,,the ,,golden ,,rule ,,cook ,,book ,,six ,,hundred ,,recipes ,,for ,,meatless ,,dishes4 ,,originated ,,collected ,,and ,,arranged ,,by ,m4 ,r4 ,l4 ,,sharpe4 ,,new ,,edition ,,published ,,by ,,little1 ,,brown1 ,,and ,,company1 ,,boston1 #aiab ,it was ,margaret ,more who said1 ,the world needs not so much to be taught1 as reminded4 ,may this book remind many of the ,love they owe to every living creature4 ,and ,god said1 ,behold1 ,i have given you every herb bearing seed1 which is upon the face of all the earth1 and every tree1 in the which is the fruit of a tree yielding seed2 to you it shall be for meat4 ,and to every beast of the earth1 and to every fowl of the air1 and to every thing that creepeth upon the earth1 wherein there is life1 ,i have given every green herb for meat2 and it was so4 ,genesis i4 #bi1 #cj ,,contents ,page ,,introduction #aa ,,the ,,kitchen #bi ,,the ,,dining ,,room #ce ,,suggestive ,,comments #ci ,,soups #de ,,vegetables #gi ,,vegetable ,,combinations #afg ,,nut ,,dishes #agg ,,rice1 ,,macaroni1 ,,etc4 #ahe ,,croquettes #aig ,,timbales ,,and ,,patties #bji ,,sauces #bag ,,eggs #bca ,,cheese #bdi ,,salads #beg ,,savouries #bgc ,,sandwiches #bha ,,pastry1 ,,patty ,,cases1 ,,etc4 #bhg ,a ,,few ,,hot ,,breads #bic ,,plum ,,pudding ,,and ,,mince ,,pie #bii ,,menus #cjc ,,index #cae ,let none falter who thinks he is right4 ,abraham ,lincoln4 ,,introduction ,the arranging of this help for those who are seeking to obey the call to a higher humanitarianism1 which is put forth by non-flesh-eating men and women1 has been a labour of love3 the labour1 the result of an earnest endeavour to so write the receipts that the way-faring woman may not err therein1 the love1 of a kind whose integrity may not be questioned1 since it has inspired to the never easy task of going against the stream of habit and custom1 and to individual effort in behalf of the myriads of gentle and amenable creatures1 which an animality that defiles the use of the word has accustomed man to killing and eating4 ,the name ,vegetarian has come to mean one who abstains from animal flesh as food2 and1 as some designation is necessary1 it is perhaps a sufficiently suitable one4 ,this term did not1 however1 originally classify those who used a bloodless diet1 but is derived from the ,latin ,homo ,vegitus1 which words described to the ,romans a strong1 vigorous man4 ,the definition of the word ,vegitus1 as given in ,thomas ,holyoke's ,latin ,dictionary1 is whole1 sound1 quick1 fresh1 lively1 lusty1 gallant1 trim1 brave1 and of ,vegito1 to refresh1 to re-create4 ,professor ,mayor of ,england adds to these definitions3 ,the word vegetarian belongs to an illustrious family2 vegetable1 which has been called its mother1 is really its niece4 ,the word has unfortunately become intermingled with various dietetic theories1 but the ,vegetarian who is one because his conscience for one reason or another condemns the eating of flesh1 occupies a very different place in the world of ethics from one who is simply refraining from meat eating in an effort to cure bodily ills4 ,indeed1 the dyspeptic frequenting the usual ,vegetarian restaurant has little opportunity to know much about vegetables as food1 the menu being1 as a rule1 so crowded with various mixtures which are supposedly meat substitutes that vegetables pure and simple find small place4 ,this book contains no meat substitutes1 as such1 but receipts for the palatable preparation of what is called by many live foods1--that is1 food which has no blood to shed and does not1 therefore1 become dead before it can be eaten4 ,there will also be found lacking from the index such dishes as ,vegetarian ,hamburg ,steak1 ,pigeon ,pie1 ,vegetarian style1 etc41 which should repel rather than attract1 by bringing to mind what ,bernard ,shaw has graphically spoken of as scorched carcasses4 ,it has been proven by myself and my household that flesh eating may be safely stopped in one day with no injury to health or strength1 and that a table supplied from the receipts in this book can make those whom it furnishes with food well and strong as far as food can make them so4 ,there are many reasons why thoughtful1 cleanly1 humane people should not feed upon animals1 but there is a surprising deafness to this fact shown by the majority of those active in humane charities4 ,one marvels to see hundreds of consecrated workers in session1 putting forth every effort for the enacting of laws for the amelioration of the sufferings of cattle travelling to slaughter by car and ship1 who are still content to patronise the butcher shop to buy food supplied by the dead bodies of these tortured victims of a false appetite4 ,mere thoughtlessness can make the kindest act cruelly inconsistent1 for ,i once saw a woman presiding at a meeting held to discountenance the wearing of aigrettes with a sheaf of them decorating her bonnet4 ,this looks much like receiving stolen goods while denouncing theft4 ,it is well to write1 and legislate1 and pray for better and kinder treatment of these frightened1 thirst-maddened1 tortured creatures on their journey to our tables1 but the surest1 quickest way to help 7and this can be done even while continuing to work for the alleviation of their sufferings7 is to stop feeding upon them4 ,in a recent issue of a paper devoted to humane matters there is an indignant protest against the sufferings endured by crated chickens in a certain market1 and another article deplores the cruelty shown to turtles in the same place1 but when we know the writers of these protests to be still willing to use these creatures on their tables1 it is not always easy to fully credit their tender-heartedness4 ,in another such paper there appear from year to year sentimental pictures and poems extolling the kindliness and virtues of the cattle upon a thousand hills1 while those same pages print instructions on the most humane way of slaying them1 giving as a reason for the sudden and painless death described that suffering poisons the meat4 ,the favourite phrase1 our four-footed friends1 seems rather an anachronism in the face of our acknowledged relations to them as eater and eaten1 for the phrase indicates a mutual pact of friendship1 which1 however well sustained by them1 is dishonoured by man2 for even cannibals1 we are told1 sink no lower than to eat their foes4 ,the demand for butcher's meat may not seem materially lessened because ,i do not eat it1 but it is lessened notwithstanding1 and ,i rejoice to know that in the past seven years my abstinence from flesh must have resulted in a little less slaughter1 and ,i am glad to have reduced by even one drop the depth of that ocean of blood4 ,i have heard the ,biblical statement that man was to have dominion over all the earth quoted as a justification for the eating of the lower animals4 ,we will some day be so civilised that we will recognise the great truth that dominion implies care1 and guardianship1 and protection rather than the right to destroy4 ,the first objection voiced against ,vegetarianism is not usually against its principle1 but its practice2 we are told that the refusal to eat meat causes inconvenience1 and that it is best to eat what is set before you1 asking no questions for conscience's sake4 ,i could respect the position of one who literally believed and consistently acted on this mandate1 but where in ,christendom can he be found8 ,few of us could or would eat the flesh of a pet lamb1 or partake knowingly of horse flesh1 or could or would feel called upon to dine on these lines with the peoples who eat dog1 or with so-called cannibals4 ,the host might have secured1 in a broad spirit of hospitality1 just the particular carcass which most pleased his own palate1 but courtesy seldom forces us to eat any flesh other than the sorts to which our own habits have accustomed us4 ,there is a well-known story of an ,american statesman who was reared by ,vegetarian parents in the country1 and taken while still a small boy to dine at a neighbour's4 ,during the progress of the meal a large platter was borne into the room1 on which lay something the like of which he had not seen on any table4 ,he stared in wonder1 and finally located the resemblance and shouted1 ,why1 mother1 if that isn't a dead hen6 ,habit had not overcome his horror of that particular dead thing as food1 as it would have done had he seen dead hens served as food all his life4 ,as to the inconvenience caused my friends when ,i am at their tables1 ,i consider it of such small consequence compared to the fact that even one child should be standing almost knee-deep in blood in some slaughter-house1 working to supply my wants1 that it is not worth a second thought4 ,no one need go hungry from any well-planned dinner1 even though no extra preparation has been made for the non-meat-eating guest2 but if my hostess knows in advance that ,i do not eat meat1 and wishes to have prepared an especial dish1 ,i give her the benefit of the doubt1 and believe that she is as pleased to do it as ,i would be in her place4 ,we like to take a little extra trouble to entertain our friends1 and the thought expended to give others pleasure is perhaps the real joy of hospitality4 ,another class of objector likes to remind us that we take life when we eat vegetables1 or drink1 or breathe4 ,a friend1 who has since ceased to consider the unnecessary and cruel slaughtering of thousands of creatures daily a fit subject for joking1 once sent me in raillery a sonnet which rehearsed the sad death suffered by a cabbage to satisfy a ,vegetarian's selfish cravings4 ,i find no qualms in my own conscience on this subject1 but should ,i ever come to feel as these over-sensitive claim ,i should1 ,i hope ,i will not then eat even the innocent cabbage4 ,again1 if the germs in the water we drink and the air we breathe do die by reason of our drinking and breathing ,i endure no self-condemnation4 ,man cannot be required to do the impossible by any ,principle of ,good1 and to do each day what good he is able to do1 to avoid the evil he can avoid1 and in every difficulty choose what he thinks to be the lesser of two evils1 is perhaps as much as even ,divine ,love expects of him to-day4 ,it is well to face the unpleasant fact that there are occasions when in our present state of development it seems necessary to kill in self-defence1 as it were1 moths1 rats1 etc42 but even in this we can do our best1 and it has been well said1 angels can do no more4 ,we can by care in our households greatly reduce this necessity1 and we can always see that no creatures1 although destroying our property1 pilfering or stealing1 are in their death made to suffer4 ,in this connection ,i would urge every one who reads these lines to never permit a piece of sticky fly-paper to be brought into the house1 for of all cruel ways of destruction1 this slow method1 by which the unfortunate fly almost dismembers itself in its frantic efforts to escape1 is one of the most fiendishly contrived4 ,an advocate of ,vegetarianism has truly said1 ,a vegetable diet is as little connected with weakness and cowardice as meat eating is with physical force and courage4 ,that ,vegetarians are not physical weaklings is no mere matter of opinion1 but is proven by the giant ,japanese wrestlers2 the ancient ,greek wrestlers2 those ,indian regiments of the ,british army showing most endurance2 by the peasantry of the world1 which is seldom able to afford meat1 and above all1 by those famous ,vegetarians who march around the globe doing the work carnivorous man is too weak to do1--the horse1 the ox1 the camel1 and the elephant4 ,one of our best-known cooking teachers and food experts printed this statement not long ago3 ,while meat seems necessary to the rapid development of the ,american1 ,i must contend that a well-selected vegetable diet will give greater health1 bodily vigour1 and mental strength1 which would seem contradictory1 for even an ,american would not seem to require other food than that which will give him greatest health1 bodily vigour1 and mental strength4 ,nor have we cause to feel ashamed of the mentality of the guests at ,ceres' table1 which is graced by a goodly company2 the list of names encircling the cover of ,the ,vegetarian ,magazine reads1 ,adam1 ,hesiod1 ,gautama1 ,isaiah1 ,daniel1 ,plato1 ,zoroaster1 ,aristotle1 ,seneca1 ,ovid1 ,plutarch1 ,pope1 ,swedenborg1 ,leonardo da ,vinci1 ,voltaire1 ,franklin1 ,westley1 ,linnus1 ,shelley1 ,tolstoi1 and ,king ,oscar ,,ii4 ,others are ,bernard ,shaw1 and ,maurice ,maeterlinck 7who is said to have become a