,read the ,introduction and the ,general ,directions at the beginning of the book and at the beginning of each chapter and subject first1 for a better understanding of the recipes4 ,universal ,crust ,recipe1 page #dcg4 ,the ,laurel ,health ,cookery ,a ,,collection ,,of ,practical ,suggestions and ,recipes ,for the ,preparation of ,non-,flesh ,foods in ,palatable and ,attractive ,ways ,,by ,,evora ,,bucknum ,,perkins ,an ,instructor of wide experience in ,vegetarian ,cookery in ,various ,homes1 ,chatauquas and ,sanitariums1 and the ,pioneer in ,hygienic ,vegetarian ,restaurant ,work ,,the ,,laurel ,,publishing ,,company ,,melrose1 ,,mass41 ,u4 ,s4 ,a4 ,copyright1 #aiaa1 by ,,evora ,,bucknum ,,perkins4 ,,introduction ,several years ago as ,i was leaving ,washington after giving a course of demonstration lectures in hygienic cookery1 ,i was impressed with the thought that a cook book 7which my friends had been urging me to write7 giving the results of my experience1 would be the means of reaching the greatest number of people with knowledge on health subjects4 ,as a result of that thought1 this book comes with earnest1 heartfelt greeting to all other works of the same nature1 not as a rival but as a co-worker in the great plan of glorifying our ,creator4 #a ,cor4 #aj3ca4 ,in its preparation1 ,i have purposed to make the book practical1 avoiding technicalities and to some extent conventionalities1 and have endeavored to 8meet the people where they are0 by not being extreme or radical2 and at the same time to make principles of truth so clear that many will be won from 8the indulgence of appetite1 which places them in such a condition of health that there is a constant warring against the soul's highest interests40 ,while there are recipes especially for those who entertain1 there is an abundant variety of directions for carefully prepared simple dishes4 ,the explicit general directions will not be needed by all1 but from my twenty years of experience in teaching1 ,i know that many will value them4 ,the foods richest in proteids are classed as 8,true ,meats0 and no flesh meat names are used in the book4 ,this collection contains the choicest of those of my recipes which have been published by others in various books and periodicals at different times4 ,i am indebted to an innumerable company of people of all classes for ideas1 for which ,i would be glad to thank each one personally if it were possible4 ,though there is hardly any choice1 the recipes marked with a star are especially practical and desirable4 ,all unnamed quotations are from 8,the ,ministry of ,healing0 or other works by the same author4 ,that 8,the ,laurel ,health ,cookery0 may bring rich blessings to many households is my earnest prayer4 ,evora ,bucknum ,perkins 99 99 99 99 99 8,many will be rescued from physical1 mental and moral degeneracy through the practical influence of health reform4 ,health talks will be given1 publications will be multiplied4 8,the principles of health reform will be received with favor2 and many will be enlightened40 ,illustration ,,contents ,,page ,,introduction #c ,,general #i ,cooking ,utensils1 their ,uses and ,care ,things to ,do ,beforehand ,economy ,miscellaneous ,measurements ,flavorings ,garnishings ,,fruits #cd ,fresh ,cooked ,to ,can ,jellies ,jams ,,to ,,can ,,vegetables #fi ,,to ,,dry ,,vegetables #gb ,,soups #gd ,suggestions ,water ,soups ,cream and ,milk ,soups ,bisques ,chowders ,purees ,our ,famous ,soups ,fruit ,soups ,soup ,garnishes and ,accompaniments ,,entrees #aji ,,true ,,meats #aci ,nuts and ,nut ,foods ,trumese ,trumese ,dishes ,nutmese ,nutmese ,dishes ,trumese and ,nutmese ,dishes ,roasts ,legumes ,eggs ,,mushrooms #baf ,,stuffings ,,and ,,dressings #bba ,,meat ,,and ,,vegetable ,,gravies ,,and ,,sauces #bbc ,,vegetables #bcg ,,chestnuts #bga ,,salads #bgc ,secrets of ,success ,cooked ,dressings ,uncooked ,dressings ,true ,meat ,salads ,vegetable ,salads ,fruit ,salads ,,puddings ,,without ,,eggs #bid ,,puddings ,,with ,,eggs #cji ,,pudding ,,sauces #cbd ,,gelatine--,,vegetable #cce ,,pies #cdg ,,cakes #cgj ,icings and ,fillings ,,ice ,,cream ,,and ,,fruit ,,ices #djb ,,cereals #dji ,,macaroni #dai ,,breads--,,leavened #dbd ,,breads--,,unleavened1 ,,without ,,chemicals #dde ,,sandwiches #dfe ,,milk1 ,,cream1 ,,butter ,,and ,,cheese #dgc ,,drinks #dgi ,,invalid ,,foods #dhf ,,confections #dhh ,,meals ,,and ,,menus #dic ,,picnic ,,and ,,travelling ,,lunches #ejd ,,general ,,cooking ,,utensils1 ,,their ,,uses ,,and ,,care 8,a good housekeeper without perfected kitchen conveniences is as much of an anomaly as a carpenter without a plane1 a dressmaker without a sewing machine40--,anonym4 ,what would we think of the farmer who to-day was cutting his hay with a scythe and reaping his grain with a cradle because he could not 8afford0 a reaper and mower8 ,while we should be able to adapt ourselves to circumstances1 to improvise double boilers1 steamers and ovens when necessary1 it is at the same time true economy to have an abundance of cooking utensils if possible4 ,a half dozen saucepans will last six times as long as one used for everything and save much valuable time4 8,to many people1 anything out of the usual custom is deemed extravagant40 ,this ,i suppose accounts for the fact that many housewives who have beautifully furnished parlors and wear fine clothing cannot afford conveniences for the kitchen4 ,the room in which is prepared the 8food to sustain life and nourish brain1 bone and muscle10 should be the most attractive place in the house1 and it will be when arranged and furnished for convenience4 ,i can think of nothing more interesting than a kitchen with the frequently used utensils decorating the walls where they can be reached with few steps2 and such little things as spoons1 egg beaters1 can openers1 spatulas1 cork screws1 potato mashers1 measuring cups1 funnels1 soup dippers1 wire strainers1 pinchers and skimmers1 not forgetting a small cushion with pins1 hanging just over the table2 the table having drawers for knives1 vegetable cutters and other unhangable articles4 ,the best quality of aluminum ware is the cheapest and best for fruits and for general cooking purposes1 except for vegetables4 ,never put lye or anything alkaline into aluminum vessels4 ,copper and re-tinned vessels are unequaled in some respects 7if they may not be used for acid foods72 being flat bottomed1 thick and heavy1 milk1 legumes1 cereals and foods of that nature are not so apt to stick or scorch in them1 and they are almost everlasting4 ,they can be re-tinned when the lining wears off4 ,iron kettles and frying pans are excellent for many things4 ,some of the uses of a nice smooth iron frying pan are to bake a round cake or a thick pie or a pudding in1 to scallop corn or potatoes1 or to scald milk4 ,use granite1 agate1 and porcelain lined utensils with care4 ,never dry them on the stove as that causes them to crack2 and do not knock the edges of the kettles and saucepans with a spoon1 nor strike any kind of a vessel with an agate spoon1 as it causes the little particles of glazing to flake off4 ,these flakes from agate utensils often work serious injury to the delicate membranes of the digestive tract4 ,one large double boiler holding from #h to #af qts4 is very desirable as it furnishes two kettles for fruit canning and other purposes and can be used as a double boiler when required4 ,several smaller ones of different sizes economize time and food material4 ,to improvise a double boiler1 set a close covered pan over a kettle of boiling water2 or set a covered dish into a pail with water in it1 cover and put into the oven2 or put a pan or other covered vessel into a kettle of water on top of the stove with something under it to keep it from the bottom of the kettle2 or set one milk crock into another1 with water in the lower one2 or a bowl into the top of the teakettle4 ,the first double boiler ,i ever owned was a gluepot4 ,use wire strainers or small and large colanders1 well covered1 over dishes of boiling water1 for steamers2 and when a deeper receptacle is required1 turn a basin or pan that just fits1 over the top4 ,two sizes of flat colanders with pin head holes are to be found at the #e and #aj cent stores1 which are just as useful and durable as more expensive ones4 ,they answer the purpose of both steamer and colander4 ,be sure to have deep kettles or boilers into which the colanders fit perfectly4 ,i have been in kitchens where1 though there was a sufficient variety of utensils1 they were of little use1 for no two things fitted2 the steamers and colanders were just a little too large or a little too small for all the kettles1 requiring double the expenditure of time and strength in using4 ,iron rings from small wooden kegs or little rings melted from the tops of tin cans are great treasures to use on the top of the stove1 in kettles1 or in the oven1 to set vessels on to keep the contents from sticking and burning4 8,gunboats0--empty tin cans--of all sizes1 have a great variety of uses4 ,a book of asbestos sheets costing ten cents is invaluable4 ,each sheet can be used again and again for laying over bread1 cake and other foods in the oven4 ,after using an aluminum frying or omelet pan for a time1 one would always feel it to be a necessity4 ,the uses of timbale molds and custard cups are almost innumerable1 and when you once get them you have them4 ,a pastry brush saves greasy fingers and much time1 in oiling cold or warm pans4 ,never use it on a hot griddle4 ,for dispatch and thoroughness in oiling round bottomed gem pans1 nothing equals a piece of cloth folded in several thicknesses #b to #c in4 square1 saturated with oil4 ,a spatula 7similar to a palette knife7 of medium size will soon pay for itself in the material it saves from the sides of the pans1 as well as in time4 ,a large ,french knife chops vegetables on a board more rapidly than they can be done in a chopping bowl2 it also slices onions1 shaves cabbage1 cuts croutons and does many things as no other knife can1 while smaller ones of different sizes all have their uses4 ,for stirring dry flour and meal into hot liquid1 for gravies1 and for beating all batters1 nothing can take the place of a strong wire batter whip4 ,the 8,surprise0 beater with fine cross wires makes the whites of eggs for meringues and cakes lighter than any other4 ,the smaller the wire around the edge1 the lighter the eggs will be4 ,these very delicate ones are for sale in some of the five and ten cent stores at #c for #e;c4 ,next to the 8,surprise0 beater for beating whites of eggs comes the silver fork4 ,the 8,dover0 revolving beater gives a fine close grain when that is desired1 as in egg creams1 the 8,holt0 coming next and being more rapid in its work1 while the 8,lyon0 gives a fine1 fluffy result4 ,a large sized beater is more useful4 ,eggs can be beaten in a deep bowl1 narrow at the bottom 7the regular cooking bowl shape7 in half the time that it takes to beat them in a broad bottomed bowl4 ,the nearer the sides of the bowl are to the beater1 the quicker the work will be done4 ,the same is true of whipping cream1 and as cream spatters at first1 a pitcher or a tin can1 not so deep but the handle of the beater can be operated1 is best for the purpose4 ,it is better to set the dish in the sink while whipping cream4 ,if possible have a good scale1 as much more accurate results are obtained in cooking by weight than by measure4 ,it will be useful in weighing articles from the grocery and market1 for weighing letters and papers for mailing and many other things4 ,when you have used a good bread mixer for a time1 you would not go back to the old1 laborious way of kneading bread for double its cost4 ,the mixer also makes better bread than can be made by hand4 ,illustration3 ,,some ,,cooking ,,conveniences ,illustration3 ,,pudding ,,molds ,,copper ,,sauce ,,pan ,,turk',s ,,head ,,mold ,,border ,,mold ,,aluminum ,,omelet ,,pan ,,surprise ,,beater ,one of the greatest labor savers is a food cutter4 ,a large sized one1 even for a small family1 is most satisfactory4 ,many now have a nut butter attachment which is desirable1 though a regular nut butter mill is preferable for nut preparations4 ,try to have something for a quick fire4 ,if you are out of the reach of gas1 a well-cared-for two burner oil stove will do good service4 ,eternal vigilance is the price of preventing double boilers from going dry4 ,add more water before there is the least danger4 ,rinse off the egg beater or batter whip and hang it in its place as soon as you finish using it1 before going on with what you are doing1 unless1 as in some cakes1 it needs to drain1 then have ready a pitcher1 tin can or quart measure containing cold water to drop it into after draining4 ,the cogs of an egg beater should never be wet2 when they are wet once1 its usefulness is impaired4 ,the 8,surprise0 beater should never be touched with a cloth4 ,always wipe a can opener after using1 and hang it in its place4 ,wire strainers should always be rinsed as soon as used2 colanders also1 unless they require soaking1 in which case put them immediately into water4 ,put sticky utensils to soaking as soon as emptied4 ,rinse and put to draining everything that can be rinsed2 then it will be ready for use instead of rusting in the sink4 ,never put knives1 spatulas1 egg beaters or whips in the sink2 always rinse them off at once4 ,professional cooks never lay a knife down without wiping it off4 ,clean1 dry cloths or towels should be at hand for such purposes4 ,a side towel fastened to the waist is almost a necessity4 ,never scrape a knife or spoon on the edge of a dish4 ,it is just as necessary and as satisfactory to keep the inside of the oven blackened as the top of the stove1 and it is very little more work4 ,boil strong lye water in a scorched vessel 7except aluminum71 before trying to clean it4 ,i have noticed that if a little water is boiled for a few minutes in a close covered vessel in which some pasty food has been cooked1 the particles are so loosened by the steam that the vessel washes easily4 ,i would suggest that instead of hanging the dish cloth on the inside of the sink door1 you put it on a line near the stove or out of doors1 where it will dry quickly4 ,wet wooden spoons1 chopping bowls and all wooden utensils in cold water before using1 to prevent their absorbing the flavors and juices of foods4 ,put new bread and cake tins into a hot oven and bake them until they look like old ones1 if you wish your bread and cake to be well done on the bottom and sides4 ,do not work in a 8mess10 keep your tables wiped up as you go4 ,above all1 pick up after yourself4 ,it is often more work to pick up after people than to do the work4 ,,things ,,to ,,do ,,beforehand ,wash potatoes and keep in stone crock in cool place4 ,have beans1 peas and lentils looked over4 ,have ,english currants washed and dried1 in jars4 ,have seeded raisins stemmed4 ,have peanuts and almonds blanched4 ,have herbs and flavorings ground and bottled4 ,have citron cut1 wrapped in waxed paper1 in covered jar4 ,have flour browned in three shades4 ,have dry bread ground4 ,have tomatoes strained4 ,have lemon juice extracted1 standing in a cool place4 ,,economy 8,gather up the fragments that remain that nothing be lost40 ,john #f3ac4 ,true economy consists in using all of a good material1 rather than in buying an inferior quality4 ,it is poor economy from a financial standpoint 7saying nothing of health7 to buy small or specked fruits or vegetables4 ,it takes longer to pare1 quarter and core a specked apple than a sound one1 because the decayed part has first to be cut out and one may have to cut again and again before it is all removed and when it is finished there may not remain a quarter of an apple4 ,i once saw two barrels of apples bought at a great 8bargain40 ,four or five people whose time was valuable spent an afternoon in preparing those apples to stew2 when they had finished1 there was just a bushel left and they were so flavorless that it was necessary to add lemon juice and a good deal of sugar to make them at all palatable4 ,c4 ,f4 ,langworthy1 ,ph4 ,d4 in speaking of overripe and partially decayed fruit says3 8,in addition to a deterioration in flavor1 there is always the possibility of digestive disturbance if such fruit is eaten raw40--,farmers' ,bulletin #bic4 ,u4 ,s4 ,department of ,agriculture4 ,inferior1 immature fruit1 dried1 requires a larger proportion of sugar than well ripened fruit1 and then it is neither palatable nor wholesome4 ,small prunes with their large proportion of stone and skin are expensive besides being inferior in flavor4 ,it takes as long to pare1 quarter and core a small apple as a large one1 and a bushel of large apples will yield more pulp than a bushel of small ones1 notwithstanding the spaces1 there being a so much larger proportion of skins and cores in the small ones4 ,small pineapples are especially expensive4 8,cheap0 flour costs more than the best because it takes a larger quantity to make the same amount of bread4 ,corn starch that costs two or three cents less per package than the best will sometimes require double the quantity for thickening1 besides imparting a strong1 disagreeable flavor4 ,cotton seed oil that is not well refined1 so that it is clear and nearly white is not fit for food1 and requires more for shortening4 ,economy in all things1 food1 clothing1 houses1 climate is that which keeps us in the best condition physically and spiritually4 ,,miscellaneous ,all foods that are suitable should be used uncooked4 ,they are more nourishing and consequently more satisfying4 ,foods containing starch should not be eaten raw4 ,next to wholesomeness1 make taste and palatability first4 ,there is nothing more disappointing than to taste of a daintily arranged and decorated dish and find it flat and insipid4 ,seek to develop the natural flavors of foods1 of which there are thousands1 rather than to add foreign flavorings4 ,to stir fruits1 legumes and many foods while cooking is just the way to make them stick and scorch4 ,shake the vessels instead of stirring4 ,to brush kettles and saucepans on the inside with oil1 helps to keep milk and other foods from sticking4 ,use double boilers as far as possible for reheating gravies1 cereals and legumes1 and for heating milk4 ,when1 in spite of all precautions1 something burns on1 plunge the vessel without ceremony into a pail or pan of cold water for a moment1 empty the contents immediately into another kettle1 add boiling water and return to the fire to finish cooking4 ,badly scorched foods often lose all the scorched flavor by this treatment4 ,remove the burnt portion from bread or cake with a grater1 when first taken from the oven4 ,dip the knife into hot water to cut butter1 warm bread or cake4 ,two forks are better than a knife for separating steamed puddings1 fresh cake and many things4 ,use pastry flour for gravies1 sauces and all thickenings4 ,to blend flour and liquid for thickening1 add only a little liquid at a time1 stirring with a fork or batter whip until a perfectly smooth paste is formed1 then add liquid to make of the consistency of rather thin cream4 ,flour1 for thickening1 gives a more creamy consistency than corn starch4 ,use corn starch for fruit juices1 as it leaves them clearer4 ,never mix flour or corn starch with eggs to stir into boiling liquid1 as they both require longer cooking than eggs will bear without separating4 ,stir the blended flour or corn starch into the liquid first1 let it boil well1 then pour the hot mixture gradually1 stirring1 into the beaten eggs1 return to the fire and cook a moment if necessary1 but do not boil4 ,in adding yolks of eggs to hot mixtures1 put two or three spoonfuls of the mixture on to the yolks1 stirring1 then add them1 all at once1 to the whole4 ,eggs must be added all at once to hot liquids so they will all be cooked alike and a part will not curdle before the rest is done4 ,to prevent a raw taste1 blended flour should be added to boiling liquid so slowly as not to stop its boiling4 8,rich milk0 means one-fourth to one-third cream4 ,cream judiciously used is no more expensive from a financial stand point than butter1 and from a health standpoint it is cheaper4 ,being in the form of an emulsion1 cream does not hinder digestion as does the free fat of butter4 ,it should be sterilized before using in uncooked dishes4 ,in the recipes in this book1 heavy cream is meant unless thin is specified4 ,it is cheaper to buy heavy cream than light1 when there are two qualities1 and you can make it as thin as you wish4 ,when cream is scarce do not use it where oil and skimmed milk will do just as well1 but save it for uses where nothing else will take its place4 ,cream with water often gives a better flavor to foods than milk1 and is just as cheap4 ,for farmers1 the use of cream saves the labor of making butter4 ,when taking cream1 use fewer nuts and less butter and other oils4 ,nut creams and butters may always be substituted for dairy cream and butter1 with judgment as to flavors4 ,peanut butter should be used sparingly and judiciously4 ,no one enjoys1 as one man expressed it1 8that everlasting peanut flavor in everything40 ,oil and melted butter may be combined in equal quantities when the butter flavor is desirable1 as in pilau and drawn butter4 ,oil makes more tender pastry1 raised cakes and universal crust4 8,stale0 bread crumbs are those of a two or three days old loaf4 ,stale bread is understood for crumbs when no specification is given4 ,a quick and easy way to prepare stale bread crumbs is to cut very thin slices from the loaf1 lay them together and cut as thin as possible across one way and then the other with a large sharp knife into tiny dice4 8,dry0 crumbs are those from a loaf dry enough to grate or grind4 ,save all pieces of bread not usable for croutons or other things1 dry without browning1 and roll or grind1 for dry crumbs2 sift1 leaving two sizes of crumbs4 ,when bread crumbs are used for puddings or molds the quantity will vary with the kind of bread4 ,fewer will be required with home-made bread than with baker's bread4 ,bread1 cracker or zwieback crumbs1 corn meal1 flour or browned flour ,no4 #a1 or a mixture of crumbs and brown or white flour may be used for rolling croquettes or cutlets1 or for sprinkling the top of scallops or gratins4 ,nut meal is suitable for the outside of rice croquettes and the top of many dishes4 ,grated or chopped onion is apt to become bitter if prepared long before using4 ,to extract the juice from lemons without a drill1 cut them in halves without rolling1 the same as for a drill1 then holding each half over a strainer in a bowl1 work the point of a spoon from the cut surface in and around gradually to the rind4 ,this method removes the juice cleaner than does the drill4 ,another way is to roll the lemon and puncture it at one end with a silver fork1 then squeeze the juice out4 ,this leaves the seeds inside4 ,dry lemons yield more juice than fresh ones4 ,remove the pulp from lemons for pies and other uses by cutting them lengthwise in the middle of the sections and scraping each side of the membrane1 or by cutting the lemon in halves crosswise and taking the pulp out with a spoon4 ,to keep lemons and oranges from molding1 spread them on a shelf in a dry place so that they will not touch each other4 ,they may be covered with glass tumblers if in a cool as well as dry place4 ,to core apples1 insert a steel fork at the blossom end and turn it round and round1 then repeat from the stem end4 ,the half shell of an egg will remove bits of shell from broken eggs much better than a spoon4 ,my mother taught me to use too little rather than too much salt in foods1 saying it was easier to add it than to take it out4 ,salt varies so much in saltness that it is impossible to give definite rules for its use4 ,have a shelf over the stove for zwieback1 crackers and toasted cereals to keep them crisp4 ,keep a dish of oil on or near your work table4 ,have a small tin of pastry flour on the table to use for thickening sauces2 also a small bowl or tin of sugar1 and one of corn starch if using it frequently1 and a box of salt1 of course4 ,if a thickened mixture is allowed to any more than boil up well1 after lemon juice is added1 it will become thin4 ,finely-sliced1 tender1 raw celery is much to be preferred to cooked1 in timbales1 croquettes1 batters and sauces4 ,never chop celery2 slice it fine instead4 ,the word 8meat0 as used in this book refers to true meats1 not flesh meats1 but is confined to such foods as are rich in proteids1 not being taken in its broadest sense4 ,use soft butter for oiling molds to be decorated1 as that holds the decorations better than oil4 ,to unmold1 dip the mold in hot water a moment4 ,both oil and crumb molds for delicate fillings4 ,dip molds in cold water1 invert and turn quickly right side up without draining1 for gelatine and other fillings to be served cold4 ,many foods gain in richness of flavor by being reheated2 and for that reason1 left overs often make more appetizing dishes than fresh cooked foods4 ,reheat foods1 legumes1 vegetables1 cereals1 or fruits1 to preserve them1 before they begin to show signs of spoiling4 ,only a small quantity of sugar1 proportionately1 should be added to yolks of eggs1 or they will gather in small1 hard particles and become useless4 ,ice water crisps and freshens such vegetables as lettuce1 parsley1 cabbage and cucumbers as that just a little warmer will not4 ,in multiplying a recipe to make a larger quantity of soup or other liquid food1 use a smaller proportion of liquid2 or in dishes containing thickening take a larger proportion of flour1 as the evaporation is not so great in proportion to the quantity4 ,the alcohol of yeast or of flavoring extracts goes off in the steam in cooking4 ,when eggs are used in cakes1 breads1 puddings or other dishes1 fewer nuts1 nut foods1 legumes or other proteid foods will be required4 ,bake souffls and dishes made light with eggs1 slowly1 as when baked rapidly they puff up quickly and fall just as quickly2 while if baked slowly1 they retain their lightness4 ,timbales1 puddings and all molds to be served hot should stand #e or #aj m4 in a warm place after removing from the fire1 before unmolding4 ,place a cold wet towel over pudding molds to loosen1 if inclined to stick4 ,do not chop nut meats fine for roasts1 cakes or puddings4 ,sometimes leave them whole1 or just break them a little4 ,to try vegetables for tenderness1 use a sharp pointed knife rather than a fork4 ,batter and plum puddings and brown bread may be steamed in the oven by setting the mold containing them into a vessel of water with a tight fitting cover4 ,to steam in glass1 set dishes or jars first into cold water and bring to boiling1 then set into steamer4 ,honey attracts moisture1 consequently it should be kept in a warm dry place4 ,in discarding unwholesome foods be sure to put something wholesome in their place2 in other words1 employ a system of substitution rather than one of subtraction4 ,for instance1 for this book we have taken pains to search out a variety of harmless flavorings to be used in place of the irritating condiments1 such as mustard1 pepper1 ginger1 cinnamon1 nutmeg and cloves2 and instead of the acetic acid of vinegar1 we use lemon juice--citric acid4 8,vinegar--acetic acid1 is about ten times as strong as alcohol and makes more trouble in the stomach than any of the other acids except oxalic40--,dr4 ,rand4 8,do not eat largely of salt40 8,very hot food ought not to be taken into the stomach4 ,soups1 puddings and other articles of the kind are often eaten too hot1 and as a consequence the stomach is debilitated40 ,many people can digest cream better when accompanied by an acid fruit4 ,while using oil enough to keep the machinery of the body lubricated1 take care not to use too much4 ,people with dilated stomachs can take very little1 and that little best in salad dressings or as shortening with flour4 ,malt gives flesh but not strength2 too much is harmful4 ,flesh is more often a sign of disease than of health4 ,good solid firm muscle is to be cultivated4 ,taste is a matter of education4 ,let us educate ourselves to like the things that are good for us4 8,perseverance in a self-denying course of eating and drinking will soon make plain1 wholesome food palatable1 and it will be eaten with greater satisfaction than the epicure enjoys over his rich dainties40 ,,measurements ,flour is always sifted once before measuring and is laid into the measure lightly with a spoon to just level1 without being shaken down2 when measured otherwise1 results will not be correct4 ,the measurements of tablespoons and teaspoons in this book are for slightly rounded spoons1 as granulated sugar would be when the spoon is shaken sidewise4 ,this seems the natural way of measuring4 ,when level spoons are specified1 the spoon is leveled off with a spatula or the straight edge of a knife4 ,the half-pint cup is the standard measuring cup4 ,a cupful is all the cup will hold without running over4 ,a speck equals saltspn4 #a saltspn teaspn4 #b teaspns #a dessert spn4 #a dessert spn #a tablespn4 #c teaspns #a tablespn4 #a tablespn4 sugar or corn starch #a level tablespn4 #c level tablespns4 cracker crumbs cup4 #i tablespns4 granulated sugar #a cup4 #ae level tablespns4 #a cup4 #c tablespns4 liquid cup4 #d tablespns4 liquid cup4 #d level tablespns4 butter cup4 #c rounded tablespns4 butter cup4 #ab tablespns4 liquid #a cup4 #a wine glass cup4 #a gill cup4 #a cup pint4 #a tumbler pint4 #d gills--#b cups #a pint4 #b pints #a quart4 #d quarts #a gallon4 #b cups 7#a pint7 granulated sugar #a pound4 #b cups powdered sugar #a pound4 #c cups light or medium brown sugar #a pound #b cups butter #a pound #d cups good pastry flour #a pound #c-c cups good bread flour #a pound #c plus1 cups rice #a pound #c cups seeded raisins #a pound #c cups currants #a pound #d cups desiccated cocoanut #a pound #a pint milk or water #a pound #a rounded tablespn4 butter #a ounce ,butter size of a walnut #a ounce ,butter size of an egg #b ounces #b tablespns4 oil #a ounce #a cup of oil #f ounces #b rounded tablespns4 flour #a ounce #a rounded tablespn4 sugar #a ounce #a level tablespn4 table salt #a ounce #h eggs in shell #a pound #aj eggs out of shell #a pound #ab ears of corn #c cups grated corn #a ear of corn cup grated corn #ah roots of oyster plant #a qt4 sliced #a bunch of oyster plant qt4 sliced #a bunch of oyster plant #a pt4 after cooking ,,flavorings ,if we heed the injunction of the wise man to eat for strength and not for drunkenness1 we will exclude the burning1 irritating condiments from our dietary1 since they by causing a feverish state of the system and creating 8a thirst which water cannot quench10 are among the greatest causes of inebriety4 ,when our sense of taste is not benumbed or destroyed by harmful accompaniments we are in a condition to keenly enjoy the thousands of fine1 delicate flavors that our loving ,father has placed in wholesome foods4 ,among the stronger flavors for those who do not at once enjoy the delicate ones1 we have sage1 savory1 thyme1 marjoram1 rosemary1 bay leaf1 garlic1 onion1 chives and leeks4 ,then come celery salt and seed1 leaves and stalks2 lemon thyme1 shallots1 spearmint1 parsley1 basil and tarragon4 ,the flavors of carrots1 turnips1 cabbage and spinach have their place4 ,the small leaf buds of sassafras may be dried and ground for soups and stews4 ,celery leaves dried with gentle heat make excellent flavorings4 ,they may be powdered by rubbing through a wire strainer the same as leaf sage4 ,crush stalks of celery and let them stand in the soup or sauce to be flavored for #ae m41 then remove them4 ,for a fresh positive onion flavor1 let slices of onion stand in the food for #e or #aj m4 ,the flavor of garlic is usually obtained by rubbing the dish in which the food is to be served or the spoon with which it is stirred with the cut surface of one of the cloves or sections4 ,slice it and crush it with salt when using it in cooked foods4 ,one clove will flavor a large quantity4 ,use bay leaf in the proportion of one large leaf to a quart of liquid4 ,as far as possible raise your own herbs4 ,if in no other way1 plant them in pots and boxes in the house4 ,somewhere ,i have seen the suggestion of planting parsley in holes in the sides of a barrel which has been sawed in two1 and such plants as sage1 thyme1 mint1 basil and tarragon in the top4 ,gather herbs before flowering1 dry in the shade1 tie in paper sacks and hang in a dry place4 ,powder only a small quantity at a time and keep in close covered small jars4 ,fresh herbs1 especially mint and tarragon1 when obtainable1 are far superior to dry ones4 ,the fact that raising any oil to a temperature high enough to brown it1 decomposes it and produces a poisonous acid--a powerful irritant--is one of the best known to science4 ,flour is rendered more digestible by browning and when combined with cream1 oil or butter1 gives the browned oil flavor without the poison4 ,to prepare browned flour1 sift bread flour into a broad flat pan1 let it stand in a warm oven1 stirring occasionally1 until thoroughly dry1 then gradually increase the heat of the oven1 stirring often1 until the desired degree of brownness is reached4 ,a delicate cream color1 so light that you would hardly know there was any color except by comparing it with flour that had not been in the oven1 gives a delightfully meaty flavor to some gravies and sauces4 ,a light or medium brown is convenient to have at times1 but the one most useful is the dark chestnut brown4 ,the darker it is the longer it will last1 as less of it will be required for flavoring4 ,to obtain this color a very high degree of heat will be required at the last1 with almost constant stirring4 ,as this dark flour lasts so long 7,i seldom make it more than once in a year for a large family71 it pays to give it the necessary attention at every stage4 ,do not try to hurry it4 ,if you begin browning it before it is thoroughly dry1 it will burn4 ,when done1 sift and keep in close covered can or jar4 ,the lightest shade 7which for convenience we call ,no4 #a1 and the others ,no4 #b and #c7 should be prepared oftener as it becomes stale by standing4 ,no4 #c will keep indefinitely4 ,it is used for flavoring only as it will not thicken4 ,where consistency is desired1 combine it with unbrowned flour4 ,no4 #a will thicken nearly as much as though it had not been in the oven1 and ,no4 #b a little4 ,when no number is given in recipes calling for browned flour1 ,no4 #c is understood4 ,browned flour1 onion and a small quantity of tomato 7not enough to give a tomato taste7 combined1 form the basis of meaty flavors in foods4 ,to these1 add sometimes a bay leaf1 a very little sage and a trifle of thyme4 ,again1 add bay leaf1 grated or chopped carrot and a very few celery tops1 dried or fresh4 ,garlic combines well with either of these combinations1 and powdered or soaked dried mushrooms are a delightful addition4 ,butter 7oil or part oil7 and a little onion with parsley seem something like chicken4 ,juniper berries are thought to give the flavor of game4 ,not more than a teaspoonful of crushed berries should be used to the quart of stew4 ,combine flavors so that no one is prominent but the whole combination pleasing4 ,use herbs and all strong flavorings sparingly4 ,one colored cook of experience expressed it when she said1 8,i put in just a trifle of sage1 not enough to make it vulgar40 ,withal1 have a variety2 do not use the same flavors day after day4 ,brown ,onion ,flavor ,for sauces1 soups and croquettes4 ,cook together sliced onions1 browned flour and oil with salt and water until onions are tender2 strain1 keep in cool place4 ,,for ,,sweets ,steep peach leaves in water for almond flavor4 ,finely-ground coriander seed is a delightful and not unwholesome flavoring4 ,it is cheaper to buy the seed by the pound4 ,a half pound will go a long way4 ,do not grind too much at a time4 ,ground anise seed in minute quantities is unequaled for some things1 but is disagreeable when used too liberally4 ,for sweet dishes to be flavored with lemon or orange1 score the rind of the fruit lightly with a sharp-tined fork4 ,drop the scored fruit into the measured sugar and rub it well with the sugar4 ,another way of obtaining the flavor1 also of grape fruit1 is to pour boiling water over the thinly-pared yellow rind and when cold1 strain4 ,for salads1 let that thin rind stand in the lemon or other fruit juices for a time and then remove4 ,when obliged to use lemon or orange extracts1 use only a few drops instead of the teaspoonful of the average recipe4 ,rose is another of the delightful flavors to be used sparingly4 ,to flavor with cocoanut1 when the fibre is not desired1 steep 7do not boil7 the cocoanut in milk for #ae-bj m41 then strain it out4 ,,salad ,,flavorings ,to flavor lemon juice for cooked or uncooked dressings1 take to each three tablespns4 of lemon juice and one of water1 a slice of onion1 a bay leaf1 and teaspn4 of celery seed or #a tablespn4 of chopped celery leaves4 ,boil a moment1 then cool and strain4 ,tarragon and chives may be used for the flavorings4 ,onion1 bay leaf1 thyme1 a trifle of garlic if liked1 and a few thin yellow-slices of orange peel make another combination4 ,the salad dish is sometimes rubbed with the cut surface of a clove of garlic or a slice of onion1 or onion may be chopped or grated4 ,crushed celery seed is liked by some in salad dressings4 ,spearmint is very refreshing4 ,delicate tender sassafras leaves may be used in fruit and nut meat salads4 ,shredded fresh mint combines well with orange or grape fruit or with currant juice2 tarragon with red raspberries and currants1 and basil with peaches4 ,in closing the subject of flavorings1 ,i quote the words of a lady visitor after sampling some of the dishes prepared by a class in cookery3 8,any one can give a taste to foods by adding condiments and flavorings1 but to develop the flavors of the foods themselves is an art40 ,,garnishing ,the saying that 8some people eat with their eyes0 is true to a great extent of all of us4 ,i believe that the veriest savage would better enjoy his dinner1 however rude1 if somewhere there were tucked into it a bit of green4 ,the busy farmer's wife as she goes to the wood pile for an armful of wood can quickly pick off a spray of ,may weed1 dropping it into a tin of cold water as she passes the water pail1 and her platter of beans for dinner is transformed1 in the eyes of those children1 into a thing of beauty1 and what effect may it not have in the formation of their characters8 ,of variety in garnishing there need be no lack with the garden1 wayside and woods abounding in beautiful leaves1 vines and flowers4 ,there are foliage plant1 geranium1 and autumn leaves1 ferns in variety1 with lettuce1 endive1 spinach1 parsley1 chervil and carrot tops4 ,the variegated variety of beet leaves1 as also the bright blossoms of nasturtiums make a brilliant garnish4 ,put parsley1 ferns1 and all of the green leaves and vines into very cold water as soon as gathered and leave for some time1 then keep in paper sacks in a cold place away from the wind4 ,repeat the cold water bath at intervals4 ,barberries canned1 or preserved in brine1 candied cranberries or cherries1 green grapes in brine1 designs cut from orange1 lemon grape fruit and tangerine rinds1 tomatoes in slices or in lengthwise pieces1 and slices of lemon or orange with the skin on are all suitable garnishes at times4 ,lemon cups1 having a slice cut off from the ends so that they will stand1 may be used for mayonnaise or small servings of salad4 ,orange and grape fruit halves with tops notched or scalloped or sometimes cut in deep points rolled down1 and orange baskets make a change of service4 ,all of these fruit cups should be kept in ice water or chopped ice until serving time1 then thoroughly dried with a soft towel4 ,blood oranges and gelatine oranges are novelties for garnishing4 ,sprays of maidenhair fern are pretty under grape fruit and orange cups4 ,all cups or glasses containing salads or creams should be served on doilies on small plates4 ,to prepare fringed celery1 cut the stalks into two- or three-in4 lengths1 then slice very fine from each end to within -#a in4 of the center and leave in ice water for a time4 ,do not lay in ice water before preparing4 ,the short tender stalks may have the leaves left on and be shredded at the opposite end4 ,celery leaves make a desirable garnish4 ,cut carrots1 beets and yellow turnips into slices or sticks1 or into round pieces with an open-top thimble or a round pastry tube1 and into fancy shapes with vegetable cutters1 selecting cutters which have not sharp points or slender stems4 ,radish ,lilies ,get either the turnip or olive shaped radishes1 wash them well1 trim off just the slender tips and all but one or two of the smallest leaves4 ,with a thin1 sharp knife cut them into halves from the tip end almost to the stem1 and the same way into quarters and eighths4 ,then carefully loosen the rind of each section as far down as it is cut and throw the radishes into ice water1 leaving them there for several hours or overnight1 when they will have bloomed into beautiful lilies4 ,pure white or yellow lilies may be made from yellow or white radishes4 ,serve directly from the ice water1 and the radishes will be crisp and sweet and easily digested4 ,just one radish sometimes1 in a spray or two of parsley or chervil is better than a more elaborate garnish2 a red radish sliced or cut into quarters or sixths is pretty in a little green4 ,roll up imperfect leaves of lettuce and slice in thin slices1 then pick up lightly and use for borders or nests or beds4 ,dry parsley thoroughly in a towel before chopping4 ,for rolling1 spread the particles out1 a little distance apart1 so as to just fleck whatever is rolled in it4 ,use nuts chopped or in halves or broken pieces for borders or nests of fruit or vegetable salads2 never put them into the dressing4 ,potato ,balls ,potatoes may be cut into balls with a vegetable scoop1 boiled until just tender1 not broken1 drained1 sprinkled with chopped parsley and used for garnishing a true meat dish4 ,egg ,daisies ,cut the hard boiled yolks of eggs into round pieces and the whites into petal shapes for daisies for decorating the tops of small spinach or other timbales or molds4 ,the whites and yolks are better poached separately for garnishing4 ,cut whites with vegetable cutters sometimes4 ,oxeye ,daisies ,use the end of a small black olive for the center of daisies1 and carrots for the leaves4 ,toast points or croutons of different shapes are suitable garnishes for timbales1 eggs1 broiled mushrooms and true meat or vegetable stews1 or we may use pieces of bread of different shapes that have been dipped in egg yolks and milk and baked4 ,breaded triangles1 squares or circles1 of corn meal porridge may be used to garnish the edge of a platter for a stew4 ,serve some creamed dishes or stews in shells of pastry4 ,turk's head and border molds may be decorated with truffles or other decorations1 and used for meat dishes for variety4 ,button mushrooms may be used for garnishing individual timbales4 ,cut left overs of pie crust or cracker dough into fancy shapes1 for scalloped dishes1 salads and some desserts1 and into squares1 diamonds or strips for peas and other vegetables4 ,for legumes or other meat dishes1 sometimes use carrots in dice or slices1 sprinkled with chopped parsley or interspersed with sprigs of parsley4 ,lemon ,points4--,cut slices of lemon into four or six parts4 ,pastry ,bag ,the pastry bag gives variety in garnishing and decorating4 ,the bag itself may be of rubber1 paper or cloth4 ,cloth for all purposes is the most practical4 ,to make1 take 8,indian ,head0 or other heavy cloth1 cut it into any sized square desired2 fold and sew together in cornucopia shape 7the seam is better felled71 trim the top evenly and hem2 then cut off a very little from the point and hem that1 leaving the opening just large enough to insert the tubes one-third to one-half their length4 ,paper bags may be used in an emergency1 and rubber for some purposes1 but not for anything containing oil4 ,mashed peas and potatoes should not be too dry for decorating4 ,mayonnaise dressing and whipped cream should be stiff1 as also meringues4 ,,colorings ,pokeberry--,carmine ,cover berries with water1 boil till the skins break1 strain1 add #a cup of sugar to each pint of juice2 boil1 bottle1 seal4 ,for ,red1 cook strained tomato to a thick pulp2 or slice a bright red raw beet into cold water and let it stand on the stove where it will heat slowly to a little below the boiling point and strain4 ,for ,green1 bruise parsley1 spinach1 chervil1 onion tops1 chives1 tarragon or lettuce1 with or without lemon1 and press out the juice for coloring4 ,for ,yellow1 steep saffron in boiling water for -#a hour and strain when cold4 ,when these colorings are not suitable1 the so-called 8fruit colors0 for sale at the groceries may be used4 ,use only enough for delicate shades4 ,,arrangement ,,and ,,garnishing ,,of ,,salads ,the arrangement and garnishing of salads depends largely upon individual taste and skill in the use of things at hand1 and is a matter of importance4 ,the garnish should be a suitable one and should harmonize with the ingredients of the salad4 ,for example1 a dainty flower or vine with a delicate fruit salad1 and slices or fancy shapes of vegetables with true meat salads4 ,red apple1 or tomato cups may be used for light colored salads1 and yellow tomato1 or green and white apple cups for bright ones4 ,juicy fruit salads should be served in dainty glasses or cups2 and a correspondingly dainty doily on the plate underneath the glass with a delicate flower or leaf by its side1 leaves nothing to be desired4 99 99 99 99 99 8,we do not attain perfection by striving to do something out of the common4 8,perfection is acquired by doing the common things uncommonly well40--,mowry4 ,,fruits ,,fruits--,,fresh 8,man has always thrived as he has eaten freely of fruits40--,h4 ,irving ,hancock4 8,the best food on this planet is ripe fruit4 ,the healthiest people on the globe are the fruit eaters of tropical countries4 ,the great muscular ,maoris of ,new ,zealand are a frugiverous race4 ,i have seen a boat crew of these great chocolate colored giants that would outrow the #8crack' university crews were they properly trained4 ,the bread fruit of the ,samoan ,islands has made a race of giants4 ,i have examined these men and women on their native soil and finer human specimens never lived40--,dr4 ,paul ,edwards4 8,the more we depend upon the fresh fruit just as it is plucked from the tree1 the greater will be the blessing40 8,it would be well for us to do less cooking and to eat more fruit in its natural state4 ,eat freely of fresh grapes1 apples1 peaches1 pears1 berries and all other kinds of fruit that can be obtained40 ,fruits supply sugar1 acids1 mineral matter and bulk4 ,the mineral elements of fruits are more readily assimilated than those of flesh meat and vegetables4 ,acid fruits aid in the digestion of nuts and other nitrogenous foods4 ,acid1 juicy fruits keep the system clean and free from germs4 ,they render lime and soda salts soluble1 enabling the system to throw them off4 ,they allay instead of creating thirst4 ,alcohol and tobacco cannot stay long with the individual who uses no flesh foods and partakes freely of ripe juicy fruits4 ,use more fruit and fewer vegetables if you would not experience thirst4 ,cane sugar is not digested in the stomach but causes fermentation by hindering the digestion of other foods4 ,the sugar of fruits 7grape and fruit sugar1 so-called71 and that of honey are all ready for assimilation1 so require less labor on the part of the body and may be used more rapidly for the repair of muscular fatigue4 ,the laxative effect of fruit is very important4 ,very ripe bananas taken when the stomach is empty often produce immediate effect4 ,pineapples after nitrogenous foods1 ripe olives1 peaches1 pears and nearly all fruits are helpful4 ,it is better to use the juice and pulp only1 of seedy fruits like blackberries and black raspberries4 ,with many people the seeds produce hives4 ,the matter of bulk in the diet is an important one4 ,the whole digestive tract suffers if there is not a fairly good bulk of food to be handled by it1 yet serious results follow when a large quantity of concentrated food is consumed2 consequently1 fruits and green vegetables being composed largely of water supply just what is needed4 ,fruit must be thoroughly ripened1 sound and well matured4 ,many unripe fruits contain raw starch which causes trouble when they are eaten4 ,the largest fruit of its kind is usually the cheapest4 ,it is poor economy to spend money and 7if the fruit requires paring7 time1 for seeds1 skins1 and cores4 ,besides1 as a rule the larger fruit is more perfectly matured1 so more wholesome as well as of a finer flavor4 ,do not use the skins of fruits much4 ,they are composed largely of woody fibre and are intended only for a covering to the fruit4 ,in the days of stomach washes1 the skins of fruits were noticeably abundant in the 8unswallowed0 food4 ,for the best effect1 fruits should be used without sugar4 ,when one has accustomed himself to the use of grape fruit and oranges without sugar1 the addition of it will make them positively disagreeable to his taste1 besides causing rebellion in the stomach4 ,since acids hinder the digestion of starch1 it is better to take acid fruits at the close of a meal including starchy foods1 and we should especially avoid taking starches and acids into the mouth at the same time1 before the starch has been acted upon by the saliva4 ,there is great opportunity for the display of artistic skill in serving fresh fruits1 and nothing so well repays a little effort as the combination of leaves1 ferns and vines with fruits4 ,one beautiful dish that ,i remember was of plums1 grapes and peaches with autumn leaves2 another1 with rich branches of foliage plants and a variety of fruits4 ,grape leaves combine beautifully with fruits4 ,one person with whom ,i am acquainted can use no starchy foods4 ,the many attempts which she has made to use them invariably result in her becoming extremely weak1 and helpless with rheumatism2 but she thrives on a diet composed almost exclusively of acid fruits and nuts4 ,she writes--8,on my fruit and nut diet ,i seldom feel thirst1 but after eating even starchless vegetables ,i suffer exceedingly from it4 ,i find also that ,i do not require so much sleep as when living on another diet40 ,her chief fruits are sour apples1 grape fruit1 oranges and mealy-ripe bananas with a few raisins1 dates and figs occasionally for dessert4 ,she is at her best when currants are ripe2 and takes them every day as long as they can be obtained4 ,,apples ,the apple1 of which there are said to be over #bjjj varieties1 has no equal as an 8all-round0 fruit2 but it is at its best just pared and eaten raw4 ,it requires thorough mastication both for digestion and enjoyment4 ,when you are not feeling quite at par1 cut an apple in two from stem to blossom end and with a round pointed knife scrape it into a fine pulp from either side4 ,it is most refreshing and easily digested so4 ,children and people whose teeth are defective can take it best that way4 ,the apple is the choicest salad fruit4 ,,bananas ,the fact that the banana is a serious cause of indigestion when just turned yellow is quite generally understood1 and fruit eaters now buy them and keep them until they become not just soft1 but mellow ripe1 which will be after the skins are dark or covered with dark spots4 ,as long as they have a 8pasty0 feeling in the mouth they are unfit for food because the starch is not yet changed to sugar4 ,do not try to hurry the ripening process as bananas are better when ripened slowly4 ,keep them in the dark1 in a not too cold place and give them plenty of time4 ,large1 plump bananas are far superior to small slender ones in wholesomeness and flavor1 besides being cheaper4 ,there is no other way of using bananas to compare with eating them 8out of hand0 with the skin and fibres removed2 but they may be served with sugar and lemon juice for luncheon or with whipped cream for dessert4 ,almond cream is very harmonious with bananas4 ,peeled bananas with a little almond butter accompanying each mouthful make a complete and delightful luncheon4 ,brazil nut butter and cream are also excellent with bananas4 ,,blackberries ,wild blackberries are sweeter and finer flavored than cultivated ones and eaten in small quantities from the bush are very enjoyable1 but they should not be taken in large quantities with their seeds4 ,they may be served with nut1 or whipped dairy cream4 ,with a thin syrup of sugar and water they are delicious4 ,,cantaloupe ,wash1 drain1 chill1 cut in halves and remove the seeds with a round-pointed spoon 7not a sharp pointed knife7 or with the fingers4 ,do not put ice inside as it destroys the flavor4 ,serve on mat of grape leaves4 ,,currants ,wash1 drain1 serve on the stems plain or around a mold of sugar 7made by pressing not too dry powdered or granulated sugar into a small glass1 and unmolding in the center of the plate71 or a spoonful of sugar1 on a dainty dish4 ,nice1 very ripe currants are especially refreshing and reviving4 ,frosted ,currants ,pick fine even bunches of currants and dip them1 one at a time1 into a mixture of frothed white of egg and a very little cold water4 ,drain them until nearly dry and roll in powdered sugar4 ,repeat the dip in the sugar once or twice and lay them on white paper to dry4 ,use as a garnish4 ,,dates ,,and ,,nuts ,serve dates piled on a dessert plate with halves of nuts around1 or on individual dishes with a spoonful of any desired nut butter or meal in the center of the dish4 ,,dates ,,and ,,cream ,slice dates and cover with nut or dairy cream4 ,dairy cream may be whipped and piled in center of dish with fruit around4 ,,dates ,,or ,,figs ,,and ,,milk ,one writer on health subjects recommends dates and milk or figs and milk as an improvement upon bread and milk4 ,they make an excellent combination and a satisfying meal4 ,nut milk or nut cream are ideal for sweet fruits4 ,,figs ,serve figs with nuts and with cream1 the same as dates4 ,for ,stuffed ,dates and ,figs1 see ,confections4 ,,gooseberries ,nice large ripe gooseberries are most enjoyable right from the bushes4 ,,grapes ,there is perhaps no fruit more highly recommended than the grape4 ,one says3 8,it is safe to say that the juice of no other fruit or vegetable so strikingly resembles blood in its composition as the unfermented juice of grapes40 ,another3 8,grapes eaten exclusively for several days bring about wonderful results in the system4 ,from one to two pounds should be consumed daily at first1 gradually increasing to eight or ten pounds40 ,the 8grape cures0 in ,france and ,germany are too well known to require mention4 ,there is said to be 8a life giving principle in grapes which builds tissue and stimulates the sympathetic nervous system40 ,these quotations apply particularly to fresh grapes4 ,cooked grapes and juice do not agree with every one4 ,,to ,,pack ,,grapes ,take the late grapes1 pick them carefully1 spread them in a cool place in layers on shelves1 let them remain two weeks1 then pack in barrels with dry hard-wood sawdust4 ,bran will answer very well4 ,packed in this manner the fruit will keep good through the winter it is said4 ,after packing1 grapes should be kept in a cool1 dry place4 ,,grape ,,fruit ,cut in halves crosswise1 remove seeds with sharp pointed knife1 and separate the pulp from the bitter membrane between the sections4 ,serve one half to each person in peel or small glass1 or serve halves after removing seeds without separating pulp4 ,the fruit should not be cut long before serving as the juice and pulp absorb the bitter of the cut membrane4 ,taken at the close of the meal1 grape fruit is an aid to digestion4 ,the effect will be better without sugar4 ,as a dessert1 it is sometimes served with a tablespoonful of thick maple syrup in the center4 ,,grape ,,fruit ,,with ,,malaga ,,grapes ,prepare grape fruit as for salad1 combine with halved1 seeded ,malaga grapes and sugar2 refill cups which have been wiped dry after standing in ice water4 ,garnish with candied cherries or blanched almonds4 ,,grape ,,fruit ,,ambrosia ,mix grape fruit pulp with orange pulp1 grated cocoanut and sugar4 ,serve1 sprinkled with cocoanut1 in its own cups or in glasses4 ,,olives 8,when properly prepared1 olives like nuts supply the place of butter and flesh meats4 ,oil as eaten in the olive is far preferable to animal oil or fat4 ,it serves as a laxative4 ,its use will be found beneficial to consumptives and it is healing to an inflamed1 irritated stomach40 ,the olive contains more protein than any of the other common fruits1 and with the exception of the alligator pear is the only one containing any appreciable amount of oil4 ,until within a few years we have been eating this valuable fruit in its unripe state1 but now we get it1 both imported and home grown1 ripe4 ,there is just as much difference between a ripe and green olive as between a ripe and green apple4 ,the ripe olive is black or dark brown in color 7according to where it was grown7 and has its full quota of oil4 ,after one has eaten ripe olives for a time1 the green ones will have a harsh1 rank taste to him4 ,it is also much easier to acquire a taste for the ripe olive4 ,the large1 luscious ones with meat as thick as that of a good sized plum are truly delightful4 ,those hurried on to the eastern market from ,california before the holidays are not thoroughly ripened1 but there are some growers who hold them until properly matured before gathering4 ,olives are better just soaked a little and eaten in that state than to be used in cooked dishes2 but when used in soups or sauces1 add without cooking just before serving4 ,ripe olives are a valuable substitute for butter with bread1 giving an emulsified oil instead of a free fat1 with no germs of tuberculosis or other diseases4 ,the dried olives sold by ,italian grocers require a long soaking and several changes of water4 ,they1 too1 become stronger flavored by cooking4 ,they are considerably cheaper than the bottled ones but much less delicate in flavor4 ,,oranges 8,the one thing that quickest revives a human being is orange juice40--,dr4 ,paul ,edwards4 8,the orange is a fruit that is distinctly health-giving4 ,orange juice aids greatly in reducing the amount of putrefaction in the intestines of nearly all persons who are submitted to clinical laboratory tests40--,h4 ,irving ,hancock1 in 8,good ,housekeeping40 ,the white separating membrane of the orange is rather indigestible1 so in many cases it is better to use the juice or pulp only4 ,i am going to tell you how to 8drink0 oranges4 ,first1 cut the orange in halves from end to end1 then cut each half in three or four pieces2 place each one of these oblong cups to the lips and extract the juice1 rejecting the seeds and leaving all the membrane4 ,this method is most refreshing1 if not elegant4 ,eaten with a spoon from the halves cut across is1 next to this1 most satisfying1 but takes more time4 ,in ,jamaica they peel off the outer yellow skin and cut the orange across into two unequal portions4 ,they extract the juice and pulp from the larger stem section first1 and reserve the smaller1 sweeter section for the last4 ,again1 they peel the yellow part of the rind off about one-fourth of the way down1 run the knife into the peeled end and cut away a conical portion of the pulp1 thus opening all of the sections of the orange4 ,they then suck out the juice1 without any burned lips as the result4 ,one nice way to prepare the pulp is to peel the fruit as you would an apple1 cutting deep enough to remove all the white portion of the covering2 then to cut all around each section of pulp1 just inside the separating membrane1 when you can remove the pure pulp4 ,serve in glass sauce-dish1 or in cups1--orange1 glass or china4 ,another dainty and satisfactory way of preparing an orange is to 8cut two circles through the skin around the fruit about in4 apart and half way between the two ends4 ,remove all the rind except the half-inch band4 ,just over one of the natural separations between the sections of the orange1 cut the band with a sharp knife4 ,all the divisions may then be carefully separated one from another1 while all remain attached to the girdle of yellow rind4 ,oranges may be laid in layers on a fruit plate1 outstretched upon the narrow piece of peeling1 or they may1 after the several divisions have been carefully made1 be closed together again4 ,a ribbon tied around the orange over the rind girdle will preserve the spherical form and be very pretty and ornamental4 ,it is but the act of a moment to untie this ribbon1 when the sections will all lie before one in perfect readiness to be eaten40--,clipping4 ,,peaches ,ripe mellow peaches are incomparable both for health and palatability4 ,they are equally good both for grown people and children1 though one writer says 8the ripe mellow peach is really the child's fruit40 ,a friend fold me that an old ,indian came to the house when her little brother was lying at the point of death1 and said1 8peach juice will keep him alive40 ,the mother1 anxious to leave nothing untried1 began giving him the juice of stewed peaches1 from which time he began to retain his food 7the mother's milk7 and to improve in every way4 ,when he came to be weaned1 peach juice and gradually the soft halves of peaches were his sole diet for eight months2 then other foods were introduced sparingly1 but all his life peaches have formed a large part of his diet and he is an unusually well man4 ,wash and carefully rub peaches in cold water1 and rub them well with a soft cloth in wiping to remove the down1 which is irritating4 ,peaches should ripen on the trees2 the shipped ones are often suitable for cooking only as they are gathered before they are ripe4 ,some varieties are sour and disagreeable1 while others are sweet and luscious4 ,few people know how exceedingly delightful rich juicy white peaches are4 ,,peaches ,,and ,,cream ,pare peaches just as short a time before they are to be served as possible4 ,cut in halves1 quarters or thick slices4 ,do not sweeten but pass sugar and unwhipped cream with them4 ,almond or cocoanut cream are especially suitable for peaches4 ,,peach ,,snow ,add sweetened cream to stiffly-beaten whites of eggs 7 cup to each white7 and pour over peaches just before serving4 ,all must be cold4 ,peaches combine nicely with bananas and with red raspberries4 ,the juice of the berries may be served over the peaches instead of cream4 ,,pineapples ,the pineapple is another of the universal favorites and deservedly4 ,its delightful flavor is unequaled and the fresh juice contains bromelin1 a remarkably active principle which aids digestion both in the stomach and in the intestinal tract4 ,a slice or two of pineapple taken at the close of a meal gives a marked laxative effect4 ,the use of pineapple in diphtheria is well known4 ,i knew a very successful physician in one of our large cities who always had quantities of pineapple canned each year for use in diphtheria cases4 ,the digestive ferment is not quite so active in the cooked fruit as in the uncooked4 ,,shredded ,,pineapple ,use only choice large well ripened sound pineapples4 ,wash and drain2 give the crown a twist with the hand1 when it will come out easily if the fruit is ripe4 ,set the pineapple on a board and with a large sharp knife pare it by cutting slices down from the top all around1 cut thick enough to remove all the woody covering 7the fruit in connection with that has very little flavor71 leaving only the deepest eyes4 ,after removing the eyes1 take the pineapple in the left hand with the base up and shred it by picking up small pieces all around with the tines of a silver fork4 ,it will come off easily from that end1 leaving the core1 which should be wrung to obtain all the juice4 ,let the fruit stand in layers with sugar1 to cup1 7or to cup sugar1 to #a tablespn4 lemon juice and cup water7 to each pint1 for some time before serving1 or1 serve plain and pass sugar with it4 ,pineapple and strawberries or raspberries or oranges with lemon juice and sugar are nice alone1 or with cake1 for dessert4 ,,pineapple ,,and ,,grape ,,fruit ,equal quantities of prepared pineapple and grape fruit with sugar and the juice of either poured over4 ,peach1 orange and pineapple is another nice combination4 ,,pineapple ,,and ,,whipped ,,cream ,drain finely-shredded pineapple and beat with whipped cream1 as much as can be used and keep the combination stiff4 ,serve cold in glasses4 ,,pineapple ,,and ,,strawberry ,,ambrosia ,equal quantities ripe strawberries1 shredded pineapple and cream4 ,whip cream1 place layer of pineapple in dish1 sprinkle with sugar1 cover with cream1 then make a layer of strawberries1 sugar and cream4 ,continue4 ,have cream on top4 ,serve cold with sponge cake or cocoanut crisps4 ,,pineapple ,,and ,,orange ,,ambrosia ,drained shredded pineapple1 orange pulp and juice1 grated cocoanut and sugar1 in layers4 ,,raisins ,raisins are nutritious and valuable foods1 containing sometimes as high as #fa per cent4 of grape sugar and a considerable proportion of albuminoids4 ,they are suitably combined with all kinds of bread and nuts4 ,one thing that makes them so satisfying is that they require thorough mastication4 ,,raspberries--,,red ,when necessary to wash1 have cold water in a deep pan and turn the berries in1 not more than a quart at a time4 7,do not pour the water over the berries as that bruises them47 ,rinse up and down in the water with the hands and remove quickly to a colander4 ,drain1 pile in dish and serve at once4 ,lemon or currant juice poured over makes a harmonious combination4 or very ripe currants may be mixed with the berries4 ,serve ,brazil nuts or blanched almonds with these combinations4 ,,raspberries--,,black ,black raspberries have a peculiar spicy flavor not found in any other fruit and when plump and thoroughly ripened may be used in moderate quantities in their natural state4 ,,strawberries ,the perfect way to serve strawberries is the ,french--with the hulls on1 without washing4 ,pass sugar with them1 or pile the berries around a mold of sugar on individual plates1 or1 set a dainty cup or glass containing sugar in the center of the plate and pile the berries around4 ,but if the berries are very sandy1 wash the same as red raspberries4 ,wash berries always before hulling unless obliged to let stand after hulling1 then do not wash until just ready to serve4 ,the little strawberry hullers snip the hulls out so quickly and so perfectly without staining the fingers that they seem among the indispensables of housekeeping4 ,,orange ,,strawberries ,put sliced berries into glasses and pour sweetened orange juice over to more than cover4 ,let stand in a cool place #c or #d hrs4 to improve the color4 ,they may be served with an uncooked meringue garnished with halves or quarters of berries or a slice of orange4 ,,watermelon ,the flavor of watermelon is better if cooled in water instead of on ice4 ,to serve cut the melon in halves across and cut off pieces from the ends so that they will stand4 ,serve the pulp by spoonfuls1 scooped out with a tablespoon4 ,if convenient take the pieces out before sending to the table1 remove the seeds and return the pieces to the shell1 then keep in a cool place until serving time4 ,the watermelon furnishes an abundance of pure distilled water4 ,watermelons that are not very sweet maybe served with almond cream and sugar4 ,,whortleberries ,the most desirable of this family is the large purple soft pulpy sweet juicy berry growing in the swamps1 and called in some parts of the country 8blueberry40 ,it is delightful with nut or dairy cream or with sugar or in bread and milk4 ,its juice being so sweet it is one of the most suitable berries for sauce with cereals4 ,in cakes puddings or pies it is equally enjoyable4 ,the so-called 8huckleberry10 though more seedy1 has a nice flavor when cooked4 ,,fruits--,,cooked ,,apple ,,sauce ,select nice tart apples2 wash1 drain1 cut out the blossom end of each so that the little black particles will not get on to the fruit4 ,pare as thin as possible4 ,when all are pared1 cut into quarters1 and core by cutting from both stem and blossom end downward to the center1 just below the core4 ,after coring1 throw enough quarters into the kettle 7granite1 porcelain or aluminum7 to about cover the bottom1 and turn the quarters core side down4 ,then arrange another layer in the same way and continue until all are in4 ,pour boiling water over to half cover the apples 7more or less according to the juiciness of the apples71 cover kettle and set over hot fire4 ,cook without removing cover until apples are perfectly tender2 remove from fire at once1 stir in a little sugar if desired and a trifle of salt4 ,this method gives a nice white well cooked sauce with a fresh apple taste4 ,placing the apples as directed causes them to cook tender quickly and evenly4 ,the salt improves the flavor unless too much is used4 ,,strained ,,apple ,,sauce ,when apples are small or knotty1 cook without paring1 rub through colander and add a little sugar4 ,,baked ,,apple ,,sauce ,place quartered apples in pudding dish as for apple sauce4 ,sprinkle delicately with sugar between the layers and over the top4 ,pour water in at the side of the dish so as to leave the sugar on the top4 ,cover and bake for several hours until the apples assume a rich red color4 ,,baked ,,quarters ,,of ,,apples ,wash1 quarter and core but do not pare apples2 lay cut side down in pudding dish1 pour very little if any water over1 cover close1 bake until tender4 ,remove cover and dry out well4 ,eat from the fingers1 rejecting the skins1 or scrape the pulp from the skin with a teaspoon4 ,the skin imparts such richness and flavor to the pulp that it seems to have been sweetened with sugar4 ,,baked ,,apples ,to the natural taste1 the apple is best just washed1 put into a baking pan with little if any water 7depending upon the juiciness of the apple71 covered at first and baked until tender and dry4 ,some prefer to have the apples cored with -#a teaspn4 of sugar 7brown sugar sometimes7 placed in the core space4 ,,lemon ,,apples1 ,,orange ,,apples1 ,,and ,,others ,core and pare nice large perfect apples4 ,place in the core space sugar with a little grated lemon or orange rind4 ,sprinkle outside of apples with sugar and turn a little lemon juice over for 8,lemon ,apples0 or 8,orange ,apples40 ,bake until just tender1 with or without a little water4 ,use citron1 cocoanut1 raisins or nuts with sugar for other varieties4 ,fill core space with jelly for 8,jelly ,apples40 ,serve plain or with nut cream or whipped dairy cream1 or with cocoanut or custard sauce or with wafers or nuts for dessert1 at a meal without vegetables1 especially starchy vegetables4 ,lemon and jelly apples make suitable accompaniments to meat dishes4 ,,baked ,,sweet ,,apples ,bake whole with plenty of water at first 7covered part of the time7 until perfectly tender and all the water is evaporated4 ,serve for dessert1 or for breakfast or supper with nuts1 or with nut or dairy cream1 or in bread and milk1 than which nothing is more delicious4 8,,mother0 ,,cranson',s ,,stewed ,,sweet ,,apples ,put whole apples into preserving kettle1 cover with thin syrup of sugar and water and cook until tender 7carefully changing the apples from top to bottom once or twice7 and the syrup just a little thick4 ,place the apples on plates and turn the syrup over4 ,,stewed ,,bananas ,slice bananas1 stew with a little sugar water and a trifle of ground or crushed anise seed tied in a piece of cheese cloth4 ,prunes may be flavored the same4 ,,bananas ,,in ,,butter ,simmer bananas in butter in an aluminum or agate frying pan covered1 on the top of the stove where it is not too hot4 ,they will not be browned but simply stewed4 ,,bananas ,,and ,,raisins ,cook raisins in a broad flat pan in water for an hour4 ,slice bananas over1 cover and cook #aj m4 ,,baked ,,bananas ,the simplest way to bake bananas is in the skins4 ,it takes just #bj m4 in a moderate oven4 ,to eat1 strip a piece of skin about an inch wide from the top side and partake of the baked fruit from the remaining skin in teaspoonfuls4 ,bananas may be baked whole with a little water after peeling1 and served with orange or cream sauce4 ,a little melted butter may be poured over bananas before baking or they may be rolled in lemon juice and sugar and baked4 ,for a richer dish1 turn mixed melted butter1 sugar and lemon juice over bananas in lengthwise halves in agate pan4 ,bake #ae-bj m4 in slow oven4 ,serve with meat dishes sometimes4 ,,baked ,,crumbed ,,bananas ,roll peeled bananas in fine granella1 cracker or zwieback crumbs mixed with sugar4 ,bake in moderate oven till just tender4 ,serve at once4 ,,bananas ,,baked ,,with ,,tomatoes ,put a thin layer of stewed or sliced tomatoes in the bottom of a baking pan4 ,cover with bananas sliced crosswise4 ,bake4 ,,cranberries ,cranberries are said to 8promote digestion and purify the blood40 ,there is no question but they are a desirable fruit and should be used freely in their season4 ,stewed ,cranberries #a qt4 berries1 cup sugar1 #a-a cup water4 ,pour boiling water over cranberries1 let stand #b m41 or until cold2 drain1 add sugar and water1 cook covered1 until boiling all through4 ,rub through colander if the skins are objectionable4 #b-c tablespns4 of lemon juice and more sugar may be added4 ,baked ,cranberries4 ,make syrup of #a pt4 of water and #a cup of sugar2 boil1 cool4 ,pour over #a qt4 of cranberries in baking dish4 ,bake until clear4 ,cranberries ,with ,raisins #a qt4 berries -#a cup seeded raisins #a cup sugar #a pint water ,stew raisins in water until nearly tender2 pour boiling water over cranberries and drain2 cook all together until berries are done4 ,a larger proportion of raisins and less sugar may be used4 ,,baked ,,peaches ,whole1 pared1 cling-stone peaches2 sugar1 butter and lemon juice4 ,bake #dj m4 ,may be served with meat dishes1 or as dessert4 ,,baked ,,quinces--,delicious ,wash1 pare1 halve1 core4 7,save skins and cores for jelly74 ,cover with a large quantity of thin sugar and water syrup4 ,bake covered1 basting often and turning occasionally until tender and the syrup rich4 ,uncover at the last for a short time4 ,,plain ,,baked ,,quinces ,pare and core quinces1 bake with water only1 basting4 ,serve with hard or creamy sauce or with nut cream and sugar4 ,,rhubarb ,rhubarb is not a fruit but the stalk of the plant and as its acid is oxalic1 it is a somewhat questionable article of diet4 ,at all events it should not be used freely4 ,stewed ,rhubarb #a qt4 rhubarb cup sugar ,wash rhubarb1 do not peel1 cut into in4 pieces2 cook with sugar1 on the back of the stove until juicy2 then stew till tender4 ,stewed ,rhubarb1 ,no4 #b #a qt4 rhubarb scant cup sugar #a tablespn4 lemon juice cup water ,cook all together4 ,baked ,rhubarb ,put rhubarb in baking dish with sugar and lemon juice as for stewing1 with or without a little water4 ,cover and bake until tender4 ,it is said that if young cherry leaves are scalded and the juice added to cooked rhubarb1 it will impart the flavor of cherries to the rhubarb4 ,,stewed ,,dried ,,fruits ,the flavors of dried fruits are more natural and delicate with prolonged soaking and short 7if any7 cooking4 ,choice dried apples and apricots are especially enjoyable soaked over night or longer without any cooking4 ,the juice from them makes an exceedingly refreshing drink4 ,pour boiling water over fruit that requires washing to more perfectly loosen the dirt1 then quickly add cold water4 ,wash thoroughly1 cover with warm water and let stand for from #ab to #dh hrs4 ,when perfectly swollen and soft1 add sugar1 if it is to be used1 bring to the boiling point quickly and remove from the fire4 ,these directions if followed will cause apples1 apricots and peaches to seem almost like fresh stewed fruit4 ,a few fresh grapes stewed with peaches give them a nice flavor4 ,raisins also 7previously cooked7 are nice with dried peaches4 ,the most delightful combination with dried apples is prunelles4 ,raisins are also nice with apples4 ,stewed ,dried ,apricots lb4 apricots #c cups water cup sugar ,follow general directions4 ,,prunes--,,sweet ,,california ,these require no sugar but will bear a little longer cooking than peaches and apricots4 prunes and apricots make a nice combination1 also raisins or figs and prunes4 ,prune ,marmalade ,cook prunes with a small amount of water and rub through colander4 ,this removes the skins or breaks them up so that many can take them who otherwise could not4 ,served with almonds1 beaten white of egg or almond or whipped cream1 the marmalade makes a nice dessert4 ,steamed ,prunes--par excellence ,soak large prunes in a very little water1 stirring occasionally so that all will be moistened4 ,steam of an hour4 ,cover as soon as removed from the steamer4 ,serve warm for breakfast4 ,they may be steamed an hour without soaking4 ,stewed ,figs ,wash1 soak1 cook until tender1 reduce liquor to syrup and pour over fruit4 ,serve with wafers or nuts or with whipped cream flavored with vanilla or almond4 ,steamed ,figs--best of all ,wash figs and steam #be-ce m4 according to dryness4 ,long steaming gives them a strong flavor4 ,cover1 and serve warm4 ,the figs may be soaked the same as prunes before steaming4 ,fruit ,butter ,stew together #a lb4 prunes and #a lb4 of dried apricots1 no sugar4 ,rub through colander and cook to the consistency of butter4 ,,to ,,can ,,fruits ,suggestions ,the best quality of aluminum is the ideal material for the preserving kettle2 but granite1 porcelain or earthenware may be used4 ,thorough sterilization of the jars or cans is one of the most important parts of fruit canning4 ,i always wash and sterilize mine when ,i empty them4 ,after washing the covers of ,mason jars1 bake them in a moderate oven for #b or #c hours2 scrape them on the inside if necessary but do not wet them1 and screw them on to the jars1 which should have been well washed1 scalded1 wiped with a clean towel and thoroughly dried by standing right side up in a warm place4 ,the rubbers should be put on when the covers are1 so that the jars will be all ready for use4 ,when old rubbers are in good condition they are just as good as new ones4 ,sometimes two thin ones may be used together4 ,there is a certain black rubber that should not be used with delicate flavored fruits as it injures their flavor4 ,it does not improve the flavor of any fruit4 ,new rubbers should be washed and rubbed well in soapsuds and rinsed before using4 ,keep the jars in a dry place and when you come to use them turn them over once in a pan of boiling water1 scalding the covers the same4 ,do not waste time1 strength1 jars or sugar on imperfect1 decayed or unripe fruit4 ,the probabilities are that it will not keep2 and if it does the appearance and flavor will be inferior4 ,put the fruit into the jars boiling hot and seal immediately4 ,do not try to remove the froth or air bubbles 7pure air will do no harm in cans1 and it will be pure when the fruit is at boiling heat all around it and will remain so if the can is well sealed71 because while you are trying to let the air out the fruit is cooling on top and the germs from the outside air are settling upon it4 ,if the fruit gets below the boiling point while filling the jars1 return it to the fire and reheat it4 ,fill the jars to overflowing4 ,fasten the covers on perfectly tight1 press the edges down all around into the rubber of ,mason jars1 if inclined to leak4 ,do not tighten the covers after the fruit is cold4 ,with ,lightning jars it is sometimes necessary to slip little splinters of wood 7bits of berry boxes7 under the wires to make the covers tight enough4 ,when the covers are perfectly adjusted1 invert the jars and leave them until cool4 ,this not only shows whether any are leaking or not but fills any spaces there may be4 ,keep canned fruit in a dark place4 ,the light will cause it to lose its flavor as well as color4 ,wrap jars in paper if necessary4 ,the simplest way to fill jars is to set them in a row on a towel wrung out of cold water and folded so that it is thick4 ,the jars must be cold also4 ,or1 the towel may be wrung out of hot water and the jars rinsed in hot water before filling4 ,in either case have the covers warm4 ,bear in mind that 8sugar1 when largely used1 is more injurious than meat40 ,some fruits1 rich fine-flavored pears and peaches1 whortleberries and others are excellent canned without sugar4 ,they taste more like fresh fruit4 ,i always can whortleberries without water1 so as to have them for pies4 ,for sauce1 water may be added after they are opened4 ,gooseberries canned without water or sugar make delightful1 fresh tasting pies in winter4 ,never fail to secure black currants if possible for pies4 ,always label fruit before putting it away1 giving the year in which it was put up4 ,canned fruits and vegetables should be opened two hours or more before serving1 to give the fresh taste which comes with the restoration of oxygen4 ,there is much work at the best connected with fruit canning1 so ,i have tried to simplify it as much as possible4 ,the methods given here are those which ,i have used for years with good results4 ,,to ,,can ,,solid ,,berries ,cherries1 whortleberries1 red and black currants and all berries that do not crush easily may be put into the kettle in layers with sugar 7never more than pt4 of sugar to #b qts4 of fresh fruit and usually less71 brought to the boiling point slowly and put into jars with very little trouble4 ,the following is an average proportion of sugar and water to use with this class of berries3 ,blackberries--#b qts4 berries1 - cup sugar1 #b cups water4 ,blk4 ,raspberries--#b qts4 berries1 - cup sugar1 #b cups water4 ,gooseberries1 green--#b qts4 berries1 #a-a cup sugar1 #d cups water4 ,gooseberries1 ripe--#b qts4 berries1 #a-a cup sugar1 #a-a cup water4 ,whortleberries1--#b qts4 berries1 cup sugar 7if any71 #a tablespn4 water4 ,rhubarb--#a qt4 rhubarb in in4 lengths1 cup sugar1 no water4 ,,to ,,can ,,peaches ,,and ,,fruits ,,of ,,that ,,class ,peaches ,wash peaches1 rubbing well1 drain1 pare as thin as possible and drop into cold water to keep them from turning dark4 ,if the peaches are very ripe1 put a few at a time into a wire basket and plunge into boiling water4 ,hold them there a moment1 then quickly turn them into cold water2 after which the skins will slip off easily4 ,this is a quicker method and does not waste the peaches1 but ,i have thought they were more apt to turn dark4 ,for each rounded quart of peaches1 make a syrup of - cup of sugar and #a-a cup of water1 the water in which the peaches were standing4 ,bring the syrup to the boiling point1 drop the peaches in 7if in halves the cut side down71 boil until thoroughly heated through1 or until tender2 drop the peaches into the jars1 pour boiling syrup over1 seal1 following 8,suggestions0 carefully4 ,pears #a rounded qt4 7#h or #i7 pears in halves - cup sugar #a tablespn4 lemon juice #a-a cup water ,finish the same as peaches4 ,the lemon juice gives character to the pears4 ,i once had some pears that were so flavorless it seemed hardly worth while to can them1 but ,i tied ground anise seed in small pieces of cheese cloth and cooked with them1 besides adding lemon juice1 and they were excellent4 ,small pears and those with thin skins may be canned without paring4 ,they are richer but the skins sometimes cause flatulence4 ,do not can pears while they are hard4 ,plums #a qt4 plums - cup sugar - cup water ,it is a good plan to prick the plums on all sides with a fork before cooking4 ,quinces and ,sweet ,apples #f qts4 quinces in eighths #f qts4 sweet apples in quarters #e qts4 water #d-f cups sugar ,cook quinces in water until tender1 remove with skimmer2 cook apples in same water1 remove apples1 measure water1 adding more if necessary2 dissolve sugar in water1 heat to boiling1 add fruit1 simmer a few minutes and put into jars4 ,quinces are much improved by combining with sweet apples4 ,when the apples are cooked with them1 the quinces become more tender4 ,quinces and citron and quinces and pears may also be combined4 ,cranberries and ,sweet ,apples #a qt4 cranberries #a qt4 sweet apples in quarters qt4 cold water -#a cup sugar ,cook sugar1 water and cranberries together1 until the cranberries begin to crack2 add the apples and cook all slowly until the apples are soft4 ,put into jars and seal4 ,to ,can ,strawberries ,also red raspberries and all delicate berries4 ,for each #b qts4 of hulled berries 7just enough to fill one quart jar71 use #a cup of granulated sugar4 ,put a layer of berries into an earthen or granite ware dish1 sprinkle with sugar1 cover with another layer of berries and so on4 7,strawberries are so juicy they will not bear any water74 ,let berries and sugar stand together in the ice box or cellar for several hours4 ,they may be prepared late in the afternoon and put into the jars the first thing the next morning4 ,when ready to can the fruit1 drain off the juice1 heat it to boiling1 turn the berries carefully into it and shake and turn the dish once in a while to keep the fruit heating evenly4 ,when just boiling all through1 dip carefully into cans with a handled cup4 ,put the covers on quickly1 no matter how many bubbles of air there are nor how much froth there is in the jars1 and screw down tight with a can opener4 ,after pressing the edge of the covers down if necessary1 lay the jars on the side 7instead of inverting1 for strawberries7 and turn over occasionally while cooling4 ,when perfectly cold1 set jars upright and you will find the berries evenly distributed through the jars and they will never rise to the top4 ,allowing the berries to stand in sugar and afterwards putting them into boiling syrup hardens them so that they keep their shape4 ,it is better to heat just enough at once to fill each jar4 ,you can have several dishes 7milk crocks1 granite1 porcelain and aluminum kettles7 on the stove at once at different stages of heating so that you can fill one jar after another4 ,this was my auntie's method and ,i have never seen it excelled4 ,pineapple - cup sugar -#a tablespn4 lemon juice cup water #a pt4 pineapple ,prepare pineapple as for fresh pineapple1 put into stone jars or earthen vessels with layers of sugar2 stand in ice box a few hours 7not long enough to ferment71 drain off the juice1 add lemon juice and water1 heat to boiling1 add fruit4 ,let all just boil up1 fill jars1 seal as other fruits4 ,the delicate flavor of pineapple is lost by long cooking4 ,grated pineapple canned with cup of sugar to the quart is suitable for ices and other uses4 ,rhubarb--cooked ,put stewed rhubarb into jars as soon as it boils up well4 ,rhubarb ,without ,cooking--for pies ,a reliable method which gives the natural flavor4 ,wash rhubarb and cut into inch pieces without peeling1 pour boiling water over1 drain at once1 cool1 pack in cans and fill with boiled1 strained1 ice-cold water4 ,seal cans1 invert in cold place and cover from the light4 ,set upright after a few hours4 ,to use1 drain1 let stand in fresh cold water hour and drain again4 ,cranberries may be canned in the same way4 ,watermelon ,rind or ,citron ,pare off the thin green rind1 cut into pieces #a in4 square1 or into strips1 stand in cold water for two or three hours1 changing the water occasionally2 drain thoroughly1 make syrup of #a pt4 water to #a or #a pt4 sugar1 according to the richness desired4 7#c or #d tablespns4 of lemon juice may be used with the larger quantity of sugar74 ,when syrup is boiling1 add rind1 simmer until pieces can be pierced easily with a broom straw1 or until they are clear1 put into jars and seal4 ,one part raisins to five or six of the rind gives a nice flavor4 ,or1 orange flowers1 rose leaves or rose water may be used1 but the fruit is nice without any flavoring4 ,green melons which did not have time to ripen before the frost1 are excellent prepared in this way4 ,the rind may be steamed before putting it into the syrup1 and less water used for the syrup4 ,concord ,grapes #b qts4 grapes cup sugar cup water ,pulp the grapes1 run skins through the food cutter and cook for #bj m4 in the water4 ,boil pulp until tender and rub through colander to remove the seeds4 ,add pulp and sugar to skins1 heat to boiling and put into jars4 ,the juice may be strained from the pulp and used to cook the skins in4 ,barberries #a qt4 berries #b cups sugar -#a cup water ,very nice for garnishing fruit salads1 desserts or cakes4 ,tomatoes ,select only perfectly fresh1 well ripened tomatoes1 wash and drop into kettle of boiling water1 remove with skimmer1 drop into cold water1 peel1 leave whole or slice4 ,boil well and put into jars the same as other fruit4 ,long boiling frees the acid and takes away the fresh1 delicate flavor4 ,when tomatoes are very watery1 drain off some of the liquid and can it separately for use in soups and broths4 ,tomatoes for ,soups and ,sauces ,wash and slice tomatoes without peeling4 ,heat to boiling1 rub through fine colander or sieve to remove skins and seeds4 ,reheat and put into jars4 ,whole ,tomatoes ,pack peeled or unpeeled tomatoes in wide-mouthed jars4 ,cook a few nice ripe tomatoes1 strain and pour the liquid1 cold1 over tomatoes in jars1 seal1 set jars in cold water as in canning vegetables1 bring slowly to boiling point and boil hour4 ,remove from water1 tighten covers and invert jars as usual4 ,,fruit ,,juices ,begin with the earliest fruits and can some of the juice of each kind through the summer until you come to grapes and apples in the autumn4 ,when diluted with water1 these juices are delightful beverages for sick or well4 ,a little lemon juice gives character to the drink4 ,without diluting1 they make nice flavorings for fruit salads1 egg creams and pudding sauces4 ,blueberry1 black raspberry and other sweet juices make excellent dressings for grains instead of milk or cream4 ,grape ,juice ,concords or some of the dark purple grapes are the richest and most satisfactory for juice4 ,pick the grapes from the stems1 wash and drain1 put into a preserving kettle without water1 cover and put on back of stove on an asbestos pad or a ring so they will heat slowly4 ,when the skins are broken and the juice is free1 bring just to the boiling point1 put into jelly bags and drain without squeezing4 ,to each quart of juice add from to #a cup of sugar4 ,very ripe grapes will require no sugar4 ,heat to boiling and can the same as fruit4 ,add more water to the pulp that is left in the jelly bag1 reheat1 strain1 boil and put into large jars for a drink1 or1 rub the pulp through a colander1 sweeten1 heat and can for marmalade4 ,to ,bottle ,juices--,nearly fill bottles1 standing on cloth wrung out of cold water1 with boiling juice1 through hot funnel4 ,press clean cork into bottle1 cut off even with the top of the bottle and cover immediately with sealing wax made by melting together resin and oil4 ,use only enough oil to make the resin soft enough to spread over the cork and around the edges of the bottle4 ,if too soft1 the wax will run off4 ,condensed ,fruit ,juices ,cook apple and other fruit juices rapidly until thick1 then simmer slowly over the fire or in the oven until as thick as desired4 ,seal in jars or put into glasses or cups as jelly4 ,convenient for travelling1 diluted4 ,,apples ,when apples are plentiful or likely to spoil1 make into any of the apple sauces1 put hot into jars and seal4 ,baked ,apples ,bake unpared apples1 sweet or sour1 in halves or quarters1 leaving them rather juicy1 put into jars and seal4 ,on opening1 put apples into oven in baking dish and dry out a little more4 ,combinations of ,fruits for ,canning ,red or black raspberries with currant juice4 ,red or black raspberries with cherries4 ,plums with sweet apples4 ,currants or currant juice with pineapple4 ,orange1 strawberry and pineapple juices with sugar1 for strawberries and pineapple canned together1 or for pineapple alone4 ,strawberries with pineapple4 ,pears and barberries4 ,cook barberries in water1 rub through colander1 add sugar1 #a-a cup to the pint of pulp4 ,return to the fire and when hot1 lay in halves or quarters of nice ripe pears4 ,cook until pears are tender4 ,if the pears are not quite soft1 steam1 or cook in pulp without sugar first4 ,sweet apples may be used instead of pears4 ,,jellies ,because of the large proportion of sugar required in jellies it is not best to use them freely4 ,fruit for jelly should always be a little underripe and should not be picked just after a rain4 ,combine the juices of such fruits as do not jelly easily1 or of the more expensive fruits1 with apple juice which jellies the easiest of all4 ,with strong flavored fruits1 apple makes the jelly more agreeable4 ,jellies may be made in the winter of canned fruit juices and the juice from apple skins and cores4 ,the addition of lemon juice to sweet fruits will convert them into jelly-making products4 ,a few pieces of rose geranium leaves dropped into apple jelly just before putting it into glasses and removed in a minute1 give the jelly a nice flavor4 ,always boil the juice the required length of time before adding the sugar4 ,it requires longer boiling on damp days4 ,heat sugar in flat pan in oven before adding to jelly4 ,thorough straining is necessary to make clear jelly4 ,for the finest jelly1 use first a double thickness of mosquito netting2 then the same of cheese cloth1 and lastly1 one thickness of flannel4 ,wet the cloth before putting the fruit in1 to save the waste of juice4 ,hang in a warm place to drain4 ,it is said that if a little jelly dropped into cold water falls immediately to the bottom1 the jelly is done2 or1 if it jellies on the spoon it is done4 ,glasses for jelly may be set cold on a cold cloth1 or warm on a warm cloth4 ,fill to the brim1 as the jelly shrinks4 ,when the jelly is soft1 set in the sun for a day or two1 covered with panes of glass4 ,when ready to set away1 turn hot melted paraffine over the jelly4 ,the heat destroys any germs which may have settled on the top4 ,cover with paper or with tin covers and set in a dark place4 ,when using the jelly1 wash and save the paraffine4 ,if jelly is to be moved or shipped1 use a covering of inch of powdered sugar instead of the paraffine4 ,or1 cut rounds of toilet paper1 two for each glass1 large enough to overlap an inch2 dip one at a time into a saucer of cold boiled milk1 cover glass and press down1 then put on the second piece quickly4 ,one thickness of ,manila paper may be used instead of the toilet paper4 ,when dry1 a thick parchment-like cover will be formed and the jelly will keep well4 ,some housewives cover jelly while hot1 thinking it keeps better4 ,to ,make ,jelly ,tumblers ,soak a cord in turpentine1 tie it tight around bottles and set fire to the cord4 ,currant ,jelly ,wash and drain currants4 ,they are usually left on the stems but strain more easily if stemmed4 ,crush the berries1 a few at a time and throw into the preserving kettle4 ,do not add any water4 ,set on back of range and heat slowly to nearly1 not quite1 boiling4 ,strain1 measure juice1 return to kettle and set over fire4 ,at the same time put into a moderate oven in broad bottomed pans1 sugar in the proportion of -#a pt4 to each pint of juice 7 is sufficient74 ,after juice begins to boil1 boil #bj m41 skimming as the scum rises4 ,add hot sugar1 stir until sugar is dissolved1 remove from fire and put at once into glasses4 white currants may be used with red4 ,a thinner jelly to be used with meats and over puddings underneath the meringue1 may be made with pt4 of sugar to the pint of juice4 ,a little celery salt may be added when jelly is to be used with meats4 ,currant and ,raspberry ,jelly currant juice and raspberry or currant and raspberry makes a delightful combination4 ,black ,currant ,jelly ,prepare stemmed currants as for red currant jelly4 ,use to cup of water to each quart of currants and pt4 of sugar to a pint of juice4 #aj m4 boiling is sufficient4 or apple juice will make a more delicate flavored jelly4 ,jelly of ,apple ,parings and ,cores ,measure skins and cores by pressing firmly into the measure4 ,add 7no more7 as much water as of fruit--you will think it is not enough4 ,boil #bj m41 stirring often4 ,strain4 ,measure juice1 boil #bj-cj m41 according to juiciness of apples1 skimming4 ,add as much sugar1 hot1 as of juice1 boil #e-aj m41 or until foamy4 ,put at once into glasses4 ,if apple jelly is as thick as desired when it first cools1 it will be too thick after standing a few days4 ,if apples are very juicy1 use only one-half as much water4 ,apple ,jelly ,wash apples and cut into quarters or eighths4 ,do not pare or core4 ,add as much water as of apples in the kettle4 ,cook1 stirring occasionally until apples are tender1 not too soft4 ,finish as in jelly of parings4 ,it is difficult to give the exact time for cooking1 as apples vary in jellying properties4 ,use less water if apples are very juicy4 ,one quince to every #aj or #ab apples gives a nice flavor4 ,a few green grapes combined with apples or crab apples make a nice jelly4 ,crab and ,baldwin apples may be combined4 ,apple and ,cranberry ,jelly ,stew #a qt4 of apple parings with #a cup of cranberries and a pint of water until tender4 ,strain4 ,there should be about of a pint of juice4 ,boil #e m42 add pt4 sugar1 boil #b-d m4 ,or1 use #a doz4 large tart apples to #a qt4 of berries1 or equal parts apple and cranberry juice4 ,proceed as in other jellies4 ,elder-berry and ,apple ,jelly ,cook elder-berries with cup of water to each quart of berries4 ,strain and combine with apple juice in the proportion of elder-berry juice to apple juice4 ,use -#a pt4 of sugar to each pint of juice4 ,finish as for currant jelly4 ,elder-berries alone make a strong flavored jelly1 but this combination is delightful4 ,strawberries1 raspberries1 blackberries1 cherries1 wild cherries1 pineapple1 barberries1 peaches1 plums and some other fruits1 all make better jelly by combining with apple juice in proportions according to flavor4 ,use no water with any of the fruits but the apple4 ,currant juice may be combined with these fruits instead of apple juice4 ,green ,gooseberry ,jelly #b qts4 berries1 qt4 water2 stew1 mash1 strain2 boil #bj m4 for each quart of juice1 add #a qt4 of hot sugar1 boil #b-c minutes4 ,quince ,jelly ,wash quinces1 cut into quarters or eighths1 remove part or all of the seeds1 use - as much water as of fruit and as much sugar as of juice4 ,cook and finish as apple jelly4 - apple juice with quince is better4 ,cranberry ,jelly ,use one cup of water to each #d qts4 of cranberries2 cook until the berries are tender1 strain and use equal quantities of sugar and juice4 ,boil the juice #aj-ab m41 add the sugar hot1 stir till it is dissolved and turn the jelly into glasses or a mold4 ,the jelly may be molded in a shallow pan and when perfectly cold cut into cubes4 ,jellied ,cranberry ,pulp ,rub stewed cranberries in the preceding recipe through the colander1 boil #h m41 add sugar1 stir carefully until dissolved1 mold4 ,jellied ,cranberry ,sauce #a qt4 berries1 #a pt4 sugar1 -#a cup water4 ,pour water over berries with sugar1 in kettle1 cover1 cook #aj m4 without stirring4 ,put into large or individual molds4 ,unmold at serving time4 ,blueberry ,jelly ,if berries are very dry1 add a little water1 heat1 strain2 use - as much sugar as of juice4 ,blueberry ,jelly ,no4 #b #d qts4 berries1 #a cup water2 cook and strain1 add #b tablespns4 of lemon juice to each pint of juice4 ,cook #bj m41 add as much sugar1 hot1 as of juice1 boil up well1 pour into glasses4 ,grape ,jelly ,wild grapes are preferable1 but underripe ,concords1 ,catawbas1 and other varieties may be used4 ,proceed as for currant jelly1 using only as much sugar as of juice4 ,if necessary1 boil #e m4 after sugar is added4 ,use no water with cultivated grapes1 but with underripe wild grapes1 cup of water may be added to each quart of stemmed grapes4 ,raspberry and ,currant ,jam ,take their weight of sugar to berries4 ,mash berries in kettle over fire1 add #a pt4 currant juice to each #b qts4 of berries1 cook until thickened1 #dj-de m41 stirring and skimming1 add sugar hot1 boil1 put into glasses or seal in jars4 ,strawberry ,jam ,allow their weight of sugar to berries2 cook in a little of the sugar1 stirring1 #bj-cj m4 ,add remainder of sugar hot1 cook #aj-bj m41 if necessary4 ,small berries may be used for jam4 ,gooseberry ,jam ,press the juice from #c oranges and shave off the rind1 being careful not to get any of the white part4 ,remove blossoms and stems from #e lbs4 gooseberries1 seed #b lbs4 of raisins1 and chop all together very fine4 ,add #c-d lbs4 sugar and the orange juice and cook slowly for an hour4 ,turn into jars or tumblers and when cold spread a layer of powdered sugar on top of glass and seal4 ,mrs4 ,chandler's ,rhubarb ,jam #c lbs4 7#c qts47 of rhubarb in inch lengths #a lb4 7#c cups7 sugar lb4 of figs or raisins1 chopped juice of #a lemon #a cup water ,let rhubarb and sugar stand together over night1 add other ingredients and cook slowly for about #c hours4 ,rhubarb and ,pineapple ,jam #f lbs4 7#g qts47 rhubarb in inch lengths #a large pineapple1 grated #c lbs4 7#c pints7 sugar ,cook rhubarb and sugar - of an hour1 add pineapple1 boil up1 put into jars1 seal4 ,melrose ,apple ,butter #g lbs4 pared1 quartered and cored apples1 #c lbs4 molasses sugar if obtainable1 if not1 dark brown sugar4 ,put apples and sugar in layers in a kettle1 cover tight1 let stand #ab hours or over night4 ,then let come just to boiling and simmer without stirring1 or uncovering for #e-ab hours4 ,apple juice made by boiling the skins of apples in their bulk of water1 as for jelly1 with lemon juice to taste1 is a valuable