hour4 #bi4--,lobster ,fritanella4 ,take half a loaf of stale bread1 crumb1 and soak in cold water4 ,when soaked1 squeeze dry in a cloth4 ,chop a very little onion fine1 add two tablespoonfuls of butter2 stir together over the fire until a good brown2 add the bread2 stir well2 put into this the chopped meat of a large lobster2 salt1 cayenne and nutmeg4 ,when very hot1 add the yolks of two eggs2 stir hard1 and then turn out to cool4 ,when quite cold1 form into rolls with a little flour2 egg and bread-crumb them and fry4 #cj4--;,frenchman's ,pie4 ,boil #a-a_/b lbs4 of calf's liver2 when cold put it through the chopping machine twice1 put it in a mortar with cayenne pepper1 salt1 nutmeg1 mace and black pepper to taste4 ,line a china mould with very thin slices of fat bacon1 then put a layer of cooked veal or chicken1 cut in very thin slices1 next a layer of the pounded liver1 and so on until the mould is full4 ,pour in a pint of good gravy or stock in which #a-a_/b ozs4 of gelatine has been melted4 ,bake in a moderate oven for two hours4 ,when quite cold1 turn out on a platter4 #ca4--,scalloped ,corn4 ,cut corn from the cob1 spread a layer in a baking dish1 season1 put on a layer of sliced tomatoes1 season1 and so on with alternate layers until the dish is nearly full2 then fill the dish with rich milk in which dissolve a little soda and bake an hour4 ,,august4 #a4--,mock ,crabs4 ,cook a teaspoonful of finely chopped onion in #b-a_/b tablespoonfuls of butter in the blazer of a chafing dish #e minutes4 ,add #d tablespoonfuls of flour1 and when blended with the butter1 stir in #c_/d of a cup of milk4 ,when the mixture boils1 add #a cup of korulet1 #a-a_/d teaspoonfuls of ,worcestershire sauce1 #a_/c of a teaspoonful of mustard1 #a_/d of a teaspoonful of paprika1 and a few grains of cayenne4 ,when again boiling1 set over hot water and stir in #a beaten egg4 ,serve on thin crackers4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #b4--,rice ,waffles4 ,warm #a-a_/b cups of boiled rice in a pt4 of milk2 stir in a pint of cold milk1 add an egg1 a little salt1 and flour enough to make a thin batter4 ,bake in waffle irons well buttered4 #c4--;,chicola4 ,cut or grate #c ears of corn1 add a large piece of butter1 and the yolk of one egg1 well beaten4 ,cut the outside of a green pepper into small pieces4 ,stir all well together1 bake #a_/b an hour1 or until brown4 #d4--;,buttered ,shrimps4 ,shell some shrimps and put them in a saucepan with a little butter1 a seasoning of salt and pepper and stir over the fire until hot4 ,fry some thin pieces of bread in butter or lard4 ,drain1 place them on a hot platter1 pile the buttered shrimps on top and serve4 #e4--,lobster ,sandwiches4 ,pick fine the meat of a boiled lobster1 mix well with mayonnaise dressing4 ,butter slices of white bread4 ,lay a small lettuce leaf on each and the lobster on that2 put a slice of plain bread and butter on top2 press together2 trim off the crust4 #f4--,potato ,border with ,meat ,filling4 ,pare1 boil and mash #f potatoes1 add #a tablespoonful of butter1 salt and pepper and #b well-beaten eggs4 ,butter a border mould and pack the potato in it4 ,let this stand for fifteen minutes1 then turn out on a dish and brush over with a well-beaten egg4 ,brown in the oven and fill with any kind of meat cut into blocks and seasoned well2 cook in either a white or brown sauce4 #g4--;,cold ,slaw4 ,cut the centre of a cabbage very fine4 ,put #b tablespoonfuls of vinegar on to boil1 beat #b eggs light1 add to them #a_/b a cup of sour cream or milk1 a tablespoonful of butter4 ,pour the boiling vinegar on to these4 ,stir over the fire until boiling hot1 add salt and pepper and pour over the cabbage4 ,serve cold4 #h4--;,cucumber ,salad4 ,peal and slice #c cucumbers2 leave them in ice water until wanted1 then cover with ,french dressing4 #i4--;,corn ,pudding4 ,one pint of uncooked green corn either grated or cut from the cob1 #b tablespoonfuls of flour1 pint of milk1 three eggs1 three tablespoonfuls of melted butter1 #a teaspoonful of salt and #a_/d of a teaspoonful of pepper4 ,bake in a moderate oven until firm in the centre4 #aj4--,savory ,trifles4 ,mince fine #b ozs4 of cold game or chicken with #ab pickled mushrooms and a gill of cream2 season with salt and pepper4 ,serve on slices of fried bread4 #aa4--;,corn ,chowder4 ,pare and slice #d potatoes and #b onions4 ,cut #a_/b a pound of bacon into small pieces4 ,fry the bacon and onion until a light brown4 ,into a saucepan put the potatoes1 #a qt4 of grated corn1 the bacon and seasoning4 ,put these in1 in layers1 potatoes1 bacon1 corn1 and continue in that way until all is used4 ,now add #a_/b a pint of boiling water and let simmer for #a_/b an hour4 ,add #a pint of hot milk4 ,thicken with #a tablespoonful of butter and #b of flour rubbed smooth4 ,add #f broken water crackers4 ,the last thing add the beaten yolk of an egg and serve at once4 #ab4--;,cauliflower ,salad4 ,save part of a boiled cauliflower and cover with mayonnaise1 arrange on lettuce leaves and serve4 #ac4--;,corn ,omelet4 ,grate #ab ears of green corn1 add #a cup sweet milk1 a tablespoonful of sugar1 salt and pepper to taste1 and the yolks of #d well-beaten eggs4 ,beat the whites and stir in the last thing1 put bits of butter on top and bake a rich brown4 #ad4--,pea-pod ,soup4 ,wash the peas before shelling1 and save the pods4 ,cover the pods with as little water as will cover them1 let boil until tender1 strain all and press through a colander4 ,add to this 7water and pods7 a pint of milk and a thickening of #b tablespoonfuls of flour and #b of butter1 a teaspoonful of sugar1 salt and pepper to taste4 ,stir and cook until thickened4 ,serve with croutons4 #ae4--,salade a la ,russe4 ,a boiled carrot1 a boiled turnip1 two boiled potatoes1 a head of celery1 a boiled beet1 four olives1 four anchovies1 yolks of two eggs1 a tablespoonful of vinegar1 a teaspoonful of tarragon vinegar1 one teaspoonful of salt1 #a_/b of pepper4 ,put the eggs into a bowl1 and drip salad oil slowly over them and beat to a cream2 add the vinegars1 pepper and salt4 ,cut the vegetables into small dice and pour the dressing over4 #af4--,shrewsbury ,cakes4 ,sift a lb4 of sugar1 some cinnamon and a nutmeg into #c lbs4 of flour2 add a little rose water1 and #c eggs beaten light and mix well with the flour2 then pour into it as much melted butter as will make it a good thickness to roll out4 ,mould it well1 roll thin and cut it into shapes4 ,bake on tin sheets4 #ag4--,potato ,salad4 ,slice cold boiled potatoes4 ,rub a bowl with garlic2 put in the potatoes2 add half a pint of finely chopped small onions1 a tablespoonful of finely chopped parsley1 a teaspoonful each of salt and pepper4 ,mix a teacupful of chicken broth1 four tablespoonfuls each of oil and vinegar1 and toss up lightly with the potatoes1 so as to break them as little as possible4 ,serve on lettuce leaves and garnish with slices of beets cut in shapes or hard boiled eggs sliced4 #ah4--;,fricadelles4 ,chop fine some cold cooked beef and a slice of onion2 season with salt and pepper1 a little lemon juice and parsley1 add #a_/d as much boiled rice or bread crumbs as there is meat2 add #a beaten egg and sufficient water to make a paste4 ,form into balls and fry in deep fat4 #ai4--;,eggs ,stuffed with ,sardines4 ,skin and bone a small box of sardines1 chop fine #f hard boiled yolks of eggs1 a little chopped parsley1 salt1 pepper and a tablespoonful of butter1 rub all to a paste and fill in the cavities of the white of eggs4 ,garnish with watercress4 ,serve cold4 #bj4--;,ham ,sandwich4 ,toast saltine biscuit1 butter and spread with potted ham4 ,put two together1 serve hot4 #ba4--,laplander ,cakes4 ,one pt4 of milk1 #a pt4 of flour1 #b eggs well beaten1 a tablespoonful of butter1 a pinch of salt1 a tablespoonful of sugar4 ,have the pans very hot before filling4 #bb4--;,ham ,canapes4 ,cut six slices of bread and toast