,the ,stag ,cook ,book ,c4 ,,mac ,,sheridan ,,the ,,stag ,,cook ,,book ,,written ,,for ,,men ,,by ,,men ,,collected ,,and ,,edited by ,c4 ,,mac ,,sheridan ,with an ,introduction by ,,robert ,h4 ,,davis ,illustration ,,new ,,york ,,george ,h4 ,,doran ,,company ,,copyright1 #aibb1 ,,by ,,george ,h4 ,,doran ,,company ,,the ,,stag ,,cook ,,book1 ,,ii ,,printed ,,in ,,the ,,united ,,states ,,of ,,america ,dedicated ,to-- ,,that ,,great ,,host ,,of ,,bachelors ,,and ,,benedicts ,,alike who have at one time or another tried to 8cook something02 and who1 in the attempt1 have weakened under a fire of feminine raillery and sarcasm1 only to spoil what1 under more favorable circumstances1 would have proved a chef-d'uvre4 8,they may live without houses and live without books10 ,so the saying has gone through the ages1 8,but a civilized man cannot live without cooks--0 ,it's a libel1 as proved by these pages6 ,for when left by himself in a small kitchenette1 ,with a saucepan1 a spoon and a kettle1 ,a man can make things that you'll never forget-- ,that will put any cook on her mettle4 ,where camp fires glow through the still of the night1 ,where grills are electric and shiny1 ,where kitchens are huge1 done in tiling of white1 ,where stoves are exceedingly tiny1 ,where people are hungry--no matter the place-- ,a man can produce in a minute ,a dish to bring smiles to each skeptical face1 ,with art--and real food value--in it6 ,at range and at oven1 at 7whisper it67 still1 ,a man is undoubtedly master2 ,his cooking is done with an air and a skill1 ,he's sure as a woman--and faster6 ,he may break the dishes and clutter the floor1 ,and if he is praised--he deserves it-- ,he may flaunt his prowess until he's a bore4444 ,but1 ,boy1 what he serves--when he serves it6 ,,introduction ,by ,,robert ,h4 ,,davis ,cooking is a gift1 not an art4 ,eating is an art1 not a gift4 ,in combination a grace is developed4 ,no great culinary triumph was ever perfected by accident4 ,charles ,lamb's essay on roast pig was responsible for a tidal wave of burnt pork that swept over ,england in the nineteenth century4 ,mr4 ,lamb led a hungry empire to the belief that only through an act of incendiarism could a suckling porker be converted into a delicacy2 whereas1 as a matter of fact1 the perfection of roast pork1 golden-brown and unseared by fire1 were possible only in the oven4 ,lucullus1 the good ,roman gourmet1 had his meals cooked in a mint4 ,he required that his masterpieces be served on gold and silver and crystal1 and spread on a table of lapis lazuli4 ,the sauces compiled for him were worth more than the food upon which they were poured4 ,he was the high priest of extravagance and luxury4 ,a single meal stood him a fortune4 ,he had more regard for the cost than for the cooking4 ,it is said that his death was hastened by dyspepsia4 99 99 99 99 99 ,in the early seventies a ,french nobleman1 living in the neighborhood of ,barbizon1 was found seated at the table with his face in a plate of soup4 ,because of the fact that a butcher knife had been inserted via the back between his fourth and fifth rib on the left side1 he was quite dead4 ,clues led nowhere4 ,it became one of the mysteries4 ,long afterward an old man tottered into the office of the ,prefect and announced that he wished to make a confession4 8,proceed10 said the official4 8',twas ,i10 responded the ancient1 8who delivered the death stroke to the ,duke de la ---- thirty-five years ago40 8,what inspired you to make this confession80 8,pride40 8,i do not comprehend4 ,the details1 if you please40 8,by profession ,i was a chef10 said the self-accused4 8,the ,duke1 at a fabulous price1 enticed me into his service4 ,his first request was that ,i make for him a perfect consomme4 ,voil6 ,for three days ,i prepared this perfection4 ,with my own hand ,i placed before him the soup tureen4 ,with my own hand ,i ladled it out4 ,he inhaled its divine essence2 and then1 ,your ,honor1 he reached for the salt4 ,mon ,dieu6 ,i destroy him60 ,the ,prefect embraced the artist and took him out to lunch4 ,thus art was vindicated and the incident closed4 ,in the chemistry of cooking1 8enough is too much40 99 99 99 99 99 ,the immortals who have contributed recipes to this volume were born with a silver spoon not in their mouths1 but in their hands4 ,the cap and apron1 not the cap and bells1 is the garb in which they perform4 ,secrets handed down through generations are thrown with a wanton hand on the pages that comprise this volume4 ,sauces from the south1 chowders from ,new ,england1 barbecued masterpieces from the west1 grilled classics from field and stream1 ragouts1 stews1 desserts1 dressings are hung within reach of all1 like garlic clusters from the rafters of opportunity4 ,reach up and help yourself4 ,be not disturbed by occasional jocund phrases in this symposium4 ,behind them is probably concealed a savory or a flavor4 ,a long paragraph may conclude with full particulars concerning the architecture of a gastronomic dream4 ,turn the pages slowly lest you be overwhelmed by the richness of the menu4 99 99 99 99 99 ,the late ,king ,edward1 upon bidding the later ,carlos of ,portugal ,god-speed back to his native shores1 inquired3 8,by what were you most impressed during your visit to the ,british ,isles80 8,roast beef10 said ,carlos1 expanding in ecstasy4 8,and what else80 inquired ,edward4 8,well10 said ,carlos1 8the boiled beef wasn't so damned bad40 99 99 99 99 99 ,it is one thing to cook food1 and another to consume it4 ,this inspired tome is the product of cooks who are not afraid to take their own medicine4 ,the names of many of the dishes catalogued herein lies on the tongues of the mob1 but the delicacies themselves do not4 ,this book brings within the reach of all opportunities that up to now have been denied them4 ,given a first class stove1 a few simple ingredients and a copy of this book1 hunger can be abolished wherever ,english is read4 99 99 99 99 99 ,rossini1 the musician1 also a chef1 after writing the score of ,the ,barber of ,seville1 was informed by the director that a prelude was required immediately4 ,rossini repaired to his kitchen1 cooked himself a perfect dinner1 consumed it alone1 and went to bed where in a reclining position with score sheets all about him1 he wrote a brilliant introduction to his brilliant opera4 ,suddenly a gust of wind entered unbidden at the window and scattered the precious sheets about the room4 ,several disappeared through the lattice4 ,rossini1 heavy with the consequences of his culinary genius1 re-wrote a fresher and better prelude1 tucked it under his corpulent person and rolled over for a final nap1 after which he hastened to the opera house with his masterpiece4 ,his best work was done on a full stomach4 99 99 99 99 99 ,brillat-,savarin1 author of 8,gastronomy as a ,fine ,art10 rather whimsically names 8,gasteria0 the tenth and fairest of the ,muses4 ,the writers of this book name her as the first4 ,r4 ,h4 ,d4 ,,contents ,,part ,,one3 ,,contributors ,,page ,i ,meredith ,nicholson #ca ,,wabash ,,valley ,,steak ,,ii ,rex ,beach #cd ,,onion ,,clam ,,chowder ,,iii ,hudson ,maxim #ce ,,spaghetti ,,iv ,warren ,g4 ,harding #cf ,,waffles ,v ,ellis ,parker ,butler #ca ,,bouillabaisse ,,joe ,,tilden ,,vi ,jules ,j4 ,jusserand #ch ,,radish ,,salad ,,vii ,bruce ,barton #ci ,,rice ,,pudding ,,viii ,richard ,bennett #dj ,,liederkranz ,,la ,,hoosier ,,ix ,walt ,louderback #da ,,corn ,,chowder ,x ,captain ,robert ,a4 ,bartlett1 ,u4,s4,a4 #db ,,cod ,,fish ,,xi ,george ,f4 ,worts #dc ,,sweet ,,potato ,,pone ,,xii ,gelett ,burgess #de ,,pandowdy ,,xiii ,william ,allen ,white #df ,,vegetable ,,salad ,,xiv ,irvin ,s4 ,cobb #dh ,,hog ,,jowl ,,and ,,turnip ,,greens 7,,paducah ,,style7 ,,xv ,richard ,walton ,tully #di ,,hawaiian ,,croquettes ,,la 8,,the ,,bird ,,of ,,paradise0 ,,xvi ,william ,johnston #ea ,,oysters ,,pecheur ,,xvii ,dr4 ,charles ,m4 ,sheldon #eb ,,likes ,,bread ,,and ,,milk ,,xviii ,james ,montgomery ,flagg #ec 8,,james ,,montgomery ,,suds0 ,,xix ,roy ,l4 ,mc,cardell #ed 8,,eggs ,,mushroomette0 ,,xx ,judge ,ben ,b4 ,lindsey #ef ,,bran ,,muffins ,,xxi ,otis ,skinner #eg ,,artichokes1 ,,mister ,,antonio ,,xxii ,dan ,beard #eh ,a ,,burgoo ,,xxiii ,de ,wolf ,hopper #fj ,,raspberry ,,shortcake ,,xxiv ,chick ,evans #fa ,,tomato ,,soup ,,xxv ,joshua ,a4 ,hatfield #fc ,,eggplant ,,saut ,l',,alexander ,,potato ,,sticks ,,alexander ,,cold ,,sauce ,,alexander ,,supr,,me ,,of ,,chicken ,l',,alexander ,,garniture ,,fondu ,,au ,,fromage ,l',,alexander ,,poached ,,eggs ,,en ,,croustade ,l',,alexander ,,romaine ,,salad ,l',,alexander ,,rognons ,,de ,,veau ,l',,alexander ,,strawberry ,,tartlets ,,alexander ,,baked ,,oysters ,,alexander ,,mince ,,of ,,chicken ,l',,alexander ,,xxvi ,stewart ,edward ,white #fi ,,mulligan ,,xxvii ,oliver ,herford #gj ,,fried ,,elderberry ,,blossoms ,,xxviii ,reed ,smoot #ga ,,peach ,,cobbler ,,xxix ,ray ,long #gb ,,shad ,,roe ,,dessert ,,xxx ,kenneth ,c4 ,beaton #gc ,,lobster ,,xxxi ,john ,harvey ,kellogg1 ,m4 ,d4 #ge ,,macaroni ,,with ,,cheese ,,savory ,,potatoes ,,xxxii ,clare ,briggs #gg ,,waffles ,,xxxiii ,edward ,w4 ,bok #gh ,,asparagus ,,xxxiv ,charles ,hanson ,towne #hj ,,corn ,,pudding ,,xxxv ,jerome ,d4 ,kern #ha ,,terrapin ,,xxxvi ,daniel ,willard #hb ,,cottage ,,pudding ,,strawberry ,,sauce ,,xxxvii ,houdini #hc ,,scalloped ,,mushrooms ,,and ,,deviled ,,eggs ,,the ,,mushroom ,,dish ,,the ,,eggs ,,xxxviii ,charles ,p4 ,steinmetz #hd ,,meat ,,loaf ,,xxxix ,charlie ,chaplin #hf ,,steak ,,and ,,kidney ,,pie ,,xl ,dr4 ,frank ,crane #hg ,,round ,,steak ,,xli ,robert ,h4 ,davis #hi ,,cream ,,sauce ,,la ,,worcestershire ,,xlii ,john ,a4 ,dix #ij ,,fried ,,trout ,,xliii ,guy ,bates ,post #ia ,,lamb ,,curry ,,la 8,,omar1 ,,the ,,tentmaker0 ,,xliv ,dr4 ,don ,rafael ,h4 ,elizalde #ic ,,sancocho ,,yapingacho ,,xlv ,bide ,dudley #ie ,,tomato ,,sop ,,xlvi ,william ,hale ,thompson #if ,,roast ,,beef ,,xlvii ,booth ,tarkington #ig ,,corn ,,flakes ,,xlviii ,t4 ,a4 ,dorgan #ih ,,chil ,,con ,,carne ,,xlix ,william de ,leftwich ,dodge #ii ,,ragout ,,de ,,mouton ,l ,montague ,glass #ajj ,,bouillabaisse ,,li ,john ,philip ,sousa #ajc ,,pelotas ,,la ,,portuguese ,,spaghetti ,,lii ,will ,hays #aje ,,chicken ,,pilau ,,liii ,frank ,ward ,o',malley #ajf ,,rum-,,tum-,,tiddy ,,liv ,charles ,evans ,hughes #ajh ,,corn ,,bread ,,lv ,walter ,prichard ,eaton #aji ,,mince ,,pie ,,the ,,filling ,,lvi ,w4 ,t4 ,benda #aac ,,polish ,,specialties ,,barshck ,,with ,,ushka ,,ushka ,,burachki ,,lvii ,captain ,edward ,a4 ,salisbury #aah ,,sauce ,,for ,,spaghetti ,,eggs ,,la ,,salisbury ,,fish ,,la ,,commodore ,,to ,,cook ,,trout ,,venison ,,steak ,,goose ,a ,,mayonnaise ,,and ,a ,,salad ,,dressing ,,ducks ,,and ,,large ,,fowl ,,teal1 ,,partridge ,,and ,,small ,,fowl ,,beans ,,italian ,,rice ,,steak ,,sauce ,,lviii ,thomas ,h4 ,ince #abf ,,chicken ,,halibut ,,onion ,,soup ,,au ,,gratin ,,rice ,,la ,,manhattan ,,lix ,george ,ade #abh 8,,scolloped0 ,,oysters ,,lx ,lyman ,abbott #acj ,,deep ,,apple ,,pie ,,lxi ,terry ,ramsaye #aca ,,lettuce 7 ,,la ,,red ,,creek7 ,,lxii ,r4 ,l4 7,rube7 ,goldberg #acc ,,hash ,,lxiii ,channing ,pollock #acd ,,corn ,,bread ,,lxiv ,hussein ,kahn ,alai #ace ,,chirin ,,polow ,,lxv ,william ,j4 ,bryan #ach ,,french-,,fried ,,onions ,,lxvi ,will ,irwin #aci ,,ham ,,and ,,eggs ,,lxvii ,douglas ,fairbanks #adj ,,bread ,,tart ,,lxviii ,julian ,street #ada ,,sole ,,la ,,marguery ,,and ,,duck ,,with ,,oranges ,,sole ,,la ,,marguery ,,duck ,,bigarade ,,lxix ,s4 ,s4 ,mc,clure #adc ,,omelette--,,and ,,pie ,,lxx ,basil ,king #ade ,,lobster ,,la ,,king ,,lxxi ,john ,a4 ,moroso #adf ,,spaghetti-,,for-,,the-,,gang ,,lxxii ,f4 ,x4 ,leyendecker #adh ,,veau ,,saut ,,marengo ,,vol ,,au ,,vent ,,financi,,re ,,lxxiii ,eddie ,cantor #aej ,,boiled ,,beef ,,and ,,horseradish ,,sauce ,,lxxiv ,frazier ,hunt #aea ,,stuffed ,,celery ,,lxxv ,wm4 ,slavins ,mc,nutt #aeb ,,orange ,,compote ,,lxxvi ,stephen ,vincent ,benet #aed ,,zitelli',s ,,macaroni ,,stew ,,lxxvii ,james ,r4 ,quirk #aee ,,tomato ,,wiggle ,,lxxviii ,charles ,w4 ,eliot #aef ,a ,,favorite ,,menu ,,lxxix ,h4 ,s4 ,cumming #aeh ,,virginia ,,egg ,,bread ,,lxxx ,joseph ,santley #aei ,,cocoa ,,cream ,,cake ,,lxxxi ,a4 ,hamilton ,gibbs #afj ,,squab ,,en ,,casserole ,,lxxxii ,richard ,barthelmess #afa ,,spiced ,,grapes ,,lxxxiii ,don ,juan ,r4 y ,gayangos #afb ,,egg ,,plant ,,au ,,gratin ,,lxxxiv ,samuel ,g4 ,blythe #afc ,,tripe ,,la ,,mode ,,de ,,caen ,,la ,,roy ,,carruthers ,,lxxxv ,charles ,h4 ,taylor #afe ,,clam ,,chowder ,,lxxxvi ,cyrus ,h4 ,k4 ,curtis #afg ,,baked ,,beans ,,lxxxvii ,frederic ,arnold ,kummer #afi ,,spaghetti ,,diabolique ,,lxxxviii ,albert ,d4 ,lasker #agj ,,chicken ,,paprika ,,lxxxix ,henry ,van ,dyke #aga ,,fish ,,chowder ,,xc ,macklyn ,arbuckle #agb ,,southern ,,gumbo ,,la 8,,county ,,chairman0 ,,xci ,john ,taintor ,foote #agd ,,morels ,,saut ,,xcii ,maurice ,francis ,egan #agf ,a ,,diplomatist',s ,,receipt ,,for ,,welsh ,,rabbit ,,xciii ,livingston ,farrand #agh ,,sausage ,,and ,,griddle ,,cakes ,,xciv ,f4 ,ziegfeld1 ,jr4 #agi ,,little ,,chicken ,,tarts ,,xcv ,harold ,lloyd #aha ,,lemon ,,layer ,,cake ,,xcvi ,luther ,burbank #ahc ,,turkey ,,la ,,burbank ,,xcvii ,raymond ,mc,kee #ahe ,,to ,,cook ,,rabbits ,,xcviii ,will ,deming #ahg ,,virginia ,,ham ,,lemon ,,pie ,a ,,dressing ,,xcix ,charles ,w4 ,chessar #ahi ,,tips ,,on ,,steaks ,c ,arthur ,t4 ,vance #aia ,,salade ,,la ,,turc ,,pandora ,,french ,,dressing ,,welsh ,,rabbit ,,la ,,morgan ,,robertson ,,ci ,baron de ,cartier #aie ,,waterzoie ,,de ,,volaille ,,cii ,dean ,cornwell #aig ,,spaghetti-,,my-,,style ,,part ,,two3 ,,recipes ,,breads--,,muffins--,,waffles--,,etc4 ,,bran ,,muffins #ef ,,bread ,,and ,,milk #eb ,,corn ,,bread #ajh1 #acd ,,cornflakes #ig ,,griddle ,,cakes #agh ,,sweet ,,potato ,,pone #dc ,,virginia ,,egg ,,bread #aeh ,,waffles #cf1 #gg ,,egg ,,dishes ,,deviled ,,eggs #hc ,,eggs ,,la ,,salisbury #aai ,,eggs 8,,mushroomette0 #ed ,,eggs ,,used ,,with ,,asparagus #gi ,,ham ,,and ,,eggs #aci ,,omelette #adc ,,poached ,,eggs ,,en ,,croustade ,a ,l',,alexander #fe ,,soups--,,mulligans--,,bouillabaisse ,,barshck #aac ,,barshck ,,with ,,ushka #aac ,,bean ,,soup #abd ,,burgoo1 ,a #eh ,,bouillabaisse ,,joe ,,tilden #cg ,,bouillabaisse #ajj ,,corn ,,chowder #da ,,clam ,,chowder #afe ,,fish ,,chowder #aga ,,mulligan #fi ,,onion ,,clam ,,chowder #cd ,,onion ,,soup ,,au ,,gratin #abf ,,sancocho #ic ,,tomato ,,soup #fa ,,waterzoie ,,de ,,volaille #aie ,,fish--,,oysters--,,lobster--,,roe--,,e tc4 ,,baked ,,oysters ,,alexander #fg ,,chicken ,,halibut #abf ,,cod ,,fish #db ,,cold ,,sauce ,,alexander 7,,for ,,cold ,,salmon7 #fd ,,fish ,,la ,,commodore #aai ,,fried ,,trout #ij ,,hawaiian ,,croquettes ,,la ,,bird ,,of ,,paradise #di ,,lobster ,,la ,,king #ade ,,lobster 7,k ,c ,b7 #gc ,,oysters ,,pecheur #ea 8,,scolloped0 ,,oysters #abh ,,shad ,,roe #gb ,,sole ,,la ,,marguery #ada ,,steamed ,,clams #ig ,,trout1 ,,to ,,cook #abj ,,fowl 7,,domestic ,,and ,,wild7 ,,chicken ,,paprika #agj ,,chicken ,,pilau #aje ,,chirin ,,polow 7,,persian7 #ace ,,duck ,,bigarade #adb ,,ducks ,,and ,,large ,,fowl #abb ,,mince ,,of ,,chicken ,l',,alexander #fh ,,goose1 ,,the ,,best ,,way ,,to ,,cook #aba ,,little ,,chicken ,,tarts #agi ,,southern ,,gumbo ,,la 8,,county ,,chairman0 #agb ,,squab ,,en ,,casserole #afj ,,supr,,me ,,of ,,chicken ,l',,alexander #fd ,,supr,,me ,,of ,,chicken ,l',,alexander ,,garniture #fe ,,teal1 ,,partridge ,,and ,,small ,,fowl #abc ,,turkey ,,la ,,burbank #ahc ,,meats--,,meat ,,dishes ,,and ,,sauces ,,chili ,,con ,,carne #ih ,,cream ,,sauce ,,la ,,worcestershire #hi ,,hash--,a ,,new ,,method #acc ,,ham ,,and ,,eggs #aci ,,hog ,,jowl ,,and ,,turnip ,,greens #dh ,,horseradish ,,sauce #aej ,,lamb ,,curry ,,la 8,,omar ,,the ,,tent ,,maker0 #ia ,,meat ,,loaf #hd ,,pelotas ,,la ,,portuguese #ajc ,,rabbit1 ,,to ,,cook #ahe ,,ragout ,,de ,,mouton #ii ,,roast ,,beef1 ,,tips ,,on ,,cooking #if ,,rognons ,,de ,,veau ,l',,alexander #ff ,,round ,,steak--,,really ,,delicious #hg ,,sancocho 7,,from ,,ecuador7 #ic ,,spiced ,,grapes #afa ,,steak ,,and ,,kidney ,,pie #hf ,,steak ,,sauce #abe ,,steak1 ,,tips ,,on #ahi ,,terrapin #ha ,,tripe ,,la ,,mode ,,de ,,caen #afc ,,ushka 7,,polish7 #aad ,,veau ,,saut ,,marengo #adh ,,vol ,,au ,,vent ,,financi,,re #adi ,,venison ,,steak #abj ,,virginia ,,ham #ca ,,wabash ,,valley ,,steak #ahg ,,vegetables ,,and ,,the ,,like ,,artichokes ,,mister ,,antonio #eg ,,asparagus #gh ,,beans 7,,various ,,styles7 #abc1 #afg ,,burachki 7,,polish7 #aag ,,eggplant ,,au ,,gratin #afb ,,eggplant ,,saut ,l',,alexander #fc ,,french ,,fried ,,onions #ach ,,italian ,,rice #abd ,,morels ,,saut #agd ,,potato ,,sticks ,,alexander #fc ,,rice ,,la ,,manhattan #abg ,,savory ,,potatoes #ge 8,,scolloped0 ,,mushrooms #hc ,,tomato ,,sop #ie ,,turnip ,,greens #dh ,,yapingacho 7,,from ,,ecuador7 #id ,,spaghetti--,,macaroni--,,etc4 ,,macaroni ,,stew1 ,,zitelli',s #aed ,,macaroni ,,with ,,cheese #ge ,,spaghetti #ce ,,spaghetti ,,diabolique #afi ,,spaghetti ,,for-,,the-,,gang #adf ,,spaghetti-,,my-,,style #aig ,,spaghetti ,,sauces #aah1 #adf1 #aed ,,spaghetti ,,with ,,pelotas #ajc ,,salads ,,and ,,salad ,,dressings ,,dressing 7,,for ,,stuffed ,,tomatoes1 ,,cold ,,meat1 ,,potato ,,salad7 #ahh ,,lettuce ,,la ,,red ,,creek #aca ,a ,,mayonnaise ,,and ,a ,,salad ,,dressing #abb ,,pandora ,,french ,,dressing #aib ,,radish ,,salad #ch ,,romaine ,,salad ,l',,alexander #ff ,,salade ,,la ,,turc #aia ,,vegetable ,,salad #df ,,desserts--,,cakes--,,pies--,,puddings ,,bread ,,tarts #adj ,,cocoa ,,cream ,,cake #aei ,,corn ,,pudding #hj ,,cottage ,,pudding ,,with ,,strawberry ,,sauce #hb ,,deep ,,apple ,,pie #acj ,,dessert1 ,a #gb ,,fried ,,elderberry ,,blossoms #gj ,,indian ,,pudding #aef ,,james ,,montgomery ,,suds #ec ,,lemon ,,layer ,,cake #aha ,,lemon ,,pie #ahg ,,mince-,,pie #aji ,,orange ,,compote #aeb ,,peach ,,cobbler #ga ,,pandowdy #de ,,pie #adc ,,pie ,,crust #aaa1 #add ,,raspberry ,,shortcake #fj ,,rice ,,pudding #ci ,,strawberry ,,tartlets ,,alexander #fg ,,cheese ,,and ,,cheese ,,dishes ,,celery ,,stuffed ,,with ,,cheese #aea ,,fondu ,,au ,,fromage ,l',,alexander #fe ,,liederkranz ,,la ,,hoosier #dj ,,rum-,,tum-,,tiddy #ajf ,,tomato ,,wiggle #aee ,,welsh ,,rabbit 7,a ,,diplomatist',s ,,recipe7 #agf ,,welsh ,,rabbit ,,la ,,morgan ,,robertson #aic ,,the ,,stag ,,cook ,,book 8,this dish of meat is too good for any but anglers1 or very honest men40 ,,izaak ,,walton4 ,i ,meredith ,nicholson ,,wabash ,,valley ,,steak ,no man can be a hero in his own kitchen4 ,no man with the slightest regard for domestic peace will ever permit his wife to see him cook without having outsiders present4 ,the psychology of this is obvious4 ,impatient though a woman may be of her husband's attempts to show that he is a real sport and skilled in all the arts of social entertaining1 before guests she is likely to manifest a modest degree of pride in his performances4 ,or even if slightly contemptuous she is moved to assume a chaffing attitude that adds to the general good feeling4 ,i beg not to be confused with the type of bachelor club man who is a perfect wizard with the chafing dish4 ,i have always viewed those birds with suspicion4 ,their tricks are few and easy of accomplishment--stunts with mushrooms1 or chicken la king done nonchalantly in a dinner coat4 ,i sing my fiercest hymn of hate of those persons4 ,my own method is to assume full charge of an orderly kitchen1 removing coat and waistcoat1 donning an apron and attacking the job without apology or simper or the silly pretense that ,i'm not sure of the result4 ,not sure6 ,except in the case of colored women cooks1 who trust to inspiration and achieve miracles without1 seemingly1 knowing how they do 'em--except1 ,i say1 in such instances1 cookery is an exact science4 ,if you follow a good rule and know how to regulate the range and have a true eye and acute nose1 failure is obliterated from the lexicon4 ,and now for my scenario1 which ,i stole from a lady1 who in turn stole it1 ,i dare say1 from some cook book4 ,i might pretend that ,i invented it1 but ,i didn't4 ,all ,i claim is that it offers an ,olympian feast--particularly if you can accompany it with hot biscuits1 which ,i admit are beyond my powers4 ,the ,recipe ,take a round steak cut two inches thick2 and beat a cup of flour into it4 ,heat a large skillet till it is piping hot with lard covering the bottom about one inch4 ,put in the steak1 cover immediately1 and allow it to cook about five minutes1 turning once4 ,then cover it with a sauce composed in this wise3 ,four large tomatoes ,four onions ,four green mango peppers ,four ripe pimentoes ,put through a grinder or better still chop thoroughly with a chopper in a wooden bowl4 ,don't skimp on this labor2 the chopping must be done conscientiously4 ,season with salt and pour over the steak2 cook slowly for two hours4 ,when done turn into a large platter and serve piping hot4 ,,ii ,rex ,beach ,,onion ,,clam ,,chowder ,to each #aj oz4 can of ,pioneer ,brand ,minced ,clams use #a pound of sliced ,spanish or white onion4 ,for a good sized chowder take six large onions 7white71 and cut in lengths one inch long4 ,pour the juice from the clams into saucepan1 add onions and a little water and boil thoroughly until onions are well cooked and soft4 ,then add clams which have been taken out of the can and put into a dish1 and stew five minutes before onions are done4 ,next place in a stew pan about a pint of cream or half cream and half milk and let come to a boil4 ,after the clams have been in with the onions for about three minutes pour on the hot milk and season to taste with salt and pepper4 ,if serving in a soup plate1 a little chopped parsley adds to the attractiveness of the dish4 ,then ,,eat it4 7,you can substitute for fresh milk or cream--,carnation ,canned ,milk diluted-- milk to water4 ,the soup should be thick and not too watery4 ,this can be regulated by amount of milk added47 ,,iii ,hudson ,maxim ,,spaghetti ,take one package of vermicelli or spaghetti1 and put it into a saucepan1 crushing it in the hand1 then put in hot water1 and salt a little more than will suit the taste1 and boil for an hour4 ,while the vermicelli or spaghetti is cooking1 take a quart of milk and heat three-quarters--or #bd ounces--of it until it boils4 ,then stir into the eight ounces of cold milk a level cupful of flour1 or two tablespoonfuls of flour1 pretty well heaped1 and then stir the thickened milk into the boiling milk and cook slowly for ten minutes4 ,then add three-quarters of a pound of good1 ripe1 old ,american cheese1 and about half a pound of butter4 ,then drain the water off the vermicelli or spaghetti and put in from one and one half pints to a quart of canned tomatoes4 ,heat the vermicelli or spaghetti to the boiling point2 and while the mixture of cheese1 butter1 milk and flour is still hot1 stir the two together1 then keep hot and serve hot4 ,do not boil any more1 because further boiling would tend to cause the tomatoes to coagulate the milk in the mixture4 ,i prefer to use a mixture of spaghetti and vermicelli instead of all spaghetti or all vermicelli4 ,,iv ,warren ,g4 ,harding ,,waffles #b eggs #b tablespoons sugar #b tablespoons butter #a teaspoon salt #a pint milk flour to make thin batter #b large teaspoons of baking powder ,beat yolks of eggs1 add sugar and salt1 melt butter1 add milk and flour2 last just before ready to bake add beaten whites of eggs and baking powder4 ,bake on hot waffle iron4 ,,editor',s ,,note3--,there is a great deal of argument about the proper dressing for waffles4 ,various gravies are used by one school of waffle eaters2 while honey1 maple syrup1 and various specially flavored sugar powders are preferred by another4 ,president ,harding is a staunch upholder of the gravy school and likes his in the form of creamed chipped beef4 ,v ,ellis ,parker ,butler ,,bouillabaisse ,,joe ,,tilden ,in a soup kettle put four tablespoonsful of genuine olive oil4 ,when hot enough fry in it two large onions1 sliced1 and two cloves of garlic chopped4 ,cut two pounds of any sort of firm white-textured fish into small pieces and put in the kettle1 just covering the mixture with warm water4 ,now have the ,eighteenth ,amendment repealed and add to the mixture one cup of ,white ,wine1 the juice of half a lemon1 two large tomatoes 7peeled and cut up71 pepper1 salt and one or two bay leaves4 ,cook this briskly for twelve minutes1 by which time the liquor should be one third evaporated4 ,now add a tablespoonful of chopped parsley4 ,joe ,tilden added a pinch of saffron1 but ,i don't care for it4 ,cook two minutes longer and serve ladled on slices of ,french bread4 ,,editor',s ,,note3--,moquin's have made a luncheon specialty of ,bouillabaisse for many years4 ,they add lobster and eel4 ,here is a wonderful dish to experiment with--great fun and delicious results if you try it once or twice4 ,it's a habit-forming dish1 so beware6 ,,vi ,jules ,j4 ,jusserand 7,ambassador to the ,united ,states from ,france7 ,,radish ,,salad ,the ,french ambassador presents his compliments and begs to state that he does not believe that any dish1 or food1 is more palatable than a salad of radishes1 the radishes to be cut in very thin slices and to be seasoned with the usual salad dressing4 ,,editor',s ,,note3--,this salad will be at its best if the foundation1 upon which the thin slices of radish are placed1 is made of small crisp leaves of romaine4 ,the usual dressing--french1 of course--is prepared in this way3 ,to one tablespoonful of lemon or vinegar add three tablespoonsful of the best olive oil1 a dash of black pepper1 and a half teaspoonful of salt4 ,beat well with a silver fork1 and add enough paprika to give it a ruddy color1 and a rich flavor4 ,if the salad dish is rubbed with garlic it will do no great harm to the mixture6 ,,vii ,bruce ,barton ,,rice ,,pudding ,i am president of the ,s4 ,r4 ,r4 ,r4 ,p4--the ,society for ,restoration of ,raisins to ,rice ,pudding4 ,i have made a list of ,new ,york hotels and clubs and rated them according to the number of raisins they put in a portion of rice pudding as follows3 ,class ,d--no raisins ,class ,c--#a raisin ,class ,b--#c or more raisins ,class ,a--plenty of raisins ,to my mind1 rice pudding without raisins is like ,hamlet without the eggs4 #a cup rice #d cups milk #c eggs cup sugar #a teaspoonful salt #a package seedless raisins #a teaspoon of vanilla ,bake one hour in a hot oven4 ,set the pan inside of another containing hot water4 ,serve with whipped cream and garnish with ,dromedary dates4 ,,editor',s ,,note3--,cook the rice twenty-three minutes4 ,,viii ,richard ,bennett ,,liederkranz ,,la ,,hoosier ,run around and find a real nice ,liederkranz cheese and treat it as follows to get a serving for four people3 ,mix the cheese with about a quarter of a pound of butter and work into a fine paste1 adding salt1 pepper1 ,french mustard1 paprika and ,worcestershire sauce as you go along4 ,just add them to taste4 ,when the paste is smooth put in one finely chopped small green pepper2 one small onion1 or chives4 ,mix well6 ,and serve on rye bread--spread thick4 ,to be thoroughly technical1 ,i suppose ,i should have said3 spread to taste6 ,,editor',s ,,note3--,you can have a wonderful time and make quite a reputation for yourself by inventing cheese combinations4 ,ordinary cream cheese makes a splendid base for original mixtures4 ,try combinations of finely minced pimento1 celery1 olives1 chives and peppers 7green and red74 ,and anything else that promises well4 ,,ix ,walt ,louderback ,,corn ,,chowder ,i believe my favorite recipe is ,corn ,chowder4 ,the appetite for this dish must be approached from the windy side of a promontory in early spring with a sixty pound pack between the shoulder blades1 aforementioned pack to contain for a couple of congenial souls a pound of bacon1 a pound of dry onions1 two cans of corn and one large tin of condensed milk4 ,cut the bacon up into small half inch squares and start it frying4 ,simultaneously slice the onions and give them the heat4 ,if1 after the aroma from these two begins to permeate the air1 you feel like risking their falling into the fire1 start boiling the corn and milk4 ,before the onions are too thoroughly cooked stir them into the bacon1 at which time the battle for the supremacy of the appetizing odors is occupying most of your attention4 ,now throw the bacon and onions into the corn pot and wait as long as you are able so that the ingredients become thoroughly familiar with one another4 ,write me as soon as you get home if you don't remember that day until you are an old man4 ,to make this sound extremely professional ,i suppose ,i should add1 8,season to taste10 but do not mind if a few ashes get mixed in by mistake4 ,x ,captain ,robert ,a4 ,bartlett1 ,u4,s4,a4 ,,cod ,,fish ,here is my favorite dish4 ,viz43--,fresh ,labrador ,codfish caught during the ,caplin school4 ,the fish is at this time in splendid condition4 ,here is the recipe3 ,place a small bake pot upon a wood fire2 then take a few strips of fat pork1 cut up into small pieces and put into the bake pot4 ,when the pork fat has melted you cut the fish into several small pieces and place in the pot4 ,in about twenty minutes the fish is cooked4 ,the fish must be eaten from the pot with a wooden spoon4 ,,xi ,george ,f4 ,worts ,,sweet ,,potato ,,pone ,there are two sure ways of identifying a true southerner4 ,one of them is to play 8,dixie40 ,unlike your northerner1 or counterfeit southerner who springs to his feet and looks exalted and proud when the band strikes up that swinging anthem1 your true1 or southern southerner rarely springs4 ,generally he just sets and waggles one boot1 and looks happy or sentimental1 according to his nature4 ,that is one way of detecting your true southerner4 ,the second and surer way is to announce in a tremulous voice3 8,gemmen1 dat potato pone am done set40 ,the sweet potato pone is strictly a southern dish4 ,it is served south of the ,mason and ,dixon line hot and smoking4 ,you don't need much experience as a cook1 although the old rule which also places 8perfect0 after 8practice0 of course holds good4 ,your ninth potato pone will be better than your third4 ,here is the how3 ,grind up raw sweet potatoes in a meat chopper until you have one quart4 ,mix the grindings thoroughly in a bowl with molasses--enough molasses so the mass is soft and sticky1 or spongy4 ,mix in a heaping tablespoonful of lard4 ,add a teaspoonful of allspice4 ,put the mixture in a cake tin and place in a slow oven4 ,stir constantly until a rich brown hue is attained1 then smooth over with a knife or spoon and allow to bake slowly until a mellow brown crust is formed4 ,remove from oven1 allow to cool slightly1 cut in slices and serve4 ,general ,robert ,e4 ,lee would walk ten miles for a slice of it4 ,,xii ,gelett ,burgess ,,pandowdy ,in a quart pudding dish arrange alternate layers of sliced apples and bits of bread2 place on each layer dots of butter1 a little sugar1 and a pinch each of ground cinnamon1 cloves and allspice4 ,when the dish is filled1 pour over it half a cupful each of molasses and water1 mixed well2 cover the top with bread crumbs4 ,place the dish in a pan containing hot water1 and bake for three-quarters of an hour1 or until the apples are soft4 ,serve hot1 with cream or any light pudding sauce4 ,raisins or chopped almonds are sometimes added4 ,,xiii ,william ,allen ,white ,,vegetable ,,salad ,my idea of good food is a vegetable salad4 ,any kind of a vegetable salad is good2 some are better than others4 ,here is a recipe for a ,french dressing on a lettuce salad which you should try on your meat grinder1 or your potato masher1 or your rolling pin or whatever kitchen utensil you can play4 ,get a crisp head of lettuce1 discard the outer green leaves1 using the inner yellow and white4 ,wash it thoroughly1 and after pulling it apart dry each leaf with a tea towel4 ,put it in a big bowl--a big mixing bowl1 six inches deep anyway4 ,then set that to one side1 and get about as much onion as the end of your first finger would make1 if it was chopped off at the second joint4 ,mince that4 ,put it in the bottom of a bowl4 ,take a large tablespoon2 put in salt and paprika to taste1 and don't be afraid of making it salty1 then add oil and vinegar1 about three or four to one1 mixing them in the spoon until it slops over into the onion1 and then stir the salt and paprika and oil and vinegar down into the bowl of minced onion1 taking a salad fork and jabbing it around in the mixture until the onion has been fairly well crushed and the onion flavor permeates the mixed oil and vinegar1 and the salt and paprika have become for the moment a part of the mass4 ,don't let it stand a second1 but pour it quickly into the bowl of dry lettuce1 and then stir like the devil4 ,keep on stirring2 stir some more1 and serve as quickly as possible4 ,cheese may be mashed into the onion before putting on the oil and vinegar and paprika and salt4 ,if one wants to add tomatoes1 wait until the last three jabs of the stirring fork into the lettuce1 and then quarter the tomatoes and turn them in just before you turn the lettuce over the last two or three times4 ,this is done so that the watery juice of the tomatoes won't get smeared over the oil on the lettuce leaves4 ,if you stir the tomatoes in early1 you get a runny1 watery1 gooey mess4 ,cucumbers may be added1 and they should be stirred in rather earlier than the tomatoes in the business of mixing the lettuce leaves and the dressing4 ,green peppers may be added if they are cut into strings1 but too much outside fixings spoils the salad for me4 ,the tomatoes are about as far as one can go wisely4 ,,xiv ,irvin ,s4 ,cobb ,,hog ,,jowl ,,and ,,turnip ,,greens ,paducah ,style ,for a person who has written so copiously about food and the pleasures of eating it1 ,i probably know less of the art of preparing it than any living creature4 ,i cannot give my favorite recipe because ,i have none2 but ,i am glad to give the names of my two favorite dishes1 to wit1 as follows3 #ast--,hog jowl and turnip greens--,paducah style #bnd--,another helping of the same4 ,,editor',s ,,note3--,hog ,jowl1 ,paducah ,style1 may be prepared like this3 ,get the jowl4 ,some prefer it cooked and served with the bone2 others remove the bone before serving4 ,boil it in well salted water for thirty minutes1 then add the turnip greens and boil at least thirty minutes longer4 ,serve with plenty of butter for dressing2 a dash of vinegar and a semi-colon of mustard are used by some folks who are hard to please4 ,beet greens could be used but they are not considered au fait1 and to use spinach is an absolute faux pas4 ,,xv ,richard ,walton ,tully ,,hawaiian ,,croquettes ,,la 8,,the ,,bird ,,of ,,paradise0 ,it was about fifteen years ago that ,i first visited the ,hawaiian ,islands in search of material for my play1 8,the ,bird of ,paradise10 and during the course of my sojourn ,i made many friends among the natives1 often living weeks at a time with them in out-of-the-way villages4 ,although their food was radically different from ours in many of its contents and modes of making1 it was always palatable1 and often strikingly delicious4 ,however1 most of the native dishes contained ingredients which we cannot obtain here1 but ,i did learn how to make what some of my friends have nick-named ,hawaiian ,croquettes la 8,bird of ,paradise10 the materials for which are easily procured4 ,and it is a dish so wonderfully appetizing that ,i constantly prepare it for guests of epicurean tastes4 ,first grate the meat of half a cocoanut1 and add to it a cup of 7cow's7 milk1 mixing thoroughly1 and straining through cloth4 ,melt two tablespoonsful of butter over a low flame1 rubbing into it with the back of a spoon five tablespoonsful of flour1 stirring until very smooth4 ,then add slowly the strained cocoanut and milk liquid1 stirring constantly until very thick4 ,season meanwhile with one and a half teaspoonsful of salt2 one of paprika1 and one of grated onion4 ,finally add two cups of cold1 boiled1 shredded mullet1 or any other firm white fish1 and two cups of cold1 boiled1 chopped lobster1 and after stirring allow to cool4 ,shape into croquettes1 or balls1 allowing a rounded tablespoonful to each ball2 roll in fine cracker crumbs2 dip into an egg which has been slightly beaten and to which one-quarter of a cup of water has been added2 again roll in cracker crumbs4 ,have a deep pan of fat1 hot enough to fry a piece of bread a golden brown while you count forty1 and cook the croquettes therein for about a minute2 then drain on paper1 and serve with olives4 ,,xvi ,william ,johnston ,,oysters ,,pecheur ,one keg of freshly dredged oysters put on the deck of the schooner not later than eight p4 m4 ,one hundred pounds of ice put on top of the oysters4 ,shell and eat at #e a4 m4 on the way to the fishing grounds with salt to taste1 and occasional draughts of hot coffee4 ,,xvii ,dr4 ,charles ,m4 ,sheldon ,,likes ,,bread ,,and ,,milk ,a recipe of my favorite dish is very simple--bread and milk with ,american cheese broken into it4 ,i eat this dish once a day every day and find it wholesome and nourishing4 ,it does not require any skillful putting together1 simply a good appetite and a taste for that sort of provender4 ,if there is an apple pie anywhere around to top it off with1 ,i do not despise that4 ,i find as a rule that the simpler and more elementary the food1 the better so far as the body is concerned4 ,and take it the year around a bowl of milk with fresh bread and rich ,american cheese1 finishing up with 8good apple pie like mother used to make10 is all the midday meal ,i need4 ,i can work on that all the afternoon and feel better than if ,i had had a seven course dinner4 ,,xviii ,james ,montgomery ,flagg 8,,james ,,montgomery ,,suds0 ,this is a dessert4 ,when a ,swedish cook is put on her mettle to suggest a dessert--something different--she stands a while in uffish thought1 then breaks out into a smile of satisfaction and says 8,snow ,pudding06 ,it's ,swede law4 ,the ,swedes must suggest ,snow ,pudding when asked for an original thought in the dessert line4 ,so this dessert of mine was a protest4 ,there is one very difficult ingredient--wine jelly6 ,the jelly is easy enough1 but where in ,jell do you get the wine8 ,if you don't have wine jelly--it's all off--no use beginning4 ,if you can get the wine then you put some cut-up oranges in wine jelly with an inch layer of beaten whites of eggs on top and lightly brown this4 ,a loose custard is poured on each helping4 ,it sounds rather punk and ladieshomejournalish but is a perfectly good dessert4 ,,xix ,roy ,l4 ,mc,cardell 8,,eggs ,,mushroomette0 ,this is the queen of breakfast dishes and should be served1 of course1 with broiled ham1 the king of breakfast dishes1 hot buttered toast1 and several cups of fresh-made1 fragrant and just-strong-enough-to-bring-out-full-fla vor1 percolated coffee6 ,recipe ,peel and slice a half pound of fresh mushrooms and cook in butter in old-fashioned frying pan till nearly done4 ,the pan is now good and hot4 ,moderate the heat and put in three fresh eggs and fry them very slowly1 constantly basting top of eggs with the hot butter the mushrooms have been cooking in4 ,cook well1 slowly and thoroughly till all the mushrooms that attach are nestling in the white of the eggs like plums in a pudding4 ,serve1 when thoroughly cooked1 with the broiled ham1 fresh coffee1 and hot buttered toast4 ,this dish1 as here described1 is for one person only--as it is too good to be shared with anybody else4 ,p4 ,s4--,eggs should never be fried so quickly that the whites are cooked to isinglass4 ,cook them slowly1 surely1 thoroughly and baste with hot mushroom butter as directed1 and you will have ,eggs ,mushroomette and have eaten a poem6 ,,xx ,judge ,ben ,b4 ,lindsey ,,bran ,,muffins ,judge ,lindsey's favorite recipe is one for ,bran ,muffins1 as follows3 #a pint milk #a egg pound wheat flour pound bran flour #b tablespoonsful molasses #b ounces pecan meats 7s or s7 #b ounces sugar #b ounces butter ounce salt #b ounces ,sultana raisins #a ounce baking powder ,sufficient for #ah muffins4 ,bake #cj minutes in well-heated oven4 ,,editor',s ,,note3--,the addition of ,pecan meats with the raisins produces a muffin that--well1 the line might better have ended thus3 produces a muffin6 ,,xxi ,otis ,skinner ,,artichokes1 ,,mister ,,antonio ,force a small opening in the head of the artichoke by giving it a blow upon the table4 ,then1 into the center pour a dessertspoonful of olive oil in which a little salt and pepper have been mixed4 ,to this add a quarter of a clove of garlic4 ,place the artichokes in such position that they may not be overturned4 ,surround them with cold water1 and allow them to boil1 covered and undisturbed1 for half an hour4 ,this is an ,italian method1 and by following it one may understand why an artichoke need not taste as flat as boiled hay4 ,,xxii ,dan ,beard ,a ,,burgoo ,clean and dress the meat of a soft-shelled turtle1 a painted turtle1 a poker-dot turtle1 or almost any other kind of turtle4 ,clean and dress a rabbit1 a ruffled grouse1 moose meat1 elk meat1 deer meat1 sheep meat1 in fact any sort of game4 ,cut your meat into pieces about the size of inch cubes4 ,save the bones1 especially the marrow bones1 to put in with the meat4 ,add some salt pork cut into cubes1 if you have it4 ,if you have been thoughtful enough to supply your outfit with some ill-smelling1 but palatable dry vegetables1 they will add flavor to your burgoo1 put all the material in a kettle1 and fill the kettle half full of water4 ,if you have beans and potatoes do not put them in with the meat because they will go to the bottom and scorch4 ,while the stuff you have already put in the kettle is boiling1 or simmering1 peel your onions and quarter them1 scrape your carrots and slice them1 peel your potatoes1 cut them up into pieces--about inch cubes4 ,after your caldron has commenced to boil dump in the fresh vegetables1 they will cool off the water and kill the boil4 ,do not let it come to a boil again1 but put it over a slow fire and allow it to simmer4 ,there should always be enough water to cover the vegetables4 ,a can of tomatoes will add greatly to the flavor4 ,use no sweet vegetables like beets or sweet potatoes4 ,put the salt and pepper in just before you take it off the fire4 ,when the burgoo is done1 strain it into tin cups4 ,the liquid out of an olive bottle adds greatly to the