non-meat eater to gain greater endurance for his favourite pastime of mountain climbing71 ,richard ,wagner1 and ,general ,booth4 ,but after all1 the one great argument for a fleshless diet is the humanitarian one1 and it does not seem possible that persons exist to-day who do not know of the horrors of cruelty which take place hourly1 in order that meat may be eaten by men and women who could not look without sickening at the process which has made possible the roast upon their tables1 but who are nevertheless the employers of every fainting child in the stock-yards1 and every brutalised man in the shambles1 whose wages they pay with every pound of meat they buy4 ,the real butcher of an animal is the one for whom it receives its death blow1 not the one who actually deals that blow4 ,a man who recently visited some stock-yards writes3 ,we were sorry to see the ,thor man make mislicks at a pretty heifer4 ,his first stroke did not fell her1 and she staggered and looked at him so wonderingly and pathetically4 ,he could not strike her while her head was in that position1 and after giving her two or three more ineffectual blows1 she looked at him so reproachfully1 as if pleading1 ',why do you treat me so cruelly8 ,what have ,i ever done to you8' ,finally he got her down and out of her misery4 ,i shall never take a bit of steak on my fork without seeing that pretty heifer lifting her stunned head to that awkward pounder4 ,perhaps nothing more revolting than this same writer's remarks anent pig-killing has been written1 but since the words are accurately true1 they should be fit to read1 for if the words which tell the truth about meat as food are unfit for our ears1 the meat itself is not fit for our mouths4 ,he describes the pig-sticking1 the skinning1 and the process which makes the pig into pork1 and then adds3 ,he goes into the cooling room1 and the whole effort from that time is to keep him from crumbling back into dust1 attacked by worms4 ,salt and brine and smoke and cold prevent the corpse from utter dissolution4 ,the refrigerator is a sort of ,purgatory where the brute stays until he finally finds a cemetery in the human alimentary canal4 ,yet this man expects to again have meat on his fork6 ,the ,cosmopolitan calls attention to the remarkable procession daily passing through a certain slaughter-house1 as follows3 ,imagine a procession of #aj1jjj cattle marching two by two1 in a line fifteen miles long2 let #bj1jjj sheep follow them1 bleating along twelve miles of road2 after them drive sixteen miles of hogs1 #bg1jjj strong2 then let #cj1jjj fowls bring up the rear1 clucking and quacking and gobbling1 over a space of six miles2 and in this whole caravan1 stretching for nearly fifty miles and requiring two days to pass a given point1 you will see the animals devoted to death in the packing houses of ---- ,co4 in a single day4 ,surely a ,buddhist would think that the head of that establishment had much to answer for4 ,never before in the world's history was a massacre of the innocents organised on such a stupendous scale or with such scientific system4 ,people are surprisingly callous to the sufferings of those animals destined to become food4 ,recently some well-dressed1 well-mannered men were on a train returning ,east from a ,western visit1 and the train coming to a standstill for some reason1 their conversation was plainly overheard by their fellow-passengers4 ,they were discussing a visit to the stock-yards1 and one of them1 quite convulsed with laughter1 cried out that he really thought the most comical sight he had seen while away1 in fact one of the funniest things he had seen in his whole life1 was the antics of a pig which had escaped out of the scalding pen6 ,the pig-sticker had evidently been as awkward that time as the man who missed the pretty heifer4 ,it is daily less possible to buy turkeys and chickens minus their heads4 ,the delicate death without the use of the old-time axe 7which we degraded men and women have thought a pretty symbol to place on ,thanksgiving ,day table cards7 is brought about by hanging the fowls up by the feet1 in what fright can be imagined1 an incision is then made in the roof of the mouth1 and after bleeding to death1 which1 as in the case of calves or veal1 insures solid white flesh1 they are served as food to dainty women who can scarcely bear to kill a fly1 and alas6 to some members of the societies for the ,prevention of ,cruelty to ,animals6 ,one crate of chickens can encase more suffering than ,i want endured for me4 ,there is first the terror in capture1 then the suffering of being thrust1 legs often tied1 in the small over-crowded crate1 then the journey in the shrieking train1 and the thirst-tortured hours in the sun before the final twist of the neck or the blow of the axe1 given in many cases just before natural death would render the fowl unfit for sale4 ,and such food1 poisoned by fear and suffering1 is considered the most delicate1 and thought fit to feed to invalids6 ,that all chickens do not endure the same suffering before death is no excuse for eating them1 for some will have to submit to it while chicken is an article of food4 ,the modern invention of fattening fowl by the machine-stuffing method1 to make what are called in ,england ,surrey fowls1 and in ,america are given various fancy names1 is so revolting that it almost makes one faint to read a true account of it4 ,we are selfishly prone to comfort ourselves when these things are brought to our notice with the thought that the lower creatures do not suffer as we would4 ,the fact is that no two live beings suffer the same in any event1 physical or mental1 but the lower animal or bird or fish suffers in its fear and death all it is capable of suffering1 and we have no right to make any creature do this for our pleasure4 ,mr4 ,e4 ,bell has written1 ,dreadful are the revelations made by humane men1 who1 setting aside personal comfort and peace of mind1 have endeavoured to sound the depths of animal agony and bloodshed4 ,the process of flaying alive1 and even of dismembering animals before the breath has left their bodies1 is far from uncommon in private slaughter-houses4 ,when we witness the cruelty to horses on our streets1 though they are property which the most unwise would naturally seek to care for1 we can only imagine what must chance to the unfortunate creatures1 already condemned to death and only regarded as food1 at the hands of the hardened men whose miserable lot it is to be employed by ,christendom to do its most evil work4 ,in a pamphlet called ,an ,epitome of ,vegetarianism ,c4 ,p4 ,newcombe writes3 ,our opponents are quick to point out the supposed resemblance between the canine teeth of man and those of the carnivora1 forgetting that they are even more prominent in the ape1 the horse1 and the camel4 ,we accept the challenge and appeal for an authoritative statement of the facts to the great masters of science1 among whom there is complete agreement1 viz41 that expressed by ,baron ,cuvier1 the ,professor of ,natural ,history in the ,college of ,france1 who wrote in ',the ,animal ,kingdom1' vol4 i1 page #hh3 ',fruits1 roots1 and the other succulent parts of vegetables appear to be the natural food of man2 his hands afford him a facility for gathering them1 and his short and comparatively weak jaws1 his short canine teeth1 not passing beyond the common line of others1 and his tuberculous cheek teeth would not permit him either to feed upon herbage or devour flesh unless these aliments were previously prepared by the culinary process4' ,similar opinions are expressed by ,sir ,charles ,bell1 ,f4 ,r4 ,s41 ,prof4 ,william ,lawrence1 ,f4 ,r4 ,s41 ,sir ,richard ,owen1 ,k4 ,c4 ,b41 ,f4 ,r4 ,s41 and ,dr4 ,charles ,darwin1 with many others4 ,while interesting in stating a case1 this interests me as an argument but little1 for if we were carnivorously made1 with our minds1 our hearts1 our capacity for love and charity1 and that great hope we have of finally manifesting the perfection of the sons of ,god1 we still should control our tendencies by a higher law1 and no more be carnivorous than we are apes1 or marauders1 or any other mental or physical manifestation from which spiritual evolution has lifted us high4 ,but this humanitarianism does not consider alone the animals slaughtered1 but the men1 women1 and children who do this revolting work4 ,one packing-house in the ,west advertises over #ah1jjj employees2 multiply this by thousands and one can estimate the numbers of human beings who are thus degraded and brutalised4 ,in my own household ,i have made it a point of honour to demand no labour which ,i would not be willing to do myself2 ,i might fail in strength1 but morally ,i would be willing to undertake any work required by me1 and from the day ,i realised what ,i required from others if ,i ate meat1 ,i became an abstainer from it1 for no surer ethical truth can be stated than that we have no moral right to demand from the hands of another1 work we would not be willing to undertake ourselves4 ,mr4 ,henry ,salt has written1 ,of all recognised occupations1 the work which is looked upon with the greatest loathing 7next to the hangman's7 is that of the butcher--the trade of doing to death countless numbers of inoffensive and highly organised creatures1 amid scenes of indescribable filth and ferocity--is delegated to a pariah class of slaughter-men1 who are thus themselves made the victims of a grievous social wrong4 ,so large a percentage of the murderers of to-day have been butchers1 they or their fathers before them1 that these statistics alone constitute a sufficient argument for ,vegetarianism4 ,man's inhumanity to himself in this matter of flesh eating is rapidly being uncovered by meat inspectors1 food experts1 and hundreds of physicians the world over4 ,the statistics comparing meat-eating and non-meat-eating races with regard to tuberculosis1 cancer1 appendicitis1 etc41 are of the greatest interest to those who care not only for the health but for the mere cleanness of their bodies4 ,dr4 ,b4 ,w4 ,richardson1 in a book called ,the ,field of ,disease1 says3 ,in ,jewish communities there are a number of men set apart to act as inspectors of animal food4 ,they attend at the slaughter-houses1 and after an animal is slain and dressed they submit it to inspection2 then1 unless they put upon it their sign1 that it is free from disease1 it is not permitted to enter a ,jewish family4 ,it enters into the families outside the ,jewish community1 so that we who are not ,jews actually accept into our bodies food which the ,jews have rejected as diseased4 ,the statistics taken from two small abattoirs alone1 for one year1 as given by a secretary of one ,jewish ecclesiastical board are as follows3 ,total oxen killed #bb1cjh ,diseased #g1hhe ,total calves killed #c1ccj ,diseased #gje ,total sheep killed #da1eef ,diseased #ac1jai ,according to this very nearly one-third of all the meat sold to ,christian families is tainted by parasitical disease4 ,if an animal dies of cancer1 tuberculosis1 etc41 our laws protect us from the carcass1 but1 if slaughtered1 the diseased portion is cut away and the remainder is sold as fit for food4 ,such blood is squeezed from beef and poured by the gallon by loving hands into the willing lips of consumptives and anmics6 ,the true ,vegetarian will not be seen adorned 787 by any of the reapings from a dead body1 whether they be feathers or furs1 for these have no beauty in the sight of those who see them in thought1 dripping with the blood from which they can never be truly cleansed4 ,those who would strain at gnats while swallowing camels1 criticise the ,vegetarian for his kid gloves and his leather shoes2 but perfect conditions do not yet prevail for the absolutely consistent carrying out of his principles2 his effort is to help to bring these to pass1 and he does not refrain from beginning for the reason that he cannot yet do all4 ,an adequate substitute for leather has been made which experiments have proven of value1 but1 as yet1 there is no demand which justifies its manufacture4 ,many express the fear that1 were wholesale slaughter abolished1 the earth would be overrun by the lower animals2 but were artificial and unnatural breeding discontinued we can safely trust that the animal creation would find its proper place in the world1 as everything does1 under the guidance of the controlling ,mind which is ,creator4 ,stop and think for a moment what the world would be like to-day if it were ,vegetarian4 ,if the world were ,vegetarian1 the endless