,the ,myrtle ,reed ,cook ,book ,illustration ,g4 ,p4 ,putnam's ,sons ,new ,york ,london ,the ,knickerbocker ,press #aiaf ,copyright1 #aije1 #aijf1 #aiaa by ,g4 ,p4 ,,putnam',s ,,sons ,copyright1 #aiaf by ,g4 ,p4 ,,putnam',s ,,sons ,the ,knickerbocker ,press1 ,new ,york ,over ,one ,million ,copies ,sold ,,myrtle ,,reed ,miss ,reed's books are peculiarly adapted for dainty yet inexpensive gifts4 ,they are printed in two colors1 on deckle-edge paper1 and beautifully bound in four distinct styles3 each1 cloth1 #a4ej net2 red leather1 #b4jj net2 antique calf1 #b4ej net2 lavender silk1 #c4ej net4 ,if sent by mail add #h per cent4 of the retail price for postage ,,love ,,letters ,,of ,a ,,musician ,,later ,,love ,,letters ,,of ,a ,,musician ,,the ,,spinster ,,book ,,lavender ,,and ,,old ,,lace ,,the ,,master',s ,,violin ,,at ,,the ,,sign ,,of ,,the ,,jack-,o'-,,lantern ,a ,,spinner ,,in ,,the ,,sun ,,love ,,affairs ,,of ,,literary ,,men ,,flower ,,of ,,the ,,dusk ,,old ,,rose ,,and ,,silver ,,master ,,of ,,the ,,vineyard ,a ,,weaver ,,of ,,dreams ,,the ,,white ,,shield ,,threads ,,of ,,grey ,,and ,,gold ,,happy ,,women #af ,illus4 ,,the ,,shadow ,,of ,,victory ,cr4 #hvo4 #a4ej net ,,sonnets ,,to ,a ,,lover ,cr4 #hvo4 #a4ej net ,,the ,,myrtle ,,reed ,,year ,,book #a4ej net ,,the ,,book ,,of ,,clever ,,beasts ,illustrated by ,peter ,newell4 #a4ej ,,pickaback ,,songs ,words by ,myrtle ,reed4 ,music by ,eva ,cruzen ,hart4 ,pictures by ,ike ,morgan4 #dto4 ,boards1 #a4ej ,send for ,descriptive ,circular ,,explanation ,the only excuse the author and publishers have to offer for the appearance of this book is that1 so far as they know1 there is no other like it4 ,,contents ,,page ,the ,philosophy of ,breakfast #a ,how to ,set the ,table #i ,the ,kitchen ,rubaiyat #ae ,fruits #bj ,cereals #ci ,salt ,fish #eh ,breakfast ,meats #gb ,substitutes for ,meat #hg ,eggs #ia ,omelets #aaa ,quick ,breads #aba ,raised ,breakfast ,breads #adg ,pancakes #afj ,coffee ,cakes1 ,doughnuts1 and ,waffles #agc ,breakfast ,beverages #ahf ,simple ,salads #aia ,one ,hundred ,sandwich ,fillings #bbh ,luncheon ,beverages #bce ,eating and ,dining #bda ,thirty-five ,canapes #bdd ,one ,hundred ,simple ,soups #beb ,fifty ,ways to ,cook ,shell-,fish #bha ,sixty ,ways to ,cook ,fish #big ,one ,hundred and ,fifty ,ways to ,cook ,meat and ,poultry #caf ,twenty ,ways to ,cook ,potatoes #cff ,one ,hundred and ,fifty ,ways to ,cook ,other ,vegetables #cgc ,thirty ,simple ,sauces #dbc ,one ,hundred and ,fifty ,salads #dca ,simple ,desserts #dei ,index #eca ,the ,myrtle ,reed ,cook ,book ,,the ,,philosophy ,,of ,,breakfast ,the breakfast habit is of antique origin4 ,presumably the primeval man arose from troubled dreams1 in the first gray light of dawn1 and set forth upon devious forest trails1 seeking that which he might devour1 while the primeval woman still slumbered in her cave4 ,nowadays1 it is the lady herself who rises while the day is yet young1 slips into a kimono1 and patters out into the kitchen to light the gas flame under the breakfast food4 ,in this matter of breaking the fast1 each house is law unto itself4 ,there are some who demand a dinner at seven or eight in the morning1 and others who consider breakfast utterly useless4 ,the ,englishman1 who is still mighty on the face of the earth1 eats a breakfast which would seriously tax the digestive apparatus of an ostrich or a goat1 and goes on his way rejoicing4 ,in an ,english cook-book only seven years old1 menus for ideal breakfasts are given1 which run as follows3 ,devilled ,drum-sticks and ,eggs on the dish1 ,pigs ,feet1 ,buttered ,toast1 ,dry ,toast1 ,brown and ,white ,bread and ,butter1 ,marmalade and ,porridge4 ,bloaters on ,toast1 ,collared ,tongue1 ,hot ,buttered ,toast1 ,dry ,toast1 ,marmalade1 ,brown and ,white ,bread and ,butter1 ,bread and ,milk4 ,pigeon ,pie1 ,stewed ,kidney1 ,milk ,rolls1 ,dry ,toast1 ,brown and ,white ,bread and ,butter1 ,mustard and ,cress1 ,milk ,porridge4 ,and for a simple breakfast1--in ,august1 mind you6--this is especially recommended3 ,bloaters on ,toast1 ,corned ,beef1 ,muffins1 ,brown and ,white ,bread and ,butter1 ,marmalade1 and ,boiled ,hominy4 ,an ,american who ate a breakfast like that in ,august probably would not send his collars to the laundry more than once or twice more1 but it takes all kinds of people to make up a world4 ,across the ,channel from the brawny ,briton is the ,frenchman1 who1 with infinitely more wisdom1 begins his day with a cup of coffee and a roll4 ,so far1 so good1 but his dejeuner a la fourchette at eleven or twelve is not always unobjectionable from a hygienic standpoint4 ,the uniform breakfast1 which is cheerfully advocated by some1 may be hygienic but it is not exciting4 ,before the weary mental vision stretches an endless procession of breakfasts1 all exactly alike1 year in and year out4 ,it is quite possible that the no-breakfast theory was first formulated by some one who had been1 was1 or was about to be a victim of this system4 ,the no-breakfast plan has much to recommend it1 however4 ,in the first place1 it saves a deal of trouble4 ,the family rises1 bathes itself1 puts on its spotless raiment in leisurely and untroubled fashion1 and proceeds to the particular business of the day4 ,there are no burnt toast1 soggy waffles1 muddy coffee1 heavy muffins1 or pasty breakfast food to be reckoned with4 ,theoretically1 the energy supplied by last night's dinner is on tap1 waiting to be called upon4 ,and1 moreover1 one is seldom hungry in the morning1 and what is the use of feeding a person who is not hungry8 ,it has been often said1 and justly1 that ,americans eat too much4 ,considering the ,english breakfast1 however1 we may metaphorically pat ourselves upon the back1 for there is no one of us1 surely1 who taxes the ,department of the ,interior thus4 ,what is one man's meat is another man's poison has been held pointedly to refer to breakfast1 for here1 as nowhere else1 is the individual a law unto himself4 ,fruit is the satisfaction of one and the distress of another2 cereal is a life-giving food to one and a soggy mass of indigestibility to some one else2 and coffee1 which is really most innocent when properly made1 has lately taken much blame for sins not its own4 ,quite often the discomfort caused by the ill-advised combination of acid fruit with a starchy cereal has been attributed to the clear1 amber beverage which probably was the much-vaunted nectar of the gods4 ,coffee with cream in it may be wrong for some people who could use boiling milk with impunity4 ,for a woman who spends the early part of the day at home1 the omission of breakfast may be salutary4 ,when hunger seizes her1 she is within reach of her own kitchen1 where proper foods may be properly cooked1 but for a business woman or man the plan is little less than suicidal4 ,mr4 ,man may1 indeed1 go down town in comfort1 with no thought of food1 but1 no later than noon1 he is keenly desirous of interior decoration4 ,within his reach there is1 usually1 but the lunch counter1 where1 in company with other hapless humans1 he sustains himself with leathery pie1 coffee which never met the coffee bean1 and the durable doughnut of commerce4 ,the result is--to put it mildly--discontent1 which seemingly has no adequate cause4 ,it is better1 by far1 for ,mr4 ,man to eat a breakfast which shall contain the proteids1 carbohydrates1 phosphates1 and starches that he will require during the day1 and omit the noon luncheon entirely1 except1 perhaps1 for a bit of fruit4 ,moreover1 a dainty breakfast1 daintily served1 has a distinct aesthetic value4 ,the temper of the individual escorted to the front door by a devoted spouse has more than a little to do with the temper of the selfsame individual who is let in at night by the aforesaid ,d4 ,s4 ,many a man is confronted in the morning by an untidy1 ill-cooked breakfast1 a frowsy woman and a still frowsier baby1 and1 too often1 by querulous whinings and complaints4 ,the ancient ,britons had a pleasing arrangement which they called ,the ,truce of ,god4 ,by this1 there was no fighting whatever1 no matter what the provocation1 between sunset on ,wednesday and sunrise on ,monday4 ,this gave time for other affairs1 and for the exercise of patience1 toleration1 and other virtues of the same ilk4 ,many a household might take a leaf from this book to good advantage4 ,settle all differences after dinner1 since at no time of the day is man in more reasonable mood1 and ordain a ,truce of ,god from dawn until after dinner4 ,no dinner1 however beautifully cooked and served1 no fine raiment1 however costly and becoming1 can ever atone1 in the memory of a man1 for the wild and untamed morning which too often prevails in the ,american household4 ,his mind1 distraught with business cares1 harks back to his home--with pleasure8 ,none too often1 more's the pity4 ,some one has said that1 in order to make a gentleman1 one must begin with the grandfather4 ,it is equally true that a good and proper breakfast begins the night before--or1 better yet1 the morning before4 ,careful1 systematic planning in advance lightens immeasurably the burden of housekeeping1 and1 many a time1 makes the actual work nothing but fun4 ,those who have tried the experiment of planning meals for the entire week are enthusiastic in praise of the system4 ,it secures variety1 simplifies marketing1 arranges for left-overs1 and gives many an hour of peace and comfort which could not be had otherwise4 ,even if a woman be her own maid1 as1 according to statistics1 eighty-five per cent4 of us are1 a dainty1 hygienic1 satisfying breakfast is hers and her lord's for little more than the asking4 ,by careful preparation in advance1 the morning labor is reduced to a minimum2 by the intelligent use of lists and memoranda1 the weary and reluctant body is saved many an unnecessary step4 ,an alarm clock of the intermittent sort insures early rising1 a dash of cold water on the face is a physical and mental tonic of the most agreeable kind1 and one hour in the morning is worth two at night1 as the grandmothers of all of us have often said4 ,fruit1 usually1 may be prepared for serving the night before1 and will be improved by a few hours in the refrigerator4 ,cereals should be soaked over night in the water in which they are to be cooked1 and a few hours' cooking in the afternoon will injure very few cereals destined for the breakfast table the next morning4 ,codfish balls and many other things will be none the worse for a night's waiting2 the table can be set1 and everything made ready for a perfect breakfast1 which half an hour of intelligent effort in the morning will readily evolve4 ,a plea is made for the use of the chafing-dish1 which is fully as attractive at the breakfast table as in the wee sma' hours in which it usually shines2 for a white apron instead of a gingham one when my lady is also the cook2 for a crisp1 clean shirt-waist instead of an abominable dressing-sack2 for smooth1 tidy hair1 instead of unkempt locks2 for a collar and a belt1 and a persistent1 if determined1 cheerfulness4 ,in the long run1 these things pay1 and with compound interest at that4 ,they involve a certain amount of labor1 a great deal of careful planning1 eternal getting-up when it is far more pleasant to abide in dreamland1 quite often a despairing weariness1 if not a headache1 and no small draft upon one's power of self-denial and self-sacrifice4 ,but he who goes in the morning from a quiet1 comfortable1 well-ordered house1 with a pleasant memory of the presiding genius of his hearthstone1 is twice the man that his fellow may be1 whose wife breakfasts at ten in her bed1 or1 frowsy and unkempt1 whines at him from across a miserable breakfast--twice as well fitted for the ceaseless grind of an exhausting day in the business arena1 whence he returns at night1 footsore1 weary1 and depressed1 to the four walls wherein he abides4 ,how far that little candle throws its beams6 ,so shines a good deed in a naughty world4 ,to some1 this may seem an undue stress laid upon the material side of existence1 but the human animal needs animal comforts even more than his brother of forest and field1 and from such humble beginnings great things may come1 not the least of which is the fine1 spiritual essence of a happy home4 ,,how ,,to ,,set ,,the ,,table ,having said so much1 we proceed1 not to our mutton1 as the ,french have it1 but to our breakfast1 in which the table plays no small nor unimportant part4 ,there are rumors that the pretty and sensible fashion of doilies on the bare table is on the wane1 but let us hope these are untrue1 or1 if not1 that some of us may have the courage of our convictions and continue to adhere to a custom which has everything in its favor and nothing against it4 ,in the absence of handsome top of oak or mahogany1 the breakfast cloths1 fringed or not1 as one likes1 which are about a yard and a quarter square1 are the next best thing4 ,asbestos mats1 under the cloth1 protect the table from the hot dishes4 ,failing these1 fairly satisfactory substitutes are made from thin white oil-cloth1 between two layers of canton flannel1 fur side outside1 and quilted on the machine4 ,grass table-mats are also used1 but always under cloth or doily4 ,canton flannel1 quilted1 three layers to a mat1 is easily washed1 and furnishes a great deal of protection4 ,breakfast1 most assuredly1 is not dinner1 and there should be a distinct difference in the laying of the table4 ,the small doilies are easily washed1 and fresh ones are possible every morning--an assured gain in the way of daintiness4 ,let us suppose that we have a handsome table-top1 and an unlimited supply of doilies1 tray-cloths and centrepieces4 ,first the centrepiece goes on1 exactly in the centre1 by the way1 and not with a prejudiced leaning to one side or the other4 ,on this belongs the pot of growing fern1 the low jar containing a few simple flowers1 or a bowl of fruit1 decorated with green leaves1 if green leaves are to be had4 ,at each place the breakfast doily1 nine or twelve inches square1 a small doily for the coffee cup1 and another for the glass of water4 ,at the right of the plate1 the small silver knife1 sharp edge toward the plate1 the spoons for fruit and cereal2 at the left1 one fork1 or two1 as needed1 and the coffee spoon4 ,in front of the master of the house the small platter containing the piece de resistance will eventually be placed2 in front of the mistress of the mansion1 the silver tray bearing the coffee service--coffee-pot1 hot-water pitcher1 cream jug1 milk pitcher1 and sugar bowl4 ,breakfast napkins are smaller than dinner napkins1 and the small fringed napkins are not out of place4 ,costly thy habit as thy purse will buy might well refer to linen1 for it is the one thing in which price is a direct guarantee of quality4 ,satisfactory breakfast cloths and napkins are made of linen sheeting1 fringed1 hemstitched1 or carefully hemmed by hand1 and in this way a pretty cloth can be had for less money than in any other4 ,the linen wears well1 washes beautifully1 and acquires a finer sheen with every tubbing4 ,insertions and borders of torchon or other heavy lace make a breakfast cloth suitable for the most elaborate occasion1 and separate doilies may easily be made to match4 ,the heavy white embroidery which has recently come into favor is unusually attractive here4 ,finger-bowls wait on the sideboard1 to be placed after the fruit course1 or after breakfast4 ,the rose-water1 slice of lemon1 geranium leaves1 and other finger-bowl refinements in favor for dinners are out of place at breakfast4 ,clear1 cool water is in better taste4 ,the china used at the breakfast table should be different from that used at dinner4 ,heavier ware is permissible1 and more latitude in the way of decoration is given4 ,much of the breakfast china one sees in the shops is distinctly cheerful in tone1 and one must take care to select the more quiet patterns4 ,it is not pleasant to go to breakfast with a fickle appetite1 and be greeted by a trumpet-toned ,good ,morning from the china4 ,endless difference is allowed1 however1 and all the quaint1 pretty jugs1 pitchers1 and plates may properly be used at breakfast4 ,one is wise1 however1 to have a particular color scheme in mind and to buy all china to blend with it4 ,blue and white is a good combination1 and is1 perhaps1 more suitable for the morning meal than anything else4 ,as a certain philosopher says3 ,the blue and white look so pretty with the eggs6 ,the carafe1 muffin plate1 platter1 and all other bowls1 platters1 plates1 and pitchers not on the individual cover have each a separate doily1 with the protecting mat always under hot dishes4 ,a well-set table is governed by a simple law--that of precision4 ,dishes arranged in an order little less than military1 all angles either right or acute1 will1 for some occult reason1 always look well4 ,informality may be given by the arrangement of the flowers1 or by a flower or two laid carelessly on the table4 ,but one must be careful not to trifle too much with this law of precision4 ,knives1 forks1 and spoons must all be laid straight1 but not near enough together to touch1 and napkins and dishes must be precisely placed1 else confusion and riot will result4 ,the breakfast selected as a type consists of fruit1 a cereal1 salt fish1 or salt meat1 or eggs1 or omelets1 hot bread of some kind1 and pancakes or waffles1 or coffee cake1 one dish from each group1 and coffee4 ,six dishes in all1 which may be less if desired1 but never more4 ,all six form a breakfast sufficiently hearty for a stone mason or a piano mover2 one or two give a breakfast light enough to tempt those who eat no breakfast at all4 ,for serving it are required small and medium-sized plates1 knives1 forks1 spoons1 egg cups1 platters1 service plates1 cups and saucers1 glasses1 coffee-pot1 pitchers1 sugar bowl1 and cream jug1 syrup pitcher1 and fruit bowl4 ,fruit is said to be gold in the morning1 and it is a poor breakfast1 indeed1 from which it is omitted4 ,even in winter it is not hard to secure variety1 if time and thought be taken1 for the dried fruits are always in the market and by careful cooking may be made acceptable to the most uncertain appetite4 ,medical authorities recommend a glass of water taken the first thing upon rising1 either hot or cold as suits one best4 ,a little lemon-juice takes the flat taste from plain hot water1 and clear1 cool water1 not iced1 needs nothing at all4 ,this simple observance of a very obvious hygienic rule will temper the tempestuous morning for any one4 ,one washes his face1 his hands1 his body--then why not his stomach1 which has worked hard a large part of the night1 and is earnestly desirous of the soothing refreshment of a bath8 ,to those carping critics who cavil at the appearance of the stomach in a chapter entitled ,how to ,set the ,table1 we need only say that the table is set for the stomach1 and the stomach should be set for the table1 and anyway1 it comes very near being a table of contents1 n'est-ce pas8 ,,the ,,kitchen ,,rubaiyat ,wake1 for the ,alarm ,clock scatters into ,flight ,the variegated ,nightmares of the ,night2 ,allures the ,gas into the ,kitchen ,range ,and pleads for ,rolls and ,muffins that are ,light4 ,before the ,splendor of the last ,dream died ,methought a ,voice from out my ,doorway cried3 ,when all the ,breakfast is ,prepared for him ,why doth my lord within his ,crib abide8 ,and1 as the cat ,purred1 she who was ,before ,within the ,kitchen shouted3 ,guard the ,door6 ,else this new ,bridget will have ,flown the ,coop ,and1 once ,departed1 will ,return no ,more6 ,all maids in sight the ,wise ,one gladly ,hires ,and one of them she ,presently acquires1 ,yet toward the ,bureau does not fail to ,look ,because all ,maids1 as well as ,men1 are liars4 ,for ,mary ,ann has gone1 with all her ,woes1 ,and ,dinah1 too1 has fled--where1 no one knows1 ,but still a ,bridget from the ,bureau comes ,and many a ,tekla of her ,reference blows4 ,come1 fill the ,cup1 and let the ,kettle ,sing6 ,the ,cream and ,sugar and ,hot ,water bring6 ,methinks this fragrant liquid amber here ,within the ,pot1 is pretty much the ,thing4 ,each ,morn a thousand ,cereals brings1 you say8 ,yes1 but where leaves the ,food of ,yesterday8 ,and this same ,grocer man that sells us ,nerve ,shall take ,pa's ,wheat and ,mother's ,oats away4 ,for lo1 my small ,back ,yard is thickly ,strown ,with ,ki-,tee-,munch1 ,chew-,chew1 and ,postman's ,own ,where ,apple-,nuts and ,strength have been ,forgot-- ,ah1 how these ,papers by the ,winds are ,blown6 ,the tender ,waffle hearts are ,set upon ,is either ,crisp or ,soggy1 and ,anon ,like ,maple ,syrup made of corn and ,cobs ,lasts but a scant ,five ,minutes1 and is ,gone4 ,i often think that never gets so ,red ,my flower-like ,nose as when ,i've just been ,fed ,and after ,breakfast1 in the ,glass ,i look1 ,and never ,fail to ,wish that ,i were dead4 ,and this faint ,sallow ,place upon my ,mien-- ,how came it ,there8 ,from that fair ,coffee ,bean8 ,ah1 take the ,glass away6 ,make ,haste unless ,you want to see my ,whole ,complexion green4 ,when ,i was ,younger1 ,i did oft ,frequent ,the ,married ,bunch1 and heard ,great ,argument ,about the ,fearful ,price of ,eggs1 and ,how ,to get a ,dollar's ,work out of a ,cent4 ,and when ,i asked them of their ,recompense1 ,what did they ,get for ,keeping ,down ,expense-- ,oh1 many a cup of ,coffee1 ,steaming ,hot1 ,must drown the ,memory of their ,insolence6 ,if ,i were ,married 't would be my ,desire ,to get up ,every ,morn and ,build the ,fire ,for fear my ,husband should use ,kerosene1 ,and1 without warning1 be transported ,higher4 ,ah1 with the ,coffee all my ,years provide6 ,its chemicals may turn me green ,inside1 ,but all my ,fears are ,scattered to the ,winds ,when o'er the fragrant ,pot ,i can ,preside4 ,i blame our ,mother ,eve1 who did mistake ,her ,job1 and flirted ,somewhat with the ,snake1 ,for all the ,errors of the ,flaky ,roll1 ,for all the ,terrors of the ,buckwheat ,cake4 ,a glass of ,creamy ,milk just from the ,cow1 ,or ,buttermilk1 drawn from the ,goat1 ,i trow1 ,and thou across the ,festal ,board from ,me1 ,a ,six-,room ,flat were ,paradise enow6 ,some for a ,patent ,bread that will not ,crumb1 ,and nary ,bite of ,cereal for ,some-- ,ah1 take the ,coffee6 ,let all else go by ,nor heed the ,thick ,white ,fur upon the ,tongue4 ,look to the ,human ,wrecks about us3 lo1 ,about their ,indigestion how they ,blow1 ,and lay the ,blame on ,coffee1 crystal ,clear1 ,or say the ,crisp ,hot ,muffin is their ,foe6 ,and those who chew and chew upon the ,grain1 ,have got so used to ,chewing1 they are ,fain ,to ,dwell upon their ,health ,food in their ,talk ,and presently their ,neighbors go ,insane4 ,,foot-,,notes #a4 ,the author began with the intention of adapting the entire ,rubaiyat to kitchen purposes1 but thought better of it just in time to head off the ,lyric ,muse1 who was coming at full gallop1 with her trunk4 #b4 ,those who do not like ,the ,kitchen ,rubaiyat will doubtless be glad there is no more of it4 #c4 ,those who do like it can begin at the beginning and read it again4 ,the rest of it would be about like this installment1 anyway4 ,p4 ,s4 ,if the demand is great enough1 the rest of it may appear in another book4 ,p4 ,s4 #b4 ,the publisher of this book has an unalterable prejudice against printing poetry1 but he allowed ,the ,kitchen ,rubaiyat to slip by without question4 ,p4 ,s4 #c4 8 ,,fruits ,,in ,,season ,apples ,all the year4 ,apricots ,july #bj to ,august #bj4 ,bananas ,all the year4 ,blackberries ,july #a to ,august #ae4 ,cherries ,june #a to ,july #ae4 ,currants1 ,red and ,white ,july #a to ,august #ae4 ,figs1 dried ,all the year4 ,figs1 bag ,october and ,november4 ,gooseberries ,july4 ,grapes1 ,concord ,august #bj to ,november #ae4 ,malaga ,november to ,march4 ,california ,december to ,march4 ,grapefruit ,october to ,july4 ,green ,gage ,plums ,august #a to ,september #ae4 ,huckleberries ,july and ,august4 ,melons1 ,musk1 ,water1 ,cantaloupe ,july #ae to ,october #ae4 ,oranges ,december to ,may4 ,peaches ,august and ,september4 ,pears ,august and ,september4 ,pineapples ,june to ,september4 ,plums1 ,blue ,september4 ,quinces ,september1 ,october1 and ,november4 ,rhubarb ,april to ,september4 ,raspberries1 ,black and ,red ,july and ,august4 ,strawberries ,may and ,june4 ,tangerines ,november to ,february4 ,the above table1 of course1 is only a rough outline1 as seasons and localities vary so much4 ,the tendency1 too1 is to extend the season of every fruit indefinitely1 as transporting and refrigerating methods improve4 ,fruit out of season is always expensive1 and often unripe and unsatisfactory4 ,fortunately1 when it is at its best it is always abundant and at the lowest price4 ,among the dried fruits may be mentioned ,prunelles1 ,apricots1 ,apples1 ,blackberries1 ,cherries1 ,nectarines1 ,peaches1 peeled and unpeeled1 ,pears1 ,plums1 ,raspberries1 ,prunes1 ,figs1 and ,dates4 ,canned fruits which may be used for breakfast1 with proper preparation1 are ,pears1 ,peaches1 ,apricots1 ,cherries1 ,plums1 and ,pineapples4 ,dried fruits may be soaked over night in the water in which they are to be cooked1 and simmered slowly1 until they are tender1 with little sugar or none at all4 ,they may also be steamed1 either with or without sugar1 omitting the soaking1 until tender enough for a straw to pierce4 ,combinations of dried fruits are often agreeable1 and a few raisins will sometimes add a pleasant flavor4 ,canned fruits intended for breakfast should be drained and very thoroughly rinsed in cold water1 then allowed to stand for some hours in a cool place4 ,many of the fruits1 both dried and fresh1 combine well with cereals4 ,care must be taken1 however1 to follow such acid fruits as ,currants1 ,cherries1 ,oranges1 and ,grapefruit1 with meat or egg dishes1 omitting the cereal1 as the starch and acid are very likely to fight with each other when once inside1 to the inconvenience of the non-combatant4 ,a fruit which for any reason tastes flat can be instantly improved in flavor and tonic quality by a sprinkle of lemon-juice4 ,below are given different ways of preparing fruit for the breakfast table4 ,,apples ,i4 ,when served whole1 apples should be carefully washed and rubbed to a high polish with a crash towel4 ,only perfect fruit should be served in this way1 and green leaves in the fruit bowl are especially desirable4 ,fruit-knives are essential4 ,,ii4 ,pare1 quarter1 and core good eating apples1 removing all imperfections4 ,serve a few quarters on each plate1 with or without sugar4 ,a sprinkle of cinnamon or lemon-juice will improve fruit which has little flavor4 ,a grating of nutmeg may also be used4 ,,iii4 ,a la ,conde4--,pare1 quarter1 and core good cooking apples4 ,arrange in rows in an earthen baking-dish1 sprinkle with powdered sugar and lemon-juice1 pour a little water into the baking-dish1 and add a heaping tablespoonful of butter4 ,bake slowly1 basting frequently with the apple-juice and melted butter4 ,when tender1 take out1 drain1 and cool1 saving the juice4 ,serve with boiled rice or other cereal1 using the juice instead of milk4 ,,iv4 ,a la ,cherbourg4--,pare and core good cooking apples2 halve or quarter if desired4 ,cook slowly in a thin syrup flavored with lemon-peel and a bit of ginger-root4 ,serve separately or with cereal4 ,v4 ,a la ,fermiere4--,pare and core the apples and arrange in a well-buttered baking-dish4 ,sprinkle slightly with sugar and cinnamon2 baste often with melted butter1 and serve with boiled rice or other cereal1 using the juice instead of milk4 ,,vi4 ,a la ,francaise4--,core and then peel tart apples4 ,put into cold water from half an inch to an inch in depth1 sprinkle with sugar1 cover tightly1 and cook very slowly on the back part of the range till tender4 ,flavorings already noted may be added at pleasure4 ,skim out the apples1 reduce the remaining syrup one-half by rapid boiling1 pour over the apples1 and cool4 ,serve cold1 with or without cereal4 ,,vii4 ,a la ,ninon4--,sprinkle baked apples with freshly grated cocoanut on taking from the oven4 ,serve on a mound of boiled rice with the milk of the cocoanut4 ,,viii4 ,a la ,religieuse4--,core cooking apples2 score the skin deeply in a circle all around the fruit4 ,sprinkle a little sugar in the cores1 and dissolve a little currant jelly in the water used for the basting4 ,cook slowly1 and baste once with melted butter4 ,the peel is supposed to rise all around the apple1 like a veil--hence the name4 ,,ix4 ,baked4--,peel or not1 as preferred4 ,sprinkle with melted butter and sugar1 baste now and then with hot water1 and serve separately or with cereal4 ,x4 ,baked1 with ,bananas4--,core1 draw a peeled and scraped banana through each core1 trimming the ends off even1 and bake slowly1 basting with hot water1 melted butter1 and lemon-juice4 ,the apples may be peeled if desired4 ,serve separately1 or with cereal4 ,,xi4 ,baked1 with ,cereal4--,pare or not1 as preferred1 but core4 ,fill the centres with left-over cooked cereal and bake slowly4 ,butter1 lemon-juice1 or any flavoring recommended before can be used to advantage4 ,any quartered apples1 baked or stewed1 can be covered with any preferred cereal1 and served with sugar and cream4 ,,xii4 ,baked1 with ,cherries4--,core the apples1 fill the centres with pitted cherries1 either sour or sweet1 bake carefully1 basting with syrup and melted butter4 ,the apples may be peeled or not4 ,take up carefully1 and serve separately1 or with cereal4 ,,xiii4 ,baked1 with ,currants4--,fill the centres with currants1 red or white1 and use plenty of sugar4 ,baste with hot water or melted butter4 ,may be served with cereal if enough sugar is used in baking4 ,,xiv4 ,baked1 with ,dates4--,wash and stone dates1 fill the cores of apples with them1 sprinkle with powdered sugar and bake1 basting with butter1 lemon-juice1 and hot water4 ,the apples may be peeled or not4 ,,xv4 ,baked1 with ,figs4--,wash the figs carefully1 and pack into the cores of apples4 ,bake1 basting with lemon syrup and melted butter4 ,serve separately or with cereal4 ,,xvi4 ,baked1 with ,gooseberries4--,cap and stem a handful of gooseberries4 ,fill the cores of large1 firm apples with them1 using plenty of sugar4 ,baste with melted butter and hot water4 ,may be served with cereal if plenty of sugar is used in cooking4 ,,xvii4 ,baked1 with ,prunes4--,select tart apples1 and peel or not1 as preferred4 ,core and fill the centres with stewed prunes1 stoned and drained4 ,bake slowly1 basting with the prune-juice1 or with lemon-juice1 melted butter1 spiced syrup1 or hot water containing grated lemon-peel and a teaspoonful of sherry4 ,two or three cloves may be stuck into each apple1 and removed after the apples are cold4 ,serve1 very cold1 with cream2 separately1 or with a cereal4 ,,xviii4 ,baked1 with ,quinces4--,fill the cores of sweet apples with bits of quince and plenty of sugar4 ,bake slowly1 basting with melted butter and syrup4 ,serve separately or with cereal4 ,,xix4 ,baked1 with ,spice4--,select very sour apples1 and peel or not1 as preferred4 ,core1 and stuff the cavities with brown sugar1 putting two whole cloves into each apple4 ,baste with hot water containing a bit of grated lemon-peel and a teaspoonful of sherry1 putting a teaspoonful of butter into the liquor as it forms in the dish4 ,bake slowly1 covered1 until the apples are very tender4 ,serve separately or with a cereal4 ,cinnamon1 or nutmeg1 or a blade of mace may be used instead of the cloves4 ,,xx4 ,boiled4--,boil slowly in a saucepan with as little water as possible4 ,do not peel4 ,when tender1 lift out1 add sugar to the water in which they were boiled2 reduce half by rapid boiling1 pour over the apples1 and let cool4 ,currant-juice1 lemon-juice1 cinnamon1 nutmeg1 or a suspicion of clove may be added to the syrup if the apples lack flavor4 ,,xxi4 ,coddled4--,core1 cut in halves1 but do not peel4 ,lay in the bottom of an earthen dish1 sprinkle lightly with sugar1 add a little water1 and cook very slowly on the top of the stove until tender4 ,,xxii4 ,crusts4--,cut stale bread in circles1 lay half of a peeled and cored apple on each piece4 ,bake carefully1 basting with melted butter and a little lemon-juice if desired4 ,when the apples are done1 sprinkle with powdered sugar1 and take from the oven4 ,serve either hot or cold4 ,,xxiii4 ,dried4--,soak over night in water to cover1 after washing thoroughly2 cook slowly until soft1 sweeten1 and flavor with lemon4 ,raisins1 dates1 figs1 or other dried fruits may be added at pleasure4 ,,xxiv4 ,fried4--,core1 but do not pare4 ,if very juicy1 dredge with flour and fry slowly in hot fat till tender4 ,they are served with pork1 or1 sprinkled with powdered sugar and cinnamon1 with cereals4 ,,xxv4 ,glazed4--,core tart apples4 ,fill the centres with cinnamon1 sugar1 bits of butter1 and a raisin or two4 ,bake slowly1 basting with lemon-syrup4 ,when nearly done1 brush with the beaten white of egg and sprinkle with powdered sugar4 ,serve separately or with cereal4 ,,xxvi4 ,in ,bloom4--,cook pared red apples in any preferred way1 and stew the skin separately1 in a little water1 until the color is extracted4 ,the tiniest bit of red vegetable coloring may be needed4 ,strain this liquid1 and pour it over the apples when done4 ,or1 add currant jelly to color the water in which the apples are boiled1 or to the water for basting pared baked apples4 ,,xxvii4 ,in ,casserole4--,arrange good cooking apples in an earthen casserole4 ,cover with a thin syrup made of brown sugar1 add a little spice and a bit of orange- or lemon-peel4 ,bake1 very slowly1 tightly covered4 ,serve cold from the casserole4 ,,xxviii4 ,in ,crumbs4--,cut strips of stale bread to fit stone custard-cups4 ,dip in milk1 and arrange in the moulds4 ,fill the centres with apple sauce1 cover with a circle of the bread1 and steam thirty minutes4 ,serve cold1 with cream4 ,,xxix4 ,in ,rice-,cups4--,line buttered custard cups with cold boiled rice4 ,fill the centres with apple sauce or cooked quartered apples1 mildly tart rather than sweet4 ,cover with more of the rice4 ,steam half an hour and let cool in the cups4 ,turn out on chilled plates and serve with cream4 ,cream may be used with any cooked apple1 if the ,secretary of the ,interior files no objections4 ,cereals1 other than rice1 left over1 can be used in the same way4 ,a wreath of cooked apple quarters around the base of each individual mould is a dainty and acceptable garnish4 ,,xxx4 ,jellied4--,cut tart apples in halves1 core1 place in buttered baking-dish1 skin side down1 measure the water and add enough barely to cover2 add twice as much sugar as water1 cover and boil slowly till the apples are tender4 ,skim out1 drain1 boil the syrup rapidly till reduced one half2 pour over the apples and let cool4 ,flavorings referred to before can be added to the syrup if desired4 ,,xxxi4 ,mock ,pineapple4--,arrange alternate slices of sweet apples and oranges1 peeled1 on a chilled plate1 one above the other4 ,sprinkle with powdered sugar1 pour over the orange-juice and serve immediately4 ,,xxxii4 ,sauce4--,peel1 quarter1 and core quick-cooking apples4 ,sweeten slightly1 and when very tender1 rub through a sieve and let cool4 ,any flavoring recommended before may be used4 ,,xxxiii4 ,snow4--,peel white-fleshed1 firm apples1 grate quickly on a coarse grater1 and serve in roughly piled heaps on small plates immediately4 ,use sugar or not4 ,,xxxiv4 ,southern1 ,fried4--,core and cut in thick slices1 but do not peel4 ,dip in egg and crumbs and fry in ham or bacon fat and serve with those meats4 ,,xxxv4 ,stewed4--,pare1 core1 and halve large cooking-apples4 ,put into an earthen dish1 cover with water1 sprinkle with sugar1 cover tightly1 and cook slowly4 ,if flat in taste1 sprinkle with lemon-juice1 cinnamon1 or nutmeg4 ,,xxxvi4 ,stewed with ,dates4--,add washed and stoned dates to stewed apples when partially cooked1 and finish cooking4 ,dried apricots1 fresh or dried cherries1 rhubarb1 figs1 plums1 dried peaches1 pears1 or quinces1 may be used in the same way4 ,,xxxvii4 ,stewed with ,rice4--,boil rice as usual in boiling water1 adding a little salt4 ,when partly done1 add pared1 cored1 and quartered quick-cooking apples4 ,finish cooking4 ,serve very cold with cream and sugar4 ,flavorings noted above may be added at discretion4 ,,apricots ,i4 ,wipe with a dry cloth and serve with fruit-knives4 ,a green leaf on each plate is a dainty fruit doily4 ,,ii4 ,canned4--,drain1 rinse in cold water1 arrange on plates1 and let stand several hours before serving4 ,sugar or not1 as desired4 ,save the syrup to flavor syrup for pancakes1 or to use for puddings1 fritters1 etc4 ,,iii4 ,dried4--,soak over night1 cook very slowly in the water in which they were soaked1 adding very little sugar4 ,serve with cereal1 or separately4 ,,iv4 ,sauce4--,cook as above1 and rub the fruit through a sieve4 ,the canned1 drained1 and freshened fruit may be used in the same way4 ,,bananas ,i4 ,serve in the skins with fruit-knives1 one to each person4 ,,ii4 ,skin and scrape and serve immediately4 ,people who cannot ordinarily eat bananas usually find them harmless when the tough1 stringy pulp is scraped off4 ,,iii4 ,baked4--,bake without peeling1 basting with hot water and melted butter occasionally4 ,let cool in the skins4 ,,iv4 ,baked4--,skin1 scrape1 and bake1 basting with lemon-juice and melted butter4 ,sprinkle with sugar if desired4 ,v4 ,au naturel4--,slice into saucers1 sprinkle with lemon-juice and sugar4 ,,vi4 ,with ,sugar and ,cream4--,slice1 sprinkle with powdered sugar1 pour cream over1 and serve at once4 ,,vii4 ,with ,oranges4--,slice1 add an equal quantity of sliced oranges1 and sprinkle with sugar4 ,,viii4 ,with ,cereal4--,slice fresh bananas into a saucer1 sprinkle with sugar1 cover with boiled rice or with any preferred cereal4 ,,ix4 ,equally good with sliced peaches4 ,,blackberries ,serve with powdered sugar1 with or without cream4 ,a tablespoonful of cracked ice in a saucer of berries is appreciated on a hot morning4 ,,blue ,,plums ,see ,green ,gages4 ,,cherries ,i4 ,serve very cold1 with the stems on4 ,a dainty way is to lay the cherries upon a bed of cracked ice1 and serve with powdered sugar in individual dishes4 ,,ii4 ,pit the cherries1 saving the juice1 and serve in saucers with sugar and plenty of cracked ice4 ,,iii4 ,iced4--,beat the white of an egg to a foam4 ,dip each cherry into it1 then roll in powdered sugar1 and set on a platter in the refrigerator4 ,must be prepared overnight4 ,,iv4 ,crusts4--,butter rounds of stale bread1 spread with pitted cherries and their juice1 sprinkle with sugar1 and bake4 ,serve very cold4 ,,currants ,serve in cracked ice with plenty of sugar4 ,these are also served iced1 and on crusts4 ,see ,cherries ,,iii and ,,iv4 ,,figs ,may be served from the basket4 ,this1 of course1 applies only to the more expensive varieties1 which are clean4 ,the ordinary dried fig of commerce must be washed many times1 and is usually sweet enough without adding more sugar4 ,,ii4 ,steamed4--,set a plate of figs in a steamer over boiling water until plump and soft1 then set away to cool4 ,,iii4 ,stewed4--,clean1 soak1 and cook slowly till tender in a little water4 ,skim out1 drain1 sweeten the syrup slightly1 reduce one half1 pour over the figs1 and cool4 ,a bit of vanilla or wine may be added to the syrup4 ,,iv4 ,with ,cereal4--,cover a saucer of steamed or stewed figs with any preferred cereal4 ,serve with cream if desired4 ,v4 ,in ,rice-,cups4--,see ,apples ,,xxix4 ,,vi4 ,in ,crumbs4--,see ,apples ,,xxviii4 ,,gooseberries ,these berries must be stewed in order to be acceptable4 ,the fruit1 after stewing1 may be rubbed through a sieve fine enough to keep back the seeds1 or it may be baked on crusts4 ,see ,cherries ,,iv4 ,,grapes ,this luscious fruit is at its best when served fresh from the vines1 with the bloom still on4 ,never wash a bunch of grapes if it can be avoided4 ,serve with grape scissors to cut the bunches apart4 ,people who fear appendicitis may have the grapes squeezed from the skins and the seeds afterwards removed4 ,they are very nice this way1 with sugar and pounded ice4 ,,grapefruit ,a good grapefruit will have dark spots1 a skin which seems thin1 will be firm to the touch1 and heavy for its size4 ,to serve1 cut crosswise1 and remove the white1 bitter pulp which is in the core1 and separate the sections4 ,fill the core with sugar and serve cold4 ,a little rum or kirsch may be added just before serving1 but1 as ,george ,ade said1 ,a good girl needs no help1 and it is equally true of a good grapefruit4 ,if anybody knows why it is called grapefruit1 please write to the author of this book in care of the publishers4 ,,green ,,gages ,serve as they come1 with the bloom on1 or peel1 pit1 and serve with cracked ice and powdered sugar4 ,,huckleberries ,look the fruit over carefully4 ,nothing pleases a fly so much as to die and be mistaken for a huckleberry4 ,serve with cracked ice1 with sugar or cream1 or both4 ,,muskmelons ,keep on ice till the last moment4 ,cut crosswise1 take out the seeds with a spoon1 and put a cube of ice in each half4 ,green leaves on the plate are a dainty touch4 ,,oranges ,serve with fruit-knives1 or in halves with spoons--either the orange-spoon which comes for that purpose1 or a very heavy teaspoon4 ,another way is to remove the peel1 except a strip an inch wide at the equator1 cut at a division line and straighten out the peel1 taking care not to break off the sections4 ,or1 the fruit may be peeled1 sliced1 and served on plates with sugar4 ,,peaches ,wipe with a dry cloth and serve with fruit-knives4 ,or1 if you think much of your breakfast napkins1 peel and cut just before serving1 as they discolor quickly4 ,serve with cracked ice1 or with cream4 ,hard peaches may be baked1 as apples are1 and served cold with cream4 ,stewed peaches may be served on crusts4 ,,pears ,serve as they come1 with fruit-knives4 ,hard pears may be baked or stewed according to directions previously given4 ,,pineapple ,peel1 cut out the eyes1 and shred from the core with a silver fork4 ,sprinkle with sugar and keep on ice some hours before serving4 ,pineapple is the only fruit known to have a distinct digestive value1 and it works most readily on starches4 ,it combines pleasantly with bananas4 ,,prunelles ,these are soaked1 and boiled in the water in in which they are soaked1 with the addition of a very little sugar4 ,dried apricots1 blackberries1 cherries1 nectarines1 and prunes are cooked in the same way4 ,they may also be steamed and afterwards sprinkled with sugar4 ,,prunes ,these are no longer despised since the price has gone up1 and the more expensive kinds are well worth having4 ,a bit of lemon-peel or spice may flavor the syrup acceptably1 and they are especially healthful in combination with cereals1 according to recipes previously given4 ,,quinces ,peel1 stuff the cores with sugar1 and bake according to directions given for apples4 ,a little lemon may be used in the syrup for basting4 ,,raspberries ,,and ,,strawberries ,these delicious berries should not be washed unless absolutely necessary1 nor should they be insulted with sugar and cream4 ,if very sour1 strawberries may be dipped in powdered sugar4 ,large1 fine ones are served with the stems and hulls on4 ,raspberries1 if ripe1 seldom need sugar4 ,cracked ice is a pleasing accompaniment4 ,,rhubarb ,i4 ,peel1 cut into inch-lengths1 and stew with plenty of sugar4 ,serve cold4 ,,ii4 ,cut1 but do not peel1 boil five minutes1 then change the water and cook slowly with plenty of sugar till done4 ,,iii4 ,baked4--,do not peel4 ,cut into inch-pieces1 put into a buttered baking-dish or stone jar1 sprinkle plentifully with sugar1 and bake slowly4 ,it will be a rich red in color4 ,,iv4 ,cook on crusts4 ,see ,cherries ,,iv4 ,v4 ,add a handful of seeded raisins to rhubarb cooked in any of the above ways when it is about half done4 ,figs1 dates1 and other dried fruits1 used with rhubarb1 make a combination pleasing to some4 ,,tangerines ,see ,oranges4 ,,watermelon ,like muskmelon1 watermelon must be very thoroughly chilled4 ,serve in slices from a platter or on individual plates1 removing the rind before serving1 if desired2 or cut the melon in half1 slice off the lower end so that it may stand firmly1 and serve the pulp from the shell with a silver spoon4 ,ice pounded to snow is a pleasant addition to any fruit1 when the thermometer is ninety-five or six in the shade4 ,,cereals ,so many breakfast foods are upon the market that it would be impossible to enumerate all of them1 especially as new ones are appearing continually4 ,full and complete directions for cooking all of them are printed upon the packages in which they are sold4 ,it may not be amiss to add1 however1 that in almost every instance1 twice or three times the time allowed for cooking would improve the cereal in taste and digestibility4 ,the uncooked cereals are many4 ,a wise housekeeper will use the uncooked cereals when she has no maid4 ,a word to the wise is unnecessary4 ,pleasing variety in the daily menu is secured by getting a different cereal each time4 ,in this way1 it takes about a year to get back to the beginning again1 and there is no chance to tire of any of them4 ,cereals should always be cooked in a double boiler2 and soaking over night in the water in which they are to be cooked1 where it is not possible to secure the necessary time for long cooking1 will prove a distinct advantage4 ,leftover cereals should be covered with cold water immediately1 in the double boiler1 and kept in a cool place until the next day4 ,bring slowly to a boil1 and cook as usual4 ,in the hot weather1 cereals may be cooked the day before using1 moulded in custard-cups1 and kept in the ice-box over night4 ,they are very acceptable when served ice-cold1 and1 if moulded with fruit1 or served with fruit on the same plate1 so much the better4 ,pearled wheat1 pearled barley1 and coarse hominy require five cupfuls of water to each cup of cereal1 and need from four to six hours' cooking4 ,coarse oatmeal and fine hominy must be cooked from four to six hours1 but need only four cupfuls of water to each cup of cereal4 ,rolled wheat and rolled barley are cooked two hours in three times as much water as cereal2 rice and rolled oats1 with three times as much water1 will cook in one hour4 ,farina1 with six cupfuls of water to each cupful of cereal1 also cooks in an hour2 cerealine flakes cook in thirty minutes1 equal parts of water and cereal being used4 ,salt must be added just before cooking begins4 ,all cereals are richer if a little milk is added to the water in which they are cooked4 ,to cook cereals in a double boiler1 put the water into the inner kettle1 the outer vessel being from half to two thirds full1 and when it is boiling furiously1 sprinkle in the cereal1 a few grains at a time1 and not so rapidly as to stop the boiling4 ,when cereals are eaten cold1 they require a little more liquid4 ,,boiled ,,barley ,wash the barley in several waters1 cover with cold water2 bring to a boil1 drain1 cover with fresh boiling water1 add a little salt1 and cook slowly for four hours4 ,,barley ,,gruel ,wash half a cupful of pearled barley in several waters2 put it into a double boiler with eight cupfuls of water and half an inch of stick cinnamon4 ,boil for two hours1 strain1 sweeten1 and add two wine glasses of port4 ,keep in a cool place and reheat when required4 ,an invaluable breakfast cereal for a convalescent4 ,,steamed ,,barley ,cooked one cupful of pearled barley in a double boiler four hours1 with four cupfuls of water and a little salt4 ,in the morning1 add a cupful of boiling water or milk1 stir occasionally1 reheat thoroughly1 and serve4 ,,brewis ,dry bread in the oven so slowly that it is a light brown in color4 ,crush into crumbs with the rolling-pin and sift through the frying-basket4 ,measure the milk1 salt it slightly1 and bring to a boil4 ,put in half as much of the dried crumbs4 ,boil five or ten minutes1 season with butter1 pepper1 and salt1 and serve at once with cream4 ,it must be stirred all the time it is cooking4 ,by omitting the butter1 it may be served with sugar4 ,brown1 rye1 graham1 or corn bread may be mixed with the white bread to advantage4 ,the dried and sifted crumbs of brown bread1 when served cold with cream1 taste surprisingly like a popular cereal which etiquette forbids us to mention4 ,this is a good way to use up accumulated crumbs4 ,,corn-,,meal ,,mush ,the best meal comes from the ,south4 ,it is white1 moist1 and coarse1 and is called water ground4 ,it is a very different proposition from the dry1 yellow powder sold in ,northern groceries4 ,for mush1 use four times as much water as meal4 ,salt the water1 and sprinkle in the meal very slowly when it is at a galloping boil4 ,boil an hour or more1 stirring frequently4 ,a better mush is made by using half milk and half water4 ,serve hot or cold with cream1 or milk1 and sugar4 ,if wanted for frying1 wet a pan in cold water1 pour in the hot mush1 and let cool4 ,,corn ,,and ,,wheat ,,porridge ,half a cupful of corn-meal and half a cupful of flour4 ,make into a batter with cold water and put into two cupfuls of boiling water4 ,stir often and cook half an hour or more1 then add four cupfuls of boiling milk4 ,cook half an hour longer1 stirring often4 ,serve hot or cold1 with cream and sugar4 ,,corn ,,mush ,,or ,,hasty ,,pudding ,one cupful of corn-meal and one cupful of cold water4 ,mix and stir into two cupfuls of salted boiling water4 ,one half cupful of white flour may be mixed with the meal4 ,when the mush becomes thick1 place in a steamer and steam six hours4 ,rinse a pan with cold water1 pour in the mush1 smooth the top with hand or spoon wet in cold water1 and let stand in a cold place twelve hours4 ,this is used for frying4 ,other cereals may be used in the same way4 ,the sliced mush should be dredged in flour and cooked in salt pork1 ham1 or bacon fat in the spider1 or in lard or butter if it is to be served with syrup4 ,,hulled ,,corn ,this can occasionally be found in city markets1 and is a delicious cereal1 eaten hot or cold with milk or cream or sugar4 ,,cold ,,cereal ,,with ,,fruit ,pack left-over cereal into buttered custard cups1 scoop out the inside1 fill with any sort of stewed or fresh fruit cut fine and sweetened1 cover the top with more cereal1 and let stand some hours in a cold place4 ,at serving time turn out and dust with powdered sugar4 ,cream may be used if it harmonizes with the fruit4 ,,fried ,,cream ,bring two cupfuls of milk to the boil1 add two tablespoonfuls of cornstarch rubbed smooth in a little cold milk1 and half a teaspoonful of salt4 ,take from the fire and add one egg1 well beaten1 then pour into a mould to cool4 ,when cold1 cut into slices1 dredge with flour1 and fry4 ,,farina ,soak over night4 ,in the morning add boiling salted water to cover1 and cook half an hour1 stirring constantly4 ,serve hot or cold with cream and sugar1 or with sugar and fruit4 ,,apple ,,farina ,stir one half cupful of farina into one quart of boiling salted water4 ,as soon as mush forms1 stir in four tart apples1 peeled1 cored1 and sliced1 and cook until the apples are soft4 ,if the apples lack flavor1 a bit of orange- or lemon-peel1 or any preferred spice may be added4 ,serve hot or cold with cream or sugar4 ,this will mould well4 ,,farina ,,balls ,half a cupful of farina1 two cupfuls of milk1 half a teaspoonful of salt1 a sprinkle of paprika1 six drops of onion-juice1 and the yolk of one egg4 ,cook the farina in the salted milk for half an hour in a double boiler4 ,when it is stiff1 add the egg and the seasoning4 ,reheat1 pour into a dish1 and let cool4 ,when cold1 make into small flat cakes1 dip in egg1 then in crumbs1 and fry4 ,these can be made ready for frying the day before4 ,,fairy ,,farina ,mix three tablespoonfuls of farina with three quarters of a teaspoonful of salt and half a cupful of milk1 taken from two cupfuls4 ,bring the rest of the milk to a boil with two cupfuls of water and stir in the farina mixture4 ,cook slowly half an hour1 turn into individual moulds1 and serve cold with sugar and cream4 ,,jellied ,,farina ,one cupful of farina1 sprinkled into two and a half cupfuls of boiled salted milk4 ,stir till it thickens1 then boil half an hour without stirring4 ,serve hot or cold with sugar and cream4 ,this will mould nicely1 and may be used with fruit4 ,,farina ,,mush ,boil one quart of salted milk1 and1 when boiling1 add half a cupful of farina1 stirring constantly4 ,add a lump of butter and serve with cream and sugar4 ,,flummery ,one and a half cupfuls of pinhead oatmeal1 a saltspoonful of salt1 a tablespoonful of white sugar1 two tablespoonfuls of orange-flower water4 ,cover the oatmeal with cold water and let it soak twenty-four hours1 then drain off the water1 cover again1 and let steep twenty-four hours longer4 ,strain through a fine sieve1 add the salt1 and boil till as thick as mush1 stirring constantly4 ,add the sugar and the orange-flower water1 pour into saucers1 and serve hot or cold with cream and sugar4 ,this recipe dates back to the time of ,queen ,elizabeth4 ,,grits ,one cupful of well-washed grits is slowly added to two cupfuls of boiling water1 and boiled one hour4 ,soaking over night is an advantage4 ,if the porridge is too thick1 it may be thinned with milk4 ,serve hot or cold with cream and sugar4 ,,fried ,,grits ,pack left-over grits into a wet mould4 ,turn out1 slice1 dredge in flour1 and fry4 ,,oatmeal ,,gruel ,mix one tablespoonful of oatmeal in half a cupful of cold water1 add three cupfuls of milk1 or of water1 or of milk and water1 and a little salt4 ,cook half an hour in a double boiler1 stirring often4 ,strain if desired1 and serve hot or cold4 ,may be flavored with a bit of lemon-peel1 spice1 or orange-flower water4 ,for children and convalescents4 ,,oatmeal ,,gruel ,,with ,,egg ,one cupful of oatmeal and one teaspoonful of salt stirred into four cupfuls of boiling water4 ,boil one hour1 strain1 and pour on to two eggs well beaten4 ,reheat until it thickens1 and serve with cream and sugar4 ,,wheat ,,gruel ,mix one teaspoonful of salt with half a cupful of flour1 make into a paste with a little cold water and cook in a double boiler till smooth and thick4 ,thin with milk1 if necessary4 ,strain and sweeten2 serve either hot or cold4 ,may be flavored with spice1 lemon-peel1 or wine4 ,,boiled ,,hominy ,stir one cupful of well-washed hominy into two quarts of boiling water4 ,cook one hour4 ,use half milk and half water if preferred4 ,,hominy ,,balls ,to a cupful of cold hominy add one tablespoonful of melted butter1 stir well1 add enough milk to rub the hominy to a paste1 add a teaspoonful of sugar and one egg1 unbeaten4 ,shape into small flat balls1 dredge with flour1 dip in beaten egg1 then in crumbs1 and fry4 ,these may be prepared beforehand and kept in a cool place till ready to fry4 ,,fried ,,hominy ,pack left-over hominy into a mould4 ,when cold1 slice1 dredge with flour1 and fry1 or dip in egg and crumbs and fry4 ,,hominy ,,with ,,milk ,soak hominy all night4 ,in the morning cover with boiling salted water and boil until very tender4 ,drain off the water1 cover with milk1 boil up once more1 and serve4 ,,steamed ,,hominy ,soak hominy over night in an equal measure of cold water4 ,in the morning add twice as much boiling salted water and boil fifteen minutes1 then put into a steamer and steam six hours4 ,,hominy ,,porridge ,soak a cupful of granulated hominy in four cupfuls of water over night4 ,add a teaspoonful of salt1 one cupful of milk1 and boil one hour in the morning4 ,,cracked ,,wheat ,,mush ,butter a double boiler inside1 put in four cupfuls of water and a little salt4 ,when boiling add one cupful of cracked wheat which has been washed in several waters4 ,boil ten minutes1 then simmer three hours4 ,serve with sugar and cream4 ,,graham ,,flour ,,mush ,mix one cupful of graham flour with a teaspoonful of salt1 and make it into a paste with cold water4 ,mix gradually with four cupfuls of boiling water4 ,boil half an hour1 stirring constantly4 ,serve with cream and sugar4 ,,oatmeal ,,mush ,mix one cupful of coarse oatmeal with a little salt1 sprinkle into four cupfuls of boiling water4 ,boil fifteen minutes1 stirring constantly1 in the double boiler4 ,cover and cook slowly three hours longer4 ,,rye ,,mush ,one quart of boiling water1 one teaspoonful of salt1 five heaping tablespoonfuls of rye meal4 ,sprinkle the meal into the boiling water1 stirring constantly1 add the salt1 bring to the boil once more1 cover1 and cook slowly in the double boiler one hour and a half4 ,serve with sugar and cream4 ,,fried ,,oatmeal ,,mush ,wet a pan or mould in cold water and pack into it left-over oatmeal4 ,twelve hours later1 turn out1 cut into slices1 dredge with flour and fry1 serving with a simple syrup if desired4 ,any left-over cereal which does not contain fruit may be used in the same way4 ,,graham ,,mush ,,with ,,apples ,slice peeled and cored tart apples into graham mush prepared according to the recipe previously given1 as soon as it begins to boil4 ,,mush ,,cakes ,season two cupfuls of left-over cereal with salt and pepper and a few drops of onion-juice4 ,shape into small flat cakes with floured hands and dredge with flour4 ,fry in ham or bacon fat and serve with those meats4 ,,mush ,,balls ,add a tablespoonful of melted butter and two unbeaten eggs to two cupfuls of hot corn-meal mush4 ,cool4 ,shape into small flat cakes1 dredge with flour1 and fry brown4 ,these may be prepared the day before using4 ,,velvet ,,mush ,melt two tablespoonfuls of butter in a double boiler1 add two cupfuls of flour1 and stir until it leaves the sides of the kettle2 add five cupfuls of milk1 stirring constantly and bringing to the boil at each cupful4 ,add a teaspoonful of salt1 mix thoroughly1 and serve with sugar and cream4 ,,cold ,,graham ,,mush ,,with ,,fruit ,stir chopped dates or figs into graham mush made according to previous directions1 turn into a mould1 and cool4 ,the next morning1 slice1 and serve with sugar and cream4 ,,steamed ,,oatmeal ,add a quart of cold water and a teaspoonful of salt to a cupful of oatmeal4 ,put in a steamer over a kettle of cold water1 bring to the boil gradually1 and steam two hours after it begins to cook4 ,,oatmeal ,,jelly ,soak one cupful of oatmeal over night in cold water to cover deeply4 ,add boiling salted water in the morning and boil several hours1 adding more water as needed4 ,do not stir any more than necessary4 ,when every grain is transparent and jelly-like1 it is done4 ,it is delicious served cold1 with fruit and sugar1 or with sugar and cream4 ,,creamed ,,oatmeal ,boil oatmeal for an hour and a half according to recipes previously given4 ,rub through a sieve1 cover with hot milk1 and cook very slowly half an hour longer4 ,serve with sugar and cream4 ,,oatmeal ,,blanc ,,mange ,bring one quart of milk to the boil1 add a teaspoonful of salt1 and stir in one cupful of oatmeal4 ,boil forty-five minutes1 then add two eggs well beaten just before removing from the fire4 ,serve hot or cold with cream and sugar4 ,a bit of grated lemon- or orange-peel1 wine1 or spice may be added to the milk4 ,,light ,,oatmeal ,cook oatmeal twenty-five minutes according to directions previously given1 then set the dish in a moderate oven for half an hour4 ,the grains will swell4 ,,baked ,,oatmeal ,the day before using1 stir two cupfuls of oatmeal into two quarts of boiling water1 salted1 and boil ten minutes4 ,turn into a buttered earthen dish1 cover1 and bake slowly two hours4 ,in the morning set the dish into a pan of boiling water and put in the oven for forty-five minutes4 ,,milk ,,porridge ,one tablespoonful of flour rubbed smooth with half a cupful or more of water4 ,add a cupful of boiling milk1 a little salt and spice1 and cook ten minutes or more in the double boiler4 ,,rice ,,porridge ,one cupful of rice1 washed in several waters1 and one cupful of oatmeal4 ,cook one hour in plenty of boiling salted water1 and add a heaping tablespoonful of butter before serving4 ,,wheatlet ,,porridge ,one cupful of wheatlet1 two cupfuls of boiling water1 and one teaspoonful of salt4 ,cook slowly for an hour4 ,,creamed ,,oat ,,porridge ,soak two cupfuls of oatmeal in four cupfuls of water over night4 ,in the morning1 strain and boil the water thirty minutes4 ,scald a pint and a half of rich milk1 thicken with a tablespoonful of flour rubbed smooth in a little cold milk1 add to the water1 with a teaspoonful of butter and a half teaspoonful of salt4 ,boil up well and serve with cream and sugar4 ,,boiled ,,rice 7,hop ,sing's ,recipe7 ,washee lice in cold water bellee muchee4 ,water boil all ready muchee quick4 ,water shakee lice--no burn4 ,boil till one lice all rub away in fingers4 ,put in pan all holee1 pour over cold water bellee muchee1 set in hot oven1 make dry1 eatee all up4 ,,boiled ,,rice 7,american ,recipe7 ,wash one cupful of rice in several waters4 ,sprinkle it1 a little at a time1 into eight quarts of slightly salted water at a galloping boil4 ,boil steadily for twenty minutes4 ,drain1 toss carefully with a fork1 and dry ten minutes in a hot oven4 ,,boiled ,,rice ,,with ,,milk ,cook as above until it has boiled ten minutes1 then drain1 cover with boiling milk1 and cook slowly ten minutes longer in a covered double boiler4 ,uncover1 and stand in a hot oven for a few minutes1 stirring occasionally with a fork4 ,,rice ,,balls ,one cupful of boiled rice1 one half cupful of milk1 one egg1 one tablespoonful of sugar1 a pinch of salt1 and a slight grating of nutmeg or a sprinkle of cinnamon4 ,put the milk on to boil1 add the rice and seasoning4 ,when it boils1 add the egg1 cook till thick1 take from the fire1 and cool4 ,form in to small flat cakes1 dip in egg and crumbs1 and fry4 ,these may be prepared beforehand4 ,,steamed ,,rice ,wash a small cupful of rice and put into a double boiler with three cupfuls of milk and a pinch of salt4 ,cook until creamy1 add a teaspoonful of butter and three tablespoonfuls of sugar4 ,fruit may be added4 ,,samp ,cover the samp with boiling water1 boil ten minutes1 then drain1 rinse in cold water1 cover with fresh boiling water and a little salt4 ,cook slowly six hours1 adding fresh boiling water as needed4 ,serve hot or cold with cream and sugar4 ,,cream ,,toast ,dip slices of toast in boiling water and set into the oven4 ,stir one heaping tablespoonful of corn-meal into four cupfuls of boiling salted milk1 and add two tablespoonfuls of butter4 ,when the milk thickens1 stir in the whites of three eggs beaten to a stiff froth1 boil up again1 pour over the toast1 keep in the oven five minutes longer and serve4 ,,milk ,,toast ,lay slices of toast in cereal bowls1 spread with butter1 sprinkle with salt and pepper1 pour boiling milk over and serve immediately4 ,,soft ,,toast ,dip crisp slices of toast for a moment in boiling salted water1 pour over melted butter1 set in the oven a moment and serve with cream4 ,,crushed ,,wheat ,,with ,,raisins ,add a handful of stoned and cleaned raisins to crushed wheat mush made according to recipe previously given1 and as soon as it begins to boil4 ,raisins are a healthful and agreeable addition to almost any cereal4 ,,cold ,,cracked ,,wheat ,add half a teaspoonful of salt to three cupfuls of boiling water1 stir in half a cupful of cracked wheat4 ,cook uncovered till the water has almost disappeared1 then add three cupfuls of hot milk4 ,cover and cook until the wheat is soft1 then uncover and cook until the wheat is almost dry4 ,stir carefully now and then while cooking4 ,turn into individual moulds to harden1 and serve cold with sugar and cream4 ,,salt ,,fish ,with very1 very few exceptions1 fish and meats other than salt are not suitable for breakfast4 ,so many delicious preparations of these are possible1 however1 that no one need lament the restriction which general use has made4 ,the humble and lowly codfish may be made into many a dainty tidbit1--to make no invidious distinction1--and1 for some occult reason1 the taste craves salt in the morning4 ,,broiled ,,bloaters ,scrape and clean the fish1 wipe dry and split1 laying flat upon a buttered gridiron4 ,broil about six minutes1 turning frequently4 ,when brown1 pour over melted butter4 ,serve with lemon quarters and parsley4 ,,yarmouth ,,bloaters ,see ,potomac ,herring4 ,,codfish ,,balls ,cut into inch pieces a heaping cupful of salt codfish4 ,remove the bones1 skin1 and put into an earthen dish4 ,pour boiling water on and keep hot two hours4 ,pour off the water1 cool1 and shred the fish with the fingers4 ,add a heaping cupful of hot mashed potatoes4 ,mix a teaspoonful of flour with a heaping tablespoonful of butter1 add three tablespoonfuls of boiling water1 and cook until thick4 ,season with salt and pepper1 mix with the fish and potato1 and with floured hands form into eight small flat cakes4 ,dredge with flour and set away to be fried the following morning4 ,,codfish ,,balls--,,ii ,two cupfuls of freshened and shredded fish1 two cupfuls of sliced raw potatoes1 one tablespoonful of butter1 half a cupful of cream or milk1 two eggs1 and a sprinkle of white pepper4 ,put the potatoes in a pan1 spread the fish on top1 cover with cold water1 and boil until the potatoes are done4 ,drain1 mash together1 then add the butter1 pepper1 milk1 and beaten egg4 ,beat until very light4 ,shape into round balls the size of small apples1 dredge in flour1 and fry until brown in deep fat4 ,,codfish ,,balls--,,iii ,prepare as ,codfish ,balls ,,ii1 but use twice as much potato as fish4 ,,codfish ,,balls ,a ,,la ,,burns ,make codfish balls into flat cakes and just before serving1 put a poached egg on each4 ,,picked-,,up ,,codfish ,pour boiling water on a cupful of salt codfish which has been shredded and had the bones removed4 ,when the water cools1 pour it off and cover with fresh boiling water4 ,drain again when the second water cools4 ,blend a tablespoonful of butter with a tablespoonful of flour1 add a cupful of milk1 and cook1 stirring constantly1 until thick4 ,add the codfish and a teaspoonful of finely minced parsley4 ,serve on toast and garnish with hard-boiled egg cut in slices4 ,sprinkle with black pepper4 ,,creamed ,,codfish ,two cupfuls of shredded codfish1 three cupfuls of milk1 yolk of one egg1 one tablespoonful of butter1 two tablespoonfuls of flour1 two quarts of water1 pepper1 and salt4 ,cover the fish with the water and set it over a slow fire4 ,when it boils1 drain it and cover with the milk4 ,bring to a boil again4 ,have the butter and flour rubbed smooth with a little cold milk and add to the boiling milk4 ,stir steadily till it thickens1 then add the beaten yolk of the egg1 and cook five minutes longer4 ,season with pepper4 ,a little minced parsley may be added4 ,half an hour before the fish is shredded it should be put to soak in cold water1 unless it is preferred very salt4 ,,creamed ,,roast ,,codfish ,brush the salt from a whole salted cod with a stiff brush4 ,place in a baking-pan and put in a hot oven until brown and crisp4 ,take out1 lay on a board1 and pound with a potato-masher till thoroughly bruised and broken4 ,place in the baking-pan1 cover with boiling water1 and soak twenty minutes4 ,drain1 place on a platter1 dot with butter1 and put back into the oven till the butter sizzles4 ,take from the oven1 pour over a cupful of cream1 garnish with parsley1 and serve4 ,,codfish ,a ,,la ,,mode ,pick up a cupful of salt cod very fine1 and freshen it4 ,mix with two cupfuls of mashed potato1 two cupfuls of cream or milk1 and two well-beaten eggs4 ,add half a cupful of melted butter and a little black pepper4 ,mix thoroughly1 pile roughly in an earthen baking-dish or casserole1 and bake twenty-five minutes in a hot oven4 ,if it does not brown readily1 brush the top with melted butter for the last five minutes of cooking4 ,,new ,,england ,,salt ,,cod ,cut the fish in squares and soak over night4 ,in the morning drain and rinse1 cover with fresh boiling water1 and simmer till tender4 ,spread on a platter and put in the oven4 ,make a drawn-butter sauce of one tablespoonful of butter and two tablespoonfuls of flour cooked till the mixture leaves the pan4 ,add one cupful of cold water1 and stir constantly till the sauce is thick and smooth and free from lumps4 ,pour over the cod and serve4 ,minced parsley1 a squeeze of lemon-juice1 or a hard-boiled egg chopped fine may be added to the sauce4 ,,boiled ,,salted ,,cod ,,with ,,egg ,,sauce ,chop fine a pound of salted cod that has been freshened1 boiled1 and cooled4 ,mix a heaping teaspoonful of corn-meal with one cupful of milk1 and stir over the fire until it thickens1 then add one cupful of mashed potatoes1 two heaping tablespoonfuls of butter1 a teaspoonful of minced parsley1 and two well-beaten eggs4 ,let it get very hot4 ,make the drawn-butter sauce with the egg in it1 given in the recipe for ,new ,england ,salt ,cod1 and serve with the sauce poured over4 ,,salted ,,cod ,,with ,,brown ,,butter ,freshen the fish for twenty-four hours4 ,place over the fire in cold water and bring slowly to a boil4 ,put a little butter and a few sprigs of parsley in a frying-pan4 ,skim out the fish and put on a platter in the oven4 ,when the butter is brown1 pour over the fish and serve with lemon-quarters and fresh parsley4 ,,codfish ,,cutlets ,use the mixture for ,codfish ,balls ,,ii4 ,shape into cutlet form1--small tin moulds come for the purpose1--dip in egg and crumbs1 and fry in deep fat4 ,stick a piece of macaroni in the small end of the cutlet1 and garnish with a paper frill4 ,serve with lemon and parsley4 ,,boiled ,,salt ,,codfish ,select a piece of cod that has been boned4 ,brush the salt from it with a stiff brush and broil under the gas flame until brown4 ,lay in a baking-pan and pour over boiling water to cover4 ,let stand ten minutes1 drain1 and repeat the process4 ,drain1 put on a hot platter1 pour over melted butter1 sprinkle with pepper and minced parsley4 ,,flaked ,,salt ,,codfish ,soak two pounds of fish over night4 ,in the morning scrub it well1 cover with slices of onion1 pour boiling water over1 and let it soak till the water is cool4 ,skim out1 wipe1 and broil4 ,put into a platter1 break with a fork1 and pour over a drawn-butter sauce seasoned with pepper1 parsley1 and lemon-juice4 ,keep in a hot oven five minutes before serving4 ,,codfish ,,puff ,make the mixture for ,codfish ,balls ,,ii4 ,add the whites of two eggs beaten to a stiff froth1 folding them in lightly4 ,butter a stoneware platter1 spread the puff upon it1 and bake in a hot oven till well puffed and browned4 ,or1 cook in a buttered frying-pan till a brown crust has formed1 then fold like an omelet4 ,,creamed ,,cod ,,with ,,egg ,,sauce ,freshen1 boil1 and drain1 according to directions previously given4 ,arrange on a platter and cover with cream sauce1 which has minced parsley and chopped hard-boiled eggs mixed with it4 ,,escalloped ,,codfish ,make a ,codfish ,puff1 sprinkle with grated cheese1 and bake brown4 ,,finnan ,,haddie ,a ,,la ,,delmonico ,make a cream sauce1 using two tablespoonfuls of butter and two of flour2 cook till they bubble1 add a pint of milk1 and stir till thick and smooth4 ,add a pound of ,finnan ,haddie flaked1 and the yolks of two eggs1 well beaten1 three hard-boiled eggs cut fine1 and a tablespoonful of strong cheese1 grated4 ,season with black pepper1 heat thoroughly1 and serve4 ,,finnan ,,haddie ,a ,,la ,,martin ,make the cream sauce1 add the flaked ,finnan ,haddie1 according to the recipe for ,finnan ,haddie a la ,delmonico1 add one half-cupful of shredded green peppers1 let boil up once1 and serve on toast4 ,,finnan ,,haddie ,,fish ,,balls ,prepare as ,codfish ,balls ,,ii4 ,,broiled ,,finnan ,,haddie ,parboil1 drain1 wipe1 then skin4 ,broil1 pour over melted butter1 sprinkle with pepper and minced parsley4 ,serve with lemon quarters4 ,,picked-,,up ,,finnan ,,haddie ,cut the fish in convenient pieces for serving4 ,cover with boiling water1 boil five minutes1 drain1 and rinse in fresh boiling water4 ,arrange on a platter1 dot with butter1 put in the oven1 and when the butter sizzles1 serve4 ,,creamed ,,roast ,,finnan ,,haddie ,see ,creamed ,roast ,codfish4 ,,broiled ,,finnan ,,haddie--,,ii ,soak in cold water half an hour1 and in boiling water ten minutes4 ,wipe dry1 marinade in oil and lemon-juice1 and broil as usual4 ,,baked ,,smoked ,,haddock ,put the haddock into a baking-pan1 cover with boiling water1 drain1 dot with butter1 sprinkle with black pepper1 and bake in a hot oven for ten minutes4 ,serve very hot4 ,,broiled ,,smoked ,,haddock ,rub with butter1 dredge with flour1 and broil over clear coals1 or under a gas flame4 ,,fried ,,smoked ,,haddock ,cover with olive oil and soak over night4 ,skim out and fry brown in the oil4 ,pepper well and serve at once with lemon quarters and a garnish of parsley4 ,,herring ,,balls ,partly boil bloaters or herrings1 skin1 add an equal bulk of mashed potatoes made from baked potatoes4 ,add a lump of butter and enough cream to soften it4 ,form into balls1 dip in egg and crumbs1 and fry in deep fat4 ,,potomac ,,herring ,those having roe are preferable4 ,put into a frying-pan with boiling water to cover1 boil five minutes1 drain1 add a lump of butter1 and return to the fire4 ,when it melts1 and the fish is well covered with it1 serve4 ,,kippered ,,herring ,see ,potomac ,herring4 ,,broiled ,,smoked ,,herring ,soak over night4 ,pour boiling water over it in the morning2 when the water cools1 plunge it into ice water for five minutes1 wipe dry1 and broil under a gas flame4 ,,broiled ,,salt ,,mackerel ,wash in several waters1 remove the head and part of the tail4 ,scrape the thin black skin from the inside4 ,put the fish in a pan of cold water1 skin side up1 over night at least1 and1 if very salt1 by four o'clock in the afternoon4 ,in the morning wash in fresh cold water1 wipe dry on a clean cloth1 rub with melted butter1 sprinkle with pepper1 and broil carefully4 ,it must be watched every moment1 as it burns easily4 ,when brown1 serve on a hot platter1 dot the fish with bits of butter1 and garnish with parsley and lemon quarters4 ,,creamed ,,salt ,,mackerel ,freshen according to directions previously given4 ,put in cold water1 bring to a boil1 then drain4 ,pour over