,transcriber's ,note3 ,inconsistent spellings 7especially in the table of contents7 have been retained as in the original4 ,corrections of spelling and punctuation are listed at the end of this file4 ,,the ,,golden ,,age ,,cook ,,book4 ,,henrietta ,,latham ,,dwight4 ,,new ,,york3 ,,the ,,alliance ,,publishing ,,company1 ,,life ,,building1 #ahih4 ,copyrighted1 #ahih1 by ,,henrietta ,,latham ,,dwight4 ,,press ,,of ,,the ,,plimpton ,,mfg4 ,,co41 ,,hartford1 ,,conn4 ,dedication4 ,,to ,,all ,,who ,,are ,,striving ,,to ,,follow ,,the ,,golden ,,rule1 ,,to ,,do ,,unto ,,others ,,as ,,they ,,would ,,have ,,others ,,do ,,unto ,,them1 ,,and ,,thus ,,express ,,in ,,their ,,every-,,day ,,life ,,the ,,christ ,,ideal ,,written ,,within1 ,,in ,,their ,,own ,,souls1 ,,this ,,book ,,is ,affectionately ,inscribed4 ,and ,god said1 ,behold1 ,i have given you every herb bearing seed1 which is upon the face of all the earth1 and every tree1 in the which is the fruit of a tree yielding seed2 to you it shall be for meat4 ,and to every beast of the earth1 and to every fowl of the air1 and to every thing that creepeth upon the earth1 wherein there is life1 ,i have given every green herb for meat3 and it was so4--,genesis i41 #bi1 #cj4 ,thou shalt not kill4--,exodus xx41 #ac4 ,for that which befalleth the sons of men befalleth beasts2 even one thing befalleth them3 as the one dieth1 so dieth the other2 yea1 they have all one breath2 so that a man hath no preeminence above a beast3 for all is vanity4 ,all go unto one place2 all are of the dust1 and all turn to dust again4 ,who knoweth the spirit of man that goeth upward1 and the spirit of the beast that goeth downward to the earth8--,ecclesiastes iii41 #ai1 #bj1 #ba4 ,he that killeth an ox is as if he slew a man4--,isaiah lxvi41 #c4 ,then said ,daniel to ,melzar the steward1 whom the prince of the eunuchs had set over ,daniel1 ,hananiah1 ,mishael1 and ,azariah3 ,prove thy servants1 ,i beseech thee1 ten days2 and let them give us pulse to eat1 and water to drink4 ,then let our countenances be looked upon before thee1 and the countenance of the children that eat of the portion of the king's meat3 and as thou seest1 deal with thy servants4 ,so he consented to them in this matter1 and proved them ten days4 ,and at the end of ten days their countenances appeared fairer and fatter in flesh than all the children which did eat the portion of the king's meat4--,daniel i41 #aa to #ag4 ,,preface4 ,i send this little book out into the world1 first1 to aid those who1 having decided to adopt a bloodless diet1 are still asking how they can be nourished without flesh2 second1 in the hope of gaining something further to protect the speechless ones who1 having come down through the centuries under the dominion of man1 have in their eyes the mute1 appealing look of the helpless and oppressed4 ,their eloquent silence should not ask our sympathy and aid in vain2 they have a right1 as our humble brothers1 to our loving care and protection1 and to demand justice and pity at our hands2 and1 as a part of the ,one ,life1 to-- life1 which all can take but none can give2 ,life1 which all creatures love and strive to keep2 ,wonderful1 dear1 and pleasant unto each1 ,even to the meanest2 yea1 a boon to all ,where pity is1 for pity makes the world ,soft to the weak and noble for the strong4 ,unto the dumb lips of the flock he lent ,sad1 pleading words1 showing how man1 who prays ,for mercy to the gods1 is merciless1 ,being as god to those2 albeit all life ,is linked and kin1 and what we slay have given ,meek tribute of their milk and wool1 and set ,fast trust upon the hands which murder them4 ,if the cruelty and injustice to animals are nothing to us1 we have still another argument to offer--the brutalization of the men who slaughter that we may eat flesh4 ,mrs4 ,besant1 in ,why ,i ,am a ,food ,reformer1 says3 ,lately ,i have been in the city of ,chicago--one of the greatest slaughter-houses of the world--where the slaughter-men1 who are employed from early morn till late at night in the killing of thousands of these hapless creatures1 are made a class practically apart from their fellow-men2 they are marked out by the police as the most dangerous part of the community2 amongst them are committed most crimes of violence1 and the most ready use of the knife is found4 ,one day ,i was speaking to an authority on this subject1 and ,i asked him how it was that he knew so decidedly that most of the murders and the crimes with the knife were perpetrated by that particular class of men1 and his answer was suggestive1 although horrible4 ,he said3 ',there is a peculiar turn of the knife which men learn to use in the slaughter-house1 for1 as the living creatures are brought to them by machinery1 these men slit their throats as they pass by4 ,that twist of the wrist is the characteristic of most crimes with the knife committed amongst our ,chicago population4' ,that struck me at once as both a horrible and significant fact4 ,what right have people to condemn other men to a trade that makes them so readily take to the knife in anger2 which marks them out as specially brutalized--brutes amongst their fellow-men8 ,being constantly in the sight and the smell of blood1 their whole nature is coarsened2 accustomed to kill thousands of creatures1 they lose all sense of reverence for sentient life1 they grow indifferent to the suffering they continually see around them2 accustomed to inflict pain1 they grow callous to the sight of pain2 accustomed to kill swiftly1 and sometimes not even waiting until the creature is dead before the skin is stripped from it1 their nerves become coarsened1 hardened1 and brutalized1 and they are less men as men because they are slaughterers of animals4 ,and everyone who eats flesh meat has part in that brutalization2 everyone who uses what they provide is guilty of this degradation of his fellow-men4 ,if ,i may not appeal to you in the name of the animals--if under mistaken views you regard animals as not sharing your kind of life--then ,i appeal to you in the name of human brotherhood1 and remind you of your duty to your fellow-men1 your duty to your nation1 which must be built up partly of the children of those who slaughter--who physically inherit the very signs of this brutalizing occupation4 ,i ask you to recognize your duty as men and women who should raise the ,race1 not degrade it2 who should try to make it divine1 not brutal2 who should try to make it pure1 not foul2 and therefore1 in the name of ,human ,brotherhood1 ,i appeal to you to leave your own tables free from the stain of blood and your consciences free from the degradation of your fellow-men4 ,that flesh-eating is not necessary to the perfect health of man is attested by many scientists4 ,the following testimonies from some very prominent physiologists and anatomists may prove interesting3 ,sir ,charles ,bell1 ,f4 ,r4 ,s43 ,it is1 ,i think1 not going too far to say that every fact connected with the human organization goes to prove that man was originally formed a frugivorous animal4 ,this opinion is principally derived from the formation of his teeth and digestive organs1 as well as from the character of his skin and the general structure of his limbs4 ,sylvester ,graham1 ,m4 ,d43 ,comparative anatomy proves that man is naturally a frugivorous animal1 formed to subsist upon fruits1 seeds1 and farinaceous vegetables4 ,professor ,wm4 ,lawrence1 ,f4 ,r4 ,s43 ,the teeth of man have not the slightest resemblance to those of carnivorous animals2 and1 whether we consider the teeth1 jaws1 or digestive organs1 the human structure closely resembles that of the frugivorous animals4 ,dr4 ,jozef ,drzewiecki3 ,there is no doubt that fruit and vegetable food purifies the blood1 while meat inflames and is the source of many diseases1 which are the punishment for breaking the natural law and command4 ,professor ,vogt3 ,the vegetarian diet is the most beneficial and agreeable to our organs1 as it contains the greatest amount of carbon hydrates and the best proportion of albumen4 ,sir ,henry ,thompson1 ,m4 ,d41 ,f4 ,r4 ,c4 ,s43 ,it is a vulgar error to regard meat in any form as necessary to life4 ,all that is necessary to the human body can be supplied by the vegetable kingdom4444 ,the vegetarian can extract from his food all the principles necessary for the growth and support of the body1 as well as for the production of heat and force4 ,it must be admitted as a fact beyond all question that some persons are stronger and more healthy who live on that food4 ,i know how much of the prevailing meat diet is not merely a wasteful extravagance1 but a source of serious evil to the consumer4 ,the following special cablegram from ,london to the ,new ,york ,sun1 ,july #c;d1 #ahih1 contains a practical illustration of the superiority of a vegetable diet3 ,the vegetarians are making a great ado over the triumph of their theory in the long-distance test of walking endurance1 seventy miles1 in ,germany1 this week4 ,the twenty-two starters included eight vegetarians4 ,the distance had to be covered within eighteen hours4 ,the first six to arrive were vegetarians1 the first finishing in #ad #a_/d hours1 the second in #ad #a_/b1 the third in #ae #a_/b1 the fourth in #af1 the fifth in #af #a_/b1 and the sixth in #ag #a_/b4 ,the last two vegetarians missed their way and walked five miles more4 ,all reached the goal in splendid condition4 ,not till one hour after the last vegetarian did the first meat-eater appear1 completely exhausted4 ,he was the only one4 ,others dropped off after thirty-five miles4 ,there is no question of the great economy of vegetarianism4 ,dr4 ,alcott1 in ,arguments for ,vegetarianism1 says3 ,twenty-two acres of land are needed to sustain one man on fresh meat4 ,under wheat that land will feed forty-two people2 under oats1 eighty-eight2 under potatoes1 maize1 or rice1 one hundred and seventy-six2 under the banana1 over six thousand4 ,the crowded nations of the future must abandon flesh-eating for a diet that will feed more than tenfold people by the same soil1 expense and labor4 ,how rich men will be when they cease to toll for flesh-meat1 alcohol1 drugs1 sickness1 and war6 ,suffer the ox to plough1 and impute his death to age and ,nature's hand4 ,let the sheep continue to yield us sheltering wool1 and the goats the produce of their loaded udders4 ,banish from among you nets and snares and painful artifices1 ,conspire no longer against the birds1 nor scare the meek deer1 nor hide with fraud the crooked hook2 4444 ,but let your mouths be empty of blood1 and satisfied with pure and natural repasts4#a #a ,imputed to ,pythagoras4 ,,comparative ,,tables ,,of ,vegetable and ,animal ,,foods4 ,,in #ajj ,,parts4 ,nitrogenous ,hydro-carbonate ,saline ,water4 ,matter4 ,matter4 ,matter4 ---------------------------------------- ---------------------------- ,lean beef #ai4c #c4f #e4a #gb4j ---------------------------------------- ---------------------------- ,fat beef #ad4h #bi4h #d4d #ea4j ---------------------------------------- ---------------------------- ,lean mutton #ah4c #d4i #d4h #gb4j ---------------------------------------- ---------------------------- ,fat mutton #ab4d #ca4a #c4e #ec4j ---------------------------------------- ---------------------------- ,veal #af4e #ae4h #d4g #fc4j ---------------------------------------- ---------------------------- ,fat pork #i4h #dh4i #b4c #ci4j ---------------------------------------- ---------------------------- ,dried ham #h4h #gc4c #b4i #ae4j ---------------------------------------- ---------------------------- ,tripe #ac4b #af4d #b4d #fh4j ---------------------------------------- ---------------------------- ,white fish #ah4a #b4i #a4j #gh4j ---------------------------------------- ---------------------------- ,red fish 7salmon7 #af4a #e4e #a4d #gg4j ---------------------------------------- ---------------------------- ,oysters #ad4jaj #a4eae #b4fie #hj4che ---------------------------------------- ---------------------------- ,mussels #aa4gb #b4db #b4gc #ge4gd ---------------------------------------- ---------------------------- ,white of egg #bj4d 44444 #a4f #gh4j ---------------------------------------- ---------------------------- ,yolk of egg #af4j #cj4g #a4c #eb4j ---------------------------------------- ---------------------------- ,cow's milk 7lactin7 #d4a #c4i #j4h #hf4j ---------------------------------------- ---------------------------- ,cream #b4g #bf4g #a4h #ff4j ---------------------------------------- ---------------------------- ,butter 44444 #hc4j #b4j #ae4j ---------------------------------------- ---------------------------- ,gruyere cheese #ca4e #bd4j #c4j #dj4j ---------------------------------------- ---------------------------- ,roquefort #bf4eb #cj4ad #e4jg #cd4ee ---------------------------------------- ---------------------------- ,dutch #bi4dc #bg4ed 44444 #cf4aj ---------------------------------------- ---------------------------- ,chester #be4ii #bf4cd #d4af #ce4ib ---------------------------------------- ---------------------------- ,parmesan #dd4jh #ae4ie #e4gb #bg4ef ---------------------------------------- ---------------------------- ,cheddar #bh4d #ca4a #d4e #cf4j ---------------------------------------- ---------------------------- ,,in #ajj ,,parts4 ,carbohydrates4,nitrogenous,hydro-carbon ate ,saline ,water4 ,matter4 ,matter4 ,matter4 ---------------------------------------- ---------------------------------------- ,beans #ee4hf #cj4h #b4j #c4fe #h4dj ---------------------------------------- ---------------------------------------- ,white haricots #ee4g #be4e #b4h #c4b #i4i ---------------------------------------- ---------------------------------------- ,dried peas #eh4g #bc4h #b4a #b4a #h4c ---------------------------------------- ---------------------------------------- ,lentils #ef4j #be4b #b4f #b4c #aa4e ---------------------------------------- ---------------------------------------- ,potatoes #ba4i #b4ej #j4aa #a4bf #gd4j ---------------------------------------- ---------------------------------------- ,black truffles #af4j #h4gge #j4efj #b4jgj #gb4j ---------------------------------------- ---------------------------------------- ,mushrooms #c4j #d4fhj #j4cif #j4deh #ia4jaj ---------------------------------------- ---------------------------------------- ,carrots #ad4e #a4c #j4b #a4j #hc4j ---------------------------------------- ---------------------------------------- ,sea-kale #b4h #b4d 44444 787 #c4j #ic4c ---------------------------------------- ---------------------------------------- ,turnips #g4b #a4a 44444 #j4f #ia4j ---------------------------------------- ---------------------------------------- ,cabbage #e4h #b4j #j4e #j4g #ia4j ---------------------------------------- ---------------------------------------- ,garden beet #ac4e 4#d 44444 787 #a4j #hb4b ---------------------------------------- ---------------------------------------- ,tomato #f4j #a4d 44444 787 4#h #hi4h ---------------------------------------- ---------------------------------------- ,sweet potato #bf4be #a4ej #j4cj #b4fj #fg4ej ---------------------------------------- ---------------------------------------- ,water-cress #c4b #a4g 44444 787 4#g #ic4a ---------------------------------------- ---------------------------------------- ,arrowroot #hb4j 44444 44444 44444 #ah4j ---------------------------------------- ---------------------------------------- ,dry southern wheat #fg4aab #bb4ge #b4fa #c4jb 44444 ---------------------------------------- ---------------------------------------- ,dry common wheat #gg4je #ae4be #a4ie #b4ge 44444 ---------------------------------------- ---------------------------------------- ,oat-meal #fc4h #ab4f #e4f #c4j #ae4j ---------------------------------------- ---------------------------------------- ,barley-meal #gd4c #f4c #b4d #b4j #ae4j ---------------------------------------- ---------------------------------------- ,rye-meal #gc4b #h4j #b4j #a4h #ae4j ---------------------------------------- ---------------------------------------- ,dry maize #ga4ee #ab4ej #h4hj #a4be 44444 ---------------------------------------- ---------------------------------------- ,dry rice #hi4fe #g4ee #j4hj #j4ij 44444 ---------------------------------------- ---------------------------------------- ,buckwheat #fd4ij #ac4aj #c4j #b4ej #ac4j ---------------------------------------- ---------------------------------------- ,quinoa-meal #ef4hj #bj4j #e4j 787 #a4j #ae4j ---------------------------------------- ---------------------------------------- ,dhoorra-meal #gd4j #i4j #b4f #b4c 44444 ---------------------------------------- ---------------------------------------- ,dried figs #fe4i #f4a #j4i #b4c #ag4e ---------------------------------------- ---------------------------------------- ,dates #fe4c #f4f #j4b #a4f #bj4h ---------------------------------------- ---------------------------------------- ,bananas 787#ai4j #d4hbj #j4fcb #j4gia #gc4ijj ---------------------------------------- ---------------------------------------- ,walnuts 7peeled7 #h4i #ab4e #ca4f 787 #a4g #dd4e ---------------------------------------- ---------------------------------------- ,filberts #aa4a #h4d #bh4e 787 #a4e #dh4j ---------------------------------------- ---------------------------------------- ,ground-nuts 7peeled7 #aa4g #bd4e #ej4j 787 #a4h #g4e ---------------------------------------- ---------------------------------------- ,cocoa-nut #h4a #e4e #ce4i 787 #a4j #df4f ---------------------------------------- ---------------------------------------- ,fresh chestnuts 7peeled7 #db4g #c4j #b4e 787 #a4h #di4b ---------------------------------------- ---------------------------------------- ,locust bean #fg4i #g4a #a4a 787 #b4i #ad4f ---------------------------------------- ---------------------------------------- ,cocoa-nibs #aa4aj #ba4bj #ej4j #c4j #ab4j ,chocolate ---------------------------------------- ---------------------------------------- ,the analyses are those of ,fresenius1 ,letheby1 ,pavy1 ,church1 and others4 ,from ,the ,perfect ,way in ,diet4 ,o ,golden ,age1 whose light is of the dawn1 ,and not of sunset1 forward1 not behind1 ,flood the new heavens and earth1 and with thee bring ,all the old virtues1 whatsoever things ,are pure and honest and of good repute1 ,but add thereto whatever bard has sung ,or seer has told of when in trance or dream ,they saw the ,happy ,isles of prophecy6 ,let ,justice hold her scale1 and ,truth divide ,between the right and wrong2 but give the heart ,the freedom of its fair inheritance4 --,,whittier4 ,bread1 ,biscuit1 and ,rolls4 ,,beaten ,,biscuit4--,no4 #a4 ,one quart of flour1 two teaspoonfuls of baking powder sifted with the flour1 a quarter of a teaspoonful of salt1 a large heaping tablespoonful of butter1 milk enough to make a stiff dough4 ,beat with a rolling pin or in a biscuit-beater for ten or fifteen minutes until the dough blisters4 ,roll out about half an inch thick or less1 prick well with a fork and bake in a quick oven4 ,,beaten ,,biscuit4--,no4 #b4 ,two quarts of flour1 three ounces of butter1 a little salt and enough water to make a stiff dough4 ,beat with a rolling pin or in a biscuit-beater twenty minutes until the dough blisters or snaps4 ,roll out about half an inch thick1 prick well with a fork and bake in a quick oven4 ,this dough rolled very thin1 cut with a large cutter1 pricked well and baked in a quick oven makes delicious wafers to serve with tea or chocolate4 ,,baking-,,powder ,,biscuit4 ,one quart of sifted flour1 three-quarters of a cup of butter1 two heaping teaspoonfuls of baking powder1 one teaspoonful of salt1 enough milk to make a soft dough4 ,do not handle any more than is necessary4 ,roll thin1 cut in small biscuits1 prick with a fork and bake in a quick oven4 ,,cream ,,biscuit4 ,one quart of flour sifted1 two rounded teaspoonfuls of ,cleveland's baking powder1 two cupfuls of cream and a little salt4 ,mix1 roll out about a quarter of an inch thick1 cut with a small biscuit-cutter1 prick with a fork and bake fifteen or twenty minutes in a quick oven4 ,,french ,,rolls4 ,two quarts of sifted flour1 a pint of warm milk1 half a cup of butter melted in the milk1 a quarter of a cup of sugar1 three or four eggs beaten light1 a little salt1 a half cake of compressed yeast1 dissolved in a little warm milk4 ,make a batter of the milk and flour1 add the eggs and sugar1 beat hard for fifteen minutes4 ,cover the pan and set to rise1 over night if for luncheon1 in the morning if for tea4 ,knead well1 but do not add any more flour4 ,make them into shape and let them rise again until light4 ,bake about fifteen minutes in a quick oven4 ,for buns add cinnamon4 ,sift the flour before measuring1 and measure lightly4 ,,raised ,,finger-,,rolls4 ,half a pint of milk1 half a pint of water1 one-third of a compressed yeast cake1 one teaspoonful of sugar1 two teaspoonfuls of butter1 one teaspoonful of salt4 ,dissolve the yeast cake in a little tepid water1 mix as usual1 make into a soft dough at night1 bake for breakfast or luncheon4 ,,windsor ,,rolls4 ,melt half a cup of butter in three-quarters of a pint of warm milk1 dissolve one cake of compressed yeast in a little tepid milk1 stir together and add a teaspoonful of salt and enough flour to make like bread dough1 set to rise in a warm place4 ,it will rise in about two hours4 ,roll out the dough1 using as little flour as possible to keep it from sticking1 and cut with a biscuit-cutter1 or mould with the hands into rolls1 put them in pans1 and set on the shelf over the range to rise about ten or fifteen minutes4 ,bake fifteen or twenty minutes4 ,,elizabetti ,,rolls4 ,one cup of sweet milk1 half a yeast cake1 an even tablespoonful of butter1 two teaspoonfuls of sugar1 and one of salt1 and flour enough to make as stiff as bread dough4 ,scald the milk and melt the butter in it1 when lukewarm dissolve the yeast cake1 sugar and salt and stir the flour in until as thick as bread dough4 ,set to rise over night4 ,in the morning roll thin1 cut with a biscuit-cutter1 put a tiny lump of butter on each biscuit1 fold in half1 set to rise again1 and when light bake about twenty minutes in a moderate oven4 ,this quantity will make twenty-four rolls4 ,,rye ,,rolls4 ,take in the morning from rye bread dough one cupful1 add to it a tablespoonful of ,porto ,rico molasses1 one tablespoonful of sour cream1 one even tablespoonful of butter4 ,bake in cups1 half fill them1 set in a warm place to rise for three-quarters of an hour1 and bake fifteen minutes4 ,this quantity will make eight4 ,,gluten ,,rolls4 ,three cups of kernel flour1 two even tablespoonfuls of baking powder1 half a teaspoonful of salt1 two cups of milk4 ,mix the flour1 salt and baking powder together1 then stir in the milk1 beat well4 ,if baked in iron roll pans heat them well1 brush with butter2 if granite ware1 only grease them4 ,this quantity will make sixteen rolls4 ,bake from twenty to twenty-five minutes4 ,,parker ,,house ,,rolls4 ,sift two cups of flour with half a teaspoonful of salt and one teaspoonful of sugar1 then add a cup of tepid water in which a cake of compressed yeast has been dissolved1 two tablespoonfuls of melted butter2 when mixed break in one egg and add flour enough to make a soft dough4 ,knead well1 beating the dough upon the board4 ,set to rise in a warm place1 when light knead again1 adding only enough flour to keep from sticking to the board1 roll out about half an inch thick1 cut with a biscuit-cutter1 brush with melted butter1 fold in half and set to rise again4 ,these rolls can be set at noon if for tea1 or in the morning if for luncheon1 or they can be made up at night for breakfast1 when use only half a yeast cake4 ,this dough can be moulded into small1 oblong rolls for afternoon teas4 ,,boston ,,brown ,,bread4 ,one cup of yellow corn meal1 one cup and a half of ,graham flour1 an even teaspoonful of salt1 an even teaspoonful of soda1 two cups of sour milk1 half a cup of ,porto ,rico molasses1 and butter the size of a large walnut4 ,sift the corn meal and soda together1 add the ,graham flour and salt1 then the milk and molasses1 melt the butter and stir in at the last4 ,butter a brown bread mould1 pour in the mixture1 steam for three hours1 keep the water steadily boiling1 remove the cover of the mould1 and bake twenty minutes in the oven to form a crust4 ,,boston ,,brown ,,bread ,,with ,,raisins4 ,follow the preceding recipe1 adding a cup of raisins stoned and slightly chopped4 ,very nice for nut sandwiches and stewed bread4 ,,boston ,,brown ,,bread ,,stewed4 ,cut the bread into dice1 and when the milk boils add the bread and stew gently fifteen minutes4 ,the proportion is about a cup of milk to one of bread4 ,,graham ,,bread4 ,half a pint of milk1 half a pint of water1 a pint and a half of white flour1 an even teaspoonful of salt1 half a yeast cake dissolved in tepid water4 ,scald the milk and add the half pint of boiling water1 set away to cool4 ,put the flour into the bread pan1 add milk and water when lukewarm and the dissolved yeast2 beat well4 ,in the morning add half a cup of ,porto ,rico molasses and ,graham flour enough to knead well1 let it rise for three hours1 knead again1 make into loaves and set in a warm place to rise4 ,when light bake in a moderate oven nearly an hour4 ,,rye ,,bread4 ,dissolve half a yeast cake1 two heaping teaspoonfuls of sugar and one of salt in a cup and a third of tepid water1 then stir into it a pint of white flour1 and when smooth add enough rye flour to make a dough rather stiffer than that of white bread4 ,knead thoroughly about fifteen minutes and set to rise4 ,in the morning make into a loaf and put in a crusty bread pan4 ,,quick ,,white ,,bread4 ,three pints of flour1 an even teaspoonful of salt1 two cakes of compressed yeast dissolved in tepid water and enough milk to make a soft dough4 ,set in the morning1--it will require about an hour and a half to rise1 and1 after making into loaves1 about ten minutes4 ,,date ,,bread4 ,break the dates apart1 wash and drain them in a colander1 shake them well1 set in a warm place to dry4 ,stone and chop enough to make a cupful1 and knead into a loaf of white bread just before setting to rise for the last time4 ,,coffee ,,bread4--,no4 #a4 ,one pound of flour1 two eggs1 six tablespoonfuls of melted butter1 six ounces of sugar1 a teaspoonful of soda1 a teaspoonful of cream of tartar mixed dry in the flour1 and one cup and a half of milk4 ,beat the butter and sugar together1 add the eggs well beaten1 a few grains of cardamom1 half a cupful of raisins seeded1 and a tablespoonful of citron cut fine1 if liked1 then add the milk and flour4 ,bake in crusty bread pans or shallow pans1 as convenient4 ,,coffee ,,bread4--,no4 #b4 ,half a pound of flour1 one egg1 two teaspoonfuls of sugar1 a small pinch of salt1 three tablespoonfuls of melted butter1 three-quarters of a cup of milk1 one even teaspoonful of soda1 two scant teaspoonfuls of cream of tartar4 ,mix and bake in a crusty bread pan in a good oven1 not too quick1 from twenty to twenty-five minutes4 ,,norwegian ,,rolls4 ,two pounds and a half of flour1 a pint and a half of milk1 half a pound of butter1 six ounces of sugar1 one even teaspoonful of cardamom seeds pounded fine1 and one cake of compressed yeast4 ,melt the butter in the milk1 mix the sugar1 flour and cardamom together and stir the butter and milk into it with the yeast cake dissolved in a little milk1 mix thoroughly and set to rise4 ,when it is nicely raised1 roll out the dough and cut with a biscuit-cutter1 put in pans to rise again1--if they can be raised over steam it is better4 ,when light bake in a quick oven4 ,if zwieback are wanted1 cut the biscuit in half when cold and set them in the oven to brown4 ,if wanted very nice1 brush each half over with white of egg and sprinkle with sugar and chopped almonds4 ,the cardamom seed may be omitted if not liked4 ,,rice ,,muffins4 ,boil a scant half cup of rice in salted water half an hour1 drain well1 and measure out four heaping tablespoonfuls of it into a mixing bowl4 ,stir into it while hot a heaping tablespoonful of butter4 ,beat one egg light1 add to the rice and butter with a little salt1 sift half a pint of flour with half a teaspoonful of baking powder1 and stir in alternately with half a pint of milk4 ,pour the mixture into muffin rings or gem pans1 which must be heated thoroughly and well buttered4 ,bake about twenty minutes4 ,,laplands4 ,half a pint of flour1 half a pint of rich milk1 a quarter of a teaspoonful of salt1 three eggs beaten separately and very light4 ,mix the flour1 salt and milk together1 then the yolks of eggs1 and lastly the whites of eggs beaten to a stiff froth4 ,have a gem pan very hot1 butter well and fill with the batter and bake in a quick oven twelve to fifteen minutes4 ,this quantity will make fourteen gems4 ,,english ,,muffins4 ,half a pint of hot milk1 half a pint of hot water1 half a yeast cake1 an even teaspoonful of salt and one of sugar1 and about a pound and a half of white flour4 ,dissolve the yeast cake in a little tepid water and add to the batter when lukewarm4 ,the milk and water mixed must be stirred into the flour while hot4 ,beat the batter very hard1 ten or fifteen minutes2 it should be a soft dough4 ,set to rise over night4 ,flour the board well1 drop the dough in large spoonfuls in the flour1 flatten with the hands and form into shape4 ,let them rise on the board in a warm place1 and when light bake on a griddle1 heated only half as hot as for griddle cakes4 ,flour the muffins and bake slowly on one side six minutes2 then turn and bake the same on the other side4 ,they are very nice split and toasted and buttered immediately and put together again4 ,,graham ,,popovers4 ,beat three eggs very light1 and add to them one tablespoonful of sugar1 one pint of milk1 a saltspoonful of salt4 ,put in a mixing bowl half a pint each of ,graham and white flour1 stir the eggs and milk gradually into this and beat until perfectly smooth4 ,then add one tablespoonful of melted butter and beat again for some minutes4 ,brush the cups over with melted butter2 if they are of iron heat them1 half fill with the batter and bake in a quick oven fifty minutes at least4 ,,graham ,,gems4 ,to one quart of sweet milk1 four cups of ,graham flour1 a teaspoonful of salt4 ,stir together and beat well1 the longer the better4 ,have the gem pans very hot1 brush well with butter1 half fill them with the batter and bake thirty-five minutes4 ,,gems ,,of ,,kernel 7,middlings7 ,,and ,,white ,,flour4 ,two cups of kernel flour1 two cups of white flour1 four cups of milk or two of milk and two of water1 one egg2 a little salt1 a heaping teaspoonful of sugar1 two teaspoonfuls of baking powder1 two large tablespoonfuls of melted butter4 ,beat the egg very light in a bowl1 add the sugar and salt1 the milk and butter1 sift the flour together and beat the batter hard for a few minutes4 ,have the iron gem pans very hot1 butter and fill1 and bake them in a good1 quick oven not less than thirty-five minutes4 ,,gems ,,of ,,rye ,,meal4 ,mix together three-quarters of a cup of rye meal and a quarter of a cup of white flour and a saltspoonful of salt4 ,beat two egg yolks and stir into it a cup of sweet milk and one tablespoonful of granulated sugar1 add this to the rye meal and flour1 beat hard1 then add the whites of two eggs beaten to a stiff froth4 ,heat the iron gem pans1 brush with butter and bake thirty-five to forty minutes4 ,,corn ,,batter ,,bread4 ,pour a pint of boiling milk over four heaping tablespoonfuls of yellow corn meal1 add a heaping teaspoonful of butter1 a heaping teaspoonful of sugar1 and a little salt4 ,beat the yolks of three eggs to a cream and add to the batter1 then the whites of three eggs beaten to a stiff froth4 ,butter a pudding dish1 turn the mixture into it and bake from twenty-five to thirty minutes4 ,serve immediately in the dish in which it is baked4 ,,corn ,,bread4 ,put half a pint of yellow corn meal in a mixing bowl1 pour over it one pint of rich1 sweet milk4 ,when cold add two tablespoonfuls of melted butter1 half a teaspoonful of salt1 one teaspoonful of sugar and four eggs beaten separately1 the whites beaten to a stiff froth and added at the last4 ,pour into a well-buttered shallow pan and bake about half an hour in a good oven4 ,,corn ,,griddle ,,cakes4 ,one cup of yellow corn meal in a mixing bowl1 pour over it three cups of boiling milk4 ,when cold add two tablespoonfuls of melted butter1 two teaspoonfuls of sugar1 one teaspoonful of salt4 ,sift one teaspoonful of cream of tartar and half a teaspoonful of soda with half a cup of white flour1 add to the batter and at the last mix in two well-beaten eggs4 ,,white ,,bread ,,griddle ,,cakes4 ,chop as much stale bread as will measure two cupfuls1 put it into a bowl and pour over it a cupful of sweet1 rich milk1 let it soak for an hour4 ,when ready to bake the cakes1 mash the bread in the milk with a wooden spoon1 add a heaping teaspoonful of sugar1 a teaspoonful of salt1 two tablespoonfuls of melted butter1 two well-beaten eggs1 sift into the mixture a cupful of white flour and an even teaspoonful of soda1 stir well together1 