flavor if you pour it in while the stew is cooking4 ,if you have such luxuries in camp as olives and lemons1 a slice of lemon with an olive in each cup over which the liquid is poured makes a dish too good for any old king that ever lived4 ,the excellence of a burgoo depends upon two things1 the materials you have of which to make it and the care you take in cooking it4 ,no two burgoos are alike1 and every one ,i ever tasted was mighty good4 ,civilized material such as can be purchased at the butcher shop and the vegetable store makes a good soup1 but the 8goo0 isn't there4 ,consequently you cannot call it a burgoo4 ,,xxiii ,de ,wolf ,hopper ,,raspberry ,,shortcake ,,raspberry ,,shortcake1 with the assistance of a rich and kindly disposed cow1 meaning lacteal fluid on same--that is my chief debauch6 ,recipe 7for two people7 ,sift a level teaspoonful of baking powder and a scant half teaspoonful of salt through a cupful of flour4 ,see that the mixture is thorough4 ,take lard or butter 7butter is best7 and work it well into the flour until it crumbles under the fingers4 ,use plenty of finger work4 ,now add a very small quantity of milk and work into a dough that is easily rolled and flattened on a floured board4 ,roll out and cut in round cakes to fit cake tins4 ,have cakes about a half inch thick4 ,bake in a moderate oven until light golden in color4 ,in serving have lots of berries--half of them--crushed4 ,split the shortcakes and butter them1 if desired4 ,above all use thick1 rich cream in generous doses4 ,the dish is really best when the cakes are just from the oven--instead of cold4 ,the same goes for strawberry shortcake and makes the only real genuine old-fashioned shortcake4 ,,xxiv ,chick ,evans ,,tomato ,,soup ,i have a fondness for tomato soup and steak without grizzles4 ,since almost any one can broil a steak ,i'll pass that up and tell you how to play cream of tomato right around the kitchen course in par4 ,you can take ripe tomatoes1 cut them up1 stew them and put them through a strainer4 ,you can add a bit of soup stock and seasoning and all that1 but the easy way is to take some of ,mr4 ,campbell's tomato soup and add milk instead of water--only use more soup1 per person1 than the can label calls for4 ,don't boil it--but when the soup is good and hot give it a bit of informal seasoning and then stir in a lot of stiff whipped cream4 ,keep back enough of the whipped cream to put a big spoonful of it in the center of each plate4 ,use the can opener at the first tee and with luck you'll be on the dinner table in an easy three4 ,play out of the soup plate with a good sized spoon for a par four--and there you are6 ,you'll be able to whip the cream without detailed directions4 ,the important thing is choosing the right egg beater or cream whipper or whatever you use4 ,the next important thing in whipping cream is stance4 ,you'll gradually acquire that1 after you've spattered the front of your vest a time or two1 and hooked a few long ones to the wall paper4 ,i believe that there are some safety devices for whipping cream1 but they take all the sport and excitement out of the thing4 ,,xxv ,joshua ,a4 ,hatfield ,,eggplant ,,saut ,l',,alexander ,for ,about #ab ,people ,take two large eggplants1 have them peeled and cut into large flakes of about #a inches in size1 season with pepper and salt1 pass through flour and fry in hot fat pan to brown color2 chop finely and saut to yellow color1 six ,french shallots and two beans of garlic1 and add to the eggplant4 ,keep stirring on moderate fire for about three minutes1 serve in vegetable dish and spray with chopped parsley4 ,,potato ,,sticks ,,alexander ,take six nice boiled potatoes1 let them drain and pass through sieve1 put in stewing pan on the fire1 add four yolks of eggs1 one spoonful of fresh butter1 one spoonful of puff paste2 one green pepper1 one sweet pepper1 two slices of boiled ham and parsley all finely chopped1 and pepper and salt to taste4 ,mix while on the fire for about five minutes1 then let it cool down4 ,of this dough roll sticks of inch in diameter by #a inches long1 pass through flour1 beaten egg1 and white bread crumbs1 fry in fat pan and serve on napkin with fried parsley4 ,,cold ,,sauce ,,alexander 7,served at ,india ,house with ,cold ,salmon7 ,for #ab ,people ,incorporate into good mayonnaise1 chopped chives1 parsley1 chervil1 two tablespoonsful of ,french mustard and dash of ,worcestershire sauce1 paprika1 pepper and salt2 stir well4 ,,supr,,me ,,of ,,chicken ,l',,alexander ,take the breast of a four-pound roasting chicken 7stuff very lightly with a filling made of chicken1 cream and fresh mushrooms mixed with white of egg7 and have it poached in butter and chicken broth4 ,after being done remove the suprme and have the sauce reduced to one-quarter of its volume1 then incorporate first one tablespoonful of sweet butter and add six finely chopped ,french shallots1 one-half glass of white wine1 two spoonsful of brown sauce 7demi-glac71 season well with pepper and salt1 let it cook for about three minutes1 and strain through fine sieve4 ,dish suprme on a fried canape cut to shape and sauce it4 ,garniture ,fried eggplant cut in ,julienne shape ,green peppers saut in butter ,fresh tomatoes saut ,arrange the vegetables around the suprme on platter by keeping them each separately and serve sauce apart4 ,,fondu ,,au ,,fromage ,l',,alexander ,melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color2 add one pint of milk1 let it boil for five minutes1 constantly stirring2 incorporate pound of grated ,swiss cheese or domestic ,roquefort1 a little salt and paprika1 and bind with six yolks of eggs2 let cool down4 ,this preparation cut and roll into sticks of inches diameter by #a inches long1 pass through flour1 beaten egg and bread crumbs1 and fry crisp in hot fat pan4 ,serve in napkin with fried parsley4 ,,poached ,,eggs ,,en ,,croustade ,l',,alexander ,work into a dough pound of flour1 one tablespoonful of butter1 two whole eggs and a little salt2 cut this pie-crust dough into tartlette forms1 say #c inches in diameter1 place in molds and bake in moderate oven4 ,melt two tablespoonsful of fresh butter1 add #ab finely chopped shallots1 pound of finely chopped fresh mushrooms1 pepper1 salt1 and let it simmer1 by constantly stirring1 until it is thoroughly cooked1 and finish with chopped parsley2 mix well into this two tablespoonsful of demi-glac4 ,cover the bottom of tartlettes with a layer of this preparation1 place a freshly poached egg on top1 cover with thick cream sauce1 spray with grated ,parmesan cheese1 a dash of melted butter1 and bake in moderate oven for about five minutes4 ,dish up on napkin with crisp fried parsley4 ,,romaine ,,salad ,l',,alexander ,decorate half a head of ,romaine with sliced grapefruit1 sliced orange and white grapes split and seeded1 or large black cherries4 ,prepare dressing as follows3 ,incorporate into ,french dressing finely chopped chives1 ,french mustard and teaspoonful of red currant jelly2 mix well and use as dressing for above salad4 ,,rognons ,,de ,,veau ,l',,alexander ,take six fresh veal kidneys1 remove skin and fat1 and cut to very small cubes1 adding pound of very fine chopped fresh mushrooms1 and put aside4 ,melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color4 ,add the kidneys and mushrooms and let it simmer for about eight minutes1 taking good care not to let it cook too much1 preventing the kidneys from getting hard2 incorporate into this appareil one pint of demi-glac1 one cup of bread crumbs 7for thickening7 chopped parsley1 pepper and salt1 and let it cool down4 ,cut round canapes of bread #c inches in diameter1 and inch thick1 and fry in butter to crusts1 and drain2 then cover the crusts with this preparation to a half ball shape1 pass through beaten egg1 spray with a mixture of bread crumbs and grated parmesan cheese and dash of melted butter on top and bake in moderate oven for about ten minutes4 ,dish up on napkin with fried parsley1 and serve with demi-glac sauce separate4 ,,strawberry ,,tartlets ,,alexander ,work into a dough pound of flour1 pound sugar1 #a tablespoonful of butter1 #b whole eggs1 and a little salt4 ,cut the dough to oval or round tartlet forms1 have them baked in moderate oven1 and after they are cooled down fill out the bottom of the tartlets with custard 7,crme ,patissire74 ,cover the cream entirely with a layer of selected fresh whole strawberries1 and apply1 with a decorating brush1 lightly diluted red currant jelly2 spray the top with finely chopped pistachio nuts4 ,,baked ,,oysters ,,alexander ,open six large oysters1 keep in deep half shell1 place in roasting pan and cover with ,sauce ,alexander as follows3 two tablespoonsful of ,chili sauce one tablespoonful of horseradish sauce ,mix3 one tablespoonful of ,french mustard one dash of ,worcestershire ,sauce finely chopped chives1 salt and pepper ,take good care the oysters are entirely covered by the sauce1 then spray with bread crumbs1 and have them baked for about eight minutes4 ,,mince ,,of ,,chicken ,l',,alexander ,select a choice five-pound fowl1 have it boiled1 cut into flakes and put aside4 ,brown in saucepan pound of butter and two tablespoonsful of flour to a nice yellow color1 add to this one quart of chicken broth and let it boil for a few minutes1 keeping on stirring it2 beat into this sauce six yolks of eggs and the juice of two lemons1 working it all the time1 but taking good care not to let it boil any more2 pass it through a fine sieve and keep it hot in ,bain-,marie4 ,cut into flakes and saut in butter pound of fresh mushrooms1 then take pound flaked boiled ,virginia ham1 one bunch of finely chopped ,tarragon and mix this with the chicken flakes in the thoroughly heated sauce2 season with salt1 pepper and paprika to taste and serve in chafing dish2 place on freshly made toast or hot buckwheat cakes4 ,,xxvi ,stewart ,edward ,white ,,mulligan ,this is a camp dish to be cooked over an open fire4 ,i guarantee nothing on a stove4 ,i know nothing of stoves1 and have a dark suspicion of them4 ,to make it3 ,place in a kettle half full of cold water either 7a7 fish cut in chunks1 7b7 a couple of dozen clams1 or 7c7 a half dozen chunks of venison about the size of a tennis ball1 depending on whether you want a ,fish ,mulligan1 a ,clam ,mulligan1 or a ,game ,mulligan4 ,also depending on what you have4 ,also a half dozen peeled potatoes and three large onions4 ,salt and pepper1 bring slowly to a boil4 ,add a handful of cubes of salt pork or bacon4 ,simmer slowly until the potatoes disintegrate4 ,if you have the remains of a can of corn or a little residue of cold rice or anything of like nature1 drop them in4 ,next put in all the stale bread or hard tack the traffic will bear4 ,dissolve a tablespoonful of flour in a little warm water1 and stir that in for thickening4 ,cook slowly until you can't stand it any longer1 and fly to it4 ,,xxvii ,oliver ,herford ,,fried ,,elderberry ,,blossoms ,this sounds like a joke but it is a perfectly serious dish--,i made its acquaintance at the table of a little inn in ,south ,baden1 on the shores of ,lake ,constance4 ,first you must wait until the elderberry bushes are in full bloom4 ,then you gather a good sized bunch of them--and cut off each blossom just below the point where the little stems join the main stalk4 ,these you dip into a light egg batter such as is used to make apple fritters 7lighter1 perhaps71 taking care to cover both the flower and as much of the little stalks as possible4 ,they should be served like fritters as soon as made4 ,,xxviii ,reed ,smoot ,,peach ,,cobbler ,one of my favorite dishes is peach cobbler4 ,i am told that it originated in the south1 but its fame has spread far beyond the limits of the ,mason and ,dixon line4 ,it is made in this way3 ,line a baking dish or pan1 about three and one-half inches deep1 with a rich pastry4 ,there must be no break in the pastry4 ,then fill the dish to the brim with peaches--ripe1 luscious ones1 that have been pared and broken--not cut--in half4 ,sugar generously1 and leave in about six or eight of the peach pits--they give a certain flavor that only peach pits may impart4 ,cover the peaches with an unbroken upper crust of pastry2 seal it tightly along the sides1 so that none of the juices or aromas may escape4 ,bake in a slow oven until nearly brown--then sprinkle the top with powdered sugar1 that will give a certain professional luster to the dish4 ,after that finish the browning process4 ,a cobbler containing a quart of peaches should bake for about one hour4 ,,editor',s ,,note3--,senator ,smoot is not alone in his partiality toward peach cobbler4 ,back in the days before ,volstead1 famous cobblers were produced just as above with the addition of brandy1 say a cup to a quart of peaches--but that1 of course1 was a long time ago4 ,,xxix ,ray ,long ,,shad ,,roe ,dip the roe well in melted butter or bacon fat1 place under hot broiler flame1 cooking for five minutes on each side4 ,then place in a greased baking dish1 season with salt1 tabasco1 ,worcestershire sauce and paprika4 ,dot over with a little more butter1 or bacon fat1 add a small quantity of hot water1 cover closely and bake in an oven until tender--about fifteen minutes4 ,this may be garnished with crisp bacon which should be cooked separately4 ,dessert ,slice fresh pineapple1 cover with sugar1 and put on ice for several hours4 ,serve with lemon water ice4 ,,xxx ,kenneth ,c4 ,beaton 78,k4 ,c4 ,b407 ,,lobster ,get a couple of lobsters4 ,split and cleaned4 ,and put in a pan4 ,and dot each piece4 ,with bits of butter4 ,and put the pan4 ,in a very hot oven4 ,and broil ten minutes4 ,and after that4 ,lift meat from shell4 ,onto heated plates4 ,and serve with sauce4 ,made in a bowl4 ,with a bit of mustard4 ,stirred in water4 ,and a pinch of salt4 ,and of paprika4 ,just a dash4 ,and a scant teaspoon4 ,of ,walnut catsup4 ,and a tablespoon4 ,of ,worcestershire sauce4 ,and mix them all4 ,with half a cup4 ,of melted butter4 ,that's just been heated4 ,and not boiled4 ,and serve it all4 ,with a mess of potatoes4 ,baked or boiled4 ,and boy1 oh1 boy6 ,there is a dish4 ,fit for the gods6 ,i thank you4 ,,xxxi ,john ,harvey ,kellogg1 ,m4 ,d4 ,,macaroni ,,with ,,cheese #a cups macaroni #a cup ,cottage ,cheese #b hard boiled eggs #b tb4 butter #b cups milk or sufficient to cover the macaroni ,boil the macaroni in salt water until tender4 ,place a layer of macaroni in the bottom of a baking dish1 a layer of cheese 7 ,c471 sliced hard boiled eggs1 layer of macaroni and the cheese--bits of butter are placed between the layers and on the top1 sprinkle cracker1 bread or ,,pep crumbs over the top1 moisten with cream or bits of butter2 sufficient milk is poured over to just cover the macaroni and bake in rather a slow oven for about forty-five minutes4 ,,savory ,,potatoes #a pint sliced potatoes small onion #a tb4 butter #a cup water #a teaspoon salt ,place the thin sliced potatoes in the bottom of a baking dish1 slice the onion over this and add the remainder of the potatoes2 pour hot water over all with butter and salt4 ,bake in a slow oven two hours4 ,,xxxii ,clare ,briggs ,,waffles ,there is a simple but effective recipe for one of the kitchen's most wonderful products4 #a cups flour #c teaspoons baking powder teaspoon salt #a cup milk ,yolks of #b eggs ,whites of #b eggs #a tablespoon melted butter ,mix and sift dry ingredients2 gradually add milk1 then yolks of eggs1 well beaten4 ,next the melted butter and last the whites of eggs1 beaten stiff4 ,cook on a very hot and well-greased waffle iron and serve with maple syrup4 ,,editor',s ,,note3--,president ,harding favors creamed chipped beef as a dressing for waffles while ,mr4 ,briggs is a staunch supporter of the sweet-tooth school4 ,for those who like the sweet stuff this variation of plain maple syrup is worth trying3 ,put one half pound of strained honey in a double boiler1 or a small pan placed in water4 ,heat very slowly1 adding a half pint of pure maple syrup with which has been previously mixed two teaspoons of powdered cinnamon and a dash of caraway4 ,heat and stir until thoroughly mixed--but do not boil4 ,serve warm4 ,,xxxiii ,edward ,w4 ,bok ,,asparagus ,the food ,i like8 ,the dishes ,i really crave8 ,the things off which ,i would dine every day of my life8 ,i never see them4 ,i never have them4 ,why8 ,because ,mrs4 ,bok says there is not a digestible dish amongst them4 ,but ,i often think of them1--wistfully1 oh1 so wistfully6 ,here they are3 ,soft-shell crabs1 done in hot olive oil2 or hard-shell crabs2 deviled4 ,lobster with mayonnaise4 ,filet ,mignon2 panned in brown butter4 ,veal loaf4 ,roast pork tenderloin4 ,fried eels4 ,sausages2 never had enough2 ditto scrapple6 ,currants with a hot roll lightly wound through them4 ,hot fresh doughnuts4 ,french pancakes of a thinness like unto gauze4 ,strong black coffee4 ,chocolate meringue glac4 ,but as ,i never had the good fortune to know the above foods at first hand1 ,i cannot well give you the recipes for them4 ,perhaps you might like to know my favorite way of serving asparagus in my home1 ,dutch fashion1 as ,i remember it in my native land of ,the ,netherlands4 ,the asparagus bunches are placed in a double boiler upright1 the tips being above the water1 and thus cooked by steam4 ,passed at table1 with the asparagus1 is hard-boiled egg1 put through a ricer1 a small quantity of finely ground nutmeg and a dish of hot1 melted butter4 ,it always has to be explained to guests1 but once the introduction is over the convert is made6 ,,xxxiv ,charles ,hanson ,towne ,,corn ,,pudding ,there is no dish ,i like better than a ,corn ,pudding made just like this3 #b cups of grated corn cup of milk cup of cream #a tablespoonful of flour tablespoonful of salt #a teaspoonful of sugar #a tablespoonful of butter ,a pinch of baking powder ,cook for a half hour and serve immediately4 ,it is brown on the top1 and in a deep dish it is the most succulent course a man could wish for4 ,i want others to share it with me4 ,i wish ,i could give a party every night with this as the pice-de-rsistance6 ,,editor',s ,,note3--,in speaking of the origin of this dish ,mr4 ,towne says that it was 8first made by my wonderful colored housekeeper1 ,hattie ,jefferson40 ,,xxxv ,jerome ,d4 ,kern ,,terrapin ,my favorite dish is ,stewed ,terrapin and my recipe follows3 ,cut the boiled calves' liver into moderate sized pieces and put into stew pan with sufficient fresh butter to stew it well4 ,in another pan make a sauce of pre-,prohibition ,sherry or ,madeira1 flavored with the beaten yolk of one egg1 powdered nutmeg and mace1 a pinch of ,cayenne pepper1 salt to taste1 enlivened with large lump of butter4 ,if pre-,prohibition ,sherry is not available1 names and addresses of seventy-one bootleggers can be supplied4 ,stir sauce well1 and just before it comes to a boil1 take it off the fire4 ,use three or four hard-boiled hens' eggs to pinch hit for turtle's eggs and send to the table piping hot in chafing dish4 ,,important3 ,serve the sauce separately4 ,the terrapin is frequently ignored by those who prefer the flavor of the sherry4 ,i am one of them4 ,,xxxvi ,daniel ,willard ,,cottage ,,pudding ,one tablespoon butter ,one cup sugar ,two eggs ,half cup milk ,one large teaspoon baking powder ,one and a half cups flour ,bake in a square tin and serve with strawberry sauce4 ,,strawberry ,,sauce ,one large tablespoon of butter beaten to a cream4 ,add gradually one and a half cups powdered sugar and the beaten white of one egg4 ,beat till very light and just before serving add one pint of strawberries which have been cut in small pieces4 ,,xxxvii ,houdini ,,scalloped ,,mushrooms ,,and ,,deviled ,,eggs ,the ,mushroom ,dish ,choose for this purpose fine firm ones4 ,pick1 wash1 wipe and peel--then lay them in a deep pudding dish well buttered4 ,season them with pepper and salt1 and add a little onion4 ,sprinkle each layer with rolled bread crumbs1 dot with small pieces of butter and proceed in this way until dish is full1 having the top layer of bread crumbs4 ,bake in a moderate oven4 ,the ,eggs ,boil the eggs hard4 ,remove shells and cut eggs in half1 slicing a bit off the ends to make them stand upright4 ,extract yolks and rub them to a smooth paste with melted butter1 cayenne pepper1 a touch of mustard and a dash of vinegar4 ,fill the hollowed whites with this and send to table upon a bed of chopped lettuce or water cress1 seasoned with pepper1 salt1 vinegar and a little sugar4 ,,xxxviii ,charles ,p4 ,steinmetz ,,meat ,,loaf ,i have been consulted about very many things1 but this is the first time ,i have been consulted on gastronomical matters4 ,but ,i give herewith1 from my camping experience1 the following favorite dish of mine3 ,beef1 veal1 and pork 7sirloin steak and chops71 pound each4 ,cut off the bones and the fat from the beef and veal1 leaving the fat on the pork4 ,then pass all three through the meat grinder1 chopping fairly fine4 ,add two complete raw eggs and some finely sliced bacon 7,beechnut bacon1 cut in pieces about #a inch square7 and mix everything together thoroughly1 adding the proper amount of salt and pepper and if available some celery salt4 ,form into the shape of a round loaf4 ,in a