it half a cupful of cream4 ,roll a piece of butter the size of an egg in flour and add to the cream4 ,let boil up once and serve4 ,,boiled ,,salt ,,mackerel ,freshen according to directions previously given1 rinse thoroughly4 ,tie in a cloth1 put into a kettle of cold water1 bring slowly to the boil1 and cook half an hour4 ,remove the cloth1 take out the backbone1 and pour over melted butter and half a cupful of cream4 ,sprinkle with black pepper and garnish with parsley4 ,,boiled ,,salt ,,mackerel1 ,,creamed ,prepare as above4 ,heat a cupful of milk to the boil4 ,stir into it a teaspoonful of cornstarch made smooth with a little cold milk4 ,when it thickens1 add two tablespoonfuls of butter1 and a little pepper1 salt and minced parsley4 ,beat an egg very light1 pour the sauce gradually over it1 reheat for about a minute4 ,pour over the fish and garnish with slices of hard-boiled eggs4 ,,baked ,,salt ,,mackerel ,freshen according to directions previously given4 ,put into a baking-pan and pour on boiling water to cover4 ,when the water cools1 drain4 ,cover the fish with dots of butter1 pour over half a cupful of cream or milk1 and bake till brown4 ,,fried ,,salt ,,mackerel ,freshen according to directions previously given1 soaking a full twenty-four hours and changing the water frequently4 ,in the morning1 drain1 wipe dry1 dredge with flour1 and fry brown in butter4 ,garnish with lemon quarters and parsley4 ,,boiled ,,salt ,,mackerel--,,ii ,freshen1 and boil in water made very acid with lemon-juice4 ,serve with melted or drawn butter4 ,,broiled ,,salt ,,mackerel--,,ii ,freshen1 wipe dry1 and soak for an hour in ,french dressing1 made of three tablespoonfuls of olive oil1 and one of lemon-juice or tarragon vinegar4 ,broil as usual4 ,,broiled ,,salt ,,salmon ,soak the salmon twenty-four hours in cold water1 changing the water frequently4 ,drain1 wipe dry1 rub with butter1 and broil over a clear fire4 ,serve with melted butter4 ,garnish with lemon quarters and parsley4 ,,broiled ,,smoked ,,salmon ,rub with butter and broil with the flesh side nearest the fire4 ,serve on a hot platter with lemon quarters1 melted butter1 and parsley4 ,,broiled ,,kippered ,,salmon ,cut the salmon into strips1 rub very lightly with butter1 sprinkle with pepper1 and broil as usual4 ,,fried ,,kippered ,,salmon ,see ,fried ,smoked ,haddock4 ,,broiled ,,smoked ,,salmon ,wash a piece of smoked salmon in three or four waters1 parboil fifteen minutes4 ,skim out1 wipe dry1 rub with butter1 and broil4 ,cover with melted butter1 sprinkle with pepper and minced parsley1 and garnish with lemon quarters4 ,,fried ,,smoked ,,salmon ,wash and parboil the salmon1 drain1 wipe1 dip in egg and crumbs1 and fry4 ,serve with lemon quarters and parsley4 99 99 99 99 99 ,roughly speaking1 the recipes for salt fish are interchangeable4 ,a method of cooking recommended for one will be found equally good for some of the others4 ,salt fish left-overs may be used in hash1 scrambles1 omelets or ramekin dishes1 or reheated1 rubbed to a paste1 and served on toast1 with a poached egg on each slice4 ,,breakfast ,,meats ,,beef ,,balls ,one cupful of cooked chopped beef1 one cupful of cold mashed potatoes1 half a cupful of milk1 two tablespoonfuls of butter1 and one egg4 ,put the milk and butter in the frying-pan2 when it boils up1 add the beef and potatoes4 ,season with salt and pepper1 then add the egg1 well beaten1 and take from the fire4 ,let cool4 ,when stiff1 shape into small flat cakes1 dip in egg and bread crumbs1 and put in a cool place4 ,fry in hot fat for three minutes4 ,these can be prepared beforehand4 ,,beef ,,hash ,,without ,,potatoes ,mince the beef1 season with grated onion1 salt1 and pepper4 ,reheat in the beef gravy1 or in hot water1 adding a little butter4 ,serve on toast4 ,shredded green pepper may be added4 ,,frizzled ,,beef ,have dried beef cut very thin4 ,cover with cold water to which a small pinch of soda has been added1 and bring gradually to the boil4 ,drain1 add a lump of butter1 and cook till the edges of the beef curl4 ,serve on slices of buttered toast with poached or fried eggs laid over the beef4 ,,beef ,a ,,la ,,newport ,prepare ,creamed ,dried ,beef according to recipe elsewhere given1 using the egg to thicken4 ,add half a cupful of stewed and strained tomatoes and a tablespoonful of grated cheese just before taking from the fire4 ,heat thoroughly and serve at once on toast4 ,,corned ,,beef ,,hash ,equal parts of cooked corn beef and cold potatoes1 cut fine1 or use more potato than meat if desired4 ,season with grated onion1 pepper and salt1 and a little butter1 and heat thoroughly4 ,a green pepper1 shredded1 is an invaluable addition to corned beef hash4 ,,corned ,,beef ,,hash ,a ,,la ,,delmonico ,prepare as above1 using the green pepper4 ,spread the hot hash thickly on thin slices of buttered toast1 slip a poached egg on to each piece1 sprinkle with pepper1 salt1 and minced parsley4 ,,creamed ,,dried ,,beef ,prepare as directed for ,frizzled ,beef1 having the beef cut into very small pieces4 ,make a cream sauce of one tablespoonful of butter1 two tablespoonfuls of flour1 and two cupfuls of milk4 ,season with salt and pepper1 and when smooth and thick add the cooked beef4 ,a well-beaten egg added just before taking from the fire is an improvement4 ,serve on toast4 ,,bacon ,,and ,,eggs ,have the bacon cut very thin4 ,the colder it is1 the better4 ,remove the rind and cook in a hot frying-pan until crisp4 ,skim out the bacon1 break the eggs into the fat one at a time1 and cook slowly1 dipping the fat over the eggs occasionally with a spoon4 ,eggs must always be cooked at a moderate temperature4 ,serve on a hot platter1 the eggs in the centre1 the bacon for a garnish4 ,,broiled ,,bacon ,broil on a gridiron1 turning constantly4 ,it will cook in three minutes4 ,perfectly cooked bacon is clear and crisp4 ,,breaded ,,bacon ,dip slices of bacon in corn-meal and broil or fry4 ,a ,southern method4 ,,bacon ,,and ,,mush ,cut slices of cold corn-meal mush1 dredge in flour1 and fry brown4 ,serve with a strip of fried or broiled bacon on each slice4 ,,bacon ,,fraise ,make a batter of four eggs1 half a cupful of milk1 and a teaspoonful of flour4 ,fry some thin slices of bacon till transparent4 ,dip them in the batter1 spread on a stoneware platter1 cover with the remaining batter1 and put into a moderate oven till a golden brown4 ,,bacon ,a ,,la ,,creme ,fry thin slices of bacon as usual1 place on a platter1 and put into the oven to keep warm4 ,make a cream sauce1 using the fat in the pan instead of butter4 ,pour over the bacon1 sprinkle with minced parsley1 and serve at once4 ,,calf',s ,,brains ,soak in cold water1 parboil1 remove pipes and membranes1 throw into cold water1 drain1 wipe1 and keep cool4 ,they may be rubbed with melted butter and fried or broiled1 or dipped in egg and crumbs and fried or broiled4 ,serve with a cream sauce or with a sauce of melted butter1 lemon-juice1 and minced parsley4 ,,chicken ,,hash ,use cold cooked chicken and proceed according to directions previously given4 ,cold turkey or tongue makes delicious hash4 ,a shredded green pepper will usually improve it4 ,any hash may be served on toast with a poached egg on each slice4 ,,fried ,,ham ,freshen a slice of ham a few moments in boiling water4 ,drain1 wipe1 and fry slowly4 ,eggs may be served with it4 ,see ,bacon and ,eggs4 ,,frizzled ,,ham ,prepare as above4 ,when the ham is half done1 sprinkle with flour and fry brown4 ,when brown1 add a tablespoonful of made mustard to the gravy1 and boiling water enough to cover the ham4 ,simmer five minutes and serve on a hot platter4 ,,ham ,,and ,,poached ,,eggs ,prepare as directed above4 ,poach the eggs separately and serve on the slices of ham4 ,,broiled ,,ham ,freshen in cold water1 drain1 wipe1 and broil4 ,may be breaded and broiled on a buttered gridiron4 ,,ham ,,balls ,one cupful of cooked ham1 finely chopped1 one cupful of bread crumbs1 two cupfuls of cooked potatoes1 mashed fine1 a heaping tablespoonful of butter1 two eggs1 and a dash of cayenne4 ,melt the butter and beat all together until very light4 ,shape into small flat cakes1 dip in egg and crumbs1 and fry brown4 ,may be prepared beforehand4 ,,ham ,,toast ,half a cupful of cold cooked ham1 finely minced1 half a teaspoonful of anchovy paste1 a bit of cayenne and pounded mace4 ,add half a cupful of milk and an egg1 well beaten4 ,stir till thick1 take from the fire1 and spread thinly on dry buttered toast4 ,a poached egg may be placed on each slice4 ,,ham ,,rechauffe ,butter individual custard cups1 fill three fourths full of minced ham reheated in a cream sauce1 break an egg into each cup1 sprinkle with crumbs1 dot with butter1 and bake till the egg is set4 ,tongue1 chicken1 turkey1 or other meats may be used in this same way4 ,,ham ,,and ,,eggs ,a ,l',,aurore ,mince cooked ham and reheat in a cream sauce1 to which the shredded whites of hard-boiled eggs have been added4 ,spread on buttered toast and sprinkle with the sifted yolks of the eggs1 rubbed through a sieve4 ,,kidney ,,bacon ,,rolls ,season a cupful of bread crumbs with grated onion1 salt and pepper1 and minced parsley4 ,moisten with egg well beaten4 ,spread the crumb mixture over thin slices of bacon and wrap each slice of bacon around a small kidney4 ,fasten with toothpicks or skewers4 ,put in a baking-pan and bake in a hot oven until the bacon is crisp4 ,remove the skewers and serve on a hot plate1 garnished with parsley4 ,,fried ,,kidneys ,cut in halves1 skin1 sprinkle with salt and red pepper1 and fry one minute in a spider1 with no additional fat4 ,serve with dry toast4 ,,kidneys ,,en ,,brochette ,cut the kidneys into small squares after parboiling and skinning4 ,string on small steel skewers with small squares of bacon alternating4 ,broil or fry or cook in the oven1 dredging with flour or not1 as preferred4 ,if the bacon is not very fat1 soak the kidneys in olive oil a few moments before stringing4 ,serve on the skewers4 ,,crumbed ,,kidneys ,parboil1 drain1 wipe1 and split the kidneys1 keeping them open with skewers4 ,season with pepper and salt1 brush with oil1 roll in crumbs1 and broil1 fry1 or cook in a very hot oven4 ,make a sauce of melted butter1 lemon-juice1 and minced parsley1 and pour over them if desired4 ,,devilled ,,kidneys ,parboil1 drain1 wipe1 and slice the kidneys4 ,make a marinade of three tablespoonfuls of olive-oil1 one of vinegar1--tarragon vinegar or lemon-juice may be used1--a teaspoonful of mustard1 salt1 and red pepper4 ,dip the sliced kidneys in this dressing and broil4 ,minced parsley is a pleasant addition to the marinade4 ,after dipping in the dressing1 they may be rolled in crumbs and fried4 ,serve plain1 or with a sauce of melted butter1 lemon-juice1 and minced parsley1 or with the remaining marinade heated and poured over the kidneys4 ,,kidney ,,and ,,bacon ,parboil and slice mutton or lamb kidneys4 ,fry brown in bacon fat and serve on dry toast with the bacon4 ,,stewed ,,beef ,,kidney ,parboil1 drain1 wipe1 and cut into dice4 ,cook five minutes in boiling water1 drain1 add a small onion1 grated1 a pinch of sage1 and a cup of water4 ,bring to the boil once more1 add a pinch of salt1 and two hard-boiled eggs1 cut fine4 ,thicken with one tablespoonful of cornstarch1 rubbed smooth in a little cold water4 ,serve on toast4 ,,kidneys ,a ,,la ,,terrapin ,parboil1 drain1 wipe1 and cut into dice4 ,reheat in cream sauce1 to which hard-boiled eggs1 cut fine1 and minced parsley are added4 ,serve on toast4 ,,broiled ,,kidneys--,,maitre ,d',,hotel ,use veal or lamb kidneys4 ,plunge for an instant into boiling water1 skim out1 and wipe dry4 ,split down the middle without cutting through1 skin1 and run a skewer through each to keep flat4 ,broil as usual4 ,when brown1 remove the skewers1 lay on a hot platter1 pour over melted butter1 add a squeeze of lemon-juice1 and sprinkle with chopped parsley4 ,kidneys and liver must be cooked very quickly1 as long cooking makes them tough4 ,,minced ,,lamb ,,with ,,poached ,,eggs ,chop cold roast lamb very fine4 ,season with salt1 pepper1 and a bit of mint4 ,reheat in the gravy1 or in water1 adding a little butter1 or in a cream sauce4 ,spread thinly on thin slices of dry buttered toast1 slip a poached egg on each slice1 and serve at once1 sprinkled with pepper and minced parsley4 ,,broiled ,,lamb',s ,,liver ,cut the liver in thin slices1 cover with olive oil1 and soak half an hour4 ,drain1 season with salt and pepper1 dip in crumbs1 and broil4 ,finish as for ,broiled ,kidneys4 ,,calf',s ,,liver ,,and ,,bacon ,cook the bacon first1 skim out1 and put the slices of liver1 dredged with flour and seasoned with salt1 into the hot fat4 ,cook very quickly4 ,,liver ,a ,,la ,,creme ,parboil calf's liver1 drain1 wipe1 and cut into dice or chop coarsely4 ,reheat in a cream sauce1 seasoning with salt and pepper4 ,minced parsley1 lemon-juice1 or finely cut capers may be added to the sauce4 ,serve on toast4 ,cold cooked liver may be used in this way4 ,,liver ,,hash ,equal parts of cold cooked liver and cold potatoes1 cut fine4 ,reheat in a frying-pan1 adding butter and boiling water as necessary4 ,almost any cold cooked meat may be used in this way4 ,,baked ,,hash ,butter a shallow baking-dish1 pile in the hash loosely1 smooth the top1 dot with butter1 and bake until brown and crisp4 ,turn out on a platter or serve in the dish1 a fresh napkin or a paper frill being arranged around the dish4 ,,liver ,,boulettes ,chop cold cooked liver fine4 ,reheat in a very thick cream sauce1 well seasoned4 ,cool1 shape into small flat cakes1 dip in egg and crumbs1 and fry brown4 ,,liver ,,and ,,bacon ,,balls ,cold cooked liver cut fine and half as much cooked bacon1 chopped4 ,shape into small flat cakes1 using a raw egg to bind if necessary4 ,dip in egg and crumbs and fry brown4 ,,meat ,,and ,,rice ,,balls ,one cupful of cold cooked rice1 one cupful of finely chopped cooked meat1--any kind1 or several kinds1--a pinch of salt1 a dash of pepper1 two tablespoonfuls of butter1 half a cupful of milk1 and one egg4 ,put the milk on to boil1 add the rice1 meat1 and seasoning4 ,when it boils1 add the egg1 well beaten1 and stir one minute4 ,take from the fire1 cool1 form into small flat cakes1 dip in egg and crumbs1 and fry brown4 ,may be prepared the day before using4 ,,fried ,,salt ,,pork ,cut in thin slices1 freshen in cold water gradually brought to the boil4 ,drain1 wipe1 trim off the rind1 roll in flour1 and fry4 ,when brown1 put on a hot platter and make a cream sauce1 using the fat in the pan4 ,fried salt pork with cream sauce poured over it is a venerable ,new ,england dish of some three centuries' standing4 ,,philadelphia ,,scrapple ,use the head1 heart1 and feet of fresh pork4 ,boil until the flesh slips from the bone4 ,cool1 take out the bones and gristle1 and chop the meat fine4 ,set aside the water in which the meat was cooked1 and when cold take the cake of fat from the surface4 ,bring the liquor to the boil once more1 add the chopped meat1 and when at a galloping boil1 sprinkle in1 slowly1 enough corn-meal to make a thick mush4 ,cook slowly for an hour or more4 ,pour into a pan wet with cold water and let stand in a cold place over night4 ,turn out on a platter1 cut in half-inch slices1 and fry4 ,,sausage ,prick the skins with a needle or fork to prevent bursting4 ,cover with boiling water1 parboil five minutes1 drain1 wipe1 and fry as usual4 ,the sausage meat is made into small flat cakes1 dredged with flour and fried4 ,bread crumbs may be used in making the sausage cakes if desired4 ,if the cakes do not hold together readily1 add a little beaten egg4 ,,baked ,,sausage ,prick the sausages and lay each one on a strip of buttered bread its own length and width4 ,arrange in a baking-pan and bake in a very hot oven till the sausages are brown and the bread crisp4 ,,sausages ,,baked ,,in ,,potatoes ,prick medium-sized sausages and brown quickly in a spider4 ,take out and keep warm4 ,core large potatoes1 draw the sausages through the cores1 and bake4 ,a pleasant surprise for the person peeling the potato4 ,,broiled ,,sweetbreads ,parboil1 in slightly acidulated water1 for five minutes1 then throw into cold water4 ,remove pipes and fibres and let cool--the colder the better4 ,split1 rub with melted butter1 season with pepper and salt1 and broil or fry4 ,they may also be dipped in egg and crumbs and fried or broiled4 ,serve on a hot platter4 ,a sauce of melted butter1 lemon-juice1 and minced parsley is a pleasing accompaniment4 ,,fried ,,tripe ,tripe as it comes from the market is already prepared4 ,wash thoroughly1 boil until tender1 drain1 and cool4 ,cut into strips1 season with salt and pepper1 dip in egg and crumbs1 and fry in butter or drippings until brown4 ,it may be prepared for frying the day before and kept in a cool place4 ,breaded tripe may also be broiled on a buttered gridiron4 ,,fricasseed ,,tripe ,cut a pound of tripe in narrow strips1 add a cupful of water1 a piece of butter the size of an egg1 and a tablespoonful of flour1 rubbed smooth in a little cold water4 ,season with salt and simmer thirty minutes4 ,serve very hot1 on toast if desired4 ,,tripe ,a ,,la ,,lyonnaise ,one pound of cooked tripe cut into inch squares1 two tablespoonfuls of butter1 one tablespoonful of chopped onion1 one tablespoonful of vinegar1 salt and pepper to taste4 ,put the butter and onion in a frying-pan4 ,when the onion turns yellow1 add the tripe and seasoning1 boil up once more1 and serve immediately1 on toast4 ,,tripe ,a ,,la ,,poulette ,fry a chopped onion in three tablespoonfuls of butter4 ,when brown1 add a pound of tripe1 cut into dice1 season with salt and paprika1 and fry until the mixture is partially dry4 ,add a heaping tablespoonful of flour1 and when the butter has absorbed it1 add slowly two cupfuls of stock or milk and a slight grating of nutmeg4 ,simmer till the tripe is tender4 ,beat together one tablespoonful of melted butter and one tablespoonful of lemon-juice1 stir into the well-beaten yolks of two eggs1 take the tripe from the fire1 mix thoroughly1 and serve at once4 ,,minced ,,veal ,,and ,,eggs ,chop cold cooked veal very fine4 ,add hard-boiled eggs cut fine1 one to each two cupfuls of meat4 ,reheat in hot water1 adding melted butter1 or in a cream sauce4 ,a bit of green pepper1 parsley1 grated onion1 pimento1 or capers finely cut may be used for flavoring4 ,other meats may be prepared in the same way4 ,,substitutes ,,for ,,meat ,certain things are well suited to replace meat at the breakfast table4 ,it is a good idea to bar out the potato1 unless in hash1 for the simple reason that the humble vegetable appears at dinner about three hundred and sixty-five days in the year1 and even a good thing may be worked to death4 ,americans have been accused1 not altogether unjustly1 of being potato mad4 ,potato left-overs can be used at luncheon1 if not in hash for breakfast4 ,,fried ,,eggplant ,slice the eggplant in slices one third of an inch thick1 pare1 put into a deep dish1 and cover with cold water well salted4 ,soak one hour4 ,drain1 wipe1 dip in egg and crumbs1 and fry brown4 ,,broiled ,,mushrooms ,choose large1 firm mushrooms4 ,remove the stems1 peel1 wash1 and wipe dry4 ,rub with melted butter and broil4 ,serve with a sauce made of melted butter1 lemon-juice1 and minced parsley4 ,,fried ,,mushrooms ,prepare as above1 dip in egg and crumbs1 and fry in deep fat4 ,or saute in butter in the frying-pan4 ,breaded mushrooms may be broiled if dipped in melted butter or oil before broiling4 ,,baked ,,mushrooms ,prepare as above4 ,place in a shallow earthen baking-dish1 hollow side up1 sprinkle with salt and pepper1 and place a small piece of butter on each4 ,baste with melted butter and a few drops of lemon-juice4 ,serve very hot1 on buttered toast4 ,,grilled ,,mushrooms ,cut off the stalks1 peel1 and score lightly the under side of large1 firm1 fresh mushrooms4 ,sprinkle with pepper and salt and soak a few moments in oil4 ,drain and broil4 ,serve with lemon quarters and garnish with parsley4 ,,french ,,toast ,make a batter of two eggs1 well beaten1 a cupful of milk1 a tablespoonful of melted butter1 and spice or grated lemon- or orange-peel to flavor4 ,dip the trimmed slices of bread in this batter and fry brown in butter4 ,,corn ,,oysters ,two cupfuls of green corn1 grated1 half a cupful of milk1 one cupful of sifted flour1 two eggs1 a teaspoonful of salt and one tablespoonful each of butter and lard4 ,beat the yolks of the eggs1 add the milk1 then the flour and salt4 ,beat to a smooth batter1 add the corn1 then beat again1 adding the well beaten whites of the eggs last4 ,put the lard and butter into a frying-pan1 and when very hot put in the batter by small spoonfuls4 ,brown on one side1 then turn4 ,if the batter is too thick1 add a little more milk4 ,the thinner the batter1 the more delicate and tender the oysters will be4 ,canned corn may be used1 if it is chopped very fine1 but it is not so good4 ,by scoring deeply with a sharp knife each row of kernels on an ear of corn1 the pulp may be pressed out with a knife4 ,the corn may be cut from the cob and chopped1 but the better way is to press out the pulp4 99 99 99 99 99 ,regardless of the allurements of wood and field1 it is always safest to buy mushrooms at a reliable market4 ,so many people are now making a business of raising them that they are continually getting cheaper4 ,the silver spoon test is absolutely worthless4 ,in fact1 the only sure test is the risky one3 ,eat it1 and if you live it's a mushroom--if you die it's a toadstool4 ,however1 when buying mushrooms of a reliable dealer1 one takes practically no risk at all1 and1 even at the highest price1 a box of mushrooms is much cheaper than a really nice funeral4 ,,eggs ,various rules have been given for testing the freshness of eggs1 but there is only one which is reliable1 and it is1 perhaps1 the most simple of all4 ,it is merely this3 open the egg and look at the contents in a strong light4 ,it is better to hold it near the eyes and at the same time take a deep breath inward4 ,strictly fresh eggs come from the country sometimes with the date of their appearance stamped indelibly in purple on the egg4 ,this is done by giving the hens chopped calendars with their meals4 ,care should be taken1 however1 to furnish this year's calendar4 ,nobody wants an egg with a last-year's date on it and the error is likely to disarrange the digestion of the hen4 ,eggs flavored with onions or tomatoes are secured by turning the hens into a neighbor's vegetable garden4 ,a certain florist feeds his unsold roses to his hens and sells rose-flavored eggs to his customers at a fancy price4 ,the hint is well worth remembering4 ,violet-flavored eggs might be had1 doubtless1 in the same way4 ,at a formal breakfast1 all precautions should be taken to insure the freshness of the eggs4 ,a conscientious hostess would be very much mortified if she served chicken out of its proper course4 ,,poached ,,eggs ,use a skillet1 or muffin-rings placed in a pan of water1 not too deep4 ,the water should barely cover the eggs4 ,bring the water to the boiling point1 drop in the eggs carefully1 one at a time1 and remove from the fire immediately4 ,cover the pan and let stand until cooked4 ,a teaspoonful of lemon-juice or vinegar in the water will keep the whites firm and preserve the shape of the eggs4 ,poached eggs are usually served on thin slices of buttered toast4 ,take up with a skimmer and let drain thoroughly before placing on the toast4 ,sprinkle with salt and pepper4 ,as every other writer who has given directions for poaching eggs has said that the beauty of a poached egg is for the yolk to be seen blushing through the veiled white1 the author of this book will make no allusion to it4 ,,scrambled ,,eggs ,put two heaping tablespoonfuls of butter into a frying-pan4 ,when it sizzles1 break into it quickly six fresh eggs and mix thoroughly with a silver spoon for two minutes without stopping4 ,season with salt and pepper and a slight grating of nutmeg if desired4 ,scrambled eggs should be thick and creamy4 ,,scrambled ,,eggs--,,ii ,beat the eggs thoroughly1 add one teaspoonful of cold water or milk for each egg and beat again4 ,cook as above4 ,,scrambled ,,eggs ,,with ,,asparagus ,,tips ,have one cupful of cold cooked asparagus tips ready4 ,in boiling asparagus its color will keep better if the smallest possible pinch of baking soda be added to the water4 ,it should be cooked quickly in an uncovered saucepan4 ,prepare the eggs as for ,scrambled ,eggs--,,ii1 and when they begin to thicken1 put in the asparagus tips and stir until the eggs are done4 ,one half cupful of the asparagus tips to each three eggs is about the right proportion1 but more may be added if desired4 ,in making scrambles1 allow one egg for each person and one extra for each three persons4 ,,scrambled ,,eggs ,,with ,,dried ,,beef ,one cupful of minced dried beef1 which has been soaked in boiling water for five minutes4 ,put it into melted butter1 stir till the butter sizzles1 then pour over six or seven-well-beaten eggs4 ,stir till the eggs are smooth and creamy4 ,serve at once4 ,any scramble may be served on toast if desired4 ,,fried ,,eggs ,three tablespoonfuls of butter in the frying-pan4 ,when it sizzles1 slip in the broken eggs carefully1 one at a time4 ,tip the pan and baste with the melted butter while cooking4 ,if wanted crisp on both sides1 turn the eggs over when the under side is done4 ,wet in cold water the saucer on which an egg is broken and the egg will not stick to it1 but will slip easily into the pan4 ,olive oil may be used instead of butter1 but the pan must be covered during the cooking1 as the oil spatters4 ,,fried ,,eggs ,,au ,,beurre ,,noir ,fry eggs as above1 using butter or oil4 ,when done1 skim out1 add more butter or oil to that in the pan1 season with salt1 pepper1 vinegar1 or lemon-juice1 and let brown4 ,when the butter is brown pour it over the fried eggs and serve4 ,,eggs ,a ,,la ,,creme ,make a cream sauce1 using one tablespoonful of butter1 two of flour1 two cupfuls of milk1 and pepper and salt to season4 ,when the sauce is thick and creamy1 add hard-boiled eggs coarsely chopped1 and serve at once on toast4 ,sprinkle with chopped parsley4 ,,eggs ,a ,,la ,,tripe ,fry two sliced onions in butter1 but do not brown4 ,stir in one cupful of milk or cream and enough flour to thicken1 rubbed smooth in a little of the cream or milk4 ,season with salt1 white pepper1 and a bit of grated nutmeg4 ,stir till thick1 then add eight hard-boiled eggs1 sliced crosswise4 ,heat thoroughly and serve4 ,,eggs ,,au ,,miroir ,butter a stone platter that will stand the heat of the oven4 ,break into it carefully enough fresh eggs to cover it1 taking care not to break the yolks4 ,place in the oven till the eggs are set4 ,sprinkle with salt and pepper and minced parsley and serve at once4 ,,eggs ,,with ,,creamed ,,celery ,make the cream sauce and put into it enough boiled celery1 coarsely cut1 to serve as a vegetable4 ,spread on buttered toast and lay a poached egg on each slice4 ,the tough1 unsightly portions of celery stalks may be used in this way4 ,,chicken ,,liver ,,scramble ,use one cupful of chopped cooked chicken livers and six or seven well-beaten eggs4 ,prepare like other scrambles4 ,,cheese ,,scramble ,one half cupful of grated ,american cheese and six well-beaten eggs4 ,mix the cheese with the eggs before cooking4 ,,eggs ,a ,,la ,,paysanne ,put one half cupful of cream into a baking-dish1 break into it six fresh eggs1 and place in the oven till the eggs are set4 ,sprinkle with salt and pepper1 minced parsley1 and sweet green pepper4 ,,eggs ,a ,l',,aurore ,make the cream sauce and add to it the shredded whites of six or eight hard-boiled eggs4 ,spread on buttered toast and rub the yolks through a sieve1 sprinkling each slice of toast with the powdered yolk4 ,sometimes called ,eggs a la ,goldenrod4 ,,oyster ,,scramble ,one cupful of oysters1 cut fine4 ,pour boiling water over1 drain on a fine sieve1 and add six or seven well-beaten eggs4 ,prepare as other scrambles4 ,,mushroom ,,scramble ,one cupful of cooked mushrooms1 cut fine1 six or eight well-beaten eggs4 ,serve on toast4 ,,lobster ,,scramble ,one cupful of cold cooked lobster1 six or eight well-beaten eggs4 ,mix before putting into the hot butter4 ,,tomato ,,scramble ,one cupful of stewed and strained tomato1 or of fresh tomato peeled and rubbed through a sieve1 six or eight well-beaten eggs4 ,mix before putting into the hot butter4 ,,green ,,pea ,,scramble ,one cupful of cold cooked green peas1 six or seven well-beaten eggs4 ,mix before beginning to cook4 ,,ham ,,scramble ,one cupful of cold boiled ham1 minced1 mixed with eight well-beaten eggs4 ,a little grated onion is an improvement4 ,,bacon ,,scramble ,fry one cupful of shredded bacon until partially cooked1 drain off part of the fat1 add six or seven well-beaten eggs1 and finish cooking1 stirring constantly4 ,a little grated onion may be added with the eggs4 ,,crab ,,scramble ,one cupful of cooked shredded crab-meat1 six or seven well-beaten eggs4 ,shredded green peppers may be added at pleasure4 ,the canned crab-meat is nearly as good as the fresh4 ,,shrimp ,,scramble ,one cupful of finely cut cooked shrimps1 six or seven well-beaten eggs4 ,green peppers may be added4 ,canned shrimps may be used4 ,,kidney ,,scramble ,one cupful of cold cooked kidneys1 cut fine1 six or seven well-beaten eggs4 ,prepare like other scrambles4 ,,sausage ,,scramble ,one cupful of cooked sausage-meat1 finely minced1 mixed with six or seven well-beaten eggs before cooking4 ,or1 use uncooked sausage-meat and prepare like ,bacon ,scramble4 ,,sardine ,,scramble ,add the juice of half a lemon to one cupful of finely cut sardines4 ,use the oil from the can instead of butter4 ,beat six or seven eggs thoroughly and mix with the sardines before cooking4 ,,tongue ,,scramble ,one cupful finely minced cooked tongue1 six or eight well-beaten eggs4 ,season with grated onion1 shredded green pepper1 or minced parsley4 ,,eggs ,,with ,,fine ,,herbs ,use a heaping tablespoonful of minced parsley1 chives1 and tarragon to eight well-beaten eggs1 mixing before putting into the hot butter4 ,,mexican ,,eggs ,split three sweet green peppers1 lengthwise1 and take out the seeds4 ,fry two minutes in very hot butter4 ,fry six very thin slices of ham and place on slices of toast1 lay the peppers over the ham1 and put a fried or a poached egg on each slice4 ,,spanish ,,eggs ,cook together one cupful of stewed and strained tomato1 one bean of garlic1 finely minced1 one chopped onion1 and two sweet green peppers1 seeded and chopped4 ,cook gently till reduced one half4 ,spread on thin slices of toast and lay a fried or poached egg on each slice4 ,,creamed ,,chicken ,,and ,,poached ,,eggs ,make a cream sauce1 add one cupful of minced cooked chicken1 spread on toast1 and lay a poached egg on each slice4 ,,boiled ,,eggs--,i ,put the eggs into a saucepan of cold water and bring to the boil4 ,boil one minute and serve at once4 ,,boiled ,,eggs--,,ii ,have a saucepan of water at a galloping boil4 ,drop in the eggs carefully1 cover1 and let stand till the eggs are cool enough to handle4 ,they will be perfectly cooked and much more easily managed than if the shells were piping hot4 ,,eggs ,,in ,,crusts ,cut stale bread into slices an inch thick4 ,scoop out the centres of each slice and remove the crust4 ,rub with butter1 drop an egg into each cavity1 and put in a hot oven till the eggs are set4 ,,eggs ,,in ,,ramekins ,butter ramekins or custard cups4 ,drop an egg into each cup and place in a hot oven till the egg is set4 ,this method of cooking eggs may be endlessly varied by filling the cups half full of minced meat1 fish1 seasoned crumbs1 creamed vegetables1 or anything else which combines well with eggs4 ,anything used in a scramble or an omelet may be placed in the bottom of the ramekin4 ,if too dry1 moisten with cream1 milk1 or water4 ,the egg may be sprinkled with crumbs and dotted with butter4 ,grated cheese and minced parsley may be added at pleasure4 ,a left-over which is otherwise hopeless may often be used advantageously in a ramekin with an egg4 ,the small individual dishes are pleasing1 when served on a fresh doily4 ,lacking the individual dishes1 or for variety1 a stoneware platter1 or a baking-dish may be half filled with the mixture and the eggs broken on top4 ,,baked ,,eggs ,,with ,,cheese ,make toast and hollow the slices slightly in the centre4 ,mix grated cheese to a paste with milk and spread over the toast4 ,arrange on a stoneware platter or in a baking-dish1 break an egg over each slice1 sprinkle with more cheese1 and place in a hot oven till the eggs are set4 ,,baked ,,eggs ,,with ,,ham ,make the cream sauce and add to it one cupful of cold cooked ham1 finely minced4 ,butter custard cups1 break an egg into each1 and stand in a pan of hot water in the oven till the eggs are firm4 ,spread the minced ham on a platter or on slices of toast1 and turn the eggs on to it4 ,sprinkle with salt1 pepper1 and minced parsley4 ,,coddled ,,eggs ,allow four tablespoonfuls of milk for each egg4 ,beat together thoroughly1 cook in a double boiler till creamy1 and serve on toast4 ,,eggs ,,and ,,mushrooms 7,may ,irwin's ,recipe7 ,one pound of fresh mushrooms cleaned well in several waters1 and wiped dry4 ,put into a saucepan with two ounces of butter1 half a teaspoonful of salt1 and a dash of white pepper4 ,set over the fire till thoroughly hot1 then turn into a shallow baking-dish1 and break over them six eggs4 ,sprinkle with stale bread crumbs1 dot with butter1 dust with salt and pepper1 and bake in a hot oven till the eggs are set4 ,serve on buttered toast4 ,,eggs ,,in ,,ambush ,scoop out the crumb from stale rolls1 first cutting an even slice off the top4 ,toast or fry the shells thus made1 or rub freely with butter and set into a piping hot oven until crisp and brown4 ,drop a fresh egg into each shell1 add a little minced parsley or a teaspoonful of cream1 if desired1 or any preferred seasoning of minced fish1 or meat1 or vegetable4 7,see ,eggs in ,ramekins47 ,bake in a hot oven till the eggs set1 put on the covers1 and serve4 ,a pleasant surprise for the person who expects to find only a roll4 ,,eggs ,a ,,la ,,maitre ,d',,hotel ,make a sauce of half a cupful of melted butter1 the juice of half a lemon1 and a teaspoonful of minced parsley4 ,cut hard-boiled eggs in slices lengthwise1 arrange on buttered toast1 and pour the sauce over the eggs1 or1 pour over poached eggs on toast just before serving4 ,,poached ,,eggs ,,on ,,anchovy ,,toast ,work a teaspoonful of anchovy paste1 or more1 if desired1 into half a cupful of butter4 ,spread on thin slices of crisp toast and lay a poached egg on each slice4 ,,eggs ,,sur ,,le ,,plat ,beat the whites of eggs to a stiff froth1 spread on a buttered platter1 and make hollows in the froth with a spoon4 ,in these hollows drop carefully the unbroken yolks4 ,sprinkle with salt and pepper and place in a hot oven until the eggs are set4 ,,birds' ,,nests ,use recipe for ,eggs sur le ,plat4 ,arrange in ramekins or on slices of toast4 ,,eggs ,,baked ,,in ,,tomatoes ,cut off a slice from the top 7blossom end71 of a small1 ripe1 well-shaped tomato4 ,with a silver spoon scoop out the pulp carefully1 sprinkle the inside with salt and drain for a few moments1 upside down4 ,put a tablespoonful of seasoned bread crumbs in the bottom of the tomato1 break a fresh egg into it1 sprinkle with salt and pepper1 and place in a hot oven until the egg is set4 ,prepare one tomato for each person4 ,,swiss ,,eggs ,rub a stoneware platter thickly with butter1 cover it with very thin slices of fresh ,gruyere cheese1 break fresh eggs upon the cheese1 sprinkle with grated nutmeg1 pepper1 and salt1 pour half a cupful of cream over the eggs1 sprinkle with the cheese1 grated1 and bake about a quarter of an hour in a hot oven4 ,serve on the same platter on which the eggs were baked4 ,,chicken ,,scramble ,use one cupful of cold cooked chicken1 shredded or chopped1 to seven well-beaten eggs1 and prepare like other scrambles4 ,a bit of green pepper or of chopped pimento is an agreeable addition4 ,,eggs ,a ,,la ,,bonne ,,femme ,fry two sliced onions brown in butter1 then add a tablespoonful of vinegar4 ,butter a platter1 spread the fried onions over it1 break upon it six fresh eggs1 sprinkle with crumbs1 dot with butter1 and bake in a hot oven until the eggs are set4 ,,eggs ,a ,,la ,,bourgeoise ,cut slices of bread half an inch thick and trim off the crust1 lay on a buttered platter1 and sprinkle with grated cheese4 ,beat eggs enough to cover the bread1 season with salt and pepper and grated nutmeg1 pour over the bread and bake in a moderate oven until the eggs are set4 ,,eggs ,a ,,la ,,st4 ,,catherine ,select smooth1 shapely potatoes and bake until soft4 ,cut in halves lengthwise and scoop out a part of the pulp4 ,break an egg into each half1 sprinkle with salt and pepper1 add a teaspoonful of cream to each egg and bake in a moderate oven until the eggs are set4 ,in the meantime1 beat the white of an egg to a stiff froth1 and work gradually into it the potato pulp which has been scooped out4 ,heap roughly over the baked eggs and keep in the oven till well puffed and brown4 ,a little grated cheese or minced parsley may be sprinkled over the top4 ,,eggs ,,in ,,peppers ,cut a thin slice from the stem end of a green pepper and take out the seeds4 ,cut a slice from the smaller end1 so that the pepper may stand straight1 and put on a slice of buttered toast4 ,make a small hollow in the toast under the pepper and break an egg into each one4 ,bake until the eggs are set4 ,,eggs ,,poached ,,in ,,milk ,butter a frying-pan1 add a pint of milk1 and bring the milk to a boil4 ,slip in fresh eggs1 one at a time1 and poach as usual4 ,skim out1 season with salt and pepper1 and put each egg on a slice of buttered toast4 ,pour the milk over and serve immediately4 ,,eggs ,a ,,la ,,washington ,lay a slice of fresh fried tomato on each slice of buttered toast4 ,on each slice of tomato arrange some shredded sweet pepper1 fried4 ,lay a poached egg on each slice1 and sprinkle with parsley and sweet pepper minced together4 ,,pimento ,,scramble ,use the scarlet pimentos which come in cans4 ,chop rather coarsely and use half a cupful to each four eggs4 ,prepare like other scrambles4 ,,eggs ,a ,,la ,,espagnole ,make a cream sauce and add to it half a cupful of shredded pimentos4 ,spread over buttered toast and put a poached egg on each slice4 ,,codfish ,,scramble ,use one cupful of shredded salt cod which has been freshened1 and seven well-beaten eggs4 ,salt ,mackerel1 ,finnan ,haddie1 ,smoked ,salmon1 or other salt fish may be used4 ,clams1 ,caviare1 ,herring1 ,sturgeon1 and many other left-overs are also acceptable4 ,,steamed ,,eggs ,break fresh eggs into buttered custard cups and steam until set4 ,,baked ,,eggs ,,on ,,rashers ,,of ,,bacon ,have ready some thin slices of bacon fried until transparent1 but not crisp4 ,lay two strips of bacon on each slice of toast1 arrange in a baking-pan1 break an egg over each slice of toast1 and bake until the egg is set4 ,,scrambled ,,eggs ,,in ,,cups ,prepare stale rolls as for ,eggs in ,ambush1 but bake the buttered rolls until crisp and brown4 ,fill with scrambled eggs and serve immediately4 ,,rice ,,scramble ,use a cupful of cold cooked rice and eight well-beaten eggs and proceed as for other scrambles4 ,a little milk or water may be necessary4 ,,surprise ,,eggs ,boil fresh eggs four minutes1 skim out1 plunge into cold water for an instant1 then remove the shells4 ,dip each egg into egg and crumbs1 then fry in deep fat4 ,,japanese ,,eggs ,spread hot boiled rice on a platter1 season with melted butter1 lemon-juice1 and minced parsley4 ,poach six eggs and arrange them on the rice4 ,,rumbled ,,eggs ,beat three fresh eggs with two tablespoonfuls of butter1 and add a teaspoonful of milk4 ,stir over a moderate fire until it puffs up1 then serve at once on buttered toast4 ,,eggs ,a ,,la ,,waldorf ,beat six eggs with half a cupful of cream1 half a teaspoonful of salt1 and a sprinkle of pepper4 ,cut two large mushrooms into dice and fry one minute in two tablespoonfuls of butter4 ,pour the egg mixture over the mushrooms and stir rapidly until it begins to thicken1 then take from the fire and beat until smooth and creamy4 ,serve at once on buttered toast4 ,,whipped ,,eggs ,beat six eggs separately1 the whites to a stiff froth4 ,mix thoroughly1 season with salt and pepper1 and pour into two quarts of salted water at a galloping boil4 ,stir one minute1 then drain through a fine sieve4 ,serve on buttered toast and garnish with crisp rashers of bacon4 ,,escalloped ,,eggs ,make the cream sauce4 ,have ready eight hard-boiled eggs and some dried bread crumbs4 ,butter ramekins1 put in a layer of crumbs1 then sliced eggs1 then butter in tiny dots1 then sauce1 and so on1 until the dish is full1 having crumbs and butter on top4 ,a little grated cheese may be sprinkled over the top4 ,if too dry1 moisten with a little milk or cream4 ,bake until brown4 ,,poached ,,eggs ,,with ,,creamed ,,salmon ,make a cream sauce and reheat in it either canned salmon1 or a cupful of salt or smoked salmon4 ,spread on buttered toast and lay a poached egg on each slice4 ,sprinkle with minced parsley and garnish with lemon quarters4 ,,eggs ,a ,,la ,,martin ,boil six eggs four minutes1 plunge into cold water1 then remove the shells4 ,arrange in a baking-dish1 or in ramekins1 cover with cream sauce1 sprinkle with bread crumbs and a little grated cheese1 dot with butter1 and bake until brown4 ,,omelets ,to make an omelet1 you must first break eggs4--,french ,proverb4 ,so many different methods for making omelets are given1 in works of recognized authority1 that it seems as if any one who had an egg and an omelet pan could hardly go amiss4 ,yet failures are frequent1 as every omelet-maker knows4 ,french writers say positively that no liquid of any sort must be added to an omelet--that it contains eggs and eggs alone1 beaten just enough to break the yolks4 ,american authorities add milk or water1 or beat the eggs separately1 the whites to a stiff froth4 ,one of them makes a clear distinction between an omelet and a puffy omelet2 the puffy omelet1 of course1 being made by folding in the stiffly beaten whites before cooking4 ,some say milk makes it tough1 and others say water makes it stringy4 ,suffice it to say1 however1 that a perfect omelet is a matter of experience and a deft hand4 ,all writers agree that small omelets are more easily made than large ones1 and it is better to do it twice or even three times than to have too many eggs in one omelet4 ,below are given the various methods1 from which the would-be omelet-maker may choose4 ,all of them have the stamp of good authority4 ,,omelet--,i ,beat six eggs well1 yolks and whites together4 ,put two tablespoonfuls of butter into a frying-pan4 ,when it is hot1 pour in the beaten eggs1 which have been seasoned with salt and pepper4 ,with a fork1 draw the cooked egg from the outside of the pan to the centre4 ,as soon as it is all thick1 lift half of the omelet on to a plate1 and turn the other half over it4 ,it should be turned while the centre is still soft1 and the fire should not be too hot4 ,,omelet--,,ii ,break the eggs into a bowl1 add as many tablespoonfuls of cold water as there are eggs4 ,beat the eggs well1 then season with salt and pepper1 and pour into a thin1 smooth frying-pan which contains a tablespoonful of melted butter4 ,with a thin knife lift the cooked portion of the egg and allow the uncooked portion to run down into the butter1 meanwhile gently rocking the pan back and forth4 ,when creamy1 begin at the side of the pan nearest the handle and roll the omelet1 using a little butter if needed4 ,,omelet--,,iii ,prepare as above1 using milk instead of water4 ,,omelet--,,iv ,separate the whites and yolks of the eggs4 ,beat the yolks till thick and lemon colored and the whites until they stand alone4 ,fold together carefully1 seasoning with salt and pepper1 and adding a tablespoonful of cold water for each egg4 ,have two tablespoonfuls of butter in the frying-pan4 ,when it is hot1 pour in the egg mixture and let stand until the egg is set around the edge and a knife plunged into the centre comes out nearly clean4 ,then set the pan into the oven till the omelet puffs4 ,score slightly across the middle with a sharp knife1 fold1 and serve at once on a hot platter4 ,,omelet ,,aux ,,fines ,,herbes ,prepare ,omelet ,i1 and mix a tablespoonful of chopped parsley and chives with the eggs before cooking4 ,,pea ,,omelet ,prepare ,omelet ,i4 ,as soon as the eggs are in the frying-pan1 add a cupful of cooked and drained peas1 arranging carefully in the outermost half so that the other portion will fold over it4 ,finish as usual4 ,,omelet ,,with ,,asparagus ,,tips ,have ready one cupful of cooked and drained asparagus tips4 ,prepare according to directions given for ,pea ,omelet4 ,,mushroom ,,omelet ,use fresh mushrooms1 if possible4 ,fry1 and drain on brown paper4 ,when the eggs are in the frying-pan1 spread the mushrooms on the outermost half of the omelet1 so that the other portion will fold over it4 ,finish as usual4 ,,omelet ,,with ,,tomato ,,sauce ,spread the outermost half of an omelet with tomato sauce1 fold1 and finish as usual4 ,,omelet ,,au ,,fromage ,prepare ,omelet ,i1 adding half a cupful of grated ,parmesan cheese1 or dried and grated ,american cheese1 to the egg mixture4 ,,ham ,,omelet ,have ready one cupful of cooked ham1 very finely minced4 ,spread on half of the omelet and fold the other part over it4 ,,oyster ,,omelet ,one cupful of cooked oysters1 minced or not1 as preferred4 ,lay on half of the omelet and fold4 ,,clam ,,omelet ,see ,oyster ,omelet4 ,,shrimp ,,omelet ,one cupful of cooked and shredded shrimps4 ,see ,oyster ,omelet4 ,,crab ,,omelet ,one cupful of minced cooked crab meat4 ,see ,oyster ,omelet4 ,,lobster ,,omelet ,one cupful of cooked and shredded lobster4 ,see ,oyster ,omelet4 ,,tomato ,,omelet ,one half cupful of stewed and strained tomatoes1 or of fresh tomatoes peeled and rubbed through a sieve4 ,spread on the outermost half of the omelet1 sprinkle with salt and pepper1 and fold4 ,,dried ,,beef ,,omelet ,one cupful of dried beef1 shredded or minced4 ,cook five minutes in boiling water1 drain in a cloth1 spread on the outermost half of the omelet1 and fold4 ,,kidney ,,omelet ,cut the kidneys into inch pieces1 fry1 drain1 and finish as for ,mushroom ,omelet4 ,,chicken ,,liver ,,omelet ,one cupful of cooked chicken livers1 cut in small pieces4 ,see ,oyster ,omelet4 ,,sausage ,,omelet ,spread the outer portion of an omelet with cooked sausage meat and fold as usual4 ,,sardine ,,omelet ,rub to a paste with melted butter and lemon-juice enough sardines to make half a cupful4 ,spread thinly on the outer half of an omelet1 and fold4 ,,cheese ,,omelet ,,ii ,spread one cupful of grated cheese1 ,swiss1 ,american1 or ,parmesan1 on the outer portion of an omelet when the eggs are first put in the pan4 ,cook and fold as usual4 ,,blazing ,,omelet ,make a plain omelet4 ,pour over it rum1 kirsch1 or brandy1 ignite1 and send to the table blazing4 ,serve as soon as the fire has gone out4 ,,bacon ,,omelet ,cook a plain omelet in bacon fat instead of in butter and garnish with crisp rashers of bacon4 ,,bacon ,,omelet ,,ii ,fry one cupful of minced bacon until crisp1 drain off the fat1 spread the bacon on half the omelet1 and fold4 ,,bread ,,omelet ,soak half a cupful of bread crumbs in half a cupful of milk and mix with the eggs before cooking4 ,,omelet ,a ,,la ,,creme ,make the cream sauce4 ,mix half a cupful of it with the omelet before cooking4 ,spread the rest of it on the outermost half of the omelet1 finish1 and fold as usual4 ,,jelly ,,omelet ,spread half of an omelet thinly with jelly--crabapple1 currant1 gooseberry1 or quince1 and fold4 ,,spanish ,,omelet ,cook until thick one half can of tomatoes1 one grated onion1 one very finely minced bean of garlic1 and one minced green pepper4 ,season with salt and paprika1 spread on half the omelet1 and fold4 ,,tongue ,,omelet ,have ready a cupful of cold cooked tongue1 minced or shredded4 ,spread on half the omelet1 and fold4 ,,chicken ,,omelet ,one cupful of cold cooked chicken1 shredded or minced4 ,spread on half of the omelet1 and fold4 ,,cauliflower ,,omelet ,one cupful of cold cooked cauliflower1 with its sauce4 ,cut fine1 spread on half the omelet1 and fold4 ,,anchovy ,,omelet ,add a teaspoonful of anchovy paste to half a cupful of melted butter4 ,mix thoroughly1 spread on half the omelet1 and fold4 ,,potato ,,omelet ,one cupful of cooked potatoes1 creamed or fried1 cut in dice4 ,spread on half the omelet1 sprinkle with salt1 pepper1 and minced parsley1 and fold4 99 99 99 99 99 ,almost any left-over can be advantageously used in an omelet4 ,fish1 especially salt fish1 meats1 and vegetables1 in quantities of half a cupful or more1 preserved and fresh fruits1 cereals--everything but soups1 salads1 and puddings4 ,roughly speaking1 any omelet mixture can be added to the eggs before cooking1 but as a general rule1 it is better to spread it on half of the omelet and fold the other half over it1 as otherwise the omelet is more likely to be heavy4 ,sweet omelets are delicious4 ,a teaspoonful of powdered sugar should be added to the eggs before cooking1 and the fruit1 jam1 jelly1 or preserves should be very thinly spread1 as flavor is desired1 not a dessert4 ,fresh fruits are cut fine and sprinkled with powdered sugar1 spread on half the omelet1 and the other half folded over4 ,in the case of juicy fruits1 such as oranges1 the juice of the fruit is carefully saved and poured over the folded omelet just before serving4 ,among the fresh fruits suitable for omelets are ,apricots1 ,bananas1 ,blackberries1 ,cherries1 ,gooseberries1 ,grapefruit1 ,plums1 ,huckleberries1 ,oranges1 ,pineapples1 ,peaches1 ,raspberries1 and ,strawberries--all crushed very fine and sweetened2 the juice1 if any1 being poured over the omelet4 ,among the stewed and preserved fruits are ,apples1 ,apricots1 ,cherries1 ,currants1 ,figs1 ,gooseberries1 ,peaches1 ,pears1 ,plums1 ,quinces1 ,rhubarb1 and the various fruit jams4 ,rum or brandy poured over the omelet and set on fire just before serving is a pleasant addition to many of the fruit omelets1 ,fig especially4 ,,quick ,,breads ,people who can eat hot breads for breakfast are always sorry for those who cannot4 ,quite often the internal dissension ascribed to the hot bread is due to something else1 or to an undesirable combination of food elements in one and the same meal4 ,besides1 hot bread is so good that it is sometimes eaten too quickly4 ,this hint is of medical origin and is worth consideration4 ,almost any hot bread will be found harmless when baked a second time4 ,,baking ,,powder ,,biscuit ,four cupfuls of sifted flour1 shortening the size of an egg1--equal parts of butter and lard preferred1--two heaping teaspoonfuls of baking powder1 and a pinch of salt4 ,mix thoroughly1 rubbing with the finger-tips till the flour is granular1 like corn-meal4 ,add cold sweet milk to make a dough as soft as can be handled1 roll out an inch thick1 cut into rounds with a biscuit cutter1 and bake in a hot oven4 ,the dough must be handled as little as possible after putting in the milk4 ,,quick ,,biscuit ,two cupfuls of buttermilk1 or of sour milk1 a teaspoonful of baking soda1 a tablespoonful of melted butter or lard1 and flour to make a soft dough4 ,handle as little as possible1 roll out1 cut into circles with a biscuit cutter1 and bake in a quick oven4 ,,buttermilk ,,biscuit ,sift four cupfuls of flour1 add a tablespoonful of melted lard1 a pinch of salt1 a teaspoonful of soda1 and enough buttermilk to make a soft dough4 ,roll thin1 handling as little as possible1 cut into rounds1 and bake in a quick oven4 ,,egg ,,biscuit ,sift three cupfuls of flour1 add a teaspoonful of salt1 a tablespoonful of sugar1 two eggs well beaten1 a tablespoonful of melted lard1 and a cupful of sweet milk to which has been added half a teaspoonful each of soda and cream of tartar4 ,work to a smooth dough1 roll out half an inch thick1 cut into circles with a biscuit cutter1 and bake on buttered pans4 ,,sour ,,milk ,,biscuit ,four cupfuls of flour1 one teaspoonful of soda1 one teaspoonful of salt1 one tablespoonful of butter or lard1 and two cupfuls of sour milk4 ,or1 leave out the butter and use sour cream4 ,mix the salt and soda with the flour and sift it4 ,rub in the shortening1 mix with the milk1 roll the dough half an inch thick1 and cut into rounds with a biscuit cutter4 ,bake from twelve to fifteen minutes in a quick oven4 ,,new ,,york ,,biscuit ,two eggs well beaten1 one cupful of milk1 one tablespoonful of melted lard1 a pinch of salt1 two teaspoonfuls of baking powder and four cupfuls of sifted flour4 ,roll out1 cut into circles1 and bake in a hot oven4 ,,southern ,,batter ,,bread ,half a cupful of cold boiled rice1 two eggs beaten separately1 two cupfuls of corn-meal1 one tablespoonful of lard or butter1 melted1 a teaspoonful of salt1 and two cupfuls of milk4 ,beat together till thoroughly mixed and bake quickly in buttered muffin-rings or in shallow baking-tins4 ,,spoon ,,bread ,pour one cupful of boiling water over one cupful of white corn-meal4 ,add a pinch of salt1 one cupful of cold boiled rice1 three eggs1 well beaten1 two teaspoonfuls of baking powder1 and a cupful and a half of milk4 ,mix thoroughly and pour two inches deep into a buttered earthen baking-dish and bake till done4 ,it should be like a baked custard and is served from the dish with a spoon4 ,cereals other than rice may be used1 especially cerealine4 ,,kentucky ,,batter ,,bread ,two cupfuls of corn-meal1 three eggs well beaten1 one teaspoonful of salt1 and one tablespoonful of melted butter4 ,mix with enough milk to make a thin batter4 ,pour into shallow buttered tins and bake about forty-five minutes in a quick oven4 ,,soft ,,batter ,,bread ,two cupfuls of sweet milk1 two cupfuls of buttermilk1 one cupful of white corn-meal1 half a teaspoonful of soda1 one teaspoonful of salt1 three eggs1 and one tablespoonful of melted butter4 ,boil the milk and add the meal slowly1 making a mush1 then add the salt and butter1 and cool4 ,add the eggs and a tablespoonful of milk in which the soda has been dissolved4 ,bake in a buttered pan in a moderate oven4 ,,colonial ,,breakfast ,,bread ,one cupful of flour1 half a teaspoonful of salt1 two cupfuls of rich milk1 and seven eggs1 well beaten4 ,bake in a buttered cake-tin and serve quickly4 ,,english ,,buns ,rub half a cupful of butter into two cupfuls of flour1 mix with a teaspoonful of salt and two of baking powder4 ,add three tablespoonfuls of sugar and half a cupful of cleaned currants4 ,mix well1 add two eggs1 well beaten1 and enough milk to make into a dough4 ,roll out1 cut into rounds with a biscuit cutter1 and bake in a slow oven4 ,the buns should be an inch thick when put into the oven4 ,,southern ,,corn ,,pone ,two cupfuls of yellow corn-meal1 one cupful of flour1 two cupfuls of milk1 two teaspoonfuls of baking powder1 one tablespoonful each of lard and butter1 melted1 and two well-beaten eggs4 ,mix thoroughly1 spread thinly on a buttered baking-pan1 and bake in a moderate oven4 ,,southern ,,corn ,,pone--,,ii ,four cupfuls of corn-meal1 one teaspoonful of salt1 one tablespoonful of melted lard1 and enough cold water to make a soft dough4 ,mould into thin oblong cakes and bake quickly in a well-buttered pan4 ,,southern ,,corn ,,pone--,,iii ,one and three quarter cupfuls of white corn-meal1 half a teaspoonful each of salt and soda1 two tablespoonfuls of melted butter1 one egg1 well beaten1 and one cupful of buttermilk4 ,bake in a buttered pan for half an hour4 ,,corn ,,muffins ,sift together three quarters of a cupful of corn-meal and the same of flour1 half a teaspoonful each of salt and soda1 and a tablespoonful of sugar4 ,mix with one egg1 well beaten1 and one cupful of thick sour milk4 ,bake from twenty to thirty minutes in well-buttered muffin-tins4 ,,corn ,,muffins ,make as ,oatmeal ,gems and bake in muffin-tins4 ,,corn ,,muffins--,,ii ,mix one cupful of corn-meal with one cupful of boiling water1 spread with butter1 and let stand over night4 ,in the morning1 mix with one tablespoonful of sugar1 two eggs1 well beaten1 three quarters of a cupful of sour milk1 and one cupful of flour1 sifted in with half a teaspoonful each of salt and soda4 ,bake half an hour in buttered muffin-rings4 ,,corn ,,bread ,two heaping cupfuls of corn-meal1 one cupful of flour1 three eggs beaten separately1 one tablespoonful of melted lard1 two of sugar1 two and a half cupfuls of milk1 one teaspoonful of salt1 and two of baking powder4 ,sift the dry materials into the milk1 eggs1 and shortening4 ,beat thoroughly1 and bake half an hour in a buttered tin4 ,,johnny ,,cake ,one cupful of sweet milk1 one cupful of buttermilk1 one teaspoonful of salt1 one of soda1 and one tablespoonful of melted butter4 ,add enough corn-meal to roll into a sheet half an inch thick4 ,lay on a buttered baking-pan and bake till brown and crisp1 basting occasionally with melted butter meanwhile4 ,break instead of cutting1 and serve hot4 ,,corn ,,dodgers ,pour two cupfuls of boiling water over two cupfuls of corn-meal4 ,add a pinch of salt and drop by spoonfuls in a well-buttered shallow pan4 ,dot with butter and bake till crisp and brown1 or bake on a griddle4 ,,new ,,england ,,corn ,,dodgers ,two cupfuls of white corn-meal1 two pinches of salt1 and a teaspoonful of sugar sifted together4 ,dampen with boiling water and thin with cold milk to a batter which will keep its shape on a griddle4 ,butter the griddle and drop the batter on by spoonfuls4 ,put dots of butter on each dodger1 and when crisp and brown on one side turn and brown on the other4 ,keep hot in the oven a few minutes before serving4 ,,corn ,,dodgers--,,iii ,mix a teaspoonful of salt with two cupfuls of corn-meal4 ,pour over it enough boiling water to moisten and let stand ten minutes4 ,add three eggs1 beaten separately1 one cupful of milk1 and a teaspoonful of baking powder4 ,thin with more milk if necessary and bake on a buttered griddle4 ,ham or bacon fat may be used in place of butter4 ,,southern ,,hoecakes ,add a teaspoonful of salt and a heaping teaspoonful of baking powder to one cupful and a third of corn-meal4 ,beat the yolks of two eggs until light1 add a cupful of milk and beat hard for a few moments1 then add the whites of the eggs beaten to a stiff froth4 ,put a tablespoonful of lard into a spider and drop in the batter by spoonfuls1 turning when done on one side4 ,serve very hot4 ,,corn ,,bread--,,ii ,one cupful of corn-meal1 a teaspoonful each of salt and baking powder1 a tablespoonful of butter or lard1 melted1 three eggs and a cupful and a half of milk4 ,mix the salt with the meal1 beat the eggs1 mix with the milk and pour over the meal1 then sift in the baking powder1 beat hard1 and add the melted butter last4 ,pour into a baking-pan and bake in a hot oven4 ,,corn ,,muffins--,,iii ,one cupful of corn-meal1 two cupfuls of buttermilk1 a pinch of salt1 one teaspoonful of soda1 one egg1 and a tablespoonful of melted lard4 ,beat the eggs1 add the soda to the milk and lard1 then mix with the meal4 ,bake in hot buttered muffin-rings filled half full4 ,,corn ,,and ,,rice ,,muffins ,two cupfuls of buttermilk1 one cupful of white corn-meal1 one teaspoonful of soda1 a pinch of salt1 one egg1 half a cupful of cream1 and half a cupful of boiled rice4 ,mash the rice1 add the salt1 egg1 and cream1 then the buttermilk mixed with the soda1 then the meal4 ,bake in buttered muffin-pans in a quick oven4 ,,breakfast ,,corn ,,bread ,two cupfuls of corn-meal1 two cupfuls of sifted flour1 one tablespoonful of sugar1 one tablespoonful of lard or butter1 one teaspoonful of salt1 three teaspoonfuls of baking powder1 two cupfuls of milk1 and three eggs well beaten4 ,sift the dry ingredients and rub in the cold butter4 ,beat the eggs separately1 the yolks with the milk1 then the dry ingredients1 and add the whites of the eggs last4 ,bake about half an hour in buttered shallow pans4 ,,apple ,,johnny ,,cake ,mix two cupfuls of corn-meal with half a cupful of sugar1 a pinch of salt1 and a teaspoonful of cream of tartar4 ,dissolve half a teaspoonful of soda in a cupful and a half of milk1 stir in1 and add three peeled and cored apples sliced very thin4 ,bake in a buttered shallow tin thirty-five minutes in a moderate oven4 ,,corn ,,muffins--,,iv ,beat two eggs very light1 add one tablespoonful of melted butter1 three tablespoonfuls of corn-meal1 one teaspoonful of brown sugar1 one heaping tablespoonful of flour1 half a teaspoonful of baking powder and one cupful of milk4 ,mix thoroughly1 pour into buttered muffin-tins1 and bake in a quick oven4 ,,corn ,,dodgers--,,iv ,two cupfuls of corn-meal1 one cupful of sour milk or buttermilk1 one pinch of salt1 one teaspoonful of soda1 one egg well beaten4 ,bake on a hot griddle4 ,,corn ,,muffins--,v ,one cupful of yellow corn-meal1 one cupful of flour1 one heaping tablespoonful of sugar1 one heaping teaspoonful of baking powder1 one egg1 well beaten1 one cupful and a half of sweet milk1 and a pinch of salt4 ,beat hard and bake in well buttered muffin-pans4 ,,corn ,,puffs ,sift together one and two thirds cupfuls of flour1 one cupful of meal1 and two level teaspoonfuls of baking powder4 ,rub two tablespoonfuls of butter to a cream with three tablespoonfuls of sugar1 add three well-beaten eggs and two cupfuls of milk4 ,combine mixtures1 beat thoroughly1 pour into well-buttered muffin-tins and bake4 ,,fruit ,,corn ,,muffins ,two cupfuls of yellow corn-meal1 one cupful of flour1 two tablespoonfuls of sugar1 a pinch of salt1 two teaspoonfuls of baking powder1 one tablespoonful of melted butter1 two eggs1 well beaten1 one and one half cupfuls of milk1 and one cupful of fruit4 ,dates1 figs1 prunes1 or other fruits may be used4 ,stones should be removed and the fruit cut fine4 ,bake in well-buttered muffin-pans for about twenty minutes4 ,,corn ,,and ,,hominy ,,muffins ,mash one cupful of cold boiled hominy with one cupful of corn-meal4 ,add a pinch of salt1 a tablespoonful of sugar1 a teaspoonful of baking powder1 a tablespoonful of melted butter1 one egg1 well beaten1 and one cupful of milk4 ,beat hard for five minutes1 pour into buttered gem-pans1 and bake fifteen or twenty minutes in a hot oven4 ,,soft ,,corn ,,bread ,one cupful of corn-meal1 one cupful of sour milk1 a pinch of soda1 one cupful of sweet milk1 a tablespoonful of melted butter1 a pinch of salt1 and two well-beaten eggs4 ,mix thoroughly and bake in a deep baking-dish1 well buttered4 ,,florida ,,corn ,,bread ,one cupful of buttermilk1 one cupful of sweet milk1 one half teaspoonful of soda1 two eggs1 one cupful of corn-meal1 and one teaspoonful of salt4 ,mix the buttermilk1 sweet milk1 and soda together1 and when the soda is thoroughly dissolved1 pour the milk over the beaten eggs4 ,add the corn-meal and beat thoroughly4 ,spread lard over the bottom and sides of the baking-tin1 place in the oven until very hot1 then pour in the batter and bake in a quick oven until a delicate brown4 ,,charleston ,,breakfast ,,cake ,beat together one cupful of sugar and one tablespoonful of melted butter4 ,add two eggs1 beaten very light1 a pinch of salt1 a grating of nutmeg1 and one cupful of milk4 ,sift in two cupfuls of flour and three level teaspoonfuls of baking powder4 ,bake in hot buttered muffin-tins or in a shallow baking-pan4 ,,date ,,gems ,one cupful of dates1 seeded and chopped fine1 two cupfuls of milk1 two tablespoonfuls of melted butter1 one heaping teaspoonful of baking powder1 three cupfuls of flour1 and one egg well beaten4 ,mix the egg and milk1 sift the dry ingredients together1 add the chopped dates1 and combine mixtures4 ,beat hard and bake in well-buttered gem-irons for about twenty minutes4 ,figs or prunes may be used instead of dates4 ,,graham ,,biscuit ,three cupfuls of ,graham flour1 one cupful of white flour1 three cupfuls of milk1 two tablespoonfuls of lard1 one heaping tablespoonful of sugar1 a pinch of salt and two heaping teaspoonfuls of baking powder4 ,mix and bake like ,baking ,powder ,biscuits4 ,,graham ,,puffs ,two cupfuls of ,graham flour1 four cupfuls of boiling milk1 and a teaspoonful of salt4 ,the dough should be as soft as it can be handled4 ,roll an inch thick1 cut into circles1 arrange on a buttered pan and bake in the hottest kind of an oven4 ,if the oven is right1 they will be very light4 ,,graham ,,muffins ,prepare like ,rye ,muffins1 using ,graham flour or meal instead of rye meal4 ,a teaspoonful of caraway seed is sometimes added to ,rye ,muffins4 ,,graham ,,drop ,,cakes ,sift together a cupful and a half of ,graham meal1 half a teaspoonful each of salt and soda1 and a quarter of a cupful of brown sugar4 ,add enough sour milk to make a stiff batter4 ,drop by spoonfuls on a buttered baking-tin and bake a quarter of an hour in a quick oven4 ,,graham ,,muffins--,,ii ,four cupfuls of ,graham flour1 one tablespoonful of brown sugar1 one teaspoonful of salt1 two heaping teaspoonfuls of baking powder1 one egg1 well beaten1 and two cupfuls of milk4 ,sift the dry ingredients together1 add the beaten egg and milk1 mix thoroughly1 fill well-buttered muffin-tins two thirds full and bake in a hot oven about twenty minutes4 ,,hominy ,,muffins ,two cupfuls of cold fine hominy1 three eggs1 three cupfuls of sour milk1 half a cupful of melted butter1 two tablespoonfuls of sugar1 one teaspoonful of baking soda dissolved in hot water1 and flour to make a good batter--probably about a cupful and a half4 ,add the milk to the hominy1 then the salt1 sugar1 butter1 and eggs1 then the soda1 and the flour last4 ,bake in a quick oven4 ,,hominy ,,drop ,,cakes ,two cupfuls of cold boiled hominy1 one tablespoonful of cold water1 two eggs1 well beaten1 a pinch of salt1 and a teaspoonful of baking powder sifted into enough flour to make a good batter4 ,drop by spoonfuls on a buttered baking-sheet and bake brown in a quick oven4 ,,muffins--,i ,sift together four cupfuls of flour1 a teaspoonful of salt1 and two heaping teaspoonfuls of baking powder4 ,add a tablespoonful of sugar4 ,stir in two cupfuls of milk1 four eggs well beaten1 and three tablespoonfuls of melted butter4 ,bake twenty-five or thirty minutes in muffin-tins4 ,half of this recipe is sufficient for a small family4 ,,muffins--,,ii ,two cupfuls of flour1 two eggs1 one cupful of milk1 one teaspoonful of sugar1 one heaping teaspoonful of baking powder1 a pinch of salt1 and two tablespoonfuls of melted butter4 ,sift the dry ingredients together1 beat the eggs till very light1 mix with the milk and melted butter4 ,sift the dry mixture gradually into the milk and eggs1 stirring constantly4 ,bake twenty-five minutes in muffin-tins4 ,,cream ,,muffins ,four cupfuls of flour1 four cupfuls of rich milk1 six eggs1 beaten separately1 two tablespoonfuls of shortening1 melted--equal parts of butter and lard4 ,bake in buttered muffin-rings half full of the batter and serve immediately4 ,,buttermilk ,,muffins ,four cupfuls of buttermilk1 or of curdled milk1 two eggs1 a teaspoonful of soda dissolved in a little hot water1 a teaspoonful of salt1 and enough sifted flour to make a good batter4 ,mix thoroughly1 adding the soda last4 ,bake in a quick oven4 ,,muffins--,,iii ,sift together two cupfuls of flour1 two tablespoonfuls of baking powder1 a pinch of salt1 and a tablespoonful of sugar4 ,add one tablespoonful of melted butter or lard1 one cupful of milk1 and one egg well beaten4 ,mix thoroughly and bake quickly in muffin-rings4 ,,muffins--,,iv ,make like ,muffins ,v1 using a quarter cupful each of sugar and melted butter1 and two or three eggs1 well beaten4 ,,blueberry ,,muffins ,use any muffin mixture1 lessening slightly the quantity of milk4 ,add a cupful of blueberries and bake quickly4 ,,muffins--,v ,four cupfuls of flour1 three eggs1 beaten separately1 the whites very stiff1 three cupfuls of milk1 and a pinch of salt4 ,beat hard until thoroughly mixed and bake in a quick oven4 ,,muffins--,,vi ,six cupfuls of flour1 two eggs well beaten separately1 two rounded teaspoonfuls of baking powder1 four cupfuls of milk1 one teaspoonful of salt4 ,sift the dry materials1 mix with the eggs and milk1 beat hard1 and bake in muffin-tins in a quick oven4 ,,cerealine ,,muffins ,three fourths of a cupful of flour1 a pinch of salt1 one egg1 well beaten1 one cupful of cerealine1 and one cupful of milk4 ,bake in buttered muffin-pans4 ,,batter ,,muffins ,three cupfuls of sour milk and one teaspoonful of soda beaten together4 ,beat the yolks of three eggs and add to the milk1 then stir in a pinch of salt and flour enough to make a moderately stiff batter4 ,beat the whites of the eggs to a stiff froth and fold in the last thing4 ,bake in buttered muffin-tins4 ,,southern ,,muffins ,two eggs1 two cupfuls of milk1 two cupfuls of flour1 a pinch of salt1 and a teaspoonful of melted butter4 ,beat the eggs separately1 then add the milk and butter to the yolks1 then the flour1 then the stiffly beaten whites4 ,bake in hot buttered muffin-tins4 ,,muffins--,,vii ,two cupfuls of flour1 two teaspoonfuls of baking powder1 one teaspoonful of salt1 two tablespoonfuls of melted butter1 two tablespoonfuls of sugar1 one cupful of milk and one egg1 well beaten4 ,bake in buttered muffin-tins4 ,,muffins--,,viii ,four cupfuls of flour1 two and one half cupfuls of milk1 three eggs1 beaten separately1 two tablespoonfuls of butter1 one teaspoonful of salt1 one tablespoonful of sugar1 and three teaspoonfuls of baking powder4 ,sift the dry ingredients together1 add the melted butter and the beaten yolks to the milk1 combine the two mixtures1 and add the well-beaten whites of the eggs last4 ,fill buttered muffin-rings two thirds full and bake in a hot oven about twenty minutes4 ,serve immediately4 ,,sour ,,milk ,,muffins ,three cupfuls of sour milk1 three cupfuls of flour1 two eggs1 well beaten1 one teaspoonful each of soda1 cream tartar1 and salt4 ,sift the dry ingredients together1 add the milk1 then the eggs1 and bake in buttered muffin-tins in a hot oven4 ,,white ,,muffins ,one tablespoonful of soft butter1 two tablespoonfuls of sugar1 rubbed to a cream4 ,add two eggs1 well beaten1 a pinch of salt1 a cupful of milk1 and two cupfuls of flour sifted with two rounded teaspoonfuls of baking powder4 ,beat thoroughly and bake in buttered muffin-tins in a moderate oven4 ,,entire ,,wheat ,,muffins ,sift thoroughly1 with three cupfuls of entire wheat flour1 two tablespoonfuls of baking powder1 a pinch of salt1 and a tablespoonful of sugar4 ,add one and one half cupfuls of sweet milk in which the well-beaten yolk of an egg has been stirred1 and two tablespoonfuls of melted butter4 ,add the white of the egg1 beaten to a stiff froth1 mix thoroughly1 and bake about twenty minutes in hot buttered muffin-pans in a moderate oven4 ,,honey ,,muffins ,sift together three cupfuls of flour1 three heaping teaspoonfuls of baking powder1 and a pinch of salt4 ,add two tablespoonfuls of melted butter1 three eggs well beaten1 one cupful of strained honey1 and one cupful of milk4 ,bake in well-buttered muffin-tins4 ,,georgia ,,muffins ,one cupful of milk1 one egg1 well beaten1 two cupfuls of flour1 a pinch of salt1 and a teaspoonful of baking powder4 ,mix thoroughly1 and bake in buttered gem-irons made piping hot before the batter is put in4 ,,blueberry ,,muffins--,,ii ,one cupful of sugar1 two eggs1 one cupful of milk1 two teaspoonfuls of baking powder1 butter the size of an egg1 melted1 and two cupfuls of flour sifted with the baking powder4 ,add two cupfuls of blueberries1 stir thoroughly1 and bake in buttered muffin-tins in a quick oven4 ,,sweet ,,muffins ,one half cupful of butter and one half cupful of sugar rubbed to a cream4 ,add two eggs1 well beaten1 and mix thoroughly4 ,add one cupful of sweet milk and stir and mix thoroughly4 ,sift three and three fourths cupfuls of flour and three rounded teaspoonfuls of baking powder into the muffin mixture1 beat again1 pour into hot buttered gem-pans1 and bake about half an hour4 ,,perfection ,,muffins ,mix together three cupfuls of flour1 one cupful of corn-meal1 two teaspoonfuls of baking powder1 one tablespoonful of sugar1 and one teaspoonful of salt4 ,work in one heaping tablespoonful of butter or lard1 add three well-beaten eggs and two cupfuls of milk4 ,beat quickly into a firm batter4 ,bake in well-buttered muffin-tins4 ,,new ,,hampshire ,,muffins ,beat together three eggs and one cupful of milk4 ,add a pinch of salt and one teaspoonful of powdered sugar4 ,sift together two cupfuls of flour and one heaping teaspoonful of baking powder4 ,combine mixtures1 beat well1 and bake in hot buttered gem-irons4 ,the cups should be about half full of the batter and the oven only moderately hot4 ,,oatmeal ,,gems ,pour one cupful of boiling water over one cupful of steam-cooked oatmeal and let it stand over night4 ,mix one cupful of flour1 two teaspoonfuls of baking powder1 and a half a teaspoonful of salt4 ,sift1 mix with the soaked oatmeal1 and add enough flour to make a batter that will drop easily from the spoon4 ,bake in buttered muffin-pans4 ,,popovers ,one cupful of flour1 measured after sifting1 one egg1 unbeaten1 one cupful of milk1 and a pinch of salt4 ,butter a gem-pan and put it into a hot oven4 ,mix all the ingredients together1 stirring hard with a wooden spoon4 ,when the pan is hissing hot1 pour in the batter1 filling each compartment half or two thirds full4 ,bake in a very hot oven till well puffed and golden brown1 cover with a paper and finish baking4 ,this quantity makes a dozen popovers4 ,,popovers--,,ii ,two eggs1 well beaten1 one cup of flour1 one cupful of milk1 one teaspoonful of salt4 ,prepare as above and bake in buttered custard cups4 ,,fruit ,,popovers ,make the batter for ,popovers ,i4 ,drop a piece of banana1 a few blueberries1 or a bit of preserved fruit or jam1 or a steamed fig into each small cup of batter1 which will rise in the cup and almost cover the fruit4 ,these may be served with a simple syrup in place of pancakes or waffles4 ,,puffs ,boil two cupfuls of milk with half a cupful of butter4 ,stir in one cupful and a half