,transcriber's ,note3 ,please note that this book was published decades ago and nutritional opinion has changed in some ways4 ,in particular1 people are now generally advised not to eat raw eggs4 ,please use caution when following these recipes4 ,illustration3 ,cover ,fifty-,two ,,sunday ,,dinners ,a ,book of ,recipes ,arranged on a unique plan1 combining helpful suggestions for appetizing1 well-balanced menus1 with all the newest ideas and latest discoveries in the preparation of tasty1 wholesome cookery ,illustration ,written and ,compiled by ,,mrs4 ,,elizabeth ,o4 ,,hiller ,founder and ,principal of the ,chicago ,domestic ,science ,school1 and a noted writer and lecturer on culinary subjects ,published by ,,the ,n4 ,k4 ,,fairbank ,,company ,,chicago ,,new ,,york ,,st4 ,,louis ,,new ,,orleans ,,montreal ,copyrighted #aiac1 by ,the ,n4 ,k4 ,fairbank ,company ,and the passage of years shall not dim in the least ,the glory and joy of our ,sabbath-day feast4 --,eugene ,field ,,price1 #a4jj ,,introduction ,,to the modern wide-awake1 twentieth-century woman efficiency in household matters is quite as much a problem as efficiency in business is to the captains of industry4 ,how to make pure food1 better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally4 ,the average housewife is intensely interested in the result of these findings1 and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine4 ,the eternal feminine question is1 ,what shall we have for dinner to-day8 ,it is not always the easiest thing in the world to think of a seasonable menu1 nor to determine just the right combination that will furnish a meal appetizing and well-balanced in food values4 ,furthermore1 both the expense and the amount of work entailed in preparation must be considered4 ,this ,cook ,book is especially designed to meet just that pressing daily need of the housewife4 ,it presents for her guidance a menu for every ,sunday dinner in the year2 it suggests dishes which are seasonable as well as practical2 it tells in a simple1 intelligent manner just how these dishes can be made in the most wholesome and economical form2 and the recipes have all been especially made for this book and tested by that eminent expert1 ,mrs4 ,elizabeth ,o4 ,hiller4 ,the title of #eb ,sunday ,dinners has been given the book because ,sunday dinners as a rule are a little more elaborate than the other dinners of the week1 but from these menus may be gleaned helpful hints for daily use4 ,while climatic conditions differ somewhat in various sections of the country1 we have tried to approximate the general average1 so that the suggestions might be as valuable to the housewife in ,new ,england as to the housewife in the ,west or ,south1 or vice versa4 ,simplicity1 economy and wholesomeness have been given preferred attention in the preparation of these recipes1 many of which are here presented for the first time4 ,in the interest of health and economy a number of the recipes suggest the use of ,cottolene--a frying and shortening medium of unquestioned purity--in place of butter or lard4 ,cottolene is a vegetable shortening1 pure in source and manufactured amid cleanly favorable surroundings4 ,it is no new1 untried experiment1 having been used by domestic science experts and thousands of housewives for nearly twenty years2 to them ,cottolene for shortening and frying is equal to butter at half the price1 better and more healthful than lard--and more economical than either4 ,we1 therefore1 offer no apologies for the small proportion of recipes specifying the use of ,cottolene1 and suggest that a trial will convince any housewife that ,cottolene makes better food than either butter or lard1 and is preferable from the standpoints of efficiency1 economy and healthfulness4 ,we commend this book to your critical inspection and test1 believing you will find it convenient1 helpful1 unique and pointing the way to better and more economical living4 ,,the ,n4 ,k4 ,,fairbank ,,company4 ,for ,all ,shortening and ,frying ,use ,,cottolene ,,years ago nothing but butter or lard were used for shortening and frying2 to-day the visible supply of these two products is insufficient to supply the demand1 taking into consideration the amount of butter required for table use4 ,furthermore1 as the demand increased it outgrew the supply of butter and lard1 with the result that prices were materially advanced2 and1 incidentally1 the quality has been lowered4 ,naturally1 under such conditions scores of substitutes have been offered as shortening and frying mediums--some meritorious1 but mostly inferior4 ,cottolene is not offered the housewife as a cheap imitation of either butter or lard1 but as a vegetable product which is superior to either for cooking purposes4 ,because it happens to be about half the price of butter1 or less1 is but an additional reason1 from a purely economical standpoint1 for its use4 ,the main argument for the use of ,cottolene is the purity of its ingredients and the wholesomeness of the food prepared with it4 ,there isn't an ounce of hog fat in ,cottolene1 and from cottonfield to kitchen human hands never touch the product4 ,it is pure and absolutely free from taint or contamination from source to consumer4 ,packed in our patent1 air-tight tin pails1 ,cottolene reaches you as fresh as the day it was made4 ,lard and butter are sold in bulk1 and do not have this protection4 ,cottolene is always uniform in quality1 and because of its freedom from moisture it goes one-third farther than butter or lard1 both of which contain about #bj of water4 ,it is much more economical than lard2 about #ej more so than butter4 ,cottolene contains no salt1 and is richer in shortening properties than either butter or lard4 ,two-thirds of a pound of ,cottolene will give better results than a pound of either butter or lard4 ,because ,cottolene is made from sweet and pure oils1 refined by our own special process1 it makes food more digestible4 ,its use insures light1 flaky pie-crust2 it makes deliciously crisp1 tender doughnuts2 for cake-making it creams up beautifully and gives results equal to the best cooking butter2 muffins1 fritters1 shortcake and all other pastry are best when made with ,cottolene2 it makes food light and rich1 but never greasy4 ,cottolene heats to a higher temperature than butter or lard1 and cooks so quickly the fat has no chance to soak in4 ,you can fry fish in ,cottolene and use the remaining fat for frying potatoes or other food4 ,the odor of fish will not be imparted to the other food fried in the fat4 ,cottolene is just as pure and healthful as olive oil1 and is unqualifiedly recommended by leading physicians1 domestic science authorities and culinary experts as wholesome1 digestible and economical4 ,the use of ,cottolene in your frying and shortening will both save you money and give you better results4 ,,how ,,to ,,use ,,cottolene ,the ,general ,care of ,cottolene ,exercise the same care and judgment with ,cottolene as you would with butter1 lard or olive oil2 keep it in a moderately cool place when not in use1 just as you would butter--so that its best qualities may be preserved4 ,moreover1 just because you occasionally buy strong butter or rancid lard which your grocer has kept in too warm a place1 you do not denounce all butter or lard and give up their use2 neither would it be fair to condemn ,cottolene simply because your grocer may not have kept it properly4 ,no fat will keep sweet indefinitely without proper care4 ,the ,use of ,cottolene for ,shortening ,of course1 the recipes in this book indicate the exact amount of ,cottolene to be used4 ,in your other recipes1 however1 a general1 and important1 rule for the use of ,cottolene is3 ,use one-third less ,cottolene than the amount of butter or lard given in your recipe4 ,for cake-baking1 cream the ,cottolene as you would butter1 adding a little salt2 ,cottolene contains no salt4 ,for other pastry handle exactly the same as directed for either butter or lard1 using one-third less4 ,the ,use of ,cottolene in ,frying ,in sauting1 browning or shallow frying 7as it is sometimes called7 use only enough ,cottolene to grease the pan4 ,the ,cottolene should be put into the pan while cold and1 after the bottom of the pan is once covered with the melted ,cottolene1 more can be added as desired4 ,add more fat when you turn the food4 ,cottolene can be heated to a much higher temperature without burning than either butter or lard1 but--unless allowed to heat gradually--the ,cottolene may burn and throw out an odor1 just as would any other cooking-fat4 ,for deep frying1 have ,cottolene at least deep enough to cover1 or float1 the article being fried1 heating slowly4 ,for uncooked mixtures1 such as doughnuts1 fritters1 etc41 test with one-inch cubes of stale bread4 ,the cubes of bread should brown a golden brown in one minute2 or test with a bit of dough1 which should rise at once to the top with some sputtering4 ,make this test always1--never trust your eye4 ,the fat should be kept at an even temperature4 ,for cooked mixtures1 such as croquettes1 fish balls1 etc41 the cube of bread should brown a golden brown in #dj seconds4 ,uncooked fish and meat are better when covered with bread crumbs1 to keep the crisp crust desired in frying food 7see note on ,egging and ,crumbing under ,culinary ,hints1 ,page #ab74 ,the fat should be hot at first1 that it may not penetrate2 then reduce the heat1 that the food may cook till done1 without burning4 ,crumbed food is usually arranged in a croquette basket before placing it in the hot fat4 ,this prevents the food from moving about1 which sometimes causes the crust to loosen from the food1 allowing it to absorb the fat4 ,never let the fat heat to smoking point1 for then it is burning hot1 and the food will burn on the outside while the inside remains raw and uncooked4 ,cook only three or four pieces at once1 for more will chill the fat and prevent perfect frying4 ,after the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper4 ,care of ,cottolene ,after ,frying ,after the frying is done1 the fat should be allowed to stand in a cool place to permit any sediment to settle4 ,when cool1 pour the fat carefully through a double fold of cheesecloth1 or through a fine strainer4 ,it is then ready for use4 ,cottolene does not retain the taste or odor from any article whatever that may be fried in it1 and it may be used over and over again4 ,you may from time to time1 add fresh ,cottolene to it as your quantity diminishes1 but the frying qualities of the ,cottolene are not affected by the shrinkage of the fat4 ,what ,noted ,cooking ,experts ,think of ,cottolene4 ,,the high regard in which ,cottolene is held by all those who have made a careful study of food preparation and food values is conclusively shown by the following testimonials received from famous authorities on ,domestic ,science3 ,mrs4 ,sarah ,tyson ,rorer ,principal ,philadelphia ,cooking ,school and ,culinary ,editor ,the ,ladies' ,home ,journal4 ,i use ,cottolene in every and all the ways that one would use lard1 also in the preparation of sweet cakes4 ,i consider it an important frying medium and a much more healthful product than lard4 99 99 99 99 99 ,marion ,harland ,author of the famous ,marion ,harland ,cook ,book4 ,many years ago ,i discontinued the use of lard in my kitchen and substituted for it--as an experiment--,cottolene1 then comparatively a new product4 ,since my first trial of it ,i can truly say that it has given complete satisfaction1 whether it is used alone1 as 'shortening1' or in combination with butter in pastry1 biscuit1 etc41 or in frying4 ,i honestly believe it to be the very best thing of its kind ever offered to the ,american housekeeper4 99 99 99 99 99 ,mrs4 ,janet ,m4 ,hill ,editor ,boston ,cooking ,school ,magazine4 ,for several years ,i have used ,cottolene in my own kitchen and find it very satisfactory4 ,i am glad to commend it4 99 99 99 99 99 ,miss ,jennie ,underwood ,superintendent ,the ,new ,york ,cooking ,school4 ,we have used ,cottolene for some time in our classes here and are more than pleased with the results1 all agreeing that it is a very valuable article4 ,as a shortening agent in pastry1 biscuit1 etc41 it has proved all that you claim for it1 and as a frying agent it is entirely satisfactory4 99 99 99 99 99 ,miss ,mary ,arline ,zurhorst ,principal ,national ,school ,domestic ,arts and ,science1 ,washington1 ,d4 ,c4 ,not only have we found ,cottolene invaluable as a frying agent1 no matter how delicate the composition of the article to be cooked1 but also as a substitute for the shortening in pastries and sweets it has no equal4 99 99 99 99 99 ,these are but a few4 ,other well known authorities who have tested ,cottolene and recommend its use are3 ,mrs4 ,f4 ,a4 ,benson ,mrs4 ,emma ,p4 ,ewing and ,mrs4 ,christine ,terhune ,herrick ,eminent ,physicians ,endorse the ,wholesomeness of ,cottolene ,,nine-,,tenths of all human ailments are due primarily to indigestion or are aggravated because of it4 ,the chief cause of indigestion is food prepared with lard4 ,the following are but brief extracts from letters received1 showing the high esteem in which ,cottolene is regarded as a cooking medium by physicians ranking among the highest in the profession4 ,j4 ,hobart ,egbert1 ,a4 ,m41 ,m4 ,d41 ,ph4 ,d4 ,from an article in the ,medical ,summary1 entitled1 ,available ,facts for ,consumptives and ,others with ,wasting ,diseases4 ,in cooking food1 we would recommend the preparation known as ',cottolene1' a wholesome combination of fresh beef suet and purest cottonseed oil4 ,this preparation is both economical and convenient1 free from adulteration and impurities1 and dietetic experiments conclusively show that incorporated in food it yields to the body available nourishment4 99 99 99 99 99 ,r4 ,ogden ,doremus1 ,m4 ,d41 ,,ll4 ,d4 ,professor of ,chemistry1 ,toxicology and ,medical ,jurisprudence1 ,bellevue ,hospital ,medical ,college1 ,new ,york4 ,as a substitute for lard1 which is its purpose1 ,cottolene possesses all the desirable qualities of lard without having the objectionable features inherent in all products obtained from swine4 99 99 99 99 99 ,dr4 ,james ,page ,emery ,from an article in the ,american ,housekeeper entitled ,the ,most ,healthful of ,all ,cooking ,fats4 ,cottolene1 being essentially a vegetable product1 forms the most healthful and nutritious cooking medium known to the food experts and medical profession4 99 99 99 99 99 ,wm4 ,jago1 ,f4 ,i4 ,c41 ,f4 ,c4 ,s4 ,that eminent chemist1 ,william ,jago1 than whom there is no higher authority on cooking fats1 reports as follows from ,brighton1 ,england3 ,i find ,cottolene to consist practically of #ajj per cent pure fat1 the following being the actual results obtained by analysis3 ,percentage of ,pure ,fat1 #ii4ihb4 ,i found the 'shortening' effect of #ab ozs4 of ,cottolene practically equal to that of #a lb4 best butter4 ,for hygienic reasons1 ,cottolene may be used with safety as a perfectly harmless and innocuous substitute for other fats employed for dietetic purposes4 99 99 99 99 99 ,other eminent physicians who have endorsed and recommended ,cottolene are3 ,henry ,seffmann1 ,m4,d41 ,professor of ,chemistry1 ,woman's ,medical ,college of ,pennsylvania1 ,philadelphia2 ,prof4 ,jesse ,p4 ,battershall1 ,ph4,s41 ,f4,c4,s41 ,chemist ,u4,s4 ,laboratory1 ,new ,york2 ,dr4 ,allen ,mc,lane ,hamilton1 ,new ,york1 ,n4,y42 ,dr4 ,edw4 ,smith1 ,analyst ,new ,york ,state ,board of ,health4 ,,how ,,to ,,measure ,,one cup1 or one tablespoon1 or one teaspoon1 means a full measure--all it will hold of liquid1 and even with the rim1 or edge1 of dry material4 ,all measurements in this book are level unless otherwise stated1 and the quantities indicated are designed for a family of six persons4 ,stir up all packed materials1 like mustard in its box1 and sift flour before measuring4 ,fill cup without shaking down1 and dip spoon in material1 taking up a heaped measure1 then with a knife scrape off toward the tip till you have level measure4 ,pack butter or ,cottolene in cup so there will be no air spaces4 ,a scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup4 ,divide a level spoon lengthwise for a half measure1 and a half spoon crosswise for quarters or eighths4 ,a pinch means about one-eighth1 so does a saltspoon2 less means a dash or a few grains4 ,a rounded tablespoon means filled above the rim as much as the spoon hollow below1 and equals two of level measure4 ,it also equals one ounce in weight1 and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg1 giving us the old-time measure of butter size of an egg1 or two ounces1 or one-fourth the cup4 ,except in delicate cake1 or where it is creamed with sugar1 and in pastry--where it should be chilled to make a flaky crust1 ,,cottolene or butter may be most quickly and economically measured after it is melted4 ,keep a small supply in a granite cup1 and when needed1 stand the cup in hot water1 and when melted1 pour the amount desired into the spoon or cup4 ,for all kinds of breakfast cakes1 it is especially helpful to measure it in this way4 ,soda1 baking powder1 spices1 etc41 are generally measured with a teaspoon1 level measure1 for this gives the proportional amount needed for the cup measure of other materials4 ,,standard ,,table ,,of ,,weights ,,and ,,measures 7,all measurements are made level7 ,liquids #fj drops #a teaspoon #c teaspoons #a tablespoon #a tablespoon #a_/b ounce #d tablespoons #a_/d cup or #a_/b gill #b gills #a cup #b cups #a pint #b cups milk or water #a pound ,solids #b tablespoons flour #a ounce #d cups flour #a pound or #a quart #b solid level cups of butter or ,cottolene #a pound #a_/b solid level cup butter #a_/d pound #b tablespoons granulated sugar #a ounce #b cups granulated sugar #a pound #b-a_/b cups powdered sugar #a pound #b solid cups chopped meat #a pound #b tablespoons butter 7solid and level7 #a ounce #d tablespoons butter 7solid and level7 #a_/d cup #d tablespoons coffee #a ounce #i large eggs #a pound ,time ,tables for ,cooking ,baking ,bread1 ,cakes and ,puddings ,loaf bread #dj to #fj m4 ,rolls1 ,biscuit #aj to #bj m4 ,graham gems #cj m4 ,gingerbread #bj to #cj m4 ,sponge-cake #de to #fj m4 ,plain cake #cj to #dj m4 ,fruit cake #b to #c hrs4 ,cookies #aj to #ae m4 ,bread pudding #a hr4 ,rice and ,tapioca #a hr4 ,indian pudding #b to #c hrs4 ,plum pudding #b to #c hrs4 ,custards #ae to #bj m4 ,steamed brown-bread #c hrs4 ,steamed puddings #a to #c hrs4 ,pie-crust about #cj m4 ,potatoes #cj to #de m4 ,baked beans #f to #h hrs4 ,braised meat #c to #d hrs4 ,scalloped dishes #ae to #bj m4 ,baking ,meats ,beef1 sirloin1 rare1 per lb4 #h to #aj m4 ,beef1 sirloin1 well done1 per lb4 #ab to #ae m4 ,beef1 rolled rib or rump1 per lb4 #ab to #ae m4 ,beef1 long or short fillet #bj to #cj m4 ,mutton1 rare1 per lb4 #aj m4 ,mutton1 well done1 per lb4 #ae m4 ,lamb1 well done1 per lb4 #ae m4 ,veal1 well done1 per lb4 #bj m4 ,pork1 well done1 per lb4 #cj m4 ,turkey1 #aj lbs4 wt4 #c hrs4 ,chickens1 #c to #d lbs4 wt4 #a to #a-a_/b hrs4 ,goose1 #h lbs4 #b hrs4 ,tame duck #dj to #fj m4 ,game duck #cj to #dj m4 ,grouse1 ,pigeons #cj m4 ,small birds #ae to #bj m4 ,venison1 per lb4 #ae m4 ,fish1 #f to #h lbs42 long1 thin fish #a hr4 ,fish1 #d to #f lbs42 thick ,halibut #a hr4 ,fish1 small #bj to #cj m4 ,freezing ,ice ,cream #cj m4 ,boiling ,coffee #c to #e m4 ,tea1 steep without boiling #e m4 ,cornmeal #c hrs4 ,hominy1 fine #a hr4 ,oatmeal1 rolled #cj m4 ,oatmeal coarse1 steamed #c hrs4 ,rice1 steamed #de to #fj m4 ,rice1 boiled #ae to #bj m4 ,wheat ,granules #bj to #cj m4 ,eggs1 soft boiled #c to #f m4 ,eggs1 hard boiled #ae to #bj m4 ,fish1 long1 whole1 per lb4 #f to #aj m4 ,fish1 cubical1 per lb4 #ae m4 ,clams1 ,oysters #c to #e m4 ,beef1 corned and la mode #c to #e hrs4 ,soup stock #c to #f hrs4 ,veal1 ,mutton #b to #c hrs4 ,tongue #c to #d hrs4 ,potted pigeons #b hrs4 ,ham #e hrs4 ,sweetbreads #bj to #cj m4 ,sweet corn #e to #h m4 ,asparagus1 ,tomatoes1 ,peas #ae to #bj m4 ,macaroni1 ,potatoes1 ,spinach1 ,squash1 ,celery1 ,cauliflower1 ,greens #bj to #cj m4 ,cabbage1 ,beets1 young #cj to #de m4 ,parsnips1 ,turnips #cj to #de m4 ,carrots1 ,onions1 ,salsify #cj to #fj m4 ,beans1 ,string and ,shelled #a to #b hrs4 ,puddings1 #a quart1 steamed #c hrs4 ,puddings1 small #a hr4 ,frying ,croquettes1 ,fish ,balls #a m4 ,doughnuts1 ,fritters #c to #e m4 ,bacon1 ,small ,fish1 ,potatoes #b to #e m4 ,breaded ,chops and ,fish #e to #h m4 ,broiling ,steak1 one inch thick #d m4 ,steak1 one and a half inch thick #f m4 ,small1 thin fish #e to #h m4 ,thick fish #ab to #ae m4 ,chops broiled in paper #h to #aj m4 ,chickens #bj m4 ,liver1 ,tripe1 ,bacon #c to #h m4 ,,helpful ,,culinary ,,hints ,on ,methods of ,cooking ,water boiling slowly has the same temperature as when boiling rapidly1 and will do just the same amount of work2 there is1 therefore1 no object in wasting fuel to keep water boiling violently4 ,stewing is the most economical method of cooking the cheaper and tougher cuts of meats1 fowl1 etc4 ,this method consists in cooking the food a long time in sufficient water to cover it--at a temperature slightly below the boiling point4 ,braising4 ,in this method of cooking1 drippings or fat salt pork are melted or tried out in the kettle and a bed of mixed vegetables1 fine herbs and seasoning placed therein4 ,the article being cooked is placed on this bed of vegetables1 moisture is added and the meat cooked until tender at a low temperature4 ,the last half hour of cooking the cover is removed1 so that the meat may brown richly4 ,in broiling and grilling1 the object is first to sear the surface over as quickly as possible1 to retain the rich juices1 then turn constantly until the food is richly browned4 ,pan-broiling is cooking the article in a greased1 hissing-hot1 cast-iron skillet1 turning often and drawing off the fat as it dries out4 ,sauting is practically the same as pan-broiling1 except that the fat is allowed to remain in the skillet4 ,the article is cooked in a small amount of fat1 browning the food on one side and then turning and browning on the other side4 ,frying4 ,while this term is sometimes used in the sense of sauting it usually consists of cooking by means of immersion in deep1 hot fat4 ,when frying meats or fish it is best to keep them in a warm room a short time before cooking1 then wipe dry as possible4 ,as soon as the food has finished frying1 it should be carefully removed from the fat and drained on brown paper4 ,egging and ,crumbing ,food ,use for this dry bread crumbs1 grated and sifted1 crackers rolled and sifted1 or soft stale bread broken in pieces and gently rubbed through croquette basket2 the eggs should be broken into a shallow plate and slightly beaten with a fork to mix the white thoroughly4 ,dilute the eggs in the proportion of two tablespoons cold milk or water to every egg4 ,the crumbs should be dusted on the board2 the food to be fried should be lightly crumbed all over1 then dipped into egg so as to cover the article entirely1 then rolled again in bread crumbs4 ,sometimes1 as in cooking fish1 flour is used for the first coating in place of the crumbs1 the article being then dipped into the egg mixture1 then with crumbs and then fried4 ,larding ,consists of introducing small strips of fat1 salt pork or bacon through uncooked meat4 ,to lard1 introduce one end of the lardoon 7the small strip of fat7 into a larding needle and with the pointed end take up a stitch one-half inch deep and one-half inch wide4 ,draw the needle through carefully so that the ends of the lardoon may project evenly over the surface of the meat4 ,oftentimes1 however1 thin slices of fat1 salt pork or bacon are placed over the meat as a substitute for larding1 although it does not give quite the same delicious flavor or look so attractive4 ,marinating ,consists of adding a pickle1 composed of vinegar and oil1 to the ingredients of some combination used in salad making4 ,cleaning ,cooking ,utensils ,for washing dishes and cleaning pots and pans use a solution made by dissolving a teaspoonful or so of ,gold ,dust ,washing ,powder in a dish-pan full of water4 ,if the cooking utensils have become charred or stained in cooking1 sprinkle some ,polly ,prim ,cleaner on a damp cloth and rub utensil thoroughly4 ,after scouring1 rinse the article well in hot water1 and wipe dry4 ,use ,polly ,prim ,cleaner also1 for cleaning cutlery and for keeping the refrigerator clean and sweet4 ,january ,hail6 hail6 the ,new ,year1 ring the bells ,till music echoes o'er the dells1 ,play merry tunes1 sing merry songs1 ,for joy to this ,new ,year belongs4 --,raymond4 ,illustration ,,editor',s ,,note3 ,this menu--the first of the year--has been prepared rather more elaborately than the customary ,sunday menus1 with the thought that it might serve also as suggestion for a ,new ,year's ,dinner4 ,sidenote3 ,january ,first ,sunday ,menu ,,oysters ,,on ,,the ,,half ,,shell ,,mangoes ,,salted ,,nuts ,,olives ,,consomm ,,duchess--,,imperial ,,sticks ,,crab ,,meat ,,in ,,timbale ,,cases ,,green ,,goose ,,roasted--,,potato ,,and ,,nut ,,stuffing ,,chantilly ,,apple ,,sauce ,,onions ,,au ,,gratin ,,endive1 ,,celery ,,and ,,green ,,pepper ,,salad ,,vanilla ,,ice ,,cream--,,chocolate ,,sauce ,,cocoanut ,,cubes--,,chocolate ,,nut ,,cake ,,fruit ,,raisins ,,nuts ,,roquefort ,,cheese--,,water ,,biscuit ,,caf ,,noir 99 99 99 99 99 ,,oysters ,,on ,,the ,,half ,,shell #c dozen oysters4 #b lemons cut in quarters4 ,salt1 pepper1 ,tobasco1 horseradish and ,tomato catsup4 ,,process3 ,if possible1 have the little ,blue ,points4 ,open1 loosen1 and leave them on the lower shell4 ,fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate4 ,wash lemons1 cut in quarters1 remove seeds and serve one-quarter in center of each plate4 ,garnish with sprays of parsley arranged between the shells4 ,pass remaining ingredients on a small silver tray1 or a cocktail dressing may be made and served in a small glass dish and passed to each guest4 ,,consomm ,,duchess ,consomm served with a meringue1 prepared as follows3 ,beat the whites of eggs very stiff and drop by heaping tablespoonsful into milk heated to the scalding point in a shallow vessel 7a dripping pan is the best71 using care that milk does not scorch4 ,turn each spoonful1 allowing it to cook1 until it sets4 ,place one of these individual meringues on the top of each service of consomm1 and sprinkle with finely chopped parsley4 ,serve with ,imperial ,sticks4 ,,imperial ,,sticks ,cut stale bread in one-third inch slices1 remove the crusts4 ,spread thinly with butter4 ,cut slices in one-third inch strips1 put on a tin sheet and bake until a delicate brown in a hot oven4 ,pile log cabin fashion on a plate covered with a doily1 or serve two sticks on plate by the side of cup in which soup is served4 ,,crab ,,meat ,,in ,,timbale ,,cases #h ,timbale cases4 #b cups crab meat4 #c tablespoons butter4 #c tablespoons flour4 ,yolks #b eggs4 #a tablespoon onion finely chopped4 ,salt1 pepper1 paprika4 ,few grains each cayenne1 mustard and nutmeg4 #b cups hot thin cream4 ,,process3 ,melt butter in a sauce pan1 add onion and cook five minutes without browning1 stirring constantly4 ,add flour and stir until well blended4 ,add hot cream gradually1 continue stirring1 add seasoning to taste4 ,remove from range and add egg yolks slightly beaten4 ,reheat crab meat in sauce 7over hot water74 ,serve in ,swedish ,timbales4 ,,swedish ,,timbales #a cup flour4 #a_/b teaspoon salt4 #a teaspoon sugar4 #a egg4 #b_/c cup milk4 #a tablespoon olive oil4 ,,process3 ,mix and sift flour1 salt and sugar1 add milk slowly1 stirring constantly1 add well beaten egg and olive oil4 ,mixture should be very smooth1 strain and let stand over night4 ,heat a timbale iron in hot ,cottolene1 drain and dip iron into batter1 7having batter in a small pitcher71 place in hot ,cottolene and fry until crisp and delicately browned4 ,remove from iron and invert on brown paper4 ,these dainty cases are for all kinds of creamed mixtures4 ,they are used instead of patty shells or croustades4 ,,roast ,,goose ,,preparing ,,the ,,goose ,,for ,,the ,,oven ,singe1 and remove all pin feathers4 ,before drawing the bird give it a thorough scrubbing with a brush1 in a warm ,fairy soap solution4 ,this is very necessary for it cleans off all dirt that becomes mixed with the oily secretions1 and opens and cleanses the pores that the oil may be more readily extracted4 ,draw and remove everything that can be taken out1 then rinse thoroughly and wipe inside and out1 with a clean crash towel2 sprinkle the inside lightly with salt1 pepper1 and powdered sage4 7,the latter may be omitted47 ,stuff with the following mixture and truss as turkey4 ,,potato ,,and ,,nut ,,stuffing 7,,for ,,roast ,,goose ,,or ,,duck7 #d cups hot mashed potatoes4 #b-a_/b tablespoons finely chopped onion or chives4 #a cup ,english ,walnut meats chopped moderately4 #a_/b teaspoon paprika4 #a-a_/d teaspoon salt4 #a_/b cup cream4 #b tablespoons butter4 ,yolks of #b eggs4 #a teaspoon sweet herbs if the flavor is desired4 ,,process3 ,mix the ingredients in the order given and fill the body of the goose4 ,,roasting ,,the ,,bird ,after trussing1 place the goose on a rack in a dripping pan1 sprinkle with salt1 cover the breast with thin slices of fat salt pork1 and place in the oven4 ,cook three-quarters of an hour1 basting often with the fat in the pan4 ,then remove pan from oven and drain off all the fat4 ,remove the slices of pork and sprinkle again with salt and dredge with flour and return to oven4 ,when the flour is delicately browned1 add one cup of boiling water and baste often2 add more water when necessary4 ,sprinkle lightly with salt and again dredge with flour4 ,cook until tender1 from one and one-half to three hours1 according to the age of the bird4 ,if you have a very young goose it is infinitely better to steam or braise it until tender1 then dredge it with salt and flour and brown it richly in the oven4 ,serve on a bed of cress1 garnish with ,baked ,snow or ,jonathan apples4 ,,chantilly ,,apple ,,sauce 7,,with ,,horseradish7 ,pare1 core and cut in quarters1 five medium-sized ,greenings4 ,cook with very little water2 when quite dry1 rub through a fine pure strainer4 ,to the pulp add one-half cup granulated sugar1 five tablespoons grated horseradish1 then fold in an equal quantity of whipped cream4 ,serve at once with roast goose1 ducks or goslings4 ,,onions ,,au ,,gratin ,cook one quart of uniform-sized1 silver-skinned onions in boiling salted water4 ,when quite tender1 drain and turn into a baking dish2 cover with ,cream ,sauce 7see ,page #aea71 sprinkle the top with fine buttered cracker crumbs and finish cooking4 ,brown crumbs delicately4 ,,endive1 ,,celery ,,and ,,green ,,pepper ,,salad ,select crisp1 well-bleached heads of endive1 separate the leaves1 keeping the green leaves separate from the bleached2 wash and dry4 ,dispose the leaves on individual plates of ample size4 ,arrange the green leaves first1 then the bleached leaves until a nest has been formed2 fill the centers with the hearts of celery cut in one-half inch pieces4 ,cut a slice from the stem end of crisp red and green peppers1 remove the seeds and veins and cut in the thinnest shreds possible1 using the shears4 ,strew these shreds over each portion and1 just before serving1 marinate each with ,french ,dressing4 ,,vanilla ,,ice ,,cream #c_/d cup sugar4 #a_/c cup water4 #a quart cream4 #a-a_/b tablespoons vanilla4 ,,process3 ,make a syrup by boiling sugar and water three minutes4 ,cool slightly and add to cream1 add vanilla and freeze in the usual way4 ,pack in a brick-shape mold4 ,bury in salt and ice1 let stand several hours4 ,remove from mold to serving platter and pour around each portion ,hot ,chocolate ,sauce4 ,,hot ,,chocolate ,,sauce ,melt two squares chocolate in a sauce-pan1 add one cup sugar1 one tablespoon butter and two-thirds cup boiling water4 ,simmer fifteen minutes4 ,cool slightly and add three-fourths teaspoon vanilla4 ,,cocoanut ,,cubes ,use recipe for ,bride's ,cake 7see recipe on ,page #age74 ,bake in a sheet4 ,when cool cut in two-inch cubes and cover each cube with ,boiled ,frosting2 sprinkle thickly with fresh grated cocoanut4 ,,chocolate ,,nut ,,cake #a_/c cup ,cottolene4 #b cups sugar4 #d eggs4 #a cup milk4 #b-a_/c cups flour4 #d teaspoons baking powder4 #a_/d teaspoon salt4 #b squares chocolate melted4 #c_/d cup ,english walnut meats broken in pieces4 #a_/b teaspoon vanilla4 ,,process3 ,cream ,cottolene1 add gradually one cup sugar1 stirring constantly4 ,beat egg yolks thick and light1 add gradually remaining cup of sugar2 combine mixtures4 ,add melted chocolate4 ,mix and sift flour1 baking powder and salt2 add to first mixture alternately with milk4 ,add nut meats and vanilla1 then cut and fold in the whites of eggs beaten stiff4 ,turn into a well-greased tube pan and bake forty-five minutes in a moderate oven4 ,cool and spread with boiled frosting4 ,sidenote3 ,january ,second ,sunday ,menu ,,consomm ,,with ,,egg ,,balls ,,celery ,,olives ,,breaded ,,sea ,,bass--,,sauce ,,tartare ,,norwegian ,,potatoes ,,stewed ,,tomatoes ,,cabbage ,,relish ,,lemon ,,pie ,,cheese ,,caf ,,noir 99 99 99 99 99 ,,consomm ,,with ,,egg ,,balls ,to six cups of hot ,consomm add egg balls1 serving three or four in each portion4 ,,egg ,,balls #a hard cooked egg4 #a_/h teaspoon salt4 ,few grains pepper4 ,few drops onion juice4 #a teaspoon thick cream4 #a_/d teaspoon finely chopped parsley4 ,,process3 ,mash yolk1 rub through a sieve1 add finely chopped white1 seasonings1 parsley and cream4 ,moisten with some of the yolk of a raw egg until of the consistency to handle4 ,shape with the hands in tiny balls and poach two minutes in boiling water or a little consomm4 ,remove with skimmer4 ,serve at once4 ,,breaded ,,sea ,,bass ,remove the skin from a sea bass1 bone and cut fillets in pieces for serving4 ,rub over with the cut side of a lemon1 sprinkle with salt1 pepper1 dredge with flour4 ,dip in egg 7diluted with two tablespoons cold water7 then in fine cracker crumbs2 repeat4 ,place in croquette basket and fry in deep1 hot ,cottolene4 ,drain1 arrange on hot serving platter4 ,garnish with ,norwegian ,potatoes1 parsley and slices of lemon4 ,serve ,sauce ,tartare in a sauce boat4 7,for recipe for ,sauce ,tartare see page #hd47 ,,norwegian ,,potatoes ,wash1 scrub and pare six medium size potatoes4 ,cook in boiling salted water until tender4 ,drain1 pass through ricer4 ,add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces1 one-half teaspoon finely chopped parsley1 one-half teaspoon ,french mustard1 salt if necessary1 one-eighth teaspoon pepper1 a few grains nutmeg1 two tablespoons butter1 and yolks two eggs slightly beaten4 ,beat thoroughly1 place on range and cook slowly three minutes1 stirring constantly4 ,remove from range1 spread mixture on plate to cool1 then mold like small eggs4 ,roll in crumbs1 egg and crumbs4 ,arrange in croquette basket and fry a golden brown in deep1 hot ,cottolene4 ,,stewed ,,tomatoes ,to one can of hot tomatoes add two-thirds cup toasted bread crumbs4 ,season with salt1 few drops ,tobasco sauce1 two tablespoons sugar1 and one-fourth cup butter4 ,heat to boiling point and turn into hot serving dish4 ,,cabbage ,,relish ,chop crisp1 white cabbage very fine 7there should be two cups74 ,chop one green pepper and one medium-sized ,bermuda onion the same4 ,mix well and season with one teaspoon salt1 one-eighth teaspoon black pepper1 one teaspoon celery seed and three tablespoons sugar4 ,dilute one-fourth cup vinegar with two tablespoons cold water2 add to relish4 ,chill and serve in crisp lettuce leaves4 ,,lemon ,,pie #c_/d cup sugar4 #a cup boiling water4 #b tablespoons cornstarch4 #b tablespoons flour4 #b egg yolks slightly beaten4 #d tablespoons lemon juice4 ,grated rind one lemon4 #a teaspoon butter4 ,few grains salt4 ,,process3 ,mix sugar1 cornstarch1 flour and salt1 add boiling water gradually1 stirring constantly4 ,cook over hot water until mixture thickens2 continue stirring4 ,add lemon juice1 rind1 butter1 and egg yolks4 ,line a pie pan with ,rich ,paste1 wet edges1 and lay around a rim of pastry one inch wide2 flute edge4 ,cool mixture and turn in lined pan4 ,bake in a moderate oven until crust is well browned4 ,remove from oven1 cool slightly1 spread with meringue1 return to oven to bake and brown meringue4 ,,meringue ,whites #b eggs4 #b tablespoons powdered sugar4 #a_/d teaspoon lemon or orange extract4 ,,process3 ,beat whites until stiff and dry2 add sugar by the teaspoonful2 continue beating4 ,add flavoring1 drop by drop4 ,spread unevenly over pie and bake fifteen minutes in a slow oven2 brown the last five minutes of baking4 ,,caf ,,noir 7,,after-,,dinner ,,coffee7 ,to prepare after-dinner coffee1 use twice the quantity of coffee or half the quantity of water1 given