cast iron or cast aluminum frying pan 7that is a pan of sufficiently heavy metal to well distribute the heat and guard against local burning7 melt some butter1 then put the loaf in the melted butter and cover the pan4 ,heat on a very low fire1 turning over after some time1 and continue for a long time1 until very thoroughly cooked through4 ,add butter once or twice when absorbed4 ,then uncover and greatly raise the fire1 turning over after a little while so as to brown both sides4 ,then take out the loaf and put it on a warm platter or plate4 ,now pour a cup of cream or rich milk into the pan1 stir until the sediment in the pan is dissolved1 and heat until you get a good brown gravy4 ,pour this over the loaf and serve with boiled mealy potatoes4 ,what is left over can be eaten cold1 sliced and served on buttered toast4 ,,xxxix ,charlie ,chaplin ,,steak ,,and ,,kidney ,,pie ,this is how ,i do it3 ,get #b pounds lean steak #a beef kidney #a small onion4 ,cut the steak and kidney into two inch pieces4 ,flour them4 ,add pepper and salt to taste4 ,line a deep pie dish with rich pie crust after having buttered dish4 ,put inverted egg cup in center4 ,fill with meat and finely chopped onion4 ,add water almost to top of dish4 ,roll pastry half inch thick and cover all4 ,make several small holes in pastry to permit steam to escape4 ,bake three hours in moderate oven4 ,,eat4 ,,editor',s ,,note3--,steak and kidney pie is a favorite with many beside the great film comedian4 ,interesting variations of ,mr4 ,chaplin's recipe are3 ,lamb kidney instead of the beef kidney4 ,top crust only4 ,fry the meat chunks before putting them into the pie4 ,,xl ,dr4 ,frank ,crane ,,round ,,steak ,somebody named ,johnson1 a name with most excellent vibrations1 writes me and says that in spite of rumors he has heard1 to the effect that ,i have a hired hand or two to write my stuff1 he believes that ,i honestly wrote all by myself an article which appeared some time ago over my name1 in which ,i stated ,i could cook round steak so that it would taste as good as fried chicken and be as tender4 8,if you are not bluffing10 he says1 8you could do a world of good to many housekeepers and stag clubs if you would print your recipe4 ,the writer has worn the outer coat of enamel off his teeth in a vain attempt to make himself believe that round steak is as tender as chicken4 ,give us a hand1 pal40 ,hence1 being called1 ,i lay my cards down1 face up1 on the table1 to wit1 namely and as follows3 ,have the butcher cut you a round steak thin4 ,a little thicker than a lead pencil4 ,he will insist on cutting it thicker1 saying it will be juicier and so on4 ,draw your revolver and compel him to obey you4 ,don't have the steak too thick4 ,after cutting the steak from the piece1 have him separate it into portions1 each about the size of your hand4 ,don't try to cook the steak all in one piece4 ,it must be in small sections1 just as fried chicken is best when each joint is cooked separately4 ,have the butcher then take his sharp knife 7which is much better for the purpose than any knife you have at home1 because he knows the art of sharpening and you don't71 and criss-cross each piece1 on both sides1 don't forget4 ,so that each piece will be in tatters1 almost ready to fall apart4 ,put in the frying pan plenty of good sweet lard4 ,don't use butter4 ,it will burn4 ,don't fry in deep fat1 as with doughnuts1 but plenty of fat1 as with fried chicken4 ,rub each portion of the raw steak in flour4 ,rub it in good4 ,drop into the hot skillet4 ,cover it with lid4 ,keep covered4 ,this cooks it through and makes it tender4 ,fry till a golden brown1 turning once in a while4 ,you notice the process is exactly as with fried chicken1 ,southern style4 ,after you lift out the meat1 put in the flour1 let it scorch a bit1 then pour water and milk mixed into the hot grease and meat particles left in the skillet4 ,just how much1 you will have to find out by experiment4 ,let it boil up and boil down1 keep stirring1 until you have gravy of the right consistency4 ,flavor according to taste1 with salt and pepper1 before cooking4 ,if the result is not good it is because you have not followed directions4 ,round steak not only is cheap1 but it is all good meat1 with the minimum of waste1 and properly cooked it ,,tastes better than any part of the beef4 ,,xli ,robert ,h4 ,davis ,,cream ,,sauce ,,la ,,worcestershire ,this incomparable concoction is to be united in the bonds of holy wedlock with a piece of fried ham1 the ceremony to be solemnized on a hot rasher1 hooded4 ,select a thick slice of mild cured ham1 fry it in its own fat in a hot skillet until both sides show a golden brown4 ,place in a large cooking spoon one spoonful of ,worcestershire sauce1 and one heaping tablespoon of rich cream4 ,set the cooking spoon in frying pan beside ham until ,worcestershire and cream become warm1 adding a few drops of ham fat while the sauce is heating4 ,complete the perfect union on the rasher by pouring the sauce over the ham4 ,put a ,mendelssohn ,wedding ,march disc on your phonograph and conclude the honeymoon at the table4 ,,editor',s ,,note3--,this sauce was created by ,mr4 ,davis at a breakfast given at the ,wyandanch ,club1 ,long ,island1 by ,mr4 ,charles ,r4 ,flint to ,admiral ,guy ,gaunt of the ,british ,navy and ,irvin ,s4 ,cobb of the ,united ,states of ,america in #aiae4 ,,xlii ,john ,a4 ,dix ,,fried ,,trout ,for my favorite dish--unhesitatingly--baked beans and pork1 country style4 ,as to my favorite recipe1 that requires many condiments1 among others a mountain trout stream2 the inspiration of the odor of the woods2 the vigor of early morning and the pursuit4 ,the requirements1 just enough trout plus a few4 ,from the pack basket take a piece of pork or bacon1 fry well in a skillet over a carefully laid fire4 ,prepare the fish and roll well in fine bread crumbs seasoned with salt and pepper4 ,when the fish are done a golden brown remove from the skillet and partake in the aboriginal manner1 eating from the fingers4 ,kings could do no more4 ,,xliii ,guy ,bates ,post ,,lamb ,,curry ,,la 8,,omar1 ,,the ,,tentmaker0 #a onion 7diced7 #a cup of stock cup of rice water #a cup of potatoes1 which have been previously boiled and diced #b cups of lamb1 cold roast preferred1 and cut into the size of dominoes #b tablespoons of ,curry ,powder 7,cross and ,blackwells1 or other imported--never domestic7 ,zest of one lemon ,salt to taste ,give me the above ingredients1 and ,i will make you the meat dish which1 above all others1 is1 to my way of thinking1 the most savory and delicious4 ,eight years ago1 when ,i was first playing 8,omar1 the ,tentmaker10 ,i became acquainted with various members of the ,persian ,embassy1 who were especially interested in the play because of its ,persian locale1 and it was while dining in the home of one of these gentlemen that ,i first became initiated to lamb curry--that is1 lamb curry as it really should be cooked6 ,begging the recipe from my host1 it has ever since been the favorite pice-de-rsistance in my home4 ,first of all you brown the onion in olive oil in a deep pan2 then add the stock1 rice-water1 salt and curry powder2 the latter having been mixed with a little of the rice-water to insure a smooth sauce4 ,simmer slowly till the oil and curry float in dark blobs1 add the lamb1 and continue simmering and stirring until just before serving1 when the lemon juice should be dripped in4 ,lamb curry should always be served with hot rice1 taking on your fork equal portions of both1 increasing the amount of rice in case you find the curry too hot4 ,never drink water with curry1 as it intensifies the burning sensation4 ,the amount of curry powder used in the above recipe can be increased or decreased according to the individual taste4 ,cold cooked shrimps1 lobster1 veal or chicken may be used in place of lamb2 but never beef4 ,personally ,i find that lamb produces the finest curry dish4 ,,xliv ,dr4 ,don ,rafael ,h4 ,elizalde 7,minister from ,ecuador7 ,,sancocho ,four pounds of loin beef cut into two-inch squares4 ,eight good-sized potatoes4 ,five or six ears of green corn1 broken in lengths of two inches4 ,water sufficient to make the amount of soup required4 ,boil until the beef is tender1 with the potatoes1 then add the corn and cook until done4 ,onions-- ,slice thin three large onions--boil for half an hour1 drain and cool4 ,then pour olive oil over them4 ,banana ,paste-- ,one quart of milk in a double boiler2 add two heaping tablespoonsful of banana flour mixed in a little milk to a smooth paste1 and cook from half hour to an hour4 ,how to ,serve-- ,strain the soup through a colander and serve in a tureen1 placing meat1 potatoes1 corn1 onions and banana paste in separate1 individual dishes from which each person may help themselves4 7,in ,south ,america the yucca and plantains are used in this dish47 ,,yapingacho ,make potato cakes by the ordinary recipe1 but before shaping them place a piece of cream cheese the size of a walnut in the center of each2 then fry brown in very little fat4 ,sauce-- ,one quart of milk and one half pound of peanuts ground fine2 boil until thick1 seasoning with salt1 paprika and butter4 ,serve the potato cakes with fried eggs and pour the sauce over both4 ,,xlv ,bide ,dudley ,,tomato ,,sop ,slice firm1 ripe tomatoes2 roll in flour and fry in equal parts of lard and butter until brown on both sides4 ,remove several slices to a platter1 stir those remaining with flour and small lumps of butter3 then thicken with milk and season to taste4 ,sop with bread or toast4 ,,editor',s ,,note3--,this is good4 ,but in the interest of the culinary art it should be stated that the flour1 and not the milk1 is the thickening agent4 ,try it--you'll thank the author of 8tomato sop40 ,,xlvi ,william ,hale ,thompson 7,mayor of ,chicago7 ,,roast ,,beef ,my favorite food is ,roast ,beef1 rare1 or a good ,american sirloin steak1 which1 ,i take it1 are so simple to prepare that they need no recipe4 ,suggestions3 #a4 ,stand your roast on two or three thin slices of bacon--not too fat4 #b4 ,on the top of the roast lay three or four thin slices of lemon--particularly if you like the 8outside cut40 #c4 ,if your steak looks a bit fresh rub with lemon juice 7both sides7 and allow to stand several hours before broiling or frying4 ,don't be frightened if it turns a bit black--be glad4 #d4 ,pan may be rubbed with garlic4 #e4 ,steaks should be thick1 particularly if you broil4 ,,xlvii ,booth ,tarkington ,,corn ,,flakes ,my favorite dish is corn flakes4 ,they should be placed in a saucer or hollow dish1 then lifted in both hands and rolled for a moment1 then dropped back into the dish4 ,after that an indefinite quantity of cream should be poured upon them4 ,they should be eaten with a spoon4 ,i don't know how to prepare anything else for the table4 ,i think the best ,kennebunkport manner of steaming clams is as follows3 ,a bushel of clams #d dozen lobsters #d dozen ears of sweet corn #d dozen sweet potatoes #d dozen eggs ,a cartload of seaweed1 a bonfire burning for six hours on rocks1 then swept away2 the lobsters1 clams1 etc41 placed in the seaweed1 and the seaweed on the hot rocks and covered with ,,bbb canvas4 ,allow to steam until screams of distress issue from the seaweed2 then be careful what you eat6 ,,xlviii ,t4 ,a4 ,dorgan ,,chili ,,con ,,carne ,comes through with a natural ,what is my favorite filler for the feed bag8 ,well1 ,i'll be on the square with my answer4444 ,it's ,chili con ,carne4 ,i might have said ,terrapin ,maryland1 or some other ,ritzy dish1 but thought ,i'd better come with a natural4 ,i'll play ,chili con ,carne and tamales as they are served in ,california 7where ,i was born7 against any dish ,i've ever forked over4 ,recipe ,cut1 say1 two pounds of good beef in small pieces the size of the first finger joint4 ,add some of the chopped fat1 mix and salt4 ,put two tablespoonsful of lard in a deep pot and heat4 ,to this add a chopped onion4 ,when the onion is about half cooked add the meat4 ,stir well until the meat has boiled down in its juice4 ,when it starts to fry add about one and a half pints of hot water1 three tablespoonsful of ,gebhardt's ,eagle ,chili ,powder and a few buttons of chopped garlic4 ,simmer and stir well until the meat is tender4 ,,xlix ,william ,de ,leftwich ,dodge ,,ragout ,,de ,,mouton ,i think my favorite dish is 8,ragout de ,mouton10 or1 ,i would say1 the one ,i cook the best4 ,the way it's done is this3 ,cut up lamb in small pieces and fry it in a frying pan4 ,slice three or four carrots and onions and fry them with it4 ,when these are nicely browned1 put into a pot1 cover with water1 and let boil slowly for an hour4 ,then put in a few potatoes and turnips 7cut up in small pieces71 and boil until done4 ,season as you see fit4 ,l ,montague ,glass ,,bouillebaisse ,bouillebaisse is my favorite dish4 ,i make it according to the recipe of ,valentine ,blanc1 our cook in ,nice1 where we lived some years ago4 ,valentine could neither read nor write1 nor could a story tell1 but her ,bouillebaisse was ever so much better than that they make in ,marseilles 7and ,i venture to say in ,thackeray's old restaurant either74 ,melt about a half pound of butter in a sauce pan4 ,i'm aware that in ,marseilles they use oil1 but ,valentine used butter4 ,don't let the butter burn4 ,have ready two large chopped onions--i4 e4--onions chopped fine1 and two 8dents0 of garlic also chopped fine4 ,cook these in the butter until tender and without burning4 ,have ready three perch and one haddock4 ,that is to say3 cut off the heads and tails4 ,some people use eels instead of haddock4 ,i detest eels4 ,cut into a large saucepan the heads and tails of the fish with about a quart of water and let simmer until well cooked1 say about half an hour4 ,strain out the heads and tails and give them to the cat4 ,add the cooked onions and garlic1--butter and all--to the strained bouillion from the heads and tails and allow to simmer for half an hour more1 after seasoning to taste with salt and white pepper4 ,add about a gill of dry white wine of any variety1--,chablis1 ,cotes du ,rhone or what not1--the cheaper the wine the better4 ,now take two smallish lobsters1 alive1 and if you have the heart1 cut them into segments and take off the claws and cut them into segments4 ,cook the massacred lobster for about a quarter of an hour in the liquid or liquor or bouillon above described and add a saltspoonful of dried ,spanish saffron1 while the whole is cooking together4 ,if you can get mussels1 cook also with the entire mess1 a dozen or so1--in their shells if the shells be well scrubbed in advance4 ,somewhere in this process add about a tablespoonful of chopped parsley4 ,last of all1 add the fish cut into convenient slices rather small1 and let cook until done1 but not long enough so that the fish becomes disintegrated4 ,remember there ought to be no violent boiling4 ,before serving strain off most of the liquor and serve it first as soup with a slice of toast in the bottom of the plate4 ,if the toast has been fried in advance in good butter1 so much the better1 but this is not necessary4 ,then eat all the solid part except the shells and sop up all the remaining gravy with bread1 using your fingers to do the job and not a fork4 ,don't leave a bit of it4 ,there ought to be enough of this stew for four people1 but ,i can usually manage the whole thing myself with only the slightest assistance from my wife4 ,wine ought to be drunk with the meal1 a good ,burgundy ,beaune or ,chambertin4 ,later one should eat an artichoke cold vinaigrette1 then some fruit and cheese and two small cups of well made black coffee4 ,after this it is necessary to smoke a ,corona ,corona not too mild1 and drink a small glass of ,cointreau ,sec4 ,the bread ought to be ,pain ,riche in flutes4 ,the fruit may be fresh apricots1 a few green almonds and perhaps some green gages4 ,the coffee ought to be drunk and the cigar smoked in the garden which must be in the vicinity of ,mount ,boron on the ,grande ,corniche or it may be in the ,parc ,imperial4 ,god ought to be thanked either during or after the meal1 and when it becomes a little too cold in the garden a fire should be built in the small living room and one should read ,somerville ,ross' ,recollections of an ,irish ,r4 ,m41 or ,neil ,lyon's ,simple ,simon1 or ,belloc's ,path to ,rome1 or ,richard ,ford's ,gatherings from ,spain until bedtime4 ,repeat the whole process on the following ,friday4 ,god6 ,how hungry ,i am4 ,,li ,john ,philip ,sousa ,,pelotas ,,la ,,portuguese 8,this serves from six to eight people and is my favorite dish40 ,one quart can of tomatoes4 ,put in kettle on top of stove1 simmer or let boil slowly for one and a half hours4 ,add pepper1 salt1 two onions cut in fine slices1 four allspice and four cloves4 ,the cloves and allspice to be added after it starts to boil4 ,after two and a half hours add3 ,two pounds chopped beef2 add one onion1 chopped fine1 two cups bread crumbs1 a little parsley1 salt and pepper4 ,make into meat balls about the size of a plum4 ,put into sauce and boil one and one-half hours slowly4 ,this makes fully three hours' slow boiling for the sauce4 ,,spaghetti ,use a package or a pound of spaghetti2 not macaroni4 ,have a large pot of boiling water with about one tablespoonful of salt4 ,slide the spaghetti into the water4 ,do not break it4 ,boil exactly twenty minutes4 ,must be tender1 not tough nor doughy4 ,to sauce1 add three bay leaves one hour before taking off the stove4 ,serve spaghetti on large platter1 pouring tomato sauce over it4 ,serve pelotas on smaller platter1 allowing a small quantity of sauce to remain on them4 ,serve grated ,parmesan cheese on side4 ,use a piece of cheese to grate1 not bottled cheese4 ,,lii ,will ,hays ,,chicken ,,pilau 8,get a fat hen--the fatter the better40 ,because this recipe comes from a ,southern cook1 there are no accurate measurements4 ,sam would always recommend a 8fat hen0--8the fatter the better10 and 8'nough rice and plenty of pepper40 ,this ,i know3 ,the chicken is cut up and boiled in the water until tender4 ,should be cooked in a good sized flat bottom kettle4 ,when the chicken is tender there should be enough of the stock to come up well around it1 but not to cover it4 ,then put in with the chicken about a scant pint of well washed rice4 ,this should be stirred ,,once1 ,sam says1 and allowed to steam slowly an hour4 ,use plenty of pepper to season and salt to taste4 ,each grain of rice should be fat and juicy4 ,successfully made it is delicious4 ,,editor',s ,,note3--,the ,chicken ,pilau recommended by ,mr4 ,hays is delicious4 ,a variation perhaps equally good1 may be had by substituting broken spaghetti1 or vermicelli for the rice4 ,,liii ,frank ,ward ,o',malley ,,rum-,,tum-,,tiddy 8----has the best ,welsh rabbit backed off the stove40 ,take one country home in ,new ,jersey4 ,one dependable apple-jack bootlegger4 ,one cook who threatens to leave unless she can begin her nightly visits to her daughter in the village as early as seven-thirty o'clock4 ,take three or four acquaintances who drop in for apple-jack cocktails just as your cook is about to put the steak on to broil4 ,then have your guests linger near the cocktail shaker until you1 your wife and especially your delayed cook are approaching hysteria4 8,why not stay10 you now announce to your guests in desperation1 8and we'll all make a rum-tum-tiddy80 ,you now tell your grateful cook not to bother preparing a meal4 ,you next take one flivver and hurriedly drive her to her daughter's in the village4 ,then you buy in the village one and one-half pounds of ,american cheese1 one can of ,campbell's ,tomato ,soup and a dozen bottles of beer--real beer1 if you can get it1 ,volstead beer if you can't4 ,,now3-- ,pry your guests away from the cocktail shaker and shoo them into the kitchen4 ,everybody from this on who is not occupied in mincing the green pepper in a chopping bowl is busy cutting the ,american cheese into cubes about an inch square4 ,everybody else beats two fresh eggs--whites and yolks together4 ,drop a lump of butter into a saucepan to prevent 8sticking40 ,begin to melt the pound and one half of diced cheese in the saucepan1 stirring the lumps to prevent burning4 ,when the cheese is fairly well melted1 pour into it the can of tomato soup and the two beaten eggs4 ,stir into the mixture about one-third of a bottle of beer4 ,pour in also the finely chopped green pepper and continue stirring until smooth4 ,have hot dinner plates ready1 each plate containing a large slice of hot1 unbuttered toast4 ,place at least one bottle of beer--two if it's real--beside each plate4 ,holler 8,ready1 people60 and pour on each piece of toast enough of the contents of the saucepan to form a pinkish overflow of rum-tum-tiddy on the plate4 ,that's all--except to shake 'em up a semi-final cocktail and then start right back to the village in the flivver for another pound and one half of cheese1 another pepper and more beer to make another immediately when the first rum-tum-tiddy is gone4 ,one calls for two1 often three4 ,serve preferably in the kitchen4 ,serve in any room far from the kitchen if you want leg work exercise4 ,eat until