of sifted flour and let cool4 ,beat five eggs separately and add4 ,fill buttered custard cups half full of the batter and bake in a quick oven4 ,serve on a hot plate and sprinkle with sugar if desired4 ,,rice ,,muffins ,one cupful of cold boiled rice1 two cupfuls of flour1 two eggs1 beaten separately1 two tablespoonfuls of lard or butter1 a teaspoonful of salt1 and milk enough to make a thin batter4 ,beat hard and bake in a quick oven4 ,,rice ,,muffins--,,ii ,one cupful of milk1 one and one half cupfuls of flour1 half a cupful of cold boiled rice1 two level teaspoonfuls of baking powder1 a pinch of salt1 a teaspoonful of sugar1 a heaping teaspoonful of butter1 and one egg well beaten4 ,mix the dry ingredients1 then melt the butter and rub it into the rice1 add the egg1 then the milk4 ,combine the two mixtures1 beat well1 and bake twenty-five minutes in buttered muffin-tins in a moderate oven4 ,,rye ,,muffins ,sift together one cupful each of rye meal and white flour1 add two teaspoonfuls of baking powder1 a pinch of salt1 and a tablespoonful of sugar4 ,mix with one egg1 well beaten1 and one cupful of milk4 ,bake in buttered muffin-rings4 ,,rye ,,crisps ,one cupful of rye meal and one half cupful of white flour4 ,sift into a bowl with one teaspoonful of baking powder and mix thoroughly with one third of a cupful of finely minced beef suet4 ,add half a teaspoonful of salt1 and enough milk to make a soft dough that may be easily handled with a spoon4 ,have well-buttered muffin-tins piping hot4 ,fill them two-thirds full and bake quickly in a very hot oven4 ,they should be done in from twelve to fifteen minutes4 ,,sally ,,lunn ,four cupfuls of sifted flour1 four eggs1 beaten separately1 one cupful of milk1 one cupful of melted butter and lard1 equal parts1 one teaspoonful of salt1 two heaping teaspoonfuls of baking powder4 ,mix1 adding the whites the last thing4 ,bake in muffin-rings4 ,,scones ,spread a rich biscuit or muffin dough in a well-buttered pan1 mark deeply into squares1 brush with the yolk of an egg1 and sprinkle with sugar4 ,,snow ,,balls ,make a batter of one cupful of cream--the top of milk will do nicely--two tablespoonfuls of sugar1 the yolks of four eggs1 a heaping teaspoonful of baking powder1 and flour enough to mix4 ,add the whites of the eggs last1 beaten to a stiff froth4 ,fill buttered cups two thirds full1 and bake in a hot oven4 ,,scotch ,,scones ,four cupfuls of sifted flour1 one cupful of buttermilk1 one tablespoonful of butter1 one tablespoonful of sugar1 one half teaspoonful of baking soda1 and one half teaspoonful of salt4 ,rub the butter into the flour1 add the sugar and salt1 stir the soda into the buttermilk1 and mix with the flour4 ,roll into a thin sheet1 cut into triangles1 and bake about thirty-five minutes on a floured tin4 ,just before they are done1 rub a cloth dipped in milk over the tops and put back into the oven to glaze4 99 99 99 99 99 ,note4--,sour milk may be made from fresh by keeping the milk some hours in a warm place1 or1 more quickly1 by adding a little lemon-juice or vinegar to the amount of milk required4 ,,raised ,,breakfast ,,breads ,although many recipes included in this section may seem1 at first glance1 to be unsuitable for breakfast on account of the length of time taken for rising1 there are ways in which the time can be considerably shortened4 ,a competent authority says that any mixture for rolls or muffins can be made ready for its second rising at night1 and kept over night in any place where the dough will not freeze1 or where the temperature is not so high as to cause too rapid rising and consequent souring of the dough4 ,moreover1 rolls or muffins may be baked in the afternoon until done thoroughly1 but not brown1 wrapped in a cloth1 and put away in a cool place4 ,in the morning1 they need only to be rubbed with melted butter and set into a hot oven for a very few moments4 ,they will come out crisp and flaky1 and free from all objections on the score of indigestibility4 ,bread twice baked is always much more digestible than fresh bread4 ,brioche1 the most delicious of all hot breads1 needs to stand in the refrigerator over night1 and the second process is a quick one when the paste is once made4 ,the paste will keep a week or more in a very cold place1 and be the better for it4 ,it is a ,french dough1 for which many complicated recipes are given1 but the following will be found satisfactory1 and not difficult after one or two trials4 ,,brioche ,,paste ,one cake of compressed yeast1 a pinch of salt1 one and one fourth cupfuls of butter1 four cupfuls of flour1 one tablespoonful of sugar1 two tablespoonfuls of warm water1 and seven eggs4 ,dissolve the yeast in the water1 adding a little more water if necessary1 and rubbing the yeast cake with a spoon until thoroughly dissolved4 ,stir in enough sifted flour to make a stiff dough1 rolling and patting with the hands until thoroughly mixed4 ,drop this ball of paste into a kettle of warm water and let stand in a moderate temperature until it has a little more than doubled in bulk4 7,some recipes for ,brioche say that the ball of paste should be light enough to float47 ,put the remainder of the four cupfuls of flour into a mixing bowl1 add the sugar1 salt1 and butter1 softened but not melted1 and four of the eggs1 unbeaten4 ,with the hand mix carefully to a paste1 beat smooth1 and add the rest of the eggs1 unbeaten1 one at a time4 ,take the ball of paste1 when light1 out of the warm water with a skimmer1 and1 still using the hand1 incorporate it carefully with the egg mixture1 folding the two together as lightly as possible4 ,let rise1 in a moderate temperature1 until double in bulk4 ,then turn the paste on a floured board and pat and fold with the hands until smooth in texture and inclined to stay in shape4 ,let rise once more until very light1 then put into the refrigerator and let stand over night4 ,,brioche ,,rolls ,roll a large lump of ,brioche dough into a thin sheet on a floured board or pastry slab1 working lightly and quickly1 spread with softened butter1 and fold so that the paste will be in three layers4 ,cut in strips an inch wide and twist1 working from the ends1 and arrange in circles on a baking-sheet1 the ends of the strips pointing inward4 ,the rolls should be very close together in the pan4 ,beat the yolk of an egg1 dilute it with as much milk1 and brush the rolls with the mixture4 ,let them rise a few minutes1 then bake about half an hour in a moderate oven4 ,a little sugar and water may be spread over the tops if desired4 ,,brioche ,,buns ,shape the chilled paste into small balls1 and put a bit of citron or a few raisins on the top of each one4 ,let rise a few moments and bake half an hour in a moderate oven4 ,,brioche ,,breakfast ,,cake ,butter a round cake-tin which has a tube in the centre1 fill it half full of chilled ,brioche paste1 and let rise till the pan is two thirds full4 ,bake in a moderate oven and turn out4 ,it should be torn apart with the fingers--not cut4 ,,bath ,,buns ,dissolve a cake of yeast in two cupfuls of warm water4 ,add enough flour to make a moderately stiff sponge1 let rise about two hours4 ,cream together one half cupful each of butter and sugar1 add one cupful of lukewarm milk1 a pinch of salt1 and two eggs1 well beaten4 ,mix with the sponge1 let rise an hour longer1 then knead1 shape into buns1 arrange close together in a baking-pan1 and let rise till very light4 ,bake in a moderate oven4 ,bath ,bunny1 ,currant ,bunny1 sang a comic song1 ,bath ,bunny1 ,currant ,bunny1 sang it loud and long2 ,when his friends had told him that he gave them all a pain1 ,bath ,bunny1 ,currant ,bunny1 sang it twice again4 ,louis ,wain4 ,,english ,,bath ,,buns ,dissolve half a cake of compressed yeast in one cupful of milk1 and add two cupfuls of flour1 or enough to make a sponge4 ,let rise until light1 then add two thirds of a cupful of melted butter and four eggs1 well beaten4 ,knead and let rise again for about an hour4 ,make into balls the size of a small apple and press into each one some currants and bits of candied peel4 ,let rise ten or fifteen minutes in a warm place1 sprinkle with sugar1 and bake4 ,,hot ,,cross ,,buns ,rub one half cupful of butter into eight cupfuls of sifted flour1 then add half a cake of compressed yeast dissolved in three cupfuls of scalded milk4 ,let rise two hours4 ,work into the sponge one cupful of sugar1 one cupful of cleaned currants1 and half a nutmeg grated4 ,knead1 shape into buns1 arrange in pans1 score deeply with a cross1 brush with butter1 and let rise fifteen minutes4 ,bake forty-five minutes in a brisk oven4 ,this is the genuine ,english recipe1 and the buns are good at any time1 but the cross is made only on ,good ,friday1 or for ,easter4 ,,risen ,,mush ,,muffins ,one cupful of hominy1 cerealine1 corn-meal mush1 oatmeal1 rice1 or other left-over cooked cereal1 one teaspoonful of butter1 one tablespoonful of sugar1 one pinch of salt1 one fourth of a cake of yeast 7compressed7 dissolved in one cupful of scalded milk1 and two cupfuls of sifted flour4 ,mix thoroughly and let rise over night4 ,in the morning1 beat well and fill well-buttered muffin-pans half full4 ,let rise until double in bulk1 then bake half an hour4 ,,finger ,,rolls ,mix one cupful of scalded milk with one tablespoonful of butter4 ,when cool1 add a teaspoonful of sugar1 a pinch of salt1 and one half cake of yeast dissolved in half a cupful of warm water4 ,add enough flour to make a soft dough--about three cupfuls4 ,mix thoroughly1 knead for fifteen minutes1 and set to rise in a warm place for three or four hours4 ,when light1 knead again1 shape into balls1 and roll into cylinders on a floured board1 pointing the ends4 ,arrange in a shallow pan1 and let rise until double in size--about an hour--glaze with beaten egg1 and bake fifteen minutes in a hot oven4 ,,southern ,,rolls ,six cupfuls of flour1 two eggs1 one cake of compressed yeast1 one cupful of milk1 two tablespoonfuls of lard1 melted1 and a teaspoonful of salt4 ,mix as other sponges1 let rise five hours1 knead1 shape into rolls1 let rise two hours longer1 and bake about twenty minutes4 ,,french ,,rolls ,eight cupfuls of flour1 four eggs1 four teaspoonfuls of sugar1 one tablespoonful of butter1 one cake of compressed yeast dissolved in two cupfuls of milk4 ,mix like other sponges1 let rise until light1 knead1 shape1 let rise the second time1 and bake in a moderate oven4 ,,kentucky ,,rolls ,four cupfuls of flour1 one tablespoonful of sugar1 one teaspoonful of salt1 two eggs1 half a cupful of lard1 and half a cake of compressed yeast4 ,mix the lard1 sugar1 and flour1 then stir in the other ingredients1 the yeast being dissolved in a little water1 and add enough milk or warm water to make a thin batter4 ,let rise in a warm place1 then add enough flour to make a stiff dough1 and let rise again4 ,when light1 knead1 shape1 and put to rise for a third time4 ,bake in a quick oven4 ,,alabama ,,rolls ,rub two hot baked potatoes through a colander4 ,stir in one cupful of melted butter1 two eggs well beaten1 half a cake of compressed yeast1 dissolved1 and mixed with one cupful of sifted flour4 ,work with the hand into a smooth sponge1 and let rise three hours4 ,then work into the sponge two cupfuls of sifted flour and let rise five hours longer4 ,knead1 make into roll shape1 set to rise two hours more1 and bake4 ,,corn ,,rolls ,to four cupfuls of well-salted hot corn-meal mush add one cupful of mixed butter and lard and half a cupful of sugar4 ,when cool1 add one cake of compressed yeast dissolved in a little warm water1 and set to rise in a warm place4 ,when light1 work in enough sifted flour to make a stiff dough1 knead thoroughly1 and let rise again4 ,late at night1 knead again and set in a cool place over night4 ,in the morning1 roll and cut out like biscuit4 ,spread half of each circle with softened butter and roll the other half over it4 ,let rise a few moments and bake4 ,if the weather is very warm1 add a teaspoonful of soda1 dissolved in a little warm water1 to the sponge4 ,,parker ,,house ,,rolls ,dissolve one cake of compressed yeast in one cupful of lukewarm water1 and add enough flour to make a thin batter4 ,put this sponge in a warm place to rise4 ,add one tablespoonful of lard1 one tablespoonful of butter1 two tablespoonfuls of sugar1 and one teaspoonful of salt to two cupfuls of milk1 and bring to the boil4 ,take from the fire and let cool4 ,when the sponge is light stir in the milk1 and add enough sifted flour to make a dough1 usually about eight cupfuls1 though the thickening qualities of various brands of flour vary greatly4 ,knead for fifteen or twenty minutes1 then set to rise until very light4 ,shape1 place in a baking-pan1 let rise once more1 and when light bake in a quick oven4 ,,whole ,,wheat ,,rolls ,one teaspoonful of salt1 one teaspoonful of sugar1 one tablespoonful of butter1 one cake of compressed yeast1 one cupful of scalded milk1 and three cupfuls of whole wheat flour4 ,add the salt1 sugar1 and butter to the scalded milk4 ,dissolve the yeast in two tablespoonfuls of warm water and add to the milk when it has cooled4 ,add half of the flour and beat hard for ten minutes1 then work in the rest of the flour4 ,set it to rise for two hours4 ,roll out into a sheet an inch thick and cut into small rolls4 ,place close together in a well-buttered baking-pan1 and let rise from fifteen to thirty minutes4 ,bake fifteen or twenty minutes in a quick oven4 ,brush with an egg-white beaten with a little milk if a glossy surface is desired4 ,this should be done about ten minutes before taking out of the oven4 ,,swedish ,,rolls ,use any plain roll mixture4 ,when shaping for the last rising1 roll the dough very thin1 spread with softened butter1 sprinkle with sugar and cinnamon1 and add a few cleaned currants1 bits of citron1 and stoned raisins4 ,roll the dough like jelly cake1 cut in half-inch slices from the ends1 arrange flat in a well-buttered pan1 let rise until double in bulk1 and bake as usual4 ,,paris ,,rolls ,four cupfuls of milk1 one half cake of compressed yeast1 six cupfuls of flour1 and the yolks of two eggs1 well beaten4 ,mix thoroughly and set the sponge to rise4 ,when it is very light1 work into it two tablespoonfuls of melted butter1 one whole egg1 well beaten1 one teaspoonful of salt1 and half a teaspoonful of baking soda dissolved in hot water1 one tablespoonful of white sugar1 and enough sifted flour to make a soft dough4 ,let rise five hours4 ,roll out1 shape into balls1 score each one deeply crosswise with a sharp knife1 and arrange close together in a well-buttered baking-pan4 ,let rise for an hour or more and bake about half an hour4 ,this recipe makes a large number of rolls4 ,they may be taken from the oven when beginning to turn brown and wrapped in a cloth4 ,five minutes in a hot oven1 if brushed first with melted butter1 will render them crisp1 flaky1 and very digestible4 ,,rusk ,two cupfuls of flour1 two cupfuls of sugar1 one cupful of melted lard1 half a cake of compressed yeast1 dissolved in a little warm water1 and three cupfuls of lukewarm water4 ,make into a batter1 let rise all day in a warm place4 ,at night work into the sponge six cupfuls of sifted flour and two eggs1 well beaten4 ,let rise over night in a moderately cool place4 ,in the morning1 shape the dough into rolls1 let rise a few minutes in a warm place1 and bake4 ,the dough should be soft4 ,these rolls may be sprinkled with sugar and spice4 ,,georgia ,,rusk ,one cupful of milk1 scalded and cooled1 one tablespoonful of sugar1 one teaspoonful of salt1 one quarter of a cake of compressed yeast1 dissolved in the milk1 and two cupfuls of sifted flour4 ,set the sponge1 and1 when light1 work into it half a cupful of melted butter1 half a cupful of sugar1 and one well-beaten egg4 ,when very light1 shape into small pointed rolls and let rise again4 ,brush with milk and egg and sprinkle with sugar just before baking4 ,,southern ,,sally ,,lunn ,four cupfuls of flour1 three eggs1 one teaspoonful of butter1 one cake of compressed yeast1 and two cupfuls of milk4 ,beat the yolks of the eggs until very light4 ,stir in the butter1 flour1 and milk1 the yeast being dissolved in the milk4 ,beat the whites to a stiff froth and add last4 ,set to rise1 and when light bake in well-buttered muffin-tins4 ,,southern ,,sally ,,lunn--,,ii ,four cupfuls of flour1 one teaspoonful of salt1 two cupfuls of milk1 one half cupful of sugar1 and one cake of compressed yeast1 dissolved in the milk4 ,make a batter and let rise in a warm place about three hours4 ,then work into it gradually five eggs1 beaten separately1 and one half cupful of melted butter4 ,add flour enough to make a stiff batter1 fill buttered muffin-tins two thirds full1 let rise1 and bake4 ,,southern ,,sally ,,lunn--,,iii ,three cupfuls of flour1 three eggs1 one cake of compressed yeast dissolved in two cupfuls of milk1 one half cupful of melted butter1 and one tablespoonful of sugar4 ,beat well together into a stiff batter and let rise five or six hours4 ,then add a little warm water in which half a teaspoonful of baking soda has been dissolved1 and pour the batter into a well-buttered cake-pan having a tube in the centre4 ,bake about three quarters of an hour and serve hot4 ,it should be torn apart1 not cut4 ,,zwieback ,one cake of compressed yeast dissolved in one cupful of scalded milk1 a pinch of salt1 and enough sifted flour to make a soft dough4 ,let rise until very light1 then stir in one fourth of a cupful of melted butter1 one fourth of a cupful of sugar1 and one unbeaten egg4 ,mix thoroughly1 and sift in enough more flour to make a smooth1 elastic dough4 ,shape into a loaf and let rise until very light4 ,a ,russian-iron bread-pan holding one loaf is best for ,zwieback4 ,let it rise once more until very light1 then bake in a quick oven4 ,glaze with sugar dissolved in milk just before taking from the oven4 ,when the loaf is cold1 cut in half-inch slices and place in an open oven until golden-brown1 dry1 and crisp4 ,,pancakes ,the edible varieties of pancakes are readily distinguished from the poisonous growths4 ,the harmless ones are healthful and nutritious and grow in private kitchens4 ,the dark1 soggy1 leaden varieties are usually to be found in restaurants1 but have been known to flourish in private kitchens also4 ,batter for pancakes should be thoroughly beaten4 ,a soapstone griddle is best1 but an iron one will do1 and many a savory pancake has come from a humble frying-pan4 ,a pancake turner is essential1 and no pancake should be turned more than once1 as twice turning makes a soggy pancake from the most promising batter4 ,in the following recipes1 where exact proportions are given1 they are not arbitrary as regards flour4 ,the thickening properties of various brands of flour vary so much that no exact rule can be given4 ,a perfect pancake batter will be smooth1 light in texture1 seem somewhat elastic to the touch of the mixing spoon1 and will keep its shape on a griddle4 ,batter enough for one pancake should be dipped from the bowl with a cup or large spoon1 as adding uncooked batter to that on the griddle even an instant after it has begun to cook will work disaster to the pancake--and the hapless mortal who eats it4 ,maple syrup is the syrup par excellence for pancakes and waffles1 but alas1 it is difficult to procure4 ,much of it is made from corn cobs and molasses1 sealed in tin cans bearing gaudy labels1 and1 sailing under false colors1 is sold to the trusting consumer at a high price4 ,even the bricks of maple sugar are not wholly trustworthy1 though1 as a rule1 a better quality of syrup can be obtained by making it at home from the bricks4 ,the ordinary adulterants cannot so readily be added to a crystallized as to a liquid product1 though promising maple bricks are often made of brown sugar flavored with a little maple syrup4 ,other syrups can be made easily and may possibly give welcome variety even to those fortunates who can secure the real maple syrup4 ,maraschino1 noyeau1 kirsch1 and other cordials1 orange-flower water1 grated orange- and lemon-peel1 and the fruit juices left from canned and preserved fruits1 can all be used to advantage in flavoring a simple syrup made of sugar and water boiled till it hairs from the spoon4 ,always add flavoring to syrup just before taking it from the fire1 and do not allow it to boil4 ,,southern ,,buckwheat ,,cakes ,four cupfuls of buckwheat flour1 sifted1 one half cake of compressed yeast dissolved in a little lukewarm water1 one teaspoonful of salt1 and one tablespoonful of molasses4 ,mix with enough warm water to make a thin batter and set to rise over night4 ,if the batter is sour in the morning add a bit of baking soda4 ,,quick ,,buckwheat ,,cakes ,three cupfuls of buckwheat flour and one cupful of white flour1 one cupful each of milk and water1 three heaping teaspoonfuls of baking powder1 one teaspoonful of salt1 and one tablespoonful of molasses4 ,sift the dry ingredients together1 mix1 and fry as usual4 ,,kentucky ,,buckwheat ,,cakes ,one cupful of flour1 two cupfuls of buckwheat flour1 one teaspoonful of salt1 one cake of compressed yeast dissolved in lukewarm water1 and one tablespoonful of molasses4 ,beat well together and let stand over night4 ,fry on a soapstone griddle greased with suet1 salt pork1 or bacon4 ,a bit of suet or salt pork tied in a bit of cloth was the old-fashioned method of greasing a griddle for buckwheat cakes4 ,,buckwheat ,,cakes ,,with ,,sour ,,milk ,take two cupfuls of thick sour milk1 add a teaspoonful of salt1 and enough buckwheat flour to make a thin batter4 ,let stand over night4 ,in the morning add a teaspoonful of soda dissolved in two tablespoonfuls of lukewarm water and beat thoroughly4 ,fry at once4 ,,crumb ,,buckwheat ,,cakes ,two cupfuls of buckwheat flour1 two and one half cupfuls of warm water1 one cupful of dried bread crumbs1 one cupful of milk1 one tablespoonful of salt and half a cake of compressed yeast4 ,dissolve the yeast in the water and mix with the buckwheat flour4 ,add the salt1 beat until well mixed1 then cover and let stand over night in a warm place4 ,put the dried crumbs into the milk and let soak over night in a cool place4 ,in the morning1 mash the soaked crumbs and toss with a fork until light and dry1 then mix with the risen buckwheat batter and fry as usual4 ,,blueberry ,,pancakes ,stir one cupful of blueberries into the batter for strawberry pancakes and fry as other pancakes4 ,,corn-,,meal ,,pancakes ,one cupful of corn-meal1 one cupful of flour1 four cupfuls of milk1 one tablespoonful of melted butter1 two tablespoonfuls of sugar1 one teaspoonful of salt1 and three eggs4 ,add the melted butter to the corn-meal1 boil the milk and pour it1 scalding hot1 over the corn-meal4 ,sift the dry ingredients together1 and after the meal and milk have cooled stir the dry mixture into it4 ,add the well-beaten eggs last1 beat hard1 and bake like other griddle cakes4 ,,corn-,,meal ,,pancakes--,,ii ,two cupfuls of corn-meal1 one cupful of flour1 one tablespoonful of sugar1 one teaspoonful of salt1 one teaspoonful of soda1 one tablespoonful of melted butter1 three eggs1 and sour milk to thin the batter4 ,scald the meal with enough boiling water to mix it1 then add the sugar and melted butter4 ,sift the flour and salt together and add to the meal4 ,add the eggs1 beaten separately1 the whites to a stiff froth1 and the soda dissolved in a teaspoonful of warm water4 ,thin the batter with enough sour milk to make it of the right consistency and bake like other pancakes4 ,,corn-,,meal ,,flapjacks ,two cupfuls of corn-meal1 one cupful of buttermilk1 half a teaspoonful of salt1 half a teaspoonful of soda1 half a cupful of boiling water1 and one egg1 well beaten4 ,mix the salt with the meal1 pour over the boiling water1 mix thoroughly and let cool4 ,add the buttermilk1 in which the soda is dissolved1 and the eggs1 well beaten4 ,if too thin add a very little sifted flour4 ,fry in butter or in equal parts of butter and lard4 ,,crumb ,,pancakes ,two cupfuls of bread crumbs soaked in milk until very soft4 ,add a pinch of salt1 one cupful each of sweet milk and buttermilk1 one teaspoonful of soda and one egg beaten separately1 the white to a stiff froth4 ,beat hard and add enough sifted flour to make a good batter--probably about a heaping tablespoonful4 ,fry in butter on a griddle4 ,,green ,,corn ,,griddle ,,cakes ,one cupful of milk1 one cupful of grated green corn1 a pinch of salt1 half a teaspoonful of baking powder1 one egg1 beaten separately1 and enough sifted flour to make a thin batter4 ,butter the cakes while hot and serve at once4 ,,danish ,,pancakes ,one cupful of flour1 three eggs beaten separately1 one pinch each of salt and soda dissolved in a teaspoonful of vinegar1 and enough milk to make a thin batter4 ,,flannel ,,cakes ,beat two eggs thoroughly4 ,add one teaspoonful of salt1 one tablespoonful of sugar1 three cupfuls of milk1 and enough flour1 sifted in with one teaspoonful of cream tartar and half a teaspoonful of soda1 to make a thin batter4 ,bake on a greased griddle1 butter1 and serve very hot4 ,,french ,,pancakes ,one and one half cupfuls of flour1 one and one half cupfuls of milk1 one teaspoonful each of salt and melted butter1 two teaspoonfuls of brandy1 and four eggs4 ,beat the yolks of the eggs till light-colored and creamy1 add the other ingredients gradually and fold in the stiffly beaten whites last4 ,fry in a very hot frying-pan1 using equal parts of lard and butter to fry in4 ,bake in small cakes1 and after taking up spread very thinly with marmalade1 honey1 or jam1 and roll up like a jelly roll4 ,sift powdered sugar over the rolls and serve at once1 without butter or syrup4 ,,feather ,,pancakes ,scald two cupfuls of milk1 dissolve in it one half cake of compressed yeast1 and add a teaspoonful of salt4 ,sift in enough flour to make a thin1 smooth batter1 and set to rise over night4 ,in the morning add to it one cupful of thick sour milk1 one tablespoonful of melted butter1 two eggs1 beaten separately1 one teaspoonful of soda sifted in with enough flour to make a smooth1 thin batter4 ,let stand twenty or thirty minutes1 then bake as usual4 ,,fruit ,,pancakes ,add apple sauce1 berries1 chopped dates1 figs or prunes1 orange marmalade1 chopped preserved quinces1 or any desired fresh fruit or preserves to any good pancake batter1 in the proportion of one heaping tablespoonful of fruit to each cupful of batter4 ,the grated pineapple which comes in cans is particularly satisfactory and needs no further preparation4 ,the fruit juice1 sweetened1 should be used instead of syrup wherever possible4 ,,graham ,,griddle ,,cakes ,one cupful of wheat flour and one cupful of ,graham flour1 sifted with one teaspoonful of salt and one tablespoonful of sugar4 ,beat two eggs separately1 the whites to a stiff froth4 ,add two cupfuls of thick sour milk in which a teaspoonful of soda has been dissolved1 mix with the eggs1 and stir the flour into the liquid4 ,when the batter is well mixed1 add a heaping tablespoonful of butter1 melted1 beat hard1 and fry like other griddle cakes4 ,,hominy ,,griddle ,,cakes ,soak two cupfuls of fine hominy all night and cook it in a double boiler all day or until soft4 ,when wanted for griddle cakes add two cupfuls of white corn-meal1 sifted1 three tablespoonfuls of butter1 melted1 a pinch of salt1 three eggs1 well beaten1 and four cupfuls of milk1 or less if necessary1 to make a thin batter4 ,,maryland ,,griddle ,,cakes ,three cupfuls of flour1 three cupfuls of milk1 one teaspoonful of salt1 two teaspoonfuls of baking powder1 and three eggs4 ,beat the eggs thoroughly1 stir into the milk1 sift the dry materials together1 beat hard1 and fry at once4 ,,potato ,,pancakes ,peel eight or ten good-sized potatoes and drop into cold water to prevent discoloration4 ,grate rapidly on a coarse grater4 ,to the pulp add four eggs1 well beaten1 two teaspoonfuls of salt1 and half a cupful of flour sifted with half a teaspoonful of baking powder4 ,mix lightly but thoroughly1 and bake on a hot griddle4 ,serve with butter1 but without syrup4 ,germans add a little grated onion to potato pancakes4 ,,raised ,,pancakes ,four cupfuls of milk1 one half cake of compressed yeast1 three tablespoonfuls of melted butter1 one teaspoonful of sugar1 one teaspoonful of salt1 half a teaspoonful of soda1 two eggs1 and enough flour for a batter4 ,scald the milk and cool it1 then dissolve the yeast in it and add the salt and sugar4 ,add enough sifted flour to make a smooth1 thin batter1 cover1 and let stand over night in a warm place4 ,in the morning add the melted butter1 the soda dissolved in a little warm water1 and the eggs1 beaten separately4 ,cover and let stand half an hour in a warm place4 ,bake like other griddle cakes and serve immediately4 ,,raised ,,pancakes--,,ii ,mix one cupful of scalded and cooled milk1 in which one quarter of a yeast cake has been dissolved1 with one heaping tablespoonful of butter1 melted1 one teaspoonful of sugar1 one pinch of salt1 and one cupful of sifted flour4 ,let rise over night4 ,in the morning add one egg beaten separately1 the white to a stiff froth4 ,beat to a smooth1 thin batter and fry as usual4 ,,southern ,,rice ,,pancakes ,boil one cupful of well-washed rice as directed in the chapter on ,cereals4 ,add to it one half cupful of cream1 two tablespoonfuls of flour sifted with one tablespoonful of baking powder1 and two eggs1 beaten separately1 the whites to a stiff froth4 ,use only enough butter to keep the cakes from sticking to the griddle and serve as soon as done4 ,,rice ,,pancakes--,,ii ,mix two cupfuls of boiled rice with two cupfuls of milk and let stand over night in a cool place4 ,in the morning1 add three cupfuls of sifted flour1 one teaspoonful of salt1 one tablespoonful of melted butter and one tablespoonful of sugar4 ,beat until thoroughly mixed1 with two cupfuls of milk and a tablespoonful of baking powder1 then add three eggs1 beaten separately1 folding in the stiffly beaten whites last4 ,a cupful of cream may be used instead of the butter4 ,,rice ,,pancakes--,,iii ,dissolve a teaspoonful of soda in a tablespoonful of cold water1 and stir it into two cupfuls of thick sour milk4 ,add two cupfuls of sifted flour1 a pinch of salt1 two eggs1 beaten separately1 and one cupful of cold boiled rice4 ,fry brown on a well-greased griddle4 ,,strawberry ,,pancakes ,six eggs1 beaten separately1 two cupfuls of milk1 two cupfuls of sifted flour1 and one teaspoonful of salt4 ,mix the flour and salt1 then add the milk and stir in the well-beaten yolks4 ,beat hard until the mixture is very light4 ,then fold in the whites1 beaten to a stiff froth4 ,bake on a well-greased griddle and serve two to each person1 with butter and crushed and sweetened strawberries between4 ,sprinkle with powdered sugar4 ,half this recipe is sufficient for a small family4 ,,sour ,,milk ,,pancakes ,two cupfuls of sour milk1 two and one half cupfuls of sifted flour1 one teaspoonful of soda1 one tablespoonful of warm water1 one teaspoonful of salt1 one teaspoonful of sugar1 two tablespoonfuls of melted butter1 and two eggs4 ,beat the yolks of the eggs till light-colored and creamy1 add the sour milk1 salt1 and sugar1 and beat till thoroughly mixed4 ,add the flour gradually1 beating constantly1 then the soda dissolved in warm water1 then the melted butter1 then the stiffly beaten whites of the eggs4 ,fold together carefully and bake at once4 ,,sour ,,milk ,,pancakes--,,ii ,to four cupfuls of sour milk add enough flour to make a batter that will pour1 sifted in gradually and thoroughly mixed4 ,add two eggs1 well beaten1 one tablespoonful of melted butter1 one teaspoonful of salt1 and a teaspoonful of soda dissolved in a little warm water4 ,bake on a very hot griddle1 well greased4 ,,wheat ,,pancakes ,three cupfuls of flour1 two cupfuls of milk1 two teaspoonfuls of baking powder1 one tablespoonful of melted butter1 three eggs1 and one teaspoonful of salt4 ,sift the dry ingredients together4 ,beat the yolks of the eggs till light-colored and creamy and stir into the milk4 ,mix with the flour1 then add the melted butter and beat to a smooth batter4 ,add a little more milk if the batter seems too thick4 ,add the whites of the eggs1 beaten to a stiff froth1 fold in carefully1 and bake as usual4 ,,wheat ,,pancakes--,,ii ,three cupfuls of milk1 two cupfuls of sifted flour1 three eggs1 one pinch of salt1 and two heaping teaspoonfuls of baking powder4 ,beat the yolks of the eggs till light-colored and creamy1 and mix thoroughly with the milk4 ,put the flour in a bowl and pour on a part of the milk1 making a thick batter4 ,beat this thick batter hard until very smooth1 dissolve the baking powder in the rest of the milk and add it1 beating thoroughly1 and add the stiffly beaten whites of the eggs last4 ,this batter may be used for waffles4 ,the thinner it is the more delicate the cakes will be4 ,,coffee ,,cakes1 ,,doughnuts1 ,,and ,,waffles ,,baba ,a ,,la ,,parisienne ,prepare the yeast as for ,french ,coffee ,cake4 ,beat four tablespoonfuls of sugar to a cream with one cupful of butter and the grated yellow rind of a lemon4 ,add seven unbeaten eggs1 one at a time1 incorporating each egg thoroughly into the mixture before the next is added4 ,make a sponge of the yeast1 one cupful of milk1 scalded and cooled1 and one cupful of sifted flour4 ,let it rise until very light--about half an hour--and mix with the hand into the egg mixture1 adding two more cupfuls of sifted flour4 ,butter a tube-pan1 put in the dough1 sprinkle with chopped almonds1 sugar1 and spice1 let it rise two hours1 and bake very slowly4 ,,german ,,coffee ,,bread ,scald and cool to lukewarm one cupful of milk4 ,add one heaping tablespoonful of butter and two heaping tablespoonfuls of sugar1 one quarter of a yeast cake dissolved in one tablespoonful of warm water1 a pinch of salt1 and enough sifted flour to make a soft dough4 ,let it rise over night4 ,in the morning1 roll out and spread in a flat buttered tin4 ,rub with softened butter1 sprinkle with sugar and cinnamon1 and bake about half an hour in a moderate oven4 ,cut into squares and serve hot4 ,,german ,,coffee ,,cake ,one tablespoonful of butter1 one cupful of sugar1 one egg1 one cupful of milk1 one and one half cupfuls of flour1 one heaping teaspoonful of baking powder1 the juice and grated rind of half a lemon4 ,mix thoroughly1 spread the dough in a shallow buttered baking-pan1 sprinkle with chopped nuts1 sugar1 cinnamon1 and dots of butter4 ,bake until brown and crisp1 cut in squares1 and serve piping hot4 ,,austrian ,,coffee ,,cake ,four cupfuls of flour1 one teaspoonful of salt1 two teaspoonfuls of baking powder1 five eggs1 well beaten1 with two tablespoonfuls of sugar1 two cupfuls of milk1 and one tablespoonful of softened butter4 ,mix thoroughly1 spread in a buttered baking-pan1 dot with butter1 sprinkle with sugar and cinnamon1 and bake in a quick oven4 ,serve hot4 ,,hungarian ,,royal ,,coffee ,,cake ,six cupfuls of flour1 two cupfuls of butter1 four cupfuls of milk1 three eggs1 three quarters of a pound of cleaned and seeded raisins1 one half cupful of sugar1 three cakes of compressed yeast1 half a cupful of shredded citron1 and eight pulverized cardamon seeds4 ,mix the sugar1 butter1 flour1 and milk thoroughly1 the yeast having been dissolved in the milk1 previously scalded and cooled4 ,dredge the fruit with flour and add last4 ,let rise four hours1 or more1 if necessary4 ,when ready for baking1 rub with softened butter1 sprinkle with cinnamon1 granulated sugar1 and chopped almonds4 ,bake in a tube-pan or in a ring on a large baking-sheet4 ,,french ,,coffee ,,cake ,dissolve a cake of compressed yeast in two tablespoonfuls of tepid water4 ,add a pinch of salt and a tablespoonful of sugar4 ,cream a cupful of butter with three fourths of a cupful of powdered sugar1 and add1 gradually1 the unbeaten yolks of six eggs1 one at a time1 and the grated yellow rind of a lemon4 ,sift two cupfuls of flour into a bowl and make into a thin batter with the dissolved yeast and one cupful of scalded and cooled milk4 ,add the egg mixture1 and beat with the hand till the dough leaves the sides of the bowl4 ,add a handful of sultanas1 half a cupful each of blanched and shredded almonds and shredded citron1 and1 lastly1 the stiffly beaten whites of the eggs4 ,put into a tube-pan which has been well buttered1 and set in a warm place to rise4 ,bake very slowly4 ,when fully risen and beginning to brown1 rub with softened butter1 and sprinkle with sugar and spice4 ,,vienna ,,coffee ,,cake ,dissolve a cake of compressed yeast in one cupful of scalded and cooled milk1 add a pinch of salt and one tablespoonful of brown sugar4 ,sift one cupful of flour into a bowl1 add the milk and yeast1 beat to a smooth1 light batter1 free from lumps1 and set away in a warm place till very light4 ,cream three quarters of a cupful each of butter and powdered sugar1 add four whole eggs1 unbeaten1 three unbeaten yolks1 and two cupfuls of sifted flour1 working with the hand1 and adding egg and flour alternately4 ,incorporate gradually into the risen batter1 working thoroughly with the hand4 ,dredge half a cupful of blanched and shredded almonds1 a tablespoonful of shredded citron1 and half a cupful of cleaned and seeded raisins thoroughly with flour1 and work into the dough with the hand4 ,put into a buttered tube-pan or mould and let rise in a warm place for three or four hours1 then bake an hour in a moderate oven4 ,when beginning to brown1 rub with softened butter1 sprinkle with granulated sugar and spice1 and set back into the oven until done4 ,all risen coffee cakes will keep well if wrapped closely in a cloth1 and may be served cold1 or reheated in a brisk oven for a few minutes just before serving4 ,,berlin ,,coffee ,,cake ,make a sponge with two cupfuls of milk1 scalded and cooled1 a cake of compressed yeast dissolved in the milk1 a pinch of salt1 and one cupful of sifted flour4 ,let rise two hours in a warm place1 then add one half cupful of melted butter1 one cupful of cleaned and seeded raisins1 one fourth cupful of finely shredded citron1 one cupful of sugar1 and three eggs1 well beaten4 ,add enough sifted flour to make a stiff dough1 knead thoroughly1 roll into a long thin strip1 cut in three strips1 lengthwise1 braid1 and twist into a ring4 ,arrange in a circle on a well-buttered baking-sheet and let rise till very light1 then bake half an hour4 ,it will be more delicate if the strips are rubbed with softened butter before braiding and will come apart more easily4 ,before taking from the oven glaze with sugar and milk1 or rub with butter and sprinkle with sugar and spice4 ,,quick ,,coffee ,,cake ,cream one fourth of a cupful of butter with one cupful of sugar1 add one egg1 well beaten1 one half cupful of milk1 a pinch of salt1 and one and one half cupfuls of flour sifted1 with a heaping teaspoonful of baking powder4 ,spread in a pan1 sprinkle with seeded and cleaned raisins or currants1 a little shredded citron1 dot with butter1 and sift over sugar and spice1 cinnamon preferred4 ,serve hot1 cut in small squares4 ,,crullers ,three eggs1 a pinch of salt1 two cupfuls of flour1 three tablespoonfuls of milk1 six tablespoonfuls of melted butter1 and six tablespoonfuls of sugar4 ,roll out half an inch thick1 cut out with a small cake cutter which has a hole in the centre1 and fry in very hot lard4 ,drain on brown paper and sprinkle with powdered sugar4 ,,plain ,,doughnuts ,sift two teaspoonfuls of baking powder with four cupfuls of flour4 ,dissolve half a cupful of sugar in one cupful of milk4 ,add to the milk one teaspoonful of salt1 half a nutmeg1 grated1 and two well-beaten eggs4 ,combine with the dry mixture1 roll out1 cut in rings1 and fry in deep fat4 ,drain on brown paper4 ,,doughnuts--,,ii ,half a cupful of butter1 one cupful of sugar1 three cupfuls of flour1 one egg1 and one and one half cupfuls of milk1 and a slight grating of nutmeg4 ,make into a soft dough1 roll out1 cut into shapes1 and fry in hot fat4 ,sprinkle with powdered sugar4 ,,raised ,,doughnuts ,one cupful of butter1 one cupful of sugar1 one teaspoonful of powdered cinnamon1 and two eggs1 well beaten4 ,work this mixture into two cupfuls of bread dough or roll mixture made ready for its second rising1 and let rise an hour or more4 ,when light1 roll out1 cut into circles or squares1 let rise until very light1 and fry in smoking-hot fat4 ,let drain on brown paper and sprinkle with granulated sugar4 ,,light ,,doughnuts ,three quarters of a cupful of granulated sugar1 two eggs1 beaten separately1 one cupful of milk1 three tablespoonfuls of melted butter1 three cupfuls of flour1 three heaping teaspoonfuls of baking powder1 and half a teaspoonful of grated nutmeg4 ,fold in the stiffly beaten whites of the eggs last1 then work in enough more sifted flour to make a soft dough1 probably about two cupfuls4 ,roll very thin1 cut out1 fry in smoking-hot fat1 and drain on brown paper4 ,this recipe makes about five dozen doughnuts1 and half of it will be sufficient for an ordinary family unless they are especially fond of doughnuts4 ,,raised ,,fruit ,,doughnuts ,cream together one heaping tablespoonful of butter and one fourth cupful of sugar4 ,dissolve one half a cake of compressed yeast in one cupful of milk that has been scalded and cooled4 ,add half a teaspoonful of salt to the milk and yeast1 combine mixtures1 and work in two cupfuls of flour4 ,let rise until double in bulk4 ,mix together one half cupful of sugar1 a pinch of cinnamon1 a grating of nutmeg1 and a pinch of allspice1 one half cupful of cleaned currants1 cleaned and seeded raisins1 and shredded citron1 mixed1 and a scant two cupfuls of sifted flour4 ,lastly1 add one egg1 well beaten1 knead thoroughly1 and let rise until very light4 ,cut or tear off pieces of dough the size of an egg1 drop into smoking-hot fat1 and fry like other doughnuts4 ,drain on brown paper and sprinkle with granulated sugar4 ,,blue ,,grass ,,waffles ,two cupfuls of thick sour cream1 two cupfuls of flour1 three eggs1 well beaten1 and half a teaspoonful of soda sifted with the flour4 ,mix quickly1 folding in the stiffly beaten whites of the eggs last1 and bake until golden brown and crisp on hissing-hot1 well-greased waffle-irons4 ,,cream ,,waffles ,sift together one cupful of flour1 three tablespoonfuls of corn starch1 and a pinch of salt4 ,mix one egg1 well beaten1 one scant teaspoonful of soda1 and two cupfuls of sour milk together and gradually combine mixtures1 beating hard meanwhile4 ,bake in hot1 well-greased waffle-irons and butter the waffles before serving4 ,,feather ,,waffles ,four cupfuls of milk1 three eggs1 beaten separately4 ,add the milk to the yolks and a pinch of salt1 then add one and one half tablespoonfuls of rich cream or melted butter and sifted flour enough to make the batter a little stiffer than pancake batter4 ,add the whites of the eggs last1 beaten to a stiff froth1 and stir in quickly two teaspoonfuls of baking powder4 ,,georgia ,,waffles ,two cupfuls of flour1 a pinch of salt1 two cupfuls of buttermilk1 one cupful of melted lard1 one scant teaspoonful of soda1 and one egg4 ,sift the flour and salt together and beat into a smooth batter with the buttermilk4 ,add the well-beaten egg1 then the hot lard1 beat thoroughly1 add the dry soda1 beat hard for a minute or two1 and bake in hissing-hot waffle-irons4 ,,hominy ,,waffles ,one cupful of cold cooked hominy1 one egg1 well beaten1 one tablespoonful of melted butter1 one pinch of salt1 two cupfuls of milk1 and two cupfuls of flour sifted with one teaspoonful of baking powder4 ,mix thoroughly and bake in very hot waffle-irons1 well buttered4 ,,raised ,,hominy ,,waffles ,to one cupful of cold cooked hominy add two cupfuls of scalded milk in which one half a yeast cake has been dissolved1 one tablespoonful of butter1 melted1 a pinch of salt1 one tablespoonful of sugar1 and two cupfuls of flour4 ,mix thoroughly and set to rise over night4 ,in the morning add two eggs1 beaten separately1 folding in the stiffly beaten whites last4 ,bake in very hot1 well-greased irons4 ,,indian ,,waffles ,one cupful each of flour and corn-meal1 two cupfuls of thick sour milk1 one cupful of sour cream1 half a teaspoonful of salt1 one teaspoonful of soda1 two tablespoonfuls of sugar1 and two eggs1 beaten separately1 the stiffly beaten whites being folded in last4 ,bake in a very hot1 well-greased waffle-iron and serve very hot4 ,,kentucky ,,waffles ,make a smooth paste of two cupfuls of sifted flour and two cupfuls of milk1 add one half cupful of softened butter1 not melted1 then the well-beaten yolks of three eggs1 then the stiffly beaten whites1 and1 just before baking1 one heaping teaspoonful of baking powder4 ,beat very hard for five minutes and bake in a hissing-hot iron4 ,,maryland ,,waffles ,beat four eggs separately1 the whites to a stiff froth4 ,to the beaten yolks add a pinch of salt1 two cupfuls of milk1 and enough sifted flour to make a stiff batter4 ,beat hard until perfectly smooth and free from lumps4 ,thin the batter by adding gradually the beaten whites of the eggs1 and a little more milk in which a level teaspoonful of baking powder has been dissolved4 ,add lastly one tablespoonful of melted butter or lard4 ,have the waffle-irons very hot and well greased1 and butter each waffle as soon as done4 ,crisp light waffles are delicious when served with cream and sifted maple-sugar4 ,,plain ,,waffles ,two cupfuls of sifted flour1 two cupfuls of milk1 one tablespoonful of melted butter1 one tablespoonful of melted lard1 two teaspoonfuls of baking powder sifted with the flour1 two eggs well beaten1 and half a teaspoonful of salt4 ,beat thoroughly and have the irons hot before mixing4 ,,rice ,,waffles ,one cupful of cold boiled rice beaten light with one cupful of milk4 ,add one tablespoonful of melted butter1 half a teaspoonful of soda dissolved in a little of the milk1 two eggs well beaten1 and enough flour1 sifted in with one teaspoonful of cream tartar1 to make a thin batter4 ,beat thoroughly and bake in well-greased waffle-irons4 ,cream tartar and spices are practically certain to be pure when bought of a druggist instead of a grocer4 7,not knocking the groceryman47 ,,rice ,,and ,,corn-,,meal ,,waffles ,one cupful of cold boiled rice1 one half cupful each of wheat flour and corn-meal1 one tablespoonful of melted butter1 one half teaspoonful of soda dissolved in hot water1 one teaspoonful of salt1 two eggs1 beaten separately1 and enough milk to make a thin batter4 ,the waffle-irons must be very thoroughly greased and the baking must be done with great care1 as these waffles are likely to burn4 ,,swedish ,,waffles ,two cupfuls of cream1 whipped stiff1 one half cupful of sugar1 one egg beaten with one fourth cupful of cold water1 one half cupful of melted butter1 and enough flour1 sifted1 to make a thin batter4 ,fold the whipped cream in carefully just before baking1 and sprinkle with sugar when done4 ,,tennessee ,,waffles ,two cupfuls of sifted flour1 half a teaspoonful of salt1 one tablespoonful of melted butter or lard1 one egg1 beaten separately1 and milk enough to make a thin batter4 ,bake until brown in a well-greased waffle-iron4 ,,virginia ,,waffles ,three eggs1 well beaten1 two cupfuls of milk1 one half cupful of melted butter1 two teaspoonfuls of baking powder1 a pinch of salt1 and enough flour to make a thin batter4 ,bake in hissing-hot waffle-irons4 ,,breakfast ,,beverages ,the breakfast beverage par excellence is coffee1 at least in ,american households1 but1 rather than have coffee poorly made1 it is better to have no coffee at all4 ,the ,french method of coffee making has practically superseded the old-fashioned boiled coffee4 ,cheap coffee1 carefully made in the proper kind of a pot1 has a better flavor than the more expensive brands can possibly have when improperly made4 ,the best coffee-pot on the market1 which publishing ethics forbid us to mention by name1 is made of nickel1 comes in five or six different sizes1 has a close fitting cover1 a wooden handle1 and has inside a finely woven wire strainer1 which does away entirely with the questionable1 and often unclean1 cloth strainer4 ,a cloth1 no matter how carefully kept1 will eventually become saturated with the grounds1 and add the flavor of reheated coffee to the fresh brew in the pot4 ,the nickel coffee-pots having the wire strainer inside are easily kept clean with boiling water alone1 and about once a month may be boiled out with a weak solution of baking soda4 ,various blends of coffee have their champions1 and the blended package coffees are1 in the main1 very good4 ,it is better to buy in small quantities1 a pound or two at a time1 have the coffee pulverized very finely at the grocery1 and keep a watchful eye on the man while he does it1 lest he add alien elements to the coffee4 ,pulverized coffee keeps perfectly in ordinary ,mason jars1 tightly sealed1 if bought in small quantities1 as suggested4 ,the ideal coffee blend is two thirds ,mandeheling ,java and one third ,arabian ,mocha1 but very little genuine ,mocha ever reaches this country1 though trusting consumers often pay high prices for what the man says is sure-enough ,mocha4 ,pure ,java is easier to get1 and ,south ,american1 ,mexican1 ,cuban1 and ,porto ,rican coffees are beginning to deserve consideration4 ,presuming that we have the pot and a good quality of coffee1 finely pulverized1 we will proceed to brew the nectar of the gods4 ,the water must be fresh and captured while on its first boil4 ,scald the coffee-pot1 and put into it one heaping tablespoonful of pulverized coffee for each person and another for the poor1 neglected pot4 ,if the coffee is desired extra strong1 put in another tablespoonful1 or even two4 ,pour in one cupful of boiling water for each tablespoonful of coffee1 keeping the pot over steam1 but never over the fire itself4 ,occasionally the grounds may be lifted from the bottom of the strainer with a spoon in order to hasten the process a bit4 ,the strength of ,samson may be given the brew by pouring out a cupful or two of the coffee after it is made1 and compelling it to go over the ground7s7 again4 ,put the desired amount of sugar in each cup1 and add a liberal quantity of cream4 ,fill three fourths full with coffee and weaken slightly with freshly boiling water4 ,coffee poured into cream and afterward weakened with boiling water is an entirely different beverage from that which results when the process is reversed4 ,anybody knowing why1 please write4 ,never1 never1 never under any circumstances use the same coffee twice1 or add fresh coffee to the remnant in the pot1 if by chance there should ever be any left4 ,trim over last year's hat1 if you must1 and buy no books for a year except this one1 but do have the daily coffee right4 ,our deep feeling on this subject is caused by our own cherished reputation for coffee making1 which extends as much as three blocks in every direction of the compass4 ,,boiled ,,coffee ,one cupful of ground coffee1 mixed with a raw1 unbeaten egg1 and part of the shell4 ,add half a cupful of cold water1 and put it into the coffee-pot4 ,pour over four cupfuls of boiling water1 and as it rises and begins to boil1 stir it with a silver spoon4 ,let boil hard for ten or fifteen minutes1 then take from the fire4 ,pour out one cupful of the coffee1 then put it back1 and set the pot on the back of the stove for five minutes to settle4 ,,cafe ,,glace ,a welcome variant in summer1 even for people who do not like cold coffee4 ,fill iced-tea glasses three fourths full of inch cubes of ice1 add a lump or two of sugar1 and pour in the coffee1 boiling hot4 ,do not stir1 but add the cream immediately4 ,for some strange reason1 it is better than if the hot coffee is poured over the ice1 sugar1 and cream4 ,anybody knowing why1 please write4 ,,chocolate ,make exactly like cocoa1 using milk instead of water4 ,a few drops of vanilla added to chocolate pleasantly accentuates its flavor4 ,,cocoa ,directions are given on the package the cocoa comes in4 ,if not1 buy another kind4 ,,tea ,cheap tea contains sawdust1 dried and powdered hay1 grass-seed1 and departed but unlamented insects4 ,moral--buy good tea1 or go without4 ,have the kettle boiling1 and take the water at the first boil4 ,scald out the tea-pot1 which must never be of metal1 and put into it one teaspoonful of tea for each person1 and one for the pot1 or more1 if curly hair for the drinker is desired4 ,pour one cupful of boiling water for each person and another for the pot upon the tea1 and pour off the tea inside of three minutes4 ,after that the boiling water busies itself in taking tannic acid out of the tea grounds4 ,tannic acid hardens albumen into a leathery substance of which the most courageous stomach is rightfully suspicious1 and also puckers the mucous membrane of the stomach into smocking4 ,persistent drinking of boiled tea is quite likely to relieve the stomach altogether of its valued and hard-worked mucous membrane4 ,,simple ,,salads ,a salad with mayonnaise dressing is an ideal piece de resistance for luncheon4 ,it furnishes the necessary carbon in a light and easily assimilated form1 and1 if well made1 is always palatable4 ,strictly speaking1 there are but two salad dressings1 ,french and mayonnaise4 ,the boiled dressing1 with all its variations1 is1 technically1 a sauce4 ,a true salad dressing is made almost entirely of oil4 ,to make ,french dressing1 put into a bowl or soup plate a pinch of salt1 a dash of red pepper1 and three tablespoonfuls of olive-oil4 ,stir with a silver spoon until thoroughly mixed1 then add one tablespoonful of tarragon vinegar1 and stir until thick4 ,french dressing must not be made until it is to be used1 as it very quickly wilts a vegetable salad4 ,four or five tablespoonfuls of oil may be used to one of vinegar or lemon-juice if desired1 and ,french dressing may also be seasoned with tabasco sauce1 ,worcestershire1 dry mustard1 celery salt1 or any preferred condiment4 ,to make mayonnaise1 put into an earthen bowl the yolk of a fresh egg and a pinch of salt1 a dash of red pepper and half a teaspoonful of dry mustard4 ,place the bowl on ice or in ice water4 ,pour one cupful of olive-oil into a small pitcher from which it will drop easily4 ,when the egg and seasoning are thoroughly mixed1 begin to add the oil1 using a silver teaspoon1 and rubbing rather than stirring4 ,add the oil until a clear spot is formed upon the egg1 then mix until smooth4 ,only a few drops can be added at first1 but the quantity may be gradually increased4 ,the clear spot upon the egg is an infallible test of the right quantity of oil4 ,if too much oil is added1 the dressing will curdle4 ,a few drops of lemon-juice and long beating will usually make it right again4 ,if this fails1 set the bowl directly on the ice in the refrigerator1 and let stand half an hour4 ,if it is still curdled1 begin again with the yolk of another egg and add the curdled mayonnaise by degrees to the new dressing4 ,when the mayonnaise is so thick that it is difficult to stir it1 add the juice of half a lemon1 or more if desired4 ,if wanted still thinner1 add a little cream at serving-time1 but a stiff1 creamy-yellow mayonnaise is a culinary triumph4 ,with a little experience1 mayonnaise is very quickly made4 ,it need not take more than ten or fifteen minutes to make enough abundantly to serve six people4 ,packed in jelly glasses1 and covered with wax paper1 or the cover of a jelly glass1 mayonnaise will keep a week or more in a cool place4 ,a quick mayonnaise can be made by putting into a bowl half a teaspoonful of salt1 a dash of red pepper1 half a teaspoonful of dry mustard1 the yolk of an egg1 four tablespoonfuls of olive-oil1 one tablespoonful of lemon-juice or tarragon vinegar1 and beating all together with the egg beater4 ,if it fails to thicken1 it is because the egg is not strictly fresh1 but even if it does not thicken1 it is palatable4 ,a small jar of mayonnaise dressing1 kept upon the ice1 is an ever present help in time of trouble4 ,all vegetables used for salads must be in prime condition4 ,lettuce must be crisp1 and only the perfect leaves used4 ,ragged edges may be trimmed off with the scissors4 ,the head lettuce is best for all salads1 but the leaf lettuce may be used if the other is not obtainable4 ,it is sometimes shredded into ribbons with a sharp knife or scissors1 but lettuce should be torn rather than cut1 as cutting breaks and bruises the fibres4 ,salads with mayonnaise dressing are too rich to serve at dinner1 and hence are relegated to luncheons1 ,sunday-night suppers1 and hot-weather dinners1 where no other meat is served4 ,the variety of salads is inexhaustible1 and new combinations are invented every day1 many of them elaborate and very difficult to make4 ,the following salads1 however1 will be found simple1 convenient1 and in every way satisfactory4 ,,chicken ,,salad ,mix cold1 cooked1 shredded chicken with half the quantity of finely cut celery1 mix with mayonnaise dressing1 and serve on a bit of lettuce4 ,garnish with parsley and slices of hard-boiled egg4 ,canned chicken may be used1 but it is not as good4 ,,chicken ,,and ,,mushroom ,,salad ,equal parts of chicken and cooked mushrooms4 ,mayonnaise4 ,,mock ,,chicken ,,salad ,cold roast pork1 shredded with the fingers and mixed with half as much finely cut celery4 ,mayonnaise4 ,,chicken ,,and ,,sweetbread ,,salad ,cold1 cooked1 shredded chicken1 and half the quantity of cooked sweetbreads cut fine4 ,mayonnaise4 ,,chicken ,,and ,,nut ,,salad ,add a few pecans or ,english walnuts1 cut coarsely1 to chicken salad4 ,,almond ,,salad ,stone and chop six olives4 ,add half a cupful of blanched and shredded almonds1 and half a cupful of tender celery cut fine4 ,serve on lettuce leaves1 with mayonnaise4 ,,asparagus ,,salad ,boil1 drain1 and cool the asparagus4 ,serve on lettuce leaves with ,french dressing1 and garnish with slices of hard-boiled egg4 ,,apple ,,and ,,cress ,,salad ,cut sour apples into dice4 ,mix with watercress1 carefully picked over1 and ,french dressing4 ,,apricot ,,salad ,chill the fruit1 pare1 stone1 cut in halves1 arrange on lettuce leaves1 and pour over ,french dressing made with lemon-juice4 ,,asparagus ,,and ,,salmon ,,salad ,flake cold1 boiled salmon1 mix with cooked asparagus tips1 and add a little finely cut celery4 ,mayonnaise4 ,,bean ,,salad ,lima beans boiled1 drained1 and cooled1 chopped onion and minced parsley4 ,mayonnaise4 ,,bordeaux ,,salad ,celery and olives1 coarsely cut4 ,mayonnaise4 ,,banana ,,salad ,chill the fruit1 peel1 slice thin1 pour over ,french dressing made with lemon-juice1 and serve at once on lettuce leaves4 ,,banana ,,and ,,cherry ,,salad ,prepare as above1 mixing the bananas with a few maraschino cherries1 cut into quarters4 ,,banana ,,and ,,pimento ,,salad ,prepare as above1 using shredded scarlet pimentos instead of the cherries4 ,,banana ,,and ,,celery ,,salad ,six bananas1 half a cupful of nuts cut fine1 and two stalks of celery cut fine4 ,peel the bananas carefully1 cut the fruit into dice1 mix with the nuts and celery1 add mayonnaise1 fill the banana skins1 chill1 and serve on lettuce leaves4 ,,bird',s-,,nest ,,salad ,take the yolks of hard-boiled eggs and rub to a paste with an equal quantity of ,neufchatel cheese4 ,season with salt and paprika1 and make into egg-shaped balls4 ,make a mound of the shredded whites and lay the egg-balls upon it1 flecking them with black pepper4 ,surround the dish with the heart-leaves of head lettuce1 and serve mayonnaise dressing in a dish apart4 ,,celery ,,salad ,crisp1 tender celery cut fine1 mixed with a little chopped onion and mayonnaise4 ,serve on lettuce4 ,,cauliflower ,,salad ,boil a large cauliflower in salted water until tender4 ,drain1 cool1 separate the flowerets1 sprinkle with chopped onion and parsley1 and set on ice4 ,when thoroughly chilled1 mix with mayonnaise1 and serve on lettuce leaves4 ,,bohemian ,,salad ,mix fried oysters or fried scallops1 cold1 with half the quantity of finely cut celery4 ,serve very cold on lettuce leaves with mayonnaise4 ,,crab ,,salad ,use the meat of boiled crabs flaked into pieces of uniform size4 ,the canned crab meat is very good4 ,add half the quantity of finely cut celery1 mix with mayonnaise1 and serve on lettuce leaves4 ,,cress ,,salad ,watercress and nasturtium leaves4 ,french dressing4 ,garnish with nasturtium blossoms4 ,,calf',s-,,brain ,,salad ,parboil the brains in acidulated water1 blanch1 cool1 and remove all veins and membranes4 ,break in pieces and proceed as for ,crab ,salad4 ,,cucumber ,,salad ,peel1 slice1 and chill the cucumbers4 ,drain1 mix with chopped onion1 or small bits of the large white onions4 ,french dressing4 ,,cucumber ,,and ,,radish ,,salad ,prepare as above1 and add a few radishes1 sliced but not peeled4 ,the onion may be omitted4 ,,cottage ,,cheese ,,salad ,make soft cottage cheese into balls the size of a bird's egg4 ,arrange carefully with cucumber dice and a little chopped onion4 ,french dressing4 ,,cream ,,cheese ,,salad ,prepare cheese as above1 coloring the balls with spinach juice or green color paste4 ,sprinkle with chopped parsley1 arrange on lettuce leaves1 and pour over ,french dressing4 ,,cucumber ,,jelly ,cut peeled tomatoes and cucumbers into dice1 saving the juice4 ,season with grated onion1 pepper1 and salt4 ,mix with hot water1 in which gelatine has been dissolved1 let cool1 break up and serve in tomato shells with mayonnaise4 ,when gelatine is used in salads1 half a package to each two cupfuls of salad material is about the right proportion4 ,,cherry ,,salad ,maraschino or ox-heart cherries stuffed with hazel nuts4 ,serve very cold on lettuce leaves with mayonnaise4 ,,celery ,,and ,,nut ,,salad ,celery and pecans1 or ,english walnuts1 coarsely cut4 ,mayonnaise4 ,,cauliflower ,,and ,,beet ,,salad ,cooked cauliflower flowerets and dice of cold1 boiled beets4 ,serve on lettuce with mayonnaise4 ,,cheese ,,and ,,tomato ,,salad ,slices of tomato with small bits of ,edam cheese4 ,serve on lettuce leaves with ,french dressing4 ,,celery ,,jelly ,,salad ,put into a saucepan two cupfuls of strained tomatoes1 a tablespoonful of grated onion1 a bay leaf1 and a pinch of celery seed4 ,bring to a boil1 set aside for fifteen minutes1 add half a package of gelatine that has been soaked in half a cupful of cold water1 half a teaspoonful of salt1 and the juice of half a lemon4 ,stand over boiling water until the gelatine is all dissolved4 ,strain1 stir in a quantity of finely cut celery1 set on ice1 stir until it begins to thicken1 mould in small cups1 and chill4 ,at serving-time1 turn out on a bed of lettuce leaves and mask with mayonnaise4 ,,chestnut ,,salad ,shell and blanch the nuts1 boil until tender1 drain1 and peel4 ,add an equal quantity of finely cut celery and some bits of pimento4 ,mayonnaise4 ,,chicken ,,aspic ,,salad ,use strong1 clear chicken stock or the chicken juice which comes in cans1 and half a package of gelatine to each pint4 ,when the jelly begins to thicken1 stir in lightly broken ,english walnuts1 mould1 chill1 turn out on plates covered with lettuce leaves1 and mask with mayonnaise4 ,,tomato ,,aspic ,,salad ,use the juice and strained pulp of fresh or canned tomatoes4 ,season highly with salt1 pepper1 grated onion1 and vinegar4 ,use half a package of gelatine to each two cupfuls of juice and pulp1 mould in small cups1 chill1 turn out on lettuce leaves1 and mask with mayonnaise4 ,,bellevue ,,salad ,make the tomato aspic according to directions given above4 ,when it begins to stiffen1 stir in lightly flaked shrimps and cucumber dice1 mould1 chill1 turn out on individual serving dishes1 surround with the tender heart-leaves of head lettuce1 and mask with mayonnaise dressing4 ,,chicken ,,salad ,,en ,,bellevue ,make the tomato aspic and mould in a border mould4 ,at serving-time turn out upon a platter1 fill the centre with chicken salad and surround with tomato aspic4 ,garnish with the heart-leaves of head lettuce4 ,,cucumber ,,aspic ,,salad ,chop cucumbers fine1 or grate on a coarse grater4 ,season with onion and celery1 or a little celery seed4 ,add salt1 pepper1 and vinegar to taste1 and save every drop of the juice4 ,tint with green color paste if desired4 ,use one package of gelatine to each quart of the pulp1 and proceed according to directions given for other aspic salads4 ,turn into a border mould and chill on ice4 ,at serving-time cover the platter with lettuce leaves1 turn the border out of the mould and fill the centre with a fish salad4 ,,celery ,,and ,,radish ,,salad ,prepare the celery as usual1 but do not peel the radishes4 ,slice them thin and leave the little red line around each slice4 ,chill thoroughly1 mix with mayonnaise1 and serve on lettuce leaves4 ,garnish with whole radishes4 ,,cabbage ,,salad ,select a small1 heavy1 shapely head of white cabbage4 ,cut a slice off the top and scoop out the interior carefully1 leaving a thin shell4 ,shred the inner portion with an equal quantity of crisp celery1 mix with mayonnaise and serve in the cabbage4 ,a few nut meats may be added4 ,sometimes the cabbage bowl is filled with fried oysters1 and the celery and cabbage salad served on lettuce leaves4 ,,salad ,a ,l',,espagnole ,scald1 skin1 and cool large1 smooth tomatoes1 cut a slice off the blossom end and scoop out the pulp with a silver spoon4 ,drain the pulp1 add an equal quantity of cucumber dice1 cut small1 and a little grated onion to season1 mix with a ,french dressing and fill the tomato shell with the mixture4 ,put a spoonful of mayonnaise on top of each tomato and serve on individual plates covered with lettuce leaves4 ,,grape ,,salad ,use large1 white1 ,california grapes1 peel1 seed1 and cut in halves4 ,mix with sour orange slices1 and any preferred nuts4 ,use ,french dressing made with lemon-juice1 and serve on lettuce leaves4 ,,grape ,,salad--,,ii ,prepare as above1 using apples in place of the oranges4 ,,grapefruit ,,salad ,break the pulp of grapefruit into small bits and drain1 reserving the juice4 ,arrange on lettuce leaves1 sprinkle with cut ,english walnuts1 and pour over a ,french dressing made of oil and the juice of the fruit4 ,,italian ,,salad ,six cold1 cooked potatoes1 cut in dice1 six flaked sardines1 three small cucumber pickles1 chopped1 and a stalk of celery cut fine4 ,french dressing4 ,,lettuce ,,salad ,use the crisp heart-leaves of head lettuce1 and dress with ,french dressing4 ,serve with cheese and toasted crackers4 ,,endive ,,salad ,use the crisp leaves of endive and prepare as above4 ,,marguerite ,,salad ,make a bed of lettuce leaves on each individual dish4 ,slice hard-boiled eggs lengthwise1 and remove the yolks whole4 ,put a yolk in the centre of each plate and arrange the white around it1 cut in strips to resemble the petals of a ,marguerite4 ,french dressing4 ,,marquise ,,salad ,tomatoes sliced and sprinkled with chopped onion1 parsley and finely cut celery4 ,serve on lettuce leaves with ,french dressing4 ,,normandy ,,salad ,three cucumbers and three hard-boiled eggs1 cut in dice1 a cupful of olive meat1 and half a cupful of pecan or ,english walnut meat1 broken1 but not chopped4 ,mayonnaise4 ,the egg may be omitted4 ,,nut ,,and ,,sweetbread ,,salad ,a can of shrimps1 a pound and a half of sweetbreads1 cooked and cut into dice1 a can of ,french peas1 a can of mushrooms1 a cupful of ,english walnuts1 half a cupful of blanched almonds1 and a cupful of finely cut celery4 ,mix with mayonnaise and serve on lettuce leaves4 ,half1 or even a third1 of this quantity is sufficient for a small family4 ,,orange ,,salad ,thin slices of very sour oranges1 sprinkled with cut ,english walnuts4 ,serve on lettuce leaves with ,french dressing made with lemon-juice4 ,especially good with game4 ,,pimento ,,salad ,shredded pimentos1 sliced olives1 finely cut celery1 and a tablespoonful of chopped onion to each pint4 ,mayonnaise4 ,this salad should be half celery1 one fourth pimentos1 and one fourth olives4 ,,pimento ,,salad--,,ii ,hard-boiled eggs cut into eighths4 ,half the quantity of shredded pimentos1 and as much olive meat as pimentos4 ,to each pint of the salad add one tablespoonful of the tiny pearl onions which come in bottles4 ,mix with mayonnaise1 and serve on lettuce leaves4 ,,pepper ,,salad ,sliced tomatoes and cucumbers1 shredded green peppers1 chopped onion1 and ,french dressing4 ,,parisian ,,salad ,boil ,french peas in their own juice1 drain1 cool1 and mix with cut walnut meats4 ,soak for an hour in ,french dressing1 drain1 put into lemon cups on lettuce leaves1 and serve with a spoonful of mayonnaise on top4 ,,portuguese ,,salad ,celery1 ,english walnuts1 and shredded pimentos4 ,mayonnaise4 ,,peach ,,salad ,prepare according to directions given for ,apricot ,salad1 and stuff the halves with maraschino cherries and chopped nuts4 ,,russian ,,salad ,make tomato aspic in a border mould1 turn out on a platter and fill the centre with celery mayonnaise4 ,,pineapple ,,salad ,pineapple1 oranges1 bananas1 and strawberries1 cut coarsely4 ,french dressing made with lemon-juice4 ,serve in the pineapple shell1 or in orange baskets1 or banana skins4 ,,scallop ,,salad ,parboil the scallops1 drain1 and cool4 ,cut coarsely1 and mix with half the quantity of finely cut celery4 ,mayonnaise4 ,,oyster ,,salad ,prepare according to directions given above4 ,mushrooms may be added if desired4 ,,stuffed-,,tomato ,,salad ,scald1 drain1 skin1 and chill large1 well-shaped1 ripe tomatoes4 ,cut a slice off the blossom end1 scoop out the pulp1 drain1 mix with an equal quantity of finely cut celery and a little minced onion4 ,mix with mayonnaise1 fill the shells1 put a spoonful of stiff mayonnaise on top1 with a little sprig of parsley upright for a garnish1 or an ,english walnut meat4 ,any salad which combines well with the flavor of tomato may be served in tomato shells1 and as a cupful of salad will stuff several tomatoes1 the problem of insignificant salad left-overs is often solved in this way4 ,,shrimp ,,salad ,use either canned or fresh shrimps4 ,break into small bits1 mix with mayonnaise1 and serve on lettuce leaves4 ,,summer ,,salad ,slice peeled tomatoes1 drain1 and mix with sliced cucumbers and finely chopped onion4 ,mayonnaise4 ,,salmon ,,salad ,use boiled1 fresh salmon4 ,free from skin1 fat1 and bone1 and flake4 ,mix with finely cut celery and a few capers4 ,mayonnaise4 ,,salmon ,,salad--,,ii ,prepare as above1 using cucumber dice and a bit of chopped onion instead of the celery and capers4 ,mayonnaise4 ,,sardine ,,salad ,drain the sardines1 sprinkle with lemon-juice1 and alternate with hard-boiled egg quarters on a bed of lettuce leaves4 ,french dressing4 ,,shad ,,roe ,,salad ,boil the roe1 chill1 slice1 and add finely cut celery and boiled beet dice4 ,mayonnaise4 ,,shad ,,roe ,,salad--,,ii ,prepare the roe as above and mix with sliced cucumbers4 ,season with chopped onion and mix with mayonnaise4 ,,sweetbread ,,salad ,prepare according to directions given for ,calf's-,brain ,salad4 ,,salsify ,,salad ,boil1 drain1 and cool1 cut into dice and combine with an equal quantity of potatoes1 lima beans1 or cauliflower4 ,french dressing4 ,,spinach ,,salad ,mould cooked and chopped spinach in small cups4 ,turn out on individual dishes1 garnish with hard-boiled eggs and beet dice4 ,french dressing4 ,,string ,,beans ,,salad ,string the beans1 but do not cut them4 ,boil1 drain1 and cool4 ,serve on lettuce leaves with ,french dressing and garnish with nasturtium blossoms4 ,,shrimp ,,and ,,cucumber ,,salad ,cut the shrimps coarsely and sprinkle with ,french dressing4 ,at serving-time1 drain1 mix with an equal quantity of crisp cucumber dice1 and serve on lettuce leaves with mayonnaise4 ,,vienna ,,salad ,finely cut celery1 apple dice1 and shreds of green pepper4 ,mayonnaise4 ,,waldorf ,,salad ,sour apples1 peeled and sliced1 ,english walnuts1 and finely cut celery4 ,mayonnaise4 ,,mutton ,,salad ,cut cold roast or boiled mutton into dice1 using none of the fat4 ,arrange on lettuce leaves1 season with salt and pepper1 add a few capers1 and mix with mayonnaise dressing4 ,,mutton ,,and ,,asparagus ,,salad ,prepare according to directions given above1 using an equal quantity of cold1 cooked asparagus instead of the capers4 ,,mutton ,,and ,,pea ,,salad ,prepare according to directions given above1 using peas instead of asparagus4 ,,chestnut ,,salad--,,ii ,prepare according to directions given for ,chestnut ,salad--,i4 ,mix with an equal quantity of sour apples cut into dice4 ,mayonnaise4 ,,cress ,,and ,,walnut ,,salad ,wash and drain a bunch of watercress1 pick off the tender sprigs and place in a salad bowl4 ,add half the quantity of broken ,english-walnuts which have been soaked in lemon-juice4 ,dress with a ,french dressing made of twice as much oil as vinegar and no seasoning except salt4 ,,shad ,,roe ,,salad--,,iii ,cook the roe with a slice of onion in salted1 acidulated water for twenty minutes4 ,drain1 cool1 cut into slices1 and sprinkle with ,french dressing4 ,add cucumber dice and chopped olives4 ,mix with mayonnaise1 garnish with peppers1 and serve on lettuce leaves4 ,,salmon ,,salad--,,iii ,open a can of salmon1 break into large pieces1 remove the bones1 skin1 and fat1 and lay on a plate4 ,slice two tomatoes and mince finely a few small cucumber pickles4 ,mix the tomatoes with the pickle and put around the salmon1 with a little on top4 ,cover with a mayonnaise1 to which chopped pickles and capers have been added1 and garnish with lettuce and parsley4 ,,italian ,,sardine ,,salad ,four sardines1 three large potatoes1 three eggs1 seasoning1 four anchovies1 half a cupful of lima beans cooked1 and plenty of oil and vinegar4 ,bake the potatoes1 peel them1 and set them aside to cool4 ,boil the eggs hard4 ,slice the potatoes into a bowl and add the beans4 ,skin and bone the sardines and anchovies1 break into bits1 and mix them with the vegetable4 ,put the yolks of two of the eggs into a bowl1 add a pinch each of mustard and salt and enough oil to make a smooth cream4 ,add one third as much vinegar as oil4 ,pour this dressing over the vegetables and add the shredded whites of the eggs4 ,garnish with the whole egg cut in slices and a few stoned olives4 ,,egg ,,and ,,cheese ,,salad ,slice half a dozen hard-boiled eggs4 ,line a salad dish with lettuce