caravans of doomed creatures would not be ambling to the shambles2 not a man would be brutalised by the daily slaughter of hundreds of gentle creatures2 not a woman would be engaged in sorting edible parts from the dissected carcasses1 making all red around her2 not a child would be standing deep in offal1 seeking useful bits of dead bodies2 where sympathy is1 cruelty is impossible1 therefore1 not a dog would be maltreated1 not a cat selfishly deserted to starve1 not a horse cruelly beaten1 and not a vivisectionist could be found on the face of the earth6 ,those who had learned to be just to the lower animals would not fail in their duties to man1 and in this millennium1 prophesied in ,isaiah xi3 #i1 slaughter-houses1 transport cars1 and cattle-ships would be empty1 and the fields and meadows would be filled with labourers under the clear sky1 tilling the ground to provide the food of man4 ,m4 ,r4 ,l4 ,s4 ,providence ,house1 ,chestnut ,hill1 ,mass4 ,i do not see how it is possible that so many good people remain meat-eaters4 ,count ,leo ,tolstoi4 ,,the ,,kitchen ,there is no room in the house which requires such careful furnishing as the kitchen1 and much time may be saved there if the right thing is in the right place1 for just as truly as the means to do ill deeds make ill deeds done1 do the means to do things well tend toward their being done4 ,to house-builders ,i would urge that it pays to have a white enamelled sink1 and to insist that no sand-soap or scouring soap be used on it1 as this removes the finish and makes it less easy to keep it spotless4 ,see that a package of one of the cleaning powders is placed near the sink1 convenient for use the first time the maid looks about for materials1 and over the sink on small hooks have hung two or three different shaped sink brushes4 ,an enamelled soap-dish should be fastened above the sink1 and on the left of it a grooved1 slightly slanting draining board for washed dishes2 hanging under this on a large hook should be the enamelled dishpan and back of it a wire drainer1 both hanging free from the wall4 ,any kitchen can have a chair-rail put around it1 and this four-inch wide board should be arranged with small hooks placed at a distance of ten or twelve inches apart1 and on these should hang the enamelled spoons1 strainers1 egg-beater1 small jugs1 and the saucepans1 the bottoms of these being always in evidence and not out of sight in cupboards4 ,the ,europeans have always had their cooking utensils displayed as a part of the kitchen furnishing1 and when this is done there is less temptation to neglect their absolute cleanliness4 ,one of the comforts of my kitchen is a holder for saucepan covers2 ,i was about to invent such a holder when ,i found that the wire ones made to display half a dozen handsome plates were perfectly suitable4 ,one of these hangs beside the stove and the covers are conveniently at hand when required4 ,a cupboard built in the kitchen1 sixteen inches deep and six feet across1 will hold all the casseroles1 baking-pans1 tins for spices1 etc41 which the usual family requires4 ,mine was built with this conviction1 and if it becomes overcrowded1 ,i know it has things in it which do not belong there1 and a few moments given to overseeing its rearrangement always leave it with all the space required4 ,the table shown in the illustration is becoming well-known in ,american kitchens2 the deep drawers for flour1 etc41 are a convenience not easy to estimate1 but the fact that two sizes of pastry boards slide snugly into their places under the top is its best feature4 ,a ball of string in a holder hung up with small scissors attached1 a neat calendar1 a washable tablet for orders1 a burnt-match holder1 a match-box holder fastened near the stove1 a small mirror on a door or in an inconspicuous corner1 and a wall clock are things which ,i advise the young housekeeper to see securely placed in her kitchen before the pictures are hung in the drawing-room4 ,a plate-rack is not only always quaint and decorative1 but is most useful and labour-saving4 ,a pestle and mortar should be among the utensils of every kitchen1 as well as a vegetable mill1 and a small hard-wood board1 used exclusively for the cutting of fruit1 vegetables1 etc41 which are to be sliced1 saves many a cut finger1 as the plate usually used is not the proper shape or texture for such a slippery process4 ,a piece of thick glass measuring about #gi inches1 and bound about the edges with heavy gummed paper or linen1 is useful to lay upon the open pages of the cook-book1 and serves the double purpose of holding it open at the required page and of protecting it from floured or buttered fingers4 ,a plentiful supply of the small earthenware dishes1 called casseroles1 marmites1 ramekins1 and gratin dishes1 is especially useful in the ,vegetarian's kitchen4 ,those building homes should see that the place on which the stove is to stand is covered with suitable tiling1 and this should extend for two feet or more around the stove4 ,the floor itself is best covered with linoleum1 and if a colour scheme is carried out in this room1 as it may well be in these days of many-coloured enamelled ware1 it can be accented by the linoleum chosen and the kitchen thus made as beautiful for its purpose as any room in the house4 ,i have not partaken of a fellow creature for fifteen years4 ,bernard ,shaw4 ,,the ,,dining ,,room ,if a breakfast room is not used1 a small winged table set in a sunny corner1 or bay-window recess of the dining room1 and used as a breakfast table1 is an improvement upon breakfast at the large dining table1 and can be arranged in almost any dining room4 ,if pictures are hung in this room nothing less appropriate than those usually chosen as fit subjects for its walls can be imagined4 ,engravings showing the gentle deer hunted to his death1 with the dog's fangs already buried in his flesh1 stuffed heads of the same animal1 and paintings of dead fish1 ducks or grouse1 hanging by their feet1 should not give pleasure to or improve the appetites of humane people4 ,if pictures are used let us have those which depict life1 joy1 kindness1 and beauty rather than cruelty1 bloodshed1 and death4 ,among the noblest in the land1 ,though he may count himself the least1 ,that man ,i honor and revere ,who without favor1 without fear1 ,in the great city dares to stand ,the friend of every friendless beast4 ,henry ,wadsworth ,longfellow4 ,,suggestive ,,comments ,,seasoning ,the subject of seasoning is indeed holy ground in culinary matters1 and after much thought and experiment ,i have decided that the phrase so deplored by young housekeepers1 season to taste1 is after all not the worst one to use4 ,no such inaccurate directions were to appear in this cook-book when planned1 but ,i have finally decided with the army of wiser cooks who have preceded me that accurate measurements in seasoning are dangerous to success4 ,not only do tastes vary1 but much depends on the time the seasoning is added1 on the rapidity with which the food is cooking1 etc4 ,with this in mind1 and very long prejudice against the old phrase above mentioned1 ,i have compromised and frequently been tempted to state quantities of salt and pepper1 usually regretting when ,i have4 ,the truth is1 unless one can season to taste one cannot cook palatable dishes1 and my final word on the subject is that it is well to always use a little more salt and pepper than seems advisable1 and then just before serving add a little more6 ,,measuring ,weights as a means of measuring quantities have been avoided in these recipes1 as ,i can see no advantage to the system which uses them1 and ,i have been able to show even ,english cooks that the scales are not the most necessary part of the kitchen furnishing1 and they have become devoted to our simple method of using the kitchen cup as the standard4 ,it holds #a_/b pint1 and #b cups1 therefore1 hold #a pint2 #d cups hold #a quart2 and ,i find no fault with the old couplet1-- ,a pint's a pound ,the world around4 ,it usually is1 and one cannot go far wrong in acting as if it always were4 ,,thickening ,in thickening sauces and soups1 ordinary flour can always be used and cornstarch also1 and as a rule ,i have said flour only in these recipes1 but have only refrained from always advising potato-flour because it would have confused many who cannot obtain it in ,america4 ,in ,germany it is always used1 and when it can be had is far nicer for thickening all vegetable sauces and soups than any other sort of flour4 ,,an ,,herb ,,garden ,no one thing pays better for the little trouble expended than a small herb garden4 ,buy two or three tarragon plants1 cover them in the winter1 and in the autumn pick the leaves to make vinegar and to dry4 ,plant chervil1 parsley1 thyme1 chives1 and a plant of rosemary4 ,a window-box will keep parsley and chives on hand1 and a clump of chives from the market will grow for weeks if set in a bowl and watered occasionally4 ,,gelatine ,instead of the usual gelatine use must be made of arrowroot or a gelatine advertised to be purely vegetable4 ,one tablespoon is usually allowed to #a pint of liquid1 but experiments must be made and there will usually be directions found with the package4 ,,fat ,,for ,,frying ,the ,vegetarian can well afford to do away with that doubtful economy1 cooking butter4 ,for ordinary frying use good butter2 for deep fat use a good brand of cooking-oil1 or cocoanut butter4 ,,canned ,,goods ,it seems to be a habit with many people to decry the use of canned vegetables1 although ,i believe there are few households which subsist without them4 ,my experience is that the best grades of canned vegetables are often far sweeter and better1 fresher in fact1 than vegetables that can be bought in city markets4 ,the housekeeper should make it a point to know which brands she prefers and to trade where she can get them2 and where no retailer carries them she can usually obtain cases containing two dozen each from the preservers themselves4 ,a little trouble taken in the autumn to stock the store-room1 instead of ordering a can of peas now and then at random1 saves time and trouble in the end4 ,among the canned vegetables which are put up and sealed the day they are picked by the best firms are beets1 peas1 corn1 spinach1 hard-shelled beans1 tomatoes1 stringless beans1 wax beans1 mushrooms1 pimentos1 okra1 okra-tomato1 asparagus1 etc42 and the saving of time and labour in the preparation of beans1 spinach1 and beets especially1 is worth consideration4 ,people make the mistake of merely warming up canned goods and then serving them1 whereas when the can is opened the vegetables are only ready to be seasoned and finished as they would be had they been boiled at home4 ,good canned vegetables are not easy to improve upon1 and ,i serve them constantly to people who will not easily credit my statement that they are not so-called fresh vegetables4 ,i will not kill or hurt any living creature needlessly1 nor destroy any beautiful thing1 but will strive to save and comfort all gentle life and guard and perfect all natural beauty upon the earth4 ,john ,ruskin4 ,,soups ,most clear soups can be greatly improved in colour by using a small quantity of vegetable soup browning1 or caramel4 ,do not overdo it1 however1 as the flavour is not pleasant when too pronounced4 ,all cream soups should be cooked in a double boiler4 ,,vegetable ,,stock ,few meat stocks have of themselves more flavour than vegetable stock1 that is1 the water in which vegetables have cooked4 ,the water in which rice1 onions1 leeks1 celery1 beans1 cabbage1 etc41 have boiled is valuable in ,vegetarian cookery1 and the wise cook will use it in many ways to enhance the flavours of soups and sauces4 ,a ,,simple ,,consomm ,,or ,,stock ,a simple way of preparing a rich1 clear consomm is to wash well #a_/b cup of ,german lentils1 drain them and toss them for ten minutes in a saucepan in which #a tablespoon of butter has been melted4 ,then pour on them #e cups of cold water1 set them over a hot fire1 and let them boil rapidly about half an hour only4 ,drain1 and strain through a fine cloth1 and return to a clean saucepan with #a bay leaf1 #a slice of onion1 #b cloves1 and #a_/b teaspoon of celery seed2 simmer slowly for fifteen minutes1 season with salt and pepper1 and add a little sherry if liked4 ,if the lentils are cooked longer1 it will make a cloudy soup1 which will be stronger but not clear4 ,,clear ,,bouillon ,,or ,,consomm ,there are various vegetable extracts in the market which1 when diluted1 make delicious