gorged4 ,,liv ,charles ,evans ,hughes ,,corn ,,bread 8,my favorite dish is corn bread and honey40 ,and here is a recipe for corn bread3 #b cups of flour #c cups of cornmeal #d heaping teaspoonsful of baking powder #b eggs well beaten #a teaspoonful salt #a tablespoonful sugar #a pint of milk #b tablespoonsful of melted butter ,mix the meal and flour1 baking powder1 salt and sugar4 ,beat the eggs until they are light1 then add the eggs and milk to the meal4 ,beat to a light smooth consistency and add the melted butter4 ,bake in a shallow pan 7greased7 for about twenty-five minutes4 ,eat while hot and use plenty of fresh butter and honey4 ,,editor',s ,,note3--,there is a white meal and a yellow4 ,expert appraisers of corn bread have said that the white meal is preferable4 ,still the golden hue of a pan of hot corn bread is not to be passed up lightly4 ,,lv ,walter ,prichard ,eaton ,,mince-,,pie 8,made any other way it's not mince-pie40 ,my favorite dish1 and the best food in the world1 is ,king ,canute ,pudding1 but ,i shall not tell anybody how to make it1 because that is a family secret4 ,i am descended from ,canute1 and this was the pudding he ate and which made him feel so good that he went out and bade the tide to cease rising4 ,the recipe is handed down in each generation of my tribe4 ,it was my paternal grandmother who had it to pass on4 ,she lived to be ninety-nine1 thanks to her own wonderful cooking and a cantankerous disposition4 ,her mince-pie was a thing to write sonnets about4 ,it was the second best food in the world4 ,for ten years after ,i went to ,new ,york ,i lived on the memory of that pie and shuddered at the horrendous messes masquerading under the same name which were offered to me4 ,then ,i moved back to ,new ,england and achieved a cook who1 by the grace of ,god and the right bringing up could make a pie like it4 ,for six years ,i knew happiness again4 ,then we lost ,kate1 the incomparable4 ,my only hope was my wife and that was a feeble hope1 indeed4 ,she was born not in the pie belt1 but in ,new ,york4 ,she had never cooked4 ,she was an ,episcopalian4 ,i approached the next ,thanksgiving breakfast with gloomy forebodings4 ,but lo1 a miracle4 ,it was an orthodox mince-pie4 ,it was ,katie's mince-pie4 ,it was grandmother's mince-pie--in short1 it was mince-pie4 ,here is the way to make it4 ,made any other way it's not mince-pie4 ,the ,filling ,affix the grinder firmly to the edge of the table4 ,what the palette is to the artist so is the grinder to the creator of mince meat4 ,then pass the following ingredients through the grinder1 and from thence into a large kettle and let the latter and its glorious contents simmer on the stove for the best part of a morning1 stirring them frequently so that no portion shall be neglected and fail to come into close union with the soothing heat that mellows all into one fragrant whole4 ,take from the stove and store in stone crocks or glass jars in the dark1 and keep tightly covered4 ,when about to fashion a pie take out as much of the meat as you desire1 wet it with boiled cider and with fresh cider1 too1 if possible1 so that it is not stiff1 and bake between the crusts whose ingredients are given below4 ,eat hot with soft dairy cheese and coffee4 ,the meat should be thoroughly boiled the day before the mince meat is made1 and the cider should be boiled down at home--not bought--until it is the consistency of molasses4 ,boil enough to last all winter and put in glass jars4 ,now1 alas1 that no liquors may be had1 it is well to bottle fresh cider and put it away where it is cool1 so that with luck it may still be fresh when in ,march you scrape the last jar for the last pie4 ,only use care when it is opened1 or perchance it will be the ceiling rather than the pie which will be wet down4 #e cups cooked beef2 after grinding #b cups suet #g cups apples #c cups cider cup vinegar #a cup molasses #e cups sugar pound citron #b pounds raisins #a pounds small raisins 7not to be put through grinder7 salt to taste juice and rind of #b lemons juice and rind of #b oranges #a tablespoon mace and nutmeg 7or #b nutmegs grated7 #b tablespoons each of cinnamon1 cloves and allspice #b tablespoons lemon extract #a teaspoon almond extract #c cups liquor in which beef was cooked ,if you have wine or brandy put in a cupful after taking from the fire4 ,the ,crust #b cups pastry flour sifted with teaspoon salt4 cup 7generous7 of lard mixed in with fingertips till the combination is fine and powdery4 ,wet with cold water1 mixing with knife1 and cutting1 till you can take the dough from the bowl without sticking to it4 ,divide in half1 pat gently on floured marble slab1 and roll out thin4 ,lift lower crust carefully1 place in tin and trim off edges4 ,roll out from trimmings a strip half an inch wide and place on top of lower crust1 around edge1 first wetting edge slightly with cold water4 ,put in filling1 place upper crust on top1 first wetting edge of rim slightly with cold water1 press together with tines of fork and trim off overhanging of upper crust4 ,prick a large ,t4 ,m4 on the top crust and bake in hot oven till brown4 7,the ,t4 ,m4 stands for 8',tis ,mince0 to distinguish it from the pies labeled ,t4 ,m4 for 8',tain't ,mince407 ,,lvi ,w4 ,t4 ,benda ,,polish ,,specialties ,in following my ,polish recipes you will find a practical use for the geometry of your school days4 ,if you have forgotten the axioms of ,euclid1 take a correspondence course before attempting 8,ushka40 ,it is simple when you finally master it--and marvelously good4 ,don't forget the line ,b ,d4 ,everything hinges on that4 ,,barshck ,,with ,,ushka ,barshck4 7,or ,polish ,beet ,soup7 ,if you are brave1 put three large beets1 peeled and quartered into a glass jar and pour on them a quart of water1 add a teaspoonful of salt and a slice of rye bread4 ,keep this in a warm place for about five days4 ,there will form a sour red-wine-like juice with a whitish mold skin on the top4 ,don't lose your courage1 take this skin off and pour off the juice4 ,then prepare a quart of beef1 pork and vegetable stock and while it is hot add to it all your beet juice and a bottle of cream which you previously have beaten with a teaspoonful of flour4 ,heat and stir it all just to boiling point1 but do not let it boil1 and serve with or without 8,ushka0 which are fully described in the next paragraph4 ,ushka ,barshck is really not complete without 8,ushka10 and as they are a very simple dish to prepare you should never omit them4 ,to make 8,ushka0 prepare first a fine hash of half a pound of boiled pork and beef with one small onion1 a tablespoonful of flour1 salt and pepper4 ,illustration3 ,fig4 #a ,make white sauce of butter and flour and a little water1 mix this with your hash1 let it stew for a while1 then add one raw egg and stir it madly4 ,now mix a dough1 using half a quart of flour1 one egg1 two tablespoonfuls of water1 half a teaspoonful of salt1 and butter of the size of a walnut4 ,knead this vigorously for half an hour1 or until it is quite smooth4 ,illustration3 ,fig4 #b ,illustration3 ,fig4 #c ,illustration3 ,one-third size of beets ,roll the dough out into a sheet #a_/h of an inch thick and cut it into #b inch squares4 ,put on each dough square a teaspoonful of your hash2 fold them diagonally along the line ,,bd 7,fig4 #a7 and press the edges together1 thus joining the edge ,,ab unto the edge ,,cb and ,,ad unto ,,cd4 ,you will thus obtain the right angle triangle ,,abd 7,fig4 #b7 with the hash inside4 ,now curve this triangle along the hypotenuse ,,bd until the #de degree corner ,d meets the #de degree corner ,b4 ,let these two corners overlap a little and press them together until they stick4 ,the shape resulting from this operation resembles a pig's ear1 as depicted in ,figure #c4 ,now put these pig's ears or ,ushka into boiling water2 they will sink1 but that should not distress you4 ,leave them there until they come to the surface4 ,put the ,ushka on a platter and pour on them brown butter with crumbs and serve them as a side dish with barshck4 ,,burachki 7,beets la ,polonaise7 ,boil eight little beets1 skin them and chop them 7not too fine74 ,take one level tablespoonful of butter1 and one tablespoonful of flour4 ,brown it until it is of a golden hue4 ,stir into this half a cupful of vinegar1 two tablespoonsful of sugar1 half a teaspoonful of salt and a little pepper4 ,bring it to boiling1 then mix this with your beets4 ,,lvii ,captain ,edward ,a4 ,salisbury ,,sauce ,,for ,,spaghetti ,this sauce for spaghetti is a real ,italian mixture--and wonderful4 ,this is how ,i learned to make it in ,italy3 ,place in a cup or bowl a half teacup full of dried mushrooms4 ,pour boiling water over them and just let them stand until thoroughly softened1 say--about a half hour4 ,in the meantime cover the bottom of your frying pan or skillet with butter or olive oil 7,i prefer the butter74 ,chop one big onion and cook slowly1 stirring frequently4 ,in another pan or kettle place two cans of tomatoes4 ,stew them for half an hour4 ,then make three small cakes of ,hamburg steak or chopped beef and put them in to cook1 with the onions4 ,cook thoroughly4 ,add at the same time the mushrooms which have been softened and chopped into fine particles4 ,when the meat is cooked through mash the cakes up with a fork--mixing well with onions and mushrooms4 ,now add the stewed tomatoes and1 in doing this1 press them through a sieve or colander4 ,stir well4 ,place on back of stove and let steep for one hour after adding two teaspoons of ,eagle ,chili ,powder 7if available7 or two teaspoons of ,lea ,perrins sauce with five dissolved cubes of beef or chicken bouillon4 ,to cook the spaghetti1 place it1 unbroken1 in well salted boiling water4 ,put it in end first4 ,boil exactly twenty-three minutes4 ,drain4 ,hold under cold water tap for a second or two and drain again4 ,keep warm on stove until served4 ,this cold water treatment is important4 ,it removes all gumminess and leaves the spaghetti in perfect condition4 ,use the imported spaghetti if available4 ,,eggs ,,la ,,salisbury ,here is a dish that is easy to make and delicious4 ,i poach the desired number of eggs until they are just solid4 ,then ,i place them on hot1 crisp toast1 covering the eggs with beautifully done bacon4 ,over the lot1 ,i pour hot cream until the eggs are floating4 ,salt1 pepper and paprika to taste4 ,try this for breakfast4 ,,fish ,,la ,,commodore ,say you are cooking a six pound bass or some similar fish--do it this way for a change3 ,rub the fish well with salt and pepper4 ,don't be afraid to rub4 ,then open the flesh in three places and insert in each opening a clove of garlic4 ,next slice six large onions--six small green peppers--and six large tomatoes4 ,now take your ,dutch oven or baking pan and cover the bottom with ,mazola oil or olive oil--add a tablespoon of butter4 ,when this is hot put in your fish and cover the fish with the sliced vegetables4 ,salt and pepper the vegetables4 ,cook until the vegetables are done or about one hour4 ,baste frequently to avoid scorching the vegetables4 ,to the basting add two teaspoons of ,lea ,perrins sauce and one-half wine glass of cooking ,sherry when half done4 ,when serving put plenty of juice and sauce on each portion and make them come back for more4 ,this recipe can be used for many kinds of large fish4 ,,to ,,cook ,,trout ,dip trout in beaten egg1 salt and pepper4 ,roll in flour and drop into very hot and very deep ,mazola oil4 ,remove when golden brown4 ,the trout will be perfectly free from oil and every bit of the delicate trout flavor will be sealed up inside4 ,try it6 ,,venison ,,steak ,venison steak is fairly poor steak at best4 ,but there is one way to cook it that makes you forget all past experiences with venison4 ,and remember this is really the only way to cook it that's worth a damn4 ,take the venison and strip out all of the white sinews that lay between the muscles or lean parts4 ,strip and cut this white part all away4 ,then cut your venison into small strips about the thickness of a finger4 ,now you are on your way4 ,beat up an egg or two and beat in a bit of salt and pepper4 ,dip your strips of venison in the egg1 then roll them in flour4 ,fry in butter and serve immediately4 ,every hunter or guide who has tried this sticks to it4 ,it's the one way to cook venison4 ,,goose ,there is only one way for a man1 or any one else1 to cook a goose4 ,listen3 ,never pick a goose6 ,just pull the skin right off--every inch of it4 ,then take a sharp knife and follow down the breast bone on both sides4 ,strip the breast meat clear away from both sides4 ,split each side of breast into two thin steaks 7if large goose74 ,dip these steaks in beaten egg1 salt and pepper4 ,roll in flour and fry over a medium fire4 ,that's new to most folks for goose and it's going to give you a new idea about geese when you try it4 ,a ,,mayonnaise ,,and ,a ,,salad ,,dressing ,take yolks of two eggs1 beat well and add slowly 7drop at a time7 olive oil4 ,if your mixture is too thick lighten with dash of lemon or vinegar4 ,now into a half pint of this mayonnaise put three tablespoons of ,chili sauce2 three tablespoons of ,blue ,label ,ketchup2 one tablespoon of finely chopped pimento2 one tablespoon of finely chopped blanched sweet peppers4 ,to this add one-half teaspoon of salt--pepper and ,hungarian paprika to taste4 ,then add1 slowly1 ,tarragon vinegar to taste--say about one and one-half tablespoons4 ,serve this on shrimps1 lobster1 lettuce or tomato salad4 ,,ducks ,,and ,,large ,,fowl ,ducks1 such as ,mallard1 ,canvasback and ,redhead1 should be baked4 ,if you once learn how to bake in a ,dutch ,oven you have found the secret of successful camp cookery4 ,take a ,mallard1 for instance4 ,rub it with salt and pepper 7,i might add here3 pick 'em dry and keep 'em dry--no water near a duck671 then put an onion well up in the body cavity4 ,fill the remaining space with celery1 wild or domestic4 ,get your oven1 or ,dutch oven1 very hot before the duck goes in4 ,use no grease and no water--just your dry pan or oven4 ,a big ,mallard will cook perfectly in twenty minutes4 ,do not open oven or take lid from ,dutch oven after starting to cook4 ,serve with currant jelly4 ,,teal1 ,,partridge ,,and ,,small ,,fowl ,pick1 without breaking the skin4 ,cut open the back and break out flat for grilling or broiling4 ,broil bone side to the fire for eight minutes4 ,souse frequently with melted butter4 ,turn and broil1 flesh side to the fire1 for four minutes1 using more butter4 ,salt and pepper thoroughly at time of turning4 ,serve with currant jelly4 ,,beans ,get a deep pot for beans4 ,a heavy iron one is mighty good4 ,take a half pound of salt pork and cut it into very small pieces4 ,fry them until brown4 ,clean your beans and soak them for at least two hours--or more4 ,then boil the beans for two hours1 after which add the pork and one can of ,mexican ,chili ,sauce4 ,if this is not available1 make your own by frying with the salt pork3 four tomatoes1 three onions1 two bell peppers and one red pepper1 all chopped4 ,now you've got your mixture and after it's all together put in six beef bouillon cubes2 salt and pepper to taste4 ,it's a good idea to have enough water in the pot so that when the beans are done a fine soup may be enjoyed before the beans are eaten4 ,altogether three to four hours of cooking is necessary for the best results with beans4 ,,italian ,,rice ,first1 a word about cooking rice4 ,buy the best head rice4 ,wash it thoroughly1--six waters4 ,drop rice slowly into well salted1 boiling water1 and boil for twenty-three minutes4 ,drain off three-quarters of water and hold rice under cold water faucet for a moment2 this will leave each grain firm and perfect4 ,drain thoroughly4 ,now the sauce4 ,place in your skillet olive oil to cover the bottom2 also tablespoon of butter4 ,chop one large ,spanish onion4 ,place it in the skillet and cook slowly4 ,stir often4 ,after ten or fifteen minutes1 a piece of white fish 7sole preferred7 about the size of your four fingers1 from the palm down--see8 ,when the onions are a golden color add one finely chopped clove of garlic4 ,when fish is thoroughly cooked1 mash it up with a fork and stir well4 ,now add one or two cans of tomatoes which have been stewing slowly for half an hour or more4 ,add them through a sieve and push with a spoon so as to get the thick part through4 ,mix well4 ,place this on the back of the stove where it will simmer for one hour4 ,add a pinch of saffron or thyme--salt and pepper to taste4 ,this sauce can be used for only one meal1 as it sours after a few hours4 ,sauce should be applied by each person as desired until it's all gone4 ,,steak ,,sauce ,have a large platter very1 very hot--really hot6 ,then the minute the steak is done1 put it on the platter and work fast4 ,over the steak sprinkle a very little bit of dry ,english mustard4 ,then a squeeze or two of lemon4 ,now several thin slices of butter1 a little ,worcestershire sauce1 salt1 pepper and paprika4 ,rub all this in with a broad knife4 ,turn steak and repeat the operation4 ,now tip platter on edge and quickly whip the sauce into a froth1 using a fork4 ,serve two or three tablespoons of sauce with each piece of steak4 ,,lviii ,thomas ,h4 ,ince ,,chicken ,,halibut 7,baked and with ,parmesan7 ,boil some slices of halibut in court bouillon1 lay in baking dish a border of potato croquette--either hard or shaped with hand4 ,have layer of bechamel on bottom of dish--then one of shredded fish1 another layer of bechamel and one more of fish1 finishing with the bechamel2 sprinkle with bread crumbs and grated ,parmesan4 ,pour over a little butter and brown in the oven4 ,with ,parmesan4 ,prepare same and make solid paste by mixing together butter and ,parmesan cheese with pinch paprika4 ,work well and roll out one-eighth inch thick4 ,cover last layer bechamel with this and brown in hot oven4 ,bechamel ,sauce4 ,prepare roux of butter and flour1 let cook few minutes while stirring--not allow to color--remove to slower fire and leave it to cook #ae minutes4 ,then dilute gradually with half boiled milk4 ,,onion ,,soup ,,au ,,gratin ,cut into small #a_/h inch squares two medium onions1 fry them in butter and add two dessert spoons flour and moisten with two quarts of broth1 adding bunch of parsley garnished with chervil1 bay leaf and clove and garlic4 ,season with a little salt1 pepper and some meat extract1 boil for #bj minutes--then remove the bouquet--pour the soup over very thin slices of bread placed in a metal soup tureen in intervening layers of bread and cheese--,parmesan--finishing with the ,parmesan and sprinkle a little over the top of the soup4 ,bake in hot oven or boil ten minutes and thicken with raw yolks of two eggs diluted in cream4 ,,rice ,,la ,,manhattan ,chop two onions--fry in butter1 add a pound of rice and beat together4 ,when very hot1 add enough broth to triple quantity--let boil and cook in slack oven for #bj minutes4 ,add when done1 six ounces grated ,parmesan4 ,pour of this into casserole1 make hole in center and fill with shrimps and minced mushrooms2 around sides lay fillet of sole1 pour over lean ,spanish sauce--reduced with essence of mushrooms--mix well and cover whole with remainder of rice--put in hot oven for fifteen minutes and serve4 ,sauce3--#a quart of stock--melt pound of butter--stir in same amount of flour--making clear paste--add stock--brown slowly4 ,,lix ,george ,ade 8,,scolloped0 ,,oysters ,if ,i must make a decision1 ,i think ,i shall have to vote in favor of escalloped oysters4 ,back home we call them 8scolloped40 ,the restaurant and hotel article is not the real thing4 ,the portions are stingy and the oysters are heated just enough to render them helpless and they lie embedded in some dry packing1 evidently meant to be an article of food4 ,escalloped oysters1 as prepared at home1 came in a deep pan which had been subjected to great heat4 ,the oysters were used with the greatest prodigality4 ,they were cooked in cracker crumbs or corn meal and they were cooked until the delicious flavor of the bivalve had permeated all parts of the dish4 ,milk or cream and real country butter had been used unsparingly1 so that the whole compound was moist and the seasoning had been well distributed1 and the whole result was1 in my opinion1 a triumph4 ,for some reason1 the real 8scolloped0 oysters attain their perfection only when prepared by women past thirty years of age4 ,i am not undertaking to give the recipe4 ,probably it is something secret--beyond the reach or comprehension of any man1 but the dish itself is worthy of all the complimentary adjectives4 ,,editor',s ,,note3--,here is the way to do it--first butter the bottom and sides of a pan 7deep7 or baking dish1 then cover the bottom with those little1 round1 old-fashioned oyster crackers1 all crisp and salty4 ,next place a layer of oysters1 fresh or cove4 ,if you don't know what cove oysters are ask some one who was raised in the ,middle ,west4 ,now a layer of crackers crushed2 then more oysters and so on until the pan is full4 ,season each layer of oysters with salt and pepper4 ,put little bits of butter all over the cracker layers4 ,now fill the pan with milk and