in recipe for ,boiled ,coffee 7see ,page #cj74 ,this coffee may be prepared in the ,percolator1 following the directions given in the foregoing4 ,milk or cream is not served with black coffee4 ,serve in hot after-dinner coffee cups1 with or without cut loaf sugar4 ,sidenote3 ,january ,third ,sunday ,menu ,,noodle ,,soup ,,boiled ,,beef--,,horseradish ,,sauce ,,baked ,,potatoes ,,macaroni ,,with ,,tomato ,,sauce ,,chiffonade ,,salad ,,steamed ,,cottage ,,pudding ,,banana ,,sauce ,,coffee ,,tea 99 99 99 99 99 ,,noodle ,,soup #b quarts ,chicken ,consomm4 #a teaspoon finely chopped parsley4 #a recipe noodles cut very fine 7see below74 ,,process3 ,cook fowl same as for ,boiled ,fowl 7do not tie in cheese cloth74 ,drain fowl from stock1 and strain4 ,when cold1 remove fat1 and clear4 ,reheat1 add noodles1 and simmer twenty minutes4 ,sprinkle with parsley and serve very hot4 ,,noodles #a egg4 #a_/b teaspoon salt4 ,flour4 ,few grains nutmeg4 ,,process3 ,beat egg slightly1 add seasonings1 add flour enough to make a stiff dough4 ,knead on a floured board until smooth and elastic4 ,roll out on a sheet as thin as paper1 cover and let stand for half an hour4 ,roll loosely and cut the desired width1 either in threads or ribbons1 unroll and scatter over board2 let lay half an hour4 ,cook in boiling1 salted water fifteen minutes1 drain and add to soup4 ,noodles may be cooked in ,consomm twenty minutes but the soup will not be as clear as when noodles are cooked previously4 ,,boiled ,,beef ,have five pounds of beef1 cut from the face of the rump4 ,wipe meat1 sprinkle with salt1 pepper1 and dredge with flour4 ,brown richly in an iron skillet in some of its own fat tried out1 turning often4 ,remove to kettle and cover with boiling water4 ,add one tablespoon salt1 one-half teaspoon peppercorns1 a bit of bay leaf1 one carrot sliced1 one turnip sliced1 and one-half onion sliced4 ,add two sprays each of parsley and thyme and one of marjoram4 ,cover and heat to boiling point4 ,skim when necessary4 ,reduce heat and simmer until meat is tender 7four or five hours74 ,remove to serving platter4 ,strain stock and use for soup or sauces4 ,serve meat with hot ,horseradish ,sauce4 7,for recipe see page #ea47 ,,macaroni ,,with ,,tomato ,,sauce ,cook one cup macaroni1 broken in inch pieces1 in boiling salted water twenty minutes4 ,drain1 and pour over cold water to separate pieces4 ,mix with one and one-half cups ,tomato ,sauce4 ,add one-half cup grated cheese4 ,turn into a buttered baking dish1 cover with buttered crumbs1 bake twenty minutes in a hot oven4 ,,tomato ,,sauce #a half can tomatoes4 #a_/h teaspoon soda4 #a teaspoon sugar4 #f peppercorns4 #b cloves4 ,slice onion4 ,bit of bay leaf4 #a_/b teaspoon salt4 ,few grains cayenne4 #d tablespoons butter4 #c tablespoons flour4 #a cup ,brown ,stock4 ,,process3 ,heat tomatoes to boiling point2 add soda and the seven ingredients following4 ,cook twenty minutes4 ,rub through a pure strainer1 add stock4 ,brown butter in a sauce-pan1 add flour and continue browning1 stirring constantly4 ,add hot tomato mixture slowly1 mix well1 and pour over ,macaroni4 ,,chiffonade ,,salad ,cut the hearts of celery in one-inch pieces1 cut pieces in straws to fill one cup4 ,remove the pulp from grape fruit1 leaving each half-section in its original shape4 ,there should be one cup4 ,peel and chill four medium-sized tomatoes 7,southern or hot-house at this season71 cut in slices4 ,cut the bleached leaves of ,chicory in pieces for serving1 arrange in nests on serving dish1 and arrange other ingredients in separate mounds in the nests4 ,marinate with ,french ,dressing1 and garnish each with chopped parsley1 green and red sweet peppers cut in thread-like strips1 and sprays of pepper-grass or parsley4 ,pass ,mayonnaise ,dressing4 ,,steamed ,,cottage ,,pudding #c tablespoons ,cottolene4 #a cup sugar4 #b eggs4 #a cup milk4 #b cups flour4 #c teaspoons baking powder4 #a_/d teaspoon salt4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly1 add yolks of eggs beaten very light4 ,mix and sift flour1 baking powder and salt1 add to first mixture alternately with milk2 cut and fold in the stiffly beaten whites of eggs4 ,turn in a well-buttered tube mold1 and steam one and one-half hours4 ,serve with ,vanilla1 ,strawberry1 or ,banana ,sauce4 ,,banana ,,sauce #a cup water4 #a_/b cup sugar4 ,pulp #c bananas4 #c tablespoons lemon juice4 #b eggs well beaten4 ,few grains salt4 ,few gratings lemon rind4 ,,process3 ,make a syrup by boiling water and sugar ten minutes4 ,rub bananas through a sieve1 add remaining ingredients and beat until well blended and light4 ,pour on hot syrup slowly1 beating constantly4 ,serve hot4 ,pulp of peaches or apricots may be used in place of bananas4 ,sidenote3 ,january ,fourth ,sunday ,menu ,,corn ,,chowder ,,crisp ,,soda ,,crackers ,,ox ,,joints ,,en ,,casserole ,,boiled ,,rice ,,parsnips ,,saut,d ,,in ,,butter ,,cheese ,,and ,,pimento ,,salad ,,ambrosia ,,anise ,,wafers ,,coffee 99 99 99 99 99 ,,corn ,,chowder #b cups cooked corn cut from cob1 or #a can of corn4 #a cup salt pork cubes4 #a cup potatoes cut in cubes4 #a_/b onion sliced4 #c cups water4 #b cups scalded milk4 #a tablespoon butter4 #a tablespoon flour4 #b_/c cup cracker crumbs4 ,salt1 ,pepper4 ,,process3 ,cut salt pork in one-fourth inch cubes and try out in a frying pan2 add onion1 and cook until yellow4 ,pare and cut potatoes in one-half inch cubes1 parboil five minutes4 ,add to onion1 with corn and water2 cover and cook twenty minutes or until potatoes are soft4 ,melt butter in a sauce-pan1 add flour1 stir to a smooth paste1 pour some of the milk on slowly1 stirring constantly4 ,combine mixtures2 add crumbs and seasonings4 ,serve for dinner in cups or in small nappies4 ,,ox ,,joints ,,en ,,casserole ,separate ox-tails at joints1 parboil five minutes2 then rinse thoroughly4 ,sprinkle with salt1 pepper1 and dredge with flour4 ,melt one-fourth cup butter in frying pan1 add three slices onion and joints1 saut until joints are well browned4 ,remove joints and onion2 to fat add one-fourth cup flour1 brown slightly1 stirring constantly4 ,add slowly two cups of ,brown ,stock1 or water and a large can of tomatoes4 ,add one-half tablespoon salt and one-fourth teaspoon pepper4 ,turn into an earthen casserole1 or ,dutch oven1 cover1 place in oven and simmer slowly three to four hours4 ,add more moisture if necessary4 ,remove joints1 strain liquor1 return joints to liquor1 add one cup each carrot and turnip cut in straws and parboiled in boiling1 salted water ten minutes1 and set in oven to complete cooking4 ,serve in ,casserole or in a deep platter surrounded with a border of boiled rice4 ,,boiled ,,rice ,wash one cup of rice1 drain and add slowly to three quarts boiling salted water so as not to stop water boiling4 ,boil rapidly until rice is tender 7twenty to twenty-five minutes74 ,drain in a sieve1 pour over cold water to separate kernels4 ,turn into double boiler1 and cover with a crash towel2 keep hot over hot water4 ,,parsnips ,,saut,d ,,in ,,butter ,wash parsnips1 cover with boiling water1 add salt to season4 ,cook until tender--thirty-five to fifty minutes4 ,drain and cover quickly with cold water2 rub off skins with the hands4 ,cut in one-fourth inch slices1 sprinkle with salt1 pepper2 dip in flour and saut a golden brown in hot butter4 ,brown on one side1 then turn and brown on the other4 ,,cheese ,,and ,,pimento ,,salad ,mix two cream cheeses with one-half cup finely chopped pimentos4 7,drain pimentos from liquor in can1 and dry them on crash towel47 ,add one tablespoon finely chopped chives or onion1 one-half teaspoon finely chopped parsley1 season with salt and cayenne4 ,moisten with thick cream1 and pack solidly in prepared green pepper-cups4 ,set aside in a cold place for several hours4 ,with a sharp knife cut in thin slices crosswise4 ,arrange two slices on crisp lettuce leaves2 serve with ,french ,dressing4 ,,ambrosia #f sweet ,florida oranges4 #a cocoanut grated4 #d plantains 7red bananas74 #a_/c cup fine table ,sherry wine4 #a_/d cup lemon juice4 ,bar sugar4 ,,process3 ,peel the oranges1 separate the sections1 remove the tough membrane and seeds4 ,dispose a layer of orange pulp in bottom of shallow1 glass1 serving-dish1 sprinkle with wine and lemon juice and sugar1 strew with cocoanut and a layer of thinly sliced banana4 ,repeat until all ingredients are used1 having a thick layer of cocoanut on top4 ,the fruit should be piled in cone shape4 ,chill and serve with dainty cakes1 macaroons1 ,anise wafers1 etc4 ,,anise ,,seed ,,wafers #a_/c cup ,cottolene4 #a cup granulated sugar4 #c eggs4 #b cups flour4 #c teaspoons anise seed4 #a_/d teaspoon nutmeg4 #a_/b teaspoon salt4 ,flour4 ,,process3 ,cream ,cottolene1 add sugar gradually1 add egg yolks1 one at a time1 beating constantly4 ,beat whites of eggs stiff1 add to first mixture alternately with flour mixed and sifted with anise seed1 nutmeg and salt4 ,add just enough extra flour to dough to roll very thin4 ,shape with small1 fluted cutter1 and bake in a quick oven4 ,sidenote3 ,january ,fifth ,sunday ,menu ,,oysters ,,on ,,the ,,half ,,shell ,,consomm ,,with ,,rice ,,balls ,,braised ,,beef ,,tongue--,,savory ,,sauce ,,baked ,,potatoes ,,bermuda ,,onions1 ,,butter ,,sauce ,,creamed ,,celery ,,florida ,,salad ,,yankee ,,plum ,,pudding--,,vanilla ,,sauce ,,coffee 99 99 99 99 99 ,,oysters ,,on ,,the ,,half ,,shell 7,for recipe see ,page #ad47 ,serve small cress or cucumber sandwiches with this course4 ,,consomm ,,with ,,rice ,,balls ,to six cups of hot ,consomm1 7for recipe see ,page #adi71 add ,rice ,balls4 ,,rice ,,balls #a cup cold1 cooked rice4 #b tablespoons flour4 #a teaspoon grated onion4 #a teaspoon finely chopped parsley4 #a egg slightly beaten4 ,salt1 pepper1 cayenne4 ,,process3 ,warm rice slightly and rub through a sieve1 add flour1 seasonings1 and bind together with egg4 ,measure mixture by the teaspoonful4 ,roll in small balls4 ,poach until firm on outside in boiling salted water4 ,remove with skimmer and drop into clear1 hot soup4 ,,braised ,,beef ,,tongue ,order a fresh tongue4 ,wash and put tongue in a kettle1 cover with boiling water2 cook slowly two to three hours4 ,remove tongue from water1 peel off skin1 and trim off roots4 ,place in ,dutch oven or deep earthen dish1 and surround with one-half cup each carrot1 turnip1 celery and onion1 cut in half-inch dice1 one green pepper 7seeds and veins removed7 cut in shreds1 and two sprays parsley4 ,pour over one quart of ,brown ,sauce seasoned with one-half tablespoon ,worcestershire sauce4 7,stock in which tongue was cooked may be used for making sauce47 ,cover closely and simmer slowly 7do not allow sauce to boil7 two hours or until tongue is tender4 ,serve on hot platter4 ,surround with sauce4 ,,baked ,,potatoes 7,for recipe see ,page #adj47 ,,bermuda ,,onions ,,with ,,butter ,,sauce ,peel the desired number of ,bermuda onions4 ,cover with boiling water4 ,heat to boiling point1 boil five minutes1 drain2 repeat4 ,then cover with boiling salted water1 and cook until tender 7from forty-five minutes to one hour74 ,drain well4 ,dot over with bits of butter1 finely chopped parsley1 and pepper4 ,serve hot4 ,,creamed ,,celery ,wash1 scrape and cut celery in one-half inch pieces4 ,cook in boiling salted water until tender2 drain4 7,there should be two cups47 ,cut a slice from the stem end of one green or red pepper1 remove the seeds and veins4 ,parboil pepper eight minutes2 drain and chop half the pepper fine4 ,add to celery1 and reheat in one cup of ,white ,sauce4 ,,florida ,,salad ,remove the peel from six large ,florida ,navel oranges4 ,separate the sections1 and peel off the membrane1 keeping the pulp in its original shape4 ,cut each section crosswise once4 ,dispose the orange cubes equally in nests of lettuce-heart leaves4 ,arrange the halves of ,english walnuts over these and marinate with ,french ,dressing1 using lemon and orange juice1 also some of the fine orange pulp1 in place of vinegar4 ,sprinkle with paprika4 ,,yankee ,,plum ,,pudding #b_/c cup ,cottolene4 #a cup ,n4 ,o4 molasses4 #c cups flour4 #a-a_/b teaspoons soda4 #a teaspoon cinnamon4 #a_/b teaspoon cloves4 #a_/b teaspoon nutmeg4 #a_/b teaspoon salt4 #a cup sweet milk4 #a cup seeded shredded raisins4 #a cup ,english ,walnut meats broken in pieces4 ,,process3 ,cream ,cottolene1 add molasses2 mix and sift flour1 soda1 spices and salt2 add alternately with milk1 reserving enough flour to dredge raisins and nut meats2 mix well and turn in buttered molds4 ,steam three hours4 ,serve with ,brandy or ,vanilla ,sauce4 7,for recipe ,vanilla ,sauce see ,page #acf47 ,,boiled ,,coffee #a cup medium ground coffee4 ,white #a egg4 #f cups boiling water4 #a cup cold water4 ,,process3 ,scald a granite-ware coffeepot4 ,beat egg slightly and dilute with one-half cup cold water1 add to coffee and mix thoroughly4 ,turn into coffeepot and add boiling water1 stir well4 ,place on range2 let boil five minutes4 ,if not boiled sufficiently1 coffee will not be clear2 if boiled too long1 the tannic acid will be extracted1 causing serious gastric trouble4 ,stuff the spout of pot with soft paper to prevent the escape of aroma4 ,stir down1 pour off one cup to clear the spout of grounds1 return to pot4 ,add remaining half-cup cold water to complete the clearing process4 ,place pot on back of range for ten minutes1 where coffee will not boil4 ,serve immediately4 ,if coffee must be kept longer1 drain from the grounds and keep just below boiling point4 ,february ,variety's the very spice of life1 ,that gives it all its flavor4 --,cowper4 ,illustration ,sidenote3 ,february ,first ,sunday ,menu ,,grape-,,fruit ,,cocktails ,,tomato ,,bouillon ,,lake ,,trout ,,baked ,,in ,,paper ,,bag ,,sauce ,l',,italienne ,,french ,,fried ,,potatoes ,,brussels ,,sprouts ,,french ,,endive--,,french ,,dressing ,,eggless ,,rice ,,pudding--,,hard ,,sauce ,,coffee 99 99 99 99 99 ,,grape-,,fruit ,,cocktail ,select heavy grape-fruit 7weight means more pulp than rind74 ,chill1 cut in halves1 and remove the sections of pulp1 preserving the shape of sections if possible4 ,remove the skins from ,malaga grapes1 cut in halves lengthwise1 remove seeds 7there should be equal quantity of both grape-fruit pulp and prepared grapes74 ,reserve the juice4 ,chill fruit thoroughly1 serve in tall stem glasses1 add a little juice1 sprinkle each with a tablespoon bar sugar1 and just before serving pour over each portion one tablespoon ,sloe ,gin or ,sweet ,sherry ,wine4 ,,tomato ,,bouillon ,to five cups of ,standard ,broth add one cup of thick tomato pure4 ,reheat and serve in bouillon cups4 ,,standard ,,broth 7,,beef1 ,,veal1 ,,lamb1 ,,chicken ,,or ,,game7 #d pounds meat4 #a pound marrow bone4 #b-a_/b quarts cold water4 #a_/b teaspoon peppercorns4 #d cloves4 #a spray marjoram4 #b sprays thyme4 #b sprays parsley4 #a_/b bay leaf4 #a_/d cup each diced carrot1 onion1 and celery4 #a_/b tablespoon salt4 ,,process3 ,remove meat from bone and cut in inch cubes2 brown richly one third of meat in some of the marrow taken from bone4 ,cover remainder of meat with cold water1 let stand thirty minutes1 then add browned meat and rinse the pan in which meat was browned with some of the water4 ,bring to boiling point and skim4 ,reduce heat and boil gently five hours2 stock should be reduced to three pints4 ,add seasonings the last hour of cooking4 ,strain1 cool1 remove fat1 and clear4 ,,lake ,,trout ,,baked ,,in ,,paper ,,bag ,clean a four-pound lake trout4 ,sprinkle inside with salt and pepper4 ,fill with stuffing 7recipe next page72 sew4 ,spread with soft butter1 sprinkle with salt and pepper4 ,lay fish carefully in a well greased paper bag1 add one-fourth cup white wine1 one-half onion finely chopped1 six fresh 7or ten canned7 mushrooms1 cut in small pieces1 and one-fourth cup water4 ,press air from bag1 fold open end over three times1 fold sides and corners close to fish1 first moistening the bag on corners and edges2 lay in a dripping-pan and place in a hot oven4 ,when bag is browned evenly 7not burned7 reduce heat1 and bake fish one hour4 7,bag will brown in ten minutes47 ,remove from bag to serving platter and pour contents of bag over fish4 ,serve with the following sauce3 ,,sauce ,l',,italienne #b-a_/b tablespoons butter4 #b tablespoons finely chopped onion4 #b tablespoons finely chopped carrot4 #b tablespoons finely chopped lean uncooked ham4 #a_/b teaspoon peppercorns4 #c cloves4 #b sprays marjoram4 #c tablespoons flour4 #a cup ,brown ,stock4 #a-a_/d cups white wine4 #a clove garlic4 #b teaspoons finely chopped parsley4 ,,process3 ,brown butter in a sauce-pan1 add onion1 carrot1 ham1 peppercorns1 cloves and marjoram1 and cook five minutes4 ,add flour and stir until flour is well browned2 add gradually stock and wine1 strain1 add garlic and simmer five minutes4 ,remove garlic and pour around ,baked ,lake ,trout4 ,sprinkle with parsley4 ,,stuffing ,,for ,,fish #a cup cracker crumbs4 #b teaspoons finely chopped parsley4 #a tablespoon finely chopped pickles4 #a teaspoon salt4 #a teaspoon grated onion4 #c tablespoons butter4 #a_/d to #a_/b cup boiling water4 ,,process3 ,melt butter in hot water2 add remaining ingredients in the order given4 ,mix lightly with a fork4 ,,brussels ,,sprouts ,look over1 remove wilted leaves from sprouts1 cover with cold water1 let soak one-half hour4 ,cook in boiling salted water until tender when pierced with a wooden skewer4 ,drain thoroughly1 serve with melted butter1 salt 7if needed71 and pepper1 or reheat in thin ,cream ,sauce1 allowing one cup ,sauce for each pint of sprouts4 ,,french ,,endive ,remove the imperfect outer stalks from the desired number of heads of ,french ,endive4 ,if heads are large1 cut them in halves lengthwise2 if small1 separate the stalks4 ,wash1 drain and chill4 ,serve with ,french ,dressing 7see ,page #hc74 ,,eggless ,,rice ,,pudding #d cups milk4 #b_/c cup rice4 #a_/c cup molasses4 #a_/b teaspoon cinnamon4 #a tablespoon butter4 #a_/b cup seeded raisins4 ,salt4 ,,process3 ,wash rice2 mix ingredients in the order given and pour into a buttered baking dish2 bake three hours in a slow oven1 stirring three times during first hour of cooking to prevent rice from settling4 ,when stirring the last time1 add butter4 ,serve with ,hard ,sauce4 7,for recipe see ,page #afa47 ,sidenote3 ,february ,second ,sunday ,menu ,,chicken ,,consomm ,,with ,,macaroni ,,rings ,,and ,,pimentos ,,breast ,,of ,,lamb ,,stuffed ,,and ,,roasted ,,currant ,,jelly ,,sauce ,,sweet ,,potatoes1 ,,southern ,,style ,,buttered ,,string ,,beans ,,cabbage ,,salad ,,apple ,,cake ,,with ,,lemon ,,sauce ,,boiled ,,coffee 99 99 99 99 99 ,,chicken ,,consomm ,,with ,,macaroni ,,rings ,,and ,,pimentos #b quarts ,chicken ,consomm4 #a_/b cup cooked macaroni4 #a tablespoon pimentos4 ,,process3 ,cook macaroni in boiling salted water until tender4 ,drain and pour over one cup cold water4 ,with a sharp knife cut in thin rings4 ,drain pimentos from the liquor in can1 dry on a crash towel4 ,cut in strips1 then cut strips in small diamonds4 ,add both to ,consomm1 heat to boiling point and serve in cups4 ,,breast ,,of ,,lamb ,,stuffed ,,and ,,roasted ,peel off the outer skin from a breast of lamb1 remove bones1 stuff1 7see ,page #cf71 shape in a compact roll and sew4 ,spread with salt pork fat1 sprinkle with salt1 pepper and dredge with flour4 ,sear the surface over quickly in hot salt pork fat1 then place in the oven4 ,let cook one hour and a half1 basting often with fat in pan4 ,serve with ,french ,fried ,sweet ,potatoes and ,currant ,jelly ,sauce4 ,garnish meat with sprays of fresh mint4 ,,currant ,,jelly ,,sauce ,to ,brown ,sauce 7for recipe see ,page #hb7 add one-half cup black or red currant jelly whipped with a fork1 one teaspoon lemon juice and a few gratings of onion4 ,heat to boiling point1 boil three minutes and serve in sauce boat4 ,onion may be omitted4 ,,stuffing ,,for ,,lamb #b cups soft bread crumbs4 #a_/d cup butter4 #a_/d cup hot water4 #a tablespoon poultry seasoning4 #a tablespoon finely chopped onion4 #a_/b tablespoon finely chopped parsley4 ,salt1 ,pepper4 ,,process3 ,melt butter in hot water1 add to bread crumbs1 toss lightly with a fork4 ,add remaining ingredients in the order given4 ,if desired moister1 increase the quantity of hot water4 ,,sweet ,,potatoes1 ,,southern ,,style ,peel cold1 boiled sweet potatoes and cut lengthwise in slices one-half inch thick4 ,arrange in layers in a well-greased quart baking dish4 ,cover each layer generously with brown sugar and dots of butter1 a sprinkle of salt and pepper4 ,continue until dish is full4 ,add one cup hot water and bake in hot oven until liquor is syrupy and potatoes are brown on top4 ,,buttered ,,string ,,beans ,remove the strings and cut beans diagonally in one-half inch pieces4 ,wash and cook in boiling water from one to three hours1 adding salt the last half hour of cooking4 ,drain and reheat in ,white ,sauce or dress with melted butter1 pepper and more salt if needed4 ,if canned beans are used 7and they would be in some localities at this season of the year7 turn them from the can into sauce-pan and reheat them in their own liquor4 ,drain and dress them with melted butter1 salt1 and pepper4 ,,cabbage ,,salad ,use only the center of a firm head of white cabbage4 ,shred it very fine and cover with ice water until crisp4 ,drain thoroughly and mix with one medium-sized1 thinly sliced ,spanish onion4 ,mix with either ,french or ,cream ,salad ,dressing 7for recipe see ,page #aje74 ,,apple ,,cake ,,with ,,lemon ,,sauce #b cups flour4 #a_/b teaspoon salt4 #a_/b teaspoon soda4 #a teaspoon cream of tartar4 #c tablespoons ,cottolene4 #a egg well beaten4 #g_/h cup milk4 #d tart1 fine flavored apples4 #c tablespoons granulated sugar4 #a_/d teaspoon cinnamon4 ,,process3 ,mix and sift the dry ingredients in the order given2 rub in ,cottolene with tips of fingers2 add beaten egg to milk and add slowly to first mixture stirring constantly1 then beat until dough is smooth4 ,spread dough evenly in a shallow1 square layer cake pan to the depth of one inch4 ,core1 pare and cut apples in eighths1 lay them in parallel rows on top of dough1 pressing the sharp edge into the dough half the depth of apples4 ,sprinkle sugar and cinnamon over top4 ,bake in hot oven twenty-five to thirty minutes4 ,serve hot with butter as a luncheon dish1 or as a dessert for dinner with ,lemon ,sauce4 ,,lemon ,,sauce #b teaspoons arrowroot4 #a cup sugar4 #b cups boiling water4 ,grated rind and juice of #a lemon4 #a tablespoon butter4 ,few grains salt4 ,,process3 ,mix arrowroot1 sugar and salt1 pour on boiling water slowly1 stirring constantly4 ,cook over hot water twenty minutes1 stirring constantly the first five minutes1 afterwards occasionally4 ,remove from range4 ,add lemon juice1 rind1 and butter in small bits4 ,beat well and serve hot4 ,sidenote3 ,february ,third ,sunday ,menu ,,scotch ,,potato ,,soup ,,roast ,,shoulder ,,of ,,pork ,,spiced ,,apple ,,sauce ,,erin ,,potatoes ,,boiled ,,white ,,beans ,,celery ,,salad ,,squash ,,pie ,,neufchatel ,,cheese ,,coffee 99 99 99 99 99 ,,scotch ,,potato ,,soup #a bunch leeks or #b cups onion4 #a head celery4 #e tablespoons butter4 #a quart milk4 #c cups potato cubes4 #b tablespoons flour4 #a_/b tablespoon finely chopped parsley4 ,salt1 pepper4 ,,process3 ,cut leeks and celery in thin slices crosswise and saut in two tablespoons butter eight minutes 7without browning71 stirring constantly4 ,turn milk into double boiler1 add leeks and celery2 cover and cook until vegetables are tender 7about forty-five minutes74 ,parboil potato cubes in boiling salted water ten minutes4 ,melt remaining butter in a sauce-pan1 add flour1 stir to a smooth paste1 remove from range and pour on slowly some of the milk until mixture is of the consistency to pour4 ,combine mixtures1 add seasonings1 and cook in double boiler until potatoes are tender4 ,turn into hot soup tureen and sprinkle with parsley4 ,,roast ,,shoulder ,,of ,,pork ,have meat cut from little pig4 ,wipe and follow directions for roasting ,loin of ,pork4 7,see ,page #agc47 ,,spiced ,,apple ,,sauce ,wipe1 pare and core six or eight tart apples4 ,place them in sauce-pan1 add just enough water to prevent burning2 add three or four cloves and half a dozen ,cassia buds4 ,cook to a mush4 ,pass through a sieve2 return to sauce-pan1 add three-fourths cup sugar and cook five minutes1 stirring constantly4 ,cool and serve4 ,,erin ,,potatoes ,remove seeds and veins and parboil one mild green pepper eight minutes4 ,chop fine1 add to ,mashed ,potatoes4 ,,boiled ,,white ,,beans ,pick over and wash two cups white beans2 cover with two quarts cold water and let soak overnight2 drain and place them in a stew-pan1 cover with two quarts cold water1 add one small carrot cut in quarters1 one medium-sized onion cut in half1 two sprays parsley and one-quarter pound of lean salt pork1 one-half tablespoon salt2 cover and cook slowly until beans are tender 7about two hours74 ,remove vegetables1 drain beans4 ,chop the pork and mix with beans4 ,,celery ,,salad ,scrape and wash the tender hearts of crisp celery1 cut in one-inch pieces2 cut pieces in straws lengthwise2 there should be two cups4 ,add one cup blanched and shredded almonds1 mix well and marinate with ,french ,dressing and let stand one hour4 ,drain and arrange in nests of heart lettuce leaves1 sprinkle with the rings of ,spanish onion thinly sliced 7using the heart rings74 ,mask with ,mayonnaise or with ,boiled ,salad ,dressing4 ,,squash ,,pie 7,,economical7 ,bake the half of a ,hubbard squash1 scoop out the pulp1 rub through a strainer4 7,there should be one and one-half cups47 ,add one cup hot milk1 one-half cup sugar1 one-half teaspoon salt1 one-half teaspoon ginger1 one-fourth teaspoon nutmeg and one egg well beaten4 ,mix well4 ,line a pie pan with ,plain ,paste1 put an extra rim of pastry around edge of pie1 flute rim and turn in mixture4 ,bake thirty minutes in a moderately hot oven4 ,sidenote3 ,february ,fourth ,sunday ,menu ,,tomato ,,soup ,,roast ,,guinea ,,fowl--,,giblet ,,sauce ,,rhubarb ,,sauce ,,potato ,,souffl,s--,,egg-,,plant ,,with ,,fine ,,herbs ,,dressed ,,head ,,lettuce ,,orange ,,ice--,,chocolate ,,jumbles ,,coffee 99 99 99 99 99 ,,tomato ,,soup #a can tomatoes1 or #a quart tomatoes peeled and cut in pieces4 #b slices onion4 #b sprays parsley4 ,bit of bay leaf4 #d cloves4 #a_/b teaspoon peppercorns4 ,few gratings nutmeg4 #c tablespoons butter4 #b tablespoons flour4 ,salt1 pepper1 cayenne4 ,,process3 ,cook the first six ingredients together twenty minutes4 ,rub through a pure strainer1 keep hot4 ,melt butter in a sauce-pan1 add flour and stir to a smooth paste1 let cook one minute2 dilute with tomato mixture to the consistency to pour4 ,combine mixtures and season with salt1 a few grains cayenne and a grating of nutmeg4 ,reheat and serve with crisp1 toasted ,saratoga ,wafers4 ,,roast ,,guinea ,,fowl ,clean1 singe1 draw and truss in the same way as for roasting chicken4 ,stuff if desired4 ,sprinkle with salt and pepper4 ,lay very thin slices of fat salt pork over the breast1 wings and legs4 ,place in a covered roasting pan1 pour in one-half cup water1 set in oven and roast from forty-five minutes to one hour 7continue cooking if liked well done71 turning so as to brown evenly4 7,when the roasting pan is used there need be no basting47 ,if roasted in an open dripping-pan1 baste every ten to fifteen minutes4 ,the flesh of this bird is dry and is therefore best cooked rare4 ,serve as roast chicken4 ,prepare sauce same as ,giblet ,sauce4 7,see ,page #aed47 ,,rhubarb ,,sauce ,the young1 tender stalks of rhubarb need only be washed1 tops and root cut off1 then cut in one-inch pieces 7without peeling74 ,put in a sauce-pan1 add just enough water to prevent burning4 ,cook slowly until soft4 ,add sugar to sweeten to taste1 cook five minutes1 cool and turn into serving dish4 ,,potato ,,souffl,s ,select six medium-sized1 rather flat potatoes4 ,wash1 pare and trim them square1 then cut lengthwise in slices one-eighth of an inch thick 7no thicker74 ,wash and dry them on a towel4 ,drop a few at a time into hot ,cottolene 7not smoking hot71 fry them four minutes1 turning them occasionally4 ,remove with skimmer to a croquette basket1 let stand five minutes while the fat is heating4 ,when hot enough to brown an inch cube of bread in forty seconds1 place the basket containing potatoes into fat1 shake constantly and fry two minutes4 ,drain on brown paper4 ,repeat process until all potatoes are used4 ,sprinkle with salt and dispose around roasted ,guinea ,fowl4 ,,egg-,,plant ,,saut 7,,with ,,fine ,,herbs7 ,pare a medium-sized egg-plant1 cut in very thin slices1 sprinkle with salt and pile in a colander4 ,cover with a plate and weights to press out the acrid juice2 let stand two hours1 sprinkle with pepper1 dredge with flour1 and saut in hot butter until crisp and a golden brown4 ,mix together one-half teaspoon each finely chopped parsley and chives1 one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp4 ,arrange on hot serving dish and serve at once4 ,,dressed ,,head ,,lettuce ,remove the outer green leaves from two medium-sized heads of crisp head lettuce4 ,wash carefully1 without separating the leaves2 drain dry in a wire basket or on towels4 ,cut heads in halves lengthwise and arrange in salad bowl4 ,set aside in a cool place1 and1 just before serving1 pour over ,french ,dressing4 ,serve at once4 ,,orange ,,ice #d cups water4 #b-a_/b cups sugar4 #b cups orange juice4 #a_/b cup lemon juice4 ,rind of two oranges4 ,,process3 ,pare the rind as thinly as possible from two oranges2 add to water and sugar1 and cook twenty minutes4 ,remove rind1 add fruit juice1 strain1 cool and freeze4 ,serve in stem glasses4 ,,chocolate ,,jumbles #a_/c cup ,cottolene4 #a cup sugar4 #b squares chocolate grated4 #a tablespoon milk or water4 #b eggs beaten thick and light4 #b teaspoons baking powder4 #b cups flour4 #a_/d teaspoon salt4 #a teaspoon vanilla4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly1 add chocolate1 milk and eggs4 ,mix and sift flour1 baking powder and salt2 add to first mixture4 ,add more flour if necessary4 ,dough should be soft4 ,toss on a floured board1 roll out to one-half inch thickness1 shape with a doughnut cutter1 sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven4 ,march ,what and how great the virtue and the art ,to live on little with a cheerful heart4 --,pope4 ,illustration ,sidenote3 ,march ,first ,sunday ,menu ,,spring ,,soup--,,crusts ,,breast ,,of ,,veal ,,roasted--,,brown ,,sauce ,,spanish ,,rice ,,mashed ,,parsnips ,,pineapple ,,fritters ,,red ,,cabbage1 ,,celery ,,and ,,onion ,,salad ,,steamed ,,currant ,,pudding ,,dried ,,apricot ,,and ,,hard ,,sauce ,,small ,,cups ,,coffee 99 99 99 99 99 ,,spring ,,soup #c bunches chopped watercress4 #a bunch young onions4 #c tablespoons butter4 #b tablespoons flour4 #a_/b cup thin cream4 ,yolk #a egg slightly beaten4 ,salt1 pepper4 ,parsley finely chopped4 ,,process3 ,pick off the leaves of cress and chop fine4 ,cut onions in thin slices4 ,cook watercress and onions in butter five minutes 7without browning71 add flour and salt1 stir until smooth1 then pour milk on gradually1 stirring constantly4 ,cook over hot water twenty minutes4 ,add beef extract1 stir until dissolved2 season with ,worcestershire sauce and a few grains cayenne4 ,strain into hot soup tureen1 add whipped cream and sprinkle with finely chopped parsley4 ,,crusts ,cut stale sandwich bread lengthwise in one-inch thick slices and remove crusts4 ,cut slices in bars one inch wide and six inches long4 ,bake in a hot oven until delicately browned4 ,turn them so that crusts may brown evenly on all sides4 ,serve hot and crisp4 ,,breast ,,of ,,veal ,,roasted ,six pounds of veal cut from the breast4 ,wipe1 and skewer meat into shape1 sprinkle with salt1 pepper1 dredge with flour and cover top with thin slices of fat salt pork4 ,lay in a dripping pan and strew cubes of pork around meat4 ,place in a very hot oven for the first half hour1 basting every ten minutes with fat in pan1 then reduce heat and cook meat slowly until tender1 allowing twenty minutes to pound2 continue basting4 ,the last half hour of cooking remove salt pork1 dredge meat again with flour1 and brown richly4 ,remove meat to hot serving platter1 surround with ,spanish ,rice and prepare a ,brown ,sauce from some of the fat in pan4 7,see ,page #hb for ,brown ,sauce47 ,,spanish ,,rice ,cover one cup of rice with cold water2 heat to boiling point and boil two minutes4 ,drain in a strainer1 rinse well with cold water and drain again4 ,cut four slices of bacon in shreds1 crosswise1 and cook until crisp4 ,remove bacon1 add to rice4 ,cut one-half of a green or red pepper in shreds and cook in bacon fat until soft1 then add pepper and bacon fat to rice4 ,cover with three cups of well-seasoned chicken broth1 season well with salt1 cover and let cook until rice has absorbed broth and is tender1 then add one cup of thick tomato pure and two-thirds cup of grated cheese4 ,mix well with a fork and let heat through over boiling water4 ,serve with roast veal or breaded veal cutlets4 ,,mashed ,,parsnips ,wash and cook in boiling water1 drain and plunge into cold water1 when the skins may be easily rubbed off4 ,mash and rub through a sieve4 ,season with salt1 pepper1 butter and moisten with a little cream or milk4 ,reheat over hot water and serve4 ,,pineapple ,,fritters ,drain sliced pineapple from the liquor in the can4 ,dry on a crash towel4 ,dip in batter and fry a golden brown in deep hot ,cottolene4 ,drain on brown paper1 sprinkle with powdered sugar and serve with some of the liquor from which it was drained4 ,this may be slightly thickened with arrowroot1 allowing one teaspoon arrowroot to each cup of liquor4 ,,batter ,,for ,,fritters #a cup bread flour4 #a tablespoon sugar4 #a_/d teaspoon salt4 #b_/c cup milk4 #a_/b teaspoon melted ,cottolene4 ,white one egg beaten stiff4 ,,process3 ,mix flour1 sugar and salt4 ,add milk slowly1 stirring constantly until batter is smooth2 add ,cottolene and white of egg4 ,batter must be smooth as cream4 ,,red ,,cabbage1 ,,celery ,,and ,,onion ,,salad ,select a small1 solid head of red cabbage2 remove the wilted leaves4 ,cut in quarters and cut out the tough stalk and the coarse ribs of the leaves4 ,cover with cold water and let soak until cabbage is crisp2 drain1 then shave in thin shreds1 and mix with the hearts of two or three heads 7according to their size7 of crisp celery1 cut in small pieces crosswise4 ,add one medium-sized ,spanish onion1 finely chopped1 and dress with ,boiled ,salad ,dressing4 ,serve in lettuce heart leaves or in nests of cress4 ,,steam ,,currant ,,pudding #c tablespoons ,cottolene4 #a_/b cup sugar4 #b-a_/b cups flour4 #c-a_/b teaspoons baking powder4 #a_/b teaspoon salt4 #a egg well beaten4 #a cup milk4 #a_/b cup currants4 ,,process3 ,mix and sift the dry ingredients 7reserving two tablespoons flour71 rub in ,cottolene with tips of fingers4 ,sprinkle two tablespoons flour over cleaned currants1 add to first mixture2 add milk gradually1 beat well and turn into a buttered mold2 cover and steam two hours4 ,serve with ,dried ,apricot and ,hard ,sauce4 ,,dried ,,apricot ,,sauce ,wash and pick over dried apricots1 soak over night in cold water to cover4 ,cook until soft and quite dry1 in the water in which they were soaked4 ,rub through a sieve and sweeten to taste4 ,reheat1 and drop a spoonful on each portion of pudding1 place a small star of ,hard ,sauce in center and serve4 ,sidenote3 ,march ,second ,sunday ,menu ,,chicken ,,stew ,,with ,,dumplings ,,onions ,,in ,,cream ,,stewed ,,corn ,,watercress ,,and ,,egg ,,salad ,,rhubarb ,,pie ,,cream ,,cheese ,,coffee 99 99 99 99 99 ,,stewed ,,chicken ,dress1 clean and cut up a chicken 7a year old74 ,put in a stew-pan1 cover with boiling water4 ,add one small onion sliced1 two stalks celery cut in pieces1 two sprays parsley and one-half teaspoon peppercorns4 ,cover and cook slowly until tender4 ,add one tablespoon salt the last hour of cooking4 ,remove chicken1 strain liquor and remove some of the fat if necessary4 ,thicken the stock with two-thirds cup of flour diluted with sufficient cold water to pour readily4 ,return chicken to gravy1 heat to boiling point4 ,drop dumplings on top of chicken1 cover stew-pan with a towel1 replace the cover and steam dumplings twelve minutes4 ,arrange chicken on hot serving platter1 surround with dumplings1 sprinkle lightly with finely chopped parsley4 ,,dumplings #b cups flour4 #d teaspoons baking powder4 #a_/b teaspoon salt4 #a teaspoon ,cottolene4 #c_/d cup milk4 ,,process3 ,sift together twice1 flour1 baking powder and salt1 rub in ,cottolene with tips of fingers4 ,add milk gradually1 mixing it in with a knife4 ,drop from tip of spoon on top of meat1 an inch apart2 cover closely and steam twelve minutes4 ,,onions ,,with ,,cream ,select silver-skin onions of a uniform