then add a cupful of sour milk and bake on a griddle4 ,,boston ,,brown ,,bread ,,griddle ,,cakes4 ,crumble enough ,boston brown bread to make two cupfuls1 pour over it a cup of sweet milk1 soak an hour4 ,then mash fine in the milk1 add two tablespoonfuls of melted butter1 an even teaspoonful of salt1 two well-beaten eggs1 and sift into the mixture a cupful of white flour and a heaping teaspoonful of baking powder1 beat well2 then add a scant half cup of milk and bake as other griddle cakes4 ,,waffles4 ,put a quart of milk to warm1 melt a quarter of a pound of butter in it and stir in a teaspoonful of salt4 ,when cold add a pint of sifted flour1 four eggs1 the whites and yolks beaten separately1 and just before baking stir in two teaspoonfuls of baking powder4 ,,epicurean ,,rolls4 ,boil several potatoes and put them through a vegetable press or else grate them1 measure one cupful1 one tablespoonful of sugar1 half a yeast cake dissolved in half a cup of tepid water1 half a pint of milk1 half a cup of butter1 one egg beaten separately1 half a teaspoonful of salt1 and flour enough to make a soft dough4 ,set to rise at night4 ,pour a third of a cup of boiling water over the potato1 salt and sugar4 ,beat smooth1 and when tepid add the yeast1 cover and set away to rise4 ,in the morning bring the milk to a boil1 and melt the butter in it2 when cool enough add the beaten yolk and stir all into the potato sponge1 beat the white of egg to a stiff froth and add to the other ingredients1 with flour enough to make a soft dough2 knead well and let it rise again2 when very light roll out about half an inch thick1 cut with a round biscuit-cutter1 prick them with a fork1 put in pans for a short time to rise and bake from fifteen to twenty minutes4 ,the most delicate and delicious of rolls4 ,,bread ,,from ,,rummer ,,flour4 ,two quarts of improved ,graham flour1 half a pint of boiling water1 half a pint of lukewarm water1 one-fourth of a yeast cake dissolved in half a pint of lukewarm water1 one tablespoonful of granulated sugar added when kneading the dough1 one teaspoonful of salt4 ,put the salt in the flour1 make a hole1 pour in the boiling water1 then the lukewarm water1 and last the yeast4 ,knead well at night at least fifteen minutes1 set to rise4 ,in the morning mould into loaves1 let it rise until very light and bake until well done4 ,,biscuits ,,of ,,kernel ,,or ,,graham ,,flour4 ,follow the recipe for baking powder biscuits1 using kernel or ,graham flour instead of white flour4 ,if ,graham is used sift twice before adding the baking powder4 ,roll thin1 cut with a biscuit-cutter1 prick with a fork and bake in a quick oven4 ,eggs4 ,,to ,,soft ,,boil ,,eggs4 ,cover the eggs with cold water in a saucepan1 place over the fire1 and when the water comes to the boiling point the eggs are perfectly cooked2 remove at once and serve4 ,,to ,,hard ,,boil ,,eggs4 ,put the eggs in boiling water and boil hard for ten minutes1 set them where they will boil gently for ten minutes more1 then remove from the fire4 ,eggs boiled in this way will be tender and digestible4 ,,eggs ,a ,,la ,,creme4 ,boil twelve eggs fifteen minutes4 ,line a dish with very thin slices of bread and fill with layer of eggs cut in slices1 strewing them with a little grated bread1 pepper and salt2 rub a quarter of a pound of butter with two tablespoonfuls of flour1 put it in a saucepan with a tablespoonful of chopped parsley1 a little onion grated1 salt1 pepper and half a pint of milk or cream2 when hot pour over the eggs2 cover the top with grated bread crumbs and put it in the oven1 let it heat thoroughly and brown4 ,,eggs ,,au ,,gratin4 ,boil twelve eggs hard1 shell and cut them in slices and lay them in a deep dish in close circular rows2 make a sauce of a tablespoonful of butter1 the yolks of four eggs1 a little grated cheese1 and half a pint of milk2 stir this over the fire until it thickens1 pour it over the eggs1 strew some bread crumbs on top and bake for ten minutes4 ,,nun',s ,,toast4 ,cut four or five hard boiled eggs into thin slices2 put a piece of butter half the size of an egg in a saucepan1 and when it begins to bubble add a teaspoonful of grated onion2 let it cook a little without taking color1 then stir in a teaspoonful of flour and a cupful of milk and stir until smooth2 add pepper and salt to taste1 then put in the slices of egg and let them get hot4 ,have ready some neatly trimmed slices of buttered toast1 pour the mixture over them and serve at once4 ,,eggs ,a ,,la ,,maitre ,d',,hotel4 ,one-quarter of a pound of fresh butter1 half a pint of milk1 one tablespoonful of flour1 one tablespoonful of minced parsley1 half a teaspoonful of onion juice1 one-fourth of a teaspoonful of white pepper1 salt to taste1 the juice of half a lemon1 and eight hard boiled eggs4 ,stir the flour and half of the butter in a saucepan over the fire until the mixture thickens1 stir in the milk2 when hot add the pepper and let it simmer a minute2 cream the rest of the butter and beat in the lemon1 onion juice and parsley2 cut the eggs in quarters lengthwise1 add the creamed butter to that in the saucepan1 allow it to heat thoroughly1 pour over the eggs and serve4 ,,egg ,,timbales4 ,for six persons use half a dozen eggs1 three gills of milk1 one teaspoonful of salt1 one-eighth of a teaspoonful of pepper1 one teaspoonful of chopped parsley1 and one-fourth of a teaspoonful of onion juice1 if liked4 ,break the eggs into a bowl and beat well with a fork1 then add the seasoning and beat for a minute longer2 now add the milk and stir well2 butter well medium sized timbale moulds1 one for each person1 pour the mixture into them2 put the moulds in a deep pan and pour in enough hot water to come almost to the top of the moulds4 ,place in a moderate oven and cook until firm in the center--for about twenty minutes--then turn out on a warm dish and pour cream or tomato sauce around them4 ,,eggs ,,stuffed ,,with ,,mushrooms4 ,boil half a dozen eggs hard2 when done pour cold water over them1 shell and cut in half lengthwise2 take out the yolks1 mash them and add three ounces of fresh mushrooms that have been chopped very fine and cooked tender in a teaspoonful of butter2 season with salt and pepper to taste and stir in a dessertspoonful of cream1 mix thoroughly4 ,fill the whites with this mixture1 rounding the top to the shape and size of a whole yolk2 sift some fine bread crumbs over the top and tiny bits of butter1 brown a moment in the oven4 ,arrange on a dish and pour a white sauce around them in which an ounce of chopped and cooked mushrooms has been stirred1 garnish with parsley and serve4 ,,eggs ,,with ,,cream4 ,melt a small lump of butter in a shallow baking dish and break into it carefully six eggs1 pour over them a third of a cup of boiling cream1 place in a very quick oven long enough to set the whites of eggs and serve at once in the dish in which they are baked4 ,two or three minutes will cook them4 ,,curried ,,eggs4 ,boil six eggs hard1 cut in half lengthwise1 make a white sauce and stir into it a heaping teaspoonful of curry powder2 put the eggs carefully into this sauce1 heat thoroughly1 lift them out and place in the center of a dish4 ,arrange boiled rice around them1 pour the sauce over the eggs1 garnish with parsley and serve4 ,,stuffed ,,eggs4 ,boil six eggs hard1 cut in half lengthwise1 take out the yolks and mash them very fine2 put aside a heaping teaspoonful of it1 add to the rest two teaspoonfuls of butter1 three teaspoonfuls of rich cream1 a few drops of onion juice1 and salt and pepper to taste2 mix well1 fill the whites of eggs1 rounding the top of each to the size of a whole egg4 ,make a white sauce as follows3 ,rub a heaping tablespoonful of butter into half a tablespoonful of flour1 and stir into it a cup of boiling milk2 when it is smooth and thick put the eggs into it carefully1 when hot take them out1 arrange daintily on a platter1 pour the sauce around them1 sprinkle the teaspoonful of the yolk reserved over them1 garnish with parsley and serve4 ,,fried ,,stuffed ,,eggs4 ,prepare the eggs as in the recipe for stuffed eggs1 filling the cavity of the whites evenly1 and pressing the two halves together so as to make it appear as a whole egg4 ,take what is left of the mixture1 add to it one raw egg beaten light1 roll each egg in this1 covering thoroughly every part of it1 and fry in boiling fat4 ,serve around a dish of green peas1 or with a cream sauce into which has been stirred1 just before removing from the fire1 two slightly heaping tablespoonfuls of grated ,parmesan cheese4 ,,fricasseed ,,eggs4 ,put two tablespoonfuls of butter in a spider1 when hot add a tablespoonful of flour1 stir until smooth1 then add a teaspoonful of finely minced parsley and a heaping tablespoonful of fresh mushrooms chopped very fine1 and a cup of rich milk or cream4 ,cook until the mushrooms are tender1 then add four or five hard-boiled eggs cut in quarters lengthwise2 let it come to a boil and serve4 ,,egg ,,chops4 ,take five or six hard-boiled eggs1 rub the yolks through a sieve and chop the whites rather fine2 put a cupful of milk in a saucepan over the fire1 when hot stir into it a tablespoonful of butter rubbed smooth in two tablespoonfuls of flour with one raw egg1 first adding a little of the warm milk1 then pepper and salt to taste1 and if liked a few drops of onion juice4 ,stir constantly until thick and smooth1 remove from the fire1 add the prepared eggs1 mix well1 and when cold form into the shape of chops1 dip in beaten egg and fine bread crumbs and fry in boiling fat until a delicate brown2 stick a sprig of parsley in the small end of each chop1 arrange in the middle of a platter and serve with a white sauce around them1 or green peas4 ,,plain ,,omelet4 ,beat six eggs1 the yolks to a cream1 the whites to a stiff froth1 add three tablespoonfuls of warm milk to the yolks and then beat into the whites of eggs4 ,put a small tablespoonful of butter in a spider1 when it is hot turn the eggs into it1 stirring gently all the time until the eggs are well set2 let it brown1 fold and turn out on a hot platter4 ,,omelet ,,with ,,cheese4 ,follow the recipe for plain omelet2 while it is cooking stir in three tablespoonfuls of grated ,parmesan cheese and finish as above4 ,,omelet ,,with ,,mushrooms4 ,make an omelet as in preceding recipe4 ,have a quarter of a pound of fresh mushrooms chopped fine and cooked until tender in a little butter and their own juice1 seasoned with salt and pepper1 and add hot to the omelet just before folding it4 ,,omelet ,,with ,,tomatoes4 ,a cup of tomatoes1 the water drained from them1 cooked and seasoned with pepper and salt1 a teaspoonful of onion juice1 and one of green pepper chopped very fine2 have it hot and add to the omelet just before folding it4 ,,poached ,,eggs ,,with ,,tomato ,,catsup4 ,poach some eggs in boiling water1 trim nicely and place each egg on a round of toast buttered and moistened with a little hot milk4 ,have ready a white sauce1 pour it over them and put on the top of each egg a teaspoonful of tomato catsup2 garnish with parsley and serve4 ,,eggs ,,poached ,,in ,,cream4 ,half a pint of cream1 six eggs1 salt and white pepper1 and a small teaspoonful of finely minced parsley4 ,bring the cream to a boil in a chafing dish1 break the eggs carefully1 to keep the yolks whole1 into the cream and cook until the whites are set--about three minutes4 ,have a delicate slice of toast for each egg on hot plates1 lay an egg on each1 pour the cream over them1 sprinkle with pepper and salt and the chopped parsley and serve4 ,,eggs ,,poached ,,in ,,tomatoes4 ,put a quart can of tomatoes in a saucepan over the fire with half an onion1 three cloves1 a bay leaf1 a sprig of parsley1 a saltspoonful of sugar1 and salt and pepper to taste4 ,cook until the onion is tender--about ten minutes--remove from the fire1 press through a sieve fine enough to retain the seeds4 ,put this in a spider2 rub an even teaspoonful of potato flour with a tablespoonful of butter1 add to the sauce1 and when it boils break in as many eggs as required1 keep them from sticking to the pan by running a tablespoon carefully around the edges2 when the eggs are set remove from the sauce1 place each one on a round of nice toast and pour the sauce around them2 garnish with parsley and serve4 ,,eggs ,,in ,a ,,brown ,,sauce4 ,boil hard as many eggs as needed and cut either lengthwise in quarters or in round slices4 ,brown a tablespoonful of butter and one of flour together1 add a small onion1 cut fine2 when thick and smooth add enough vegetable stock to make the sauce the proper consistency1 season with salt and pepper and strain4 ,put the egg slices in the sauce1 let it come to the boiling point and serve on a small platter2 garnish with parsley4 ,half a dozen olives boiled in a little water and cut from the stones are a nice addition to the sauce4 ,soups4 ,bran tea1 made in the proportion of a pint of bran to three quarts of water1 is used by many vegetarians as a foundation for soup4 ,butter should be used generously with it4 ,a broth made from white beans is also good where a white stock is required4 ,pick over the beans carefully1 soak over night1 drain and add fresh water in the morning--three pints of water to a pint of beans--cook gently until tender4 ,if it is to be used as a stock1 strain without mashing the beans4 ,if the water they are boiled in is hard1 a small pinch of soda will soften it4 ,,cream ,,of ,,jerusalem ,,artichokes4 ,wash and peel enough artichokes to make a pint when cut in slices4 ,put them in a saucepan with a tablespoonful of butter1 let them simmer in this for a few minutes without taking color1 then cover with water and boil until tender4 ,rub through a sieve1 put back on the stove with a quart of milk1 and a tablespoonful of butter rubbed into a tablespoonful--slightly heaping--of flour1 season to taste with salt and pepper1 let it come to a boil4 ,remove from the fire and add two egg yolks1 beaten with half a cup of cream1 stir rapidly1 and serve at once4 ,,cream ,,of ,,asparagus4 ,prepare a bunch of asparagus in the usual way for cooking1 cut off the points about an inch in length and put aside4 ,cover the stalks and half an onion cut in slices1 with boiling water1 cook until tender and press through a puree sieve with the water they were boiled in4 ,melt a good tablespoonful of butter in a saucepan1 and stir into it half a tablespoonful of flour1 add the puree of asparagus and let it come to a boil1 season with salt and pepper to taste4 ,have the asparagus points cooked tender in a little water4 ,have ready a pint of boiling milk1 remove both from the fire and stir the milk into the soup1 put the asparagus points into the tureen4 ,beat two egg yolks with four tablespoonfuls of cream1 stir quickly into the soup and pour into the tureen4 ,,cream ,,of ,,lima ,,beans4 ,put over the fire a quart of lima beans in boiling water to cover them2 when nearly tender add a bay leaf1 half a white onion1 and salt and white pepper to taste4 ,let them cook until very tender1 remove from the fire1 and mash through a colander with the water in which they were boiled4 ,put back in the saucepan on the range1 let it come to a boil1 then add a heaping tablespoonful of butter and a pint of boiling milk1 stir well1 remove and press through a puree sieve that it may be smooth4 ,beat four tablespoonfuls of cream1 add when the soup is in the tureen and serve immediately4 ,this soup is very nice when made from the best canned lima beans1 using two cans and following the recipe as above4 ,,cream ,,of ,,cauliflower4 ,cut one small cauliflower into flowerettes1 reserve a tablespoonful1 put the rest into a saucepan with three cups of boiling water1 one small white onion1 half a small celeriac cut in slices1 and a bay leaf4 ,cook together ten minutes1 drain and put the vegetables into a double boiler with two heaping tablespoonfuls of butter1 a heaping tablespoonful of flour1 salt and pepper to taste2 steam for ten minutes4 ,put the flowerettes into the water the vegetables were boiled in and cook until tender1 remove and put aside to keep warm1 measure the water and add sufficient from the kettle to make two cupfuls1 pour this over the vegetables1 cook until tender and press through a fine sieve4 ,bring two cups of milk to the boiling point1 turn the puree into this1 let it boil up once1 remove from the fire4 ,beat two egg yolks and four tablespoonfuls of rich cream together1 add some of the soup to this1 then mix all together1 turn into the tureen1 add the flowerettes and serve at once4 ,,cream ,,of ,,celery4 ,take of the coarser parts of celery as much as will make two heads1 wash and cut in pieces1 put in a saucepan with half an onion cut in slices and cover with boiling water4 ,cook until tender and press through a sieve with the water in which it was boiled4 ,make a roux of butter and flour as in other cream soups1 add the puree to it and as much boiling milk as will make it the proper consistency4 ,season with salt and pepper1 and finish with a beaten egg yolk and two tablespoonfuls of cream1 adding this after the soup has been removed from the fire4 ,,cream ,,of ,,chestnuts4 ,shell and blanch a pint of large ,french chestnuts4 ,put them in a saucepan and almost cover them with boiling water1 cook until tender4 ,before they are quite done add a little salt4 ,when done remove from the fire1 rub through a puree sieve with the water they were boiled in4 ,melt a generous heaping tablespoonful of butter with an even tablespoonful of flour and add to it by degrees a pint of boiling milk1 let it cook until thick1 then stir in the chestnut puree and salt and pepper to taste4 ,let it come to a boil and serve4 ,,cream ,,of ,,cucumbers4 ,peel and cut into slices four cucumbers and one small white onion1 put in a saucepan with enough boiling water to cover them1 cook until tender1 press through a fine sieve and pour into a saucepan1 stand where it will keep hot without cooking4 ,have a cream sauce ready1 made by melting two heaping tablespoonfuls of butter in a saucepan with two tablespoonfuls of flour1 let them cook together until the mixture no longer adheres to the pan1 then add gradually a quart of milk1 an even teaspoonful of white pepper1 a heaping teaspoonful of salt1 let it boil for a few minutes until thick and pour into the cucumber puree1 add two tablespoonfuls of rich cream1 let it come to the boiling point1 and serve at once4 ,this is a very delicate soup1 and cooking or standing on the stove after it is done will spoil it4 ,groult's potato flour is nicer for thickening cream soups than the common flour1 but1 if used1 only half the quantity called for in the recipes is needed4 ,,cream ,,of ,,summer ,,squash4 ,peel the squash1 slice thin1 put in a saucepan and add boiling water to come nearly to the top of the squash4 ,when nearly tender add an onion1 a bay leaf and several sprigs of parsley4 ,when tender mash through a fine sieve1 return to the fire1 let it come to a boil1 stir in a heaping tablespoonful of butter1 a heaping teaspoonful of flour1 season with salt and pepper and a tiny pinch of mace4 ,have almost as much boiling milk as puree1 remove from the fire and stir together1 add two tablespoonfuls of cream1 and serve at once4 ,,cream ,,of ,,lettuce4 ,take two heads of nice1 fresh lettuce1 wash and drain and chop fine with half a small white onion1 put in a saucepan with two heaping tablespoonfuls of butter1 cook for about ten minutes1 stirring all the time1 then add two heaping tablespoonfuls of rice and a quart of milk4 ,let it boil for twenty minutes until the rice is perfectly tender1 remove from the fire and press through a puree sieve1 using a small potato masher1 then strain and press again through a fine hair sieve2 this will make it smooth4 ,season with salt to taste and a dash of cayenne pepper1 and a small half teaspoonful of sugar4 ,put in a fresh saucepan1 rub together two heaping teaspoonfuls of butter and an even teaspoonful of cornstarch and stir into the soup4 ,let it come to the boiling point and remove from the fire1 adding at the last moment a quarter of a cupful of whipped cream4 ,serve with or without fried croutons4 ,,cream ,,of ,,mushrooms4 ,wash one pound of mushrooms1 skin and stem them4 ,put the skins and stems in a saucepan with a cup of boiling water and boil ten minutes1 strain and add to this water the mushroom flaps chopped very fine1 and cook until tender1 then press through a fine sieve4 ,melt two large heaping tablespoonfuls of butter in a saucepan1 and stir into it two heaping tablespoonfuls of flour1 and when smooth add a quart of rich milk1 a whole clove of garlic1 salt and pepper to taste4 ,when it boils and thickens add the mushroom stock1 let it boil up once1 remove the clove of garlic1 turn the soup into the tureen and serve4 ,,cream ,,of ,,green ,,peas4 ,put a quart of green peas into a saucepan with a slice of white onion1 cover with boiling water and cook until tender4 ,remove from the fire and press through a puree sieve with the water in which they were boiled4 ,return to the saucepan1 set it back on the stove1 let it come to a boil1 add a pint of rich milk1 salt and white pepper to taste1 a dash of cayenne1 and a large1 generous tablespoonful of butter rubbed into an even tablespoonful of flour1 adding a little of the liquid before stirring into the soup4 ,let it come to a boil1 and add two tablespoonfuls of whipped cream just as it is poured into the tureen4 ,,cream ,,of ,,rice4 ,wash carefully a third of a cup of rice and put it on the fire in a pint of boiling water with a white onion and a stick of celery1 let it cook slowly for an hour1 then stir in a quart of milk and let it come to a boil1 add a heaping tablespoonful of butter1 and press through a puree sieve4 ,put the soup back on the fire while beating an egg yolk with two tablespoonfuls of cream and a teaspoonful of parsley minced very fine4 ,remove the soup from the fire1 stir in the egg and cream1 pour into the tureen and serve4 ,,cream ,,of ,,spinach4 ,take two large handfuls of spinach1 after it is washed and picked over1 a small head of lettuce1 a few sprigs of parsley1 and a small white onion peeled and sliced4 ,put in a saucepan over the fire with a tablespoonful of butter1 a dozen peppercorns and two cloves1 and a very little boiling water1 cover and stand it where the vegetables will only simmer4 ,when they are tender rub together a generous heaping tablespoonful of butter and a heaping tablespoonful of flour1 and stir it into the vegetables4 ,add a little boiling water1 mash the vegetables smooth and press them through a fine sieve4 ,have the puree as thick as possible1 return to the saucepan4 ,have ready a pint of boiling milk1 beat two egg yolks with four tablespoonfuls of cream1 pour a little of the boiling milk into them1 and the rest into the puree1 remove from the fire at once1 then add the eggs and cream1 pour into the tureen and serve immediately4 ,,carrot ,,soup4 ,take half a dozen small ,french carrots1 wash and scrape them1 put in a saucepan with boiling water and cook until tender1 remove from the fire1 mix with milk and press through a sieve4 ,melt two ounces of butter in a saucepan and rub into it a slightly heaping tablespoonful of flour1 add a few grains of cayenne pepper1 and stir in a little at a time the carrot puree until smooth like cream1 add a few slices of cooked celery root 7celeriac71 and salt to taste1 and pour into the puree4 ,a tablespoonful of sherry1 if liked1 may be added4 ,serve with fried croutons4 ,,celeriac ,,soup4 ,wash1 peel and slice three celery roots1 put them in a saucepan1 cover with boiling water1 cook until tender1 and mash them through a puree sieve with the water in which they were boiled4 ,melt a good heaping tablespoonful of butter1 stir into it a small tablespoonful of flour1 and add to it the celery puree1 season with a little cayenne pepper and salt to taste4 ,add three-quarters of a cup of macaroni previously boiled in water4 ,as soon as it comes to a boil remove from the fire and add as much boiling milk as will make it the proper consistency4 ,beat two egg yolks with half a cup of cream and stir in quickly just before pouring the soup into the tureen4 ,care must be taken to do this off the fire1 as celery soup is liable to curdle4 ,,mock ,,clam ,,soup4 ,soak a pint of marrowfat beans over night in water enough to cover them4 ,in the morning drain1 and put them on the fire with a small onion and a gallon of cold water1 boil until tender and strain4 ,add to the stock a little summer savory1 two ounces of butter and a cup of cream or rich milk1 season with salt and pepper4 ,when the soup comes to a boil1 cut two slices of toast into dice1 and four hard-boiled eggs in slices1 put in the tureen and pour the soup over them and serve4 ,,corn ,,and ,,tomato ,,soup4 ,grate the corn from six ears of sweet corn4 ,put the cobs into a quart and a pint of water and cook until all the sweetness is extracted--about half an hour4 ,remove the cobs and add a pint of tomatoes after they are skinned and sliced1 a small onion cut in slices1 a ,french carrot cut in dice1 a quarter of a green pepper chopped fine1 and the grated corn4 ,let it cook slowly until all are tender4 ,stir in two good tablespoonfuls of butter1 salt and pepper to taste1 pour into the tureen and serve4 ,,soup ,,crecy4 ,take three large carrots1 wash and scrape and cut them into slices1 put them in a saucepan with half an onion1 a stick of celery1 and a bay leaf1 more than cover with boiling water and cook until tender4 ,remove from the fire1 take out the bay leaf and rub the vegetables through a sieve with the water they were boiled in4 ,put back in the saucepan4 ,rub a generous tablespoonful of butter with half a tablespoonful of flour1 and stir into the puree1 add to it a cup and a half of boiling milk1 stir until thick1 add pepper and salt to taste4 ,take from the fire1 and stir into it one egg yolk beaten with two tablespoonfuls of cream4 ,serve at once4 ,,curry ,,soup4 ,prepare for cooking two small white onions1 two ,french carrots and half a turnip cut in slices1 and cook slowly in a pint of boiling water until they fall to pieces1 cook with them until tender a celeriac root1 remove from the other vegetables and put one side4 ,melt two ounces of butter in a saucepan1 and stir in a slightly heaping tablespoonful of flour1 an even dessertspoonful of curry powder1 mix well together and then add a pint of milk4 ,strain the vegetables through a fine sieve1 but do not press them1 and add the stock therefrom to the milk1 etc41 in the saucepan1 and salt to taste4 ,beat half a cup of cream with two egg yolks until light1 remove the soup from the fire1 mix a little of it with the eggs and cream1 turn it back into the saucepan1 stir well together and pour at once into the tureen in which you have already placed the celeriac cut in slices4 ,if liked1 two tablespoonfuls of ,madeira may be added just before the soup is turned into the tureen4 ,serve with croutons4 ,,mock ,,fish ,,soup4 ,it is better to prepare the balls for this soup first1 as follows3 ,put in a saucepan a tablespoonful of white flour and two tablespoonfuls of ,groult's potato flour1 stir together and add a tablespoonful of butter and a cup of milk1 mix all together and place on the stove where it is not very hot4 ,stir constantly until it is smooth and no longer sticks to the pan1 remove from the fire1 let it cool1 and beat in two eggs1 one at a time1 season with a dash of cayenne1 a few grains of powdered mace1 a few drops of onion juice1 a little salt and half a teaspoonful of sugar4 ,these balls must be seasoned very delicately4 ,cook and drain as the spinach balls are done1 using a teaspoon instead of a tablespoon4 ,put to one side while the soup is being made4 ,for the soup take three ,french carrots1 half a parsnip1 half a white onion and a little green pepper chopped fine1 cover with boiling water and cook until tender4 ,melt a generous tablespoonful of butter in a saucepan1 and when it bubbles stir into it a small tablespoonful of flour1 then add three cups of milk and let it come to a boil4 ,when the vegetables are tender stir them into the thickened milk with the water they were boiled in1 together with half a teaspoonful of sugar and salt and pepper to taste4 ,then put the balls in and let the soup come to a boil1 add a teaspoonful of finely minced parsley and remove from the fire4 ,have one egg yolk beaten with two tablespoonfuls of cream and stir in carefully so as not to break the balls just before turning the soup into the tureen4 ,a ,,norwegian ,,sweet ,,soup4 ,put a quarter of a cup of rice into three cups of boiling water with a small stick of cinnamon1 and let it boil nearly an hour4 ,about fifteen minutes before it is done add half a cup of raisins stoned4 ,beat two egg yolks with a heaping tablespoonful of sugar until white and creamy1 then stir into them about half a cup of sweet cider1 remove the soup from the fire1 add a little of it to the eggs and cider1 stir well1 and mix all together rapidly and serve at once4 ,two tablespoonfuls of good sherry improves it4 ,,onion ,,soup4 ,melt two tablespoonfuls of butter in a spider1 when it bubbles add four large onions1 washed1 skinned and cut in slices1 let them simmer without browning about half an hour1 then stir in a slightly heaping tablespoonful of flour4 ,when it thickens pour in gradually a pint and a half of boiling milk1 season with salt and pepper to taste1 press through a puree sieve1 and return to the fire4 ,while it is getting hot1 beat together two egg yolks and half a cup of cream1 remove from the stove and stir the eggs and cream into it rapidly1 pour at once into the tureen and serve4 ,,soup ,,of ,,green ,,peas4--,no4 #a4 ,take from a pint of green peas two heaping tablespoonfuls and set aside4 ,put the rest in a saucepan with half a white onion1 in boiling water4 ,cover tightly1 letting them cook until quite tender1 then mash through a puree sieve with the water in which they were boiled and using a little more to take out all that is good of the peas through the sieve4 ,put back on the stove1 rub a good heaping tablespoonful of butter with a small tablespoonful of flour and add to the puree of peas4 ,have a heaping tablespoonful of turnips and two of carrots cut into dice and cooked in as little water as possible1 and the two tablespoonfuls of peas cooked until tender1 add to the soup with half a teaspoonful of sugar and pepper and salt to taste4 ,let all this cook together while enough milk to make the soup the proper consistency is coming to a boil4 ,mix together1 add a teaspoonful of finely minced parsley1 pour into the tureen and serve4 ,,soup ,,of ,,green ,,peas4--,no4 #b4 ,put one quart of green peas over the fire in three quarts of boiling water with three ,french carrots1 a small turnip cut into dice and a small white onion chopped4 ,cover tightly and let the vegetables cook until tender4 ,rub two ounces of butter with a small tablespoonful of flour1 add a little of the soup to this to thin it and then stir all together1 add an even tablespoonful of finely minced parsley1 an even teaspoonful of sugar1 and salt and pepper to taste2 let it come to a boil and then serve4 ,,potato ,,soup4 ,take four large potatoes1 peel and boil them tender in water1 mash very fine with a small tablespoonful of butter1 add as much boiling milk as will make it the right consistency4 ,boil in as little water as possible one tablespoonful of turnips and two of carrots cut into dice2 when tender turn all into the soup1 add a little cayenne and salt to taste4 ,just before serving beat a quarter of a cup of cream with one egg yolk1 remove the soup from the fire and stir the two together as in other cream soups1 and serve at once with fried croutons4 ,,puree ,,of ,,vegetables4 ,cut fine three onions1 one turnip1 two ,french carrots and four potatoes1 put in a saucepan with four tablespoonfuls of butter and a little parsley2 let them cook about ten minutes1 then add a tablespoonful of flour4 ,stir well and add two quarts of boiling milk1 season with salt and pepper and a tiny bit of sugar1 and when it boils take out the parsley1 press the soup through a sieve and serve with croutons of fried bread4 ,,puree ,,of ,,turnips4 ,peel and slice some young turnips1 add an onion and carrot sliced1 cover with boiling water and cook until tender4 ,mash them in the water and press through a fine sieve4 ,to a pint of the puree have a pint of boiling milk4 ,return the puree to the fire1 and stir into it a large heaping tablespoonful of butter and a small pinch of mace4 ,take the milk from the stove and stir briskly into it two egg yolks beaten with two tablespoonfuls of cream1 then remove the puree from the stove and stir the eggs and milk into it1 season to taste with salt and pepper and serve4 ,,vegetable ,,soup4 ,one cup and a half of green peas1 three small ,french carrots1 and a small cauliflower cut into flowerettes1 one pint of milk1 half a cup of cream1 a good half tablespoonful of flour1 one tablespoonful of butter1 and the yolks of two eggs4 ,wash and scrape the carrots1 cut in thin slices and boil each vegetable by itself in as little water as possible4 ,when the carrots and peas are done put them together in a saucepan with the water in which they were cooked1 add the milk1 put the saucepan on the fire and let it come to a boil1 rub the butter and flour together1 mix with a little milk and stir into the vegetables4 ,drain the water well from the flowerettes1 and just before serving put them in the tureen4 ,beat the yolks of eggs and the cream together in a bowl1 remove the soup from the fire1 add a little of it to the eggs and cream1 then turn them into the soup1 stir well and pour it into the tureen4 ,,tomato ,,soup4 ,put a generous tablespoonful of butter in a saucepan1 when it is hot add half an onion chopped fine1 let it stew gently for a few minutes1 then add a pint of canned tomatoes1 cook half an hour4 ,rub a heaping tablespoonful of flour and one of butter smoothly together and stir into the tomatoes4 ,have ready a pint of boiling milk1 pour the tomatoes into a puree sieve with the boiling milk and rub through the sieve4 ,season with salt and pepper and a very little sugar4 ,return to the fire1 make it hot1 but be careful not to let it boil1 as it will curdle4 ,serve at once with croutons4 ,,barley ,,soup4 ,put a quarter of a cup of well washed barley with a bay leaf and a small blade of mace into a pint and a half of cold water1 boil slowly for three hours4 ,take out the bay leaf and mace and add a small onion cut fine1 two ,french carrots cut in dice1 and cook until tender1 then add a pint of milk1 a good heaping tablespoonful of butter1 salt and pepper to taste1 let it come to a boil1 remove from the fire and stir into it one egg yolk beaten with two tablespoonfuls of cream4 ,,black ,,bean ,,soup ,,with ,,mock ,,meat ,,balls4 ,soak over night a pint of black beans in a quart of water4 ,in the morning drain1 and cover with fresh water1 set the saucepan on the stove2 when the water comes to a boil drain it off and add a quart of fresh water4 ,cut fine an onion1 and with a few slices of carrot and turnip and green pepper fry in a heaping tablespoonful of butter1 add to the beans with a bay leaf half a dozen peppercorns1 two cloves1 cook until tender1 press through a sieve1 return to the fire1 and if it is too thick add more water4 ,have a hard boiled egg and half a lemon cut into dice1 and meat balls made from recipe given for mock meat the size of hickory nuts and boiled in water as other balls are cooked4 ,drop the balls into the soup1 and when hot pour the soup over the lemon and egg in the tureen and serve4 ,entrees4 ,,egg ,,border ,,with ,,rice ,,and ,,curry ,,sauce4 ,stir four eggs together1 add three-quarters of a cup of rich milk1 a few drops of onion juice1 and salt and pepper to taste2 beat a little4 ,have a border mould well buttered and sprinkled with finely minced parsley1 pour the mixture into it1 set in a pan of boiling water in the oven1 cover and let it cook until firm--from five to ten minutes4 ,have ready some rice boiled twenty minutes in plenty of salted water and well drained1 and a cream sauce into which a slightly heaping teaspoonful of curry powder has been stirred4 ,turn the egg border out on a hot platter1 fill the center with rice1 pour some of the sauce over it1 and the rest around the border4 ,garnish with parsley and serve at once4 ,,rice ,,border ,,with ,,vegetables ,,or ,,hard ,,boiled ,,eggs ,,in ,,cream ,,sauce4 ,three-quarters of a cup of ,carolina rice1 picked over carefully and washed4 ,boil fifteen minutes in salted water4 ,drain off the water and have one pint and a half of boiling milk in a double boiler1 stir the rice into this and cook until all the milk is absorbed1 then add a tablespoonful of butter4 ,butter a border mould well1 turn the rice into it1 pressing it down so that the form will be perfect1 put in the plate heater for five minutes1 turn out on a platter and serve with vegetables or hard boiled eggs in a cream sauce4 ,a ,,border ,,timbale ,,of ,,mock ,,chicken4 ,take three-quarters of a cup of rich milk1 put half of it into a saucepan with an ounce and a half of butter1 let it come to a boil1 and then stir into it an ounce and a half of dried and sifted bread crumbs and a good half tablespoonful of flour4 ,stir constantly until it no longer sticks to the pan1 remove from the fire and let it cool4 ,when cold add two heaping tablespoonfuls of finely chopped walnuts1 one tablespoonful of lemon juice1 one teaspoonful of onion juice1 one even teaspoonful of sugar1 a saltspoonful of mace1 two eggs unbeaten--one at a time--and the rest of the milk1 salt and pepper to taste4 ,beat hard4 ,butter well a border mould1 and sprinkle with fine bread crumbs1 turn the timbale mixture into it1 set the mould in a pan of boiling water1 cover to keep from browning1 and bake from ten to fifteen minutes4 ,,sauce4--,put in a spider a good heaping tablespoonful of butter1 let it brown1 add a thick slice of onion cut in small pieces and a heaping tablespoonful of flour1 stir constantly until it is a very dark rich brown1 being careful not to let it burn1 then add a quarter of a pound of fresh mushrooms1 skinned and stemmed and cut into dice1 let them cook a few minutes1 then add a stock made from their stems and skins4 ,have a celery root that has been pared and cut into dice and cooked until tender in very little water with a bay leaf and two cloves1 remove the cloves and bay leaf and turn the rest into the sauce1 season with pepper and salt4 ,turn the timbale out on a platter1 fill the center with the sauce1 garnish and serve4 ,a few truffles are a great addition4 ,the timbale may also be served with an olive sauce4 ,a ,,mould ,,of ,,spaghettina4 ,put three-quarters of a cup of spaghettina1 broken in small pieces1 into a quart of boiling water with an even tablespoonful of salt4 ,boil half an hour4 ,drain the water off and add a cup of milk to the spaghettina1 and cook nearly half an hour1 until the milk is almost all absorbed4 ,then make a cream sauce as follows3 ,one cup of milk in a saucepan1 rub butter the size of an egg into a slightly heaping tablespoonful of flour1 adding a little of the warm milk1 then stir into the milk on the fire1 season with salt and pepper1 add two even tablespoonfuls of grated cheese--the ,american ,edam cheese is nice for this--and when the sauce is thick turn the spaghettina into it1 let it come to a boil1 turn out on a dish1 and when cool add one egg beaten light4 ,butter a border mould which holds a little more than a pint1 sprinkle it with bread crumbs1 turn the mixture into it and set the mould into a pan of hot water and bake in a moderate oven twenty-five minutes4 ,have a pint of nicely stewed tomatoes seasoned to taste and thickened with bread crumbs and a good tablespoonful of butter4 ,turn the spaghettina mould out on a platter1 fill the center with the stewed tomatoes1 garnish with parsley and serve4 ,it makes a very pretty dish and is an excellent piece de resistance for dinner or luncheon4 ,,spinach ,,border ,,mould4 ,prepare the spinach as in recipe for spinach pudding1 butter a border mould1 dust it with bread crumbs1 and press the spinach mixture into it1 put the mould into a pan of hot water in the oven1 cover it to prevent browning1 and bake about twenty minutes4 ,a ,,filling ,,for ,,the ,,center ,,of ,,mould ,,of ,,spinach4 ,break two eggs in a bowl1 add a little salt and four tablespoonfuls of cream and beat them slightly4 ,turn into a buttered tin cup and stand in a saucepan with a little boiling water in it on the stove1 cover and cook until stiff--about three or four minutes--remove from the fire1 turn out of the mould and cut in half-inch slices and then into stars or any fancy-shape preferred1 or into dice4 ,make a cream sauce1 turn the spinach mould out on a platter1 put a little of the sauce in the center1 then some of the egg stars1 then the rest of the sauce1 and finish with the egg stars4 ,,mock ,,cod ,,fish ,,balls4 ,six medium sized potatoes1 washed1 peeled and boiled for ten minutes in salted water4 ,drain and grate them while hot and stir in two heaping tablespoonfuls of butter2 mix thoroughly4 ,season with salt1 cayenne pepper to taste1 and add a teaspoonful of grated onion and a saltspoonful of mace4 ,beat two egg yolks light and stir well into it with two heaping tablespoonfuls of cracker crumbs4 ,fry brown in small balls in boiling fat without crowding them in the basket1 drain on kitchen paper and serve very hot on a platter1 garnish with parsley4 ,,mock ,,fish ,,balls ,,in ,,curry ,,or ,,cream ,,sauce4 ,five ounces of plain boiled potatoes put through a patent vegetable strainer or mashed very fine4 ,add three ounces of butter and a slightly heaping tablespoonful of ,groult's potato flour1 two eggs slightly beaten and stirred in--a little at a time--a few drops of onion juice and salt and pepper to taste4 ,have a saucepan of boiling salted water over the fire1 dip a tablespoon in cold water and then into the mixture and take out in oblong balls as nicely and uniformly shaped as possible1 and drop them carefully into the boiling water1 which must not boil too violently as the mixture is tender and would cook to pieces4 ,put them in without crowding and let them cook three minutes1 taking them out one after another as they are done4 ,put in a colander to drain while preparing the curry sauce4 ,melt in a saucepan a heaping tablespoonful of butter and add to it a heaping teaspoonful of flour1 an even teaspoonful of curry powder1 stir well and add milk until of the consistency of cream sauce4 ,put the balls into the sauce and let it come to a boil1 remove from the fire1 and add a tablespoonful of good ,madeira4 ,serve on a platter1 garnish with parsley and serve4 ,the curry powder and wine may be omitted if not liked1 and the balls served in plain cream sauce4 ,,mock ,,fish 7a ,norwegian dish74 ,take three or four large white potatoes4 ,wash and peel them and boil until only half done4 ,grate them1 and take only the part that has passed through the grater--that it may be light4 ,then weigh out half a pound4 ,beat the yolks of three eggs very light with a quarter of a cup of cream1 mix with the potatoes and add three ounces of butter melted1 half a teaspoonful of grated white onion1 a dash of cayenne pepper1 and salt to taste4 ,butter a mould well1 sprinkle it with dried and sifted bread crumbs1 put the mixture in it1 and set the mould in a pan of boiling water in the oven1 cover the mould and bake half an hour4 ,turn out carefully on a platter1 pour a cream or ,hollandaise sauce around it1 and garnish with parsley4 ,serve very hot with a cucumber salad with ,french dressing1 as a fish course4 ,,mock ,,meat4 ,put three-quarters of a cup of milk and three ounces of butter in a saucepan on the fire4 ,when it boils stir in three ounces of dried and rolled bread crumbs and a slightly heaping tablespoonful of flour1 and half a teaspoonful of sugar4 ,let it cook until it no longer adheres to the pan1 then remove from the fire4 ,when it is cool1 add three eggs1 one at a time1 beating until smooth1 then add one heaping tablespoonful of chopped walnut meats1 salt and pepper to taste1 and a few drops of onion juice4 ,make into flat cakes1 a little less than half an inch thick1 like sausage cakes1 dip them in flour1 put them into a saucepan of boiling salted water and cook for three or four minutes4 ,take them up1 drain them from the water1 dip in flour again1 and brown them in hot butter in a spider4 ,set them one side to keep hot4 ,in another spider make a sauce4 ,put in a heaping tablespoonful of flour1 a generous heaping tablespoonful of butter1 and a heaping tablespoonful of chopped walnut meats1 let them all brown nicely together1 then stir in a vegetable stock that has been strained until the gravy is as thick as cream4 ,,spaghettina ,,chops4 ,spaghettina is finer than spaghetti1 and for sale at ,italian groceries4 ,half a cup of milk1 half a cup of spaghettina1 broken into bits1 three tablespoonfuls of grated cheese1 one tablespoonful of butter1 half a tablespoonful of flour1 and one egg4 ,put the spaghettina on in boiling salted water1 boil for three-quarters of an hour1 drain well in a colander4 ,make the sauce by melting the butter and stirring the flour into it until smooth1 then add the cheese and milk and the spaghettina4 ,let it come to a boil and stir in quickly the beaten egg1 let it thicken1 remove at once from the fire1 turn it out in a deep plate1 and when cold form it into chops1 dip them in beaten egg1 then in bread crumbs and fry in boiling fat4 ,they are very nice served with a tomato sauce1 but good without it4 ,,tomato ,,chops4 ,measure three-quarters of a cup of tomatoes after the water has been drained off1 put in a saucepan over the fire and stir into it a cupful of mashed potatoes1 a heaping tablespoonful of butter1 salt and pepper to taste1 half a cup of grated bread crumbs4 ,mix thoroughly and add one egg beaten light4 ,remove from the fire1 turn into a deep plate1 let it get cold1 then form in the shape of chops1 dip in egg and roll in dried bread or cracker crumbs and fry a nice brown in boiling fat4 ,arrange on a platter and serve with tomato sauce1 or place around a dish of stewed tomatoes4 ,,savory ,,fried ,,bread4 ,cut slices of stale home-made bread about half an inch thick1 shape them like chops1 soak the slices in a rich1 well seasoned vegetable stock until nearly saturated with it--don't allow them to become too soft--then dip in beaten egg mixed with a little milk and fry in butter in a spider until a nice brown4 ,serve with tomato sauce1 or around a dish of stewed tomatoes4 ,,mock ,,fish ,,chops4 ,pare three good sized potatoes1 cut fine and throw them into cold water to prevent them from turning dark4 ,when all are cut drain them from the water and chop very fine--there must be two cupfuls4 ,have a cup of boiling milk in a saucepan and put the potatoes into it1 cook until tender1 but not soft1 and be careful not to let them burn2 when done add two generous heaping tablespoonfuls of butter1 two heaping tablespoonfuls of ,french carrots1 previously cooked in as little water as possible1 and chopped very fine1 one heaping teaspoonful of green pepper1 one of parsley1 one heaping teaspoonful of grated onion1 a heaping saltspoonful of powdered mace1 a dash of cayenne pepper and salt to taste4 ,measure two tablespoonfuls of tomatoes--after all the water has been pressed from them--chop fine and add to it one whole egg and one egg yolk beaten light1 stir this into the potato mixture while on the stove1 remove at once from the fire1 add two heaping tablespoonfuls of cracker crumbs rolled fine1 and two tablespoonfuls of fine ,madeira or sherry4 ,turnout to cool and then form into chops1 roll in egg and cracker crumbs and fry in boiling fat4 ,serve with cucumber salad4 ,,fricassee ,,of ,,spaghettina4 ,take a cupful of spaghettina1 broken into small pieces1 put in boiling salted water and cook for three-quarters of an hour4 ,drain well1 have a cupful of cream sauce and stir the cooked spaghettina into it1 let it come to a boil1 season with salt and pepper1 and add the well beaten yolk of an egg1 stir well1 remove at once1 and turn into a hot vegetable dish and serve4 ,,mushrooms ,,en ,,coquille4 ,wash half a pound of nice1 fresh mushrooms1 peel them and cut off the stems1 cut the flaps into dice1 and put the skins and stems in a saucepan with a cup of water1 and cook for ten minutes4 ,while these are cooking put a heaping tablespoonful of butter in a spider1 when hot add the mushroom dice and let them cook until tender1 then add a dessertspoonful of flour1 and when it is cooked add the water the stems were boiled in1 and salt and pepper to taste4 ,if the sauce is too thick add a little more water4 ,stir in at the last a teaspoonful of finely minced parsley1 a few drops of lemon juice and the well-beaten yolk of one egg1 stir well1 remove from the fire1 fill the shells1 sprinkle bread crumbs over the tops and a little melted butter1 put in the oven for an instant to brown4 ,,ragout ,,of ,,egg ,,plant4 ,boil a small egg plant until tender4 ,peel it thinly and set aside to get cold4 ,cut in slices an inch thick and cover the bottom of a baking dish with them4 ,melt a generous tablespoonful of butter in a saucepan and stir into it two heaping tablespoonfuls of fresh mushrooms1 a heaping teaspoonful of parsley1 a heaping teaspoonful of onion1 all chopped very fine1 season with salt and pepper and pour over the egg plant4 ,when it is time to put it in the oven sprinkle with ,parmesan cheese and fine breadcrumbs and dot with small lumps of butter1 and bake until brown in a quick oven4 ,serve in the dish in which it is baked with the following sauce in a sauce boat4 ,,sauce4--,boil the skins and stems of the mushrooms in a cup of water2 while they are cooking1 brown together in a spider a slightly heaping tablespoonful of butter1 a slightly heaping tablespoonful of flour1 and a small slice of onion cut very fine4 ,strain the mushroom skins and stems and add the water they were cooked in to the browned butter and flour1 and when the sauce is thick and smooth turn it into a saucepan and add to it a heaping tablespoonful of mushrooms1 one small cucumber pickle and two large olives1 all chopped very fine4 ,let all simmer together for a few minutes1 season to taste with salt and pepper4 ,if the sauce is too thick add a little water4 ,it should be like thick cream4 ,,patties ,,of ,,puff ,,paste4 ,roll out some puff paste an inch thick1 cut with a patty-cutter as many rounds as are needed1 then with a smaller cutter stamp each round about half an inch deep4 ,bake in a quick oven2 when done lift the centers out carefully with a knife1 remove a little of the inside4 ,when wanted heat the patty shells and fill with spaghettina in tomato sauce1 mushrooms or vegetables in a cream or savory sauce1 or the filling as given for spinach border mould4 ,a few truffles cut fine are a nice addition to tomato sauce4 ,lay the little tops on and serve4 ,,savory ,,rice 7a ,mexican ,dish74 ,wash half a cup of rice1 drain from the water4 ,put a heaping tablespoonful of butter in a spider1 when hot add a small leek or white onion and the rice1 fry until the rice is a golden brown--do not let it get too dark4 ,have ready a vegetable stock1 nearly fill the spider and cook twenty minutes until the rice is perfectly dry4 ,every grain should stand alone4 ,turn out on a platter and serve with tomato sauce4 ,,ragout ,,of ,,asparagus ,,with ,,mock ,,meat ,,balls4 ,scrape and wash a bunch of asparagus1 cut in pieces about an inch long as far as the stalks are very tender1 put the remainder of the stalks with an onion into a saucepan1 cover with boiling water and let it cook until tender--about half an hour4 ,then mash them in the water in which they were boiled through a colander4 ,put over the fire again1 and when it comes to a boil throw in the points and cook until tender4 ,while that is cooking make some mock meat1 as given in a previous recipe1 form into balls as large as a walnut4 ,cook them in salted boiling water for five minutes1 drain them from the water1 also the asparagus points from the stock1 put them together in a saucepan to keep hot while making a gravy4 ,melt a generous heaping tablespoonful of butter in a spider1 add to it when it bubbles a large heaping tablespoonful of flour1 stir well until it becomes a dark1 rich brown1 taking care that it does not burn1 add the asparagus stock1 season with salt and pepper--this gravy should be like thick cream--turn it over the asparagus and meat balls1 stir in a good half tablespoonful of butter1 let it come to a boil and serve on a platter4 ,garnish with parsley4 ,,curried ,,rice ,,croquettes4 ,put three-quarters of a cup of milk in a saucepan with butter the size of an egg1 let it come to a boil1 and stir into it one large cup and a half of rice that has been boiled in salted water twenty minutes4 ,add a slightly heaping teaspoonful of curry powder1 a few drops of onion juice and salt to taste4 ,when it comes to a boil add a beaten egg to it1 stir a minute and remove from the fire4 ,turn it out1 let it cool1 and then form into cylinders and fry as usual4 ,,mock ,,fish ,,croquettes4 ,slice three medium sized potatoes1 boil until tender1 but not soft1 chop very fine an even teaspoonful of onion with three zepherettes or small square crackers1 then add the hot potatoes and chop all together1 season with a dash of cayenne pepper1 a saltspoonful of mace1 a little salt and pepper4 ,make a sauce with a large heaping tablespoonful of butter1 a heaping teaspoonful of flour rubbed well together in a saucepan over the fire2 when smooth add three-quarters of a cup of rich hot milk1 when it boils add the potato mixture1 let it get thoroughly hot and stir into it a well-beaten egg1 remove from the fire1 turn it out to get cool4 ,form into cylinders1 dip in egg1 roll in bread crumbs1 fry in boiling fat1 and serve with either ,hollandaise or tartar sauce4 ,,walnut ,,croquettes4 ,put half a pint of bread crumbs and a gill of milk in a double boiler1 place over the fire and stir until thick and smooth1 add a pinch of salt1 three-quarters of a cup of chopped nuts and a tablespoonful of sherry4 ,when the mixture is hot stir into it the well-beaten yolks of two eggs and remove from the fire at once4 ,set the mixture away to get cold1 then form in any shape preferred for croquettes2 dip them in egg and then in dried bread or cracker crumbs1 fry in boiling fat and serve with a sauce piquante4 ,,ragout ,,of ,,mushrooms4 ,wash half a pound of fine1 fresh mushrooms1 skin1 stem and cut them into dice4 ,put the stems and skins in water to cover and stew them for twenty minutes2 strain and put the mushrooms into this broth with a generous tablespoonful of butter1 a teaspoonful of finely chopped onion1 season with salt and pepper1 cook until tender2 when done add two well-beaten yolks of eggs1 stir briskly and remove at once from the fire1 turn out on a platter1 sprinkle with a little very finely minced parsley and serve very hot4 ,,mock ,,chicken ,,croquettes4 ,two cups of rye bread--home-made is the best--chopped fine1 one cup of chopped ,english walnuts4 ,mix together and chop again with a tablespoonful of butter1 an even tablespoonful of grated onion1 a scant teaspoonful of ground mace4 ,melt a heaping tablespoonful of butter in a saucepan with half a tablespoonful of flour and add gradually to it a cupful of rich milk2 when this comes to a boil add the other ingredients1 salt and pepper to taste1 then stir in two well-beaten eggs1 remove from the fire and add a tablespoonful of lemon juice2 turn out on a platter to cool1 form into cylinders1 dip in egg and bread crumbs1 as usual1 and fry in boiling fat4 ,vegetables4 ,vegetables should be cooked in as little water as possible2 the better way is to steam them4 ,so much of the valuable salts are washed out by boiling in too much water4 ,all vegetables left over can be warmed again1 either in a cream sauce1 or put in a double boiler and steamed1 adding a little more butter4 ,when pepper is used1 it should always be white pepper1 especially in white sauces and soups4 ,never salt vegetables until they are nearly cooked2 it hardens them4 ,the water vegetables are boiled in may be utilized in making sauces and soups2 the best of the vegetables goes into it4 ,the water ,jerusalem artichokes are boiled in becomes quite a thick jelly when cold1 and makes an excellent foundation for sauces4 ,,to ,,boil ,,potatoes4 ,select potatoes of uniform size1 wash and pare thinly1 cover with boiling water and cook half an hour2 when nearly done add salt4 ,as soon as done drain from the water and set the saucepan where the potatoes can steam for a few minutes4 ,they should be served immediately1 and never allowed to remain in the water a moment after they are cooked4 ,potatoes are much better steamed with their skins on than boiled1 as they then retain all the potashes4 ,when they are old they should be washed1 pared and covered with cold water1 and allowed to stand for several hours before either boiling or frying4 ,,potatoes ,,baked4 ,select them of uniform size1 wash and scrub well1 cut a thin slice from each end to prevent their being soggy4 ,they require nearly an hour to bake in a moderate oven4 ,,to ,,mash ,,potatoes4 ,boil the potatoes carefully1 drain from the water1 mash fine1 and to four good-sized potatoes add a heaping tablespoonful of butter1 a tablespoonful or two of cream or rich milk and salt and pepper to taste4 ,serve at once4 ,they must be freshly mashed and very hot to be eatable4 ,the mashed potatoes maybe squeezed through a vegetable ricer1 when they are called ,potatoes a la ,neige4 ,,new ,,potatoes ,,with ,,cream ,,sauce4 ,select rather small potatoes of uniform size and boil4 ,when done drain off the water1 set them back on the stove to keep hot while making a cream sauce1 then put them carefully in a vegetable dish1 pour the sauce over them and sprinkle with a little finely minced parsley4 ,,broiled ,,potatoes4 ,take some cold boiled potatoes and cut them in rather thick slices lengthwise1 dust with white pepper and salt1 dip each slice in melted butter1 broil over a clear fire until a nice brown4 ,serve with melted butter and finely minced parsley poured over them4 ,,potatoes ,a ,,la ,,creme ,,au ,,gratin4 ,chop cold boiled potatoes1 put them in a baking dish1 pour over them a cupful of white sauce nicely seasoned1 sprinkle with a tablespoonful of grated ,parmesan cheese or ,edam cheese grated1 one tablespoonful of bread crumbs1 and dot all over with tiny bits of butter4 ,put in a quick oven for a few minutes to brown4 ,do not leave it in too long1 or it will become dry4 ,,stuffed ,,potatoes4 ,bake some medium-sized potatoes2 when done cut in half lengthwise1 scoop out the inside1 taking care not to break the skin4 ,mash the potato smooth and fine with butter and a little milk1 season with salt and pepper to taste1 heat thoroughly1 fill the skins1 brush the tops over with melted butter1 brown in the oven and serve4 ,,potato ,,fricassee4 ,put in a spider a generous tablespoonful of butter and a cup of milk1 when hot add some cold potatoes cut in dice1 season with pepper1 salt1 a few drops of onion juice4 ,let them get thoroughly hot1 then add the beaten yolks of two eggs1 stir constantly until thick4 ,great care must be taken not to let it cook too long1 or the sauce will curdle4 ,pour into a vegetable dish1 sprinkle a little finely minced parsley over the top and serve4 ,,potatoes ,a ,,la ,,duchesse4 ,take cold mashed potatoes that are nicely seasoned with salt and pepper1 form into little round cakes1 put them on a tin1 glaze over with beaten egg and brown in the oven4 ,arrange on a platter1 garnish with parsley and serve4 ,,saratoga ,,chips4 ,peel some medium-sized white potatoes1 and slice them very thin4 ,it is better to have a potato slicer for these1 if possible1 as it cuts them so quickly and perfectly4 ,wash the potatoes in one or two waters1 then cover with fresh water and lay a lump of ice on the top of them4 ,let them stand an hour1 if convenient1 drain in a colander1 wipe dry with a towel1 and fry in boiling fat--not too many at a time in the basket or they will stick together1 and will not brown4 ,have a quick fire1 and fry until brown and crisp1 drain on paper1 sprinkle with salt and serve4 ,,french ,,fried ,,potatoes4 ,peel some potatoes and cut in finger lengths1 not too thick1 cover with ice water1 and if they are old it is better to let them stand two hours4 ,drain1 wipe dry1 and fry in boiling fat as ,saratoga chips--not too many at a time4 ,when they are a nice brown lift the basket from the fat1 sprinkle with salt1 shake the grease from them and remove with a skimming spoon1 drain on paper and serve at once4 ,,potatoes ,a ,,la ,,maitre ,d',,hotel4 ,cut cold boiled potatoes in round slices1 not too thick1 put in a saucepan with some melted butter1 pepper and salt4 ,when they are hot add some lemon juice and a little minced parsley and serve4 ,,potatoes ,,lyonnaise4 ,fry a little onion cut in thin slices in plenty of butter2 when a delicate brown add some cold boiled potatoes cut in slices of medium thickness1 mixing them with the onion by tossing them together rather than stirring1 as this breaks them4 ,cook until a nice color1 drain them1 put in a dish and sprinkle a little minced parsley over them4 ,,potatoes ,a ,,la ,,parisienne4 ,peel and wash some potatoes1 scoop out into little balls with a potato scoop1 which is made for the purpose4 ,boil for five minutes1 put in melted butter in a saucepan until each potato is well covered with the butter1 turn them into a pan1 and brown in the oven4 ,turn out on a dish and sprinkle with minced parsley and a little salt4 ,,potatoes ,,creamed ,,and ,,browned4 ,take a pint of cold boiled potatoes1 cut into dice of uniform size4 ,have ready a pint of cream sauce1 toss the potatoes in this1 season with salt and white pepper to taste1 put in a baking dish1 sprinkle with dried bread crumbs and a tablespoonful of ,american ,edam cheese4 ,a few drops of onion juice1 if liked1 may be added before putting the potatoes into the dish4 ,set it in the oven a few minutes1 until it becomes a golden brown and serve4 ,do not let it stand in the oven long or it will dry4 ,,potato ,,puff4 ,two cupfuls of smoothly mashed boiled or baked potatoes1 two tablespoonfuls of melted butter1 two well-beaten whites of eggs1 a cupful of sweet cream or rich milk4 ,stir the melted butter into the potato1 then add the eggs and cream1 season with salt and pepper1 turn into a buttered baking dish1 bake in a quick oven and serve in the dish in which it is baked4 ,,white ,,potato ,,croquettes4 ,boil and mash very fine four medium sized potatoes4 ,put half a cup of rich milk and a generous heaping tablespoonful of butter in a saucepan over the fire4 ,when the milk comes to a boil1 stir in the mashed potatoes1 season with pepper and salt to taste1 mix thoroughly and add the white of an egg beaten to a stiff froth1 remove from the fire1 turn out on a plate to cool1 then make up in small cylinders1 dip in beaten egg1 roll in cracker crumbs and fry a delicate brown in boiling fat4 ,,potato ,,papa 7a ,mexican ,dish74 ,wash1 pare and boil one dozen small white potatoes1 mash while hot and add to them half a cup of raisins stoned and chopped very fine1 twenty large ,queen olives stoned and chopped fine1 one tablespoonful of parsley finely minced1 an even teaspoonful of sugar1 and salt and pepper to taste4 ,mix all well together1 form into an oblong shape1 leaving the top rough4 ,brown a little butter in a spider1 put the papa into it1 and after a few moments' frying scatter little lumps of butter over the top and set in the oven to brown4 ,garnish with parsley and hard-boiled eggs cut in quarters lengthwise4 ,,sweet ,,potatoes ,,fried ,,raw4 ,peel two or three medium-sized potatoes and cut in slices about a quarter of an inch thick1 fry in boiling fat--when they are a nice brown they are done--drain on paper for a moment before serving4 ,,cooked ,,sweet ,,potatoes ,,fried4 ,take several sweet potatoes cut in slices lengthwise1 not too thin4 ,dip each slice in melted butter and then in brown sugar1 and fry in a little butter4 ,,sweet ,,potatoes ,,mashed ,,and ,,browned4 ,boil three sweet potatoes of medium size until done4 ,peel and squeeze through the patent vegetable strainer1 add a heaping tablespoonful of butter1 salt and pepper to taste1 and enough milk to make very soft4 ,put in a baking dish1 dot it over with tiny bits of butter and bake until brown4 ,serve in the dish in which it is baked4 ,if any is left over remove the thin brown skin1 make the potato into small1 flat cakes and brown on both sides in a little butter in a spider4 ,,sweet ,,potato ,,croquettes4 ,three medium-sized potatoes baked and mashed very fine and beaten to a cream with one generous tablespoonful of butter1 three tablespoonfuls of cream1 one teaspoonful of sugar1 a little salt1 one teaspoonful of lemon juice1 a saltspoonful of cinnamon and one egg yolk beaten very light1 and add at the last the white of egg whipped to a stiff froth4 ,form into cones or cylinders1 dip in beaten egg and bread crumbs and fry in boiling fat4 ,drain on kitchen paper1 sift a little sugar over them and serve at once4 ,,brussels ,,sprouts4 ,pick off any leaves that may be discolored and wash well a quart of ,brussels sprouts1 put into a saucepan with two quarts of boiling water and a saltspoonful of soda4 ,boil rapidly until tender--about half an hour--just before they are done add a tablespoonful of salt4 ,drain them in a colander1 and if it is not time to serve them stand the colander over steam to keep them hot4 ,do not let them remain in the water4 ,when ready to serve put the sprouts in a vegetable dish and pour over them a pint of rich cream sauce4 ,,okra ,,and ,,tomatoes4 ,a quart of fresh or canned tomatoes--if fresh1 skin in the usual way--cut them in quarters and put over the fire1 let them boil until a great deal