cream to which has been added a bit of the oyster liquor4 ,cover the top well with crushed crackers4 ,put a cover on the dish or pan and slip it into the oven4 ,some folks add a teaspoonful of ,worcestershire sauce to the milk and cream4 ,bake until the juices bubble up4 ,don't let too much of the moisture bake away4 ,at the last minute take the cover off the dish and brown the top4 ,the richer the cream and butter the better the result4 ,the dish is even better than ,mr4 ,ade would lead you to believe1 and it can be made by an amateur male cook--that's why ,mr4 ,ade's contribution is printed in spite of the rank heresy to which he professes4 ,,lx ,lyman ,abbott ,,deep ,,apple ,,pie ,dr4 ,lyman ,abbott's favorite dish is a ,deep ,apple ,pie1 which is made like the deep fruit tarts so plentiful in ,england4 ,here is a thoroughly satisfactory way to make ,dr4 ,abbott's specialty3 ,line a deep pie tin with a rich crust1 fill with tart1 juicy apples sliced very thin4 ,sprinkle sugar and a little cinnamon over them4 ,scatter bits of butter over the apples1 about a tablespoonful in all4 ,also sprinkle with a tablespoonful of water4 ,use four or five tablespoonsful of sugar4 ,cover with top crust and bake slowly for a half1 or perhaps three-quarters of an hour4 ,for the real deep dish pie put the apples1 sugar and butter 7above proportions7 in the individual deep dish and cover with top crust4 ,bake the same4 ,the spices may be varied to taste4 ,,lxi ,terry ,ramsaye ,,lettuce 7 la ,red ,creek7 ,in behalf of my favorite fodder1 the tender leafling lettuce that's newly sprung in ,june1 ,i am pleased to present a method of introducing it to the human system with a maximum effectiveness4 ,,wilted ,,lettuce3--,it is said that this dish comes to us from the ,hessians4 ,if this be treason let us make the most of it4 ,having obtained the lettuce1 young and tender and fresh from the patch1 plucked before it is yet headstrong1 toss it into a bucket of cold water to crisp it4 ,repairing to the kitchen1 place on the hot stove a skillet and heave into it a good sized cupful of chopped bacon4 ,let it fry thoroughly4 ,add a dessert spoonful of salt1 a pinch of mustard1 a couple of tablespoonsful of granulated sugar and good cider vinegar in quantity slightly in excess of the bacon fat4 ,let it simmer smartly until well blended4 ,meanwhile lay out the lettuce in noble heaps on the plates on which it is to be served4 ,chop up a handful of green onions1 a bit of the tops will do no harm1 and at the last moment stir them into the concoction in the skillet4 ,while the whole is sizzling and boiling vigorously1 pour the mixture over the lettuce1 using a spoon to apportion the nifty bits of bacon about1 and serve forthwith4 ,by this method one can take aboard amazing quantities of lettuce1 which is most desirable in view of the fact that this gentle herb contributes strongly to the summer languor when taken in adequate quantities4 ,,lxii ,r4 ,l4 7,rube7 ,goldberg ,,hash ,all joking aside1 my favorite dish is hash4 ,i have never actually been in the kitchen to see hash pass through the various stages of its epicurean development1 but ,i imagine hash is manufactured something like this3 ,first the father must eat a big lunch1 the mother must fill herself up on cake in the afternoon and the children must have spoiled stomachs4 ,this condition of affairs ruins the evening meal completely and there is plenty of meat left over for hash the next day4 ,the cook takes the beef or veal or whatever it is and throws it into the electric fan4 ,the flying bits of meat are caught on ping pong rackets by experts and knocked back into a pot that contains a large quantity of mashed potatoes4 ,then the fire is lighted and the cook can go out to an afternoon movie4 ,the beauty of hash is that1 no matter how it tastes1 you think it is all right4 ,there is no standard flavor for hash4 ,hash is fundamentally accidental1 so it has no traditions to live up to4 ,,lxiii ,channing ,pollock ,,corn ,,bread ,when ,i was young and sometimes went camping my favorite dish was corn bread4 ,in those days1 we always began proceedings by building a mud oven4 ,now ,i believe portable ovens are convenient and cheap4 ,in any event1 following is my recipe3 #b cups of flour #c cups of cornmeal #d heaping teaspoonsful of baking powder #b eggs well beaten #a teaspoonful of salt #a tablespoonful of granulated sugar #a generous pint of milk #b tablespoonsful of melted crisco or lard ,do not scald the cornmeal4 ,mix the meal with flour1 baking powder1 salt and sugar1 beat the eggs until they are light1 add the milk and eggs to the other ingredients4 ,beat the whole until it is smooth and light--about one minute4 ,finally adding the melted crisco or lard2 pack into shallow1 greased pan and bake in a hot oven for twenty-five minutes4 ,,lxiv ,hussein ,kahn ,alai 7,minister to the ,united ,states from ,persia7 ,,chirin ,,polow ,necessary materials3 ,one pound of rice 7,carolina rice is most suitable72 one spring chicken2 the peel of four oranges2 four ounces of sugar2 half a pound of salt2 two grams of ,spanish saffron2 two ounces of almonds2 half a pound of butter4 ,method of cooking the rice3 ,if the dish is required for a luncheon at one o'clock1 it will be necessary1 the night before1 to rinse the rice three times in water1 rubbing it each time with the palms of the hands4 ,change the water each time4 ,next soak the rice in tepid water1 letting the water stand three inches over the rice4 ,pour the half pound of salt on the rice and let it stand until #aa a4 m4 of the next day4 ,into a two gallon caldron pour six quarts of water and let it boil4 ,as soon as it boils pour out slowly and with care the water in which the rice has been soaking since the night before4 ,empty the rice into the boiling water4 ,cover the caldron and increase the heat4 ,as soon as the caldron containing the rice begins to boil remove the cover and stir the rice gently with a flat spoon4 ,then replace the lid and let the contents of the caldron boil again4 ,repeat the stirring process three times4 ,next drain the rice in a sieve1 shaking it to remove all adherents of salt and starch4 ,now melt a quarter of a pound of butter in a large cup of water4 ,pour half of the melted butter into a one-gallon caldron and gently empty the rice into the caldron in such a way that it will spread uniformly without sticking together in rice balls4 ,place the caldron in a hot oven4 ,close the oven and after five or six minutes see if the caldron is hot2 if it is1 bring it out gently and pour the remainder of the melted butter over the rice and replace in the oven4 ,now reduce the heat until the caldron gives a hollow sound when rapped with the fingers2 this will indicate that the rice is sufficiently cooked4 ,preparation of the almonds3 ,boil the almonds for a few minutes until the skins fall off and the almonds become white4 ,cut the almonds into four quarters perpendicularly4 ,preparation of the orange peel3 ,remove the white part of the peel to such an extent that both sides of the peel are of the same color4 ,when this has been done cut the peel into long thin strings4 ,these should be boiled in two waters so as to remove all bitterness4 ,then strain4 ,combining the almonds and the orange peel3 ,mix the almonds and the orange peel and boil them in a syrup of sugar for ten minutes4 ,strain and keep in a warm place until needed4 ,cooking the chicken3 ,begin boiling the chicken very slowly at eight o'clock in the morning4 ,boil to such a point that the skin and bones detach themselves from the flesh4 ,preparation of the saffron3 ,warm the saffron to remove all dampness and pound it to a powder in a mortar2 after which dissolve it in three tablespoonsful of cold water4 ,dishing the ,polow3 ,one half of the rice should be taken from the caldron and mixed in a bowl with the orange peel and almonds4 ,over this sprinkle three tablespoonsful of saffron water to color well4 ,now pour over it about two tablespoonsful of melted butter4 ,next remove the remainder of the rice from the caldron and dish it up ready for the table4 ,place the chicken from which the skin and bones have been removed on top of the rice4 ,crown the whole with the rice1 which has already been mixed with the almonds and orange peel and colored with the saffron4 ,this will make a delightful and pleasantly flavored dish--,chirin ,polow1 which means 8sweet ,polow40 ,,lxv ,william ,j4 ,bryan ,,french-,,fried ,,onions ,onions are on my permitted list of foods and they are prepared for the table in many ways4 ,the best way that ,i know of has been given the name of ,french-fried onions4 ,i first ate onions in this form at the famous ,grove ,park ,inn1 ,asheville1 ,north ,carolina1 and have since introduced the dish on dining cars and into many private homes4 ,take a ,bermuda onion--any other large onion would do--cut it into slices through the rings so that each slice will be made up of a large number of whole rings4 ,then break the slices up into separate rings1 drop these into a thin batter and fry them as you fry ,french-fried potatoes4 ,each ring looks like a little doughnut4 ,i find that the dish is universally praised4 ,may ,i add a word in regard to radishes1 of which ,i am very fond4 ,the long ,white ,icicle radish is1 in my judgment1 the best variety and ,i have found that butter added to the salt makes the radish a little more palatable4 ,,lxvi ,will ,irwin ,,ham ,,and ,,eggs ,take a frying pan and some ham4 ,cook the ham in its own fat in the frying pan--cook until the ham is well dappled with golden brown1 or until it is cooked enough4 ,then break some eggs4 ,take out the ham and put it on a hot platter1 then put in the eggs4 ,baste them a bit with the hot ham fat4 ,put a cover on the pan and let the eggs cook in the hot pan with no fire4 ,a minute or two will do--then serve the eggs with the ham and--oh1 boy6 ,for the very best results use the best ham you can get and plenty of day old eggs4 ,,lxvii ,douglas ,fairbanks ,,bread ,,tart #a cup fresh bread crumbs #a cup sugar #a cup chopped nut meats #a teaspoons baking powder #e eggs #b tablespoons grape juice #a lemon ,filling #a egg cup chopped walnut meats cup sugar cup lemon ,soak bread crumbs with grape juice and the strained lemon juice4 ,beat egg yolks and sugar together until light2 then add nut meats1 baking powder1 bread crumbs and the beaten whites of the eggs4 ,divide into buttered and floured layer tins and bake in a moderate oven for twenty minutes4 ,put together with filling4 ,beat up egg1 add sugar1 lemon juice and walnuts4 ,this tart may be covered with frosting if liked4 ,,lxviii ,julian ,street ,,sole ,,la ,,marguery ,,and ,,duck ,,with ,,oranges ,i have two favorite dishes3 both being examples of the ,french cuisine at its highest4 ,one is 8,sole la ,marguery0 7which can be made with flounder1 also7 and was originated by old ,monsieur ,marguery at his famous restaurant in ,paris4 ,it has a sauce which has a wine base and which contains shrimps and small oysters4 ,sole la ,marguery ,lay your sole in a buttered platter1 add about a glassful of white wine1 season and poach3 ,i4 ,e4 ,let boil for about fifteen minutes and then take the juice out1 mix with it a yolk of a raw egg1 about two ounces of sweet butter4 ,beat slowly so as to get it thick1 something like a hollandaise2 add a few shrimps1 oysters1 mussels1 and a few heads of mushrooms1 cook the sole with it1 glaze in a salamande two or three minutes and serve4 ,another is duck cooked with oranges4 ,i know how to ask for it at the ,st4 ,regis and the ,brevoort1 but am not sure of the spelling4 ,it sounds like ,duck 8,bigarade40 ,they do it well at the ,brevoort4 ,if potatoes are served with either of these dishes they should be potatoes gaufrettes--on a separate plate4 ,duck ,bigarade ,to ,roast3 ,select a young and very tender duck1 prepare and truss it for roasting4 ,it should be roasted on the spit or in the oven for fifteen to twenty-five minutes1 according to its size and the heat of the fire4 ,a domestic duck ought to be served quite rare1 and should be killed without bleeding4 ,dish it after untrussing and pour over it a little of its gravy4 ,sauce ,bigarade3 ,peel an orange without touching the white parts1 cut the peel up into small1 fine julienne4 ,plunge it into boiling water1 and cook until it is tender4 ,drain and enclose it in a covered saucepan with four gills of espagnole or brown sauce4 ,just when ready to serve finish the sauce with a dash of cayenne pepper1 meat glaze1 the orange juice and the juice of a lemon1 strain through a tamis1 adding two ounces of fine butter4 ,,lxix ,s4 ,s4 ,mc,clure ,,omelette--,,and ,,pie ,i can give you a tip on how to prepare1 in the very best fashion1 two articles of food4 ,the first is omelette3 ,the frying pan should be held at a slant1 with the lower part immediately over a moderate heat1 and continually the volume of eggs that becomes cooked should be scraped back and the liquid part allowed to flow over the pan thus emptied1 and then when the omelette is1 ,i should say1 about two-thirds cooked1 it should be removed from the fire and dished4 ,it is impossible to make an omelette of the utmost symmetry and firmness and have it good at the same time4 ,if it is stiff enough to maintain a certain symmetry1 then it is too stiff to be good4 ,i have made an omelette in this fashion containing as many as eighteen eggs4 ,i learned how to make omelette from ,madame ,poulard of ,mont ,st4 ,michel in ,normandy1 one of the most famous omelette makers in ,europe4 ,i am also particularly successful in making pies4 ,on one occasion ,i made pies for one hundred and eighty-five officers on the troop-ship ,leviathan4 ,to make pies1 one must have the best quality of butter and the best quality of flour4 ,use a pound of butter to every two pounds of flour4 ,the butter must be rather firm and must be mixed with the flour with your hands4 ,then when you have a sort of a mass of dough on the table1 make a little hollow in the middle1 pour in a little cold water1 mix it to such a consistency that it can be made into a roll perhaps as thick as your wrist4 ,it will require about two inches to be rolled out thin for the crusts4 ,dust a little flour in the dish that it is to be baked in and put into the oven at such a temperature as would require one half an hour to bake4 ,there's a considerable secret in the choice of fruits4 ,the top crust should have little apertures in it so as to permit the steam to escape4 ,it is easier to make perfect pies than any other dish4 ,,lxx ,basil ,king ,,lobster ,,la ,,king ,boil medium sized lobsters4 ,let grow cold and remove meat4 ,put large piece of butter and one and one-half tablespoons of flour into double boiler4 ,stir until creamy4 ,add one pint of milk and cook about five minutes4 ,add lobster cut in small pieces and cook about fifteen minutes4 ,just before serving2 add three tablespoons cream and one-half tumbler sherry or brandy4 ,note3 ,unless brandy or sherry can be added it is useless to attempt this dish4 ,,lxxi ,john ,a4 ,moroso ,,spaghetti-,,for-,,the-,,gang ,many a time as a very small boy ,i watched my distinguished ,piedmontese grandfather grandly direct the cook4 ,this is the way our spaghetti sauce was prepared4 ,buy about three or four pounds of solid meat from the round1 cut thick4 ,ask for the 8eye of the beef40 ,it is inexpensive4 ,cut little pockets in it and insert bits of fat bacon in some4 ,in others stuff sage1 thyme1 parsley and bay leaf with salt and pepper to taste4 ,sometimes ,i spread thinly with mustard1 the prepared sort2 covering the top4 ,a clove of garlic tucked in with the seasoning goes well1 if you have ,wop ancestry4 ,pale people use onions4 ,but surely one or the other4 ,grease well a deep iron skillet with iron top1 the pot-roast utensil4 ,when the gravy begins to drip add a little water1 but not much4 ,the steam makes the meat tender and brings out all the flavors in the little pockets4 ,baste from time to time just to get the aroma of the simmering mess and sharpen your appetite4 ,take a little wire and jab it in the roast after about an hour and twenty minutes and you'll find out whether it is tender and juicy enough4 ,put the big pot on and get your water boiling fast4 ,add a good sized kitchen spoon of salt4 ,better salt the water to taste4 ,throw in a pound of ,italian made spaghetti 444 the ,farina spaghetti4 ,it requires a certain kind of wheat to make good macaroni4 ,boil for twenty minutes4 ,drain off water4 ,to the rich gravy you will find the roast swimming in add a small can of tomato paste1 stirring in slowly4 ,as this is poured over the spaghetti add grated ,roman cheese4 ,you will get it all properly dressed by using two forks1 lifting and dropping the strands4 ,serve piping hot with an automatic revolver at hand so that the man who cuts his can be disposed of promptly4 ,some twine the spaghetti about the fork4 ,others just lead a mass of it to the face and bite off what they want at that particular mastication4 ,a good salad and ,italian bread1 to be secured at any small dealer's where the boss sings ,santa ,lucia in a thin high voice as he slices the salami1 goes well with the roast4 ,this layout will last an old bachelor or a deserted husband two or three days4 ,it's grand when it's warmed up in a boiler4 ,,lxxii ,f4 ,x4 ,leyendecker ,,veau ,,saut ,,marengo ,during my ,paris days 7school days7 ,i became very fond of two dishes and they still remain my favorites3 ,no4 #a--,veau ,saut ,marengo--nothing epicurean about this1 but real tasty2 a ragout of veal which must be served in a brown pot4 ,it is flavored with tiny onions and mushrooms1 olives and a delicious sauce4 ,i have never found it quite so well prepared as in ,paris4 ,fry some small pieces of veal in oil1 add one chopped onion1 one head of crushed garlic and when it is well brown strain it1 add one glass of white wine and reduce4 ,moisten it with one quart of brown sauce4 ,add two pounds fresh tomatoes and some fine herbs4 ,cook slowly for an hour and a half4 ,put the meat in another pan1 add few small onions cooked in butter1 some small mushrooms already cooked4 ,dress and serve on toast fried in butter4 ,no4 #b--,vol au ,vent ,financire--a pastry form filled with mushrooms1 cubes of chicken1 something else1 and a good sauce4 ,this also seems not quite the same outside of ,paris4 ,,vol ,,au ,,vent ,,financi,,re ,put four ounces of butter in a saucepan1 add four ounces of cooked sweetbread cut in three-sixteenth inch squares1 small bits of the white of chicken1 some truffles1 olives1 mushrooms1 kidney and cock's combs4 ,moisten with one pint of ,madeira sauce1 let boil and despumate2 when the sauce is done strain it through a tamis1 fill your pastry crust and serve4 ,,editor',s ,,note3--,the recipes are ,french1 and properly prepared and served1 they will prove the real thing in ,keokuk as well as in the ,quartier ,latin4 ,,lxxiii ,eddie ,cantor ,,boiled ,,beef ,,and ,,horseradish ,,sauce ,i love boiled beef and horseradish sauce--,i love it better than any other dish in the world6 ,anybody knows how to boil beef4 ,and a good horseradish sauce is made in this fashion4 ,melt a good sized lump of the best butter--almost as big as an egg1 is good sized4 ,add to this1 first removing from the fire1 about two tablespoonsful of flour4 ,stir the flour and butter together until the mixture is absolutely smooth1 and then add cold milk--a trifle more than a half pint1 a shade less than a pint4 ,put over a slow fire in a sauce pan or1 for safety's sake1 a double-boiler4 ,cook slowly until the sauce is of the desired consistency1 and then add your horseradish4 ,if you like the sauce very hot add a lot of horseradish4 ,if you like it moderate1 a little horseradish4 ,the best way is to begin with a teaspoonful and keep adding and tasting until it's ,o4 ,k4 ,salt and pepper to taste1 of course4 ,and1 if you like it1 a dash of celery salt4 ,,lxxiv ,frazier ,hunt ,,stuffed ,,celery ,i like food4 ,i like almost any kind of food4 ,i've eaten all varieties--in great cities and in out of the way corners of the world4 ,and ,i've never found anything that ,i couldn't eat1 if ,i were hungry enough6 ,but best of all ,i think that ,i like stuffed celery4 ,it's easy to fix1 and it's slightly out of the ordinary1 and it's possible to consume a lot of it without being looked down upon by those who are dining with you4 ,because everybody eats a lot of stuffed celery4 ,to a half pound of ,roquefort cheese add a quarter of a pound of butter4 ,cream them together until they are as smooth as it is possible to make any mixture containing ,roquefort cheese4 ,then add a dessertspoonful--or a tablespoonful1 if you like--of ,worcestershire sauce4 ,a little salt1 and some paprika1 enough to slightly color the mixture4 ,and then-- ,take stalks of celery--very white and crisp and fresh4 ,and stuff the hollow side1 until it bulges1 with the ,roquefort mixture4 ,and serve with your dinner1 or after dinner1 or with the salad1 or all alone4 ,it doesn't matter when or where you place it on the menu1 for it's apt to be the dominant note6 ,,lxxv ,william ,slavins ,mc,nutt ,,orange ,,compote ,orange ,compote is my