addition4 ,finely-ground coriander seed may be added4 ,a little date or prune marmalade may also be used4 ,a delightful butter may be made by combining plums and apples4 ,elder-berry and ,apple ,butter ,to each #b qts4 of elder-berry juice prepared as for jelly take #b lbs4 brown sugar and peck sour apples4 ,put juice and sugar on to boil and add the apples pared1 quartered and cored2 simmer slowly until thick4 ,may be put into jelly glasses4 ,equal quantities tomato and apple make a nice butter4 ,grape ,marmalade ,pulp the grapes and put the skins through the food cutter4 ,cook the pulp and rub through the colander to remove the seeds4 ,take - as much sugar as there is of fruit1 cook #bj m4 ,the skins improve the flavor4 ,lemon ,peaches #a cup lemon juice #a cup water #a cup brown sugar peaches to fill #c pint jars ,wash and rub the peaches well1 drop into boiling syrup of lemon juice1 sugar and water1 cook until tender1 put into jars and seal4 ,ripe ,cucumber ,pickles ,pare and seed cucumbers and cut into eighths if large4 ,soak over night in lemon juice and water2 in the morning drain1 add to hot syrup and boil until soft2 skim out of syrup and put into jars standing in hot water4 ,keep hot4 ,boil syrup #aj-ae m41 pour over fruit and seal2 let stand three or four weeks before using4 ,syrup-- #c cups brown sugar #c cups lemon juice #a cup water -#a tablespn4 salt ,flavor with celery salt or seed1 ground coriander or anise seed1 and raisins to taste4 7,use anise seed sparingly74 ,the cucumbers may be steamed tender1 put into jars and the reduced syrup poured over4 ,watermelon rind may be prepared the same4 ,to ,dry ,blueberries ,for buns1 puddings and cakes4 #a qt4 berries - cup sugar #a teaspn4 water ,mix1 heat in preserving kettle until juice begins to exude4 ,spread on buttered plates1 dry carefully1 stirring often4 ,i prize this recipe highly1 as all will1 ,i am sure1 after trying it4 ,cherries1 peaches and pears are better with sugar sprinkled over them before drying4 ,dried fruits make a pleasant change from canned ones1 besides not requiring jars4 ,home-dried fruit far excels factory products4 ,,to ,,can ,,vegetables ,while vegetables require a little more care than fruit in canning1 if they receive that care one will be rewarded with nice fresh canned vegetables1 free from harmful preservatives1 all through the winter4 ,in the first place1 vegetables must be fresh1 especially corn and peas4 ,corn gathered early in the morning ought to be in the cans and on the fire before noon1 and peas the same day4 ,if one is alone with all the housework to do1 it is better to put up a few jars at a time4 ,always use new rubbers on jars in canning vegetables4 8,blanching01 in this connection1 means a short boiling in a weak brine 7 cup of salt to #c qts4 of water7 and is used with vegetables to eliminate the acids which they contain4 ,place the vegetables in a wire basket or a cloth bag and dip into the boiling brine1 then into cold water4 ,prepare nearly all vegetables as for the table1 before blanching1 7okra and corn are exceptions74 ,after blanching1 pack as close as possible in jars4 ,fill jars to overflowing with water with or without salt1 according to special directions2 fasten covers on tight 7do not be afraid the jars will burst71 and set into a kettle or boiler with a board containing holes or with several thicknesses of cloth or with thin tin rings underneath4 ,surround jars their depth with water1 cover the vessel close so that the steam will be retained1 bring to the boiling point and boil rapidly and continuously the required length of time4 ,use wrench for tightening covers of ,mason jars during the cooking4 ,if ,lightning jars do not seem to be air-tight1 thin bits of wood may be placed under the wires4 ,with corn and peas1 it is better to have the water deep enough to cover the jars1 for boiling after tops are tightened4 ,invert jars after removing from the water1 cover to exclude light1 cool4 ,store in dark1 rather cool place4 ,use cold water to surround jars at first if contents are cold and warm water if contents are warm4 ,the length of time given is for cooking quart jars4 -#a hour less will be required for pints and #a hour more for #b quarts4 ,asparagus--,prepare asparagus as for the table2 blanch tips #c m41 other parts #e m41 dip in cold water1 pack in jars--the tips in one1 the middle of the stalks in a second1 and the inferior ends for soups1 in a third4 ,fill jars with cold water to which salt has been added in the proportion of #a teaspn4 to the quart4 ,fasten covers and cook according to general directions for two hours1 tighten covers and cook for one hour longer4 ,asparagus in ,full ,lengths--,place stalks in jars1 heads up1 and pack as close as possible4 ,to ,use--,open jar1 add teaspn4 salt1 set jar in cold or lukewarm water1 heat to boiling1 pour water off 7save for soups71 and draw stalks out carefully on to slices of prepared toast4 ,shelled ,beans--,follow directions for canning asparagus4 ,string ,beans--,prepare as for the table or leave whole1 blanch for #b m41 and follow directions for canning asparagus1 using water without salt to fill the jars4 ,greens--,narrow dock1 milkweed1 pigweed1 purslane or spinach4 ,wash the greens thoroughly1 drop into boiling salted water and leave just long enough to wilt4 ,remove from water with skimmer1 pack into jars1 cover with cold salted water and proceed as with other vegetables4 ,there are no vegetables that we enjoy more in winter than our 8greens40 ,okra--,wash young tender okra1 cut off stems and tops1 blanch #aj m41 dip in cold water1 cut in transverse slices or leave whole1 and finish the same as asparagus4 ,peas--,blanch fresh-gathered1 mature1 but not old peas1 for #e m4 7old for #h m471 dip in cold water1 proceed as for canning asparagus1 using sugar1 #a teaspn4 to quart of water if peas are not sweet4 ,boil #c-d hrs4 in all2 #a hr4 after tightening covers1 with water covering jars if possible4 ,corn--,prepare fresh-gathered corn as for drying4 ,pack at once 7filling all spaces7 in clean jars to within an inch of the top1 cover to the depth of a half inch with slightly salted water1 fasten covers on as tight as possible1 cook #c or #d hours1 screw covers down again1 cover jars with boiling water and boil for #a hour longer4 ,remove boiler from fire and let jars cool in the water4 ,ears of corn may be boiled in clear water #e m4 and dropped in cold water before removing kernels4 ,corn ,no4 #b--,prepare as in preceding recipe and cook for #a hr4 after the water is boiling2 tighten covers1 invert and leave until the next day4 ,cook for #a hr4 the second day and again the third day1 that is1 #a hr4 each for three consecutive days4 ,beets--,boil small dark red beets for #cj m41 drop into cold water and rub the skins off4 ,place in jars1 cover with cold water1 fasten covers1 boil #a hr41 tighten covers and boil for #a hr4 longer4 ,mushrooms--,pour boiling salted water over mushrooms and allow them to stand in a warm place until withered2 cool1 drain1 pack close in jars and cover with the water in which they were standing2 seal and cook #a hr4 ,tighten covers and cook hr4 longer4 ,invert jars until cool4 ,,to ,,dry ,,vegetables ,corn--,boil corn #b-e m41 score down the center of each row of grains with a sharp knife4 ,with a large sharp knife cut off the thinnest possible layer from each two rows1 then with a dull case-knife scrape out the pulp from the hulls on the cob4 ,mix pulp with that which was cut off1 spread on plates or granite pans and dry in a warm oven1 stirring often4 ,if the oven is too warm1 the corn will turn dark4 ,corn may be dried in the sun if it is hot1 but must be brought in before the dew begins to fall and spread out in the house4 ,it is better to dry a little at a time in the oven and have it out of the way in a few hours4 ,with proper care it can be done in an afternoon4 ,when dry1 put at once into dry clean jars and seal1 or into paper sacks tied tight so that no insects can get at it4 ,with care to keep it from souring1 the corn may be dried without cooking4 ,any dried corn has a richer flavor than canned corn1 but words are inadequate to express how rich and fine flavored the yellow sweet corn is when dried4 ,corn for drying should be nice and tender2 a little younger1 if anything1 than for cooking green4 ,directions for cooking dried corn are among the vegetables4 ,shelled ,beans--,lima and all green beans may be dried after shelling by being spread out in a dry1 airy place and stirred occasionally1 and are quite different in flavor from dry1 ripened beans4 ,string ,beans--,cook beans until half done2 drain1 dry in sun1 pack in paper bags1 keep in cool place4 ,to cook--soak over night1 cook shorter time than usual4 ,mushrooms--,string mushroom caps1 also stems1 on a cord the same as apples1 for drying1 hang in sun and wind until just before the dew begins to fall and finish drying over the stove1 or1 dry entirely over the stove4 ,put into dry1 close covered jars or thick paper sacks4 7,may wrap in waxed paper before putting into sacks74 ,keep in dry place4 ,when first dried1 mushrooms may be pulverized in a mortar and the powder put into clean1 dry jars4 ,it is delightful for flavoring soups and sauces4 ,string ,beans in ,brine ,put layer of salt #a in4 deep in bottom of stone jar or cask2 then a layer of nice1 tender string beans #c in4 deep2 continue layers until cask is full4 ,cover beans with a board a little smaller around than the inside of the cask or jar and put a heavy stone on it so that the beans will be well covered with the brine4 ,the beans may be put in at different times1 but must be covered with the board from the first4 ,to ,cook--,soak over night in cold water1 changing the water several times in the early part of the evening4 ,cook the same as fresh beans1 changing the water once or twice while cooking4 ,they are as nice and fresh as when picked4 ,corn in ,brine ,put layers of fresh picked corn1 cut from the cob1 in crock the same as string beans except that the layers of corn should be #a to #b in4 deep only1 and salt in4 deep4 ,have the top layer of salt1 and thicker than the others and keep the corn well under the brine with a board and stone4 ,soak over night for cooking1 changing the water #b or #c times4 ,cook in unsalted water4 ,,soups 8,the more liquid there is taken into the stomach with the meals1 the more difficult it is for the food to digest1 for the liquid must first be absorbed40 ,consequently1 the most perfect hygiene in the use of soups1 would call for a few sips only1 at the beginning of the meal1 which in some cases stimulates the flow of the digestive juices4 ,with a hearty dinner of other foods1 a small portion of some light soup or broth should be served1 while a legume soup a chowder or a pure may make the principal dish of the meal4 ,we seldom make a soup after a recipe4 ,when we serve soups every day1 we purposely cook more than is required for other dishes of such things as will make good ingredients for soups2 or1 if used occasionally only1 we make soup at a time when there are left-overs that are suitable4 ,we get better results from these combinations1 both from the variety of flavors1 and because1 with few exceptions1 reheating develops richer flavors in foods4 8,our ,famous ,soups0 are some that we have made1 at different times1 after this plan4 ,under the head of soups are classed1 bouillons or consomms1 bisques1 pures and chowders2 though some of them are not soups in the strictest sense4 ,for instance1 a chowder is often made of the consistency of a stew1 with a small proportion of liquid1 and1 as ,francatelli says1 8a pure is a kind of pulpy maceration of legumes1 vegetables1 etc41 which have been passed through a fine colander10 but both of these are sometimes made with a larger proportion of liquid and served as thick soups4 ,the word 8bisque0 means rich soup1 so in using it we do not say 8tomato bisque soup0 because the word soup is comprehended in bisque4 ,bouillons 7boo-yon or bool-yon7 or consomms are broths4 ,suggestions ,do not put everything through the colander1 7celery and oyster plant1 never74 ,mastication in connection with soups is an aid to their digestion as well as being more satisfying4 ,use potatoes seldom in any but potato soups2 potato water1 not at all4 ,the addition of potatoes to an otherwise wholesome soup might convert it into a fermentable combination3 as well as to remove it from the dietary of those who cannot use starchy foods4 ,cook turnips and carrots by themselves and drain before adding to soups4 ,the flavor of turnip in soup is often disagreeable4 ,utilize the food cutter in preparing vegetables for soups4 ,as a rule1 use oyster plant in slices1 in4 thick in the largest part and a little thicker toward the end2 but if desired fine1 grind it before cooking4 ,in this way it retains its characteristic flavor4 ,often the best way to thicken a soup is to heat the flour in oil or butter 7without browning7 and add some of the hot soup to it as for gravy1 so avoiding a scorched taste4 ,dried mushrooms washed well1 soaked #b to #d hours1 simmered #e m41 cut fine and added1 with their juice1 give a fine flavor to many soups4 ,three or four small pieces are sufficient for #a to #b qts4 of soup4 ,always keep a quantity of consomm or bouillon on hand1 for soups or sauces1 or to pour over hash1 or chopped potatoes1 or to moisten roasts4 ,serve bouillon or consomm in cups with or without the beaten white of egg in teaspoonfuls on each4 ,whipped cream may be added to bouillon just before serving or dropped by teaspoonfuls on the cups1 with a leaf of parsley laid on each4 ,when soups are lacking in character1 the addition of water and salt will develop a meaty flavor1 relieving the 8porridgy0 taste4 ,raw nut butter may be added to any of the combinations of vegetables in the proportion of #a or #a tablespns4 to each quart of soup4 ,the water drained from boiled peanuts may be used in place of raw nut butter1 taking care not to use too much4 ,if you should have the thick nut stock1 use not more than #b tablespns4 to each quart of soup4 ,use herbs sparingly1 some1 such as mint and thyme1 in minute quantities4 ,in putting corn through a colander1 first crush the kernels in a pan or grind them through a food cutter1 and put a very little into the colander at a time4 ,use poor or top parts of stalks of celery1 crushed1 for flavoring soups4 ,okra is a valuable addition to some soups1 tomato soups especially4 ,when using it1 take about less water for the soup1 and add from - of a pint can to each pint of soup4 ,heat carefully and serve at once4 ,the water from spinach is an invaluable addition to vegetable soups1 and with the addition of a little cream it alone makes a delightful broth4 ,the water from nearly all greens is desirable in soups4 ,a little stewed asparagus adds very much to any vegetable soup or chowder4 ,if soup has thickened by standing1 add water or milk before serving4 ,,water ,,soups ,nut ,bouillon #a tablespn4 raw nut butter #c-d tablespns4 chopped onion cup strained tomato #b-c teaspns4 browned flour #a-a teaspn4 salt #a qt4 water ,rub the nut butter smooth with part of the water1 simmer all ingredients together #a-b hrs41 strain vegetables out1 add water to make #a qt41 heat1 serve4 ,to ,clear--,add water for one quart only1 cool1 beat with the white and shell of one egg1 set over a slow fire and stir often until the broth boils rapidly1 then boil without stirring until it looks dark and clear below the scum4 ,let stand off the fire about #aj m41 strain through #b or #c thicknesses of cheese cloth laid over a colander2 pour through wire strainer on to the cheese cloth4 ,add more water if necessary after straining1 to develop a meaty flavor4 ,reheat1 serve4 ,vegetable ,consomm ,with or without #b-c tablespns4 raw nut butter or soup stock4 #a-b large onions1 sliced cup dried celery tops pressed down #b large bay leaves #b large tomatoes or - cup stewed tomato level teaspn4 thyme #a level tablespn4 browned flour #b-c cloves garlic1 if desired #b-c teaspns4 salt #b qts4 water ,cook together #a-b hours1 strain1 add water to make #b quarts1 more salt if necessary1 heat1 serve4 ,vegetable ,consomm1 ,no4 #b ,omit browned flour and garlic in preceding recipe1 substitute celery salt for celery tops1 and add a trifle of sage4 ,white ,stock cup raw nut butter or meal #a large onion1 sliced #a level teaspn4 celery salt or seed level teaspn4 powdered sage level teaspn4 thyme #a medium bay leaf #a-b teaspns4 salt #b-c qts4 water ,mix dry ingredients1 add nut butter which has been stirred with water1 simmer all together #a-b hours1 strain1 and add water to make #b pints1 heat1 serve4 ,dark ,stock cup raw nut butter or meal #a medium bay leaf #a level teaspn4 celery salt level teaspn4 powdered sage level teaspn4 thyme #a level tablespn4 salt #a level tablespn4 browned flour #a cup sliced onion #a clove garlic #b qts4 water cup strained tomato ,finish the same as white stock1 leaving #b pts4 of stock4 ,vegetable ,stock cup each beans and split peas #a each medium onion and carrot1 sliced #a stalk celery or cup celery tops or teaspn4 celery seed or salt #a-b tablespns4 chopped parsley level teaspn4 thyme level teaspn4 leaf sage or powdered ,salt ,simmer all together #c-d hours2 strain1 serve4 ,parsley may be added after straining soup4 ,savory1 marjoram and other herbs may be used1 or the herbs may be omitted altogether4 ,other legumes may be substituted for the ones given4 ,tomato or browned flour or both may be added4 ,this stock is excellent for gravies and sauces4 ,a thick soup may be made by rubbing the vegetables through the colander instead of straining them out4 ,cereal ,bouillon #b pts4 nice fresh bran pressed down4 #b qts4 boiling water4 ,simmer together #b hours or more2 strain1 add #a pint strained tomato #a bunch celery stalks1 crushed #a large onion1 sliced teaspn4 powdered mint in a muslin bag ,simmer together -#a hour1 strain1 salt to taste1 heat1 serve4 ,this should make #b qts4 of soup4 ,other flavorings maybe used4 ,in using the bran put up in packages1 sift it and use only the coarse part4 ,tomato ,broth #a qt4 stewed tomato #a onion1 sliced #a bay leaf salt #a pt4 water ,simmer all together about #bj m41 strain and add water for #a qt4 of broth4 ,use plenty of salt4 ,this broth may be cleared the same as bouillon1 leaving #a qt4 only4 #c or #d teaspoons of browned flour may be used4 ,legume ,broths ,cook beans1 lentils or whole green peas1 until the water looks rich1 but not until the skins begin to break4 ,strain1 making #a pt4 of broth from each pint of legumes4 7,the legumes remaining may be used for stews and soups74 ,add salt1 heat and serve4 ,these broths are very satisfying4 ,they may be varied by adding different flavorings to legumes while cooking or to broths after straining4 ,tomato1 celery1 onion with or without browned flour1 or thyme are suitable4 ,brown beans with onion have quite a different flavor from white beans with onion4 ,nut ,french ,soup #b tablespns4 raw nut butter #b cups stewed tomato #f cups water tablespn4 browned flour large onion1 sliced #a large bay leaf teaspn4 powdered sage teaspn4 thyme #b-c teaspns4 salt ,simmer -#a hour1 strain1 reheat1 serve4 ,an ,english woman in sampling this soup after ,i had made it up1 remarked that it tasted like some of the ,french soups1 hence its name4 ,egg ,soup ,add salt and butter to water1 break eggs into a cup1 one for each cup of water1 leave whole and turn slowly into the rapidly boiling water1 beating briskly with fork or wire whip until the egg is in white and yellow shreds4 ,boil up well and serve with crackers and celery4 ,this is an emergency soup4 ,cream may be added to the water instead of butter1 or part milk may be used4 ,nut and ,barley ,soup #d tablespns4 raw nut butter #b qts4 water #b tablespns4 coarse pearl barley bay leaf #b small sticks celery1 or a few celery tops #b-c teaspns4 salt ,cook barley and nut butter in part of the water for #c-e hours4 ,add water to make #b qts41 with celery and bay leaf4 ,simmer from #ae-bj m41 no longer4 ,remove celery and bay leaf1 serve4 ,bay leaf may be omitted4 ,cabbage and ,tomato ,soup ,cook chopped or finely-shredded cabbage in boiling salted water until tender2 add stewed tomatoes1 simmer #ae-bj m41 add necessary salt and water1 serve4 ,excellent4 ,celery and ,tomato ,soup ,use stewed celery instead of cabbage in cabbage and tomato soup4 ,a delightful combination4 ,savory ,rice ,soup #d tablespns4 raw nut butter #b qts4 water #b tablespns4 rice #a teaspn4 chopped onion - teaspn4 sage #b teaspns4 salt ,blend nut butter and water4 ,heat to boiling1 add rice1 onion1 sage and salt4 ,boil rapidly until rice is tender4 ,it may be necessary to add #a-b cups of water after rice is cooked4 ,onion ,soup ,simmer sliced onions in butter without browning2 add water1 boiling1 cook until onions are tender1 thicken slightly with flour1 rub through colander1 add salt and a little browned flour1 more water if necessary1 and chopped parsley4 ,may cook raw nut butter with onion instead of using dairy butter4 ,split ,peas and ,onion ,soup ,split peas1 water1 salt1 raw nut butter and onion1 a little tomato sometimes4 ,cook all ingredients together until peas and onion are tender4 ,strain or not as preferred4 ,potato ,soup with ,onion or ,celery ,simmer chopped onion in oil or butter1 add boiling water1 potatoes cut in small pieces1 and salt4 ,cook until potatoes are tender1 add water to make of the right consistency1 salt1 and chopped parsley4 ,serve with shelled nuts and croutons4 ,finely-sliced celery may be cooked with the potatoes1 and onions omitted4 ,vegetable ,soup ,no4 #a #a cup each carrot1 turnip and parsnip in small pieces #b cups each onion and celery #b tablespns4 raw nut butter #b qts4 boiling water salt cup rice ,cook all except rice for hour1 add rice and cook until it is tender2 add #a tablespn4 parsley1 more salt and water if necessary4 ,vegetable ,soup ,no4 #b ,equal quantities carrot and turnip in small pieces1 twice as much onion and celery1 with raw nut butter and water4 ,cook until vegetables are tender2 add salt and necessary water4 ,in their season1 asparagus1 peas1 and string beans may be added4 ,vegetable ,soup ,no4 #c ,simmer sliced onions1 celery or carrots and cabbage in water1 with raw nut butter1 until tender4 ,add browned flour1 salt and necessary water2 heat4 ,mashed legumes may be used in place of nut butter in these vegetable soups4 ,or they may be made into cream soups by using milk instead of nut butter and water1 with or without thickening4 ,chopped parsley may be used in any of them4 ,tomato ,soup #a tablespn4 oil or butter #b tablespns4 flour #a teaspn4 salt #a pt4 boiling water #a qt4 stewed tomatoes ,add flour to melted butter in saucepan1 pour boiling water over1 stirring1 add tomatoes and salt4 ,boil up well4 ,chopped onion may be simmered in the oil before adding flour4 ,nut ,gumbo #c-d tablespns4 raw nut butter #a qt4 water cup nutmese in small oblong pieces cup trumese in small oblong pieces pt4 stewed or canned okra cup finely-sliced celery1 stewed #a tablespn4 rice1 cooked tablespn4 chopped parsley salt ,cook raw nut butter in part of the water1 add other ingredients1 heat well4 ,cooked noodles may be used instead of rice4 ,tampa ,bay ,soup #a tablespn4 oil #a tablespn4 flour tablespn4 browned flour #a cup boiling water #a cup stewed tomato #c tablespns4 raw nut butter #a-a qt4 water cup sliced okra cup sliced onion cup trumese in dice cup nutmese in dice chopped parsley ,cook tomato1 raw nut butter1 the #a qt4 of water1 okra and onion all together1 rub through colander and add to sauce made with oil1 browned and white flour and the #a cup of water4 ,add salt and more water if necessary1 and when boiling1 the trumese and nutmese1 with chopped parsley4 ,throw egg balls into the soup just before serving1 or serve separately in each dish4 ,or1 pass a dish of boiled rice with the soup4 ,mother's ,soup #a qt4 clean wheat bran pressed down in the measure #c qts4 boiling water #b large onions1 sliced or chopped cup grated carrot #a bay leaf #a-b tablespns4 browned flour cup chopped turnip teaspn4 thyme salt ,cook all except turnip and thyme together #a-b hours4 ,about #bj m4 before removing from the fire add the turnip1 and in #aj m4 the thyme2 after another #aj m41 strain1 add salt and more water if necessary1 heat4 ,when soup is boiling rapidly1 turn in slowly1 in a slender stream1 batter for cream noodles1 stirring constantly4 ,boil up well1 remove from fire1 serve at once4 #c-d tablespns4 raw nut butter may be used for stock instead of bran1 and #a teaspn4 lemon juice added when soup is done4 ,bean ,soup ,put the beans into boiling water and cook rapidly until the skins begin to break1 then simmer until tender and well dried out4 ,the longer and more slowly the beans are cooked the richer the soup will be4 ,rub beans through colander1 keeping them where they will remain hot during the process4 ,return to the fire1 add boiling water and salt1 and simmer for an hour4 ,stir well and serve4 ,there are three things essential to the perfection of bean soup3 #ast41 cook the beans without soaking or parboiling1 #bnd41 dry out well after they become tender1 #crd41 do not let the beans or soup get cold at any time before serving4 ,warmed-over bean soup is very good1 but there is a certain meaty flavor lost by cooling and reheating4 ,left-overs of bean soup1 we usually combine with other ingredients4 ,brown beans and red make very rich soups1 much better than black4 ,one pint of beans will make about #c qts4 of soup4 ,chick ,peas ,soup ,make the same as bean soup 7except that peas require longer cooking71 or cook in consomm4 ,very rich in flavor4 ,unstrained ,bean ,soup ,cook nice tender white beans until partially cooked to pieces4 ,add salt1 and water to make of the right consistency1 and simmer slowly hour or longer4 ,swiss ,lentil ,soup #a pint lentils #a large onion #b-d tablespns4 browned flour salt ,cook lentils and sliced onion together until lentils are tender and well dried out1 rub through colander1 add the browned flour and salt1 with water to make of the right consistency4 7,there should be from #b-c qts4 of soup74 ,heat -#a hour4 ,this makes an unusually meaty-flavored soup4 ,the idea of combining onion and browned flour with lentils was given me by one who had spent some years among the ,french in ,switzerland4 ,swiss ,peas or ,swiss ,bean ,soup--,may be made the same4 ,canadian ,peas ,soup ,cook whole ripe peas with onion and a little garlic1 rub through colander1 add salt1 a little browned flour and powdered sage1 with water to make like a broth4 ,unusually good4 ,green ,peas ,soup ,cook green peas until tender1 put of them through the colander1 add water and salt1 boil up1 thicken with a little flour and butter rubbed together1 add the whole peas1 heat to boiling and serve4 ,,cream ,,and ,,milk ,,soups ,cream soups do not necessarily contain cream1 though the addition of a little improves their flavor4 ,the simplest ones consist of milk thickened to the consistency of very thin cream1 salt1 and a vegetable or some other ingredient4 ,if the vegetable is mashed1 or is one that does not break to pieces easily1 the milk may be added to it1 and the whole brought to the boiling point and thickened4 ,in a few exceptional cases the ingredient may be cooked in the milk2 nice tender green corn1 for instance4 ,a richer sauce is made by making a roux of #b level tablespns4 of butter1 and #a-a level tablespn4 flour1 with a pint of milk1 put together in the regular way for sauces2 but you will be surprised to see how much better soups 7with few exceptions7 are without thickening1 being free from the porridgy taste of those thickened a trifle too much4 ,a little cream with the water in which the vegetable was cooked often gives a finer flavored soup than milk and is no more expensive4 ,sour cream makes a delightful as well as wholesome substitute for sweet cream in corn1 cabbage1 tomato1 in fact1 nearly all vegetable soups4 ,the following is a list of soups in which the general directions are understood when no exceptions are noted4 ,salt is understood in all4 ,cream of ,asparagus--,cook tougher parts and rub through colander4 ,throw cooked tips in last unless desired for some other dish4 ,the very toughest parts only make a nice1 delicate flavored soup4 ,this is one which favors cream and water instead of milk4 ,cream of ,bean--,lima1 common white1 or colored4 ,cook as for water bean soup1 rub through colander or leave in broken pieces4 ,milk1 or cream and water1 no flour4 #a cup beans to #a-b qts4 soup4 ,cream of ,bouillon--- cup cream salted and whipped1 to each quart bouillon just before serving1 either stirred in1 or laid on top of each cup in spoonfuls with a leaf of parsley4 ,cream of ,cabbage1 or ,celery and ,tomato--,cabbage or celery1 and tomato soup1 with a little heavy cream added4 ,cream of ,carrot--#a cup of ground or grated carrot1 cooked1 #c pts4 milk and water1 #a-b tablespns4 butter1 #a tablespn4 flour2 or1 #a cup strained tomato1 - cup cream1 with water to make #c pts41 and no butter4 ,without the tomato1 soup may be flavored with onion or celery1 and bay leaf1 with chopped parsley4 ,cream of ,celery--#a pt4 finely-sliced celery1 stewed1 milk and cream added to make #c pts41 #a-a tablespn4 flour with or without #a or #b tablespns4 of butter4 ,do not strain4 ,when soup is thickened1 crushed stalks of celery may be steeped in it for #ae m41 then removed4 ,cream of ,celery ,no4 #b--,steep leaves or poor stalks of celery in milk for #ae m41 add cream and flour1 or flour and butter1 to make of the consistency of thin cream4 ,strain4 ,may add a little celery salt4 ,cream of ,chestnut--,mashed boiled chestnuts1 milk to thin1 cream1 plain or whipped1 or1 milk and butter4 ,may be flavored with celery or onion or both4 ,cream of ,corn--#a pt4 canned or grated corn to #c pts4 rich milk1 #a level tablespn4 only1 of flour1 a very little salt4 ,do not let soup stand long before serving4 ,a little onion improves the flavor4 ,if fresh corn is used1 the milk may be heated in a double boiler1 the corn added and cooked #bj-cj m41 or it may be boiled in a small quantity of water #f-aj m4 ,the cobs may be boiled in the water for #aj m4 before and removed2 or they may stand in the milk while it is heating and be removed before corn is added4 ,fine fresh cracker meal gives a nice flavor to cream of corn soup when used instead of flour for thickening4 ,a very little strained tomato imparts a delightful flavor and makes a different soup4 ,cream of ,dried ,corn--,soak corn1 grind1 add to hot milk1 or cream and water4 ,heat in double boiler #a hour1 add salt1 serve4 ,if necessary1 thicken a trifle4 ,cream of ,dried ,corn and ,carrot--,add cooked grated carrots to corn and milk in above recipe and heat4 ,delicious4 ,cream of ,leek--,boil sliced leeks to pulp or cook only until tender4 ,cream of ,lentil--#a cup lentils cooked and rubbed through colander4 #a-b qts4 soup4 ,no flour4 ,may flavor with celery and onion4 ,cream of ,onion--,cook sliced onions in salted water4 ,do not strain4 ,nice thickened with tapioca instead of flour4 ,cream of ,oyster ,plant--,cook sliced oyster plant in water until just tender1 not soft2 add salt1 simmer #e m4 ,add cream and more water if necessary4 ,or1 grind oyster plant before cooking4 ,may thicken a trifle4 ,cream of ,peas1 dry--,canadian1 dried green1 split or chick2 #a cup to #a-b qts4 of soup4 ,cook1 rub through colander2 milk1 or cream and water4 ,no flour4 ,celery or onion flavor or not4 ,cream of ,potato1 or ,sweet ,potato--#a-b qts4 of milk1 or cream and water1 for each pint of mashed potato4 ,flavor with onion1 celery salt or bay leaf4 ,cream of ,spinach--,use a very small proportion of cooked spinach rubbed through a colander1 with rich milk1 or with cream and the water in which the spinach was boiled4 ,whipped cream may be added just before serving4 ,thicken with tapioca sometimes4 ,cream of ,string ,beans--,cook beans in small pieces1 add rich milk1 thicken with flour or tapioca4 ,cream of ,succotash ,soup ,use #a part of beans to #b parts of corn2 put either1 neither or both through a colander2 add rich milk and salt4 ,for variety1 flavor the soup with celery or onion or both1 and add a sprinkling of chopped parsley just before serving4 ,cream of ,corn and ,celery ,soup ,equal quantities cooked celery and corn1 rich milk thickened a trifle if desired1 salt4 ,cream of ,corn and ,peas ,soup #a cup dried green peas #a cup canned corn #b or #c stalks of celery milk ,cook peas1 rub through colander1 corn also if preferred4 ,add milk to make of the right consistency4 ,put over fire in double boiler with salt and the stalks of celery crushed4 ,heat for #ae m41 remove the celery and serve4 #a pint of canned green peas may be used instead of dried ones4 ,okra ,soup with ,cream #a pt4 canned okra1 vegetable consomm to make of the right consistency1 -#a cup cream1 salt4 ,if the okra is in large pieces1 cut smaller4 ,cream of ,rice ,soup cup rice #a teaspn4 salt #a pint water #a pt4 milk cup cream ,cook rice with salt and water in a double boiler or in a pan in the oven until the water is absorbed1 add the milk hot1 and cook stirring often1 on top of stove or in double boiler till rice is soft and creamy4 ,add cream and more salt and water if necessary4 ,soup may be flavored with #b teaspns4 finely-chopped onion1 a crushed half clove of garlic1 or - teaspn4 sage1 or with a bay leaf1 or crushed stalks of celery4 ,all milk may be used4 ,paris ,onion ,soup ,cook sliced onion with browned flour in salted water until tender4 ,rub through colander1 add cream or butter1 milk and salt4 ,thicken a trifle1 heat and add chopped parsley4 ,soup of ,peas ,pods ,wash peas pods1 stew #c hours with a small sprig of mint4 ,rub through a coarse wire sieve 7a few at a time7 until nothing is left but the membrane4 ,add milk and butter1 or cream and water1 with a little flour to thicken if desired1 then a few whole peas2 season with salt4 ,split ,peas ,soup #a pt4 split peas1 #a onion sliced2 cook in water till soft4 ,add milk to make of the right consistency and salt to season4 ,good without onion4 ,peas and ,tomato ,soup #a cup dried green peas 7#b cups after being cooked and mashed7 #a qt4 water #b-d cups tomato cup cream ,salt ,cook peas and rub through colander1 add water1 tomato1 cream and salt4 ,heat4 ,serve4 ,cream of ,green 7or canned7 ,peas ,soup #a pt4 stewed or canned1 well matured green peas1 #a-a qt4 rich milk1 salt4 ,heat peas1 rub through colander1 add hot milk gradually1 stirring1 then salt4 ,heat well1 serve4 ,if peas are not sweet1 #b teaspoons of sugar may be added4 ,the soup may be thickened with #a level tablespn4 of flour4 ,it also may be flavored with stalks of celery or slices of onion1 for variety2 but nice-flavored peas do not require any additional flavoring4 ,tomato ,cream ,soup #a qt4 rich milk #a-a tablespn4 flour #a cup strained tomato #a teaspn4 salt ,heat milk1 thicken with flour1 add tomato1 then salt2 serve hot4 ,cream of ,tomato ,soup ,same as ,tomato ,cream ,soup1 with #b cups of tomato instead of #a cup1 and #a-b teaspns4 salt4 ,another #a tablespn4 butter #a level tablespn4 flour #a cup water #a cup milk #a cup strained tomato teaspn4 salt ,heat butter1 add flour1 then water1 milk1 tomato and salt1 stirring smooth4 ,cream ,broths ,cauliflower1 cabbage or spinach water1 with a little cream1 make delightful broths2 also barley or rice water or juice of tomato4 ,brazil ,nut ,soup lb4 7#a large cup7 ground ,brazil nut meats #a-a pt4 water #a cup chopped onion #a cup finely-sliced celery 7crushed stalks of celery may be used7 #b cups milk ,salt ,cook ground nuts in the water for #b hrs41 add onion and celery1 and cook #ae m41 to hr41 add the milk1 heat1 strain1 add salt and more milk or water if necessary1 reheat4 ,other flavorings may be used4 ,this may be used as a white stock with or without the milk4 ,sister ,cooley's ,brown ,potato ,soup #a pt4 of potato1 in small pieces1 cooked1 mashed and well beaten1 #c tablespns4 butter and oil mixed1 #d-f tablespns4 chopped onion1 #b or #c teaspns4 browned flour1 #a teaspn4 white flour1 #c cups milk1 salt4 ,heat onion in oil1 add flour and mashed potato1 then milk and salt with a little chopped parsley4 ,if too thick1 add a little more milk or water4 ,sliced ,potato ,soup #a pt4 of potato in thick slices1 #a medium sized onion chopped1 salt4 ,cook until potatoes are tender but not soft2 add #a tablespn4 butter1 or #b-c tablespns4 cream with milk to make #a-a qt4 of soup1 salt1 and chopped parsley4 ,finely-sliced celery may be used in place of onion4 ,for parsnip soup substitute parsnip for half or all of the potato4 ,vegetable ,soup--,milk #a tablespn4 oil1 or #b tablespns4 melted butter #d tablespns4 finely-sliced celery #b tablespns4 chopped cabbage #b tablespns4 chopped carrot #b medium sized onions sliced thin scant cup stale bread crumbs #b cups boiling water #a cup milk salt #a tablespn4 parsley ,simmer1 but do not brown1 vegetables in oil #aj-bj m41 add boiling water and bread crumbs and cook till vegetables are very tender4 ,rub through colander or not as preferred4 ,add milk1 salt and parsley4 ,reheat4 ,if too thick add more milk or water4 ,soup may be thickened slightly with pastry or rice flour instead of crumbs4 ,mayflower ,soup #c level tablespns 7 cup7 raw nut butter or meal #a cup each tomato1 onion and corn #b cloves garlic #a tablespn4 butter #a-a tablespn4 flour #a qt4 milk salt teaspn4 celery salt ,cook nut butter1 onion and garlic in salted water2 when tender add tomato and corn2 heat4 ,rub butter and flour together1 pour hot milk over gradually1 stirring4 ,boil up well1 combine with vegetables1 add salt and celery salt1 and if necessary1 water to thin4 ,a little cream may be used in place of butter1 but the soup is excellent without either4 ,oyster ,bay ,soup #a qt4 sliced oyster plant 7about #bj roots1 #c bunches or less7 #a-a pt4 chopped cabbage #a pt4 milk - pt4 cream #a-a tablespn4 flour #b-b teaspns4 salt -#a teaspn4 olive oil ,cook oyster plant in #a pt4 water2 when nearly tender1 add salt4 ,cook cabbage till tender 7#bj-be m471 in so little water that it will be nearly dry when done4 ,add milk1 heat1 strain2 add liquid from oyster plant4 ,there should be #c pts4 of liquid in all4 ,boil1 stir in flour rubbed smooth with the oil and part of the cold milk4 ,boil up well4 ,add cooked oyster plant4 ,heat4 ,do not make too thick4 ,the flour may be omitted entirely4 ,the oil may be cooked with the oyster plant4 ,milk ,stew of ,cabbage--,white or ,red #a pt4 chopped cabbage #a tablespn4 chopped onion #a pt4 water #b level tablespns4 butter #a level tablespn4 flour #a pt4 boiling milk chopped parsley ,cook cabbage and onion in the water #bj-be m4 leaving pt4 of liquid4 ,blend butter and flour and pour hot milk over2 boil1 add cooked cabbage and chopped parsley4 ,heat4 ,serve4 ,milk ,stew of ,oyster ,plant ,cook #a qt4 of sliced oyster plant in a small quantity of water4 ,add salt when nearly tender2 drain1 add rich milk to liquor to make #a qt4 ,pour over oyster plant1 heat1 add salt4 ,turn into tureen containing cup heavy cream1 or #a tablespn4 butter4 ,cream ,stew of ,oyster ,plant ,cook oyster plant in water and add heavy cream4 ,oyster ,plant and ,celery ,soup ,equal quantities sliced oyster plant and celery cooked2 water1 cream1 with or without a little flour to thicken1 salt4 ,oyster ,plant and ,corn ,soup qt4 7#a bunch7 sliced oyster plant cup corn #c cups water -#a tablespn4 flour cup cream1 salt ,cook oyster plant1 drain1 add water to liquor to make #c cups4 ,when boiling1 thicken and add corn1 oyster plant and cream1 with salt4 ,heat1 serve4 ,,bisques ,bisque of ,corn #a pt4 corn #b pts4 water #a tablespn4 flour #a-a tablespn4 butter - cup cream1 whipped ,heat butter1 add flour1 then hot water2 stir into corn with salt2 heat1 turn over whipped cream in soup tureen and send to table at once4 ,butter may be omitted1 and the water thickened with flour4 ,bisque of ,cucumber #b tablespns4 raw nut butter #a pt4 water1 salted #b small onions1 sliced #d large cucumbers1 grated -#a teaspn4 celery salt #a pt4 rich milk #a level tablespn4 flour - cup cream salt ,cook onion in nut milk 7made by blending raw nut butter and water7 until tender1 add the cucumbers and cook #e m41 add celery salt and milk1 thicken with flour2 rub through colander1 add salt1 milk or water to thin if necessary1 and cream1 whipped or plain4 ,serve immediately4 ,milk and ,tomato ,bisque #a pt4 chopped cabbage #a pt4 milk #a tablespn4 butter #b teaspns4 flour #a qt4 stewed tomatoes1 strained #a tablespn4 flour cup cream salt ,cook cabbage #bj-be m41 in just enough water to cook it tender4 ,add milk1 heat1 strain4 ,heat butter and the #b teaspns4 of flour and add cabbage flavored milk4 ,thicken tomato with #a tablespn4 of flour and add thickened milk just before serving4 ,add salt the last thing4 ,turn over whipped cream in soup tureen or serve the cream by teaspoonfuls on each plate of soup4 ,cream may be omitted4 ,milk may be flavored with onion instead of cabbage1 or not flavored at all1 but the cabbage gives an exceptionally fine flavor to the combination4 ,equal quantities of milk and tomato may be used1 or twice as much milk as tomato1 remembering to thicken both milk and tomato 7if all the flour is put into the milk it makes it too thick to blend well with the tomato71 to combine just before serving1 and to add the salt last4 ,milk and ,tomato ,bisque1 with ,eggs--,starchless #a cup rich milk cup water tablespn4 oil or melted butter #b eggs #a cup strained tomato salt ,cook milk1 water1 oil and eggs the same as a boiled custard4 ,remove from fire1 add the hot tomato gradually1 stirring1 then salt4 ,serve at once4 ,nut and ,tomato ,bisque cup roasted nut butter #a cup rich strained tomato #c cups water salt ,stir butter smooth with tomato1 add boiling water1 heat and add plenty of salt4 ,this soup requires no flavoring1 but onion1 garlic1 mint1 caraway1 or a delicate flavoring of thyme1 are all nice with it4 ,nut and ,tomato ,bisque ,no4 #b #b tablespns4 raw nut butter cooked in water to #a hr41 instead of the roasted nut butter4 ,flavor with onion1 garlic1 or delicately with thyme1 if desired4 ,bisque of ,spinach #b qts4 spinach #c pts4 milk #a-a tablespn4 oil or melted butter #a tablespn4 flour #a tablespn4 chopped onion #a-c stalks celery teaspn4 celery salt salt ,heat milk1 onion and celery in double boiler for #bj m41 strain1 pour liquid over oil and flour heated 7without browning7 in saucepan2 add salt and celery salt and turn on to spinach 7which has been cooked and chopped fine or rubbed through a colander7 gradually1 stirring4 ,serve hot4 ,,chowders ,many of the chowders are almost a 8full meal0 in themselves4 ,i can think of no luncheon more delightful than a nut chowder with finger croutons1 beaten biscuit or whole wheat wafers1 with fruit or other not too rich1 dessert4 ,raw nut butter may be used in all these chowders in place of butter or oil1 giving a meaty flavor4 ,a smaller proportion of liquid may be used when desired4 ,the vegetable strainings left from a consomm1 rubbed through the colander1 make an excellent foundation for chowders4 ,seashore ,chowder--,corn #a pt4 to #a qt4 milk #a pt4 water #a pt4 corn grated or chopped #b-c tablespns4 oil or melted butter #e small onions sliced #a qt4 potato in small pieces 7not slices7 ,heat oil 7without browning7 in kettle1 add onions1 simmer #aj m41 then add the water1 boiling1 with salt and potatoes4 ,cook until potatoes are just tender1 not soft2 add the milk1 hot1 and then the corn4 ,heat to boiling and serve with crackers4 ,when fresh grated corn is used1 of course it should be cooked in a double boiler for #aj-ae m4 before adding to chowder4 ,the chowder may be thickened a trifle if the larger quantity of milk is used1 but the smaller is the usual quantity4 ,sometimes only one-half as much potato as of corn is used4 ,dried corn chopped after soaking makes an unusually fine chowder4 ,water and cream are better than milk4 ,a little browned flour is thought by some to be an improvement4 ,fine chopped trumese gives the chowder a little more of the seashore effect4 ,corn and ,carrot ,chowder--,unusually ,fine #a-a tablespn4 oil or melted butter #a medium onion1 sliced #a cup carrot in small1 thin pieces #a pt4 water -#a cup corn #b-c cups rich milk salt ,heat onion and carrot in oil1 add water1 cook tender1 add hot milk1 and corn with salt4 ,heat4 - cup of tomato may be added for variety4 ,nut ,chowder #b-c tablespns4 raw nut butter #a medium onion1 sliced fine cup carrot in small pieces 7fancy shapes if convenient7 cup finely-sliced celery #a cup stewed tomato #a cup nutmese1 shredded or in dice -#a cup trumese1 shredded or in dice #b hard boiled eggs1 shredded parsley1 chopped or picked into small pieces -#a cup cream water salt ,rub nut butter smooth with water1 add the tomato and more water2 cook hour4 ,cook together carrots and onion and add without draining to nut butter stock4 ,cook celery till perfectly tender and add with the water in which it was cooked2 add salt1 nutmese and trumese1 eggs1 parsley and cream1 with more water if required4 ,let stand a few minutes and serve4 ,one cup of oyster plant with the water in which it was cooked is a great improvement4 cup of turnip in dice1 cooked by itself and drained1 and a few pieces of cooked red beet1 in fancy shapes1 may be added just as the chowder goes to the table4 ,potato and ,onion or ,celery ,chowder #b tablespns4 raw nut butter #a pt4 potato in small pieces #a pt4 water #b or #c onions1 sliced ,rub nut butter smooth with water1 heat to boiling1 add salt and onions1 cook #aj m41 add potatoes and cook until tender4 ,finish with water and cream1 or water alone4 #a cup finely-sliced celery may be cooked with the potato instead of the onion1 and chopped parsley added at the last4 ,nut butter may be omitted and cream used4 ,tomato ,cream ,chowder #b-c tablespns4 oil or butter #b large onions1 sliced #a pt4 stewed tomato #a pt4 thin cream sauce ,salt ,simmer onion1 carefully1 in oil until tender1 add tomato1 heat and add cream sauce with necessary salt4 ,onion may be cooked in a small quantity of salted water and oil omitted4 ,add stewed celery for ,celery and ,tomato ,chowder4 ,oyster ,plant ,chowder #a tablespn4 oil or butter #a large onion1 sliced #a pt4 potato1 in small pieces #a pt4 oyster plant1 partly cooked #a pt4 water 7including that in which the oyster plant was cooked7 #a pt4 rich milk or thin cream salt1 crackers ,simmer onion in oil1 add water1 potato and oyster plant1 with salt2 cook2 add hot milk and more salt if necessary4 ,pour over split or whole crackers in tureen4 ,another ,leave out potato and use more oyster plant and onion4 ,string ,bean and ,celery ,chowder #a part cooked celery and #b parts string beans with rich milk1 thickened a trifle4 ,salt4 ,celery1 ,onion and ,corn ,chowder ,equal parts celery and corn4 ,cook onion and celery in butter 7or salted water only71 add water1 then milk and cream1 corn and parsley4 ,heat4 ,serve4 ,rice and ,vegetable ,chowder 7of things on hand7 split peas soup string beans celery in tomato tomato and okra soup hard boiled eggs boiled rice ,slice hard boiled eggs1 mix all ingredients1 heat and serve4 ,royal ,vegetable ,chowder a few mashed green or yellow split peas carrot onion canned peas canned asparagus tips tomato parsley milk1 a little cream1 a little ,a little canned okra when convenient4 ,,pur,,es ,the term 8pure10 as used in this connection1 means a thick soup of ingredients rubbed through a fine colander4 ,thicker pures of cooked nuts1 fruits1 legumes or vegetables are served as true meat dishes1 entres1 side dishes or relishes1 according to their nature4 ,almond ,pure--small quantity ,very nourishing and digestible for invalids4 ,rub #b tablespns4 of almond butter smooth with #a-a cup of water4 ,just boil up over the fire 7or cook in double boiler till thick71 add salt1 serve4 ,the proportion of water may be varied ,split ,peas ,pure #a cup split peas #c-d tablespns4 raw nut butter large bay leaf a few celery tops or teaspn4 celery seed in piece of muslin a pinch of sage #a small onion1 sliced salt water #a tablespn4 butter tablespn4 flour #a teaspn4 grated onion ,cook peas1 raw nut butter1 bay leaf1 celery tops and onion all together in salted water1 rub through colander1 turn on to butter and flour which have been heated together 7or the butter and flour may be rubbed together and stirred into the pure71 add necessary water1 salt1 sage and the teaspoon of fresh grated onion2 simmer for #e m4 ,serve with strips of bread1 or finger croutons4 ,the teaspoon of onion at the last is very important4 ,pure of ,potatoes ,boil potatoes cut in small pieces1 sliced onion1 stalks of celery and a sprig of parsley in plenty of salted water till potatoes are tender4 ,rub through colander1 reheat1 thicken just enough to hold the ingredients together1 turn over whipped cream in the tureen and sprinkle with chopped parsley4 ,raw nut butter gives a fine flavor to this pure1 cook it with the potatoes and use less or no cream4 ,pure of ,sago cup sago #a pt4 water small bay leaf #a large stalk of celery1 crushed1 or a few celery tops #a medium onion1 sliced a sprig of parsley #a-a pt4 milk salt yolk of #a small egg cup cream chopped parsley if desired ,wash sago and cook with bay leaf1 celery1 parsley and onion in the water until clear2 add hot milk1 rub through colander1 add salt and keep hot4 ,just before serving1 beat together the yolk of the egg and the cream1 stir several spoonfuls of hot soup into the mixture1 turn all into the soup1 stir well1 but do not boil1 add chopped parsley1 serve at once4 ,,our ,,famous ,,soups ,this is the list of soups1 made from left-overs1 for which people most often ask our recipes4 ,they are from a small institution1 with a family of from twenty-five to thirty members4 ,the cream is usually a little from the top of the can1 but it gives the finishing touch4 ,the ingredients are usually heated together and put through the colander4 ,no4 #a--,seashore chowder with fine trumese and nutmese1 and onion and tomato stew4 ,no4 #b--,nut and tomato bisque1 with remains of above1 put through colander4 ,no4 #c--;,asparagus on toast put through colander2 milk1 consomm1 a trifle of tomato1--oyster flavor4 ,no4 #d--;,consomm1 strainings from consomm1 chick peas1 trumese and gravy from trumese pie4 ,no4 #e--;,cream of asparagus soup1 dry ,lima beans and dried corn succotash1 consomm1 baked beans1 green peas1 milk and cream4 ,no4 #f--;,baked beans1 ,lima beans1 cream of peas soup1 milk4 ,no4 #g--,strainings from consomm1 put through colander1 thin cream1 tomato4 ,no #h--,left-overs from above1 string beans1 lentils1 milk2 thickened a little4 ,no4 #i--;,consomm of nut butter instead of stock1 lentils1 water1 cream4 ,no4 #aj--,left-over from above1 tomato1 creamed onions4 ,no4 #aa--;,consomm1 spinach water1 carrots1 onions1 garlic1 tomato1 chopped parsley4 ,no4 #ab--,left-over from above1 baked beans1 skimmed milk4 ,no4 #ac--;,carrot water1 onions1 garlic1 tomato1 browned flour1 beans1 bay leaf4 ,this tasted like beans with tomato sauce4 ,no4 #ad--;,corn chowder1 peas and tomato soup1 pilau1 milk and water4 ,no4 #ae--;,baked beans1 string beans1 milk and cream4 ,no4 #af--;,cream of peas soup1 lentil1 spinach water1 tomato1 a little consomm4 ,,fruit ,,soups ,served with nuts1 nut wafers or popped corn1 are very refreshing often1 for luncheon or supper4 ,and when something must be served in the evening1 those not too tart1 may be served with cocoanut crisps1 pastry in fancy shapes1 cookies or sponge cakes and nuts4 ,fruit soups are served hot1 in cups1 and cold or slightly frozen1 in glasses4 ,sea moss1 sago or tapioca 7 to cup sago and to cup tapioca to each #c pts4 of soup7 make the most suitable foundations for them4 ,honey instead of cane sugar may be used to sweeten4 ,the white of egg beaten1 sweetened a trifle and flavored delicately with rose1 lemon or orange may be put on to each cup in roses with a pastry tube or dropped on by teaspoonfuls4 ,whipped cream may be used with some4 ,berries1 pieces of orange or slices of banana are sometimes served in the soup4 ,odds and ends of sauces can be utilized1 and in the summer1 all sorts of fresh fruits4 ,thin slices of ,brazil nuts1 crisp toasted almonds1 ,english walnuts1 pecans or hickory nuts are suitable accompaniments4 ,strawberry and ,pineapple ,soup - cup of sago or - cup of tapioca #b cups strawberry juice cup lemon juice #a cup pineapple juice sugar1 if necessary salt ,put sago or tapioca into the inner cup of a double boiler with #a cup of warm water4 ,soak sago #a hr41 tapioca #aj m4 to #b hrs41 according to the kind4 ,when soaked1 pour #a cup of boiling water over1 add a little salt and cook until transparent4 ,add strawberry1 pineapple and lemon juice1 and sugar to make delicately sweet4 ,heat to just below the boiling point and serve at once1 or cool4 ,small pieces of pineapple make a pleasant addition4 ,cherry or currant juice may be used in place of the strawberry4 ,if too thick1 a little water or juice may be added4 ,other suitable fruit juices may be substituted for the ones given3 with those of strong and positive flavor a larger proportion of water may be used4 ,of course1 with some tart juices1 no lemon juice would be required4 ,cherry ,soup cup tapioca1 #c cups water1 #a pt4 juice from dark red canned or stewed cherries4 ,flavor with oil of lemon or orange rind if desired4 ,may add some of the cherries just before serving4 ,sea ,moss ,fruit ,soup #b cups diluted red raspberry juice #b level teaspns4 sea moss farine if soup is to be served cold1 or #e if warm cup orange juice #c or #d teaspns4 lemon juice #b tablespns4 sugar flavored with the oil of the orange ,stir moss into cold fruit juice1 heat in double boiler #be-cj m41 stirring often2 add lemon and orange juice and sugar1 stir till sugar is dissolved4 ,serve warm or cold4 ,scandinavian ,fruit ,soup cup sago #e cups water #a cup cooked prunes in pieces cup stewed raisins cup tart fruit juice -#a cup sugar ,soak sago in #a cup warm water1 add the quart of water boiling4 with salt1 and cook until sago is transparent4 ,add other ingredients1 heat1 serve4 ,dried peaches1 apricots or apples may be used sometimes4 ,grape1 currant or cranberry are suitable juices4 ,grape ,juice ,cream ,soup #a pt4 water #a cup ,concord grape juice #d tablespns4 raisins #d tablespns4 currants #b tablespns4 finely-sliced citron #b tablespns4 sugar cup cream ,stew raisins1 currants and citron together1 add other ingredients1 heat1 serve4 ,excellent without cream4 ,raisin and ,almond ,broth--small quantity ,stew #a tablespn4 raisins cut fine1 in #a cup of water to #a hour4 ,add #b teaspns4 almond butter stirred smooth with #b tablespns4 of water1 a trifle of salt and a little sugar if desired or allowed4 ,blueberry and ,cocoanut ,soup ,steep grated cocoanut in rich blueberry juice in a not too hot place for #bj m4 ,strain4 ,add sugar as required and a little lemon juice if necessary1 with or without dairy cream4 ,serve cold with sponge cake or cookies4 ,rich cocoanut milk may be used instead of grated cocoanut4 ,tomato and ,raisin ,soup #a cup seeded raisins2 stew till tender4 ,drain and add to the liquid1 water to make #a cup1 #a cup strained tomato1 salt1 #d tablespns4 cream with #b teaspns4 sugar4 ,,soup ,,garnishes ,,and ,,accompaniments ,croutons ,of all the accompaniments to soups1 croutons 7crusts of bread7 are perhaps the most desirable as well as most practical4 ,to make them1 cut slices of bread1 not too fresh1 into any desired shapes1 dry1 slowly at first1 in a warm oven1 then gradually increase the heat until they are of a delicate cream color1 for such soups as bean1 ,swiss lentil or bouillon2 but for cream soups1 dry to crispness without browning4 ,a favorite shape is made by cutting rather thin loaves of bread into half inch slices1 laying #c or #d together and cutting them diagonally across the narrow way of the slice4 ,this gives dainty strips1 convenient and attractive4 ,the most common way is to cut slices straight across each way1 leaving the bread in dice4 ,miscellaneous ,croutons1 however1 are not suitable for very delicate flavored soups1 such as cream of corn or cream of rice4 ,for these1 there is nothing equal to dainty cream or nut-shortened sticks1 or little soup crackers4 ,cook some of the small ,italian pastes 7you can be sure that they are ,italian only by buying them of the ,italian dealer himself71 vermicelli1 soprafini1 ditalini1 acini di pepe1 or others1 in boiling salted water until tender 7from #aj to #ae m471 drain and add to suitable soups in the proportion of one ounce to -#a qt4 of soup4 ,add a few kernels of popped corn to each plateful of corn soup4 ,roll lettuce leaves in tight rolls and cut off in slender rings2 pick up with the fingers and drop into hot soup2 or cut lettuce with vegetable cutter1 round or in any not too fine shapes and scatter into plates of soup as served4 ,cut left-overs of pie crust into fancy shapes4 ,bake and drop into each plate of soup in serving4 ,they must not stand in the soup long or they will dissolve4 ,dice ,royale ,coat in4 dice of bread with beaten egg4 ,bake just before serving4 ,serve a few in each dish of soup1 or throw into tureen just before sending to table4 ,may roll cubes in finely-chopped onion or parsley4 ,cream ,soup ,balls #a large tablespn4 oil cup pastry flour #a cup boiling water teaspn4 salt #d tablespns4 finely-sliced celery1 or teaspn4 celery salt #b teaspns4 chopped parsley 7parsley may be omitted7 ,heat oil in frying pan until hot1 not brown4 ,add half the flour and rub to a paste1 then add boiling water gradually1 stirring until smooth4 ,stir in remainder of flour dry4 ,when the sauce is smooth and creamy and well cooked1 remove from the fire1 cool a little1 and stir in celery1 parsley and salt4 ,the mixture will be very stiff4 ,stand in cool place until perfectly cold1 then shape into balls #a to #a in4 in diameter1 or cones #a in4 at the base1 or cubes of #a in41 or sticks #c to #d in4 in length by of an inch in diameter4 ,roll in fine zwieback or cracker crumbs1 then in beaten egg 7add salt and a tablespoon of water to each egg71 then in crumbs again4 ,place on oiled tins a short distance apart1 and set in cool place till #ae m4 before serving1 then put into a quick oven and bake until a delicate brown and cracked a little4 ,serve immediately4 ,if baked too long or too slowly1 they will not keep their shape4 ,this makes #ab to #ad balls4 a beaten egg may be added when the celery is1 but the balls are more creamy without it4 ,the balls may be made the day before required1 kept in the ice box and baked at serving time4 ,variation ,no4 #a4 ,use #b tablespns4 of small pieces of hickory or other nut meats instead of the celery4 ,variation ,no4 #b4 ,use #b tablespns4 of black walnut meal 7made by rubbing meats through a fine colander with a potato masher71 and a little onion4 ,variation ,no4 #c4 ,use to teaspn4 grated lemon rind1 instead of other flavorings4 ,variation ,no4 #d4 ,use chopped trumese1 with sage and onion in place of the celery4 ,the savory balls are used with the plainer soups1 and vice versa2 or if both soups and balls are highly seasoned1 use contrasting flavors2 for instance1 the balls with lemon rind in ,nut ,french soup4 ,the egg balls should be used with care as they destroy the flavor of many soups4 ,they1 poached eggs1 and hard-boiled yolks of eggs are especially suitable for some cream soups4 ,soup ,balls--,choux batter #a cup water #b tablespns4 butter or oil #a cup pastry flour #d eggs ,heat water and oil to boiling1 stir flour in dry1 stirring and beating well with batter whip4 ,when nearly cold1 add eggs1 one at a time1 mixing well1 until all are in4 ,beat for #e m41 stand in ice box for from #a to #ab or more hours4 ,drop small quantities from point of spoon into boiling soup1 or bake or boil in tiny balls1 flattened4 ,excellent baked1 but unusually fine boiled1 so delightfully free from stickiness or doughiness4 ,egg ,balls ,rub #d poached yolks of eggs to a paste4 ,beat with salt and the white of #a raw egg4 ,form into balls to #a in4 in diameter4 ,roll in browned flour ,no4 #a1 bake just before serving4 ,may beat white of egg first4 ,the raw yolk is sometimes used in place of the white4 ,the balls may be boiled for #e m4 in the soup1 instead of being baked4 ,royal ,paste ,beat together #d eggs1 cup thin cream1 teaspn4 salt4 ,pour into oiled tin1 place in pan of water2 bake slowly until firm4 ,turn from molds at once4 ,when paste is to be cut into fancy shapes with vegetable cutters it should not be over in4 deep in the pans2 but if for dice1 it may be any depth4 ,this quantity is sufficient for #f qts4 of soup4 ,i often tint parts of paste with vegetable or fruit colors1 spinach green1 parsley1 carrots or cranberries4 ,the left-overs from cutting may be chopped for another soup or a roast4 ,use #a tablespn4 of cream for #a egg4 ,royal may be flavored with onion juice4 ,a little very fine chopped parsley may be added to it before baking4 ,consomm is sometimes used in place of cream4 #d yolks of eggs and #a white may be used instead of #d whole eggs with the same quantity of liquid1 and rich milk will do instead of cream1 but the paste will not be as tender4 ,spun ,eggs ,break eggs into cup 7#b for each quart of soup74 ,leave whole and turn slowly into rapidly boiling soup1 beating briskly with fork or wire batter whip1 until egg is in white and yellow shreds4 ,boil up well and serve soup at once4 ,or1 beat eggs and let them stand until the froth subsides1 then add to the soup in the same way4 ,thickening for ,potato ,soup #a tablespn4 flour cup cold water yolks #b eggs ,blend flour and water1 add to boiling soup1 boil up well4 ,turn some of the hot soup slowly on to the beaten yolks1 stirring1 add them to the soup1 do not boil1 serve at once4 ,whipped cream may be added to potato soup just before serving4 ,rice ,timbales cup rice #a cup water teaspn4 salt teaspn4 oil or melted butter ,soak rice in water for half an hour1 add salt and oil1 stir well and steam without stirring1 to #a hour4 ,press into small oiled molds4 ,set in a pan of hot water covered1 for #aj m4 ,put one in the center of each plate of soup1 with or without a small leaf of parsley on top4 ,rice may be boiled4 ,dumplings ,cut bread or universal dough into small rounds or make into very small balls2 let rise and steam #bj m4 or boil #aj to #ae m4 in rich soup just before serving1 or boil in water and add to soup4 ,noodles ,i have had equally good success with all three of the following combinations3-- #d eggs1 salt1 #a-b cups bread flour4 7,always use bread flour47 #c eggs1 #b tablespns4 water1 salt1 #a teaspn4 melted butter1 about #b cups flour4 ,yolks #d eggs1 #b tablespns4 water1 salt1 about #a cup flour4 ,beat eggs a little with salt1 add water if used1 and flour for stiff dough4 ,knead on floured board until dry but not flakey4 ,then cut into three or four pieces and knead each piece1 without more flour1 until very smooth4 ,roll each piece as thin and as large as possible1 some say to the thickness of a fifty cent piece1 hang on clothes bars1 away from the fire1 turning often until dry but not brittle4 ,roll up without flour and cut into fine slices from the end2 or fold in #a in4 accordion pleats and cut fine1 or cut into strips of any desired width and cut these into narrow match-like pieces2 or cut into rounds or fancy shapes with vegetable cutters4 ,if cut in the first two ways1 shake out upon a cloth or board and dry to #a hour4 ,add noodles to boiling consomm and boil rapidly1 stirring occasionally with a fork1 for #aj to #bj m41 or until tender4 ,serve soup at once or noodles will become pasty4 ,noodles may be cooked in boiling salted water1 drained and added to soup1 or cooked for #e m4 in water and finished in soup1 giving a clearer consomm4 ,noodles may be cooked in ,mother's and ,nut ,french soup1 as well as in bouillon or consomm4 ,noodles may be dried thoroughly and stored in jars or close-covered box1 almost indefinitely2 but will require a much longer cooking4 ,cream ,noodles ,beat #a egg light1 add #a tablespn4 milk and a pinch of salt2 then beat in #c-d tablespns4 flour4 ,turn slowly in a slender stream into rapidly boiling soup1 stirring constantly2 boil up well and serve at once4 ,when the mixture is poured slowly from the point of a spoon1 it will be in shreds1 and when cooked will be firm enough to hold its shape1 but not hard4 99 99 99 99 99 8,cooking is not drudgery--it is an art4444 ,no one who stands by a hot stove ever cooks4 ,that party only waits4 ,the cook is always on the qui vive4 ,in the exaltation and exhileration of his artistic services1 he forgets that the stove is hot40 --,dr4 ,harvey ,w4 ,wiley4 ,,entr,,es ,,and ,,breakfast1 ,,luncheon ,,and ,,supper ,,dishes 8,entres are the dishes served between any of the regular courses10 one writer says4 ,another1 8,entres--a conventional term for side dishes40 ,entres proper may or may not have a large proportion of strength giving elements2 but in this book we are placing the foods richest in proteids under the head of 8true meats40 ,as many entres make good breakfast1 luncheon and supper dishes and vice versa1 it seemed best to group these all together4 ,,croquettes ,egg for dipping croquettes should be slightly beaten with a pinch of salt and #a teaspn4 to #a tablespn4 of water to each egg4 ,the whites of eggs alone 7beaten just enough to mix with the water71 also yolks alone or crumbs without egg may be used4 ,crumbs may be cracker1 zwieback1 dry bread or granella4 ,corn meal1 flour1 or a mixture of crumbs and flour are used for dipping4 ,for vegetable and cereal croquettes1 the nut meals are excellent4 ,mix fine chopped onion and parsley with egg or crumbs sometimes for croquettes4 ,full directions for shaping and baking are given with trumese croquettes4 ,suitable croquettes or patties may be served on beds of pilau1 or on plain boiled rice with gravy1 or with macaroni in cream sauce1 and some are used as garnishes or accompaniments for true meat dishes4 ,croquette ,sauce ,to be used with different additions4 #a-b tablespns4 butter #b-b tablespns4 flour #a cup hot milk -#a teaspn4 salt #a teaspn4 grated onion may be used when suitable and also #a egg1 but croquettes are more creamy without the egg4 ,rub the butter and flour together1 add boiling milk1 stirring2 boil1 remove from fire1 add whatever is to be used for croquettes1 cool thoroughly1 shape into cones or rolls1 set in cold place until ready to use4 ,this quantity is sufficient for the equivalent of #b cups of fine chopped meat4 ,corn ,croquettes #a pt4 grated corn1 7or #a can of corn well drained7 #a pt4 stale bread crumbs #b tablespns4 flour4 #a egg salt ,mix1 shape1 bake4 ,these croquettes may be breaded only4 ,they may be used as garnish for a timbale if shaped in cones or balls1 or served with cream sauce as a separate course4 ,celery ,croquettes #a cup mashed potato cup finely-sliced celery #a-a teaspn4 butter #b tablespns4 chopped nuts 7not too fine7 salt ,do not cook celery4 ,mix all ingredients while potato is hot4 ,cool1 shape1 egg and crumb4 ,stand in cold place until ready to bake4 ,rice ,croquettes--cold boiled rice ,add #b or #c tablespns4 milk to #b cups cold boiled rice4 ,heat in double boiler until softened2 then add #a tablespn4 butter1 #a beaten egg and salt4 ,cream may be used instead of milk and butter4 ,cool1 shape1 roll in nut meal1 bake4 ,serve as garnish for a ragout1 or with stewed green peas1 cream or lentil gravy1 or maple syrup or jelly4 ,rice ,croquettes ,no4 #b ,cook #a cup of rice in a quart of milk with a level teaspn4 of salt1 in a double boiler until rice is tender and milk absorbed4 ,add yolks of #d eggs or #b whole eggs1 and #b-d tablespns4 sugar4 ,cool1 shape1 egg1 crumb1 bake4 ,serve with strawberry or fig sauce1 or with quince1 elderberry1 or some not too tart jelly4 ,may cook rice in half milk and half water1 and if desired add a little butter4 ,sugar may be omitted4 ,rice and ,fig ,croquettes ,add #a cup of fine cut or ground fresh figs to the preceding recipe1 with less or no sugar3 #a teaspn4 of vanilla also if desired1 and serve with orange or cream sauce as dessert at luncheon4 ,bread ,croquettes #a tablespn4 butter #b tablespns4 flour #a cup milk #a egg salt bread crumbs ,heat1 do not brown1 butter1 add flour and stir smooth2 pour milk in hot1 when smooth1 remove from fire1 add salt and egg and enough bread crumbs to shape4 ,cool1 shape into balls or rolls1 bake4 ,serve as a garnish or as a separate dish with or without sauce4 ,the mixture may be flavored with some of the sweet herbs or minced onion4 ,oyster ,plant ,patties #a pt4 cooked pulp of oyster plant #b tablespns4 cream1 with oyster liquor to make a large half-cup 7or #a tablespn4 butter with milk and the liquor7 #b eggs1 or about cup cracker crumbs salt ,mix all ingredients2 sprinkle buttered shells or scallop dishes with crumbs1 put a spoonful of the mixture in each and sprinkle tops of patties with crumbs4 ,bake in moderate oven on top grate #e-aj m41 serve at once4 ,patties may be served as a second course at dinner1 or for a luncheon dish4 ,for pulp1 grind about three bunches of oyster plant through the medium cutter of a food chopper4 ,cook in a small amount of water until just tender1 adding salt about #e m4 before removing from the fire4 ,asparagus en ,croustade ,cut the top crust from gems baked in flat oblong1 or round gem pans1 and remove the soft inside part4 ,warm in oven4 ,have ready one cup hot cooked asparagus tips4 ,sauce-- #c tablespns4 butter #e-f tablespns4 flour #c cups hot milk salt #a egg ,prepare the sauce as usual1 adding beaten egg last1 heat without boiling1 carefully stir in the asparagus tips1 fill the crusts and serve4 ,a few tips may be reserved and pressed into the sauce after crusts are filled1 leaving the heads sticking up4 ,green peas or stringless beans may be substituted for asparagus4 ,patty pan pastry crusts may be used4 ,oyster ,plant en ,croustade ,remove soft inside crumbs 7they will go into a roast7 from gems4 ,fill with oyster plant in cream sauce1 sprinkle with crumbs and chopped parsley4 ,heat in oven1 serve with celery plain or fringed4 ,may use pastry crusts4 ,vegetable ,cutlets ,grate or grind carrots2 cook1 salt1 drain4 ,cut young tender string beans into small pieces and cook in salted water4 ,mix with nicely seasoned mashed potato1 add grated onion1 a trifle of crushed garlic if liked1 chopped parsley1 and salt if necessary2 shape into oblong cakes1 egg1 crumb or dip into corn meal or flour4 ,pour a little melted butter over them in the pan and brown in a quick oven4 ,serve with cream sauce1 at once4 ,the mixture may be enclosed in pastry crust as surprise biscuit4 ,squash ,cutlets ,cook young1 tender ,fordhook or crook-neck squash in in4 slices4 ,dip in egg and flour or crumbs4 ,bake1 covered at first4 on well oiled griddle or in covered pan in rather hot oven #be-ce m4 or until squash is tender4 ,serve as soon as done as an entre or as a garnish4 ,may soak slices in ice water -#a hour2 drain and wipe dry before dipping4 ,cucumber ,cutlets ,slice cucumbers in thick slices across1 or if small cut into halves lengthwise4 ,wipe dry with a towel if soaked in ice water4 ,dip in egg and crumbs or cracker dust4 ,bake covered in hot oven until tender1 #bj-cj m4 ,serve as luncheon dish or as garnish for a meat dish4 ,a little fine chopped onion may be sprinkled over before baking4 ,cutlets of ,corn ,meal ,porridge1 or ,hasty ,pudding ,make corn meal porridge just thick enough to mold1 not stiff4 ,cook thoroughly and turn into bread tins or other molds which have been wet in cold water4 ,when cold1 slice1 egg and crumb1 or dip in flour 7,no4 #a1 browned1 best74 ,brown in hot oven4 ,serve plain or with mushroom sauce or maple syrup for supper1 breakfast or luncheon4 ,in small round or square slices it may be used as a garnish for creamed vegetables or true meat dishes4 ,for variety1 coarse chopped nuts may be stirred into the porridge before molding4 ,porridge may be molded in small egg cups and finished the same as slices4 ,rice ,cutlets ,put hot boiled rice 7cooked in water or part milk7 into square mold or brick shaped bread tin which has been wet in cold water1 cover close and stand in cold place4 ,slice1 dip in oil or melted butter and crumbs and bake in quick oven4 ,serve with green peas1 mushroom or any desired sauce1 or with jelly1 honey or maple syrup4 ,dip in egg and crumbs1 or in ,french toast mixture when preferred4 ,corn ,cakes ,mrs4 ,george ,s4 ,hopper #a can corn1 chopped 7or #a pt4 fresh grated7 #a egg #a cup milk #g-g level tablespns4 cracker crumbs or enough to thicken ,bake in thick cakes on griddle on top of stove or in oven4 ,corn ,cakes ,no4 #b #b cups grated corn 7about #h ears7 #c eggs #b tablespns4 milk4 salt cracker crumbs to thicken ,bake on griddle on top of stove or set in oven on grate after being dropped on to hot griddle1 or bake in shallow gem pans4 ,corn ,oysters #b-b cups 7#h small ears7 grated corn not too young #b beaten eggs salt ,drop batter in small spoonfuls on hot buttered griddle4 ,brown delicately on both sides and serve at once4 ,fine cut celery may be added to the batter before baking4 ,add a few cracker crumbs 7not bread crumbs or flour7 if corn is very milky4 ,canned corn does not make good oysters4 ,oyster ,plant ,griddle ,cakes #a cup mixed rich milk and oyster plant broth #b level tablespns4 flour #a cup oyster plant cooked in slices #a egg salt about cup rolled cracker ,bake on hot buttered griddle on stove or top grate of oven4 ,corn ,custards cup grated corn #a-b teaspns4 sugar -#a teaspn4 salt #b eggs #a cup milk ,beat eggs and mix with other ingredients1 turn into oiled custard cups1 set in pan of water in oven and bake until firm in the center4 ,may be served in the cups1 or turned out carefully after standing a few minutes4 ,serve with wafers or as accompaniment to meat dishes4 ,celery ,custards #b eggs #a cup milk cup fine cut celery #a tablespn4 melted butter tablespn4 chopped onion teaspn4 salt ,simmer onion and celery in butter without browning4 ,beat eggs and mix all ingredients4 ,turn into custard cups2 bake in pan of water1 covered1 until egg is set2 after standing a few minutes1 turn out of cups on to individual dishes4 ,serve with ripe olives and wafers or as a garnish to meat dish4 ,may turn on to broiled rounds of trumese4 ,onion ,custards #b cups fine sliced onion a little fine sliced celery #b eggs #b tablespns4 cream salt ,cook onions in very little water until tender2 drain slightly1 add celery and other ingredients4 ,bake in custard cups or individual souffl dishes until firm in center4 ,unmold on to platter or chop tray and surround with green peas in cream sauce4 ,onions may be rubbed through colander after cooking4 ,celery and ,mushrooms la ,crme #a qt4 celery in inch slices #a cup mushrooms in quarters or eighths ,cook celery and mushrooms separate and drain4 ,sauce-- cup oil and melted butter - cup chopped onion cup flour #a egg or yolk only #a teaspn4 chopped parsley salt ,simmer onion in oil and add flour1 then boiling water to leave stiff 7perhaps about #a pt472 when smooth remove from fire1 add salt1 parsley and beaten egg4 ,use liquid drained from celery and mushrooms with water in the sauce4 ,put layers of sauce1 cooked celery and mushrooms in baking dish with sauce on top4 ,sprinkle with crumbs or corn meal1 heat and brown in oven4 ,a little garlic may be used and sometimes a small quantity of cream with a very little strained tomato in the sauce4 ,young ,lima ,beans la ,crme ,cook young tender ,lima beans and use in place of celery and mushrooms in above4 ,asparagus ,tips la ,crme ,use cooked asparagus tips with the heads sticking up out of the cream a little1 instead of celery and mushrooms1 in ,celery and ,mushrooms la ,crme4 ,oyster ,plant and ,mushrooms la ,crme ,cook sliced oyster plant 7large slices cut in quarters7 not too soft in a small quantity of water4 ,drain and use in place of trumese in ,trumese and ,mushrooms la ,crme1 of ,trumese ,dishes1 using oyster plant liquor instead of water in the sauce4 ,macaroni and ,mushrooms la ,crme ,use one of the smaller varieties of macaroni1 one that will make the desired size when cooked1 in place of trumese in ,trumese and ,mushrooms la ,crme1 of ,trumese ,dishes4 ,green ,corn ,pudding ,accompaniment to roasts1 timbales or other meat dishes1 or a luncheon or supper dish4 #c cups 7#ab ears7 grated corn #a tablespn4 sugar if corn is not sweet #b tablespns4 butter if desired #a qt4 milk #a teaspn4 salt #d eggs ,rub butter and sugar together1 add yolks of eggs1 beat a little1 add corn and salt1 mix2 add milk1 and when smooth chop in the stiffly-beaten whites of the eggs4 ,bake in slow oven about #a hour4 ,cover until near the last4 ,corn ,pudding--no milk #c cups corn pulp #b-c tablespns4 melted butter #a tablespn4 sugar if necessary #a egg salt ,if corn is very old a little liquid may be required1 or if very milky a few cracker crumbs4 ,bake in pie plates or pudding dish to a nice brown4 ,corn ,pudding--no eggs #c cups corn pulp #a pt4 milk #a tablespn4 melted butter #a tablespn4 sugar if required #a teaspn4 salt4 ,bake one hour in moderate oven4 ,canned corn may be used in winter4 ,add cup of sugar and serve as a dessert sometimes4 ,oyster ,plant ,pudding--no eggs #h large roots of oyster plant 7#a pt4 after cooking7 #b level tablespns4 butter #a tablespn4 cream #a tablespn4 oyster liquor #a tablespn4 milk salt ,grind scraped oyster plant through medium cutter of food chopper1 cook in as small an amount of water as possible until tender1 not soft2 add salt1 drain and add the other ingredients4 ,put into a baking dish1 sprinkle with cracker crumbs or granella and chopped parsley4 ,turn a little melted butter over and brown in oven4 ,sweet ,potato ,pudding #a large sweet potato #a qt4 milk #a tablespn4 butter #d eggs salt ,peel and grate raw potato4 ,pour hot milk over and let it boil up4 ,remove from fire1 add salt1 butter and beaten eggs2 bake in buttered pudding dish in moderate oven #bj m4 or until firm in center4 ,this dish 7with the eggs and milk7 may serve as the meat dish of a meal4 ,squash ,pudding ,to each pint of mashed winter squash add #a-a tablespn4 almond or dairy cream 7and if squash is very dry1 a little milk71 -#a teaspn4 salt1 #a teaspn4 sugar and #a beaten egg4 ,bake in pudding dish in moderate oven about #bj m4 ,may sprinkle with bread crumbs4 ,a little minced onion may be used in the pudding4 ,carrot ,pudding #a cup mashed carrot cup corn cup stewed tomato from which the juice has been drained #a tablespn4 chopped onion #b eggs salt chopped parsley ,mix all ingredients1 beating eggs slightly1 turn into baking dish1 sprinkle with crumbs and parsley4 ,bake until firm in the center4 ,scalloped ,asparagus ,make a thin cream sauce of cream and the water in which the asparagus was cooked1 cover the bottom of a serving dish with sauce1 put in a layer of asparagus cooked in short pieces 7the tips may have been used for croustades7 and sprinkle with cracker crumbs2 continue layers1 cover top with thin or split crackers1 pour sauce over1 sprinkle with chopped parsley1 bake #ae-bj m4 ,sister ,ford's ,scalloped ,cabbage--,delicious ,chop a nice head of cabbage or shave it fine and put it into a baking dish with alternate layers of bread or zwieback crumbs4 ,turn over it enough rich milk1 to which a little salt has been added1 to half cover it4 ,let it boil up once and then set where it will stew slowly until the cabbage is tender1 but no longer4 ,scalloped ,egg ,plant ,cut egg plant into slices - in4 thick4 ,peel and put into a large quantity of cold water over the fire and bring to the boiling point1 boil #e m4 and drain4 ,repeat the process1 add salt to the third water1 boil #aj m4 and drain4 ,put into scallop dish in layers with bread or cracker crumbs--just a few1 cover with rich milk or thin cream and bake covered until the slices are tender1 hr4 or longer4 ,uncover1 brown and serve4 ,the egg plant may be cut into large cubes4 ,armenian ,scallop of ,egg ,plant #a large egg plant #a-b cups strained or unstrained tomato cup sliced or chopped onion #c or #d cloves of garlic1 fine chopped parsley salt #b tablespns4 butter or oil a few bread crumbs ,prepare egg plant as in preceding recipe2 mix onion1 garlic1 salt and a part of the crumbs4 ,sprinkle mixture in bottom of baking dish1 and between and on top of layers of egg plant4 ,turn the tomato over all1 cover with crumbs1 sprinkle with parsley1 dot with butter or pour oil over4 ,cover and bake #a-b hours4 ,brown on top grate of oven4 ,scalloped ,onions ,stew sliced onions until tender1 drain and put in baking dish with layers of bread crumbs2 add salt and a little melted butter to each layer1 nearly cover with milk1 sprinkle with crumbs and bake until well browned4 ,the butter may be omitted and a little cream added to the milk4 ,scalloped ,raw ,potatoes ,slice potatoes very thin1 put in layers into scallop dish1 sprinkling each layer lightly with flour or cracker crumbs and salt until dish is full4 ,nearly cover with milk1 sprinkle with crumbs1 bake #a hour or until potatoes are tender4 ,cover at first and watch that milk does not boil over4 ,a very little chopped onion in the potatoes improves them4 ,when flour is used it is better to mix the milk and flour and pour over the potatoes4 ,a quicker way is to cook the sliced potatoes in boiling salted water for #aj m41 before putting them into the scallop dish4 ,potatoes ,scalloped--raw nut butter and onions ,cooked sliced potatoes for #aj m4 in boiling1 salted water1 drain1 put into baking dish in layers with fine chopped onion1 and pour a liberal amount of nut milk 7made in the proportion of #d tablespns4 of raw nut butter1 with salt1 to each qt4 of water7 over them4 ,when the potatoes are tender and the milk just creamy1 sprinkle the top with browned flour ,no4 #a1 pour a little oil over1 and brown on top grate of oven4 ,serve at once4 ,scalloped ,cooked ,potatoes ,potatoes cooked in their jackets until nearly done are best for this purpose and it is a good way to use up small and irregular shaped ones4 ,slice or dice the potatoes1 put into dish in layers with thin cream sauce1 chopped parsley and onion1 have sauce on top1 sprinkle with crumbs1 bake #bj m4 ,without the onion they are called ,cottage ,potatoes4 ,scalloped ,sweet ,potatoes ,prepare and cook the same as scalloped ,irish potatoes1 without onion4 ,scalloped ,squash ,a squash that is not as good cooked in other ways may be used for this dish4 ,pare and cut into small pieces1 boil or steam until just tender1 not soft4 ,arrange in layers in oiled baking dish with salt1 a little sugar and if used1 a little butter4 ,pour over a very little milk or 7if no butter is used7 thin cream1 not more than - of a cup for a good sized dish4 ,bake covered at first1 then brown4 ,sprinkle with chopped parsley before serving4 ,a trifle of ground coriander or anise seed may be used1 but the natural flavor of the squash is best4 ,scalloped ,oyster ,plant #a qt4 cooked sliced oyster plant 7#a qt41 #b bunches1 before cooking7 cup cracker crumbs #a cup oyster liquor #a cup milk #b tablespns4 melted butter #a egg salt ,mix oyster plant liquor1 milk1 butter and salt4 ,put oyster plant into a baking dish with a sprinkling of cracker crumbs between layers1 pour part of mixed liquid over4 ,sprinkle crumbs on top and turn the last cup of liquid over1 after beating the egg with it4 ,bake covered until just bubbling1 then remove cover and brown by setting on top grate of oven4 ,scallop of ,oyster ,plant ,cook #a qt4 sliced oyster plant in #a qt4 water1 adding salt before draining4 ,to the water drained off add -#a cup heavy cream4 ,boil and thicken with flour to the consistency of thin cream2 add salt and pour over oyster plant which has been arranged in baking dish with a slight sprinkling of stale bread crumbs between the layers and on top4 ,be careful not to use too many crumbs4 ,bake a half hour or until well heated through and nicely browned4 ,sprinkle with chopped parsley before or after baking4 ,oyster ,plant ,scallop #a pt4 cooked oyster plant pulp prepared as for patties #b level tablespns4 butter #b level tablespns4 flour #a cup cream 7or cream and oyster liquor7 salt #b eggs ,rub butter and flour together2 add cream hot4 ,boil1 remove from fire1 add beaten eggs1 salt and oyster pulp4 ,put into patty cases1 other individual dishes or baking dish1 buttered4 ,sprinkle with crumbs and chopped parsley1 heat to bubbling and brown1 in oven4 ,scalloped ,tomatoes ,place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup1 in layers in baking dish with a little melted butter poured over each layer4 ,cover with the croutons and sprinkle with melted butter4 ,bake1 covered part of the time1 #ae-bj m4 ,crumbs or thin slices of zwieback1 or granella may be substituted for dice4 ,scalloped ,tomatoes--onion flavor ,thin layers of bread or zwieback1 or of cracker or bread crumbs1 with thick slices 7or double layers7 of peeled tomatoes1 salt and onion juice4 ,cover with crumbs1 turn a little melted butter over1 sprinkle with chopped parsley4 ,bake1 covered most of the time4 ,scalloped ,celery and ,tomato #a qt4 finely-sliced celery #a qt4 stewed tomato with a little of the juice drained off - cup chopped onion #b-c teaspns4 salt ,put half the celery1 onion1 tomato1 and salt into a baking dish in the order given1 and repeat with the remaining half4 ,cover with small dice or coarse crumbs of bread4 ,turn a little cream or melted butter over the top1 cover and bake #a-a hr4 in moderate oven4 ,the onion may be omitted4 ,tomatoes ,scalloped with ,rice and ,onion ,put layers of boiled rice and tomato with thin sliced onion1 salt and a little butter or oil in baking dish1 sprinkle with crumbs and parsley4 ,bake1 covered1 in moderate oven1 brown on top grate just before serving4 ,creamed ,sweet ,potatoes ,cover sliced1 cooked sweet potatoes in serving dish with cream or thin cream sauce4 ,sprinkle with crumbs and parsley if desired4 ,heat gently in oven until a delicate brown4 ,baked ,creamed ,tomatoes #a pt4 strained stewed tomatoes #a cup stale bread crumbs - cup sweet cream salt ,let crumbs stand in tomato until well softened1 rub through a colander1 add cream and salt4 ,bake in serving dish until delicately browned on top and well heated through4 ,let stand in warm place #aj-bj m4 before serving4 ,spinach ,souffl peck spinach 7#b cups cooked74 ,cook2 drain very dry and rub through a fine colander4 ,add #a teaspn4 oil or melted butter1 beat in the yolks of #b eggs and fold in the whites beaten moderately stiff4 ,fill well oiled mold about full4 ,set in pan of hot water and bake 7covered until nearly done7 in moderate or slow oven until firm in the center1 #de-fj m4 ,do not bake too rapidly or too long4 ,when done1 set the mold out of the water1 let it stand a moment to settle1 and invert carefully on to a platter or chop tray4 ,serve at once with quarters or sixths of lemon or with one of the cream sauces1 or with ,sauce ,amricaine4 ,baked tomatoes are very suitable for a garnish or accompaniment4 ,individual ,daisy ,souffls make pretty garnishes for timbales and molds4 ,small custard cups1 or the imported tin molds1 being suitable for them4 ,oil molds well with cold oil or softened 7not melted7 butter and leave in a cool place4 ,prepare daisies by cutting a small round piece from a slice of hard-boiled yolk of egg and six diamond shaped pieces from the poached white1 for each1 and arrange like daisies in the bottom of the mold1 the oil holding them in place4 ,press the spinach mixture into the molds1 taking care not to displace the daisies1 and bake the same as the large mold1 only a shorter time1 #cj-ce m41 or until puffed in the center and firm to the touch4 ,invert on to rounds of toast and place as desired4 ,mashed ,potato ,loaf ,add grated onion to nicely seasoned mashed potato2 put into a long1 well buttered tin2 brown in hot oven1 turn out on to a platter and serve cut in slices for luncheon or supper4 ,timbale of ,carrot--unusually desirable #b cups mashed carrot #a teaspn4 salt #b teaspns4 chopped parsley #a pint rich milk whites #c eggs ,add stiffly-beaten whites of eggs to other ingredients which have been mixed4 ,bake in buttered mold in pan of water1 until firm in center1 about hour4 ,let stand a moment after removing from oven1 unmold on to platter or chop tray1 surround with spinach leaves or garnish with other green and serve with sour sauce4 ,corn and ,egg ,timbale #a qt4 milk #c cups flour #a pt4 corn1 drained dry #b teaspns4 salt #d chopped hard boiled eggs #d beaten raw eggs #b teaspns4 chopped onion #b teaspns4 chopped parsley ,blend flour with #a pt4 of the milk1 heat remainder of milk in oiled frying pan1 stir in flour1 remove from fire1 add other ingredients1 bake in well oiled mold4 ,serve with sauce #af1 #bc1 #bh1 or #ca4 ,timbales of ,corn--individual #a cup corn 7cut from cob7 put through fine chopper #b eggs salt #a tablespn4 melted butter #a pt4 hot milk ,set molds in pan of hot water1 cover1 bake4 ,vegetable ,pie ,prepare vegetables 7half or whole quantity7 as for ,trumese en ,casserole1 of ,trumese ,dishes1 use a little more liquid1 thickened a trifle4 ,cover and bake until vegetables are nearly or quite tender1 #a-a hours4 ,remove from fire1 cool to just warm 7if universal crust is to be used71 cover with crust1 let rise1 and bake2 or1 the crust may be baked or steamed in a pie plate separately and laid over the baked filling4 ,if steamed1 it will be dumplings4 ,a combination of equal quantities potatoes1 turnips1 parsnips1 carrots and onions covered with consomm1 or very fresh milk1 and baked1 may be used for a pie4 ,sometimes1 when no potatoes are used1 lay sliced tomatoes on top of the vegetables4 ,chopped parsley is suitable for all combinations4 ,garlic1 if liked1 is nearly always an improvement4 ,cooked instead of uncooked vegetables may be used4 ,sliced hard boiled eggs give variety and add to the nutritive value of pies4 ,when liquid is not thickened1 sprinkle a little fine tapioca between layers of vegetables4 ,oyster ,plant ,pie #a-a qt4 sliced oyster plant 7#b large bunches7 #a qt4 boiling water #a teaspn4 salt ,cook oyster plant until nearly tender1 add the salt1 boil up well and drain4 ,sauce-- #d tablespns4 oil or melted butter #f-f tablespns4 flour #a qt4 and cup of oyster plant broth and water cup cream teaspn4 salt ,heat oil1 add flour1 then liquid1 and when smooth and well cooked1 the cream and salt1 and a little chopped parsley if convenient4 ,crust--,universal crust of -#a cup of liquid1 or one cup of rice as for rice and trumese pie1 or dish lined and covered or covered only1 with pastry crust4 ,pour part of the sauce into the baking dish1 sprinkle the cooked oyster plant in and pour the remainder of the sauce over4 ,cover with the crust4 ,let rise until very light 7if universal crust74 ,bake - hour4 ,may make small individual pies4 ,sauce without ,cream-- cup of raw nut butter maybe rubbed smooth and boiled up with the oyster broth and the cream omitted4 ,with this1 #a teaspn4 of celery salt may be used1 or #c level tablespns4 chopped onion and #a level teaspn4 sage4 ,chopped parsley with either4 #g or #h tablespns4 of cracker dust may be used for thickening the sauce instead of flour4 ,oyster ,plant ,pastry ,pie ,cook oyster plant in small quantity of water1 add salt when nearly tender1 boil up well and drain2 thicken liquor slightly1 add a little butter and the cooked oyster plant4 ,when cool1 put into custard pie pan lined with pastry1 cover1 bake4 ,serve hot with celery stewed in tomato if desired4 ,mushroom and ,celery ,pie--,rice or pastry crust #a qt4 celery in inch lengths #a-a pt4 mushrooms in quarters or eighths chopped parsley ,cook and drain celery4 ,cook mushrooms #aj-ae m4 in salted water and drain4 ,arrange cooked celery and mushrooms in baking dish with parsley sprinkled between layers4 ,pour over the following sauce1 cover with rice 7as for rice and trumese pie7 or pastry crust1 bake4 ,sauce--#e tablespns4 melted butter1 #e-f tablespns4 flour1 the liquid drained from the mushrooms and celery with water to make #a qt41 salt4 ,rub the butter and flour together1 pour boiling liquid over1 boil up well1 add salt4 ,carrot ,pie4 ,excellent #a qt4 cooked sliced carrots chopped parsley ,sauce-- #e tablespns4 oil or melted butter #b tablespns4 chopped onion #e tablespns4 flour #a qt4 boiling water ,simmer1 not brown1 onion in oil1 add flour and water1 pour into baking dish with carrots and parsley and cover with any desired crust--universal1 pastry1 rice1 mashed potato1 dressing1 or mashed dried green peas4 ,with the last1 one would have a hearty meat dish4 ,potato ,pie ,use potatoes instead of carrots and more onion in preceding recipe4 ,celery may be used 7without simmering in oil7 instead of the onion4 - cup of raw nut butter1 instead of the oil1 rubbed smooth with water and boiled with it would give a meaty flavor with the potatoes and onions4 ,a mashed lentil crust1 when desired1 adds to the nutritive value of the pie4 ,stuffed ,winter ,squash - of a medium sized1 nice shaped winter squash #c cups dry bread crumbs sliced onion garlic if desired chopped parsley ,sauce-- #c tablespns4 oil or melted butter #c-c tablespns4 flour #c cups rich consomm ,heat oil1 add flour1 then consomm1 and salt if necessary4 ,saw squash in two in the middle1 or a little above the middle as required4 ,scrape out the seeds and stringy pulp and rub with salt4 ,let stand while preparing other ingredients2 drain before stuffing4 ,mix crumbs and flavorings1 leaving out a little parsley3 pour part or all of the sauce over the crumb mixture4 7,the quantity of the sauce will depend on the quality of the squash4 ,if it is a dry one it will probably take it all1 and if it is quite a large one1 more of all the stuffing will be required74 ,fill the squash1 sprinkle with crumbs or corn meal1 and chopped parsley4 ,set into covered baker or cover with waxed paper and bake until squash is tender which will be in #b-c hrs4 according to the squash4 ,give it plenty of time4 ,serve on chop tray and send plain onion sauce to be served with it4 ,coarse chopped nuts may be put into the dressing and the top of the squash garnished after baking with halves of nuts4 ,this makes a beautiful as well as palatable dish4 ,baked ,squash with ,celery ,stuffing ,make a thick sauce of rich milk and browned flour ,no4 #a4 ,add to it chopped onion1 minced garlic if liked1 a few coarse bread crumbs and a large quantity of fine sliced celery4 ,fill the squash which has been prepared as in the preceding recipe1 sprinkle with crumbs1 cover with slices of tomato from which the seeds have been removed1 or with pieces of canned tomato4 ,finish with chopped parsley2 bake covered until time to brown over the top4 ,nuts may be used with this also1 and unbrowned flour in the sauce if preferred4 ,a simple dressing of bread or cracker crumbs and milk with a little cream or butter and chopped onion is nice in squash4 ,with such summer squashes as are of the right shape to bake1 the greater part of the inside may be scraped out1 chopped and put in with the dressing4 ,claudia's ,stuffed ,egg ,plant large egg plant cup boiled rice #d tablespns4 tomato #d tablespns4 grated onion 7or #c of chopped7 -#a tablespn4 browned flour cup fine cut celery #c-e truffles cut fine #b tablespns4 oil or melted butter salt #a dozen chopped ripe olives may be used instead of truffles1 or #c or #d soaked dried mushrooms chopped1 or all may be omitted4 ,boil whole egg plant in unsalted water #bj m4 ,cut in halves lengthwise1 or if only one piece is to be baked cut a little one side of the middle1 using the larger piece for stuffing4 ,the quantity of stuffing given is for one piece only4 ,scrape out the pulp with a spoon1 leaving a wall - in4 thick4 ,chop pulp and mix with the other ingredients1 using only half the oil or butter4 ,rub a little salt over the inside of the egg plant1 press the stuffing in firmly1 sprinkle with crumbs and chopped parsley and pour oil over4 ,bake in quick oven about hour1 covered when sufficiently browned4 ,stuffed ,potatoes ,cut slices off the sides of nicely baked potatoes 7if large they may be cut into halves1 or they may be cut in two in the middle crosswise1 or a piece may be cut off from one end71 scrape out the inside1 leaving a thin coating of the potato so that the skin will not be broken4 ,prepare the same as mashed potato and beat very light1 refill the skins1 brush with cream or sprinkle with crumbs and chopped parsley1 set in shallow tin and brown on top grate in oven4 ,to serve1 arrange on a napkin on a platter1 with sprays of parsley4 ,meringued ,stuffed ,potatoes ,add #a or more yolks of eggs to the mashed potato1 fill skins and heat as in preceding recipe1 then pile the salted1 stiffly-beaten whites of eggs on the tops and brown delicately4 ,stuffed ,tomatoes ,select large firm tomatoes1 cut out the stem end1 remove the inside with a teaspoon and turn upside down on a drainer for the liquid to drain out4 ,stuffed tomatoes may be served as a garnish for meat dishes or on rounds of toast as a separate course1 often the second course4 ,when suitable1 they may be served on rounds or squares of broiled trumese4 ,sometimes they are set into a rich cream sauce on a platter1 or in ramekins1 and sprinkled with chopped truffles4 ,chopped nuts and parsley may be substituted for truffles4 ,when desired1 a half nut meat may be laid on top of each tomato before sending to the table4 ,fillings for ,stuffed ,tomatoes ,buttered crumbs1 the tomato pulp and salt3 to this may be added grated onion or onion and sage4 ,cracker crumbs instead of bread are sometimes used4 ,crumbs1 chopped nuts or trumese or nutmese1 garlic1 onion and salt4 ,or1 ripe olives and celery salt with chopped parsley in place of onion and garlic4 ,boiled rice1 onion1 browned flour1 melted butter1 tomato pulp4 ,salt tomatoes well inside and sprinkle with chopped parsley after stuffing4 ,soaked dried mushrooms chopped1 butter1 crumbs1 tomato pulp1 onion1 salt4 ,fresh mushrooms chopped1 crumbs1 cream or butter1 salt4 ,macaroni or spaghetti1 tomato pulp1 onion1 butter1 crumbs on top4 ,left-overs of macaroni may be chopped slightly for filling1 with small rings as top finish4 ,always fill tomatoes to the top and finish with crumbs or something suitable4 ,bake #aj-cj m4 7according to the filling1 and the ripeness of the tomatoes7 on oiled pans without water4 ,fruit and ,nut ,tomatoes ,mix equal parts chopped nuts1 currants and fine cut citron with two parts raisins cut fine and a little sugar4 ,fill hollowed and drained tomatoes4 ,bake1 serve plain or with cream or whipped cream4 ,raisins and cocoanut with sugar1 may be used1 or either one alone4 ,stuffed ,green ,tomatoes ,mixture of onion1 garlic1 salt1 sage1 a trifle of thyme and the chopped pulp of tomato in bottom of hollowed out tomatoes2 then each tomato partly filled with dice of nutmese1 covered with some of the mixture1 and the top finished with a slice of ripe tomato or pieces of canned tomato4 ,bake covered #a hour or until tomatoes are tender4 ,serve on crisped large crackers with ,tomato ,cream sauce or ,chili sauce sprinkled with chopped parsley4 ,use large tomatoes turned a little white4 ,peeled ,tomatoes ,baked ,set whole peeled tomatoes in pudding dish1 sprinkle generously with salt1 cover with buttered crumbs and bake3 or1 omit crumbs and when tender1 pour over them a thin cream sauce2 sprinkle with parsley and leave in oven #aj-ae m4 ,rich ,baked ,sliced ,tomatoes ,cut tomatoes that are not too ripe into thick slices 7halves if thin71 sprinkle with salt1 chopped onion and garlic if liked1 and pour a little melted butter over4 ,bake4 ,after laying slices of tomato on to rounds of toast1 add butter and flour to liquid in pan1 then a little cream2 boil up and pour around tomatoes on toast4 ,oil and nut milk or cream may be used instead of butter and dairy cream4 ,broiled or ,baked ,tomatoes ,dip thick slices of not too ripe tomatoes in ,mayonnaise or ,improved ,mayonnaise dressing1 then in fine sifted bread or cracker crumbs4 ,brown in wire broiler or lay in agate pan and bake in hot oven4 ,tomato ,short ,cake ,cover layers of split hot short cake crust of universal dough with ,cream of ,tomato sauce and serve4 ,or1 prepare unstrained tomatoes the same as for sauce and serve over the crust4 ,pilau--stewed rice #a cup rice #c-e tablespns4 oil or melted butter #a onion #b-d cups tomato #c-e cups water #a-b teaspns4 salt ,simmer sliced onion in oil 7without browning71 add salt1 boiling water and rice4 ,cook until rice is about half done1 then add tomato hot1 and finish cooking slowly without stirring4 ,if convenient1 set into the oven after the tomato is added4 ,when the larger quantity of tomato is used1 the smaller quantity only of water will be required4 #a cup sliced celery may be substituted for the onion4 ,spanish rice calls for #b-c cloves of garlic in addition to ,pilau with six cups of water and one only of tomato4 ,macaroni with ,onion or ,celery1 and ,tomato ,substitute #a-a cup of macaroni for the rice in pilau4 ,hominy also may be used in place of rice4 ,parsnip and ,potato ,stew ,cut potatoes in quarters lengthwise1 then across the center1 and cut parsnips into about the same size2 cook separately or together and drain2 add both to cream sauce1 heat1 and serve on toast1 or put small slices of toast 7zwieback7 in the stew4 ,this is a delightful dish though simple4 ,succotash--,corn and ,beans ,in the summer cook shelled ,lima or other beans until tender4 ,add corn which has been cut from the cob1 boil #aj-ae m41 pour in a little heavy cream1 heat but do not boil2 add more salt if necessary4 ,succotash is one of the dishes which calls for cream4 ,just a few spoonfuls is all that is required for a large quantity of succotash1 but that