stock1 or clear soup4 ,if these are not available1 a clear vegetable broth may be made as follows3 ,wash #c cups of any dried beans or lentils1 and put them to soak in a covered earthenware dish with #aj cups of water for twelve hours or so4 ,then empty with that same water into a kettle1 and let come slowly to the boiling point1 skim frequently1 and do not let it actually boil4 ,when clear1 and there seems no further need of skimming1 add #a cup each of cut onions1 carrots1 turnips1 #a tablespoon of parsley1 #a tablespoon of salt1 #a clove of garlic1 and #a teaspoon of thyme1 etc41 #a tablespoon of celery seed1 and #a bay leaf4 ,let boil up once1 and then place on the back of the stove to barely simmer for two hours2 then strain through a fine sieve1 and a good broth is made4 ,the beans1 etc41 can be utilised in a deep pie1 or with brown or white sauce in crust cups1 in a curry1 or many other ways4 ,to make this into a strong1 clear soup put #b tablespoons of butter in a saucepan1 and when melted add #a_/b cup each of chopped onions1 carrots1 turnips1 and celery1 #b cloves1 and a bit of parsley2 fry until somewhat browned1 then cover with #f cups of the broth1 and let simmer very quietly for two hours4 ,skim often1 drain1 let cool1 remove any grease from the top1 and to clarify add to it1 when cold1 the slightly beaten yolk of #a egg and the whites of #c1 then set over a hot fire and stir vigorously1 watching for the first sign of boiling4 ,at this1 remove to a place where it cannot even simmer1 but will be warm for half an hour1 and strain through a fine1 clean cloth4 ,a wineglass of sherry may be added if to be served in cups4 ,,cream ,,of ,,artichoke ,scrape and slice enough ,jerusalem artichokes to make #b cups1 and cover them with cold water4 ,let them stand for fifteen or twenty minutes1 and put them in a saucepan with #b quarts of cold water or milk1 or #a quart of each1 and let them cook for an hour or until thoroughly soft4 ,now rub them through a sieve with #b cups of the stock in which they cooked1 and return to the fire4 ,when boiling add #a tablespoon of butter and #a of flour1 rubbed together1 and #a teaspoon of salt and #a saltspoon of pepper1 and cook about ten minutes before adding #b cups of hot milk1 or #a cup of milk and #a cup of cream4 ,stir well and let boil up once before serving4 ,a teaspoon of chopped parsley or chives improves the appearance and taste of almost any cream soup4 ,,cream ,,of ,,artichoke ,,with ,,nasturtiums ,make the plain cream of artichoke soup as in preceding recipe1 and add before straining #a handful of nasturtium leaves and blossoms2 or1 instead1 add #a tablespoon of these1 finely minced1 to the soup before serving4 ,,asparagus ,,soup ,use #a can of asparagus1 cut off the tips1 and lay them aside4 ,cut up the stalks1 cover with #d cups of cold milk 7or use half water and half milk71 and let cook slowly in a double boiler for half an hour2 then strain1 pressing the asparagus well to extract the flavour4 ,return to the saucepan1 add #a teaspoon of sugar1 #a tablespoon of butter1 into which #a teaspoon of flour has been made smooth1 season generously with salt and pepper1 add the asparagus tips1 #a cup of milk1 and1 just before serving1 #a tablespoon of whipped cream4 ,a tablespoon of minced onion fried for ten minutes in butter is sometimes added to the stalks while cooking4 ,,barley ,,and ,,tomato ,,soup ,cook #a can of tomatoes and #a chopped ,spanish onion together for fifteen minutes1 then rub through a wire sieve2 add #c tablespoons of pearl barley1 #a tablespoon of butter1 some pepper and salt1 and cook for one hour1 until the barley is soft4 ,re-season before serving4 ,,black ,,bean ,,soup ,soak #b cups of beans for twelve hours or more1 and then drain them and put into #h cups of cold water2 add #c whole cloves1 #c whole allspice1 and #c whole peppers1 salt well and boil gently for two hours1 rub through sieve1 and reheat4 ,mix #a tablespoon of thickening flour1 and #a tablespoon of butter and water1 and stir into the soup at boiling point2 season afresh and pour into a tureen in which are placed1 neatly sliced1 #a hard-boiled egg and half a dozen seeded slices of lemon4 ,this soup is improved by adding #a wineglass of sherry1 or one may substitute for it a few drops of ,tomato ,chutney or ,worcestershire sauce4 ,,belgian ,,soup ,take #d cups of diced turnips and put them in a saucepan with #b tablespoons of butter1 and stir for ten minutes over a slow fire2 then stir in #b cups of water1 #b teaspoons of brown sugar1 and plenty of pepper and salt1 and let simmer for another ten minutes2 add #b cups of milk thickened with #a tablespoon of flour1 let boil up1 stirring constantly1 and serve with croutons4 ,,plain ,,bean ,,soup ,wash #b cups of any sort of dried beans and soak twelve hours or more in cold water4 ,before using1 strain them and cover with #h cups of cold water4 ,put over the fire and let cook gently for four hours1 then rub them through a sieve into their own stock1 season with #a tablespoon of salt and #a_/b teaspoon of pepper and #a tablespoon of butter1 and let them cook ten minutes longer4 ,serve with half-inch squares of toast in the tureen4 ,,brown ,,bean ,,soup ,take #a cup of brown beans and #a_/b cup of ,german lentils1 wash well and put in a saucepan with plenty of cold water1 #b or #c chopped onions1 #a stalk of celery1 #a bay leaf1 and simmer together for three hours1 then strain4 ,if a thin soup is wanted1 do not press any of the pulp through the strainer1 but if it is liked somewhat thick1 do so4 ,return the strained soup to the saucepan and thicken with #a teaspoon of thickening flour4 ,this is now delicious soup stock1 and can be served plain1 or varied by adding peas1 diced carrots1 spaghetti1 a few drops of sauce1 a little sherry1 tomato catsup1 or curry powder4 ,season well with salt and pepper before serving4 ,,red ,,bean ,,soup ,soak for #h hours or more #b cups of red beans1 then put them in a large saucepan containing #h cups of cold water1 #a cup of milk1 and #b onions halved1 each having #d cloves stuck in it4 ,let cook for two hours1 then press through a sieve1 reheat1 adding just before serving #a wineglass of claret and fresh seasoning of salt and pepper4 #a hard-boiled egg chopped fine is an improvement to this soup4 ,,lima ,,bean ,,cream ,,soup ,soak #b cups of dried lima beans for several hours and then put them in a saucepan with #a cup of cold water and #a cup of milk and let them cook for two hours1 adding salt when they have partly cooked4 ,put #a tablespoon of butter in a frying pan1 and when melted add #a onion chopped fine4 ,let cook slowly until browned1 then scrape the contents of the frying pan into the saucepan containing the beans1 and add #a tablespoon of tomato catsup or chutney and press all through a sieve1 and re-season before serving4 ,if liked a little thick1 use #a tablespoon of flour1 made smooth in #a_/b cup of milk or cream1 to thicken4 ,a tablespoon of whipped cream in the tureen is always an improvement to a cream soup4 ,,dutch ,,cabbage ,,soup ,make exactly like ,cockie-,leekie soup1 using the water in which a cabbage has boiled for stock and adding #a_/b cup of finely chopped cabbage instead of using any of the barley to return to the strained soup4 ,those who like caraway seed will enjoy the addition of #a teaspoon of these to the soup4 ,if used1 add them with the chopped cabbage after the other seasoning has been removed4 ,,calcutta ,,bisque ,put #a cup of tomato pulp in a saucepan and with it #a bay leaf4 ,when hot add to it #a saltspoon of soda1 and as it foams stir slowly into it #c or #d cups of milk1 #a teaspoon of curry powder1 #a teaspoon of butter1 and #a saltspoon of salt4 ,let boil up once and serve with croutons4 ,the water in which rice has boiled or any vegetable stock may be substituted for milk and the soda then omitted4 ,,canton ,,stew ,put #b cups of finely shredded cabbage in enough water to boil and let cook slowly until tender1 which should be in about three quarters of an hour4 ,when the cabbage has been cooking half an hour1 add a cup of milk1 and when it is nearly done put in #b cups of milk2 let boil up once1 then season with salt1 black pepper1 and pour in a hot tureen1 in which should be laid #a teaspoon of butter4 ,those who like oyster crackers served in or with milk stews can use them with this soup which greatly resembles an oyster stew in flavour4 ,,carrot ,,broth ,scrape and cut #c or #d large carrots 7or more of the small ,french sort7 in eighths lengthwise and boil them until tender4 ,put #b tablespoons of butter in a saucepan1 and when melted add #a scant half cup of oatmeal to it1 putting in #a tablespoon at a time and stirring carefully with a wooden spoon until all the butter is taken up2 then put in #a ladle of stock in which the carrots have been cooked1 and continue stirring2 then another ladle of stock1 and so on until a cup and a half of stock has been added during ten minutes' slow cooking4 ,now put in another cup of stock and let cook ten minutes2 then1 as the soup will be getting too thick1 add another cup of stock and so on1 thinning the soup with additional stock until the oatmeal is thoroughly cooked4 ,if ,quaker ,oats is used1 the soup will only have to cook about forty minutes1 and it is best to strain it before serving2 fine ,scotch meal will take longer1 but does not need to be strained and thickens somewhat better4 ,when the soup is half cooked add #a teaspoon of salt1 #a saltspoon of pepper1 and a dash of nutmeg4 7,serve the carrots with a plain sauce or warm them up next day in some of the ways mentioned under ,carrots47 ,,cream ,,of ,,carrot ,,and ,,onion ,take #b cups of grated carrot and #a chopped onion and fry for ten minutes with #a tablespoon of butter and then cover with #d cups of cold water and let boil4 ,add salt and pepper and in twenty minutes #a cup of milk in which #a tablespoon of flour has been dissolved4 ,,cream ,,of ,,carrots ,put #b cups of grated carrot with #a pint 7#b cups7 of cold water in a double boiler1 and when heated add #b tablespoons of butter and #a teaspoon of sugar4 ,let cook for an hour1 then add #a_/b cup of stale bread crumbs and #b cups of water1 and let cook half an hour longer4 ,rub the contents of the double boiler through a fine sieve1 add #a #a_/b cups of hot milk1 #a tablespoon of salt and a saltspoon of pepper1 and return to the boiler4 ,beat #b egg-yolks in #a_/b cup of milk1 and when the soup boils again stir them into it4 ,stir hard for one minute and serve4 ,,cream ,,of ,,cheese ,put #a quart 7or #d cups7 of milk in a double boiler1 and put with it #c_/d of a cup of grated cheese1 #a teaspoon of grated onion1 #a teaspoon of some piquant sauce1 #a_/d teaspoon of salt1 a dash of cayenne pepper1 and #a tablespoon of flour and #a of butter rubbed together4 ,stir until smooth1 then beat the yolks of #b eggs with #b tablespoons of milk1 put in the tureen1 and pour the boiling soup over them1 stirring during the process4 ,add a little salt and serve with croutons4 ,,cream ,,of ,,cauliflower ,take a good-sized cauliflower1 and let it soak in cold water1 which is slightly salted1 for half an hour2 then drain it and put it1 head upwards1 in a saucepan which is not over large1 and let it cook for half an hour uncovered4 ,put in a double boiler #a quart of milk 7#d cups71 #a onion and #a bay leaf1 and let them cook together while the cauliflower is boiling4 ,drain the cauliflower when done1 and reserve #a_/b cup of the little sprays which form the head1 mash the remainder in a wooden bowl1 and add to it #b cups of the stock in which it boiled and put in with the boiling milk2 stir well1 and let cook five minutes1 then put through a sieve and return to the fire with a thickening of #a tablespoon of flour rubbed together with #a tablespoon of butter1 season lightly with salt and pepper and a dash of nutmeg1 add the #a_/b cup of cauliflower as a garnish1 and let cook ten minutes more before serving4 ,a tablespoon of whipped cream is an addition if added at the last4 ,,chestnut ,,soup ,peel and blanch #a quart of ,italian chestnuts and chop them fine1 then boil for half an hour in #b quarts of water4 ,strain the chestnuts and crush them to fine pulp in a mortar1 and gradually stir on this #a quart of the stock in which the chestnuts cooked1 and then rub all through a sieve4 ,return to the fire in a saucepan with #a cup of bread crumbs1 #a tablespoon of salt1 and #a saltspoon of pepper4 ,cook for half an hour1 then strain again1 and add #b cups of milk and a grating of nutmeg1 