size2 peel and cover with boiling water1 bring to boiling point1 drain and repeat4 ,then cover with boiling water1 season with salt and cook until onions are tender 7from forty-five to sixty minutes74 ,drain and add one-half cup hot cream 7to eight onions74 ,sprinkle with black pepper and serve4 ,,stewed ,,dried ,,corn ,soak two cups dried sweet corn overnight1 in cold water to cover4 ,in the morning place on range and simmer slowly until corn is tender and water is absorbed1 add more water if necessary4 ,add one-fourth cup butter1 two teaspoons sugar1 one-fourth cup cream or milk1 salt and pepper4 ,be careful that corn does not scorch4 ,,watercress ,,and ,,egg ,,salad ,wash thoroughly1 trim off roots1 drain1 and chill watercress4 ,arrange nests of the cress on individual salad plates4 ,cut four hard-cooked eggs in halves crosswise1 in such a manner that tops of whites will be notched4 ,remove yolks1 rub through a sieve1 season with salt1 pepper and moisten with ,boiled ,salad ,dressing to the consistency to handle4 ,shape in balls the original size1 dip in finely chopped parsley and replace in whites4 ,dispose one cup in each nest1 and just before serving marinate with ,french ,dressing4 ,,rhubarb ,,pie #b cups rhubarb4 #c_/d cup sugar4 #a egg slightly beaten4 #b tablespoons flour4 ,few grains salt4 ,few grains nutmeg4 ,,process3 ,if rhubarb is young and tender it need not be peeled4 ,cut the stalks in half-inch pieces before measuring4 ,mix sugar1 flour1 egg1 salt and nutmeg4 ,add to rhubarb1 toss together until ingredients are well mixed4 ,turn into a pie pan lined with paste1 heap rhubarb well in center1 cover with a top crust and bake thirty-five minutes in a hot oven4 7,when rhubarb is older it may be scalded before using47 ,sidenote3 ,march ,third ,sunday ,menu ,,oyster ,,cocktails ,,in ,,grape ,,fruit ,,planked ,,whitefish ,,mashed ,,potatoes ,,fricasseed ,,tomatoes ,,buttered ,,beets ,,alabama ,,salad ,,raisin ,,pie ,,edam ,,cheese ,,boiled ,,coffee 99 99 99 99 99 ,,oyster ,,cocktail ,,in ,,grape ,,fruit ,prepare the grape fruit in the usual way4 ,chill2 just before serving place five ,blue ,point oysters in the cavity made by removing the tough portions in each half grape fruit4 ,season with lemon juice1 salt1 paprika and one or two drops of ,tobasco sauce4 ,serve on beds of shaved ice4 ,garnish with foliage4 ,,planked ,,whitefish ,clean and split a three-pound whitefish4 ,lay1 skin side down1 on a hot1 well-greased oak plank 7one and one-half inches thick and two or more inches longer and wider than the fish74 ,brush fish over with soft butter and sprinkle with salt and pepper4 ,surround fish with a border of coarse salt to prevent plank from burning4 ,bake twenty-five minutes in a hot oven1 or place plank on broiler and broil twenty minutes under the gas flame4 ,remove to table covered with a sheet of brown paper1 scrape off salt1 wipe the edges of plank with a piece of cheese cloth wrung from hot water2 spread fish with ,matre d',htel ,butter2 surround with a border made of hot mashed potato1 passing it through pastry bag and rose tube4 ,garnish with sprays of parsley and sliced lemon4 ,serve immediately4 ,,fricasseed ,,tomatoes ,select firm1 not over-ripe tomatoes4 ,cut in halves crosswise4 ,sprinkle with salt1 pepper and a grating of onion2 dredge with flour and saut in melted butter2 brown first on cut side1 then turn and finish cooking on the other4 ,when soft1 but not broken1 pour over thin cream to almost cover4 ,let simmer until cream is slightly thickened4 ,remove to hot serving dish and pour cream around4 ,,alabama ,,salad ,cut the hearts of celery in one-fourth inch pieces1 there should be two cups4 ,add one cup of ,alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds4 ,moisten with ,cream ,dressing4 ,serve on a bed of cress4 ,,cream ,,dressing #c hard cooked egg yolks4 #a teaspoon salt4 ,few grains cayenne4 #a teaspoon mustard4 #b tablespoons vinegar4 ,few drops onion juice or #a teaspoon finely chopped chives4 #a-a_/b cups thick cream4 ,,process3 ,mash and rub the egg yolks through a sieve1 add seasonings 7except cayenne71 then vinegar and chives4 ,whip cream until stiff1 and add a little at a time to first mixture1 beating constantly4 ,when all is used1 sprinkle in a few grains cayenne or paprika4 ,,raisin ,,pie #a-a_/b cups seeded raisins cut in halves4 #a_/b cup sugar4 #b tablespoons flour4 #b tablespoons butter4 ,juice and grated rind #a lemon4 #a cup water in which raisins were cooked4 ,few grains salt4 ,process3 ,cook raisins in boiling water to cover1 until tender1 drain1 and mix with sugar1 grated rind1 flour and salt4 ,cool slightly4 ,turn into pie-pan lined with ,plain ,paste1 dot over with butter and pour over water4 ,cover with top crust made of ,rich ,paste and bake thirty minutes in a moderate oven4 ,sidenote3 ,march ,fourth ,sunday ,menu ,,cream ,,of ,,lettuce ,,baked ,,ham--,,hot ,,horseradish ,,sauce ,,sweet ,,potato ,,croquettes--,,spinach ,,with ,,eggs ,,grape ,,fruit ,,salad ,,cheese ,,balls ,,rhubarb ,,tart--,,cheese ,,after ,,dinner ,,coffee 99 99 99 99 99 ,,baked ,,ham ,select a lean ham1 weighing from twelve to fourteen pounds1 cover with cold water or equal parts of water and sweet cider and let soak 7skin side up7 over night4 ,drain1 scrape and trim off all objectionable parts about the knuckle4 ,cover flesh side with a dough made of flour and water4 ,place in a dripping pan1 skin side down4 ,bake in a hot oven until dough is a dark brown2 reduce heat and bake very slowly five hours4 ,ham enclosed in dough needs no basting4 ,remove dough1 turn ham over and peel off the skin4 ,sprinkle ham with sugar1 cover with grated bread crumbs and bake twenty to thirty minutes4 ,remove from oven and decorate with cloves2 place a paper frill on knuckle1 garnish with sprays of parsley and lemon cut in fancy shapes4 ,serve hot or cold4 ,,hot ,,horseradish ,,sauce #a_/d cup freshly grated horseradish4 #a_/d cup fine cracker crumbs4 #a-a_/b cups milk4 #c tablespoons butter4 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 #a tablespoon vinegar4 #b tablespoons lemon juice4 #a_/b tablespoon grated onion4 ,,process3 ,cook crumbs1 horseradish and milk twenty minutes in double boiler4 ,add seasonings1 vinegar and lemon juice slowly1 stirring constantly4 ,add grated onion1 reheat and serve4 ,,sweet ,,potato ,,croquettes #b cups hot riced sweet potatoes4 #c tablespoons butter4 #a_/b teaspoon salt4 ,few grains pepper4 #a_/b cup chopped walnut meats4 #a egg well beaten4 ,,process3 ,mix ingredients in the order given4 ,if mixture is too dry add hot milk4 ,mold in cork-shape croquettes1 roll in crumbs1 then in egg1 again in crumbs1 and fry in deep hot ,cottolene4 ,drain on brown paper and arrange around ,baked ,ham4 ,,grape ,,fruit ,,salad ,cut three large grape fruit in halves crosswise1 remove the pulp and keep in its original shape4 ,arrange in nests of white crisp lettuce heart leaves1 dividing pulp in six portions4 ,strew one cup of ,english walnut meats1 broken in fourths1 over grape fruit4 ,marinate with ,french ,dressing1 but with less salt and using paprika in place of cayenne1 and lemon and grape fruit juice in place of vinegar4 ,,cheese ,,balls #a-a_/b cups grated cheese4 #a tablespoon flour4 #a_/c teaspoon salt4 #a_/h teaspoon mustard4 ,few grains cayenne4 ,whites #c eggs beaten stiff4 ,,process3 ,add flour and seasonings to cheese1 fold in whites of eggs1 shape in small balls4 ,roll in fine cracker crumbs and fry a golden brown in deep hot ,cottolene4 ,drain on brown paper4 ,,rhubarb ,,tarts ,if rhubarb is pink1 young and tender1 simply wash and cut in one-half inch pieces2 there should be two and one-half cups4 ,cover with boiling water and heat to boiling point2 boil five minutes4 ,do not allow it to lose its shape4 ,drain off all the juice1 sprinkle rhubarb with three-fourths cup sugar4 ,sift over two tablespoons flour and one-fourth teaspoon salt1 dot over with one tablespoon butter and a grating of orange rind4 ,mix well and turn into a pie pan lined with ,rich ,paste4 ,arrange strips of pastry1 lattice-work fashion1 across the top of pie and bake thirty minutes in a moderate oven4 ,april ,let hunger move thy appetite1 ,and not savory sauces4 --,shakespeare4 ,illustration ,sidenote3 ,april ,first ,sunday ,menu ,,strawberry ,,cocktails ,,chicken ,,bouillon ,,chantilly ,,fricassee ,,of ,,chicken ,,with ,,waffles ,,spinach ,,with ,,eggs ,,prune ,,and ,,pecan ,,nut ,,salad ,,apricot ,,marmalade ,,mold ,,cocoanut ,,cake ,,coffee 99 99 99 99 99 ,,chicken ,,bouillon ,,chantilly ,pour six cups of hot1 well-seasoned ,chicken ,bouillon into hot bouillon cups4 ,drop on top of each portion one tablespoon whipped cream delicately seasoned with salt1 pepper and a few grains cayenne4 ,sprinkle cream with paprika or finely chopped chives4 ,,fricassee ,,of ,,chicken ,dress1 singe1 clean and cut two young chickens in pieces for serving4 ,sprinkle with salt and pepper1 and dredge with flour1 brown richly in equal parts of ,cottolene and butter1 turning often that pieces may be evenly browned4 ,then cover with boiling water to which add a bit of bay leaf1 one-half teaspoon peppercorns1 a spray of parsley1 six slices carrot and three slices onion4 ,cover and simmer until chicken is tender 7from one to one and one-quarter hours74 ,remove chicken from stock1 cover and keep warm2 strain stock2 there should be two cups4 ,melt four tablespoons butter in a sauce pan1 add four tablespoons flour1 stir to a paste1 then gradually pour on the two cups hot stock1 stirring constantly2 let simmer ten minutes4 ,remove from range1 add one cup of hot cream and the yolks of two eggs slightly beaten4 ,reheat chicken in sauce 7do not allow sauce to boil after adding yolks74 ,serve with ,waffles4 ,,spinach ,,with ,,deviled ,,eggs #a peck spinach4 #a_/d pound bacon4 ,salt1 pepper4 #a_/c cup butter4 ,few grains nutmeg4 #e hard-cooked eggs4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 #a_/b teaspoon finely chopped parsley4 #a_/b teaspoon grated onion4 #a_/b cup minced ham4 ,cream ,salad ,dressing4 ,,process3 ,cook spinach in the usual way4 ,cook the bacon with spinach to give it flavor4 ,when spinach is tender1 remove bacon1 drain spinach and chop fine4 ,season with salt1 pepper and nutmeg4 ,add butter1 mix well and pack into an oval mold4 ,keep hot over hot water1 cut eggs in halves lengthwise1 remove yolks and rub through a sieve4 ,add ham1 salt1 pepper1 parsley and onion juice4 ,moisten with ,cream ,salad ,dressing to bind mixture together4 ,refill halves of eggs with this mixture1 heaping it pyramid-like4 ,turn mold of spinach on hot serving dish and surround with stuffed eggs4 ,,prune ,,and ,,nut ,,salad ,buy very select prunes for this purpose 7tins holding one or two pounds are best71 cook prunes in the usual way1 letting the liquor evaporate during the latter part of cooking4 ,prunes should not be as well done as when serving them as sauce4 ,drain prunes from the liquor and chill them4 ,remove the stones carefully1 cut prunes in five pieces lengthwise4 ,cut pecan nut meats in four pieces lengthwise4 ,mix prunes and nut meats1 sprinkle with salt and paprika4 ,for one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream4 ,whip cream until solid1 season with one-half teaspoon each salt and paprika2 add two tablespoons lemon juice and one and one-half tablespoons ,sherry wine slowly1 while beating constantly4 ,mix two-thirds of the cream with the prunes and nuts4 ,arrange the heart leaves of lettuce on cold1 individual salad plates1 pile some of the mixture in each and mask with remaining whipped cream4 ,arrange three pieces of prunes on top of each portion1 radiating from center1 and place a cherry or strawberry on top of each4 ,,steamed ,,snow ,,balls 7,for recipe1 see page #afh47 ,,cocoanut ,,cake #b_/c cup ,cottolene4 #b cups sugar4 #c eggs4 #c cups flour4 #e teaspoons baking powder4 #a_/d teaspoon salt4 #a cup milk4 #a_/b teaspoon each lemon and vanilla4 ,,process3 ,cream ,cottolene1 add one cup sugar gradually1 stirring constantly4 ,beat yolks thick and light1 add remaining cup sugar gradually1 continue beating4 ,combine mixtures4 ,mix and sift flour1 baking powder and salt4 ,add to first mixture alternately with milk4 ,add vanilla and fold in the whites of eggs beaten stiff and dry4 ,turn into two well-greased1 square cake pans and bake fifteen minutes in a moderate oven4 ,spread one layer thickly with ,boiled ,frosting1 sprinkle heavily with fresh grated cocoanut1 cover with remaining layer4 ,spread top and sides with frosting1 and sprinkle with cocoanut before frosting glazes4 ,,boiled ,,frosting #b cups sugar4 #a_/d teaspoon cream of tartar4 #a_/b cup water4 ,whites #b eggs4 ,,process3 ,mix sugar1 cream of tartar and water in a sauce pan4 ,place on range and stir until mixture begins to boil4 ,when syrup drops from the wooden spoon thick like honey1 remove from range and add eight tablespoons of the syrup to the stiffly beaten whites of eggs1 beating constantly4 ,return remaining syrup to range1 continue cooking until syrup spins a thread at least five inches in length4 ,pour syrup in a thin stream onto first mixture and beat until cool and slightly glazed on side of bowl4 ,spread thickly on cake4 ,sidenote3 ,april ,second ,sunday ,menu ,,smoked ,,sturgeon ,,canap ,,clam ,,broth ,,buttered ,,wafers ,,broiled ,,finnan ,,haddie ,,potatoes ,,on ,,the ,,half ,,shell ,,peggy',s ,,sour ,,cabbage ,,cheese ,,souffl ,,strawberry ,,shortcake ,,coffee 99 99 99 99 99 ,,smoked ,,sturgeon ,,canap ,cut stale white bread in one-third inch slices1 trim off crust and cut slices in crescents or triangles--then saut a golden brown in butter4 ,spread with ,anchovy paste or with ,french mustard1 then arrange flaked smoked sturgeon over canaps4 ,sprinkle thickly with finely chopped olives and pimentos4 ,garnish each with a rolled fillet of ,anchovy4 ,dispose each canap on a bread and butter plate covered with a paper doily and garnish with sprays of parsley4 ,,clam ,,bouillon #a peck of clams 7in the shells74 #c cups cold water4 ,salt1 pepper4 ,whipped cream4 ,,process3 ,wash and scrub clams with a stiff brush1 changing the water until no sand is seen in bottom of vessel4 ,put in a kettle1 add cold water1 cover closely and bring water gradually to boiling point1 steam until all the shells are opened4 ,remove clam with shells1 strain broth through double cheese-cloth1 season and serve hot in hot bouillon cups4 ,drop a spoonful of whipped cream on top of each service and sprinkle with paprika4 ,,broiled ,,finnan ,,haddie ,wash the fish thoroughly2 lay in a dripping pan1 flesh side down2 cover with cold water and let soak one hour4 ,drain2 cover with hot water1 let soak fifteen minutes4 ,drain again and wipe dry2 brush over with soft butter and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas4 ,remove to hot serving platter and spread with ,matre d',htel ,butter4 ,,potatoes ,,on ,,the ,,half ,,shell ,select smooth1 large1 uniform sized potatoes2 wash and scrub them carefully with a brush4 ,bake and cut them in halves lengthwise2 scoop out the pulp from shells1 being careful not to break them4 ,press pulp through a ricer2 season with salt1 pepper1 butter and hot cream4 ,add one teaspoon finely chopped parsley 7to five potatoes71 whip mixture until fluffy1 refill shells with mixture1 using pastry bag and rose tube4 ,place in oven until heated through4 ,dispose around ,finnan ,haddie1 interspersed with sprays of parsley4 ,,peggy',s ,,sour ,,cabbage ,select a small1 firm head of white cabbage2 cut in quarters1 remove the tough stalk and shave crosswise as fine as possible4 ,put cabbage in a large frying pan1 cover with water1 cover closely and cook until cabbage is tender 7from forty to eighty minutes74 ,season with salt the last fifteen minutes of cooking4 ,drain and add one-third to one-half cup of butter1 toss cabbage until well buttered1 saut until some of the cabbage is delicately browned4 ,season with pepper1 and add vinegar to taste4 ,serve hot4 ,,cheese ,,souffl #b tablespoons butter4 #c tablespoons flour4 #a_/b teaspoon salt4 #a_/h teaspoon ground mustard4 #a_/d teaspoon paprika4 #a_/b cup scalded milk4 #a_/d cup grated ,american cheese4 ,yolks #c eggs beaten thick and light4 ,whites #c eggs beaten stiff4 ,,process3 ,melt butter in a saucepan2 add flour mixed with seasonings1 stir to a smooth paste and add gradually scalded milk1 stirring constantly4 ,add grated cheese and when cheese is melted remove from range2 add yolks of eggs and continue beating1 then cut and fold in the whites of eggs4 ,turn mixture into a well-greased1 one-quart baking dish and bake in a moderate oven twenty minutes4 ,serve at once4 ,,strawberry ,,shortcake #b cups flour4 #c_/d teaspoon salt4 #d teaspoons baking powder4 #b tablespoons ,cottolene4 #a cup thin cream4 ,process3 ,sift together flour1 salt and baking powder4 ,rub shortening in with tips of fingers4 ,add cream1 mix with a knife to a soft dough4 ,turn on a floured board1 knead slightly and divide the dough into two equal parts4 ,pat and roll each piece to one-half inch thickness2 lay one piece in a buttered jelly cake pan1 brush over with soft butter and place remaining piece on top4 ,bake in a hot oven fifteen minutes4 ,remove from oven2 invert cake on a hot serving platter4 ,remove bottom layer 7which is now the top74 ,spread with soft butter and add a layer of berries prepared as directed hereafter4 ,sift generously with bar sugar1 replace remaining cake1 cover with berries1 sprinkle with sugar1 mask with whipped cream sweetened and flavored with orange extract4 ,,strawberry ,,mixture ,wash two quarts strawberries2 hull and cut each berry in half4 ,prepare a syrup by boiling together two cups sugar and one-half cup water four minutes1 cool and pour syrup over berries1 or sprinkle raw sugar over berries and let stand one hour4 ,lift the berries from syrup and place between layer and on top of short cake4 ,strain syrup into a pitcher or bowl and pass with each portion of short cake4 ,sidenote3 ,april ,third ,sunday ,menu ,,cream ,,of ,,asparagus ,,breaded ,,mutton ,,chops--,,sauce ,,signora ,,baked ,,bananas--,,sultana ,,sauce ,,fried ,,whole ,,potatoes ,,lettuce ,,hearts ,,steamed ,,graham ,,pudding--,,sherry ,,sauce ,,caf ,,noir 99 99 99 99 99 ,,breaded ,,mutton ,,chops ,wipe and trim chops1 sprinkle with salt1 pepper1 and dredge with flour4 ,dip in egg diluted with cold water or milk 7allowing two tablespoons to each egg71 then in fine bread crumbs1 repeat if not well coated with crumbs4 ,fry in deep hot ,cottolene about ten minutes4 ,drain on brown paper and serve in a border of hot ,mashed ,potatoes with ,green ,pepper1 or in a nest of ,green ,peas dressed with ,matre d',htel ,butter4 ,,sauce ,,signora ,cook two tablespoons of chopped1 lean1 raw ham in one-fourth cup butter until lightly browned1 add one-fourth cup flour1 one-half teaspoon salt1 and stir until well blended1 then add one and one-half cups of ,brown ,stock and one cup of ,chili ,sauce4 ,heat to boiling point1 stirring constantly4 ,reduce heat and simmer ten minutes4 ,this sauce may be strained or served without straining4 ,care must be taken that ham is not overcooked4 ,,baked ,,bananas ,,with ,,sultana ,,sauce #f bananas4 #c_/d cup ,sultana raisins4 #b-c_/d cups boiling water4 #a cup sugar4 #a tablespoon butter4 ,few grains salt4 #a_/d cup ,sherry wine4 #b tablespoons lemon juice4 #a tablespoon cornstarch or two teaspoons ,arrowroot4 ,,process3 ,with a sharp knife open and peel down one section of each banana1 carefully loosen the pulp from the rest of the skin2 remove pulp and scrape lightly with a silver knife1 removing all the coarse threads4 ,replace the pulp in its original shape in the skins4 ,arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft 7from ten to fifteen minutes74 ,remove pulp from skins to serving platter1 being careful to preserve their shape4 ,curve them slightly and pour over ,,sultana ,,sauce ,pick over raisins1 cover them with water and cook until raisins are tender4 ,mix sugar1 cornstarch and salt1 add slowly to raisins and water1 stirring constantly4 ,cook slowly twenty minutes2 add butter1 lemon juice and wine4 ,reheat and serve4 ,,fried ,,whole ,,potatoes ,select small potatoes of uniform size4 ,wash1 pare and parboil in boiling salted water ten minutes4 ,drain dry and fry a golden brown in deep hot ,cottolene 7time required about twelve minutes74 ,fat should not be hot enough to brown potatoes until the last five minutes of cooking1 otherwise potatoes will not be cooked throughout4 ,drain on brown paper1 sprinkle with salt and serve at once4 ,,steamed ,,graham ,,pudding #c tablespoons ,cottolene4 #a_/b cup ,n4 ,o4 ,molasses4 #a_/b cup milk4 #a egg well beaten4 #a-a_/b cups ,graham flour4 #a_/b teaspoon soda4 #a teaspoon salt4 #a_/b teaspoon cinnamon4 #a_/d teaspoon cloves4 #a_/b teaspoon mace4 #a cup dates stoned and cut in pieces4 ,,process3 ,cream ,cottolene1 add molasses1 milk and egg4 ,mix and sift the dry ingredients1 add dates and stir into first mixture1 beat thoroughly4 ,turn into a buttered tube mold1 cover and steam two and one-half hours4 ,serve with ,sherry ,sauce 7recipe ,page #acj74 ,sidenote3 ,april ,fourth ,sunday ,menu ,,spanish ,,soup ,,baked ,,halibut ,,potatoes ,l',,aurora ,,corn ,,fritters ,,cabbage ,,relish ,,stewed ,,rhubarb ,,with ,,pineapple ,,and ,,raisins ,,old ,,fashioned ,,marble ,,cake 99 99 99 99 99 ,,spanish ,,soup #d cups ,brown ,stock4 #b cups tomato pulp4 #a large1 green1 finely chopped pepper4 #a medium-sized onion1 finely chopped4 #d tablespoons butter4 #e tablespoons flour4 #b tablespoons freshly grated horseradish4 #a_/b tablespoon ,worcestershire ,sauce4 ,salt1 pepper and cayenne1 or ,a few drops ,tobasco ,sauce4 #a_/b cup hot cooked rice4 ,,process3 ,cook pepper and onion in butter five minutes4 ,add flour1 stir until well blended and delicately browned1 then add gradually stock and tomato pulp2 let simmer twenty minutes4 ,rub through a sieve and season highly with salt1 pepper1 and cayenne or ,tobasco4 ,before serving add ,worcestershire1 horseradish and rice4 ,,baked ,,halibut ,wipe a two-pound slice of halibut4 ,arrange six or eight thin slices of fat salt pork in bottom of dripping pan1 slice an onion thinly over pork1 add a bit of bay leaf and arrange halibut over onion4 ,spread halibut evenly with a butter paste made of four tablespoons butter worked to a cream with three tablespoons flour4 ,season with one-half teaspoon salt and a few grains cayenne4 ,over butter paste sprinkle thickly-buttered cracker crumbs1 and arrange alternately strips of pimento and thin slices of bacon over crumbs4 ,cover with a buttered paper and bake slowly one hour in a moderate oven4 ,remove paper the last fifteen minutes of cooking to brown the crumbs and bacon delicately4 ,remove to hot serving platter and garnish with shredded potatoes1 sliced lemon and parsley4 ,,potatoes ,,aurora ,cut cold1 boiled potatoes in one-fourth inch cubes4 ,there should be sufficient to fill three cups4 ,reheat potatoes in two cups of thin white sauce1 turn into hot serving dish4 ,remove the shells from four hard-cooked eggs1 cut them in halves crosswise1 remove the yolks4 ,cut whites in rings and arrange rings around edge of potatoes2 press the yolks through a ricer over potatoes4 ,sprinkle the rings with finely chopped parsley4 ,serve at once4 ,,corn ,,fritters #a can corn1 chopped fine4 #a cup flour4 #a teaspoon baking powder4 #a teaspoon sugar4 #b teaspoons salt4 #a_/d teaspoon white pepper4 #b eggs4 ,,process3 ,add dry ingredients1 sifted together1 to corn2 add yolks well beaten2 then fold in whites beaten until stiff4 ,fry as griddle cakes2 or dip a tablespoon into deep hot ,cottolene1 drain well1 then take up a spoonful of the corn mixture1 drop into hot ,cottolene1 pushing it off spoon into hot fat with a spatula4 ,fry a golden brown4 ,drain on brown paper and serve immediately4 ,,cabbage ,,relish ,remove the wilted and coarse outside leaves from one small1 solid head of white1 new cabbage 7,southern71 cut off stalk1 cut head in quarters1 cut out stalk from each quarter and chop cabbage very fine4 ,add one medium-sized ,bermuda onion1 finely chopped4 ,cover with ice water and let stand until crisp4 ,drain thoroughly and mix with ,relish ,dressing4 ,serve in lemon baskets1 sprinkle with finely chopped chives1 green pepper or parsley4 ,,relish ,,dressing #a teaspoon mustard4 #a-a_/b teaspoons salt4 #a_/b tablespoon flour4 #a tablespoon sugar4 ,few grains cayenne4 #a tablespoon melted butter4 #a egg yolk4 #a_/c cup hot vinegar4 #a_/b teaspoon celery seed4 #b_/c cup thick cream4 ,,process3 ,mix the ingredients1 except celery seed1 in the order given4 ,cook in double boiler1 stirring constantly until mixture coats the spoon2 strain and add celery seed4 ,chill and add to cabbage4 ,,stewed ,,rhubarb ,wash and trim off ends of two pounds tender rhubarb2 do not peel4 ,cut rhubarb in one-inch pieces4 ,put into baking dish and sprinkle generously with sugar1 add just enough water to prevent rhubarb from burning4 ,cover and bake in oven very slowly until tender but not broken4 7,slow cooking preserves its color47 ,one cup of ,sultana raisins may be cooked with rhubarb4 ,they must1 however1 be first picked over1 stems removed1 then covered with boiling water1 drained1 then covered again with boiling water and cooked until soft4 ,arrange a layer of rhubarb in baking dish1 then a sprinkle of raisins and sugar and thus continue until all are used4 ,finish cooking as directed in the foregoing4 ,serve very cold4 ,,marble ,,cake #a_/c cup ,cottolene4 #a cup sugar4 #b eggs4 #a_/b cup milk4 #a_/b teaspoon cinnamon4 #a_/b teaspoon nutmeg4 #a_/d teaspoon salt4 #a-c_/d cups flour4 #c teaspoons baking powder4 #a tablespoon molasses4 ,,process3 ,cream ,cottolene1 add sugar gradually1 yolks of eggs beaten until thick and light1 flour sifted with baking powder1 alternately with milk4 ,fold in whites of eggs beaten until stiff4 ,turn one-third of this batter into a bowl and add to it molasses and spices4 ,pour into well-greased pan1 alternating light and dark mixtures to give it the marbled appearance4 ,bake forty to forty-five minutes in a moderate oven4 ,may ,if you are an artist in the kitchen you will always be esteemed4--,elizabeth in ,her ,german ,garden4 ,illustration ,sidenote3 ,may ,first ,sunday ,menu ,,asparagus ,,soup--,,saltines ,,baked ,,bluefish ,,la ,,creole ,,chateau ,,potatoes ,,stringless ,,beans ,,with ,,bacon ,,cheese ,,and ,,pimento ,,salad ,,frozen ,,strawberries ,,corn-,,starch ,,loaf ,,cake ,,with ,,maple ,,frosting ,,caf ,,noir--,,tea ,,frapp 99 99 99 99 99 ,,cream ,,of ,,asparagus ,,soup #c cups ,white ,stock4 #a bunch 7or #a can7 asparagus4 #b cups cold water4 #b slices onion4 #d tablespoons butter4 #d tablespoons flour4 #a-a_/b cups scalded milk4 #a_/b cup hot cream4 ,,process3 ,wash1 scrape and cut asparagus in one-inch pieces1 reserve the tips4 ,cover with boiling salted water1 cook ten minutes2 drain1 add stock and onion and cook until tender1 rub through a sieve4 ,melt butter in a sauce pan1 add flour1 stir to a smooth paste2 remove from fire and add first mixture slowly1 stirring constantly4 ,season with salt and pepper1 add hot milk and cream1 continue stirring4 ,cook tips in boiling salted water until tender1 drain4 ,turn soup into hot soup tureen1 add tips and serve4 ,if canned asparagus is used1 drain from liquor1 rinse1 reserve tips and follow directions given in the foregoing4 ,,bluefish ,,la ,,creole ,remove bones from a fresh1 three-pound bluefish4 ,place on a well-buttered fish sheet1 laid in a dripping pan4 ,sprinkle with salt and paprika4 ,cook in a hot oven twenty-five minutes1 basting often with melted butter or sweet dripping4 ,remove to hot serving platter and pour a ,creole ,sauce around fish4 ,sprinkle fish with buttered crumbs1 set platter on a board and place in oven to brown crumbs4 ,garnish with slices of lemon dipped in chopped parsley4 ,,creole ,,sauce 7,for recipe see ,page #abb47 ,,chateau ,,potatoes ,wash1 pare and cook 7almost soft7 one-half dozen medium-size potatoes4 ,drain perfectly dry1 cool and cut them in quarters1 trim them in the shape of small gherkins4 ,wash them in cold water1 then put them in a frying pan1 reheat in boiling water4 ,drain and add four tablespoons butter2 shake the pan until potatoes are well buttered and a golden brown color4 ,remove carefully with a skimmer to hot serving dish1 and sprinkle with finely chopped parsley4 ,,stringless ,,beans ,,with ,,bacon ,cut three thin slices of bacon in shreds crosswise1 try out in a frying pan4 ,cook until tender two cups green1 stringless beans and three or four small new onions1 in boiling salted water4 ,drain and add to bacon1 mix well1 add salt 7if necessary7 and pepper2 turn into a hot serving dish4 ,,cheese ,,and ,,pimento ,,salad 7,for recipe see ,page #bf47 ,,frozen ,,strawberries #d cups thin cream4 #c cups thick cream4 #b cups milk4 #a cup sugar4 #a_/d cup water4 ,few grains salt4 #b cups strawberry juice and pulp4 #a tablespoon lemon juice4 ,strawberries4 ,,process3 ,cook water and sugar together three minutes4 ,cool and add to cream and milk4 ,add a sprinkle of salt4 ,turn into freezer and when half frozen add lemon juice and strawberry pulp4 ,finish freezing4 ,let stand an hour or two to ripen4 ,serve in cone shape and place a large1 unhulled strawberry in top of each cone4 ,,corn ,,starch ,,loaf ,,cake #b_/c cup ,cottolene4 #b cups fine sugar4 #a cup milk4 #a cup corn starch4 #b cups flour4 #a-a_/b tablespoons baking powder4 ,whites #e eggs beaten stiff4 #a_/b teaspoon salt4 #a teaspoon vanilla4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly4 ,mix and sift flour1 corn starch1 baking powder and salt2 add alternately to first mixture with milk1 add vanilla1 then cut and fold in whites of eggs4 ,turn mixture into two well-greased1 brick-shaped bread pans and bake forty-five minutes in a moderate oven4 ,spread with ,maple ,frosting 7see ,page #ajc7 and stick with blanched and shredded almonds slightly toasted4 ,illustration ,sidenote3 ,may ,second ,sunday ,menu ,,cream ,,of ,,spinach ,,croutons ,,young ,,pigeons 7,,stall ,,fed7 ,,stuffed ,,and ,,braised ,,mashed ,,potatoes ,,asparagus ,,with ,,butter ,,sauce ,,spinach ,,salad ,,cottage ,,pudding ,,with ,,strawberries ,,coffee ,,cream ,,of ,,spinach #a_/b peck spinach4 #f cups cold water4 #a_/b small bay leaf4 #a-a_/b teaspoons salt4 #c tablespoons ,cottolene4 #b cups milk4 #b slices onion4 #c tablespoons flour4 #a_/b cup heavy cream4 ,cayenne pepper and celery salt4 ,,process3 ,cook spinach in water thirty minutes4 ,drain1 chop1 and rub through sieve4 ,scald milk with onion and bay leaf4 ,melt ,cottolene in sauce-pan1 add flour1 stir to a smooth paste1 pour on slowly scalded milk 7first removing onion and bay leaf71 stirring constantly4 ,add seasonings1 spinach pulp2 cook five minutes and serve with cream1 whipped stiff4 ,sprinkle each portion with finely chopped parsley4 ,,young ,,pigeons ,,stuffed ,,and ,,braised ,clean1 stuff and truss six young pigeons4 ,arrange them in a stew pan or ,dutch oven4 ,add one quart boiling water2 add three blades celery1 cut in pieces1 and three slices of onion1 a small bit of bay leaf and one-half teaspoon peppercorns4 ,cover closely and simmer 7in the oven if ,dutch oven is used7 slowly1 until birds are tender 7about two hours according to age of birds74 ,remove from casserole1 cool and spread with soft butter4 ,sprinkle with salt1 pepper1 and dredge with flour4 ,strain liquor from casserole4 ,try out fat salt pork in vessel1 and brown birds richly in the pork fat1 turning often that they may be evenly browned4 ,make a sauce of the strained stock4 ,make shallow1 boat-shape croutons of stale bread1 fry them a golden brown in deep hot ,cottolene1 drain on brown paper and arrange a bird in each boat4 ,garnish with parsley4 ,,stuffing ,,for ,,pigeons #a cup hot1 riced potato4 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 #a teaspoon finely chopped chives4 #a tablespoon butter4 #a_/d cup soft stale bread crumbs soaked in water then wrung in a napkin4 #a egg yolk4 ,few grains poultry seasonings4 ,,process3 ,mix ingredients in the order given and fill body of pigeons4 ,,asparagus ,,with ,,butter ,,sauce ,untie the bunches1 wash and remove scales4 ,cut off the hard part of spears as far up as they will snap4 ,retie1 and cook in boiling salted water until tender 7about fifteen minutes71 leaving the tips out of water the first ten minutes of cooking4 ,drain1 remove strings4 ,arrange in hot serving dish and pour over two tablespoons melted butter 7for each bunch71 sprinkle with salt and pepper4 ,,spinach ,,salad ,pick over and wash in several waters or until no sand is left in bottom of bowl1 one-half peck spinach4 ,drain and cook in its own juice and the water that clings to the leaves 7if spinach is old1 cook it in plenty of water71 until soft4 ,drain dry as possible and chop finely4 ,season with salt1 pepper and ,tarragon vinegar4 ,cut bacon in shreds crosswise1 then cut shreds in small bits4 ,saut them until delicately browned and crisp1 skim them from the fat1 add them to spinach1 add one tablespoon of bacon fat4 ,butter lightly small ,dairole molds and pack solidly with spinach4 ,chill1 unmold and arrange on thin slices of cold1 boiled ham1 tongue or ,bologna sausage1 trimmed in circular pieces a trifle larger than mold of spinach4 ,arrange each portion in a nest of parsley or cress1 and fill depression on top of spinach with ,mayonnaise or ,sauce ,tartare 7for recipe see ,page #hd74 ,sidenote3 ,may ,third ,sunday ,menu ,,cream ,,of ,,asparagus ,,braised ,,calf',s ,,liver ,,rice ,,au ,,gratin ,,carrots ,,and ,,turnips ,,in ,,cream ,,sauce ,,asparagus ,,salad ,,custard ,,pie ,,edam ,,cheese ,,coffee ,,iced ,,tea 99 99 99 99 99 ,,cream ,,of ,,asparagus 7,for recipe see ,page #ff47 ,,braised ,,calf',s ,,liver ,wipe liver and skewer into shape1 if necessary4 ,draw small lardoons through the liver1 in parallel rows1 leaving each lardoon extend one-half inch above surface4 ,place liver in a casserole or ,dutch oven1 surround with remnants of lardoons4 ,sprinkle with salt1 pepper and dredge with flour4 ,surround with one-third cup each of carrots1 onion and celery1 cut in small cubes2 add one-half teaspoon peppercorns1 six cloves1 one spray parsley1 a bit of bay leaf and two cups hot ,brown ,stock or water4 ,cover closely and cook in a slow oven two hours4 ,remove cover the last half hour of cooking that liver may brown richly4 ,remove liver to serving platter1 set aside in a warm place4 ,strain liquor in casserole and use for making a ,brown ,sauce4 ,pour sauce around liver and serve4 ,braised liver may be served cold1 thinly sliced4 ,,rice ,,au ,,gratin #a-a_/b cups steamed or boiled rice4 #a tablespoon salt4 #a-a_/b tablespoons butter4 #a_/c lb4 grated cheese4 ,cayenne4 ,milk4 ,buttered cracker crumbs4 ,,process3 ,when steaming or boiling the rice1 allow one tablespoon of salt for seasoning4 ,butter a baking dish and cover with a layer of rice1 dot over with some of the butter4 ,sprinkle with a thin layer of cheese and a slight sprinkle cayenne2 repeat alternate layers until rice and cheese are used4 ,pour on milk to half the depth of baking dish1 cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown4 ,,carrots ,,and ,,turnips ,,in ,,cream ,,sauce ,scrub1 scrape and cut carrots in small cubes4 ,wash1 pare and cut purple-top turnips the same4 7,there should be one and one-half cups of each47 ,cover each 7in separate vessels7 with boiling water and cook until tender2 add salt the last half hour of cooking4 ,drain well1 toss together and reheat in one and one-half cups ,thin ,white ,sauce4 ,,asparagus ,,salad ,cook asparagus in the usual way1 drain and slip three or four spears through an onion ring just large enough to hold them4 ,arrange these fagots in nests of crisp lettuce heart leaves4 ,just before serving pour over ,french ,dressing to which has been added one tablespoon of finely chopped chives4 ,a band of red or green pepper may be used in place of the onion ring4 ,canned asparagus should first be drained from the liquor in the can then rinsed with cold water4 ,chilled and served as directed in the foregoing4 ,,custard ,,pie ,line a deep1 perforated pie tin with ,plain or ,rich ,paste4 ,for filling1 beat three eggs slightly1 add one-fourth cup sugar1 one-eighth teaspoon salt1 one-eighth teaspoon nutmeg1 and pour over slowly two cups scalded milk1 stirring constantly4 ,bake in a hot oven at first1 to set the crust or rim1 then reduce the heat afterwards2 as this is a combination of eggs and milk it should be finished in a slow oven4 ,sidenote3 ,may ,fourth ,sunday ,menu ,,consomm--,,bread ,,sticks ,,boiled ,,corned ,,beef ,,with ,,vegetables ,,dandelion ,,salad ,,frozen ,,strawberries ,,spanish ,,layer ,,cake ,,caf ,,noir--,,iced ,,tea ,,consomm ,,with ,,bread ,,sticks 7,for recipe see ,page #adi47 ,,boiled ,,corned ,,beef ,,with ,,vegetables ,select five or six pounds from the plate or the brisket2 wash carefully in cold water1 drain2 place in kettle and cover with boiling water1 let boil five minutes and--if very briny--drain1 rinse off scum with hot water and again cover with boiling water2 heat to boiling point and simmer until meat is tender 7about six hours74 ,remove beef from liquor1 keep covered in a warm place4 ,skim off some of the fat from liquor4 ,add carrots washed1 scraped and cut in quarters4 ,let cook fifteen minutes1 then add small white onions and turnips pared and cut in quarters1 one head white cabbage cut in quarters 7stalk cut out74 ,wash1 pare and cut uniform-sized potatoes in quarters1 parboil five minutes1 then drain and add to other ingredients4 ,cook beets in a separate vessel4 ,when vegetables are soft1 arrange meat in center of hot serving platter and surround with carrots1 turnips1 onions and cabbage4 ,sprinkle vegetables with finely chopped parsley1 serve beets in separate dish4 ,pass horseradish1 mustard and vinegar4 ,,dandelion ,,salad ,gather the dandelion when young and tender4 ,that which is cultivated is well bleached and very tender4 ,wash thoroughly in several waters1 cut off the roots and outside leaves4 ,drain dry on a cloth or in a wire basket4 ,arrange in salad bowl4 ,cut thin sweet bacon in tiny shreds crosswise and saut in frying pan until crisp2 sprinkle bacon over dandelion4 ,to the fat in pan 7there should be one-third cup71 add one-fourth cup vinegar diluted with two tablespoons water4 ,heat to boiling point and pour over dandelions2 toss leaves with a fork until well mixed with dressing2 serve at once4 ,,frozen ,,strawberries--,no4 #b #b quarts cream4 #b cups sugar4 ,few grains salt4 #b cups strawberry juice and pulp4 ,,process3 ,wash and hull strawberries 7about three boxes72 sprinkle with one cup sugar1 cover closely and set aside in a cool place for two hours4 ,mash and squeeze berries through cheese cloth4 ,mix remaining cup sugar and salt with cream2 turn into freezer and1 when half frozen1 add strawberries and finish freezing4 ,serve with ,strawberry ,sauce4 ,,strawberry ,,sauce #a cup sugar4 #a_/c cup water4 #b cups strawberry pulp4 ,,process3 ,make a syrup by boiling water with sugar three minutes 7after mixture begins to boil71 cool slightly and add strawberry pulp4 ,chill thoroughly and serve4 ,,spanish ,,layer ,,cake #a_/c cup ,cottolene4 #a cup sugar4 ,yolks #b eggs4 #a_/b cup milk4 #a-g_/h cups pastry flour4 #c teaspoons baking powder4 #a teaspoon cinnamon4 #a_/d teaspoon cloves4 #a_/d teaspoon salt4 ,whites #b eggs4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly4 ,mix and sift flour1 baking powder1 spices and salt2 add to first mixture alternately with milk4 ,cut and fold in stiffly beaten whites of eggs4 ,bake in two well-greased1 square1 layer cake pans4 ,spread with a thick layer of raspberry between layers4 ,cover top with frosting or dredge with powdered sugar4 ,sidenote3 ,may ,fifth ,sunday ,menu ,,cream ,,of ,,rice ,,soup ,,flank ,,steak ,,stuffed ,,and ,,braised ,,boiled ,,rice ,,dandelion ,,greens ,,with ,,bacon ,,asparagus ,,salad ,,strawberry ,,short ,,cake ,,caf ,,noir ,,cream ,,of ,,rice ,,soup #a cup rice1 well washed4 #a-a_/b quarts cold water4 #a onion sliced4 #a green pepper cut in shreds4 #b cups hot cream or milk4 #a_/d cup butter4 #b tablespoons flour4 ,salt1 cayenne and nutmeg4 #a teaspoon finely chopped parsley4 ,,process3 ,heat water to boiling1 season with salt and add rice1 onion and green pepper 7discarding seeds and veins74 ,cook until rice is soft2 rub through a sieve4 ,melt butter in a saucepan1 add flour1 stir to a smooth paste1 add cream slowly1 stirring constantly4 ,add seasonings and cook over hot water ten minutes4 ,combine with rice mixture1 continue cooking five minutes4 ,turn into hot soup tureen and sprinkle over with parsley4 ,,flank ,,steak ,,stuffed ,,and ,,braised ,select a flank steak weighing about two and one-half pounds4 ,have the butcher peel off the superfluous fat and tissue and score both sides diagonally in opposite directions4 ,remove the steak from paper when it comes from market and lay it flat on meat board1 sprinkle with salt and pepper4 ,spread over it a thin layer of stuffing1 7see ,page #aed71 roll lengthwise1 very compactly1 sew the overlapping edge securely1 also the ends4 ,sprinkle roll with salt1 pepper and dredge with flour4 ,place meat in pan with enough ,cottolene to brown it richly1 turning roll until it is richly browned all over4 ,then remove to ,dutch oven or casserole2 rinse dripping pan with a little boiling water1 pour over meat and surround with two cups stewed and strained tomato pulp1 one onion thinly sliced1 one green pepper shredded 7after removing seeds and veins71 two sprays parsley1 the half of a small bay leaf and two tablespoons ,worcestershire sauce4 ,cover closely1 place in oven and cook meat very slowly about three to four hours4 ,remove meat to serving platter4 ,dilute four tablespoons flour with cold water to the consistency to pour1 add to sauce in pan1 stir until well blended1 season with salt and pepper2 let simmer ten minutes1 then strain around meat4 ,garnish with sprays of parsley or cress4 ,,dandelion ,,greens ,remove the roots1 carefully pick over 7discarding all tough and wilted leaves7 and wash dandelion leaves in several waters2 to the last water add salt to free leaves from insects and vermin4 ,it will require one peck of leaves to serve a family of six4 ,cook leaves in plenty of boiling salted water until tender2 drain at once and chop fine4 ,dress with butter and pepper2 cut thin slices of bacon in shreds crosswise1 try it out and pour over dandelions4 7,there should be one-third cup bacon fat47 ,the shreds of bacon are an attractive garnish2 hard-cooked eggs may also be used as a garnish4 ,cut them in eighths or rings4 ,vinegar is sometimes added4 ,serve hot4 ,,strawberry ,,short ,,cake 7,for recipe see ,page #ei47 ,june ,nothing lovelier can be found ,in woman1 than to study house good4 --,milton4 ,illustration ,sidenote3 ,june ,first ,sunday ,menu ,,consomm ,,browned ,,crackers ,,lamb ,,chops ,,breaded--,,ma,,tre ,d',h,,tel ,,butter ,,new ,,potatoes ,,chive ,,sauce ,,green ,,peas ,,june ,,salad ,,cherry ,,pie ,,iced ,,tea--,,caf ,,noir 99 99 99 99 99 ,,consomm ,,princess ,add to ,consomm small green peas and tiny cubes of cold cooked breast of chicken4 7,for recipe for ,consomm see ,page #adi47 ,,browned ,,crackers ,split crackers1 arrange them in a dripping pan1 place in a moderate oven until crisp and delicately browned4 ,,lamb ,,chops ,,breaded ,prepare loin or ,french chops as for broiling4 ,dip in crumbs1 egg 7diluted with cold water1 allowing two tablespoons water to each egg71 add in crumbs1 and fry in deep hot ,cottolene six to eight minutes4 ,drain on brown paper and spread with ,matre d',htel ,butter4 ,,new ,,potatoes ,,with ,,chive ,,sauce ,scrape off the skin1 remove the eyes with a sharp pointed knife and scrub them with a vegetable brush1 rinse thoroughly and put in sauce pan1 add boiling water to cover2 season with salt1 cover and cook until soft1 drain4 ,if small1 serve whole2 if large1 cut them in one-half inch cubes and reheat in ,chive ,sauce4 ,,chive ,,sauce ,to ,cream ,sauce 7see ,page #aea7 add one tablespoon finely chopped ,chives4 ,,green ,,peas ,cook peas in boiling water4 ,use just enough water to prevent them from burning4 ,add salt fifteen minutes before removing them from fire4 ,season with butter and pepper4 ,,june ,,salad ,remove stones from red and pink ,ox-heart cherries and cut them in halves lengthwise4 ,remove the pulp from oranges and cut in inch cubes2 peel bananas and cut in one-half inch cubes4 ,use equal quantities of each and marinate with ,french ,dressing ,no4 #b4 ,serve in nests of heart lettuce leaves and mask with ,mayonnaise4 ,,french ,,dressing ,no4 #b #a_/d teaspoon salt4 #d tablespoons ,olive oil4 #a_/h teaspoon paprika4 #b tablespoons lemon juice4 ,,process3 ,put seasoning in small bowl1 add oil slowly1 stirring constantly2 add lemon juice slowly1 continue beating until all is used4 ,chill1 beat again and turn over fruit4 ,,mayonnaise ,,dressing #a_/b teaspoon salt4 ,few grains cayenne4 ,yolks #b eggs4 #a-a_/b tablespoons lemon juice1 or #c_/d tablespoon each of vinegar and lemon juice4 #c_/d cup ,olive oil4 ,,process3 ,put seasoning in bowl1 add egg yolks and mix thoroughly1 add oil drop by drop1 until four tablespoons have been added1 after which larger quantities may be added4 ,stir constantly4 ,as mixture thickens1 add a teaspoon lemon juice or vinegar4 ,continue adding oil and lemon juice or vinegar alternately until all is used1 stirring constantly4 ,all ingredients should be very cold4 ,set bowl in which dressing is made in a bowl of crushed ice4 ,,cherry ,,pie ,pick over1 stem and pit cherries 7there should be two cups when pitted74 ,heat to boiling point in their own juice1 then chill them4 ,line a perforated pie pan with ,rich ,paste1 moisten the rim with cold water and lay around a strip of pastry one inch wide1 press lightly4 ,brush the pastry over with slightly beaten white of egg4 ,sweeten cherries to taste1 add a few grains of salt and turn into lined pie pan4 ,sift over two tablespoons flour1 moisten rim and cover with top crust1 flute the edges and bake in hot oven for the first ten minutes1 then reduce heat1 continue baking for twenty-five minutes4 ,serve hot with cheese1 cut in strips one-fourth inch thick and wide by two and one-half inches long4 ,,iced ,,tea ,make tea and chill4 ,serve in glasses filled with crushed ice1 adding 7if desired7 one tablespoon lemon juice to each glass4 ,pass fine granulated 7,bar7 sugar4 ,place each glass on a small plate4 ,illustration ,sidenote3 ,june ,second ,sunday ,menu ,,cheese ,,canap,s ,,hamburg ,,roast--,,brown ,,sauce ,,roast ,,new ,,potatoes ,,green ,,peas ,,with ,,new ,,carrots ,,in ,,cream ,,sauce ,,garden ,,cress ,,with ,,oranges--,,french ,,dressing ,,currant ,,pie ,,coffee ,,cherry ,,punch 99 99 99 99 99 ,,cheese ,,canap,s ,cut stale bread in one-quarter inch slices1 shape with small biscuit cutter 7#b inches in diameter74 ,spread lightly with ,french or ,german mustard1 sprinkle thickly with grated cheese1 sprinkle cheese with finely chopped olives4 ,place a small stuffed olive in center of each4 ,dispose on a small plate covered with a paper doily4 ,garnish with sprays of parsley and serve as an appetizer4 ,,hamburg ,,roast ,remove the fat and stringy parts1 also marrow-bone1 from two pounds round steak4 ,pass through the meat grinder twice2 add the marrow taken from bone1 one tablespoon green pepper finely chopped1 one tablespoon onion finely chopped1 season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten2 add one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth4 ,mix ingredients thoroughly with the hand4 ,shape in a compact roll of uniform thickness4 ,lay thin slices of salt pork or bacon in the bottom of a dripping pan1 set the roast on them2 lay thin slices of salt pork over the meat and place in a hot oven4 ,after the first eight minutes reduce the heat and baste with the hot fat in the pan2 let cook about thirty minutes1 basting every ten minutes4 ,the roast should be richly browned on the outside and a delicate pink inside4 ,serve surrounded with ,tomato1 ,brown or ,creole ,sauce4 ,,brown ,,sauce #b tablespoons butter4 #a slice onion4 #d tablespoons flour4 #a-a_/b cups ,brown ,stock4 #a_/d teaspoon salt4 #a_/h teaspoon pepper4 ,,process3 ,melt butter in sauce pan1 add onion and cook until delicately browned2 remove onion1 and cook butter until richly browned1 stirring constantly2 add flour sifted with seasonings1 stir to a paste and continue browning4 ,then pour on stock1 slowly stirring until smooth and glossy4 ,onion may be omitted4 ,,roast ,,new ,,potatoes ,select uniform-sized new potatoes1 wash and scrub them with a brush1 pare and parboil ten to fifteen minutes 7according to the size7 in boiling salted water4 ,drain and place them around rack in dripping pan in which meat is roasting and cook until tender4 ,baste occasionally with fat in pan when basting roast4 ,,green ,,peas ,,and ,,new ,,carrots ,,in ,,cream ,,sauce ,cook one and one-half cups of peas in just enough water to prevent them from burning4 ,add salt fifteen minutes before removing them from range4 ,wash1 scrub and scrape new carrots and cut them in one-fourth inch cubes 7there should be one and one-half cups72 cook in boiling salted water until tender4 ,drain and mix with peas4 ,reheat them in one and one-half cups of ,cream ,sauce 7for recipe see ,page #aea74 ,,garden ,,cress ,,with ,,oranges ,arrange individual nests of ,garden ,cress on six chilled salad plates4 ,cut eight oranges in halves1 remove the pulp1 discarding veins and sections4 ,leave the pulp in the original shape as taken from the sections2 divide the pulp evenly between the six nests4 ,serve with ,french ,dressing and sprinkle each portion with paprika and a few grains cayenne4 ,omit the garlic when using fruit4 ,,french ,,dressing #a_/b teaspoon salt4 #a_/h teaspoon pepper4 #a_/d teaspoon paprika4 #f tablespoons olive oil4 #b tablespoons vinegar4 ,garlic4 ,,process3 ,rub the mixing bowl with a bruised clove of garlic2 add salt1 pepper1 paprika and oil2 beat until ingredients are thoroughly blended1 adding vinegar slowly meanwhile4 ,a piece of ice put into bowl while stirring will aid in chilling the mixture4 ,,currant ,,pie #b-a_/b cups cleaned currants4 #b cups sugar4 #a_/h teaspoon salt4 #b eggs slightly beaten4 #b tablespoons flour4 ,,process3 ,mix the ingredients in the order given4 ,turn in a lined pie pan1 heaping currants in center2 cover with top crust1 press and flute the edges4 ,bake as other berry pies4 ,serve hot4 ,sprinkle with powdered sugar4 ,,cherry ,,punch ,boil two cups sugar and one cup water until a rich syrup is formed4 ,add one cup of lemon juice and two cups of ,cherry juice1 left over when canning cherries4 7,this left-over juice may be brought to the boiling point1 skimmed and turned into sterilized fruit jars1 sealed and stored as canned fruit and may be used for punch or pudding sauce47 ,add two cups cold water4 ,fill a claret pitcher with cracked ice2 add mixture4 ,when serving1 place a thin slice of orange1 three or four strawberries and three pitted ,california cherries in each glass1 fill three-fourths full with mixture4 ,serve very cold4 ,sidenote3 ,june ,third ,sunday ,menu ,,chicken ,,consomm ,,with ,,poached ,,egg ,,yolks ,,fried ,,perch--,,sauce ,,tartare ,,shredded ,,potatoes ,,asparagus ,,on ,,toast ,,lettuce ,,with ,,cream ,,dressing ,,cherry ,,roly-,,poly ,,cherry ,,sauce ,,coffee 99 99 99 99 99 ,,chicken ,,consomm ,,with ,,poached ,,egg ,,yolks ,heat six cups of ,chicken ,consomm to the boiling point4 ,poach the yolks of six eggs in hot water until firm2 remove from water with a skimmer4 ,place one yolk in each ,bouillon cup and pour on hot consomm4 ,sprinkle slightly with finely chopped chives or parsley4 ,,fried ,,perch ,select fresh perch of medium size4 ,clean1 bone and wipe dry as possible4 ,sprinkle with salt1 pepper1 dip in flour1 egg1 and crumbs 7be sure fish are well coated with crumbs74 ,lay three at a time in a croquette basket and fry a golden brown in deep hot ,cottolene4 ,cottolene should not be so hot as to brown fish at once1 as fish will not be cooked through4 7,time required for frying small fish is from four to six minutes47 ,drain on brown paper and serve with ,sauce ,tartare4 ,garnish with parsley1 lemon slices and radishes cut to imitate roses4 ,,sauce ,,tartare ,to one cup of ,mayonnaise ,dressing add one finely chopped shallot1 one tablespoon each finely chopped capers1 sweet gherkins1 olives1 and one-half tablespoon each finely chopped parsley and fresh tarragon4 ,mix well and keep cool until ready to serve4 ,,shredded ,,potatoes ,wash1 pare and cut potatoes in one-eighth inch slices4 ,cut slices in tiny straws4 ,wash carefully in cold water until water ceases to be cloudy4 ,let stand one hour in cold water4 ,drain and dry on towels4 ,fry a golden brown in deep hot ,cottolene4 ,drain on brown paper1 sprinkle with salt and serve around fried perch4 ,,asparagus ,,tips ,,in ,,croustades ,prepare the asparagus in the usual way1 cut off the tops one inch in length4 ,cook in as little boiling salted water as possible4 ,drain and dress with a ,bchamel ,sauce4 ,serve in ,bread ,croustades 7small round1 square1 or diamond-shaped molds cut through thick slices of bread74 ,b,,chamel ,,sauce #d tablespoons butter4 #d tablespoons flour4 #a-a_/b cups highly seasoned chicken stock4 #a_/b cup hot thin cream4 ,yolk #b eggs4 ,salt1 pepper1 few grains nutmeg4 ,,process3 ,melt butter in a saucepan1 add flour1 stir to a smooth paste2 add stock slowly1 stirring constantly2 add cream and continue stirring4 ,bring to boiling point1 remove from range and add egg yolk slightly beaten4 ,add seasonings4 ,beat until smooth and glossy4 ,keep hot over hot water4 ,do not allow sauce to boil after adding yolk of egg4 ,,lettuce ,,with ,,cream ,,dressing ,pick over1 wash thoroughly young tender lettuce2 cut off the roots and drain4 ,beat one-half cup heavy cream until solid4 ,add two tablespoons vinegar diluted with one tablespoon cold water4 ,add one tablespoon finely chopped chives1 one-half teaspoon salt and one-eighth teaspoon pepper4 ,pour over lettuce1 mix well and serve cold4 ,,cherry ,,roly-,,poly ,make a baking powder biscuit dough as for ,cream ,fruit ,rolls4 7,see ,page #ahj47 ,roll to one-half inch thickness4 ,drain pitted cherries from the juice2 strew them over dough1 sprinkle with sugar and dredge lightly with flour4 ,roll like a jelly roll1 moisten and press the overlapping edge and close the ends as securely as possible4 ,bake in a hot oven1 twenty-five minutes1 basting three times with some of the cherry juice sweetened to taste1 or tie loosely in a floured cloth and cook in boiling water two hours1 or steam in a steamer one hour4 ,serve on a hot platter with ,cherry ,sauce4 ,,cherry ,,sauce #b cups pitted cherries4 #a cup claret4 #b_/c cup sugar4 #a_/b glass red currant jelly4 ,juice #a lemon4 #a_/b dozen ,cassia buds4 ,,process3 ,mix the ingredients in the order given1 cook slowly until reduced to a syrup4 ,strain through a sieve and serve hot with ,cherry ,roly-,poly or ,dumplings4 ,illustration ,sidenote3 ,june ,fourth ,sunday ,menu ,,cream ,,of ,,asparagus ,,soup--,,croutons ,,radishes ,,green ,,onions ,,roast ,,stuffed ,,shoulder ,,of ,,lamb--,,mint ,,sauce ,,new ,,potatoes ,,with ,,peas ,,swiss ,,chard ,,with ,,bacon ,,and ,,hard ,,boiled ,,eggs ,,cherry ,,duff ,,cherry ,,sauce ,,coffee 99 99 99 99 99 ,,cream ,,of ,,asparagus ,,soup 7,for recipe see ,page #ff47 ,,croutons ,cut stale bread in one-third inch slices2 remove crusts and cut in one-third inch strips1 cut strips in one-third inch cubes4 ,fry them a golden brown in deep hot ,cottolene4 ,drain on brown paper and sprinkle lightly with salt4 ,,roast ,,shoulder ,,of ,,lamb ,order a shoulder and fore-leg of lamb1 boned4 ,wipe1 stuff and truss in shape4 ,sprinkle with salt1 pepper and dredge with flour4 ,place on rack in dripping pan1 put in hot oven and baste with dripping melted in one cup hot water1 as soon as flour begins to brown2 continue basting every fifteen minutes until meat is done1 which will require about two hours2 add one cup of stock to pan while meat is cooking4 ,when richly browned cover closely and finish cooking4 ,to carve a boned leg of lamb1 cut in thin slices across the grain1 beginning at top of shoulder4 ,when trussed in shape meat looks like a goose without wings or legs4 ,,stuffing ,,for ,,lamb 7,see recipe ,page #aed for stuffing1 adding #c_/d teaspoon poultry seasoning47 ,,mint ,,sauce #a bunch of mint finely chopped4 #a_/c cup vinegar4 #b tablespoons cold water4 #b tablespoons powdered sugar4 ,,process3 ,dilute vinegar with cold water1 add sugar and stir until sugar is dissolved1 pour over mint 7there should be four tablespoons of mint71 place on back of range and infuse for one-half hour4 ,,new ,,potatoes ,,with ,,new ,,peas ,prepare potatoes as for ,new ,potatoes with ,chive ,sauce 7see recipe ,page #gh71 omitting the ,chives4 ,cook one cup of new peas until tender1 in as little boiling salted water as possible4 ,drain2 add to potatoes4 ,reheat potatoes and peas in ,cream ,sauce4 ,,swiss ,,chard ,,with ,,bacon ,wash and pick over ,swiss ,chard4 ,cook in boiling salted water1 using just enough water to prevent ,chard from burning4 ,drain and chop fine4 ,arrange in a mound on a chop platter1 surround 7crown fashion7 with hard-boiled eggs cut in halves lengthwise1 having cut side out4 ,cut a slice off the large end of each egg so that they will stay in place4 ,cut five slices of bacon in narrow strips crosswise4 ,try out one-third cup4 ,add one-fourth cup vinegar1 diluted with one-fourth cup hot water1 pour while hot over the ,swiss ,chard1 scattering the scraps of bacon over top of mound4 ,,cherry ,,duff #d cups pitted cherries4 #b cups sugar4 #a teaspoon lemon juice4 #a-a_/b tablespoons ,cottolene4 #b cups flour4 #d teaspoons baking powder4 #a teaspoon salt4 #c_/d cup milk or thin cream4 ,,process3 ,mix and sift flour1 baking powder and salt2 rub ,cottolene in lightly with the tips of fingers2 add milk and mix to soft dough4 ,put sugar1 cherries1 drained from juice1 and lemon juice in bottom of well-greased baking dish4 ,cover with dough1 place in steamer1 set over kettle of boiling water1 lay a crash towel over steamer1 replace cover1 and steam pudding forty-five minutes4 ,serve with cherry juice1 thickened with arrow root and sweetened4 ,july ,i'm quite ashamed--'tis mighty rude ,to eat so much--but all's so good6 --,pope4 ,illustration ,sidenote3 ,july ,first ,sunday ,menu ,,cold ,,consomm ,,veal ,,loaf 7,,hot7--,,tomato ,,sauce 7,,or7 ,,cold--,,with ,,string ,,bean ,,salad ,,saratoga ,,chips ,,beets ,,in ,,drawn ,,butter ,,figs ,,in ,,sherry ,,jelly ,,with ,,whipped ,,cream ,,nut ,,and ,,raisin ,,cake ,,with ,,caramel ,,frosting ,,iced ,,coffee 99 99 99 99 99 ,,chicken ,,consomm 7,,cold7 ,place a four-pound fowl in stock pot and a small knuckle of veal2 add four quarts of cold water and heat slowly to boiling point4 ,skim1 reduce heat and let simmer five hours4 ,do not allow liquid to boil as it will destroy its gelatinous properties1 and the stock will be turbid4 ,the last hour of cooking add one-third cup each celery1 carrot and turnip cut in small dice1 one-third cup sliced onion1 one teaspoon peppercorns1 one tablespoon salt1 three sprays thyme1 one spray marjoram1 two sprays parsley1 one-half bay leaf4 ,remove fowl and knuckle2 strain soup through double cheese cloth1 cool quickly1 and remove all fat2 clear4 ,fill ,bouillon cups three-fourths full and chill4 ,this should be a clear1 savory jelly4 ,,to ,,clear ,,soup ,,stock ,after straining the stock through double cheese cloth1 remove all fat and put the stock into a four-quart stew-pan4 ,place on range and allow the white and shell of one egg for each quart of stock4 ,beat the eggs slightly and crush shells in small bits1 add slowly to stock1 stirring constantly but slowly until the boiling point is reached2 let boil two minutes4 ,reduce the heat so that stock barely simmers twenty minutes1 skim and strain through double cheese cloth placed over fine soup strainer4 ,if stock to be cleared is not sufficiently seasoned1 add more seasoning before clearing4 ,,veal ,,loaf ,wipe three pounds of lean veal1 discarding all skin and tissue4 ,pass meat through the meat-chopper twice1 with one-half pound of salt pork2 add six crackers rolled1 one-fourth cup cream1 juice of one small lemon 7about two tablespoons71 one tablespoon salt1 one-half tablespoon black pepper1 onion juice to taste4 ,mix thoroughly and pack solidly in a granite1 brick-shaped bread pan1 spread top evenly and brush with slightly beaten white of egg4 ,bake in a moderate oven three hours1 basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water4 ,prick surface with a fork that fat may penetrate meat4 ,chill1 remove to serving platter1 surround by any good vegetable salad4 ,if served hot1 surround with ,tomato1 ,creole or ,espagnole ,sauce4 ,this may be prepared ,saturday4 ,,string ,,bean ,,salad ,marinate cold1 cooked1 stringless beans with ,french ,dressing4 ,there should be enough beans to make a generous border around a cold veal loaf4 ,sprinkle beans thickly with small onions thinly sliced and the rings separated4 ,garnish edge of dish with sprays of parsley and ,nasturtium blossoms4 ,the finely chopped seed-cells may also be sprinkled over beans and is quite an addition4 ,,saratoga ,,chips ,wash and pare the desired number of uniform-sized potatoes4 ,slice thinly 7using slaw cutter7 into a bowl of cold water4 ,let stand several hours1 changing the water often or until it is quite clear4 ,drain and drop them into a kettle of boiling water2 allow them to boil just one minute4 ,drain quickly and cover with cold water4 ,drain from cold water and dry between towels4 ,fry a few at a time in deep hot ,cottolene1 keeping them moving with the skimmer4 ,drain on soft brown paper and sprinkle with salt4 ,,beets ,,in ,,drawn ,,butter ,wash the small new beets and cook in boiling salted water until tender4 ,drain and cover with cold water4 ,rub off the skins and slice them or cut them in cubes4 ,reheat them in ,,drawn ,,butter 7,,sour ,,sauce7 ,melt two tablespoons butter in a sauce-pan2 add three tablespoons flour1 stir to a smooth paste and add gradually1 while stirring constantly1 one cup boiling water4 ,boil two minutes1 then add four tablespoons hot cream and four tablespoons vinegar 7if vinegar is too acid use two tablespoons each of vinegar and water71 season with salt and pepper4 ,,figs ,,in ,,sherry ,,jelly #a tablespoon granulated gelatine4 #a_/d cup cold water4 #c_/d cup boiling water4 #a_/b cup best table ,sherry wine4 ,juice of #a small lemon4 #a_/b dozen washed figs4 ,whipped ,cream4 #a_/b cup sugar4 ,,process3 ,soak gelatine in cold water1 then dissolve it in boiling water2 add sugar and stir occasionally until mixture begins to thicken1 then add wine and lemon juice4 ,chill a pint mold in ice water 7a fancy mold is attractive for this purpose74 ,separate the figs1 slice them thinly and dip some of them in the jelly and use them for decorating the mold2 then fill the mold with alternate layers of sliced figs and the mixture1 allowing the jelly to set each time before adding the slices of figs4 ,chill thoroughly4 ,unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired4 ,use pastry bag and rose tube for this purpose4 ,,nut ,,and ,,raisin ,,cake #a_/c cup ,cottolene4 #a cup fine sugar4 #c eggs unbeaten4 #a cup pecan nut meats4 #b_/c cup raisins4 #b cups pastry flour4 #d teaspoons baking powder4 #c_/d cup milk4 ,grated rind of half an orange4 #a_/b teaspoon cinnamon4 #a_/d teaspoon mace4 #a_/d teaspoon salt4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly1 add eggs1 one at a time and beating each in thoroughly before adding another4 ,pass nuts and raisins through meat chopper1 then mix with flour sifted with baking powder1 salt and spices2 add alternately to first mixture with milk1 beating constantly4 ,turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven4 ,spread with ,,caramel ,,frosting ,,with ,,nuts #a-a_/d cups soft brown sugar4 #a_/d cup granulated sugar4 #a_/b cup boiling water4 ,whites #b eggs4 #a_/b teaspoon almond extract4 #a_/b cup pecan nut meats broken in pieces4 ,,process3 ,boil sugar and water together as for ,boiled ,frosting 7see recipe ,page #ef74 ,pour slowly onto beaten whites of eggs1 beating constantly1 continue beating until frosting is nearly cool4 ,put pan containing frosting in a larger vessel of boiling water1 place on range and cook until mixture granulates around sides of pan1 stir constantly while cooking4 ,remove from hot water and beat until frosting will keep its shape when dropped from spoon4 ,add nut meats and flavoring4 ,spread on cake1 using wooden spoon to give surface a wave-like appearance4 ,,iced ,,coffee ,follow directions for making ,boiled ,coffee1 using four cups boiling water4 ,chill and serve in tall glasses filled with cracked ice2 add cream and sugar4 ,sidenote3 ,july ,second ,sunday ,menu ,,consomm ,,with ,,vegetables ,,baked ,,stuffed ,,black ,,bass--,,egg ,,sauce ,,parsley ,,potatoes ,,cauliflower ,,with ,,cheese ,,sauce ,,thin ,,corn ,,bread ,,tomato ,,and ,,onion ,,salad ,,steamed ,,blueberry ,,pudding--,,foamy ,,sauce ,,iced ,,tea ,,caf ,,noir 99 99 99 99 99 ,,consomm ,,with ,,vegetables ,to six cups ,consomm 7for recipe see ,page #adi7 add ,french string beans cut in diamonds1 carrots cooked and cut in tiny fancy shapes 7using ,french vegetable cutters71 and ,french peas4 ,serve with toasted ,cheese ,crackers4 ,,baked ,,black ,,bass ,clean a four-pound ,black ,bass1 pickerel or haddock1 sprinkle with salt1 stuff and sew with ,no4 #h cotton thread4 ,cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork4 ,have the gashes on one side come between gashes on the other4 ,the fish may be skewered in the shape of the letter ,s1 or placed in an upright position on a well-greased fish sheet1 laid in the bottom of a dripping-pan4 ,brush over with melted butter and sprinkle with salt and pepper1 dredge with flour and strew small pieces of fat pork around fish4 ,bake one hour in a hot oven1 basting every ten minutes1 first with melted butter or dripping1 then with fat in dripping-pan as it is tried out4 ,dispose on hot serving platter1 pour around ,egg ,sauce and garnish with sprays of parsley4 ,,stuffing ,,for ,,fish #a_/b cup cracker crumbs4 #a cup stale bread crumbs4 #e tablespoons butter4 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 #a_/b cup hot water4 ,onion juice4 ,,process3 ,mix crumbs1 add seasoning1 melt butter and hot water1 add to crumbs1 toss lightly with a fork and add onion juice to taste4 ,,egg ,,sauce ,to ,drawn ,butter ,sauce add one-half teaspoon ,anchovy ,essence and two hard-cooked eggs cut in thin slices4 ,sprinkle all with finely chopped parsley4 7,for ,drawn ,butter ,sauce see ,page #ib47 ,,thin ,,corn ,,bread #c_/d cup yellow corn meal4 #a-a_/d cups flour4 #b tablespoons sugar4 #e teaspoons baking powder4 #c_/d teaspoon salt4 #a cup thin cream4 #a egg well beaten4 #b tablespoons ,cottolene4 ,,process3 ,mix and sift the dry ingredients2 add cream1 beaten egg and ,cottolene1 beat thoroughly2 bake in a well-greased1 shallow pan1 in a hot oven1 twenty-five minutes2 five minutes before removing from oven1 brush over with melted butter or milk to give it a richer color4 ,serve with baked or broiled fish4 ,,parsley ,,potatoes ,select smooth1 uniform-sized new potatoes2 wash1 scrape and cover with cold water4 ,let stand one hour2 drain and place in steamer1 cover closely and steam until soft4 ,remove to serving dish2 dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley4 ,,cauliflower ,,with ,,cheese ,,sauce ,select a medium-sized1 firm cauliflower4 ,trim off leaves1 cut off stalk1 and soak one hour 7head down7 in cold salt water to cover4 ,cook 7head up7 until soft but not broken 7about thirty minutes7 in boiling salted water4 ,drain and place carefully in a buttered1 shallow baking dish1 pour over one and one-half cups of ,cheese ,sauce1 sprinkle with buttered crumbs and place in oven until crumbs are browned4 ,serve in baking dish4 ,,cheese ,,sauce #c tablespoons butter4 #b tablespoons flour4 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 ,few grains cayenne4 #a-a_/b cups hot milk4 #a_/b cup cheese cut in small pieces4 ,,process3 ,melt butter in a sauce-pan1 add flour1 mixed with seasonings1 stir to a smooth paste2 let cook one minute1 stirring constantly4 ,pour on gradually hot milk and beat until smooth and glossy4 ,add cheese and when melted pour over cauliflower4 ,,tomato ,,and ,,onion ,,salad ,arrange a nest of heart lettuce leaves in salad bowl2 place in center three peeled and chilled tomatoes1 cut in quarters2 thinly slice a mild onion1 separate the rings and strew them over tomatoes1 sprinkle all with green and red peppers finely chopped4 ,serve with ,french ,dressing4 ,,steamed ,,blueberry ,,pudding #b-a_/h cups bread flour4 #d teaspoons baking powder4 #a teaspoon salt4 #b tablespoons ,cottolene4 #a cup milk4 #a cup blueberries4 ,,process3 ,mix and sift flour1 baking powder and salt2 rub in ,cottolene with tips of fingers1 add milk gradually1 stirring constantly2 turn on a floured board1 knead slightly1 then roll out to one-half inch thickness2 place berries in center mixed with one-half teaspoon salt and two tablespoons sugar2 fold dough over1 pinch the edges together to form a large ball2 lift carefully into a well-greased1 two-quart pail1 cover closely and steam one and one-half hours4 ,serve with ,,foamy ,,sauce #b egg whites4 #a cup sugar4 #c_/d cup thin hot cream4 #a tablespoon ,sherry ,wine4 ,nutmeg4 ,,process3 ,beat the whites of eggs until stiff1 add sugar gradually1 beating constantly4 ,add hot cream slowly1 continue beating4 ,add ,sherry wine and a sprinkle of nutmeg4 ,milk may be used in place of cream1 if the latter is not available4 ,sidenote3 ,july ,third ,sunday ,menu ,,tomato ,,bouillon--,,cheesed ,,butter ,,thins ,,radishes ,,pickles ,,cold ,,boiled ,,tongue ,,chili ,,sauce ,,potato ,,salad--,,broiled ,,tomatoes ,,blueberry ,,pie--,,cheese ,,balls ,,iced ,,caf ,,au ,,lait ,,iced ,,cocoa 99 99 99 99 99 ,,tomato ,,bouillon ,prepare a tomato sauce2 there should be two cups4 ,strain this while hot through one thickness of cheese cloth into six cups of hot ,bouillon4 ,reheat and serve in ,bouillon cups with ,,cheesed ,,butter ,,thins ,sprinkle ,butter ,thins lightly with grated cheese1 seasoned with salt and a few grains cayenne4 ,place in the oven until crackers are crisp and cheese is melted4 ,,boiled ,,tongue ,wash and clean the tongue1 cover with boiling water1 to which add one-third cup each carrots1 turnips and onion cut in dice2 two sprays each parsley and thyme1 one-half teaspoon peppercorns and one-half dozen cloves4 ,simmer until tongue is tender4 ,let cool in liquor in which it was cooked1 remove the skin and brush with melted butter4 ,cover with fine1 buttered bread crumbs1 after arranging in dripping pan4 ,bake twenty minutes1 basting often with hot stock or port wine4 ,chill and slice thinly2 garnish with triangles of buttered toast sprinkled with finely chopped parsley4 ,,chili ,,sauce #b dozen ripe tomatoes4 #a dozen onions finely chopped4 #a dozen peppers finely chopped4 #a cup brown sugar4 #d cups cider vinegar4 #d tablespoons salt4 ,,process3 ,scald1 peel and chop tomatoes2 then add remaining ingredients in the order given4 ,place on range1 bring to boiling point and cook slowly until thick4 ,add more salt and sugar if necessary4 ,turn into sterilized fruit jars1 seal and store4 ,serve with meats1 fish1 etc4 ,,potato ,,salad ,cut balls from raw potatoes1 using a ,french vegetable cutter4 ,there should be three cups4 ,cook potato balls with three slices of onion in boiling salted water until tender4 ,drain1 chill and marinate with ,french ,dressing1 then cover with ,boiled ,dressing4 ,arrange in a mound on serving platter1 surrounded with a border of nasturtium blossoms and leaves4 ,sprinkle top with finely chopped chives4 ,,boiled ,,salad ,,dressing #a_/d cup butter4 #a-a_/d teaspoons salt4 #a teaspoon mustard4 #a_/d teaspoon paprika4 #a tablespoon sugar4 ,yolks #d eggs4 #b tablespoons flour4 #a_/d cup vinegar diluted with #b tablespoons water4 #a cup cream4 ,,process3 ,melt butter in sauce-pan2 add flour mixed with seasonings1 add egg yolks slightly beaten and vinegar and water4 ,cook over hot water until mixture thickens4 ,cool4 ,whip cream and fold into mixture4 ,beat well1 chill and serve with potato salad4 ,,broiled ,,tomatoes ,cut firm1 ripe tomatoes in halves1 crosswise4 ,rub each half lightly with a clove of garlic1 sprinkle with salt1 pepper1 and fine1 buttered bread crumbs mixed with a tablespoon of sugar4 ,place in a well-buttered broiler and broil five minutes4 ,remove carefully to a well-buttered shallow ramekin1 dot over with bits of butter1 finish cooking in the oven1 and serve4 ,,blueberry ,,pie ,line a deep1 perforated pie tin with ,plain ,paste2 brush over with white of egg slightly beaten4 ,fill with three cups blueberries mixed with one cup sugar1 two tablespoons flour1 one tablespoon butter cut in bits1 one-eighth teaspoon salt1 one tablespoon lemon juice4 ,wet edges1 cover with crust1 flute the rim and bake thirty-five minutes in a hot oven at first to set the crust1 then reduce the heat and finish baking4 ,,cheese ,,balls ,rub to a paste one roll ,neufchatel cheese2 to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped1 