to a golden brown4 ,put them on a platter4 ,cover each piece with a slice of lean cooked ham1 spread a little mustard over it1 then chopped parsley and fine bread crumbs1 and a little ,parmesan cheese4 ,place in a hot oven for ten minutes and serve4 #bc4--,veal ,rissoles4 ,mince a few slices of cold veal fine and the same quantity of ham or bacon2 add one tablespoonful of minced parsley and one of herbs1 a very little nutmeg1 cayenne and salt4 ,mix into a paste with a well-beaten egg4 ,form into balls1 egg and bread crumb them and fry in hot fat4 #bd4--,savory ,toast4 ,take the yolk of an egg and beat it well1 pour into it stirring all the time a dessert spoonful of ,worcestershire sauce1 a teaspoonful of anchovy sauce1 a piece of butter the size of a walnut1 a large tablespoonful of finely minced meat 7fowl is better7 a dash of red pepper1 salt and black pepper to taste and a dash of nutmeg4 ,mix all well together until it becomes a paste4 ,spread it on slices of toast1 place it in the oven a few minutes and serve hot4 #be4--,scalloped ,tongue4 ,take the ends and poorer parts of a boiled tongue1 chop quite fine1 add a little parsley1 a little seasoning of salt and cayenne4 ,butter a baking dish4 ,put in a layer of bread crumbs1 a layer of the tongue2 fill the dish in this way4 ,when nearly full pour over the whole #a_/b a cup of stock4 ,then finish with a layer of bread crumbs and bits of butter4 ,brown in the oven4 #bf4--;,egg ,sandwiches4 ,butter slices of graham bread4 ,put #d hard boiled eggs through a sieve1 add salt and a tablespoonful of cream or milk1 rub to a paste1 spread on the bread1 put two slices together1 trim neatly and serve with lettuce salad4 #bg4--;,corn-meal ,puffs4 ,scald #d tablespoonfuls of corn-meal in a little water4 ,while hot1 stir in two tablespoonfuls of butter4 ,when cool1 add #b eggs1 well beaten1 #b cups of milk1 #h tablespoonfuls of wheat flour and a little salt4 ,bake in cups in a quick oven4 #bh4--,potted ,chicken4 ,take the good meat from a cold roast or boiled chicken and to every lb4 allow #a_/d of a lb4 of butter1 #a teaspoonful of pounded mace1 and #a_/b a small grated nutmeg2 salt and pepper to taste4 ,cut the meat in small pieces1 pound it well with the butter1 sprinkle in the spices gradually and keep pounding until reduced to a paste4 ,put it into small jars and cover with clarified butter and seal tight4 #bi4--;,chocolate ,cream4 ,beat well the yolks of four eggs1 put them into a dish with #c ozs4 of grated chocolate1 #a_/d of a lb4 of sugar1 and #a pt4 of milk2 stir these well and pour them into a pitcher set in a saucepan of boiling water2 stir one way carefully but do not let boil or it will curdle4 ,strain the cream through a sieve into a dish and add #a-a_/b ozs4 of gelatine and #a_/b a pt4 of well whipped cream4 ,pour into a mould and set on ice until ready to use4 #cj4--,spanish ,buns4 #a-a_/d lbs4 of flour1 #a lb4 of sugar1 #a_/b a lb4 of butter1 #d eggs1 a teacup of cream or milk1 warmed sufficiently to melt the butter1 a tablespoonful of rose water1 #b of wine1 a grated nutmeg4 ,make into buns and bake4 #ca4--;,chicken ,salad4 ,cut very fine the good parts of a cold boiled chicken2 chop up celery in the proportion of #b_/c to #a_/c of chicken and mix well4 ,let it stand for an hour or two with a ,french dressing poured over it4 ,when it is well soaked up1 cover with a mayonnaise dressing and garnish with celery tops4 ,serve on lettuce leaves4 ,,september4 #a4--;,banana ,croquettes4 ,cut #c bananas into #b inch lengths1 roll lightly in fine bread crumbs and put on ice to harden4 ,fry carefully in a frying basket in deep hot fat4 ,serve with hot or cold chicken4 #b4--;,celery au ,gratin4 ,cook until tender a large bunch of celery cut into one inch lengths4 ,drain1 return to the saucepan and cover with a cupful of white sauce4 ,season with salt and pepper and chopped parsley4 ,when cold butter a baking dish and cover the bottom with crumbs4 ,when the celery is cold add to it #b well beaten eggs4 ,cover with crumbs and bits of butter4 ,bake #a_/b an hour4 #c4--;,boiled ,partridge with ,celery ,sauce4 ,dress the partridge as for roasting1 make a stuffing with #a_/b cup of bread crumbs1 #a_/b cup of chopped celery seasoned with a little butter and celery salt4 ,cover with boiling water1 cook until tender4 ,make a sauce with #a tablespoonful of butter in which fry #b tablespoonfuls of bread crumbs1 #a_/b cup of chopped celery1 #a cup milk1 salt and pepper4 ,let this boil up once4 #d4--,rice and ,apples4 ,parboil #a cup of rice for #aj minutes in boiling water1 then drain and rinse with cold water4 ,return to a saucepan and cover with fresh water1 add #a_/b teaspoonful salt1 #a tablespoonful of sugar4 ,pare1 peel and chop fine #f apples1 add them to the rice and cook until done4 ,serve as a border for hot or cold slices of pork4 #e4--,moulded ,chopped ,meat4 ,take any kind of cold meat1 chop it very fine4 ,dissolve #a_/b a box of gelatine in #a_/b a cup of cold water4 ,slice two hard boiled eggs1 wet a mould and lay the slices of egg in the bottom and on the sides1 then put in the chopped meat4 ,dissolve one ,anker's ,bouillon ,capsule in #a cup of boiling water4 ,when dissolved add this to the gelatine1 stir well and pour over the meat4 #f4--;,curry ,sandwiches4 ,make a paste with four hard boiled eggs1 a tablespoonful of stock and a teaspoonful of curry powder4 ,spread on slices of buttered bread4 ,put two together and serve4 #g4--,pickled ,salmon4 ,after the fish has been boiled and drained add the following sauce3 ,take equal quantities of water in which the fish was boiled and vinegar4 ,add a few pepper corns1 a little mace1 a very little allspice2 boil for a few minutes and pour over the fish4 #h4--;,boston ,cookies4 ,cream one cup of butter1 add gradually #a-a_/b of sugar and #c eggs well beaten4 ,add #a teaspoonful of soda dissolved in #a-a_/b tablespoonfuls of hot water4 ,sift together #c-a_/d cups of flour1 half a teaspoonful of salt and #a teaspoonful of cinnamon4 ,add #a_/b of this to the thin mixture1 then #a cup of chopped ,english walnut meat1 #a_/b a cup of currants and #a_/b a cup of chopped and seeded raisins4 ,put in the rest of the flour and beat well4 ,drop by spoonfuls #a inch apart on a buttered sheet and bake in a moderate oven4--,from ,good ,housekeeping4 #i4--,maple ,sugar ,sandwiches4 ,cut and butter slices of white bread1 scrape maple sugar and spread thickly on the bread4 ,cut with a maple leaf cutter and serve with hot coffee4 #aj4--,stuffed ,egg ,plant4 ,cut off the top and scoop out the inside2 lay the shell in salt and water for #a_/b an hour4 ,boil the inside part in about #a_/b a cup of water and put through the colander4 ,then mix it with #a_/b a teacup of bread crumbs1 #a large tablespoonful of butter1 salt and pepper to taste4 ,wipe dry the inside of the shell and put the mixture in4 ,bake #bj minutes and sprinkle top with bread crumbs and butter4 #aa4--;,corn ,fritters4 ,grate the corn2 allow an egg and a tablespoonful of cream for every cupful4 ,beat the eggs well2 add the corn by degrees1 beating very hard1 salt to taste2 put in a tablespoonful of melted butter to every pint of corn2 stir in the milk1 thicken with just enough flour to hold together1 say #a tablespoonful for every two eggs1 cook on the griddle4 ,serve with lamb or pork chops4 #ab4--;,jellied ,veal4 ,cut up a knuckle of veal and cover it with #b quarts of cold water1 bring it slowly to boiling point and simmer slowly for #b hours4 ,add #b sliced onions1 a bay leaf1 a few pepper corns1 #ab whole cloves and #a_/b a teaspoonful of ground allspice4 ,let it simmer for an hour longer4 ,take out the meat1 remove all the bones and pick the meat into small pieces4 ,put it into a mould1 reduce the liquor to #a qt41 add salt and pepper4 ,turn over the meat and stand away for #ab hours or more to harden4 #ac4--;,coburg ,puddings4 ,mix #f ozs4 of