and #a tablespoon of browned butter1 and reheat to boiling point4 ,,cream ,,of ,,celery ,wash and scrape and cut into half-inch pieces what will make #a cup of celery2 put it into #a quart of boiling salted water and cook for nearly an hour or until very soft1 then mash it in the water in which it was boiled4 ,put #a teaspoon of chopped onion1 #b bay leaves1 some mace1 and #b cloves into #b cups of milk1 let simmer for ten minutes1 and add it to the celery pulp4 ,now press through a sieve and return to the double boiler in which the milk was cooked4 ,melt #a tablespoon of butter and blend it with #a tablespoon of flour until smooth1 and stir it into the boiling soup2 then season with salt and pepper4 ,boil five minutes and strain into a hot tureen in which a pat of butter and #a tablespoon of whipped cream have been put4 ,the addition of #a tablespoon of chopped chives is an improvement to the appearance and taste1 or parsley may be used if preferred4 ,,cream ,,of ,,chestnut ,shell and blanch and cut in quarters #b cups 7#a pound7 of ,italian chestnuts and cover them with #b cups of boiling water4 ,add #a slice of onion 7or a drop of onion juice extract71 #a_/d cup of chopped celery 7or #a teaspoon celery seed71 #a bay leaf1 #a sprig of parsley1 and #a saltspoon of paprika4 ,cover and boil until the chestnuts are tender1--about half an hour4 ,then grind in a mortar1 or press through a colander or vegetable mill1 and add #a quart 7#d cups7 of milk1 and #a tablespoon of butter and #a of flour rubbed together1 and cook for three minutes2 then add #a teaspoon of salt1 and press all through a fine sieve and reheat before serving4 ,,cream ,,of ,,corn ,put #a quart of milk and #a can of corn in a double boiler and let boil2 mix #a teaspoon of butter and #a of cornstarch or potato-flour together1 and add to the corn2 season with salt and pepper1 and stir for one minute2 then press through a sieve and add #a tablespoon of minced green peppers4 ,,cockie-,,leekie ,put #b tablespoons of butter in a saucepan1 and when melted stir in1 a spoonful at a time1 #a cup of pearl barley1 taking ten minutes to add it all2 then cover with #h cups of carrot or onion broth 7or use water71 and add #b bay leaves1 #a onion with #d cloves stuck in it1 a bouquet of herbs and parsley1 #a stalk of celery1 and let simmer for one hour and a half1 then strain1 reserving some of the barley4 ,prepare leeks by washing and cutting into #b-;inch lengths 7using some of the green71 and slicing lengthwise1 and add them to the soup2 put in the barley1 and let cook twenty-five minutes and season with salt and pepper4 ,,creole ,,soup ,put #a can of tomatoes1 #a quart of water or vegetable stock1 #a sliced onion1 and #a small sliced carrot1 and #a chopped green pepper together in a saucepan1 and let cook for half an hour1 then rub through a fine strainer4 ,return the strained mixture to the double boiler and put in #b scant tablespoons of boiled rice1 #a teaspoon of salt1 #a_/h teaspoon paprika1 #a tablespoon of sugar4 ,cream #b tablespoons of butter with #a tablespoon of flour1 and stir into the soup2 let boil up once and serve4 ,,cream ,,of ,,curry ,put #a quart 7or #d cups7 of milk in a double boiler with #a onion with #d cloves stuck in it1 and when hot thicken it with #a tablespoon of thickening flour rubbed smooth with #a tablespoon of butter2 add #b tablespoons of boiled rice1 and #a hard-boiled egg chopped fine1 and #b teaspoons 7more if liked7 of curry powder or paste4 ,remove the onion and serve with croutons4 ,one tablespoon of chopped chives or pimentos is an addition to the soup4 ,,florentine ,,soup ,melt #b tablespoons of butter in a saucepan1 and put into it #c_/d of a cup of finely chopped onions and stir over a moderate heat about five minutes and then add #b full cups of very thinly sliced turnips2 stir these with the onions for another five minutes and then add #b tablespoons of flour and gradually add #b pints of boiled milk mixing all well together2 watch it till it boils and then let simmer gently1 stirring frequently during twenty minutes or half an hour1 until the onions are quite soft4 ,then add #b more cups of milk1 and when this boils add #a cup of tomato puree 7either canned tomato soup or canned tomatoes71 or #a #a_/b cups of sliced fresh tomatoes1 using a pinch of soda to prevent curdling4 ,now press the contents of the saucepan through a fine sieve1 add a heaping teaspoon of butter1 reheat1 and serve with croutons and #a tablespoon of whipped cream4 ,,heilbronn ,,soup ,take #c quarts of water in which vegetables have been boiled 7preferably onions or leeks7 and let simmer4 ,in another enamelled pan put #a tablespoon of butter2 when melted stir in slowly with a wooden spoon #a_/b cup of barley1 adding a little at a time1 until butter is well taken up4 ,let it cook for five minutes1 stirring constantly1 then add 7a ladle at a time7 #f or #h ladles of the hot stock1 putting in this amount during ten minutes of stirring4 ,add #a_/b the remaining stock1 and salt1 pepper1 and some nutmeg1 and let simmer twenty minutes2 then the remaining stock and simmer another one-half hour4 ,peel #a_/d pound mushrooms and cut in #d or #f pieces each2 fry them in butter for five minutes1 and add to soup ten minutes before serving and season afresh4 ,,julienne ,,soup ,strain any clear vegetable soup1 and to each #b cups of broth add #a_/b cup of dried ,julienne2 season with salt and pepper and #a tablespoon of browned butter4 ,,red ,,lentil ,,soup ,soak #b cups of ,egyptian lentils in water for eight or ten hours1 then drain and shake dry4 ,put #b tablespoons of butter in a saucepan and when melted add #a_/c of the lentils and stir well with a flat-ended wooden spoon1 letting them cook very slowly2 then add another third1 and after stirring a few moments1 add the remainder4 ,pour on #f cups of cooled water in which leeks or onions have boiled1 and let simmer for an hour or until the lentils are tender2 press through a sieve and return to the fire to reheat4 ,smooth #a teaspoon of flour with #a teaspoon of butter and add to the soup1 season with salt and pepper and a dash of nutmeg4 ,instead of the flour and butter #a well-beaten egg may be vigorously stirred into the soup after removing it from the fire4 ,if ,egyptian lentils cannot be obtained1 canned or dried red kidney beans may be substituted4 ,,cream ,,of ,,lentil ,wash #b cups of ,egyptian lentils1 then let them soak in #b quarts of water for twelve hours or more and put them1 in this same water1 where they will simmer gently over a slow fire4 ,put #a tablespoon of butter in a frying pan1 and when melted add to it #b large onions1 sliced1 #b carrots and #a turnip diced1 and fry until a delicate brown2 add these to the lentils and let cook slowly for about two hours4 ,press through a sieve1 return to the fire1 add #b cups of milk and just before serving1 #a tablespoon of whipped cream1 and season with salt and pepper4 ,,hungarian ,,soup ,put #a cup of ,german lentils in a saucepan with #b cups of cold water or vegetable stock1 and let boil for an hour4 ,if the water is absorbed before the lentils are tender1 add a little more4 ,at the end of the hour pour over them #f cups of hot water or stock4 ,put #a tablespoon of butter in a frying pan1 and when melted add #a small onion chopped fine and #a tablespoon of flour and #a clove of garlic4 ,when browned add this to the soup and at the same time put in #a_/b cup of diced potatoes4 ,let simmer gently for half an hour1 then press through a sieve1 return to the fire1 season well with salt and pepper1 and add #a tablespoon of lemon juice or reduced vinegar before serving4 ,,pur,e ,,mongole ,put #a can of tomatoes in a saucepan and with it #b cups of strong vegetable broth1 #a stalk of celery1 #a slice of onion1 #a bay leaf1 #c allspice1 #c cloves1 salt and pepper1 and let cook slowly for half an hour4 ,pour the liquid through a sieve1 pressing with it as much of the tomato as will go1 reserving the celery4 ,return to the saucepan1 add #a tablespoon of reduced vinegar1 #a tablespoon of boiled peas1 #a tablespoon of canned string beans1 split in half1 and the cooked stalk of celery shredded into thin strips two inches long2 let simmer for five minutes1 season with salt and pepper1 add #a tablespoon of butter1 remove from the fire1 and beat vigorously into the soup #a well-beaten egg4 ,,mushroom ,,bisque ,cut up with a silvered knife about #a cup of fresh mushrooms1 wash and drain1 toss about in #b tablespoons of melted butter for ten minutes1 then stir in #a tablespoon of flour made smooth in a little milk1 and add #a quart of milk and let simmer half an hour4 ,season with salt and paprika1 and press through a sieve1 reserving half the mushrooms4 ,add these to the soup1 and serve with croutons4 ,,mushroom ,,soup ,take #a_/d of a pound of fresh mushrooms1 #c_/d of a cup of small white beans1 the rind of half a lemon1 #a ,spanish onion in which #e cloves have been stuck1 a small piece of mace1 some parsley and thyme1 and1 after preparing for cooking1 let boil for an hour or more in #b quarts of water2 then press all but a few of the mushrooms through a wire strainer1 return to the saucepan1 add #b tablespoons of butter1 pepper1 and salt1 #a_/b teaspoon of soup browning1 and1 after cutting them in several pieces1 add the reserved mushrooms and serve4 ,,mushroom ,,stew ,select mushrooms that are white and firm and small1 wash them carefully one at a time with the hands1 and put #a heaping cup of them into #d cups of milk and let heat1 without boiling1 for #ae minutes4 ,then add #a tablespoon of butter1 plenty of salt and pepper1 and serve in a hot tureen with crisp crackers4 ,,noodle ,,or ,,alphabet ,,soup ,strain any one of the vegetable soups for stock1 add #a_/b cup of noodles or alphabets fifteen minutes before serving4 ,,cream ,,of ,,onion ,,soup ,chop enough onions to make #d cups1 and put them in a large saucepan with #b tablespoons of butter and stir them for five minutes2 then add #a small onion with #d cloves stuck in it1 a sprig of parsley1 and a bay leaf1 cover with #f or #g cups of water1 add salt and pepper1 and let cook gently for three quarters of an hour4 ,press all through a sieve1 and return the liquid to the saucepan2 add #a tablespoon of flour blended with #a tablespoon of butter1 also #b cups of milk 7or half cream71 and let boil up once before serving4 ,one tablespoon of chopped chives may be added1 also #a tablespoon of whipped cream4 ,,okra ,,soup ,cut into small pieces #b cups 7#a can7 of okra1 use #a can of green peas1 #a of green corn1 #a cup of shell beans1 #b onions1 #a slice of carrot1 #a slice of turnip1 #b tomatoes1 and some celery1 or use celery salt4 ,put #b tablespoons of butter in a frying pan1 and when melted add the chopped onion1 carrot1 and turnip1 and cook ten minutes2 then put with the okra1 celery and beans into #d cups of water4 ,cook for one hour1 then add salt and pepper and the tomatoes1 corn1 peas1 and celery1 and simmer for half an hour4 ,do not strain to serve1 but if too thick1 thin with stock or water4 ,,onion ,,soup ,,au ,,fromage ,slice #f ordinary onions or #c large ,spanish ones1 and put in frying pan with #b heaping tablespoons of butter1 and let fry very slowly until the onions are a rich dark brown1--about fifteen minutes2 then scrape the contents of the pan into a large marmite1 add #a large tablespoon of butter1 some pepper and salt1 and nearly fill the casserole with tepid water1 or with water in which onions have boiled2 cover and let cook slowly half an hour1 and then stir in #b teaspoons of soup browning4 ,take #d thick slices of dry rye bread1 spread them thickly with grated cheese1 and lay these in the soup pot2 remove the cover and let cook five minutes more1 and serve in the marmite4 ,,new ,,green ,,pea ,,soup ,shell half a peck of peas and wash the pods4 ,put the pods in a large kettle and almost cover with boiling water2 let them simmer for half an hour1 then strain these out1 and put the peas in this water to boil until tender4 ,the length of time this takes depends on the freshness of the peas4 ,save out #a cup of the peas and press the remainder1 water and all1 through a sieve1 and add to them #a pint of milk1 then return to the fire4 ,rub together #a tablespoon of flour and one of butter and stir into the boiling soup2 then add the reserved cup of peas1 season with salt and pepper1 and serve4 ,if the flavour of mint is liked1 put #c or #d mint leaves1 or #a teaspoon of chopped mint1 into the tureen4 ,if mint is not used add a little chopped parsley4 ,,cream ,,of ,,green ,,pea ,,soup ,put #a can of peas1 #a chopped onion1 and #a cup of water in a saucepan1 and cook twenty minutes4 ,at the same time put #a quart of milk on the fire in a double boiler4 ,when the milk is hot stir in #a tablespoon of butter1 and as it boils1 #a tablespoon of flour which has been dissolved in a quarter of a cup of milk4 ,rub the peas through a fine sieve1 stir into the milk1 season with salt and pepper1 add #a teaspoon of chopped parsley1 and serve4 ,instead of the parsley1 chopped mint can be used if the flavour is liked1 or #a or #b mint leaves laid in the tureen before the soup is poured in give a delicate flavour4 ,,split ,,green ,,pea ,,soup ,soak #b cups of peas for twelve hours or more1 and then drain and toss them for ten minutes in a saucepan with #a tablespoon of butter and #a tablespoon of chopped onion2 then add #d cups of hot water and let cook two hours1 and press through a sieve with the water in which they cooked4 ,add #a cup of milk and #a teaspoon of chopped mint 7fresh or dried71 and #a tablespoon whipped cream4 ,season well with salt and pepper4 ,,princess ,,soup ,slice #c onions and cook in a scant half cup of butter for ten minutes4 ,add #a quart of hot milk and cook slowly another ten minutes4 ,strain into double boiler1 thicken with #a teaspoon of flour dissolved in a little milk1 and just before serving add #b teaspoons of finely chopped canned pimentos1 and salt and pepper4 ,add #a tablespoon of cream in serving4 ,,potato ,,soup ,wash #f to #i potatoes and put them in boiling water and boil them from twenty minutes to half an hour1 the time depending on their size4 ,use #a large onion quartered1 with cloves stuck in it1 and #b pieces of celery 7or #a_/d teaspoon of celery salt or celery seed71 some mace1 #a bay leaf1 and #f peppercorns1 and put in a double boiler with #a quart of milk1 from which reserve #a small half cup4 ,mix #a tablespoon of flour with the reserved milk1 and stir slowly into the milk when it boils1 and let cook ten minutes longer4 ,when the potatoes are done pour off the water1 peel them and mash until light1 then add to the boiling milk1 stir well1 season with salt and pepper1 and rub all through a sieve4 ,return to double boiler1 add #a tablespoon of butter1 #a teaspoon of minced parsley1 boil up once1 and serve4 ,,german ,,potato ,,soup ,the ,german potato soup is made by rubbing #f or #h well-boiled potatoes through a sieve together with enough of the water in which they were cooked to make sufficient soup1 and adding #a tablespoon of chopped chives 7or shallot or onion71 #a teaspoon of chopped parsley1 #a_/b cup of sour cream containing a little lemon juice1 or1 instead of sour cream1 #a tablespoon of reduced vinegar can be used1 with #a_/b cup of fresh cream4 ,let simmer for fifteen minutes and serve very hot with croutons4 ,,potato ,,soup ,,flora ,put #a tablespoon of butter in a saucepan1 and when melted add #a large onion chopped fine1 stir until browned1 then add #c cups of thinly sliced potatoes and #f cups of cold water2 when the potatoes are cooked to a mush press them through a sieve1 add a small piece of butter1 pepper1 and salt1 and #a teaspoon finely chopped parsley4 ,,cream ,,of ,,rice ,,soup ,put #a_/b cup of rice into #a #a_/b pints of boiling water1 and add #b onions into which #d cloves are pressed1 a piece of celery 7or #a_/d teaspoon celery seed71 one bay leaf1 #a sprig of parsley1 #d peppercorns1 and a bit of mace4 ,let simmer gently for one hour1 then turn the soup into a large bowl1 pouring it through a fine sieve1 and pressing as much through the sieve as possible4 ,return the contents of the bowl to the saucepan and add #a pint of milk1 #a teaspoon of salt1 #a tablespoon of butter1 and #a scant tablespoon of flour dissolved in a little milk4 ,add #a tablespoon of chopped ,spanish pimentos1 #a teaspoon finely chopped chives1 let simmer five minutes1 add #a tablespoon of whipped cream1 and serve4 ,,rice ,,and ,,tomato ,,soup ,boil #a cup of rice in #b quarts of water4 ,heat the contents of #a can of tomatoes with #a bay leaf1 #b slices of onion1 and1 after fifteen minutes' cooking1 press through a sieve and put in double boiler1 and to this add #a pint of water in which rice has been boiled4 ,when hot put in #a teaspoon of butter1 some pepper1 salt1 and a dash of celery salt1 and #b tablespoons of the cooked rice1 and serve4 ,the boiled rice can be utilised for the same meal1 or used later4 ,,rice-,,okra ,,soup ,put #b tablespoons of butter in a large saucepan1 and when melted add #a sliced onion and let simmer for five minutes2 then stir in #a tablespoon of flour1 and when smooth and browned add #f cups of water2 season well and let cook slowly for three quarters of an hour4 ,in another saucepan put #a_/d cup of rice and #b cups of sliced okra1 and strain the hot stock over the rice and okra1 season well with salt and pepper1 cover closely1 and let simmer gently for an hour4 ,if fresh okra is not available the canned okra is a very good substitute2 but if it is used1 do not add it to the rice and stock until twenty minutes before removing the soup from the fire4 ,,oyster ,,plant 7,,salsify7 ,,soup ,use enough salsify to make #d cups when sliced4 ,soak in cold water for an hour1 then scrape and put in fresh water1 containing some lemon juice1 for fifteen minutes4 ,the salsify must not be left out of the water1 or it will turn dark4 ,cut in thin slices1 and put into a saucepan containing #d cups of water and #a_/b cup of milk1 and let cook slowly for about an hour1 adding #a teaspoon of salt when it has cooked half the time4 ,reserve #a_/d of a cup of the salsify1 and press the remainder1 with the stock1 through a sieve2 return to the saucepan1 add #a #a_/b cups of milk and #a cup of cream1 and #a tablespoon of butter rubbed together with #a tablespoon of flour 7or less if a thick soup is not liked71 a little salt1 a dash of paprika and pepper1 and serve very hot with small crackers4 ,,spinach-,,tomato ,,soup ,put #a tablespoon of butter into the frying pan1 and when melted add #a onion chopped fine1 and let cook slowly for ten minutes4 ,put #a cup of cold prepared spinach into the butter and onion and #a cup of tomato sauce or tomatoes1 and let heat through4 ,put #b cups of milk in a double boiler with #a tablespoon of flour and #a of butter rubbed together4 ,add a pinch of soda to the tomato-spinach mixture1 press it through a sieve1 and stir the pure into the milk when it boils4 ,season with salt and pepper and add #a tablespoon of cream4 ,,cream ,,of ,,spinach ,put the contents of #a can of spinach in a chopping-bowl and chop it to a fine pulp2 then put it in a double boiler with #b tablespoons of onion juice 7grated onion71 and some salt and pepper1 and #e or #f cups of milk4 ,let all cook together for twenty minutes1 then pour through a sieve1 pressing the spinach to extract the juice4 ,return the soup to the double boiler1 add #a tablespoon of butter1 re-season with salt and pepper and a pinch of nutmeg or mace1 and some celery salt4 ,a tablespoon of whipped cream added at the last is an improvement1 or #a tablespoon of finely chopped white and riced yolk of hard-boiled egg can be added4 ,the spinach itself can be prepared next day in any of the ways described for serving spinach4 ,,french ,,sorrel ,,soup ,wash #a quart of sorrel and put it to cook in cold water1 remove from the fire in ten minutes and drain and chop fine4 ,put #b tablespoons of butter in a saucepan and fry in it when melted #a small onion chopped fine2 then add the sorrel to this and stir for three or four minutes and add #b cups of cold milk and let simmer for five minutes4 ,dissolve in #a cup of milk1 #a teaspoon of sugar and #a tablespoon of potato flour 7or other thickening71 and add to the boiling soup2 then strain1 reheat1 and serve with the addition of #a tablespoon of whipped cream4 ,,german ,,sorrel ,,soup ,the ,germans enrich the above soup by pouring it upon a #a_/b cup of milk in which the yolks of #b eggs have been beaten4 ,do not reverse the process1 as it will curdle the soup4 ,,st4 ,,germain ,,soup ,take #b cans of peas1 reserving #a_/b cup of them1 and put them in a double boiler with #a onion cut in #d pieces with a clove stuck in each1 #a tablespoon of salt1 #a saltspoon of pepper1 #a teaspoon of sugar1 #a bay leaf1 and a sprig of parsley2 cover and let cook for half an hour1 then mash the contents of the double boiler with a potato-masher1 and add to them #f cups of water1 and when this boils add to the soup #b tablespoons of butter and #b of flour rubbed together2 stir well and cook fifteen minutes1 then press through a sieve4 ,return to the double boiler1 add #b cups of milk1 the #a_/b cup of peas drained dry1 and reheat1 seasoning afresh before serving with croutons4 ,,spaghetti ,,soup ,melt #a tablespoon of butter in a large saucepan1 and add to it #a thinly sliced onion1 #b slices of carrot1 #b slices of turnip1 #a_/b cup of chopped celery 7or #a teaspoon of celery seed may be used instead71 and let cook very slowly4 ,stir frequently1 and at the end of ten minutes add #b cloves1 #aj or #ab peppercorns1 a small piece of cinnamon1 and #a large bay leaf1 and #h cups 7or #b quarts7 of cold water4 ,cover the saucepan and let the soup cook slowly three quarters of an hour1 then strain carefully and return to the saucepan4 ,season with #a teaspoon of salt1 and add #a_/b cup of spaghetti broken into inch-long pieces4 ,cover the saucepan and let the soup simmer for an hour1 as this will draw more flavour from the spaghetti than rapid boiling1 and is the better way for a soup1 since the object is to extract the flavour of the ingredients4 ,grated or ,parmesan cheese served with this soup is an improvement4 ,,scotch ,,broth ,put #b quarts of water in kettle1 and when at boiling point add #a_/b cup of pearl barley1 which has been tossed in hot butter in a frying pan for five minutes1 and let cook slowly4 ,cut up #b carrots1 #b turnips1 and #c large onions1 and fry in #b tablespoons of butter4 ,chop a sprig of parsley very fine1 and put with the other vegetables into the barley and water4 ,let cook slowly for two hours1 season with pepper and salt1 and serve4 ,a #a_/b teaspoon of soup-browning improves the appearance of the broth4 ,,spanish ,,tomato ,,soup ,put #a tablespoon of butter in a saucepan1 and when melted stir into it #c onions thinly sliced1 and let simmer for ten minutes2 then add to them the juice from #a can of tomatoes and #b of the tomatoes1 and let cook slowly for twenty minutes2 strain1 pressing through a sieve1 return to the fire1 add #a tablespoon of butter1 some pepper and salt1 and stir in #b well-beaten eggs4 ,do not let the soup boil after adding the eggs4 ,,tomato-,,tapioca ,,soup ,put #b quarts of water into a double boiler1 and when it boils add #a_/b cup of tapioca4 ,slice #f large tomatoes 7or use #b cups of strained canned tomatoes71 cut #b onions fine1 and fry together until a light brown in #a tablespoon of butter4 ,scrape the contents of the pan into the kettle and let simmer slowly for an hour and a half1 then season well and serve4 ,,tomato ,,cream ,,soup ,take #b cups of canned tomatoes1 juice and all1 mash the large pieces to a pulp1 and place in a saucepan with #a #a_/b cups of hot water and a piece of butter the size of an egg1 a pinch of pepper1 #a_/b teaspoon of salt1 and #a bay leaf4 ,let come to a boil1 and then add #a_/d teaspoon of carbonate of soda1 stir for one minute1 and add #b cups of milk4 ,let boil up and pour in tureen in which is a #a_/b cup of cracker crumbs very finely rolled4 ,use this way for ordinary use1 or strain to serve in cups4 ,,tomato ,,and ,,corn ,,bisque ,put #a quart of milk and #a can of corn in a double boiler and let simmer fifteen minutes2 then add #a teaspoon of butter1 season well with salt and pepper1 and press through a sieve1 and put back into the double boiler4 ,add #a_/b cup of boiled tomatoes which have been pressed through a sieve1 stir together1 reheat1 and serve4 ,,tomato-,,macaroni ,,soup ,put #a can of tomatoes1 #a sprig of parsley1 #a onion with #d cloves stuck in it1 #a tablespoon of salt1 #f peppercorns1 and #f cups of cold water in a saucepan1 and let cook slowly for three quarters of an hour2 then strain and return to the saucepan1 and when boiling again1 add #a_/b cup of macaroni which has been broken into small pieces1 and cover and cook for half an hour4 ,season afresh before serving4 ,spaghetti or noodles may be used instead of macaroni4 ,,tomato ,,soup ,let #a quart can of tomatoes1 #b cups of water 7or rice stock71 