mild red pepper2 season with salt and roll with the butter paddles in small balls the size of ,queen olives4 ,serve with berry or cherry pies4 ,,iced ,,caf ,,au ,,lait #a cup medium ground coffee4 ,white #a egg4 #c cups boiling water4 #c cups scalded milk4 #a cup cold water4 ,,process3 ,scald enameled coffee pot4 ,beat white of egg slightly4 ,dilute with one-half cup cold water1 mix with coffee1 turn into coffee pot and add boiling water1 stir until well mixed4 ,place on range and let boil five minutes4 ,stir down and pour some into a cup to clear the spout of grounds4 ,return to pot and add remaining half cup of cold water4 ,place on back of range for ten minutes1 where it will keep hot but not boil4 ,after removing coffee to back of range1 put milk into double boiler and1 when scalded1 pour the two together in another scalded coffee pot4 ,chill and serve4 ,sidenote3 ,july ,fourth ,sunday ,menu ,,watermelon ,,with ,,sherry ,,sauce ,,consomm ,,printaniere--,,imperial ,,rings ,,stuffed ,,hearts ,,with ,,vegetables ,,potato ,,puff ,,cabbage ,,salad ,,raspberry ,,whip--,,white ,,nut ,,cake ,,iced ,,coffee 99 99 99 99 99 ,,watermelon ,,with ,,sherry ,,sauce ,scoop balls out of the center of watermelon using ,french potato cutter4 ,pour over ,sherry ,sauce and place them carefully in a freezer1 packed in salt and ice1 let stand until thoroughly chilled 7about one and a half hours74 ,serve with ,sherry ,sauce in tall champagne glasses4 ,,sherry ,,sauce ,cook one cup sugar with one-fourth cup of water three minutes4 ,cool slightly and add one-half cup ,sherry1 three tablespoons ,sloe gin and a sprinkle of salt4 ,chill and pour over watermelon balls4 ,,consomm ,,printaniere ,to one quart of ,chicken ,consomm add one tablespoon each of cooked carrot and turnip1 cut in small fancy shapes 7using ,french vegetable cutter for this purpose71 small peas1 ,french beans and asparagus tips4 ,heat these vegetables in a small quantity of hot consomm2 drain1 place them in hot soup tureen and pour over boiling consomm4 ,,imperial ,,rings ,cut stale bread in one-third inch slices4 ,stamp out circles three inches in diameter2 with a smaller cutter 7size of top of pepper shaker7 cut out center1 leaving rings about one-third inch wide4 ,brush with melted butter1 sprinkle lightly with salt and paprika1 and brown delicately in the oven4 ,serve in a circle overlapping each other on a plate covered with a doily4 ,,stuffed ,,hearts ,,with ,,vegetables ,clean and wash three calves' hearts2 stuff and skewer into shape4 ,draw small strips of salt pork 7lardoons7 through edges of hearts4 ,sprinkle with salt and pepper1 dredge with flour and brown well in hot ,cottolene1 with two slices onion1 four slices carrot1 one blade celery cut fine1 two sprays parsley1 two small bits bay leaf1 three cloves and one-half teaspoon peppercorns4 ,when hearts are richly browned1 remove to ,dutch oven1 casserole or deep baking dish4 ,add two cups ,brown ,stock1 cover closely and cook slowly in the oven until tender 7about two hours71 basting six times while cooking4 ,cut three slices of stale bread one-third inch thick1 shape with large round cutter2 with a small cutter remove centers to form rings3 brush with melted butter and brown delicately in the oven4 ,arrange them on hot serving platter1 set a heart in each ring and surround with new carrots and turnips cut ,julienne style and cooked in boiling salted water until tender4 ,there should be one and one-half cups each4 ,drain and dress with ,matre d',htel ,butter4 ,,stuffing ,,for ,,hearts #a_/b cup cracker crumbs4 #a_/b cup stale bread crumbs4 #b inch cube fat salt pork finely chopped4 #b blades celery finely chopped4 #a_/b teaspoon finely chopped parsley4 #a tablespoon onion finely chopped4 ,salt1 pepper4 ,,process3 ,mix ingredients in the order given and season well with salt and pepper4 ,,potato ,,puff ,prepare two and one-half cups hot mashed potatoes4 ,add two and one-half tablespoons butter1 one-half teaspoon baking powder1 season with salt and pepper and moisten with one-half cup hot cream or milk1 beat thoroughly4 ,add the whites of two eggs beaten until stiff4 ,pile lightly in a buttered baking dish and bake until well puffed and browned4 ,,new ,,cabbage ,,salad ,mix two cups of new cabbage1 finely shredded1 with one-half cup of celery cut in small pieces and one mild onion finely chopped4 ,add one-half tablespoon ,worcestershire ,sauce to one cup of boiled salad dressing and mix thoroughly with cabbage4 ,chill4 ,serve in onion cups or in nests of crisp lettuce leaves4 ,,raspberry ,,whip #a-a_/b cups red raspberries4 #a cup powdered sugar4 ,white #a egg4 ,,process3 ,mix sugar with berries and turn into bowl in which white of egg is slightly beaten1 then mash berries and sugar and mix thoroughly with egg4 ,beat with a wire whip until mixture is stiff to stand4 ,pile lightly on a chilled serving dish and surround with macaroons4 ,serve with ,,golden ,,sauce #a egg4 #a cup powdered sugar4 #c tablespoons ,sherry wine4 ,,process3 ,beat yolks until thick and light1 add one half the sugar gradually1 beating constantly3 beat whites until stiff1 gradually adding the remaining half cup sugar4 ,combine mixtures1 add wine and beat thoroughly4 ,,white ,,nut ,,cake #a_/c cup ,cottolene4 #a-a_/b cups fine sugar4 #c_/d cup cold water4 #b-a_/d cups pastry flour4 #d teaspoons baking powder4 #a_/d teaspoon salt4 ,whites #d eggs beaten until stiff4 #a_/b teaspoon ,almond extract4 #a cup ,english walnut meats broken in pieces4 ,,process3 ,cream ,cottolene1 add sugar gradually1 beating constantly4 ,mix and sift flour1 baking powder and salt1 add alternately to first mixture with water1 add nut meats and extract2 cut and fold in whites of eggs4 ,bake in a sheet thirty-five minutes in a moderate oven4 ,spread with ,,maple ,,frosting #a cup maple sugar4 #a_/b cup boiling water4 ,white #a egg4 #a_/h teaspoon cream of tartar4 ,,process3 ,boil sugar1 water and cream of tartar together until it spins a thread from tip of spoon4 ,pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake4 7,to get the exact proportion of sugar1 weigh one level cup of granulated sugar to ascertain by weight how much ,maple sugar is required for this amount of water and white of one egg4 ,it will weigh about one-half pound47 ,illustration ,sidenote3 ,july ,fifth ,sunday ,menu ,,cream ,,of ,,lettuce ,,soup ,,pressed ,,chicken ,,tomato ,,salad ,,lattice ,,potatoes--,,green ,,corn ,,pudding ,,peach ,,ice ,,cream--,,rich ,,chocolate ,,cake ,,spiced ,,iced ,,tea 99 99 99 99 99 ,,cream ,,of ,,lettuce ,,soup #b cups ,white ,stock4 #b heads lettuce4 #b tablespoons rice4 #b tablespoons butter4 #a teaspoon finely chopped onion4 #a_/b cup hot cream4 #a egg yolk4 ,salt and pepper4 ,few grains nutmeg4 ,,process3 ,cook the onion in butter five minutes 7without browning71 add rice1 lettuce finely chopped1 and stock1 cover and cook until rice is soft2 add hot cream1 slightly beaten yolk of egg and seasonings4 ,do not allow soup to boil after adding egg yolk4 ,discard outer leaves of lettuce1 using only the hearts for soup4 ,,pressed ,,chicken ,disjoint a four- or five-pound fowl1 cover with boiling water and let simmer until tender1 with one carrot sliced1 one onion sliced1 a blade or two of celery broken in inch pieces1 two sprays parsley and one-half teaspoon peppercorns4 ,add one tablespoon salt the last hour of cooking4 ,drain chicken from liquor1 remove the skin and bones2 strain liquor1 return to range and let simmer until reduced to one cup1 strain and reserve4 ,when the meat is nearly cold1 cut it in small cubes or chop fine2 remove all fat from liquor1 reheat and add chicken1 stirring it slowly1 season with salt and pepper if necessary4 ,decorate a granite1 brick-shaped bread pan with hard boiled eggs cut in rings or fancy shapes1 over these pack the chicken mixture very carefully so as not to disturb the decorations4 ,cover with a buttered paper1 place a weight over paper and let stand over night in a cold place4 ,serve with ,tomato ,salad4 ,,tomato ,,salad ,wash garden cress and shake dry1 arrange a bed on large oval platter1 discarding all coarse leaves and stems4 ,peel and chill five uniform-sized tomatoes1 cut a slice from the stem ends and scoop out the pulp1 invert tomato cups on a plate and set aside in a cool place4 ,chop fine the solid pulp of the tomato with one chilled and pared cucumber1 add two tablespoons finely chopped chives1 stir in one cup of ,cream ,dressing and refill tomato cups with mixture heaping them in pyramids4 ,dispose these tomato cups at intervals in cress border and place mold of pressed chicken in center4 ,,cream ,,salad ,,dressing #a-a_/b teaspoon salt4 #a_/b tablespoon mustard4 #a tablespoon sugar4 #a egg slightly beaten4 #b-a_/b tablespoons melted butter4 #c_/d cup cream4 #d tablespoons vinegar4 ,,process3 ,mix ingredients in the order given1 adding vinegar very slowly1 beating constantly4 ,cook in double boiler until mixture thickens2 continue beating1 strain at once and chill4 ,,lattice ,,potatoes ,wash and pare potatoes of a uniform size4 ,slice on a corrugated vegetable slicer1 which is made for this purpose4 ,wash slices in cold water1 changing the water several times2 then let stand several hours in cold water4 ,drain and dry with crash towels4 ,fry a few at a time in deep hot ,cottolene1 drain on brown paper1 sprinkle with salt4 ,pile on a lace paper doily in a fancy basket4 ,,green ,,corn ,,pudding ,to two cups of cooked green corn1 cut from the cob 7or one can of corn7 chopped fine1 add two eggs slightly beaten1 one teaspoon salt1 one-eighth teaspoon pepper1 one teaspoon sugar1 two tablespoons melted butter1 and two cups scalded milk4 ,mix well and turn into a buttered pudding dish2 bake until firm in moderate oven4 ,,peach ,,ice ,,cream ,,no4 #a #a-a_/b cups peach pulp4 #a-a_/b cups granulated sugar4 ,juice one lemon4 #a quart thin cream4 ,,process3 ,pare and stone choice1 ripe peaches and rub the pulp through a pure strainer2 add sugar and lemon juice1 turn into the can of freezer packed in ice and salt 7using three measures of crushed ice to one of rock salt72 add cream and freeze in the usual way4 ,,rich ,,chocolate ,,cake #a_/b cup ,cottolene4 #a-a_/b cups sugar4 #d eggs4 #d squares chocolate4 #a teaspoon cinnamon4 #a_/c cup hot water4 #a_/b cup milk4 #b cups flour4 #c teaspoons baking powder4 #a_/d teaspoon salt4 #a teaspoon vanilla4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly4 ,melt chocolate over hot water1 add hot water specified in recipe and beat immediately into creamed butter and sugar2 add yolks of eggs beaten until thick and light4 ,mix and sift flour1 cinnamon1 baking powder and salt2 add to first mixture alternately with milk1 add vanilla4 ,cut and fold in the stiffly-beaten whites of eggs4 ,bake in a shallow pan forty to forty-five minutes4 ,cover with ,boiled ,frosting 7for recipe see ,page #ef74 ,,spiced ,,iced ,,tea #d teaspoons tea4 #b cups boiling water4 #i cloves4 ,,process3 ,follow recipe for making tea4 ,strain into pitcher over cloves1 chill1 then pour into glasses filled with cracked ice4 ,sweeten to taste4 ,the flavor of tea is preserved and is much finer by chilling the infusion quickly1 before pouring over ice4 ,allow three cloves for each glass4 ,the large ,penang cloves are the best4 ,august ,hunger is the best seasoning for meat1 ,and thirst for drink4 --,cicero4 ,illustration ,sidenote3 ,august ,first ,sunday ,menu ,,nova ,,scotia ,,canap,s ,,pan ,,broiled ,,fillets ,,of ,,beef--,,sultana ,,sauce ,,carlsbad ,,potatoes ,,peas ,,and ,,onions ,,french ,,style ,,lettuce1 ,,peppergrass ,,and ,,onion ,,salad ,,peach ,,ice ,,cream--,,cocoanut ,,cake ,,coffee 99 99 99 99 99 ,,nova ,,scotia ,,canap,s ,cut white bread in one-third inch slices2 stamp out with heart-shaped cutter2 spread both sides thinly with butter1 brown them delicately in the oven4 ,mince ,nova ,scotia smoked salmon and moisten with ,mayonnaise or ,boiled ,salad ,dressing4 ,spread each heart with mixture1 dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve4 ,do not cover the salmon entirely with the egg4 ,arrange canaps on small plates covered with a lace paper doily2 garnish each with a spray of parsley and serve as first course4 ,,pan ,,broiled ,,fillets ,,of ,,beef ,have fillets of beef cut one and one-half inches thick2 shape in circular forms4 ,broil ten minutes in a hissing1 well-buttered frying pan1 turning every ten seconds for the first two minutes1 that the surface may be seared thoroughly1 thus preventing the loss of juices4 ,turn occasionally afterward4 ,when half done season with salt1 pepper1 reduce heat and finish cooking4 ,arrange on hot serving platter and spread generously with soft butter4 ,pour over ,sultana ,sauce4 7,for recipe see ,page #fa47 ,,carlsbad ,,potatoes ,wash and pare one dozen small1 uniform-sized potatoes2 soak one hour in cold water to cover4 ,drain1 put in stew-pan and cover with one quart of boiling water4 ,add two tablespoons butter and two teaspoons salt4 ,cook until soft 7but not broken71 then drain4 ,return to stew-pan4 ,add one-third cup butter1 one and one-half tablespoons lemon juice1 and one-eighth teaspoon paprika4 ,cook four or five minutes1 shaking the pan occasionally4 ,place in hot serving dish and sprinkle with one tablespoon chopped parsley4 ,,peas ,,and ,,onions--,,french ,,style ,cut one slice bacon in shreds crosswise1 using the shears for this purpose4 ,cook bacon with one-fourth cup butter about ten minutes1 without scorching bacon4 ,remove scraps of bacon1 add two cups fresh peas1 one dozen small onions and a sprig of mint4 ,cook until peas and onions are soft1 adding one-fourth cup boiling water to prevent scorching4 ,beat one egg yolk slightly1 add one-third cup cream and one head of lettuce cut in quarters 7use lettuce hearts71 season with salt and pepper4 ,let boil up once and serve4 ,,lettuce1 ,,peppergrass ,,and ,,onion ,,salad ,separate the heart leaves of two solid heads of lettuce4 ,wash1 drain and chill2 arrange them in a nest in salad bowl4 ,sprinkle between and over leaves four tablespoons finely chopped peppergrass and small1 thinly sliced onions1 separating the rings4 ,marinate with ,french ,dressing2 chill and serve4 ,,peach ,,ice ,,cream ,no4 #b #d cups milk4 #c cups heavy cream4 #a cup sugar4 #a tablespoon lemon extract4 #a_/d teaspoon salt4 #b cups fresh peach pulp4 ,,process3 ,pare and pit peaches2 stew until soft1 rub through a sieve4 ,then mix ingredients in the order given4 ,add peach pulp and freeze4 ,let stand two hours before serving4 ,,cocoanut ,,cake 7,for recipe see ,page #ef47 ,sidenote3 ,august ,second ,sunday ,menu ,,consomm 7,,cold7 ,,broiled ,,chicken--,,sauce ,,viennaise ,,potato ,,roses ,,corn ,,fritters ,,cauliflower ,,la ,b,,chamel ,,dressed ,,head ,,lettuce ,,salad ,,rolls ,,blackberry ,,roly-,,poly ,,creamy ,,sauce ,,coffee 99 99 99 99 99 ,,cold ,,consomm 7,for recipe see ,page #ij47 ,,broiled ,,chicken ,singe1 wipe and with a sharp pointed knife 7a boning knife7 split the broiler down the back the entire length1 beginning at back of neck4 ,lay open and remove entrails1 etc41 remove ribs and breast-bone1 then cut the tendons at joints4 ,rub bird over with soft butter1 sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler4 ,cook twenty-five minutes under a gas flame or over glowing coals1 turning often4 ,baste bird over several times with melted butter if it appears dry4 ,when evenly browned1 remove to well-greased dripping pan1 spread again with soft butter1 cover closely1 and bake until tender at the joints4 ,serve with ,,sauce ,,viennaise ,reduce one small can of tomatoes by slow cooking to a thick pulp2 when strained there should be two tablespoons4 ,to three-fourths cup ,mayonnaise ,dressing add three-fourths tablespoon finely chopped capers1 one teaspoon finely chopped parsley1 two teaspoons each finely chopped gherkins and olives1 one teaspoon finely chopped onion or chives4 ,add tomato pulp1 mix well and keep in a cool place until ready to serve4 ,,mashed ,,potatoes 7,,for ,,roses7 ,to three cups of hot riced potatoes add three tablespoons butter1 one teaspoon salt1 the beaten yolks of three eggs and enough hot milk to allow the mixture to pass readily through the pastry-bag with rose tube attached4 ,shape as roses on a buttered tin sheet1 brush over lightly with egg slightly beaten and diluted with one tablespoon milk1 and brown delicately in oven4 ,,to ,,shape ,,roses ,fill pastry bag with potato mixture4 ,hold the bag upright with tube pointing downward4 ,guide tube with left hand and press out potato with the right1 making a circular motion4 ,when roses are the desired size press the tube gently into mixture and withdraw it quickly to stop the flow and give the pyramid a pointed finish4 ,sweet potatoes may be prepared in the same manner4 ,,corn ,,fritters 7,for recipe see ,page #fc47 ,,cauliflower ,,la ,b,,chamel ,select a firm1 white cauliflower1 remove leaves and cut off the stalk4 ,soak 7head down7 in cold salt water to cover4 ,drain and cook 7head up7 in boiling salted water to cover until tender but not broken apart4 ,drain well and dispose on shallow serving dish4 ,pour over one and one-half cups ,bchamel ,sauce 7see ,page #he74 ,sprinkle with finely chopped parsley4 ,,dressed ,,head ,,lettuce ,select a large1 firm head of lettuce4 ,remove all wilted leaves4 ,separate the heart leaves sufficiently to wash them thoroughly4 ,drain1 arrange leaves on shallow serving plate1 keeping them in their original shape if possible4 ,sprinkle over all finely shredded red and green prepared peppers4 7,to prepare peppers1 plunge them into boiling water1 then quickly rub off the glazed outer skin1 drop peppers into cold water until crisp4 ,cut a slice from the stem ends1 remove seeds and veins1 then cut in thread like rings47 ,serve with ,french ,dressing1 to which add one tablespoon ,roquefort cheese4 ,blend well before pouring over ,salad4 ,,blackberry ,,roly-,,poly #b cups blackberries4 #a_/d cup water4 #a cup sugar4 #a_/d teaspoon salt4 #b cups pastry flour4 #d teaspoons baking powder4 #a_/b teaspoon salt4 #d tablespoons ,cottolene4 ,yolk #a egg4 ,white #a egg slightly beaten4 ,granulated sugar4 ,ground cloves4 ,,process3 ,cook blackberries in water and salt until berries are soft4 ,rub through a sieve and add sugar to pulp2 return to range and cook until mixture thickens1 stirring occasionally4 ,sift flour with baking powder and salt1 work in ,cottolene with tips of fingers1 and mix to a soft dough with yolk of egg mixed with one-half cup of milk4 ,turn onto a floured board1 knead slightly and roll out in a rectangular sheet one-fourth inch thick4 ,divide this into four pieces1 longer than wide4 ,spread each with the blackberry sauce and roll up like jelly roll2 wet the edges1 press lightly to prevent unrolling4 ,lay on buttered sheet and brush tops with white of egg1 sprinkle with sugar and a few grains cloves4 ,bake twenty-five minutes in a hot oven4 ,serve hot with remaining sauce kept hot over hot water or with ,,creamy ,,sauce #a_/d cup butter4 #b_/c cup powdered sugar4 #b tablespoons milk4 #b tablespoons ,sherry wine4 ,few grains nutmeg4 ,,process3 ,cream butter1 add sugar gradually1 stirring constantly1 add milk and wine very slowly1 continue beating4 ,add a sprinkle of nutmeg4 ,to avoid having sauce curdle1 milk and wine must be added drop by drop4 ,sidenote3 ,august ,third ,sunday ,menu ,,cantaloupe ,,la ,,mode ,,consomm ,,au ,,riz--,,cheese ,,balls ,,spiced ,,beef--,,whipped ,,cream ,,horseradish ,,sauce ,,potatoes ,,italian ,,style--,,succotash ,,pear ,,salad ,,peach ,,cottage ,,pudding ,,with ,,cream ,,coffee 99 99 99 99 99 ,,cantaloupe ,,la ,,mode ,wash small ripe cantaloupe 7,rockyfords7 with a brush1 and chill thoroughly4 ,cut in halves lengthwise and fill with ,pineapple or ,raspberry ,ice4 ,arrange on a bed of cracked ice2 serve one-half melon to each guest4 ,,raspberry ,,ice #d cups water4 #a-c_/d cups sugar4 #b cups raspberry pulp4 #a_/d cup orange juice4 #b tablespoons lemon juice4 ,,process3 ,make a syrup by boiling water and sugar twenty minutes4 ,mash berries and rub through a fine sieve1 add orange and lemon juice1 combine with syrup1 strain and freeze4 ,shape with a cone mold and place in seed cavities of halves of cantaloupe4 ,,consomm ,,au ,,riz #h cups consomm4 #a_/d cup washed rice4 #f cups cold water4 #a_/b tablespoon salt4 ,,process3 ,add salt to boiling water1 then add rice slowly and let cook until rice is soft2 drain4 ,pour over rice six cups cold water to separate kernels4 ,add rice to hot consomm and serve with ,cheese ,balls4 ,,cheese ,,balls #d tablespoons butter4 #c_/d cup flour4 #a_/b cup water4 #a_/d teaspoon salt4 ,few grains cayenne4 #c eggs4 #a_/d cup grated ,edam ,cheese4 ,cottolene4 ,,process3 ,melt butter in a sauce-pan1 add water1 cook one minute2 add flour mixed with seasonings4 ,cook until mixture leaves the sides of pan1 stirring constantly4 ,cool slightly1 add unbeaten eggs one at a time1 add cheese4 ,mix well and drop from tip of teaspoon into deep hot ,cottolene4 ,drain and serve immediately4 ,,spiced ,,beef ,wash and wipe six pounds of beef cut from the flank4 ,cover with boiling water2 bring to the boiling point and skim4 ,reduce heat and simmer until meat is tender 7time required about five hours71 adding the last hour of cooking one-half cup each of carrot1 onion and celery cut in dice1 two sprays each of parsley and thyme1 one of marjoram1 six cloves1 one-half teaspoon peppercorns and one tablespoon salt4 ,remove meat and reduce liquor to one and one-half cups2 strain4 ,shred the meat1 mix with the liquor and press in a granite1 brick-shaped bread pan1 packing solidly4 ,when thoroughly cold1 serve1 cut in thin slices1 with ,whipped ,cream ,horseradish ,sauce 7for recipe see ,page #abj74 ,,potatoes ,a ,l',,italienne ,to two cups hot riced potatoes1 add one tablespoon finely chopped chives1 one egg yolk well beaten1 whites four eggs beaten until stiff1 one-half cup grated cheese4 ,season with salt1 pepper and a few grains cayenne4 ,pile lightly in a well-greased baking dish and bake from twenty-five to thirty minutes4 ,turn dish around several times carefully that mixture may puff evenly4 ,,succotash ,shell lima beans1 wash and cover with boiling water2 heat to boiling point and drain2 throw away water and rinse beans1 drain again4 ,cook in boiling1 salted water until tender4 ,drain and add to an equal quantity of hot boiled corn cut from the cob4 ,season with salt1 pepper and butter4 ,reheat before serving4 ,,pear ,,salad ,wipe1 pare and remove the cores from the desired number of ripe 7early7 pears4 ,cut in eighths lengthwise4 ,arrange on beds of crisp cress1 or lettuce heart leaves4 ,bestrew with prepared red peppers cut in very fine rings4 ,serve with ,french ,dressing1 using lemon juice in place of vinegar4 ,canned red peppers may be used when fresh peppers are not available4 ,to prepare peppers1 plunge them into boiling water for a moment1 cut a slice from stem ends1 remove seeds and veins1 cover with cold water until crisp2 drain dry1 and cut in fine shreds4 ,,peach ,,cottage ,,pudding #a_/d cup ,cottolene4 #a cup sugar4 #a egg4 #a_/b cup milk4 #b cups pastry flour4 #d teaspoons baking powder4 #a_/d teaspoon salt4 #a_/d teaspoon almond extract4 ,fresh peaches sliced4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly2 add egg well beaten4 ,mix and sift flour1 baking powder and salt2 add to first mixture alternately with milk4 ,add extract and beat thoroughly4 ,turn into a well-greased shallow pan1 and bake twenty-five minutes in a moderate oven4 ,cut in three-inch squares2 pile thinly-sliced fresh peaches on top of each portion1 sprinkle thickly with powdered sugar and serve with rich cream4 ,sidenote3 ,august ,fourth ,sunday ,menu ,,boiled ,,halibut 7,,cold7--,,vinaigrette ,,sauce ,,cucumber ,,baskets ,,radishes ,,french ,,fried ,,potatoes--,,boiled ,,sweet ,,corn ,,frozen ,,apricots--,,sultana ,,cake ,,demi ,,tasse ,,iced ,,tea 99 99 99 99 99 ,,boiled ,,halibut--,,cold ,have a piece of ,halibut cut weighing two and one-half pounds4 ,tie in a square of cheese cloth 7to prevent scum from settling on the flesh of fish74 ,cover with boiling water to which add salt and vinegar or lemon juice2 the acid preserves the whiteness of the fish4 ,boil until the flesh leaves the bones 7about thirty-five minutes74 ,drain and remove from cheese cloth4 ,pick out bones and remove skin4 ,place in a vessel that will preserve the shape of fish1 chill and dispose fish on a cold serving platter on a bed of garden cress4 ,set a cucumber basket at intervals 7one for each guest71 and serve with ,,vinaigrette ,,sauce #a teaspoon salt4 #a_/h teaspoon black pepper4 ,few grains cayenne4 #a tablespoon ,tarragon vinegar4 #b tablespoons ,malt vinegar4 #a_/b cup ,olive oil4 #a tablespoon chopped olives4 #a tablespoon chopped pickle4 #a tablespoon chopped green or red pepper4 #a teaspoon chopped parsley4 #a-a_/b teaspoons chopped chives4 ,,process3 ,put salt1 pepper and cayenne in bowl1 add oil slowly stirring constantly1 add remaining ingredients and blend thoroughly4 ,chill and pour over ,boiled ,halibut4 ,,cucumber ,,baskets ,select long cucumbers of uniform thickness 7three cucumbers will make six baskets71 cut a slice from both the stem and blossom ends1 pare and cut in halves crosswise2 cut from each piece a section so as to form a handle crosswise of cucumber4 ,scoop out the soft pulp and seeds1 brush each basket over lightly with olive oil and sprinkle with finely chopped garden cress or parsley4 ,fill the baskets with ,mayonnaise ,dressing or ,sauce ,tartare 7see recipe ,page #hd74 ,chill and serve in nests of peppergrass or lettuce heart leaves4 ,,french ,,fried ,,potatoes ,wash and pare medium-sized potatoes1 cut them lengthwise in eight pieces of a uniform size4 ,soak them in cold water two hours1 changing the water several times4 ,drain from water and dry between towels4 ,then fry a few at a time in deep hot ,cottolene4 ,drain on brown paper and sprinkle with salt4 ,this is an easy method of preparing potatoes in hot weather4 ,the potatoes may be prepared beforehand and the process of cooking is both simply and quickly done4 ,be sure the ,cottolene is not too hot as the potatoes must be cooked through1 as well as browned4 ,,boiled ,,sweet ,,corn ,have the water boiling4 ,remove the husks and silk from the corn and drop them at once into the boiling water2 bring water quickly to boiling point and let boil rapidly five to ten minutes 7depending somewhat on age of corn74 ,drain from water and arrange in a napkin-covered platter2 serve at once4 ,,frozen ,,apricots ,drain the apricots from the liquor in the can4 ,reserve liquor and cut fruit in one-fourth inch cubes4 ,to the syrup add sufficient water to make four cups2 add one cup orange juice2 add one and one-half cups sugar4 ,cook five minutes1 strain and pour over apricots2 chill and freeze4 ,fresh apricots or peaches may be used when in season4 ,the fresh fruit should be cooked until clear1 in a syrup made of four cups of water and two cups sugar4 ,when this mixture is frozen to a mush1 two cups of ,whipped ,cream may be added1 if one desires a richer dessert4 ,,sultana ,,cake #a_/c cup ,cottolene4 #a cup sugar4 #b eggs4 #a egg yolk4 #a cup ,sultana raisins4 #a_/b cup milk4 #b-a_/d cups pastry flour4 #d teaspoons baking powder4 #a_/d teaspoon salt4 #a_/b teaspoon mace4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly2 add well-beaten eggs and yolk4 ,mix and sift flour 7except one tablespoon71 baking powder and salt and mace2 add to first mixture alternately with milk4 ,dredge raisins with tablespoon flour1 add to mixture and beat thoroughly4 ,turn mixture into a well-greased1 brick-shaped bread pan and bake forty minutes in a moderate oven4 ,frost if desired4 ,sidenote3 ,august ,fifth ,sunday ,menu ,,tomato ,,canap ,,cold ,,veal ,,loaf--,,whipped ,,cream ,,horseradish ,,sauce ,,creamed ,,new ,,potatoes ,,steamed ,,summer ,,squash ,,lettuce1 ,,garden ,,cress ,,and ,,onion ,,salad ,,sliced ,,peaches--,,chocolate ,,layer ,,cake ,,iced ,,coffee ,,lemonade 99 99 99 99 99 ,,tomato ,,canap ,fry circles of bread1 cut one-third inch thick1 in deep hot ,cottolene4 ,saut slices of tomato in hot butter4 ,drain both on brown paper4 ,cover each circle of bread with a slice of tomato1 sprinkle with salt1 pepper and a few grains cayenne4 ,garnish each with a slice of cucumber and the white of hard boiled eggs1 cut in the shape of petals to represent field daisies4 ,,cold ,,veal ,,loaf ,have the bone of a knuckle of veal sawed in three pieces at the market4 ,wash1 wipe1 and put in kettle with two pounds of lean veal1 one onion sliced1 six slices carrot1 one blade celery broken in pieces1 one spray parsley and one-half teaspoon peppercorns2 cover with boiling water and cook slowly until meat is tender4 ,drain2 chop meat finely and season well with salt1 pepper and a few grains cayenne4 ,reduce liquor to one cup1 strain and reserve4 ,garnish the bottom of a granite1 brick-shaped bread pan with the white of hard boiled egg cut to resemble three daisies2 put a dot of the yolk in center of each and arrange sprays of parsley between each daisy4 ,put a layer of meat1 then a layer of thinly sliced eggs sprinkled with parsley1 finely chopped4 ,cover with remaining meat2 pour over strained liquor1 press and let stand until cold and jellied4 ,remove to serving platter1 garnish with parsley and small round radishes cut to resemble tulips4 ,slice thinly and serve with ,,whipped ,,cream ,,horseradish ,,sauce #d tablespoons freshly grated horseradish4 ,few drops onion juice4 ,few grains cayenne4 #a-a_/b tablespoons vinegar4 #a_/d cup heavy cream whipped4 #a_/d teaspoon salt4 ,,process3 ,mix the first five ingredients thoroughly1 then fold in the whipped cream4 ,chill and serve4 ,,creamed ,,new ,,potatoes ,cut two and one-half cups cold1 boiled new potatoes in one-half inch cubes4 ,add one and one-half cups ,white ,sauce4 ,season highly with salt and white pepper1 and reheat in double boiler4 ,remove to hot serving dish and sprinkle with finely chopped parsley4 ,,steamed ,,summer ,,squash ,wash and cut in quarters4 ,cook in boiling salted water until tender4 ,drain through double cheese cloth4 ,pass through ricer or mash with potato masher1 and season with butter1 salt and a little black pepper4 ,reheat and serve4 ,,lettuce1 ,,garden ,,cress ,,and ,,onion ,,salad ,separate the crisp heart leaves of two heads of lettuce2 arrange them on a shallow serving dish to represent a full-blown rose4 ,pick over1 wash and dry a bunch of garden cress1 chop finely and sprinkle over lettuce leaves4 ,chop one small onion very fine and mix with ,french dressing4 ,pour over lettuce4 ,serve at once4 ,,sliced ,,peaches ,scald fine1 ripe peaches2 remove skins1 cut in halves and remove stones4 ,slice lengthwise and arrange in serving dish in layers4 ,sprinkle each layer with sugar and lemon or orange juice4 ,chill and serve with cream and sugar4 ,september ,the kitchen is a country in which there are always discoveries to be made4--,la ,reynire4 ,illustration ,sidenote3 ,september ,first ,sunday ,menu ,,cream ,,of ,,pea ,,soup--,,crisp ,,saratoga ,,wafers ,,braised ,,shoulder ,,veal ,,stuffed--,,creole ,,sauce ,,potato ,,balls ,,spinach ,,with ,,cream ,,lettuce1 ,,radish ,,and ,,onion ,,salad ,,apple ,,pie ,,cottage ,,cheese ,,caf ,,noir 99 99 99 99 99 ,,cream ,,of ,,pea ,,soup #b cups ,marrowfat peas 7or one can74 #b teaspoons sugar4 #b cups water4 #a-a_/b cups scalded milk4 #a slice onion4 #a-a_/b tablespoons butter4 #b tablespoons flour4 #a_/b cup hot cream4 #a teaspoon salt4 #a_/h teaspoon pepper4 ,,process3 ,peas that are too hard to serve as a vegetable may be used for soup4 ,cover them with the cold water and cook until soft4 ,rub through sieve1 reheat pulp and thicken with butter and flour cooked together4 ,scald milk with onion1 remove onion1 add milk slowly to pea mixture1 stirring constantly4 ,add hot cream and seasoning4 ,serve with ,crisp ,saratoga ,wafers4 ,,braised ,,shoulder ,,of ,,veal ,have the bones removed from five pounds of the shoulder of veal 7reserve bones74 ,stuff with bread stuffing1 truss in shape and follow directions for ,braised ,beef 7see ,page #aci74 ,add two sprays of thyme and marjoram4 ,serve with ,,creole ,,sauce #d tablespoons ,cottolene4 #d tablespoons flour4 #a_/d cup green pepper cut in shreds4 #a small clove garlic4 #a truffle cut in thin shreds4 #a can small button mushrooms4 #a-a_/b cups thick1 well-seasoned tomato pulp4 #a-a_/d cups ,brown ,stock4 ,salt1 pepper and cayenne4 ,,process3 ,cook pepper1 onion and butter together five minutes without browning2 add flour and cook two minutes1 stirring constantly4 ,add truffle1 tomato pulp and gradually ,brown ,stock2 continue stirring until ingredients are well blended4 ,heat mushrooms in their own liquor1 drain1 and add mushrooms to sauce4 ,stick a tooth-pick through the clove of garlic1 drop it into sauce and let it simmer fifteen minutes4 ,remove garlic before serving4 ,,potato ,,balls ,add to five hot mashed potatoes1 one-fourth teaspoon celery salt1 one teaspoon finely chopped parsley or chives1 salt1 pepper and three tablespoons butter1 and enough hot milk to make of the consistency to handle4 ,shape into smooth1 round balls1 roll in flour1 egg and crumbs4 ,fry a golden brown in deep1 hot ,cottolene4 ,dispose around ,veal4 ,,spinach ,,with ,,cream ,discard all wilted leaves1 remove the roots and pick over and wash one-half peck of spinach in several waters1 to rid it from all sand4 ,if young and tender1 put in a stew-pan and heat gradually2 let boil twenty-five minutes1 or until soft1 in its own juices and the water that clung to the leaves4 ,old spinach should be cooked in boiling1 salted water 7it will require about two quarts of water to one peck spinach74 ,drain thoroughly1 chop finely in a wooden bowl4 ,melt three tablespoons butter in an omelet pan2 add spinach and cook four minutes1 stirring constantly1 sprinkle with one and one-half tablespoons flour1 continue stirring and pour on gradually three-fourths cup hot1 thin cream2 simmer five minutes4 ,,lettuce1 ,,radish ,,and ,,onion ,,salad ,remove the leaves from the stalk1 discarding all wilted and unsightly leaves4 ,wash and keep in cold water until crisp4 ,drain and dry on a crash towel or cheese cloth4 ,place between leaves thin slices of round1 red radishes1 sprinkle with finely sliced young green onions4 ,garnish with radishes cut to resemble tulips4 ,serve with ,french ,dressing4 ,,apple ,,pie #e tart apples4 #a_/b cup sugar4 #a_/d teaspoon nutmeg4 #a_/h teaspoon salt4 #a-a_/d tablespoons butter4 #a tablespoon lemon juice4 ,grated rind #a_/d lemon4 ,,process3 ,line a pie pan with ,plain ,paste4 ,wipe1 pare1 core and cut apples in quarters1 then in slices lengthwise4 ,pile them in lined pie pan1 heaping them well in center1 leaving a half-inch space around edge of pie4 ,mix sugar1 nutmeg1 salt1 lemon juice1 grated rind and turn over apples4 ,dot over with bits of butter2 wet edges and cover with top crust2 press and flute edges4 ,bake forty-five minutes in a moderate oven4 ,,plain ,,paste #a-a_/b cups flour4 #a_/b teaspoon salt4 #a_/b teaspoon baking powder4 #a_/d cup ,cottolene4 ,ice ,water4 ,,process3 ,mix and sift flour1 salt and baking powder4 ,rub in ,cottolene 7reserving one and one-half tablespoons71 with tips of fingers4 ,add just enough ice water to form a soft dough1 mixing it in with a knife4 ,turn on a floured board and roll out in a thin sheet1 spread lightly with remaining ,cottolene4 ,roll like jelly roll and cut in two pieces1 having one piece a trifle larger than the other4 ,chill4 ,then stand rolls on end1 press down with the hand and roll in circular piece to fit pie pan4 ,the larger piece is for the top crust4 ,this recipe makes the exact quantity of pastry for one medium-sized pie with two crusts4 ,if desired1 omit baking powder4 ,,cottage ,,cheese ,put two quarts thick sour milk in a milk pan1 place it on the back of range where it will not boil or simmer2 allow it to remain there until the curd has separated from the whey4 ,lay a double square of cheese cloth over a bowl1 turn in the milk1 lift the edges and corners of cloth1 draw them together1 tie with a piece of twine and hang it up to drain4 ,when quite dry1 turn into a bowl2 season with salt and mix with a silver fork1 add sweet cream until of the desired consistency4 ,serve very cold with hot gingerbread4 ,sidenote3 ,september ,second ,sunday ,menu ,,summer ,,sausage ,,with ,,ripe ,,olives ,,and ,,dill ,,pickles ,,roast ,,fillet ,,beef--,,mushroom ,,sauce ,,parsley ,,potatoes ,,broiled ,,tomatoes ,,banana ,,fritters ,,pepper ,,and ,,onion ,,salad ,,mock ,,mince ,,pie ,,cheese ,,iced ,,tea ,,buttermilk 99 99 99 99 99 ,,summer ,,sausage 7,,appetizer7 ,cut summer sausage in