flour and #a pt4 of milk to a smooth batter1 add #f ozs4 of sugar1 #f ozs4 of butter1 #f ozs4 of currants and brandy to taste4 ,when all are well mixed turn into small cups1 previously well buttered1 and bake #c_/d of an hour4 ,only fill the cups half full1 as it rises very light4 ,turn out on a dish and serve with wine sauce4 #ad4--,maple ,sugar ,tea ,biscuit4 ,sift together #a qt4 of sifted flour1 #a teaspoonful of salt and #c level teaspoonfuls of baking powder4 ,work into these ingredients #b tablespoonfuls of butter and then mix to a dough with milk or milk and water4 ,cut the dough until light and spongy1 then pat out into a rectangular sheet with the rolling-pin2 spread with maple sugar and roll up like a jelly roll4 ,cut from the end in rounds4 ,bake in a buttered pan and serve hot with butter4 #ae4--,tomato ,salad4 ,scoop out the centres of #f tomatoes1 fill with chopped watercress and the inside of the tomato and pour a ,french dressing on4 ,serve on lettuce leaves4 #af4--,tongue ,squares4 ,fry squares of bread1 sprinkle grated ,parmesan cheese on them1 season highly with pepper and salt4 ,pile grated tongue in a pyramid on each square4 ,serve either hot or cold4 #ag4--;,cheese ,straws4 ,grate #b ozs4 of cheese1 and mix well with #b ozs4 of butter1 #b ozs4 of flour1 #b ozs4 of bread crumbs1 season with cayenne and salt to taste4 ,roll out very thin and cut into strips #a_/d of an inch wide and #f long4 ,lay on a buttered tin and bake brown4 #ah4--;,cinnamon ,wafers4 ,one cup of butter1 #b cups of sugar1 #d of flour1 #c eggs1 a cup of sweet milk or1 better1 sour milk with a teaspoonful of soda dissolved in it4 ,spread with a spoon thin on tin sheets either in small cakes or one large one1 which can be cut after baking4 ,when half baked1 draw to the front of the oven and sift granulated sugar mixed with cinnamon over them4 #ai4--;,a ,pretty ,salad4 ,boil six young beets1 and when cooked1 scoop out the centres and fill with asparagus tips which have been soaked in ,french dressing4 ,make a mayonnaise dressing1 spread it evenly on a round dish1 sink the beets into it1 and garnish with young lettuce leaves4 #bj4--;,gatineau ,trout 7,,baked74 ,make a stuffing of fine bread crumbs1 parsley or thyme1 butter1 salt and pepper4 ,have the fish carefully dried and cleaned1 put in the stuffing and sew it up4 ,bake #bj minutes to half an hour4 ,baste well with drippings and serve with a garnish of parsley4 #ba4--,southern ,corn ,pone4 ,sift a qt4 of white corn-meal and add a teaspoonful of salt2 pour on enough cold water to make a mixture that will squeeze easily through the fingers4 ,work to a soft dough4 ,mould into oblong cakes an inch thick at the ends1 and a little thicker in the centre4 ,slap them down on the pan and press them a little to show the marks of the fingers4 ,bake in a hot oven #bj minutes4 #bb4--,valentia ,rice4 ,chop fine #b onions1 fry in half a cup of rendered bacon4 ,do not let them burn4 ,take six tomatoes1 pare1 cut fine4 ,add to the onions and fry until done4 ,take two cups of rice1 wash and put into a saucepan1 pour the mixture over1 and add as much water as will boil the rice well2 then add two seeded green peppers1 cut in quarters1 salt to taste and boil until rice is soft4 ,take out the ends of the peppers4 ,serve with cold meat4 #bc4--,stewed ,black ,fish4 ,take a four-pound fish2 throw a little salt over it to harden it1 and let it stand an hour4 ,score and brown it upon a buttered gridiron4 ,lay it upon a strainer with some fresh mushrooms1 a white onion sliced1 a sprig of parsley1 a few pepper corns1 four cloves1 a little mace1 a pinch of cayenne1 the juice and grated rind of a lemon1 a pint of claret1 and one of water4 ,cover the kettle well1 simmer slowly1 and when done1 lift the fish gently and strain the sauce over it1 laying the mushrooms around it4 #bd4--;,alpine ,eggs4 ,butter a shallow tin and line it with thin slices of cheese1 break over this five eggs1 being careful not to break the yolks1 and season with salt and pepper4 ,grate a little cheese and chop fine a few sprigs of parsley1 mix and sprinkle over the top1 put a few bits of butter over it and bake in a quick oven ten minutes4 #be4--;,blanquette of ,chicken4 ,one pt4 of cold chicken cut into small dice1 #a_/b a cup of stock1 #a_/b a cup of milk1 #a tablespoonful of flour1 #a of butter1 yolks of #b eggs4 ,rub the butter and flour smooth and put into a frying pan4 ,add the stock1 milk and season with salt and pepper1 stir until it boils2 then add the chicken and stand over a moderate fire until hot4 ,take it from the fire and add the well-beaten yolks2 do not let it boil after the eggs are added4 ,serve at once4 #bf4--;,chestnut ,soup4 ,peel #a qt4 of large chestnuts and blanch them in hot water4 ,drain and rub off the inner skin and cook until tender in good stock1 drain and rub them through a fine sieve4 ,add more stock and season with mace1 cayenne and salt1 and stir until it boils1 then add #a_/d of a pint of cream4 ,serve at once4 #bg4--;,eels with ,tartare ,sauce4 ,cut the eels into four-inch pieces4 ,let them stand in boiling water for #e minutes1 drain1 season1 dip in egg and bread crumbs and fry in hot fat4 ,serve with tartare sauce4 #bh4--,lunch ,sandwiches4 ,butter slightly1 slices of white bread4 ,chop fine four stalks of celery1 and the same quantity of cold meat4 ,make a mayonnaise dressing1 stir it into the meat and celery1 spread on the bread2 put a plain slice of bread and butter on top4 #bi4--;,bread ,dumplings4 ,soak stale bread in cold water for #ae minutes1 then squeeze as dry as possible4 ,to each pt4 add #b tablespoonfuls of milk1 #a well beaten egg1 #b tablespoonfuls of melted butter1 #a_/b of a teaspoonful of salt and the same of sugar and sufficient flour to make of such consistence that the mixture will not fall apart when a small spoonful is dropped into boiling water4 ,have the water slightly salted and boiling hard4 ,test a spoonful of the mixture4 ,when of the right consistency drop a number of spoonfuls at a time into the water and cook for #e minutes4 ,lift out with a skimmer and arrange in a dish1 keeping them hot over water until all are done4--,table ,talk1 ,phila4 #cj4--;,chopped ,ham and ,egg4 ,chop fine cold cooked ham4 ,toast and butter some slices of bread1 spread the ham on the toast1 put them in the oven for #c or #d minutes4 ,beat #d eggs in a cup of milk1 season with salt and pepper4 ,put #b tablespoonfuls of butter in a saucepan1 pour in the beaten eggs and stir over the fire until thick but do not let it boil4 ,pour the eggs over the ham and serve4 ,,october4 #a4--,potato ,croquettes4 ,four mashed potatoes1 season highly with pepper and salt1 butter and chopped parsley4 ,beat very well4 ,roll into balls1 egg and bread crumb them and fry in boiling lard4 #b4--;,brown ,apple ,sauce for ,cold ,pork4 ,put #a_/b a pt4 of gravy in a saucepan with #e pared1 cored and quartered apples4 ,simmer gently1 until tender2 beat to a pulp1 season with cayenne and serve with cold roast pork4 #c4--;,cod ,cutlets4 ,make the following sauce and simmer the fish cutlets in it4 ,one cupful of stock1 pepper1 salt1 parsley1 onion1 a little lemon juice and a glass of sherry4 ,thicken with browned flour4 ,heat the cutlets slowly1 do not let them boil4 #d4--;,crumb ,griddle ,cakes4 ,put a large cup of bread crumbs to soak in a qt4 of sour milk over night2 in the morning rub through a sieve4 ,add the yolks of #d eggs1 well beaten1 #b teaspoonfuls of soda dissolved in a little water1 #a tablespoonful melted butter1 and enough corn-meal to make it the consistency of ordinary griddle cakes4 ,add the whites of the eggs just before frying4 #e4--;,fillets of ,weakfish4 ,take a three lb4 fish1 cut off the head and tail1 split the fish through the back and take out the bone1 cut these two pieces into four or six1 season with salt and pepper4 ,dip each piece into melted butter1 then roll