leaves1 cover with a layer of the eggs1 and sprinkle thickly with grated cheese4 ,thin some mayonnaise with a little cream and spread over the cheese4 ,add another layer of eggs and cheese and a sprinkling of chopped cucumber pickle4 ,put in the remainder of the eggs1 cover with mayonnaise and sprinkle more cheese over all4 ,,celery ,,and ,,pineapple ,,salad ,use equal parts of shredded pineapple and celery1 cut fine4 ,sprinkle with lemon-juice1 and chill4 ,add a few blanched and pounded almonds1 mix with mayonnaise1 and serve on lettuce leaves4 ,,veal ,,salad ,one cupful of cold roast veal cut into dice4 ,add one cupful of cooked peas4 ,sprinkle with celery salt1 chopped capers and pickles1 and pour over a ,french dressing1 seasoned with dry mustard and chopped mint4 ,in making the ,french dressing for this salad1 use ordinary cider vinegar instead of tarragon vinegar4 ,,tomatoes ,,stuffed ,,with ,,asparagus ,,tips ,prepare tomato shells according to directions previously given4 ,cut cold1 cooked asparagus tips in small bits1 mix with mayonnaise1 and fill the shells4 ,season with grated onion if desired4 ,,tutti-,,fruitti ,,salad ,one half pound of figs1 cut in small pieces1 one quarter pound of stoned dates1 four oranges cut into small slices1 one cupful of canned strawberries1 one cupful of canned pineapple1 the juice of one lemon1 three or four tablespoonfuls of sugar1 and one cupful of sherry4 ,while this is not strictly a salad1 it is served on lettuce leaves in place of a salad4 ,half or a third of the quantity is sufficient for a small family4 ,,spaghetti ,,salad ,shredded celery1 boiled spaghetti broken into inch pieces1 and bits of ,spanish pimento4 ,mix with mayonnaise and serve on lettuce leaves4 ,,sweetbread ,,and ,,cucumber ,,salad ,mix cooked sweetbreads1 cut into dice1 with half the amount of cucumbers cut the same size1 and a little finely cut celery4 ,mix with mayonnaise and serve on lettuce leaves4 ,,ham ,,and ,,celery ,,salad ,cut cold1 cooked ham into bits and mix with half as much celery cut fine4 ,mix with mayonnaise and serve on lettuce leaves4 ,garnish with hard-boiled eggs cut in slices4 ,,egg ,,and ,,potato ,,salad ,dress slices of cold1 hard-boiled eggs and potatoes with ,french dressing1 arrange on lettuce leaves1 and garnish with stoned olives4 ,,cheese ,,and ,,parsley ,,salad ,moisten ,neufchatel or cream cheese with cream1 and shape in tiny balls4 ,roll in very finely minced parsley1 and serve on lettuce leaves with ,french dressing4 ,,cherry ,,and ,,pineapple ,,salad ,half of a banana1 one orange1 one cupful of shredded pineapple1 one cupful of stoned cherries1 one fourth cupful of blanched almonds1 the juice of half a lemon1 and one tablespoonful of powdered sugar4 ,use the cherry juice in a ,french dressing4 ,,shrimp ,,and ,,celery ,,salad ,equal parts of shredded shrimps and finely cut celery4 ,mix with mayonnaise and serve on lettuce leaves4 ,,potato ,,and ,,nut ,,salad ,three cold1 boiled potatoes1 three hard-boiled eggs1 one half cupful of walnuts1 and a dozen olives4 ,cut the potatoes and eggs into dice1 stone the olives1 cut fine1 break up the nut meats and mix all together4 ,pour over a small quantity of ,french dressing and let stand on ice4 ,at serving-time1 mix with a little mayonnaise4 ,,egg ,,and ,,chicken ,,salad ,chop cold roast chicken very fine4 ,mix the yolks of hard-boiled eggs with the chicken1 adding enough mayonnaise to make the mixture easily into balls4 ,cut the whites of the eggs into rings1 and serve the balls and the rings together on lettuce leaves4 ,,cabbage ,,and ,,pepper ,,salad ,shred finely a crisp1 raw cabbage4 ,mix with half as much shredded green pepper4 ,serve on lettuce leaves with mayonnaise4 ,,cheese ,,and ,,celery ,,salad ,cut crisp1 tender celery into small bits1 sprinkle with grated ,parmesan cheese and serve on lettuce leaves with ,french dressing4 ,,celery ,,and ,,cauliflower ,,salad ,equal parts of finely cut celery and cold1 cooked cauliflower broken into bits4 ,either ,french dressing or mayonnaise4 ,,cauliflower ,,and ,,carrot ,,salad ,cold1 cooked cauliflower broken into bits1 and one third the quantity of cooked carrots cut into dice4 ,either ,french or mayonnaise dressing4 ,,pea ,,and ,,walnut ,,salad ,equal quantities of cold1 cooked peas and ,english walnuts broken into small bits4 ,sprinkle with ,french dressing1 let stand half an hour and mix with mayonnaise4 ,serve on lettuce leaves or in lemon cups4 ,,russian ,,salad--,,ii ,equal quantities of cooked potato dice1 peas1 carrots1 lima beans1 shredded celery1 sliced tomatoes1 chopped onion1 cucumber dice and anchovies broken into small bits4 ,french dressing1 using more vinegar than usual4 ,,german ,,cauliflower ,,salad ,use cold1 cooked cauliflower separated into flowerets4 ,fry shredded bacon until crisp1 drain1 and mix with the cauliflower4 ,make a ,french dressing1 using the bacon fat instead of oil1 and cider vinegar instead of tarragon4 ,pour hot over the salad and set away to cool4 ,,spanish ,,salad ,cut into dice three slices of stale bread4 ,add an equal quantity of cold1 cooked potatoes1 three tomatoes1 sliced1 and one onion chopped fine4 ,rub the salad bowl with the cut side of a clove of garlic1 put in the salad1 and pour over plenty of ,french dressing4 ,,onion ,,salad ,peel two or three onions1 soak in water two hours1 chop1 put into a salad bowl1 add a tablespoonful of minced parsley and pour over ,french dressing4 ,the large1 white ,spanish onions are best for this salad4 ,one large onion is usually enough4 ,,russian ,,salad--,,iii ,cut crisp1 tender celery into small bits1 add one fourth the quantity of ,russian caviare and the same quantity of anchovies as caviare4 ,add half as much tomato pulp as celery and mix with mayonnaise4 ,serve in tomato shells4 ,,strawberry ,,salad ,arrange tender1 white lettuce leaves in cup shapes4 ,fill each cup with strawberries and put a tablespoonful of mayonnaise in each cup4 ,mayonnaise for this salad should have the mustard and tarragon vinegar omitted4 ,,banana ,,and ,,peanut ,,salad ,slice bananas lengthwise1 cover with finely ground peanuts1 and serve on lettuce leaves with mayonnaise4 ,,egg ,,and ,,asparagus ,,salad ,cut boiled1 fresh asparagus into bits4 ,mix with slices of hard-boiled egg and serve on lettuce leaves with a ,french dressing to which chopped pickles and capers have been added4 ,,egg ,,and ,,cucumber ,,salad ,slice cucumbers and hard-boiled eggs4 ,alternate slices of each in a circle around a bed of watercress1 and serve with ,french dressing4 ,,tomato ,,and ,,chive ,,salad ,peel and chill the tomatoes1 and cut into halves4 ,sprinkle with finely chopped chives1 and put a spoonful of mayonnaise on each half4 ,serve on lettuce4 ,,grapefruit ,,and ,,celery ,,salad ,mix grapefruit pulp with finely cut celery1 using twice as much grapefruit as celery4 ,serve on lettuce leaves with mayonnaise4 ,,cucumber ,,and ,,pimola ,,salad ,mix in equal parts1 slicing both thin4 ,use ,french dressing and serve on lettuce4 ,,egg ,,and ,,celery ,,salad ,two heads of celery cut fine1 two hard-boiled eggs1 and half a cupful of ,english walnuts4 ,break the nuts into small pieces1 slice the eggs and mix all together4 ,serve on lettuce with mayonnaise4 ,,cabbage ,,salad--,,ii ,mix shredded1 raw cabbage with mayonnaise1 and sprinkle with celery seed4 ,,cabbage ,,salad--,,iii ,cut off the small ends of green peppers1 scoop out the seeds1 and fill with cabbage salad prepared as above4 ,,egg-,,ball ,,salad ,separate the whites and yolks of hard-boiled eggs4 ,cut the whites into shreds with the scissors4 ,rub the yolks through a sieve and mix to a paste with mayonnaise1 adding sardines1 anchovies1 salmon1 or any preferred meat or fish which has been cooked and pounded fine4 ,shape the egg mixture into balls the size of marbles4 ,spread lettuce leaves with mayonnaise1 sprinkle it with the shredded whites of the eggs1 and drop the balls of yolk paste upon it4 ,,stuffed-,,egg ,,salad ,divide hard-boiled eggs in the middle1 take out the yolks1 cut a thin slice from the bottom of each to make them stand firm1 and drop in a little mayonnaise4 ,mix the yolks to a paste with mayonnaise1 using any preferred minced meat1 fish1 or vegetable for seasoning4 ,fill the shells1 spread with mayonnaise1 and sprinkle with chopped parsley4 ,,celery ,,and ,,apple ,,salad ,mix equal parts of finely cut celery and shredded sour apple4 ,serve on lettuce leaves with mayonnaise4 ,,tomato ,,and ,,celery ,,salad ,peel large1 ripe tomatoes and cut into cubes4 ,drain in a colander until dry4 ,mix with half as much finely cut celery1 and serve on lettuce leaves1 with mayonnaise4 ,,shrimp ,,and ,,nut ,,salad ,break the shrimps into thirds4 ,use one half or one third the quantity of pecan or ,english walnut meats4 ,serve on lettuce with mayonnaise4 ,,smoked ,,herring ,,salad ,skin and bone the herring and flake the meat4 ,use as much hard-boiled egg as herring1 and twice as much potato dice as herring4 ,season with grated onion1 and mix with ,french dressing4 ,,halibut ,,salad ,steam halibut steaks until tender1 arrange on a bed of lettuce and remove the skin and bone4 ,cover with a layer of shredded sweet pepper1 hard-boiled eggs1 and olives sliced thin4 ,serve with a ,french dressing which has been seasoned with grated onion4 ,,halibut ,,salad--,,ii ,prepare halibut steaks according to directions given above4 ,sprinkle with ,french dressing1 cover with cucumbers sliced thin1 and spread with mayonnaise4 ,,halibut ,,salad--,,iii ,prepare the fish according to directions given above1 and flake it4 ,add half the quantity of finely cut celery4 ,serve on lettuce leaves with mayonnaise4 ,,halibut ,,salad--,,iv ,prepare according to directions given for ,halibut ,salad--,,iii1 adding as much cucumber dice as celery4 ,,smelt ,,salad ,boil the smelts1 drain1 cool1 and flake the meat4 ,mix with cucumber dice1 or finely cut celery1 and serve on lettuce leaves with mayonnaise4 ,,lobster ,,salad--,i ,pick out the meat of a cold1 boiled lobster1 mix with mayonnaise1 and serve on lettuce leaves4 ,,lobster ,,salad--,,ii ,prepare according to directions given for ,lobster ,salad--,i1 adding half the quantity of finely cut celery to the fish4 ,,shrimp ,,and ,,tomato ,,salad ,break the shrimps into half-inch bits1 and mix with twice the quantity of peeled1 sliced1 and drained tomatoes4 ,serve on lettuce leaves with mayonnaise4 ,the tomatoes may be cut into quarters1 instead of slicing4 ,,crab ,,and ,,cucumber ,,salad ,use equal quantities of crab meat1 broken into inch pieces1 and cucumber dice4 ,season with a little grated onion1 and mix with mayonnaise4 ,,turkey ,,salad ,use cold roast turkey and prepare according to directions given for ,chicken ,salad4 ,,egg ,,and ,,cabbage ,,salad ,boil six eggs hard4 ,when cold1 cut in two lengthwise1 and take out the yolks4 ,rub the yolks through a sieve1 season with salt1 pepper1 and grated onion1 and mix to a paste with mayonnaise4 ,mould into small balls and set aside4 ,shred the whites with the scissors1 and add twice as much shredded cabbage4 ,mix with mayonnaise1 arrange on a bed of lettuce leaves1 and drop the egg balls on the salad4 ,,egg ,,and ,,sardine ,,salad ,boil three eggs hard4 ,cut in two lengthwise1 and take out the yolks4 ,rub the yolks through a sieve with four sardines1 season with salt and pepper1 and add enough cream or oil to make a paste4 ,shape into balls4 ,shred the whites of the eggs with the scissors1 and mix with twice the quantity of finely cut celery4 ,mix the celery and egg together with mayonnaise1 arrange on lettuce leaves1 and drop the balls of egg paste upon the salad4 ,,tongue ,,and ,,potato ,,salad ,cut cold1 cooked1 pickled lamb's tongues into dice1 mix with twice the quantity of cold1 boiled potatoes cut into dice1 and add a little hard-boiled egg1 finely chopped4 ,pour over a ,french dressing to which a tablespoonful of chopped cucumber pickle has been added4 ,,shredded ,,lettuce ,,salad ,use the leaf lettuce and cut crosswise into narrow ribbons1 using scissors or a very sharp knife4 ,serve with ,french dressing4 ,sliced hard-boiled eggs may be mixed with this salad4 ,,german ,,cabbage ,,salad ,fry a cupful of finely cut bacon until crisp1 and drain off the fat4 ,add the bacon to three times the quantity of shredded1 raw cabbage4 ,make a salad dressing of the bacon fat and vinegar1 seasoning to taste4 ,pour hot over the cabbage and set away to cool4 ,,irwin ,,salad ,six medium-sized tomatoes1 peeled and quartered1 two or three cucumbers cut in thin slices1 one ,spanish onion chopped fine1 three green peppers1 shredded1 and two large sour apples cut into dice4 ,rub the salad bowl with the cut side of a clove of garlic and put in the salad4 ,make a dressing with six tablespoonfuls of oil1 three of wine vinegar1 half a teaspoonful of mustard1 a teaspoonful each of ,worcestershire sauce1 brown sugar1 and salt4 ,sprinkle liberally with red pepper and set the bowl on ice until thoroughly cold4 ,,one ,,hundred ,,sandwich ,,fillings #a4 ,one half pound of ,roquefort cheese1 one fourth as much butter1 and half a teaspoonful of paprika4 ,mix to a paste with sherry wine4 ,spread on wafers or toasted rye bread4 #b4 ,remove all the seeds from a pepper1 chop fine1 and simmer ten minutes in a tablespoonful of butter4 ,add a dash of salt1 and set aside to cool4 #c4 ,chopped dates seasoned with grated lemon-peel and clove or cinnamon4 #d4 ,corned beef cut in thin slices and spread with mustard4 #e4 ,tongue cut in thin slices1 spread with mustard4 #f4 ,grated horseradish spread on buttered bread4 #g4 ,swiss cheese cut in thin slices4 #h4 ,dutch cheese made into a paste with cream4 #i4 ,same as above with chopped nuts added4 #aj4 ,the meat of a liver sausage seasoned with chopped onion and celery4 #aa4 ,prunes chopped with half the quantity of ,english walnut meats1 seasoned with lemon-juice and powdered sugar4 #ab4 ,equal parts of chicken and cold ham1 finely minced and seasoned with curry powder4 #ac4 ,drained and boned anchovies pounded to a paste with butter4 #ad4 ,thin slices of cucumber dipped in ,french dressing4 #ae4 ,minced tongue and hard-boiled eggs1 seasoned with mustard4 #af4 ,thin slices of roast veal covered with chopped pickles4 #ag4 ,sardines made to a paste with lemon-juice4 #ah4 ,shrimps picked fine1 seasoned with lemon-juice4 #ai4 ,cold roast turkey cut into thin slices4 #bj4 ,minced hard-boiled eggs1 one sardine to every three1 seasoned with lemon-juice4 #ba4 ,thin slices of cold roast chicken4 #bb4 ,watercress chopped fine and seasoned with salt and pepper4 #bc4 ,same as twenty-two1 mix with chopped1 hard-boiled eggs4 #bd4 ,minced hard-boiled eggs mixed with grated cheese1 seasoned with mustard4 #be4 ,cold baked beans mashed to a paste and seasoned with mustard or chopped celery4 #bf4 ,thin slices of banana dressed with oil and lemon-juice4 #bg4 ,finely cut celery mixed with mayonnaise4 #bh4 ,dutch cheese mixed with chopped olives4 #bi4 ,large figs cut in halves4 #cj4 ,equal parts of minced ham and celery mixed with mayonnaise4 #ca4 ,ham mixed with chopped pickle and celery4 #cb4 ,petals or leaves of nasturtiums4 #cc4 ,equal parts of grated ,swiss cheese and chopped ,english walnuts4 #cd4 ,olives chopped fine and mixed with mayonnaise4 #ce4 ,peanuts mashed to a paste with mayonnaise4 #cf4 ,caviare mixed with a little lemon-juice4 #cg4 ,cold roast beef cut in thin slices4 #ch4 ,minced hard-boiled eggs mixed with mayonnaise4 #ci4 ,lobster meat mixed with mayonnaise4 #dj4 ,canned salmon mixed with hard-boiled eggs chopped fine4 #da4 ,strawberries mashed with powdered sugar and seasoned with a little lemon-juice4 #db4 ,figs and nuts chopped fine4 #dc4 ,nuts and raisins chopped fine4 #dd4 ,cold roast chicken and cold1 cooked oysters chopped fine4 #de4 ,cold chicken and one fourth the quantity of blanched almonds chopped fine and mixed to a paste with cream4 #df4 ,five heaping teaspoonfuls of powdered sugar1 two of cocoa1 and two of boiling water4 ,stir over the fire until smooth4 ,add a few drops of vanilla and cool4 #dg4 ,minced hard-boiled eggs1 grated cheese1 and made mustard1 mixed to a paste with olive-oil4 #dh4 ,equal parts of cold roast beef1 boiled tongue1 ham1 and cold roast turkey4 ,season with chopped pickle and mix with mayonnaise4 #di4 ,one cupful of cold roast chicken1 three olives1 one pickle1 and a tablespoonful of capers4 ,mince fine and mix with mayonnaise4 #ej4 ,orange marmalade4 #ea4 ,cream cheese1 lettuce leaves1 and ,french dressing4 #eb4 ,lettuce leaves and mayonnaise4 #ec4 ,salmon1 capers1 chopped chives1 and mayonnaise4 #ed4 ,cold1 cooked veal chopped fine with hard-boiled eggs4 ,season with tomato catsup4 #ee4 ,hard-boiled eggs cut into slices1 sprinkled with salt and pepper and chopped parsley4 #ef4 ,cold roast chicken and finely cut celery mixed with mayonnaise4 #eg4 ,lettuce leaves1 pimentos1 and mayonnaise4 #eh4 ,cottage cheese seasoned with mustard and chopped olives1 mixed with mayonnaise4 #ei4 ,minced ham1 olives1 and parsley4 #fj4 ,cold corned-beef and green peppers1 minced4 #fa4 ,cold roast lamb1 minced1 seasoned with minced olives and tomato catsup4 #fb4 ,raisins and candied lemon-peel chopped and made into a paste with lemon-juice4 #fc4 ,dates chopped fine1 with half the quantity of ,english walnuts or pecans4 #fd4 ,chinese preserved ginger chopped fine4 #fe4 ,equal parts of grated cheese and ,english walnuts1 chopped fine1 and rubbed to a paste with cream4 #ff4 ,cold1 cooked sweetbreads chopped fine4 #fg4 ,cold mutton chopped fine1 and seasoned with mint sauce4 #fh4 ,hard-boiled eggs and watercress finely minced and mixed with mayonnaise4 #fi4 ,pickled lambs' tongues chopped very fine with capers4 #gj4 ,olives and pimentos finely chopped1 lettuce leaves1 and mayonnaise4 #ga4 ,dutch cheese and finely minced watercress4 #gb4 ,sour apples and celery1 minced very fine1 and mixed with mayonnaise4 #gc4 ,cucumber1 grated onion1 and mayonnaise4 #gd4 ,leaves of endive and ,french dressing4 #ge4 ,grated cheese1 seasoned with salt1 paprika1 mustard1 vinegar1 and anchovy paste4 #gf4 ,same as seventy-five1 with chopped olives or pickles added4 #gg4 ,cold1 fried oysters chopped fine1 lettuce leaves1 and ,french dressing4 #gh4 ,equal parts of banana pulp and crushed red raspberries1 mashed with sugar1 and made into a paste with cream4 #gi4 ,grated cocoanut1 chopped nuts1 sugar1 and lemon-juice4 #hj4 ,orange marmalade and ,english walnut meats4 #ha4 ,preserved ginger and candied orange-peel chopped fine4 #hb4 ,maraschino cherries and nut meats chopped fine4 #hc4 ,cottage cheese and jam or marmalade4 #hd4 ,cream cheese and bar le duc mixed to a paste4 #he4 ,hard-boiled eggs1 chopped fine1 and seasoned with anchovy paste4 #hf4 ,chopped figs and chopped peanuts1 seasoned with lemon-juice4 #hg4 ,chopped ,english walnuts mixed with quince-jelly4 #hh4 ,cabbage1 finely chopped1 and mixed with salad dressing4 #hi4 ,thinly sliced bananas spread with mayonnaise4 #ij4 ,the tender tops of celery1 minced fine1 and mixed with mayonnaise4 #ia4 ,figs and raisins chopped together4 #ib4 ,boiled ham1 sardines1 and pickles1 minced1 seasoned with mustard1 catsup1 and vinegar4 #ic4 ,cottage cheese1 lettuce leaves1 and ,french dressing4 #id4 ,cold1 cooked chicken and mushrooms mixed with mayonnaise4 #ie4 ,cottage cheese and minced hard-boiled eggs1 mixed with mayonnaise4 #if4 ,cold roast beef1 chopped fine1 seasoned with tomato catsup1 celery salt1 ,worcestershire1 and grated onion4 #ig4 ,raisins chopped fine and worked to a paste with sherry4 #ih4 ,cream cheese and shredded green peppers4 #ii4 ,equal parts of tongue and chicken1 minced fine1 and mixed with mayonnaise4 #ajj4 ,cold1 boiled shad roe and cucumbers1 finely minced1 and mixed with ,french dressing or mayonnaise4 #aja4 ,people who are not satisfied with the above fillings are at liberty to invent their own4 ,,luncheon ,,beverages ,inasmuch as coffee usually appears both at breakfast and dinner1 it is well to bar it out absolutely from the luncheon table4 ,too much coffee drinking is injurious1 as the makers of imitation coffees assure us daily through the medium of expensive advertisements4 ,though nothing else is quite as good as coffee1 yet there are many other beverages which will prove acceptable at luncheon4 ,,milk ,serve from an earthen pitcher1 either hot or cold as preferred4 ,,buttermilk ,buttermilk is always served ice cold4 ,on a hot day a glass of buttermilk1 and a cracker or a bit of salted toast will often prove a sufficient luncheon4 ,,tea ,use the best tea4 ,the cheap tea is dear at any price4 ,scald out the tea-pot1 which should never be of metal1 and put into it a teaspoonful of tea for each person and one for the pot4 ,add as many cupfuls of hot water as there are teaspoonfuls of tea4 ,cover and let steep for a moment1 but never allow it to boil4 ,the water for tea must be freshly boiled and taken at the first vigorous boil4 ,when tea is boiled1 tannin is extracted from the grounds1 and tannin1 even in the most minute quantities1 has a very injurious effect upon the lining of the stomach4 ,,vienna ,,chocolate ,three heaping tablespoonfuls of grated chocolate mixed to a paste with cold water4 ,pour it into a double boiler with four cupfuls of milk boiling hot4 ,add sugar to taste1 and let cook five minutes4 ,beat the whites of two eggs to a stiff froth and put into the chocolate pot4 ,put a teaspoonful of vanilla into the chocolate after taking from the fire1 and pour the hot chocolate very slowly upon the eggs1 stirring constantly with a silver spoon or the wooden stick which comes for the purpose4 ,it makes a delicious1 frothy chocolate4 ,the cocoa which comes in packages may be used instead of grated chocolate4 ,,cocoa ,directions are given on the package the cocoa comes in4 ,if not1 buy another kind next time4 ,,lemonade ,select perfect lemons and roll until soft4 ,extract the juice1 using a glass lemon squeezer1 and rejecting the seeds and pulp4 ,rub cut loaf sugar over the peel of the lemon to extract the oil1 and add to the lemon-juice4 ,fill a glass pitcher one third full of broken ice1 pour the lemon-juice upon the ice1 and add granulated sugar and water to taste4 ,,iced ,,tea ,make tea according to directions given above1 using two or three extra teaspoonfuls of tea4 ,fill a glass pitcher half full of broken ice1 and pour the tea1 scalding hot1 upon the ice1 being careful that the stream strikes the ice1 and not the pitcher4 ,serve with cut loaf sugar1 and slices of lemon4 ,,pineapple ,,cup ,put into a bowl the juice of three lemons1 two oranges1 sliced and seeded1 one grated pineapple1 and one cupful of sugar4 ,let stand an hour to extract the juice1 then strain through a fruit press4 ,add to the juice as much cold water as desired1 and two slices of pineapple1 shredded4 ,pour into glasses half full of cracked ice4 ,,raspberry ,,cup ,mash and strain two cupfuls of currants stripped from the stems4 ,mash also an equal quantity of raspberries4 ,mix the juices1 sweeten to taste1 and serve in glasses with cracked ice and cold water4 ,,pineapple ,,lemonade ,one cupful of sugar1 one cupful of canned pineapple1 one cupful of water and the juice of two lemons4 ,boil the sugar and water until it threads4 ,put the pineapple through the fruit press and add to the syrup with the juice of the lemons4 ,when ready to serve1 add water and sugar to taste4 ,serve ice cold4 ,,grape ,,juice ,stem ripe ,concord grapes4 ,do not wash unless necessary4 ,cover with cold water and put into a saucepan over a slow fire4 ,boil until the grapes are in pieces1 then strain through coarse cheese-cloth and sweeten to taste4 ,serve in glasses with plenty of cracked ice4 ,,blackberry ,,shrub ,for every cupful of fruit juice take one half cupful of cider vinegar and two cupfuls of sugar4 ,put the fruit1 sugar1 and vinegar over the fire1 stir until the sugar dissolves1 and boil until a thick syrup4 ,skim if necessary1 strain1 and bottle4 ,when served1 allow one fourth cupful of syrup to half or three fourths of a cupful of ice water4 ,,raspberry ,,shrub ,use ripe red raspberries1 and prepare according to directions given for ,blackberry ,shrub4 ,,raspberry ,,dash ,fill the tumbler half full of cracked ice4 ,add one tablespoonful of sweetened raspberry juice and one tablespoonful of cream4 ,fill the glass with soda water4 ,,mint ,,sangaree ,crush two or three sprays of mint with a lump of sugar4 ,put into a glass half full of cracked ice4 ,add four tablespoonfuls of grape juice and fill the glass to the brim with charged water4 ,shake thoroughly and strain into another glass4 ,,seltzer ,,lemonade ,squeeze the juice of a lemon into a tall glass1 add two inches of shaved ice1 two heaping teaspoonfuls of sugar and fill the glass with seltzer or ,apollinaris4 ,,temperance ,,punch ,upon a tablespoonful of good tea pour two quarts of boiling water4 ,in the meantime have ready the juice and peelings of three lemons and one orange in a pitcher4 ,when the tea has steeped for five minutes1 strain through a fine strainer into the pitcher4 ,add a cupful of sugar and cool slowly4 ,at serving-time put into glasses with plenty of ice4 ,,eating ,,and ,,dining ,there is an old saying to the effect that all may eat1 but ladies and gentlemen dine4 ,the difference lies more in the preparation and manner of serving than in the food itself1 and whether her evening meal is a banquet or a repast of the lunch-counter sort rests wholly with the housewife4 ,we pause long enough to pay our disrespects to that barbarous institution known in ,america as the ,sunday ,dinner4 ,on six days in the week1 the average business man eats a light luncheon or none at all4 ,on the seventh day1 at an unaccustomed hour1 he eats a heavy meal1 goes to sleep shortly afterward1 and wonders why ,monday is a blue day4 ,our uncivilized ,sundays are responsible for our ,monday morning headaches and for the gloom which1 in many a household1 does not wear off until ,tuesday morning4 ,if ,sunday were a day of fasting instead of a day of feasting1 ,monday might be radiant occasionally instead of riotous or revolutionary4 ,we make ,sunday a hard day for the women of the household1 especially the servants1 and the imperial liver appertaining to the ,head of the ,establishment balks sometimes at the strain4 ,the ,american ,sunday ,dinner is one cause of the ,american ,servant ,problem--and everybody knows what that is4 ,in more than one household1 a twelve or one o'clock breakfast has proved both hygienic and satisfactory4 ,coffee and rolls are served to those who want them at eight or nine o'clock1 if they come into the dining-room4 ,at noon the family sits down to a simple breakfast--fruit1 broiled chicken1 creamed potatoes1 hot bread and coffee1 for example4 ,the maid has few dishes to wash1 is not too tired to enjoy her afternoon off1 and gets away two or three hours earlier than her less fortunate sisters4 ,also she remains where she is hired--which has its advantages4 ,only a light lunch is needed in the evening which the mistress may serve1 leaving the dishes to be washed in the morning4 ,owing to the aforesaid ,american ,servant ,problem an increasing number of women do their own housework--not from choice1 but from stern necessity4 ,this book is intended for the woman in a small house or apartment1 who is her own cook1 who earnestly desires to do her duty by her family1 yet be something more than a wearied and soul-sickened drudge2 who has to look after her dimes and nickels1 if not her pennies1 and who wants more than the weekly afternoon off accorded to the stronger women who undertake domestic tasks4 ,simplicity--and1 as a general rule1 economy--has been the standard by which each recipe has been judged4 ,all are within the capabilities of the most inexperienced cook1 who is willing to follow directions1 and1 in the case of such variable materials as flour and eggs1 trust1 now and then1 to her own judgment4 ,,thirty-,,five ,,canapes ,i ,cover thin circles of fried or toasted bread with chopped hard-boiled eggs1 lay a curled anchovy in the centre of each piece and serve either hot or cold1 garnishing with minced parsley or capers4 ,,ii ,cut thin slices of bread into fancy shapes1 toast1 spread with butter1 and lay a curled anchovy in the centre around half a pimola4 ,fill the spaces with the minced whites and sifted yolks of hard-boiled eggs and border with minced capers or parsley4 ,,iii ,serve pitted olives on rounds of fried bread with an anchovy curled around each olive4 ,fill the space to the edge with chopped olives or rings of hard-boiled eggs4 ,garnish with cress4 ,,iv ,fry small rounds of bread in clarified butter1 sprinkle with grated cheese1 season with salt and cayenne1 and put in the oven until the cheese is melted4 ,fillets of anchovies may be laid on these canapes and they may be served hot or cold1 garnishing with minced parsley4 ,v ,pound anchovies to a smooth paste with butter and season with cayenne and lemon-juice4 ,spread on strips of toast or bread and lay strips of anchovy on each piece4 ,fill the spaces between with hard-boiled eggs chopped separately4 ,,vi ,chop watercress and pickles with the yolks of hard-boiled eggs and rub to a smooth paste with butter4 ,spread on strips of fried or toasted bread and lay an anchovy on each one4 ,,vii ,slice large tomatoes1 cut circles of bread to fit1 and toast or fry the bread4 ,lay a slice of tomato on each piece1 put a pimola in the centre1 curl an anchovy around it and border with stiff ,mayonnaise1 using the pastry bag and tube4 ,serve ice cold4 ,,viii ,beat together two eggs1 a tablespoonful of melted butter1 a teaspoonful of anchovy sauce1 and salt and cayenne to season4 ,add three tablespoonfuls of grated cheese and one tablespoonful of flour wet with cream4 ,spread thickly upon small slices of toast and bake until brown4 ,,ix ,chop two hard-boiled eggs fine1 mix to a smooth paste with melted butter1 season with anchovy essence1 and serve on small circles or squares of buttered toast4 ,x ,spread strips of toast with caviare rubbed to a smooth paste with butter1 sprinkle with chopped watercress1 and serve cold4 ,,xi ,heat caviare with enough cream to moisten1 spread on rounds of fried or toasted bread1 and sprinkle with hard-boiled egg-yolks rubbed through a fine sieve4 ,garnish with cress4 ,,xii ,spread thin rounds of toasted rye-bread with caviare1 seasoned with lemon-juice4 ,lay a slice of hard-boiled egg on each one and serve with a garnish of parsley4 ,,xiii ,spread thin squares of toast with caviare seasoned with lemon-juice1 sprinkle with minced parsley1 and border with chopped hard-boiled eggs4 ,garnish with lemon and parsley4 ,,xiv ,chop fine1 olives1 pimentos1 and cucumber pickles4 ,season caviare with lemon-juice and spread upon circles of fried or toasted bread4 ,cover with a thin layer of the chopped mixture4 ,,xv ,spread butter upon thin round slices of rye-bread or ,boston brown-bread and lay a thin slice of cucumber1 which has been dipped in ,french dressing1 on each piece4 ,remove the yolk from slices of hard-boiled egg1 lay the ring of white on the cucumber1 and fill the centre with caviare4 ,,xvi ,season caviare with lemon-juice and spread upon rounds of toasted bread4 ,lay an oyster on each piece and serve on a plate with a garnish of cress and lemon4 ,,xvii ,mix caviare to a cream with lemon-juice and spread on buttered toast cut into squares or diamonds4 ,garnish with hard-boiled eggs1 chopped finely1 and sprinkle with minced onion4 ,skinned and boned anchovies may be used instead of caviare4 ,,xviii ,heat a can of caviare with a little melted butter1 season with lemon-juice and cayenne1 and serve on small squares of hot buttered toast4 ,,xix ,fry small rounds of bread in butter1 drain and cool4 ,chop watercress very fine1 rub it to a paste with butter and spread on the toast4 ,sprinkle with salt and paprika1 cover with caviare seasoned with lemon-juice1 and serve with a garnish of cress4 ,,xx ,spread thick rounds of fresh bread with butter and anchovy paste1 cover with crab-meat1 sprinkle with minced green pepper1 press firmly1 and serve with a garnish of cress4 ,,xxi ,rub to a smooth paste the yolks of hard-boiled eggs and an equal quantity of skinned and boned sardines1 seasoning with lemon-juice4 ,spread on narrow strips of buttered toast and serve either hot or cold4 ,,xxii ,drain and skin boned sardines4 ,saute in butter1 season with salt1 cayenne1 and lemon-juice1 and serve hot on small strips of buttered toast4 ,,xxiii ,drain1 skin1 bone1 and mash sardines4 ,rub to a smooth paste1 moistening with melted butter and lemon-juice4 ,spread on small circles of bread1 lay a ring of hard-boiled egg-white in the centre1 fill the space with minced olives and surround with the sifted yolk4 ,serve with cress or parsley4 ,,xxiv ,toast small slices of rye-bread and spread with sardines1 pounded to a paste and rubbed smooth with butter4 ,arrange alternate rows of chopped hard-boiled egg yolks and whites1 garnish with parsley and serve4 ,,xxv ,rub boned and skinned sardines to a paste with butter and the yolks of hard-boiled eggs1 seasoning with chopped pickle and parsley1 lemon-juice1 and mustard4 ,spread the paste on rounds or strips of fried bread1 lay a skinned and boned sardine on each piece1 heat thoroughly and serve4 ,,xxvi ,spread rounds of fried bread with anchovy paste and cover with ,mayonnaise to which has been added chopped capers1 olives1 and onion4 ,garnish with cress and serve cold4 ,,xxvii ,fry small rounds of bread1 spread with anchovy paste1 lay a slice of tomato on each and serve ice cold1 garnishing with cress or parsley4 ,,xxviii ,sprinkle rounds of fried bread with grated cheese1 heat until the cheese melts1 and serve very hot4 ,,xxix ,spread rounds of fried bread with caviare seasoned with lemon-juice1 lay a slice of hard-boiled egg on each one1 and sprinkle with chopped cress4 ,,xxx ,rub chopped ham to a smooth paste1 moistening with cream1 milk1 or melted butter4 ,spread on small rounds of fried bread1 sprinkle with grated ,parmesan cheese and cayenne1 and brown in a hot oven4 ,,xxxi ,spread small strips of bread with butter and sprinkle with salt and paprika4 ,cover with grated cheese1 bake until the cheese softens1 and serve immediately4 ,,xxxii ,butter small rounds of toast1 cover with thin slices of ,swiss cheese or sprinkle with grated ,swiss cheese1 brown in the oven1 and serve hot4 ,,xxxiii ,spread grated cheese on small rounds of bread seasoned with salt and cayenne1 and bake until the cheese is melted4 ,the bread may be spread with ,french mustard before the cheese is put on4 ,,xxxiv ,rub two chicken livers to a smooth paste with butter1 seasoning with salt and paprika1 spread on rounds of fried bread1 and serve hot4 ,,xxxv ,mix equal quantities of minced cooked chicken1 ham1 or tongue with a little very thick ,cream ,sauce4 ,season with curry-powder and lemon-juice4 ,spread on small rounds of toast and serve hot1 or make sandwiches of toast with the mixture between4 ,,one ,,hundred ,,simple ,,soups ,,beef ,,soups ,,barley ,,soup ,cook one cupful of barley slowly until soft4 ,drain1 and add to beef stock made according to any preferred method4 ,serve very hot4 ,,black ,,bean ,,soup ,soak two cupfuls of black beans in cold water over night4 ,in the morning1 drain1 and cover with fresh boiling water4 ,boil until tender1 add four cupfuls of beef stock1 and two cupfuls of boiling water4 ,rub through a fine sieve1 return to the fire1 and bring to the boil4 ,season with salt1 pepper1 and a wineglassful of sherry4 ,cut into slices one lemon1 and two hard-boiled eggs4 ,put into a tureen1 pour the hot soup over1 and serve4 ,,boston ,,summer ,,soup ,cook together one cupful of peas and one cupful of tomatoes4 ,rub through a sieve1 and add to four cupfuls of beef stock4 ,thicken with two tablespoonfuls of cornstarch rubbed smooth in a little cold stock4 ,simmer fifteen minutes1 add two tablespoonfuls of butter and three tablespoonfuls of cooked peas4 ,season with salt and pepper1 reheat and serve4 ,,creole ,,soup ,half a can of tomatoes1 three tablespoonfuls of rice1 one half can of okra1 and a red pepper1 added to two quarts of beef stock4 ,simmer until the rice is cooked4 ,blend together two tablespoonfuls of flour1 mix with a little cold stock1 pour into the soup1 and stir until it thickens4 ,season with salt and serve at once4 ,,english ,,spinach ,,soup ,cook half a peck of spinach1 rub through a fine sieve1 add six cupfuls of strong beef stock1 season with salt1 pepper1 sugar1 and mace1 thicken with butter and flour1 bring to the boil1 and serve immediately4 ,,english ,,tomato ,,soup ,add one can of tomatoes to four cupfuls of beef stock1 and simmer together for an hour1 with a small onion cut fine4 ,rub through a sieve1 reheat1 season with salt1 pepper1 and sugar1 and thicken with a tablespoonful of butter1 rubbed smooth with a tablespoonful of flour1 boiled in the soup1 while stirring4 ,when thick1 add three tablespoonfuls of cold boiled rice1 reheat1 and serve with croutons4 ,,italian ,,onion ,,soup ,,with ,,cheese ,slice four large onions very thin1 fry brown in butter1 and add to four cupfuls of beef stock4 ,put into an earthen pot and arrange slices of toast on top1 liberally sprinkled with grated ,parmesan cheese4 ,serve from the dish with one slice of toast for each person4 ,,julienne ,,soup ,cut into thin1 match-like strips carrots1 turnips1 and celery1 having half a cupful of each4 ,cover with boiling water1 season with salt and pepper1 and cook until soft4 ,add to two quarts of boiling beef stock4 ,,soup ,,of ,,mixed ,,vegetables ,one cupful each of chopped onion1 carrot1 celery1 and tomatoes2 one-half cupful each of chopped turnip1 parsnip1 and cabbage4 ,fry the onions and carrot in a little butter1 then add four cupfuls of boiling water and four cupfuls of beef stock4 ,simmer until the vegetables are tender4 ,season with salt1 pepper1 sugar1 and minced parsley4 ,,noodle ,,and ,,tomato ,,soup ,add a five-cent can of tomato paste to three pints of boiling beef stock4 ,season to taste1 and cook in it noodles made according to directions given elsewhere4 ,serve hot with grated ,parmesan cheese4 ,,quick ,,beef ,,soup ,cook together in two quarts of water for half an hour1 half an onion1 three stalks of celery1 and a sliced carrot4 ,season with salt1 pepper1 and mace4 ,strain1 and add to the water two tablespoonfuls of extract of beef4 ,stir until dissolved1 reheat and serve4 ,,rice ,,and ,,curry ,,soup ,melt in a saucepan two tablespoonfuls of butter1 add a chopped onion1 and a tablespoonful of chopped raw ham4 ,fry for three minutes4 ,add one tablespoonful of curry powder and two tablespoonfuls of flour4 ,mix thoroughly1 add three quarts of beef stock1 boil for one hour1 skim1 and press through a fine strainer into another saucepan4 ,add a pint of rice which has been cooked in stock1 reheat1 skim1 and serve4 ,,spanish ,,onion ,,soup ,chop fine five onions and fry brown in butter1 adding a teaspoonful of sugar4 ,when brown1 pour over eight cupfuls of hot beef stock4 ,add a bay leaf1 half a dozen pepper-corns1 and a tablespoonful of minced parsley4 ,simmer fifteen minutes1 strain1 and serve with dice of fried or toasted bread4 ,,veal ,,soup ,put a knuckle of veal into three quarts of cold water1 with a teaspoonful of salt1 and a tablespoonful of uncooked rice4 ,simmer gently for four hours1 take from the fire1 and strain through a colander4 ,beat the yolk of one egg with a cupful of milk1 add a teaspoonful of butter1 and strain the hot soup upon it1 stirring constantly4 ,pour into the tureen and serve immediately4 ,,wrexham ,,soup ,one pound of lean beef chopped fine4 ,peel and slice one large carrot1 one large turnip1 six small onions1 a stalk of celery1 and two cupfuls of tomatoes4 ,tie up in a muslin cloth a small bunch of parsley1 six cloves1 six pepper-corns1 and a sprig of thyme4 ,put all these ingredients into a bean-pot1 with a tablespoonful of salt1 a teaspoonful of sugar and a pinch of pepper4 ,cover with five pints of cold water1 and bake very slowly for five hours4 ,take out the bag of spices1 and serve the soup with croutons4 ,,bisques ,,and ,,purees ,,bisque ,,of ,,clams ,reheat four cupfuls of veal stock1 and thicken with two tablespoonfuls of butter1 blended with two tablespoonfuls of flour1 and rubbed smooth in the stock1 while boiling4 ,add a small can of minced clams with their liquor1 or twenty-five clams1 chopped very fine4 ,season to taste1 add two cupfuls of boiling cream1 and serve immediately4 ,,crab ,,and ,,tomato ,,bisque ,blend together two tablespoonfuls each of butter and flour4 ,add one quart of cold milk1 and cook slowly until it thickens1 stirring constantly4 ,add one cupful of cooked crab meat1 two cupfuls of stewed and strained tomatoes1 a pinch of soda1 and salt and pepper to season4 ,boil up once and serve4 ,,puree ,,of ,,asparagus ,cut the tops from two bunches of asparagus1 and set aside4 ,boil the stalks in salted water until tender1 and rub through a sieve4 ,add the pulp to three pints of boiling beef stock1 and season with salt1 pepper1 and butter4 ,simmer fifteen or twenty minutes4 ,stir in three tablespoonfuls of cream1 strain the soup1 add the cooked asparagus tips1 and serve4 ,this soup may be thickened if desired4 ,,puree ,,of ,,green ,,peas ,boil four cupfuls of green peas in salted water with an onion1 a small bunch of parsley1 and two sprigs of mint4 ,rub through a colander and reheat4 ,add a cupful of veal stock1 season with salt1 pepper1 and sugar1 and thicken with one tablespoonful of butter blended with one tablespoonful of flour1 and rubbed smooth in the soup1 while boiling4 ,serve with croutons4 ,,puree ,,of ,,kidney ,,beans ,soak over night two cupfuls of red kidney beans4 ,drain1 and cook slowly until very soft in enough beef stock to cover4 ,rub through a coarse sieve4 ,add one-half cupful of salt pork1 cut into dice and fried until brown and crisp1 two onions1 one carrot1 and a tablespoonful of powdered sweet herbs4 ,add four cupfuls of beef stock1 and simmer for an hour4 ,strain1 add two tablespoonfuls of sherry or claret1 reheat1 and serve4 ,,puree ,,of ,,peas ,,and ,,rice ,rub through a sieve one cupful of cooked peas1 and one cupful of cold boiled rice4 ,mix with six cupfuls of boiling beef stock1 thicken with butter and flour1 according to directions previously given1 and serve very hot4 ,,puree ,,of ,,tomatoes ,boil together for half an hour one can of tomatoes1 and one large onion1 chopped fine4 ,run through a sieve1 return to the fire1 and season with pepper1 salt1 and sugar4 ,blend together two tablespoonfuls of butter1 and one tablespoonful of flour4 ,add two cupfuls of cold milk1 and cook until smooth and thick1 stirring constantly4 ,add the tomatoes and a pinch of soda4 ,reheat1 add half a cupful of cracker crumbs1 and serve immediately4 ,,puree ,,of ,,tomatoes ,,and ,,macaroni ,cook together for an hour1 one can of tomatoes1 a sprig of parsley1 a teaspoonful of celery seed1 a teaspoonful of sugar1 a blade of mace1 a bay-leaf1 and a small onion chopped fine4 ,rub through a coarse sieve1 add two cupfuls of beef stock1 season with salt and pepper1 and thicken with one tablespoonful each of butter and flour1 rubbed together and boiled in soup1 while stirring4 ,when thickened add one cupful of cooked macaroni1 cut into small bits4 ,,chicken ,,soups ,,chicken ,,bouillon ,cut up a chicken1 cover with cold water1 add a small onion sliced1 a stalk of celery cut fine1 and a small bunch of parsley4 ,simmer until the meat falls from the bones1 strain through cheese-cloth1 cool1 skim1 reheat1 season with salt and pepper1 and serve in cups4 ,,chicken ,,soup ,select an old fowl and cut it in pieces4 ,put into the soup-kettle1 with a sliced carrot1 two onions1 two cloves1 and water to cover4 ,simmer for three or four hours1 and strain4 ,reheat the liquor1 add one cupful each of washed rice and meat of the chicken1 a small turnip chopped1 and a blade of mace4 ,simmer for three hours1 rub through a sieve1 season to taste1 and serve4 ,,chicken ,,and ,,tomato ,,soup ,cut up a chicken1 fry in butter with an onion1 and a slice of ham chopped fine4 ,add two quarts of beef stock1 two cupfuls of water1 a small bunch of parsley1 a tablespoonful of powdered sweet herbs1 and salt and pepper to season4 ,add a can of tomatoes and cook until the meat falls from the bones4 ,remove the bones1 chop the meat fine1 reheat1 and serve4 ,,cream ,,of ,,chicken ,melt one tablespoonful of butter1 add two tablespoonfuls of flour1 and1 when thoroughly blended1 three cupfuls of chicken stock4 ,season to taste1 add one cupful of boiling cream1 and serve4 ,,cream ,,of ,,chicken ,,and ,,asparagus ,prepare ,cream of ,chicken according to directions given above1 and add one cupful of cooked asparagus1 which has been rubbed through a sieve4 ,add the asparagus tops1 cooked separately1 and serve with unsweetened whipped cream4 ,,cream ,,of ,,chicken ,,and ,,barley ,prepare ,cream of ,chicken according to directions given above1 and add one cupful of barley which has been cooked in chicken stock4 ,add more cream if too thick4 ,,cream ,,of ,,chicken ,,and ,,celery ,chop fine one head of celery1 and boil until soft in four cupfuls of chicken stock4 ,rub through a sieve1 reheat1 thicken with two tablespoonfuls each of butter and flour1 boiled in the soup1 while stirring1 season to taste1 add two cupfuls of boiling cream1 and serve4 ,,cream ,,of ,,chicken ,,and ,,noodles ,prepare ,cream of ,chicken according to directions given above1 and add one cupful of cooked noodles4 ,season with grated ,parmesan cheese4 ,,cream ,,of ,,chicken ,,and ,,oysters ,prepare ,cream of ,chicken according to directions given above1 and add one cupful of cooked oysters with their liquor4 ,season with minced parsley and lemon-juice4 ,,cream ,,of ,,chicken ,,and ,,sago ,prepare ,cream of ,chicken according to directions given above1 and add one cupful of sago which has been cooked in chicken stock4 ,dilute with boiling cream if too thick1 and serve with whipped cream in each plate4 ,,cream ,,of ,,chicken ,,and ,,vermicelli ,prepare ,cream of ,chicken according to directions given above1 and add one cupful of broken vermicelli1 which has been cooked in chicken stock4 ,season with minced parsley1 and grated ,parmesan cheese4 ,,cream ,,chicken ,,bouillon ,prepare ,cream of ,chicken according to directions given above1 thicken with one tablespoonful each of butter and flour1 add one cupful of boiling cream1 and serve in cups with a tablespoonful of unsweetened whipped cream on each cup4 ,,creole ,,chicken ,,gumbo ,cut up a chicken1 and fry brown in ham or bacon fat4 ,cover with three quarts of cold water1 and boil until the chicken is tender4 ,add the corn cut from three large ears1 or half a can of corn1 two sliced tomatoes1 two potatoes cut into dice1 six pods of okra1 and half a cupful of cold boiled ham chopped fine4 ,boil until the chicken falls to pieces1 take out the bones1 and serve4 ,,egg ,,and ,,chicken ,,soup ,reheat six cupfuls of chicken stock1 add half a cupful of cold boiled rice1 and two hard-boiled eggs1 chopped fine4 ,thicken with one tablespoonful each of butter and flour1 rubbed smooth in the boiling soup1 season with salt1 pepper1 and minced parsley1 and serve4 ,,german ,,chicken ,,soup ,reheat six cupfuls of chicken stock1 add one cupful of cooked tapioca1 and one cupful of milk4 ,season to taste4 ,thicken with the yolks of two eggs beaten smooth with one cupful of cream1 stir until eggs are cooked1 and pour the hot soup over the whites of the eggs1 beaten to a stiff froth4 ,,giblet ,,soup ,reheat four cupfuls of chicken stock4 ,add the finely minced cooked giblets of two chickens1 and salt1 pepper1 and parsley to season4 ,thicken with two tablespoonfuls each of butter and browned flour1 rubbed smooth in the boiling soup4 ,add two hard-boiled eggs1 finely chopped1 and serve4 ,,hungarian ,,chicken ,,soup ,chop fine1 two cupfuls of cold roast chicken4 ,fry in butter1 dredge with flour1 add four cupfuls of chicken stock1 one cupful of white wine1 a bay-leaf1 a sprig of thyme1 and a small bunch of parsley4 ,simmer for an hour1 rub through a sieve1 and reheat4 ,add one-half cupful of chicken cut into dice1 a shredded green pepper1 which has been fried in butter1 and a cupful of barley which has been cooked in chicken stock4 ,season to taste1 and serve4 ,,jellied ,,chicken ,,bouillon ,cut up a large chicken and break the bones4 ,cover with cold water1 and simmer for four hours4 ,cool1 skim1 and strain1 season to taste1 reheat1 and add one-half package of gelatine1 dissolved in cold water1 for each quart of soup4 ,stir until the gelatine is thoroughly mixed with the hot liquid1 strain through cheese-cloth1 pour into cups1 and set on ice4 ,,mock ,,chicken ,,gumbo ,chop fine a quarter of a pound of cold cooked ham1 and fry in butter with an onion4 ,add a can of chicken1 half a cupful of stewed tomatoes1 a can of okra1 one cupful of chicken stock1 and boiling water to cover4 ,boil for fifteen minutes1 and thicken with a tablespoonful each of butter and flour1 blended with a little cold stock4 ,season to taste1 and serve with boiled rice4 ,,cream ,,soups ,,cream ,,of ,,asparagus ,prepare according to directions given for ,cream of ,celery1 using two cupfuls of asparagus4 ,add a tablespoonful of whipped cream and a few of the cooked asparagus tops to each plate of soup4 ,,cream ,,of ,,barley ,prepare according to directions given for ,cream of ,celery1 using one cupful of cooked barley and an extra cupful of milk4 ,season with curry powder1 celery salt1 and minced parsley4 ,,cream ,,of ,,celery ,melt one-fourth of a cupful of butter1 and add one-fourth of a cupful of flour4 ,when thoroughly blended1 add two cupfuls of cold milk1 cook and stir until thick4 ,cook a large head of celery1 cut fine1 in boiling water until tender1 and rub through a sieve4 ,measure the pulp and add enough of the water in which it was cooked to make two cupfuls4 ,add to the thickened milk1 season with salt and pepper1 and if too thick1 dilute with boiling milk1 or stock1 to the proper consistency4 ,,cream ,,of ,,clams ,prepare according to directions given above1 using two cupfuls of minced clams with their liquor instead of the celery4 ,,cream ,,of ,,corn ,,and ,,tomato ,prepare according to directions given above1 using one cupful each of corn and tomato pulp4 ,,cream ,,of ,,crabs ,prepare according to directions given above1 using two cupfuls of cooked crab meat4 ,season with lemon-juice and sherry4 ,,cream ,,of ,,mushrooms ,prepare according to directions given above1 using either fresh or canned mushrooms4 ,season with celery salt and parsley4 ,,cream ,,of ,,oysters ,prepare according to directions given above1 using two cupfuls of minced oysters with their liquor4 ,season with minced parsley4 ,,cream ,,of ,,peas ,prepare according to directions given above1 using fresh or canned peas and enough of the water in which they were boiled to make two cupfuls4 ,put a tablespoonful of whipped cream into each plate4 ,,cream ,,of ,,tomato ,prepare according to directions given above1 using two cupfuls of stewed tomatoes1 and a small pinch of soda4 ,season with minced parsley and grated onion4 ,,cream ,,of ,,vermicelli ,prepare according to directions given above1 using one cupful of cooked vermicelli1 and an extra cupful of milk4 ,season with celery salt1 curry powder1 grated onion1 and minced parsley4 ,,fish ,,soups ,,clam ,,broth ,scrub the clams in cold water4 ,place over the fire in an iron kettle1 and heat until the shells open4 ,strain the broth through two thicknesses of cheese-cloth1 season to taste1 and serve4 ,,clam ,,bouillon ,prepare according to directions elsewhere given for ,oyster ,bouillon1 cooking a chopped onion and a bay-leaf with the clams4 ,,cream ,,clam ,,bouillon ,prepare ,clam ,bouillon according to directions given above1 and add one pint of boiling cream just before serving4 ,serve in cups1 with whipped cream4 ,,clam ,,soup ,reheat one quart of clam broth1 season with parsley1 salt1 red pepper1 and grated onion4 ,add one cupful and a half of minced clams1 and thicken with one tablespoonful of butter and two tablespoonfuls of flour1 blended with a little cold broth4 ,stir while cooking4 ,add one pint of boiling cream1 and serve4 ,,clam ,,and ,,oyster ,,soup ,chop a pint of oysters4 ,heat with their liquor1 add a pint can of minced clams1 and one quart of milk4 ,thicken with two tablespoonfuls each of butter and flour1 rubbed smooth in a little cold milk1 season with salt and pepper1 minced parsley1 powdered mace1 and grated onion4 ,serve with crackers4 ,,crab ,,gumbo ,melt one tablespoonful each of butter and lard1 add a minced onion1 a clove of garlic1 chopped fine1 half a pound of minced raw veal or beef1 half a cupful of chopped ham1 a bay-leaf1 and a small red pepper4 ,dredge with flour1 add a quart of water1 simmer for two hours1 and strain4 ,to the strained liquor add the meat of six crabs1 one cupful each of rice and okra1 and another quart of water4 ,simmer for an hour1 adding more water if necessary1 and serve without straining4 ,,french ,,fish ,,soup ,thicken three quarts of fish stock with three tablespoonfuls each of butter and flour4 ,stir while cooking4 ,add a tablespoonful of minced parsley1 two wineglassfuls of sherry1 a pinch of powdered mace1 a grating of nutmeg1 and white and red pepper to season4 ,add one pint each of cooked oysters and scallops1 reheat1 and serve immediately with croutons4 ,,german ,,fish ,,soup ,chop fine four onions1 and fry brown in olive-oil4 ,add two cupfuls of canned tomatoes1 three bay-leaves1 a tablespoonful of powdered sweet herbs1 a bunch of parsley1 pepper and salt to season1 and six cupfuls of stock4 ,boil for thirty minutes1 rub through a sieve1 and reheat4 ,add six small slices of fish1 and simmer until the fish is firm4 ,season with curry powder1 add a wineglassful of white wine1 and thicken with four tablespoonfuls of flour rubbed smooth in a little cold stock4 ,serve with croutons4 ,,oyster ,,bouillon ,bring to the boil in their own liquor a quart of oysters4 ,skim out the oysters1 chop fine1 and return to the liquor4 ,add a quart of water1 a teaspoonful of celery seed1 and a tablespoonful of butter4 ,simmer for half an hour1 strain through cheese-cloth1 season with salt and pepper1 and serve at once4 ,,oyster ,,soup ,scald one quart of oysters in their own liquor4 ,skim out the oysters1 and set aside4 ,add one cupful of cream to the liquor1 and three cupfuls of milk4 ,thicken with one tablespoonful of butter and one of flour1 blended and rubbed smooth with a little cold milk4 ,stir while cooking4 ,add the oysters1 season to taste1 and pour1 boiling hot1 over the yolks of four eggs1 well-beaten4 ,,creole ,,oyster ,,gumbo ,fry a sliced ,spanish onion brown in olive-oil1 add a tablespoonful of flour1 a chopped sweet pepper1 and a pint of okra4 ,simmer for fifteen minutes1 add one hundred oysters1 with their liquor1 and a tablespoonful of file powder4 ,cook until the oysters ruffle1 and serve with boiled rice4 ,the ,gumbo file powder comes in bottles1 and is sold by all first-class grocers4 ,,oyster ,,and ,,veal ,,soup ,reheat two quarts of veal stock1 season with salt1 pepper1 and celery salt1 and add one quart of oysters1 with their liquor4 ,cook until the edges of the oysters curl1 and thicken with one tablespoonful each of butter and flour1 cooked while stirring with a cupful of milk4 ,season with minced parsley1 and serve with crackers4 ,,southern ,,oyster ,,soup ,drain the liquor from fifty oysters1 add to it two cupfuls of cold water1 and bring to the boil4 ,season with salt1 pepper1 and butter1 and add two cupfuls of milk4 ,thicken with one tablespoonful of cornstarch1 rubbed smooth in a little cold milk1 stir while cooking1 add the oysters1 cook until the edges ruffle1 and serve immediately4 ,,salmon ,,soup ,simmer for fifteen minutes in boiling water either a pound can of salmon or a pound of the fresh fish4 ,rub through a sieve1 and set aside4 ,bring to the boil two cupfuls each of milk and veal stock1 thicken with one tablespoonful of butter and two of flour1 stir while cooking1 season with salt and pepper1 add the salmon1 reheat1 and serve4 ,,spanish ,,salmon ,,soup ,cook together a quart of stock1 a sliced onion1 and half a can of salmon4 ,rub through a sieve1 add a quart of boiling milk1 season with salt1 pepper1 minced parsley1 and celery salt1 thicken with butter and flour1 and serve with whipped cream4 ,,shrimp ,,soup ,chop fine two carrots and an onion4 ,fry brown in butter1 with a tablespoonful of sugar1 then add a quart of water1 a sprig of thyme1 two bay-leaves1 four cloves1 and two cans of shrimps4 ,simmer until the carrot and onions are soft4 ,rub through a sieve1 reheat1 add half a glassful of white wine1 and serve with croutons4 ,,french ,,cream ,,of ,,shrimps ,chop fine two cans of shrimps1 fry in butter1 add a slice of stale bread1 three anchovies1 half a cupful of boiled rice1 a sliced onion1 and two quarts of veal stock4 ,simmer for two hours1 rub through a sieve1 season with salt and pepper1 add a tablespoonful of sherry and serve hot4 ,,scallop ,,stew ,parboil one quart of scallops4 ,boil one quart of milk1 season with butter1 pepper1 and salt1 add the parboiled scallops1 and one-half cupful of cracker crumbs4 ,reheat and serve4 ,,hoffman ,,house ,,clam ,,chowder ,chop fine one dozen large clams1 one quart of tomatoes1 and six large potatoes4 ,add one quart of milk1 a tablespoonful of minced parsley1 and the juice of the clams4 ,cook for forty-five minutes and add six crackers pounded fine4 ,season with pepper and serve4 ,,creole ,,corn ,,chowder ,fry brown in butter four large onions4 ,add five tomatoes1 two sweet green peppers shredded1 and two cupfuls of corn cut from the cob1 or its equivalent of canned corn4 ,add boiling water to cover1 season with salt1 pepper1 and sugar1 and cook until the vegetables are done4 ,,fruit ,,soups ,,cherry ,,soup ,stone four cupfuls of sour cherries4 ,cover with a quart of cold water and bring to the boil4 ,add half a cupful of sugar1 and when the cherries are soft1 rub through a colander and return to the fire4 ,thicken with one tablespoonful of arrowroot1 rubbed smooth with a little cold water4 ,bring to the boil once more1 while stirring and when sufficiently thick take from the fire4 ,add the juice of half a lemon and serve very cold in sherbet cups with cracked ice4 ,,currant ,,soup ,prepare according to directions given for ,cherry ,soup using currants instead of cherries4 ,,gooseberry ,,soup ,prepare according to directions for ,cherry ,soup1 using gooseberries instead of cherries4 ,,prune ,,soup ,soak one-half cupful of sago for an hour in cold water to cover4 ,add one quart of cold water and cook in a double boiler until transparent4 ,cook together1 in water sufficient to cover1 one cupful of soaked prunes1 one-half cupful of soaked raisins1 and one-half cupful of sugar4 ,when the sago is clear1 add the cooked fruit1 and one-half cupful of currant-juice4 ,serve hot with croutons4 ,,raisin ,,and ,,sago ,,soup ,simmer until transparent1 in four cupfuls of water1 two tablespoonfuls of well-washed pearl sago1 adding a pinch of salt1 and two inches of stick cinnamon4 ,when the sago is done1 take out the cinnamon1 add one-half cupful of seeded and chopped raisins1 and sugar to taste4 ,just before serving1 add one cupful of orange-juice4 ,,raspberry ,,and ,,currant ,,soup ,bring to the boil two cupfuls each of raspberry- and currant-juice4 ,sweeten to taste1 thicken with three teaspoonfuls of arrowroot rubbed smooth in a little cold water1 add one teaspoonful of sherry1 and cool4 ,,strawberry ,,soup ,boil in six cupfuls of water one-half cupful of sago and one-half cupful of currant-juice4 ,when the sago is transparent1 add two cupfuls of strawberries and sugar to taste4 ,simmer for fifteen minutes1 and serve cold4 ,,mutton ,,soups ,,asparagus ,,soup ,add to six cupfuls of mutton stock one cupful of cooked asparagus tips and half a cupful of parboiled sweet green peppers cut in shreds4 ,thicken with egg yolks and cream1 if desired4 ,,baked ,,mutton ,,soup ,arrange in an earthen jar half a dozen cold boiled potatoes1 a sliced onion1 a sliced turnip1 three sliced tomatoes1 a grated carrot1 a cupful of green peas1 and a cupful of cold boiled rice4 ,add two tablespoonfuls of butter1 season with salt1 pepper1 and sweet herbs1 and cover with cold mutton broth4 ,cover the jar tightly1 and bake for two hours in a slow oven4 ,,clear ,,mutton ,,broth ,cut into bits one pound of lean mutton and break the bones4 ,cover with four cupfuls of cold water1 and bring slowly to the boil4 ,add a large onion cut fine1 and simmer until the meat is in rags4 ,strain1 cool quickly1 and when cold remove the fat4 ,return to the fire1 season with salt1 pepper1 and curry powder1 and add two tablespoonfuls of well-washed rice4 ,simmer until the rice is done and serve with croutons4 ,,lamb ,,soup ,cut the breast of lamb into small pieces1 and fry brown with an onion in butter4 ,dredge with flour and curry powder1 add three quarts of boiling mutton broth1 and half a cupful of raw ham chopped fine4 ,simmer until the meat falls from the bone4 ,take out the bones1 and strain the soup1 pressing the meat through a coarse sieve4 ,reheat1 and thicken with the yolks of three eggs1 beaten smooth with half a cupful of cream4 ,serve with dice of fried or toasted bread4 ,,mutton ,,and ,,carrot ,,soup ,cover the bones of cold roast mutton with two quarts of cold water4 ,add an onion which has been sliced and fried brown in butter1 a potato and a turnip1 and six medium-sized carrots cut fine4 ,simmer until the vegetables are tender1 remove the bones1 and strain through a sieve4 ,reheat1 season1 and thicken with one tablespoonful of flour and one of butter4 ,rub smooth with a little of the soup4 ,just before serving1 add a cupful of hot cream4 ,,noodle ,,and ,,tomato ,,soup ,cook a can of tomatoes for an hour in three quarts of mutton stock4 ,strain1 reheat1 season to taste1 and cook a handful of noodles in the soup until tender4 ,serve with grated ,parmesan cheese4 ,,quick ,,mutton ,,soup ,chop together a pound of lean mutton and a small turnip1 a carrot1 a stalk of celery1 and an onion4 ,cover with six cupfuls of cold water1 bring to the boil1 skim1 and simmer forty-five minutes4 ,season with salt1 pepper1 and minced parsley1 and serve with croutons4 ,,veal ,,soups ,,austrian ,,veal ,,soup ,reheat two quarts of veal stock and add one cupful each of cooked green peas and diced carrots4 ,thicken with butter and flour according to directions previously given4 ,,chiffonade ,,soup ,chop fine two heads of lettuce1 and fry brown in butter with a sliced onion4 ,season with salt and pepper1 add six cupfuls of veal stock and one and one-half cupfuls each of peas1 string beans1 and asparagus tips4 ,simmer for forty minutes1 and serve with croutons4 ,,green-,,pea ,,soup ,,with ,,rice ,boil three pints of green peas with a carrot and an onion in two quarts of veal stock4 ,remove the onion and carrot and strain the soup through a fine sieve4 ,reheat1 skim1 season with salt1 pepper1 and sugar1 add two cupfuls of boiled rice1 and two teaspoonfuls of butter4 ,bring to the boil and serve4 ,,italian ,,veal ,,soup ,cover a large knuckle of veal with three quarts of cold water1 and simmer for three hours1 skimming often4 ,strain1 add a bay-leaf1 a carrot1 an onion1 a turnip1 a blade of mace1 two cloves1 a stalk of celery1 and a small bunch of parsley4 ,boil for an hour1 strain1 and cool4 ,when it has jellied1 measure the jelly1 and reheat with an equal amount of cream4 ,serve with dice of fried bread4 ,,quick ,,tomato ,,soup ,add two cupfuls of stewed tomato to four cupfuls of veal stock4 ,strain1 season to taste1 and thicken with one tablespoonful each of butter and flour blended and cooked until thick in a little cold stock4 ,,soup ,a ,,la ,,duchesse ,fry in butter two slices of carrot and two slices of onion4 ,add two blades of mace1 and four cupfuls of veal stock4 ,simmer half an hour1 strain1 and add two cupfuls of boiling milk4 ,thicken with one tablespoonful of butter and two of flour1 blended and cooked until thick with a little of the soup1 season with salt and pepper1 add one-half cupful of grated cheese1 reheat1 and serve with croutons4 ,,spring ,,soup ,cook in veal stock four young carrots1 four young turnips1 and two leeks cut fine4 ,add sufficient veal stock to make the desired quantity of soup1 and one cupful of fresh green peas4 ,boil for fifteen minutes1 season to taste1 and serve4 ,,veal ,,broth ,break up three pounds of the neck of veal1 cover with three quarts of cold water1 add an onion and a turnip cut fine1 and a small bunch of parsley4 ,simmer for three hours1 take out the bones1 and press the rest through a sieve4 ,cool1 skim1 and reheat4 ,add one cupful of washed rice1 and simmer until the rice is done4 ,serve with croutons4 ,,vegetable ,,soup ,put a knuckle of veal into four quarts of water1 with a tablespoonful of salt and a pod of red pepper4 ,simmer for three hours1 skimming as needed4 ,add one cupful of cabbage cut fine1 two cupfuls of diced potatoes1 a minced carrot1 three large onions1 and a head of celery cut fine4 ,simmer until the vegetables are done4 ,,miscellaneous ,,soups ,i ,cut up three pounds of the shin of beef1 and break the bones4 ,cover with three quarts of cold water1 add half a pound of lean ham1 a turnip1 an onion1 a carrot1 a quarter of a cabbage1 and three stalks of celery1 all cut fine4 ,simmer until the meat falls from the bones1 skimming when necessary4 ,strain1 cool1 skim1 reheat1 and serve with dice of fried bread4 ,,ii ,put into a soup-kettle the bones and trimmings of a cold roast turkey1 with a quarter of a pound of lean ham4 ,cover with cold water4 ,add a chopped onion1 a stalk of celery1 a tablespoonful of powdered sweet herbs1 and pepper and salt to season4 ,simmer until the meat is in rags1 strain1 reheat1 add half a can of corn1 and a little of the turkey stuffing4 ,,iii ,take the bone of a rib roast of beef1 the trimmings of beef steak1 and the bones and trimmings of a cold turkey or chicken4 ,cover with four quarts of cold water1 add two carrots1 three turnips1 and an onion1 all cut fine1 six cloves1 and pepper and salt to season4 ,simmer for four hours1 take out the bones1 rub through a coarse sieve1 cool1 skim1 and reheat4 ,thicken with one tablespoonful each of butter and flour1 blended together and rubbed smooth with a little of the soup1 season to taste1 and serve with croutons4 ,,iv ,break up a knuckle of veal1 add a pound of lean ham cut fine1 and a tablespoonful of powdered sweet herbs4 ,cover with cold water1 simmer for five hours1 cool1 skim1 reheat1 season1 and strain4 ,add a pinch of ground mace1 and one-quarter of a pound of broken vermicelli1 which has been cooked until tender in salted water4 ,serve with grated ,parmesan cheese4 ,v ,break up a beef marrow bone1 and cover with cold water4 ,add half a carrot1 two stalks of celery1 and an onion1 all chopped fine4 ,simmer until the vegetables are very soft1 take out the bone1 cool1 skim1 rub through a sieve1 and reheat4 ,add one cupful of cold mashed potato1 a tablespoonful of minced parsley1 a tablespoonful of butter1 a pinch of soda1 and one teaspoonful of cornstarch rubbed smooth in a cupful of cold water4 ,cook and stir until it thickens1 and serve immediately with croutons4 ,,vi ,chop fine two pounds of lean beef1 cover with cold water1 simmer until tender1 cool1 skim1 and reheat4 ,add one cupful of sherry1 two tablespoonfuls of made mustard1 a teaspoonful of ,worcestershire sauce1 and a grating of nutmeg4 ,thicken with two tablespoonfuls of butter1 blended with one tablespoonful of flour1 and rubbed smooth with a little of the soup4 ,stir while cooking4 ,add one cupful of boiling cream1 season to taste1 and serve4 ,,fifty ,,ways ,,to ,,cook ,,shell-,,fish ,,clams ,,clams ,a ,,la ,,marquise ,cook a quart of opened clams with a cupful of white stock1 a tablespoonful of butter1 and pepper and mace to season4 ,skim out1 drain1 and slice the clams4 ,in another saucepan blend together a teaspoonful each of butter and flour1 add one cupful of the liquid1 cook and stir for five minutes4 ,thicken with the yolks of two eggs1 add the clams1 and reheat4 ,fill small individual dishes with the mixture1 sprinkle with crumbs1 dot with butter1 and bake until brown4 ,sprinkle with lemon-juice just before serving4 ,,clams ,,in ,,the ,,chafing-,,dish ,put a tablespoonful of butter in the blazer and when it froths add a green pepper and a very small onion1 both chopped fine4 ,cook for five minutes4 ,add one-half cupful of clam-juice and season with red pepper4 ,add one cupful of clams finely chopped or one small can of minced clams1 cook five minutes longer1 and pour over hot buttered toast4 ,,clam ,,cocktail ,put a dozen small clams into a cold bowl and pour over them a teaspoonful each of ,worcestershire sauce1 vinegar1 lemon-juice1 tomato catsup1 and horseradish4 ,add a little salt1 and a few drops of tabasco sauce4 ,serve very cold in small glasses4 ,,creamed ,,clams ,chop fine two dozen hard clams4 ,make smooth in a saucepan two small spoonfuls each of butter and flour4 ,when they cook through1 add the clams and one-half cupful of the juice4 ,season with red pepper1 simmer for ten minutes1 then add the thickening and half a cupful of cream4 ,boil up once and serve4 ,,connecticut ,,clam ,,pie ,fill a buttered baking-dish with alternate layers of minced clams and thin slices of boiled potatoes1 dredging each layer of clams with flour4 ,season with salt1 pepper1 grated onion1 and minced parsley4 ,when the dish is full1 pour in one cupful of clam-juice1 add three tablespoonfuls of strained tomato1 cover with a pastry crust1 and bake brown in a quick oven4 ,,devilled ,,clams ,chop fine two dozen clams1 removing the hard parts4 ,mix with half the quantity of bread crumbs1 a teaspoonful each of grated onion and parsley1 and three tablespoonfuls of melted butter4 ,season highly with salt and pepper1 and add a few drops of ,worcestershire sauce4 ,put into buttered clam-shells1 cover with crumbs1 dot with butter1 and bake until brown4 ,,escalloped ,,clams ,clean the clams1 scrub thoroughly1 and heat until they open4 ,drain carefully4 ,strain the juice through linen and save a cupful of it4 ,to one pint of clams allow one cupful of clam-juice1 one cupful of milk1 and two cupfuls of crumbs4 ,arrange the clams and crumbs in alternate layers in a baking-dish1 seasoning with pepper and dots of butter1 and having crumbs and butter on top4 ,pour over the hot liquid and bake in a brisk oven4 ,,crabs ,,baked ,,crabs ,butter a baking-pan and put a layer of seasoned crab meat in the bottom4 ,add a layer of finely chopped cooked ham1 then a layer of crumbs4 ,dot with butter and repeat until the dish is full1 having crumbs and butter on top4 ,add sufficient stock to moisten1 and bake for half an hour in a moderate oven4 ,,baked ,,soft-,,shell ,,crabs ,clean the crabs1 season with salt and pepper1 dip in melted butter1 and sprinkle thickly with dry bread-crumbs4 ,put into a dripping-pan and put into a very hot oven for five minutes4 ,serve with ,tartar ,sauce4 ,,broiled ,,soft-,,shell ,,crabs ,clean carefully1 dip into melted butter1 season with pepper and salt1 and broil4 ,serve on toast with melted butter and lemon-juice4 ,,crabs ,a ,,la ,,creole ,melt one tablespoonful of butter1 add a clove of garlic1 a sweet pepper1 and a small onion chopped fine1 one cupful of tomatoes1 and salt and pepper to season4 ,cook for ten minutes1 add one cupful of cooked crab meat1 reheat1 and serve on toast4 ,,crabs ,a ,,la ,,st4 ,,laurence ,to one and one-half cupfuls of minced cooked crab meat1 add one cupful of white stock1 one tablespoonful of sherry1 one tablespoonful of grated cheese1 and salt and pepper to season4 ,cook for ten minutes1 pour over buttered toast1 and sprinkle thickly with grated cheese4 ,put into a very hot oven until the cheese melts1 and serve at once4 ,,crabs ,,baked ,,in ,,shells ,chop fine two cupfuls of crab meat4 ,season with salt1 red pepper1 grated onion1 mushroom catsup1 lemon-juice1 and a pinch of ginger4 ,heat with a tablespoonful of butter and half a cupful of stock until the liquid is nearly absorbed4 ,butter the empty shells1 fill with the mixture1 cover with crumbs1 dot with butter1 and brown in the oven4 ,,crab ,,croquettes ,chop fine two cupfuls of boiled crab meat4 ,season with salt1 pepper1 and melted butter4 ,add half a cupful of cream and enough crumbs to make very stiff4 ,add one egg well-beaten1 heat for a moment1 and cool4 ,shape into croquettes1 dip in egg and crumbs1 and fry in deep fat4 ,,devilled ,,crabs ,melt one tablespoonful of butter1 add one tablespoonful of flour1 and cook thoroughly4 ,add one cupful of cream and cook until thick1 stirring constantly4 ,season with salt1 red pepper1 and grated onion4 ,add two cupfuls of crab meat and two eggs well-beaten4 ,heat until it begins to thicken1 then cool4 ,fill the crab-shells with the mixture1 brush with beaten egg1 cover with crumbs1 dot with butter1 and brown in the oven1 or omit the butter and fry in deep fat4 ,,crab ,,farci ,,with ,,tomato ,,sauce ,mix one cupful of cooked crab meat with half the quantity of bread-crumbs4 ,moisten with well-seasoned beef stock1 season with salt1 pepper1 mustard1 and melted butter1 and add one-half cupful or more of stewed and strained tomato1 to which a little chopped garlic and onion have been added4 ,fill the crab shells1 cover with crumbs1 dot with butter1 and brown in the oven4 ,,crab ,,fricassee ,prepare according to directions given for ,creamed ,crabs4 ,season with lemon-juice and add a pinch of soda dissolved in a little cream4 ,add the yolks of three eggs well-beaten just before serving4 ,,fried ,,soft-,,shell ,,crabs ,clean carefully1 dip in egg and crumbs1 and fry in deep fat4 ,drain on brown paper and serve with ,tartar ,sauce4 ,,stuffed ,,crabs ,boil large crabs4 ,take out the meat and rub the shells with oil4 ,add to the meat one-third the quantity of grated bread-crumbs and one chopped hard-boiled egg for each crab4 ,season with salt1 paprika1 grated nutmeg1 and lemon-juice1 and make to a paste