,transcriber's ,note3 ,bold text is surrounded by equal signs and italic text is surrounded by underscores4 ,,lowney',s ,,cook ,,book ,,illustrated ,,in ,,colors ,a ,,new ,,guide ,,for ,,the ,,housekeeper1 ,,especially ,,intended ,,as ,a ,,full ,,record ,,of ,,delicious ,,dishes ,,sufficient ,,for ,,any ,,well-,,to-,,do ,,family1 ,,clear ,,enough ,,for ,,the ,,beginner1 ,,and ,,complete ,,enough ,,for ,,ambitious ,,providers ,,prepared ,,and ,,revised ,,by ,,one ,,of ,,the ,,most ,,experienced ,,and ,,successful ,,teachers ,,of ,,cooking ,,in ,,the ,,country1 ,,as ,,the ,,latest ,,fruits ,,of ,,practical ,,and ,,scientific ,,knowledge ,,of ,,the ,,art ,,maria ,,willett ,,howard ,,revised ,,edition ,,published ,,by ,,the ,,walter ,m4 ,,lowney ,,co4 #dhf ,,hanover ,,street1 ,,boston #aijh ,,copyright1 #aijg1 #aijh1 ,,by ,,the ,,walter ,m4 ,,lowney ,,co4 ,,boston4 ,norwood ,press ,j4 ,s4 ,cushing ,co4--,berwick ,smith ,co4 ,norwood1 ,mass41 ,u4,s4,a4 ,,preface ,,to ,,revised ,,edition ,,we are giving the public in this new edition eighteen admirable colored plates on three inserts which show the two most common methods of cutting beef1 a chapter on economical dishes1 one on ,southern or ,creole dishes1 and about fifty new receipts1 in addition to the same superfine cook book that has been received with so much favor4 ,it is our aim to improve the book in every way and keep it abreast of the times4 ,no one--not even the ,united ,states government--has ever attempted such expensive illustrations of cuts of meat1 and we believe they will be appreciated by every one who has occasion to order provisions4 ,the price of the book remains the same1 and we are glad to furnish a greatly improved cook book of increased cost as our recognition of the friendly attitude of the great public toward our goods4 ,,the ,,walter ,m4 ,,lowney ,,co4 ,,boston4 ,,introduction ,,we present this cook book with confidence that it brings up to date the modern possibilities of the table4 ,it is prepared by a woman who has devoted her life to scientific and artistic cooking1 and who has recently been honored by appointment to full charge of the culinary department of one of the most advanced colleges for self-supporting women in the country4 ,she speaks with knowledge and authority4 ,we hope the book will contribute something to the fine art of living in many homes1 making those homes the happier and more attractive for the husband and children1 and solving many a problem for brides and beginners4 ,thousands of our most valued customers cannot afford to prepare many of these dishes very often for their tables4 ,but there are special occasions when we all feel that we can have the best for ourselves and our guests4 ,this book will stand the strain of such occasions4 ,there are hundreds of simple dishes here for all tastes1 suitable for all pocket-books4 ,with this book as a guide1 it will be possible for any woman to live within her means and still have that infinite variety on the table which means so much for appetite and health1 which we all wish for and which we wish for you all4 ,,the ,,walter ,m4 ,,lowney ,,co4 ,,boston4 ,,contents ,,part ,i ,,page ,,value ,,of ,,food ,,to ,,the ,,body #c ,,methods ,,of ,,cooking #g ,,just ,,how #aj ,,carving #ae ,,marketing #ah ,,dinners ,,and ,,luncheons #be ,,butler',s ,,duties #ca ,,garnishings #cb ,,weights ,,and ,,measures #cc ,,part ,,ii4 ,,receipts ,,chapter ,i4 ,,first ,,course ,,dishes #cg ,,ii4 ,,soups #db ,,iii4 ,,fish #fi ,,iv4 ,,meats #hb ,v4 ,,vegetables #ajc ,,vi4 ,,cereals #aae ,,vii4 ,,eggs #aah ,,viii4 ,,sauces ,,for ,,meat ,,and ,,vegetables #abd ,,ix4 ,,entr,,es #acd ,x4 ,,bread #afd ,,xi4 ,,salads #aha ,,xii4 ,,sandwiches #aig ,,xiii4 ,,desserts #bjc ,,xiv4 ,,cake ,,and ,,cookies2 ,,frostings ,,and ,,fillings #beh ,,xv4 ,,frozen ,,dishes #bic ,,xvi4 ,,beverages #cjf ,,xvii4 ,,fruits ,,and ,,nuts ,,and ,,candy #cac ,,xviii4 ,,preserving #cah ,,xix4 ,,chafing ,,dish ,,delicacies #cdj ,,xx4 ,,cookery ,,for ,,the ,,sick ,,and ,,convalescent #cdi ,,xxi4 ,,creole ,,dishes #cfj ,,xxii4 ,,economical ,,receipts #cgb ,,bibliography #che ,,glossary #chg ,,index #chi ,,part ,i ,,value ,,of ,,food ,,to ,,the ,,body4 ,,methods ,,of ,,cooking4 ,,just ,,how4 ,,carving4 ,,marketing4 ,,dinners ,,and ,,luncheons4 ,,butler',s ,,duties4 ,,garnishing4 ,,weights ,,and ,,measures4 ,,part ,i ,,value ,,of ,,food ,,to ,,the ,,body 8,,food is that which when taken into the body tends either to build tissue or to yield energy40 ,the chief offices of food are to build the material of the body1 to repair the waste which is continually going on and to yield heat to keep the body warm4 ,foods may be divided into tissue-building foods and fuel foods4 ,the tissue-building foods are such foods as milk1 eggs1 cheese1 wheat1 meat and the legumes4 ,the fuel foods are sugars and starches and fats and oils4 ,in order to keep the body in a good condition a combination of the tissue-building foods and the fuel foods is necessary1 with a supply of water to dissolve them4 ,about #abe grams of tissue-building foods and #eej grams of the fuel foods is the amount required daily4 ,a mixed diet1 therefore1 is the ideal diet for the healthy adult4 ,the changing of the tissues and the assimilation of food are very rapid in childhood and youth1 so that the system demands at that time an abundant supply of such foods as meat1 milk and eggs4 ,when middle age is reached1 the amount of such food should be decreased4 ,otherwise the tax on the organs which take care of the wastes will be so great that disease will follow4 ,thus it is clear that people of different ages require different combinations and amounts of food4 ,the kinds of food required to nourish the healthy body vary also with the sex1 occupation and climate1 as well as with the age and peculiarities of the individual4 ,in order to judge of the relative value of food to the body it is necessary to find out what percentage of each nutritive constituent the food contains1 how much energy it is capable of yielding1 how much of the food eaten is digested1 how much is absorbed1 and whether the nutritive constituents are obtained at a reasonable cost4 ,farmers' ,bulletin ,no4 #bc1 published by the ,united ,states ,department of ,agriculture1 will be found interesting to those caring to study foods from the above standpoints4 ,mr4 ,w4 ,o4 ,atwater1 ,ph4 ,d41 writes in ,farmers' ,bulletin ,no4 #adb1 on 8,food and ,food ,economy10 the following table3-- ,,nutritive ,,ingredients 7,,or ,,nutrients7 ,,of ,,food ,edible portion ,water e4g41 flesh of meat ,protein ,food as purchased yolk and white of eggs ,nutrients ,fats contains3 wheat1 flour1 etc4 ,carbohydrates ,refuse4 ,mineral matters e4g41 bones1 entrails1 shell1 bran1 cellulose1 etc4 ,,uses ,,of ,,nutrients ,,in ,,the ,,body ,protein ,forms tissue e4g41 white 7albumen7 of eggs curd 7casein7 of milk ,all serve as lean meat fuel to yield gluten of wheat1 etc4 energy in the ,fats ,are stored as fat forms of heat e4g41 fat of meat1 butter1 olive oil and muscular oils of corn1 wheat1 etc4 power4 ,carbohydrates ,transformed into e4g41 sugar1 starch1 etc4 fat ,mineral ,matters 7ash7 ,share in forming bone1 assist in e4g41 phosphates of lime digestion1 etc4 potash1 soda1 etc4 ,thus foods have different functions4 ,the proteid or nitrogenous foods build up and repair the tissues2 mineral matter and water are also necessary for this purpose4 ,the tissues of the body cannot be kept in a healthy state unless these constituents of food are taken into the system regularly2 only the proteid foods can repair the waste of the living tissue4 ,the proteid foods1 together with the fats and carbohydrates1 may supply both power and heat for the body1 but the special functions of the carbohydrates and fats are to keep the body warm and to supply energy4 ,the amount of proteid food required for a healthy adult is very difficult to determine4 ,it is safe to state that too much proteid brings about undue strain upon the digestive apparatus1 and that too little proteid reduces the working equipment of the body4 ,the amount of fats and carbohydrates needed depend largely upon occupation and climate4 ,the proteid foods are many1 and contain the same chemical elements as the bodies which they are destined to feed2 also they seem to be more completely taken care of in the body than the carbohydrate foods4 ,milk1 cheese1 eggs1 meat1 and fish are proteid foods4 ,of these milk is regarded as a typical food1 as it contains all the nutritive constituents required by the body1--proteid1 carbohydrates1 fats1 mineral matter1 and water1--but it does not contain these constituents in the correct proportion4 ,it is too rich in proteid and fat and too poor in carbohydrate to be a perfect food4 ,it is a perfect food for the infant1 because an excess of proteid and of fat is needed for the growth of the child4 ,for the healthy man about eight pints daily would be required for complete nutrition4 ,this1 it is apparent1 would be a very bulky food1 and the system would be burdened with too large a proportion of water4 ,milk1 on the other hand1 is the cheapest source of proteid4 ,it is claimed that one quart of good milk is equivalent in proteid to a pound of beefsteak1 and that when combined with the correct proportion of carbohydrate food it possesses great nutritive and economic value4 ,all of the proteid foods are deficient in starch1 so must be combined with carbohydrates to properly nourish the body4 ,according to ,mr4 ,atwater the proteid foods are more completely digested than the carbohydrates4 ,this is probably because there is found in all carbohydrate foods a large proportion of cellulose or indigestible material enveloping the starch and sugar4 ,the nutritive value of the carbohydrate foods is large if the starch and sugar1 of which they are composed1 can be separated from the cellulose4 ,the normal diet is one which contains proteid foods1 carbohydrate foods1 fatty foods1 with the correct proportion of mineral matter and sufficient water to moisten them4 ,the proper diet depends largely upon the occupation4 ,people of sedentary habits and brain workers need more digestible food than the day laborer--therefore1 the necessity of mixed diets2 but diets should be varied as well as mixed1 and the true housekeeper in planning meals thinks what was served at the preceding meal4 ,the cheapest diet is that which yields the largest amount of nutriment for the least expenditure of money4 ,the most economical diet is that which is cheapest and at the same time best adapted to the needs of the user4 ,the most expensive diet is not necessarily the most nutritious4 ,every good housekeeper should know approximately the composition of the various foodstuffs1 and so be able to make proper combinations of foods and substitutions when necessary4 ,hunger and thirst are provided by nature as guides in the choice of food1 and if the bodily conditions are normal1 these1 as a rule1 are safe guides to follow4 ,the nutritive value of many foods depends upon how they are cooked4 ,many raw foods are indigestible1 but these same foods cooked are nutritious4 ,the importance of proper cooking cannot be overestimated4 ,cooking changes the food so that the digestive juices can take care of it2 cooking improves the flavor and the appearance1 thus making the food more appetizing2 and cooking kills disease germs1 parasites1 and other dangerous organisms4 ,proper cooking and dainty serving make even cheap foods more palatable4 ,this stimulates the digestive juices2 hence food should be made appetizing in order to obtain the greatest nutritive value from it4 ,,methods ,,of ,,cooking ,boiling ,boiling point is the temperature at which a fluid is converted into vapor1 with the phenomenon of ebullition4 ,the boiling point of water is #bab degrees ,fahrenheit4 ,in cooking1 the term boiling means the cooking of food in a boiling liquid1 and water is the liquid generally used4 ,rapidly boiling water is no hotter than when the agitation is less1 but in some cases1 as in the boiling of rice1 violently boiling water is recommended for the purpose of keeping the grains of rice separated4 ,the boiling point of water once reached can be held with a moderate amount of heat4 ,food is generally boiled by putting immediately into boiling water4 ,this sears the surface1 and keeps in the juices2 but if the water is to be used for soups1 gravies1 and so forth1 the food is put into cold water and brought slowly to the boiling point4 ,salt is added to the boiling water ordinarily when cooking food1 as it tends to keep the flavor in the food4 ,roasting ,roasting1 truly speaking1 is cooking food before an open fire1 so that roasting is seldom accomplished in modern kitchens4 ,baking ,baking is cooking food by dry heat in an inclosed oven4 ,the oven should be very hot when the food is first put in1 then the heat reduced4 ,in baking meats1 basting frequently with hot fat will drive the heat to the center and make the meat juicy4 ,stewing ,stewing is cooking food in water kept below the boiling point1 and is similar to simmering4 ,fricasseeing ,fricasseeing is a combination of sauting and simmering4 ,the food is first sautd and then simmered until tender4 ,steaming ,moist steaming is accomplished by placing the food in a perforated dish over a kettle of boiling water and cooking until tender4 ,dry steaming is accomplished by placing the food in the top of a double boiler and keeping the water boiling in the lower part until the food is cooked4 ,simmering ,simmering is cooking in water at #ahe degrees ,fahrenheit or #bg degrees below the point of boiling4 ,this method of cooking is employed where long1 slow cooking is desired1 as in making stews1 soups and so forth2 also for cooking tough cuts of meat4 ,as a rule1 in both boiling and simmering1 the kettle should be tightly covered4 ,braising ,braising is a form of cooking generally adopted for cooking tough meats4 ,the food to be braised is placed in a kettle with a few slices of salt pork1 some vegetables1 seasonings and a small amount of liquid1 either water or stock4 ,the kettle is then covered closely and the food cooked until tender4 ,braising is a long1 slow process4 ,frying ,frying is cooking food in hot fat1 deep enough to cover the food4 ,lard1 olive oil1 cottolene or drippings may be used4 ,the fat should be heated hot enough to brown a piece of bread a golden brown in forty seconds for cooked food1 and in sixty seconds for uncooked food4 ,there are various theories about the digestibility of fried food4 ,the latest seems to be that food properly fried and drained may not be very indigestible4 ,to prepare fat for frying1 fill frying kettle one half full1 and heat gradually4 ,avoid frying too much at a time1 as the temperature will be reduced and the food much more liable to absorb fat4 ,reheat fat after each frying4 ,drain the food on brown paper4 ,sauting ,sauting is cooking food in a frying pan in a small amount of fat4 ,food is less digestible cooked in this way than fried food4 ,broiling ,broiling is cooking the food on a greased broiler before hot coals or the gas flame4 ,the broiler should be held very near the flame at first to sear the surface of the food1 and should be turned every ten seconds for the first minute of cooking1 and afterwards occasionally4 ,pan ,broiling ,pan broiling is cooking the food in a hissing-hot frying pan without fat4 ,it is employed where it is impossible to broil1 and may be better accomplished where two frying pans are used1 and the food turned from one to the other every ten seconds for the first minute and afterwards occasionally1 as in broiling4 ,,just ,,how ,how to ,crumb1 ,egg and ,crumb ,for crumbing1 dried bread crumbs which have been pounded or rolled until fine and then sifted are best4 ,the bread may be broken in pieces and dried in the oven or merely allowed to stand in the open air until dried4 ,to prepare the egg1 break into soup plate1 beat until yolk and white are well blended1 season with salt and pepper1 dilute with two tablespoons cold water and use for dipping4 ,food to be fried should be dried as much as possible1 then dipped in crumbs1 then placed in the egg1 and thoroughly covered with the egg1 then drained and dipped again in crumbs4 ,it is an economy of time to crumb all of the pieces to be fried1 then egg all1 and when drained1 to crumb all4 ,this may be done in the morning and the food fried when wanted4 ,in this case1 allow the prepared food to stand in kitchen fifteen or twenty minutes before frying4 ,when fried always drain on brown paper4 ,how to bone ,meat1 ,fish1 ,birds ,legs and loins of lamb and mutton are the meats ordinarily boned4 ,the butcher will do it2 but if it must be done at home1 wipe the meat1 and with a sharp knife scrape the meat from the bone1 being careful not to cut through the skin4 ,fish to be boned generally have the heads cut off2 then remove the flesh from one side of the backbone1 and then from the other4 ,to bone birds1 chickens1 or turkeys1 select undrawn birds1 with head and feet left on4 ,remove pin feathers and singe4 ,draw tendons from legs by making an incision just below the knee joint1 and with a strong skewer draw the tendons out one at a time4 ,loosen the skin near the feet and cut off feet4 ,make an incision through the skin from the neck to the tail1 the entire length of the backbone4 ,scrape the flesh from the bones until the shoulder blade is found1 then continue scraping around the wing joint4 ,scrape down the backbone to the thigh1 then around the second joint and leg1 cutting tendinous portion when necessary4 ,when one side of backbone is boned1 bone the other1 then remove flesh from breastbone1 on either side of bird4 ,when flesh is all separated from bone1 discard carcass1 wipe flesh and skin1 and arrange in original shape4 ,the birds may be seasoned and broiled2 or stuffed1 sewed into shape and steamed4 ,small birds are generally prepared the former way1 and large birds the latter way4 ,how to clarify ,fat ,when through frying1 add a pared potato1 cut in slices1 to the fat1 and let stand on back of range until potato has browned4 ,remove potato and strain fat through a cheese cloth4 ,fat clarified in this way may be used indefinitely4 ,how to clarify ,melted ,butter ,let melted butter stand in a dish on back of the range until the salt has settled1 then pour off butter1 leaving sediment in the bottom of the dish4 ,how to avoid the ,burning of ,fat ,when fat is put on the range to heat for frying1 put in a cube of bread4 ,if the fat is forgotten1 the bread will burn first1 and the odor of the burned crumb will attract the attention4 ,the burned flavor cannot be removed from burned fat4 ,how to try out ,suet ,cut the suet in small pieces1 place in top of double boiler1 cover1 and cook over hot water until all the fat is tried out2 strain through a cheese cloth4 ,this can be done in the oven if the top of the range is crowded4 ,how to ,lard ,larding is accomplished by cutting strips of salt pork lengthwise with the rind two inches long and one quarter inch wide1 and with aid of the larding needle drawing these pieces through the surface of the meat1 taking a stitch an inch long and a quarter inch deep4 ,how to test ,fat for ,frying ,heat the fat4 ,when a blue smoke begins to appear1 drop in a cube of bread2 if the bread browns a golden brown in forty seconds1 the fat is hot enough for any food which has previously been cooked4 ,uncooked food requires a longer1 slower frying2 the cube of bread should brown in sixty seconds for such food4 ,food cooked in fat tested in this way should never soak fat if one is careful to put a small enough quantity of food in at a time--not enough to cool the fat4 ,how to make ,croquettes ,for meat croquettes1 cold cooked meat should be freed from skin and gristle1 and cut quite fine1 then mixed with a thick sauce to as soft a consistency as it is possible to handle4 ,chill before shaping4 ,for vegetable croquettes the vegetables should be boiled1 then mashed and seasoned4 ,chill before shaping4 ,to ,shape4--,allow one rounding tablespoon of croquette mixture for each croquette1 roll into a round ball1 roll ball in crumbs1 then shape either like a cylinder or pyramid2 when all are perfect and uniform1 dip in egg1 then in crumbs4 ,how to prepare ,sweetbreads ,soak in cold water from the time they come from the market until used4 ,drain1 cover with two cups cold water1 add four cloves1 one and a half teaspoons salt1 two tablespoons vinegar or lemon juice1 and a slice of onion2 simmer for one half hour1 drain1 cover with cold water1 remove tubes and membranes4 ,broil whole2 or if for larding1 dip in egg1 wrap in cheese cloth1 and press under weight over night4 ,how to care for the ,refrigerator ,select a large refrigerator1 of simple construction and of hardwood1--the lining of zinc or marble and the shelves of slate or hardwood4 ,to keep the refrigerator clean1 remove instantly any food spilled in any of the compartments4 ,wash the ice compartment and food chambers at least once a week with hot soapsuds1 and for economy's sake do this when the ice is low4 ,pour boiling water down the waste pipe4 ,sal soda dissolved in the water tends to keep every part sweet and clean4 ,shelves and all portable parts1 when washed and scalded1 should be placed in the sun to dry2 if this is impossible1 dry before a fire4 ,keep a good supply of ice in the ice chamber2 it is cheaper in the end4 ,never keep the doors or covers of the refrigerator open unnecessarily long2 it wastes the ice4 ,a good refrigerator properly cared for should last at least twenty-five years4 ,how to ,caramelize ,place sugar in clean agate-ware frying pan1 and stir continually until the sugar becomes a golden brown sirup4 ,how to ,poach ,place food to be poached in frying pan half filled with boiling salted water4 ,cook below the boiling point from three to eight minutes4 ,how to cream ,butter ,place butter in bowl1 and mash against the sides of the bowl1 with a spoon1 until of a creamy consistency4 ,how to cut and ,fold ,pour mixture into bowl1 and cut through and through mixture with a spoon1 then take up some of mixture in spoon1 and turn spoon completely over1 and fold under mixture4 ,continue this process until mixture is blended4 ,how to crease ,frosting ,when frosting is nearly cold1 cut with a silver knife1 wiping knife after making each crease4 ,,carving ,to master the art of carving one must understand the anatomy of the meat to be carved4 ,the carver should insist upon having a sharp knife1 a large platter1 and sufficient space to move his arms4 ,whole ,fish ,the carving of fish is extremely simple4 ,run the knife the whole length of the back1 then cut from the back to the middle of the fish2 the flesh may then be separated from the bone4 ,when one side is served1 turn the fish over and carve the other side in the same way4 ,the center of the fish is considered the best1 as it is the fattest portion4 ,the meat around the head and neck is decidedly gelatinous4 ,medium-sized fish1 like mackerel1 salmon1 trout1 and so forth1 are cut through the bone1 thus giving a piece of fish on either side of the backbone for each serving4 ,small fish are generally served so as to make four fillets1--two fillets on either side of the backbone4 ,beef ,for carving roast beef1 a long1 broad-bladed knife is required4 ,always cut across the grain of the meat2 never with the grain4 ,the joint of beef known as the ,porterhouse roast or sirloin roast consists of the sirloin1 the tenderloin1 and the flank4 ,the flank is tough1 and if roasted with the meat1 is generally used for some made dish1 such as croquettes1 or hashed meat on toast2 it is seldom carved at the table4 ,the tenderloin and sirloin must be carved across the grain4 ,cut thin slices parallel to the ribs or at right angles with the backbone1 then cut close to the backbone1 thus separating the slices4 ,rib roasts are carved in the same way as the sirloin4 ,rolled ribs and round of beef are carved in round slices as thin as possible1 each slice having considerable fat mixed with the lean4 ,beefsteaks are carved across the grain4 ,sirloin ,steak4--,cut slices at right angles to the vertebr in both the sirloin and the tenderloin1 then separate4 ,lamb and ,mutton ,a leg of mutton is considered by many the most difficult piece of meat to carve4 ,if the hip bone is removed1 the carving of this joint is simple1 but it is usually left in4 ,place the leg on the platter1 with the skin side next the platter4 ,carve from the hip bone across the leg2 these will be the largest slices1 as they come from the part of the joint which has the most meat4 ,the portions near the knuckle are to be carved in the same way2 they will not be so rare as the thicker slices4 ,chops may be cut from the upper part of the leg4 ,fore ,quarter of ,mutton or ,lamb4--,remove the fore leg and the shoulder1 then separate the rib chops4 ,every part of the fore quarter of lamb is sweet and tender1 but the neck in the fore quarter of mutton should be used only for stewing4 ,in carving the shoulder of either lamb or mutton1 one must study the meat before cooking4 ,the ,saddle of ,mutton4--,there are several ways of carving this joint4 ,the fat1 tenderloin and kidney should all be removed in one piece4 ,the most popular way is to cut long slices parallel with the backbone1 on the portion nearest the tail1 and slices diagonally on the portion nearest the neck4 ,the ,loin of ,mutton4--,generally this joint is carved by merely separating the chops1 but it may be carved in the same manner as the saddle of mutton4 ,veal ,fillet of ,veal4--,this cut is carved like the round of beef4 ,shoulder of ,veal4--,the shoulder is often boned and stuffed4 ,in that case1 cut through the meat from side to side4 ,if the bone is left in1 carve in the same manner as the shoulder of mutton4 ,loin of ,veal4---,this cut is often stuffed1 and the kidney is always cooked with the meat4 ,carve the same as the sirloin of beef1 in large1 thin slices4 ,pork ,pork ,spareribs4--,serve one rib to each person4 ,loin of ,pork4--,chops may be carved and served1 or the roast may be carved exactly like the sirloin of beef4 ,roast ,ham4--,cut through the meat to the bone1 using the portion nearest the knuckle first4 ,ham should be cut in very thin slices4 ,tongue4--,the small end of the tongue is inferior to the thicker portion4 ,cut slices crosswise of the tongue and serve a slice from both portions to each person4 ,roast ,pig4--,place the head of the pig at the right hand of the carver4 ,cut off the ears1 then the head2 cut the head in halves4 ,cut the whole length of the backbone1 dividing the creature in two pieces4 ,cut off the leg of one half1 then separate the shoulder from the body4 ,carve the ribs and loin at right angles with the backbone4 ,cut the other half in the same way4 ,young pig meat is very tender and the bones are soft1 so that carving is an easy matter4 ,poultry and ,game ,to carve ,poultry4--,place the bird on the platter1 with the head to the left and the side toward the carver4 ,insert the fork across the center of the breastbone4 ,remove the wing1 then the leg1 then the side bone between leg and body4 ,cut slices from the breast1 running from breastbone to place from which wing was removed4 ,remove wishbone by cutting from end of breast to the left of the wing joint4 ,make an incision to the right of breastbone for removing stuffing4 ,remove fork from breastbone and cut the leg in small portions4 ,serve a slice of light and a slice of dark meat to each person4 ,serve one side of bird before carving the other side4 ,broiled ,chicken4--,cut through the breast and cut in halves at right angles with the top of leg4 ,but if birds are small1 serve one to each person4 ,to carve a ,duck4--,cut off the wing and the leg the same as for poultry4 ,cut the breast meat parallel with the breastbone1 beginning at the side between the wing joint and the thigh4 ,to carve a ,goose4--,carve in the same manner as a roast duck1 but cut the leg in several portions4 ,grouse and ,partridge4--,these birds are carved like duck1 although sometimes the breast is separated from the bone and one half breast is served to each person4 ,pigeons1 quails1 and small birds are served whole and generally on toast4 ,,marketing ,the term marketing means to the ordinary housekeeper the buying of meats and vegetables only1 but the buying of all articles necessary for housekeeping should be included under this head4 ,illustration3 ,,plate ,a ,,side ,,of ,,beef ,,boston ,,cuts #a ,,neck #b ,,chuck ,,rib #c ,,prime ,,rib #d ,,sirloin #e ,,back ,,of ,,rump #f ,,middle ,,of ,,rump #g ,,face ,,of ,,rump #h ,,aitch ,,bone #i ,,round #aj ,,vein #aa ,,hind ,,shin #ab ,,flank #ac ,,rattle ,,rand #ad ,,brisket #ae ,,fore ,,shin ,in order to market well the housekeeper must know what articles to buy in quantity and when to buy to the best advantage4 ,it is much more economical proportionately to buy for a large family than for a small one4 ,illustration3 ,,plate ,b ,,boston ,,cuts ,,sirloin ,,roast ,a ,,sirloin ,b ,,tenderloin ,c ,,flank ,d ,,kidney ,,suet ,,tip ,,of ,,sirloin ,,rib ,,roast ,,tip ,,of ,,sirloin ,,middle ,,cut ,,of ,,sirloin ,staple articles such as bread flour1 rice1 spices1 and so forth1 should be bought in large quantities4 ,vegetables which keep well1 such as potatoes1 squashes1 turnips1 and so forth1 should be bought in the early fall to last until spring1 provided there is a cool1 dark place in which to keep them4 ,meats must necessarily be purchased as needed1 unless one has a large refrigerator in which to hang them4 ,fish1 with the exception of salt or smoked kinds1 should be bought only when absolutely fresh4 ,fruits such as apples and pears may be bought in large quantities1 but perishable fruits in small amounts only4 ,beef ,the beef creature is first divided into halves the length of the backbone1 then each half is separated into the fore quarter and the hind quarter4 ,in the fore quarter we have in ,boston markets-- ,parts ,how ,cooked ,brains ,stewed or ,scalloped ,tongue ,boiled1 ,fresh or ,corned ,neck ,stewed ,sticking ,piece ,stewed or ,baked ,five ,chuck ,ribs ,roasted or ,broiled ,five ,prime ,ribs ,roasted ,fore ,shin ,stewed ,rattle ,rand ,corned ,boiled ,brisket ,in the hind quarter we have in ,boston markets-- ,parts ,how ,cooked ,sirloin ,roasted or ,broiled ,rump ,roasted or ,broiled ,round ,roasted or ,broiled ,hind ,shin ,stewed ,flank ,braised or ,boiled ,tail ,stewed for ,soups ,other parts of the beef creature used as food are-- ,parts ,how ,cooked ,heart ,braised ,liver ,braised1 ,fried1 ,sautd ,kidneys ,sautd1 ,braised1 ,stewed ,tripe ,stewed1 ,broiled1 ,fried ,suet ,sautd and used for ,frying ,a side of beef weighs on the average about #dej pounds4 ,beef when first cut is dark purple1 but turns red on exposure to the air4 ,good beef has a heavy layer of fat on the outside1 which is yellowish white and crumbly2 the inside fat is white4 ,best quality beef has a large percentage of fat and a small proportion of water4 ,description of ,cuts of ,beef ,in the ,boston markets1 the part marked 7#d7 in the side of beef in ,plate ,a has three ribs left on and the whole piece is called the sirloin4 ,it is divided by the butcher into the tip which has one muscle only1 the middle and the first cut4 ,the fillet or tenderloin of beef is found just under the first rib4 ,it begins in a small point and increases in thickness as it runs back4 ,it ends in an obtuse point at the hip bone4 ,it is always covered with a thick bed of suet and the kidneys are embedded in this suet at the end near the ribs4 ,sirloin roasts are considered by many the best roasts4 ,they are expensive cuts as they contain considerable bone1 and in a large creature1 a large amount of tough flank1 but as they are tender1 juicy and of good flavor they are popular pieces4 ,illustration3 ,,plate ,c ,,boston ,,cuts ,,sirloin ,,or ,,porterhouse ,,steak ,a ,,sirloin ,b ,,tenderloin ,c ,,flank ,,aitch ,,bone ,,round ,,of ,,beef ,a ,,top ,,round ,b ,,bottom ,,round ,c ,,vein ,d ,,shin ,,back ,,of ,,rump ,,face ,,of ,,rump ,,middle ,,cut ,,of ,,rump ,porterhouse ,steaks are sirloin steaks cut from the sirloin nearest the rump2 they always have a large piece of tenderloin4 ,they are generally a few cents per pound more than the sirloin without the tenderloin4 ,sirloin ,steaks are cut from all parts of the loin4 ,the rump joins the sirloin as shown in ,plate ,a4 ,the back of the rump is the best piece for roasting as it contains no bone2 it is more economical than the sirloin roasts1 but as the flavor is different it is not so popular4 ,the middle and face of the rump are both used for roasts1 but are less juicy and tender than the back4 ,both of these pieces are often used for beef la mode4 ,illustration3 ,,plate ,d ,,side ,,of ,,beef ,,new ,,york ,,cuts #a ,,neck #b ,,chuck #c ,,rib ,,roast #d ,,loin #e ,,rump #f ,,round #g ,,bottom ,,of ,,round #h ,,hind ,,shin #i ,,flank #aj ,,plate #aa ,,navel #ab ,,cross ,,ribs #ac ,,brisket #ad ,,clod #ae ,,fore ,,shin ,rump ,steaks are cut with the grain of the meat and across the grain2 the former are tough and the latter are generally tender and juicy2 they are cut from the part marked 7#e7 in ,plate ,a4 ,in the cross cut rump steak there is a piece of tenderloin4 ,the aitch bone1 number 7#h7 in ,plate ,a1 contains a large proportion of bone2 if a large roast is cut1 a portion of the rump and a part of the round is included1 so considering the price1 which is as many cents per pound as there are pounds1 it is not an expensive piece as it can be used for a roast one day and made into a stew the next4 ,the round of beef as shown in ,plate ,c is divided into the top and the bottom4 ,the top is used for steaks and roasts4 ,the first few slices are quite tender4 ,the third slice is the best for steak as it has only one muscle4 ,the farther down the leg the steak is cut the tougher it becomes4 ,the bottom of the round must necessarily be tough because of the large number of tendons4 ,it may be easily distinguished from the top as it contains two muscles4 ,it is used principally for making beef tea or ,hamburg ,steak4 ,the vein is used for roasting or braising4 ,the meat is usually stringy but of very good flavor4 ,the hind shin is used only for stews or soup stock4 ,the fore shin contains less meat but is sometimes used for the same purposes as the hind shin4 ,the pieces marked #ab1 #ac1 #ad in ,plate ,a are usually corned4 ,number 7#c7 in ,plate ,a is the rib roast4 ,it contains five ribs1 the first three ribs being the best part of the piece4 ,number 7#b7 in ,plate ,a is the chuck rib piece4 ,this contains the shoulder blade and is consequently tough4 ,it is best for stews or braising1 although it may be used for roasting4 ,the bones are frequently removed and the piece tied into a round roast1 but at best it is tough although the flavor is good4 ,the neck is used principally for soup stock1 stews and beef tea4 ,illustration3 ,,plate ,e ,,new ,,york ,,cuts ,,rump ,,of ,,beef ,,loin ,,of ,,beef ,if we consult ,plate ,d representing the ,new ,york cuts of beef1 we find that the part marked 7#c7 is called the ,rib ,piece4 ,the thirteen ribs are left in this piece4 ,it takes in part of what is called ,sirloin in the ,boston markets4 ,in ,new ,york the ribs are cut much longer than in ,boston and the price per pound is less1 but as this gives a tough portion of the flank1 the cost1 in reality1 is just as great4 ,the part marked 7#d7 is the sirloin and is used both for roasts and steaks4 ,when there is a large piece of tenderloin on the steak it is called a ,porterhouse ,steak1 but when there is only a small piece of tenderloin it is called ,short ,steak or ,delmonico ,steak4 ,from this cut nearest the rump we get the hip bone1 the flat bone1 and the round bone steaks4 ,there are three round bone steaks1 which are generally rather inferior4 ,the flat bone steaks are also three in number and better than the round bone steaks4 ,the hip bone steaks are the best of these three and contain a small piece of tenderloin4 ,the rump 7#e7 is divided into two pieces1 one piece having the hip bone and the other the backbone4 ,it is generally corned4 ,the round furnishes meat for steaks1 which are of excellent flavor1 but not very tender4 ,it also makes a good piece for braising4 ,the bottom of the round is a much poorer cut1 it contains so many muscles and tendons4 ,it is tough and so only suitable for stock or beef tea4 ,the ,cross ,ribs1 number 7#ab71 make a good roasting piece4 ,it is economical as it is solid meat1 and it is quite tender as the muscles all run in one direction4 ,the ,shoulder ,clod1 number 7#ad71 has tendons running in all directions2 it is consequently tough4 ,it is used for ,hamburg ,steak or for any dishes which require long slow cooking4 ,numbers #i1 #aj1 #aa and #ac are used for corning and numbers #h and #ae are used for soup stock4 ,illustration3 ,,plate ,f ,,boston ,,cuts ,,leg ,,of ,,lamb ,,rib ,,and ,,loin ,,chops ,a ,,rib ,,chops ,b ,,loin ,,chops ,,side ,,of ,,lamb ,,forequarter ,,of ,,lamb ,lamb and ,mutton ,lamb and mutton are divided into halves1 or 8sides10 by cutting the entire length of the backbone the same as beef4 ,the fore quarter is divided into the-- ,parts ,how ,cooked ,shoulder ,boiled1 ,steamed1 ,roasted ,neck ,stewed1 ,braised ,the hind quarter is divided into the-- ,parts ,how ,cooked ,leg ,roasted1 ,braised1 ,boiled ,loin ,roasted1 ,broiled ,saddle ,roasted ,the best lamb is from a creature eight to twelve weeks old4 ,lamb may always be distinguished from mutton by the inner redness of the bone4 ,mutton should have a large amount of white hard fat1 and the flesh should be fine-grained and pink to red in color4 ,the strong mutton flavor may be lessened by removing the pink outer skin1 and also by taking off the caul before cooking the leg4 ,veal ,veal is cut similarly to lamb4 ,the fore quarter is divided into-- ,parts ,how ,cooked ,head ,boiled ,breast ,stewed ,shoulder ,stewed or ,roasted ,ribs ,stewed or ,roasted ,neck ,stewed ,the hind quarter is divided into-- ,parts ,how ,cooked ,loin ,stewed1 ,sautd1 ,roasted1 ,broiled ,leg ,stewed1 ,sautd1 ,roasted ,other parts of the veal creature used as food-- ,parts ,how ,cooked ,tongue ,boiled1 ,braised ,brains ,stewed1 ,scalloped ,heart ,baked1 ,braised ,liver ,broiled1 ,sautd ,kidneys ,boiled1 ,stewed ,sweetbreads ,stewed1 ,sautd1 ,fried ,the best veal is from a calf six to twelve weeks old4 ,the meat should be pinkish white1 fine-grained1 and tender1 and there should be a large amount of fine white fat on the legs and around the kidneys4 ,pork ,fresh pork is not so popular a meat as corned or salted1 although fresh pork from a pig which has been carefully fed before killing is a delicate meat4 ,the upper part of the fore legs1 or the shoulders1 and the upper parts of the hind legs1 or the hams1 are salted and smoked4 ,the sides of the pork creature are salted and smoked for bacon4 ,the fat is removed from the loin and ribs1 and these are sold for roasts or chops2 the fat is pickled and used for salt pork4 ,the head is used for making souse and cheese4 ,the feet are sold fresh or pickled4 ,the brains1 livers1 and kidneys are also used the same as those of beef4 ,poultry and ,game ,poultry includes all domestic birds4 ,in buying poultry1 select birds which have been freshly killed and hand-picked4 ,pin feathers are found on young birds1 and hairs on older birds4 ,the birds should be short and plump1 with considerable meat on the breast1 fat1 but not too fat4 ,young birds have the cartilage at the end of the breastbone soft and pliable4 ,for roasting1 buy poultry from three months to a year old4 ,for braising1 stewing1 and slower methods of cooking1 buy older birds1 as they contain a larger proportion of meat than the younger birds4 ,game includes animals that are hunted in field or forest4 ,venison is cut like mutton4 ,the meat is much darker than beef meat1 and the fat is whiter2 it is cooked in the same ways as mutton4 ,birds are sold with the feathers on1 but have the market man remove them4 ,all game is expensive1 and so is a delicacy4 ,in buying game1 that which has hung three weeks or more is considered best4 ,,dinners ,,and ,,luncheons ,the ,formal ,dinner ,a formal dinner generally consists of ten courses1 but may be eight or twelve4 ,in order to have one harmonious whole1 the different courses must blend well with each other4 ,avoid repetition2 if oysters appear in the first course1 they must not appear again4 ,observe these two points particularly in arranging the table3 first1 have the table linen immaculate and without folds2 and second1 arrange the covers with mathematical exactness4 ,the table may be square1 oblong1 or round2 it must be covered with a soft pad1 and then with the tablecloth1 which should hang over the sides of the table at least one quarter of a yard on every side4 ,the selection of guests for a formal dinner is extremely important1 and the seating at the table so that all are congenial takes some time to plan4 ,name cards should be placed at each cover4 ,each gentleman should be given a card1 on entering the dressing room1 with the name of the lady whom he is to escort to the dining room1 and the letters ,r or ,l1 also on the card1 indicating to the right or left of the hostess4 ,when dinner is announced1 the host with the guest of honor leads the way to the dining room1 followed by the other men with their ladies1 and the hostess with the gentleman of honor brings up the rear4 ,the guests all stand behind their chairs until the hostess makes a move to be seated2 then the men push up the chairs for the ladies1 each lady seating herself from the left of her chair4 ,the decoration of the table should be simple and low in design and in the center of the table4 ,a small flower may also be placed at the right of each cover4 ,of course the colors of the flowers must harmonize with the china1 but otherwise individual taste should be exercised4 ,the illumination of the table is most important4 ,if candles are used1 they must be so arranged as not to interfere with the guests1 and the shades so placed that they will slip down as the candle burns4 ,if candle light is insufficient1 try if possible to have the lights come from the side rather than from above4 ,the ,cover4--,the place for each guest and the necessary plate1 silver1 glasses1 knives1 and napkin is called the cover4 ,arrangement of ,cover4--,allow twenty inches for every person4 ,place a ten-inch service plate1 having decorations1 right side up1 in the center of this space1 and one and one half inches from the edge of the table4 ,arrange knives1 edges toward plate1 in the order in which they will be needed1 beginning at the right4 ,at the right of knives1 place soup spoon1 bowl up2 at the right of soup spoon1 the oyster fork1 with tines up2 the other forks1 with tines up1 at the left of the plate1 in the order in which they will be needed1 beginning with the extreme left4 ,if there are too many courses to admit of all the silver being put on at once1 extra silver may be placed at each cover just before serving the course requiring it4 ,the glass for water should be placed just above the center of the plate1 to the right1 the wineglasses to the right of the water glass1 in the order in which they are to be used4 ,place the napkins either to the left of the forks1 or over service plate4 ,they should be so folded as to hold a bread stick or dinner roll4 ,the name card is generally placed on top of the napkin or over the plate4 ,serving the ,formal ,dinner4--,the dinner maybe served from the butler's pantry1 having each course arranged on individual plates1 and placed by the waitress1 on the right side of the guest1 with the right hand1 and anything which is to be served with the course1 passed on a tray to the left of the guest and low enough and sufficiently near to the guest1 to be easily taken with the right hand4 ,served in this way1 there is less interruption to conversation4 ,or each dish may be so arranged on a platter or serving dish on a tray that the guest may easily serve himself4 ,served in this way1 the waitress places plates before each guest before passing the courses4 ,at present the service plate is quite universally used2 that is1 the space in front of the guest is always occupied with a plate4 ,when the waitress removes the course plate with the left hand1 she places another plate with the right hand4 ,in this way of serving1 the tray1 if used at all1 is only used when the food is passed1 not for removing dishes4 ,removal of ,courses4--,when every one has finished1 the waitress removes one plate at a time1 beginning with the hostess or with the guest at the right of the hostess4 ,before the dessert1 everything not needed for this course should be removed from the table2 if there are crumbs1 they should be carefully brushed with a napkin on to a plate or tray4 ,after this is accomplished1 place the dessert dishes from the right4 ,while the dessert is being eaten1 the finger bowl1 filled one third full of tepid water1 with a slice of lemon or a geranium leaf or a flower in it1 set on a doily on a plate1 may be placed in front of and above the dessert plate4 ,when the dessert plate is removed1 the finger bowl is moved into the space4 ,if fruit follows the dessert1 the guest removes the finger bowl and doily from the plate and uses that plate for the fruit4 ,if coffee is served in the dining room1 the finger bowls are not placed until after the coffee1 but coffee is usually served in the drawing room4 ,order of ,service4--,the guests on the right of the host and hostess are served first in the first course1 in the second course the guests on the left1 in the third course the second guest on the right of the host and hostess1 and so on in rotation1 so that no guest is served twice first4 ,some hostesses insist upon being served first4 ,if the different courses are passed rather than served from the butler's pantry1 this may be a good plan1 but otherwise there seems to be no reason for it4 ,,menu ,,for ,a ,,formal ,,dinner ,first ,course ,oysters or ,clams in ,shells ,brown ,bread ,sandwiches ,second ,course ,consomm ,crotons ,third ,course ,broiled ,trout--,matre d'htel ,butter ,cucumbers ,fourth ,course ,croquettes or ,sweetbreads ,fifth ,course ,saddle of ,mutton ,currant ,jelly ,potatoes ,peas in ,fontage ,cups ,sixth ,course ,punch ,seventh ,course ,broiled ,quail with ,chestnut ,pure ,tomato ,salad ,eighth ,course ,bombe ,glac ,sponge ,cake ,ninth ,course ,fruit and ,bonbons ,tenth ,course ,black ,coffee ,salted almonds and bonbons to be on the table all the time4 ,celery to be passed with oysters4 ,radishes or olives to be passed with fish course4 ,when and ,how to serve ,wines ,sauterne slightly cold with oysters4 ,sherry slightly cold with soup4 ,rhine ,wine not very cold with fish4 ,claret slightly cold with entres4 ,champagne very cold with poultry and meats4 ,burgundy a little warm with game4 ,burgundy and ,champagne with salads4 ,port ,wine or ,madeira temperature of wine cellar with desserts4 ,cordials and brandies with coffee4 ,courses ,first ,course4--,appetizers1 cold hors-d'uvres1 eaten preliminary to the dinner1 supposed to stimulate the flow of the digestive juices and create an appetite4 ,second ,course4--,oysters or ,shellfish4 ,salt1 pepper1 cayenne1 ,tabasco sauce1 and tiny brown-bread sandwiches are passed with this course4 ,third ,course4--,a ,clear ,soup4 ,hors-d'uvres1 such as celery1 olives1 radishes1 or pimolas are passed with this course4 ,fourth ,course4--,fish1 boiled1 fried1 or baked2 sometimes potatoes1 and generally cucumbers or tomatoes dressed1 are served4 ,fifth ,course4--,entres4 ,sixth ,course4--,the ,meat ,course1 one vegetable besides the potato4 ,seventh ,course4--,frozen ,punches or ,cheese ,dishes4 ,eighth ,course4--,game or ,poultry and ,salad4 ,ninth ,course4--,hot ,desserts or ,cold ,desserts4 ,tenth ,course4--,frozen ,desserts1 ,cakes1 and ,preserves may be passed with this course4 ,eleventh ,course4--,fruits4 ,twelfth ,course4--,coffee and ,liqueurs4 ,the ,informal ,dinner ,the hostess serves the soup1 and the host the fish and the roast4 ,vegetables1 sauces1 and entres are served from the side4 ,either the host or hostess makes the salad1 and the hostess serves the dessert and the coffee4 ,the cover is arranged the same as for the ,formal ,dinner4 ,the ,formal ,luncheon ,the table may be covered or bare4 ,if bare1 use doilies for plates and glasses4 ,the arrangement of the cover is the same as for the ,formal ,dinner4 ,lighter dishes are served for luncheon than for dinner2 entres take the place of the roast4 ,soup or bouillon is served in cups4 ,fruit may be served for the first course instead of canaps4 ,the hostess sometimes serves the salad and the coffee1 but it is better to have all serving from the side4 ,the ,formal ,breakfast ,this really is the same as the ,formal ,luncheon except that men are invited with the ladies1 and coffee is served throughout the meal4 ,the ,informal ,luncheon ,like the ,informal ,dinner except that the roasts are omitted4 ,when luncheon is announced1 the first course may be on the table1 and the dishes required for the remaining courses arranged on the side table4 ,seldom more than three courses are served4 ,tea1 coffee1 or cocoa are served throughout the meal4 ,,butler',s ,,duties ,a butler is generally given full charge of the dining room1 as well as of the other men servants4 ,he waits on the table at breakfast1 usually alone2 but if the family is large or there are guests present1 he may be assisted4 ,he directs the washing of dishes and the cleaning of the silver4 ,he prepares the salad4 ,he attends to the bell1 to the fires1 to the lighting of the house4 ,he makes and serves afternoon tea and sets the table for dinner4 ,he announces all the meals1 serves the dinner1 does all the carving4 ,if he is assisted1 he serves the principal dishes1 and the assistant serves the vegetables and sauces4 ,he is responsible for the safety of the silver1 for the arrangement of the flowers and fruits1 and for the proper serving of the wines4 ,he has full charge of all refreshments served in the evening and is responsible for the locking of the house at night4 ,he alternates with the footman or waitress in answering the bell in the evening4 ,,garnishings ,it has been said that 8what appeals to the eye generally appeals to the palate40 ,use care and taste in serving2 dainty service will make the simplest food most attractive4 ,never allow any food which looks unsightly to be served4 ,toasted bread1 burned on one side1 may take away the appetite1 but toasted a golden brown on both sides1 with crusts cut off and then cut in strips and served in between the folds of a fresh doily1 will appeal to the most fastidious4 ,parsley is always used to garnish meats4 ,meats should be skewered into shapely pieces before being cooked1 and served on dishes to display them well4 ,steaks and chops should be trimmed before cooking1 then broiled evenly on all sides--never burned4 ,rib chops should be garnished with chop frills4 ,slices of lemon1 hard-cooked eggs cut in strips1 chopped pickles1 and parsley are used for garnishing fish4 ,cold sweet dishes are garnished mostly with jellies cut in cubes1 and candied fruits1 red cherries1 and angelica being the most popular4 ,nuts and raisins are also used4 ,ice creams are garnished with meringues and spun sugar4 ,cakes are garnished with nuts and plain and fancy frostings put through a pastry bag and tube4 ,whatever garnishing is used1 avoid overdoing the matter2 the simplest is always the most attractive4 ,,weights ,,and ,,measures #d gills make #a pint #b pints make #a quart #d quarts make #a gallon #a measuring cup #b gills #d measuring cups #a quart #b measuring cups #a pint ,all measures in this book are level4 ,to measure a spoonful of dry material fill spoon and level off with a knife4 ,one half spoonful is measured by cutting one spoonful through lengthwise4 ,table of ,measures #c teaspoons #a tablespoon #d tablespoons cup #b tablespoons butter #a ounce #a cup solid butter pound #b cups flour pound #i large eggs #a pound ,table of ,proportions #a cup liquid to #c cups flour for bread #a cup liquid to #b cups flour for muffins #a cup liquid to #a cup flour for batters #a teaspoon soda to #a pint sour milk #a teaspoon soda to #a cup molasses teaspoon salt to #d cups custard #b teaspoons salt to #d cups water teaspoon salt to #a cup white sauce teaspoon pepper to #a cup white sauce4 ,,part ,,ii ,,receipts ,,part ,,ii ,,chapter ,i ,,first-,,course ,,dishes ,canaps ,canaps are made from white1 graham1 and brown bread1 sliced very thin and cut in various shapes4 ,they may be dipped in melted butter1 toasted or fried4 ,the slices may be covered with any of the following mixtures4 ,served hot or cold4 ,anchovy ,canaps ,cut bread in slices one quarter inch thick1 cut in circles1 dip in melted butter1 sprinkle with salt and cayenne1 spread with anchovy paste1 and sprinkle with a few drops of lemon juice4 ,caviare ,canaps ,cut bread in quarter-inch slices1 cut slices four inches long and two inches wide4 ,fry in deep fat1 or toast4 ,spread toast with caviare paste1 sprinkle with a few drops of lemon juice and paprika4 ,garnish with finely chopped green or red pepper4 ,cheese ,canaps ,cut bread in quarter-inch slices1 spread lightly with ,french mustard1 sprinkle with grated cheese and finely chopped olives4 ,or brown in oven before sprinkling with olives4 ,crab ,canaps ,cut bread in slices one quarter inch thick1 three inches long1 and one inch and a half wide4 ,spread with butter and brown in oven4 ,mix one cup chopped crab meat1 one tablespoon lemon juice1 two drops ,tabasco1 one half teaspoon salt1 a few drops of onion juice1 and two tablespoons olive oil4 ,mark the bread diagonally in four sections and spread them alternately with melted cheese and crab mixture4 ,separate sections with finely chopped pimento4 ,bacon ,canaps ,cut bread in triangles one fourth inch thick1 saut in bacon fat4 ,spread with ,french mustard1 cover with cooked bacon finely chopped1 and sprinkle with finely chopped pimolas4 ,ham ,canaps ,cut bread in slices one quarter inch thick1 then in circles4 ,saut in butter4 ,spread with finely chopped ham mixed to a paste with creamed butter and seasoned highly4 ,sprinkle with finely chopped1 hard-cooked eggs4 ,lobster ,canaps ,cut bread in one-fourth-inch slices2 shape with doughnut cutter4 ,cream two tablespoons butter1 add one cup finely chopped lobster meat1 one teaspoon mustard1 few drops ,worcestershire sauce1 few grains cayenne1 and six olives finely chopped4 ,saut bread in butter and spread with above mixture4 ,salmon ,canaps ,shape bread1 cut one fourth inch thick1 with a cooky cutter4 ,spread with butter and brown in the oven4 ,arrange around the outer edge of the circle finely chopped truffles4 ,next finely chopped white of egg4 ,next yolk of egg which has been pressed through a sieve4 ,then finely flaked salmon4 ,garnish salmon with a small sprig of parsley4 ,just before serving pour over a few drops of olive oil or place a teaspoonful of mayonnaise on the salmon4 ,sardine ,canaps ,cut brown bread in circles1 spread with butter1 and heat in the oven4 ,pound sardines to a paste1 add an equal amount of finely chopped1 hard-cooked eggs1 season with lemon juice and ,worcestershire sauce4 ,spread on brown bread4 ,garnish each canap in the center with a circle of hard-cooked white of egg capped with a teaspoonful hard-cooked yolk4 ,tomato and ,cucumber ,canaps ,fry circles of bread in deep fat4 ,fry slices of tomato in deep fat4 ,place one slice of tomato on each circle of bread4 ,sprinkle with salt and pepper4 ,garnish each slice with one slice of cucumber and hard-cooked white of egg cut in shape of petal1 to represent a daisy4 ,nut and ,olive ,canaps ,cut bread in crescents4 ,fry in deep fat4 ,mix equal quantities of chopped nuts and olives1 with enough mayonnaise dressing to spread4 ,spread on fried bread1 and garnish with small diamonds of pimentoes4 ,tongue ,canaps ,toast triangles of graham bread1 spread with butter4 ,cut slices of cooked tongue in small pieces1 mix with creamed butter to a paste1 add two tablespoons capers to each half cup of tongue4 ,spread on bread4 ,sprinkle with salt and cayenne1 and garnish with chopped water cress4 ,clam ,cocktail #a pint small clams #b tablespoons ,worcestershire ,sauce #b tablespoons vinegar #c tablespoons lemon juice #a tablespoon tomato catsup #a tablespoon horse-radish #a teaspoon salt few grains cayenne few drops ,tabasco ,place clams in shallow dish after removing the black parts4 ,mix other ingredients4 ,pour over clams1 and let stand for several hours4 ,serve ice cold in small glasses1 as a first course4 ,the clams may be mixed with the sauce and served in halves of grape fruit1 in lemon shells1 or tomato cups4 ,set on a bed of ice4 ,oyster ,cocktail ,follow receipt for ,clam ,cocktail1 using one pint small oysters drained from their liquor in place of clams4 ,shrimp ,cocktail ,substitute one pint shrimps for clams1 and proceed as for ,clam ,cocktail4 ,lobster ,cocktail meat from #b-pound lobster #b tablespoons sherry wine #b tablespoons tomato catsup #a tablespoon horse-radish #a teaspoon salt few grains cayenne #a tablespoon chopped olives #a tablespoon lemon juice ,cut lobster meat in small pieces and place in shallow dish4 ,mix other ingredients4 ,pour over lobster meat and let stand one hour4 ,serve ice cold in cocktail glasses2 just before sending to table sprinkle with powdered lobster coral4 ,oysters on ,half ,shell #cj oysters in the shell #f teaspoons grated horse-radish teaspoon salt cayenne #c lemons cut in halves #f teaspoons vinegar #a tablespoon tomato catsup paprika parsley ,open oysters2 loosen4 ,serve in shell on bed of ice1 having the small ends of the shell point toward the center of the dish4 ,wash lemons1 cut in halves1 remove seeds1 and serve one half in the center of each plate4 ,garnish with parsley4 ,mix horseradish1 salt1 vinegar1 and tomato catsup1 seasoned with paprika and cayenne4 ,serve in small glass dish and pass to each person4 ,clams on ,half ,shell ,follow receipt for ,oysters on ,half ,shell1 substituting clams4 ,,chapter ,,ii ,,soups ,,soup ,,accessories ,browned ,crackers #h crackers salt butter cayenne ,spread crackers with butter1 sprinkle with salt and cayenne1 and brown in oven4 ,cheese ,crackers #h crackers salt1 cayenne grated cheese butter ,spread crackers thinly with butter1 sprinkle with salt and cayenne1 and cover with grated cheese4 ,cook in oven until cheese is melted4 ,crisps #d slices of bread salt butter cayenne ,spread bread with butter or dip in melted butter4 ,sprinkle with seasonings4 ,remove crusts and cut in long narrow strips4 ,brown in slow oven4 ,rings may be cut from the prepared bread and browned in the oven4 ,three of the narrow strips may be inserted in each ring4 ,crotons ,cut bread one fourth inch in thickness1 remove crust4 ,cut slices in strips1 and strips in cubes4 ,dip in melted butter1 brown in the oven or fry in deep fat4 ,,soup ,,garnishings ,cheese ,balls cup butter cup flour cup water teaspoon salt cayenne and paprika #c eggs cup grated cheese ,melt butter1 add water1 and cook two minutes2 add seasonings and flour1 boil until mixture forms in a mass in center of pan4 ,cool slightly1 add eggs unbeaten1 one at a time1 add cheese1 drop from teaspoon into hot fat1 drain1 and serve immediately4 ,egg ,balls #d hard-cooked eggs #a raw egg yolk salt and cayenne #a white of egg flour or sifted cracker crumbs ,mash yolks of eggs1 add seasonings1 and enough yolk of egg to form a paste4 ,shape into balls the size of a walnut1 dip in slightly beaten white of egg1 dip in flour or cracker crumbs1 and fry in deep fat4 ,drain and serve with soup4 ,rice ,balls #a cup cold cooked rice #b tablespoons flour salt1 cayenne1 nutmeg #a teaspoon grated lemon rind #a teaspoon chopped parsley #a egg ,press rice through sieve1 add flour1 egg and seasonings4 ,roll in balls1 allowing a teaspoon for each ball4 ,cook in boiling salted water until they harden on the outside4 ,serve hot with soup4 ,marrow ,balls #d tablespoons marrow #a egg salt1 cayenne1 nutmeg soft bread crumbs ,cook marrow in frying pan1 strain1 beat1 add egg1 seasonings1 and enough bread crumbs to make of a consistency to shape4 ,form in small balls and poach in hot water4 ,fritter ,beans #b eggs #a teaspoon butter #a teaspoon lard #d tablespoons milk #d tablespoons grated cheese salt1 pepper1 cayenne ,melt butter and lard1 add milk2 when boiling1 add flour and seasonings2 cook two minutes1 stirring constantly2 add cheese and eggs1 cool1 drop from teaspoon into hot fat1 drain1 and serve with soups4 ,noodles flour teaspoon salt #a egg cayenne slight grating of nutmeg ,beat egg4 ,add seasonings and enough flour to make a stiff dough4 ,work on floured board until smooth and elastic4 ,cut a small portion and roll thin as a wafer4 ,cut in fancy shapes and cook in boiling salted water or soup stock twenty minutes4 ,serve hot in soups4 ,this paste may be spread on the bottom of inverted dripping pans and baked in a quick oven4 ,crease before removing from pan4 ,noodle ,balls ,use ,noodle ,mixture1 allowing less flour1 shape into round marbles1 and cook in boiling salted water twenty to thirty minutes4 ,serve hot in soups4 ,vegetable ,cubes #b egg yolks cup beef stock #a whole egg cup mashed peas salt1 pepper1 cayenne nutmeg ,mix yolks of egg1 whole egg1 peas and seasonings1 add hot stock4 ,pour into buttered tin to the depth of one inch1 set into hot water1 and bake in slow oven until mixture is firm4 ,cool1 cut in cubes1 and serve in soups4 ,chicken ,quenelles pound chicken #b tablespoons butter cayenne #b tablespoons bread crumbs salt and nutmeg milk #a egg ,chop chicken and press through a sieve4 ,soak bread in milk1 press through sieve1 add melted butter1 egg slightly beaten1 chicken1 seasonings1 and milk to make of the consistency to shape4 ,shape between two spoons1 and poach in boiling salted water4 ,fish ,quenelles #a cup fish #a egg white salt1 pepper1 cayenne cup cream ,chop fish and press through a sieve4 ,add unbeaten white of egg and cream beaten until stiff2 add seasonings1 and poach in boiling water4 ,this mixture may be rolled in balls or shaped in teaspoons4 ,,soups ,brown soup stock is made from beef and vegetables1 or from beef1 veal and fowl1 and vegetables4 ,veal with onion and celery and seasonings makes white stock2 or veal and chicken together1 with celery1 onions1 and seasonings1 are used for white stock4 ,cream soups are generally made without stock1 milk or cream being the liquid used1 the foundation made from fish or vegetables4 ,chicken ,stock is made from fowl1 resembles white stock1 but not quite so rich4 ,the meats used for soups are the poorer parts of the creature--the shin1 the round1 the neck of beef1 the knuckle of veal1 and the whole bird of fowls4 ,a bouquet of sweet herbs is used for seasoning soups2 it is composed of parsley1 bay leaf1 cloves1 peppercorns1 thyme and marjoram4 ,stock ,soups ,skill1 patience and good materials are necessary for the making of good soup4 ,in order to draw out and dissolve the nutritive and flavoring qualities of meat1 cut the meat into small pieces1 cover with cold water1 and let stand at least an hour1 then heat very gradually4 ,for a rich stock allow one pint of water to each pound of meat and bone1 having only one quarter pound bone and three quarters meat4 ,one kind of meat may be used1 or several kinds4 ,if soup is made from remnants of cold meat1 be sure to add a small amount of fresh meat to give added flavor4 ,remember that if the contents of the soup kettle are allowed to boil for any length of time1 it will be almost impossible to secure a clear soup from the stock4 ,how to clear ,soup ,stock ,allow the white and shell of one egg for two quarts of strained stock4 ,beat the white1 add crushed shell and the cold stock1 pour into kettle1 set over the fire1 and stir constantly until the boiling point is reached2 boil three minutes without stirring1 then simmer for ten minutes1 strain through sieve1 then through a cheese cloth2 reheat and serve4 ,if these directions are followed1 an absolutely clear soup will be the result4 ,to keep ,soup ,stock ,when the stock is ready to strain1 strain into several receptacles2 a coating of fat will form on the top1 which serves to keep out the air4 ,this fat must be removed before clearing the stock4 ,stock with a coating of fat will keep a week in summer and several weeks in winter4 ,if the weather is very warm1 scald the stock1 then cool quickly4 ,asparagus ,soup #a can of asparagus or #a bunch of asparagus #d cups cold water #c tablespoons butter #c tablespoons flour #b teaspoons salt a few grains cayenne #a cup cream #b slices onion teaspoon white pepper #b cups milk ,wash asparagus if fresh and break off tips2 break remainder of stalks into small pieces4 ,cook tips and stalks in cold water separately4 ,when tender1 drain2 reserve water4 ,keep tips for garnishing soup4 ,press stalks through a pure sieve4 ,scald milk with onion1 remove onion1 add asparagus water1 and thicken with flour and butter cooked together4 ,bring mixture to boiling point2 add cream and seasonings4 ,pour over tips and serve4 ,,note4--,if canned asparagus is used1 drain1 add water and cook in milk in a double boiler twenty minutes4 ,then drain and proceed as with fresh asparagus4 ,artichoke ,soup #a can artichokes #c cups cold water #b tablespoons butter #b tablespoons flour #b cups scalded milk #a egg #a teaspoon salt #a slice onion few grains cayenne ,cook artichokes and onion in water till tender4 ,drain1 press through sieve1 and return to water4 ,melt butter2 add flour and scalded milk4 ,cook until mixture thickens4 ,combine mixtures1 add seasonings1 and just before serving pour on to beaten egg4 ,bean ,soup #a cup ,lima beans #d cups cold water #b tablespoons chopped onion #a sprig parsley #a stalk celery #b tablespoons carrot #d tablespoons butter #b tablespoons flour #c cups milk salt and cayenne #a teaspoon ,worcestershire sauce teaspoon pepper ,soak beans over night4 ,cook beans1 onion1 parsley1 celery and carrot in cold water2 when tender rub through a sieve4 ,melt butter2 add flour1 milk and seasonings2 cook five minutes4 ,combine mixtures and serve4 ,one cup stewed tomatoes added to this soup makes a pleasant variation4 ,kidney ,bean ,soup ,use receipt for ,bean ,soup1 substituting kidney beans for ,lima beans and adding one tablespoon vinegar4 ,baked ,bean ,soup #b cups baked beans #b tablespoons onion #b cups tomatoes #b cups water #d tablespoons butter #b tablespoons flour salt1 pepper and celery salt #b tablespoons chopped pickle ,cook beans in water ten minutes2 press through a sieve4 ,cook onion in butter five minutes2 add flour and seasonings4 ,when well blended1 add tomato1 cook five minutes1 strain1 add bean mixture1 reheat1 and serve with chopped pickles4 ,if beans are very sweet1 it may be necessary to add one to two tablespoons of lemon juice or vinegar4 ,cabbage ,soup #a small cabbage #b cups water #b cups milk #c slices onion #d tablespoons butter #a teaspoon salt teaspoon pepper few grains cayenne #b tablespoons flour ,chop cabbage1 add water1 and cook until tender2 press through a sieve4 ,melt butter1 add chopped onion1 cook slowly five minutes1 add flour1 scalded milk1 cabbage mixture2 cook five minutes4 ,add seasonings1 strain and serve4 ,carrot ,soup carrots #b slices onion sprig parsley cup rice #d tablespoons butter #a teaspoons salt few grains cayenne #b cups water #b cups scalded milk #b tablespoons flour ,chop enough carrots to make two cups4 ,cook in water until tender4 ,press through sieve1 reserving liquor4 ,cook rice in milk in double boiler4 ,cook onion in butter2 add flour and seasonings4 ,mix carrot mixture with rice and milk and pour on to butter and flour2 bring to the boiling point1 strain and serve4 ,garnish with chopped parsley4 ,if this soup seems too thick1 thin with cream or milk4 ,cauliflower ,soup #a medium-sized cauliflower #d cups cold water #d tablespoons butter #d tablespoons flour #b tablespoons grated cheese #b cups scalded milk #b teaspoons salt #b slices onion #a egg yolk few grains cayenne ,cook cauliflower in cold water until tender2 drain1 press through a sieve1 add scalded milk4 ,cook onion in butter1 add flour2 when well blended1 add cauliflower mixture1 seasonings2 cook five minutes1 strain1 add yolk of egg slightly beaten1 and cheese4 ,celery ,soup #b cups celery #a quart cold water #b slices onion #d tablespoons butter #b tablespoons flour #b cups scalded milk #a teaspoons salt #a blade of mace cayenne celery salt ,chop celery2 cook in water until tender4 ,cook onion and mace in milk twenty minutes2 strain4 ,melt butter2 add flour and seasonings4 ,combine celery and milk mixtures1 thicken with butter and flour cooked together1 cook five minutes and serve4 ,,note4--,pieces of celery not suitable for the table may be utilized for this soup4 ,the leaves and root of celery make a very good soup4 ,chestnut ,soup #b cups chestnuts shelled and blanched #c cups cold water #b cups scalded milk teaspoon celery salt salt cayenne nutmeg #b tablespoons onion #d tablespoons butter #b tablespoons flour #a cup cream ,cook chestnuts in cold water until tender1 press through a sieve1 and add scalded milk4 ,cook onion in butter five minutes1 add flour1 seasonings and chestnut mixture4 ,cook five minutes1 add cream1 strain and serve4 ,,note4--,to shell chestnuts1 make a cross on either side of the nut with a sharp knife4 ,put one teaspoon melted butter in dripping pan2 add chestnuts and cook in oven until shells come off easily4 ,cucumber ,soup #d cucumbers #d stalks of celery #d cups milk #b slices onion #a tablespoon chopped pepper #d tablespoons butter #d tablespoons flour salt and pepper cayenne and celery salt #a cup cream or rich milk ,chop cucumbers and celery2 add onion and pepper2 cook in milk in double boiler twenty minutes4 ,add flour and butter cooked together1 and seasonings4 ,cook five minutes1 strain1 add cream1 reheat and serve4 ,corn ,soup #a can corn or #f ears of corn #b cups cold water #b tablespoons chopped onion #b cups scalded milk #a teaspoons salt celery salt and cayenne #c tablespoons butter #c tablespoons flour #a cup beaten cream #a cup popped corn ,cook corn in cold water twenty minutes4 ,press through a sieve2 add scalded milk4 ,cook onion in butter1 add