in crumbs and broil on both sides4 ,serve with tartare sauce4 #f4--;,celery ,sandwiches4 ,chop very fine a few stalks of celery1 mix well with a mayonnaise dressing1 spread on buttered bread1 put two together2 press and cut in any shape desired4 #g4--;,cheese ,fritters4 ,one oz4 of well boiled macaroni1 cut very small1 #a large tablespoonful of grated cheese1 #a of cream2 mix all together4 ,season with pepper and salt4 ,roll out puff paste very thin1 cut into rounds1 place some of this mixture on each round1 double them over1 egg and vermicelli them1 fry a light brown4 ,serve hot4 #h4--,veal ,salad4 ,chop cold veal very fine1 season1 mix well with mayonnaise dressing4 ,heap on lettuce leaves4 ,garnish with slices of hard boiled egg4 #i4--;,fish and ,rice4 ,bone and flake cold fish2 season with salt and cayenne pepper4 ,stir in a stewpan with a good piece of fresh butter4 ,when hot add a teacupful of ready boiled rice1 and the yolks of #d hard boiled eggs4 ,stir well together until hot4 ,dish and serve with pickles4 #aj4--;,curry of ,macaroni4 ,melt #b tablespoonfuls of butter1 cook in it #b slices of onion until the onion becomes of a pale straw color1 then add two tablespoonfuls of flour1 #a tablespoonful of curry powder1 #a_/d teaspoonful of salt and a dash of pepper4 ,when blended with the butter1 add gradually #a cup of milk and stir until smooth and boiling4 ,then strain over #a cup of macaroni1 cooked until tender in boiling salted water and then drained and rinsed in cold water4 ,reheat and serve4--,janet ,m4 ,hill in ,boston ,cooking ,school ,magazine4 #aa4--,oyster ,canapes4 ,into a saucepan put #a dozen finely chopped oysters1 a teaspoonful of cracker dust1 a tablespoonful of butter and #a_/b a cup of milk1 season with salt and pepper4 ,stir and let the mixture simmer for a few minutes2 pour the mixture over buttered toast and serve4 #ab4--;,dried ,apple ,cake4 ,soak #c cups of dried apples over night2 drain the water off and cut them up a little and put them over the fire with #b cups of molasses2 boil until thick2 take off the fire and put into a bowl4 ,add a cup of shortening1 a tablespoonful of cinnamon1 dessertspoonful of cloves1 the same of allspice1 a cup of sweet milk2 when cold a tablespoonful of soda1 dissolved in hot water1 #d cups of flour1 added by degrees1 #c eggs well beaten1 added last4 ,grease #c pans well and bake4 #ac4--,vegetable ,soup4 ,cut fine #b carrots1 #a turnip1 #c stalks of celery and half an onion2 cook ten minutes in #d tablespoonfuls of butter1 stirring constantly4 ,add #a cup of chopped potatoes1 cover and cook five minutes1 then add a qt4 of boiling water and cook an hour4 ,mash the vegetables1 add a tablespoonful of butter and a little chopped parsley4 ,season with salt and pepper4 #ad4--;,beef ,salad4 ,chop very fine slices of cold roast beef1 having first removed all fat2 add six finely chopped cold potatoes1 the same quantity of beets1 a few slices of tomatoes1 a few leaves of lettuce1 a small bunch of parsley4 ,mix thoroughly1 and chop all together1 until the whole is almost reduced to a cream4 ,cover with a rich mayonnaise4 ,garnish with slices of tomato and lettuce leaves4 #ae4--;,corn-starch ,cake4 ,beat well the whites of #d eggs1 beat the yolks1 then beat them together4 ,cream a #a_/d of a lb4 of butter4 ,add to it gradually #a_/b a lb4 of granulated sugar and beat until light1 then add the eggs and beat again4 ,mix #b ozs4 of corn-starch with a quarter of a lb4 of wheat flour2 add a teaspoonful of baking powder and sift1 stir this into the cake4 ,add the grated rind of #a_/b a lemon1 bake in greased gem pans in a moderate oven #ae minutes4 #af4--;,fried ,celery4 ,cut it into inch lengths and boil until tender in slightly salted water1 dip the pieces in fritter batter and fry in smoking hot fat4 ,garnish with parsley and serve with tomato sauce4 #ag4--;,beef a la ,mode4 ,take a round of beef1 trim off the fat1 cut fat bacon into strips and roll them in a mixture of sweet herbs1 spice1 salt and pepper4 ,lard the meat with these and rub the rest of the seasoning into the meat4 ,flour it1 put in a deep pan1 add a pt4 of water and bake in a moderate oven4 ,baste often4 ,strain the gravy and if you like a little cooking wine may be added to the gravy4 ,serve hot or cold4 #ah4--,potato ,chowder4 ,pare and chop into dice #f potatoes4 ,put into a frying pan #a chopped onion and #b slices of bacon cut into small pieces1 fry until a light brown4 ,put the potatoes1 bacon and onion1 a little chopped parsley1 salt and pepper into a saucepan4 ,add #a pt4 of water1 cover and simmer #ae or #bj minutes4 ,then add #a pt4 of milk4 ,mix #a tablespoonful each of butter and flour1 add to the rest and stir carefully until it boils4 #ai4--;,a ,spanish ,fish ,dish4 ,bone some nice pieces of cold fish4 ,warm it in a cupful of olive oil1 #a clove of garlic1 some ,spanish red pepper and a wine-glass of tarragon vinegar4 ,lay tomatoes1 cooked down to a thick pure1 in a dish2 lay the fish upon it1 pour the sauce over and serve4 #bj4--,stewed ,celery in ,brown ,sauce4 ,cut the celery in six inch lengths1 boil in salt and water1 strain4 ,put #a_/b a pint of soup stock or gravy on the fire and cook the celery in it2 add pepper and salt1 a little nutmeg1 #d tablespoonfuls of cream1 a little thickening of butter and flour4 ,simmer only a few minutes4 #ba4--;,baked ,oyster ,dumplings4 ,drain the oysters and cover with a little lemon juice4 ,make a light puff paste and cut into pieces about #d inches square2 brush them over with white of egg4 ,place upon each square #b or #c of the prepared oysters and put a little piece of butter on them4 ,bring the four corners of the paste together and fasten them with a small wooden toothpick1 leaving the crust open between the points4 ,bake in the oven until a nice brown1 take out the toothpicks and serve4 #bb4--;,barbacued ,lobster4 ,cut up and chop a large lobster2 add both black and cayenne pepper1 mustard1 salt1 a small cup of sweet oil1 two or three powdered crackers or bread crumbs2 a wine-glass of wine1 lemon juice2 mix well4 ,shape into a loaf and cover with bread crumbs4 ,bake half an hour4 #bc4--,oyster ,patties4 ,make a rich puff paste and bake it in small patty-pans4 ,when cool turn out on a large dish4 ,stew the oysters with a few cloves1 a little whole mace and the yolk of an egg boiled hard and grated1 a little butter and enough oyster liquor to cover4 ,when the oysters are cooked1 set away to cool4 ,when cold put two or three oysters and a little sauce in each patty-shell1 serve with lettuce and ,french dressing4 #bd4--;,jellied ,tongue4 ,make a jelly of #a_/d a box of gelatine and a pint of soup stock2 season highly when it begins to thicken4 ,wet a mould and lay slices of tongue all over the bottom and sides4 ,when it begins to set fill the centre with chopped chicken1 hard boiled eggs1 or just use tongue alone4 ,when cold and firm garnish with parsley4 #be4--;,dolmas 7,a ,,turkish ,,dish74 ,chop fine #a cup of cold mutton and #a small onion2 add to this #a_/b a cup boiled rice1 salt and pepper1 mix well4 ,take some cabbage leaves and put them into boiling water for a minute1 and then roll the chopped meat mixture up in them like a sausage2 then stew them in a little soup stock4 ,serve hot with garnish of hard boiled egg4 #bf4--;,harlequin ,sandwiches4 ,butter slices of both white and ,graham bread4 ,spread each with ,neuchatel cheese1 chop fine a few ,english walnuts and sprinkle over4 ,put a white and a brown slice together4 #bg4--,pickled ,oysters4 ,take #a_/b a pt4 of white wine and #a_/b a pt4 of vinegar1 #d teaspoonfuls of salt1 six of whole black pepper1 and a little mace4 ,strain the oyster liquor and add the above ingredients4 ,boil up once and pour hot over the oysters4 ,let them stand ten minutes or until cold and then put in a jar and cover tightly4 #bh4--;,calas4 ,three gills of soft boiled rice1 #a gill