with melted butter or cream4 ,fill the shells1 cover with crumbs1 dot with butter1 and brown in the oven4 ,,lobster ,,broiled ,,lobster ,split a boiled lobster lengthwise1 rub the cut surface with soft butter1 and broil with a slow fire4 ,,brown ,,lobster ,,curry ,melt three tablespoonfuls of butter and fry in it two small onions chopped fine4 ,dredge with one tablespoonful of flour and cook until brown4 ,add two cupfuls of stock1 salt and pepper to season1 the juice of a lemon1 and one tablespoonful of curry powder rubbed smooth with a little cold water4 ,cook until thick1 add the meat of a boiled lobster1 reheat1 and serve with boiled rice and ice-cold bananas4 ,,devilled ,,lobster ,pick out the meat from a boiled lobster1 reserving the coral1 and season with salt1 mustard1 cayenne1 and mushroom catsup4 ,put into a buttered saucepan and heat thoroughly1 adding enough hot water to keep the mixture from burning4 ,rub the coral smooth with the liquor1 mix with a tablespoonful of melted butter1 add to the lobster1 keep hot five minutes longer1 and serve4 ,,escalloped ,,lobster ,cover the bottom of a baking-dish with fine bread-crumbs4 ,put in a layer of lobster and season with pepper and salt4 ,add another layer of crumbs and repeat until the dish is full1 having crumbs and butter on top4 ,pour over enough milk to moisten1 and bake about twenty minutes4 ,,lobster ,a ,,la ,,newburg ,put into a saucepan four tablespoonfuls of butter and when it melts add the meat of two boiled lobsters coarsely cut4 ,season with salt1 pepper1 and grated nutmeg1 add two tablespoonfuls of sherry1 and simmer for five minutes4 ,add the yolks of four eggs beaten smooth with one cupful of cream1 cook for two minutes1 and serve immediately4 ,,lobster ,,in ,,casserole ,fry a chopped onion in a little butter1 add one cupful each of chicken stock and strained tomato1 season highly with salt and red pepper1 and pour over the meat of a boiled lobster arranged in a casserole4 ,set into a hot oven for fifteen or twenty minutes and serve4 ,,lobster ,,wiggle ,melt two tablespoonfuls of butter1 add two small spoonfuls of flour1 cook and stir thoroughly4 ,add one cupful of cream1 and salt and pepper to season4 ,cook until thick1 add one and one-half cupfuls of boiled lobster meat1 and one teaspoonful each of lemon-juice and minced parsley4 ,when hot1 add half a can of ,french peas1 bring to the boil1 and serve on toast4 ,,oysters ,,baked ,,oysters ,put into a baking-dish one-half cupful of butter and one cupful of cream4 ,heat thoroughly1 but do not boil4 ,add three tablespoonfuls of sherry1 one teaspoonful of anchovy paste1 a dash of red pepper1 and a grating of lemon-peel4 ,dip out one-half cupful of the mixture and set aside4 ,put one quart of oysters into the baking-dish1 sprinkle with salt1 pepper1 grated cheese1 and dried bread-crumbs4 ,pour over carefully the remaining cream1 sprinkle again with crumbs and cheese1 and bake in a very hot oven4 ,serve immediately4 ,if preferred1 oysters may be baked this way in individual dishes4 ,,broiled ,,oysters ,,on ,,toast ,drain three dozen large oysters1 and wipe dry with a cloth4 ,season with salt and pepper1 and fry briskly in butter for two minutes4 ,skim out1 arrange on a buttered oyster-broiler1 and broil brown on both sides4 ,arrange the oysters on thin slices of toast1 pour over the hot butter1 garnish with lemon and parsley1 and serve4 ,,creole ,,oyster ,,loaf ,cut the top from a baker's loaf and scoop out the crumb4 ,toast or fry the shell and lid4 ,fill with fried oysters1 season with tomato catsup and sliced pimolas1 put on the lid1 reheat1 and serve very hot4 ,,curried ,,oysters ,put into a saucepan one tablespoonful of butter and one teaspoonful of chopped onion4 ,fry the onion brown1 add a heaping tablespoonful of flour and one teaspoonful of curry powder4 ,cook and stir until the mixture leaves the sides of the pan1 add one cupful of cream1 and salt and pepper to season4 ,stir constantly until the sauce is thick1 add one quart of oysters with their liquor1 and cook slowly until the edges of the oysters curl4 ,serve on toast4 ,,devilled ,,oysters ,parboil a pint of oysters1 skim out1 drain1 and cool4 ,chop coarsely4 ,mix with two hard-boiled eggs1 chopped fine1 two tablespoonfuls of bread-crumbs1 salt1 red pepper1 and lemon-juice to season1 and enough cream to make the mixture a smooth paste4 ,fill buttered oyster-shells with this mixture1 cover with crumbs1 dot with butter1 and bake in a hot oven until brown4 ,,escalloped ,,oysters ,,and ,,macaroni ,break into inch pieces half a pound of macaroni4 ,put into salted boiling water1 and boil for twenty minutes4 ,drain in a colander and pour fresh boiling-water through to remove superfluous starch4 ,butter a pudding-dish and put a layer of macaroni in the bottom4 ,cover with a layer of oysters1 dot with butter1 season with pepper and salt1 and repeat until the dish is nearly full4 ,beat together two eggs1 and one and one-half cupfuls of milk or cream4 ,pour over the oysters and macaroni1 spread one cupful of cracker crumbs over the top1 dot with butter1 sprinkle with grated cheese1 and bake about half an hour4 ,,fried ,,oysters ,select large oysters and drain on a cloth4 ,when dry1 dip in beaten egg1 then in dried bread-crumbs1 sprinkle with salt and pepper1 and set aside for two hours4 ,dip in eggs and crumbs again1 fry brown in deep fat1 drain on brown paper1 and serve immediately4 ,,oysters ,,in ,,brown ,,sauce ,parboil a pint of oysters in their own liquor1 skim out1 and drain4 ,put into a saucepan one-quarter of a cupful of butter1 and cook until brown4 ,add one-quarter of a cupful of flour1 cook and stir until the mixture leaves the sides of the pan4 ,add one-half cupful of milk1 one cupful of oyster liquor1 one teaspoonful of anchovy paste1 and salt and pepper to season4 ,cook until thick1 add the oysters1 reheat1 and serve4 ,,oysters ,,in ,,casserole ,toast small square slices of bread1 butter thickly on one side1 and put1 butter-side down1 into a casserole4 ,cover with oysters1 dot with butter1 sprinkle with red pepper and salt1 cover the dish1 and bake in a quick oven until the edges of the oysters curl4 ,serve with lemon quarters4 ,,oyster ,,cocktail ,put into a glass two teaspoonfuls of lemon-juice1 two drops of tabasco sauce1 half a teaspoonful of ,worcestershire1 two teaspoonfuls of tomato catsup1 a pinch of salt1 and a saltspoonful of paprika4 ,mix thoroughly1 add five or six small fresh oysters1 let stand for five minutes1 and serve very cold4 ,,oysters ,,with ,,dumplings ,make a light biscuit dough1 roll thin1 and cut into inch squares4 ,scald a quart can of oysters in their own liquor and when it boils1 skim out the oysters and set aside4 ,add to the liquor two cupfuls of boiling water1 a tablespoonful of butter1 and salt and pepper to season4 ,cook and stir with a teaspoonful of flour rubbed smooth in a little cold milk4 ,when boiling hot1 put in the dumplings1 cover closely1 boil for forty minutes1 add the oysters1 reheat1 and serve at once4 ,,oysters ,,with ,,green ,,peppers ,put a tablespoonful of butter into a frying-pan and fry in it a sweet pepper and a small onion both chopped fine4 ,add a pint of oysters with their liquor1 season with salt and paprika1 and cook for five minutes4 ,serve on hot buttered toast4 ,,oyster ,,stew ,drain one quart of oysters and put the liquor to heat in a saucepan4 ,add one cupful of cream1 and salt and red pepper to taste4 ,bring to the boil1 add two tablespoonfuls of butter1 and thicken with one teaspoonful of flour rubbed smooth in a little cold milk4 ,cook and stir until it thickens1 add the oysters1 simmer until the edges curl1 take from the fire1 add the juice of half a lemon1 and pour over thin slices of the buttered toast4 ,,oysters ,a ,l',,indien ,strain the juice from a quart can of tomatoes1 and add enough water to make two cupfuls4 ,heat to the boiling point1 add half a cupful of well washed rice1 and cook for twenty minutes1 stirring as needed4 ,add two tablespoonfuls of butter1 two teaspoonfuls of curry powder1 salt and pepper to taste1 and two dozen large oysters4 ,cook until the oysters ruffle4 ,serve with thin brown bread sandwiches and bananas4 ,,oysters ,a ,,la ,,madrid ,butter individual baking-dishes4 ,put a layer of drained oysters in the bottom1 season with salt and pepper1 dot with butter1 sprinkle with finely chopped pimentos1 cover with crumbs1 and repeat until the dish is full1 having crumbs and butter on top4 ,bake in a quick oven4 ,,scallops ,,fried ,,scallops ,trim off the beards and black parts1 rinse well1 and drain4 ,saute in hot lard1 drain on brown paper1 and serve at once4 ,or1 dip in egg and crumbs and fry in deep fat4 ,,pigs ,,in ,,blankets ,parboil scallops1 drain and dry on a cloth4 ,roll a thin slice of bacon around each one and fasten with a wooden tooth-pick4 ,fry until the bacon is crisp and serve on thin slices of buttered toast4 ,,shrimps ,,creamed ,,shrimps ,melt one tablespoonful of butter1 add one tablespoonful of flour1 and cook thoroughly4 ,add one cupful of milk1 and cook until thick1 stirring constantly4 ,add two cupfuls of shelled shrimps broken into small pieces1 season to taste1 reheat1 and serve4 ,,curried ,,shrimps ,melt one heaping tablespoonful of butter1 add one tablespoonful of flour and cook thoroughly4 ,add one cupful of boiling water and cook until thick1 stirring constantly4 ,add a tablespoonful of curry powder and a teaspoonful of grated onion4 ,heat thoroughly and add a can of shrimps well-washed and drained4 ,cook for five minutes longer and serve with boiled rice and ice-cold bananas4 ,,jellied ,,shrimps ,open a large can of shrimps and soak in ice-water for an hour4 ,dissolve half a box of powdered gelatine in cold water to cover1 add to it one cupful of boiling water1 the juice of two lemons and a pinch of salt4 ,strain into a ring mould and put in half the shrimps4 ,set on ice4 ,when the jelly is firm1 loosen from the mould by dipping for an instant in boiling water4 ,turn out on a round platter1 and put the rest of the shrimps in the middle with the small hearts of lettuce4 ,serve with mayonnaise4 ,,mayonnaise ,,of ,,shrimps ,prepare two cupfuls of shrimps1 and break each one in two pieces4 ,mix with mayonnaise and serve with a border of lettuce leaves4 ,a little finely cut celery may be added if desired4 ,,shrimps ,,baked ,,in ,,green ,,peppers ,cut the stem ends from half a dozen green peppers and carefully remove the seeds and veins4 ,soak the green peppers in cold water for half an hour4 ,melt one tablespoonful of butter1 add half a teaspoonful of mixed mustard and salt1 pepper1 celery salt1 and grated nutmeg to season4 ,add one egg well-beaten and mix thoroughly4 ,add two cupfuls of shelled and broken shrimps and enough grated bread-crumbs to make a smooth paste4 ,fill the peppers1 cover with crumbs1 dot with butter1 and arrange in a baking-pan with the open side up4 ,bake for twenty minutes4 ,,shrimps ,a ,,la ,,creole ,put into a saucepan two cupfuls of shelled shrimps1 one heaping tablespoonful of butter1 half a small onion chopped fine1 and a bruised bean of garlic4 ,heat thoroughly1 add one cupful of canned tomatoes1 and salt and cayenne to season4 ,cook for ten minutes and add one-half cupful of ,french peas just before serving4 ,,shrimp ,,wiggle ,prepare according to directions given for ,creamed ,shrimps1 using equal quantities of broken shrimps and ,french peas4 ,,tomatoes ,,stuffed ,,with ,,shrimps ,take half a dozen large tomatoes1 cut off the tops1 and scoop out the pulp1 leaving a thin shell4 ,melt a tablespoonful of butter1 add the tomato tops and pulp and cook until thick1 seasoning with salt1 pepper1 minced parsley1 and grated onion4 ,add one small can of shrimps cut fine and enough crumbs to make a paste4 ,fill the tomato shells1 cover with crumbs1 dot with butter1 and bake in the oven4 ,serve with a border of boiled rice4 ,,sixty ,,ways ,,to ,,cook ,,fish ,,court ,,bouillon ,put into the bottom of the fish-kettle a thick layer of sliced carrots and onions1 and a sliced lemon4 ,season with parsley1 thyme1 a bay-leaf1 half a dozen whole peppers1 and three or four whole cloves4 ,lay the fish on top of this and cover with equal parts of cold water and white wine1 or with water and a little lemon-juice or vinegar4 ,put the kettle over the fire and let it heat slowly4 ,the fish must always be put into it while cold and after boiling allowed to cool in the water4 ,,baked ,,bass ,make a stuffing of one cupful of bread-crumbs1 one teaspoonful each of melted butter1 ,worcestershire sauce1 tomato catsup1 minced parsley1 minced onion1 minced olives or pickles1 and lemon-juice4 ,add salt1 black pepper1 and paprika to taste1 and sufficient cold water to moisten4 ,sew up the fish and bake as usual4 ,serve with ,tartar ,sauce4 ,,baked ,,bass ,,with ,,shrimp ,,sauce ,marinate the cleaned fish for an hour in oil and vinegar4 ,put into a baking-pan with slices of salt pork underneath and on top and sufficient boiling water to keep from burning4 ,add a teaspoonful of butter to the water and baste two or three times during the hour of baking4 ,strain the gravy and set aside4 ,melt one tablespoonful of butter1 add one tablespoonful of flour1 and cook until brown4 ,add one cupful of the liquid left in the baking-pan1 making up the required quantity with boiling water if necessary4 ,cook until thick1 stirring constantly2 season with cayenne and lemon-juice1 and add half a can of shrimps chopped fine4 ,bring to the boil1 pour over the fish1 and serve4 ,,boiled ,,bass ,clean the fish1 put it into warm salted water1 and simmer for twenty minutes4 ,,boiled ,,sea-,,bass ,,with ,,egg ,,sauce ,boil the fish according to directions previously given4 ,melt one tablespoonful of butter1 add one tablespoonful of flour1 and cook thoroughly4 ,add two cupfuls of the water in which the fish was boiled1 and cook until thick1 stirring constantly4 ,season with salt1 pepper1 minced parsley1 and lemon-juice1 add three hard-boiled eggs coarsely chopped1 pour over the fish1 and serve4 ,,cold ,,bass ,,with ,,tartar ,,sauce ,boil the fish in court bouillon and drain4 ,chop fine parsley1 pickles1 olives1 and capers4 ,mix with a stiff mayonnaise and spread over the fish4 ,serve with a border of sliced cucumbers4 ,,baked ,,bluefish ,a ,l',,italienne ,score and scale the bluefish and put it into a buttered pan with three tablespoonfuls each of white wine and mushroom liquor1 a tablespoonful of chopped onion1 half a dozen chopped mushrooms1 and salt and pepper to season4 ,cover with buttered paper and bake for fifteen minutes4 ,take out the fish and add to the sauce half a teaspoonful of beef extract1 dissolved in half a cupful of boiling water4 ,add a wineglassful of white wine and thicken with one tablespoonful each of butter and browned flour4 ,pour the sauce over the fish1 sprinkle with chopped parsley1 and serve4 ,,baked ,,bluefish ,clean1 scrape1 and split the fish and take out the backbone4 ,gash the flesh and insert a thin slice of salt pork under the skin4 ,make a stuffing of one cupful of bread-crumbs1 two tablespoonfuls of chopped salt pork1 and salt1 minced parsley1 chopped onion1 red pepper1 kitchen bouquet1 and tomato catsup to season4 ,add one egg well-beaten4 ,fill the fish and sew up4 ,lay on thin slices of salt pork and bake1 basting frequently with the fat4 ,garnish with cress and lemon4 ,,steamed ,,bluefish ,season the fish with salt and pepper and pour over it a cupful of vinegar4 ,let stand for an hour1 pour off the vinegar1 and steam for twenty minutes4 ,serve with any preferred sauce4 ,,baked ,,codfish ,stuff the fish with seasoned crumbs and season with pepper and salt4 ,pour over two cupfuls of sherry and a tablespoonful of mushroom catsup4 ,add two cupfuls of stock1 cover with buttered paper1 and bake1 basting often4 ,when nearly done1 sprinkle with bread-crumbs1 dot with butter1 and bake until brown4 ,take up the fish carefully1 add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan1 strain1 add two tablespoonfuls of butter and the juice of half a lemon1 bring to the boil1 pour over the fish1 and serve4 ,,codfish ,a ,,la ,,creole ,flake one pound of cooked codfish1 add to it one cupful of boiled rice1 half a can of tomatoes strained1 a chopped onion1 two tablespoonfuls of butter1 and salt and pepper to season4 ,cook slowly for half an hour4 ,,escalloped ,,codfish ,,and ,,macaroni ,mix together equal parts of cooked and broken macaroni and flaked boiled cod4 ,mix with ,cream ,sauce4 ,fill a buttered baking-dish1 sprinkle thickly with grated cheese1 cover with crumbs1 dot with butter1 and brown in the oven4 ,,breaded ,,codfish ,,steaks ,season the steaks with salt1 pepper1 and lemon-juice1 dip in egg and crumbs1 and fry in deep fat4 ,serve with any preferred sauce4 ,,boiled ,,finnan ,,haddie ,divide into convenient pieces1 cover with boiling water1 add a teaspoonful of sugar1 and boil for fifteen minutes4 ,take up on a hot platter1 remove the skin1 and dot with butter4 ,,broiled ,,finnan ,,haddie ,cut the haddie into small squares1 skin and parboil it4 ,wipe dry1 broil on a buttered gridiron and serve with melted butter4 ,,creamed ,,finnan ,,haddie ,parboil1 drain1 and flake the fish4 ,reheat with shredded fried sweet peppers in a ,cream ,sauce4 ,canned pimentos may be used instead of the green peppers4 ,,broiled ,,frog ,,legs ,soak the legs for half an hour in a marinade of oil and lemon-juice1 seasoned with salt and pepper4 ,broil on a double-broiler1 and serve with ,maitre d',hotel ,sauce4 ,,frog ,,legs ,a ,,la ,,poulette ,season prepared frog legs with salt1 pepper1 and nutmeg1 and fry brown in butter4 ,add two small spoonfuls of flour and two cupfuls of cream4 ,cook until thick1 stirring constantly4 ,add a wineglassful of white wine1 two tablespoonfuls of butter1 a tablespoonful of minced parsley1 and the yolks of four eggs beaten smooth with the juice of a lemon4 ,bring to the boil and serve4 ,,haddock ,,rarebit ,cut the haddock into slices an inch thick4 ,free from bone and skin4 ,lay in a greased baking-dish1 and season with salt and pepper4 ,grate sufficient cheese to cover1 and season with salt1 red pepper1 and mustard4 ,make to a smooth paste with cream or beaten egg4 ,put into a hot oven and cook until the cheese melts and browns1 and the fish is firm4 ,take up carefully on a platter1 and pour one tablespoonful of ,sherry over each slice4 ,,haddock ,,and ,,oysters ,clean and fillet a haddock4 ,cover the trimmings with water and add the liquor drained from a pint of oysters4 ,add a slice of onion1 a pinch of powdered sweet herbs1 and a slice of carrot2 simmer to form a stock4 ,put a layer of sliced onion into a saucepan1 and arrange upon it the fillets of fish and a pint of oysters2 sprinkle with salt and pepper1 add the juice of a lemon1 cover with sliced onion1 strain the stock over1 cover and simmer until the fillets are tender4 ,arrange the fillets on a hot dish with the oysters1 strain the liquid1 thicken it with the yolks of four eggs1 pour over1 and serve4 ,,halibut ,a ,,la ,,maitre ,d',,hotel ,soak two halibut steaks for an hour in lemon-juice1 seasoned with salt1 pepper1 and minced parsley4 ,mix together two tablespoonfuls of butter1 one tablespoonful of flour1 and two cupfuls of boiling water4 ,cook until thick1 stirring constantly4 ,put the slices of halibut into a buttered pan1 cover with the sauce1 and bake for twenty minutes1 basting as required4 ,serve with any preferred sauce4 ,,baked ,,halibut ,soak six pounds of halibut in salt water for two hours4 ,wipe dry and score the outer skin4 ,bake for an hour in a moderately hot oven1 basting with melted butter and hot water4 ,add a little boiling water to the gravy1 a tablespoonful of walnut catsup1 a teaspoonful of ,worcestershire sauce1 salt and pepper to season1 and the juice of a lemon4 ,cook while stirring with browned flour rubbed smooth with a little cold water4 ,,halibut ,,steak ,a ,,la ,,jardiniere ,soak halibut steaks for an hour in salt and water4 ,wipe dry and rub with melted butter4 ,butter a china baking-dish1 sprinkle chopped onion on the bottom1 and put in the steaks4 ,on top put a boiled carrot cut into dice1 half a dozen sliced tomatoes1 a shredded green pepper1 and half a cupful of green peas4 ,add enough salted boiling water to keep the fish from scorching1 put a tablespoonful of butter on top1 cover1 and bake until done4 ,drain the liquor carefully from the pan1 add three tablespoonfuls of white wine1 and thicken with a teaspoonful of butter rolled in browned flour4 ,serve separately as a sauce4 ,,fresh ,,boiled ,,mackerel ,clean the mackerel1 sprinkle with vinegar1 wrap in a floured cloth1 and baste closely4 ,boil for three-quarters of an hour in salted water1 drain1 and take off the cloth4 ,strain a cupful of the water in which the fish was boiled1 and bring to the boil with a tablespoonful of walnut catsup1 a teaspoonful of anchovy paste1 and the juice of half a lemon4 ,thicken with butter and browned flour4 ,,pike ,,baked ,,in ,,sour ,,cream ,clean a four-pound pike1 cut into steaks1 and free from skin and bone4 ,put into a buttered baking-dish with two small onions chopped and two bay-leaves4 ,season with salt and cayenne1 add one cupful of sour cream1 and bake4 ,put on a serving-dish1 cover with crumbs and dots of butter1 and brown in the oven4 ,add enough stock to the liquid to make the required quantity of sauce1 thicken with butter and flour1 season1 add a dash of lemon-juice1 pour around the fish1 sprinkle with minced parsley1 and serve4 ,,boiled ,,salmon ,,with ,,green ,,sauce ,boil a small salmon in salted and acidulated water4 ,take up carefully and reduce the liquid by rapid boiling to two cupfuls4 ,cook together one tablespoonful each of butter and flour1 add the reduced liquid1 and cook until thick1 stirring constantly4 ,take from the fire1 add two tablespoonfuls of chopped capers1 one tablespoonful of chopped parsley1 the juice of a lemon1 and one tablespoonful of butter4 ,pour over the fish and serve4 ,,boiled ,,salmon ,a ,,la ,,waldorf ,boil a large piece of salmon in salted and acidulated water1 seasoned with herbs and spice4 ,drain and keep warm4 ,add two cupfuls of the liquid in which the fish was cooked1 one wineglass full of white wine1 and two anchovies rubbed to a paste4 ,boil for fifteen minutes1 then add in small bits a tablespoonful of butter4 ,serve the sauce separately4 ,,baked ,,salmon ,rub a small cleaned salmon with olive-oil1 sprinkle with salt and pepper1 put into a buttered baking-pan1 and add one cupful of boiling water and two tablespoonfuls of butter4 ,baste every ten minutes until done4 ,take up the fish and keep it warm4 ,thicken the gravy with a teaspoonful or more of cornstarch mixed with a little cold water4 ,season with grated onion1 lemon-juice1 and tomato catsup4 ,,stuffed ,,salmon ,clean1 bone1 and parboil a small salmon4 ,rub the inside with salt1 pepper1 and grated nutmeg4 ,stuff with chopped oysters1 minced parsley1 and seasoned crumbs4 ,fold together1 put into a buttered baking-dish1 and bake for half an hour1 basting with its own dripping4 ,,salmon ,,mayonnaise ,,with ,,cucumbers ,steam salmon steaks until tender1 remove the skin1 and cool4 ,cover with thinly sliced cucumbers1 mask with ,mayonnaise1 and serve with a border of lettuce leaves and sliced hard-boiled eggs4 ,,salmon ,,croquettes ,cook together one tablespoonful of butter and three tablespoonfuls of flour4 ,add one cupful of cream1 and cook until thick1 stirring constantly4 ,season with salt1 red pepper1 and minced parsley1 take from the fire1 add the juice of a lemon and a can of flaked salmon4 ,mix thoroughly and cool4 ,shape into croquettes1 dip in egg and crumbs1 and fry in deep fat4 ,,salmon ,,loaf ,mash a can of salmon1 add the juice of a lemon1 and half a cupful of fresh bread crumbs1 three tablespoonfuls of minced parsley1 four tablespoonfuls of melted butter1 and four eggs beaten separately1 folding in the stiffly beaten whites last4 ,put into a buttered mould and steam for an hour4 ,add to the oil drained from the salmon one cupful of boiling milk1 one small spoonful of cornstarch rubbed smooth in a little cold milk1 and a tablespoonful of butter4 ,cook until thick1 stirring constantly1 take from the fire1 add one egg well-beaten1 a teaspoonful of tomato catsup1 and mace and pepper to season4 ,turn the mould out on a platter and pour the sauce around it4 ,,fricasseed ,,salmon ,reheat a can of flaked salmon in a cupful of ,drawn-,butter ,sauce1 adding half a cupful of cream1 and salt1 red and white pepper to season4 ,take from the fire1 add one egg1 well-beaten1 pour over buttered toast1 and sprinkle with parsley4 ,,baked ,,creamed ,,salmon ,cook together two tablespoonfuls of butter and one of flour1 add two cupfuls of milk or cream1 and cook until thick1 stirring constantly4 ,add salt1 pepper1 and minced parsley to season1 and a can of flaked salmon4 ,reheat and arrange in a baking-dish with alternate layers of crumbs and butter1 having crumbs and butter on top4 ,bake in the oven until brown4 ,,salmon ,,en ,,casserole ,chop a large onion and fry it in butter4 ,add a cupful of bread crumbs and one and one-half cupfuls of milk4 ,bring to the boil1 add salt and pepper to season1 a can of flaked salmon1 and two eggs well-beaten4 ,pour into a buttered casserole1 dot with butter1 and bake brown4 ,sprinkle with minced parsley and serve4 ,,boiled ,,salmon-,,trout ,prepare and clean a salmon-trout1 stuff with seasoned crumbs1 and put on the grate in a fish-kettle4 ,sprinkle with salt1 pepper1 and grated nutmeg1 add a bunch of sweet herbs1 a clove of garlic1 and two tablespoonfuls of butter4 ,add enough claret to cover and simmer until done4 ,drain the fish1 strain the liquid1 thicken if desired1 and serve the sauce separately4 ,,baked ,,sardines ,marinate drained sardines in lemon-juice1 then drain1 sprinkle with cracker crumbs1 and put into a hot oven for ten minutes4 ,cook together a heaping teaspoonful each of butter and flour1 add one cupful of tomato-juice1 and cook until thick1 stirring constantly4 ,season with salt1 pepper1 grated onion1 and sugar4 ,arrange the sardines on toasted strips of brown bread1 pour the sauce over1 and serve4 ,,broiled ,,shad ,prepare and clean the fish1 split1 and remove the backbone4 ,season with salt and pepper1 dip in oil1 broil carefully1 and serve with ,maitre d',hotel ,sauce4 ,,boned ,,fried ,,shad ,remove the head and tail1 then take out the back and side bones4 ,cut into convenient pieces for serving1 season with salt and pepper1 dip in egg and crumbs1 and fry in deep fat4 ,serve with any preferred sauce4 ,,baked ,,shad ,bake a shad in a buttered baking-pan1 adding enough boiling water to keep from burning4 ,baste while baking with melted butter and lemon-juice1 seasoning with pepper and salt4 ,cook together a small spoonful each of butter and flour until brown4 ,add slowly a cupful of stock and cook until thick1 stirring constantly4 ,take from the fire and add the yolks of two eggs beaten with the juice of half a lemon4 ,pour over the fish and serve4 ,,baked ,,shad ,,stuffed ,,with ,,oysters ,rub a large cleaned fish with salt inside and out4 ,stuff with oysters and seasoned crumbs made very rich with melted butter1 and bake1 basting with melted butter and hot water4 ,thicken the gravy with flour browned in butter1 adding a little hot water or stock if necessary1 season with lemon-juice and catsup1 and serve the sauce separately4 ,,fried ,,shad ,,roe ,parboil the roe for ten minutes in salted and acidulated water4 ,drain1 plunge into cold water1 and cool4 ,drain1 dip in beaten egg1 then in seasoned crumbs1 and fry brown in deep fat4 ,serve with any preferred sauce4 ,,shad ,,roe ,,baked ,,in ,,tomato ,,sauce ,boil the roe1 drain1 cool1 and skin4 ,cook together for ten minutes one cupful of canned tomatoes1 one cupful of stock or water1 a slice of onion1 and salt and pepper to season4 ,cook together two tablespoonfuls of butter and one of flour1 add the tomato1 and cook until thick1 stirring constantly4 ,rub the sauce through a strainer4 ,put the roe on a buttered baking-dish1 season with salt and pepper1 cover with the sauce1 and bake4 ,serve in the dish in which it was baked4 ,,shad ,,roe ,,with ,,brown ,,sauce ,soak a shad roe in water for half an hour1 scald1 drain1 cool1 and cut in slices4 ,saute in butter and drain4 ,cook a tablespoonful of flour in the butter1 add one cupful of stock1 and cook until thick1 stirring constantly4 ,season with salt1 paprika1 ,worcestershire1 and curry powder2 pour over the fish and serve4 ,,broiled ,,smelts ,dip prepared smelts in lemon-juice and seasoned melted butter1 then in flour2 broil in a double broiler1 and serve with ,tartar ,sauce4 ,,baked ,,smelts ,remove the heads1 split1 dip in melted butter1 then in flour4 ,put into a buttered baking-pan1 bake for ten minutes1 sprinkle with cayenne and lemon-juice1 and serve4 ,,smelts ,,au ,,beurre ,,noir ,roll the cleaned smelts in flour1 saute in butter1 and arrange on fingers of buttered toast4 ,brown half a cupful of butter1 add a tablespoonful of vinegar1 pour over the fish1 and serve4 ,,broiled ,,sturgeon ,,steaks ,parboil sturgeon steaks for fifteen minutes1 drain1 wipe dry1 season with salt and pepper1 and broil4 ,serve with melted butter or ,maitre d',hotel ,sauce4 ,,boiled ,,trout ,tie a large trout in a cloth and boil it in salted and acidulated water to cover1 adding an onion1 a stalk of celery1 and a bunch of parsley4 ,when done1 drain and keep warm4 ,stick blanched almonds into the fish1 sharp side down1 and pour over a ,cream ,sauce to which chopped hard-boiled eggs and parsley have been added4 ,,baked ,,turbot ,rub a small cleaned turbot with melted butter1 sprinkle with minced parsley1 powdered mace1 and salt and pepper to season4 ,let stand for an hour and put into a buttered baking-dish4 ,brush with beaten egg1 sprinkle with crumbs1 dot with butter1 bake1 and serve with any preferred sauce4 ,,turbot ,a ,,la ,,creme ,cook together three small spoonfuls each of butter and flour1 add a quart of cream1 and cook until thick1 stirring constantly4 ,season with pepper1 salt1 minced parsley1 and grated onion4 ,butter a baking-dish1 put in a layer of cold cooked turbot flaked fine1 cover with sauce1 and repeat until the dish is full1 having sauce on top4 ,sprinkle with crumbs1 dot with butter1 and brown in the oven4 ,sprinkle with chopped eggs and parsley4 ,,boiled ,,whitefish ,boil a large whitefish in salted and acidulated water1 adding a bunch of parsley and a sliced onion to the water4 ,drain1 and serve with any preferred sauce4 ,,fried ,,whitefish ,clean and trim the fish and cut into convenient pieces for serving4 ,dip in seasoned flour and saute in hot lard in a frying-pan4 ,,baked ,,whitefish ,clean and split a large fish1 remove the bone1 and put in a buttered baking-pan skin side down4 ,season with salt1 cayenne1 and lemon-juice1 sprinkle with crumbs1 dot with butter1 and bake4 ,serve with any preferred sauce4 ,,stuffed ,,whitefish ,,with ,,oyster ,,sauce ,make a stuffing of two cupfuls of bread crumbs1 half a cupful of chopped salt pork fried crisp1 a chopped hard-boiled egg1 half a cupful of vinegar1 and salt1 pepper1 butter1 sage1 and mustard to season4 ,stuff the fish1 place in a pie-tin1 put into a steamer and steam until done4 ,pour over a ,cream ,sauce to which cooked oysters and a little lemon-juice and minced parsley have been added4 ,,planked ,,whitefish ,butter a fish-plank and tack a large cleaned and split whitefish on it1 skin side down4 ,rub with butter1 season with salt and pepper1 and cook in the oven or under a gas flame4 ,put a border of mashed potato mixed with the beaten white of egg around the fish1 using a pastry tube and forcing bag4 ,put into the oven for a few minutes to brown the potato1 and serve with a garnish of lemon and parsley4 ,,jellied ,,whitefish ,boil two pounds of whitefish in salted and acidulated water1 with four bay-leaves1 a tablespoonful of pepper-corns1 and half a dozen cloves4 ,take out the fish1 strain the liquid1 and reduce by rapid boiling to a quantity barely sufficient to cover the fish4 ,add the juice of a lemon and two ounces of dissolved gelatine4 ,flake the fish with a fork1 removing all skin1 fat1 and bone1 mix with the liquid1 pour into a fish-mould1 wet with cold water1 and put on ice until firm4 ,serve cold with ,mayonnaise or ,tartar ,sauce4 ,,baked ,,fish ,prepare a ,cream ,sauce1 seasoning with grated onion1 minced parsley1 and powdered mace4 ,take from the fire1 add the yolks of two eggs1 and salt and pepper to taste4 ,put a layer of cold1 cooked1 flaked and seasoned fish1 into a buttered baking-dish1 spread with the sauce1 and repeat until the dish is full1 having sauce on top4 ,sprinkle with crumbs1 dot with butter1 and brown in the oven4 ,this may be baked in individual dishes if desired4 ,,bouillabaisse ,cut into pieces and remove the bones from three pounds of fish1 add six shrimps or one lobster or two crabs1 cooked1 and cut into large pieces2 add one-half pint of olive-oil2 fry lightly1 and add one lemon and two tomatoes1 one onion1 and one carrot1 all sliced1 one pinch of saffron--as much as lies on a ten-cent piece1--a bay-leaf1 and some parsley4 ,a bean of garlic is used1 unless the casserole is rubbed with it before cooking4 ,stir for ten minutes1 add one cupful of stock and one wineglassful of white wine or cider4 ,cook for fifteen minutes longer1 pour out into a bowl1 place slices of toast in the casserole1 and cover with the fish and vegetables1 allowing the sauce sufficient time to soak into the toast1 and adding salt and pepper to taste4 ,,fish ,,chops ,mix cold cooked fish with a little very thick ,cream ,sauce1 and season with lemon-juice and minced parsley4 ,shape into chops1 dip in egg and crumbs1 and fry in deep fat4 ,stick a small piece of macaroni in the small end of each chop to represent the bone4 ,serve with ,tartar ,sauce4 ,,fish ,a ,,la ,,creole ,chop an onion and a clove of garlic and fry in lard4 ,add three tablespoonfuls of flour1 cook and stir until brown1 and add one can of strained tomatoes4 ,have the fish cut into convenient pieces for serving1 dredge with seasoned flour1 and saute in butter until brown4 ,pour the sauce over1 simmer until done1 and serve4 ,,one ,,hundred ,,and ,,fifty ,,ways ,,to ,,cook ,,meat ,,and ,,poultry ,,beef ,,broiled ,,sirloin ,,steak ,have the steak cut thick and trim off the tough end4 ,broil carefully on a buttered gridiron1 dot with butter1 and serve4 ,,beefsteak ,,with ,,french-,,fried ,,onions ,slice the onions thin1 season with salt and pepper1 and dredge thoroughly with flour4 ,put into a frying-basket and plunge into deep fat4 ,fry brown and crisp1 drain1 and serve with broiled steak4 ,,steak ,,bordelaise ,select a thick steak and broil carefully on a buttered gridiron4 ,chop a peeled clove of garlic very fine1 or grate it4 ,it cannot be too fine4 ,mix with three times the quantity of parsley finely minced and made to a smooth paste with melted butter4 ,spread over the steak and put in the oven for two minutes before serving4 ,,beefsteak ,,with ,,oyster ,,blanquette ,heat one quart of oysters with their own liquor1 skim1 and cook until the edges of the oysters curl4 ,thicken with flour cooked in butter1 pour over a broiled steak1 and serve very hot4 ,,beefsteak ,,with ,,fried ,,bananas ,broil the steak and put on the serving-platter4 ,dot with butter1 sprinkle with minced parsley1 and surround with bananas cut into quarters lengthwise and fried in butter4 ,the bananas may be baked in the oven1 basting with butter and sugar4 ,,fried ,,hamburg ,,steak ,season chopped raw beef with grated onion1 salt1 minced sweet pepper and minced parsley4 ,mix with raw egg to bind and shape into flat cakes4 ,roll in crumbs1 saute in butter or drippings1 and serve with ,tomato ,sauce4 ,,spanish ,,steak ,chop two large onions fine and fry brown in butter4 ,fry a flank steak in the same fat1 seasoning with pepper only4 ,take up1 put into a buttered baking-pan or casserole1 sprinkle with salt1 spread with onion1 pour over a can of tomatoes1 and add a green pepper seeded and shredded4 ,cover tightly and cook slowly for an hour or more4 ,thicken the remaining liquid with browned flour to make a gravy4 ,,stewed ,,steak ,,with ,,oysters ,have two pounds of rump steak cut into small squares4 ,fry brown in butter1 take up the meat1 and cook a tablespoonful of flour in the fat remaining in the pan4 ,add a cupful of water or stock and the liquor drained from one pint of oysters4 ,cook until smooth and thick1 stirring constantly1 and put the steak into the sauce4 ,cover and cook until the steak is tender1 then add a pint of oysters and cook until the edges curl4 ,take from the fire1 add a tablespoonful of lemon-juice1 and serve4 ,,braised ,,flank ,,steak ,pound a large flank steak flat4 ,make a dressing of seasoned crumbs and chopped salt pork or suet1 moistening with melted butter or beaten egg4 ,spread on the steak1 roll up1 and tie in shape4 ,cut fine a carrot1 a turnip1 an onion1 and a small bunch of parsley4 ,spread the roll of meat thickly with butter1 season with pepper and salt and pour over and cook slowly in a very hot oven4 ,rub the vegetables through a sieve1 skim off the fat1 and make gravy1 adding more stock or water if required4 ,,stuffed ,,flank ,,steak ,pound a large flank steak flat4 ,make a stuffing of equal parts of sausage meat and bread crumbs1 seasoning with minced onion and thyme4 ,roll up1 tie into shape1 brown in hot fat1 cover with stock or water1 and let simmer for two hours4 ,skim and strain the gravy1 thicken with flour browned in butter or in a little of the fat1 season with mushroom catsup1 and pour over the meat or serve separately4 ,,stuffed ,,pressed ,,steak ,pound a large round steak flat and tender4 ,spread with highly seasoned stuffing1 roll into shape1 and sew tightly in cheese-cloth4 ,boil for three hours1 in salted water1 take out and press under a heavy weight until cold4 ,take off the cloth1 cut in thin slices1 and serve with horseradish or made mustard4 ,,roast ,,beef ,have a rib roast of beef cut standing--that is1 with the bones left in4 ,put into a hot oven without seasoning and when the outside is seared enough to prevent the escape of the juices1 reduce the heat and cook slowly until done1 basting frequently with the dripping4 ,during the last half hour of cooking1 dredge with salt1 pepper1 and flour4 ,skim the drippings and thicken for gravy1 adding more liquid if required4 ,,pot ,,roast ,put a round of beef into a deep pot1 add a small onion sliced1 and a cupful of boiling water4 ,cover and cook slowly1 allowing ten minutes to the pound4 ,take up the meat1 rub with butter1 dredge with flour1 and brown it in a hot oven4 ,strain the gravy left in the pan1 season with salt1 pepper1 and mushroom catsup1 and thicken with flour browned in butter4 ,pour over the meat and serve4 ,,rechauffe ,,of ,,beef ,a ,l',,espagnole ,cook together a can of tomatoes1 a chopped onion1 half a dozen sweet green peppers1 seeded and cut into rings1 and a tablespoonful of butter4 ,simmer for an hour4 ,reheat in the sauce thin slices of rare roast beef and thicken with one or two beaten eggs4 ,,cannelon ,,of ,,beef ,chop fine two cupfuls of cold roast beef1 season with salt1 pepper1 and grated nutmeg1 and moisten with beaten egg4 ,roll rich pie-crust into an oblong shape1 spread with the meat1 roll up1 fasten the ends by pinching the pastry1 rub with butter1 and bake brown4 ,serve either hot or cold4 ,,macaronied ,,beef ,break macaroni into short lengths and cook in boiling salted water until tender4 ,drain1 mix with ,tomato ,sauce and freshly grated ,parmesan cheese4 ,reheat slices of rare roast beef in a little stock1 season to taste1 pour the macaroni over1 and serve4 ,,beef ,,olives ,cut rare roast beef into thin slices and wrap each one around a thin slice of bacon4 ,fasten with toothpicks1 and reheat in beef-gravy or stock4 ,if stock is used1 thicken it with browned flour1 and season to taste4 ,,ragout ,,of ,,beef ,put into a stewpan a pound of rare roast beef sliced thin1 add three onions sliced1 and salt and pepper to season4 ,cover with boiling water and simmer until the meat is very tender4 ,add half a cupful of tomatoes1 half a cupful of chopped mushrooms1 and a few capers4 ,thicken with flour rubbed smooth in a little cold stock or water1 season with curry powder1 stir and simmer ten minutes longer4 ,serve in a casserole4 ,,jellied ,,tongue ,boil a beef tongue very slowly in water to cover4 ,let cool in the liquid1 drain1 skin1 and cut into thin slices4 ,dissolve a package of gelatine in one cupful of water4 ,heat thoroughly two cupfuls of the cooking liquid1 one cupful of stock1 and three tablespoonfuls of vinegar4 ,add two teaspoonfuls of sugar1 two teaspoonfuls of beef extract1 and the dissolved gelatine4 ,if there is not enough liquid to cover the tongue1 add boiling water to make the necessary quantity4 ,strain through cheese-cloth4 ,wet a mould in cold water1 pour in a layer of the jelly1 and when set1 add a layer of the tongue4 ,repeat until the mould is full4 ,at serving time turn out and garnish with parsley4 ,,stewed ,,tongue ,,with ,,raisins ,boil a tongue in water to cover until it is so tender that a straw will pierce it4 ,let cool in the water in which it was boiled1 drain1 and remove the skin4 ,the next day reheat the cooking liquid and let it simmer for three hours with half a cupful of stoned raisins1 and the juice and grated peel of a lemon4 ,half an hour before serving thicken the gravy with browned flour and simmer the tongue in it until serving time4 ,pour boiling water over half a cupful of raisins and when they have swelled1 drain and add to the gravy4 ,pour the gravy over the tongue and serve4 ,if the sauce is too sour1 add a little sugar4 ,this is a ,german recipe and well worth trying4 ,,beef ,,tongue ,a ,l',,italienne ,cut a cold boiled tongue into strips4 ,chop fine three onions1 fry in butter1 dredge with flour1 add two teaspoonfuls of lemon-juice and a cupful of mushrooms4 ,pour into a baking-dish1 cover with crumbs1 dot with butter1 and brown in the oven4 ,serve with spinach or spaghetti4 ,,spanish ,,stew ,use a pound and a half of the ribs of beef4 ,put into a saucepan with two quarts of cold water1 bring to the boil1 and cook for two hours4 ,add a can of tomatoes1 three large onions chopped fine1 half a dozen cloves1 a pinch each of sage and celery seed1 one-fourth of the peel of an orange1 two bay-leaves1 a pod of red pepper1 and two cupfuls of boiling water4 ,cook for half an hour1 strain1 skim1 and thicken the gravy1 season to taste1 pour over the meat1 and serve4 ,,beef ,,stew ,,with ,,tomatoes ,use three pounds of the round of beef and cut into small slices4 ,cover with a can of tomatoes1 add a chopped onion1 and salt1 pepper1 and powdered cloves to season4 ,cook slowly covered until the meat is done1 add a little mushroom catsup1 and serve4 ,,beef ,,stew ,,with ,,dumplings ,have three or four pounds of the neck of beef cut into convenient pieces4 ,cover with cold water and add three each of carrots and onions1 sliced thin4 ,season with salt and pepper and minced parsley1 cover1 and cook until the meat is nearly done4 ,sift two cupfuls of flour with two heaping teaspoonfuls of baking-powder and a pinch of salt4 ,add an egg well-beaten in enough milk to make a stiff batter4 ,steam the dumplings in buttered patty pans in a steamer over boiling water4 ,take out the meat and dumplings1 thicken the gravy with flour browned in butter1 pour over1 and serve4 ,,tripe ,,in ,,casserole ,cut a pound and a half of tripe into squares and put into a casserole4 ,slice an onion and a carrot and fry in butter4 ,put into the casserole with a clove1 a bay-leaf1 a sprig of thyme1 a tablespoonful of minced parsley1 two cupfuls of stock1 and half a wineglassful of white wine4 ,cover and cook slowly until very tender4 ,serve in the casserole4 ,,braised ,,beef ,use a solid piece from the round or shoulder and have it larded with thin strips of salt pork4 ,slice an onion1 a turnip1 and a carrot4 ,lay the meat upon the vegetables1 add four cupfuls of boiling water1 cover the pan1 and put into a hot oven4 ,allow twenty-five minutes to the pound and when half done season with salt and pepper4 ,baste frequently1 and when the meat is done1 add enough water or stock to make the required quantity of gravy4 ,thicken with browned flour1 season to taste1 pour over the meat1 and serve4 ,beef ribs may be used4 ,,breaded ,,liver ,have fresh beef liver cut into thin slices1 cover with boiling water1 and let stand for ten minutes4 ,fry slices of bacon crisp and drain4 ,season the bacon fat with black and red pepper1 dip the liver into it1 then into bread crumbs1 and fry in the bacon fat4 ,garnish the liver with the fried bacon1 and sprigs of parsley4 ,add to the fat in the pan one tablespoonful of vinegar and two of tomato catsup4 ,pour over the meat and serve4 ,,liver ,,rolls ,have fresh beef liver cut into thin slices4 ,cover with boiling water1 drain1 wipe dry1 remove the skin1 and season with salt and pepper4 ,put a thin slice of salt pork or bacon on each slice of liver1 roll up and fasten with a string4 ,brown in hot fat1 dredge with flour1 cover with boiling water or stock1 and cook for half an hour4 ,take off the strings1 season to taste1 and serve1 thickening the gravy more if required4 ,,roasted ,,beef ,,heart ,stuff the heart with highly seasoned crumbs1 mixing with a beaten egg to bind4 ,season with salt and pepper1 dredge with flour1 and roast covered for an hour and a half1 basting frequently with melted butter and water4 ,,beef ,,kidney ,,saute ,chop an onion fine and fry brown in butter4 ,add a kidney which has been soaked for five minutes in boiling salted water and cut into squares4 ,cook for five minutes1 sprinkle with flour1 add a little stock1 cook until the sauce is thick1 and serve immediately1 sprinkling with minced parsley4 ,,stewed ,,beef ,,kidney ,cut the kidney into thin slices1 season highly with pepper and salt1 and brown in hot fat4 ,dredge with flour1 add a little boiling stock or water1 and when the sauce is smooth and thick1 heat the kidneys in it4 ,season with minced parsley and serve4 ,,beef ,a ,,la ,,newport ,cut fine one cupful of dried beef and heat thoroughly with one cupful of canned tomatoes4 ,season with pepper1 grated nutmeg1 and chopped onion4 ,add half a cupful of grated cheese and three well-beaten eggs4 ,stir constantly until thick and smooth and serve on buttered toast4 ,,dutch ,,beef ,,loaf ,run twice through the meat-chopper a pound and a half of the round of beef and a quarter of a pound of fresh pork4 ,add half a cupful of stale bread crumbs soaked in stock or milk1 half a cupful of canned tomatoes1 and celery salt1 minced parsley1 salt1 red pepper1 and grated onion to season4 ,mix thoroughly1 shape into a loaf1 brush with beaten egg1 sprinkle with crumbs1 and bake1 basting with melted butter and stock4 ,serve with ,tomato ,sauce4 ,,spiced ,,beef ,,loaf ,chop fine three pounds of beef and half a pound of suet4 ,add two eggs well-beaten1 four tablespoonfuls of cream1 a tablespoonful of butter1 two tablespoonfuls of summer savory1 a teaspoonful of salt1 and a little red pepper4 ,add enough bread crumbs to make a stiff mixture4 ,shape into a loaf1 rub with butter1 dredge with flour1 and bake1 basting frequently4 ,cook for two hours or less and serve either hot or cold4 ,,cannelon ,,of ,,beef ,chop very fine two pounds of the round of beef4 ,season with grated onion1 lemon-peel1 nutmeg1 minced parsley1 salt1 pepper1 melted butter1 and a pinch of powdered sweet herbs4 ,mix with a beaten egg and shape into a loaf4 ,dredge with flour1 roll in buttered paper1 and bake for half an hour1 basting with melted butter and the drippings4 ,remove the paper and serve with ,tomato ,sauce4 ,,fricadelles ,chop fine a pound of beef and a pound of sausage meat4 ,add a cupful of bread crumbs1 two eggs well-beaten1 two onions1 finely chopped1 and salt1 pepper1 and thyme to season4 ,mix thoroughly1 shape into small flat cakes1 saute in hot fat1 and serve with ,tomato ,sauce4 ,,spiced ,,round ,,of ,,beef ,put into a buttered saucepan six pounds of the round of beef1 two cupfuls of canned tomatoes1 three sliced onions1 half a dozen cloves1 a stick of cinnamon1 and a pod of red pepper4 ,cover the meat with thin slices of salt pork and pour over half a cupful of vinegar and one cupful of water4 ,cover and cook in a moderate oven for five hours1 seasoning with salt when half done4 ,take up the meat1 strain and skim the cooking liquid1 and thicken with flour browned in a little of the fat4 ,,beef ,a ,,la ,,mode ,have four pounds of the round of beef thickly larded4 ,brown in butter and season with pepper4 ,add two bay-leaves1 two cloves of garlic1 two shallots1 three onions1 and a calf's foot1 split and cut into four pieces4 ,cover and cook slowly for two hours4 ,add two or three carrots cut into small pieces1 and cook for an hour and a half longer4 ,ten minutes before serving1 add two tablespoonfuls of claret4 ,arrange on a platter with the carrots around it and serve the gravy with it4 ,,creole ,,hot ,,pot ,put two pounds of beef ribs into a saucepan with a tablespoonful of drippings or butter4 ,add two chopped onions1 a chopped clove of garlic1 half a dozen seeded and shredded green peppers1 pepper and salt to season1 a pinch of thyme1 a tablespoonful of vinegar1 a dozen raisins1 a dozen olives1 and a can of tomatoes4 ,cover and cook until the meat falls from the bones4 ,take out the bones1 thicken with flour browned in butter1 and serve on buttered toast4 ,,beef ,,pie ,cut cold cooked beef into dice and reheat in gravy or in ,brown ,sauce4 ,season with grated onion1 salt1 pepper1 and ,worcestershire and add a few diced carrots4 ,line a buttered baking-dish with biscuit crust1 put in the meat1 cover with crust1 gash1 brush with beaten egg1 and bake until thoroughly done4 ,serve very hot in the same dish4 ,,creamed ,,beef ,,pie ,reheat cold cooked chopped beef in a ,cream ,sauce1 seasoning with chopped onion and minced parsley4 ,put into a baking-dish1 cover with boiled rice or mashed potato1 and bake4 ,serve very hot in the same dish4 ,,german ,,beef ,,balls ,chop very fine cold cooked beef4 ,season with salt1 cayenne1 minced parsley1 and grated onion4 ,add one-fourth the quantity of bread crumbs and enough beaten egg to bind4 ,shape into balls or small flat cakes1 dredge with flour1 and fry brown4 ,,turkish ,,beef ,,stew ,cut cold cooked beef into dice4 ,brown it in butter1 take from the fire1 add four tablespoonfuls of tomato catsup1 a chopped onion1 fried1 a shredded green pepper1 also fried1 salt and black pepper to season1 and enough stock or gravy to moisten4 ,heat thoroughly and serve in a border of boiled rice4 ,,mutton ,,and ,,lamb ,,broiled ,,lamb ,,chops ,trim the chops1 put on a hot gridiron1 and broil carefully4 ,serve with a border of green peas1 or around a mound of mashed potatoes4 ,,lamb ,,chops ,,in ,,casserole ,chop fine an onion1 a small carrot1 and a turnip4 ,fry brown in butter and put into a casserole4 ,cover with six or eight chops browned in butter1 add a little stock or water1 season to taste1 cover tightly1 and cook until tender4 ,thicken the gravy with browned flour and serve from the casserole4 ,,lamb ,,pie ,arrange tender lamb chops in a deep baking-dish with chopped mushrooms1 half a cupful of canned tomatoes1 half a dozen small onions fried brown in butter1 and a can of peas4 ,thicken a sufficient quantity of stock with browned flour1 pour in1 cover with a rich crust1 gash the top1 cover1 bake for half an hour or more4 ,,broiled ,,mutton ,,cutlets ,,with ,,carrots ,peel new carrots1 cut into small pieces1 and boil until tender in salted water4 ,drain and fry brown in butter1 sprinkling with pepper and sugar4 ,squeeze in the juice of half a lemon1 reheat1 and serve with a border of broiled mutton cutlets4 ,,roast ,,lamb ,,with ,,garlic ,trim a leg of lamb and remove the parchment-like skin4 ,separate the beans from a whole clove of garlic1 peel and cut each one into four pieces4 ,make incisions in the surface of the meat with a sharp knife1 stick the bits of garlic in1 season highly with pepper and salt1 and put into a hot oven until brown4 ,cover and roast slowly until done4 ,make a gravy of the drippings1 skimming off the fat1 thickening with browned flour1 and adding stock or water if necessary to make the required quantity4 ,,braised ,,lamb ,,with ,,celery ,roast a leg of lamb in a quick oven until brown4 ,put into a saucepan with celery and carrots cut fine1 a chopped onion1 a bunch of sweet herbs1 and enough chicken stock to cover4 ,add a little butter1 cover1 and cook slowly until done4 ,serve the vegetables with the meat4 ,cucumbers may be used instead of the carrots and celery4 ,,braised ,,shoulder ,,of ,,lamb ,take the bone from a shoulder of lamb1 lard it with small strips of bacon1 tie in shape1 and brown in butter4 ,add a dozen small peeled onions1 a tablespoonful of minced parsley1 and stock to cover4 ,simmer until the onions are tender4 ,take up the meat1 remove the skin1 thicken the cooking liquor with browned flour1 pour over the meat1 and serve with the onions as a garnish4 ,the breast of lamb may be used4 ,,stewed ,,breast ,,of ,,lamb ,cut a breast of lamb into convenient pieces for serving4 ,season with pepper and salt1 and stew until tender in stock to cover4 ,thicken the sauce with flour browned in butter1 add a wineglassful of vinegar4 ,this may be cooked in a casserole4 ,,fricassee ,,of ,,lamb ,cut the breast of lamb into square pieces1 sprinkle with salt1 dredge with flour1 and brown in butter4 ,cover with stock or water1 add a sliced onion1 and simmer until the bones can easily be removed4 ,take the lamb out1 remove the bones1 strain the liquid again1 reheat1 add one quart of shelled green peas1 and simmer for fifteen minutes4 ,,curried ,,lamb ,cut the meat from two boiled breasts of lamb and brown in butter with a chopped onion4 ,add a tablespoonful of flour and two teaspoonfuls of curry powder4 ,mix thoroughly and add enough white stock or water to make the required quantity of sauce4 ,season with salt1 pepper1 minced parsley1 and grated lemon-peel4 ,cover and simmer until done4 ,skim off the fat4 ,fill a well-buttered border mould with plain boiled rice1 press firmly into shape1 turn out on a hot platter1 pour the lamb into the centre1 and serve4 ,,indian ,,mutton ,,curry ,fry four chopped onions in butter1 add a teaspoonful of curry powder1 a teaspoonful of salt1 and one cupful of chopped cooked apples4 ,add one cupful of cream or more and a tablespoonful of flour blended smooth with a little cold water4 ,simmer until thick1 stirring constantly4 ,add two pounds of the breast of mutton cut in squares and browned in butter4 ,simmer until the meat is done1 adding more cream if required4 ,serve very hot4 ,,blanquette ,,of ,,mutton ,divide a breast of mutton between the ribs4 ,put into a saucepan with a head of celery cut fine1 a small onion1 and a bay-leaf4 ,cover with boiling water or stock1 bring to the boiling point1 and boil rapidly for five minutes4 ,skim and simmer slowly for an hour4 ,take up the meat and reduce the liquid by rapid boiling to a pint4 ,strain1 thicken while stirring with flour browned in butter1 take from the fire1 add the yolks of two eggs beaten smooth with a little cold water1 season with salt and pepper1 and pour over the meat4 ,sprinkle with minced parsley and serve with a border of mashed potatoes or boiled rice4 ,,ragout ,,of ,,mutton ,have three pounds of the breast of mutton cut into squares4 ,brown in butter1 dredge with flour1 and add four cupfuls of water4 ,stir until the liquid thickens1 then add a sliced onion and a diced turnip which have been browned in butter1 pepper and salt to season1 a bay-leaf1 and a tablespoonful of minced parsley4 ,simmer for an hour and a half1 take out the bay-leaf1 and serve in a casserole4 ,,broiled ,,lamb',s ,,kidneys ,split and skin the kidneys1 dip in olive-oil1 season with salt1 pepper1 and grated nutmeg1 fasten open with skewers1 dip in crumbs1 broil1 and serve with any preferred sauce4 ,,mutton ,,kidneys ,,in ,,casserole ,brown the kidneys in butter and put into the casserole4 ,add a sliced onion fried1 a slice of bacon1 two potatoes1 sliced1 and two carrots finely minced4 ,add enough stock or water to cover1 put on the lid1 and bake slowly for three hours4 ,serve in the casserole4 ,,kidney ,,bacon ,,rolls ,peel and chop fine a small onion4 ,mix it with a cupful of bread crumbs1 a tablespoonful of chopped parsley1 the grated rind of half a lemon1 and black pepper1 paprika1 and grated nutmeg to season4 ,make to a smooth paste with beaten egg1 spread the mixture on thin slices of bacon1 and place a small kidney on each4 ,roll up and fasten with toothpicks or skewers4 ,put the rolls in a hot oven and bake for twenty minutes4 ,garnish with parsley and sliced lemon4 ,,devilled ,,kidneys4 ,parboil1 skin1 and split the kidneys1 dip in melted butter1 season highly with red pepper1 and broil4 ,serve with melted butter and minced parsley4 ,,lamb ,,stew ,,with ,,dumplings ,have the lamb cut up into small squares4 ,cover with cold water1 bring gradually to the boil1 and cook slowly until it is nearly done4 ,add three slices of salt pork1 cut into dice and fried crisp1 two sliced onions1 and two or three raw potatoes cut into dice4 ,cover and cook until the meat is tender4 ,sift two cupfuls of flour with a spoonful of baking-powder and a pinch of salt4 ,add enough milk to make a very stiff batter4 ,drop the dumplings into buttered patty pans1 place in a steamer and steam over boiling water4 ,thicken the gravy with a little flour blended smooth with cold milk4 ,,english ,,mutton ,,stew ,have three pounds of the breast of mutton cut into squares4 ,brown in butter with half a dozen onions chopped fine4 ,dredge with flour1 add six cupfuls of stock or water1 and cook until it thickens1 stirring constantly4 ,season with salt1 pepper1 and grated nutmeg1 add two chopped carrots1 two chopped turnips1 a bunch of sweet herbs1 and a crushed clove of garlic4 ,cook for thirty minutes1 add one cupful of lima beans1 and cook until the beans are done4 ,skim the liquid1 take out the parsley1 and serve4 ,this may be cooked in a casserole1 after the meat has been browned4 ,,irish ,,stew ,put trimmed loin mutton chops into a deep pot with alternate layers of seasoned and sliced raw potatoes4 ,add enough cold water nearly to cover and four each of turnips and onions1 cut into small bits4 ,cover1 and simmer slowly until the vegetables are soft1 and nearly all the gravy has been absorbed4 ,,stewed ,,lambs' ,,tongues ,boil the tongues for an hour and a half4 ,plunge into cold water and remove the skins4 ,chop fine a large onion1 two slices of carrot1 and three slices of turnip4 ,fry brown in butter1 dredge with flour1 add two cupfuls of stock or water1 and cook until thick1 stirring constantly4 ,season with salt and pepper1 a bay-leaf1 a pinch of celery seed1 and add the sliced tongues4 ,simmer for two hours4 ,thicken the gravy with browned flour if required1 and remove the bay-leaf4 ,serve with a border of diced1 cooked carrots1 and turnips4 ,,pickled ,,lambs' ,,tongues ,cook the tongues for two hours in salted and acidulated water to cover4 ,drain1 put into an earthen jar1 pour over boiling spiced vinegar1 and let stand for three or four days before using4 ,,fricassee ,,of ,,lambs' ,,tongues ,boil five tongues for two hours in salted water4 ,cool in the water in which they were boiled1 skin1 and trim4 ,cut in two lengthwise1 season with salt and pepper1 dredge with flour1 and fry in butter with a little minced parsley4 ,make a sauce of two tablespoonfuls of grated horseradish1 one tablespoonful each of mustard1 vinegar1 and salad oil1 and salt and pepper to season4 ,serve the sauce separately4 ,,boiled ,,leg ,,of ,,lamb ,soak the leg for an hour in salted and acidulated water to cover4 ,drain1 wipe dry1 dredge with flour1 wrap in a cloth1 tie firmly1 and boil for an hour and a half in water to cover1 seasoning with pepper and sweet herbs4 ,when cooked1 drain1 take off the cloth1 garnish with parsley and sliced lemon1 and serve with ,caper ,sauce4 ,,lamb ,,pot ,,pie ,cut three pounds of lean mutton or lamb into squares1 removing fat and gristle4 ,cover with cold water1 bring to the boil1 and simmer for an hour4 ,add a cupful of salt pork cut into dice1 and fried crisp1 and stew half an hour longer4 ,season with salt1 pepper1 and kitchen bouquet4 ,sift together two cupfuls of flour1 a pinch of salt1 and a heaping teaspoonful of baking-powder4 ,add enough milk to make a soft dough1 roll out1 cut into small strips1 and drop into the stew4 ,cover1 cook for ten minutes1 and serve very hot4 ,,lamb ,,croquettes ,chop fine a pound and a half of uncooked lamb4 ,peel and chop one large onion and mix it with the meat4 ,season with pepper and salt4 ,shape the mixture into small balls1 cover with cold water1 bring to the boil1 and simmer slowly until done4 ,beat the yolks of four eggs with the strained juice of two lemons and a pinch of salt4 ,cook slowly over boiling water until it begins to thicken1 then add slowly one cupful of the water in which the meat balls were boiled4 ,cook slowly for ten minutes longer1 stirring constantly4 ,strain the sauce over the balls and serve very hot4 ,,stuffed ,,shoulder ,,of ,,lamb ,remove the bone1 fill with seasoned crumbs1 and sew up4 ,cover the bottom of a deep pan with thin slices of salt pork and sliced onion4 ,sprinkle with chopped sweet herbs1 lay the meat in1 dredge with salt and pepper1 and pour over a quart of stock4 ,cook slowly for two hours4 ,when done1 take up the meat1 rub the gravy through a coarse sieve1 reduce by rapid boiling1 thicken with browned flour1 pour over the meat1 and serve with a border of green peas4 ,,mutton ,,birds ,make a stuffing of bread crumbs seasoned with butter1 salt1 pepper1 sage1 and summer savory4 ,mix to a smooth paste with beaten egg4 ,spread thin slices of raw mutton with the mixture1 roll up1 and fasten with toothpicks4 ,brown in butter1 then add a little hot water1 and finish cooking in the oven1 basting frequently4 ,thicken the gravy with browned flour and serve in a casserole4 ,,curried ,,mutton ,chop a large onion fine and fry it in butter4 ,add one tablespoonful each of curry powder and flour1 and a teaspoonful of salt4 ,stir until thoroughly mixed and add gradually two cupfuls of water or stock4 ,have ready two pounds of lean mutton1 cut in small pieces4 ,fry brown in butter1 add to the curry1 and simmer until tender4 ,surround with a border of boiled rice and serve piping hot4 ,,stuffed ,,cabbage ,,leaves ,parboil and chop lean mutton1 mix it with an equal quantity of boiled rice1 and season with salt1 pepper1 and butter4 ,use the white leaves of cabbage4 ,lay a large spoonful of the meat and rice on each leaf1 fold1 and tie securely4 ,tie all the prepared leaves in cheese-cloth and boil slowly for half an hour in the water in which the mutton was boiled4 ,take off the cloth1 remove the strings1 and serve with melted butter4 ,,lamb ,,in ,,mint ,,jelly ,chop fine a bunch of mint1 cover with vinegar1 and add sugar to taste4 ,let stand over night4 ,rub through a fine sieve1 and add enough white stock to make the required quantity of jelly4 ,tint green with color-paste if desired1 and add soaked and dissolved gelatine in the proportion of one package to a quart4 ,add also a tablespoonful of finely chopped mint leaves4 ,pour a thin layer of jelly into a mould1 cover with thin slices of lean1 rare1 cooked mutton1 and let harden4 ,repeat until the mould is full4 ,set away to cool1 turn out1 garnish with fresh mint leaves1 and serve with mayonnaise4 ,,shepherd',s ,,pie ,chop fine and season to taste cold cooked mutton4 ,put into a buttered baking-dish with enough stock or gravy to moisten4 ,cover with highly seasoned mashed potato to which a beaten egg has been added and bake until the potato is puffed and brown4 ,serve in the same dish4 ,,pork ,,sausage ,,rolls ,prepare a good pie-crust1 not too rich4 ,roll out half an inch thick1 cut into strips1 and roll a small sausage in each strip4 ,put the rolls into a baking-pan1 and bake for half or three-quarters of an hour4 ,,frankfurters ,drop the sausages into boiling water and boil slowly until they float4 ,drain1 and rub with a mixture of butter1 lemon-juice1 and made mustard1 heated very hot4 ,,roasted ,,sausages ,peel1 core1 and slice four or five tart apples4 ,make a syrup of one cupful each of sugar and water and cook the apples in it very slowly until tender4 ,prick the sausages with a fork1 simmer in boiling water for fifteen minutes1 then drain and brown in the oven4 ,put the sausages in the centre of a small deep platter1 arrange the apples around in a border1 and serve4 ,,roast ,,ham ,,with ,,sherry ,soak a small lean ham in cold water for six hours1 wipe dry1 put into a saucepan1 and cover with cold water4 ,add an onion1 four sprigs of parsley1 and six each of cloves and pepper-corns4 ,boil slowly for two hours4 ,let cool in the water1 take up1 skin1 and sprinkle thickly with crumbs and sugar4 ,put into a roasting-pan with one pint of sherry4 ,bake for forty minutes1 basting every ten minutes4 ,serve the ham hot with the gravy in a separate bowl1 or cold if preferred4 ,,baked ,,ham ,,with ,,noodles ,butter an earthen baking-dish and fill with alternate layers of cold cooked chopped ham and cooked and drained noodles4 ,have ham on top4 ,beat two eggs with a cupful of milk1 pour over1 cover with crumbs1 dot with butter1 and brown in the oven4 ,,pork ,,chops ,a ,,la ,,maryland ,dip the pork chops in beaten egg1 then in seasoned crumbs1 and put into a dripping-pan4 ,cover and cook in a very hot oven1 adding a little boiling water if necessary to keep from burning4 ,serve with any preferred sauce4 ,,jellied ,,pigs' ,,feet ,take two pounds of the pickled pigs' feet as they come from the market1 and boil in water to cover1 seasoning with salt1 pepper1 celery seed1 and a little vinegar4 ,boil until the meat slips from the bones4 ,remove the meat1 cut it into small pieces1 and reduce the liquid by rapid boiling to a cupful4 ,put the meat into a mould1 pour the liquid over1 and set away to cool4 ,serve with potato salad4 ,,broiled ,,pork ,,tenderloin ,trim off all the fat and the sinew from two tenderloins of pork4 ,dip in seasoned oil and broil slowly4 ,chop fine one tablespoonful each of pickles and parsley and mix to a smooth paste with two tablespoonfuls of melted butter and one teaspoonful of vinegar4 ,pour over the sauce and serve4 ,,breaded ,,tenderloins ,split and trim the tenderloins1 and marinate for an hour in lemon-juice and oil1 seasoned with salt and pepper4 ,dip in fresh bread crumbs1 broil1 and serve with ,piquante ,sauce4 ,,pork ,,tenderloins ,,with ,,sweet ,,potatoes ,wipe two pork tenderloins1 put into a dripping-pan1 and brown quickly in a hot oven4 ,sprinkle with salt1 pepper1 and powdered sage and bake for forty-five minutes1 basting from three to four times4 ,have half a dozen sweet potatoes parboiled4 ,peel1 cut in half1 sprinkle with sugar1 and put into the pan with the meat4 ,cook until soft1 basting whenever the meat requires it4 ,,mock ,,duck ,split a large pork tenderloin1 stuff with highly seasoned poultry stuffing1 tie into shape1 and roast4 ,baste frequently1 take up1 remove the string1 and serve with gravy made of the drippings4 ,,roast ,,spareribs ,trim off the rough ends1 crack the ribs through the middle1 rub with salt and pepper1 fold over where cracked1 stuff1 sew or wrap with twine1 put into dripping-pan with a pint of water1 baste frequently and turn once4 ,should be a rich1 even brown4 ,dressing3 ,three tablespoonfuls of bread crumbs1 a finely chopped onion1 same of apple1 half a teaspoonful each of powdered sage1 salt1 and pepper1 and two tablespoonfuls of chopped beef suet4 ,cook slowly in a little water4 ,,roast ,,leg ,,of ,,pork ,score a leg of young pork1 fill the slits with chopped onion and powdered sage1 sprinkle with pepper1 salt1 and crumbs1 and roast as usual1 basting frequently4 ,serve with ,cranberry ,sauce4 ,,german ,,roast ,,pork ,boil the pork until tender1 drain and roast in the oven with three onions and three carrots sliced thin1 a little minced parsley1 thyme1 and two cloves4 ,add one cupful of boiling stock1 and baste frequently for the first half hour4 ,then strain and skim the gravy and reduce by rapid boiling until there is just enough to coat the surface of the meat4 ,spread it upon the meat1 sprinkle thickly with crumbs1 dust with cinnamon and pepper1 and bake brown4 ,serve with a ,cherry ,sauce made as follows3 ,stone a pound of ripe cherries and simmer the kernels for fifteen minutes in water to cover4 ,strain the water1 add to it the cherries1 two cupfuls of water1 half a dozen cloves1 a wineglassful of claret1 a slice of bread1 and sugar to taste4 ,simmer for half an hour1 rub through a sieve1 and boil until thick4 ,serve very hot4 ,,pork ,,roasted ,,with ,,sweet ,,potatoes ,,and ,,apples ,season a loin of pork and roast for two hours and a half1 basting often with the drippings and hot water4 ,about an hour before it is done1 add peeled sweet potatoes cut in halves and sprinkle with sugar4 ,fifteen minutes later1 add red cooking apples cored but not peeled4 ,bake until all are done1 basting frequently4 ,thicken the drippings with flour for a gravy and serve separately4 ,,mock ,,goose ,parboil a leg of pork and remove the skin4 ,put it in the oven to roast with a little water in the pan4 ,rub with butter1 sprinkle with powdered sage1 pepper1 salt1 bread crumbs1 and finely minced onion4 ,insert poultry stuffing under the skin of the knuckle4 ,garnish the dish with balls of fried stuffing4 ,serve with gooseberry jam or tart apple sauce4 ,,baked ,,chine ,,with ,,sweet ,,potatoes ,the chine is the backbone with the meat attached4 ,rub with salt1 pepper1 flour1 and sage1 and put into a dripping-pan with a pint of water4 ,lay a dozen sweet potatoes peeled and cut into halves around the meat4 ,bake1 basting with the dripping4 ,serve with the potatoes around the meats4 ,,mock ,,oysters ,chop fine a pound and a half of fresh pork4 ,season with salt and pepper and minced onion4 ,add half the quantity of bread soaked until soft and squeezed dry1 bind with two eggs well-beaten1 shape into patties1 and saute in drippings4 ,garnish with sliced lemon and parsley4 ,,veal ,,broiled ,,sweetbreads ,a ,,la ,,maitre ,d',,hotel ,soak and parboil the sweetbreads1 cut into slices1 season with salt and pepper1 dredge with flour1 and broil1 basting with melted butter4 ,serve with ,maitre d',hotel ,sauce4 ,,calf',s ,,liver ,,in ,,casserole ,lard a whole liver with strips of salt pork4 ,brown in butter and drain off the fat4 ,brown a heaping tablespoonful of flour in fresh butter1 add one cupful of white wine1 and cook until thick and smooth1 stirring constantly4 ,put the liver into a buttered casserole1 pour over the gravy1 add pepper to season1 a bay-leaf1 a small bunch of parsley1 a bruised clove of garlic1 two shallots1 two onions1 and a small carrot1 sliced4 ,cover and cook slowly for an hour4 ,put the liver on a platter and strain the gravy over it4 ,return to the casserole1 reheat1 and serve4 ,,veal ,,liver ,,pate ,run twice through the meat-chopper one pound of calf's liver and half a pound of fat bacon4 ,season with salt1 pepper1 mace1 and parsley1 add two tablespoonfuls of finely chopped lean ham and a chopped onion which has been fried in fat4 ,mix with the yolks of two eggs and then fold in the stiffly beaten whites4 ,line a mould with thin slices of bacon1 put in the meat1 cover with bacon1 and bake slowly in a moderate oven4 ,when it can be pierced easily it is done4 ,let cool in the mould1 turn out1 and garnish with parsley and lemon4 ,,boiled ,,calf',s ,,tongue ,soak for an hour in cold water4 ,cover with fresh cold water1 bring quickly to the boil1 and skim4 ,add for each tongue a carrot and turnip sliced and a small onion stuck with three cloves4 ,add sweet herbs to season and a little salt and pepper4 ,cook slowly for two hours4 ,drain1 skin1 and serve with a border of spaghetti or macaroni4 ,if they are to be served cold1 let them cool in the water in which they were cooked4 ,,veal ,,chops ,a ,,la ,,provencale ,trim and clean veal chops and saute in olive-oil with a finely chopped onion4 ,add a little brown stock1 half a dozen chopped mushrooms1 two minced beans of garlic1 and a teaspoonful of minced parsley4 ,bring to the boil1 thicken the gravy with browned flour cooked in butter1 and serve4 ,,braised ,,veal ,,cutlets ,trim and clean convenient pieces of veal cutlet and lard with thin strips of bacon4 ,brown in a little butter1 add a little clear stock with chopped onion1 carrot1 and turnip to season1 and simmer until done4 ,drain and serve with string beans4 ,,baked ,,veal ,,cutlet ,butter a baking-pan1 pour in a cupful of cold water1 and lay in a thick slice of veal cutlet4 ,spread over the cutlet a dressing made of two cupfuls of bread crumbs1 a chopped onion1 a beaten egg1 and salt1 pepper and melted butter to season4 ,cover the pan1 bake for half an hour1 then take off the lid and brown4 ,,veal ,,birds ,cut veal cutlets into convenient pieces and flatten with a potato-masher4 ,mix seasoned crumbs with chopped salt pork or bacon and make a stuffing4 ,roll up and tie into shape with strings4 ,brown in fat with a sliced carrot and a chopped onion4 ,add one cupful of stock1 cover1 and cook slowly for twenty minutes4 ,this can be served in a casserole4 ,,mock ,,fried ,,oysters ,cut a veal cutlet into small pieces4 ,pound each piece until very tender4 ,dip in beaten egg1 then in seasoned crumbs1 and fry in deep fat4 ,serve with ,tomato ,sauce and shredded cabbage4 ,,stewed ,,breast ,,of ,,veal ,brown a breast of veal in butter4 ,add two cupfuls of hot water or stock1 a bunch of sweet herbs1 two onions1 half a dozen cloves1 the peel of half a lemon1 a blade of mace1 and salt and pepper to season4 ,cook slowly1 take up the veal1 remove the larger bones1 and strain the cooking liquid4 ,cook together one tablespoonful each of butter and