of the water has evaporated1 then add a pint of fresh okra1 cut in slices1 cook until tender1 season with a generous heaping tablespoonful of butter1 and pepper and salt to taste4 ,,beets4 ,wash the beets carefully to avoid breaking the skin1 and do not cut off the fine roots1 as this will bleed and spoil them4 ,put on in boiling water and cook from an hour and a half to three hours4 ,test with a wooden skewer4 ,cut in slices or dice and serve with melted butter1 pepper and salt4 ,winter beets should be soaked over night4 ,,puree ,,of ,,peas4 ,when peas are old this is a very nice way to use them4 ,put a quart of shelled peas over the fire in sufficient boiling water to cook them4 ,boil until tender1 drain from the water1 press through a puree sieve1 season with salt and pepper to taste1 and a good heaping tablespoonful of butter1 and if too dry a little milk or cream may be used4 ,,puree ,,of ,,lima ,,beans may be prepared in the same way4 ,,puree ,,of ,,cucumbers4 ,peel and slice the cucumbers and put them over the fire in as little boiling water as will cook them2 when tender drain from the water1 press through a puree sieve1 season with salt and pepper and add a tablespoonful of butter4 ,,stuffed ,,cucumbers4 ,peel two large1 fine cucumbers1 cut in half lengthwise1 take out the seeds4 ,scrape out carefully the soft part--with a small spoon--into a saucepan4 ,peel and core a tart apple1 chop fine with a small pickled gherkin1 take from this a good tablespoonful for the sauce and put one side1 then add the rest to the soft part of the cucumbers in the saucepan4 ,let it simmer until tender1 then add butter the size of an egg1 pepper and salt to taste1 a few drops of onion juice1 or the spoon used for stirring the mixture may be rubbed with garlic1 three tablespoonfuls of grated bread crumbs1 one egg beaten1 stir all together1 and remove at once from the fire4 ,put the cucumbers in a saucepan1 cover with boiling water and cook gently until tender--about ten or fifteen minutes2 when nearly done add a tablespoonful of salt1 drain from the water1 when cool enough stuff them with the dressing already prepared and press into shape1 brush with egg1 sprinkle bread crumbs over the top and a few tiny lumps of butter1 place carefully in a pan and bake a delicate brown4 ,,for ,,the ,,sauce1 take the tablespoonful of apple and pickle reserved from the stuffing1 and add a teaspoonful of capers1 chop all together as fine as possible1 make a cream sauce and add this mixture to it on the fire and heat thoroughly4 ,place the cucumbers carefully on a platter and pour the sauce around them4 ,,cucumbers ,,stuffed ,,with ,,mushrooms4 ,peel two large1 firm cucumbers1 and cut in half lengthwise2 take out the seeds4 ,take a quarter of a pound of fresh mushrooms1 skin and stem them4 ,chop the mushroom flaps very fine1 put them in a spider with four tablespoonfuls of melted butter and a very little water1 cover and cook until tender4 ,remove from the fire1 stir in four heaping tablespoonfuls of grated bread crumbs1 salt and pepper to taste1 a few drops of onion juice1 and the yolk of one egg4 ,stuff the cucumbers with this dressing1 put the halves together1 fasten with wooden toothpicks or tie with string4 ,place in a small dish that will fit in the steamer1 cover closely1 and steam until tender--about three-quarters of an hour--and serve with a brown sauce made as follows3 ,,the ,,sauce4--,put on the skins and stems of the mushrooms in boiling water4 ,fry a few slices each of carrot1 celery top1 green pepper1 onion and turnip in butter1 strain the water from the mushroom stems into this and stew until all are tender1 strain1 add a generous tablespoonful of butter and enough flour to thicken the sauce1 and salt and pepper to taste4 ,place the cucumbers in a shallow vegetable dish1 remove the strings and pour the sauce around them4 ,,escalloped ,,egg ,,plant4 ,boil a small egg plant1 cut it in half1 take out the pulp1 throwing away the seeds and skin1 chop the pulp fine and mix with it half a teaspoonful of bread crumbs1 one cup of cream or rich milk1 butter the size of an egg1 an even teaspoonful of finely minced parsley1 pepper and salt to taste1 and a few drops of onion juice4 ,beat all together1 turn into a baking dish1 cover the top with dried bread crumbs and tiny bits of butter and bake until brown4 ,serve in the dish in which it is baked4 ,if any is left over1 cut in slices half an inch thick and fry in butter for luncheon4 ,,stuffed ,,egg ,,plant4 ,take half a large egg plant1 boil gently until tender1 remove from the fire1 take out the pulp carefully so as not to break the shell1 leaving it about a quarter of an inch thick4 ,peel and stem a quarter of a pound of fresh mushrooms1 chop very fine1 reserve a heaping tablespoonful of this for the sauce1 then add the pulp of the egg plant to the mushrooms in the chopping bowl1 and one heaping tablespoonful of currants1 washed and picked over1 one even teaspoonful of grated onion1 one even teaspoonful of chopped green pepper1 five heaping tablespoonfuls of grated bread crumbs1 four tablespoonfuls of melted butter1 two tablespoonfuls of rich cream4 ,mix all well together1 fill the shell with this mixture1 press it into shape and bind carefully with string4 ,bake twenty minutes1 remove the string and serve on a platter with the sauce poured around it4 ,,the ,,sauce4--,put on the skins and stems of the mushrooms in a saucepan1 cover with boiling water1 cook until tender1 drain1 and into this water put the tablespoonful of reserved mushrooms1 add salt and pepper to taste1 boil a few minutes1 then add a heaping teaspoonful of flour stirred into a heaping tablespoonful of butter1 let all cook together until thick1 and pour around the egg plant4 ,,green ,,corn ,,cakes4 ,one quart of grated corn1 one teacup of butter melted1 four tablespoonfuls of flour1 two eggs1 and salt and pepper to taste4 ,bake as griddle cakes and serve at once4 ,these cakes are very good made of canned corn4 ,pound the corn in a mortar and press through a sieve4 ,,corn ,,pudding4 ,four large ears of corn grated1 or a can of corn prepared as for corn cakes1 one heaping tablespoonful of butter1 one teaspoonful of flour1 one teaspoonful of sugar1 one whole egg and one yolk4 ,melt the butter and stir into the corn1 beat the eggs and add with one pint of milk1 the sugar and flour1 and salt and pepper to taste4 ,bake in a shallow dish in a moderate oven from twenty minutes to half an hour4 ,if it bakes too long1 it becomes watery4 ,,mock ,,oysters ,,of ,,green ,,corn4 ,a pint of grated corn1 a cup of flour1 one egg1 two ounces of butter1 three tablespoonfuls of milk1 and salt and pepper to taste4 ,mix well and drop from a spoon in oblong cakes--to look as much like oysters as possible--into hot butter1 fry brown on both sides4 ,serve on a platter and garnish with parsley4 ,these may also be made of canned corn by pressing it through a colander with a potato masher to separate the hulls from it4 ,,corn ,,boiled ,,on ,,the ,,cob4 ,husk the corn and remove the silk1 put in a kettle1 and cover with boiling water4 ,if the corn is young1 it will cook in from five to ten minutes1 as it is only necessary to set the milk4 ,it should be served at once in a folded napkin4 ,,curry ,,of ,,corn4 ,a can of corn1 one good tart cooking apple1 one tomato1 a teaspoonful of finely chopped green pepper1 a teaspoonful of grated onion1 a teaspoonful of curry powder1 a tablespoonful of chopped ,brazil or ,english walnuts1 two tablespoonfuls of butter1 and salt and pepper to taste4 ,put the butter in a spider1 when it bubbles add the apple cut in dice and onion1 fry brown1 then stir in the curry powder1 the chopped pepper and tomato and nuts1 let all simmer together for a few minutes1 then add the corn1 and cook gently for twenty minutes4 ,if it is too thick a little water must be added4 ,serve in a shallow vegetable dish or on a platter4 ,fresh corn may be used4 ,boil and then cut from the cob1 cook the cobs in the water the corn was boiled in long enough to extract all the good from them1 and use this broth for the curry4 ,,croquettes ,,of ,,salsify ,,and ,,celeriac4 ,two roots of salsify and one large celeriac4 ,wash and scrape them well4 ,cut in pieces and cover with vinegar and water and let them stand one hour--this will prevent them from turning dark4 ,pour off the vinegar and water and nearly cover them with boiling water1 cook until very tender1 mash fine and smooth1 season with pepper and salt1 and a few drops of onion juice1 put in a saucepan over the fire1 and add a tablespoonful of butter1 two tablespoonfuls of milk1 and just before removing from the fire add a tablespoonful of cream and one egg1 stir well1 turn out into a bowl and set aside to cool4 ,when cold make into croquettes1 dip in egg and cracker crumbs and fry in a basket in boiling oil4 ,,indian ,,curry ,,of ,,vegetables4 ,equal quantities of cauliflower and potatoes1 raw4 ,the cauliflower cut into flowerettes and the potatoes into dice4 ,put them into a spider with a heaping tablespoonful of butter1 a rounded teaspoonful of curry powder1 and let them simmer for a few minutes without taking color4 ,then add two tablespoonfuls of tomatoes1 an even teaspoonful of grated onion and one of chopped green pepper1 fill up the spider with boiling water1 and set it back on the stove where it will stew gently until the vegetables are tender and the water has been reduced to one-third the quantity4 ,it should be as thick as ordinary gravy2 if not1 add a scant teaspoonful of flour4 ,just before it is done stir in a heaping tablespoonful of butter4 ,turn it into a shallow vegetable dish and serve very hot4 ,the spider should be kept covered while the curry is cooking4 ,it is very good without the green pepper4 ,this may be warmed over1 and is better the second day than the first4 ,,kohlrabi4 ,peel them1 cut in slices and pour on just enough boiling water to cook them4 ,cook until tender4 ,when nearly done add salt4 ,make a cream sauce1 season with white pepper1 salt and a little grated nutmeg1 if liked1 toss them in this sauce1 let it boil up once and serve very hot4 ,,marrowfat ,,beans ,,baked4 ,pick over carefully and wash one quart of beans1 soak in water over night4 ,in the morning drain1 add fresh cold water and bring to a boil1 drain again1 and turn them into a four-quart stone jar1 put in a generous cup of butter1 two large tablespoonfuls of ,porto ,rico molasses1 two tablespoonfuls of salt1 less than a teaspoonful of pepper1 and fill the jar with boiling water4 ,put in the oven1 covering the jar with a tin cover4 ,it must be cooked in a slow oven eight or nine hours--the water ought to last until the beans are perfectly cooked1 and when done a good gravy left1 about a third of the depth of the beans in the jar4 ,beans cooked in this way are very nutritious and easily digested4 ,keep them covered for two or three hours while cooking4 ,serve with ,chili sauce4 ,,bayo ,,or ,,mexican ,,beans4--,no4 #a4 ,put one cup of ,bayo or ,mexican red beans to soak over night1 in the morning drain off the water and put them in a saucepan with plenty of fresh water1 let them cook for two hours1 drain again1 and add to them three fresh tomatoes1 skinned and cut small1 or a cup of canned tomatoes1 and half an onion cut as small as the beans1 then cover with boiling water and cook for one hour4 ,then stir in a very generous tablespoonful of butter1 and salt and pepper to taste4 ,,mexican ,,beans4--,no4 #b4 ,soak over night a pint of beans and boil as in recipe ,no4 #a until soft4 ,then melt a tablespoonful of butter in a spider2 when it bubbles put in a small onion chopped very fine1 and fry a delicate brown4 ,drain the beans and turn them into the spider1 add a cup of boiling water and stir until the water becomes thick like cream4 ,,emparadas 7a ,mexican ,recipe74 ,take some beans cooked as in ,mexican ,beans ,no4 #a and mash them to a paste4 ,then roll out some puff paste very thin--about the sixth of an inch--cut this into rounds with a large patty cutter1 put a spoonful of the bean puree on the half of each round1 wet the edges of the pastry1 cover1 press the edges together1 making a half moon1 brush them over with beaten egg and bake in a hot oven1 or they may be fried in boiling oil or fat until a delicate brown4 ,,frijoles ,,fritos4 ,a pint of beans cooked as in recipe for ,bayo or ,mexican ,beans ,no4 #a4 ,rub them smooth in a mortar1 put them into a spider with a quarter of a cup of butter and fry for a few minutes1 then add half a cup of grated ,parmesan cheese1 mix thoroughly and serve hot4 ,,broiled ,,mushrooms4 ,select large flap mushrooms for broiling4 ,wash1 skin and stem them1 lay them on a dish1 sprinkle with salt and pepper and pour a little olive oil over each mushroom1 let them stand one hour4 ,broil on a gridiron over a nice clear fire4 ,place on a dish and serve with the following sauce3 ,prepare the stock as before by boiling the stems and skins in water and then straining4 ,mince two or three mushrooms fine1 add to the stock1 with a teaspoonful of minced parsley1 a few drops of onion juice1 a small lump of butter1 cook for fifteen minutes1 then add a cupful of cream1 an even teaspoonful of flour wet with some of the cream and rubbed smooth4 ,let it all cook together for three minutes1 then add the beaten yolk of an egg1 stir well1 remove from the fire at once and serve4 ,,mushrooms ,,on ,,toast4 ,half a pound of mushrooms1 wash1 stem and skin as before4 ,cut into dice1 put in a saucepan with the juice of half a lemon1 a tablespoonful of butter and a slice of onion1 a sprig of parsley and one clove1 tied together in a thin muslin bag4 ,set the saucepan on the fire and stew gently until nearly dry1 then add water almost to cover them1 salt and pepper to taste1 and let them cook fifteen minutes4 ,take out the bag of onion1 etc41 and thicken with one egg yolk well beaten1 and a small cupful of cream4 ,have some slices of toast on a platter1 buttered and moistened with a little hot milk1 pour the mushrooms over them1 garnish with parsley and serve hot4 ,,mushrooms ,,stewed ,,in ,a ,,cream ,,sauce4 ,make a pint of cream sauce1 prepare half a pound of mushrooms as in the preceding recipe1 cut into dice1 and stew in the sauce until very tender4 ,have the toast prepared as above and pour the mushrooms over it4 ,garnish with parsley and serve at once4 ,they may be served in pastry shells as an entree1 if preferred4 ,,tomatoes ,,stuffed ,,with ,,mushrooms4--,no4 #a4 ,wash1 skin and stem half a pound of mushrooms1 chop very fine1 add two even teaspoonfuls of finely minced parsley1 a few drops of lemon juice1 the same of onion juice1 and salt and pepper to taste4 ,melt two tablespoonfuls of butter in a saucepan and cook all together in this until the mushrooms are tender1 then add a cupful of stale bread crumbs and one egg yolk1 stir well and remove from the fire4 ,have half a dozen perfectly ripe tomatoes1 washed and wiped1 cut a slice from the top of each1 take out the core and seeds1 and fill with the mushroom stuffing4 ,bake in a moderate oven until done4 ,the skins should be removed in the usual way before stuffing4 ,,tomatoes ,,stuffed ,,with ,,mushrooms4--,no4 #b4 ,wash and wipe the tomatoes1 but do not remove the skins4 ,cut in half1 take out the core and a few of the seeds4 ,fill with the same forcemeat as in the preceding recipe and cover the top with it1 place in a pan with a little water to keep from burning1 bake in a moderate oven until soft1 remove carefully from the pan1 place on a platter1 garnish with parsley and serve4 ,,escalloped ,,tomatoes4 ,strain from a quart can of tomatoes one cupful of water4 ,put a layer of the tomatoes in a baking dish1 season with salt1 pepper and a little sugar1 cover with a layer of bread crumbs1 dot freely with bits of butter1 then put another layer of tomatoes1 and lastly a layer of bread crumbs1 with bits of butter1 and sprinkle with a dessertspoonful of sugar4 ,bake forty-five minutes1 and serve in the dish in which it is baked4 ,,tomatoes ,,with ,,egg4 ,drain the water from a can of tomatoes1 press them through a colander1 put into a saucepan over the fire1 season with salt and pepper1 a little sugar1 if acid1 and a few drops of onion juice4 ,let them cook a little1 and just before serving add the well-beaten yolks of two eggs1 stir well until it thickens1 and remove immediately from the fire or it will curdle4 ,,french ,,carrots ,,in ,,brown ,,sauce4 ,select the smallest ,french carrots1 wash and scrape them and boil until tender in as little water as possible4 ,when done drain from the water1 using it to make the sauce4 ,put a tablespoonful of butter into a spider1 when hot stir in a tablespoonful of flour1 stir until a dark brown1 add gradually the water the carrots were boiled in1 season with salt and pepper1 simmer until thick and smooth1 add the carrots1 and when hot serve4 ,,french ,,carrots ,,and ,,peas4 ,take a pint of young peas and two bunches of ,french carrots1 cut in slices or fancy shapes 7stars or clover leaves71 cook each vegetable by itself in as little water as will cook them4 ,when they are both tender put them together into a saucepan1 add a heaping tablespoonful of butter and half a tablespoonful of flour rubbed together1 and if there is not enough water left1 add enough to make a gravy4 ,canned instead of fresh peas may be used2 drain the water from the peas and stew the carrots in it1 and follow the recipe as above4 ,,spinach ,,pudding4 ,make a sauce of one ounce and a half of butter1 one ounce of flour1 a scant half cup of rich milk1 half a teaspoonful of sugar1 a grating of nutmeg1 if liked1 and salt and pepper to taste4 ,when this comes to a boil1 add an even cupful of spinach that has been cooked and finely chopped1 and from which the water has been well pressed out4 ,remove from the stove1 and stir into it two beaten eggs4 ,grease a mould1 sprinkle it with dried and sifted bread crumbs1 turn the pudding into this1 set the mould in a pan of hot water1 put in the oven1 cover it to prevent browning and bake nearly three-quarters of an hour4 ,turn out on a platter1 have ready a cream sauce to pour around the pudding1 garnish with hard-boiled eggs1 cut in quarters lengthwise1 and parsley4 ,if any is left over1 cut in slices1 and warm over in a cream sauce and serve for luncheon4 ,it will keep for days4 ,,spinach ,,balls4 ,put a slightly heaping tablespoonful of butter1 a tablespoonful of cream1 and half a teaspoonful of sugar into a saucepan on the stove1 mix well1 and when it boils add a heaping tablespoonful of flour--as much as will stay on the spoon--let it come to a boil1 and then add three-quarters of a cup of cooked and finely chopped spinach1 beat well and remove from the fire4 ,when cold add two eggs1 one at a time1 season with salt and pepper to taste and half a saltspoonful of powdered mace4 ,have a saucepan of boiling water1 slightly salted1 on the stove2 dip a tablespoon in cold water1 and then take up enough of the spinach mixture to make an oblong cake1 in shape like an egg cut in half lengthwise1 then dip the spoon in the boiling water and let the cake float off4 ,use all the mixture in this way4 ,the balls will cook in four or five minutes1 and they must not boil too fast or they will break4 ,let them drain in a colander while making a cream sauce1 and when the sauce is made put the balls into it and let them come to a boil1 turn out on a platter and garnish with parsley4 ,,tomatoes ,,and ,,mushrooms4 ,put on a pint of tomatoes in a saucepan and cook for fifteen or twenty minutes until nearly all the water has evaporated1 season with salt and pepper1 add a generous tablespoonful of butter1 a tablespoonful of bread crumbs and half a pint of fresh mushrooms chopped fine4 ,cook until the mushrooms are tender4 ,have some bread cut in nice slices toasted and slightly moistened with warm milk4 ,pour the tomatoes and mushrooms over it and serve very hot4 ,,to ,,boil ,,rice ,,plain4 ,wash half a cupful of rice1 drain from the water1 have on the fire a very large saucepan nearly full of salted boiling water4 ,turn the rice into this and boil hard for twenty minutes1 pour all into a colander1 drain well1 and put the rice in a smaller saucepan on the back of the stove1 where it will be kept warm1 without cooking1 until all the moisture has evaporated4 ,then serve4 ,,cauliflower ,,with ,,drawn ,,butter4 ,select a nice white cauliflower1 take off all the leaves1 and cut enough of the stem off to allow it to stand well in the dish it is to be served in4 ,put it into a saucepan1 cover with boiling water1 and when it is nearly done add salt1 as cooking it long with salt turns it brown4 ,the usual time to cook a cauliflower is about twenty minutes4 ,try it with a fork1 and if it is tender remove carefully from the water1 let it drain in a colander while preparing a drawn butter4 ,then put into a hot vegetable dish1 pour the sauce over and serve4 ,,for ,,the ,,drawn ,,butter4--,melt a large heaping tablespoonful of butter1 and stir into it a heaping teaspoonful of flour1 let them cook together without browning and add by degrees a cup of hot milk4 ,,escalloped ,,cauliflower4 ,cut a cauliflower into flowerettes1 cover with boiling water into a saucepan and cook until tender1 let them drain in a colander while the sauce is being prepared4 ,make the usual cream sauce1 enough to cover the cauliflower4 ,when the sauce is done add two heaping tablespoonfuls of ,american ,edam or grated ,parmesan cheese1 put the flowerettes into a baking dish1 pour the sauce over them1 sprinkle the top with a little of the cheese1 and stand the dish in the oven for a few minutes to brown4 ,,escalloped ,,spaghettina4 ,put a good half cupful of spaghettina1 broken in bits1 into a saucepan of boiling water with an even tablespoonful of salt1 boil three-quarters of an hour1 turn into a colander and let it drain while the sauce is being made4 ,prepare it exactly as for escalloped cauliflower and finish in the same way4 ,,chestnut ,,puree4 ,shell some large imported chestnuts and put over the fire in boiling water1 let them cook for a few minutes1 rub the skins off1 and cover again with fresh boiling water1 boil until tender4 ,press through a sieve1 and season with butter1 pepper and salt4 ,,puree ,,of ,,dried ,,white ,,beans4 ,pick over and wash a pint of beans and soak over night4 ,in the morning drain off the water1 put the beans into a saucepan with cold water to cover them1 and cook until tender--a little more than an hour4 ,press through a sieve1 add a generous tablespoonful of butter1 salt and pepper to taste1 put into a saucepan1 make very hot and serve4 ,,squash ,,pudding4 ,a large heaping cup of ,hubbard squash1 measured after it is baked and mashed smooth1 a generous heaping tablespoonful of butter1 melted and stirred into the squash1 a heaping teaspoonful of flour mixed with four tablespoonfuls of milk and one egg beaten light1 salt and pepper to taste4 ,mix well and turn into a buttered pudding dish and bake about twenty minutes4 ,serve in the dish in which it is baked4 ,if any is left over1 make it up into little round cakes and brown in butter for luncheon4 ,,squash ,,fritters4 ,a heaping cupful of ,hubbard squash baked and mashed1 stir into it a heaping tablespoonful of butter1 a heaping tablespoonful of flour1 a cup of milk1 salt and pepper to taste1 and one egg beaten light4 ,mix well and bake or fry as griddle cakes4 ,,summer ,,squash4 ,wash and peel two large summer squash1 cut in small pieces and remove the seeds1 cover with boiling water and cook until tender4 ,drain in a colander and press gently as much of the water out as possible with a potato masher1 then mash through the colander into a saucepan1 put it on the stove and let it cook until the squash is quite dry1 taking care that it does not burn4 ,then add four heaping tablespoonfuls of butter1 a teaspoonful of sugar1 and salt and pepper to taste4 ,,rice ,,croquettes4 ,put three-quarters of a cup of milk in a saucepan over the fire1 with a generous tablespoonful of butter1 a heaping teaspoonful of sugar1 and when it comes to a boil add a cup and a half of boiled rice1 a saltspoonful of powdered cinnamon or nutmeg1 if preferred1 and salt to taste4 ,mix well1 let it come to a boil and add a beaten egg1 remove from the fire1 turn into a plate to get cold1 form into cylinders and cook in boiling fat4 ,,fricassee ,,of ,,celeriac4 ,wash and peel the celery roots1 cut them into dice and cook until tender in as little water as possible1 and when nearly done add a little salt4 ,make a sauce of two tablespoonfuls of butter and one tablespoonful of flour cooked together until smooth without browning4 ,then add a cup of rich milk1 and when this boils turn the celery dice with the water in which they were boiled into the sauce1 season to taste with salt and pepper4 ,when ready to serve beat one egg yolk with a tablespoonful of cream and stir carefully into it1 remove at once from the fire1 pour into a vegetable dish1 sprinkle with a little parsley minced fine1 and serve4 ,,yellow ,,turnip ,,ragout4 ,take one large yellow turnip1 peel1 wash and wipe dry1 cut in oblong pieces4 ,brown a good lump of butter in a spider1 simmer the turnip slices in this until nicely browned1 taking care not to burn them4 ,put all into a saucepan with only water enough to cook them tender1 cover tightly1 when done1 brown a little butter and flour together to make the gravy the proper consistency1 season with pepper and salt and serve4 ,,tomatoes ,,stuffed ,,with ,,cheese4 ,cut six tomatoes in half1 scoop out part of the inside and put this in a saucepan and cook until nearly all the water has been absorbed1 then add half a teaspoonful of sugar1 one heaping tablespoonful of butter1 two heaping tablespoonfuls of grated cheese1 two heaping tablespoonfuls of dried bread crumbs1 pepper and salt to taste1 and a few drops of onion juice4 ,sprinkle the tomatoes with salt1 pepper1 a little sugar and grated cheese1 then fill them with the dressing1 dot them with tiny bits of butter and sift over them a few bread crumbs4 ,melt half a teaspoonful of butter in a baking pan1 put the tomatoes in and bake twenty or twenty-five minutes4 ,take them out carefully when done1 arrange on a dish1 make a little gravy in the pan in which they were baked by adding a little more butter1 half a cupful of milk1 a heaping teaspoonful of flour1 and salt and pepper to taste4 ,serve in a sauceboat4 ,,jerusalem ,,artichokes4 ,wash and peel a dozen artichokes1 selecting them as nearly the same size as possible4 ,cover with boiling water and cook until tender1 drain at once and pour over them a cream sauce1 sprinkle a little finely chopped parsley over them and serve4 ,,asparagus4 ,scrape and wash as much asparagus as is needed1 cut the stalks the same length1 tie in bunches and put over the fire in boiling water1 and when nearly done add a little salt4 ,boil until perfectly tender1 drain1 put in a dish1 remove the strings and serve very hot with sauce ,hollandaise or a simple cream sauce4 ,,pointes ,d',,asperges4 ,cut off the tender green tips of asparagus about an inch and a half long1 cover with boiling water and cook until tender4 ,add salt just before they are done4 ,drain and put the points into a saucepan with butter1 salt and pepper and a few spoonfuls of cream or ,hollandaise sauce1 mix well and do not let it cook after the sauce is added4 ,a little nutmeg may be used if liked4 ,serve very hot4 ,,purple ,,cabbage ,,with ,,chestnuts4 ,shred fine as for cold slaw half a purple cabbage1 put half of this into a saucepan1 dot with a tablespoonful of butter1 sprinkle over it a heaping tablespoonful of sugar1 a slightly heaping tablespoonful of flour1 a little salt and pepper1 then the rest of the cabbage with the same quantity of butter1 sugar1 etc41 as before1 and pour over all a quarter of a cup of vinegar and a cupful of cold water4 ,cover tightly1 let it cook slowly until done1 put it where it will only simmer for two hours4 ,if not sour enough add more vinegar4 ,be careful that it does not burn4 ,serve in a vegetable dish and garnish with large ,italian chestnuts that have been boiled and blanched4 ,,parsnip ,,croquettes ,,with ,,walnuts4 ,take two good-sized parsnips1 peel and cook them until tender in as little water as possible4 ,when done press the water carefully from them and mash them smooth and fine through a colander1 put them back into the saucepan over the fire again1 and add to them two heaping tablespoonfuls of chopped walnut meats1 a good heaping tablespoonful of butter and a tablespoonful of rich cream1 stir well together and add at the last one egg well beaten4 ,remove from the fire and turn out on a plate to cool1 then form into cylinders1 dip in egg and bread crumbs and fry in boiling fat4 ,,parsnips ,,fried4 ,boil them until tender1 cut them in slices lengthwise and fry brown in a little butter4 ,,parsnip ,,fritters4 ,wash and scrape them and cut in slices1 cover them with boiling water1 cook until tender1 mash them through a colander1 return them to the fire1 add to two large parsnips1 a tablespoonful of butter1 salt and pepper to taste1 and one egg beaten well4 ,mix thoroughly1 remove from the fire1 and when cool make into small flat cakes and fry in a little butter4 ,serve hot4 ,,to ,,cook ,,string ,,beans4 ,string thoroughly1 cut in half1 then in half lengthwise1 throw into boiling water and let them come to a boil4 ,remove from the fire1 drain1 cover with cold water and let them stand in this until it is time to cook them1 then drain again1 cover with boiling water and cook for fifteen minutes1 and when almost done add salt4 ,when tender1 drain1 add a lump of butter1 and salt and pepper to taste4 ,,spanish ,,onions ,,stuffed4 ,take two large ,spanish onions1 wash and skin and tie them to prevent breaking4 ,put them into a saucepan over the fire1 cover with boiling water1 cook until they can be pierced with a broom straw--from two to three hours1 according to size4 ,when done1 drain and carefully take out the centers1 leaving about a quarter of an inch for the shell4 ,have ready a stuffing made from a quarter of a pound of mushrooms prepared as before4 ,put these and the centers of the onions into a chopping bowl and chop very fine4 ,cook them together until the moisture from the onions has almost evaporated1 then add a generous heaping tablespoonful of butter1 a tablespoonful of rich cream1 and three heaping tablespoonfuls of grated bread crumbs1 salt and pepper to taste4 ,fill the onion shells with this mixture1 smooth the tops nicely1 sprinkle with bread crumbs1 brush with egg and a little butter4 ,put in the oven and brown about ten minutes1 and serve with the following sauce3 ,rub a generous heaping tablespoonful of butter and a heaping tablespoonful of flour together4 ,put a small teacup of milk into a saucepan on the fire1 when hot stir in the butter and flour and a quarter of a pound of mushrooms prepared as before and chopped very fine1 season with salt and pepper to taste4 ,place the onions on a platter and pour the sauce around them1 garnish with parsley and serve4 ,,stuffed ,,celeriac ,,with ,,spanish ,,sauce4 ,put over the fire in a saucepan three-quarters of a cup of rich milk and three ounces of butter1 let them come to a boil1 then add three ounces of dried and sifted bread crumbs and an even tablespoonful of flour4 ,let it cook1 stirring all the time until it is a smooth paste and detaches itself from the sides of the pan1 remove from the fire and set it aside to cool4 ,when cold beat three eggs light1 stir in a little at a time1 beating well until the mixture is smooth and all the beaten egg used1 then add a heaping teaspoonful of sugar1 three heaping tablespoonfuls of walnut meats chopped fine1 two tablespoonfuls of rich cream1 and salt and pepper to taste4 ,take four large1 fine celeriac roots1 clean1 scrub and scrape them4 ,cut off a slice from the top of each to make a cover1 then with an apple corer remove the inside1 taking care not to pierce the root1 leave a shell a quarter of an inch thick4 ,fill each with the dressing1 leaving fully half an inch at the top for it to swell4 ,place the cover on each1 tie well the roots to prevent breaking in the cooking1 stand them in a saucepan with water to reach not quite to the top of the roots1 and put in all the celeriac removed from the roots1 boil gently until tender--about an hour--adding boiling water from time to time as it evaporates4 ,when they are tender take them out of the water and put them aside1 keeping them hot4 ,strain the water they were boiled in1 form what is left from the stuffing into small cylinders1 boil five minutes in the strained stock1 take them out and put with the roots to keep warm4 ,then take a generous tablespoonful of butter1 an even tablespoonful of flour1 brown them together in a spider1 add two heaping tablespoonfuls of chopped walnuts and let them brown a little1 then stir in gradually the stock the roots were boiled in and cook until it thickens4 ,arrange the roots in the center of the platter1 the cylinders around them