flour and seasonings1 corn mixture1 cook five minutes1 strain1 add beaten cream1 and serve4 ,garnish with popped corn4 ,onion ,soup #f medium-sized onions #c cups cold water #b cups scalded milk salt and cayenne #c tablespoons butter #d tablespoons flour #a egg yolk #b tablespoons ,parmesan cheese #a tablespoon pimento ,chop onions1 cook in two tablespoons butter five minutes2 add water1 cook thirty minutes1 press through a sieve4 ,melt remaining butter1 add flour1 scalded milk and seasonings1 cook five minutes4 ,combine mixtures1 add egg yolks slightly beaten1 ,parmesan cheese and pimento4 ,pea ,soup #a can peas #b cups cold water #a teaspoons salt a bit of bay leaf #c tablespoons butter #c tablespoons flour #c cups scalded milk #a tablespoon chopped onion cayenne and celery salt ,cook peas1 bay leaf1 onion1 and cold water twenty minutes4 ,press through a sieve4 ,make a white sauce of butter1 flour1 and milk4 ,combine mixtures1 add seasonings1 and serve4 ,,note4--,cold cooked peas may be used instead of canned peas4 ,rice ,soup #a cup rice #f cups cold water #a small onion #a green pepper #a teaspoon chopped parsley #b cups cream #d tablespoons butter #b tablespoons flour salt1 cayenne and nutmeg #a teaspoon ,worcestershire sauce ,cook rice1 onion and pepper in cold water until rice is tender4 ,press through a sieve4 ,melt butter1 add flour1 cream and seasonings2 boil five minutes4 ,combine mixtures4 ,add parsley and serve4 ,sorrel ,soup #a cup chopped sorrel #a pint cold water #b tablespoons butter #a cup milk #d tablespoons flour salt and cayenne #a tablespoon tomato catsup #b eggs #a cup cream #b slices onion ,cook onion and sorrel in butter five minutes1 add water1 cook thirty minutes4 ,cook milk and flour in double boiler twenty minutes1 add cream1 beaten eggs1 catsup and strained sorrel mixture4 ,season and serve4 ,spinach ,soup #b quarts spinach #f cups cold water bit of bay leaf #a teaspoon salt #c tablespoons butter #b cups milk #a clove of garlic or #b tablespoons chopped onion cayenne pepper and celery salt #c tablespoons flour cup cream ,cook spinach in water thirty minutes4 ,press through a sieve1 scald milk with onion and bay leaf1 add butter and flour cooked together1 strain1 add seasonings and spinach mixture2 cook five minutes and serve4 ,garnish with beaten cream4 ,squash ,soup #b cups cooked and strained squash #d cups milk #b slices onion bit of bay leaf #c tablespoons butter #c tablespoons flour salt and cayenne cup cream #b tablespoons butter #a teaspoon ,liebig's beef extract ,cook onion in butter five minutes1 add flour1 extract1 seasonings1 and milk in which bay leaf has been scalded1 cook five minutes2 add squash1 strain1 add two tablespoons of butter and serve4 ,garnish with beaten cream4 ,potato ,soup #e potatoes1 boiled #b tablespoons onion #b tablespoons carrot teaspoon celery salt salt1 pepper and cayenne #c tablespoons butter #b tablespoons flour #a quart milk ,cook onion and carrot in butter five minutes1 add flour1 milk1 seasonings2 cook in double boiler twenty minutes2 add mashed potato1 and serve after straining4 ,one cup stewed and strained tomatoes or one fourth cup tomato catsup may be used to vary this soup4 ,tomato ,soup #a can tomatoes #b slices onion #b sprigs parsley bit of bay leaf few gratings of nutmeg #c tablespoons butter #b tablespoons flour #d cups water #c cloves salt and cayenne ,melt butter1 add flour4 ,cook remaining ingredients together twenty minutes4 ,press through a sieve and thicken with flour mixture4 ,if tomato lacks flavor1 season highly with ,worcestershire sauce and ,tabasco sauce4 ,tomato ,bisque ,soup #a can tomatoes #a quart milk #b tablespoons chopped onion cup flour cup butter #a teaspoons salt #a teaspoon chopped parsley teaspoon soda cayenne and celery salt #f cloves ,melt butter1 add onion1 cook five minutes2 add flour1 milk and seasonings1 cook in double boiler twenty minutes4 ,cook tomatoes1 press through a sieve1 add soda4 ,combine mixtures and strain4 ,serve immediately4 ,if tomato is very acid1 it may be necessary to add more soda to neutralize4 ,tomato ,soup with ,stock #a can tomatoes #b tablespoons chopped onion #b tablespoons flour #b tablespoons butter #b tablespoons green pepper #a teaspoon lemon juice #a sprig parsley bit of bay leaf #b cups brown stock salt and cayenne #b tablespoons horse-radish cup cooked macaroni cut in rings ,melt butter1 add green pepper and onion1 cook five minutes2 add tomato1 horse-radish1 stock and seasonings4 ,thicken with butter and flour cooked together4 ,simmer ten minutes1 strain1 add macaroni and serve4 ,this soup unstrained would be a pure4 ,turnip ,soup #b cups hot mashed turnip #a cup hot mashed potato #b tablespoons flour #b teaspoons salt onion #d cups scalded milk #d tablespoons butter teaspoon pepper ,mix turnip1 potato and scalded milk4 ,melt butter1 add flour1 salt and pepper2 when well blended add turnip mixture and onion cut in small pieces4 ,cook in double boiler twenty minutes1 stirring occasionally2 strain and serve4 ,water ,cress ,soup #c cups chopped cress #d tablespoons butter #b tablespoons chopped onion #a teaspoons salt #a cup whipped cream #d cups milk #b tablespoons flour #a teaspoon beef extract cayenne and ,worcestershire ,sauce ,cook cress1 butter and onion together five minutes2 add flour and seasonings4 ,when smooth add milk in which extract has been mixed1 cook twenty minutes1 strain1 serve and garnish with whipped cream4 ,vegetable ,soup #a cup chopped carrot #a cup chopped turnip #a cup chopped celery cup butter or pork fat #b cups chopped potato #a cup chopped onion #d cups milk salt1 pepper1 cayenne ,parboil potatoes ten minutes4 ,melt butter1 add vegetables1 cook ten minutes1 stirring occasionally4 ,add milk and cook in doubler boiler until vegetables are tender4 ,season1 strain1 garnish with parsley and serve4 ,black ,bean ,pure #b cups black beans #h cups water #d tablespoons chopped pork #c tablespoons chopped onion #b tablespoons flour #a teaspoons salt #f cloves teaspoon mustard #b tablespoons butter #a hard-cooked egg #a lemon sliced ,soak beans over night1 drain1 add water and cook until tender--four or five hours4 ,press through a sieve2 cook pork in a frying pan1 add onion1 cook five minutes2 add bean mixture1 melt butter1 add flour and seasonings2 combine mixtures1 strain4 ,garnish with egg cut in slices and lemon4 ,a ham bone cooked with the beans is considered by many to be an improvement4 ,split ,pea ,pure #b cups split peas #h cups water #c tablespoons chopped onion #a teaspoon salt #b drops ,tabasco ,sauce #d tablespoons chopped pork #b tablespoons butter #b tablespoons flour #b cups milk ,soak peas over night1 drain1 cook until tender4 ,cook onion and salt pork together ten minutes2 add to pea mixture4 ,press through a sieve1 melt butter1 add flour1 milk1 seasonings1 and cook five minutes4 ,combine mixtures1 and serve4 ,lentil ,pure ,prepare the same as ,split ,pea ,pure1 substituting one and one half cups lentils for split peas4 ,potato ,chowder #c cups potatoes cut into dice cup salt pork cut into dice cup onion #b tablespoons butter #b tablespoons flour #c cups milk #a cup water #a tablespoon parsley #a teaspoon salt cayenne and celery salt ,cook salt pork in frying pan ten minutes2 add onion1 cook ten minutes4 ,put a layer of parboiled potatoes in kettle1 cover with onions and salt pork1 and so continue until all potatoes and onions are used4 ,cover with water and simmer until potatoes are tender4 ,melt butter2 add flour1 milk and seasonings4 ,cook five minutes4 ,combine mixtures4 ,if potatoes are very old1 it is better to parboil them before putting them with the onion4 ,corn ,chowder #a can corn #a cup salt pork cut in cubes #a cup potatoes cup onion salt and cayenne #c cups water #b cups milk #a tablespoon butter #a tablespoon flour cup cracker crumbs ,cook salt pork in frying pan five minutes2 add onion and cook until yellow4 ,parboil potatoes five minutes2 add to onion with corn and water2 cook twenty minutes4 ,thicken milk with butter and flour cooked together4 ,combine mixtures2 add cracker crumbs and seasonings1 and serve4 ,succotash may be substituted for corn4 ,clam ,chowder #d cups clams #d cups potatoes cup onion cup salt pork cut in cubes #b tablespoons flour #a teaspoon salt #a teaspoon ,tabasco ,sauce #b cups boiling water #d cups milk1 scalded #b tablespoons butter ,remove heads from clams and chop4 ,parboil potatoes4 ,cook onion and salt pork together ten minutes4 ,arrange clams1 potatoes1 onion and salt pork in layers in the kettle2 cover with boiling water1 and simmer until tender4 ,thicken milk with flour and butter cooked together2 add fish mixture and seasonings1 and serve4 ,fish ,chowder #a haddock weighing five pounds #d cups potato dice cup onion dice cup salt pork dice salt1 pepper1 cayenne #d cups hot water #b tablespoons butter #d tablespoons flour #d cups milk #aj buttered crackers ,remove head and skin and cut fish into fillets4 ,cover head1 skin and bones with cold water2 simmer twenty minutes2 strain4 ,reserve liquor4 ,parboil potatoes ten minutes4 ,cook onions in salt pork until yellow4 ,arrange in layers1 fish1 potatoes1 onions and salt pork2 cover with water in which bones were cooked1 and simmer until potatoes are tender4 ,thicken milk with butter and flour cooked together1 combine mixtures1 add seasonings1 and pour over buttered crackers which have been previously soaked in cold milk4 ,caution4--,do not allow onion or salt pork to burn4 ,new ,england ,chowder #d cups clams or #d pounds haddock #d tablespoons onion #d cups tomatoes #d tablespoons salt pork fat #d tablespoons butter #b tablespoons flour #b cups boiling water salt1 pepper and cayenne #aj buttered crackers #c cups potato dice ,cook onion in salt pork fat until yellow2 add clams or fish free from bone2 simmer twenty minutes4 ,parboil potatoes1 drain1 and add to fish with boiling water4 ,cook until potatoes are tender4 ,melt butter2 add flour1 tomatoes and seasonings4 ,combine mixtures1 and pour over buttered crackers which have been previously soaked in cold milk4 ,lobster ,chowder #b cups lobster meat cup onion cup salt pork fat #b tablespoons butter #d cups milk salt1 cayenne1 blade of mace #a cup hot cream #b tablespoons flour ,cook onion in salt pork fat2 melt butter2 add flour1 milk and seasonings1 and cook in double boiler with lobster cut in cubes twenty minutes2 add strained salt pork fat1 hot cream1 and serve4 ,crab ,chowder ,prepare the same as ,lobster ,chowder1 substituting crab meat for lobster meat4 ,shrimp ,chowder ,prepare the same as ,lobster ,chowder1 substituting shrimps for lobster meat4 ,salt ,codfish ,chowder cup salt pork fat #b onions cut in small pieces #b cups shredded codfish #a cup cream #d tablespoons butter #c cups potato cut in cubes salt1 pepper1 cayenne #a cup boiling water #h crackers buttered #b tablespoons flour ,soak codfish in cold water one hour2 drain4 ,parboil potatoes ten minutes4 ,cook onions in pork fat1 add drained potatoes1 fish1 and one cup of boiling water2 cook until potatoes are tender4 ,melt butter2 add flour1 milk1 cream and seasonings4 ,combine mixtures1 cook five minutes1 and serve with crackers which have been previously soaked in milk4 ,clam ,bisque ,no4 #a #b cups clams #b tablespoons onion bit of bay leaf #c tablespoons butter #d tablespoons flour #b cups chicken stock #a teaspoon salt pepper and cayenne #b cups hot cream #a teaspoon ,worcestershire ,sauce ,chop clams1 and cook in stock twenty minutes4 ,melt butter1 add onions1 cook five minutes2 add flour1 strained clam liquor1 cook five minutes2 add seasonings1 cream1 and serve4 ,crab ,bisque #f crabs #b tablespoons butter #b tablespoons onion #a teaspoon salt #b tablespoons flour #b cups milk cup boiled rice cayenne and blade of mace ,boil crabs in water to cover twenty minutes4 ,remove meat1 add rice1 and cook in two tablespoons butter five minutes2 add onion1 cook five minutes1 and press all through a sieve4 ,scald mace in milk4 ,thicken milk with butter and flour cooked together2 add seasonings4 ,combine mixtures1 reheat and serve4 ,lobster ,bisque #b cups lobster meat #b cups boiled rice #b cups white stock tablespoon salt lobster coral #d tablespoons butter #b tablespoons flour #b cups milk pepper1 cayenne and nutmeg #b tablespoons ,madeira ,cook lobster1 rice and white stock twenty minutes2 press through a sieve4 ,thicken milk with flour and butter cooked together2 add seasonings4 ,combine mixtures and thin with cream to desired consistency4 ,garnish with lobster coral pressed through a sieve4 ,oyster ,bisque #b cups white stock or milk #a teaspoon chopped parsley blade of mace #b cups oysters #a cup cream salt1 pepper1 cayenne #a egg #b tablespoons butter #b tablespoons flour ,cook oysters in white stock until edges curl4 ,strain1 reserve liquor and chop oysters2 press through a sieve2 add butter and flour cooked together1 seasonings and cream2 cook five minutes1 add to egg slightly beaten and serve4 ,clam ,bisque ,no4 #b ,substitute clams for oysters and proceed as for ,oyster ,bisque4 ,oyster ,bisque la ,reine #d cups oysters #a cup milk #a egg #b tablespoons butter salt1 paprika1 cayenne cup cracker crumbs #a cup finely chopped chicken meat parsley dash nutmeg ,cook oysters in their own liquor until edges shrivel4 ,drain1 reserve liquor2 chop oysters4 ,melt butter1 add cracker crumbs and milk4 ,cook five minutes1 add seasonings1 combine mixtures1 strain thoroughly4 ,add beaten egg and chicken meat4 ,bisque of ,shrimps1 ,bretonne #a quart shrimps #b tablespoons onion #c tablespoons butter #b cups white stock #a tablespoon carrot #b tablespoons celery cup chopped mushrooms salt and cayenne #a cup white wine ,cook shrimps and vegetables in butter2 add seasonings1 white stock1 and boil five minutes4 ,press through a sieve4 ,add wine and serve immediately4 ,by adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made4 ,bouillon #f pounds round of beef finely chopped #c quarts cold water #a pound bones1 cracked #b teaspoons salt #a teaspoon finely chopped red or green pepper #a small onion stuck with cloves cup celery cup carrot #f peppercorns #b cloves cup sherry #b tablespoons butter ,cover meat and bones with cold water2 simmer four hours4 ,saut vegetables in butter2 add to stock with seasonings except sherry4 ,cook one hour longer1 strain1 cool1 remove fat and clear4 ,add sherry and serve4 ,brown ,soup ,stock ,is made like bouillon1 with the addition of three sprigs of parsley1 one sprig of thyme and omission of the sherry4 ,if the stock is not sufficiently brown1 add one teaspoon ,kitchen ,bouquet for each quart of stock1 or one teaspoon of caramelized sugar4 ,many prefer browning a portion of the meat before covering with cold water1 to give color to the soup4 ,if this method is employed1 use one quart less water4 ,st4 ,germain ,soup #f cups brown stock #b tablespoons onion #a sprig parsley #c tablespoons butter #a can peas bit of bay leaf salt1 pepper1 cayenne #c tablespoons flour #b cups milk ,reserve one fourth cup of peas for garnishing2 cook remainder of peas1 onion1 bay leaf and parsley in stock ten minutes2 mash through a sieve4 ,make a white sauce of butter1 flour and milk2 combine mixtures1 cook five minutes1 add peas1 and serve with sippets of bread4 ,consomm #h pounds beef #b-pound knuckle of veal #a small fowl cup carrot cup turnip cup onion #a tablespoon salt #a sprig marjoram #a sprig thyme #a bay leaf #a sprig parsley #f quarts cold water ,simmer beef1 veal and fowl in water four hours2 add vegetables1 salt1 and herbs tied in a bag2 cook slowly one hour4 ,strain1 cool1 remove fat and serve4 ,consomm is the foundation for all clear soups1 each soup taking its name from the garnishing which is used4 ,consomm with ,barley #b tablespoons pearl barley #h cups boiling water #b quarts consomm #a teaspoon salt ,cook barley in boiling water until tender2 add salt1 reheat in consomm and serve4 ,consomm with ,eggs #b quarts consomm #f eggs #d cups water #a teaspoon salt ,poach eggs in salted water4 ,place in a tureen and pour hot consomm over them4 ,consomm ,claret #b quarts consomm #a inch stick cinnamon #c egg yolks #b cups claret #b cups hot water #c egg whites ,cook cinnamon in consomm2 add claret and hot water4 ,beat egg yolks2 add hot mixture slowly to them4 ,cut and fold in the beaten whites4 ,serve immediately4 ,vegetable ,consomm #h cups consomm #b tablespoons carrots #b tablespoons string beans #b tablespoons turnips #b tablespoons green peas #b tablespoons asparagus tips ,cut carrots and turnips in inch straws1 add remaining vegetables1 and cook in boiling salted water until tender2 add consomm1 reheat and serve4 ,consomm l',italienne #b tablespoons spaghetti #d tablespoons mushrooms #b cups consomm #b tablespoons butter ,cook spaghetti in boiling salted water2 when tender1 cut in rings4 ,cut mushrooms in slices and saut with spaghetti in melted butter4 ,heat consomm1 add spaghetti and mushrooms1 and serve4 ,consomm au ,riz #h cups consomm cup rice #h cups boiling water #a teaspoons salt ,cook rice in boiling salted water until tender2 drain1 pour over rice six cups boiling water to wash off starch and separate kernels2 drain1 add hot consomm and serve4 ,swiss ,consomm #f cups consomm cup carrots cut in fancy shapes #b tablespoons butter cup turnips cut in fancy shapes #a cup celery cut in small pieces #b tablespoons cold cooked chicken #a cup roasted chestnuts cut in slices ,melt butter1 add vegetables and cook until yellow4 ,cook in boiling water until tender1 being careful not to overcook4 ,drain1 add hot consomm1 chestnuts and chicken4 ,season with salt and pepper if necessary4 ,chicken ,consomm #a fowl cut in pieces #d quarts cold water cup onion cup celery #a tablespoons salt pepper1 cayenne and celery salt bit of bay leaf sprig of parsley ,cover fowl with cold water1 bring to the boiling point1 then simmer four hours2 add vegetables and seasonings1 and simmer one hour4 ,strain1 cool1 remove fat1 clear and serve4 ,if all the stock is not needed at once1 remove fat from portion required only1 as fat prevents the stock from spoiling4 ,chicken ,consomm with ,macaroni #b quarts chicken consomm cup cooked macaroni cut in rings ,reheat consomm and add macaroni rings4 ,chicken ,consomm with ,custard cup milk #a slice onion teaspoon ,worcestershire ,sauce salt1 cayenne bit of bay leaf #a egg #f cups consomm ,scald milk with onion and bay leaf4 ,strain2 beat egg slightly2 add seasonings and milk4 ,bake in shallow pan until firm4 ,cool2 remove from pan2 cut in fancy shapes4 ,heat consomm1 add custard and serve4 ,white ,soup ,stock ,no4 #a #a knuckle veal #a onion stuck with #f cloves cup celery water #a fowl cup carrot #a tablespoon salt parsley pepper and cayenne ,break the knuckle of veal in small pieces2 add cut and disjointed fowl and water1 allowing one quart to each pound of meat and bone4 ,cook three hours1 keeping below the boiling point4 ,add remaining ingredients2 simmer one hour2 strain2 cool2 use as needed4 ,white ,soup ,stock ,no4 #b #f-pound knuckle of veal #b pounds chopped veal cup celery #d quarts water cup onion #a teaspoon peppercorns #b teaspoons salt ,break knuckle in pieces2 add chopped veal2 cover with water2 let stand one hour4 ,simmer four hours2 add vegetables2 simmer one hour2 add seasonings and strain4 ,the meat used in this receipt or in ,white ,soup ,stock ,no4 #a may be chopped and used for croquettes1 souffls1 veal loaf1 or hash1 but as it lacks flavor1 the dishes must be highly seasoned to be palatable4 ,white ,soup #b cups white stock #b cups cream salt and pepper #a cup cooked rice #b tablespoons butter #b tablespoons flour ,make a white sauce of butter1 flour and cream4 ,add white stock1 cooked rice1 seasonings2 reheat and serve4 ,chicken ,stock ,cook a fowl in cold water to cover2 add seasonings1 strain1 and use for stock4 ,peanut ,soup #b cups shelled and blanched peanuts cup onion cup celery #b cups white stock #d tablespoons butter #b tablespoons flour #b cups milk salt1 cayenne1 paprika ,chop peanuts in meat chopper4 ,cook chopped nuts1 onion and celery in white stock twenty minutes4 ,melt butter2 add flour1 milk and seasonings2 cook five minutes4 ,combine mixtures1 strain and serve4 ,mushroom ,soup #d cups mushrooms #d cups water #d cups chicken stock #d tablespoons butter #c tablespoons flour #a cup cream salt and pepper celery salt ,clean and chop mushrooms2 cook in water until tender2 press through a sieve4 ,melt butter2 add flour1 white stock2 cook five minutes2 add mushroom mixture1 cream and seasonings2 reheat1 strain and serve4 ,chicken ,gumbo #a chicken cut in pieces #a cup salt pork cubes cup onion #d quarts water #d tablespoons flour salt1 pepper1 cayenne #a cup cream #a quart green okra #a tablespoon chopped red pepper #a bay leaf1 sprig of thyme #d tablespoons butter #a cup rice cooked #a clove garlic ,cook salt pork in frying pan five minutes2 add chicken1 and saut a golden brown4 ,remove chicken2 add onion1 garlic1 okra cut in slices1 and saut one half hour4 ,add to chicken and cover with boiling water4 ,add red pepper1 seasonings1 and cook slowly until chicken is tender4 ,melt butter2 add flour and cream2 cook five minutes2 add chicken mixture4 ,serve garnished with rice4 ,oyster ,gumbo cup onion cup butter #a quart oysters #d quarts water #a chicken cut in pieces #a cup cooked rice #a tablespoon chopped red pepper #a quart okra #b tablespoons butter #b tablespoons flour salt and pepper ,melt butter1 add chicken1 and saut4 ,remove chicken2 add onion1 okra1 pepper4 ,cook ten minutes4 ,add to chicken and cover with boiling water4 ,when chicken is tender1 add oysters and cook until edges curl4 ,melt butter1 add flour1 and thicken soup4 ,serve garnished with rice4 ,crab ,gumbo ,prepare same as ,chicken ,gumbo1 substituting one quart crab meat for chicken and using the crab liquor4 ,mulligatawny ,soup #f cups chicken stock cup onion #b tablespoons chopped cooked ham #a tablespoon carrot #d cloves #a teaspoon curry powder #a teaspoon chopped parsley salt1 pepper1 cayenne cup cooked chicken #b cups tomato cup green apple #a tablespoon tomato catsup cup boiled rice #a lemon sliced ,melt butter1 add vegetables1 and cook five minutes4 ,add remaining ingredients1 except lemon1 and cook one half hour4 ,serve garnished with lemon4 ,green ,turtle ,soup #a can green turtle #d cups brown stock #d cloves1 #f peppercorns bit of bay leaf blade of mace cayenne #a sliced lemon sprig each of savory1 marjoram1 thyme and sage #c tablespoons butter cup onion #c tablespoons flour #a teaspoon salt #b cups brown stock cup sherry ,separate the green fat from the rest of the turtle4 ,cut fat in cubes4 ,cook turtle and herbs in four cups of stock one half hour4 ,melt butter2 add onion1 flour1 salt1 cayenne and two cups stock2 boil five minutes2 add turtle mixture2 cook five minutes2 add fat cubes4 ,pour into tureen1 and garnish with lemon2 add sherry4 ,serve4 ,terrapin ,soup #a can terrapin #d cups white stock #d tablespoons butter #b egg yolks hard cooked salt1 cayenne blade of mace #a cup cream #b tablespoons flour cup sherry ,cook terrapin1 stock and mace twenty minutes4 ,melt butter1 add flour1 cream and egg yolks2 combine mixtures1 add sherry1 and garnish with rice balls4 ,mock ,turtle ,soup #a calf's head #a teaspoon vinegar #b tablespoons onion #b tablespoons turnip bit of bay leaf #f peppercorns #b tablespoons butter #c tablespoons flour #c tablespoons ,madeira lemon1 thinly sliced #b quarts cold water #b tablespoons carrot #b tablespoons celery #b sprigs parsley #b tablespoons chopped ham #a cup meat from calf's head #a tablespoon salt #b cups brown stock #a tablespoon mushrooms ,cover calf's head with cold water1 add vinegar1 vegetables1 seasonings1 and simmer two hours4 ,remove one cupful of meat4 ,simmer two hours longer4 ,strain2 cool2 remove fat4 ,brown butter2 add flour1 and brown2 add brown stock1 strained liquor1 chopped ham1 calf's head meat1 lemon1 ,madeira and mushrooms4 ,reheat and serve4 ,should it be necessary to keep the soup hot1 delay adding wine until serving4 ,ox-tail ,soup #b ox-tails #a onion stuck with #f cloves cup salt pork fat #b quarts cold water pepper and cayenne #a cup brown stock #a sprig parsley #b tablespoons carrot #b tablespoons celery #b teaspoons salt #c tablespoons ,madeira wine #b tablespoons butter #b tablespoons flour ,cut ox-tails at joints1 add onion1 and saut in pork fat2 add cold water1 and simmer four hours2 add vegetables and seasonings2 simmer one hour4 ,strain2 cool2 remove fat4 ,brown butter2 add flour and brown2 add strained stock1 brown stock and meat cut from bones4 ,reheat1 add ,madeira1 and serve4 ,,chapter ,,iii ,,fish ,,for convenience' sake we divide fish into two classes--vertebrate and shellfish4 ,the freshness of fish is best determined by the odor4 ,if the flesh of the fish is soft and flabby1 the fish has been frozen1 or has been kept too long4 ,fish ,fillets ,fish fillets are the flesh of vertebrate fish separated from the bone and cut into large or small pieces4 ,fish ,forcemeat ,is the flesh of fish finely chopped and pressed through a fine sieve before being cooked4 ,fish ,stock ,is the seasoned liquid in which fish has been cooked4 ,garnishings for ,fish ,parsley1 lemon slices1 lemon baskets1 lemon slices sprinkled with finely chopped parsley1 chopped red or green pepper1 potato balls1 olives1 hard-cooked eggs1 capers1 and pickles cut lengthwise and spread to resemble a fan2 mashed potato and mushrooms1 cucumbers and tomatoes2 matre d'htel butter and water cress4 ,boiled ,fish a #d-pound cod #b tablespoons chopped onion #b tablespoons chopped carrot #a sprig parsley #b quarts water #a tablespoon salt bay leaf and clove cup vinegar ,wash and wipe fish4 ,cover with boiling water and add remaining ingredients2 bring quickly to the boiling point1 and keep just below the boiling point until fish separates slightly in flakes--about thirty minutes4 ,a fish kettle is the most convenient receptacle for cooking fish whole4 ,if one is not available1 use a piece of cheese cloth just large enough to cover fish and tie loosely with string4 ,all other boiled fish may be cooked in the same way as boiled cod4 ,,steamed ,,fish ,steamed ,salmon ,wrap four pounds of salmon in a piece of cheese cloth4 ,set in a plate in a steamer and cook until fish separates from bone--from forty-five to sixty minutes1 according to thickness of fish4 ,all other fish may be steamed in the same way4 ,,broiled ,,fish ,broiled ,mackerel ,wash and wipe fish2 grease a wire broiler with clarified butter1 lard1 or pork fat4 ,season fish with salt and pepper1 place on greased broiler and broil over clear fire1 turning every five seconds4 ,if the fish is a thick one1 hold at quite a distance from fire until fish is cooked through1 then hold nearer embers to brown4 ,separate1 first skin side1 then flesh side1 with sharp knife from the broiler4 ,remove to hot platter1 butter1 garnish and serve4 ,,fried ,,fish ,fried ,smelts ,wash1 dry thoroughly1 and sprinkle smelts with salt1 pepper and flour2 dip in beaten egg which has also been seasoned with salt and pepper2 drain and dip in flour1 meal1 or sifted bread crumbs4 ,the fish must be completely covered with egg and crumbs4 ,fry in deep fat1 first testing fat with a crumb of bread1 which should brown delicately in one minute4 ,smelts may be cooked with their heads on1 or the backbone may be removed and the fish rolled up in the shape of a muff1 or they may be skewered in the shape of a ring4 ,when fried1 drain on brown paper and serve on hot platter2 garnish with lemon baskets filled with ,mayonnaise ,dressing and parsley4 ,any small fish may be fried in the same way2 large fish are generally cut in fillets1 prepared and fried in the same way4 ,,baked ,,fish ,baked ,bluefish ,,stuffing #b tablespoons butter #a cup cracker crumbs or dried bread crumbs #a teaspoon finely chopped parsley #a tablespoon chopped pickles #a teaspoon salt1 few drops onion juice to cup milk or water ,melt butter1 add remaining ingredients1 and stir lightly with a fork until heated through4 ,if a dry stuffing is preferred1 omit liquid4 ,wash and wipe bluefish1 stuff1 and sew4 ,cut three gashes on either side of fish and insert a slice of salt pork in each gash 7if desired fancy1 pink the edges of the salt pork74 ,season with salt and pepper1 brush with melted butter1 and dredge with flour4 ,place on a greased fish sheet1 or on two four-inch-wide pieces of cheese cloth4 ,set in dripping pan1 surround with finely chopped pork2 bake1 allowing fifteen minutes to the pound2 baste with salt pork fat4 ,there should be sufficient in the pan2 if not1 try out an additional quantity of pork4 ,when the fish is browned on one side1 it should be turned1 basted and browned on the other4 ,to avoid this turning1 many prefer to skewer the fish in the shape of the letter ,s1 and place as if swimming in the pan4 ,,baked ,,haddock ,,with ,,oyster ,,stuffing ,oyster ,stuffing #b cups oysters cup butter #a tablespoon chopped parsley #a cup cracker crumbs salt pepper ,drain oysters2 mix crumbs1 melted butter and parsley4 ,season highly with salt and pepper4 ,sprinkle oysters with salt and pepper and mix with crumbs4 ,remove head1 tail and bone from haddock4 ,season with salt1 pepper and lemon juice4 ,stuff with oyster stuffing and sew4 ,place on fish sheet or strips of cheese cloth in baking pan1 dot with butter1 and sprinkle with salt and pepper4 ,bake1 allowing twelve minutes to the pound1 basting with melted butter1 or after fish is stuffed1 place in pan2 cover with buttered cracker crumbs and baste4 ,remove from pan to hot platter2 garnish with parsley and pickles1 and serve with ,tomato1 ,hollandaise ,sauce1 or ,egg ,sauce4 ,,baked ,,fillet ,,of ,,fish ,baked ,fillet of ,halibut #b slices of halibut cut from middle of fish salt1 pepper1 lemon juice1 melted butter #b cups oyster stuffing ,wash and wipe fish4 ,place one slice on a buttered fish sheet1 brush with melted butter1 sprinkle with salt and pepper1 cover with oyster stuffing4 ,place second slice on top of oysters1 season1 and brush with butter4 ,bake forty minutes1 basting frequently with melted butter1 turning pan often in order that the fish may be uniformly browned4 ,remove to hot platter2 garnish with potato balls1 parsley1 and lemon2 ,hollandaise1 ,tomato1 or ,bchamel ,sauce4 ,finnan ,haddie ,baked ,wash the fish1 put flesh side down in dripping pan1 cover with cold water1 let stand on back of range ten minutes4 ,drain and rinse with cold water4 ,place on platter1 cover with milk1 and bake twenty minutes4 ,,saut,d ,,fish ,sautd ,trout #f medium-sized trout olive oil or melted butter cornmeal1 salt and pepper #b tablespoons lard or butter ,wash and wipe fish4 ,sprinkle with salt and pepper1 dip in olive oil1 roll in cornmeal1 and saut until brown1 and crisp in butter or lard4 ,drain on brown paper4 ,serve on hot platter1 and garnish with lemon and cress4 ,all kinds of small fish may be cooked in the same manner4 ,deviled ,fillets of ,fish #f fish fillets #a teaspoon mustard #b tablespoons lemon juice #a tablespoon hot water #a teaspoon ,worcestershire sauce teaspoon salt teaspoon paprika cup cracker crumbs seasoned ,mix mustard1 lemon juice1 ,worcestershire sauce1 salt and paprika4 ,wipe and broil the fish1 spread with mustard mixture1 roll in crumbs1 and broil until crumbs are brown4 ,serve hot1 with ,sauce ,tartare or ,tomato ,tartare4 ,fried ,fillet of ,sole #f fillets of sole #d anchovies boned and skinned #b teaspoons lemon juice #b teaspoons butter teaspoon mustard salt1 cayenne pepper ,prepare the fillets1 sprinkle with salt and pepper2 spread with remaining ingredients blended4 ,roll fillets1 dip in crumbs1 egg and crumbs1 fry in deep fat1 and drain on brown paper4 ,serve on a napkin and garnish with lemon and water cress4 ,fillets prepared in this way may also be baked in the oven with white wine1 and served garnished with ,french fried potatoes and parsley4 ,finnan ,haddie ,croquettes ,prepare fish as for ,baked ,finnan ,haddie4 ,flake the fish1 moisten with thick ,white ,sauce1 season with ,worcestershire ,sauce4 ,shape in croquettes1 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,planked ,shad #a shad with backbone removed #d tablespoons butter few drops onion juice #a tablespoon salt #b tablespoons finely chopped parsley #b tablespoons ,tomato ,catsup or #b tablespoons white wine few grains cayenne ,wipe shad2 place skin side down on oak plank4 ,sprinkle with salt and pepper2 spread with butter4 ,cook in hot oven twenty to thirty minutes4 ,brown with a salamander4 ,spread with parsley and catsup or white wine4 ,garnish with highly seasoned hot mashed potato pressed through a pastry bag and tube4 ,also radishes cut in shape of roses1 lemons cut in shape of crescents and dipped in chopped parsley1 and sprigs of parsley4 ,fried ,whitebait #b pounds whitebait salt1 pepper flour lemon slices ,dry whitebait in towel2 sprinkle with salt and pepper2 dredge napkin with flour4 ,shake whitebait in napkin until each little fish is covered with flour4 ,dip frying basket in hot fat2 cover bottom of frying basket with floured whitebait2 plunge into hot fat2 fry until a golden brown2 drain on brown paper4 ,serve on napkin4 ,garnish with lemon and parsley4 ,brown bread is served with these fish4 ,,shellfish ,scalloped ,oysters #a quart oysters #a cup fine bread crumbs #a teaspoon salt cup butter #b tablespoons parsley #b tablespoons celery teaspoon paprika #a cup cream cup wine ,clean oysters4 ,butter a baking dish2 arrange a layer of oysters in the bottom of the dish4 ,mix butter and bread crumbs2 sprinkle oysters with crumbs1 parsley1 celery1 paprika1 salt and two tablespoons of cream4 ,continue arranging in layers until dish is filled1 having crumbs for the last layer4 ,just before baking1 add wine and bake twenty minutes4 ,oysters are best baked in a shallow dish so as to have two layers of oysters only4 ,scalloped ,fish and ,oysters #b cups cold cooked fish #b cups oysters #b cups ,white ,sauce #a cup buttered crumbs ,arrange fish1 oysters and ,white ,sauce in alternate layers4 ,cover with buttered crumbs and bake until crumbs are brown4 ,oyster ,stew #a quart oysters #a quart milk #d tablespoons butter salt and pepper #d tablespoons cracker crumbs ,drain oysters from liquor2 heat liquor to boiling point4 ,skim4 ,scald milk in double boiler2 add liquor and oysters2 cook until edges of the oysters shrivel2 add butter1 salt and pepper4 ,serve at once4 ,if cracker crumbs are used1 combine butter and cracker crumbs and add to oyster mixture4 ,oysters and oyster liquor must not be added to milk until just before serving1 as the mixture is apt to curdle if the oysters are allowed to stand in the milk4 ,spindled ,oysters #a quart oysters #ab slices bacon salt1 pepper #f squares buttered toast ,drain oysters from their liquor and dry between towels4 ,cut the bacon in pieces half the size of the oysters4 ,arrange the oysters and bacon in alternate layers on wooden skewers1 being careful to pierce the hard muscle4 ,place in a hot pan and bake in a hot oven until bacon is done4 ,ten minutes should suffice4 ,serve one skewerful on each slice of buttered toast4 ,many persons like the liquor of the oysters heated1 strained1 and poured over the toast just before serving4 ,broiled ,oysters ,look over oysters1 reject shells1 and dry oysters between towels4 ,dip in melted butter or olive oil seasoned with salt and pepper4 ,heat broiler2 grease2 arrange oysters on broiler2 broil over a clear fire four to six minutes1 turning often4 ,serve on squares or rounds of toasted bread spread with butter and slightly moistened with oyster liquor4 ,garnish with a sprig of parsley and one quarter slice of lemon4 ,panned ,oysters ,melt two tablespoons of butter in hot frying pan1 add one pint of cleaned and drained oysters1 sprinkle with salt and pepper1 and cook in hot oven until edges shrivel4 ,serve on hot buttered squares of toast with strained liquor from oysters4 ,garnish with finely chopped parsley4 ,sautd ,oysters ,pick over1 drain1 and dry oysters2 dip in crumbs1 egg and crumbs1 season with salt and pepper4 ,melt one tablespoon each of lard and butter in frying pan4 ,when hissing hot1 cover bottom of pan with prepared oysters and saut until a golden brown on both sides4 ,drain on brown paper2 reheat in oven if necessary4 ,serve on hot platter and garnish with parsley1 lemon and ,sauce ,tartare4 ,fried ,oysters ,fried oysters are prepared same as ,sautd ,oysters except they are fried in deep fat4 ,suprme ,oysters #a pint oysters #b tablespoons butter #b tablespoons onion #d tablespoons flour cup cream cup finely cut chicken cup chicken stock cup oyster liquor salt1 cayenne1 nutmeg #c egg yolks parsley ,melt butter2 add onion2 when yellow1 add flour2 when well blended1 add liquids and seasonings4 ,cook five minutes2 add chicken1 yolks of eggs beaten until thick and cream beaten until stiff4 ,when thick1 cool4 ,parboil oysters2 drain and dry4 ,cover oysters with chicken mixture1 dip in crumbs1 egg and crumbs1 and fry in hot fat4 ,drain4 ,serve on hot dish and garnish with lemon and ,mayonnaise ,dressing4 ,clams ,clams may be cooked and served in all ways like oysters4 ,steamed ,clams ,wash and scrub clam shells2 place in kettle2 add water1 allowing one half cup of water for each peck of clams4 ,cover kettle and cook until shells open4 ,serve hot with melted butter4 ,kettle should be removed from the range as soon as shells open1 otherwise clams will be overcooked4 ,clam ,fritters #b egg yolks well beaten cup milk #a tablespoon olive oil cup flour salt1 pepper1 cayenne #b egg whites stiffly beaten #a tablespoon lemon juice ,combine ingredients in order given2 let stand ten minutes4 ,remove clams from shell1 cut off heads1 cover with batter1 and fry until golden brown in hot fat4 ,drain on brown paper4 ,as clams contain so much water1 only a few should be put into the fat at once4 ,oysters in batter may be prepared in the same way as ,clam ,fritters4 ,fried ,scallops #a quart scallops salt and pepper1 #a egg flour crumbs ,wash1 drain1 and parboil scallops4 ,season2 dip in flour1 egg and crumbs and fry in deep fat4 ,drain and serve with ,sauce ,tartare4 ,garnish with parsley and lemon4 ,fried ,scallops in ,batter ,parboil scallops1 and proceed as with ,clam ,fritters4 ,scalloped ,scallops #a pint scallops #a cup mushrooms1 chopped #b tablespoons onion #d tablespoons butter #d tablespoons flour #a cup cream cup scallop liquor salt1 pepper1 cayenne ,parboil scallops4 ,drain and cut in slices4 ,melt butter2 add onion and mushrooms1 cook five minutes2 add scallops1 cook five minutes2 add liquids1 cook until thick4 ,place mixture in buttered baking dish or scallop shells2 dot with butter2 cover with buttered and seasoned crumbs2 bake until crumbs are brown4 ,lobster ,to open a lobster3 wipe lobster1 break or sever small and large claws from the body4 ,separate tail from body portion by twisting and pulling at the same time4 ,remove meat from body portion carefully1 picking edible portion from small bones4 ,reserve liver and coral if there is any2 discard stomach1 or 8lady40 ,meat from the body of the lobster is the sweetest and tenderest1 but is often thrown away because of the difficulty in removing it4 ,break the large claws1 or if the shell is tender1 cut with scissors and remove meat whole4 ,crush the tail shell and remove the meat in one piece4 ,cut entire length of the tail meat and remove the intestinal canal4 ,the small claws are attractive for garnishing1 and should be reserved4 ,creamed ,lobster #a pint lobster meat #d tablespoons butter #d tablespoons flour parsley salt1 pepper1 cayenne #b cups cream #a red pepper cut in ribbons #a teaspoon lemon juice ,make a ,white ,sauce of butter1 flour1 seasonings and cream4 ,parboil red pepper1 add to sauce with lobster meat1 reheat1 and serve on rounds of buttered toast4 ,scalloped ,lobster ,use receipt for ,creamed ,lobster and bake in lobster shell1 scallop shells1 ramekins1 or baking dishes1 covered with buttered and seasoned cracker crumbs4 ,garnish with small lobster claws and parsley4 ,deviled ,lobster ,prepared same as ,creamed ,lobster1 with addition of one teaspoon each of onion juice1 ,worcestershire sauce1 mustard1 few grains of cayenne and a few drops of ,tabasco4 ,shrimps and ,crabs ,shrimps and crabs may be creamed1 scalloped1 or deviled1 like lobster1 garnished and served in the same way4 ,deviled ,crabs #a cup crab meat #a teaspoon chopped chives #a teaspoon mustard #b egg yolks salt1 pepper #b tablespoons butter #b tablespoons flour cup stock or milk #a teaspoon ,worcestershire ,sauce buttered bread crumbs ,melt butter1 add flour1 mustard1 salt and pepper2 when blended1 add stock2 cook five minutes2 add egg yolks1 crab meat and chives4 ,arrange in crab shells or in ramekin dishes4 ,cover with ,worcestershire ,sauce and bread crumbs4 ,bake until crumbs are brown4 ,crabs in ,red ,peppers #h red peppers #a pint crab meat #d tablespoons butter #d tablespoons flour #a tablespoon onion salt1 pepper1 paprika mustard1 cayenne1 nutmeg #a cup cream ,parboil red peppers4 ,make a ,white ,sauce with butter1 flour1 cream and seasonings4 ,add crab meat1 fill peppers with crab mixture1 cover with buttered and seasoned soft bread crumbs1 and bake until crumbs are brown4 ,broiled ,live ,lobster ,select a heavy lobster4 ,cut with a quick1 sharp thrust the whole length of the body from the mouth down4 ,remove the stomach and intestinal canal2 reserve the liver or tomalley and coral1 if there is any4 ,crack large claws and place on greased broiler1 inserting skewers between the sides of the lobster to keep it open4 ,place in oven for twenty minutes1 then broil over hot coals about five minutes4 ,serve immediately1 plain or with ,deviled ,sauce4 ,curried ,lobster a #d-pound lobster #d tablespoons butter #a tablespoon chopped onion #d tablespoons flour #b cups cooked rice #a cup cream #a cup stock #a tablespoon ,curry #b eggs salt1 paprika ,melt butter2 add onion2 cook until yellow2 add flour1 curry1 liquid2 cook until thickened2 add eggs1 salt and pepper1 and coral1 if you have it2 strain over lobster meat4 ,serve on a bed of rice garnished with parsley4 ,lobster ,suprme ,prepare the sauce as for ,suprme ,oysters1 substituting two cups of chopped lobster for oysters4 ,lobster in ,red ,peppers ,prepared same as ,crabs in ,red ,peppers1 substituting one pint lobster meat for crab meat4 ,fried ,soft-shell ,crabs ,prepare crabs by removing sand bags4 ,raise apron2 cut from crab2 remove spongy substance surrounding apron4 ,wipe2 season with salt and pepper2 dip in crumbs1 egg and crumbs2 fry in hot fat about three minutes4 ,serve immediately with ,tartare ,sauce4 ,,chapter ,,iv ,,meats ,,meat is expensive2 therefore every housekeeper should inform herself in regard to the different cuts in different creatures1 and the prices of these cuts4 ,various methods are employed in cooking meats2 but this fact should be remembered1 that all meat should be subjected to a high temperature for a short time1 in order to sear the surface and shut in the juices1 whatever method of cooking is used4 ,tough meats should have long1 slow cooking4 ,dry meats1 like the fillet1 should be larded to give flavor4 ,as a rule1 dark meats are more palatable and digestible if cooked rare1 and white meats are considered better if thoroughly cooked4 ,remove all meats from paper as soon as sent from the market4 ,set on plate and keep in ice chest or cool place until ready to use4 ,never put meat in cold water1 but always wipe with a damp cloth to remove any foreign matter1 before cooking4 ,a description of the various meats will be found in the chapter on ,marketing4 ,,beef ,boiled ,beef ,the flank is one of the best pieces for boiling4 ,select a five-pound piece2 wipe2 remove membrane1 shape1 stuff1 tie1 and skewer4 ,cover with cloth2 place in kettle2 cover with boiling water2 bring to the boiling point1 and cook just below the boiling point five or six hours1 or until tender4 ,simmered beef would be a more correct term than boiled beef1 but it is ordinarily known as boiled beef4 ,season with salt one half hour before serving4 ,reserve liquor for making gravies and soups4 ,boiled beef should have a rich1 highly seasoned gravy served with it4 ,braised ,beef ,an iron1 or agate-ware kettle1 with closely fitting cover1 is absolutely necessary for perfectly cooking braised beef4 ,select six pounds of round of beef1 or any tough1 inexpensive piece4 ,try out one cup salt pork cubes2 add one cup each of chopped celery1 carrot1 onion and turnip4 ,wipe meat2 sprinkle with salt and pepper and dredge with flour4 ,place meat on bed of vegetables and cook in covered kettle twenty minutes2 add two pints hot water and cook slowly until tender1 about four hours1 turning meat and basting occasionally4 ,it may be necessary to add more water1 for there should be about a pint and a half when meat is cooked4 ,thicken gravy with four tablespoons flour1 blended with two tablespoons butter1 added twenty minutes before serving4 ,a bouquet of sweet herbs may be added to improve the flavor4 ,fillet of ,beef ,the tenderloin of beef is known as the fillet4 ,trim into shape a fillet of beef weighing about four pounds1 removing tendinous portions and veins4 ,tie and skewer into a pear-shaped piece4 ,lard top2 sprinkle with salt and pepper1 and dredge with flour4 ,cover the bottom of a small dripping pan with cubes of salt pork4 ,set trivet on top of pork1 and meat on trivet4 ,bake from twenty to thirty minutes in hot oven1 basting frequently4 ,serve with gravy made from fat in pan1 flour and hot water4 ,same as receipt for ,brown ,gravy1 under ,roast ,beef4 ,broiled ,fillet of ,beef ,cut slices about two inches thick from fillet4 ,shape in circles4 ,place on greased broiler and broil over hot coals from four to six minutes1 turning every ten seconds4 ,serve on hot platter2 garnish with slices of broiled tomato and brown ,mushroom ,sauce4 ,broiled ,fillets of ,beef with ,oysters ,broil steak according to receipt2 place on hot platter2 sprinkle with salt and pepper2 cover with oysters2 dot with butter2 and bake in oven until edges of oysters curl4 ,serve immediately1 garnished with parsley and lemon4 ,sautd ,fillet of ,beef ,saut steak two minutes4 ,mix two tablespoons ,worcestershire sauce1 one half teaspoon salt1 one quarter teaspoon mustard1 one tablespoon melted butter1 and one tablespoon chopped pimolas4 ,spread on both sides of steak1 dip in bread crumbs1 and saut until crumbs are brown4 ,corned ,beef ,wash beef2 place in kettle2 cover with cold water2 bring to the boiling point1 then simmer until tender2 allow thirty-five minutes for each pound4 ,cool partially in water in which it was cooked2 place in square pan2 apply pressure and serve cold4 ,corned ,beef ,hash ,chop beef2 add an equal amount of cold boiled potatoes1 chopped2 season with salt1 pepper and a few drops of onion juice4 ,melt one tablespoon butter in an iron frying pan2 add beef and potatoes and sufficient milk or hot water to make the mixture quite soft4 ,cover frying pan and cook slowly until a brown crust is formed4 ,turn like an omelet on to a hot platter4 ,garnish with parsley4 ,roast ,beef ,pieces used for roasting are sirloin1 rib1 back of the rump1 face of the rump1 and upper round4 ,eight to ten minutes a pound should be allowed for cooking the meat moderately rare4 ,wipe the meat2 place on rack in dripping pan2 dredge meat and pan well with flour1 then sprinkle well with salt and pepper4 ,cook in hot oven for fifteen minutes1 until flour is well browned4 ,reduce heat and continue roasting1 basting every ten minutes until cooked4 ,baste with fat tried out from the meat4 ,if that is not sufficient1 add beef suet1 beef drippings1 or butter4 ,avoid the use of water in the pan1 as by its use the meat is steamed rather than roasted4 ,serve with brown gravy1 made by browning four tablespoons of fat from the pan1 adding four tablespoons flour4 ,when brown1 add one and one half cups water or beef stock and cook five minutes4 ,yorkshire ,pudding #b cups milk #b cups flour teaspoon salt #d eggs ,beat eggs2 add flour and salt1 gradually2 continue beating4 ,add milk and continue beating five minutes4 ,the mixture should be perfectly smooth4 ,one half hour before meat is done1 pour this mixture into dripping pan under meat and baste when basting meat1 turning pan that pudding may be golden brown throughout4 ,yorkshire pudding cooked in this way is considered by many to be too rich4 ,a very good substitute is obtained by cooking in hissing hot gem pans1 thirty minutes4 ,serve pudding1 cut in squares1 on platter around beef4 ,spiced ,beef ,wash and wipe six pounds of any inexpensive piece of beef2 cover with boiling water2 bring to the boiling point1 then simmer until meat is tender1 adding1 the last hour of cooking1 one cup each of carrot and onions1 a bouquet of sweet herbs tied in a bag1 pepper1 and one half tablespoon salt4 ,remove meat and reduce liquid to one and one half cups4 ,shred meat1 add liquid1 and press in bread pan1 packing closely4 ,when cold serve in thin slices4 ,stewed ,beef ,cut beef taken from the round in small squares2 cover with boiling water1 and simmer until meat is tender1 four or six hours4 ,season with salt and pepper one hour before serving4 ,remove meat and thicken liquid1 allowing one and one half tablespoons of flour for each pint of liquid4 ,pot ,roast ,wipe a six-pound piece of beef2 put into hot frying pan1 and sear until brown2 then lard the upper surface4 ,place in tightly covered kettle or bean pot2 add one cup of water4 ,cook slowly in oven until meat is tender1 keeping only enough water in kettle to prevent burning4 ,when nearly done1 sprinkle with salt and pepper4 ,serve with a ,brown ,gravy made with water in the pan4 ,beef ,ragot ,wipe three pounds from the flank or round4 ,cut into small cubes2 dredge with salt1 pepper and flour4 ,brown meat in hot frying pan1 being careful to avoid burning4 ,remove meat to kettle with close-fitting cover4 ,brown four tablespoons butter2 add four tablespoons flour1 and continue browning2 add one and one half cups stock or water1 one half cup each of carrot and onion2 season with salt and pepper and simmer one and one half hours4 ,broiled ,beefsteak ,use a slice cut from the rump1 round1 or sirloin1 cut one and one half inches to two and a half inches thick4 ,wipe meat2 place on hot broiler1 and broil over a clear fire from five to ten minutes1 turning every ten seconds4 ,serve on a hot platter1 spread with butter1 and season with salt and pepper4 ,if there is a large amount of fat on the steak1 be sure it is well browned before serving4 ,beefsteak smothered in ,onions #a dozen small onions #a slice porterhouse steak1 cut thick salt pepper ,heat a frying pan hissing hot4 ,put in beefsteak1 searing first on one side1 then on the other2 cook five minutes2 season with salt and pepper2 add onions which have been cooked one half hour in boiling salted water4 ,cover and simmer twenty or thirty minutes4 ,remove steak to platter1 spread with butter1 and season with salt and pepper4 ,season onions with salt1 pepper1 and butter1 and serve around steak4 ,hamburg ,steak la ,tartare #a pound round steak #b ounces beef suet cup chopped onion cup bread crumbs salt and pepper ,put meat and suet through meat chopper2 add finely chopped onion1 and season with salt and pepper4 ,shape in balls2 roll in crumbs1 and broil over a clear fire1 or pan-broil4 ,serve on hot platter with brown gravy1 ,tomato ,sauce1 or ,spanish ,sauce4 ,garnish with parsley4 ,,veal ,roast ,veal ,six pounds of veal taken from the leg1 from the loin1 or from the breast4 ,skewer meat into shape2 dredge with flour1 and sprinkle with salt and pepper4 ,cover top with slices of salt pork4 ,allow twenty minutes to the pound1 bake in a hot oven1 and baste every ten minutes with fat from the pan4 ,if there is not sufficient fat in the pan1 try out some pork on top of the stove and use that for basting4 ,remove pork slices from top of meat one half hour before it is done1 and brown4 ,a gravy may be made from the fat in the pan1 same as ,brown ,gravy4 ,roast ,veal ,stuffed ,select a shoulder of veal and have the bone removed2 stuff with same stuffing used for ,baked ,fish1 adding one cup chopped mushrooms4 ,sew up stuffed meat and roast same as ,roast ,veal4 ,veal ,fricassee ,cut meat in small pieces1 saut in melted butter4 ,cover meat with boiling water and cook slowly until meat is tender4 ,melt four tablespoons butter or pork fat4 ,when brown1 add one fourth cup flour browned1 and four cups of water in which veal was cooked4 ,season with salt1 pepper1 onion juice and lemon juice4 ,just before serving add one fourth cup cream1 or two tablespoons butter4 ,serve veal in center of hot platter and surround with hot sauce4 ,garnish with parsley4 ,dumplings may be served with this fricassee1 in which case it is ordinarily called a stew4 ,veal ,cutlets ,choose only the tenderest of veal for cutlets4 ,cut meat from leg1 shape either in individual cutlets or one large cutlet4 ,cover veal with oil and let it stand one hour4 ,drain2 cover with boiling water and simmer until tender1 having only sufficient water in stewpan to keep cutlets from burning4 ,remove from stewpan2 cool2 sprinkle with salt and pepper1 dredge with flour1 dip in egg and crumbs1 and saut in pork fat or fry in deep fat4 ,serve on hot platter with ,brown ,sauce1 ,tomato ,sauce1 or ,mushroom ,sauce4 ,loin of ,veal la ,jardinire a #f-pound loin of veal #a cup salt pork cubes #a cup potatoes #a cup carrots #b cups green peas #a cauliflower #a cup onion #d tablespoons butter #d tablespoons flour salt1 pepper and lemon juice ,remove the bone from veal2 wipe meat1 and season with salt and pepper4 ,roll and tie in shape4 ,cook bones in water to cover1 one hour4 ,melt butter2 add vegetables1 except potatoes1 peas and cauliflower2 cook five minutes4 ,try out salt pork2 add veal1 and brown4 ,place veal in dripping pan2 surround with pork fat1 onion and carrot1 and cook three hours4 ,to the melted butter add flour4 ,when well blended1 add water in which bones were cooked4 ,season with salt1 pepper and lemon juice4 ,cook cauliflower1 peas and potatoes separately in boiling salted water4 ,place cooked meat in center of platter1 pour over sauce1 and arrange vegetables in mounds around the meat4 ,braised ,veal ,use rule for ,braised ,beef1 substituting six pounds of the shoulder of veal4 ,veal ,chops ,wipe chops taken from the rack of veal2 make an incision1 and put in a few drops of onion juice1 lemon juice1 salt and pepper4 ,dip in flour1 egg and crumbs1 and saut in pork fat until tender4 ,serve on hot platter with ,tomato ,sauce and parsley4 ,,mutton ,,and ,,lamb ,boiled ,mutton ,trim off the outside fat from a fore quarter or loin4 ,place in kettle2 cover with boiling water and cook until tender1 allowing fifteen minutes to the pound4 ,serve with ,caper ,sauce made from the water in which mutton was boiled4 ,reserve the remainder of the water for soup for next day4 ,roast ,mutton ,the leg1 loin1 saddle1 and shoulder are used for roasting4 ,allow twelve minutes to the pound1 if liked rare1 fifteen if desired well done1 basting every ten minutes4 ,to roast a leg of mutton1 first remove the pink outer skin1 as this contains the strong flavor4 ,never roast with the caul left on4 ,the bone from the leg may be removed and the cavity stuffed and edges sewed2 or the leg may be roasted without removing bone4 ,in either case wipe meat1 dredge with flour1 sprinkle with salt and pepper1 and place on rack in dripping pan4 ,dredge pan with flour1 and if the mutton flavor is desired1 place pieces of mutton fat in the pan1 or salt pork may be substituted4 ,braised ,mutton ,remove the bone from the leg or fore quarter4 ,stuff and follow rule for ,braised ,beef4 ,ragot of ,mutton ,use breast or fore quarter of mutton1 or cold cooked mutton1 and follow receipt for ,beef ,ragot4 ,roast ,saddle of ,mutton ,the saddle is what the name implies--the back4 ,in large pieces the tail is included4 ,wipe meat2 remove pink skin1 kidneys and fat4 ,fold flanks inside and tie in shape4 ,place on rack2 dredge meat and pan with flour1 and sprinkle with salt and pepper4 ,cook in hot oven2 allow ten minutes to the pound basting frequently4 ,serve with ,currant ,jelly ,sauce4 ,crown ,roast ,or ,rack of ,mutton4 ,prepare the loin as for ,french chops and arrange like a crown1 rolling the loin backward4 ,tie securely4 ,cover each chop bone with thin strip of salt pork to prevent burning4 ,place on rack in dripping pan with a bowl in center of the crown to preserve its shape4 ,dredge with flour1 sprinkle with salt and pepper1 basting frequently1 and allowing nine minutes to the pound for roasting4 ,serve on hot platter1 with potato balls1 green peas1 ,french fried potatoes1 or pure of chestnuts in center of crown4 ,paper frills on chop bones and parsley around the base4 ,breaded ,lamb or ,mutton ,chops ,prepare loin or ,french chops as for broiling4 ,dip in crumbs1 egg and crumbs and fry in deep fat4 ,drain on brown paper and serve4 ,stuffed ,lamb or ,mutton ,chop1 with ,spanish ,sauce ,prepare ,french chops4 ,cut through meat to the bone1 making a pocket2 fill pocket with ,mushroom ,mixture2 close with skewer2 and broil4 ,mushroom ,mixture ,melt two tablespoons butter1 add two tablespoons flour1 one tablespoon finely chopped onion1 one half cup chopped mushrooms1 one teaspoon salt1 and cream to make of consistency to shape4 ,this is sufficient to stuff eight chops4 ,lamb ,chops with ,soubise ,sauce ,prepare eight ,french chops4 ,sprinkle with salt and pepper1 spread with ,soubise ,sauce1 and broil4 ,soubise ,sauce ,melt two tablespoons butter2 add two tablespoons flour1 one half teaspoon salt1 three small onions which have been boiled and pressed through a sieve1 a dash of cayenne1 and sufficient cream to make of consistency to spread4 ,baked ,chops ,soubise ,prepare as for ,broiled ,chops with ,soubise ,sauce2 dip in buttered crumbs2 wrap in buttered paper cases4 ,bake thirty minutes in hot oven4 ,serve with ,tomato or ,olive ,sauce4 ,lamb or ,mutton ,chops ,wipe chops1 shape1 place on broiler1 and cook over a clear fire1 turning every ten seconds1 allowing eight minutes for chops cut one inch thick4 ,serve on hot platter4 ,sprinkle with salt and pepper and spread with butter4 ,arrange chops in circle1 overlapping each other1 or around a mound of vegetables4 ,broiled ,french ,chops ,lamb or mutton chops trimmed of superfluous fat1 the bones scraped and cut uniformly1 are called ,french ,chops4 ,broil like ,lamb or ,mutton ,chops4 ,broiled ,loin ,chops ,trim loin chops1 skewer in rounds1 and proceed as with ,broiled ,french ,chops4 ,pan-broiled ,chops ,prepare as for ,broiled ,chops4 ,heat frying pan hissing hot2 place chops in pan4 ,do not grease pan4 ,sear one side and then the other1 and continue turning every ten seconds1 for five minutes if liked rare1 and eight minutes if liked well done4 ,,pork ,roast ,pork ,select sparerib1 loin1 or shoulder for roasting4 ,wipe meat2 place on pan2 dredge meat and pan with flour4 ,sprinkle with salt and pepper4 ,bake in a moderate oven1 allowing twenty-five minutes to the pound4 ,serve with cooked apples in some form--,apple ,sauce1 ,apple ,jelly1 or ,fried ,apples4 ,roast ,little ,pig ,clean1 wipe1 and stuff a three-weeks-old pig4 ,skewer into shape2 place on rack in pan2 rub with butter1 dredge with flour1 and sprinkle with salt and pepper4 ,place in moderate oven2 when heated through increase heat1 baste every ten minutes with melted butter1 turning often to cook and brown uniformly4 ,cook from three to four hours1 according to size of pig4 ,serve on hot platter on a bed of parsley4 ,garnish with ,apple ,sauce in red apple shells1 lemon and parsley4 ,broiled ,pork ,chops ,for broiling1 chops should be cut very thin and broiled at least fifteen minutes1 holding the broiler some distance from coals1 to avoid burning4 ,baked ,pork ,chops ,prepare as for ,broiled ,pork ,chops and cook in hot oven twenty minutes1 turning when half cooked4 ,sautd ,pork ,chops ,cook chops in hissing hot frying pan in small amount of fat4 ,drain and serve4 ,broiled ,ham ,cut ham very thin1 cover with cold water1 heat slowly to the boiling point4 ,drain1 dry1 and broil4 ,boiled ,ham ,select a medium-sized ham2 soak over night in cold water4 ,clean and wipe2 cover with cold water2 bring to the boiling point1 and then simmer until tender1 allowing thirty minutes to the pound4 ,cool in water in which it was cooked4 ,take off the skin1 sprinkle with sugar1 and cover with seasoned cracker crumbs4 ,bake twenty to thirty minutes4 ,decorate with cloves1 garnish with parsley and lemon1 and serve hot or cold4 ,a more aromatic flavor is given to the ham if a bouquet of sweet herbs and one half cup each of onions1 carrots1 and turnips are boiled with it4 ,many baste the ham1 when baking1 with cider4 ,broiled ,bacon ,lay thin slices of bacon on a hissing hot frying pan4 ,when transparent1 turn4 ,when dry and crisp1 drain and dry on brown paper4 ,bacon cooked in the ,oven ,place thin slices on broiler and cook over dripping pan in hot oven4 ,this method requires more time1 but is much more wholesome4 ,sausages ,buy the best4 ,pierce several times with skewer4 ,cook in hot frying pan in hot oven1 fifteen to twenty minutes4 ,many prefer to cover sausages with boiling water after piercing and boil twenty minutes1 then brown in frying pan on top of range4 ,always drain on brown paper before serving4 ,serve around a mound of mashed browned potatoes4 ,,poultry ,boiled ,chicken ,clean1 stuff1 truss1 and wrap chicken in cheese cloth2 cover with boiling water1 and cook until tender1 below the boiling point4 ,serve on hot platter1 sprinkle with chopped parsley1 and garnish with ,oyster ,sauce4 ,allow twenty minutes to the pound for cooking4 ,braised ,chicken ,braised chicken is generally a fowl4 ,wipe1 stuff1 sew1 skewer1 and place on rack in kettle with tight-fitting cover4 ,place six slices of salt pork on bottom of kettle1 add one fourth cup each1 carrot1 onion1 turnip1 and celery1 bit of bay leaf1 sprig of parsley1 one teaspoon peppercorns1 two teaspoons salt1 and three cups boiling water4 ,cover kettle1 and cook in oven three to four hours1 always keeping enough water in kettle to prevent vegetables from burning4 ,when fowl is tender1 brush over with melted butter1 dredge with flour1 and brown in oven4 ,serve with gravy and vegetables pressed through sieve4 ,garnish with parsley4 ,broiled ,chicken ,clean1 wipe1 and split down the back1 a young chicken4 ,sprinkle with salt and pepper2 place on greased broiler1 and cook over dripping pan in hot oven twenty minutes4 ,remove from oven1 and broil over clear fire until golden brown4 ,remove from broiler1 spread with melted butter1 sprinkle with chopped parsley1 and serve on hot platter on bed of water cress4 ,sautd ,chicken ,cut chicken in pieces for serving4 ,dip in water1 sprinkle with salt and pepper1 dredge with flour4 ,try out two tablespoons salt pork cubes4 ,cover bottom of frying pan with pieces of chicken4 ,cook until a delicate brown on one side1 then turn and brown on the other4 ,drain on brown paper4 ,take three tablespoons of fat from the pan1 brown1 add three tablespoons flour and brown1 add one fourth teaspoon each of salt1 nutmeg and paprika1 and a cup and a quarter of cream4 ,cook five minutes1 pour around chicken1 and garnish with parsley and toast points4 ,fried ,chicken ,cut chicken in pieces for serving2 dip in milk1 sprinkle with salt and pepper1 dip in flour or in crumbs1 egg and crumbs1 and fry in deep fat4 ,drain on brown paper2 serve on slices of buttered toast with ,bchamel ,sauce1 ,allemande1 or ,mushroom ,sauce4 ,baltimore ,chicken ,cut chicken in pieces for serving2 sprinkle with salt and pepper1 dip in egg1 and crumbs taken from the center of the loaf2 arrange in baking dish1 baste with melted butter1 and cook in hot oven twenty to thirty minutes4 ,arrange on a hot platter2 garnish with thin slices of crisp bacon1 parsley and ,cream ,sauce4 ,chicken fried in ,batter ,cut chicken in pieces for serving1 cover with ,fritter ,batter1 and cook in deep fat4 ,drain on brown paper4 ,in order that chicken in batter be cooked sufficiently1 the bird must be young and tender4 ,cold chicken meat may be dipped in the same batter and fried4 ,creole ,chicken ,cut a chicken in pieces for serving2 season with salt and pepper4 ,melt four tablespoons butter1 add one fourth cup finely chopped onion1 chicken1 and saut until golden brown4 ,remove chicken2 add four tablespoons flour1 two cups chicken stock1 two cups stewed tomato1 one red pepper finely chopped1 one half cup celery1 and salt to taste4 ,replace chicken in sauce1 and simmer until tender4 ,arrange on dish2 surround with sauce2 garnish with cooked macaroni and parsley4 ,chicken ,fricassee ,cut chicken in pieces for serving1 season with salt and pepper1 brown in butter or pork fat4 ,when golden brown cover with boiling water2 add six cloves1 a bit of bay leaf1 a sprig of parsley1 and simmer until tender4 ,melt four tablespoons butter1 add four tablespoons flour1 and two and one half cups water in which chicken was cooked4 ,cook ten minutes2 add one cup cream or two egg yolks4 ,arrange chicken on platter1 pour sauce around1 and garnish with toast and parsley4 ,if a brown sauce is preferred1 brown the butter and brown the flour1 adding one more tablespoon4 ,chicken ,pie ,cut a chicken in pieces for serving4 ,melt four tablespoons butter or use the same quantity of pork fat4 ,add one fourth cup onion1 a sprig of parsley1 bit of bay leaf1 four cloves and one tablespoon salt4 ,put in chicken and cover with boiling water2 cook until tender4 ,arrange chicken in baking dish2 cover with strained and thickened stock4 ,cover whole dish with mashed potato or pastry crust4 ,bake until potato is brown or crust is done4 ,old-fashioned ,english ,chicken ,pie ,cover chicken1 cut in pieces for serving1 with boiling water1 add two sprigs of thyme1 one sprig of marjoram1 bit of bay leaf1 two sprigs parsley1 tied in a bag4 ,simmer gently until tender4 ,one half hour before chicken is done1 add one half pound bacon cut in small pieces4 ,arrange on the bottom of baking dish slices of hard-cooked eggs1 cover with sautd mushrooms1 then a layer of chicken meat1 and continue until dish is filled4 ,add three cups of sauce made from the liquor in the pan and thickened with two tablespoons butter and four tablespoons flour cooked together2 reheat in oven1 and garnish with pastry points cut in the shape of triangles1 and parsley1 and serve4 ,roast ,boned ,chicken ,bone according to direction for boning chicken4 ,stuff until plump with forcemeat1 sew1 press body into natural shape1 truss1 sprinkle with salt and pepper1 dredge with flour1 and follow directions for ,roast ,chicken1 allowing twenty minutes for each pound4 ,roast ,chicken ,remove pinfeathers1 singe1 take out tendons1 draw skin back from neck1 cut off neck close to body1 cut out oil bag4 ,make an incision between the legs1 running from the breastbone down1 and through this opening draw the entrails4 ,if care is taken1 all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body4 ,draw windpipe and crop through the neck opening4 ,never make an incision in the breast4 ,wash inside of bird with cloth wrung out of cold water1 removing all clots of blood4 ,wipe1 stuff1 sew up openings1 truss1 sprinkle with salt and pepper1 dredge with flour1 place on rack in dripping pan1 and cook fifteen minutes in very hot oven4 ,then dredge pan with flour1 reduce heat1 and baste every ten minutes until chicken is done1 turning often4 ,allow fifteen minutes to the pound for roasting4 ,roast ,capon ,prepare the same as ,roast ,chicken1 allowing twelve minutes to the pound for roasting4 ,stuffing for ,roast ,chicken #b cups soft bread crumbs cup melted butter #a tablespoon poultry seasoning few drops onion juice salt and pepper #a teaspoon chopped parsley hot water ,mix ingredients in order given4 ,if a moist stuffing is desired1 add hot water until of the right consistency2 but many prefer a dry stuffing4 ,for a stronger flavor of onion1 cook one tablespoon chopped onion in butter and add to crumbs4 ,chestnut ,stuffing ,press meat from one quart boiled chestnuts through pure sieve4 ,moisten with butter1 and season with salt and pepper4 ,oyster ,stuffing #b cups cracker crumbs #a tablespoon chopped onion #a pint oysters cup butter #a tablespoon salt #a teaspoon pepper #a tablespoon chopped celery cup boiling water or hot milk ,parboil oysters1 dip in melted butter1 add remaining ingredients1 and use for stuffing chicken1 turkey1 or goose4 ,potato ,stuffing #b cups hot mashed potato cup salt pork cubes #b tablespoons onion #a teaspoon poultry seasoning salt and pepper #a cup cooked sausages cut in pieces ,cook the onion and the pork until yellow2 add remaining ingredients4 ,use for stuffing chicken1 turkey and goose4 ,roast ,green ,goose ,a green goose should never be more than four months old4 ,dress same as chicken4 ,if strong1 wash out with soapsuds1 and carefully rinse in several waters4 ,stuff1 truss1 sew1 flatten the breastbone1 and roast the same as chicken4 ,allow eighteen minutes to the pound for roasting4 ,if the goose is more than four months old1 it is better to braise than roast it4 ,but if roasted1 allow twenty-five minutes to the pound4 ,roast ,tame ,duck ,prepare same as chicken2 stuff with chopped celery4 ,allow ten minutes to the pound for duckling and twenty for an old duck4 ,roast ,turkey ,dress1 clean1 and stuff turkey and follow directions for ,roast ,chicken4 ,some prefer to rub the surface of the turkey with butter and flour creamed together instead of dredging with flour4 ,english ,roast ,turkey ,,stuffing ,melt two tablespoons butter1 add one tablespoon chopped onion1 three cups soft bread crumbs1 chopped liver and heart1 one teaspoon salt1 one teaspoon poultry seasoning1 one tablespoon chopped pickles1 and one quarter teaspoon pepper4 ,prepare turkey for roasting2 stuff1 sew1 truss4 ,bake in hot oven1 allowing fifteen minutes to the pound4 ,baste frequently4 ,dredge and season twice during cooking4 ,boned ,turkey ,boned ,turkey is prepared in the same way as ,boned ,chicken4 ,,game ,,wild ,,duck ,roasted ,canvasback or ,redhead ,the heads of wild duck are usually left on when cooked4 ,make a slit in front of the wishbone4 ,clean the bird2 remove entrails1 crop and windpipe2 draw the head through the neck opening4 ,truss1 sprinkle with salt and pepper