flour1 add the veal stock and one cupful of cream4 ,cook until thick1 stirring constantly4 ,take from the fire1 add the yolks of two eggs well-beaten1 the juice of half a lemon1 and half a dozen parboiled oysters4 ,pour the sauce over the meat and serve4 ,,veal ,,stew ,,with ,,dumplings ,cut three pounds of veal into strips1 cover with cold water1 boil1 and skim4 ,add pepper1 salt1 and a little butter and a sufficient quantity of raw potatoes cut into balls with a ,french cutter4 ,make a batter of two eggs1 half a cupful of milk1 a pinch of salt1 and enough sifted flour to make a batter that will drop from the spoon4 ,drop into the stew a spoonful at a time1 cover1 and boil for twenty minutes4 ,or steam the dumplings in oiled patty pans4 ,,german ,,veal ,,stew ,sprinkle a breast of veal with salt and ginger4 ,slice an onion and fry it in butter with a little parsley and two or three celery tops4 ,when hot1 put in the breast of veal4 ,cover tightly and brown the veal in the same fat4 ,add half a cupful of canned tomatoes and a very little hot water4 ,cover1 and cook slowly for two hours1 turning the meat frequently4 ,thicken the gravy with flour rubbed smooth in a little cold water1 season with minced parsley or carraway seed1 boil up once1 and serve4 ,,roast ,,loin ,,of ,,veal ,leave the kidney in4 ,unroll the loin and stuff with highly seasoned poultry stuffing1 packing well around the kidney4 ,fold1 tie firmly into shape1 and roast1 basting with the drippings and a little hot water4 ,before taking up1 dredge with flour1 and baste two or three times with melted butter4 ,take off the string and serve with a gravy made from the stuffing and thickened drippings4 ,,stuffed ,,breast ,,of ,,veal ,make a stuffing of stale bread crumbs and mix with a liberal quantity of finely chopped salt pork4 ,season with onion1 salt1 pepper1 minced parsley1 and melted butter4 ,fill the cavity under the thick part of the breast with as much stuffing as can be forced in and skewer into shape4 ,roast1 basting frequently with melted butter and drippings4 ,,roast ,,shoulder ,,of ,,veal ,have the knuckle removed from a shoulder of veal and roast the fillet1 basting frequently with melted butter and the drippings4 ,garnish with quartered lemons and parsley and serve with ,oyster ,sauce4 ,,roast ,,veal ,a ,l',,italienne ,bone a loin of veal1 stuff with seasoned crumbs1 and tie into shape4 ,season with salt and pepper1 rub thickly with butter1 and put it into a roasting-pan with half a cupful of water4 ,cover and roast for two hours1 basting frequently4 ,drain the meat and brush it with the yolk of an egg1 beaten smooth with half a cupful of stock4 ,sprinkle thickly with crumbs1 grated cheese1 and minced parsley1 dot with butter1 and brown in a very hot oven4 ,serve with mashed potatoes or potato croquettes4 ,,breast ,,of ,,veal ,,baked ,rub a well-trimmed breast of veal with melted butter1 season highly with salt and pepper1 and brown quickly in a hot oven4 ,pour over two cupfuls of canned tomatoes and bake until the veal is well done4 ,serve with the tomatoes as a garnish for the meat4 ,,veal ,,loaf ,chop fine three pounds of raw veal4 ,mix with three eggs beaten with three tablespoonfuls of cream or milk1 four crackers rolled and sifted1 and pepper1 salt1 and sage to season highly4 ,shape into a loaf and bake1 covered in a little water1 basting frequently with melted butter4 ,serve either hot or cold4 ,,braised ,,knuckle ,,of ,,veal ,have a three-pound knuckle of veal larded and brown it in pork fat1 seasoning with salt and pepper4 ,add stock to moisten and one cupful of partially cooked lima beans4 ,cook for forty-five minutes1 and serve very hot4 ,,veal ,,in ,,casserole ,have lean veal cut into convenient pieces4 ,put into a buttered casserole and cover with milk4 ,add a teaspoonful or more of finely chopped parsley1 cover1 and simmer very slowly until done4 ,it must not boil4 ,thicken with a little flour cooked in butter1 season to taste1 and serve4 ,,jellied ,,veal ,cover a knuckle of veal with cold water1 bring to the boil1 and simmer for two hours1 skimming as needed4 ,add a slice of onion1 a blade of mace1 a dozen cloves1 half a dozen pepper-corns1 a pinch of allspice1 and half a nutmeg grated4 ,when the meat falls from the bones1 take out the bones1 shred the meat1 and reduce the liquid by rapid boiling until there is barely enough to cover the meat4 ,wet a mould with cold water1 put in the meat1 add to the liquid the juice of a lemon and salt and pepper to season1 and pour over the meat4 ,let stand overnight and serve cold4 ,,koenigsberger ,,klops ,chop together three-quarters of a pound of veal and one-quarter pound of fresh pork4 ,soak three slices of stale bread in cold water1 wring dry1 and add to the meat4 ,add salt1 pepper1 and minced parsley to season4 ,shape into small balls1 cover with cold water1 bring to the boil1 and simmer gently for half an hour4 ,strain the cooking liquor and reduce by rapid boiling to a pint4 ,cook together one tablespoonful each of butter and flour1 add the cooking liquid1 and cook until thick1 stirring constantly4 ,take from the fire1 add the yolks of two eggs well-beaten and two tablespoonfuls of capers with a little of the caper vinegar4 ,pour over the klops and serve4 ,,veal ,,and ,,oyster ,,pie ,cut into small pieces one pound of the neck of veal1 cover with cold water1 and cook slowly for an hour4 ,add two or three slices of salt pork cut into dice1 a chopped onion1 a tablespoonful of minced parsley1 and salt and pepper to taste4 ,make a cupful of ,cream ,sauce in a separate pan1 pour into the veal1 and cook for twenty minutes longer4 ,pour into a baking-dish1 cover the top with a layer of raw oysters1 dredge with salt and pepper1 cover with pastry1 and bake for half an hour4 ,serve either hot or cold4 ,,veal ,,croquettes ,chop fine cold cooked veal and season with salt1 pepper1 paprika1 celery salt1 grated onion1 and minced parsley4 ,mix with a little very thick ,cream ,sauce and cool4 ,shape into croquettes1 dip in egg and crumbs1 and fry in deep fat4 ,serve with a border of green peas4 ,,mock ,,terrapin ,reheat cold cooked veal1 cut into dice1 in ,cream ,sauce4 ,take from the fire and add an egg beaten with a tablespoonful of sherry4 ,add also two or three hard-boiled eggs coarsely chopped and a little minced parsley4 ,heat1 but do not boil4 ,season with salt and red and white pepper1 and serve4 ,,chicken ,,broiled ,,chicken ,have young chickens cleaned and split down the back4 ,break the joints1 season with salt and pepper1 and rub with melted butter4 ,broil for twenty minutes and serve very hot4 ,,fried ,,chicken ,clean and cut up two spring chickens1 season with salt and pepper1 and fry brown in butter with a chopped onion and a dozen fresh mushrooms4 ,pour over a wineglassful of white wine1 and a cupful of stock4 ,add two cupfuls of canned tomatoes which have been rubbed through a sieve1 and a tablespoonful of minced parsley4 ,thicken with flour browned in butter1 heat thoroughly1 season to taste1 and serve4 ,,fried ,,chicken ,,with ,,green ,,peppers ,clean and joint two spring chickens1 fry brown in butter1 and put into the oven to finish cooking4 ,seed and shred six sweet peppers and boil in salted water until soft4 ,drain1 and add to the chicken4 ,pour over two cupfuls of cream1 bring to the boil1 thicken with a little flour cooked in butter1 and serve4 ,,breaded ,,fried ,,chicken ,clean and cut up a young chicken1 dip in beaten egg1 then in seasoned crumbs1 and fry brown in fat to cover4 ,serve with ,cream ,sauce to which minced parsley has been added4 ,,chicken ,,stuffed ,,with ,,oysters ,fill a chicken with drained oysters which have been seasoned highly with salt1 pepper1 and melted butter4 ,sew the chicken up in cheese-cloth and boil1 allowing twenty-five minutes to the pound4 ,take off the cloth1 pour over a ,maitre d',hotel ,sauce1 and serve4 ,,chicken ,,stewed ,,with ,,asparagus ,clean and cut up a chicken1 season with salt and pepper1 and brown in butter4 ,dredge with flour and sprinkle with minced parsley4 ,boil two bunches of asparagus in salted water until tender but not broken4 ,put a lump of butter and a tablespoonful of cream into a saucepan and put half of the asparagus on it4 ,sprinkle with pepper1 lay the pieces of chicken upon it1 cover with the remainder of the asparagus1 dot with butter1 pour over a cupful of cream1 and cook slowly until done4 ,serve with small squares of fried bread or with toast points4 ,,spanish ,,chicken ,,stew ,clean and joint two spring chickens4 ,brown in butter and add five sliced onions1 a can of tomatoes1 four cloves of garlic1 two tablespoonfuls of butter1 a pod of red pepper without the seeds1 and salt to taste4 ,cook slowly for forty-five minutes1 adding stock or water if necessary to keep from burning4 ,take out the pepper and the garlic1 add a can of peas1 and simmer for fifteen minutes longer4 ,thicken the gravy with two tablespoonfuls of flour rubbed smooth with a little cold water and the yolk of an egg well-beaten4 ,,fricassee ,,of ,,chicken ,clean and cut up the chicken1 and brown in butter with a sliced onion and a carrot4 ,season with salt and pepper1 dredge with flour1 add three cupfuls of stock or water1 and cook until the sauce thickens1 stirring constantly4 ,add a cupful of canned tomatoes and simmer until the chicken is done4 ,add a can of mushrooms cut in pieces1 and a little minced parsley4 ,heat thoroughly and serve4 ,,fricassee ,,of ,,chicken ,,with ,,biscuit ,sift together four cupfuls of flour1 four teaspoonfuls of baking-powder1 and a pinch of salt4 ,work into it half a cupful of butter1 and add enough milk to make a soft dough4 ,roll out1 cut into biscuits1 and bake4 ,cook two chickens1 cleaned and cut up1 in water to cover1 seasoning with salt and pepper4 ,when very tender1 thicken the liquid with flour cooked in butter4 ,stir constantly4 ,split the biscuits and cover a serving platter with them4 ,pour over the chicken and serve4 ,,chicken ,,pie ,clean and cut up a chicken1 boil until tender1 cool1 and remove the bones4 ,line a buttered baking-dish with a rich biscuit dough1 and put in half of the chicken1 seasoning with butter1 pepper1 and salt4 ,add a layer of hard-boiled eggs cut in slices1 and the rest of the chicken4 ,a few potato balls cut with a ,french vegetable cutter1 and boiled until nearly done may be added4 ,add enough of the water in which the chicken was boiled to fill the dish1 cover with a biscuit crust which has a large hole in the centre for the steam to escape1 brush with the beaten white of egg1 and bake for half an hour or more4 ,,chicken ,,potpie ,clean and cut up the chicken4 ,put a small plate in the bottom of the kettle1 put in the chicken1 cover with hot water1 and season with butter1 pepper1 and salt4 ,sift together three cupfuls of flour and three teaspoonfuls of baking-powder4 ,mix with enough milk or water to make a very thick batter4 ,drop the batter by spoonfuls into buttered patty pans1 place in steamer1 cover and steam over another pan of boiling water4 ,skim out the chicken1 arrange on a platter1 and thicken the gravy while stirring with flour blended with a little cold milk4 ,pour over the chicken and dumplings and serve4 ,,roast ,,chicken ,stuff a chicken with highly seasoned crumbs to which a few chopped chestnuts have been added4 ,sew up1 and lard the breast with thin strips of bacon4 ,roast and serve with ,cream ,sauce to which chopped cooked oysters have been added4 ,,curried ,,chicken ,clean and cut up a chicken and boil it until tender in water to cover4 ,drain the chicken and brown in butter with two small onions sliced4 ,sprinkle with two teaspoonfuls of curry powder1 pour over the water in which the chicken was boiled1 heat thoroughly1 and thicken while stirring with a tablespoonful of flour rubbed smooth with a little cold water4 ,take from the fire1 add the beaten yolk of an egg1 and serve with a border of boiled rice4 ,,chicken ,a ,,la ,,creole ,clean and cut up a young chicken1 season with salt and pepper1 and fry brown in hot fat with two thinly sliced onions4 ,dredge with flour and add one cupful each of white stock and stewed and strained tomatoes4 ,cook until it thickens1 stirring constantly1 and simmer the chicken in it until tender1 adding more stock if needed4 ,add a tablespoonful of tarragon vinegar1 salt and pepper to season1 and a cupful of cooked and broken macaroni4 ,serve very hot with a garnish of parsley4 ,,chicken ,a ,,la ,,jean ,clean and disjoint the chicken4 ,fry brown in an iron kettle1 using equal parts of butter and olive-oil for fat4 ,when brown1 season with salt and pepper1 pour in a cupful of stock1 cover1 and cook slowly until done1 adding more stock if required4 ,dredge with flour and turn the chicken slowly in the gravy until the gravy is thick4 ,take up the chicken1 strain the gravy over it1 garnish with parsley1 and serve4 ,,chicken ,,in ,,casserole ,put a small cleaned chicken into a casserole with a dozen peeled onions1 two bay-leaves1 a cupful of carrot cut into dice1 a small turnip chopped fine1 and two stalks of celery cut into small pieces4 ,fill the casserole half full of boiling stock1 cover1 and cook in a hot oven for an hour and a half1 basting frequently4 ,when the chicken is half done1 add salt and pepper to season4 ,serve in the casserole4 ,either fresh or canned mushrooms may be added4 ,,jellied ,,chicken ,have a chicken cleaned and cut up4 ,cook in boiling water to cover until the meat falls from the bones4 ,take out the bones1 remove the skin1 season with salt and pepper1 and arrange in a mould4 ,reduce the liquid by rapid boiling and add to it a package of soaked and dissolved gelatine1 pepper and salt to season highly1 and the juice of a lemon4 ,pour over the chicken and cool on ice4 ,serve with a garnish of hard-boiled eggs and parsley4 ,,mayonnaise ,,of ,,chicken ,clean and disjoint the chicken1 and boil until tender in water to cover4 ,cool in the water in which it was boiled and remove the skin and fat and bones4 ,keep the pieces of chicken as large as possible4 ,arrange on a platter1 and pour over a stiff mayonnaise dressing4 ,sprinkle with minced parsley1 and garnish with lettuce leaves4 ,,pressed ,,chicken ,have two chickens cleaned and cut up4 ,boil until the meat drops from the bones1 then drain1 and chop it fine4 ,reduce the liquid by rapid boiling to a cupful4 ,add to it a heaping tablespoonful of butter1 a teaspoonful of pepper1 a pinch of allspice1 and an egg well-beaten4 ,mix thoroughly with the meat and press into a buttered mould4 ,cool on ice and serve cold1 garnished with slices of hard-boiled eggs and parsley4 ,,chicken ,a ,,la ,,waldorf ,cut cold cooked chicken into dice4 ,reheat in two cupfuls of cream1 seasoning with salt and pepper4 ,thicken with the yolks of two eggs beaten with two tablespoonfuls of ,madeira4 ,mix thoroughly1 and heat but do not boil4 ,take from the fire1 add a heaping tablespoonful of butter1 and serve4 ,,chicken ,,croquettes ,chop fine cold cooked chicken1 and mix with a cupful of ,cream ,sauce4 ,add two eggs well-beaten1 seasoning to taste1 and enough bread crumbs to make the mixture very stiff4 ,cool1 shape into croquettes1 dip in egg and crumbs1 fry in deep fat1 and serve with any preferred sauce4 ,,chicken ,,and ,,macaroni ,shred cold cooked chicken very fine4 ,arrange it on a buttered baking-dish with alternate layers of cooked and broken macaroni1 seasoning each layer with butter1 pepper1 and salt4 ,moisten with cream1 cover with crumbs1 dot with butter1 sprinkle with cheese1 and bake brown4 ,serve in the baking-dish4 ,,duck ,,braised ,,ducks ,,with ,,olives ,partly roast a pair of ducks and put them into a saucepan with two cupfuls of stock and two dozen pitted olives which have been rinsed in boiling water4 ,cover and cook in the oven for half an hour1 basting frequently4 ,take up the ducks1 skim off the fat1 thicken the gravy with a little flour and butter cooked together1 pour the sauce over the ducks1 and serve4 ,,roast ,,duck ,rub a prepared and cleaned duck with butter1 dredge with flour1 season with salt and pepper1 and roast1 covered1 in a hot oven4 ,make a gravy of the drippings1 adding stoned olives to it1 and surround the duck with a border of green peas4 ,,goose ,,roast ,,goose ,parboil for two hours1 drain1 and stuff with seasoned mashed potatoes4 ,roast in a covered roaster with two cupfuls of water in the pan4 ,when done pour off the surplus fat1 add enough water or stock to make the amount of gravy required1 thicken with browned flour and a little butter cooked together1 and season to taste4 ,,turkey ,,jellied ,,turkey ,put a tough turkey into cold water to cover1 bring to the boil1 and cook until the meat slips from the bones4 ,remove the meat1 chop it fine1 and return the bones to the stock4 ,simmer for two hours1 and strain through cheese-cloth4 ,there should be two cupfuls of the liquid4 ,add one package of gelatine that has been soaked and dissolved1 and season with salt1 pepper1 grated onion1 lemon-juice1 and kitchen bouquet4 ,dip individual moulds in cold water1 and put a slice of hard-boiled egg or pickled beet into the bottom of each one4 ,put in a little of the jelly1 and let harden4 ,fill the moulds nearly to the brim with the minced and seasoned turkey1 cover with the jelly1 and set away to cool4 ,serve with mayonnaise4 ,,roast ,,turkey ,,stuffed ,,with ,,chestnuts ,boil a quart of ,spanish chestnuts1 peel1 chop1 and mash them4 ,mix to a paste with melted butter1 seasoning with salt and pepper1 and stuff the turkey loosely4 ,roast as usual1 in covered roaster and serve with ,cranberry ,sauce4 ,,roast ,,turkey ,,stuffed ,,with ,,oysters ,make a stuffing of equal parts of bread and cracker crumbs rolled fine4 ,season highly with salt1 pepper1 and melted butter1 and add a pint of raw oysters with their liquor4 ,add also two eggs well-beaten4 ,stuff the turkey loosely1 truss1 and roast1 in a covered roaster4 ,turn over when brown on top4 ,make a gravy with the drippings1 using browned flour to thicken4 ,,turkey ,,croquettes ,chop cold cooked turkey fine1 season to taste1 and mix with very thick ,cream ,sauce4 ,season with salt1 pepper1 celery salt1 and curry powder4 ,when cool and stiff shape into croquettes1 dip in egg and crumbs1 and fry in deep fat4 ,serve with a border of green peas4 ,,escalloped ,,turkey ,reheat cold cooked turkey1 cut small1 in a ,cream ,sauce4 ,arrange in a buttered baking-dish in alternate layers with seasoned crumbs1 having crumbs and dots of butter on top4 ,add also any bits of stuffing that may remain4 ,add stock or gravy to moisten1 sprinkle with crumbs1 dot with butter1 and brown in the oven4 ,,escalloped ,,turkey ,,and ,,sausage ,butter a baking-dish1 and fill it with alternate layers of cold cooked minced turkey and sausage4 ,fill the dish with stock or gravy to moisten1 cover thickly with crumbs1 and pour over half a cupful or more of cream or milk with which a well-beaten egg has been mixed4 ,season with pepper and salt1 dot with butter1 and bake covered4 ,sprinkle with minced parsley before serving4 ,,escalloped ,,turkey ,,and ,,oysters ,reheat cold cooked turkey1 cut fine1 in a ,cream ,sauce1 seasoning with salt1 pepper1 and grated nutmeg4 ,put into a buttered baking-dish with alternate layers of drained oysters and seasoned crumbs and dots of butter1 and brown in the oven4 ,,turkey ,,loaf ,chop fine the meat of a cold turkey1 and to each cupful add one-third of a cupful of cracker crumbs and one egg4 ,mix thoroughly and add enough of the stuffing to season4 ,shape into a loaf1 roll in cracker crumbs1 dot with butter1 and bake for half an hour4 ,,pigeon ,,pigeon ,,pie ,clean and cut up the pigeons4 ,cook until tender in boiling water to cover1 seasoning with salt1 pepper1 and chopped onion4 ,drain1 and put into each pigeon a hard-boiled egg1 with salt1 pepper1 thyme1 and a little butter to season4 ,put into a deep baking-dish and strain over them the liquid in which they were cooked4 ,add one cupful of cream1 one tablespoonful of butter1 two tablespoonfuls of bread crumbs1 one tablespoonful of minced parsley1 and a pinch each of thyme and salt4 ,cover the pie with a rich crust1 bake1 and serve either hot or cold4 ,,broiled ,,squabs ,,with ,,bacon ,clean the birds and split without detaching4 ,dip in seasoned oil1 broil1 and serve on toast4 ,pour over melted butter1 seasoned with lemon-juice and minced parsley1 and garnish with slices of fried bacon4 ,,twenty ,,ways ,,to ,,cook ,,potatoes ,,boiled ,,potatoes ,peel potatoes of uniform size and soak for half an hour in cold water4 ,cover with boiling salted water and cook until tender but not broken4 ,drain thoroughly and keep hot1 uncovered1 until dry and mealy4 ,or1 without peeling1 let them stand in cold salted water for half an hour before cooking4 ,season with salt1 pepper1 and butter if desired4 ,minced chives or parsley may be added4 ,,potato ,,balls ,season a pint of hot mashed potatoes with salt1 pepper1 celery salt1 minced parsley1 and butter4 ,add a little onion-juice if desired or a beaten yolk4 ,moisten with a little milk or cream and add half of a beaten egg if the yolk has not been used4 ,shape into smooth round balls1 brush with the remainder of the egg1 and bake on a buttered tin until brown4 ,or1 dip in egg and crumbs and fry in deep fat4 ,the celery salt may be omitted4 ,,baked ,,potatoes ,scrub potatoes of equal size1 wipe dry1 and bake for an hour in a hot oven4 ,break the skins that the steam may escape4 ,peel before baking if desired4 ,,baked ,,mashed ,,potatoes ,mix together two cupfuls of hot mashed potatoes1 half a cupful of cream or milk1 two tablespoonfuls of butter1 the yolk of one egg1 and the whites of four1 and salt and pepper to season4 ,beat very light1 folding in the stiffly beaten whites last4 ,turn into a buttered baking-dish1 brush with the beaten yolk of egg1 and brown quickly4 ,or1 arrange mashed potatoes in layers in a buttered baking-dish1 alternating with lumps of butter and grated ,parmesan cheese4 ,have cheese and butter on top4 ,brown in the oven and serve in the same dish4 ,,browned ,,potatoes ,peel and parboil potatoes of equal size4 ,drain and put into a baking-dish or into the pan with a roast and bake until brown1 basting with butter or drippings4 ,they may be dredged with flour before baking4 ,,creamed ,,potatoes ,cover the potatoes with cold salted water1 bring gradually to the boil1 and cook slowly4 ,cool in the refrigerator4 ,when ready to serve1 peel and chop very fine1 and reheat in hot butter1 seasoning with salt1 black pepper1 and cream4 ,cover and let stand for ten minutes before serving4 ,,potato ,,cake ,mash boiled potatoes1 season with salt and pepper1 dredge with flour1 and moisten with a very little milk4 ,butter a frying-pan1 and shape into a flat cake to fit it4 ,cover and cook slowly until done1 then dot the top with butter1 and brown in the oven4 ,the milk may be omitted and the potato shaped like an omelet4 ,fry brown1 turning once4 ,,potato ,,croquettes ,mix together two cupfuls of hot mashed potatoes1 two teaspoonfuls of butter1 one-third cupful of grated cheese1 and salt1 cayenne1 and grated nutmeg to season4 ,add the yolks of two eggs beaten with two tablespoonfuls of cream1 mix thoroughly1 and shape into croquettes4 ,dip in flour1 then in beaten egg1 then in crumbs1 and fry in deep fat4 ,,duchess ,,potatoes ,beat the yolk of an egg and add to it enough well-seasoned hot mashed potatoes to make a stiff mixture4 ,shape into balls1 put into a shallow buttered baking-pan1 brush with the well-beaten white of the egg1 and brown in the oven4 ,,potato ,,flakes ,butter a baking-dish and press hot boiled potatoes into it through a colander or potato ricer1 having first sprinkled the potatoes with salt and pepper4 ,put into the oven for a few minutes and serve4 ,or1 sprinkle with crumbs1 pour over a little melted butter1 and brown in the oven4 ,,potatoes ,,julienne ,cut peeled and sliced potatoes into thin match-like shreds4 ,soak for an hour in cold water1 drain1 dry thoroughly1 and fry in deep fat in a frying-basket4 ,sprinkle with salt and serve4 ,these are sometimes called ,shoestring ,potatoes4 ,,hashed ,,brown ,,potatoes ,peel and chop fine enough raw potatoes to make a pint4 ,heat two tablespoonfuls of beef drippings in a frying-pan1 add the potatoes1 sprinkle with salt and pepper1 add two tablespoonfuls of stock or hot water1 cover and cook slowly until soft1 then more rapidly until brown4 ,if more liquid is required1 add a little stock or water or cream4 ,when a crisp crust is formed1 loosen at the edges1 and turn like an omelet4 ,,hashed ,,creamed ,,potatoes ,peel raw potatoes1 chop fine1 and put into a buttered baking-dish with alternate layers of well-seasoned ,cream ,sauce1 sprinkling each layer of potatoes with salt1 pepper1 minced parsley1 and onion-juice4 ,have sauce on top4 ,sprinkle with crumbs1 bake for half an hour1 and serve in the baking-dish4 ,,lyonnaise ,,potatoes ,slice two small onions and fry in butter4 ,reheat with six or eight boiled potatoes sliced thin or cut into dice4 ,season with salt and pepper1 cook until brown1 sprinkle with minced parsley1 and serve4 ,a few drops of vinegar or a teaspoonful of lemon-juice may be added4 ,,mashed ,,potatoes ,peel potatoes and soak for an hour in cold water4 ,drain1 cover with fresh cold water1 adding a teaspoonful of salt4 ,boil1 put through a potato ricer1 season liberally with butter1 moisten slightly with milk or cream1 and add pepper and salt to taste4 ,if desired1 add a little celery salt4 ,beat thoroughly and serve2 or1 put into the serving-dish1 score the top into squares with a knife1 pour over a little melted butter1 and brown in the oven4 ,,boiled ,,new ,,potatoes ,scrape off the skins1 or rub off with a coarse cloth4 ,soak for an hour in cold water1 drain1 cover with cold salted water1 and bring to the boil4 ,cook for half an hour1 drain1 sprinkle with salt1 and dry for two or three minutes before serving4 ,add a little melted butter if desired4 ,or1 pour over a cupful of cream or milk1 which has been boiled with a heaping tablespoonful of butter4 ,or season with salt1 pepper1 minced parsley1 melted butter and cream2 a sprinkle of carraway seed may be added1 or1 serve with ,hollandaise ,sauce4 ,,creamed ,,new ,,potatoes ,rub the skins from new potatoes with a coarse cloth4 ,cook until done in boiling salted water1 pour over a ,cream ,sauce1 and1 if desired1 sprinkle with minced parsley4 ,old potatoes1 boiled whole1 may be served in the same way4 ,,potatoes ,o',,brien ,cut boiled potatoes into dice and reheat in butter with canned red peppers cut into strips or fried green peppers1 or both1 and season with chopped onion fried in butter if desired4 ,or1 prepare according to directions given for ,french ,fried ,potatoes1 cutting into dice and frying with them the red or green peppers or both4 ,,stuffed ,,potatoes ,cut the top from each of six baked potatoes1 scoop out the pulp1 and mash to a smooth paste with three tablespoonfuls each of butter and cream1 and salt and pepper to season4 ,add one-fourth cupful of grated cheese and cook to a smooth paste4 ,take from the fire1 stir in one well-beaten egg1 fill the skins1 and bake4 ,,potatoes ,,and ,,cheese ,peel and chop raw potatoes and cook1 covered1 very slowly in seasoned butter4 ,when they are soft1 drain and put into a baking-dish in layers1 alternating with grated ,parmesan cheese4 ,pour over a little melted butter and bake for half an hour in a slow oven4 ,serve in the same dish4 ,,potatoes ,a ,,la ,,provencale ,peel and slice the potatoes1 wipe very dry1 and saute in oil4 ,cook slowly1 adding a little minced garlic and onion towards the last4 ,finish cooking in the oven4 ,just before serving1 drain and season with salt1 minced parsley1 and lemon-juice4 ,,one ,,hundred ,,and ,,fifty ,,ways ,,to ,,cook ,,other ,,vegetables ,,boiled ,,artichokes ,cut off the tips of the leaves and round off the bottoms1 removing the stalk and trimming away the under leaves4 ,soak for half an hour in salted water1 washing thoroughly4 ,boil until tender in a large quantity of salted water4 ,drain1 and remove the soft inside with a spoon4 ,put into a serving dish1 dot with butter1 heat until the butter is melted1 and serve2 or1 serve with ,bechamel or ,hollandaise ,sauce4 ,,boiled ,,asparagus ,scrape and clean the asparagus and tie into bundles of five or six stalks each1 taking care to have the heads even4 ,cook rapidly in boiling salted water until tender4 ,drain1 and serve on toast with melted butter to which a little lemon-juice may be added4 ,drawn-,butter1 ,cream1 ,hollandaise1 or ,white ,sauce may be used instead4 ,the tips may be cooked in the same way4 ,,baked ,,asparagus ,cut the tender parts of the asparagus into inch-lengths1 boil until tender in salted water1 and drain4 ,put a layer into a buttered baking-dish1 season with pepper and salt1 dot with butter1 sprinkle with crumbs and hard-boiled eggs chopped fine4 ,repeat until the dish is full1 having crumbs and butter on top4 ,bake for half an hour and serve in the same dish4 ,a thin ,cream ,sauce may be poured over before sprinkling with the crumbs1 and the eggs omitted4 ,a little grated cheese may be used instead4 ,,creamed ,,asparagus ,boil the tender parts of asparagus until tender1 drain1 and chop4 ,reheat in a ,cream ,sauce to which a bit of baking-soda has been added4 ,season with salt and pepper and cool4 ,stir into it three eggs well-beaten with two tablespoonfuls of cream4 ,pour into a buttered baking-dish and bake covered for twenty minutes4 ,,escalloped ,,asparagus ,wash and cut up a bunch of asparagus1 discarding the tough ends4 ,boil in salted water until tender1 and drain4 ,boil three eggs hard1 throw into cold water1 remove the shells and1 chop fine4 ,butter a shallow baking-dish1 put in a layer of asparagus1 cover with chopped eggs1 sprinkle with grated cheese1 and repeat until the dish is full1 having asparagus on top4 ,pour over two cupfuls of ,drawn-,butter or ,cream ,sauce1 cover with crumbs1 dot with butter1 sprinkle with grated cheese1 and bake until brown4 ,,boiled ,,string-,,beans ,cut off the ends1 remove the strings1 and cut into two or three pieces4 ,wash in cold water1 drain1 and boil until tender in salted water4 ,drain1 and serve with melted butter4 ,a bit of bacon or ham1 for flavor1 may be boiled with the beans4 ,,string-,,beans ,,with ,,cream ,string the beans and boil until tender in as little water as possible4 ,without draining1 add half a cupful of cream1 a tablespoonful of butter1 and pepper and salt to season4 ,,string-,,beans ,,with ,,sour ,,sauce ,remove the strings from a quart of beans1 cut in pieces1 boil with a pinch of soda until tender1 and drain4 ,add a tablespoonful of butter blended with a teaspoonful of flour1 a tablespoonful of vinegar1 and salt and pepper to taste4 ,simmer for five minutes1 while stirring add in a well-beaten egg1 and serve immediately4 ,,string-,,beans ,,en ,,salade ,prepare according to directions given for ,boiled ,string-,beans1 changing the water once1 and add a tablespoonful of butter after changing4 ,drain and pour over a ,french dressing to which a little chopped onion has been added4 ,serve hot4 ,the onion may be omitted4 ,,string-,,beans ,a ,,la ,,bretonne ,prepare according to directions given for ,boiled ,string-,beans4 ,cut two small onions into thin slices1 fry golden brown in butter1 dredge with flour1 and add a little white stock4 ,cook until thick1 stirring constantly1 and seasoning with salt and pepper4 ,add the cooked beans to the sauce with a crushed bean of garlic1 cook for ten minutes1 sprinkle with minced parsley1 and serve4 ,the garlic and parsley may be omitted and one chopped onion used4 ,,string-,,beans ,a ,,la ,,provencale ,prepare according to directions given for ,boiled ,string-,beans and drain4 ,slice an onion1 fry golden brown in oil with minced parsley1 thyme1 chives1 and a bay-leaf4 ,remove the bay-leaf1 add a little vinegar1 pour over the beans1 reheat1 and serve4 ,the juice of a lemon may be used instead of vinegar4 ,,stewed ,,lima ,,beans ,cover a pint of lima beans with a quart of boiling water and cook for thirty minutes4 ,drain off half the water1 add a tablespoonful of chopped salt pork and a little grated onion and minced parsley4 ,add a pinch of salt and a cupful of hot milk and stew until the beans are tender4 ,thicken with flour cooked in butter and rubbed smooth in a little cold milk4 ,,lima ,,beans ,,with ,,onions ,soak a pint of dried beans overnight1 drain1 and boil until tender in fresh water to cover4 ,drain and keep warm4 ,parboil and chop three small onions1 fry in butter1 and reheat the beans with the onions4 ,moisten with brown gravy or thickened stock4 ,,lima ,,beans ,a ,,la ,,philadelphia ,prepare a pint of beans according to directions given for ,stewed ,beans and reheat in ,cream ,sauce1 seasoning with salt1 pepper1 and a little grated onion4 ,take from the fire and add the yolks of two eggs beaten with a little cream4 ,serve very hot4 ,,boiled ,,black ,,beans ,soak the beans in cold water for three hours1 rinse thoroughly1 and boil for three hours1 or more if necessary4 ,fry three thin slices of bacon and add to it a little stock4 ,season with ,chutney1 mushroom catsup1 and anchovy essence4 ,reheat the drained beans in the sauce4 ,,frijoles ,,mexicana ,pick over and wash one pound of small red ,mexican beans1 cover with cold water1 bring to the boil1 and add a pinch of soda4 ,cook for five minutes1 drain and rinse1 then cover with cold water1 and cook slowly until soft4 ,melt two or three tablespoonfuls each of drippings and butter4 ,when sizzling hot drop in two or three cloves of garlic1 peeled and crushed4 ,keep stirring until well browned1 then add two or three chopped and seeded green peppers and a large onion1 sliced4 ,stir until cooked1 then add a few tablespoonfuls of the boiled beans1 mashing a few of them to form a thickening gravy4 ,add the rest of the beans with a portion of the liquor in which they were cooked1 and three or four tomatoes1 peeled and cut up4 ,simmer for an hour4 ,when ready to serve1 grate one-half pound of ,mexican or ,parmesan cheese and stir into the beans4 ,serve very hot4 ,,stewed ,,kidney ,,beans ,soak a cupful of beans overnight in cold water4 ,drain1 cover with cold water1 add a chopped onion and a carrot1 three or four slices of bacon1 and a pinch of soda4 ,simmer until the beans are tender1 drain1 season with butter1 salt1 and pepper1 and serve hot4 ,,kidney ,,beans ,a ,,la ,,creole ,soak overnight a quart of kidney beans and cook until tender in boiling salted water4 ,drain1 put a layer into a baking-dish with half a pound of bacon in one piece which has been boiled until tender and skinned1 and a chopped onion4 ,cover with beans1 season with salt and red pepper1 fill the baking-dish with cold water1 and bake slowly until the liquid is nearly absorbed4 ,,boston ,,baked ,,beans ,wash and pick over a quart of navy beans4 ,soak overnight in cold water to cover4 ,in the morning drain1 cover with fresh water1 and heat slowly1 keeping the water below the boiling point until the skins will burst when a spoonful is gently breathed upon4 ,drain the beans4 ,scald and scrape the rind of half a pound of fat salt pork1 cut off one slice1 and put into the bottom of the bean-pot4 ,fill the pot with the beans and bury the rest of the pork in it1 scoring the rind deeply4 ,mix one teaspoonful of salt with one tablespoonful of molasses and three tablespoonfuls of sugar1 add a cupful of boiling water1 pour over the beans1 and add more boiling water if necessary to fill the pot4 ,cover the bean-pot and bake in a slow oven for six or eight hours1 adding boiling water as needed4 ,during the last hour of cooking1 remove the lid so that the top will be brown4 ,a teaspoonful of mustard may be added with the other seasoning4 ,this is the genuine ,boston recipe4 ,a sliced onion put in with the pork is considered by many to be an improvement4 ,,boston ,,baked ,,beans ,,with ,,tomato ,,sauce ,prepare according to directions given for ,boston ,baked ,beans4 ,chop an onion fine and cook it in a can of tomatoes for half an hour4 ,two hours before the beans are done1 strain the tomato into the bean pot1 adding a little at a time4 ,,bean ,,croquettes ,boil two cupfuls of soaked beans until soft4 ,drain1 press through a colander1 season with salt and red pepper1 and add one tablespoonful each of molasses1 butter1 and vinegar4 ,mix thoroughly1 cool1 shape into croquettes1 dip in egg and crumbs1 fry in deep fat1 and serve with ,tomato ,sauce4 ,,boiled ,,beets ,select small smooth beets and clean without cutting or scraping4 ,boil for an hour or two and cool4 ,remove the skins1 cut into slices or quarters1 and serve either hot or cold4 ,or1 reheat in stock and melted butter1 seasoning with salt1 pepper1 and vinegar4 ,the stock may be omitted if desired and chopped onion and parsley added to the seasoning4 ,,buttered ,,beets ,peel young beets1 cut into dice1 and cook slowly until tender in water to cover4 ,add a tablespoonful of butter1 salt and pepper to season1 and thicken with a teaspoonful of cornstarch rubbed smooth in a little cold water4 ,stir while boiling4 ,,pickled ,,beets ,wash small beets but do not cut4 ,cover with boiling water and boil until tender4 ,drain1 rinse in cold water1 peel1 cut into slices1 sprinkle with sugar1 salt1 and pepper1 cover with vinegar1 and let stand for several hours before using4 ,serve cold4 ,,boiled ,,brussels ,,sprouts ,wash and pick over the sprouts and boil until tender in water to which a little salt and baking-soda have been added4 ,drain1 and reheat in melted butter with a little salt and pepper1 but do not fry4 ,serve on buttered toast4 ,,brussels ,,sprouts ,,saute ,boil the cleaned sprouts for twenty minutes in salted water1 drain1 fry in butter1 season with salt1 minced parsley1 and pepper1 and serve4 ,grated nutmeg may be added4 ,,brussels ,,sprouts ,a ,,la ,,parmesan ,boil the sprouts until tender in salted water and drain4 ,arrange in a baking-dish with alternate layers of grated ,parmesan cheese4 ,season with salt1 pepper1 and melted butter1 and serve very hot4 ,,boiled ,,cabbage ,clean and quarter a firm cabbage and cover with boiling salted water to which has been added a pinch of baking-soda4 ,cook for fifteen minutes1 drain1 rinse and cover with boiling salted water4 ,cook until tender and drain1 pressing out all the liquid4 ,chop fine and season with salt1 pepper1 and tomato catsup4 ,add a cupful of stock1 heat thoroughly1 add a tablespoonful of butter and a teaspoonful of lemon-juice and serve4 ,,fried ,,cabbage ,chop cold boiled cabbage and drain thoroughly4 ,mix with two tablespoonfuls of melted butter1 four tablespoonfuls of cream1 and pepper and salt to season4 ,heat in a buttered frying-pan and let stand long enough to brown slightly on the under side4 ,two well-beaten eggs may be added to the cabbage before heating2 or1 chop fine and fry brown in butter1 seasoning with salt1 pepper1 and vinegar4 ,,creamed ,,cabbage ,chop or shred a cabbage fine and cover with boiling salted water to which a pinch of soda has been added4 ,boil until tender1 drain1 rinse in hot water1 press out the liquid1 and reheat in a ,cream ,sauce4 ,add a little grated cheese if desired4 ,,hot ,,slaw ,chop half a cabbage fine1 pour over a tablespoonful of melted butter1 and put into the oven4 ,beat together one tablespoonful each of mustard and olive-oil1 add one teaspoonful of sugar and one egg well-beaten with three-fourths cupful of cream4 ,bring to the boil1 season with salt and pepper1 pour over the hot cabbage1 and serve4 ,,cold ,,slaw ,shred a white cabbage fine and soak in ice-water4 ,make a dressing of the yolks of two hard-boiled eggs1 one egg well-beaten1 half a cupful of olive-oil1 the juice of a lemon1 and mustard1 salt1 and pepper to taste4 ,drain the cabbage thoroughly1 mix with the dressing1 and serve very cold4 ,,cabbage ,,with ,,oysters ,cut in two a small cabbage4 ,soak in cold water for an hour1 drain1 and cover with boiling water to which a teaspoonful of salt and a pinch of soda have been added4 ,boil for five minutes1 drain1 rinse1 cover with fresh boiling water1 and boil until tender4 ,drain1 arrange on a platter1 and moisten thoroughly with cream or melted butter4 ,cover with broiled oysters1 season with salt1 pepper1 and curry powder1 and serve4 ,,cabbage ,,with ,,sour ,,cream ,chop fine a small head of cabbage and cook in water enough to keep from burning1 seasoning with salt and pepper4 ,beat together two eggs1 one-half cupful each of sour cream and vinegar1 and two tablespoonfuls of melted butter4 ,bring to the boil1 pour over the cabbage1 and serve4 ,,smothered ,,red ,,cabbage ,shred a red cabbage and cook until tender with a sliced onion and enough butter to keep from burning4 ,when tender season with salt1 pepper1 and butter1 add two tablespoonfuls of sugar and half a cupful of white vinegar4 ,,stewed ,,red ,,cabbage ,shred a red cabbage very fine4 ,put into a kettle with five sour apples peeled and quartered1 pepper and salt to season highly1 one tablespoonful of sugar1 and a pinch of powdered cloves4 ,add water to cover and boil until tender1 adding more liquid as needed4 ,there should not be over one cupful of water when done4 ,add a tablespoonful of butter1 simmer for ten minutes1 and serve4 ,,red ,,cabbage ,a ,,la ,,babette ,slice a red cabbage very fine1 sprinkle with salt1 and add a peeled and sliced sour apple4 ,stew slowly with a tablespoonful of drippings1 a chopped onion1 and enough water to keep from burning4 ,when tender1 season with vinegar1 brown sugar1 and cinnamon4 ,this is a ,jewish recipe4 ,,red ,,cabbage ,a ,,la ,,hollandaise ,trim and shred a red cabbage and soak it in cold water for an hour4 ,parboil for five minutes1 then drain4 ,fry a small chopped onion soft in butter1 add the cabbage and four tart apples1 peeled1 cored1 and chopped4 ,season with salt and pepper and cook uncovered for thirty minutes1 stirring occasionally4 ,add half a cupful of cream1 reheat1 and serve4 ,,boiled ,,carrots ,cook peeled and sliced carrots in salted boiling water to cover4 ,drain and serve with melted butter4 ,,stewed ,,carrots ,parboil a bunch of carrots1 drain1 and cut into dice4 ,put into a saucepan with two small onions chopped1 pepper1 salt1 and minced parsley to season1 and enough ,drawn-,butter ,sauce to moisten4 ,simmer half an hour and serve4 ,,fried ,,carrots ,clean and parboil the carrots1 drain1 cut into thin slices lengthwise1 dip in egg and crumbs1 and fry in deep fat4 ,,spring ,,carrots ,trim and scrape two bunches of spring carrots4 ,parboil for ten minutes in salted water to cover4 ,drain1 and rinse in cold water4 ,put into a deep baking-dish with two tablespoonfuls each of butter and sugar and two cupfuls of well-seasoned beef stock4 ,cover and cook slowly until tender4 ,drain1 reduce the liquid by rapid boiling1 pour over the carrots1 and serve4 ,,carrots ,,and ,,peas ,cook separately until tender diced carrots and green peas4 ,drain1 mix1 and reheat in ,white1 ,bechamel1 or ,cream ,sauce1 or season with salt1 pepper1 and melted butter4 ,,carrot ,,croquettes ,cook until very tender enough peeled and sliced carrots to make a pint4 ,mash through a sieve and add the yolk of one egg well-beaten1 a tablespoonful of melted butter1 and pepper and salt to season highly4 ,cool on ice1 shape into croquettes or balls1 dip in egg and crumbs1 and keep on ice until firm4 ,fry in deep fat1 drain1 and serve very hot4 ,,buttered ,,carrots ,cook peeled and sliced carrots until tender in boiling salted water4 ,drain and put into a saucepan with two tablespoonfuls each of butter and sugar1 for each two cupfuls of carrots4 ,stir constantly until covered with syrup and colored a little4 ,sprinkle with lemon-juice and serve immediately4 ,,boiled ,,cauliflower ,wash and trim a head of cauliflower and soak it for an hour in cold salted water1 head down4 ,rinse thoroughly1 cover with boiling salted water1 and boil until done4 ,drain1 and serve with any preferred sauce4 ,,baked ,,cauliflower ,prepare according to directions given for ,boiled ,cauliflower4 ,put into a buttered baking-dish1 pour over a ,drawn-,butter ,sauce1 sprinkle with crumbs1 dot with butter1 and add a little grated cheese if desired4 ,brown in the oven and serve in the baking-dish4 ,,buttered ,,cauliflower ,boil two cauliflowers in salted water until tender4 ,drain1 separate into flowerets1 arrange in a serving-dish1 and season with salt and pepper4 ,heat a cupful of butter in a frying-pan without browning1 skim1 and put in enough fresh crumbs to make a smooth thin paste4 ,spread over the cauliflower and serve4 ,,creamed ,,cauliflower ,prepare according to directions given for ,boiled ,cauliflower1 adding a pinch of soda to the water4 ,cook slowly until done1 drain1 rinse in hot water1 cut into convenient pieces for serving1 pour over a ,cream ,sauce and serve1 or break into flowerets1 and reheat in ,cream ,sauce4 ,,fried ,,cauliflower ,clean a cauliflower and separate into flowerets4 ,parboil for five minutes1 change the water1 and cook until tender1 adding a tablespoonful of salt to the water4 ,drain1 dry1 and1 if desired1 marinate in ,french dressing1 dip in crumbs1 then in an egg beaten with three tablespoonfuls of water1 then in crumbs or batter4 ,fry in deep fat and serve with ,tartar or ,tomato ,sauce4 ,,cauliflower ,,fritters ,make a batter of a tablespoonful of melted butter1 half a cupful of milk1 the yolk of an egg well-beaten1 salt and pepper to season1 and a tablespoonful or more of flour4 ,separate freshly cooked cauliflower into convenient pieces4 ,dip in the batter and fry in deep fat4 ,,escalloped ,,cauliflower ,boil until tender1 separate into small pieces1 and pack stems downward in a buttered baking-dish1 or use the cauliflower unbroken4 ,mix a cupful of bread-crumbs1 two tablespoonfuls of melted butter1 enough cream or milk to moisten1 pepper and salt to season1 and one egg well-beaten4 ,spread over the cauliflower1 cover1 and bake for six minutes1 then uncover and brown4 ,serve in the same dish4 ,,cauliflower ,,au ,,gratin ,boil flowerets of cauliflower in salted water until nearly done and drain4 ,arrange in layers in a buttered baking-dish1 with ,cream ,sauce between the layers and sprinkling each layer thickly with grated ,parmesan cheese4 ,when the dish is full1 cover with sauce1 sprinkle with cheese and crumbs1 dot with butter1 and brown in the oven4 ,serve in the baking-dish4 ,or use milk1 crumbs1 and bits of butter between the layers instead of ,cream ,sauce4 ,,cauliflower ,a ,,la ,,parisienne ,boil a large cauliflower until tender1 drain1 chop1 and press hard into a mould4 ,turn out on a platter that will stand the heat of the oven4 ,cook together a tablespoonful each of butter and flour1 add two cupfuls of stewed and strained tomatoes1 and cook until thick1 stirring constantly4 ,season with salt1 pepper1 and grated onion4 ,add enough cracker crumbs to make the sauce very thick4 ,spread over the cauliflower1 put it into a hot oven for ten minutes1 and serve4 ,,boiled ,,celery ,cut cleaned and trimmed stalks of celery into short lengths and boil slowly in salted water to cover until tender4 ,drain and serve on slices of toast which have been dipped in the liquid4 ,pour over a little melted butter1 season1 and serve4 ,,braised ,,celery ,trim bunches of celery1 tie in bundles1 parboil for ten minutes1 drain1 and cover with cold water4 ,let stand for ten minutes1 drain1 cover with white stock1 and simmer for an hour4 ,drain1 pour over ,brown ,sauce1 and serve with a garnish of toast points or croutons4 ,,fried ,,celery ,parboil1 drain1 dry1 and cool stalks of celery cut into short lengths4 ,dip into melted butter and fry brown1 or dip into fritter batter1 or in egg and crumbs1 and fry in deep fat4 ,olive-oil or lard may be used for frying4 ,serve with melted butter or ,brown ,sauce1 or with a sprinkle of grated cheese4 ,,stewed ,,celery ,parboil eight heads of celery1 drain1 and finish cooking in stock to cover with a small slice of salt pork for each head of celery4 ,drain1 skim the cooking liquid1 and thicken with flour cooked in butter4 ,arrange the celery and pork alternately on the serving dish1 pour over the sauce1 and serve4 ,,celery ,,in ,,brown ,,sauce ,clean and trim three heads of celery and cut into four-inch lengths4 ,cover with boiling water1 let stand for ten minutes1 drain1 and rinse in cold water4 ,tie in bundles and put into a saucepan with three cupfuls of hot stock4 ,add one-fourth cupful of butter or drippings1 half a carrot1 half an onion1 a teaspoonful of salt1 and a little cayenne pepper4 ,cover and simmer until tender4 ,drain the celery1 strain the liquid1 skim off the fat1 and thicken a cupful or more of the cooking liquid with flour browned in butter4 ,arrange the celery on toast1 pour the sauce over1 and serve4 ,,creamed ,,celery ,clean1 trim1 and cut the celery into short pieces4 ,boil until tender in salted water1 drain1 and reheat in a ,cream ,sauce4 ,diced cooked carrots may be added to ,creamed ,celery4 ,,fricassee ,,of ,,celery ,clean and cut the celery into inch-lengths4 ,cover with cold water and soak for an hour4 ,drain1 and cook until tender in stock to cover1 with salt and paprika to season and a teaspoonful of grated onion4 ,when tender1 thicken the cooking liquid with flour browned in butter1 and serve4 ,,celery ,,au ,,gratin ,cut two bunches of celery into inch-lengths and cook until tender in boiling salted water4 ,drain1 mix with ,cream ,sauce1 cool1 and add two well-beaten eggs4 ,pour into a buttered baking-dish1 cover with crumbs1 dot with butter1 and bake for half an hour4 ,,celery ,a ,l',,italienne ,trim off the tops and roots from four heads of celery4 ,cut the stalks into short lengths1 parboil1 and drain4 ,reheat with a cupful of white stock1 a tablespoonful each of butter and chopped ham1 and salt and pepper to season4 ,when tender1 strain the sauce and arrange the celery on pieces of toast4 ,add to the sauce a tablespoonful of grated cheese and the beaten yolk of an egg4 ,pour the sauce over the celery and bake until brown4 ,,boiled ,,corn ,strip off all the husks1 remove the silk1 and boil rapidly in water to cover1 adding a tablespoonful of sugar2 serve immediately with butter1 pepper1 and salt4 ,butter may be added to the water instead of sugar2 it whitens and enriches the corn2 or1 boil in salted milk1 drain1 and serve with melted butter4 ,,baked ,,canned ,,corn ,pour a can of corn into a buttered baking-dish1 season with salt and pepper1 add one cupful of boiling milk or half a cupful of cream1 and dot with two tablespoonfuls of butter broken into small bits4 ,bake for forty-five minutes in a moderate oven1 and serve in the same dish4 ,,creamed ,,canned ,,corn ,reheat a can of corn with half a cupful of ,cream ,sauce and serve very hot1 or reheat with enough cream to moisten and season with butter1 pepper1 and salt4 ,,escalloped ,,corn ,butter a baking-dish and put in a layer of cracker crumbs1 then a layer of canned corn1 seasoning with salt1 pepper1 and bits of butter1 cover with cracker crumbs and repeat until the dish is full1 having crumbs on top4 ,pour in enough milk to fill the dish and bake for forty-five minutes4 ,,indian ,,corn ,,cakes ,grate from the cob on a coarse grater enough corn to make two cupfuls4 ,add a cupful of milk1 half a cupful of sifted flour1 one egg well-beaten1 and salt and pepper to season4 ,bake on a griddle and serve with fried chicken4 ,,creole ,,corn ,,chowder ,slice three onions and fry brown in butter4 ,add three peeled and sliced tomatoes1 three green peppers1 seeded and chopped1 and the corn cut from seven cobs4 ,cook for an hour1 adding water as needed1 and season with salt1 sugar1 and black pepper4 ,,kentucky ,,corn ,,patties ,four large ears of corn grated1 two eggs1 one cupful of milk1 and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder and a pinch of salt4 ,mix thoroughly and fry in small flat cakes4 ,,corn ,,stewed ,,with ,,cream ,cut the corn from half a dozen ears with a sharp knife4 ,reheat in a cupful of ,bechamel ,sauce1 adding a teaspoonful of butter and enough cream to make the stew of the proper consistency4 ,season with salt1 pepper1 and grated nutmeg4 ,serve very hot4 ,,corn ,,souffle ,score each row of kernels deeply and press out the pulp with the back of a knife1 using enough corn to make one cupful of pulp4 ,add one cupful of cream or top milk1 a tablespoonful of butter1 salt and pepper to season1 and the yolks of three eggs well-beaten4 ,cook in a double boiler until smooth and creamy1 stirring constantly4 ,take from the fire1 cool1 fold in the stiffly beaten whites of four eggs1 turn into a buttered baking-dish1 and bake for twenty minutes in a hot oven4 ,,corn ,,pudding ,mix three cupfuls of milk with the corn cut from a dozen ears1 and chopped fine4 ,add four well-beaten eggs1 salt and pepper to season1 and bake in a buttered baking-dish for two hours4 ,,corn ,,oysters ,score each row of kernels and press out the pulp from a dozen ears of corn4 ,season highly with salt and pepper and add four eggs beaten very light4 ,drop by spoonfuls on a griddle and fry carefully1 turning once4 ,,corn ,,fritters ,mix thoroughly one egg1 half a cupful of cream1 one tablespoonful each of butter and flour1 and two cupfuls of grated corn4 ,drop by spoonfuls into deep fat and fry brown4 ,,corn ,,succotash ,boil a pint of shelled lima beans for half an hour1 or more1 changing the water twice4 ,add an equal quantity of corn cut from the ear and cook until done4 ,season with salt1 pepper1 and butter1 and serve4 ,add a little sugar and cream if desired1 or moisten with ,cream ,sauce4 ,the beans may be boiled with the corn-cobs1 removing them when the corn is added4 ,twice as much corn as beans may be used4 ,,escalloped ,,cucumbers ,peel and cut into dice six large cucumbers4 ,butter a baking-dish and put in a layer of the dice seasoning with grated onion and lemon-juice4 ,cover with crumbs1 dot with butter1 and season with paprika and celery salt4 ,repeat until the dish is full1 having crumbs and butter on top4 ,cover and bake for an hour1 then remove the cover1 and brown4 ,serve with ,sauce ,piquante4 ,,stuffed ,,cucumbers ,peel and split large cucumbers lengthwise4 ,scoop out the pulp and fill with a stuffing made of cooked chicken chopped fine and mixed with soft crumbs seasoned nicely and moistened with a beaten egg or a little stock4 ,sprinkle with crumbs and put into a baking-pan with stock half an inch thick4 ,bake until the cucumbers are tender1 basting frequently1 and adding more stock if required4 ,thicken the gravy with a teaspoonful of cornstarch rubbed smooth in a little cold water and pour around the cucumbers when serving4 ,,broiled ,,eggplant ,peel and cut into thin slices and soak for an hour in cold salted water4 ,drain and dry thoroughly4 ,soak for half an hour in a marinade of olive-oil seasoned with salt and pepper4 ,add a little lemon-juice to the marinade if desired4 ,broil and serve with ,maitre d',hotel ,sauce4 ,the slices may be dipped in egg and crumbs before broiling4 ,,baked ,,eggplant ,parboil1 cut off the top1 and scoop out the pulp4 ,mash the pulp and cook it in butter1 seasoning with salt and pepper4 ,take from the fire1 add the beaten yolk of an egg and enough bread crumbs to make a smooth paste4 ,mix thoroughly1 refill the shell1 and bake1 basting with melted butter4 ,a slice of onion1 finely chopped1 may be fried with the pulp4 ,the egg may be omitted and the stuffing moistened with stock4 ,baste with stock when baking4 ,,baked ,,eggplant ,,with ,,cheese ,cover two eggplants with boiling water and let stand for ten minutes4 ,drain1 peel1 slice thin1 cut each slice in four1 season with salt and pepper1 and fry4 ,cook together one tablespoonful each of butter and flour1 add one cupful of milk and half a cupful of stock1 and cook until smooth and thick1 stirring constantly4 ,season with salt and cayenne4 ,put the fried eggplant into a buttered baking-dish in layers1 covering each layer with grated cheese and sauce4 ,have cheese on top4 ,sprinkle with crumbs1 dot with butter1 and bake for twenty minutes4 ,,fried ,,eggplant ,peel and slice an eggplant and soak over night in cold salted water4 ,drain and cover with cold water for half an hour4 ,wipe dry1 dip in seasoned flour1 or in flour1 beaten egg1 and crumbs4 ,fry in deep fat4 ,grated cheese may be mixed with the crumbs4 ,serve with ,white1 ,cream1 ,tomato1 or ,caper ,sauce4 ,,eggplant ,,fritters ,peel1 slice1 cover with cold water1 boil until soft1 and drain2 or1 put into boiling salted and acidulated water4 ,mash smooth1 add salt and pepper to season1 two eggs well-beaten1 and enough flour to make a thick batter4 ,fry by spoonfuls in deep fat4 ,,escalloped ,,eggplant ,boil a large eggplant until tender1 peel and mash4 ,season with butter1 pepper1 and salt4 ,add two hard-boiled eggs chopped fine and half an onion grated4 ,add two tablespoonfuls of bread crumbs1 put into a buttered baking-dish1 cover with crumbs1 dot with butter1 and bake brown4 ,,stuffed ,,eggplant ,parboil a large eggplant for ten minutes1 then plunge into salted ice-water and let stand for an hour4 ,make a forcemeat of half a cupful of minced boiled ham1 a cupful and a half of bread crumbs1 one egg well-beaten1 and enough cream to make a smooth paste4 ,season with salt1 pepper1 minced parsley1 and onion4 ,split the eggplant lengthwise1 scrape out the pulp1 and mix with the stuffing4 ,fill the shells1 tie together1 and put into a dripping-pan with a cupful of stock4 ,cover and bake for half an hour1 remove the string1 and serve4 ,,eggplant ,a ,,la ,,creole ,peel a young eggplant1 cut it into dice1 and simmer for ten or fifteen minutes in half a cupful of boiling water4 ,drain and press out the liquid4 ,chop fine two onions1 fry in butter1 add the eggplant1 salt and pepper to season1 and one tablespoonful each of minced parsley and vinegar4 ,add also two heaping tablespoonfuls of butter4 ,put into a baking-dish1 cover with crumbs1 dot with butter1 and bake for twenty-five minutes4 ,,boiled ,,hominy ,soak a cupful of hominy for three hours in warm water1 drain1 and cook in fresh boiling water until tender1 adding a pinch of salt4 ,drain and reheat for fifteen minutes with a pint of milk1 seasoning with salt and pepper4 ,cook for fifteen minutes1 add a tablespoonful of butter1 and serve4 ,,curried ,,lentils ,chop fine three large onions1 two green peppers1 and a clove of garlic4 ,brown half a pound of washed lentils in butter1 add the chopped mixture and cold salted water to cover4 ,boil until tender4 ,drain1 add two sliced onions fried brown1 two tablespoonfuls of butter1 and a teaspoonful of curry powder4 ,serve with a border of boiled rice4 ,,buttered ,,macaroni ,boil a pound of macaroni until tender1 drain1 and put into a deep baking-dish4 ,spread over it half a cupful of butter broken into bits1 and one-quarter of a pound of cheese1 grated4 ,season with salt1 and pepper1 mix thoroughly1 and bake1 or serve without baking4 ,,macaroni ,,au ,,gratin ,butter a deep baking-dish and fill with cooked macaroni1 sprinkling each layer with grated cheese1 and seasoning with pepper and dots of butter4 ,cover the top with cheese 7,parmesan1 which may be mixed with ,swiss71 dot with butter1 and bake brown4 ,serve in the same dish4 ,milk or cream to cover may be poured over before baking4 ,,macaroni ,,with ,,brown ,,butter ,reheat cooked and drained macaroni in melted butter1 cooking until the butter browns4 ,sprinkle with salt and pepper1 season highly with grated ,parmesan cheese1 and serve4 ,,macaroni ,,and ,,oysters ,arrange in alternate layers in a baking-dish cooked1 broken1 and drained macaroni1 and oysters1 seasoning with dots of butter and pepper and salt4 ,beat together the liquor drained from the oysters1 one and one-half cupfuls of milk1 and two eggs4 ,pour over the macaroni1 cover with crumbs1 dot with butter1 and bake for half an hour2 or1 spread over the top a beaten egg mixed to a smooth paste with crumbs4 ,,macaroni ,a ,,la ,,galli ,rub through a fine sieve a large can of tomatoes and simmer for three hours or until as thick as jelly4 ,chop fine half a pound of salt pork and a large onion and fry brown and crisp4 ,mix with the tomatoes1 season with salt and cayenne1 and pour over cooked macaroni4 ,serve with grated cheese4 ,,broiled ,,mushrooms ,dip cleaned and peeled mushrooms into melted butter1 put on ice for fifteen minutes1 and broil4 ,serve with melted butter and lemon-juice2 or1 broil1 basting with bacon fat4 ,if the mushrooms are strongly flavored they may be soaked in cold salted water for a few minutes before broiling4 ,,mushrooms ,,baked ,,with ,,cheese ,parboil two cupfuls of cleaned and trimmed mushrooms in salted water for ten minutes4 ,butter a baking-dish1 put in the drained mushrooms1 cover with a cupful of ,cream ,sauce1 and sprinkle thickly with grated ,parmesan or ,swiss cheese4 ,cover with buttered crumbs and bake brown4 ,,fried ,,mushrooms ,peel and trim very large fresh mushrooms and fry in oil or butter seasoned with pepper and salt4 ,serve on small thin slices of toast and put a teaspoonful of sherry or white wine on each mushroom1 or use minced parsley and lemon-juice instead of wine4 ,,noodles ,beat an egg slightly1 with a pinch of salt1 and add enough flour to make a very stiff dough4 ,roll out as thin as possible and dry on a cloth4 ,roll up tightly and slice downward into very fine strips4 ,toss lightly with the fingers to separate1 and spread out on the board to dry4 ,keep in covered jars for future use4 ,,baked ,,noodles ,reheat boiled and drained noodles in milk to cover4 ,season with melted butter1 grated ,parmesan cheese1 pepper1 and nutmeg4 ,heat thoroughly1 put into a baking-dish1 sprinkle with crumbs1 dot with butter1 and brown in the oven4 ,serve in the same dish2 or1 arrange boiled and drained noodles in layers in a buttered baking-dish1 seasoning each layer with salt1 pepper1 and grated nutmeg1 and sprinkling thickly with grated cheese4 ,spread fried crumbs over the top1 heat thoroughly1 and serve4 ,,noodles ,,au ,,gratin ,boil half a pound of noodles for ten minutes in salted water to cover4 ,drain1 and put into a saucepan with two cupfuls of milk or stock1 a tablespoonful of butter1 and salt1 pepper1 and grated nutmeg to season4 ,simmer slowly until the liquid has all been absorbed1 then add half a cupful of cream or stock1 a tablespoonful of butter1 and a quarter of a pound of grated ,parmesan cheese4 ,cook slowly until the cheese is melted and put into a buttered serving-dish4 ,sprinkle with crumbs and grated cheese and the yolk of a hard-boiled egg pressed through a sieve4 ,brown in the oven and serve4 ,,boiled ,,okra ,boil the okra in salted water until tender1 drain1 season with salt1 pepper1 and butter1 and serve very hot4 ,a little cream may be added4 ,,okra ,,saute ,a ,,la ,,creole ,chop fine an onion and a green pepper and fry soft in butter4 ,add two tomatoes peeled and cut up1 three tablespoonfuls of ,spanish ,sauce or stock1 and pepper and chopped garlic to season4 ,put in the required quantity of sliced okras1 cover and cook for fifteen minutes4 ,sprinkle with minced parsley and serve4 ,,boiled ,,onions ,peel the onions under water4 ,boil until tender in salted water to cover1 changing the water once4 ,drain1 season with butter1 pepper1 salt1 and hot cream1 or reheat in ,white or ,cream ,sauce1 or a well-buttered ,veloute ,sauce4 ,a bunch of parsley may be boiled with the onions1 and a little of the cooking liquid may be added to the sauce4 ,,baked ,,onions ,peel and fry a dozen small onions1 seasoning with salt1 pepper1 and sugar4 ,when brown1 add stock to cover1 and bake until soft in a covered pan4 ,,fried ,,spanish ,,onions ,peel and slice two pounds of ,spanish onions and put into a frying-pan with half a cupful of butter smoking hot1 a small spoonful of salt1 and a pinch of pepper4 ,dust with cayenne and cook until tender4 ,serve with the gravy they yield in cooking4 ,,creamed ,,onions ,peel small onions and boil until tender1 changing the water several times2 or1 slice large onions4 ,mix with well-seasoned ,cream ,sauce and serve4 ,drawn-,butter ,sauce may be used instead4 ,,stuffed ,,onions ,boil fine white onions in salted water for an hour1 changing the water three times4 ,drain1 scoop out the centre1 and fill with bread crumbs seasoned with salt1 pepper1 grated cheese1 and catsup4 ,mash a little of the onion with the stuffing and moisten with cream or milk4 ,wrap each onion in buttered paper1 twist the ends1 put into a buttered pan1 and bake for an hour4 ,remove the paper1 pour over melted butter1 and serve4 ,,roasted ,,onions ,peel the onions and steam for an hour and a half4 ,bake1 basting with drippings1 and season with salt and pepper4 ,,boiled ,,parsnips ,boil cleaned parsnips until tender in salted water1 adding a little butter if desired1 drain1 rub off the skins with a rough cloth1 put into a hot dish1 and serve with melted butter and parsley or ,butter ,sauce1 seasoning with pepper and salt4 ,white or ,cream ,sauce may be used instead4 ,,buttered ,,parsnips ,boil the parsnips until tender1 scrape off the skin1 and cut lengthwise in thin slices4 ,put into a saucepan with three or four tablespoonfuls of butter1 and pepper1 salt1 and minced parsley to season4 ,shake over the fire until the mixture boils and serve with the sauce poured over4 ,a little cream may be added to the sauce4 ,sprinkle the parsnips with minced parsley before serving4 ,,creamed ,,parsnips ,boil parsnips in salted water until tender1 drain1 peel1 cut into dice1 and reheat1 in a well-seasoned ,cream ,sauce4 ,sprinkle with minced parsley if desired1 and add a little more butter4 ,,escalloped ,,parsnips ,prepare ,creamed ,parsnips according to directions previously given1 cutting the parsnips into dice4 ,put into a buttered baking-dish in layers1 sprinkling each layer with chopped onion4 ,cover with crumbs1 dot with butter1 and bake for half an hour4 ,,boiled ,,peas ,shell a peck of green peas and cook in boiling salted water until tender4 ,drain1 season with salt1 pepper1 and butter or cream1 and serve immediately4 ,a small bunch of green mint or parsley or two or three young onions or a tablespoonful of minced onion may be boiled with them4 ,a little sugar may be added to sweeten them4 ,,creamed ,,peas ,boil peas until soft in water to cover1 adding a pinch of salt during the last fifteen minutes4 ,season with salt1 pepper1 and butter1 and reheat in ,cream or ,white ,sauce4 ,a little sugar may be added to the seasoning4 ,canned peas may be used4 ,,buttered ,,peas ,cook a quart of green peas in salted water1 using as little as possible and adding a tablespoonful of butter4 ,thicken with flour cooked in butter1 then add more butter1 a pinch of sugar1 and a little grated nutmeg4 ,,broiled ,,green ,,peppers ,cut six green peppers into quarters1 remove the seeds1 and broil over a very hot fire1 until the edges curl4 ,spread with butter1 sprinkle with salt1 and serve with broiled steak4 ,,fried ,,peppers ,remove the stems and seeds1 cut into rings1 and soak for half an hour in cold water4 ,drain1 dry1 dip in flour seasoned with salt1 and fry in fat to cover4 ,,stuffed ,,peppers ,make a stuffing of one cupful of bread crumbs and half a cupful of chopped boiled ham or tongue or sausage1 seasoning with salt1 pepper1 and grated onion and moistening with melted butter4 ,stuff green peppers which have been seeded and soaked1 and put into a buttered baking-dish4 ,pour over a cupful of stock1 cover1 and bake for fifteen minutes1 then uncover and brown4 ,,stuffed ,,peppers ,a ,,la ,,creole ,make a stuffing of boiled rice and canned tomatoes1 seasoning with salt and grated onion4 ,stuff half a dozen sweet peppers1 brown in oil1 then put into a baking-pan and finish cooking1 basting with hot water4 ,,boiled ,,sweet ,,potatoes ,clean thoroughly1 cover with boiling water1 to which a little salt may be added1 boil until soft1 drain1 peel1 and serve4 ,they may be peeled before boiling2 or1 cover with hot water1 boil until done1 dry in the oven1 and peel just before serving4 ,,baked ,,sweet ,,potatoes ,split lengthwise and steam or boil until nearly done4 ,drain and put into a baking-dish1 flat side down1 seasoning each one with pepper1 salt1 and sugar4 ,dot with butter and bake brown1 basting with butter1 or wash and trim and bake in a moderate oven until soft4 ,they may be parboiled before baking4 ,serve in the skins4 ,,browned ,,sweet ,,potatoes ,boil sweet potatoes until soft in salted water to cover4 ,drain and mash1 seasoning with butter1 pepper1 and salt4 ,put into a serving-dish1 dot with butter1 and bake until brown4 ,,sweet ,,potatoes ,,in ,,casserole ,put one-fourth of a cupful of butter and two tablespoonfuls of sugar into a casserole4 ,when hissing hot cover with peeled sweet potatoes1 cut into thin slices lengthwise4 ,season with salt and pepper and cover with another layer of potatoes4 ,moisten with boiling water1 cover1 and cook until nearly done then uncover1 and brown4 ,serve in the casserole4 ,,candied ,,sweet ,,potatoes ,peel and slice lengthwise four large sweet potatoes4 ,put into a covered saucepan with a tablespoon of butter1 salt and pepper to season1 and enough water to moisten4 ,steam until tender1 drain1 and put into a buttered baking-dish4 ,pour over one cupful of ,new ,orleans molasses and bake until the molasses candies on the potatoes4 ,serve in the same dish4 ,,escalloped ,,sweet ,,potatoes ,steam them until tender1 peel and slice and put into a buttered baking-dish in layers1 sprinkling each layer with a tablespoonful of sugar and bits of butter4 ,pour over a cupful of cream or milk and brown in the oven4 ,,roasted ,,sweet ,,potatoes ,peel sweet potatoes of equal size and put into the pan with a roast or fowl an hour before taking up4 ,split if too large4 ,baste with the drippings4 ,they may be parboiled before baking4 ,,glazed ,,sweet ,,potatoes ,cut cold boiled sweet potatoes into slices an inch thick and season with salt and pepper4 ,dip in melted butter1 sprinkle with sugar1 and bake for twelve or fifteen minutes4 ,moisten with water if necessary4 ,,boiled ,,rice ,wash one cupful of rice in several waters1 rubbing well with the hands4 ,drain1 dry on a cloth1 and boil for ten minutes in two quarts of boiling salted water4 ,drain1 nearly cover with hot milk1 and cook for ten minutes1 covered1 in a double boiler4 ,remove the cover and dry1 tossing with a fork to allow the steam to escape4 ,,buttered ,,rice ,boil a cupful of well-washed rice1 according to directions previously given1 adding the juice of a lemon to the water4 ,drain1 put into a buttered baking-dish1 moisten thoroughly with clarified butter1 cover1 and put into a moderate oven for twenty minutes2 or1 saute boiled rice in butter1 keeping the grains separate4 ,a little minced onion may be fried with it4 ,,curried ,,rice ,boil a cupful of rice in salted water1 drain1 and mix with a chopped onion fried in butter and two teaspoonfuls of curry powder dissolved in a cupful of stock or gravy4 ,,casserole ,,of ,,rice ,boil rice in chicken stock and press firmly into a mould4 ,turn out on a serving-dish1 brush with beaten yolk of an egg1 sprinkle with grated ,parmesan cheese1 and brown in the oven4 ,serve with ,tomato ,sauce4 ,,risotto ,chop fine a small onion and three beans of garlic4 ,fry in butter1 add half a cupful of boiling water1 a teaspoonful of beef extract1 and three or four dried mushrooms1 soaked and chopped4 ,simmer for five minutes1 pour over boiled rice1 and season highly with grated ,swiss and ,parmesan cheese4 ,put in the oven until the cheese has softened1 and serve4 ,,savory ,,rice ,cook half a cupful of rice in salted water until half done and drain4 ,cover with rich stock and simmer until the stock is absorbed4 ,season with salt and pepper1 add three heaping tablespoonfuls of grated cheese1 and serve4 ,,rice ,a ,,la ,,creole ,chop together a large onion1 two seeded green peppers1 and half a cupful of raw ham4 ,saute in butter1 then add a cupful of parboiled rice1 three cupfuls of beef stock1 one cupful of canned tomatoes1 and a teaspoonful of salt4 ,cook very slowly until the rice is tender and the liquid nearly absorbed4 ,,boiled ,,salsify ,scrape a bunch of salsify and throw into cold acidulated water4 ,cut in pieces and boil until tender in salted water to cover4 ,drain1 season with pepper1 salt1 and butter and1 if desired1 a little cream2 or1 serve with ,maitre d',hotel1 ,hollandaise1 ,onion1 or ,italian ,sauce4 ,,baked ,,salsify ,slice boiled salsify and put in layers in a buttered baking-dish1 sprinkling each layer with crumbs and seasoning with salt1 pepper1 and butter4 ,have crumbs on top4 ,fill the dish with milk and bake until brown4 ,,escalloped ,,salsify ,mash boiled salsify through a sieve1 season with salt1 cayenne1 butter1 and celery salt1 and moisten with milk4 ,put into a buttered baking-dish1 cover with crumbs1 dot with butter1 and bake in a pan of hot water until brown2 or1 use sliced boiled salsify alternately with ,cream or ,drawn-,butter ,sauce and seasoned and buttered crumbs4 ,have sauce on top4 ,cover with crumbs1 wet with cream1 and bake brown4 ,,fried ,,salsify ,prepare according to directions given for ,boiled ,salsify1 drain1 marinate in ,french ,dressing1 and saute in very hot fat4 ,serve with ,maitre d',hotel ,sauce if desired2 or1 boil1 drain1 dip in egg and crumbs or seasoned flour1 and fry in deep fat4 ,,spaghetti ,a ,l',,americaine ,cook spaghetti until tender1 drain1 and add a can of tomato paste4 ,simmer for twenty minutes1 season to taste1 add two tablespoonfuls of butter1 and serve with grated cheese4 ,,spaghetti ,a ,,la ,,tomaso ,fry six pork chops brown with three sliced onions1 adding a little butter or oil if the chops are not fat enough to fry4 ,pour over two cans of tomatoes and add three whole cloves of garlic peeled and sliced1 and salt and paprika to season4 ,a seeded and chopped green pepper is an improvement4 ,simmer slowly until the meat is in rags1 adding boiling water if required4 ,when the sauce is thick and dark1 rub through a coarse sieve1 pressing through as much of the meat pulp