and pour the sauce over all4 ,garnish with parsley1 putting a tiny sprig of celery leaves in the top of each root4 ,,spring ,,cabbage ,,stewed4 ,cut the cabbage very small1 throw into a saucepan1 cover with boiling water1 when nearly done add salt4 ,cook until tender1 drain well in a colander4 ,make a rich cream sauce--it must be quite thick1 as the cabbage will thin it--add a saltspoonful of mace1 then the cabbage1 let it come to a boil and serve4 ,,spring ,,cabbage ,,with ,,cream ,,sauce4 ,boil a young cabbage or part of one until perfectly tender1 when done drain all the water from it in a colander1 place in a vegetable dish and pour over it a rich cream sauce4 ,,spring ,,turnips ,,in ,,cream ,,sauce4 ,pare and cut into dice some young turnips1 cook them tender in as little water as possible1 salt when nearly done4 ,have ready a cream sauce1 nicely seasoned1 and after draining the turnips put them into the sauce1 let them come to the boiling point and remove immediately from the fire1 turn them into the serving dish1 sprinkle a little finely chopped parsley over the top and serve4 ,a tiny grain of mace added to the sauce is an improvement1 but it must be used with great care4 ,,white ,,bread ,,balls4 ,take four ounces of bread from which the crust has been removed1 cut it into dice4 ,put half a cup of milk in a saucepan with two ounces of butter and a teaspoonful of sugar1 let it come to a boil1 then stir in the bread and continue stirring until it no longer cleaves to the pan1 remove from the fire4 ,when cool stir into it two eggs1 one at a time1 and a little salt4 ,cook in boiling water1 as described for other balls1 and serve in a cream sauce as a vegetable4 7,see spinach balls1 page #gd47 ,,noodles4 ,beat the yolks of two eggs with a little salt and one tablespoonful of cold water and stir in enough flour to make a very stiff dough4 ,roll out as thin as paper and then roll it up2 let it stand for an hour1 and then cut fine with a sharp knife4 ,these will keep any length of time1 and can be used in soups1 as a vegetable or in a pudding4 ,,noodles ,a ,,la ,,ferrari4 ,prepare the noodles as above1 and cook in boiling salted-water from twenty to twenty-five minutes4 ,drain well4 ,have ready a tomato sauce1 stir the noodles into it1 turn into a baking dish1 sprinkle well with grated ,parmesan cheese and brown in a quick oven4 ,,gnocchi ,a ,,la ,,romaine4 ,put two ounces of butter in a saucepan over the fire with two tablespoonfuls of milk4 ,when this comes to a boil stir in four ounces of flour2 then add a cup of milk1 let it cook1 stirring all the time until it no longer adheres to the pan1 remove from the fire1 let it cool and then beat in three eggs1 one at a time1 two heaping tablespoonfuls of grated ,parmesan cheese1 a saltspoonful of mace and a dash of salt4 ,set it away to get cold1 make it into small balls4 ,have a large saucepan of boiling1 salted water on the stove1 drop the balls into it and let them boil five minutes1 take them out with a skimmer and drain well4 ,have ready a cream sauce1 put the balls in this1 and when they are hot turn into a baking dish1 sprinkle with ,parmesan cheese and bake until brown in a quick oven4 ,salads4 ,,mayonnaise ,,dressing4 ,one-half teaspoonful of mustard1 one-half teaspoonful of sugar1 one teaspoonful of salt and a dash of cayenne pepper2 then add two raw egg yolks1 beat well and stir in a teaspoonful of strong vinegar2 add very carefully1 drop by drop1 a scant three-quarters of a cup of best olive oil1 and as it thickens half a teaspoonful of vinegar4 ,this recipe never fails1 if the directions are carefully followed4 ,the eggs and oil should be kept in the refrigerator and be ice cold4 ,lemon juice may be used1 instead of vinegar1 if preferred4 ,,cream ,,salad ,,dressing4 ,one-quarter of a cup of strong cider vinegar1 one cup and a quarter of water1 one-half cup of butter1 one teaspoonful of mustard1 one teaspoonful of salt1 one tablespoonful1 slightly heaping1 of corn starch1 one teaspoonful of sugar1 a dash of cayenne pepper and the yolks of four eggs4 ,put the vinegar and water in a saucepan and when it boils add the butter4 ,beat the yolks of eggs and the other ingredients together with an egg-beater1 making it quite foamy and light2 pour the boiling vinegar and water upon this mixture1 which will partially thicken4 ,the bowl in which it is mixed should be placed in a pan of hot water on the stove1 beating it all the time with the egg-beater4 ,just before it reaches the boiling point remove and turn it out into a cold bowl1 beating hard for a few minutes4 ,when perfectly cold pour it into a glass jar1 fasten down the top and keep in refrigerator4 ,,french ,,dressing4 ,one tablespoonful of vinegar1 three tablespoonfuls of olive oil1 a saltspoonful of salt and one of white pepper1 and a few drops of any good sauce4 ,lettuce should be well washed in very cold water1 leaf by leaf1 and drained in a basket1 which comes for the purpose1 then placed on the ice1 and at serving time put into the salad bowl4 ,lettuce should never be cut with a knife1 but torn with a fork and spoon1 and it should not be allowed to stand after the dressing is poured over it4 ,,tomato ,,ice ,,salad4 ,put a quart can of tomatoes in a saucepan over the fire with half an onion1 a slice of green pepper1 if convenient1 three cloves1 two bay leaves1 a sprig of parsley1 a teaspoonful of sugar1 and pepper and salt to taste4 ,cook until the onion is tender--about ten minutes--remove from the fire1 press through a sieve fine enough to retain the seeds4 ,when cold freeze as water-ice and mould--a melon mould is very pretty for it--pack in salt and ice in the usual way2 turn it out in a nest of crisp young lettuce and serve with a mayonnaise dressing in a sauceboat4 #b,,tomato ,,jelly4 ,one can of tomatoes put on to heat in a granite or porcelain-lined saucepan with a large slice of onion1 one clove1 two bay leaves1 a teaspoonful of chopped green pepper1 salt to taste and a little sugar4 ,soak half a box of gelatine in a little water for half an hour1 and after the tomatoes have simmered fifteen minutes let them come to a boil and pour over the gelatine to dissolve it2 strain through a very fine sieve into a bowl1 let it get perfectly cold1 and when it begins to thicken stir well and turn into an earthenware mould4 ,it looks prettier in a round one4 ,set on ice4 ,serve the jelly on a round dish in a bed of fresh1 crisp young lettuce leaves1 and place a spoonful of tender1 finely-cut celery in each leaf1 and pour mayonnaise around it4 ,the jelly is better made the day before it is needed4 #b ,we have as yet in this country no substitute for animal gelatine4 ,i have experimented with carrageen or ,irish moss and the ,sea-moss ,farine preparation1 and find them unsatisfactory4 ,it is impossible to make a clear jelly with them1 and by soaking in water to destroy the sea flavor1 the solidifying property is lost4 ,in ,england they have a vegetable gelatine 7,agar ,agar7 which makes1 ,i am told1 a clear1 sparkling jelly1 and is said not to be expensive4 ,i trust that before many months it may be obtainable here4 ,i have ventured1 therefore1 to give a few recipes where gelatine is used1 knowing that there will be something to replace it4 ,groult's tapioca and potato flour are said to be unadulterated1 and with fresh fruit juices make nice and wholesome desserts1 especially for children4 ,these preparations are made in ,france1 and put up in half-pound packages1 and sold by all of our leading grocers4 ,,spaghettina ,,and ,,celery ,,salad4 ,take some cold boiled spaghettina1 chop--not too fine--and cover with a ,french dressing1 and let it stand on the ice until serving time4 ,have an equal quantity of fresh1 crisp celery cut fine1 mix with the spaghettina1 cover with a mayonnaise dressing and garnish with tender lettuce leaves4 ,,salad ,,of ,,fairy ,,rings ,,and ,,puff ,,ball ,,mushrooms4 ,have both very fresh2 cook the fairy rings until tender1 set aside to get cold1 then put on the ice4 ,take an equal quantity of puff ball raw1 chop fine1 mix with the rings1 turn into a nest of tender young lettuce1 cover with a mayonnaise dressing and serve4 ,,salad ,,of ,,fresh ,,fruit4 ,peel and cut into dice enough fruit1 peaches1 tart plums1 orange and banana to fill a cup and a cupful of crisp celery cut fine2 have both ice cold2 at serving time mix and cover with a cream dressing and garnish with celery tops4 #c;,,cucumber ,,jelly4 ,half a box of gelatine soaked for an hour in half a cup of cold water4 ,remove the seeds from a small green pepper1 peel and cut into slices two large1 fine1 fresh cucumbers1 or three small ones and a small white onion4 ,put in a saucepan1 add a bay leaf and a bouquet of parsley1 cover with boiling water and cook until tender2 remove the parsley and bay leaf1 add a saltspoonful of sugar1 salt to taste--more than a teaspoonful will be required--and press through a fine sieve4 ,there should be1 when strained1 two cups and a half4 ,pour it over the soaked gelatine--if it is not hot enough to dissolve the gelatine place the saucepan over the fire for a moment--then run it through the same sieve again2 set aside in a bowl to cool4 ,when perfectly cold and beginning to congeal1 stir it well and pour into a pretty1 round mould2 set it on ice until ready to serve4 ,turn it out on a plate and arrange fresh1 crisp1 young lettuce leaves around it1 into each of which put a spoonful of mayonnaise or cream dressing4 #c ,this jelly may be colored a delicate green by using extract of spinach 7see recipe1 page #afd74 ,its appearance is much improved thereby4 ,,walnut ,,and ,,celery ,,salad4 ,three cupfuls of fresh1 crisp celery cut fine and two cupfuls of walnuts1 carefully shelled that they may be as little broken as possible4 ,put the walnuts in a saucepan with a small onion sliced1 a bay leaf1 a clove and twelve pepper corns1 cover with boiling water1 let them cook for ten or fifteen minutes1 remove from the fire1 drain and throw the nuts into cold water1 remove the skins and let them get cold2 then set on the ice until it is time to serve4 ,mix them with the celery1 add mayonnaise or cream dressing1 put on a dish or in a salad bowl1 garnish with the tender green celery leaves and serve4 ,,pineapple ,,and ,,celery ,,salad4 ,equal parts of celery and shredded pineapple4 ,have the celery of the very tenderest1 using only the best of the heads4 ,select a perfectly ripe1 fresh pineapple1 pare it1 removing the eyes carefully1 and shred the fruit with a silver fork and cut into small pieces with a silver fruit knife2 put the celery1 cut fine1 and the shredded pineapple1 each by itself on the ice1 that they may be very cold4 ,when it is time to serve the salad1 mix them together1 put on the salad dish1 cover with mayonnaise dressing1 garnish with the green celery leaves and serve at once4 ,,fruit ,,salad4 ,equal quantities of grape fruit or oranges1 bananas1 apples and celery4 ,peel the grape fruit or oranges1 carefully removing all the bitter white skin1 cut the pulp1 the bananas and apples into small dice and the celery fine as for other salads2 put the orange and apple together2 the latter will absorb the juice of the orange4 ,set all on ice2--these fruit salads must be ice cold4 ,when it is time to serve1 mix the fruit and celery together1 put into a salad bowl1 cover with the cream dressing into which has been stirred a third as much whipped cream as there is dressing1 and add a little more salt to it in mixing4 ,serve in a bed of tender lettuce leaves4 ,,potato ,,salad4 ,prepare equal parts of cold boiled potatoes and fresh1 crisp celery1 cut in small pieces which will look attractive when mixed with the dressing2 cut in dice four cold1 hard boiled eggs1 and mix them in lightly with the potato and celery when adding the dressing4 ,use mayonnaise or cream dressing with this salad1 garnish with dainty celery tops and serve4 ,,salad ,,of ,,tomatoes ,,stuffed ,,with ,,celery4 ,select nice1 smooth1 firm tomatoes1 one for each person2 blanch them in the usual way1 cut a slice from the stem end and remove the core and some of the seeds2 set on the ice to get cold4 ,prepare some celery1 shredding it fine and using only the very tender part2 mix it with mayonnaise dressing1 stuff the tomatoes1 allowing the celery to come above the top1 serve each in a leaf or two of crisp lettuce and pour some mayonnaise around them4 ,salads should be ice cold4 ,,celeriac ,,and ,,lettuce ,,salad4 ,boil two or three celery roots in water with a little salt until tender2 drain and let them get cold4 ,cut them in thin slices1 make a nest of crisp lettuce and put the celery slices in the center4 ,serve with a ,french dressing4 ,,raw ,,jerusalem ,,artichokes ,,and ,,lettuce ,,salad4 ,wash and peel the artichokes1 cut in very thin slices and put into an earthen bowl with vinegar and water with a lump of ice in it4 ,the vinegar will prevent them from turning dark4 ,when ready to serve1 place in the center of nice1 fresh lettuce and serve with a ,french dressing4 ,,salad ,a ,,la ,,macedoine4 ,take several kinds of cold boiled vegetables in equal quantities1 such as green peas1 string beans1 flowerettes of cauliflower1 asparagus points1 a small potato and a ,french carrot cut in small dice1 and a little green pepper if liked2 mix together and serve in a nest of fresh1 crisp lettuce with a ,french dressing1 or mayonnaise1 if preferred4 ,,asparagus ,,salad4 ,select very tender asparagus1 cut off all the woody part and boil until tender1 set aside to get cold1 and then put on ice until serving time2 arrange nicely on a platter or individual plates and serve with either mayonnaise or ,french dressing4 ,,cucumber ,,salad4 ,peel and cut in very thin slices1 lay in a bowl1 cover with water1 sprinkle a little salt over them and put a lump of ice on top1 let them remain until serving time1 drain off the water and serve in a glass dish with a ,french dressing4 ,they should be very cold and crisp4 ,a little green pepper1 chopped very fine1 is an addition2 also to rub the spoon used in mixing with a clove of garlic gives a piquancy to the salad4 ,,cold ,,slaw4 ,select a firm cabbage and shave very fine on a cutter that comes for this purpose4 ,use the cream dressing or ,french dressing with a little dry mustard added4 ,,tomato ,,salad4 ,the tomatoes should be blanched in the usual way1 and either sliced or cut in dice or served whole2 or they may be cut in quarters1 not quite separating them1 and arranged in a bed of lettuce with a spoonful of mayonnaise on top of each tomato and the lettuce garnished with the same4 ,,endive is excellent with ,french dressing4 ,,egg ,,salad4 ,boil three eggs hard1 cut in half lengthwise1 remove the yolks and mash fine4 ,mix together in a saucepan the third of a teaspoonful each of dry mustard1 salt and white pepper1 a saltspoonful of curry powder1 a few drops of onion juice1 a teaspoonful of vinegar1 two tablespoonfuls of egg well beaten1 two teaspoonfuls of olive oil and a tablespoonful of rich cream4 ,put the ingredients together in the order in which they are named1 beat well1 set the bowl over the steam of the kettle and stir constantly until thick and creamy2 remove and stir in the mashed egg yolks1 a little at a time1 and set on the ice to get very cold4 ,to serve1 fill the whites of egg1 dividing the mixture among them1 put each half egg on two or three leaves of tender lettuce1 with mayonnaise dressing around them4 ,desserts4 ,,apple ,,betty4 ,two cups of tart cooking apples1 chopped1 a cup and a half of stale bread crumbs--bakers' bread is the best2 four heaping tablespoonfuls of sugar1 one generous tablespoonful of butter1 and the grated rind of one lemon4 ,butter a pudding dish1 divide the ingredients into four layers1 beginning with apples and finishing with bread crumbs4 ,sprinkle the sugar and lemon over the apples and cut the butter into tiny lumps and scatter over the crumbs4 ,bake three-quarters of an hour in a moderate oven4 ,serve with cream or hard sauce4 ,,apple ,,charlotte4 ,pare1 core and quarter eight or nine good cooking apples1 put them into a double boiler with two tablespoonfuls of butter1 half a cup of sugar1 the juice and grated rind of a lemon2 cook until tender4 ,take a plain mould that holds three pints1 butter it well1 line the bottom and sides with very thin slices of home-made bread4 ,remove the crust1 dip each slice in melted butter1 fit them evenly together in the mould1 fill with the apples1 cover with the bread1 dredge it with sugar and bake three-quarters of an hour in a quick oven4 ,have a hot platter1 lay it over the top of the charlotte1 turn it over1 and lift off the mould4 ,serve hot with or without sauce or cream4 ,,apple ,,croquettes4 ,peel1 core and quarter four good-sized cooking apples1 cut in thin slices and put them in a granite ware saucepan over the fire with a small tablespoonful of butter1 a heaping tablespoonful of sugar1 the grated rind of half a lemon and a saltspoonful of cinnamon2 cover tightly and cook until tender1 taking care that it does not burn4 ,when done add an even tablespoonful of ,groult's potato flour1 mixed with a very little water1 then stir in one beaten egg1 and remove from the fire4 ,turn into a deep plate to get cold1 form in cylinders1 dip in egg and dried bread crumbs and fry in boiling fat4 ,sift powdered sugar over them and serve hot1 with or without cream4 ,,apples ,,stewed ,,whole4 ,take some nice1 tart cooking apples1 pare and put them into a saucepan with the juice of two lemons and the rind of one2 cover with water1 cook slowly until they can be pierced with a straw1 take them from the water with a draining spoon4 ,make a syrup1 allowing half a pound of sugar to a pound of fruit1 use as much of the water the apples were cooked in as will dissolve the sugar2 when it comes to a boil add the apples and cook until clear4 ,take the apples out1 core them and fill with a fruit jelly1 if liked1 boil down the syrup and pour over the fruit4 ,serve very cold with whipped or plain cream4 ,bartlett pears may be cooked in the same manner1 serving them whole4 ,,apple ,,souffle4 ,seven tart1 juicy apples1 pared and cored1 and cut fine4 ,put them over the fire in a double boiler without any water1 steam until tender1 then stir into them two tablespoonfuls of butter and one cup of sugar1 remove from the fire1 and turn it into a bowl to cool4 ,when it is cold beat in the yolks of four eggs1 whipped very light1 a little grated lemon peel1 and then add alternately the whites of the eggs1 beaten to a stiff froth1 and a cup of stale bread crumbs4 ,beat hard for a few moments and turn into a buttered pudding dish and bake in a moderate oven about one hour4 ,cover it while baking until ten or fifteen minutes before it is done1 so that it will not form a hard crust and become dry4 ,serve warm in the dish in which it is baked4 ,,apple ,,custard4--,no4 #a4 ,grate some good1 tart cooking apples--enough to measure one quart4 ,beat a generous tablespoonful of butter and seven tablespoonfuls of sugar to a cream1 add to this four egg yolks beaten light1 then the apples and the grated rind of a lemon1 and lastly the whites of four eggs beaten to a stiff froth4 ,it can be baked in puff paste or without4 ,serve cold4 ,,apple ,,custard4--,no4 #b4 ,pare1 core and quarter half a dozen fine1 large cooking apples1 put them in a double boiler with the grated rind of half a large lemon1 cook until tender1 and press through a sieve2 there must be three-quarters of a pint of the puree4 ,add an ounce and a half of granulated sugar and set it away to get cold4 ,then beat three eggs very light and stir gradually into a pint of rich milk alternately with the apple puree1 add a little cinnamon1 pour it into a pudding dish and bake about twenty minutes4 ,serve cold with a little cinnamon and sugar sifted over it4 ,,baked ,,apple ,,dumplings4 ,sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt4 ,put a quarter of a pint of butter into it and chop it fine with a knife2 mix it well--do not use the hands2 then add milk enough to moisten it1 about a quarter of a pint4 ,dust a pastry board with flour1 take the dough from the bowl1 roll lightly into a sheet about an eighth of an inch thick1 cut into squares large enough to hold an apple4 ,pare and core medium sized cooking apples1 fill with sugar and a little cinnamon1 put in the middle of the square and draw the corners up over the apples1 moistening them with a little white of egg or water to make them stick4 ,brush over the dumplings with beaten egg and bake in a good oven4 ,the time will depend upon the apples--about half an hour4 ,serve with cream4 ,,apple ,,float4 ,have a pint of apple puree1 made from nice tart apples1 sweetened to taste and flavored with the grated rind of lemon and cinnamon1 or nutmeg if preferred4 ,set it on the ice that it may be very cold1 beat the whites of two eggs to a stiff froth and add to the puree of apples1 and serve with cream4 ,,apples ,,fried4 ,wash and wipe some tart cooking apples1 cut in slices a quarter of an inch thick1 core and fry them in butter until tender and brown1 dredge them with sugar and serve hot4 ,,apple ,,marmalade4 ,two pounds of tart cooking apples1 one pound of sugar1 one pint of water1 one lemon and some blanched almonds4 ,stir the sugar and water together and boil it until it strings from the spoon1 then add the apples pared and cored and cut in small pieces1 cook until very thick1 flavor with the juice and grated peel of a small lemon4 ,turn into a wet mould1 when cold set on the ice4 ,turn out on a glass dish1 stick it thickly over with the blanched almonds1 garnish with whipped cream and serve with cream4 ,,apple ,,meringue4 ,put a pint of apple sauce1 made of tart cooking apples1 slightly sweetened1 into a pudding dish4 ,beat the whites of four eggs to a stiff froth and stir into it a cup and a quarter of sugar1 flavor with a very little extract of lemon--a few drops only--and spread over the apple sauce1 and bake twenty or twenty-five minutes4 ,make a custard of the four egg yolks and a pint of milk1 sweeten to taste and flavor with vanilla4 ,serve the meringue very cold in the dish in which it is baked1 with the custard as a sauce in a sauceboat or glass pitcher4 ,,apple ,,pudding4--,no4 #a4 ,take some tart cooking apples1 pare1 core and slice them and lay in cold water for a few minutes to prevent them from turning dark4 ,put the apples in a porcelain lined or granite saucepan and add water as deep as the apples1 but not to cover them4 ,cover the saucepan tightly and let the apples cook until tender1 then mash well1 add sugar1 grated lemon peel and cinnamon to taste4 ,put it back on the stove1 and when it comes to a boil add a tablespoonful of potato flour mixed with a little cold water1 stir well and let it cook for a few minutes4 ,turn it into a mould and serve the next day with cream4 ,,apple ,,pudding4--,no4 #b4 ,prepare the apples as for ,apple ,pudding1 ,no4 #a4 ,when tender mash through a colander1 and put the puree back on the stove4 ,when it boils stir in a very heaping tablespoonful of potato flour mixed with a little cold water1 and let it cook for a few minutes4 ,remove from the fire1 stir in a wine glass of sherry4 ,turn into a mould1 set it on the ice until the next day and serve with cream4 ,,apples ,,stewed ,,in ,,butter4 ,take half a dozen good1 tart cooking apples--greenings or ,newtown pippins2 peel1 cut in slices about a quarter of an inch thick and core them4 ,melt an ounce of butter in a spider1 and lay in the slices of apples with a quarter of a pound of granulated sugar and the juice of a lemon1 stew gently over a moderate fire4 ,when done arrange them nicely on a dish1 melt a generous tablespoonful of currant jelly in the spider1 and when ready to serve mix with it half a glass of ,madeira or sherry2 pour over the apples and serve4 ,,to ,,steam ,,apples4 ,pare and core some good cooking apples1 place them in an earthen or granite ware dish that fits in a steamer4 ,have water boiling in the steamer1 set the dish over it1 stretch a towel over the top1 put on the cover and fold the ends of the towel over it4 ,steam the apples until tender--about twenty minutes4 ,take the apples out1 measure the juice in the pan and add to it an equal quantity of sugar1 flavor with a little lemon juice1 cook until thick1 put the apples in a glass dish and pour the syrup over them4 ,it will be a jelly when cold4 ,serve with cream4 ,,scalloped ,,apples4 ,pare1 core and cut in slices some good1 tart cooking apples1 put a layer in a baking dish with sugar1 cinnamon and a grating of lemon rind1 dot with tiny lumps of butter1 then another layer of apples1 sugar1 etc41 and so on until the dish is full4 ,add a very little water and the juice of a lemon1 and use a little more sugar and butter on top than on the other layers4 ,bake until the apples are thoroughly cooked4 ,cover until nearly done1 when the cover should be removed to allow them to brown4 ,serve hot with cream or hard sauce4 ,,banana ,,fritters4 ,half a pint of sweet milk1 a scant half pint of flour1 two rounded teaspoonfuls of baking powder and a small pinch of salt1 stir all together2 this should make a batter as thick as that of cake4 ,roll the pieces of fruit in it with a fork1 and drop quickly into boiling fat4 ,the batter should be prepared just as it is wanted and not allowed to stand4 ,cut three medium-sized bananas into three pieces each and divide each slice lengthwise so that the fruit will be thin enough to cook thoroughly while the batter is browning4 ,this recipe will make eighteen small fritters4 ,put them on a hot platter--do not pile up--and serve immediately with a fruit sauce4 ,,bavarian ,,cherry ,,cake4 ,half a pound of fine1 juicy black cherries1 five tablespoonfuls of fine bread crumbs1 five tablespoonfuls of powdered sugar1 five eggs and one ounce of sweet chocolate grated4 ,put the grated chocolate in a mixing bowl1 break an egg into it and add one tablespoonful of bread crumbs and one of sugar1 beat light and break another egg into it1 adding another tablespoonful of bread crumbs and one of sugar4 ,then separate the three remaining eggs1 the yolks from the whites1 adding one yolk at a time alternately with bread crumbs and sugar until all are used4 ,add the cherries4 ,beat the three whites of eggs to a stiff froth and fold it in lightly4 ,butter thick a cake mould1 sift dried bread crumbs over it1 turn the cake into it and bake about three-quarters of an hour in a moderate oven4 ,test it as other cake4 ,in ,bavaria it is served cold1 but ,i think it would also be nice hot with fruit sauce4 ,,cranberry ,,bavarian ,,cream4 ,stew one quart of cranberries2 while hot rub through a sieve2 measure out half a pint1 and add to it a half cup of granulated sugar4 ,have a quarter of a box of gelatine soaked in a quarter of a cup of water one hour1 set the bowl over steam entirely to dissolve the gelatine1 then add the cranberries4 ,turn it into an earthenware bowl1 set in a pan of ice water and beat until it is perfectly cold and begins to thicken1 then add half a cup of rich milk and beat again1 and at the last add half a cup of whipped cream4 ,beat it thoroughly and turn it into a mould and set on the ice to congeal4 ,serve with cream4 ,do not use a tin mould for cranberries4 ,a ,,mould ,,of ,,fresh ,,fruit4 ,take enough fresh1 ripe currants and raspberries to make half a cupful of juice of each1 and press through a sieve fine enough to retain the seeds2 or the fruit may be strained and squeezed through cheese cloth4 ,take also enough ripe cherries to make a cupful of juice and mix all together4 ,put a quart of boiling water in a saucepan over the fire with four ounces of sugar and two ounces of almonds blanched and cut fine4 ,mix five ounces of arrowroot or the same quantity of potato flour with the cold fruit juices1 stir it into the boiling water and let it boil about five minutes1 turn it into a wet mould1 and when cold set on the ice4 ,this should be made the day before it is to be served4 ,serve with cream4 ,a ,,dessert ,,of ,,mixed ,,fruit4 ,peel some sweet1 juicy oranges1 removing all the white1 bitter skin1 cut in thin slices and put a layer at the bottom of a glass dish1 sprinkle with sugar1 then put a layer of freshly grated cocoanut and a layer of bananas1 cut in thin slices1 and repeat1 beginning again with oranges1 until the bowl is full1 finishing with a layer of cocoanut4 ,pour over it any juice that may have run from the oranges1 and if liked a glass or two of sherry may be added4 ,serve very cold4 ,,gooseberry ,,pudding4 ,use either ripe or unripe ,english gooseberries for this pudding1 stem and pick off the flower1 wash and cover with water and cook until tender1 strain through a sieve4 ,return to the fire1 let it come to a boil1 sweeten to taste1 flavor with cinnamon and some almonds blanched and cut fine4 ,stiffen with potato flour as in other fruit puddings--a tablespoonful to a quart of the puree--and mould and serve in the same way4 ,,pineapple ,,meringue4 ,half a large or one small pineapple grated1 two ounces of butter1 three of granulated sugar1 an ounce and a half of grated bread crumbs1 the yolks of three eggs and the whites of four4 ,cream the butter and sugar1 add the yolks and one white of egg beaten well together1 then the fruit and bread crumbs2 turn into a pudding dish and bake twenty minutes4 ,beat three whites of eggs to a stiff froth and add three-quarters of a cup of granulated sugar to it1 flavor with a few drops of almond extract1 spread over the pudding1 set the dish in a pan of warm water in the oven and bake about ten or fifteen minutes4 ,test with a straw2 when it comes out clean it is done4 ,serve cold4 ,,prune ,,souffle4 ,soak three-quarters of a pound of prunes in water to cover them over night1 cook until soft in the water they were soaked in1 drain1 take out the stones and press through a puree sieve4 ,add half a cup of granulated sugar and the whites of three eggs beaten to a stiff froth4 ,bake in a pudding dish twenty minutes4 ,serve in the dish in which it is baked1 cold1 with cream4 ,,prune ,,mould4 ,prepare a prune puree as above and to the same quantity have a third of a box of gelatine soaked in a little of the water the prunes were cooked in1 and dissolved over the teakettle4 ,stir quickly into the puree1 then add three whites of eggs beaten to a stiff froth4 ,wet a mould and pour the mixture into it2 set on the ice to congeal4 ,turn out on a glass dish and serve with cream4 ,,stewed ,,dried ,,figs4 ,wash and cut in half two dozen dried figs1 slice very thin one small lemon1 add to the figs1 put in a saucepan and pour over them cold water almost to cover4 ,let them cook until the lemon is clear4 ,sweeten to taste4 ,,rhubarb ,,meringue4 ,take three cups of stewed rhubarb1 put in a saucepan over the fire1 sweeten to taste1 and when hot add two ounces of butter and three ounces of bread crumbs dried and rolled fine1 the juice and rind of half a lemon4 ,remove from the fire and stir in three egg yolks1 turn it into a pudding dish1 set aside while preparing the meringue4 ,beat the whites of three eggs to a stiff froth1 add three-quarters of a cup of granulated sugar and pour over the rhubarb4 ,set the pudding dish in a pan of hot water in the oven and bake ten or fifteen minutes4 ,test with a broom straw2 when it comes out of the meringue clean it is done4 ,serve cold with cream4 ,,scalloped ,,rhubarb4 ,a dozen large stalks of young rhubarb1 washed and scraped and cut in thin slices1 half a loaf of bakers' stale bread grated1 four heaping tablespoonfuls of granulated sugar1 one generous tablespoonful of butter1 and the grated rind of a large lemon4 ,butter a pudding dish1 divide the ingredients into four parts1 begin with the rhubarb and finish with bread crumbs4 ,sprinkle the sugar and grated lemon peel over the rhubarb and cut the butter in tiny bits over the bread crumbs1 dredge the top with sugar4 ,bake three-quarters of an hour in a moderate oven and serve hot with cream or hard sauce4 ,,rice ,,and ,,date ,,pudding4 ,half a cup of rice washed and boiled in water1 one pound of dates1 washed first in cold then in hot water1 stoned and chopped a little1 one pint of milk1 two eggs1 two tablespoonfuls of granulated sugar1 and a little salt4 ,butter well a pudding dish1 lay in half the dates1 then over them half the rice1 then dates again with a layer of rice on top4 ,beat the eggs light1 add to them the milk1 sugar and salt1 and pour over the rice and fruit and bake from twenty-five to thirty minutes4 ,serve cold1 with cream4 ,,rice ,,and ,,fig ,,pudding may be made according to the preceding recipe1 steaming or stewing the figs a little and chopping slightly4 ,,rice ,,and ,,raisin ,,pudding4 ,soak the raisins1 seed them and stew a little1 and follow the same recipe4 ,,rice ,,and ,,prune ,,pudding4 ,soak the prunes over night1 stew and stone and slightly chop them and proceed as in the other puddings4 ,any kind of dried or fresh fruit may be used for this very wholesome and nutritious pudding4 ,,rice ,,flour ,,pudding4 ,take a quart of milk1 leaving out