of rice flour1 a pinch of salt1 #f tablespoonfuls of sugar1 #b of wheat flour1 #c eggs1 a little yeast4 ,fry quickly4 #bi4--,potato ,puff4 ,beat light1 two cupfuls of mashed potatoes1 add #b tablespoonfuls of melted butter1 salt1 pepper1 cream1 #b eggs beaten separately2 beat all hard4 ,pile high on a dish2 put into the oven to color and become light4 #cj4--;,beef ,tongue 7,,fresh74 ,boil a fresh beef tongue1 fifteen minutes1 skin it4 ,put in a pot1 #a carrot1 #a onion1 thyme1 bay leaf1 salt and pepper1 #b cloves1 glass of cooking wine1 and a little water4 ,stew #d hours4 ,strain out the vegetables and put in a little browned flour4 #ca4--,salmon ,salad4 ,take a qt4 can of salmon1 pick it over carefully1 as there are a great many little bones4 ,season with salt and pepper and a little lemon juice4 ,pile neatly on a platter1 arrange the tops of boiled asparagus around it and cover with mayonnaise dressing4 ,,november4 #a4--,turbot a la ,creme4 ,take cold cooked bluefish1 flake it and pick out the bones4 ,have ready the following sauce3 ,rub #b large spoonfuls of flour1 by degrees1 into a qt4 of milk2 mix very smooth2 add an onion1 several sprigs of parsley1 thyme1 grated nutmeg1 salt1 pepper4 ,boil until it becomes a thick sauce2 stirring always4 ,remove from the fire1 add a quarter of a pound of fresh butter2 strain through a sieve4 ,lay a little in the bottom of a pudding dish1 then a layer of fish and so on until the dish is full4 ,sprinkle bread crumbs over the top4 ,heat and brown in the oven4 ,do not let it cook4 #b4--,oyster ,fritters4 ,chop fine #be oysters4 ,beat #b eggs very light and add #a cup of milk1 #b cups of flour1 pinch of salt4 ,beat until free from lumps2 add the oysters1 and #a_/b a teaspoonful of baking powder4 ,mix well and drop by spoonfuls into boiling fat2 lift out with a skimmer1 lay on brown paper and serve very hot4 #c4--;,chops ,masked with ,potato4 ,broil #f chops4 ,cover the meat part of each chop with a spoonful of mashed potato 7which has been beaten up with #b eggs72 put into the oven and brown4 #d4--;,cheese ,pudding ,no4 #a4 ,grate some cheese1 mix it with half as much fine bread crumbs1 add #a beaten egg1 a little seasoning and milk enough to make a thick batter4 ,turn into a well greased dish and bake #c_/d of an hour4 #e4--,meat ,pie with ,potato ,crust4 ,cut cold roast beef into thin slices1 removing the fat and gristle2 cover the bones and trimmings with cold water2 add a few slices of onion and carrot1 and a stalk of celery1 if at hand2 let simmer several hours2 strain off the broth and simmer in it the slices of beef1 until they are perfectly tender4 ,season with salt and pepper1 and pour into a baking dish2 cover with a round of potato crust in which there is an opening2 bake until the crust is done 7about #ae minutes74--,janet ,m4 ,hill in ,boston ,cooking ,school ,magazine4 ,,potato ,,crust4--,sift together #b cups of flour1 half a teaspoonful of salt1 and #b level teaspoonfuls of baking powder4 ,with the tips of the fingers work in half a cup of shortening1 and then #a cup of cold mashed potatoes2 add milk to make a soft dough1 turn on to the board1 handle as little as possible and pat and roll out to fit the dish4 #f4--;,indian ,trifle4 ,mix together #c tablespoonfuls of rice flour and #c of finely ground white ,indian meal4 ,scald #c cupfuls of milk1 add then a portion of it to the dry mixture1 stir all together and continue to stir over the fire until the milk is very thick4 ,add #d tablespoonfuls of sugar1 cover and cook slowly for ten minutes2 add #e drops of cinnamon extract1 and #a_/b of a cupful of shaved citron and turn into a mould or glass dish4 ,serve with a custard sauce4--,table ,talk1 ,phila4 #g4--,shredded ,wheat ,fish ,balls4 ,freshen #a_/b a lb4 of salt codfish and pick it very fine1 add #d shredded biscuits rolled very fine1 a pinch of white pepper1 a tablespoonful of butter1 and #a pt4 of hot milk4 ,stir well and let stand #e or #aj minutes4 ,make into balls1 roll in egg and shredded biscuit crumbs4 ,then drop in hot fat and fry a light brown4 #h4--;,hoe ,cake4 ,make a thin batter of corn-meal and milk1 add a little melted butter1 and a little salt4 ,if sweet milk is used1 add a teaspoonful of baking powder2 if sour milk #a_/b a teaspoonful of soda4 ,put a little fat in a frying pan2 when hot pour in the batter till #a_/b an inch in thickness2 when brown on one side turn4 ,serve hot4 #i4--;,canned ,salmon ,salad4 ,take a can of salmon1 pick it out carefully and arrange on lettuce leaves with a mayonnaise dressing4 #aj4--;,cheese ,polenta4 ,cook salted corn-meal for at least an hour2 turn into a baking dish and add a cupful of grated cheese and season with pepper4 ,brown in the oven4--,table ,talk1 ,phila4 #aa4--,oysters a l',indienne4 ,cook #a doz4 oysters until the gills curl4 ,take #a dessertspoonful of curry powder1 #a of flour1 a quarter of a pint of cream1 a little onion1 and a slice of apple1 chopped1 half a teaspoonful of lemon juice4 ,stir all together and add the oysters4 ,turn into a rice border1 when very hot1 and serve4 #ab4--;,baked ,pumpkin4 ,take a small pumpkin cut in half1 and remove the seeds1 scallop the edge4 ,put in a baking dish in the oven and bake until tender4 ,when done take it out and serve at once and help just as it is4 #ac4--;,hot ,potato ,salad4 ,fry two slices of bacon in a pan until all the fat is fried out1 then add #b tablespoonfuls of vinegar4 ,arrange lettuce leaves around a platter2 slice #f hot potatoes in slices and pile in the centre2 pour the bacon fat and vinegar over1 sprinkle salt and pepper over1 and chopped parsley4 ,serve with sausage4 #ad4--,st4 ,charles ,indian ,bread4 ,beat two eggs very light2 mix alternately with them a pint of sour milk1 and a pint of fine ,indian meal2 add a tablespoonful of melted butter1 a teaspoonful of soda1 dissolved in a little milk and added the last thing4 ,beat very hard1 pour into a deep pan and bake in a quick oven4 #ae4--,lobster ,cream4 ,pour #a_/b a pint of boiling milk over a small cupful of bread crumbs2 when nearly cold add #c well-beaten eggs1 the lobster chopped fine1 #b teaspoonfuls of anchovy sauce1 a pinch of cayenne4 ,stir well and mix in #c tablespoonfuls of cream4 ,pour into a buttered mould1 cover with buttered paper and steam for an hour4 ,serve with a good fish sauce4 #af4--,oysters in ,puff ,paste4 ,roll out some puff paste and cut it into round pieces4 ,chop some oysters1 mix them with the same amount of chopped hard boiled egg1 a little chopped parsley and a little grated lemon peel1 season with salt and pepper and a little pounded mace2 moisten the mixture with a little cream and some of the oyster liquor2 put a spoonful on each round of paste2 fold over1 moisten the edges and press them together4 ,brush over with the yolk of one egg and fry for fifteen minutes4 #ag4--,veal ,gumbo4 ,in two tablespoonfuls of hot fat brown one chopped onion and quarter of a pound of fat ham cut into dice4 ,add #a qt4 of boiling water1 #a_/b a can of tomatoes1 #c lbs4 of veal cut in pieces1 and half a teaspoonful of salt4 ,stew for #b hours2 add #a qt4 can of okra and cook for an hour and a half longer1 adding seasoning as necessary #a_/b an hour before it is done4 ,serve with a separate dish of boiled rice4--,from ,table ,talk1 ,phila4 #ah4--;,florida ,corn ,cake4 ,one egg1 #a cup of milk1 #a tablespoonful salt fat pork1 #a teaspoonful salt1 #a of sugar1 #b cups white corn-meal1 #a tablespoonful baking powder4 ,mix all thoroughly and bake in #b thin cakes4 #ai4--,laurentian ,salad4 ,chop fine slices of cold roast beef and the same amount each of cold boiled potatoes and beets1 a few slices of tomatoes and a few leaves of lettuce4 ,mix well4 ,cover with mayonnaise dressing and garnish with sliced red radishes4 #bj4--;,beef ,pot ,pie4 ,cut into small pieces1 some beef from the chuck or round1 put in a saucepan and stew for two hours well covered2 