as possible4 ,if it is not thick enough1 simmer until it reaches the consistency of thick meat gravy4 ,this sauce will keep for a day or two4 ,have ready a kettle of salted water at a galloping boil4 ,put in a handful of imported spaghetti without breaking1 coiling it into the kettle as it softens4 ,cook for twenty minutes1 or more if necessary1 stirring to keep from burning4 ,drain in a colander1 rinse thoroughly with fresh boiling water1 and spread on a platter4 ,add olive-oil to moisten if desired4 ,mix with part of the sauce and sprinkle with freshly grated ,parmesan cheese4 ,pass sauce and cheese with it4 ,fried green peppers or fresh mushrooms may be mixed with the spaghetti1 or a handful of soaked dried ,italian mushrooms may be cooked with the sauce4 ,,escalloped ,,spaghetti ,,with ,,oysters ,put into a buttered baking-dish in layers drained oysters and boiled spaghetti cut into small pieces4 ,season each layer with salt1 pepper1 and dots of butter4 ,pour over enough ,cream ,sauce or milk to moisten1 cover with crumbs1 dot with butter1 and bake until brown4 ,,greek ,,spaghetti ,chop a small onion fine1 fry in butter1 and mix with a pound and a half of lean beef chopped fine and fried in butter1 highly seasoned with black and white pepper4 ,fill a baking-dish with alternate layers of the meat and boiled spaghetti1 seasoning each layer with grated ,parmesan cheese4 ,bake until brown4 ,,boiled ,,spinach ,cook a peck of well-washed spinach1 uncovered1 with a cupful of boiling water for ten minutes4 ,drain1 pressing out all the liquid4 ,chop fine1 rub through a sieve1 season with salt1 pepper1 butter and sugar1 and moisten with stock1 gravy1 ,brown ,sauce1 or ,cream ,sauce4 ,garnish with hard-boiled eggs or croutons4 ,it may be reheated without chopping and seasoned with salt1 pepper1 butter1 and vinegar4 ,,buttered ,,spinach ,cook two quarts of spinach according to directions previously given4 ,drain1 and serve with melted butter2 or1 chop fine1 press out all the liquid1 reheat in ,cream ,sauce1 season with a little grated nutmeg and at the last add two tablespoonfuls of butter4 ,,boiled ,,squash ,peel1 remove the seeds1 boil until tender1 drain1 and serve with melted butter or ,white ,sauce2 or1 peel1 seed1 and quarter a squash1 and cook in stock to cover1 seasoning with salt1 pepper1 butter1 and a little sugar4 ,or cook it in milk1 seasoning with salt1 pepper1 and powdered mace4 ,,boiled ,,summer ,,squash ,cut into small pieces and cook for an hour in boiling water1 then drain and mash1 seasoning with salt1 pepper1 and butter4 ,moisten with a little cream1 and serve4 ,,creamed ,,squash ,steam or boil small pieces of squash1 drain1 and reheat in ,cream ,sauce4 ,,fried ,,summer ,,squash ,cut the squash in slices1 dredge with seasoned flour1 and saute in butter or dip in crumbs1 then in egg and crumbs1 and fry in deep fat4 ,it may be parboiled for five minutes before frying2 or1 prepare according to directions given for ,fried ,eggplant4 ,,roasted ,,squash ,peel and cut into long strips4 ,cook in the pan with a roast1 basting with the drippings4 ,,broiled ,,tomatoes ,peel and slice large tomatoes1 season with salt and pepper1 and broil1 basting with oil2 or1 dip in seasoned crumbs or corn-meal before broiling4 ,sprinkle with minced parsley if desired4 ,,broiled ,,tomatoes ,,with ,,sauce ,season ,cream ,sauce with a little mace1 and salt and pepper to taste4 ,when smooth and thick add a well-beaten egg and pour it over broiled tomatoes2 or1 serve broiled tomatoes with highly seasoned melted butter mixed with lemon-juice4 ,,baked ,,tomatoes ,peel the tomatoes and put into a baking-dish4 ,sprinkle thickly with sugar and bake until the sugar has become a thick syrup2 or1 stuff tomato shells with seasoned crumbs1 dot with butter1 and sprinkle with sugar and bake4 ,,baked ,,tomatoes ,a ,,la ,,creole ,peel and cut in two1 three large tomatoes4 ,chop fine a green pepper and an onion and spread over the tomato4 ,sprinkle with salt1 dot with butter1 and bake1 basting with the pan-gravy4 ,add half a cupful of cream or milk to the pan-gravy1 thicken it with flour cooked in butter1 and pour the sauce over the tomatoes4 ,serve on toast4 ,,creamed ,,baked ,,tomatoes ,make a ,cream ,sauce1 seasoning with celery salt and onion-juice4 ,put a tablespoonful of the sauce into a ramekin1 add a small peeled tomato1 and cover with the sauce4 ,spread buttered crumbs over the top and bake in a pan of boiling water for half an hour4 ,serve in the ramekins4 ,,curried ,,tomatoes ,chop fine an onion and an apple and fry in butter1 seasoning highly with curry powder4 ,moisten with stock or gravy and spread on fried or baked tomatoes4 ,,devilled ,,tomatoes ,mix together the mashed yolks of three hard-boiled eggs1 a teaspoonful each of powdered sugar and made mustard1 and a pinch each of salt and cayenne4 ,add three tablespoonfuls of butter and1 gradually1 three tablespoonfuls of vinegar or lemon-juice4 ,bring to the boil1 add two eggs well-beaten1 and cook in a double boiler until thick4 ,pour over fried or boiled tomatoes and serve2 or serve with a ,maitre d',hotel ,sauce made hot with mustard and cayenne4 ,,escalloped ,,tomatoes ,put sliced tomatoes in layers in a baking-dish1 seasoning with salt1 pepper1 and dots of butter1 and onion-juice if desired1 alternating with crumbs4 ,have the top layer of crumbs and butter4 ,a cupful of stock may be poured over4 ,cover and bake until well done then uncover and brown4 ,a little sugar may be added to the seasoning2 or1 season each layer of tomatoes with minced onion and grated cheese and have crumbs on top4 ,green tomatoes may be used1 or drained canned tomatoes4 ,,escalloped ,,tomatoes ,,and ,,onions ,fill a buttered baking-dish with alternate layers of sliced tomatoes and fried or parboiled sliced onions1 seasoning each layer with salt1 pepper1 and butter1 and sprinkling with crumbs4 ,cover with crumbs1 dot with butter1 and bake for forty-five minutes4 ,sprinkle with grated cheese if desired4 ,,fried ,,tomatoes ,,with ,,cream ,cut six large tomatoes in half1 and saute the cut side in butter or drippings4 ,take up the tomatoes and cook a tablespoonful of flour in the fat4 ,add half a cupful of hot milk and cook to a thick sauce1 seasoning with salt and cayenne4 ,pour over the tomatoes1 and serve4 ,,fried ,,green ,,tomatoes ,slice green tomatoes and soak for ten minutes in cold salted water4 ,drain1 sprinkle with sugar1 dip in corn-meal1 and fry in hot fat4 ,season to taste4 ,,fried ,,tomatoes ,,with ,,onions ,slice onions and green tomatoes thin and fry in drippings4 ,,fried ,,tomatoes ,,and ,,peppers ,seed and shred six green peppers and slice three tomatoes4 ,fry in olive-oil with a chopped onion and a bean of garlic and serve on toast4 ,,stewed ,,tomatoes ,,with ,,cheese ,stew fresh tomatoes and add a cupful of grated ,american cheese and three eggs well-beaten4 ,it will be richer if the tomatoes are cooked in stock4 ,,stewed ,,tomatoes ,,and ,,celery ,stew a can of tomatoes with two or three stalks of celery cut fine4 ,thicken with flour cooked in butter and season with salt1 pepper1 butter1 sugar1 and a little cinnamon or nutmeg4 ,,stuffed ,,tomatoes ,mix the scooped-out tomato pulp with bread soaked in milk and season with minced parsley1 grated onion1 salt1 and pepper4 ,add a few chopped mushrooms if desired and a little chopped cooked meat4 ,fill the tomato shells1 dot with butter1 and bake4 ,,spanish ,,tomatoes ,chop two onions fine and fry in butter1 then add a can of tomatoes and a small can of ,spanish peppers chopped fine4 ,cook for five minutes1 season with salt1 then pour into a baking-dish1 cover with buttered crumbs1 and bake for forty-five minutes4 ,green peppers may be used instead of the ,spanish peppers4 ,,boiled ,,turnips ,peel and quarter young turnips and cook in boiling salted water to cover with four or five slices of bacon1 changing the water once and adding a little sugar to the seasoned water4 ,reheat in ,cream ,sauce and serve with the bacon as a garnish4 ,,baked ,,turnips ,peel and parboil small turnips1 drain and put into a baking-pan with beef stock to reach to half their height4 ,sprinkle with salt1 pepper1 and sugar1 dot with butter1 cover1 and bake until done basting occasionally with the stock4 ,,browned ,,turnips ,peel1 slice1 boil until tender1 drain1 and saute in butter1 sprinkling with salt1 pepper1 and sugar4 ,,creamed ,,turnips ,cut boiled turnips into dice1 reheat in a ,cream or ,white ,sauce1 season with salt1 pepper1 and sugar1 and serve on toast4 ,add a little grated nutmeg if desired4 ,brown ,sauce may be used also4 ,,turnips ,,and ,,carrots ,cook separately diced carrots and turnips1 then1 mix and season with salt1 pepper1 butter1 and minced parsley2 or1 mix with ,cream or ,white ,sauce4 ,,glazed ,,turnips ,boil small peeled turnips in rich stock to cover1 adding a pinch of sugar4 ,drain1 reduce the sauce by rapid boiling1 and brown the turnips in the oven1 basting with the stock4 ,,turnips ,,in ,,brown ,,sauce ,peel1 slice1 and boil until tender in salted water1 drain1 saute in butter1 and pour over a ,brown ,sauce4 ,season with salt1 pepper1 sugar1 and mace4 ,,baked ,,bananas ,peel and quarter four bananas and put into a buttered baking-dish with eight tablespoonfuls of water1 four of sugar1 four teaspoonfuls each of melted butter and lemon-juice1 and a sprinkle of salt4 ,bake slowly for half an hour1 or less1 basting frequently4 ,the lemon-juice may be omitted4 ,,fried ,,bananas ,peel1 slice lengthwise1 season with salt1 dredge with flour1 and fry in oil or butter1 or dip in egg and crumbs1 or cut in two crosswise1 dip in egg and seasoned crumbs1 put on ice for two hours1 and fry in deep fat4 ,sprinkle with lemon-juice if desired4 ,,curry ,,of ,,vegetables ,mix one cupful each of cooked carrots and turnips cut into dice1 one-half can of peas1 and one cupful of cooked lima or kidney beans4 ,reheat in ,brown ,sauce1 seasoning with minced onion1 curry powder1 a pinch of sugar1 and a little vinegar4 ,add a cupful and a half of cooked potatoes cut into dice1 simmer for twenty minutes1 and serve in a border of boiled rice4 ,,gnocchi ,bring to the boil a cupful of water and a tablespoonful of butter4 ,add sifted flour to make a batter and a pinch each of salt1 pepper1 and grated nutmeg4 ,add a heaping tablespoonful of grated ,parmesan cheese and stir constantly until the mixture leaves the sides of the pan4 ,take from the fire and stir in one at a time three unbeaten eggs4 ,drop by spoonfuls into boiling water and simmer until firm4 ,drain1 put into a buttered baking-dish1 season with grated cheese and melted butter1 and pour over a ,cream or ,bechamel ,sauce1 thickened with the yolks of three eggs4 ,sprinkle with crumbs and grated cheese1 bake until brown1 and serve in the same dish4 ,,creamed ,,kohlrabi ,peel1 slice1 and soak the kohlrabi in cold water for half an hour4 ,drain1 cover with cold water1 and cook until tender4 ,drain and pour over a ,cream ,sauce to which has been added the well-beaten yolk of an egg4 ,,polenta ,boil a quart of white stock with two tablespoonfuls of butter and sprinkle in slowly1 enough corn-meal to make a thick mush4 ,take from the fire1 add four tablespoonfuls each of butter and grated ,parmesan cheese and a tablespoonful of beef extract4 ,mould in small cups1 turn out1 sprinkle with crumbs and cheese1 and bake1 basting with melted butter4 ,,indian ,,pilau ,wash a cupful of rice thoroughly1 throw into fast boiling water1 boil for twenty minutes1 and drain4 ,a tablespoonful of butter may be added to the water4 ,season with salt and pepper1 add a heaping tablespoonful of butter1 and garnish with hard-boiled eggs and fried onions4 ,,vegetables ,a ,,la ,,jardiniere ,mix half a can of ,french peas and one cupful each of diced cooked carrots and turnips4 ,reheat in a well-buttered ,bechamel ,sauce4 ,season with salt and pepper and add a little sugar if desired4 ,,thirty ,,simple ,,sauces ,,allemande ,,sauce ,put two cupfuls of white stock into a saucepan with half a dozen mushrooms1 chopped fine1 a two-inch strip of lemon-peel1 salt and pepper to season1 and a teaspoonful of minced parsley4 ,simmer for an hour and strain4 ,thicken with a teaspoonful of flour rubbed smooth in a little cold stock or water1 take from the fire1 and add the yolks of three eggs beaten with the juice of half a lemon4 ,reheat1 but do not boil4 ,take from the fire and add a tablespoonful of butter4 ,,bearnaise ,,sauce ,bring to the boil two tablespoonfuls each of vinegar and water4 ,simmer in it for ten minutes a slice of onion4 ,take out the onion and add the yolks of three eggs beaten very light4 ,take from the fire1 add salt and pepper to season1 and four tablespoonfuls of butter beaten to a cream4 ,the butter should be added in small bits4 ,,quick ,,bearnaise ,,sauce ,beat the yolks of four eggs with four tablespoonfuls of oil and four of water4 ,add a cupful of boiling water and cook slowly until thick and smooth4 ,take from the fire1 and add minced onion1 capers1 olives1 pickles1 and parsley1 and a little tarragon vinegar4 ,,bechamel ,,sauce ,cook together two tablespoonfuls each of butter and flour1 add two cupfuls of white stock and cook until thick1 stirring constantly4 ,season with salt1 pepper1 and grated nutmeg4 ,,brown ,,sauce ,brown two tablespoonfuls of flour in butter4 ,add two cupfuls of milk or cream and cook until thick1 stirring constantly4 ,season to taste4 ,,brown ,,butter ,,sauce ,,or ,,beurre ,,noir ,melt butter in a frying-pan and cook until brown1 taking care not to burn4 ,take from the fire and add lemon-juice or vinegar1 and salt and pepper to season4 ,serve hot4 ,,butter ,,sauce ,beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice4 ,cook in a double boiler until thick1 seasoning with salt1 cayenne1 and onion-juice4 ,add half a cupful of butter1 cut into small pieces1 take from the fire1 and serve4 ,,caper ,,sauce ,add two or three tablespoonfuls of capers to two cupfuls of ,drawn-,butter ,sauce4 ,,cheese ,,sauce ,add half a cupful of grated cheese to two cupfuls of ,cream or ,drawn-,butter ,sauce4 ,,colbert ,,sauce ,put into a saucepan one cupful of ,espagnole ,sauce1 two tablespoonfuls of beef extract1 the juice of a lemon1 red and white pepper and minced parsley to season1 and half a cupful of butter in small bits4 ,heat1 but do not boil1 and serve at once4 ,,cream ,,sauce ,cook together one tablespoonful of butter and two of flour4 ,add two cupfuls of cream or milk and cook until thick1 stirring constantly4 ,season with salt and pepper4 ,,curry ,,sauce ,fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder4 ,mix thoroughly1 add one cupful of cold water1 and cook until thick1 stirring constantly4 ,take from the fire1 season with salt and onion-juice1 and serve hot4 ,,drawn-,,butter ,,sauce ,cook to a smooth paste two tablespoonfuls of butter and two of flour4 ,add two cupfuls of cold water and cook until thick1 stirring constantly4 ,season with salt and pepper4 ,,dutch ,,sauce ,cook together one tablespoonful each of flour and butter1 add one cupful of white stock1 and cook until thick1 stirring constantly4 ,season with salt and pepper1 take from the fire1 and add the yolks of three eggs beaten with half a cupful of cream4 ,cook in a double boiler for three minutes1 take from the fire1 add a tablespoonful of lemon-juice1 and strain4 ,,duxelles ,,sauce ,cook in butter one cupful of chopped mushrooms and one tablespoonful each of minced onion and parsley4 ,add to one pint of ,spanish ,sauce and serve4 ,,egg ,,sauce ,add one-half cupful of sliced or chopped hard-boiled eggs to two cupfuls of ,drawn-,butter ,sauce or sufficient melted butter4 ,,hollandaise ,,sauce ,beat half a cupful of butter to a cream and add gradually the well-beaten yolks of two eggs1 the juice of half a lemon1 and pepper and salt to season4 ,cook over boiling water until it begins to thicken1 beating with an egg beater4 ,serve as soon as it is of the proper consistency4 ,add a little boiling water if it is too thick4 ,,italian ,,sauce ,fry a chopped onion in butter with a teaspoonful of minced parsley and two tablespoonfuls of chopped mushrooms4 ,add one cupful of white stock and boil for ten minutes4 ,thicken with a small spoonful each of butter and flour cooked together1 take from the fire1 and add a tablespoonful of butter and a little lemon-juice4 ,,madeira ,,sauce ,add four tablespoonfuls of mushroom liquor and a wineglassful of ,madeira to ,italian ,sauce4 ,,maitre ,d',,hotel ,,sauce ,work into half a cupful of butter all the lemon-juice it will take1 and add a teaspoonful or more of minced parsley2 or1 melt the butter without burning1 take from the fire1 add the juice of half a lemon and a teaspoonful of minced parsley4 ,,mint ,,sauce ,chop fresh mint1 or use dried mint1 which is equally good4 ,cover with good cider vinegar and add enough granulated sugar to neutralize part of the acid4 ,let stand for several hours before using4 ,,mushroom ,,sauce ,add the desired quantity of chopped canned mushrooms to ,white1 ,cream1 ,brown1 or ,drawn-,butter ,sauce1 using the can liquor for part of the liquid4 ,,parsley ,,sauce ,boil two large bunches of parsley in water to cover for five minutes4 ,strain the water1 and thicken with a tablespoonful each of butter and flour cooked together4 ,season with salt1 pepper1 and grated nutmeg1 take from the fire1 add the yolks of two eggs beaten with a little vinegar1 three tablespoonfuls of butter in small bits1 and a little minced parsley4 ,,piquante ,,sauce ,brown three small spoonfuls of flour in butter1 add two cupfuls of stock1 and cook until thick1 stirring constantly4 ,season with salt and cayenne4 ,chop a small onion fine and cook it until tender in four tablespoonfuls of vinegar with a teaspoonful of sugar4 ,put into the sauce with two tablespoonfuls each of chopped capers and cucumber pickles4 ,heat thoroughly and serve4 ,,remoulade ,,sauce ,mix together the yolks of two hard-boiled eggs1 the yolk of one raw egg1 a pinch each of salt and pepper1 and a teaspoonful of mustard4 ,set the bowl into a pan of ice and add gradually a cupful of olive-oil1 beating constantly4 ,when smooth and thick1 add three tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of minced parsley4 ,,tartar ,,sauce ,chop fine a teaspoonful each of pickles1 parsley1 olives1 and capers4 ,mix with very stiff ,mayonnaise4 ,a little grated onion may be added if desired4 ,,tomato ,,sauce--,i ,fry a chopped onion and half a clove of garlic in butter4 ,add half a cupful of water1 a teaspoonful of beef extract1 a cupful of canned tomatoes1 and three or four dried mushrooms soaked and chopped4 ,simmer until smooth and thick1 run through a sieve1 and serve4 ,,tomato ,,sauce--,,ii ,brown a tablespoonful of flour in butter1 add a cupful of stewed tomatoes1 and salt1 pepper1 grated onion1 powdered cloves1 and mace to season4 ,cook until smooth and thick1 stirring constantly1 rub through a sieve1 and serve4 ,,tomato ,,sauce--,,iii ,chop together capers1 pickles1 onion1 and olives4 ,there should be half a cupful in all4 ,add one-half cupful of stewed and strained tomatoes1 a teaspoonful each of made mustard and sugar1 and salt and cayenne to season highly4 ,serve very hot4 ,,tomato ,,cream ,,sauce ,cook together for ten minutes one cupful of tomatoes1 a slice of onion1 two cloves1 two pepper-corns1 a stalk of celery1 and a bit of bay-leaf4 ,rub through a sieve and thicken with three small spoonfuls of flour cooked in butter4 ,season with salt1 paprika1 and sugar1 add one cupful of hot cream1 bring to the boil1 add a pinch of soda1 and serve4 ,,veloute ,,sauce ,cook together three small spoonfuls each of butter and flour1 add one cupful of white stock and one quarter cupful of cream4 ,cook until thick1 stirring constantly4 ,season with salt1 cayenne1 grated nutmeg1 and minced parsley4 ,simmer for an hour1 strain and serve4 ,,vinaigrette ,,sauce ,beat together four tablespoonfuls of olive-oil and one tablespoonful of vinegar with salt and red pepper to season4 ,chop fine a little parsley1 onion1 and sweet pickle1 or capers1 and mix with the sauce4 ,serve with cold meat4 ,,salads ,,salads ,,and ,,dressings ,,french ,,dressing ,put a pinch each of salt and paprika into a small bowl4 ,rub the inside of the bowl with cut garlic if desired4 ,put in four tablespoonfuls of the best olive-oil and stir until the salt is dissolved4 ,add one tablespoonful of vinegar and stir and beat until no separate globules of oil are visible4 ,cider vinegar or any of the flavored vinegars may be used4 ,sometimes three tablespoonfuls of oil are used to one of vinegar4 ,,seasonings ,,for ,,french ,,dressing ,to ,french dressing made according to directions given above may be added at discretion anchovy essence1 anchovy paste1 celery salt1 celery pepper1 chilli pepper1 curry powder1 pounded cardamon seed1 minced chervil1 minced chives1 chutney1 capers1 grated cheese1 caviare1 minced garlic1 onion1 horseradish1 mustard1 either made or dry1 ,worcestershire ,sauce1 mushroom1 walnut1 or tomato catsup1 mint1 parsley1 thyme1 savory1 sage1 marjoram1 tarragon1 minced olives or pickles1 shrimp essence1 sardine paste1 chopped truffles or pimentos4 ,,french ,,dressing ,,for ,,fruit ,,salads ,prepare according to directions given for ,french dressing1 using lemon-juice or wine instead of vinegar and omitting the paprika4 ,fruit-juice1 claret1 white wine1 port1 sherry1 ,madeira1 ,rhine wine1 and lime-juice are all used in dressing for fruit salads4 ,if additional seasoning is desired1 add powdered cinnamon1 nutmeg1 ginger or mace1 or chopped candied fruits4 ,for some salads sweet wine may be used in the dressing4 ,,mayonnaise ,put an earthen bowl into a larger one containing cracked ice4 ,break into it the yolks of two fresh eggs1 add a pinch each of salt and paprika1 and half a teaspoonful or more of dry mustard4 ,mix thoroughly and add oil drop by drop at first4 ,a clear spot forming upon the egg is the test of the proper quantity of oil4 ,use a silver teaspoon for mixing and beat constantly4 ,if the ,mayonnaise should curdle1 put it on the ice for an hour1 or add a few drops of lemon-juice4 ,when a cupful or more of oil has been used and the dressing is stiff enough to cut with a knife1 add the juice of half a lemon1 or more1 according to taste4 ,cover with paraffine paper and keep on ice until ready to serve4 ,for fruit salads1 omit the mustard and pepper and at the last fold in a little cream whipped solid4 ,veal or chicken jelly may also be mixed with ,mayonnaise4 ,chopped sweet herbs1 pickles1 olives1 capers1 onions1 garlic1 shrimp paste1 horseradish and caviare are used to season ,mayonnaise4 ,chopped olives1 pickles1 and capers1 with a little onion or garlic1 if desired1 make ,tartar ,sauce when added to ,mayonnaise4 ,,boiled ,,dressing--,i ,bring half a cupful of vinegar to the boil1 with two teaspoonfuls of sugar1 half a teaspoonful each of salt and mustard1 and a dash of pepper4 ,thicken with one-fourth cupful of butter creamed with a teaspoonful of flour1 and cook until smooth and thick1 stirring constantly4 ,take from the fire1 and add the yolk of an egg well-beaten4 ,cool1 and if desired add a cupful of sweet or sour cream or buttermilk4 ,,boiled ,,dressing--,,ii ,beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful each of salt and mustard4 ,add gradually half a cupful of melted butter or oil1 the beaten whites of the eggs1 and half a cupful of lemon-juice or vinegar4 ,cook in a double boiler until it thickens1 stirring constantly4 ,,cream ,,dressing ,beat two eggs until light1 add a teaspoonful of sugar1 a teaspoonful of butter1 three tablespoonfuls of vinegar1 with salt1 mustard1 and cayenne to season4 ,cook until thick in a double boiler1 stirring constantly1 and adding gradually four tablespoonfuls of boiling tarragon vinegar4 ,take from the fire1 cool1 and add a cupful of whipped cream just before serving4 ,,sour-,,cream ,,dressing ,mix one cupful of thick sour cream with two tablespoonfuls each of lemon-juice and vinegar1 one tablespoonful of sugar1 a teaspoonful each of salt and mustard1 and pepper to taste4 ,,egg ,,dressing ,beat three eggs1 add gradually two tablespoonfuls of oil1 a teaspoonful of sugar1 and salt1 white pepper1 and cayenne to season4 ,add half a cupful of boiling vinegar1 mix thoroughly1 and cook in a double boiler until thick4 ,,german ,,salad ,,dressing ,mix half a cupful of sour cream with a tablespoonful of sugar1 a dash of pepper1 a teaspoonful each of salt and mustard1 two tablespoonfuls of bacon fat1 and half a chopped onion cooked in half a cupful of boiling vinegar4 ,,club ,,dressing ,chop very fine two hard-boiled eggs1 two pimentos1 half a small onion1 a small bunch of chives1 and one small root of garlic4 ,it cannot be too fine4 ,rub to a paste with a spoon1 add six tablespoonfuls of oil1 two of tarragon vinegar1 and salt and paprika to season4 ,,curry ,,dressing ,rub the yolk of a hard-boiled egg smooth with four tablespoonfuls of oil1 one tablespoonful of tarragon vinegar1 and a pinch of curry powder4 ,,ravigote ,,dressing ,put into a double boiler the well-beaten yolks of two eggs and a tablespoonful of butter4 ,cook until it begins to thicken1 then add another tablespoonful of butter and cook to a cream4 ,season with minced chives1 chervil1 tarragon1 and parsley4 ,,fish ,,salads ,,anchovy ,,and ,,egg ,,salad ,rub a salad bowl with cut garlic and fill with crisp lettuce leaves4 ,put anchovies and sliced hard-boiled eggs on top and serve with ,french dressing4 ,,anchovy ,,and ,,pepper ,,salad ,skin and bone six anchovies and chop very fine4 ,mix with a ,spanish onion sliced very thin1 two shredded sweet ,spanish peppers1 and a slice of bread cut into dice4 ,mix with ,french dressing and serve on lettuce or cress1 adding more bread if desired4 ,,clam ,,and ,,celery ,,salad ,cut clams into small pieces1 season with onion-juice1 mix with shredded lettuce or celery1 and serve on lettuce with ,french dressing or ,mayonnaise4 ,either cooked or raw clams may be used4 ,,sardine ,,salad--,i ,arrange on a bed of lettuce1 sardines and shrimps1 alternately4 ,season with minced onion1 chopped pickle1 capers1 and hard-boiled eggs4 ,pour over ,french dressing1 season with tomato catsup1 and serve cold4 ,,sardine ,,salad--,,ii ,bone and flake drained sardines and put on tissue paper until the oil is absorbed4 ,mix with three times the quantity of finely cut celery and marinate in ,french dressing4 ,drain and serve on lettuce or cress with ,mayonnaise4 ,,shrimp ,,salad ,mix cooked flaked shrimps with finely shredded lettuce and ,french dressing4 ,garnish with spoonfuls of ,mayonnaise4 ,,shrimp ,,and ,,asparagus ,,salad ,mix two cupfuls of cold cooked asparagus cut into short lengths with one cupful of cooked flaked shrimps4 ,serve with ,french dressing to which the pounded yolks of three hard-boiled eggs have been added4 ,,vegetable ,,salads ,,artichoke ,,salad ,remove the chokes and inner leaves from boiled artichokes1 sprinkle with minced parsley1 and serve with ,french dressing4 ,,asparagus ,,salad ,mix cold cooked asparagus tips with diced or sliced cucumbers and serve on lettuce with ,mayonnaise4 ,,asparagus ,a ,,la ,,vinaigrette ,serve cold boiled asparagus or the bleached canned asparagus on lettuce with ,french dressing to which have been added chopped olives1 pickles1 and capers4 ,onion and mustard may be added to the seasoning4 ,,bean ,,salad--,i ,season cold cooked beans with tomato catsup and mix with half the quantity of finely cut celery4 ,sprinkle with minced chives and capers and serve very cold on lettuce with ,french dressing4 ,,bean ,,salad--,,ii ,mix equal quantities of finely cut celery and cooked wax beans and serve on lettuce with ,mayonnaise4 ,,bean ,,salad--,,iii ,mix cold cooked lima beans with crisp lettuce1 sprinkle with chopped mint and serve with ,french dressing or ,mayonnaise4 ,,beet ,,salad--,i ,slice six cold boiled beets and one ,spanish onion4 ,serve on crisp lettuce with ,french dressing4 ,,beet ,,salad--,,ii ,fill a salad bowl nearly full of crisp lettuce and cover with sliced boiled beets and hard-boiled eggs4 ,season with grated onion and pour over a ,french dressing which has been seasoned with minced garlic and tomato catsup4 ,,brussels ,,sprouts ,,salad ,chop separately onion1 olives1 walnuts1 and capers4 ,mix and blend to a smooth paste with lemon-juice4 ,spread over cold cooked ,brussels sprouts4 ,mix thoroughly and serve with ,mayonnaise4 ,,cabbage ,,salad--,i ,marinate shredded cabbage in ,french dressing1 drain1 and serve on lettuce with ,mayonnaise4 ,,cabbage ,,salad--,,ii ,mix two cupfuls of shredded cabbage with half as much celery and season with minced chives and tomato catsup or ,tabasco ,sauce4 ,serve on lettuce with ,french or ,mayonnaise dressing4 ,,carrot ,,salad--,i ,boil young carrots in water to which a little sugar may be added4 ,drain1 cool1 cut up1 and serve on lettuce with ,french dressing or ,mayonnaise4 ,,carrot ,,salad--,,ii ,mix diced cooked carrots with lettuce and serve with ,french dressing1 sprinkling with minced cress1 chervil1 chives1 or parsley4 ,,cauliflower ,,salad--,i ,mix cooked cauliflower flowerets with ,mayonnaise and serve in red-pepper shells on lettuce with ,mayonnaise on top4 ,,cauliflower ,,salad--,,ii ,marinate cooked cauliflower flowerets in ,french dressing1 drain1 and serve on lettuce with ,mayonnaise4 ,garnish with diced cooked carrots or beets4 ,,celery ,,salad--,i ,shred crisp celery very fine and serve with ,french dressing or ,mayonnaise4 ,,celery ,,salad--,,ii ,mix finely cut celery with sliced sour apple cut into small bits and serve on lettuce with ,mayonnaise4 ,,celery ,,salad--,,iii ,cut into small bits a large bunch of celery and three-fourths pound of blanched almonds4 ,serve on lettuce with ,mayonnaise4 ,,chickory ,,salad ,fill a salad bowl with well trimmed chickory and serve with ,french dressing seasoned with onion-juice4 ,,chiffonade ,,salad ,mix one cupful each of shredded lettuce1 celery1 and chickory1 and one teaspoonful each of chopped beets1 onion1 parsley1 tarragon1 and sweet red pepper4 ,serve with crisp lettuce and ,french dressing1 garnishing with sliced tomatoes4 ,,cress ,,salad--,i ,mix watercress1 lettuce1 sliced tomatoes1 cucumbers1 and onion with shredded green pepper and celery4 ,serve with ,french dressing and garnish with sliced hard-boiled eggs4 ,,cress ,,salad--,,ii ,cut thin slices of sour apples and hard-boiled eggs into bits and mix with watercress4 ,serve with ,french dressing4 ,,cucumber ,,salad--,i ,slice cucumbers thin1 and soak in cold salted water until wilted4 ,drain1 rinse1 wipe very dry1 and serve with ,french dressing or with thick sour cream seasoned highly with black pepper4 ,,cucumber ,,salad--,,ii ,mix one cupful of diced cucumbers with two cupfuls of finely cut celery and half a can of drained mushrooms4 ,add three chopped hard-boiled eggs and serve on lettuce with ,mayonnaise4 ,,cucumber ,,salad--,,iii ,cut three cucumbers into dice4 ,mix with one cupful of finely cut olives1 three hard-boiled eggs1 and three-fourths cupful of broken pecans or ,english walnuts4 ,serve on lettuce with ,mayonnaise4 ,pickled nasturtium seeds or ,french peas may be added4 ,,cucumber ,,jelly ,,salad ,slice two cucumbers and cook until soft in water to cover1 with a slice of onion and salt and pepper to season4 ,take from the fire1 and add half a package of soaked and dissolved gelatine4 ,line a mould with thin slices of cucumber1 fill with the jelly1 and chill4 ,serve on lettuce with either ,french dressing or ,mayonnaise4 ,,endive ,,salad ,fill a salad bowl with small crisp leaves of endive and serve with ,french dressing or ,mayonnaise4 ,sprinkle with minced chives if desired4 ,,lettuce ,,salad--,i ,quarter crisp heads of lettuce and serve individually with ,mayonnaise4 ,,lettuce ,,salad--,,ii ,cut head lettuce in quarters1 sprinkle with minced chives and parsley1 and serve with ,french dressing which may be seasoned with onion or garlic4 ,,mushroom ,,salad ,cut canned mushrooms into small pieces and serve on lettuce with ,french dressing1 sprinkling with minced chives and parsley4 ,,onion ,,salad--,i ,slice peeled ,spanish onions very thin1 crisp in ice-water1 drain1 wipe dry1 and serve on lettuce with ,french dressing1 sprinkling with minced parsley if desired4 ,,onion ,,salad--,,ii ,mix sliced ,spanish onion with twice the quantity of sliced and broken sour apples4 ,mix with ,mayonnaise and serve on lettuce4 ,,pimento ,,salad ,mix shredded pimentos with quartered hard-boiled eggs1 sliced olives1 and pearl onions4 ,serve on lettuce with ,mayonnaise4 ,,pea ,,salad--,i ,mix cooked and drained peas with diced cooked carrots and finely cut celery4 ,serve on lettuce with ,mayonnaise4 ,,pea ,,salad--,,ii ,mix cooked peas with cut walnut meats1 marinate in ,french dressing1 drain1 and serve in lemon-cups on lettuce with a spoonful of ,mayonnaise on top4 ,,pepper ,,salad--,i ,chop a very small onion fine with twice the quantity of parsley4 ,add two small red peppers and eight sweet green peppers finely minced4 ,pour over a ,french dressing1 seasoning with a pinch of powdered sugar and a teaspoonful of salt4 ,serve ice-cold on lettuce leaves4 ,,pepper ,,salad--,,ii ,mix sliced ,spanish onions with seeded and sliced sweet green peppers and serve on lettuce with ,french dressing4 ,,pepper ,,salad--,,iii ,slice the tops from green peppers1 remove seeds and veins1 and soak in boiling water for fifteen minutes4 ,drain1 chill1 and fill with finely cut celery mixed with ,mayonnaise4 ,shredded cabbage may be used instead of the celery or mixed with it4 ,,potato ,,salad--,i ,mix diced cooked potatoes with one-fourth the quantity of diced boiled beets4 ,serve on lettuce with ,french dressing or ,mayonnaise1 garnishing with anchovies and small pickles1 or in a mould of aspic4 ,,potato ,,salad--,,ii ,mix two cupfuls of diced boiled potatoes with half a cupful of finely cut celery and an apple4 ,marinate in ,french dressing and serve ,mayonnaise separately if desired4 ,,potato ,,salad--,,iii ,mix sliced cold potatoes with finely cut pickled walnuts and chives or onions4 ,serve with ,french dressing1 seasoned slightly with sage4 ,,potato ,,salad--,,iv ,slice cold cooked potatoes and season with minced onion and parsley4 ,pour over a ,french dressing and let stand two hours on ice before serving4 ,serve very cold and pass ,mayonnaise if desired4 ,,potato ,,salad--,v ,mix half a cupful of vinegar1 one-fourth cupful of cold water1 two eggs well-beaten1 one tablespoonful of sugar1 and three tablespoonfuls of butter1 with salt and pepper to season4 ,cook until thick in a double boiler1 stirring constantly2 take from the fire1 cool1 and mix with a little cream4 ,an entire cupful of cream may be used if desired4 ,mix with sliced boiled potatoes1 seasoned with chopped onion and parsley4 ,,radish ,,salad ,mix sliced radishes with bits of sour apple1 marinate in ,french dressing1 drain1 and mix with ,mayonnaise4 ,serve on lettuce4 ,,radish ,,salad--,,ii ,slice crisp radishes and mix with minced chives or sliced spring onions and serve with ,french dressing4 ,,salsify ,,salad ,cook sliced salsify in salted and acidulated water with a bit of onion and a bay-leaf and a sprig of parsley4 ,drain1 marinate in ,french dressing1 and serve on cress or lettuce with ,mayonnaise4 ,garnish with minced parsley and sliced oranges4 ,,spinach ,,salad--,i ,mould cold cooked spinach in small cups4 ,turn out on lettuce1 garnish with hard-boiled eggs and bits of cooked ham or tongue4 ,serve with ,mayonnaise or ,french dressing4 ,,spinach ,,salad--,,ii ,season cooked chopped spinach with salt1 pepper1 oil1 and lemon-juice1 and mould in small moulds4 ,turn out on thin slices of cold boiled tongue and serve with ,tartar ,sauce4 ,,tomato ,,salad--,i ,peel and quarter large tomatoes and serve on lettuce with ,mayonnaise4 ,marinate first in ,french dressing if desired4 ,,tomato ,,salad--,,ii ,fill a salad bowl with alternate layers of sliced tomatoes and cucumbers and serve with ,french dressing or ,mayonnaise4 ,crisp lettuce may be added4 ,,tomato ,,salad--,,iii ,mix sliced tomatoes with lettuce and fresh ,roquefort cheese broken into small bits4 ,serve with lettuce and ,french dressing to which minced garlic has been added4 ,,stuffed ,,tomato ,,salad--,i ,mix equal quantities of diced cucumber1 tomato pulp1 and cooked peas with a few capers and a little chopped pickle4 ,add a little cooked chicken1 cut in dice1 mix with ,mayonnaise1 fill tomato-shells1 and serve on lettuce4 ,,stuffed ,,tomato ,,salad--,,ii ,chop cucumbers and mix with sweet green peppers1 seasoning with grated onion4 ,mix with thick ,mayonnaise1 fill tomato-shells1 and serve on lettuce with ,french dressing or ,mayonnaise4 ,,stuffed ,,tomato ,,salad--,,iii ,stuff tomato-shells with chopped celery and nuts1 which may be mixed with ,mayonnaise1 and serve on lettuce with ,mayonnaise4 ,,tomato ,,jelly ,,salad ,cook eight tomatoes with a slice of onion1 six cloves1 and salt and pepper to season4 ,rub through a sieve1 and add half a package of soaked and dissolved gelatine4 ,mould in small cups1 and serve on lettuce with ,mayonnaise4 ,or1 place small peeled tomatoes in moulds and fill with any desired aspic4 ,turn out and serve with ,mayonnaise4 ,yellow tomatoes may be used in the same way4 ,,waldorf ,,salad ,mix finely cut celery and apples with broken ,english walnuts4 ,serve on lettuce with ,mayonnaise1 or fill bright red apples from which the pulp has been removed4 ,,fruit ,,salads ,,alligator ,,pear ,,salad ,mix sliced alligator pears with sliced or quartered hard-boiled eggs and serve on lettuce with ,mayonnaise4 ,,apple ,,salad--,i ,slice the tops from large red apples and scoop out the pulp4 ,mix with finely cut celery1 broken ,english walnuts1 and ,mayonnaise made without mustard4 ,fill the apple shells1 put on the lids1 and serve on lettuce leaves4 ,,apple ,,salad--,,ii ,mix sliced boiled chestnuts with finely cut celery and apples4 ,serve on lettuce with ,french dressing made with lemon-juice4 ,,apple ,,salad--,,iii ,mix bits of apple with an equal quantity of orange pulp and add a few sliced maraschino cherries4 ,serve in the orange shells with ,mayonnaise made without mustard and whitened with whipped cream4 ,shredded pineapple may be added4 ,,apple ,,salad--,,iv ,mix finely cut apples1 celery1 and shredded green peppers with broken ,english walnuts1 blanched almonds1 or pecans4 ,serve on lettuce with ,mayonnaise made without mustard to which whipped cream has been added4 ,,apricot ,,salad ,peel and split apricots4 ,fill the hulls with chopped maraschino cherries and nuts and serve on lettuce with ,french dressing made with wine4 ,,banana ,,salad--,i ,peel one section from the skin of ripe bananas1 take out the pulp1 mix with ,french dressing made with lemon-juice1 fill the shells and serve on lettuce1 sprinkling with chopped nuts if desired4 ,mayonnaise may be used instead of ,french dressing4 ,,banana ,,salad--,,ii ,remove one section of the banana peel and scoop out the pulp4 ,mix with shredded orange or grapefruit1 seeded and peeled white grapes1 and a few broken nuts4 ,stoned cherries may be added if desired4 ,mix with ,mayonnaise made without mustard and serve on lettuce in the banana skins4 ,,cantaloupe ,,salad ,scoop out the pulp from ripe cantaloupes1 drain1 and mix with pounded ice4 ,serve in the shells immediately with ,french dressing made without mustard and whitened with whipped cream4 ,,cherry ,,salad--,i ,stuff maraschino cherries or white ,california canned cherries or large sweet cherries with blanched hazel nuts1 and serve ice cold on lettuce1 with ,mayonnaise made without mustard and whitened with whipped cream4 ,,cherry ,,salad--,,ii ,mix sliced black or maraschino cherries with shredded pineapple and blanched hazel nuts4 ,serve on lettuce with ,mayonnaise made without mustard and whitened with whipped cream4 ,,grape ,,salad--,i ,mix peeled and seeded white grapes with finely cut celery and broken walnut meats and serve on lettuce with ,french dressing made with lemon-juice1 or ,mayonnaise made without mustard and whitened with whipped cream4 ,,grape ,,salad--,,ii ,mix peeled and seeded white grapes with orange pulp1 finely cut celery1 and broken nuts4 ,or1 mix pineapple1 celery1 and pecans4 ,serve on lettuce with ,french dressing made with lemon-juice or wine1 or with ,mayonnaise made without mustard and whitened with whipped cream4 ,,grapefruit ,,salad--,i ,mix grapefruit pulp with broken ,english walnuts1 hickory nuts1 or pecans4 ,mix with ,mayonnaise made without mustard1 fill the grapefruit shells1 and serve on lettuce4 ,,grapefruit ,,salad--,,ii ,mix the pulp of three grapefruits and one large orange with two sliced bananas and half a cupful of maraschino cherries4 ,serve with ,french dressing made with lemon-juice or orange-juice1 or ,mayonnaise made without mustard and whitened with whipped cream4 ,garnish with white grapes1 or add peeled and seeded white grapes to the salad4 ,,grapefruit ,,salad--,,iii ,mix the pulp of one grapefruit with two cupfuls of diced apples and serve on lettuce with ,french dressing made with the grapefruit juice4 ,or1 mix the drained grapefruit pulp with broken ,english walnuts and serve in the shell with ,french dressing made of the juice1 or ,mayonnaise made without mustard4 ,garnish either salad with white grapes and nuts4 ,,macedoine ,,salad--,i ,mix peeled and seeded white grapes with equal quantities of strawberries1 raspberries1 sliced bananas1 oranges1 and pineapples1 any or all4 ,serve with ,french dressing made with wine1 or ,mayonnaise made without mustard1 adding whipped cream if desired4 ,,macedoine ,,salad--,,ii ,mix sliced bananas with maraschino cherries and season with sherry1 or mix pineapple1 oranges1 white grapes1 and plums1 and season with white wine4 ,serve on lettuce with ,french dressing made with lemon-juice1 or ,mayonnaise made without mustard and whitened with whipped cream4 ,,macedoine ,,salad--,,iii ,mix shredded pineapple and apples with finely cut strawberries1 bananas1 cherries1 peeled and seeded white grapes1 and bits of orange pulp4 ,add chopped almonds or peanuts and serve with ,french dressing made with lemon-juice4 ,,orange ,,salad--,i ,mix sliced oranges and bananas with broken ,english walnuts and serve on lettuce with ,mayonnaise made without mustard and whitened with whipped cream4 ,or1 use oranges1 bananas1 pineapple1 and peeled and seeded white grapes4 ,,orange ,,salad--,,ii ,mix shredded pineapple1 sliced bananas1 orange pulp1 and maraschino cherries4 ,season with sherry and serve on lettuce with ,mayonnaise made without mustard and whitened with whipped cream4 ,the cherries and bananas may be omitted4 ,,orange ,,salad--,,iii ,arrange thinly sliced oranges on cress1 sprinkle with chopped nuts and serve with ,french dressing made with lemon-juice1 or with ,mayonnaise made without mustard4 ,,orange ,,salad--,,iv ,arrange sliced oranges on lettuce and sprinkle with blanched and broken ,english walnuts4 ,a little chopped celery may be added4 ,serve with ,mayonnaise made without mustard and whitened with whipped cream4 ,,peach ,,salad--,i ,peel and split ripe peaches1 cover thickly with chopped almonds1 and serve on lettuce with ,french dressing made with orange juice1 or ,mayonnaise made without mustard and whitened with whipped cream4 ,,peach ,,salad--,,ii ,mix finely cut peaches with sliced bananas and serve on lettuce with ,mayonnaise made without mustard and whitened with whipped cream4 ,,pear ,,salad ,mix sliced pears with chopped candied ginger and serve on lettuce with ,mayonnaise made without mustard and mixed with a little whipped cream4 ,,pineapple ,,salad--,i ,cut off the top of a ripe pineapple and scoop out the pulp carefully4 ,cut it fine1 mix with sliced bananas and stoned cherries1 and with stiff ,mayonnaise made without mustard4 ,fill the pineapple shell and put on the top4 ,pass with it ,mayonnaise whitened with whipped cream4 ,,pineapple ,,salad--,,ii ,mix shredded pineapple with finely cut celery and broken ,english walnuts4 ,serve on lettuce with ,mayonnaise made without mustard and whitened with whipped cream4 ,,pineapple ,,salad--,,iii ,mix shredded pineapple with peeled and quartered tomatoes1 figs soaked in sherry and cut into dice1 and broken ,english walnut meats4 ,serve ice cold on lettuce with ,mayonnaise made without mustard and whitened with whipped cream4 ,,egg ,,salads ,,egg ,,salad--,i ,mix finely cut celery with the shredded whites of hard-boiled eggs4 ,mash the yolks to a smooth paste with sardines1 moistening with oil1 and shape into balls4 ,serve on lettuce with ,mayonnaise1 using the balls as a garnish4 ,,egg ,,salad--,,ii ,arrange quartered hard-boiled egg on lettuce and pour over ,mayonnaise mixed with salmon which has been rubbed to a smooth paste with a little oil4 ,caviare1 sardines1 or anchovy paste may be used instead of the salmon4 ,,egg ,,salad--,,iii ,cut fine three hard-boiled eggs and four stalks of celery4 ,serve on lettuce with ,french dressing or ,mayonnaise4 ,,cheese ,,and ,,nut ,,salads ,,cheese ,,salad--,i ,rub cottage cheese to a smooth paste with cream1 butter1 and salt4 ,rub a salad bowl with cut garlic and fill with chickory or endive4 ,add the cheese balls and quartered hard-boiled eggs1 with onion-juice to season4 ,serve with ,french dressing4 ,,cheese ,,salad--,,ii ,mix cottage cheese with chopped olives and make to a smooth paste with oil and lemon-juice1 seasoning with salt and paprika4 ,shape into balls and serve on lettuce or endive with ,french or ,mayonnaise dressing4 ,garnish with olives4 ,,cheese ,,salad--,,iii ,mix one cupful of broken ,american cheese1 three ,neufchatel cheeses cut into small pieces1 ten olives or pimolas sliced1 and three finely cut pimentos4 ,season with salt and paprika1 moisten with cream1 and serve on lettuce with ,french dressing to which grated horseradish has been added4 ,garnish with pimentos cut in fancy shapes4 ,,cheese ,,salad--,,iv ,mix two cream cheeses to a smooth paste with chopped nuts and minced parsley and roll into small balls4 ,arrange in nests of crisp lettuce and serve with ,mayonnaise4 ,,nut ,,salad ,mix equal parts of finely cut celery and apple with half the quantity of broken nuts1 using almonds1 peanuts1 pecans1 walnuts1 or salted almonds or peanuts4 ,serve on lettuce with ,mayonnaise made without mustard4 ,,almond ,,salad ,stone and chop six olives4 ,add half a cupful of blanched almonds cut fine and half a cupful of finely cut celery4 ,serve on lettuce with ,mayonnaise from which the mustard may be omitted1 and to which a little whipped cream may be added4 ,,chestnut ,,salad--,i ,shell and blanch large chestnuts and cook until soft4 ,cool and serve on lettuce with ,french dressing made with lemon-juice1 or with ,mayonnaise made without mustard4 ,serve very cold4 ,broken ,english walnuts may be added if desired4 ,,chestnut ,,salad--,,ii ,shell1 blanch1 and boil until tender one pint of chestnuts4 ,drain1 cool1 and serve on lettuce with ,french dressing made with lemon-juice4 ,dust with hard-boiled egg yolks rubbed through a sieve1 and garnish with shredded whites4 ,,chestnut ,,salad--,,iii ,mix boiled chestnuts with bananas and oranges1 or ,english walnuts with cheese and celery1 or with apples and figs1 or with cream cheese and figs1 or pecans with apples1 celery1 and cream cheese4 ,serve with ,french dressing made with wine or lemon-juice or with ,mayonnaise made without mustard and whitened with whipped cream4 ,,peanut ,,salad ,chop peanuts fine and mix to a smooth paste with ,mayonnaise4 ,spread on sliced tomatoes or fill tomato-shells and serve on lettuce4 ,,pecan ,,salad ,mix half a cupful each of broken pecans and chopped olives with one and one-half cupfuls of finely cut celery1 and half of a red or green pepper chopped fine4 ,serve on lettuce or in pepper-shells with ,mayonnaise4 ,,walnut ,,salad--,i ,mix equal quantities of finely cut celery and broken ,english walnuts or pecans and marinate in ,french dressing4 ,serve in a border of shredded lettuce and pass ,mayonnaise if desired4 ,,walnut ,,salad--,,ii ,mix two cupfuls of finely cut celery with the grated rind of an orange and a dozen chopped walnut meats4 ,mix with stiff mayonnaise made without mustard and serve in apple shells1 adding some of the apple pulp if desired4 ,serve on lettuce and pass mayonnaise4 ,,simple ,,desserts ,,blanc ,,mange ,thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it4 ,add a teaspoonful of salt1 and sugar and flavoring to taste4 ,mould1 chill1 and serve with a sauce made of a cupful of jam or jelly thoroughly mixed with the whites of three eggs beaten to a stiff froth4 ,,almond ,,blanc ,,mange ,thicken a quart of boiling milk with three tablespoonfuls of cornstarch rubbed smooth with a little cold milk4 ,add four tablespoonfuls of sugar1 a pinch of salt1 and a few drops of lemon extract4 ,when smooth and thick1 add half a cupful or more of split blanched almonds1 mould1 chill1 and serve with whipped cream1 sweetened and flavored to taste4 ,,cherry ,,blanc ,,mange ,stone a quart of cherries and stew1 sweetening heavily4 ,thicken with one level tablespoonful of cornstarch rubbed smooth with a little cold water1 and cook until smooth and thick1 stirring constantly4 ,mould1 chill1 and serve with sugar and cream4 ,other fruits may be used in the same way4 ,,chocolate ,,blanc ,,mange ,thicken a quart of milk with four level tablespoonfuls of cornstarch rubbed smooth with a little of it1 add a pinch of salt1 a teaspoonful of vanilla1 sugar to taste1 and a square of bitter chocolate grated and cooked to a smooth paste in a little boiling water4 ,cook1 while stirring1 until smooth and thick1 mould1 chill1 and serve with custard or whipped cream4 ,,cream ,,blanc ,,mange ,thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs4 ,take from the fire1 flavor to taste1 mould and chill4 ,make a custard of one and one-half cupfuls of milk1 the beaten yolks of two eggs1 two tablespoonfuls of sugar1 and flavoring to taste4 ,serve with the custard poured around the pudding4 ,,coffee ,,blanc ,,mange ,mix a cupful of very strong coffee with two cupfuls of boiling cream1 sweeten to taste and add half a package of gelatine which has been soaked and dissolved4 ,mould1 chill1 and serve with whipped cream4 ,,fruit ,,blanc ,,mange ,heat a quart of milk in a double boiler with half a cupful of cream and flavoring to taste4 ,add a package of gelatine which has been soaked and dissolved1 and mould in layers1 alternating with preserves or jam or crushed and sweetened fresh fruit4 ,chill and serve with a border of the fruit4 ,cover with whipped cream if desired4 ,cherries1 peaches1 strawberries1 bananas1 or pineapples may be used4 ,,peach ,,blanc ,,mange ,thicken two cupfuls of boiling milk with one tablespoonful of cornstarch rubbed smooth with a little cold water4 ,add two tablespoonfuls of sugar1 boil for five minutes1 while stirring1 take from the fire1 add a tablespoonful of butter and the yolks of four eggs well-beaten4 ,butter a baking-dish1 put in a pint of canned peaches1 pour the cornstarch over and bake in a quick oven for half an hour4 ,take from the fire and cover with a meringue made of the whites of eggs beaten to a stiff froth1 and sweetened to taste4 ,serve cold4 ,apples1 apricots1 cherries1 figs1 gooseberries1 plums1 pears1 pineapples1 quinces1 rhubarb1 and berries may be used in the same way4 ,,vanilla ,,blanc ,,mange ,sweeten a quart of boiling cream with a little syrup1 add half a package of gelatine which has been soaked and dissolved1 mould1 chill1 and serve with whipped cream4 ,,blueberry ,,cake ,cream a tablespoonful of butter with a cupful of sugar1 add an unbeaten egg and mix thoroughly4 ,add a cupful of milk1 and two and one-half cupfuls of flour sifted with three teaspoonfuls of baking-powder4 ,add a pinch of grated nutmeg and stir in lightly three cupfuls of blueberries4 ,turn into buttered pans and bake for thirty-five minutes in a hot oven4 ,,blueberry ,,tea-,,cakes ,sift two cupfuls of flour with a pinch of salt and two teaspoonfuls of baking-powder4 ,work into it a tablespoonful of butter1 add the yolk of an egg beaten with half a cupful of sugar1 and one cupful of milk4 ,fold in the stiffly beaten white of the egg and add a heaping cupful of blueberries1 which have been dredged with flour4 ,bake for half an hour in muffin pans4 ,sour milk may be used with half a teaspoonful of soda instead of the baking-powder4 ,,chocolate ,,cake ,beat the yolks of six eggs1 add a cupful of sugar1 and the grated rind and juice of half a lemon4 ,sift in half a cake of grated bitter chocolate1 a teaspoonful of baking-powder1 with a pinch each of cinnamon1 and clove1 and enough flour to make a thin batter4 ,fold in the stiffly beaten whites of the eggs and bake in layer-cake pans4 ,put together with currant jelly4 ,ice with frosting made of a beaten egg1 a cupful of powdered sugar1 and half a teaspoonful of vanilla4 ,,chocolate ,,cream ,,cake ,cream half a cupful of butter with one cupful of sugar1 add the stiffly beaten whites of four eggs1 and sift in one and one-half cupfuls of flour with a teaspoonful of baking-powder4 ,flavor with vanilla4 ,bake in a square tin4 ,boil one and one-half cupfuls of sugar with half a cupful of milk until the syrup makes a soft ball when dropped in cold water4 ,flavor with vanilla1 stir until thick1 spread on the cake and pour melted chocolate on top4 ,,cocoanut ,,cake ,cream half a cupful of butter with two cupfuls of sugar1 add the beaten yolks of five eggs1 a teaspoonful of vanilla1 one cupful of milk and four cupfuls of flour sifted with a teaspoonful of soda and two teaspoonfuls of cream tartar4 ,fold in the stiffly beaten whites of the eggs1 add a cupful of shredded cocoanut soaked soft in milk1 and bake in a moderate oven4 ,spread with boiled frosting1 sprinkling thickly with grated cocoanut4 ,,cream ,,cake ,beat three eggs with one and one-half cupfuls of powdered sugar1 add a tablespoonful of lemon-juice and half a cupful of cold water4 ,sift in two cupfuls of flour and two teaspoonfuls of baking-powder4 ,bake in layer-cake tins4 ,heat one and one-half cupfuls of milk in a double boiler4 ,beat together one tablespoonful of flour1 two-thirds cupful of sugar1 two eggs1 and a pinch of salt4 ,add gradually to the boiling milk1 stir1 and cook for fifteen minutes4 ,flavor to taste1 cool1 and put the cake together with the filling4 ,ice with any preferred frosting4 ,,coffee ,,cream ,,cake ,cream together half a cupful of butter and a cupful of sugar4 ,add half a cupful of milk and sift in half a cupful of cornstarch1 one and one-fourth cupfuls of flour1 half a teaspoonful of cream tartar and a pinch of soda4 ,fold in the stiffly beaten whites of three eggs and bake in buttered layer-cake tins for half an hour4 ,cook in a double-boiler one cupful of milk1 one cupful of strong coffee1 and a cupful of sugar4 ,thicken with the yolks of three eggs and three tablespoonfuls of flour rubbed smooth with a little cold milk4 ,stir while cooking4 ,take from the fire1 add two tablespoonfuls of butter1 and cool4 ,spread between the layers and ice with confectioner's sugar moistened with coffee4 ,,cream ,,puffs ,bring to the boil one cupful of water1 half a cupful of lard or butter1 and a pinch of salt4 ,add enough sifted flour to make a smooth thick paste1 sifting it in gradually and stirring it constantly4 ,take from the fire and add one at a time five unbeaten eggs1 beating thoroughly each time4 ,drop by spoonfuls on a buttered tin sheet and bake for twenty minutes in a moderate oven4 ,thicken a pint of milk and two beaten eggs in a double-boiler with half a cupful of sifted flour rubbed smooth with a little cold milk4 ,sweeten and flavor to taste4 ,when the puffs are cold1 split with a sharp knife and fill with the cream4 ,sprinkle the puffs with powdered sugar and serve4 ,,devil',s ,,food ,,cake ,boil together until thick one-half cupful each of grated chocolate1 milk1 and sugar1 then cool4 ,cream one-half cupful of butter with a cupful of brown sugar1 add two eggs well-beaten1 two-thirds cupful of milk1 and a teaspoonful of vanilla4 ,add the cooked mixture and sift in two cupfuls of flour with a heaping teaspoonful of baking-powder4 ,bake in layers and put together with chocolate frosting or boiled frosting4 ,,fig ,,loaf ,,cake ,cream a cupful of butter with two cupfuls of brown sugar1 add four eggs well-beaten1 one teaspoonful each of cinnamon and nutmeg1 half a teaspoonful of powdered cloves1 and a cupful of water4 ,sift in three cupfuls of flour with two teaspoonfuls of baking-powder and add half a pound of finely cut figs and two cupfuls of raisins1 dredging the fruit with flour4 ,bake for two hours in a moderate oven4 ,,fruit ,,cake ,cream a cupful each of butter and sugar1 add the yolks of four eggs well-beaten1 a pinch of grated nutmeg1 and a cupful of flour sifted with a teaspoonful of baking-powder4 ,fold in the stiffly beaten whites1 add half a cupful each of currants and blanched and shredded almonds1 and1 gradually1 half a cupful of sherry4 ,put into a buttered tin in layers1 alternating with shredded candied orange-peel and citron4 ,bake in a moderate oven for three hours and ice with boiled frosting4 ,,honey ,,tea-,,cake ,mix one cupful of honey1 half a cupful of sour cream1 two eggs well-beaten1 half a cupful of butter1 melted1 and two cupfuls of flour sifted with half a teaspoonful of soda and a teaspoonful of cream tartar4 ,bake for half an hour in a moderate oven4 ,,marguerites ,blanch and chop a pound of almonds and mix to a stiff paste with the stiffly beaten whites of two eggs4 ,beat the white of another egg to a stiff froth and add enough powdered sugar to make a thick icing4 ,spread crackers with the icing1 then with the chopped nuts1 and bake golden brown in a cool oven4 ,,nut ,,cake ,cream a cupful each of butter and sugar1 add two eggs well-beaten1 a cupful of milk1 a teaspoonful of vanilla1 and two cupfuls of flour sifted with two teaspoonfuls of baking-powder4 ,add a cupful each of blanched and chopped nuts and stoned raisins dredged with flour and bake in a deep buttered pan in a moderate oven4 ,,raspberry ,,tea-,,cake ,beat together one cupful of sugar and one tablespoonful of butter1 melted1 add two eggs well-beaten1 a pinch of salt1 a grating of nutmeg1 one cupful of milk1 and two cupfuls of flour sifted with three teaspoonfuls of baking-powder4 ,bake in two layers and put together with butter and raspberry jam4 ,serve hot4 ,,spice ,,cake ,beat an egg and add to it two-thirds cupful each of sugar1 melted butter1 and molasses4 ,add a cupful of milk in which a teaspoonful of soda has been dissolved1 and sift in two and one-half cupfuls of flour with a teaspoonful of cream tartar4 ,add a tablespoonful each of lemon-juice and mixed spice1 turn into a shallow pan1 and bake for twenty minutes in a moderate oven4 ,,sponge ,,cake ,mix two beaten eggs with a cupful of sugar1 add one-third cupful of water1 a teaspoonful of lemon or vanilla1 and fold in lightly one cupful of flour sifted with a teaspoonful of baking-powder4 ,bake in a square pan4 ,,tea-,,cake ,cream a tablespoonful of butter with a cupful of sugar1 add one egg well-beaten and three-fourths cupful of milk4 ,add three-fourths cupful of currants or raisins which have been dredged with flour and sift in one and one-half cupfuls of flour and a teaspoonful of baking-powder4 ,bake in a buttered tin or in patty-pans4 ,,charlotte ,,russe ,line charlotte-russe moulds or dessert glasses with lady-fingers1 split and trimmed to fit4 ,fill with cream whipped solid and sweetened and flavored to taste4 ,,almond ,,charlotte ,,russe ,arrange six small sponge cakes in a serving-dish and spread thinly with jelly or jam4 ,stick blanched and split almonds into the cake and pour over a custard made of a cupful of milk and two tablespoonfuls of sugar1 thickened with one egg well-beaten4 ,flavor with almond4 ,,apple ,,charlotte ,steam a quart of sliced sour apples until soft4 ,put into a baking-dish with alternate layers of bread crumbs1 sprinkling the apples with sugar and cinnamon4 ,have crumbs on top4 ,beat the yolk of an egg with two cupfuls of milk1 add two tablespoonfuls of melted butter1 a pinch of salt1 and two eggs well-beaten4 ,pour over the apples1 bake until the milk is absorbed1 and serve with sugar and cream4 ,,blackberry ,,charlotte ,make a boiled custard with one quart of milk1 the yolks of six eggs1 three-fourths cupful of sugar1 and grated lemon peel to flavor4 ,line a serving-dish with slices of sponge cake dipped in cream and fill with alternate layers of cakes and blackberries crushed and sweetened4 ,pour the cold custard over1 cover with meringue1 and decorate with blackberries4 ,,cream ,,charlotte ,line a mould with lady-fingers4 ,whip a pint of cream to a stiff froth1 sweetening and flavoring to taste and adding one-half package of soaked and dissolved gelatine4 ,pour into the mould1 chill1 and serve4 ,,coffee ,,charlotte ,thicken a cupful of milk with the yolks of four eggs beaten with a cupful of sugar and add a cupful of very strong coffee4 ,add half a package of gelatine which has been soaked and dissolved1 and when cool but not set1 fold in two cupfuls of cream whipped solid4 ,turn into a mould lined with lady-fingers1 chill1 and serve4 ,,orange ,,charlotte ,soak and dissolve half a package of gelatine1 using as little water as possible4 ,add the juice of a lemon1 one cupful each of sugar and orange-juice1 and a little of the grated orange peel4 ,when cool but not set1 fold in a pint of cream whipped solid and turn into a mould lined with slices or sections of oranges4 ,,peach ,,charlotte ,rub through a sieve enough canned peaches to make a cupful4 ,add the juice of a lemon1 a cupful of sugar and half a package of gelatine which has been soaked and dissolved in as little water as possible4 ,when cool but not set1 fold in the stiffly beaten whites of three eggs1 mould1 chill1 and serve with whipped cream4 ,pears or other fruits may be used in the same way4 ,,victoria ,,charlotte ,trim the frosting from a loaf of angel-food and cut it into squares4 ,arrange in a serving-dish1 cover with split marshmallows1 minced candied fruit1 and chopped nuts1 and pile high with whipped cream sweetened and flavored to taste4 ,,apple ,,cobbler ,sift together four cupfuls of flour1 two heaping teaspoonfuls of baking-powder1 one teaspoonful of salt1 and one tablespoonful of sugar4 ,work into it half a cupful of butter and add enough milk to make a dough that will roll4 ,line a deep buttered baking-dish with the dough rolled thin1 fill with peeled1 cored1 and quartered apples sweetened and sprinkled with spice1 cover the pan with the rest of the dough rolled into a crust1 and steam for two hours and a half1 or bake4 ,serve with a sauce made of syrup thickened with cornstarch1 seasoned with lemon-juice1 grated peel1 butter1 and grated nutmeg or other spice4 ,apricots1 plums1 and peaches or berries may be used in the same way4 ,,fruit ,,cobbler ,fill a deep buttered baking-dish with fresh or stewed fruit--apples1 peaches1 apricots1 rhubarb1 plums1 or gooseberries being commonly used--and cover with a crust made as follows3 ,sift together two cupfuls of flour and two teaspoonfuls of baking-powder4 ,rub into it half a cupful of butter and add one egg beaten with a cupful of milk4 ,spread over the fruit which has been previously sweetened to taste and bake until the crust is done4 ,serve either hot or cold with cream or any preferred sauce4 ,,compote ,,of ,,apples ,peel and core the apples and cook until soft in syrup to cover1 flavoring with lemon or spice if desired4 ,drain1 fill the cores with jelly1 reduce the syrup by rapid boiling1 pour around the apples and chill4 ,at serving time cover with whipped cream and sprinkle with chopped nuts4 ,,compote ,,of ,,figs ,soak a pound of figs over night in cold water to cover1 and simmer over a slow fire until tender4 ,add half a cupful of sugar and the juice of half a lemon4 ,turn into a serving-dish1 cool1 and cover with whipped cream slightly sweetened and flavored with vanilla4 ,,almond ,,cream ,soak and dissolve a package of gelatine4 ,make a custard of six cupfuls of milk1 four eggs well-beaten1 a pinch of salt1 and a few drops of almond extract4 ,add two-thirds cupful of sugar1 and1 when cool1 the gelatine4 ,add a few blanched and shredded almonds1 mould and chill4 ,,apple ,,cream ,peel1 core1 and quarter six or eight apples and cook until soft in a thin syrup to cover1 flavoring the syrup with lemon-juice and spice4 ,drain1 reduce the syrup by rapid boiling1 pour over the apples1 arrange in a serving-dish1 and chill4 ,cover with whipped cream just before serving4 ,,banana ,,cream ,peel five bananas and rub through a sieve with five tablespoonfuls of powdered sugar and a tablespoonful of lemon-juice4 ,add half a package of gelatine which has been soaked and dissolved in a little milk1 and when cool1 but not set1 fold in a cupful of cream whipped solid4 ,mould1 chill1 and serve with whipped cream4 ,,bavarian ,,cream ,soak half a package of gelatine in a cupful of cream and dissolve by gentle heat4 ,rub through a sieve enough canned or fresh fruit to make a cupful4 ,sweeten heavily and mix with the dissolved gelatine4 ,whip a cupful of cream solid and when the fruit mixture is cool but not set1 fold it gradually into the cream4 ,when it begins to stiffen1 mould1 chill1 and serve with whipped cream if desired4 ,observing the same proportions1 ,bavarian ,creams may be made of apples1 apricots1 bananas1 cherries1 chestnuts1 cocoanut1 figs1 preserved ginger1 gooseberries1 plums1 huckleberries1 oranges1 pears1 peaches1 pineapple1 quinces1 raspberries1 strawberries1 chopped nuts1 chocolate syrup1 maple syrup1 coffee1--indeed almost anything4 ,when almonds are used1 a little more cream should be added4 ,there should be one cupful of cream and gelatine1 two cupfuls of whipped cream1 and one cupful of fruit pulp4 ,half a cupful of chocolate dissolved in a little cold water and cooked to a paste will be sufficient4 ,in using coffee or maple syrup put in only enough to flavor4 ,pineapple ,bavarian ,cream should be served as soon as possible after making1 as the pineapple contains a ferment which softens the gelatine4 ,,chestnut ,,cream ,peel1 boil1 drain1 and mash thirty large fresh chestnuts4 ,rub through a sieve and cook for ten minutes with half a cupful each of sugar and water4 ,arrange in a circle on a serving-dish and fill the centre with whipped cream sweetened and flavored to taste4 ,,ginger ,,cream ,add a package of soaked gelatine to a cupful of hot milk and dissolve by gentle heat4 ,whip a cupful of cream solid1 sweetening with powdered sugar1 add a tablespoonful of ginger syrup1 a few drops of essence of ginger1 and a little preserved ginger chopped very fine4 ,when the gelatine is cool but not set1 fold in the cream carefully and beat until it begins to stiffen4 ,mould and chill4 ,serve with whipped cream flavored with ginger syrup4 ,,italian ,,cream ,mix two cupfuls of cream1 two-thirds cupful of sugar1 and two wineglassfuls of white wine4 ,add the juice of two lemons1 a little of the grated peel1 and a package of gelatine which has been soaked in cold water and dissolved in a pint of hot cream4 ,mould and chill4 ,nuts or candied or preserved fruit may be added if desired4 ,,macaroon ,,cream ,thicken a pint of cream with one tablespoonful of cornstarch rubbed smooth with a little cold milk4 ,stir while cooking4 ,cool1 flavor with vanilla1 and pour over macaroons arranged in a serving-dish4 ,chill and garnish with bits of bright jelly or candied fruit4 ,,marshmallow ,,cream ,cut marshmallows into quarters and mix with whipped cream sweetened and flavored to taste4 ,serve in dessert glasses and sprinkle with chopped nuts or garnish with marshmallows or candied cherries4 ,,orange ,,cream ,heat in a double boiler the juice of six oranges and the grated rind of two4 ,add to it one cupful of sugar and half a package of gelatine which has been soaked and dissolved4 ,take from the fire1 add the well-beaten yolks of six eggs1 and stir until cool4 ,when cool but not set1 fold in two cupfuls of cream whipped solid4 ,mould and chill4 ,,peach ,,cream ,mash through a sieve enough fresh peaches to make a cupful4 ,whip a cupful of cream solid1 add two tablespoonfuls of powdered sugar and the peach pulp4 ,serve immediately in dessert glasses4 ,other fruits may be used in the same way4 ,,pineapple ,,cream ,drain the juice from a pint can of pineapple and add to it the juice of one orange4 ,season with grated lemon-peel and add half a package of soaked gelatine4 ,heat over boiling water until the gelatine is dissolved4 ,take from the fire and when cool1 but not set1 fold in gradually one cupful of cream whipped solid and the pineapple cut fine4 ,mould and chill4 ,,raspberry ,,cream ,rub a pint of raspberries through a sieve1 sweeten to taste1 and add a package of gelatine which has been soaked and dissolved in a cupful or more of water4 ,mix in a few drops of vanilla and when cool1 but not set1 fold in a cupful of cream whipped solid4 ,mould1 chill1 and serve with whipped cream4 ,,spanish ,,cream ,soak half a package of gelatine in cold water to cover1 and dissolve by gentle heat4 ,beat together the yolks of three eggs1 three tablespoonfuls of sugar1 and a pinch of salt4 ,pour into a double boiler1 add a pint of hot milk and cook until thick1 stirring constantly4 ,take from the fire1 add the dissolved gelatine and fold in the stiffly beaten whites of the eggs4 ,mould1 chill1 and serve with any preferred sauce4 ,,tapioca ,,cream ,soak half a cupful of tapioca over night in cold water and cook until soft in a double boiler with a quart of milk and a pinch of salt4 ,add the yolks of four eggs beaten with a cupful of sugar1 cook for ten minutes1 then fold in the stiffly beaten whites of the eggs1 and flavor to taste4 ,turn into a serving-dish1 cool1 and drop a few teaspoonfuls of currant jelly upon the pudding when serving4 ,three eggs may be used instead of four4 ,,apple ,,custard ,sweeten four cupfuls of stewed and mashed apples with half a cupful of sugar1 two tablespoonfuls of butter1 and the juice and grated rind of a lemon4 ,add half a cupful of water1 two eggs well beaten1 and two cupfuls of bread crumbs mixed with one tablespoonful of flour4 ,add a cup of milk1 heat well1 turn into a buttered baking-dish1 and bake for forty minutes in a moderate oven4 ,serve with ,hard ,sauce or with sugar and cream4 ,,caramel ,,custard ,brown half a cupful of sugar1 add half a cupful of hot water1 and simmer for fifteen minutes4 ,add to a pint of milk beaten slightly with four eggs and a pinch of salt2 turn into a baking-dish and bake in a slow oven for forty minutes4 ,serve cold4 ,,chocolate ,,custard ,dissolve four heaping tablespoonfuls of grated bitter chocolate in a quart of hot milk4 ,add the yolks of six eggs beaten with a cupful of sugar and a teaspoonful of vanilla1 take from the fire1 pour into custard cups1 set into a baking-dish1 with an inch of hot water and bake slowly until set4 ,cover with meringue1 return to the oven until puffed and brown1 and serve cold4 ,,coffee ,,custard ,thicken six cupfuls of boiling milk with the yolks of eight eggs beaten with eight tablespoonfuls of sugar1 and add a cupful of strong black coffee4 ,strain into custard cups1 put into a pan of water to reach to half their height1 and simmer for twenty minutes4 ,serve cold4 ,,cream ,,custard ,heat a cupful of cream with two tablespoonfuls of sugar1 boil for fifteen minutes1 and flavor to taste4 ,take from the fire1 fold in the stiffly beaten whites of four eggs and chill4 ,or1 put into a baking-dish1 sprinkle with sugar1 bake until puffed and brown and serve hot4 ,,french ,,custards ,add to a pint of rich boiled custard half a cupful of blanched chopped almonds and a little shredded citron4 ,serve cold4 ,,maple ,,custard ,beat five eggs with a tablespoonful of flour1 a cupful of maple sugar and a pinch each of salt and grated nutmeg4 ,mix with three pints of warm milk1 turn into a baking-dish or custard cups1 set the dish into a pan of hot water and bake in a moderate oven until the custard is set4 ,,marquise ,,custard ,thicken four cupfuls of boiling milk with the beaten yolks of eight eggs and the whites of five1 adding a pinch of salt1 and sugar and flavoring to taste4 ,cool1 turn into a serving-dish1 and beat the whites of three eggs to a standing froth4 ,beat into the whites four tablespoonfuls of raspberry or strawberry jam and drop by tablespoonfuls upon the custard4 ,serve immediately4 ,,nut ,,custard ,beat the yolks of four eggs with two cupfuls of milk1 add half a package of soaked gelatine1 dissolve by gentle heat1 add sugar to taste1 and strain4 ,add half a cupful of chopped nuts1 stir until it begins to stiffen1 then mould and chill4 ,,raspberry ,,custard ,beat together the yolks of two eggs1 two cupfuls of milk1 two tablespoonfuls of sugar1 and a tablespoonful of cornstarch1 rubbed smooth with a little milk4 ,cook slowly in a double boiler until smooth and thick1 stirring constantly4 ,put a pint of red raspberries into a serving-dish1 mash lightly with a spoon1 sprinkle with powdered sugar1 pour over the custard and cool4 ,make a meringue of the beaten whites and a tablespoonful of powdered sugar and tint it pink with berry juice4 ,spread over the custard and serve4 ,other fruits may be used in the same way4 ,,rice ,,custard ,mix a pint of milk with a cupful of cream1 a heaping tablespoonful of ground rice1 two tablespoonfuls of rose-water1 and half a cupful of sugar4 ,bring to the boil1 stirring constantly1 take from the fire1 add the beaten yolks of three eggs1 turn into a serving-dish1 sprinkle with powdered sugar and grated nutmeg1 and chill4 ,,doughnuts ,cream one cupful of butter with two cupfuls of brown sugar1 add six eggs well-beaten1 half a cupful of milk1 and enough flour with baking-powder to make a moderately stiff dough4 ,roll thin1 cut out1 and fry in deep fat4 ,drain1 and sprinkle with powdered sugar4 ,,apple ,,dumplings ,rub a tablespoonful of lard into a pint of flour sifted with a pinch each of salt and soda and a teaspoonful of cream tartar4 ,mix to