favorite dish4 ,after my fourth ,i begin to forget that ,i'm a human being4 ,after my sixth ,i can feel myself drifting into a blissfully comatose state--with only strength enough left to call for a seventh4 ,orange ,compote1 at its best1 may be obtained in any small ,turkish or ,armenian restaurant where the coffee is good and the dishes aren't too offensively clean4 ,when made at home it is never quite the same--,i don't know why4 ,this1 however1 is the best working substitute that ,i am able to concoct4 ,take as many oranges as your system is capable of absorbing1 and peel them1 removing all of the thin white inside skin1 and all of the film-like tissue that divides an orange into sections4 ,i forgot to mention that the orange should be large1 luscious1 juicy and free of seeds4 ,place the oranges in individual serving dishes and pour over them this sauce1 while hot3 ,for about six oranges you will need one middle-sized jar of orange marmalade and one small can of ,hawaiian pineapple4 ,put the marmalade1 the pineapple--cut into small cubes--and the pineapple juice into a double boiler and cook1 briskly1 until the liquid begins to thicken4 ,then pour it over the uncooked oranges and allow them--each in its individual dish--to stand in the ice box until dessert time4 ,just before serving1 sprinkle with a few pine nuts1 or salted almonds4 ,pine nuts are best4 ,,lxxvi ,stephen ,vincent ,benet ,,zitelli',s ,,macaroni ,,stew ,take one-half pound of real ,italian macaroni1 boil it in plenty of water1 slightly salted1 till soft1 say1 about twenty minutes2 take one quart of tomatoes1 one-half pint of water and two ounces of fat bacon cut into small pieces4 ,now one onion and a small bunch of parsley2 boil all these together 7apart from the macaroni7 for half an hour1 then pass the mixture through a colander2 add one tablespoonful of butter and season with salt and pepper to taste4 ,put it on the fire again and let it boil for five minutes4 ,let the macaroni and the sauce both be very hot4 ,in a tureen place a layer of the macaroni covered with grated cheese2 then cover with a ladleful of the sauce and repeat the layers until the entire amount is served4 ,it should be dished in deep soup plates for individual servings4 ,,lxxvii ,james ,r4 ,quirk ,,tomato ,,wiggle ,to one pound of diced ,american cheese1 add one can of ,campbell's ,tomato ,soup4 ,heat over a slow fire until a thick1 smooth mass has been obtained4 ,and then-- ,add one beaten egg1 and follow it quickly with a cup of cream or very rich milk4 ,stir in a dessertspoonful of ,worcestershire ,sauce1 and enough salt to give the proper kick4 ,serve on soda crackers that have been heated--large soda crackers4 ,the name8 ,that's just to make it difficult4 ,,lxxviii ,charles ,w4 ,eliot ,a ,,favorite ,,menu ,i can hardly say that ,i have a 8favorite dish40 ,but a favorite menu for luncheon or dinner is clam soup1 corned beef hash1 and baked ,indian pudding4 ,note4--,if you want to try ,dr4 ,eliot's menu why not use ,rex ,beach's clam specialty8 ,then for the corned beef hash get plenty of fine lean corned beef and cut it into one-eighth inch bits4 ,chop one small onion into very fine particles4 ,take cold boiled potatoes 7fairly firm7 and cut or chop4 ,prepare some drawn butter and add a few drops of ,worcestershire sauce1 salt and pepper4 ,now mix the meat1 potatoes1 onion and drawn butter4 ,mold and pat into small1 flat1 elliptical loaves 7individual servings7 and fry in a hot1 lightly buttered pan4 ,turn frequently until well browned on both sides4 ,serve sprinkled with minced parsley4 ,top off with this baked ,indian pudding3 ,you must have #a quart of milk1 #c eggs1 cup of the finest seeded raisins1 #a teaspoonful of salt1 #b heaping tablespoonsful of corn meal1 #d heaping tablespoonsful of sugar1 #a heaping tablespoonful of butter4 ,boil the milk in a double boiler and sprinkle in the corn meal1 stirring all the time4 ,cook twelve minutes4 ,beat the eggs1 adding the salt1 sugar and a half teaspoonful of ground ginger4 ,add this mixture with the butter to milk and meal1 then add the raisins and stir until perfectly mixed4 ,remove from the double boiler and bake for one hour4 ,you will agree with ,dr4 ,eliot4 ,,lxxix ,h4 ,s4 ,cumming 7,surgeon ,general1 ,u4,s4,p4,h4,s47 ,,virginia ,,egg ,,bread ,i am particularly fond of this dish--it is1 ,i think1 my favorite1 and ,i pass along the recipe with the hope that others will find it as satisfying and delicious as do those who already list it among their favorites4 #a cup water ground corn meal 7white7 #b cups boiling water #a cup sweet milk #c or #d eggs #a teaspoonful salt #b tablespoonsful butter #b teaspoonsful sugar ,stir boiling water into the sifted meal2 add sweet milk2 when cool break eggs into the mixture and beat thoroughly2 add salt1 sugar and butter melted4 ,bake in well buttered baking dish in hot oven4 ,,lxxx ,joseph ,santley ,,cocoa ,,cream ,,cake ,i will admit that it sounds a good deal like 8pink sponge cake0 to announce a preference for anything so epicureanly flippant as cocoa cream cake4 ,but it is the one dish that ,i prefer above any other1 and in justice to truth and accuracy1 ,i repeat--my favorite is cocoa cream cake6 ,and my own dear mother will have to stand the responsibility for whatever shame comes to me by openly declaring it4 ,you see1 she makes it4 ,and it was from her ,i learned the secret of its concoction4 ,here is the recipe3 ,four eggs1 one cup of sugar1 one cup of cocoa1 a teaspoonful of vanilla1 and a teaspoonful of baking powder4 ,cream yolks of eggs and sugar well2 add the vanilla4 ,sift the cocoa and baking powder well1 and add to the eggs and sugar4 ,last of all stir in the whites of the eggs1 beaten4 ,bake in two layers1 for about ten minutes4 ,when cold whip a pint of thick cream with a teaspoonful of vanilla and sugar to taste--placing half between the layers and half on top4 ,oh1 boy6 ,,lxxxi ,a4 ,hamilton ,gibbs ,,squab ,,en ,,casserole ,in a casserole put generous layer of sliced onion saut1 two sliced tomatoes saut1 two cups of mushrooms1 two cups of potato balls1 and a little fresh parsley also saut4 7,all the vegetables should be fried in butter74 ,on top place1 breast up1 a squab or a one-pound chicken--one for each person4 ,on each breast place a slice of crisp fried bacon4 ,over all pour some rich well-seasoned brown sauce1 filling the casserole up with the chicken breasts--three-quarters full--preferably with a cup of sherry added last1 if your cellar will still produce it6 ,place the casserole in a hot oven1 uncovered4 ,when the breasts are brown1 cool oven to a moderate heat1 cover the casserole and cook for two hours4 ,then remove the casserole and serve from dish4 ,the result is an epicurean masterpiece4 ,,lxxxii ,richard ,barthelmess ,,spiced ,,grapes ,this dish is always reminiscent1 to me1 of low ,new ,england farmhouses1 with green blinds4 ,you know the kind--set far back from the road1 among tall trees1 with hollyhocks1 and rose geraniums and old fashioned pinks in the garden4 ,when ,i see such a house--and ,i can1 sometimes1 by closing my eyes--,i can always smell the pungent scent of spiced grapes1 cooking away on an immaculate kitchen range4 ,this is the rule for making spiced grapes4 ,a rule that most ,new ,england families seem to follow4 ,to seven pounds of grapes there should be added these materials--three pounds of granulated sugar1 one cup of vinegar1 two tablespoonsful of ground cinnamon1 and one tablespoonful of ground cloves4 ,weigh the grapes1 wash and pulp them4 ,cook the pulp until the seeds are loosened--then press the mass through a sieve4 ,cook the skins just as long as you cook the pulps4 ,put them on the same stove1 but in separate kettles4 ,add the strained pulps to the skins1 then vinegar1 sugar1 and spices4 ,and cook until the mixture thickens4 ,this1 when served with cold meat1 changes a commonplace supper of left-overs into a feast4 ,,lxxxiii ,don ,juan y ,gayangos 7,ambassador to the ,united ,states1 from ,spain7 ,,egg ,,plant ,,au ,,gratin ,peel the egg plant4 ,whiten it in salty water1 and dry4 ,fry1 in butter1 with salt sprinkled on each piece4 ,place in a dish with grated cheese1 tomato sauce1 and mushrooms1 which have been cut into small pieces and put thickly between the layers of egg plant4 ,bake1 until well cooked1 in a moderate oven4 ,,lxxxiv ,samuel ,g4 ,blythe ,,tripe ,,la ,,mode ,,de ,,caen ,,la ,,roy ,,carruthers ,only an artist should attempt to make ,tripe la ,mode de ,caen because only an artist can make it4 ,it requires the soul of a poet1 the spirit of a painter1 and the exaltation of a violin virtuoso in the maker as a prerequisite for its concoction4 ,of course1 it may be eaten by the commonalty1 but it is too good for them4 ,it really is a dish for the intelligentsia4 ,there are not more than a dozen people in the ,united ,states who have the temperament and the touch required4 ,one of these is ,roy ,carruthers4 ,and herewith1 as my favorite recipe1 ,i set down the complicated but necessary1 procedure for producing this work of art3 ,take four pounds of fresh honeycomb tripe and one pound of fresh manyplies tripe 7the thickest part7 and wash thoroughly in many changes of fresh water4 ,drain well1 and scrape to have all absolutely clean4 ,take two calf's feet and carefully bone each foot and cut into pieces two inches square4 ,have a large earthen pot1 scrupulously clean1 and line sides and bottom of this pot with very thin slices of larding pork4 ,place tripe and cut up feet in pot4 ,add two small red carrots1 two white onions with two cloves stuck in each1 and half of a sound1 seeded pepper4 ,make a bouquet of two leeks1 two branches of celery1 three branches of parsley1 and a sprig of thyme1 marjoram1 a blade of mace and a bay leaf--only one4 ,put this bouquet in the pot and pour in a half pint of white wine1 a pint of cider and a quart of consomme or white broth4 ,season with a full teaspoon of salt and half a spoon of black pepper4 ,now make a stiff dough with a pound of white flour and two gills of water1 roll out on a table until you have enough to cover the pot1 and cover closely1 making sure there can be no evaporation4 ,place pot in a very slow oven and cook for fifteen hours4 ,then lift up the cover1 skim off the fat1 and remove the bouquet of herbs and the vegetables4 ,chop together six shallots1 or scallions if shallots are not procurable1 the red part of a carrot1 a bean of sound garlic1 two ounces of raw ham and an ounce of raw lean pork4 ,place this hash in a saucepan with a tablespoon of melted butter1 cook gently on the fire for five minutes1 stirring lightly1 and then pour in half a gill of cognac and let it reduce briskly until it is nearly dry4 ,put the contents of the pot on the saucepan1 add a gill of pure tomato juice1 mix lightly with a wooden spoon1 and cook slowly for forty-five minutes4 ,then dress the tripe on a deep hot dish1 sprinkle a little freshly chopped parsley over and send to table very hot with twelve slices of toasted ,french bread4 ,that is real ,tripe la mode de ,caen4 ,all others are imitations4 ,,lxxxv ,charles ,h4 ,taylor ,,clam ,,chowder ,try out salt pork4 ,take out the scraps4 ,cut up onions and fry them in the pork fat until they are a golden brown4 ,open clams and save all the clam water4 7,most chefs steam the clams first because they are so much easier to handle1 but if you want the real flavor you want to shell the clams1 wash the meat over carefully and let the clam water settle and dip it out instead of pouring it into your kettle so as to leave out the sand47 ,add to the onions enough hot water to cover them1 put in clam water and the bellies of the clams4 ,cook until the bellies of the clams have practically disappeared 7about two hours74 ,then add whatever more hot water is necessary1 add the rest of your clam meat1 after having first cut off the black end of the head1 and run the meat through the coarsest cutting disk of your meat grinder4 ,cook until clams are very nearly done and then add your sliced white potato4 ,cook again until the potatoes are done4 ,then add whatever milk you put in and let it come to a boil4 ,put into the chowder what we call ,boston cracker4 ,they are shaped like a water cracker only they are soft4 ,split them in halves4 ,these will soften up immediately and you can then serve your chowder4 ,do not use any flour for thickening4 ,if the chowder is prepared and the bellies of the clams cooked as above1 this will make the broth thicken up4 ,,lxxxvi ,cyrus ,h4 ,k4 ,curtis ,,baked ,,beans 7,my ,favorite ,dish7 ,to prepare ,mr4 ,curtis' favorite food is no difficult task and any number of methods original and otherwise may be followed4 ,for the best results have a large covered bean pot and the rest is easy4 ,select fine white or navy beans4 ,wash them thoroughly and let them soak in clear water for several hours--most folks soak them all night4 ,place the beans in the pot with several pieces of salt pork 7with fat71 cover with water slightly salted4 ,put the lid on the pot and bake in a moderate oven until done4 ,that's plain baked beans4 ,chili sauce or tomato catsup or chopped tomatoes may be added to taste4 ,look at the beans occasionally and add water if they seem too dry or in danger of burning4 ,another method which produces wonderful results is to omit the pork and tomato preparations and add generous lumps of butter and brown sugar--better still1 add genuine sorghum molasses4 ,when you do it this way be extra careful to see that just enough water is added in small quantities to prevent burning4 ,always remove from the oven while the beans are still whole4 ,if baked too long they will break up4 ,the time necessary for baking will vary according to the heat of the oven and the length of time the beans were soaked4 ,,lxxxvii ,frederick ,arnold ,kummer ,,spaghetti ,,diabolique ,brown one and a half pounds top plate of beef in half a cup of boiling olive oil for one hour1 turning frequently4 ,mince the shells of four sweet peppers1 one bunch of celery1 one bunch of parsley1 three large onions1 two sections of clove garlic1 add a salt-spoonful of ground thyme1 a teaspoonful of salt1 one of black pepper and red pepper to taste4 ,add one quart of tomatoes1 pour over the beef1 cook for an hour1 add a pint of water and cook slowly for two hours more4 ,to make the spaghetti3 ,measure a quart of flour1 break in yolks of three eggs1 add three half eggshells full of ice water1 work to the proper consistency1 roll and cut into thin strips4 ,when dry cook in boiling salted water for twenty minutes4 ,place spaghetti in the center of a dish1 pour the sauce and shredded meat around it1 and serve4 ,,editor',s ,,note3--,from the several 8favorite dishes0 of spaghetti mentioned in this volume it would seem that there is a decided male preference for this particular article of diet4 ,mr4 ,kummer goes the limit and tells how to make the spaghetti1 itself6 ,,lxxxviii ,albert ,d4 ,lasker ,,chicken ,,paprika ,say a five pound chicken--do it this way and see how you like it4 ,slice four small onions4 ,put one-sixth pound of butter into pan1 add onions and let cook over fire until soft and a light brown in color4 ,add two teaspoonsful of paprika and put in the chicken piece by piece1 fitting into kettle2 add #a tablespoonsful of salt1 cover tightly and cook until soft 7two hours or more74 ,remove the chicken1 and into the gravy add #a tablespoonsful of canned tomatoes2 shake in a tablespoonful of flour and stir well2 add pint of sour cream and stir well over the fire4 ,strain over the chicken2 heat again and serve4 ,,lxxxix ,henry van ,dyke ,,fish ,,chowder ,i will say that ,i like to cook 7and if ,i have good luck1 to eat7 a dish for which the following is the recipe3 ,first catch your fish with hook and line1--salmon1 trout or bass1 cod1 haddock or blue-fish4 ,then obtain a good sized kettle and put into it1 first a layer of sliced potatoes1 then a fine sprinkling of fine sliced onion1 then a layer of fat pork cut into small cubes1 then a layer of fish1 skinned and sliced1 then a layer of crackers or thin pilot biscuit4 ,sprinkle salt and pepper on each layer according to taste4 ,repeat the layers from three to five times according to the size of your kettle4 ,fill the pot moderately full with water and put it on the fire to cook slowly4 ,if the water gets low replenish it4 ,you can tell when the dish is done by testing the potatoes or the fish with a fork4 ,as a rule it should take about an hour to cook4 ,just before the end put in two or three cupfuls of milk4 ,if your taste is slightly vitiated by contact with the world you may add a double spoonful of some spicy sauce4 ,but for my part ,i like a chowder best au naturel4 ,,xc ,macklyn ,arbuckle ,,southern ,,gumbo ,,la 8,,county ,,chairman0 ,a year-old fowl4 ,joint it as you would for frying4 ,soup kettle ready on the back of the stove with cold water4 ,then1 the frying pan-- ,about one-half dozen thin slices of the best bacon4 ,reserve this for the kettle later4 ,bacon fat in the frying pan--fry the chicken very brown4 ,as soon as each piece of chicken is brown place it in the kettle--then put the kettle over the fire4 ,let it boil4 ,add six small onions or three large ones4 ,sliced and fried in the bacon grease4 ,onions fried golden brown4 ,then to the onions add a can of tomatoes or the equivalent of sliced tomatoes4 ,keep stirring from the bottom to prevent burning4 ,all must cook until it has thickened4 ,while cooking add chili peppers cut fine1 green peppers the same1 also okra4 ,add one or two large bay leaves and season to taste with salt and pepper4 ,onions1 tomatoes and peppers should be added to the chicken in the kettle when they have cooked sufficiently4 ,if fresh okra is not available use the best canned kind4 ,about ten minutes before the ,gumbo is ready add-- ,one can of ,golden ,bantam ,corn4 ,to serve with the ,gumbo have a dish of perfectly cooked rice4 ,you may use the same general formula for ,crab or ,oyster ,gumbo4 ,a ,combination ,salad is about the only thing worth serving with ,gumbo4 ,although you might wash it down with a bottle of ,,pre-,,war ,,imported ,,claret--,,help6666 ,,xci ,john ,taintor ,foote ,,morels ,,saut ,there is a dish--a gastronomical ecstasy--the faintest conception of which is magnificently beyond the pen4 ,the fork is the one utensil that can convey to the uninitiated the unique1 the utterly sublime flavor of ,morels saut4 ,a ,morel is--in the vernacular of the countryside--a sponge mushroom4 ,it is to be found in ancient1 unplowed orchards during the pastel phase of spring when apple trees blossom and bees zoom and bumble and hum in a languid shower of pink and white petals4 ,close to a girthy apple tree1 scabrous with age1 pock-marked by the bills of countless woodpeckers1 the ,morels1 now and then--alas1 it is only now and then--poke up through the cold1 damp1 chocolate-colored earth and flourish shyly for a fortnight or so4 ,a full day's tramping through orchard after orchard may win perhaps two dozen of these tiny sponges that have absorbed the very essence of spring4 ,they are almost the exact color of the matted1 winter-killed grass in which they nestle to defy all but the most careful searching4 ,a full day's work for each two dozen1 but never was a day's wage more ample1 more exquisitely satisfying4 ,take the hard-won double dozen home4 ,give them in reverent silence to the cook4 ,she knows--if1 by the grace of ,god1 she was with you so long ago as the previous spring--just what to do4 ,she will plop the ,morels into well salted water1 there to remain the night through4 ,in the morning she will place them in a colander to drain for half an hour4 ,she will then transfer them to a frying pan of hot butter1 where they will sputter and sizzle for twenty minutes4 ,during that twenty minutes there will waft into the living room1 where you are making a pitiful pretense of reading the morning paper1 an odor straight from the kitchens of heaven4 ,you throw down the newspaper and burst with glaring eyes into the dining room4 ,you seat yourself at the table and fiddle wildly with knife and fork and spoon4444 ,years later the waitress appears with a dish and then--,i faint--,i swoon--,i cannot go on6 ,,xcii ,maurice ,francis ,egan ,a ,,diplomatist',s ,,receipt ,,for ,,welsh ,,rabbit ,i have no hesitation in saying that my recipe for ,welsh ,rabbit is the best yet invented4 ,it has an international reputation4 ,it has been eaten with gusto by ,russians1 ,turks and some ,englishmen who1 strange to say1 are distinguished gourmets4 ,there have been ,frenchmen who were too reserved1 perhaps1 in their praise of it1 but then it must be remembered that ,welsh rabbit is not sympathetic with the ,gallic temperament4 ,the ,french prefer timbales de fromage4 ,put a large chafing dish over the hot water pan in which the water must be boiling4 ,never let the temperature of the heat change for a moment2 therefore a big alcohol lamp is preferable4 ,grate ordinary cheese or cut it into the shape of dice4 ,drop in a lump of butter of the size of an ,english walnut4 ,pour into the pan a pint of near beer or near ,budweiser4 ,slightly heat it4 ,in the old days musty ale was