inside and outside4 ,bake in a very hot oven eighteen to twenty minutes1 basting with hot water during cooking4 ,if the strong flavor of wild duck is objectionable1 cook an onion or an apple in the cavity1 removing it before serving4 ,serve with the wild duck1 fried crescents of rice or hominy and ,currant ,jelly4 ,ruddy ,duck1 ,butterballs1 ,bluebills1 ,broadbills1 ,teals1 ,coot1 ,grouse1 ,partridge1 ,prairie ,chicken1 ,quail1 ,woodcock1 ,reedbirds and ,pheasants are roasted in the same way as ,wild ,duck1 or are broiled the same as ,broiled ,chicken4 ,the small birds are usually served on pieces of buttered toast and garnished with water cress1 parsley and a highly seasoned sauce4 ,potted ,pigeon ,truss four pigeons1 tie two slices of bacon around each pigeon4 ,put one cup each of carrot and onion1 cut in dice1 in the bottom of a stewpan2 place pigeons on vegetables2 add two cups water or stock1 cover1 and cook in oven until pigeons are tender4 ,one half hour before serving add one teaspoon salt4 ,serve on buttered toast4 ,roast ,venison ,lard a saddle of venison1 sprinkle with salt and pepper1 dredge with flour4 ,place in dripping pan and baste with melted butter4 ,allow ten minutes to the pound for roasting4 ,serve with ,madeira or ,currant ,jelly ,sauce4 ,venison ,steak or ,chops ,broiled or pan-broiled same as beefsteak or lamb chops1 and serve with some acid sauce4 ,,chapter ,v ,,vegetables ,,all green vegetables should be washed in cold water and cooked in boiling water4 ,salt may be added first or last according to preference4 ,allow one tablespoon salt to each quart of water4 ,the time required for cooking depends upon the age and freshness of the vegetables4 ,time ,table for boiling ,vegetables ,artichokes #de to #fj minutes ,asparagus1 young #ae to #bj minutes ,asparagus1 old #cj to #ej minutes ,beans1 fresh #a to #b hours ,beans1 dried #b to #d hours ,beets1 young #fj minutes ,beets1 old #c to #e hours ,brussels sprouts #ae to #bj minutes ,cabbage1 young #cj minutes ,cabbage1 old #b to #c hours ,carrots1 young #cj minutes ,carrots1 old #a to #b hours ,cauliflower #cj to #fj minutes ,corn #e to #bj minutes ,dandelions #b to #c hours ,onions #fj to #ij minutes ,parsnips #a to #b hours ,peas #bj to #dj minutes ,potatoes #cj minutes ,salsify #cj to #fj minutes ,squash1 summer #bj to #fj minutes ,squash1 winter #fj to #ij minutes ,spinach and other greens #bj to #fj minutes ,sweet potatoes #cj to #fj minutes ,turnips #dj to #fj minutes ,globe ,artichokes ,soak in cold water4 ,remove lower leaves and cut ends of others4 ,cook in boiling salted water forty-five minutes or until the leaves pull out4 ,drain4 ,serve with ,bchamel or ,hollandaise ,sauce or with ,drawn ,butter4 ,scalloped ,globe ,artichokes #b cups chopped artichokes #b cups ,white ,sauce #a cup buttered crumbs ,arrange in a scallop dish and bake until crumbs are brown4 ,jerusalem ,artichokes ,wash and scrub4 ,cook in boiling salted water4 ,serve with melted butter or ,white ,sauce4 ,they may be marinated with ,french ,dressing and served cold4 ,asparagus ,wash stalks1 snap off all white tough part4 ,tie in bunch4 ,cook in deep kettle of boiling salted water4 ,stand bunch upright for the first ten minutes4 ,cook twenty to thirty minutes4 ,drain4 ,serve on buttered toast1 spread with butter1 and sprinkle with salt and pepper4 ,white ,sauce or ,hollandaise may be served4 ,the asparagus may be broken in inch pieces1 cooked until tender1 mixed with ,white ,sauce1 and served on toast4 ,shelled ,beans ,cook in boiling water until tender4 ,add salt after the first hour4 ,time of cooking depends upon age of beans4 ,drain4 ,serve with butter or cream or ,white ,sauce4 ,lima1 kidney1 or agricultural beans may be cooked in this way4 ,string ,beans ,remove all strings4 ,cut in inch pieces4 ,wash1 cook in boiling water fifteen minutes4 ,add salt and cook until tender4 ,drain1 add butter1 salt and pepper4 ,a piece of salt pork cooked with beans is considered by many an improvement4 ,brussels ,sprouts and ,cabbage ,remove outside leaves and soak in cold water for half an hour4 ,drain4 ,cook in boiling salted water until tender1 changing the water at least once during cooking4 ,serve ,brussels sprouts whole with butter and salt or with ,white ,sauce4 ,chop the cabbage when cooked1 season with salt1 pepper and butter1 reheat and serve1 or mix one cup cabbage with one cup ,white ,sauce1 cover with buttered crumbs and bake until brown4 ,kohl ,slaw ,shred cabbage finely4 ,soak in acidulated water4 ,drain1 and cover with ,cream ,dressing4 ,serve very cold4 ,beets ,scrub beets1 but do not break skin4 ,cook in boiling water--young beets about an hour1 old beets until tender4 ,slip skins off as soon as taken from stove4 ,serve hot with butter1 salt and pepper4 ,serve cold beets for garnishing ,potato ,salad4 ,carrots ,wash1 scrub1 and scrape4 ,cook in boiling salted water4 ,drain1 cut in slices1 and serve with ,white ,sauce2 or they may be cut lengthwise and sautd in butter4 ,cauliflower ,cut stalk close to flower1 remove green leaves and soak in cold salted water one hour4 ,cook in cheese cloth bag thirty to forty minutes4 ,remove from bag and serve with ,hollandaise or ,white ,sauce1 or scalloped with ,white ,sauce and crumbs4 ,celery ,celery is usually eaten raw as a relish4 ,or it may be scraped1 cut in inch pieces1 cooked until tender1 and served in a ,white ,sauce1 or drained and fried in deep fat4 ,it may also be scalloped with chopped red pepper1 ,white ,sauce and crumbs4 ,cucumbers ,generally served sliced thinly and eaten raw4 ,but if too old to serve in this way1 they may be pared1 cut in quarters1 boiled1 drained1 mashed1 and seasoned with salt and pepper4 ,or they may be cut in quarters1 dipped in batter1 and fried in deep fat4 ,corn ,remove husks and silk4 ,cook in a small amount of water from five to twenty minutes4 ,cover while cooking with the inside green husks4 ,serve on the cob2 or cut from the cob and serve with salt1 pepper and butter4 ,corn may be made into fritters 7see receipt7 or mixed with beans for succotash4 ,also served as pudding mixed with eggs and milk4 ,greens ,beet tops1 dandelions1 spinach1 ,swiss chard1 young cabbage sprouts1 cowslips1 may all be prepared in the same way4 ,wash in many waters until all grit and sand are removed4 ,cook in boiling salted water until tender4 ,drain1 chop1 and serve with butter and salt4 ,lettuce may also be cooked and served in this way4 ,garnish greens with hard-cooked eggs4 ,egg ,plant ,cut in slices one half inch thick4 ,remove skin1 sprinkle with salt1 pile slices one on another1 cover with plate and weight1 let stand over night4 ,drain1 wash in cold water4 ,dry1 dip in crumbs1 egg and crumbs1 or in batter1 and fry in deep fat4 ,lentils ,soak over night and cook in boiling water until tender4 ,mash1 season with salt1 pepper and butter1 and serve2 or make in balls and saut in butter4 ,okra ,wash1 cut off ends of pods1 cover with boiling salted water1 and cook until tender4 ,season with butter1 salt and pepper4 ,okra is more often stewed or scalloped with tomato than served plain4 ,onions ,peel1 cover with boiling salted water4 ,change water every ten minutes until tender4 ,drain1 and add milk to cover4 ,reheat1 season with butter1 salt and pepper2 or serve with ,white ,sauce2 or scallop with ,white ,sauce and crumbs2 or stuff4 ,when boiled1 remove hearts1 and fill the space with finely chopped peppers4 ,surround with ,white ,sauce4 ,bake1 and baste with butter4 ,salsify1 or ,oyster ,plant ,scrape1 wash1 and cook until tender4 ,drain1 mash1 season1 and saut in butter2 or cut in inch lengths1 dip in ,fritter ,batter1 and fry in deep fat4 ,parsnips ,wash1 scrape1 and cook in boiling salted water until tender4 ,cut in halves1 spread with salt and butter1 and serve hot2 or mash1 season1 and saut in butter4 ,stuffed ,peppers ,see receipts under head of ,vegetable ,entres4 ,boiled ,macaroni ,break in inch pieces and wash4 ,cook in boiling salted water until tender4 ,drain1 season with salt1 pepper and butter1 and serve hot4 ,macaroni with ,sauce ,prepare as for ,boiled ,macaroni4 ,drain1 and reheat in ,cream ,sauce1 ,tomato ,sauce1 or ,bchamel ,sauce4 ,baked ,macaroni ,prepare boiled macaroni4 ,drain1 arrange in layers in a buttered baking dish with ,white ,sauce and cheese4 ,cover with buttered crumbs1 and bake until crumbs are brown4 ,macaroni ,baked with ,tomatoes ,arrange layers of cooked macaroni1 stewed and seasoned tomato1 and chopped green pepper4 ,dot each layer with butter4 ,cover all with buttered cracker crumbs4 ,bake in hot oven4 ,boiled ,rice ,wash one cup rice and drain4 ,fill a four-quart saucepan one half full of boiling salted water4 ,place on hottest part of range4 ,when boiling rapidly1 sprinkle in the rice slowly1 not to stop the boiling4 ,cook until tender1 adding more water if needed4 ,drain in a colander1 and place in the open oven to dry4 ,rice cooked in this way will have every grain separate4 ,summer ,squash ,wash and cut in quarters4 ,cook in boiling salted water until tender4 ,drain in cheese cloth4 ,add butter1 salt and pepper4 ,reheat and serve4 ,winter ,squash ,cut squash1 remove seeds1 and steam or boil until soft4 ,remove squash from shell4 ,add butter1 salt and pepper4 ,reheat and serve4 ,baked ,squash ,cut in pieces for serving4 ,remove seeds and stringy portion1 brush with molasses1 season with salt and pepper4 ,bake until soft1 add butter1 and serve in shell4 ,broiled ,tomatoes ,cut tomatoes in halves4 ,sprinkle each half with salt1 pepper and fine bread crumbs1 and broil five minutes4 ,slip on to hot platter1 dot with butter1 place in the oven for five minutes4 ,serve hot4 ,fried ,tomatoes ,cut tomatoes in quarters lengthwise2 season with salt and pepper1 dip in batter1 and fry in deep fat4 ,sautd ,tomatoes ,slice tomatoes2 season with salt and pepper4 ,dip in crumbs1 egg and crumbs1 and saut in hot frying pan4 ,serve on hot buttered toast4 ,scalloped ,tomatoes ,arrange in layers canned tomatoes and bread cut in cubes1 sprinkle each layer with salt and pepper1 dot with butter4 ,bake one half hour4 ,for variety rub dish with onion before putting in tomato4 ,stuffed ,tomato ,cut a thin slice from smooth end of tomatoes4 ,scoop out pulp1 mix with an equal quantity of cold cooked rice1 macaroni1 or bread crumbs4 ,add salt1 pepper1 butter and a few drops of onion juice4 ,refill tomato shells1 cover with tops1 and bake one half hour4 ,peas ,cook peas in boiling water4 ,use just enough water to keep them from burning4 ,add salt fifteen minutes before taking them from the fire4 ,season with butter and pepper4 ,peas may be used for croquettes or may be used with ,white ,sauce and served in ,croustade ,cases4 ,equal quantities of chopped carrots and peas served together are delicious4 ,turnips in ,white ,sauce ,wash and pare2 cut in pieces4 ,cook1 mash1 and season2 or cut in cubes1 cook in boiling salted water until tender1 and serve in ,white ,sauce4 ,boiled ,potatoes ,potatoes may be boiled with skins on1 or may be pared and boiled in salted water4 ,old potatoes should be soaked in cold water at least an hour4 ,potatoes should be boiled gently and not furiously4 ,when tender1 drain thoroughly1 dry on back of range4 ,shake saucepan1 cover with coarse towel until ready to serve4 ,serve in open vegetable dish1 never in a closed one4 ,mashed ,potatoes ,cook potatoes in boiling salted water4 ,drain1 mash4 ,to each cup of mashed potato1 allow one tablespoon butter1 one half teaspoon salt1 one eighth teaspoon pepper1 and hot milk to make of creamy consistency4 ,beat with a fork until light4 ,potato ,balls ,add to one pint hot mashed potatoes1 one eighth teaspoon celery salt1 one teaspoon chopped parsley1 salt1 pepper1 and butter to taste1 and enough hot milk to make of consistency to shape4 ,form into smooth round balls1 bake in hot buttered pan2 or saut in butter2 or fry in deep fat4 ,or they may be sautd in sausage fat1 which gives an appetizing flavor4 ,creamed ,potatoes ,cut two cups cold boiled potatoes in very thin slices1 or in cubes4 ,add one cup ,white ,sauce4 ,season highly and reheat in double boiler4 ,serve in hot dish sprinkled with finely chopped parsley4 ,stewed ,potatoes ,mix two cups potato cubes with two tablespoons butter1 two cups milk1 salt and pepper4 ,dredge with two tablespoons flour and cook twenty minutes in double boiler4 ,scalloped ,potatoes ,mix two cups potato cubes with two cups ,white ,sauce1 cover with buttered bread crumbs1 and bake thirty minutes in hot oven4 ,a few drops onion juice may be added4 ,lyonnaise ,potatoes ,melt two tablespoons butter4 ,add one tablespoon finely chopped onion4 ,when onion is yellow1 add two cups potato cubes4 ,season with salt and pepper1 cook until potatoes are heated through1 and sprinkle with finely chopped parsley1 and serve4 ,french ,fried ,potatoes ,pare small raw potatoes1 divide in halves1 and cut each half in three pieces2 cover with boiling water and let stand three minutes4 ,drain dry between cloths1 and cook in frying basket in hot fat ten minutes4 ,drain1 sprinkle with salt1 and serve4 ,potato ,chips ,slice raw potatoes1 cover with cold water1 and let soak over night4 ,drain dry between towels and fry in frying basket in hot fat about ten minutes4 ,drain and sprinkle with salt4 ,care must be used when lowering the basket into the hot fat1 as the potatoes contain so much water it causes violent ebullition4 ,potato ,puff ,prepare two cups hot mashed potato4 ,add one half cup milk1 two well-beaten yolks1 two tablespoons butter4 ,salt and pepper to taste4 ,beat well2 add beaten whites of two eggs4 ,pile lightly in buttered baking dish and bake until puffed and brown4 ,hashed ,brown ,potatoes ,sprinkle two cups cold boiled potato cubes with salt and pepper4 ,melt one tablespoon butter2 add one tablespoon flour and one half cup brown stock4 ,cook five minutes2 add potato cubes2 cook ten minutes1 stirring1 without breaking potatoes4 ,melt one tablespoon butter in another frying pan4 ,when brown1 turn in potatoes1 spread evenly1 and cook ten minutes2 fold like an omelet1 and serve hot4 ,stuffed ,potatoes ,bake six potatoes4 ,when done1 cut a lengthwise slice2 scoop out the potato with a spoon4 ,mash2 add one tablespoon butter1 salt1 pepper1 one half cup milk1 and two egg-whites beaten stiff4 ,refill skins with this mixture4 ,pile lightly1 do not smooth1 and bake until potatoes are puffed and brown4 ,french ,potato ,balls ,cut two cups of potato balls with ,french potato cutter4 ,parboil ten minutes1 drain1 and fry in deep fat4 ,potatoes la ,matre d',htel ,cook two cups potato balls in boiling water until tender4 ,drain1 and serve with ,matre d',htel ,butter4 ,italian ,potatoes ,mix two cups hot mashed potatoes1 one teaspoon onion juice1 one tablespoon finely chopped parsley1 one egg yolk well beaten1 four stiffly beaten whites1 one half cup grated cheese1 and salt and pepper to taste4 ,pile lightly in baking dish and bake until brown4 ,franconia ,potatoes ,pare six medium-sized potatoes2 parboil five minutes4 ,place on grate under roast beef4 ,baste with beef fat1 and bake from twenty to thirty minutes1 turning often4 ,baked ,potatoes ,wash and scrub six potatoes of uniform size4 ,place in dripping pan1 and bake in hot oven forty-five minutes to one hour1 turning when half done4 ,pierce with skewer1 and serve immediately4 ,browned ,sweet ,potatoes ,cut cold boiled sweet potatoes in lengthwise slices1 sprinkle with salt and pepper4 ,brush with butter and sprinkle with brown sugar4 ,brown in hot oven4 ,southern ,sweet ,potatoes ,cut cold boiled sweet potatoes in lengthwise slices4 ,arrange in layers in buttered baking dish4 ,cover each layer with brown sugar1 dot with butter1 sprinkle with salt and pepper1 add one cup boiling water1 and bake in hot oven4 ,stewed ,tomatoes ,wipe one quart tomatoes1 plunge into boiling water1 let stand two minutes1 remove skins4 ,cut in pieces4 ,cook slowly twenty to thirty minutes4 ,season with butter1 salt and pepper and cook five minutes longer4 ,a few drops of onion juice and one half cup crackers1 added when the seasonings are put in1 give a variety4 ,,chapter ,,vi ,,cereals ,suggestions for ,cooking ,cereals ,,mix the cereal very gradually with the amount of boiling salted water1 and cook in double boiler until done4 ,to hasten the cooking1 cook in single boiler or saucepan for the first part of the time1 stirring constantly to keep grain from sticking4 ,as a rule1 cook steam-cooked cereals twice the time given on the package4 ,coarse cereals1 like rice and hominy1 should be cooked in a large quantity of water1 and stirred as little as possible4 ,fine cereals1 like wheatena1 wheat germ1 and others1 are more easily kept from lumping by first mixing them with a small amount of cold water1 and then adding to the boiling water4 ,rolled ,oats #a cup rolled oats #a- cups boiling water #a teaspoon salt ,mix all ingredients1 and cook in double boiler thirty minutes to one hour4 ,old-fashioned ,oatmeal #a cup oatmeal #d cups boiling water #a teaspoons salt ,mix ingredients1 and cook in double boiler six to eight hours4 ,boiled ,hominy ,no4 #a #a cup hominy 7fine7 #d cups boiling water #a teaspoons salt ,cook all ingredients1 stirring occasionally1 for one hour4 ,boiled ,hominy ,no4 #b #a cup coarse hominy #h cups boiling water #b teaspoons salt ,mix ingredients and cook six to eight hours1 or1 instead of boiling1 cook in double boiler all day4 ,cracked ,wheat #a cup wheat #e cups boiling water #a teaspoons salt ,mix ingredients and cook in double boiler from three to five hours4 ,prepared ,cereals ,the receipts given on the packages for all prepared cereals may be followed1 doubling the amount of time given4 ,boiled ,rice ,no4 #b #a cup rice #b cups boiling water #a teaspoon salt ,salt water1 add rice a few grains at a time1 so as not to stop the boiling1 boil rapidly one half hour4 ,when grains are tender1 drain in colander1 and pour boiling water over rice to wash starch from grains4 ,serve immediately4 ,steamed ,rice #a cup rice #b cups boiling water #a teaspoon salt ,place rice in earthen dish1 add salt and boiling water1 and steam two to three hours4 ,cooked in this way1 every grain should be separate4 ,corn ,meal ,mush #a cup corn meal #d cups boiling water #a teaspoons salt ,salt water1 add corn meal1 a little at a time1 until all is used1 boil five minutes1 and cook in double boiler three hours4 ,sautd or ,fried ,corn ,meal ,mush #a cup corn meal cup white flour #d cups boiling water #b teaspoons salt ,cook in the same way as ,corn ,meal ,mush1 pour while hot into greased bread pan or baking powder box4 ,when cold1 slice and saut in pork fat1 first on one side and then on the other2 or fry in deep fat4 ,,chapter ,,vii ,,eggs ,a ,,fresh egg sinks when immersed in water4 ,a stale egg1 owing to evaporation which has taken place through the pores of the shell1 floats4 ,soft-cooked ,eggs ,no4 #a ,place eggs in saucepan1 cover with boiling water1 and let them stand in saucepan on the back of the range three minutes2 in this way the white and the yolk are slightly coagulated4 ,soft-cooked ,eggs ,no4 #b ,fill saucepan one half full of boiling water2 when boiling violently1 place eggs in gently with a tablespoon2 when water bubbles1 remove saucepan from fire and let the eggs remain in water five minutes4 ,eggs cooked in this way have the albumen delicately hardened throughout4 ,soft-cooked ,eggs ,no4 #c ,place eggs in saucepan1 cover with cold water1 bring to the boiling point1 when they will be soft-cooked4 ,hard-cooked ,eggs ,cover eggs with boiling water and cook below the boiling point for forty minutes4 ,remove from pan1 cover with cold water1 and wipe before serving4 ,baked ,eggs ,butter baking dish or platter1 or individual ramekin dishes4 ,break each egg into a cup and drop into baking dish1 sprinkle with salt and pepper1 and bake in a moderate oven--five minutes for soft-cooked and ten for hard-cooked4 ,eggs are more delicately cooked if dish is placed in a pan of hot water in the oven1 and water kept below the boiling point during cooking4 ,chopped red or green pepper sprinkled over top of baked eggs is delicious4 ,poached ,eggs ,break eggs in cup2 butter muffin rings4 ,place in shallow pan and cover with boiling water4 ,allow two teaspoons of salt to each pint of water4 ,drop eggs into rings1 and cook from five to eight minutes1 keeping water below the boiling point during cooking4 ,remove the eggs on a buttered skimmer or pancake turner1 and place on a round of buttered toast1 sprinkle with salt and pepper1 and garnish with parsley4 ,fluffed ,eggs ,beat the white until stiff2 add a few grains of salt2 place in a buttered ramekin dish or saucer2 put a piece of butter in center of white1 and place unbroken yolk on top4 ,set the egg dish in pan of boiling water2 cover and cook three minutes4 ,serve immediately4 ,poached ,eggs la ,franaise ,fill a saucepan three fourths full of boiling water2 add salt and vinegar1 stir the boiling water vigorously with a spoon4 ,break egg in cup and drop deftly into eddy formed by swift stirring of water4 ,when white is firm1 remove with buttered skimmer1 trim1 and serve4 ,poached ,egg in ,tomato ,cut a piece from the stem end of a tomato2 remove pulp2 set in ramekin dish2 sprinkle with salt and pepper1 drop egg into tomato cup2 cover with buttered paper4 ,set in a pan of water and bake in a moderate oven until firm4 ,scrambled ,eggs ,no4 #a #d eggs #d tablespoons milk or cream teaspoon salt teaspoon pepper #a teaspoon chopped parsley #b tablespoons butter ,beat egg slightly1 enough to blend yolks and whites2 add seasonings1 parsley and milk4 ,melt butter in frying pan1 add egg mixture1 and cook slowly1 lifting carefully with a spoon to keep mixture uniformly delicate4 ,scrambled ,eggs ,no4 #b ,prepare the same as ,scrambled ,eggs ,no4 #a1 beating yolks and whites separately4 ,many persons have better success scrambling eggs in a double boiler instead of in a frying pan4 ,scrambled eggs can be varied in appearance and flavor by adding various chopped meats1 condiments1 vegetables1 cheese1 or mushrooms4 ,fried ,eggs ,melt butter1 bacon fat or pork fat in frying pan2 when it bubbles1 turn in egg1 which has been previously broken into a cup2 when white is set1 baste with liquid fat4 ,if desired hard1 turn and cook on both sides4 ,omelet #b eggs #b tablespoons hot water or hot milk teaspoon salt #a tablespoon butter ,beat eggs well2 add salt and milk4 ,melt butter in frying pan2 add egg mixture2 shake pan vigorously until egg begins to brown on under side2 then let it stand until golden brown1 on part of range where it will not burn4 ,if moist on top1 place in oven to dry4 ,separate omelet from sides of pan with knife1 and beginning at side near the handle1 roll omelet slowly and carefully into the shape of a jelly roll2 turn on to a hot platter1 garnish1 and serve4 ,omelets may be varied in the following ways3-- ,bacon ,omelet1 by adding finely chopped cooked bacon before folding4 ,cheese ,omelet1 by adding grated cheese before folding4 ,creamed ,salt ,fish ,omelet1 by combining creamed salt fish and finely chopped red pepper1 and adding to omelet before folding4 ,kidney ,omelet1 by adding stewed kidneys1 highly seasoned4 ,mushroom ,omelet1 by adding mushrooms4 ,and continuing through a multiplicity of combinations4 ,foamy ,omelet ,same ingredients as for first omelet1 beating yolks and whites separately and combining ingredients in a way to produce a foamy appearance before pouring into omelet pan4 ,creamy ,omelet #d eggs teaspoon salt cup milk teaspoon pepper #b tablespoons flour #a tablespoon butter ,melt butter2 add flour1 milk1 and yolks of eggs1 beaten until lemon-colored and thick4 ,beat whites until stiff1 cut1 and fold into first mixture2 add seasonings2 pour into buttered pan1 and cook as first omelet4 ,turn on to a hot platter2 garnish with ,white ,sauce1 and parsley4 ,,note4--,for a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet4 ,goldenrod ,eggs #f slices butter toast #f hard-cooked eggs #b cups ,white ,sauce teaspoon salt few grains cayenne teaspoon pepper ,remove shell from eggs2 chop whites finely2 add to ,white ,sauce4 ,press yolks through sieve and add seasonings4 ,pour ,white ,sauce over toast arranged on a platter1 and garnish with yolks of eggs and parsley4 ,this dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast4 ,stuffed ,eggs #f eggs hard-cooked l cup ,white ,sauce #a tablespoon chopped red pepper cup finely minced chicken or other meat salt1 pepper1 ,worcestershire sauce ,cut eggs in halves lengthwise1 remove yolks1 and mash4 ,add meat and seasonings2 moisten with ,white ,sauce2 press in shape of ball and return to white4 ,these eggs may be placed in a dish1 covered with ,white ,sauce and buttered crumbs1 and baked2 or covered with a small square of paraffine paper daintily twisted at the ends1 for a picnic dish4 ,french ,omelet #b eggs #b tablespoons hot water teaspoon salt few grains cayenne #a tablespoon butter ,melt butter in frying pan1 add well-beaten eggs1 to which seasonings and hot water have been added4 ,cook on cool portion of range1 lifting mixture as for ,scrambled ,eggs4 ,when creamy1 pour into a hot buttered frying pan1 brown delicately1 fold1 and serve4 ,garnish with parsley4 ,german ,omelet #b eggs #a yolk cup cream #b tablespoons flour salt1 pepper1 nutmeg cup finely chopped chives #b tablespoons butter #a tablespoon finely chopped red pepper ,mix eggs1 flour1 seasonings2 add cream1 and beat all five minutes4 ,melt butter1 pour in egg mixture1 and cook until delicately browned underneath4 ,turn1 fold1 and serve4 ,spanish ,omelet ,use receipt for ,french ,omelet1 and garnish with ,spanish ,sauce4 ,spanish ,sauce ,saut two tablespoons each of chopped onion1 green pepper1 a clove of garlic1 in four tablespoons butter until yellow2 add one cup of tomato4 ,season with salt1 pepper and cayenne1 and cook until thick4 ,one half cup mushrooms sautd with onions is an improvement4 ,,chapter ,,viii ,,sauces ,,for ,,meat ,,and ,,vegetables ,white ,sauce #b tablespoons butter #b tablespoons flour #a cup milk or white stock teaspoon salt few grains cayenne teaspoon pepper ,melt butter1 add flour1 seasonings and liquid4 ,stir until the boiling point is reached4 ,boil five minutes1 beating constantly4 ,brown ,sauce #c tablespoons butter #d tablespoons flour #a cup milk or brown stock teaspoon salt few grains pepper ,melt the butter and cook until brown1 add flour and seasonings1 and stir until brown4 ,add liquid1 little at a time1 and boil five minutes1 stirring all of the time4 ,allemande ,sauce ,use same ingredients as for ,velout ,sauce1 adding the yolks of two eggs and one teaspoon chopped parsley4 ,cook one minute4 ,bchamel ,sauce #b tablespoons butter #b tablespoons flour #a teaspoon chopped onion #a teaspoon chopped carrot bit of bay leaf teaspoon salt teaspoon pepper #a cup white stock ,saut vegetables in butter4 ,remove vegetables1 add flour and remaining ingredients1 boil two minutes1 and simmer ten minutes4 ,a richer sauce is made by adding one half cup cream4 ,barnaise ,sauce #d egg yolks teaspoon salt cayenne #d tablespoons oil or butter #a tablespoon tarragon vinegar #a tablespoon hot water #a teaspoon chopped parsley ,mix yolks and water2 add butter and set in a dish of hot water2 stir constantly until mixture thickens2 add seasonings and serve immediately4 ,tomato ,barnaise ,sauce ,to ,barnaise ,sauce add one fourth cup tomato pure4 ,both ,barnaise and ,tomato ,barnaise ,sauces must be cooked at a low temperature1 otherwise the mixture will not be smooth4 ,the sauce should be creamy and of the consistency of ,mayonnaise ,dressing4 ,bread ,sauce #b tablespoons butter cup bread crumbs #b tablespoons chopped onion #c cloves bit of bay leaf sprig of parsley teaspoon salt teaspoon pepper #a- cups milk bit of mace ,scald milk with seasonings1 cook twenty minutes1 strain2 add crumbs and butter1 cook twenty minutes1 and serve with game4 ,browned ,bread ,sauce ,use same rule as for ,bread ,sauce1 adding one cup crumbs1 which have been sautd a light brown in butter4 ,black ,butter ,sauce #d tablespoons butter few grains cayenne #a tablespoon parsley #b tablespoons vinegar ,brown butter1 add remaining ingredients4 ,heat and serve4 ,caper ,sauce #b tablespoons butter #d tablespoons flour teaspoon salt few drops onion juice few grains cayenne #a cups boiling water cup capers #a tablespoon butter ,melt the two tablespoons butter1 add flour1 seasonings1 and water4 ,cook ten minutes2 add capers and just before serving a tablespoon butter4 ,celery ,sauce ,use receipt for ,white ,sauce1 using instead of one cup of milk1 one half cup of milk and one half cup of water in which celery was cooked4 ,add just before serving two cups of chopped celery which has been boiled until tender4 ,champagne ,sauce ,add to ,brown ,sauce1 one half cup of champagne and two tablespoons finely chopped pimentoes4 ,chestnut ,sauce #b tablespoons butter #b tablespoons flour #a cup stock teaspoon salt teaspoon paprika #a cup mashed chestnuts ,melt butter2 add flour and seasonings4 ,when smooth1 add stock2 boil five minutes2 add chestnuts2 reheat and serve4 ,currant ,jelly ,sauce ,to ,brown ,sauce add one half cup currant jelly1 one teaspoon lemon juice and a few drops onion juice4 ,boil five minutes and serve4 ,curry ,sauce ,add to ,white ,sauce one tablespoon curry and a few drops of onion juice4 ,there is less liability of the curry lumping if blended with the flour before adding to butter4 ,cucumber ,sauce ,grate two cucumbers to pulp2 add one teaspoon salt1 one fourth teaspoon pepper1 few grains cayenne1 few drops onion juice1 and two tablespoons vinegar4 ,egg ,sauce ,to ,white ,sauce add two hard-cooked eggs finely chopped4 ,yellow ,egg ,sauce ,to ,white ,sauce add few drops of onion juice and the yolks of three eggs2 salt and pepper if necessary4 ,espagnole ,sauce ,melt two tablespoons butter2 add two tablespoons each of onion1 celery1 ham1 red pepper and parsley1 three tablespoons flour1 one half teaspoon salt1 few grains cayenne and two cups white stock4 ,cook one hour4 ,strain1 serve4 ,hollandaise ,sauce ,no4 #a #d egg yolks cup butter teaspoon salt teaspoon pepper few grains cayenne cup cold water #b tablespoons lemon juice ,put all ingredients1 except the lemon juice1 into a saucepan2 set saucepan into a larger one of hot water4 ,beat constantly until mixture thickens1 keeping water below the boiling point all the time4 ,add lemon juice and serve immediately4 ,hollandaise ,sauce ,no4 #b cup butter #a tablespoon lemon juice #d egg yolks teaspoon salt teaspoon paprika few grains cayenne ,cream butter2 add lemon juice1 yolks of eggs1 one by one4 ,when well blended add seasonings and cook over boiling water1 just long enough to thoroughly heat the mixture4 ,should the mixture become overcooked1 add two teaspoons cold water and beat vigorously4 ,horse-radish ,sauce cup freshly grated horse-radish cup soft bread crumbs teaspoon salt #a cup ,white ,sauce teaspoon paprika #b tablespoons lemon juice #a tablespoon vinegar ,mix horse-radish1 bread crumbs1 salt1 paprika and ,white ,sauce4 ,when hot1 add lemon juice and vinegar4 ,horse-radish ,hollandaise ,to ,hollandaise ,sauce add a few drops of onion juice and five tablespoons grated horse-radish4 ,lobster ,sauce ,to ,white ,sauce add one half tablespoon lemon juice1 one cup chopped lobster meat1 and the dried and pounded lobster coral4 ,lobster ,hollandaise ,to ,hollandaise ,sauce add few gratings of nutmeg1 one cup chopped lobster meat1 and the dried and pounded coral4 ,madeira ,sauce #a cup ,brown ,sauce #a teaspoon kitchen bouquet #a tablespoon chopped celery #a tablespoon chopped pimento #d tablespoons ,madeira few grains cayenne ,combine all ingredients1 except ,madeira2 simmer one half hour4 ,add ,madeira and serve4 ,matre d',htel ,sauce #c tablespoons butter #c tablespoons lemon juice #c tablespoons parsley teaspoon salt teaspoon paprika cayenne ,cream the butter and add remaining ingredients4 ,milanaise ,sauce #c tablespoons butter #c tablespoons chopped mushrooms #a teaspoon anchovy paste salt #a tablespoon capers #c tablespoons flour #a cups stock cayenne #b tablespoons wine ,cook mushrooms1 capers and anchovy in butter five minutes4 ,add flour1 stock1 seasonings1 and simmer one half hour4 ,add wine and serve4 ,mint ,sauce #a bunch mint #b tablespoons sugar #a tablespoon lemon juice #a cup vinegar ,wash mint1 remove leaves1 and chop2 add remaining ingredients2 let it stand one half hour4 ,serve hot or cold4 ,mustard ,sauce #a tablespoon butter #b tablespoons flour #a tablespoon ,french mustard #a tablespoon vinegar #a teaspoon salt teaspoon sugar few grains cayenne #a cup stock ,melt butter2 add flour1 mustard1 salt1 sugar and cayenne4 ,when well blended1 add stock1 simmer twenty minutes1 add vinegar1 and serve4 ,mushroom ,sauce ,no4 #a #a cup ,brown ,sauce cup canned mushrooms #a egg yolk #a tablespoon butter #a teaspoon kitchen bouquet salt1 pepper1 cayenne ,chop mushrooms1 saut in butter1 add egg yolk and kitchen bouquet2 when well blended add ,brown ,sauce4 ,reheat and serve1 seasoning if necessary4 ,mushroom ,sauce ,no4 #b #a cup ,white ,sauce #a cup fresh mushrooms #a tablespoon mushroom catsup #a tablespoon butter #a teaspoon lemon juice #a tablespoon ,worcestershire sauce teaspoon paprika #a tablespoon wine ,chop mushrooms and saut in butter2 add to ,white ,sauce2 cook ten minutes4 ,add remaining ingredients and serve4 ,olive ,sauce ,to ,brown ,sauce add one teaspoon chopped onion and one half cup stoned1 chopped and boiled olives4 ,onion ,sauce ,to one cup ,white ,sauce add one half cup cream and one cup boiled onions1 finely chopped4 ,simmer twenty minutes4 ,orange ,sauce #b tablespoons butter #d tablespoons flour #a teaspoon mustard teaspoon salt cup ,port wine #d tablespoons ,currant ,jelly #a cup stock juice and grated rind of two oranges ,melt butter2 add flour1 mustard1 salt1 stock1 cook ten minutes2 add ,currant ,jelly1 cook five minutes2 add orange juice1 rind1 and wine4 ,serve when hot4 ,orange ,hollandaise ,to ,hollandaise ,sauce add juice and rind of one orange and few grains of cayenne4 ,oyster ,sauce #b tablespoons butter #d tablespoons flour #a cups oyster liquor #a cup oysters teaspoon salt few grains cayenne ,parboil oysters2 drain and reserve liquor4 ,make a ,white ,sauce with butter1 flour1 seasonings and oyster liquor2 add chopped oysters and serve4 ,should there not be sufficient oyster liquor make up amount with milk4 ,pepper ,sauce ,to ,brown ,sauce add two tablespoons chopped pepper1 one tablespoon chopped onion1 or a clove of garlic1 one teaspoon parsley1 one teaspoon ,kitchen ,bouquet4 ,simmer one half hour1 strain and serve4 ,piquante ,sauce #c tablespoons butter #d tablespoons flour teaspoon salt #a cups ,brown ,stock teaspoon pepper #a tablespoon chopped chives #a tablespoon chopped olives #a tablespoon chopped pepper #a tablespoon chopped pickle #a tablespoon capers #b tablespoons vinegar ,brown the butter2 add the flour2 when browned1 add stock4 ,cook chives1 capers1 pickles1 olives and pepper in vinegar five minutes4 ,add to sauce and simmer twenty minutes4 ,poulette ,sauce ,to ,white ,sauce add one half cup cream2 when boiling pour on to two egg yolks slightly beaten1 cook one minute2 add one tablespoon butter1 one tablespoon chopped parsley1 and two tablespoons lemon juice4 ,port ,sauce ,to ,brown ,sauce add two tablespoons butter in which have been cooked one tablespoon onion1 one tablespoon ,worcestershire ,sauce1 and one half cup ,port wine4 ,ravigote ,sauce ,melt four tablespoons butter2 add one half cup onion4 ,add to one cup of ,bchamel ,sauce1 with one tablespoon each of minced and pounded chives1 tarragon1 parsley and thyme4 ,strain and serve after reheating4 ,sorrel ,sauce ,to ,hollandaise ,sauce add one cup washed and chopped sorrel4 ,shrimp ,sauce cup butter cup flour #a cups hot water #a teaspoon salt teaspoon pepper #b egg yolks cup shrimps ,melt butter2 add flour4 ,when well blended1 add hot water1 cook thirty minutes2 add seasonings and pour on to the slightly beaten yolks of eggs2 add shrimps broken in pieces and serve4 ,sauce ,suprme ,to ,white ,sauce made with white stock1 add one half cup of cream1 two tablespoons butter1 one teaspoon lemon juice4 ,cook twenty minutes and add one fourth cup wine4 ,soubise ,sauce ,to ,hollandaise ,sauce add one cup finely chopped cooked and seasoned onion4 ,sauce ,tartare ,to one cup of ,mayonnaise ,dressing add one tablespoon each of finely chopped parsley1 finely chopped olives1 finely chopped pickle1 and one teaspoon finely chopped chives4 ,tomato ,sauce #d tablespoons butter #b tablespoons onion #b tablespoons carrot #d tablespoons flour #a tablespoon parsley teaspoon salt #a cup stock #a cup tomato ,melt butter2 add onion1 carrot and parsley4 ,cook five minutes4 ,strain4 ,to butter add flour2 when well blended add stock and tomato4 ,simmer one half hour4 ,serve4 ,tomato ,cream ,sauce #a cup ,white ,sauce #a tablespoon butter #a tablespoon chopped celery #a tablespoon chopped onion #a tablespoon ,kitchen ,bouquet #a teaspoon ,worcestershire ,sauce teaspoon lemon juice #a cup tomatoes teaspoon soda ,melt butter2 add celery and onion1 cook five minutes2 add tomatoes2 cook ten minutes4 ,strain2 add soda4 ,to ,white ,sauce add ,kitchen ,bouquet and ,worcestershire ,sauce2 cook five minutes4 ,combine ,tomato ,sauce and ,white ,sauce2 add lemon juice and serve4 ,trianon ,sauce ,to ,hollandaise ,sauce add one half cup sautd mushrooms and two tablespoons wine4 ,velout ,sauce #d tablespoons butter #d tablespoons flour teaspoon salt nutmeg #a cup white stock cup cream cup mushrooms ,melt butter2 add mushrooms1 flour1 salt1 nutmeg and white stock2 simmer ten minutes4 ,add cream and cook in double boiler one half hour4 ,just before serving add one tablespoon butter4 ,vinaigrette ,sauce cup olive oil #a tablespoon chopped pickles #a tablespoon chopped pepper #a tablespoon chopped parsley teaspoon paprika #a teaspoon salt few grains cayenne cup vinegar ,mix ingredients in order given1 stir well and serve cold4 ,,chapter ,,ix ,,entr,,es ,chicken ,forcemeat #a cup cooked chicken salt1 pepper lemon juice1 onion juice cup soft bread crumbs cup hot milk #b eggs #a teaspoon chopped parsley ,chop meat and press through a sieve4 ,soak bread in milk2 add it with remaining ingredients to chicken2 season highly and use as a filling in fontage cups1 or shape in balls and poach in hot water1 or shape in balls1 roll in flour1 and saut4 ,tomato ,forcemeat #a tomato finely chopped #a pimento finely chopped #a cup raw fish finely chopped #b tablespoons butter #a tablespoon flour teaspoon salt #a tablespoon chopped onion ,melt butter2 add onion1 cook three minutes2 add remaining ingredients1 cook ten minutes4 ,use as filling for fish sandwiches1 or spread over fish chops1 or poach and serve with ,white ,sauce4 ,aspic ,jelly #b quarts consomm #a tablespoon lemon juice #b tablespoons granulated gelatine cup hot water ,boil consomm with lemon juice until reduced to one quart4 ,season well and clear4 ,soak gelatine in two tablespoons cold water and dissolve in hot water1 add to clear consomm1 strain1 and use as a mold for fish1 meats and salads4 ,it is very necessary that the consomm be highly seasoned1 as the success of the aspic depends on the flavor4 ,quick ,aspic ,jelly ,a quick and satisfactory aspic is made by dissolving three tablespoons ,liebig's beef extract in one quart boiling water1 seasoning well with lemon juice1 onion juice1 sherry wine1 salt and pepper4 ,clear2 add two tablespoons dissolved gelatine1 and use the same as ,aspic ,jelly4 ,chicken ,souffl #a cups chicken cup mushrooms #b tablespoons butter #d tablespoons flour cup bread crumbs #c egg yolks cup chicken stock cup cream salt and cayenne #a teaspoon parsley #c egg whites cup sherry ,melt butter2 add flour1 seasonings1 stock1 cream1 chicken1 mushrooms1 bread crumbs2 cook ten minutes2 add egg yolks and cut and fold in whites beaten until stiff1 and the sherry4 ,bake in buttered baking dish forty minutes4 ,serve immediately with or without ,mushroom ,sauce4 ,chicken ,timbales #b cups raw chicken meat cup bread crumbs--soft #a cup beaten cream teaspoon salt few grains cayenne #d egg whites beaten until stiff ,chop meat and press through sieve2 add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives4 ,bake in pan of hot water twenty minutes4 ,remove and serve with ,hollandaise ,sauce or ,parmesan ,sauce4 ,chicken ,mousse #a cup chicken stock teaspoon salt paprika and celery salt #a cup cold cooked chicken #b teaspoons granulated gelatine #b tablespoons cold water #a cup beaten cream #a tablespoon chopped olives #b egg whites ,heat chicken stock2 add seasoning1 gelatine which has been soaked in cold water4 ,when dissolved1 add chicken finely chopped1 beaten cream2 beat well2 cut and fold in the beaten whites2 pour into buttered molds and chill for two or three hours4 ,serve as a salad with ,mayonnaise4 ,lobster ,mousse ,lobster ,mousse may be prepared in the same way as ,chicken ,mousse1 substituting lobster meat for chicken4 ,fish ,timbales #a cup raw fish cup almonds #a teaspoon salt few drops onion juice few grains cayenne #a cup whipped cream #d egg whites #a tablespoon lemon juice ,chop fish and press through a sieve2 add onion juice1 lemon juice1 salt and pepper4 ,when well mixed add whipped cream1 almonds finely chopped1 and egg whites beaten to a stiff froth4 ,fill buttered timbale molds with this mixture1 set in pan of hot water1 and bake ten to fifteen minutes4 ,serve hot with ,cucumber or ,tomato ,sauce1 or cold1 with ,mayonnaise ,dressing4 ,imperial ,fish ,timbales #a cup cooked fish #b tablespoons butter #b tablespoons flour cup milk #c egg yolks #a teaspoon salt few grains cayenne #a tablespoon lemon juice #a teaspoon parsley #c egg whites ,melt butter2 add flour1 milk1 seasonings and parsley2 cook five minutes4 ,add fish1 boil two minutes2 add egg yolks4 ,cool4 ,fold in stiffly beaten whites4 ,fill molds with this mixture4 ,set in a pan of hot water and bake twenty minutes4 ,remove from mold and serve at once with ,lobster1 ,shrimp1 or ,hollandaise ,sauce4 ,lobster ,timbales ,follow receipt for ,fish ,timbales1 substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped4 ,cook same as ,fish ,timbales4 ,serve with ,bchamel ,sauce1 garnish each timbale with a sprig of parsley1 and sprinkle coral pressed through a sieve over all4 ,chicken ,livers in ,fontage ,cups #a cup chickens' livers cup salt pork cubes cup chicken stock #b tablespoons flour cup mushrooms ,chop livers2 saut pork cubes2 add livers1 flour1 stock and mushrooms4 ,cook five minutes1 season to taste1 and serve in fontage cups4 ,mock ,terrapin in ,fontage ,cups #a cup chickens' livers cup cooked rice #b hard-cooked eggs #a teaspoon parsley chopped teaspoon salt cayenne and nutmeg #a tablespoon butter #b tablespoons flour cup cream ,melt butter2 add flour1 seasonings1 cream1 livers1 and eggs finely chopped2 cook five minutes2 add rice2 reheat and serve in fontage cups4 ,sweetbreads and ,mushrooms in ,fontage ,cups #b cups cooked sweetbreads cup mushrooms #a tablespoon oil tablespoon vinegar #b tablespoons butter #c tablespoons flour cup cream salt1 pepper1 cayenne ,melt butter2 add flour1 seasonings and cream2 cook five minutes4 ,cover sweetbreads and mushrooms with oil and vinegar1 and let stand twenty minutes1 drain1 add to sauce1 reheat1 and serve in fontage cups4 ,sweetbreads and ,chicken in ,fontage ,cups ,substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms1 and proceed as for ,sweetbreads and ,mushrooms in ,fontage ,cups4 ,creamed ,oysters and ,celery in ,fontage ,cups #a pint oysters #b tablespoons butter #a tablespoon lemon juice #b tablespoons flour #b eggs cup cream salt and pepper #b tablespoons wine #a cup chopped celery ,melt butter1 add oysters and cook one minute4 ,remove oysters1 add remaining ingredients except wine1 cook until thick1 add oysters and wine1 and serve in fontage cups4 ,creamed ,lobster in ,fontage ,cups #b cups lobster meat #b tablespoons butter #a tablespoon grated onion cup cream #b tablespoons flour cup chicken stock #a tablespoon lemon juice #a egg yolk salt and cayenne ,melt butter2 add onion1 flour1 stock and lemon juice2 cook five minutes2 season with salt and pepper2 add cream1 in which yolk of egg has been beaten1 and lobster meat4 ,when hot1 serve in fontage cups4 ,creamed ,crabs in ,fontage ,cups ,substitute two cups crab meat cut in fine pieces for lobster meat and proceed as for ,creamed ,lobster4 ,creamed ,shrimps in ,fontage ,cups ,substitute two cups shrimps broken in small pieces for lobster meat1 and follow rule for ,creamed ,lobster4 ,shad ,roe ,croquettes #b cups cooked shad roe #b egg yolks #a tablespoon parsley #a cup ,croquette ,sauce salt1 pepper1 cayenne lemon juice ,cut shad roe in small pieces2 add seasonings1 sauce and yolks of eggs4 ,shape2 dip in crumbs1 egg and crumbs2 fry4 ,lobster ,croquettes #b cups chopped lobster meat salt1 pepper and cayenne teaspoon nutmeg #a tablespoon lemon juice #a tablespoon parsley #b hard-cooked egg yolks #a cup ,croquette ,sauce ,mix ingredients in order given2 shape in croquette or chop form2 dip in crumbs1 egg and crumbs4 ,fry in deep fat4 ,if in chop form1 make incision and insert small lobster claw4 ,meat1 ,rice and ,tomato ,croquettes #a cup chopped meat #d cups hot rice #a cup ,croquette ,sauce made with tomato instead of milk salt1 pepper and cayenne lemon juice onion juice ,mix ingredients in order given2 shape2 dip in crumbs1 egg and crumbs2 fry in deep fat4 ,fontage ,cups or ,timbale ,cases cup flour teaspoon salt #a tablespoon olive oil #a egg yolk cayenne cup milk ,mix ingredients in order given until smooth1 strain1 and let stand over night in a warm place4 ,heat fontage iron in hot fat1 drain1 dip in batter1 place in hot fat1 and fry until a delicate brown4 ,remove from iron1 invert1 and drain4 ,these cups are used for all kinds of creamed mixtures and forcemeats1 and are used instead of patty shells and croustades4 ,sauce for ,croquette ,mixtures #c tablespoons butter #e tablespoons flour #a cup stock or milk salt and pepper celery salt lemon juice few drops onion juice ,melt butter2 add flour1 seasonings and milk4 ,cook until thick4 ,this sauce is sufficient to thicken two cups of meat1 for all kinds of croquettes4 ,it may be varied by adding two egg yolks or one egg4 ,chicken ,croquettes #b cups chicken meat salt1 pepper1 lemon juice #a cup ,croquette ,sauce onion juice ,cut meat in small pieces2 add seasonings and ,croquette ,sauce4 ,shape1 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,these croquettes may be varied by adding one fourth cup of chopped mushrooms1 ham1 sweetbreads1 or truffles4 ,more or less sauce is required according to the dryness of chicken4 ,sweetbread and ,mushroom ,croquettes #a cup mushrooms cut in small pieces salt and pepper #a cup cold cooked sweetbreads cut in dice lemon juice and onion juice #a cup ,croquette ,sauce ,saut mushrooms in butter2 add sweetbread1 seasonings1 sauce4 ,shape1 dip in crumbs1 egg and crumbs1 and fry4 ,fish ,croquettes #b cups cold cooked fish salt and pepper lemon juice and onion juice #a cup ,croquette ,sauce #a tablespoon chopped parsley ,mix all ingredients2 add more lemon juice if needed4 ,shape1 dip in crumbs1 egg and crumbs1 fry in deep fat4 ,one cup tomato may be substituted for the one cup milk or stock in ,croquette ,sauce4 ,rolled ,fillets of ,flounder with ,bchamel ,sauce #b flounders #b tablespoons butter #a tablespoon finely chopped parsley #a tablespoon lemon juice salt1 pepper and cayenne cup cream #d hard-cooked eggs #d lemons ,make eight fillets from the flounder4 ,melt butter2 add lemon juice and parsley4 ,dip fillets in this mixture2 roll and skewer fillets2 put in baking dish2 sprinkle with salt1 pepper and cayenne4 ,cover with cream and cook in oven until tender4 ,arrange on platter1 pour around the fillets ,bchamel sauce1 and garnish with lemon basket in the center1 filled with sauce1 yolks of eggs pressed through ricer and whites cut in shape of petals4 ,curried ,lobster in ,rice ,timbales #b cups lobster meat #b tablespoons butter #b tablespoons flour #a tablespoon chopped onion #a tablespoon curry #a cup cream or stock #c egg yolks salt1 paprika and cayenne ,melt butter2 add onion2 when yellow add flour1 curry and cream4 ,cook five minutes4 ,season2 add egg yolks and lobster meat4 ,sprinkle with finely powdered coral if there is any4 ,fill ,rice ,timbale ,cases1 reheat1 and serve4 ,rice ,timbale ,cases #a cup rice salt1 pepper and cayenne lemon juice1 onion juice #d cups milk ,wash rice2 add seasonings and milk4 ,cook in double boiler until milk is absorbed and rice is tender4 ,fill timbale molds1 press rice in firmly1 cool1 scoop out center1 and fill with any creamed mixture4 ,creamed ,salmon in ,rice ,timbales ,use rule for ,curried ,lobster1 substituting two cups flaked salmon for lobster meat1 and one half cup olives finely chopped for curry4 ,line one large mold with cooked rice1 fill with creamed salmon1 cover top with rice1 and steam one half hour4 ,serve1 garnish with individual ,rice ,timbales1 parsley1 and ,tomato ,cream ,sauce4 ,chicken in ,aspic #a cooked1 boned chicken #b quarts ,aspic ,jelly #b hard-cooked eggs parsley ,select a mold large enough to hold chicken1 cover bottom of mold with ,aspic ,jelly1 and set on ice to harden4 ,cut hard-cooked white of eggs in slices1 cut yolk in slices1 and stamp out small rounds with a vegetable cutter4 ,cut white of egg slices to resemble petals4 ,arrange on top of the hardened jelly in the form of daisies1 taking up each piece on a needle and dipping in liquid jelly before placing4 ,cover with jelly mixture1 adding by spoonfuls to avoid disturbing the design4 ,when hard place chicken on jelly1 breast downward1 cover with liquid jelly1 and set away to harden4 ,the sides may be decorated in the same way as the bottom if more elaboration is desired4 ,unmold1 place on bed of parsley or lettuce1 and garnish with pimentoes or olives4 ,quail in ,aspic--,pheasant in ,aspic--,partridge in ,aspic--,tongue in ,aspic--,oysters in ,aspic--,lobster in ,aspic--,shrimp in ,aspic--,chicken ,breasts in ,aspic--,tomatoes in ,aspic--,cucumbers in ,aspic--,eggs in ,aspic--,aspic of ,pt de ,foie ,gras ,cover bottom of mold with ,aspic ,jelly2 decorate with truffles cut in fancy shapes4 ,cover this with liquid aspic2 when hard place roasted quail or any of above on jelly1 cover with liquid jelly and chill4 ,decorate sides of top layer with hard-cooked white of egg cut in crescents4 ,unmold1 garnish with cress1 and serve with ,mayonnaise ,dressing4 ,scalloped ,veal ,chop two cups of cold cooked veal2 add one fourth teaspoon salt1 one fourth teaspoon onion juice1 and one teaspoon lemon juice4 ,mix one half cup finely chopped cooked ham1 one fourth teaspoon mustard1 few grains cayenne1 two tablespoons cracker crumbs1 and moisten with white stock4 ,saut one fourth cup cracker crumbs in one fourth cup butter2 add to chopped veal and moisten with white stock4 ,line a mold with slices of hard-cooked eggs1 fill with alternate layers of ham mixture and veal4 ,pack tightly1 cover with buttered paper1 and steam one hour4 ,cool and serve in thin slices4 ,the success of this dish depends on careful seasoning1 and more may be needed than is given in the receipt4 ,veal ,loaf ,chop two pounds of lean veal and one fourth pound salt pork2 add one cup cracker crumbs1 three beaten eggs1 one teaspoon salt1 few grains cayenne1 one teaspoon onion juice1 and one tablespoon lemon juice4 ,moisten with well-flavored beef or veal stock4 ,press in buttered bread pan1 cover4 ,baste occasionally during baking4 ,bake one hour4 ,veal ,croquettes ,cut one pint cooked veal in small pieces2 add one tablespoon salt1 one quarter teaspoon pepper1 one tablespoon lemon juice4 ,melt three tablespoons butter2 add two tablespoons finely minced onion1 three tablespoons flour1 and three fourths cup milk or veal stock4 ,boil five minutes4 ,add two eggs well beaten4 ,stir constantly until thick4 ,mix with veal mixture and cool4 ,shape1 allowing a rounding tablespoonful for each croquette4 ,dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,serve with or without ,white ,sauce4 ,fried ,calf's ,liver ,cut three onions in pieces2 saut in four tablespoons butter2 cover with one cup white stock2 add one half teaspoon salt1 one teaspoon chopped parsley1 one teaspoon lemon juice4 ,cook one half hour4 ,cut liver in one half inch slices2 saut in four tablespoons butter2 add sauce2 cook five minutes4 ,serve2 garnish with parsley and slices of lemon4 ,boiled ,tongue ,wash and clean the tongue1 cover with boiling water2 add one fourth cup each of carrot1 turnip and onion1 a bouquet of sweet herbs1 four cloves and two peppercorns4 ,simmer until tongue is tender4 ,cool in kettle1 remove the skin1 brush with melted butter1 cover with buttered bread crumbs after placing in dripping pan4 ,bake twenty minutes1 basting often with chicken stock or ,port wine4 ,cool1 cut in thin slices1 and garnish with slices of buttered toast sprinkled with finely chopped pimolas4 ,broiled ,pig's ,feet ,boil the feet until tender1 cut in halves1 brush with melted butter1 sprinkle with salt and pepper1 and cover with buttered bread crumbs4 ,broil over a clear fire and serve with ,piquante ,sauce4 ,veal ,roll ,remove the bone from a shoulder of veal1 brush with melted butter1 and stuff with sautd mushrooms or sweetbreads4 ,cover bone broken in pieces with cold water2 add one fourth cup each of carrot and onion1 a bit of bay leaf1 sprig of parsley1 four cloves1 and six peppercorns4 ,add stuffed and rolled veal1 and simmer until tender4 ,cover with slices of bacon2 bake in a hot oven1 basting often4 ,serve with ,olive ,sauce4 ,marrow ,bones with ,tenderloin ,steak ,cut the bones four inches long2 cover each end with a round of dough to keep in the marrow4 ,tie the bones in a cloth1 cover with boiling water1 and boil one hour4 ,remove cloth and paste1 and serve on or around tenderloin steak2 or the marrow may be removed from bone when cooked1 and spread on slices of hot buttered toast4 ,cayenne and salt are always served with marrow bones4 ,deviled ,mignons of ,beef ,cut tenderloin steak three fourths inch thick4 ,cut and roll in rounds1 broil over clear fire five minutes4 ,mix one tablespoon mustard1 one tablespoon ,worcestershire ,sauce1 and two tablespoons chopped pimento4 ,spread on beef1 dip in fine bread crumbs1 and broil until crumbs are brown4 ,serve with ,barnaise ,sauce4 ,kidneys en ,brochette ,cut some lambs' kidneys in quarter-inch slices4 ,season with salt and pepper1 dip in olive oil4 ,arrange on a skewer with alternating slices of bacon4 ,dip in oil1 in bread crumbs1 and broil over a clear fire1 or saut in butter4 ,serve with ,piquante ,sauce4 ,kidneys with ,oysters ,remove skin from four lambs' kidneys4 ,cut in two lengthwise4 ,cook two tablespoons chopped onion1 one shallot finely chopped1 four tablespoons butter1 one fourth teaspoon salt1 and a few grains cayenne together five minutes4 ,add one cup tomato4 ,when hot1 add one cup oysters4 ,keep hot while broiling kidneys4 ,arrange kidneys on platter and pour sauce over them4 ,crme ,frite #a pint milk cup sugar #c tablespoons cornstarch #e egg yolks teaspoon salt #a-;inch piece stick cinnamon #d teaspoons butter #a teaspoon vanilla few gratings lemon rind ,mix yolks of eggs and sugar2 moisten the cornstarch with small amount of cold milk1 scald the remainder2 add cornstarch mixture to scalded milk2 cook twenty minutes1 add egg mixture1 butter1 salt and seasonings1 cook one minute4 ,pour into shallow buttered dish4 ,cool2 cut in squares or diamonds2 dip in crumbs1 egg and crumbs2 fry in deep fat4 ,calf's ,heart ,stuffed ,wash heart2 fill with chicken stuffing2 sprinkle with salt and pepper2 dredge with flour4 ,place on rack in dripping pan and cook in hot oven from two to three hours1 basting while cooking1 with beef stock1 pork fat1 hot water1 or butter4 ,serve with ,tomato ,sauce or on a bed of boiled onions4 ,haricot of ,ox ,tails ,cut three ox tails in four-inch pieces2 add one half cup carrot1 one half cup onion1 and four tablespoons butter4 ,cook ten minutes2 add four tablespoons flour and four cups water or stock4 ,cook one hour2 season with salt and pepper4 ,serve vegetables in the center and ox tails around the edge2 garnish with potato balls and parsley4 ,salmi of ,game ,cut the meat from cold cooked game4 ,break the bones and cover with cold water4 ,saut two tablespoons onions in four tablespoons butter and brown2 add one tablespoon ,worcestershire ,sauce and four cups of the liquor in which the bones have been cooked4 ,season with salt and pepper1 color a delicate brown with ,kitchen ,bouquet1 add two cups cold game1 simmer ten minutes4 ,serve on slices of fried bread and garnish with a potato border and parsley4 ,curry of ,game ,prepare the same as ,salmi of ,game1 adding one tablespoon curry powder4 ,serve in rice border4 ,roll ,croustades ,bake bread dough in muffin pans2 when cold cut off tops1 remove soft portion leaving shell4 ,butter inside and out1 and brown in the oven4 ,fill with any creamed mixture4 ,broiled ,honeycomb ,tripe ,wash tripe and cut in pieces for serving4 ,cover with boiling water and cook until tender4 ,drain1 wipe1 sprinkle with salt and pepper1 and broil over a clear fire4 ,serve with ,matre d',htel ,butter4 ,tripe ,ragot ,wash one pound of tripe and cut in two-inch strips for serving4 ,saut in two tablespoons butter1 two tablespoons onion1 add tripe1 cook ten minutes1 add one cup each of tomato and celery cut into inch pieces1 and simmer until all are tender4 ,serve1 garnish with toast points4 ,lyonnaise ,tripe ,cook two tablespoons onion in two tablespoons butter4 ,add two cups cooked tripe cut in small strips2 cook ten minutes4 ,serve on buttered toast2 sprinkle with salt and pepper1 dot with butter and garnish with finely chopped parsley4 ,tripe in ,batter ,cut cooked tripe in three-inch strips4 ,soak ten minutes in olive oil4 ,drain1 sprinkle with salt and pepper1 dip in ,fritter ,batter1 and fry in deep fat4 ,baked ,sweetbreads ,soak sweetbreads in cold water2 lard2 place on slices of salt pork in dripping pan2 cover with milk or stock2 cook until tender and serve with ,tomato ,sauce4 ,baked ,fillets of ,sweetbreads ,prepare six fillets2 sprinkle with salt and pepper and dredge with flour4 ,arrange on slices of bacon2 dot with butter2 baste with cream while baking in a hot oven4 ,serve with ,bchamel ,sauce4 ,braised ,sweetbreads ,arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot1 celery1 onions and salt pork4 ,place parboiled sweetbreads on top of vegetables2 cover with stock and bake slowly three quarters of an hour in tightly covered dish4 ,remove vegetables to serving dish and serve sweetbreads on top of them4 ,calf's ,brains in ,batter ,parboil brains2 cut in two-inch pieces4 ,cover with ,french ,dressing4 ,let them stand one hour4 ,drain1 dip in ,fritter ,batter1 fry in hot fat4 ,serve with ,tomato ,sauce4 ,scalloped ,brains ,parboil brains2 sprinkle with salt1 pepper and lemon juice4 ,cut in inch pieces4 ,arrange in layers in buttered baking dish1 alternating with ,tomato ,sauce4 ,cover with buttered and seasoned cracker crumbs and serve with chopped pickles4 ,brains ,breaded ,parboil brains and cook in muslin bag in boiling acidulated water one half hour4 ,drain4 ,cool and cut into four-inch pieces4 ,sprinkle with salt1 pepper and lemon juice1 dip in crumbs1 egg and crumbs1 and fry in hot fat4 ,serve with ,piquante or ,hollandaise ,sauce4 ,frogs' ,legs ,skin the frogs' legs1 sprinkle with salt and pepper1 dip in butter1 then in flour1 and fry in hot fat4 ,serve with ,sauce ,tartare4 ,frogs' ,legs la ,bchamel ,remove skin from legs1 season with salt and pepper1 melt four tablespoons butter1 add frogs' legs and one half cup mushrooms1 and saut4 ,serve on slices of buttered toast with ,bchamel ,sauce4 ,frogs' ,legs l',allemande ,remove skins from frogs' legs1 season with salt1 pepper and lemon juice1 and cook in butter five minutes4 ,add one cup white stock1 and simmer until tender4 ,serve on hot buttered toast with ,allemande ,sauce4 ,oyster ,crabs ,melt two tablespoons butter2 add one tablespoon lemon juice1 one fourth teaspoon salt1 few grains cayenne1 two tablespoons chopped pimolas4 ,add one cup crabs and let simmer ten minutes4 ,serve in croustades4 ,oyster ,crabs with ,poached ,eggs ,cook oyster crabs in butter4 ,cut bread in slices1 shape with doughnut cutter1 toast1 butter1 and place in buttered ramekin dishes1 fill the rings with cooked crabs1 break an egg on top of each1 sprinkle with grated cheese1 and bake ten to twelve minutes4 ,liver ,loaf ,parboil four slices of calf's liver1 remove skin1 chop1 and press through a sieve4 ,to each cup of liver add one fourth cup soft bread crumbs1 one tablespoon butter1 one teaspoon salt1 one half teaspoon paprika1 few grains cayenne1 and two eggs4 ,mix well1 pour into a buttered mold1 place in a pan of hot water1 and bake one hour4 ,serve hot with ,vinaigrette ,sauce1 or it may be served cold as a salad4 ,mock ,pt de ,foie ,gras ,use the cooked liver loaf mixture4 ,mash1 add butter to make of consistency to spread1 arrange on rounds of buttered toast1 and garnish with yolks of hard-cooked eggs pressed through a ricer1 and slices of pimolas4 ,croustades ,cut crusts from a brick loaf of bread4 ,scoop out center of loaf1 leaving walls an inch thick on all sides4 ,brush with melted butter1 and brown in oven2 or1 omit butter and fry in deep fat4 ,brush with white of egg slightly beaten1 and fill with any creamed mixture4 ,set on a bed of parsley and garnish with toast points4 ,small croustades may be made in the same way1 by using thick slices of bread4 ,chicken ,rissoles #a cup chicken forcemeat #ab pimolas1 finely chopped salt1 pepper and onion juice #ab rounds of puff paste ,mix forcemeat1 chopped pimolas1 salt1 pepper and onion juice4 ,put a teaspoon of this mixture in the center of each puff paste round2 brush the edges with water2 fold edges together1 making a half round2 press edges together firmly2 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,oyster ,rissoles ,prepare the same as ,chicken ,rissoles1 and add one cup chopped cooked oysters4 ,sweetbread ,rissoles ,use one half rule for ,chicken ,rissoles4 ,add one cup sweetbreads cooked and cut in pieces1 and one fourth cup chopped pimentoes4 ,sardine ,rissoles ,use one half rule of ,chicken ,rissoles4 ,add twelve boned sardines cut in pieces and two tablespoons lemon juice4 ,veal ,rissoles ,use rule for ,chicken ,forcemeat1 substituting veal for chicken1 and proceed as for ,chicken ,rissoles4 ,lamb ,rissoles ,use rule for ,chicken ,forcemeat4 ,add one fourth cup lamb and one fourth cup ham1 each finely chopped1 and proceed as with ,chicken ,rissoles4 ,cheese ,rissoles cup grated cheese #a tablespoon flour #b egg whites teaspoon salt cayenne cracker crumbs ,beat whites until stiff1 add other ingredients1 put a teaspoon of this mixture on rounds of pastry2 and proceed as for ,chicken ,rissoles4 ,mushroom ,rissoles ,place a teaspoon of creamed mushrooms in the center of a round of pastry2 proceed as for ,chicken ,rissoles or instead of frying bake in a quick oven4 ,lobster ,rissoles ,place a teaspoon of creamed lobster in the center of each round of pastry1 and proceed as for ,chicken ,rissoles1 baking in a quick oven instead of frying1 if desired4 ,bouches la ,macedoine ,mix one fourth cup cold cooked chicken1 one fourth cup mushrooms and one fourth cup cheese4 ,add one fourth cup ,white ,sauce1 season with salt1 paprika and lemon juice4 ,fill ,bouches and serve garnished with parsley4 ,chicken ,pts #a cup cooked chicken #b tablespoons butter #b tablespoons flour cup cream cup chicken stock #a tablespoon lemon juice few drops onion juice #a tablespoon ,madeira wine salt and cayenne ,melt butter1 add flour1 onion juice1 lemon juice1 salt and cayenne2 when well blended add cream and chicken stock4 ,boil one minute1 add chicken1 when heated through add ,madeira and serve in hot pt shells4 ,the wine may be omitted1 in which case add one teaspoon ,worcestershire ,sauce4 ,oyster ,pts ,substitute two cups small oysters for one cup chicken meat and follow the receipt for ,chicken ,pts4 ,baked ,chicken #f chicken legs #b tablespoons lemon juice #b tablespoons butter #a tablespoon chopped onion #a tablespoon carrot cup forcemeat #a pint stock tablespoon salt #b egg yolks #b tablespoons flour ,melt butter2 add vegetables2 cook ten minutes4 ,remove vegetables2 add forcemeat1 stock1 salt and flour2 cook until stiff2 add yolks of eggs and lemon juice4 ,spread this mixture on the chicken legs4 ,dip in crumbs1 egg and crumbs1 place in baking dish1 and cook in hot oven until chicken is tender1 basting with cream4 ,serve around slices of tomato garnished with ,mayonnaise4 ,chicken ,suprme #c chicken breasts #a can mushrooms #a pint consomm #b cups forcemeat #f slices cooked tongue cup butter #a tablespoon salt #a cup ,croquette ,sauce #f truffles ,divide each chicken breast into four fillets1 separating the large fillet from the small fillet2 brush large fillet with butter2 spread with forcemeat2 cover with small fillet2 score small fillet diagonally2 insert thin slices of truffles in each gash4 ,cut slices of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece4 ,mix ,croquette ,sauce1 consomm1 chopped mushrooms1 and cook ten minutes1 add more seasoning if required1 and pour around cooked fillets4 ,the fillets may be steamed until tender or cooked in the oven and basted with cream4 ,chop ,suey 7,we include ,chop ,suey as a novelty and not because we especially like it47 #a lb4 water chestnuts cut thin #b lb4 bean sprouts #a cup celery cut in small pieces cup chopped onion #f mushrooms chopped #a chicken cut in pieces for serving #a teaspoon gee yow ,put two tablespoons peanut oil in a frying pan1 add the chestnuts1 celery1 onion1 mushrooms and chicken2 cook until tender1--when about half done add bean sprouts and cook all until tender4 ,mix two tablespoons oil and two tablespoons flour1 add one cup liquid1 stock or water1 season with salt and pepper and the gee yow1 a ,chinese ,sauce which can be purchased from any ,chinese dealer together with the water chestnuts and bean sprouts4 ,arrange chicken and vegetables in the center of platter2 pour the sauce over these and serve4 ,,vegetable ,,entr,,es ,artichokes with ,hollandaise ,sauce ,artichokes may be procured both canned and fresh4 ,if canned1 drain1 wash in cold water1 drain again1 then let them stand in ,french ,dressing for one half hour4 ,drain1 dip in crumbs1 egg and crumbs1 and fry in deep fat1 or dip in ,fritter ,batter and saut in pork fat or butter4 ,serve with ,hollandaise ,sauce4 ,asparagus served in ,croustades ,cut asparagus in inch pieces and boil according to rule for ,boiled ,asparagus1 drain1 add one cup ,thick ,cream ,sauce1 and serve in bread croustades4 ,cauliflower au ,gratin ,boil one cauliflower until tender4 ,separate flowerets and chop tough parts4 ,arrange in buttered shells1 or ramekins with ,white ,sauce1 sprinkle with grated cheese1 cover with buttered and seasoned crumbs1 and brown in a quick oven4 ,celery au ,jus ,remove the tops from two bunches of celery1 leaving the bunch about six inches long4 ,wash1 trim1 and scrape root to a point4 ,cook in salted boiling acidulated water five minutes4 ,drain4 ,melt three tablespoons butter2 add three tablespoons flour and a cup and a half of water in which celery was cooked4 ,season with salt1 pepper and a few drops of ,worcestershire ,sauce2 add cooked celery and simmer thirty minutes4 ,arrange celery in center of hot dish1 strain sauce over it1 and garnish with finely chopped pimento4 ,chestnut ,croquettes #a cup chestnut pure #b tablespoons sugar sirup yolks of #b eggs #a tablespoon lemon juice teaspoon salt ,mix ingredients in order given4 ,shape1 dip in crumbs1 egg and crumbs2 fry in deep fat1 drain and serve4 ,scalloped ,cucumbers ,wash1 pare1 and cut into cubes three large cucumbers4 ,arrange a layer in the bottom of a buttered baking dish4 ,sprinkle with salt and pepper and with one teaspoon finely chopped onion1 and continue thus until dish is filled1 then add one cup milk or chicken stock1 cover with buttered and seasoned crumbs1 and bake in hot oven until brown4 ,bchamel ,cucumbers ,pare four cucumbers1 parboil four minutes1 drain and let them stand in ice water one half hour4 ,cut in thin slices1 cover with ,bchamel ,sauce1 cook until tender1 and serve on buttered triangles of toasted bread4 ,garnish with olive in center of each triangle and toast points4 ,banana fried in ,crumbs ,remove skin from six bananas1 cut in halves lengthwise and crosswise4 ,sprinkle with salt and pepper and lemon juice1 dip in flour1 egg and crumbs1 and fry in deep fat4 ,drain on brown paper1 serve on folded napkin4 ,garnish with lemon and parsley4 ,serve with or without ,lemon or ,sherry ,sauce4 ,carrot ,fritters ,wash four carrots1 scrape1 cut in three inch pieces1 cook in saucepan with two slices onion and a very small amount of water4 ,when tender1 drain1 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,farina ,balls or ,hominy ,crescents cup farina or hominy cup milk #a cups chicken stock #a teaspoon salt teaspoon paprika few drops onion juice one egg ,mix milk and chicken stock1 add farina or hominy1 and cook in double boiler forty minutes4 ,add remaining ingredients1 cool1 shape in balls or crescents1 dip in crumbs1 egg and crumbs4 ,fry in deep fat4 ,serve as an entre with a sweet sauce or as a garnish with game4 ,macaroni ,timbales ,boil twelve sticks of macaroni in salted water until tender1 cut in rings4 ,line thickly buttered timbale molds with macaroni rings4 ,fill center with creamed macaroni1 creamed fish1 or ,welsh rarebit mixture4 ,cover with macaroni rings4 ,set molds in a pan of hot water and bake twenty minutes4 ,remove from molds and serve with ,bchamel1 ,allemande1 or ,hollandaise ,sauce as an entre2 or line a large mold and fill with creamed mushrooms1 creamed sweetbreads1 creamed chicken1 veal or turkey1 adding several beaten eggs to give the mixture right consistency4 ,prepared in this way it may be served for luncheon4 ,cheese ,cakes #a cup cottage cheese cup sugar #c tablespoons butter #a teaspoon salt #c eggs rind and juice of one lemon cup raisins cup citron ,mix the above ingredients and beat until smooth4 ,line patty tins with pastry1 fill with cheese mixture4 ,bake in a moderate oven twenty minutes4 ,fritter ,batter #a cup flour #b teaspoons baking powder teaspoon salt cup milk #b eggs #a tablespoon lemon juice ,sift flour1 baking powder and salt2 add well-beaten eggs1 lemon juice and milk4 ,beat well1 strain if lumpy1 and leave standing several hours1 over night if possible4 ,this receipt may be used for cooked parsnips1 carrots1 cauliflower1 raw corn and nearly all fruits4 ,dip prepared vegetables or fruits in the batter1 drain whole vegetables and fruits on a fork1 fry in deep fat1 and drain on brown paper4 ,mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat4 ,corn ,oysters #b cups green corn pulp #b eggs pepper and cayenne #a tablespoon butter1 melted teaspoon salt flour ,cut the corn through the kernel with a sharp knife and remove pulp2 add remaining ingredients with enough flour to shape into small cakes4 ,saut in butter or pork fat or fry in deep fat4 ,green ,pea ,timbales ,press one pint cooked peas through a sieve2 add four tablespoons milk or soup stock1 few drops of onion juice1 salt1 pepper1 cayenne1 and the whites of three eggs1 beaten until stiff4 ,press into buttered timbale molds1 set in a pan of hot water1 and bake in a slow oven until firm4 ,unmold1 serve on hot platter4 ,garnish with a piece of parsley on the top of each timbale and ,bchamel ,sauce4 ,egg ,plant baked in ,shell ,boil four egg plants twenty minutes4 ,cut in halves lengthwise4 ,scoop out center4 ,drain in cheese cloth4 ,mix one half cup bread crumbs1 one quarter cup minced chicken1 one quarter cup egg plant1 two tablespoons butter1 salt1 paprika1 and cayenne1 and one egg4 ,fill egg plant shells with this mixture1 cover with buttered and seasoned crumbs1 and bake in a slow oven about one hour4 ,broiled ,mushrooms ,wash1 scrub1 sprinkle with salt and pepper1 twelve large fresh mushrooms4 ,broil over a clear fire4 ,place on twelve rounds of bread toasted on one side4 ,saut in two tablespoons butter1 one cup chopped mushrooms2 season with salt and pepper and add one fourth cup heavy cream4 ,reheat and pour over mushrooms on toast4 ,baked ,mushrooms ,wash1 scrub1 sprinkle with salt and pepper1 twelve large fresh mushrooms4 ,remove stems1 saut in butter1 add one cup chicken stock or cream1 simmer fifteen minutes4 ,place on rounds of bread1 on a buttered platter2 cover and cook in oven fifteen minutes1 basting once during cooking with melted butter4 ,a few gratings of nutmeg is considered by many an improvement4 ,mushrooms with ,oysters ,wash1 scrub1 and remove stems of twelve large fresh mushrooms4 ,saut in butter five minutes4 ,place on rounds of buttered toast1 gills upward2 sprinkle with salt and pepper1 dot with butter4 ,decorate each with an oyster and sprinkle with buttered crumbs4 ,bake fifteen minutes in a hot oven1 basting every five minutes with hot butter4 ,deviled ,mushrooms ,mix one teaspoon mustard1 few grains cayenne1 one teaspoon ,worcestershire ,sauce1 and half teaspoon paprika4 ,cover broiled mushrooms with this mixture and serve on slices of toast4 ,scalloped ,mushrooms ,wash1 scrub1 and peel one pound of fresh mushrooms4 ,saut in butter4 ,arrange in layers with ,white ,sauce in buttered baking dish2 when filled cover with cubes of bread which have been dipped in butter4 ,brown in the oven and serve4 ,mushrooms with ,tomatoes ,wash1 scrub1 and peel one half pound of fresh mushrooms4 ,break in small pieces and saut in butter4 ,wash and remove skins from six tomatoes4 ,slice tomatoes and arrange in layers with sautd mushrooms in buttered baking dish or in ramekins4 ,cover with ,tomato ,sauce1 well seasoned with onion4 ,when dish is filled sprinkle with buttered cracker crumbs and bake until crumbs are brown4 ,mushroom ,potpourri ,cut in slices one lamb's kidney4 ,saut in melted butter4 ,remove from butter1 and saut twelve mushrooms1 cleaned and cut in slices4 ,melt two tablespoons butter2 add two tablespoons floor1 one and one half cups tomato1 few drops onion juice1 one and one half teaspoons ,worcestershire ,sauce1 one half teaspoon salt1 and few grains pepper4 ,cook ten minutes2 add mushrooms and kidney1 and cook until kidney is tender4 ,serve in center of hot platter1 and garnish with hot cooked rice or with macaroni with ,cream ,sauce4 ,sweetbreads1 chicken1 or veal may be substituted for kidney1 but make a much more expensive dish4 ,baked ,onions in ,ramekins ,peel and parboil twelve medium-sized onions2 drain2 chop4 ,melt two tablespoons butter2 add two tablespoons flour1 one fourth teaspoon salt1 one and one quarter cups cream1 or chicken stock1 four tablespoons soft bread crumbs1 one tablespoon finely chopped parsley4 ,boil five minutes2 add one egg well beaten and the chopped onion4 ,cool slightly2 add the beaten whites of two eggs2 add more seasoning if needed and bake in buttered ramekin dishes twenty minutes in a moderate oven4 ,serve immediately4 ,potato ,croquettes ,mix two cups hot mashed potato1 two tablespoons butter1 one teaspoon salt1 one fourth teaspoon paprika1 few grains of cayenne and celery salt1 two teaspoons chopped parsley1 few drops onion juice4 ,beat well2 add two egg yolks2 form into croquettes2 dip in flour1 egg and crumbs2 fry in deep fat2 drain on brown paper and serve4 ,these croquettes may be formed in the shape of a ball1 then shaped like a cup1 and filled with any creamed mixture2 cover the top of cup with mashed potato4 ,dip in crumbs1 egg and crumbs1 fry in deep fat4 ,these are known as ,surprise ,croquettes4 ,stuffed ,peppers ,cut the tops from eight red or green peppers2 remove seeds2 cover with boiling water2 leave standing five minutes4 ,fill with any of the following stuffings4 ,cover with buttered bread crumbs1 arrange in baking dish1 and bake one half hour4 ,tomato ,stuffing for ,peppers ,mix one cup tomato pulp drained from juice1 one half cup bread crumbs1 and one cup stock2 add two tablespoons flour and two tablespoons butter which have been cooked together4 ,season with salt1 cayenne1 paprika and onion juice4 ,chicken ,stuffing for ,peppers ,chicken ,stuffing prepared in the same way as ,tomato ,stuffing1 substituting chicken for tomato4 ,rice or ,macaroni ,stuffing for ,peppers ,cook one cup rice or macaroni in chicken stock until tender2 add one fourth cup onion finely chopped1 two tablespoons red pepper finely chopped1 two tablespoons melted butter1 four tablespoons finely chopped mushrooms4 ,season with salt and pepper4 ,in filling add more chicken stock or hot water if necessary4 ,rice ,croquettes ,cook one cup of rice in two cups of water or chicken stock in a double boiler until tender1 and the liquid is absorbed4 ,season with salt1 pepper and onion juice2 add four tablespoons butter and two egg yolks4 ,cool1 form in croquettes1 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,rice and ,tomato ,croquettes ,cook two tablespoons chopped onion in two tablespoons butter five minutes2 add one tablespoon red pepper1 sprig parsley1 four cloves1 and one and one half cups tomato2 cook five minutes4 ,add one cup water or chicken stock1 pour into double boiler1 add one half cup washed rice1 and cook until rice is tender and liquid absorbed4 ,season with salt1 pepper and paprika2 add two egg yolks and four tablespoons grated cheese4 ,shape1 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,rice and ,cheese ,croquettes #a cup rice #d cups milk #a cup cheese salt and pepper #a egg #a cup thick ,white ,sauce ,cook rice in milk2 when milk is absorbed add cheese1 seasonings1 and egg1 and enough sauce to make of the consistency to shape4 ,shape1 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,sweet ,rice ,croquettes ,cook one cup rice in two cups milk in double boiler1 until liquid is absorbed and rice is tender2 add one fourth cup sugar and one half teaspoon salt4 ,cool1 add two egg yolks1 shape in form of nests1 dip in crumbs1 egg and crumbs1 and fry in deep fat1 hollow downward4 ,drain on brown paper2 fill nests with cubes of jelly4 ,turkish ,pilaf ,cook one cup rice with one cup each of stock and tomato2 when tender saut in four tablespoons butter1 season with salt and paprika4 ,serve hot on buttered toast4 ,tomato ,croquettes ,mix two cups tomato1 four cloves1 two slices onion1 two peppercorns1 one half teaspoon salt and one fourth teaspoon paprika4 ,cook ten minutes and press through a sieve4 ,melt three tablespoons butter2 add one fourth cup cornstarch and strained tomato mixture2 boil ten minutes4 ,cool slightly1 add one egg1 pour into buttered pan1 chill1 cut in squares1 dip in crumbs1 egg and crumbs1 fry in deep fat4 ,drain on brown paper4 ,serve4 ,macaroni ,croquettes #a cup cooked macaroni #d tablespoons butter #d tablespoons flour cup milk or stock few drops onion juice salt and pepper cup cheese ,melt butter2 add flour and cheese2 when well blended add milk1 onion juice1 and seasonings4 ,cool1 add macaroni2 shape1 dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,corn ,pudding #d cups corn 7fresh7 #b cups milk salt #c eggs cup butter pepper ,beat yolks2 add corn1 milk1 butter1 salt and pepper4 ,pour into a buttered baking dish2 add beaten whites and bake in moderate oven one hour4 ,nut ,loaf #b cups soft bread crumbs #a cup chopped nut meats cup melted butter cup hot water or stock #a teaspoons salt teaspoon pepper teaspoon ,worcestershire ,sauce few drops onion juice #a egg ,mix all ingredients2 taste1 add more seasoning if needed1 shape in a bread pan and bake one hour in a moderate oven1 covering with a tin cover for the first half of the time4 ,baste three times during the cooking with melted butter4 ,remove from pan and serve with ,brown ,sauce to which one fourth cup chopped nuts have been added4 ,,chapter ,x ,,bread ,yeast #f pared potatoes cup hops #b quarts water cup sugar cup salt #a cup yeast1 or #a yeast cake ,boil water and hops five minutes4 ,strain2 add grated potatoes2 boil five minutes2 add sugar and salt2 when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water2 let rise for six hours2 pour into scalded stone jug2 cork tightly2 keep in cool place4 ,milk ,bread #b cups scalded milk #a tablespoon lard #a tablespoon butter #b teaspoons salt cup yeast1 or yeast cake #f cups flour #a tablespoon sugar ,put butter1 lard1 sugar and salt in mixing bowl4 ,add scalded milk4 ,dissolve yeast cake in one fourth cup lukewarm water4 ,add to milk mixture when lukewarm4 ,add flour1 knead until smooth4 ,cover tightly and let rise until double its bulk1 in temperature of sixty-eight degrees4 ,knead2 shape into loaves or biscuit2 let rise in pans until double its bulk4 ,bake in hot oven3 biscuit twenty to thirty minutes1 loaves sixty minutes4 ,this bread may be made without kneading by omitting one cup flour and beating ten minutes4 ,water ,bread ,substitute water for milk in ,milk ,bread4 ,milk and ,water ,bread ,use one cup water and one cup milk1 and proceed as for ,milk ,bread4 ,salt ,rising ,bread #a cup scalded milk #a teaspoon sugar teaspoon salt #c cups white flour #a cup scalded milk entire wheat flour to knead ,mix one cup milk1 sugar and salt1 and one cup of flour2 beat well and let rise over night4 ,in the morning beat1 add other two cups of flour1 the other cup of milk1 cover1 let rise again4 ,when light1 add the entire wheat to knead1 shape in loaves1 let rise in pans and bake4 ,graham ,bread #b cups milk scalded cup of molasses #b teaspoons salt yeast cake cup lukewarm water #b cups white flour #d cups graham flour ,mix milk1 molasses and salt4 ,when lukewarm add dissolved yeast cake1 sifted white and graham flour4 ,beat well4 ,let rise until almost double its bulk1 beat again1 place in buttered bread pans or shape in biscuit1 let rise1 and bake in an oven which is a little cooler than for white bread1--loaves one and one quarter hours and biscuit thirty minutes4 ,entire ,wheat ,bread #b cups scalded milk cup sugar1 or cup molasses yeast cake cup lukewarm water #a teaspoons salt #e cups sifted entire wheat ,mix milk1 sugar or molasses1 and salt4 ,when lukewarm add dissolved yeast and flour4 ,beat well1 let rise until double its bulk1 beat1 let rise in buttered bread pans until double its bulk1 and bake one hour in moderately hot oven1 or bake in gem pans thirty minutes4 ,rye ,bread #b cups scalded milk #b tablespoons butter #a tablespoon sugar #c cups flour #b teaspoons salt yeast cake cup lukewarm water #c cups rye ,put butter1 sugar and salt in mixing bowl2 add scalded milk2 when lukewarm1 add dissolved yeast cake and white flour4 ,let rise until of spongy consistency2 add rye flour and knead4 ,let rise again1 shape into loaves or rolls4 ,rise again and bake the same as ,graham ,bread4 ,gluten ,bread #b cups boiling water #b cups scalded milk #b teaspoons butter #b teaspoons salt #a egg yeast cake cup warm water #c cups gluten ,mix water1 milk1 salt and butter4 ,when lukewarm1 add dissolved yeast cake1 egg well beaten1 and gluten4 ,let rise1 when spongy beat well1 add enough more gluten to shape4 ,knead1 let rise1 shape in loaves1 let rise1 and bake one hour4 ,date ,bread ,add one cup chopped dates to ,graham or ,entire ,wheat ,bread4 ,walnut or ,filbert ,bread ,add two cups chopped nuts to ,graham or ,entire ,wheat ,bread1 just before putting into pans4 ,brown ,bread #a cup corn meal #a cup graham flour #a cup rye flour #a teaspoons salt cup molasses #b cups sour milk #a teaspoons soda ,sift the soda through a very fine sieve1 add to dry ingredients and sift again4 ,add molasses and sour milk1 beat well4 ,pour into buttered molds and steam three hours4 ,if a hard crust is desired1 remove bread from molds and bake fifteen minutes4 ,raised ,brown ,bread #b cups corn meal yeast cake #b cups rye cup molasses #a teaspoon salt teaspoon soda cup lukewarm water #b cups boiling water ,pour boiling water on corn meal4 ,when lukewarm add dissolved yeast cake and remaining ingredients4 ,beat well1 let it rise over night1 beat and pour into a buttered brown-bread tin4 ,bake in moderate oven from one and one half to two hours4 ,sweet ,milk ,brown ,bread #a cup flour #a cup graham flour #a cup entire wheat flour #a teaspoons salt cup molasses #a- cups milk teaspoon soda ,sift the soda through a very fine sieve1 add to dry ingredients and sift again4 ,add molasses and milk1 beat well4 ,pour into buttered mold and steam three hours4 ,buns #d cups flour #a cup milk cup sugar cup butter #a teaspoon salt yeast cake cup lukewarm water #c eggs ,mix salt1 sugar1 butter and milk4 ,when lukewarm1 add dissolved yeast cake1 yolks well beaten1 whites well beaten and flour4 ,knead thoroughly2 let rise over night2 knead1 roll into flat cake1 fold in three pieces4 ,knead and fold in this way four separate times4 ,add one cup cleaned currants4 ,cut off small pieces1 shape into rolls1 and brush with butter2 let rise4 ,bake in a moderate oven thirty minutes2 brush with molasses or sugar dissolved in milk2 return to the oven to dry4 ,brioche #d cups flour #a teaspoon salt #b tablespoons sugar cup butter #a yeast cake cup lukewarm water #h eggs #a cup milk ,scald milk2 when lukewarm add dissolved yeast cake2 add remaining ingredients and beat well for one half hour4 ,let rise to double its bulk2 cut down2 keep in ice box over night2 in the morning1 shape4 ,for ,coffee ,cakes1 make into biscuit1 then into finger shapes1 twist ends in opposite directions1 shape in crescents1 let rise in pan4 ,bake in moderate oven4 ,brush with confectioners' sugar dissolved in boiling water4 ,this mixture may be used for ,buns4 ,parker ,house ,rolls #b cups scalded milk yeast cake cup lukewarm water cup butter melted #b tablespoons sugar #a teaspoon salt flour ,mix scalded milk1 when cool1 with dissolved yeast cake4 ,add two cups flour2 beat thoroughly and let rise4 ,when spongy add remaining ingredients and flour to knead4 ,knead2 let rise2 when double its bulk1 shape into balls2 lay on buttered sheet2 cover with dripping pan4 ,when risen to double their bulk1 press with floured handle of wooden spoon almost dividing the biscuit4 ,brush one half with butter2 press the two halves together2 place on buttered tin2 let rise4 ,bake when light ten to fifteen minutes4 ,braids ,use ,parker ,house ,roll mixture2 make in small balls2 roll balls into long sticks2 fasten three ends together and braid4 ,cut braids into four-inch lengths2 let rise2 bake4 ,when done1 brush with melted butter4 ,crescents ,shape ,parker ,house ,roll mixture into balls then into sticks4 ,roll sticks in shape of crescents1 let rise1 and bake4 ,bread ,sticks #a cup scalded milk #a tablespoon sugar cup butter #a teaspoon salt yeast cake cup lukewarm water #a egg white #c to #d cups flour ,mix butter1 sugar1 salt and milk4 ,when dissolved1 add yeast cake1 white of egg well beaten1 and enough flour to knead4 ,let rise to double its bulk1 knead1 shape1 let rise again1 and bake in hot oven4 ,swedish ,rolls #b cups milk yeast cake cup lukewarm water #d eggs cup butter #b teaspoons salt cup sugar #a cup currants #c tablespoons cinnamon flour to knead cup chopped citron ,melt butter in scalded milk2 when lukewarm1 add dissolved yeast1 salt1 eggs well beaten and flour to knead4 ,let rise2 roll into a sheet2 brush with melted butter2 dredge with cinnamon and sugar2 sprinkle with citron and currants2 roll like jelly roll2 cut in one half inch slices2 place on buttered sheet2 let rise4 ,bake one half hour4 ,raised ,muffins #b cups milk cup melted butter cup sugar #b eggs #a teaspoon salt yeast cake #a cup lukewarm water #c to #d cups flour ,mix milk1 butter1 sugar and salt2 when lukewarm1 add dissolved yeast and enough flour to make a drop batter4 ,let rise over night4 ,in morning add eggs1 yolks and whites beaten separately4 ,place buttered muffin rings on buttered griddle or dripping pan2 fill rings two thirds full1 and cook on griddle on top of stove or in dripping pan in oven4 ,oatmeal ,muffins #a cup scalded milk #a cup cold cooked oatmeal cup sugar or cup molasses teaspoon salt yeast cake cup lukewarm water #b to #c cups flour ,mix oatmeal1 scalded milk1 sugar and salt4 ,when lukewarm1 add dissolved yeast cake4 ,add flour to make a stiff batter2 beat five minutes4 ,let rise over night4 ,beat and fill buttered gem pans1 one half full2 let rise2 and bake in moderate oven one half hour4 ,bran ,muffins #a- cups bran cup white flour #a cup milk #b tablespoons molasses #a egg #c teaspoons baking powder #a tablespoon butter teaspoon salt ,mix dry ingredients2 add egg well beaten1 molasses1 milk and melted butter2 beat well and bake in buttered gem pan twenty to thirty minutes in moderate oven4 ,rusk ,to one half the rule for ,milk ,bread1 add two eggs well beaten4 ,shape in small balls2 place close together in baking pan2 let rise until very light2 brush with sugar dissolved in water2 sprinkle with sugar4 ,bake4 ,rusks must be very light before being baked4 ,zweibach ,cut rusks into slices one half inch thick4 ,dry in oven until a golden brown4 ,pulled ,bread ,remove the crust from a loaf of bread and tear the crumb in pieces4 ,place in oven and dry until crisp all through4 ,five-hour ,bread ,use any of the receipts for bread1 using one yeast cake instead of amount of yeast given4 ,the bread should be made and baked in five hours' time4 ,squash ,bread ,add one cup stewed and sifted squash to ,milk ,bread4 ,baking ,powder ,biscuit #b cups sifted flour #b tablespoons butter or #b tablespoons lard or #a tablespoon butter and #a tablespoon lard #a teaspoon salt #d teaspoons baking powder to #a cup milk or half milk and half water ,mix and sift the dry ingredients4 ,add shortening and chop with knife until mealy4 ,add milk gradually until a soft spongy dough4 ,turn on to a floured board2 toss with knife until whole surface is floured2 pat lightly with rolling pin until one half inch thick4 ,cut in rounds and bake immediately on buttered sheet in quick oven1 about twelve minutes4 ,drop ,biscuit ,use receipt for ,baking ,powder ,biscuit1 using enough milk to make a drop batter4 ,drop into buttered muffin pans and bake in hot oven4 ,fruit ,biscuit ,roll ,baking ,powder ,biscuit mixture to one fourth inch2 brush with melted butter2 sprinkle with cinnamon and sugar and chopped raisins and citron4 ,roll like a jelly roll2 cut in one half inch pieces2 place on buttered tin2 brush with melted butter2 sprinkle with brown sugar4 ,bake in hot oven4 ,egg ,muffins #b cups flour #a teaspoon salt #c teaspoons baking power #a cup milk #b eggs #c tablespoons melted butter ,mix and sift the dry ingredients4 ,add beaten yolks1 butter and milk4 ,beat well2 cut and fold in the stiffly beaten whites4 ,turn into gem pans2 bake in hot oven ten to fifteen minutes4 ,three tablespoons sugar may be added if desired4 ,sally ,lunn ,use receipt for ,egg ,muffins1 using three eggs instead of two1 and bake in cake pan instead of muffin pan4 ,berry ,muffins cup butter #a cup sugar #a egg #b cups flour #d teaspoons baking powder #a cup milk #a cup berries teaspoon salt ,cream butter2 add sugar1 yolk well beaten1 flour mixed and sifted with dry ingredients1 milk1 white of egg beaten until stiff1 and berries4 ,bake in buttered muffin pans or in buttered cake pan4 ,dutch ,apple ,cake ,use rule for ,egg ,muffins4 ,spread mixture one half inch thick on buttered pans4 ,lay apples cut into eighths in two rows on top of dough4 ,sprinkle with sugar2 bake in hot oven thirty minutes4 ,serve with ,lemon ,sauce or as a tea cake4 ,corn ,muffins #a cup corn meal #a cup flour cup sugar #a cup milk cup butter #d teaspoons baking powder teaspoon salt #b eggs ,cream butter2 add sugar1 yolks well beaten1 flour mixed and sifted with corn meal1 baking powder and salt1 milk and beaten whites4 ,bake in buttered muffin tins twenty-five minutes in hot oven4 ,a very good muffin may be made by using only two tablespoons butter and one egg4 ,entire ,wheat or ,graham ,muffins #a cup entire wheat or graham flour #a cup white flour #b tablespoons sugar1 or #b tablespoons molasses teaspoon salt #d teaspoons baking powder #a egg #a cups milk #d tablespoons melted butter ,mix and sift dry ingredients1 and combine in order given4 ,bake in hot muffin pans twenty to twenty-five minutes4 ,rye ,muffins #a cup rye flour #a cup white flour #a teaspoon salt #d teaspoons baking powder cup sugar #a cup milk #a egg ,mix and sift dry ingredients2 add remaining ingredients2 beat well4 ,bake in hot gem pans twenty to thirty minutes4 ,hominy and ,corn ,muffins cup corn meal #a cup scalded milk cup sugar #d teaspoons baking powder cup hominy #a teaspoon salt #b tablespoons butter cup boiling water #b eggs ,cook hominy1 salt1 butter and boiling water twenty minutes4 ,cool4 ,scald corn meal with hot milk1 add sugar and hominy1 yolks of eggs2 beat well2 add baking powder and beaten whites of eggs4 ,bake in hot buttered gem pans twenty to thirty minutes4 ,rice and ,corn ,muffins #a cup corn meal #a cup cold cooked rice #a teaspoon salt #b teaspoons baking powder cup milk #a egg #b tablespoons melted butter ,mix corn meal1 salt and baking powder2 add rice and work with fingers until well blended4 ,add egg well beaten1 milk and butter4 ,beat well4 ,pour into hot buttered gem pans1 and bake one half hour4 ,spider ,corn ,cake cup corn meal cup flour cup sugar cup sour cream #a teaspoon salt teaspoon soda #b eggs cup sweet milk ,mix and sift dry ingredients twice2 add well-beaten egg and cream2 beat well4 ,butter an agate pan2 heat very hot2 pour in mixture2 pour milk on top4 ,bake thirty minutes4 ,popovers #a cup flour #a cup milk teaspoon salt #a egg ,mix all ingredients and beat five minutes4 ,pour into hissing hot buttered gem pans and bake in hot oven twenty minutes4 ,fried ,rye ,muffins cup rye meal cup flour cup milk #b eggs #c teaspoons baking powder teaspoon salt cup molasses ,mix and sift dry ingredients2 add remaining ingredients2 beat well4 ,drop from a spoon into hot fat4 ,fry like doughnuts4 ,oat ,muffins #a cup warm oatmeal #a cup flour cup sugar #d teaspoons baking powder #a teaspoon salt cup milk #a egg #a to #d tablespoons melted butter ,mix flour1 sugar1 baking powder1 salt2 add oatmeal and work until well mixed4 ,add remaining ingredients4 ,beat well4 ,bake in hot buttered gem pans twenty minutes4 ,,shortcakes ,shortcake #b cups flour teaspoon salt #c teaspoons baking powder #c tablespoons butter #c tablespoons lard #a cup milk ,mix and sift the dry ingredients4 ,add butter and lard and chop until thoroughly blended4 ,add milk4 ,when thoroughly mixed1 divide in halves2 put each half into a round1 buttered cake tin4 ,flour hand and pat to fit the tin4 ,bake ten to twelve minutes in hot oven4 ,separate the upper portions from the lower portions of each cake with a fork--never cut with a knife4 ,spread with butter1 fill with filling1 and arrange in layers1 with filling between4 ,orange ,shortcake ,peel oranges1 cut in slices4 ,sweeten to taste and use for filling for shortcake4 ,peach ,shortcake ,peel1 cut in slices1 and sweeten three cups of peaches4 ,add two tablespoons lemon juice1 spread between layers of shortcake4 ,garnish top layer with peaches and beaten cream4 ,strawberry ,shortcake ,hull1 cut in pieces1 and sweeten two boxes of strawberries4 ,let them stand several hours4 ,arrange between layers of shortcake and garnish top with whole strawberries and beaten and sweetened cream4 ,raspberry1 ,blackberry1 and ,pineapple shortcake may be made in a similar way4 ,,griddle ,,cakes ,sour ,milk ,griddle ,cakes #b cups flour #a teaspoon salt #b tablespoons sugar #a teaspoon soda #b cups sour milk #b eggs ,mix in order given1 beat well4 ,heat a griddle2 when hissing hot1 grease with piece of salt pork on end of fork4 ,drop a tablespoon of batter from tip end of spoon on hot griddle4 ,when full of bubbles1 turn2 when cooked on both sides1 serve on hot plate4 ,if sour milk is very rich1 the eggs may be omitted4 ,graham ,griddle ,cakes #a cup graham cup flour #a tablespoon sugar #b teaspoons baking powder #b eggs #a cups milk #a teaspoon salt ,scald milk1 and pour on to graham flour4 ,when cold1 add remaining ingredients2 beat well and cook as ,griddle ,cakes4 ,bread ,griddle ,cakes #b cups soft bread crumbs #b cups scalded milk #a teaspoon salt #a cup flour #b eggs #b teaspoons baking powder ,pour milk on to bread crumbs and let stand several hours4 ,add dry ingredients1 mixed and sifted1 yolks and whites beaten separately1 and cook as ,griddle ,cakes4 ,rice ,griddle ,cakes #a cup cooked rice #a cup milk scalded #a cups flour #b eggs #a teaspoon salt #a tablespoon sugar #a tablespoon melted butter #a cup milk #b teaspoons baking powder ,pour scalded milk on to rice2 let stand over night4 ,add dry ingredients1 eggs well beaten1 and last of all1 cold milk4 ,beat well and cook as ,griddle ,cakes4 ,hominy ,griddle ,cakes ,substitute hominy for boiled rice1 and cook as ,rice ,griddle ,cakes4 ,sweet ,milk ,griddle ,cakes #a cups flour or entire wheat #b teaspoons baking powder #a teaspoon salt #a cup milk #a egg #b tablespoons melted butter ,mix and sift dry ingredients1 add yolks well beaten1 milk1 whites well beaten1 and melted butter4 ,cook as ,griddle ,cakes4 ,buckwheat ,cakes #b cups buckwheat cup corn meal or white flour #a teaspoon salt cup molasses yeast cake cup lukewarm water #b cups warm water #a teaspoon soda ,mix buckwheat1 corn meal1 and salt2 add dissolved yeast cake1 molasses and water2 beat well4 ,let rise over night4 ,in the morning beat1 add soda1 beat1 and fry4 ,a pitcher is the most convenient dish for raising these cakes4 ,flannel ,cakes #a cups ,indian meal #a cups flour #a teaspoon salt #b tablespoons sugar #d tablespoons butter yeast cake dissolved in one quarter cup lukewarm water #c cups scalded milk ,scald meal with milk2 add butter1 and when lukewarm1 add remaining ingredients2 let mixture rise over night4 ,in the morning cook as ,griddle ,cakes4 ,waffles #b cups flour #b teaspoons baking powder #a teaspoon salt #c tablespoons melted butter #a cups milk #c eggs ,sift dry ingredients2 add yolks well beaten1 milk1 butter and stiffly beaten whites4 ,beat well and cook on hot waffle iron4 ,the waffle iron should be heated fifteen or twenty minutes before using and greased thoroughly with salt pork fat4 ,new ,england ,fried ,bread #b cups raised bread dough #a teaspoon cinnamon ,roll dough to one half inch in thickness1 sprinkle with cinnamon1 cut in diamonds2 raise2 fry in deep fat2 serve with sirup4 ,german ,pancakes #d eggs #d tablespoons flour teaspoon salt #d tablespoons milk ,beat yolks until lemon colored and thick2 add flour and salt4 ,cut and fold into this mixture1 the beaten whites4 ,add milk2 pour into greased baking dish4 ,bake in moderate oven1 twenty to thirty minutes4 ,serve immediately4 ,,fritters ,batter for ,fruit ,fritters #a cup flour #b tablespoons sugar teaspoon salt grated rind #a lemon #b eggs cup milk ,mix and sift the dry ingredients2 add beaten yolks1 lemon rind1 and milk4 ,beat1 cut and fold in the beaten whites of eggs and use for all kinds of fruits4 ,apple ,fritters ,core and pare apples1 cut in round slices4 ,for each eight apples1 mix one fourth cup sugar and four tablespoons lemon juice4 ,let apples stand in this mixture for one hour2 dip in ,fritter ,batter2 fry in hot fat2 drain on brown paper4 ,sprinkle with sugar4 ,banana ,fritters ,remove skins from four bananas4 ,cut each one in four equal parts4 ,sprinkle with four tablespoons sugar1 four tablespoons lemon juice1 or wine1 and let stand one hour4 ,dip in ,fritter ,batter2 fry in deep fat2 drain on brown paper4 ,serve4 ,orange1 ,peach1 and ,pear ,fritters ,are all made in the same way as ,banana ,fritters4 ,cumquat ,fritters ,wash cumquats2 cut in halves2 let stand in ,fritter ,batter one hour2 fry in deep fat2 drain on brown paper4 ,corn ,fritters #a cup corn #a cup flour #b teaspoons salt few grains cayenne #a egg cup milk #a tablespoon olive oil ,beat egg2 add remaining ingredients4 ,drop by spoonfuls into deep fat4 ,fry six to eight minutes4 ,drain and serve hot4 ,canned corn may be used if fresh corn is not available4 ,cauliflower ,fritters ,separate the flowerets of cold1 cooked cauliflower4 ,sprinkle with salt and pepper2 dip in olive oil1 then in ,fritter ,batter2 fry in deep fat4 ,celery1 ,parsnip1 and ,salsify ,fritters ,cut cold1 cooked vegetables in small pieces4 ,prepare the same as ,cauliflower ,fritters4 ,tomato ,fritters #c cups tomatoes bit of bay leaf #d tablespoons butter #d cloves #c tablespoons chopped onion #b tablespoons chopped red pepper cup cornstarch #a egg #a teaspoon salt ,melt butter2 add onion and pepper1 cook five minutes1 add cornstarch1 tomatoes1 cloves1 bay leaf and salt4 ,cook until thick4 ,strain4 ,add beaten egg4 ,cool in buttered tin4 ,cut in any shape desired4 ,dip in crumbs1 egg and crumbs1 and fry in deep fat4 ,shell ,fritters #b cups flour #a cup water cup sugar cup butter teaspoon salt grated rind and juice #a lemon #e eggs #a tablespoon flavoring ,mix butter1 fruit juice1 rind and water2 boil two minutes4 ,add sugar and flour4 ,beat until mixture leaves sides of pan4 ,cool4 ,add eggs1 one at a time1 and beat five minutes between each addition4 ,drop by spoonfuls into hot fat and fry ten to twelve minutes4 ,drain on brown paper1 sprinkle with sugar1 and serve with ,chocolate1 ,caramel1 ,orange1 or ,wine ,sauce4 ,,chapter ,,xi ,,salads ,,salad ,,dressing ,mayonnaise ,dressing ,no4 #a ,,success in making a ,mayonnaise ,dressing generally depends upon all the ingredients being of the same temperature4 #b egg yolks #a teaspoon salt teaspoon cayenne #a teaspoon mustard #a tablespoon vinegar #a tablespoon lemon juice #a cup olive oil teaspoon paprika ,mix salt1 cayenne1 mustard and paprika4 ,beat yolks well1 and add to seasonings2 beat until mixture is thick1 adding olive oil1 drop by drop1 for the first four tablespoons1 then more rapidly until oil is used1 thinning as needed with lemon juice and vinegar4 ,mayonnaise ,dressing ,no4 #b yolks of two hard-cooked eggs #a teaspoon salt #a teaspoon mustard #a cups olive oil teaspoon paprika few grains cayenne #a tablespoon vinegar #a tablespoon lemon juice #a raw egg yolk ,mash hard-cooked yolks2 add raw yolk1 salt1 mustard1 paprika and cayenne4 ,stir until well blended2 beat while adding four tablespoons oil1 drop by drop1 then the remainder by teaspoonfuls1 thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle4 ,mayonnaise ,dressing ,no4 #c ,use same ingredients as ,mayonnaise ,dressing ,no4 #b1 omitting yolk of raw egg1 and using one whole egg4 ,mayonnaise ,cream ,dressing ,add one half cup cream beaten until stiff to ,mayonnaise ,dressing ,no4 #a4 ,butter ,salad ,dressing cup butter #b tablespoons flour #b teaspoons salt #b teaspoons mustard few grains cayenne #a cup milk cup vinegar #c eggs ,melt butter2 add flour1 mustard1 salt1 cayenne and milk4 ,cook in double boiler five minutes4 ,pour on to the beaten eggs2 add vinegar1 and cook in double boiler until mixture thickens4 ,french ,dressing ,no4 #a #a teaspoons salt teaspoon pepper few grains cayenne teaspoon paprika #f tablespoons oil #c tablespoons vinegar ,rub bowl with onion2 mix salt1 pepper1 cayenne2 add paprika1 oil and vinegar4 ,stir with a piece of ice4 ,french ,dressing ,no4 #b teaspoon mustard #a teaspoon salt teaspoon paprika few grains cayenne teaspoon finely minced onion #f tablespoons oil #b tablespoons vinegar ,mix onion1 salt1 mustard1 paprika and cayenne4 ,mash until of a creamy consistency2 add oil and vinegar alternately1 beating all the time4 ,french ,dressing ,no4 #c #a teaspoon mustard #a teaspoon salt teaspoon paprika few grains cayenne #c tablespoons lemon juice #f tablespoons oil ,mix the dry ingredients2 add lemon juice and oil alternately1 and beat until quite thick4 ,cream ,dressing #c egg yolks hard cooked #a teaspoon salt teaspoon cayenne #a teaspoon mustard #b tablespoons vinegar #a cups thick cream ,mash the yolks2 add salt1 vinegar and mustard4 ,beat the cream until stiff2 add the beaten cream1 little at a time1 to the egg mixture2 when stiff1 add cayenne4 ,boiled ,dressing #c tablespoons butter #a teaspoon salt #a teaspoon mustard teaspoon paprika #a cup milk #c egg yolks cup hot vinegar ,cream butter2 add seasonings and hot milk2 pour on to the egg yolks4 ,cook in double boiler until thick2 add vinegar1 strain1 and serve4 ,boiled ,cream ,dressing cup butter #a teaspoon salt #a teaspoon mustard #a teaspoon paprika #c egg yolks #b tablespoons flour cup vinegar #a cup cream ,melt butter2 add flour1 seasonings1 egg and vinegar2 cook until thick2 add beaten cream4 ,beat well1 chill1 and serve4 ,boiled ,salad ,dressing #c eggs #a tablespoon oil #a tablespoon salt tablespoon mustard #a cups milk cup vinegar ,beat eggs slightly2 add gradually oil1 salt and mustard2 when smooth1 add vinegar1 then milk4 ,cook in double boiler1 stirring constantly until mixture thickens4 ,horse-radish ,cream ,dressing #d tablespoons grated horse-radish #a teaspoon salt #b tablespoons vinegar teaspoon paprika few grains cayenne cup cream ,beat cream until stiff2 add remaining ingredients and serve4 ,horse-radish ,cream ,dressing ,no4 #b cup grated horse-radish #b tablespoons lemon juice #b tablespoons vinegar #a teaspoon ,worcestershire ,sauce #a teaspoon salt teaspoon mustard teaspoon paprika #a cup cream ,beat cream until stiff4 ,add remaining ingredients1 and serve4 ,,salads ,aspic ,jelly ,salad ,serve small molds of ,aspic ,jelly on crisp lettuce leaves4 ,garnish with curled celery2 marinate with ,french ,dressing1 and garnish with ,mayonnaise ,dressing4 ,butter ,bean ,salad #b cups cold butter beans ,french ,dressing ,cream ,dressing #b hard-cooked eggs parsley few drops onion juice ,cover beans with ,french ,dressing and let stand one half hour4 ,drain1 sprinkle with onion juice1 mix with ,cream ,dressing4 ,arrange on serving dish and garnish with slices of hard-cooked eggs1 cut lengthwise1 and parsley4 ,beet ,salad #f cooked beets parsley ,french ,dressing #d hard-cooked eggs ,cut beets in cubes2 marinate with ,french ,dressing2 let stand one hour4 ,chop the whites of the eggs until fine2 press yolks through a sieve4 ,arrange beets on salad dish in a mound4 ,garnish base of mound with alternating rows of white and yolk of egg1 and parsley4 ,lima ,bean ,salad ,prepare1 dress1 and garnish the same as ,butter ,bean ,salad4 ,celery ,salad ,wash1 scrape1 and cut in small pieces1 one bunch of celery1 using the top leaves and upper part of stalks for garnishing4 ,cut the stalks in two-inch pieces and curl both ends4 ,mix the celery with ,mayonnaise ,dressing2 let it stand in the ice chest one half hour4 ,garnish with ,mayonnaise1 curled celery1 and celery leaves4 ,cabbage ,salad ,no4 #a ,mix one cup and a half of cabbage and one cup and a half of celery2 add one tablespoon chopped onion1 one teaspoon ,worcestershire ,sauce1 and one cup ,boiled ,dressing4 ,chill and serve4 ,cabbage ,salad ,no4 #b ,remove the center from a heavy white cabbage1 leaving a shell4 ,shred center and mix with ,cream ,dressing or ,mayonnaise4 ,chill1 fill cabbage shell1 arrange on a thick bed of parsley1 and garnish top of shell with a border of parsley4 ,cauliflower ,salad ,marinate one cup cold boiled cauliflower with a ,french ,dressing4 ,drain1 add boiled dressing4 ,chill4 ,serve on bed of water cress and sprinkle with grated ,edam cheese4 ,cherry ,salad ,remove stones from two cups cherries4 ,to cherries add one cup chopped ,english walnuts1 one cup chopped celery1 and three fourths cup ,mayonnaise4 ,chill1 arrange in lettuce nests1 and garnish with one whole cherry on top of each nest4 ,cheese ,salad ,no4 #a ,mix two cream cheeses with one cup walnut meat4 ,moisten with cream2 shape into balls4 ,chill4 ,marinate two heads of lettuce2 arrange in nests2 place five balls in each nest2 sprinkle with finely chopped and dried parsley4 ,pass ,french ,dressing with this salad4 ,cheese ,salad ,no4 #b ,mix two cream cheeses with one half cup chopped pimento4 ,season with salt and cayenne2 moisten with cream4 ,line a shallow baking pan with paraffine paper2 press cheese mixture in this pan to the depth of one inch2 cover with paraffine paper1 and put under pressure1 on ice4 ,when thoroughly chilled1 cut in squares2 arrange on lettuce leaves2 garnish with strips of pimento1 radiating from the center4 ,pass ,french ,dressing with this salad4 ,chestnut ,salad ,no4 #a ,cut two cups of boiled chestnuts in small pieces4 ,add two cups oranges1 cut in small pieces1 one tablespoon lemon juice1 and one cup ,mayonnaise4 ,chill1 serve on lettuce1 and garnish with grated orange rind4 ,chestnut ,salad ,no4 #b ,mix two cups boiled chestnuts1 one cup celery1 and one half cup sour cherries1 with one cup ,cream ,dressing4 ,chill and serve on water cress4 ,garnish with cherries1 walnuts and dressing4 ,chicken ,salad ,no4 #a ,mix two cups chicken meat cut in small pieces1 two cups celery1 also cut in small pieces4 ,marinate with ,french ,dressing4 ,chill4 ,arrange in salad bowl4 ,mask with ,mayonnaise and decorate with hard-cooked eggs1 cut in slices1 capers1 and ,mayonnaise pressed through a pastry bag and tube4 ,chicken ,salad ,no4 #b ,mix one cup each1 cold cooked chicken cut in pieces1 cucumber cut in cubes1 and celery cut in pieces4 ,marinate with ,french ,dressing4 ,chill1 drain1 mix with one half cup ,mayonnaise4 ,arrange in salad bowl2 garnish with pimolas1 yolks of eggs put through a strainer1 whites of eggs chopped fine1 ,mayonnaise and curled celery4 ,chiffonade ,salad ,cut celery into one-inch pieces1 and pieces into straws1 until one cup is obtained4 ,remove the pulp from grapefruit1 making one cup4 ,remove the skin1 and slice four medium-sized tomatoes4 ,break chicory leaves into pieces for serving4 ,marinate all separately with ,french ,dressing4 ,arrange in separate mounds on a serving dish4 ,garnish each with chopped chives1 green peppers cut in strips1 and parsley4 ,pass ,french and ,mayonnaise ,dressing4 ,chicory ,salad ,separate leaves2 marinate with ,french ,dressing4 ,serve crisp and cold4 ,cucumber ,salad ,no4 #a ,cut four cucumbers in strips1 lengthwise1 then in half-inch pieces4 ,add one cup sweetbreads cooked1 and cut in small pieces4 ,mix with ,cream ,dressing1 chill1 and serve on crisp lettuce4 ,cucumber ,salad ,no4 #b ,cut six small cucumbers in slices1 not quite severing them4 ,cover with ,french ,dressing1 chill1 and serve one to each person4 ,cucumber ,salad ,no4 #c ,mix one cup each of cucumber cut in cubes1 cooked oysters cut in pieces1 and celery cut in pieces4 ,add one cup ,cream ,dressing4 ,chill4 ,arrange on lettuce leaves in salad bowl4 ,crab ,salad ,marinate two cups crab meat with ,french ,dressing4 ,drain2 add one half cup ,mayonnaise ,dressing2 arrange in crab shells4 ,chill4 ,garnish with pimolas and ,mayonnaise ,dressing4 ,egg ,salad ,no4 #a ,cut six hard-cooked eggs in slices1 crosswise4 ,cut twelve radishes in crosswise slices4 ,marinate each1 and arrange in layers on a bed of lettuce4 ,garnish with ,cream ,dressing and radish roses4 ,egg ,salad ,no4 #b ,cut six eggs in halves1 lengthwise2 remove yolks2 add an equal amount of cold cooked ham1 chopped2 moisten with ,cream ,dressing1 return to whites1 and serve on a bed of water cress1 chicory1 or shredded lettuce4 ,pass ,cream ,dressing with this salad4 ,egg ,salad ,no4 #c ,remove the yolks from six hard-cooked eggs1 leaving the whites in rings4 ,mash yolks2 add an equal amount of cold cooked veal or lamb1 cut in small pieces4 ,moisten with ,french ,dressing2 add one teaspoon chopped chives2 shape into balls1 and arrange on bed of lettuce4 ,garnish with white egg rings4 ,endive ,salad ,marinate leaves of endive with ,french ,dressing4 ,chill one hour1 and serve crisp4 ,sprinkle with chopped chives4 ,escarole ,salad ,prepare the same as ,endive ,salad1 and sprinkle with finely chopped green peppers4 ,lettuce ,salad ,no4 #a ,separate the leaves from two heavy heads of lettuce4 ,wash1 drain1 chill2 marinate with ,french ,dressing4 ,chill2 replace in former shape1 making one head out of the two1 having all green leaves on the outside4 ,lettuce ,salad ,no4 #b ,remove leaves from lettuce4 ,wash1 drain and dry4 ,place leaves together1 roll1 and cut in narrow ribbons4 ,marinate with ,french ,dressing4 ,arrange in nests1 with a tablespoon of ,mayonnaise in each nest4 ,lobster ,salad ,no4 #a ,marinate four cups lobster in ,french ,dressing4 ,chill1 drain1 mix with one cup ,mayonnaise ,dressing1 and arrange on white lettuce leaves4 ,garnish with ,mayonnaise and pounded lobster coral4 ,lobster ,salad ,no4 #b ,mix two cups lobster meat with four hard-cooked eggs1 chopped fine4 ,marinate with ,french ,dressing4 ,drain2 add ,mayonnaise2 serve on lettuce2 garnish with chopped olives and sprinkle with finely chopped chives4 ,lobster ,salad ,no4 #c ,mix equal parts of cucumbers cut in cubes1 lobster cut in pieces1 tomatoes cut in pieces1 with ,mayonnaise ,dressing4 ,chill2 arrange on lettuce leaves2 garnish with alternate slices of tomatoes and cucumbers2 and ,mayonnaise ,dressing put through the pastry bag and tube4 ,macedoine ,salad ,one cup each of string beans1 green peas1 carrots and celery4 ,sprinkle with salt and cayenne1 and marinate with ,french ,dressing4 ,chill one hour4 ,arrange in mounds on salad dish1 and separate mounds with cold cooked cauliflower which has been separated and marinated4 ,any combination of cold cooked vegetables may be prepared in the same way4 ,onion ,salad ,peel six ,bermuda onions4 ,slice1 and let them stand one hour in ice water4 ,drain1 sprinkle with sugar1 and marinate with ,french ,dressing4 ,serve ice cold on cress4 ,potato ,salad ,no4 #a ,cut raw potatoes in balls with ,french vegetable cutter4 ,cook three cups of these balls with one sliced onion in boiling salted water until tender4 ,chill1 marinate with ,french ,dressing1 cover with boiled dressing1 arrange on salad dish4 ,sprinkle with chopped chives1 and garnish with a daisy made of hard-cooked eggs1 cut lengthwise4 ,potato ,salad ,no4 #b ,marinate one cup each of cold cooked potatoes1 cut in dice1 cold cooked turnip1 also cut in dice1 and cold cooked beets1 finely chopped4 ,arrange in salad dish1 separating each vegetable with small leaves of parsley4 ,rice and ,vegetable ,salad ,mix one cup each of celery1 carrots and rice4 ,marinate all separately with ,french ,dressing4 ,arrange on lettuce leaves in shape of a mound1 having rice at the bottom and carrots at the top4 ,garnish with spoonfuls of ,mayonnaise on the lettuce4 ,sardine ,salad ,remove bones from one dozen sardines2 mix four hard-cooked eggs finely chopped1 twelve pimolas finely chopped1 and three pickles finely chopped4 ,marinate with a ,french ,dressing4 ,serve sardines on lettuce and dot over them spoonfuls of the egg mixture4 ,salmon ,salad ,no4 #a ,prepare the same as ,lobster ,salad ,no4 #a4 ,salmon ,salad ,no4 #b ,prepare and serve the same as ,lobster ,salad ,no4 #b4 ,salmon ,salad ,no4 #c ,mix two cups cold cooked salmon with enough ,mayonnaise ,dressing to make it creamy4 ,pack in timbale molds1 chill2 remove from molds4 ,serve on lettuce1 and garnish with marinated slices of cucumber and ,mayonnaise ,dressing4 ,scallop ,salad ,mix two cups of cold cooked scallops cut in small pieces1 one cup of celery cut in shreds1 with ,mayonnaise ,dressing4 ,chill one hour4 ,serve in nests of lettuce4 ,garnish with ,mayonnaise1 chopped olives and chopped chives4 ,shad ,roe ,salad ,marinate two cups each of cucumber and cooked shad roe4 ,chill one hour2 add one half cup ,mayonnaise4 ,arrange in salad bowl2 garnish with marinated slices of cucumber and crisp lettuce leaves4 ,sprinkle the slices of cucumber with chopped chives4 ,shrimp ,salad ,marinate two cups of shrimps with ,french ,dressing4 ,add one half cup each of olives and pimentoes4 ,chill one hour4 ,drain2 add one half cup of ,mayonnaise ,dressing2 serve on lettuce and garnish with whole shrimps4 ,spinach ,salad ,mix two cups cold1 cooked1 and seasoned spinach1 with four hard-cooked eggs1 finely chopped4 ,press into timbale molds2 chill2 remove2 arrange in nests of lettuce2 cover with ,french ,dressing4 ,garnish top and edge of salad with egg1 arranged like daisies4 ,pass ,cream or ,mayonnaise ,dressing with this salad4 ,sweetbread ,salad ,marinate one cup each of cold cooked sweetbreads1 celery and cucumbers4 ,chill one hour4 ,drain2 mix with ,mayonnaise2 serve on lettuce1 and garnish with pimento4 ,sweetbread and ,cucumber ,salad ,mix two cups sweetbreads and two cups cucumbers cut in small pieces1 with ,mayonnaise ,dressing2 add one teaspoon gelatine1 which has been dissolved in water4 ,press in timbale molds4 ,chill2 remove from molds1 and serve in individual nests of lettuce4 ,garnish with ,mayonnaise ,dressing and chopped parsley4 ,stuffed ,tomato ,salad ,no4 #a #b cups chicken stock #a tablespoons gelatine cup chopped chicken cup chopped ham #b chopped pickles #b chopped pimentoes #a tablespoon lemon juice #a tablespoon chopped parsley #f tomatoes ,heat chicken stock2 season highly2 dissolve gelatine in stock2 add chicken1 ham1 pickles1 pimentoes1 lemon juice and parsley4 ,remove a slice from the top of each tomato1 scoop out the pulp1 fill the shells with the chicken jelly4 ,chill and serve on crisp lettuce leaves4 ,stuffed ,tomato ,salad ,no4 #b ,remove the skin from eight tomatoes2 scoop out the inside4 ,chill shells4 ,drain pulp2 add equal quantity of celery1 shrimps and cucumber1 mixed with ,mayonnaise ,dressing4 ,refill shells2 serve on cress1 and garnish with ,mayonnaise ,dressing4 ,tomato and ,nut ,salad ,remove the skin from eight tomatoes2 scoop out the inside2 mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers4 ,add ,mayonnaise ,dressing or ,cream ,dressing4 ,refill tomato shells2 serve in lettuce nests1 and garnish with ,mayonnaise ,dressing4 ,french ,fruit ,salad ,remove the skin and seeds from one cup of white grapes4 ,cut three bananas in cubes and cover immediately with lemon juice4 ,remove the skin and white from six oranges and cut in small pieces4 ,mix with ,mayonnaise ,dressing2 arrange in nests of white lettuce leaves1 or serve in halves of oranges4 ,garnish with ,mayonnaise ,dressing4 ,martin ,salad ,cook a two-pound slice of halibut with one onion cut in slices1 four slices of carrot1 two tablespoons vinegar1 six cloves1 bit of bay leaf1 and four peppercorns1 in water to cover1 until tender4 ,chill1 and marinate with ,french ,dressing4 ,cook four cups potato balls in boiling salted water1 with two slices onion and four cloves4 ,when done1 drain and cover with hot salad dressing4 ,marinate two cups each of ,french peas and flageolettes with a ,french ,dressing4 ,cut three tomatoes in slices1 and marinate with ,french ,dressing4 ,when all these ingredients are thoroughly chilled1 rub the salad dish with onion2 lay slice of halibut in center2 garnish with ,cream ,mayonnaise2 arrange potatoes at either end of slice1 and sprinkle with finely chopped parsley4 ,arrange a mound each of flageolettes and peas on either side of halibut2 cover halibut with slices of tomato overlapping each other2 garnish with the heart leaves of lettuce1 arranged at intervals around the dish4 ,pass ,mayonnaise ,cream ,dressing4 ,vegetable ,salad ,mix one cup cold cooked potatoes1 one cup ,tomato ,jelly cut in cubes1 and one cup cold cooked peas4 ,marinate with ,french ,dressing2 arrange on a salad dish2 mask with ,mayonnaise or ,cream ,dressing1 and garnish with slices of tomato around the edge1 and mounds of peas alternating with mounds of chopped pimolas4 ,vegetable ,oyster or ,salsify ,salad ,mix two cups cold cooked salsify1 cut in small pieces1 with a ,french ,dressing2 let it stand one hour4 ,rub salad bowl with clove of garlic4 ,arrange bed of cress in salad bowl2 cover with two tablespoons ,cream ,dressing4 ,cover with drained salsify1 and cover whole with ,cream ,dressing4 ,garnish with radish roses4 ,waldorf ,salad ,mix one cup each of small pieces of celery1 apple cut in balls1 and ,english walnuts broken in small pieces4 ,add one teaspoon salt1 two tablespoons orange juice1 and the grated rind of one orange4 ,add one cup ,mayonnaise ,dressing4 ,serve in lettuce nests or in apple cups1 made by scooping out the pulp4 ,garnish with ,mayonnaise ,dressing and pieces of the apple skin cut in fancy shapes4 ,apple ,salad ,scoop out the center of eight red apples with a vegetable scoop4 ,mix with equal parts of finely chopped celery and ,boiled ,dressing4 ,fill apple shells and serve on bed of curled celery4 ,grape ,fruit ,salad ,no4 #a ,mix equal quantities of grape fruit and ,english walnut meats1 with one half cup ,mayonnaise ,dressing4 ,serve in grape fruit cups in lettuce nests4 ,grape ,fruit ,salad ,no4 #b ,shred four green peppers1 two red peppers1 and two grape fruit4 ,mix with one cup chopped celery and one cup ,cream ,dressing4 ,serve on marinated water cress and garnish with stars of red and green peppers4 ,sweet ,grape ,fruit ,salad ,use same ingredients as for ,grape ,fruit ,salad1 substituting ,wine ,dressing for ,mayonnaise ,dressing4 ,orange ,salad ,marinate eight oranges cut in slices with ,french ,dressing4 ,season highly with cayenne4 ,serve on water cress4 ,orange ,salad ,no4 #b ,cut thin round slices of orange without removing skin2 arrange in layers in salad bowl4 ,serve on bed of water cress1 and marinate with ,french ,dressing4 ,orange ,salad ,no4 #c ,cut six oranges in halves1 take out the pulp1 and remove veins and sections4 ,to the pulp add one fourth cup powdered sugar1 one fourth cup chopped mint1 and two tablespoons each of wine1 lemon juice and orange juice4 ,serve in champagne glasses1 and garnish with one red cherry and a bit of angelica4 ,pineapple ,salad ,shred one pineapple2 add same amount of white grapes1 skinned and seeded1 equal amount of celery cut in small pieces1 and one half cup castana nuts shredded finely4 ,moisten with ,cream ,mayonnaise4 ,serve on lettuce leaves and garnish with red cherries4 ,sweet ,fruit ,salad ,use same ingredients as for ,pineapple ,salad1 substituting a ,wine ,dressing for ,cream ,mayonnaise ,dressing4 ,tomato ,jelly #b cups tomatoes #d peppercorns #b cloves #a slice of onion #a teaspoon ,worcestershire ,sauce teaspoon salt teaspoon paprika #b teaspoons gelatine cup cold water ,soak gelatine in cold water4 ,cook the remaining ingredients fifteen minutes1 strain1 add gelatine1 when dissolved pour into individual molds or into a border mold4 ,when cold1 turn out and garnish with ,mayonnaise ,dressing or ,celery ,salad4 ,,chapter ,,xii ,,sandwiches ,,the best sandwiches are made from bread which is fine grained and one day old4 ,always cream the butter for buttering the bread4 ,spread the loaf with butter before cutting the slice from the loaf4 ,cut each slice as thin as possible4 ,after cutting1 spread the slice with the sandwich mixture1 and cover with another slice4 ,press the slices together firmly2 cut off all crust and cut in rounds1 triangles1 or any shape desired4 ,keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water1 and pack in a closed box until ready to use4 ,anchovy ,sandwiches ,remove the bones from one dozen anchovies2 add the yolks of three hard-cooked eggs1 and pound to a paste4 ,mix two tablespoons ,parmesan cheese with a few grains of cayenne2 add to anchovy mixture1 with enough cream to make of the consistency to spread4 ,use for a filling between slices of buttered white bread4 ,caviare ,sandwiches ,mix three tablespoons lemon juice1 three tablespoons olive oil1 and one quarter pound ,russian caviare4 ,beat until creamy4 ,spread between thin slices of bread4 ,celery ,sandwiches ,mix one cup finely shredded celery1 one fourth cup finely chopped nuts1 and one fourth cup chopped olives4 ,moisten with ,mayonnaise and spread between thin slices of brown bread4 ,cheese ,sandwiches ,no4 #a ,mix one cream cheese with an equal amount of chopped walnuts2 add a few grains of cayenne1 season with salt1 and moisten with cream4 ,use for a filling for graham sandwiches4 ,cheese ,sandwiches ,no4 #b ,pound one quarter pound ,american cheese with two tablespoons butter1 a few grains cayenne1 and one teaspoon mustard2 moisten with tarragon vinegar1 and spread between thin slices of white bread4 ,cheese ,sandwiches ,no4 #c ,mix one cream cheese with an equal amount of chopped pimolas2 season with salt and cayenne1 and moisten with cream or ,mayonnaise4 ,use for a filling for white or brown bread sandwiches4 ,chicken ,sandwiches ,no4 #a ,mix one cup chopped chicken with one fourth cup ,mayonnaise4 ,spread between thin slices of buttered bread4 ,chicken ,sandwiches ,no4 #b ,mix one cup chopped chicken with one cup chopped almonds2 moisten with cream2 season with salt and paprika4 ,use for filling for entire wheat bread sandwiches4 ,cucumber ,sandwiches ,slice one cucumber2 marinate with ,french ,dressing4 ,sprinkle thin slices of white bread with cayenne2 spread with marinated cucumbers1 and cover with white bread cut in thin slices4 ,egg ,sandwiches ,chop two hard-cooked eggs2 add olive oil and seasonings until of the consistency to spread4 ,use for a filling for graham bread sandwiches4 ,lobster ,salad ,sandwiches ,mix one cup chopped lobster meat with ,mayonnaise4 ,marinate crisp lettuce leaves4 ,arrange drained leaves on thin slices of bread2 cover with lobster1 and cover lobster with bread2 sprinkle dried lobster coral on top of each sandwich4 ,prepare just before serving2 if allowed to stand they will be unsatisfactory4 ,favorite ,sandwiches ,cream two tablespoons butter1 add one half cup grated ,american cheese1 two tablespoons anchovy essence1 one fourth teaspoon each of paprika and mustard1 and one half cup finely chopped olives4 ,season with salt and spread between thin slices of bread4 ,club ,sandwiches ,marinate crisp lettuce leaves4 ,butter thin slices of bread2 arrange on bread one lettuce leaf1 on leaf a thin slice of tongue spread with ,mayonnaise1 on top of this a slice of tomato spread with ,mayonnaise1 and cover with a thin slice of buttered bread4 ,sardine ,sandwiches ,mix twelve boned and skinned sardines1 one tablespoon chopped pimolas and one tablespoon lemon juice4 ,use for filling between buttered slices of white bread4 ,ham ,sandwiches ,mix one cup chopped ham1 one teaspoon vinegar1 one teaspoon ,french mustard1 one teaspoon horse-radish and one tablespoon olive oil4 ,spread between buttered slices of white bread4 ,tomato and ,horse-radish ,sandwiches ,mix one quarter cup mayonnaise with one quarter cup horse-radish4 ,sprinkle slices of tomato with salt4 ,spread thin slices of bread with horse-radish mixture1 and put sliced tomato between4 ,nasturtium ,sandwiches ,spread thin slices of white bread with ,mayonnaise2 use the petals of nasturtium flowers for filling1 allowing some of the petals to come beyond the edge of the bread4 ,jelly ,sandwiches ,spread buttered bread with jelly and sprinkle jelly with chopped nuts4 ,cover with buttered bread1 and shape4 ,ginger ,sandwiches ,use finely chopped ,canton ginger for a filling for graham bread sandwiches4 ,orange ,sandwiches ,use orange marmalade for a filling for white or whole wheat bread sandwiches4 ,striped ,bread ,sandwiches ,make an equal number of white bread and brown bread sandwiches2 place sandwiches together in alternating colors4 ,wrap in damp cheese cloth and press over night4 ,cut in thin slices1 then in strips4 ,when cut1 these sandwiches give the appearance of marbled bread4 ,fig ,sandwiches ,stew figs1 season with wine and lemon juice1 and use for a filling for white or graham bread sandwiches4 ,nut ,sandwiches ,mix one cup each of chopped peanuts and walnuts with two tablespoons ,mayonnaise ,dressing4 ,spread between buttered slices of brown bread4 ,chocolate ,sandwich ,no4 #a ,melt two ounces ,lowney's ,premium ,chocolate4 ,add two tablespoons hot cream 7or hot milk71 two tablespoons wine 7or one teaspoon vanilla71 and enough confectioner's sugar to make of the consistency to spread4 ,use for a filling between crackers1 or thin slices of bread or cake4 ,finely chopped nuts slightly salted may be added to the chocolate mixture4 ,chocolate ,sandwich ,no4 #b ,cut stale bread in thin slices1 cut slices in fancy shapes1 butter each slice and spread with ,chocolate ,mixture4 ,chocolate ,mixture ,melt one fourth cup ,lowney's ,premium ,chocolate1 add two tablespoons sugar1 two tablespoons hot water1 cook over hot water five minutes1 add one teaspoon butter and one half teaspoon vanilla4 ,chocolate ,sandwich ,no4 #c ,spread ,chocolate ,mixture on saltine crackers1 sprinkle with chopped walnuts and cover with saltine crackers4 ,lettuce1 ,water ,cress1 ,sardine1 ,shrimp and ,oyster ,sandwiches ,lettuce1 water cress1 sardines1 shrimp and oysters may be mixed with ,french ,dressing or ,mayonnaise1 and used for filling for sandwiches4 ,,chapter ,,xiii ,,desserts ,,cold ,,desserts ,chocolate ,blanc ,mange ,no4 #a #b tablespoons gelatine cup cold water #d ounces ,lowney's ,premium ,chocolate #b cups scalded milk #a cup sugar #c eggs teaspoon salt #a teaspoon vanilla ,soak the gelatine in cold water2 mix sugar1 chocolate and eggs2 add scalded milk1 and cook in double boiler until a coating is formed on a spoon2 add to soaked gelatine2 when dissolved1 add salt and vanilla2 pour into mold and chill4 ,serve with sugar and cream1 beaten cream1 or ,soft ,custard4 ,chocolate ,blanc ,mange ,no4 #b cup ,irish moss #c cups cold water #d cups cold milk #b squares ,lowney's ,premium ,chocolate cup sugar cup boiling water ,soak ,irish moss in cold water twenty minutes2 drain1 and pick over4 ,put milk in double boiler2 add moss1 and cook without stirring thirty minutes4 ,melt chocolate2 add sugar and water2 boil two minutes2 add to first mixture4 ,strain1 mold1 chill1 and serve with sugar and cream4 ,chocolate ,mold #d tablespoons cornstarch cup cold milk #b cups scalded milk cup sugar teaspoon salt teaspoon vanilla cup blanched almonds #c ounces ,lowney's ,premium ,chocolate1 melted with #b tablespoons sugar #c egg whites ,mix cornstarch with cold milk2 add sugar1 salt1 scalded milk1 and the melted chocolate1 mixed with two tablespoons sugar4 ,cook in double boiler twenty minutes1 stirring constantly4 ,cool slightly1 cut1 and fold in the well-beaten egg whites1 keeping the mixture as fluffy as possible4 ,add vanilla4 ,decorate the bottom and sides of an oval mold with halves of almonds arranged in the shape of daisies4 ,pour in the cornstarch mixture1 chill1 remove from mold1 and garnish with candied cherries and beaten cream1 sweetened and flavored4 ,a more fancy dish is obtained by making double the receipt and putting the chocolate into half the mixture1 keeping the other half white4 ,mold the white in small glasses or timbale molds and arrange around the oval mold4 ,garnish each small mold with half cherry1 and the spaces between with cream forced through the pastry bag4 ,see colored illustration1 ,plate ,i1 opposite4 ,illustration3 ,,chocolate ,,mold ,plate ,i4 ,for ,receipt see page #bjd ,illustration3 ,,chocolate ,,charlotte ,,russe ,plate ,,ii4 ,for ,receipt see page #bjd ,chocolate ,charlotte ,russe #a pint cream whipped until stiff cup powdered sugar #b ounces ,lowney's ,premium ,chocolate or cup ,lowney's ,cocoa #c egg whites teaspoon salt #a teaspoon vanilla or #a tablespoon brandy sponge cake or macaroons ,melt the chocolate over hot water1 or mix the cocoa with one quarter cup hot water2 add sugar1 cream whipped until stiff1 whites of eggs beaten until stiff1 salt and flavoring4 ,line a mold with lady fingers or sponge cake2 fill with cream mixture1 and chill at least one hour4 ,this mixture may be molded in individual molds2 then one half hour will be sufficient to chill it4 ,see colored illustration1 ,plate ,,ii1 opposite4 ,illustration3 ,,chocolate ,,bavarian ,,cream ,plate ,,iii4 ,for ,receipt see page #bje ,illustration3 ,,chocolate ,,trifle ,plate ,,iv4 ,for ,receipt see page #bje ,chocolate ,bavarian ,cream #b ounces ,lowney's ,premium ,chocolate cup sugar #d egg yolks cup cold water #b cups milk #b tablespoons granulated gelatine #b cups cream teaspoon salt ,melt chocolate2 add sugar1 eggs and milk2 cook in double boiler until mixture thickens2 soak gelatine in cold water2 dissolve in egg mixture1 strain1 cool1 and when beginning to harden1 fold in whip from two cups of cream4 ,pour into mold to harden4 ,unmold and garnish with beaten cream and cherries4 ,see colored illustration1 ,plate ,,iii1 opposite4 ,chocolate ,trifle #c squares ,lowney's ,premium ,chocolate cup powdered sugar cup boiling water #a teaspoon vanilla #a tablespoons granulated gelatine cup cold water cup scalded milk whip from #c cups cream ,melt chocolate2 add sugar and water2 cook until smooth4 ,soak gelatine in cold water2 dissolve in boiling water2 add chocolate mixture4 ,chill partially2 add vanilla1 and whip from cream4 ,mold1 chill1 and serve1 garnished with beaten cream and cherries4 ,see colored illustration1 ,plate ,,iv1 opposite4 ,chocolate ,cream ,custard #a cup sugar #d eggs #c cups scalded milk teaspoon vanilla #b ounces ,lowney's ,premium ,chocolate teaspoon salt ,melt sugar in clean omelet pan2 when golden brown1 add to scalded milk2 when dissolved pour on to eggs1 which have been slightly beaten1 add salt1 vanilla1 and chocolate which has been melted over hot water4 ,strain into individual molds4 ,set in a pan of hot water and bake in a moderate oven until firm4 ,chill2 unmold1 and serve with ,chocolate ,sauce or ,caramel ,sauce4 ,cocoa ,cream #b cups light cream #b tablespoons granulated gelatine cup cold water #b egg yolks #b egg whites cup cocoa inch stick cinnamon #a teaspoon vanilla #a cup heavy cream teaspoon salt cup sugar ,mix cocoa1 sugar1 yolks of eggs2 add light cream and cinnamon1 and cook in double boiler until mixture begins to thicken4 ,add to gelatine which has been soaked in cold water1 and stir until dissolved4 ,add salt1 vanilla1 and whites of eggs beaten until stiff2 when well blended1 add heavy cream beaten until thick with ,dover egg beater4 ,mold1 chill2 and serve with cream4 ,cocoa ,almond ,cream ,use receipt for ,cocoa ,cream and add one cup blanched1 chopped1 and browned almonds just before molding4 ,cocoa ,tutti-frutti ,cream ,use receipt for ,cocoa ,cream4 ,add one half cup macaroons which have been dried in the oven and pounded1 and one cup candied cherries cut in small pieces2 or one half dozen marshmallows and one half dozen raisins1 and one tablespoon each of citron and candied cherries1 chopped fine1 may be added just before molding4 ,chestnuts with ,chocolate ,cream #a cup mashed chestnuts #d tablespoons powdered sugar teaspoon salt #d tablespoons cream #c tablespoons sherry wine #a cup heavy cream #c tablespoons powdered sugar #a teaspoon vanilla or #b tablespoons maraschino #d tablespoons ,lowney's ,premium ,chocolate1 melted ,chestnut ,mixture ,boil one quart ,french chestnuts2 remove shells1 press through potato ricer2 add sugar1 salt1 cream and flavoring4 ,fill individual molds with this mixture4 ,chill4 ,remove from molds and serve around the ,chocolate ,cream ,mixture4 ,chocolate ,cream ,mixture ,beat the one cup heavy cream in above receipt2 add powdered sugar1 chocolate and flavoring4 ,arrange in the shape of a pyramid2 garnish with candied cherries and angelica1 cut in small pieces4 ,cocoanut ,molds with ,chocolate ,sauce #b cups milk #c tablespoons cornstarch mixed with #c tablespoons cold milk cup powdered sugar teaspoon salt cup shredded cocoanut #c egg whites ,mix cornstarch with three tablespoons cold milk2 add salt1 sugar and two cups milk4 ,cook in double boiler twenty minutes1 stirring constantly4 ,add cocoanut and cut and fold in the whites of eggs1 beaten until stiff4 ,turn into molds1 chill1 and serve with ,chocolate ,sauce4 ,chocolate ,sauce #a cup milk #b egg yolks cup sugar teaspoon salt #a teaspoon butter #b ounces ,lowney's ,premium ,chocolate or cup ,lowney's ,cocoa ,cook all ingredients in double boiler1 stirring constantly until the spoon is coated4 ,serve hot or cold4 ,chocolate ,raspberry ,meringue #c egg whites #a cup powdered sugar #d tablespoons raspberry jam #b squares ,lowney's ,premium ,chocolate1 melted #a tablespoon lemon juice ,beat the whites of eggs until stiff1 using fork or flat beater2 add remaining ingredients very slowly1 and beat constantly4 ,serve with beaten cream1 flavored with wine or vanilla4 ,the above mixture may be taken up in spoonfuls and poached in hot water1 or may be used for clairs1 cream puffs1 or cream pie1 or served plain in frapp glasses4 ,chocolate ,junket #a ounce ,lowney's ,premium ,chocolate #c tablespoons boiling water #a junket tablet #a quart milk #a tablespoon wine or brandy cup powdered sugar ,melt chocolate2 add boiling water4 ,crush junket tablet2 dissolve in one tablespoon cold water4 ,scald milk2 add sugar1 flavoring2 when cool1 add dissolved junket tablet and melted chocolate2 pour into serving cups2 let stand in warm place until of consistency of jelly1 then chill4 ,serve with sugar and cream4 ,cocoa ,froth #a tablespoons granulated gelatine cup cold water cup boiling water cup ,lowney's ,cocoa #a cup sugar grated rind and juice of #a lemon #d egg whites teaspoon salt ,soak gelatine in cold water2 add boiling water4 ,mix cocoa1 sugar1 lemon juice and rind2 add gelatine mixture2 strain into a cold bowl4 ,when mixture thickens1 beat until frothy2 add well-beaten whites1 and beat until mixture will stand alone4 ,drop spoonfuls on serving dish and garnish with ,vanilla ,custard4 ,soft ,custard #b cups milk #d egg yolks cup sugar teaspoon salt teaspoon vanilla ,scald the milk in double boiler4 ,mix eggs1 sugar and salt2 add scalded milk to them2 return to double boiler1 and cook until mixture thickens and is of a smooth and creamy consistency4 ,strain into a cold dish and flavor when cold4 ,should the custard begin to curdle1 set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater4 ,soft custard may be made with whole eggs1 but it is not so velvety4 ,arrowroot ,custard #b cups milk #b tablespoons arrowroot teaspoon vanilla #b egg yolks teaspoon salt cup sugar ,scald milk2 mix arrowroot and sugar2 add to scalded milk1 and cook ten minutes4 ,beat egg yolks slightly2 add salt2 pour milk mixture on to eggs2 return to double boiler2 stir constantly until thickened4 ,cool1 flavor1 and serve in custard cups4 ,banana ,custard ,arrange slices of bananas in bottom of serving dish1 sprinkle with lemon juice1 and cover with ,soft ,custard4 ,fruit ,custard ,prepare the same as ,banana ,custard1 using one fruit or a combination of fruits4 ,strawberry ,custard ,use receipt for ,soft ,custard4 ,when cold1 add one cup of crushed and sweetened strawberries4 ,serve ice-cold and garnish with ,strawberry ,meringue4 ,coffee ,custard ,use rule for ,soft ,custard1 adding one fourth cup ground coffee to milk before scalding4 ,soft ,caramel ,custard ,use receipt for ,soft ,custard1 adding one half cup caramelized sugar to milk before scalding4 ,baked ,vanilla ,custard #c cups milk #e eggs cup sugar teaspoon salt teaspoon vanilla ,scald milk and add to eggs1 sugar and salt1 mixed together4 ,strain1 add vanilla1 and bake in one large buttered mold1 or small ones1 set in a pan of hot water1 in a slow oven4 ,should the water boil during baking1 the custard will be of a porous consistency4 ,to test the custard thrust a silver knife through the center4 ,when it comes out clean the custard is done4 ,baked ,sherry ,custard ,use rule for ,baked ,vanilla ,custard1 flavoring with one tablespoon sherry wine4 ,all other flavored custards may be made the same way1 by substituting special flavorings4 ,baked ,caramel ,custard ,no4 #a #a cup sugar #d egg yolks #b cups milk #a teaspoon vanilla cup sugar teaspoon salt ,caramelize the one cup of sugar4 ,when a delicate brown color1 pour into a well-buttered charlotte russe mold or into individual cups2 set away to cool4 ,scald milk2 mix eggs1 one fourth cup of sugar1 and salt1 add milk2 strain into mold on to cold caramel2 add seasoning and bake the same as ,baked ,vanilla ,custard4 ,unmold and serve with ,caramel ,sauce4 ,baked ,caramel ,custard ,no4 #b #c cups milk cup sugar teaspoon salt #a teaspoon vanilla #d eggs ,scald milk2 caramelize sugar and add to scalded milk4 ,beat eggs slightly1 add salt1 milk mixture and flavoring4 ,strain into buttered dish and bake like ,baked ,vanilla ,custard4 ,unmold and serve with ,caramel ,sauce4 ,this rule may be made with three eggs1 but will be less rich and will break when unmolded4 ,floating ,island ,follow rule for ,soft ,custard2 flavor with lemon juice1 and garnish with a meringue made of the whites of four eggs1 four tablespoons powdered sugar1 and one teaspoon vanilla1 beaten until stiff4 ,the meringue may be first poached in water in spoonfuls1 then dropped on top of custard2 or may be placed there without being poached1 and teaspoons