little perfects it4 ,corn and beans may be cooked separately1 combined and seasoned4 ,all sorts of corn and all sorts of beans may be combined with great satisfaction1 but the richest and most delightful of all is nice dried corn 7the yellow sweet corn is best7 and dry common white beans4 ,raw nut butter cooked to a cream is good with the dry bean succotash4 ,dried and ,hulled ,corn ,a very near relative 7which some prefer7 to succotash is the combination of dried and hulled corn2 #b parts dried and #a part hulled corn1 finished with cream the same as succotash4 ,vegetable ,hashes ,my first experience with a vegetable hash was at a hotel in one of the new towns in ,north ,dakota where the landlady herself did the cooking4 ,the hash was made from the different vegetables left from a boiled dinner chopped and heated1 and was one of the happy gastronomic surprises4 ,just such a surprise is in store for the vegetarian who utilizes the remains of the trumese boiled dinner4 ,one rule with few exceptions to be followed in hashes1 is not to chop the ingredients too fine2 they should be distinguishable one from another4 ,always finish hashes in the oven when possible1 either in frying pan or baking dish4 ,cold baked potatoes or those boiled in jackets are preferable for hash1 but steamed or plain boiled ones will do if not too soft4 ,rice may be substituted for potato4 ,do not be skeptical in regard to these dishes2 try them4 ,acushnet ,hash ,heat chopped onion in oil or butter1 add #b parts chopped potatoes and -#a part coarse zwieback crumbs or granella1 with salt4 ,pour a little nut milk or dairy cream1 and water over4 ,cover and heat well1 then brown in oven uncovered4 ,a little sage may be used sometimes1 or both onion and sage may be omitted4 ,cabbage and ,potato ,hash #a or #b parts cold boiled or steamed cabbage and #b parts potato1 with cream1 or butter and water makes a very meaty flavored combination4 ,do not brown this hash4 ,heat slowly1 covered4 ,use parsnips or carrots in place of cabbage for other varieties4 ,cream is used to advantage in these dishes4 ,the recipes given are merely suggestive of the many combinations possible4 ,hash with ,poached ,egg ,nicely poached eggs1 one for each serving1 may be laid on to any of the hashes spread on a platter4 ,savory ,hash ,equal quantities mashed or whole stewed lentils and rice or chopped potato1 with sage and onion1 cream1 or butter and water1 salt4 ,toasts ,we learn from ,dr4 ,vaughn of the ,michigan ,university1 and other eminent authorities1 that yeast bread browned on the two cut surfaces only1 is as unwholesome as when fresh baked1 the slice being soggy and indigestible on the inside4 ,so1 for all dishes where the ordinary toast is usually used1 we recommend the following3 ,zwieback ,cut slices of light yeast bread into any desired shape or size4 7,square slices cut diagonally across are convenient and attractive74 ,lay in a flat pan or wire dish drainer and put into a warm oven4 ,dry well1 then increase the heat of the oven gradually and bake to a cream color all through4 ,this process partially digests the starch and renders the bread crisp1 tender1 and nutty in flavor4 ,keep zwieback in a paper sack hanging near the fire and it will not loose its crispness4 ,eaten dry with porridge and other soft foods it furnishes material for mastication4 ,it is also a suitable and delightful accompaniment to fruits and nuts1 and may be used when toast points are called for as a garnish4 ,a recipe for special zwieback bread will be found among the yeast recipes4 ,salt rising bread makes especially tender zwieback4 ,when moist toast is desired1 dip the crust part of the slice into the liquid first1 then drop the whole slice in1 taking it out quickly with a skimmer so that it will not be mushy1 and lay it in a covered dish to steam for a few minutes4 ,always salt the water for dipping4 ,when cream or milk are the liquids for dipping1 do not have them quite boiling as boiling milk toughens the toast4 ,do not moisten toast when the dressing is thin enough to soften it4 ,prepared toast and dressing may be sent to the table separate and served on individual dishes4 ,with many1 acid or sub-acid fruit dressings served over moistened toast cause acidity in the stomach4 ,never use milk for moistening toast for fruit dressings1 always water or cream4 ,when delicate fruits are to be used1 strain off the juice1 bring it to the boiling point and thicken it a very little with cornstarch4 ,when perfectly boiling add the fruit1 heat carefully and dip over toast4 ,many little left-overs of foods may be made into dainty and satisfying dishes by being served on toast4 ,blueberry ,toast ,the blueberry is one of the most suitable fruits for toasts4 ,the slightly sweetened stewed fruit may be thickened without straining1 as the berries do not break easily4 ,serve with ,brazil nuts or dried blanched almonds1 or with chopped or ground nuts4 ,prune ,toast ,use sweet ,california prunes stewed without sugar1 whole stoned with juice1 or in marmalade4 ,serve with halves of ,english walnuts on or around slices when required4 ,sister ,betty ,saxby's ,toast ,moisten white or graham zwieback according to directions and put in layers in a tureen with the following dressing4 ,cover and let stand in a warm place #aj-ae m4 before serving4 ,dressing--,to a pint of milk take about #a tablespn4 graham 7not white7 flour1 or for skimmed milk1 #a tablespn4 flour1 add salt and cook in a double boiler #ae m4 to hour4 ,old-,fashioned ,milk ,toast ,lay slices of zwieback in a deep dish with salt and bits of butter4 7,butter is not a necessity if the milk is rich74 ,pour hot milk over and send to the table at once4 ,cream ,toast ,use hot thin cream without butter or salt in above recipe4 ,creamed ,toast #a-b tablespns4 butter #a tablespn4 flour #a pt4 milk salt ,heat butter1 stir in flour1 add milk hot1 and when smooth a trifle of salt4 ,dip slices of zwieback in sauce1 lay in deep dish and pour remaining sauce over4 ,set in a warm place for a few minutes before serving4 ,cream of ,corn ,toast ,thicken cream of corn soup a little more if necessary1 or1 add corn to thin cream sauce1 and serve on toast4 ,left-overs of all sorts of cream soups may be utilized for toast3 celery1 asparagus1 string bean1 oyster plant and spinach1 also succotash and other stewed or creamed vegetables4 ,lentil and ,other ,legume ,toasts ,use any lentil gravy or thickened lentil soup1 cream of peas or peas and tomato soup thickened1 red kidney beans pure or thickened soup1 on moistened slices of zwieback4 ,toast ,royal #a cup drawn butter sauce #c eggs #a cup minced trumese or nutmese or cup chopped nuts ,add meat to hot sauce and pour all over beaten salted eggs2 cook as scrambled eggs4 ,serve immediately on moistened slices of zwieback1 with baked tomatoes when convenient4 ,the following toasts are of a different nature 7though slices of zwieback may be used instead of bread71 but they are good emergency dishes4 ,french ,toast ,add cup of milk with salt to #b or #c beaten eggs4 ,dip slices of stale bread or moistened zwieback in the mixture and brown delicately on both sides on moderately hot buttered griddle or in quick oven1 or in frying pan covered4 ,serve plain or with any suitable sauce4 ,drain slices after dipping in egg mixture2 crumb1 bake1 and serve with honey1 maple syrup or jelly for ,breaded ,french ,toast4 ,german ,toast ,add grated or fine chopped onion to egg mixture and finish the same as ,french toast4 ,spanish ,cakes ,batter--#b eggs1 #b tablespns4 flour1 #a teaspn4 of oil1 milk for smooth thin batter4 ,nut milk may be used and oil omitted4 ,cut thin slices of bread into any desired shape 7round with biscuit cutter71 spread each one of half the pieces with jelly1 jam or marmalade and press another on to it2 dip in the batter1 lay on oiled baking pan1 stand #ae m4 or longer in a cold place4 ,bake in a quick oven1 serve with a bit of the preserve on top and half of a nut pressed into each1 or1 dusted with powdered sugar4 ,mamie's ,surprise ,biscuit ,inclose small cakes of nicely seasoned mashed potato in pastry crust2 bake1 serve with milk gravy1 drawn butter or cream sauce1 or with celery only4 ,this is the original recipe which leads to the following variations3 ,mix finely-sliced celery with the potato4 ,use the mixture of black walnut and potato stuffing1 or mashed lentils or mashed peas for filling4 ,serve peas biscuit with tomato or tomato cream sauce4 ,serve lentil biscuit with cream1 cream of tomato or mushroom sauce4 ,lentil biscuit with fresh mushroom or ,boundary ,castle sauce1 with or without celery1 might constitute one course at a dinner4 ,make a filling of minced trumese1 salt1 oil1 chopped parsley1 onion and mushrooms into small cakes or balls1 inclose them in universal crust1 and when light1 steam #be-cj m4 ,serve with drawn butter1 flavored with onion and parsley1 or as garnish for a meat dish4 ,make balls quite small for garnish4 ,yorkshire ,pudding cup flour salt #a cup milk #b eggs #a teaspn4 oil ,beat eggs1 add milk and pour gradually into flour mixed with salt2 add oil1 beat well1 turn into well oiled1 or oiled and crumbed gem pans2 bake in moderate 7slow at first7 oven4 ,serve as garnish or accompaniment to ragout1 or if baked in flat cakes1 with slices of broiled or la mode meats laid on them1 and gravy poured around4 ,the pudding may be baked in a flat pan and cut into any desired shape for serving4 ,whites and yolks of eggs may be beaten separately4 ,a large onion chopped may be used in the pudding4 ,rice ,border ,pack hot boiled rice into well oiled border mold and let stand in a warm place 7over kettle of hot water7 for #aj m4 ,turn on to serving dish carefully4 ,or1 parboil #a cup of rice in salted water #e m42 drain and cook in a double boiler with #b-c cups of milk and salt1 until the rice is tender and the milk absorbed1 then pack into the mold4 #a tablespn4 of butter and the yolks of #b eggs may be added to the rice about #b m4 before it is taken from the double boiler4 ,oyster ,plant and ,potato ,omelet--without eggs ,with nicely seasoned1 not too moist1 mashed potato1 mix slices of cooked oyster plant which have been simmered in cream or butter4 ,spread in well oiled frying or omelet pan4 ,when delicately browned on the bottom1 fold1 omelet fashion1 turn on to a hot platter1 garnish4 ,serve plain or with cream sauce or with thin drawn butter4 ,or1 grind oyster plant1 cook in a small quantity of water1 add cream or butter and mix with plain potato4 ,finely-sliced raw celery or chopped raw onion and parsley may be used in the potato sometimes4 ,baked ,potatoes and ,milk ,wash potatoes well1 scrubbing with vegetable brush4 ,cut out any imperfect spots4 ,bake until just done4 ,break up1 skins and all1 into nice rich milk and eat like bread and milk for supper4 ,a favorite dish of some of the early settlers in ,michigan4 ,bread and ,milk with ,sweet ,fruits ,add nice ripe blueberries to bread and milk for supper1 also ripe black raspberries or baked sweet apples4 ,they are all delicious4 ,apples in ,oil ,simmer finely-sliced onion in oil #e-aj m4 without browning2 add salt and a little water1 then apples which have been washed1 quartered1 cored and sliced without paring4 ,sprinkle lightly with salt4 ,cover and cook until apples are just tender1 not broken4 ,serve for breakfast or supper1 or with a meat dish instead of a vegetable1 for luncheon or dinner4 ,the onion may be omitted4 ,use a little sugar when apples are very sour4 ,onion ,apples ,simmer sliced onions in oil1 with salt1 in baking pan4 ,place apples1 pared and cored1 on top of the onions2 sprinkle with sugar and put teaspn4 in each cavity4 ,cover1 bake2 uncover and brown4 ,serve for luncheon1 or as garnish for meat dish4 ,,true ,,meats 8,and ,god said1 ,behold ,i have given you every herb bearing seed1 which is upon the face of all the earth1 and every tree1 in the which is the fruit of a tree yielding seed2 to you it shall be for meat40 ,gen4 #a3bi4 8,the food which ,god gave ,adam in his sinless state is the best for man's use as he seeks to regain that sinless state4 8,the intelligence displayed by many dumb animals approaches so closely to human intelligence that it is a mystery4 8,the animals see and hear and love and fear and suffer4 8,they manifest sympathy and tenderness toward their companions in suffering4 8,they form attachments for man which are not broken without great suffering to them4 8,think of the cruelty to animals that meat eating involves and its effect on those who inflict and those who behold it4 ,how it destroys the tenderness with which we should regard these creatures of ,god60 ,the high price of flesh foods1 the knowledge of the waste matter in the blood of even healthy animals which remains in their flesh after death1 and the well authenticated reports of the increasing prevalence of most loathsome diseases among them1 causes a growing desire among thinking people to take their food at first hand1 before it has become a part of the body of some lower animal4 ,so1 the great food question of the day is--8,what shall we use in the place of meat80 ,nuts1 legumes 7peas1 beans1 lentils and peanuts7 and eggs contain as do flesh meats1 an excess of the proteid or muscle-building elements 7nuts and legumes a much larger proportion than flesh71 so we may combine these with fruits1 vegetables and some of the cereals 7rice1 for instance7 and have a perfect proportion of food elements4 ,it must be borne in mind1 however1 that proteid foods must be used sparingly1 since an excess of these foods causes some of the most serious diseases4 ,the bulk of our foods should be made up of fruits and vegetables and some of the less hearty cereals and breads4 ,,nuts ,as nuts occupy the highest round of the true meat ladder1 we give a variety of recipes for their use1 following with legumes and eggs in their order4 ,with nuts1 as with other foods1 the simplest way to use them is the best4 ,there are greater objections to foods than that they are difficult of digestion1 and in the case of nuts1 that objection is overcome by thorough mastication2 in fact1 they are an aid to the cultivation of that important function in eating4 ,for those who are not able to chew their food1 nuts may be ground into butter4 ,another aid to the digestion of nuts is the use with them of an abundance of acid fruits4 ,fruits and nuts seem to be each the complement of the other1 the nuts as well1 preventing the unpleasant effects felt by some in the free use of fruits4 8,no investigations have been found on record which demonstrate any actual improvement in the digestibility of nuts due to salt40--,m4 ,e4 ,jaffa1 ,m4 ,s41 ,professor of ,nutrition1 ,university of ,california4 ,be sure that nuts are fresh4 ,rancid nuts are no better than rancid butter4 ,shelled nuts do not keep as well as those in the shell4 ,almonds stand at the head of the nut family4 ,it is better to buy them in the shell as shelled almonds are apt to have bitter ones among them4 ,almonds should not be partaken of largely with the brown covering on1 but are better to be blanched4 ,to ,blanch ,almonds--,throw them into perfectly boiling water1 let them come to the boiling point again1 drain1 pour cold water over them and slip the skins off with the thumb and finger4 ,drop the meats on to a dry towel1 and when they are all done1 roll them in the towel for a moment1 then spread them on plates or trays to dry4 ,they must be dried slowly as they color easily1 and the sweet almond flavor is gone when a delicate color only1 is developed4 ,for butter they must be very dry1 really brittle4 ,brazil ,nuts--castanas--cream nuts1 do not require blanching1 as their covering does not seem to be objectionable4 ,they are rich in oil and are most valuable nuts4 ,slice and dry them for grinding4 ,filberts--hazelnuts--cobnuts--,barcelon as1 also may be eaten without blanching1 though they may be heated in the oven 7without browning7 or put into boiling water and much of the brown covering removed4 ,they are at their best unground1 as they do not give an especially agreeable flavor to cooked foods4 ,they may be made into butter4 ,brazil nuts and filberts often agree with those who cannot use ,english walnuts and peanuts4 ,english ,walnuts--,the covering of the ,english walnut is irritating and would better be removed when practicable4 ,this is done by the hot water method1 using a knife instead of the thumb and finger4 ,the unblanched nuts may however1 be used in moderation by nearly every one4 ,butternuts and black walnuts blanch more easily than the ,english walnut4 ,when whole halves of such nuts as hickory nuts1 pecans or ,english walnuts are required1 throw the nuts into boiling water for two or three minutes1 or steam them for three or four minutes1 or wrap them in woolen cloths wrung out of boiling water4 ,crack1 and remove meats at once4 ,do not leave nuts in water long enough to soak the meats4 ,pinenuts come all ready blanched4 ,when they require washing1 pour boiling water over them first1 then cold water4 ,drain1 dry in towels1 then on plates in warm oven4 ,peanuts--ground nuts1 because of their large proportion of oil1 and similarity in other respects to nuts are classed with them1 though they are truly legumes4 ,the ,spanish peanut contains more oil than the ,virginia1 but the flavor of the ,virginia is finer and its large size makes it easier to prepare4 ,the 8,jumbos0 are the cheapest4 ,to blanch ,spanish peanuts the usual way1 heat for some time1 without browning1 in a slow oven1 stirring often4 ,when cool rub between the hands or in a bag to remove the skins4 ,the best way to blow the hulls away after they are removed is to turn the nuts from one pan to another in the wind4 ,spanish peanuts can be obtained all ready blanched from the nut food factories4 ,the ,virginias1 not being so rich in oil must always be blanched the same as almonds4 ,be sure to let them boil well before draining4 ,i prefer to blanch the ,spanish ones that way1 too1 the results are so much more satisfactory4 ,when peanuts are partly dried1 break them apart and remove the germ1 which is disagreeable and unwholesome3 then finish drying4 ,a ,,few ,,suggestive ,,combinations ,for ,using ,nuts in the ,simplest ,ways ,brazil nuts1 filberts or blanched almonds with3-- ,fresh apples1 pears or peaches2 ,dried1 steamed or stewed figs1 raisins1 dates1 prunes1 apple sauce1 baked apples or baked quinces2 ,celery1 lettuce1 cabbage1 tender inside leaves of spinach1 grated raw carrot or turnip2 ,breakfast cereals1 parched or popped corn1 well browned granella1 crackers1 gems1 zwieback1 ,boston brown and other breads2 ,stewed green peas1 string beans1 asparagus1 corn1 greens1 potatoes1 squash1 cauliflower1 all vegetables2 ,pies1 cakes and different desserts when used4 ,nut ,butter ,a good nut butter mill is an excellent thing to have1 but butter can be made with the food cutters found nowadays in almost every home4 ,if the machine has a nut butter attachment1 so much the better2 otherwise the nuts will need to be ground repeatedly until the desired fineness is reached4 ,for almond butter1 blanch and dry the almonds according to directions1 adjust the nut butter cutter1 not too tight1 put two or three nuts into the mill at a time1 and grind4 ,when the almonds are thoroughly dried they will work nicely if the mill is not fed too fast4 ,brazil nuts and filberts need to be very dry for butter4 ,pine nuts are usually dry enough as they come to us4 ,all nuts grind better when first dried4 ,raw peanut butter is a valuable adjunct to cookery4 ,to make1 grind blanched dried nuts2 pack in tins or jars and keep in a dry place4 ,for steamed butter1 put raw butter without water into a double boiler or close covered tins and steam #c-e hours4 ,use without further cooking in recipes calling for raw nut butter4 ,or1 grind dried boiled nuts the same as raw nuts4 ,for immediate use1 boiled nuts may be ground without drying4 ,when roasted nut butter is used1 it should be in small quantities only1 for flavoring soups1 sauces or desserts4 ,my experience is that the best way to roast nuts for butter is to heat them1 after they are blanched and dried1 in a slow oven1 stirring often1 until of a cream or delicate straw color4 ,by this method they are more evenly colored all through4 ,do not salt the butter1 as salt spoils it for use with sweet dried fruits as a confection1 and many prefer it without salt on their bread4 ,the objection to roasted nuts is the same as for browning any oil4 ,raising the oil of the nuts to a temperature high enough to brown it1 decomposes it and develops a poisonous acid4 ,hardly too much can be said of the evil effects of the free use of roasted nut butter4 8,there are many persons who find that roasted peanuts eaten in any quantity are indigestible in the sense of bringing on pain and distress4444 ,sometimes this distress seems to be due to eating peanuts which are roasted until they are very brown40 --,mary ,hinman ,abel1 ,farmers' ,bulletin1 ,no4 #aba1 ,u4,s4 ,department of ,agriculture4 ,nut ,meal ,nut meal is made the same as nut butter except that the nuts are ground fewer times through the finest cutter of the mill1 or once only through the nut butter cutter loosely adjusted4 ,either cooked or raw peanuts may be used1 but a cooked peanut meal is very desirable4 ,the nuts may be cooked1 dried and ground1 or cooked without water1 after grinding1 the same as steamed nut butter4 ,when one has no mill1 meal of many kinds of nuts may be made in the following manner3 ,pound a few at a time in a small strong muslin bag2 sift them through a wire strainer and return the coarse pieces to the bag again with the next portion4 ,be sure that not the smallest particle of shell is left with the meats4 ,a dear friend of mine used to keep jars of different nut meals prepared in this way on hand long before any manufactured ones were on the market4 ,one writer says3 8,the children enjoy cracking the nuts and picking out the meats1 and it is a short task to prepare a cupful40 ,cooked nuts and some raw ones may be rubbed through the colander for meal4 ,nut meals are used for shortening pie crust1 crackers and sticks2 and all except peanut1 are delightful sprinkled over stewed fruits or breakfast foods4 ,nut ,butter for ,bread ,nut butters 7except raw peanut7 may be used on bread as they are ground2 but are usually stirred up with water to an agreeable butter-like consistency1 and salt added4 ,strained tomato may be used instead of water for a change4 ,this is especially nice for sandwiches4 ,with peanut butter made from boiled or steamed nuts it has a flavor similar to cheese4 ,nut butter is more attractive for the table when pressed through a pastry tube in roses on to individual dishes4 ,use a cloth 7not rubber7 pastry bag4 ,while pure nut butter1 if kept in a dry place1 will keep almost indefinitely1 it will sour as quickly as milk after water is added to it4 ,nut ,cream and ,milk ,add water to nut butter until of the desired consistency1 for cream2 then still more1 for milk4 ,almond milk makes a delightful drink and can be used by many who cannot take dairy milk4 ,it may be heated and a trifle of salt added4 ,cocoanut ,milk ,if you have not a cocoanut scraper1 grate fresh cocoanut1 one with milk in it1 or grind it four or five times through the finest cutter of a mill4 ,pour over it an equal bulk or twice its bulk1 of boiling water1 according to the richness of the milk desired or the quality of the cocoanut4 ,stir and mix well and strain through cheese cloth or a wire strainer4 ,add a second quantity of hot water and strain again1 wringing or pressing very dry4 ,throw the fibre away4 ,use cocoanut milk or cream for vegetable or pudding sauces or in almost any way that dairy milk and cream are used4 ,stir before using4 ,to break the nut in halves1 take it in the left hand and strike it with a hammer in a straight line around the center4 ,it may be sawed in two if the cups are desired for use4 ,cocoanut ,butter ,place milk on ice for a few hours when the butter will rise to the top and can be skimmed off4 ,ground or ,grated ,cocoanut ,is delightful on breakfast cereals1 or eaten with bread in place of butter4 ,the brown covering of the meat should first be taken off4 ,shredded ,cocoanut ,put any left-overs of prepared cocoanut on a plate and set in the sun or near the stove to dry4 ,keep in glass jars in a dry place4 ,this unsweetened cocoanut can be used for shortening and in many places where sweet is not desirable4 ,milk and ,rich ,cream of ,raw ,peanuts ,may be prepared the same as cocoanut milk1 except that cold or lukewarm water is used instead of hot4 ,to raw nut meal 7not butter7 add one half more of water than you have of meal4 ,mix and beat well1 strain through a thin cloth1 squeeze as dry as possible4 ,let milk stand in a cool place and a very rich cream will rise which may be used for shortening pie crust1 crackers and sticks1 or in place of dairy cream in other ways4 ,the skimmed milk will be suitable for soups1 stews or gravies4 ,it may be cooked before using if more convenient4 ,the pulp also may be used in soups4 ,it should be thoroughly cooked4 ,nut ,relish ,different nut butters and meals may be combined in varying proportions4 ,for instance1 #b parts ,brazil nuts1 #a part each pine nuts and almonds2 or #a part each ,brazil nuts1 almonds1 pecans1 and pine nuts4 ,dry nuts well and grind all together or combine after grinding4 ,press into tumblers or small tins and stand in cool place4 ,unmold to serve4 ,the relish may be used in combinations suggested for whole nuts1 and it is a great improvement over cheese1 with apple pie4 ,toasted ,almonds ,when blanched almonds are thoroughly dried1 put them into a slow oven and let them come gradually to a delicate cream color1 not brown4 ,these may be served in place of salted almonds4 ,sweetmeats of fruits and nuts will be found among confections4 ,,cooked ,,nut ,,dishes ,nut ,croquettes #a cup chopped nuts 7not too fine71 hickory1 pecan1 pine or butternuts1 or a mixture of two with some almonds if desired2 #b cups boiled rice or hominy1 #a tablespn4 oil or melted butter1 salt1 sage4 ,mix1 shape into rolls about #a in4 in diameter and #b in4 in length4 ,egg and crumb2 bake in quick oven until just heated through and delicately browned1 #h to #aj m4 ,serve plain or with any desired sauce or vegetable4 ,nut ,croquettes ,no4 #b #a cup chopped nuts1 #a cup cooked rice1 any desired seasoning or none1 salt2 mix4 ,sauce-- #b tablespns4 oil cup flour #a-a cup milk #a egg or yolk only or no egg salt ,heat but do not brown the oil1 add half the flour1 then the milk1 and when smooth1 the salt and the remainder of the flour1 and combine with mixed nuts and rice4 ,cool1 shape1 egg1 crumb1 bake4 ,crumb also before dipping in egg the same as ,trumese croquettes1 if necessary4 ,bake only until beginning to crack4 ,serve at once4 ,savory ,nut ,croquettes #a cup stale1 quite dry1 bread crumbs1 cup 7scant7 milk or consomm1 - level teaspn4 powdered leaf sage or winter savory1 cup black walnut or butternut meats1 salt4 ,mix1 shape1 egg1 crumb1 bake4 #a cup chopped mixed nuts may be used and celery salt or no flavoring4 ,hickory nut meats alone1 require no flavoring4 ,nut and ,sweet ,potato ,cutlets #a cup chopped nut meats #b cups chopped boiled sweet potato #a tablespn4 butter #a egg salt ,mix while warm4 ,pack in brick-shaped tin until cold4 ,unmold1 slice1 egg1 crumb or flour4 ,brown in quick oven or on oiled griddle4 ,serve plain or with sauce #af or #ag4 ,baked ,pine ,nuts ,after picking out the pieces of shell1 pour boiling water over #b lbs4 of pine nuts in a fine colander4 ,rinse in cold water and put into the bean pot1 with #b large onions sliced fine1 #a-a cup strained tomato and #b-b teaspns4 salt4 ,heat quite rapidly at first2 boil gently for a half hour1 then simmer slowly in the oven #aj-ab hours or longer4 ,leave just juicy for serving4 ,black ,walnut and ,potato ,mound ,mix #a qt4 nicely seasoned1 well beaten mashed potato1 -#a cup chopped black walnut meats and #b or #c tablespns4 grated onion4 ,pile in rocky mound on baking pan or plate4 ,sprinkle with crumbs or not4 ,bake in quick oven until delicately browned4 ,garnish and serve with sauce #f or #af4 ,nut and ,rice ,roast or ,timbale #a-b cups chopped nuts1 one kind or mixed 7no ,english walnuts unless blanched71 #b cups boiled or steamed rice1 #a-c tablespns4 oil or melted butter1 salt4 ,mix ingredients and put into well oiled timbale mold or individual molds or brick shaped tin4 ,bake covered1 in pan of water -#a hr4 according to size of mold4 ,uncover large mold a short time at the last4 ,let stand a few minutes after removing from oven1 unmold1 and serve with creamed celery or peas or with sauce #af 7cocoanut cream if convenient7 or #cd4 ,loaf may be flavored1 and served with any suitable sauce4 ,loaf of ,nuts #b tablespns4 raw nut butter cup whole peanuts cooked almost tender cup each chopped or ground pecans1 almonds and filberts 7or butternuts1 hazelnuts1 and hickory nuts7 #b cups stale bread crumbs pressed firmly into the cup salt -#a cup water or #a of milk ,the quantity of liquid will depend upon the crumbs and other conditions4 ,put into oiled mold or can1 cover1 steam #c hours4 ,or1 have peanuts cooked tender1 form into oval loaf1 bake on tin in oven1 basting occasionally with butter and water or salted water only4 ,serve with sauce #i1 #aj1 #eg1 #ei1 or #fi4 ,loaf may be served cold in slices1 or dipped in egg1 and crumbed1 and baked as cutlets4 ,other nuts may be substituted for peanuts4 ,one-half cup black walnuts and #a cup cooked peanuts1 chopped1 make a good combination4 ,a delicate flavoring of sage1 savory or onion is not out of place with these4 ,to ,boil ,peanuts ,put blanched1 shelled peanuts into boiling water and boil continuously1 for from #c-e hrs41 or until tender4 7,when the altitude is not great it takes ,virginias #d or #e hours and ,spanish about #c to cook tender74 ,drain1 saving the liquid for soup stock1 and use when boiled peanuts are called for4 ,nut ,soup ,stock ,use the liquid1 well diluted1 poured off from boiled peanuts1 for soups4 ,large quantities may be boiled down to a jelly and kept for a long time in a dry place4 ,if paraffine is poured over the jelly1 it will keep still better4 ,use #a tablespn4 only of this jelly for each quart of soup4 ,peanuts with ,green ,peas ,boil #a cup blanched peanuts #a-b hrs41 drain off the water and save for soup4 ,put fresh water on to the peanuts1 add salt and finish cooking4 ,just before serving add #a pt4 of drained1 canned peas4 ,heat well4 ,add more salt if necessary1 and serve4 ,or1 #a pt4 of fresh green peas may be cooked with the nuts at the last4 ,small new potatoes would be a suitable addition also4 ,peanuts ,baked like ,beans #a lb4 7 qt47 blanched peanuts cup strained tomato -#a tablespn4 browned flour #a-a teaspn4 salt ,mix browned flour1 tomato and salt1 put into bean pot with the nuts and a large quantity of boiling water4 ,boil rapidly hr41 then bake in a slow oven #h-ad hours4 ,add boiling water without stirring1 when necessary4 ,when done the peanuts should be slightly juicy4 ,small dumplings steamed separately1 may be served with baked peanuts sometimes4 ,baked ,peanuts--,lemon ,apples ,pile peanuts in center of platter or chop tray4 ,surround with lemon apples1 garnish with grape leaves and tendrils or with foliage plant leaves4 ,peanuts with ,noodles or ,vermicelli ,cook peanuts in bouillon with bay leaf and onions4 ,just before serving1 add cooked noodles or vermicelli4 ,nut ,chinese ,stew ,use boiled peanuts instead of nutmese and raw nut butter1 and rice 7not too much7 in place of potato1 in ,nut ,irish ,stew4 ,peanut ,gumbo ,simmer sliced or chopped onion in butter2 add #a pt4 stewed okra2 simmer #e-aj m4 ,add #a pt4 strained tomato1 then -#a qt4 of baked or boiled peanuts4 ,turn into a double boiler and add cup boiled rice4 ,heat #ae-bj m4 ,hot ,pot of ,peanuts ,put layers of sliced onion1 sliced potatoes and boiled peanuts into baking dish with salt and a slight sprinkling of sage4 ,cover the top with halved potatoes4 ,stir a little raw nut butter with water and pour over all4 ,cover with a plate or close fitting cover and bake #b hours4 ,remove cover and brown4 ,peanut ,hashes ,cooked peanuts1 chopped very little if any1 may be used in place of trumese with potatoes or rice for hash4 ,bread1 cracker or zwieback crumbs may be substituted for potato or rice4 ,peanut ,german ,chowder #a pt4 cooked peanuts #a large onion #b tablespns4 chopped parsley medium sized bay leaf level teaspn4 thyme #a small carrot #a level tablespn4 browned flour #b level tablespns4 white flour #a pint milk #a pt4 thin nut milk or broth small biscuit of universal dough oil or melted butter ,split biscuit and brown slowly in the oven4 ,slice or chop carrots and onions and mix together2 mix thyme1 broken pieces of bay leaf1 both kinds of flour and salt1 and pour into them gradually1 stirring1 the milk and broth4 ,put a little oil in the bottom of a baking dish1 then layers of the vegetables1 peanuts and twice baked biscuit and pour some of the liquid over4 ,repeat layers1 leaving biscuit on top4 ,pour remaining liquid over all4 ,sprinkle with what remains of the chopped parsley4 ,cover and bake #a-b hrs4 in a moderate oven4 ,uncover and brown on top at last4 ,serve in the dish in which it was baked4 ,with care1 the chowder may be cooked in a kettle by using more oil at the bottom1 standing where the heat is not too intense1 and replenishing with water when necessary4 ,serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired4 ,the flavorings may be varied2 savory and marjoram are sometimes used1 garlic for some tastes1 also a little tomato4 ,the herbs may be omitted entirely4 ,crackers may take the place of biscuit4 ,nut milk only1 may be used4 ,peanut and ,rice ,croquettes #b cups boiled or baked peanuts #b cups boiled rice #a tablespn4 oil sage1 savoury or chopped onion salt ,chop nuts very little if at all4 ,mix all ingredients4 ,shape1 egg1 crumb1 bake4 ,serve plain or with sauce #f1 #dd1 #eg1 or #ge4 ,peanut ,pie ,universal crust of -#a cup of liquid1 #a qt4 of peanuts boiled with salt and a little lemon juice1 drained 7liquid saved for soups and gravies74 ,chopped onion and parsley4 ,sauce-- #e tablespns4 oil and melted butter or all butter #f tablespns4 flour #a qt4 boiling water salt ,mix butter and flour1 pouring boiling water over1 boil up1 add salt1 and half of onion and parsley2 pour into oiled baking dish1 put peanuts in1 sprinkle remainder of onion and parsley over1 cool to lukewarm1 lay crust on1 let rise1 bake4 ,a pastry1 rice or mashed potato crust 7without eggs7 may be used3 if pastry1 put a cup in the center of the pie to support the crust2 with potato crust it would be better to simmer the onion in the oil of the sauce first4 ,peanut ,pie with ,turnip ,crust ,bake or boil peanuts 7leaving quite dry when done7 with sliced onion and a little carrot1 browned flour and a little tomato1 parsley1 salt and celery salt1 a trifle of thyme and garlic if desired4 ,thicken slightly1 turn into baking dish1 cover with mashed turnip1 sprinkle with crumbs and chopped parsley1 dot with butter or oil4 ,bake until top is nicely browned4 ,cups or pastry shells may be used in place of large dish for ,nut ,scallops4 ,peanut ,cheese lb4 peanuts1 boiled1 ground2 #e-e tablespns4 ,nut ,french soup or consomm which has been cooked down thick2 #d eggs1 #a teaspn4 salt1 a trifle of sage if desired4 ,mix all ingredients and put into well oiled porcelain or glass jars 7if glass1 follow directions for cooking trumese in glass71 cover close and steam #a-b hrs4 ,pine ,nut ,cheese lb4 coarse pine nut butter #d tablespns4 thick tomato pulp1 either red or yellow tomatoes #c-d tablespns4 water #a-a teaspns4 salt ,steam #c-d hrs4 ,pine ,nut and ,banana ,cheese lb4 coarse pine nut butter #e tablespns4 banana pulp #a-b tablespns4 water #a level teaspn4 salt ,steam #c-d hrs4 ,fruit and ,nut ,relish #a cup fine chopped nuts--shell barks1 almonds1 pine nuts1 cashews and ,english walnuts or other combinations2 #a cup banana pulp1 teaspn4 salt2 mix all together1 pack in mold1 steam #c hours4 ,serve cold in slices1 with gems1 wafers1 sweet fruits or cakes4 ,nice for travelling lunches4 ,almond ,cheese lb4 blanched almonds #d tablespns4 tomato pulp #b eggs - teaspns4 salt ,cook almonds #e hours2 grind through nut butter cutter1 or press through fine colander2 add other ingredients1 mix well1 steam #a-b hrs4 ,almond ,confection lb4 almond butter level teaspn4 salt #e tablespns4 banana pulp #c tablespns4 water cup fine cut citron #af candied cherries cut fine ,bake #a-b hours 7according to size of loaves7 in slow oven4 ,cherries and citron may be ground through food cutter--finest knife4 cup very finely-cut raisins and cup hickory nut meats1 in pieces1 may be used instead of citron and cherries4 ,nesselrode ,confection--,peanut lb4 raw ,virginia peanut butter #e tablespns4 banana pulp #d tablespns4 water teaspn4 salt #c tablespns4 raisins cut fine with shears #a tablespn4 well washed and dried currants #a tablespn4 fine cut citron #b tablespns4 pieces hickory nut1 black or ,english walnut meats ,mix4 ,bake #a-b hours in very slow1 just warm1 oven1 on pad4 ,,trumese ,many years ago when experimenting with gluten washed from wheat1 the thought came to me that it would be a good thing if it could be combined with nuts1 as the nuts would supply the oil lacking in the gluten4 ,from former experiments ,i knew it would be a difficult problem1 but it was finally solved and has resulted in giving to the world a valuable food product1 which gives me great joy4 ,i give directions 7the results of my own experimenting7 for making this food as perfectly as it can be made in our homes without the aid of special machinery4 ,whether it pays to make it or not depends on the value of our time or whether we can procure similar foods all ready prepared4 7,similar manufactured foods on the market are called 8protose10 8nutfoda0 and 8nut cero01 according to where they are made74 ,a part of the process will be entirely new to many but it is not at all difficult1 and if directions are carefully followed the result will be success and soon the making of a quantity of 8trumese10 as ,i have called it for convenience1 will not be considered a greater task than baking a batch of bread4 ,the first thing of importance in making trumese is securing a good fresh bread flour one that is called a heavy flour1 not a blended or a light flour4 ,a good bread flour will yield about two pounds of gluten to each seven pounds of flour3 but in trying a brand with which you are not familiar1 take -#a lb4 more if you wish to have two pounds of gluten4 ,i give the recipe for two pounds of gluten1 but if you are making trumese for the first time it may be well to take half that quantity4 ,the following suggestions will enable you to substitute measures for weights if you have no scales1 and to calculate the recipe for trumese3 #a scant qt4 of bread flour1 laid lightly in the measure1 equals #a lb4 #a scant qt4 of washed gluten equals #b lbs4 #a scant pt4 of blanched1 dried1 ,virginia peanuts1 before grinding1 equals lb4 #a scant half pt4 of ,virginia butter equals lb4 #a good pt4 blanched1 dried1 ,spanish peanuts1 before grinding1 equals lb4 #a good pt4 of ,spanish butter equals lb4 #a large qt4 of pine nuts equals #a lb4 ,spanish peanuts require #c hours for cooking4 ,virginia peanuts require #d-e hours for cooking4 ,in mixing flour and water1 calculate a little over #a cup of water to each pound of flour1 or #h-i cups for #g lbs4 ,the starch from the first one or two washings of the gluten dough may be used wherever thickening is required2 and for blanc mange1 by adding it to boiling 7sweetened or unsweetened7 milk until of the right consistency to mold2 or1 for starching clothes4 ,it is much better than whole flour for any of these purposes4 ,it may also be used in place of the corn starch in ,corn ,starch ,nutmese4 ,no exact rule can be given for that1 but a trial or two will enable one to calculate the quantity1 and the nutmese is superior to that made with corn starch4 ,make consomms double strength when using them for liquid in trumese4 ,as a rule1 it is better to make trumese plain and season as desired when preparing for the table4 ,if cans containing trumese do not leak1 cook in a kettle of water with something beneath the cans1 otherwise use a steamer4 ,if glass jars are used1 start in cold water and afterwards put into steamer1 if preferring not to leave in kettle4 ,trumese from peanuts is more satisfactory in flavor as well as cheaper1 but to meet all cases ,i give recipes for making it of different kinds of nuts4 ,the general directions will apply to all4 ,trumese #b lbs4 gluten lb4 raw ,virginia peanut butter lb4 ,virginia peanuts cooked #d hrs4 #c teaspns4 salt #b-b cups very strong cereal coffee ,if not sure of a pure cereal coffee use #d teaspns4 browned flour with #b cups of water4 ,steam #f-ab hrs41 or steam #e hrs4 and bake #a hr4 in a very slow oven4 ,the cooked peanuts are boiled and drained and the liquid saved for soups4 ,,to ,,prepare ,,the ,,gluten ,when sifted flour is weighed or measured1 spread about of it on the molding board and put the remainder in a pan4 ,to this add cold water1 stirring1 until you think the dough when kneaded with the flour on the board will be very stiff4 ,stir the soft dough well1 turn it on to the board and knead in the remaining flour4 ,if dough is too soft it will waste in washing1 and if too stiff 7of which there is not much danger7 it will be more difficult to wash4 ,after kneading return the dough to the pan1 cover with cold water 7or with several thicknesses of towel wrung out of cold water7 and let it stand hr4 only4 ,now1 set the pan in the sink with a large fine colander in the dish drainer beside it4 ,let water run from the faucet to nearly fill the pan 7if the water from the faucet is very cold1 have a teakettle of hot water at your right hand to take off the chill7 and work the dough with the hands until the water is thick with starch4 ,pour that through a strainer into some vessel where it can settle1 to be used for any of the purposes mentioned4 ,continue to wash the dough1 draining the water through the colander 7so as to catch any particles of gluten7 into the sink1 until no starch remains in the water4 ,you now have the part of the wheat which gives strength1 the proteid element4 ,put the mass of gluten into a bowl1 cover and let stand in a cold place about an hour 7no longer17 draining occasionally4 ,weigh out the #b lbs4 of gluten1 run it through the food cutter with the finest knife1 add the cooked and raw nuts which have been ground into butter and mixed together with the salt1 and put all through the machine five or six times4 ,if desired very fine1 use the nut butter cutter the last time4 ,now mix with the cereal coffee1 put into oiled cans with close fitting covers and steam4 ,sealed glass jars may be used if it is necessary to keep the trumese for some time1 but it cannot be taken out of them in as good shape4 ,another way to fill the cans is to divide the nut and gluten mixture into equal parts1 put equal parts of the liquid into as many different cans1 and run each part of the mixture through the mill again into the separate cans1 or drop it into the cans in the shreds in which it comes from the mill4 ,this may give a little better fibre4 ,another way of preparing the whole4 ,cut the gluten into pieces with the shears2 mix the cooked and uncooked nuts without grinding2 put a piece of gluten into the mill1 then a few nuts1 grinding1 until all are through4 ,sprinkle salt over the mass and put it through the mill five or six times more1 the last time with the nut butter cutter4 ,this gives a coarser grained trumese1 but is an easier way4 ,a still easier way is to use all cooked nuts1 but the trumese is a little tasteless to eat as it comes from the can4 ,in making it1 use #d teaspns4 of salt and #b cups of liquid only4 ,trumese ,no4 #b ,larger proportion of nuts #a lb4 gluten lb4 raw nuts or butter lb4 cooked nuts or butter #c teaspns4 salt about #a cup cereal coffee ,steam #f-ab hrs41 or steam #e hrs4 and bake #a hr4 ,when baked #a hr41 use about #a cup cereal coffee4 ,red ,kidney ,bean ,trumese #a lb4 gluten lb4 raw nut butter lb4 7#a cup7 red kidney beans #c-d teaspns4 salt #g tablespns4 7large half cup7 cereal coffee ,cook beans until tender and dry1 rub through colander1 combine with other ingredients and finish as for nut trumese4 ,pine ,nut ,trumese #a lb4 gluten #a lb4 pine nuts1 raw #c teaspns4 salt #c-d teaspns4 browned flour about #b cups water or cereal coffee and no browned flour ,almond ,trumese #a lb4 gluten #a lb4 almonds1 raw1 blanched #b-c teaspns4 salt #b cups water1 scant ,with both ,almond and ,pine ,nut trumese it is better to grind the gluten and nuts together first4 ,english ,walnut ,trumese #a lb4 gluten #a lb4 ,english walnut butter #b teaspns4 salt #a-a cup water ,brazil ,nut ,trumese #a lb4 gluten #a lb4 ,brazil nut butter #b-c teaspns4 salt about #b cups cereal coffee ,cashew ,nut ,trumese #a lb4 gluten #a lb4 cashew nuts1 ground #c teaspns4 salt about #b cups cereal coffee ,a little sage or savory if desired ,,trumese ,,dishes ,trumese may be cut down the center1 if loaf is round1 laid on its flat surface1 sliced and served with celery1 olives1 apples1 salt and oil1 oil and lemon juice2 ,chili1 chutney1 apple or gooseberry sauce or jelly4 ,when serving trumese to any one for the first time1 prepare it in some of the hot ways1 either broiled with a nice sauce1 or in cutlets or pie perhaps1 since many people would not be favorably impressed with it cold1 until their taste had been educated to it4 8,taste is a matter of education40 ,we naturally like what we have been accustomed to4 ,trumese ,salad ,entre4 ,better than ,sardines #a tablespn4 chopped parsley tablespn4 chopped onion -#a teaspn4 salt -#a teaspn4 celery salt cup olive oil cup lemon juice ,mix dry ingredients1 add oil1 then lemon juice slowly1 stirring4 ,pour this over #a lb4 of trumese which has been cut in suitable shapes and laid in a flat pan4 ,let stand #b hrs4 or longer4 ,serve on lettuce leaves or with garnish of tomato and lemon4 ,broiled ,trumese ,lay slices of trumese on a well oiled hot1 not burned1 griddle and brown delicately on both sides4 ,or1 brush lightly with oil1 lay in a shallow pan and put into a hot oven4 ,or1 broil in a wire broiler over coals or over or under a gas blaze4 ,serve with sauce #f1 #ab1 #af1 #ag1 #ea1 #ed1 #eg1 or #gc or with almost any of the meat and vegetable sauces2 with apple sauce1 baked apples1 lemon apples or jelly2 with green peas1 string beans1 creamed corn or any creamed vegetables2 with cabbage or celery in tomato or with stewed onions4 ,it may also be served on or around a mound of boiled rice with lentil or brown gravy1 or with pilau or mashed ,irish or sweet potatoes4 ,trumese--,jelly ,sauce ,add jelly or jelly and lemon juice to melted butter in a sauce pan and when hot dip slices of broiled trumese in the sauce1 lay them on a platter and pour sauce over4 ,trumese and ,italian ,sauce on ,biscuit or ,dumplings ,lay steamed dumplings or split biscuit on platter1 pour hot sauce over and cover or surround with slices of broiled trumese4 ,trumese with ,poached ,egg ,broil round slices of trumese and serve with a nicely poached egg on each slice4 ,do not forget the parsley garnish4 ,the trumese and soft poached egg make a delightful combination4 ,cream sauce poured over the slices of trumese before the eggs are put on makes a very rich dish4 ,trumese and ,eggs ,mix nut butter smooth with water or tomato1 add chopped ripe olives4 ,spread round slices of broiled trumese with the mixture1 just warm in oven and slide a nicely poached egg on to each4 ,trumese with ,mushrooms ,lay slices of broiled trumese on platter with crisp toast points surrounding4 ,place broiled mushrooms on trumese1 pour hot 7not browned7 melted butter over and serve4 ,trumese la ,mode ,cook together chopped onion and carrot and fine sliced celery1 drain and spread over slices of broiled trumese which have been laid on an agate baking pan4 ,add a little fresh or stewed tomato1 a trifle of fresh or powdered thyme and a very little chopped fresh mint4 ,sprinkle with chopped parsley4 ,mix salt1 a little celery salt1 browned flour1 butter or oil and hot water and pour over all4 ,bake in a slow oven1 covered part of the time4 ,in serving1 lay trumese carefully on platter1 cover with vegetables remaining in pan and pour liquid1 if any1 over4 ,parsley and sliced carrots make an appropriate garnish1 but the dish is well garnished of itself4 ,a whole brick-shaped loaf1 or halves of round loaves laid the flat side down in a pan1 may be used instead of slices of trumese4 ,vegetables may be put under as well as over the trumese4 ,the following combinations may be substituted for the one given3 ,chopped raw carrots and onion1 thyme1 bay leaf1 browned flour1 butter and oil and consomm4 ,bake1 covered most of the time1 when the raw vegetables are used4 ,a gravy of nut butter1 tomato and water1 thickened1 may be used instead of the consomm4 ,celery1 carrots1 turnips1 onions1 bay leaf1 parsley1 salt1 browned and white flour1 oil or butter1 water4 ,onion1 tomato1 garlic1 parsley1 butter or oil1 browned flour1 salt1 water4 ,this sauce may be thickened a little and the whole served on boiled rice1 the ,mexican way4 ,trumese in ,tomato ,this is one of the most satisfying preparations and is just as good cold as warm4 ,pour enough slightly salted1 strained or unstrained stewed tomato over the bottom of a granite pan to cover it well4 ,lay in4 slices of trumese in the tomato and heat all in a moderate oven until the trumese has absorbed the tomato and is well dried4 ,if too moist1 the character is not developed4 ,the pulp in the pan is all the sauce that is required4 ,ripe olives are an excellent accompaniment4 ,trumese with ,onions ,lay slices of broiled trumese in baking pan1 cover with sliced onions and sprinkle with salt mixed with browned flour4 ,pour a little oil1 melted butter or nut cream over4 ,add a little water when necessary4 ,cover and bake until onions are tender4 ,remove cover at the last4 ,make gravy of the remains in the pan after trumese is removed by adding water and thickening4 ,strain into a bowl or over trumese4 ,may serve on boiled rice4 ,spanish ,trumese ,cover 8,trumese with ,onions0 with stewed1 or raw sliced1 tomatoes about hour before it is done and make gravy the same4 ,trumese ,smothered with ,bananas ,cover slices of broiled trumese with sliced bananas1 sprinkle lightly with salt1 pour a little lemon juice over and bake until bananas are soft4 ,serve hot or cold4 ,trumese ,baked with ,onion ,dressing ,place layers of broiled trumese in a pan with a little water1 cover with a dressing made in the proportion of #b cups bread crumbs1 #b chopped onions1 #a level tablespn4 butter or oil and #b beaten eggs4 ,bake1 covered1 hour1 uncover and brown on top grate4 ,make gravy in pan by adding consomm and thickening1 after the trumese and dressing are removed4 ,or1 lay slices of stale bread over trumese1 cover with sliced onions and a little oil1 sprinkle with salt and bake #a hour covered4 ,trumese ,cutlets ,dip slices of trumese in egg beaten with salt and water1 #a teaspn4 of water to each egg4 ,roll in fine zwieback1 cracker or bread crumbs4 ,brown in hot oven4 ,serve at once1 plain or with any desired sauce4 ,the yolk or white of egg only with salt and a teaspoon of water may be used4 ,sometimes1 substitute lemon juice for water with the yolk4 ,again1 stir #b level tablespns4 raw nut butter with #a-b tablespns4 of water and add to #a egg with salt and chopped onion or any desired flavoring4 #a-a tablespn4 cream to an egg makes a rich dipping mixture4 ,lemon ,rings--,parsley ,butter ,cream butter1 add finely-chopped parsley and place paste in pyramids in the center of thick slices of lemon2 serve with plain cutlets4 ,paste to be spread on hot cutlet and lemon squeezed over by each individual4 ,many enjoy a mince of green onions and garlic in the parsley butter4 ,imperial ,cutlets ,dip trumese in batter of #a egg1 #a level tablespn4 thick tomato pulp1 a little grated onion1 browned flour and salt2 then in crumbs4 ,bake and serve with string beans or greens4 ,savory ,cutlets--,mashed ,potato ,use salt1 a trifle of sage and #a tablespn4 grated or chopped onion 7no water7 with the egg4 ,crumb2 bake1 and serve on or around mound of mashed potato with drawn butter4 ,batter ,cutlets ,batter-- #b tablespns4 oil #c-d tablespns4 flour #a cup boiling water #b eggs stale bread crumbs salt ,heat but do not brown oil in sauce pan1 stir in flour1 add water1 stirring smooth4 ,remove from fire1 add eggs and salt and a few bread crumbs4 ,broil slices of trumese on one side1 turn and drop a small spoonful of the batter on each4 ,when broiled on the other side1 turn again1 leaving the batter next to the griddle and drop another spoonful on the trumese1 turning again when the first batter is delicately browned4 ,serve 7without sauce7 as soon as second side is browned4 ,or1 drop spoonfuls of batter on a hot1 well oiled baking pan1 lay slices of broiled trumese on each and spread another spoonful of batter on top of each slice2 bake in a quick oven4 ,green ,corn ,cutlets ,batter-- #b tablespns4 oil or butter #c tablespns4 flour cup boiling water - cup grated or ground green corn #a teaspn4 sugar if corn is old #c tablespns4 dry or toasted bread crumbs #a egg ,cook batter and use with trumese the same as batter cutlets4 ,batter ,no4 #b #a pt4 grated corn 7if canned1 grind through food cutter71 #b eggs1 with dry or toasted bread crumbs to make a batter thick enough to bake well1 salt4 ,if corn is dry1 add a little milk or cream2 if very moist1 add oil or butter only4 ,use with trumese the same as batter cutlets4 ,ragout 7,stew7 of ,trumese ,thicken bouillon or consomm to the consistency of thin cream4 ,add trumese cut into dice and simmer for #bj m4 or longer4 ,serve plain in tureen1 or on toast1 or in rice or mashed potato border4 ,when noodles1 or macaroni in any form are to be added to the stew1 simmer a bay leaf and more onion in the bouillon before thickening2 garlic also if liked4 ,one day we added some water drained from spinach to consomm1 thickened it and added a little cream1 the trumese and some nutmese1 and we had a choice combination4 ,ragout of ,trumese ,no4 #b ,trumese2 onion1 garlic1 browned flour1 tomato1 bay leaf2 juniper berries crushed1 one teaspoon to a quart of stew4 ,stewed ,hashed ,trumese ,simmer hashed trumese in bouillon or consomm until just moist4 ,serve on toast1 thin crackers or rice3 or put trumese into cream sauce and serve on toast with or without a poached egg on each slice of toast4 ,trumese for ,luncheon or ,second ,course #a pt4 trumese in dice #b level tablespns4 butter #b level tablespns4 flour cup milk salt cup cream #b hard boiled eggs #a tablespn4 orange juice flavored with rind of orange -#a teaspn4 vanilla ,rub butter and flour together over the fire1 add milk and salt4 ,rub the yolks of the eggs to a paste with the cream and stir into the sauce1 then add trumese and sliced whites of eggs4 ,heat to just boiling1 remove from fire1 stir in quickly the flavored orange juice and vanilla and serve at once4 cup mushrooms may be added with the trumese4 ,in that case1 the mushroom liquor may form a part of the liquid instead of the whole half cup of milk4 ,trumese with ,truffles and ,mushrooms #b tablespns4 butter #c tablespns4 flour #a pt4 hot milk #a teaspn4 grated onion #b truffles #b mushrooms yolks of #b eggs rings of green onion tops or shreds of lettuce - teaspn4 celery salt salt ,melt butter in saucepan1 add flour and milk1 stirring until smooth4 ,add the onion and yolks of eggs1 then truffles and mushrooms which have been cut into small pieces and simmered 7without browning7 in butter1 then the onion tops or shreds of lettuce and the celery salt4 ,let all come nearly to the boiling point and serve over broiled trumese without delay4 ,trumese and ,mushrooms la ,crme #a lb4 trumese #a can 7#a cup7 mushrooms zwieback1 cracker crumbs or granella #c-d tablespns4 oil #b tablespns4 chopped onion #d-e tablespns4 flour cup water cup cream teaspn4 salt ,simmer onion 7without browning7 in oil1 add flour1 water1 cream and salt4 ,when smooth1 remove at once from fire and mix in lightly the mushrooms in halves or quarters and the trumese in small dice4 ,put into scallop dish1 or pile in the center of shells4 ,sprinkle lightly with crumbs or granella and bake in a quick oven until a delicate brown and just heated through4 ,when shells are used they should be set in a dripping pan and baked on top grate of oven4 ,they must not bake too long4 ,if the shells are the large silver ones1 they can be prettily garnished4 ,serve on small plates1 with delicate unfermented bread and celery if desired4 ,small patty pan shells of pie paste may be used4 ,when this dish was served at a diplomatic dinner in ,washington1 one of the guests pronounced it 8sweetbreads0 and could not be convinced to the contrary4 ,trumese and ,celery la ,crme--,substitute #a cup 7#a pt4 before cooking7 stewed celery for the mushrooms2 or for ,trumese and ,macaroni la ,crme--,use #a cup small macaroni which has been cooked with a little garlic in the water2 or for ,trumese and ,oyster ,plant la ,crme--,take #a cup cooked oyster plant1 and use the liquor in which it was cooked in place of water for the sauce4 ,trumese en ,casserole #a qt4 onions1 sliced or quartered #a pt4 turnip diced #a pt4 carrots1 quartered and sliced -#a pt4 celery1 sliced #c tablespns4 raw nut butter or meal cup tomatoes #a cup water #a-b teaspns4 browned flour #b-c teaspns4 salt #a bay leaf in small pieces slices of broiled trumese ,put vegetables in pudding dish in order given1 with a piece of bay leaf occasionally4 ,mix butter1 browned flour1 salt1 tomatoes and hot water and pour over them4 ,lay slices of broiled trumese over all2 cover and bake in a rather hot oven #a-a hour4 ,sprinkle with chopped parsley4 ,set dish on large plate or tray1 pin folded napkin around and send to table4 ,if preferred1 thicken liquor slightly before pouring it over the vegetables1 and bake #ae m4 longer4 ,trumese ,pie ,sprinkle fine chopped onion and parsley in baking dish and lay in slices of trumese 7part nutmese if desired74 ,repeat the same until about #a lb4 of trumese has been used4 ,sprinkle last with onion and parsley4 ,sauce--,rub together #e tablespns4 oil or melted butter and #e or #f tablespns4 of flour4 ,add #a qt4 of boiling water1 boil up1 add salt and pour over trumese4 ,when cool enough1 cover with biscuit of universal crust4 ,cover and let stand in a warm place until crust is very light1 then bake in a moderate oven about of an hour4 ,cover with paper or asbestos sheet if the crust becomes brown before baking is finished4 ,it is well to have some extra sauce to serve with the pie4 ,this dish is a general favorite4 ,finely-sliced celery or #a teaspn4 of celery salt or teaspn4 of sage may be substituted for the onion4 ,rice and ,trumese ,pie ,boil #a cup of rice in salted water4 ,when done add cup of milk2 spread over above pie instead of universal crust and bake at once1 covered most of the time4 ,use the #f tablespns4 of flour in making sauce for rice crust4 ,nicely seasoned1 not too moist mashed potato1 without egg1 may be used for crust4 ,a little chopped parsley mixed with the potato makes it more attractive4 ,a pastry crust not quite so rich as for fruit pies is nice also2 put a small cup or mold in the center of the dish to hold it up4 ,savory ,sauce or ,vegetable ,gravy may be poured over chopped or sliced trumese1 and a nicely seasoned stuffing used for the crust1 for a different pie4 ,slices of hard boiled eggs may be combined with trumese4 ,all ,ready ,crusts ,when keeping house ,i nearly always have on hand crusts1 either raised or pastry1 baked on tins about the size of my pudding dish1 so that ,i can lay them over the top of pie fillings or a nicely seasoned stew and just heat them through in the oven4 ,small pastry crusts1 the size of individual dishes1 are very convenient sometimes4 ,trumese ,shortcake--,italian ,sauce ,add trumese in small dice to hot ,italian sauce2 heat to boiling and pour over split hot shortcake crust1 in two layers4 ,serve shortcake on chop tray or platter1 suitably garnished4 ,cream of mushroom or ,boundary ,castle sauce may be used the same4 ,trumese ,scallop with ,cracker ,crumbs ,sprinkle cracker crumbs in bottom of dish with chopped onion and the least bit of powdered sage4 ,pour a little sauce ,no4 #da over and cover with a thin layer of minced trumese4 ,continue these layers1 pour a larger quantity of sauce over the last layer of trumese1 then sprinkle with crumbs1 dot with butter and bake till well heated through and delicately browned over the top4 ,onion and sage may be omitted4 ,zwieback crumbs may be used instead of cracker1 and sauce ,no4 #h or #df in place of #da for other scalloped dishes4 ,trumese ,pot ,pie ,well oil the inside of a kettle4 ,place in it the filling and crust for trumese pie1 making the sauce with #a or #b tablespns4 less of flour4 ,when crust is light1 set the kettle covered tight1 over a moderate fire1 and when it comes to the boiling point let it just simmer for #cj-ce m4 without removing the cover4 ,it may be necessary to very carefully place an asbestos pad under the kettle during the latter part of the cooking4 ,serve with dumplings around edge of platter1 and trumese with gravy in center4 ,the dumplings may be steamed on a pie pan 7perforated if convenient7 and laid over the filling which has been baked in a pudding dish as for trumese pie4 ,a nicely seasoned trumese stew may be served with a border of small steamed dumplings1 and other varieties of pot pie may be made according to taste and convenience4 ,trumese ,boiled ,dinner--,new ,england ,style ,raw nut butter1 a little browned flour and tomato1 salt1 carrots in #a-b in4 lengths1 according to thickness1 turnips in sections or thick slices1 cabbage in quarters or eighths according to size1 #a beet 7white if possible71 pared and cut into four pieces1 onions1 whole1 cut at right angles of the way up from the root end1 potatoes pared and cut into equal sizes1 winter squash in large pieces1 pared1 slices of broiled trumese1 parsley4 ,oil the bottom of the kettle4 ,mix in it the nut butter1 browned flour1 salt and tomato1 adding as much boiling water as necessary to cook the dinner4 ,when the liquid is boiling put in the cabbage1 carrots1 turnips and beet4 ,in about an hour1 add the onions2 then in of an hour the potatoes1 with the squash laid inside down over the whole4 ,when all are done1 if you have a very large platter1 lay pieces of squash around the edge with cabbage overlapping and the other vegetables in the center1 with slices of broiled trumese around and sprays of parsley for garnish4 ,the liquid remaining in the kettle1 with a little water added if necessary1 may be strained and served as gravy for the vegetables4 ,the more nearly dry the vegetables can cook without scorching the better1 but do not let them scorch4 ,the squash need not be used1 but it would not be a boiled dinner to a ,new ,englander without it4 ,steamed dumplings may be served with the dinner4 ,timbales of ,rice--,trumese ,stuffing ,line a well oiled mold -#a inch deep 7according to size of mold7 with hot cooked rice4 ,fill nearly to top with mixture of ,elsa's roll1 spread rice over top4 ,cover with oiled lid and steam - of an hour4 ,serve with sauce #h1 #ab1 #cf or #dh1 or any desired sauce4 ,hot hominy grits 7which have been cooked #b-c hrs4 in double boiler in proportion of #a cup of grits to #c of water7 may be used in place of rice2 also cold boiled macaroni chopped fine1 with #a egg added to each pint of macaroni4 ,trumese ,timbale--,boundary ,castle ,sauce #a cup stale 7or #a good cup dry7 bread crumbs #a cup hot water lb4 trumese cup raw nut butter teaspn4 powdered bay leaf teaspn4 powdered sage - teaspn4 salt #b eggs ,the nut butter may be omitted and #b cups of stale 7#a dry7 crumbs used4 ,use the crust as well as the center of the loaf of bread4 ,soak crumbs in the water until soft1 then stir over the fire until smooth and dry enough to leave the sides of the pan4 ,remove from the fire1 add trumese chopped fine1 bay leaf1 sage1 salt1 nut butter and yolks of eggs4 ,beat until well mixed and if convenient rub through a fine colander1 then add the whites of the eggs beaten a little4 ,press into a well oiled mold1 which may have been garnished with truffles1 and steam #a hour4 ,let stand a moment after taking from the steamer1 then invert upon the center of the platter4 ,serve with ,boundary ,castle sauce1 which is the crowning feature of the dish4 ,the timbales may be made in a round mold1 or in individual molds and served on a chop tray4 ,omit herbs if preferred4 ,if truffles are used for garnishing1 the cuttings may be chopped and added to the loaf4 ,trumese and ,rice ,timbale1 ,roast or ,loaf ,this is one of the simplest and most convenient preparations1 and is as delicious as it is convenient4 #b cups minced trumese #b cups boiled or steamed rice - cup of oil or melted butter salt ,mix the ingredients thoroughly and put into a timbale mold or brick shaped bread tin1 a covered can1 or individual molds2 steam1 or bake in pan of water 7covered until the last7 -#a hour according to size of loaf4 ,serve with creamed celery1 peas1 some of the mushroom sauces1 a plain cream or any desired sauce4 ,rice ,timbale--,trumese and ,asparagus ,tips ,partly fill buttered timbale mold1 round or oblong1 with hot1 nicely cooked rice4 ,unmold on to tray or platter1 surround with slices of broiled trumese standing against the sides of the mold4 ,pour a little drawn butter around on the dish1 and lay clusters of cooked asparagus tips around the edge4 ,serve with plenty of the sauce4 ,sauce may be flavored with onion and parsley4 ,elsa's ,roll of ,trumese #c pts4 minced trumese #b eggs #a cup cracker dust or granella cup milk salt ,shape into a large roll2 bake hour1 basting occasionally with oil or butter1 and water4 ,serve with any desired sauce or accompaniment4 ,cannelon of ,trumese #a pt4 minced trumese 7or part nutmese7 #a tablespn4 butter or oil #a-c teaspns4 chopped onion #a teaspn4 chopped parsley salt ,form into roll1 cover with pastry crust1 fastening well at the ends1 and bake in moderate oven #bj-cj m4 ,serve with #af1 #cd or any desired sauce4 ,shelled whole hard boiled eggs may be put into the center of the roll for a novelty1 when desired4 ,trumese ,rissoles1 ,pasties or ,turnovers ,cut pastry crust into circles the size of a large saucer or small plate4 ,lay a spoonful of the filling of ,cannelon of ,trumese on one side of each2 fold the other side over 7after moistening edges7 like a turnover4 ,bake4 ,nice for travelling lunches4 ,trumese ,souffl #a pt4 chopped or ground trumese #a cup milk #b tablespns4 flour #a tablespn4 butter #d eggs #a teaspn4 salt ,stir flour smooth with part of the milk1 heat the remainder to boiling1 add flour and cook until thickened4 ,remove from fire and add butter1 trumese1 salt and beaten yolks of eggs2 then chop in the stiffly-beaten whites4 ,put into baking dish1 custard cups or molds4 ,set into pan of hot water and bake 7covered part of the time with oiled paper7 in slow oven #bj-cj m41 or until firm in the center4 nutmese may be used4 ,trumese ,croquettes lb4 trumese teaspn4 celery salt1 or #a tablespn4 fine cut celery #a tablespn4 grated onion teaspn4 powdered sage #b teaspns4 chopped parsley ,chop trumese fine1 mix with other ingredients1 stand in cool place until sauce is made4 ,sauce-- #b tablespns4 oil cup browned flour ,no4 #a cup white flour #b tablespns4 grated onion #a teaspn4 browned flour ,no4 #c cup strained tomato #a teaspn4 salt ,mix onion1 browned flour ,no4 #c1 salt and tomato in pint measure1 fill the measure with boiling water4 ,heat the oil1 rub half the flour into it1 add the boiling liquid1 and when smooth1 add the remainder of the flour1 stirring well2 cook thoroughly over a slow fire4 ,remove from fire1 chop in lightly the trumese mixture and cool4 ,when cold1 shape into rolls about three inches long and #a inch in diameter1 roll in fine toasted bread or cracker crumbs1 dip in beaten egg and roll again in crumbs4 ,bake in quick oven #aj m41 or until croquettes begin to crack a little and are a delicate brown4 ,if baked too long1 or if they stand long after baking they will lose their shape4 ,serve plain1 or with mushroom sauce1 or jelly1 or jellied cranberries1 or with peas creamed1 or seasoned with butter and salt only4 ,well made croquettes require no sauce4 ,i sometimes plan to have creamed potatoes with trumese croquettes4 ,this quantity will make twelve croquettes4 ,they may be shaped into cones if preferred4 ,in making more than once the recipe1 use a little extra flour1 as the evaporation is less in proportion4 ,one secret of success with croquettes is to have the mixture as soft as possible to shape4 ,in shaping1 drop the soft mixture on to the crumbs by spoonfuls1 lift carefully from beneath 7so as not to get any of the crumbs inside the croquettes71 and shape deftly with the fingers2 then roll in the crumbs1 taking care that the ends are well covered4 ,drop from one hand to the other to remove the loose crumbs and lay croquettes on a plate or board until all are crumbed the first time4 7,with some mixtures1 the fingers may be dipped in oil and the croquettes shaped neatly before putting into the crumbs74 ,for dipping1 have eggs beaten slightly with salt and water1 #a teaspn4 of water to each egg4 ,dip the croquettes into the mixture with the left hand only1 see that the ends are moistened with the egg1 drop on to a flat dish of crumbs1 with the right hand roll them until they are well covered1 and lay on to the pans in which they are to be baked4 ,all ready croquettes may be kept in a cold place for a day or two before baking when necessary4 ,trumese ,croquettes ,no4 #b ,chop or grind trumese to make -#a qt4 ,add #a-b teaspns4 salt1 #b tablespns4 each chopped parsley and grated onion4 ,fine cut celery may be used instead of onion4 ,sauce--,rub to a smooth paste #e tablespns4 of flour and #b-c of butter or oil4 ,pour #a pt4 of boiling milk over slowly1 stirring4 ,boil well1 add trumese1 mix1 cool4 ,when cold1 form into croquettes1 dip in egg1 roll in crumbs1 bake4 ,brother ,barnett's ,savory ,trumese and ,rice ,croquettes ,use recipe for ,trumese and ,rice ,timbale1 p4 #agj4 ,flavor with sage or winter savory1 shape into croquettes1 bake4 ,serve with sauce #d1 #i1 #ab1 #dd or #ed4 ,you will be surprised to see how nice these are4 ,cooked hominy grits or chopped boiled macaroni may be used in place of rice4 ,russian ,croquettes ,cover small rolls of ,elsa's roll1 p4 #aga1 or of filling for cannelon of trumese1 p4 #aga1 with pastry crust4 ,bake4 ,serve with eighths of red apples1 sections of orange or with baked bananas1 or with any suitable sauce or vegetable4 ,trumese and ,potato ,hash ,put trumese and double the quantity of cold potatoes 7those cooked in their jackets until nearly tender being ideal7 through food cutter1 using next to the coarsest cutter4 7,if chopping by hand1 be sure not to chop too fine1 especially the potatoes47 ,mix carefully4 ,simmer without browning1 chopped onion in oil4 ,add the mixed trumese and potato1 pour consomm or nicely seasoned gravy over and set in the oven to heat1 and brown over the top4 ,if obliged to finish on top of the stove1 set back1 on an asbestos pad1 and heat slowly1 covered4 ,the onion may be mixed with the trumese and potato1 all put into a baking dish1 nut butter stirred to a cream with consomm poured over and the hash baked for -#a hour4 ,finely-sliced celery1 celery salt1 or any of the sweet herbs1 powdered1 may be substituted for the onion4 ,sage may be used occasionally with the onion4 ,trumese and ,rice ,hash ,use boiled or steamed rice in place of potato in the preceding recipe4 ,,nutmese lb4 ,virginia peanuts1 raw #a lb4 ,virginia peanuts1 cooked #b teaspns4 salt cup water ,grind both cooked and raw nuts into butter1 add salt and water1 mix well1 put into oiled tins4 ,steam #e hrs4 or bake #a hr4 in slow oven on asbestos pad4 ,may cook in sealed glass jars1 following directions p4 #aef1 for trumese in glass jars4 ,use a trifle less water for ,spanish peanuts4 ,cereal coffee or consomm may be used in place of water4 ,all ready prepared foods similar to nutmese are variously named 8nuttolene01 8nutmete01 8nutcysa0 and 8nut loaf10 according to where they are made4 ,tomato ,nutmese lb4 ,virginia peanuts1 raw #a lb4 ,virginia peanuts1 cooked #b teaspns4 salt #e-e tablespns4 thick tomato pulp 7strained tomato cooked down7 ,cook same as nutmese1 having oven very slow in baking4 ,cornstarch ,nutmese ,the following recipe makes a very palatable preparation for those who can use the starch2 but meat substitutes should be made without starch4 #c cups raw ,spanish nut meal1 or coarse butter #a cup cornstarch #c-c teaspns4 salt #a cup cold water #c cups boiling water ,stir dry ingredients with the cold water1 then add the boiling water gradually1 stirring4 ,cook the same as nutmese4 ,use a little more water with ,virginia nuts4 ,see suggestion p4 #aee1 for using starch washed out of gluten dough1 in place of corn starch4 ,,nutmese ,,dishes ,nutmese of nuts only1 is suitable to serve with breads of all kinds instead of butter4 ,it takes the place of cheese nicely with apple pie and may be served sliced1 with ,chili1 apple1 grape and different fruit sauces or with jelly4 ,nutmese ,cottage ,cheese ,take the broken pieces of nutmese left from slicing1 press them through a wire strainer1 add salt and enough lemon juice to give the slight tartness of cottage cheese4 ,use plenty of salt and not too much lemon juice4 ,mix well and press through the strainer again4 ,shape into balls and roll in chopped parsley4 ,carefully ,broiled ,nutmese may be served with creamed parsnips or celery on toast1 or with mint sauce1 tomato and tomato cream sauce1 and nearly all the sauces and vegetables with which trumese is served4 ,it is especially nice with green peas4 ,tomato ,nutmese and ,eggs ,lay inch slices of broiled tomato nutmese on thin pieces of toast of the same shape and place a soft poached egg on each4 ,garnish with parsley4 ,use soft scrambled eggs instead of poached sometimes4 ,nutmese and ,rice with ,peas ,sauce ,add chopped parsley and cooked green peas to tomato cream sauce which has been flavored with onion1 and pour sauce over a low1 rocky mound of rice surrounded by broiled nutmese4 ,nutmese with ,baked ,beans ,score nutmese of the desired shape1 on one side4 ,broil the scored side carefully and set in the oven to just warm through4 ,place in center of platter1 pile baked beans around and garnish with parsley and lemon4 ,nutmese made in an oblong1 square-cornered tin would be very suitable in shape4 ,string beans which have been cooked whole with raw nut butter in the water may be used in place of baked beans1 and ,french dressing or ,sauce ,amricaine poured over4 ,nutmese ,cutlets are made the same as trumese cutlets1 p4 #afb1 except that nutmese cutlets are better with granella than with bread crumbs4 ,nut ,irish ,stew--a universal favorite ,in #b qts4 of salted water to which have been added #d or #e tablespns4 of raw nut butter1 cook from #d-f large onions sliced thin1 and #c pts4 to #b qts4 of potato cut into irregular pieces about an inch in diameter4 ,when the potatoes have cooked enough to give a little consistency to the stew1 drop in pieces of nutmese in strips about #a in4 long and in4 thick4 ,heat without stirring4 ,serve4 ,nutmese in ,cream of ,tomato ,sauce makes a delightful stew4 ,it may be served alone1 on toast1 in rice border1 or in mashed bean border4 ,cut nutmese into dice and add to sauce just long enough before serving to heat through4 ,do not stir4 ,add nutmese to ,cream of ,spinach soup when you have some left over and you have an enjoyable meat dish with very little trouble4 ,nutmese and ,green ,peas with ,new ,potatoes ,serve in cream or drawn butter sauce4 ,old potatoes cut in small pieces may be used4 ,nutmese la ,crme lb4 nutmese #c hard boiled eggs ,break nutmese into irregular pieces with a fork and mix it with the eggs1 chopped coarse and teaspn4 salt4 ,sauce-- cup oil or melted butter - cup chopped onion cup flour water to leave stiff1 about #a pt4 #a egg1 or the yolk only #a teaspn4 chopped parsley salt ,add onion to hot oil and simmer slowly without browning1 for #aj m4 ,add flour1 rub smooth1 pour on hot water1 stir until smooth and well cooked4 ,remove from fire1 add parsley1 salt and beaten egg4 ,put sauce1 and nutmese with eggs1 into pudding dish1 in layers1 with sauce on top4 ,sprinkle with crumbs1 corn meal or browned flour ,no4 #a4 ,bake in moderate oven until bubbling all through and delicately browned on top4 ,we sometimes use a little garlic1 and sometimes a little cream with a very little strained tomato in the sauce4 ,another is made with the following sauce and finished the same as the preceding3 ,sauce ,no4 #b--,rub cup pastry flour smooth with water2 pour it gradually into #a pt4 of boiling milk1 stirring until smooth4 ,pour this over #b beaten eggs or yolks only4 ,add #a teaspn4 each chopped onion and parsley1 and -#a teaspn4 salt4 ,the sauce must be very stiff or the character of the dish is spoiled4 ,a tablespn4 of butter may be added when the sauce is taken from the fire1 if desired richer4 ,nutmese and ,oyster ,plant in ,shells ,use nutmese and oyster plant in place of trumese and mushrooms1 in ,trumese and ,mushrooms la ,crme1 and the liquor in which the oyster plant was cooked instead of water in the sauce4 ,scallop of ,nutmese and ,tomato ,layers of crumbs1 thin slices of nutmese and tomato sauce or tomato cream sauce1 or slices of tomato and a thick cream sauce2 have sauce on top1 sprinkle with crumbs1 bake4 ,use chopped or grated onion with tomato if desired4 ,sauce ,imperial may be used4 ,nutmese and ,corn ,place nicely seasoned1 canned or grated fresh corn in layers with dice or small pieces of nutmese4 ,sprinkle with cracker dust or browned flour ,no4 #a4 ,heat in moderate oven4 ,this simple dish is very pleasing4 ,nutmese ,pie with ,potato ,crust ,prepare nutmese pie the same as trumese pie1 p4 #afg4 ,cover with nicely seasoned mashed potato4 ,pour a little cream1 oil or melted butter over and bake until top is delicately browned4 ,sprinkle with chopped parsley1 or1 chopped parsley may be mixed with the potato4 ,universal or rice crust may be used4 ,hashed ,potato ,crust for ,nutmese ,use sauce ,no4 #i with nutmese and cover with well seasoned hashed or hashed creamed potatoes and brown in oven4 ,nutmese and ,potato ,pie with ,pastry ,crust ,use sauce #dc or #ad with or without sage and onion1 drop into it chunks or slices of fresh boiled potato1 lay thin slices of nutmese over1 cover with pastry crust and bake in moderate oven4 ,apple and ,nutmese ,pie ,make the same as apple pie1 using enough less apple to make room for a layer of nutmese1 and only about half as much sugar4 ,serve for luncheon or early supper4 ,nutmese ,croquettes or ,patties ,use nutmese in recipe of trumese croquettes1 ,no4 #b4 ,shape into patties if preferred4 ,serve with green peas or on a bed of mashed turnip sprinkled with chopped parsley4 ,nutmese may be used instead of trumese in many dishes not mentioned4 ,,trumese ,,and ,,nutmese ,,dishes ,nut ,fricassee ,put equal quantities of trumese and nutmese in small pieces into baking dish4 ,pour nut and tomato bisque1 p4 #ic1 over and bake in moderate oven until nicely browned4 ,nut ,fricassee with ,rigatoni #a-a cup rigatoni #a lb4 nutmese -#a lb4 trumese #b or #c inferior stalks of celery with tops on nut butter1 flour salt1 water1 cream ,make a thin nut gravy1 simmer in it the stalks of celery1 bruised and tied together 7for convenience71 and the cooked rigatoni4 ,when the sauce is well flavored1 remove the celery and add the nut meats cut into convenient pieces2 and lastly1 a little cream4 ,rigatoni is macaroni in large1 round1 corrugated pieces4 ,a few green peas may be served on each plate with the fricassee4 ,nut ,corn ,pudding ,put layers of sliced trumese and nutmese in baking dish and sprinkle finely-sliced celery between4 ,cover with green corn pudding1 p4 #aaf1 sprinkle with crumbs and bake #bj-cj m4 in moderate oven4 ,if canned corn is used bake only long enough to heat through and brown over the top4 ,serve at once4 ,nut ,pastry ,pie ,line as deep a pie pan as you have with a rich pastry crust2 cover the bottom with a thin layer of cold drawn butter1 sprinkle with chopped onion and parsley and lay on very thin slices of trumese and nutmese4 ,fill the pan in this way4 ,cover with crust as for fruit pies and bake4 ,slip on to chop tray and garnish with parsley or spinach leaves4 ,cut the same as fruit pies and serve with drawn butter4 ,the pie may be sent to the table in the pan in which it was baked4 ,it may be served as a complete course1 or with celery1 jelly1 or small boiled onions4 ,it may also constitute the principal dish of a luncheon4 ,cream ,timbales of ,trumese and ,nutmese cup each minced nutmese and trumese #a cup soft white bread crumbs cup milk #e tablespns4 heavy cream whites of five eggs ,put the bread crumbs and milk in a sauce pan or double boiler over the fire1 stir until smooth4 ,remove from the fire1 cool1 add trumese and nutmese which have been rubbed to a cream together4 ,stir all very smooth4 ,add salt and cream and rub through a fine colander4 ,chop in the stiffly-beaten whites of eggs4 ,put into small timbale molds which have rounds of buttered paper in the bottom1 decorated with truffles or not4 ,set in pan of hot 7not boiling7 water4 ,cover with oiled paper and bake in moderate oven about #bj m41 or until firm in the center4 ,remove molds from water1 carefully4 ,let stand a moment4 ,invert on to thin rounds of toast and place in center of chop tray or platter4 ,surround with tiny molds of jelly1 button mushrooms1 green peas1 or small spoonfuls of thick cream sauce1 according to the sauce to be served with them1 whether a cream or creamed mushroom sauce4 ,trumese alone may be used for the timbales4 ,illustration3 ,,protose ,,timbale ,,with ,,individual ,,spinach ,,souffl,s ,illustration3 ,,nut ,,pastry ,,pie1 ,p4 #ahj ,,roasts ,roasts are among the most popular of vegetarian dishes4 ,in the home1 in sanitariums and in our vegetarian restaurants they are always in demand4 ,except soups there are no dishes that we are so often asked to give the recipes for as our roasts4 ,we always plan to have left-overs that will be good for them1 as the proper combination of different ingredients is very satisfying1 and richer flavors are often developed by reheating foods4 ,when we start to make a roast1 we gather up the suitable ingredients3 for instance1 a few baked beans or mashed lentils1 a little cold boiled rice1 some tomato macaroni1 a nut cutlet or two1 perhaps one or two croquettes1 a spoonful or so of tomato1 some boiled onions1 a few peas or string beans or baked peanuts1 may be a little corn1 and the vegetables strained out of a soup from the day before2 throwing them one after another into a pan4 ,then we often add a handful of nut meats1 chopped or whole1 a little sage1 sometimes sliced celery or chopped onion1 occasionally a little browned flour2 never potatoes unless an infinitesimal quantity4 ,then we scatter over some coarse bread or zwieback crumbs or granella and pour on consomm1 broth or gravy1 some soup we happen to have1 or water1 and add one or more beaten eggs1 according to the number and size of the loaves2 just enough to hold the ingredients together4 ,the eggs may be omitted1 but we are more sure that the roast will turn out of the tin well without being too solid1 by using them2 then1 too1 they add to the nutritive value of the roast4 ,mix well1 but not to pastiness1 adding more crumbs or liquid as required to make a rather soft mixture4 ,allowance must be made for the swelling of the crumbs1 if they are very dry1 and the thickening of the eggs4 ,more salt may be necessary but not much if the foods were seasoned before4 ,the roast should not be as salt as the gravy that is to be served with it4 ,when of the desired consistency put the mixture into well oiled molds or brick shaped tins1 taking care that the corners are well filled4 ,brush the tops with oil or melted butter or pour a little thin cream over4 ,bake in a moderate oven in a dripping pan or covered baker without water until the roast is well heated through and the eggs set1 then pour boiling water into the baker1 cover and bake for an hour or so longer4 ,remove from oven1 let stand a few minutes1 invert on platter1 lifting mold carefully1 garnish1 and send to table with a suitable sauce4 ,some of the meaty flavored sauces are most appropriate4 ,the pieces of nut meat in the roast add much to the pleasure of masticating it4 ,roasts may be warmed over by setting in pan of hot water in the oven4 ,cutlets of ,roast ,cut cold roast into not too thin slices4 ,egg and crumb1 or flour only4 ,bake or broil and serve with or without a sauce4 ,some such accompaniment as stewed onions or carrots is enjoyable4 ,cutlets may be served on a bed of pilau4 ,below are given the ingredients of a few roasts that were made in a small institution at different times4 ,no4 #a ,some macaroni strained out of the soup from the day before1 a little nutmese la crme1 some trumese cutlets1 hard boiled eggs1 a little nutmese1 sage1 crumbs1 eggs1 consomm4 ,the nutmese was put in the center of the loaf in a layer4 ,no4 #b ,stewed red kidney beans ground1 egg macaroni ground1 dry zwieback ground1 a few nuts1 eggs1 consomm1 nutmese in layers4 ,served with ,sauce ,imperial4 ,no4 #c ,baked peanuts1 rice1 garlic1 a little melted butter1 savory tomato gravy 7made with tomato1 ,chili sauce1 bay leaf and a little cream7 a very little sage1 eggs1 crumbs1 soup4 ,no4 #d ,macaroni1 rice1 peas pure1 trumese cutlets1 some trumese in tomato1 and nutmese1 laid in the center of the loaf4 ,sage1 eggs1 crumbs1 soup4 ,brazil ,nut and ,lentil ,roast #c cups coarse1 dry bread crumbs #c cups mashed lentils 7#a cup before cooking7 #a cup chopped ,brazil nut meats #b teaspns4 salt #b cups hot water ,mix all ingredients1 using more or less water according to dryness of crumbs4 ,press into brick shaped tin or any convenient mold2 brush with oil or cover with thin cream4 ,bake in moderate oven until well heated through1 then set in pan of hot water1 cover and finish baking4 ,serve with sauce #f1 #i1 #aj1 #af or #ag4 ,flavorings of onion and browned flour1 or of sage may be used if desired4 ,rice and stewed lentils are good ingredients for the foundation of a roast4 ,black ,walnut ,roast #e cups medium dry bread crumbs #b cups coarse chopped black walnut meats #a teaspn4 sage or winter savory #a teaspn4 salt #b cups hot water ,bake as ,brazil nut and lentil roast4 ,serve with sauce #af1 #ag or #de4 ,,legumes ,the mature1 dry seeds only are considered under this head4 ,legumes--peas1 beans and lentils form an important part of the vegetarian dietary1 containing as they do a so much larger proportion of the muscle-building material than flesh meats1 and being at the same time inexpensive4 ,another advantage is that they are grown in considerable variety in nearly all countries4 ,we have beans--white1 large and small2 colored1 of all shades and sizes2 peas--dry1 green and yellow1 split and whole1 chick peas and other varieties2 lentils--,german or ,austrian1 red or ,egyptian4 ,the ground nut or peanut is also a legume4 ,chick peas are found in the ,italian groceries or macaroni stores4 ,they have a rich flavor peculiar to themselves4 ,the ,soy bean1 most common in ,china and ,india1 has almost no starch and is richer in oil than any other legume4 ,the legumes require a prolonged1 slow cooking to render them digestible and to develop their rich flavors4 ,the hulls of some are difficult of digestion4 ,it is for this reason that we suggest rubbing legumes through a colander in so many recipes4 ,experiments have proven1 also1 that a larger percentage of their nutritive value is assimilated when the hulls are excluded4 ,parboiling causes beans to be flat and tasteless2 then the need is felt of a piece of pork or at least a lump of butter2 while if they are put at once1 without soaking1 into the water in which they are to be cooked1 their own rich1 characteristic flavor 7which nothing can replace7 will be retained4 ,the large1 dark flowering beans and a few other colored ones are exceptions1 and should be parboiled1 as their flavor is so rich that it may be denominated 8strong40 ,nearly all legumes for stewing or baking should be put into boiling salted water 7most authorities to the contrary notwithstanding71 to keep them from cooking to pieces and to preserve their color and flavor4 ,in sections where the altitude is great1 however1 legumes must be soaked for several hours and be put to cooking in cold1 soft water2 even then a longer time will be required for cooking than nearer the sea level4 ,the water may be rendered soft by boiling and settling1 if necessary4 ,soft or distilled water will cause legumes to be more digestible at any altitude4 ,rain water is the very best4 ,most legumes about double in bulk in cooking4 ,mashed ,lentils 8,rice is good1 but lentils are my life40--,hindu proverb4 ,do not waste time by looking lentils over by handfuls1 but put them into a large1 flat colander1 give them a shake or two to remove the fine dirt1 slide them to one side of the colander1 then with the fingers draw a few at a time toward you1 looking for particles of sand or gravel4 ,pick these out but do not pay any attention to the wheat1 chaff or poor lentils4 ,those will come out in the washing in much less time than it takes to pick them out and if a grain or two of wheat is left it will do no harm4 ,when you are sure all the gravel is out1 set the colander into a dish pan and pour cold water over the lentils4 ,stir with the hand until all but the waste matter has settled to the bottom2 then carefully pour the water off4 ,repeat the process until all objectionable substances are removed4 ,rinse the colander up and down in water1 drain the lentils and put immediately into a large quantity of boiling water in a broad-bottomed vessel4 7,the shape of the utensil has much to do with the drying out without scorching47 ,let the lentils boil fast for a short time1 then simmer without stirring4 ,if they are stirred after they begin to soften they will scorch4 ,now keep the vessel over a slow1 even fire until the lentils are well dried out4 ,the drying may be finished in the oven if the dish is covered so the lentils will not become hard on the top4 ,this drying is imperative4 ,it develops a rich flavor that we do not get without it4 ,when well dried1 add a little water and rub the lentils1 a few at a time1 through a fine colander with a potato masher4 7,do not deceive yourself by thinking that you can get along faster by putting a large quantity into the colander at once47 ,throw the hulls into a dish of boiling water4 ,at the last1 stir the hulls well and rub again in the colander1 reserving what goes through this time for soups and gravies4 ,when all the lentils are through the colander 7of course care should be taken to keep them hot during the process71 add plenty of salt and beat until smooth and creamy4 ,keep hot in a double boiler1 covered1 till serving time4 ,beat again just before serving4 ,serve piled in rocky form or in smooth mound on hot platter 7or in a hot covered dish if to be long on the table71 with different garnishes3 a wreath of celery tops1 sprays of parsley or chervil1 spinach leaves or cooked vegetables4 ,serve with sauce #af1 #ag1 #ec or #ed4 ,do not be afraid of the simple dishes2 they are the best4 ,mashed ,lentils--,rice ,make well in center of lentil mound and fill with sauce #h1 #ec or #ed4 ,surround mound with hot boiled rice2 garnish with green4 ,mashed ,peas ,prepare dried green peas the same as mashed lentils4 ,serve with sauce #af1 #ag1 #ah1 #ba1 #bb1 #eg or #ei4 ,sauce #a1 flavored or not1 combines nicely with peas4 ,serve mashed peas and rice with sauce #af sometimes4 ,mashed ,beans ,sauce #af1 #ah1 #ai1 #cd1 #eg1 #eh or #ge1 or ,mayonnaise or ,french dressing are all suitable for mashed beans4 ,some beans will all go through the colander in mashing4 ,variegated ,meat ,put different colored mashed legumes1 for instance1 red and white beans1 or red and white beans and green peas1 lentils and white beans 7sometimes red beans also71 green peas and red beans1 yellow peas and red or black beans1 or green and yellow peas1 red and white kidney beans and green peas1 or red and black beans with green peas into a mold or a brick-shaped tin dipped in cold water1 in straight or irregular layers4 ,press down close1 cover and set in a cold place until firm4 ,unmold and slice1 or1 send loaf to table whole on platter garnished with lettuce or spinach leaves4 ,pass ,improved ,mayonnaise 7with chopped parsley7 or ,french dressing1 olive oil or ,chili sauce4 ,this makes a good summer ,sabbath dinner dish4 ,the ,salad ,entre dressing is delightful with mashed legumes4 ,peas ,pie--,corn ,crust ,crust-- #b cans 7#a qt41 #af ears7 of corn not very moist #b or #c eggs #a cup milk salt ,beat eggs1 add corn1 milk and salt4 ,put mashed green peas in oiled baking dish1 cover with crust1 bake only till the eggs in the crust are set2 serve at once4 ,no sauce4 ,lentil ,pie--,potato ,crust ,cover mashed lentils in baking dish with nicely seasoned mashed potato1 brown in oven2 serve with sauce #f1 #af1 #di1 #ea1 #ec or #ed4 ,lentil ,pie--,universal ,crust ,mashed lentils1 not too dry1 flavored with browned flour and chopped onion1 a little sage also if desired1 with universal crust4 ,serve with sauce #a1 #af1 #dc or #ec4 ,a rich pastry crust may be used4 ,mashed ,peas--,macaroni or ,vermicelli ,cook macaroni or vermicelli with garlic1 or onion and garlic4 ,put into thick cream sauce and serve around rocky mound of mashed peas4 ,creamed ,beans #a pint white beans #a tablespn4 butter #a tablespn4 flour #a large cup milk #a teaspn4 salt #b eggs crumbs ,cook and mash beans according to directions for mashed lentils2 add salt1 and cream sauce made with butter1 flour and milk2 then eggs beaten4 ,turn into oiled baking dish1 sprinkle with crumbs1 bake a delicate brown1 serve at once4 ,the eggs may be omitted but the beans are delightfully light with them4 ,colored beans1 peas and lentils may be prepared in the same way4 ,lentils--,poached ,eggs ,spread a half-inch layer of mashed lentils on slightly moistened rounds of toast and place a nicely poached egg on each4 ,garnish4 ,bean ,croquettes ,shape dry mashed beans into thick croquettes 7oiling the hands or dipping them in hot water occasionally71 coat delicately with oil or melted butter1 heat in oven till beginning to crack a little1 no more4 ,sprinkle with chopped parsley1 serve with ,sauce ,amricaine1 ,sauce ,imperial1 or ,mayonnaise or ,french dressing1 or with a garnish of lemon rings with parsley butter1 p4 #afc4 ,any seasoning but salt in the croquettes spoils them4 ,lentil ,croquettes ,prepare the same as bean croquettes1 serve with any sauce given for mashed lentils1 or with small boiled onions sometimes4 ,a little browned flour and chopped onion may be used in the croquettes4 ,rice and lentil croquettes may be served with ,boundary ,castle sauce4 ,peas ,croquettes ,shape the same as bean croquettes1 adding a little finely-sliced tender celery if desired4 ,serve with sauces given for mashed peas4 ,the croquettes are very pretty rolled in parsley before baking4 ,chop the parsley1 not too fine1 and spread it out thin with spaces between the particles on a vegetable board4 ,roll the croquettes over it once4 ,legume ,patties ,shape mashed peas1 beans or lentils into thick flat cakes instead of into croquettes1 and serve with suitable sauces4 ,peas ,timbales #a cup mashed peas #b eggs a few drops of onion juice tablespn4 melted butter or #a of cream teaspn4 salt ,mix all with beaten eggs1 bake in a single or in individual molds well oiled1 in pan of hot water until firm4 7,very finely sliced celery may be used instead of onion juice4 ,peas and eggs only may be used for plain timbales74 ,serve with cream sauce4 ,finely sliced celery1 a few whole green peas1 a little stewed corn or a few pieces of tomato pulp may be added to the sauce4 ,the individual timbales may be used as a garnish for some vegetable dish1 giving meat value to it4 ,decorate timbales with egg daisies1 carrots1 or anything desired4 ,rice and ,lentil ,timbales ,line a well oiled mold with a in4 layer of boiled rice4 ,nearly fill the center with mashed lentils1 cover with rice1 steam or bake #bj m4 to hr4 ,unmold carefully1 garnish1 serve with cream1 brown1 mushroom or any suitable sauce4 ,mashed peas may take the place of lentils1 with sauce of celery1 onion or tomato cream4 ,lentil ,roast #a pt4 lentils cup raw nut butter a few bread crumbs1 or cup browned flour ,no4 #a #a small onion chopped salt sage #a egg - cup water ,cook and mash lentils1 add nut butter and onion which have been cooked with salt hour in the water1 then the browned flour or the crumbs1 sage and beaten egg2 more salt and water or crumbs if necessary for right consistency4 ,press into well oiled mold or brick-shaped tin1 bake1 covered1 in pan of water about #a hour or until firm4 ,dry in oven #aj m41 out of water if necessary4 ,let stand in warm place #e m4 ,unmold on to platter1 garnish4 ,serve with sauce #f1 #af1 #ah1 #ed or #eg4 ,flavorings of roast may be varied or omitted4 #a cup chopped nuts might be used in place of raw nut butter4 #a cup stewed tomato may be used for liquid4 ,for people with good digestion1 the lentils may be ground through a food cutter instead of being put through the colander4 ,chick ,peas ,roast ,substitute chick peas for lentils in lentil roast4 ,peas ,roast #a pt4 mashed1 dry1 split or whole green peas1 #a to #b eggs or whites of eggs only1 or a little fresh cracker dust4 ,bake as lentil roast until firm only4 ,serve with tomato cream sauce or almond cream1 tomato or celery cream sauce4 ,peas require no flavoring1 but celery or celery salt may be added1 serving with plain cream sauce4 ,sister ,boulter's ,red ,kidney ,bean ,loaf ,cook and crush or grind red kidney beans1 add salt and sage1 mold4 ,serve cold1 sliced1 with or without oil1 or use for sandwiches4 ,a few crumbs may be added if necessary1 the loaf baked1 and served hot with any suitable accompaniment4 ,pures of ,legumes ,add sufficient water1 nut or dairy cream or milk to mashed beans1 peas or lentils to make of the consistency of a thick batter4 ,no sauce is required4 ,rich ,baked ,beans ,wash beans and get them into boiling salted water1 in the bean pot1 as quickly as possible4 ,for each pint of beans use #a to #a teaspn4 of salt4 ,add plenty of water at first1 perhaps three times the quantity of beans4 ,put into a hot oven until they begin to boil1 then reduce the temperature to such a degree as will keep them just simmering for from #ab to #bd hours4 ,the old-fashioned ,new ,england baked beans were kept in a brick oven for three days1 and each day they were better than the last4 ,do not stir the beans after the skins begin to break4 ,when necessary to add more water1 pour it boiling over the top and let it settle in gradually4 ,a gentle shaking may be helpful4 ,after they are swollen and softened they should not have too much water on at a time1 nor be baked too fast2 if so1 they will be 8mushy40 ,they are most generally liked slightly juicy when served--not too wet nor too dry1 but just 8juicy40 ,they may be served with the ,salad ,entre dressing1 ,improved ,mayonnaise or ,french dressing1 with oil or lemon juice or with ,chili sauce1 but they all spoil that delightful bean flavor in the rich1 thick juice4 ,beans have a characteristic flavor which is destroyed by the addition of anything but salt and water4 ,molasses1 cream1 nut butter and tomato are all good in their place1 but that is not in baked beans if we attain to the keenest enjoyment of the bean flavor4 ,we get the rich red color1 without the rank molasses taste1 by prolonged baking4 ,cream and milk deaden the flavor1 and nut butter and tomato change it4 ,those who taste our baked beans for the first time exclaim1 8,i would not have believed it10 and it is hard for them to believe that there is no meat in them4 ,bake ,red ,kidney and other varieties of beans the same as white beans4 ,for those who think they must have the molasses1 use #a teaspn4 molasses 7or #b teaspns4 for a very strong molasses flavor7 #b teaspns4 oil and #a-a teaspn4 salt to each pint of beans4 ,western ,baked ,beans ,boil beans in salted water until the skins are broken4 ,put into a pudding dish with plenty of water and bake in a slow oven until dry and mealy and delicately browned over the top4 ,baked ,split ,yellow ,peas #a qt4 7#a lb47 split peas #a-b tablespns4 browned flour cup strained stewed tomato #c-c teaspns4 salt ,wash peas1 put into bean pot1 add browned flour1 tomato and salt which have been mixed together1 then turn over them two or three times their quantity of boiling water4 ,stir well4 ,when boiling1 regulate the heat of the oven so as to keep them gently simmering for from #e to #g hours4 ,do not stir after they are first put to cooking4 ,they require greater care than beans to keep them from breaking4 ,however1 if they do not keep their shape they will be of a jelly-like consistency not at all objectionable4 ,may add #b large onions sliced fine4 ,baked ,split ,yellow ,peas ,no4 #b #a qt4 peas cup roasted nut butter #a cup tomato #c-c teaspns4 salt ,rub nut butter smooth with tomato and add with salt and boiling water to peas4 ,raw nut butter and