a sprig of parsley1 #a bay leaf1 and #a onion simmer together for fifteen minutes1 then press through a sieve and return to the fire to boil4 ,rub #a tablespoon of butter and #a tablespoon of flour together1 and stir into the boiling soup until smooth4 ,add salt1 pepper1 and a pinch of soda1 and serve immediately with croutons4 ,if water in which rice has boiled is used omit the flour and the soda4 ,,tomato-,,okra ,,soup ,into #a #a_/b quarts 7#f cups7 of boiling water put #a_/b cup of rice2 cover and let boil fifteen minutes1 then add the contents of #a can of tomato-okra and cook ten minutes more4 ,reserve #b okra pods1 #b tomatoes1 and #a tablespoon of rice1 and press all the rest through a sieve4 ,return to the fire1 season with salt and pepper1 and add the rice and tomatoes and the okra cut in thin slices4 ,,mulligatawny ,,soup ,make as above1 but strain1 reserving a little rice and a little tomato to add later2 stir #a tablespoon of curry paste 7or powder7 into the soup1 reheat1 and serve4 ,,vegetable ,,soup4 ,,no4 #a ,cut in tiny squares #a potato1 #a onion1 #a_/b turnip1 #a carrot1 and #a root of celery4 ,melt #a tablespoon of butter in a frying pan1 add all the vegetables except the potato1 and fry until a delicate brown4 ,then scrape the contents of the frying pan into a kettle containing #b quarts of cold water1 #a teaspoon of salt1 #c tablespoons of rice1 #a bay leaf1 and a bunch of soup herbs4 ,let cook slowly for one hour and a half1 and then add the potatoes and boil twenty minutes more4 ,add pepper1 a little fresh salt1 and #a teaspoon soup-browning1 and1 if a thin soup is preferred1 strain out most of the vegetables and rice4 ,these may be served with brown sauce and put in individual crust cups made hot in oven after being filled4 ,,vegetable ,,soup4 ,,no4 #b ,when seasonable another vegetable soup may be made1 proceeding as above1 but adding cauliflower and young onions instead of carrots1 etc41 and thinning with #a #a_/b cups of hot milk and adding at the last #a_/b cup of boiled young peas4 ,add butter1 pepper1 and salt1 and a spoonful of cream1 before serving4 ,,vegetable ,,soup4 ,,no4 #c ,put #a generous tablespoon of butter in a large saucepan1 and fry in the butter when melted #a_/b cup of chopped onion1 and when a golden brown stir in carefully #a tablespoon of flour1 and when smoothed pour on slowly #b cups of hot water or vegetable stock4 ,now put in #a_/b cup each of chopped carrot1 turnip1 parsnip1 and #a cup of celery1 and dredge well with pepper and salt1 and cover with boiling water1 and let simmer for one hour4 ,then put in #b cups of parboiled potatoes1 and when the vegetables are soft press through a sieve with the stock in which they have cooked4 ,,vegetable ,,soup4 ,,no4 #d ,a much more simple but very palatable vegetable soup is made by taking #a cup of diced carrots and #a cup of parsnips and #a can of peas 7or fewer peas can be used71 covering them with cold water1 and after one hour's boiling adding #b cups of milk1 to which should be added when it boils #a teaspoon of potato-flour1 or other thickening1 and1 before serving1 pepper1 salt1 and a small piece of butter4 ,,vegetable ,,soup4 ,,no4 #e ,slice and cut in fancy shapes #a turnip1 #a carrot1 #a sweet potato1 the corn from #a ear of corn1 or use #b tablespoons of canned corn1 and strain #a_/b can of peas1 or #a_/b cup of fresh peas may be used4 ,put #c quarts of water in a saucepan1 and when boiling add #a tablespoon of rice and the carrot2 let boil for half an hour1 then put in the other vegetables and cook for half an hour longer1 and add #a tablespoon of chopped parsley before serving2 also season highly with salt and pepper4 ,,cream ,,of ,,vegetable ,,soup ,melt #c tablespoons of butter in a saucepan1 and add #c tablespoons each of chopped celery1 turnip1 and carrot1 and #a tablespoon of minced onion1 #d bay leaves1 and #d blades of mace4 ,cook together very slowly for twenty minutes1 stirring frequently to prevent browning2 then shake in #c tablespoons of flour1 and when blended put the contents of the frying pan into a little less than #c pints of milk made hot in a double boiler4 ,cook twenty minutes longer1 and then season well with salt and pepper1 and pour into a saucepan containing #b egg-yolks1 beaten with #a_/b cup of cream or milk4 ,the soup can then be strained and served without any1 or with only a few1 of the vegetables1 or it is delicious served without straining4 ,it can be made at any time that is convenient and reheated for serving4 ,,pur,e ,,of ,,vegetable ,,marrow 7,,summer ,,squash7 ,slice #c onions and cover with #b quarts of cold water1 and when it boils add a large vegetable marrow1 cut in thin slices4 ,let simmer slowly for two hours1 then rub all through a sieve2 mix #a tablespoon of ground rice1 #a cup of milk1 and #a tablespoon of butter in a saucepan1 and when hot add to the soup4 ,finish with #b tablespoons of boiled flageolets1 or peas1 and season well with salt and pepper4 ,hast thou named all the birds without a gun8 ,loved the woodrose and left it on its stalk8 ,at rich men's tables eaten bread and pulse8 ,oh1 be my friend1 and teach me to be thine6 ,ralph ,waldo ,emerson4 ,,vegetables ,,jerusalem ,,artichokes ,,in ,,butter ,wash #a quart of artichokes1 scrape them well1 and lay them in salted water to keep them from discolouring1 then put them in salted1 boiling water which has been whitened with a little milk1 and boil for twenty or twenty-five minutes4 ,drain and arrange in a buttered baking dish2 pour over them #c tablespoons of melted butter1 and sprinkle the tops with browned bread crumbs finely rolled1 and set them in the oven for five minutes4 ,this dish makes a dainty entremets when served in individual gratin dishes1 in which case #b or #c artichokes should be arranged in each dish4 ,the little dish should be served on a small plate with a paper doiley4 ,,jerusalem ,,artichokes ,,au ,,gratin ,prepare the artichokes as in above recipe1 arrange them in a large baking dish1 or in small individual dishes1 cover them with white sauce1 sprinkle the top with grated cheese and crumbs1 and put them in the oven a few minutes to brown4 ,,jerusalem ,,artichokes ,,with ,,tomato ,,sauce ,prepare the artichokes as in the first recipe1 but instead of using melted butter use a little tomato sauce1 and sprinkle the artichokes with browned crumbs1 and let heat a few moments in the oven before serving4 ,this also is a dainty dish to serve after the soup in individual gratin dishes4 ,,jerusalem ,,artichokes ,,with ,,french ,,sauce ,prepare as directed1 and in the water in which the artichokes are boiling put #a large onion and a piece of celery finely chopped4 ,after removing the artichokes take enough of the stock for a sauce1 season it nicely1 thicken with the yolk of an egg1 and strain and pour over the hot artichokes and serve4 ,,jerusalem ,,artichoke ,,fritters ,boil the artichokes not more than fifteen minutes1 cut them into strips #a_/d of an inch thick1 dry them1 dip them in flour1 and then in batter1 and fry a golden brown in good butter4 ,,fried ,,artichokes ,boil as directed1 but do not quite finish cooking2 let them cool1 slice them and fry in melted butter1 adding #a teaspoon of chopped parsley just before removing from the pan4 ,,french ,,fried ,,jerusalem ,,artichokes ,scrape and wash #a quart of ,jerusalem artichokes1 cut in slices lengthwise1 and fry in a frying basket in hot vegetable fat or oil until a golden brown4 ,serve with a sprinkling of lemon juice1 or with ,dutch butter and browned crumbs4 ,,jerusalem ,,artichokes ,,tartare ,select small artichokes1 or cut them round with a patent cutter1 roll them in yolk of egg and then in fine crumbs1 place in a frying basket1 and fry in hot vegetable fat until a golden brown4 ,serve very hot1 garnished with parsley1 and with a tureen of sauce ,tartare4 ,serve alone after soup4 ,,fried ,,artichokes ,,with ,,tomato ,,sauce ,fry artichokes as in foregoing recipe and serve with hot tomato sauce4 ,,jerusalem ,,artichokes ,,lyonnaise ,boil the artichokes as directed1 but do net let them quite finish cooking1 then slice them4 ,put #a tablespoon of butter in a frying pan1 and when melted add #a large onion sliced or chopped1 and when onions are transparent1 but not brown1 add the artichokes and fry slowly4 ,sprinkle with chopped parsley or chives4 ,,jerusalem ,,artichoke ,,pur,e ,boil #a quart of artichokes as already directed1 drain1 mash and press through a fine sieve1 and stir in #b tablespoons of melted butter2 then stir over a low fire until the moisture is exhausted4 ,remove from the fire1 and when cold add #d eggs which have been well beaten1 beating them briskly1 and adding them slowly to the pure2 also beat in #a tablespoon of whipped cream4 ,when thoroughly mixed and light from much beating put into a large mould1 or into individual moulds1 and steam or poach with water half-way up the mould1 and turn out and serve with some good sauce1 tomato or ,hollandaise preferred1 or the sauce described as being made with the water in which the artichokes were boiled can be used2 to it should be added #a teaspoon of finely chopped parsley4 ,,jerusalem ,,artichokes ,,newburg ,make a sauce with #b cups of milk1 #a tablespoon of butter mixed with #a of flour1 #b yolks of eggs1 and pepper and salt1 and when thickened add #b tablespoons of sherry1 and #c cups of sliced boiled artichokes1 and #a_/b cup of blanched chopped almonds4 ,serve on toast or in cases4 ,,french ,,or ,,globe ,,artichokes ,the globe artichoke is a most delicious addition to a vegetarian menu1 and it is not because it is not known to be edible1 but because many people do not know how either to eat it or to serve it1 that it is not oftener seen in ,america4 ,i have had it served to me in almost every ,european country and often in restaurants in ,america1 and have never encountered but one cook who knew how it should be sent to the table after cooking1 and one waiter who knew how to serve it when it got there4 ,it is usually served half cold with the leaves falling all about it because the thistle1 and usually the best of the artichoke besides1 has been carelessly removed in the kitchen2 instead of which it should be served whole1 as in this way only can it be kept hot enough to be palatable4 ,the artichoke should be set stem end downward on a hot1 flat dish and wound about at the base with a small table napkin1 and the person who serves it1 holding it in the napkin1 should reverse it and taking a small1 sharp1 silvered knife should cut through the artichoke on the bottom1 using a sawing motion1 and with the help of a serving fork ease apart the thistle and the closely knitted small leaves in the centre4 ,unless the artichokes are very large ones1 a half of one is not too much to serve each person4 ,the thistle should be removed by the server1 and this should be done by carefully separating it from the fond or base1 which is the fleshy part from which the leaves grow out4 ,the leaves should be taken one by one1 by the dry tip1 in the fingers1 and the fleshy end thus pulled from the base should be dipped in the sauce served1 and the soft portion removed by drawing it between the front teeth2 when the leaves are finished the base should be cut up with a fork and eaten with the sauce4 ,,to ,,steam ,,globe ,,artichokes ,prepare for cooking as in the above recipe1 place in a covered steamer1 and let steam forty minutes or until the leaves1 when pulled1 part easily from the base4 ,,to ,,boil ,,globe ,,artichokes ,globe artichokes should not look dry and wrinkled when bought1 but green and fresh4 ,put them in cold salted water and a little vinegar for fifteen minutes to cleanse and free from insects1 then put them in salted boiling water and boil until the leaves part easily from the base when pulled2 this should be in about half an hour1 but the time varies with the age and size of the artichoke2 it should then be drained and the stem cut off so that it will stand erect on the serving dish4 ,,globe ,,artichokes ,,stuffed ,,with ,,mushrooms ,cut the stalk from fresh artichokes and trim the leaves to an even length1 and boil them for twenty minutes1 or until the choke or thistle can be removed neatly4 ,put #a tablespoon of butter in a frying pan1 and when melted add #b finely minced shallots 7or use chives or onion tops71 and #a teaspoon of chopped parsley1 and #a cup of chopped fresh or canned mushrooms1 salt and pepper1 and fry all together for five minutes4 ,fill the artichoke with this1 tie the leaves together and set in a pan containing #a cup of stock 