of ,currant ,jelly placed on top of each island4 ,strawberry ,floating ,island ,make the same as ,floating ,island and add to the meringue the sweetened juice of two cups of strawberries4 ,irish ,moss ,blanc ,mange #d cups milk #b tablespoons sugar teaspoon salt cup ,irish moss #a teaspoon vanilla ,soak the moss2 tie in cheese cloth1 and cook in milk in double boiler thirty minutes without stirring4 ,remove moss without pressing bag2 add other ingredients1 strain into wet molds1 chill1 and serve4 ,chocolate ,irish ,moss ,blanc ,mange ,see ,chocolate ,blanc ,mange ,no4 #b4 ,coffee ,irish ,moss ,blanc ,mange ,use receipt for ,irish ,moss ,blanc ,mange1 and flavor with two teaspoons coffee extract4 ,cornstarch ,pudding ,no4 #a #b cups milk #d tablespoons cornstarch #c tablespoons sugar #c egg whites teaspoon vanilla ,mix cornstarch and sugar2 scald milk1 add to cornstarch1 stir constantly until it thickens2 cook one half hour1 stirring occasionally4 ,add the beaten egg whites1 beat well1 flavor1 and mold4 ,chill and serve4 ,cornstarch ,pudding ,no4 #b ,follow receipt for ,cornstarch ,pudding ,no4 #a1 substituting three egg yolks for three egg whites4 ,fruit ,cornstarch ,pudding ,add one cup of any kind of cooked fruit to ,cornstarch ,pudding ,no4 #a just before molding4 ,cocoanut ,cornstarch ,mold ,add one cup of shredded cocoanut to ,cornstarch ,pudding ,no4 #a1 and serve with ,custard ,sauce4 ,pineapple ,cornstarch ,mold ,add one can pineapple to ,cornstarch ,pudding ,no4 #a1 and serve with ,custard ,sauce4 ,tapioca ,cream #c tablespoons pearl tapioca #b cups milk #b egg yolks cup sugar teaspoon salt #b egg whites teaspoon vanilla ,soak the tapioca in milk one hour1 cook in double boiler one half hour4 ,mix egg yolks1 salt and sugar2 add tapioca mixture1 and cook until mixture thickens4 ,cool slightly1 add stiffly beaten whites4 ,cool1 flavor1 and serve4 ,tapioca ,pudding ,cover one cup pearl tapioca with boiling water4 ,cook in boiling water until transparent4 ,add three tablespoons sugar1 the juice and grated rind of one lemon4 ,serve cold with sugar and cream4 ,apple ,tapioca ,no4 #a cup pearl tapioca #d cups boiling water teaspoon salt #h apples cup sugar grated rind and juice of one lemon ,cook the tapioca in boiling water until transparent2 add one half teaspoon salt and lemon rind4 ,core and pare apples1 arrange in baking dish1 fill cavities with sugar and lemon juice1 cover with tapioca1 and bake until apples are tender1 adding one teaspoon butter before taking from oven4 ,apple ,tapioca ,no4 #b ,use rule for ,apple ,tapioca ,no4 #a1 arranging tapioca and apples cut in slices1 in layers4 ,apple ,sago ,use rule for ,apple ,tapioca ,no4 #a1 substituting one half cup sago for tapioca4 ,danish ,pudding cup tapioca #c cups boiling water teaspoon salt #a tablespoon lemon juice cup sugar #a tumbler ,currant ,jelly ,soak tapioca in water several hours1 and cook in same water until transparent4 ,add remaining ingredients4 ,mold1 chill1 and serve4 ,sponge ,cocoanut ,pudding ,season ,soft ,custard with two tablespoons wine4 ,arrange in layers one dozen macaroons1 one dozen lady fingers and one dozen cocoanut cakes4 ,cover with ,soft ,custard and sprinkle with grated cocoanut4 ,apple ,meringue #h apples #c egg yolks cup sugar teaspoon salt #b cups milk #a teaspoon vanilla ,core apples and bake until tender4 ,make a custard of the remaining ingredients2 pour over baked apples4 ,cover with meringue made of the whites of the eggs and three tablespoons powdered sugar4 ,chestnut ,cream #b cups shelled chestnuts grated rind and juice of one lemon ,soft ,custard cup cream ,boil chestnuts2 press through strainer2 add lemon juice1 rind and custard4 ,turn into frapp glasses2 cover with whipped cream sweetened and flavored4 ,lemon ,jelly ,no4 #a #b tablespoons granulated gelatine cup cold water #b cups boiling water #a cup sugar cup lemon juice ,soak gelatine in cold water1 add boiling water2 when dissolved1 add sugar and lemon juice4 ,mold and chill4 ,lemon ,jelly ,no4 #b #b tablespoons granulated gelatine cup cold water #b cups boiling water #a cup sugar #a cup lemon juice grated rind of one half lemon ,soak the gelatine in cold water2 add boiling water and lemon rind2 let it stand ten minutes4 ,strain2 add sugar and lemon juice4 ,mold in shallow dish4 ,when hard1 cut in squares and serve with boiled custard4 ,grape ,fruit ,jelly #b tablespoons granulated gelatine cup cold water #b cups boiling water #b tablespoons lemon juice #a cup grape fruit juice #a cups sugar ,soak gelatine in cold water2 add boiling water1 fruit juice1 sugar1 and strain4 ,mold1 chill1 and serve4 ,orange ,jelly ,make the same as ,grape ,fruit ,jelly1 substituting orange for grape fruit juice4 ,macedoine of ,oranges ,use rule for ,orange ,jelly4 ,cover the bottom of a charlotte russe mold with jelly4 ,chill1 decorate with sections of oranges1 add another layer of jelly1 decorate the sides as well as bottom1 and so continue until dish is filled4 ,wine ,jelly #b tablespoons gelatine cup cold water #a cup boiling water #a cup wine 7cooking ,madeira or ,sherry7 cup lemon juice cup orange juice #a cup sugar ,prepare as for ,lemon ,jelly4 ,chill and serve4 ,sauterne ,jelly #b tablespoons gelatine cup cold water #a cup boiling water cup lemon juice #a cups sauterne #a cups sugar green coloring ,soak gelatine in cold water1 add a small amount of coloring to boiling water1 pour on to soaked gelatine1 add sugar and fruit juice4 ,strain1 if the liquid is satisfactory color2 if not deep enough1 add more coloring matter before straining4 ,mold1 chill1 and serve4 ,russian ,jelly #b tablespoons gelatine cup cold water #a cup sugar #a tablespoon wine #b cups boiling water cup orange juice cup grape juice #c egg whites ,soak gelatine in cold water4 ,boil sugar and boiling water ten minutes4 ,add soaked gelatine and fruit juice4 ,strain1 add egg whites1 and beat with ,dover egg beater until cold4 ,serve with beaten cream1 sweetened and flavored4 ,orange ,trifle #b tablespoons gelatine cup cold water cup boiling water #a cups sugar #a cups orange juice cup lemon juice grated rind of one orange whip from #b cups cream ,soak gelatine in cold water2 dissolve in boiling water4 ,add sugar1 fruit rind1 and juice1 and the whip from cream4 ,decorate a melon mold with sections of oranges4 ,pour in trifle mixture4 ,chill1 cool1 remove from mold1 garnish with orange jelly and beaten and sweetened cream4 ,peach ,gteau ,scoop out center of a round sponge cake2 fill with fresh peaches1 sweetened and cut in pieces4 ,cover with beaten and sweetened cream1 put on with a pastry bag and tube4 ,garnish with small pieces of peaches4 ,syllabub #b cups cream #b tablespoons lemon juice #a cup sugar #a cup sherry teaspoon cinnamon grated rind of one lemon ,whip cream2 mix other ingredients1 add whip1 and serve in frapp glasses4 ,garnish with small bits of red cherries4 ,strawberry ,syllabub #b cups cream #a cups strawberry juice #a cup sugar cup lemon juice whites of two eggs ,mix sugar and fruit juice4 ,add beaten whites and cream4 ,continue beating until stiff4 ,arrange sliced strawberries in the bottom of frapp glasses1 add cream mixture1 and garnish with slices of strawberries on top4 ,prune ,jelly #a cup prunes box gelatine cup cold water #b tablespoons lemon juice #b tablespoons sherry #b cups boiling water #a cup sugar cup walnuts ,cook prunes and remove stones4 ,soak gelatine in cold water4 ,add boiling water4 ,strain2 add lemon juice1 sherry and sugar4 ,pour into a mold4 ,when mixture begins to harden1 add prunes cut in pieces and walnuts broken in pieces4 ,stir occasionally to keep fruit from settling4 ,mold1 chill1 and serve with ,soft ,custard4 ,fruit ,jelly ,macedoine ,use ,wine1 ,orange1 or ,lemon ,jelly4 ,pour jelly in mold to depth of one half inch4 ,decorate bottom of mold with a slice of banana1 and radiating from it halves of blanched almonds4 ,cover with jelly1 and arrange in alternating layers1 ,english walnuts1 candied fruits1 figs and jelly4 ,chill2 serve and garnish with whipped cream4 ,bavarian ,cream #b tablespoons granulated gelatine cup cold water cup hot cream #b cups cream cup sugar #a teaspoon vanilla ,soak the gelatine in cold water2 dissolve in hot cream2 add sugar4 ,when the mixture begins to thicken add the whip from one pint of cream4 ,cut and fold in this cream2 do not stir4 ,when nearly stiff enough to drop1 mold4 ,coffee ,bavarian ,cream ,use rule for ,bavarian ,cream1 substituting one fourth cup strong boiling coffee for one fourth cup cream4 ,strawberry ,bavarian ,cream #b tablespoons granulated gelatine cup cold water cup boiling water #a pint fresh strawberry juice #bd whole strawberries whip from one pint of cream cup sugar ,soak gelatine in cold water1 dissolve in boiling water4 ,add fruit juice and sugar2 stir until mixture begins to thicken4 ,cut and fold in the whip from the cream4 ,line a mold with halves of strawberries2 pour in cream mixture4 ,chill2 garnish with beaten cream and strawberries1 and serve4 ,raspberry ,bavarian ,prepare the same as ,strawberry ,bavarian1 adding two tablespoons lemon juice1 and substituting raspberry juice for strawberry juice4 ,pineapple ,bavarian ,prepare the same as ,strawberry ,bavarian1 and substitute one can grated pineapple for strawberry juice4 ,peach or ,apricot ,bavarian ,use rule for ,strawberry ,bavarian1 using one pint crushed peaches or apricots for strawberry juice1 and garnish with halves of peaches or apricots4 ,chocolate ,bavarian ,for ,chocolate ,bavarian see special receipts for ,lowney's ,chocolate1 p4 #bje4 ,banana ,bavarian #b tablespoons granulated gelatine cup cold water cup boiling water #d bananas #b tablespoons orange juice cup sugar whip from two cups cream ,mash the bananas4 ,soak gelatine in cold water2 dissolve in boiling water2 add sugar1 banana pulp and orange juice4 ,when mixture begins to thicken1 cut and fold in the whip from the cream4 ,mold1 chill1 and garnish with beaten cream1 bananas and cherries4 ,ginger ,bavarian ,use rule for ,banana ,bavarian1 substituting one cup preserved ginger1 and adding one quarter cup sherry wine4 ,italian ,cream #b cups milk #c egg yolks cup sugar #b tablespoons granulated gelatine few grains salt cup cold water #c egg whites ,soak gelatine in cold water2 scald milk2 mix yolks and sugar1 add milk and salt2 cook until mixture begins to thicken2 add soaked gelatine1 chill1 and as mixture thickens add the beaten whites of eggs4 ,mold1 chill1 and serve4 ,any flavorings used for ,bavarians may be used for ,italian ,creams4 ,almond ,italian ,cream ,to ,italian ,cream add one cup almonds which have been blanched1 chopped1 and browned and two tablespoons lemon juice4 ,caramel ,italian ,cream ,to ,italian ,cream add one cup caramelized sugar to custard before adding gelatine4 ,maple ,italian ,cream ,add one cup maple sugar to hot custard in ,italian ,cream before adding gelatine4 ,bavarian ,macedoine ,line a mold with ,strawberry ,bavarian1 one inch thick1 set another mold on top of this ,bavarian and pour in ,strawberry ,bavarian to the top of the mold4 ,chill4 ,when hardened1 remove second mold and fill with alternate layers beaten cream1 chopped nuts and chopped fruit4 ,ribbon ,bavarian ,use rule for ,plain ,bavarian1 and divide into three parts before adding the cream4 ,into one third stir one quarter cup strawberry juice and color pink2 into another third add two tablespoons chopped almonds and color green2 flavor the other third with vanilla4 ,add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe molds4 ,chill and garnish with beaten cream1 strawberries and nuts4 ,one must work quickly to keep the gelatine mixture from hardening4 ,should it harden before it can be used1 set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied4 ,rice ,bavarian #c cups milk cup rice teaspoon salt cup sugar #a tablespoon gelatine cup cold water #c tablespoons sherry wine #a cup cream cup boiling water ,cook rice in milk in double boiler until rice is tender1 and milk is absorbed4 ,add sugar1 salt1 and gelatine which has been soaked in cold water and dissolved in hot water4 ,add flavoring1 cool slightly1 and add whipped cream4 ,mold1 chill1 and garnish with ,wine or ,orange ,jelly cut in cubes4 ,diplomatic ,pudding ,line a mold with ,lemon ,jelly to the depth of one inch4 ,place a smaller mold on top of jelly and surround smaller mold with ,lemon ,jelly4 ,when jelly is hard1 remove1 mold and fill with any flavored ,bavarian ,cream4 ,banana ,cantaloupe #b tablespoons granulated gelatine cup cold water #c egg whites cup lemon juice #a cup scalded cream #a cup sugar #f bananas whip from #b cups cream lady fingers ,soak gelatine in cold water2 dissolve in hot cream4 ,add sugar1 whites of eggs beaten until stiff1 mashed bananas and lemon juice4 ,chill2 as it begins to thicken1 fold in the whipped cream4 ,line a melon mold with lady fingers1 add cream mixture1 chill1 and serve4 ,garnish with cream beaten and flavored1 cherries and angelica4 ,date ,whip #a cup stoned and chopped dates cup boiling water #a tablespoon lemon juice #c egg whites cup sugar teaspoon salt ,cook dates in boiling water until tender2 press through a sieve4 ,beat whites until stiff2 add sugar1 lemon juice and salt4 ,carefully fold in the date pulp1 pile lightly on a buttered baking dish1 and bake thirty minutes in a moderate oven4 ,serve with ,soft ,custard or with whipped cream4 ,prune ,souffl ,substitute two cups prunes1 for dates1 in ,date ,whip1 and follow rule for ,date ,whip4 ,strawberry ,whip #b cups strawberries #a cup powdered sugar #b egg whites teaspoon salt #a tablespoon lemon juice ,crush the berries2 add sugar and lemon juice4 ,beat eggs until stiff1 and continue beating while adding strawberry mixture4 ,serve with ,soft ,custard or beaten cream4 ,vanilla ,charlotte ,russe ,no4 #a #b cups cream cup powdered sugar #c egg whites #a teaspoon vanilla ,beat cream until stiff2 add sugar1 flavoring1 and egg whites1 beaten until stiff4 ,line a mold with slices of sponge cake or lady fingers2 fill with mixture4 ,chill and serve4 ,caramel ,charlotte ,russe ,use rule for ,vanilla ,charlotte ,russe ,no4 #a1 substituting one cup caramelized sugar for the powdered sugar4 ,french ,charlotte ,russe ,add to ,vanilla ,charlotte ,russe ,no4 #a one dozen marshmallows finely chopped1 one dozen almonds blanched and chopped1 six walnuts chopped1 two tablespoons candied cherries finely chopped1 and one tablespoon brandy4 ,strawberry ,charlotte ,russe ,crush two cups strawberries1 add one cup sugar1 and add to ,vanilla ,charlotte ,russe ,no4 #a4 ,apple ,rice #h apples glass ,crab ,apple ,jelly cup seeded raisins #b tablespoons butter #a cup hot cooked rice #b cups milk #c egg yolks #a tablespoon lemon juice ,pare and core the apples4 ,arrange in baking dish1 fill apples with jelly1 and surround with rice1 mixed with hot milk1 egg yolks1 butter1 raisins and flavoring4 ,cook in oven until apples are tender4 ,remove from oven and cover with a meringue4 ,serve hot or cold4 ,imperial ,chocolate ,pudding #d tablespoons cornstarch #b cups milk cup sugar teaspoon salt #b squares ,lowney's ,premium ,chocolate #b tablespoons hot water whites of #b eggs teaspoon vanilla ,mix cornstarch1 sugar1 salt and milk2 melt chocolate2 add water1 cornstarch mixture1 and cook in double boiler thirty minutes2 cool2 add well-beaten egg whites1 flavoring1 and mold4 ,chill and serve with sugar and cream4 ,junket #a quart milk #a junket tablet cup sugar #b tablespoons wine1 or #a teaspoon vanilla teaspoon salt ,dissolve junket tablet in cold water4 ,heat the milk until lukewarm2 add junket tablet1 sugar and flavoring2 fill frapp glasses1 let stand in warm room until set2 then chill and serve4 ,roman ,pudding #a tablespoon gelatine #a tablespoon cold water cup boiling water cup powdered sugar #c cups cream cup ,madeira wine teaspoon salt #a can preserved figs #a cup beaten cream ,soak gelatine in cold water2 dissolve in boiling water2 add wine and sugar4 ,stir until mixture thickens4 ,carefully fold in the whip from cream4 ,mold1 chill1 and serve with figs and beaten cream4 ,snow ,pudding #b tablespoons granulated gelatine #b tablespoons cold water cup boiling water #a cup sugar cup lemon juice #c egg whites ,soak the gelatine in cold water2 dissolve in boiling water2 add sugar and lemon juice4 ,stir till mixture thickens1 then add the beaten whites of eggs and continue beating until stiff enough to drop4 ,mold1 chill1 and serve with ,custard ,sauce4 ,compote of ,figs #a pound pulled figs #b cups water cup sugar #d tablespoons lemon juice #a cup cream cup powdered sugar ,soak figs in water1 then press into shape4 ,mix sugar and water1 boil until sirupy1 add lemon juice4 ,arrange figs on serving dish2 cover with sirup2 garnish with sweetened cream1 beaten until stiff1 pressed through pastry bag and tube4 ,pineapple ,pudding pulp from one pineapple #a cup sugar #d eggs teaspoon salt ,mix sugar1 eggs and pineapple2 bake in slow oven until set4 ,unmold1 garnish with beaten cream1 the leaves of the pineapple and cherries4 ,,hot ,,desserts ,duchess ,pudding #a cup scalded milk cup soft bread crumbs cup grated cocoanut #b egg yolks cup cocoa cup sugar #a teaspoon lemon juice #b egg whites teaspoon salt ,soak bread in scalded milk until soft4 ,add cocoanut1 sugar1 cocoa1 lemon juice and salt2 beat well2 add yolks of eggs slightly beaten1 and cut and fold in the well-beaten whites4 ,turn into well-buttered pudding dish and bake in a moderate oven #cj minutes4 ,serve hot or cold4 ,quince ,pudding #f quinces #a cup sugar cup lemon juice #e egg yolks #a cup cream #c egg whites ,wash quinces1 cut in quarters1 remove seeds and chop2 add lemon juice4 ,beat yolks of eggs2 add sugar and cream2 when blended1 add beaten whites and quince mixture4 ,pour into buttered pudding dish and bake until firm4 ,serve hot or cold4 ,peach ,pudding #a cup flour #b cups fine bread crumbs cup chopped nuts #c eggs #b tablespoons lemon juice #a cup sugar #b cups peaches teaspoon salt ,mix all ingredients1 beat well1 pour into buttered dish1 and steam two hours4 ,serve with cream4 ,baked ,chocolate ,souffl #b tablespoons butter #b tablespoons flour cup milk cup sugar teaspoon salt #b tablespoons hot water #c squares ,lowney's ,premium ,chocolate yolks of #c eggs whites of #c eggs #a teaspoon vanilla ,melt butter2 add flour2 when smooth1 add milk2 cook five minutes2 add sugar and salt4 ,melt chocolate2 add hot water and flour mixture2 cook five minutes2 cool2 add yolks of eggs beaten well2 cut and fold in the well-beaten whites4 ,flavor2 bake in a buttered baking dish in a moderate oven twenty to thirty minutes4 ,serve immediately with sugar and cream1 or beaten cream1 or butter and sugar sauce4 ,chocolate ,bread ,pudding cup bread crumbs #b cups scalded milk #c squares ,lowney's ,premium ,chocolate melted #b eggs teaspoon salt teaspoon vanilla cup cold milk cup sugar ,mix all ingredients in the order given4 ,pour into a buttered baking dish1 set into a pan of hot water1 and bake one hour in a moderate oven2 stir twice during the baking to keep chocolate from rising to the top4 ,chocolate ,raisin ,pudding #a cups fine cracker crumbs #b cups milk cup molasses teaspoon salt #a egg #a cup seeded raisins cup cocoa1 or #b squares ,lowney's ,premium ,chocolate melted ,soak cracker crumbs in milk1 add remaining ingredients1 turn into a buttered pudding dish1 and steam four hours4 ,serve either hot or cold with ,cream ,sauce4 ,illustration3 ,,chocolate ,,nut ,,pudding ,plate ,v4 ,for ,receipt see page #bbg ,illustration3 ,,chocolate ,,and ,,rice ,,pudding ,plate ,,vi4 ,for ,receipt see page #bbg ,chocolate ,balls cup butter #a cup sugar cup milk #b squares ,lowney's ,premium ,chocolate grated #b cups flour #c teaspoons baking powder #d egg whites teaspoon salt ,cream butter2 add chocolate and sugar1 flour in which baking powder and salt have been sifted1 and milk2 beat well1 cut and fold in beaten whites of eggs4 ,pour into individual molds or popover cups and steam forty minutes4 ,serve with ,chocolate ,sauce4 ,chocolate ,nut ,pudding #a cup soft bread crumbs #b cups scalded milk #a cup chopped nuts teaspoon salt #b egg yolks cup sugar juice and grated rind of #a lemon #b egg whites beaten until stiff #b squares ,lowney's ,premium ,chocolate melted ,mix first seven ingredients2 when well blended1 cut and fold in the whites of eggs2 pour into individual molds1 and bake twenty to thirty minutes4 ,serve hot with ,cream or ,fruit ,sauce4 ,see colored illustration1 ,plate ,v1 opposite p4 #bbf4 ,illustration3 ,,cocoa ,,fruit ,,pudding ,plate ,,vii4 ,for ,receipt see page #bbh ,illustration3 ,,chocolate ,,cream ,,pie ,plate ,,viii4 ,for ,receipt see page #beb ,chocolate and ,rice ,pudding #d tablespoons rice #b cups milk #a teaspoon salt #b tablespoons butter #a teaspoon vanilla cup beaten cream cup sugar cup ,lowney's ,always ,ready ,chocolate ,powder1 or #b squares ,lowney's ,premium ,chocolate cup seeded raisins #b egg whites ,soak rice in milk one half hour2 add salt and cook in double boiler until rice is tender4 ,mix butter1 sugar1 chocolate1 raisins and vanilla2 add cooked rice1 cream and beaten whites4 ,fill buttered baking dish1 cover with a meringue1 brown in a moderate oven1 and serve either hot or cold4 ,milk may be substituted for the beaten cream if a less rich pudding is desired4 ,see colored illustration1 ,plate ,,vi1 opposite p4 #bbf4 ,cocoa ,fruit ,pudding cup ,lowney's ,cocoa cup beef suet #a cup figs finely chopped #b cups soft bread crumbs #a cup brown sugar #b eggs cup milk teaspoon salt ,chop suet1 figs and bread crumbs in meat chopper4 ,add remaining ingredients1 and steam three hours4 ,serve with ,hot ,chocolate ,sauce1 or cream sweetened and flavored4 ,see colored illustration1 ,plate ,,vii1 opposite p4 #bbg4 ,steamed ,chocolate ,nut ,pudding #b tablespoons sugar cup flour #d tablespoons ,lowney's ,premium ,chocolate grated cup milk #e egg yolks cup sugar #a cup finely chopped nuts #e egg whites #a tablespoon butter teaspoon salt ,mix first five ingredients and boil two minutes4 ,beat yolks of eggs until lemon-colored and thick2 add sugar1 beat five minutes2 add nuts1 then add to chocolate mixture4 ,when well blended1 cut and fold in the whites of eggs beaten until stiff4 ,pour into buttered mold and steam one and one half hours4 ,remove from mold and serve with ,hard ,sauce4 ,steamed ,chocolate ,pudding #b tablespoons butter cup flour cup ,lowney's ,always ,ready ,chocolate ,powder teaspoon salt cup milk #e egg yolks cup sugar cup finely chopped almonds #e egg whites ,melt butter2 add flour1 chocolate1 salt and milk2 cook five minutes4 ,beat egg yolks until lemon-colored and thick2 add sugar and almonds2 when well blended1 add chocolate mixture1 and cut and fold in the beaten whites4 ,pour into a buttered mold1 and steam one hour4 ,serve immediately with sugar and cream4 ,baked ,apple ,dumpling #b cups flour #b tablespoons lard #b tablespoons butter teaspoon baking powder #a teaspoon salt cup sugar cup water #h apples cored cinnamon and nutmeg ,sift flour1 baking powder and salt2 work in lard and butter2 when well mixed1 add water4 ,cut paste in eight rounds1 place apple in center of round1 fill cavity with sugar and flavoring4 ,draw paste around apple2 place in baking pan rough side down4 ,bake forty-five minutes4 ,serve with ,lemon or ,molasses ,sauce4 ,apple ,sponge cup sugar cup milk #b eggs #a cup flour #b teaspoons baking powder #e sliced apples teaspoon salt ,beat eggs2 add sugar1 flour in which baking powder has been sifted1 and milk4 ,beat well2 add apples2 pour into buttered baking dish and bake in a moderate oven one hour4 ,serve with ,italian ,sauce4 ,baked ,apples ,no4 #a4 ,remove the core from eight apples of uniform size4 ,place in baking dish1 add one fourth cup water1 and baste frequently1 during baking1 with sugar and water4 ,baked ,apples ,no4 #b ,core eight apples1 arrange in baking dish1 fill cavities with butter and sugar1 bake until tender1 basting with sugar and water4 ,when done1 arrange in serving dish2 sprinkle with granulated sugar4 ,apple ,flame #h apples #b cups sugar #a cup water raspberry jam rum or brandy #a cup beaten cream ,pare and core the apples2 boil sugar and water together ten minutes2 arrange apples in buttered baking dish two inches apart2 add sirup2 cover and bake until apples are tender4 ,be careful to preserve shape of apples4 ,remove from dish2 boil sirup until thick2 fill cavities with jam1 pour sirup around them1 and just before sending to table pour over them brandy or rum4 ,light and serve4 ,apple ,flamingo #h apples 7red7 #b cups sugar #a cup water #a cup cream #b tablespoons lemon juice #b tablespoons orange juice grated rind one half lemon grated rind one half orange ,wipe apples2 arrange in baking dish2 add sugar and water1 and cook until tender1 turning so that all sides may be evenly cooked4 ,be sure and preserve the shape4 ,remove skin in a way to leave bright coloring on the apple4 ,boil sirup until thick1 add fruit juice and rind1 pour around apples1 and garnish with beaten cream4 ,apple ,souffl #c cups quartered apples #b tablespoons butter cup sugar #c egg yolks #f egg whites nutmeg and lemon juice ,steam apples2 add butter1 sugar1 yolks of eggs and flavoring4 ,cool1 cut and fold in beaten whites1 turn into buttered pudding dish1 and bake forty-five minutes in a moderate oven4 ,serve with sugar and cream4 ,scalloped ,apple #a cup sugar teaspoon cinnamon #b tablespoons lemon juice grated rind of one lemon cup butter #a cups bread crumbs from center of loaf #d cups sliced apples teaspoon salt cup water ,arrange crumbs and apples in layers1 in a buttered pudding dish1 having crumbs on the top layer4 ,sprinkle each layer with sugar and cinnamon and dot with butter2 add lemon juice1 lemon rind and water1 just before sprinkling on the last layer4 ,bake in slow oven one hour4 ,apple ,dumpling #d cups sliced apples cup water #b cups flour #d teaspoons baking powder teaspoon salt cup sugar #a cup milk few gratings lemon rind ,mix and sift dry ingredients except sugar4 ,add milk4 ,fill a buttered pudding dish with apples1 add sugar1 water1 lemon rind1 cover with flour mixture1 and steam one and one half hours4 ,serve with ,lemon ,sauce4 ,apple ,nests #h apples #b tablespoons flour #a teaspoon salt #b cups milk #c egg yolks #c egg whites ,arrange cored and pared apples in a buttered baking dish4 ,mix sugar1 flour1 milk2 add yolks of eggs2 when well blended1 the well-beaten whites4 ,pour this mixture over apples and bake in a moderate oven until apples are tender4 ,brown ,betty ,prepare the same as ,scalloped ,apple1 adding one half teaspoon cloves1 one half teaspoon allspice1 one half cup molasses1 and one cup raisins seeded and chopped4 ,bake in slow oven one hour4 ,apple ,charlotte #h slices of bread cup butter #f apples #a cup sugar #a tablespoon lemon juice cup chopped almonds #a tablespoon butter ,dip bread in melted butter2 butter mold2 cut bread into strips an inch wide and the height of the mold4 ,line bottom and sides of mold with bread4 ,pare and cut up apples2 add sugar1 water and lemon juice2 cook until apples are soft4 ,add chopped almonds1 one tablespoon butter2 pour into lined mold1 cover with slices of buttered bread1 and bake thirty minutes4 ,serve with ,lemon ,sauce or ,hard ,sauce4 ,apples on a ,bed of ,rice #a cup cooked rice #h apples #b cups sugar #a cup water #b tablespoons lemon juice strawberry jam ,press rice into charlotte russe mold2 reheat in steamer4 ,pare and core apples2 cook in sirup made of sugar and water until tender4 ,remove apples2 boil sirup until thick2 unmold rice2 arrange apples around rice1 fill cavities in apples with jam1 and pour sauce around them4 ,oranges on a ,bed of ,rice ,prepare in the same way as ,apples on a ,bed of ,rice1 except quarter oranges and omit jam4 ,apple ,batter ,pudding #a cup milk #a cup flour #b eggs #b tablespoons butter #a teaspoon salt #b cups quartered apples #b tablespoons lemon juice cup sugar ,mix sugar1 salt1 flour1 eggs and milk4 ,when smooth1 add apples2 pour into buttered baking dish1 and bake in a moderate oven one hour4 ,serve immediately with ,wine ,sauce4 ,peach ,batter ,pudding ,follow the rule for making ,apple ,batter ,pudding1 substituting peaches for the apples4 ,college ,pudding cup butter #a cups sugar #d eggs cup strained ,apple ,sauce teaspoon salt rind and juice of one lemon ,mix ingredients in order given4 ,line a pudding dish with ,plain ,paste1 fill with apple mixture1 and bake forty-five minutes in a moderate oven4 ,serve with butter and sugar4 ,apple ,indian #b cups quartered apples cup molasses cup brown sugar #d cups milk cup ,indian meal #b tablespoons butter #a teaspoon salt cinnamon and nutmeg ,scald milk2 pour on to ,indian meal2 add remaining ingredients2 pour into buttered baking dish1 and cook in slow oven four hours1 keeping dish covered until the last hour1 stirring occasionally4 ,stewed ,apples ,pare and core eight apples4 ,arrange in baking dish2 fill cavities with ,apple ,jelly and chopped raisins4 ,cook until tender1 basting with hot water1 sugar and lemon juice4 ,ten minutes before removing from oven1 spear all over with slivers of blanched almonds4 ,vanilla ,souffl cup butter cup flour #a cup milk #d eggs cup sugar #a teaspoon vanilla teaspoon salt ,make a white sauce with flour1 butter1 salt and milk4 ,beat yolks of eggs2 add sugar and white sauce4 ,cut and fold in the well-beaten whites4 ,bake in individual ramekin dishes in a moderate oven1 twenty to thirty minutes4 ,serve immediately with ,orange or ,sherry ,sauce4 ,orange ,souffl #c egg yolks #c egg whites #c tablespoons powdered sugar rind of one half orange #a tablespoon orange juice tablespoon lemon juice teaspoon salt ,beat yolks until lemon-colored and thick4 ,add sugar1 fruit juice and rind4 ,carefully fold in beaten whites4 ,pour into buttered dish1 and bake fifteen to twenty minutes in moderate oven4 ,serve with ,strawberry ,sauce4 ,bread ,pudding #b cups bread crumbs #d cups milk #c eggs cup sugar #a teaspoon salt #b tablespoons butter cinnamon and nutmeg ,soak bread in milk2 add beaten eggs and remaining ingredients4 ,bake one hour4 ,serve with hard sauce4 ,bread ,queen ,use rule for ,bread ,pudding1 using whites of four eggs for meringue1 and the yolks in the pudding instead of the three eggs4 ,before spreading on meringue1 cover pudding with a layer of jam4 ,brown meringue slightly in the oven1 and serve pudding hot or cold with cream4 ,cracker ,queen ,substitute one and one half cups cracker crumbs for bread crumbs in ,bread ,pudding1 and add one cup seeded raisins cut in small pieces4 ,bake the same as ,bread ,pudding4 ,buttered ,bread ,pudding ,butter twelve slices of bread2 arrange in baking dish4 ,cover with four cups milk1 four slightly beaten eggs1 three fourths cup sugar1 one half teaspoon salt1 and the grated rind and juice of one lemon4 ,bake one and one half hours in slow oven4 ,serve with ,hard ,sauce4 ,cocoanut ,pudding ,use rule for ,buttered ,bread ,pudding1 sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins4 ,serve with hard sauce4 ,steamed ,blueberry ,dumpling #d cups blueberries #b cups sugar #a teaspoon vinegar #a tablespoon butter #b cups flour #d teaspoons baking powder #a teaspoon salt cup milk ,mix flour1 baking powder and salt2 add butter1 mix until mealy2 add milk4 ,put sugar1 berries and vinegar in bottom of buttered baking dish4 ,cover with flour mixture and steam forty-five minutes4 ,serve in dish in which it is cooked4 ,raspberry ,dumpling ,prepare in the same way as ,steamed ,blueberry ,dumpling1 using four cups of raspberries instead of blueberries4 ,blackberry ,dumpling ,substitute blackberries for blueberries1 and proceed as for ,steamed ,blueberry ,dumpling4 ,cherry ,duff ,substitute two quarts cherries1 in rule for making ,blueberry ,dumpling4 ,peach ,duff ,use rule for ,blueberry ,dumpling1 substituting one quart peaches for blueberries4 ,fruit ,snowballs ,use receipt for making ,snow ,puffs4 ,when done1 sprinkle with powdered sugar and garnish with ,cherry ,sauce4 ,steamed ,rice ,pudding #a cup rice #a teaspoons salt #h cups cold water ,cook in steamer until water is absorbed and each kernel is separated4 ,the time depends upon the age of the rice4 ,caramel ,rice ,pudding #a cup rice #f cups milk #a teaspoon salt #b eggs #a cup sugar grated rind of one half orange ,cook rice in milk1 in double boiler1 two hours2 then add salt1 eggs slightly beaten1 and orange rind4 ,caramelize the sugar4 ,when a golden brown liquid1 pour into a hot pudding mold1 coating the whole inner surface4 ,add rice mixture1 cover and cook in oven in a pan of water twenty minutes4 ,remove from oven1 let stand five minutes1 turn on serving dish1 and serve with ,soft ,custard4 ,snow ,puffs cup butter #a cup sugar cup milk #b cups flour #c teaspoons baking powder #d egg whites teaspoon salt ,cream butter2 add sugar1 flour1 baking powder and salt alternately with milk4 ,beat well2 add the stiffly beaten whites2 steam forty-five minutes in buttered popover cups4 ,serve with ,strawberry ,sauce4 ,blueberry ,puffs ,use rule for ,snow ,puffs and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes4 ,cottage ,pudding #a cup sugar cup butter #b eggs #a cup milk #b cups flour #c teaspoons baking powder teaspoon salt ,cream butter and sugar together2 add yolks of eggs beaten until thick1 flour in which baking powder and salt have been sifted1 alternately with milk2 beat well and add the well-beaten whites4 ,pour into a well-buttered pudding dish4 ,bake forty-five minutes4 ,serve with ,lemon1 ,vanilla1 or ,wine ,sauce4 ,steamed ,cottage ,pudding ,prepare the same as ,cottage ,pudding4 ,pour into buttered mold2 steam one and one half hours4 ,serve with ,lemon or ,strawberry ,sauce4 ,indian ,pudding1 ,steamed #a cup corn meal cup sour milk cup molasses cup chopped suet #a teaspoon salt #a teaspoon soda few grains ginger ,mix soda with sour milk1 add other ingredients1 pour into buttered mold1 and steam four hours4 ,serve with ,molasses ,sauce4 ,baked ,indian ,pudding #f cups milk cup corn meal cup molasses #a tablespoon butter teaspoon salt few grains ginger ,scald one pint of milk with corn meal and cook twenty minutes2 add remaining milk and rest of ingredients4 ,pour into deep earthen dish and bake1 set in a pan of hot water1 in a slow oven1 four hours4 ,the afternoon fire is the one best suited for cooking this pudding4 ,indian ,rice ,pudding #d cups milk cup rice cup molasses #b tablespoons butter teaspoon ginger teaspoon salt ,mix ingredients in the order given1 pour into deep baking dish1 set in a pan of hot water1 and bake two hours4 ,stir once during cooking4 ,indian ,rice with ,apples ,to ,indian ,rice ,pudding1 add two cups pared and quartered apples4 ,indian ,tapioca ,pudding cup pearl tapioca #f cups scalded milk cup ,indian meal #a cup molasses cup butter #b teaspoons salt #b cups cold milk ,soak tapioca in cold water over night4 ,cook ,indian meal and scalded milk in double boiler twenty minutes2 add tapioca1 molasses1 butter1 salt4 ,pour into buttered baking dish2 cook two hours in slow oven4 ,at the end of the first hour1 add the cold milk4 ,serve hot with butter or cream4 ,rice ,pudding cup rice #a teaspoon salt teaspoon nutmeg #d tablespoons sugar cup seeded raisins #d cups hot milk #b cups cold milk ,mix first six ingredients2 pour into buttered pudding dish2 cook in a slow oven two hours1 stirring occasionally the first hour4 ,at the end of two hours add the cold milk and cook half an hour longer4 ,serve with sugar and cream4 ,christmas ,plum ,pudding #b cups soft bread crumbs #b cups chopped suet #a cup chopped raisins #a cup chopped citron #a cup cleaned currants #a teaspoon salt #a teaspoon nutmeg #f eggs cup brandy tablespoon lemon rind ,mix ingredients2 pour into buttered mold2 cover and steam four hours2 bake in oven one half hour4 ,serve with ,wine ,sauce4 ,graham ,plum ,pudding #a cups graham flour #a cup molasses cup milk #a cup seeded raisins #a teaspoon cinnamon teaspoon cloves #a egg teaspoon soda #b tablespoons butter ,beat egg2 add liquids1 flour in which soda has been sifted1 fruit1 spices and melted butter4 ,pour into buttered baking powder tins and steam four hours4 ,serve with ,brown ,sugar ,sauce4 ,steamed ,fig ,pudding #a cup chopped figs cup chopped suet #c eggs #b cups soft bread crumbs cup milk #a cup brown sugar #a teaspoon salt ,cover bread crumbs with milk4 ,chop figs and suet together1 add other ingredients1 pour in buttered melon mold and steam from three and one half to four hours4 ,serve with ,stirling ,sauce4 ,date ,pudding ,use rule for ,fig ,pudding1 adding one cup each chopped dates and shredded almonds1 and omit figs4 ,roly ,poly ,pudding ,roll pastry or a baking-powder biscuit dough very thin1 about one eighth of an inch in thickness1 spread with jam1 blackberry1 black currant1 or raspberry4 ,roll like a jelly roll1 press1 and close the ends as tight as possible4 ,tie in a floured cloth1 and cook in boiling water two hours1 or steam in steamer one hour4 ,remove from cloth and serve on hot platter with ,foamy ,sauce4 ,cream ,croquettes #b cups milk scalded #d tablespoons cornstarch cup cold milk cup sugar #b eggs cup chopped almonds #a teaspoon vanilla ,mix cornstarch and cold milk1 add hot milk1 and cook in double boiler until mixture thickens4 ,add eggs well beaten1 sugar1 almonds and vanilla4 ,cook two minutes4 ,pour into shallow pan2 chill2 cut into squares or rounds2 dip in crumbs1 egg and crumbs1 fry in hot fat4 ,drain on brown paper1 roll in powdered sugar1 and serve4 ,serve with ,lemon ,sauce4 ,english ,pudding cup butter #a cup seeded raisins #a cup molasses cup milk #a teaspoon salt #a teaspoon soda teaspoon cloves teaspoon cinnamon teaspoon mace #c- cups flour ,cream butter2 add remaining ingredients2 pour into buttered mold2 steam four hours4 ,serve with ,brandy ,sauce or ,foamy ,sauce4 ,,pudding ,,sauces ,apricot ,sauce cup apricot jam1 or #a cup apricot juice cup sugar cup water #a teaspoon cornstarch #a tablespoon lemon juice few grains salt ,boil all ingredients ten minutes4 ,apple ,sauce #a cup chopped apple #a tablespoon arrowroot few grains salt cup cold water few grains cinnamon #a tablespoon lemon juice grated rind of lemon ,cook all together ten minutes4 ,strain1 add more lemon juice if needed4 ,banana ,sauce #a cup water cup sugar #c banana pulps #c tablespoons lemon juice #b eggs few grains salt ,boil sugar and water ten minutes4 ,mix remaining ingredients and pour hot sirup on to them4 ,beat well and serve hot4 ,creamy ,sauce cup butter cup powdered sugar #b tablespoons cream #b tablespoons wine ,mix butter and sugar until creamy1 add wine and cream4 ,cook over hot water until liquefied4 ,cream ,sauce #a cup powdered sugar #a egg #b cups cream #a teaspoon vanilla ,mix egg yolk and sugar2 add white of egg beaten until stiff1 flavoring1 and just before sending to the table the beaten cream4 ,serve cold4 ,cream ,brandy ,sauce #a cup water #a cup sugar cup cream #c egg yolks #b tablespoons brandy few orange rind gratings few grains salt ,cook sugar and water ten minutes2 beat yolks2 add cream1 brandy1 salt1 orange rind gratings4 ,add sugar and water slowly and beat until mixture thickens4 ,cream ,sherry ,sauce #c tablespoons butter cup sugar #b egg yolks cup cream #c tablespoons sherry few grains salt ,mix butter1 sugar1 yolks and cream2 cook in double boiler until mixture thickens2 add wine1 and serve4 ,caramel ,sauce #a cup sugar #a cup boiling water ,caramelize sugar in clean saucepan4 ,when a light brown color1 add water1 and simmer fifteen minutes4 ,cherry ,sauce #a cups cherries #a cup claret cup sugar glass ,currant ,jelly juice and rind of lemon #a inch stick cinnamon ,remove stones from cherries and cook all ingredients together until sirupy4 ,strain and serve4 ,claret ,sauce #a cup sugar #a cup water #a cup claret ,boil sugar and water until sirupy1 add claret1 and serve hot or cold4 ,coffee ,sauce cup sugar #b eggs cup black coffee cup cream few grains salt ,mix eggs1 sugar1 salt1 and coffee1 and cook in double boiler until mixture thickens4 ,chill2 add beaten cream and serve cold4 ,currant ,sauce #a cup sugar cup water #a cup currant juice #b tablespoons lemon juice ,boil sugar and water until sirupy2 add currant juice and lemon juice4 ,serve hot or cold4 ,currant ,jelly ,sauce #a cup sugar cup water #a inch piece stick cinnamon cup currant jelly ,boil sugar1 water and cinnamon until sirupy4 ,remove cinnamon2 add jelly2 when melted1 strain and serve4 ,custard ,sauce #b cups milk #c egg yolks #a teaspoon butter cup sugar #b egg whites #a teaspoon vanilla few grains salt ,make a custard of milk1 egg yolks1 sugar and salt2 when thick1 add butter1 flavoring and beaten whites4 ,serve cold4 ,foamy ,sauce ,no4 #a #a cup sugar #c egg whites #a cup milk rind and juice of #a lemon ,heat the milk4 ,beat egg whites until stiff2 add sugar1 continue beating2 add milk and flavoring1 continue beating4 ,serve when foamy4 ,foamy ,sauce ,no4 #b cup butter #a cup powdered sugar #a egg yolk #b tablespoons wine #b egg whites ,cream butter2 add sugar1 yolk of egg and wine4 ,cook over hot water until hot4 ,remove from fire and add beaten whites of eggs4 ,foamy ,sauce ,no4 #c #c egg whites cup powdered sugar rind of lemon #a cup boiling water #a teaspoon flavoring ,beat whites until stiff2 add sugar and flavoring and continue beating1 adding hot water very gradually4 ,serve hot or cold4 ,fruit ,sauce ,no4 #a #a cup sugar #a cup water cup fruit juice #b tablespoons arrowroot ,mix arrowroot1 sugar and water2 boil ten minutes1 stirring constantly4 ,add fruit juice and cook until sirupy1 and serve hot4 ,fruit ,sauce ,no4 #b #a cup sugar cup water #a cup pulp and juice of fruit #a tablespoon lemon juice ,boil sugar and water until sirupy4 ,add lemon and fruit juice and pulp4 ,serve hot without straining4 ,grape ,sauce #a cup sugar cup water #a cup grape juice #a tablespoon orange or lemon juice ,boil all together until sirupy4 ,serve hot or cold4 ,hard ,sauce ,no4 #a cup butter #a cup powdered sugar wine1 brandy1 or vanilla #a teaspoon hot water ,cream butter2 add sugar by the teaspoon1 and beat until light and creamy4 ,flavor and serve4 ,hard ,sauce ,no4 #b cup butter #a cup powdered sugar #a teaspoon vanilla #a tablespoon brandy cup beaten cream ,cream butter2 add sugar and cream alternately1 flavoring1 and serve very cold4 ,stirling ,sauce cup butter #a cup powdered sugar #c tablespoons milk #b tablespoons wine ,mix sugar1 wine and milk1 and warm in double boiler or over hot water4 ,add to creamed butter slowly4 ,do not permit the sugar mixture to become hot1 only warm4 ,kirsch ,sauce ,use rule for ,stirling ,sauce1 substituting one fourth cup kirsch for wine4 ,lemon ,sauce #b teaspoons arrowroot or cornstarch #b cups water #a cup sugar grated rind and juice one lemon #a tablespoons butter ,mix arrowroot or cornstarch with sugar4 ,add boiling water and cook twenty minutes4 ,add flavoring and butter4 ,serve hot4 ,maple ,sauce #b egg yolks cup maple sirup cup beaten cream few grains salt ,beat yolks until thick2 add maple sirup and cook until it thickens4 ,add beaten cream1 salt4 ,chill and serve4 ,maraschino ,sauce #a cup sugar #a tablespoon arrowroot #b cups boiling water #b tablespoons maraschino ,mix sugar1 arrowroot and boiling water2 boil ten minutes4 ,add maraschino4 ,chill and serve4 ,orange ,sauce ,no4 #a grated rind1 juice and pulp of #c oranges cup powdered sugar #c egg whites #a tablespoon lemon juice ,beat whites until stiff2 add remaining ingredients4 ,serve cold4 ,orange ,sauce ,no4 #b ,make the same as ,lemon ,sauce1 substituting the juice and rind of two oranges for lemon4 ,rum ,sauce cup powdered sugar #b egg yolks #b egg whites #c tablespoons rum cup beaten cream ,mix sugar1 yolks of eggs and rum1 then the stiffly beaten whites4 ,cook until thick2 add the beaten cream4 ,chill and serve4 ,sabayon ,sauce ,no4 #a #d egg yolks cup wine #d tablespoons powdered sugar #a tablespoon lemon juice ,mix all ingredients and1 just before serving1 cook over hot water until it begins to thicken4 ,sabayon ,sauce ,no4 #b #a whole egg #b egg yolks cup sugar cup sherry #a tablespoon lemon juice ,mix all ingredients and cook over hot water1 stirring constantly until mixture thickens4 ,strawberry ,sauce cup butter #a cup powdered sugar #a cup strawberries #a beaten egg white ,cream butter2 add sugar1 egg white2 beat well2 add strawberries crushed to a pulp4 ,serve4 ,vanilla ,sauce cup butter #a cup powdered sugar #a cup cream #a tablespoon vanilla ,cream butter2 add sugar1 beaten cream and flavoring4 ,heat over hot water until all is liquid4 ,serve hot4 ,brown ,sugar ,sauce cup butter #a cup brown sugar #b teaspoons vanilla cup cream ,mix cream and brown sugar1 and add to creamed butter very gradually4 ,when of creamy consistency1 add flavoring4 ,italian ,sauce #b tablespoons butter cup powdered sugar #b teaspoons cornstarch cup candied cherries #c egg yolks juice and rind of #a lemon cup boiling water cup angelica cut in pieces ,cream butter2 add sugar and cornstarch1 yolks of eggs well beaten1 and boiling water2 boil three minutes2 add remaining ingredients and serve4 ,chocolate ,sauce #b ounces ,lowney's ,premium ,chocolate #a cup sugar cup water #b tablespoons butter teaspoon salt #a teaspoon vanilla ,cook all the ingredients except vanilla twelve minutes2 add vanilla1 and serve hot4 ,this sauce is especially good served with ,vanilla ,ice ,cream1 but is good with any gelatine dessert4 ,orange ,chocolate ,sauce #d tablespoons ,lowney's ,premium ,chocolate grated #c tablespoons butter #c egg yolks #d tablespoons sugar cup rich milk cup orange juice grated rind of #a orange ,melt chocolate in top of double boiler2 add butter1 stir until well mixed2 add egg yolks1 one at a time1 sugar1 and milk4 ,cook until thickened1 add orange juice and rind1 and serve at once4 ,chocolate ,cream ,sauce cup powdered sugar #a cup cream cup ,lowney's ,premium ,chocolate grated teaspoon salt #d tablespoons hot water #a egg white #a teaspoon almond extract1 or #a tablespoon cordial ,melt chocolate2 add sugar and boiling water2 cook until glossy4 ,cool4 ,beat cream until stiff2 add chocolate mixture gradually2 cut and fold in beaten white4 ,flavor and serve4 ,one half cup ,lowney's ,cocoa may be substituted for the chocolate4 ,,pastry ,rule for lining ,plate and making ,cover for ,pie with ,two ,crusts ,roll the paste one quarter inch thick4 ,cut paste an eighth of an inch larger than plate4 ,cut strips three quarters inch wide for a rim4 ,cut upper crust at least one eighth inch larger than plate4 ,arrange lower crust on plate1 wet edges with cold water1 lay strips of paste or rim on this1 taking care to lap and seal the ends with cold water4 ,fill the pie with whatever material is to be used4 ,cut little slits in center of upper crust4 ,lay on pie2 wet edges of rim4 ,have all edges even1 leaving fullness in center to allow for shrinking4 ,press edges lightly but firmly4 ,rule for making a ,pie with ,under ,crust only ,roll paste one eighth inch thick4 ,cut one inch larger than plate4 ,spread on plate2 fold edge under1 making paste the size of plate4 ,this edge may be fluted or plain4 ,chill before filling4 ,rule for ,baking ,pies ,perforated tin pie plates secure a well-baked under crust4 ,place pie in hot oven at first1 reducing heat after crust becomes hardened4 ,turn frequently while baking1 and bake until a golden brown--about forty-five minutes4 ,chopped ,paste #a cups flour #d tablespoons lard #d tablespoons butter teaspoon salt cold water ,sift salt and flour2 add lard and butter when thoroughly chilled4 ,chop until like meal2 add cold water to make a stiff dough4 ,chill2 roll on a floured cloth or molding board into a rectangular shape2 fold ends towards center1 double1 turn halfway round1 and roll again4 ,this paste is a superior one4 ,chill before rolling for pies4 ,plain ,paste ,use same rule as for ,chopped ,paste4 ,chop lard into sifted flour2 when thoroughly mixed1 add salt and water to form dough4 ,chill2 roll in rectangular piece2 place butter which has previously been shaped1 flattened1 and chilled on middle of one side of paste2 fold over other side1 press edges together1 and fold one end under and one end over butter1 making six layers4 ,roll again into rectangle2 fold in same way1 and so continue three times4 ,if butter begins to soften1 roll paste in cheese cloth and place on ice until hard enough to roll easily4 ,be careful not to wet the cheese cloth4 ,puff ,paste #a pound butter #a pound flour cold water ,shape and flatten butter into a round cake4 ,chill4 ,sift flour several times2 add cold water to form a dough a little stiffer than for baking powder biscuit4 ,chill4 ,place butter in same way as directed in ,plain ,paste and roll paste seven times4 ,chill if necessary between each rolling4 ,apple ,pie ,no4 #a ,use either ,puff or ,plain ,paste4 ,for filling for a medium-sized pie tin1 use three cups pared and sliced apples1 one half cup sugar1 one eighth teaspoon salt1 one tablespoon butter1 one fourth teaspoon cinnamon1 one tablespoon lemon juice1 and grated rind of one half lemon4 ,apple ,pie ,no4 #b ,use either ,puff or ,plain ,paste4 ,for filling use rule for ,apple ,sauce1 and season to taste4 ,blueberry ,pie ,line a deep perforated tin with ,plain or ,chopped ,paste2 brush with water or white of egg4 ,fill with floured blueberries2 add sugar1 butter1 salt and vinegar4 ,allow one cup of sugar to three cups of berries1 one tablespoon butter1 one eighth teaspoon salt1 and one half teaspoon vinegar4 ,cover with crust and bake4 ,blackberry ,pie ,use rule for ,blueberry ,pie1 omitting flour and vinegar4 ,cranberry ,pie ,use ,plain or ,chopped ,paste4 ,fill with two cups cranberries1 one and one half cups sugar1 one quarter cup water1 and one tablespoon butter4 ,cover with upper crust or a lattice of paste strips2 or bake without any upper crust4 ,decorate when done with pastry baked in fancy shapes4 ,cranberry ,pie ,no4 #b ,use ,plain ,paste4 ,for filling1 mix one and one quarter cups chopped cranberries1 one half cup chopped raisins1 one cup sugar1 one quarter cup water1 and one tablespoon butter4 ,this is sometimes called ,mock ,cherry ,pie4 ,currant ,pie ,use ,plain ,paste4 ,for filling1 mix two cups cleaned1 fresh currants1 two cups sugar1 two tablespoons flour1 two eggs1 and one eighth teaspoon salt4 ,bake with two crusts2 or omit upper crust and cover with meringue when cooked4 ,custard ,pie ,use ,plain or ,chopped ,paste4 ,for filling1 mix three eggs1 one fourth cup sugar1 one eighth teaspoon salt1 one eighth teaspoon nutmeg1 and two cups milk4 ,bake in slow oven4 ,citron ,pie ,use ,plain or ,chopped ,paste4 ,for filling1 mix two cups seeded raisins chopped1 two cups citron chopped1 one and one half cups sugar1 grated rind of one lemon1 four tablespoons lemon juice1 one eighth teaspoon salt4 ,cocoanut ,pie ,line a plate with ,plain ,paste2 fill with following mixture3 two cups milk1 three egg yolks1 one half cup sugar1 two tablespoons cornstarch1 one cup grated cocoanut1 one fourth teaspoon salt1 grated rind and juice of one lemon1 and one tablespoon butter4 ,date ,pie ,use ,plain ,paste4 ,add one and one half cups of dates1 which have been cooked in boiling water until tender and pressed through a sieve1 to ,custard ,pie filling4 ,lemon ,pie ,no4 #a ,use ,plain ,paste4 ,for filling1 mix two tablespoons cornstarch1 one cup sugar1 and one half cup boiling water1 boil five minutes1 add one tablespoon butter1 juice and rind of one lemon1 and two eggs well beaten4 ,lemon ,pie ,no4 #b ,use ,plain ,paste4 ,for filling1 mix one cup sugar1 yolks of four eggs1 one eighth teaspoon salt1 one cup milk1 grated rind and juice of one lemon1 and the whites of four eggs beaten until stiff4 ,cover with meringue when done4 ,mince ,pie ,use ,plain ,paste for under crust1 fill with mince-meat1 cover with ,puff ,paste4 ,peach ,pie ,use ,plain or ,chopped ,paste4 ,for filling use two cups peaches1 cut into eighths1 one cup sugar1 one tablespoon butter1 one eighth teaspoon salt1 and two tablespoons water4 ,plum ,pie ,use ,plain or ,chopped ,paste4 ,remove stones from two cups plums2 add one half cup sugar2 dredge with flour2 add two tablespoons lemon juice and one tablespoon butter4 ,prune ,pie ,substitute prunes for plums and follow rule for ,plum ,pie4 ,pumpkin ,pie ,line pie plate with ,plain ,paste4 ,for filling1 mix one and one half cups stewed and strained pumpkin1 one and one half cups milk1 one egg1 three fourths cup brown sugar1 one tablespoon butter1 one half teaspoon each of salt and ginger1 and one teaspoon cinnamon4 ,chocolate ,cream ,pie #b squares ,lowney's ,premium ,chocolate or cup of ,lowney's ,cocoa cup cornstarch #b cups milk #b egg whites cup sugar #c egg yolks teaspoon salt #a tablespoon vanilla ,melt two squares ,lowney's ,chocolate or one half cup ,lowney's ,cocoa1 add sugar1 cornstarch1 egg yolks1 salt and milk4 ,cook in double boiler till thick1 stirring constantly2 flavor with vanilla4 ,pour into a baked pie crust shell1 cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar2 brown in oven and serve cold4 ,see colored illustration1 ,plate ,,viii1 opposite p4 #bbg4 ,rhubarb ,pie ,use ,plain ,paste4 ,for filling1 mix two cups rhubarb cut in inch pieces1 one cup sugar1 two tablespoons each of butter and flour1 one egg1 one eighth teaspoon salt1 and one teaspoon lemon juice4 ,squash ,pie ,use ,chopped ,paste4 ,for filling1 mix one cup stewed and strained squash1 one half cup sugar1 one half teaspoon salt1 two eggs1 one half teaspoon cinnamon1 one fourth teaspoon nutmeg1 and one half cup milk4 ,a very good pie may be made by using one and one half cups of the squash left from dinner1 sweetening and seasoning it without adding eggs4 ,mince ,pie ,filling #c lbs4 lean beef finely chopped #b lbs4 suet finely chopped #c qts4 apples finely chopped #c lbs4 raisins seeded and chopped #b lbs4 currants #c lbs4 citron cut in small pieces cup candied orange peel chopped cup candied lemon peel chopped cup lemon juice cup orange juice #b tablespoons salt #d cups sugar #a cup coffee #b cups cider #a teaspoon cloves #a teaspoon allspice #b teaspoons cinnamon #c cups brandy #a cup sherry #a cup ,currant ,jelly ,mix all ingredients except brandy and sherry1 and cook two hours2 add liquor2 let stand in crock for a week before using4 ,vol-au-vent ,no4 #a ,roll ,puff ,paste one half inch thick4 ,cut out in desired shape1 wet edges1 and place one inch rim on wet edge4 ,prick several times in center that paste may rise evenly4 ,chill4 ,cut cover the size of space inside the rim4 ,decorate top of cover with paste circles1 crescents1 or diamonds1 always wetting under surface with cold water before arranging4 ,chill before baking4 ,pt ,shells ,roll ,puff ,paste one third inch thick2 shape with round cutter2 cut rings from one half the rounds4 ,place rings on rounds1 using cold water to hold them together4 ,chill until stiff before baking4 ,bouches ,roll ,puff ,paste one fourth inch thick4 ,cut with small round cutter2 make impression on round with smaller round cutter4 ,chill until stiff before baking4 ,tarts ,roll ,puff ,paste a little less than one fourth inch in thickness4 ,cut in rounds1 squares1 or diamonds2 put on rim1 wetting edges4 ,chill and bake4 ,vol-au-vent ,no4 #b ,cover the outside of a charlotte russe mold with ,puff ,paste1 cut one fourth inch thick4 ,prick surface of paste1 chill1 and bake4 ,cut a cover for vol-au-vent to fit mold2 prick1 chill1 and bake4 ,remove vol-au-vent from mold immediately after baking4 ,rule for ,baking ,puff ,paste ,always chill ,puff ,paste before baking4 ,place in very hot oven2 protect upper surface of paste1 if necessary1 at first4 ,pts should be baked in twenty-four minutes2 after the first fifteen1 decrease heat4 ,vol-au-vent should bake forty-five minutes to one hour1 and should be turned frequently4 ,remove soft inside portion as soon as taken from oven4 ,tarts and bouches should be baked the same as pts4 ,frangipane ,tartlets ,cover fluted patty tins with ,puff ,paste4 ,make covers a little larger than patty tins4 ,bake in a hot oven4 ,fill with ,frangipane ,cream4 ,cover with meringue1 and decorate with cherries1 angelica1 and blanched and browned almonds4 ,frangipane ,cream ,mix two tablespoons flour1 one fourth cup powdered sugar1 and one fourth cup cream until smooth4 ,cook ten minutes1 stirring constantly2 add four egg yolks1 one tablespoon each of sherry1 lemon juice1 lemon rind1 and chopped citron4 ,cook in double boiler until mixture thickens4 ,almond ,sticks ,roll ,puff ,paste one eighth inch thick4 ,brush with white of egg1 sprinkle with shredded almonds and powdered sugar4 ,cut in strips one half inch wide and three inches long4 ,bake in a quick oven4 ,cheese ,straws ,roll ,puff ,paste--trimmings will do for this purpose--one eighth inch thick4 ,sprinkle with salt1 cayenne pepper1 and grated cheese4 ,to keep these ingredients on the paste1 pat and fold in three layers4 ,roll again1 spread1 fold1 and roll as before4 ,cut in strips half inch wide and five inches long4 ,bake in a quick oven4 ,banbury ,tarts ,make tarts and fill with the following cooked mixture3 mix for filling1 one cup seeded and chopped raisins1 one cup sugar1 three tablespoons cracker crumbs1 one egg1 one tablespoon butter1 one eighth teaspoon salt1 juice and rind of one lemon4 ,banbury ,squares ,roll ,chopped ,paste one fourth inch thick2 cut in three inch squares4 ,put one and one half teaspoons ,banbury mixture on one side of square1 wet edges1 fold to make a triangle1 prick1 and bake4 ,apple ,tarts ,fill tarts with ,apple ,sauce to which has been added one tablespoon butter4 ,cranberry ,tarts ,fill tarts with cranberry filling used for ,cranberry ,pie4 ,lemon ,tarts ,fill tarts with ,lemon ,cream used for ,lemon ,pie1 cooked in double boiler until thick4 ,peach ,tarts ,cook two cups peaches cut in eighths1 one cup sugar1 one tablespoon lemon juice1 one tablespoon butter1 and a few grains salt1 until peaches are tender4 ,cool and fill tarts4 ,pineapple ,tarts ,cook one cup grated pineapple1 one fourth cup sugar1 two egg yolks1 grated rind and juice of one lemon1 and few grains of salt1 until thick4 ,chill and fill tarts4 ,gooseberry ,tart ,for this tart cover the outside of a round agate-ware baking dish with ,chopped ,paste4 ,chill1 bake4 ,for filling1 mix four cups gooseberries1 one cup sugar1 few gratings lemon rind1 few gratings nutmeg4 ,stew until gooseberries are tender2 add two tablespoons butter4 ,use hot or cold in paste shell4 ,serve with cream or ,soft ,custard4 ,lemon ,crisps ,cut ,puff ,paste in strips four inches long1 one inch wide1 and one fourth inch in thickness4 ,chill and bake4 ,arrange in pairs with ,lemon ,filling between4 ,orange ,crisps ,prepare the same as ,lemon ,crisps1 using ,orange ,filling4 ,chantilly ,tarts ,fill tarts with ,strawberry ,jam2 serve with whipped cream4 ,crisp la ,russe ,roll ,puff ,paste one eighth inch thick4 ,cut in strips two inches wide and four inches long4 ,spread one half with jam or jelly1 fold over other half1 press edges together1 bake in hot oven4 ,brush with white of egg1 sprinkle with almonds4 ,brown in oven4 ,,chapter ,,xiv ,,cake ,,and ,,cookies2 ,,frostings ,,and ,,fillings ,suggestions for making and baking ,cake #ast4 ,get all materials needed together4 #b;d4 ,attend to fire1 making sure1 if it is a coal fire1 that there is sufficient coal to last through the baking4 #c;d4 ,measure all ingredients with same cup1 dry ones first4 #dth4 ,mix and sift all dry ingredients except sugar2 if soda is used1 sift through a very fine sieve before sifting with other ingredients4 ,mixing ,butter ,cakes ,cream ,butter4--,cream butter1 that is1 beat it with a spoon until it is of a creamy consistency2 then add sugar very gradually2 when well blended1 add yolks of eggs which have been beaten with a ,dover egg beater until lemon-colored and thick4 ,when the ingredients are thoroughly incorporated1 add sifted dry ingredients alternately with the milk4 ,when all milk and flour have been used1 beat well2 then cut and fold in the stiffly beaten whites of eggs4 ,pour into buttered and papered pan1 having mixture a little higher on the sides than in the middle4 ,cutting and ,folding4--,cut through and through the mixture with a knife or side of a wooden spoon1 fold by turning the spoon completely over1 thereby blending the materials without breaking the air bubbles4 ,never stir or beat after cutting and folding4 ,mixing ,sponge ,cake ,beat yolks of eggs until lemon-colored and thick2 add sugar and continue beating2 add flour2 when well blended1 cut and fold in the stiffly beaten whites of eggs4 ,pour into buttered and papered pan2 bake in a round pan with a tube in the center4 ,baking ,cake ,for baking both sponge and butter cakes divide the time into quarters4 ,the first quarter1 the cake should rise2 the second quarter1 form a crust and begin to brown2 third quarter1 continue browning2 and fourth quarter1 finish browning and shrink from the pan4 ,when baked1 this may be determined by pressing crust with the finger2 if a depression is left the cake is not done2 if the cake springs back and leaves no depression1 it is done4 ,take from oven1 invert on a cake cooler1 remove paper1 turn right-side up and cool4 ,when cold1 frost4 ,time for baking ,cake ,thin cakes and individual cakes require from twelve to fifteen minutes to bake2 loaf cakes from thirty to sixty minutes according to size4 ,if the cake rises unevenly1 the mixture is too thick or the oven is too hot4 ,if the oven seems too hot1 when the cake is ready for the oven1 put the cake in the oven1 but do not close the oven door for the first five or ten minutes of baking4 ,to grease ,tins ,warm pans slightly2 brush with melted lard1 suet1 or clarified butter2 cover bottom of pan only with tissue paper1 then grease the paper4 ,lard or suet is less apt to brown than butter1 but many object to their use2 if so1 clarify the butter1 by melting butter1 letting stand until salt has settled to the bottom1 then pouring off the liquid butter4 ,,cake ,plain ,chocolate ,cake cup butter #a cups sugar #b cups flour #c teaspoons baking powder #d ounces ,lowney's ,premium ,chocolate #e tablespoons boiling water teaspoon salt cup milk #a teaspoon vanilla #d eggs ,cream the butter2 add the sugar very gradually1 yolks of eggs well beaten1 flour in which the baking powder and salt have been sifted1 milk1 and chocolate mixed with water4 ,beat well2 add beaten whites1 pour into buttered pans1 and bake forty to fifty minutes in a moderate oven4 ,this cake may be baked in small cakes by omitting one fourth cup flour4 ,chocolate ,cake ,no4 #b #d ounces ,lowney's ,premium ,chocolate #a cups sugar cup butter cup milk #b cups flour #c eggs #b teaspoons baking powder teaspoon salt #c tablespoons boiling water ,melt chocolate1 add boiling water1 and cook over hot water until smooth4 ,cream butter2 add sugar gradually2 when of a creamy consistency1 add chocolate mixture1 yolks of eggs well beaten1 flour in which salt and baking powder have been sifted1 and milk4 ,beat well2 cut and fold in well-beaten whites2 add flavoring4 ,pour into buttered pans and bake in a moderate oven thirty or forty minutes4 ,frost with ,white or ,chocolate ,frosting4 ,this mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans4 ,chocolate ,raisin ,cake #a cup butter #a cups sugar cup milk #e egg yolks teaspoon salt #b tablespoons sherry or brandy #b squares ,lowney's ,premium ,chocolate1 grated teaspoon cinnamon #b cups seeded raisins #c cups flour #c teaspoons baking powder #e egg whites ,cream butter2 add sugar gradually1 grated chocolate1 raisins1 cinnamon1 baking powder and salt sifted with flour1 milk4 ,beat well2 add flavoring and well-beaten whites of eggs4 ,bake in deep buttered pans1 forty minutes4 ,this amount will make two loaves4 ,the wine or brandy may be omitted1 in which case1 use one cup of milk instead of three fourths cup4 ,chocolate ,pound ,cake #a cup butter #a cup sugar #e egg yolks #e egg whites teaspoon salt cup ,lowney's ,premium ,chocolate1 grated #b cups flour cup brandy #a cup citron cut in small pieces ,cream butter2 add sugar gradually1 yolks of eggs beaten until thick and lemon-colored1 flour1 citron1 salt4 ,beat well2 cut and fold in whites of eggs beaten until stiff4 ,pour into buttered pans and bake one hour in a moderate oven4 ,this cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced4 ,devil's ,food cup butter #b cups sugar #d eggs #a cup milk #h tablespoons chocolate #b cups flour #a teaspoon cinnamon teaspoon clove #d teaspoons baking powder teaspoon salt ,cream the butter1 add the sugar1 the chocolate melted1 eggs well beaten1 flour sifted with baking powder1 salt and spices1 and the milk4 ,beat well1 and bake in angel cake pan4 ,frost with ,chocolate or ,marshmallow ,frosting4 ,cocoa ,cake cup butter #a cups sugar #d eggs cup ,lowney's ,cocoa cup milk #a cups flour #b teaspoons baking powder teaspoon salt #a teaspoon vanilla ,mix in the order given and beat well for five minutes4 ,bake in buttered pan thirty to forty minutes in moderate oven4 ,illustration3 ,,walnut ,,chocolate ,,cake ,plate ,,ix4 ,for ,receipt see page #bfb ,illustration3 ,,chocolate ,,sponge ,,cake ,plate ,x4 ,for ,receipt see page #bfb ,walnut ,chocolate ,cake cup ,lowney's ,always ,ready ,chocolate ,powder cup butter #a cups flour cup milk #a cup walnut meats #a cup sugar #b egg yolks #b teaspoons baking powder #b tablespoons hot water #a teaspoon vanilla salt ,cream butter2 add sugar1 yolks of eggs well beaten and flour in which baking powder has been sifted1 milk1 and chocolate which has been moistened with hot water2 beat well and add walnut meats4 ,bake in buttered jelly cake pans about twenty minutes4 ,spread one cake with one half cup of ,lowney's ,sweet ,chocolate ,powder moistened with one fourth cup boiling water and flavored with one teaspoon vanilla4 ,sprinkle with broken walnuts1 cover with other cake1 and ice with ,white ,frosting4 ,see colored illustration1 ,plate ,,ix1 opposite4 ,chocolate ,sponge ,cake cup ,lowney's ,always ,ready ,chocolate ,powder yolks of #c eggs cup sugar whites of #c eggs #b tablespoons hot water teaspoon salt cup pastry flour #a teaspoon vanilla ,beat yolks until lemon-colored and thick2 add sugar and continue beating4 ,mix chocolate with water1 add to sugar mixture2 cut and fold in flour1 salt and beaten whites4 ,flavor and bake in buttered pan in a moderate oven three quarters of an hour4 ,see colored illustration1 ,plate ,x1 opposite p4 #bfb4 ,illustration3 ,,cocoa ,,parfait ,plate ,,xi4 ,for ,receipt see page #cjb ,illustration3 ,,cocoa ,,frapp ,plate ,,xii4 ,for ,receipt see page #bie ,chocolate ,nut ,cakes #d squares ,lowney's ,premium ,chocolate1 grated #a cups sugar #c teaspoons baking powder #a cup nut meats broken in pieces #b cups flour cup milk #h egg whites #a teaspoon vanilla salt cup butter ,cream butter2 add sugar1 flour in which baking powder has been sifted1 and milk1 and beat well2 add whites of eggs beaten stiff and nut meats2 then add chocolate and vanilla4 ,pour into buttered gem pans and bake in hot oven twenty-five minutes4 ,simple ,butter ,cake cup butter #b cups sugar #d egg yolks #a cup milk #c cups flour #d teaspoons baking powder #d egg whites #a teaspoon flavoring teaspoon salt ,follow directions for making ,butter ,cake1 and bake in a loaf in a moderate oven forty minutes1 or in rounds twenty minutes4 ,currant ,cake ,add one cup currants to ,simple ,butter ,cake4 ,bake in loaves or rounds4 ,layer ,cake ,bake ,simple ,butter ,cake in four square shallow pans4 ,fill with ,lemon ,cream1 ,cocoanut ,cream1 ,chocolate ,cream1 or ,jelly4 ,gold ,cake cup butter #a cups sugar #h egg yolks #a egg #b cups flour #d teaspoons baking powder #a cups milk teaspoon salt #a teaspoon lemon extract1 or #a teaspoon orange extract ,follow directions for ,butter ,cake1 and bake in loaves or rounds4 ,silver ,cake cup butter #b cups sugar #b cups pastry flour #d teaspoons baking powder teaspoon salt cup milk #h egg whites #a teaspoon almond extract ,follow directions for mixing ,butter ,cake4 ,bake in loaves or rounds in moderate oven4 ,nut ,cake ,add one cup chopped walnuts to ,silver ,cake mixture1 and flavor with vanilla instead of almond4 ,orange ,cake cup butter #a cup sugar #b egg yolks teaspoon salt #a cups flour #b teaspoons baking powder cup milk #b egg whites #a tablespoon orange extract ,mix as ,butter ,cake1 and bake in two-layer cake pans twenty minutes4 ,cool1 fill with ,orange ,filling1 and cover with ,orange ,frosting4 ,cream ,pie ,use rule for ,orange ,cake4 ,fill with ,cream ,filling1 and sprinkle top with powdered sugar4 ,spice ,cake cup butter #a cups brown sugar #b eggs cup milk teaspoon salt #b cups flour #c teaspoons baking powder #a teaspoon cinnamon teaspoon nutmeg teaspoon clove ,mix and sift dry ingredients1 add butter1 sugar1 eggs and milk1 and beat until smooth4 ,bake in a moderate oven forty minutes4 ,one cup chopped raisins1 or one cup chopped dates may be added to this cake4 ,marble ,cake cup butter #a cup sugar #b egg yolks cup milk #b egg whites teaspoon cinnamon teaspoon nutmeg teaspoon salt #a- cups of flour #c teaspoons baking powder #a tablespoon molasses ,cream butter2 add sugar1 yolks of eggs beaten until thick1 flour in which baking powder has been sifted1 alternately with milk and egg whites1 beaten until stiff4 ,to one third of this mixture add the spices4 ,pour into pan the light and dark mixtures irregularly4 ,jelly ,roll #c egg yolks #a cups sugar cup water teaspoon salt #b cups pastry flour #b teaspoons baking powder #c egg whites #a teaspoon vanilla ,sift baking powder and salt with flour1 and follow directions for making ,sponge ,cake4 ,pour into medium-sized buttered dripping pan to depth of one half inch4 ,bake in a moderate oven ten to twelve minutes2 turn on to a wet cheese cloth sprinkled with confectioner's sugar4 ,cut off edges of cake1 spread with warm ,jelly1 and roll4 ,work quickly4 ,pound ,cake #a pound butter #a pound sugar #aj eggs #a pound flour cup wine cup brandy few gratings nutmeg ,cream butter2 add flour4 ,when well blended1 add yolks of eggs beaten until thick1 then sugar with nutmeg1 whites of eggs beaten until stiff1 and wine and brandy4 ,bake in loaves or small cakes4 ,fruit ,cake #a pound sugar 7brown7 #a pound butter #ab eggs #a pound flour teaspoon cloves #a teaspoon each nutmeg and mace #b teaspoons cinnamon #b cups raisins #d cups currants #d cups chopped almonds #d cups chopped citron juice and rind of #a lemon cup brandy ,cream