browned flour may be substituted for the roasted nut butter4 ,baked ,split ,green ,peas ,wash peas and put into a baking dish with #a teaspn4 of salt to each pint of peas and #b to #b times the quantity of water4 ,cook on top of the stove until tender 7about #a hour71 then put1 covered1 into a slow oven and bake until dry and mealy all through1 which will not be long if there was not too much water in them4 ,peas lose their delicate flavor and develop a strong taste if cooked too long4 ,if this amount of water is too great1 use a little less4 ,serve if desired in the dish in which they were baked1 with sauces given for mashed peas4 ,a mint and celery flavored raw nut butter sauce is nice with them4 ,when desired very smooth they may be put through a colander4 ,they may be used in soups and in all dishes where mashed peas are required4 ,baked ,lentils--great favorites ,stew lentils with salt1 with or without chopped onion1 until nearly tender4 ,add a little cream1 turn into a baking dish and finish in the oven4 ,serve juicy4 ,a little thick cream poured over the lentils during the last of the baking gives a nice crusty finish to the top4 ,stewed ,beans ,put red kidney and other beans with tough skins into boiling unsalted water and cook until nearly but not quite tender before adding the salt4 ,common white1 ,lima and all beans with tender skins must be put into boiling salted water at first4 ,after a short time of rapid boiling let beans just simmer until tender1 then add a little heavy cream and stand back where they will keep hot but will not boil1 for a half hour or longer4 ,a little raw nut butter may be cooked with them sometimes1 or1 cocoanut cream may be substituted for dairy cream4 ,red kidney and some of the richer varieties may be served with boiled rice or in a mashed potato border4 ,stewed ,split ,green ,peas ,cook peas in salted water to #a hour1 add cream1 heat and serve4 ,two parts stewed dried or green sweet corn to one of peas1 may be added sometimes4 ,flowering ,beans which have no equal in flavor1 should be put into a large quantity of cold water1 brought to the boiling point1 boiled for #aj m41 drained and put to cooking in boiling unsalted water4 ,add salt when nearly tender4 ,try them4 ,stewed ,beans in ,bean ,sauce ,mash a few of the stewed beans1 add cream1 or milk and butter with the water from the beans1 more salt if necessary2 blend well1 pour over remainder of beans1 heat4 ,serve on toast or as preferred4 ,stewed ,lentils--for people with good digestion ,cook lentils with raw nut butter1 onion1 garlic1 browned flour and salt1 until tender1 rich and juicy4 ,serve without mashing with boiled rice or with some of the large sizes of macaroni1 cooked4 ,lentils may be cooked plain with salt and seasoned with cream or butter at the last4 ,ragout of ,chick ,peas--especially delicious ,soak the peas over night4 ,cook and cook and cook in the water they were soaked in4 ,when about half done add garlic1 onion1 a very little browned flour1 tomato and salt4 ,serve with dressing1 rice1 dumplings--steamed or baked1 or on toast4 ,cabbage ,leaf ,rolls of ,lentils #a cup lentils #a cup rice #b tablespns4 raw nut butter onion sage salt #a loose head of cabbage a little tomato if desired ,boil cabbage leaves in salted water #e-h m41 or sprinkle with salt1 pour boiling water over and let stand #bj m4 to hour4 ,refresh with cold water1 drain4 ,cook lentils till beginning to get tender but not until broken1 drain and save water4 ,cook rice in salted water until swollen but not soft 7about #ae m471 drain if necessary and save the water4 ,mix lentils1 rice1 sage1 chopped onion1 raw nut butter and salt smooth with a little of the lentil water4 ,put a tablespoonful of this mixture in the center of each cabbage leaf4 ,fold the sides of the leaf over and roll into croquette shape4 ,pack close in layers in an oiled baking dish4 7,a flaring granite pan would do nicely47 ,pour the rice water and lentil water over1 with a little tomato if desired1 and add enough boiling1 slightly salted water to cover4 ,press a plate over the rolls1 cover and bake to #a hour in a moderate oven4 ,drain1 save liquid1 remove plate1 invert dish on to chop tray1 leaving rolls in a mound4 ,thicken liquid slightly and turn over rolls or serve separately4 ,garnish mound4 ,dairy butter may be used in place of raw nut butter4 ,illustration3 ,,poached ,,eggs ,,and ,,poachers ,illustration3 ,,variegated ,,meat1 ,p4 #ahf ,savory ,hash ,equal quantities mashed lentils and boiled rice or chopped potato1 seasoned with sage or onion4 ,add water or cream and salt4 ,a few soaked and chopped dried olives may be added to the hash4 8,the pea and the lentil are roasted in the ,mediterranean countries and form there a regular article of food4 ,in ,india peas are parched in hot sand4 ,the chick-pea1 as found by experiment1 can be parched over coals in a few moments and thus be made edible4 ,the taste reminds one of pop corn and roasted chestnuts4 ,a slight bitterness is present1 due1 probably1 to the skin which does not slip off in roasting as does the skin of the peanut4 ,when this skin is removed before roasting1 as it may be by a half hour's soaking1 the product is improved4 8,our common split pea is also palatable when parched4 ,parched peas are too hard for any but the strongest teeth1 and1 as used in ,india1 they are ground and cooked after parching4 ,the roasted chick-pea is also used as a substitute for coffee40--,mary ,hinman ,abel1 ,farmers' ,bulletin ,no4 #aba1 ,u4 ,s4 ,dept4 of ,agriculture4 ,,eggs 8,milk and eggs should not be classed with flesh meat4 ,in some cases the use of eggs is beneficial40 8,while their use will become more and more unsafe as disease in animals increases1 they should not be discarded entirely1 when other foods to supply the needed elements cannot be obtained4 ,great care1 however1 should be taken to obtain milk from healthy cows and eggs from healthy fowls that are well fed and well cared for40 ,though eggs are1 to some extent1 stimulating1 they do not contain the poisonous1 excrementitious matter found in the flesh of dead animals2 and no animal life is destroyed by their use4 ,as eggs1 at present1 form so important a part of the ,vegetarian dietary1 care should be taken to prepare them attractively and palatably4 ,suggestions ,only strictly fresh eggs should be used for any purpose4 ,there is danger in stale eggs4 ,the beaten raw egg is usually considered the most digestible1 but there are some with whom lightly cooked eggs1 as 8,eggs in the ,shell0 agree best1 and still others upon whom the soft yolk acts almost like poison1 who can take omelets or scrambled eggs better1 where the whites and yolks are thoroughly mingled 7when cooked in not too large a quantity of oil74 ,occasionally we find a person with whom the white of the egg disagrees2 but very seldom4 ,try taking the beaten white of an egg when you have a sour stomach4 ,it is very soothing1 also1 to an irritated1 sensitive stomach4 ,the white of an egg relieves the pain and prevents inflammation when applied quickly to a burn or scald4 ,a few sliced ,brazil nuts or filberts or broken pieces of other nuts added to omelets or scrambled eggs aid mastication4 ,salt should not be put into the water for poaching eggs2 it renders them less digestible4 ,the cooked yolk of the egg is most digestible when cooked long enough to be dry and mealy1 and the white when just jellied4 ,never use milk in scrambled eggs or omelets4 ,the casein of the milk hardens with cooking and renders the eggs tough2 besides1 the flavor of the eggs is much finer with water1 and omelets are lighter4 ,cream spoils the flavor though it does not toughen the egg as does milk4 ,always bake souffls1 puff omelets1 cakes1 all things to be made light with egg1 slowly1 and well from the bottom1 so that they will stay up1 after rising4 ,serve souffls and puff omelets as soon as done4 ,for custards or any thickening1 beat eggs just sufficiently to mingle1 not to a foam4 ,drop yolks of eggs in cold water to keep them from drying up when whites only are desired1 and lift carefully from the water with a teaspoon when ready to use4 ,add a trifle of salt to whites of eggs before beating2 they will be lighter4 ,stand yolks of eggs in half the shell on a wrinkled towel while waiting to prepare the whites for egg creams and other dishes4 ,when eggs are used freely in breads1 cakes or puddings1 other proteid foods will not be required1 so they need not add to the expense of the meal4 ,eggs ,in the ,shell1 or ,curdled ,eggs ,the objection to the 8soft boiled0 egg is that the white is hard while the yolk is soft4 ,to obviate this difficulty1 put from #a to #d eggs into boiling water1 #a pint for each egg 7cover if the dish is broad and shallow2 if deep1 leave uncovered71 and let stand off from the fire for from #e to #aj minutes according to the age of the eggs4 ,fresh laid eggs will cook in a shorter time than those several days old4 ,when a larger number of eggs is required1 use a smaller proportion of water and let them stand on the back of the range where the water will be below the boiling point1 for #e minutes4 ,the most accurate way to obtain the desired result is to keep the water at the temperature 7by the thermometer7 of #afh to #agj degs4 for #aj minutes2 never allowing it to go above #agj nor below #afh4 ,the flavor of eggs cooked in this way is as much more delicate and delightful as is the consistency4 ,roasted ,eggs ,prick the shells of the eggs several times at the pointed end to prevent their bursting during cooking1 set them on the large end in the hot sand or ashes under the camp fire1 cover with leaves1 hot sand and embers and cook for #aj minutes4 ,when opened they will be smooth and of a velvety consistency4 ,the same result may be obtained by putting eggs in the hot ashes under the grate of the kitchen range4 ,poached ,eggs ,in an oiled1 shallow pan have unsalted boiling water deep enough to be at least in4 above the eggs4 ,slide the broken eggs 7only fresh laid eggs will poach nicely7 into the perfectly boiling water1 singly1 or all from one large dish4 ,set pan on asbestos pad1 cover and leave where the water will keep hot but will not boil1 until the eggs are jelly-like4 ,remove carefully from the water with a small oiled skimmer and cut off the ragged edges with a biscuit cutter4 ,nothing is more offensive to the eye than a rough ragged poached egg4 ,besides the usual toast1 poached eggs may be served on cream toast1 round slices of broiled trumese1 on hash or creamed vegetables1 or in shallow nests of boiled rice1 mashed potato or spinach4 ,do not forget the garnish1 as there is no place where a spray of parsley gives a better effect than on poached eggs4 ,or1 place oiled muffin rings in the pan of water and break an egg into each ring2 take up with griddle cake turner and remove the ring4 ,the most nearly perfect of all1 however1 are eggs poached in the ,buffalo ,steam ,poacher after the following method3 ,have the lower part of the poacher full of boiling water2 set the well oiled poacher cups1 each containing an egg1 into their places2 cover1 let stand over the hot fire just a moment to allow the cover to become filled with steam1 then set off from the fire4 ,leave1 covered tight1 for #f m41 when you will have eggs beautifully jellied all through1 which 7if the cups were oiled sufficiently will slide out on to whatever you wish to serve them on47 ,sometimes poach eggs in thin cream or in milk and butter1 lay on to slices of toast1 halves of biscuit or large thin wafers1 and pour the cream around4 ,poached ,yolks of ,eggs ,drop yolks1 one at a time1 into rapidly boiling water2 keep them rolling1 by rapid boiling1 for at least #aj m42 then stand where they will boil more slowly till done1 #bj-be m4 ,poached ,whites of ,eggs ,to be cut in fancy shapes for garnishing4 ,break whites of eggs into thoroughly oiled cup or bowl1 set in pan of hot water1 with something to keep the dish from touching the bottom of the pan1 and leave over the fire until the white is set4 ,poached ,beaten ,eggs ,beat eggs to a foam with water1 or any desired addition1 and cook in steam poacher4 ,creamed ,eggs ,break eggs into a shallow baking dish1 cover with thin cream and bake in a moderate oven2 sprinkle with salt and dot with parsley leaves before serving4 ,or1 bake or steam singly in ramekins or custard cups4 ,rye bread crumbs may be sprinkled in the bottom of the dish and over the eggs for variety1 also ground pine nuts4 ,rice with ,poached ,eggs ,steam rice in shallow dish2 when done1 make depressions for the required number of eggs2 break one into each hollow1 set dish in steamer for #b m41 or till whites are set1 sprinkle with chopped parsley and send to table4 ,creamed potatoes may be substituted for rice sometimes1 and either may be baked in the oven by covering with a pan4 ,poached ,eggs--,creamed ,celery ,put nicely poached eggs on rounds of toast and arrange in a circle on a chop tray2 fill the center with celery in cream sauce4 ,garnish with leaves of spinach4 ,hard ,boiled ,eggs ,put eggs into warm water1 bring to just below the boiling point1 #bjj degs4 and keep at that temperature for about #cj m4 ,drop for a moment into cold water before removing the shells4 ,or1 when necessary1 boil rapidly for #aj-bj m4 ,hard eggs agree with some stomachs better than soft ones4 ,italian ,eggs ,cut hard boiled eggs in halves lengthwise1 lay on to cutlets of corn meal porridge and pour ,italian sauce around4 ,creamed ,eggs on ,toast ,serve halves or quarters or slices of hard boiled eggs on toast with cream sauce1 plain1 or flavored with celery or onion1 with chopped parsley sprinkled over4 ,plain or tomato drawn butter may be substituted for cream sauce4 ,eggs and ,macaroni ,cook macaroni in #b-;in4 lengths1 in salted water with onion and garlic or garlic only4 ,drain and arrange in nest fashion on chop tray4 ,lay whole1 shelled eggs in center1 pour cream of tomato sauce around and over nest4 ,sprinkle with parsley4 ,drawn butter or cream sauce may be used4 ,or1 cut eggs in halves1 crosswise1 remove yolks and mix to a paste with melted butter1 salt1 onion juice and chopped parsley4 ,fill whites with the mixture and arrange on bed of macaroni4 ,pour sauce over4 ,the roast gravy or some of the mushroom sauces may be used4 ,eggs ,with ,sauce ,hard boiled eggs1 whole or in halves1 may be served with cream1 cream of tomato or mint sauce1 or with sauce ,imperial or fruit sauces or jellies2 with mint sauce on broiled nutmese4 ,stuffed ,eggs ,cut hard boiled eggs in halves1 lengthwise1 remove yolks and add to them bread or roll crumbs soaked in cream1 a little chopped parsley and salt4 ,rub all together until smooth1 add raw egg 7or yolk only7 to bind1 fill spaces in the whites of eggs and press the halves together4 ,add beaten whole egg to the mixture remaining1 dip eggs into it1 roll in crumbs and heat in oven or steamer1 covered1 until just warmed through4 ,serve with any desired sauce4 ,a little onion juice may be added to the yolk mixture1 or nutmese or trumese cut very fine1 with or without chopped mushrooms4 ,mashed potato may be substituted for bread crumbs4 ,the eggs may be served as a garnish for green peas or on slices of toast with or without sauce4 ,eggs with ,ripe ,olives #c eggs #ab 7or more7 olives1 chopped coarse ,french dressing chopped parsley ,cut eggs in halves crosswise1 remove yolks and mix with olives and dressing1 return to the whites1 stand on leaves of lettuce and sprinkle with parsley4 ,pour dressing around4 ,improved ,mayonnaise dressing is suitable also4 ,may garnish with whole olives4 ,pickled ,eggs ,pickle--#b parts each of lemon juice and water1 part sugar1 salt and a little celery salt4 ,heat to boiling1 pour over hard boiled eggs with a few slices of red beet4 ,let stand #bd hours4 ,eggs la ,salade ,cut hard boiled eggs in halves lengthwise1 remove yolks1 rub through wire strainer and mix to a smooth paste with ,improved ,mayonnaise dressing 7flavored with onion or garlic if desired71 fill the whites and press the halves together4 ,lay in nests of shredded lettuce dotted with the dressing4 ,or1 rub whites through strainer1 place around the inside of nests of shredded lettuce2 mix yolks with dressing1 shape into small eggs and place in nests4 ,shirred ,eggs ,butter and crumb individual dishes1 break #a or #b eggs into each1 set over pan of hot water in oven and bake until eggs are set4 ,the dish may be rubbed with a cut clove of garlic4 ,if preferred1 sprinkle oiled griddle with crumbs1 set buttered muffin rings on it1 pressing them down firmly1 and drop an egg into each ring4 ,bake4 ,sprinkle with chopped parsley1 serve on toast with any desired sauce4 ,scrambled ,eggs4 ,put oil in pan and heat very hot but not smoking4 ,turn in eggs which have been broken and salted but not beaten4 ,as they set1 draw carefully from the bottom of the pan with a spoon without turning over4 ,when all are set but not hard1 slide quickly 7leaving the shining side up7 on to a plate or platter4 ,the dish must be all ready1 as a moment's delay will overcook the eggs4 ,another ,way--,take from #a teaspn4 to #a tablespn4 of water 7never milk7 for each egg2 beat1 and scramble as above4 ,do not stir1 just draw the eggs from the bottom of the pan4 ,cream may be used but the flavor is inferior to the water scramble4 ,nut cream may be used instead of water4 ,to ,scramble a ,large ,quantity of ,eggs ,break #c or #d dozens of eggs into an oiled agate or aluminum kettle1 add salt and water1 beat slightly and set kettle into hot water4 ,stir occasionally at first1 then more often as eggs begin to set4 ,do not try to keep warm long1 but make fresh lots as required4 ,tomato ,scrambled ,eggs ,take -#a teaspn4 thick tomato pulp to each egg1 with salt4 ,may flavor with onion4 ,sour ,milk ,scrambled ,eggs #a tablespn4 thick sour milk to each egg1 salt2 cook till just done4 ,various ,scrambles ,simmer sliced celery or onion in oil a few minutes before adding eggs4 ,or1 add asparagus tips1 green peas1 mushrooms1 a little boiled rice or a few broken nuts or bits of trumese or nutmese to eggs before scrambling4 ,the yolks only may be scrambled4 ,cream ,sauce ,scramble ,add #c eggs to each half-cup of hot cream sauce2 mix until done4 ,garnish with sliced tomato4 ,mushrooms may be added to the cream sauce before the eggs4 ,any desired sauce may be used4 ,florentine ,scrambled ,eggs ,spread nicely scrambled eggs on rounds of moistened toast and place a broiled or baked half of tomato on top4 ,garnish with parsley or spinach leaves or with lettuce and fringed celery4 ,egg ,croquettes ,sauce-- #a tablespn4 butter #b-b tablespns4 flour #a cup milk or thin cream #a teaspn4 onion juice #a teaspn4 salt #f hard boiled eggs1 chopped ,the whites of eggs may be rubbed through a wire strainer or a ricer4 ,make sauce the usual way2 cool2 add the eggs and shape into croquettes1 egg1 crumb and bake4 ,a few cooked chopped fresh or dried mushrooms may be added with the eggs4 ,egg and ,rice ,croquettes #b cups boiled rice cup cream oil or melted butter #c-d hard boiled eggs1 chopped or the whites riced grated onion or finely-sliced celery1 or both chopped parsley ,shape1 heat in oven1 serve with cream sauce1 with or without peas or celery4 ,,omelets ,the making of an omelet is very simple1 requiring just a little practice1 and it is by far the most attractive way of serving eggs4 ,it is better to make several small omelets of #c or #d eggs each than one very large one4 ,six eggs is the most that can be handled at all properly4 ,use #a teaspn4 to #a tablespn4 of water to each egg4 ,the water may be omitted entirely4 ,eggs may be beaten a very little1 or until light and foamy4 ,omelet pans should not be used for anything else4 ,to keep them smooth1 rub with soft pieces of paper or a cloth after using1 and occasionally scour them with salt4 ,do not wash them4 ,keep in warm1 dry place4 ,omelets should be served immediately1 when made4 ,plain ,french ,omelet #c eggs #a-c tablespns4 water teaspn4 salt ,beat4 ,have butter or oil in pan to well cover the bottom4 ,heat hot1 but not to smoking or brownness4 ,turn the eggs in and with a spatula 7or a thin bladed knife7 lift the set portions1 allowing the liquid part to run underneath4 ,when all is set1 jelly-like1 not hard1 roll quickly from one side into the form1 as one writer says1 of an 8oval cushion40 ,hold omelet for a moment over the fire to take a delicate cream color underneath4 ,turn on to a hot platter1 the under side up1 garnish and serve4 ,if an omelet is quite thick it may be folded over just double4 ,it should be a little soft on the top before folding4 ,the perfect shape is higher in the center and pointed at the ends4 ,olive oil1 in the pan1 gives a flavor much enjoyed by many4 ,if the oven is just right1 setting the pan in the oven a moment before or after folding puffs the omelet nicely4 ,the plain omelet may be varied by mixing some garnish with the eggs and spreading it over the top before folding1 or serving it around the omelet on the platter4 ,when the material is to be folded in1 leave the center of the omelet a little thinner4 ,accompaniments to omelets must be well seasoned and flavored4 ,sweet omelets with fruits make nice desserts or luncheon dishes4 ,omelet ,variations ,apple and ,onion--,garnish omelet with apple and onion sauce4 ,apricot--,stewed1 dried apricots folded in omelet4 ,asparagus--,season asparagus tips with butter and salt2 lay between folds of omelet and on the top1 or1 pile at one side of the omelet4 ,the butter may be omitted and a rich cream or egg cream sauce poured over the tips and around the omelet4 ,banana ,cream--,heat1 do not boil cream and sugar2 add banana cut into small dice2 cover omelet 7which has had a little sugar beaten with the eggs71 fold1 serve with wafers4 ,do not heat the cream after adding the banana4 ,corn1 a great favorite--,use #a tablespn4 nicely seasoned1 rather dry stewed corn 7no water7 for each egg4 ,mix well and cook as plain omelet4 ,use #a tablespn4 grated fresh corn for each egg4 ,creamed dried corn may be used4 ,crumb--#b eggs1 #b tablespns4 bread crumbs1 cup milk1 salt4 ,beat eggs together or separately4 ,fine ,herbs--,finely-chopped fresh thyme1 tarragon and chives2 or1 parsley1 thyme and marjoram1 beaten with the eggs4 ,lemon butter sauce may be spread over the omelet after it is on the platter4 ,gooseberry--,spread omelet with not too sweet stewed gooseberries4 ,imperial--,serve with ,sauce ,imperial4 ,jelly--,spread with jelly before folding2 or garnish with spoonfuls2 or unmold a small flat mold of jelly beside the omelet on the platter and serve with it4 ,garnish with geranium or spinach leaves4 ,mayonnaise--,spread or garnish with ,improved ,mayonnaise dressing4 ,mushroom--,cook mushrooms1 fresh1 in their own juices1 in a double boiler with butter and salt4 ,cover half the omelet before folding and garnish the folded omelet with some of the most perfect mushrooms4 ,pour the liquid around4 ,chopped mushrooms may be used on the inside if prepared in the same way4 ,another--,broil the mushrooms1 pour melted butter over and use in the same way as above4 ,nut--,add a few broken or coarse chopped nuts to egg mixture and garnish top with halves of nuts4 ,onion--,add grated or finely-sliced onion and chopped parsley to egg mixture4 ,cook omelet very soft4 ,or1 simmer sliced onions in oil till tender 7not brown71 add egg mixture and cook4 ,or1 simmer onions in oil1 drain oil into omelet pan1 cook omelet and cover with onions before folding4 ,onion and ,tomato--,simmer onions in oil1 add a little drained1 stewed tomato and salt1 heat and serve around omelet4 ,oyster ,plant--,cover omelet with stewed oyster plant in slices with a little of the liquor seasoned with butter1 cream or cream sauce1 before folding4 ,parsley--,chopped parsley in omelet mixture and omelet served with parsley butter4 ,peas-green--,same as oyster plant omelet4 ,the dried chick peas1 cooked and richly seasoned as on p4 #aid1 make a delightful accompaniment4 ,peas-mashed--#a tablespn4 of mashed peas and tablespn4 of water to each egg4 ,salt4 ,prune--,prunes stewed in a small quantity of water so that the syrup is rich2 pitted1 quartered and folded into omelet4 ,rice--,mix boiled rice with eggs1 cook soft1 serve with tomato sauce if desired4 ,tomato--,drain stewed tomatoes1 season well with butter and salt1 or salt only4 ,serve in and around omelet4 ,or1 thick tomato pulp may be added to the egg mixture4 ,serve omelet plain or with cream sauce4 ,trumese ,salad ,entre--,lay strips of trumese salad entre on half of omelet2 fold1 turn on to platter1 pour dressing around1 garnish with parsley or spinach leaves4 ,omelet with ,okra in ,almond ,cream ,sauce--delicious tablespn4 almond butter1 cup water1 salt1 mix1 boil2 add cup drained stewed okra1 heat4 ,serve in and around #c-;egg omelet4 ,vegetable ,pudding ,omelet ,put hot creamed vegetables--asparagus1 peas1 peas and carrot1 or any preferred1 in bottom of pudding dish4 ,cover with omelet mixture1 bake in moderate oven till eggs are just creamy and delicately browned2 serve at once4 ,puff ,omelet #b eggs #b tablespns4 water salt ,mix yolks1 salt and water2 beat the whites to a stiff froth with a little salt1 and chop into them the yolk mixture4 ,turn into a hot well oiled pan and set on an asbestos pad back from the direct heat of the fire4 ,cover and cook until the top will not stick when lightly touched with the finger4 ,it should take from #ae to #bj m4 ,if cooked too rapidly the omelet will fall4 ,fold1 or slide on to a hot dish without folding4 ,serve plain or with any desired accompaniment4 ,sauces #af1 #ah1 #dd1 #ej or #ge are all suitable for the puff omelet4 ,if the oven is not too hot1 the omelet may be baked1 but it should be set on something to keep it from the bottom of the oven and may need to have a pan turned over it4 ,may score across the top with a hot iron when omelet is not folded4 ,one egg only1 makes a nice little omelet4 ,it may be baked in a large muffin ring 7or two small7 on a griddle and served on a thin slice of toast1 with or without cream sauce4 ,these omelets are delightful and one requires but little practice to attain perfection in them4 ,they will admit of the same variations as the ,french omelet4 ,fruit juices with a little sugar may be substituted for the water sometimes4 ,the water may be omitted4 ,omelet may be tinted with tomato1 spinach or other colors for variety4 ,a delightful omelet may be made by mixing #b teaspns4 of pine nut1 almond or steamed nut butter with the water4 ,foam ,omelet ,mix beaten yolks with less water than for the puff omelet2 cook until delicately jellied1 spread stiffly-beaten whites near the edge of half the omelet2 set on top grate of oven to warm4 ,fold and serve at once4 ,omelet may be dotted with jelly before putting the whites on4 ,half the beaten whites may be mixed with yolks as in puff omelets4 ,savory ,puff ,omelet #b eggs #b tablespns4 cream of nut butter #b-d tablespns4 chopped1 thoroughly soaked1 dried olives chopped parsley ,add olives and parsley to yolk mixture and fold in beaten whites4 ,orange ,omelet #b eggs #b tablespns4 orange juice #b teaspns4 sugar salt bits of orange pulp with sugar ,beat yolks1 add #b teaspns4 of sugar1 then orange juice and then the stiffly-beaten whites4 ,cook1 spread half of omelet with orange pulp sprinkled with sugar1 fold1 serve4 ,another ,add orange juice and grated rind with a little vanilla to yolks1 then beaten whites as usual4 ,when baked1 fold and dust with powdered sugar4 ,grape ,omelet ,use grape juice instead of water in puff omelet4 ,fold and dust with powdered sugar4 ,unroasted ,nut ,butter ,omelet4 ,choice #b teaspns4 steamed nut butter #a tablespn4 water #b eggs ,mix nut butter1 water1 yolks and a little salt2 add stiffly-beaten whites and cook as puff omelet4 #a tablespn4 of cooked cream of raw nut butter may be used if more convenient4 ,almond ,butter ,omelet #a teaspn4 almond butter and tablespn4 water to each egg2 combine and cook as above4 ,,bread ,,and ,,baked ,,omelets ,bread and baked omelets may be served with gravies1 sweet sauces or jelly1 or with green peas or asparagus1 or may have corn1 peas1 etc41 mixed with omelet before baking4 ,they may be made of milk1 cream or water4 ,water makes the lightest and most delicate omelets4 ,stale1 not dry1 crumbs are used4 ,baked ,omelet #b eggs teaspn4 flour #b tablespns4 water #a teaspn4 oil salt ,beat all together or beat the whites of eggs separately1 and bake in a slow oven until set4 ,fold or serve without folding4 ,a few chopped nuts may be added when desired4 ,bread ,omelet ,pour #a cup boiling water over #a cup bread crumbs2 let stand until soft4 ,beat #f eggs just enough to mix them1 add moistened bread crumbs1 salt and a little chopped parsley4 ,turn into hot oiled omelet pan and bake on top of stove or in oven4 ,this omelet may be baked in muffin rings on a griddle as may many omelets4 ,try molasses sauce with it4 ,bread and ,milk ,omelet ,soak #a cup of bread crumbs in #a cup of sweet milk2 add yolks of #c eggs with salt1 then the stiffly-beaten whites4 ,cook as puff omelet4 ,serve with or without jelly in the center4 ,german ,crumb ,omelet #f eggs #a cup water #a cup fine bread crumbs #a tablespn4 corn starch salt a little chopped onion and parsley ,beat yolks of eggs1 add corn starch blended with water1 then crumbs1 salt1 onion and parsley4 ,chop in stiffly-beaten whites4 ,bake in oven4 ,miss ,chaffee's ,cracker ,omelet cup of cracker crumbs1 fill cup with milk2 when crumbs are soft1 add well-beaten yolks of #c eggs1 then stiffly-beaten whites4 ,cook as puff omelet4 ,fold and serve4 ,bread ,omelet ,pie ,soak #a cup soft bread crumbs in #a cup hot milk or water1 add #a tablespoon of oil or butter1 #a teaspn4 each chopped onion and parsley1 salt1 and #b well beaten eggs4 ,have hot1 in baking dish1 a thin layer of nicely seasoned drained tomato1 or trumese seasoned with oil and lemon juice1 or any desired filling2 cover with the omelet and bake until just set4 ,breaded ,tomato ,omelet cup of crumbs soaked in #a cup strained tomato4 ,add yolks of #c eggs1 #b or #c tablespns4 cream1 salt1 chopped parsley and stiffly-beaten whites of eggs4 ,bake4 ,corn ,starch ,omelet4 ,extra ,good #c eggs #a tablespn4 corn starch teaspn4 salt cup milk ,beat yolks of eggs1 corn starch and salt together2 add milk gradually2 beat and chop in the stiffly-beaten whites of eggs4 ,cook as puff omelet4 ,white ,sauce ,omelet4 ,unequaled #a cup rich milk #a tablespn4 oil or butter #e eggs #b tablespns4 flour teaspn4 salt #a teaspn4 sugar ,heat butter1 add flour1 then hot milk and salt2 pour over beaten yolks of eggs1 add sugar1 fold in stiffly-beaten whites2 turn in to well oiled omelet pan and cook as puff omelet4 ,this recipe is copied almost verbatim from 8,a ,book for a ,cook10 by permission of the ,pillsbury ,flour ,mills ,company4 ,omelet ,souffl #f eggs #c tablespns4 powdered sugar #a tablespn4 lemon juice ,beat the yolks of the eggs with the sugar1 add the lemon juice1 chop in stiffly-beaten whites1 heap in buttered baking dish2 bake in slow oven till set4 ,the yolks of #d eggs only may be used4 ,top of souffl may be dusted with sugar before baking4 ,omelet ,souffl ,no4 #b #a cup flour #a pt4 milk #a tablespn4 sugar #a tablespn4 oil or butter #e eggs teaspn4 salt ,mix flour1 butter and sugar1 pour boiling milk over1 stirring4 ,boil well4 ,when partially cool add yolks of eggs1 then the stiffly-beaten whites with salt2 bake in a slow oven2 serve plain or with maple syrup1 honey1 or hard sauce4 ,egg ,timbales #d eggs teaspn4 salt a few drops of onion juice #a cup water1 milk or thin cream ,beat eggs1 salt and onion juice until blended only2 add liquid gradually4 ,divide equally among #f well buttered timbale molds 7common cups will serve the purpose74 ,stand in a pan half filled with hot water and bake in a moderate oven about #bj m41 or till firm to the touch4 ,turn out carefully on heated platter and pour bread or tomato sauce around4 #e or #f eggs are sometimes used4 ,a teaspn4 of chopped parsley with or without onion1 a few peas or a little stewed corn may be added to eggs before putting into cups4 ,the timbales may be served on rounds of toast or of broiled trumese or nutmese4 ,rice and ,egg ,timbales #d-f hard boiled eggs #b cups boiled rice cup oil -#a cup finely-sliced celery #a tablespn4 chopped parsley salt ,slice eggs and chop a little1 leaving coarse2 mix with rice1 celery1 parsley1 oil and salt and press into well oiled mold2 set in pan of water in oven1 cover and bake -#a hour4 ,unmold and serve with cream sauce4 ,celery may be omitted and creamed celery or creamed peas served with the loaf4 ,individual molds may be used4 ,scalloped ,eggs and ,potatoes #d cold boiled potatoes #d hard boiled eggs #a pt4 white sauce crumbs chopped parsley salt ,put alternate layers of sliced potatoes and eggs in serving dish1 sprinkle with salt1 pour white sauce 7with parsley stirred through it7 over4 ,cover with oiled crumbs and bake4 ,sage1 savory1 onion or celery salt may be added4 ,scalloped ,eggs and ,celery #b large bunches celery #e hard boiled eggs #a pt4 cream sauce ,slice and cook celery and arrange in layers with the cream sauce and sliced hard boiled eggs1 in oiled baking dish with the sauce on top4 ,sprinkle with oiled crumbs1 bake4 ,eggs in ,perfection ,for luncheon or for an invalid ,poach yolk of egg and rub through coarse strainer2 beat white stiff with a trifle of salt and place in mound on a gilt edged plate or small platter2 dot with riced yolk1 sprinkle with salt1 press slightly salted1 green tinted1 whipped cream through pastry tube in small roses on to the top4 ,serve immediately with wafers or long strips of zwieback4 ,this dish gives both the yolk and white in their most digestible form4 ,a little thick tomato pulp may be added to the white4 ,the cream may be dropped on with a teaspoon4 ,,uncooked ,,egg ,,dishes ,egg creams1 in their great variety1 are the most delightful ways of serving uncooked eggs1 both for desserts and for invalids4 ,for preparing them1 the ingredients and all utensils and dishes should be as nearly ice cold as possible4 ,the white of the egg should be beaten very stiff4 ,the milk and cream should have been sterilized4 ,the creams must be prepared just at the time of serving as they become liquid and lose their creamy consistency very soon4 ,set the glass or dish of cream on to a small plate with a doiley1 and if possible lay a delicate flower or leaf beside it4 ,the recipes are given for one egg but several may be prepared at once1 when required1 by using a cake bowl for beating4 ,lemon juice added to the white renders it stiffer1 but other juices and liquids soften it1 so small quantities of them should be used and they should be mixed in very lightly4 ,high colored fruits and juices should be poured between layers of the egg1 not mixed with it4 ,lemon ,egg ,cream ,sprinkle a trifle of salt on to the white of an egg in a bowl and beat with a revolving egg beater to a very stiff froth2 then add #a tablespn4 of sugar and beat until smooth and creamy4 ,remove the egg beater1 chop in lightly #b teaspns4 of lemon juice and remove of the beaten white to a cold plate4 ,add the yolk and another teaspoon of lemon juice to the white remaining in the bowl4 ,chop them in lightly and quickly1 not mixing very thoroughly4 ,drop this egg mixture into a cold glass and on top of it lay the white which was taken out4 ,serve at once4 ,all of the white may be beaten with the yolk if preferred4 ,the whites of #b eggs and yolk of one may be used4 ,a company of ladies to whom ,i once served this cream as a dessert pronounced it 8the most delicate boiled custard0 they had ever tasted4 ,raspberry ,egg ,cream ,beat the white of #a egg to a stiff froth with #a teaspn4 of sugar1 chop in the yolk with #a tablespn4 of cream1 drop a spoonful or two into a glass1 then pour over a little rich red raspberry juice or drop on a few crushed or stewed berries4 ,continue this until all the egg is used4 ,serve at once4 ,a little lemon juice may be mixed with the raspberry if desired4 ,the cream may be omitted4 ,a part of the white may be left for the top4 ,strawberry1 grape1 currant and other juices may be substituted for raspberry4 ,pineapple and orange juices can be mixed with the egg3 they are improved by combining with lemon juice4 ,banana ,egg ,cream ,combine #a or #b tablespns4 of fresh banana pulp and #a tablespn4 of cream with a beaten egg1 leaving a part of the white on top if desired4 ,vanilla ,egg ,cream ,beat the white of an egg with #a-b teaspns4 of sugar1 reserving a little for the top2 chop in the yolk with #a tablespn4 of cream and a delicate flavoring of vanilla2 serve in a glass1 with white on top of yolk mixture4 ,or1 for a change1 beat the white and yolk separately1 add half the sugar and cream to each1 flavor yolk with vanilla1 pile white in a dainty glass dish and pour yolk mixture over it4 ,a little of the white may be chopped with the yolk4 ,almond ,egg ,cream ,use #a teaspn4 almond butter1 mixed to a thick cream with water1 in place of dairy cream1 in preceding recipe4 ,vanilla may be omitted4 ,maple or ,honey ,egg ,cream ,beat the white of an egg1 add -#a tablespn4 of maple syrup or of honey 7malt extract sometimes72 chop in yolk and if desired1 #a tablespn4 of cream4 ,caramel ,egg ,beat white of #a egg1 add #b teaspns4 of sugar1 beat1 chop in yolk2 pour over1 stirring1 the hot liquid made from boiling #a-b tablespns4 of cereal coffee in cup of water to which #a teaspn4 of melted cocoa butter has been added4 ,liquid may be added cold1 with a few drops of vanilla instead of cocoa butter4 ,egg and ,milk ,take #a-b teaspns4 of sugar and #c tablespns4 of milk1 with the beaten egg in vanilla cream4 ,egg and ,hot ,milk ,beat whole egg with #a-b teaspns4 of sugar until creamy2 add a few drops of vanilla and pour over cup boiling milk1 stirring4 ,carbonated ,egg ,beat an egg1 all together1 with salt1 add #a-c tablespns4 of cream and as much carbonated water as desired4 ,fruit juices may be used1 with or without dairy or nut cream4 ,the carbonated water may be used with the beaten egg only4 ,illustration3 ,,egg ,,poacher ,,mushrooms ,the delightful flavors of mushrooms make them a valuable adjunct to the vegetarian dietary1 whether or not they are classed with meat foods4 ,no one need to be in ignorance as to the edible ones with the many reliable books now published in regard to all varieties4 ,but if you have not studied the subject1 consult some one who is a judge before you use those you have gathered4 ,or1 use only canned ones or those sold in the markets4 ,many cases of sickness have come from using mushrooms partially decayed1 rather than from poisonous varieties2 so be sure to reject those not entirely sound4 ,mushrooms will not admit of many combinations without losing character4 ,the simplest ways of preparing them are the best4 ,it is a waste of time to peel any of the varieties except the puff ball4 ,puff ball mushrooms are all edible when gathered at the white stage4 ,overcooking toughens mushrooms4 #e-bj minutes is sufficient time for any1 except1 perhaps1 when cooked in a double boiler1 then a half hour may not be too long4 ,cream with water develops the flavors better than milk4 ,butter when used gives the same result4 ,when necessary to wash mushrooms1 rinse up and down in cold water1 rub the caps quickly1 shake and drain in a colander4 ,often they will require rubbing only1 with a soft flannel4 ,always cut off a thin slice from the end of the stalk and throw it away4 ,when the caps only are to be used in a dish1 chop the stems and imperfect caps and cook for soups and sauces4 ,mushrooms are not expensive1 as a few fresh or dried ones go a long way for flavoring4 ,unless plentiful1 do not use mushrooms in timbales or roasts but in the sauces1 where they will count4 ,in the recipes1 fresh ones are meant unless canned ones are mentioned4 ,illustration3 ,,grape ,,fruit ,,mushroom ,,globe ,,and ,,dish1 ,p4 #bai ,,creamed ,,mushrooms ,illustration3 ,,trumese ,,pie1 ,p4 #afg ,broiled ,mushrooms ,remove stems1 place in fine wire broiler1 turn the gills first to the fire for #e m41 then the other side4 ,put a small piece of butter in the center of each mushroom1 sprinkle with salt1 broil #e m4 ,lay carefully on to pieces of toast or thin toasted wafers or slices of broiled trumese1 skin side up1 and serve at once4 ,melted butter may be poured over mushrooms on toast instead of putting butter into them while broiling4 ,caps are sometimes dipped in salt and olive oil and broiled after standing in a cold place for an hour4 ,the heat should not be too intense for broiling4 ,baked ,mushrooms ,cut off part of stems1 lay tops down in shallow baking pan1 dust with salt1 put a small piece of butter in each mushroom1 bake #bj m4 in hot oven4 ,serve in pan1 or on toast with sauce from pan poured over4 ,steamed ,mushrooms ,put mushrooms in saucepan or double boiler with salt and no water4 ,cover close1 cook #bj-cj m4 ,add hot cream or butter mixed with a little flour1 heat4 ,serve on toast1 cutlets of corn meal porridge1 rice cutlets or slices of broiled trumese4 ,butter1 #b tablespns4 to the pound of mushrooms1 may be added when put to cooking and no milk or cream used4 ,stewed ,mushrooms ,cut mushrooms into sixths or eighths or slices4 ,cook in small quantity of water #aj-ae m41 add cream1 or milk and butter1 enough to moisten toast4 ,heat1 serve on toast4 ,creamed ,mushrooms ,stew mushrooms in a larger quantity of water1 add cream1 and thicken to the consistency of very heavy cream4 ,serve in dainty shells of pastry crust1 or on toast or wafers1 surrounded with green peas or not4 ,a small quantity of mushrooms will go a long way in this way4 ,mushroom ,stew ,add cooked fresh or dried mushrooms to thickened consomm4 ,serve over rice or macaroni or in rice border4 ,stewed ,canned ,mushrooms ,drain mushrooms1 if large cut into quarters and put into rich egg or cream sauce without further cooking4 ,canned mushrooms 7except home canned7 are esteemed more for the feeling between the teeth than for their flavor and are at their best in pies1 scallops and creams4 ,dried ,mushrooms ,wash dried mushrooms well1 soak #d-ab hours in water or milk1 simmer for #e m4 only1 in the liquid in which they were soaked4 ,use in soups1 sauces or stews1 in small quantities1 as the flavor is very rich4 ,pickled ,mushrooms ,soak mushrooms pickled in salt1 for #bd hours1 changing the water several times2 drain1 and if to be cooked in batter dry between the folds of a towel4 ,use cutlets of trumese batter with them1 or with soaked dried mushrooms4 ,puff ,balls ,pare and cut puff ball mushrooms into half-inch slices4 ,simmer in butter or olive oil1 with or without dipping in egg1 and season with salt4 ,or1 stew and serve as other mushrooms4 ,mushrooms in ,rice ,rings ,shape cups of steamed or boiled rice in muffin rings1 fill with creamed mushrooms or ,boundary ,castle sauce1 protose and mushrooms la crme1 thin1 or with mushroom stew4 ,sister ,mc,burnie's ,chop ,seuey shredded cabbage shredded celery chopped onion mushrooms in quarters or eighths cream1 salt a little butter if used ,put into close covered vessel in oven1 bake #be-ce m4 ,onion may be omitted4 ,mushrooms la ,crme ,use all mushrooms in recipe for celery and mushrooms la crme p4 #aae1 or all fresh mushrooms in trumese and mushrooms la crme p4 #afe4 ,fresh ,mushrooms--,under ,glass ,globe with ,cream ,cover the bottom of a porcelain dish with toast4 ,on the toast pile mushrooms1 gills down1 several rows high1 sprinkling with salt4 ,pour - cup of cream on to the mushrooms1 cover with the globe or bell and simmer on the top of the stove #bj-cj m4 ,the cover is removed after the plate is placed before the guest4 ,this quantity is served for luncheon when the dish is the principal one of the meal4 ,for a single course1 a smaller portion of toast would be required and not more than #d or #e mushroom caps4 ,the dishes may be baked in the oven4 ,mushroom ,timbales #a cup stewed mushrooms in pieces #a tablespn4 butter #a tablespn4 chopped onion #a tablespn4 chopped parsley #b level tablespns4 flour salt cup consomm or milk #b yolks of eggs #a tablespn4 milk ,simmer onion in butter1 add parsley1 flour1 and milk or consomm4 ,remove from fire1 add yolks of eggs beaten with the tablespn4 of milk1 salt and mushrooms4 ,fill small molds which have been garnished as desired1 bake in pan of water #bj m4 or until set4 ,unmold on to rounds of toast1 surround with thick mushroom sauce4 ,the timbales may be made of canned mushrooms and served with rich cream sauce4 ,mushroom and ,oyster ,plant ,pie ,sauce-- #b tablespns4 melted butter #b-c tablespns4 flour #a cup water 7part mushroom liquor if any7 cup cream salt ,mix the flour and butter1 pour boiling water over1 stirring1 add cream and salt4 ,put cooked oyster plant and mushrooms in pieces 7 oyster plant1 mushrooms71 #a pt4 in all1 into baking dish4 ,pour sauce over1 cover with universal or pastry crust and proceed as in trumese pie4 ,substitute stewed potatoes for oyster plant with either crust1 or cover with a thin crust of mashed lentils1 or use celery in place of oyster plant and cover with a rice crust4 ,cream of ,fresh ,mushroom ,soup ,cook chopped imperfect caps and stems of mushrooms in water #e-aj m4 ,add more water if necessary and heavy cream2 thicken with flour to the consistency of heavy cream4 ,add salt and a few cooked caps if desired1 or1 from #a-c caps may be placed in each dish when the soup is served4 ,this soup cannot be improved upon4 ,boundary ,castle ,soup ,add sufficient water with salt to ,boundary ,castle sauce to make of the consistency of soup4 ,very delicious4 ,directions for canning and drying mushrooms pp4 #ga and #gb4 ,,stuffings ,,and ,,dressings ,the quantity of liquid1 if any1 must be determined by the purpose the dressing is to be used for and the dryness of the ingredients4 ,as a rule1 dressings are better without eggs4 ,dressings may sometimes be put over the top of suitable meat pies for the crust4 ,they may also be put into the bottom of a well oiled tin or pudding dish with slices of or minced nut meat or mashed legumes on top1 baked and inverted on a platter or chop tray for serving2 garnished with halves of nut meats1 accompanied of course with a suitable gravy4 ,whole pine nuts1 or broken nuts of different kinds may sometimes be used in stuffings4 ,simple ,dressing ,dip slices of stale bread into salted hot water quickly4 ,lay them in a baking tin and sprinkle delicately with powdered leaf sage or savory4 ,when a sufficient number of layers is prepared1 sprinkle with crumbs and a little more water if necessary4 ,bake in a quick oven about #bj m41 or until browned over the top4 ,serve on a platter with some ragout over it4 ,or1 bake in a pudding dish and send to the table to be served with the meat dish with gravy4 ,savory ,dressing ,crumbs1 egg or not1 butter or oil1 parsley1 thyme1 sage1 summer savory1 onion juice and salt4 ,danish ,dressing #c large tart apples1 chopped #a cup cooked rice #c chopped onions cup dry bread crumbs #a cup ,english currants a very little thyme1 sage or savory salt a little melted butter hot water if necessary ,onion and ,parsley ,stuffing #c cups stale bread crumbs #c onions chopped fine #b tablespns4 chopped parsley #b or #c tablespns4 oil or melted butter ,a few sage leaves may be substituted for the parsley for a sage and onion stuffing4 ,celery ,stuffing ,equal parts bread crumbs and finely-sliced celery1 salt and butter4 ,nut and ,raisin ,dressing ,to bread crumbs1 melted butter1 thyme1 sage1 grated onion and salt1 add a few seeded raisins and chopped ,english walnuts4 ,vegetable ,stuffing cup each mashed green peas1 onions in oil1 stewed celery1 stewed carrot and finely-sliced raw celery1 salt1 #a or #b eggs4 ,chestnut ,stuffing ,mashed boiled chestnuts1 salt1 butter or a little heavy cream4 ,black ,walnut and ,potato ,stuffing #a qt4 mashed potato -#a cup chopped black walnut meats #b-c tablespns4 grated onion #a teaspn4 salt ,beat4 ,,meat ,,and ,,vegetable ,,gravies ,,and ,,sauces 8,perfection in the art of cookery is attainable only by lengthened experience and careful study of the qualities of foods and the application of sauces and seasonings4 ,it is chiefly in knowing how to make and apply sauces that a cook shows her skill40 --,old ,writer4 ,suggestions ,use pastry flour for gravies and sauces4 ,the sauce should be a little more salt than the food with which it is to be served4 ,as a rule1 the sauce should be poured around1 not over the food4 ,no positive general rule can be given for thickening1 as flour varies and different kinds of liquid require different proportions4 ,also the evaporation of liquids1 in different quantities1 varies4 ,about one tablespoon of flour may be calculated for each cup of water2 but for milk1 cream or tomato that amount is quite too much4 ,do not make sauces too thick4 ,a sauce should not be a paste4 ,the consistency of medium cream is about right for nearly all2 some should be thinner1 and a few slightly thicker4 ,as they thicken by standing1 make sauces thinner at first than required4 ,a ,roux is a mixture of oil or butter1 and flour1 heated together for thickening sauces4 ,it is used in the following manner2 ,heat the oil1 without browning1 in a saucepan2 add the flour1 rub smooth with wire batter whip1 then add liquid1 hot1 stirring until smooth4 ,the sauce should come to the boiling point only and be removed at once from the fire as otherwise the oil will separate4 ,adding flour to hot oil cooks it more perfectly than a boiling liquid and obviates the raw flour taste4 ,directions for flavoring1 pp4 #bd-bg4 #a ,plain ,nut ,sauce #a tablespn4 raw nut butter1 #a pt4 water4 ,mix butter with water1 boil hr41 add salt with water to make #a-b cups2 thicken slightly4 ,serve with nut and legume dishes1 over boiled rice and with some vegetables4 ,steamed nut butter may be used instead of raw4 #b ,nut ,onion ,sauce ,cook sliced onions with plain sauce4 #c ,nut and ,tomato ,sauce ,use tomato instead of all water in plain sauce4 ,a little browned flour sometimes4 #d ,nut ,gravy for ,roasts ,cook browned flour1 onion1 garlic1 bayleaf and a very little tomato with plain sauce4 ,a little sage occasionally4 #e ,nut and ,tomato ,bisque ,sauce ,thicken nut and tomato bisque1 p4 #ic1 slightly4 ,may use steamed or roasted nut butter1 nutmese1 or the water from boiled peanuts with a little lemon juice1 for nut sauces4 #f ,simple ,brown ,sauce #b tablespns4 oil or melted butter #b tablespns4 flour #a-b teaspns4 browned flour #a pt4 water salt ,follow directions for making sauce with roux4 #g ,brown ,onion ,sauce ,simmer without browning sliced or chopped onion in oil1 before adding flour to brown sauce4 #h ,savory ,sauce ,add a delicate flavoring of leaf sage to brown or brown onion sauce4 #i ,roast ,gravy--par excellence ,a little tomato1 onion1 a trifle of thyme and bay leaf with nut cream in brown sauce4 ,simmer1 strain4 #aj ,consomm ,sauce ,consomm with more browned flour and tomato or onion1 thickened4 ,roux may be used4 #aa ,celery ,consomm ,sauce cup finely-sliced celery #b tablespns4 oil or melted butter #b tablespns4 flour #a pt4 consomm ,add celery to hot oil1 then flour and hot consomm with more salt if necessary4 #ab ,everybody's ,favorite tablespn4 butter #a tablespn4 oil -#a clove garlic #a-b teaspns4 browned flour #a-b tablespns4 white flour #a cup boiling water cup milk salt tablespn4 chopped parsley ,throw crushed or finely-chopped garlic into oil and proceed as for sauce with roux1 adding parsley last1 of course4 ,the sauce is nice without the parsley4 ,raw or steamed nut butter may be used4 #ac ,almond and ,tomato ,cream ,sauce--starchless tablespn4 almond butter #a cup strained tomato teaspn4 salt ,rub butter smooth with tomato1 heat to boiling1 add salt and serve4 ,this sauce heated with stewed okra makes a delightful omelet sauce1 or side dish1 or dressing for trumese1 toast or rice4 #ad ,old ,fashioned ,milk ,gravy #a pt4 rich milk 7part cream7 #b-b tablespns4 browned flour ,no4 #a ,blend the flour with cold water or milk1 stir into boiling milk1 boil up and add salt4 ,or1 put #a-a tablespn4 of oil in a sauce pan2 when just hot add the flour1 then hot milk1 stir until smooth and add salt4 #ae ,sour ,cream ,gravy cup sour cream #a tablespn4 flour -#a teaspn4 browned flour boiling water salt ,mix cream and flour1 pour boiling water over1 stirring constantly1 to make of the desired consistency2 boil thoroughly1 add salt1 serve4 ,the gravy may be flavored4 #af ,cream or ,white ,sauce #b tablespns4 oil or melted butter 7or #a tablespn4 solid butter7 #a tablespn4 flour #a pt4 milk salt ,follow directions for sauce with roux4 ,or1 heat milk1 without oil1 in an oiled frying pan1 to just boiling2 add slowly1 stirring1 flour blended with water or milk4 ,boil up well1 remove from fire1 add salt4 - cream and water may be used instead of milk4 ,for vegetables the sauce should be thinner4 ,a teaspoonful of sugar improves the flavor with carrots and turnips4 #ag ,tomato ,cream ,sauce ,especially suitable for mashed peas or sweet potatoes4 ,add cup rich strained tomato and more salt to each pint of cream sauce4 #ah ,cream of ,tomato ,sauce #a pt4 strained tomato #a tablespn4 flour cup cream 7 cup if thin7 #a teaspn4 salt ,thicken boiling tomato1 add cream1 remove from fire1 add salt4 ,do not add the salt before the cream4 #ai ,cream of ,tomato ,sauce--,sister ,howard's #a-a tablespn4 butter finely-sliced onion #a-a tablespn4 flour #a pt4 tomato #b-c tablespns4 cream salt ,simmer onion in butter without browning1 add flour1 hot tomato1 cream and salt4 ,,cream ,,sauce ,,variations #bj ,mint ,cream--,add chopped mint to cream sauce4 ,use for green peas1 mashed dry green peas1 poached or hard boiled eggs and other dishes4 #ba ,cream of ,celery--,use water in which celery was cooked1 with cream1 or milk and oil or butter1 for cream sauce1 and add stewed celery4 #bb ,cream of ,onion--,add stewed1 crushed1 boiled onions to cream sauce4 ,or1 add cooked onions to roux in pan1 then add milk4 ,or1 simmer without browning1 chopped raw onions in oil1 before adding flour4 #bc ,cream of ,parsley--,chopped parsley in cream sauce4 #bd ,cream of ,spinach--,pour cream sauce gradually stirring1 into macerated1 cooked spinach2 heat2 strain through wire strainer if necessary4 #be ,lavender--,finely-chopped1 cooked purple cabbage in cream sauce4 #bf ,golden--,mashed or grated cooked carrots in cream sauce1 with or without onion and garlic4 #bg ,brown ,cream--,use #a-a 7according to brownness7 tablespn4 browned flour in cream sauce recipe4 #bh ,egg ,cream--,add yolks of #b eggs to each pint of cream sauce4 #bi ,egg ,cream ,no4 #b--a tablespn4 butter1 #a teaspn4 flour1 #a cup milk1 #b beaten eggs1 salt1 #a-b tablespns4 lemon juice if desired1 chopped parsley4 #cj ,egg ,cream-non-starch--,for stewed cucumbers1 oyster plant1 asparagus and carrots4 ,to each pint of vegetables1 tablespn4 butter1 cup thin cream or rich milk1 yolk of #a egg1 salt4 ,richer cream may be used and butter omitted4 ,use the yolks of #c eggs only for a pint of cream4 #ca ,egg--,add hard boiled eggs in dice or coarsely-chopped1 to cream sauce4 #cb ,bread ,sauce cup fine dry bread crumbs 7or -#a cup stale crumbs7 #a pt4 dairy or nut milk salt ,soak crumbs in half the milk in double boiler till soft2 beat until smooth2 add salt and the remainder of the milk1 heat1 strain through coarse strainer1 if necessary4 ,if the milk is not rich a little butter may be added just before serving4 ,browned coarse crumbs 7fine croutons7 may be sprinkled over the dish with which the sauce is served4 ,flavor sauce with onion1 onion and sage1 chives1 celery salt1 or onion and parsley1 sometimes4 #cc ,bread and ,bean ,sauce--,sister ,elsie's #a cup mashed beans - cup bread crumbs 7from salt rising bread if you have it7 #a cup rich milk #a teaspn4 flour salt #a tablespn4 butter if desired ,milk from raw nut butter gives another sauce4 #cd ,drawn ,butter #a-b tablespns4 butter #a tablespn4 flour #a cup boiling water salt ,rub butter and flour together1 pour boiling water over1 heat to boiling1 remove from fire and add salt2 or1 follow directions for sauce with roux4 ,,variations ,,of ,,drawn ,,butter #ce ,cream--,use #a cup milk instead of water in preceding recipe4 #cf ,tomato--,use - cup of strained tomato1 and water to make #a cup1 in drawn butter4 ,flavor with onion if desired4 #cg ,egg--,chopped or sliced hard boiled eggs in drawn butter4 #ch ,sour-- to #a tablespn4 lemon juice to each cup of liquid in drawn butter4 #ci ,onion--,add crushed boiled onions to drawn butter4 ,use sometimes #a-a tablespn4 browned flour ,no4 #a1 instead of white flour4 ,may simmer 7without browning7 sliced or chopped raw onion in butter before adding flour4 #dj ,drawn ,butter ,sauce ,add cup of cream to plain drawn butter4 #da ,emerald ,parsley ,sauce ,add #c-d tablespns4 chopped parsley to drawn butter of #a pt4 of water4 #b or #c teaspns4 lemon juice may be added1 also a little mint and sugar sometimes4 ,a nice way to prepare the parsley is to wash it well and boil #aj m4 in salted water1 drain1 chop and bruise to a pulp4 ,milk with less flour may be used for the sauce4 #db ,tarragon ,sauce ,substitute finely-chopped fresh tarragon for parsley in preceding recipe4 ,use a little lemon juice if desired4 #dc ,sauce for ,meat and ,vegetable ,pies ,rub together #e tablespns4 oil or melted butter and #e to #f tablespns4 of flour2 add #a qt4 boiling water1 boil well1 add salt4 ,or1 make as sauce with roux4 ,allow a few slices of onion to stand in sauce for #aj m41 then strain and it is nice for the table for any use4 #dd ,gravy for ,rhode ,island ,johnny ,cakes corn meal porridge1 macaroni and rice4 #a tablespn4 oil #a teaspn4 butter #a level teaspn4 browned flour #a level teaspn4 white flour cup water salt a little powdered sage #de ,cream of ,lentil ,gravy ,for rice1 macaroni or cutlets of corn meal porridge4 #a cup mashed lentils #a cup rich milk or thin cream #a teaspn4 flour salt ,thicken milk with flour blended with water and combine with lentils2 heat4 ,add finely-sliced celery and chopped parsley for some dishes4 #df ,nut and ,lentil ,gravy cup lentils 7large cupful after cooking7 - cup strained tomato tablespn4 nut butter #a cup water ,mix nut butter with water and add with tomato to mashed lentils4 ,heat to boiling1 strain through fine strainer1 add salt4 #dg ,swiss ,lentil ,gravy #a cup mashed lentils #a-b teaspns4 browned flour slices of onion #a teaspn4 white flour salt ,heat lentils1 browned flour and onion together for #aj m4 ,thicken with white flour stirred smooth with water4 ,add salt1 strain1 reheat4 #dh ,vegetable ,gravy #c tablespns4 chopped onion #c tablespns4 finely-slice celery #b tablespns4 grated carrot #a clove garlic1 crushed #a large bay leaf #e tablespns4 oil #e tablespns4 white flour #a-b teaspns4 browned flour cup strained tomato #c cups boiling water a trifle of thyme salt #a tablespn4 chopped parsley ,simmer vegetables and bay leaf in oil for #aj m4 ,do not brown4 ,add brown and white flour1 tomato and water2 boil4 ,remove bay leaf2 add salt1 thyme and parsley2 serve4 ,celery tops may be used instead of sliced stalks4 ,the gravy may be strained4 #di ,olive ,sauce #b tablespns4 olive oil #a tablespn4 chopped onion #a-a tablespn4 flour #a teaspn4 browned flour #a pt4 water1 milk1 or raw nut butter milk 7#a tablespn4 raw nut butter cooked in water #bj m4 to hr47 #aj-ae ripe olives #a-b tablespns4 lemon juice if desired ,prepare sauce in the usual manner and add sliced or chopped olives just before serving4 #ej ,olive and ,nut ,butter ,sauce ,for ,rhode ,island ,johnny cakes1 corn meal porridge1 macaroni and potatoes4 ,make thin cream of roasted nut butter1 boil up1 add chopped or sliced ripe olives and salt if necessary4 ,a little tomato may be used4 ,for a cold sauce1 stir nut butter smooth with tomato or water and add chopped olives4 #ea ,cream of ,fresh ,mushroom ,sauce ,cook chopped stems and imperfect mushrooms in salted water for #aj m4 ,add water4 ,thicken a little more than for an ordinary sauce4 ,add a little heavy cream1 heat4 ,mushrooms may be cooked for #bj m4 in milk and butter in a double boiler or on back of range4 #eb ,mushroom and ,asparagus ,sauce ,use asparagus liquor for part of the liquid in the preceding recipe and add a few cooked asparagus tips4 #ec ,boundary ,castle 7,fresh ,mushroom7 ,sauce ,for timbales1 mashed lentils1 macaroni1 rice1 potatoes or toast1 broiled trumese1 croquettes1 patties and corn meal porridge4 #b tablespns4 oil #c tablespns4 chopped onion tablespn4 browned flour #b tablespns4 white flour #b tablespns4 tomato -#a teaspn4 salt -#a cup chopped mushrooms #a tablespn4 chopped parsley ,simmer but do not brown onion in oil for #aj m41 add browned and white flour mixed1 then tomato1 with water for thick sauce4 ,now add with their liquor1 the mushrooms which have been cooked for #aj m4 and water to make of the right consistency1 with the salt and parsley4 ,when served with timbales decorated with truffles1 use juice of truffles in sauce4 #ed ,italian 7,dried ,mushroom7 ,sauce #b tablespns4 butter and oil #b tablespns4 chopped onion #a clove of garlic1 crushed #a-b tablespns4 flour mushroom liquor with hot rich milk to make #a pt4 cup dried mushrooms salt ,heat oil1 add onion and garlic1 simmer1 add flour1 then liquid1 and lastly the mushrooms which have been soaked for #b hours1 chopped1 and cooked for #e m4 in the water in which they were soaked4 ,serve sometimes over split biscuit1 on a platter1 with slices of broiled trumese on top1 sprinkled with chopped parsley4 ,for variety1 add #a teaspn4 browned flour and #b tablespns4 tomato to the sauce4 ,for ,italian ,tomato ,sauce1 use cup tomato instead of the mushrooms4 #ee ,canned ,mushroom ,sauce #b tablespns4 oil or butter #b tablespns4 onion1 chopped #a clove garlic1 crushed #a-b tablespns4 flour #b teaspns4 browned flour cup tomato a trifle of thyme a very little sage cup sliced1 canned mushrooms #a pt4 liquid--water and mushroom liquor salt ,proceed as in other similar recipes4 #ef ,dried ,mushroom ,brown ,sauce #c level tablespns4 butter #b level tablespns4 flour #b level teaspns4 browned flour cup strong dried mushroom liquor #a cup milk salt ,may add a few chopped dried mushrooms cooked #e m4 after soaking #d-e hours4 ,a little lemon juice may be added if liked4 #eg ,sauce ,imperial #a qt4 stewed tomatoes #a or #b large bay leaves #b large sprigs thyme 7or teaspn4 dry thyme7 #a tablespn4 chopped onion of a lemon1 rind and all #b tablespns4 oil #b or #c tablespns4 flour salt ,cook all except flour1 oil and parsley together for #bj m4 ,strain1 heat oil1 add flour and the strained tomato mixture4 ,then add #a to #a teaspn4 salt 7or enough to destroy the acid taste of the tomato71 and the parsley4 #eh ,chili ,sauce #d qts4 stewed tomatoes #b-c pints finely-sliced onion #a cup sugar #a cup lemon juice #a-b tablespns4 salt #a-b tablespns4 celery salt #d large bay leaves - teaspn4 thyme ,cook tomato1 onion and bay leaf together until onions are tender2 then add dry ingredients 7which have been mixed together71 and the lemon juice4 ,boil up well1 put into jars and seal4 ,thyme and bay leaf may omitted4 #ei ,tomato ,catsup #b qts4 strained1 stewed tomato #a large head of celery #d tablespns4 sugar #d teaspns4 salt4 ,slice celery very fine1 add with sugar and salt to the boiling tomatoes2 cook until the celery is tender and the sauce rather thick4 #fj ,other ,catsups ,very delightful sauces may be made by cooking a consomm1 the nut ,french soup and other suitable soups down thick4 #fa ,peas and ,carrot ,sauce ,add cooked carrots cut into dice or fancy shapes1 and cooked green peas1 to thickened white soup stock1 p4 #gg4 ,they may be added to cream sauce or drawn butter4 #fb ,pink ,sauce ,fruit color1 or rich red beet juice in drawn butter or white sauce4 ,sauce may be flavored with onion1 garlic and lemon juice or with celery4 #fc ,apple and ,onion ,sauce ,simmer chopped onion in oil #e-aj m4 ,add thick slices of apple with salt and a very little water4 ,cover close2 cook until apples are tender4 ,serve with broiled trumese or nutmese1 or with omelets or scrambled eggs4 #fd ,another ,apples in quarters1 not pared1 grated onion1 a little tomato1 sugar1 salt and celery salt1 water to cook apples tender4 ,rub through colander4 #fe ,currant ,sauce #a qt4 currants #a large onion1 sliced #a teaspn4 celery salt teaspn4 salt #b-c tablespns4 sugar cup water ,cook onion in water1 with salt and sugar4 ,when tender1 add currants and celery salt2 cook until currants are broken but not till the seeds are hard4 ,put into jars boiling hot4 ,seal4 #ff ,currant ,sauce ,no4 #b #a qt4 currants #a small head celery--#a pt4 finely sliced #c or #d tablespns4 sugar teaspn4 salt #a cup water ,simmer all together until currants are broken4 ,seal in jars4 ,or1 cook celery in salted water1 add currants and sugar1 and cook until currants are broken only4 #fg ,baked ,gooseberry ,sauce #a pt4 ripe gooseberries cup sugar cup water a little salt ,put all into baking dish1 cover close1 bake about an hour4 #fh ,jellied ,chutney ,sauce #a pt4 currant juice #a pt4 red raspberry juice #a cup orange juice #c cups granulated sugar #a-a cup ground seeded raisins particles of thin yellow shavings of half an orange ,make jelly and add a little at a time to raisins4 ,stir in orange rind and put into tumblers4 ,rind may be omitted4 #fi ,tomato ,chutney #a qt4 sliced tomatoes #a qt4 sliced onions cup lemon juice #a cup water #a cup chopped raisins salt ,cook all together #a1 hour4 #gj ,ripe ,cucumber ,chutney #a qt4 pared and seeded ripe cucumber in cubes cup lemon juice cup sugar teaspn4 ground coriander seed - teaspn4 celery salt cup seeded raisins ,soak cucumber in cold water over night1 drain2 cook with the sugar1 raisins and part of the lemon juice until soft2 add the other ingredients1 heat well and seal in jars4 #ga ,apple and ,green ,tomato ,chutney #b qts4 chopped tart apples #c cups 7#a lb47 seeded raisins #c-d cups brown sugar #c-d cups lemon juice #a-b cups water #b qts4 chopped green tomatoes #a large onion chopped - cup salt ,grind tomatoes through food chopper1 drain1 pour cold water over and drain after #a hr41 mix all ingredients1 let stand in stone jar over night4 ,in the morning set jar in kettle of cold water with something underneath to keep it from the bottom of the kettle2 heat to boiling1 cook #f hrs41 stirring occasionally4 ,seal in jars4 ,may cook carefully in preserving kettle on pad or ring4 #gb ,brother ,coates' ,mother's ,chutney pt4 lemon juice pt4 water cup brown sugar #c-f cloves of garlic #c level tablespns4 salt cup chopped onion and cup shallots or cup onion #a pt4 gooseberries 7 pt4 canned7 -#a pt4 quartered apples-- as many dried apples cup raisins ,chop fruit fine1 boil in the lemon juice and water with the sugar4 ,chop onions1 shallots and garlic fine1 mix with salt and remaining lemon juice and water and add to boiling fruit4 ,cook well together and put into jars4 #gc ,mint ,sauce #a tablespn4 chopped spearmint #a tablespn4 brown sugar #b tablespns4 lemon juice #b tablespns4 boiling water ,pour boiling water over mint1 add lemon juice and sugar and stir until sugar is dissolved4 ,do not heat sauce4 ,proportions of mint1 sugar and lemon juice may be varied and water may be omitted4 #gd ,currant ,mint ,sauce ,add chopped mint to melted currant jelly4 ,the addition of particles of thin yellow rind of orange makes a variation4 #ge ,sauce ,amricaine ,suitable for ,brussels sprouts1 cauliflower1 breaded carrots or bean croquettes4 #b tablespns4 oil or oil and butter yolks of #b eggs #a tablespn4 lemon juice teaspn4 salt - cup of hot water ,cook in double boiler like custard1 adding only a part of the water at first4 ,a little less water may be used4 ,for variety add chopped or sliced olives1 or onion juice and parsley1 or olives and onion4 #gf ,sauce for ,breaded ,carrots ,cream the yolk of a hard boiled egg with a tablespn4 of butter2 place on back of range and add -#a tablespn4 of lemon juice with water to make #b tablespns41 and salt4 ,as soon as the mixture thickens1 pour it over the carrots4 #gg ,sour ,sauce for ,carrot ,timbale #a tablespn4 butter yolks of #c eggs #b tablespns4 cream #a cup boiling water #a tablespn4 lemon juice - teaspn4 salt ,mix creamed butter and beaten yolks of eggs with cream2 pour boiling water over2 cook in double boiler until thick4 ,remove from fire1 add lemon juice and salt4 ,serve at once4 ,excellent without lemon juice4 #gh ,lemon ,butter ,sauce ,cream butter and work into it lemon juice to taste4 ,add chopped parsley1 #a tablespn4 to each half cup of butter4 ,a few chopped nuts may also be added4 #gi ,pickle for ,beets1 ,string ,beans and ,carrots #b parts lemon juice1 #a part water1 #a-a part sugar1 a trifle of salt or none2 heat to boiling1 pour over vegetables1 drain off4 ,repeat twice4 ,with string beans a little celery salt or finely-sliced celery may be used4 ,,vegetables 8,upon leaving ,eden to gain his livelihood by tilling the earth under the curse of sin1 man received permission to eat also #8the herb of the field4'0 ,while vegetables are not1 as some suppose1 the chief article of a vegetarian diet1 they form an important part of it1 supplying the bulk so necessary to good digestion1 as well as the mineral elements4 ,one writer says1 8,nearly all vegetables are blood purifiers2 they dissolve other food and greatly assist digestion40 ,suggestions ,vegetables should be used soon after gathering1 as they begin to ferment and lose their wholesomeness as well as flavors very shortly4 ,as a rule put vegetables to cooking in boiling water1 and bring to the boiling point again as quickly as possible4 ,cook green vegetables in salted water to preserve their shape and color4 ,a lump of white sugar in the saucepan is said to preserve the color also1 or a few drops of lemon juice1 or charcoal tied in muslin4 ,onions and cabbage should be cooked in salted water4 ,cook roots and tubers in unsalted1 and if possible soft water until tender or nearly so2 then add the salt and let them boil up well4 ,if roots have become withered soak them in water as nearly ice cold as possible1 for three or four hours or over night1 before cooking4 ,soak cauliflower and loose heads of cabbage in cold 7not salted7 water for an hour or more4 ,drain and shake gently to dislodge insects1 if any4 ,pare all vegetables except turnips1 as thin as possible4 ,turnips should be pared inside the dark line encircling them1 or they will have a strong taste4 ,parboiling leeks1 onions1 cabbage and old carrots renders them more digestible and more agreeable to some4 ,all vegetables will require longer cooking at great altitude4 ,milk or cream of raw or steamed 7not roasted7 nut butter may be substituted for dairy milk or cream with nearly all vegetables4 ,many vegetables are delightful to the cultivated taste served plain with ,brazil or other nuts4 ,thus we get the benefit of the fine delicate flavors in the different foods instead of covering them up with sauces and dressings4 ,more elaborate dishes of vegetables are given among entres4 ,artichokes--,globe ,soak artichokes for several hours or over night1 drain1 cut stalks close1 trim away the bottom leaves1 clip the sharp points from the leaves or cut off the tops straight across4 ,boil in salted water1 if possible with charcoal tied in piece of muslin1 until tender enough for the leaves to draw out easily1 -#a hour4 ,remove from water carefully with flat wire beater or small skimmer4 ,drain upside down2 serve whole or in halves or quarters1 with cream or egg cream sauce1 drawn butter or sauce ,amricaine poured around2 or on a napkin on hot platter or chop tray and pass sauce with them4 ,serve cold with ,french dressing4 ,it is a good plan to tie a strip of muslin around each artichoke before boiling to hold it in shape1 and to put an inverted plate upon them while cooking to keep them down4 ,artichokes--,jerusalem ,wash and boil artichokes with the skins on until tender1 #cj-dj m4 ,if they boil too long they may become tough4 ,drain1 peel1 and serve in rich cream sauce4 ,they may be peeled before boiling4 ,a still better way is to peel artichokes cut them into thick slices and boil #ae-bj m41 then drain thoroughly and serve in cream1 cream of tomato or onion cream sauce4 ,not containing any starch1 ,jerusalem artichokes are suitable for salads1 either cooked in slices and dried on a towel after draining1 or used raw in thin slices4 ,asparagus ,select green asparagus for the table1 the short bleached stalks are tough and often bitter4 ,take care also that asparagus is fresh4 ,the tops of stale asparagus have the odor of spoiled flesh meat and are not fit to use4 ,if not just from the garden1 asparagus should stand in cold water -#a hour before cooking4 ,wash thoroughly1 dipping the heads up and down in a large quantity of water1 shaking well to dislodge the sand4 ,as the different parts of the stalk vary in tenderness1 the best way to prepare and cook asparagus is to lay a handful of stalks on a vegetable board and holding it with the left hand1 with a large sharp knife cut off the tips about #a in4 from the end1 and if the next part is very tender1 cut off #a in4 more to go with the tips4 ,then cut inch lengths of the next that is of about equal tenderness1 and lastly1 the remaining part of the stalk that is not tough4 ,the tough part save to flavor soups or sauces1 or1 reject entirely4 ,to cook1 throw the third lot1 that nearest the tough part1 into boiling salted water1 boil for #aj m41 add the second lot1 boil #aj m41 throw in the top part and boil #aj-ae m41 or until tips are just tender4 ,by this method the asparagus is all nice and tender and the tips are whole4 ,when desiring to serve in longer pieces1 lay on the board as before and cut #d or #e in4 from the top 7reserving the remaining part for soups or scallops74 ,tie into neat bundles with strips of muslin4 ,stand these bundles in rapidly boiling1 salted water with the heads well out4 ,cook from #bj to #cj m41 when the stalks will be tender and not decapitated4 ,asparagus is one of the vegetables that will not admit of many combinations2 such only as develop and preserve its characteristic flavor are suitable4 ,asparagus--,cream or ,butter ,cook in short pieces as directed2 drain or leave the water on 7there should be but little72 add without stirring a little heavy cream2 bring just to the boiling point1 remove from the fire1 add more salt if necessary1 shaking gently to dissolve it1 and serve in vegetable dish with or without points of toast around the edge4 ,butter may be substituted for cream4 ,asparagus--,egg ,cream ,sauce ,lay cooked asparagus in small pieces on hot moistened toast of any desired shape1 on tray or platter1 and pour egg cream sauce1 around4 ,it may also be served the same with a nice rich cream sauce1 or with either sauce in pastry crusts for ,asparagus en ,croustade4 ,asparagus--,drawn ,butter ,on large1 slightly moistened toast points on a platter1 pile long pieces of asparagus cooked according to directions 7enough for one serving on each piece of toast71 the heads all one way1 and put a generous spoonful of drawn butter on each4 ,or the sauce may be put on when serving4 ,asparagus--,sauce ,amricaine and ,spinach ,leaves ,lay asparagus on hot platter with heads toward each end and stem ends just meeting in center2 surround with border of salad leaves of spinach and place same across the asparagus where the stems meet4 ,serve leaves with asparagus1 and pass sauce ,amricaine4 ,string ,beans--,cream1 ,nut or ,dairy ,string beans should be gathered before the pods begin to show the shape of the bean much4 ,to prepare1 break the blossom end back and pull off the string from that side1 then break the stem the other way and remove the string from that side4 ,wash beans well and if they have not been crisped before stringing1 let them lie in cold 7ice1 if possible7 water a half hour or longer4 ,drain1 take in handfuls on to the vegetable board and cut into in4 lengths 7cut diagonally instead of straight across when preferred74 ,throw into boiling salted water and boil until tender1 #a-c hours4 ,drain1 saving the water for soups or to make drawn butter sometimes for the beans4 ,cover with cream1 heat1 remove from fire1 add salt1 serve4 ,cream from raw nut butter may be added to the beans about hour before they are done instead of using dairy cream4 ,cream sauce of either nut or dairy milk may be served over beans on toast if desired4 ,wax and stringless beans are prepared and cooked the same except that young stringless beans have no strings4 ,any of the varieties may be cooked in whole pods when desired but will require a longer time for cooking4 ,flowering or scarlet runner beans are used for string beans when the pods are very young4 ,string ,beans--,nut and ,tomato ,bisque ,sauce ,prepare beans as above and cover with sauce #e1 made of either raw or roasted nut butter4 ,shelled ,green ,beans ,wash beans before shelling and not after1 cook in boiling salted water until tender1 the time varying according to the variety4 ,allow plenty of time as beans are richer in flavor if simmered or kept hot for some time after they are tender4 ,they may be served with different sauces1 but it seems too bad to spoil their delightful flavors with anything but salt1 or a little cream or butter1 nut or dairy4 ,flowering ,beans--,green ,the large pole beans with red and white blossoms have the richest flavor of all shelled beans4 ,after shelling1 put beans into cold water1 let them heat slowly to the boiling point and boil #e-aj m4 ,drain1 let cold water run over them in the colander4 ,return to the fire with boiling salted water and cook until tender1 considerably longer than other shelled beans4 ,serve plain1 or with a little cream poured over and shaken 7not stirred7 into them a few minutes before removing from the fire4 ,if one has the time to hull these and ,lima beans1 it may be done4 ,to ,hull--,boil beans about half an hour 7or until the skins are loosened7 in unsalted water4 ,drain and slip the hulls off with the thumb and finger4 ,cook after hulling in double boiler or very gently on back of stove1 adding seasoning before they are quite tender which will be in a much shorter time than with the hulls on4 ,beets ,beets should be fresh1 plump and firm4 ,if slightly withered1 they may be freshened by standing in cold water over night4 ,but if much withered do not waste time and fuel in trying to cook them1 as they will be bitter and tough with any amount of cooking4 ,use care in handling beets before cooking so as not to break the skins4 ,if the skins are broken the flavor and sweetness of the beet will be lost in the water4 ,press with thumb and finger to find when they are tender rather than to puncture with a knife or fork4 ,put to cooking in perfectly boiling water4 ,boil steadily until tender1 when remove at once from the fire as over-cooking toughens them1 throw into cold water a moment and rub off the skins4 ,serve plain1 whole if small1 or cut into quarters if large2 or1 slice and pour over a hot mixture of lemon juice and sugar 7part water and a trifle of salt may be used71 or hot cream with salt1 or salt and olive oil4 ,small young beets1 right from the garden1 will cook in from #bj m4 to #a hr4 ,large1 old ones in winter will require #c-e hours4 ,pickled ,beets ,let sliced beets stand over night in sauce #gi4 ,broccoli ,this is a vegetable grown in cool climates1 similar to cauliflower1 more hardy but not so fine in quality4 ,follow directions for cooking and serving cauliflower1 except that broccoli requires about #bj m4 only for cooking4 ,brussels ,sprouts ,wash1 pick off outside leaves1 lay in cold water -#a hour1 drain4 ,boil in salted water 7in cheese cloth if convenient71 #ae-cj m41 according to age2 do not cook until soft4 ,drain carefully1 pile in center of dish2 serve with hot cream poured over1 or with sauce #af1 #ai1 #cd1 #eg1 olive oil or ,french dressing4 ,may add #a tablespoon of lemon juice to each cup of #cd4 ,cabbage--,plain ,boiled ,trim cabbage and if not very crisp let stand in cold or ice water #a hr4 or over night4 ,drain1 cut into sixths1 eighths or any number of pieces #a-a in4 across the broadest part4 ,lay in sufficient boiling salted water to cover2 let come to the boiling point and set back on the stove where it will simmer gently - of an hour1 until tender only1 and still perfectly white4 ,drain and lay on to hot dish with pieces overlapping4 ,serve at once4 ,until one has tried it1 he will not know how delightfully sweet this cabbage is1 perfectly plain1 eaten slowly with ,brazil nuts1 filberts1 almonds or ,english walnuts4 ,it may be served with olive oil or lemon juice1 or with both together or with sauce #af1 #cd or #eg1 or with the sour cream or sour milk salad dressing without cooling4 ,use two eggs in dressing when serving warm4 ,if cooked until it begins to turn dark1 cabbage will have a strong flavor and will be indigestible4 ,to ,parboil--,put at first into a large quantity of unsalted boiling water1 cook #ae m41 drain carefully1 sprinkle with salt1 pour boiling water over and proceed as above4 ,my ,mother's ,cabbage1 or ,cabbage in ,cream ,shave crisp cabbage fine1 cook in boiling salted water #bj-cj m41 until just tender and still white4 ,drain1 pour in cream1 heat to almost boiling1 serve4 ,for ,sour ,cabbage--,add a little lemon juice instead of or with cream and more salt if necessary4 ,cabbage in ,tomato ,prepare cabbage as in preceding recipe1 cook for #bj m41 drain1 add stewed tomatoes 7not too juicy1 they may be strained if preferred7 with salt and cook until cabbage is tender4 ,this is an unusually fine combination and very suitable to accompany a hearty nut meat dish such as broiled trumese4 ,a little cream may be added just before serving1 but the dish is complete without it4 ,cabbage and ,corn ,heat together #b parts of stewed cabbage and #a part of corn with cream1 nut or dairy4 ,sweet ,sour ,cabbage #a qt4 fine shaved cabbage cup water #b tablespns4 oil or butter #a level teaspn4 salt cup sugar teaspn4 caraway seeds cup lemon juice ,cook cabbage in water #ae-bj m41 then add the other ingredients and simmer slowly until the cabbage is tender4 ,cabbage with ,nuts and ,raisins ,season stewed cabbage with cream--cocoanut1 almond or dairy1 or with butter2 add stewed raisins and sprinkle chopped nuts over just before serving4 ,may garnish with halves of nuts4 ,carrots ,carrots being among the most healthful vegetables should be used freely1 and with a little care they may be made exceedingly palatable4 ,unless very fresh1 let carrots stand in cold water for some time before paring4 ,when they are full grown1 or late in the season1 parboil them to remove the strong taste4 ,it will require from #bj m4 to #a hr4 to cook carrots tender1 according to the age and the sizes into which they are cut4 ,a little chopped parsley makes a pretty combination with most of the dishes4 ,carrots--,minced ,scrape or pare carrots1 cut into strips1 grind in food cutter coarse or fine as preferred1 cook in water until tender1 add salt1 boil1 drain4 ,add a little cream1 cream sauce1 butter or oil1 reheat1 serve4 ,add a trifle of sugar to cream sauce or cream4 ,carrots may be ground or rubbed through colander after boiling4 ,carrots--,stewed ,cut pared carrots into quarters1 sixths or eighths1 lengthwise1 then across in quarter inch slices in the largest part and gradually thicker toward the small end2 or if carrots are small and of uniform size they may be cut in whole round slices4 ,cook until tender1 drain1 and reheat with cream1 or sauce #af or #bh1 to each pint of which a teaspoonful of sugar has been added1 or add butter and lemon juice1 sauce #a1 #b or #cd4 ,carrots la ,washington #a qt4 sliced or diced carrots #a cup to #a pint sliced onions cup strained tomato tablespn4 browned flour -#a teaspn4 salt #a tablespn4 raw nut butter if desired ,cook all together in a small quantity of water until carrots are tender and well dried out4 ,pickled ,carrots ,pour sauce #gi1 over sliced cooked carrots1 cover and let stand for several hours4 ,carrots and ,peas--,better than either alone ,mix #a part stewed carrots and #b parts cooked green peas4 ,add cream or cream sauce1 heat and serve4 ,or1 the carrots may be cooked in slices1 laid overlapping around edge of flat dish1 with peas piled in center and sauce poured around4 ,carrots and ,string ,beans--,excellent ,equal quantities cooked string beans and carrots with cream or cream sauce4 ,if preferred1 the beans may be cooked whole and the carrots cut into strips4 ,carrots and ,onions ,pour hot cream over a mixture of stewed onions and carrots2 heat and serve4 ,carrots and ,beets ,heat mixture for pickled carrots1 add #a part carrots and #b parts beets2 serve as soon as hot4 ,butter1 lemon juice and salt may be used instead of the dressing4 ,carrots and ,corn--,delightful ,to equal quantities of stewed carrots and corn add cream or thin rich cream sauce2 heat1 serve4 ,if the corn is dried corn1 especially dried yellow sweet corn1 the dish is most delightful4 ,carrots and ,succotash #a part each carrots and beans with #b parts corn2 season with cream or with milk and butter4 ,cauliflower ,while cauliflower is a delightfully delicate vegetable when properly cooked1 it is easily rendered strong and disagreeable4 ,it should be cooked until tender only1 #ae-be m4 in constantly boiling liquid1 either slightly salted water1 or milk and water 7 milk71 salted4 ,tie loosely in cheese cloth or muslin to prevent any particles of scum from settling on it and to keep the flowerets whole1 then drop into a sufficient quantity of rapidly boiling liquid to cover it4 ,it should not lose its snowy whiteness in cooking4 #e m4 of over-cooking will ruin it4 ,the milk helps to keep it white and gives it a richer flavor4 ,to serve whole1 trim off the outside leaves1 leaving the inside green leaves on1 and cut the stalk close4 ,when done1 lay carefully in a round dish and pour sauce over or around it4 ,if the head is a perfect one1 do not cover its beauty with sauce4 ,sauce #af1 #ah or #ge or #cd plain or with lemon juice1 are all suitable for the heads1 and when broken into flowerets it is delightful with hot rich cream poured over it4 ,salt and oil1 with or without lemon juice may also be used4 ,nice perfect flowerets with ,sauce ,amricaine or any suitable sauce may be used as a garnish for timbales and other true meat dishes4 ,for salad1 let cooked cauliflower stand in cold water until ready to serve4 ,celery--,raw ,trim off the coarse outside stalks1 leaving about an inch of the root stalk2 then cut the whole stalk into quarters or sixths from the bottom up1 and throw into ice water until well crisped4 ,if there should be dirt between the stalks it will be necessary to cut them off and brush each one separately with a vegetable brush4 ,throw the tender inside stalks into water to be served raw1 and reserve the outside ones for cooking4 ,it is said that wilted celery may be restored to crispness by dipping into hot water or laying a few minutes in warm water1 then plunging into ice water4 ,celery--,mint ,sauce ,cut tender stalks of celery across as fine as possible1 cover with cold fresh mint sauce and serve in dainty cups with suitable true meat dishes4 ,celery--,stewed ,cut tender stalks of celery 7not those that are fit for flavoring only7 into half-inch lengths1 by handfuls on board with large knife4 ,put into boiling salted water and boil #cj-ce m41 or until just tender4 ,drain 7there should not be much water left71 pour cream or sauce over1 let stand over hot water #aj-bj m4 ,serve by itself or on toast4 ,sauce #af1 plain1 with a few drops of lemon juice in it1 or made with half water in which the celery was cooked1 or #cd1 #eg or #ca 7when using #ca1 of course it should not stand over hot water7 are all enjoyable with it4 ,celery in ,tomato ,stew celery as above in just enough water to cook1 for #be m4 and have very little water1 if any1 remaining2 then add enough strained or unstrained stewed tomato to nearly cover1 and simmer until celery is tender and tomato cooked away a little4 ,the combination of the flavors of celery and tomato is unusually fine4 ,the addition just before serving of a little heavy cream makes the dish still more delicious4 ,chard--,swiss ,swiss ,chard or ,spinach ,beet1 affords two distinct dishes from the same plant at one time4 ,strip the leafy part of the foliage from the stalk and cook as greens4 ,cook and serve the stalks the same as asparagus4 ,the leaves and stalks may be cooked together as greens4 ,young shoots of poke or scoke are sometimes served as 8,french ,chard40 ,corn--,green ,the earliest varieties of green corn are never very sweet4 ,by far the richest and sweetest are the yellow kinds1 though the dark purple or black almost equals them4 ,there are also some medium or later varieties of white corn that are excellent4 ,corn is at its best the day it is gathered4 ,when not perfectly fresh1 cook corn in almost any other way than on the cob4 ,never cook it in salted water as salt hardens it4 ,corn requires the least salt for seasoning of any vegetable4 ,corn--,on the ,cob ,husk nice fresh corn and put it over the fire in cold water4 ,when just at the boiling point1 but not boiling1 remove from the fire4 ,let it stand in the hot water where it will not boil until ready to serve4 ,serve in a dish on a napkin covered with another napkin1 or in a close covered dish1 as a few moments' exposure to the air toughens it4 ,in eating1 score each row with one tine of the fork so that the hulls will be left on the cob1 unless you have a corn slitter4 ,corn--,boiled ,put husked corn into boiling water and boil rapidly for #e-ae m41 usually about #aj m41 as that which requires #ab-ae m4 cooking is really too old to cook on the cob4 ,young1 tender corn will cook in #e m4 ,long boiling destroys the sweetness of corn and renders it tough4 ,corn--,steamed ,wrap ears of corn in cheese cloth and steam for #ae-bj m4 ,illustration3 ,,corn ,,slitter--,,for ,,individual ,,use ,,at ,,table ,hold the ear of corn with one hand and draw the slitter with slight pressure4 ,three or four strokes will slit every grain on the cob4 ,it does not remove the corn from the cob but cuts the hull of every grain4 ,the delicious corn is obtained with the slightest pressure of the teeth1 leaving the hulls on the cob4 ,to ,prepare ,corn for ,muffins1 ,oysters1 etc4--,slit the grains as described above1 then1 holding the slitter in the same position but elevating the hand use the front of the slitter as a scoop and push the corn into a dish4 ,corn--,baked1 ,boiled or ,steamed in ,husks ,select nice tender ears of uniform size4 ,open the husks and remove the silk1 then tie the husks close in place4 ,a few of the heavy outside husks should be removed4 ,bake the ears in a hot oven1 separate from each other1 #ae-bj m41 remove the husks quickly and serve covered4 ,or prepare in the same way and after tying1 cut off the stalk and point of the ear and boil rapidly for #aj-ab m4 or steam for #aj-bj m4 ,serve in the husks on napkin4 ,the husks give a sweet flavor to the corn and help to keep it warm when they are not removed before serving4 ,corn--,roasted--,best of ,all ,place husked corn in wire broiler or large corn popper and hold close to bed of hot coals1 or lay on gridiron over the coals1 turning the ears as necessary4 ,the ears may be laid on the coals when more convenient and turned often1 or they may be roasted in a very hot oven4 ,corn--,stewed ,if corn is quite old1 grate the outside of each ear on a coarse grater and scrape out the remaining pulp with the back of a knife4 ,cook carefully in oiled saucepan on ring or asbestos pad1 in a small quantity of water #h-ab m42 add sugar1 to give the sweetness of young corn1 salt and a little cream1 cream sauce or butter4 ,heat1 serve4 ,when corn is not too old1 the nicest way to prepare it is to draw a knife down each row of kernels1 then with a large sharp knife cut a thin shaving from each two rows and scrape the pulp from the cob with the back of a knife4 ,cook the part cut off in boiling water for #e m41 then add the pulp and cook carefully #e-h m4 longer4 ,season as for grated corn1 omitting the sugar if corn is sweet4 ,in ,milk--,cook either way in milk in double boiler #bj-cj m41 and season as desired4 ,corn--,baked ,prepare corn in either of the ways given for stewed corn2 add salt1 sugar if necessary1 and enough rich milk to cover4 ,bake in hot oven #ae-bj m4 ,corn--,dried ,cover dried corn in4 7or more7 deep with warm water1 let stand over night4 ,in the morning set in warm place and shortly before serving time increase the heat gradually until it is about at the boiling point1 but not boiling4 ,season with a little cream1 milk or butter1 or with cream of raw or steamed nut butter and salt2 heat1 serve4 ,or1 cover with warm water #a-b hours before meal time and keep hot 7covered7 on the back of the stove4 ,just before serving1 season and heat just to boiling4 ,or1 best of all1 cover quite deep with cold milk1 let stand in cold place over night1 cook in double boiler #a hr4 or longer1 season1 serve4 ,cucumbers ,the fruit of the cucumber vine 8serves to introduce a large quantity of water into the system and is a refreshing addition to richer foods1 especially in hot weather1 when its crisp1 cool succulence is peculiarly acceptable40--,church4 ,one unusually successful physician used to recommend cucumbers because they were 8so crisp and easily digested40 ,cucumbers should be gathered in the early morning1 laid in ice water for an hour or two1 then kept in the ice box or on the cellar bottom until serving time4 ,or1 when they come from the market1 they should be put at once into ice water and kept in it until thoroughly refreshed4 ,cucumbers are nearly always left on the vines until they are too old4 ,many never know the delightful flavor of cucumbers in which the seeds are just formed but not developed4 ,cucumbers au ,naturel ,pare nice crisp cucumbers1 cut in quarters lengthwise and serve on a flat dish1 to be eaten with or without salt the same as celery4 ,this is by far the most enjoyable way to serve cucumbers4 ,sliced ,cucumbers ,pare and slice cucumbers in not too thin slices4 ,pass lemon juice1 salt and oil with them4 ,some prefer them with salt and oil only2 others with lemon juice and salt4 ,if not thoroughly crisp1 or if prepared some time before serving1 lay in ice water without salt4 ,salt wilts and toughens them4 ,stewed ,cucumbers ,pare cucumbers1 cut into halves lengthwise1 crosswise also if long4 ,if seeds are large1 remove them1 but younger fruit is better4 ,lay the pieces cut side down in perfectly boiling unsalted water4 ,when nearly tender #ae-bj m41 add a little salt to the water and finish cooking4 ,they should be just tender1 not soft when done4 ,they will take about #bj-be m4 cooking in all1 never over #cj m4 ,drain thoroughly4 ,serve with sauce #ge1 #cd1 #bh or #bi or with #af made of cocoanut or dairy milk4 ,on toast1 with egg cream sauce like asparagus1 they are especially nice4 ,sprinkle chopped parsley in the sauce4 ,egg ,plant ,egg plant belongs to the family of the deadly night-shade1 the same as the potato1 tomato1 peppers and tobacco1 and contains an irritating principle which should be removed by thorough parboiling when used4 ,egg ,plant in ,batter ,cut egg-plant into - in4 slices1 put into a large quantity of cold water1 heat to boiling and boil #e m42 drain1 repeat the process1 add salt to the third water and boil until just tender2 drain thoroughly4 ,drop spoonfuls of the following batter on well oiled griddle or dripping pan1 lay on slices of the egg plant and cover with the batter4 ,brown delicately on both sides on the griddle or bake in a quick oven to a delicate brown4 ,serve at once4 ,batter-- #b tablespns4 oil or melted butter #c tablespns4 flour #a cup boiling water #b eggs teaspn4 salt #e tablespns4 stale graham bread crumbs1 or enough to make a batter of the right consistency ,heat oil 7without browning71 add flour1 stir smooth1 add water1 stirring2 when smooth1 remove from fire1 add beaten eggs1 salt and crumbs4 ,greens ,one of the many advantages that the country dweller has over those who live in the city is the great variety of 8greens10 as we call the edible weeds1 nearly all of which are superior in flavor to the much prized spinach4 ,there is narrow or sour dock1 easily distinguished from the broad-leaved 7which is not edible7 by its long1 slender leaf curled on the edges2 the dandelion1 which should be gathered before the buds appear or at least when they are just peeping out1 as the greens are bitter when the buds are well developed2 milkweed1 of which we use only the tips unless the stalks are small and tender3 pigweed1 red root1 lamb's quarters1 purslane or 8pusley10 with poke shoots1 the garden turnip tops1 cabbage sprouts1 young beet tops and endive4 ,some are better in combinations1 such as milkweed and narrow dock1 narrow dock and pigweed1 milkweed and purslane and purslane and beet tops4 ,do not try to wash greens in a small quantity of water4 ,put them when first gathered into a large vessel1 a wash boiler1 a tub or a deep sink in which the water will be deep enough to 8swash0 them up and down with the hands4 ,when they are thoroughly revived lift them from the water 7do not drain the water off71 empty the vessel1 rinse it well and take another quantity of water4 ,continue the washing1 changing the water until no sand is found in the bottom of the vessel4 ,dandelion and some other greens require trimming and looking over carefully after reviving before the final washing4 ,when ready to cook1 throw greens into an abundance of boiling salted water and cook until tender4 ,the time required for cooking varies2 narrow dock requires #bj m41 purslane a little longer1 pigweed #dj m41 milkweed #b-c hours1 beet greens #b-c hours1 and dandelions #c-d hours4 ,it is a good plan to parboil dandelions4 ,when greens are perfectly tender1 lift them carefully with a skimmer from the water into a colander and press with a plate until as dry as possible4 ,the water from all greens 7except dandelion if at all bitter and too large a quantity of narrow dock7 is invaluable for soup stock1 so pour it off carefully from the sand that may be in the bottom of the kettle even after the most careful washing4 ,when the leaves are long and stringy it is well to cut across the mass of greens a few times before serving1 but the flavor and character are much impaired by too fine chopping4 ,pass oil1 lemon juice or quarters of lemon1 ,french or ,improved ,mayonnaise dressing1 or ,sauce ,amricaine with greens4 ,poke ,shoots--scoke--pigeon berry weed1 and young1 tender milkweed stalks may be prepared and served the same as asparagus4 ,do not use poke shoots after the leaves begin to unfold4 ,canned greens make as valuable an addition to the winter supplies as canned corn or peas4 ,kale--borecole1 should not be used until after heavy frosts in the fall4 ,cook as other greens in boiling salted water #cj-de m4 and serve the same4 ,if desired1 raw nut butter may be added to the water in which it is cooked2 then lemon juice only will be required with it4 ,it may also be cooked with tomato1 the same as cabbage1 by being chopped or cut fine before cooking4 ,onion and raw nut butter may be added to the tomato4 ,okra--,stewed ,whole ,use only young1 tender pods1 cut off the stems1 wash well and cook in a small quantity of salted water 7about #a cup to each quart of okra7 for #cj m4 or until tender4 ,season with cream1 dairy or almond1 or with butter4 ,or1 drain if any water remains1 and pour over it a hot ,french dressing4 ,melted butter may be used in the dressing instead of oil4 ,never cook okra in an iron vessel4 ,okra--,sliced1 ,stewed ,slice pods of okra across and cook with #a cup of salted water to each pint of okra until tender1 #be-cj m4 ,drain or not1 according to what is to be added4 ,stewed tomatoes1 strained or unstrained1 almond or dairy cream1 sauce #af1 #ah1 #ai1 or #cd1 or hot ,french dressing may be poured over it4 ,when strained tomatoes are used1 the okra and tomato should simmer together about #aj m4 ,add a little heavy cream1 butter or oil and salt just before serving4 ,onions--,boiled ,select onions of about equal size4 ,peel them1 then at the root end cut into the onion about of the way at right angles4 ,this causes the onion to cook tender at the heart4 ,let stand in cold water #bj m4 to #a hour4 ,put into boiling salted water and cook until tender1 -#a hour4 ,the water may be changed after #ae m4 boiling4 ,drain1 add cream1 cream sauce or butter1 heat a moment 7do not boil with cream71 serve4 ,some prefer onions plain with a little of the liquid in which they were boiled4 ,drain young onions slightly when about half done1 pour on milk and simmer until tender4 ,onions--,stewed ,cut peeled onions into halves1 then into quarters1 and slice across in thin slices4 ,put into just enough boiling salted water to cook tender2 dry out well and serve plain or add a little oil or melted butter1 hot cream or cream sauce4 ,serve sometimes over plain boiled or mashed potatoes4 ,raw or steamed nut butter may be cooked with the onions4 ,onions--,baked ,select large1 perfect onions2 peel1 and boil until about half done2 drain1 put into a baking pan1 sprinkle with salt and crumbs1 pour a little oil or melted butter over and bake1 covered part of the time1 until tender4 ,onions may be dried after boiling1 wrapped in oiled paper1 baked and served with melted butter or cream sauce4 ,onions--,raw ,slice onions and let them lie in cold water 7no salt7 for an hour or more1 changing the water occasionally4 ,drain1 dry and serve with salt1 salt and oil or lemon juice or with ,french dressing4 ,if in a hurry to use them1 dip sliced onions quickly into boiling water1 then into cold water and serve as before4 ,sprigs of