enough to mix with three ounces of rice flour1 put the rest in a saucepan over the fire4 ,when it boils add one ounce and a half of sugar1 one-half ounce of sweet and a few bitter almonds1 blanched and pounded1 or chopped very fine1 one ounce of butter1 and a small piece of vanilla bean if convenient1 if not flavor at the last with vanilla extract4 ,mix the three ounces of rice flour with milk1 reserved from the quart1 and stir into the pudding4 ,beat one egg yolk with half a cup of cream and stir in just before removing from the fire4 ,turn into a mould that has been dipped in cold water and serve very cold with fruit sauce4 ,,rice ,,souffle ,,cold4 ,put into a double boiler a quarter of a pound of well washed rice1 a pint and a third of milk1 a small tablespoonful of butter1 and cook until the rice is so stiff that it no longer adheres to the sides of the pan4 ,soak a heaping tablespoonful of gelatine in two tablespoonfuls of water fifteen minutes4 ,put a pint of thin cream or rich milk in a saucepan over the fire with two ounces of blanched and pounded almonds2 while it is coming to a boil beat two egg yolks and two tablespoonfuls of granulated sugar together until light1 then add the gelatine to the milk on the stove4 ,when it has dissolved pour a little of the cream into the eggs and sugar1 mix well1 then turn it back into the saucepan1 and stir all rapidly together until it begins to thicken1 remove at once from the fire1 add to the rice and beat until smooth4 ,rinse a mould with cold water1 turn the souffle into it and set on ice until it is wanted4 ,turn it out on a glass dish and serve with or without a fruit sauce4 ,,rice ,,pudding4--,no4 #a4 ,take a quarter of a pound of rice1 wash well in cold and then scald in boiling water1 drain and put on in a quart of sweet milk in a double boiler1 cook one hour and a half4 ,a little before it is done stir in an ounce and a half of butter1 one ounce of sugar1 a little grated lemon peel1 a few sweet and bitter almonds blanched and chopped very fine or pounded in a mortar4 ,don't stir too much1 but keep the rice grains whole4 ,when done dip a mould in cold water and turn the rice into it4 ,set it on the ice and serve very cold with a fruit sauce4 ,,rice ,,pudding4--,no4 #b4 ,put a scant half cup of rice to soak in water for an hour1 then boil in salted boiling water for twenty minutes4 ,while it is cooking put three cups of rich milk and half a cup of sugar in a saucepan on the stove1 mix a tablespoonful of corn starch with a little cold milk1 stir with the milk and sugar and let it come to a boil1 then add a cupful of the hot boiled rice and stir until it thickens like custard4 ,turn it into a pudding dish1 flavor with vanilla or anything liked and bake slowly until a delicate brown4 ,serve cold in the dish in which it is baked1 with brandy peaches or any fruit liked4 ,,rice ,,omelette ,,souffle4 ,boil a quarter of a pound of well-washed ,carolina rice in a pint and a half of milk until stiff4 ,stir in two ounces of butter1 half a pint of cream and four egg yolks beaten light with two ounces of granulated sugar and vanilla to taste1 add a quarter of a pound of citron cut fine and two ounces of almonds blanched and pounded fine in a mortar4 ,stir all well together1 adding at the last four whites of eggs beaten very stiff4 ,put in a pudding dish and bake until firm--about half an hour4 ,serve immediately in the dish in which it was baked4 ,,strawberry ,,shortcake4--,no4 #a4 ,puff paste makes a delicious strawberry shortcake4 ,roll thin1 as for pie crust1 and line three layer cake tins and bake4 ,put a quart of fresh1 ripe strawberries stemmed in a bowl1 sweeten them1 cover and stand the bowl on the shelf over the range1 stir occasionally and mash slightly with the back of a spoon4 ,when serving time comes lay one of the shells on the dish in which it is to be served1 and pour a third of the berries over it1 then put on a second and a third1 decorate the top layer with whipped cream and serve with cream4 ,it should be served immediately after the berries are added to the crust that it may be crisp4 ,both berries and shells should be cold4 ,,strawberry ,,shortcake4--,no4 #b4 ,make a biscuit dough in the proportion of a pint of flour1 a heaping teaspoonful of baking powder and half a teaspoonful of salt1 a tablespoonful of butter and enough milk to mix it4 ,roll about an inch thick1 cut it round or oblong and bake in a quick oven about fifteen minutes4 ,cut around the edge and pull gently apart1 butter slightly1 have the berries prepared as for ,shortcake ,no4 #a4 ,put the crust on the serving dish1 pour half the berries over it1 put on the top and pour the remainder of the berries over it4 ,serve with cream4 ,,ladies' ,,locks ,,filled ,,with ,,strawberries4 ,roll the puff paste thin1 cut in strips an inch wide and about twelve inches long2 wind these around the forms overlapping the paste as it is wound4 ,brush over with beaten egg and bake on the forms4 ,when baked slip the forms out1 fill with strawberries prepared as for strawberry shortcake4 ,,strawberries ,,scalloped4 ,equal quantities of fresh strawberries and bakers' stale bread grated4 ,begin with a layer of the berries1 sprinkle well with sugar1 then a layer of bread crumbs1 dot with bits of butter1 then another layer of fruit and sugar2 finish with bread crumbs and butter1 sprinkle a little sugar over the top and bake half an hour in a good oven4 ,serve hot with cream4 ,currants and raspberries1 either separately or mixed1 and blackberries also make excellent puddings4 ,,currant ,,pudding4 ,stem and wash some currants1 mash through a sieve1 add as much water as there is currant juice and sweeten to taste4 ,to one quart of liquid take two ounces of ,groult's potato flour4 ,mix the potato flour with a little of the cold fruit juice1 put the rest over the fire1 and when it comes to a boil stir in the flour and let it cook for a few minutes4 ,it will become clear4 ,turn it into a mould that has been dipped in cold water1 and set it when cool on the ice until the next day4 ,turn out carefully and serve with cream4 ,,stewed ,,dates4 ,break the dates apart1 wash in cold1 then in hot water1 drain them and cover with cold water2 cook until tender--a very few minutes--take out the fruit1 add a little sugar to the water and boil five minutes1 pour over the dates and set away to get cold4 ,,stuffed ,,dates4 ,wash the dates as in the other recipes1 drain in a colander and shake from time to time until they are dry4 ,stone them and fill with blanched almonds1 or chopped nuts or cocoanut grated4 ,,tapioca ,,and ,,apple ,,pudding4 ,six good1 tart cooking apples1 three-quarters of a cup of pearl tapioca1 sugar to taste and one quart of water4 ,soak the tapioca in the water two hours1 then put in a double boiler and cook until clear1 sweeten to taste4 ,it may be flavored with the rind of lemon cut very thin and removed when the tapioca is done4 ,peel and core the apples and fill the holes with sugar1 arrange them in a pudding dish and pour the tapioca over them1 bake until the apples are tender4 ,a few tiny bits of butter on the top will make it brown a little4 ,serve hot or cold with cream and sugar4 ,,tapioca ,,and ,,strawberry ,,jelly4 ,five ounces of ,groult's tapioca1 two cups of boiling water1 two cups of strawberry juice1 four heaping tablespoonfuls of sugar and a dash of salt4 ,hull and wash the berries1 mash with a spoon and strain through a fine cheese-cloth4 ,put the boiling water in a double boiler1 and sprinkle in the tapioca1 stirring to prevent lumping4 ,let it cook until clear1 add the sugar and salt1 and then the strawberry juice1 and boil until thick--a few minutes only2 turn into an earthenware mould2 when cold set on the ice4 ,it is better to make it the day before it is wanted4 ,it should be served with cream4 ,,tapioca ,,and ,,raspberry ,,jelly4 ,follow the above recipe1 using raspberries in the same proportion4 ,,tapioca ,,and ,,currant ,,jelly4 ,follow the recipe for tapioca and strawberry jelly4 ,,pearl ,,sago ,,and ,,fruit ,,jellies4 ,soak half a cup of pearl sago two hours in a cup of cold water1 then add half a cup of water and a cup and a half of fruit juice--strawberry1 raspberry1 or currant2 boil for twenty minutes and sweeten to taste4 ,fruit syrups may be used in winter2 it will require less of the syrup than fruit juice4 ,,bread ,,and ,,butter ,,pudding4--,no4 #a4 ,cut six small tea buns in half1 butter well1 using two generous ounces of butter for the six1 and put them together again4 ,beat three eggs with a cup and a half of rich milk1 add half a cup of almonds blanched and chopped fine1 one ounce of sugar1 two tablespoonfuls of sherry1 let the buns soak in this for awhile4 ,butter a mould1 sprinkle with fine bread crumbs1 take the buns out of the custard1 lay them in the mould and pour the custard over them4 ,set the mould in a pan of boiling water in the oven and bake three-quarters of an hour1 and serve hot with a sauce4 ,,bread ,,and ,,butter ,,pudding4--,no4 #b4 ,cut some slices of home-made bread about half an inch thick1 butter and lay in a pudding dish1 sprinkle with currants1 put another layer of buttered bread and currants4 ,beat three eggs light and stir into a pint of milk1 sweeten to taste1 flavor with a little grated lemon peel or cinnamon1 pour over the bread and butter and bake in a moderate oven until the custard is set4 ,test with a knife2 if it comes out clean it is done4 ,if baked too long the pudding will be watery4 ,serve cold and in the dish in which it is baked4 ,,bread ,,custard4 ,put a pint of rich milk in a saucepan on the fire4 ,when it comes to a boil1 add half a cup of grated stale bread crumbs1 then stir in a heaping tablespoonful of butter1 a little grating of lemon peel1 a quarter of a cup of granulated sugar and a tablespoonful of almonds blanched and chopped fine4 ,have two eggs beaten light1 remove the saucepan from the fire1 stir a little of the mixture into the eggs and then turn that into the saucepan1 stir well for a moment and pour it into a pudding dish4 ,set the dish in a pan of hot water in the oven and bake about twenty minutes1 until firm in the center2 test with a knife4 ,if it comes out clean the pudding is done2 if it bakes too long it will be watery4 ,it may be eaten cold or hot4 ,if served hot add a quarter of a cup more bread crumbs4 ,,fried ,,bread4 ,sweeten a pint of milk1 flavor with cinnamon or nutmeg to taste4 ,have some slices of home-made bread half an inch thick1 cut off the crust and soak the bread in the custard until all is absorbed1 turning the bread in it4 ,put some butter in a spider2 when hot fry the bread a nice brown on both sides4 ,arrange the slices nicely on a platter and serve with or without a sauce4 ,,chocolate ,,cream4 ,soak a third of a box of gelatine in a very little cold water4 ,put a cup and a half of milk in a saucepan with four ounces of sweet1 fine chocolate grated1 let it boil until dissolved and add a slightly heaping tablespoonful of sugar4 ,take two-thirds of the soaked gelatine and put into the chocolate when melted1 cool the mixture and turn into a mould1 roll the mould from side to side in the hands until it is thoroughly coated with the mixture about a finger thick4 ,when cold1 even off the surface with a knife4 ,whip about half a pint of nice1 rich cream1 sweeten with powdered sugar and flavor with vanilla4 ,melt the other third of the soaked gelatine in a little boiling water and stir quickly into the cream and fill the chocolate with it4 ,set on the ice4 ,serve very cold4 ,,chocolate ,,custard4 ,put a pint and a half of rich milk into a double boiler over the fire with the third of a vanilla bean split and cut in small pieces1 let it come to a boil1 and stir in two ounces of fine1 sweet chocolate grated and a lump of butter the size of a walnut4 ,let it boil for a few moments1 remove from the fire and beat very light four eggs1 strain the chocolate gradually over them1 stirring all the time1 add a little salt1 and sugar if necessary4 ,rinse a plain mould in cold water1 pour the custard into it1 set the mould in a pan of hot water and bake twenty-five minutes4 ,test with a knife4 ,too long cooking makes the custard watery4 ,it must be served ice cold and may be prepared the day before4 ,serve with cream or soft boiled custard4 ,,chocolate ,,pudding4 ,beat one-quarter of a pound of butter to a cream and stir in six egg yolks1 one at a time1 then add a quarter of a pound of fine1 sweet chocolate grated1 a cup of almonds blanched and chopped fine1 six tablespoonfuls of granulated sugar and one tablespoonful of citron cut very fine1 beat the six whites of eggs to a stiff froth and stir in at the last4 ,pour into a mould and boil three-quarters of an hour and send to the table hot with whipped cream poured around it1 or any fine sauce served in a sauceboat4 ,,cottage ,,pudding4 ,one cup of granulated sugar1 a cup and a half of flour sifted1 half a cup of milk1 a heaping tablespoonful of butter1 two eggs1 whites and yolks beaten separately1 a teaspoonful of ,cleveland's baking powder mixed with the flour4 ,beat butter and sugar to a cream1 add the well-beaten yolks of the eggs1 then add milk and flour alternately by degrees1 and the whites of eggs beaten to a stiff froth1 stirred in at the last4 ,bake half an hour4 ,serve hot with plenty of sauce4 ,,caramel ,,custard ,,baked4 ,a pint and a half of rich milk1 a cup and a half of granulated sugar1 the fourth of a vanilla bean4 ,put the milk and vanilla bean cut small into a double boiler over the fire4 ,melt the sugar without water in a spider1 stirring constantly until it is all dissolved and the syrup is a rich golden brown4 ,do not let it get too dark or it will be bitter4 ,when the milk is at the boiling point stir in half the boiling syrup--if put in too fast the milk will boil over4 ,let it cook until the sugar 7if it hardened as it touched the milk7 dissolves4 ,have four eggs beaten very light in a bowl1 pour the milk over them1 add a little salt1 and if vanilla bean is not used for flavoring1 stir in extract of vanilla to taste4 ,rinse a mould with cold water1 pour the custard into it and set it in a pan of hot water in the oven1 bake from twenty to twenty-five minutes and test with a knife4 ,if it comes out clean it is done4 ,add boiling water to the remainder of the syrup and let it cook gently until it is the consistency of thick cream4 ,flavor with vanilla4 ,serve very cold4 ,,soft-,,boiled ,,custard4 ,put a quart of rich milk in a double boiler over the fire with a third of a vanilla bean1 split in half1 and sugar to taste4 ,beat the whites of six eggs to a stiff froth1 add three heaping teaspoonfuls of granulated sugar1 and when the milk comes to the boiling point drop the whites of eggs into it by tablespoonfuls in egg-shape1 turn them over in the hot milk for a few seconds1 repeat until all are done1 drain them and return the milk to the saucepan4 ,beat the six egg yolks to a light cream1 turn the hot milk over it gradually and pour the custard back into the boiler2 return to the fire and stir vigorously until it thickens and is smooth to the taste4 ,remove from the fire1 pour at once into a bowl1 add a little salt1 and set aside to cool4 ,then put on the ice and at serving time turn into a glass bowl1 arrange the whites of eggs on top and serve with sponge cake4 ,a ,,simple ,,dessert4 ,a loaf of stale sponge cake--one that has been baked in a border mould looks pretty4 ,saturate the cake with orange juice to which has been added a little lemon4 ,stick the cake over with blanched almonds and fill the center with whipped cream4 ,if the cake is a plain loaf1 pile the cream around it4 ,,ginger ,,cream4 ,soak a quarter of a box of gelatine in half a cup of milk for half an hour1 then place the bowl over steam until the gelatine is perfectly dissolved4 ,add to it four ounces of granulated sugar and a pint of whipped cream1 two tablespoonfuls of preserved ginger chopped fine1 two tablespoonfuls of the ginger syrup and a tablespoonful of almonds blanched and chopped very fine4 ,stir until it begins to thicken1 pour into a mould and set on the ice4 ,serve in a glass dish and powder the top with chopped almonds4 ,,graham ,,pudding4 ,two cups of ,graham flour1 one cup of milk1 one cup of ,porto ,rico molasses1 one cup of raisins stoned and slightly chopped1 one egg1 one even teaspoonful of soda1 one teaspoonful of ground cinnamon1 one-half teaspoonful of cloves1 a little nutmeg1 if liked1 and a small pinch of salt4 ,flour the raisins with a little white flour1 mix all the ingredients thoroughly together1 butter a mould and steam three hours4 ,serve with a sauce4 ,if there should be any of the pudding left over1 it can be used by cutting in slices half an inch thick1 each piece dipped in milk1 in which an egg has been stirred1 fried brown in a little butter1 and served hot with a sauce4 ,,nalesneky 7a ,russian ,recipe74 ,beat three yolks of eggs light1 add to it half a cup of milk1 half a cup of water1 one cup of flour1 and a little salt1 mix until smooth1 then stir in the whites of three eggs beaten to a stiff froth4 ,have some melted butter1 brush over the bottom of a frying pan and pour a little of the batter into it1 let it cover the bottom of the pan without being thicker than paper1 let it brown1 turning it to brown the other side1 spread with any jelly preferred1 fold in half and fold again1 making a wedge-shaped cake4 ,use all the batter in this way1 and serve hot4 ,it would be well to have two spiders in use4 ,,noodle ,,pudding4 ,put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush4 ,remove from the fire1 and stir in one ounce and a half of butter1 one ounce of sugar1 two tablespoonfuls of finely chopped almonds1 a few drops of extract of almond1 when cool add three eggs and a quarter of a cup of cream beaten together1 and turn the mixture into a well buttered mould sprinkled thoroughly with fine sifted bread crumbs4 ,set the mould in a pan of boiling water in the oven1 cover to prevent browning1 and if the mould has a pipe through the center bake half an hour1 if a plain mould it will require three-quarters of an hour4 ,turn out of the mould and serve hot with a sauce4 ,,paradise ,,pudding4 ,melt two and a half ounces of butter in a saucepan1 stir into it a quarter of a pound of sifted flour and a cup and a half of cream or rich milk1 let it cook until it no longer sticks to the side of the pan1 remove from the fire and let it cool4 ,then stir in an ounce and a half of sugar1 three heaping tablespoonfuls of almonds blanched and chopped and a little vanilla to flavor--vanilla sugar is better than the extract--then mix in five well beaten eggs1 a little at a time4 ,turn it into a well buttered mould sprinkled with dried and sifted bread crumbs1 set in a pan of hot water in the oven1 cover to prevent browning and bake about three-quarters of an hour4 ,serve hot with a wine or fruit sauce4 ,,princess ,,pudding4 ,melt two and a half ounces of butter in a quarter of a cup of rich milk over the fire1 stir an ounce and a half of flour into half a cup of milk and add to the boiling milk1 stirring constantly until it becomes a smooth paste and no longer adheres to the pan4 ,remove from the fire2 when cold stir in one good ounce of sugar1 an ounce of almonds blanched and pounded very fine with a dozen cardamom seeds1 three well beaten eggs1 a little at a time1 half a teaspoonful of almond extract4 ,beat well1 turn into a buttered pudding mould sprinkled with fine bread crumbs1 set the mould covered in a pan of boiling water in the oven1 and if the mould has a pipe in the center bake from thirty to thirty-five minutes4 ,turn it out and serve immediately with a fruit or wine sauce4 ,,english ,,plum ,,pudding4 ,two pounds of raisins1 one pound of currants1 one pound of citron1 half a pound of almonds1 one pound of butter1 one pound of flour1 one pound of brown sugar1 one teaspoonful each of ground cinnamon1 cloves1 allspice1 ginger and nutmeg1 half a pint of brandy and wine mixed and one dozen eggs4 ,boil six hours4 ,keep water boiling by the side of pudding boiler all the time and continually refill as the water evaporates4 ,in preparing the pudding have all the fruit stoned and cut1 but not too fine1 the almonds blanched and chopped4 ,incorporate all the ingredients well together before adding the eggs and spirits and beat the mixture well together for at least an hour--the longer the better4 ,,sago ,,souffle4 ,a pint of rich milk1 two and a half ounces of butter1 one ounce and a half of sugar1 two ounces of pearl sago1 one ounce and a half of blanched almonds chopped very fine4 ,mix all together1 put over the fire and let it cook for fifteen minutes1 stirring constantly1 remove from the stove and let it cool4 ,beat three eggs and add a little at a time until all is used1 flavor with half a teaspoonful of almond extract1 put in a pudding dish and bake half an hour4 ,sift a little powdered sugar over it and serve immediately in the dish in which it is baked4 ,,semoulina ,,pudding4 ,put a pint and a half of milk on the fire to boil with two ounces of butter1 three ounces of sugar1 an ounce and a half of sweet and two or three bitter almonds blanched and chopped very fine1 sprinkle into it three ounces of semoulina or farina1 and boil until quite stiff1 stirring constantly4 ,remove from the fire and turn into a mould that has been wet in cold water4 ,serve very cold with fruit sauce or cream4 ,,serniky 7a ,russian ,recipe74 ,put one ball of pot cheese1 such as is sold at a creamery for five cents1 in a mixing bowl1 break it up with a spoon1 and add to it a heaping tablespoonful of butter1 the well beaten yolks of four eggs1 a little salt1 a heaping dessertspoonful of currants and two slightly heaping tablespoonfuls of flour4 ,mix all well together and let it stand an hour or more4 ,sprinkle a pastry board thickly with flour1 turn the mixture out from the bowl1 cut off pieces of it and roll with the hands until about an inch and a half thick1 cut in pieces about two inches long1 the ends bias4 ,have a saucepan ready with boiling water1 drop the pieces into this without crowding and cook until they float--about five minutes--take them out with a skimmer4 ,roll in dried bread crumbs1 fry brown on both sides in butter1 and serve hot with cream and sugar4 ,,steamed ,,pudding4 ,one cup of raisins stoned and chopped1 one cup of butter chopped1 two cups and a half of flour1 one cup of ,porto ,rico molasses1 one cup of sweet milk1 a scant teaspoonful of soda1 a teaspoonful of cinnamon1 and a little nutmeg4 ,steam in a mould two hours4 ,serve hot with a sauce4 ,,sponge ,,cake ,,meringue4 ,butter well a pudding dish1 cover the bottom with slices of stale sponge cake about an inch thick1 fit closely together4 ,beat the yolks of three eggs with three teaspoonfuls of granulated sugar1 add the grated rind of half and the juice of one orange1 the juice of half a small lemon1 two tablespoonfuls of melted butter and stir in soda as large as a pea into a cup and a half of milk1 add this to the orange and egg and stir well together4 ,pour three-quarters of this mixture over the cake1 set the dish in a pan of boiling water in the oven1 and when the cake has absorbed the custard and no longer floats1 add the remainder of the custard4 ,while the pudding is baking make a meringue of three whites of eggs beaten to a stiff froth and three-quarters of a cup of granulated sugar1 flavor with the grated rind of half an orange and a few drops of orange extract4 ,spread quickly over the pudding and bake fifteen minutes4 ,,pudding ,,of ,,stale ,,cake4 ,almost any kind of stale cake will do for this pudding4 ,to three cups of the cake crumbs allow a cup and a half of milk1 three tablespoonfuls of melted butter and two eggs beaten light4 ,pour the milk over the crumbs and let them soak until soft1 then stir in the melted butter and the eggs1 beat well and pour into a mould that has been well buttered and sprinkled with fine bread crumbs4 ,set the mould in a pan of hot water in the oven1 cover to prevent browning and bake three-quarters of an hour4 ,serve hot with fruit or wine sauce4 ,,baked ,,tapioca ,,pudding4 ,soak a cup and a half of pearl tapioca two hours in a quart of rich milk1 put it in a double boiler and cook until the tapioca looks clear1 remove from the fire1 stir into it two slightly heaping tablespoonfuls of butter and a scant half cup of sugar4 ,when cold add four eggs beaten light and flavor with vanilla1 or the rind of a lemon grated and added when the tapioca is cooking4 ,butter a mould1 sprinkle with dried bread crumbs1 turn the mixture into it and bake4 ,turn out on a platter and serve hot with a foaming sauce4 ,,tapioca ,,cream4 ,a quarter of a cup of pearl tapioca1 a cup of water1 a pint of rich milk1 three even tablespoonfuls of sugar1 a teaspoonful of vanilla extract1 two eggs and a little salt4 ,soak the tapioca in the water two hours1 then turn it into a double boiler with the milk2 when it boils1 beat the yolks of eggs to a cream and the whites to a stiff froth1 mix a little of the milk with the egg1 then pour it into the boiler and stir a moment until thick1 remove from the fire1 add the vanilla extract and stir in lightly the beaten whites of eggs4 ,the froth should show through the custard4 ,serve very cold in a glass bowl4 ,,steamed ,,rice4 ,half a cup of rice1 half a teaspoonful of salt and one and one-third cups of boiling water4 ,put in small cups in a steamer1 cover closely and steam three-quarters of an hour4 ,serve with stewed fruit and cream or sugar and cream4 ,,rice ,,cake4 ,four ounces of rice1 a pint and a half of milk1 six eggs1 two ounces and a half of sugar1 half a cup of almonds blanched and chopped1 two ounces of stoned raisins1 a little citron1 three heaping tablespoonfuls of dried bread crumbs1 and four ounces of butter4 ,wash the rice and scald with boiling water1 drain and put it into the milk1 which must be boiling on the stove1 cook until it is stiff like mush2 remove from the fire and stir into it the butter4 ,when it is cool1 add the eggs1 one at a time1 the sugar1 the almonds chopped fine1 the raisins1 a little citron finely cut1 and the bread crumbs dried and rolled fine4 ,butter a mould1 turn the cake into it and bake one hour in a moderate oven4 ,serve cold4 ,,brown ,,bread ,,pudding4 ,put in a bowl the yolks of four eggs and three whole eggs and six and a half ounces of sugar2 beat together for fifteen minutes1 then add six and a half ounces of almonds blanched and chopped fine1 a dash of cinnamon1 a tablespoonful of chocolate and four even tablespoonfuls of citron cut very fine2 then add eight ounces and a half of brown bread grated and soaked in a few spoonfuls of claret or milk4 ,butter a mould1 sprinkle with bread crumbs1 pour the pudding into it and set it in a pan of hot water in a moderate oven4 ,bake three-quarters of an hour and serve with a sauce4 ,ices4 ,,vanilla ,,ice ,,cream4 ,a quart of rich milk1 three-quarters of a pound of sugar1 eight egg yolks and a small vanilla bean4 ,put the milk in a double boiler with the vanilla bean split into halves2 beat the sugar and eggs to a cream1 stir into the hot milk and beat briskly until thick1 remove from the fire1 strain2 when cold1 freeze4 ,,coffee ,,ice ,,cream4 ,a quart of rich milk1 three-quarters of a pound of sugar1 five ounces of coffee1 eight egg yolks4 ,grind the coffee and stir it into half a pint of boiling milk1 set it one side2 put the rest of the milk in a double boiler1 beat the eggs and sugar together until light1 stir into the hot milk1 stir briskly until it thickens1 add the milk and coffee1 turn it into a bowl and let it stand until the last moment2 strain and freeze4 ,,strawberry ,,ice ,,cream4 ,a pint of cream1 a pint of strawberry puree and three-quarters of a pound of sugar4 ,mix the sugar and strawberry puree together and let it stand until the sugar is dissolved1 then add the cream2 pass it through a sieve and freeze4 ,,raspberry ,,ice ,,cream4 ,follow the recipe for strawberry ice cream1 using a little less sugar4 ,all kinds of fresh fruit purees may be used for ice creams4 ,,walnut ,,ice ,,cream4 ,follow the recipe for vanilla ice cream1 adding a cup of ,english walnuts chopped and pounded fine in a mortar1 and a little salt4 ,when cold1 freeze4 ,,orange ,,ice4 ,boil a quart of water and a pound of sugar together for ten minutes1 skim and strain and set aside to get cold4 ,then add the juice of twelve oranges and two lemons1 put in the freezer2 when it commences to freeze stir in the whites of two eggs beaten to a stiff froth4 ,,strawberry ,,ice4 ,one quart of berries1 one pound of sugar and three-quarters of a pint of water4 ,sprinkle the sugar over the berries1 stir well and mash with a wooden spoon1 strain and press through a sieve1 pouring the water over it gradually until all is used4 ,put into the freezer2 when it begins to freeze the whites of two eggs beaten to a stiff froth may be added4 ,,white ,,currant ,,ice may be made the same as orange ice1 using a quart and a pint of currants1 mashed and put through a sieve1 and a quarter of a pound more sugar4 ,,pineapple ,,ice4 ,one quart of water1 a pound and a quarter of sugar boiled and skimmed as before1 and the juice of one lemon and a large1 perfectly ripe pineapple1 carefully peeled and shredded fine with a silver fork2 freeze4 ,,lemon ,,ice4 ,one quart of water1 a pound and a quarter of sugar1 the juice of six large1 fine lemons4 ,prepare as before1 adding the beaten whites of two eggs when it begins to freeze4 ,,raspberry ,,ice4 ,follow the directions for strawberry ice1 adding the juice of two lemons4 ,any ripe fruit may be used1 such as peaches1 apricots1 plums and red currants1 sweetening as they require4 ,,frozen ,,pudding4 ,prepare a custard with a quart of rich milk1 a pint of cream1 a pound of sugar1 and the yolks of eight eggs4 ,set it on the fire and stir constantly until it begins to thicken2 remove from the fire1 and when it is cold add three tablespoonfuls of brandy1 one teaspoonful of vanilla1 one teaspoonful of almond extract4 ,put in the freezer1 and when partially frozen add a quarter of a pound of stoned raisins that have been cooked a little in water to soften them1 a quarter of a pound of currants1 a quarter of a pound of citron cut fine4 ,freeze smooth and put in a mould and pack in ice and salt4 ,,windsor ,,rock ,,punch4 ,for twenty-four persons4 ,boil two quarts of cream2 mix with it half a pound of granulated sugar and twelve eggs4 ,freeze the same as ice cream4 ,take one-half of the frozen mixture and add to it two wineglasses of ,maraschino1 one wineglass of ,kirsch1 and one-half wineglass of ,santa ,cruz rum2 mix4 ,when serving add a small lump of the frozen mixture to a punch glass of the other1 or liquid4 ,cakes4 ,,cake ,,making4 ,have all the ingredients measured or weighed1 the pans lined with paper or oiled1 the nuts or fruit prepared1 and the flour sifted before beginning to make a cake4 ,sift the baking powder and cream of tartar and soda with the flour or a part of it4 ,use pastry flour for all cake4 ,never put all the milk into a cake batter by itself1 as it curdles and makes a coarse grained cake1 but stir it in alternately with the flour4 ,put all loaves of cake into a moderate oven1 that they may rise before beginning to bake4 ,after the cake rises the heat may be increased4 ,,angel ,,cake4 ,the whites of nine large1 fresh eggs4 ,when they are partly beaten add one-half teaspoonful of cream of tartar and then finish beating--the cream of tartar makes them lighter--then add one and a quarter cups of granulated sugar1 stir the sugar very lightly into the whites of the eggs1 and add a teaspoonful of vanilla4 ,have flour sifted five times1 measure a cupful and fold it in very carefully1 not with a circular motion1 and do not stir long4 ,turn it into a ,turk's head mould and bake forty-five minutes4 ,do not grease the mould1 and when taken out of the oven invert it until the cake is cold before removing from the pan4 ,never use a patent egg-beater for this cake1 but a whip1 taking long1 rapid strokes1 and make it in a large platter1 not a bowl4 ,,berlinerkrands 7a ,norwegian ,cake74 ,half a pound of butter washed in two waters and beaten to a cream1 two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks1 four ounces of powdered sugar stirred into the eggs1 then mix all with the butter1 add a pound of flour and a wineglass of brandy1 mix well4 ,roll under the hand and make into small jumble cakes or krunchens4 ,beat the white of an egg1 dip each cake into it and then roll in granulated sugar1 bake a delicate brown in a very slow oven fifteen or twenty minutes4 ,grease the tins4 ,,blueberry ,,cake4 ,half a cup of butter beaten to a cream with half a cup of sugar1 one cup of ,porto ,rico molasses1 one cup of thin sour cream or milk1 three eggs1 the whites and yolks beaten separately1 two cups of berries1 two and a half cups of flour1 one teaspoonful of soda sifted with the flour4 ,bake as soft gingerbread and serve hot4 ,,cinnamon ,,cake4 ,one cup of granulated