very thin slices4 ,dispose them on a narrow platter overlapping one another4 ,garnish with sprays of peppergrass or parsley4 ,arrange thinly sliced dill pickles on either side of sausage1 placing a ripe olive here and there2 radishes cut to resemble roses may also be used4 ,serve as an appetizer4 ,,roast ,,fillet ,,of ,,beef ,trim a small fillet of beef weighing about four pounds into shape4 ,lard the upper side and sprinkle with salt1 pepper and dredge with flour4 ,sprinkle small cubes of fat salt pork thickly over the bottom of a dripping pan1 set a wire trivet or rack on pork and lay meat on trivet4 ,place in a very hot oven at first1 to sear over surface4 ,baste every five minutes for the first fifteen minutes1 then several times after during the cooking4 ,if liked rare1 it should cook thirty minutes2 if medium1 allow thirty-five to forty minutes4 ,serve with ,brown ,mushroom ,sauce 7see ,page #afg7 using fat in dripping pan4 ,,parsley ,,potatoes ,wash1 pare and cut potatoes in one-half inch cubes2 there should be three cups4 ,blanch by parboiling five minutes in boiling salted water2 drain4 ,melt one-third cup of butter in a frying-pan1 add potatoes1 and cook over a slow fire until potatoes are soft and delicately browned4 ,melt two tablespoons ,cottolene in a sauce-pan1 add a few drops onion juice1 one and one-half tablespoons flour1 one-half teaspoon salt1 one-eighth teaspoon pepper2 stir to a smooth paste and pour on slowly one cup hot milk1 stirring constantly4 ,remove from range and add one egg yolk slightly beaten4 ,pour sauce over potatoes and sprinkle with finely chopped parsley4 ,,broiled ,,tomatoes ,select four firm1 smooth1 ripe tomatoes4 ,wipe them and cut out the hard center around the stem ends2 then cut them in halves crosswise4 ,rub the cut sides lightly with a clove of garlic and dip cut side in soft butter4 ,sprinkle with salt1 pepper and buttered crumbs1 pressing the crumbs into tomato with a broad knife4 ,arrange them in a well-greased wire broiler and broil with skin side down over glowing coals or under a gas flame until soft1 using care that they do not scorch4 ,remove to hot serving platter1 drop a bit of butter on each and serve immediately4 ,onion juice may be used in place of garlic4 ,,banana ,,fritters #c bananas4 #a cup bread flour4 #b teaspoons baking powder4 #a_/d teaspoon salt4 #a tablespoon sugar4 #a_/d cup cream or milk4 #a egg beaten very lightly4 #a_/b tablespoon lemon juice4 #a_/b tablespoon ,sherry wine4 ,,process3 ,sift dry ingredients together twice4 ,to beaten egg add cream and combine mixtures4 ,force bananas through a sieve and mix pulp with lemon juice and sherry wine2 add to batter1 beat thoroughly1 and drop by tablespoonfuls into deep1 hot ,cottolene4 ,drain1 sprinkle with powdered sugar and serve with ,,orange ,,sauce ,make1 a syrup by boiling one cup sugar with one-fourth cup water and two shavings of orange rind1 four minutes4 ,remove from range1 lift out orange peel1 add one-half tablespoon butter and one tablespoon each of orange and lemon juice and ,sherry wine4 ,,pepper ,,and ,,onion ,,salad ,plunge a bright-red bell pepper 7,ruby ,king7 into boiling water1 remove immediately and rub off the outer shiny skin4 ,cover with ice water to chill and become crisp4 ,cut a slice from the stem end and remove the seeds and veins1 then cut in rings as thin as possible4 ,cut one small ,spanish onion in very thin slices1 separate the rings and crisp in ice water4 ,drain and toss together both onion and pepper rings4 ,season with salt1 pepper1 and pour over two tablespoons oil and one tablespoon vinegar4 ,crush the pepper and onion into the dressing1 then pile it in nests of crisp lettuce heart leaves4 ,,mock ,,mince ,,pie #b ,uneeda biscuits1 rolled fine4 #a-a_/b cups sugar4 #a cup molasses4 #a_/d cup lemon juice4 #b tablespoons brandy4 #a cup raisins seeded and shredded4 #a_/b cup butter4 #b eggs well beaten4 ,cinnamon1 ,cloves1 and ,nutmeg4 ,,process3 ,mix ingredients in the order given4 ,add spices to taste4 ,line a pie pan with ,plain ,paste1 turn in mixture1 wet edges and cover with top crust made of ,rich ,paste2 press and flute edges4 ,bake thirty-five minutes in a moderate oven4 ,,rich ,,paste #a-a_/b cups flour4 #a_/c cup ,cottolene4 #c_/d teaspoon salt4 #a_/b teaspoon baking powder4 ,ice water4 ,,process3 ,mix salt with flour1 cut in ,cottolene 7except one tablespoon7 with a knife1 moisten with cold water4 ,turn on a floured board1 pat and roll out1 spread with tablespoon of ,cottolene and dredge lightly with flour1 then roll sheet like a jelly roll2 divide in two equal parts4 ,roll out a trifle larger than pie tin4 ,sidenote3 ,september ,third ,sunday ,menu ,,veal1 ,,spanish ,,style1 7,,in ,,casserole7 ,,stuffed ,,potatoes--,,turnips ,,in ,,cream ,,sauce ,,stewed ,,corn ,,and ,,tomatoes ,,dressed ,,endive ,,peach ,,dumplings--,,sherry ,,sauce ,,coffee ,,cider 99 99 99 99 99 ,,veal1 ,,spanish ,,style1 7,,in ,,casserole7 #b pounds veal1 cut from leg4 #a_/c cup fat salt pork or bacon4 #c_/d cup fine1 soft bread crumbs4 #a teaspoon salt4 #a_/h teaspoon black pepper4 ,few grains cayenne4 #a teaspoon chopped parsley4 #b cups cooked and strained tomato pulp4 #a_/b green pepper finely chopped4 #a_/b onion finely chopped4 #a egg slightly beaten4 ,soda4 ,worcestershire ,sauce4 ,,process3 ,remove all fat tissue and skin from veal2 remove skin from pork4 ,pass both through meat grinder twice1 add crumbs and seasonings1 except tomato1 onion and green pepper2 mix thoroughly and bind together with egg4 ,shape in balls the size of a small egg4 ,roll in flour and saut a rich brown in ,cottolene made hot in an iron frying pan4 ,heat tomato pulp1 add one-eighth teaspoon soda1 one-half teaspoon salt and one-half tablespoon ,worcestershire ,sauce4 ,turn into a warm casserole1 add chopped pepper and onion4 ,dispose balls over sauce1 rinse frying pan with a little boiling water or ,brown ,stock and pour over balls4 ,cover and let simmer in a moderate oven two hours4 ,serve from casserole1 or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley2 place a spray of parsley in each meat ball4 ,,stuffed ,,potatoes ,wash six medium-sized1 smooth potatoes4 ,bake1 and cut off a lengthwise slice from each2 scoop out potato with a spoon using care that the shells are not broken4 ,pass through ricer1 add two tablespoons butter1 season with salt and pepper1 one-half cup hot milk or cream4 ,add two egg yolks well beaten1 then fold in the stiffly beaten whites4 ,refill shells with this mixture1 using pastry bag and rose tube or pile it lightly with spoon 7do not spread smoothly74 ,bake in a hot oven until potatoes are well puffed and browned4 ,,turnips ,,in ,,cream ,,sauce ,wash1 pare and cut purple-top turnips in one-fourth inch cubes4 ,cook in boiling salted water until tender 7from forty minutes to one hour74 ,drain well and reheat in ,white ,sauce using cream in place of milk in sauce4 7,for ,cream ,sauce see ,page #aea47 ,,stewed ,,corn ,,and ,,tomatoes ,cut the corn from six ears of tender1 sweet1 green corn2 scrape the cobs with back of knife4 ,cook until tender in as little water as possible1 then add an equal quantity of stewed tomatoes4 ,add one-third cup butter and one tablespoon sugar4 ,season with salt and pepper1 heat to boiling point and turn into hot serving dish4 ,,dressed ,,endive ,marinate the bleached leaves of crisp endive with ,french ,dressing1 adding one and one-half tablespoons finely chopped chives and one-half tablespoon ,nasturtium seed cells finely chopped1 to the dressing just before pouring over ,endive4 ,,peach ,,dumplings #b cups flour4 #d teaspoons baking powder4 #a_/b teaspoon salt4 #a-a_/b cups granulated sugar4 #b tablespoons ,cottolene4 #g_/h cup cream4 ,peaches4 #b-a_/b cups cold water4 ,,process3 ,mix and sift flour1 baking powder and salt2 rub in ,cottolene with tips of fingers1 add cream gradually1 cutting it in with a knife4 ,turn on a floured board1 knead slightly1 pat and roll out to one-half inch thickness4 ,shape with a large biscuit cutter4 ,pare juicy1 ripe peaches1 cut in halves lengthwise1 remove stones1 cut in quarters and place three-quarters of a peach on each circle of dough1 enclose them1 pressing the edges together4 ,place in a buttered1 granite dripping pan one and one-half inches apart1 sift sugar around dumplings and pour cold water over sugar4 ,bake in a hot oven twenty minutes1 basting three times4 ,serve with ,hard or ,,sherry ,,sauce #c tablespoons butter4 #a_/b cup sugar4 #b egg yolks well beaten4 #c_/d cup cream4 #c tablespoons sherry wine4 ,few grains salt4 #a_/h teaspoon nutmeg4 ,,process3 ,cream butter1 add sugar1 egg yolks1 salt and gradually the cream1 stirring constantly4 ,cook over hot water until mixture coats the spoon2 add sherry and beat again4 ,turn in a sauce boat and sprinkle with nutmeg4 ,illustration ,sidenote3 ,september ,fourth ,sunday ,menu ,,tomato ,,soup ,,fried ,,chicken--,,cream ,,gravy ,,baked ,,potatoes ,,corn ,,fritters ,,cauliflower ,,salad ,,peach ,,cake ,,with ,,cream ,,coffee 99 99 99 99 99 ,,tomato ,,soup 7,for recipe see ,page #dj47 ,,fried ,,chicken ,dress1 clean and disjoint two chickens4 ,rub chicken over with a half lemon cut in half lengthwise1 sprinkle with salt1 pepper and dredge with flour4 ,saut in hot ,cottolene until richly browned1 turning often4 ,reduce heat1 cover and let cook slowly until tender4 ,it may be necessary to add a little moisture 7about #a_/d cup of hot stock or water74 ,remove to serving platter and surround with ,corn ,fritters4 ,pass ,cream ,gravy4 ,,cream ,,gravy #a_/d cup butter4 #a slice onion4 #a_/d cup flour4 #a-a_/b cups well-seasoned chicken stock4 #a_/b cup hot cream4 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 ,,process3 ,cook butter in a sauce-pan with onion until onion is delicately browned4 ,remove onion1 add flour mixed with seasonings2 stir to a smooth paste and brown lightly4 ,add hot stock gradually1 stirring constantly4 ,add hot cream and beat until smooth and glossy4 ,the color of this sauce is that of ,caf au ,lait4 ,,corn ,,fritters #b cups grated corn4 #a_/d cup milk4 #a-a_/c cup flour4 #b teaspoons sugar4 #a_/c cup melted butter4 #a teaspoon salt4 #a_/h teaspoon pepper4 #c eggs well beaten4 ,,process3 ,mix corn1 milk1 flour1 sugar and salt1 add eggs4 ,drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side2 then turn and brown the other side4 ,,cauliflower ,,salad ,marinate a prepared cauliflower 7see recipe on ,page #ie7 with ,french ,dressing1 to which add one tablespoon finely chopped chives4 ,dispose in a nest of peppergrass1 water cress1 endive or lettuce heart leaves4 ,sprinkle with grated ,edam cheese4 ,,peach ,,cake ,,with ,,sweetened ,,cream #b cups flour4 #d teaspoons baking powder4 #a_/b teaspoon salt4 #c tablespoons ,cottolene4 #c_/d cup rich milk4 #e peaches4 ,sultana raisins4 ,mace and sugar4 ,,process3 ,mix and sift the first three ingredients4 ,rub in ,cottolene with tips of fingers1 add milk1 mixing it in with a knife4 ,this dough must be soft enough to spread in a shallow1 well-buttered pan to the depth of one inch4 7,add more milk if necessary47 ,pare ripe1 juicy peaches2 cut in halves lengthwise1 remove stones and press halves into dough 7cut side up7 in parallel rows1 leaving a little space between rows4 ,brush peaches over with melted butter1 sprinkle with raisins1 granulated sugar and lightly with mace4 ,serve hot with ,hard ,sauce1 or with cream sweetened and flavored with nutmeg4 ,october ,oh6 ,you who have been a-fishing will endorse me when ,i say1 ,that it always is the biggest fish you catch that gets away4 --,eugene ,field4 ,illustration ,sidenote3 ,october ,first ,sunday ,menu ,,shrimp ,,cocktails ,,potato ,,soup--,,croutons ,,boiled ,,cod--,,egg ,,sauce ,,boiled ,,potatoes--,,scalloped ,,tomatoes ,,pickled ,,beets ,,steamed ,,peach ,,pudding--,,vanilla ,,sauce ,,after-,,dinner ,,coffee 99 99 99 99 99 ,,shrimp ,,cocktails ,allow one-fourth cup shrimps broken in pieces for each ,cocktail4 ,season with two tablespoons each tomato catsup1 ,sherry wine1 one tablespoon lemon juice1 a few drops ,tobasco ,sauce1 one-fourth teaspoon finely chopped chives and salt to taste4 ,serve thoroughly chilled in ,cocktail glasses4 ,,potato ,,soup #d cups potatoes4 #a large purple-top turnip4 #c cups boiling water4 #c-a_/b cups scalded milk4 #a onion sliced4 #a_/d cup butter4 #a_/c cup flour4 #b teaspoons salt4 #a_/h teaspoon pepper4 #a_/b cup hot cream4 ,parsley4 ,,process3 ,wash1 pare and cut potatoes in one-fourth inch slices4 ,wash1 pare and cut turnip the same4 ,cover with boiling water and cook ten minutes2 drain1 add onion and three cups boiling water4 ,cook until vegetables are tender2 drain and reserve water4 ,rub vegetables through strainer1 add water1 add milk4 ,reheat and bind with butter and flour cooked together4 ,add hot cream and seasonings4 ,turn into hot tureen and sprinkle with finely chopped parsley4 ,,boiled ,,fresh ,,cod ,wash and wipe a four-pound cut of fresh cod4 ,tie it loosely in a piece of cheese cloth just large enough to cover fish4 ,place on a trivet in a kettle1 cover with boiling water1 and add three slices onion1 three slices carrot1 one spray parsley1 a bit of bay leaf1 three cloves1 a tablespoon salt and one-half cup vinegar4 ,bring quickly to the boiling point1 then reduce heat and simmer gently from twenty to thirty minutes4 ,hard boiling breaks up the flakes of fish and toughens the fibre4 ,drain from liquor1 place fish on serving platter1 remove the skin and pour a few spoonfuls of ,egg ,sauce over the fish and the remainder around it4 ,sprinkle finely chopped parsley over all1 and garnish with hard-cooked eggs cut to resemble pond lilies4 ,,egg ,,sauce #d tablespoons butter4 #c tablespoons flour4 #a cup boiling water4 #a_/b cup hot cream4 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 #d hard-cooked eggs4 ,parsley finely chopped4 ,,process3 ,melt one-half the butter in a sauce-pan1 add flour mixed with seasonings1 pour on slowly hot water1 stirring constantly4 ,boil five minutes1 then add remaining butter in small bits4 ,continue stirring4 ,add hot cream and two eggs chopped moderately4 ,garnish with remaining eggs4 ,pour sauce around fish and sprinkle with parsley4 ,,boiled ,,potatoes ,wash1 scrub and pare one dozen medium-sized potatoes4 ,if old1 let them stand in cold water for several hours before paring1 to freshen them4 ,cover with cold water1 heat to boiling point1 cover and boil fifteen minutes1 then add salt1 replace cover and cook until potatoes are soft 7about fifteen minutes longer74 ,drain perfectly dry and shake the potatoes in a current of cold air4 ,place sauce-pan in a warm place1 cover with a crash towel until ready to serve4 ,serve as soon as possible1 if you would have a mealy potato4 ,,scalloped ,,tomatoes ,season one quart of canned tomatoes with one and a fourth teaspoons salt1 one-eighth teaspoon pepper1 two tablespoons sugar1 one-half tablespoon grated onion and a few grains cayenne4 ,moisten one and one-half cups of soft bread crumbs with one-half cup melted butter4 ,butter a deep baking dish1 sprinkle with a thick layer of crumbs4 ,pour in tomato mixture and cover with remaining crumbs4 ,bake in the oven until cooked throughout and crumbs are browned4 ,,pickled ,,beets ,prepare beets as for ,buttered ,beets 7see ,page #adc74 ,cut them in slices and lay them in a stone or glass jar4 ,allow one slice of onion for each beet1 one tablespoon grated horseradish1 eight cloves and vinegar enough to cover4 ,let stand twenty-four hours and they will be ready for use4 ,beets thus prepared will not keep longer than a week4 ,if vinegar is too strong1 dilute with one-fourth part cold water4 ,,steamed ,,peach ,,pudding ,fill a two-quart mold two-thirds full of pared1 stoned and sliced peaches4 ,butter the inside edge of mold1 also the inside of cover4 ,cover with a soft dough made by mixing and sifting two cups flour1 one-half teaspoon salt and four teaspoons baking powder4 ,rub one tablespoon ,cottolene into flour mixture with tips of fingers1 add sufficient rich milk to make a soft dough4 ,sprinkle peaches with one-half cup sugar1 one-fourth teaspoon salt and dot over with one tablespoon butter cut in small bits4 ,spread soft dough over all1 cover closely and steam one hour4 ,serve at once with ,,vanilla ,,sauce #a tablespoon corn-starch4 #a cup sugar4 #a_/h teaspoon salt4 #b cups boiling water4 #a-a_/b teaspoons vanilla4 #b tablespoons butter4 ,,process3 ,mix corn-starch1 sugar and salt1 add water slowly1 stirring constantly4 ,boil gently eight minutes1 remove from range1 add vanilla1 and butter in small bits2 stir until well blended4 ,sidenote3 ,october ,second ,sunday ,menu ,,vegetable ,,soup ,,fried ,,chicken--,b,,chamel ,,sauce ,,browned ,,sweet ,,potatoes ,,stuffed ,,tomatoes ,,kole ,,slaw ,,baked ,,apples ,,stuffed ,,with ,,figs ,,coffee 99 99 99 99 99 ,,vegetable ,,soup #a_/b cup carrot4 #a_/b cup turnip4 #a_/b cup celery4 #b cups potato4 #a_/c cup onion4 #a-a_/b quarts beef broth4 #a_/c cup butter4 #a_/b tablespoon finely chopped parsley4 #a-a_/b teaspoons salt4 #a_/h teaspoon pepper4 ,,process3 ,wash and scrape carrot1 cut in tiny cubes2 wash and pare turnip1 cut same as carrot2 wash1 scrape and cut celery in thin slices2 wash1 pare and cut potatoes in one-fourth inch cubes2 peel and cut onion in thin slices1 mix vegetables1 except potatoes1 and cook ten minutes in butter1 stirring constantly4 ,add potatoes1 cover and cook three or four minutes1 add beef broth which was previously strained and all fat removed4 ,cover and simmer one hour4 ,put parsley1 salt and pepper in bottom of soup tureen and turn in hot soup4 ,,fried ,,chicken ,separate two young chickens in pieces for serving2 dip in milk1 sprinkle with salt1 pepper and dredge with flour1 or dip in crumbs1 egg and crumbs and fry in deep hot ,cottolene4 ,cottolene should not be too hot the latter half of cooking chicken4 ,drain on brown paper2 serve on hot buttered toast with ,bchamel ,sauce4 ,double the recipe for ,bchamel ,sauce 7see ,page #he47 ,,browned ,,sweet ,,potatoes ,boil sweet potatoes1 remove skins and cut lengthwise in one-half inch slices4 ,cool4 ,dip each slice in melted butter1 sprinkle with salt1 pepper and thickly with brown sugar4 ,lay in a well-greased dripping pan and brown in a hot oven4 ,dispose around rim of platter containing ,fried ,chicken4 ,,stuffed ,,tomatoes ,select six firm1 smooth tomatoes4 ,cut a thin slice from the blossom end4 ,carefully scoop out the pulp and mix it with an equal quantity of cooked corn1 rice or bread crumbs4 ,season with salt1 pepper1 a few grains cayenne1 three tablespoons melted butter and a few drops of onion juice4 ,refill tomato cups1 replace the tops1 place them in a buttered baking dish and bake thirty minutes4 ,,kole ,,slaw ,shred half a head of cabbage very fine4 ,soak in cold1 acidulated water to cover 7add one tablespoon vinegar to one quart water74 ,drain and mix thoroughly with ,cream ,dressing4 7,see ,page #ej47 ,chill and serve in lemon cups arranged in nests of cress or parsley4 ,,baked ,,apples ,,stuffed ,,with ,,figs ,select fine-flavored1 tart apples1 wipe1 core and pare4 ,fill cavities with washed figs cut in pieces4 ,bake until tender in a hot oven1 basting with hot sugar syrup4 ,serve cold with thick cream sweetened1 and flavored with nutmeg4 ,,sugar ,,syrup ,cook one cup sugar and one and one-half cups water ten minutes4 ,add two thin shavings of orange rind to syrup while cooking4 ,sidenote3 ,october ,third ,sunday ,menu ,,tomato ,,soup--,,toasted ,,wafers ,,pickles ,,celery ,,braised ,,beef--,,brown ,,gravy ,,baked ,,potatoes--,,fried ,,egg ,,plant ,,scalloped ,,cabbage ,,romaine--,,french ,,dressing ,,cheese ,,fingers ,,peach ,,duff--,,foamy ,,sauce ,,caf ,,noir 99 99 99 99 99 ,,tomato ,,soup 7,for recipe see ,page #dj74 ,,braised ,,beef ,select five pounds of beef from the round or rump4 ,sprinkle with salt1 pepper and dredge with flour4 ,brown richly in a hot frying-pan in some of its own fat2 or with fat salt pork tried out1 turning often4 ,place meat in a ,dutch oven or an earthen casserole on three thin slices of salt pork1 surround with two-thirds cup each of fat salt pork cut in small cubes1 carrot1 onion and celery1 a spray each of parsley1 thyme and marjoram4 ,add two cups ,brown ,stock or water1 the half of a small bay leaf1 two small red pepper-pods1 or one-half teaspoon pepper-corns1 four cloves4 ,sprinkle all with salt and strew top of meat with cubes of salt pork4 ,cover closely and cook in a slow oven from four to five hours1 basting occasionally4 ,remove meat and strain the liquor4 ,rinse the vessel in which meat was browned with stock or water1 reserve the liquor4 ,prepare a ,brown ,sauce with this liquor following recipe for ,plain ,brown ,sauce 7see ,page #hb74 ,serve in a sauce-boat1 or turn around meat after placing on hot serving platter4 ,a cup of hot1 stewed and strained tomatoes may be added to the sauce1 also one and one-half tablespoons of freshly grated horseradish root and one tablespoon of ,worcestershire ,sauce2 all of which improves the flavor4 ,,baked ,,potatoes ,wash and scrub with a vegetable brush eight uniform-sized potatoes4 ,place in dripping pan1 and bake in hot oven forty-five minutes1 turning when half done4 ,take up each potato with a towel and press gently to crack the skins4 ,put a half teaspoon butter in each potato and serve at once4 ,,fried ,,egg ,,plant ,pare a medium-sized egg plant1 cut in one-fourth inch slices and soak in cold salt water over night4 ,drain and cover with cold water one hour1 drain again and dry between towels4 ,sprinkle with salt and pepper1 dip in batter and fry in deep1 hot ,cottolene4 ,,fritter ,,batter #a cup bread flour4 #a_/b teaspoon salt4 ,few grains white pepper4 #b_/c cup milk4 #b eggs well beaten4 #b teaspoons olive oil4 ,,process3 ,mix and sift flour1 salt and pepper2 add milk slowly1 stirring until batter is smooth2 add olive oil and well beaten eggs4 ,,scalloped ,,cabbage ,cut one-half large head or one small head boiled cabbage1 in pieces4 ,cover with one cup ,white ,sauce1 sprinkle with one-third cup grated cheese1 two tablespoons finely chopped pimentos2 season with salt1 pepper1 mix well4 ,turn into a well-greased baking dish and cover with buttered crumbs2 place on grate in oven and bake until heated throughout and crumbs are browned4 ,,romaine ,,with ,,french ,,dressing ,remove the wilted leaves from two heads of romaine1 trim off the stalk and cut the heads in halves lengthwise 7if heads are large1 they may be cut in quarters72 lay in cold water1 cut side down1 until crisp4 ,drain well1 dispose on salad plates and pour over ,french ,dressing4 ,serve two ,cheese ,fingers with each portion of ,salad4 ,,cheese ,,fingers ,mix one ,cream ,cheese with an equal quantity of finely chopped ,english walnut meats2 season with salt1 black pepper and a few grains cayenne4 ,moisten with ,cream ,salad ,dressing4 ,spread between thin slices of white bread and cut in strips the width of fingers4 ,,peach ,,duff #a quart thinly sliced peaches4 #b cups sugar4 #a tablespoon ,cottolene4 #c_/d cup milk4 #b cups flour4 #d teaspoons baking powder4 #a teaspoon salt4 ,,process3 ,mix and sift flour1 baking powder and salt2 rub in ,cottolene with tips of fingers1 add milk gradually1 mixing ingredients with a knife4 ,turn on a slightly floured board1 knead slightly1 pat and roll to fit top of pudding dish4 ,butter bottom and sides of dish1 put in peaches and sugar in layers4 ,cover with dough2 press edges over edge of dish and steam one hour4 ,serve in dish in which it was steamed4 ,serve with ,,foamy ,,sauce #a_/b cup butter4 #a cup powdered sugar4 ,yolk #a egg4 #b tablespoons sherry wine4 ,whites #b eggs4 ,nutmeg4 ,,process3 ,cream butter2 add sugar gradually1 stirring constantly1 yolk of egg and sherry2 continue stirring4 ,cook over hot water until mixture thinly coats wooden spoon4 ,remove from range and pour over stiffly beaten whites of eggs4 ,turn in serving pitcher and sprinkle with nutmeg4 ,sidenote3 ,october ,fourth ,sunday ,menu ,,walnut ,,and ,,olive ,,canap ,,clam ,,and ,,tomato ,,consomm ,,browned ,,crackers ,,sweet ,,gherkins ,,piccalilli ,,veal ,,pot ,,pie ,,with ,,baked ,,dumplings ,,buttered ,,beets ,,baked ,,squash ,,stuffed ,,tomato ,,salad ,,mock ,,cherry ,,pie ,,cheese ,,coffee ,,cider 99 99 99 99 99 ,,nut ,,and ,,olive ,,canap ,cut stale white bread in crescents4 ,fry a delicate brown in deep hot ,cottolene4 ,drain on brown paper4 ,mix equal parts of finely chopped olives and ,english walnuts1 season with a few grains cayenne and moisten with ,mayonnaise or ,boiled ,salad ,dressing to the consistency to spread4 ,spread fried bread with mixture and garnish with very thin strips of pimentos2 set pimolas in center of each canap4 ,,clam ,,and ,,tomato ,,consomm ,to four cups of ,consomm add two cups each clam water and tomato pulp4 ,clear1 and add soft part of clams4 ,heat to boiling point and serve in ,bouillon cups4 ,,to ,,prepare ,,clams ,wash and scrub 7in several waters7 with a stiff vegetable brush two quarts of clams4 ,place in an agate stew pan1 add one-half cup cold water1 cover and let simmer until shells open4 ,remove clams from shells and strain liquor through a napkin4 ,use only the soft parts of clams4 ,,browned ,,crackers ,spread one dozen ,saltines with butter2 sprinkle with a few grains cayenne4 ,brown delicately in a hot oven2 serve at once4 ,,piccalilli #c quarts green tomatoes4 #b heads celery4 #d mild red peppers4 #b mild green peppers4 #b large white onions4 #b large ripe cucumbers4 #a cup salt4 #a-a_/b quarts cider vinegar4 #b pounds brown sugar4 #a_/d cup white mustard seed4 #a teaspoon mustard4 #a-a_/b teaspoons black pepper4 ,,process3 ,chop the vegetables1 sprinkle with salt and let stand over night4 ,in the morning drain and press in a coarse crash towel to remove all the acrid juice possible4 ,add vinegar1 sugar and spices and simmer until vegetables are tender and clear4 ,sterilize fruit jars and fill to overflowing4 ,seal and store4 ,,veal ,,pot ,,pie ,,with ,,baked ,,dumplings ,cut two pounds of veal from the leg in one-inch cubes4 ,add a fourth-inch thick slice of salt pork1 cut in very small cubes4 ,cover with boiling water4 ,add one small carrot sliced1 one stalk celery broken in pieces1 and two slices onion4 ,when half done add one-half tablespoon salt4 ,cook until meat is tender4 ,remove the meat and strain the broth2 thicken broth with flour diluted with cold water4 ,put meat into a baking dish and pour over enough of the thickened broth to barely cover the meat4 ,sprinkle with salt and pepper4 ,make a soft dough by mixing and sifting one and one-half cups pastry flour1 one-half teaspoon salt1 two and one-half teaspoons baking powder2 rub in three tablespoons ,cottolene with tips of fingers1 then add milk enough to make a soft dough and drop by tablespoonfuls upon meat--7dumplings should set upon the meat and not sink into gravy7 close together to cover the surface4 ,bake thirty minutes in a hot oven4 ,serve remaining gravy in a sauce-boat4 ,,buttered ,,beets ,wash and scrub beets with a vegetable brush1 being careful not to break the skin4 ,cook in boiling water to cover 7about an hour for small young beets1 and old beets until tender74 ,drain and rub off the skins at once2 slice1 sprinkle with salt and pepper and dot over with bits of butter4 ,serve hot4 ,,baked ,,squash ,cut ,hubbard squash in pieces for serving4 ,remove seeds and stringy portion4 ,put one-half teaspoon molasses in each portion and sprinkle with salt and pepper4 ,bake in a hot oven until tender4 ,put a piece of butter on each portion and serve in the shell4 ,,stuffed ,,tomato ,,salad ,select six smooth1 ripe tomatoes4 ,scald quickly and remove skins4 ,cut a slice from stem ends1 scoop out pulp and chill tomato cups4 ,drain the pulp and add an equal quantity of crisp celery cut in small pieces1 cucumber cut in small dice1 and shrimp broken in four pieces4 ,moisten with ,mayonnaise ,dressing4 ,refill tomato cups1 put a rose of ,mayonnaise on top of each1 using pastry bag and rose tube4 ,serve in lettuce heart leaves4 ,,mock ,,cherry ,,pie ,mix one and one-half cups cranberries chopped moderately1 three-fourths cup seeded and shredded raisins1 one cup sugar1 one tablespoon flour and a sprinkle of salt4 ,pile this mixture in a pie pan lined with ,plain ,paste4 ,dot over with one tablespoon butter4 ,add two tablespoons orange juice4 ,cover with ,rich ,paste and bake as other pies4 ,november ,an odor rich comes stealing1 ,from out the oven bright1 ,that sets my pulse a-reeling1 ,and gives my heart delight4 --,r4 ,r4 ,illustration ,sidenote3 ,november ,first ,sunday ,menu ,,oysters ,,on ,,the ,,half ,,shell ,,consomm ,,duchess--,,imperial ,,sticks ,,cucumber ,,pickles ,,celery ,,rolled ,,rib ,,roast ,,of ,,beef--,,brown ,,gravy ,,franconia ,,potatoes ,,baked ,,tomatoes ,,spiced ,,crab ,,apples ,,escarolle ,,salad ,,graham ,,plum ,,pudding ,,with ,,brown ,,sugar ,,sauce ,,cheese ,,coffee 99 99 99 99 99 ,,consomm ,,duchess 7,for recipe see ,page #ae47 ,,rolled ,,rib ,,roast ,,of ,,beef ,have the ribs removed1 meat rolled and skewered in shape1 from a five-pound rib roast of beef1 at the market1 7have ribs and trimmings sent with roast74 ,wipe meat1 sprinkle with salt1 pepper1 dredge with flour and arrange on rack in dripping pan4 ,place in a hot oven and1 when slightly brown1 reduce heat and baste every ten minutes for the first half hour with fat in pan1 afterwards every fifteen minutes during cooking4 7,if cooked rare it will require one hour and fifteen minutes47 ,,brown ,,gravy ,drain and strain fat in the pan--return three tablespoons to dripping pan1 add four and one-half tablespoons flour and brown richly 7do not burn flour71 add slowly one and one-half cups of ,brown ,stock or boiling water1 stirring constantly4 ,season with salt1 pepper1 and one-half teaspoon ,kitchen ,bouquet4 ,,franconia ,,potatoes ,wash and pare six medium-sized potatoes2 parboil five minutes4 ,drain dry4 ,place on grate around roast beef4 ,baste with fat in pan when basting roast4 ,bake from thirty to thirty-five minutes1 turning often or when basting roast4 ,sprinkle with salt and serve surrounding rolled roast1 alternating with ,stuffed ,tomatoes4 ,,baked ,,tomatoes ,select six smooth1 firm1 ripe tomatoes4 ,wash1 wipe and cut a slice from the stem end2 scoop out the seeds and soft pulp4 ,mix with the pulp an equal amount of corn cut from the cob1 one tablespoon finely chopped green pepper1 half tablespoon finely chopped onion4 ,season with salt and pepper1 add one and one-half tablespoons melted butter and a teaspoon salt4 ,mix well and refill tomato cups2 sprinkle tops with buttered crumbs4 ,place tomatoes in a granite dripping pan and bake until tomatoes are soft and crumbs are brown4 ,remove to serving dish with a broad knife and serve4 ,,spiced ,,crab ,,apples ,pick over1 wash and drain firm crab apples1 do not remove the stems4 7,apples must not be too ripe74 ,for eight pounds of fruit allow four pounds of sugar1 one quart vinegar1 one-fourth cup whole cloves1 one-fourth cup stick cinnamon broken in pieces4 ,boil sugar1 vinegar and spices ten minutes4 ,strain and tie spices loosely in a piece of cheese cloth4 ,put fruit in strained liquor1 also bag of spices1 and cook slowly until fruit can be easily pierced with a small wooden skewer 7tooth-pick74 ,remove fruit and fill a sterilized stone jar4 ,simmer liquor slowly until reduced to half the original quantity2 pour over fruit4 ,lay bag of spices on top2 seal and store4 ,,escarolle ,,salad ,marinate the bleached leaves of two heads of escarolle with ,french ,dressing4 ,chill one hour before serving that it may be crisp4 ,sprinkle thickly with finely chopped chives and a sweet1 red1 bell pepper chopped very fine or cut in fine thread-like rings4 ,,graham ,,plum ,,pudding #a-a_/b cups ,graham flour4 #a cup ,n4 ,o4 molasses4 #a_/b cup milk4 #a cup seeded raisins4 #a teaspoon cinnamon4 #a_/d teaspoon cloves4 #b eggs well beaten4 #a_/b teaspoon soda4 #a_/b teaspoon salt4 #b tablespoons ,cottolene4 ,,process3 ,sift flour1 spices1 salt and soda2 add raisins1 molasses1 milk and eggs1 beat thoroughly1 then add melted ,cottolene4 ,turn into well-greased brown bread molds and steam four hours4 ,serve with ,,brown ,,sugar ,,sauce #e tablespoons butter4 #a cup soft brown sugar4 #a_/b tablespoon vanilla4 #a_/c cup thick cream4 ,,process3 ,roll sugar1 sift and add gradually to cream1 stirring constantly4 ,cream butter and add first mixture slowly1 continue stirring4 ,add vanilla and beat thoroughly with a whip4 ,illustration ,sidenote3 ,november ,second ,sunday ,menu ,,consomm--,,bread ,,sticks ,,celery ,,hearts ,,mustard ,,pickles ,,roast ,,venison ,,wine ,,sauce ,,mashed ,,sweet ,,potatoes ,,creamed ,,celery ,,spiced ,,peaches ,,pepper ,,and ,,grape ,,fruit ,,salad ,,mayonnaise ,,dressing ,,nut ,,bread ,,sandwiches ,,frozen ,,rice ,,pudding ,,compote ,,pineapple ,,stuffed ,,dates ,,salted ,,nuts ,,caf ,,noir ,,consomm #d lbs4 thickest part of hind beef shin4 #a lb4 marrow-bone4 #c lbs4 knuckle of veal4 #d cups chicken stock4 ,carrot ,celery #a_/b cup each1 cut in cubes4 ,turnip #a medium-sized onion sliced4 #c tablespoons butter4 #a tablespoon salt4 #a teaspoon peppercorns4 #a_/b dozen cloves4 #a small bay leaf4 #b sprays parsley4 #c sprays thyme4 #b sprays marjoram4 #d quarts cold water4 ,,process3 ,wipe the meat and bone with a piece of cheese-cloth wrung from cold water4 ,remove the meat from beef shin and cut it in one-inch cubes4 ,remove the marrow from bone and brown one-half the meat in the marrow1 stirring constantly4 ,put remaining half in stock pot with cold water1 add veal cut in small cubes1 browned beef and bones4 ,let stand thirty-five minutes4 ,bring slowly to boiling point1 skim and let simmer--closely covered--for three hours4 ,add chicken stock and continue simmering for two hours4 ,melt butter in frying pan1 add the vegetables and cook five minutes1 stirring constantly2 then add to soup with remaining ingredients4 ,cook one and one-half hours4 ,strain1 cool1 remove fat and clear4 ,,bread ,,sticks #a cup scalded milk or water4 #a_/d cup ,cottolene4 #a teaspoon salt4 #a tablespoon sugar4 #a yeast cake dissolved in #a_/d cup lukewarm water4 ,white #a egg well beaten4 #c-c_/d to #d cups of flour4 ,,process3 ,put butter1 salt and sugar in mixing bowl4 ,add milk4 ,when lukewarm add dissolved yeast cake1 white of egg1 and flour1 reserving one-half cup4 ,knead until smooth and elastic2 cover and set to rise until light1 then shape first in small balls1 then roll on the board 7without flour7 with the hands until about seven inches in length1 using care that they are of a uniform size1 rounding the ends4 ,they should be about the size of a lead pencil4 ,cover and let rise4 ,just before putting them in the oven1 brush them over lightly with melted butter and sprinkle them with salt4 ,bake in a slow oven1 browning them delicately4 ,,roast ,,venison ,wipe meat with a piece of cheese-cloth wrung from cold water1 spread meat generously with soft ,cottolene and sprinkle with salt and pepper4 ,place on rack in dripping pan1 and dredge meat and bottom of pan with flour4 ,add three slices of onion1 six slices of carrot1 three stalks of celery cut in inch pieces4 ,bake one hour in a hot oven1 basting every ten minutes for the first half-hour1 afterwards occasionally4 ,serve with the following ,wine ,sauce4 7,mutton may be prepared in same manner74 ,,wine ,,sauce ,put four tablespoons butter in a sauce-pan1 brown richly2 add five tablespoons flour and continue browning1 stirring constantly4 ,pour on slowly one and one-half cups ,brown ,stock4 ,heat to boiling point and add one-third cup ,madeira ,wine and one-third cup currant jelly previously whipped4 ,when jelly is well blended with sauce1 strain and serve piping hot4 ,,mashed ,,sweet ,,potatoes ,wash1 pare thinly sweet potatoes1 cover with boiling salted water and cook until soft4 ,press them through potato ricer4 ,there should be two cups4 ,add four tablespoons butter1 salt if necessary1 and two tablespoons hot cream or milk4 ,beat with a slotted spoon until very light4 ,press again through potato ricer into hot dish4 ,,creamed ,,celery ,wash1 scrape and cut celery in one-half inch pieces2 there should be two cups4 ,cover with boiling salted water and cook until tender4 ,drain and reheat in one and one-fourth cups of ,,cream ,,sauce #b tablespoons ,cottolene4 #b-a_/b tablespoons flour4 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 #a-a_/d cups hot milk or thin cream4 ,,process3 ,melt ,cottolene in a sauce pan1 add flour1 salt and pepper1 stir to a smooth paste and pour on slowly hot milk or cream1 stirring constantly4 ,beat with a wire whip until smooth and glossy4 ,,pepper ,,and ,,fruit ,,salad ,select the desired number of