butter2 add sugar1 eggs well beaten1 and remaining ingredients4 ,pour into buttered and papered pans4 ,steam three hours and bake two hours4 ,raised ,fruit ,cake #d cups flour #a cup butter #a cups sugar cup milk #a teaspoon salt yeast cake dissolved in one half cup water #b eggs cup wine #b cups seeded raisins #a cup citron ,mix all ingredients except eggs and fruit4 ,raise over night4 ,in the morning add eggs and fruit2 cover and raise again2 pour into buttered and papered pans2 let it rise one hour4 ,bake in moderate oven one and one half to two hours4 ,imperial ,cake cup butter #a cups sugar #c egg yolks #b cups flour #c teaspoons baking powder cup milk #b cups seeded raisins #a cups currants #a cup citron cup candied orange peel cup brandy #c egg whites teaspoon salt ,mix as ,butter ,cake1 adding fruit last4 ,bake in buttered and papered pans in a moderate oven one hour4 ,fig ,cake ,use rule for ,orange ,cake4 ,bake in layers4 ,fill with ,fig ,filling1 and sprinkle with confectioner's sugar4 ,marshmallow ,cake ,bake ,silver ,cake in layers4 ,fill and frost with ,marshmallow ,frosting4 ,chocolate ,marshmallow ,cake ,add four squares melted chocolate to ,silver ,cake4 ,bake in layers1 and fill and cover with ,marshmallow ,frosting4 ,mocha ,cake ,use rule for ,hot ,water ,sponge ,cake4 ,bake in layers4 ,cool2 cut in rounds2 arrange in three layers1 with confectioner's frosting between2 spread sides and top with ,mocha ,frosting2 sprinkle sides with cocoanut1 and garnish top with ,mocha ,frosting put through pastry bag4 ,if a coffee cake is preferred1 substitute hot coffee for hot water in ,hot ,water ,sponge ,cake4 ,plain ,sponge ,cake ,no4 #a #h eggs weight of eggs in flour weight of eggs in sugar #c tablespoons lemon juice ,beat yolks ten minutes2 add sugar2 beat five minutes2 add lemon juice and flour2 when well blended1 add stiffly beaten whites1 cutting and folding them in4 ,pour into angel cake pan and bake in a moderate oven one hour4 ,plain ,sponge ,cake ,no4 #b #a cup powdered sugar cup flour teaspoon salt grated rind lemon #a tablespoon lemon juice #d eggs ,beat yolks until lemon-colored and thick2 add sugar1 rind and juice of lemon4 ,cut and fold in the well-beaten whites1 also the sifted flour4 ,when thoroughly blended1 pour into buttered and papered pan and bake thirty to forty minutes4 ,hot ,water ,sponge ,cake #c egg yolks #a cup sugar #a cup flour #a tablespoon lemon juice #a teaspoon baking powder #b tablespoons hot water #c egg whites teaspoon salt ,beat egg yolks until lemon-colored and thick2 add sugar and continue beating4 ,add flour1 mixed and sifted with baking powder and salt1 hot water1 and whites of eggs beaten until stiff1 with lemon juice added4 ,simple ,chocolate ,cake #c eggs cup sugar teaspoon salt cup ,lowney's ,cocoa teaspoon vanilla grated rind and juice of lemon #a tablespoon flour teaspoon cinnamon teaspoon baking powder teaspoon clove ,mix cocoa1 spice1 flour1 baking powder1 and salt2 beat the yolks of eggs until lemon-colored and thick2 add sugar and beat well2 add lemon juice and rind2 when well blended1 add chocolate mixture and the beaten whites of eggs4 ,bake in buttered shallow pans twenty minutes in a moderate oven4 ,when cool put together with ,chocolate ,frosting or ,currant ,jelly or ,white ,mountain ,cream4 ,cold ,water ,sponge ,cake #f eggs #c cups sugar grated rind and juice of lemon cup cold water #c cups flour #c teaspoons baking powder teaspoon salt ,beat yolks of eggs until lemon-colored and thick2 add sugar1 rind and juice of lemon1 water1 flour in which salt and baking powder has been sifted4 ,when well blended1 cut and fold in the beaten whites of eggs4 ,bake in two pans thirty to forty minutes4 ,cream ,sponge ,cake #a cup sugar cup water #e egg yolks grated rind and juice #a lemon #a cups flour #e egg whites ,cook water and sugar until it threads4 ,beat egg yolks until lemon-colored and thick4 ,add sugar sirup1 lemon juice and rind1 and beat until mixture is cold4 ,cut and fold in the beaten whites and flour4 ,bake in an angel cake pan forty to fifty minutes4 ,true ,sponge ,cake #f eggs #a cup sugar #a cup flour juice and rind #a lemon teaspoon salt ,follow directions for making ,sponge ,cake4 ,bake in a deep pan forty to sixty minutes4 ,angel ,cake #a cup granulated sugar #a cup egg whites #a cup flour teaspoon salt #a teaspoon cream of tartar #a teaspoon vanilla ,beat egg whites on platter with wire beater4 ,when foamy1 add cream of tartar2 when stiff1 add sugar gradually4 ,sift flour four times with salt4 ,cut and fold into egg mixture4 ,add vanilla1 bake one hour in moderate oven in angel cake pan4 ,invert pan on cake cooler and allow it to drop out itself4 ,if too brown1 wrap in wet cheese cloth for ten minutes2 then brown may be easily removed4 ,sunshine ,cake #a cup sugar #e egg yolks teaspoon salt cup flour teaspoon cream of tartar #f egg whites #a tablespoons orange juice #a teaspoon lemon juice ,beat yolks until lemon-colored and thick2 add sugar and flavoring and continue beating4 ,mix and sift flour and cream of tartar four times4 ,cut and fold in stiffly beaten whites1 alternately with flour4 ,bake in an angel cake pan one hour in a moderate oven4 ,chocolate ,cake cup butter #a cup sugar #c eggs cup milk #b cups flour #c teaspoons baking powder #d ounces chocolate1 melted #a teaspoon vanilla ,follow rule for mixing ,butter ,cake and bake in loaf or rounds in moderate oven4 ,almond ,cake ,use rule for ,silver ,cake4 ,bake in shallow pan2 sprinkle with powdered sugar and chopped almonds4 ,bake twenty to thirty minutes in moderate oven4 ,bride's ,cake ,use rule for ,silver ,cake and bake in angel cake pan forty to sixty minutes4 ,lemon ,queens cup butter #a cup sugar #a cup flour #b teaspoons baking powder #d egg yolks grated rind #a lemon #b tablespoons lemon juice #d egg whites ,make as ,butter ,cake and bake in buttered lemon queen pans twenty to thirty minutes4 ,cream ,puffs #a cup boiling water cup butter #a- cups flour #e eggs #a tablespoon sugar teaspoon salt ,boil sugar1 water and butter one minute2 add flour all at once4 ,beat until mixture leaves side of the pan in a mass1 add eggs1 one at a time1 beating thoroughly4 ,when all eggs are used1 beat five minutes2 drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven4 ,fill with ,cream ,filling1 ,strawberry ,filling1 ,chocolate ,filling1 or ,whipped ,cream4 clairs ,use rule for ,cream ,puffs4 ,put mixture in pastry bag or shape in strips three and one half inches long and one inch wide1 on buttered sheet4 ,bake twenty to thirty minutes in quick oven4 ,fill with ,cream1 ,chocolate1 ,coffee1 or ,strawberry ,filling1 and brush tops with melted ,fondant1 ,chocolate ,frosting1 or ,confectioner's ,frosting4 ,lady ,fingers #f eggs cup powdered sugar #a cup flour grated rind #a lemon teaspoon salt powdered sugar #a tablespoon lemon juice ,beat yolks until lemon-colored and thick2 add sugar and continue beating4 ,add lemon rind and the egg whites1 beaten to a stiff froth4 ,cut and fold in the flour and salt4 ,shape on buttered sheet1 using tablespoon or pastry bag and tube1 four inches long and one inch wide4 ,sprinkle thickly with powdered sugar4 ,bake twelve minutes in a moderately hot oven4 ,sponge ,drops ,use rule for ,lady ,fingers4 ,drop from a tablespoon in rounds the size of a silver dollar on buttered sheet4 ,sprinkle with powdered sugar and bake as ,lady ,fingers4 ,sugar ,cookies cup butter #a cup sugar #a tablespoon milk flavoring #b eggs #b teaspoons baking powder teaspoon salt #b cups flour ,cream butter2 add sugar1 yolks well beaten1 flour1 baking powder1 and salt1 milk1 and whites beaten to a stiff froth1 and enough more flour to make of consistency to roll4 ,cut off a small piece of dough1 roll on floured board1 sprinkle with granulated sugar1 shape with cooky cutter1 and bake ten minutes4 ,save all trimmings until the last4 ,do not mix trimmings with fresh dough4 ,soft ,sugar ,cookies #a cup butter #b cups sugar #b eggs teaspoon salt #a cup milk #d cups flour #c teaspoons baking powder #a teaspoon lemon extract ,cream the butter1 add sugar1 and when creamy the remaining ingredients4 ,chill4 ,roll1 cut in rounds and bake in a quick oven4 ,sand ,cookies cup butter #a cup sugar #a egg teaspoon salt #b cups flour #b teaspoons baking powder #b teaspoons cinnamon mixed with #d tablespoons sugar cup blanched almonds ,mix as sugar cookies2 roll2 shape with doughnut cutter2 brush with water or white of egg2 sprinkle with cinnamon mixture4 ,decorate with halves of almonds4 ,bake in a quick oven4 ,nut ,cookies cup butter cup sugar #b eggs #b teaspoons baking powder teaspoon salt #a cup flour cup milk #a cup chopped nut meats flavoring ,mix like ,sugar ,cookies4 ,add nuts2 drop from a teaspoon on to buttered sheet4 ,decorate with halves of nuts4 ,bake in quick oven4 ,almond ,cookies cup butter cup sugar #a cup chopped almonds #a teaspoon cinnamon #c egg yolks #a cups flour #b teaspoons baking powder teaspoon vanilla ,mix in the order given4 ,chill1 roll1 brush with white of egg1 sprinkle with granulated sugar1 cut1 and bake in a quick oven4 ,bangor ,brownies cup butter #a cup brown sugar #a egg #c squares chocolate to cup flour #a cup nut meats teaspoon salt ,put all ingredients in bowl and beat until well mixed4 ,spread evenly in buttered baking pan4 ,bake and cut in strips4 ,creoles #c eggs #a cups brown sugar cup of flour teaspoon salt #a cups pecan nut meats few grains cayenne ,mix all ingredients in bowl2 beat well4 ,fill small buttered fluted tins one half full4 ,decorate with pecans4 ,bake twelve to fifteen minutes4 ,hermits cup butter #a cup brown sugar #b eggs teaspoon soda #a tablespoon hot water #b cups flour teaspoon salt #a teaspoon cinnamon teaspoon each1 clove1 mace and nutmeg #a cup raisins ,mix ingredients in order given4 ,roll mixture one quarter inch thick4 ,shape with cooky cutter4 ,put one raisin in center of each round4 ,bake in moderate oven twelve to fifteen minutes4 ,chocolate ,wafers cup butter #a cup sugar #b eggs #a teaspoon vanilla #a cups flour teaspoon salt #d tablespoons ,lowney's ,premium ,chocolate1 melted ,mix in the order given4 ,beat well4 ,pour into buttered pans in thin layers4 ,bake in quick oven six to eight minutes4 ,cut in long narrow strips while hot1 and serve cold4 ,wafers cup butter #a cup powdered sugar cup milk #a- cups flour #a teaspoon vanilla teaspoon salt ,cream the butter and add other ingredients4 ,spread on inverted buttered tins4 ,bake in quick oven1 cut in squares1 and roll4 ,if this is done on top of the range1 there will be less danger of the wafers breaking4 ,nut ,wafers ,sprinkle finely chopped nuts on the wafers just before baking4 ,illustration3 ,,chocolate ,,jumbles ,plate ,,xiii4 ,for ,receipt see page #bge ,illustration3 ,,chocolate ,,walnut ,,wafers ,plate ,,xiv4 ,for ,receipt see page #bge ,illustration3 ,,lowney',s ,,chocolate ,,hermits ,plate ,,xv4 ,for ,receipt see page #bge ,illustration3 ,,chocolate ,,swedish ,,meringues ,plate ,,xvi4 ,for ,receipt see page #bgf ,chocolate ,jumbles cup butter #a cup sugar #b squares ,lowney's ,premium ,chocolate1 grated #b eggs #b teaspoons baking powder #b cups flour and enough more flour to roll out4 #a tablespoon milk ,mix in the order given1 toss on to a floured board1 and roll to an inch in thickness4 ,cut out with a doughnut cutter4 ,just before putting into the oven1 dust over with granulated sugar and bake ten minutes4 ,see colored illustration1 ,plate ,,xiii1 opposite p4 #bgd4 ,chocolate ,walnut ,wafers cup butter cup powdered sugar #b squares ,lowney's ,premium ,chocolate1 grated cup milk #a cup flour teaspoon vanilla #a cup chopped walnuts teaspoon salt ,cream butter2 add dry ingredients1 milk and flavoring4 ,spread on inverted pans which have been well buttered4 ,sprinkle with chopped nuts4 ,bake in moderate oven4 ,crease immediately on removing from oven4 ,see colored illustration1 ,plate ,,xiv1 opposite p4 #bgd4 ,lowney's ,chocolate ,hermits cup butter cup sugar #b eggs cup raisins seeded teaspoon salt #b teaspoons baking powder #b cups flour cup ,lowney's ,always ,ready ,chocolate ,powder #b tablespoons hot water #a teaspoon cinnamon ,cream butter2 add sugar1 eggs1 raisins1 flour in which baking powder has been sifted1 chocolate melted in water1 salt and cinnamon4 ,drop from a teaspoon on to a buttered baking sheet1 put a raisin in the center of each hermit1 and bake in a moderate oven4 ,see colored illustration1 ,plate ,,xv1 opposite p4 #bge4 ,chocolate ,swedish ,meringues #e egg whites teaspoon cream of tartar #a cup sugar cup ,lowney's ,cocoa cup flour teaspoon vanilla ,beat the whites of eggs until foamy2 add cream of tartar1 sugar and cocoa4 ,continue beating until spoon will stand up in mixture2 add vanilla and fold in the flour4 ,bake in buttered shallow pans in a moderate oven about twenty minutes4 ,put cakes together with following filling1 and decorate top with filling and candied fruit and nuts4 ,,filling ,melt one half pound marshmallows4 ,cook one cup sugar and one third cup boiling water until1 when dropped from tip of a spoon1 a thread is formed4 ,pour slowly on to melted marshmallows1 add one half teaspoon vanilla1 and beat until thick enough to spread4 ,put between and on top of cakes4 ,sprinkle with chopped nuts1 raisins1 cherries and angelica4 ,this may be made in one large cake or cut in small ones the shape of dominoes and decorated in the same way4 ,see colored illustration1 ,plate ,,xvi1 opposite p4 #bge4 ,cornucopias ,shape ,wafers as soon as taken from the oven4 ,fill with ,whipped ,cream1 or ,cream ,fillings of various flavors4 ,chocolate ,dominoes cup chopped walnut meats cup chopped figs cup almond paste grated rind of orange #b squares ,lowney's ,premium ,chocolate1 melted teaspoon salt orange juice sugar ,mix the ingredients with enough orange juice to make the mixture of the consistency to spread4 ,knead on a sugared board4 ,cut in shape of dominoes1 coat with melted chocolate1 and decorate with pieces of almonds4 ,chocolate ,angelettes #d egg whites teaspoon cream of tartar cup sugar teaspoon salt #d tablespoons ,lowney's ,always ,ready ,chocolate ,powder cup flour #a teaspoon vanilla confectioner's sugar ,beat whites2 add cream of tartar and sugar1 and continue beating4 ,cut and fold in salt1 chocolate1 flour4 ,flavor and drop by spoonfuls on to a buttered sheet2 sprinkle with confectioner's sugar and bake in a moderate oven4 ,chocolate ,cookies cup butter #a cup sugar #a egg #c squares ,lowney's ,premium ,chocolate #b cups flour #b teaspoons baking powder teaspoon salt #d tablespoons milk ,cream butter2 add remaining ingredients4 ,chill1 roll1 and shape4 ,bake in a moderate oven4 ,chocolate ,macaroons pound almond paste pound powdered sugar #c egg whites #b squares ,lowney's ,premium ,chocolate teaspoon salt #a teaspoon vanilla ,mix almond paste and sugar1 until the mixture feels like meal2 add whites of eggs1 one at a time1 and work with a spatula until there are no lumps2 add chocolate1 salt and vanilla4 ,drop from a teaspoon on to a buttered paper2 bake twenty to thirty minutes in a slow oven4 ,remove from paper as soon as cooked4 ,if baked in a quick oven1 they will not be a success4 ,cocoa ,cocoanut ,cookies #c eggs #a cup sugar cup heavy cream cup shredded cocoanut cup ,lowney's ,always ,ready ,chocolate ,powder #b cups flour #b teaspoons baking powder #a teaspoon salt ,mix ingredients in order given4 ,chill1 roll inch thick1 and shape with cooky cutter4 ,bake in moderate oven4 ,lowney's ,brownies cup butter #a cup sugar #b squares ,lowney's ,premium ,chocolate #b eggs cup nut meats cup flour teaspoon salt ,cream butter1 add remaining ingredients1 spread on buttered sheets1 and bake ten to fifteen minutes4 ,cut in squares as soon as taken from oven4 ,mushroom ,meringue ,make a round of meringue mixture size of a quarter4 ,shape stems by drawing mixture upward4 ,sprinkle tops with cocoa4 ,bake in moderate oven4 ,remove from paper and press stems into bottom of rounds to resemble mushrooms4 ,macaroons #a cup almond paste #a cup powdered sugar #c egg whites teaspoon almond extract ,mix almond paste and sugar until like meal4 ,add one egg white at a time and mix thoroughly4 ,when well blended1 shape on buttered paper in small rounds4 ,bake on inverted dripping pan in a very slow oven4 ,remove from paper immediately4 ,doughnuts #a cups sugar #b egg yolks #a egg #a teaspoon salt #a cup milk #d cups flour #a teaspoon soda #b teaspoons cream of tartar few gratings of nutmeg ,beat eggs2 add sugar1 dry ingredients sifted1 and milk4 ,beat well4 ,add flour to make a soft dough4 ,chill over night if possible4 ,roll to one inch thickness2 cut with doughnut cutter2 fry in hot fat1 turning often4 ,drain on brown paper4 ,crullers ,add to doughnut mixture two tablespoons butter4 ,roll one quarter inch thick4 ,cut in pieces four inches long and two inches wide4 ,make two slits in each1 twist slightly1 and fry in hot fat4 ,hard ,gingerbread #a cups butter #b cups sugar #f eggs #a teaspoon soda cup milk #c teaspoons ginger #h cups flour ,cream butter2 add remaining ingredients4 ,spread quarter inch thick on buttered inverted dripping pan4 ,roll with creased rolling pin4 ,bake in quick oven4 ,cut in squares4 ,cool and keep in air-tight receptacles4 ,molasses ,drops cup butter cup boiling water cup molasses #a teaspoon soda teaspoon salt #a tablespoon ginger #a teaspoon cinnamon flour ,pour boiling water over butter2 add remaining ingredients1 using sufficient flour to make a drop batter4 ,drop from tablespoon on to buttered tin4 ,bake in moderate oven fifteen minutes4 ,new ,york ,gingerbread cup butter #a cups flour #e eggs #a- cups powdered sugar #a tablespoon yellow ginger #a teaspoon baking powder teaspoon salt ,cream butter2 add flour4 ,add remaining ingredients and beat ten minutes4 ,bake in buttered bread pan forty-five to sixty minutes4 ,meringues #a cup egg whites teaspoon salt #a cup fine granulated sugar teaspoon vanilla ,add salt to eggs2 beat until very stiff4 ,add two tablespoons sugar1 beat five minutes4 ,so continue until half the sugar is used4 ,when very stiff1 cut and fold in the remaining sugar4 ,drop by spoonfuls on to wet paper on inverted dripping pan4 ,bake in slow oven thirty minutes4 ,remove from paper2 take out uncooked portion2 dry in oven4 ,cool and fill with ,whipped ,cream or ,ice ,cream4 ,arrange in pairs4 ,chocolate ,meringues ,substitute one half cup ,lowney's ,premium ,chocolate for the one half cup cocoanut in the receipt for ,cocoanut ,meringues4 ,chocolate ,cocoanut ,meringues ,add one half cup ,lowney's ,premium ,chocolate to the receipt for ,cocoanut ,meringues4 ,cocoanut ,meringues #d egg whites #a cup powdered sugar teaspoon salt cup cocoanut teaspoon vanilla ,beat the whites until dry1 add sugar1 and continue beating4 ,cut and fold in remaining ingredients4 ,shape1 using pastry bag and tube4 ,bake in a very moderate oven4 ,superior ,gingerbread cup butter #a cup molasses #a cup boiling water #a egg #a teaspoon grated orange peel #c cups flour #a teaspoons soda teaspoon salt #a teaspoon ginger #a teaspoon cinnamon ,mix ingredients in order given4 ,beat well and bake in loaf thirty minutes1 or in muffin pans twenty minutes4 ,sour ,milk ,gingerbread #a cup molasses #a cup sour milk #b cups flour #a egg #b teaspoons ginger #b teaspoons soda teaspoon salt ,mix and sift dry ingredients2 add remaining ingredients1 beat well1 pour into buttered pan1 and bake twenty to thirty minutes4 ,hot ,water ,gingerbread #a cup molasses #b cups flour #a teaspoon soda #a tablespoon ginger #b to #d tablespoons butter or beef suet cup boiling water teaspoon salt teaspoon cinnamon ,mix and sift dry ingredients2 add remaining ingredients4 ,bake twenty to thirty minutes4 ,rochester ,gingerbread cup beef drippings cup brown sugar #a cup sour milk #a cup molasses #b eggs #c cups flour #a teaspoon soda #b teaspoons ginger ,melt the beef drippings1 add remaining ingredients1 beat well1 and bake in deep bread pans in a moderate oven4 ,ginger ,snaps #a cup molasses to cup butter1 suet1 or chicken fat #c cups flour teaspoon soda #a tablespoon ginger #b teaspoons salt ,boil shortening and molasses two minutes4 ,add remaining ingredients1 mixed and sifted4 ,beat well2 chill over night4 ,roll very thin4 ,shape with knife or cutter4 ,bake on buttered pan in quick oven eight to ten minutes4 ,,frostings ,cocoa ,frosting ,no4 #a #a cup confectioners sugar #a egg white #a teaspoon flavoring cup ,lowney's ,cocoa #a tablespoon cream or milk #a teaspoon butter ,beat white of egg1 sugar and cocoa for five minutes4 ,add flavoring1 milk and melted butter4 ,spread on cake when cool4 ,cocoa ,frosting ,no4 #b #a cup confectioner's sugar #d tablespoons strong coffee cup ,lowney's ,cocoa teaspoon salt ,mix cocoa and sugar2 add hot coffee4 ,stir over fire five minutes4 ,add salt and spread on cake4 ,rich ,chocolate ,frosting #b ounces ,lowney's ,premium ,chocolate cup sugar #b teaspoons butter cup milk #a teaspoon sherry wine1 or teaspoon vanilla ,mix chocolate1 add other ingredients1 and cook until1 when dropped in water1 a soft ball is formed4 ,chocolate ,frosting #b ounces ,lowney's ,premium ,chocolate cup cream #a teaspoon melted butter #a egg yolk #b cups confectioner's sugar teaspoon vanilla ,melt chocolate1 add other ingredients1 and spread on cake4 ,one cup chopped walnuts makes a chocolate walnut frosting4 ,,note4--,confectioner's sugar varies in thickening properties4 ,should this frosting be too thick1 dilute with a small quantity of hot water or milk4 ,boiled ,frosting ,no4 #a #a cup sugar cup hot water #a teaspoon lemon juice #a egg white teaspoon cream of tartar #a teaspoon vanilla ,boil sugar and water until it threads2 pour on to the beaten egg white1 pouring in a steady stream and very slowly1 adding1 while beating1 cream of tartar1 lemon juice and vanilla2 stir until thick4 ,spread on cold cake4 ,boiled ,frosting ,no4 #b #a cup sugar cup water #b egg whites #a tablespoon lemon juice #a teaspoon vanilla ,follow rule for cooking ,boiled ,frosting ,no4 #a4 ,confectioner's ,frosting ,no4 #a #a cup confectioner's sugar #a egg white #a teaspoon flavoring extract teaspoon lemon juice ,mix ingredients and beat until thick4 ,confectioner's ,frosting ,no4 #b ,same ingredients as ,confectioner's ,frosting ,no4 #a1 omitting vanilla1 and flavoring with strawberry1 raspberry1 or orange juice4 ,confectioner's ,frosting ,no4 #c #c tablespoons milk1 cream1 or boiling water confectioner's sugar flavoring extract #a teaspoon lemon juice ,add sufficient sugar to liquid to make of consistency to spread2 add flavoring and use4 ,caramel ,frosting ,no4 #a #a cup brown sugar cup cream few grains salt #c tablespoons caramelized sugar ,boil sugar and cream till it begins to thread2 add caramelized sugar and spread4 ,caramel ,frosting ,no4 #b #b cups brown sugar #a cup thin cream #a tablespoon butter few drops vanilla ,mix ingredients except vanilla1 and boil without stirring until a soft ball can be formed2 add vanilla4 ,beat until creamy4 ,spread4 ,chocolate ,frostings ,see p4 #bhb4 ,coffee ,frosting ,confectioner's ,frosting ,no4 #a #b tablespoons black coffee ,follow directions for ,confectioner's ,frosting ,no4 #a4 ,fudge ,frosting #b tablespoons butter #a cup sugar #b squares ,lowney's chocolate #a teaspoon vanilla cup milk ,cook sugar1 milk and chocolate six minutes2 add butter2 cook six minutes2 add vanilla1 and beat until of consistency to spread4 ,fudge ,nut ,frosting ,add one cup shredded nuts to ,fudge ,frosting1 just before removing from fire4 ,gelatine ,frosting #a teaspoon granulated gelatine #a tablespoon cold water cup boiling water confectioner's sugar #a teaspoon vanilla ,soak gelatine in cold water2 add boiling water1 stir until dissolved2 add sugar until of consistency to spread4 ,flavor and use4 ,cocoanut ,frosting ,use rule for ,fudge ,frosting2 add one cup shredded cocoanut4 ,maple ,frosting #a cup maple sugar #a cup boiling water #a egg white teaspoon cream of tartar ,boil sugar1 water and cream of tartar until thread is formed4 ,pour on to the beaten white1 and continue beating until of consistency to spread4 ,marshmallow ,frosting #a cup sugar cup hot water pound marshmallows white of one egg #a teaspoon vanilla ,melt marshmallows in double boiler4 ,cook sugar and water until thread is formed4 ,pour on to the beaten white4 ,add melted marshmallows1 flavoring1 and beat until of consistency to spread4 ,marshmallow ,nut ,frosting ,add one cup shredded walnuts or castaas to ,marshmallow ,frosting4 ,tutti-frutti ,frosting ,add one cup mixed candied fruit and nuts to ,marshmallow ,frosting4 ,orange ,frosting confectioner's sugar #d tablespoons orange juice #b egg yolks grated rind one orange #a teaspoon lemon juice ,soak rind in fruit juice one half hour2 strain2 add remaining ingredients until of consistency to spread4 ,nougat ,frosting #a cup chopped almonds #d tablespoons sugar #a cup sugar cup boiling water #b egg whites ,brown almonds in oven4 ,caramelize four tablespoons sugar1 add almonds1 cool1 and pound4 ,boil sugar and water until it threads1 add almond powder1 pour on to the beaten whites1 and beat until thick enough to spread4 ,fig ,frosting ,to ,confectioner's ,frosting ,no4 #a add one cup figs which have been boiled in one half cup water until tender1 and chopped until fine4 ,wine ,frosting ,to ,boiled ,frosting ,no4 #b add one tablespoon ,madeira or sherry wine1 and omit vanilla4 ,fondant #c cups sugar #a cups water teaspoon cream of tartar flavoring ,boil sugar and water until a soft ball can be formed4 ,wash sides of saucepan with moist cheese cloth1 as fast as the sugar crystallizes4 ,pour on to marble4 ,when it begins to harden1 work with a spatula until creamy4 ,chill1 flavor1 melt1 and use for frosting4 ,ornamental ,frosting #d egg whites #b tablespoons lemon juice confectioner's sugar flavoring ,to egg whites add three tablespoons sugar4 ,beat five minutes1 add sugar in small quantities1 beating five minutes between each addition4 ,continue thus until frosting is stiff enough to spread4 ,use pastry bag and tube to decorate cake with this frosting4 ,brown ,sugar ,frosting #a cup brown sugar cup water #b egg whites #a tablespoon lemon juice #a teaspoon vanilla ,make the same as ,boiled ,frosting4 ,marshmallow ,frosting ,no4 #b ,boiled ,frosting pound marshmallows ,heat marshmallows in oven2 when puffed arrange on top of cake and pour ,boiled ,frosting over them4 ,mocha ,frosting cup butter #a cups confectioner's sugar cup flour #a cup granulated sugar teaspoon salt #b eggs #a cups scalded milk cup strong coffee #b squares ,lowney's ,premium ,chocolate 7melted7 #a teaspoon vanilla ,cream butter2 add confectioner's sugar4 ,beat eggs2 add granulated sugar1 flour1 salt1 milk1 coffee and chocolate4 ,cook in double boiler ten minutes2 cool1 flavor1 and add to creamed butter4 ,use for filling and frosting for mocha cakes4 ,,fillings ,rich ,chocolate ,filling #e egg yolks cup sugar #b tablespoons cornstarch #b cups milk #c ounces ,lowney's ,premium ,chocolate #b tablespoons boiling water teaspoon salt #a teaspoon vanilla ,melt chocolate2 add hot water4 ,mix sugar and cornstarch1 add yolks of eggs and milk1 and cook in double boiler until mixture thickens1 stirring constantly4 ,add flavoring1 salt1 and chocolate mixture4 ,simple ,chocolate ,filling #d ounces ,lowney's ,premium ,chocolate #c tablespoons milk cup sugar #b teaspoons butter #a egg teaspoon salt #a teaspoon vanilla1 or #a tablespoon wine ,melt chocolate1 add remaining ingredients except flavoring1 and cook in double boiler until it thickens1 stirring constantly4 ,cool and add flavoring4 ,one cup chopped nuts or one cup shredded cocoanut or one cup mixed fruit may be added to this filling4 ,cocoa ,nougat ,filling #a cup sugar cup water teaspoon cream of tartar #a teaspoon flavoring teaspoon salt #a egg white #a cup nut meats1 cut very fine cup ,lowney's ,cocoa #c tablespoons powdered sugar #a egg yolk cup heavy cream ,mix nut meats1 egg yolk and powdered sugar2 add cream beaten until stiff4 ,boil sugar and hot water until a thread is formed4 ,pour sugar mixture on to slightly beaten white of egg2 add cream of tartar and flavoring1 and beat until thick enough to spread4 ,add nut mixture1 beat well1 and spread over cakes4 ,,note4--,if this mixture becomes too thick1 it may be thinned by adding a small quantity of hot water4 ,caramel ,filling #a cup cream cup sugar #b tablespoons butter #f tablespoons caramelized sugar #a teaspoon vanilla ,cook butter1 sugar and cream together until it threads4 ,add caramelized sugar and flavoring4 ,cool and fill4 ,cocoanut ,filling #a cup milk #a tablespoon butter #b egg yolks #a cup powdered sugar #b tablespoons cornstarch #a cup grated cocoanut juice and rind #a lemon ,mix cornstarch1 sugar and egg yolks2 add milk1 butter1 and cook twenty minutes1 stirring occasionally2 add lemon rind1 juice and cocoanut4 ,coffee ,filling ,use rule for ,cocoanut ,filling1 substituting one half cup black coffee for cocoanut1 omitting lemon1 and cooking after addition of coffee until mixture thickens4 ,cream ,filling #a cup sugar cup cornstarch #a tablespoon butter #b eggs #a cups milk teaspoon salt #a teaspoon flavoring ,mix cornstarch1 sugar and eggs2 add milk and butter2 cook in double boiler twenty minutes1 stirring constantly4 ,cool1 add salt1 flavoring1 and spread between cakes4 ,curaoa ,filling ,use rule for ,cream ,filling1 adding one tablespoon orange curaoa4 ,date ,filling #b cups dates cup beaten cream #b tablespoons lemon juice cup powdered sugar ,remove stones and cut dates in small pieces2 add remaining ingredients and spread between cakes4 ,fig ,filling #b cups figs1 chopped cup sugar cup boiling water #b tablespoons lemon juice #a tablespoon butter few grains salt ,cook ingredients in double boiler until of consistency to spread4 ,date and ,almond ,filling #a cup sugar cup thin cream #b egg whites #a cup chopped dates cup chopped almonds ,boil sugar and cream until it threads4 ,pour on to the whites of eggs2 add chopped dates and almonds4 ,cool and use for filling4 ,maple ,filling #a cup maple sirup #a egg white cup beaten cream few grains salt ,boil sirup until it threads2 pour on to the beaten white2 add cream1 salt1 and beat until thick enough to spread4 ,marshmallow ,filling pound marshmallows #a egg white ,melt marshmallows in top of double boiler2 when liquefied1 pour on to the beaten white1 beat until thick4 ,lemon ,filling #b egg whites #a cup powdered sugar #b teaspoons gelatine #b tablespoons boiling water #a teaspoon cold water #b tablespoons lemon juice grated rind #a lemon ,cover gelatine with cold water2 dissolve in boiling water2 add to beaten whites with sugar1 rind and juice4 ,nougat ,filling ,boiled frosting #a egg #a cup chopped nut meats cup powdered sugar cup cream ,beat egg2 add powdered sugar1 beaten cream and nut meats2 add mixture to ,boiled ,frosting4 ,beat until thick enough to spread4 ,nut and ,raisin ,filling #a cup raisins #a cup chopped nuts #a egg white #b tablespoons lemon juice teaspoon salt cup powdered sugar ,seed raisins and chop until fine2 add chopped nuts4 ,beat egg until stiff2 add sugar1 nuts1 raisins and lemon juice4 ,orange ,filling ,cream ,filling juice and rind #a orange #a tablespoon lemon juice #a teaspoon butter cup orange pulp ,mix fruit juice and grated rind1 butter1 ,cream ,filling and orange pulp4 ,spread on cake4 ,fudge ,filling #b cups sugar #b cups rich milk #d squares chocolate #d tablespoons butter #a teaspoon vanilla ,mix all ingredients and let stand on back of range until mixture liquefies4 ,boil until a soft ball is formed4 ,beat until creamy4 ,spread between cakes4 ,nut ,fudge ,filling ,add one cup chopped nuts to ,fudge ,filling4 ,tutti-frutti ,fudge ,filling ,add one and one half cups chopped nuts and candied fruits to ,fudge ,filling4 ,marshmallow ,fudge ,filling ,melt one half pound marshmallows in double boiler and add to ,fudge ,filling4 ,peach ,filling #a cup beaten cream #a cup powdered sugar #a cup peach pulp #b tablespoons lemon juice few grains salt ,mix ingredients1 spread between cake4 ,pineapple ,filling #a cup grated pineapple #a tablespoon orange rind #b tablespoons lemon juice sugar ,mix pineapple1 fruit juice and rind1 and enough confectioner's sugar to make of consistency to spread4 ,,chapter ,,xv ,,frozen ,,dishes ,,frozen ,,desserts ,directions for ,freezing ,,select a reliable freezer and one which runs easily4 ,keep the gearing well oiled4 ,adjust the freezing can in the freezer1 making sure that all parts fit and that the crank turns readily4 ,place ice in bag made of ticking or strong sacking1 and with a wooden mallet1 pound until very fine4 ,surround the freezing can with ice and rock salt1 using three measures of ice and one of salt1 for ice cream and sherbets2 two measures of ice and one of salt for sorbets1 frapps1 etc42 equal measures of ice and of salt for molding and for freezing mousses1 bombes1 and parfaits4 ,for freezing ice cream1 when the freezing can is cold1 pour in mixture to be frozen1 let stand five minutes1 then turn the crank slowly for eight or ten minutes1 then more rapidly until mixture is frozen4 ,remove dasher1 scrape cream from sides of freezing can to the middle and press down so as to have the cream one solid mass2 let stand to season1 or if to be molded1 pack in the mold4 ,a one-pound baking powder can makes an excellent mold if one has no brick mold4 ,directions for ,molding ,have the mold chilled2 press the frozen mixture well into the sides and bottom of mold1 packing solidly until overflowing2 put on cover1 making sure that it fits securely2 if in doubt1 brush with lard or butter4 ,tie on cover and immerse in ice and salt1 using equal parts of each2 let stand one to three hours1 depending upon degree of hardness desired4 ,mousses and parfaits are put directly into the mold1 filled to overflowing1 covered according to directions1 and allowed to stand from four to six hours in ice and salt4 ,frozen desserts are divided into3-- ,philadelphia ice cream1 which is cream sweetened1 flavored1 and stirred in freezer while freezing2 plain ice cream1 a custard of different degrees of richness1 with or without cream1 and stirred while freezing4 ,mousses1 parfaits and biscuits are made with and without eggs1 with beaten or whipped cream1 and frozen without stirring4 ,water ices are divided into sherbets1 frapps1 and punch1 all stirred while freezing4 ,bombes are combinations of ice cream and sherbet1 or sherbet and charlotte russe mixture4 ,chocolate ,fig ,ice ,cream #d ounces ,lowney's ,premium ,chocolate #d cups cream cup sugar #a tablespoon vanilla teaspoon salt #a cups finely chopped figs ,melt chocolate1 add sugar and one half cup cream1 cook until smooth1 add remaining ingredients1 and freeze1 stirring occasionally while freezing to keep figs from settling to the bottom4 ,,note4--,if figs are soaked in wine1 the flavor of the cream is much better1 and there is less liability of the figs being lumpy4 ,chocolate ,philadelphia ,ice ,cream #b ounces ,lowney's ,premium ,chocolate1 or cup ,lowney's ,cocoa cup hot water #a cup sugar #d cups light cream teaspoon salt #a teaspoon vanilla ,melt chocolate1 add remaining ingredients1 and freeze4 ,chocolate ,junket ,ice ,cream #d squares ,lowney's ,premium ,chocolate #b cups cream #c cups milk #a junket tablet #a tablespoon cold water #a tablespoon vanilla #a cups sugar ,scald milk2 add melted chocolate and sugar2 cook three minutes2 cool4 ,when lukewarm1 add junket tablet which has been dissolved in cold water4 ,add cream and freeze4 ,two squares of chocolate give a very delicately flavored cream4 ,cocoa ,frapp #d cups milk #c squares ,lowney's ,premium ,chocolate1 or cup ,lowney's ,cocoa cup sugar tablespoon arrowroot #a teaspoon vanilla #a tablespoon sherry wine teaspoon salt #a inch stick cinnamon ,mix chocolate1 cinnamon1 sugar1 salt1 arrowroot2 add milk2 cook ten minutes2 add vanilla1 sherry1 and freeze4 ,serve in frapp glasses1 and garnish with cream flavored and beaten1 and candied cherries4 ,three cups of milk and one cup strong coffee may be used instead of all milk4 ,see colored illustration1 ,plate ,,xii1 opposite p4 #bfc4 ,chocolate ,ice ,cream ,no4 #a #d cups cream #f egg yolks #a cups sugar #d ounces ,lowney's ,premium ,chocolate teaspoon salt #a teaspoon vanilla ,scald one cup of cream2 add to melted chocolate and cook three minutes1 or until mixture is smooth and glossy2 add sugar1 salt1 vanilla1 and the remaining three cups of cream which has been beaten stiff4 ,when well blended1 add beaten yolks of eggs4 ,freeze4 ,chocolate ,ice ,cream ,no4 #b #b ounces ,lowney's ,premium ,chocolate #b tablespoons sugar #b tablespoons hot water #a pint cream #b eggs cup flour #b cups milk #a cup sugar teaspoon salt ,beat eggs2 add flour1 one cup sugar1 and milk2 cook in double boiler twenty minutes4 ,melt chocolate2 add sugar1 boiling water2 cook until glossy1 then add to egg mixture2 cool2 add cream1 salt1 and freeze4 ,french ,ice ,cream #b cups milk #b cups cream #a cup sugar #d to #f egg yolks #a tablespoon vanilla teaspoon salt ,make a soft custard of milk1 sugar and yolks of eggs4 ,when cool1 add cream whipped1 salt and flavoring4 ,freeze4 ,philadelphia ,ice ,cream #d cups light cream1 or #c cups heavy cream and one cup milk #a cup sugar #a tablespoon flavoring teaspoon salt ,mix the ingredients and freeze without cooking4 ,brown ,bread ,ice ,cream ,add to ,french ,ice ,cream one cup brown bread crumbs dried4 ,freeze4 ,banana ,ice ,cream ,add the pulp of four bananas and two tablespoons lemon juice to ,philadelphia ,ice ,cream4 ,freeze4 ,cocoa ,nut ,ice ,cream #b eggs #a cups sugar cup flour #b cups milk cup ,lowney's ,cocoa teaspoon salt #a cup walnuts #b cups cream ,mix cocoa1 flour1 sugar and salt2 add eggs slightly beaten4 ,when well blended1 add scalded milk4 ,cook in double boiler1 stirring constantly1 twenty minutes4 ,add nuts finely chopped1 flavoring and cream4 ,freeze4 ,burnt ,almond ,ice ,cream ,blanch and chop one cup almonds4 ,caramelize four tablespoons sugar2 add chopped almonds4 ,when cold1 pound to a powder4 ,add to ,french ,ice ,cream with one teaspoon almond extract4 ,freeze4 ,caramel ,ice ,cream ,add to ,french ,ice ,cream1 one cup of caramelized sugar4 ,cool and freeze4 ,coffee ,ice ,cream ,add one cup black coffee to ,french or ,philadelphia ,ice ,cream4 ,freeze4 ,ginger ,ice ,cream ,add one cup preserved ginger chopped fine1 two tablespoons lemon juice1 and three tablespoons ginger sirup to ,philadelphia or ,french ,ice ,cream4 ,freeze4 ,macaroon ,ice ,cream ,add one cup dried and pounded macaroons to ,french or ,philadelphia ,ice ,cream2 flavor with one half teaspoon almond extract1 one tablespoon sherry1 and one half teaspoon vanilla4 ,freeze4 ,cocoa ,ice ,cream #b cups milk #a cup sugar #a tablespoon cornstarch or arrowroot #d egg yolks #b cups cream1 or #b cups milk and #b tablespoons butter to cup ,lowney's ,cocoa #a teaspoon vanilla teaspoon salt ,mix cocoa1 sugar and cornstarch or arrowroot2 add scalded milk1 and cook twenty minutes in double boiler4 ,beat eggs2 add cream1 or milk and butter2 pour on to this mixture1 cornstarch mixture4 ,add vanilla and freeze4 ,one cup raspberry juice added just before freezing gives a pleasant variety4 ,see colored illustration1 ,plate ,,xvii1 opposite4 ,illustration3 ,,cocoa ,,ice ,,cream ,plate ,,xvii4 ,for ,receipt see page #bih ,illustration3 ,,chocolate ,,mousse ,plate ,,xviii4 ,for ,receipt see page #bih ,chocolate ,mousse ,no4 #a #c ounces ,lowney's ,premium ,chocolate #a cups sugar #a cup thin cream cup cold water #a teaspoon vanilla teaspoon salt whip from #c cups cream #a tablespoon granulated gelatine ,melt chocolate2 add sugar and one cup cream2 boil one minute4 ,mix gelatine with cold water1 add to boiling mixture2 when cool1 add flavoring1 salt and whip from cream4 ,pour into mold1 pack in equal parts of ice and salt1 let stand four hours4 ,see colored illustration1 ,plate ,,xviii1 opposite4 ,frozen ,chocolate #d squares ,lowney's ,premium ,chocolate cup sugar #a cup boiling water #c cups scalded milk teaspoon vanilla teaspoon salt ,melt chocolate2 add sugar1 salt and boiling water2 cook five minutes2 add scalded milk and flavoring2 when cool1 freeze4 ,serve with cream sweetened and flavored1 either plain or whipped4 ,illustration3 ,,frozen ,,chocolate ,,souffl ,plate ,,xix4 ,for ,receipt see page #bii ,illustration3 ,,vanilla ,,ice ,,cream ,,with ,,chocolate ,,sauce ,plate ,,xx4 ,for ,receipt see pages #bdg and #bii ,frozen ,chocolate ,souffl #b egg yolks rind and juice of #a lemon #d tablespoons sherry wine cup sugar teaspoon salt #b egg whites #b ounces ,lowney's ,premium ,chocolate1 melted cup cream ,cook first five ingredients until mixture thickens2 add beaten whites1 chocolate1 and cream beaten until thick4 ,pour into serving dish1 and pack in equal parts of ice and salt4 ,let stand three hours4 ,a very good way is to put serving dish in lard pail1 then surround pail with equal parts of ice and salt4 ,see colored illustration1 ,plate ,,xix1 opposite4 ,plain ,ice ,cream #d cups milk #a cup sugar #c eggs #a tablespoon vanilla teaspoon salt ,prepare as for ,soft ,custard4 ,this is the simplest and cheapest ice cream made4 ,one pint of cream added is an improvement4 ,freeze according to directions for freezing4 ,see colored illustration1 ,plate ,,xx1 opposite4 ,cocoa ,macaroon ,ice ,cream ,make a cream the same as for ,cocoa ,nut ,cream1 except omit the nuts4 ,brown in the oven two dozen macaroons4 ,crumb in meat chopper2 add macaroon crumbs and cup sherry to cream mixture4 ,freeze4 ,cocoa ,cocoanut ,cream ,make a cream the same as for ,cocoa ,nut ,cream1 except omit the nuts1 and add one cup of shredded cocoanut and the rind and juice of one lemon4 ,freeze4 ,maple ,ice ,cream ,add one cup maple sirup to ,french or ,philadelphia ,ice ,cream4 ,freeze and serve with ,maple ,sauce4 ,nougat ,ice ,cream ,add one half cup each of chopped walnuts1 almonds1 and filberts1 to ,french or ,philadelphia ,ice ,cream4 ,flavor with one teaspoon vanilla and one teaspoon almond4 ,freeze4 ,orange ,ice ,cream ,add one cup orange juice and one half cup orange pulp to ,philadelphia ,ice ,cream4 ,flavor with one teaspoon vanilla and one tablespoon lemon juice4 ,freeze4 ,peach ,ice ,cream ,add two cups stewed and strained peaches to ,philadelphia ,ice ,cream4 ,flavor with one teaspoon lemon juice4 ,freeze4 ,pineapple ,ice ,cream ,add two cups pineapple juice and pulp to ,french or ,philadelphia ,ice ,cream4 ,freeze4 ,pistachio ,ice ,cream ,mix one half cup ,pistachio nuts chopped fine1 and one cup almonds chopped fine with ,philadelphia ,ice ,cream4 ,color a delicate green and flavor with one teaspoon almond4 ,freeze4 ,plum ,pudding ,ice ,cream ,to ,philadelphia ,ice ,cream add one cup dried and pounded ,plum ,pudding4 ,flavor with one tablespoon brandy4 ,freeze4 ,strawberry ,ice ,cream ,add two cups strawberry juice and pulp to ,philadelphia ,ice ,cream4 ,freeze1 and serve with ,strawberry ,sauce4 ,wine ,ice ,cream ,add two tablespoons sherry or ,madeira to ,philadelphia ,ice ,cream4 ,freeze4 ,coffee ,mousse #a pint cream cup powdered sugar #a cup black coffee teaspoon salt ,whip the cream1 add sugar and coffee1 turn mixture into a mold1 pack in ice and salt1 and let stand five hours4 ,chocolate ,mousse ,no4 #b ,substitute four ounces melted chocolate for coffee in ,coffee ,mousse1 pour into mold1 pack in ice and salt1 and let stand four hours4 ,strawberry ,mousse ,substitute two cups mashed berries for coffee1 and proceed as for ,coffee ,mousse4 ,fruit ,mousses ,mix two cups of any fruit pulp1 with powdered sugar to sweeten1 with the whip from one pint cream4 ,a small amount of lemon juice brings out the flavor of other fruits4 ,mold4 ,pack and let stand in ice and salt four hours4 ,silver ,parfait #a cup sugar #a cup water #c egg whites #a pint cream flavoring ,boil sugar and water until it threads4 ,pour on to the beaten whites of eggs1 add the whip from cream1 flavoring1 pack in ice and salt1 and let stand four hours4 ,cocoa ,parfait #a cup sugar cup boiling water #d tablespoons ,lowney's ,cocoa #d egg yolks #b teaspoons vanilla #b cups cream teaspoon salt ,boil sugar and water together ten minutes2 pour sirup on to cocoa which has been beaten with the egg yolks2 cook over hot water until of the consistency of soft custard4 ,beat until cold2 add the cream which has been beaten until stiff1 vanilla1 and salt4 ,turn into mold1 cover1 and pack in equal measures of finely crushed ice and rock salt4 ,let stand four hours4 ,remove from mold and garnish with cream1 sweetened and flavored1 and press through the pastry bag4 ,the parfait may be served in champagne glasses and garnished with beaten cream and candied cherries4 ,see colored illustration1 ,plate ,,xi1 p4 #bfc4 ,golden ,parfait #a cup sugar cup water #f egg yolks #a pint cream ,cook sugar and water five minutes4 ,pour slowly on to the beaten egg yolks1 add whip from cream1 turn into mold and pack in ice and salt1 and let stand four hours4 ,caf ,parfait ,add one fourth cup black coffee to ,golden ,parfait and freeze as ,golden ,parfait4 ,maple ,parfait ,substitute maple sirup for boiled sugar and water in ,golden ,parfait4 ,mold1 pack in ice and salt four hours1 and serve with chopped browned almonds4 ,nesselrode ,pudding ,to ,golden ,parfait add one cup boiled chestnuts mashed1 one cup candied fruit soaked in wine1 one cup chopped pineapple4 ,flavor with one teaspoon vanilla1 one tablespoon sherry4 ,freeze1 pack1 mold1 and serve with ,rum ,sauce4 ,biscuit ,tortoni ,mix one cup pounded macaroons1 two tablespoons sherry1 two tablespoons caramelized sugar pounded1 with ,golden ,parfait4 ,pack in paper boxes1 pack boxes in pail1 and pack pail in equal parts ice and salt1 for four hours4 ,serve in boxes1 sprinkle with brown chopped almonds4 ,biscuit ,glac ,add two tablespoons maraschino1 two tablespoons sherry1 to ,golden ,parfait4 ,fill paper boxes1 pack boxes in pail1 pack pail in ice and salt1 and let stand in ice and salt four hours4 ,souffl ,glac #a cup cream #a tablespoon grated lemon rind #d eggs #a cup sugar cup wine #a tablespoon lemon juice teaspoon salt ,mix yolks of eggs1 lemon juice1 rind1 sugar and salt4 ,cook until thick4 ,cool2 add beaten whites and cream beaten until stiff4 ,add wine1 fill paper cases1 pack cases in pail1 and pack pail in ice and salt four hours4 ,plain ,water ,ice #b cups water #a cup sugar #d egg whites flavoring ,boil sugar and water2 beat until cold4 ,add egg whites beaten until stiff and flavoring4 ,freeze4 ,lemon ,water ,ice ,add the grated rind of one lemon and the juice of three lemons to ,water ,ice4 ,freeze4 ,orange ,water ,ice ,add rind of one orange1 one half cup orange juice1 two tablespoons lemon juice1 to ,plain ,water ,ice4 ,pineapple ,water ,ice ,add two cups pineapple chopped and pressed through a sieve1 with two tablespoons lemon juice1 to ,plain ,water ,ice4 ,lemon ,sherbet ,the same as ,water ,ice1 omitting the whites of eggs4 ,all fruit sherbets made in the same way4 ,strawberry ,bombe ,glac ,line a mold with ,strawberry ,ice ,cream1 fill with ,pineapple ,water ,ice4 ,pack in ice and salt four hours4 ,serve with ,strawberry ,sauce4 ,raspberry ,bombe ,glac ,line a mold with ,raspberry ,water ,ice4 ,fill with ,vanilla ,ice ,cream1 or whipped cream sweetened and flavored4 ,pack in ice and salt four hours4 ,sultana ,roll ,line sultana roll molds1 or one-pound baking powder boxes1 with ,pistachio ,ice ,cream4 ,sprinkle with candied fruit which has been soaked in brandy over night1 and fill with ,vanilla ,ice ,cream or with ,silver ,parfait1 or beaten cream sweetened and flavored4 ,pack in ice and salt four hours4 ,serve with ,claret ,sauce4 ,lalla ,rookh ,use rule for ,philadelphia ,ice ,cream4 ,when frozen add one cup ,jamaica rum4 ,serve in glasses4 ,caf ,frapp #c cups coffee #a cup sugar #a cup cream teaspoon salt ,freeze to consistency of mush4 ,serve in frapp glasses with whipped cream on top4 ,orange ,frapp #a cup sugar #b cups water #a cup orange juice pulp of four oranges #d tablespoons lemon juice ,boil sugar and water five minutes1 add other ingredients1 and freeze to a mush4 ,serve with orange sirup and sprinkle with candied orange peel1 finely chopped4 ,grape ,frapp ,substitute one cup grape juice for orange juice1 and freeze to a mush4 ,,chapter ,,xvi ,,beverages ,french ,chocolate #b squares ,lowney's ,premium ,chocolate cup boiling water teaspoon salt #c cups milk scalded cup ground coffee #b tablespoons sugar #b tablespoons brandy ,melt two squares ,lowney's ,premium ,chocolate1 add sugar and boiling water1 boil two minutes4 ,scald the milk with coffee1 strain1 and add to chocolate with salt and brandy4 ,beat with ,dover egg beater and serve with beaten cream4 ,plain ,chocolate #b squares ,lowney's ,premium ,chocolate #d tablespoons sugar #c cups scalded milk #a cup boiling water salt ,melt two squares ,lowney's ,premium ,chocolate1 add sugar1 salt and boiling water2 boil two minutes1 add scalded milk and beat with ,dover egg beater to prevent scum from forming4 ,serve very hot4 ,emergency ,chocolate #b teaspoons ,lowney's ,always ,ready ,chocolate ,powder cup boiling water #a cup scalded milk salt ,mix two teaspoons ,lowney's ,always ,ready ,chocolate ,powder with boiling water2 boil three minutes1 stirring all the time2 add scalded milk and cook in double boiler ten minutes2 add a few grains of salt and more sugar if needed2 beat and serve4 ,this may be made without cooking so long4 ,condensed ,milk ,chocolate #c squares ,lowney's ,premium ,chocolate #d tablespoons sugar #c cups boiling water can condensed milk teaspoon salt ,melt chocolate2 add sugar1 salt1 and boiling water in which has been mixed the condensed milk4 ,boil five minutes4 ,if condensed milk has been sweetened1 omit sugar4 ,cocoa for ,fifty ,people #a cups ,lowney's ,cocoa #a quart cold water #b quarts boiling water #f quarts scalded milk cup sugar #b teaspoons salt ,mix cocoa1 sugar and salt4 ,add cold water1 then boiling water1 boil five minutes1 add to scalded milk4 ,beat well with ,dover egg beater and serve4 ,chocolate for ,fifty ,people #a pound ,lowney's ,chocolate #b quarts boiling water pound sugar #f quarts scalded milk tablespoon salt #a tablespoon vanilla ,melt chocolate over hot water1 add sugar and water1 boil ten minutes4 ,add salt and scalded milk1 beat well4 ,add vanilla and serve with whipped cream4 ,brandy ,cocoa #d tablespoons ,lowney's ,breakfast ,cocoa #d tablespoons sugar #a tablespoon brandy cup boiling water #d cups scalded milk teaspoon salt ,mix four tablespoons ,lowney's ,breakfast ,cocoa1 four tablespoons sugar1 and one fourth cup boiling water2 when smooth1 add four cups scalded milk and cook in double boiler twenty minutes2 add one tablespoon brandy and salt2 beat and serve2 garnish with beaten cream4 ,breakfast ,cocoa #b tablespoons ,lowney's ,breakfast ,cocoa #b cups milk #b tablespoons sugar #b cups boiling water teaspoon salt ,mix two tablespoons ,lowney's ,breakfast ,cocoa1 two tablespoons sugar1 one eighth teaspoon salt2 add two cups boiling water gradually2 when smooth1 boil five minutes2 add two cups scalded milk1 beat with a ,dover egg beater until frothy4 ,breakfast ,cocoa with ,condensed ,milk #d tablespoons ,lowney's ,breakfast ,cocoa #b cups boiling water cup condensed milk few grains salt ,mix four tablespoons ,lowney's ,breakfast ,cocoa with one cup boiling water2 boil two minutes2 add one and one half cups boiling water which has been mixed with one half cup condensed milk and a few grains salt2 bring to the boiling point and serve with or without whipped cream4 ,if condensed milk has not been sweetened1 add two tablespoons of sugar to the cocoa4 ,tea freshly boiled water #a teaspoon tea for each cup ,scald an agate-ware teapot2 put in as many teaspoons tea as cups required4 ,cover with as many cups of boiling water as there are teaspoons of tea4 ,serve immediately4 ,russian ,tea ,prepare tea1 serving a thin slice of lemon and sugar with each cup4 ,tea ,punch ,prepare tea as for ,russian ,tea and serve with a thin slice of lemon and lump sugar soaked in brandy4 ,iced ,tea ,make tea4 ,serve in glasses with crushed ice1 with one tablespoon lemon juice in each glass4 ,boiled ,coffee ,no4 #a #a cup freshly ground coffee #a whole egg or one egg white #a cup cold water #f cups boiling water ,mix coffee1 egg and one half cup cold water1 add boiling water1 boil hard five minutes4 ,set on back part of range1 add other half cup of cold water1 let stand five minutes1 and serve with hot milk1 cream and sugar4 ,coffee ,no4 #b ,use rule for ,boiled ,coffee1 using six cups cold water instead of boiling water4 ,coffee ,no4 #c #a cup coffee #f cups cold water ,put coffee in cheese cloth bag4 ,tie1 allowing room for coffee to swell4 ,place in scalded coffee pot1 cover with cold water1 and boil ten minutes4 ,remove bag1 let stand two minutes on back of range1 and serve with hot milk1 sugar and cream4 ,french ,coffee #a cup very finely ground or powdered coffee #f cups boiling water ,place coffee in strainer1 add boiling water gradually1 and refilter1 if liked very strong4 ,iced ,coffee ,add hot milk to black coffee1 flavor with vanilla1 and sweeten to taste4 ,chill2 serve in glasses with a tablespoon of chopped ice in each glass4 ,black ,coffee ,allow two tablespoons of coffee for each cup of boiling water4 ,always make in ,french coffee pot4 ,after ,dinner ,coffee #a cup coffee ounce chicory #a egg slightly beaten #d cups boiling water cup cold water ,mix coffee1 chicory1 egg and cold water1 add boiling water and boil five minutes2 let stand five minutes on back of range where it will keep hot4 ,serve without sugar or cream4 ,these same ingredients may be used in the ,french coffee pot1 and the liquid may be poured through the coffee until the required strength is obtained4 ,,fruit ,,beverages ,claret ,cup #a pint claret #a cup curaoa #a cup soda water #a cup sherry #a slice cucumber juice of one orange sugar to taste ,champagne ,cup #b cups champagne #b cups soda water #a bunch mint #a cup sherry juice and rind one orange #b cups ,apollinaris ice #a tablespoon powdered sugar #a slice cucumber juice of one half lemon ,cider ,cup #b cups cider #a cup sherry cup brandy large piece ice rind of one lemon #a slice cucumber few gratings nutmeg sugar ,lemonade ,boil two cups of sugar and four cups water until a rich sirup is formed4 ,add one cup lemon juice4 ,dilute with ice water4 ,orangeade #b cups sugar #b cups water cup lemon juice cup orange juice #b oranges sliced ,make the same as ,lemonade4 ,fruit ,punch ,sufficient to serve twenty-five persons4 #d cups sugar #h cups water #b quarts ,apollinaris #a pineapple shredded #a cup fruit juice #a box strawberries hulled and cut in pieces #d bananas cut in slices juice of #f oranges juice of #c lemons ,boil sugar and water five minutes2 add fruit1 ice1 ,apollinaris1 and water to make the punch right strength4 ,one cup maraschino cherries may be added4 ,currant ,punch #d cups currant juice #d cups sugar #ab cups water #f lemons #f oranges #b cups tea ,boil sugar and water five minutes2 add tea1 juice1 lemons and oranges sliced1 and a large piece of ice4 ,milk ,punch #a cup milk #a teaspoon sugar #d teaspoons of sherry1 brandy or ,madeira few gratings nutmeg ,put two lumps of ice in glass2 add sugar1 milk and wine2 shake1 strain1 and add nutmeg4 ,mint ,julep ,no4 #a #a bunch mint #b cups ice water juice lemons #b cups sugar #d cups water ,chop mint2 add ice water2 let stand over night4 ,boil sugar and water2 chill2 add lemon juice and mint water4 ,serve with crushed ice2 garnish with mint leaves4 ,mint ,julep ,no4 #b ,put three sprigs mint with one half teaspoon orange bitters in a glass2 add one sherry glass ,vermouth and one half cup whisky2 shake well2 add one half cup crushed ice1 stir to crush the mint4 ,add two slices orange1 two or three strawberries1 and a few sprigs of mint4 ,add more ice and serve when the outside of the glass is frosted4 ,mulled ,wine #b cups water #af cloves #c eggs #b tablespoons sugar #b cups wine #a tablespoon lemon juice ,boil cloves and water ten minutes4 ,beat yolks and sugar together2 add water1 wine1 lemon juice1 and stiffly beaten whites4 ,serve hot4 ,,chapter ,,xvii ,,fruits ,,and ,,nuts ,,and ,,candy ,fruits and ,nuts ,,fruit is especially wholesome1 although not nutritious4 ,the best time to eat fruit is in the morning4 ,most fruits are improved in flavor by being chilled4 ,a dish of different fruits attractively arranged makes a very acceptable center piece4 ,to prepare ,fruit for the ,table ,apples should be washed and wiped dry4 ,berries should be looked over very carefully1 and1 if dirty1 washed by putting in a colander and allowing cold water to run gently over them1 or place the colander in a bowl of cold water and raise up and down several times1 then drain thoroughly and chill before serving4 ,cherries should be looked over1 and served with their stems on4 ,bananas should be wiped and chilled4 ,currants should be washed and drained1 and served on the stem4 ,figs1 if the dried ones1 should be washed1 drained1 and chilled4 ,grape fruit should be cut in halves1 the pulp loosened from the skin1 and the pith cut out1 then chilled2 it may be served plain1 or sugar and wine may be poured over it just before chilling4 ,serve one half grape fruit to each person4 ,grapes should be washed if dirty1 but the bloom is then lost2 if picked on one's own vines1 it may not be necessary to wash them2 but when bought in the market1 it is better to wash and drain1 and chill them4 ,peaches and plums should be wiped with a soft cloth1 and chilled before serving4 ,quinces are never served raw4 ,strawberries are often served with their hulls on around a mound of sugar2 but if they are to be served with sugar and cream1 of course they must be hulled and chilled4 ,oranges may be chilled and served in the natural state2 or prepared the same as grape fruit1 and one half served to each person2 or peeled and the sections almost1 but not quite1 separated2 or the orange may be cut in the shape of a basket1 the pulp removed1 the membrane cut off1 and the basket refilled with the pulp1 which may be sweetened or not4 ,pineapples may be served in various ways2 perhaps the most popular way is to cut off a slice from the top of the pineapple1 then scoop out the center with a fork1 and return pulp to pineapple1 put on cover1 chill1 and serve4 ,pineapples may be cut in slices1 the outer skin be removed1 and the tough pith taken out1 then serve one or two slices to each person4 ,if the pineapples are not fully ripe1 it is better to remove the skin1 pull the pulp in pieces with a fork1 then cover with sugar1 and chill over night4 ,pears should be carefully wiped and chilled before serving4 ,melons should be thoroughly chilled4 ,cantaloupes should be cut in halves1 have the seeds removed1 and be served one half to a person4 ,watermelons should be cut in halves1 then each half cut in pie-shaped pieces2 serve one piece to a person4 ,nuts are ordinarily served only at dinner4 ,hard-shelled nuts should be cracked1 served in the shell1 or without the shell4 ,almonds are cracked1 and a portion of the shell discarded1 or they may be blanched and salted1 and served with the bonbons4 ,pecans1 filberts1 peanuts and walnuts are treated in the same way as almonds4 ,castaas or ,brazilian nuts are cracked and served in the shell4 ,,candy ,butter ,scotch ,no4 #a #c cups brown sugar cup water #b tablespoons butter teaspoon soda #a teaspoon flavoring few grains salt ,boil all ingredients until a thread is formed when dropped from a spoon4 ,pour into hot buttered pans1 crease1 and let stand until hard4 ,butter ,scotch ,no4 #b #a cup brown sugar #a cup molasses cup butter teaspoon soda #a tablespoon vinegar few grains salt ,cook in the same way as ,butter ,scotch ,no4 #a4 ,butter ,taffy #a cup molasses #a cup sugar cup butter cup milk #a tablespoon vanilla few grains salt ,cook all ingredients until brittle when tried in cold water4 ,pour into hot buttered pans1 crease1 and cool4 ,cream ,candy #b cups sugar #a cup water #a teaspoon cream of tartar #a teaspoon vanilla ,cook sugar1 water and cream of tartar until brittle when tried in cold water2 add vanilla2 pour on to greased platter or marble4 ,pull as soon as it can be handled4 ,cocoanut ,candy #b cups sugar cup cream #b tablespoons butter #a cup cocoanut ,cook sugar and cream twelve minutes2 add butter and cocoanut4 ,pour into greased pans1 crease1 and cool4 ,buttercups #b cups molasses #b tablespoons butter #a cup brown sugar cup boiling water ,cook all ingredients until brittle when tried in cold water4 ,pour on to hot buttered platter2 pull when cool enough to handle2 shape in a sheet two inches wide1 cover with a layer of fondant1 then with a layer of molasses candy1 press together and cut in inch pieces4 ,molasses ,candy #b cups molasses #b cups brown sugar cup vinegar #a cup water #b tablespoons butter salt ,boil ingredients until brittle when tried in cold water4 ,pour into hot buttered pan2 pull when cool enough to handle4 ,maple ,sugar ,candy #a cup maple sugar cup water #a tablespoon butter salt flavoring ,boil until brittle1 pour into greased pan1 crease1 and cool4 ,one cup nut meats may be added just before pouring into pans4 ,peanut ,brittle #b cups sugar #b cups shelled peanuts ,melt sugar2 when a golden brown1 add chopped nuts2 pour into hot buttered pan1 crease1 and cool4 ,,chapter ,,xviii ,,preserving ,,canning ,,and ,,preserving ,,canned fruits are now more popular with most people than preserved fruits4 ,the expense in preparing them is less1 and the natural flavor is retained4 ,to prepare fruit for canning1 look over carefully1 reject imperfect fruit1 and be sure that the fruit is clean4 ,the fruit may be cooked in a saucepan with just enough sugar to make it palatable and water to keep the fruit from burning1 and transferred to sterile jars2 or it may be put into sterile jars in the first place1 and cooked by steam1--the latter method preserves the color and flavor better4 ,to sterilize jars1 put jars into cold water1 bring water to the boiling point1 and boil ten minutes2 fill jars with cooked fruit1 and pour in sirup to overflowing2 adjust rubbers and covers4 ,invert and let stand on folded cloth until cold2 if there are no air bubbles1 place jars in a cool dark closet to keep4 ,if air bubbles are present1 take off cover1 reheat1 and add more hot sirup and proceed as before4 ,canned ,apples #d pounds apples #a pound sugar #b pints water juice and rind of #b lemons ,pare and core the apples2 cover with cold water4 ,boil sugar and water five minutes2 add apples and simmer until tender2 add lemon juice and rind2 place apples in sterilized jars2 fill to overflowing with sirup2 adjust rubbers and covers2 set in a cool place until cool then keep in dark dry closet4 ,canned ,apples and ,pineapple #d pounds apples #d pounds pineapple #b pounds sugar #b pints water rind of #d lemons ,pare1 core1 and cut the apples in rings4 ,cut pineapple in slices1 remove skin and eyes1 and cut pulp into squares1 being careful to reject the core4 ,boil sugar and water five minutes2 add pineapple2 cook until tender2 then cook apples until tender2 add lemon rind2 fill jars which have been sterilized with apple and pineapple1 adjust rings1 fill jars with sirup1 adjust covers1 seal4 ,canned ,blackberries #d quarts blackberries #b pints sugar ,place sugar and berries in preserving kettle1 let stand several hours1 then cook slowly until the boiling point is reached2 boil five minutes2 fill sterilized jars and seal4 ,canned ,blueberries ,blueberries are canned the same as ,blackberries1 allowing one half cup water for every four pounds of blueberries4 ,canned ,cherries #d pounds cherries #a to #b pounds sugar ,stone the cherries or not as preferred4 ,place sugar and cherries in preserving kettle1 let stand two hours4 ,cook until tender1 fill sterilized jars1 and seal4 ,canned ,currants #d pounds currants #d pounds sugar ,wash1 stem1 and cover currants with sugar2 let stand in preserving kettle over night4 ,cook slowly until boiling point is reached1 skim1 fill sterilized jars1 and seal4 ,canned ,gooseberries #d pounds gooseberries #b pounds sugar ,stem and wash gooseberries1 cover with sugar1 and let stand over night2 if green1 add one quarter cup water2 bring quickly to boiling point1 fill jars1 and seal4 ,canned ,huckleberries ,huckleberries are canned in the same way as ,blackberries4 ,canned ,peaches #d pounds peaches #b pounds sugar #a pint water ,pare peaches and cook in sugar and water1 either whole or in halves1 until tender4 ,arrange in jars1 fill with sirup1 and seal4 ,pears1 pineapples1 and plums are canned in the same way as peaches4 ,canned ,quinces #d pounds quinces #b pounds sugar #a pint water ,cook sugar and water until sirupy4 ,pare and quarter quinces2 let stand in cold water4 ,cook in boiling water until tender1 then cook in sugar and water sirup five minutes4 ,arrange quinces in jars1 fill with sirup1 and seal4 ,canned ,quinces and ,apples #d pounds quinces #b pounds apples #b pounds sugar #a quart water ,pare and quarter quinces and apples1 let stand in cold water to prevent discoloration4 ,cook in boiling water until tender1 then simmer in sugar and water sirup ten minutes4 ,arrange fruit in jars1 fill with sirup1 and seal4 ,canned ,raspberries #d pounds raspberries #b pounds sugar ,arrange berries and sugar in alternate layers in glass jars2 set jars on trivet in large boiler two thirds full of water2 cover and cook until the water in boiler boils vigorously4 ,remove jar2 if berries have settled1 refill from another jar1 and seal4 ,canned ,strawberries ,prepare in the same way as ,canned ,raspberries4 ,canned ,beans ,prepare string beans as for boiling4 ,cook in water one half hour4 ,fill sterilized jars with beans1 adjust rubbers1 fill with cold water1 and put on covers4 ,arrange on rack in boiler1 fill boiler two thirds full with water1 cover boiler1 and boil hard two hours4 ,seal and remove jars4 ,canned ,corn ,cut fresh young corn from the cob4 ,pack sterilized jars to overflowing with corn4 ,seal1 set on trivet in boiler1 surround with cold water1 and boil five or six hours1 having boiler covered all of the time4 ,keep in dark1 cool place4 ,canned ,peas ,cook shelled peas in boiling water one half hour4 ,fill sterilized jars with cooked peas1 then pour in cold water until jar will hold no more4 ,set jars on trivet in boiler1 surround jars with cold water1 cover boiler1 and boil four hours4 ,seal1 and keep in cool place4 ,canned ,tomatoes ,remove skins from tomatoes2 boil hard twenty minutes2 fill sterilized jars1 being careful to keep seeds away from rubbers4 ,seal1 and keep in cool place4 ,preserving ,equal weights or amounts of fruit and sugar are used in preserving4 ,select perfect fruit1 weigh or measure absolutely accurately1 and always cook the fruit long enough to kill all life1--small fruits1 one hour1 and large fruits until thoroughly tender4 ,preserved ,apples #d pounds apples #c cups water #d pounds sugar rind and juice of #f lemons ,wash1 pare1 and quarter apples2 keep in water until ready to use4 ,cook sugar and water five minutes2 add apples1 cook until tender2 add lemon juice and rind4 ,fill jars with apples1 then with sirup1 and seal4 ,preserved ,crab ,apples #d pounds crab apples #d cups water #d pounds sugar juice of #d lemons ,wash crab apples1 and cook in sugar and water sirup until tender2 add lemon juice1 fill jars with fruit1 then with sirup1 and seal4 ,the fruit is much more attractive if the skin is left on1 but may be removed if preferred4 ,preserved ,blackberries #d pounds blackberries #d pounds sugar ,look over berries and wash4 ,cover with sugar and let stand two hours4 ,simmer until the boiling point is reached1 boil one minute2 cool1 bring to the boiling point again1 boil one minute2 fill jars first with fruit1 then with juice1 and seal4 ,preserved strawberries1 raspberries1 thimbleberries1 and gooseberries are prepared in the same way4 ,preserved ,cherries #d pounds cherries #d pounds sugar ,wash cherries2 remove stems and stones4 ,cover cherries with sugar1 let stand two hours2 then set on stove1 and bring slowly to the boiling point2 cook until cherries are tender4 ,fill jars first with cherries1 then with sirup2 seal4 ,preserved currants and huckleberries are prepared in the same way4 ,preserved ,citron #d pounds citron #d pounds sugar #d cups water ,wash citron1 cut in halves1 remove seeds2 cut each half into eighths1 cover with salt1 then with water2 let stand over night1 then drain4 ,cover with cold water1 let stand over night4 ,drain1 remove skin1 and cook in sirup of sugar and water until citron is tender4 ,remove each piece carefully to a platter4 ,when cool1 fill jars with citron1 and then with boiling sirup4 ,seal4 ,if the citron lacks flavor1 the juice and rind of four lemons and a small piece of ginger root may be boiled with the sirup4 ,if the citron is placed in the jars while it is hot1 the pieces will not keep their shape4 ,preserved ,peaches #d pounds peaches #d pounds sugar ,pare1 cut in halves1 and take out stones4 ,arrange peaches and sugar in layers in preserving kettle2 let stand over night4 ,in morning simmer until peaches are tender2 fill jars with fruit1 boil sirup five minutes1 fill jars with sirup1 and seal4 ,preserved ,pineapple ,prepare in the same way as ,preserved ,peaches4 ,preserved ,pears #d pounds pears #d pounds sugar #b cups water ,wash1 pare1 and cut pears in halves4 ,put in cold water4 ,make a syrup of sugar and water2 cook only enough pears to fill a jar at a time2 when tender fill jars with fruit1 then with sirup1 and seal4 ,preserved ,apricots ,prepare in the same way as ,preserved ,pears4 ,preserved ,plums #d pounds plums #d pounds sugar damsons or green gages or blue plums ,pick over and prick plums4 ,arrange alternate layers of plums and sugar in bowl1 let stand over night2 in the morning drain off sirup1 boil1 and skim2 add plums and cook until tender4 ,cool plums on platter1 fill jars with plums1 then with boiling sirup1 and seal4 ,preserved ,quinces #d pounds quinces #d pounds sugar boiling water ,wash1 wipe1 pare1 core1 and cut quinces in quarters4 ,put in preserving kettle1 cover with boiling water4 ,simmer until tender4 ,cool on platters4 ,mix sugar with one pint of water in which quinces have been cooked2 boil ten minutes4 ,add quinces a few at a time1 cover kettle1 and cook slowly until quinces are of a rich red color4 ,fill jars with quinces1 then with boiling sirup1 and seal4 ,one