parsley are sometimes passed after dishes containing onions to destroy the odor in the breath4 ,oyster ,plant ,oyster plant--vegetable oyster--salsify1 is one of the most delightful vegetables4 ,it should not be used until after heavy frosts and is at its best in the spring after being in the ground all winter4 ,whatever is dug more than is to be used each time1 should be kept in sand in a cool place4 ,to prepare for cooking1 soak in cold water #c or #d hours1 or over night4 ,scrape on a vegetable board with a knife and drop each root into a large quantity of cold water as soon as scraped to keep it from turning dark4 ,when very fresh1 oyster plant will cook in #aj m41 but late in the season it often requires a half hour4 ,cook until tender only1 not soft4 ,the flavor of the oyster plant is in the water1 so there should always be some liquid left to form part of the sauce4 ,a little cream is required to develop the flavor of oyster plant4 ,water and cream are better than milk4 ,milk and a little butter may be used when cream is not obtainable4 ,raw or steamed nut butter may be used in place of either1 and olive oil instead of butter gives an appropriate flavor4 ,if there should be dark spots through the oyster plant1 be sure that every particle is removed1 as one little piece with a dark spot in it will flavor the whole dish4 ,the carbohydrates of oyster plant do not include starch4 ,stewed or ,creamed ,oyster ,plant ,cut scraped roots into slices - in4 thick according to size1 and drop into the water in which they are to be cooked1 an equal quantity1 usually4 ,boil without salt for #aj-be m4 ,when nearly tender1 add salt4 ,to the oyster plant liquor1 add a little heavy cream1 and when boiling1 add flour blended with water to make of a creamy consistency2 salt if necessary4 ,chopped parsley may sometimes be added1 and a little celery salt occasionally1 but oyster plant will not admit of the addition of many flavors4 ,if to be served on toast or rice1 or in a rice border1 a little onion juice may be added4 ,oyster ,plant with ,drawn ,butter ,sauce ,cook oyster plant in #b-;in4 lengths in a small quantity of water4 ,add sauce #dj1 heat1 serve on toast or rice4 ,oyster ,plant with ,celery or ,corn ,use or cooked celery or corn in recipe for stewed oyster plant4 ,any of these dishes may be served as a second course at dinner with beaten biscuit with or without ripe olives4 ,parsley ,when parsley is fresh1 wash1 shake and keep in a thick paper sack near the ice4 ,when withered1 put at once into ice water until refreshed4 ,to dry1 pick off the leaves and stand in a warm place4 ,it is better than not any when fresh is not obtainable4 ,parsnips ,the parsnip is another vegetable not good until after heavy frosts1 and is much sweeter and richer in flavor when left in the ground until spring4 ,boiled ,parsnips ,scrape or pare parsnips1 cut into halves or thirds in flat slices lengthwise2 cook in boiling salted water until just tender1 #bj m4 to #a hour according to age and size4 ,serve plain or with hot cream or butter poured over4 ,parsnips may be steamed instead of boiled4 ,stewed ,parsnips ,cut parsnips into slices crosswise1 - in4 thick1 or if large1 cut into quarters first1 then slice4 ,cook in small quantity of water until just tender4 ,serve with cream1 cream sauce1 or egg cream or drawn butter sauce4 ,browned ,parsnips ,lay slices of boiled or steamed parsnips in baking pan1 pour over a little cream1 oil or melted butter and sprinkle with sugar4 ,brown delicately in oven4 ,or1 dip in oil or butter and flour and brown in quick oven4 ,mashed ,parsnips ,rub parsnips through the colander2 season with salt only1 or with salt and cream4 ,heat and serve4 ,fricassee of ,parsnips ,boil sliced parsnips in milk without salt4 ,when tender add salt and thicken slightly with flour stirred smooth with milk4 ,serve on toast4 ,peas ,green peas should be neither too old nor too young4 ,when they are small and soft they have no character1 but if too old they are hard and flavorless4 ,to be at their best they should be cooked the day they are gathered4 ,green ,peas--,stewed ,for fresh tender green peas1 wash the pods1 shell and put at once into boiling salted water4 ,washing after shelling takes away much of the sweetness4 ,cook until tender1 #ae-be m4 ,there should be very little water left when they are done4 ,when nice and sweet they require no seasoning but salt4 ,serve plain1 with just enough of the water in which they were cooked to moisten them4 ,a little sweet cream1 butter or cream sauce may be added4 ,peas that have become withered should be shelled and allowed to stand in cold water for an hour before cooking4 ,when peas are a little old they require longer cooking1 and should have a little sugar in the water in which they are cooked4 ,a small sprig of mint improves the flavor of old peas1 but the positive mint flavor should not be distinguishable4 ,canned peas of an inferior quality drained and boiled in fresh water with sugar and mint are sometimes hardly distinguishable from fresh peas4 ,a sprig of parsley may be stewed with peas instead of mint4 ,peas--,parisian ,style ,cook in boiling1 salted water with parsley and onion2 add sugar1 and thicken the liquid a trifle4 ,peas--,german ,way ,put a spoonful of butter in the saucepan1 add peas1 salt and a spoonful or two of water1 cover close and cook until tender1 about half an hour1 perhaps4 ,peas ,with ,corn ,combine green peas and corn as beans and corn in succotash4 ,peas ,with ,new ,potatoes ,cook peas and small new potatoes together4 ,cover with cream or thin cream sauce4 ,melting ,sugar ,peas ,this is the name of one variety of the edible podded peas4 ,they have a delightful flavor peculiar to themselves4 ,wash and drain the pods and cut like string beans4 ,cook in a small quantity of boiling salted water until tender1 about #cj m4 ,add cream1 cream sauce or a little butter4 ,heat and serve4 ,potatoes ,there is great diversity of opinion in regard to the value of the potato as a food4 ,some1 because of its belonging to the family of the deadly night shade1 the same family as tobacco1 think it should be used sparingly if at all1 while others consider it 7when baked1 at least7 one of the most wholesome foods4 ,its use is often prohibited by physicians in some forms of indigestion and for those rheumatically inclined4 ,the solid part of the potato is almost entirely starch1 so it serves as bulk in combination with nitrogenous foods4 8,potatoes which have grown on the surface of the ground or which have been exposed to the light frequently turn green1 and such tubers contain abnormal amounts of solanin1 as do old and shriveled potatoes which have sprouted4 ,it is best not to use such old potatoes1 but if they are eaten the flesh around the sprouts should be cut away1 as this portion is particularly liable to contain solanin40--,c4 ,f4 ,langworthy1 ,ph4 ,d4 ,farmers' ,bulletin1 #bie4 ,u4 ,s4 ,dept4 of ,agriculture4 ,solinine is a vegetable alkaloid which may produce serious results as it is of about the same nature as belladonna and other poisons of that class4 ,soak new potatoes for a short time only in cold water before cooking1 but old ones for at least #b-c hours4 ,in paring potatoes1 put them into cold water so that the dirt will not adhere to the flesh4 ,pare not too thick and throw at once into clear cold water4 ,when salt is sprinkled over potatoes after cooking it absorbs the moisture and renders them more mealy4 ,baked ,potatoes ,no other way of preparing the potato renders it so mealy and digestible as proper baking4 ,wash and scrub the potatoes thoroughly without breaking the skins1 lay them on the grate of a moderately hot oven without touching each other1 so that there will be a free circulation of heat around each potato4 ,when the oven is too hot1 potatoes will be soggy and indigestible4 ,bake until just done2 do not try with a fork but by pressing with the thumb and finger4 ,when done1 serve at once in an uncovered dish1 or lay a napkin in a deep dish and fold over the potatoes4 ,the most perfect way to serve a baked potato is to work it between the folds of a towel in the hand without breaking the skin until soft and mealy all through4 ,lay each potato on the grate again until all are done4 ,potatoes may be broken apart in the center and a sprig of parsley laid in when serving on an invalid's tray or to individuals1 but all must be done quickly1 as a few moments' delay after the potato is done will spoil its lightness4 ,if for any reason baked potatoes must be kept waiting1 wrap them in a thick towel and lay in a warm place4 ,when in a hurry for baked potatoes1 pour boiling water over them just before laying them in the oven4 ,some think potatoes are whiter and more mealy if boiled until nearly done and then finished in the oven4 ,perhaps the most perfect way of baking potatoes is to lay them on a wire stand in a close covered kettle without any water1 over a moderate fire4 ,boiled ,early ,potatoes ,put pared potatoes into rapidly boiling1 salted water4 ,do not allow water to stop boiling4 ,when nearly done add -#a cup cold water4 ,drain as soon as done4 ,shake and dry uncovered1 over fire4 ,serve in napkin4 ,when obliged to stand for a few minutes1 throw a clean towel over the uncovered kettle to absorb the steam4 ,boiled ,late or ,winter ,potatoes ,put potatoes into cold1 slightly salted water4 ,bring to the boiling point as quickly as possible4 ,when half done1 drain1 add cold water and boil again4 ,drain as soon as done1 sprinkle with salt1 shake over fire until dry4 ,serve in napkin or uncovered dish4 ,the ,irish ,way ,put potatoes in slightly salted cold water2 when the water boils add a small quantity of cold water2 repeat this process #b or #c times2 when done1 drain1 shake until dry and send a few at a time to the table4 ,potatoes in ,jackets ,wash thoroughly1 peel off a narrow strip around the potatoes the long way4 ,when tender1 drain1 sprinkle with salt1 shake1 peel and serve1 or serve without peeling4 ,taking off the strip around the potatoes causes them to burst and become mealy1 and makes them easier to peel while still giving the flavor so much liked by many4 ,steamed ,potatoes ,cook1 without paring or with a narrow strip only taken off1 in steamer over hot water with a few sprigs of fresh mint4 ,dry in the oven4 ,allow at least #aj m4 more for steaming potatoes1 either with or without their 8coats10 than for boiling4 ,small ,new ,potatoes ,wash small new potatoes1 boil or steam1 sprinkle with salt1 shake over fire until skins begin to crack1 serve in napkin4 ,or1 rub the skins off with a coarse towel 7coarse salt in the towel helps7 or scrape the potatoes4 ,after cooking and draining1 crack each by pressing lightly with the back of a spoon4 ,lay in dish1 pour hot cream or milk and butter over and sprinkle with chopped parsley4 ,creamed ,stewed ,potatoes ,cut potatoes into small pieces or slice not too thin2 cook until almost tender2 drain1 put into cream sauce in double boiler and cook hour longer4 ,whole small potatoes or large ones in quarters cooked until tender may be served in cream sauce the same4 ,creamed ,warmed-,over ,potatoes ,cold baked potatoes are much the best for warming over4 ,slice baked or boiled potatoes or cut into small pieces and put into cream sauce1 with or without celery salt or stalk or a little chopped onion1 and simmer slowly #ae m4 ,sprinkle with parsley in serving4 ,or1 pour milk over potatoes1 cover and heat slowly #ae-bj m4 ,if raw nut milk is used heat a half hour4 ,a little onion may be added if desired4 ,water ,creamed ,potatoes ,thicken boiling water slightly with flour1 add salt1 onion or celery if desired1 and sliced potatoes4 ,simmer #ae-bj m4 ,or1 put a little oil or butter into the saucepan1 add flour1 then boiling water and potatoes4 ,hashed ,creamed ,potatoes ,chop cold potatoes1 mix with cream sauce1 put into baking dish1 sprinkle with crumbs and brown in oven4 ,hashed ,browned ,potatoes ,mix cream1 oil or melted butter and salt with chopped potatoes4 ,spread evenly in well oiled frying pan1 pour a very little water over if oil or butter are used1 cover and heat slowly without stirring4 ,when delicately browned on the bottom1 fold or roll like an omelet and serve on a hot platter with celery tops or a sprig of parsley4 ,or1 pour brown sauce over potatoes in baking dish1 sprinkle with oil and heat in oven4 ,a little milk or consomm may be added4 ,improved ,parisian ,potatoes ,cut balls out of large pared potatoes with vegetable scoop4 ,cook in boiling salted water until just or hardly tender4 ,drain1 roll and shake in thin drawn butter or cream sauce1 sprinkle with parsley1 serve as border of timbales or as garnish for other meat dishes4 ,mashed ,potatoes ,very large1 or irregularly shaped potatoes may be used for mashing4 ,have kettle1 fine colander and masher hot1 with hot milk or cream in the bottom of the kettle4 ,rub nicely boiled potatoes1 a few at a time1 through the colander into the kettle as soon as done4 ,beat very thoroughly until smooth and creamy4 ,add more hot milk if necessary but do not make too soft or the flavor of the potato will be lost4 ,mashed potatoes should be served at once1 but if obliged to stand1 make them a little softer1 keep hot in double boiler and beat occasionally to restore the smoothness4 ,potato ,cakes ,shape cold mashed potato into cakes1 brown on both sides on oiled griddle1 or brush with cream1 oil or melted butter and brown in oven4 ,serve as soon as done4 ,when egg is added to potato cakes1 they fall soon after removing from the fire and become solid and soggy2 also the characteristic flavor of the potato is to some extent destroyed4 ,browned ,mashed ,potato ,slices ,cut mashed potato 7which has been molded in a brick shaped or small round tin dipped in cold water7 into rather thick slices4 ,dip in beaten egg1 then in crumbs1 and brown in quick oven4 ,serve with or without sauce4 ,slices may be served with a poached egg on each4 ,potato ,pure ,add rich milk to mashed potatoes to make like thick porridge1 spread on hot platter as a foundation for cutlets1 croquettes1 slices of broiled nut meat or nicely poached eggs4 ,garnish with parsley or other green4 ,baked ,sweet ,potatoes ,wash large sweet potatoes without breaking the skins1 bake in a moderate oven until they will yield to pressure between the thumb and finger4 ,or1 boil until nearly tender and finish in the oven4 ,serve at once4 ,sweet potatoes will bake in a shorter time than ,irish potatoes4 ,boiled ,sweet ,potatoes ,the most delightful boiled sweet potatoes ,i ever ate were prepared in the following manner2 ,cook pared potatoes in a small quantity of water until nearly tender1 drain if necessary 7but it ought not to be necessary71 cover with a towel and let stand on the back of the stove for an hour or longer1 shaking occasionally4 ,potatoes may be boiled until tender and laid on a tin in the oven a few moments to dry4 ,mashed ,sweet ,potatoes ,prepare and season the same as mashed ,irish potatoes4 ,serve with tomato cream sauce4 ,or1 put into oiled baking dish1 sprinkle with crumbs and heat in oven4 ,mashed ,pumpkin ,select a nice1 rich1 fine grained pumpkin1 saw into halves1 remove the seeds and fibre with a spoon and cut into small pieces without paring4 ,steam1 or stew in a small quantity of water4 ,drain if watery in cheese cloth4 ,when dry1 mash and season with cream or butter and salt4 ,heat in double boiler or oven1 stirring4 ,serve in mound on hot dish1 or put into baking dish1 sprinkle with crumbs and brown in oven4 ,baked ,pumpkin ,place halves of pumpkin from which the seeds have been removed1 cut side down upon a tin4 ,bake until tender and dry4 ,scrape from the shell1 mash1 season and serve4 ,baked ,pumpkin--,individual ,cut pumpkin into not too small pieces and lay cut side down on waxed paper in baking tin4 ,serve as baked potatoes4 ,radishes ,wash radishes well with brush1 trim off all but the small green leaves1 stand in ice water -#a hour4 ,serve on glass dish with cracked ice1 or in a bed of shredded lettuce or of spinach leaves1 or with a parsley border4 ,pare winter radishes and cut into quarters4 ,serve sprinkled with parsley1 or as other radishes4 ,spinach ,wash spinach the same as other greens1 p4 #bec4 ,cook in boiling salted water until tender1 #aj-cj m4 ,lift from the water with skimmer into a colander4 7,save water for soups and sauces47 ,press dry with a plate4 ,lay in hot pan and cut across a few times but do not chop2 return to colander1 pressing in firmly1 to mold4 ,turn the dish in which it is to be served over the colander and unmold4 ,garnish with triangles of toast and hard boiled eggs4 ,pass oil1 quarters of lemon or lemon juice1 ,sauce ,amricaine or ,french or ,mayonnaise dressing with it4 ,many prefer it with salt and oil alone4 ,it may also be served with cream sauce1 or drawn butter with lemon juice4 ,overcooking develops a strong flavor and causes spinach to lose its bright green color4 ,when spinach is young and sweet1 it may be cooked without the addition of water by covering close and heating slowly at first2 but when there is danger of its being bitter it should be cooked in plenty of water4 ,spinach with ,cream--,delicious ,pour hot cream over cooked spinach in vegetable dish4 ,spinach is sometimes rubbed through a colander after cooking and served with whipped cream1 for luncheon or supper4 ,summer ,squash ,cut squash into inch thick pieces1 steam1 or stew in a small quantity of water2 drain in cheese cloth4 ,mash1 season1 heat and serve4 ,if you ever use butter for seasoning in cooking1 use it with summer squash2 though a little heavy cream1 almond or dairy1 is very nice4 ,never use roasted peanut butter with squash4 ,only those squashes which are young enough to cook with the skins and seeds are suitable for stewing1 as the skins and seeds contain the flavor4 ,baked ,ripe ,summer ,squash ,bake whole2 open1 remove seeds1 scrape pulp from skin1 season and serve as above4 ,this pulp makes very delicate squash cream pies4 ,summer ,squash with ,corn ,add cup stewed green corn to each pint of cooked summer squash4 ,season with salt and cream4 ,winter ,squash ,winter squashes vary so much in quality that no one way of cooking will do for all4 ,there are some varieties from which the skin may be peeled like a tomato1 after steaming2 others are so hard that it is impossible to pare them2 from these scrape out the pulp with a spoon after steaming2 others still1 are better to be pared before steaming4 ,when soft and watery after cooking1 dry in the oven before mashing1 and again afterwards if necessary4 ,some watery squashes have a rich flavor when well dried out4 ,mashed ,winter ,squash ,saw squash in halves1 remove the seeds and fibre with a spoon1 cut into quarters or eighths1 pare or not according to the variety1 lay inside down in the steamer and cook over boiling water until tender4 ,remove from the shell if not pared1 mash through a fine colander1 season if soft with butter or cream and salt1 or with salt only2 if dry and mealy like the 8,delicious10 use plenty of milk and cream with salt4 ,beat well and serve4 ,mashed ,baked ,squash ,bake halves of squash from which the seeds have been removed1 cut side down until tender1 #a-b hours or longer4 ,scrape pulp clean from the shell1 mash1 add salt1 beat well and serve4 ,baked squash is so sweet that it requires no seasoning but salt1 though a little milk or cream may be added if it is very dry4 ,baked ,squash--,virginia ,way ,bake pieces of desired size1 the shell side up1 on waxed paper in baking pan4 ,serve on platter1 allowing each guest to season to taste1 and eat from the natural dish4 ,tomatoes ,as the tomato1 though a fruit1 is prepared and served in so many ways as a vegetable1 we will follow custom and consider it under that head2 but it must be borne in mind that it should not be served or eaten in combinations unsuitable for other acid fruits4 ,the most desirable way to serve the tomato is uncooked when well ripened4 ,when perfectly ripe the skin will peel off without any preparation1 and it may sometimes be loosened by rubbing the tomato all over firmly with the back of a silver knife2 but when more convenient to use the hot water method1 the tomatoes do not need to be soft nor to have a cooked taste4 ,first--have a kettle with an abundance of perfectly boiling water1 also a pail with plenty of the coldest water you can get1 ice water if possible4 ,put a few tomatoes 7not enough to cool the water much7 into a wire basket4 ,plunge into the boiling water1 let rest an instant if very ripe and a second longer if quite solid1 then lift the basket and set quickly into the cold water1 then turn the tomatoes out into the water and leave them there4 ,repeat the process1 take care each time that the water is boiling before dipping the tomatoes into it and renew the cold water when necessary4 ,tomatoes may be put into the boiling water and transferred quickly to the cold water with a skimmer4 ,when thoroughly cooled1 set without peeling into the ice box until ready to use4 ,raw ,tomatoes ,peel1 slice into not too thin slices1 or cut into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating4 ,serve with salt or with some of the salad dressings as a garnish for meat dishes1 or as fresh fruit with sugar or sugar and lemon juice4 ,with sugar and heavy cream my grandfather used to think tomatoes were more delicious than peaches and cream4 ,stewed ,tomatoes ,slice tomatoes into sauce pan and bring to boiling point slowly1 boil up well1 only1 season with salt and serve4 ,long boiling frees the acid of tomatoes and renders them less wholesome4 ,tomatoes require more salt for palatability than any other article of food4 ,steamed ,tomatoes ,put rather small tomatoes on pan in steamer1 steam from #aj-ae m41 or until tender4 ,serve on hot toast or crackers or thin round slices of broiled nut meat with a dainty spray of parsley or chervil1 for luncheon or supper2 allowing each guest to season to taste4 ,if desired1 drawn butter1 cream sauce or oil may be passed4 ,broiled ,tomatoes ,cut tomatoes in halves without peeling1 dust with salt and fine cracker crumbs1 broil over hot coals1 skin side down1 #ae-bj m4 ,serve plain or with ,sauce ,amricaine or any desired dressing with wafers or toast4 ,firm tomatoes may be cut into thick slices and broiled on both sides4 ,they may be just browned and set in the oven to become tender4 ,tomato ,pure #a qt4 stewed tomatoes #a or #b sticks of celery #a teaspn4 sugar #a tablespn4 butter ,a few slices of onion #a tablespn4 flour chopped parsley salt ,heat tomatoes1 crushed celery and sugar for #ae m4 ,simmer onion in butter without browning1 add flour1 then tomato1 boil up well1 strain and add chopped parsley4 ,serve on toast or with boiled rice or with some meat dish4 ,very nice on toast with sliced hard boiled eggs4 ,turnips ,the later varieties of turnip are by far the best though some of the earlier varieties are sweet and tender4 ,as they need to be grown quickly turnips are never good in a dry season but will be pithy and strong4 ,turnips require the greatest care in cooking4 ,if they are over-cooked #e m41 they will begin to turn dark and will have a strong1 disagreeable flavor4 ,for that reason they are better to be cut into thin slices4 ,they must be boiled rapidly4 ,boiled ,turnips ,wash1 cut into quarters or sixths if large1 pare very thick1 cut into in4 slices1 put into perfectly boiling water2 boil rapidly for #be m41 or until just tender4 ,add salt at the end of #bj m4 or when nearly tender1 if at all2 nice1 sweet turnips are delicious without salt4 ,drain thoroughly1 in cheese cloth if convenient4 ,serve plain1 or with ,chili sauce1 ,sauce ,imperial or ,sauce ,amricaine2 or pour cream sauce over after draining2 or pass oil1 oil and lemon juice or ,french dressing with them4 ,ruta-,bagas ,there are white and yellow ruta-bagas or ,swedish turnips1 and both are richer in flavor and more nutritious than common turnips4 ,the yellow ruta-bagas are especially sweet and rich4 ,prepare1 cook and serve the same as turnips1 except that the ruta-bagas require a little longer time for cooking4 ,they are delightful served with ,chili sauce1 but are so rich and sweet of themselves that no sauce is necessary4 ,mashed ,turnips ,mash well drained boiled turnips with potato masher in hot pan4 ,do not put through colander4 ,season with salt and if not sweet a little sugar4 ,serve plain or with sauce #eg1 #eh or #ge4 ,vegetable ,stew ,cook separately #a pt4 of string beans1 #b small potatoes and #b small carrots cut into small pieces1 and #a pt4 of green peas4 ,when tender1 drain1 put all together1 add salt and cream or a thin cream sauce4 ,this makes a very pretty as well as a palatable dish4 ,,starchless ,,vegetables ,artichokes1 ,globe ,artichokes1 ,jerusalem ,asparagus ,beans1 young string ,beets ,brussels ,sprouts ,cabbage ,carrots ,cauliflower ,celery ,cucumbers ,egg ,plant ,endive ,kohl-rabi ,leeks ,lettuce ,okra ,onions ,oyster ,plant--,salsify ,radishes ,ruta-bagas ,spinach and all 8greens0 ,squash1 summer ,turnips ,,starchless ,,and ,,sugarless ,,vegetables ,asparagus ,beans1 young string ,cabbage1 red and winter ,cauliflower ,egg ,plant ,endive ,lettuce ,oyster ,plant--,salsify ,radishes ,spinach and all 8greens0 ,the proportion of sugar in nearly all of the other starchless vegetables is small4 ,,chestnuts ,since chestnuts are so largely composed of starch though they also contain a large proportion of albuminoids1 from #h4e to #ad4f according to different authorities1 we allow them to follow vegetables while not classing them with them4 ,one writer says 8they might have been included among the bread stuffs40 ,london vegetarians often serve a tureen of plain boiled chestnuts in place of potatoes4 ,the recipes are for the large imported chestnuts4 ,the smaller native ones require a longer time for cooking4 ,the dried chestnuts which we sometimes find in the stores require #c hours for boiling4 ,to ,shell and ,blanch ,chestnuts ,boil whole chestnuts rapidly for #aj m4 ,leave in the hot water1 shell and remove the brown covering while warm4 ,boiled ,chestnuts ,cook blanched chestnuts in salted water until just tender1 #aj-bj m41 drain1 serve plain or with sauce #ad1 #af or #ag4 ,or1 boil whole for #be m4 and serve in the shells4 ,chestnut ,pure ,mash boiled chestnuts1 add salt1 and cream or milk and butter4 ,beat well1 heat in double boiler1 serve in center of platter surrounded by nut meat cutlets or croquettes which in turn are garnished with boiled small onions1 ,brussels sprouts or flowerets of cauliflower suitably seasoned2 or pure may be served with globe artichokes1 green peas1 stewed cucumbers or mashed dry green peas4 ,roasted ,chestnuts ,make at right angles small incisions at the point of the chestnut4 ,bake #aj-bj m4 in a rather hot oven1 stirring occasionally1 or put into a corn popper and shake over the coals4 ,chestnut and ,banana ,salad with ,cream ,dressing ,prepare bananas as suggested for salads1 and cover with ,cream ,dressing--,sweet4 ,cut boiled chestnuts in quarters and mix lightly with bananas and dressing4 ,serve in cups or on dainty china plates garnished with flowers or leaves4 ,chestnut ,pure--,whipped ,cream ,for luncheon1 supper or dessert ,add sugar or honey with dairy or cocoanut cream and vanilla1 to mashed chestnuts2 heat1 pile on dish with spoon in rocky form or force through vegetable press1 and surround with whipped cream4 ,vanilla or ,raisin ,chestnuts ,boil blanched1 fresh or dried chestnuts until tender 7fresh #ae m41 dried1 #c hours74 ,when almost tender1 add sugar or honey to water and when the liquid is nearly boiled away1 flavor with vanilla2 finish in slow oven2 serve as confection4 ,raisin pulp instead of vanilla is delightful4 ,,salads ,since experience has taught us that the delicate machinery of the body requires oil to keep it running smoothly1 salads as one of the most agreeable means of supplying this need1 have been growing in favor4 ,in our recipes for salad dressings1 we have endeavored to give sufficient variety in oils to suit all tastes and circumstances4 8,vinegar--acetic acid1 is about ten times as strong as alcohol1 and makes more trouble in the stomach than any other acid except oxalic40--,dr4 ,rand4 8,no acid should be taken into the mouth with starch as it will prevent the action of the saliva2 but if starches have been properly masticated1 and a proper amount of saliva mingled with them1 lemon juice will not interfere with the digestion of starch in the stomach40--,dr4 ,kress4 ,for the above reasons1 we use no flour or cornstarch in dressings1 use lemon juice as the acid1 and exclude potato salad4 ,cold potatoes of themselves are difficult of digestion and combining them with an acid renders them still more so4 ,secrets of ,success ,use nuts as a garnish1 or as an accompaniment to salads instead of mixed with them1 as they become tough quickly after touching the dressing4 ,coarse chopped nuts may be sprinkled over the salad just as it goes to the table4 ,in beans1 green or red ,french1 ,lima or ,california are best for salads since they do not cook to pieces easily4 ,the whites of hard boiled eggs are more digestible when ground fine1 or pressed through a wire strainer4 ,when desired for fancy shapes they may be poached separate from the yolks1 p4 #aii4 ,vegetables for salads must be crisp1 tender and dry4 ,gather lettuce early in the morning1 put it into a closed pail or a paper sack and leave in the refrigerator for a few hours2 or if it comes from the market slightly wilted1 cover it at once with ice water until revived4 ,never allow the wind to blow upon lettuce4 ,crisp1 by allowing it to stand in ice water after washing until just before serving1 then drain and shake in a wire basket or in mosquito netting1 cheese cloth or a netted bag4 ,celery1 parsley1 spinach1 endive and dandelion may be kept fresh the same as lettuce and crisped in ice water before serving4 ,always cut celery1 never chop it4 ,wipe it dry before cutting and if possible1 roll in a dry towel a moment after cutting4 ,unless cabbage is shaved thread-like it is better to be chopped4 ,in cooking carrots for salads1 drain them when about half done and add boiling water to finish cooking4 ,the apple1 grape fruit and tomato are the only fruits with which a ,french or ,mayonnaise dressing is harmonious4 ,dip ripe tomatoes quickly into perfectly boiling water1 lift them out and drop into cold water1 change the water two or three times if ice is not at hand1 set them in a cold place1 and peel just before serving4 ,do not mix cut1 colored fruits 7like strawberries7 with cream dressings4 ,lay the pieces between the layers and on top of the salad4 ,it is seldom suitable to serve fruit salads with lettuce2 some glass dish with decorations of leaves1 vines and flowers is prettiest4 ,as a rule1 do not mix many kinds of fruit in one salad4 ,one flavor often destroys another4 ,many of the fruit salads are suitable for desserts4 ,cut oranges in about the middle of the section or just each side of the membrane1 leaving that out if convenient2 then cut into pieces crosswise4 ,cut grape fruit in halves1 then around the inside next to the skin1 and after removing the pulp1 carefully separate it from the membrane4 ,when juicy fruits are to be used with any but fruit juice dressings1 they should be drained4 ,the juices may be used for nectars1 other salad dressings or for pudding sauces4 ,soak currants or pitted sour cherries in syrup made of one part sugar and two parts water1 for an hour or longer1 then drain4 ,for most salads1 bananas are better cut into quarters lengthwise1 then sliced across4 ,pare1 quarter and core choice1 fine flavored apples1 one at a time1 cut the quarters into not too thin lengthwise slices1 place three or four of the slices together and cut across into small wedge-shaped pieces4 ,never chop apples for salad4 ,both apples and bananas should be prepared just as short a time before the meal as possible and should be cut right into the dressing4 ,after being coated with the dressing they will not turn dark4 ,shred fresh pineapple according to directions1 p4 #dd4 ,for nut and cream dressings cooked pineapple is preferable4 ,after draining and drying canned sliced pineapple1 lay two or three of the round slices together and cut into wedge-shaped pieces about inch across at the large end4 ,keep orange1 lemon1 grape fruit or tangerine cups in cracked ice or ice water until just before serving1 then drain and wipe dry4 ,the edges of the cups may be pointed or scalloped1 and if cups are large the points may be cut deep1 and then rolled down4 ,apple cups may be kept in the same way1 or the cut surface may be coated with dressing4 ,we marinate or pickle some ingredients by mixing them with lemon juice1 with or without salt1 or with ,french dressing1 a short time before serving4 ,drain if necessary1 before adding the dressing4 ,a wooden spoon which is used for nothing else is best for stirring dressings while cooking4 ,dip in cold water and wipe it just before using and wash in cold water immediately after4 ,sour cream may be substituted for sweet cream in all dressings2 a little less lemon juice is required4 ,one-third water may be used with lemon juice for dressings if too sour4 ,use plenty of salt in dressings for people accustomed to mustard and pepper4 ,for uncooked dressings all the ingredients and utensils should be as nearly ice cold as possible4 ,the yolks of five eggs may be used in the place of three whole eggs in boiled dressings4 ,for salads with eggs1 tomatoes or cabbage1 a larger proportion of lemon juice and salt is required1 and with tomatoes a little sugar is an improvement4 ,,cooked ,,dressings ,improved ,mayonnaise ,dressing #d large eggs cup oil cup lemon juice #a teaspn4 salt ,beat all the ingredients in the inner cup of a double boiler just enough to blend well4 ,put into the outer boiler containing warm 7not hot7 water1 set over fire1 stir with a wooden spoon continuously1 taking the inner boiler out occasionally and stirring well if there is danger of cooking too rapidly4 ,when the dressing begins to thicken1 remove at once from the fire and set in a dish of cold water which was all ready1 stirring until partially cooled4 ,strain through a wire strainer4 ,the recipe for this dressing 7with some unhygienic adjuncts7 was given to me in the early days of my work by a lady to whom a famous chef had given it as a special favor2 and to my mind its value is unequalled4 ,it has not an excess of oil like the regular mayonnaise1 is easily and quickly made and will keep well in a cool place1 covered4 ,i sometimes use cup of oil and cup of lemon juice1 and sometimes just the reverse1 according to what ,i am using it over and the tastes of the people for whom ,i am preparing it4 ,three eggs will do very well if one needs to economize in eggs4 cup of cream1 whipped1 may be added just before serving for ,cream ,improved ,mayonnaise4 ,butter ,dressing ,use melted butter and less salt in improved mayonnaise dressing4 ,boiled ,salad ,dressing--,large quantity #h-aj eggs #a cup oil #a cup lemon juice #b-c teaspns4 salt ,follow directions for improved mayonnaise dressing4 ,no ,oil ,dressing yolks of #b eggs #a level teaspn4 salt #b tablespns4 lemon juice whites of #b eggs ,beat yolks1 add salt and lemon juice1 cook over hot water1 cool2 add stiffly-beaten whites of eggs when ready to serve4 ,sour ,cream ,dressing ,especially good plain on lettuce1 and with flavorings for chopped cabbage4 #a egg cup sour cream #b tablespns4 lemon juice #a tablespn4 water - teaspn4 salt ,beat egg slightly1 add cream1 cook the same as boiled custard1 cool1 add water1 salt and lemon juice4 ,when desired1 water and lemon juice may be flavored according to directions p4 #bh4 ,sweet or ,sour ,milk ,dressing ,substitute sweet or sour milk and #a tablespn4 of oil or butter for sour cream in preceding recipe4 ,omit water and use #b eggs if desired very stiff4 ,cream ,dressing--,sweet ,for fruits especially1 but suitable for lettuce1 cabbage1 beets1 celery or carrots4 #a cup heavy cream or cup light cream #c tablespns4 sugar #c large eggs #c tablespns4 lemon juice ,beat cream1 sugar and eggs in inner cup of double boiler2 cook as for custard1 set dish in cold water2 add the lemon juice gradually1 stirring1 then a trifle of salt1 strain4 only of the cream may be cooked and the remainder whipped and added to cold dressing4 ,in substituting sour cream for sweet1 use #a-a tablespn4 only of lemon juice4 ,nut ,dressing--no eggs #b slightly rounded tablespns4 ,brazil1 almond1 pine nut or roasted or unroasted peanut butter - cup water teaspn4 salt #a-a tablespn4 lemon juice ,rub butter smooth with water1 cook just a moment1 stirring4 ,remove from fire1 add salt and lemon juice1 cool4 ,some flavoring is an improvement with the unroasted peanut butter4 ,roasted peanut butter dressing and improved mayonnaise dressing may be combined with a very pleasing effect4 ,use from - cup strained stewed tomato in place of the water1 and teaspn4 of salt1 for ,nut ,tomato ,dressing4 ,almond ,butter ,dressing ,add #b tablespns4 of sugar to the nut dressing made with almond butter and you have one of the most delightful fruit salad dressings4 ,rhubarb ,salad ,dressing ,while the liberal use of rhubarb is not to be recommended on account of the oxalic acid it contains1 it affords variety in dressings and has the advantage of always being at hand in the country when one gets out of lemons4 #c large or #d small eggs cup oil cup prepared rhubarb - teaspn4 salt ,stew rhubarb without peeling1 with not more than one tablespoon of water to the quart of rhubarb4 ,rub through a fine colander or sieve1 mix in the proportions given1 with the other ingredients and cook the same as improved mayonnaise dressing4 ,green gooseberries prepared in the same way may be used in the place of rhubarb4 ,olive ,dressing ,make 8,no ,oil0 dressing with #a only1 tablespn4 lemon juice and just before serving sprinkle over it two tablespns4 coarse chopped ripe olives4 ,tomato ,dressing ,excellent on apples1 string beans1 celery1 cabbage and lettuce1 on peas croquettes1 and for decorating4 #c large eggs cup thick tomato pulp cup oil #c tablespns4 lemon juice #a-a teaspn4 salt ,drain juice from stewed tomatoes1 rub pulp through strainer or fine colander1 combine with other ingredients and cook as improved mayonnaise dressing4 ,orange ,dressing ,for suitable fruit salads4 #a-a cup sugar #a cup water cup orange juice #e-f tablespns4 lemon juice ,boil sugar and water to syrup2 cool1 add orange and lemon juice1 strain4 ,if desired1 flavor with oil of orange4 ,boiled ,dressing with ,cornstarch ,i insert this dressing with many apologies for the cornstarch1 which as we know1 is entirely out of place in a salad dressing1 and trust that it will be used in emergencies only when eggs are very scarce4 #b cups water cup corn starch #b teaspns4 salt #c eggs or #d yolks cup lemon juice ,boil salt and water1 add the cornstarch which has been stirred smooth with cold water2 boil up1 add beaten eggs and lemon juice2 beat well1 cool4 ,,uncooked ,,dressings ,french ,dressing ,suitable for vegetables1 apples1 tomatoes1 eggs1 legumes and nut foods4 ,the proportions of lemon juice and oil in this dressing vary from #a part of lemon juice to #d parts of oil1 to equal parts of each1 and in extreme cases to the use of four or five times as much lemon juice as of oil according to the ingredients of the salad and individual taste1 but the proportions most generally used are the following3 - teaspn4 salt #c tablespns4 oil #a tablespn4 lemon juice ,mix salt and oil well1 add lemon juice slowly1 stirring1 pour over salad1 serve at once4 ,if flavorings are used1 mix them with the salt and oil before adding the lemon juice4 ,my experience is that this method of combining the ingredients gives the best results4 ,a bit of ice may be added while stirring1 but if ingredients and utensils are ice cold it will not be necessary4 ,orange ,french ,dressing ,let orange juice stand for a few moments with thin shavings from the outside of the rind in it1 strain and combine with the salt and oil as above1 using equal quantities of oil and orange juice or only as much of the juice4 ,serve over sliced apples or tomatoes4 ,grape ,french ,dressing ,equal quantities of grape and lemon juice with salt and a small proportion of oil4 ,delightful over apples1 oranges1 grape fruit1 pears or peaches1 or suitable combinations of the same4 ,honey ,french ,dressing ,use equal quantities of lemon juice and honey or three or four times as much lemon juice as of honey1 with oil and a trifle of salt1 over lettuce or suitable fruits4 ,honey and lemon juice without the oil may be used by those who prefer it4 ,nut ,french ,dressing ,add water to any preferred nut butter until of the desired consistency2 then salt and lemon juice according to the ingredients of the salad4 ,butter from either ,brazil1 almond or pine nuts is good4 ,raw pine nuts have much the flavor of cheese4 ,if unroasted peanut butter is used1 the flavor of onion or garlic or both is an improvement4 ,salad ,entre ,dressing #a tablespn4 chopped parsley tablespn4 chopped onion -#a teaspn4 salt -#a teaspn4 celery salt cup olive oil cup lemon juice ,mix dry ingredients1 add oil1 then lemon juice slowly1 stirring4 ,english ,salad ,dressing #a-b tablespns4 sugar #a tablespn4 oil #b tablespns4 lemon juice teaspn4 salt #a tablespn4 shredded fresh mint1 or teaspn4 powdered dry mint ,lemonade ,dressing ,for lettuce and many fruits4 #a tablespn4 each of lemon juice and water to each slightly rounded tablespn4 of sugar4 ,stir until sugar is dissolved4 ,for juicy fruits1 use lemon juice and sugar only4 ,tarragon ,dressing ,for fruits4 #a teaspn4 chopped tarragon to each half cup of lemonade dressing4 ,orange ,dressing cup orange juice cup lemon juice #c tablespns4 sugar rind of of an orange ,cut thin slices from the yellow part of the rind2 let stand with the other ingredients for #ae m4 ,strain and pour over fruit4 ,omit rind for strawberries1 pineapple and such other fruits as it will not harmonize with4 ,raspberry ,juice ,dressing ,add sugar flavored with oil of orange1 with lemon juice1 to rich red raspberry juice1 the proportions depending upon the sweetness of the raspberry juice4 ,serve over apple or apple and orange4 ,quick ,cream ,dressing--,sweet #e tablespns4 cream #a tablespn4 sugar teaspn4 salt lemon juice to thicken1 perhaps about #a tablespn4 ,mix cream1 sugar and salt1 add lemon juice slowly1 stirring until dressing is thick1 and be sure to stop when it is thick4 ,whipped ,cream ,dressing ,for shredded lettuce1 chopped cabbage or cooked beets1 and some fruits4 #c tablespns4 lemon juice #b tablespns4 sugar teaspn4 salt - cup of cream ,whip cream1 sugar and salt together1 chop lemon juice in lightly4 ,sour ,cream ,dressing cup sour cream #a teaspn4 to #b tablespns4 lemon juice -#a teaspn4 salt ,whip cream until just thick1 add lemon juice and salt which have been mixed4 ,for lettuce or apples1 use such flavorings as fresh mint1 tarragon1 onion1 chives1 celery salt or seed when desired4 ,for ,sweet ,dressing of ,sour ,cream--,add #a tablespn4 of sugar to lemon juice in above recipe4 ,sour ,milk ,dressing #b eggs teaspn4 salt cup sour milk #a-a tablespn4 lemon juice ,beat yolks with salt1 add milk1 then lemon juice gradually1 stirring1 then the stiffly-beaten whites of the eggs4 ,for a sweet dressing add #b tablespns4 of sugar to the whites of the eggs4 ,mayonnaise ,dressing yolk of #a egg raw 7some use #b or #c7 -#a teaspn4 salt #a cup to #a pt4 of oil #a-a tablespn4 lemon juice to each cup of oil ,use only #a cup of oil unless a very thick dressing is required4 ,have all utensils and ingredients cold4 ,in very hot weather only1 set dish in which dressing is made on chopped ice or in ice water4 ,use a soup plate with a silver or wooden fork1 or a bowl with revolving egg beater4 ,beat yolk of egg and salt1 add -#a teaspn4 lemon juice1 mix well1 then add oil1 drop by drop at first1 stirring constantly 7one way1 some say74 ,after a little1 oil may be added faster4 ,when mixture becomes thick1 stir in a little lemon juice4 ,do not allow it to get too thick before adding lemon juice4 ,when done the dressing should drop1 not pour1 from a spoon4 ,if mixture shows signs of curdling1 set dish on ice1 continuing to stir1 and if it does not become smooth then1 add a teaspoon of cream or a little white of egg or a few drops of lemon juice1 beating well4 ,or1 take another yolk1 begin again more carefully1 and when well started add the curdled portion slowly4 ,if a hard boiled yolk is crushed and worked smooth with a spatula and mixed thoroughly with the raw yolk1 the dressing is not so apt to curdle and the oil may be added a little more rapidly4 ,the tendency to curdling is very much lessened by adding the lemon juice to the yolk before any oil is added4 ,cream ,mayonnaise ,add or an equal quantity of whipped cream1 or to #a stiffly-beaten white of egg to mayonnaise at serving time4 ,green ,mayonnaise ,macerate with a spatula or in a mortar spinach1 parsley or chervil1 tarragon1 chives or green tops of onions1 using a little lemon juice if necessary4 ,express the juice and add to dressing4 ,mayonnaise ,cream ,whip - cup of heavy cream1 chop into it the beaten yolk of an egg1 add salt and lemon juice to taste4 ,chopped parsley may be sprinkled through the dressing1 or a little green or red vegetable coloring may be used in it4 ,,true ,,meat ,,salads ,for these salads1 rich in proteids1 the nut dressings are not required4 ,as a rule1 lemon juice1 lemon juice and salt1 or the ,french dressing with suitable flavorings will be most appropriate4 ,use the different varieties of ,mayonnaise with judgement4 ,trumese and ,celery ,mayonnaise ,take equal quantities 7or any proportion desired7 of diced trumese and slender crescent slices of celery with a little very fine chopped onion4 ,mix lightly with improved mayonnaise dressing4 ,pile in center of lettuce border4 ,serve4 ,trumese may have been marinated4 ,onion may be omitted4 ,nasturtiums1 parsley1 fringed celery or other garnishes may be used with or without the lettuce4 ,hot ,nut ,meat ,salad ,make a custard of the yolk of one or two eggs or one whole egg1 and one cup of rich milk2 add salt1 a little grated or chopped onion1 celery salt if desired and two cups of diced trumese which has been marinated with two tablespns4 of oil1 #a or #b tablespns4 of lemon juice and a little salt4 ,heat without over-cooking the egg4 ,serve on toast or in the center of large wafers with stalks of fringed celery or with a sprinkling of sliced crisp celery4 ,green ,french ,bean and ,cucumber ,salad ,in the center of a lettuce or spinach leaf border place stewed green ,french beans surrounded by a row of sliced cucumbers4 ,garnish with white1 green or yellow mayonnaise4 ,the combination of the different shades of green is very pretty4 ,the addition of nasturtiums gives a different effect4 ,novel ,legume ,salads ,prepare different colored legumes according to directions for mashed lentils1 p4 #ahe1 very dry4 ,mold in block shaped tins and when cold cut into cubes and serve in any desired border with improved mayonnaise dressing4 ,a rail fence of cucumbers sliced lengthwise may constitute the border4 ,the ,french dressing may be used1 but there is nothing quite equal to a mayonnaise dressing for mashed legumes4 ,legume ,roses ,while warm1 press mashed green peas or other legumes 7a little softer than for molding7 through pastry tube in form of roses4 ,garnish with a delicate vine and lemon points1 or with the yellow mayonnaise4 ,helianthus 7,sunflower7 ,mayonnaise ,this salad is to be served on individual plates4 ,when it is the principal dish for luncheon1 use one egg to each plate1 but with a variety of other dishes two eggs will be sufficient for three plates4 ,make a deep border of shredded tender lettuce leaves around a gilt edged plate4 ,in the center of the plate1 pile as high as possible the yolk of a hard boiled egg which has been pressed through a wire strainer4 ,surround this with a border of the white which has also been vermicellied4 ,then drop with a teaspoon improved mayonnaise dressing at frequent regular intervals on the lettuce border4 ,this salad gratifies the senses of both sight and taste4 ,salad ,marguerite ,cut hard boiled eggs in halves lengthwise4 ,lay the halves on the vegetable board1 the flat side down1 and cut each half carefully into four pieces4 ,remove yolk from pieces1 rub through wire strainer1 place in center of individual plates and surround with a wreath of shredded lettuce or of tender spinach leaves4 ,then place pieces of white inside down over the wreath1 radiating from the center4 ,serve with ,french dressing1 or with roses of yellow or green mayonnaise around the outside4 ,cottage ,cheese and ,radish ,salad ,surround a molded border of cottage cheese with radish lilies on lettuce1 endive1 parsley1 chervil or spinach border and fill the center with green mayonnaise4 ,cottage ,cheese and ,pear ,salad ,pour ,french dressing in which drained canned pears whole or in halves1 have been soaked for an hour or two1 over a mound of creamy cottage cheese4 ,surround with the pears and garnish with geranium leaves or ferns4 ,serve with crackers or cocoanut crisps4 ,additional ,combinations ,to be served with any preferred dressing4 ,baked or stewed ,california or red kidney or green ,french beans and string beans4 ,lima beans and eggs4 ,baked beans and chopped cabbage4 ,beans and tomatoes4 ,halves or quarters of hard boiled eggs on lettuce--salad entre or improved mayonnaise dressing4 ,cottage cheese mixed with sliced celery in balls or molds4 ,cottage cheese and lettuce--salad entre dressing4 ,cottage cheese1 apple and mint--,english dressing1 or with lemon juice and sugar4 ,cottage cheese and dried or fresh apple sauce 7quite dry7--cream dressing--sweet4 ,cottage cheese and drained stewed or canned cherries--cream dressing--sweet4 ,cottage cheese and tomatoes4 ,,vegetable ,,salads ,snow ,salad4 ,cabbage ,add just as it is going to the table1 whipped cream dressing1 to #a pt4 of chopped crisp white cabbage4 ,some of the whipped cream may be left out of the dressing and dropped by spoonfuls on top of the salad4 ,lavender or ,pink ,salad ,use purple or red cabbage in the place of white in snow salad4 ,for luncheon1 the cream mayonnaise dressing may be used4 ,pink ,salad ,no4 #b ,coarse chopped red beets with whipped cream dressing4 fine cut celery improves the flavor4 ,hot ,slaw #b eggs cup lemon juice #a tablespn4 oil or butter #b level tablespns4 sugar #a level teaspn4 salt #a good pint chopped cabbage ,beat eggs in the inner cup of a double boiler1 pour slowly over them stirring1 a boiling mixture of all the remaining ingredients except the cabbage2 add the cabbage and cook until just creamy4 ,serve at once4 ,cold ,slaw ,cool hot slaw1 and just before serving1 add cup of cream1 whipped4 ,the slaw is excellent without the cream1 however4 ,cauliflower ,salad ,serve flowerets of cauliflower1 cooked according to directions1 p4 #bdf1 masked with improved mayonnaise or with cream improved mayonnaise dressing on a bed of shredded lettuce in a border of lettuce leaves garnished with parsley or nasturtiums4 ,pass dressing4 ,dominion or ,french ,sam's ,salad ,skim from a pan of thick sour milk1 equal quantities of cream and milk4 ,beat lightly together and mix with nice crisp shredded lettuce and salt4 ,i wish ,i could tell you how highly ,i prize this recipe4 ,try it4 ,english ,salad ,tear in pieces with the fingers1 nice crisp lettuce1 mix with it a few leaves of shredded fresh mint1 and pour ,english salad dressing over4 ,serve at once4 ,spinach ,leaf ,salad ,select the tender inside leaves of spinach1 wash well and serve with ,french or mayonnaise dressing or in almost any way that lettuce is used1 the flavor of which they almost excel4 ,salad la ,russe1 or ,russian ,salad ,combine as great a variety of starchless vegetables in different colors as convenient4 ,celery1 onions1 carrots1 beets1 green peas1 red and green ,french beans and string beans make a good combination4 ,turnips1 asparagus1 cauliflower1 chives and parsley may be used also1 and some like a flavoring of celery seed4 ,cut the larger vegetables into small pieces or dice1 or into fancy shapes with vegetable cutters 7the pieces left after cutting out the shapes with vegetable cutters may be chopped and used as the base of the salad1 or for another salad or for soup72 cut the string beans into diamond shapes and chop the onion very fine4 ,pile the lightly mixed vegetables in the center of a border of lettuce or spinach leaves2 lay some of the brightest pieces on the top and pour ,french dressing over all4 ,beet and ,olive ,salad ,in the center of a platter with a lettuce or variegated beet leaf border1 place marinated sliced or chopped beets4 ,surround the beets with roses of cream mayonnaise or mayonnaise cream with stoned ripe olives between4 ,cucumber and ,onion ,salad ,cut short crisp cucumbers in halves lengthwise1 hollow out the center to within a half inch of the rind1 pare shells carefully and drop into ice water4 ,slice or chop the centers1 mix with fine cut raw onion1 salt and ,french or improved mayonnaise dressing4 ,drain and thoroughly dry shells1 fill with mixture1 lay on leaves of lettuce1 sprinkle with chopped parsley and serve4 ,cut long cucumbers into two-inch lengths1 remove centers1 set rings upright on lettuce and fill4 ,pass dressing if more is desired4 ,asparagus ,mayonnaise ,place six-inch stalks of cooked asparagus in rail fence style just inside a lettuce or endive border on a platter1 with lemon cups of mayonnaise 7one for each person to be served7 in the center4 ,string ,bean and ,celery ,salad ,cut tender celery into eighth-inch crescents1 pour over it lemonade dressing without the water in the proportion of one cup of dressing to each half cup of celery4 ,stand in a cool place for an hour or longer1 then serve over young string beans which have been cooked in salted water until tender4 ,canned stringless or string beans may be used4 ,stuffed ,tomato ,salad ,fill hollowed out tomatoes with a mixture of drained1 salted1 grated cucumbers1 fine chopped onion and improved mayonnaise or ,french dressing4 ,serve in nest of lettuce with dressing4 ,or1 use celery with improved mayonnaise dressing1 in place of cucumber and onion1 with border of nuts4 ,additional ,combinations ,dressings given only where some special ones are required4 ,beets--sliced or chopped--lemon juice and sugar4 ,beets and celery--lemonade1 cream or mayonnaise dressing4 ,brussels sprouts1 whole or in halves4 ,garnish with halves of nuts sometimes4 ,cabbage and onion--nut dressing without egg1 of roasted or unroasted peanut butter4 ,cabbage and pecan nuts4 ,carrots--cooked1 sliced or chopped1 with ,french1 nut or improved mayonnaise dressing in green border2 nasturtiums sometimes4 ,ring of fresh grated cocoanut around mound of grated or fine ground raw carrot with cooked cream or whipped cream or mayonnaise dressing in lettuce border4 ,raw carrot1 grated or chopped fine1 and celery or onion4 ,carrot cups of the large end of boiled carrots4 ,filling of carrot and onion or celery--,french or mayonnaise dressing--row of green peas around inside edge of cup4 ,celery and tomato--cream1 almond1 cream mayonnaise or ,french dressing4 ,celery or beet and cocoanut--cream or mayonnaise dressing--lettuce4 ,celery and green peas--nut meats if wished4 ,celery and chopped lettuce--onion if desired4 ,celery and ,brazil nut slices--sweet or sour dressing4 ,cucumber and tomato--lettuce--improved mayonnaise or ,french dressing4 ,cucumber and radish4 ,cucumber and onion--whipped sour cream dressing4 ,peas and onion--nut dressing--no eggs1 of roasted peanut butter4 ,may be served in lemon cups with a half nut meat on top4 ,peas and carrot--onion if liked4 ,molds of chopped cooked spinach on slices of nut meat1 or cold boiled beets or turnips--mayonnaise1 improved mayonnaise or ,french dressing4 ,blanched inside leaves of raw spinach and fine chopped onion or chives4 ,string or wax beans and egg4 ,wax beans1 nuts or stoned ripe olives1 lettuce4 ,,fruit ,,salads ,apple and ,pineapple ,salad with ,cream ,dressing ,prepare apples and pineapple1 equal quantities1 or only of pineapple1 according to directions on p4 #bge4 ,just at serving time1 combine with cream dressing--sweet1 and serve in dainty glasses or cups 7individual71 each on a small plate with a doily and a cut flower or leaf or a spray of some delicate vine4 ,this is a sample of what may be done with any of the followings combinations and many others3 ,apple with orange or strawberries1 red raspberries1 canned cherries1 cherries and celery1 or celery4 ,banana with apple or strawberries1 red raspberries1 pineapple1 orange or celery4 ,pineapple with orange1 red raspberries1 strawberries1 cherries or celery4 ,orange with red raspberries1 strawberries1 cherries or celery4 ,fresh ripe peaches1 seeded sweet grapes with solid flesh1 and sweet apples are among the suitable fruits for salads4 ,the almond butter dressing is as desirable as the cream dressing4 ,pear and apple or apple or pineapple alone with the almond dressing are especially delightful4 ,the whipped cream dressing may be used when more convenient4 ,currant and ,red ,raspberry ,salad #a pt4 each red raspberries and very ripe currants1 #a or #b teaspns4 of fine chopped tarragon1 basil or sassafras leaves1 with lemonade dressing of #a tablespn4 each of lemon juice and water and two tablespns4 of sugar4 ,serve in glasses or cups with suitable decoration4 ,the flavorings may be omitted4 ,pineapple with either the currants or raspberries without the flavorings is excellent4 ,orange and red raspberries2 grape fruit and strawberries2 apple and strawberries2 apple1 grape fruit and strawberries or orange2 apple1 banana and strawberries and other combinations of juicy fruits will suggest themselves from the preceding4 ,when a sweeter fruit than currants is used the proportion of sugar in the regular lemonade dressing is sufficient4 ,mint ,fruit ,salads ,oranges or grape fruit or apples with shredded mint and lemonade dressing 7water omitted in first two7 are the most delightfully refreshing of salads4 ,nut and ,banana ,salad ,roll small peeled bananas in any of the sweetened cream dressings1 then in chopped nuts4 ,serve on individual plates with a spoonful of dressing1 with orange points and candied cranberries or cherries1 or frosted currants for garnish4 ,apple and ,cranberry ,salad ,grind ripe cranberries fine and mix with a liberal supply of one of the sweetened cream dressings4 ,prepare apple also with the dressing and place the two in high alternating diagonal rows on a platter with lettuce border2 or prepared apples may be placed on the platter and spoonfuls of the cranberry dropped on top4 ,whole berries may dot the lettuce border4 ,sweet ,fruit and ,cocoanut ,salads ,fresh grated cocoanut in center of dish1 border of black or red raspberries1 blueberries1 sliced or halved peaches or bananas1 cream dressing--sweet or whipped cream dressing4 ,no lettuce4 ,oriental ,salad ,grape fruit and oranges--mayonnaise4 ,the dressing sometimes tinted delicately with pink and green or green only4 ,peach ,salad ,sprinkle shredded basil1 tarragon or sassafras leaves over sliced or halved pared peaches and cover with lemon juice and sugar4 ,garnish or serve1 with blanched almonds4 ,or1 serve peaches with cream dressing--sweet or whipped cream dressing in cups1 with nuts4 ,cooked ,apple ,salad ,dry1 fresh or dried apple sauce1 or baked whole or quarters of apples 7all without sugar7 cream dressing--sweet1 nut1 whipped sweet or sour cream1 ,french or mayonnaise dressing4 ,serve decorated to taste4 ,love ,apple ,salad ,whole peeled tomatoes in nests of lettuce1 or with some leaf or flower garnish1 with a cream1 ,french or mayonnaise dressing4 ,or1 cut tomatoes into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating4 ,grape ,fruit and ,celery ,equal quantities of grape fruit and fine sliced celery with mayonnaise or improved mayonnaise dressing in grape fruit cups with edges cut in deep points and rolled down4 ,some green garnish4 ,additional ,combinations ,apples--salad entre dressing4 ,apple and onion--roasted peanut1 improved mayonnaise1 ,french or whipped sour cream dressing4 ,apples and cucumbers--,dominion salad dressing4 ,apples1 celery and a few raisins--one of the sweet dressings1 garnish with blanched almonds4 ,celery with apples or tomatoes or pineapple or apple and tomato1 la string bean and celery salad4 ,peach and tomato with or without basil or tarragon4 ,sweet apples alone and in combinations--almond butter dressing4 ,tomato and banana--some sweet dressing4 ,grape ,fruit--,french dressing on lettuce4 ,tomato and grape fruit--lemon juice and sugar1 or orange ,french dressing4 ,red raspberries with currant juice4 ,canned or fresh red raspberries--lemon juice or lemon juice and sugar4 ,apples1 celery and butternut meats--improved mayonnaise dressing4 ,tomato and apple--honey ,french dressing4 ,cumquots--,tom ,thumb oranges1 and ,malaga grapes--fruit juice dressing4 ,,desserts ,,and ,,puddings ,,without ,,eggs ,apple ,dumpling--,baked ,peel1 quarter and core nice tart apples1 lay inside down1 in flat pudding dish or pan1 cover and set in gentle heat so that the apples will become just warm all through4 ,crust--,make universal crust with to #a cup of liquid according to the quantity required4 ,roll - in4 thick1 cut with biscuit cutter1 lay close together on warm apples4 ,cover with a pan that will allow the crust to rise underneath it1 set in warm place and let crust get very light4 ,start the dumplings early enough to give plenty of time at each stage4 ,when crust is light1 bake uncovered at first1 in moderate oven -#a hr41 or until apples are well cooked and crust thoroughly baked4 ,serve with creamy1 or hard sauce1 or with sugar and nut or sterilized dairy1 cream4 ,do not put any sugar1 butter1 salt or water on the apples4 ,leave them plain to contrast the apple flavor with the sauce4 ,a pastry crust may be used with the apples1 but is not so satisfying4 ,a crust of boiled rice laid over the apples and baked covered1 is very nice with them4 ,apple ,dumpling--,steamed ,place the apples in the bottom of an oiled kettle 7aluminum preferably71 the same as in the pudding dish for baking4 ,pour warm water over to one-third or one-half cover1 or just enough to cook them without scorching4 ,cover apples with crust as in baked dumpling4 ,let crust rise very light1 cover the kettle close 7put a weight on the cover71 and set in moderately hot place over the fire4 ,when boiling well1 carefully move the kettle back where it will boil slowly but steadily4 ,place an asbestos pad under it if necessary4 ,cook without removing the cover #be-cj m4 from the time it begins to boil4 ,serve with any sauce suitable for baked dumplings4 ,peach ,dumplings ,cut universal dough into rounds as large as a saucer1 pile halves of peaches in center1 press edges firmly together around peaches1 lay in deep pan and bake when crust is light4 ,serve with almond or dairy cream or any suitable sauce4 ,or1 cut rounds smaller1 lay peaches on one and cover with another4 ,wet edges and press together4 ,fruit ,tarts or ,dumplings ,put blueberries1 blackberries1 raspberries1 gooseberries1 cranberries or any desired fruit in the bottom of a pudding dish2 mix sugar1 a little flour and salt together and add to berries4 7,blueberries will require a little water47 ,warm1 and cover with crust as for baked apple dumpling4 ,bake when crust is light and serve without sauce4 ,cranberries and gooseberries may be baked with very little if any sugar and served with hard sauce4 ,a tart of unsweetened peaches is nice served with plain or whipped cream4 ,blueberry ,pot ,pie--,delicious ,universal crust of cup milk #c pts4 berries cup sugar tablespn4 lemon juice -#a cup water ,put blueberries with sugar in bottom of preserving kettle1 pour water over1 cover with crust1 let rise and cook the same as steamed apple dumpling4 ,no sauce4 ,cranberry and gooseberry pot pie may be made in the same way and served with hard or creamy sauce4 ,orange ,roly-,poly #d oranges -#a cup sugar - teaspn4 grated rind salt ,peel all white from oranges4 ,divide into unbroken sections4 ,make universal crust of #a cup of milk with a large measure of oil4 ,when light1 add salt with flour to make a dough stiff enough to roll2 roll in oblong sheet1 spread with orange sections1 sprinkle with sugar1 roll close and carefully1 moisten the edges at the ends and pinch well together4 ,bake in moderate oven #ce-de m41 or steam #a hour4 ,serve with lemon1 hard1 or foamy white sauce1 or with cream4 ,dutch ,apple ,cake ,spread a thin layer of universal crust on shallow baking pan2 press warm eighths of apples1 sharp edge down1 into crust1 sprinkle with sugar1 let rise1 bake1 covered part of the time if necessary to cook the apples2 serve as 8tea-cake10 or with sauce as pudding4 ,let dough extend up the sides of the pan a little to keep the juice from running off4 ,make ,peach ,cake the same way1 with halves or slices of peaches4 ,short ,cakes ,bake universal crust in flat square or round tins4 ,split1 spread with butter or not1 and cover lower half with a generous layer of fruit4 ,turn the upper half over so that the cut side is up1 and cover that1 too1 with fruit4 ,a meringue or fluff may be used sometimes for ornamentation1 but if fruit is properly prepared and freely used1 cream will not be required2 it would better be saved for some more necessary place4 ,two very thin crusts may be used1 but the fruit flavor does not penetrate them as it does the split crust4 ,make the crust stiff enough to give a fine grain but not so stiff as to be hard4 ,it may be baked in not too thick biscuit for individual serving4 ,crusts may be baked several days beforehand and kept closely covered4 ,to serve1 dip in cold water1 slip in paper bag1 set in hot oven for about #aj m4 and use as fresh baked crust4 ,do not use cake1 or a sweetened crust1 and call it 8shortcake40 ,one in writing of strawberry short cake says3 8,it must be remembered that the fruit must be served on a genuine shortcake not the sweet cake of the restaurant and of too many households1 but the plain1 unsweetened cake that was the delight of our fathers1 and which is still the joy of those who have been so fortunate as to have made the acquaintance of the blessings of the tasty and nutritious cookery of the olden times40 ,some unsweetened1 flaked1 cereal preparations1 crisped in the oven1 make delightful shortcakes by sprinkling a few flakes on a plate1 covering them with prepared fruit1 then sprinkling the fruit generously with flakes4 ,they must be served as soon as prepared4 ,shortcake ,fillings ,strawberries--,leave out a few small berries or cut some of the smaller ones in halves or quarters and set one side4 ,save also some of the largest and cut into halves1 or leave whole with the stems on4 ,put a little butter into a granite pan1 add berries with not too much sugar and a little salt4 ,crush over the fire with wire potato masher just enough to make juicy4 ,mix well with butter1 stir carefully until just warm4 ,add small berries1 spread crusts1 place whole berries1 or cut halves cut side up1 on top4 ,serve shortcake at once on dessert tray or platter with a cluster of ferns or geranium or other green leaves at the side4 ,or1 cut berries in small pieces just before serving1 sprinkle crust with sugar mixed with a trifle of salt4 ,cover with berries and sprinkle with sugar1 lay on upper crust and cover the same4 ,or1 chop not crush berries with sugar and serve with sweetened juice of berries or with crushed strawberries sweetened1 to be dipped over each slice as served4 ,raspberries--red or black--,prepare and serve same as strawberries4 ,blueberries--,stew berries with sugar and water1 add a little lemon juice1 a trifle of salt and thicken a little1 hardly enough to know they are thickened1 with corn starch4 ,peaches--,cut into eighths or slice1 fresh ripe peaches just before serving4 ,lay them over thin crusts and sprinkle with sugar4 ,arrange pieces around the outside edge of the top crust and serve with nut or dairy cream4 ,or1 stew halves of peaches in syrup1 thicken syrup a little with corn starch and add a bit of butter1 lay peaches inside up1 on crusts and pour juice over4 ,juice may be delicately flavored with almond4 ,a little lemon juice may be added4 ,apricots--fresh--,prepare the same as peaches4 ,apricots--dried--,soak over night1 add #a-a cup sugar to #a lb4 of fruit1 heat slowly1 just boil1 remove fruit and spread over cakes1 leaving #a qt4 of juice4 ,to this add cup of sugar and thicken with #d level tablespns4 corn starch4 ,add #a tablespn4 lemon juice and if desired1 #b tablespns4 butter4 ,pour over shortcake1 or preferably serve with it4 ,prunes--,stew prunes with a little sugar1 stone1 cut into small pieces and spread on crust2 thicken juice a trifle and turn over all4 ,prune shortcake is delicious served with almond cream or covered with whipped cream4 ,a little lemon juice may be added to the prunes4 ,honey--,split and butter crust2 spread thick with honey1 serve hot4 ,maple--,cook maple syrup and butter or cream together and serve warm over crust4 ,canned fruits of nearly all kinds may be used in the winter for shortcakes by thickening the juice a little with corn starch4 ,steamed ,blueberry or ,other ,fruit ,pudding ,make ingredients for universal crust into stiff batter or soft dough1 according to the juiciness of the fruit to be used with it2 mix and beat well1 let rise2 add dried or fresh blueberries 7huckleberries71 cranberries1 raspberries1 blackberries1 fresh or dried or drained canned1 cherries1 or any convenient fruit2 put into well oiled mold1 cover or not and steam #a-a hour4 ,serve with cream and sugar1 or with foamy1 hard or cocoanut sauce4 ,or1 make a dough stiff enough to knead1 shape into biscuit1 fold and press berries in while shaping1 lay balls on pie pan1 let rise and steam4 ,or1 make into one large loaf1 and steam4 ,figs or dates cut with shears into small pieces may be used and the pudding served with orange or any of the sauces already given4 ,plain ,steamed ,pudding ,steam sweetened or unsweetened universal crust in large or individual molds -#a hour2 serve with molasses1 maple1 berry1 foamy or creamy sauce4 ,dutch ,boiled or ,steamed ,pudding ,make universal crust with only cup of oil to the cup of liquid and mix as stiff as bread dough4 ,put into a well buttered double cheese cloth1 let rise1 drop into perfectly boiling water and boil #cj-dj m4 ,remove from cloth1 split and lay on dessert tray1 spread with butter1 cover with nice flavored molasses and serve hot4 ,try it before you condemn it4 ,the crust may be steamed instead of boiled1 but it is beautifully light when boiled4 ,molasses1 or maple or brown sugar syrup may be heated with a little butter and served over pudding as sauce4 ,cottage ,pudding ,bake rather stiff1 slightly sweetened universal crust and serve with ,annie's ,strawberry 78o0 of ,hard ,sauce ,variations7 or any preferred sauce4 ,add fine cut1 drained stewed prunes to pudding occasionally before baking and serve with a sauce made of the juice4 ,pear ,cobbler #b rounded qts4 halved or quartered pears cup sugar #b-c tablespns4 flour a trifle of salt #a cup water ,sprinkle mixed sugar1 flour and salt over pears in pudding dish1 pour water over and cover with universal crust4 ,bake when crust is well risen4 #a cup of sugar and #a tablespn4 of lemon juice give character to the filling4 ,mother's ,peach ,cobbler--,billy's ,favorite ,line pudding dish with pie paste4 ,fill with pared1 whole peaches4 ,mix sugar1 a little butter and flour together2 pour boiling water over1 stirring4 ,boil up well1 cool1 pour over peaches1 cover with crust1 bake in moderate oven until peaches are soft4 ,apple ,scallop ,mix together sugar1 flour and butter in the proportion of #a tablespoon of flour and #b of butter to each cup of sugar with a little salt and sprinkle between layers of eighths of apples in pudding dish2 cover dish and bake slowly until apples are tender1 then uncover for a time4 ,if apples are dry1 a few spoonfuls of water may be put in the dish4 ,bake about #a hour in all4 ,mary's ,scalloped ,apple ,pudding ,put a layer of quartered apples1 sugar and a trifle of salt in the bottom of a pudding dish1 then a sprinkling of dry bread crumbs2 continue layers to fill the dish1 leave crumbs on top1 pour over all water to cook slowly for several hours until apples are a rich red color4 ,serve with or without cream or other sauce4 ,if preferred the pudding may be baked with less water for a shorter time4 ,use cracker crumbs instead of bread and you have a different pudding4 ,scalloped ,raspberries1 ,blueberries or ,peaches ,put fruit and crumbs or very thin slices of bread in layers in pudding dish1 sprinkle each layer with sugar and have crumbs on top4 ,cover and bake about hr41 uncover to brown1 serve hot or cold with cream--nut or dairy4 ,leave out sugar and serve with cream sauce4 ,bread and ,currant ,pudding ,put small pieces of dry bread in pudding pan1 sprinkle with ,english currants1 pour enough hot1 slightly salted water over to moisten well1 bake in moderate oven #a-b hours4 ,serve with any desired sauce or nut or dairy cream4 ,or1 sprinkle sugar over bread before adding water and serve plain or with unsweetened sauce4 ,the currants give the pudding a nice flavor if it is otherwise plain4 ,bread and ,milk ,pudding ,use hot nut or dairy milk instead of water in preceding recipe4 ,steamed ,fig ,pudding #a pt4 stale bread crumbs #a large cup fine ground figs #a cup rich milk salt ,mix all together2 use a trifle less milk if crumbs are quite moist1 steam #b-c hours2 serve as soon as taken from the steamer1 with creamy1 orange or cream sauce1 or with cream whipped or plain2 never with lemon sauce4 ,if to be served with unsweetened cream1 put cup of sugar in pudding4 ,plum ,pudding of ,crumbs #a rounding pt4 of dry bread crumbs #a small cup molasses cup sugar cup seeded raisins #b-c cups milk salt ,steam1 covered1 #d-e hours4 ,stand out of steamer for #aj-ae m4 before unmolding4 ,the quantity of milk will depend on the kind of crumbs4 ,serve with vanilla flavored orange syrup sauce1 plain pudding sauce or almond cream sauce4 ,the combined flavors of vanilla and orange in sauces are especially suitable for plum puddings4 ,any of the puddings may be steamed in cups or small molds4 ,raised cake with fruit1 baked or steamed1 may be served for plum pudding4 ,keep wrapped in oiled paper4 ,american ,plum ,pudding #e cups coarse dry bread crumbs #b cups grated carrot #a cup molasses1 or #a cup sugar #b teaspns4 salt #a lb4 each raisins and figs cut fine with shears lb4 currants lb4 citron sliced #b-d cups boiling water ,steam #d-f hours4 ,serve with sauces given for plum pudding of crumbs4 ,plum ,pudding #a qt4 7pressed down a little7 stale bread crumbs #b cups water 7#a cup grape juice and #a cup water if convenient7 cup ,english currants cup raisins1 ground cup citron1 ground #b cups chopped apple #a cup chopped1 blanched almonds #d or #e tablespns4 browned flour #b teaspns4 salt ,mix crumbs1 almonds1 browned flour and salt and add apples4 ,pour boiling liquid gradually over dried fruits1 mixing1 until they are separated2 then combine all ingredients4 ,turn into well buttered molds1 cover and steam #c-d hours4 ,serve with orange syrup sauce or with hard sauce flavored with vanilla and oil of orange1 or with egg cream sauce4 to #a cup of brown sugar and #a or #b tablespoons lemon juice may be used in the pudding4 ,the quantity of liquid will vary with the conditions1 but a moderately soft batter is required4 ,steamed ,whole ,wheat ,pudding #a cup milk #a cup molasses #b cups whole wheat flour #a cup raisins or currants cup oil salt ,mix all ingredients but flour1 agitate liquid with batter whip until full of bubbles1 sprinkle flour in slowly with the left hand1 keeping up the agitating motion with the right4 ,when the flour is all in and the batter foamy1 put into well oiled mold1 let stand in a cold place hour or longer1 then set in steamer and steam #c or #d hrs4 ,serve hot with creamy1 foamy1 hard or other sauce4 #b cups of bread flour may be used4 ,tapioca ,puddings--,granular ,tapioca ,any of the granular preparations--minute tapioca1 cassava1 manioc or manioca may be used4 #e tablespns4 tapioca #a cup warm water soak #aj-cj m4 ,syrup-- -#a cup sugar teaspn4 salt #c cups water ,stir together until dissolved4 ,apple--,prepare syrup in flat bottomed granite or porcelain lined pan4 ,when boiling1 drop in1 inside down1 quarters of #f medium sized1 juicy apples4 ,cook until nearly tender1 add soaked tapioca1 pressing it down into the syrup1 cover dish and simmer slowly until tapioca is transparent1 #e-ae m4 ,serve warm 7not hot7 or cold1 plain or with orange egg cream or custard sauce if cold2 or orange or cocoanut flavored hard sauce if warm2 or with nut or whipped dairy cream4 ,peach--,make the same as ,apple ,tapioca1 using twice as many peaches1 in halves4 ,strawberry1 ,raspberry and ,other ,berries--,cook soaked tapioca in the syrup and pour over the berries2 mix carefully and pour into a pudding or fancy dish4 ,serve cold4 ,a fluff of the fruit may be used for the sauce1 if any4 ,stewed or ,canned ,fruit--,cook soaked tapioca in the syrup and pour over drained canned fruit4 ,serve warm1 with the juice of the fruit 7to which a little lemon juice and sugar have been added if needed71 thickened a trifle with corn starch or arrowroot2 or1 cold with whipped cream1 custard or other sauce4 ,fig--,steam figs until tender 7#cj-ce m471 cut in pieces with shears and stir into tapioca cooked in the syrup4 ,serve warm or cold with orange egg cream sauce4 ,prune--,cook tapioca in syrup with a little lemon juice if desired1 and add quartered1 slightly sweetened stewed prunes4 ,serve with rich juice of prunes1 cream or whipped cream4 ,apple ,tapioca ,pudding--,pearl or ,flake ,tapioca ,soak cup pearl or flake tapioca in #e cups of warm water for #c hours or over night4 ,pour over whole pared cored apples in pudding dish4 ,cover dish and bake until apples are tender and tapioca transparent4 ,serve warm with hard1 foamy or creamy sauce1 or cold with sweetened whipped cream4 ,if preferred1 -#a cup of sugar may be added to the soaked tapioca and the pudding served plain or with unsweetened custard sauce or cream4 ,when the pudding is to be served at the table1 it may be covered with a meringue while hot and delicately browned in the oven4 ,use with other fruits the same as granular tapioca4 ,sister ,bramhall's ,tapioca ,cream cup granular 7 cup pearl or flake7 tapioca - cup sugar #a qt4 milk #a teaspn4 vanilla1 or no flavoring teaspn4 salt ,put all together in pudding dish1 soak for #a hour1 stirring2 then set in oven and bake slowly1 stirring1 until tapioca is transparent2 brown over top at last2 serve warm or cold4 ,may bake without stirring for #b hrs4 ,the pudding may be cooked entirely in a double boiler4 #a cup of raisins may be used for variety4 ,sago ,cream--instead of ,ice ,cream cup sago cup sugar #c cups heavy cream or #d of thinner cream #b cups water with heavy cream1 or #a with thinner #a teaspn4 vanilla ,soak sago in warm water #a-c hrs41 add to cream and sugar in double boiler1 cook1 stirring1 till sago is transparent2 remove from fire1 add a pinch of salt and the vanilla4 ,serve cold in glasses with two halves of a candied cherry or a bit of bright jelly on top4 ,strawberries cut in quarters1 or red raspberries1 may be placed in layers with the cream and a few berries laid on top4 ,cream of ,rice ,pudding #c pts4 milk pt4 cream #a cup sugar cup rice ,mix all together in pudding dish1 set on top of stove or in oven and let come slowly to the boiling point1 stirring often4 ,when boiling1 set in oven and bake slowly until rice is soft 7#b hrs4 or longer72 stir occasionally to keep the top stirred in and to break the rice so that it will be smooth and creamy when done4 ,if pudding becomes too thick while baking1 add hot water2 it should be quite thin when warm as it thickens in cooling4 ,brown the top delicately just before removing from the oven4 ,serve very cold the next day after making4 ,in serving be sure to dip from the top to the bottom for each plate4 ,if you are using the ordinary polished rice1 boil it for #e m4 in a pint of water1 drain and rinse in cold water before adding it to the milk4 ,when more convenient1 cook the pudding in a double boiler until the rice is smooth and creamy1 then turn into pudding dish and brown in oven1 stirring the top in two or three times4 ,rice ,pudding--,raisins ,add #a cup of raisins to preceding recipe before or during cooking4 ,for a delicious change the raisins may be ground and added when the pudding is half done4 ,english currants1 fine cut dates1 figs or citron may be variously added4 ,servings of pudding may be garnished with blanched almonds4 ,cocoanut ,rice ,pudding ,add #a to #a cup cocoanut to cream of rice pudding and use cup sugar only4 ,nut ,cream of ,rice ,pudding #b tablespns4 rice well washed cup sugar teaspn4 salt #c tablespns4 almond or other nut butter rubbed smooth with #a qt4 of water ,cook1 stirring often1 in oven or on top of stove until creamy1 then brown4 ,may flavor just before it is done4 8,indian0 ,rice ,pudding #b tablespns4 rice cup molasses teaspn4 salt #b qts4 milk ,bake in slow oven #d or #e hours1 stirring4 ,emeline's ,indian ,pudding cup ,rhode ,island meal 7 granular7 cup molasses - cup sugar #a teaspn4 salt #b qts4 skimmed milk ,the older the milk without being sour1 the better4 ,mix salt1 sugar1 molasses and flour together in pudding dish and pour over them stirring #c pts4 of the milk boiling4 ,set dish in oven1 pour the remaining pint of milk1 cold1 into the pudding without stirring2 cover and bake very slowly for #c or #d hrs4 ,cool pudding before dipping into it1 to allow the jelly to set4 ,serve another day warm or cold1 plain1 or with cream whipped or plain4 ,the pudding may be baked for an hour before the cold milk is poured in4 ,add #a qt4 rich sweet apples1 in eighths1 or stoned dates with or without grated cocoanut1 sometimes4 ,mrs4 ,hinsdale's ,indian ,pudding #b qts4 water #c-d cups granular meal #a cup raisins salt ,stir meal gradually1 with wire batter whip1 into rapidly boiling1 salted water1 add the raisins1 turn into well oiled mold1 cover and steam #c-e hrs2 serve hot with maple syrup1 cream and sugar1 or hard sauce4 ,in early days it was served with molasses4 ,the pudding may be sweetened and served with cream only4 ,it should be stiff enough to slice well4 ,chopped or broken nuts may be added for variety4 ,graham ,porridge ,pudding ,take or milk and or water1 add sugar and salt1 stir in gradually graham flour till thick1 cook in double boiler #a hr4 or longer2 serve warm with cream1 nut or dairy1 or mold and serve cold with sweet fruit sauce or cream4 ,omit sugar and serve with honey1 maple syrup or molasses or with molasses sauce4 ,blanc ,mange #a qt4 milk cup corn starch wet with another cup of milk #a tablespn4 sugar salt ,heat milk to boiling1 add corn starch1 boil half a minute1 mold1 serve with cold cream sauce1 sub-acid fruit sauce1 with custard or with nut or dairy cream4 ,fine cut dates may be added to blanc mange sometimes4 ,rice ,flour ,blanc ,mange #a qt4 milk cup sugar #i level teaspns4 rice flour teaspn4 salt ,blend flour with part of the milk1 heat remainder of milk with sugar and salt to boiling1 stir in flour1 beat smooth1 cook #ae m41 pour into molds which have been dipped in cold water4 ,serve with sauces for blanc mange4 ,caramel ,jelly ,tie #b to #d tablespns4 cereal coffee in double cheese cloth and steep in #a qt4 of milk in double boiler for #bj m42 squeeze the milk all out of the cloth1 add enough more milk to make a full quart and proceed as in blanc mange4 ,serve with custard sauce or sometimes with plain or whipped cream flavored with vanilla4 ,pudding may be flavored and the cream plain4 cup of strong cereal coffee may be used with qt4 of milk when more convenient4 ,raspberry ,jelly #a qt4 milk #a scant cup corn starch to #a cup sugar #a pt4 raspberries ,blend corn starch with part of the milk and stir into remainder of milk when boiling2 add sugar and mashed berries1 turn into mold1 cool4 ,unmold on to dessert plate and surround with whipped cream roses1 or with spoonfuls of cream with a whole berry here and there4 ,farina ,banana ,cream #c cups milk #a cup cream #c-d level tablespns4 farina #c-d tablespns4 sugar #c medium sized1 very ripe bananas ,heat milk and cream with sugar in double boiler1 stir in dry farina1 cook #a hr4 ,spread in layers with sliced bananas4 ,serve cold in cups or glasses the day it is made4 ,the farina will be very thin when done1 but will thicken to the consistency of cream by cooling1 and if it is thicker than that it is not good4 ,omit bananas1 flavor cream with vanilla and serve cold in glasses for ,farina ,cream4 ,almond 8,custard0 ,rub #b tablespns4 almond butter smooth with #a cup of water2 add #a or #b tablespns4 sugar and level teaspn4 salt2 boil up well2 serve warm or cold in cups or glasses with cake1 wafers or buns4 ,flavor with vanilla or with vanilla and almond if desired4 ,imperial ,raspberry ,cream #a pt4 cream #a cup sugar pt4 raspberry juice ,dissolve sugar in juice1 add to boiling cream1 boil1 stirring1 until of the consistency of thin cream4 ,it will be much thicker when cold4 ,serve in glasses with cookies1 sticks or wafers4 ,may be used as a sauce for cottage or other puddings2 especially suitable for ,irish moss or gelatine blanc mange4 ,grape and other fruit juices may be used4 ,steamed ,apples--,cream ,while hot1 sprinkle nicely steamed apples with sugar in individual dishes4 ,serve cold with suitable nut or whipped dairy cream4 ,clabber--for summer only ,put fresh warm milk into an individual bowl for each member of the family4 ,when it has turned and become a smooth1 blanc mange-like cake1 serve in the bowls with sugar sprinkled over1 for dessert or supper4 ,green ,corn ,pudding #c cups corn 7#ab ears7 #a pt4 milk to cup sugar level teaspn4 salt ,grate mature corn2 mix with milk and sugar in pudding dish2 bake in moderate oven #a-a hr4 ,serve plain or with cream or butter4 ,irish or ,sea ,moss ,blanc ,mange ,sea or ,irish moss is so desirable as a food that it should be used more generally4 ,it can be bought at groceries or drug stores at from #be cts4 per lb4 upward1 according to where it is bought4 ,do not confound it with ,iceland moss4 ,it is useless to try to follow any exact rule either by weight or measure for the proportion of moss to the milk1 yet the preparation is simple4 ,take up a little in the fingers1 what might be called a small handful1 wash it in several cold waters until all the sand is removed4 ,drop it into the milk cold or warm4 7,it is very convenient to have it tied loose in #b or #c thicknesses of netting1 cheese cloth is too fine47 ,cook in the inner cup of a double boiler1 or in a pail set in hot water1 lifting the netting up and down occasionally1 until the milk is of a creamy consistency2 then remove moss if it is in the netting1 if not1 strain through a fine wire or hair strainer4 ,sweeten1 and flavor with vanilla or rose1 or leave plain4 7,some prefer the seaweed flavor47 ,turn into a large pudding mold or individual cups or molds which have been dipped in cold water4 ,it will harden very quickly in a cool place4 ,serve with fruit juice1 stewed fruit or cream4 ,pineapple sauce is very suitable4 ,,desserts ,,and ,,puddings ,,with ,,eggs 8,far too much sugar is used in food4 ,cakes1 sweet puddings1 pastries1 jellies1 jams are active causes of indigestion4 ,especially harmful are the custards and puddings in which milk1 eggs and sugar are the chief ingredients4 8,the free use of milk and sugar taken together should be avoided40 ,desserts made of tart fruits and bread should be avoided by those with a tendency to acid stomach4 ,elizabeth's ,indian ,pudding--,superior #b qts4 milk #a cup corn meal #b tablespns4 flour - cup butter #a egg cup molasses cup sugar teaspn4 salt ,mix meal and flour1 pour #a qt4 boiling milk over1 stirring2 boil well1 add butter2 combine egg1 molasses1 sugar1 salt and the remaining quart of milk and add to the corn meal mixture2 bake for #b hrs41 stirring occasionally4 ,serve warm or cold1 plain or with cream1 nut or dairy4 ,corn ,cake ,pudding ,use #b eggs and #c tablespns4 sugar to each quart rich milk and turn over crumbs1 dice or small pieces of corn cake2 sprinkle top with sugar and bake in moderate oven until eggs are set4 ,may use currants and raisins4 ,brown ,bread ,pudding #a cup brown bread crumbs #a pt4 milk #c tablespns4 sugar #b or #c eggs salt ,add stiffly-beaten whites of eggs last2 bake in pan of hot water or in slow oven1 covered part of the time2 serve warm with hard sauce or cold with whipped cream4 ,victoria ,dessert--,impromptu #a cup milk #b or #c eggs #a tablespn4 sugar salt slices of stale bread ,cut slices of bread into desired shape and size2 soak in mixture of milk1 eggs and sugar until moistened1 not soft2 lay in hot buttered pan and brown delicately in quick oven2 serve at once with fresh fruit1 jelly1 marmalade or suitable fruit or pudding sauce4 #b whites of the #c eggs may be left out and beaten stiff with sugar and some fruit marmalade or jelly and used as a sauce4 ,drained canned peaches or apricots1 rubbed through a colander and beaten well make a nice sauce1 especially with a little whipped cream4 ,even nicely stewed apples are good4 ,steamed ,crumb ,pudding #a pt4 hot milk #a-a cup dry bread crumbs - cup sugar #b eggs teaspn4 vanilla ,if bread was very light1 the larger quantity of crumbs will be required4 ,pour milk over crumbs1 add sugar1 cool2 add beaten eggs and vanilla4 ,steam in large or small molds #a-a hr4 ,unmold1 serve with orange1 hard1 jelly1 foamy1 plain or any desired sauce4 ,vanilla may be omitted4 ,fine cut raisins or citron1 dried blueberries1 ,english currants or any desired fruit 7about cup7 may be added to the pudding sometimes2 also fresh red or black raspberries1 blueberries or blackberries4 ,steamed ,cabinet ,pudding #c eggs #c tablespns4 sugar #c cups milk #a cup fruit 7currants1 raisins1 citron71 chopped fine #c pts4 stale bread or cake crumbs salt ,beat eggs1 add sugar1 salt1 milk1 pour over crumbs1 let stand #a hr4 ,use #a tablespn4 of softened butter in oiling a three-pint mold2 sprinkle mold with fruit1 pour in batter1 steam in vessel of hot water in oven for #b hrs4 ,serve with creamy sauce4 ,plain ,boiled or ,baked ,custard #a qt4 milk #c-d eggs #c-d tablespns4 sugar ,beat eggs with sugar just enough to blend whites and yolks1 add milk1 stir until sugar is dissolved2 cook1 stirring over hot water until the custard thinly coats the spoon2 remove quickly from fire1 add flavoring if desired and strain into pitcher or glass sauce dish2 serve cold4 ,or1 pour hot milk slowly stirring1 over beaten eggs and sugar1 strain and pour into buttered custard cups1 set in pan of hot water1 bake slowly until creamy all through1 or till a silver knife will come out clean when run into custard4 ,do not allow the water around the cups to boil at any time4 ,cool as rapidly as possible4 ,the straining of custards has much to do with their smoothness and lightness4 ,if the boiled custard should curdle from too long cooking1 beating with the dish in cold water may restore the smoothness1 but not the flavor4 ,in making a large quantity of custard1 set as soon as creamy into cold water and stir until below the coagulating point or the custard will become curdled by its own heat4 ,custard of ,yolks of ,eggs #a pt4 milk #b tablespns4 sugar yolks of #c eggs ,follow directions for boiled custard4 ,the custard may be served with an uncooked meringue of the whites of the eggs1 sprinkled with chopped candied cherries or dotted with jelly4 ,white ,custard ,the white of #a egg with to #a tablespn4 of sugar and a trifle of salt1 to every or #a cup of milk4 7,good with either quantity of milk47 ,bake in pan of hot water in very slow oven for #dj m4 to #a hour1 according to heat of oven and shape and size of dish4 ,corn ,starch ,custard #a qt4 milk #d tablespns4 sugar #a tablespn4 corn starch #a egg salt ,blend corn starch with a little of the cold milk and pour slowly into remainder of milk heated to boiling with the sugar2 boil up well1 or cook in double boiler #aj m41 add a little to the beaten egg1 and when smooth1 turn egg all at once into hot mixture2 stir well1 remove from fire1 add salt and flavoring and strain4 ,cocoanut ,banana ,dessert ,add grated cocoanut to corn starch custard4 ,fill deep glass dish with layers of custard and bananas1 and sprinkle cocoanut over the top4 ,serve cold4 ,lemon ,water ,custard #d or #e tablespns4 lemon juice with water to make #a cup cup sugar #b whole eggs and #a yolk salt ,beat eggs and sugar together1 pour hot lemon juice over1 stirring2 cook1 strain1 turn into dish or glasses4 ,just before serving drop on sweetened beaten white of egg and dot with squares or diamonds of jelly4 ,coffee ,custard #a cup cereal coffee #a level tablespn4 sugar #b eggs teaspn4 vanilla ,steep #b tablespns4 cocoanut in coffee and strain out if convenient4 ,boil or bake4 ,serve with whipped cream4 ,floating ,island #a qt4 milk #c eggs #d or #e tablespns4 sugar flavoring ,beat whites of eggs stiff with half the sugar1 flavor1 drop by spoonsfuls on to hot 7not boiling7 milk2 when puffed a little1 turn with silver fork1 remove with skimmer or wire spoon when well heated through4 ,turn milk into double boiler1 add yolks and sugar1 cook1 strain1 cool4 ,when cold1 flavor and turn into large dish or several glasses2 lay puffs on top and dot with jelly or some confection1 or sprinkle with chopped candied cherries4 ,a few fresh rose leaves scattered over are not unsuitable4 ,floating ,island ,no4 #b #a pt4 milk #c eggs cup sugar glass jam or jelly ,make boiled custard of yolks1 sugar and milk2 when cold1 flavor or not and turn into glass dish4 ,beat whites of eggs to stiff froth and beat in any desired jam or jelly4 ,beat until very firm1 drop on to custard4 ,serve with cake or wafers4 ,raspberry jelly or jam with #a tablespn4 currant jelly makes a nice combination for flavor4 ,the dish may be lined with lady fingers or slices of sponge cake before custard is poured in4 ,water may be used instead of milk for the custard4 ,custard ,apple ,pudding--,good ,sabbath ,dessert ,cook without paring #c medium sized apples in as little water as possible2 press through sieve1 add #b tablespns4 butter1 - cup sugar and the yolks of #c eggs beaten with cup sugar1 with #a pt4 of milk and teaspn4 of vanilla or a few drops of lemon extract2 bake in moderate oven until creamy1 cover with meringue of whites of eggs beaten with #a tablespn4 of sugar2 dust with powdered or granulated sugar and brown delicately4 ,serve cold4 ,orange ,pudding #a qt4 milk #a cup sugar #d level tablespns4 corn starch #b or #c eggs #d large oranges salt #a tablespn4 powdered sugar ,heat of milk with of sugar to boiling and stir in slowly corn starch which has been blended with the remaining cup of milk1 boil up well and cook in double boiler for #aj m41 then add yolks of eggs which have been beaten with the cup of sugar2 when well heated through1 remove from fire and cool4 ,grate rind from one orange and mix with a little of the remaining sugar2 prepare orange pulp according to directions on p4 #db1 and put into glass dish or individual glasses and sprinkle with remaining sugar2 when custard is cold turn it over the oranges1 and just the last thing before serving sprinkle the peel over the custard and pile on it in spoonfuls 7or put on with pastry tube7 the whites of the eggs beaten stiff with a speck of salt and the powdered sugar2 ,serve at once4 ,sprinkle meringue with cocoanut sometimes1 or decorate with leaves of angelica or diamonds of citron4 ,the custard may be delicately flavored with vanilla4 ,other fruits may be used4 ,banana ,pudding ,same as orange pudding1 using #c tablespns4 cornstarch only4 ,pour unflavored custard over sliced bananas warm1 so that the custard will be flavored with the banana4 ,hattie's ,prune ,dessert ,stew #a lb4 nice large ,california prunes in as little water as possible2 drain1 remove the stones and chop the prunes1 not too fine4 ,beat the whites of #c eggs to a stiff froth with a little salt and cup of sugar4 7,be sure to use the sugar in the eggs instead of in the prunes47 ,chop prunes in lightly1 bake in pudding dish or brick shaped granite pan in slow oven until egg is set1 about #bj m4 ,serve cold with plain or whipped cream4 ,almond cream flavored with vanilla is nice4 ,prune ,souffl ,stew #bh prunes in as little water as possible2 drain1 rub through colander4 ,add the whites of #d eggs stiffly-beaten with #d to #f tablespns4 sugar1 set in pan of water1 bake slowly until set4 ,serve with egg cream or custard sauce or whipped cream4 ,fruit ,whips ,dried ,apple--#b cups sifted1 stewed1 dried apples 7stewed in small quantity of water71 -#a cup sugar1 #a tablespn4 lemon juice if #a cup of sugar is used1 whites of #b-d eggs4 ,beat all together until light and spongy1 heap in glass dish4 ,serve cold with or without custard sauce or cream4 ,dried peaches1 apricots and prunes may be used the same4 ,use only #b tablespns4 of sugar for each cup of prunes4 ,banana--,white of #a egg1 cup sugar1 #a teaspn4 lemon juice1 #a cup banana pulp4 ,nice on cake4 ,cranberry-- cup thick1 sweetened1 cooked pulp to white of #a egg4 ,whips must be beaten until they hold their shape4 ,they are nice served on bread puddings1 custards and other desserts1 instead of a meringue or a sauce4 ,the rule for fruit whips is1 #a cup of fresh or stewed fruit pulp to the white of each egg1 sugar to suit the fruit1 and a little lemon juice with sweet fruits2 but the proportion of fruit often needs to be varied4 ,fresh pears and peaches may be used by rubbing through the colander or mashing well4 ,jelly ,whips1 or ,mary's ,desserts ,quince--#a glass of quince jelly1 whites of #c eggs2 beat jelly a little1 and whites very stiff and dry2 combine the two and beat together until stiff4 ,make custard of #a pt4 of milk1 yolks of #c eggs1 #b tablespns4 sugar2 when cold put into glasses with whip on top4 ,sterilized cream may be used instead of custard1 or whip may be put into glass first and whipped cream piled on top of that4 ,serve with crackers or cake4 ,other jellies may be used the same4 ,brother ,fulton's ,strawberry ,fluff whites #b eggs cup sugar #a pt4 strawberries ,mash berries with sugar and add to unbeaten whites in deep cake bowl2 beat with egg or batter whip until the mixture will stand alone1 very light and fluffy4 ,serve in glasses with cake or wafers1 or as meringue1 garnish1 or sauce for other desserts4 ,strawberry fluff makes a nice garnish for strawberry shortcake4 ,raspberries and other fruits may be used4 ,strawberries and ,cream ,whip #a pt4 ice cold cream cup sugar cup mashed fresh strawberries ,add sugar and berries to cream1 whip as for whipped cream and serve in sherbet glasses4 ,apple ,cream ,pare1 quarter1 core and steam #ab tart apples1 rub through colander1 cool1 add #a cup sugar and whites of #b eggs1 beat until white and foamy2 heap in cold glass dish4 ,garnish with chopped candied cherries1 bits of jelly or with citron or angelica4 ,serve very cold4 ,rose ,apple ,cream ,steam red skinned apples without paring for above recipe4 ,pile on glass dessert plate and surround with whipped cream roses flavored delicately with extract of rose4 ,lemon ,snow ,pudding #b-b tablespns4 lemon juice #a cup water #a tablespn4 corn starch cup sugar white of #a egg ,heat sugar and water to boiling1 stir in the corn starch blended with water1 boil up1 add lemon juice and pour gradually1 beating1 over the stiffly-beaten whites of eggs4 ,beat well and pour into molds or cups1 cool4 ,serve with custard or red sauce or cream4 ,pudding may be garnished with halves of candied cherries4 ,birds' ,nest ,pudding ,pare and core #f or #h tart apples4 ,steam until nearly tender4 ,set in oiled pudding dish and cover with the following ,crust-- #a pt4 milk #b tablespns4 butter or oil #d tablespns4 flour #d eggs ,cream butter and flour1 pour boiling milk over1 cook #e m42 remove from fire and add yolks of eggs4 ,when cold1 chop in the stiffly-beaten whites of the eggs1 turn over apples and bake in a slow or moderate oven about hour or until done4 ,the success of the pudding depends upon the slow baking4 ,serve at once with hard1 creamy or any suitable sauce1 or with sweetened sterilized cream4 ,do not sweeten the apples or batter4 ,with some flours and some measurements1 -#a tablespn4 more of flour will be required4 ,sponge ,apple ,pudding ,fill pudding dish half full of quartered sour apples that have been steamed until tender4 ,fill dish with a sponge cake batter and bake until well done4 ,serve with custard1 almond1 cream or other sauce4 ,may use peaches sprinkled with sugar instead of apples1 with thin meringue on cake and no sauce4 ,lemon ,souffl ,pudding--,unequaled cup butter cup flour #a cup milk grated rind of #a lemon #c tablespns4 lemon juice #c eggs cup sugar salt ,cream butter and flour and pour the boiling milk over2 cook until thick2 add lemon juice and rind and yolks of eggs beaten with the sugar2 cool a little1 chop in whites of eggs beaten to a stiff froth with salt2 bake in buttered mold in pan of water in moderate oven until egg is set1 about #cj m4 ,serve with foamy or fruit ,sabayon sauce1 fruit syrup or egg cream sauce4--,boston ,cooking ,school ,magazine4 ,cream ,sponge ,pudding #d-e tablespns4 corn starch 7according to quality7 #a qt4 milk #b eggs cup sugar or none salt ,thicken boiling milk and sugar 7if used7 with corn starch stirred smooth with some of the cold milk1 boil #c-e m42 add beaten