a stiff dough with milk1 roll thin1 cut into squares1 and put in the centre of each a peeled and cored sour apple4 ,fill the cavity with butter and sugar creamed together and season lightly with spice4 ,wrap the dough around the apple1 pinching firmly1 and steam or bake4 ,serve hot with sugar and cream or ,hard ,sauce4 ,,peach ,,dumplings ,peel and stone peaches1 enclose in pastry1 brush with beaten egg1 and bake4 ,serve either hot or cold with sugar or sweet sauce4 ,pears or almost any other fruit may be used in the same way4 ,,fritter ,,batter ,beat one egg light1 add a cupful of milk and one cupful of flour which has been sifted with a teaspoonful of baking-powder and a pinch of salt4 ,beat hard for three minutes1 then dip prepared fruit into the batter and fry brown in deep fat4 ,,apple ,,fritters ,peel1 core1 and quarter small apples1 sprinkle with sugar and nutmeg1 dip in fritter batter1 fry in deep fat1 drain1 and serve with any preferred sauce4 ,other fruits may be used in the same way4 ,sprinkle with powdered sugar if desired4 ,,vienna ,,fritters ,cut stale sponge cake into thin rounds and fry in butter4 ,drain1 spread with jam or jelly1 and serve with cream4 ,,frozen ,,dainties ,,apricot ,,ice ,rub through a sieve enough peeled apricots to make a cupful1 sweeten with syrup1 add two cupfuls of water1 and1 if desired1 the white of one or two unbeaten eggs4 ,freeze4 ,canned apricots may be used4 ,,banana ,,ice-,,cream ,heat a pint of cream in a double boiler with a cupful of sugar and stir until dissolved4 ,cool1 add eight bananas mashed through a sieve1 add another pint of cream1 and freeze4 ,,cafe ,,parfait ,thicken a cupful each of milk and strong coffee with the yolks of eight eggs beaten with ten tablespoonfuls of sugar4 ,cool1 strain1 and fold in a cupful of cream whipped solid4 ,turn into a mould and bury in ice and salt for four hours4 ,,caramel ,,ice-,,cream ,cook half a cupful of sugar until dark brown with a tablespoonful of water1 stirring constantly4 ,heat a quart of milk with half a cupful of sugar and thicken1 while stirring1 with three small spoonfuls of cornstarch rubbed smooth with a little cold water4 ,add a pinch of salt1 three eggs well-beaten1 and the caramel4 ,bring to the boil1 strain1 cool1 and freeze4 ,chopped nuts may be added if desired4 ,,ceylon ,,ice ,make a quart of strong ,ceylon tea1 sweeten heavily while hot1 and add the juice of a lemon4 ,cool1 strain1 freeze1 and serve in glasses4 ,,cherry ,,ice ,stone a pound of black cherries and cut into bits4 ,sweeten the juice heavily with syrup1 add the juice of half a lemon and three cupfuls of water1 and freeze4 ,if a pink ice is desired1 add the unbeaten whites of one or two eggs4 ,,chocolate ,,ice-,,cream ,scald six cupfuls of cream with sugar to sweeten heavily and add half a cake of chocolate grated4 ,add also a package of soaked and dissolved gelatine1 and two teaspoonfuls of vanilla4 ,strain and freeze4 ,,coffee ,,ice-,,cream ,mix two cupfuls of cream with one cupful of very strong coffee1 sweeten heavily1 add the unbeaten white of an egg1 and freeze4 ,,grape ,,ice-,,cream ,cook a cupful of grape juice to a thick syrup with a cupful of sugar1 mix with two cupfuls of cream1 and freeze4 ,the cream will be lavender in color4 ,a little less sugar may be required for some tastes4 ,,lemon ,,ice ,mix two cupfuls of lemon-juice with three cupfuls of water and sweeten heavily with thick syrup4 ,freeze4 ,the unbeaten whites of two eggs may be added if a frothy ice is desired4 ,,lemon ,,ice-,,cream ,make a syrup of a cupful of sugar1 half a cupful of water1 and the juice and grated rind of two lemons4 ,strain1 add to three pints of cream1 and freeze4 ,,macaroon ,,ice-,,cream ,dry half a pound of macaroons in the oven1 cool1 roll1 and sift4 ,mix with cream1 allowing three cupfuls of cream to each cupful of crumbs4 ,sweeten heavily and freeze4 ,,maple ,,ice-,,cream ,mix a cupful of maple syrup with two cupfuls of cream and freeze4 ,a beaten egg may be added4 ,,orange ,,sherbert ,mix two cupfuls of orange juice1 the grated yellow rind of an orange1 and the juice of a lemon4 ,add two cupfuls of sugar and four cupfuls of water1 let stand for two hours and freeze4 ,,peach ,,ice-,,cream ,peel and mash through a sieve enough peaches to make two cupfuls4 ,add a cupful and a half of sugar and a few drops of lemon or almond extract4 ,let the fruit stand for an hour1 then add a quart of cream1 and freeze4 ,,raspberry ,,ice ,mix three cupfuls of raspberry-juice1 with one cupful of water sweetened heavily and add if desired the juice of half a lemon4 ,let stand for an hour and freeze4 ,cherries1 strawberries1 currants1 and pineapple may be used in the same way4 ,the unbeaten white of an egg or two may be added4 ,,strawberry ,,ice ,mix two cupfuls of strawberry-juice with three cupfuls of thin syrup and the juice of a lemon4 ,freeze1 adding the unbeaten white of one or two eggs1 if desired4 ,,strawberry ,,ice-,,cream ,rub through a fine sieve enough strawberries to make a cupful1 add a cupful of sugar1 the juice of a lemon1 two cupfuls of cream1 and freeze4 ,,jellied ,,desserts ,,coffee ,,jelly ,sweeten heavily three cupfuls of strong hot coffee and add half a package of gelatine which has been soaked and dissolved4 ,mould in a border mould and at serving-time fill the centre with whipped cream sweetened and flavored to taste4 ,,chocolate ,,cream ,,jelly ,melt half a cake of bitter chocolate in a quart of milk and thicken with yolks of seven eggs beaten with ten tablespoonfuls of powdered sugar and a teaspoonful of vanilla4 ,add half a package of gelatine which has been soaked and dissolved4 ,strain1 mould1 and chill4 ,,custard ,,jelly ,heat a pint of milk with a pinch of soda1 add a cupful of sugar1 the yolks of three eggs well-beaten1 and a teaspoonful of vanilla4 ,cook until smooth and thick1 stirring constantly1 then add half a package of gelatine which has been soaked and dissolved4 ,when cool but not set1 fold in the stiffly beaten whites of the eggs1 mould1 and chill4 ,,jellied ,,apricots ,rub a can of apricots through a sieve and cook to a smooth paste with half a cupful of maraschino1 the juice of two lemons1 and half a cupful of sugar1 add a package of gelatine which has been soaked and dissolved1 mould1 chill1 and serve4 ,,jellied ,,fruit ,cut fine two oranges and four bananas1 sweeten to taste1 and add a little wine4 ,pour over one-half package of acidulated gelatine which has been soaked and dissolved1 and chill4 ,cut into squares and serve with whipped cream or boiled custard4 ,other fruits may be used in the same way4 ,,jellied ,,rhubarb ,cut a pound and a half of rhubarb into inch-lengths and cook slowly until tender1 sweetening with brown sugar4 ,add a package of gelatine soaked and dissolved1 using as little water as possible4 ,mould and chill4 ,,jellied ,,white ,,currants ,cook a pint of white currants until soft in thin syrup to cover4 ,add the juice of a lemon and a package of gelatine soaked and dissolved in two cupfuls of water4 ,mould1 chill1 and serve4 ,,lemon ,,jelly ,make a strong hot lemonade1 and1 if desired1 add a little of the grated peel4 ,stiffen with gelatine which has been soaked and dissolved1 allowing half a package to each scant quart of liquid4 ,,wine ,,jelly ,soak a package of gelatine in a cupful of cold water and dissolve by gentle heat4 ,add to four cupfuls of wine heavily sweetened1 mould1 and chill4 ,coffee or fruit-juice may be used instead of the wine and the stiffly beaten whites of four or five eggs may be folded in just before the mixture begins to set4 ,strawberry1 raspberry1 cherry1 lemon1 orange1 maraschino1 kirsch1 chocolate1 pineapple1 and numberless other jellies may be made in the same way4 ,fresh or preserved fruit1 small sponge cakes1 or candied fruit may be moulded in these jellies4 ,,vanilla ,,cream ,,jelly ,thicken a quart of boiling milk with the yolks of eight eggs beaten with ten tablespoonfuls of powdered sugar4 ,strain1 flavor with vanilla1 and add half a package of gelatine which has been soaked and dissolved4 ,mould1 chill1 and serve with whipped cream4 ,,pies ,,plain ,,pie ,,crust ,cut together with a knife one quart of sifted flour1 half a cupful each of lard and butter1 a teaspoonful of salt1 and a tablespoonful of sugar4 ,add gradually three-fourths cupful of ice-water1 turn out on a floured board1 roll1 chill1 and use as desired4 ,,apple ,,pie ,make a rich crust of half a pound of butter1 a pound of flour1 and a pinch of salt4 ,work with the fingers until it is like meal1 and add ice-water to mix4 ,roll out1 pat into shape1 and line a pie-tin with the crust4 ,peel1 core1 and cut up good cooking apples1 fill the pie1 dot with butter1 sprinkle with sugar and spice1 cover with the other crust and bake4 ,sprinkle with powdered sugar before serving4 ,,apricot ,,pie ,cut fine a can of apricots and mix with half a cupful of sugar and the beaten yolk of an egg4 ,bake with one crust1 cover with meringue1 and return to the oven until puffed and brown4 ,,chocolate ,,pie ,line a deep pie-tin with pastry and bake4 ,heat a cupful of milk with half a cupful of sugar and a teaspoonful of butter4 ,add two tablespoonfuls of grated chocolate1 the beaten yolks of two eggs1 and thicken with one and one-half small spoonfuls of cornstarch rubbed smooth with a little cold milk4 ,cook until smooth and thick1 stirring constantly1 add half a teaspoonful of vanilla1 fill the pastry shell1 and cool4 ,serve with whipped cream4 ,,cocoanut ,,custard ,,pie ,soak half a cupful of shredded cocoanut in a cupful of milk1 add two tablespoonfuls of melted butter1 one cupful of sugar1 and two eggs well-beaten4 ,bake with one crust1 and after the pie is done1 cover with meringue and return to the oven until puffed and brown4 ,,cranberry ,,pie ,stew cranberries in just enough water to cover until they burst4 ,mash1 smooth1 sweeten well1 turn into a pie-plate lined with pastry1 lay strips of pastry across the pie1 and bake in a moderate oven4 ,,cream ,,pie ,beat together two cupfuls of milk1 half a cupful of sugar1 two teaspoonfuls of flour1 and the yolks of three eggs4 ,flavor with grated nutmeg1 vanilla1 or lemon1 and boil1 while stirring1 for twenty minutes4 ,turn into a pie-tin lined with pastry which has been baked1 and bake until done4 ,make a meringue of the whites of the eggs and three tablespoonfuls of powdered sugar4 ,spread on the pie and bake until puffed and brown4 ,,currant ,,pie ,line a buttered pie-tin with pastry1 fill with stemmed currants1 dredge with sugar1 sprinkle with flour1 cover with crossbars of pastry1 and bake4 ,,gooseberry ,,pie ,line a deep pie-tin with pastry and fill with stewed gooseberries sweetened to taste and flavored with grated nutmeg4 ,cover with crust1 bake1 and sprinkle with powdered sugar in serving4 ,,lemon ,,cream ,,pie--,i ,line a pie-tin with pastry and bake4 ,make a syrup of one cupful of sugar and two-thirds cupful of water4 ,thicken with a teaspoonful of flour beaten with the yolks of two eggs and add the grated rind and juice of a lemon4 ,cook until smooth and thick1 stirring constantly1 fill the crust1 bake for five minutes1 then cover with meringue and bake until puffed and brown4 ,,lemon ,,cream ,,pie--,,ii ,mix the juice of two lemons with the grated rind of one1 a cupful each of water and sugar and bring to the boil in a double-boiler4 ,thicken while stirring with one tablespoonful of cornstarch rubbed smooth in a little cold water1 take from the fire1 add a teaspoonful of butter1 and three eggs well-beaten4 ,turn into pie-tins lined with pastry and bake4 ,cover with meringue and return to the oven until puffed and brown4 ,,peach ,,pie ,line a deep pie-tin with rich pastry and fill with peeled and split peaches4 ,sprinkle with two tablespoonfuls of cracker crumbs1 and one cupful of sugar1 fill with cream and bake for thirty minutes4 ,,prune ,,cream ,,pie ,stew1 stone1 and rub through a sieve enough prunes to make a cupful of pulp4 ,add one cupful of milk or thin cream1 cooked with a teaspoonful of cornstarch rubbed smooth in a little cold milk1 the yolks of two eggs well-beaten1 and one-third cupful of sugar4 ,line a pie-tin with pastry1 fill with the mixture1 and bake quickly4 ,cover with meringue and brown4 ,serve either hot or cold4 ,,pumpkin ,,pie ,mix a pint of stewed and strained pumpkin with a pint of milk1 two eggs well-beaten1 one cupful of sugar1 one teaspoonful of cinnamon1 one-half teaspoonful each of ginger and nutmeg1 and the grated peel of half a lemon4 ,bake for half an hour with an undercrust only4 ,,rhubarb ,,pie ,line a deep pie-tin with pastry and fill with chopped rhubarb stewed soft in a little water1 sweetened to taste and mixed with a well-beaten egg4 ,sprinkle with flour1 cover with crust1 and bake4 ,,strawberry ,,pie ,line a pie-tin with pastry1 fill with fresh strawberries1 dot with butter1 sprinkle with powdered sugar1 cover with crossbars of pastry1 and bake4 ,,apple ,,pudding ,peel and grate six sour apples4 ,add the juice and grated rind of a lemon1 the well-beaten yolks of four eggs1 and two tablespoonfuls of butter creamed with half a cupful of sugar4 ,season with spice1 fold in the stiffly beaten whites of the eggs and bake in a buttered baking-dish4 ,serve cold with cream4 ,,apple ,,sago ,,pudding ,soak four tablespoonfuls of sago over night in a pint of water and cook slowly in a double boiler until transparent1 adding more water if necessary1 and sugar to taste4 ,fill a baking-dish with peeled and cored apples1 pour the sago over them1 cover and bake until the apples are tender4 ,cool1 and serve with sugar and cream4 ,,apricot ,,pudding ,sweeten hot boiled rice and arrange in a border on a serving-dish4 ,fill the centre with stewed apricots or canned apricots drained1 and sprinkle with grated lemon-peel4 ,cover with whipped cream and sprinkle with chopped nuts4 ,almost any other fruit may be used instead of apricots4 ,,baltimore ,,pudding ,butter a baking-dish and line it with stale sponge cake cut in thin slices4 ,fill nearly full with stewed peaches or cherries1 cover with cake and spread with a meringue made of the stiffly beaten whites of two eggs and two tablespoonfuls of sugar4 ,bake until puffed and brown and serve cold with cream4 ,,bird',s ,,nest ,,pudding ,peel and core eight apples and put into a buttered baking-dish1 filling the cores with brown sugar seasoned with grated nutmeg4 ,cover and bake until the apples are done4 ,beat the yolks of four eggs1 add two cupfuls of flour sifted with three teaspoonfuls of baking-powder and a pinch of salt1 two cupfuls of milk and the stiffly beaten whites of the eggs4 ,pour the batter over the apples1 bake for an hour in a moderate oven1 and serve with any preferred sauce4 ,,blackberry ,,pudding ,stew a quart of blackberries with sugar and pour hot over thin slices of buttered bread1 making alternate layers1 and having fruit on top4 ,cover with a plate1 chill1 and serve with sugar and cream4 ,cherries and other fruits may be used in the same way4 ,,blueberry ,,pudding--,i ,sift together two cupfuls of flour1 a pinch of salt1 two heaping teaspoonfuls of cream tartar and a teaspoonful of soda4 ,add a pint of berries and enough milk to mix to a stiff batter4 ,turn into a buttered mould1 cover and steam for an hour and a half4 ,serve with a sauce made by creaming half a cupful of butter with a cupful of sugar and two teaspoonfuls of flour and cooking until thick with a cupful of boiling water4 ,flavor with nutmeg or vanilla4 ,,blueberry ,,pudding--,,ii ,sift together three cupfuls of flour1 a pinch of salt1 and two teaspoonfuls of baking-powder4 ,add one cupful of milk1 one egg well-beaten1 and two cupfuls of blueberries4 ,turn into a deep buttered mould1 leaving room for the pudding to swell4 ,steam for two hours and serve hot with any preferred sauce4 ,apples1 apricots1 blackberries1 cherries1 currants1 figs1 preserved ginger1 plums1 oranges1 peaches1 pears1 pineapples1 raspberries1 and strawberries may be used in the same way4 ,,bread ,,and ,,apple ,,pudding ,fill a buttered pudding-dish with alternate layers of thin buttered slices of bread and sliced apples which have been peeled and cored1 seasoning the apples with sugar and spice4 ,add enough water to moisten1 cover and bake slowly for two hours4 ,serve hot or cold with cream or ,hard ,sauce4 ,,cabinet ,,pudding ,butter a mould and line it with raisins or currants and bits of citron4 ,fill the mould nearly full with alternate layers of stale sponge cake and candied fruit or raisins and citron4 ,pour over a custard made of three eggs beaten with a pint of milk and sweetened to taste4 ,put the mould in a pan of boiling water to reach to one-third its height and bake for an hour in a moderate oven4 ,,california ,,pudding ,beat three eggs with one and one-half cupfuls of milk and half a wineglassful of claret4 ,add a few drops of almond extract4 ,cook until it thickens1 stirring constantly4 ,put small pieces of stale sponge cake into a baking-dish and sprinkle with chopped citron4 ,pour over the custard and let stand for half an hour4 ,cream half a cupful each of butter and sugar1 spread over the pudding1 bake for an hour1 and serve either hot or cold4 ,,caramel ,,pudding ,make a custard of one cupful of milk beaten with the yolks of four eggs and the white of one1 and a tablespoonful of sugar4 ,brown half a cupful of sugar in an iron pan1 add half a cupful of water and simmer until it is a thick syrup4 ,line a mould with the caramel1 turning rapidly from side to side1 strain in the uncooked custard1 cover and steam for half an hour4 ,,cherry ,,pudding ,soak three cupfuls of stale bread crumbs until soft in milk to cover4 ,add a teaspoonful of salt1 a tablespoonful of sugar1 grated nutmeg to flavor1 and flour to make a batter sifted with two teaspoonfuls of baking-powder4 ,add three eggs well-beaten1 and as many stoned cherries as can be incorporated in the batter4 ,fill a buttered tin1 leaving room for the pudding to rise one-third1 steam for two hours and a half and serve hot with any preferred sauce4 ,,chocolate ,,pudding ,heat two cupfuls of milk and add slowly one-half cake of grated chocolate1 one heaping tablespoonful of sugar and one tablespoonful of cornstarch rubbed smooth with a little cold milk4 ,cook until smooth and thick1 stirring constantly1 take from the fire1 add a few drops of vanilla1 mould1 chill and serve with cream and sugar4 ,,chocolate ,,cream ,,pudding ,cook to a smooth paste two squares of grated bitter chocolate1 four teaspoonfuls of sugar1 and four tablespoonfuls of hot water4 ,add half a cupful of cream and one-fourth cupful of milk4 ,bring to a boil1 add the yolks of two eggs beaten with a little milk1 and cook until it thickens1 stirring constantly4 ,fold in the stiffly beaten whites1 add a pinch of salt1 and vanilla or cinnamon to flavor4 ,cover and let stand in a double boiler until light and spongy4 ,turn into a serving-dish1 sprinkle with powdered sugar1 and serve cold with whipped cream4 ,,christmas ,,pudding ,open a pint can of mince meat and add to it the yolks of six eggs well-beaten4 ,add enough sifted flour to make a stiff batter and fold in the stiffly beaten whites of the eggs4 ,pour into a buttered mould1 leaving room to swell1 cover tightly1 put into boiling water and boil rapidly for five hours4 ,serve with ,wine ,sauce4 ,,cracker ,,pudding ,roll six crackers to crumbs4 ,add a cupful of milk and the grated rind of half a lemon and cook to a smooth paste4 ,add three tablespoonfuls of softened butter1 two heaping tablespoonfuls of sugar1 a tablespoonful of sherry1 and four eggs well-beaten4 ,pour into a buttered dish1 cover and steam for half an hour4 ,serve with ,hard ,sauce4 ,,cornstarch ,,pudding ,heat two cupfuls of water and thicken with three tablespoonfuls of cornstarch rubbed smooth with a little cold water4 ,cook for ten minutes1 stirring constantly1 add the juice and grated rind of a lemon1 half a cupful of sugar1 the yolks of two eggs well-beaten1 half a cupful of milk1 and two tablespoonfuls of butter4 ,take from the fire1 mix thoroughly1 turn into a buttered baking-dish1 bake for half an hour1 cover with meringue and return to the oven until puffed and brown4 ,serve either hot or cold4 ,,cottage ,,pudding ,cream together one cupful of sugar and two tablespoonfuls of butter4 ,add two eggs beaten separately and a cupful of milk4 ,sift in two cupfuls of flour and three teaspoonfuls of baking-powder1 beat thoroughly1 turn into a buttered baking-dish1 sprinkle thickly with powdered sugar1 and bake in a moderate oven for forty minutes4 ,serve hot with ,lemon ,sauce4 ,,currant ,,pudding ,fill a small buttered baking-dish with thin slices of baker's bread1 buttered1 and alternate layers of fresh currants1 stewed and sweetened to taste4 ,have fruit on top4 ,cover and bake for half an hour in a moderate oven1 cool1 and serve with sugar and cream4 ,blackberries1 blueberries1 raspberries1 gooseberries1 and strawberries may be used in the same way4 ,,custard ,,pudding ,heat a pint of milk in a double boiler and thicken with a tablespoonful of cornstarch rubbed smooth in a little cold milk4 ,add a pinch of salt1 half a cupful of sugar1 half a teaspoonful of powdered cinnamon1 take from the fire1 cool1 and add three eggs well-beaten4 ,turn into a buttered baking-dish and bake until a knife thrust into the centre of the pudding comes out clean4 ,serve very cold4 ,any other flavor may be used instead of cinnamon4 ,,date ,,pudding ,chop fine one cupful of suet4 ,add the yolks of two eggs beaten with a cupful of milk1 a teaspoonful of cinnamon1 a pinch of salt and half a nutmeg grated4 ,sift in three cupfuls of flour and a teaspoonful of baking-powder4 ,add a pound of washed1 stoned1 and and chopped dates dredged with flour1 turn into a buttered mould1 and steam for three hours4 ,serve hot with ,hard ,sauce4 ,,date ,,custard ,,pudding ,thicken a pint of milk with one tablespoonful of cornstarch rubbed smooth with a little cold milk1 add the yolks of three eggs well-beaten with two tablespoonfuls of granulated sugar1 and a teaspoonful of lemon extract4 ,take from the fire1 add a tablespoonful of butter1 turn into a buttered baking-dish1 and bake brown4 ,cover with chopped dates and almonds or ,english walnuts1 then with meringue flavored with lemon1 and return to the oven until puffed and brown4 ,serve cold4 ,,danish ,,pudding ,wash a cupful of tapioca and soak it over night in six cupfuls of cold water4 ,in the morning cook for an hour in a double boiler1 stirring frequently4 ,add a pinch of salt1 half a cupful of sugar1 and one cupful of jelly4 ,as soon as the jelly is melted mould1 chill1 and serve with whipped cream4 ,,farina ,,pudding ,cook three tablespoonfuls of farina in a double boiler with a quart of milk and a teaspoonful of salt4 ,at the end of an hour add a cupful of currant jelly and1 if desired1 a little more sugar4 ,mould1 chill1 and serve with whipped cream4 ,,fruit ,,pudding ,mix one cupful of chopped beef suet1 one cupful of molasses1 one cupful of sour milk1 one teaspoonful of salt and one-half cupful of raisins or currants4 ,sift in three cupfuls of flour1 one teaspoonful of soda and half a nutmeg grated4 ,turn into a buttered mould and steam for three hours4 ,,fruit ,,and ,,rice ,,pudding ,boil a cupful of washed rice until soft in salted water to cover1 and drain4 ,spread upon a buttered pudding cloth and fill the centre with preserved or fresh fruit sweetened to taste4 ,tie up1 steam for two hours1 and serve hot with any preferred sauce4 ,,ginger ,,pudding ,mix one cupful of stale cake crumbs with a cupful of freshly grated cocoanut4 ,add two cupfuls of hot sweetened cream and let stand until the crumbs are soft4 ,add four eggs well-beaten and turn into a buttered mould lined with thin slices of preserved ginger4 ,steam for two hours and serve with the syrup drained from the ginger4 ,,lemon ,,pudding ,grate half a loaf of bread1 pour over a cupful of boiling milk1 and cool4 ,add the grated peel of two lemons1 half a cupful of butter beaten to a cream1 powdered sugar to sweeten1 and three eggs well-beaten4 ,fill a buttered baking-dish or small buttered cups and bake for twenty minutes in a moderate oven4 ,serve hot with any preferred sauce4 ,,lemon ,,custard ,,pudding ,make a pint of ,lemon ,jelly and add to it the beaten yolks of four eggs4 ,when cool1 but not set1 fold in the stiffly beaten whites of the eggs1 mould1 chill1 and serve with sugar and cream4 ,,new ,,england ,,indian ,,pudding ,sift a cupful of corn-meal slowly into four cupfuls of boiling milk and cook in a double boiler for half an hour1 stirring frequently4 ,take from the fire1 add a scant cupful of molasses1 four cupfuls of milk1 one teaspoonful of salt1 two tablespoonfuls of butter1 and one egg well-beaten4 ,pour into a deep earthen dish1 and bake slowly for four hours4 ,serve hot with ,hard ,sauce flavored with vanilla4 ,,orange ,,pudding ,peel1 seed and quarter six oranges1 put into a baking-dish and sprinkle with sugar4 ,thicken a quart of milk with two tablespoonfuls of cornstarch rubbed smooth with a little of it1 add a pinch of salt1 a teaspoonful of butter1 and the yolks of three eggs beaten with half a cupful of sugar4 ,add a little grated orange peel1 and cook until smooth and thick1 stirring constantly4 ,pour the custard over the oranges1 bake for twenty minutes1 then cover with meringue made of the beaten whites of the eggs and two tablespoonfuls of sugar1 sprinkle with sugar and bake until puffed and brown4 ,serve cold with cream4 ,,peach ,,pudding ,thicken three cupfuls of boiling milk with two tablespoonfuls of cornstarch rubbed smooth with a little cold milk4 ,cook until smooth and thick1 stirring constantly1 then take from the fire1 add a tablespoonful of butter and the yolks of three eggs beaten to a cream with a cupful of sugar4 ,drain a can of peaches1 put into a baking-dish1 pour the custard over and bake for ten minutes1 then cover with meringue and return to the oven until brown4 ,,peach ,,blossom ,,pudding ,blanch and shred a cupful of almonds1 add to a cupful of cream and sweeten heavily4 ,add half a package of gelatine which has been soaked and dissolved in as little water as possible1 and a few drops of almond extract4 ,tint pink with color paste and when cool but not set1 fold in a cupful of cream whipped solid4 ,mould1 chill1 and serve with whipped cream4 ,,peach ,,and ,,rice ,,pudding ,wash half a cupful of rice and soak it for two hours in cold water to cover4 ,drain and cook in a double-boiler with two and one-half cupfuls of milk1 one cupful of sugar1 and a pinch of salt4 ,cook for two hours1 then put into a buttered baking-dish in layers with stewed or preserved peaches1 having rice on top4 ,dot with butter1 sprinkle with sugar and spice1 bake brown1 and serve hot or cold with any preferred sauce4 ,,pineapple ,,pudding ,soak half a package of gelatine in cold water to cover1 add half a cupful of milk and dissolve by gentle heat4 ,heat two cupfuls of milk in a double boiler1 add a cupful of sugar1 a pinch of salt1 and the beaten yolks of six eggs4 ,cook until it thickens1 stirring constantly1 then add three cupfuls of grated canned pineapple1 bring to the boil1 take from the fire1 and when cool but not set fold in the stiffly beaten whites of the eggs4 ,mould1 chill1 and serve with whipped cream4 ,,prune ,,pudding ,stone a cupful of stewed prunes and rub through a sieve4 ,beat the whites of five eggs to a stiff froth1 add five tablespoonfuls of powdered sugar1 a pinch of cream tartar1 and a few grains of salt4 ,add the prunes gradually1 turn into a deep buttered baking-dish1 and bake in a slow oven for twenty minutes4 ,serve either hot or cold1 with ,boiled ,custard4 ,,quince ,,pudding ,peel1 core1 and quarter five quinces and simmer until softened in water to cover4 ,rub through a sieve1 add a cupful of sugar and the yolks of four eggs beaten with a pint of milk4 ,line a deep baking-dish with pastry1 turn in the quince1 and bake for forty-five minutes4 ,cover with a meringue made from the beaten whites of four eggs and six tablespoonfuls of sugar4 ,return to the oven until puffed and brown and serve cold4 ,,raspberry ,,pudding ,fill a buttered baking-dish with alternate layers of raspberries and dry bread crumbs1 sweetening each layer of berries with sugar4 ,the top layer should be crumbs4 ,dot with butter1 sprinkle with sugar and bake for half an hour4 ,serve with cream4 ,,red ,,sago ,,pudding ,wash a cupful of sago and soak over night in four cupfuls of cold water4 ,cook in a double boiler in the water in which it was soaked until the sago is transparent4 ,add a pinch of salt1 two cupfuls of raspberry1 cherry1 strawberry1 or currant-juice1 and sugar to taste4 ,cook for half an hour1 turn into a wet mould1 chill1 and serve with whipped cream4 ,this pudding may be made with jelly instead of fruit juice4 ,grape juice made tart with lemon-juice may also be used4 ,,rice ,,pudding--,i ,wash half a cupful of rice thoroughly1 soak in cold water for two hours1 and drain4 ,add two tablespoonfuls of sugar1 a teaspoonful of salt1 a little grated nutmeg1 four cupfuls of milk1 and half a cupful of raisins4 ,bake for two hours1 stirring occasionally1 then add a cupful of milk and bake for an hour longer4 ,serve in the baking-dish4 ,,rice ,,pudding--,,ii ,boil a cupful of rice in milk to cover1 add two well-beaten eggs1 sugar1 and flavoring to taste1 with a little cream4 ,bake in buttered cups and serve hot with sauce4 ,,rice ,,pudding--,,iii ,boil a cupful of rice until tender in milk to cover1 adding a pinch each of salt and sugar1 and flavoring to taste4 ,take from the fire1 add the yolks of three eggs well-beaten1 turn into a buttered baking-dish and cover with a meringue made of the stiffly beaten whites of the eggs1 two tablespoonfuls of sugar1 and a little grated lemon-peel4 ,brown in the oven and serve cold4 ,,rice ,,and ,,cherry ,,pudding ,boil a cupful of well-washed rice with a pint of milk1 a tablespoonful each of sugar and butter1 and a pinch of salt4 ,put into a buttered baking-dish with alternate layers of canned cherries1 pour the juice over1 sprinkle with sugar1 and bake in a moderate oven4 ,peaches or other fruits may be used4 ,,rice ,,and ,,fruit ,,pudding ,cook a cupful of washed rice until soft in milk to cover1 sweetening and flavoring to taste4 ,take from the fire1 cool1 and mix with a cold boiled custard made of a cupful of milk and the beaten yolks of four eggs4 ,add half a package of gelatine which has been soaked and dissolved and fold in half a cupful of cream whipped solid4 ,mould in a border mould and fill the centre with canned apricots1 peaches1 cherries1 or any other fruit4 ,,sago ,,pudding ,cook slowly for an hour two-thirds cupful of sago in a quart of salted milk4 ,cool1 add the yolks of four eggs well-beaten with the whites of two1 a tablespoonful of melted butter1 four tablespoonfuls of sugar1 and a cupful of milk4 ,add a teaspoonful of vanilla and bake for half an hour in a moderate oven4 ,cool1 cover with meringue1 and return to the oven until puffed and brown4 ,serve cold4 ,,snow ,,pudding ,heat in a double boiler two cupfuls of water1 the juice of a lemon and half a cupful of sugar4 ,thicken with three small spoonfuls of cornstarch rubbed smooth with half a cupful of water4 ,cook for ten minutes1 take from the fire and fold in the stiffly beaten whites of four eggs4 ,mould1 chill1 and serve with a boiled custard made of the yolks of the eggs cooked until thick with a pint of milk1 and sweetened and flavored to taste4 ,,spice ,,pudding ,mix half a cupful each of molasses and chopped suet with the juice and grated rind of half a lemon1 a teaspoonful of powdered cinnamon1 and a pinch of powdered clove4 ,dissolve half a teaspoonful of soda in half a cupful of milk1 mix1 and sift in flour to make a stiff batter4 ,add half a cupful of mixed raisins and currants1 turn into a buttered mould and steam for five hours4 ,serve with ,wine ,sauce or ,hard ,sauce4 ,,sponge ,,pudding ,butter a baking-dish and put into it two sponge cakes soaked in sherry4 ,pour over a cupful of milk beaten with two eggs and sweetened to taste4 ,bake in a slow oven1 turn out and serve4 ,,strawberry ,,batter ,,pudding ,mash a quart of strawberries slightly with two cupfuls of sugar4 ,make a batter of two beaten eggs1 two tablespoonfuls of melted butter1 a pinch of salt1 a cupful of milk1 and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder4 ,butter custard cups and fill two-thirds full with alternate layers of berries and batter1 having batter on top4 ,steam for half an hour1 and serve with ,hard ,sauce flavored with lemon or crushed and sweetened strawberries4 ,other fruits may be used in the same way4 ,,tapioca ,,pudding ,soak a cupful of tapioca over night in water to cover4 ,drain and cook until transparent in a quart of milk with a pinch of salt4 ,add the yolks of five eggs well-beaten1 sugar and flavoring to taste1 take from the fire and fold in the stiffly beaten whites of the eggs4 ,pour into a buttered baking-dish1 set it into a pan of boiling water and bake until it thickens1 then remove it from the pan of hot water and bake until brown4 ,serve either hot or cold4 ,,tapioca ,,cream ,,pudding ,soak a cupful of tapioca over night in two cupfuls of cold water4 ,cook in a double boiler with a pinch of salt1 six cupfuls of milk1 and the grated rind of an orange1 until the tapioca is soft4 ,add the yolks of three eggs beaten with the juice of the orange and one cupful of sugar4 ,take from the fire1 turn into a buttered baking-dish1 and cover with a meringue made of the beaten whites of the eggs and three tablespoonfuls of sugar4 ,add also a little grated orange peel4 ,spread over the pudding and bake for half an hour in a very slow oven4 ,serve cold4 ,,pudding ,,sauces ,,brown ,,sugar ,,sauce ,thicken a pint of boiling water with one tablespoonful of butter and one of flour cooked together4 ,add brown sugar1 lemon-juice1 and grated nutmeg or other flavor to taste1 and serve4 ,,foaming ,,sauce ,cream half a cupful of butter with half a cupful of powdered sugar1 add the juice and grated rind of a lemon1 set the basin into a pan of boiling water1 stir until it foams1 and serve immediately4 ,,fruit ,,sauce ,mash fresh fruit with sugar to taste1 let stand for three hours1 and heat thoroughly before serving4 ,,hard ,,sauce ,cream a tablespoonful of butter with two tablespoonfuls of sugar1 flavor with wine and grated nutmeg1 and chill on ice4 ,fruit juice may be used instead of wine4 ,,shortcakes ,,peach ,,shortcake ,rub half a cupful of butter into one and one-half cupfuls of sifted flour4 ,add a pinch of salt and enough ice-water to make a smooth paste4 ,roll out1 shape it into flat round cakes1 and put together with butter between4 ,bake brown1 tear apart while hot1 and fill with fresh peaches crushed with sugar4 ,cover the peaches with the other cake1 spread peaches on top and pile high with sweetened whipped cream4 ,strawberry1 banana1 blackberry1 cherry1 fig1 blueberry1 gooseberry1 orange1 and raspberry shortcakes may be made in the same way4 ,,prune ,,shortcake ,stew a pound of prunes until soft1 in water to cover1 with half a cupful of sugar4 ,when the prunes are soft1 remove the stones and simmer for ten minutes longer4 ,make a biscuit crust1 adding a little more shortening1 and bake in two cakes with butter between4 ,split1 spread with butter1 fill with the prunes1 cover the top with prunes1 and serve hot with whipped cream4 ,,strawberry ,,shortcake ,sift a quart of flour with two teaspoonfuls of baking-powder and a pinch of salt4 ,work into it two tablespoonfuls of butter1 add enough milk to make a soft dough1 and bake in large pie-tins4 ,cool1 split1 spread with butter and crushed strawberries heavily sweetened4 ,pour crushed strawberries over the cake and serve4 ,,fruit ,,souffles ,drain any kind of preserved fruit and rub through a sieve enough to make a cupful4 ,add more sugar if required and fold in the stiffly beaten whites of eight eggs4 ,turn into a buttered baking-dish1 bake for half an hour and serve immediately4 ,apples1 apricots1 bananas1 prunes1 cherries1 chestnuts1 cocoanut1 figs1 gooseberries1 preserved ginger1 peaches1 pears1 pineapples1 quinces1 raspberries1 and strawberries may be used in the same way4 ,,tarts ,,apple ,,tart ,line a deep pie-tin with pastry1 fill half full of apple sauce1 and cover with quartered apples cooked until soft in lemon syrup4 ,sprinkle with claret and powdered sugar1 bake1 and serve cold4 ,,apple ,,cream ,,tart ,line a deep baking-dish with pastry and put in three cupfuls of peeled1 cored1 and quartered apples1 the grated rind and juice of a lemon1 three-fourths cupful of brown sugar1 and a sprinkle of cinnamon or nutmeg4 ,bake until the apples are done1 cool1 and cover with whipped cream sweetened to taste and flavored with grated lemon peel4 ,,apricot ,,tart ,butter a pastry ring1 line with paste and bake4 ,spread with marmalade1 cover with apricots1 sprinkle with sugar and maraschino1 heat for a few minutes1 and serve cold with the apricot syrup4 ,other fruits may be used in the same way4 ,,cherry ,,tart ,mix a cupful each of sugar and stoned cherries with one egg well-beaten with a teaspoonful of flour4 ,turn into a pie-tin lined with pastry1 cover with narrow strips of crust1 and bake4 ,other fruits may be used in the same way4 ,,chocolate ,,cream ,,tart ,grate a square of chocolate into a pint of milk and bring to the boil1 sweetening to taste4 ,thicken with one tablespoonful of flour rubbed smooth with a little cold milk1 take from the fire1 add a tablespoonful of butter and the yolks of four eggs well-beaten4 ,line patty-pans with pastry1 fill with the cream1 and bake4 ,take from the oven1 cover with meringue1 and brown4 ,,fruit ,,tart ,line a deep pie-tin with pastry and bake1 take from the oven1 fill with fresh or stewed and sweetened fruit1 and cover with a meringue made of the whites of three eggs beaten to a stiff froth and three tablespoonfuls of powdered sugar4 ,bake until brown and serve either hot or cold4 ,peaches1 pears1 plums1 rhubarb1 or other fruit may be used4 ,,german ,,apple ,,tart ,line a shallow baking-pan with pastry and fill with peeled1 cored1 and sliced apples4 ,sprinkle with cinnamon and powdered sugar and bake for forty minutes in a moderate oven4 ,,gooseberry ,,tart ,simmer a pint of gooseberries until soft in a thick syrup4 ,line a pie-tin with pastry and put on a border of the paste about an inch wide4 ,press down lightly1 fill with the gooseberries and cross the tart with narrow twisted strips of paste1 moistening with cold water at each end to make them adhere4 ,bake for twenty minutes in a hot oven and serve very cold with whipped cream4 ,,grape ,,tart--,i ,stem the grapes and cook in syrup until thick and soft1 rub through a sieve and cool4 ,line patty-pans with pastry1 fill with the grapes1 and bake4 ,cover with meringue or whipped cream if desired4 ,,grape ,,tart--,,ii ,line a deep pie-tin with pastry1 brush with thick syrup1 and fill with white grapes4 ,sprinkle with six tablespoonfuls of powdered sugar and a wineglassful of white wine4 ,bake and serve either hot or cold4 ,other grapes may be used in the same way4 ,,neapolitan ,,tarts ,roll rich pastry thin1 cut into strips1 bake in a quick oven and put together with jam or jelly between4 ,cover with frosting and serve cold4 ,,peach ,,tart ,roll rich pastry thin and bake three crusts in pie-tins4 ,cool1 put together with crushed and sweetened peaches1 chill and serve with whipped cream4 ,other fruits may be used in the same way4 ,,peach ,,tart ,,meringue ,line a border mould with pastry1 fill half full with peach jam1 bake1 cool1 cover with meringue1 and return to the oven until puffed and brown4 ,fill the centre with whipped cream if desired4 ,other jams may be used in the same way4 ,,peach ,,cream ,,tart ,line a deep pie-tin with good pastry and fill it two-thirds full with canned peaches that have been cooked for two or three minutes in boiling syrup4 ,cover with a rather thick crust and do not pinch down the edges4 ,when cool1 remove the top crust and fill with a cream made as follows3 ,boil a cupful of milk1 and thicken with a tablespoonful of sugar mixed with a teaspoonful of cornstarch wet in cold milk4 ,when smooth and thick1 take from the fire1 add the whites of two eggs beaten to a stiff froth1 and a few drops of vanilla or almond extract4 ,cool1 pour over the peaches1 cover with the crust1 sprinkle with powdered sugar1 and serve4 ,,plum ,,tart--,i ,line a deep tin with pastry1 fill with preserved plums1 cover with crust1 brush with beaten egg1 bake1 sprinkle with powdered sugar1 and serve cold4 ,,plum ,,tart--,,ii ,line a deep baking-dish with pastry and bake4 ,fill half full of boiled rice cooked in milk and sweetened to taste and cover with pitted plums which have been cooked soft in thin syrup4 ,sprinkle with powdered sugar1 dot with butter1 bake1 and serve hot4 ,,raspberry ,,cream ,,tart ,line a deep pie-tin with pastry1 fill with raspberries1 sprinkle with powdered sugar1 and cover with crust but do not press down the edges4 ,bake in a moderate oven4 ,thicken a cupful of milk with a teaspoonful of cornstarch rubbed smooth with a little cold milk1 add a tablespoonful of sugar1 a few drops of vanilla1 and the stiffly beaten whites of two eggs2 cook until smooth and thick4 ,lift the top crust from the pie1 pour in the custard1 cover1 sprinkle with powdered sugar1 and serve cold4 ,,raspberry ,,and ,,currant ,,tart ,line a deep pie-tin with pastry and fill with alternate layers of raspberries and currants1 sprinkling each layer with sugar4 ,sprinkle with sugar1 dot with butter1 and bake4 ,cover with meringue and serve cold4 ,,rhubarb ,,tarts ,blanch and split half an ounce of bitter almonds4 ,cut one and one-half pounds of rhubarb into inch-lengths without peeling1 add a pound of sugar1 the almonds1 and one lemon cut into bits4 ,cook together until thick1 stirring occasionally4 ,line patty-pans with pastry1 fill with the mixture1 and bake in a moderate oven4 ,,apples ,a ,,la ,,ninon ,cook rice until soft in milk to cover1 sweetening and flavoring to taste4 ,arrange upon the rice peeled and cored apples which have been cooked in syrup1 reduce the syrup by rapid boiling1 flavor to taste1 add a little chopped candied fruit1 pour over the rice and apples1 and serve either hot or cold4 ,,apple ,,brownies ,peel1 core1 and quarter five sour apples1 put into a baking-dish with three tablespoonfuls of butter1 and sugar and cinnamon to taste4 ,bake until tender and serve hot with cream4 ,,apple ,,fluff ,peel good cooking apples1 cook until soft1 and rub through a sieve4 ,sweeten to taste1 adding a little butter and lemon-juice1 spice1 or wine to season4 ,fold in the stiffly beaten whites of two or three eggs and serve very cold4 ,,apple ,,puff ,sift a cupful of flour with a pinch of salt1 add two cupfuls of milk mixed with three well-beaten eggs1 and turn into a shallow buttered pan4 ,cover with peeled and sliced apples1 dot with butter1 sprinkle thickly with sugar1 and add a little grated lemon peel or spice if desired4 ,bake for forty-five minutes and serve hot4 ,berries or other fruits may be used in the same way4 ,,apple ,,roll ,rub two tablespoonfuls of butter into three cupfuls of flour which has been sifted with a heaping teaspoonful of baking-powder and a pinch of salt4 ,mix to a soft dough with milk or water1 roll into an oblong1 spread with finely cut peeled apples1 and sprinkle with sugar and spice4 ,roll up and put loosely into a pudding cloth which has been wrung dry in hot water and dredged with flour4 ,steam for two hours and serve with ,hard ,sauce4 ,,apple ,,snow ,cook peeled apples soft in a thin syrup to cover1 and rub through a sieve enough to make a pint of pulp4 ,cool1 add the unbeaten white of an egg1 and beat with an egg-beater until very light4 ,serve cold with boiled custard or whipped cream4 ,other fruits may be used in the same way4 ,,apple ,,trifle ,cook peeled1 cored1 and quartered apples until soft in thin syrup to cover1 seasoning with spice4 ,drain1 arrange in a serving-dish1 and reduce the syrup half by rapid boiling4 ,pour over the apples1 cool1 and at serving-time cover with whipped cream sweetened and flavored to taste4 ,other fruits may be used in the same way4 ,,baked ,,bananas ,melt three tablespoonfuls of butter with three of lemon-juice and six of sugar4 ,peel six bananas and lay in a shallow buttered pan1 far apart4 ,bake for half an hour1 basting with the mixture in the bowl1 and serve hot4 ,,baked ,,peaches ,peel large peaches1 stick a few blanched almonds into each one1 sprinkle with sugar1 add a cup of water and bake1 basting with the syrup4 ,serve very cold with the syrup poured over4 ,,baked ,,pears ,put a quart of peeled1 cored1 and quartered pears into an earthen baking-dish with half a cupful of sugar and a cupful of water4 ,cover tightly and bake for several hours in a moderate oven4 ,take up the pears1 reduce the syrup by rapid boiling1 pour over1 chill1 and serve with cream4 ,,baked ,,quinces ,peel and core four or five quinces and put a bit of butter into the core of each4 ,sprinkle with sugar1 pour in a cupful of water1 cover and bake for two hours1 basting occasionally4 ,serve cold with sugar and cream4 ,,baked ,,rhubarb ,cut unpeeled rhubarb into inch-lengths and pack closely in a bean-pot with alternate layers of brown sugar4 ,cover1 bake for an hour1 and serve cold4 ,,baked ,,berry ,,roll ,sift two cupfuls of flour with two teaspoonfuls of baking-powder4 ,work into it a tablespoonful of butter and mix to soft dough with a cupful of milk4 ,roll into an oblong1 cover with berries1 sprinkle with sugar1 roll up1 fasten the edges and bake or steam1 basting with syrup to which a little butter has been added4 ,serve hot with any preferred sauce4 ,,bananas ,,and ,,currants ,crush and sweeten red currants1 mix with sliced bananas1 and serve cold4 ,white currants may also be used4 ,,bananas ,,with ,,whipped ,,cream ,peel and slice six bananas into a serving-dish1 sprinkle with sugar1 and with either orange-juice1 lemon-juice1 or wine4 ,cover with whipped cream and serve immediately with cake4 ,,banana ,,float ,soak half a package of gelatine in cold water and dissolve in three cupfuls of boiling milk4 ,add a heaping cupful of sugar and cook for ten minutes4 ,when cool but not stiff1 stir in three bananas broken up with a fork4 ,mould1 chill1 and serve with whipped cream4 ,,banana ,,trifle ,peel and mash through a sieve enough bananas to make a cupful of pulp4 ,add a cupful of cream and two tablespoonfuls of powdered sugar4 ,beat with an egg-beater until very light and serve cold in dessert glasses4 ,,blackberry ,,sponge ,soak half a package of gelatine in half a cupful of cold water1 add two cupfuls of boiling water1 half a cupful of sugar1 and one cupful of blackberry juice4 ,stir until dissolved1 then strain4 ,when cool but not set1 fold in the stiffly beaten whites of four eggs4 ,mould1 chill1 and serve with cream4 ,the juice of other fruits may be used in the same way4 ,,boiled ,,frosting ,boil two cupfuls of sugar for five minutes with one-fourth cupful of water1 pour the boiling syrup in a thin stream upon the stiffly beaten whites of two eggs1 and beat until thick4 ,flavor to taste4 ,,chocolate ,,tapioca ,cook two tablespoonfuls of minute tapioca in milk to cover1 using a double-boiler4 ,add the yolks of three eggs well-beaten1 sugar to taste1 and half a teaspoonful of vanilla4 ,cook until thick1 and add half a cake of grated sweet chocolate4 ,when quite smooth mould1 chill1 and serve with whipped cream4 ,,chocolate ,,cream ,,frosting ,beat the white of an egg to a stiff froth1 add two tablespoonfuls of cream1 and enough confectioner's sugar to make it thick enough to spread4 ,melt half a cake of sweet chocolate in a double boiler with a teaspoonful of water1 and pour over the cream frosting on the cake4 ,,floating ,,island ,beat the whites of two eggs to a stiff froth and gradually beat into it a cupful of jelly or jam4 ,fill a serving dish with whipped cream sweetened and flavored to taste1 and drop spoonfuls of the frothed jelly upon it4 ,this may be served in dessert glasses4 ,,french ,,pancakes ,beat together four eggs beaten separately1 one cupful of milk1 half a cupful of flour1 one tablespoonful of sugar1 a pinch of salt1 the grated rind of a lemon1 and a teaspoonful of butter melted4 ,fry in small pancakes1 turning once1 spread with jelly1 jam1 or marmalade1 roll up1 sprinkle with powdered sugar which may be seasoned with spice1 and serve immediately4 ,,fruit ,,icing ,mix confectioner's sugar with enough cream to make it the consistency of thick paste4 ,flavor as desired adding chopped nuts1 bananas1 shredded pineapple1 or other fruits4 ,,fruit ,,puffs ,beat three eggs separately1 then add one cupful of milk1 a pinch of salt1 and enough flour sifted with a heaping teaspoonful of baking-powder to make a thin batter4 ,fill buttered custard cups1 alternating with finely cut apples or other fruit sprinkled with sugar1 and steam for an hour4 ,jam or preserves may be used in the same way4 ,serve hot with any preferred sauce or with cream and sugar4 ,,fruit ,,roll ,sift together two cupfuls of flour1 two teaspoonfuls of baking powder1 a teaspoonful of sugar1 and half a teaspoonful of salt4 ,rub into it two tablespoonfuls of butter and add enough milk to make a dough that will roll4 ,roll into an oblong1 keeping the dough thin1 spread with softened butter1 then with chopped fresh or preserved fruit or berries1 sweetened to taste4 ,roll up1 pinch the ends together1 and steam for two hours1 or bake until the dough is brown and crisp4 ,serve hot with any preferred sauce4 ,apples1 apricots1 blackberries1 chestnuts1 currants1 figs1 preserved ginger1 plums1 blueberries1 oranges1 peaches1 pineapples1 quinces1 raspberries1 and cherries may all be used in this way4 ,,fruit ,,tapioca ,soak a cupful of tapioca over night in four cupfuls of cold water4 ,add a pinch of salt1 and three-fourths cupful of sugar1 and cook slowly in a double boiler until transparent1 adding more water if necessary4 ,put into a buttered baking-dish in layers1 alternating with fresh or canned fruit sweetened to taste4 ,have tapioca on top4 ,sprinkle with sugar1 dot with butter1 and bake for an hour4 ,serve either hot or cold with cream or any preferred sauce4 ,apples1 apricots1 blackberries1 cherries1 currants1 figs1 gooseberries1 plums1 blueberries1 oranges1 peaches1 pears1 pineapples1 quinces1 raspberries1 and strawberries are all used in the same way4 ,the less tart fruits require a little lemon-juice sprinkled on them4 ,in making apple tapioca sprinkle each layer of apples with sugar and spice4 ,a delicious pudding is made of strawberries and bananas sliced and combined with the tapioca4 ,,gooseberry ,,trifle ,cook a quart of gooseberries to a pulp in water to cover1 sweetening to taste4 ,put into a serving-dish1 cool1 cover with boiled custard1 then with whipped cream4 ,other fruits may be used in the same way4 ,,jellied ,,apples ,peel1 core1 and quarter enough apples to make four cupfuls4 ,cook slowly until soft in syrup to cover1 flavoring with a little lemon or spice4 ,add a package of gelatine which has been soaked and dissolved1 mould1 chill1 and serve with boiled custard or whipped cream4 ,,jellied ,,peaches ,peel and split a dozen peaches and cook until soft in thin syrup to cover4 ,add half a package of soaked and dissolved gelatine and a tablespoonful of claret or maraschino4 ,mould1 chill1 and serve with whipped cream or custard4 ,other fruits may be used in the same way4 ,,junket ,warm a quart of milk1 add a tablespoonful of rennet1 cool1 and serve with powdered sugar1 grated nutmeg1 and cream4 ,,lemon ,,sponge ,boil the chopped peel of one and juice of six lemons in two cupfuls of water1 strain and mix with two cupfuls of hot water in which a package of soaked gelatine has been dissolved4 ,sweeten to taste1 and beat until it begins to set1 then fold in the stiffly beaten whites of twelve eggs4 ,mould and chill4 ,half this recipe is sufficient for a small family4 ,,moonshine ,beat the whites of six eggs to a stiff froth and add gradually twelve tablespoonfuls of powdered sugar4 ,beat for twenty minutes1 then add three large peaches peeled and cut into bits4 ,fill dessert glasses three-fourths full1 chill1 and fill with whipped cream sweetened to taste and flavored with vanilla4 ,other fruits may be used in the same way4 ,,orange ,,snow ,make a pint of ,orange ,jelly1 adding the juice of a lemon and a little grated peel4 ,when cool but not set1 fold in the stiffly beaten whites of four eggs4 ,mould1 chill and serve with ,boiled ,custard4 ,lemon snow may be made in the same way4 ,,peach ,,trifle ,make a boiled custard with the yolks of four eggs1 one pint of milk1 and two tablespoonfuls of sugar1 cool1 and flavor with a few drops each of almond and vanilla4 ,arrange slices of stale sponge cake in a serving-dish1 moisten with custard1 cover with crushed and sweetened peaches1 pour over the custard1 and cover with meringue flavored with almond1 or with whipped cream4 ,,peach ,,delight ,peel and split ripe peaches and fill a baking-dish1 sprinkling each layer with sugar4 ,dot with butter1 add a cupful of water1 and sprinkle with flour4 ,make a crust of one and one-half cupfuls of flour sifted with a pinch of salt and a teaspoonful of baking-powder1 rubbing into it half a cupful of lard1 and adding ice-water to mix4 ,cover the peaches1 prick the crust1 bake1 and serve either hot or cold with cream4 ,,peach ,,snow-,,balls ,peel ripe peaches1 roll in powdered sugar1 then dip in boiled frosting1 let dry for two minutes1 and sprinkle with shredded cocoanut4 ,,pineapple ,,fluff ,mix canned grated pineapple with chopped nuts and quartered marshmallows1 and fill dessert glasses half full4 ,cover with whipped cream sweetened and flavored to taste1 and garnish with candied cherries or chopped nuts4 ,,pineapple ,,dessert ,select a large pineapple1 cut off the top and scrape out the pulp with a large spoon4 ,mix with finely cut strawberries1 cherries1 and bananas4 ,sweeten to taste1 fill the pineapple shell1 put on the cover1 and serve4 ,,pineapple ,,sponge ,grate a fresh pineapple1 add a cupful of sugar1 and simmer slowly for ten minutes4 ,add half a package of gelatine which has been soaked and dissolved in as little water as possible1 and when cool but not set1 fold in the stiffly beaten whites of four eggs4 ,serve with a custard made of a pint of milk sweetened to taste1 flavored with vanilla1 and thickened with the beaten yolks of four eggs4 ,a can of grated pineapple may be used instead of the fresh fruit4 ,,plum ,,roll ,sift a quart of flour with a teaspoonful of salt1 and three teaspoonfuls of baking-powder1 rub in two tablespoonfuls of butter1 and add enough milk to make a soft dough4 ,roll out1 spread with one cupful of chopped raisins and half a cupful of chopped citron4 ,sprinkle with cinnamon and sugar1 roll up1 and steam for half an hour or more4 ,serve hot with ,hard ,sauce4 ,,prune ,,sponge ,beat three eggs separately and mix4 ,add half a cupful of sugar1 half a teaspoonful of vanilla1 and three-fourths cupful of flour sifted with a teaspoonful of baking-powder4 ,soak and pit fifteen prunes1 drain1 chop fine1 add half a cupful of sugar and the juice of half a lemon4 ,put the prunes in a buttered baking-dish1 cover with the batter1 and bake for twenty or twenty-five minutes4 ,,quince ,,fluff ,cut up four or five quinces and boil until soft in water to cover1 then peel1 and rub through a sieve4 ,sweeten to taste1 add the unbeaten whites of four eggs1 and beat to a froth with an egg-beater4 ,serve immediately in dessert dishes4 ,,quince ,,trifle ,stew four quinces until soft1 rub through a colander1 and sweeten to taste4 ,turn into a glass dish and cover with a boiled custard made of one pint of milk1 the yolks of three eggs1 and two tablespoonfuls of sugar4 ,cover with a meringue and serve4 ,,rice ,,balls ,,with ,,custard ,wash a cupful of rice and soak for an hour in cold water to cover4 ,drain and cook until soft in two and one-half cupfuls of milk1 adding a teaspoonful of salt when the rice is nearly soft4 ,add sugar to taste and any preferred flavoring4 ,wet custard cups in cold water1 fill with rice and chill4 ,at serving time turn out on a platter1 put a bit of red jelly on each ball of rice and surround with boiled custard4 ,,raspberry ,,sponge ,bring to a boil two and one-half cupfuls of raspberry juice1 sweetening to taste4 ,add half a package of soaked gelatine1 and stir until dissolved4 ,when cool but not set1 fold in the stiffly beaten whites of three eggs1 and beat until stiff4 ,mould1 chill1 and serve with whipped cream4 ,strawberry or currant juice may be used in the same way4 ,,strawberry ,,meringue ,beat the whites of seven eggs to a stiff froth and add gradually a pinch of salt and seven tablespoonfuls of powdered sugar4 ,put into a buttered baking-dish in layers1 spreading each layer thinly with melted strawberry jam4 ,bake in a moderate oven for twenty-five minutes and serve very cold with whipped cream4 ,other jams may be used in the same way4 ,,strawberry ,,sponge ,rub a quart of strawberries through a sieve1 sweeten heavily1 and add the juice of a lemon4 ,add half a package of gelatine which has been soaked and dissolved1 and when cool but not set1 fold in the stiffly beaten whites of four eggs4 ,mould1 chill1 and serve with sugar and cream or with whipped cream4 ,other fruits may be used in the same way4 ,,strawberry ,,trifle ,fill dessert glasses half full of sponge cake and strawberry preserves4 ,cover with a meringue flavored with strawberry juice or with boiled custard or with whipped cream1 and serve with a few preserved strawberries on top4 ,other fruits may be served in the same way4 ,,snow-,,balls ,wet small square cloths in cold water and spread thinly with boiled rice4 ,put an apricot in the centre of each1 having removed the stone4 ,draw the cloths together1 tie securely1 and steam for ten or fifteen minutes4 ,remove the cloths and serve with a sauce made from fruit syrup4 ,almost any other fruit may be used instead of apricots4 ,,sweet ,,pancakes ,mix two tablespoonfuls of flour with a few drops of orange-flower water and a few grains of salt4 ,add the yolks of four eggs1 well-beaten1 and the whites of two4 ,fry by tablespoonfuls in butter1 turning once1 and sprinkling with sugar4 ,or1 spread with jelly1 roll up1 and sprinkle with powdered sugar4 ,,stewed ,,pears ,,with ,,rice ,peel1 split1 and core four large pears and cook until tender with two cupfuls of claret and one cupful of sugar4 ,boil half a cupful of rice until soft in milk to cover1 sweetening and flavoring to taste4 ,spread the rice in a serving-dish1 arrange the pears upon it1 reduce the syrup by rapid boiling1 pour over1 and serve ice cold4 ,other fruits may be used in the same way4 ,,vanities ,beat two eggs very light1 add a pinch of salt1 and flour to roll4 ,roll as thin as possible1 cut into fancy shapes and fry brown in deep fat4 ,sprinkle with powdered sugar and serve4 ,,virginia ,,puffs ,cream half a cupful of butter with a cupful of sugar1 add the beaten yolks of four eggs1 a teaspoonful of vanilla1 and sift in a cupful of cornstarch and two teaspoonfuls of baking-powder1 alternating with the stiffly beaten whites of the eggs4 ,bake in buttered gem-pans1 hissing hot1 in a quick oven4 ,serve with any preferred sauce4 ,,index ,apples1 served whole1 #bb2 a la ,conde1 #bc2 a la ,cherbourg1 #bc2 a la ,fermiere1 #bc2 a la ,francaise1 #bc2 a la ,ninon1 #bd2 baked1 #bd-bf2 boiled1 #bg2 coddled1 #bg2 dried1 #bg2 fried1 #bg2 in casserole1 #bh2 in rice-cups1 #bh2 jellied1 #bi2 sauce1 #bi2 stewed1 #cj ,apricots1 canned1 #cj2 dried1 #ca2 sauce1 #ca ,asbestos mats1 for protection1 #i ,asparagus1 with eggs1 #ic1 #aad ,bacon1 with eggs1 #gd2 broiled1 #gd2 breaded1 #gd2 with mush1 #ge2 fraise1 #ge2 a la creme1 #ge2 scrambled1 #ih2 omelet1 #aag ,bananas1 #bj1 #ca2 baked1 #ca2 au naturel1 #ca2 with sugar and cream1 #ca2 with oranges1 #cb2 with cereal1 #cb ,barley1 gruel1 #da2 boiled1 #da2 steamed1 #da ,beef1 balls1 #gb2 hash1 #gb2 frizzled1 #gb2 a la ,newport1 #gc2 corned1 hash1 #gc2 creamed1 #gd2 with scrambled eggs1 #ic2 omelet1 #aaf ,,beverages1 how to serve1 #ahf ,cafe ,glace1 #ahi ,chocolate1 #ahi ,cocoa1 #ahi ,coffee1 with cream1 #d2 boiled1 #ahh ,tea1 #aij ,birds' nests1 #ajd ,blackberries1 #bj2 how to serve1 #cb ,breakfasts1 general rules for1 #ab ,brewis1 how to make1 #da-b ,brioche1 paste1 #adh2 rolls1 #adi2 buns1 #adi2 breakfast cake1 #aej ,buckwheat cakes1 #afb-agb4 ,see ,pancakes4 ,buns1 brioche1 #adi2 bath1 #aej2 ,english bath1 #aea2 hot cross1 #aea ,calf's brains1 directions for cooking1 #ge ,canapes1 thirty-five varieties1 #bdd-bea ,canton flannel1 for protection1 #i ,celery1 creamed with eggs1 #ie ,centrepieces1 how placed1 #aj ,,cereals1 soaked over night1 #g2 with fruit1 #bb1 #cb1 #cc1 #dc-d2 uncooked1 #ci2 moulded1 #dj2 cold1 #dc ,boiled barley1 #da ,corn1 #hi1 #abh-acb ,farina1 #dj1 #de ,flummery1 #df ,grits1 #df ,hominy1 #dj1 #ace ,oatmeal1 #dj1 #adb ,pearled barley1 #dj ,pearled wheat1 #dj ,rice1 #ed1 #add ,rolled wheat1 #dj ,rye1 #add ,samp1 #ef ,wheatlets1 #ed ,chafing-dish1 for breakfast1 #g ,charleston breakfast cake1 #acc ,cheese1 #if2 with baked eggs1 #aja2 omelet1 #aaf ,cherries1 #bj2 cold1 #cb2 iced1 #cb2 crusts1 #cc ,chicken1 hash1 #gf2 directions for cooking1 #gf2 liver scramble1 #if2 creamed with poached eggs1 #ajj2 scramble1 #aje2 omelet1 #aaf ,china1 for breakfast1 #aa ,chocolate1 directions for making1 #ahi ,clam1 with omelet1 #aae ,cocoa1 directions for making1 #ahi ,codfish1 balls1 standing over night1 #g2 how to prepare1 #eh2 picked up1 #fj2 creamed1 #fj2 roast1 #fa2 a la mode1 #fa2 ,new ,england salt1 #fb2 boiled with egg sauce1 #fb2 with brown butter1 #fb2 cutlet1 #fc2 flaked salt1 #fc2 puff1 #fd2 escalloped1 #fd2 scrambled1 #ajg ,coffee1 with cream1 #d2 boiled1 #ahh-i2 ,cafe glace1 #ahi ,coffee cakes1 ,baba a la ,parisienne1 #agc2 ,german1 #agd2 ,austrian1 #agd2 ,hungarian royal1 #age2 ,french1 #age2 ,vienna1 #agf2 ,berlin1 #agg2 quick1 #agh ,corn1 mush1 #dc2 meal1 #db2 how to prepare1 #hi2 pone1 #abe2 muffins1 #abf1 #abh1 #abi1 #acj1 #aca2 bread1 #abf-g2 dodgers1 #abg1 #abh1 #acj2 with rice1 #abi2 puffs1 #aca2 with fruit1 #aca2 with hominy1 #acb ,crabs1 scrambled with eggs1 #ih2 omelet1 #aae ,crullers1 directions for making1 #agh 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,mushrooms1 #bfe ,oysters1 #bfe ,peas1 #bfe ,tomato1 #bfe ,vermicelli1 #bff ,,fish1 #bff ff4 ,clam1 #bff1 #bfg ,crab1 #bfg ,french1 #bfg ,german1 #bfh ,oyster1 #bfh1 #bfi ,salmon1 #bgj ,scallop1 #bga ,shrimp1 #bgj ,,fruit1 #bga ff4 ,currant1 #bgb ,gooseberry1 #bgb ,prune1 #bgb ,raisin1 #bgb ,raspberry1 #bgc ,strawberry1 #bgc ,,miscellaneous1 #bgh ff4 ,,mutton1 #bgc ff4 ,asparagus1 #bgc ,baked1 #bgc ,lamb1 #bgd ,quick1 #bge ,,veal1 #bge ff4 ,austrian1 #bge ,chiffonade1 #bgf ,italian1 #bgf ,spring1 #bgg ,vegetable1 #bgg-bgh ,southern hoecakes1 #abh ,strawberries1 #ba2 how to serve1 #cg ,sweetbreads1 directions for cooking1 #hd ,table1 how to set it1 #i2 for breakfast1 #aj ,tangerines1 #ba1 #ch ,tea1 directions for making1 #aij ,toast1 cream1 milk1 soft1 #ef2 ,french1 #hh2 anchovy with eggs1 #ajc ,tomatoes1 with eggs1 #ig1 #ajd1 #aae ,tongue1 scrambled with eggs1 #ii ,tripe1 fried1 #he2 fricasseed1 #he2 a la ,lyonnaise1 #he2 a la poulette1 #hf ,truce of ,god1 #e ,veal1 minced with eggs1 #hf ,,vegetables1 one hundred and fifty ways to cook1 #cgc-dbb ,artichokes1 #cgc ,asparagus1 #cgc1 #cgd ,beans1 #cge-chj ,beets1 #chj ,brussels sprouts1 #cha ,cabbage1 #cha-chd ,carrots1 #che1 #chf ,cauliflower1 #chf-chi ,celery1 #chi-cia ,corn1 #cia-cie ,cucumbers1 #cie ,eggplant1 #cie-cih ,hominy1 #cih ,lentils1 #cih ,macaroni1 #cii1 #djj ,mushrooms1 #djj1 #dja ,noodles1 #dja1 #djb ,okra1 #djb ,onions1 #djb-djd ,parsnips1 #djd1 #dje ,peppers1 #djf ,rice1 #dji1 #daj ,salsify1 #daj1 #daa ,spaghetti1 #daa-dac ,spinach1 #dac ,squash1 #dad-dae ,sweet potatoes1 #djg1 #djh ,tomatoes1 #dae-dai ,turnips1 #dai1 #dbj ,waffles1 ,blue ,grass1 #ahj-aha2 cream1 #aha2 feather1 #aha2 ,georgia1 #aha2 hominy1 #ahb2 ,indian1 #ahb2 ,kentucky1 #ahc2 ,maryland1 #ahc2 plain1 #ahd2 rice1 #ahd2 corn-meal1 #ahd2 ,swedish1 #ahe2 ,tennessee1 #ahe2 ,virginia1 #ahe ,water1 taken on rising1 #ac ,watermelon1 served in slices1 #ch ,wheat1 gruel1 #dg2 cracked1 #di2 crushed with raisins1 #eg2 cold cracked1 #eg ,white oil-cloth1 for protection1 #i ,zwieback1 directions for serving1 #aei ,a ,selection from the ,catalogue of ,g4 ,p4 ,,putnam',s ,,sons ,complete ,catalogue sent on application ,putnam's ,homemaker ,series ,no more unique or welcome gift for a brain-fagged housewife can be imagined than this little series of handbooks in their quaint plaid gingham covers1 comprising any number of tried recipes4 #aj ,volumes4 ,bound in ,blue ,apron ,gingham4 ,deckle edges4 ,gilt tops4 ,japan ,vellum ,labels4 ,each #a4jj net4 ,by mail1 #a4aj4 ,set #aj4jj4 ,carriage #ej cents4 ,craftsman ,bookcase free with each set4 ,wood of deep brown shade1 artistic in design1 gold embossed4 ,useful and ornamental4 #a4 ,what to ,have for ,breakfast ,the ,philosophy of ,breakfast--,how to ,set the ,table--,the ,kitchen ,rubaiyat--,fruits--,cereals--,salt ,fish--,breakfast ,meats--,substitutes for ,meat--,eggs--,omelets--,quick ,breads--,raised ,breads--,pancakes--,coffee ,cakes and ,waffles--,beverages--and #cfe ,different ,breakfast ,menus--,complete ,index--#bhb ,pages4 ,whoever follows its laws will bring peace to her household and kindly fame to herself4 ,it is the best book in all the world with which to start the fresh day1 and an intelligent application of its rules may set in motion the very springs of heroism1 joy1 and achievement4--,chicago ,tribune4 #b4 ,every-,day ,luncheons ,luncheons ,wise and ,luncheons ,foolish--,quick ,soups--,dainty ,dishes of ,fish--,meats ,suitable for ,luncheon--,one ,hundred ,sandwich ,fillings--,simple ,salads--,beverages--,easy ,desserts--and #cfe ,every-,day ,luncheon ,menus--,complete ,index--#cbe ,pages4 ,a helpful companion for any woman seeking to vary her menus4 ,the recipes are economical1 in many cases new1 and in all cases practical4--,the ,congregationalist4 #c4 ,one ,thousand ,simple ,soups ,soups and ,soup-making2 or1 ,the ,technique of the ,tureen--#be ,soup-,stocks--#ae ,garnishes for ,soups--#bjj ,beef ,soups--#aaj ,mutton ,soups--#ajj ,veal ,soups--#aej ,chicken ,soups--#ajj ,fish ,soups--#ej ,chowders--#ej ,cream ,soups--#ajj ,purees and ,bisques--#ej ,wine and ,fruit ,soups--#ej ,miscellaneous ,soups--,complete ,index--#cgf ,pages4 ,its information is all practical and every recipe contained within its covers is well worth trying4 ,it will prove a valuable addition to the domestic shelf of any housewife whether she be her own cook or not4--,newark ,advertiser4 #d4 ,how to ,cook ,shell-,fish ,fishy ,observations--#acj ,ways to ,cook ,clams--#he ,ways to ,cook ,crabs--#aj ,ways to ,cook ,crawfish--#bj ,ways to ,cook ,mussels--#age ,ways to ,cook ,lobsters--#bae ,ways to ,cook ,oysters--#aj ,ways to ,cook ,oyster ,crabs--#aj ,ways to ,cook ,prawns--#dj ,ways to ,cook ,scallops--#dj ,ways to ,cook ,shrimps--#c ,ways to ,cook ,snails--#dj ,ways to ,cook ,terrapin--#e ,ways to ,cook ,turtle--,complete ,index--#cce ,pages4 444 ,recipes almost innumerable1 varied in character but universally tempting1 follow with blank pages for new ones4 ,here is a delightful gift for the chafing-dish expert or the dainty housekeeper4--,chicago ,record-,herald4 #e4 ,how to ,cook ,fish ,fish in ,season--#aa ,court ,bouillons--#ajj ,fish ,sauces--#aj ,ways to ,serve ,anchovies--#de ,ways to ,cook ,bass--#h for ,blackfish--#be for ,bluefish--#fg for ,codfish--#bg for ,frogs' ,legs--#hj for ,halibut--#be for ,herring--#i for ,kingfish--#fe for ,mackerel--#aj for ,pompano--#acj for ,salmon--#ad for ,salmon ,trout--#bj for ,sardines--#ie for ,shad--#af for ,sheepshead--#ce for ,smelts--#ee for ,soles--#ej for ,trout--#ae for ,turbot--#e for ,weakfish--#d for ,whitebait--#be for ,whitefish--#h for ,whiting--#ajj ,miscellaneous ,recipes1 etc4--,complete ,index--#ebb ,pages4 ,the directions are so full and explicit that they will commend the book to any housekeeper4--,san ,francisco ,chronicle4 #f4 ,how to ,cook ,meat and ,poultry ,wanted--a ,new ,animal--#ajj ,sauces for ,meat and ,poultry--#bjj ,ways to ,cook ,beef--#bjj for ,mutton and ,lamb--#ahj ,ways for ,pork--#bjj for ,veal--#bjj for ,chicken--#ej for ,duck--#be for ,goose--#be for ,turkey--#be for ,pigeon--,complete ,index--#ejd ,pages4 ,miss ,green1 whoever she may be1 knows how to write cook books4 ,merely reading over the recipes is enough to make one hungry4--,cleveland ,plain ,dealer4 #g4 ,how to ,cook ,vegetables ,pleasing ,table ,vegetables--#ea ,sauces for ,vegetables--#db ,ways to ,cook ,artichokes--#de for ,asparagus--#ie for ,beans--#bj for ,beets--#h for ,brussels ,sprouts--#aje for ,cabbage--#ef for ,carrots--#di for ,cauliflower--#cb for ,celery--#ai for ,chestnuts--#hg for ,corn--#ed for ,cucumbers--#dg for ,egg ,plant--#ae for ,hominy--#hj for ,macaroni--#ie for ,mushrooms--#ai for ,noodles--#bj for ,okra--#fc for ,onions--#be for ,parsnips--#ec for ,peas--#cc for ,peppers--#ccf for ,potatoes--#fc for ,sweet ,potatoes--#ij for ,rice--#ce for ,spaghetti--#bi for ,spinach--#cb for ,squash--#ajj for ,tomatoes--#df for ,turnips--,complete ,index--#fdd ,pages4 ,miss ,green is indeed a passed mistress of the art of cooking2 her rules may always be relied upon in every way4--,providence ,journal4 #h4 ,one ,thousand ,salads ,proper ,salads and ,others--,salad ,dressings and ,aspics--,salads of ,fish--,meat--,vegetables--,fruit--,egg- -,cheese--,nut-,cheese ,dishes--,canapes--,sandwich ,fillings--,complete ,index--#dae ,pages4 ,competent authorities agree that this is one of the most important and successful of the ,homemaker ,series4 ,in no phase of the culinary art is genius so necessary as in the compounding of a salad4 #i4 ,every-,day ,desserts ,simple ,desserts and ,others--#bh ,blanc ,manges--#bac ,cakes--#cb ,cake ,fillings and ,frostings--#bf ,charlottes--#ab ,cobblers--#dh ,cookies--#bf ,compotes--#gj ,creams--#ff ,custards--#ac ,doughnuts--#bb ,dumplings--#dd ,fritters--#afj ,frozen ,desserts--#ge ,simple ,fruit ,desserts--#bc ,gingerbreads--#cf ,jellies--#ab ,sweet ,omelets--#ih ,pies--#che ,puddings--#ajb ,pudding ,sauces--#bb ,shortcakes--#ch ,souffles--#ej ,tarts--,complete ,index--#ebe ,pages4 ,whoever follows its laws will bring peace to her household and kindly fame to herself4--,chicago ,tribune4 #aj4 ,every-,day ,dinners ,eating and ,dining--#ce ,canapes--#ajj ,simple ,soups--#ej ,ways to ,cook ,shell-,fish--#fj for ,fish--#aej for ,meat and ,poultry--#bj for ,potatoes--#cj ,simple ,sauces--#aej ,salads--,simple ,desserts--#cfe ,dinner ,menus--,complete ,index--#daj ,pages4 ,simplicity--and1 as a general rule1 economy--has been the standard by which each recipe has been judged4 ,all are within the capabilities of the most inexperienced cook1 who is willing to follow directions4 ,covers the whole subject in a complete and comprehensive fashion4--,albany ,argus4 ,send for ,illustrated ,circular of ,popular ,books for the ,household4 ,transcriber's ,note ,variable spelling is preserved as printed1 e4g4 cardamon1 creme4 ,the recipe for ,braised ,flank ,steak1 on page #cah1 may have some text missing following 'pour over1' as it is unclear as written4 ,since it is impossible to determine what that text might be1 it is preserved as printed4 ,there seems to be a heading1 ,,puddings1 missing from page #dib1 immediately before the recipe for ,,apple ,,pudding4 ,the omitted heading has not been added4 ,there may be a heading missing from the beginning of page #eaf1 immediately before the recipe for ,,apples ,a ,,la ,,ninon4 ,the preceding pages covered tarts4 ,from the index listings1 it seems that page #eaf is the start of a collection of 'miscellaneous' dessert recipes4 ,the omitted heading has not been added4 ,on page #ece1 the index lists simply ',raspberry' for the recipe for ,raspberry tea-cake on page #dfg4 ,this is preserved as printed4 ,minor punctuation errors have been repaired4 ,for ease of searching1 hyphenation and accent usage have been made consistent where there was a prevalence of one form over another4 ,otherwise1 they are preserved as printed4 ,the following typographic errors have been repaired3 ,page #bj--;,canteloupe amended to ,cantaloupe--,melons1 ,musk1 ,water1 ,cantaloupe 444 ,july #ae to ,october #ae4 ,page #ef--;,drip amended to ,dip--,dip crisp slices of toast for a moment 444 ,page #bjg--;acccording amended to according--,prepare according to directions given for ,apricot ,salad1 444 ,page #baf--parsely amended to parsley--,roll in very finely minced parsley1 444 ,page #bed--;choppped amended to chopped--,one cupful each of chopped onion1 carrot1 celery1 444 ,page #bfd--thoroughy amended to thoroughly--,when thoroughly blended1 add two cupfuls of cold milk1 444 ,page #cfb--;add amended to a--444 thicken with browned flour and a little butter cooked together1 444 ,page #djh--minues amended to minutes--444 and bake for twelve or fifteen minutes4 ,page #dea--whites amended to white--,garnish with white grapes1 444 ,page #dgj--woy amended to way--,pears or other fruits may be used in the same way4 ,page #dia--omitted 'a' added--444 with a pint of milk1 two eggs well-beaten1 444 ,page #eja--mintues amended to minutes--444 and bake for twenty minutes in a moderate oven4 ,page #ejf--slowy amended to slowly--,cook slowly for an hour two-thirds cupful of sago 444 ,page #eba--marmalde amended to marmalade--444 spread with jelly-jam1 or marmalade1 roll up1 444 ,page #ebh--;curraut amended to currant--,strawberry or currant juice may be used in the same way4 ,page #ebi--stiffy amended to stiffly--444 fold in the stiffly beaten whites of four eggs4 ,page #ecd--dgj amended to #dfi--;,,desserts 444 ,,miscellaneous 444 ,apple charlotte1 #dfi ,page #eda--cah amended to #cai--,,meat ,,and ,,poultry 444 ,,beef 444 ,steaks1 various varieties of1 #caf-cai ,page #edf--dcc amended to #dcb--,,salads 444 ,,dressing 444 ,mayonnaise1 #dcb