sugar1 butter the size of an egg1 one egg1 one cup of milk1 two cups of flour1 one teaspoonful of cream of tartar1 half a teaspoonful of soda4 ,mix in the usual way1 but sifting the soda and cream of tartar with the flour4 ,put in a shallow pan1 sprinkle with sugar and cinnamon1 and bake about fifteen minutes in a moderate oven4 ,,cream ,,puffs4 ,one pint of water1 half a pound of butter1 three-quarters of a pound of flour1 and ten eggs4 ,boil the water and butter together1 and while boiling stir in the flour4 ,let it boil five minutes1 then stir in the eggs one at a time without beating4 ,drop into a pan by spoonfuls--not close together--and bake in a quick oven fifteen minutes4 ,when cold cut them open and fill with the cream4 ,,filling4--,one quart of milk1 two cups of sugar1 one cup of flour and four eggs4 ,boil the milk1 beat eggs1 sugar and flour together and stir into the milk1 stir constantly until thick--about five minutes--and flavor to taste4 ,,lady ,,cake4 ,half a cup of butter1 one cup of granulated sugar1 half a cup of milk1 two cups of flour1 two teaspoonfuls of baking powder1 the whites of four eggs1 and a teaspoonful of almond extract4 ,beat the butter and sugar to a cream1 stir the milk into one cup of the flour and add to the butter and sugar1 then the whites of eggs beaten to a stiff froth4 ,sift the baking powder and remaining cup of flour together1 add to the other ingredients with the teaspoonful of almond extract4 ,if baked in a loaf it will require three-quarters of an hour or more4 ,,honey ,,cake 7a ,norwegian ,recipe74 ,two pounds of strained honey1 three-quarters of a pound of light brown sugar1 three-quarters of an ounce of bicarbonate of potash1 pounded very fine and dissolved in a little water1 one cup of cream1 half a cup of melted butter1 ginger1 cloves and pepper to taste1 stir this all well together1 add to it as much flour as will make it like a thick mush1 set it away until the next day1 then turn it into a well-greased cake mould and bake about three-quarters of an hour4 ,,simple ,,fruit ,,cake4 ,three-quarters of a pound of butter1 three-quarters of a pound of sugar1 one pound of sifted flour1 one-half pound of currants washed1 one-half pound of raisins stoned and chopped1 one-half pound of citron cut fine1 one teaspoonful each of cloves1 mace1 allspice1 cinnamon and nutmeg1 one-half cup of milk1 one-half cup of brandy1 four eggs and one teaspoonful of soda4 ,beat butter and sugar to a cream2 add the yolks of eggs beaten light with the spices and brandy2 then the fruit rolled in part of the flour2 add the soda to the rest of the flour and stir alternately with the milk into the other ingredients2 add at the last the whites of eggs beaten to a stiff froth4 ,bake two hours in a moderate oven4 ,,bavarian ,,cake4 ,one-fifth of a pound of blanched and chopped almonds1 one-fifth of a pound of flour1 one-fifth of a pound of sugar1 one-fifth of a pound of butter1 two eggs1 a saltspoonful of cinnamon1 a saltspoonful of nutmeg4 ,put the flour in a mixing bowl1 then the sugar and spices1 the butter and almonds1 break the two eggs over it all and beat with a spoon1 form into a dough with the hands and roll out about an inch thick4 ,cut in any shape liked1 either round1 square or oblong1 reserving a little for strips to decorate the top4 ,spread with jam1 either currant or strawberry or raspberry1 and lay the thin narrow strips of dough across the top4 ,they should be cut with a jagging iron4 ,bake about three-quarters of an hour in a moderate oven4 ,,pound ,,cake4 ,one cup of butter1 a cup and a half of flour1 a cup and a half of granulated sugar1 six eggs1 and half a teaspoonful of baking powder1 flavor with almond extract or any flavoring to suit the taste4 ,beat the eggs together very light1 then1 add sugar and beat again4 ,sift the flour and baking powder together1 beat the butter to a cream1 and stir the flour into it1 and then add the eggs and sugar and flavoring4 ,,sponge ,,cake4--,no4 #a4 ,twelve eggs1 the weight of ten in powdered sugar1 the weight of six in sifted flour1 the grated rind and juice of one lemon4 ,beat the yolks of the eggs to a cream1 add the sugar and stir well1 and then the lemon juice and rind4 ,add the whites of eggs beaten to a stiff froth1 and fold in the flour as quickly and lightly as possible4 ,,sponge ,,cake4--,no4 #b4 ,four cups of flour1 three cups of sugar1 one cup of cold water1 eight eggs1 two even tablespoonfuls of baking powder1 the grated peel of an orange4 ,pour the water on the sugar in a bowl1 stir until almost dissolved1 beat the whites to a stiff froth1 the yolks to a cream1 put one cup of flour with the yolks into the sugar and water1 beat hard1 add the whites of the eggs1 mix the baking powder with the flour1 and stir into the other ingredients by degrees quickly and lightly4 ,bake in a shallow pan in a quick oven4 ,when it no longer sizzles it is done4 ,ice with a boiled icing while hot1 flavored with almond extract4 ,,corn ,,sponge ,,cake 7a ,spanish ,recipe74 ,half a pound of corn meal1 half a pound of butter1 seven ounces of granulated sugar1 seven eggs1 two tablespoonfuls of catalan 7brandy74 ,beat separately the whites and yolks of the eggs2 when the yolks are beaten to a cream add the sugar1 then the whites of eggs1 stir the corn meal in lightly1 then the butter melted1 and the brandy4 ,mix well1 pour into shallow pans well buttered1 and bake in a moderate oven from twelve to fifteen minutes1 test with a straw4 ,best when quite fresh4 ,,spiced ,,gingerbread4 ,one cup of ,porto ,rico molasses1 one cup of boiling water1 butter the size of an egg1 half a teaspoonful of ground cloves1 one teaspoonful of cinnamon1 one egg1 one teaspoonful of ginger1 half a teaspoonful of soda1 a light half pound of flour1 a quarter of a cup of brown sugar4 ,melt the butter and stir into the molasses1 add the spices1 then the water4 ,sift the soda with the flour and add at the last4 ,currants and raisins stoned and chopped may be added and are an improvement4 ,the cake may be baked in a loaf or in small moulds4 ,,cream ,,gingerbread4 ,one cup of ,porto ,rico molasses1 one cup of sour cream1 two cups of sifted flour1 one teaspoonful of salt1 one teaspoonful of ginger1 one even teaspoonful of soda1 one egg1 a little cinnamon1 cloves and nutmeg1 two tablespoonfuls of brown sugar4 ,beat the egg1 sugar and spice together1 add the molasses and one cup of flour1 then the cream1 after that the other cup of flour with the soda sifted together4 ,it should be a thick batter1 and if not thick enough add a little more flour--not more than half a cup4 ,bake in a shallow pan4 ,when done the cake should be about two inches thick4 ,ice with boiled icing4 ,,ginger ,,sponge ,,cake4 ,half a cup of milk1 half a cup of molasses1 one cup of sugar1 a third of a cup of butter1 a cup and a half of flour1 half a teaspoonful of cream of tartar1 a quarter of a teaspoonful of soda sifted together with the flour1 two eggs1 one teaspoonful of ginger1 one teaspoonful of cinnamon1 and half a teaspoonful of cloves4 ,bake in a shallow pan4 ,,soft ,,gingerbread4 ,one cup of molasses1 one cup of butter1 one cup of brown sugar1 one cup of sour milk1 three and a half cups of flour1 half a teaspoonful of soda1 five eggs1 ginger1 allspice1 cloves and cinnamon to taste4 ,beat butter and sugar to a cream1 stir in the molasses and spice1 add a cup of the flour1 then part of the milk1 mix the soda with the rest of the flour and stir in alternately with the milk4 ,bake in shallow pans in a moderate oven4 ,,ginger ,,cakes4 ,three-quarters of a pound of butter1 three-quarters of a pound of granulated sugar1 one pound of flour1 one teaspoonful of ginger1 two even teaspoonfuls of soda sifted with the flour4 ,mix well together4 ,roll out1 cut in small round cakes1 brush over with white of egg1 and sprinkle with sugar and finely chopped almonds4 ,bake in a slow oven4 ,,ginger ,,snaps4--,no4 #a4 ,rub three-quarters of a pound of butter into a pound of sifted flour and mix in half a pound of brown sugar1 add six tablespoonfuls of ginger1 one teaspoonful of powdered cloves1 and two teaspoonfuls of cinnamon1 stir in a pint of ,porto ,rico molasses and the grated peel of a large lemon1 add at the last a teaspoonful of soda dissolved in tepid water4 ,beat the mixture hard with a wooden spoon1 make it into a lump of dough just stiff enough to roll4 ,cut in small cakes and bake in a moderate oven4 ,,ginger ,,snaps4--,no4 #b4 ,one pint of ,porto ,rico molasses1 one pound of brown sugar1 one pound of butter1 two pounds of flour1 two tablespoonfuls of ginger1 two of cinnamon1 half a tablespoonful of allspice1 a teaspoonful of nutmeg and half an ounce of soda4 ,beat butter and sugar to a cream1 add the spice and molasses1 mix the soda with half of the flour and stir all together4 ,roll thin1 cut in small cakes and bake in a moderate oven4 ,,hard ,,gingerbread4 ,two cups of ,porto ,rico molasses1 one cup of brown sugar1 one cup of butter1 two tablespoonfuls of ginger1 flour to make the dough stiff enough to roll4 ,it requires to be kneaded thoroughly4 ,it is better that the dough be made the day before the cakes are to be baked that it may dry a little1 as they are spoiled if too much flour is added4 ,roll thin1 cut in oblong cakes with a jagging iron1 or in any way to suit the fancy4 ,,brandy ,,snaps4 ,one pound of flour1 a quarter of a pound of butter1 a quarter of a pound of brown sugar1 three-quarters of a pound of maple syrup4 ,mix the ingredients well together and drop on greased paper2 if it runs too much add flour1 if not enough add more maple syrup4 ,,pepper ,,nuts4--,no4 #a4 ,two pounds of flour1 one and a half pounds of sugar1 half a pound of butter1 three eggs1 two even teaspoonfuls of soda sifted with the flour1 pepper to taste4 ,beat the butter to a cream1 add the sugar and beat very light1 then the eggs and flour4 ,roll out and cut in small1 round cakes1 bake a light brown4 ,they will keep a long time4 ,,pepper ,,nuts--,no4 #b4 ,half a pound of butter beaten to a cream1 then add three-quarters of a pound of sugar1 three egg yolks beaten light1 half a cup of cream1 two ounces of almonds chopped very fine1 half a teaspoonful of almond extract1 a little fine cut citron1 and one pound of flour sifted with an even teaspoonful of soda4 ,mix well together1 roll out and cut in small1 round cakes and bake a light brown4 ,,tea ,,cakes4 ,one pint of cream1 four heaping tablespoonfuls of granulated sugar1 two eggs1 a little cinnamon2 beat well together and stir into it enough flour to roll4 ,roll out about a quarter of an inch thick1 brush over with white of egg and sift sugar and cinnamon over it1 cut into cakes about a finger long and one inch wide4 ,bake a delicate brown4 ,,fig ,,cake4 ,half a cup of butter1 one cup of granulated sugar1 half a cup of milk1 two cups of flour1 two rounded teaspoonfuls of baking powder1 the whites of four eggs4 ,beat the butter and sugar to a cream1 stir the milk and one cup of the flour together and add to the butter and sugar4 ,sift the remaining cup of flour and the baking powder together1 beat the whites of egg to a stiff froth and stir alternately with the flour into the other ingredients4 ,grease three layer cake tins well1 divide the batter evenly and bake from seven to ten minutes4 ,,filling4--,boil without stirring until it is clear one cup of sugar wet with a little water2 remove from the fire and stir into it three-quarters of a cup of figs chopped fine and a quarter of a cup of currants1 washed and dried4 ,spread two of the layers with this1 put them together and ice top and sides with a plain icing made as follows3 ,the whites of two eggs beaten to a froth and one and a half cups of powdered sugar stirred into it and flavored with almond extract4 ,,ginger ,,layer ,,cake4 ,two cups of flour1 one cup of ,porto ,rico molasses1 one cup of milk1 the third of a cup of butter1 one egg1 one slightly heaping teaspoonful of soda sifted with the flour1 one heaping teaspoonful of ginger1 one cup of currants4 ,beat the egg a little1 add the molasses with the butter melted and stirred into it1 then the currants1 about half the milk1 all of the flour1 beat well and add the rest of the milk4 ,bake in two cakes in a quick oven from twelve to fifteen minutes4 ,use the chocolate filling1 given for chocolate layer cake1 and ice the top and the sides with the same4 ,,orange ,,cake4 ,beat to a cream the yolks of four eggs with one cup of granulated sugar1 to which add the whites of two eggs beaten to a stiff froth1 one-half cup of milk alternately with one and a half cups of sifted flour into which a teaspoonful and a half of baking powder has been well mixed4 ,beat well and bake in three layers if the pans are large1 or four if small1 in a quick oven from seven to ten minutes1 try with a broom straw1 and when it comes out clean remove from the oven4 ,don't let them bake a moment too long1 or they will not absorb the icing4 ,,filling4--,the whites of two eggs beaten to a stiff froth1 to which add a cup of powdered sugar1 pouring it in all at once and beating hard1 then the grated rind of an orange--select one dark in color--and the juice4 ,the mixture should be like a thick cream4 ,spread thickly on the cake while hot1 and to what is left add enough sugar--about half a cupful--for frosting to harden4 ,ice the top and sides4 ,this is a delicious cake1 easily and quickly made4 ,,pineapple ,,cake4 ,make the cake by the same recipe as for orange cake4 ,bake in three layers4 ,,filling4--,the whites of two eggs beaten to a stiff froth and a cup of powdered sugar4 ,grate enough fresh pineapple to have three-quarters of a cup of fruit4 ,strain1 add the juice to the whites of eggs and sugar4 ,divide it1 and into one part add the fruit strained from the juice4 ,use this for the filling4 ,to the rest beat in half a cup of sugar and half a teaspoonful of almond extract1 and ice the top and sides of the cake4 ,it should be done while the cake is hot4 ,this1 as well as the orange cake1 will keep in tin fresh for a week4 ,,chocolate ,,layer ,,cake4 ,half a cup of butter1 two cups of sugar1 three whole eggs1 or the whites of six1 one cup of milk1 three cups of flour1 two even teaspoonfuls of cream of tartar and one teaspoonful of soda4 ,beat butter and sugar to a cream1 add the eggs beaten together1 sift the cream of tartar and soda in the flour1 add the flour alternately with the milk4 ,bake in four or five layers4 ,,chocolate ,,filling4--,take two unbeaten whites of eggs and a cup and a half of powdered sugar and beat them together4 ,stir over the fire until smooth and glossy two ounces of ,baker's unsweetened chocolate grated1 with half a cup of powdered sugar and four tablespoonfuls of boiling water1 remove from the fire and stir while hot into the eggs and sugar1 and when it is cool spread the top and sides1 and set the cake in the oven for a moment to dry the icing4 ,,poor ,,man',s ,,cake 7a ,norwegian ,recipe74 ,twenty yolks of eggs1 five whites of eggs1 a pound and a quarter of sugar1 one pint of sweet cream or rich milk1 a sherry glass of cognac1 one cup of melted butter1 a little pounded cardamom seed1 and enough flour to roll thin4 ,beat the eggs together until light1 add the sugar and beat again1 then the cream1 cognac and butter4 ,melt the butter and pour off from the salt4 ,cinnamon may be used instead of cardamom seed4 ,roll the dough as thin as paper1 cut with a jagging iron in oblong pieces1 slit one end with the iron and pass the other end through it4 ,fry in boiling fat1 drain on paper1 and when perfectly cold put in a stone jar4 ,these cakes will keep for months4 ,,venison ,,cakes 7a ,norwegian ,recipe74 ,six eggs beaten light with three-quarters of a pound of sugar1 one cup of sweet cream or rich milk1 a pound and a half of flour4 ,when these ingredients are well mixed add four ounces of well washed butter1 stir well together4 ,mix with the flour a little less than an even teaspoonful of ammonia1 powdered fine--the cakes will rise better--and flavor with cardamom or cinnamon4 ,roll the dough with the hands until about the thickness of the little finger1 cut in pieces about three inches long--the ends bias--lap them and snip with scissors or a knife around the outside to make points1 then fry in boiling fat as crullers4 ,these also keep a long time4 ,,seed ,,cakes4 ,a cup and a half of granulated sugar1 a cup and a half of butter1 four eggs1 one tablespoonful of caraway seed and flour to roll4 ,beat the butter and sugar to a cream1 add the yolks beaten light1 then the caraway seed4 ,beat the whites of eggs to a stiff froth and add alternately with the flour--do not make the dough stiff4 ,roll thin1 cut in small cakes and bake in a quick oven4 ,,drop ,,cakes4 ,a cup of butter1 a cup and a half of sugar1 four eggs1 a pint of flour1 a cup of currants1 half a cup of sweet milk1 a teaspoonful of baking powder4 ,drop with a teaspoon on greased pans and bake in a quick oven ten minutes4 ,,lebkuchen4 ,half a pound of granulated sugar1 half a pound of strained honey1 half a pound of candied orange peel1 half a pound of citron1 half a pound of almonds blanched and cut fine1 an even teaspoonful of bicarbonate of potash pounded very fine and a sherry glass of rum poured over it twenty-four hours before it is used1 an even teaspoonful of cloves1 an even teaspoonful of cinnamon1 an even teaspoonful of powdered cardamom seed1 the rind of half a lemon grated1 and two eggs4 ,put the honey in a saucepan and let it come to a boil1 pour it over the sugar in a mixing bowl and stir well1 then add the flour1 mix thoroughly1 and set in a cool place for twenty-four hours4 ,then cut all the fruit fine and mix with the other ingredients thoroughly1 beat the eggs and add to the mixture1 put in the rum and potash last1 stir well1 and let it stand for an hour or two4 ,roll the dough out about a quarter of an inch thick1 cut into cakes about three inches wide and five long1 bake in a quick oven ten or fifteen minutes4 ,do not use more than two ounces of flour in rolling out the cakes4 ,ice them while hot4 ,,icing4--,half a pound of sugar and the juice of half a lemon and the same quantity of water as of lemon juice2 stir together and spread on very thin4 ,,macaroons 7a ,bavarian ,recipe74 ,blanch and chop fine half a pound of almonds4 ,beat the whites of three eggs to a stiff froth1 add half a pound of sugar and then the nuts4 ,drop from a small spoon on paraffine paper on a baking sheet and bake a delicate brown in a cool oven4 ,,chocolate ,,macaroons 7a ,bavarian ,recipe74 ,two ounces of almonds chopped fine1 the whites of three eggs beaten to a stiff froth1 stir in six ounces of sugar and an ounce and a half of grated chocolate1 then add the almonds4 ,bake in a cool oven4 ,,soda ,,cakes4 ,three egg yolks1 a pint and a half of cream1 three-quarters of a pound of butter1 an even teaspoonful of soda1 one pound and a half of sugar1 and flour enough to roll4 ,roll very thin and cut in small cakes2 put half a blanched almond in the middle of each4 ,bake in a slow oven4 ,,walnut ,,wafers4 ,beat two eggs very light and add to them half a pound of brown sugar2 beat again and stir in half a cup of flour with a quarter of a teaspoonful of baking powder1 a third of a teaspoonful of salt and half a cup of walnut meats slightly chopped4 ,drop in small spoonfuls on buttered tins1 not too close together1 and bake brown4 ,the dough should not be too thin2 try one or two and if too thin add a very little more flour4 ,,jode ,,cakes 7a ,norwegian ,recipe74 ,three egg yolks1 a pint and a half of cream1 three-quarters of a pound of butter1 an even teaspoonful of soda1 one pound and a half of sugar and flour enough to roll4 ,roll very thin and cut in small cakes2 put half a blanched almond in the middle of each4 ,bake in a slow oven4 ,,frosting4 ,three-quarters of a cup of powdered sugar to the white of one egg1 flavoring to taste4 ,beat the white of egg to a stiff froth and turn all the sugar into it2 see that the sugar is free from lumps1 beat hard and flavor according to the cake4 ,,boiled ,,icing4 ,one cup of granulated sugar1 five tablespoonfuls of boiling water1 the white of one egg beaten to a stiff froth4 ,put the sugar and water over the fire and boil until it threads from the spoon2 then turn it into the beaten egg1 beat briskly for a few minutes1 flavor with vanilla1 lemon or almond1 according to the cake4 ,while the cake is still warm1 sprinkle with flour and spread the icing on with a broad knife4 ,pies4 ,,plain ,,pastry4 ,four cups of sifted flour1 one cup of butter1 a pinch of salt1 three heaping teaspoonfuls of granulated sugar1 two tablespoonfuls of lemon juice1 four tablespoonfuls of ice water and the yolks of two eggs4 ,this quantity will make two pies4 ,rub the butter1 flour1 salt and sugar together thoroughly1 then add the yolks of eggs1 lemon juice and water and work all together into a paste4 ,put the dough on a pastry board1 divide in four equal parts1 roll each part the size required for the pie plates4 ,,puff ,,paste4 ,one pound of flour1 one pound of butter and one cup of ice water4 ,sift the flour1 weigh it and turn into a mixing bowl2 pour the water gradually into it1 stirring constantly with a spoon2 turn the dough out on the pastry board and beat or knead it until it blisters and is so elastic that it can be stretched without tearing4 ,then set it away on ice4 ,wash the butter1 squeeze out the salt and water and lay it on a plate on ice4 ,roll the dough as nearly square as possible1 lay the butter in the center of it1 fold over one side of the paste1 then the other1 flatten slightly with the rolling pin1 fold over the ends of the dough until they meet2 turn the dough over and roll twice1 fold again and put the paste on the ice2 let it remain for twenty minutes4 ,repeat this twice1 allowing the pastry to rest twenty minutes each time4 ,this makes in all six rolls and three times of rolling4 ,press very lightly with the rolling pin1 cut off each time what is needed for a pie or number of patties1 that the dough will not be worked over more than is necessary4 ,the trimmings may be used for cheese straws by cutting and sprinkling them with grated ,parmesan cheese and a dash of cayenne pepper2 or may be baked in crescents for garnishing4 ,in baking1 rinse the pans with cold water and brush the pastry over with beaten egg4 ,make the pastry in a cool room4 ,,to ,,make ,,one ,,squash ,,or ,,pumpkin ,,pie4 ,one cup of squash1 one egg mixed unbeaten with the squash1 a cup and a half of sugar1 one milk cracker rolled fine1 half a teaspoonful each of ginger1 cinnamon and nutmeg1 a pinch of salt and a dash of cayenne pepper4 ,after these are well mixed1 add half a cup of milk4 ,bake in either puff or plain paste4 ,,sweet ,,rissoles4 ,roll out some puff paste into a thin sheet1 cut as many rounds with a large patty cutter as are needed2 put a spoonful of any kind of jam1 strawberry1 raspberry1 currant1 etc41 or mince meat or puree of apples on each1 moisten the edges of the pastry with water1 fold one-half over the other1 making them into half moons1 brush with beaten egg and bake in a quick oven4 ,they may be varied by sifting coarse sugar and nuts over them before baking4 ,,richmond ,,maids ,,of ,,honor4 ,half a pound of dry curd1 commonly called cottage or pot cheese1 six ounces of butter1 four eggs1 a glass of brandy1 six ounces of sugar1 one white potato1 one ounce of sweet almonds chopped fine and a few drops of almond extract1 the juice of one and the grated rind of two lemons1 and a little nutmeg4 ,mix the curds and butter together1 beat sugar and eggs to a cream1 add the potato mashed smooth and fine1 the almonds1 the grated rind and juice of lemon and the nutmeg2 beat well and add to the curds and butter1 mix thoroughly and bake in tartlet pans or pie plates lined with puff paste4 ,,cheese ,,cakes4 ,put a pint of milk on to boil1 beat four eggs light and stir into the milk2 when it is a thick curd remove from the fire and when cool mash it very fine1 add to it four ounces of breadcrumbs4 ,beat to a cream half a pound of butter and half a pound of sugar1 add the curds and bread2 beat four eggs until very thick and light and pour them into this mixture2 then add gradually one tablespoonful of sherry and one of brandy and one of rose-water1 and a teaspoonful of cinnamon1 and lastly a quarter of a pound of currants well washed4 ,line either pie plates or shallow cake pans with puff paste1 pour in the mixture and bake in a quick oven4 ,they should be served cold and eaten the day they are baked4 ,,cocoanut ,,pie 7a ,southern ,recipe74 ,one cup of freshly-grated cocoanut1 one cup of sugar1 three eggs1 half a lemon1 juice and grated rind1 one-half cup of cream1 one-half cup of butter and one-half cup of cocoanut milk4 ,beat butter and sugar to a cream1 add other ingredients1 the yolks of eggs beaten very light with the cream1 the lemon juice and rind and lastly the whites of eggs beaten to a stiff froth4 ,line a dish with puff paste1 pour the mixture in and bake in a moderate oven three-quarters of an hour4 ,,lemon ,,pie 7a ,southern ,recipe74 ,the yolks of four eggs beaten to a cream with one cup of granulated sugar and the grated rind of one lemon4 ,peel the lemon1 removing every particle of white skin1 cut into thin slices2 have a pie plate lined with puff paste1 arrange the slices of lemon on the paste1 add enough milk to the eggs and sugar to fill the plate1 pour it in1 and bake until set4 ,beat the whites of eggs to a stiff froth1 and stir in two large heaping tablespoonfuls of sugar1 put on top of the pie and bake a light brown4 ,,mince ,,meat4 ,one pound of granulated sugar1 one pound of raisins1 one pound of currants1 half a pound of citron1 half a dozen lemons1 grated rind and juice1 the pulp of eight oranges1 the grated rind of three1 half a pound of almonds blanched and chopped1 three pounds of greenings1 after they are pared1 cored and chopped fine1 three heaping teaspoonfuls of powdered cinnamon1 an even teaspoonful of allspice1 a quarter of a teaspoonful of cloves1 an even teaspoonful of salt1 three-quarters of a pound of butter melted1 a cup and a half of sherry and a cup of brandy4 ,seed the raisins and soak them with the currants in just water enough to cover1 stew until tender1 and add when cold with the water to the other ingredients4 ,mix thoroughly1 stirring in the melted butter at the last4 ,let it stand for several days4 ,the brandy and wine may be omitted and more lemons and oranges used to flavor it4 ,at each baking it is well to add a little sugar and chopped apple4 ,this will keep all winter or longer in a cool place1 if the brandy and wine are not omitted4 ,candies4 ,,chocolate ,,caramels--,no4 #a4 ,six pounds of light brown sugar1 one pound of butter1 one pound of chocolate1 one pint of cream1 one pint of milk1 paraffine as large as a walnut1 one teaspoonful of cream of tartar4 ,flavor with vanilla4 ,put all the ingredients together and boil until it is brittle in water2 flavor and pour into buttered tins and mark in squares before it is quite cold4 ,,chocolate ,,caramels4--,no4 #b4 ,one pint of fresh milk1 three ounces of chocolate1 grated1 two pounds of granulated sugar1 half a teaspoonful of cream of tartar4 ,stir until melted1 then add half a pint of cream1 cook until the mixture is brittle in ice water1 then turn into a pan well greased and mark in squares when almost cold4 ,,chocolate ,,caramels4--,no4 #c4 ,a quarter of a pound of chocolate1 grated1 one large cup of granulated sugar1 one cup of milk and a heaping tablespoonful of butter1 a quarter of a teaspoonful of cream of tartar4 ,boil all together1 stirring all the time1 until the syrup hardens in cold water1 and just before taking from the fire add a teaspoonful of vanilla4 ,beat the syrup as soon as removed from the fire1 and keep it up until it is too stiff to beat any longer--if it is beaten a minute and a half it will do well4 ,turn out of the saucepan into a greased pan and before it is quite cold cut in squares4 ,,chocolate ,,cream ,,peppermints4 ,mix together two cups of granulated sugar and half a cup of cream1 boil until it holds well together in cold water1 or can be rolled between the fingers1 flavor with oil of peppermint1 remove from the fire and stir until the cream is stiff enough to mould into balls4 ,use powdered sugar on the hands while moulding4 ,melt an ounce of chocolate and dip the balls1 which should be as large as hazel nuts1 in this1 using a long pin for the purpose1 and lay them on paraffine paper4 ,any flavoring may be used instead of peppermint4 ,,candy 7to ,pull74 ,two cupfuls of granulated sugar1 half a cup of water1 one tablespoonful of vinegar1 butter the size of a walnut4 ,boil the sugar and water without stirring until it is brittle when tried in cold water1 add the butter and vinegar just before it is done4 ,flavor with any extract preferred1 pour into buttered soup plates1 and when cool enough to handle pull until white4 ,,chestnuts ,,glace4 ,skin the chestnuts and cover with cold water1 let them cook gently until tender1 when a large needle can be run through them easily4 ,drain and drop them in cold water4 ,after two hours drain again and put them in a bowl1 cover them with a rich syrup that has been skimmed and boiled until clear4 ,it must be boiling when poured over the chestnuts4 ,cover the bowl with a heavy paper and let it stand for twelve hours1 drain off the syrup1 bring it to the boiling point and turn it over the chestnuts again and put away for another twelve hours4 ,repeat this process three times1 then drain the syrup off and the chestnuts are ready for use4 ,use the large imported chestnuts1 remove the shells and boil the nuts4 ,the brown skin can then be easily removed with a penknife4 ,they are very nice but very troublesome to prepare4 ,,cocoanut ,,cakes4 ,one pound of granulated sugar1 half a pound of grated cocoanut1 half a cup of water and a saltspoonful of cream of tartar4 ,boil the sugar and water together until1 when dropped in cold water1 it can be rolled between the fingers into a ball4 ,remove from the fire1 stir with a wooden spoon until it becomes white and thick like cream1 add the cocoanut1 ,stir well and drop with the spoon on paraffine paper or a tin baking sheet1 and form into thin round cakes4 ,set away to dry4 ,,hoarhound ,,candy4 ,put a tablespoonful of dried hoarhound leaves in a cup and pour over them half a cupful of boiling water1 cover and let it steep until cold1 strain and pour it over a pound of granulated sugar and a tablespoonful of vinegar4 ,boil without stirring1 and if any scum rises to the top remove it4 ,test the candy in cold water1 when brittle remove from the fire and pour into a buttered pan4 ,mark into squares before it is cold1 or break into irregular pieces4 ,,marshmallows4 ,powder very fine eight ounces of gum arabic1 dissolve it in three gills of water over a slow fire and strain4 ,simmer an ounce and a half of marshmallow roots in two gills of water1 for ten minutes1 closely covered4 ,strain and reduce to one gill4 ,add this with half a pound of sugar to the dissolved gum4 ,boil until it becomes a thick paste1 stirring constantly4 ,add the whites of four eggs beaten to a stiff froth and a teaspoonful of vanilla extract4 ,remove from the fire1 pour into a pan dusted thickly with cornstarch and when cool cut into squares with a sharp knife1 roll in pulverized sugar and pack in a tin box4 ,,nougat4 ,a pound of granulated sugar1 one teaspoonful of salt1 one cup of blanched and finely chopped almonds or peanuts1 or it may be made of mixed nuts4 ,dissolve the sugar in a spider over the fire without water1 stirring constantly1 and when entirely melted mix in the nuts quickly and pour at once into a well greased pan1 and before it is cold mark in squares4 ,this is very nice pounded fine in a mortar or ground in a mill to sprinkle over custards just before serving4 ,,panoche 7a ,spanish ,recipe74 ,two cups of dark brown sugar1 one cup of chopped walnuts1 half a cup of milk1 butter the size of a walnut4 ,cook the sugar and milk together1 boiling gently from seven to ten minutes1 until1 when tried in water1 it holds well together1 and can be rolled into a soft ball4 ,remove from the fire4 ,have the chopped nuts in a large bowl1 pour over them a teaspoonful of vanilla extract1 pour the candy over them and beat with long1 rapid strokes until it begins to thicken--it should be like a cream wafer--turn out on paraffine paper1 and break it or cut in pieces4 ,,peppermint ,,drops4 ,two cups of granulated sugar1 half a cup of cold water1 a tiny pinch of cream of tartar4 ,boil ten minutes without stirring1 let the sugar melt slowly that it may not burn4 ,add eight drops of oil of peppermint while still on the fire4 ,when removed from the stove beat with an egg-beater until it falls in long drops1 when drop quickly on paraffine paper4 ,,pralines4 ,two cups of granulated sugar1 one-half cup of water1 two cups of pecans1 hickory nuts or ,english walnuts4 ,put the water and sugar on to boil1 let it cook without stirring until it threads1 remove from the fire and stir in