yolks of eggs1 beat well and pour over stiffly-beaten whites1 turn into wet molds or cups4 ,serve with fruit or other sauce if not sweetened1 or if sweet with cream4 ,fruit ,juice ,mold #a cup rich fruit juice #a cup water sugar salt #d level tablespns4 corn starch whites of #b-c eggs ,heat juice1 sugar1 salt and water to boiling2 stir in corn starch blended with cold water2 boil well1 pour over stiff whites of eggs1 beating2 mold4 ,serve with custard or whipped cream flavored with strawberry1 orange1 lemon or vanilla or not flavored at all1 as suitable4 ,snow ,blanc ,mange--,no ,milk #a pt4 boiling water #f level tablespns4 corn starch cup cold water cup sugar whites #c or #d eggs - teaspn4 vanilla with or without a few drops almond extract ,thicken boiling water and sugar with corn starch blended with cold water2 boil well1 pour over the stiffly-beaten whites of the eggs1 beating1 add flavoring and turn into wet mold4 ,serve with custard of yolks of eggs flavored with vanilla or a few drops of lemon extract4 ,blanc ,mange may be garnished with small dice or diamonds of citron4 ,flour ,blanc ,mange #a pt4 milk #b tablespns4 flour #a egg salt ,stir flour blended with part of the milk into remainder of milk when boiling2 cook #aj-bj m4 in double boiler2 add egg slightly beaten1 heat a moment and turn into cups dipped in cold water2 serve cold with any desired dressing4 ,in making a larger quantity1 use a slightly larger proportion of flour4 ,rice ,flour ,pudding #d tablespns4 rice flour #a cup cold milk #a qt4 boiling milk #a tablespn4 butter #b eggs -#a cup sugar flavoring salt ,add sugar to boiling milk and stir in the flour blended with the cold milk2 boil #e m42 add butter1 beaten eggs and salt2 bake #bj m4 or until firm4 ,serve with strawberry or blueberry sauce or with cream4 ,butter may be omitted4 ,corn ,starch ,meringue #a qt4 milk #b tablespns4 corn starch #f tablespns4 sugar #c eggs flavoring ,heat milk and #d tablespns4 of sugar to boiling2 stir in corn starch blended with cold milk2 boil2 add the yolks of eggs1 flavor1 turn into serving dish2 cover at once with whites of eggs beaten with #b tablespns4 of sugar2 tint delicately on top grate of oven4 ,serve cold4 ,the meringue may be sprinkled with grated cocoanut while warm4 ,may use #a tablespn4 more of corn starch and lay drained canned peaches on top of pudding before putting on meringue4 ,other fruits1 jellies or jams may be used4 ,sea ,foam--,sea ,moss ,pour hot ,irish ,moss ,blanc ,mange1 p4 #cjh1 over stiffly-beaten whites of eggs4 ,flavor with almond1 orange flower water or other flavoring4 ,mold4 ,serve with anything suitable for ,irish ,moss ,blanc ,mange4 ,eva's ,tapioca ,cream--none better #d tablespns4 minute1 pearl or flake tapioca 7#c only of cassava or manioca7 #a scant cup of warm water #a qt4 milk #a cup sugar #c eggs #a teaspn4 vanilla salt ,soak tapioca in water 7pearl or flake #b hrs41 minute or manioca #aj m47 and cook with milk and sugar in double boiler until transparent2 add beaten yolks1 stir for a moment1 remove from fire1 add vanilla and pour into serving dish1 cover with the whites of eggs beaten with #a-a tablespn4 sugar4 ,tint on top grate of oven4 ,serve cold4 ,tapioca ,cream--in glasses #b tablespns4 tapioca scant cup water #a qt4 milk #c eggs -#a cup sugar flavoring salt ,soak tapioca in water1 cook in the milk with half the sugar in double boiler until clear2 add beaten yolks of eggs1 remove from fire and while hot or when nearly cold pour over whites which have been beaten with the remaining sugar2 flavor and serve in glasses4 ,beaten whites may be chopped into cold custard just before serving1 or1 they may be served on top of it4 ,water ,tapioca ,pudding--,excellent #f tablespns4 tapioca #e cups water #d eggs #a cup sugar flavoring ,soak tapioca in #a cup of the water1 cook in remainder with sugar until transparent1 add beaten yolks 7it is better to reserve a spoonful of sugar to beat with the yolks71 flavor and pour into pudding dish4 ,meringue with whites of eggs beaten with #a-b tablespns4 of sugar1 flavored or not4 ,lemon juice or other fruit juices may replace some of the water for variety4 ,stewed or steamed raisins may be sprinkled over the pudding before the meringue is put on1 but the plain pudding is good enough4 ,molded ,tapioca ,pudding--,fine cup minute tapioca #b cups milk #a-a cup water cup sugar #b eggs a few drops of lemon extract teaspn4 vanilla ,pour a good quantity of warm water over tapioca1 soak #aj m41 drain and put to cooking with milk1 water and sugar2 cook until perfectly transparent1 stir in beaten yolks of eggs1 remove from fire1 add flavoring1 chop in the whites of eggs beaten with #a tablespn4 of sugar2 turn into wet mold or cups4 ,serve plain1 garnished with nuts or jelly1 or with nut or dairy cream1 custard1 or some fruit whip or egg cream4 ,cottage ,pudding--,eggs ,take #a egg and cup of sugar to each cup of milk in universal crust4 ,bake in any desired shape and serve with lemon or other sauce4 ,the sugar may be omitted for some sauces4 ,a different pudding may be made by steaming instead of baking4 ,steamed ,fruit ,pudding ,to ingredients for universal crust add #a or #b tablespns4 of sugar 7white or brown7 and #a or #b eggs for each cup of liquid--milk or water1 and flour for a thick batter4 ,when light1 mix in carefully floured fresh blueberries1 blackberries1 raspberries1 cranberries1 cherries or sliced peaches2 dried blueberries1 cherries1 raisins or currants2 or drained canned cherries4 ,steam in well oiled molds or cups--cups hour1 mold #a hour4 ,serve with sauce suitable for the fruit4 ,the batter for ,washington cake may be used sometimes4 ,quaker ,pudding #f eggs #i or #aj tablespns4 pastry flour #a qt4 milk ,beat all together4 ,bake in moderate oven4 ,serve with sauce4 ,batter ,pudding #d eggs #a cup sifted flour salt #a pt4 milk ,beat eggs for #c m42 add the milk and pour on to flour gradually1 beating4 ,turn into well oiled mold with cover and steam or boil #a hr4 ,serve with suitable sauce4 ,cocoanut ,rice ,pudding #c pts4 milk cup rice #a cup sugar #d eggs #a cup grated cocoanut #a teaspn4 vanilla salt ,cook rice in milk until very soft1 cool2 beat #b whole eggs and the yolks of the other #b with the sugar1 cocoanut and salt and add with the vanilla to the rice4 ,turn into pudding dish and bake in moderate oven until eggs are set4 ,cover with a meringue of the remaining whites of eggs and #a or #b tablespns4 of sugar4 ,tint delicately in oven4 ,serve warm or cold4 ,grind desiccated cocoanut when using that instead of fresh4 #a-a cup of cold boiled rice may be used4 ,vanilla maybe omitted4 ,rice ,custard ,pudding ,same as above with cocoanut omitted4 #a cup of raisins1 whole or chopped1 may be cooked with the rice sometimes4 ,rice ,pudding--,lemon ,meringue #a cup boiled rice #a good pt4 of milk #b eggs #a cup sugar #b-b tablespns4 lemon juice ,pour hot milk over rice in pudding dish4 ,beat yolks of eggs with of the sugar flavored with oil of lemon1 as on p4 #bg1 and add to rice and milk4 ,bake in slow oven until creamy2 beat whites of eggs stiff1 add sugar and lemon juice1 drop by spoonfuls on pudding and brown delicately4 ,sweet ,potato ,mold #b lbs4 potatoes cup butter cup sugar #e eggs flavoring #a pt4 thin cream ,boil and mash potatoes1 add butter while warm1 beat well2 beat eggs with sugar and add to mixture2 then flavoring1 ,vanilla or lemon1 and cream4 ,bake in pudding mold in moderate oven4 ,serve with sauce or cream4 ,dainty ,dessert ,bake rose flavored sponge cake in flat pan1 cut in squares and serve with ,imperial ,raspberry ,cream1 p4 #cjg4 ,cottage ,cheese and ,cake ,spread creamy1 unseasoned1 sweetened cottage cheese over sponge cake1 cut into squares and serve with whipped cream4 ,molasses or ,washington cake may be used4 ,molasses ,cake with ,whipped ,cream ,serve fresh1 warm1 molasses cake with sweetened whipped cream flavored with vanilla4 ,molded ,apples ,grind 7not too fine7 tart apples1 put at once into boiling syrup of equal quantities of sugar and water1 just enough to cook apples and leave dry4 ,do not stir4 ,when thick1 turn into mold to cool2 unmold and serve with boiled custard or with unsweetened whipped cream4 ,apple ,dessert ,stew nice1 tart apples in quarters1 in just enough water without sugar to cook them1 or1 steam them2 serve cold with plain sweetened egg cream or boiled custard4 ,apples may be pared1 cored and steamed4 ,,pudding ,,sauces 8,the pudding is nice and the sauce is nice1 but the tart of the lemon destroys the flavor of the fig10 was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work4 ,to combine desserts and sauces properly requires true artistic skill4 ,as a rule1 a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding1 or with one having a characteristic or delicate flavor4 ,cream--almond1 ,brazil nut1 cocoanut or dairy is the only thing that will develop the flavor of some desserts1 while some puddings are too good to be spoiled with any sauce4 ,creamy 7,apple ,dumpling7 ,sauce cup butter #a cup sugar cup milk #a teaspn4 vanilla ,cream butter and sugar1 add milk gradually1 stirring2 set over hot water and stir until just smooth1 no longer4 ,the sauce is not intended to be hot4 ,add vanilla and serve at once4 ,if the sauce should stand and separate1 heat carefully again before serving4 ,water may be used in place of milk1 or lemon juice and water in equal quantities1 with lemon flavor1 or fruit juices for cottage or plain steamed puddings4 ,orange juice with the flavor of the rind and vanilla makes a pleasing combination4 ,the sauce is sometimes made with cream and sometimes with cup each of cream and fruit juice4 ,strawberry or ,raspberry ,sauce ,add #a cup mashed1 drained1 canned or fresh strawberries or raspberries to above sauce just before serving4 ,foamy ,sauce cup butter #a cup sugar #a teaspn4 vanilla #b tablespns4 fruit juice cup boiling water white of #a egg ,cream butter and sugar1 add vanilla and fruit juice4 ,just before serving1 add gradually the boiling water1 and pour over the stiffly-beaten white of egg2 beat until foamy4 ,vanilla may be omitted4 ,grape juice gives a lavender color4 ,hard ,sauce cup butter #a cup sugar1 powdered or granulated flavoring ,cream butter1 add sugar gradually4 ,when sauce is smooth and creamy1 add flavoring4 ,pile on glass or other pretty dish1 set in cold place to harden4 ,variations of ,hard ,sauce a4 ,flavor with fine ground coriander seed1 or very delicately with powdered anise seed4 b4 ,beat #a tablespn4 cream with butter and sugar4 c4 ,add unbeaten white of #a egg and beat #e m4 more4 d4 ,add unbeaten yolk of egg and beat4 e4 ,add #a egg1 yolk and white beaten separately4 f4 ,add gradually #a or #b stiffly-beaten whites of eggs1 beat till frothy4 g4 ,add #b tablespns4 boiling water4 h4 ,flavor sugar with oil of lemon and add #a-a tablespn4 lemon juice4 i4 ,add #b tablespns4 raspberry1 grape or any desired fruit juice1 sauce or jelly4 j4 ,add #b tablespns4 any fruit juice and tablespn4 lemon juice4 k4 ,flavor sugar with oil of orange1 add #b tablespns4 orange juice and -#a teaspn4 vanilla4 l4 ,add #b tablespns4 very strong cereal coffee with #a teaspn4 vanilla4 m4 ,add #a cup fine grated cocoanut and if desired1 #b eggs1 whites and yolks beaten separately4 n4 ,add - tablespn4 lemon juice1 and one at a time1 beating well1 #aj or #ab large ripe strawberries4 o4 ,add #a egg and beat2 beat in #a cup fresh crushed ripe strawberries--,annie's sauce4 p4 ,use raspberries in place of strawberries in 8o40 q4 ,add cup cream1 whipped to either 8o40 or 8p40 r4 ,add fine ground dates or steamed figs4 s4 ,use #a cup fine rolled maple sugar instead of white1 with or without beaten white of #a or #b eggs4 ,variegated ,hard ,sauce - cup butter #a cup sugar white of #a egg yolk of #a egg pink fruit color ,cream butter and sugar1 add beaten white of egg1 divide into #c parts1 flavor one part with vanilla1 add yolk of egg to another with #b or #c drops of lemon extract and put the fruit color with a drop or two of rose into the third part2 oil a brick shaped mold and press the sauce into it in layers1 set in a cold place to harden4 ,when firm1 dip mold quickly into hot water1 turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened4 ,cut in slices with hot knife and lay a slice on each serving of pudding4 ,saffron may be used to color yellow1 green and other colors may be used1 and strawberry flavoring instead of rose sometimes4 ,maple hard sauce might be used for one layer4 ,hard ,sauce of ,cooking ,oil - cup oil #a cup sugar salt #a white of egg flavoring ,beat oil sugar and salt together until light and creamy2 add flavoring and stiffly-beaten white of egg1 set in cool place to harden4 ,soft or melted cocoanut butter may be used the same4 ,plain ,lemon ,sauce #a cup water -#a cup sugar flavored with oil of lemon #b-c tablespns4 lemon juice -#a tablespn4 corn starch ,heat sugar and water to boiling1 add corn starch blended with cold water1 boil1 remove from fire1 add lemon juice and a trifle of salt4 ,lemon ,sauce--,egg #a cup water - cup sugar flavored with oil of lemon -#a tablespn4 corn starch yolk of #a egg #a-b tablespns4 lemon juice a trifle of salt ,boil sugar and water1 thicken with corn starch blended with water1 boil1 add yolk1 stir well but do not boil2 add lemon juice and salt4 ,one yolk is sufficient for twice the quantity of sauce4 ,starchless ,lemon ,sauce cup sugar flavored with oil of lemon yolks of #b eggs and white of #a #b-c tablespns4 lemon juice #a cup water ,beat sugar1 eggs and lemon juice together2 add hot1 not boiling1 water gradually1 cook stirring in double boiler till creamy4 ,set at once into cold water4 ,add a trifle of salt4 ,cream ,lemon ,sauce ,add1 beating well1 #b-d tablespns4 of cream--sweet or sour1 to each cup of liquid in any of the recipes for lemon sauce4 ,when sweet cream is used it may be cooked with the other ingredients4 ,orange ,sauce ,the same as lemon sauce with egg1 using #d tablespns4 orange and tablespn4 lemon juice with a scant cup of water4 ,add cream for ,cream ,orange ,sauce4 ,orange ,syrup ,sauce ,flavor #a cup of granulated sugar with the lightly scored rind of #d or #e oranges1 add the juice of the oranges 7#a cupful7 and let the syrup just boil up2 strain and add a trifle of salt4 ,for plum pudding add also -#a teaspn4 vanilla4 ,lemon ,raisin ,sauce #a cup molasses #a cup hot water #b-b tablespns4 lemon juice1 grated rind if desired #a cup chopped seeded raisins #b tablespns4 butter #a tablespn4 corn starch a little milk ,cook raisins #bj m42 drain and measure the water for the sauce4 ,mix molasses1 water and raisins and heat to boiling2 stir in corn starch blended with milk2 boil up well1 add butter and lemon juice and serve4 ,raisin ,sauce cup sugar #a pound seedless raisins ,stew raisins hr4 or until tender1 add sugar and cook to a thin syrup4 ,serve over boiled rice with cream4 ,if desired1 nut or dairy cream or butter may be added to the sauce4 ,fig ,sauce ,grind figs fine through food cutter1 simmer in small quantity of water hr4 or until soft1 add a little sugar and simmer again1 leave just a little liquid4 ,nut or dairy cream or butter may be added1 or the cereal or dessert may be served with both fig sauce and cream4 ,date ,sauce ,stew dates #aj m4 in small quantity of water1 rub through colander2 serve rather thick4 ,the date may be flavored delicately with anise4 ,cream1 with vanilla1 lemon1 rose or almond flavor1 coriander or anise may be added to the date pulp4 ,prune ,sauce ,rich prune juice is nice with blanc mange1 cottage pudding and similar desserts4 ,stewed prunes may be rubbed through the colander and their juice added for sauce1 with or without orange or vanilla flavoring4 ,the thick pulp may be added to whipped cream1 a little at a time1 beating1 for ,prune ,whipped ,cream ,sauce4 ,peach ,sauce ,mix cup sugar and a level tablespn4 corn starch4 ,pour on gradually #a cup boiling water2 boil #e m41 stirring2 add #a tablespn4 lemon juice1 #a of butter and a cup of peaches which have been pared1 mashed and rubbed through a fine sieve2 bring just to boiling point and serve4 ,nice with cottage pudding and popovers4 ,canned or dried peaches may be used with the thin juice of the peach instead of water2 then no additional sugar will be required4 ,pineapple ,sauce ,beat whites of #b eggs1 add powdered sugar till creamy2 then add #c tablespns4 cream and #a cup grated pineapple2 serve with ,irish moss or gelatine blanc mange4 ,cranberry ,sauce ,boil - cup sugar and cup water #e m41 add #a cup cranberry juice and boil again4 ,thicken with #a teaspn4 corn starch1 add a few drops lemon extract and #a teaspn4 melted butter4 ,strawberry or rose extract may be used instead of lemon4 ,fruit ,sabayon ,sauce cup grape1 black raspberry or other fruit juice - cup sugar #a teaspn4 lemon juice #a egg - cup sugar ,heat juice1 the first sugar and lemon juice nearly to boiling2 pour1 stirring1 over egg 7in double boiler7 which has been beaten with the last sugar4 ,cook1 stirring1 a moment or two1 to just thicken but not to curdle the egg2 serve hot or beat until cold4 cup cream--whipped1 may be added4 ,jelly ,meringue ,sauce ,beat white of egg stiff1 then beat in gradually any desired jelly4 #a-a tablespn4 powdered sugar may be added to the egg before the jelly1 and #b tablespns4 cream1 plain or whipped4 ,this sauce will keep on ice for several hours4 ,cream1 ,white1 and ,foamy ,white ,sauces ,cream-- #a cup water cup sugar cup cream #a tablespn4 flour #a teaspn4 vanilla salt ,mix flour and sugar1 pour boiling water over stirring1 boil up well1 add cream and a trifle of salt1 remove from fire and stir in vanilla4 ,for pineapple sago or tapioca1 flavor sauce delicately with rose4 ,white--,use milk in place of water4 ,serve plain1 or flavor with orange1 almond or lemon1 and vanilla4 #b tablespns4 of butter or the yolk of an egg may be used with a half cup more of milk instead of the cup of cream4 ,foamy ,white--,pour hot white sauce slowly1 stirring1 over whites of #b eggs1 stiffly-beaten with half the sugar4 ,cocoanut ,sauce ,steep1 not boil1 #b tablespns4 cocoanut in #a pt4 of milk for #bj m41 strain and use milk in white or foamy white sauce4 ,banana ,cream ,sauce ,heat cream and sugar nearly to boiling in double boiler4 ,remove from fire1 add fine diced bananas and serve at once4 ,a little vanilla may be added4 ,serve over popovers1 molded farina1 rice or plain tapioca pudding4 ,cold ,cream ,sauce #a egg cup sugar1 granulated or powdered cup cream cup milk teaspn4 vanilla ,put ingredients all together and beat until thick as whipped cream4 ,whipped ,cream ,sauce #a cup cream cup sugar -#a teaspn4 vanilla white of #a egg ,whip cream until quite stiff1 add sugar and vanilla1 finish whipping1 chop in stiffly-beaten white of egg4 ,may beat fresh fruit or fruit jelly into white before adding to cream4 ,strawberry ,cream ,sauce pt4 cream cup sugar #a cup mashed strawberries white of #a egg ,whip cream1 add half the sugar1 berries1 and white of egg stiffly-beaten with remainder of sugar4 ,creamy ,sauce of ,cooking ,oil cup cooking oil cup cream cup sugar flavored with oil of lemon #b-b tablespns4 lemon juice ,beat the oil and sugar to a thick cream2 when very light add cream a little at a time1 stir over boiling water if necessary to make the sauce smooth and creamy1 add lemon and serve4 ,lemon ,cream ,sauce--,sour ,cream #a pt4 sour cream #b tablespns4 lemon juice -#a cup sugar flavored with oil of lemon ,beat all together until very light4 ,sauce ,antique--,sour ,cream #a cup sour cream - cup sugar a few drops almond extract teaspn4 vanilla ,beat cream and sugar together until light and add flavoring4 ,egg ,cream or ,emergency ,sauce #b eggs cup sugar #a tablespn4 cream teaspn4 vanilla or a few drops lemon extract or #a or #b drops of rose ,beat whites stiff with a trifle of salt1 add sugar1 beat until smooth2 chop in lightly1 yolks1 cream and flavoring4 ,do not let stand4 ,nice for plum and other puddings4 ,orange ,egg ,cream ,sauce #b eggs cup sugar #d tablespns4 orange juice cup cream ,beat whites of eggs stiff1 add orange flavored sugar1 or use grated rind of orange1 beat2 then chop in yolks1 orange juice and whipped cream4 ,nice for fig1 apple tapioca and other puddings4 ,almond ,cream ,sauce #b tablespns4 almond butter #c-d tablespns4 sugar #a-a cup boiling water salt #a tablespn4 orange flower water or a few drops of almond extract with or without teaspn4 vanilla ,blend butter1 sugar and salt2 add water slowly1 boil up well1 remove from fire and add flavoring4 ,serve hot or cold4 #a teaspn4 flour and a little more water may be used4 ,grape and ,almond ,sauce #b level tablespns4 almond butter cup rich grape juice #b tablespns4 sugar #b tablespns4 lemon juice cup water ,blend almond butter and water1 add sugar1 bring to boiling point1 remove from fire and add lemon and grape juice4 ,the sauce may be made thinner4 ,almond ,whipped ,cream ,rub #b tablespns4 almond butter smooth with #c tablespns4 water and chop lightly into the white of an egg that has been beaten to a stiff froth with #a tablespn4 of sugar4 ,almond ,cream for ,puddings or ,cereals #b teaspns4 flour #a cup water #b tablespns4 almond butter little salt cup distilled water ,heat #a cup of water to boiling and thicken with the flour blended with cold water2 rub almond butter smooth with salt and distilled water2 add the thickened water1 beat well1 serve cold4 ,custard ,sauce #a pt4 milk yolk of #c eggs #b-c tablespns4 sugar teaspn4 vanilla1 or a few drops of almond extract ,cook all together in inner cup of double boiler until mixture will coat the back of a spoon4 ,remove at once from fire and set in pan of cold water4 ,for plum pudding1 the custard may be flavored with orange and vanilla4 ,maple ,syrup ,sauce ,boil cup maple syrup with cup water 7or if syrup is thin1 cup syrup and no water7 until it threads4 ,add gradually1 beating1 the stiffly-beaten whites of #b eggs and cup cream4 ,for some desserts1 add #a teaspn4 lemon juice4 ,maple ,sugar ,sauce lb4 of grated maple sugar1 #a cup milk or thin cream1 salt4 ,simmer together a few minutes1 stirring often4 ,molasses ,sauces ,cream--#a cup molasses1 cup cream4 ,whip cream1 heat molasses and pour over it1 beating4 ,serve at once4 ,butter--#a cup molasses1 cup butter1 boil #e m4 ,lemon ,juice-- #a cup molasses #a tablespn4 lemon juice #a tablespn4 butter salt ,boil #aj m4 ,molasses sauces are nice with rice1 bread and puff omelets and steamed or cottage puddings4 ,plain ,pudding ,sauce ,rub to a cream cup butter 7#a tablespn4 would do7 and #a cup brown or granulated sugar2 add #a tablespn4 flour1 pour on gradually #a cup boiling water2 boil #e m41 stirring2 flavor with vanilla1 or add #a tablespn4 lemon juice4 ,rose ,sauce ,boil to a thin syrup #a pt4 of water and #a cup of sugar1 add a very little salt1 a trifle of red fruit color and #a-c drops of extract of rose with or without #a or #b tablespns4 of lemon juice4 ,serve with snow pudding or blanc mange4 ,for ,red ,sauce1 slice a rich red beet into the water1 let stand #ae-bj m4 in a hot place without boiling1 strain1 add sugar and at the last1 lemon or vanilla flavoring or both1 with lemon juice4 ,,vegetable ,,gelatine ,in the seaweed1 ,agar ,agar1 which comes from the rocky coasts of the ,east ,india islands1 we have a most delightful vegetable gelatine4 ,besides being clean and pure and sweet1 it is inexpensive4 ,an ounce of ,agar ,agar will solidify from two to four times as much liquid as an ounce of animal gelatine4 ,the method of its use is very simple4 ,directions ,pour water that feels quite hot to the finger over the gelatine and let it stand covered in a warm place for an hour or longer4 ,when ready to use1 drain and to the hot water drained off add sufficient boiling water to make #d cups 7#a qt47 for each ounce of gelatine4 ,pour over gelatine and cook 7taking care that it does not boil over7 in covered vessel until clear1 which will be in not over #b or three minutes if the gelatine was well soaked4 ,for fruit juices and nearly all liquids1 #a oz4 is sufficient for #af cups 7#d qts471 including the water in which it was boiled4 ,the exceptions will be noted in the recipes4 ,this proportion makes that delicate1 quaking jelly always so desirable4 ,in warm weather a little more gelatine may be required1 and the proportions vary slightly with different qualities of gelatine4 ,secrets of ,success ,keep cooked gelatine warm by setting dish in hot water 7may be cooked in inner cup of double boiler1 then set into outer boiler7 until ready to use4 ,leave molds quite wet4 ,set in cold room or on ice or in ice water4 ,when cold surroundings are not obtainable1 use a smaller proportion of liquid4 ,do not unmold until just before serving time4 ,if for any reason gelatine becomes solidified or partly so after boiling1 before molding1 boil it up again as nothing less than boiling heat will make it smooth4 ,when the gelatine is to be cooked in stock or milk1 do not have water for soaking quite so hot4 ,unless a very transparent jelly is desired1 straining after cooking is unnecessary with a good quality of gelatine4 ,the very cheapest quality may require several strainings but ,i question the economy of its use4 ,strain1 if at all1 through a double thickness of cheese cloth 7wrung out of hot water7 into a hot vessel4 ,pour cooked gelatine into liquid all at once1 stir just enough to mix well1 and turn immediately into molds4 ,do not stir while cooling4 ,for freezing1 use - less of gelatine and more of sugar in recipes4 ,to unmold jelly1 run a thin bladed knife around the edge carefully1 when necessary2 turn the dish on which it is to be served over it and invert quickly2 shake gently4 ,if the mold was not drained too much1 there will be no necessity for using a warm1 wet cloth or warm water to loosen jelly4 ,use jellies with fresh pineapple the day they are prepared4 ,when whipped cream is used1 add all or a part of the sugar to it before mixing it with the other ingredients4 ,the whites of the eggs must be beaten with all or nearly all of the sugar of the recipe to combine well4 ,if directions are followed carefully1 vegetable gelatine desserts will be found among the easiest to prepare1 as well as very delightful4 ,the recipes are all for ,agar ,agar or gelatine in bulk4 ,in each recipe1 the quantity of water in which the gelatine is to be cooked immediately follows it4 ,fruit ,jellies ,the simplest and most desirable of gelatine desserts are the molds made of fruit juices1 either of one variety alone1 or of harmonious combinations such as red raspberry and currant1 strawberry and currant1 strawberry and pineapple1 and grape and peach 7 grape and peach74 ,cherry1 cranberry1 gooseberry1 apricot and orange are among the many juices suitable for jellies4 ,the fruit itself cut fine may sometimes be used in connection with the juice1 pineapple especially4 ,the addition of lemon juice gives character to nearly all fruits4 ,add water and sugar to make not too rich4 ,jellies may be served plain1 with fruit juices1 or with whipped cream or custard2 or with egg or whipped cream sauce4 ,when obtainable1 the fruit and leaves of the fruit used in the jelly make suitable decorations4 ,proportions-- oz4 gelatine #a cup water #c cups fruit juice ,the water is that in which the gelatine is to be cooked4 ,prepare the juice1 cook the gelatine 7after soaking7 and pour it1 all at once1 into the juice4 ,stir just enough to mix well and pour into molds4 ,this quantity will make about #ab good sized individual molds4 ,delicate ,lemon ,jelly oz4 gelatine #a cup water cup lemon juice large cup sugar #b cups water ,fruit and ,mint ,jelly ,make delicate lemon jelly with #a cup of sugar4 ,pour some of it into the bottom of a mold1 keeping the remainder hot4 ,when cold1 but hardly beginning to set1 drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint4 ,cover with more jelly4 ,next1 place a layer of slices of red skinned apples around the edge with another sprinkling of mint4 ,have the next layer of green skinned apples1 and finally cover with jelly4 ,follow general directions for cooling and unmolding4 ,other fruits may be used4 ,beets in ,jelly ,layers of sliced or diced boiled red beets may be molded with lemon jelly with pleasing effect4 ,orange ,jelly oz4 gelatine #a cup water cup lemon juice #a cup orange juice #a cup water flavored with rind of orange - cup of sugar ,heat sugar and water together until sugar is dissolved4 ,the orange pulp need not be strained out of the juice4 ,orange or ,lemon ,jelly with ,strawberries ,press ripe whole1 or pieces of strawberries into jelly quickly when just cold and beginning to set slightly4 ,serve with whipped cream garnished with slices of berries4 ,red raspberries may be used instead of strawberries4 ,jelly in ,orange ,cups ,orange jelly with or without fruit may be molded in cups the size of orange cups1 transferred to them at serving time and finished with a meringue or a fluff or with whipped cream4 ,wedding ,breakfast ,salad oz4 gelatine cup water cup pineapple juice cup lemon juice cup water -#a cup sugar #b small oranges #b-c bananas #a cup very dry shredded pineapple ,heat the sugar and water together1 remove from fire1 add the lemon and pineapple juice and gelatine2 then the fruit which has been cut into small pieces4 ,put into molds and set on ice4 ,use the day it is made4 ,serve plain or with whipped cream4 ,i once saw this salad served with two orange cups tied together with baby ribbon the color of the bride's dress1 having the whipped cream piled in one cup and the jelly cut into cubes in the other4 ,of course the jelly should be cut just before serving4 ,red ,jelly with ,fruit oz4 gelatine #a cup water scant #c cups cranberry juice -#a cup sugar #d-f drops lemon extract ,stew berries in an equal quantity of water and strain for juice4 ,pour half of liquid into mold4 ,let it set slightly1 keeping the remaining half hot4 ,cover with shredded or cut fruit 7oranges1 bananas1 pineapple1 well drained canned pears or peaches7 and pour remainder of liquid over4 ,allow jelly to become very firm4 ,serve with garnish of whipped cream or rich meringue flavored with lemon or rose4 ,dark red cherry and lemon juice make a most delightful jelly without the flavorings4 ,orange ,garnish for ,salad or ,cold ,entre ,cut a small hole in one end of as many oranges as desired4 ,carefully scoop out the pulp1 leaving the rinds whole4 ,soak in cold water an hour or more4 ,drain and wipe dry on the inside1 then leave in cold place until well dried4 ,make a jelly in the proportion of-- oz4 gelatine #a cup water #a cup cranberry juice #e tablespns4 lemon juice cup sugar 7or the same quantity of liquid1 using cherry and lemon juice7 ,when nearly cold1 carefully fill cups1 harden1 and at serving time cut the oranges in sixths or eighths1 rind and all4 ,orange1 lemon and other fruit jellies may be used by taking only #a cup of liquid besides the water in the gelatine4 ,apple ,sauce ,molds--very nice oz4 gelatine #a cup water #d cups pulp of steamed apples #b-c tablespns4 lemon juice #a tablespn4 sugar ,serve with egg sauce1 custard or whipped cream1 or with blueberry or grape juice4 ,orange ,cream oz4 gelatine #a cup water tablespn4 lemon juice with orange juice to make of a cup #b-c tablespns4 sugar cup cream1 plain or whipped ,add lemon and orange juice to cooked gelatine1 and sugar to cream1 then pour gelatine into cream1 mixing carefully if cream is whipped4 ,mold4 ,pineapple may be used the same1 or pineapple and orange juice4 ,prune ,cream ,mold oz4 gelatine #a cup water pulp of lb4 7#bd medium sized7 prunes with water enough to make #b-b cups teaspn4 vanilla #a cup cream1 whipped #b tablespns4 sugar ,pineapple ,sponge oz4 gelatine #a cup water #a cup cream1 plain teaspn4 vanilla #b teaspns4 lemon juice in cup1 pineapple juice to fill the cup whites of #d eggs cup sugar #a tablespn4 lemon juice ,beat whites of eggs stiff1 add sugar and beat1 chop in the lemon juice1 then the cream and the pineapple juice1 carefully1 and lastly add the gelatine1 not too warm1 and put at once into molds4 ,some of the fruit cut fine may be used with the juice4 ,lemon ,snow oz4 gelatine #a cup water cup lemon juice #a cup water whites of #c eggs #a cup sugar ,beat whites of eggs stiff1 add the sugar1 beating well1 then the lemon juice and water1 slowly1 chopping in lightly1 then add the gelatine1 not very warm4 ,may serve with border of grated or shredded pineapple4 ,make pineapple1 gooseberry1 grape and other fruit snows in the same way4 ,sponge ,pudding oz4 gelatine #a cup water yolks #d eggs #d tablespns4 7 cup7 lemon juice #e tablespns4 sugar whites #d eggs #f tablespns4 sugar ,beat yolks of eggs in inner cup of double boiler and pour slowly over them the lemon juice and #e tablespns4 of sugar1 hot1 not boiling2 cook like custard1 cool2 chop into whites of eggs which have been stiffly beaten with the #f tablespns4 of sugar1 and add the gelatine1 not very warm4 ,serve with unflavored1 whipped cream or with grape juice4 ,illustration3 ,,wedding ,,breakfast ,,salad1 ,p4 #cch ,,gelatine ,,blanc ,,mange1 ,p4 #cda ,illustration3 ,,orange ,,mint ,,salad1 ,p4 #bia ,,apple ,,and ,,pineapple ,,salad1 ,p4 #bij ,gelatine ,blanc ,mange oz4 gelatine #d cups rich milk #c-d tablespns4 sugar #a teaspn4 vanilla ,soak gelatine in warm water1 drain and cook in part of the milk in the inner cup of a double boiler 7let stand in the outer boiler until well heated1 then boil carefully over the fire74 ,when the gelatine is dissolved1 remove from the fire1 add sugar1 then the cold milk and lastly1 the vanilla4 ,mold4 ,serve with cream or any desired sauce4 ,cocoanut ,blanc ,mange ,flavor milk with cocoanut and proceed as in gelatine blanc mange4 ,serve with rich blueberry juice1 or with cream or custard4 ,rice ,charlotte oz4 gelatine cup water cup rice #a cup milk #b-b tablespns4 sugar cup cream flavoring ,after boiling rice in salted water #bj m4 to hr4 drain and cook in milk in double boiler #a hr4 ,add water to that drained from the rice to make cup1 which add with sugar1 flavoring and gelatine to rice when partly cooled4 ,lastly1 mix whipped cream in lightly and mold4 ,serve alone or with cream1 plain or whipped1 with orange egg cream sauce or fruit sauce and halves of nuts4 ,when serving with fruit sauces omit flavorings4 ,if desired richer1 #a cup only of milk may be used for cooking rice1 and #a cup cream1 whipped1 added4 ,a garnish of small molds of orange or other fruit jelly around the charlotte is very pretty4 ,whipped ,cream ,jelly--,miss ,hughes oz4 gelatine #a cup water #a cup cream - cup sugar ,whip cream1 not too much1 add sugar1 then gelatine4 ,tint delicately with pink or green when desired1 and flavor with vanilla or rose or both or with orange and vanilla sometimes2 but as a rule1 it is preferred without flavoring4 ,may be served with cake or wafers and berries4 ,maple ,cream oz4 gelatine #a cup water #a cup maple syrup #a cup cream ,add syrup to gelatine1 then both to whipped cream4 ,mold and serve with wafers4 ,jellied ,caf au ,lait oz4 gelatine #a cup water #b cups milk in which #a-b tablespns4 of cereal coffee have been steeped ,serve with plain or whipped sweetened cream1 flavored with vanilla if desired4 ,coffee ,bavarian oz4 gelatine #a cup water #c cups strong cereal coffee #a cup milk cup sugar #d eggs -#a teaspn4 vanilla ,strain coffee through cloth1 mix with milk1 sugar and eggs2 cook like custard4 ,cool partly before adding vanilla2 add gelatine and mold4 ,serve with unsweetened cream with cake or wafers4 ,coffee ,bavarian and ,blanc ,mange or ,jellied ,custard ,may be molded in layers and served with a sweetened and vanilla flavored meringue or with whipped cream in roses4 ,jellied ,custard oz4 gelatine #a cup water #c cups rich milk #b eggs #d-f tablespns4 sugar ,cook custard1 flavor if desired1 add gelatine1 mold4 ,serve with blueberry1 grape or any suitable fruit juice1 or with unsweetened cream1 plain or whipped4 ,or1 cook milk and yolks of eggs together1 cool1 add gelatine1 and pour into whites beaten with sugar1 chopping quickly together4 ,or1 use cup cream1 whipped1 instead of whites of eggs and #b cups of milk only4 ,jellied ,custard with ,meringue oz4 gelatine #a cup water #c cups rich milk #d yolks of eggs #d-f tablespns4 sugar flavoring ,cook custard and cool2 add vanilla and gelatine1 mold4 ,just before serving1 beat the whites of the eggs to a stiff froth with #b or #c tablespns4 of sugar 7powdered preferable74 ,add #a-b tablespns4 lemon juice1 and heap by spoonfuls around the base of the mold4 ,serve at once4 ,if preferred1 #a cup of milk may be used to cook the gelatine in after soaking1 instead of water4 ,marshmallow ,pudding oz4 gelatine #a cup water whites #c eggs - cup sugar teaspn4 vanilla ,beat whites of eggs very stiff1 add sugar gradually1 beating1 then vanilla1 lastly the warm gelatine1 chopping in quickly4 ,mold in shallow pan4 ,just before serving unmold and with hot1 dry knife cut into cubes4 ,serve with cream1 custard or fruit juice or use as garnish for other dishes4 ,cream of ,tomato and ,carrot ,jelly oz4 gelatine #c cups rich milk #a cup strained tomato #b teaspns4 salt #b level teaspns4 sugar cup carrot ,soak gelatine in warm water1 drain1 cook in milk2 add the tomato1 sugar and salt with cooked carrot which has been rubbed through a fine colander1 mold4 ,serve garnished with spinach or chervil as a cold entre1 with nuts and wafers4 ,or1 mold in small molds and use as a garnish for other dishes4 ,may flavor milk with onion or onion and garlic1 straining them out after cooking gelatine4 ,tomato ,jelly oz4 gelatine #a cup water #b tablespns4 lemon juice with strained tomato to make #c cups #a-a tablespn4 sugar #c tablespns4 chopped onion teaspn4 celery seed1 crushed1 or cup dried celery tops1 or #a teaspn4 celery salt #b-b teaspns4 salt #a tablespn4 chopped parsley ,simmer all ingredients 7except gelatine and parsley7 together for #bj m41 strain1 add parsley and cooked gelatine and pour into mold4 ,individual molds may be served on lettuce1 spinach or endive with or without improved mayonnaise dressing4 ,tomato ,aspic oz4 gelatine #a cup water #c cups tomato juice #a tablespn4 sugar #b tablespns4 lemon juice -#a tablespn4 salt teaspn4 celery salt1 tied in bit of muslin ,drain juice from stewed tomatoes without pressing the pulp through2 add other ingredients4 ,simmer all together #aj-ae m42 strain1 add water to make #c cups1 mix with cooked gelatine and mold4 ,green peas1 sprays of parsley1 sliced celery1 or trumese or nutmese in dice 7singly or in combinations7 may be put in with jelly1 in layers1 the same as fruit1 in fruit and mint jelly4 ,serve garnished as a cold entre for luncheon or for supper or for one course at dinner4 ,mold in small molds sometimes and use as a garnish4 ,aspic--,light oz4 gelatine #a cup water #b-c cups light stock 7tinted green if desired7 ,if preferred pour hot stock over #b yolks of eggs and cook and add to gelatine4 ,may be molded in small molds for garnishing4 ,a mold of jellied bouillon or stock surrounded with halves of nuts or delicate wafers or both1 may be served in place of soup4 ,bouillon for ,jelly #a-b level tablespns4 raw nut butter cup chopped onion #a cup strained tomato #b level tablespns4 browned flour #b-c cloves of garlic crushed #a level tablespn4 salt water ,mix browned flour1 salt1 nut butter and tomato1 add water1 onion and garlic4 ,cook -#a hour and strain4 ,add water for #c pts4 ,if cleared 7p4 #gg71 there will be #a qt4 only4 ,use in proportion of #d cups to the oz4 of gelatine4 ,light ,stock for ,jelly cup raw nut butter #a cup chopped onion #a level tablespn4 celery seed or salt level teaspn4 sage #b-b bay leaves #a level tablespn4 salt level teaspn4 thyme water ,simmer -#a hour1 strain and clear 7p4 #gg74 #c-d cups after clearing4 ,use in proportion of #c cups to the oz4 of gelatine4 ,dark ,stock for ,jelly cup raw nut butter or meal #a cup chopped onion #c cloves of garlic crushed cup strained tomato #a level teaspn4 celery salt level teaspn4 sage - level teaspn4 thyme #a level tablespn4 salt #a level tablespn4 browned flour water ,mix dry ingredients1 add tomato with nut butter which has been stirred smooth with water1 then onion1 garlic and water4 ,cook -#a hour2 strain and add water for #c pts4 ,this may be used uncleared1 but if cleared 7p4 #gg7 there will be #a qt4 only4 ,use in proportion of #d cups to the oz4 of gelatine4 ,aspic for ,garnishing oz4 gelatine #a cup water #b tablespns4 lemon juice cleared bouillon with it to make #a cup ,pour into shallow mold to desired depth4 ,unmold and cut with hot dry knife into dice or fancy shapes just before serving4 ,jellied ,broth--,dark oz4 gelatine #a cup water #a qt4 dark stock1 uncleared ,mold in small cups and serve in soup plates or on small plates1 surrounded with soup crackers and halves of nuts with fringed celery4 ,gelatine of ,trumese ,cut trumese 7some nutmese also if wished7 into - in4 dice4 ,mold with light aspic1 using sprays of parsley and small button mushrooms if wished4 ,may serve on a bed of green1 with improved mayonnaise roses4 ,jellied ,cream ,trumese 7,salad if ,desired7 oz4 gelatine #a cup broth--light stock without celery and bay leaves - cup cream #d-e oz41 7#i tablespns4---#a cup7 trumese salt if necessary ,add minced trumese to gelatine cooked in broth and when partly cooled1 chop into whipped cream4 ,mold in large or small molds4 ,mold may be garnished with celery tops and served with wafers and stalks of celery1 or garnished with fringed celery or ripe olives and parsley1 the celery or olives with wafers to be served with mold4 ,or1 the one or individual molds may be served with improved or cream mayonnaise dressing with ripe olives or celery and wafers4 ,the ,medical ,use of ,agar ,agar ,quite recently the use of agar agar as a remedy for constipation has been discovered4 8,life and ,health0 says3 8,agar ,agar1 a vegetable gelatine prepared from ,east ,indian seaweeds1 has been given an official recommendation by the ,council of ,pharmacy as a remedy for constipation40 ,one physician suggests cutting it into small pieces and eating it with cream as a porridge4 ,it may also be served with fruit juices and other liquids4 ,the liquid should be poured over it a few minutes before serving1 to moisten it sufficiently for mastication4 ,a druggist said1 however1 that it might be chewed dry4 ,,pies ,pies are not necessarily unwholesome articles of diet4 ,they may be just good rich unleavened bread and fruit4 ,perhaps the greatest objection to pies occasionally1 is the length of time it takes to make them1 for paste that will make a tender crust cannot be rolled out in a hurry4 ,it is better to have something else for dessert when one has not time to make a good pie4 ,suggestions ,always use pastry flour 7winter wheat7 for pie crust4 ,bread flour requires more shortening1 creeps together when rolled and does not make a nice1 tender crust when you have done your best with it4 ,always use pastry 7never bread7 flour for thickening cream or lemon pies4 ,if cream pies are not to be used the day they are baked less flour will be required4 ,lemon pies should be used the day they are baked4 ,apple and all fruit pies require a little flour in the filling1 for the flavor as well as to absorb the juice4 ,a little salt develops the flavors of fruits4 ,mix the flour1 sugar and salt together and put enough of it over the under crust to cover it well in order to prevent the crust from soaking and to allow the sugar to cook up through the fruit4 ,berry pies may have most of the sugar mixture stirred with them before putting into the crust4 ,a little browned flour may sometimes be added to the mixture for apple pies4 ,do not peel rhubarb for pies4 ,to keep the juice from running out1 wet strips of pliable cloth #b or #c in4 wide 7bias better7 and wrap around the edge of pies where the crusts join1 so that half is on the top crust and half under the edge1 and press close all around4 ,milk or hot or cold water may be used2 leave the strips quite wet2 remove from pies while hot2 they may be used several times4 ,another method is to make a small opening in the upper crust and insert a little roll of paper1 like a chimney1 to allow the steam to escape4 ,it is a good plan1 also1 to put the upper crust on to the pie as loose as possible2 lift it and make wrinkles in it all around1 back from the edge of the pie1 before pressing the two crusts together2 this will keep the steam and juice in the pie instead of forcing them out4 ,one way to make the edges stay together is to wet the edge of the lower crust and sprinkle flour over it 7shaking off what does not adhere7 just before filling and putting on the upper crust4 ,if with all your care the juice begins to run out1 either at the edge or through the openings in the crust1 remove the pie at once from the oven and let it stand on the hearth or table until it stops boiling4 7,if necessary1 put a little dry flour in the space74 ,return to the oven and by slow cooking it may not run out again2 if it does1 take it out again1 but do not leave it out until the fruit is perfectly cooked4 ,it would be too bad to waste all the labor of making a pie by serving it underdone4 ,make pies without under crust when preferred4 ,put a strip of paste around the edge of a shallow pudding dish or deep pie pan1 fill dish with prepared fruit1 sugar and flour1 cover with a lid of paste1 press on to the strip and bake4 ,fillings of squash1 pumpkin or sweet potato pies may be baked on pie pans1 in custard cups or in pudding dishes1 without a crust1 and with or without a meringue4 ,serve fruit pies the day they are baked4 ,those that are unavoidably left over1 put into the oven and just heat through before serving1 to make like fresh pies4 ,apple pies may be put together at night1 kept in the ice box and baked the next morning4 ,for custard or other deep pies1 cut the crust with the shears about inch larger than the pan1 moisten the under side of the edge slightly and pinch it up with floured thumb and finger so that it will stand up above the edge of the pan4 ,the crust may be pinched up before trimming and cut around the edge of the pan with a knife4 ,it is a good plan to set the prepared crust in the ice box long enough to become firm before filling4 ,crust may be put on to several pans when making pies one day and baked when desired4 ,several crusts can be baked at a time1 then just heated before using4 ,to bake before filling without blistering1 put pastry on to one pan1 set another of the same size into it and bake between the two4 ,another way is to cover the pastry with paraffine paper and fill to the depth of in4 with flour4 ,the partially browned flour may be used in soups and gravies afterwards4 ,fill pastry-lined patty pans with raw rice1 cover with an upper crust and bake when baked patty cases are desired4 ,the rice will not be injured and the crusts will keep their shape4 ,sometimes with two-crust pies1 sprinkle sugar over the top of the crust when done and leave in the oven for two minutes4 ,lattice work of strips of crust put on in diamonds or squares makes an attractive finish for such lemon and orange pies as will hold the strips up1 as well as for cranberry and mince pies4 ,beat whites of eggs for meringue with woven wire spoon or silver fork until stiff2 add -#a tablespn4 of sugar to each white and beat till very stiff1 add flavoring1 pile in rocky form on to hot pie1 bringing meringue well out over the crust2 brown delicately on top grate of moderate oven4 ,as soon as the tips are tinted the meringue is done4 ,overbaking makes it tough and causes it to draw away from the edges4 ,having the pie hot when the meringue is put on helps to cook it more evenly and keeps it from becoming watery next to the pie4 ,when but one white is to be used for a meringue1 do not beat it quite so stiff and use a little more sugar so that it will spread over the top of the pie well4 ,tiny dots of beaten jelly may be placed with a pastry tube in the depressions of the meringue of lemon pies1 after baking4 ,in cutting pies with a meringue1 cut just through the meringue first with a thin bladed knife dipped in cold water2 afterwards cut to the bottom4 ,pies should always be left so that a current of air will pass under them while cooling to keep the crust from soaking4 ,pastry for one ,large ,pie #b cups flour1 salt large cup of cooking oil #a-a teaspn4 lemon juice ice water ,have all ingredients as nearly ice cold as possible4 ,dip the flour lightly into the cup with a spoon1 do not shake it down4 ,mix salt with flour2 pour oil over and chop it in with a spoon2 do not mix much4 ,put the lemon juice in a cup1 add water to make of a cup1 and pour over the flour and oil mixture1 adding enough more water to make a rather soft dough2 chop all together with a spoon1 press into a mass without kneading1 roll out without mixing on a well floured board1 with a well floured rolling pin4 ,a little more oil will be required when lemon juice is not used4 ,nut or olive oil may be substituted for cooking oil1 with a slightly smaller proportion of olive oil4 ,olive oil does not1 of course1 harmonize as well in flavor with all fillings as the others4 farina may be used in crust1 with less shortening4 ,in mixing crust for several pies at once1 not quite so large a quantity will be required for each4 ,keep crust that is left each time well covered in a cool place and when making pies again1 chop or grind it and mix it with the flour before adding the oil4 ,it will make the new crust more flaky4 8,pie ,flakes0 ,mix flour1 salt and oil for a quantity of pies4 ,put into a large1 close covered jar 7or tin pail lined with waxed paper7 and set in cold place4 ,to make a pie1 take out about #b cupfuls1 add water and mix and roll as usual4 ,hot ,water ,crust ,mix together equal quantities of oil and boiling water and pour over flour which has been mixed with salt4 ,this crust rolls out more easily than ice water crust but is not as tender and flaky4 ,a slightly larger proportion of oil may be used1 but if too rich1 the crust cannot be handled at all4 ,cream ,pastry ,mix flour and salt and pour enough thick sweet or sour cream over to roll out well4 ,the thicker the cream1 the better the crust will be4 ,sour cream makes more crisp and tender crust than sweet and has not the least sour taste when baked4 ,butter ,crust ,rub together cup 7 lb47 butter and #b cups 7 lb47 flour2 wet with ice water to make of a rollable consistency1 press into a mass and set in the ice box4 ,when thoroughly chilled1 roll - inch thick2 spread with butter1 sprinkle lightly with flour1 roll up1 cut across the roll and roll pieces out thin for the pie4 ,butter pastry is not tender even when much pains is taken with it and the flavor is not agreeable4 ,bread ,pie ,crust #d slices small loaf of bread boiling milk1 salt #f tablespns4 oil #b-b cups flour ,dip slices of bread in boiling milk1 cool1 add oil1 salt1 and flour to roll4 ,this makes two under crusts4 ,nut ,meal ,crust #b cups flour #a cup home made peanut meal salt cream ,mix flour1 meal and salt1 pour enough moderately rich cream over to make a paste to roll out4 ,a little oil may be added to the meal and flour1 and water used in place of cream4 ,granella ,crust ,for one good sized pie take about cup of granella 7less if fine1 more if coarse1 but it is better not to be too coarse nor too very fine74 ,mix a little salt with it and pour over it quickly1 enough rich milk or thin cream to moisten it slightly1 about cup1 perhaps4 7,if too moist1 the crust will be soggy47 ,turn immediately on to the pan and spread and press it evenly with a spoon over the bottom and sides1 dipping the spoon often into cold water4 ,a teaspoon is best for the sides1 and holding the forefinger of the left hand above the edge of the pan as you are pressing with the spoon makes the edge of the crust firmer and smoother4 ,do not let the crust come over the edge of the pan1 because only that part which adheres to the filling will come out with the pieces of pie when served2 the remainder will drop off and be wasted4 ,for that reason the crust should be just as thin as it is possible to pat it out on the pan4 ,be careful to make the crust in the angle between the bottom and sides of the pan no thicker than in any other part4 ,the novice usually fills that in rounding4 ,a positive pressure of the teaspoon in pressing the paste up on the edge of the pan will remove the extra portion there4 ,in baking these crusts before filling1 watch them that they do not get too brown1 and handle them carefully4 ,i have been thus explicit because this is of all pie pastes the most important hygienically and in point of time4 ,it is very quickly and easily made1 in fact1 it must be made quickly4 ,if the crust stands long after the liquid is added1 it does not spread well4 ,in making a large number of pies1 mix each crust separately2 you will save time4 ,zwieback crumbs may be used instead of granella and almond or cocoanut cream in place of dairy4 ,the cream must be thin or the crust will not spread well4 ,granella ,crust ,no4 #b ,allow scant cup of granella to each pie4 ,measure up the quantity required4 ,mix the salt with it and pour oil over in the proportion of tablespn4 of oil to each pie4 7 tablespn4 melted butter may be used and no salt47 ,rub all well together with the hands1 take out enough for each pie at a time1 wet with cold water and proceed as in the preceding recipe4 ,this mixture will need to be quite wet to spread4 ,zwieback crumbs may be used for this also4 ,fillings for ,granella ,pies ,the pulp of stewed prunes1 peaches1 apricots or dried apples1 or other not too juicy materials1 with or without a meringue or whipped cream1 or a sprinkling of dry granella on the top4 ,cooked fillings of cream or lemon pies are delightful in the baked crusts4 ,if you have not a pie knife1 use two broad flat knives in serving a pie with granella crust4 ,apple ,pie #e or #f medium sized1 tart1 juicy apples teaspn4 salt - cup sugar #a tablespn4 flour crust ,prepare apples according to directions for apple sauce1 p4 #dg1 cut the quarters in two if large1 then in halves crosswise4 ,this will give irregular shaped pieces which when placed in the crust will allow spaces for the steam to come in contact with the fruit and cook it more quickly and thoroughly than when packed in slices4 ,mix the sugar1 flour and salt for each pie in a bowl by itself4 ,when the bottom crust is on the pan1 spread about half the sugar mixture over it1 put in a generous quantity of apples so that when baked the pie will be level1 not depressed1 and sprinkle the remainder of the mixture over1 taking pains to have a little more at the edges because of not having any underneath there4 ,it is very disappointing to find the last mouthfuls of pie near the crust less sweet than the first from the center4 ,be sure that the edge of the under crust is moistened1 lay on the upper crust as directed1 press the edges down well1 trim off the extra crust 7unless you fold it under the bottom crust71 and with the thumb and forefinger press the edges well together4 ,make incisions in the crust with a sharp pointed knife for the steam to escape1 bind the edges with strips of cloth and bake in a moderate oven1 turning occasionally1 for -#a hour4 ,to be sure that the apples are tender try them with a broom splint through the spaces in the crust4 ,brown sugar or molasses may be used to sweeten apple pies once in a while as some people are very fond of those sweets4 ,the nice dried greening apples that we get sometimes may be soaked over night and used the same as fresh apples4 ,other ,fruit ,pies ,apple and ,elder-berry--#a pt4 apple prepared as for apple pie1 #a pt4 elder-berries1 cup sugar1 #a tablespn4 flour1 #b teaspns4 lemon juice1 salt4 ,lemon juice may be omitted4 ,a smaller proportion of elder-berries maybe used and the pie still be delicious4 ,dutch ,apple--,fill a buttered pie plate with apples without sugar1 dot with bits of butter1 cover with a rather thick crust and bake4 ,invert on dessert plate1 sprinkle with sugar 7mixed with coriander if liked7 and serve hot4 ,phoebe's1 ,delicious--,nearly fill the crust with dry1 nicely seasoned1 fresh apple sauce2 cover with a inch layer of raspberry jam which has been beaten so as to spread well2 bake4 ,the jam may be put on after the pie is baked1 or both apple and jam may be put into a baked crust4 ,the pie may have a meringue1 but ,phoebe's didn't4--,it may also be baked with two crusts4 ,rhubarb and ,apple--#a qt4 rhubarb1 - cup thick1 slightly sweetened1 strained apple sauce1 #a cup sugar1 #b tablespns4 flour1 teaspn4 salt4 ,mix apple sauce with rhubarb and proceed as in apple pie4 ,blueberry--,scant #a qt4 berries1 #a tablespn4 flour1 teaspn4 salt4 ,a little water if berries are dry4 ,mock ,cherry--#a cup cranberries1 cup seeded raisins1 cup sugar1 #a tablespn4 flour1 a pinch of salt1 #a cup boiling water4 ,mix sugar1 flour and salt2 pour boiling water over and boil up4 ,cut cranberries in halves and raisins in small pieces with the shears and add to syrup4 #b crusts4 ,cranberry and ,raisin--#a cup ground cranberries 7#b cups before grinding71 #a cup ground raisins 7#a cup before grinding71 #a cup sugar1 #a tablespn4 flour1 #a cup water1 salt4 ,mix sugar1 flour and salt2 pour boiling water over1 stirring1 boil up1 add cranberries and raisins4 #b crusts1 or strips of pastry across top4 ,cranberry--#a lb4 7#d cups7 whole berries1 #a cup sugar1 #a tablespn4 flour1 - cup water1 #b crusts4 ,stewed ,cranberry--,fill crust with thick1 strained1 stewed cranberries1 sweetened4 ,put strips of crust across the top in squares or diamonds4 ,currant--#a qt4 ripe red currants1 #a cup sugar1 #c or #d tablespns4 flour1 teaspn4 salt1 #b crusts4 ,bake well4 ,black ,currant--,black currants with sugar1 flour1 salt and water make a delicious pie4 ,they should not be laid too thick in the plate4 ,a layer of thin slices of apple with the currants is good4 ,currant and ,raspberry--,about raspberries to currants1 sugar1 flour1 salt4 ,currant and ,raisin--#b cups red currants1 #a cup chopped raisins1 cup sugar1 #b tablespns4 flour1 teaspn4 salt4 ,elder-berry--,to each pint of elder-berries use #a tablespn4 lemon juice1 -#a cup sugar1 -#a tablespn4 flour1 teaspn4 salt4 ,fig--,mrs4 ,webster--#a lb4 figs1 #a cup sugar1 #c cups water1 #a-b tablespns4 lemon juice1 salt4 ,wash and grind or chop the figs1 pour the water over them warm and let stand over night2 add grated rind of the lemon with other ingredients4 #b crusts4 ,green ,gooseberry--#a qt4 berries1 #a cup sugar1 #a tablespn4 flour1 teaspn4 salt4 ,mince ,filling #c pts4 chopped tart apples #c cups 7#a lb47 seeded raisins1 chopped cup lemon juice #a cup strong cereal coffee #a cup nice-flavored dark molasses #a-b teaspns4 salt #b teaspns4 ground coriander seed ,grind raisins through medium cutter1 then the apples which have been pared1 quartered and cored2 mix all the ingredients and heat to boiling2 put into jars and seal1 or keep in cool place in stone jar4 ,add a little water if necessary when making pies and do not fill crusts too nearly full4 ,make a lattice-work top of strips of pastry sometimes1 instead of a top crust4 ,serve warm as a rule4 ,follow this recipe exactly4 ,we may use a little browned flour and water instead of the cereal coffee4 ,green ,tomato ,mince-meat #a pk4 green tomatoes #b lbs4 7#f cups7 raisins #a tablespn4 ground coriander seed #e teaspns4 salt #e-f cups brown sugar #d cups strong cereal coffee 7or #d tablespns4 sugar1 caramelized1 and water added7 #a cup lemon juice ,chop or grind the tomatoes1 drain1 measure the juice and add an equal quantity of water in its place4 ,grind the raisins rather coarse1 combine all ingredients except lemon juice1 cook #cj m41 or until done1 add lemon juice1 boil up1 put into jars and seal if intending to keep for some time4 ,crumb ,mince-meat #a cup cracker or dry bread crumbs #a cup molasses #a cup sugar cup lemon juice #a cup water teaspn4 ground coriander seed #a tablespn4 butter ,mix1 boil1 put into crusts4 ,grape juice may be used for part of the water with or without the coriander seed4 ,sour ,cream ,mince--,annie ,carter--#a cup sour cream1 #a tablespn4 flour1 #a egg1 cup sugar1 #a cup seedless raisins1 steamed2 two crusts4 ,bake just long enough to set the egg and bake the crust4 ,the crust need not be quite as rich as for fruit pies4 ,one tablespn4 of lemon juice may be used4 ,may use chopped seeded raisins or ,english currants in place of seedless raisins4 ,the sugar may be flavored with oil of lemon4 ,fresh ,peach--,put sliced ripe peaches in baked crust2 sprinkle with sugar and cover with whipped cream or an uncooked meringue4 ,serve at once4 ,cut pie before covering with cream or meringue4 ,mellow bananas may be substituted for peaches and a very delicate sprinkling of sugar used4 ,prune--,pitted stewed prunes in quarters1 flour1 salt and a little sugar4 ,do not make filling too thick as it is solid4 ,two crusts4 ,delicious4 ,prune--,thick prune pulp1 slightly sweetened or not1 one crust1 strips of pastry over top if convenient4 ,may have meringue with or without grated lemon rind1 or may be covered with whipped cream after cutting4 ,raisin--#a cup chopped raisins1 #a cup water1 cup brown sugar1 #a tablespn4 flour4 ,mix sugar and flour1 pour boiling water over1 boil up well1 add raisins1 cool1 bake between two crusts4 ,vanilla or lemon flavoring may be used4 ,raisin ,meringue--,add yolks of #b eggs to filling of raisin pie with or without #a tablespn4 of butter a moment before removing from the fire2 when heated1 add vanilla1 turn into baked crust and meringue with the #b whites of eggs4 ,milk may be used instead of water and white sugar instead of brown4 ,raisin ,lemon #a cup water - cup sugar #a level tablespn4 butter cup seeded raisins #d tablespns4 flour #c tablespns4 lemon juice and pulp grated rind of #a lemon #a egg1 salt ,mix sugar and flour1 pour boiling water over1 add butter and raisins1 cook2 when raisins look plump1 remove from fire1 add remaining ingredients and bake between #b crusts4 ,the raisins may be chopped4 ,rhubarb--#a-a qt4 rhubarb1 in in4 pieces1 #a cup sugar1 #b tablespns4 flour1 teaspn4 salt4 ,rhubarb and ,pineapple #a large pt4 rhubarb #a cup shredded pineapple #a cup sugar #b tablespns4 flour teaspn4 salt ,elizabeth's ,rhubarb--#a cup chopped rhubarb1 cup molasses1 cup chopped or ground raisins4 #b crusts4 ,rhubarb and ,strawberry #a pt4 fresh rhubarb #a rounded pt4 strawberries #a cup sugar #b tablespns4 corn starch 7or #c tablespns4 of flour7 teaspn4 salt ,canned ,rhubarb ,scant quart canned rhubarb #a cup sugar #b tablespns4 flour teaspn4 salt ,strawberry ,meringue--,put thin layer of universal crust in shallow pudding dish or deep pie pan2 when light bake2 fill with berries1 sprinkle with sugar1 and meringue with the whites of #b or #c eggs1 and #a tablespn4 sugar4 ,green ,tomato--,harriet #a qt4 sliced tomatoes #a cup sugar #c tablespns4 flour teaspn4 salt ,select tomatoes that are just going to turn1 or that may be a little white1 or that may have a trifle of red on one side1 not those that are at all ripe1 yet not very green ones4 ,make pie in pudding dish or shallow granite basin and do not have the crust come quite to the top4 ,bake very slowly1 after the first #aj m41 for #b hours4 ,the pie is not good unless baked slowly for a long time4 ,,lemon ,,pies ,lemon ,pie--,granella ,crust #d tablespns4 lemon juice #a cup sugar #a cup water #e or #f tablespns4 flour yolks #b or #c eggs teaspn4 salt ,flavor sugar with oil of lemons 7p4 #bg71 add flour1 mixing well1 and pour the perfectly boiling water over1 stirring until smooth2 boil1 add the slightly beaten yolks1 lemon juice and salt2 heat just enough to set the egg4 ,turn the filling into the baked granella crust and spread quickly around the edges so as to touch the top of the crust4 ,meringue--,whites of #b eggs1 tablespn4 lemon juice1 #b-c tablespns4 sugar4 ,beat whites with a little salt to moderately stiff froth1 add lemon juice and beat stiff2 fold in the sugar and drop by spoonfuls on the hot pie2 brown delicately on top grate of oven4 ,this filling may be used in any baked crust4 ,lemon ,cake or ,sponge ,pie #a cup sugar #c tablespns4 flour #a cup milk #b eggs salt #d tablespns4 lemon juice grated rind ,mix sugar1 salt and flour2 add milk gradually1 stirring until smooth2 pour over beaten yolks of eggs1 add lemon juice and rind and lastly1 stiffly-beaten whites of eggs4 ,bake in slow oven #cj m41 or until just done4 ,lemon ,cream ,pie1 large #b cups rich milk #a cup sugar #a cup flour grated rind of #a lemon #d tablespns4 lemon juice #b large eggs ,mix flour1 sugar and salt1 pour boiling milk over1 stirring1 boil till very thick2 add lemon juice and yolks of eggs1 stir until well mixed and eggs cooked2 spread in baked granella or pastry crust and cover with the meringue4 ,ma's ,lemon ,pie grated rind of #a lemon #c tablespns4 lemon juice #a cup thick sweet or sour cream #a cup sugar ,mix cream and sugar1 add lemon juice and rind4 ,two crusts4 ,starchless ,lemon ,pie cup sugar1 flavored yolks #d eggs whites of #b eggs #c tablespns4 lemon juice in measuring cup4 ,fill cup with water ,meringue--#b beaten whites1 -#a tablespn4 sugar4 ,lemon ,pie--,cornstarch #a cup water cup sugar #a tablespn4 butter #b tablespns4 corn starch #a cup sugar #c tablespns4 lemon juice lemon rind yolks #b or #c eggs whites #b eggs ,mix corn starch1 the cup of sugar and butter1 pour boiling water over1 cook2 remove from fire1 add the #a cup of sugar1 the lemon juice1 grated rind and beaten yolks of eggs2 bake in #a crust1 meringue with whites of eggs and sprinkle sugar over the top4 ,butter may be omitted4 ,lemon ,pie without eggs or milk -#a cup sugar #b tablespns4 corn starch #a cup hot water #b tablespns4 melted butter #c tablespns4 lemon juice grated rind of #a lemon ,mix sugar and corn starch in double boiler1 pour boiling water over and cook until thick1 add butter and beat1 then add lemon juice and grated rind4 ,two crusts4 ,mrs4 ,hance's ,lemon ,pie--,pare #a lemon thick enough to remove all the white part1 cut in thin slices and remove the seeds4 ,add #a egg and cup of sugar1 beat well and turn on gradually #a cup of cold water4 ,two crusts4 ,lemon ,pie that will keep several days #a large lemon #a egg cup sugar cup molasses salt ,grate the rind and as much of the lemon as possible1 remove seeds1 squeeze out the juice and chop pulp and skin very fine2 beat the egg1 mix all the ingredients and bake between #b crusts4 ,lemon ,pie with ,bread #b slices bread in4 thick #a cup boiling water #a level tablespn4 butter #c tablespns4 lemon juice grated rind of lemon #a scant cup sugar #b eggs ,the slices should be from a medium sized1 brick shaped loaf of bread4 ,cut off the crusts and pour boiling water over2 add butter and beat with a fork until the bread is smooth2 then combine with the rind and juice of the lemon1 the sugar and beaten yolks4 ,bake in #a crust and meringue with whites of eggs4 ,lemon ,custard ,pie #d eggs #a cup sugar #d tablespns4 lemon juice flavoring #a cup rich milk salt ,leave out #b whites of eggs and beat the remainder with sugar1 add lemon juice and flavoring1 salt and milk4 ,bake slowly until just set1 no longer4 ,meringue4 ,orange ,pie #e tablespns4 sugar #a tablespn4 butter #c eggs juice and pulp of #b oranges grated rind of #a orange juice of #a lemon grated rind of lemon ,add beaten whites last4 ,may omit butter4 ,orange ,custard ,pie rind of #a and juice of #b oranges #d eggs #d tablespns4 sugar #a pt4 rich milk ,leave out #b whites for meringue4 ,,cream ,,pies ,cream--,par excellence--#a pt4 rich milk1 cup flour laid lightly in cup1 scant cup of sugar1 #b eggs1 salt1 #a teaspn4 vanilla4 ,mix flour1 salt and sugar1 put into oiled saucepan1 pour boiling milk over1 stirring until smooth1 boil1 add yolks of eggs1 just heat1 add vanilla1 turn into baked granella or pastry crust4 ,meringue4 ,with some brands of pastry flour1 a scant measure only will be required4 ,thin slices of banana may be laid on the baked crust before the filling is put in1 for banana flavor4 ,cocoanut ,cream--,famous--,same as cream pie with cup sugar only and about cup desiccated cocoanut4 7,if cocoanut is fresh grated1 use #a cup sugar47 ,add cocoanut just before putting filling into crust1 reserving enough to sprinkle the top of the meringue before baking4 ,do not brown the meringue1 just heat it until it puffs up and possibly tints the tips of the cocoanut4 ,nut ,cream--,use chopped hickory or other nuts in place of cocoanut in ,cocoanut ,cream ,pie4 ,farina ,cream--,scant pt4 rich milk1 #a tablespn4 ,hecker's1 #a tablespn4 ,am4 ,cereal ,co's farina1 cup sugar1 #b eggs 7#c eggs enough for #b pies71 #a teaspn4 vanilla4 ,heat milk and sugar to boiling1 sift in farina and cook for -#a hour in double boiler2 add slightly beaten yolks of eggs1 just heat through1 remove from fire1 add flavoring1 turn into baked granella or pastry crust4 ,meringue4 ,thin slices of banana may be used to flavor this pie also but it is delicious with no flavoring4 ,farina may be cooked #de m4 only1 yolks and flavoring added and the filling be baked in the crust4 ,cream of ,rice #a qt4 rich milk cup rice cup sugar pinch of salt ,cook all together until thick and creamy4 ,turn into baked crust1 brown delicately over the top1 cool4 ,better the second day4 ,do not use with granella crust4 ,caramel ,cream--,steep - cup cereal coffee in milk of cream pie1 in double boiler for #ae m41 strain through #b thicknesses of cheese cloth1 add milk or cream to make #a pt4 ,finish the same as cream pie4 ,flavor with vanilla4 ,the pie may be made with not very rich milk and covered1 after cutting1 with flavored1 sweetened1 whipped cream instead of being meringued4 ,tomato ,cream--,fine #a cup very rich milk #a cup strained tomato #a cup sugar cup flour salt #b eggs vanilla ,mix sugar and flour1 pour boiling milk over1 then boiling tomato1 boil up1 add salt and yolks of eggs1 cook1 add vanilla and put in baked crust4 ,meringue4 ,use a little more flour when pie is to be eaten the day it is made4 ,my ,mother's #a pt4 thick cream - cup sugar #a tablespn4 flour #a egg ,mix and bake in #a crust2 serve in very small pieces4 ,no flavoring but that of the cream is required and no meringue is necessary as the cream gives a beautiful finish to the top of the pie4 ,parched ,corn ,cream #b cups rich milk cup parched corn meal cup sugar salt #c eggs ,soak corn meal in milk #a hour1 cook until thickened2 add salt1 and eggs beaten with sugar4 ,put into crust and bake4 ,one white may be beaten to stiff froth and stirred in last1 and if wished1 a little sugar may be sprinkled over the top4 ,cream--,sour #a egg #a tablespn4 flour cup sugar salt #a teaspn4 vanilla #a pt4 thick sour cream ,mix flour1 sugar and salt2 turn beaten egg over and stir in cream gradually2 add vanilla and turn into crust2 bake in moderate oven4 ,if preferred1 #a more egg may be used1 the white beaten to a stiff froth and stirred in last4 ,sour ,cream #b cups sour cream #b-c tablespns4 flour #a cup sugar salt #b eggs vanilla1 almond1 rose or lemon ,bring cream just to boiling and pour over sugar and flour which have been mixed together2 boil up1 add yolks of eggs1 heat to thicken but do not boil2 add flavoring1 turn into baked crust4 ,meringue with whites of eggs4 ,white ,cream whites of #c eggs #b level tablespns4 flour -#a cup sugar #a pt4 cream flavoring ,beat whites with sugar1 add other ingredients which have been mixed together2 bake in #a crust4 ,custard ,pie--#b cups rich milk1 cup sugar1 #c eggs1 salt4 ,dusting of coriander or anise1 or any suitable flavoring4 ,custard ,pie that ,makes ,its ,own ,crust--#a pt4 rich milk 7or scant #a pt4 skimmed milk and #a tablespn4 of butter71 - cup sugar1 #c eggs1 #d tablespns4 flour1 salt2 almond1 lemon or coriander flavoring4 ,mix ingredients1 stirring flour with milk and pour into an oiled pie pan4 ,bake very slowly4 ,the flour will settle to the bottom and form a delicate crust4 ,use #a more egg1 mix ingredients with #b whole eggs and #b yolks more1 then add the #b whites stiffly-beaten1 at the last4 ,this makes a more attractive pie4 ,custard ,pie ,without ,milk--#d eggs1 #c or #d tablespns4 sugar1 salt1 #a pt4 boiling water1 flavoring4 ,beat #b whole eggs and #b more yolks with sugar and salt1 pour boiling water over gradually1 stirring1 pour into crust1 dust with coriander1 bake2 meringue with whites of #b eggs4 ,vanilla1 lemon or orange flavoring may be used in the pie4 ,the whites may be beaten stiff and stirred into the filling before baking instead of adding the meringue4 ,rice ,pie #a good pint rich milk #a cup well cooked rice #b eggs #d tablespns4 sugar vanilla1 or no flavor ,dust with coriander sometimes4 ,may beat eggs separate and add whites last4 ,one crust4 ,crumb ,pie ,line the pan with crust1 put into it a large pint of rather dry bread crumbs 7cracker crumbs may be used7 and turn over them sweetened1 thin cream to fill the crust4 ,bake4 ,serve warm or cold4 ,any desired flavor may be used4 ,crumb ,pie ,no4 #b #a cup fine dry bread crumbs cup sugar #a tablespn4 flour #a egg1 #b cups milk ground coriander seed or other flavoring ,mix crumbs1 sugar and flour1 add milk to beaten egg and pour over dry ingredients1 stirring1 turn into crust1 dust with coriander1 bake in moderate oven4 ,lemon or vanilla flavoring may be used in the pie but they do not compare with the dusting of ground coriander seed4 ,buttermilk ,pie4 ,excellent #a pt4 buttermilk cup sugar scant cup flour #b eggs salt lemon and rose flavor ,mix lemon flavored sugar with flour1 heat buttermilk quickly in double boiler and pour over the mixture1 boil up well1 add yolks of eggs1 heat to cook eggs but do not boil1 add salt1 turn into baked crust1 cover with meringue flavored with rose4 ,buttermilk ,pie ,no4 #b cup sugar flavored with lemon #b eggs #b tablespns4 7 cup7 flour #a pt4 buttermilk salt ,mix1 bake in crust hour in moderate oven4 ,flavor meringue with orange4 ,sour ,milk ,pie--,mock ,lemon #b eggs #a cup sugar #a tablespn4 corn starch #b cups sour milk lemon flavor salt ,mix1 leaving out whites of eggs1 bake1 meringue4 ,sour ,milk ,pie with ,raisins #a cup chopped raisins #a cup sugar #b eggs #a cup sour milk #a tablespn4 butter flavoring if desired #b crusts ,may use juice and grated rind of #a lemon instead of butter4 ,sweet ,potato ,pie #a cup mashed sweet potato cup sugar yolks of #b eggs #b cups rich milk salt ,mix all with beaten yolks of eggs1 bake slowly1 flavor meringue of whites of eggs with vanilla4 ,squash ,pies4 ,two large #b cups squash1 not very dry #a scant cup sugar #b tablespns4 flour salt #b eggs #a qt4 rich milk #a teaspn4 vanilla a few drops of almond flavor ,mix sugar1 flour and salt and stir into squash4 ,break eggs in and beat a little1 add milk gradually1 then flavoring1 bake in moderate oven4 ,with #c cups of squash use a little less flour4 ,for variety1 flavor with lemon or vanilla only1 or with neither and stir in a little cocoanut1 sprinkling a little over the top4 ,bro4 ,cornforth's ,squash and ,sweet ,potato ,pie #b eggs1 cup sugar1 #a pt4 dry mashed squash and sweet potato 7 potato1 squash71 #a qt4 milk1 salt4 ,no other flavor4 ,lemon ,squash ,pie #a cup nice dry squash #b cups water or #b of milk -#a scant cup sugar salt teaspn4 vanilla #b tablespns4 lemon juice #a-a tablespn4 flour #c eggs #c-e drops lemon extract ,mix as usual1 reserving the lemon extract and white of #a egg for the meringue4 ,bake in moderate oven and meringue with the white of egg beaten not very stiff with #a-a tablespn4 sugar and the lemon extract4 7,a thick meringue seems out of place on a squash pie47 ,if preferred1 #a or #b of the whites may be beaten stiff1 flavored and stirred into the pie before it is baked4 - cup soup cracker crumbs may be used instead of eggs4 ,pumpkin ,pies ,suggestions--,select a dark1 rich-colored pumpkin with deep indentations and thick meat4 ,some of the small sugar pumpkins are very nice4 ,good pies cannot be made out of coarse-grained1 watery pumpkins4 ,baked pumpkin makes richer pies than stewed1 with less work4 ,to bake1 cut or saw a pumpkin into halves1 and if large1 cut into quarters2 place on a large tin and turn another over it2 bake until tender4 ,to boil1 cut in strips1 remove fibrous portion from center1 cut in pieces and put over the fire in some thick-bottomed utensil1 either copper1 re-tinned1 or iron2 add just enough water to keep it from burning and simmer slowly1 stirring often1 for several hours until the pumpkin becomes a rich brown and is well dried out4 ,rub through colander while hot4 ,pumpkin may be steamed in strips1 unpeeled1 but is not so rich4 ,the question of peeling is an open one2 many claim that the rind gives a richer flavor to the pies as well as a darker color1 while others fear it may give a strong flavor4 8,the real genuine old-fashioned golden-brown pumpkin pie our great-grandmothers prided themselves on0 is made without eggs4 ,long1 slow baking is necessary to the perfection of pumpkin pies4 ,cover crust of pies with a circle of paper if in danger of becoming too brown4 ,meringued patty pan pies or tartlets are very dainty and nice4 ,the addition of cup of date pulp 7 cup of dates steamed and rubbed through the colander7 to the filling for each pie gives a more old-fashioned flavor1 without harmful condiments4 ,pumpkin ,pies ,without ,eggs--#c pies #a qt4 rich1 dark1 dry pumpkin #c pts4 rich milk cup sugar cup molasses #a teaspn4 salt #a tablespns4 browned flour ,no4 #c or #c-f tablespns4 browned flour ,no4 #b ,bake in not too rich crust in moderate oven #a hour4 ,use #a cupful more of pumpkin if not dry1 and if necessary1 #a level tablespn4 of white flour4 ,pumpkin ,pies with ,eggs--#c very large pies #a qt4 rich dark dry pumpkin #b qts4 milk #f eggs #a-a cup sugar or cup sugar and cup molasses #a teaspn4 salt #a tablespn4 browned flour ,no4 #c or #c-f tablespns4 browned flour ,no4 #b ,beat whites and yolks of eggs separate2 bake slowly until firm in center4 ,use #a qt4 of pumpkin if not dry1 and #a qt4 only of milk4 ,may use a little less pumpkin when adding dates4 ,one ,pumpkin ,pie #a cup moderately dry pumpkin tablespn4 browned flour ,no4 #c1 or #a-b tablespns4 browned flour ,no4 #b level tablespn4 white flour cup sugar #a tablespn4 molasses level teaspn4 salt #b cups milk #a egg ,bake in moderate oven4 nice winter squash improves the pie4 ,one recipe says teaspn4 ground coriander seed4 ,some of the best pies have no added flavoring4 #a teaspn4 of butter or #a or #b tablespns4 of thick cream in the filling will give a gloss to the surface4 ,some prefer flour1 a little granella or a few zwieback crumbs to eggs1 for thickening when the pumpkin is not very thick4 ,grated ,pumpkin ,pie ,grate pumpkin without peeling4 ,if moist1 put into a piece of cheese cloth and squeeze out the water2 for each pie take3 #a cup pumpkin #b eggs #b tablespns4 molasses #a or #b tablespns4 sugar pinch of salt tablespn4 browned flour ,no4 #c or #a-b of ,no4 #b #a teaspn4 ground coriander1 or level teaspn4 ground anise seed1 or #a teaspn4 vanilla1 or no flavoring small piece of butter #b tablespns4 cracker or zwieback crumbs #a-b cups milk ,sprinkle top with cocoanut or not4 ,bake thoroughly4 ,carrot ,pie #a cup mashed cooked carrot tablespn4 browned flour ,no4 #c or #a-b tablespns4 browned flour ,no4 #b #a level tablespn4 white flour cup sugar #a tablespn4 molasses level teaspn4 salt #b cups milk #a egg dust with coriander ,or1 use #c tablespns4 only of carrot1 omit browned flour and flavor with lemon or vanilla4 ,turnip ,pie #a-b cups mashed turnip - cup brown sugar #b tablespns4 molasses #a tablespn4 melted butter #b eggs 7or #a egg and scant cup of granella7 -#a tablespn4 browned flour ,no4 #c #b teaspns4 ground coriander seed #b cups milk salt ,the turnip should be the sweet ,swedish turnip4 ,,cakes ,the fact that soda and cream of tartar are the ingredients of the best baking powders is well understood4 ,dr4 ,lillis ,wood ,starr says3 8,cream of tartar belongs to the same class with soda4 ,soda is bi-carbonate of sodium2 cream of tartar is bi-tartrate of potassium4 ,sodium1 potassium and calcium 7lime7 all belong to the same group of metals and are injurious to the tissues of our bodies40 ,dr4 ,lauretta ,kress--8,cream of tartar or ,potassium ,bi-tartrate is a gastro-intestinal irritant like soda4 ,by combining cream of tartar and soda1 we have ,rochelle salts4 ,if needed as a cathartic1 they are better given as such on an empty stomach2 then the system quickly gets rid of them4 ,if taken in food they are retained longer and become more irritating40 8,sugar when largely used is more injurious than meat40 ,cake at its best is not to be recommended1 but for those who have not yet discarded it1 we give a variety of recipes for cakes without baking powder or soda3 there are some1 also1 without eggs4 ,when a few more eggs are used in a cake than would be required with chemicals1 remember that less of the nitrogenous is necessary in other dishes3 also1 that the health of your family is of the first importance and it would be better not to give them any cake at all than that which will poison their systems4 ,suggestions ,use pastry flour for all cakes2 and since different brands even of pastry flour differ1 it is best to use the same brand when you find a good one and become accustomed to it4 ,sift flour once before measuring2 and from #c-e times for angel and other sponge cakes after measuring4 ,the best way to sift flour several times is to lay down two pieces of large letter or ,manila paper and to sift the flour first on to one and then on to the other4 ,all measurements have the sifted flour laid lightly into the cup with a spoon4 ,if the cup is shaken or knocked on the side with the spoon there will be too much flour4 ,skimmed milk and oil may be used in cakes and the cream saved for other purposes4 ,at great altitude1 more flour and less shortening and sugar will be required in cakes4 ,in recipes calling for cream of tarter1 use lemon juice in the proportion of #a tablespn4 or more to each teaspoon of cream of tartar4 ,a larger quantity of lemon juice makes the cake more tender4 #b whites of eggs are said to equal #a rounded teaspn4 of baking powder1 for lightness4 ,boil molasses or syrup before using in cakes4 ,half oil instead of all butter may be used in nearly all cakes1 and in some cases1 all oil is better4 ,use salt with oil4 ,it is usually thought important to cream butter and sugar well together1 but one professional cake-maker told me that cakes were lighter when the butter and sugar were just mixed4 ,always add a little of the flour for cakes to the creamed butter or sugar and butter1 before adding eggs1 milk or other liquids4 ,saffron is used for both color and flavor3 a very small quantity only1 is required of the imported for a deep color4 ,for variety1 thin slices of sweet prunes or dates are nice in place of other fruits in cakes4 ,round tube pans bake cake the most evenly1 ,turk's head molds being the best of all4 ,do not oil the tins1 for cakes without shortening4 ,for cakes with shortening1 oil the tins and sprinkle flour over1 shaking off all flour that is loose2 or1 line tins with well oiled paper4 ,some recommend dipping angel cake pans into cold water and filling while wet2 then the cake falls out white when cold1 leaving the crust sticking to the mold4 ,always beat whites of eggs on a platter or in a large cake bowl or 8bombe0 with a whip1 not with a revolving beater4 ,chop and fold1 never stir1 the whites into cake1 the flour also4 ,have all ingredients and utensils for sponge cake cold1 and if possible1 put it together in a cold room4 ,for sponge cakes1 follow directions for putting nut and citron cake together1 or the hot water way following sponge layer cake4 ,bake sponge cakes very slowly and evenly in an oven that bakes well from the bottom4 ,they will retain their lightness better if carefully inverted in the tin after baking and left in that position until cool4 ,bake cakes with shortening in a moderate oven4 ,cool all cakes slowly4 ,one colored cook told me that she always set her cakes on the stove hearth for a little while after taking them out of the oven4 ,of course they should be handled carefully4 ,set warm layer and other cakes on a cloth wrung out of cold water and they will quickly loosen from the pan4 ,loaf or layer cakes may be set in ice box in tins for #b hrs4 before baking4 #c or #d rose geranium leaves laid in the bottom of the tin before the batter is poured in will flavor cake with rose1 or the leaves may be laid between layers after baking1 while cooling4 ,if the loaf is one that will bear removing from the tin while warm1 lay it on some of the leaves4 ,cakes may be steamed instead of baked--sponge cakes #a hour1 fruit cakes longer4 ,one recipe for fruit cake says1 steam #d hours and bake #a hour4 ,use your judgment4 ,sponge cakes--angel and others1 are supposed to be broken apart with #b forks1 not cut4 ,if loaves of cake that are to be covered with whipped cream are cut before the cream is put on1 the cake will look smooth and nice and the pieces will come out more neatly4 ,cakes made with yeast require to be kept a little warmer than bread 7unless you keep bread too warm71 and flour1 fruit and all ingredients should be warm when added4 ,nut and ,citron ,cake #c large or #d small eggs #a scant cup granulated sugar #a tablespn4 lemon juice #a tablespn4 ice water - cup ,brazil nut1 almond1 pecan or shell-bark meal cup 7 lb47 fine chopped or ground citron #a cup pastry flour salt ,have all the ingredients as nearly ice cold as possible2 sift the sugar1 sift the flour twice and leave it in the sifter2 beat the yolks of the eggs in a cake bowl with a revolving egg-beater 7a large one if you have it71 adding sugar gradually4 ,when stiff1 add part of the water and more sugar2 beat1 add more water1 sugar and half the lemon juice1 beating1 until all the sugar is in4 ,stir into this mixture half the nut meal1 a pinch of salt and the citron4 ,rest the egg beater on a quart measure 7or some dish of the required height7 by the side of the bowl1 and let it drain into the bowl while beating the whites of the eggs4 ,it will drain much cleaner than it could be scraped1 besides saving the time4 ,beat the whites of the eggs to a moderately stiff froth1 add the remaining half tablespn4 of lemon juice and whip till dry and feathery2 let them stand a moment1 then slide onto the yolk mixture2 sprinkle part of the nut meal over them and sift on a little flour2 chop in lightly1 dipping from the bottom with a large thin spoon three times2 add more meal and flour2 chop2 continue this until the flour is all in4 ,take care not to mix too much2 the mixture must not get soft4 ,put into pan at once and bake slowly until the cake stops singing1 or does not stick to a broom splint4 ,bake #a hours1 according to the heat of the oven4 ,the fine particles of citron give an unusually delightful flavor to the cake4 ,preserved orange peel1 ground1 may be used sometimes2 or fine cut raisins or dried blueberries4 ,julia's ,birthday ,cake #b cups sugar -#a cup butter #h eggs #b cups flour flavoring ,cream butter and sugar2 add flavoring and a little of the flour1 then the beaten yolks2 beat well4 ,slide the stiffly-beaten whites on to this mixture1 sift flour over gradually and chop together as for nut and citron cake2 bake in moderate oven in #c medium sized layers2 sift a little sugar over one layer before baking1 sometimes1 to make a crust for the top4 ,if possible1 set in ice box for an hour before baking4 ,patty ,cakes ,use - cup of milk and #b-b cups of flour in preceding recipe1 and bake in patty pans4 ,cocoanut ,loaf or ,layer ,cake #b cups sugar #d level tablespns4 butter #h eggs #b cups fine grated or ground cocoanut #b teaspns4 lemon juice #a-b teaspns4 vanilla if desired #b cups flour ,put together the same as 8,julia's ,birthday ,cake10 let stand on ice for #b hours1 or bake at once in loaf or layers4 ,if baked in layers1 use ,washington pie filling with it4 ,rich ,loaf ,cake #a cup butter #a cup granulated sugar #e eggs #b-b cups flour ,cream butter1 add sugar and work very light2 add #a egg at a time and stir only until no yolk can be seen2 mix in flour1 turn into paper-lined pan and set in ice box for #b hours4 ,bake in slow oven about an hour1 or until the cake stops singing4 ,rice ,flour ,cake cup butter #b scant cups sugar #b cups rice flour #f eggs #b-c tablespns4 lemon juice with grated rind ,cream butter1 add sugar1 a little of the flour and beaten yolks with half the juice and all the rind of lemon4 ,beat whites of eggs with a little salt1 adding the remainder of the lemon juice when half beaten2 slip on to cake batter1 sift flour over gradually1 and fold all lightly together4 ,put into pan to depth of not over #b in4 ,bake in moderate oven4 ,fruit and ,nut ,cake4 ,unsurpassed #a cup sugar cup butter #a cup flour #f eggs #d cups 7#a lb47 seeded raisins #c cups 7#a lb47 currants #a cup 7 lb47 ground citron large cup blanched almonds1 ground - teaspn4 extract rose1 according to strength 7rose leaves in their season7 ,mix fruit with part of the flour1 add nuts2 cream butter with a little of the flour2 beat together the sugar and yolks of eggs until very light and add with extract to creamed butter2 beat well2 whip whites of eggs with pinch of salt to stiff froth1 add fruit and nuts to yolk mixture1 chop in beaten whites and remainder of flour2 bake in well oiled tin #a-b hrs4 in moderate and slow oven2 cover when necessary4 ,the cake may be steamed #c-d hrs4 and baked -#a hr4 ,this cake will keep a long time with care and is unusually desirable4 #c times the quantity given will make #d medium sized loaves4 ,corn ,starch ,cake #f eggs cup butter 7part oil7 #a cup sugar #a cup flour #c tablespns4 corn starch flavoring ,beat yolks with half the sugar and cream butter with the other half2 mix1 beat4 7,part of the flour and corn starch may be added to the butter and sugar47 ,beat whites of eggs stiff1 slide on to the mixture1 add flour and corn starch 7which have been sifted together7 gradually1 chopping and folding in with the whites2 bake in moderate oven4 ,two thick round layers4 ,illustration3 ,,the ,,misses ,,lisk ,,cake ,,tins ,silver ,cake #a lb4 7#b cups and #c tablespns47 sugar lb4 7#c-c cups7 flour #f oz4 7 cup soft7 butter rose flavor #a cup citron or prunes in slices whites of #ad eggs ,cream butter and sugar1 add flavoring1 beaten whites and flour1 lay slices of fruit in and on top of cake4 ,one very large square1 or two rather small round loaves4 ,scotch ,short ,bread--no eggs cup butter cup granulated or brown1 or slightly rounded cup powdered sugar #a teaspn4 caraway seed or not #b cups flour ,cream butter1 add sugar and flour mixed1 seeds also if used4 ,a little of the flour may be saved for rolling4 ,roll to about #a in4 thick1 of the shape to fit your tin2 crinkle the edges1 press them with a fork or cut with pastry jagger1 slide on to tin1 prick lightly with fork and bake in a slow oven for #a hour2 or1 roll in4 thick and bake hour only4 ,the cake is sometimes creased in squares before baking1 or the dough may be cut in round cakes and the edges crinkled4 ,the cake is better with oil and teaspn4 of salt in place of butter4 ,one cup of sugar is sometimes used with cup of butter or oil1 and again1 #a cup of butter or oil with cup of sugar1 but the cake is very nice with the proportions given4 ,by some1 brown sugar is considered most suitable4 ,german ,light ,cake #a cup butter or #a cup oil #a cup granulated sugar #b-b cups flour cup almonds1 blanched and chopped #d eggs grated orange rind ground coriander seed ,cream butter with a little flour1 add eggs1 one at a time1 beating1 add sugar 7except a little for the top71 rind and flour2 spread thin in oiled pans1 sprinkle with almonds1 coriander and sugar1 bake in moderate oven1 cut in squares while hot1 leave in pan to cool4 ,sister ,elliott's ,plain ,loaf ,cake and ,cookies cup oil #a cup sugar yolks #b eggs #d cups flour #a cup milk salt1 flavoring whites #c eggs ,cream oil and sugar1 add a little flour1 yolks of eggs1 salt and flavoring1 then milk and flour alternately2 beat well and fold in the stiff whites of eggs4 ,chill1 or bake at once thoroughly1 in #a large or #b small loaves in moderate oven that bakes well from the bottom4 ,for cookies1 use #b whites of eggs only and make dough stiff enough to roll4 ,molasses ,cake #d large eggs #c level tablespns4 butter cup molasses cup sugar1 brown or white #a teaspn4 lemon juice #a teaspn4 grated orange peel #a tablespn4 browned flour #a cup pastry flour ,beat eggs and lemon juice in bowl set in boiling water1 add sugar1 then boiling molasses1 with butter and orange peel1 and lastly the flour4 ,molasses ,sugar ,cakes #d eggs cup 7#d level tablespns47 butter cup molasses sugar teaspn4 lemon extract #a cup pastry flour #a tablespn4 browned flour #a teaspn4 lemon juice ,mix butter and sugar and add to beaten yolks1 beating well2 slide on to this the whites beaten with salt and lemon juice1 then sift over gradually the two flours mixed1 chopping and folding them in with the whites4 ,bake in small cakes in moderate oven #ae-bj m4 ,use grated maple sugar for maple cakes4 ,molasses ,bread or ,hard ,molasses ,cake--no eggs #a qt4 7#g cups7 flour #a cup butter 7part oil7 #a cup pressed down1 medium brown sugar #a cup molasses #a teaspn4 ground anise seed salt ,cream butter and sugar1 add anise and molasses1 beat well and add flour2 turn mixture out on floured board1 mold up and put into flat tins about #a in4 deep1 wash over with milk and bake in a very slow oven4 ,when done1 wrap or cover with damp cloths and keep at least #d days before using4 ,if necessary1 moisten the cloths again1 and perhaps again4 ,the cakes will be hard and dry when taken from the oven1 but keeping them for a few days in damp 7not wet7 cloths makes them nice and tender4 ,grated orange peel and vanilla1 together or separate1 may be used for flavoring2 but the delicate flavor of anise is especially agreeable4 ,by weight1 the ingredients are #a lb4 pastry flour1 lb4 butter1 lb4 brown sugar1 lb4 molasses4 ,,yeast ,,cakes ,it is especially important to use pastry flour in cakes made with yeast4 ,a good liquid yeast gives better results in cake1 but compressed yeast may be used4 ,saffron ,cake--no eggs #b cups milk #d tablespns4 yeast #h cups flour #b cups 7#a lb47 butter #b cups sugar cup domestic saffron1 not more than #a teaspn4 of imported #a cup water in which saffron has been steeped hr4 #c cups currants #b cups fine cut or ground citron #a teaspn4 lemon extract -#a cake compressed yeast dissolved in a very little water1 with sugar1 may be used instead of soft yeast1 and #a extra tablespn4 of water added to the sponge4 ,make a sponge at night of the milk 7just warm71 yeast and #d cups of flour1 and in the morning add the cup of warm saffron water4 ,cream the butter and sugar with a little flour1 add the sponge gradually1 mixing and beating1 then the remainder of the flour warm 7except a little which has been used to dust the fruit71 beat well1 add the extract and warmed1 floured fruit1 mix and pour into #c good sized paper lined cake pans4 ,let stand until bubbles appear in the batter1 usually #b-c hrs4 with soft yeast2 not so long1 perhaps1 with compressed2 when light1 put into a slow oven2 let cakes come up slowly and bake very moderately until they stop singing1 #a-b hrs41 depending upon the heat of the oven1 but they must bake slowly4 ,when cake is started in the morning1 #f tablespns4 of soft1 or a whole cake of compressed yeast may be used4 ,the quantity of flour may need to be varied a little according to the brand4 ,citron and ,cocoanut ,cakes--no eggs #a cup milk #b tablespns4 yeast1 7or - cake compressed yeast with extra tablespn4 of water in sponge7 #d cups flour #a cup butter #a cup sugar cup water -#a cup ground citron teaspn4 weak extract rose #a cup shredded cocoanut #a teaspn4 vanilla ,prepare as in preceding recipe 7of which it is just half7 and at the last divide into #b parts1 add the citron and rose to one1 and the cocoanut and vanilla to the other4 ,the loaves will not be very large4 ,white ,fruit ,cake--no eggs ,the whole of the above recipe1 using only cup of butter1 with -#a cup of citron1 #a cup of cocoanut and cup of almonds1 all ground4 ,dried ,apple ,cake--yeast ,cut #b cups dried apples into small pieces with shears1 soak over night in #a cup water1 then cook in cup molasses until transparent4 ,sponge--#a cup water1 #a cake compressed yeast1 #b cups flour4 ,when light1 add cup butter 7or half oil7 and cup sugar creamed together1 the dried apples1 grated rind of orange or lemon1 #b beaten eggs and #b cups flour4 ,one egg only may be used2 the cake is excellent with no eggs4 ,washington ,cake--no eggs ,remember to lay flour lightly into cup4 ,sponge-- #a pt4 milk #a cake yeast cup sugar #a qt4 flour ,when light-- salt #a-a cup sugar #a cup water in which a little saffron has been steeped #a cup oil and butter1 half of each -#a teaspn4 lemon extract #f cups flour ,prepare same as saffron cake and bake in not too thick loaves4 ,washington ,pie--no eggs ,bake ,washington cake in rather thin1 flat loaf1 split and put the following cream between and around1 or put cream over and around cake without splitting4 ,cream-- #a tablespn4 cooking oil #b-b tablespns4 flour #a pt4 milk salt large cup sugar yellow color #a teaspn4 vanilla ,heat oil1 add flour1 then hot milk1 salt and sugar1 stirring smooth at different stages4 ,steep a trifle of saffron in the milk4 ,add vanilla when cold4 ,another ,cream-- #a tablespn4 butter #b tablespns4 flour #a pt4 boiling milk cup sugar salt #a egg flavoring ,elizabeth's ,raised ,cake ,sponge-- #e-e cups flour cup sugar #b tablespns4 yeast 7or cake compressed yeast7 #a cup milk ,when light-- #a cup sugar #a cup butter #b eggs #a cup raisins cup citron ,make sponge at night with soft yeast or early in the morning with compressed4 ,when light1 add the butter1 well creamed with the sugar1 and beaten eggs4 ,beat all very thoroughly and put into the tins4 ,when partly risen1 stick the fruit in all over the top2 let rise about #a hr41 or until bubbles may be seen2 bake #a hr4 in moderate oven4 ,the cake is excellent without fruit4 ,german ,almond ,loaf ,sponge-- cup milk #c tablespns4 liquid yeast or #a cake compressed yeast #c cups flour ,when light-- #d yolks of eggs #a cup sugar cup butter cup of warm milk #c-d cups flour halved blanched almonds or halves of pecans or walnuts grated rind of #a-a lemon ,beat yolks with sugar and add to butter which has been creamed with part of the flour2 then add the flavoring1 the sponge1 the milk and the flour alternating1 beating until the flour is all in4 ,butter tube mold or other pans thick with cold butter and stick almonds to sides in regular rows4 ,do not put any in the bottom4 ,half fill pan with batter and let rise until pan is nearly full2 bake #a hr41 or until cake stops singing1 in moderate and slow oven so as not to burn nuts4 ,cake ,without ,chemicals 7,mrs4 ,w4 ,w4 ,wheeler1 ,ambato1 ,ecuador47 #a large cup thin bread sponge #c eggs1 save out #a white or yolk #a cup sugar #e tablespns4 oil cup flour ,beat eggs and sugar1 add oil1 then the sponge1 lastly fold in the flour2 put into #c layer cake pans and let stand for #b or #c hours in a not very warm place4 ,bake in moderate oven4 ,filling--,beat the white of egg stiff1 add #a tablespn4 sugar and #b tablespns4 thick cream1 or1 make a cream sauce of the yolk4 ,maple ,loaf ,cake #a cup bread dough cup butter #a egg #a cup maple sugar ,cream the butter1 add the sugar and beaten egg and mix all thoroughly with the dough2 add a little flour1 turn into tin and let rise hr4 or longer before baking4 ,raised ,molasses ,cake--no eggs or two whites ,sponge--#b cups skimmed milk1 #d tablespns4 yeast1 #d cups flour4 ,when light--#b cups 7#a lb47 butter1 #b cups molasses which has been boiled and cooled to lukewarm1 #c cups 7not too fine7 nuts1 raisins1 citron or cocoanut or combinations of same1 #d-d cups flour1 part for fruit4 ,the whites of #b eggs may be used with the #d cups of flour4 ,attend to sponge and cake as soon as light4 ,steam or bake4 ,german ,coffee ,cake--no eggs #a pt4 milk #a tablespn4 butter #b tablespns4 sugar -#a cake compressed yeast salt flour for soft dough ,let rise1 knead1 spread on flat tin with floured hand1 -#a in4 thick1 spread with butter1 sprinkle with sugar and ground coriander seed2 or1 spread with an egg beaten with a teaspn4 of sugar1 sprinkle with sugar and chopped or split blanched almonds2 let rise2 bake in moderate oven4 ,use universal crust dough if a more tender cake is desired4 ,royal ,sponge ,cake #c eggs cup sugar #a tablespn4 lemon juice #a tablespn4 ice water cup pastry flour #c drops extract rose ,put together and bake same as nut and citron cake except for the nut meal4 ,this makes #a loaf or #b small layers4 #c times the quantity makes #b large square loaves1 or #d large layers4 ,may use #a tablespn4 of orange juice with yolks of eggs and tablespn4 lemon juice with whites in place of the water and lemon juice4 ,flavor sugar with oil of orange and add teaspn4 vanilla to the cake4 ,finished with royal filling and icing1 this makes a cake suitable for a royal occasion4 ,variations of ,royal ,sponge ,cake 7#a7 ,use #b tablespns4 of cream in cake instead of lemon juice and water1 with or without #a teaspn4 of lemon juice in whites of eggs4 7#b7 ,use cup of molasses in place of the sugar1 no water1 #a teaspn4 only1 of lemon juice in the whites of eggs1 #a cup of flour and #a-b teaspns4 ground coriander seed4 7#c7 ,use brown sugar in place of white1 and orange or vanilla flavoring4 ,sponge ,layer ,cake #c eggs #a cup sugar #d tablespns4 water #a-a cup flour ,boil sugar and water till syrup will thread1 pour hot syrup slowly over beaten yolks2 beat until cool1 chop in stiffly-beaten whites and flour2 flavor if desired4 #b small layers4 ,the sponge layer cake and all sponge cakes containing