half quinces and one half apples may be used in this receipt4 ,preserved ,green ,tomatoes #d quarts green tomatoes #d lemons #d pounds sugar #a inch ginger root cup cold water ,wash tomatoes and cut in slices2 add sliced lemons1 sugar1 water and ginger root4 ,simmer two hours1 cool1 then simmer two hours more4 ,pour into jars and seal4 ,preserved ,ripe ,tomatoes ,prepare in same manner as ,preserved ,green ,tomatoes1 except that the tomatoes must have skins removed before slicing them4 ,brandied ,peaches #d pounds peaches #b cups water #d pounds sugar #b cups brandy ,cut peaches in halves1 remove stones1 and cook in sugar and water sirup five minutes2 take out1 remove skins1 and cook again in sirup five minutes4 ,remove kettle from range1 and let peaches stand in sirup over night4 ,in morning reheat1 pack peaches in jars1 and fill jars with an equal quantity of sirup and brandy4 ,seal4 ,brandied ,plums ,prepare in the same manner as ,brandied ,peaches1 but prick plums with knitting needle several times before cooking4 ,peach ,butter #a peck peaches #b quarts cider boiled #b tablespoons lemon juice sugar ,pare and cut peaches in small pieces2 add cider and lemon juice1 boil until thick1 stirring constantly2 add sugar1 if not sufficiently sweet4 ,fill jars and seal4 ,grape ,butter #d pounds grapes #d pounds sugar #c cups vinegar #b teaspoons each of cloves1 nutmeg1 cinnamon1 and allspice ,cook all together until thick2 press through a sieve to remove seeds4 ,fill glasses and seal4 ,tutti-frutti #a pound orange pulp #a pound red currants #a pound red cherries #a pound bananas #a pound pineapple #a pound apples #a pound raspberries #a pound pears #a pound plums #a pound peaches #a pound strawberries #a pint alcohol #aa pounds sugar ,put the orange pulp into an earthen crock2 add one pound sugar1 and two tablespoons alcohol2 add this same amount of sugar and alcohol every time a pound of fruit is added4 ,keep covered with a cloth and tight-fitting cover4 ,apple or ,crab ,apple ,jelly ,wash and wipe fruit4 ,remove stems2 cut in pieces1 put in preserving kettle1 nearly cover with cold water2 cook very slowly until apples are tender4 ,pour into jelly bag and drain thoroughly1 but do not squeeze4 ,measure juice1 allow one pound of sugar to every pint of juice4 ,boil juice twenty minutes2 add sugar which has been heated on a platter in the oven2 stir until sugar is dissolved2 boil five minutes or until it jellies4 ,skim when necessary4 ,have jelly glasses standing in hot water2 pour jelly into them2 let stand until hard and cover first with paper or melted paraffine and the tin cover1 or paste white paper over the glass4 ,keep all jellies in cool1 dry1 dark place4 ,a rose geranium leaf cooked with the apples gives a pleasant flavor4 ,blackberry ,jelly ,mash blackberries and squeeze in jelly bag4 ,measure juice1 allowing one pound of sugar to each pint of juice4 ,follow directions for ,apple ,jelly4 ,damson1 strawberry1 cherry1 and raspberry jellies are made in the same way4 ,cranberry ,jelly #d cups cranberries #c cups sugar cup cold water ,wash cranberries1 mash1 add water1 and boil twenty minutes4 ,press through sieve1 add sugar1 and cook three minutes4 ,pour into glass and cover4 ,cucumber ,jelly #f cucumbers #a quart water #a ounce gelatine #a small onion salt and pepper #a tablespoon vinegar ,pare the cucumbers and cut in small pieces4 ,peel the onion and slice4 ,cover onion and cucumber with cold water and cook until tender4 ,press through a sieve1 add the gelatine and seasonings4 ,chill1 and serve with ,mayonnaise ,dressing4 ,currant ,jelly ,wash and drain currants thoroughly4 ,do not remove stems4 ,mash a few in the bottom of the kettle4 ,cook until the juice seems to be extracted from the currants1 and the currants look white4 ,press through a coarse colander1 then drip through a jelly bag1 but do not squeeze4 ,allow one pound of sugar for each pint of juice4 ,boil juice twenty minutes4 ,add hot sugar and boil hard three minutes2 skim when necessary4 ,strain into hot glasses2 let stand till stiff4 ,cover4 ,currant and ,raspberry ,jelly ,use equal parts of currants and raspberries1 and proceed as for ,currant ,jelly4 ,barberry ,jelly ,use two quarts of apples for every four quarts of barberries and just enough water to keep berries from burning4 ,follow directions for ,currant ,jelly4 ,wild ,grape ,jelly #a peck grapes #a quart vinegar #d sour apples #d tablespoons whole cloves cup stick cinnamon brown sugar ,remove stems from grapes1 wash and crush1 put in preserve kettle1 add all ingredients1 except sugar4 ,cook until mixture begins to look white4 ,strain through jelly bag4 ,measure juice1 allow one pint of sugar for every pint of juice4 ,cook juice twenty minutes1 add sugar1 boil three minutes4 ,pour into glasses1 cover when cold4 ,grape ,jelly ,remove stems from grapes4 ,mash2 boil twenty minutes2 strain1 but do not squeeze2 proceed as for ,currant ,jelly4 ,half ripe and half green grapes make the best jelly4 ,mint ,jelly ,follow receipt for ,apple ,jelly4 ,allow four sprigs of mint for every four quarts of fruit4 ,when the juice has cooked twenty minutes1 color with leaf green1 add sugar1 and proceed as with ,apple ,jelly4 ,quince ,jelly ,wipe and cut quinces in thin slices1 and follow directions for ,apple ,jelly4 ,a delicious jelly is made by using one half quinces and one half ,porter apples4 ,apple ,ginger #d pounds sour apples #d lemons #b pounds sugar #a ounce white ginger root ,pare1 core1 and chop apples2 wash1 remove seeds1 and chop lemons2 add sugar and ginger root1 and cook very slowly six hours4 ,pour into glasses and cover4 ,chipped ,pears #d pounds pears pound ,canton ginger #b pounds sugar #d lemons ,pare1 core1 and chip pears2 wash lemons1 remove seeds1 and chop2 add chopped ginger and sugar2 cook very slowly four hours4 ,pour into glasses and cover4 ,currant and ,raspberry ,preserve #d pounds currants #d pounds sugar #d pounds raspberries ,remove stems from currants1 mash1 cook thirty minutes1 and strain in jelly bag4 ,cook sugar and juice ten minutes1 add raspberries1 bring to the boiling point1 fill jars first with berries1 then with juice1 and seal4 ,apple ,marmalade ,apples with considerable flavor are best for marmalade4 ,wash1 core1 and cut apples in slices2 put in kettle1 add enough water to keep apples from burning4 ,cook slowly until mushy1 press through a sieve1 add equal amounts of sugar and apples1 and flavor with orange or lemon juice4 ,cook until water is evaporated2 fill glasses1 and cover4 ,all fruits may be made into marmalades by following the above directions4 ,if the fruit lacks flavor1 lemon juice1 lemon rind1 or ginger root may be cooked with the fruit4 ,orange ,marmalade ,no4 #a #d pounds oranges #d pounds sugar boiling water ,peel oranges1 cut peel in quarters1 cover with boiling water1 and cook until tender4 ,drain1 scrape to remove white1 and cut scraped peel in shreds4 ,slice oranges1 rejecting seeds and stringy portions2 add sugar1 cook slowly forty minutes2 add rind1 cook two hours4 ,pour into jars or glasses4 ,seal1 and keep in cool place4 ,orange ,marmalade ,no4 #b #d pounds oranges #f pounds sugar #f lemons ,slice oranges and lemons in very thin slices1 reject seeds1 cover with sugar1 and cook slowly until of a thick consistency1 about two hours4 ,pour into jars or glasses4 ,seal1 and keep in cool place4 ,orange and ,rhubarb ,marmalade ,no4 #a #e pounds oranges #e pounds rhubarb #e pounds sugar #e lemons #a quart cold water ,wash oranges and lemons and slice in thin slices1 remove seeds4 ,cover with cold water1 and let stand two hours4 ,add rhubarb cut in one half inch pieces2 cook one hour2 add sugar and simmer three hours4 ,fill glasses1 seal1 and keep in cool place4 ,orange and ,rhubarb ,marmalade ,no4 #b #e pounds oranges #e pounds rhubarb #e pounds sugar #e lemons ,remove skin from oranges and cook in boiling water until soft2 drain2 scrape off white part and cut peel in strips4 ,cut oranges and lemons in slices1 remove pith and seeds4 ,cut rhubarb in inch pieces4 ,cook oranges1 lemons1 and rhubarb one hour2 add sugar and peel and simmer two hours4 ,pour into glasses and cover when cold4 ,grape ,fruit ,marmalade ,no4 #a #d pounds grape fruit #d pounds sugar ,wash grape fruit1 slice thinly1 remove seeds and pulpy portion1 add sugar1 and cook slowly two or three hours4 ,pour into glasses and cover4 ,grape ,fruit ,marmalade ,no4 #b #f grape fruits #d lemons #d quarts water #aj pounds sugar ,wash the fruit and cut in thin slices1 removing the seeds and as much of the white skin as possible4 ,cover with water and let stand over night4 ,cook slowly two hours2 add sugar and simmer until thick4 ,fill glasses1 seal1 and keep in cool place4 ,peach ,marmalade #d pounds peaches #d pounds sugar juice #b lemons ,wipe and cut peaches in halves1 remove stones1 cut peaches in pieces2 add sugar and cook slowly two hours2 add lemon juice4 ,pour into glasses and cover4 ,quince1 apricot1 plum1 and prune marmalade may be made like ,peach ,marmalade4 ,blackberry ,jam #d pounds blackberries #b pounds sugar ,wash and pick over blackberries1 heat1 then press through a sieve4 ,to this pure add sugar and boil one half hour4 ,pour into glasses and cover4 ,black1 ,red1 or ,white ,currant ,jam #d pounds currants #d pounds sugar ,stem currants1 crush slightly2 add sugar1 let stand over night2 in the morning cook slowly one half hour1 stirring often4 ,turn into glasses and cover4 ,green or ,ripe ,grape ,jam ,wash and stem grapes4 ,separate skins from pulp4 ,cook skins until tender1 press through a sieve4 ,cook pulps ten minutes1 press through a sieve4 ,combine pures2 add one pound of sugar to every quart of pure2 boil one half hour1 stirring often4 ,pour into glasses and cover4 ,raspberry or ,strawberry ,jam #d pounds raspberries or strawberries #b pounds sugar ,mash berries2 add sugar2 cook thirty minutes1 stirring very often4 ,pour into glasses and cover4 ,green ,tomato ,jam #d pounds green tomatoes #d pounds loaf sugar #a cup water #b ounces preserved ginger ,wash tomatoes and cut in pieces2 add remaining ingredients and cook until clear1 about two hours4 ,strain through coarse strainer to remove seeds4 ,fill sterilized jars and seal4 ,spiced ,currants #d pounds currants #b tablespoons cinnamon #b tablespoons clove #b pounds brown sugar #a teaspoon salt #a cup vinegar ,remove stems and wash currants1 add remaining ingredients1 and boil twenty minutes4 ,keep in stone jar4 ,spiced ,gooseberries #d pints gooseberries #a cup vinegar #b sticks cinnamon #ab cloves #c pounds brown sugar #a teaspoon salt teaspoon cayenne #a tablespoon lemon juice ounce ginger root ,tie spices in bag4 ,cook vinegar and sugar five minutes4 ,add spice and remaining ingredients1 cook slowly one hour4 ,keep in stone jar4 ,spiced ,peaches #d pounds peaches #a cup vinegar #a tablespoon cinnamon #a tablespoon clove #c pounds brown sugar #a teaspoon ginger #a teaspoon salt teaspoon cayenne pepper ,boil sugar and vinegar4 ,scald peaches1 remove skins1 and cook in sirup4 ,tie spices in bag and cook with peaches4 ,when peaches are tender1 pour into stone jars1 reheat sirup every day for a week1 pouring when boiling over peaches4 ,all kinds of small fruits may be spiced in this manner4 ,sweet ,tomato ,pickle #d quarts green tomatoes #d sliced onions cup salt #a tablespoon each of clove1 mustard and cinnamon #d cups water #b pounds brown sugar #b cups vinegar teaspoon cayenne ,slice tomatoes1 add onions and salt1 and let stand twelve hours4 ,drain1 add water and two cups vinegar1 and boil one half hour4 ,drain2 to tomatoes add remaining ingredients1 and cook one half hour4 ,keep in stone jar in cool1 dry place4 ,,pickles ,sweet pickles are prepared from every fruit that can be preserved4 ,spices are generally tied in a muslin bag and kept in the pickle jar1 and the sirup is rich in order to preserve the pickle4 ,sour pickles should always be cooked in granite or agate-ware kettles1 and if desired green1 put on to cook in cold vinegar and brought gradually to the boiling point4 ,alum added to the pickles keeps them crisp4 ,sweet ,pickled ,watermelon #d cups vinegar #h pounds sugar #d tablespoons cinnamon sticks #d tablespoons cloves 7whole7 watermelon ,cut skin from watermelon2 cut rind into small pieces about two inches square2 cover with water and cook until tender4 ,boil sugar and vinegar ten minutes2 add spices tied in a bag1 simmer until sirupy1 about two hours2 add melon and simmer one hour4 ,fill jars and seal4 ,sweet ,pickled ,pears #f pounds pears #c pounds sugar #b cups vinegar #d tablespoons cloves 7whole7 cup mixed spices ,wash pears1 but do not pare4 ,stick the cloves into the pears4 ,make a sirup of sugar and vinegar2 add spices1 when boiling1 add a few pears at a time and cook until tender4 ,fill jars and seal4 ,sweet ,pickled ,cantaloupe ,prepare in the same way as ,sweet ,pickled ,watermelon1 substituting cantaloupe4 ,sweet ,cucumber ,pickle ,soak the cucumbers in a brine for two weeks2 drain1 and slice lengthwise4 ,cook in a sirup made by cooking six pounds sugar and four quarts of vinegar2 boil twenty minutes4 ,keep in tightly covered crock4 ,pickled ,cucumbers ,no4 #a #ajj small cucumbers #b pints salt #a quart small peppers #h quarts water ,boil water and salt together2 pour over cucumbers and peppers4 ,let stand over night2 in the morning drain4 ,make a new brine1 using same proportion2 repeat this process twice1 then drain and wash cucumbers and peppers in cold water4 ,place cucumbers and peppers in crock2 cover with boiling vinegar4 ,twelve whole cloves and twelve peppercorns may be tied in a bag and kept in the pickle jar4 ,pickled ,cabbage #d quarts chopped cabbage #b cups chopped onion #a cup chopped peppers salt ,arrange cabbage1 onion1 and peppers in layers in an earthen crock2 cover each layer with salt4 ,let stand over night2 in the morning drain2 then arrange cabbage1 onion1 and peppers in layers1 with cloves and mustard seeds4 ,cover with cider vinegar2 let stand twenty-four hours4 ,pickled ,cabbage and ,celery #b quarts chopped cabbage #a cup sugar cup celery seed #b quarts chopped celery cup salt cup mustard seed #c quarts vinegar ,cook all ingredients until cabbage is tender4 ,keep in stone crock4 ,pickled ,cucumbers ,no4 #b #ajj cucumbers sliced #cj small onions sliced salt olive oil vinegar mustard seed ,arrange cucumbers and salt in layers and let stand over night4 ,arrange onions and salt in layers and let stand over night4 ,in the morning drain2 put a layer of cucumbers in an earthen crock1 cover with olive oil and mustard1 then a layer of onions1 and so continue until all are used4 ,cover whole with cider vinegar2 let stand covered closely for two months1 when it is ready for use4 ,pickled ,tomatoes #b quarts chopped tomato #b cups chopped horse-radish #b cups chopped celery cup salt #a tablespoon clove #a cup chopped onion cup chopped peppers cup mustard seed cup brown sugar #a tablespoon cinnamon #d cups vinegar ,mix all ingredients2 stir every morning for a week4 ,keep in a cool1 dark place4 ,mustard ,pickle #d cups vinegar pound mustard seed pound horse-radish pound mustard #a cup brown sugar #a cup chopped green pepper #b tablespoons turmeric #a pint button onions #d cups sliced cucumbers #d cups sliced green tomatoes #d cups cauliflower flowerets #b tablespoons celery seed ,boil vinegar1 spices1 and sugar five minutes1 add remaining ingredients1 and simmer until thick4 ,keep in crock in cool place4 ,chow ,chow #a medium-sized cauliflower #ab green peppers #ab cucumbers 7small7 #b cups small onions #b cups salt #d cups vinegar #a teaspoon cayenne #b quarts boiling water #c tablespoons mustard ,peel onions and cook twenty minutes4 ,drain and cool4 ,arrange cauliflower1 broken in small pieces1 cucumbers1 peppers and onions in kettle4 ,cover with brine made of salt and water4 ,let stand two days4 ,drain thoroughly1 then cover with vinegar1 cayenne and mustard4 ,boil slowly one hour4 ,keep in ,mason or ,lightning jars4 ,piccalilli #d dozen small cucumbers #c quarts small green string beans #d red peppers #d green peppers cup mustard seed #b heads cabbage #b heads cauliflower #a teaspoon ginger #a teaspoon pepper #a teaspoon mace vinegar ,tie spices in a muslin bag4 ,chop the vegetables1 cover with salt and water1 let stand over night4 ,drain thoroughly1 cover with hot vinegar1 add spice bag1 and let stand until the next morning4 ,reheat vinegar and pour over pickles2 do this for three days1 then keep in earthen crock tightly covered4 ,pickled ,walnuts ,run a needle through soft walnuts2 cover with strong brine of salt and water2 let stand in brine for a week1 draining off brine every day1 and covering with fresh brine4 ,then drain and wash walnuts1 cover with vinegar1 boil ten minutes1 add a bag of spices1 cover closely1 and keep in cool place three weeks4 ,for bag of spices1 mix four tablespoons each of whole cloves1 peppercorns1 mace1 celery and mustard seed4 ,chili ,sauce #b dozen tomatoes finely chopped #a dozen onions finely chopped #a dozen red peppers finely chopped #a cup brown sugar #c cups cider vinegar cup salt ,mix all ingredients1 add more salt if needed1 and boil slowly until thick4 ,keep in air-tight jars4 ,chutney #d cups sliced sour apples #h cups chopped green tomatoes #d cups chopped raisins #a shallot chopped cup salt #b onions chopped #d cups brown sugar #a quart vinegar #a inch ginger root #a teaspoon cayenne ,mix all ingredients and cook gently all day4 ,cool2 then boil hard five minutes1 stirring constantly4 ,fill sterilized jars and seal4 ,tomato ,ketchup ,no4 #a #bd ripe tomatoes #f onions peeled #f green peppers cup salt cup brown sugar #b tablespoons ginger #b tablespoons cinnamon #b tablespoons mustard #f cups vinegar ,peel tomatoes1 and cook all ingredients six hours1 stirring often4 ,pour into sterilized bottles and seal4 ,tomato ,ketchup ,no4 #b bushel tomatoes #b tablespoons mustard #b tablespoons ginger #a tablespoon cloves #a tablespoon allspice #b tablespoons pepper #c quarts vinegar #b cups alcohol #c cups brown sugar #a cup salt #b lemons finely chopped cayenne pepper ,cook tomatoes one hour2 press through a sieve2 add all ingredients1 except alcohol1 and cook until thick2 boil one minute2 add alcohol1 and bottle4 ,the cooking will take six or eight hours2 stir occasionally to keep from burning4 ,mushroom ,ketchup ,arrange layers of mushrooms and salt in preserving kettle2 let stand on back of stove for twelve hours4 ,press through a sieve4 ,measure4 ,for each quart of mushroom liquor add one pint vinegar1 one tablespoon salt1 two tablespoons each of cloves1 allspice1 mace1 and mustard seed4 ,boil until thick1 then bottle4 ,cucumber ,ketchup #c large cucumbers #a large onion #b tablespoons grated horse-radish #b tablespoons salt #b cups vinegar #b tablespoons pepper #a teaspoon paprika ,grate cucumber and onion1 add remaining ingredients1 boil five minutes1 bottle1 and seal4 ,rhubarb ,wine #h pounds rhubarb grated rind of #d lemons #h quarts water #f pounds sugar ,chop the rhubarb2 add lemon rind and water2 let stand three days4 ,strain1 add sugar1 pour into crock1 cover with muslin1 let stand for two weeks4 ,cover tightly1 at the end of a month it will be ready to bottle4 ,grape ,juice #f pounds grapes #c cups cold water ,wash and mash grapes2 add water and boil ten minutes2 strain4 ,for every quart of juice add two cups sugar4 ,boil sugar and juice eight minutes1 bottle and seal while hot4 ,red ,pepper ,relish #h quarts red pepper #b quarts vinegar #d pounds brown sugar #a teaspoon salt ,remove seeds from peppers2 cut peppers in narrow strips1 using scissors4 ,cover with boiling water1 keep on back of range ten minutes1 but do not boil4 ,drain1 cover with ice water1 and let stand ten minutes4 ,repeat this process twice4 ,boil sugar1 vinegar and salt twenty minutes4 ,drain peppers1 pack sterilized jars with peppers1 add sirup to fill jars4 ,seal and keep in cold place4 ,,chapter ,,xix ,,chafing ,,dish ,,delicacies ,,the chafing dish is composed of the blazer and hot water pan1 set in a standard with a small lamp underneath4 ,some lamps have an electric attachment1 but alcohol is the fuel most used4 ,the best alcohol is the most satisfactory1 although many use wood alcohol4 ,every kind of dish which is usually prepared in a saucepan or double boiler can be made in the chafing dish1 but ordinarily oyster1 mushroom1 fish1 egg1 and cheese dishes are the ones most popular4 ,when preparing for a chafing dish supper1 arrange the chafing dish on a tray1 have the lamp filled1 and matches at hand4 ,a wooden spoon or regular chafing dish spoon and a wire whisk are convenient and really necessary utensils4 ,it is well to have all the ingredients measured and neatly arranged on a tray4 ,if butter is to be used1 butter balls1 each representing a tablespoon1 are a convenient and attractive way in which to serve it4 ,if toast is to be used1 have the bread cut in small rounds or triangles and toasted a golden brown4 ,it should be kept hot until ready to be used4 ,light the lamp and have the water boiling before the supper is announced1 then the compounding of the dish may be done quickly4 ,salted ,almonds ,heat one tablespoon olive oil in chafing dish2 add one cup blanched and dried almonds4 ,stir until evenly colored4 ,drain and sprinkle with salt4 ,deviled ,almonds ,melt one tablespoon butter in chafing dish4 ,add one tablespoon chopped red pepper1 one tablespoon onion1 one half teaspoon salt1 and one cup blanched almonds4 ,cook until almonds are brown4 ,deviled ,beef ,melt two tablespoons butter1 add two tablespoons green pepper1 one tablespoon onion1 one teaspoon each of salt and lemon juice1 one tablespoon flour4 ,spread on rounds of cold roast beef and saut in butter2 or add one half cup tomato and reheat beef in sauce4 ,bacon and ,chicken ,livers ,cut six chicken livers in slices1 sprinkle with salt and pepper4 ,add an equal amount of sliced bacon4 ,cook together until livers are tender4 ,add two tablespoons flour1 one half teaspoon salt1 one cup stock or tomato4 ,season with ,worcestershire and serve hot on toast4 ,bacon and ,mushrooms ,wrap eight mushrooms in eight slices of bacon4 ,cook in chafing dish until mushrooms are tender4 ,sprinkle with salt and pepper and serve4 ,chicken ,livers with ,mushrooms ,make a ,brown ,sauce2 add two cups sliced cooked livers and one cup chopped mushrooms4 ,reheat and serve on toast4 ,two tablespoons wine may be added4 ,deviled ,bananas ,melt one tablespoon butter1 add one tablespoon chopped red pepper1 two teaspoons chopped pickles1 one teaspoon ,worcestershire sauce1 one fourth teaspoon salt4 ,add four bananas cut in four equal parts4 ,cook five minutes4 ,frizzled ,beef ,melt one tablespoon butter1 add one tablespoon flour and one half pound dried beef4 ,cook five minutes1 add one half cup stock1 few drops onion juice1 one half teaspoon ,worcestershire ,sauce1 two eggs well beaten4 ,cook two minutes and serve4 ,beef with ,currant ,jelly ,sauce ,make ,brown ,sauce2 add one cup ,currant ,jelly and twelve thin slices rare roast beef4 ,cook until hot and serve4 ,cheese ,dreams ,cut twelve thin slices of bread and remove crusts4 ,cut in halves1 cover with a thin slice of ,american cheese1 sprinkle with salt1 paprika and cayenne2 cover with another slice of bread and saut on both sides in butter4 ,these are more easily prepared small than large4 ,cheese ,custard ,melt two tablespoons butter2 add one teaspoon each of salt1 mustard and paprika4 ,add two cups cheese1 one half cup soft bread crumbs1 and one cup milk4 ,cook five minutes4 ,add two eggs well beaten2 when thoroughly blended1 pour on to bread toasted on one side4 ,cheese ,omelet ,melt one tablespoon butter2 add four eggs slightly beaten1 four tablespoons milk1 one half teaspoon salt1 one cup grated cheese4 ,cook like a ,french ,omelet over hot water4 ,serve with or without ,tomato ,sauce4 ,welsh ,rarebit ,melt one teaspoon butter1 add one teaspoon each of salt1 mustard and paprika2 add two cups ,american cheese4 ,when melted1 add one half cup cream or ale4 ,stir vigorously until smooth1 and pour over hot buttered crackers or toast4 ,cheese and ,tomato ,rarebit ,melt one tablespoon butter2 add three sliced tomatoes1 one half cup milk1 one teaspoon salt1 two cups cheese4 ,stir continually until cheese is melted4 ,add three eggs well beaten4 ,when hot1 serve on hot buttered toast4 ,cheese with ,red ,peppers ,melt two tablespoons butter1 add four tablespoons chopped pepper1 one half tablespoon chopped onion1 one fourth cup grated cheese1 one fourth cup cream1 four eggs slightly beaten4 ,cook until well blended and serve on buttered slices of toast4 ,chicken la ,crme ,make a ,white ,sauce2 add one and one half cups chicken meat1 cut in cubes1 one half cup mushrooms1 cut in slices1 and one red pepper1 finely chopped4 ,add more seasoning if required and serve on hot toast4 ,turkey1 veal1 lamb1 or game may be served in this way4 ,chicken and ,mushrooms la ,crme ,melt two tablespoons butter2 add two tablespoons flour1 one cup cream1 one half teaspoon salt4 ,add one cup each of cold cooked chicken1 cut in pieces1 and cooked mushrooms1 also cut in pieces4 ,serve very hot on buttered toast4 ,a few drops of ,tabasco may be added4 ,curried ,chicken ,add one tablespoon curry powder to ,chicken la ,crme4 ,chicken with ,hard-cooked ,eggs ,cut four hard-cooked eggs in slices1 add to two cups creamed chicken with two tablespoons sherry4 ,bchamel ,eggs ,two cups ,bchamel ,sauce1 mixed with four hard-cooked eggs1 cut in slices2 one half cup sautd mushrooms4 ,cook all together five minutes2 serve on hot toast4 ,creamed ,eggs ,melt two tablespoons butter2 add two tablespoons flour1 one fourth teaspoon salt1 few grains cayenne1 one cup cream4 ,cook until thick1 add two egg yolks and six hard-cooked eggs1 cut in pieces1 and serve hot on toast4 ,scrambled ,eggs and ,tomato ,melt two tablespoons butter2 add one tablespoon each of chopped pepper and onion1 one cup cooked tomato1 one half teaspoon salt4 ,when hot1 add four eggs slightly beaten2 when scrambled1 serve on toast4 ,poached ,eggs on ,toast ,may be prepared in chafing dish4 ,creamed ,lobster ,melt two tablespoons butter2 add one fourth teaspoon salt1 few grains cayenne1 two tablespoons flour1 one cup cream1 few gratings nutmeg4 ,cook ten minutes1 add meat from a two-pound lobster cut in small pieces1 the grated coral1 and one tablespoon butter4 ,one teaspoon ,worcestershire and one teaspoon mustard may be added4 ,lobster la ,newburg ,melt two tablespoons butter2 add one tablespoon flour1 one teaspoon salt1 few grains cayenne1 one cup cream4 ,cook five minutes2 add three egg yolks well beaten1 the meat from a two-pound lobster1 and just before serving1 two tablespoons each of sherry and brandy4 ,lobster with ,pimolas ,mix one cup ,brown ,sauce1 one cup sliced pimolas1 two hard-cooked eggs cut in slices1 one fourth teaspoon salt1 few gratings nutmeg1 and two tablespoons sautd mushrooms1 with two cups lobster meat4 ,serve when hot with slices of brown bread toast4 ,lobster with ,mushrooms ,melt three tablespoons butter2 add one cup fresh mushrooms1 cut in slices1 few drops onion juice1 two tablespoons flour1 one cup cream or ,chicken ,stock2 meat from a two-pound lobster and salt1 pepper1 and cayenne to taste4 ,serve when hot4 ,lamb ,terrapin ,mix two cups cold cooked lamb1 cut in small pieces1 two hard-cooked eggs1 chopped fine1 two tablespoons olive oil4 ,let stand two minutes4 ,melt two tablespoons butter2 add two tablespoons flour1 one teaspoon mustard1 one teaspoon ,worcestershire ,sauce1 and one cup ,lamb ,stock1 or milk4 ,cook five minutes4 ,add lamb and eggs and serve on graham toast4 ,sautd ,oysters ,season four dozen large oysters with salt1 pepper1 onion juice and lemon juice4 ,dip in crumbs1 egg and crumbs1 and saut in butter4 ,fricassee of ,oysters and ,mushrooms ,melt two tablespoons butter2 add one tablespoon flour1 one half finely chopped onion1 one cup mushrooms1 broken in small pieces1 one cup ,chicken ,stock or one cup oyster liquor4 ,cook five minutes and add two cups oysters drained from their liquor4 ,reheat2 season with salt1 pepper1 cayenne and ,worcestershire ,sauce4 ,serve with ,brown ,bread ,sandwiches4 ,celeried ,oysters ,melt two tablespoons butter2 add two cups each of celery and oysters4 ,season with salt1 cayenne and lemon juice4 ,serve hot with crisp toast4 ,shrimps and ,tomatoes ,melt two tablespoons butter2 add one can tomatoes2 simmer until of pure consistency4 ,season highly with salt1 pepper and onion juice4 ,add two cups shrimps which have been marinated in ,french ,dressing for one hour4 ,when hot1 serve on hot buttered toast4 ,sweetbreads with ,bacon ,cut cooked sweetbreads in inch pieces4 ,sprinkle with salt1 cayenne1 lemon juice and onion juice4 ,wrap in slices of bacon4 ,skewer1 saut in butter4 ,serve with ,brown ,sauce1 and garnish with finely chopped celery4 ,calves' ,brains la ,bchamel ,cut two cups cooked brains in small pieces4 ,marinate with ,french ,dressing4 ,melt two tablespoons butter2 add four tablespoons chopped peppers1 one half cup chopped mushrooms1 few drops onion juice1 two tablespoons flour1 and one cup ,chicken ,stock4 ,cook five minutes2 add brains2 season with salt1 cayenne1 ,tabasco and ,worcestershire4 ,buttered ,tomatoes ,melt one half cup butter2 sprinkle six sliced tomatoes with salt and pepper2 put in chafing dish2 cover and cook twenty minutes4 ,serve on toast4 ,venison with ,currant ,jelly ,melt two tablespoons butter2 add one quarter teaspoon salt1 few grains cayenne1 one tablespoon lemon juice1 one cup ,currant ,jelly1 one half cup sherry2 cook five minutes4 ,keep hot while cooking slice of venison steak in chafing dish eight minutes4 ,serve sauce with venison4 ,venison ,stew ,cut one slice venison steak in inch pieces4 ,cover with ,chicken or ,veal ,stock2 simmer until tender1 about fifteen minutes2 season with salt and pepper2 add one cup ,currant ,jelly and serve4 ,sautd ,bananas ,peel and cut four bananas in four pieces2 melt two tablespoons butter1 add two tablespoons sugar1 and one half cup sherry2 when hot1 add bananas1 and cook until bananas are hot and tender4 ,hot ,fruit ,salad ,melt two tablespoons butter2 add four tablespoons sugar1 one quarter cup water1 and one quarter cup lemon juice2 add two cups mixed fruit1 apples1 bananas1 figs and cherries2 when hot1 serve with cream sweetened and beaten until stiff4 ,peach ,canap ,melt two tablespoons butter2 add two cups peaches with skin and stones removed2 cook ten minutes2 add sugar and lemon juice1 and serve on slices of sautd bread or ,sponge ,cake2 garnish with cream4 ,pineapple ,canap ,substitute two cups shredded pineapple for peaches1 and follow directions for ,peach ,canap4 ,,chapter ,,xx ,,cookery ,,for ,,the ,,sick ,,and ,,convalescent ,the preparation of food for the sick and convalescent person is even more important than the preparation for the strong and well4 ,certain points should always be considered4 ,the food should be freshly prepared1 daintily served1 and if possible different dishes for each meal4 ,the arrangement of the tray is often of great importance4 ,select attractive dishes and arrange them so that the patient can reach them without trouble4 ,serve everything which should be hot1 very hot1 and cold dishes1 ice cold4 ,apple ,water #a large juicy apple #b cups water sugar ,wash1 pare1 core1 and cut apple into pieces2 add water and simmer until tender2 strain1 add sugar to water1 cook five minutes1 chill1 and serve4 ,if apple is not tart1 a small amount of lemon juice may be added to give a more agreeable flavor4 ,pears1 peaches1 plums1 figs1 prunes1 raisins1 and rhubarb may be used in the same way4 ,barley ,water #b cups boiling water tablespoon prepared barley salt sugar ,mix barley with a small amount of cold water1 add to boiling water1 and simmer twenty minutes4 ,season with salt and sugar4 ,lemon juice may be added if desired4 ,cinnamon ,water ounce stick cinnamon #b cups boiling water ,break cinnamon in small pieces1 add water1 and boil twenty minutes4 ,strain and serve hot or cold4 ,currant ,water #b tablespoons ,currant ,jelly #a cup boiling water ,mix jelly and water1 strain1 chill1 and serve4 ,cranberry1 strawberry1 raspberry1 blackberry1 and plum water may be prepared in the same way4 ,distilled ,water ,this may be prepared at home by attaching one end of a curved tube to the spout of the teakettle1 and having the other end placed in a jar4 ,the jar should be placed in a kettle of cold water4 ,this condensed steam is distilled water4 ,flaxseed ,tea cup flaxseed salt #d cups boiling water sugar lemon juice ,boil flaxseed and water one hour1 strain1 sweeten1 and flavor4 ,serve hot or cold4 ,grape ,water #b cups grapes #a cups boiling water ,wash grapes1 mash1 add water1 simmer ten minutes1 strain1 chill1 and serve4 ,lemonade #b tablespoons lemon juice #b tablespoons ,sugar ,sirup #a cup cold water ,mix ingredients1 add crushed ice1 and serve ice-cold with straws4 ,oatmeal ,water #d tablespoons fine oatmeal #d cups boiling water salt ,boil all ingredients twenty minutes1 strain1 cool1 add water to make of pleasant consistency4 ,tamarind ,water #a tablespoon tamarinds #a cup boiling water ,let tamarinds stand in water one half hour1 strain1 chill1 and serve4 ,toast ,water ,dry and brown in the oven very thin slices of white or graham bread1 break into small pieces1 cover with boiling water2 when cold1 strain and season with salt4 ,sugar ,sirup #a cup sugar cup boiling water ,boil two minutes1 keep in preserve jar1 and use when needed4 ,irish ,moss ,lemonade #d tablespoons ,irish ,moss #b cups cold water #c tablespoons lemon juice ,sugar ,sirup ,pick over and soak moss in cold water to cover for one half hour2 drain1 cover with two cups cold water1 and cook ten minutes2 strain1 add lemon juice and ,sugar ,sirup to taste4 ,milk ,punch cup fresh milk salt #b tablespoons brandy or whisky nutmeg sugar ,sweeten milk to taste1 add salt and liquor1 and pour from one tumbler to another until frothy4 ,egg and ,milk ,punch #a egg cup milk #a tablespoon whisky or brandy #b teaspoons sugar ,beat yolk2 add milk1 liquor and sugar1 pour into glass2 add well-beaten white of egg1 stir lightly1 and serve4 ,eggnog #a egg #a teaspoon sugar salt #b tablespoons wine1 whisky or brandy #a cup cream ,beat white of egg until stiff2 add beaten cream and liquor1 then well-beaten yolk mixed with sugar and salt4 ,milk or hot water may be substituted for the cream1 and the yolk and white may be beaten together just slightly if a foamy eggnog is disliked4 ,koumiss ,heat four cups milk2 cool2 when lukewarm1 add one fourth yeast cake dissolved in one fourth cup lukewarm water1 and two tablespoons sugar4 ,pour into bottles with patent stoppers1 fill two thirds full1 cork tightly4 ,shake2 let stand in kitchen six hours1 then on ice for twenty-four hours2 serve ice cold4 ,egg ,cordial #a egg white #a tablespoon brandy or wine #a teaspoon sugar few grains salt #b tablespoons cream ,beat white until frothy2 add cream and continue beating2 add remaining ingredients and serve immediately4 ,orange ,egg ,cordial ,prepare as ,egg ,cordial1 omitting wine and cream1 and using the juice of one orange4 ,albuminized ,milk #a egg white cup milk salt ,beat white until frothy2 add salt and milk1 and continue beating2 strain and serve4 ,egg and ,lemon #a egg salt #c tablespoons lemon juice #a teaspoon sugar ,beat egg1 add remaining ingredients1 and serve cold4 ,wine ,whey #b cups milk cup wine ,scald milk2 add wine2 let stand until curds separate from whey4 ,strain and serve hot or cold4 ,lemon or ,vinegar ,whey may be prepared in the same way2 allow one tablespoon vinegar or two tablespoons lemon juice4 ,barley ,gruel #a tablespoon barley flour cup cold water cup boiling water cup milk salt ,mix barley with cold water and salt2 add boiling water and cook in double boiler one half hour2 add milk and cook ten minutes more2 if too thick1 thin with hot milk or cream4 ,entire ,wheat ,gruel cup entire wheat cup cold water #c cups water 7hot7 salt ,mix wheat and cold water1 add boiling water and salt1 and cook in double boiler one to two hours4 ,milk may be substituted for water4 ,cracker ,gruel #b tablespoons cracker crumbs #a cup milk teaspoon salt ,mix crumbs and milk and cook in double boiler twenty minutes2 add salt and serve4 ,dried bread crumbs may be substituted for cracker crumbs4 ,corn ,meal ,gruel #b tablespoons corn meal teaspoon salt cup milk #b cups boiling water ,mix corn meal1 salt and milk2 add boiling water and cook in double boiler two hours4 ,flour ,gruel #b tablespoons flour cup cold water #b cups scalded milk teaspoon salt ,mix flour with cold water1 add scalded milk and salt4 ,cook in a double boiler thirty minutes1 stirring often4 ,flour ,ball for ,flour ,gruel ,knead two cups flour into a ball1 adding water to form a stiff dough4 ,tie ball in a linen cloth and boil in deep saucepan ten to twelve hours1 keeping the cloth covered with boiling water all of the time4 ,dry in cloth1 remove cloth1 and dry ball in oven4 ,this will keep for years4 ,scrape two tablespoons from the ball2 add one fourth cup cold water and two cups scalded milk2 cook in double boiler ten minutes1 add salt1 and serve4 ,oatmeal ,gruel #b tablespoons oatmeal #b cups boiling water cup cold water teaspoon salt ,mix oatmeal with cold water2 add salt and boiling water1 and cook two hours1 or better still over night1 in double boiler4 ,strain and serve2 thin with hot water or milk if not of the desired consistency4 ,oatmeal ,caudle ,add one egg yolk and one tablespoon brandy or sherry to ,oatmeal ,gruel4 ,rice ,gruel #b tablespoons ground rice cup cold water #b cups milk teaspoon salt ,mix rice and cold water2 add scalded milk and cook in double boiler two hours1 stirring occasionally4 ,strain1 add salt1 and serve4 ,dry ,toast ,cut stale bread in one quarter inch slices2 remove crust or not as preferred4 ,dry in oven2 place on toaster and toast over clear fire1 first on one side and then on the other1 having both sides a golden brown4 ,arrange in toast rack or cover with napkin4 ,buttered ,toast ,prepare bread as for ,dry ,toast1 and spread with butter as soon as taken from toaster4 ,water ,toast ,prepare bread as for ,dry ,toast1 dip in hot salted water1 drain1 and spread with butter4 ,milk ,toast #c cups scalded milk #c tablespoons butter cup cold milk #c tablespoons flour teaspoon salt toasted bread ,toast bread according to receipt for ,dry ,toast4 ,mix flour and cold milk2 add to scalded milk and cook in double boiler twenty minutes1 stirring constantly at first2 add salt and butter2 dip toast in sauce2 serve in hot dish2 add remaining sauce4 ,cream ,toast ,prepare in the same way as ,milk ,toast1 substituting cream for milk4 ,brown ,bread ,toast ,cut brown bread in thin slices2 dry in oven1 then toast2 butter each slice1 and cover with scalded milk4 ,pulled ,bread ,remove the crust from fresh bread and tear the center in small pieces4 ,dry in slow oven2 the center of biscuits may be prepared in the same way4 ,bread and ,butter ,sandwiches ,cut bread in thin slices2 remove crusts2 spread with creamed butter2 put two slices together2 cut in desired shapes4 ,arrange on fancy plate4 ,raw ,beef ,sandwiches ,cut bread in thin slices2 remove crusts2 shape and spread with raw beef4 ,serve as soon as made4 ,to scrape ,raw ,beef ,buy bottom or top of round of beef2 wipe1 then scrape with a teaspoon2 there should be nothing but fiber left when all meat is scraped4 ,fig ,sandwiches ,fill bread and butter sandwiches with stewed figs4 ,beef ,juice ,buy one half pound from top of round2 wipe1 and set in oven five minutes2 cut in thin slices1 squeeze1 using meat press or lemon squeezer4 ,serve in warm1 not hot cups1 with salt or not4 ,beef ,tea ,wipe one half pound of round steak2 remove all fat2 cut in small pieces2 add one cup cold water2 place in preserve jar1 cover1 and let stand ten minutes2 place jar on trivet in saucepan surrounded with cold water4 ,heat gradually on back of range2 keep water just simmering for one hour4 ,strain1 add salt1 and serve in hot cup4 ,beef ,essence ,wipe one half pound round steak2 remove fat2 chop very fine2 place in fruit jar2 cover1 place jar on trivet1 surround with cold water1 and keep water just bubbling for one and a half hours4 ,strain1 press meat to extract all juice1 season1 serve in hot cup4 ,frozen ,beef ,tea ,prepare ,beef ,tea1 pour into glass1 surrounded with ice and salt1 and freeze1 turning glass often1 and scraping the frozen part into the liquid4 ,scraped ,beef ,balls ,prepare scraped beef according to rule4 ,season2 shape in round balls about the size of marbles2 cook in hissing hot frying pan2 keep pan constantly in motion1 and cook balls two minutes4 ,serve on small strips of toasted bread2 garnish with parsley4 ,mutton ,broth ,wipe two pounds neck of mutton2 remove all fat and cut off skin2 cut meat in small pieces4 ,put meat and bones in kettle2 add four cups cold water1 and simmer gently several hours2 add salt to taste4 ,strain1 let stand over night to cool2 in the morning remove fat1 reheat1 and serve with two tablespoons cooked rice in broth4 ,chicken ,broth ,cut up a three-pound fowl2 remove skin and all fat4 ,put in soup kettle2 add ten cups cold water1 and simmer until meat falls from bones4 ,strain2 let stand over night to cool2 remove fat2 reheat1 season with salt1 and serve with ,boiled ,rice or ,crotons4 ,clam ,broth ,wash one dozen clams1 put in kettle1 cover1 and cook until shells open4 ,strain clam liquor through cheese cloth and serve very hot4 ,rennet ,custard #d cups milk #a tablespoon liquid rennet #a tablespoon brandy few grains salt #d tablespoons sugar ,mix sugar1 brandy and salt4 ,heat milk until lukewarm2 add rennet and other ingredients2 pour into serving dish and let stand until a firm curd is formed1 then chill4 ,serve with cream and sugar4 ,calf's ,foot ,jelly #a calf's foot #d cups cold water cup sherry cup lemon juice cup sugar #c egg whites ,cook the calf's foot in cold water1 slowly1 for four hours4 ,skim often while cooking4 ,strain2 let stand over night4 ,remove fat2 add whites of eggs slightly beaten1 and bring slowly to the boiling point1 stirring all of the time2 boil one minute1 strain through cheese cloth1 add remaining ingredients1 and pour into molds4 ,chill and serve4 ,strawberry ,whip #b egg whites cup powdered sugar #a cup strawberries #a tablespoon lemon juice ,hull and wash the strawberries1 add sugar and lemon juice4 ,beat the whites of eggs until stiff1 add other ingredients1 and serve ice-cold in frapp glasses4 ,arrowroot ,blanc ,mange #b tablespoons arrowroot few grains of salt #b tablespoons sugar #a cups milk flavoring ,mix arrowroot1 salt and sugar2 add milk1 a little at a time1 until the mixture is smooth1 then add the remainder1 and cook in double boiler one half hour1 stirring all the time4 ,add flavoring1 pour into molds1 and serve with ,soft ,custard or cream4 ,stewed ,prunes ,wash prunes2 soak over night in water to cover2 cook slowly1 in same water1 until tender4 ,a small amount of sugar and lemon juice may be added if desired4 ,stewed ,figs ,wash figs2 cut in pieces2 for each cup of figs add one quarter cup cold water1 simmer one hour2 add sugar and lemon juice if allowed4 ,oatmeal ,wafers #a cup flour cup fine oatmeal cup rolled oats #d tablespoons sugar #b tablespoons butter teaspoon salt cup hot milk #a teaspoon lemon juice ,mix butter and milk2 when cool1 add remaining ingredients4 ,roll very thin1 shape in squares1 and bake in a slow oven4 ,,chapter ,,xxi ,,creole ,,dishes ,hoe ,cake #a cup white corn meal teaspoon salt cup boiling water milk #a teaspoon baking powder ,mix salt and corn meal1 add boiling water1 let stand ten minutes4 ,add baking powder and sufficient milk to make a stiff batter4 ,grease a griddle2 when hot1 drop the mixture by spoonfuls on to it4 ,when brown put a piece of butter on top of each cake and turn4 ,corn ,pone #b cups coarse corn meal water to make a soft dough #a teaspoon salt ,butter pan2 sprinkle with dry meal4 ,mix corn meal1 salt1 and water4 ,heat pan1 pour in pone mixture1 and bake in hot oven4 ,virginia ,waffles #a cup white corn meal #b cups boiling water #a cup milk #b cups flour #b eggs #a teaspoon salt cup melted butter cup sugar #c teaspoons baking powder ,cook meal in boiling water twenty minutes4 ,mix and sift dry ingredients and add alternately with milk4 ,add eggs well beaten1 and melted butter4 ,cook as waffles4 ,virginia ,spoon ,bread #a cup cooked hominy #d tablespoons lard #a cup cream #d eggs #b cups corn meal #d teaspoons baking powder #a tablespoon melted butter teaspoon salt ,mix the lard with the hot hominy2 when cool1 add cream1 eggs well beaten1 corn meal mixed and sifted with baking powder1 melted butter1 and salt4 ,bake in buttered agate-ware pan thirty to forty minutes4 ,gumbo #a fowl cup salt pork fat #a sliced onion salt #b cups strained tomatoes #ab okra pods sliced #a teaspoon sassafras powder cayenne ,dress the fowl and cut in pieces for serving4 ,pour pork fat into frying pan1 when hot add onion1 seasoned fowl1 and cook until fowl is brown and tender2 add remaining ingredients and cook one hour4 ,oyster and ,clam ,chowder #d cups clams cup onion #b cups potatoes #c cups tomatoes salt1 cayenne #d cups oysters #b tablespoons butter #b tablespoons flour cup salt pork fat ,worcestershire ,sauce #a cup water ,parboil potatoes4 ,remove heads from clams4 ,put pork fat in kettle1 add onion1 soft part of clams1 potatoes1 tomatoes1 and water4 ,cook slowly one hour4 ,melt butter1 add flour1 and add to clam mixture4 ,cook five minutes1 add seasonings and oysters2 serve as soon as oysters are heated through4 ,crab ,bisque #d boiled crabs #c cups milk cup chopped onion #b tablespoons flour #a green pepper chopped #b tomatoes #d tablespoons butter salt1 pepper and cayenne cup crotons ,melt butter2 add onion and pepper1 and cook five minutes2 add flour2 when well blended add tomatoes cut in pieces2 cook two minutes2 add scalded milk and crab meat2 cook until heated through1 season1 pour over crotons1 and serve4 ,chicken ,okra ,soup #b tablespoons raw ham #d tablespoons onion cup raw chicken #b tablespoons red pepper salt #f cups consomm #f okra pods #b cups tomato #b cups oysters pepper ,chop ham1 onion1 chicken and red pepper1 and saut2 add consomm and cook one hour4 ,slice okra1 add with tomato to consomm1 cook one half hour4 ,add oysters1 cook until edges shrivel1 season and serve4 ,stewed ,terrapin ,cut terrapin meat in dice1 cover with cold water1 and cook slowly one half hour4 ,mix the yolk of one hard-cooked egg with one teaspoon butter1 add one fourth cup cream1 season with salt1 nutmeg1 paprika2 add terrapin meat1 cook five minutes2 add one tablespoon sherry1 and serve on toast4 ,this amount is right for one terrapin4 ,jugged ,hare ,dress a hare4 ,disjoint1 season with salt and pepper1 and dredge with flour4 ,cook one quarter cup salt pork cubes in a frying pan1 add hare1 and cook until brown4 ,arrange layers of hare1 chopped onion1 and salt pork cubes in deep baking dish2 add one cup each of stock or water and stewed tomato4 ,cook in slow oven three hours4 ,remove hare1 strain liquor1 and thicken with two tablespoons each of butter and flour cooked together2 add one half cup sherry and pour around hare4 ,garnish with ,boiled ,rice and serve4 ,lamb1 ,creole ,style #b cups cold cooked lamb cup chopped pepper #b tablespoons chopped onion teaspoon salt #a teaspoon horse-radish cup butter cup flour #a cup ,brown ,stock #a cup tomato pure #a teaspoon lemon juice ,melt butter2 add pepper and onion1 cook five minutes2 add flour2 when blended1 add stock and tomato2 when mixture boils1 add remaining ingredients2 when meat is heated through1 serve on a hot platter and garnish with ,boiled ,rice4 ,chicken ,tamales #c cups chicken meat #f red peppers cup chopped onion cup vinegar #a cup bread crumbs #a cup tomatoes #aj olives chopped #a egg ,chop the chicken meat4 ,chop peppers and onion and soak in vinegar one hour4 ,drain1 add remaining ingredients4 ,shape like croquettes4 ,roll in corn meal and wrap in corn husks4 ,tie the ends to keep the mixture in4 ,steam three hours4 ,dry in oven ten minutes4 ,stuffed ,squash ,cut a summer squash in halves4 ,scoop out pulp1 strain in cheese cloth4 ,to the pulp add an equal amount of cracker crumbs and twice as much chopped ham or veal or shrimps4 ,for four cups of the above mixture1 add the following3 ,melt two tablespoons butter1 add two tablespoons finely chopped pepper1 one tomato cut in pieces1 and one beaten egg4 ,add the squash mixture1 and cook ten minutes4 ,fill squash shells and bake ten minutes4 ,sweet ,potato ,pone #d cups hot mashed sweet potato #a cup hot milk #b tablespoons ginger #a cup butter #a cup sugar #a orange rind and juice teaspoon salt ,cream the butter1 add sugar2 when creamy add remaining ingredients1 beat well1 pour into a buttered pan1 and bake one hour in a moderate oven4 ,maryland ,artichokes #d tablespoons butter cup bread crumbs #b cups cooked artichokes few drops onion juice #a teaspoon chopped parsley teaspoon salt #a cup milk few grains cayenne ,melt butter1 add remaining ingredients1 cook ten minutes1 and serve on hot buttered toast4 ,crabs1 ,creole ,style #f crabs #b tablespoons butter #b tablespoons chopped onion #b tablespoons flour #b cups tomato teaspoon salt teaspoon pepper few grains red pepper ,boil the crabs1 remove the meat4 ,melt butter1 add onion and cook until yellow2 add flour2 when smooth add tomatoes4 ,cook ten minutes2 add seasonings and crab meat4 ,serve on slices of hot buttered toast and garnish with strips of red pepper4 ,alabama ,salad #b onions #d cucumbers cup sour cream cup vinegar ,chop onions very fine4 ,pare and slice cucumbers1 sprinkle with salt1 cover with ice water and let stand one hour4 ,drain1 add onions1 sprinkle with cayenne1 and dress with cream and vinegar mixed together4 ,serve on lettuce leaves4 ,orange ,salad #f oranges #f tablespoons olive oil #c tablespoons tarragon vinegar teaspoon salt cup port wine #a teaspoon sugar #b heads lettuce ,peel the oranges1 and remove as much of the white skin as possible4 ,slice in very thin slices4 ,mix olive oil1 vinegar1 and salt4 ,pour over oranges2 let stand one half hour4 ,remove oranges1 and pour over them wine and sugar4 ,let stand in refrigerator one hour4 ,serve on shredded lettuce4 ,this salad is especially good to serve with game4 ,southern ,potato ,salad ,cut six potatoes into uniform cubes4 ,cover cubes with boiling water2 add two slices onion1 one and one half teaspoons salt1 and cook until potatoes are tender4 ,drain1 cover with ,french ,dressing when cool1 chill and serve on shredded lettuce4 ,southern ,salad #a cup cold ham #a cup cold chicken #a cup cold potatoes #a tablespoon onion #a cup celery cup red or green pepper cup ,french ,dressing ,mix all the ingredients and marinate with ,french ,dressing4 ,drain1 arrange on crisp lettuce leaves and garnish with ,mayonnaise ,dressing4 ,louisiana ,chow ,chow #b cauliflowers #h green tomatoes #b cups small cucumbers #a cup button onions #d red peppers #a teaspoon whole cloves #a teaspoon celery seeds #a teaspoon mustard seeds #d green peppers #b cups sliced cabbage #d large cucumbers #d quarts vinegar #b tablespoons horse-radish #a cup salt #a cup granulated sugar #b quarts boiling water ,peel onions and cook in boiling water ten minutes4 ,drain4 ,boil salt and water five minutes2 add the vegetables1 and let stand twenty-four hours4 ,drain4 ,put in preserving kettle2 add remaining ingredients1 and simmer two hours4 ,put into sterilized jars and seal4 ,lady ,baltimore ,cake #a cup butter #b cups sugar #h egg yolks #a whole egg teaspoon salt #c- cups flour #d teaspoons baking powder cup milk #h egg whites #a teaspoon vanilla or almond ,cream butter2 add sugar4 ,beat yolks and whole egg2 add salt1 and add to sugar mixture4 ,mix and sift flour and baking powder1 and add to egg mixture alternately with milk4 ,beat whites until stiff2 add flavoring2 add to egg mixture4 ,bake in buttered layer cake pans twenty minutes4 ,fill with ,baltimore ,filling1 and frost with ,boiled ,frosting4 ,baltimore ,filling #b cups sugar cup boiling water #a cup chopped walnuts #b egg whites #a tablespoon lemon juice #a cup chopped cherries ,boil sugar and water until a thread is formed4 ,pour on to the beaten whites2 add lemon juice1 and beat until creamy2 add nuts and cherries and use for filling4 ,virginia ,fruit ,cake cup butter cup sugar #c eggs #a cup flour #a teaspoon baking powder #a teaspoon nutmeg #a tablespoon lemon juice #a cup currants #a cup raisins cup citron #a teaspoon cinnamon teaspoon cloves #b tablespoons brandy tablespoon grated lemon rind ,cream butter1 add sugar2 when creamy add eggs well beaten1 and remaining ingredients4 ,bake in an angel cake pan about two hours4 ,orange ,cakes cup butter cup sugar cup milk #b cups flour #d teaspoons baking powder #b eggs cup candied orange peel ,cream butter2 add sugar1 flour in which baking powder has been sifted1 alternately with milk2 beat well1 add well-beaten eggs and finely chopped orange peel4 ,drop from a teaspoon on to a buttered sheet2 bake in a quick oven4 ,maryland ,cookies #b cups flour cup brown sugar cup butter cup ,lowney's ,cocoa teaspoon salt teaspoon vanilla ,mix and sift flour1 sugar and cocoa2 add butter1 chop until well blended4 ,roll very thin1 sprinkle with granulated sugar1 cut with cooky cutter1 bake on a buttered sheet in a moderate oven4 ,baltimore ,cookies cup beef suet cup molasses cup flour #a cup brown sugar #a tablespoon ginger #a tablespoon chopped orange peel teaspoon salt ,heat molasses and suet2 when well mixed add remaining ingredients4 ,drop from a teaspoon on to a buttered sheet2 bake in a slow oven4 ,cocoa ,macaroons #b eggs #a cup flour cup sugar cup ,lowney's ,cocoa cup finely chopped almonds teaspoon salt #a teaspoon baking powder #a teaspoon lemon juice ,mix and sift dry ingredients2 add eggs well beaten and lemon juice4 ,roll in small marbles1 dip in cinnamon and sugar4 ,bake on a sheet in a quick oven4 ,pecan ,pralines #b cups brown sugar cup boiling water #a cup pecan nut meats #b tablespoons butter ,boil sugar and water together1 add nuts and butter2 cook five minutes1 remove from stove1 beat one minute1 then drop by spoonfuls on to a buttered pan4 ,maple ,cocoanut ,pralines #b cups maple sugar cup cream #a cup cocoanut #b tablespoons butter ,mix all ingredients and boil until the whole mixture is a mass of bubbles4 ,pour on to a buttered platter or marble slab and mark when cool4 ,baltimore ,cup #a pineapple cut in cubes #c oranges sliced #d peaches cut in pieces cup lemon juice #b tablespoons cordial or sherry sugar ,mix the ingredients1 sweeten to taste1 and chill4 ,serve ,raspberry ,sherbet in bottom of champagne glasses1 pour over sherbet fruit mixture1 garnish with raspberries4 ,chocolate and ,fruit ,macedoine ,arrange chilled shredded pineapple1 bananas cut in cubes1 and preserved peaches or pears in champagne glasses1 sprinkle with lemon juice1 pour over whole ,chocolate ,sauce1 and garnish with beaten cream1 angelica and candied cherries4 ,chocolate ,junket #b cups milk cup sugar cup boiling water cup grated chocolate few grains of salt #a junket tablet #a cup chopped walnuts #a tablespoon sherry wine ,scald milk1 cool slightly1 add sugar1 water and chocolate2 when thoroughly dissolved add crushed junket tablet1 salt and wine4 ,turn into serving dish1 keep in warm place until thick1 then chill4 ,garnish with beaten cream and chopped nuts4 ,chocolate ,pudding cup butter #a cup sugar #a egg cup milk teaspoon salt #b cups flour #d teaspoons baking powder #c squares ,lowney's ,premium ,chocolate teaspoon vanilla ,melt butter1 add remaining ingredients1 except chocolate2 when thoroughly mixed add melted chocolate4 ,pour into buttered individual molds4 ,cover and steam one and one half hours4 ,serve with ,cream ,sauce4 ,mississippi ,custard #d cups milk #f eggs cup sugar teaspoon salt cup sherry wine #a tablespoon lemon juice ,beat yolks of eggs1 add sugar and salt4 ,scald the milk1 pour on to egg mixture1 cook in double boiler until mixture thickens4 ,beat whites of eggs until stiff2 place in pure sieve4 ,pour over them one quart of boiling water to which has been added the lemon juice4 ,arrange the custard and whites of eggs in layers in serving dish1 sprinkling each layer with sherry wine4 ,have the whites of eggs on the top layer1 dredge with granulated sugar1 chill and serve4 ,orange ,pudding #b cups scalded milk #a cup soft bread crumbs #d eggs #a tablespoon lemon juice cup sugar cup orange juice grated rind of #a orange cup chopped almonds teaspoon salt ,pour milk over bread crumbs4 ,beat eggs1 add other ingredients4 ,when blended add bread and milk mixture4 ,steam in individual molds or one half pound baking powder boxes three fourths of an hour4 ,remove to serving dish2 garnish with slices of orange and ,hard ,sauce served in ,orange ,baskets4 ,georgia ,cream #a pint ,lemon ,jelly #b cups milk #d eggs #a cup sugar #b ounces gelatine cup candied cherries cup candied pineapple cup blanched almonds ,line a mold with ,lemon ,jelly4 ,make a custard with milk1 eggs and sugar2 add gelatine1 and stir until mixture begins to thicken1 then add fruit and nuts4 ,pour this mixture into the center of the mold1 leaving the ,lemon ,jelly border4 ,chill1 and serve with sweetened cream4 ,orange ,roly ,poly #b cups flour #b tablespoons lard #a teaspoon salt #d teaspoons baking powder cup milk #c oranges cut in slices cup sugar #b tablespoons chopped orange peel ,mix flour1 salt and baking powder1 add lard1 and chop until fine like meal2 add milk1 shape in oblong piece spread with oranges and orange peel1 and sprinkle with sugar4 ,roll like a jelly roll1 pinch the edges together4 ,place on plate in steamer and steam one and one half hours4 ,serve with ,orange ,sauce4 ,chestnut ,cream pound chestnuts #a cups milk cup sugar #c egg yolks #a tablespoon granulated gelatine cup cold water #a tablespoon sherry wine ,shell the chestnuts1 boil and mash4 ,scald milk2 add sugar and eggs1 and cook until of a creamy consistency4 ,mix gelatine and cold water4 ,add to custard mixture4 ,when well blended add chestnuts and flavoring4 ,pour into mold1 chill1 serve garnished with beaten cream4 ,pineapple ,sponge #b cups grated pineapple #a cup sugar #a tablespoons gelatine cup cold water #c tablespoons lemon juice #c egg whites grated rind of #a lemon few grains of salt ,mix pineapple1 sugar1 and one half cup water4 ,cook twenty minutes2 add gelatine which has been soaked in one quarter cup water4 ,strain1 set on ice to chill4 ,when it begins to thicken add seasonings and beaten whites4 ,beat until stiff4 ,mold1 chill and serve4 ,,chapter ,,xxii ,,economical ,,receipts ,baked ,beans #d cups beans pound salt pork #a tablespoon salt #d tablespoons sugar or #d tablespoons molasses tablespoon mustard ,soak beans over night1 drain1 cover with cold water and simmer until tender when pierced with a darning needle4 ,drain1 pour one half of beans into bean pot2 add salt1 sweetening and mustard4 ,place salt pork which has been scored on top of beans1 cover with remaining beans and cover whole with boiling water4 ,cover bean pot and bake in a slow oven eight hours4 ,uncover the last hour of cooking4 ,many people cook one small onion with the beans4 ,to score pork1 cut the pork rind into small squares4 ,oatmeal ,muffins ,no4 #b #a cup milk #a cup uncooked oatmeal #b tablespoons lard or suet cup lukewarm water cup molasses #b to #c cups entire wheat flour yeast cake #a teaspoon salt ,scald milk2 add oatmeal and shortening2 let stand until cool4 ,dissolve yeast in lukewarm water1 add molasses1 combine mixtures1 add entire wheat and salt1 knead1 let rise1 knead1 shape1 let rise1 and bake4 ,oatmeal ,wafers ,no4 #b #a cup rolled oats #a egg teaspoon salt #a tablespoon butter cup sugar ,beat egg1 add remaining ingredients1 drop from a teaspoon on to a buttered sheet4 ,bake in a moderate oven4 ,flaked ,rice ,macaroons ,substitute one and one half cups flaked rice for the rolled oats1 and follow the directions for ,oatmeal ,wafers4 ,boiled ,kale ,remove leaves1 reject stalks1 wash in several waters4 ,cook in boiling salted water4 ,drain1 season1 and serve like spinach4 ,german ,cabbage #a small red cabbage cup bacon fat #a tablespoon chopped onion teaspoon salt few grains cayenne few grains nutmeg cup vinegar #b teaspoons brown sugar ,chop cabbage and soak in cold water4 ,melt bacon fat1 add onion1 cook five minutes2 add cabbage1 salt1 cayenne and nutmeg1 cook until cabbage is tender4 ,it should steam1 and no water should be added4 ,add sugar and vinegar1 cook five minutes1 and serve4 ,vegetable ,croquettes #a cup cooked rice #b cups baked beans cup mashed potato salt and pepper few drops onion juice #a tablespoon butter #b tablespoons flour cup tomato ,melt butter1 add flour2 when blended1 add tomato1 cook five minutes1 add remaining ingredients1 chill1 shape1 and fry4 ,salt ,mackerel #a salt mackerel #b tablespoons butter #a cup milk teaspoon pepper #a tablespoon flour ,soak the mackerel over night in cold water to cover4 ,in the morning drain1 wash1 rinse in cold water1 and place flesh side up in dripping pan4 ,cover with milk1 and cook in a moderate oven about twenty minutes4 ,melt butter1 add flour2 when well blended1 mix with milk in pan1 and cook five minutes4 ,serve on hot platter and pour sauce over fish1 sprinkle with pepper4 ,fish ,balls #a cup raw salt codfish #b cups potato cubes #a egg teaspoon pepper teaspoon salt #a tablespoon butter ,shred the codfish and press into the cup1 put the potatoes in a saucepan1 add fish1 and cover with boiling water4 ,cook until potatoes are tender but not mushy4 ,drain in a colander1 mash thoroughly4 ,add salt1 pepper and butter1 beat with a fork until light and fluffy1 add egg well beaten and beat again4 ,shape into balls or drop from a tablespoon4 ,fry in deep fat1 drain on brown paper1 serve hot4 ,salt ,fish ,cakes #b cups salt codfish #b cups hot mashed potato #a tablespoon butter cup milk teaspoon pepper teaspoon salt ,soak the fish one or two hours4 ,drain1 cover with cold water1 and simmer until fish is tender4 ,drain and chop4 ,add mashed potato and seasonings1 beat well1 shape into round flat cakes1 and saut in hot pork fat4 ,serve on hot platter and garnish with crisp cubes of fat salt pork4 ,fresh ,fish ,cakes ,substitute two cups of cooked fresh fish for the salt codfish1 and proceed as for ,salt ,fish ,cakes4 ,salt ,fish ,souffl #b cups cooked salt fish #b cups mashed potatoes #d eggs #d tablespoons butter cup cream or rich milk salt and pepper ,mix fish and potatoes and beat well1 add cream and seasonings4 ,beat yolks of eggs until lemon-colored and thick1 add to fish mixture1 when thoroughly blended add stiffly beaten whites1 carefully cutting and folding them in4 ,pour into a buttered baking dish1 bake in a moderate oven about thirty minutes4 ,codfish ,omelet #b eggs #a cup codfish #a tablespoon butter #b tablespoons flour cup milk ,melt butter1 add flour1 when blended add scalded milk and codfish1 cook two minutes4 ,beat yolks of eggs until lemon-colored and thick2 add fish mixture4 ,beat whites until stiff1 cut and fold beaten whites into fish mixture4 ,cook like ,foamy ,omelet4 ,fish ,pudding #b cups cooked fish cup thick ,white ,sauce salt few drops onion juice #b eggs pepper ,press the fish through a pure sieve1 season1 add ,white ,sauce1 and beat well4 ,beat yolks of eggs until lemon-colored and thick1 add to fish mixture4 ,cut and fold in the stiffly beaten whites of eggs1 and bake in moderate oven twenty minutes4 ,smoked ,herring ,cover herring with boiling water4 ,let stand twenty minutes4 ,drain1 skin1 and broil over a clear fire ten minutes1 or bake in oven fifteen minutes4 ,spread with butter and serve hot4 ,corned ,beef ,hash ,no4 #b #b cups corned beef #b cups chopped potatoes #a cup chopped beets #a slice chopped onion #a teaspoon salt cup milk or hot water ,mix all the ingredients4 ,grease an iron frying pan1 heat1 add hash1 spread evenly1 cover1 and cook slowly one hour4 ,fold1 turn1 and serve4 ,vegetable ,hash cup chopped carrots #a cup chopped potatoes cup chopped turnips few drops onion juice #b cups chopped cabbage #a cup chopped beets #b tablespoons beef fat cup milk or hot water salt and pepper ,melt the fat in an iron frying pan2 when hissing hot1 pour in the above ingredients1 spread evenly1 cover1 and cook slowly one half hour4 ,fold1 turn1 and serve4 ,lamb ,stew #b pounds breast of lamb #b cups boiling water #b cups potato cubes #b tablespoons butter or pork fat cup sliced onion #b tablespoons rice #a cup strained tomato salt and pepper ,brown the onions in hot fat1 cut meat in two-inch pieces1 add to onions1 cover with hot water1 and simmer two hours4 ,parboil potatoes4 ,add rice when meat has cooked one hour4 ,add parboiled potatoes one half hour before serving4 ,add tomato ten minutes before serving4 ,season with salt and pepper4 ,the tomato may be omitted and one cup of water substituted4 ,scalloped ,mutton #b cups ,tomato ,sauce #a cup cooked macaroni #b cups mutton cut in cubes #a cup cracker crumbs cup melted butter salt and pepper ,arrange the macaroni1 mutton1 and ,tomato ,sauce in layers1 sprinkle each layer with salt and pepper1 cover the top with the cracker crumbs which have been mixed with the butter1 bake until the crumbs are brown4 ,barbecued ,lamb #a forequarter of lamb #b cups water #a tablespoon salt cup vinegar #a teaspoon ,kitchen ,bouquet #a teaspoon ,worcestershire ,sauce ,remove the bones from the lamb and tie in a roll4 ,place lamb on trivet in dripping pan1 and pour the remaining ingredients over it4 ,cook in moderate oven1 baste every ten minutes4 ,allow twenty minutes to the pound for cooking4 ,serve with ,tomato ,sauce4 ,veal ,balls #b cups chopped raw veal cup chopped raw salt pork #a cup cracker crumbs cup water or stock #a tablespoon vinegar #a teaspoons salt #a tablespoon flour #a egg few drops onion juice ,mix the ingredients and shape into balls4 ,saut in salt pork fat4 ,cover with ,curry ,sauce and cook in oven one hour4 ,serve on a bed of rice or macaroni4 ,stewed ,kidneys on ,toast #b lambs' kidneys #b cups water #b slices onion #d slices toast #b teaspoons salt teaspoon pepper #b tablespoons butter #b tablespoons flour ,remove thin skin from kidneys and cut in small pieces2 soak in cold water to cover for one hour4 ,drain1 add two cups water and onion1 and simmer until kidneys are tender4 ,melt butter1 add flour and seasonings1 and thicken water in which kidneys were cooked2 cook five minutes4 ,arrange kidneys on toast1 and strain sauce over them4 ,serve immediately4 ,stewed ,heart #b hearts #b tablespoons pork fat #b tablespoons chopped onion #c cups cold water salt and pepper flour ,wash the hearts 7calves' or lambs' hearts are the most tender74 ,sprinkle with salt and pepper and dredge with flour4 ,saut in pork fat1 adding onion when half sautd4 ,cover with water and cook in covered dish in a slow oven for about three hours1 adding more water if needed4 ,arrange hearts on platter1 strain gravy over them1 and garnish with toast points4 ,calf's ,heart ,stuffed ,wash the heart1 stuff-with ,cracker ,stuffing4 ,sew4 ,arrange one half cup each of onions and carrots in the bottom of a baking dish1 place the heart on this bed4 ,sprinkle with salt and pepper1 dredge with flour1 and bake two hours4 ,baste often with pork fat4 ,remove from pan and make a brown gravy1 using three tablespoons of the fat from the pan1 adding three tablespoons flour and one and one half cups boiling water4 ,serve gravy around heart4 ,liver ,loaf #a calf's liver cup bread crumbs teaspoon salt #a teaspoon ,kitchen ,bouquet #a tablespoon vinegar #d slices salt pork chopped #b tablespoons chopped onion #a cup water or stock few grains of cayenne few gratings of nutmeg ,wash the liver and chop1 cook in boiling water five minutes1 drain1 add bread crumbs and chop1 add remaining ingredients1 and press into bread pan4 ,cover1 and bake one hour in slow oven4 ,nut ,loaf #b cups soft bread crumbs #a cup milk #b cups chopped nuts teaspoon salt #a egg #a teaspoon ,kitchen ,bouquet teaspoon pepper #a tablespoon butter or bacon fat ,soak the crumbs in milk until soft1 add remaining ingredients4 ,pour into bread pan1 baste with water1 butter1 or pork fat1 and bake one hour4 ,serve hot or cold with ,tomato ,sauce4 ,mutton ,pot ,roast ,wipe1 roll1 and skewer the forequarter of mutton from which the bones have been removed4 ,brown in a small amount of fat in a hot frying pan4 ,parboil four potatoes4 ,drain4 ,put a layer of potatoes in deep pudding dish1 cover with a layer of sliced onions1 sprinkle with flour1 salt1 and pepper4 ,put the meat on the vegetables and add one cup water or stock4 ,cover and cook in a slow oven three hours4 ,add more liquid if needed1 but if the oven is right1 no more should be necessary4 ,sautd ,salt ,pork ,cut salt pork in one fourth inch slices1 cover with boiling water1 and cook five minutes4 ,drain1 arrange in frying pan1 and cook slowly for five minutes1 then more rapidly until crisp and brown on both sides4 ,salt ,pork in ,batter ,cut salt pork in thin slices1 cover with boiling water1 and cook five minutes4 ,drain and saut1 or dip in ,fritter ,batter1 and saut in pork fat or fry in deep fat4 ,broiled ,kidneys #b kidneys #d tablespoons cracker crumbs #b tablespoons butter melted salt1 pepper and lemon juice ,remove the thin skin from the kidneys1 and cut in one fourth inch slices4 ,wash1 soak in acidulated water one half hour4 ,drain1 season1 dip in butter1 then in crumbs1 and broil five minutes4 ,serve on hot platter with ,matre d',htel ,butter4 ,pot ,roast ,season a solid piece of beef1 either the round or vein1 with salt and pepper4 ,dredge with flour4 ,brown in a frying pan with a small amount of fat4 ,place in kettle1 add one cup boiling water1 cover closely1 and cook in slow oven until meat is tender4 ,if the water cooks away1 add just enough to keep the meat from burning4 ,serve hot with ,brown ,gravy or ,tomato ,sauce4 ,cottage ,pie #a cup chopped meat #a cup hot water or gravy #b cups hot mashed potato teaspoon salt cup hot milk #a tablespoon butter few grains celery salt teaspoon pepper ,put meat in casserole1 add salt and pepper to taste1 and the hot water4 ,mix the remaining ingredients with the mashed potato1 and spread on top of meat2 bake in hot oven until potato is brown4 ,rice with ,cheese #b cups steamed rice #b tablespoons butter teaspoon salt cup grated