uniform-sized peppers1 having half red and half green4 ,cut a slice from the stem ends1 remove the seeds and veins2 arrange them on beds of water cress1 pepper grass1 chicory or lettuce4 ,fill peppers with the pulp of grapefruit cut in large cubes1 ,malaga grapes skinned1 seeded and cut in halves lengthwise1 and butter nut meats broken in pieces1 allowing twice the quantity of grapefruit as grapes and one cup of nut meats4 ,moisten with ,mayonnaise ,dressing4 ,fill peppers4 ,place a rosette of ,mayonnaise on top of each pepper1 using pastry bag and rose tube4 ,sprinkle the green peppers with finely chopped green peppers1 and the red peppers with chopped red peppers4 ,garnish top of each with the half of a butternut meat4 ,,nut ,,bread ,,sandwiches #a cup scalded milk4 #a tablespoon ,cottolene4 #a-a_/b teaspoons salt4 #b tablespoons sugar or molasses4 #a yeast cake dissolved in #a_/d cup lukewarm water4 #a cup white flour4 ,entire wheat flour4 #a cup pecan meats broken in pieces4 ,,process3 ,put ,cottolene1 salt and sugar 7or molasses7 in a large mixing bowl and pour on scalded milk2 when lukewarm add dissolved yeast cake1 white flour1 two cups entire wheat flour and nut meats4 ,mix well and turn on a well-floured board4 ,add more flour and knead until dough is smooth and elastic4 ,return to bowl1 cover with a cloth2 set to rise in a warm place4 ,when more than double its bulk1 turn on slightly floured board1 knead and shape in a loaf4 ,place in a well-greased1 brick-shaped pan 7pan should be half full74 ,cover1 let rise again to top of pan and bake in a moderate oven fifty minutes to one hour4 ,when twenty-four hours old1 cut in thin slices1 remove crusts1 spread one-half the slices generously with cream cheese1 cover with remaining slices and cut in triangles4 ,,frozen ,,rice ,,pudding ,,with ,,compote ,,of ,,pineapple #a_/c cup rice well washed4 #a cup cold water4 #a-a_/b cups milk4 ,yolks #c eggs4 #c_/d cup sugar4 #b cups whipping cream4 #a_/d teaspoon salt4 ,,process3 ,add cold water to rice and cook in double boiler thirty minutes4 ,drain1 return to double boiler1 add milk and cook until rice is tender1 then rub through pure strainer4 ,beat egg yolks very light1 add sugar and salt1 then pour slowly on hot rice4 ,cook until mixture thickens1 cool and half freeze4 ,then fold in the cream1 whipped until stiff4 ,fill a round mould1 pack in salt and ice1 let stand two or three hours4 ,drain slices of canned pineapple2 add one-half cup sugar to liquor and two shavings orange peel4 ,place on range and reduce slowly to a thick syrup4 ,cut slices of pineapples in half crosswise1 lay them in syrup for two hours4 ,unmould pudding and garnish with the pineapple1 placing cut side down4 ,,editor',s ,,note3 ,this menu would also prove very acceptable for a ,thanksgiving ,day ,dinner4 ,sidenote3 ,november ,third ,sunday ,menu ,,oyster ,,soup ,,crisp ,,oyster ,,crackers ,,celery ,,pepper ,,mangoes ,,roast ,,turkey ,,bread ,,stuffing ,,giblet ,,sauce ,,cranberry ,,jelly ,,mashed ,,potatoes--,,baked ,,hubbard ,,squash ,,sweet ,,corn1 ,,new ,,england ,,style ,,creamed ,,onions ,,spiced ,,pears ,,hot ,,slaw ,,thanksgiving ,,pudding ,,drawn ,,butter ,,sauce ,,pumpkin ,,pie ,,apple ,,pie ,,fruits--,,nuts--,,raisins--,,stuffed ,,dates ,,water ,,biscuit--,,cheese ,,caf ,,noir 99 99 99 99 99 ,,oyster ,,soup 7,for recipe see ,page #afb47 ,,roast ,,turkey ,select a plump1 ten-pound young turkey2 dress1 clean1 stuff and truss in shape2 place it on thin slices of fat pork laid in the bottom of dripping pan2 rub the entire surface with salt1 sprinkle with pepper and dredge with flour4 ,place in a hot oven and brown delicately4 ,turn and brown back of turkey2 then turn breast side up2 continue browning and basting every ten minutes until bird is evenly and richly browned4 ,add two cups water to fat in pan2 continue basting every fifteen minutes until bird is tender1 which may be determined by piercing leg with small wooden skewer4 ,it will require from three to three and one-half hours1 depending upon the age of the bird4 ,if the turkey is browning too rapidly1 cover with a piece of heavy paper well-buttered1 placed over turkey buttered side down4 ,remove the skewer and strings before placing it on serving platter4 ,,giblet ,,sauce ,drain the liquid from the pan in which the turkey was roasted4 ,take six tablespoons of the fat1 strain the latter through a fine sieve4 ,return the strained fat to the dripping pan and place on the range4 ,add seven tablespoons of flour1 stir to a smooth paste and brown richly1 being careful not to burn the mixture4 ,then pour on slowly while stirring constantly1 three cups of stock 7in which the neck1 pinions and giblets were cooked74 ,bring it to the boiling point1 and season to taste4 ,chop the giblets very fine1 first removing the tough parts of the gizzard2 then reheat them in sauce1 and serve4 ,,grandma',s ,,bread ,,stuffing ,remove the crust from two small baker's loaves2 slice and pick in small bits2 season with one-half teaspoon pepper1 two and one-half teaspoons salt1 one-half teaspoon powdered sage1 and one medium-sized onion finely chopped2 mix well1 using two forks2 melt two-thirds cup of butter in three-fourths cup boiling water2 add to first mixture2 toss lightly with forks2 add two eggs slightly beaten1 mix well1 and fill well the body and breast of turkey4 ,if bread is very stale1 more moisture may be added4 ,if a crumbly stuffing is desired1 omit eggs4 ,,cranberry ,,jelly ,pick over and wash one quart cranberries4 ,seed two-thirds cup raisins2 add to cranberries2 add one cup boiling water and boil twenty minutes4 ,rub through a sieve1 and add to pulp two cups sugar and two-thirds cups scalded seeded raisins2 cook five minutes1 stirring constantly4 ,turn into a mold previously wet with cold water4 ,chill and serve4 ,,sweet ,,corn ,,new ,,england ,,style ,chop one can of corn or two cups of green corn fine4 ,add three eggs slightly beaten1 one-half tablespoon sugar1 one teaspoon salt1 one-eighth teaspoon pepper1 one tablespoon melted butter and two cups scalded milk4 ,turn into a buttered baking dish or into individual ramekins1 and bake in a slow oven until solid or custard-like4 ,serve in baking dish4 ,,creamed ,,onions ,remove the skins from one dozen medium-sized onions1 under water--to prevent the odor from penetrating the fingers--or grease the fingers before beginning to peel them4 ,drain1 place them in a sauce-pan1 and cover with cold water2 bring quickly to the boiling-point and boil five minutes4 ,drain and cover with boiling salted water2 let cook uncovered until tender 7about one hour71 but not broken4 ,prepare a thin cream sauce made as follows3 ,,cream ,,sauce ,melt three tablespoons butter in a sauce-pan2 add three tablespoons flour2 stir to a smooth paste4 ,add one and one-half cups hot thin cream or milk2 season with salt and pepper4 ,reheat onions in sauce2 turn in hot serving-dish1 and sprinkle with one-half teaspoon finely chopped parsley4 ,,hot ,,slaw ,shave one-half head white cabbage as fine as possible1 using a sharp knife4 ,serve with a dressing made of yolks of two eggs slightly beaten2 add one-fourth cup each of hot water and hot vinegar1 slowly beating constantly1 four tablespoons butter1 a few drops onion juice1 one-half teaspoon salt1 and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper4 ,stir this mixture over hot water until it thickens to the consistency of cream2 add to cabbage2 mix well2 place on range1 stirring constantly until mixture is heated throughout4 ,two tablespoons of sugar may be added4 ,,thanksgiving ,,pudding #a_/b cup ,cottolene creamed4 #a cup molasses4 #a cup buttermilk4 #c cups flour4 #a teaspoon soda4 #a-a_/b teaspoons salt4 #a teaspoon cinnamon4 #a_/d teaspoon cloves4 #a_/b teaspoon allspice4 #a_/b teaspoon nutmeg4 #a-a_/b cups seeded and shredded raisins4 #c_/d cup currants4 #c tablespoons flour for dredging fruit4 ,,process3 ,cream ,cottolene4 ,add molasses and milk4 ,sift flour1 soda1 salt and spices together2 add gradually to first mixture2 beat thoroughly4 ,mix raisins and currants2 dredge them with flour and add to batter2 mix well4 ,turn into a well-buttered tube mold2 fill two-thirds full2 place on buttered cover2 set on trivet2 surround with boiling water and steam three hours4 ,serve with ,,drawn ,,butter ,,sauce #a_/c cup butter4 #c tablespoons flour4 #a-a_/d cups boiling water4 #a_/c teaspoon salt4 #a_/b cup sugar4 #a_/d cup brandy4 #a_/h teaspoon nutmeg4 ,,process3 ,divide the butter into two equal parts4 ,melt one part in a sauce-pan2 add flour1 and stir to a smooth paste2 add boiling water slowly1 stirring constantly2 let come to boiling point4 ,remove to side of range1 and add remaining butter in small bits2 continue beating4 ,then add salt1 sugar1 brandy and nutmeg4 ,beat again1 and serve very hot4 ,,pumpkin ,,pie #a-a_/b cups steamed and strained pumpkin4 #b tablespoons flour4 #a cup soft brown sugar4 #a tablespoon rose water4 #a tablespoon brandy4 ,juice #a lemon4 ,grated rind #a_/b lemon4 #a_/b teaspoon ginger4 #a_/b teaspoon salt4 #a_/d teaspoon cinnamon4 #b eggs slightly beaten4 #a-a_/b cups milk4 ,,process3 ,mix ingredients in the order given4 ,turn in pie-pan lined with pastry4 ,bake in a hot oven for the first five minutes to set pastry2 then reduce heat and bake slowly twenty-five minutes4 ,sidenote3 ,november ,fourth ,sunday ,menu ,,cream ,,of ,,onion ,,soup ,,celery ,,mixed ,,pickles ,,stewed ,,chicken--,,tea ,,biscuit ,,mashed ,,potatoes ,,spiced ,,watermelon ,,rind ,,november ,,salad ,,squash ,,pie--,,whipped ,,cream ,,coffee ,,sweet ,,cider 99 99 99 99 99 ,,cream ,,of ,,onion ,,soup #f medium-sized onions sliced4 #a quart cold water4 #a green pepper chopped4 #b cups scalded milk4 #c tablespoons butter4 #d tablespoons flour4 #a egg yolk4 ,parmesan cheese4 ,salt and cayenne4 ,,process3 ,cook onion and pepper in two tablespoons butter five minutes1 without browning2 add water and cook until onions are soft 7about forty minutes74 ,rub through a sieve4 ,melt remaining butter1 add flour and stir to a paste2 add gradually scalded milk1 stirring constantly4 ,combine mixtures1 add seasonings4 ,heat to boiling point1 remove from range1 add yolk of egg slightly beaten4 ,pass ,parmesan cheese and hot1 crisp crackers4 ,two tablespoons cheese may be added to soup when adding egg yolk4 ,serve very hot4 ,,chicken ,,stew ,,with ,,tea ,,biscuit ,dress1 clean and cut up a fowl4 ,place in stew pan1 cover with boiling water4 ,add three slices onion1 one stalk celery broken in pieces1 six slices carrot1 spray of parsley1 one-half teaspoon peppercorns and a small bit bay leaf4 ,heat to boiling point1 skim1 cover and simmer slowly until meat is tender2 the last hour of cooking add one tablespoon salt4 ,remove chicken1 add one cup thin cream1 strain stock and thicken with flour diluted with cold milk or water4 ,add one-half tablespoon finely chopped parsley4 ,serve with ,tea ,biscuit4 ,if a richer sauce is desired1 butter may be added to stock4 ,,tea ,,biscuit #b cups flour4 #d tablespoons ,cottolene4 #c_/d teaspoon salt4 #d teaspoons baking powder4 #c_/d cup milk4 ,,process3 ,mix and sift flour1 salt and baking powder1 add ,cottolene and rub it in lightly with tips of fingers4 ,add milk and mix to a soft dough with a knife4 ,toss on a floured board1 pat and roll to one-half inch thickness4 ,shape with a small biscuit cutter1 place close in buttered pan and bake #ae minutes in hot oven4 ,,november ,,salad ,arrange thin slices of crisp ,spanish onion in nests of bleached chicory leaves4 ,pile on onion ,jonathan apples pared and cut in one-half inch cubes1 celery hearts cut in small pieces and fresh ,english walnut meats cut in quarters4 ,there should be an equal quantity of apples and celery1 and one cup of nut meats to two cups each of the others4 ,moisten with ,mayonnaise1 sprinkle each portion with finely chopped green pepper4 ,,squash ,,pie #a cup squash steamed and strained4 #a cup cream or rich milk4 #a cup sugar4 #c eggs slightly beaten4 #d tablespoons brandy or ,sherry4 #a teaspoon cinnamon4 #a-a_/d teaspoons nutmeg4 #a teaspoon ginger4 ,salt4 ,,process3 ,mix the ingredients in the order given1 stir until ingredients are well blended4 ,line a deep1 perforated pie pan with ,rich ,paste2 brush over with slightly beaten white of egg4 ,turn in squash mixture and bake in a moderate oven4 ,serve cold with whipped cream sweetened and flavored with mace4 ,december ,merry ,christmas to friends6 ,merry ,christmas to foes6 ,the world's bright with joy1 so ,forget all your woes4 ,the earth's full of beauty1 of ,love and good cheer4 ,merry ,christmas to all and a ,happy ,new ,year4 --,anon4 ,illustration ,sidenote3 ,december ,first ,sunday ,menu ,,scotch ,,potato ,,soup ,,pork ,,tenderloin ,,lyonnaise ,,baked ,,apples ,,scalloped ,,potatoes ,,fried ,,egg ,,plant ,,bermuda ,,salad ,,apricot ,,dumplings--,,hard ,,sauce ,,coffee 99 99 99 99 99 ,,scotch ,,potato ,,soup 7,for recipe see ,page #ch47 ,,pork ,,tenderloin ,,lyonnaise ,wipe and split two large pork tenderloins in halves lengthwise2 sprinkle with salt1 pepper and dredge with flour4 ,melt two tablespoons each of ,cottolene and butter in an iron frying pan1 and brown tenderloin richly on both sides in the hot fat4 ,remove to well-greased dripping pan and add to fat three onions thinly sliced2 cook until delicately browned1 stirring often4 ,sprinkle over onions two tablespoons flour1 stir well4 ,put two tablespoons vinegar into one-half cup hot water1 add slowly to onions1 mix thoroughly4 ,lay tenderloins over onions1 cover closely and cook in the oven until meat is tender4 ,dispose tenderloin on hot serving platter and pour over contents of frying pan4 ,vinegar may be omitted and more water added4 ,,baked ,,apples ,wipe and core eight tart apples2 arrange them in a granite dripping pan4 ,fill cavities with sugar and drop one-fourth teaspoon butter on top of each1 sprinkle with cinnamon1 sprinkle round one-half cup sugar and pour on one cup cold water4 ,bake in a slow oven until soft1 basting often with syrup in pan4 ,dispose on serving dish and sprinkle with granulated sugar4 ,,scalloped ,,potatoes ,wash1 pare and slice six medium-sized potatoes4 ,butter a quart baking dish1 lay in a layer of potatoes1 sprinkle with salt1 pepper1 and dot over with bits of butter1 dredge with flour and sprinkle lightly with chives4 ,repeat until potatoes are used and two tablespoons each of butter1 flour and chives4 ,pour over one and one-half cups milk4 ,cover and bake one hour in the oven4 ,remove cover and brown top4 ,serve in baking dish4 ,,bermuda ,,salad ,slice thinly three or four ,bermuda onions4 ,sprinkle with one tablespoon sugar1 one teaspoon salt and cover with ice water4 ,let stand three hours4 ,drain and serve with ,french ,dressing4 ,,apricot ,,dumplings #b cups flour4 #a_/b teaspoon salt4 #d teaspoons baking powder4 #a tablespoon ,cottolene4 #a cup thick cream4 ,apricots4 ,,process3 ,mix and sift flour1 salt and baking powder1 rub in ,cottolene with tips of fingers1 add cream1 cutting it into flour mixture with a knife4 ,mix well4 ,turn on a floured board1 knead slightly and roll out to one-half inch thickness4 ,shape with a large biscuit-cutter and place two halves of peeled apricots 7drained from the syrup in the can7 on each circle4 ,enclose them1 pressing edges of dough together4 ,place them in a well-buttered granite dripping pan1 one and one-half inches apart2 sprinkle round them one cup granulated sugar1 pour around two and one-half cups cold water4 ,bake in a hot oven twenty minutes1 basting three times during cooking4 ,serve with ,,hard ,,sauce #a_/b cup butter4 ,sherry wine1 brandy or vanilla4 #a cup powdered sugar4 ,nutmeg4 ,,process3 ,cream butter1 add sugar slowly1 stirring constantly 7this gives sauce a fine1 smooth grain74 ,flavor as desired and pass through pastry bag and rose tube onto serving dish4 ,sprinkle with nutmeg4 ,sidenote3 ,december ,second ,sunday ,menu ,,oyster ,,soup ,,boiled ,,leg ,,of ,,mutton--,,caper ,,sauce ,,savory ,,rice--,,steamed ,,squash ,,stuffed ,,egg ,,plant ,,lima ,,bean ,,salad ,,graham ,,bread ,,sandwiches ,,fig ,,pudding ,,caf ,,noir 99 99 99 99 99 ,,oyster ,,soup #a quart select oysters4 #d cups scalded milk4 #a stalk celery broken in pieces4 #a_/d cup butter4 #c_/d teaspoon salt4 #a_/h teaspoon pepper4 ,,process3 ,place oysters in a colander2 pour over one cup cold water4 ,take up each oyster with the fingers to remove bits of shells1 reserve the liquor4 ,heat to boiling point and strain through double cheese cloth1 set aside4 ,scald milk with celery1 remove celery and add strained oyster liquor to milk4 ,plump oysters in their own liquor1 take up with a perforated skimmer and lay over butter and seasonings1 place in a hot soup tureen4 ,strain liquor into milk mixture and pour the latter over oysters4 ,serve at once with crisp1 hot oyster crackers4 ,,boiled ,,leg ,,of ,,mutton ,wipe meat2 pound gently all over with a cleaver4 ,place in a kettle and cover with cold water1 add one small carrot sliced1 one turnip sliced1 four slices onion1 two sprays parsley1 a bit of bay leaf and one-half teaspoon peppercorns4 ,cover and bring quickly to boiling point2 boil five minutes4 ,skim4 ,reduce heat and simmer until meat is tender 7from two to three hours74 ,add one tablespoon salt the last hour of cooking4 ,serve with ,,caper ,,sauce #c tablespoons butter4 #c tablespoons flour4 #a-a_/b cups strained mutton broth 7or hot water74 #a_/b teaspoon salt4 #a_/h teaspoon pepper4 #a_/b cup capers ,,process3 ,melt butter in a sauce-pan1 add flour mixed with seasonings4 ,stir to a paste and pour on slowly broth in which mutton was boiled1 first removing fat4 ,beat until smooth and glossy1 add capers and heat to boiling point4 ,serve in sauce-boat4 ,,savory ,,rice ,cook one cup well-washed rice in three quarts of boiling water until partially softened4 ,drain2 add to rice two cups of well-seasoned ,white ,stock2 turn into double boiler and steam until rice is soft and stock absorbed4 ,stir in one-fourth cup butter1 one tablespoon finely chopped chives or parsley4 ,mix well with a fork and turn into hot serving dish4 ,sprinkle with pepper4 ,,steamed ,,squash ,cut a marrow squash in slices1 remove the seeds and stringy portions1 pare and lay in a steamer4 ,cook over boiling water until tender4 ,drain perfectly dry4 ,mash and season with butter1 salt1 pepper and a little sugar4 ,serve hot with tiny dots of butter over top4 ,,stuffed ,,egg ,,plant ,cut a slice from the stem end of a large egg plant4 ,remove the inside1 leaving a shell one-eighth inch thick4 ,cut pulp in one-half inch cubes1 and cook in boiling salted water until tender2 drain4 ,cook two tablespoons butter with one onion finely chopped1 until delicately colored 7not brown71 add one tablespoon finely chopped parsley4 ,mix with egg plant1 season with salt and pepper1 and refill shell4 ,cover with one-half cup buttered crumbs and bake in the oven until heated throughout and crumbs are brown4 ,serve in shell4 ,,lima ,,bean ,,salad #b cups or #a can lima beans4 ,french dressing4 ,cream ,dressing4 #b hard-cooked eggs4 #a tablespoon finely chopped chives4 ,,process3 ,cook beans in boiling salted water until tender2 drain4 ,if canned ,french lima beans are used1 drain from liquor in can and rinse in cold water4 ,cover beans with ,french ,dressing1 let stand one hour4 ,drain and sprinkle with chives 7onion juice may be used74 ,mix with ,cream ,dressing and arrange in nests of lettuce heart leaves4 ,garnish with eggs cut in quarters lengthwise2 dip sharp edge in ,french ,dressing1 then in finely chopped chives or parsley4 ,,graham ,,bread ,,sandwiches ,rub one cream cheese to a paste1 add six olives finely chopped and one-half cup finely chopped pecans4 ,spread thin slices of graham bread with chive butter4 ,spread an equal number slices of bread with cheese mixture4 ,lay one of each together1 press edges1 trim off crusts and cut diagonally across in triangles4 ,,graham ,,bread #d cups boiling water4 #b tablespoons sugar4 #a tablespoon salt4 #b tablespoons ,cottolene4 #a yeast cake dissolved in #a_/b cup lukewarm water4 #h cups ,graham flour4 #f cups white flour4 ,,process3 ,put sugar1 salt and ,cottolene in large mixing bowl4 ,pour on boiling water2 when lukewarm add dissolved yeast cake4 ,sift together ,graham and white flour1 reserving one cup white flour for kneading4 ,add flour gradually to water mixture1 stirring constantly2 beat as mixture becomes stiff4 ,turn on a well-floured board and knead until dough is smooth and elastic4 ,return dough to bowl1 cover and set to rise in a warm place4 ,when dough has doubled its bulk1 cut it down with a knife without removing from bowl2 cover and set to rise again4 ,when double in bulk1 knead slightly1 weigh dough and divide into one-pound loaves4 ,shape loaves1 place two loaves in each well-greased1 brick-shaped bread pan1 brush between loaves with melted ,cottolene4 7,there will be six loaves47 ,cover and set to rise2 when light1 bake one hour in a bread oven4 ,,chive ,,butter ,cream one-fourth cup butter2 add two tablespoons very finely chopped chives4 ,season with a few grains salt and cayenne4 ,,fig ,,pudding #a cup chopped washed figs4 #a_/c cup ,cottolene4 #c eggs well beaten4 #b-a_/b cups soft bread crumbs4 #a_/c cup milk4 #a cup soft brown sugar4 #a teaspoon salt4 ,grated rind of half an orange4 ,,process3 ,cover bread crumbs with milk4 ,mix ,cottolene with figs4 ,to the milk mixture add eggs1 sugar1 salt and orange rind2 combine mixtures4 ,beat thoroughly and turn into a well-greased tube mold2 cover and steam three hours4 ,serve with ,brandy or ,vanilla ,sauce4 ,illustration ,sidenote3 ,december ,third ,sunday ,menu ,,cream ,,of ,,carrot ,,soup ,,pot ,,roast ,,of ,,beef--,,mushroom ,,sauce ,,browned ,,potatoes ,,parsley ,,onions ,,parsnip ,,fritters ,,cream ,,cold ,,slaw ,,steamed ,,snow ,,balls--,,sauce ,,souffl ,,coffee--,,tea 99 99 99 99 99 ,,cream ,,of ,,carrot ,,soup #b cups chopped carrots4 #a small onion sliced4 #b sprays parsley4 #a_/d cup washed rice4 #b cups water4 #b cups scalded milk4 #a_/b cup hot cream4 #a_/d cup butter4 #b tablespoons flour4 ,salt1 pepper4 ,,process3 ,cook carrots in water until tender4 ,rub through sieve1 reserving the liquor4 ,cook rice in milk in double boiler until soft4 ,saut onion a delicate brown in butter1 add flour and stir to a paste4 ,add carrot mixture to milk and pour slowly over flour paste1 stirring constantly2 heat to boiling point and add cream4 ,strain into hot soup tureen and sprinkle with finely chopped parsley4 ,,pot ,,roast ,wipe five pounds beef cut from top of round2 put bits of fat in an iron frying pan1 shake over fire until tried out 7there should be about one-fourth cup fat74 ,rub meat over with salt1 dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast4 ,add one cup boiling water1 cover closely and cook slowly until meat is tender 7about four or five hours71 turn occasionally1 add only sufficient water to prevent meat burning4 ,the last hour of cooking sprinkle well with salt and pepper4 ,serve with brown gravy made from liquor in pot4 ,,mushroom ,,sauce #d tablespoons butter4 #e-a_/b tablespoons flour4 #b cups brown stock4 #a_/b can small mushrooms4 #a egg yolk slightly beaten4 #b teaspoons butter4 #a_/b tablespoon ,worcestershire ,sauce4 #a_/b teaspoon ,kitchen ,bouquet4 ,salt1 pepper4 ,,process3 ,brown butter richly 7without burning7 in a sauce-pan2 add flour and continue browning1 stirring constantly4 ,pour on stock slowly1 continue stirring until sauce is smooth4 ,drain mushrooms from the liquor and saut them delicately in butter4 ,remove from range1 add egg yolk and ,worcestershire ,sauce2 add ,brown ,sauce slowly1 stirring constantly4 ,reheat over hot water and season with salt1 pepper and ,kitchen ,bouquet4 ,,browned ,,potatoes ,pare the desired number of medium-sized potatoes2 parboil ten minutes in boiling salted water4 ,drain1 dry and place in pan around roast beef1 veal or pork1 fifty minutes before meat is done4 ,baste with the liquor in pan and turn often to brown evenly4 ,,parsley ,,onions ,select the desired number of silver skin onions1 medium size4 ,peel and cover with boiling water1 bring to boiling point1 boil five minutes4 ,drain and cover again with boiling salted water4 ,cook until tender1 drain and remove to serving dish4 ,melt one-third cup butter 7for one dozen onions7 in same sauce-pan1 add one teaspoon finely chopped parsley4 ,pour butter over onions and sprinkle with black pepper4 ,,parsnip ,,fritters ,wash and scrub parsnips4 ,cover with boiling water and cook until tender4 ,drain1 plunge in cold water and rub off skins with the hands4 ,mash and rub them through a coarse sieve4 ,season with salt and pepper1 moisten with a little cream and butter4 ,flour the hands and shape mixture in small1 flat1 oval cakes4 ,dredge them with flour and saut a golden brown in melted butter1 turning them as griddle cakes4 ,serve very hot4 ,,cream ,,cold ,,slaw ,cut a firm1 crisp1 small head of cabbage in quarters4 ,cut out the stalk and shave in very thin slices crosswise4 ,cover with ice water and when crisp drain dry4 ,mix with the following ,cream ,dressing4 ,pile pyramid-like in a glass serving dish1 and serve very cold4 ,if cabbage is large1 use half a head4 ,,cream ,,dressing ,one cup thick sour cream 7not old sour cream74 ,chill and stir in one teaspoon salt1 a few grains cayenne1 three tablespoons fine sugar and three tablespoons vinegar1 diluted with one tablespoon cold water4 ,beat well and pour over cabbage1 toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley4 ,,steamed ,,snow ,,balls #a_/c cup ,cottolene4 #a cup fine sugar4 #a_/b cup milk4 #b-a_/b cups pastry flour4 #c teaspoons baking powder4 ,whites #d eggs beaten until stiff4 #a_/b teaspoon salt4 #a_/b teaspoon orange extract4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly4 ,mix and sift flour1 baking powder and salt2 add to first mixture alternately with milk4 ,add extract4 ,cut and fold in whites of eggs4 ,fill buttered pop-over cups two-thirds full1 place in steamer1 cover steamer with a folded crash tea towel1 cover closely and steam forty-five minutes4 ,serve with orange sauce or in nests of ,whipped ,cream1 sweetened and flavored with ,vanilla4 ,,editors ,,note3 ,this will also be found a very acceptable menu for a ,christmas ,dinner4 ,sidenote3 ,december ,fourth ,sunday ,menu ,,oyster ,,cocktails ,,cream ,,of ,,almond ,,soup ,,en ,,tasse--,,bread ,,sticks ,,celery ,,ripe ,,olives ,,brace ,,of ,,ducks--,,stuffing ,,olive ,,sauce ,,glazed ,,sweet ,,potatoes--,,thorn ,,apples ,,hawaiian ,,salad ,,plum ,,pudding--,,brandy ,,sauce ,,chocolate ,,cake ,,bon ,,bons--,,nuts ,,and ,,raisins--,,fruits ,,caf ,,noir--,,water ,,biscuit--,,cheese 99 99 99 99 99 ,,oyster ,,cocktails #a tablespoon fresh grated horseradish4 #a tablespoon vinegar4 #b tablespoons lemon juice4 #a tablespoon ,worcestershire ,sauce4 #c tablespoons tomato catsup4 #a teaspoon salt4 ,few drops ,tobasco ,sauce4 ,,process3 ,mix ingredients in the order given4 ,chill thoroughly and pour over oyster cocktails4 ,place six small oysters in each cocktail glass1 add sauce and serve very cold4 ,this sauce is sufficient for six cocktails4 ,oyster ,cocktails may be served very attractively in tomato cups4 ,,cream ,,of ,,almond ,,soup #b quarts chicken or white stock4 #a-a_/b tablespoons butter4 #c_/d cup blanched almonds4 #b tablespoons cornstarch4 #a cup hot cream4 ,salt1 pepper4 ,few grains nutmeg4 ,,process3 ,cook the butter and flour together in a sauce-pan2 add gradually hot stock until of the consistency to pour2 then add remaining stock1 let cook gently twenty minutes4 ,chop almonds fine1 then pound them to a paste1 add to first mixture and beat until thoroughly blended4 ,add hot cream and seasoning4 ,serve en tasse2 sprinkle each portion with finely chopped parsley4 ,,roast ,,brace ,,of ,,ducks ,dress and clean a brace 7two7 young domestic or wild ducks4 ,truss same as goose4 ,if domestic ducks are used they may be stuffed4 ,in the wild ducks place in each a head of celery2 this is thought to improve their flavor4 ,domestic ducks should always be cooked well done and twice as long as wild ducks4 ,place the ducks on rack in dripping pan1 sprinkle with salt and pepper1 cover breast and legs with very thin slices of fat salt pork4 ,place in a hot oven and roast one and one-quarter hours1 basting every five minutes 7with fat in pan7 for the first half hour1 afterwards every ten minutes4 ,domestic ducks require a hotter oven than wild ducks or fowl4 ,when tender1 remove string and skewers4 ,place on hot serving platter1 surround with ,thorn ,apples and serve with ,olive sauce4 ,,stuffing #b cups cracker crumbs4 #a cup ,english walnut meats broken in small bits4 #a cup thick cream4 #a_/b cup butter4 #a onion finely chopped4 #a teaspoon finely chopped parsley4 #a_/b teaspoon celery salt4 #a_/d teaspoon salt4 #a_/h teaspoon black pepper4 ,,process3 ,crush crackers with the hands1 not too fine4 ,add nut meats1 butter melted1 cream1 onion and parsley2 mix well with a fork2 add seasonings4 ,if stuffing appears too dry add more cream 7a cup of chopped apple or celery may be added74 ,this is sufficient stuffing for one duck4 ,,olive ,,sauce #d tablespoons butter4 #a slice onion4 #e-a_/b tablespoons flour4 #b cups ,brown ,stock4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 #a dozen olives4 ,,process3 ,melt butter in sauce-pan1 add onion and cook until delicately browned2 remove onion and stir butter until well browned2 add flour sifted with seasonings1 stir to a smooth paste and continue browning4 ,add stock gradually1 beating constantly4 ,pare the meat from olive pits1 leaving it in one continuous curl4 ,cover with boiling water and cook six or seven minutes4 ,drain and add to ,sauce4 ,,glazed ,,sweet ,,potatoes ,wash and pare six medium-sized sweet potatoes4 ,parboil ten minutes in boiling salted water2 drain and cut lengthwise in halves4 ,arrange them in a well-buttered granite dripping pan4 ,make a syrup by boiling one cup sugar with one-half cup water and two tablespoons butter three or four minutes4 ,dip each piece of potato into syrup and arrange in dripping pan4 ,bake until potatoes are tender 7about forty minutes7 basting two or three times with remaining syrup4 ,oven should not be too hot as these potatoes will scorch easily4 ,,thorn ,,apples ,prepare a syrup by boiling two cups sugar and one and three-fourths cups water ten minutes4 ,wash1 wipe1 core and pare the desired number of apples 7about eight for this quantity of syrup74 ,drop apples into syrup when pared1 to prevent discoloration4 ,cook until tender1 skimming syrup when necessary4 ,use a deep sauce-pan for this purpose1 as apples cook better when covered with syrup4 ,better cook four apples at a time4 ,drain from syrup and fill the cavities with quince jelly and stick apples thickly with blanched and shredded almonds slightly toasted4 ,cut the almonds lengthwise in three pieces1 then divide1 making six thorns4 ,it is best to toast them in the oven until they are a golden brown4 ,,hawaiian ,,salad ,arrange slices of canned ,hawaiian pineapple1 drained from the liquor in the can1 in nests of crisp lettuce heart leaves4 ,pile on these ,malaga grapes peeled1 cut in halves lengthwise and seeds removed1 mixed with an equal quantity of ,english walnut meats broken in pieces4 ,sprinkle thickly with candied cherries1 cut in fine shreds or chopped4 ,moisten with ,french ,dressing ,no4 #b4 ,,french ,,dressing ,,no4 #b #a_/d teaspoon salt4 #a_/d teaspoon paprika4 ,few grains cayenne4 #f tablespoons olive oil4 #b tablespoons lemon juice or #a tablespoon ,tarragon vinegar and #a of lemon juice4 ,,process3 ,put dry ingredients in bowl1 add oil1 mix well1 then add lemon juice slowly while stirring constantly4 ,chill thoroughly and use on ,fruit ,salad4 ,,plum ,,pudding #a_/b lb4 stale bread crumbs4 #a cup scalded milk4 #a_/c cup soft brown sugar4 #e eggs4 #a cup raisins seeded and shredded4 #c_/d cup ,english currants4 #a_/b cup ,english walnut meats chopped4 #b_/c cup figs chopped fine4 #a_/b cup citron cut in thin shreds4 #b_/c cup ,cottolene4 #a_/d cup brandy4 #a_/b grated nutmeg4 #a teaspoon cinnamon4 #a_/b teaspoon mace4 #a_/b teaspoon cloves4 #a-a_/b teaspoons salt4 ,,process3 ,add crumbs to milk and let soak one or more hours4 ,add sugar1 yolks of eggs beaten very light1 fruits mixed with nut meats and citron4 ,cream ,cottolene and add to first mixture1 then brandy and spices sifted together4 ,fold in whites of eggs beaten stiff2 mix thoroughly and turn into a well-greased tube mold and steam five to six hours4 ,remove from mold to hot serving platter4 ,garnish with sprays of holly1 pour around brandy1 light with a taper and send to table en flambeau 7in a flame74 ,serve with ,brandy ,sauce4 ,,brandy ,,sauce #a_/b cup butter4 #a cup confectioners' sugar4 ,whites #b eggs beaten stiff4 #a_/h teaspoon salt4 #b_/c cup heavy cream whipped stiff4 #b tablespoons brandy4 #a tablespoon ,jamaica rum4 ,grating nutmeg4 ,,process3 ,cream butter1 add sugar gradually1 stirring constantly4 ,place over hot water1 add eggs and beat with a ,gem whip until evenly blended1 cool slightly and add brandy1 rum and salt4 ,fold in cream and sprinkle with nutmeg4 ,sidenote3 ,december ,fifth ,sunday ,menu ,,consomm ,,with ,,barley ,,roast ,,loin ,,of ,,pork--,,brown ,,gravy ,,apple ,,rings ,,baked ,,sweet ,,potatoes ,,spiced ,,peaches ,,apple ,,and ,,date ,,salad ,,cranberry ,,tarts--,,cheese ,,coffee 99 99 99 99 99 ,,consomm ,,with ,,barley #b quarts consomm4 #b tablespoons pearl barley4 #b quarts boiling water4 ,salt4 ,chives or ,parsley4 ,,process3 ,soak barley in cold water over night2 drain and cook in boiling salted water until soft4 ,drain and reheat in consomm4 ,sprinkle in one-half tablespoon finely chopped chives or parsley4 ,serve with crisp crackers4 ,,roast ,,loin ,,of ,,pork ,wipe a five-pound loin of pork 7little pig if possible72 sprinkle with salt1 pepper1 powdered sage and dredge with flour4 ,place in dripping pan1 surround with some of the fat cut in small cubes4 ,set to cook in a moderate oven for four hours1 basting every ten minutes for the first half hour and afterwards every fifteen minutes1 with dripping in pan4 ,remove to serving platter1 surround with ,apple ,rings and make a gravy same as for other roast meats4 ,,apple ,,rings ,pare1 core and cut apples that are not too sour1 in rings one-half inch thick4 ,sprinkle them with lemon juice4 ,make a syrup by cooking one cup sugar with one cup water1 ten minutes4 ,drop in three or four ,cassia buds or pieces of stick cinnamon4 ,cook three or four apple rings at a time in syrup until soft1 turning often to preserve their shape4 ,drain and arrange them around roast loin of pork4 ,the syrup may be used for stewing apples or prunes4 ,,baked ,,sweet ,,potatoes ,select smooth sweet potatoes of uniform size4 ,wash and scrub with a vegetable brush4 ,bake same as white potatoes4 ,when soft1 break the skins1 put into each a teaspoon butter and serve hot4 ,,apple ,,and ,,date ,,salad ,pare and core three ,jonathan apples4 ,cut them ,julienne style 7in straws72 there should be two cups4 ,sprinkle apples with lemon juice to prevent discoloration4 ,clean one-half pound of dates1 remove skins and stones2 let them dry off in the oven4 ,when cold cut each date in strips1 same as apples4 ,mix apples and dates and marinate them with ,french ,dressing4 ,let stand one hour4 ,then add one-half cup almonds cut in shreds lengthwise4 ,mix well and serve in nests of lettuce heart leaves4 ,mask with ,mayonnaise ,dressing4 ,,cranberry ,,tarts ,roll ,rich ,paste one-eighth inch thick2 cut in three-inch squares4 ,put one or two teaspoons ,cranberry mixture on one side of square1 moisten the edges with water1 fold in triangle shape4 ,crimp the edges and prick over top with fork4 ,bake same as pies4 ,sprinkle with fine sugar4 ,serve hot with cheese4 ,,cranberry ,,mixture #b cups cranberries chopped moderately4 #a_/b cup raisins seeded and chopped4 #a-a_/b cups sugar4 #a_/c cup water4 ,few grains salt4 #a tablespoon butter4 ,,process3 ,mix ingredients in the order given 7except butter74 ,cook until soft1 stirring constantly4 ,add butter1 chill mixture4 ,use for pie with one crust and decorate1 when baked1 with pastry cut in fancy shapes and baked on a tin sheet1 or use for filling tarts4 ,supplementary ,recipes ,including recipes for a few cakes for special occasions1 a variety of cookies suitable for use at any time1 together with a selection of breakfast cakes1 muffins1 rolls1 etc41 that would not usually come within the compass of a dinner menu4 ,,bride',s ,,cake #a_/b cup ,cottolene4 #b cups fine granulated sugar4 #a_/b cup milk4 #b-a_/b cups pastry flour4 #c teaspoons baking powder4 #a_/b teaspoon salt4 #a teaspoon orange extract ,whites of #h eggs4 ,,process3 ,cream ,cottolene1 add sugar gradually1 beating constantly4 ,mix and sift flour with baking powder and salt2 add alternately to first mixture with milk1 continue beating4 ,add extract1 and cut and fold in the whites of eggs beaten until stiff and dry4 ,fill a tube cake pan well-greased with ,cottolene1 two-thirds full1 and bake fifty minutes in a moderate oven4 ,when slightly cool1 spread with ,ornamental ,frosting4 ,,twelve ,,pound ,,fruit ,,cake ,,groom',s ,,cake #a_/b pound ,cottolene4 #a pound brown sugar rolled4 ,yolks #ab eggs well beaten4 #b cups ,n4 ,o4 ,molasses4 #a pound flour4 #a_/b tablespoon cinnamon4 #a teaspoon cloves4 #a_/b tablespoon mace4 #a teaspoon salt4 #a teaspoon soda4 ,whites #ab eggs beaten stiff4 #b-a_/b pounds seeded raisins4 #c pounds currants4 #a pound citron thinly sliced and cut in shreds4 #a_/b pound candied cherries cut in quarters4 #a_/d pound candied orange peel finely chopped4 #a_/d pound candied lemon peel finely chopped4 #a_/d cup brandy4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly2 add egg yolks1 continue stirring and beating1 add molasses1 flour mixed and sifted with spices1 salt and soda2 fold in the whites of eggs and lastly add the fruit except citron4 ,turn mixture into a well-greased pan lined with several thicknesses of heavy paper1 put citron into mixture in layers1 having a layer of batter on top4 ,divide the mixture equally in two tube pans1 eight inches in diameter1 filling pans two-thirds full4 ,bake two and three-quarter hours4 ,,new ,,england ,,election ,,cake #a cup bread dough slightly rounded4 #a_/c cup ,cottolene4 #b eggs4 #a cup soft brown sugar4 #a_/b cup sour milk4 #b_/c cup seeded and shredded raisins4 #f large figs chopped fine4 #a-a_/d cups flour4 #a_/b teaspoon soda4 #a_/d teaspoon cloves4 #a_/b teaspoon nutmeg4 #a_/b teaspoon cinnamon4 #a teaspoon salt4 ,,process3 ,cream ,cottolene and work it in the dough with the hand4 ,add eggs well beaten1 sugar1 soda dissolved in milk1 fruit dredged with one-fourth cup flour1 remainder flour mixed and sifted with spices and salt4 ,beat thoroughly with the hand4 ,turn mixture into a well-buttered1 brick-shaped bread pan1 cover and let rise for one and a quarter hours in a warm place4 ,bake one hour in a moderate oven4 ,spread with ,,milk ,,frosting #a-a_/b cups granulated sugar4 #a_/b cup rich milk4 #a teaspoon butter4 #a_/d teaspoon each vanilla and lemon extract4 ,,process3 ,melt butter in sauce-pan2 add sugar and milk4 ,stir constantly that sugar may not stick to saucepan1 bring to boiling point and cook without stirring twelve to fourteen minutes4 ,remove from range and beat until of the consistency to spread2 add flavoring and pour over cake1 spread evenly with spatula4 ,when frosting is firm1 crease at once with the dull edge of a silver knife4 ,when eggs are high in price1 this frosting will prove very acceptable4 ,,chocolate ,,layer ,,cake #d squares chocolate4 #c tablespoons boiling water4 #a_/c cup ,cottolene4 #a-a_/b cups sugar4 #a_/b cup milk4 #b cups pastry flour4 #b teaspoons baking powder4 #a_/d teaspoon salt4 #c eggs4 #a_/b teaspoon ,vanilla4 ,,process3 ,melt chocolate over hot water1 add boiling water and cook over hot water until smooth1 stirring constantly4 ,cream ,cottolene1 add sugar gradually1 stirring constantly2 add chocolate mixture4 ,add yolks of eggs well beaten4 ,mix and sift flour1 baking powder and salt1 add alternately to first mixture with milk4 ,add flavoring1 and cut and fold in the stiffly beaten whites of eggs4 ,turn into buttered layer cake pans and bake fifteen minutes in a hot oven4 ,spread with ,boiled ,frosting 7for recipe see ,page #ef7 and sprinkle with shredded toasted almonds before frosting sets4 ,,valentine ,,cakes #b_/c cup ,cottolene4 #b cups sugar4 #d eggs4 #a cup milk4 #c-a_/d cups flour4 #d-a_/b teaspoons baking powder4 #a teaspoon rose water4 #a_/d teaspoon mace4 #a_/b teaspoon salt4 ,,process3 ,cream ,cottolene1 add gradually one cup sugar4 ,beat egg yolk thick and light1 add gradually remaining cup sugar4 ,combine mixtures4 ,mix and sift flour1 baking powder1 mace and salt4 ,add alternately to first mixture with milk1 add rose water4 ,then cut and fold in the stiffly beaten whites of eggs4 ,bake in small heart-shaped individual tins4 ,cover with frosting and outline the edge with tiny red candies4 ,,seed ,,cakes #b_/c cup ,cottolene4 #b cups sugar4 #b eggs well beaten4 #a teaspoon soda4 #a cup buttermilk4 #a teaspoon salt4 ,flour4 #a-a_/b tablespoons caraway seeds4 ,raisins4 ,,process3 ,cream ,cottolene1 add sugar gradually1 add well beaten egg1 soda dissolved in milk1 salt1 seeds1 and flour to make a soft dough4 ,chill the dough and shape as other cookies4 ,place a seeded raisin or the half of a pecan nut meat in center of each before baking4 ,,chocolate ,,nut ,,and ,,fruit ,,cookies #a_/c cup ,cottolene4 #a cup sugar4 #a_/d cup grated chocolate4 #b extra tablespoons sugar4 #b tablespoons boiling water4 #b eggs well beaten4 #a cup nut meats chopped4 #a cup raisins seeded and shredded4 #b-a_/d cups flour4 #c tablespoons baking powder4 #a_/d teaspoon salt4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly4 ,melt chocolate over hot water1 add the two extra tablespoons sugar and boiling water4 ,cook one minute2 when cool add to first mixture4 ,add beaten eggs4 ,mix and sift flour 7reserving one-fourth cup71 baking powder and salt4 ,add to cake mixture4 ,add fruit and nut meats dredged with remaining flour4 ,chill mixture4 ,drop from spoon onto a well-greased baking sheet one and one-half inches apart2 press a raisin or the half a nut meat in center of each cake and bake in a moderate oven4 ,,raisin ,,cakelets #a_/c cup ,cottolene4 #a cup fine sugar4 #b eggs well beaten4 ,yolk #a egg4 #a_/b cup milk4 #b cups flour4 #c teaspoons baking powder4 #a_/d teaspoon salt4 #a cup raisins seeded and cut in pieces4 #a tablespoon flour4 ,blanched and shredded almonds4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly4 ,add beaten egg yolk and eggs4 ,mix and sift flour1 baking powder and salt4 ,add to first mixture alternately with milk2 add raisins dredged with tablespoon flour4 ,beat thoroughly and fill small1 buttered individual tins two-thirds full4 ,strew tops with almonds1 sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven4 ,,plain ,,ginger ,,cakes #a cup ,n4 ,o4 molasses4 #b teaspoons soda4 #a_/b cup ,cottolene4 #a_/b cup boiling water4 #d cups flour4 #a teaspoon salt4 #a tablespoon ginger4 #a teaspoon cinnamon4 #a_/d teaspoon cloves4 ,,process3 ,add soda to molasses4 ,melt ,cottolene in boiling water2 combine in mixing bowl4 ,mix and sift flour1 salt and spices1 add to first mixture and beat thoroughly4 ,chill dough and roll a small portion at a time to one-half inch thickness1 shape with a round cutter4 ,press a seeded raisin in top of each1 sprinkle with coarse granulated sugar4 ,bake in a moderate oven4 ,it may be necessary to add more flour1 as flour varies in thickening properties4 ,,brownies #c tablespoons ,cottolene4 #a egg well beaten4 #a_/d cup powdered sugar4 #a_/c cup bread flour4 #a_/c cup ,n4 ,o4 molasses4 #c_/d cup pecan nut meats broken in small bits4 #a_/d teaspoon salt4 #a_/b teaspoon ginger4 ,,process3 ,cream ,cottolene and sugar gradually1 add molasses1 beaten egg1 flour sifted with salt1 ginger and nut meats4 ,bake in very small well-greased1 iron gem or brownie cups4 ,place one-half pecan nut meat on top of each cake4 ,,brandy ,,snaps #a_/b cup molasses4 #a_/d cup ,cottolene4 #g_/h cup flour4 #b_/c cup granulated sugar4 #a tablespoon ginger4 #a_/d teaspoon nutmeg4 #a_/h teaspoon salt4 ,,process3 ,put molasses in sauce-pan1 bring to boiling point2 add ,cottolene and1 when melted1 add flour sifted with sugar1 ginger1 nutmeg and salt4 ,drop from tip of spoon in small portions on a buttered tin sheet1 about three inches apart4 ,bake in a slow oven4 ,when slightly cool1 remove from sheet with a spatula and roll over the handle of a wooden spoon4 ,lay on cake cooler until crisp4 ,,baking ,,powder ,,biscuits #b cups pastry flour4 #d teaspoons baking powder4 #a_/b teaspoon salt4 #b tablespoons ,cottolene4 #c_/d cup milk or water4 ,,process3 ,sift together flour1 baking powder and salt4 ,add shortening and rub into flour with tips of fingers1 using a light touch4 ,add milk or water1 mix with a knife to a soft dough4 ,turn on a lightly floured board2 knead slightly4 ,pat and roll to one-half inch thickness4 ,shape with small biscuit cutter4 ,place close together in a buttered pan and bake in a hot oven fifteen minutes4 ,,cream ,,fruit ,,rolls #b cups pastry flour4 #a_/b teaspoon salt4 #d teaspoons baking powder4 #a tablespoon ,cottolene4 #a cup cream4 ,dates4 ,,process3 ,sift together flour1 salt and baking powder2 add shortening and rub in with tips of fingers4 ,add cream1 mix with knife to a soft dough4 ,turn on a lightly floured board2 pat and roll to one-third inch thickness4 ,cut with biscuit cutter1 place one-half of a stoned date on half of biscuit1 brush edges with milk and fold as ,parker ,house ,rolls4 ,press edges together1 brush top of rolls with milk and place one-half date on top of each4 ,bake on a buttered sheet in a hot oven fifteen minutes4 ,,little ,,cream ,,biscuit #b cups pastry flour4 #d teaspoons baking powder4 #a_/d teaspoon salt4 #a tablespoon ,cottolene4 #c_/d cup of rich cream4 ,,process3 ,mix and sift flour1 salt and baking powder4 ,rub in ,cottolene with tips of fingers4 ,cut the cream into mixture with a silver knife4 ,when well mixed1 toss on a well-floured board1 pat and roll one-half inch thick4 ,shape with very small biscuit cutter 7size of silver dollar71 brush the top over with milk and bake twelve to fifteen minutes in a hot oven4 ,,wheat ,,muffins #c tablespoons ,cottolene4 #a_/d cup sugar4 #c_/d cup thin cream or milk4 #d teaspoons baking powder4 #b cups flour4 #a_/b teaspoon salt4 #a egg beaten very light4 ,,process3 ,cream the ,cottolene with a wooden spoon4 ,add sugar gradually1 then alternately cream and flour sifted with baking powder and salt4 ,add well-beaten egg4 ,bake in hot1 well-buttered gem cups4 ,a cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned1 chopped and added to the butter and sugar for date muffins4 ,,graham ,,muffins #a cup ,graham flour4 #a cup white flour4 #a_/d cup sugar or molasses4 #a teaspoon salt4 #a cup milk4 #a egg beaten very light4 #b tablespoons ,cottolene4 #d teaspoons baking powder4 ,,process3 ,sift together flours1 sugar1 salt and baking powder4 ,add milk gradually1 egg beaten very light and melted ,cottolene4 ,beat mixture thoroughly4 ,bake in hot1 buttered1 iron gem cups twenty-five minutes in a hot oven4 ,,corn ,,muffins #a cup corn meal4 #a cup white flour4 #d teaspoons baking powder4 #a_/d cup sugar4 #a_/b teaspoon salt4 #a cup thin cream or milk4 #b eggs beaten very light4 #b tablespoons ,cottolene4 ,,process3 ,sift together corn meal1 flour1 baking powder1 sugar and salt4 ,add cream or milk and stir to a smooth batter4 ,add well beaten eggs and melted butter4 ,beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes4 ,,popovers #a cup flour4 #a_/d teaspoon salt4 #g_/h cup milk4 #a teaspoon melted ,cottolene4 #b eggs beaten very light4 ,,process3 ,sift flour and salt together1 add milk gradually1 beating continuously4 ,add melted ,cottolene and beaten eggs4 ,beat batter with a ,dover egg beater three or four minutes until it is perfectly smooth1 creamy and full of bubbles4 ,pour into hissing-hot1 well-greased gem cups and bake in a hot oven thirty to thirty-five minutes4 ,they may also be baked in earthen custard cups4 ,when baked in the latter vessel they will have a glazed appearance4 ,,sour ,,milk ,,griddle ,,cakes #b-a_/b cups flour4 #a teaspoon salt4 #a tablespoon ,cottolene4 #b cups rich sour milk4 #a-a_/d teaspoons soda4 #a egg lightly beaten4 ,,process3 ,mix and sift flour1 salt and soda4 ,add sour milk and beat to a smooth batter4 ,add ,cottolene and well-beaten egg2 continue beating until ingredients are thoroughly blended4 ,batter should be smooth and creamy4 ,drop by spoonsful on well-greased1 hot griddle2 grease griddle with melted ,cottolene4 ,cook on one side and1 when light and covered with bubbles1 turn and cook on the other side4 ,,waffles #c-a_/b cups flour4 #b tablespoons baking powder4 #a teaspoon salt4 #b cups milk4 ,yolks #d eggs4 ,whites #d eggs4 #a tablespoon melted ,cottolene4 ,,process3 ,mix and sift dry ingredients1 add milk gradually1 beating constantly4 ,add ,cottolene1 yolks of eggs well-beaten and whites of eggs beaten stiff4 ,beat mixture thoroughly4 ,cook in well-greased1 hot waffle iron 7use melted ,cottolene for greasing waffle iron71 browning first on one side1 then turn iron and brown on the other4 ,serve with maple or lemon syrup4 ,,german ,,coffee ,,cake #a cup scalded milk4 #c tablespoons ,cottolene4 #a_/c cup sugar4 #a_/b teaspoon salt4 #a compressed yeast cake dissolved in #a_/d cup lukewarm water4 #a egg well beaten4 #a_/b cup seeded and shredded raisins4 ,flour4 ,,process3 ,put ,cottolene1 sugar and salt in mixing bowl2 add scalded milk4 ,when lukewarm add dissolved yeast cake1 beaten egg and sufficient flour to make a very thick batter4 ,beat thoroughly until mixture is smooth4 ,add raisins1 cover closely and set to rise4 ,when light1 spread dough in buttered dripping pan one inch in thickness2 cover and let rise again4 ,before placing in the oven1 brush over with beaten egg and cover with the following mixture3 ,melt one-third cup butter in a sauce-pan1 add one-half cup sugar1 mix with one and one-half teaspoons cinnamon4 ,when sugar is partially melted add one and one-half tablespoons flour4 ,mix well and spread on cake1 strew top with blanched and shredded almonds1 bake twenty-five minutes in a moderate oven4 ,,salad ,,rolls #a cup scalded milk4 #a-a_/b cups flour4 #c tablespoons sugar4 #a_/h cup melted ,cottolene4 #a teaspoon salt4 #b eggs well beaten4 #a compressed yeast cake dissolved in #a_/d cup lukewarm water4 #c_/d teaspoon grated lemon rind4 ,flour4 ,,process3 ,put sugar and salt in mixing bowl1 pour on scalded milk4 ,when lukewarm add dissolved yeast cake and one and one-half cups flour1 beat thoroughly2 cover and let rise2 when light add melted ,cottolene1 well beaten eggs1 grated lemon rind and just enough flour to knead4 ,cover and set to rise again2 when light turn on a floured board1 knead slightly2 roll to one-half inch thickness1 shape with very small biscuit cutter1 then roll each biscuit in the shape of a finger roll4 ,place on a buttered sheet an inch and one-half apart2 set to rise1 and bake fifteen minutes in a hot oven4 ,five minutes before removing from oven1 brush over tops with white of one egg slightly beaten1 diluted with one tablespoon milk4 ,,cinnamon ,,rolls #b cups scalded milk4 #b_/c cup sugar4 #a compressed yeast cake in #a_/b cup lukewarm water4 #a teaspoon salt4 #d tablespoons granulated sugar4 #c eggs lightly beaten4 #a_/b teaspoon cinnamon4 #a_/c cup ,cottolene4 ,flour4 ,,process3 ,prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake2 beat thoroughly2 cover and set to rise4 ,when light1 add well beaten eggs1 ,cottolene worked to a creamy consistency1 sugar1 salt and flour enough to knead 7about six and one-half cups74 ,knead until smooth and elastic4 ,roll out to one-fourth inch thickness1 spread generously with soft butter1 sprinkle thickly with sugar and cinnamon1 mixed and sifted4 ,roll like jelly roll2 cut off slices one-half inch thick2 set them close together1 cut side down1 in a greased dripping pan4 ,brush between rolls with melted ,cottolene1 cover and set to rise4 ,when light1 bake thirty minutes in a moderate oven1 remove from oven and brush over with white of egg diluted with two tablespoons cold milk4 ,return to oven to brown2 repeat1 to make them glossy4 ,,blueberry ,,tea ,,cake #c tablespoons ,cottolene4 #a_/b cup sugar4 #a egg4 #b-b_/c cups bread flour4 #d teaspoons baking powder4 #a teaspoon salt4 #a cup milk4 #c_/d cup berries4 ,,process3 ,cream ,cottolene1 add sugar gradually1 stirring constantly4 ,add egg beaten thick and light4 ,mix and sift flour 7except three tablespoons71 baking powder and salt2 add to first mixture alternately with milk4 ,sprinkle remaining flour over berries and fold them in quickly4 ,bake in well greased shallow pan thirty minutes in a moderate oven4 ,serve hot with ,hard ,sauce or cream1 or with butter4 ,,doughnuts #c eggs4 #a-a_/c cups sugar4 #c tablespoons ,cottolene4 #e cups bread flour4 #a teaspoon nutmeg4 #b teaspoons salt4 #a-a_/d cups sour cream4 #a-a_/b teaspoons soda4 ,,process3 ,beat eggs very light without separating the whites and yolks2 add sugar gradually1 beating constantly2 add ,cottolene and continue beating4 ,mix and sift flour1 nutmeg1 salt1 and soda1 add alternately to first mixture with sour cream4 ,chill dough1 then toss on a slightly floured board1 roll to one-half inch thickness2 shape with cutter and fry in deep1 hot ,cottolene4 ,drain on soft brown paper4 ,when cool1 sprinkle with powdered sugar4 ,,crullers #d tablespoons ,cottolene4 #a-a_/d cup sugar4 #b eggs4 #d cups flour4 #a_/d teaspoon nutmeg4 #d teaspoons baking powder4 #a_/b teaspoon salt4 #c_/d cup milk4 #a_/d cup ,sherry wine4 ,cinnamon and powdered sugar4 ,,process3 ,cream the ,cottolene1 add sugar gradually1 beating constantly4 ,add yolks beaten thick and light1 and whites beaten stiff and dry4 ,mix and sift flour1 salt1 nutmeg and baking powder1 add to first mixture alternately with milk2 add ,sherry wine4 ,turn onto a well-floured board and pat and roll to one-eighth inch thickness4 ,cut in pieces three inches long by two and one-half inches wide1 make four parallel gashes lengthwise of each cruller1 at equal distances apart2 lift each by running fingers through gashes and drop carefully into hot ,cottolene2 turn when they rise to top of fat4 ,when cooked1 drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon4 ,,fried ,,oysters 7,,in ,,cracker ,,meal7 ,wash the desired number of ,new ,york ,counts1 using one cup cold water to a quart of oysters4 ,drain and dry them between crash towels4 ,sprinkle with salt and pepper1 dredge with flour and dip them1 one at a time1 in egg1 diluted with two tablespoons cold water to each egg4 ,then dip in fine cracker meal4 ,it is very important that each oyster is well covered with crumbs4 ,fry in deep hot ,cottolene to a golden brown4 ,drain on brown paper1 garnish with stuffed olives and sprays of parsley4 ,,fried ,,oysters 7,,in ,,batter7 ,follow directions in the foregoing recipe1 and dip oysters in batter 7see next page74 ,fry in deep hot ,cottolene1 turn occasionally4 ,drain and serve on folded napkin1 garnished with curled celery and slices of lemon rind dipped in finely chopped parsley4 ,,batter #a cup bread flour4 #a_/b teaspoon salt4 #a_/b teaspoon celery salt4 #a_/h teaspoon pepper4 #b eggs4 #c_/d cup milk4 ,,process3 ,mix and sift dry ingredients2 add milk slowly1 beating constantly until batter is smooth4 ,beat eggs thick and light1 cut and fold them into batter4 ,beat thoroughly and dip the drained and dried oysters into batter1 one by one1 and fry in deep1 hot ,cottolene4 ,,cod ,,fish ,,balls #a cup picked up codfish4 #b-b_/c cups potatoes4 #a egg well beaten4 #a tablespoon butter4 ,few grains pepper4 ,,process3 ,wash fish and cover with cold water2 let stand several hours1 pick up in small pieces4 ,wash1 pare and cut potatoes in small cubes1 measure them1 soak in cold water for an hour2 cook with fish in boiling water until potatoes are soft4 ,drain through a sieve until quite dry2 return to sauce-pan in which they were cooked1 mash thoroughly that there may be no lumps left in potatoes4 ,add butter1 egg and pepper4 ,beat with a slotted wooden spoon until very light4 ,season with salt if necessary4 ,take up by rounded tablespoons1 place in croquette basket and fry one minute in deep hot ,cottolene 7frying six fish balls at a time72 drain on brown paper4 ,allow fat to reheat between fryings4 ,,ma,,tre ,d',h,,tel ,,butter ,,process3 ,cream four tablespoons butter with a wooden spoon2 add one-half teaspoon salt1 one-eighth teaspoon pepper and a few grains cayenne1 in the order given2 also one-half tablespoon finely chopped parsley1 and three-fourths tablespoon lemon juice1 drop by drop1 beating constantly4 ,this is used as a dressing for certain kinds of fish4 ,,index ,,page ,alabama ,salad #ej ,ambrosia #bg ,anise ,seed ,wafers #bg ,apple1 ,baked #afj ,baked and ,stuffed with ,figs #ach ,cake with ,lemon ,sauce #cg ,crab1 ,spiced #adg and ,date ,salad #agd ,pie 7,plain ,paste7 #abd ,rings #agc ,sauce1 ,chantilly #ag ,sauce1 ,spiced #ch ,thorn #aga ,apricot ,dumplings #afa ,frozen #aag ,sauce1 ,dried #df ,asparagus1 ,cream of #ff ,salad #gb ,tips in ,croustades #he with ,butter ,sauce #gj ,banana ,baked 7,sultana ,sauce7 #fj ,fritters #abf ,sauce #bd ,beans1 ,boiled1 ,white #ci ,string1 ,buttered #cf ,string1 ,salad #ia ,stringless1 with ,bacon #fg ,bchamel ,sauce #he ,beef1 ,boiled #bc ,corned1 boiled with ,vegetables #gc ,braised #aci ,fillets1 ,pan ,broiled #ajh ,fillet ,roast #abe ,pot ,roast #aff ,rolled ,rib ,roast #adf ,spiced #aad ,tongue1 ,braised #bi ,beets1 ,buttered #adc in ,drawn ,butter #ib ,pickled #acf ,biscuit1 ,baking ,powder #ahj ,little ,cream #ahj ,tea #aeh ,blackberry ,roly-,poly #aab ,blueberry ,pie #ii ,steamed ,pudding #if ,tea ,cake #ahd ,bluefish la ,creole #ff ,bouillon1 ,chicken #ed ,clam #eg ,tomato #cb1 #ig ,brandy ,snaps #agi ,sauce #agb ,bread1 ,biscuit ,tea #aeh ,corn1 ,thin #ie ,croutons #hg ,crusts #dd ,graham #afd ,rings1 ,imperial #ajj ,sandwiches 7,nut ,bread7 #aeb ,sticks #ae1 #aej ,broth1 ,standard #cb ,brussels ,sprouts #cd ,cabbage1 ,cream ,cold ,slaw #afh ,new ,salad #ajb ,peggy's ,sour #eh ,relish #bj1 #fc ,salad #cf ,scalloped #adj ,cakes1 ,anise ,seed ,wafers #bg ,apple ,cake #cg ,bride's ,cake #age ,chocolate ,jumbles #db ,chocolate ,layer #agg ,chocolate ,nut #ah ,chocolate1 ,rich #ajf ,cocoanut #ef ,cocoanut ,cubes #ah ,coffee ,cake1 ,german #ahb ,corn ,starch ,loaf #fh ,fruit ,cake1 ,twelve ,pound #age ,griddle 7,sour ,milk7 #ahb ,marble #fd ,new ,england ,election #agf ,nut and ,raisin #ib ,peach1 with ,sweetened ,cream #acb ,raisin ,cakelets #agh ,seed ,cakes #agg ,spanish ,layer #gd ,strawberry ,shortcake #ei ,sultana #aah ,tea ,cake1 ,blueberry #ahd ,twelve ,pound ,fruit #age ,valentine ,cakes #agg ,white ,nut #ajb ,cake ,frostings 7see ,frostings7 ,canaps1 ,cheese #ha ,nova ,scotia #ajh ,nut and ,olive #adb ,shrimp ,cocktail #acd ,smoked ,sturgeon #eg ,tomato #aai ,caramel ,frosting with ,nuts #ic ,carrot1 ,cream of #aff ,carrots in ,cream ,sauce #gb ,cauliflower la ,bchamel #aaa ,salad #acb with ,cheese ,sauce #ie1 #acb ,celery1 ,creamed #bi1 #aea ,salads 7,see under ,heading ,salad7 ,cheese1 ,balls #eb1 #ii1 #aad ,butter ,thins #ig ,canap #ha ,cottage #abd ,fingers #ada and ,pimento ,salad #bf ,sauce #if ,souffl #eh ,cherry1 ,duff #hh ,pie #hj ,punch #hc ,roly-,poly #he ,sauce #hf ,chicken ,bouillon ,chantilly #ed ,broiled #aaj ,consomm 7,see under ,heading ,consomm7 ,dumplings #dg ,fricassee #ed ,fried #aca1 #acg ,pressed #ajd ,stewed #dg ,stew with ,tea ,biscuits #aeg ,chili ,sauce #ih ,chive ,sauce 7,see under ,heading ,sauce7 ,chocolate ,cake 7,see under ,cakes7 ,hot ,sauce 7,ice ,cream7 #ah ,chowder1 ,corn #be ,clam1 ,bouillon #eg and ,tomato ,consomm #adb ,cocktail1 ,grape ,fruit #cb ,oyster #di1 #afi ,shrimp #acd ,cocoanut ,cake #ef ,cubes #ah ,cod1 ,boiled ,fresh #ace ,fish ,balls #ahf ,coffee1 ,boiled #cj ,cake1 ,german #ahb ,caf au ,lait 7,iced7 #ii ,iced #ic ,noir #ba ,consomm1 ,chicken 7,cold7 #ij ,chicken1 with ,macaroni ,rings and ,tomatoes #ce ,chicken1 with ,poached ,egg ,yolks #hd ,clam and ,tomato #adb ,clear #adi ,duchess #ae with ,barley #agc with ,egg ,balls #ai ,princess #gh ,printaniere #ajj with ,rice ,balls #adi au ,riz #aac with ,vegetables #id ,cookies #agh1 #agi ,corn1 ,bread1 ,thin #ie ,chowder #be ,fritters #fc1 #acb ,green1 ,pudding #aje ,stewed ,dried #dh ,stewed with ,tomatoes #abi ,sweet1 ,boiled #aag ,sweet1 ,new ,england ,style #aed ,corned ,beef1 with ,vegetables #gc ,cottage ,cheese #abd ,peach ,pudding #aae ,pudding1 ,steamed #bd ,cottolene1 ,how to ,use #f1 #g ,what ,it ,is #e ,crab ,meat #ae ,cranberry ,jelly #aed ,tarts #agd ,cream ,biscuit #ahj ,dressing #ej1 #afh ,fruit ,rolls #ahj ,gravy #aca ,salad ,dressing #aje ,sauce #aea1 #aee ,croquettes1 ,sweet ,potato #eb ,croutons #dd1 #hg ,crullers #ahe ,cucumber ,baskets #aag ,culinary ,hints #ab ,currant ,jelly ,sauce #cf ,pie #hc ,pudding1 ,steamed #df ,custard ,pie #gb ,dandelion1 ,greens #gf ,salad #gc ,desserts 7,see under ,heading ,fruits7 ,doughnuts #ahd ,drawn ,butter ,sauce #ib1 #aef ,dressing1 ,cream #ej1 #afh ,french #gi1 #hc1 #agb ,mayonnaise #gi ,relish #fd ,salad 7,boiled7 #ih ,salad 7,cream7 #aje ,duck1 ,roast 7with stuffing7 #agj ,dumplings1 ,apricot #afa ,chicken #dg ,peach #abi ,egg ,balls #ai ,sauce #ie1 #ace and ,watercress ,salad #dh ,egg ,plant1 ,fried #adj ,saut with ,fine ,herbs #da ,stuffed #afc ,endive1 ,celery and ,green ,pepper ,salad #ag ,dressed #abi ,french #cd ,fig ,pudding #afe ,figs in ,sherry ,jelly #ib ,fish1 ,bass1 ,black1 ,baked #id ,bass1 ,sea1 ,breaded #ai ,blue1 la ,creole #ff ,cod1 ,boiled1 ,fresh #ace ,codfish ,balls #ahf ,finnan ,haddie1 ,broiled #eh ,halibut1 ,baked #fb ,halibut1 ,boiled 7,cold7 #aaf ,lake ,trout1 in ,paper ,bag #cc ,perch1 ,fried #hd ,sauce1 a l',italienne #cc ,sauce1 ,tartare #hd ,white1 ,planked #di ,french ,dressing #gi1 #hc1 #agb ,french ,fried ,potatoes #aag ,fricassee of ,chicken #ed ,tomato #ej ,fritter1 ,banana #abf ,corn #fc1 #acb ,batter 7,egg ,plant7 #adj ,parsnip #afg ,pineapple #de ,frostings1 ,boiled #ef ,caramel with ,nuts #ic ,maple #ajc ,milk #agf ,fruits1 ,ambrosia #bg ,apples 7,see under ,heading ,apples7 ,apricots1 ,frozen #aag ,cantaloupe la ,mode #aac ,crab ,apples1 ,spiced #adg ,cranberry ,jelly #aed ,figs in ,sherry ,jelly #ib ,grape ,fruit ,cocktail #cb ,peaches 7,sliced7 #abj ,pineapple ,fritters #de ,raspberry ,whip #ajb ,rhubarb1 ,stewed #fd ,rhubarb ,tarts #eb ,strawberries1 ,frozen #fg1 #gd ,watermelon with ,sherry ,sauce #ajj ,ginger ,cakes1 ,plain #agi ,goose1 ,roast #af ,graham ,bread and ,sandwiches #afd ,muffins #aha ,plum ,pudding #adh ,pudding1 ,steamed #fa ,grandma's ,bread ,stuffing #aed ,grape ,fruit ,cocktails #cb ,salad #eb ,gravy1 ,cream #aca ,brown #adf ,griddle ,cakes #ahb ,guinea ,fowl1 ,roast #dj ,halibut1 ,baked #fb ,boiled 7,cold7 #aaf ,ham1 ,baked #ea ,hamburg ,roast #ha ,hard ,sauce #afa ,hints1 ,culinary #aa1 #ab ,horse-,radish ,sauce #ea1 #abj ,ices1 ,orange #db ,raspberry #aac ,ice ,cream1 ,peach #ajf1 #aji ,sauce1 7,hot ,chocolate7 #ah ,vanilla #ag ,imperial ,rings #ajj ,sticks #ae ,introductory #c1 #d ,lake ,trout in ,paper ,bag #cc ,lamb1 ,breast of1 ,stuffed and ,roasted #ce ,chops1 ,breaded #gh ,shoulder of1 ,roast #hg ,stuffing #cf ,lemon ,pie #bj ,sauce #cg ,lettuce1 ,head1 ,dressed #da1 #aaa ,cream of #ajd ,garden ,cress and ,onion ,salad #abj with ,cream ,dressing #he ,peppergrass and ,onion ,salad #aji ,radish and ,onion ,salad #abc ,liver1 ,calf's1 ,braised #ga ,loaf ,cake1 ,corn ,starch #fh ,macaroni with ,tomato ,sauce #bc ,matre ,d',htel ,butter #ahf ,marble ,cake #fd ,mayonnaise ,dressing #gi ,measure1 ,how to #aj ,meats1 ,beef 7,see under ,heading ,beef7 ,calf's ,liver ,braised #ga ,ham1 ,baked #ea ,hamburg ,roast #ha ,hearts ,stuffed with ,vegetables #aja ,lamb 7,see under ,heading ,lamb7 ,mutton ,chops1 ,breaded #fj ,mutton1 ,boiled ,leg #afb ,ox ,joints en ,casserole #be ,pork 7,see under ,heading ,pork7 ,poultry 7,see ,poultry7 ,sausage1 ,summer 7,appetizer7 #abe ,steak1 ,flank1 ,stuffed and ,braised #ge ,tongue1 ,braised ,beef #bi ,tongue1 ,boiled #ig ,veal 7,see under ,heading ,veal7 ,venison1 ,roast #aej ,meringue1 7,lemon ,pie7 #ba ,mint ,sauce #hh ,muffins1 ,corn #aha ,graham #aha ,popovers #aha ,wheat #aha ,mushroom ,sauce #afg ,mutton1 ,leg1 ,boiled #afb ,chops1 ,breaded #fj ,noodle ,soup #bb ,nut and ,olive ,canap #adb and ,prune ,salad #ee ,bread ,sandwiches #aeb ,cakes #ah1 #ib1 #ajb ,olive and ,nut ,canaps #adb ,sauce #agj ,onion1 ,bermuda with ,buttered ,sauce #bi ,cream of #aeg ,creamed #aee and ,pepper ,salad #abg au ,gratin #ag with ,cream #dh ,parsley #afg ,orange ,ice #db ,sauce #abf ,ox ,joints en ,casserole #be ,oysters1 ,cocktail #di1 #afi ,fried 7in ,batter7 #ahe ,fried 7in ,cracker ,meal7 #ahe on ,half ,shell #ad ,soup #afb ,parsnip ,fritters #afg ,mashed #de ,sautd in ,butter #bf ,paste1 ,plain #abd ,rich #abg ,pea1 ,cream of #abb ,green1 and ,carrots in ,cream ,sauce #hb ,green #gi and ,onions1 ,french ,style #aji ,peach ,cake with ,sweetened ,cream #acb ,cottage ,pudding #aae ,duff #ada ,dumplings #abi ,ice ,cream #ajf1 #aji ,pudding1 steamed #acf ,sliced #abj ,pear ,salad #aae ,perch1 ,fried #hd ,piccalilli #adc ,pie1 ,apple #abd ,blueberry #ii ,cherry #hj ,cranberry ,tarts #agd ,currant #hc ,custard #gb ,lemon #bj ,mock ,cherry #add ,mock ,mince #abg ,plain ,paste #abd ,pumpkin #aef ,raisin #ej ,rhubarb #dh ,rich ,paste #abg ,squash #ci1 #aeh ,pigeon1 ,young1 ,stuffed and ,braised #fi1 #gj ,pineapple ,fritters #de1 #df ,plum ,pudding #agb ,pudding1 ,graham #adh ,pudding1 ,yankee #cj ,popovers #aha ,pork1 ,roast #agc ,shoulder of1 ,roast #ch ,tenderloin1 ,lyonnaise #afj ,potato1 ,aurora #fc ,baked #adj ,balls #abc ,boiled #ace ,browned #afg ,carlsbad #ajh ,chateau #fg ,erin #ci ,franconia #adg ,french ,fried #aag ,fried ,whole #fa on ,half ,shell #eh l',italienne #aad ,lattice #aje ,new1 ,creamed #abj ,new1 with ,chive ,sauce #gh ,new1 with ,new ,peas #hh ,norwegian #bj ,parsley #ie1 #abe ,puff #aja ,roast1 ,new #hb ,roses #aaa ,salad #ih ,saratoga ,chips #ia ,scalloped #afj ,shredded #he ,souffl #da ,soup #ch1 #acd ,stuffed #abi ,potatoes1 ,sweet1 ,baked #agd ,browned #ach ,croquettes #eb ,glazed #aga ,mashed #aea ,southern ,style #cf ,poultry1 ,chicken 7,see under ,heading ,chicken7 ,duck1 ,roast #agj ,goose1 ,roast #af ,guinea ,fowl1 ,roast #dj ,pigeon1 ,young 7,stuffed and ,braised7 #fi ,turkey1 ,roast #aec ,prune and ,nut ,salad #ee ,pudding1 ,apricot ,dumplings #afa ,blackberry1 ,roly-,poly #aab ,blueberry1 ,steamed #if ,cherry ,duff #hh ,cherry ,roly-,poly #he ,cottage ,pudding1 ,steamed #bd ,currant1 ,steamed #df ,fig #afe ,graham1 ,steamed #fa ,green ,corn #aje ,peach 7,see under ,heading ,peach7 ,plum 7,see under heading ,plum7 ,raspberry ,whip #ajb ,rice1 ,eggless #cd ,rice1 with ,pineapple1 ,frozen #aeb ,steamed ,snow ,balls #afh ,thanksgiving #aee ,pumpkin ,pie #aef ,punch1 ,cherry #hc ,raisin ,cakelets #agh and ,nut ,cake #ib ,pie #ej ,raspberry ,ice #aac ,whip #ajb ,relish1 ,cabbage #bj1 #fc ,dressing #fd ,rhubarb ,pie #dh ,sauce #da ,stewed #fd ,tarts #eb ,rice1 ,balls #bh ,boiled #bf ,cream of #ge ,pudding1 ,eggless #cd au ,gratin #ga ,frozen1 with ,pineapple #aeb ,savory #afc ,spanish #de ,rich ,paste #abg ,rolls1 ,cinnamon #ahc ,cream ,fruit #ahj ,salad #ahc ,romaine with ,french ,dressing #adj ,salads1 ,alabama #ej ,apple and ,date #agd ,asparagus #gb ,bean 7,string7 #ia ,bermuda #afa ,cabbage #cf ,cauliflower #acb ,celery #ci ,cheese and ,pimento #bf ,chiffonade #bc ,dandelion #gc ,endive1 ,celery and ,green ,pepper #ag ,escarolle #adg ,florida #bi ,garden ,cress with ,orange #hb ,grape ,fruit #eb ,hawaiian #aga ,june #gi ,lettuce 7,see under ,heading ,lettuce7 ,lima ,bean #afd ,new ,cabbage #ajb ,november #aeh ,pear #aae ,pepper and ,fruit #aea ,pepper and ,onion #abg ,potato #ih ,prune and ,nut #ee ,red ,cabbage1 ,celery and ,onion #df ,rolls #ahc ,spinach #gj ,stuffed ,tomato #add ,tomato #aje ,tomato and ,onion #if ,watercress and ,egg #dh ,salad ,dressing 7see ,dressing7 ,sandwiches1 ,graham ,bread #afd ,nut ,bread #aeb ,saratoga ,chips #ia ,sauce1 ,apple1 ,spiced #ch ,apricot1 ,dried #df ,banana #bd ,bchamel #he ,brandy #agb ,brown ,gravy #adf ,brown #hb ,brown ,sugar #adh ,caper #afc ,cheese #if ,cherry #hf ,chili #ih ,chive #gi ,chive ,butter #afe ,cream ,gravy #aca ,cream #aea1 #aee ,creamy #aab ,creole #abb ,currant ,jelly #cf ,drawn ,butter #ib1 #aef ,egg #ie1 #ace ,foamy #if1 #ada ,giblet #aed ,golden #ajb ,hard #afa ,hot ,chocolate 7,ice ,cream7 #ah ,hot ,horse ,radish #ea ,horse ,radish 7,whipped ,cream7 #abj ,italienne #cc ,lemon #cg ,mint #hh ,mushroom #afg ,olive #agj ,orange #abf ,rhubarb #da ,sherry #ajj1 #acj ,signora #fj ,strawberry #gd ,sultana #fa ,tartare #hd ,tomato #bc ,vanilla #acf ,viennaise #aaj ,vinaigrette #aaf ,wine #aej ,sausage1 ,summer 7,appetizer7 #abe ,sherry ,sauce #ajj1 #acj ,short ,cake1 ,strawberry #eh ,shrimp ,cocktails #acd ,slaw1 ,hot #aee ,kole #ach ,cream1 ,cold #afh ,snow ,balls1 ,steamed #afh ,souffl1 ,cheese #eh ,potato #da ,soups1 ,almond1 ,cream of #afi ,asparagus1 ,cream of #ff ,carrot1 ,cream of #aff ,chicken ,bouillon1 ,chantilly #ed ,clam ,bouillon #eg ,consomms 7,see under ,heading ,consomms7 ,corn ,chowder #be ,lettuce1 ,cream of #ajd ,noodle #bb ,onion1 ,cream of #aeg ,oyster #afb ,pea1 ,cream of #abb ,potato #acd ,potato1 ,scotch #ch ,rice1 ,cream of #ge ,spanish #fb ,spinach1 ,cream of #fi ,spring #dd ,tomato ,bouillon #cb1 #ig ,tomato #dj ,vegetable #acg ,spinach ,cream of #fi with ,cream #abc with ,deviled ,eggs #ee ,salad #gj ,squash1 ,baked #add ,pie #ci1 #aeh ,steamed #abj1 #afc ,steak1 ,flank1 ,stuffed and ,braised #ge ,stew1 ,chicken1 with ,tea ,biscuits #aeg ,strawberries1 ,frozen #fg1 #gd ,sauce #gd ,short ,cake #ei ,stuffing1 ,bread1 ,grandma's #aed ,black ,bass #id ,fish #cd ,hearts #aja ,lamb #cf ,pigeon #gj ,potato and ,nut #af ,roast ,duck #agj ,sturgeon1 ,canap1 ,smoked #eg ,succotash #aad ,sultana ,cake #aah ,sauce #fa ,sweet ,potatoes1 ,southern ,style #cf ,croquettes #eb ,swiss ,chard1 with ,bacon #hh ,table of ,measures #aj ,time1 for ,cooking #aa ,tartare ,sauce #hd ,tarts1 ,cranberry #agd ,rhubarb #fb ,tea ,biscuit #aeh ,iced #hj ,spiced 7,iced7 #ajf ,thanksgiving ,pudding #aee ,timbales1 ,swedish #ae ,time-tables for ,cooking1 ,baking1 ,frying1 etc4 #aa ,tomato1 ,baked #adg ,bouillon #cb1 #ig ,broiled #ih1 #abf ,canap #aai and ,clam ,consomm #adb ,fricassee #ej ,salad 7,see ,heading ,salad7 ,sauce #bc ,scalloped #ace ,soup #dj ,stewed #bj ,stuffed #ach ,tongue1 ,boiled #ig ,braised ,beef #bi ,turkey1 ,roast #aec ,turnips in ,cream ,sauce #abi ,valentine ,cake #agg ,vanilla ,ice ,cream #ag ,sauce #acf ,veal ,breast of1 ,roasted #de ,loaf #ia1 #aai ,pot ,pie with ,baked ,dumplings #adc ,shoulder1 ,braised #abb ,spanish ,style #abh ,vegetables1 ,asparagus #gj1 #he ,beans 7,see ,heading ,beans7 ,beets 7,see ,heading ,beets7 ,brussels ,sprouts #cd ,cabbage 7,see under ,heading ,cabbage7 ,carrots and ,turnips in ,cream ,sauce #gb ,cauliflower 7,cheese ,sauce7 #ie ,cauliflower la ,bchamel #aaa ,celery1 ,creamed #bi1 #aea ,corn 7,see under ,heading ,corn7 ,cucumber ,baskets #aag ,dandelion ,greens #gf ,egg ,plant 7,see under ,heading ,egg ,plant7 ,endive #cd1 #abi ,garden ,cress with ,orange #hb ,lettuce with ,cream ,dressing #he ,lettuce1 ,dressed1 ,head #da1 #aaa ,onions 7,see under ,heading ,onions7 ,parsnips1 ,mashed #de ,parsnips1 ,sautd in ,butter #bf ,peas 7,see ,heading ,peas7 ,piccalilli #adc ,potatoes 7,see under ,heading ,potatoes7 ,rice 7,see under ,heading ,rice7 ,romaine with ,french ,dressing #adj ,slaw 7,see ,cabbage7 ,soup #acg ,spinach 7,see ,spinach7 ,squash 7,see ,squash7 ,succotash #aad ,swiss ,chard1 with ,bacon #hh ,tomatoes 7,see under ,heading ,tomatoes7 ,turnips in ,cream ,sauce #abi ,venison1 ,roast #aej ,wafers1 ,anise ,seed #bg ,waffles #ahb ,watermelon with ,sherry ,sauce #ajj ,wheat ,muffins #aha ,whitefish1 ,planked #di ,yankee ,plum ,pudding #cj 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,varied spacing and hyphenation retained4 ,this includes shortcake and short cake1 peppergrass and pepper grass1 grapefruit1 grape-fruit and grape fruit1 etc4 ,page #e1 properities changed to properties 7in shortening properties7 ,page #gh1 and changed to add 7add in crumbs7 ,page #ajb1 #a cup added to powdered sugar in recipe for ,golden ,sauce4 ,original omitted the amount4 ,page #ajd1 ,,ice changed to ,,iced 7,,spiced ,,ice ,,tea7 ,page #ajh1 word first added to text 7for the first two minutes7 ,page #aac1 canteloupe changed to cantaloupe 7of halves of cantaloupe7 ,page #aej1 in changed to on 7roll on the7 ,page #afj1 reeipe changed to recipe 7recipe see ,page #ch7 ,page #ahg1 ,crole changed to ,creole to match text usage 7,bluefish la ,creole7 ,page #ahh1 ,consumm changed to ,consomm 7,see under ,heading ,consomm7 ,page #ahh1 ,printanire changed to ,printaniere to match text usage 7,printaniere #ajj7 ,page #ahi1 ,canteloupe changed to ,cantaloupe 7,cantaloupe la ,mode #aac7 ,page #ahi1 ,mint ,sauce #hh was moved from after ,measure1 ,how to to after ,meringue ,page #aij1 ,picallilli changed to ,picalilli 7,picalilli #adc7 ,page #aib1 ,picallilli changed to ,picalilli 7,picalilli #adc7