the yolks of eggs may be put together as follows3 ,break the eggs into a cake bowl1 set the bowl into a pan of boiling water on the table and beat until light2 add hot water 7if any7 and the sugar 7or the hot syrup7 gradually1 beating4 ,when light1 remove from water1 add flavoring and fold in flour lightly4 ,old ,friend ,sponge ,cake #a cup granulated sugar flavored with oil of lemon large cup cold water #g eggs #a-a tablespn4 lemon juice #b cups flour1 sifted #e or #f times after measuring ,pour cold water over sugar1 heat and boil slowly until perfectly clear2 cool1 beat yolks of eggs1 add syrup and half the lemon juice and beat very light2 slide whites of eggs beaten to a stiff froth with the remainder of the lemon juice on to mixture1 sift flour over1 a little at a time1 and chop in with whites until all the flour is in4 ,bake -#a hr4 in slow oven until just done1 no longer4 #a large loaf in deep square tin4 ,cocoanut ,sponge ,cake4 #ahdf #f eggs #a cup sugar #a cup flour a trifle of salt #a cup grated fresh cocoanut lemon or vanilla flavoring ,put together as nut and citron cake1 or beat eggs in dish set in hot water1 add sugar1 cocoanut and flavoring1 then flour4 ,put mixture #a in4 deep in pans lined with buttered paper4 ,rice ,flour ,sponge ,cake4 #ahdf #f eggs cup sugar flavoring cup rice flour scant cup pastry flour ,beat eggs in dish set in hot water1 add sugar1 flavoring and rice and pastry flour mixed4 ,bake in moderate oven4 ,angel ,cake #a cup of egg whites #h large or #aj small eggs #a cup granulated or #a cup powdered sugar #a cup flour #a-b tablespns4 lemon juice a pinch of salt #a teaspn4 vanilla ,sift #b or #c cups of sugar twice2 measure out #a cup2 sift a sifter of flour #d times2 measure out #a cup and mix it with the cup of sugar2 put both in the sifter and sift once1 return to the sifter and set in cold place2 separate the eggs1 putting the whites into the dish in which they are to be beaten and set them in a cold place for #ae-bj m42 when cool1 add the salt to the eggs and begin beating with a long slow stroke1 gradually increasing the velocity until the eggs begin to stiffen1 then pour the lemon juice over and beat more rapidly for a time2 continue beating until whites are stiff and feathery1 then add flavoring2 sift flour and sugar mixture over gradually1 chopping and folding it in carefully2 when all is in1 drop by spoonfuls evenly into the pan and bake in slow oven #ce-ej m41 testing with broom straw4 ,when done1 turn the pan upside down with the sides resting on two saucers 7unless you have the pans with projections for that purpose71 so that a current of air will pass under and over the cake4 ,tri-,colored ,layer ,cake ,angel cake-- white flavored with vanilla2 pink flavored with rose1 #c or #d large layers4 ,other layers1 of sponge layer cake lemon flavored1 or some nice light brown cake such as molasses sugar cake or sponge layer cake with part browned flour4 ,filling of raisin dressing4 ,miss ,lubey's ,cream ,puffs4 #a doz4 #a large cup boiling water cup butter or oil #a cup pastry flour #c eggs salt ,add dry flour all at once to boiling water and butter2 stir quickly over the fire until mixture forms a ball which leaves the pan2 remove from fire and stir till partly cool2 add beaten yolks of eggs1 part at a time1 beating well1 then slightly beaten whites2 beat2 set in cold place1 covered1 for #a hr4 or more2 drop by spoonfuls about #b in4 apart on oiled and floured tin1 flatten with brush or fingers dipped in milk 7may leave without shaping72 have oven rather quick at first1 then slower until there is no 8singing04 ,puffs are light weight when done4 ,they will keep for several days4 ,reheat before filling4 ,to fill1 cut open at the side with shears4 ,the butter and flour may be creamed together first1 and the boiling water poured over1 then the whole cooked as before4 ,cream-- #a pt4 milk cup sugar #a tablespn4 flour #b eggs salt #a teaspn4 vanilla ,mix sugar and flour1 pour boiling milk over1 boil up well2 pour over beaten eggs1 return to fire until just creamy1 not boiling1 cool2 add salt and flavoring4 ,if cream is preferred thicker1 use cup of flour and cook in double boiler #ae m4 before adding the eggs4 ,whipped cream may be used for the filling1 but does not harmonize as well with the shells4 ,these shells are sometimes used for trumese and celery salad1 or for creamed meat dishes4 ,dainty little puffs filled with different creams may be used for garnishes for desserts1 or piled on fancy plates for cakes4 ,additions to ,cookies and ,small ,cakes ,caraway or anise seeds1 ground coriander or anise seed2 chopped shelled nuts2 grated or shredded cocoanut2 grated orange or lemon rind2 ,english currants2 fine cut or ground raisins1 citron1 figs and dates2 sometimes a raisin or half a blanched almond or half of a pecan or hickory nut meat in the center of each4 ,suggestive ,combinations ,coriander1 ,english currants and ,english walnuts2 raisins in molasses cookies2 almonds chopped without blanching1 and raisins2 almonds same1 and caraway or ground coriander seed4 ,graham flour cookies with ,english currants2 #a part raisins and part each of nuts1 cocoanut and citron1 with or without vanilla or lemon4 ,all cooky dough should be set in a cold place for #b hrs4 or longer before rolling out4 ,roll out in cool room on well floured board4 ,cut the cakes all out1 put on tins and set in cold place before beginning to bake them as the baking will require all one's attention4 ,very thin dough may be cut oblong1 round or in any desired shape and some of the following fillings placed between each two pieces before they are baked-- ,ground or mashed dates or figs rolled thin and cut with the same cutter that the dough was cut with2 raspberry or other fruit jams and jellies or orange marmalade1 also some of the suitable cake fillings4 ,it may sometimes be more convenient to cut the dough into strips #d in4 wide1 spread half the width with the fruit1 fold the other half over1 pinch down the edge and cut into #c in4 lengths4 ,tops of cookies may sometimes be brushed with white of egg and water or with syrup of cup each sugar and water boiled together2 or1 sprinkled with sugar1 coriander1 chopped nuts or suitable fruits4 ,instead of sprinkling cookies with different materials1 brush the tops with milk and turn them on to any preparation or mixture desired4 ,grated and sifted maple sugar may be used in place of other sugar in cookies by using a somewhat smaller quantity4 ,oil and flour pans for baking cookies4 ,it is a good plan to bake cookies on the bottom of inverted dripping pans4 ,this prevents them from burning on the bottom and it is easier to remove them from the tins4 ,rich ,small ,cakes--,cookies 7,from an old recipe book of my auntie's1 published in #ahdf7 #a cup butter scant #a cup sugar #b-b cups pastry flour #b eggs vanilla1 almond or any desired flavoring ,by weight-- lb4 butter1 lb4 sugar1 #aj ozs4 flour4 ,cream butter1 add sugar1 beaten eggs1 flavoring and flour2 let stand in cold place until thoroughly cold2 roll - in4 thick4 ,bake in oven which is moderately hot at first1 so cakes will not spread4 ,be careful not to burn4 ,a little more flour may be used if preferred1 also half oil instead of all butter1 and brown sugar instead of granulated4 ,for ,jumbles1 break off pieces of dough the size of a walnut and make into rings by rolling out rolls as large as the finger and joining the ends2 or1 cut in rings2 dust with sugar4 ,yolk ,jumbles cup butter cup sugar lemon flavoring yolks #d eggs scant pint of flour salt ,poach yolks of eggs dry and mealy2 rub them smooth and add butter gradually1 creaming2 add sugar and flavoring1 then flour1 a little at a time2 cool1 roll thin1 cut with doughnut cutter1 dust with sugar1 bake4 ,cream ,cookies #a cup sugar #a cup thin cream #a teaspn4 vanilla yolks of #c eggs scant cup butter and oil half and half about #d cups flour ,cream butter and sugar1 stir in a little flour1 add beaten yolks1 beat well1 then add the cream gradually with the flavoring1 and lastly1 all of the flour4 ,handle after mixing the same as rich small cakes4 ,fruits1 nuts or seeds maybe added4 ,these cookies will keep almost indefinitely4 ,lunch ,cakes ,take the sugar and a little more flour in rich small cakes1 or cream cookies1 and roll to or #a in4 in thickness4 ,cut of the size to fit tins1 crinkle edges or press with fork1 crease in squares and bake in moderate oven4 ,caraway or other flavoring may be used4 ,chopped nuts1 a little sugar and ground or shredded citron may be mixed on a board or flat pan and one side of the cakes pressed into the mixture before baking4 ,set in cold place before rolling out4 ,anise ,wafers1 or ,german ,christmas ,cakes cup butter #a cup sugar #c eggs teaspn4 ground anise seed or #a teaspn4 whole seed flour for soft dough ,cream butter1 add sugar and a little flour1 with seeds1 then the yolks of the eggs1 one at a time1 and the stiffly-beaten whites1 with flour1 folding together lightly2 knead in flour for soft dough1 cover and set in cold place2 roll rather thin1 cut cakes about the size of a half dollar4 ,sour ,cream ,cookies--no soda #a cup sugar #a cup thick sour cream yolks #c eggs scant cup oil or butter any desired flavoring1 fruits nuts or seeds #e-e cups pastry flour ,mix lightly1 set in cold place1 roll rather thin4 ,honey ,wafers #a cup honey boiled and cooled cup butter #b small eggs or #a large one pinch salt #e cups flour ,cream butter with a little flour1 add beaten egg and honey1 then remainder of flour4 ,molasses ,cookies cup molasses #b eggs #a cup butter cup granulated sugar - teaspn4 lemon extract #b tablespns4 browned flour about #c cups pastry flour ,heat molasses to boiling and pour slowly1 stirring1 over well beaten eggs2 cool2 cream butter and sugar1 stir in browned flour mixed with a little of the white flour1 add flavoring with eggs and molasses1 then the remainder of the flour or enough to make a not too soft dough4 ,set in cold place and roll out the same as small cakes4 ,care must be taken in baking1 as molasses burns easily4 ,or1 boil and cool molasses1 cream butter and sugar1 add beaten eggs1 a little flour1 then molasses gradually1 beating well1 and finally1 the flour4 ,browned flour may be omitted and a few drops of rose extract used in flavoring4 ,molasses ,cakes--no eggs #a cup oil or butter #b cups molasses orange or lemon rind or coriander1 anise1 rose or vanilla flavoring pastry flour ,cream butter with a little flour1 add molasses which has been boiled and cooled1 with flavoring1 and flour for stiff dough1 about #b qts4 ,mix as little as possible1 cover and set in cold place for several hours4 ,shape into small thick cakes1 or1 roll about in4 thick1 prick with fork or crease and cut into small cakes4 ,bake in moderate oven4 ,remove from tins as soon as baked4 ,with nice flavored molasses1 no other flavoring is necessary4 ,more shortening may be used4 ,molasses ,snaps--no eggs cup oil or butter1 or half of each #a cup sugar #b cups flour #b cups molasses flavoring more flour ,cream butter1 sugar and the #b cups of flour1 pour hot molasses over1 add flavoring and flour for stiff dough1 perhaps about #f cups2 press together lightly1 set in cold place for several hours2 roll thin1 bake in moderately quick oven and remove from tins at once4 ,these cakes will be brittle when first made and will grow softer with time4 ,one cup of butter may be used for richer cakes4 ,nut ,wafers #a cup chopped ,english walnut1 pecan or hickory nut meats #a cup dark brown sugar #b eggs #d level tablespns4 flour salt ,beat eggs1 add sugar gradually1 beating well2 then add flour1 salt and nuts4 ,mix1 spread as thin as possible on buttered pans1 set in cold place1 bake in quick oven4 ,when nearly cold1 cut into squares4 ,nut ,cakes--,bro4 ,hurdon #a cup chopped nut meats #a cup sugar #a cup flour #a egg ,mix1 drop on well oiled tins some distance apart1 bake4 ,remove from tins when taken from the oven4 ,hard ,sponge ,cakes ,cream together cup butter and #a cup sugar1 add #a well beaten egg and #a cup of flour to which has been added a pinch of salt2 stir in #a cup chopped nut meats2 drop in spoonfuls on buttered tins and flatten or shape a little2 bake in moderate oven4 ,risen ,doughnuts--,baked ,sponge-- #a cup milk cake compressed yeast #b cups flour ,add dissolved yeast and flour to warm milk1 beat well1 let rise4 ,when light-- cup sugar #e tablespns4 oil or melted butter vanilla1 lemon1 coriander or anise for flavoring #b-b cups flour teaspn4 salt ,beat oil and sugar together with a little flour1 add flavoring1 salt and light sponge1 gradually1 beating2 then enough flour for a moderately stiff dough2 knead a little and let rise4 ,when well risen1 roll or in4 thick1 cut with doughnut cutter and place on floured1 oiled tins some distance apart4 ,let rise1 bake4 ,roll in sugar with or without ground coriander seed or chopped nuts before laying on tins1 if desired1 or moisten with sugar syrup or white of egg and water and roll in sugar after baking4 ,another half-spoon of oil may be added to sponge1 with #a white and #b yolks of eggs well beaten1 but eggs are not necessary4 ,if a yellow color is desired1 use a little saffron4 ,mix softer when eggs are used4 ,risen ,doughnuts ,sponge-- #a cup skimmed milk cake compressed1 or #b tablespns4 soft yeast #b cups flour ,when light-- #c tablespns4 oil or melted butter cup sugar salt flavouring yolk of #a egg or not flour for rather stiff dough ,proceed as in baked doughnuts1 lay on floured board1 cover2 when very light1 fry in cooking or olive oil1 hot enough for the cakes to rise to the top almost instantly4 ,turn at once with a fork4 of a cup of oil may be used in the cakes and #a whole well beaten egg4 ,our grandmothers' twisted doughnuts are dear to all our hearts4 ,sometimes roll the dough thin1 cut with biscuit cutter and put a teaspoonful of some jelly or jam on one side1 fold the other side over1 having moistened the edges1 press well together1 fry when light1 roll in sugar4 ,baked doughnuts may be prepared the same4 ,crullers - cup butter - cup sugar #c eggs 7separate if desired7 flour for soft dough ,mix1 chill1 roll thin1 cut in strips #c in4 long and #b in4 wade2 cut #b slits in each piece and give each strip of dough a twist4 ,fry in oil or bake in oven4 ,when to be fried1 use the smaller quantity of butter and sugar4 ,crullers may have #d incisions made lengthwise to within of an in4 of each end4 ,to fry1 take up the second and fourth strips and let the others separate in the middle from those in the hand as you drop them into the hot oil4 ,for baking1 it is better to twist the strips4 ,fried ,cakes #a cup milk #b eggs cup sugar salt1 flour #c tablespns4 oil or melted butter ,add sugar and yolks of eggs to cold milk1 agitate with wire batter whip until full of bubbles1 sprinkle flour in gradually1 keeping up the agitating motion4 ,when the batter is quite stiff1 beat in the oil gradually1 and chop in the stiffly-beaten whites of eggs4 ,add flour for rather stiff dough and set in cold place for #b hrs4 or longer4 ,shape and fry the same as risen doughnuts4 ,,icings ,,and ,,fillings ,,for ,,cakes ,starch1 which is changed into sugar in the process of digestion1 and cane sugar1 form so large a part of all cakes as to furnish in themselves an excess of that element2 so why should we put a coating of almost solid sugar over the outside8 ,certainly not for hygienic reasons4 ,if a cake is well baked1 the icing only hides its beauty1 and the excessive sweetness destroys the flavors of the finest cake4 ,let us not use it4 ,protest and recipes are both given4 ,instead of icing1 sometimes sift granulated1 brown or powdered sugar over the top of the loaf of cake1 or over one layer to be used for the top1 before baking4 ,glaze the top of molasses cookies or cakes before baking with a mixture of #a yolk of egg and #b tablespns4 of milk4 ,sprinkle half a cup of chopped or ground blanched almonds or other nuts over the top of the cake just before it goes into the oven1 and cover the cake until nearly done to prevent browning the nuts4 ,the tops of cakes may be brushed after baking with equal parts of molasses and milk mixed4 ,water ,icing ,the simplest of icings is granulated1 powdered or xxxx confectioner's sugar formed into a paste so that it will run just smooth1 by the addition of hot or cold water4 ,that made from granulated sugar must be made with hot water and be pretty stiff4 ,it takes longer to dry and is more likely to run2 that from powdered sugar is also quite likely to run4 ,the icing made from confectioner's sugar is the most satisfactory4 ,it is usually made with cold water1 but one authority recommends hot water very positively4 ,one recipe for granulated sugar frosting is-- #a cup sugar1 #a tablespn4 boiling water1 beat until it will spread4 ,fruit ,juice ,icing ,stir rolled and sifted confectioner's sugar into any desired fruit juice until of the right consistency to spread2 use a knife dipped in cold water to smooth the icing2 #a-a tablespn4 of liquid will be enough for the top of a medium sized loaf of cake4 ,if you have never made such an icing1 you will be surprised to see how much sugar a little liquid will take4 ,more icing is quickly made if you do not have enough4 ,when juices of different fruits are used in their season1 the top of the cake may be decorated with the fruit whole1 in halves or in slices4 ,for instance1 slices from the heart of strawberries1 or1 halves of red raspberries4 ,the fruit may also be placed between the layers of the cake4 ,cream ,icing ,stir confectioner's sugar into cream1 plain or whipped1 for both filling and icing4 ,if you have a little of these icings left over1 cover it and set in a cold place1 and add more liquid and sugar to it the next time4 ,white of ,egg ,icing--,miss ,stokes white of #a egg #a tablespn4 ice water speck of salt #a cup confectioner's sugar flavoring ,beat white of egg with water1 flavoring and salt to a stiff dry froth2 add sugar until of the right consistency to spread1 if too stiff1 add quickly #a teaspn4 of cream or a few drops of water4 ,the icing is sometimes made by mixing the water and egg without beating and stirring the sugar in1 making a smoother and more tender frosting4 ,may use powdered sugar4 ,white of ,egg ,icing with ,lemon ,juice white of #a egg #a cup powdered sugar #a tablespn4 lemon juice teaspn4 vanilla ,put the white of egg into a bowl and add the sugar by degrees1 beating2 when the sugar is all in1 add lemon juice and vanilla4 ,golden ,icing ,yolks of #b or #c eggs and powdered sugar to make stiff enough to spread1 about #a cupful for #c yolks2 vanilla or orange flavoring or both4 ,beat until thick and creamy4 ,for an orange cake1 use the juice and grated rind of a small orange to #c yolks with the powdered sugar1 and use for filling and icing4 ,sections of orange may be laid on top4 ,confectioner's sugar may be used4 ,butter ,frosting--almost like whipped cream ,work together #a cup confectioner's sugar and #a level tablespn4 of butter4 ,flavor with vanilla4 ,add #a-a tablespn4 of milk4 ,beat well4 ,jelly ,icing ,beat a glass of jelly1 a little at a time1 into the whites of #b eggs4 ,if the jelly is very tart1 use #b-c tablespns4 powdered sugar4 ,prepare the icing some little time before it is to be used and set on ice4 ,elder-berry jelly gives a delightful flavor and beautiful color4 ,quince is also nice4 ,boiled ,icing #a cup granulated sugar cup water white of #a egg teaspn4 vanilla1 or the proper proportion of any desired flavoring ,stir sugar and water together over the fire until sugar is dissolved1 then boil without stirring until the syrup will spin in threads when dropped from the tines of a fork1 or until a hard ball is formed when dropped into cold water4 ,pour slowly over the stiffly-beaten white of egg1 beating briskly1 until stiff enough to spread4 ,if the icing gets too stiff1 set over hot water or thin with a trifle of lemon or other fruit juice1 or hot water4 -#a teaspn4 of lemon juice added to the white of egg when about half beaten will make the icing more creamy4 ,some beat the white of egg slightly1 only4 #b or #c whites may be used with this quantity of syrup4 ,one writes that she turns her syrup on to a platter and allows it to become perfectly cold before beating in the eggs1 and she thinks it is much smoother and nicer4 ,one combination of flavors is1 teaspn4 each vanilla1 orange and strawberry1 or #a or #b drops of rose in place of strawberry4 ,bro4 ,cornforth's directions are excellent3 8,boil the sugar and water till it threads well1 not just till it begins to thread2 then set the dish off the stove and cover tight while you beat the whites stiff2 then pour the hot syrup in a small stream into the whites1 beating continuously2 beat till it becomes cool enough to spread on the cake40 ,boiled ,milk ,icing--no egg #a cup granulated sugar #d tablespns4 milk1 with or without a little butter or #a cup sugar and cup milk ,boil #e m41 or until syrup stiffens in cold water2 stir until thick enough to spread4 ,caramel ,icing--no egg #a cup brown sugar1 cup cream4 ,boil until syrup stiffens when dropped in water4 ,substitute cup sour cream for sweet1 with brown or granulated sugar4 ,boiled ,maple ,icing--no egg ,add cup sweet cream to #b cups rolled or grated maple sugar4 ,boil slowly until mixture will thread4 ,cool about half1 stir in cup chopped ,english walnut meats1 beat until creamy1 and spread over cake4 ,half granulated sugar may be used1 and cup of milk with a little butter substituted for the cream4 ,maple ,syrup ,icing and ,filling ,boil -#a cup of maple syrup until it will form a soft ball in cold water4 ,pour over beaten white of egg4 ,beat until stiff enough to spread4 ,if desired1 stir in cup of rolled butternut meats just before spreading on the cake4 ,the syrup may be boiled until it threads4 ,whipped ,cream ,flavored with vanilla is delightful1 of course1 on the top of thin loaves of cake cut in squares4 ,or1 for filling1 with chopped1 blanched almonds1 dry1 fine-cut stewed prunes1 or slices of banana4 ,molasses cake baked in layers1 with whipped cream between the layers and over the top1 with or without a sprinkling of grated cocoanut1 is considered a great treat in some households4 ,cocoanut ,cream #a cup cream1 whipped4 cup sugar #a cup fresh grated cocoanut ,two layers and on top of cake1 with cocoanut sprinkled over top4 ,some additional flavoring if desired4 ,butternut ,filling #a cup sweet cream1 - cup sugar and #a cup rolled butternut meats1 mixed without whipping cream4 ,flavoring if desired4 ,sour ,cream ,filling ,before ,i gave up cake ,i used to think this filling had no equal3 cup thick sour cream cup sugar #a cup chopped blanched almonds #a teaspn4 vanilla ,whip cream 7ice-cold71 sugar and vanilla together until just thick1 taking care not to whip too long as sour cream turns to butter more easily than sweet2 add the almonds1 spread quickly between layers of cake and roughly on top4 ,the nuts may be sprinkled over the layers of cream instead of being mixed with it4 ,the white of an egg beaten stiff with part of the sugar is sometimes added to the whipped cream4 ,shellbark1 ,english walnut or rolled butternut meats may be substituted for almonds4 ,creamed ,apple ,white of #a large egg1 #a cup granulated1 powdered or confectioner's sugar1 #b or #c medium sized apples4 ,peel apples and grate on to unbeaten white of egg and sugar in large bowl2 beat for #bj m42 or until light and creamy4 ,lemon1 rose or strawberry may be used if flavoring is desired4 ,spread between layers and on top of cold cake4 ,bananas1 peaches and other fruits rubbed through a fine colander may be used the same as apples4 ,steamed quarters of apples may be used4 ,cocoanut ,filling ,spread under and upper sides of layers of warm cake with soft icing4 ,sprinkle tops with fresh grated cocoanut and put other layers on4 ,use plenty of icing on top of last layer and sprinkle well with cocoanut4 ,date ,filling ,stone and skin dates after boiling a moment1 mash or grind them1 and add water if necessary2 spread between layers of cake4 ,cover the top of the cake with coffee icing with cream4 ,chopped nuts may be mixed with the dates and sprinkled over the top of the cake4 ,pineapple ,filling and ,icing ,chop fresh pineapple and sprinkle with sugar2 drain after #c or #d hrs2 add beaten whites of #b eggs1 cup sugar and #a teaspn4 lemon juice to #a cup of pineapple and place between layers4 ,use some of the juice with confectioner's sugar for icing the top and sides of the cake4 ,when using confectioner's sugar with pineapple omit whites of eggs4 ,drain canned pineapple very dry1 chop and add lemon juice and confectioner's sugar1 when fresh pineapple is not obtainable4 ,imperial ,filling ,spread layers of cake with jelly and the following3 ,filling-- #a cup chopped raisins cup chopped almonds cup grated cocoanut white of #a egg ,beat white stiff1 add other ingredients and spread4 ,coffee ,icing ,add confectioner's sugar and vanilla to strong cereal coffee1 with or without a little heavy cream4 ,fig ,jelly ,filling #a lb4 figs1 chopped fine #a cup sugar cup boiling water ,boil to a jelly1 stirring constantly1 or cook in double boiler until thick4 ,prune ,filling ,stew lb4 of prunes in a very little water1 rub through colander or cut fine1 add whites of #b eggs beaten to a stiff froth with #b tablespns4 of sugar4 ,nut and ,raisin ,filling #a cup sugar cup water white of #a large or #b small eggs #a cup each of chopped or ground raisins and nut meats #a teaspn4 vanilla ,boil sugar and water till the syrup will form a soft ball in cold water2 pour it into the stiffly-beaten white of egg1 add nuts and raisins and spread while warm between the layers4 ,raisins or nuts alone may be used4 ,shellbarks or butternuts are especially enjoyable4 ,figs or dates may be substituted for the raisins or for the nuts4 ,cream ,filling #a cup milk - cup sugar #b tablespns4 7 cup7 flour #a egg or #b yolks1 or #a egg and yolk of another teaspn4 vanilla ,mix sugar and flour dry1 pour boiling milk over1 boil up1 turn over beaten eggs1 stirring1 return to fire and heat until creamy but do not boil2 set dish at once into cold water1 add flavoring4 ,use tablespn4 less of flour for ,washington ,pie1 and cream 7or a small piece of butter7 in the milk4 cup of flour is sometimes used4 ,add cocoanut for a cocoanut cake4 ,royal ,filling and ,icing cup milk cup orange juice cup flour cup sugar yolk of #a egg oil from rind of half an orange #f drops vanilla #a drop rose ,flavor sugar with oil of orange1 make cream according to directions for cream filling and add rose and vanilla when partly cool4 ,icing of cream and confectioner's sugar1 tinted with pink4 ,i have usually used this for ,royal ,sponge ,cake and this quantity is sufficient for one large layer4 ,filling for ,lemon ,pie ,cake and ,washington ,pie -#a cup sugar #a tablespn4 corn starch or #b of flour #a teaspn4 butter #a cup water yolk #a egg #c tablespns4 lemon juice #b-f drops lemon extract or grated rind of a lemon salt ,mix sugar and corn starch or flour1 drop the teaspoon of butter on and pour the boiling water over gradually1 stirring2 boil up well and add #b or #c tablespns4 to the yolk of egg stirring2 then add yolk to the mixture and cook like custard4 ,remove from fire and when partially cooled add flavoring4 ,use sometimes for the filling of a cake with whipped cream on the top4 ,lemon ,cheese for ,cakes cup butter cup sugar #b whites and #c yolks of egg #c tablespns4 lemon juice grated rind of #a lemon ,cook in double boiler1 cool1 spread between layers of sponge or other cake or on crisp pastry1 or put it into cream puff shells2 or1 without cooking put into pastry in patty pans and bake in moderate oven4 ,marshmallow ,filling #a oz4 7about #d tablespns47 sifted powdered gum arabic1 #d tablespns4 water1 cup sugar1 whites #c eggs1 #a teaspn4 vanilla4 ,soak gum arabic in water for #a hour1 add sugar1 cook in double boiler hour1 add stiffly-beaten whites of eggs and vanilla1 beat until stiff and white4 ,nice for #b or #c-;days old angel cake split in halves or thirds4 ,illustration3 ,,the 8,,lady ,,baltimore0 ,,cake ,,and ,,bread ,,pan4 ,,ice ,,cream ,,and ,,fruit ,,ices ,neither very hot nor very cold foods should be taken at meals4 ,if foods are too hot1 the stomach is debilitated1 and if they are very cold1 vitality must be drawn from the system to warm them before the work of digestion can be carried on2 so it would be better to take ice cream and all ices by themselves rather than as a dessert4 ,when ices are served for dessert1 they should be eaten very slowly4 ,water ices1 sherbets and frozen fruits1 without large quantities of sugar1 are invaluable in cases of fever4 ,i am not going into the subject of ice cream exhaustively for there are plenty of books on that subject already1 but will give you my own recipe which must be tried to be appreciated4 ,the little flour in it gives it a smoothness and creaminess with one third to one half milk equal to all cream without it2 and does not give the disagreeable flavor of corn starch2 also1 made by this method1 the cream and milk are sterilized4 ,try the cream without any flavoring and see how delicious it is4 ,use wet snow instead of ice for freezing in the winter4 ,it works even better and is less trouble4 ,beat the cream well with a wooden spoon after removing the dasher4 ,add fruit or nuts to cream when removing the dasher1 so that they will not become hard as they would do if frozen with the cream4 ,for freezing1 have the ingredients cold4 ,have the ice very fine2 the finer it is1 the better the results4 ,one-third as much rock salt should be at hand4 ,the ice and salt may be mixed1 or may be put around the freezer in the proportion of #c inches of ice to #a inch of salt4 ,first1 adjust the freezer1 having the mixture to be frozen in the can4 ,fill not over full to allow for expansion4 ,then pack with the ice and salt1 turning the handle around once in a while during the operation1 to keep the mixture from freezing to the sides of the can4 ,have a stick to pound the ice and salt down well around the can4 ,turn slowly at first to make a fine grain1 then more rapidly as the cream thickens4 ,before removing the cover to take out the dasher1 scrape away the ice and salt and wipe off the water on the lid and near the top of the can1 so that none can possibly get into the cream4 ,beat the cream and replace the cover1 with a clean cork in the top4 ,drain off a part of the water and repack the can1 using less salt than at first1 sometimes not any1 so as not to have the cream too hard4 ,to be at its best1 cream should be stiff enough only to hold its shape4 ,cover with paper1 a blanket or carpet and let stand to 8ripen0 for #b hours or longer4 ,this part is important1 as the flavor and texture are perfected only by standing4 ,if possible1 open the can in an hour and a half and stir the cream so that the soft center comes to the edge of the can4 ,repack and cover the same and let stand for #b or #c hours4 ,save the salt from the bottom of the freezer to use another time1 and it is a good plan to save a little of the thick salt water to use instead of the last layer of salt near the top of the can for the next freezing1 as it facilitates the work very much4 ,in serving1 dip the spoon into hot water each time before putting it into the cream2 this1 with care1 will give a nice shaped serving4 ,pop corn without butter or salt is more suitable to serve with ice cream than cake4 ,sugar syrup gives a finer1 smoother and more substantial grain to frozen fruits1 sherbets and water ices than sugar and water1 and they do not melt as quickly when exposed to the air4 ,pack all ices the same as creams and let stand the same after freezing1 to become smooth and mellow4 ,for water ices1 do not turn the crank continuously4 ,turn slowly and rest between1 until the ice becomes quite stiff4 ,this is the rule1 but for a change the freezer may be turned rapidly and continuously1 with a different result4 ,stir sherbets constantly4 ,serve both sherbets and water ices in glasses4 ,vegetable gelatine is an improvement to ices1 giving body to them4 ,there is a great difference in freezers4 ,be sure to get a good one4 ,the construction of the dasher has much to do with the texture of the cream4 ,those that freeze the quickest are not necessarily the best4 ,do not buy a small freezer3 you can freeze a small quantity in a large freezer1 but you cannot freeze a large quantity in a small freezer4 ,the 8,laurel0 ,ice ,cream #b pts4 heavy cream #b pts4 whole milk #b cups sugar #d or #e tablespns4 pastry flour ,stir the flour smooth with some of the cold milk and heat the remainder of the milk1 with the cream and sugar1 in a double boiler and when hot1 set over the fire4 ,let it boil up quickly1 stir in the flour and when boiling all through1 return to the double boiler for a few minutes1 beating well4 ,or1 heat the milk and cream only in the double boiler and pour gradually1 stirring1 over the sugar and flour which have been mixed together4 ,return to boiler and cook for #aj-ae m4 ,turn through a fine wire strainer into a large pan to cool quickly2 stir while cooling4 ,do not take too large measures of flour4 ,any kind of cream may be made from this4 ,flavor with vanilla for vanilla cream1 or tint pink and flavor with -#a teaspn4 of strawberry extract for strawberry cream1 or with a few drops of rose1 for rose cream4 ,tint green and flavor with almond and vanilla for pistachio cream1 using only a few drops of almond to a teaspn4 of vanilla4 ,this may have a few shredded almonds stirred into the frozen cream4 ,sometimes sprinkle fresh grated cocoanut over each serving of cream1 or the cocoanut may be stirred in as other flavorings are4 ,a very pretty cream is one with citron and candied cherries cut into tiny pieces and added when the dasher is removed4 ,we make a fruit and nut cream which is liked very much1 by adding well washed ,english currants1 raisins cut in quarters1 citron in small pieces and coarse chopped ,english walnuts or pecans4 ,omit the nuts for a fruit cream4 ,for coffee cream1 steep 7not boil7 cereal coffee in milk for #aj to #bj m4 ,strain through a cloth and use as plain milk with the cream4 ,flavor with vanilla4 ,one quart of sweetened1 crushed strawberries or raspberries added to the recipe makes the right proportion for fruit cream4 ,drained1 finely-shredded or grated pineapple makes a general favorite in cream4 ,maple ,ice ,cream #a qt4 genuine maple syrup #a qt4 heavy cream #a qt4 light cream qt4 milk #g tablespns4 flour ,lemon ,ice #h-ab tablespns4 lemon juice #a orange #b cups sugar #a qt4 water including the gelatine oz4 vegetable gelatine ,soak and cook gelatine according to directions 7p4 #cce71 add water to make #a cup1 keep warm2 cook sugar and #c cups of water together for #e minutes and strain into the gelatine4 ,prepare the lemon and orange juice1 and if desired1 shave off a little of the thin yellow rind and let it stand in the juice for a few minutes1 then strain it out4 ,when the gelatine mixture is partially cooled1 add the juice gradually1 stirring4 ,the orange may be omitted4 ,or1 omit gelatine1 boil sugar with #a qt4 of water and when cool combine with the juice4 ,orange ,ice #a pt4 sugar #a qt4 water #a pt4 of orange juice #f-h tablespns4 lemon juice oz4 vegetable gelatine ,flavor juice with thin yellow rind of orange and proceed as in lemon ice1 omitting gelatine if preferred4 ,raspberry ,ice #a cup raspberry juice cup sugar 7less if juice is already sweetened7 #a pt4 water #b tablespns4 lemon juice #a sixteenth oz4 vegetable gelatine1 or not ,cook sugar and water together and add to prepared gelatine4 ,when nearly cool1 add raspberry juice and stir occasionally until cool4 ,freeze4 ,currant and ,raspberry ,ice #b cups currant juice #a cup raspberry juice #a pt4 water #a-a cup sugar oz4 gelatine1 or not ,proceed as in ,raspberry ,ice4 ,use cherry1 strawberry1 quince1 gooseberry1 grape or pineapple for ices1 varying the proportion of sugar and water according to the sweetness of the fruit4 ,pineapples should be grated and with the lemon juice added to cold syrup and strained through a sieve4 ,pineapple is one of the most delightful ices4 ,mint ,ice ,add fine cut or chopped spearmint to lemon ice mixture just before freezing1 or to orange ice for orange mint ice4 ,grape ,sherbet #a-a cup sugar #a qt4 water1 scant scant oz4 vegetable gelatine #e-f tablespns4 lemon juice #b cups grape juice whites of #b eggs #b tablespns4 powdered sugar ,flavor the sugar with oil of lemon if desired1 and boil with the water for #e m4 only4 ,prepare the gelatine with a scant cup of water1 and add to warm syrup2 cool2 add lemon and grape juice1 stirring4 ,put into freezer and stir for #ae m4 ,beat the whites of eggs until light but not stiff2 add the powdered sugar and beat #b m41 add to the sherbet in the freezer and finish freezing4 ,ripen from #b to #d hours4 ,this sherbet is of a beautiful lavender color when finished4 ,substitute other fruit juices for the grape1 varying the quantity of sugar4 ,red raspberry is better in water ice1 as the whites of the eggs spoil its flavor4 ,mint ,sherbet #a qt4 water #a cup sugar #e-g good-sized stalks of mint - cup lemon juice white of #a large or #b small eggs #a tablespn4 powdered sugar scant oz4 vegetable gelatine scant cup of water ,boil sugar and water and add to gelatine prepared with the scant cup of water4 ,when cool1 add stirring1 the lemon juice and fine cut or chopped mint4 ,stir in freezer #ae m4 ,add whites of eggs beaten with powdered sugar as in grape sherbet and finish freezing4 ,ripen4 ,pineapple ,sherbet1 or ,frozen ,pineapple #a pint fine ground pineapple large #b cups sugar #a qt4 liquid1 gelatine and all oz4 gelatine #a-b tablespns4 lemon juice whites of #b eggs #b tablespns4 powdered sugar ,shred and grind nice1 ripe pineapples4 ,prepare gelatine with #a cup of water and add more to make #a cup4 ,cook sugar and #b cups of water together for #e m4 and add to gelatine4 ,when nearly cool1 combine with pineapple and lemon juice2 cool2 stir in freezer for #ae m4 ,add whites of eggs beaten with powdered sugar and finish freezing4 ,ripen4 ,mina's ,lemon and ,orange ,sherbets ,lemon-- #d lemons #d oranges #a lb4 sugar #a qt4 water whites of #d1 or less1 eggs oz4 of vegetable gelatine ,orange-- #aj oranges #a lemon #a pt4 sugar #a qt4 water whites of #d1 or less1 eggs oz4 vegetable gelatine ,follow directions for ,grape ,sherbet4 ,frozen ,strawberries #a qt4 berries #b cups sugar #c or #d tablespns4 lemon juice #a qt4 water ,add #a cup of sugar and the lemon juice to well mashed berries4 ,let stand in ice box #a-b hours4 ,boil water and remaining sugar together for #e m41 cool1 add to berry mixture1 freeze1 ripen4 ,serve plain or with whipped cream4 ,frozen ,peaches #a qt41 in pieces1 of nice ripe peaches #a-a cup sugar #a qt4 water #a-b cups cream ,rub measured peaches through colander2 add cold syrup made by boiling sugar and water together for #aj m4 ,freeze4 ,stir in cream whipped and slightly sweetened1 when dasher is removed4 ,repack and ripen4 ,frapps ,frapps are partly frozen mixtures of fruit juices1 pulps or fine grated fruits and when not too sweet are excellent in fevers and are often served in place of a drink or a sherbet to well people4 ,of course they are served in glasses4 ,,cereals 8,the grains1 with fruits1 nuts and vegetables contain all the nutritive properties necessary to make good blood40 8,those who eat flesh are eating grains and vegetables at second-hand2 for the animal receives from these things the nutrition that produces growth40 8,the life that was in the grains and vegetables passes into the eater4 ,we receive it by eating the flesh of the animal4 ,how much better to get it direct1 by eating the food that ,god provided for our use40 8,grains used for porridge or mush should have several hours' cooking2 but soft or liquid foods are less wholesome than dry foods which require thorough mastication40 ,when porridges are used1 something dry like zwieback or crisp crackers should be eaten with them to induce mastication4 ,foods containing starch should be well insalivated by thorough mastication before any tart foods are introduced into the stomach1 as acid hinders the digestion of starch4 ,the large proportion of starch contained in grains is changed to sugar in the process of digestion1 so the addition of more sugar gives an excess of that element1 overtaxing the liver and increasing the tendency to fermentation1 since both starch and sugar are substances that ferment easily4 ,then if milk1 another easily fermented food1 is added what can be said of the combination8 ,besides3 8the presence of a considerable amount of sugar actually retards the digestion of starch40--,dr4 ,kress4 ,for those who feel that they cannot at once forego the sweet1 stir in a few sliced dates to graham porridge or sprinkle them over the top and serve with nut or dairy cream4 ,chopped figs or stewed raisins may also be used the same with different cereals4 ,a very harmonious combination is pearled barley cooked with raisins4 ,nice ripe blueberries or black raspberries may be served with cereals4 ,a complete meal may be made of graham or any preferred porridge1 blanched almonds1 ,english walnuts or pecans1 with dates1 figs or raisins4 ,the combination will be satisfying without any milk or cream4 ,my readers will many of them be surprised to find that oatmeal and some other porridges are delightful served with cream sauce1 old-fashioned milk gravy1 macaroni sauce and other gravies2 the cooked parched grains especially so4 ,a poached egg may be placed on each serving of porridge1 with or without sauce4 ,raw rice may be ground coarse or fine for different purposes4 ,the parched grains may be served with suitable1 sub-acid fruits4 ,the toasted breakfast cereals on the market1 prepared without malt or any additional sweet are many of them excellent foods because of the dextrinization of the starch1 and we can easily prepare dextrinized grains in our own homes4 ,parched ,sweet ,corn--the ,ideal ,cereal ,preparation ,put dried sweet corn into a corn popper1 iron frying pan or round bottomed iron kettle2 cover1 and shake over the fire until the grains are browned and puffed up nearly round4 ,served plain1 this corn supplies a complete and satisfying food1 as any one will find who sits down with a nice fresh-parched porridge dish of it and chews it until it is fine and creamy in the mouth4 ,it is much more delicious than the finest popcorn4 ,it may be ground and eaten in cold or hot milk1 nut or dairy1 and it may have a little salt and sterilized butter mixed with it while it is warm4 ,a cup of cereal coffee or tea-hygiene with a dish of parched corn makes a nice luncheon or supper4 ,the corn may be dried on the cob or shelled and dried4 ,it may often be bought from dealers in seeds1 after the planting season is over4 ,parched field corn is a good nourishing food but not so sweet and tender4 ,it is usually better to be ground4 ,one doctor says1 8,i could travel the world around on parched corn and never want grease of any kind40 ,it is well understood that corn and oatmeal are the richest in oil of any of the grains4 ,in some countries the soldiers carry parched corn in their pockets on long marches4 ,yolk--,egg ,put yellow corn meal into an iron kettle or saucepan over a moderate fire2 stir until of an even rich brown color4 ,serve warm or cold with hot or cold milk or cream4 ,the donor of this recipe says3 8,when ,i was a child this was considered a great dainty1 but ,i do not know how it obtained its name or where we learned to make it40 ,the different preparations of grains may all be parched the same as sweet corn and corn meal in the preceding recipes4 ,if more convenient they may be done in the oven but the flavor is not as good4 ,some of them are tender enough to be eaten dry or in milk without any further preparation2 others are better to be ground before adding the milk or cream1 and some need to stand in the milk1 hot or cold1 for a time1 before serving1 while others 7rice especially7 require cooking after parching4 ,some are better cooked in milk4 ,pop-corn ,to pop3 8,wet the corn slightly and let it dry on the stove2 put it in the popper while it is hot and in four minutes every kernel should be turned inside out1 crisp and tender40--,from a clipping4 ,serve the popped kernels plain with nuts1 cereal coffee1 tea-hygiene1 cream or milk1 or sprinkle delicately with salt and turn a little oil or melted butter over1 mixing thoroughly4 ,put together the poorly popped kernels of corn and all the remains1 cover with cold water and soak until soft1 perhaps over night4 ,then add milk and cook in a double boiler hour or so4 ,serve with cream or more milk if necessary1 or1 cook in all water and serve with cream4 ,these left-overs may be ground and soaked in milk until soft4 ,rusk ,dry slices or pieces of bread in the oven and brown delicately1 grind through the food cutter and serve in milk or with cream4 ,porridges 8,some people degrade these foods by calling them mushes1 a horrible name1 by the way2 the good ,english word porridge is much better1 and porridge is not gruel40--,an ,editor4 ,unless cereals are steamed1 they should be cooked in a double boiler or something that answers the same purpose4 ,a flat or round wire batter whip is the best for stirring the grain into the water1 as that keeps even the finest flour from becoming lumpy4 ,the very most important thing in making porridges is to have the liquid boiling when the cereal is put in4 ,if it stops boiling while the grain is being added there will be a raw taste to the porridge1 no matter how long it cooks4 ,put the required amount of water1 with the salt1 #a teaspn4 to a quart of water1 into the inner cup of a double boiler4 ,heat the water to bubbling boiling1 sprinkle the measured grain in so slowly as not to stop the boiling of the water1 stirring continuously4 ,let it boil up well1 and if a coarse grain1 cook over the fire until it thickens1 then set into the outer boiler containing perfectly boiling water and keep it cooking rapidly the required length of time4 ,do not stir after the grain thickens4 ,watch that the outer boiler does not become dry4 ,grains for breakfast may be cooked while you have a fire the day before1 then all that is necessary in the morning is to set the inner boiler into the outer one containing boiling water and heat it through4 ,if there should be water standing on top of the porridge1 pour it off before heating1 but under no circumstances stir the porridge1 or add any more water while heating1 or a pasty1 tasteless dish will be the result4 ,when the porridge is to be re-heated1 a slightly larger proportion of water should be used1 and for steaming1 a smaller quantity4 ,one advantage in steaming is that the cereal 7after being started over the fire in some suitable utensil7 can be turned into an earthen dish and set into the steamer1 warmed in the morning and sent to the table in the same dish4 ,farina1 cream of wheat and similar cereals are more palatable and nourishing if cooked in part milk4 ,these finer preparations may have milk or cream stirred into them just before serving4 ,proportion of ,water and ,length of ,time for ,cooking ,different ,cereals ,graham ,flour #a part to #b or #c of water cook #a-b hrs4 ,rolled ,wheat #a part to #b or #c of water cook #c-d hrs4 ,cracked ,wheat #a part to #d or #e of water cook #d-f hrs4 ,pearled ,wheat #a part to #d or #d of water cook #d-f hrs4 ,whole ,wheat #a part to #f of water cook #f-h hrs4 ,rolled ,oats #a part to #b or #c of water cook #c-d hrs4 ,oatmeal #a part to #d or #d of water cook #d-f hrs4 ,pearled ,barley #a part to #e of water cook #d-e hrs4 ,hominy1 coarse #a part to #e of water cook #f-h hrs4 ,hominy1 fine #a part to #d or #e of water cook #d-f hrs4 ,corn ,meal #a part to #c or #e of water cook #b-e hrs4 ,rice #a part to #c or #d of water #be m4-#a hr4 ,farina #e tablespns4 to #a qt4 liquid #a hr4 ,different lots of graham flour and rolled oats vary1 so that it is not possible to make an exact rule for them1 but graham flour should be stirred into water until the mixture is quite stiff because it grows thinner by cooking4 ,rye meal makes one of the most delightful porridges4 ,stir the meal slowly into boiling salted water1 the same as graham flour1 and cook for #a hour at least4 ,whole wheat is a very satisfying and inexpensive food4 ,some families buy it by the bushel and use large quantities of it in different ways4 ,some put the boiled wheat into bread sponge before mixing it up4 ,different kinds of corn meal vary1 too4 ,only about or as much granular meal is required for a given amount of liquid as of other kinds4 ,oatmeal is difficult of digestion1 is apt to cause fermentation and should be partaken of sparingly even when well cooked1 except by those of strong digestive powers4 ,one young man said in my presence1 8,i never know ,i have a stomach except when ,i eat oatmeal40 ,cracked wheat is very nice cooked with an extra quantity of water1 molded and served cold4 ,with a ,vegetarian ,society mill delightful cracked wheat and many other cereal foods can be made4 ,cracked corn--samp grits--hominy1 is a valuable food4 ,besides the package preparations ,i have bought it at feed stores in the ,east and obtained it from the mills in the ,west1 and with a mill it can be made at home4 ,it should be thoroughly cooked4 ,the old-fashioned way is to put it into a round bottomed iron kettle with salt and plenty of water 7adding more water when necessary7 and cook it all day4 ,it may be served with milk1 butter or gravy1 or with any of the sauces used for macaroni1 and may be cooked with tomato and onion the same as pilau1 p4 #aca4 ,,rice 8,rice is the most easily digested of all the cereals4 ,the ,japanese1 famous for their athletic superiority and wonderful endurance1 use rice unpolished4 ,the rice of commerce is not only stripped of much of its most desirable qualities1 but in order to make it attractive it is coated with glucose and talc to produce the pearly appearance4 ,persons using such rice should be careful to wash it thoroughly4 ,after once eating unpolished rice1 the rice of commerce will never again be accepted4 ,to eat polished rice is like eating shavings instead of real1 satisfying substance40--,henry ,s4 ,clubb1 ,president ,vegetarian ,society of ,america1 in 8,life and ,health10 and 8,the ,vegetarian40 ,wash commercial rice in several waters1 scrubbing it thoroughly with the hands1 in a colander set in a pan of water1 rinsing the colander up and down4 ,then put it over the fire in cold water1 boil for #e m4 and drain1 before cooking after any of the methods4 ,to ,boil ,rice ,after washing and parboiling rice1 throw it into #c or #d times its bulk of boiling salted water1 stir it over a hot fire until it rolls up in the rapidly boiling water4 ,let it boil in this way until it swells1 then set into the outer boiler or on the back of the stove on a pad until it is perfectly tender4 ,if rice is cooked in a double boiler1 use the smaller quantity of water1 and the larger if cooked altogether over the fire4 ,do not stir after it begins to swell4 ,this is practically the ,japanese method4 ,another ,japanese way is to soak the rice over night1 drain and put to cooking in an equal quantity of boiling water1 keeping closely covered all of the time4 ,chinese ,way of ,cooking ,rice ,after washing1 put rice over the fire in double its bulk of cold water1 let it boil up well1 carefully lift cover to see if water is all absorbed2 if not1 drain1 sprinkle salt over if desired 7the ,chinaman does not use it71 return to fire closely covered and watch1 listening until a faint crackling of parching grains at the bottom is heard2 then remove to the back of the range where the rice will just steam--8steam fragrant40 ,when ready to serve1 carefully stir the grain with a wooden skewer or some small round stick1 when the snowy mass should crumble apart into indistinct kernels4 8,try the ,chinaman's way and be convinced that plain boiled rice is a palatable1 substantial food40--,adapted from ,mrs4 ,j4 ,n4 ,anderson1 ,canton1 ,china1 in 8,life and ,health40 ,the ,indian ,way ,wash the rice1 put little by little into #h times its bulk 7#b qts4 to a cup7 of rapidly boiling salted water4 ,stir occasionally at first with a fork until the rice is rolling up continuously from the rapid boiling4 ,cook until tender1 #ae-be m41 according to the age and quality of the rice4 ,be sure to cook it until it is tender but not a moment longer4 ,drain in a fine colander1 pour cold water over to separate the kernels1 put into the dish in which it is to be served and set in a steamer or in the edge of the oven for a half hour4 ,the water drained from the rice may be used for soup4 ,to ,steam ,rice ,after washing1 soak #a cup of rice in #a cup of warm water for an hour or longer1 in a dish suitable for serving it in4 ,add #a level teaspn4 of salt and #a cup of milk and steam1 without stirring1 for just #a hour4 ,serve at once1 or if it has to stand1 cover close so that the top kernels will not become hard4 ,all milk may be used by taking #b-c cups4 ,if the milk fills the dish so that it is just ready to run over1 the rice when steamed will stand snowy white above the top of the dish4 ,baked ,rice ,a nice supper or luncheon dish or dessert4 - cup rice teaspn4 salt #b qts4 rich milk ,parboil rice #e m4 and drain1 add it to milk in pudding dish1 stir even in bottom of dish1 set in slow oven1 cover and bake #b-c hrs4 without stirring1 or until milk is all thickened and creamy with rice2 if the milk boils over under the cover1 the oven is too hot4 ,this is so delicious that it does not require anything additional in eating but it may be served with sugar1 maple sugar or syrup4 ,parched ,rice ,wash if commercial rice1 spread on tin and put in warm place to dry4 ,when thoroughly dried1 put in slow oven and color to an even light brown4 ,soak for #a hour in an equal quantity of lukewarm water1 then add #c times the quantity of rich milk1 with or without #a level teaspn4 salt to the cup of rice2 steam1 or cook in double boiler for #a hour4 ,serve plain4 ,the rice may be ground4 ,granella--to ,serve ,pour just enough hot water over granella to moisten it a trifle4 ,mix lightly and serve with cream4 ,granella is nice in hot milk4 ,baked ,hominy #a cup cold1 fine hominy porridge #a teaspn4 butter #a teaspn4 sugar #a pt4 milk salt #c eggs ,mix hominy and yolks of eggs thoroughly2 add melted butter1 then sugar and salt and the milk gradually1 mixing hominy to smooth paste4 ,chop in stiffly-beaten whites and bake in buttered dish in moderate oven4 ,serve as vegetable for dinner or as principal dish for luncheon or supper4 ,to ,hull ,corn #b gallons cold water1 #a tablespn4 concentrated lye or potash1 #d qts4 corn1 white corn if possible4 ,dissolve lye in water1 add corn1 and boil 7adding water to keep covered7 until the hulls will rub off4 ,wash and rub in several clear waters until the hulls are all off4 ,soak over night or for several hours in cold water2 drain and put to cooking in boiling water4 ,cook until tender1 all day if necessary4 ,add salt a little while before it is done1 then cook until as dry as possible without scorching4 ,serve as a vegetable1 plain1 or with cream or cream sauce4 ,eat in milk or with nut meats4 ,the hulled corn may be dried4 ,hard wood ashes may be used to make the lye for cooking the corn1 or a bag containing #b cups of ashes may be boiled in the kettle with the corn4 ,by boiling for #d hrs41 the hulls may be removed by using #a tablespn4 of soda to each #d qts4 of corn4 ,some prefer strong lime water for hulling4 ,instead of soaking over night1 the corn may be parboiled in #b waters before cooking4 ,granella ,no4 #a--wheat1 corn and oats lb4 7#b cups7 bread flour #a oz4 7scant cup7 rolled oats oz4 7#a tablespn47 common yellow corn meal trifle salt about cup cold water ,mix dry ingredients and to of the quantity add water for a stiff dough1 then work in the remaining until almost too stiff to knead2 roll and pound out to or inch thick1 cut in round or square biscuit and set in cold place for #b hours or more4 ,bake in a slow oven until a rich cream color or golden brown all through4 ,then grind coarse or fine as desired4 ,when oat flour is used1 of a cup only will be required4 ,it will take #b tablespns4 of ,rhode ,island meal to make oz4 and #a only of yellow granular meal4 ,the granular meal will need to be scalded with a part of the water or it will feel sandy in the granella4 ,the weights for a larger quantity are3 #h lbs4 bread flour1 #a lb4 oats1 lb4 corn meal1 #a oz4 salt4 ,granella ,no4 #b--rice1 wheat and barley cup rice #b cups bread flour cup barley grits salt water ,cook rice in one cup water1 cool1 add salt1 flour and grits1 knead to very stiff dough1 adding a trifle more water if necessary4 ,finish as ,no4 #a4 cup rice flour1 #a cup bread flour and cup barley grits may be used instead of the above combination4 ,granella ,no4 #c--rye1 wheat and barley cup rye meal #b cups bread flour #a cup barley grits salt ,granella ,no4 #d--rye1 wheat and corn cup rye meal #b cups bread flour #a-b tablespns4 corn meal salt water ,,macaroni 7,,italian ,,paste7 ,macaroni is one of the most important of cereal foods4 ,the best--,italian--is made from a wheat rich in gluten1 so to a great extent it supplies the place of meat4 ,one of the first things we do when we go into a new place is to hunt up an ,italian macaroni store1 as that is the only place where the genuine article is to be found4 ,that made in this country1 put up with a foreign label on the package1 is inferior4 ,the ,italian pastes come in a great variety of shapes and are named according to the shape4 ,macaroni1 spaghetti and vermicelli are well known2 then there are lasagne 7broad and flat71 rigatoni 7large corrugated71 da natali1 ditali rigati1 cannaroni rigati and reginnetti with mostacioli bianchi1 soprafini 7fine vermicelli71 ditalini and acini di pepe--a few of the many4 ,there are some small fine pastes put up in dainty boxes1 especially for invalids1 that are very delicate and digestible4 ,those who have visited macaroni factories in ,italy where macaroni is made for exportation1 say that everything in connection with the food is neat and clean and that the macaroni is dried in closed rooms entirely removed from the dust of the street4 ,that which travellers see drying by the roadside1 exposed to the dust1 is from small or private factories for home consumption4 ,to ,cook ,macaroni ,do not wash or soak it4 ,break it when necessary and put into perfectly boiling salted water1 #h parts water to #a of macaroni4 ,stir as soon as it is put into the water and often1 until it begins to roll up1 from the rapid boiling4 ,keep over a hot fire where it will continue to roll in boiling until well swollen and nearly done1 then set back to simmer slowly4 ,when perfectly tender 7which will be in from to #a hour according to the size1 age and quality1 the better quality taking longer7 turn into a colander and when drained1 turn cold water over it1 or1 let it stand in cold water until ready to use4 ,vermicelli and the other small varieties for soup require only twice their bulk of water1 and some of them require #aj m4 only for cooking4 ,they will usually just absorb the water4 ,when preferred1 macaroni may be cooked in just the amount of liquid it will absorb1 which will be about #d times its bulk4 ,it may be cooked sometimes in a rich consomm1 sometimes in milk in a double boiler1 or in milk and water4 ,it is often partly cooked in water1 drained and finished in milk4 ,the 8traditional0 way of cooking spaghetti is to put the ends into water and coil it around in the kettle as it softens1 cooking in full lengths and eating it the same1 but the propriety of this method is questionable4 ,in the first place1 its sauce is apt to spatter in the effort to introduce the coil into the mouth1 and mastication is sure to be incomplete4 ,the measurements of macaroni vary according to the size4 ,for a large open variety1 a cup and a half will be required where it would take only a cup of a small kind1 or of the ordinary pipe-stem macaroni broken into inch lengths4 ,there is nothing that gives such character to macaroni as to cook a little garlic with it1 a very little for some tastes1 not more than a clove to each cupful1 less even1 if the macaroni is not to be drained and the cloves are large4 ,we seldom cook any preparation of macaroni without it1 and people wonder why our macaroni has such a good taste4 ,not enough should be used to give a positive garlic flavor4 ,pine nuts and sour cream give the cheese flavor4 ,a good quality of macaroni is good without any sauce1 just cooked in salted water and eaten slowly with nuts2 but it may be served with any desired1 tasty sauce4 ,the mushroom sauces1 ,italian or ,boundary ,castle are especially delightful with it1 but many others are excellent1 olive and nut butter1 old-fashioned milk gravy1 lentil gravy1 a good cream sauce1 cream of tomato sauce1 or any of the nice1 meaty flavored sauces1 or parsley butter4 ,sometimes return macaroni to the fire after draining1 and add a little butter1 with or without chopped parsley1 for those who use butter1 or a little milk and butter or a few spoonfuls of cream4 ,then another time1 put this cream or butter macaroni into a vegetable dish and pour a few hot stewed tomatoes over it4 ,baked ,macaroni in ,cream ,sauce #a-a cup macaroni1 according to size #b small onions #a-b small cloves of garlic #a qt4 water #a-b teaspns4 salt ,sauce3-- #a tablespn4 oil #a tablespn4 flour #a large pt4 milk salt1 crumbs chopped parsley ,make cream sauce in the usual way with the oil1 flour1 salt and milk and pour into baking dish1 turn into it the macaroni which has been cooked in the salted water with sliced onion and garlic until tender and the water absorbed1 and press down into the sauce2 sprinkle with crumbs and parsley and bake in moderate oven until bubbling and delicately browned4 ,if preferred1 cup of flour may be used in the sauce4 ,make enough of this dish for two days1 and another day stir salted tomato into what is left and bake as before for ,macaroni in ,tomato ,sauce4 ,macaroni--,pine ,nuts ,add cup of pine nut butter or meal to the sauce in the preceding recipe 7by mixing a little of the sauce with it7 and sprinkle with chopped meats and crumbs4 ,macaroni--,corn -#a cup macaroni #c cups boiling water #a-a teaspn4 salt #a small onion -#a small clove of garlic if wished #a cup canned1 or stewed fresh corn ,sauce3-- #a cup rich milk or thin cream tablespn4 flour teaspn4 salt ,add corn and cooked macaroni to sauce1 turn all into baking dish1 sprinkle with crumbs and pour a little melted butter over if sauce is made with milk4 ,brown in oven4 ,browned ,macaroni and ,granella #a cup macaroni1 -#a cup granella1 #c cups rich milk 7more if necessary74 ,dry and delicately brown macaroni in oven and cook the same as unbrowned4 ,put into baking dish in layers with granella1 turn milk1 slightly salted1 over and heat in moderate oven4 ,it should be quite moist when done4 ,unless the milk is about one-fourth cream1 there may be a little oil or butter poured over the top4 ,macaroni--,tomato and ,onion ,simmer onion in oil or butter1 add stewed tomatoes and salt2 simmer a few minutes and add cooked macaroni2 set back where it will heat slowly for a short time and serve4 ,tomatoes1 onions and macaroni may be put into baking dish in layers1 with a sprinkling of pine nut meal2 with tomatoes1 crumbs and chopped nuts on top1 and baked4 ,vermicelli--,asparagus ,cook vermicelli in salted water1 drain1 spread on platter1 lay stalks of cooked asparagus on it and pour egg cream sauce over4 ,cut asparagus into inch lengths if preferred4 ,macaroni in ,milk ,heat #a qt4 of milk in inner cup of double boiler1 add #a cup of macaroni and cook until tender1 perhaps for #b hrs4 ,serve plain as side dish or for luncheon or supper4 ,it may also be served with stewed raisins1 with or without cream4 ,cream ,mold of ,macaroni ,cook cup of macaroni with or without a few slices of onion and a suspicion of garlic1 in #b cups of water with tablespn4 of butter until tender and well dried out2 drain1 add cup milk1 #a large egg and salt4 ,turn into well buttered mold and bake covered in pan of water in moderate oven until egg is set1 -#a hour4 ,serve with ,boundary ,castle or any suitable sauce4 ,macaroni--,sour ,cream #b-c cups macaroni #a pt4 sour cream 7or sour milk with butter or oil7 #a teaspn4 salt #a egg ,add beaten egg and salt to cream and pour over cooked macaroni in baking dish2 sprinkle with crumbs and bake until egg is set4 ,rice may be used in place of macaroni1 tomato also may be added sometimes with chopped onion2 a delicate flavoring of sage gives another variety4 ,,breads--,,leavened ,yeast ,yeast is a plant and success in bread-making depends upon its growth4 ,plants require warmth1 food and moisture and thrive the best when not too warm nor too cold4 ,a temperature of from #ge degrees to not over #ij degrees is the most favorable for the growth of the yeast plant4 ,compressed yeast is the most convenient to use when it can be obtained fresh1 but the bread made from it lacks the sweet rich flavor of that made from a good soft yeast2 so from the great number of good recipes for liquid yeast ,i give two with which ,i have had excellent success4 ,use only mature1 well ripened potatoes for yeast4 ,hops may be omitted but the yeast keeps better and the bread is lighter and sweeter when a few are used4 ,keep yeast in several small jars rather than in one large one1 so as not to disturb the whole when using from it4 ,bread rises slowly from yeast that is less than #dh hours old4 ,when liquid yeast is used1 let it count as part of the wetting4 ,compressed yeast is meant when dry is not specified in recipes calling for cakes of yeast4 ,to use compressed yeast1 slice it in rather thin slices1 sprinkle sugar between the layers and pour just enough lukewarm water over it to moisten the sugar1 not enough to cover the yeast4 ,let stand until foamy and use at once4 ,one cake of compressed yeast equals #d tablespns4 of either grated or mashed potato yeast4 ,grated ,potato ,yeast #b qts4 water #b tablespns4 hops #f medium sized or #c very large potatoes cup sugar cup salt #a cup soft yeast1 or #b cakes of good dry yeast 7yeast foam when obtainable7 ,dissolve yeast in warm water with part of the sugar4 ,simmer the hops in water for half an hour1 strain1 add enough water to make #b qts4 and keep at boiling point4 ,put sugar and salt into a large granite or porcelain kettle1 quickly grate the pared potatoes over them1 set the kettle over the fire and pour the boiling hop water on to the mixture1 stirring2 let boil until thickened1 remove from fire1 cool to lukewarm1 add the yeast1 beating it in well and let stand on table or shelf in warm kitchen2 as it rises1 stir it down once in a while2 when well risen1 set in a cool place and stir down occasionally until it does not rise any more4 ,fill clean cold jars about full and when settled1 fasten covers on and put in ice box4 ,use #a tablespn4 of yeast to each pint of water when setting bread over night1 and double the quantity for starting in the morning4 ,mashed ,potato ,yeast #a cup smooth mashed potato #a tablespn4 loose hops #a tablespn4 sugar #a teaspn4 salt cup of water in which potatoes and hops were boiled1 #a cake of dry yeast dissolved in cup of water with a little of the sugar1 or1 cup of hop water and cup of liquid yeast4 ,tie the hops in a piece of cheese cloth and cook with the well washed but not pared potatoes 7the yeast is lighter if the skins are left on72 when done1 drain and peel potatoes and rub through colander on to the salt and sugar2 beat well1 pour water on gradually1 add yeast1 beat1 put into a clean glass jar1 lay the cover on without fastening down and let stand in a warm room until full of bubbles1 no longer2 then set in a cold place4 ,when thoroughly cooled1 fasten the cover tight and keep in refrigerator4 ,use - cup of yeast to a pint of liquid1 according to the time you wish to give the bread to rise4 ,dry ,yeast #a cup loose hops #b qts4 water #a qt4 pared potatoes in small pieces flour #a cup corn meal ,boil potatoes with hops tied in cheese cloth until tender2 remove hops 7squeezing bag when cool71 put potatoes and water through colander1 and stir into the liquid while scalding hot1 enough flour to make a rather stiff batter4 ,beat well1 add cup of yeast or #b dry yeast cakes dissolved in water4 ,when light1 add the cup of corn meal or enough to make a dough stiff enough to roll2 roll - in4 thick1 cut into small square or round cakes1 dry in the sun or in a slightly warm oven 7they are sometimes dried between two boards covered with corn meal7 until so much of the moisture is expelled that they cannot ferment4 ,if kept dry the cakes will retain their strength for a long time4 ,the small pieces of dough may be crumbled and dried4 ,flour ,white1 graham and whole wheat are the flours most commonly used in making bread4 ,white bread flour is made from spring wheat1 which is richer in gluten than winter wheat and is of a rich cream color4 ,winter wheat flour is more suitable for cakes and pastry1 and for that reason is called pastry flour4 ,a blended flour1 spring and winter wheat combined1 is considered by some the most nearly perfect bread flour4 ,graham flour is composed of the whole kernel of the wheat1 its bran overcoat and all1 ground up together4 ,the bran contains no nutriment and is irritating to some stomachs4 ,graham flour is nearly always made from winter wheat4 ,in making whole wheat or entire wheat flour1 the bran or fibrous covering of the kernel is removed and the entire nourishing part of the grain is ground4 ,whole wheat flour is usually made from spring wheat4 ,some so-called 8whole wheat0 flours are simply very fine graham2 that is1 the bran is all there1 but ground very fine4 ,the best grades of flour are the cheapest as a smaller quantity is required for the same amount of liquid4 ,good flour also requires less kneading4 ,perhaps the greatest deception has been practised in 8gluten0 flours4 ,some which have been advertised as pure gluten have been found to contain as high as #fc and #ge per cent4 of starch4 ,a pure gluten flour for making yeast bread is out of the question4 ,flour made from new wheat will for a time improve with age1 but after a certain period it begins to deteriorate2 so it is not best to lay in a too large supply at once4 ,keep flour in a warm1 dry place1 as all bread1 cakes and pastry are lighter made from dry flour4 8,for use in bread-making the superfine white flour is not the best4 ,its use is neither healthful nor economical4 ,fine flour bread is lacking in nutritive elements to be found in bread made from the whole wheat4 ,it is a frequent cause of constipation and other unhealthful conditions40 ,,bread--,,yeast ,suggestions ,bread should not be set over night when there is the least possibility of its becoming light enough to fall before it can be attended to in the morning4 ,dough mixed stiff at first requires double the quantity of yeast of that started with a sponge1 but as this method has several advantages it is becoming the favorite4 ,beat the batter very thoroughly for either method1 as that has much to do with the lightness of the bread4 ,keep bread at all stages at as even a temperature as possible and away from draughts of air4 ,a large pasteboard box is an excellent thing to set it into4 ,a moist atmosphere is most favorable for raising bread4 ,keep bread covered close to prevent a crust from forming over the top4 ,paper is better than cloth to exclude the air4 ,to hasten the rising of bread1 use a larger quantity of yeast rather than a higher temperature4 ,above #ij degrees the bacteria which were in the flour or yeast may begin to grow and the bread will be sour4 ,given more time and raised at a lower temperature1 bread will be sweeter and of a finer texture4 ,attend to bread at every stage as soon as light1 before it begins to fall2 exercise especial care in this respect with compressed yeast as it loses its life very quickly after becoming light4 ,bread will rise better in a deep vessel1 such as a pail or a stone crock1 than in a broad flat pan4 ,always oil the dishes used for raising it in4 ,each time that bread rises it loses some of its sweetness and nutritive value1 so the fewer times it is allowed to rise the better1 if light enough to be digestible4 ,some cooks prefer flour that has been delicately browned for setting the sponge for bread4 ,a good bread kneader is one of the best investments in cooking utensils4 ,it saves time and strength and makes better bread4 8,in the making of raised or yeast bread1 milk should not be used in place of water4 ,the use of milk is an additional expense and it makes the bread much less wholesome4 ,milk bread does not keep sweet so long after baking as does that made with water and it ferments more readily in the stomach40 ,in cakes and crusts where milk is used with yeast1 sour milk may be substituted for sweet with the same results4 ,to aid fermentation1 a little sugar may be used in starting bread1 but not enough to cover the sweet taste of the flour4 ,at a great altitude1 bread rises very quickly2 and requires less yeast4 ,do not allow bread to get over light1 even if it does not become sour2 for the sweet taste will be destroyed1 and if in the loaf1 it will fall in the oven4 ,whole wheat and graham bread will be lighter if white flour is used2 and if white flour alone is used for the sponge the bread will not be so apt to sour4 ,whole wheat and graham bread need to be mixed stiffer than white and must not be allowed to become very light or they will fall in the oven and have a hollow place in the loaf4 ,bread from whole wheat and graham flour requires slower and longer baking4 ,whole wheat1 graham or rye bread may be steamed #c hours and baked slowly hr41 sometimes4 ,salt delays fermentation1 so when bread is started with a sponge the salt should not be added until the sponge is light1 and it may be worked in at the end of the first rising of the mass of dough4 ,when a large quantity of bread is made at a time1 a smaller proportion of yeast is required4 ,stir soft yeast well before using from it4 ,do not let the jar of yeast stand in a warm kitchen for a few minutes even4 ,it is impossible to give an exact rule for the proportion of flour to liquid in bread as different brands of flour vary and the same brand may be dryer or more moist at different times2 but usually not less than three times as much flour as of liquid is required1 and not much more4 ,near the sea level bread dough may be mixed as soft as it can be well handled2 but as the altitude increases the stiffness of the dough should increase4 ,flour must be warm when added to bread at any stage4 ,do not add any flour to bread after the last rising before putting it into the tins1 8as all the flour in it is1 in a fermentative sense1 cooked and the addition of raw flour injures its quality40--,charles ,cristodoro4 ,oil the board and your hands instead4 8,bread should be light and sweet1 not the least taint of sourness should be tolerated4 ,the loaves should be small and so thoroughly baked that so far as possible1 the yeast germs shall be destroyed4 ,when hot or new1 raised bread of any kind is difficult of digestion4 ,it should never appear on the table40 ,the loaves should be baked in separate tins1 brick shaped ones being best4 ,if the loaf feels soft on the sides when removed from the tin1 return it to the oven for it is not done4 ,when done1 leave loaves where the air can circulate around them until cool4 ,keep bread in tin or stone receptacles1 never in wood2 wash them often in warm soapsuds and scald thoroughly4 ,never cover bread in the box with a cloth1 if anything is required1 use paper4 ,cloth causes a musty taste and smell4 ,do not allow crumbs or bits of bread to collect in the box or jar4 ,to freshen stale bread or buns1 place them in a hot oven above a pan of boiling water2 or put into one tin and cover with another and leave #aj-cj m4 according to size of loaf and heat of oven4 ,rolls are sometimes dipped in milk or water and heated in the oven2 or1 put into a paper sack and left in the oven for #aj m4 ,white ,bread #b-d tablespns4 liquid yeast1 or #a cake compressed yeast warm water to make #a qt4 of liquid #b tablespns4 oil #a teaspn4 sugar #a teaspn4 salt #c-c qts4 flour ,put yeast in a quart measure 7compressed yeast will have been dissolved according to directions7 and fill the measure with warm water4 ,turn into warm mixing bowl1 add oil1 sugar and salt 7sugar may be omitted71 mingle1 add flour until a drop batter is formed2 beat vigorously for #e m41 then continue to add flour4 ,when too stiff to stir1 knead on molding board until dough is smooth and does not stick to the board by deft handling1 place in a well oiled deep dish1 cover well and let stand in a moderately warm place until light4 ,it may now be folded down and turned over and allowed to come up half way again1 or be put at once into the tins4 ,allow bread to rise in tins to a little more than double its bulk 7experience will do more for one in determining the proper degree of lightness than any recipe71 and put into a moderate oven with spaces between the pans2 when well risen and moderately browned1 lower the temperature of the oven a little and finish baking4 ,cover with asbestos sheets or paper if bread is in danger of becoming too brown4 -#a hr4 will be required for baking a medium sized loaf4 ,fruit ,bread ,use double the quantity of oil and from - cup of sugar in the recipe for white bread1 add #b large cups of seedless raisins or #a cup each of raisins and currants4 ,dates or figs may be used when preferred4 ,nut ,bread ,use #b cups coarse chopped nuts instead of fruit1 in fruit bread recipe4 ,brown sugar may be used instead of white1 or sugar may be omitted altogether4 ,irish ,bread ,brown sugar1 raisins1 currants and caraway seeds in fruit bread recipe4 ,whole ,wheat and ,graham ,bread ,use white flour and whole wheat or graham instead of all white flour in the recipe for white bread4 ,these breads require to be kneaded a little stiffer than white flour bread to prevent their being coarse grained and falling in the oven2 also1 care must be taken that they do not get too light before baking4 ,it is a mistake to put molasses or sugar into graham bread as it conceals the sweet nutty flavor of the flour4 ,zwieback ,bread #a pt4 water teaspn4 salt #d tablespns4 yeast or #a cake compressed yeast - cup corn meal white flour to knead ,it is better not to use oil in zwieback bread4 ,new ,york 8,home ,made0 ,bread #b-d tablespns4 liquid yeast or #a cake compressed yeast1 warm water to make #a qt41 white flour for drop batter2 beat well4 ,when light1 add #a cup corn meal gruel 7to make1 use #a tablespn4 of granular meal to each cup of boiling water and cook #b hrs471 #a teaspn4 salt1 and flour for smooth dough4 ,let rise in bulk once1 then put into pans4 ,a baker gave me this idea4 ,he said he had a great run on it once in ,new ,york ,city under the name of 8,home ,made0 bread4 ,the bread is very moist and sweet4 ,oatmeal ,bread4 ,mrs4 ,cobb1 ,bay ,city cup oatmeal or #a cup 7pressed down7 of rolled oats #a qt4 water #b tablespns4 oil cup sugar #b-d tablespns4 yeast or #a cake compressed yeast #a teaspn4 salt white flour ,cook oats in water as for porridge1 #a-c hrs41 cool to lukewarm1 add sugar1 oil1 yeast1 and flour for sponge2 beat1 let rise1 add salt1 and flour for soft dough2 when risen form into loaves and when moderately light bake from -#a hr4 ,sugar need not be used4 ,rye ,bread #a pt4 water #a tablespn4 oil teaspn4 salt #c tablespns4 liquid yeast #c cups rye meal1 not flour #d-e cups white flour or enough to make a very stiff dough ,let rise once in bulk and put into tins2 when light1 bake in moderate oven4 ,add caraway seeds when liked4 ,rice ,bread ,cook #b cups of rice in #b qts4 of water until tender2 cool to lukewarm2 add #d-f tablespns4 yeast with water to make #a pt41 #a teaspn4 salt and #d-e cups white flour1 or enough to make a very stiff dough4 ,crisp ,bread ,sponge3-- #a cup water #a tablespn4 oil cake yeast #a-a cup bread flour ,when light1 add #a cup fine dry bread crumbs1 knead well1 use crumbs to roll the dough1 roll in4 thick1 cut into large rings1 let rise and bake in moderate oven until crisp4 ,crumbs may be kneaded into bread dough and finished the same4 ,potato ,ball ,bread #b cups mashed potato #a cake dry yeast #a teaspn4 salt #b teaspns4 sugar ,add yeast cake powdered fine1 to the potato when lukewarm1 and the salt and sugar when cold2 form into a ball1 cover and keep in cool place #b or #c days4 ,when ready to bake1 add #b cups mashed potato mixed with #a teaspn4 salt and #b of sugar to the ball4 ,make a ball of half the mixture and add enough warm water to the remainder to make #b qts4 or more4 ,add warm flour to knead1 let rise in bulk once or twice before putting into pans4 ,proceed in the same manner for each baking1 keeping the ball covered in a cool place between bakings4 ,a new ball will not need to be started oftener than once in three months if at all4 ,this yeast works very quickly and makes beautiful bread4 ,of course for small bakings1 half the quantity of yeast would be sufficient4 8,delicious0 ,bread ,i do not know the origin of this yeast but the bread is truly named4 ,put into a pitcher or some suitable deep vessel #b cups of mashed potato to which has been added #a cup of sugar and #a qt4 of warm water4 ,cover and let stand in a warm room for from #a to #c days or until covered with a foam almost like the meringue on a pie4 ,mix some of this foam with #a cup of warm mashed potato1 let stand in a warm place #a-b hrs41 add #a tablespn4 of salt and set away in a cool place4 ,to the original yeast add #a-b qts4 water1 #b-c teaspns4 salt and warm flour to knead2 when light1 stir down1 and put into pans the second time it rises4 ,be careful not to let it get over light in the pans before baking4 ,for the next baking1 add #a cup of sugar and the #a cup of potato reserved from the last baking1 to #b cups of fresh mashed potato2 take out #a cupful as before1 let stand in warm place #a hr41 add #a tablespn4 of salt and set in a cool place4 ,to the #b cups of potato add a little water and set in a warm place until light1 when water to make #b or #c qts4 may be added and the bread kneaded up4 ,this bread needs to be eaten to be appreciated4 ,the yeast may be used in universal crust1 raised cakes and wherever other yeast is used1 with delightful results4 ,boston ,brown ,bread4 ,corn and ,rye #a pt4 warm water #a tablespn4 oil #a teaspn4 salt cup molasses -#a cake of yeast #a pt4 rye meal #a pt4 granular corn meal ,mix all ingredients1 let rise2 pour into tins1 let rise1 not too light2 steam #c hrs4 bake #bj-cj m4 in slow oven4 ,raisins or nuts or both are good in brown bread4 ,boston ,brown ,bread1 ,no4 #b4 #a pt4 water #a tablespn4 oil cup molasses -#a cake yeast #a teaspn4 salt #a cup pastry flour #a cup rye flour #c-c cups granular corn meal ,mix all ingredients except corn meal1 let rise1 add meal1 turn into tins and when risen not quite double1 steam for #c hrs4 and bake #bj m4 to hr4 in slow oven4 ,west ,virginia ,scalded ,corn ,meal ,bread #a cup ,rhode ,island meal #a cup boiling water #a cup warm water #c-c cups dry meal cake of compressed yeast #a small egg #a-a teaspn4 salt #a tablespn4 oil ,a little more meal may be used4 ,scald #a cup of meal with boiling water1 add warm water1 yeast1 oil and dry meal4 ,when light1 add salt and beaten egg1 let rise in the dish in which it is to be baked4 ,the bread is best baked in an iron skillet or frying pan with a cover4 ,corn ,cake ,sponge-- #a pt4 skimmed milk #a tablespn4 oil #a tablespn4 sugar cake yeast #d-d cups pastry flour ,when light2 #a teaspn4 salt1 #b cups granular corn meal1 #b eggs slightly beaten4 ,turn into well oiled pan to depth of #a-a in41 let stand in warm place a few minutes1 bake in moderate oven4 ,the quantity of flour will vary with the brand1 #c-d cups only of bread flour will be required4 ,the eggs make a finer grained as well as lighter bread4 ,one egg will do if eggs are scarce4 ,salt ,rising ,bread--,suggestions ,tastes and opinions differ concerning this bread but no other takes its place to those who were accustomed to it in childhood4 ,with a little practice1 salt rising bread becomes less work to make than hop yeast bread4 ,it is more wholesome and richer flavored and keeps better than other yeast bread1 and it has a fine cake-like texture4 ,the experience of some persons is that salt rising bread is less apt to cause acidity in the stomach than hop yeast bread4 ,the secrets of success with it are in keeping it evenly warm2 in not making it too stiff2 and in not kneading it too much4 ,too much flour renders salt rising bread dry and powdery4 ,the water surrounding the rising at different stages should be at a temperature of #aaj to #abe degrees1 or so that it feels hot to the hand1 but not scalding4 ,in cold weather1 an ideal way to keep the loaves warm while rising is to put them on bricks in a pan or tub of warm water and cover them with a blanket4 ,it is well to scald all utensils used for the bread with boiling sal-soda water and to use the same water to stand the yeast in while rising4 ,while the flour added to salt rising bread should be warm1 it must never have been hot at any time before using as it is the yeast germs which it and the other ingredients contain that raise the bread4 ,the loaves should be wrapped in a thick cloth when taken from the oven and left until cold4 ,salt rising bread makes sweet and tender zwieback4 ,salt ,rising ,bread4 ,no4 #a ,mix #a tablespn4 each of salt1 sugar and corn meal 7white or ,rhode ,island if obtainable7 with #c tablespns4 of oil1 pour over all #a pt4 of boiling water2 stir until sugar and salt are dissolved1 then add #a pt4 cold water that has never been heated4 ,add warm flour for thick batter which will be rather thin after beating 7about #b qts41 perhaps74 ,beat thoroughly and set in pan of water at #aaj to #abe degrees or in some place that can be kept at a uniform temperature much warmer than for common yeast bread but not warm enough to scald the rising4 ,when the first bubbles appear1 beat the batter thoroughly and repeat the beating each hour until light1 which will be in from #d-f hours4 ,the rising should not be allowed to become too light at any time4 ,when the batter is light1 close the doors so that there will be no draughts4 ,have the pans oiled and warm1 and the flour warm4 ,add the flour rapidly with very little stirring1 to the batter2 when stiff enough1 turn all out on to a warmed1 floured board and work in quickly with as little kneading as possible enough flour for a rather soft dough2 form into loaves and place in oiled pans1 set in a warm place1 covering well to keep a crust from forming over the top as well as to keep the loaves warm4 ,as soon as light1 place in a moderate oven and bake thoroughly4 ,salt ,rising ,bread4 ,no4 #b ,to #a cup very warm water add teaspn4 of salt and fine middlings 7shorts7 to make a rather stiff batter2 beat well1 cover and set in a dish of very warm water1 covered1 beat #b or #c times while rising4 ,when light1 turn into a warm mixing bowl1 add #a pt4 or more of warm water1 a little more salt and warm graham flour 7part white flour if preferred7 for a soft dough1 and finish the same as ,no4 #a4 ,universal ,crust ,for shortcakes1 fruit tarts1 meat and vegetable pies1 pot pie dumplings1 crackers1 buns1 steamed puddings1 loaf cake1 doughnuts and cookies1 rusk and ,sally ,lunn4 #a cup skimmed milk cup 7large #d tablespns47 oil teaspn4 salt teaspn4 sugar #a-b tablespns4 liquid yeast or cake compressed yeast pastry flour ,mix all ingredients except salt and add flour for sponge batter2 beat2 when light1 add salt and warm flour for moderately stiff dough4 ,knead a little and cut into biscuit for the top of fruit tarts or meat or vegetable pies1 or place on tins for shortcake crusts4 ,for dumplings1 use only cup of oil or #a tablespn4 of raw nut butter4 ,the crust may be kneaded stiff at first and allowed to rise twice4 ,if the crusts are not fine grained it is because you have not used enough flour or have not kneaded them enough2 but they do not want to be quite as stiff as bread is usually mixed4 ,shortcake crusts or tins of thin biscuit may be made and kept on hand and just warmed up when needed1 or laid over meat or vegetable pie fillings or hot cooked fruit fillings and left in the oven long enough to warm through4 ,we consider this one of the most valuable recipes in the book since it can be used in so many ways in the place of baking powder crusts4 ,sour ,cream ,crust--no soda #a cup thick sour cream - cake compressed yeast teaspn4 salt white flour ,make sponge or knead at once to soft dough1 let rise1 make into any desired shape and when light1 bake4 ,this is very nice for shortcake crusts and can be used for nearly all purposes that universal crust is4 ,that the cream was sour would not be known after the crust is baked4 ,sally ,lunn4 ,breakfast or ,supper ,bread ,use #a egg1 with or without #a tablespn4 of sugar to each cup of milk in universal crust4 ,bake in shallow or thick loaf as preferred4 ,soup ,crackers #a cup of skimmed milk or water cup 7scant half cup with water7 of oil or oil and melted butter teaspn4 salt teaspn4 sugar #a or #b tablespns4 liquid yeast or - cake compressed yeast pastry flour for stiff dough1 #d-e cups ,knead thoroughly 7dough may be put through food cutter #e or #f times72 when light1 fold down and turn over and when risen again1 roll thin1 prick all over quickly with fork or docker1 cut into any size or shape desired and bake at once before the crackers have time to rise and acquire a bread like taste4 ,bake in a moderate oven until well dried all through1 but not too brown4 ,when properly baked these crackers are more suitable for soups than unleavened crackers1 as they are more porous and tender4 ,tiny ones cut with a plain round pastry tube are attractive for special occasions4 ,they may be cut in larger sizes1 sometimes as large as a saucer1 like the ,swedish milk biscuit1 for serving salads or entres upon4 ,for salads1 they may have a hole in the center4 ,i have an oblong cutter1 made by bending a small round tin tube into that shape1 that makes pretty soup crackers4 ,bake the dough in long slender rolls for ,soup ,sticks4 ,rolls ,dough-- #a pt4 milk -#a cake compressed yeast or #b-d tablespns4 liquid yeast - teaspn4 salt #b tablespns4 oil about #c pts4 flour ,add yeast to warm milk with flour for batter2 let rise1 add salt1 oil1 and flour to knead4 ,knead and pound dough until elastic4 ,let rise in bulk or roll out at once4 #a tablespn4 of sugar is sometimes added to light sponge2 also #a egg or #b yolks or #b beaten whites4 ,an excellent way is to let the dough rise in bulk after kneading1 and when light1 turn from the oiled bowl on to the board and roll out without mixing4 ,for ,parker ,house rolls1 roll dough in4 thick1 cut out with large biscuit cutter1 press across the center or a little one side of the center with a small round stick 7the bakers have a piece of broom handle rubbed smooth with sandpaper7 or knife handle1 brush one side with oil or butter and fold the other side over1 place on oiled and floured pan with spaces between so the shape will not be spoiled in baking4 ,let rise until very light1 when nearly light1 wring a cloth out of warm water1 not too dry1 and lay it over the rolls for a short time4 ,bake in quick oven4 ,for ,crescents1 roll the dough as nearly square as possible1 less than in4 thick1 cut into strips #g in4 wide1 cut the strips into squares and the squares diagonally into halves2 brush lightly with water1 then commence to roll firmly from the long side1 opposite the point of the triangle2 leave the point underneath4 ,lay on the pans in the shape of a horseshoe1 when light1 bake in a quick oven4 ,may brush with white of egg or thin cooked starch paste when nearly done4 ,the ,vienna roll is made by shaping the same as the ,vienna loaf 7a little smaller at each end71 about #f in4 in length4 ,when the rolls are light in the pan1 gash the top of each diagonally three times with a sharp knife4 ,bake in a moderate oven4 ,roll dough into a long strip1 cut into #c-;in4 lengths1 lay close together in pan1 brush with syrup made by cooking together for one minute equal quantities of milk and sugar2 let rise1 bake1 for ,finger rolls4 ,sometimes roll dough thick and cut with small round cutter4 ,for ,shamrock rolls1 put three small round balls of dough in each gem or muffin cup4 ,cleft rolls4 ,make dough into balls2 when light1 cut each roll across the top with a sharp knife1 about #a in4 deep1 or1 once each side of the center1 or1 once each way1 making a cross roll4 ,buttermilk ,rolls #a pt4 buttermilk - cup oil #d tablespns4 yeast with warm water to make cup #a tablespn4 sugar #a teaspn4 salt white flour ,warm buttermilk1 add yeast and sugar with flour for sponge2 when light1 add salt1 and flour for soft dough1 let rise and shape into rolls4 ,swiss ,rolls4 ,bennett's #a cup skimmed milk #a tablespn4 sugar #a tablespn4 butter #a cake compressed yeast teaspn4 salt #a egg1 white flour ,boil milk1 sugar and butter together1 cool1 add yeast1 sprinkle in flour gradually1 agitating and beating liquid with batter whip2 beat in the egg and flour1 beating with strong spoon1 for a very stiff batter1 so stiff that it beats hard 7may knead to soft dough74 ,leave in warm kitchen #a hr4 or longer1 set in icebox for several hrs4 or #b days2 roll1 handling lightly1 in4 thick1 spread with soft butter1 roll up1 cut off #a in4 thick1 let rise1 bake in moderate oven4 ,the dough may be baked in loaves and used for dainty sandwiches4 ,crumb ,rolls ,sponge-- #a pt4 skimmed milk cup oil cake yeast #d cups bread flour ,when light--#b cups dry bread crumbs 7not very fine71 a little salt if crumbs are not very salt1 flour to knead rather soft4 ,shape1 and bake when light4 ,one chef made himself famous by making rolls of crumbs4 ,crumb ,rolls of ,brown ,bread ,sponge-- #a pt4 water #b tablespns4 oil cake of yeast #c cups bread flour ,when light-- teaspn4 salt #a qt4 fine1 stale1 brown bread crumbs #b cups flour1 or enough to knead ,let rise in bulk1 shape as desired1 bake when light4 ,rolled ,rolls ,roll dough for rolls 7p4 #dch7 in a square - in4 thick1 brush with butter or not1 sprinkle with maple sugar or chopped hickory nuts or granulated sugar and ground coriander or anise seed1 with or without currants or raisins1 or with a mixture of chopped citron1 ,english walnuts and sugar 7maple or granulated71 or chopped nuts1 figs1 raisins and cocoanut4 ,roll tight1 cut from the end in #a or #a in4 lengths1 lay close together in pan1 let rise1 and bake in moderate oven4 ,or1 roll bread dough out and spread with hard sauce flavored with vanilla1 lemon1 coriander or anise4 ,sprinkle with currants or raisins4 ,roll1 bake1 glaze with sugar and hot water4 ,potato ,biscuit #a cake yeast #a qt4 water #a cup sugar #b cups mashed potato #a scant cup oil 7or oil and melted butter mixed7 #d or #e eggs salt white flour ,add beaten eggs1 warm water and all other ingredients to warm mashed potato1 with flour for stiff dough2 when light1 roll out1 cut into biscuit1 let rise1 bake4 ,split ,biscuit ,use only #b tablespns4 of sugar in potato biscuit with milk for wetting4 ,roll light dough in4 thick1 cut into biscuit1 butter half of them on top and lay one of the other half on top of each2 lay close together in pan1 brush with butter1 let rise1 bake4 ,raised ,biscuit ,take roll dough or add a little more oil to bread dough1 cut into small biscuit and place a little way apart in pan1 prick with fork1 let rise and bake4 ,or1 cut strips of dough into small pieces1 roll into balls and place close together in tin4 ,when there is a little piece of dough left1 break it into small1 irregular pieces and put one on the top of each biscuit4 ,breakfast ,biscuit--rice1 corn and flour ,take cold boiled rice1 double its quantity of flour1 a little fine corn meal1 and yeast4 ,mix with water to dough and let rise over night4 ,roll and cut into biscuit in the morning1 let rise and bake for breakfast4 ,rusk #a pt4 milk cup oil -#a cup sugar #b eggs #a cake yeast white flour coriander or anise ,beat oil and sugar together1 stir in a little flour1 add beaten eggs and warm milk1 then dissolved yeast and flour for sponge4 ,when light1 add flour for smooth dough1 let rise1 mold into small biscuit1 place close together in biscuit tin or put into muffin rings1 or roll #a in4 thick1 cut with biscuit cutter and place on pans a little distance apart2 when light1 brush with equal quantities of sugar and cream 7or milk7 boiled together #a minute1 dust with ground coriander or anise1 bake1 and sprinkle with granulated sugar or chopped almonds as they are taken from the oven4 ,the brushing and dusting may be done after baking if preferred4 ,browned ,rusk ,bake rusk dough in loaf cake pans in a moderate oven and the next day cut into slices and dry and brown delicately the same as zwieback4 ,only cup each of sugar and oil may be used or the sugar may be omitted entirely4 ,thin biscuit of the dough baked separately without brushing may be toasted the same as slices4 ,buns--plain #a pt4 milk -#a cake yeast - cup oil or melted butter #b tablespns4 to cup of sugar -#a teaspn4 salt white flour ,add sugar1 oil1 salt and yeast to warm milk1 with flour for soft dough2 knead1 let rise1 turn down and when half risen turn on to board without stirring1 roll out and cut with biscuit cutter1 place on pans with spaces between1 let rise1 bake4 ,when buns are done1 the tops may be wet with molasses and milk1 sugar and milk1 or spread with beaten white of egg1 dusted with sugar and set in the oven to dry4 ,nut ,buns--,add #a cup coarse chopped nuts to dough after first rising4 ,currant ,buns--#a cup of currants in place of nuts in above1 with or without #c or #d teaspns4 ground coriander seed or teaspn4 ground anise seed4 ,raisins cut in quarters may be substituted for currants1 with any desired flavor1 and nuts and raisins may be used for ,fruit and ,nut ,buns1 and dried blueberries for ,blueberry ,buns4 ,beadles ,mix universal crust stiff at first2 after rising twice1 roll - in4 thick1 cut out with large round cutter1 wash with mixture of beaten yolks1 milk and sugar flavored with lemon 7grated rind may be used7 and dust the center with sugar1 then draw over three sides of each toward the center to form a triangle1 but far enough apart to leave an opening in the center to show the washed part4 ,brush with milk4 ,when light bake in quick oven4 ,four sides may be drawn over1 making a square instead of a triangle4 ,when baked1 a little jelly may be dropped in the center for ,jelly ,beadles2 cream puff filling for ,cream ,beadles1 or thick prune marmalade for ,prune ,beadles4 ,sr4 ,purdon's ,lemon ,buns ,sponge-- #a cup milk #b tablespns4 sugar #a cake yeast #b cups flour ,when light-- teaspn4 salt cup oil or butter #c tablespns4 sugar cup seeded raisins in quarters teaspn4 lemon extract1 or grated rind of lemon flour for soft dough ,let rise1 shape as desired1 when light brush with milk1 bake4 ,bread ,sticks ,work the white of one egg into a pint of light bread dough1 mold into slender sticks1 place in stick pans1 let rise1 brush with milk or white of egg and water2 bake in hot oven4 ,or1 roll shortened dough to the size of a pencil and #f-h in4 long4 ,lay on tins1 let rise a little1 bake in moderate oven4 ,serve with soups or warm drinks4 ,crumb ,cakes #a cup milk or water #a tablespn4 oil cup flour teaspn4 salt cake compressed yeast #a egg about cup coarse zwieback crumbs ,mix sugar and salt with dry flour1 pour warm milk over gradually1 stirring2 when smooth add yeast1 and zwieback crumbs for not too stiff batter1 then the egg1 white and yolk beaten separately2 when light1 bake on griddle4 ,old-time ,buckwheat ,cakes--corn meal and flour ,stir cup of yellow corn meal into #a qt4 of boiling water2 cook1 stirring1 until thickened2 when lukewarm add3 #a teaspn4 salt #b-d tablespns4 soft yeast cup white flour #c cups buckwheat flour ,beat1 set in cool place until morning2 add a little warm water if too thick and use less flour next time4 ,buckwheat ,cakes--bread crumbs #b cups buckwheat flour #b cups warm water cake compressed yeast #a teaspn4 salt #a cup stale bread crumbs 7white or graham7 #a cup milk ,add yeast to warm water and pour gradually over flour and salt1 stirring2 when light add crumbs soaked in milk and warmed a little4 ,illustration3 ,,unleavened ,,breads ,,gems ,,beaten ,,biscuit ,,sticks ,,crackers ,,rolls ,,gem ,,irons ,,breads--,,unleavened--,,without ,,chemicals 8,the use of soda and baking powder in bread making is harmful and unnecessary4 ,soda causes inflammation of the stomach and often poisons the entire system40 ,the chemical substances left in foods by the union of soda and cream of tartar in baking powders cannot be used by the system1 so the excretory organs are overworked in their efforts to throw them off4 ,experiments have also proven that the chemicals of baking powder retard digestion4 ,the use of yeast is preferable to baking powder or soda1 but breads made without baking powder1 soda or yeast are best of all4 ,unfermented breads are generally baked in small loaves1 so that they are dry and require thorough mastication4 ,because of their dryness1 dough breads are more desirable than batter breads4 ,with the other advantages1 unleavened breads have all the sweet taste of the flour4 ,the substitute for carbonic acid gas is as pure and 8as free as the air we breathe10 for it is the air we breathe1 the very same thing2 consequently it is inexpensive and the use of it requires less time and labor than the making of fermented