cheese few grains cayenne milk ,arrange rice and cheese in alternate layers in buttered baking dish1 add remaining ingredients1 allowing sufficient milk to moisten4 ,cover with buttered cracker crumbs4 ,bake until crumbs are brown4 ,cottage ,cheese ,pour sour milk into a cheese cloth4 ,when all of the whey has drained through1 season the curd with salt1 add a very small amount of butter or cream1 and form into balls4 ,chill and serve4 ,if the curd is not thick1 it may be necessary to heat the sour milk1 but heat is apt to make the curd tough4 ,cranberry ,sauce #b cups sugar #a cup cranberry juice #a tablespoon butter #b tablespoons lemon juice ,boil sugar and juice seven minutes1 add butter1 and serve4 ,sour ,cream ,gingerbread #a egg cup molasses cup sugar cup sour cream #b teaspoons soda #c teaspoons ginger #b teaspoons cinnamon teaspoon salt #b cups flour ,mix and sift the dry ingredients three times4 ,beat egg1 add cream1 molasses1 and remaining ingredients1 and beat until smooth4 ,pour into buttered pan and bake in moderate oven twenty to thirty minutes4 ,peach ,tapioca #a cup evaporated peaches #a cup sugar #a cup tapioca #b cups boiling water #a tablespoon lemon juice teaspoon salt ,cover peaches with cold water and soak over night4 ,cover tapioca with cold water and soak two hours4 ,drain tapioca1 add boiling water and salt1 and cook in double boiler until transparent4 ,drain peaches1 add sugar1 and cook in double boiler until tender2 add lemon juice4 ,put peaches in bottom of baking dish1 pour over tapioca mixture1 and bake twenty minutes4 ,serve hot or cold with sugar and cream4 ,apricot ,tapioca ,prepare the same as ,peach ,tapioca1 substituting one cup apricots for the peaches4 ,rhubarb and ,raisin ,pudding #b cups bread crumbs #b cups rhubarb cup chopped lemon peel cup raisins cup sugar #a tablespoon lemon juice ,arrange ingredients in layers1 having crumbs on top layer4 ,dot over with butter4 ,cover and cook one hour4 ,gooseberry ,trifle #b cups green gooseberries #a cup sugar cup pearl tapioca #b cups boiling water #a tablespoon lemon juice ,soak tapioca over night4 ,cook in boiling water until transparent4 ,cook gooseberries and sugar together until soft2 add lemon juice4 ,combine mixtures and serve cold4 ,cranberry ,puffs #b cups cranberries #b cups flour #d tablespoons shortening #b eggs #a cup milk #d teaspoons baking powder #a teaspoon salt ,mix and sift dry ingredients1 add shortening1 and chop until mealy2 add well-beaten eggs and cranberries4 ,pour into popover bowls and steam one and one half hours4 ,serve with ,cranberry ,sauce4 ,tapioca and ,prune ,pudding #h tablespoons tapioca #c cups water teaspoon salt grated rind and juice of lemon #a cup prunes cup sugar ,soak tapioca over night4 ,cook in double boiler until transparent4 ,soak prunes over night4 ,drain1 add one cup water1 and simmer until tender4 ,remove stones and cut prunes in pieces4 ,add seasonings to tapioca4 ,arrange tapioca and prunes in layers in a buttered pudding dish4 ,cover1 bake in a moderate oven one half hour4 ,serve with sugar and milk4 ,rhubarb ,pudding #h slices bread #d tablespoons butter #b cups rhubarb #b cups sugar ,butter the bread1 arrange buttered bread1 rhubarb cut in small pieces1 and sugar in layers in buttered baking dish4 ,steam one hour and bake uncovered one half hour4 ,apple ,compote with ,rice #c cups sugar #b cups water #f apples #d slices of lemon #b cups cooked rice ,cook sugar and water together ten minutes4 ,pare1 core1 and cut apples in thick round slices4 ,add lemon slices to sirup1 and cook apples1 a few slices at a time1 until all are cooked4 ,arrange rice in bottom of serving dish4 ,arrange slices of apple overlapping each other1 on top of rice4 ,boil the sirup until thick1 and pour over apples4 ,cool and serve4 ,pears1 peaches1 or oranges may be substituted for apples4 ,cocoanut ,custard #b cups milk #a teaspoon cornstarch teaspoon salt #a egg cup sugar #a cup cocoanut ,scald milk1 add cornstarch which has been mixed with a small amount of cold milk1 cook ten minutes4 ,mix other ingredients1 add to cornstarch mixture1 cook one minute4 ,pour into serving dish4 ,chill and serve4 99 99 99 99 99 ,we also call attention to the following economical dishes given elsewhere in the book and to be found in the ,index4 ,soups ,bean ,soup ,baked ,bean ,soup ,cabbage ,soup ,sorrel ,soup ,rice ,soup ,onion ,soup ,pea ,soup ,spinach ,soup ,potato ,soup ,tomato ,soup ,vegetable ,soup ,black ,bean ,pure ,split ,pea ,pure ,lentil ,pure ,potato ,chowder ,corn ,chowder ,salt ,codfish ,chowder ,meats ,braised ,beef ,spiced ,beef ,stewed ,beef ,pot ,roast ,beef ,ragot ,hamburg ,steak ,pork ,chops ,fried ,calf's ,liver ,broiled ,pig's ,feet ,calf's ,heart stuffed ,miscellaneous ,corn ,meal ,mush ,goldenrod ,eggs ,rice ,croquettes ,turkish ,pilaf ,salads ,lima ,bean ,salad ,cabbage ,salad ,onion ,salad ,potato ,salad ,rice and ,vegetable ,salad ,apple ,salad ,vegetable ,salad ,desserts ,blanc ,mange ,chocolate ,blanc ,mange ,irish ,moss ,blanc ,mange ,chocolate ,irish ,moss ,blanc ,mange ,cornstarch ,pudding ,tapioca ,pudding ,apple ,tapioca ,apple ,sago ,danish ,pudding ,chocolate ,bread ,pudding ,baked ,apple ,dumpling ,scalloped ,apple ,apple ,dumpling ,brown ,betty ,apple ,charlotte ,apples on a ,bed of ,rice ,apple ,indian ,indian ,pudding ,steamed ,indian ,rice ,pudding ,indian ,tapioca ,rice ,pudding ,sour ,milk ,gingerbread ,hot ,water ,gingerbread ,,bibliography ,a4 ,b4 ,z4 of our own ,nutrition ,,horace ,,fletcher ,a ,cook ,book for ,nurses ,,sarah ,c4 ,,hill ,bacteria ,yeasts and ,molds in the ,home ,h4 ,w4 ,,conn ,boston ,cook ,book ,,mary ,j4 ,,lincoln ,boston ,cooking ,school ,cook ,book ,,fannie ,m4 ,,farmer ,canning and ,preserving ,s4 ,t4 ,,rorer ,century ,cook ,book ,,mary ,,ronald ,cereals in ,america ,t4 ,f4 ,,hunt ,chemistry of ,cookery ,,mattieu ,,williams ,chemistry and ,economy of ,food ,,atwater ,cost of ,food ,,richards ,cost of ,living ,,richards ,dainty ,breakfasts ,,phyllis ,,browne ,dietetic ,value of ,bread ,,goodfellow ,elements of the ,theory and ,practice of ,cookery ,,williams ,,fisher ,fish as ,food ,u4 ,s4 ,,department ,,of ,,agriculture ,food and its ,functions ,,james ,,knight ,foods and their ,adulterations ,,wiley ,food and the ,principles of ,dietetics ,r4 ,,hutchison ,food ,products of the ,world ,,mary ,e4 ,,green1 ,m4,d4 ,handbook of ,invalid ,cooking ,,mary ,a4 ,,boland ,home ,science ,cook ,book ,,anna ,,barrows ,,and ,,mary ,j4 ,,lincoln ,hostess of ,to-day ,l4 ,h4 ,,larned ,how to ,cook for the ,sick and ,convalescent ,h4 ,v4 ,,sachse ,i ,go ,a-marketing 8,,henrietta0 ,luncheons ,,mary ,,ronald ,made ,over ,dishes ,,mrs4 ,,rorer ,marion ,harland's ,complete ,cook ,book ,,marion ,,harland ,practical ,cooking and ,serving ,,janet ,,mck4 ,,hill ,salads1 ,sandwiches1 and ,chafing ,dish ,dainties ,,janet ,,mck4 ,,hill ,vegetarian ,cookery ,a4 ,g4 ,,payne ,young ,housekeeper ,,maria ,,parloa ,,glossary ,anchovy--,a fish caught in the ,mediterranean4 ,anchovy ,essence--,consists of pounded anchovies cooked with water1 vinegar1 spices1 and mushrooms4 ,angelica--,a plant1 the stalks of which are preserved1 used for decorating4 ,appetizers--,cold hors d'uvres1 side dishes1 served preliminary to the dinner1 supposed to create an appetite for something more substantial4 ,aspic--,savory jelly4 ,au1 ,aux--,to or with4 ,baba ,cakes--,sweet ,cakes raised with yeast4 ,bain-marie--,a double boiler4 ,bisque--,a paste or pure4 ,blanch--,to scald4 ,bombe--,ices in a mold1 an outside coating of one kind1 a filling of another4 ,bouche--,mouthful4 ,bouillon--,beef broth4 ,brioche--,a bread made rich with eggs4 ,brochette--,a skewer4 ,canap--,pieces of toast or bread1 spread with some mixture4 ,caviare--,salted and smoked sturgeon roe4 ,curaoa--,a cordial4 ,cutlets--,steaks of veal1 lamb1 mutton1 or pork4 ,entre--,a made dish served as a course or between courses4 ,foie-gras--,fat liver2 especially the liver of fat geese4 ,fondue--,cheese and eggs cooked together4 ,fondant--,cooked and beaten sugar1 ready to flavor and mold for centers of bonbons4 ,franaise--,in ,french style4 ,frapp--,half frozen4 ,fricassee--,originally meat fried and served with a sauce4 ,gherkins--,small cucumbers4 ,giblets--,the neck1 liver1 gizzard1 and heart of poultry or game4 ,glac--,glossed over4 ,hors d'uvres--,side dishes4 ,italienne--,in ,italian style4 ,jardinire--,mixed vegetables4 ,koumiss--,fermented milk4 ,macedoine--,a mixture of several fruits or vegetables4 ,marinade--,a pickle composed of vinegar1 oil1 salt1 and pepper4 ,to ,marinate--,to pickle in a ,french ,dressing4 ,marrons--,chestnuts4 ,mayonnaise--,salad sauce4 ,meringue--,mixture of sugar and white of egg beaten together4 ,mignon--,small4 ,mousse--,moss1 froth1 something light and spongy4 ,mulligatawny--,curry soup4 ,noir--,black4 ,papillote--,paper4 ,parfait--,perfect4 ,pt--,paste4 ,pilaf--,turkish dish of rice and tomatoes4 ,potage--,soup4 ,printanire 7 la7--,with young spring vegetables4 ,pure--,ingredients rubbed through a sieve4 ,ragot--,a highly seasoned fish or meat dish4 ,rissoles--,something crisp4 ,riz--,rice4 ,roux--,butter and flour mixed and used for thickening4 ,sabayon--,a custard flavored with wine4 ,salamander--,an iron1 similar to a large poker1 used for browning surfaces1 which cannot be placed in the oven4 ,salmi--,a rich stew1 generally of game4 ,scones--,scotch name for baking powder biscuit4 ,sippett--,small cubes of fried bread4 ,sorbet--,frozen punch4 ,souffl--,a puff1 something light and fluffy4 ,syllabub--,old ,english name for whipped and flavored cream4 ,,index ,illustration3 ,registered4 8,,name ,,on ,,every ,,piece0 ,,lowney',s ,,chocolate ,,bonbons ,are known and sold almost everywhere4 ,the reason they have the largest sales in the world is that they are superfine goods at reasonable prices4 ,they are made of ,mother ,nature's own fruits and saps and nuts--pure4 ,owing to their purity you can eat them freely and still be happy4 ,they are safe for children4 ,the dinner table is not complete without a dish of bonbons to decorate it1 and to enjoy at dessert4 ,,lowney',s ,,bonbons ,,are ,,uniform1 ,,delicious1 ,,pure ,,index ,accessories for ,soup1 #db4 ,alabama ,salad1 #cfd4 ,albuminized ,milk1 #cec4 ,almond1 ,cake1 #bgj4 ,cookies1 #bgc4 ,sticks1 #bee4 ,almonds1 #cae4 ,deviled1 #cda4 ,salted1 #cdj4 ,anchovy ,canaps1 #cg4 ,sandwiches1 #aig4 ,angel ,cake1 #bfi4 ,angelettes1 ,chocolate1 #bgg4 ,apple1 ,batter ,pudding1 #bcb4 ,charlotte1 #bcb4 ,compote with ,rice1 #chc4 ,dumpling1 #bca4 ,dumpling1 ,baked1 #bbi4 ,flame1 #bcj4 ,flamingo1 #bcj4 ,fritters1 #agi4 ,ginger1 #cbi4 ,indian ,pudding1 #bcc4 ,jelly1 #cbf4 ,marmalade1 #cbi4 ,meringue1 #bad4 ,nests1 #bca4 ,pie1 #bdi4 ,rice ,pudding1 #bbc4 ,sago1 #bac4 ,sauce1 #bda4 ,scalloped1 #bca4 ,souffl1 #bcj4 ,sponge1 #bbi4 ,tapioca1 #bac4 ,tarts1 #bef4 ,water1 #cdi4 ,apples1 #cac4 and ,pineapples1 ,canned1 #cai4 ,baked1 #bbi4 ,canned1 #cah4 on a ,bed of ,rice1 #bcb4 ,preserved1 #cbb4 ,stewed1 #bbc4 ,apricot1 ,marmalade1 #ccj4 ,sauce1 #bdj4 ,tapioca1 #cha4 ,apricots1 ,preserved1 #cbd4 ,arrowroot1 ,blanc ,mange1 #cei4 ,custard1 #bji4 ,artichoke ,soup1 #dg4 ,artichokes1 ,globe1 #ajd4 ,jerusalem1 #ajd4 ,maryland1 #cfd4 ,scalloped ,globe1 #ajd4 with ,hollandaise ,sauce1 #aed4 ,asparagus1 #ajd4 in ,croustades1 #aed4 ,soup1 #dg4 ,aspic1 ,jelly1 #acd4 ,jelly1 ,quick1 #ace4 of ,pt de ,foie ,gras1 #adb4 ,bacon1 and ,chicken ,livers1 #cda4 and ,mushrooms1 #cda4 ,broiled1 #ie4 ,canaps1 #ch4 ,cooked in the oven1 #ie4 ,omelet1 #aba4 ,baking ,powder ,biscuit1 #aga4 ,baltimore1 ,cookies1 #cfg4 ,cup1 #cfh4 ,filling1 #cff4 ,banana1 ,custard1 #bji4 ,fried in ,crumbs1 #aee4 ,fritters1 #agi4 ,ice ,cream1 #bif4 ,sauce1 #bda4 ,bananas1 #cac4 ,deviled1 #cda4 ,sautd1 #cdg4 ,banbury1 ,squares1 #bef4 ,tarts1 #bee4 ,bangor ,brownies1 #bgc4 ,barberry ,jelly1 #cbh4 ,barley1 ,gruel1 #cec4 ,water1 #cdi4 ,batter1 for ,fruit ,fritters1 #aeg1 #agh4 ,peach1 #bcc4 ,beans1 ,agricultural1 #ajd4 ,baked1 #cgb4 ,canned1 #cba4 ,kidney1 #ajd4 ,lima1 #ajd4 ,shelled1 #ajd4 ,string1 #aje4 ,bean ,soup1 #dg4 ,beef1 #ai-bc1 #hb4 ,balls1 ,scraped1 #ceg4 ,boiled1 #hb4 ,braised1 #hc4 ,corned1 #hd4 ,deviled1 #cda4 ,essence1 #ceg4 ,fillet of1 #hc4 ,fillet of1 ,broiled1 #hd4 ,fillet of1 ,sautd1 #hd4 ,fillets of1 ,broiled1 with ,oysters1 #hd4 ,frizzled1 #cdb4 ,juice1 #cef4 ,mignons of1 ,deviled1 #ade4 ,ragot1 #hf4 ,roast1 #he4 ,raw1 ,sandwiches1 #cef4 ,steak1 ,broiled1 #hg4 ,steak1 ,smothered in ,onions1 #hg4 ,spiced1 #hf4 ,stewed1 #hf4 ,tea1 #ceg4 ,tea1 ,frozen1 #ceg4 to ,scrape1 #cef4 with ,currant ,jelly ,sauce1 #cdb4 ,beets1 #aje4 ,beet ,tops1 #ajf4 ,berries1 #cac4 ,berry ,muffins1 #agb4 ,beverages1 #cjf4 ,birds1 ,boning1 #aa4 ,biscuit1 ,baking ,powder1 #aga4 ,drop1 #agb4 ,fruit1 #agb4 ,glac1 #cjc4 ,tortoni1 #cjc4 ,bisque1 ,clam1 #ei1 #fj4 ,crab1 #cfa4 ,lobster1 #ei4 ,oyster1 #fj4 ,oyster1 la ,reine1 #fj4 of ,shrimps1 ,bretonne1 #fj4 ,blackberries1 ,canned1 #cai4 ,preserved1 #cbb4 ,blackberry1 ,dumpling1 #bce4 ,jam1 #cca4 ,jelly1 #cbg4 ,pie1 #bej4 ,shortcake1 #agf4 ,black ,currant ,jam1 #ccb4 ,blanc ,mange1 ,arrowroot1 #cei4 ,chocolate1 #bjc4 ,chocolate ,irish ,moss1 #bab4 ,coffee ,irish ,moss1 #bab4 ,irish ,moss1 #baa4 ,blueberries1 ,canned1 #cai4 ,blueberry1 ,pie1 #bej4 ,pudding1 ,steamed1 #bce4 ,puffs1 #bcf4 ,bluefish1 ,baked1 #ga4 ,bombe ,glac1 ,raspberry1 #cjd4 ,strawberry1 #cjd4 ,bouches1 #bed4 la ,macedoine1 #aeb4 ,bouillon1 #fa4 ,braids1 #afi4 ,brains1 ,breaded1 #adi4 ,scalloped1 #adh4 ,brandy ,cocoa1 #cjg4 ,brazilian ,nuts1 #cae4 ,bread and ,butter ,sandwich1 #cef4 ,bread1 ,brown1 #afg4 ,date1 #aff4 ,entire ,wheat1 #afe4 ,filbert1 #aff4 ,five ,hour1 #aga4 ,gluten1 #aff4 ,graham1 #afe4 ,griddle ,cakes1 #agf4 ,hard ,ginger1 #bgi4 ,milk1 #afd4 ,milk and ,water1 #afe4 ,new ,england ,fried1 #agh4 ,pudding1 #bcd4 ,pudding1 ,buttered1 #bce4 ,pulled1 #aga1 #cef4 ,raised ,brown1 #afg4 ,rye1 #aff4 ,salt ,rising1 #afe4 ,squash1 #aga4 ,sticks1 #afi4 ,sweet ,milk ,brown1 #afg4 ,toast ,brown1 #cef4 ,virginia ,spoon1 #cfa4 ,walnut1 #aff4 ,water1 #afe4 ,breakfast ,cocoa1 #cjh4 ,bride's ,cake1 #bgj4 ,brioche1 #afh4 ,broth1 ,chicken1 #ceh4 ,clam1 #ceh4 ,mutton1 #ceg4 ,brown ,betty1 #bca4 ,brown ,bread1 ,ice ,cream1 #bif4 ,toast1 #cef4 ,brownies1 ,bangor1 #bfa4 ,lowney's1 #bgh4 ,brown ,soup ,stock1 #fa4 ,brown ,sugar ,frosting1 #bhg4 ,brussels ,sprouts1 #aje4 ,buckwheat ,cakes1 #agg4 ,buns1 #afg4 ,burnt ,almond ,ice ,cream1 #big4 ,butter1 ,cake1 ,simple1 #bfc4 ,clarifying ,melted1 #ab4 ,creaming1 #ad4 ,buttercups1 #caf4 ,butter ,scotch1 #cae4 ,taffy1 #cae4 ,cabbage1 #ajc1 #aje4 and ,celery1 ,pickled1 #cce4 ,german1 #cgc4 ,pickled1 #cce4 ,soup1 #dh4 ,sprouts1 ,young1 #ajf4 ,caf1 ,frapp1 #cje4 ,parfait1 #cjb4 ,cake1 ,almond1 #bgj4 ,angel1 #bfi4 ,bride's1 #bgj4 ,chocolate1 #bfj1 #bgj4 ,chocolate ,marshmallow1 #bfg4 ,chocolate ,pound1 #bfa4 ,chocolate ,raisin1 #bfa4 ,chocolate ,sponge1 #bfb4 ,cocoa1 #bfb4 ,cold ,water ,sponge1 #bfh4 ,cream ,sponge1 #bfi4 ,currant1 #bfc4 ,dutch ,apple1 #agc4 ,fig1 #bfg4 ,fruit1 #bff4 ,gold1 #bfd4 ,hoe1 #cfj4 ,hot ,water ,sponge1 #bfh4 ,imperial1 #bff4 ,lady ,baltimore1 #cff4 ,layer1 #bfc4 ,marble1 #bfe4 ,marshmallow1 #bfg4 ,mocha1 #bfg4 ,nut1 #bfd4 ,orange1 #bfd4 ,plain ,chocolate1 #bfj4 ,plain ,sponge1 #bfg4 ,pound1 #bfe4 ,raised ,fruit1 #bff4 ,silver1 #bfd4 ,simple ,butter1 #bfc4 ,simple ,chocolate1 #bfh4 ,spice1 #bfd4 ,sunshine1 #bgj4 ,true ,sponge1 #bfi4 ,virginia ,fruit1 #cff4 ,walnut ,chocolate1 #bfb4 ,cakes1 ,cheese1 #aef4 ,chocolate ,nut1 #bfc4 ,fish1 ,fresh1 #cgd4 ,fish1 ,salt1 #cgd4 ,flannel1 #afh4 ,orange1 #cfg4 ,calf's1 ,brains la ,bchamel1 #cdf4 ,brains in ,batter1 #adh4 ,foot ,jelly1 #ceh4 ,heart1 ,stuffed1 #adf4 ,liver1 ,fried1 #add4 ,canap1 ,peach1 #cdg4 ,pineapple1 #cdh4 ,canaps1 #cg4 ,anchovy1 #cg4 ,bacon1 #ch4 ,caviare1 #cg4 ,cheese1 #cg4 ,crab1 #ch4 ,ham1 #ch4 ,lobster1 #ch4 ,nut and ,olive1 #ci4 ,salmon1 #ch4 ,sardine1 #ci4 ,tomato and ,cucumber1 #ci4 ,tongue1 #ci4 ,candy1 #cae4 ,cocoanut1 #caf4 ,cream1 #cae4 ,maple ,sugar1 #caf4 ,molasses1 #caf4 ,cantaloupe1 ,banana1 #bba4 ,sweet ,pickled1 #ccd4 ,cantaloupes1 #cad4 ,capon1 ,roast1 #ii4 ,caramel1 ,custard1 ,baked1 #baj1 #baa4 ,custard1 ,soft1 #baj4 ,filling1 #bhh4 ,frosting1 #bhd4 ,ice ,cream1 #big4 ,rice ,pudding1 #bcf4 ,sauce1 #bdb4 ,caramelizing1 #ad4 ,carrot ,fritters1 #aef4 ,carrots1 #aje4 ,sautd1 #aje4 with ,white ,sauce1 #aje4 ,castaas1 #cae4 ,caudle1 ,oatmeal1 #cee4 ,cauliflower1 #aje4 au gratin1 #aed4 ,fritters1 #ahj4 ,scalloped1 #aje1 #ajf4 with ,white ,sauce1 #aje1 #ajf4 ,caviare ,sandwiches1 #aig4 ,caviare1 ,canaps1 #cg4 ,sandwiches1 #aig4 ,celery1 #ajf4 au jus1 #aed4 ,fried1 #ajf4 ,fritters1 #ahj4 ,sandwiches1 #aih4 ,scalloped1 #ajf4 with ,white ,sauce1 #ajf4 ,cereals1 ,suggestions for ,cooking1 #aae-aag4 ,champagne ,cup1 #caj4 ,chantilly ,tarts1 #beg4 ,charlotte1 ,apple1 #bcb4 ,charlotte ,russe1 ,caramel1 #bbb4 ,chocolate1 #bjd4 ,french1 #bbb4 ,strawberry1 #bbc4 ,vanilla1 #bbb4 ,cheese1 and ,tomato ,rarebit1 #cdc4 ,balls1 #dc4 ,cakes1 #aeg4 ,canaps1 #cg4 ,cottage1 #chj4 ,crackers1 #db4 ,custard1 #cdb4 ,dreams1 #cdb4 ,omelet1 #cdb4 ,rice with1 #chj4 ,rissoles1 #aea4 ,sandwiches1 #aih4 ,straws1 #bee4 with ,red ,peppers1 #cdc4 ,cherries1 #cac4 ,canned1 #cai4 ,preserved1 #cbc4 ,cherry1 ,duff1 #bce4 ,jelly1 #cbg4 ,sauce1 #bdb4 ,chestnut1 ,cream1 #bad1 #cga4 ,mixture1 #bjg4 ,soup1 #ej4 ,stuffing1 #ajj4 ,chestnuts with ,chocolate ,cream1 #bjg4 ,chicken1 and ,mushrooms la ,crme1 #cdc4 ,baked1 #aeb4 ,baltimore1 #ig4 ,boiled1 #ie4 ,braised1 #ie4 ,breasts in ,aspic1 #adb4 ,broiled1 #if4 ,broth1 #ceh4 ,consomm1 #fc4 ,consomm with ,custard1 #fd4 ,consomm with ,macaroni1 #fd4 ,creole1 #ig4 ,croquettes1 #adj4 ,curried1 #cdc4 ,forcemeat1 #acd4 ,fricassee1 #ig4 ,fried1 #if4 ,fried in ,batter1 #ig4 ,gumbo ,soup1 #fe4 in ,aspic1 #adb4 ,livers in ,fontage ,cups1 #acg4 ,livers with ,mushrooms1 #cda4 ,mousse1 #ace4 ,pts1 #aeb4 ,pie1 #ih4 ,pie1 ,old-fashioned ,english1 #ih4 ,quenelles1 #de4 ,rissoles1 #aej4 ,roast1 #ii4 ,roast1 ,boned1 #ih4 ,sandwiches1 #aih4 ,sautd1 #if4 ,souffl1 #ace4 ,stock1 #fe4 ,stuffing for ,peppers1 #afa4 ,stuffing for ,roast1 #ii4 ,suprme1 #aec4 ,tamales1 #cfc4 ,timbales1 #ace4 with ,hard ,cooked ,eggs1 #cdd4 ,chili ,sauce1 #ccg4 ,chipped ,pears1 #cbi4 ,chocolate1 #cjf4 and ,rice ,pudding1 #bbg4 ,angelettes1 #bgg4 ,balls1 #bbf4 ,bavarian ,cream1 #bje4 ,blanc ,mange1 #bjc4 ,bread ,pudding1 #bbf4 ,cake1 #bfj1 #bgj4 ,cake1 ,plain1 #bfj4 ,cake1 ,simple1 #bfh4 ,cake1 ,walnut1 #bfb4 ,charlotte ,russe1 #bjd4 ,condensed ,milk1 #cjg4 ,cookies1 #bgg4 ,cream1 #bjg4 ,cream ,custard1 #bje4 ,cream ,mixture1 #bjg4 ,cream ,pie1 #beb4 ,cream ,sauce1 #bdg4 ,dominoes1 #bgf4 ,emergency1 #cjf4 ,fig ,ice ,cream1 #bid4 ,filling1 ,rich1 #bhg4 ,filling1 ,simple1 #bhh4 for ,fifty ,people1 #cjg4 ,french1 #cjf4 ,frosting1 #bhc4 ,frosting1 ,rich1 #bhb4 ,frozen1 #bih4 ,hermits1 ,lowney's1 #bge4 ,ice ,cream1 #bie1 #bif4 ,jumbles1 #bge4 ,junket1 #bjh1 #cfi4 ,junket ,ice ,cream1 #bie4 ,macaroons1 #bgg4 ,marshmallow ,cake1 #bfg4 ,mixture1 #bja4 ,mold1 #bjd4 ,mousse1 #bih1 #cja4 ,nut ,cake1 #bfc4 ,nut ,pudding1 #bbg4 ,nut ,pudding1 ,steamed1 #bae4 ,philadelphia ,ice ,cream1 #bie4 ,plain1 #cjf4 ,pound ,cake1 #bfa4 ,pudding1 ,imperial1 #bbc4 ,pudding1 ,steamed1 #bbh4 ,raisin ,cake1 #bfa4 ,raisin ,pudding1 #bad4 ,raspberry ,meringue1 #bjh4 ,sandwich1 #bja1 #bjb4 ,sauce1 #bjg4 ,souffl1 ,baked1 #bbe4 ,souffl1 ,frozen1 #bii4 ,sponge ,cake1 #bfb4 ,swedish ,meringues1 #bgf4 ,trifle1 #bje4 ,wafers1 #bgd4 ,walnut ,wafers1 #bge4 ,chop ,suey1 #aec4 ,chops1 ,baked1 ,soubise1 #ib4 ,broiled ,french1 #ic4 ,broiled ,loin1 #ic4 ,lamb1 ,breaded1 #ia4 ,lamb or ,mutton1 #ib4 ,lamb1 stuffed1 #ib4 ,lamb1 with ,soubise ,sauce1 #ib4 ,pan-broiled1 #ic4 ,pork1 ,baked1 #id4 ,pork1 ,broiled1 #id4 ,pork1 ,sautd1 #id4 ,veal1 #ij4 ,venison1 #ajb4 ,chow ,chow1 #ccf4 ,louisiana1 #cfe4 ,chowder1 ,clam1 #eg4 ,corn1 #ef4 ,crab1 #eh4 ,fish1 #eg4 ,lobster1 #eh4 ,new ,england1 #eg4 ,oyster and ,clam1 #cfa4 ,potato1 #ef4 ,salt ,cod ,fish1 #eh4 ,shrimp1 #eh4 ,christmas ,plum ,pudding1 #bci4 ,chutney1 #cch4 ,cider ,cup1 #caj4 ,cinnamon ,water1 #cej4 ,citron1 ,pie1 #bea4 ,preserved1 #cbc4 ,clam1 ,bisque1 #ei1 #fj4 ,broth1 #ceh4 ,chowder1 #eg4 ,cocktail1 #dj4 ,fritters1 #gh4 ,clams1 on the ,half ,shell1 #dj4 ,steamed1 #gg4 ,claret1 ,cup1 #caj4 ,sauce1 #bdb4 ,club ,sandwiches1 #aii4 ,cocktail1 ,clam1 #dj4 ,lobster1 #dj4 ,oyster1 #dj4 ,cocoa1 #cjg1 #cjh4 ,almond ,cream1 #bjf4 ,brandy1 #cjg4 ,breakfast1 #cjh4 ,cake1 #bfb4 ,cocoanut ,cookies1 #bgh4 ,cocoanut ,cream1 #bii4 ,cream1 #bjf4 for ,fifty ,people1 #cjg4 ,frapp1 #bie4 ,frosting1 #bhb4 ,froth1 #bjh4 ,fruit ,pudding1 #bbh4 ,ice ,cream1 #bih4 ,macaroon ,ice ,cream1 #bii4 ,macaroons1 #cfg4 ,nougat ,filling1 #bhh4 ,tutti-frutti ,cream1 #bjf4 ,nut ,ice ,cream1 #big4 ,cocoanut1 ,candy1 #caf4 ,cornstarch ,mold1 #bab4 ,custard1 #chc4 ,filling1 #bhi4 ,frosting1 #bhe4 ,molds with ,chocolate ,sauce1 #bjg4 ,pie1 #bea4 ,cod ,fish1 ,omelet1 #cge4 ,salt1 ,chowder1 #eh4 ,coffee1 ,after ,dinner1 #caj4 ,black1 #caj4 ,boiled1 #cji4 ,custard1 #baj4 ,filling1 #bhi4 ,french1 #cji4 ,frosting1 #bhd4 ,ice ,cream1 #big4 ,iced1 #cji4 ,mousse1 #cja4 ,sauce1 #bdb4 ,college ,pudding1 #bcc4 ,compote1 ,apple with ,rice1 #chc4 of ,figs1 #bbd4 ,consomm1 #fb4 l',italienne1 #fc4 au ,riz1 #fc4 ,chicken1 #fc4 ,chicken1 with ,custard1 #fd4 ,chicken1 with ,macaroni1 #fd4 ,claret1 #fb4 ,swiss1 #fc4 ,vegetable1 #fb4 with ,barley1 #fb4 with ,eggs1 #fb4 ,cookies1 ,almond1 #bgc4 ,baltimore1 #cfg4 ,chocolate1 #bgg4 ,cocoa ,cocoanut1 #bgh4 ,maryland1 #cfg4 ,nut1 #bgc4 ,sand1 #bgb4 ,soft ,sugar1 #bgb4 ,sugar1 #bgb4 ,cordial1 ,egg1 #ceb4 ,orange ,egg1 #ceb4 ,corn1 #ajf4 ,cake1 ,spider1 #agd4 ,canned1 #cba4 ,chowder1 #ef4 ,fritters1 #agi4 ,muffins1 #agc4 ,oysters1 #aeg4 ,soup1 #ej4 ,corn ,meal1 ,gruel1 #ced4 ,mush1 #aag4 ,mush1 ,fried1 #aag4 ,mush1 ,sautd1 #aag4 ,pone1 #cfj4 ,cornstarch ,mold1 ,cocoanut1 #bab4 ,fruit1 #bab4 ,pineapple1 #bab4 ,pudding1 #bab4 ,cornucopias1 #bgf4 ,cottage1 ,cheese1 #chj4 ,pie1 #chj4 ,pudding1 #bch4 ,pudding1 ,steamed1 #bch4 ,cowslips1 #ajf4 ,crab ,apple ,jelly1 #cbf4 ,crab ,apples1 ,preserved1 #cbb4 ,crab1 ,bisque1 #ei1 #cfa4 ,canaps1 #ch4 ,chowder1 #eh4 ,gumbo ,soup1 #ff4 ,crabs1 ,creole ,style1 #cfd4 ,deviled1 #hj4 ,fried ,soft-shelled1 #ha4 in ,fontage ,cups1 ,creamed1 #ach4 in ,red ,peppers1 #hj4 ,cracker ,gruel1 #ced4 ,crackers1 ,browned1 #db4 ,cheese1 #db4 ,cranberry1 ,jelly1 #cbg4 ,pie1 #bej4 ,puffs1 #chb4 ,sauce1 #cha4 ,tarts1 #bef4 ,cream1 ,almond ,italian1 #bbj4 ,banana ,bavarian1 #bai4 ,bavarian1 #bah4 ,bavarian ,ribbon1 #bbj4 ,brandy ,sauce1 #bda4 ,candy1 #cae4 ,caramel ,italian1 #bbj4 ,chestnut1 #cga4 ,chocolate1 #bjg4 ,chocolate ,bavarian1 #bai4 ,cocoa1 #bjf4 ,cocoa ,almond1 #bjf4 ,cocoa ,cocoanut1 #bii4 ,cocoa ,tutti-frutti1 #bjf4 ,coffee ,bavarian1 #bah4 ,filling1 #bhi4 ,frangipane1 #bee4 ,ginger ,bavarian1 #bai4 ,georgia1 #cgj4 ,italian1 #bai4 ,maple ,italian1 #bbj4 ,peach or ,apricot1 #bai4 ,pie1 #bfd4 ,pineapple ,bavarian1 #bah4 ,puffs1 #bga4 ,raspberry ,bavarian1 #bah4 ,rice ,bavarian1 #bba4 ,sauce1 #bda4 ,sherry ,sauce1 #bdb4 ,strawberry ,bavarian1 #bah4 ,toast1 #cef4 ,creamed ,eggs1 #cdd4 ,creamy ,sauce1 #bda4 ,crme ,frite1 #adf4 ,creoles1 #bgc4 ,crescents1 #afi4 ,crisps1 #db4 la ,russe1 #beg4 ,lemon1 #beg4 ,orange1 #beg4 ,croquettes1 #ac4 ,chestnut1 #aee4 ,chicken1 #adj4 ,cream1 #bdj4 ,finnan ,haddie1 #gd4 ,fish1 #adj4 ,lobster1 #aci4 ,macaroni1 #afc4 ,meat1 ,rice1 and ,tomato1 #aci4 ,potato1 #afj4 ,rice1 #afa4 ,rice and ,cheese1 #afb4 ,rice and ,tomato1 #afa4 ,sauce for1 #adj4 ,shad ,roe1 #aci4 ,surprise1 #afj4 ,sweetbread and ,mushroom1 #adj4 ,sweet ,rice1 #afb4 ,tomato1 #afb4 ,veal1 #adc4 ,vegetable1 #cgc4 ,croustades1 #aej4 ,roll1 #adg4 ,crotons1 #db4 ,crown ,roast1 #ia4 ,crullers1 #bgi4 ,crumbing1 #aj4 ,cucumber1 ,jelly1 #cbg4 ,ketchup1 #cci4 ,pickled1 #cce4 ,pickle1 ,sweet1 #ccd4 ,sandwiches1 #aih4 ,soup1 #ej4 ,cucumbers1 #ajf4 ,bchamel1 #aee4 ,boiled1 #ajf4 ,fried1 #ajf4 in ,aspic1 #adb4 ,scalloped1 #aee4 ,cumquat ,fritters1 #agi4 ,cup1 ,baltimore1 #cfh4 ,champagne1 #caj4 ,cider1 #caj4 ,claret1 #caj4 ,curaoa ,filling1 #bhi4 ,currant1 and ,raspberry ,jelly1 #cbh4 and ,raspberry ,preserve1 #cbi4 ,cake1 #bfc4 ,jelly1 #cbg4 ,jelly ,sauce1 #abf4 ,pie1 #bej4 ,punch1 #caa4 ,sauce1 #bdb4 ,water1 #cej4 ,currants1 #cac4 ,canned1 #cai4 ,preserved1 #cbi4 ,spiced1 #ccb4 ,curried ,chicken1 #cdc4 ,curry of ,game1 #adg4 ,custard1 ,arrowroot1 #bji4 ,banana1 #bji4 ,caramel1 ,baked1 #baj1 #baa4 ,cheese1 #cdb4 ,chocolate ,cream1 #bje4 ,cocoanut1 #chc4 ,coffee1 #baj4 ,fruit1 #bji4 ,mississippi1 #cfi4 ,pie1 #bej4 ,rennet1 #ceh4 ,sauce1 #bdc4 ,sherry1 ,baked1 #baj4 ,soft1 #bji4 ,soft ,caramel1 #baj4 ,strawberry1 #bji4 ,vanilla1 ,baked1 #baj4 ,cutlets1 ,veal1 #hi4 ,cutting and ,folding1 #ad4 ,damson ,jelly1 #cbg4 ,dandelions1 #ajc1 #ajf4 ,danish ,pudding1 #bad4 ,date1 and ,almond ,filling1 #bhj4 ,bread1 #aff4 ,filling1 #bhi4 ,pie1 #bea4 ,pudding1 #bci4 ,whip1 #bba4 ,desserts1 ,cold1 #bjc4 ,hot1 #bbe4 ,frozen1 #bic4 ,devil's ,food1 #bfa4 ,dinners1 #be-cj4 ,dominoes1 #bgf4 ,doughnuts1 #bgi4 ,dressing1 ,boiled1 #ahc4 ,boiled ,cream1 #ahc4 ,boiled ,salad1 #ahc4 ,butter ,salad1 #ahb4 ,cream1 #ahc4 ,french1 #ahb4 ,horse-radish ,cream1 #ahc1 #ahd4 ,mayonnaise1 #aha1 #ahb4 ,mayonnaise ,cream1 #ahb4 ,drops1 ,molasses1 #bgi4 ,sponge1 #bgb4 ,duchesse ,pudding1 #bbe4 ,duck1 ,roast ,tame1 #aja4 ,wild1 #aja4 ,dumpling1 ,apple1 #bbi4 ,blackberry1 #bce4 ,blueberry1 ,steamed1 #bce4 ,raspberry1 #bce4 ,dutch ,apple ,cake1 #agc4 clairs1 #bga4 ,egg1 and ,crumbing1 #aj4 and ,lemon1 #cec4 and ,milk ,punch1 #ceb4 ,balls1 #dc4 ,cordial1 #ceb4 ,muffins1 #agb4 ,sandwiches1 #aii4 ,eggnog1 #ceb4 ,egg ,plant1 #ajg4 ,baked in ,shell1 #aeh4 ,fried1 #ajg4 ,eggs1 #aah-abc4 and ,tomatoes1 ,scrambled1 #cdd4 ,baked1 #aah4 ,bchamel1 #cdd4 ,creamed1 #cdd4 ,fluffed1 #aai4 ,fried1 #abj4 ,goldenrod1 #abb4 ,hard ,cooked1 #aah4 in ,aspic1 #adb4 on ,toast1 ,poached1 #cdd4 ,poached1 #aai4 ,poached la ,franaise1 #aai4 ,poached in ,tomato1 #aai4 ,scrambled1 #abj4 ,soft ,cooked1 #aah4 ,stuffed1 #abb4 ,english ,pudding1 #bdj4 ,entire ,wheat1 ,bread1 #afe4 ,gruel1 #cec4 ,muffins1 #agc4 ,entres1 ,vegetable1 #aed4 ,essence1 ,beef1 #ceg4 ,farina ,balls1 #aef4 ,fat1 ,clarifying1 #aa4 ,favorite ,sandwiches1 #aii4 ,fig1 ,cake1 #bfg4 ,filling1 #bhi4 ,frosting1 #bhf4 ,pudding1 ,steamed1 #bci4 ,sandwiches1 #bja1 #cef4 ,figs1 #cac4 ,compote of1 #bbd4 ,stewed1 #cei4 ,filbert ,bread1 #aff4 ,filberts1 #cae4 ,fillet1 of ,beef1 #hc4 of ,beef1 ,broiled1 #hd4 of ,beef1 ,broiled with ,oysters1 #hd4 of ,beef1 ,sautd1 #hd4 of ,flounder1 ,rolled1 #ada4 of ,halibut1 ,baked1 #gb4 of ,sole1 ,fried1 #gc4 of ,sweetbread1 ,baked1 #adh4 ,fillets1 ,fish1 #fi4 of ,fish1 ,deviled1 #gc4 ,filling1 ,baltimore1 #cff4 ,caramel1 #bhh4 ,cocoa ,nougat1 #bhh4 ,cocoanut1 #bhi4 ,coffee1 #bhi4 ,cream1 #bhi4 ,curaoa1 #bhi4 ,date1 #bhi4 ,date and ,almond1 #bij4 ,fig1 #bhi4 ,fudge1 #bia4 ,lemon1 #bij4 ,maple1 #bij4 ,marshmallow1 #bij4 ,marshmallow ,fudge1 #bia4 ,mince ,pie1 #bda4 ,nougat1 #bij4 ,nut and ,raisin1 #bia4 ,nut ,fudge1 #bia4 ,orange1 #bia4 ,peach1 #bib4 ,pineapple1 #bib4 ,rich ,chocolate1 #bhg4 ,simple ,chocolate1 #bhh4 ,tutti-frutti ,fudge1 #bia4 ,fingers1 ,lady1 #bga4 ,finnan ,haddie1 ,baked1 #gc4 ,croquettes1 #gd4 ,fish and ,oysters1 ,scalloped1 #ge4 ,fish1 ,baked1 #ga4 ,balls1 #cgd4 ,boiled1 #fi4 ,boning1 #aa4 ,broiled1 #gj4 ,chowder1 #eg4 ,croquettes1 #adj4 ,fillets1 #fi4 ,fillets of1 ,deviled1 #gc4 ,forcemeat1 #fi4 ,fried1 #gj4 ,garnishings1 #fi4 ,pudding1 #cge4 ,quenelles1 #de4 ,sautd1 #gc4 ,steamed1 #gj4 ,stock1 #fi4 ,timbales1 #acf4 ,flame1 ,apple1 #bcj4 ,flamingo1 ,apple1 #bcj4 ,flannel ,cakes1 #agh4 ,flaxseed ,tea1 #cej4 ,floating ,island1 #baa4 ,strawberry1 #baa4 ,flounder1 ,fillet of1 ,rolled1 #ada4 ,flour1 ,ball1 #ced4 ,gruel1 #ced4 ,food1 ,devil's1 #bfa4 ,fondant ,frosting1 #bhf4 ,fontage ,cups1 #aci4 ,mock ,terrapin in1 #acg4 ,frapp1 ,caf1 #cje4 ,cocoa1 #bie4 ,grape1 #cje4 ,orange1 #cje4 ,freezing1 ,directions for1 #bic4 ,french ,chocolate1 #cjf4 ,coffee1 #cji4 ,ice ,cream1 #bif4 ,fresh ,fish ,cakes1 #cgd4 ,fricassee1 of ,oysters and ,mushrooms1 #cdf4 of ,veal1 #hh4 ,fritter1 ,batter1 #aeg1 #agh4 ,beans1 #dd4 ,fritters1 ,apple1 #agi4 ,banana1 #agi4 ,carrot1 #aef4 ,cauliflower1 #ahj4 ,celery1 #ahj4 ,corn1 #agi4 ,cumquat1 #agi4 ,orange1 #agi4 ,parsnip1 #ahj4 ,peach1 #agi4 ,pear1 #agi4 ,salsify1 #ahj4 ,shell1 #ahj4 ,tomato1 #ahj4 ,frogs' legs1 #adi4 la ,bchamel1 #adi4 l',allemande1 #adi4 ,frosting1 ,boiled1 #bhc4 ,brown ,sugar1 #bhg4 ,caramel1 #bhd4 ,chocolate1 #bhc4 ,cocoa1 #bhb4 ,cocoanut1 #bhe4 ,coffee1 #bhd4 ,confectioner's1 #bhc1 #bhd4 ,creasing1 #ad4 ,fig1 #bcf4 ,fondant1 #bhf4 ,fudge1 #bhd4 ,fudge ,nut1 #bhd4 ,gelatine1 #bhe4 ,maple1 #bie4 ,marshmallow1 #bhe1 #bhg4 ,marshmallow ,nut1 #bhe4 ,mocha1 #bhg4 ,nougat1 #bhf4 ,orange1 #bhe4 ,ornamental1 #bhf4 ,rich ,chocolate1 #bhb4 ,tutti-frutti1 #bhe4 ,wine1 #bhf4 ,froth1 ,cocoa1 #bjh4 ,fruit1 ,beverages1 #caj4 ,biscuit1 #agb4 ,cake1 #bff4 ,cake1 ,raised1 #bff4 ,custard1 #bji4 ,mousses1 #cja4 ,punch1 #caa4 ,salad1 ,hot1 #cdg4 ,sauce1 #bdd4 ,snowballs1 #bcf4 ,fruits and ,nuts1 #cac4 ,fudge ,filling1 #bia4 ,frosting1 #bhd4 ,nut ,frosting1 #bhd4 ,game1 #aja4 ,curry of1 #adg4 ,salmi of1 #adf4 ,garnishings for ,fish1 #fi4 for ,soup1 #dc4 ,gteau1 ,peach1 #baf4 ,gelatine ,frosting1 #bhe4 ,georgia ,cream1 #cgj4 ,german ,cabbage1 #cgc4 ,gingerbread1 ,hard1 #bgi4 ,hot ,water1 #bha4 ,new ,york1 #bgi4 ,rochester1 #bha4 ,sour ,cream1 #cha4 ,sour ,milk1 #bha4 ,superior1 #bha4 ,ginger ,ice ,cream1 #big4 ,sandwiches1 #bjj4 ,snaps1 #bhb4 ,glac1 ,souffl1 #cjc4 ,raspberry ,bombe1 #cjd4 ,strawberry ,bombe1 #cjd4 ,gluten ,bread1 #aff4 ,gold ,cake1 #bfc4 ,golden ,parfait1 #cja4 ,gooseberries1 ,canned1 #cbj4 ,preserved1 #cbb4 ,spiced1 #ccc4 ,gooseberry1 ,tarts1 #bef4 ,trifle1 #chb4 ,goose1 ,roast ,green1 #ajj4 ,graham1 ,bread1 #afe4 ,griddle ,cakes1 #agf4 ,muffins1 #agc4 ,plum ,pudding1 #bci4 ,grape1 ,butter1 #cbf4 ,frapp1 #cje4 ,jam1 #cbh4 ,jelly1 #cbh4 ,jelly1 ,wild1 #cbh4 ,juice1 #cci4 ,sauce1 #bdd4 ,water1 #cej4 ,grape ,fruit1 #cac4 ,marmalade1 #cca4 ,grapes1 #cac4 ,green ,grape ,jam1 #ccb4 ,greens1 #ajf4 ,green ,tomatoes1 ,preserved1 #cbe4 ,green ,turtle ,soup1 #fg4 ,griddle ,cakes1 ,bread1 #agf4 ,graham1 #agf4 ,hominy1 #agg4 ,rice1 #agg4 ,sour ,milk1 #agf4 ,sweet ,milk1 #agg4 ,gruel1 ,barley1 #cec4 ,corn ,meal1 #ced4 ,cracker1 #ced4 ,entire ,wheat1 #cec4 ,flour1 #ced4 ,oatmeal1 #ced4 ,rice1 #cee4 ,gumbo1 #cfa4 ,haddock1 ,baked1 #gb4 ,halibut1 ,fillet of1 ,baked1 #gb4 ,ham1 ,boiled1 #id4 ,broiled1 #id4 ,sandwiches1 #bjj4 ,hamburg ,steak la ,tartare1 #hg4 ,ham ,canaps1 #ch4 ,hare1 ,jugged1 #cfb4 ,haricot of ,ox ,tails1 #adf4 ,hash1 ,corned ,beef1 #hd4 ,no4 #b1 #cgf4 ,vegetable1 #cgf4 ,heart1 ,calf's1 ,stuffed1 #cgh4 ,stewed1 #cgh4 ,hermits1 #bgd4 ,lowney's ,chocolate1 #bge4 ,herring1 ,smoked1 #cge4 ,hoe ,cake1 #cfj4 ,hominy1 and ,corn ,muffins1 #agd4 ,boiled1 #aaf4 ,crescents1 #aef4 ,griddle ,cakes1 #agg4 ,huckleberries1 ,canned1 #cbj4 ,preserved1 #cji4 ,ice1 ,plain ,water1 #cjc4 ,ice ,cream1 ,banana1 #bif4 ,brown ,bread1 #bif4 ,burnt ,almond1 #big4 ,caramel1 #big4 ,chocolate1 #bie1 #bif4 ,chocolate ,fig1 #bid4 ,chocolate ,junket1 #bie4 ,chocolate ,philadelphia1 #bie4 ,cocoa1 #bih4 ,cocoa ,macaroon1 #bii4 ,cocoa ,nut1 #big4 ,coffee1 #big4 ,french1 #bif4 ,ginger1 #big4 ,macaroon1 #big4 ,maple1 #cjj4 ,nougat1 #cjj4 ,orange1 #cjj4 ,peach1 #cjj4 ,philadelphia1 #bif4 ,pineapple1 #cjj4 ,pistachio1 #cjj4 ,plain1 #bii4 ,plum ,pudding1 #cjj4 ,strawberry1 #cjj4 ,wine1 #cja4 ,imperial ,cake1 #bff4 ,indian ,pudding1 ,baked1 #bch4 ,steamed1 #bch4 ,indian ,rice ,pudding1 #bcg4 with ,apples1 #bcg4 ,indian ,tapioca ,pudding1 #bcg4 ,irish ,moss ,lemonade1 #cea4 ,italian ,sauce1 #bdg4 ,jam1 ,blackberry1 #cca4 ,black ,currant1 #ccb4 ,green ,grape1 #ccb4 ,green ,tomato1 #ccb4 ,raspberry1 #ccb4 ,red or ,white ,currant1 #ccb4 ,ripe ,grape1 #ccb4 ,strawberry1 #ccb4 ,jelly1 ,apple1 #cbf4 ,aspic1 #acd4 ,barberry1 #cbh4 ,blackberry1 #cbg4 ,calf's ,foot1 #ceh4 ,cherry1 #cac4 ,crab ,apple1 #cbf4 ,cranberry1 #cbg4 ,cucumber1 #cbg4 ,currant1 #cbg4 ,currant and ,raspberry1 #cbh4 ,damson1 #cbg4 ,fruit1 ,macedoine1 #bag4 ,grape1 #cbh4 ,grape ,fruit1 #bae4 ,lemon1 #bad1 #bae4 ,mint1 #cbh4 ,orange1 #bae4 ,prune1 #bag4 ,quick ,aspic1 #ace4 ,quince1 #cbi4 ,raspberry1 #cbg4 ,roll1 #bfe4 ,russian1 #baf4 ,sandwiches1 #bjj4 ,sauterne1 #baf4 ,strawberry1 #ccb4 ,tomato1 #aif4 ,wild ,grape1 #cbh4 ,wine1 #bae4 ,juice1 ,grape1 #cci4 ,jumbles1 ,chocolate1 #bge4 ,junket1 #bbc4 ,chocolate1 #bjh1 #cfi4 ,kale1 ,boiled1 #cgc4 ,ketchup1 ,cucumber1 #cci4 ,mushroom1 #cch4 ,tomato1 #cch4 ,kidney ,bean ,soup1 #dh4 ,kidney ,omelet1 #aba4 ,kidneys1 ,broiled1 #cgi4 en ,brochette1 #ade4 ,stewed on ,toast1 #cgg4 with ,oysters1 #ade4 ,kirsch ,sauce1 #bde4 ,kohl ,slaw1 #aje4 ,koumiss1 #ceb4 ,lady ,fingers1 #bga4 ,lady ,baltimore ,cake1 #cff4 ,lalla ,rookh1 #cje4 ,lamb1 ,barbecued1 #cgg4 ,breaded1 #ia4 ,creole ,style1 #cfc4 ,stew1 #cgf4 ,stuffed1 #ib4 with ,soubise ,sauce1 #ib4 ,lamb and ,mutton1 #bc4 ,lamb or ,mutton ,chops1 #ib4 ,lamb1 ,rissoles1 #aea4 ,terrapin1 #cde4 ,larding1 #ab4 ,layer ,cake1 #bfc4 ,lemonade1 #caa1 #cej4 ,irish ,moss1 #cea4 ,lemon ,crisps1 #beg4 ,filling1 #bij4 ,pie1 #bea4 ,queens1 #bgj4 ,sauce1 #bde4 ,sherbet1 #cjd4 ,tarts1 #bef4 ,water ,ice1 #cjd4 ,whey1 #cec4 ,lentil1 ,cakes1 ,sautd1 #ajg4 ,pure1 #ef4 ,lentils1 #ajg4 ,mashed1 #ajg4 ,lettuce1 ,boiled1 #ajf4 ,sandwiches1 #bjb4 ,lima ,beans1 #ajd4 ,liver1 ,calf's1 ,fried1 #add4 ,loaf1 #aej1 #cgh4 ,loaf1 ,nut1 #cgi4 ,lobster1 la ,newburg1 #cde4 ,bisque1 #ei4 ,broiled ,live1 #hj4 ,canaps1 #ch4 ,chowder1 #eh4 ,creamed1 #gi1 #cdd4 ,croquettes1 #aci4 ,curried1 #ha4 ,curried in ,rice ,timbales1 #ada4 ,deviled1 #gi4 ,how to open a1 #gi4 in ,aspic1 #adb4 in ,fontage ,cups1 ,creamed1 #ach4 in ,red ,peppers1 #ha4 ,mousse1 #acf4 ,rissoles1 #aeb4 ,salad ,sandwiches1 #aii4 ,scalloped1 #gi4 ,suprme1 #ha4 ,timbales1 #acg4 with ,mushrooms1 #cde4 with ,pimolas1 #cde4 ,loin of ,veal la ,jardinire1 #hi4 ,louisiana ,chow ,chow1 #cfe4 ,lowney's ,brownies1 #bgh4 ,luncheons1 #cj1 #ca4 ,macaroni1 ,baked1 #ajh4 ,baked with ,tomatoes1 #ajh4 ,boiled1 #ajh4 ,timbales1 #aef4 with ,sauce1 #ajh4 ,macaroon ,ice ,cream1 #big4 ,macaroons1 #bgh4 ,chocolate1 #bgg4 ,cocoa1 #cfg4 ,flaked ,rice1 #cgc4 ,macedoine1 ,bavarian1 #bbj4 ,chocolate and ,fruit1 #cfh4 ,fruit ,jelly1 #bje4 of ,oranges1 #bae4 ,mackerel1 ,broiled1 #gj4 ,salt1 #cgc4 ,maple1 ,cocoanut ,pralines1 #cfh4 ,filling1 #bhj4 ,frosting1 #bhe4 ,ice ,cream1 #cjj4 ,parfait1 #cjb4 ,sauce1 #bcb4 ,sugar ,candy1 #caf4 ,maraschino ,sauce1 #bcc4 ,marble ,cake1 #bfe4 ,marmalade1 ,apple1 #cbi4 ,apricot1 #caf4 ,grape ,fruit1 #cca4 ,orange1 #ccj4 ,orange and ,rhubarb1 #ccj4 ,peach1 #cca4 ,plum1 #ccj4 ,prune1 #ccj4 ,quince1 #ccj4 ,marrow1 ,balls1 #dc4 ,bones1 with ,tenderloin ,steak1 #ade4 ,marshmallow1 ,cake1 #bfg4 ,filling1 #bij4 ,frosting1 #bhe4 ,fudge ,filling1 #bia4 ,nut ,frosting1 #bhe4 ,maryland ,cookies1 #cfg4 ,mayonnaise1 ,dressing1 #aha1 #ahb4 ,cream ,dressing1 #ahb4 ,measures1 ,table of1 #cc4 ,meat1 ,boning1 #aa4 ,rice1 and ,tomato ,croquettes1 #aci4 ,meats1 #hb4 ,melons1 #cad4 ,menu for a ,formal ,dinner1 #bi4 ,meringue1 ,chocolate ,raspberry1 #bjh4 ,mushroom1 #bgh4 ,meringues1 #bhj4 ,chocolate1 #bhj4 ,chocolate ,cocoanut1 #bhj4 ,chocolate ,swedish1 #bgf4 ,cocoanut1 #bhj4 ,milk1 ,albuminized1 #cec4 and ,water ,bread1 #afe4 ,bread1 #afd4 ,punch1 #caa1 #cea4 ,toast1 #cee4 ,mince1 ,pie1 #bea4 ,filling1 #bec4 ,mint1 ,jelly1 #cbh4 ,julep1 #cab4 ,mississippi ,custard1 #cfi4 ,mocha1 ,cake1 #bfg4 ,frosting1 #bhg4 ,mock ,turtle ,soup1 #fg4 ,molasses1 ,candy1 #caf4 ,drops1 #bgi4 ,mold1 ,chocolate1 #bjd4 ,molding1 ,directions for1 #bid4 ,mousse1 ,chicken1 #ace4 ,chocolate1 #bih1 #cja4 ,coffee1 #cja4 ,lobster1 #acf4 ,strawberry1 #cja4 ,mousses1 ,fruit1 #cja4 ,muffins1 ,berry1 #agb4 ,bran1 #agj4 ,corn1 #agc4 ,egg1 #agb4 ,entire ,wheat1 #agc4 ,fried ,rye1 #age4 ,graham1 #agc4 ,hominy and ,corn1 #agd4 ,oat1 #age4 ,oatmeal1 #agj1 #cgb4 ,raised1 #agj4 ,rice and ,corn1 #agd4 ,rye1 #agc4 ,mulled ,wine1 #cab4 ,mulligatawny ,soup1 #ff4 ,mush1 ,corn ,meal1 #aag4 ,mushroom1 ,ketchup1 #cch4 ,meringue1 #bgh4 ,mixture1 #ib4 ,omelet1 #aba4 ,potpourri1 #aei4 ,rissoles1 #aea4 ,soup1 #fe4 ,mushrooms1 ,baked1 #aeh4 ,broiled1 #aeh4 ,deviled1 #aei4 ,scalloped1 #aei4 with ,oysters1 #aeh4 with ,tomatoes1 #aei4 ,mustard ,pickle1 #ccf4 ,mutton1 #af4 ,boiled1 #ij4 ,braised1 #ia4 ,broth1 #ceg4 ,crown ,roast1 #ia4 ,pot ,roast1 #cgi4 ,ragot of1 #ia4 ,roast1 #ij4 ,saddle of1 ,roast1 #ia4 ,scalloped1 #cgf4 ,nasturtium ,sandwiches1 #bjj4 ,nesselrode ,pudding1 #cjc4 ,nests1 ,apple1 #bca4 ,new ,england ,chowder1 #eg4 ,new ,york ,gingerbread1 #bgi4 ,noodle ,balls1 #dd4 ,noodles1 #dd4 ,nougat ,filling1 #bij4 ,frosting1 #bhf4 ,ice ,cream1 #cjj4 ,nut and ,olive ,canaps1 #ci4 ,nut and ,raisin ,filling1 #bia4 ,nut1 ,cake1 #bfd4 ,cake1 ,chocolate1 #bfc4 ,cookies1 #bgc4 ,fudge ,filling1 #bia4 ,loaf1 #afc1 #cgi4 ,sandwiches1 #bja4 ,wafers1 #bgd4 ,oatmeal ,caudle1 #cee4 ,gruel1 #ced4 ,muffins1 #agj1 #cgb4 ,old-fashioned1 #aae4 ,wafers1 #cei1 #cgb4 ,water1 #cea4 ,oat ,muffins1 #age4 ,oats1 ,rolled1 #aae4 ,okra1 #ajg4 ,scalloped1 #ajg4 ,stewed1 #ajg4 ,omelet1 #abj4 ,bacon1 #aba4 ,cheese1 #aba1 #cdb4 ,codfish1 #cge4 ,creamed ,salt ,fish1 #aba4 ,creamy1 #aba4 ,foamy1 #aba4 ,french1 #abb4 ,german1 #abc4 ,kidney1 #aba4 ,mushroom1 #aba4 ,spanish1 #abc4 ,onion ,soup1 #ea4 ,onions1 #ajg4 ,baked1 #ajg1 #afj4 in ,white ,sauce1 #ajg4 ,scalloped1 #ajg4 ,stuffed1 #ajg4 ,orangeade1 #caa4 ,orange1 and ,rhubarb ,marmalade1 #ccj4 ,cake1 #bfd4 ,cakes1 #cfg4 ,chocolate ,sauce1 #bdg4 ,crisps1 #beg4 ,egg ,cordial1 #ceb4 ,filling1 #bia4 ,frapp1 #cje4 ,fritters1 #agi4 ,frosting1 #bhe4 ,ice ,cream1 #cjj4 ,marmalade1 #ccj4 ,pudding1 #cgj4 ,roly ,poly1 #cgj4 ,salad1 #aie1 #cfe4 ,sandwiches1 #bjj4 ,sauce1 #acj1 #bde4 ,shortcake1 #age4 ,souffl1 #bcd4 ,trifle1 #baf4 ,water ,ice1 #cjd4 ,oranges1 #cad4 on a ,bed of ,rice1 #bcb4 ,ox-tail ,soup1 #fh4 ,ox ,tails1 ,haricot of1 #adf4 ,oyster and ,clam ,chowder1 #cfa4 ,bisque1 #fj4 ,bisque la ,reine1 #fj4 ,cocktail1 #dj4 ,crabs1 #adi4 ,oyster1 ,crabs with ,poached ,eggs1 #adi4 ,gumbo ,soup1 #ff4 ,pts1 #aeb4 ,rissoles1 #aea4 ,sandwiches1 #bjb4 ,stew1 #ge4 ,stuffing1 #gb4 ,oyster ,plant1 see ,salsify1 #ajg4 ,oysters1 and ,celery1 ,creamed in ,fontage ,cups1 #ach4 and ,fish1 ,scalloped1 #ge4 and ,mushrooms1 ,fricassee of1 #cdf4 ,broiled1 #gf4 ,celeried1 #cdf4 ,fried1 #gg4 in ,aspic1 #adb4 on the ,half ,shell1 #dj4 ,panned1 #gf4 ,sautd1 #gf1 #cde4 ,scalloped1 #ge4 ,spindled1 #gf4 ,suprme1 #gg4 ,pancakes1 ,german1 #agh4 ,parfait1 ,caf1 #cjb4 ,cocoa1 #cjb4 ,golden1 #cjb4 ,maple1 #cjb4 ,silver1 #cja4 ,parker ,house ,rolls1 #afh4 ,parsnip ,fritters1 #ahj4 ,parsnips1 #ajg4 ,sautd1 #ajg4 ,partridge in ,aspic1 #adb4 ,paste1 ,chopped1 #bdh4 ,plain1 #bdi4 ,puff1 #bdi1 #bed4 ,pastry1 #bdh4 ,pt de ,foie ,gras1 ,mock1 #aej4 ,pt ,shells1 #bed4 ,pts1 ,chicken1 #aeb4 ,oyster1 #aeb4 ,peach1 ,batter ,pudding1 #bcc4 ,butter1 #cbe4 ,canap1 #cdg4 ,duff1 #bce4 ,filling1 #bib4 ,fritters1 #agi4 ,gteau1 #baf4 ,ice ,cream1 #cjj4 ,marmalade1 #cca4 ,pie1 #beb4 ,shortcake1 #agf4 ,peach1 ,tapioca1 #cha4 ,tarts1 #bef4 ,peaches1 #cad4 ,brandied1 #cbe4 ,canned1 #cbj4 ,preserved1 #cbc4 ,spiced1 #ccc4 ,peanut1 ,brittle1 #cag4 ,soup1 #fe4 ,peanuts1 #cad4 ,pear ,fritters1 #agi4 ,pears1 #cad4 ,canned1 #cbj4 ,chipped1 #cbi4 ,preserved1 #cbd4 ,sweet ,pickled1 #ccd4 ,pea ,soup1 #ea4 ,peas1 #ajc1 #aaj4 ,canned1 #cba4 ,pecan ,pralines1 #cfh4 ,pecans1 #cja4 ,peppers1 ,stuffed1 #ajh1 #afj4 ,pheasant in ,aspic1 #adb4 ,philadelphia ,ice ,cream1 #bif4 ,piccalilli1 #ccg4 ,pickle1 ,mustard1 #ccf4 ,sweet ,cucumber1 #ccd4 ,sweet ,tomato1 #ccc4 ,pie1 ,apple1 #bdi4 ,blackberry1 #bej4 ,blueberry1 #bej4 ,chicken1 ,old-fashioned ,english1 #ih4 ,chocolate ,cream1 #beb4 ,citron1 #bea4 ,cocoanut1 #bea4 ,cottage1 #chj4 ,cranberry1 #bej4 ,cream1 #bfd4 ,currant1 #bej4 ,custard1 #bej4 ,date1 #bea4 ,lemon1 #bea4 ,mince1 #bea4 ,peach1 #beb4 ,plum1 #beb4 ,prune1 #beb4 ,pumpkin1 #beb4 ,rhubarb1 #bec4 ,squash1 #bec4 ,pig1 ,roast ,little1 #ic4 ,pigeon1 ,potted1 #ajb4 ,pig's ,feet1 ,broiled1 #add4 ,pilaf1 ,turkish1 #afb4 ,pineapple1 ,canap1 #cdh4 ,cornstarch ,mold1 #bab4 ,filling1 #bib4 ,ice ,cream1 #cjj4 ,pudding1 #bbd4 ,shortcake1 #agf4 ,sponge1 #cga4 ,tarts1 #bef4 ,water ,ice1 #cjd4 ,pineapples1 #cad4 ,canned1 #cbj4 ,preserved1 #cbd4 ,pistachio ,ice ,cream1 #cjj4 ,plum1 ,marmalade1 #ccj4 ,pie1 #beb4 ,pudding1 ,christmas1 #bci4 ,pudding ,ice ,cream1 #cjj4 ,plums1 #cad4 ,brandied1 #cbe4 ,canned1 #cbj4 ,preserved1 #cbd4 ,poaching1 #ad4 ,pone1 ,corn1 #cfj4 ,sweet ,potato1 #cfd4 ,popovers1 #agd4 ,pork1 #bd1 #ic4 ,chops1 ,baked1 #id4 ,chops1 ,broiled1 #id4 ,chops1 ,sautd1 #id4 ,roast1 #ic4 ,salt1 in ,batter1 #cgi4 ,sautd1 ,salt1 #cgi4 ,potato1 la ,matre d',htel1 #aac4 ,balls1 #aaa4 ,balls1 ,french1 #aac4 ,chips1 #aab4 ,chowder1 #ef4 ,croquettes1 #afj4 ,hashed ,brown1 #aab4 ,puff1 #aab4 ,soup1 #ec4 ,stuffing1 #ajj4 ,potatoes1 ,baked1 #aac4 ,boiled1 #aaj4 ,browned ,sweet1 #aac4 ,creamed1 #aaa4 ,franconia1 #aac4 ,french ,fried1 #aab4 ,hashed ,brown1 #aab4 ,italian1 #aac4 ,lyonnaise1 #aaa4 ,mashed1 #aaj4 ,scalloped1 #aaa4 ,potatoes1 ,southern ,sweet1 #aad4 ,stewed1 #aaa4 ,stuffed1 #aab4 ,pot ,roast1 #hf1 #chj4 ,mutton1 #cgi4 ,poultry1 #ag1 #ie4 ,pound ,cake1 #bfe4 ,pralines1 ,maple ,cocoanut1 #cfh4 ,pecan1 #cfh4 ,preserve1 ,currant and ,raspberry1 #cbi4 ,tutti-frutti1 #cbf4 ,prune1 ,marmalade1 #ccj4 ,pie1 #beb4 ,souffl1 #bbb4 ,prunes1 ,stewed1 #cei4 ,pudding1 ,apple ,batter1 #bcb4 ,apple ,indian1 #bcc4 ,apple ,rice1 #bcc4 ,baked ,indian1 #bch4 ,bread1 #bcd4 ,bread ,queen1 #bcd4 ,buttered ,bread1 #bce4 ,caramel ,rice1 #bcf4 ,chocolate1 #cfi4 ,chocolate and ,rice1 #bbg4 ,chocolate ,bread1 #bbf4 ,chocolate ,nut1 #bbg4 ,chocolate ,nut1 ,steamed1 #bbh4 ,chocolate ,raisin1 #bbf4 ,christmas ,plum1 #bci4 ,cocoa ,fruit1 #bbh4 ,cocoanut1 #bce4 ,college1 #bcc4 ,corn1 #afc4 ,cornstarch1 #bab4 ,cottage1 #bch4 ,cracker ,queen1 #bcd4 ,danish1 #bad4 ,date1 #bci4 ,diplomatic1 #bba4 ,duchesse1 #bbe4 ,english1 #bdj4 ,fish1 #cge4 ,fruit ,cornstarch1 #bab4 ,graham ,plum1 #bci4 ,imperial ,chocolate1 #bbc4 ,indian ,rice1 #bcg4 ,indian1 ,steamed1 #bch4 ,indian ,tapioca1 #bcg4 ,nesselrode1 #cjc4 ,orange1 #cgj4 ,peach1 #bbe4 ,peach ,batter1 #bcc4 ,pineapple1 #bbd4 ,quince1 #bbe4 ,rhubarb1 #chc4 ,rhubarb and ,raisin1 #chb4 ,rice1 #bcg4 ,rice1 ,steamed1 #bcf4 ,roly ,poly1 #bci4 ,roly ,poly ,orange1 #cgj4 ,roman1 #bbd4 ,snow1 #bbd4 ,sponge ,cocoanut1 #bad4 ,steamed ,chocolate1 #bbh4 ,steamed ,cottage1 #bch4 ,steamed ,fig1 #bci4 ,tapioca1 #bac4 ,tapioca and ,prunes1 #chb4 ,yorkshire1 #he4 ,puffs1 ,blueberry1 #bcf4 ,cranberry1 #chb4 ,cream1 #bga4 ,snow1 #bcf4 ,pumpkin ,pie1 #beb4 ,punch1 ,currant1 #caa4 ,egg and ,milk1 #ceb4 ,fruit1 #caa4 ,milk1 #caa1 #cea4 ,tea1 #cjh4 ,pure1 ,black ,bean1 #ee4 ,quail in ,aspic1 #adb4 ,queen ,pudding1 ,bread1 #bcd4 ,cracker1 #bcd4 ,queens1 ,lemon1 #bgj4 ,quenelles1 ,chicken1 #de4 ,fish1 #de4 ,quince1 ,jelly1 #cbi4 ,marmalade1 #ccj4 ,quinces1 #cad4 and ,apples1 ,canned1 #cbj4 ,canned1 #cbj4 ,preserved1 #cbd4 ,ragot of ,mutton1 #ia4 ,rarebit1 ,cheese and ,tomato1 #cdc4 ,welsh1 #cdb4 ,raspberries1 ,canned1 #cba4 ,preserved1 #cjh4 ,bombe ,glac1 #cjd4 ,dumpling1 #bce4 ,jam1 #ccb4 ,jelly1 #cbg4 ,shortcake1 #agf4 ,red or ,white ,currant ,jam1 #ccb4 ,red ,pepper ,relish1 #cci4 ,refrigerator1 ,caring for1 #ac4 ,rennet ,custard1 #ceh4 ,rhubarb ,pie1 #bec4 ,wine1 #cci4 ,rice1 and ,corn ,muffins1 #agd4 and ,tomato ,croquettes1 #afa4 ,balls1 #dc4 ,boiled1 #ajh1 #aaf4 ,croquettes1 #afa4 ,croquettes1 ,sweet1 #afb4 ,griddle ,cakes1 #agg4 ,gruel1 #cee4 or ,macaroni ,stuffing for ,peppers1 #afa4 ,pudding1 #bcg4 ,pudding1 ,steamed1 #bcf4 ,soup1 #ea4 ,steamed1 #aaf4 ,timbale ,cases1 #ada4 with ,cheese1 #chj4 ,rissoles1 ,cheese1 #aea4 ,chicken1 #aej4 ,lamb1 #aea4 ,lobster1 #aeb4 ,mushroom1 #aea4 ,oyster1 #aea4 ,sardine1 #aea4 ,sweetbread1 #aea4 ,veal1 #aea4 ,roll1 ,jelly1 #bfe4 ,sultana1 #cjd4 ,rolled ,oats1 #aae4 ,rolls1 ,parker ,house1 #afh4 ,swedish1 #afi4 ,roly ,poly ,pudding1 #bci4 ,roman ,pudding1 #bbd4 ,rum ,sauce1 #bde4 ,rusk1 #aga4 ,russian ,tea1 #cjh4 ,rye ,bread1 #aff4 ,muffins1 #agc4 ,muffins1 ,fried1 #age4 ,sabayon ,sauce1 #bdf4 ,salad1 ,alabama1 #cfd4 ,apple1 #aid4 ,aspic ,jelly1 #ahd4 ,beet1 #ahd4 ,butter ,bean1 #ahd4 ,cabbage1 #ahe4 ,cauliflower1 #ahe4 ,celery1 #ahe4 ,cheese1 #ahe1 #ahf4 ,cherry1 #ahe4 ,chestnut1 #ahf4 ,chicken1 #ahf1 #ahg4 ,chicory1 #ahg4 ,chiffonade1 #ahg4 ,crab1 #ahh4 ,cucumber1 #ahg4 ,egg1 #ahh4 ,endive1 #ahh4 ,escarole1 #ahh4 ,french ,fruit1 #aic4 ,grape ,fruit1 #aie4 ,hot ,fruit1 #cdg4 ,lettuce1 #ahh1 #ahi4 ,lima ,bean1 #ahd4 ,lobster1 #ahi4 ,macedoine1 #ahi4 ,martin1 #aic4 ,onion1 #aij4 ,orange1 #aie1 #cfe4 ,pineapple1 #aie4 ,potato1 #aij4 ,rice and ,vegetable1 #aij4 ,salmon1 #aia4 ,sardine1 #aij4 ,scallop1 #aia4 ,shad ,roe1 #aia4 ,shrimp1 #aia4 ,southern1 #cfe4 ,southern ,potato1 #cfe4 ,spinach1 #aia4 ,stuffed ,tomato1 #aib4 ,sweetbread1 #aib4 ,sweetbread and ,cucumber1 #aib4 ,sweet ,fruit1 #aif4 ,sweet ,grape ,fruit1 #aie4 ,tomato and ,nut1 #aic4 ,vegetable1 #aid4 ,vegetable ,oyster or ,salsify1 #aid4 ,waldorf1 #aid4 ,sally ,lunn1 #agb4 ,salmi of ,game1 #adf4 ,salmon ,canaps1 #ch4 ,creamed in ,rice ,timbales1 #ada4 ,steamed1 #gj4 ,salsify1 #ajc1 #ajg4 ,fried1 #ajg4 ,fritters1 #ahj4 ,sautd1 #ajg4 ,salt ,fish ,cakes1 #cgd4 ,salt ,fish ,souffl1 #cge4 ,sand ,cookies1 #bgb4 ,sandwiches1 #aig4 ,anchovy1 #aig4 ,bread and ,butter1 #cef4 ,caviare1 #aig4 ,celery1 #aih4 ,cheese1 #aih4 ,chicken1 #aih4 ,chocolate1 #bja1 #bjb4 ,club1 #aii4 ,cucumber1 #aii4 ,egg1 #aii4 ,favorite1 #aii4 ,fig1 #bja1 #cef4 ,ginger1 #bjj4 ,ham1 #bjj4 ,jelly1 #bjj4 ,lettuce1 #bjb4 ,lobster ,salad1 #aii4 ,nasturtium1 #bjj4 ,nut1 #bja4 ,orange1 #bjj4 ,oyster1 #bjb4 ,raw ,beef1 #cef4 ,sardine1 #bjj4 ,shrimp1 #bjb4 ,striped ,bread1 #bja4 ,tomato and ,horse-radish1 #bjj4 ,water ,cress1 #bjb4 ,sardine1 ,canaps1 #ci4 ,rissoles1 #aea4 ,sandwiches1 #bjj4 ,sauce1 ,allemande1 #abd4 ,apple1 #bda4 ,apricot1 #bdj4 ,banana1 #bda4 ,barnaise1 #abe4 ,bchamel1 #abd4 ,black ,butter1 #abe4 ,bread1 #abe4 ,brown1 #abd4 ,browned ,bread1 #abe4 ,brown ,sugar1 #bdf4 ,caper1 #abf4 ,caramel1 #bdb4 ,celery1 #abf4 ,champagne1 #abf4 ,cherry1 #bdb4 ,chestnut1 #abf4 ,chili1 #ccg4 ,chocolate1 #bdg4 ,chocolate ,cream1 #bdg4 ,claret1 #bdb4 ,coffee1 #bdb4 ,cranberry1 #cha4 ,cream1 #bda4 ,cream ,brandy1 #bda4 ,cream ,sherry1 #bdb4 ,creamy1 #bda4 ,cucumber1 #abg4 ,currant1 #bdb4 ,currant ,jelly1 #abf1 #bdc4 ,curry1 #abf4 ,custard1 #bdc4 ,egg1 #abg4 ,espagnole1 #abg4 ,foamy1 #bdc4 for ,croquettes1 #adj4 ,fruit1 #bdd4 ,grape1 #bdd4 ,hard1 #bdd4 ,hollandaise1 #abg4 ,horse-radish1 #abh4 ,horse-radish1 ,hollandaise1 #abh4 ,italian1 #bdg4 ,kirsch1 #bde4 ,lemon1 #bde4 ,lobster1 #abh4 ,lobster ,hollandaise1 #abh4 ,madeira1 #abh4 ,matre d',htel1 #abh4 ,maple1 #bde4 ,maraschino1 #bde4 ,milanaise1 #abi4 ,mint1 #abi4 ,mushroom1 #abi4 ,mustard1 #abi4 ,olive1 #acj4 ,onion1 #acj4 ,orange1 #acj1 #bde4 ,orange ,chocolate1 #bdg4 ,orange ,hollandaise1 #acj4 ,oyster1 #acj4 ,pepper1 #aca4 ,piquante1 #aca4 ,port1 #aca4 ,poulette1 #aca4 ,ravigote1 #aca4 ,rum1 #bde4 ,sabayon1 #bdf4 ,shrimp1 #acb4 ,sorrel1 #acb4 ,soubise1 #ib1 #acb4 ,spanish1 #abc4 ,stirling1 #bdd4 ,strawberry1 #bdf4 ,suprme1 #acb4 ,tartare1 #acb4 ,tomato1 #acb4 ,tomato ,barnaise1 #abe4 ,tomato ,cream1 #acc4 ,trianon1 #acc4 ,vanilla1 #bdf4 ,velout1 #acc4 ,vinaigrette1 #acc4 ,white1 #abd4 ,yellow ,egg1 #abg4 ,sausages1 #ie4 ,scallops1 ,fried1 #gh4 ,fried in ,batter1 #gh4 ,scalloped1 #gh4 ,shad1 ,planked1 #gd4 ,roe ,croquettes1 #aci4 ,shell ,fish1 #ge4 ,shell ,fritters1 #ahj4 ,shells1 ,pt1 #bed4 ,sherbet1 ,lemon1 #cjd4 ,sherry ,custard1 ,baked1 #baj4 ,shortcake1 #age4 ,blackberry1 #agf4 ,orange1 #age4 ,peach1 #agf4 ,pineapple1 #agf4 ,raspberry1 #agf4 ,strawberry1 #agf4 ,shrimp1 ,chowder1 #eh4 ,cocktail1 #dj4 in ,aspic1 #adb4 ,sandwiches1 #bjb4 ,shrimps1 and ,crabs1 #hj4 and ,tomatoes1 #cdf4 ,bisque of1 ,bretonne1 #fj4 in ,fontage ,cups1 ,creamed1 #ach4 ,silver1 ,cake1 #bfd4 ,parfait1 #cja4 ,sirup1 ,sugar1 #cea4 ,smelts1 ,fried1 #gj4 ,snowballs1 ,fruit1 #bcf4 ,snow1 ,pudding1 #bbd4 ,puffs1 #bcf4 ,sole1 ,fillets of1 ,fried1 #gc4 ,sorrel ,soup1 #eb4 ,souffl1 ,apple1 #bcc4 ,baked ,chocolate1 #bbe4 ,chicken1 #ace4 ,frozen ,chocolate1 #bii4 ,glac1 #cjc4 ,orange1 #bcd4 ,salt ,fish1 #cge4 ,vanilla1 #bcd4 ,soup1 ,accessories1 #db4 ,artichoke1 #dg4 ,asparagus1 #dg4 ,baked ,bean1 #dh4 ,bean1 #dg4 ,black ,bean ,pure1 #ee4 ,cabbage1 #dh4 ,carrot1 #di4 ,cauliflower1 #di4 ,celery1 #di4 ,chestnut1 #ej4 ,chicken ,gumbo1 #fe4 ,chicken ,okra1 #cfb4 ,corn1 #ej4 ,crab ,bisque1 #cfa4 ,crab ,gumbo1 #ff4 ,cream1 #de4 ,cucumber1 #ej4 ,garnishings1 #dc4 ,green ,turtle1 #fg4 ,gumbo1 #cfa4 ,kidney ,bean1 #dh4 ,lentil ,pure1 #ef4 ,mock ,turtle1 #fg4 ,mulligatawny1 #ff4 ,mushroom1 #fe4 ,onion1 #ea4 ,ox-tail1 #fh4 ,oyster ,gumbo1 #ff4 ,pea1 #ea4 ,peanut1 #fe4 ,potato1 #ec4 ,rice1 #ea4 ,sorrel1 #eb4 ,spinach1 #eb4 ,split ,pea1 #ee4 ,squash1 #eb4 ,st4 ,germain1 #fa4 ,stock1 #df4 ,stock1 ,brown1 #fa4 ,stock1 ,white1 #fd4 ,terrapin1 #fg4 ,tomato1 #ec4 ,tomato ,bisque1 #ec4 ,tomato ,cream1 #ec4 ,tomato with ,stock1 #ed4 ,turnip1 #ed4 ,vegetable1 #ee4 ,water ,cress1 #ed4 ,white1 #fe4 ,soups1 #de4 stock1 #df4 ,southern ,potato ,salad1 #cfe4 ,southern ,salad1 #cfe4 ,spice ,cake1 #bfg4 ,spiced ,currants1 #ccb4 ,spiced ,gooseberries1 #ccc4 ,spiced ,peaches1 #ccc4 ,spinach1 #ig1 #ajj4 ,soup1 #dg4 ,sponge1 ,apple1 #baf4 ,cocoanut ,pudding1 #bjb4 ,drops1 #bgb4 ,pineapple1 #cga4 ,sponge ,cake1 ,cold ,water1 #bfh4 ,cream1 #bfi4 ,hot ,water1 #bfh4 ,plain1 #bfg4 ,true1 #bfi4 ,sprouts1 ,young ,cabbage1 #ajf4 ,squares1 ,banbury1 #bef4 ,squash1 ,baked1 #aji4 ,bread1 #aga4 ,pie1 #bec4 ,soup1 #eb4 ,stuffed1 #cfc4 ,summer1 #ajh4 ,winter1 #aji4 ,steak1 ,beef1 ,broiled1 #hg4 ,hamburg1 la ,tartare1 #hg4 ,smothered in ,onions1 #hg4 ,venison1 #ajb4 ,sterilizing ,jars1 #cah4 ,stew1 ,lamb1 #ajf4 ,venison1 #cdg4 ,st4 ,germain ,soup1 #fa4 ,sticks1 ,almond1 #bee4 ,bread1 #afi4 ,stirling ,sauce1 #bdd4 ,stock1 ,brown1 #fa4 ,chicken1 #fe4 ,fish1 #fi4 ,white ,soup1 #fd4 ,strawberries1 #cad4 ,canned1 #cba4 ,preserved1 #cbb4 ,strawberry1 ,bombe ,glac1 #cjd4 ,custard1 #bji4 ,ice ,cream1 #cjj4 ,jam1 #ccb4 ,jelly1 #cbg4 ,mousse1 #cja4 ,sauce1 #bdf4 ,shortcake1 #afg4 ,whip1 #bbb1 #cei4 ,straws1 ,cheese1 #bee4 ,stuffing1 #aja4 ,chestnut1 #ajj4 ,chicken1 #ii4 ,chicken for ,peppers1 #afa4 ,oyster1 #ajj4 ,potato1 #ajj4 ,rice or ,macaroni for ,peppers1 #afa4 ,tomato for ,peppers1 #aea4 ,succotash1 #ajf4 ,suet1 trying out1 #ab4 ,sugar1 ,cookies1 #bgb4 ,sauce1 ,brown1 #bdf4 ,sirup1 #cea4 ,sultana ,roll1 #cjd4 ,summer ,squash1 #ajh4 ,sunshine ,cake1 #bgj4 ,surprise ,croquettes1 #afj4 ,swedish1 ,meringues1 ,chocolate1 #bgf4 ,rolls1 #afi4 ,sweetbread and ,mushroom ,croquettes1 #adj4 ,rissoles1 #aea4 ,sweetbreads1 #ac4 and ,chicken in ,fontage ,cups1 #ach4 and ,mushrooms in ,fontage ,cups1 #acg4 ,baked1 #adh4 ,braised1 #adh4 ,fillets of1 ,baked1 #adh4 with ,bacon1 #cdf4 ,sweet ,potato ,pone1 #cfd4 ,swiss1 ,chard1 #ajf4 ,consomm1 #fc4 ,syllabub1 #bag4 ,strawberry1 #bag4 ,taffy1 ,butter1 #cae4 ,tamales1 ,chicken1 #cfc4 ,tamarind ,water1 #cea4 ,tapioca1 ,apricot1 #cha4 ,cream1 #bac4 ,peach1 #cha4 ,pudding1 #bac4 ,tartlets1 ,frangipane1 #bee4 ,tarts1 #bed4 ,apple1 #bef4 ,banbury1 #bee4 ,chantilly1 #beg4 ,cranberry1 #bef4 ,gooseberry1 #bef4 ,lemon1 #bef4 ,peach1 #bef4 ,pineapple1 #bef4 ,tea1 #cjh4 ,beef1 #ceg4 ,beef1 ,frozen1 #ceg4 ,flaxseed1 #cej4 ,iced1 #cji4 ,punch1 #cjh4 ,russian1 #cjh4 ,terrapin1 ,lamb1 #cde4 ,mock1 in ,fontage ,cups1 #acg4 ,soup1 #fg4 ,stewed1 #cfb4 ,thimbleberries1 ,preserved1 #cbb4 ,timbale ,cases1 #aci4 ,rice1 #ada4 ,timbales1 ,chicken1 #ace4 ,fish1 #acf4 ,green ,pea1 #aeg4 ,imperial ,fish1 #acf4 ,lobster1 #acg4 ,macaroni1 #aef4 ,toast1 ,brown ,bread1 #cef4 ,buttered1 #cee4 ,cream1 #cef4 ,dry1 #cee4 ,milk1 #cee4 ,water1 #cee4 ,tomato1 and ,cucumber ,canaps1 #ci4 and ,horse-radish ,sandwiches1 #bjj4 ,bisque ,soup1 #ec4 ,croquettes1 #afb4 ,forcemeat1 #acd4 ,fritters1 #ahj4 ,ketchup1 #cch4 ,pickle1 ,sweet1 #ccc4 ,soup1 #ec4 ,stuffing for ,peppers1 #aea4 with ,stock ,soup1 #ed4 ,tomatoes1 ,broiled1 #aji4 ,buttered1 #cdg4 ,canned1 #cba4 ,fried1 #aji4 in ,aspic1 #adb4 ,pickled1 #cce4 ,preserved ,green1 #cbe4 ,preserved ,ripe1 #cbe4 ,sautd1 #aji4 ,scalloped1 #aji4 ,stewed1 #aad4 ,stuffed1 #aji4 ,tongue1 ,boiled1 #add4 ,canaps1 #ci4 in ,aspic1 #adb4 ,tortoni ,biscuit1 #cjc4 ,trifle1 ,chocolate1 #bje4 ,gooseberry1 #chb4 ,orange1 #baf4 ,tripe1 ,broiled ,honeycomb1 #adg4 in ,batter1 #adh4 ,lyonnaise1 #adg4 ,ragot1 #adg4 ,trout1 ,sautd1 #gc4 ,turkey1 ,boned1 #aja4 ,english ,roast1 #aja4 ,roast1 #aja4 ,turkish ,pilaf1 #afb4 ,turnips1 #ajc4 in ,white ,sauce1 #aaj4 ,turnip ,soup1 #ed4 ,tutti-frutti1 ,frosting1 #bhb4 ,fudge ,filling1 #bia4 ,preserve1 #cbf4 ,vanilla1 ,custard1 ,baked1 #baj4 ,sauce1 #bdf4 ,souffl1 #bcc1 #bcd4 ,veal1 #bc1 #hh4 ,balls1 #cgg4 ,braised1 #ij4 ,chops1 #ij4 ,croquettes1 #adc4 ,cutlets1 #hi4 ,fricassee1 #hh4 ,loaf1 #adc4 ,loin of1 la ,jardinire1 #hi4 ,rissoles1 #aea4 ,roast1 #hh4 ,roll1 #add4 ,scalloped1 #adc4 ,stuffed1 ,roast1 #hh4 ,vegetable1 ,consomm1 #fb4 ,croquettes1 #cgc4 ,cubes1 #dd4 ,entres1 #aed4 ,hash1 #cgf4 ,soup1 #ee4 ,vegetables1 #ajc4 ,venison1 ,chops1 #ajb4 ,roast1 #ajb4 ,steak1#ajb4 ,stew1 #cdg4 with ,currant ,jelly1 #cdg4 ,virginia ,fruit ,cake1 #cff4 ,virginia ,spoon ,bread1 #cfa4 ,vol-au-vent1 #bec1 #bed4 ,wafers1 #bgd4 ,chocolate1 #bgd4 ,chocolate ,walnut1 #bge4 ,nut1 #bgd4 ,oatmeal1 #cei1 #cgb4 ,waffles1 #agh4 ,virginia1 #cfj4 ,walnut1 ,bread1 #aff4 ,chocolate ,cake1 #bfb4 ,walnuts1 #cae4 ,pickled1 #ccg4 ,water1 ,apple1 #cdi4 ,barley1 #cdi4 ,bread1 #afe4 ,cinnamon1 #cej4 ,currant1 #cej4 ,distilled1 #cej4 ,grape1 #cej4 ,oatmeal1 #cea4 ,tamarind1 #cea4 ,toast1 #cea4 ,water ,cress1 ,sandwiches1 #bjb4 ,soup1 #ed4 ,water ,ice1 ,lemon1 #cjd4 ,orange1 #cjd4 ,pineapple1 #cjd4 ,plain1 #cjc4 ,watermelon1 #cad4 ,sweet ,pickled1 #ccd4 ,weights1 #cc4 ,welsh ,rarebit1 #cdb4 ,wheat1 ,cracked1 #aaf4 ,whey1 ,lemon1 #cec4 ,wine1 #cec4 ,whip1 ,strawberry1 #bbb1 #cei4 ,whitebait1 ,fried1 #gd4 ,white ,soup ,stock1 #fd4 ,wine1 ,frosting1 #bhf4 ,ice ,cream1 #cja4 ,mulled1 #cab4 ,rhubarb1 #cci4 ,whey1 #cec4 ,winter ,squash1 #aji4 ,yeast1 #afd4 ,yorkshire ,pudding1 #he4 ,zweibach1 #aga4 ,,read ,,this ,,how ,,to ,,use ,a ,,cook ,,book ,read it thoroughly1 especially the introductions to chapters and the whole of ,part ,i1 where the sections on ,marketing1 ,methods of ,cooking1 and ,just ,how will be helpful to everybody and the other sections useful for special purposes4 ,it is important to know the difference between frying and sauting and between boiling and simmering2 how to clarify fat2 how to egg and crumb1 and many other things that are treated in ,part ,i and cannot be repeated in the receipts4 ,at the beginning of the chapter on ,cereals1 for instance1 will be found general directions for their preparation for which there is no room in each receipt1 and the same is true of the section on ,pastry under ,desserts and the chapters on ,meats1 ,fish1 ,vegetables1 ,sandwiches1 ,frozen ,desserts1 etc4 ,don't confine your use of a cook book to merely consulting an individual receipt as it is wanted4 ,the ,index is a valuable part of the book and use of it should be made always to save searching4 ,most receipts are entered there twice4 ,for instance1 ,green ,turtle ,soup will be found under 8,soups0 and also under 8,green0 and ,dutch ,apple ,cake will be found under 8,cakes0 and under 8,dutch40 ,the ,glossary1 page #chg1 will give definitions of most of the ,french words and technical terms used in the book4 ,the ,bibliography1 page #che1 will furnish the names of thirty or more books that will be useful to those who want a small library on culinary science4 ,or any one of them can be ordered of the nearest bookseller if the title and author's name is furnished4 ,lowney's ,cook ,book is the only book on sale by ,the ,walter ,m4 ,lowney ,company4 ,follow the ,receipts exactly4 ,every rule in ,lowney's ,cook ,book has been tried at least twice for this book in order to insure accuracy of measurements4 ,you will get the best results by using the materials carefully measured just as prescribed in the receipts4 ,the table of weights and measures on page #cc will be helpful4 ,the only possible excuse for departing from the quantities called for is where you suspect your materials to be of less strength than pure materials should be4 ,the rules for length of time in cooking should also be carefully observed4 ,some kitchens do not contain all the condiments1 etc41 called for in the book4 ,we can only say that you will not be able to get such delicious1 satisfying results without them2 but you may get fair results1 especially if you use good judgment and have cultivated your skill in making dishes taste right4 ,but nothing will take the place of the spice bag in making soups or of proper seasoning in a host of other dishes4 ,,the ,,growth ,,and ,,preparation ,,of ,,cocoa ,,cocoa and chocolate are the roasted and ground product of the beans of a delicate tropical tree1 usually grown in the shade of larger and hardier trees and known as 8,theobroma ,cacao40 ,this name was given to it by the distinguished botanist1 ,linnus1 out of compliment to its delicious flavor and nutritious qualities1--the word meaning 8the food of the gods40 ,the beans are obtained from large pods shaped somewhat like cucumbers1 which grow on the trunk and lower branches of this tree4 ,cocoa has nothing whatever to do with the cocoanut1 the fruit of a variety of palm tree2 nor with coca1 a nerve tonic derived from a variety of ,south ,american flax2 nor with cocaine1 a dangerous ansthetic4 ,cocoa differs from chocolate only because a portion of the cocoa butter has been pressed out of cocoa2 whereas chocolate retains the full amount of this remarkable vegetable fat1 which is extremely nutritious and has the quality of never becoming rancid4 ,to the latter fact cocoa butter owes its popularity as a cosmetic4 ,chocolate had been known to the ,aztecs and had been a favorite drink with them--and especially with their king1 ,montezuma--long before the conquest of ,mexico by ,cortez1 who was the first to introduce it into ,europe4 ,the ,spaniards1 desiring to keep a good thing to themselves1 were very secretive about the new beverage and its preparation1 and this attitude accounts for the remarkable slowness with which it became known to ,northern ,europe4 ,moreover1 its price was almost prohibitive in those days4 ,it took two centuries for it to become really known in ,london1 and it is only in modern times that cultivation and improved methods have brought it into general consumption at a low price4 ,when we consider its nutritive value as a food in addition to its delicious flavor as a beverage1 cocoa is the cheapest beverage there is4 ,chocolate has several times the value of beef per pound and the same is true in only a slightly less degree of cocoa2 and cocoa has the added advantage of being so very digestible that it is suited for the use of children and invalids4 ,after the pods containing the beans are collected1 they are cut open1 and the beans--some twenty-five or more to each pod--are scooped out1 together with a small amount of the pulp surrounding them and are very slightly fermented in tanks or pits4 ,this process of fermentation largely determines the flavor and their selling value4 ,after being dried thoroughly in the sun they are packed in bags and shipped to the northern markets4 ,some of the highest quality of beans come from ,venezuela1 ,trinidad and ,ecuador1 but they are cultivated also in many of the ,west ,india islands1 in tropical ,south ,america1 the west coast of ,africa1 ,ceylon1 ,java1 and even in some of the islands of the ,pacific4 ,the process of manufacture begins with roasting the beans to just the right degree to produce the best flavor1 after blending the different varieties so as to insure a fullness and richness of taste4 ,these two processes are most important in determining the quality of cocoa4 ,the roasted beans are placed in a crusher and the shells are winnowed out1 leaving the nibs4 ,the shells are either thrown away1 as we treat them1 or are sold for a trifle to make a beverage which distantly resembles cocoa at a great cost of fuel4 ,the nibs are ground in large mills and immediately turn to a heavy liquid like molasses1 owing to #ej of the beans being vegetable fat4 ,in making cocoa1 this liquid is poured into hydraulic presses and a considerable part of the cocoa butter pressed out4 ,the dry cakes of powder remaining are pulverized1 bolted and packed in cans for sale4 ,to make chocolate1 the liquid above mentioned is molded in pans without abstraction of any cocoa butter and without the addition of any flavor or sugar4 ,these cakes are the 8,premium ,chocolate0 used in cooking1 which used to be known as 8,bitter ,chocolate0 because of its being unsweetened4 ,milk ,chocolate and ,vanilla ,sweet ,chocolate1 for eating purposes1 are sweetened before being molded1 and in the case of ,lowney's ,milk ,chocolate1 has the richest cream from our own blooded ,jersey cows added to it4 ,the ,vanilla ,sweet ,chocolate is sweetened and flavored with vanilla beans of the best quality1 which we buy and grind ourselves4 ,the growth of the consumption of cocoa in its powdered form of recent years has been remarkable4 ,it is superseding the old method of boiling for hours the cracked cocoa nibs at a great cost of fuel and with far less satisfactory results both as to flavor and as to the nutritive qualities of the cocoa4 ,cocoa and chocolate differ from tea and coffee because they hold in solution one of the most nutritious foods known to man2 whereas tea and coffee are simply infusions1 that is to say1 hot water plus the flavor1 and have no nutritive value whatever except so far as they are mixed with sugar and cream4 ,moreover1 besides being a food1 cocoa and chocolate differ from tea and coffee in giving the least possible stimulus1 if any1 to the nerves1 and consequently are followed by the slightest1 if any1 reaction4 ,theobromin1 the alkaloid which forms the essential flavor of cocoa and chocolate1 although very similar chemically to the alkaloids1 thein and caffeine1 which are the natural flavoring elements of tea and coffee1 differs from them in not being an excitant to the nerves4 ,you should remember in using cocoa and chocolate as beverages that they are strong foods and consequently just so much less other food should be taken when cocoa is used rather than other beverages4 ,otherwise1 a case of overeating may ensue without your knowing what the matter is4 ,many persons use hot beverages for two chief purposes3 first1 to wash their food down and save themselves the trouble of thorough mastication2 and second1 to get something hot into the stomach and revive the nerves4 ,such persons should remember that cocoa and chocolate are like soups in their nutritive value and not to be used like water1 tea1 or coffee4 ,cocoa or chocolate with bread would be a sufficiently nutritive diet to prolong life indefinitely4 ,in fact one woman in ,martinique lived on chocolate exclusively for many years4 ,this was possible because it contains all of the elements necessary to sustain human life4 ,under these circumstances1 we urge that cocoa and chocolate shall be considered and treated as foods1 as well as most delicious drinks4 ,for those who care for a scientific analysis of the cocoa bean1 we will add the approximate figures of one chemist3 ,water #c ,protein #ae ,fat #ej ,starch #ac ,other non-nitrogenous matter #aa ,woody fiber #c ,ash #d ,based on such analyses as these1 food experts accord to chocolate and cocoa a very high food value as producers of energy and heat4 ,the ratio of fat and protein is so fortunately balanced to the needs of the human system that all experts agree on its being one of the most nutritious of known foods1 and it is on this fact that we base our claim that it is cheap as a beverage1 as well as most delicious4 ,it has a fine delicate flavor of the tropics of which one never tires and is wholesome1 strengthening1 and harmless4 ,it is especially suited to children1 for whom it should be the only hot beverage provided4 ,,simple ,,menus ,,for ,,one ,,week ,,sunday ,,breakfast ,grape ,fruit ,fish ,balls ,broiled ,bacon ,parker ,house ,rolls ,coffee or ,cocoa ,,supper ,lobster with ,mushrooms ,parker ,house ,rolls ,italian ,cream ,chocolate ,walnut ,cake1 7see ,plate ,,ix7 ,tea or ,cocoa ,,dinner ,bouillon ,crisp ,crackers ,roast ,chicken ,italian ,potatoes ,boiled ,squash ,cranberry ,sauce ,lettuce ,salad ,vanilla ,ice ,cream with ,chocolate ,sauce 7see ,plate ,,xx7 ,black ,coffee ,,monday ,,breakfast ,oranges ,oatmeal ,ham and ,eggs ,creamed ,potatoes ,rye ,muffins ,coffee or ,cocoa ,,luncheon ,cold ,sliced ,chicken ,cheese ,custard ,bread and ,butter ,peach ,preserve ,cookies ,,dinner ,corn ,chowder ,broiled ,steak ,horse-radish ,cream ,dressing ,baked ,potatoes ,scalloped ,tomatoes ,celery ,salad ,brown ,betty ,coffee ,,tuesday ,,breakfast ,bananas ,cream of ,wheat ,broiled ,halibut ,french ,fried ,potatoes ,corn ,cake ,coffee or ,cocoa ,,luncheon ,pea ,soup ,omelet with ,spanish ,sauce ,graham ,bread ,hot ,chocolate with ,whipped ,cream ,sponge ,drops 7see p4 #bgb7 ,,dinner ,vegetable ,soup ,roast ,lamb ,roast ,white ,potatoes ,scalloped ,onions ,currant ,jelly ,apple ,salad ,squash ,pie ,coffee ,,wednesday ,,breakfast ,stewed ,prunes ,wheatena ,creamed ,eggs ,popovers ,coffee or ,cocoa ,,luncheon ,vegetable ,consomm ,lamb ,stew ,creamed ,potatoes ,hot ,biscuits ,baked ,vanilla ,custard ,chocolate ,cookies ,,dinner ,ox-tail ,soup ,roast ,beef ,fried ,parsnips ,franconia ,sweet ,potatoes ,lettuce ,salad ,macedoine of ,fruit 7see p4 #bae7 ,lady ,fingers ,coffee ,,thursday ,,breakfast ,oranges ,oatmeal ,salt ,fish ,souffl ,baked ,potatoes ,raised ,muffins ,coffee or ,cocoa ,,luncheon ,black ,bean ,pure ,cold ,roast ,beef ,rice ,croquettes ,tapioca ,pudding ,,dinner ,rice ,soup ,roast ,goose ,apple ,sauce ,baked ,macaroni ,banana ,fritters ,potato ,balls ,lettuce ,salad ,orange ,water ,ice ,angel ,cake ,coffee ,,friday ,,breakfast ,grape ,fruit ,wheat ,germ ,broiled ,french ,chops ,lyonnaise ,potatoes ,egg ,muffins ,coffee or ,cocoa ,,luncheon ,scalloped ,oysters ,kohl ,slaw ,baking ,powder ,biscuits ,apple ,compote with ,rice ,,dinner ,tomato ,bisque ,boiled ,halibut ,egg ,sauce ,potatoes la ,matre d',htel ,peas ,cheese ,salad ,chocolate ,bread ,pudding ,,saturday ,,breakfast ,bananas ,shredded ,wheat ,fried ,calf's ,liver ,baked ,sweet ,potatoes ,rolls ,coffee or ,cocoa ,,luncheon ,split ,pea ,soup ,crotons ,goose ,salad 7,see receipt for ,chicken ,salad7 ,rolls ,wine ,jelly ,sponge ,drops ,,dinner ,spinach ,soup ,breaded ,lamb ,chops with ,tomato ,sauce ,mashed ,potatoes ,turnips in ,white ,sauce ,chocolate ,bavarian ,cream ,coffee ,illustration3 ,,lowney',s ,,milk ,,chocolate ,lowney's ,milk ,chocolate is a delicious confection and a most nourishing food4 ,it is made of pure chocolate1 the finest cream from our own herd of blooded ,jersey cows1 and pure vanilla1 sweetened with the best granulated sugar1 powdered in our own factory4 ,,it ,,is ,,good ,,for ,,school ,,lunches1 ,,picnics1 ,,and ,,after ,,meals ,illustration3 ,,lowney',s ,vanilla ,sweet ,,chocolate ,the ,reason this chocolate has a more refined flavor than others1 is owing to the quality of the cocoa beans and the costly vanilla beans used4 ,price is a secondary consideration in buying the materials for this eating chocolate4 ,the main thing is to make it perfect4 ,each of the materials is used as ,mother ,nature grew them4 ,there is no 8treatment0 nor adulteration of any kind whatever4 ,,that ,,is ,,why ,,the ,,lowney ,,products ,,are ,,so ,,digestible ,illustration3 ,,lowney',s ,,sweet ,,cocoa ,,powder ,lowney's 8,always ,ready0 ,sweet ,cocoa ,powder has a rich chocolate flavor--especially when boiled five minutes--for drinking1 and besides makes the simplest and best icing for cake1 by simply pouring hot water over it4 ,it is delicious as flavoring for ice cream4 ,,if ,,your ,,dealer ,,does ,,not ,,keep ,,it1 ,,ask ,,him ,,to ,,get ,,it ,,for ,,you ,illustration3 ,,lowney',s ,premium ,chocolate ,lowney's ,premium ,chocolate goes further than other cooking chocolates1 because it is absolutely pure1 and is made of the choicest and highest-priced cocoa beans1 especially selected and blended4 ,it is what used to be called 8bitter chocolate10 because it is unsweetened4 ,it is very economical to use in cooking1 because every atom of it is the choicest chocolate1--no adulteration in ,lowney's4 ,,insist ,,on ,,having ,,lowney',s ,,premium ,,chocolate ,,the ,,dealer ,,can ,,get ,,it ,,easily ,,if ,,you ,,insist ,illustration3 ,,lowney',s ,,breakfast ,,cocoa ,,lowney',s ,,cocoa ,,reg4 ,u4 ,s4 ,,pat4 ,,off4 ,is made from the choicest cocoa beans--the highest priced--ground very fine1 with a part of the cocoa butter pressed out to make it more digestible4 ,every atom of it is cocoa4 ,it contains not one particle of adulterant1 substitute1 coloring matter1 or chemical4 ,lowney's ,cocoa has a perfect natural flavor4 ,,cocoa ,,should ,,be ,,boiled ,,from ,,three ,,to ,,five ,,minutes1 ,,but ,,the ,,milk ,,should ,,not ,,be ,,boiled ,,knowledge ,,of ,,food is the foundation of housekeeping ,good food means health ,variety in food induces appetite and good digestion ,pure food should be insisted on4 ,it goes further1 nourishes more1 and saves doctors' bills ,you can eat freely of ,lowney's ,chocolate ,bonbons1 because they are pure ,lowney's ,cocoa is all cocoa ,the ,lowney ,products are all wholesome as well as delicious 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,six blank pages one presumes for recipes and notes of the book's owner1 were originally located after page #dbb4 ,page #ba1 8a l0 changed to 8 la0 7beef la mode7 ,page #bi1 8,maitre0 changed to 8,matre0 7,matre d'htel ,butter7 ,page #ed1 8hops0 changed to 8chops0 7,cook chops in hissing7 ,page #bca1 8cup0 changed to 8cups0 7cups bread crumbs7 ,page #caj1 8coffe0 changed to 8coffee0 7#a cup coffee7 ,page #caa1 ,orangeade recipe1 the amount of orange juice required was missing its measurement4 ,after consulting an earlier edition of this cookbook1 was added before 8orange juice0 for this recipe4 ,page #cdi1 8tablespo0 changed to 8tablespoon0 7tablespoon prepared barley7 ,page #cij1 8,bomb0 changed to 8,bombe0 7,bombe ,glac1 ,raspberry7 ,page #cib1 8,carrott0 changed to 8,carrot0 7,carrot ,fritters7 ,page #cii1 8#bcb0 changed to 8#ccb0 7,green ,tomato1 #ccb7 ,page #daf1 8caffein0 changed to 8caffiene0 7and caffeine1 which7 ,page #dbj1 8d',hotel0 changed to 8d',htel0 7la ,matre d',htel7