add a slice of fat pork or bacon1 an onion1 salt and pepper to taste1 and thicken with flour4 ,line a deep dish with biscuit dough1 pour in the beef1 cover over the top with more of the dough4 ,bake in a quick oven4 #ba4--,tripe ,baked with ,potatoes4 ,put into an earthen dish #a lb4 of tripe cut into small pieces and four chopped onions1 season with salt and pepper1 cover with stock or water and bake in a slow oven #c hours4 ,thicken with a little flour1 cover over with mashed potatoes4 ,brown in the oven and serve4 #bb4--,roast ,oysters4 ,scrub the shells until perfectly clean4 ,put into pans and set them in the oven4 ,take them out as soon as the shells begin to open1 and before the liquor is lost4 ,take the upper shells off and serve on a hot platter4 #bc4--;,beefsteak and ,potatoes4 ,put #a_/b a cup of drippings into a frying pan2 let it get very hot2 fry six potatoes in this1 cut in long1 thin slices4 ,when done take out and drain4 ,broil the steak4 ,put #a teaspoonful of finely chopped parsley1 a little onion1 salt and pepper into the drippings in which the potatoes were fried1 pour it over the steak and pile the potatoes around it4 #bd4--,tomato ,timbales4 ,stew a can of tomatoes until quite thick1 season with salt1 pepper and onion juice and put away to cool4 ,to one cupful of this add #c well-beaten eggs2 mix thoroughly1 then fill well-buttered timbale molds4 ,stand them in a pan of hot water in the oven and cook slowly until firm in the middle as a baked custard would be4--,from ,table ,talk1 ,phila4 #be4--,oyster ,kromeskys4 ,parboil a dozen oysters in their own liquor1 remove the beards1 strain the liquor and cut up the oysters in dice2 melt a tablespoonful of butter and #a of flour2 stir until smooth2 add the oyster liquor1 a little milk1 the chopped oysters1 a teaspoonful of chopped celery1 a little nutmeg1 salt and pepper4 ,take the saucepan off the fire1 stir in the yolk of an egg4 ,garnish the dish with thin strips of well-cooked bacon4 ,serve very hot4 #bf4--;,chicken a la ,merengo4 ,prepare a young chicken as for fricassee4 ,fry each piece in olive oil1 add a sprig of parsley1 a slice of onion1 salt and pepper1 and five mushrooms if you have them4 ,cook slowly about #c_/d of an hour4 ,serve with cream sauce4 #bg4--;,hominy ,waffles4 ,to a pint of cold boiled hominy add #a qt4 sour milk1 #b beaten eggs1 #b tablespoonfuls of melted butter1 sufficient flour to make a thick batter and #a teaspoonful of soda4 #bh4--,vermicelli ,pudding4 ,one cup of vermicelli1 #b tablespoonfuls of ground rice1 a qt4 of milk1 #c eggs1 sugar to taste4 ,boil the vermicelli in the milk1 until it is quite smooth2 then add the other ingredients and thicken over the fire4 ,put into a mould and steam for an hour4 ,serve hot with any liquid sauce4 #bi4--,potatoes ,gruyere4 ,allow #a large potato for each person4 ,wash and bake in a hot oven1 then open and scoop into a heated bowl4 ,mash and for each potato1 add #a_/b a teaspoonful of ,gruyere 7,swiss7 cheese1 grated1 salt and pepper to taste1 and the stiffly whipped whites of three eggs for #a_/b a dozen potatoes4 ,beat well1 turn into a pastry bag and press out in heaps on a buttered pan4 ,brush with beaten egg yolk and brown in a quick oven4--,from ,table ,talk1 ,phila4 #cj4--;,eggs in ,tomato ,cases4 ,scoop out the centres of as many large firm tomatoes as there are people to serve4 ,drain1 then sprinkle the inside of each with chopped tarragon 7or tarragon vinegar71 salt1 pepper1 dropping in carefully a raw egg and a quarter of a teaspoonful of butter4 ,place in a baking pan in a hot oven until the eggs are set and serve very hot4--,from ,table ,talk1 ,phila4 ,,december4 #a4--,round of ,beef1 ,southern ,style4 ,take a #f or #h pound piece of round of beef4 ,heat a large skillet very hot1 grease with a bit of fat from the meat and quickly sear and brown the meat on all sides4 ,with a sharp knife cut gashes around the sides and sprinkle in each gash salt1 pepper and a pinch of cloves4 ,place in a deep baking dish with #c blades of mace1 #a cupful of capers or pickled nasturtium seeds1 a bunch of parsley1 #c sliced lemons1 and sufficient claret to almost cover the meat4 ,cover closely and bake in a moderate oven for #d hours4 ,serve hot or cold4 ,if hot slightly thicken the gravy1 season to taste and serve4--,from ,table ,talk1 ,phila4 #b4--,nut ,loaf4 ,chop fine sufficient nut meats to measure #a-a_/b cupfuls1 add one pint of stale bread-crumbs1 #a teaspoonful of salt and #a of sweet herbs4 ,mix well1 add sufficient boiling water to moisten1 cover closely and let stand for #aj minutes to swell4 ,now add another cupful of hot water and turn into a well-greased loaf-pan4 ,bake for one hour in a moderate oven and serve hot with a brown sauce or serve cold with mayonnaise4--,table ,talk1 ,phila4 #c4--,sweet ,potato ,pone ,no4 #a4 ,to #c lbs4 of grated raw sweet potatoes add #b lbs4 of sugar1 #a dozen eggs1 well beaten1 #a qt4 and a pt4 of milk1 the juice and grated rind of #a lemon1 #a_/b of a cupful of butter1 melted1 #a tablespoonful of rose water1 #a_/b of a teaspoonful of nutmeg1 #a_/b of a teaspoonful of mace1 #a teaspoonful cinnamon1 #a scant teaspoonful of salt4 ,mix well1 turn into #b loaf-pans and bake for #b hours in a moderate oven4--,table ,talk1 ,phila4 #d4--;,breaded ,sausage4 ,wipe the sausage and dip each piece in well-beaten egg and then in bread crumbs4 ,fry in boiling fat4 ,serve with lemon and parsley garnish4 #e4--;,brown ,betty4 ,chop #a pt4 of apples fine4 ,butter a baking dish4 ,put in a layer of bread crumbs1 then a layer of apple1 then bits of butter2 continue until the dish is full1 having the last layer crumbs and then bits of butter4 ,if the pudding is desired sweet add a sprinkling of sugar over each layer of apple4 ,bake in a good oven #a_/b an hour4 ,serve hard sauce with it4 #f4--;,chestnut ,puree4 ,shell #a qt4 of chestnuts1 throw them into boiling water until the brown skins loosen1 rub them off and put the chestnuts into a saucepan with a qt4 of stock and boil gently for half an hour2 mash them through a colander1 return them to the saucepan2 add #a tablespoonful of butter1 salt and pepper2 stir until it boils1 then serve4 #g4--,roast ,clams4 ,three dozen clams in their shells4 ,wash and lay them in the dripping pan4 ,put them into the oven until the shells open4 ,take off the top shell and serve in the lower one1 with lemon or melted butter4 ,sprinkle salt over them4 #h4--,scalloped ,oyster ,plant4 ,scrape and cut the oyster plant into small pieces and boil until tender1 in water with a teaspoonful of vinegar in it4 ,when cooked1 drain and put into a thick white sauce1 to which add a little cayenne pepper and a very little anchovy sauce4 ,put this into shells and sprinkle fried bread crumbs over them4 ,heat very hot4 #i4--,steamed ,indian ,pudding4 ,sift together #a-a_/b cups of ,indian meal1 #a_/b a cup of wheat flour1 #b teaspoonfuls 7level7 of baking powder1 and half a teaspoonful of salt2 add one generous cup of grated maple sugar and #a cup of beef suet chopped fine2 mix thoroughly1 then add #a-a_/d cups of sweet milk2 mix thoroughly and steam three or four hours4--,janet ,m4 ,hill1 in ,boston ,cooking ,school ,magazine4 #aj4--;,broiled ,mutton and ,tomato ,sauce4 ,take #f tomatoes1 cut and squeeze the juice out1 put them in a pan with a little onion1 #a clove1 a blade of mace1 a little parsley1 salt1 cayenne1 a half cup of gravy1 and let them simmer gently until the tomatoes are tender enough to pulp4 ,rub the whole through a sieve4 ,boil for a few minutes and pour over some slices of mutton which have been salted and broiled4 #aa4--,sausage ,rissoles4 ,mash a cupful of potato1 make into a paste with a little butter and flour4 ,roll out1 cut in rounds1 lay a cooked sausage in each one1 turn one half the paste over1 pinch the sides together1 fry in hot fat4 #ab4--;,boudinettes4 ,chop fine a little cold meat