the nuts until they are sugared4 ,spread on paraffine paper to cool4 ,,vassar ,,fudge4 ,two cups of sugar1 two squares or one ounce of ,baker's unsweetened chocolate1 a scant cup of milk1 one tablespoonful of butter4 ,boil for ten minutes until it holds well together when dropped in cold water4 ,take from the fire1 flavor with a teaspoonful of vanilla extract1 beat from three to five minutes until thick and creamy1 turn into a buttered pan and cut in squares4 ,preserves4 ,,preserve ,,of ,,mixed ,,fruits4 ,five pounds of ripe currants or cherries1 five pounds of granulated sugar1 two pounds of seeded raisins1 the pulp of six oranges cut in small pieces1 and the rind of two oranges cut fine4 ,boil three-quarters of an hour4 ,grapes can be used instead of currants or cherries4 ,,red ,,currant ,,jam4 ,pick the currants from the stems1 weigh them1 and allow three-quarters of a pound of white sugar to a pound of the fruit4 ,put the currants in a preserving kettle1 mash them a little to prevent them from sticking to the kettle1 and boil for fifteen minutes1 then add the sugar and boil rapidly for ten minutes4 ,bottle and seal tight4 ,,red ,,currant ,,jelly4 ,berries for jelly must be picked when the weather is dry4 ,pick them over1 taking out all leaves1 etc41 put them in the kettle and mash them a little to get enough juice to keep them from burning2 stir constantly1 and as soon as hot wring them dry through a cheese cloth4 ,measure the liquid and to every pint of juice allow one pound of sugar4 ,put the juice on the fire and boil fifteen minutes1 then add the sugar and boil fifteen minutes more1 skimming thoroughly4 ,pour into glasses while hot2 let them stand until the next day and cover4 ,very often jelly is soft1 and always from one of two reasons3 either the berries have been picked immediately after a rain or the sugar is adulterated4 ,,red ,,currant ,,syrup4 ,the currants must be fresh and perfectly ripe and picked in dry weather4 ,wash and put them in either a porcelain-lined or a granite-ware kettle1 stir until they are tender1 as for currant jelly1 then remove from the fire and wring them as dry as possible in a cheese cloth4 ,measure the juice and return it to the fire1 let it cook fifteen minutes1 then add a pound of granulated sugar to each quart of juice1 boil gently fifteen minutes1 skimming as long as the scum rises4 ,bottle and cork well and keep in a dark place4 ,raspberry and strawberry syrup are made in the same way1 only mashing and straining the fruit and measuring the juice before cooking4 ,,black ,,currant ,,syrup4 ,pick from the stems and mash them1 a few at a time1 in a bowl or granite saucepan with a potato masher1 then put them in a stone jar and let them stand for two days1 stirring well each day4 ,wring them through a cheese cloth1 and if wanted sweet cook with sugar as red currant syrup4 ,the juice can be bottled without sugar or cooking1 and will keep for years4 ,it is used for sauces or fruit soups1 etc4 ,,cranberry ,,jam4 ,put five quarts of cranberries in a preserving kettle with two quarts of water and boil gently until the fruit is tender1 then add three pounds and three-quarters of granulated sugar1 boil until the fruit is clear1 skimming carefully4 ,put in glasses and when cold seal4 ,it keeps well4 ,,gooseberry ,,jelly4 ,use the large ,english gooseberries and follow directions for currant jelly4 ,,gooseberry ,,jam4 ,three-quarters of a pound of sugar to every pound of fruit4 ,put the fruit on by itself in a porcelain-lined or granite-ware saucepan1 mash and stir well to keep from burning1 and boil one hour4 ,then add the sugar and boil one hour more4 ,,grape ,,jam4 ,press with the fingers the pulp from grapes--,muscat or ,concord grapes make the best jam--seed and measure them1 allowing a cup of sugar to each cup of fruit4 ,put the skins on and cook until tender1 when almost done add the pulp1 and when all is tender add the sugar and boil until thick4 ,,pineapple ,,jam4 ,pare the fruit and carefully take out the eyes1 then grate it on a coarse grater1 rejecting the cores1 weigh it1 and to each pound of fruit take a pound of sugar4 ,sprinkle it over the grated pines1 let it stand over night4 ,in the morning1 boil for ten or fifteen minutes over a quick fire4 ,put in tumblers and when cold cover4 ,,raspberry ,,or ,,strawberry ,,jam4 ,allow three-quarters of a pound of sugar to a pound of fruit4 ,put the fruit in a preserving kettle over the fire and boil fifteen minutes1 mashing a little to prevent sticking to the kettle4 ,then add the sugar and boil ten minutes1 skimming carefully2 turn into glasses and seal when cold4 ,,orange ,,marmalade4 ,select smooth1 thin-skinned1 juicy oranges4 ,take twenty-one1 and five lemons4 ,cut the rind very thin from a third of the fruit1 and boil it in two quarts of water until it can be pierced easily with a broom straw4 ,drain from the water and cut in fine strips with scissors1 add this to the pulp of the oranges and lemons after removing all the white bitter skin and pips from the fruit4 ,weigh and allow a pound of sugar to a pound of fruit1 put in a porcelain-lined or granite-ware kettle and cook until clear4 ,put in glasses and when cold cover with brandied paper and seal4 ,,pumpkin ,,chips4 ,slice very thin and chip about four pounds of pumpkin1 put in an earthenware bowl1 and cover it over night with four and a half pounds of granulated sugar and the juice of one dozen lemons4 ,boil the lemon peel until tender and cut in small thin chips and add to the juice1 etc4 ,in the morning1 boil together until perfectly clear and crisp4 ,pickles1 ,sauces1 etc4 ,,ripe ,,cucumber ,,pickle4 ,pare and seed the cucumbers4 ,slice each cucumber lengthwise in four pieces or cut it in fancy shapes1 cover with cold vinegar and let them stand for twenty-four hours4 ,drain and put them in fresh vinegar with two pounds of sugar1 and one ounce of cassia buds to one quart of vinegar4 ,boil for twenty minutes and put in jars4 ,,sweet ,,pickled ,,peaches4 ,select fine1 fresh1 ripe1 but not soft peaches1 peel and weigh them4 ,to every seven pounds of fruit take five pounds of granulated sugar1 a pint of vinegar1 two tablespoonfuls of cinnamon and one tablespoonful of cloves1 tie the spices up in a muslin bag1 add a few pieces of stick cinnamon and a few allspice4 ,put the fruit in a stone jar1 bring the sugar1 vinegar and spice to a boil1 pour over the peaches1 cover and let them stand until the next day1 scald the syrup again and pour over the fruit1 and so on1 until it has been done in all seven times4 ,take out the bag of spice and put the fruit with the syrup into jars and seal4 ,these are much more delicious than peaches that are cooked4 ,,sweet ,,pickled ,,plums4 ,follow the recipe for sweet pickled peaches4 ,,spiced ,,currants4 ,take seven pounds of fresh and perfectly ripe currants1 pick them over1 wash and stem them and put in a granite-ware or porcelain-lined kettle1 with five pounds of granulated sugar1 one even tablespoonful of cloves1 one tablespoonful of cinnamon1 one dessertspoonful of allspice1 one pint of best cider vinegar4 ,boil an hour and a half1 put in jars and when cold seal4 ,,chili ,,sauce4 ,four dozen ripe tomatoes1 eight green peppers1 three cups of chopped onion1 eight cups of cider or wine vinegar1 two cups of brown sugar1 two teaspoonfuls of ginger1 three teaspoonfuls of cinnamon1 two teaspoonfuls of allspice1 two teaspoonfuls of cloves1 eight tablespoonfuls of salt4 ,skin the tomatoes and put them in the kettle over the fire2 as soon as the water runs from them1 take out half of it1 then put in the onions and peppers chopped1 boil together four hours1 stir constantly the last hour to prevent burning1 then add the other ingredients and simmer long enough thoroughly to mix them4 ,put the sauce in small bottles1 cork tight and seal and keep in a dark place4 ,,chili ,,pepper ,,sauce4 ,twenty ripe tomatoes1 six green peppers and four white onions chopped fine1 two cups of best wine or cider vinegar1 one cup of sugar1 two tablespoonfuls of salt1 two even teaspoonfuls of ground mace1 two teaspoonfuls of nutmeg1 two teaspoonfuls of cloves1 one teaspoonful of celery seed4 ,boil an hour and bottle while hot4 ,very nice to serve with baked beans4 ,,mustard ,,pickles4 ,one quart each of tiny whole cucumbers1 large cucumbers sliced1 green tomatoes sliced and small button onions1 one large cauliflower divided into flowerettes1 and four green peppers cut fine4 ,make a brine of four quarts of water and one pint of salt1 pour it over the mixed vegetables and let it stand covered twenty-four hours4 ,then scald it and turn into a colander to drain4 ,mix one cup of flour1 six tablespoonfuls of mustard1 and one tablespoonful of turmeric with enough vinegar to make a smooth paste1 add one cup of granulated sugar and sufficient vinegar to make two quarts in all4 ,boil this mixture until it is thick and smooth1 stirring constantly1 then add the vegetables and heat them through4 ,,ripe ,,tomato ,,pickle4 ,a peck of perfectly ripe tomatoes1 two quarts of fine cooking salt1 half a pound of ground mustard1 one ounce of cloves1 two green peppers1 two or three onions and one pound of brown sugar4 ,pierce the tomatoes with a silver fork or broom straw1 put them in a stone jar with salt in alternate layers4 ,throw away all the liquor made by standing one week4 ,return to jar and cover with cold water1 cover and let it stand twenty-four hours4 ,drain again thoroughly1 throw away the water1 return the tomatoes to the jar and cover with cold vinegar1 having added to the fruit1 the onions and peppers sliced1 with the mustard1 cloves and sugar4 ,after they have stood three weeks they are ready for use4 ,,green ,,tomato ,,pickles4 ,one peck of sliced tomatoes1 eight onions1 one pound of bell peppers1 one pound of horse radish1 one pound of white mustard seed1 half a pound of black mustard seed1 half an ounce of whole cloves1 half an ounce of stick cinnamon1 half an ounce of pepper corns1 one or two nutmegs and four pounds of sugar4 ,select the tomatoes when they are beginning to turn white1 slice and lay them in salt for twenty-four hours4 ,drain and put in the kettle1 which should be of granite ware or porcelain lined1 with the peppers1 onions and horse radish chopped1 and sprinkle the mustard seeds over all4 ,tie the spices in a thin muslin bag and cover the whole with best wine vinegar1 boil until tender and clear in appearance4 ,the peppers should have all the seeds removed4 ,half a cup of dry mustard is considered by some an improvement4 ,,gooseberry ,,catsup4 ,boil ten pounds of large ,english gooseberries1 seven pounds of coffee sugar1 and three pints of vinegar together for an hour and a half4 ,then add two tablespoonfuls of cinnamon1 one of allspice and one of cloves and boil half an hour longer4 ,put in jars and seal4 ,,raspberry ,,vinegar4 ,put a pound of fine fruit into a bowl and pour over it a quart of the best wine or cider vinegar4 ,next day strain the liquor on a pound of fresh raspberries4 ,the following day do the same4 ,do not squeeze the fruit1 but drain as dry as possible by lightly pressing it4 ,the last time strain it through muslin previously wet with vinegar to prevent waste4 ,put into a preserving kettle with a pound of sugar to every pint of juice4 ,stir until the sugar is melted and let it cook gently for five minutes1 skim it4 ,when cold1 bottle and cork well4 ,sweet ,sauces4 ,,fruit ,,sauce4 ,put a cupful of granulated sugar in a saucepan1 pour over it two and a half cupfuls of boiling water1 let it boil a few minutes1 then add two heaping tablespoonfuls of butter1 two even teaspoonfuls of cornstarch rubbed to a paste with a little cold water1 then add a cupful of canned fruit or a glass of any kind of fruit or jelly liked and the juice of a lemon4 ,press through a fine sieve and serve with fritters or puddings4 ,,fresh ,,fruit ,,sauce4 ,follow the above recipe1 using a cupful of pure juice of the fruit desired and the juice of either a half or whole lemon4 ,,orange ,,sauce4 ,beat four egg yolks1 three ounces of sugar1 a teaspoonful of flour and the grated rind of one orange together until light1 add a pint of boiling milk and stir over the fire until thick1 taking care that it does not curdle1 remove from the fire and add a liqueur glass of curacao1 and beat until light and foaming4 ,,banana ,,sauce4 ,rub two bananas through a fine sieve4 ,put half a cup of granulated sugar in a saucepan with one cup of boiling water1 add the banana pulp to it1 let it come to a boil1 and skim if necessary4 ,rub a heaping tablespoonful of butter with half a tablespoonful of flour1 stir into it a little of the liquid1 and then add to that in the saucepan2 add the juice and grated rind of half a lemon1 and it is ready to serve4 ,,foaming ,,sauce4 ,beat to a cream a cup of sugar and a quarter of a cup of butter1 and add to it two tablespoonfuls of wine or fruit juice1 or in winter fruit syrup4 ,if the latter1 use only three-quarters of a cup of sugar4 ,at serving time add a quarter of a cup of boiling water1 stir well1 then add the white of an egg beaten to a stiff froth4 ,beat until the sauce foams4 ,,hard ,,sauce4 ,cream one tablespoonful of butter1 stir in four tablespoonfuls of powdered sugar and beat until very light1 then add a teaspoonful of boiling water and beat again4 ,flavor to suit taste4 ,,southern ,,sauce4 ,beat four tablespoonfuls of brown sugar with two tablespoonfuls of butter to a cream1 and add the well-beaten yolks of two eggs1 set the bowl in a pan of hot water on the stove and stir until thick1 add a glass of sherry1 stir well and it is ready to serve4 ,,vanilla ,,sauce4 ,put a pint of rich milk in a double boiler1 sweeten with two tablespoonfuls of granulated sugar4 ,while the milk is coming to the boiling point beat the yolks of four eggs until light and creamy1 add the hot milk to the eggs1 stirring briskly1 then turn it into the boiler1 stirring rapidly until it thickens1 remove from the fire1 turn into a bowl1 flavor with vanilla extract and serve very cold4 ,,sauce ,,for ,,noodle ,,pudding4 ,four egg yolks1 four ounces of sugar1 a quarter of a cup of sherry1 one teaspoonful of potato flour1 half a cup of water1 the rind of half and the juice of one lemon4 ,beat quickly over hot water until the sauce thickens1 then serve at once4 ,,maple ,,syrup ,,sauce4 ,half a pound of maple sugar dissolved in half a cup of cream1 or rich milk4 ,if the latter is used add a teaspoonful of butter4 ,savory ,sauces4 ,in making sauces great care should be taken to have the saucepans scrupulously clean and only granite-ware or porcelain-lined saucepans should be used1 especially where there is any acid as in tomatoes or pickles4 ,never use an iron spider except for browning butter and flour together as they will not brown in a saucepan4 ,,vegetable ,,stock ,,for ,,sauces4 ,take any kinds of vegetables convenient1 such as parsnips1 celery1 carrots1 turnips1 green pepper1 onion1 leek1 parsley1 celery tops1 celery root1 ,jerusalem artichokes1 a bay leaf1 two cloves1 two allspice1 and cook in water until tender2 strain1 pressing all from the vegetables4 ,the water ,jerusalem artichokes are boiled in is valuable for sauces4 ,the liquid from canned peas is also excellent4 ,care must be taken in putting the vegetables together not to let any one predominate1 turnip especially1 as it makes a sauce very bitter4 ,,coloring ,,for ,,sauces1 ,,soups1 ,etc4 ,melt a quarter of a pound of granulated sugar in a spider1 cook until it is a very dark1 rich brown1 almost black1 stir constantly4 ,great care must be taken that it does not burn4 ,when done pour over it a quart of boiling water and let it cook until the caramel is entirely dissolved1 pour it out and when cold strain and bottle4 ,it will keep indefinitely and a tablespoonful will give color to a pint of liquid4 ,,olive ,,sauce4 ,melt a heaping tablespoonful of butter in a spider and when it begins to brown stir into it a heaping tablespoonful of flour1 let it cook until a very dark brown1 but be careful not to let it burn1 then add enough rich vegetable stock to make a thick cream-like sauce4 ,have ready some olives--six or seven1 that have been boiled a few minutes in water and cut from the stones1 add these to the sauce1 season with pepper and salt to taste1 bring to the boiling point and serve4 ,,sauce ,,hollandaise4 ,one-quarter of a pound of butter1 one-quarter of a cup of water1 one-quarter of a teaspoonful of salt1 the juice of a quarter of a lemon1 a dash of cayenne1 and the yolks of three eggs4 ,beat the butter to a cream and stir in the yolks of eggs1 one at a time1 then the lemon juice1 salt and pepper4 ,set the bowl it is mixed in in a pan of boiling water on the fire1 beating constantly with an egg beater1 and when it begins to thicken stir in gradually the boiling water4 ,when it is as thick as soft custard it is done4 ,great care must be taken not to let it remain too long on the fire or it will curdle4 ,,drawn ,,butter ,,or ,,cream ,,sauce4 ,melt a large heaping tablespoonful of butter and stir into it a heaping teaspoonful of flour1 let them cook together without browning and add by degrees a cup of hot milk4 ,,curry ,,sauce4 ,curry sauce is made by adding curry powder to taste to a white sauce4 ,it may likewise be added to a brown sauce4 ,,cheese ,,sauce4 ,a white or cream sauce with grated ,parmesan cheese added to taste4 ,,tomato ,,sauce4 ,melt a large tablespoonful of butter in a saucepan over the fire1 when it bubbles put into it a small onion and half a green pepper1 if convenient1 chopped very fine4 ,simmer gently for a few minutes1 then stir in a heaping teaspoonful of flour1 and add four nice1 fresh tomatoes peeled and cut small--canned tomatoes may be used--a gill of vegetable stock1 a clove and part of a bay leaf1 and pepper and salt to taste4 ,let it cook gently for half an hour and press through a fine sieve4 ,,sauce ,,tartare may be made by beating a small tablespoonful of butter to a cream1 adding salt1 pepper1 dry mustard and sugar to taste and the raw yolk of an egg4 ,add a tablespoonful of olives1 small cucumbers and capers chopped very fine and a few drops of onion juice4 ,serve with mock fish cutlets and croquettes4 ,,sauce ,,piquante4 ,melt a heaping tablespoonful of butter in a spider and when it bubbles stir into it a heaping tablespoonful of flour1 cook until it turns a dark brown1 taking care not to let it burn1 add to it enough well-seasoned vegetable stock to make the sauce the proper consistency1 then pour it into a granite-ware saucepan and add one small cucumber pickle1 two olives and a few capers1 all chopped very fine2 season with salt and pepper to taste4 ,sandwiches4 ,,cheese ,,sandwiches4 ,half a pound of grated cheese1 one tablespoonful of butter1 the yolks of two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise dressing4 ,mix the ingredients thoroughly2 butter before cutting from the loaf some slices of brown or white home-made bread2 spread with the mixture and fold together4 ,,celery ,,sandwiches4 ,use dainty little baking powder biscuits freshly baked but cold1 or white home-made bread for these sandwiches4 ,only the very tender part of celery should be used and chopped fine and put in iced water until needed4 ,add a few chopped walnuts to the celery and enough mayonnaise dressing to hold them together2 butter the bread before cutting from the loaf1 spread one slice with the mixture and press another over it4 ,if biscuits are used1 split and butter them4 ,they should be small and very thin for this purpose and browned delicately4 ,,nut ,,and ,,cream ,,cheese ,,sandwiches4 ,boston brown bread buttered on the loaf and cut in very thin slices2 spread with a filling of cream cheese and chopped walnut meats2 press a buttered slice over it4 ,they may be cut in fingers1 rounds or half-moons4 ,the proportion is three-quarters of a cup of nuts to a ten-cent package of ,philadelphia cream cheese4 ,this quantity will make a large number of sandwiches4 ,,nut ,,sandwiches4 ,graham1 rye1 and ,boston brown bread make very nice sandwiches4 ,butter the loaf and cut in very thin slices1 sprinkle with chopped nuts and fold together4 ,,whole ,,wheat ,,bread ,,and ,,peanut ,,sandwiches4 ,chop the nuts very fine1 butter the bread before cutting from the loaf1 sprinkle the nuts thickly over the butter1 press two slices together4 ,boston brown bread with raisins is also nice for these sandwiches4 ,,olive ,,sandwiches4 ,prepare the bread and butter as for other sandwiches4 ,it may be cut in squares1 rounds or triangles to suit the fancy4 ,stone and chop as many ,queen olives as needed and mix with them enough mayonnaise dressing to hold together1 spread half the number of bread slices with the mixture and cover with the other half4 ,brown1 rye1 whole wheat or white bread may be used4 ,home-made is preferable1 but it must be twelve hours old4 ,sandwiches may be sweet or savory1 may be cut round1 square1 or in triangles4 ,sundries4 ,,crackers ,,and ,,cheese ,,toasted4 ,butter some zepherettes and sprinkle thickly with grated ,parmesan cheese1 bake in a quick oven1 or toast on a gridiron2 serve hot4 ,,crackers ,,with ,,cream ,,cheese ,,and ,,guava ,,jelly4 ,spread zepherettes with cream cheese and dot with ,guava jelly4 ,,welsh ,,rarebit4 ,half a pound of ,american cheese1 two butter balls1 two eggs1 half a teaspoonful of mustard1 a saltspoonful of salt1 a dash of cayenne pepper1 half a cup of milk and an even saltspoonful of soda4 ,cut the cheese fine1 melt the butter in a chafing dish or spider1 stir the mustard1 salt and pepper with it1 then add the cheese and milk2 when the cheese is dissolved add the eggs slightly beaten and stir until it thickens4 ,serve on toast4 ,,cheese ,,souffle4 ,melt one tablespoonful of butter in a spider1 add to it a slightly heaping tablespoonful of flour and one cup of hot milk1 half a teaspoonful of salt1 a dash of cayenne pepper and one cup of grated ,parmesan cheese2 then add the yolks of three eggs beaten light1 remove from the fire and let it cool2 then add the whites of eggs beaten stiff1 turn into a pudding dish1 bake twenty-five minutes and serve immediately4 ,,cheese ,,straws4 ,take two ounces of flour and three ounces of ,parmesan cheese grated 7it is better to buy the cheese by the pound and have it grated at home71 and two ounces of butter4 ,rub the butter into the flour1 add the cheese and a little salt and cayenne pepper1 and make into a paste with the yolk of an egg2 roll the paste out in a sheet about an eighth of an inch thick and five inches wide and cut in narrow strips2 bake in a hot oven about ten minutes4 ,,pate ,a ,,chou ,,for ,,soups4 ,put a gill of milk and an ounce of butter into a saucepan over the fire2 when it comes to the boiling point add two ounces of sifted flour2 stir with a wooden spoon until thick and smooth1 then add two eggs1 one at a time1 beating briskly2 remove from the fire and spread out thin1 cut in pieces1 the size of a small bean1 put them in a sieve1 dredge with flour1 shake it well and fry in boiling fat until a nice brown4 ,add to the soup after it is in the tureen4 ,a ,,filling ,,for ,,patties4 ,break two eggs in a bowl1 add a little salt and white pepper1 a few drops of onion juice and four tablespoonfuls of cream1 beat slightly2 turn into a buttered tin cup1 stand in a saucepan with a little boiling water in it on the stove1 cover and cook until stiff--about three or four minutes--remove from the fire1 turn out of the cup4 ,when ready to use cut in half-inch slices and then into stars or any fancy shape preferred1 or into dice4 ,make a cream sauce thicker than for other uses1 that it may not run through the pastry2 put them in the sauce1 bring to the boiling point and fill the patties just as they are to be served4 ,,gruel ,,of ,,kernel ,,flour ,,or ,,middlings4 ,put a pint of boiling water in a saucepan over the fire2 mix two heaping teaspoonfuls of the flour with a little cold water and stir into the boiling water4 ,let it boil twenty minutes1 add a little cream to it and salt4 ,very nutritious4 ,,koumyss4 ,dissolve a third of a cake of compressed yeast in a little tepid water2 take a quart of milk1 fresh from the cow1 or warmed to blood heat1 and add to it a tablespoonful of sugar and the dissolved yeast4 ,put the mixture immediately in beer bottles with patent stoppers1 filling to the neck1 and let them stand for twelve hours where bread would be set to rise--that is1 in a temperature of #fh or #gj degrees--then stand the bottles upside down on ice until wanted4 ,,home-,,made ,,baking ,,powder4 ,procure from a reliable druggist one-half pound of the best bicarbonate of soda1 one pound of cream of tartar and one-half pound of ,kingsford's cornstarch4 ,mix thoroughly and sift three times1 put up in small tins4 ,the best baking powder4 ,,vanilla ,,extract4 ,one ounce of ,mexican vanilla bean1 two ounces of loaf sugar1 eight ounces of ,french rose water1 twenty-four ounces of alcohol #ie per cent4 ,cut up the bean and pound with the sugar in a mortar1 sift and pound again until all is a fine powder4 ,mix the alcohol and rose water2 put the vanilla in a paper filter1 pour over it a little of the liquid at a time until all is used2 filter again if not all is dissolved4 ,paper filters may be obtained at any of the large drug stores4 ,the extract may be darkened by using a little caramel4 ,,vanilla ,,sugar4 ,half a pound of loaf sugar1 half an ounce of ,mexican vanilla beans4 ,cut the beans very fine1 pound in a mortar with the sugar2 sift and pound again until all is fine4 ,bottle and cork tight and keep in a dark place4 ,,spinach ,,for ,,coloring4 ,pound some spinach in a mortar1 adding a little water2 squeeze through a cheese cloth1 put in a saucepan over the fire1 bring to a boil2 when it curdles remove from the stove4 ,strain through a very fine sieve2 what remains on the under part of the sieve is the coloring4 ,it is used for coloring pistache ice cream1 jellies1 etc4 ,,tomato ,,paste ,,for ,,sandwiches4 ,skin and cut small three large tomatoes1 cook until tender and press through a sieve fine enough to retain the seeds2 return to the fire1 add two ounces of butter1 two ounces of grated bread crumbs and two ounces of grated ,parmesan cheese4 ,when it boils stir a beaten egg quickly into it1 remove at once from the fire4 ,it must not boil after the egg is added1 as it will curdle4 ,turn the mixture into a bowl and when cold1 if it is not for immediate use1 cover with melted butter4 ,,cheese ,,paste ,,for ,,sandwiches4 ,boil two eggs hard1 separate the yolks from the whites1 mash the yolks smooth and chop the whites very fine2 mix and put through a vegetable press1 then add butter the size of a small egg and three heaping tablespoonfuls of grated ,american cheese4 ,beat together until it is a fine1 smooth paste4 ,if not salt enough add a little1 and also dry mustard1 if liked4 ,miscellaneous ,recipes4 ,,tooth ,,powder4 ,precipitated chalk1 seven ounces2 ,florentine orris1 four ounces2 bicarbonate of soda1 three ounces2 powdered white ,castile soap1 two ounces2 thirty drops each of oil of wintergreen and sassafras4 ,sift all together and keep in a glass jar or tin box4 ,a very valuable recipe for hardening the teeth4 ,,japanese ,,cream4 ,four ounces of ammonia1 four ounces of white ,castile soap cut fine1 two ounces of alcohol1 two ounces of ,price's glycerine and two ounces of ether4 ,put the soap in one quart of water over the fire2 when dissolved add four quarts of water2 when cold add the other ingredients1 bottle and cork tight4 ,it will keep indefinitely4 ,it should be made of soft water or rain water4 ,to wash woolens1 flannels1 etc41 take a teacup of the liquid to a pail of lukewarm water1 and rinse in another pail of water with half a cup of the cream4 ,iron while damp on the wrong side4 ,for removing grass stains1 paint1 etc1 use half water and half cream4 ,,orange ,,flower ,,lotion ,,for ,,the ,,complexion4 ,dissolve a slightly heaping tablespoonful of ,epsom salts in a pint of imported orange flower water 7,chiris de ,grasse71 and add to it one tablespoonful of witch hazel4 ,apply with a soft linen cloth4 ,very refreshing in warm weather and an excellent remedy for oiliness of the skin4 ,,bay ,,rum4 ,three-quarters of an ounce of oil of bay1 one ounce of loaf sugar1 one pint of alcohol1 #ie per cent41 two quarts of new ,new ,england rum and three pints of rectified spirits1 #fj per cent4 ,roll the sugar until fine and beat into the oil of bay1 add the alcohol1 then the ,new ,england rum and spirits4 ,let it stand for several days in a demijohn1 shaking occasionally2 then filter through blotting paper4 ,the filters may be purchased at a druggist's4 ,care should be taken to buy the oil at a reliable place4 ,,fine ,,lavender ,,water4 ,two ounces finest oil of lavender1 one ounce essence of musk1 one-half ounce essence of ambergris1 one-half ounce oil of bergamot and one-half gallon of rectified spirits4 ,mix the ingredients1 keep in a demijohn for several days1 shaking occasionally4 ,then filter and bottle4 ,,good ,,hard ,,soap4 ,five pounds of grease1 one quart and one cup of cold water1 one can of potash1 one heaping tablespoonful of borax1 two tablespoonfuls of ammonia4 ,dissolve the potash in the water1 then add the borax and ammonia and stir in the lukewarm grease slowly and continue to stir until it becomes as thick as thick honey2 then pour into a pan to harden4 ,when firm cut into cakes4 ,grease that is no longer fit to fry in is used for this soap4 ,strain it carefully that no particles of food are left in it4 ,it makes no difference how brown the grease is1 the soap will become white and float in water4 ,it should be kept a month before using4 ,,polish ,,for ,,hard ,,or ,,stained ,,wood ,,floors4 ,eight ounces of yellow beeswax1 two quarts of spirits of turpentine1 one quart of ,venetian turpentine4 ,cut the wax in small pieces and pour the spirits over it--it will soon dissolve2 then bottle4 ,apply with a flannel or soft cloth4 ,it keeps the floors in excellent order4 ,,contents4 ,,breads1 ,,rolls1 ,etc4 ,,page ,biscuits1 ,beaten1 ,no4 #a #ac #b #ac ,baking ,powder #ac ,cream #ac ,rolls1 ,french #ad ,windsor #ad ,elizabetti's #ae ,rye ,flour #ae ,gluten #ae ,parker ,house #ae ,boston ,brown ,bread #af with ,raisins #af ,stewed #af ,graham ,bread #ag ,rye ,bread #ag ,quick ,white ,bread #ag ,date ,bread #ag ,coffee ,bread1 ,no4 #a #ah #b #ah ,norwegian ,rolls and ,zwieback #ah ,rice ,muffins #ai ,laplands #ai ,english ,muffins #ai ,graham ,popovers #bj ,gems #bj ,gems of ,kernel 7,middlings7 and ,white ,flour #bj ,rye ,meal #bj ,corn ,batter ,bread #ba ,bread #ba ,griddle ,cakes #ba ,white ,bread ,griddle ,cakes #bb ,boston ,brown ,bread ,griddle ,cakes #bb ,waffles #bb ,rolls1 ,epicurean #bb ,bread from ,rummer ,flour #bc ,biscuits of ,kernel or ,graham ,flour #bc ,,eggs4 ,eggs1 to soft boil #bd hard boil #bd a la ,creme #bd au ,gratin #bd ,nun's ,toast #be a la ,maitre d',hotel #be ,timbales of #be ,stuffed with ,mushrooms #bf with ,cream #bf ,curried #bf ,stuffed #bg and ,fried #bg ,fricasseed #bg ,chops #bh ,omelet1 ,plain #bh with ,cheese #bh ,mushrooms #bh ,tomatoes #bi ,eggs1 ,poached with ,tomato ,catsup #bi in ,cream #bi in ,tomatoes #bi in a ,brown ,sauce #cj ,,soups4 ,cream of ,jerusalem ,artichokes #ca ,asparagus #ca ,lima ,beans #cb ,cauliflower #cb ,celery #cc ,chestnuts #cc ,cucumbers #cc ,summer ,squash #cd ,lettuce #cd ,mushrooms #ce ,green ,peas #ce ,rice #cf ,spinach #cf ,carrot #cg ,celeriac #cg ,mock ,clam #cg ,corn and ,tomato #ch ,crecy #ch ,curry #ch ,mock ,fish #ci ,norwegian ,sweet #dj ,onion #dj ,green ,pea1 ,no4 #a #da #b #da ,potato #da ,puree of ,vegetables #db ,turnips #db ,vegetable #db ,tomato #dc ,barley #dc ,black ,bean1 with ,mock ,meat ,balls #dd ,,entrees4 ,egg ,border1 with ,rice and ,curry ,sauce #de ,rice ,border1 with ,vegetables or hard-boiled ,eggs in ,cream ,sauce #de ,mock ,chicken1 a ,timbale of1 with ,sauce #de ,spaghettina1 a ,mould of #df ,spinach1 a ,border ,mould of1 with ,filling #dg ,mock ,codfish ,balls #dh ,fish ,balls1 in ,curry or ,cream ,sauce #dh ,fish1 7a ,norwegian ,dish7 #di ,meat #di ,spaghettina ,chops #ej ,tomato ,chops #ej ,fried ,bread1 a ,savory #ea ,mock ,fish ,chops #ea 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for ,patties #afb ,gruel of ,kernel ,flour or ,middlings #afb ,koumyss #afc ,home-made ,baking ,powder #afc ,vanilla ,extract #afc ,sugar #afc ,spinach1 for ,coloring #afd ,tomato ,paste1 for ,sandwiches #afd ,cheese #afd ,,miscellaneous ,,recipes4 ,tooth ,powder #afe ,japanese ,cream #afe ,orange ,flower ,lotion1 for the ,complexion #afe ,bay ,rum #afe ,fine ,lavender ,water #aff ,good ,hard ,soap #aff ,polish for ,hard or ,stained ,wood ,floors #aff ,transcriber's ,note3 ,the following is a list of corrections made to the original4 ,the first line is the original line1 the second the corrected one4 curacoa1 and beat until light and foaming4 curacao1 and beat until light and foaming4 ,salad a la ,macedoine #ia ,salad a la ,macedoine #ia ,nalesneky 7a ,russian recipe47 #aac ,nalesneky 7a ,russian recipe7 #aac