everything4 ,to-day the symbol of beer is almost sufficient4 ,drop in a half teaspoonful of strong red pepper and then a tablespoonful of paprika1--paprika being merely a flavor and not a condiment4 ,keep the beer hot2 then drop two tablespoons of ,worcestershire sauce1 a tablespoon of catsup and a half teaspoon of mustard4 ,when this mixture boils1 put in the cheese and stir in one direction until the mixture assumes the consistency of cream4 ,use the thick plates sold in the department stores especially for ,welsh ,rabbit4 ,have them heated so that the cheese will sizzle when it touches them4 ,have ready a sufficient number of pieces of toasted bread1 the crust carefully cut off4 ,when the cheese is sufficiently plastic1 dip a round of toast into it1 let it remain for a second1 transfer it to the hot plate and at once ladle the mixture in the pan over the toast with neatness and dispatch and you will have an unprecedented success1 if no conversation is permitted until the rabbit is eaten4 ,the sound of a human voice lowers its temperature4 ,coffee or tea must never be partaken of until the morsels are disposed of4 ,during the eating process1 ,budweiser is a substitute for the real thing--which was musty ale or the ,dog's ,head variety4 ,,xciii ,livingston ,farrand ,,sausage ,,and ,,griddle ,,cakes ,i think ,i would say that my favorite dish is sausage and griddle cakes for breakfast on a cold winter morning4 ,i would call attention to the fact that the sausages should be in cake form and not in skins and that the griddle cakes should be of wheat flour4 ,i am sure there are millions of ,americans who agree with me4 ,,editor',s ,,note3--,here is the best of a dozen tried recipes for the cakes4 ,to one cup of ,hecker's1 or any excellent self-raising flour 7not pancake67 add a full half cup of milk and a beaten egg mixed together4 ,a little cream will help at this point1 but it isn't absolutely necessary4 ,melt1 now1 a lump of butter the size of a good big walnut and stir it into the mixture4 ,beat for a moment and if the consistency does not seem just right add a shade more of milk or flour4 ,the mixture or batter should be about as thick as molasses in the winter time4 ,for the very perfection in results bake the cakes on a soapstone griddle and serve with the best maple syrup obtainable4 ,this recipe can be safely doubled any number of times and then some6 ,as above it serves two unless more are desired1 in which case it is easy to duplicate in no time4 ,,xciv ,f4 ,ziegfeld1 ,jr4 ,,little ,,chicken ,,tarts ,here is a dish that ,i am very fond of and it is really very easy to prepare4 ,the tart molds may be purchased already made1 which simplifies things somewhat if you do not want to bother with the dough1 but in case you cannot get them here is the whole process and ,i can vouch for the results4 #b cups of chopped chicken 7cooked7 or one large can ,chicken la ,king cup evaporated milk #b eggs #a onion #b cups sifted flour cup shortening cup water #a teaspoonful salt ,pepper ,parsley ,ice water ,mix salt and flour--cut in the chilled shortening with two knives until the mixture is as fine as meal4 ,with a broad-bladed knife stir in ice water slowly until dough clings around knife in a ball1 leaving sides of bowl perfectly clean4 ,toss dough on floured bread board4 ,flour the rolling pin and roll it out very thin4 ,keep the pin well floured4 ,rub the outside of patty pans or jelly molds with a little shortening and lay dough over these smoothly1 bringing it well over the edge4 ,bake upside down for about ten minutes in a hot oven4 ,if ,chicken la ,king is used for a filling it will not require any special preparation1 but if you really want to cook1 and you use the cold chicken1 proceed as follows3 ,cut the chicken in small pieces1 but do not mince4 ,mince onion and cook until slightly brown in a little butter4 ,stir in a tablespoonful of flour1 add milk and water4 ,when smooth add chicken and season to taste4 ,when bubbling take from the fire and stir in the slightly beaten eggs4 ,let cool1 then fill the pastry shells4 ,the remainder of the pastry dough should have been kept in the ice box4 ,get it out4 ,roll it thin as before4 ,cut in round pieces to cover the tops of the tarts4 ,wet the edges of the tarts with cold water2 press on the covers1 bringing the edges well down as they shrink a bit in baking4 ,slit the tops before putting on4 ,press the edges with tines of fork4 ,garnish with parsley4 ,,xcv ,harold ,lloyd ,,lemon ,,layer ,,cake ,this1 when properly gummy1 is as good for a comedian to throw as a custard pie4 ,only it's too good for that sort of treatment--which sounds rather like an ,irish bull6 ,the layer cake doesn't interest me especially4 ,after all1 it's only an excuse for the frosting4 ,any sort of layer cake recipe will answer--and1 according to the best cook ,i know1 my grandmother--there are a hundred such recipes4 ,it's the filling that ,i find important4 ,here is the rule1 and it sounds too simple to be true6 ,take one beaten egg1 one cup of sugar1 the juice and grated rind of one lemon4 ,mix them all together1 hit or miss1 and place them in a double boiler over a hot fire4 ,cook until the mixture begins to get very thick1 stirring constantly4 ,then take from the stove and beat until the whole assumes a creamy texture4 ,spread between the layers of any cake4 ,this recipe makes enough filling for two thin layers1 or one thick one--which ,i prefer4 ,it can be doubled1 tripled1 and so on--ad infinitum--depending entirely upon the number of layers in the cake4 ,,editor',s ,,note3--,this is a good1 and unusual1 recipe for layer cake4 ,to two eggs1 well beaten1 add gradually one cup of granulated sugar4 ,to one cup of unsifted flour add one teaspoonful cream of tartar and one half teaspoonful of soda4 ,sift4 ,then add one half cup of boiling milk with one teaspoonful of melted butter in it1 and one teaspoonful of vanilla4 ,the mixture will be almost like batter1 and should be baked in two layers4 ,,xcvi ,luther ,burbank ,,turkey ,,la ,,burbank 8,the best ever40,a ,for an ordinary ten-pound turkey steam #b hours or until the muscles of the leg can be readily pierced with a dining fork4 ,take steamer from the fire and carefully remove the turkey to the roasting pan4 ,meantime1 prepare the dressing as follows3 ,one loaf of bread1 ordinary baker's size1 or same amount of other bread1 slice and toast slowly but thoroughly to a light golden color2 while hot1 spread butter on each slice just as a hungry boy would like it4 ,place in a deep dish4 ,the cooked giblets1 which1 with the juice of one lemon and three whole large onions1 should be ground all together in a meat grinder with #a teaspoon salt teaspoon cayenne pepper #a teaspoon powdered sage #b teaspoon summer savory #b tablespoons sugar ,these should be well sifted and then added to the ground vegetables and giblets1 and with the meat juice saved from steaming1 thoroughly mixed with the bread and all cut and mashed to about the consistency of thick mush4 ,after filling1 the turkey should be placed in an oven not too hot1 and slowly roasted an hour or more4 ,prepared as above1 little or no basting will be necessary1 but a few thin slices of bacon laid over the fowl will add flavor4 ,add no oysters1 eggs1 chestnuts or other abominations4 ,,footnotes3 ,a ,mr4 ,burbank says so himself4 ,if he said he could make turkey look and taste like brook trout1 he probably could4 ,,xcvii ,raymond ,mc,kee ,,to ,,cook ,,rabbits ,i do not profess to be a cook of the first rank1 or even the fourth or ninth2 but when it comes to cooking rabbits ,i'll put on the kitchen apron with any cook1 amateur or professional1 in the country--7managers1 please note674 ,and ,i'll abide by the decision of any judge of rabbit flesh4 ,out in ,california1 where ,i live most of the time on my mountain yacht1 you can get a lot of rabbits by shooting them--if you are good4 ,but it's easier to buy them1 and they taste the same4 ,to cook a rabbit right do it this way3 ,first--get the rabbit1 clean and cut into six pieces4 ,soak the pieces in salt water for several hours--,i usually soak 'em all night and right up to the time for cooking4 ,this whitens and improves the meat4 ,when you are ready to cook1 dry the pieces2 roll them in a beaten egg and then in cracker crumbs4 ,put the pieces into a very hot pan with plenty of butter and fry it to a golden brown4 ,when the color is right put water into the pan so that the rabbit is about half covered4 ,cover the pan with a tight lid and steam slowly until the water is all gone4 ,then serve4 ,now1 if you can substitute an ordinary claret for the salt water mentioned first1 and if you have more claret in which to steam the fried rabbit you may know the perfect dish6 ,,xcviii ,will ,deming ,i can vouch for all of these3 ,,virginia ,,ham ,cover an eight-pound ham with cold water4 ,add a pint of cider vinegar2 one-half pound of brown sugar2 six sticks of cinnamon and a heaping tablespoonful of cloves4 ,let this boil for four hours4 ,push back on the stove and let it stay all night4 ,in the morning skin it and put it in a hot oven for half an hour4 ,,lemon ,,pie ,the filling3 ,in a cup full of sugar mix thoroughly a heaping tablespoonful and one-half of flour4 ,grate the skin of one lemon1 and add the juice4 ,then add the yolks of two eggs and a cup of water1 also a pinch of salt4 ,stir this thoroughly1 all together4 ,put into a double boiler and let it cook until it is thick and smooth4 ,then pour it into the cooked pie crust4 ,add a teaspoonful of water to the whites of the eggs1 and a pinch of salt4 ,then beat until stiff4 ,cover your pie with this mixture and then sprinkle granulated sugar on top of the meringue4 ,don't mix the sugar and the meringue4 ,put under the broiler to brown4 ,the crust3 ,mix two good sized tablespoonfuls of lard with one and a half cups of flour4 ,mix this with your fingers thoroughly1 until it feels like corn meal1 although much larger4 ,add ice water until the mixture holds together2 then roll on a floured board4 ,in baking the crust for a lemon pie1 either puncture the crust all over with a fork or bake it on the outside of your pie tin4 ,this will keep the crust from creeping4 ,a ,,dressing 7,for stuffed tomatoes1 cold meat or potato salad47 ,melt a large tablespoonful of butter4 ,add a saucer of vinegar to the yolks of two eggs4 ,then add a teaspoonful of dry mustard and a teaspoonful of sugar4 ,stir the mixture--sugar and eggs--into the vinegar2 then add it to the butter which you have on the stove1 melting4 ,keep stirring this until it gets thick1 and remember that it will be much thicker when it is cold4 ,in case you wish to use this for potato salad1 don't make it very thick4 ,,xcix ,charles ,w4 ,chessar 78,beefsteak ,charlie07 ,,tips ,,on ,,steak 8,why can't we have steaks like this one when we dine at home80 ,thousands of people have asked me that question during the eight years that have given a real significance to the sobriquet1 8,beefsteak ,charlie40 ,and my honest answer to that question has always been3 8,you can't--unless your butcher is willing to hang your beef for four or five weeks--and then you probably would not want to buy it because of its appearance40 ,many people ask me how to cook a steak4 ,there is really no secret about the way it should be done--but most home cooks put the steak into a cold broiler and light the fire4 ,that is fatal6 ,and it is just as fatal if the fire has only been burning a few minutes4 ,the broiler should burn full tilt for some time--until it is blazing hot4 ,then introduce your steak and let the intense heat of the broiler seal it instantly4 ,if there is a secret1 that's it6 ,but keep this in mind3 the most careful broiling will not help if the beef is too fresh4 ,fresh beef simply will not do if you want the real thing4 ,buy the choicest cuts of sirloin or porterhouse from beef that has been hung at least four weeks2 broil in the way ,i have described and your dinner guests will register many polite hints for another invitation4 ,i might add that if the beef is right you will not have to worry about a sauce4 ,butter1 salt1 and pepper will properly dress the finest steak in the world4 ,c ,arthur ,t4 ,vance ,,salade ,,la ,,turc ,i don't profess to shine much as a cook4 ,i would rather have somebody do it for me1 but there are one or two things that ,i sometimes like to fix on my own hook4 ,years ago there was some sort of a ,centennial ,exposition out in ,nashville1 ,tenn4 ,i don't remember what they had to celebrate1 but at any rate ,i had to take it in4 ,i didn't know a soul and good old ,al ,williams1 the snake man--who died last year--gave me a letter of introduction to the ,turk who ran the ,hoochy-,koochy show on the midway4 ,it is the only time ,i ever used a letter of introduction with efficiency and delectation4 ,this ,turk--who1 incidentally1 was one of the finest looking chaps ,i ever saw1 and a man of education--welcomed me with open arms4 ,first of all ,i had to see the show1 and ,i was so enthusiastic about the gyrations of the sumptuous beauties that he did me the great honor of asking me to dine with him1 en famille4 ,it was a great experience4 ,all the ,hoochy-koochy dancers were there1 in their stage costumes1 with ma and pa and mother-in-law1 and mother's great uncle and a rabble of other folks1 large and small4 ,we had a lot of funny things to eat1 but there was one dish that really appealed to me4 ,they called it 8,salada0 and ,i ate of it in such copious portions that my friend1 the ,turk1 insisted on showing me how it was made4 ,i have made it many times since for my own pleasure1 at least--and most folk who try it once will try it again4 ,it is a salad of ripe tomatoes1 cucumbers and onions4 ,the main point is that you must not slice them up but--after you peel your onions1 cucumbers and tomatoes--put them whole into a chopping bowl1 and chop them into chunks with a chopping knife4 ,the chunks should be about as large as the end of your thumb4 ,after the chopping operation1 put the whole business on the ice until it gets good and cold4 ,then drain off the juice4 ,add a sharp ,french dressing1 get a big spoon and a plate and go to it4 ,if it doesn't taste good1 ,i'll eat it myself4 ,,pandora ,,french ,,dressing ,i have discovered that the secret of ,french dressing1 to my way of thinking1 is to use plenty of salt4 ,when ,i make it at home--say for five or six people--,i take an ordinary salt dish or saucer and cover the bottom with a lot of salt4 ,add black pepper and some of that ,chili powder that comes from a place down in ,texas4 ,this ,chili powder has a better flavor than paprika1 and has a sort of onion taste to it1 but don't use too much of it4 ,then ,i cover this with a good quantity of olive oil and beat it up with a fork until it gets stiff4 ,it is a good idea to have the olive oil cold4 ,then add your vinegar--good1 old-fashioned cider vinegar4 ,there is a lot of it around nowadays because1 while it is easy to turn sweet cider into hard1 it is a good deal easier to turn hard cider into vinegar4 ,you add the vinegar to suit your taste--and this depends a good deal on the kind of salad you are going to have4 ,for asparagus ,i like the dressing a little tart4 ,for lettuce1 not so tart4 ,but this is a matter you can easily adjust to your own satisfaction4 ,,welsh ,,rabbit ,,la ,,morgan ,,robertson ,i wonder how many folk who read these pages remember ,morgan ,robertson4 ,poor old ,morgan is dead and gone1 now1 but in his day he wrote some of the best sea stories ever put into ,english4 ,he used to keep bachelor hall in a funny little studio down on #beth ,street1 off ,sixth ,avenue1 ,new ,york--and when his friends came to call his special delight was a ,welsh ,rabbit4 ,he told me how to make it1 and ,i am trying to pass the recipe on4 ,the beauty of ,robertson's rabbit was that it never got stringy4 ,first you put a good-sized lump of butter into a chafing dish and let it sizzle4 ,add some ,coleman's mustard and paprika and stir it round a bit4 ,for six people ,i would use two pounds of cheese4 ,real old ,new ,york ,state full cream cheese--none of this odoriferous imported stuff4 ,the kind of cheese they used to make down on the farm4 ,cut it up in chunks and put it in the pan with a little beer 7near beer will do71 or you could use milk4 ,keep adding a little more beer as the cheese commences to melt and put in a little ,worcestershire sauce1 if you like it4 ,when it is well melted take a heaping tablespoonful of corn starch1 mix it with a little water1 and mix it with the mess4 ,meanwhile keep stirring it4 ,let it bubble and when it comes to the consistency of pancake batter 7meanwhile keep stirring it--you can't stir it too much67 it is ready to serve4 ,and please serve it on toasted bread4 ,if there is anything makes me tired1 it is to have ,welsh ,rabbit served on crackers--it isn't the same thing4 ,don't be afraid the rabbit will get stringy1 because it won't4 ,some folks put the corn starch in dry1 instead of mixing it with water4 ,either way is right4 ,season it to suit yourself4 ,but for the love of ,mike don't beat an egg up in it4 ,that's another kind of fish entirely4 ,,ci ,baron de ,cartier 7,ambassador to the ,united ,states from ,belgium7 ,,waterzoie ,,de ,,volaille ,without doubt the most popular national dish of ,belgium is ,waterzoie de ,volaille--a most delectable and satisfying soup of chicken4 ,in ,brussels the dish reaches perfection under the magic of the chef of the famous restaurant the 8,filet de ,sole10 known to amateurs of good cooking in almost every country of ,europe4 ,i am going to tell you how they do it at the 8,filet de ,sole40 ,first of course you will secure a fine young fowl--chicken--and1 after it has been perfectly cleaned and dressed1 you will rub it well with a piece of lemon4 ,now cut it up as you would for frying4 ,next prepare the casserole or vessel in which the soup will be made by generously buttering the sides and bottom4 ,over the bottom of the vessel place a bed of fine julienne composed of one third of fine white celery 7remove all fibers or 8strings07 one-third of the white part of leek and one-third of white onion4 ,to this add a bouquet composed of a half leaf of laurel1 a soupon of thyme enclosed in a few roots of parsley1 the roots having been well scraped and washed4 ,upon this bed place the pieces of chicken and over the whole pour a little more than a quart of dry white wine and veal broth--one third broth and two thirds wine4 ,water may be used instead of the broth but the latter is preferable4 ,season with kitchen salt1 freshly ground white pepper and a pinch of clove4 ,bring the mixture to the boiling point and allow it to simmer and steam under a tight cover for at least thirty-five minutes4 ,take out the bouquet and pass the roots through a metal strainer4 ,the extract is to be added to the soup4 ,now add a large pinch of bread crumbs4 ,at this point you will turn the soup into a large tureen and quickly add the rapidly beaten yolks of four eggs1 two wine glasses of extra thick cream and a few thimblefuls of fine butter4 ,complete the liaison by adding the pieces of chicken and1 with a final sprinkle of chopped parsley1 the ,waterzoie is ready for the table and for your delectation4 ,,cii ,dean ,cornwell ,,spaghetti-,,my-,,style ,after thinking over all of the dishes that ,i like--searching for the favorite--,i come right back to the old standby1 ,spaghetti1 and am forced to admit that it is my favorite4 ,you know how to cook the spaghetti itself1 ,i'm sure1 so ,i will just tell you how to make the sauce that ,i concocted some years ago and you'll like it4 ,get a big iron kettle and put into it a lot of fine beef cut into small squares1 some chopped bacon1 dried mushrooms 7the kind you get at any little ,italian store7 a can of tomatoes and some sliced onions4 ,the dried mushrooms should be soaked for an hour or two before cooking4 ,cover the materials with plenty of water and season with salt1 brown sugar1 and ,mexican chili powder4 ,cook slowly all day--the longer the better1 ,i find4 ,when you are simply famished and cannot wait any longer1 ladle the sauce onto the steaming hot spaghetti and enjoy a real meal4 ,the sauce is still better1 in my opinion1 when warmed up the second day4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 used frequently in place of the expected for ,,la4 ,this is the case for the entire table of contents and a few of the recipes4 ,it was retained as printed4 ,,financi,,re was used twice and ,,financi,,re once4 ,page xi1 8achitecture0 changed to 8architecture0 7architecture of a gastronomic7 ,page xv1 8,,suprem0 changed to 8,,supr,,me0 7,,supr,,me ,,of ,,chicken7 ,page xv1 8,a0 changed to 80 to match rest of usage in table of contents 7,,croustade 7 ,page xxiii1 8,,commadore0 changed to 8,,commodore0 7 ,,la ,,commodore7 ,page xxiv1 8,,emince0 changed to 8,,mince0 7,,mince ,,of ,,chicken7 ,page xxv1 8,,saut0 changed to 8,,saut0 7,,veau ,,saut7 ,page xxvi1 8,,saut0 changed to 8,,saut0 twice 7,,eggplant ,,saut7 7,,morels ,,saut7 ,page #ajj1 the more usual 8,boullabaise0 has been printed as 8,bouillebaisse0 more than once4 ,it was retained as printed4