and bacon2 add chopped parsley and season4 ,mash boiled potatoes1 add butter and enough flour to make a paste4 ,line patty pans which have been well greased with the paste1 fill with the chopped meat1 put a piece of butter and a teaspoonful of gravy into each one and brown in the oven4 #ac4--;,eggs ,cupped4 ,butter #d teacups1 sprinkle them with chopped parsley1 add a little pepper and salt1 and into each one break an egg4 ,cover with bread crumbs and set them in a saucepan of boiling water for about #e minutes4 ,turn out carefully on buttered toast4 #ad4--,polish ,salad4 ,chop fine some cold meat1 #a_/b a head of lettuce1 hard boiled eggs1 boiled beets and an onion and pickled cucumber4 ,arrange lettuce leaves on a platter4 ,mix the chopped ingredients with a good ,french dressing4 ,heap on the lettuce leaves and ornament with a few slices of hard boiled egg and parsley4 #ae4--;,baked ,spanish ,onions4 ,put the onions in a pan in the oven and bake #d hours4 ,they will blacken on the outside1 but that does not matter2 when they begin to shrink try them with a knitting-needle1 and if quite tender strip off the skin4 ,add a little butter1 pepper and salt on top and set into the oven again for a few minutes4 #af4--;,codfish with ,potato ,border4 ,boil and mash #f potatoes1 add #b tablespoonfuls of butter1 salt1 pepper and a cup of milk1 beat well and pile in a circle on a round platter4 ,freshen #a pt4 of codfish1 pick into small pieces4 ,into a saucepan put #b tablespoonfuls of butter and #a of flour1 mix well1 add #b tablespoonfuls of hot milk and a little onion4 ,stir well1 add the fish1 cook for fifteen minutes4 ,turn into the potato circle4 ,serve hot4 #ag4--,scotch ,broth4 ,wash and clean a sheep's head and soak for #b hours4 ,put it in a deep saucepan with just enough water to cover it4 ,when the head is thoroughly heated1 add #b qts4 of water and boil for #b hours4 ,take out the head and remove the meat from the bones4 ,put back the bones into the saucepan with an onion1 a bunch of sweet herbs1 salt and pepper4 ,simmer another hour4 ,chop the meat into small pieces and add it to the soup ten minutes before serving4 #ah4--,oyster ,stew ,no4 #a4 ,strain the juice from the oysters2 let it come to a boil2 remove the scum1 rinse the oysters in cold water1 add them to the liquor1 with a cup of cream1 small piece of butter and pepper and salt to taste4 ,serve the oysters on slices of hot buttered toast4 #ai4--,sweet ,rice ,balls4 ,wash thoroughly #a scant cupful of rice in cold water1 put in a double boiler with #a pt4 of milk1 cover and cook until soft4 ,add #a teaspoonful of butter1 #b tablespoonfuls of sugar1 salt to taste and the well beaten yolk of an egg4 ,when cold mould into small balls1 pressing into the centre of each a raisin or a candied cherry4 ,dip in egg1 roll in crumbs and fry in smoking hot fat4 ,drain and roll in powdered sugar before serving4--,from ,table ,talk1 ,phila4 #bj4--,stewed ,eels4 ,skin and cut the eels into #b inch pieces1 cover with boiling water1 add a tablespoonful of vinegar and simmer for #aj minutes2 drain4 ,in a saucepan melt #a tablespoonful of butter and add #b of flour1 mix well2 when smooth add #a pt4 of veal stock1 #a small sliced onion1 #a bay leaf1 a little parsley1 salt and pepper4 ,cook the eels gently in this for #a_/b an hour4 ,when done1 dish the eels and pour the sauce over4 #ba4--;,beef ,roll4 #a-a_/b lbs4 of round steak1 #b eggs1 salt1 summer savory and pepper4 ,chop the meat fine1 season4 ,beat the eggs well and add to the meat2 when well mixed1 roll it up closely1 put into a dripping pan and bake an hour4 ,to be eaten cold4 #bb4--,turnip ,cream ,soup4 #a qt4 of mutton broth4 ,cook until tender in this #d young white turnips2 when tender rub through a sieve1 return this to the fire1 thicken with #b tablespoonfuls of butter and #b of flour1 season with salt and pepper2 beat in an egg and serve4 #bc4--,oyster ,croquettes4 ,chop #a_/b a pt4 of raw oysters and #a_/b a pt4 of cooked veal very fine4 ,soak #c tablespoonfuls of bread crumbs in the oyster broth and then add a tablespoonful of butter1 a little onion juice1 the beaten yolks of #b eggs4 ,mix all well together1 shape into croquettes and fry4 #bd4--,sweet ,potato ,pone ,no4 #b4 ,peel and grate sufficient raw sweet potatoes to make #e cupfuls4 ,add #c cupfuls of best ,west ,indian molasses1 #b cupfuls of butter1 #a cupful each of preserved ginger and candied orange peel cut fine1 #b tablespoonfuls of mixed spices 7cinnamon1 nutmeg and cloves71 #a tablespoonful of ground ginger1 #a scant teaspoonful of salt4 ,mix all well together1 turn into a deep buttered earthen dish and bake slowly in a moderate oven for from #b to #c hours1 according to thickness4 ,when done a knife blade run down to the bottom of the dish will come out clean4 ,serve hot1 cutting in thick slices4 ,it can be reheated #b or #c times if necessary4 ,this recipe is said to be over #bjj years old4--,table ,talk1 ,phila4 #be4--;,baked ,turnips4 ,half boil #f turnips1 cut them in slices1 butter a pudding dish1 put in the turnips1 add a little milk1 season with salt and pepper1 cover the top with bread crumbs and grated cheese4 ,bake until golden brown4 #bf--,oyster ,stew ,no4 #b4 ,boil #a_/b a pint of milk and #a_/b a pint of oyster juice1 remove the scum1 throw in the oysters1 add #b tablespoonfuls of butter1 salt and pepper4 ,when the edges curl they are done4 ,serve with small crackers and celery4 #bg4--;,apple ,griddle ,cakes4 ,put #a cup finely chopped apple in #a qt4 of any griddle batter2 stir well to keep the apple evenly distributed4 #bh4--,turkey and ,sausage ,scallop4 ,butter a pudding dish and fill with alternate layers of cold minced turkey and cooked minced and cold sausage meat1 seasoning slightly as you go4 ,the sausage will supply nearly all the seasoning you wish4 ,pour in as much gravy or weak stock as the dish will hold2 let it soak in for a few minutes and cover with a mush of bread crumbs1 peppered1 salted and soaked in cream or milk1 then beaten smooth with an egg and a tablespoonful of butter melted4 ,it should be half an inch thick4 ,cover and bake for #a_/b an hour1 then uncover and brown4 ,serve at once1 as the crust will soon fall4--,from ,the ,national ,cook ,book1 by ,marion ,harland and ,christine ,terhune ,herrick4 #bi4--,rice ,johnny ,cake4 ,take #b cups of boiled rice and mix with a little cold milk1 a little salt and flour enough to hold it together4 ,spread it a quarter of an inch thick on flat tin sheets1 and brown it in front of the fire or put it in the oven4 ,when brown butter it and cut in square slices and serve very hot4 #cj4--;,cheese ,pudding ,no4 #b4 ,mix well together #a_/b a pint of bread crumbs1 a little thyme and parsley1 a teaspoonful of curry powder1 #b hard boiled eggs1 chopped1 a few slices of cheese broken up in small pieces1 #b ozs4 of butter dissolved in a pint of warm milk and two raw eggs beaten well4 ,let this soak for #a_/b an hour4 ,bake in a slow oven4 ,cover the top with a plate until half done1 then remove it and brown the pudding4 ,bake an hour and a half4 #ca--,pease ,pudding4 ,wash and soak #a-a_/b cupfuls of dried green peas over night4 ,put on in a kettle of cold water with #a teaspoonful of salt and simmer slowly until very tender1 drain and rub through a sieve1 then set aside until cold4 ,season highly with salt and pepper1 add #b well-beaten eggs1 turn into a floured pudding cloth1 drop into salted boiling water and boil hard for an hour4 ,turn out on a hot dish and serve with butter4--,table ,talk1 ,phila4 ,,index4 ,a ,box of ,chestnuts1 #af4 ,alpine ,eggs1 #ajf4 ,anchovy ,canaps1 #eh4 ,angels on ,horseback1 #ei4 ,apple ,griddle ,cake1 #adb4 ,a ,pretty ,salad1 #ajd4 ,a ,spanish ,fish ,dish1 #aaf4 ,asparagus a l',indienne1 #fg4 in ,rolls1 #dg4 ,omelet1 #fj4 ,salad1 #di4 ,baked ,beans and ,tomato ,salad1 #h4 ,baked ,celery1 #aj4 ,cheese and ,rice1 #ec4 ,oyster ,dumpling1 #aag4 ,pumpkin1 #abe4 ,rice ,cake1 #ba4 ,spanish ,onions1 #acg4 ,turnips1 #ada4 ,banana ,croquettes1 #ih4 ,barbacued ,lobster1 #aag4 ,barley ,stew1 #aa4 ,bean ,croquettes1 #bb4 ,beef la ,mode1 #aae4 ,bubble and ,squeak1 #eh4 ,collops1 #fj4 ,cutlets1 #ch4 ,potpie1 #abh4 ,ragout1 #e4 ,rissoles1 #fb4 ,roll1 #aci4 ,salad1 #aad4 ,tongue 7,fresh71 #abj4 ,beefsteak and ,kidney ,pudding1 #ca4 ,beefsteak and ,potatoes1 #abi4 ,beet ,salad1 #eg4 ,beignets ,souffls1 #fa4 ,benton ,beef1 #ga4 ,blanquette of ,chicken1 #ajg4 ,boiled ,cucumber ,salad1 #hj4 ,partridge with ,celery ,sauce1 #ih4 ,bologna ,sandwich1 #bc4 ,boston ,cookies1 #ajj4 ,boudinettes1 #acf4 ,bread ,dumplings1 #ajh4 ,omelet1 #aa4 ,breaded ,ham ,saut1 #bc4 ,sausage1 #acc4 ,breast of ,lamb ,broiled1 #cc4 ,broiled ,beef and ,mushroom ,sauce1 #ae4 ,live ,lobster1 #de4 ,mutton and ,tomato ,sauce1 #ace4 ,sweetbreads1 #ad4 ,brown ,apple ,sauce for ,cold ,pork1 #aaj4 ,betty1 #acd4 ,browned ,potato ,pure1 #dj4 ,buttered ,lobster1 #da4 ,shrimps1 #hh4 ,calas1 #aai4 ,calf's ,brains on ,toast1 #gf4 ,liver ,fried in ,crumbs1 #aa4 ,canned ,salmon ,salad1 #abd4 ,carolina ,philpes1 #ac4 ,cauliflower au ,gratin1 #gc4 ,salad1 #ij4 with ,cheese1 #hc4 ,celery au ,gratin1 #ih4 ,sandwiches1 #aaa4 ,cerkestal 7,turkish71 #db4 ,champignons en ,caisse1 #ea4 ,cheese ,fondue ,no4 #a1 #cg4 ,fondue ,no4 #b1 #df4 ,fritters1 #aaa4 ,polenta1 #abd4 ,pudding ,no4 #a1 #abb4 ,pudding ,no4 #b1 #adc4 ,ramequins1 #b4 ,scallop1 #ef4 ,straws1 #ajd4 ,timbales1 #ei4 and ,tomato ,rarebit1 #ba4 ,cherry ,fritters1 #ge4 ,salad1 #ge4 ,chestnut ,pure1 #acd4 ,soup1 #ajg4 ,chicken la ,merengo1 #acj4 ,creams1 #a4 ,cutlets1 #d4 ,fritters1 #bj4 in ,celery ,sauce1 #ah4 ,pie 7,concord ,style71 #di4 ,salad1 #ig4 ,short-cake1 #fg4 ,chicola1 #hh4 ,chocolate ,cream1 #if4 ,chopped ,ham and ,egg1 #aji4 ,chops ,masked with ,potato1 #abb4 ,cinnamon ,wafers1 #ajd4 ,clams ,sautd and ,creamed1 #cg4 ,clam ,chowder1 #fc4 ,clam ,pie ,no4 #a1 #cd4 ,pie ,no4 #b1 #de4 ,coburg ,pudding1 #ajb4 ,cocoanut ,ice ,cream1 #e4 ,cod ,cutlets1 #aaj4 ,codfish ,hash1 #bd4 with ,potato ,border1 #acg4 ,puffs1 #ee4 ,coffee ,fritters1 #bg4 ,cold ,duck and ,chestnut ,border1 #bj4 ,cold ,slaw1 #hi4 ,collared ,head1 #ce4 ,corn ,chowder1 #ij4 ,fritters1 #aja4 ,corn-meal ,puffs1 #ie4 ,corn ,omelet1 #ia4 ,pudding1 #hi4 ,corn-starch ,cake1 #aad4 ,crab ,salad1 #fh4 ,cracker ,custard1 #be4 ,cream of ,chicken ,sandwich1 #hb4 ,creamed ,corned ,beef1 #ab4 ,crme de ,fromage1 #gb4 ,crescent ,croquettes1 #cc4 ,crumb ,griddle ,cakes1 #aaa4 ,curried ,fowl1 #cb4 ,hare1 #ag4 ,lobster1 #gj4 ,rice1 #f4 ,curry of ,lobster1 #ej4 of ,macaroni1 #aab4 ,sandwiches1 #f4 ,cucumber and ,lobster ,salad1 #hc4 ,cucumber ,salad1 #hi4 ,deviled ,cheese1 #dh4 ,dolmas 7a ,turkish ,dish71 #aah4 ,dormers1 #ch4 ,dried ,apple ,cake1 #aac4 ,dutch ,sauce and ,cold ,meat1 #hb4 ,eels with ,tartare ,sauce1 #ajg4 ,egg ,sandwiches1 #ie4 ,eggs ,cupped1 #acf4 in ,tomato ,cases1 #aca4 on ,rice1 #i4 ,stuffed with ,sardines1 #ic4 ,english ,bread ,pudding1 #cf4 ,monkey1 #db4 ,muffins1 #g4 ,fig ,ice ,cream1 #ah4 ,sandwich1 #gi4 ,fillets of ,weakfish1 #aaa4 ,finnan-haddie1 #bh4 ,fish ,chowder1 #ai4 and ,rice1 #aab4 ,salad1 #gb4 ,florida ,corn ,cake1 #abg4 ,franklin ,eggs1 #gc4 ,french ,bean ,omelet1 #ej4 ,frenchman's ,pie1 #he4 ,french ,omelet1 #b4 ,toast1 #ef4 ,friars' ,eggs1 #ff4 ,fricadelles1 #ic4 ,fried ,bananas1 #fa4 ,celery1 #aae4 ,corn-meal ,gems1 #fi4 ,green ,tomatoes1 #hj4 ,lobster1 #fh4 ,whitebait1 #dc4 ,frozen ,pudding1 #ha4 ,gatineau ,trout 7,baked71 #aje4 ,german ,prune ,cake1 #ch4 ,way of ,cooking ,chicken1 #cc4 ,grape ,fruit ,salad1 #dg4 ,guava and ,cheese ,sandwiches1 #gi4 ,haddock ,roes and ,bacon1 #g4 ,halibut ,rchauff1 #bf4 ,ham and ,asparagus1 #gf4 ,canaps1 #id4 ,sandwich1 #ic4 ,harlequin ,sandwiches1 #aai4 ,herring ,roes on ,toast1 #a4 ,hoe ,cake1 #abd4 ,hominy ,waffles1 #acj4 ,horseshoe ,cakes1 #hc4 ,hot ,ham ,sandwiches1 #ff4 ,pot1 #ca4 ,potato ,salad1 #abe4 ,hungarian ,chicken1 #bb4 ,patties1 #dd4 ,indian ,trifle1 #abc4 ,italian ,asparagus1 #ge4 ,jambalayah1 #ed4 ,jellied ,chicken1 #ed4 ,tongue1 #aah4 ,veal1 #ajb4 ,kedgree1 #eb4 ,kidney ,omelet1 #dh4 ,kornlet ,omelet1 #ae4 ,laplander ,cakes1 #ic4 ,laurentian ,salad1 #abg4 ,lettuce ,sandwiches1 #hd4 ,liver and ,onions1 #ad4 ,rolls1 #af4 ,loaf ,corn ,bread1 #e4 ,lobster la ,mode ,franaise1 #ef4 ,cream1 #abf4 ,creams1 #ce4 ,fritanella1 #hd4 in a ,chafing ,dish1 #fg4 ,patties1 #cb4 ,salad1 #ha4 ,sandwiches1 #hh4 7,southern way71 #ee4 ,lunch ,sandwiches1 #ajh4 ,maple ,sugar ,tea ,biscuit1 #ajc4 ,maple ,sugar ,sandwiches1 #aja4 ,meat ,pie with ,potato ,crust1 #abb4 ,minced ,collops1 #cb4 ,veal and ,macaroni1 #h4 ,mock ,crabs1 #hg4 ,moulded ,chopped ,meat1 #ii4 ,mushroom ,toasts1 #hb4 ,mutton ,custard1 #df4 ,kidneys1 #cj4 ,stew with ,canned ,peas1 #fe4 ,newport ,tea ,cakes1 #fh4 ,normandy ,shrimps1 #gh4 ,nut ,loaf1 #acb4 ,oatmeal ,bread1 #dg4 ,okra and ,corn ,fricassee1 #hj4 ,onion ,souffl1 #ba4 ,soup1 #cd4 ,orange ,marmalade ,sandwiches1 #gb4 ,salad1 #c4 ,oysters l',indienne1 #abe4 in ,puff ,paste1 #abf4 with ,madeira ,sauce1 #bj4 ,oyster ,canaps1 #aac4 ,chartreuse1 #bi4 ,croquettes1 #adj4 ,fritters1 #aba4 ,kromeskys1 #abi4 ,loaf1 #ad4 ,patties1 #aah4 ,potpie1 #c4 ,stew ,no4 #a1 #ach4 ,stew ,no4 #b1 #ada4 ,parmesan ,fritters1 #gj4 ,puffs1 #ej4 ,pea-pod ,soup1 #ia4 ,pease ,pudding1 #adc4 ,philadelphia ,relish1 #fa4 ,pickled ,oysters1 #aai4 ,salmon1 #ajj4 ,planked ,shad1 #ei4 ,polish ,salad1 #acg4 ,potatoes au ,gratin1 #cj4 ,gruyere1 #aca4 ,potato ,balls1 #bc4 ,border with ,meat ,filling1 #hh4 ,chowder1 #aaf4 ,cooked in ,stock1 #fb4 ,croquettes1 #aaj4 and ,meat ,turnovers1 #dj4 and ,meat ,puff1 #ea4 ,puff1 #abj4 ,salad1 #ib4 ,souffl1 #fe4 ,stew1 #bd4 ,potted ,beef1 #ac4 ,chicken1 #if4 ,pure of ,dried ,beans1 #eg4 ,rhubarb ,puffs1 #gd4 ,rice and ,apples1 #ii4 ,balls1 #ee4 ,border with ,creamed ,fish1 #ga4 ,johnny-cake1 #adc4 ,moulds1 #g4 ,waffles1 #hg4 ,roast ,clams1 #acd4 ,oysters1 #abh4 ,pigeon with ,bread ,sauce1 #bh4 ,round of ,beef 7,southern style71 #acb4 ,salade a la ,russe1 #ia4 ,sally ,lunn1 #hd4 ,salmon ,salad1 #abj4 ,saratoga ,corn ,cake1 #cd4 ,sardine ,sandwiches1 #gh4 ,sausage ,rissoles1 #acf4 ,savory ,toast1 #id4 ,trifles1 #ij4 ,tomatoes1 #gc4 ,scalloped ,corn1 #hf4 ,oyster ,plant1 #ace4 ,tongue1 #ie4 ,scotch ,broth1 #ach4 ,collops1 #b4 ,eggs1 #fi4 ,scrambled ,eggs with ,shad ,roes1 #ag4 ,shad ,roe ,croquettes1 #db4 ,shredded ,wheat ,biscuit and ,apples1 #gh4 ,wheat ,fish ,balls1 #abd ,shrewsbury ,cakes1 #ib4 ,shrimp ,salad1 #ab4 ,souffl ,biscuit1 #ai4 ,southern ,corn ,pone1 #aje4 ,spanish ,buns1 #ig4 ,potatoes1 #fi4 ,rice1 #fc4 ,spider ,cake1 #dd4 ,spring ,salad1 #gg4 ,squash ,bread1 #dc4 ,griddle ,cakes1 #ed4 ,st4 ,charles ,indian ,bread1 #abf4 ,steamed ,indian ,pudding1 #ace4 ,stewed ,blackfish1 #ajf4 ,breast of ,lamb1 #a4 ,celery and ,brown ,sauce1 #aaf4 ,eels1 #aci4 ,kidney with ,macaroni1 #ff4 ,steak and ,oyster ,sauce1 #aj4 ,trout1 #ec4 ,strawberry ,jelly1 #gg4 ,puffs1 #ha4 ,stuffed ,egg-plant1 #aja4 ,fillets of ,flounders1 #fd4 ,sugared ,sweet ,potatoes1 #be4 ,sweetbread ,salad1 #eh4 ,sweet ,potato ,pone ,no4 #a1 #acc4 ,sweet ,potato ,pone ,no4 #b1 #adj4 ,sweet ,rice ,balls1 #aci4 ,tapioca ,soup1 #f4 ,toad in a ,hole1 #ab4 ,tomato ,croquettes1 #i4 ,croutes1 #da4 ,ice ,salad1 #gf4 ,jelly ,salad1 #cg4 ,salad1 #ajc4 ,timbales1 #abi4 ,tongue ,toast1 #fi4 ,squares1 #ajc4 ,tripe ,baked with ,potatoes1 #abh4 ,turbot la ,crme1 #aba4 ,turkey and ,sausage ,scallop1 #adb4 ,turnip ,cream ,soup1 #adj4 ,valentia ,rice1 #aje4 ,veal and ,ham ,pats1 #dh4 ,eggs in a ,nest la ,turin1 #eb4 ,gumbo1 #abg4 ,loaf1 #gi4 ,mould1 #bf4 ,rissoles1 #id4 ,salad1 #aab4 and ,tomato ,salad1 #fh4 ,vegetable ,soup1 #aad4 ,vermicelli ,pudding1 #acj4 ,waldorf ,salad1 #fb4 ,walnut ,salad ,no4 #a1 #dg4 ,salad ,no4 #b1 #ga4 ,western ,balls1 #cf4 ,wigs1 #gb4 ,yorkshire ,pork ,pie1 #bg4 ,zephyr ,eggs1 #cf4 ,zephyrs1 #dc4