breads4 ,the ,essentials of ,success in making unleavened breads are1 after good materials 7the flour must be of the best72 7a7 that the ingredients be as nearly ice cold as possible2 7b7 that the breads stand or rest before baking1 in a cold place for from #bj m4 to #c or #d hrs41 or over night2 7c7 that the oven is not too hot when they are first put in--not that they must be beaten very vigorously4 ,iron is the best material for batter bread pans as it gives a firm1 steady heat4 ,the irons with thin1 flat1 oval 7not square cornered7 cups are best1 but the small round cups are not objectionable and the stick shaped pans are excellent4 ,next to irons are earthen custard cups4 ,when meal is to be scalded1 heat it in the oven before pouring liquid over it4 ,gems ,batter breads baked in irons4 ,have materials and utensils cold1 put liquid with salt1 oil and yolks of eggs when used1 in stone milk crock or deep pan1 agitate for a moment by moving wire batter whip briskly back and forth1 when the liquid will be full of bubbles4 ,sprinkle flour in1 not too slowly1 with the left hand1 keeping up the agitating motion4 ,when the batter is quite stiff1 beat it 7never stir it as that drives out the air7 just enough to incorporate all the flour4 ,give a few turns of the egg beater to the whites of eggs 7which are in a bowl with a little salt71 so that they are full of large bubbles1 rinse off the beater with cold water1 give it a shake and hang it in its place4 ,turn the eggs on to the batter and mix them in lightly1 beating a little if necessary to mix well2 cover the dish and set it in the ice box 7or in a pan of cold water with a wet cloth over it7 in summer1 or in a cold room where it will not freeze in winter1 for not less than #bj m4 and longer if possible4 7,i always stir my gems up over night when making them for breakfast47 ,slightly warm the pans and oil them4 ,when ready to bake the gems1 warm the irons a little and without stirring the batter dip it into the cups1 filling them to the brim1 set into a slow oven that bakes well from the bottom4 ,bake until well risen1 increase the heat sufficiently to brown the gems nicely1 then lower the temperature and finish baking4 ,be sure that the gems are well baked to the center4 ,turn out of pans at once and let stand for #aj or #ae m4 before serving4 ,there is no objection to serving unleavened breads warm4 ,if the oven does not bake well at the bottom1 leave the pans on top of the stove where it is not too hot1 for #aj-ae m41 then place carefully in the oven4 ,when baking with gas1 put the gems on the top grate of the oven before it is lighted2 use one burner only at first and have that turned rather low4 ,whole ,wheat and ,graham ,gems #a-a cup of milk1 #a egg and flour for drop batter4 ,graham gems should not be quite as stiff as whole wheat4 ,use the quantity of milk that will just fill the pan2 skimmed milk with #a-b tablespns4 of oil to the quart equals whole milk4 ,brazil or other nut butter or meal1 with water1 is sometimes used4 ,all whole wheat or graham flour may be used1 but combining either with - white flour makes gems more digestible4 ,the batter may be made thinner than a drop batter1 but ,i have better gems when it is quite stiff4 ,i take only #c eggs to a quart of milk1 but more may be used4 ,when we are so happy as to get a spring wheat graham flour1 #b eggs to the quart of liquid is sufficient4 ,gems may be made without eggs with all whole wheat1 or graham flour of spring wheat4 ,they require a little more beating1 the longer rest is imperative1 and the oven should be a little warmer at first4 ,cold boiled rice may be added to thin gem batter sometimes1 also grated cocoanut4 ,white1 and ,sally ,lunn ,gems ,make the same as whole wheat gems1 using white bread flour1 and #a egg to each cup of milk1 add #b tablespns4 of sugar for ,sally ,lunns4 ,fruit and ,nut ,gems ,add a few ,english currants1 seeded raisins in quarters1 with or without fine cut dates1 or dried or fresh blueberries to any gem batter4 ,use chopped nuts alone or with fruit4 ,ground citron goes nicely with nuts4 ,rye ,gems #a pt4 skimmed milk #a tablespn4 oil teaspn4 salt #a egg #c cups rye meal or #c-d cups rye flour with or without a few caraway seeds ,no oil is required with whole milk4 ,plain rye or corn gems may be served with maple syrup4 ,rye and ,wheat ,gems #a cup skimmed milk #a tablespn4 oil #a egg salt - cup rye meal cup white bread flour ,crumb ,gems #a qt4 skimmed milk #b tablespns4 oil salt #c small eggs or #b large ones graham flour for thin batter #a cup fine zwieback crumbs ,or1 #a cup crumbs1 cup white flour1 #b eggs1 #a teaspn4 sugar1 with the milk1 salt and oil4 ,corn ,meal and ,white ,flour ,gems cup granular corn meal cup boiling water cup cold water teaspn4 salt #b teaspns4 oil #a egg #a cup white bread flour ,scald meal with boiling water1 add oil1 salt1 cold water and yolk of egg2 beat1 add white flour1 beating1 and lastly stiffly-beaten white of egg2 rest4 ,bake in moderate oven4 ,corn and ,graham ,gems--no eggs #c cups milk #b teaspns4 oil #c cups white corn meal #a cup graham flour salt ,cream ,corn ,gems or ,griddle ,cakes ,stir enough corn meal into not too thick cream to make a stiff batter2 about #a cup meal to #a of cream2 add salt1 beat a little1 rest1 bake in gem irons or on griddle4 ,pop ,overs #a egg #a cup milk #a cup flour salt ,beat egg with salt2 add half the milk1 beat in the flour and add the remainder of the milk1 and without beating strain into a pitcher2 rest4 ,pour into rather hot irons and bake in moderate oven4 ,sometimes the mixed egg and milk are poured gradually into the flour1 stirring1 and sometimes the beaten white of egg only is used1 being added after straining batter4 ,and again1 a teaspoonful of oil or melted butter is put in after the flour is beaten into half the milk4 ,german puffs call for #d eggs and ,vanity puffs for #f eggs1 with the other ingredients the same4 ,other ,variations of ,pop ,overs 7a7 #b eggs1 #a cup milk1 #a cup flour1 #b teaspns4 oil or melted butter4 7b7 #b eggs1 #a cup milk1 #b cups flour4 7c7 #b eggs1 #b cups milk1 #a cup flour4 7d7 #b eggs1 #a cup milk1 #a cup flour4 ,whole ,wheat ,pop ,overs cup whole wheat flour cup white flour cup milk salt #a egg ,mix flours and salt1 stir into milk1 add beaten egg1 rest4 ,put into rather hot oiled gem pans1 bake4 ,corn ,pop ,overs cup corn meal cup white flour cup milk salt #a egg white and yolk beaten separate ,sweet ,potato ,bread #c large 7or #a-a lb47 sweet potatoes #a teaspn4 salt #a level tablespn4 butter or oil #a cup granular corn meal cup milk #a egg ,bake potatoes1 peel and rub through colander1 add salt1 oil1 meal1 milk and beaten egg2 beat well4 ,bake in moderate oven #cj-dj m4 ,serve hot4 ,rice ,breakfast or ,supper ,cake #b cups boiled rice #a tablespn4 oil #a tablespn4 melted butter #a cup milk salt #c-f eggs #a cup flour ,add stiffly-beaten whites of eggs last1 rest1 bake in shallow pans or patty pans4 ,serve hot4 ,the flour is sometimes omitted4 ,take #a cup each of rice and hominy for ,rice and ,hominy cake4 ,corn ,bread #b cups yellow granular meal #b cups boiling water #a teaspn4 salt #a tablespn4 oil #a egg ,pour boiling water over meal1 add salt1 oil and yolk of egg2 cool1 add beaten white and bake in oiled pan4 ,use a little less water for ,rhode ,island meal4 ,crumbs and ,corn ,bread #a pt4 hot milk cup stale bread crumbs #b cups white corn meal #b eggs #a tablespn4 oil or melted butter #a teaspn4 salt ,pour boiling milk over corn meal1 stir well1 add oil1 salt and crumbs2 cool1 add beaten yolks of eggs1 then stiffly-beaten whites4 ,bake in oiled pie pans4 ,or1 soak meal and crumbs in cold milk for several hours and add salt1 oil and eggs as before4 ,the ,laurel ,brown ,bread4 ,sr4 ,olive ,jones ,tracy #a qt4 each of corn meal1 rye meal and cold water #a cup molasses #b teaspns4 salt #b tablespns4 oil #f eggs ,mix water1 salt1 molasses1 oil and yolks of eggs and add mixed meals2 then stiffly-beaten whites of eggs4 ,steam #c hrs41 bake in slow oven hr4 #a qt4 of thin cream may be used in place of oil and water4 ,halved1 seeded raisins may be added occasionally or fine cut steamed prunes or broken pieces of nuts4 ,crumb ,brown ,bread--no eggs or yeast #a cup granular corn meal or #a of ,rhode ,island meal cup rye meal cup molasses #a teaspn4 salt #b cups water #b cups 7not too fine7 dry bread crumbs ,mix and steam #c hrs4 #b cups of granella in place of the crumbs is better still4 cup sugar with cup more of water may be used in place of the molasses4 ,cereal coffee may be used for the liquid1 or a little browned flour may be mixed with the meal4 ,johnny ,cake #b cups granular corn meal #c tablespns4 oil or melted butter salt about #a cup milk ,mix2 rest #a hr4 or longer in cold place1 bake in iron skillet in quick oven4 ,southern ,johnny ,cakes cup each fine hominy1 rice and rice flour1 salt1 water1 milk4 ,cook rice and hominy in #b cups of water1 each4 ,add -#a cup milk1 salt and rice flour2 drop by spoonfuls on hot1 oiled griddle1 flatten with fingers dipped in cold water1 bake in oven or on top of stove4 ,bannock cup granular meal #c cups boiling water teaspn4 salt #a tablespn4 oil or butter #b eggs ,cook meal in water for #aj m41 add oil1 cool a little1 add yolks of eggs1 beat well1 fold in stiffly-beaten whites of eggs1 bake in oiled pudding dish or pie plates1 in moderate oven4 ,serve at once4 ,water ,corn ,bread #a cup granular corn meal1 salt1 #a cup cold water4 ,rest #a-b hrs41 spread thin on hot griddle or frying pan1 bake in hot oven1 serve hot4 ,no4 #b #a cup granular meal1 salt1 cup boiling water4 ,spread at once1 thin1 on hot griddle or frying pan and bake in hot oven4 ,serve hot4 ,oat ,cake #a cup fine oatmeal1 teaspn4 salt1 boiling water1 #a-a cup perhaps4 ,grind rolled oats 7not too fine7 if very fine meal is not obtainable4 ,pour over enough boiling water to moisten1 spread very thin on hot oiled frying pan or griddle 7or spread spoonfuls in cakes71 bake on top of stove or in hot oven4 ,corn ,meal ,crusts #a cup yellow meal teaspn4 salt #a tablespn4 oil or melted butter #a teaspn4 sugar #a cup boiling water ,pour boiling water over meal1 sugar and salt2 beat well2 add butter1 spread very thin on well oiled pans1 bake4 ,pull apart while hot4 ,white ,corn ,meal ,crusts #a cup white corn meal1 #b cups boiling milk1 #a teaspn4 salt2 stir smooth and pour - in4 deep in oiled pan4 ,bake in moderate oven4 ,split for eating4 ,rhode ,island ,johnny 7,journey7 ,cakes ,those who have not made the acquaintance of ,rhode ,island ,johnny cakes have missed much4 ,to make them in their perfection ,rhode ,island meal is required1 though white meal will do4 ,do not try them with yellow granular meal4 ,rhode ,island meal has a creamy tint and is lighter in texture than granular meal4 ,mix the meal with salt in a cake bowl and pour perfectly boiling water over it to more than moisten4 7,a rule for the quantity is out of the question74 ,stir1 and if necessary add more water4 ,the batter should be soft1 but the meal must be well wet with the boiling water4 ,beat and drop in spoonfuls on to a hot1 well oiled griddle4 ,dip the hand in water and flatten the cakes to about in4 thick4 ,keep the griddle hot until cakes are nicely browned on one side1 turn1 adding more oil if necessary and brown on the other side2 after which set back where cakes will bake slowly for #bj m4 to hr4 ,serve with cream1 nut cream or butter1 or with some meaty flavored gravy2 sometimes honey or maple syrup4 ,in many families these cakes form the bread for three times a day six days in the week1 and one soon comes to feel lost without them4 ,as ,toast--,split cold cakes1 lay in deep dish with salt and bits of butter and pour hot milk over4 ,pone1 or ,corn ,bread 8,straight0 #a qt4 white corn meal1 #a teaspn4 salt1 cold water for soft dough4 ,with hands moistened with cold water mold into oblong mounds1 a little thicker in the center than at the ends4 ,lay on hot oiled or floured pan1 press a little with the fingers and bake in hot oven4 ,break 7not cut74 ,eat hot4 ,a little oil may be added to the meal for pone1 but then it will not be 8straight40 ,ash ,cake ,brush a place clean before the fire and lay the pones upon it4 ,let the tops dry a little and cover with hot ashes4 ,bake until dry and firm1 #ae-cj m4 ,draw from the fire1 brush off the ashes1 wash and wipe1 serve4 ,buttermilk is the ideal accompaniment to ash cake or pone4 ,a cabbage leaf may be laid above and below the cake in the ashes2 then it will not require washing1 but will need to be baked a little longer4 ,hoe ,cake ,one hoe cake is the pone mixture baked on a hoe or griddle in one large cake or in several small ones - in4 thick4 ,another--#a cup white ,southern corn meal or ,rhode ,island meal1 mix with teaspn4 salt and pour boiling milk or water over to make a batter thick enough not to spread4 ,drop by spoonfuls on well oiled griddle and press in4 thick4 ,when nicely browned on one side1 put a small piece of butter or a little oil on top of each cake and turn4 ,bake thoroughly4 ,serve hot4 ,a teaspn4 of sugar is sometimes added to the meal1 but 8no ,southern cook would risk the spoiling of her corn breads by sweetening them40 ,for campers1 the batter may be spread on a floured oak board1 the board slanted in front of the fire and the hoe cake baked 8in its original way and with its original flavor20 or it may be baked on a smooth flat stone which has been heated and floured4 ,sometimes the scalded meal is allowed to stand for an hour or longer1 then formed into cakes - in4 thick before baking4 ,sr4 ,welch's ,corn ,dodgers cup common yellow corn meal good cup white flour #a-b teaspns4 sugar salt #a cup milk or water or half of each #a large egg #a teaspn4 oil or melted butter ,mix corn meal and flour and heat in oven1 add sugar and salt and pour boiling liquid over1 stir rapidly until smooth1 add oil and yolk of egg1 then stiffly-beaten white2 drop in spoonfuls on hot oiled pan2 bake in quite hot oven4 ,sr4 ,welch's ,corn ,dodgers--granular meal #a cup yellow granular corn meal large cup white flour tablespn4 sugar salt #b-c cups boiling milk or water1 or half of each #a large or #b small eggs ,mix and bake as with common meal4 ,if the liquid is not rich milk1 use #a tablespn4 oil or melted butter4 ,use -#a cup of nut meal or butter and all water for ,nut ,corn ,dodgers4 ,corn ,meal ,porridge ,dodgers #a cup corn meal teaspn4 salt #a cup boiling water #a tablespn4 oil or melted butter ,pour boiling water over corn meal and salt in inner cup of double boiler2 stir smooth1 cook #a hr41 add oil1 drop by spoonfuls on oiled griddle1 dip fingers in cold water and pat down flat2 when browned put a dot of butter or a little oil on top of each and turn4 ,serve with poached eggs if desired4 ,griddle ,cakes ,batter for griddle cakes should stand #b hrs4 or longer in the ice box1 or in winter in some cold place1 to lighten it by allowing the starch grains and glutenous portion of the flour to swell4 ,an iron or steel griddle is best for baking cakes4 ,soapstone1 so highly recommended1 is objectionable because little particles of the stone adhere to the cakes4 ,the griddle should stand on a not too hot part of the stove and heat slowly for a long time before the cakes are to be baked4 ,professional pancake bakers have their griddle over a slow fire all night4 ,when oil is used in the batter1 less or none is required on the griddle4 ,have the griddle hot before putting the cakes on1 brown them delicately1 then turn once only4 ,a second turning makes them heavy4 ,cakes ought to be eaten as soon as baked1 but should not be covered when required to stand for a short time4 ,plain ,griddle ,cakes #a cup milk #b tablespns4 oil #b eggs #a-a cup bread flour - teaspn4 salt ,rest #b hrs4 or longer4 ,may spread with jelly1 or with butter and sugar and roll4 ,rice ,griddle ,cakes ,add #a-b cups cold boiled rice to plain cakes4 ,crumb ,griddle ,cakes ,use only #a cup of flour in plain cakes and add stale or dry bread crumbs to make quite a thick batter4 ,buckwheat ,cakes ,use buckwheat in place of all white flour in plain cakes4 ,savory ,meat ,griddle ,cakes ,add crumbled trumese1 fine chopped onion and powdered sage to rice or crumb cakes4 ,mushroom ,griddle ,cakes ,lay a spoonful or two of chopped mushroom stems1 simmered in oil with or without a little tomato1 browned flour and onion1 on each small thin cake1 roll lightly and serve with or without ,italian or ,boundary ,castle sauce4 ,plain ,griddle ,cakes--,roux4 ,delicate and ,creamy #a full tablespn4 oil #b tablespns4 bread flour cup milk cup water cup flour teaspn4 salt #b eggs ,heat oil1 add the #b tablespns4 flour1 hot water and milk1 boil well2 when cool1 add salt1 yolks of eggs and cup of flour1 beating2 then the stiffly-beaten whites of eggs2 rest4 ,variations 7a7 #b cups dry bread crumbs in place of the half cup of flour and less or no salt4 7b7 ,add #b-d cups of cold boiled hominy to plain batter and another cup of flour if necessary4 7c7 ,add #a-b cups cold boiled rice to plain cakes and a little more flour if necessary4 7d7 ,add #a-a cup drained canned corn to plain cakes1 more flour if necessary4 7e7 ,add #d tablespns4 granular corn meal scalded with about cup of boiling water1 to plain cakes4 ,crumb ,griddle ,cakes--no flour #a cup milk #a cup dry crumbs teaspn4 salt #a egg ,corn and ,crumb ,griddle ,cakes--no eggs cup granular meal cup boiling water #a teaspn4 oil teaspn4 salt cup dry bread crumbs cup whole milk ,cool4 ,if necessary1 add cup more of milk4 ,rice ,griddle ,cakes--no flour cup rice #c eggs #a cup milk teaspn4 salt #a tablespn4 oil ,boil rice in #b cups water1 partly cool1 beat smooth with milk1 add salt and beaten eggs4 ,another yolk of egg may be used4 ,if rice is thin1 use less milk4 ,hominy ,griddle ,cakes cup hominy #c eggs cup milk #a tablespn4 oil salt ,cook hominy in #b cups water and proceed as in ,rice ,cakes4 ,corn ,meal ,griddle ,cakes--no flour #a pt4 granular meal #a teaspn4 each butter1 salt and sugar #a pt4 boiling water - cup cold milk #b eggs ,scald meal with boiling water1 add butter1 salt1 sugar and cold milk1 then yolks of eggs2 beat batter and fold in stiffly-beaten whites4 ,or1 beat eggs all together4 ,for ,rhode ,island meal1 #a pt4 boiling water will be required4 ,green ,corn ,batter ,cakes #b tablespns4 oil or melted butter #c tablespns4 flour cup boiling water - cup of grated or ground green corn #a teaspn4 sugar if corn is not sweet #c tablespns4 fine dry or toasted bread crumbs #a egg salt ,heat oil1 add flour1 then boiling water2 remove from fire1 add salt and crumbs1 cool1 add corn and beaten egg4 ,bake on well oiled griddle4 ,nut ,butter ,griddle ,cakes #b tablespns4 almond1 ,brazil or other nut butter1 #a cup water1 salt1 #b eggs1 whites beaten separate1 #a cup bread flour4 ,nut and ,egg ,cakes ,for those who cannot take starchy foods4 ,rub #b tablespns4 nut butter smooth with #b full tablespns4 of water2 add a beaten egg with salt4 ,bake on moderate griddle to delicate brown4 ,dough ,breads ,grind dough breads #e-h times through a food cutter with the finest plate instead of kneading2 it saves time and strength and the breads are better4 ,a good spring wheat graham flour makes better rolls than whole wheat flour1 but poor graham flour does not make good 8anything40 ,the simplest rolls are made with flour and water1 with or without salt1 and require more thorough working than those made with shortening4 ,rolls may be reheated whole1 or be split and toasted4 ,sticks and rolls may be mixed with milk instead of water4 ,all crackers and wafers 7except fruit7 should be crisped thoroughly in the oven before serving4 ,plain ,graham ,rolls ,put a cupful of ice water into a cold bowl4 ,add teaspn4 of salt if desired1 but the rolls will have more of the sweet1 nutty flavor of the flour without it4 ,agitate the water until full of bubbles and sprinkle in the cold flour as for gems4 ,when the batter is too stiff to beat1 take it out on to a cold floured board and knead1 using as little flour as possible1 until smooth and elastic4 ,about #c cupfuls of flour will be taken up4 ,divide the dough1 roll it quickly and evenly to about in4 in diameter1 cut into #c in4 lengths and set in ice box to rest4 ,bake in a moderate oven with steady heat until the rolls will not yield to pressure between the thumb and finger and are of a delicate brown4 ,if preferred1 the water may be poured over the flour and the dough kneaded the same4 ,the dough may rest before being rolled out4 ,the yolk of a hard boiled egg rubbed into each pint of flour makes more tender rolls2 or one beaten raw yolk may be added to each cup of water4 ,nut ,rolls ,add -#a cup of nut meal to water in plain rolls recipe4 ,cream ,rolls ,mix rich cold cream and graham flour together quickly4 ,press together without kneading1 rest for #b hrs4 or more1 shape into rolls and bake1 or put on ice again until ready to bake4 ,rolls may be kneaded1 and if kneaded at all should be kneaded thoroughly4 ,cocoanut cream may be substituted for dairy4 ,shortened ,rolls ,the quantity of oil required will depend entirely upon the quality of the flour1 but for ordinary graham flour take cup of oil to each pint of flour2 to a good spring wheat flour not more than cup4 ,rub the oil into the salted flour1 add ice water for moderately stiff dough1 press into a mass and set to rest1 unless preferring to knead4 ,finish the same as cream rolls4 white flour may be used with the graham4 ,fruit ,rolls ,roll shortened dough in4 thick4 ,cut into strips #b-c in4 wide1 put a strip of halves of stoned dates1 pieces of nice fresh figs or a roll of seeded and ground raisins along the length of the dough a little one side of the center2 slightly moisten the edge of the dough farthest away from the fruit1 lap the edge nearest1 over the fruit and roll it up in the dough1 leaving a long roll with the fruit in the center2 roll over and over until the edge of the dough is well fastened down2 cut roll into #b or #c inch lengths 7#a inch for some occasions72 bake4 ,this way of putting the fruit in the roll has the advantage of leaving no pieces of fruit sticking through the dough to be burned in baking1 and also of not having any 8sad0 portion of dough in the center of the roll4 ,fruit and ,nut ,rolls--may be made by adding pieces of nuts to the fruit in the roll4 ,sticks ,roll any of the roll doughs or the graham cracker dough to about the size of a lead pencil or not over of an inch in diameter2 cut in #e-g in4 lengths1 rest and bake the same as rolls4 ,sticks are more crisp and delightful than rolls4 ,they should be on the table for every meal4 ,white ,sticks ,take #a-a tablespn4 of oil to each cup of white bread flour1 with a trifle of salt1 and water for stiff dough4 ,dainty white sticks are nice to serve with soups1 salads and some desserts4 ,porridge ,sticks4 #a cup cold1 thick oatmeal porridge #a tablespn4 oil salt cup graham flour #a cup white flour ,mix and knead thoroughly4 ,dough must be very stiff4 ,beaten ,biscuit--,whole ,wheat #a qt4 true whole wheat flour teaspn4 salt cup oil #a scant cup ice water1 about ,rub salt and oil with flour1 add water1 knead until smooth 7the dough should be very stiff71 then separate dough into several pieces and put it through the food cutter #f or #h times4 ,this takes the place of the laborious beating4 ,shape into small thick biscuit2 make a hole through the center of each one from the top with the thumb or finger1 rest2 bake thoroughly in moderate oven4 ,if you have time to form the biscuit you will be well repaid for your trouble as they are so beautiful2 but if your time is limited1 roll the dough -#a in4 thick1 cut with small round cutter and prick with fork4 ,you may even cut the dough into small squares4 ,rolled very thin1 cut with a large cutter and pricked well1 the dough makes nice wafers4 ,if a food cutter is not at hand1 beat with a mallet or the rolling pin1 or pick apart with the thumb and fingers1 over and over again1 until the dough snaps when pulled apart4 ,a cup of medium thick cream may be used instead of oil and water4 ,maryland ,beaten ,biscuit #a qt4 white flour #a teaspn4 salt #b-d tablespns4 oil or #a-b tablespns4 butter1 7use only teaspn4 salt with butter7 - cup of ice cold milk or water1 or half of each ,proceed as with whole wheat biscuit4 ,maryland ,biscuit--,unbeaten #a qt4 whole wheat or white flour salt #d tablespns4 oil or melted butter cold water or milk for stiffest possible dough ,knead #bj m41 or until dough blisters2 set aside #a-b hrs41 or over night2 knead #e-aj m41 roll and cut1 or shape by hand4 ,bake4 ,white ,crackers #a qt4 bread flour #d tablespns4 oil1 or #b of oil and #a of butter 7#b of melted butter7 salt cold milk for very stiff dough ,knead until smooth1 run through food cutter #f-h times1 or beat or pick as beaten biscuit2 rest1 roll thin1 prick dough all over1 cut into any desired shape1 bake in moderate oven4 or of pastry flour may be used2 also water and a little more shortening4 ,swedish ,milk ,biscuit ,make white crackers of milk1 roll as thin as paper1 prick1 cut into biscuit the size of a saucer4 ,turn the wafers on the tins often while baking4 ,serve with some desserts1 fruit or other salads1 and with cottage cheese4 ,cut a hole in the center of some of the biscuit before baking and serve salads or suitable meat dishes on them in individual servings4 ,cocoanut ,wafers #b cups pastry flour #a cup dessicated cocoanut #b tablespns4 butter or #c of oil salt water ,rub butter into flour1 add salt and mix with cocoanut which has been ground through a food cutter4 ,add ice water for stiff dough1 roll out at once or rest before rolling as preferred4 ,bake carefully so as not to scorch the cocoanut4 ,dried grated cocoanut of your own preparing is preferable4 #b cups of cocoanut may be used4 ,if a sweet wafer is desired1 add sugar to the dough or sprinkle with sugar before baking4 ,fruit ,bars ,roll any desired dough thin1 cut into #c-c in4 strips1 spread one half of the width with stoned dates1 halved raisins1 steamed figs1 sweet prunes or any suitable fruit1 which has been cut into strips with the shears2 moisten the edge next to the fruit1 fold the other half of the dough over1 pressing the edges well together1 and roll lightly to flatten the bar2 cut with a sharp knife into #b-c in4 lengths4 ,add nuts to make fruit and nut bars1 or make nut bars sometimes4 ,the dough may be slightly sweetened4 ,crackers with ,nuts ,brush baked crackers with beaten white of egg and spread thick with chopped or coarse ground nuts 7,english walnuts or pecans or both74 ,put into warm oven to dry4 ,these crackers are nice to serve with fruit or vegetable salads1 or with cereal coffee or tea-hygiene4 ,graham ,crackers--,sweet #b cups each graham and white flour cup butter or oil cup sugar teaspn4 salt cold water for stiff dough ,mix well together1 run through food cutter 7with finest knife7 #e or #f times1 roll about in4 thick1 prick with fork1 cut into any desired shape1 set in cold place for #b hrs4 or longer1 bake in moderate oven4 ,omit sugar for unsweetened crackers4 ,dough may be kneaded1 picking it apart into small pieces1 if food cutter is not at hand4 ,or1 crackers are very good made up without any kneading1 when rested in cold place4 ,sour ,cream ,crackers cup thick sour cream #b tablespns4 oil teaspn4 salt pastry flour for rather stiff dough ,rest and finish as other crackers4 ,if the cream is not rich1 use more oil4 ,nut ,wafers -#a cup fine chopped or ground nuts #a pt4 flour1 graham or white1 or half of each teaspn4 salt water for stiff dough ,finish the same as graham crackers4 ,nice with fruit soups4 ,fruit ,wafers ,roll any of the cracker doughs thin1 place figs1 dates1 raisins or prunes cut in thin pieces with the shears1 on the dough1 cover with another thin layer of dough1 roll with rolling pin to press all together1 prick with fork1 cut in squares1 rest1 bake4 ,oat ,cakes #a part oil1 #b parts water1 salt1 coarse oat flour to knead4 ,roll in4 thick of size to fit pie pan1 crease in quarters1 rest2 bake in moderate oven4 ,the dough may be cut into crackers if preferred4 ,grind rolled oats or oatmeal in food cutter1 to make the flour4 ,graham ,crisps or ,flakes ,prepare dough as for plain graham rolls1 kneading very stiff4 ,after resting1 separate into small pieces and roll each piece as thin as paper4 ,when all are rolled1 put as many as convenient into a hot oven on perforated pans or on the grate of the oven4 ,turn them over on the pans often while baking and bake to a delicate brown4 ,serve whole or in broken pieces4 ,this is one of the most delicate and digestible of unleavened breads and has a crispness and nutty flavor peculiarly its own4 ,it should be one of the staple articles of food in our homes and is especially adapted to school1 picnic and travelling lunches4 ,cream ,crisps ,mix with thin cream instead of water and bake in slower oven than water crisps4 ,with cream1 whole wheat or white flour may be used1 as well as graham4 ,nut ,crisps ,use nut roll dough1 kneading it very stiff4 ,beaten biscuit dough may also be used for shortened crisps4 ,cocoanut ,crisps ,use equal quantities of desiccated cocoanut and pastry flour1 with water or milk for liquid4 ,nut ,straws ,take equal quantities of any nut meal and pastry flour1 with a little salt4 ,add just enough ice water to make the particles hold together1 roll out without kneading to in4 thick1 then cut into strips in4 wide and #e-h in4 long4 ,bake in quick oven to delicate cream color4 ,serve tied with narrow ribbon in bunches of #c-e with individual plates of salad or on celery dish4 nut meal and flour may be used for richer straws4 ,unleavened ,bread for ,communion #b cups pastry flour #b-c tablespns4 olive oil teaspn4 salt to scant cup of ice water ,mix salt1 flour1 and oil together1 add enough ice water for stiff dough1 press together as for pie crust and set in refrigerator an hour or longer4 ,roll dough three-sixteenths of an inch thick1 prick all over with a fork1 mark off in nine-sixteenth-inch squares by a rule1 cut into convenient sized pieces for baking4 ,lay on a pan or perforated sheet1 then crease marked squares half through the dough with a spatula or the back of a knife4 ,bake very carefully in a moderate oven4 #a-b tablespns4 of butter may be used instead of the oil1 but olive oil seems more suitable for the purpose4 ,,sandwiches ,bread for sandwiches should be of fine even grain and twenty-four hours old1 except for rolled sandwiches1 then it must be moist enough to be pliable4 ,sometimes it is well to wrap the loaves to be used for sandwiches in damp cloths for three or four hours before preparing4 ,dip the knife into hot water for slicing moist bread4 ,thin1 fresh crisped crackers or wafers are nice for sandwiches when they are to be served right away1 so they will not lose their crispness4 ,wafers of pastry are suitable for some sandwiches4 ,small round tins1 like baking powder cans1 are nice to bake bread in for sandwiches4 ,be careful not to bake it too hard4 ,do not cut the crust from the bread as a rule2 it is the sweetest and most wholesome part of the bread and the slices look so 8naked0 without it4 ,unless the loaf is of the regular sandwich style1 cut it in two in the middle1 spread each cut surface1 if butter is to be used1 and cut off a thin slice from each half loaf4 ,cover one slice with the sandwich filling and lay the other on top of that1 pressing well together4 ,cut into triangles1 squares or strips4 ,continue cutting slices from each half loaf1 then they will fit4 ,cream 7not melt7 the butter before spreading2 it may have chopped parsley1 onion or lemon juice or other flavorings worked into it4 ,for rolled sandwiches1 the crust will have to be cut off unless it is very pliable4 ,cut slices thin1 spread with the desired filling and roll as close as possible4 ,if they should not stay together well1 fasten with sharp pointed ,japanese toothpicks4 ,they may be tied with baby ribbon4 ,steam figs1 seeded raisins and dates and grind in food cutter for sweet sandwiches4 ,scrambled eggs are better in sandwiches than hard boiled4 ,hard boiled eggs may be rubbed to a paste in a mortar1 with butter and salt4 ,when mayonnaise dressing is used1 put sandwiches together just before serving4 ,onion sandwiches1 when carried1 must be packed in a close covered box by themselves4 ,to keep moist1 cover plate with lettuce leaves1 lay sandwiches on and cover with dampened lettuce leaves4 ,or1 cover plate of sandwiches with a towel wrung out of cold water and set in cool place4 ,or1 wrap sandwiches in a damp napkin or waxed paper and place in close covered tin box or stone jar and set in cool place4 ,it is better to have everything ready and put the sandwiches together just before serving4 ,garnishing--,sandwiches are much more attractive if a few sprays of parsley are placed around the edges before the second slice of bread is laid on4 ,sprigs of celery or small spinach leaves may be used1 or a narrow strip of lettuce may be laid around the edges1 so that it will look like a dainty ruffle of green4 ,sweet sandwiches may be served with cereal coffee1 tea-hygiene1 egg drinks or egg creams4 ,plates of sandwiches may be garnished with chervil1 parsley1 lettuce1 celery or carrot tops1 ferns1 leaves or flowers4 ,,fillings ,,for ,,sandwiches ,salt understood ,eggs--,scrambled without liquid1 rather soft1 served hot or cold4 ,hard boiled1 while warm minced with fork and mixed with butter and salt4 ,hard boiled1 sliced1 between slices of bread spread with thick1 rich cream sauce2 chopped parsley1 with or without celery or onion4 ,scrambled or hard boiled 7if hard boiled1 rubbed through wire strainer71 mixed with improved mayonnaise dressing4 ,nuts--,chopped black walnut meats mixed with peanut butter which has been blended with a little water or tomato4 ,almond butter on bread1 minced tarragon1 drained red raspberry and ripe red currant pulp sweetened1 between4 ,chopped almonds1 basil1 sliced or chopped peaches1 sugar4 ,butternuts or pine nuts1 rolled2 bread1 crackers or ,boston brown bread4 ,nut butter1 roasted or steamed1 blended with water and mixed with chopped ripe olives1 no salt4 ,nut butter blended with strained tomato and mixed with sliced ripe olives4 ,nut butter1 roasted or steamed1 water1 chopped soaked dried olives1 on crackers4 ,nut butter1 and tomato pulp4 ,pine nuts1 butter or rolled2 tomato pulp1 with or without chopped soaked dried olives1 on crackers4 ,trumese--,trumese 1 nutmese 1 mince together with fork1 add a little pdrd4 leaf sage or fine sliced celery sometimes4 ,minced1 between slices of bread spread with tart jelly4 ,sage sometimes4 ,and celery salad1 trumese minced and celery cut very fine4 ,minced and mixed with thick1 rich cream sauce4 ,olive oil and lemon juice4 ,nutmese--or steamed nut butter1 and cream 7sweet or sour72 mix to paste1 add onion juice1 and if desired1 lemon juice2 celery sometimes without lemon juice4 ,bread or crackers4 ,or unroasted nut butter1 chopped or sliced onions and improved mayonnaise dressing4 ,minced1 on bread1 stewed green peas between4 ,sliced1 on one slice of bread and tart jelly on the other1 press together4 ,ripe ,olives--,sliced1 between slices of bread spread with improved mayonnaise dressing4 ,also ripe olives and tomato1 chopped1 mixed with cracker dust4 ,legumes--,lima beans1 mashed with butter4 ,peas1 green1 mashed very dry with celery or celery salt and cream4 ,beans1 crushed or mashed1 sliced cucumbers1 oil2 lemon juice sometimes4 ,chick peas or lentils1 mashed1 dry2 mushrooms dried or fresh1 cooked in a little water with butter1 chopped1 added with liquid to peas4 ,cottage ,cheese--,soft1 creamy1 with or without chopped or sliced ripe olives2 white1 whole wheat or ,boston brown bread or crackers4 ,spread on slices of rye bread 7made with or without caraway71 with pecan meats between1 with or without celery4 ,boston ,brown ,bread--,whipped cream1 butter or oil 7not forgetting salt72 sliced cucumbers4 ,brazil nut1 almond or pine nut butter may be used4 ,roasted peanut butter and sliced figs or dates4 ,spinach--,tender fresh leaves1 cut fine1 a few delicate whole ones around edge1 with any preferred dressing4 ,celery--,brazil nut butter on bread or crackers2 sliced1 crisp celery between4 ,tomato--,thin slices of tomato between slices of bread spread with improved mayonnaise dressing4 ,a little chopped onion sometimes4 ,cucumber--,substitute cucumber for tomato in above4 ,mayonnaise--,improved--,flavor with onion1 chives1 parsley1 fresh thyme or tarragon1 or combinations of same and spread on bread or crackers4 ,onion--,slice fine1 let stand in ice water hour or more1 changing water #b or #c times4 ,drain and dry in clean towel and place with parsley leaves between slices of bread spread with mayonnaise dressing1 or nut or dairy butter or salted oil4 ,carrot and ,celery1 or ,onion--,grated raw carrot and fine sliced celery or onion1 ,french or mayonnaise dressing4 ,scented--,clover--,place blossoms in bottom of tureen1 lay on loaf of bread from which the crusts have been trimmed and cover with blossoms4 ,cover and set in cool place for #ab hours or longer4 ,wrap butter in cheese cloth and put into another dish the same way4 ,these sandwiches are simply bread and butter4 ,mignonnette1 violets1 nasturtiums1 rose leaves or any highly scented flowers or leaves may be used4 ,brown and ,white--,lay together three slices of buttered white bread and two of graham or rye1 alternating4 ,set in cold place with gentle pressure for an hour or more4 ,slice to serve4 ,sweet--,better than ,cake--,spread crackers or thin universal biscuit with butter and honey4 ,english walnuts1 raisins1 sugar1 white of egg1 vanilla2 put between crackers and heat in oven4 ,brazil nuts1 pecans or almonds1 with figs or dates4 ,orange pulp1 shredded mint1 sugar1 sweet dressing or whipped cream4 ,grated or desiccated cocoanut1 moistened with cream1 with sliced or ground dates1 figs or raisins and vanilla4 ,equal quantities chopped dates and raisins2 grape juice to moisten4 ,almond butter1 sugar or not1 vanilla1 ground or fine sliced citron4 ,butternuts or nut butter1 date1 fig or raisin pulp1 crackers or pastry wafers4 ,thin slices of banana between slices of bread spread with cream and honey mixed1 with or without a few chopped nuts4 ,sponge cake instead of bread1 sometimes4 ,quince jelly1 chopped hickory or pecan nut meats4 ,boston brown bread1 raisins or dates1 ,english walnuts or pecans1 cocoanut cream or ,brazil nut butter1 or no butter4 ,pastry crust1 prick with fork1 cut in any desired shape1 bake2 spread with chopped almonds mixed with peach marmalade or any desired sweet or jelly and put two pieces together4 ,rolled--,plain or scented bread and butter4 ,figs steamed1 ground1 cream and vanilla4 ,roll buttered bread from corner over slender stalks of crisp celery4 ,the small inside stalks are preferable4 ,turn the leaf ends of the stalks so that they will show at each end of the roll4 ,a lengthwise strip of cucumber may be substituted for the celery1 and parsley used for garnish4 ,,open ,,sandwiches--,,canapes ,these are daintily arranged bits of bread cut into rounds1 ovals or any fancy shape2 sometimes toasted on one side2 served most suitably at a luncheon or supper and eaten with a fork4 ,crackers are more suitable for some coverings4 ,much taste may be displayed in the arrangement of canapes4 ,mushroom ,canapes ,toast rounds of bread on one side1 lay toasted side down on individual plates and cover the other side with chopped mushrooms cooked in a small quantity of water with butter1 and lay one small broiled mushroom 7or one that has been cooked the same as the chopped71 cup side up1 in the center4 ,garnish with lettuce1 chervil1 spinach or parsley4 ,trumese and ,egg ,canape ,moisten hashed trumese with a little rich cream or brown sauce4 ,toast diamonds of bread on one side and dip the other side in melted butter4 ,scramble eggs soft and fine and place in center of toast1 diamond shape1 then cover the remainder of the toast with the trumese1 making a diamond shaped border of it4 ,lay a piece of green string bean cut in diamond shape in the center2 set in the oven a moment1 serve on individual plates4 ,indian ,canapes ,mince trumese salad entre fine and rub hard boiled yolks of eggs with some of the dressing2 spread on untoasted side of strips of bread or thin wafers4 ,garnish plate with slices of lemon and tomato sprinkled with chopped parsley or with a leaf of parsley or spinach on each4 ,russian ,canapes ,drain ,chili sauce and rub through strainer1 place pulp in center of large wafer1 surround with salted1 riced yolk of hard boiled egg1 finishing with a wreath of the riced white of egg sprinkled with chopped parsley4 ,a leaf of green may be laid in the center of the ,chili sauce4 ,toasted bread may be used4 ,cottage ,cheese ,canapes ,cover crackers or circles of toast with creamy cottage cheese4 ,make a border on cheese of small leaves of parsley and place a star or other shape of boiled red beet or carrot in the center4 ,serve with lettuce salad4 ,ripe olives may be combined with cheese for canapes4 ,pastry wafers may be used4 ,an oxeye daisy1 p4 #ca1 may be placed in center of canape1 in the wreath of parsley4 ,sweet canapes may be prepared in great variety4 ,the sandwich filling of cocoanut moistened with cream1 with dates1 figs or raisins would be very pretty if wafer were spread with the sweet pulp1 then covered with cocoanut decorated with citron or angelica and candied cherries in fancy shapes or chopped4 ,pastry wafers would be especially suitable for some of the sweet canapes4 ,sandwich la ,salade ,roll strips of trumese salad entre in crisp lettuce leaves1 fasten with ,japanese toothpicks and serve on crackers or strips of zwieback or with crescent sandwiches of bread and butter2 or the salad without the toothpick may be snugly rolled in a bread and butter or bread and oil sandwich4 ,sister ,starr's ,tomato ,sandwich ,chop together scrambled egg1 oil and drained tomato 7raw or canned71 not forgetting the salt1 add cracker crumbs to make of the right consistency and serve between crackers or slices of bread4 ,variegated ,sandwiches ,make three equal sized loaves of universal crust1 one tinted a delicate pink with fruit color1 one left white1 and the third made of part graham flour with a little dark brown flour in the sponge4 ,when old enough1 cut in slices1 butter1 pack together--brown1 pink and white--and set in refrigerator with weight on top4 ,to serve1 cut in slices1 then in any desired shape4 ,english ,bread and ,butter ,sandwiches ,spread butter on loaf and cut in just as thin slices as possible roll1 fold1 or place slices together4 ,trumese ,sandwiches--non-starch ,broil thin slices of trumese and place between them1 scrambled eggs1 or fine sliced onions or celery2 garnish4 ,,milk1 ,,cream1 ,,butter ,,and ,,cheese 8,the time has not come to say that the use of milk and eggs should be wholly discarded40 8,but because disease in animals is increasing1 the time will soon come when there will be no safety in using eggs1 milk1 cream or butter40 8,if milk is used1 it should be thoroughly sterilized2 with this precaution there is less danger of contracting disease from its use40 ,state ,boards of ,health and ,experiment ,stations declare that from fifteen to thirty per cent4 of the cows from which our cities draw their milk supply are affected with tuberculosis4 ,in one locality it was found that #fe per cent4 of the best milk that was presented was tubercular4 8,examination has determined that cream has from #aj to #ejj times as many bacteria in a given quantity of milk as mixed milk4 ,the bacteria nearly all rise to the top with the cream40--8,life and ,health10 ,april1 #aiji4 ,in considering the question of appendicitis1 a writer in the ,american ,medical ,journal says3 8,the chief sources of tuberculosis infection of the alimentary tract are the ingestion of milk1 butter and cheese from tuberculous cows4444 8,these authors 7of the ,experiment ,station in ,washington7 consider that a very large amount of butter infected with tubercle bacilli is daily consumed by our people4444 8,measure for measure1 infected butter is a greater tubercular danger than infected milk4444 ,tests show that in the ordinary salted butter of commerce the ,koch bacillus #8may live and retain virulence practically four and a half months or longer4'0 ,to ,pasteurize ,milk ,place a dairy thermometer1 or one in an unpainted tin case1 in the milk2 heat1 preferably in double boiler1 as quickly as possible1 to a temperature of not less than #adj degrees ,f4 and keep it there for #dj m41 or raise to #aeh degrees ,f4 for #aj-bj m4 ,cool rapidly4 ,the rapid heating and cooling are necessary because a warm temperature is most favorable for the development of germs and the spores of germs which 7spores7 are not destroyed by this treatment of milk4 ,when milk is to be kept for several hours it should be heated in air-tight bottles or in bottles which have stoppers of sterilized cotton1 by starting them in cold water and keeping them at a temperature of #adi degrees ,f4 for a half hour after bringing the water to that point4 ,pasteurizing milk does not give it the cooked taste that a higher temperature does4 ,when it is not possible to carry out these directions1 just bring milk to the boiling point1 or set bottles of milk or cream in cold water1 bring the water to boiling and boil for #aj-bj m4 ,of course the bottles should have something underneath them1 to keep them from touching the bottom of the vessel in which they are standing4 ,to ,sterilize ,butter ,boil butter in a generous amount of water thoroughly4 ,cool1 remove from the top of the water and drain4 ,sterilized ,butter ,pasteurize sweet cream the same as milk1 cool quickly1 let stand covered in a cold place for at least #d hrs2 whip or beat in a deep vessel1 the inner cup of a double boiler or a pitcher1 7some think it easier to shake the cream in a tightly corked1 wide mouthed bottle or jar7 until like whipped cream2 then set the dish in slightly warm water1 to raise the temperature of the cream enough to cause the butter to separate but not enough to make it oily4 ,remove the dish from warm water just as soon as butter begins to separate2 pour off buttermilk and pour pure cold water over the butter4 ,work a little and pour water off2 next pour on water with a little salt 7#a teaspn4 to the quart7 and let it stand from #aj to #ae m4 ,remove butter to cold dish1 add salt1 about tablespn4 to the pound1 if unsalted butter is not preferred2 work a little1 cover with a cloth wrung out of salt water1 and let stand a few hours in a clean airy place4 ,then work a little and shape as desired4 ,do not work enough to spoil the grain and make the butter oily4 ,this is the method with which ,i have had the best success4 ,the regular temperature for churning cream is from #eh to #fj degrees by the thermometer4 ,sterilized butter should be made fresh every day4 8,protein is the most costly of the food ingredients and the one most likely to be lacking in inexpensive meals1 and is the nutrient which skim milk supplies in a cheap and useful form40--,r4 ,d4 ,milner1 ,ph4 ,b4 ,farmers' ,bulletin1 #cfc1 ,u4 ,s4 ,dept4 of ,agriculture4 8,sour milk is the safest form to use if milk is not ,pasteurized1 as the acid of the milk kills all the germs except the lactic acid germ40--,dr4 ,rand4 8,people who cannot digest fresh milk or in whom it produces a feeling of heaviness and discomfort1 can eat large quantities of curdled milk without inconvenience40--,w4 ,brown1 ,m4 ,b41 ,ch4 ,b41 in ,edinburgh ,medical ,journal4 8,lactic acid precipitates the casein 7clabbers the milk7 but does not affect the fats and salts4 ,its effect on the casein is to improve the digestibility of this important compound1 the meat element1 which is the most valuable constituent of milk4444 ,as a matter of fact1 sour milk is really a more healthful food than sweet milk1 digesting more rapidly and more completely40--,w4 ,m4 ,esten1 in ,storr's ,bulletin1 ,no4 #ei4 ,directions for making artificial buttermilk come with the tablets and preparations sold for that purpose4 ,as milk is a hearty food it should not be taken with other heavy foods such as nuts1 legumes or eggs1 but with bread1 zwieback1 crackers or rolls1 parched or popped corn and other cereals4 ,clear milk is coagulated by the gastric juice and should be taken slowly1 in small amounts1 so that the acid may have a chance to mix with it and form the curd in small particles4 ,when drank rapidly1 the curd will form in large pieces and be difficult of digestion1 often causing distress and disease4 ,some can digest sweet milk better if an acid is taken with it1 but1 as a rule1 such individuals would better take nut milk and cream1 preferably nuts1 and plenty of juicy fruits4 ,in fact1 considering the increase of disease among animals1 it were better for us all to be learning more and more how to prepare foods without milk and eggs1 educating ourselves and others away from them4 ,the next thing to copper or re-tinned vessels for heating milk to the boiling point without scorching1 is a nice clean iron frying pan or round bottomed iron kettle4 ,i have used a stone milk crock4 ,brush the inside of whatever dish milk is to be heated in with oil or butter1 as a still further precaution against scorching1 for scorched milk is unusable4 ,wash all utensils used for milk first in cold water1 then with warm soapsuds1 and then scald with perfectly boiling water4 ,wipe with clean dry towels and if possible put them in the sun4 ,when hot water is poured into vessels before they are washed clean1 the casein is glued into the crevices1 ready to make mischief with the next lot of milk4 ,condensed milk1 containing cane sugar1 is thought by many physicians to be the cause of the great increase of diabetes1 especially among children4 ,a pinch of salt added to rather thin cream will cause it to whip up light4 ,whip cream in a pitcher1 the inner cup of a double boiler or even in a tin can1 something deep and small around4 ,of course the cream and utensils should be very cold4 ,stop whipping while cream is smooth1 before it begins to have any rough appearance4 ,scalded1 ,devonshire or ,clotted ,cream ,let milk stand undisturbed in a cool1 well ventilated place for #ab hours in summer1 #bd in winter4 ,then set the pan carefully in some place over the fire where it will heat very slowly almost to the boiling point2 it must not boil4 7,it is better to set the pan in water which will come up on the sides as high as the milk47 ,let stand again in a cool place for #ab hours or until thoroughly cooled4 ,divide with a knife into squares1 and skim by folding these squares over and over in rolls4 ,set in a cool place4 ,this is a most delightful substitute for butter on bread1 and it may also be used with cereals and fruits4 ,the cream may be placed by skimmerfuls in layers on a plate instead of being rolled4 ,,uses ,,of ,,sour ,,cream ,,without ,,soda ,sour cream may be used without soda in--,pie ,crust2 ,shortcake ,crust2 ,dumplings for ,pot ,pies2 ,steamed ,puddings1 and all places where universal crust is used2 ,salad ,dressings in all places where sweet cream is used2 ,soups1 just before serving2 ,stewed ,cabbage and ,stewed ,tomatoes2 ,gravy2 ,macaroni2 ,cottage ,cheese--much better than sweet cream2 ,dominion ,salad ,dressing2 ,crackers2 ,cream ,lemon ,sauce2 ,lemon ,cream ,sauce2 ,sauce ,antique2 ,pie ,filling and ,cake ,fillings4 ,with ,green ,peas1 mixed with a little flour before putting it in1 it can not be distinguished from sweet cream2 and the same with all vegetables with which ,i have tried it excepting string beans3 in those it tastes a little tart4 ,it may be poured over ,trumese in half-loaves or in slices to bake2 and ,whipped1 when the slight tartness is desirable4 ,,cheese ,the process of 8ripening0 in cheese is a process of decay1 and poisonous ptomaines are often developed4 ,i have no doubt but it would be better if cheese were never taken into the human stomach4 ,our ,father has given us such an abundance of clean1 wholesome foods to select from that we can well afford to disregard the questionable ones4 ,cottage ,cheese ,skim a pan of well thickened sour milk1 cut it carefully into #b-;in4 squares and set into a cool oven on an iron ring1 or something to keep it from the bottom of the oven1 and leave the door open4 ,turn the pan occasionally but do not stir the milk4 ,be careful not to let it get too warm4 ,it should never be hot1 only a little above blood heat4 ,i have sometimes made it in the summer by setting the pan in the sun4 ,when the curd and whey have separated1 turn all into a bag and hang up to drain4 ,do not drain the curd too dry4 ,season with sweet or sour cream and a little salt2 pile in a rocky mass in a glass dish and set in a cool place4 ,pass ,chili sauce1 ,sauce ,amricaine or improved mayonnaise dressing with it1 in serving4 ,thick strained stewed tomato may be used instead of or with the cream4 ,if milk is stirred while thickening or while heating1 it will yield only about as much cheese as it would otherwise4 ,if properly made the cheese will be soft and creamy1 instead of rough1 dry and tasteless4 ,it should never be used in anything that is to be raised to a high temperature1 as that would make it hard and indigestible4 ,cottage cheese is a strong meat food1 being the casein of the milk separated from the water4 ,zeiger ,cse #a gallon fresh milk1 #a pt4 thick sour milk1 #c eggs4 ,beat eggs1 and sour milk together and stir slowly into sweet milk just as it begins to boil4 ,when curd rises to top1 skim into colander and drain4 ,,drinks 8,two-thirds of all the patients that come to my office come because they drink tea and coffee4 ,when ,i can get them to give up tea and coffee1 they can get well40--,dr4 ,foote4 ,omaha4 ,tea and coffee hinder the digestion of all the food elements1 both nitrogenous and carbonaceous4 ,they cause extreme nervousness and irritability4 8,to a certain extent1 tea produces intoxication40 8,the second effect of tea drinking is headache1 wakefulness1 palpitation of the heart1 indigestion1 trembling of the nerves and many other evils40 8,the influence of coffee is in a degree the same as that of tea1 but the effect upon the system is still worse40 ,theobromine1 the essential element of cocoa and chocolate1 is identical with the thein and caffeine of tea and coffee4 8,some of the best authorities claim that the quantity of theobromine in chocolate is greater than that of theine or caffeine in tea or coffee1 and also that in equal quantities1 theobromine is a stronger drug than caffeine or theine40--,dr4 ,george4 ,a4 ,b4 ,prescott1 ,ph4 ,d41 ,m4 ,d41 for many years ,dean of the chemical department of the ,university of ,michigan1 says in his 8,organic ,analysis10 published by ,d4 ,van ,nostrand ,co41 ,new ,york ,city in #ahib1 pp4 #gg and #eac3 8,coffee contains #a per cent4 of caffeine40 8,dry cacao seeds contain #a4e per cent4 of theobromine40 8,the physiological effects of theobromine are like caffeine but are obtained by smaller doses40 ,the increasing use of chocolate and cocoa in and with everything is alarming1 and we feel that we must raise our voices in warning against this 8habit10 since many are innocent in regard to its nature4 8,the use of unnatural stimulants is destructive to health and has a benumbing influence upon the brain1 making it impossible to appreciate eternal things40 ,as our bodies are made up so largely of water it is necessary to take a sufficient amount to keep the tissues bathed and built up1 but it should not be taken with our meals1 for solid foods cannot be digested until the liquids have been absorbed1 and when retained in the stomach too long food ferments1 making an inebriate of the water drinker4 ,fluids also dilute the digestive juices so that they lose their power to act4 ,do not drink for a half hour or more before meals1 or within #a to #c hours after--persons with slow digestion or subject to acidity1 #c hours4 ,if very cold or hot drinks are taken1 the temperature at which digestion is carried on is affected1 causing another delay4 ,as a rule1 the body gets the greatest benefit from water taken early in the morning4 ,pastor ,kneipp recommended the use of small quantities of water 7#a teaspoonful71 often4 ,if one is situated so as to be able to take a few swallows frequently1 it is better than to deluge the stomach three or four times a day2 as a steady1 gentle rain is more beneficial than a torrent4 ,hot water1 at one time the great panacea1 is responsible for many cases of serious indigestion by causing the muscles of the stomach to relax and become weak4 ,a cup of hot water occasionally1 when one feels that he has taken a little cold1 will help to ward off the cold but it should not be often repeated4 ,the advice of one doctor of great sense and considerable reputation was 8,drink cold water when thirsty40 ,pure ,distilled ,water is unquestionably the best drink4 ,mineral ,waters sometimes have a beneficial effect when used for a short time1 but that is lost by their continued use and after a few weeks the individual begins to suffer with serious stomach and kidney difficulties4 8,very ,hard ,water is not only unpleasant to the skin and difficult to make into a lather1 but1 what is more important still1 it exerts a more or less harmful influence upon the digestive system4 ,constipation is not infrequently the direct result of the constant use of hard water4 ,wherever possible apparatus should be used for the purpose of distilling hard water4 ,if this is impracticable1 boiling the water will materially reduce the hardness4 ,the flatness of boiled water is easily and quickly remedied by aerating it4 ,pouring water back and forth from one glass to another will speedily restore its oxygen40--,english ,good ,health4 ,the liberal use of ,fresh ,juicy ,fruits helps out in the amount of fluids4 ,i have known a few people who ate no meat and almost no vegetables1 but did use juicy acid fruits in abundance1 who never felt the pangs of thirst1 and they were in exceptionally good health1 with great powers of endurance4 ,the change of water in travelling affects many people unfavorably and often it is difficult to obtain pure water4 ,the substitution of juicy fruits at such times banishes the difficulties4 ,fruit ,nectars ,we make 8fruit nectars0 by adding lemon juice1 sugar and water 7the less sugar the better1 a sugar syrup is preferable7 to pure fruit juices and to combinations of fruit juices4 ,some1 such as grape and black raspberry1 will bear a good deal of water1 but pineapple and other delicate flavored juices very little4 ,if pineapple is combined with another juice1 let it be something without a strong1 positive flavor 7as orange or strawberry71 or the pineapple juice will be wasted4 ,a strong and a neutral flavored juice1 red raspberry and currant for instance1 go well together4 ,lemon juice gives character to all4 ,peach and grape juice1 or apple and grape juice are good combinations4 ,to fully enjoy the flavors1 do not serve drinks ice cold4 ,banana ,lemon ,nectar ,syrup--#c-d cups water1 cup sugar1 boil2 add cup lemon juice1 cool4 ,cut #a large banana in small pieces2 pour syrup over1 let stand in refrigerator #b hours or longer2 strain or not2 serve with thin slices of lemon4 ,orange ,banana ,nectar ,cut half a small orange into sections1 rind and all and add to banana syrup about #bj m4 before serving4 ,before straining1 put sections into glasses1 pour the strained syrup over them and serve4 ,orange ,nectar ,add sections of orange to lemon syrup without the banana4 ,mint ,orange ,nectar ,add shredded mint to orange nectar4 ,lemonades ,lemonade1 with but little sugar1 has no equal as a drink because of the purifying effect of the lemon juice upon both the water and the individual4 ,a strong lemonade requires less sugar in proportion than one having a large quantity of water4 ,a sugar syrup is best for sweetening1 and the less used the better4 ,mint--,sprinkle fine cut spearmint into lemonade #aj to #ae m4 before serving4 ,very cooling and refreshing4 ,egg--#a egg1 #b tablespns4 sugar1 #b tablespns4 lemon juice1 water to make #b glasses4 ,beat egg and sugar1 add lemon juice and beat1 then add water4 ,white of ,egg--#b-b tablespns4 lemon juice1 white of #a egg1 #a tablespn4 sugar4 ,beat white of egg and sugar1 add lemon juice1 then water4 ,milk and ,egg--#a egg1 - cup milk1 #a teaspn4 or more lemon juice1 a little grated rind of lemon4 ,beat yolk of egg and add cold milk1 turn into glass2 beat white of egg with a trifle of salt and add half the lemon juice2 add remainder of lemon juice to the yolk and milk1 lay white on top and serve at once4 ,egg ,orangeade ,beat the white of #a egg with the juice of #a large sweet orange1 strain4 ,to ,prepare ,fruit ,juices ,the most desirable juices for drinks are made from fresh1 ripe1 uncooked fruits by crushing1 and straining through a cloth4 ,it is better to pour cold water over some fruits and let them stand for a while before straining4 ,apples may be sliced or chopped and water added4 ,for canning fruit juices1 see pp4 #fj1 #fa4 ,the liquid from soaking acid dried fruits in water for several hours 7without cooking7 is refreshing2 also the juice in which chopped raisins have been steeped4 ,cranberry ,juice ,crush or grind #a qt4 of cranberries1 pour #a qt4 of boiling water over1 cool2 add sugar after straining and stir until it is dissolved4 ,cereal ,coffees or ,drinks ,the bulk of the so-called 8cereal0 drinks on the market have some commercial coffee in them1 as well as chicory4 ,there are a few1 however1 made of combinations of grains1 or of fruits1 nuts and grains1 only4 ,those containing chicory require a long boiling1 according to the directions on the packages1 to destroy the rank1 harsh flavor of the chicory2 and the ones made of parched grains without caramel in any form are improved by long steeping to develop the mild flavor4 ,but it is a great mistake to boil those having a characteristic1 agreeable flavor any more than we used to boil ,java or ,mocha4 ,to make these1 put the cereal 7from #a teaspn4 to #a tablespn4 to each cup of water according to taste7 into perfectly boiling water1 allow it to just boil up1 then stand on the back of the range where it cannot boil1 for from #e-aj m4 ,serve with nice rich sterilized cream 7hot better74 ,when cream is not obtainable and the drink must be served1 hot scalded milk gives a better flavor than unscalded milk1 but as a rule1 it is better to omit the coffee when you have no cream4 ,never make cereal coffee in a tin coffee pot that commercial coffee has been made in4 ,it would ruin the flavor4 ,we do not advise the drinking of even cereal coffee1 but use it to win people from injurious beverages4 ,to ,make a ,cereal ,drink ,it is very convenient to know how to make a cereal coffee1 though if one's time is worth much and a good coffee is to be obtained1 it is cheaper to buy it4 ,the following recipe is one that ,i have used for years and it is excellent4 ,none of the whole grains equal bran for the drink4 #a qt4 wheat bran pressed down lightly #a pt4 corn meal cup hot water cup nice-flavored dark molasses ,mix bran and corn meal and pour over them the molasses and hot water which have been combined4 ,rub all together with the hands until smooth2 set in a warm oven and stir occasionally until well dried out1 then increase the heat of the oven1 stirring the mixture often2 at the last have the oven very hot and stir almost constantly until cereal is a dark chestnut brown1 which will take but a short time at the last4 ,remove from the oven and stir until cooled a little so that it will not brown more by its own heat1 and put into a close covered can4 ,when preparing to serve1 use -#a cup of the coffee to each quart of boiling water1 let it just boil up and stand for #e m4 ,different combinations of grains are browned and ground for drinks4 ,barley is much liked by some1 rye by others4 ,carrot and celery roots dried and browned are good1 and browned peas are excellent4 ,tea-,hygiene ,celery and raspberry leaf tea have been served in some of the restaurants in ,new ,york ,city for several years and are both good4 ,either the tops 7fresh or dry7 or seeds of celery may be used4 ,crush the seeds before steeping4 ,i have also used mint1 anise1 tarragon1 catnip and thyme for tea and found them all pleasant drinks4 ,steep them for #ae-bj m41 strain and serve with cream only4 ,you will be surprised ,i am sure when you try them4 ,do not allow catnip tea to stand with the leaves if to be re-heated4 ,bran ,tea ,brown bran delicately4 ,take #b tablespns4 for each cup of water1 boil up well or steep for #bj m4 ,dried unbrowned bran may be used with longer cooking4 ,cold ,cereal ,coffee ,pour hot coffee over cream or cream and sugar4 ,cool4 ,for luncheon or supper4 ,eggnog #a egg1 - cup of milk1 #a teaspn4 or no sugar1 flavoring or not4 ,beat or shake until foamy1 pour into glass and serve with or without whipped cream on top4 ,eggnog does not necessarily contain liquor4 ,hot ,eggnog ,beat #a egg with or without a teaspn4 of sugar and a few drops of vanilla4 ,pour - cup of hot milk over1 stirring4 ,turn into warm glass and serve at once4 ,cream for ,coffee ,beat #a egg to a foam1 add #a tablespn4 white sugar and pour a pint of boiling hot milk over1 stirring briskly4 ,prepare at night for morning4 ,cream for ,coffee ,no4 #b ,pour #a pt4 boiling milk on beaten yolk of #a egg mixed with #b tablespns4 cold milk4 ,set back on the stove to scald but not boil4 8,food should not be washed down4 ,no drink is needed with the meals4 ,eat slowly and allow the saliva to mingle with the food4 ,hot drinks are debilitating4 ,do not eat largely of salt2 give up bottled pickles2 keep fiery spiced food out of your stomach2 eat fruit with your meals1 and the irritation which calls for so much drink will cease to exist4 ,but if anything is needed to quench thirst1 pure water drunk some little time before or after a meal is all that nature requires40 ,,invalid ,,foods 8,diet in the hands of an expert is far more effective than drugs4 ,i speak from a large experience in both systems40--8,food and ,condition40 ,dr4 ,yorke ,davis1 ,london4 8,in many cases of sickness the very best remedy is for the patient to fast for a meal or two1 that the overworked organs of digestion may have an opportunity to rest40 8,a fruit diet for a few days has often brought great relief to brain workers40 8,many times a short period of entire abstinence from food1 followed by simple1 moderate eating1 has led to recovery through nature's own recuperative effort4 ,an abstemious diet for a month or two would convince many sufferers that the path of self-denial is the path to health40 8,there are some who would be benefited more by abstinence from food for a day or two every week than by any amount of treatment or medical advice4 ,to fast one day a week would be of incalculable benefit to them40 ,suggestions ,whatever food is taken to the sick should be prepared and served daintily and neatly4 ,if the tray cloth is ever so coarse or only a paper napkin1 have it clean2 use the daintiest and prettiest china to be found and serve the food in small quantities1 without any drops or streaks on the edge of the dishes4 ,a flower or leaf by the side of the plate1 will give zest to the food4 ,food should be simple1 nutritious and easily digested4 ,suitable dishes are scattered all through the book4 ,among the soups are the broths and others1 supplying the needs of different cases4 ,there are toasts in variety2 they may be served in delicate squares1 triangles and crescents4 ,rice flour blanc mange1 sea moss blanc mange1 buttermilk1 parched grains1 egg creams1 fruit whips and ices are suggestive of some of the especially suitable dishes4 ,fruits and fruit juices are nearly always indicated4 ,baked apples1 sweet and sour1 without sugar1 are staple invalid dishes4 ,before serving grapes1 remove the seeds with two silver forks on a plate1 then put the pulp and juice into a sauce dish or glass4 ,serve the pulp only1 of oranges4 7p4 #db47 ,the most desirable gruels are those made of the dextrinized or parched cereals1 but when the undextrinized grains are used they should be cooked as long as for porridges1 in a somewhat larger quantity of water1 strained1 and thinned with milk1 or cream and water4 ,they may sometimes be cooked in milk4 ,cold porridges may be used4 ,granella ,malted ,milk ,gruel #a-a tablespn4 granella #b-c teaspns4 malted milk #b tablespns4 thin cream salt water ,cook granella in water to soften1 strain1 add malted milk1 cream and salt which have been blended2 heat1 serve4 ,egg ,gruel ,poached yolks of #c eggs1 #a-b cups milk4 ,rub yolks of eggs smooth1 add hot milk1 gradually1 strain1 reheat1 salt1 serve4 ,parched ,corn ,broth ,pour hot milk over parched corn meal or cracked parched corn2 let stand #e-aj m41 strain4 ,may use water and cream4 ,almond ,gruel #a tablespn4 almond butter1 #a cup water1 salt4 ,mix butter with water1 add salt1 boil1 serve4 ,raisin ,gruel ,boil #a cup raisins in #a qt4 milk and water1 equal parts1 for hour2 strain1 squeezing well1 thicken with #a-b teaspns4 flour blended with water1 add salt4 ,white of ,egg ,dissolve the whites of #b or #c eggs in a glass of water and give a few teaspoonfuls every #b or #c hours4 ,,confections 8,sugar clogs the system4 ,it hinders the working of the living machine40 ,children are not naturally fond of sweets1 but with few exceptions their taste has been educated to them from the cradle4 ,i have known children who were so unaccustomed to candies that if they were given them they would merely play with them1 never thinking of putting them into their mouths1 and others who would say when a sweet dessert was given them1 8,i don't like that1 it is too sweet40 ,much life-long suffering would be avoided if children were given plenty of good ripe fruit1 sweet and sour1 instead of confections4 ,if1 however1 it seems best sometimes to make something in this line1 select the simplest and least harmful4 ,stuffed ,dates ,mix unsalted roasted nut butter with powdered sugar and a little vanilla1 form into pieces the size and shape of date stones and put inside each date2 roll in sugar or not1 serve on grape or maple leaves4 ,serve with wafers1 or with rolls and cereal coffee1 sometimes4 ,almond or ,brazil nut butter may be used instead of peanut butter1 and rose or other flavoring4 ,grated cocoanut may be mixed with the almond butter4 ,fill the dates with marshmallow paste for ,marshmallow ,dates4 ,cream ,stuffed ,dates ,make a roll the size of the stone of confection cream and insert in date4 ,the roll may be larger and allowed to show in the opening4 ,stuffed ,figs ,stuff pulled figs by removing the inside and mixing it with sweetened and flavored nut butter or with coarse chopped ,english walnuts1 almonds and pecans1 one or all1 and replacing in the skin4 ,pile in the center of a dessert plate and surround with sticks or beaten biscuit4 ,serve with or without cereal coffee4 ,stuffed ,prunes ,soak and steam choice1 plump ,california prunes until tender1 cover close until cool1 remove stones and fill space with a paste made by kneading together almond butter1 white of egg and powdered or confectioner's sugar4 ,sweetmeats--,fruits and ,nuts #a part each ,brazil nuts1 almonds and hickory nuts or filberts or ,english walnuts1 and #a or #b parts raisins1 figs or dates4 ,grind fruit through finest cutter of mill and mix with nut butter or meal or chopped nuts4 ,form into caramel shape1 small rolls or cones1 or into a large roll and slice4 ,two or more of the sweet fruits may be used1 sometimes a little citron4 ,or1 #c parts chopped hickory nut meats1 #b parts figs and other fruits4 ,a ,sweetmeat--,fruits #a lb4 each of figs1 from which the stems and hard part have been cut1 stoned dates and raisins2 mix and grind through food cutter2 sprinkle board with confectioner's sugar1 knead mixture1 roll to in4 thick1 cut into any desired shape and size and roll in sugar4 ,kisses ,whites of #f eggs1 #a cup powdered sugar4 ,beat the whites of eggs with a little salt1 adding the sugar gradually while whipping until the mixture is stiff enough to hold its shape2 add flavoring if desired and drop by spoonfuls on to paraffine paper laid on boards of a size to fit the oven1 or on baking tins4 ,dry in warm oven for about an hour1 then brown slightly4 ,if the oven is too warm1 they may now be put into the warming oven or on a shelf over the stove until thoroughly dried4 ,if the kisses stick to the paper1 turn them over and moisten the paper slightly and they will come off in a little while4 ,cocoanut ,candy #b cups granulated sugar1 cup milk1 #a cup shredded cocoanut4 ,boil sugar and milk together for #d m41 add cocoanut1 flavor to taste and cool in buttered tins4 ,candy ,puffs #b cups sugar #a cup water whites #b eggs #a cup chopped nuts flavoring ,boil sugar and water till they spin a heavy thread1 then pour the syrup over the stiffly-beaten whites of the eggs1 stirring constantly4 ,when all the syrup is in1 beat until the mass begins to harden2 add flavoring and nuts1 mix thoroughly and place by teaspoonfuls on buttered plates4 ,confection1 or ,bonbon ,cream ,beat the white of an egg to a stiff froth1 add gradually #h tablespns4 sifted powdered sugar1 beat well together and flavor with vanilla or any desired flavoring4 ,or1 one half its bulk of water may be added to the white of egg without beating1 with enough confectioner's sugar to make stiff enough to mold into balls4 ,different colors and flavorings may be used in cream4 ,nut ,creams ,halve ,english walnut or pecan meats and put confection cream between the halves2 press together and set away to harden4 ,confection ,potatoes ,add a little cocoanut to second confection cream1 and form into small potato shapes1 making dents for eyes2 roll in fine powdered coriander or anise seed1 or in brown sugar with a little anise mixed with it4 ,marshmallows #d oz4 gum arabic #a cup water #a cup powdered sugar whites of #c eggs #b teaspns4 orange flower water or #a of vanilla corn starch confectioner's sugar ,another recipe gives #b cups powdered sugar and the white of #a egg only1 with the other ingredients4 ,soak the gum arabic in the water until soft1 strain into inner cup of double boiler1 add sugar and cook1 stirring until thick and white4 ,try in ice water and when it will form a firm1 not hard1 ball1 remove from the fire and chop and beat in the stiffly-whipped whites of the eggs with the flavoring4 ,turn the paste into a shallow pan covered thick with corn starch1 leaving it #a inch in thickness4 ,when cool or in about #ab hours1 cut into inch cubes1 dust with confectioner's sugar and pack in boxes4 ,marshmallows are better to be made as soft as they can be handled4 ,old ,fashioned ,molasses ,candy #b cups molasses1 #b cups granulated sugar1 #a tablespn4 butter4 ,boil over not too hot fire until a little will harden as soon as it drops into cold water4 ,pour into buttered tins and pull when cool enough to handle4 ,candy may have hickory nut or black walnut meats pressed into it when partly cooled1 without pulling4 ,the most important thing for the candy is to get a good flavored molasses4 ,the real ,porto ,rico is best4 ,do not be induced to add soda to the syrup4 ,it spoils the rich golden color which belongs to molasses candy1 besides making it more unwholesome4 ,brush the kettle with butter before putting ingredients in4 ,everton ,taffy #a large cup ,new ,orleans molasses #a cup lightest brown sugar cup butter #a teaspn4 vanilla ,boil until a little dropped in water will make fine1 brittle threads2 pour into buttered pans - in4 thick and cut in squares4 ,lemon ,taffy--to pull #b cups sugar #a cup water #b tablespns4 lemon juice #b or #c drops lemon extract ,boil sugar and water until nearly done2 add lemon juice and cook until a little will harden in cold water2 flavor and turn on to buttered plate4 ,fold the edges toward the center as they cool and pull as soon as cool enough to handle4 ,penosia #c cups light brown sugar #a cup milk or cream #a tablespn4 butter #a lb4 ,english walnuts 7#a cup chopped7 #a teaspn4 vanilla ,shell1 blanch and chop the walnuts2 boil sugar and milk until syrup will harden when dropped into water but will not become brittle2 just before it is done1 add the butter and vanilla2 then the chopped nuts1 stirring them in well2 pour into buttered pans and with sharp knife mark off the squares4 ,cool4 ,another recipe says dark brown sugar and cup only of cream4 ,lozenges--,wintergreen or ,peppermint #b cups granulated sugar cup water #d-f drops true oil of wintergreen1 or #c drops oil of peppermint ,boil sugar and water rapidly for #e m4 after they begin to boil1 add the flavoring and remove from the fire4 ,stir briskly until the mixture begins to thicken and to have a whitish appearance1 then drop on to a cold tin dish1 oiled paper or a marble slab as fast as possible1 in as large or small lozenges as desired4 ,if the mixture hardens too rapidly1 set the dish in a pan of hot water4 ,do not place the lozenges so close that they will run together4 ,the wintergreen drops may be tinted pink with fruit color4 ,maple ,candy ,cream #c cups grated maple sugar #a cup cream #a teaspn4 butter ,boil all together for #ab m41 pour into another dish1 stir until mixture thickens1 pour into buttered tins and cut in squares4 ,hoarhound ,candy #c cups water1 #b oz4 dried hoarhound1 #c lbs4 7#b qts47 brown sugar4 ,steep the dried herb in the water for a half hour2 strain1 add the sugar and boil until a little will harden when dropped in cold water2 pour on to buttered tins and when sufficiently cool cut into sticks with oiled knife4 ,,meals ,,and ,,menus 8,woe to thee1 ,o land1 when thy king is a child1 and thy princes eat in the morning60 8,blessed art thou1 ,o land1 when thy king is the son of nobles1 and thy princes eat in due season1 for strength and not for drunkenness40 ,eccl4 #aj3af1 #ag4 ,many have been greatly benefited by eating the first meal1 breakfast1 #c-e hours after rising1 according to their work4 8,eat only when hungry1 drink only when thirsty40--,e4 ,h4 ,d4 8,three meals a day and nothing between meals1 not even an apple should be the utmost limit of indulgence4 ,those who go further violate nature's laws and will suffer the penalty40 8,if you would give it a trial1 you would find two meals better than three40 8,the stomach1 when we lie down to rest1 should have its work all done1 that it may enjoy rest as well as other portions of the body4 ,the work of digestion should not be carried on through any period of the sleeping hours4 ,if you feel that you must eat at night1 take a drink of cold water and in the morning you will feel much better for not having eaten40 8,it is not well to eat fruit and vegetables at the same meal4 ,if the digestion is feeble1 the use of both will often cause distress1 and inability to put forth mental effort4 ,it is better to have the fruit at one meal and the vegetables at another40 ,as a rule1 it is better to serve fruits at the close of a meal4 8,in order to have healthy digestion1 food should be eaten slowly4444 ,if your time to eat is limited1 do not bolt your food1 but eat less and eat slowly40 ,masticate food to creaminess4 8,enjoy to the full every mouthful of food as long as any taste remains in it40--,c4 ,c4 ,h4 8,custom has decided that the food shall be placed upon the table in courses4 ,not knowing what is coming next1 one may eat a sufficiency of food which perhaps is not the best suited to him4 ,when the last course is brought on he often ventures to overstep the bounds and take the tempting dessert1 which1 however1 proves anything but good for him4 ,if all the food intended for a meal is placed on the table at the beginning1 one has opportunity to make the best choice40 ,for some time ,i have practised either putting the food all on the table or having what was not on the table in sight on the sideboard1 or letting guests know in some way the full menu1 as ,i have always felt that while teaching temperance1 we were encouraging intemperance by the customary manner of serving4 ,when working hard1 eat light2 do not overwork the whole body at the same time4 ,perfect rest without sleep for #ae-cj m4 after meals is a great aid to digestion4 8,we should not provide for the ,sabbath a more liberal supply or a greater variety of food than for other days4 ,instead of this1 the food should be more simple and less should be eaten in order that the mind may be clear and vigorous to comprehend spiritual things4 ,overeating befogs the brain4 ,the most precious words may be heard and not appreciated because the mind is confused by an improper diet40 8,do not have too great a variety at a meal2 three or four dishes are a plenty4 ,at the next meal you can have a change4 ,the cook should tax her inventive powers to vary the dishes she prepares for the table1 and the stomach should not be obliged to take the same kinds of food meal after meal40 ,three or four dishes1 each perfect of its kind1 are more satisfying than a great number1 not one of which is perfectly prepared and served4 ,,menus ,the suggestive menus given will admit of variation according to the season and circumstances4 ,nut1 olive or cooking oil with salt2 nut butter of any kind2 or cream1 may be used instead of dairy butter4 ,macaroni baked in cream sauce left from dinner may be heated and served for the next morning's breakfast with the addition of tomato or more milk4 ,where the two pies are served for dessert1 two small pieces should be served on one plate4 ,they introduce to the guests two kinds of crust without lard1 and mince pie without meat4 ,when a hearty soup or dessert are on the menu the other dishes of the meal may be lighter4 ,dainty dishes and spotless linen1 will have much to do in fitting for that city which has foundations of precious stones and the paving of whose streets is gold4 ,,breakfast ,first ,day ,baked ,macaroni in ,cream or ,tomato ,sauce ,bread and ,butter or ,cream ,whole ,wheat ,wafers ,apples and ,oranges ,second ,day ,corn ,omelet ,whole ,wheat ,gems ,apple ,sauce ,graham ,sticks ,third ,day ,rye ,meal ,porridge--,nut or ,dairy ,cream ,beaten ,biscuit ,fresh or ,canned ,blueberries ,molasses ,cookies ,fourth ,day ,soft ,poached ,eggs on ,broiled ,trumese or ,cutlets of ,roast with ,brown ,gravy ,parker ,house ,rolls ,cranberry ,sauce ,crisps ,fifth ,day ,cutlets of ,corn ,meal ,porridge or ,rhode ,island ,johnny ,cakes with ,gravy ,no4 #dd or #ej ,scrambled ,eggs ,bread and ,butter or ,cream ,graham ,sticks ,bananas 7,cutlets plain at first and with maple syrup at last of meal7 ,sixth ,day ,trumese ,hash ,swedish ,milk ,biscuit ,baked ,doughnuts ,cereal ,coffee 7,cream ,toast may be added7 ,seventh ,day ,nut ,rolls ,canned ,peaches or ,baked ,sweet ,apples with or without ,almond or ,dairy ,cream ,apples or ,bananas ,fruit ,bars or ,wafers 7,granella with cream or hot milk may be added7 ,,dinner ,first ,day ,mashed ,lentils--,cream ,sauce ,baked ,potatoes ,boiled or ,stewed ,cabbage--salt and oil ,bread and ,nut or ,dairy ,butter ,corn ,pone or ,water ,corn ,bread ,squash or ,pumpkin ,pie ,second ,day ,vegetable ,consomme--,soup ,balls ,peanut ,pie ,stewed ,corn ,celery or ,lettuce ,mayonnaise ,bread and ,butter or ,oil ,graham ,sticks ,tapioca ,jelly or ,apple ,tapioca ,pudding ,third ,day ,succotash ,rice--,lentil ,gravy ,leavened and ,unleavened ,breads ,steamed ,apple ,dumplings--,creamy ,sauce ,fourth ,day ,mother's ,soup--,cream ,noodles ,trumese in ,tomato ,celery1 ,radishes or ,green ,onions ,squash ,cutlets or ,mashed ,winter ,squash ,apple and ,banana ,salad--,cream ,dressing ,fifth ,day ,baked ,beans and ,brown ,bread ,scalloped ,potatoes ,pumpkin or ,water ,custard ,pie ,nuts and ,raisins ,sixth ,day ,cream of ,corn ,soup--,pop ,corn ,celery ,gems and ,oil1 ,cream or ,butter ,quaker ,pudding--,molasses1 ,maple or other ,sauce ,seventh ,day ,baked ,macaroni--,cream ,sauce ,green or ,canned ,peas ,scalloped ,tomatoes ,lettuce--,mayonnaise or ,lemonade ,dressing ,fruit ,bread or ,buns ,beaten ,biscuit ,cream ,pie or ,gelatine ,blanc ,mange ,,supper ,number ,one ,stewed ,fresh ,tomatoes ,bread and ,butter ,white ,crackers ,fruit and ,nut ,relish ,number ,two ,bread and ,milk ,baked ,sweet ,apples or ,blueberries or ,black ,raspberries ,number ,three ,nuts ,crackers ,apples or ,other ,fruit ,number ,four ,rhode ,island ,johnny ,cakes--,honey ,cocoanut ,crisps ,tea-,hygiene ,number ,five ,rice ,cakes or ,milk ,toast ,sliced or ,stewed ,peaches ,old ,friend ,sponge ,cake ,number ,six ,baked ,apples1 ,pears and ,grapes1 or ,apples1 ,grapes and ,figs1 or ,sour ,apples and ,sweet ,apples ,number ,seven ,rusk or ,granella and ,milk ,number ,eight ,acushnet ,hash ,water ,corn ,bread ,whole ,wheat ,wafers ,cereal ,coffee ,number ,nine ,cream of ,tomato ,soup--,soup ,crackers ,bread and ,butter ,apple ,sauce ,number ,ten ,cream of ,corn ,toast ,rolls ,honey ,,midday ,,luncheon ,number ,one ,tomato ,shortcake ,crackers ,pine ,nut ,cheese ,lemon ,egg ,cream ,number ,two ,hot ,egg ,sandwich ,lettuce--,french or ,mayonnaise ,dressing ,number ,three ,timbales of ,corn ,whole ,wheat ,popovers ,graham ,crisps ,cantaloupe ,number ,four ,consomme--,sticks ,celery ,sandwiches ,washington ,pie ,number ,five ,bread ,omelet with ,molasses ,sauce ,graham ,wafers ,tea-,hygiene ,number ,six ,sunflower ,mayonnaise ,sticks ,bread and ,butter ,apples1 ,peaches or ,pears1 or ,canned ,peaches or ,pears ,number ,seven ,apple ,salad--,almond or ,cream ,dressing ,whole ,wheat ,sticks 7shortened7 ,bread and ,butter ,rich ,small ,cakes ,,public ,,or ,,entertainment ,,dinners ,number ,one ,nut ,bouillon ,royal ,paste ,croutons ,ripe ,olives ,trumese ,pie ,celery in ,tomato ,graham ,crisps ,apple and ,pineapple ,salad ,cream ,dressing ,white ,sticks ,white ,fruit ,cake 7no icing1 almonds on top7 ,cereal ,coffee ,number ,two ,milk ,stew of ,oyster ,plant ,soup ,crackers ,celery ,timbale of ,trumese--,boundary ,castle 7fresh mushroom7 ,sauce ,cauliflower--,sauce ,americaine ,beaten ,biscuit ,mint ,grape ,fruit ,salad or ,orange ,mint ,salad ,white ,sticks ,ice ,cream 7unflavored7 ,cocoanut ,jumbles ,number ,three ,oyster ,plant or ,asparagus a la ,creme ,rolled ,bread and ,butter ,sandwiches ,blanched ,almonds1 dried ,trumese and ,celery ,salad on ,swedish ,milk ,biscuit with lettuce leaf ,whole ,wheat ,gems--,butter ,cocoanut ,cream ,pie--,granella ,crust ,mince ,pie--,pastry ,crust ,number ,four ,nut ,chowder--,sticks ,helianthus 7,sunflower7 ,mayonnaise ,cucumber or ,celery or ,onion ,sandwiches ,pineapple ,gelatine--,whipped ,cream ,cocoanut ,crisps ,confection ,potatoes ,mixed ,nuts ,number ,five ,cream of ,tomato or ,spinach ,broth ,soup ,sticks ,trumese and ,mushrooms a la ,creme ,wafers ,scalloped ,oyster ,plant ,celery ,english ,bread and ,butter ,currant and ,red ,raspberry ,salad ,almonds or ,walnuts ,rice ,charlotte--,whipped ,cream ,roses ,small ,cakes ,cereal ,coffee ,number ,six ,cream of ,fresh ,mushroom ,soup ,finger ,rolls 7of roll or universal dough7 ,claudia's ,stuffed ,egg ,plant ,whole ,wheat ,popovers ,nut ,croquettes ,baked ,creamed ,tomato ,crisp ,bread ,grape ,fruit and ,celery ,salad 7in grape fruit cups7 ,crackers with ,nuts ,rose ,ice ,cream ,hard ,sponge ,cakes ,celery ,tea--,cream ,,simple ,,company ,,luncheons ,number ,one ,steamed ,trumese ,biscuit 7p4 #acg7--;,boundary ,castle ,sauce ,jelly ,sandwiches ,celery ,pineapple ,sponge--,whipped ,cream ,cream ,crisps ,number ,two ,creamed ,mushrooms 7or oyster plant7 in ,ramekins or ,cream ,puff cases ,sticks ,orange and ,celery ,salad ,wafers ,cereal ,coffee ,nut ,crisps ,,evening ,,luncheons ,number ,one ,sweet ,fruit ,sandwiches ,cereal ,coffee ,number ,two ,grapes ,pears ,orange1 or ,mint ,orange ,nectar ,number ,three ,vanilla or ,lemon ,egg ,cream ,nut and ,citron ,cake ,raspberry ,lemonade 7later7 ,number ,four ,ice ,cream ,crackers with ,nuts ,sweetmeats or ,caramels ,orangeade 7later7 ,number ,five ,grape ,sherbet ,nut ,crisps ,royal ,sponge ,cake 7with ,royal filling and icing7 ,,non-,,starch ,,meals ,number ,one ,breakfast ,plain ,omelet ,apples ,pears ,grapes ,dinner ,nut and ,tomato ,bisque ,string ,beans ,lettuce--,french or ,lemonade ,dressing ,blanched ,almonds ,honey ,supper ,baked ,apples ,mellow ,ripe ,bananas ,figs ,number ,two ,breakfast ,broiled ,trumese ,apples in ,oil ,apples ,grapes ,dinner ,cottage ,cheese--,chili ,sauce or ,mayonnaise ,beet ,greens ,green ,peas ,baked ,custard ,supper ,plums ,pears ,raisins ,number ,three ,breakfast ,scrambled ,eggs ,ripe ,currants ,canteloupe ,dinner ,baked ,peanuts ,pickled ,carrots ,stewed ,oyster ,plant ,bananas ,supper ,apples ,grapes or ,tart ,lemonade ,number ,four ,breakfast ,dried ,blanched ,almonds ,apples ,steamed ,prunes ,dinner ,spinach with ,egg--,mayonnaise ,dressing ,my ,mother's ,cabbage ,nesselrode ,confection or ,sweetmeats1 p4 #dhi ,supper ,cereal ,coffee--,cream ,brazil ,nuts ,figs or ,dates ,number ,five ,breakfast ,almond ,puree ,peaches ,bananas ,dinner ,trumese and ,celery ,salad ,stewed ,okra ,boiled ,onions ,fruit ,gelatine ,supper ,figs and ,milk ,number ,six ,breakfast ,nut ,omelet ,strawberries ,bananas ,dinner ,trumese or ,nutmese and ,onion ,sandwiches ,celery in ,tomato ,stewed ,asparagus ,steamed ,figs ,pecans ,supper ,strawberries ,oranges ,these meals may be easily changed to sugarless as well as starchless by substituting vegetables that contain no sugar for those that have some1 and tart fruits for sweet ones4 ,the custard may be made without sugar4 ,gluten biscuit used as meat with fruit and vegetables give more of a variety1 when obtainable4 ,one may take large quantities of fruit in place of starchy foods1 since they are not so concentrated4 ,,picnic ,,and ,,travelling ,,lunches ,collect boxes of different sizes as you have opportunity4 ,save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it4 ,quite a large roll can be bought in the stationery stores for five cents4 ,keep small tin boxes for packing strong flavored sandwiches1 and vaseline bottles and cold cream jars for salad dressings1 or for sandwich fillings which must be spread upon the bread the last thing4 ,for a picnic or a long journey1 be sure to take everything that may be needed1 corkscrew1 can opener1 nut picks1 paring knives1 spoons1 a case knife1 a knife large enough and sharp enough to cut bread1 cups for drinking1 and a small saucepan or large cup for heating drinks or anything necessary4 ,as far as possible1 carry dishes that may be thrown away1 as wood or paper plates and cups4 ,a spirit lamp is very desirable4 ,rich cakes1 jellies and all sweets are especially objectionable for travelling4 ,be sure to take plenty of lemons and other fruits1 as the trains will not often stop long enough for one to buy them at the stations1 and they may not be at the proper stage of ripeness and the price will be high4 ,carry salt in a vaseline bottle1 or if in a salt shake1 screw a piece of thick paper under the top and wrap well4 ,have sugar in a wide-mouthed bottle or jar1 also ripe olives4 ,rice or custard puddings can be carried in cups4 ,bottled fruit juices are invaluable4 ,lemon juice sufficient for one day may be bottled4 ,a jar of cold cereal coffee or of tea-hygiene with cream would be highly prized by many4 ,trumese in ,tomato or ,sauce ,imperial1 well dried in the oven1 is excellent4 ,fruit buns retain their moisture nicely4 ,wrap sandwiches1 buns1 cakes1 eggs and nut foods in waxed paper1 and if there are different kinds of sandwiches mark them4 ,for a simple luncheon without a knife or spoon1 pare oranges and break them into sections1 and pare1 quarter and core apples1 and wrap all in waxed paper4 ,these fruits with a trumese and egg sandwich 7p4 #dgb7 make an ideal midday luncheon when spending the day in the city on business4 ,one lady who has travelled a great deal tells me that she has found a small white apron with a pocket a great convenience in serving and eating lunches on trains1 and a gentleman suggests that a short apron with a bib and strap and a pocket for the napkin would be a great convenience for those of his sex4 ,some of the strong pasteboard boxes that package foods come in1 make good lunch boxes4 ,we have one about #bb in4 long1 #i in4 wide and #f in4 deep that we can carry in a shawl strap1 which we prize4 ,the dining car has no attractions compared with the comforts of a nice home luncheon for travelling4 ,,index ,breads1 ,leavened1 #dbd ,beadles1 #ddc ,biscuit1 ,breakfast1 #ddb ,potato1 #dda ,raised1 #dda ,split1 #dda ,boston ,brown1 #dcd ,buns1 ,currant1 #ddc ,lemon1 #ddc ,nut1 #ddc ,plain1 #ddb ,cakes1 ,buckwheat1 ,bread ,crumbs1 #ddd ,old ,time1 #ddd ,crumb1 #ddd ,corn ,cake1 #dce ,corn ,meal1 ,scalded1 #dcd ,crackers1 ,soup1 #dch ,crisp1 #dcc ,crust1 ,sour ,cream1 #dcg ,universal1 #dcg ,delicious1 #dcc ,flour1 #dbf ,fruit1 #dca ,graham1 #dca ,irish1 #dca ,new ,york 8,home ,made10 #dcb ,nut1 #dca ,oatmeal1 #dcb ,potato ,ball1 #dcc ,rice1 #dcb ,rolls1 #dch ,buttermilk1 #ddj ,crumb1 #ddj ,of ,brown ,bread1 #ddj ,rolled1 #dda ,swiss1 #ddj ,rusk1 #ddb ,browned1 #ddb ,rye1 #dcb ,salt ,rising1 #dce1 #dcf ,sally ,lunn1 #dch ,sticks1 #ddc ,white1 #dcj ,whole ,wheat1 #dca ,yeast1 #dbd ,bread1 ,suggestions1 #dbg ,dry1 #dbf ,potato1 ,grated1 #dbe ,mashed1 #dbe ,zwieback1 #dcb ,breads1 ,unleavened1 without chemicals1 #dde ,bannock1 #dea ,bars1 ,fruit1 #dfb ,biscuit1 ,beaten1 #dfj ,maryland1 #dfj ,maryland1 ,unbeaten1 #dfa 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,celery1 ,in ,tomato1 #bdh ,chard1 ,swiss1 #bdh ,corn1 ,baked1 #bej ,in ,husks1 #bdi ,boiled1 #bdi ,in ,husks1 #bdi ,on the ,cob1 #bdh ,dried1 #bej ,green1 #bdh ,roasted1 #bej ,slitter1 #bdi ,steamed1 #bdi ,in ,husks1 #bdi ,stewed1 #bej ,in ,milk1 #bej ,cucumbers1 #bea au ,naturel1 #bea ,sliced1 #bea ,stewed1 #beb ,egg ,plant1 #beb ,in ,batter1 #beb ,greens1 #bec ,kale1 #bed ,okra1 ,sliced1 ,stewed1 #bed ,stewed whole1 #bed ,onions1 ,baked1 #bee ,boiled1 #bee ,raw1 #bee ,stewed1 #bee ,oyster ,plant1 #bef with ,celery or ,corn1 #beg ,drawn ,butter ,sauce1 #beg ,stewed or ,creamed1 #bef ,parsley1 #beg ,parsnips1 #beg ,boiled1 #beg ,browned1 #beh ,fricassee of1 #beh ,mashed1 #beh ,stewed1 #beh ,peas1 #beh ,with ,corn1 #bei ,german ,way1 #bei ,melting ,sugar1 #bei ,with ,new ,potatoes1 #bei ,parisian ,style1 #bei ,stewed1 #beh ,poke ,shoots1 #bed ,potatoes1 #bei ,baked1 #bfj ,boiled ,early1 #bfa ,late or ,winter1 #bfa ,browned ,mashed ,slices1 #bfd ,cakes1 #bfc ,creamed ,stewed1 #bfb ,warmed ,over1 #bfb ,water1 #bfb ,hashed ,browned1 #bfc ,creamed1 #bfc ,irish ,way1 #bfa ,in ,jackets1 #bfa ,mashed1 #bfc ,new1 ,small1 #bfb ,parisian1 ,improved1 #bfc ,puree1 #bfd ,steamed1 #bfb ,sweet1 ,baked1 #bfd ,boiled1 #bfd ,mashed1 #bfd ,preserving ,corn in ,brine1 #gc ,beans1 ,string1 in ,brine1 #gc ,to ,can1 #fi ,asparagus1 #gj ,in ,full ,lengths1 #gj ,beans1 ,shelled1 #gj ,string1 #gj ,beets1 #ga ,corn1 #ga ,greens1 #gj ,mushrooms1 #ga ,okra1 #ga ,peas1 #ga ,to ,dry1 #gb ,beans1 ,shelled1 #gb ,string1 #gb ,corn1 #gb ,mushrooms1 #gb ,pumpkin1 ,baked1 #bfe ,individual1 #bfe ,mashed1 #bfe ,radishes1 #bfe ,spinach1 #bfe ,with ,cream1 #bff ,squash1 ,summer1 #bff ,baked1 ,ripe1 #bff ,with ,corn1 #bff ,winter1 #bff ,baked1 ,mashed1 #bfg ,virginia ,way1 #bfg ,mashed1 #bfg ,starchless1 #bgj and ,sugarless1 #bgj ,suggestions1 #bcg ,tomatoes1 #bfg ,broiled1 #bfi ,puree1 #bfi ,raw1 #bfh ,steamed1 #bfh ,stewed1 #bfh ,turnips1 #bfi ,boiled1 #bfi ,mashed1 #bgj ,vegetable ,stew1 #bgj ,illustration3 ,,the 8,,savory0 ,,double ,,boiler ,,errata ,the sauce number #gb given for ,peanut and ,rice ,croquettes 7page #aeb71 and for ,mashed ,beans 7page #ahf71 should be #ge4 ,transcriber's ,notes4 ,punctuation has been standardised and simple typographical errors have been repaired4 ,hyphenation and obsolete_/variant spelling have been preserved as printed4 ,bold text is surrounded by equals signs4 ,the corrections noted in the book's ,errata have been applied to the text2 the ,errata section itself has been moved from after the ,table of ,contents to the end of the book4 ,commas were printed as periods in the series of sauces on pages #aei1 #ahc1 and #aij and have been changed to match similar series4 ,the following changes have also been made3 ,page #f3 8,breads--,unleavened1 ,without ,chemicals0 for 8,breads--,unleaved1 ,without ,chemicals0 ,page #aa3 8time and strength in using40 added period ,page #ba3 8,sometimes leave them whole0 for 8,sometimes leaves them whole0 ,page #ch3 8dip them1 one at a time0 for 8dip them1 one at a a time0 ,page #ci3 8grapes and juice do not agree with every one40 changed comma to period ,page #db3 8the several divisions have been carefully made0 for 8the several divisions heve been carefully made0 ,page #dd3 8,the use of pineapple in diphtheria0 for 8,the use of pineapple in diptheria0 ,page #ee3 8,gooseberries1 green0 for 8,gooseberrries1 green0 ,page #eg3 8covers down if necessary0 for 8covers down if neccessary0 ,page #fc3 8the meringue1 may be made with0 for 8the meringue1 may be made wit0 ,page #fe3 8,boil #e m42 add pt4 sugar0 added period ,page #gh3 8#b qts4 boiling water40 added period ,page #gi3 8browned flour may be used40 added period ,page #hj3 8,heat to boiling1 add rice1 onion10 added comma ,page #hd3 8among the ,french in ,switzerland40 for 8among the ,french in switzerland40 ,page #ib3 8,when boiling1 thicken and add corn0 for 8when boiling1 thicken and add corn0 ,page #ib3 8and the water thickened with flour40 for 8and the water thickened with flour20 ,page #ig3 8,the proportion of water may be varied40 added period ,page #ajd3 8stirring until smooth40 changed comma to period ,page #aae3 8,cook celery and mushrooms0 for 8,cook celery and mushroons0 ,page #aba3 87or cream and oyster liquor70 added closing parenthesis ,page #abf3 8#c cups rich consomm0 for 8#c cups rich consomme0 ,page #ada3 8,they are at their best unground1 as0 for 8,they are at their best unground1 as as0 ,page #adf3 8,keep in glass jars0 for 8keep in glass jars0 ,page #adi3 8or butternuts1 hazelnuts1 and hickory nuts0 added comma ,page #aea3 8may be substituted for potato0 for 8may be substituted for pototo0 ,page #aef3 8calculate the quantity1 and0 for 8calculate the quantity1 and and0 ,page #afd3 8added a little cream10 added comma ,page #aff3 8bake in a rather hot oven #a-a hour40 added period ,page #agj3 8the cuttings may be chopped0 for 8the cuttings may chopped0 ,page #agb3 8are a delicate brown40 changed comma to period ,page #age3 88nutmete01 8nutcysa00 added comma ,page #agh3 8,heat in moderate oven40 changed comma to period ,page #ahg3 8red and white kidney beans0 for 8red and and white kidney beans0 ,page #ahh3 8sprinkle with crumbs0 for 8sprinkle with with crumbs0 ,page #aij3 8,substitute chick peas for lentils0 for 8,subtitute chick peas for lentils0 ,page #aie3 88,our common split pea0 added opening quotation mark ,page #aii3 8whatever you wish to serve them on470 added closing parenthesis ,page #bai3 8 cup consomm or milk0 for 8 cup consomme or milk0 ,page #bai3 8#a cup water 7part mushroom liquor if any70 added closing parenthesis ,page #bbe3 8#a pt4 consomm0 for 8#a pt4 consomme0 ,page #bbf3 8#a tablespn4 flour0 for 8#a tablespn4 our0 ,page #bbh3 8liquid in drawn butter0 for 8liquid n drawn butter0 ,page #bdc3 8#ae-cj m41 according to age0 added period ,page #beb3 8and boil #e m40 added period ,page #bec3 8cabbage sprouts1 young beet tops0 added comma ,page #bga3 8#aj-bj m41 drain1 serve plain0 added period ,page #bgd3 8,wipe it dry before cutting0 for 8wipe it dry before cutting0 ,page #bhb3 8,whip cream1 sugar and salt together0 added comma ,page #bhe3 8radish lilies on lettuce0 for 8radish lilies n lettuce0 ,page #bhe3 8fill the center with green mayonnaise0 for 8fill the enter with green mayonnaise0 ,page #bhi3 8grated cucumbers0 for 8grated cucmbers0 ,page #bhi3 8the large end of boiled carrots40 changed comma to period ,page #cja3 87#a cup grape juice and #a cup water if convenient70 added closing parenthesis ,page #cjg3 8in double boiler for #bj m40 added period ,page #caa3 8in very slow oven for #dj m40 changed comma to period ,page #cab3 8turn with silver fork10 added comma ,page #caf3 8cook #e m42 remove from fire0 added period ,page #cag3 8boil #c-e m40 added period ,page #cag3 8or if sweet with cream40 changed comma to period ,page #cah3 8boil #e m40 added period ,page #cba3 8,beat eggs for #c m40 added period ,page #cbf3 88o40 or 8p400 added period ,page #cbh3 8,cook raisins #bj m40 added period ,page #cbi3 8and cup water #e m40 added period ,page #ccb3 8#b tablespns4 sugar0 added period ,page #cdj3 8#a tablespn4 lemon juice0 changed comma to period ,page #cdd3 8,simmer all together #aj-ae m40 added period ,page #cef3 8with or without the coriander0 for 8with or without the coriandar0 ,page #ceg3 8,raisin ,meringue0 for 8,raisin ,merangue0 ,page #che3 8place for #ae-bj m40 added period ,page #cih3 8spread quickly0 for 8spreadly quickly0 ,page #cih3 8beat for #bj m40 added period ,page #djj3 8,flavor sugar with oil of orange0 for 8,flavor sugar wth oil of orange0 ,page #dac3 8#a part to #d or #e0 added or ,page #dad3 8onion the same as pilau10 changed period to comma ,page #daf3 8,when thoroughly dried0 for 8,when throughly dried0 ,page #dbc3 8tomato also may be added0 for 8tomato also may be be added0 ,page #dca3 8or sugar may be omitted0 for 8or sugar may may be omitted0 ,page #dde3 8the air we breathe10 for it is0 for 8the air we breathe40 for it is0 ,page #dfc3 8kneading it very stiff40 added period ,page #dfe3 8sharp pointed ,japanese toothpicks40 added period ,page #dhd3 8,to ,make a ,cereal ,drink0 for 8,to ,make a ,cerial ,drink0 ,page #did3 8all the food intended for0 for 8all the food intended or0 ,page #did3 8should be eaten in order0 for 8should be eaten in in order0 ,page #eje3 8no attractions compared0 for 8no attractions campared0 ,page #ejf3 8,beadles1 #ddc0 added comma ,page #ejf3 8,crumb1 #ddd0 changed period to comma