7or water71 #b tablespoons of butter or olive oil1 and bake them half an hour1 basting them thoroughly five or six times4 ,remove the strings1 set upright and serve very hot with ,dutch butter1 or any sauce preferred4 ,,globe ,,artichokes ,,vinaigrette ,serve cold boiled artichokes1 which have been cut in half and the thistles removed1 with sauce vinaigrette1 which is ,french dressing to which a little chopped onion or onion juice and chopped parsley have been added4 ,,fonds ,d',,artichaut ,the bottom or solid part of the globe artichoke can be bought preserved in bottles2 heat them in their own liquid1 drain1 and serve hot with ,hollandaise sauce1 or cold with sauce vinaigrette or mayonnaise4 ,,asparagus ,asparagus should be carefully looked over and washed1 and then tied into a bunch with a piece of tape1 with all the heads level1 then with a very sharp knife an inch or two of the stalks should be so evenly cut off that the bunch will stand upright4 ,stand the asparagus in a deep saucepan so that the tips are well out of the water1 add #a teaspoon of salt1 put a cover on the saucepan1 and let cook about half an hour or twenty-five minutes4 ,in this way the tips are sufficiently steamed by the time the stalks are cooked1 and will not be cooked to pieces as when immersed in water4 ,,asparagus ,,with ,,white ,,sauce ,having boiled the asparagus as directed1 lift it out by plunging a sharp fork into it two or three inches from the bottom1 lay it on a hot plate on the top of the stove1 cut the tape and arrange #d or #e pieces each on long strips of toast1 and pour over each #b tablespoons of nicely seasoned white sauce2 arrange neatly on a long platter with the asparagus heads all turned one way4 ,,asparagus ,,with ,,dutch ,,butter ,proceed exactly as in above recipe1 but instead of the white sauce pour a little melted butter over all1 and serve with a small tureen of ,dutch butter4 ,,hot ,,asparagus ,,tips ,take a can of asparagus tips1 drain and put in a saucepan with #b tablespoons of melted butter into which some paprika has been shaken4 ,when hot garnish with diamonds of toast to serve1 and sprinkle with salt4 ,,white ,,asparagus ,open canned asparagus at the bottom1 and after draining1 ease it from the can1 so as to prevent the tips from being injured4 ,lay the stalks evenly in a shallow enamelled pan1 cover with hot water or the juice from the can1 and let heat through over a slow fire4 ,remove after ten minutes' cooking to a heated flat dish1 using a strainer to lift the stalks from the water4 ,serve with ,dutch butter1 into which a few browned crumbs have been stirred1 or chopped chives can be used instead of crumbs4 ,the asparagus can also be served with tomato sauce4 ,,asparagus ,,vinaigrette ,place the can of asparagus to be used on the ice for half an hour1 then open and drain and rinse carefully in cold water4 ,place on crisp lettuce leaves1 using #e or #f stalks on each1 and serve with sauce vinaigrette4 ,,fried ,,tips ,,with ,,onion ,,butter ,put #a tablespoon of butter in a saucepan1 and when melted add #a tablespoon of grated onion and the drained contents of #a can of asparagus tips4 ,let all cook together slowly for five minutes1 and season with salt and pepper4 ,,asparagus ,,tips ,,with ,,white ,,sauce ,heat #a can of asparagus tips with #a tablespoon of melted butter1 and to serve1 cover with #c_/d of a cup of highly seasoned white sauce in which the white of #a hard-boiled egg has been mixed1 after being chopped fine4 ,sprinkle over the top the yolk of the egg pressed through a sieve1 and serve with squares of toast4 ,,asparagus ,,in ,,bread ,,cases ,boil #b cups of asparagus tips in salted water for fifteen minutes1 and then drain them2 while they are cooking put #a cup of milk in a double boiler1 and when boiling pour some of it on to #b lightly beaten eggs1 stirring vigorously meanwhile1 and then put the eggs into the double boiler with the milk1 and stir until it begins to thicken4 ,add #a teaspoon of butter1 #a_/b teaspoon of salt1 and #a_/b saltspoon of pepper1 and remove from the fire4 ,cut the asparagus tops into half-inch pieces and add them to the sauce4 ,take #e stale rolls1 cut off the tops1 remove the inside1 and let them dry in the oven2 when crisp and hot fill each with the asparagus in sauce1 replace the top and serve4 ,,escalloped ,,asparagus ,use either fresh green asparagus1 or canned asparagus4 ,cut it into two-inch lengths1 and if fresh is used cook in boiling water for ten minutes4 ,put #b tablespoons of butter in a frying pan and brown in it #a_/b cup of bread crumbs and #a_/b cup of finely chopped roasted peanuts4 ,roll each bit of asparagus in beaten egg and the crumbs and nut mixture1 and arrange in a buttered gratin dish with alternate layers of thick white sauce1 seasoning each layer with a little pepper and salt4 ,cover the top with crumbs and a sprinkling of grated cheese1 and brown in the oven4 ,,griddled ,,apples ,peel and core large sour apples4 ,cut them in thick slices and lay on a well-buttered griddle1 and let fry until a light brown2 turn1 and brown the other side4 ,,apple ,,fritters ,pare and core as many tart apples as required1 sprinkle with salt1 dip in batter1 and fry until golden brown in hot fat4 ,drain on brown paper before serving4 ,,boiled ,,bananas ,put bananas unpeeled into boiling water1 let boil for ten minutes1 then peel and cut in two and serve with melted butter4 ,,bananas ,,with ,,tomatoes ,peel #c bananas and cut them in slices either lengthwise or across1 and slice #c or #d large tomatoes4 ,put #b tablespoons of butter in a frying pan1 and when melted lay in the bananas and tomatoes and sprinkle well with salt1 pepper1 and #a tablespoon of sugar4 ,let cook slowly1 and when browned on the bottom turn and add another sprinkling of sugar1 brown again1 and serve very hot4 ,,banana ,,fritters ,pare the bananas required1 cut each in half crosswise1 and then split each half4 ,sprinkle with salt and dip in batter and fry until a golden brown in hot fat4 ,drain on brown paper and serve very hot4 ,,boston ,,baked ,,beans ,cover with cold water #c or #d cups of dry ,california pea beans1 or any small white beans1 and let them soak over night4 ,the next morning drain and put on the stove in a large kettle well filled with water1 and let cook slowly1 with #a_/d of a teaspoon of soda added1 for half an hour4 ,put #b tablespoons of butter in the bean-pot1 or a deep baking dish1 drain the beans1 and put them in the butter4 ,pour over them slowly #d tablespoons of dark molasses1 #a tablespoon of salt1 and add #a tablespoon of butter2 then fill the bean-pot to the top with hot water and bake in a very slow oven for #f or #g hours4 ,as the water cooks away replace it4 ,this will require doing about three times during the baking4 ,serve in the dish in which they were cooked1 and garnish with whole black pickled walnuts4 ,,green ,,string ,,beans ,if fresh beans are used pick them over1 remove the ends and strings1 and boil for half an hour or more2 then drain them1 and add #a tablespoon of butter and #b tablespoons of milk1 season with salt and pepper1 and serve after ten minutes' slow cooking4 ,if canned beans are used omit the first long boiling4 ,,golden ,,wax ,,beans ,if fresh beans are used wash1 remove the ends and strings1 and boil for three quarters of an hour1 or until tender1 in salted water2 then drain and add to them #a tablespoon of butter1 and #b tablespoons of milk1 let cook slowly for ten minutes1 and season well with salt and pepper4 ,in using canned beans omit the first boiling4 ,,french ,,beans 7,,flageolets7 ,those in glass are the best2 drain and put in a double boiler with #a tablespoon of butter1 pepper and salt1 and #a tablespoon of cream4 ,serve very hot4 ,,dried ,,beans ,,deutschland ,pick over #a #a_/b cups of dried beans of any sort1 cover with water1 and soak ten hours or more4 ,drain and put in boiling water 7or the stock onions or leeks have boiled in71 and let cook slowly for two hours1 or until tender but unbroken1 then drain4 ,put #b tablespoons of butter in a frying pan1 and when melted add #a onion chopped fine1 and let it cook slowly for ten minutes2 then add the beans and season with salt and pepper and put over them #b tablespoons of lemon juice or #a tablespoon of reduced vinegar1 and let cook very slowly for ten or fifteen minutes that all may be well blended before serving4 ,,white ,,beans ,,florentine ,soak #d cups of white kidney beans for ten hours1 then boil them two hours4 ,slip the skins off and put them into a saucepan with #a cup of broth and a bunch of sweet herbs1 #a bay leaf1 and #b tablespoons of ,marsala or sherry4 ,cover and let them cook slowly for thirty minutes4 ,remove the herbs and stir in #a tablespoon of butter and #a tablespoon of flour rubbed well together1 stir until smooth1 and then pour on #a cup of cream or milk into which #a egg has been beaten2 continue to stir1 add #a tablespoon of lemon juice1 #a tablespoon of chopped parsley1 and serve with grated cheese4 ,,beans ,,and ,,corn ,,escalloped ,use #a can of green string beans1 or ,lima beans1 and #a can of sweet corn4 ,butter a baking dish1 and arrange a layer of beans2 dot with butter1 and season with pepper and salt1 then put on this a layer of corn about half an inch deep1 season1 and so proceed until the dish is filled4 ,then pour #a_/b cup of milk over all1 sprinkle with bread crumbs1 and bake for fifteen minutes1 or until the crumbs are browned4 ,,italian ,,beans ,use #c cups of white haricot beans1 soak for several hours1 boil two hours in salted water1 then drain4 ,put #a tablespoon of butter in a saucepan1 and when melted add #a large onion chopped fine and #b bay leaves4 ,let cook slowly for eight minutes1 then put into the pan the boiled beans1 and season with salt and pepper2 let heat through1 stirring gently1 and add #a cup of tomato sauce two minutes before removing from the fire4 ,canned brown or red beans may be used1 giving the same dish practically with far less trouble4 ,,spanish ,,beans ,soak for eight or ten hours any sort of large dried beans1 then drain them and put them into boiling water two hours or more1 or until cooked4 ,one way of testing them is to remove a few and blow on them2 if the skins crack they are done4 ,drain1 and put them in a bean-pot or casserole and sprinkle with #b tablespoons of chopped onion and #b cups of strained tomatoes1 and dredge well with salt4 ,cover the dish and bake slowly for an hour4 ,a quarter of an hour before taking out1 pour over them #a tablespoon of melted butter and remove the cover4 ,,lima ,,beans ,let ,lima beans stand in cold water for an hour or so after they are shelled1 and in cooking them allow #h cups of water to every #d cups of beans4 ,put them in boiling salted water1 and let them cook for an hour1 or more if not fresh picked4 ,drain them and add #a_/b cup of the water they cooked in1 #a_/b cup of milk1 #a tablespoon of butter1 and season highly with salt and pepper4 ,dried beans must soak ten or twelve hours and cook two hours4 ,canned ,lima beans only need reheating1 draining1 and a little milk and butter and seasoning added to them4 ,,lima ,,beans ,,hollandaise ,boil #a quart of beans until tender1 salting them well when half cooked4 ,beat a large tablespoon of butter to a cream1 beat in the yolk of #a egg1 #a tablespoon of finely chopped parsley1 #a saltspoon of black pepper1 and #b teaspoons of lemon juice2 when this sauce is well mixed stir it into the beans1 taking care not to break them4 ,,creamed ,,lima ,,beans ,cover #b cups of boiled ,lima beans with #a scant cup of cream1 and let simmer in a double boiler for ten minutes2 then add #a teaspoon of butter1 and season with salt1 pepper1 and a dash of nutmeg4 ,,lima ,,bean ,,sauquetash ,boil #b cups of freshly picked ,lima beans in #a quart of water for half an hour1 then drain them and add #a cup of milk1 #a tablespoon of butter1 and enough green corn cut from the cob to make #b cups4 ,season well1 and let simmer for fifteen minutes1 and salt again before serving4 ,if canned corn and canned beans are used they need be cooked for only ten minutes4 ,,beets ,great care should be taken in washing beets that the small rootlets are not broken or the skin of the beet bruised1 as anything which causes the juice to escape injures both the taste and the colour4 ,in the city1 beets are seldom obtainable which require less than two or three hours' cooking2 but really young1 small beets should not require more than one hour's boiling4 ,when boiled they should be drained1 then plunged into cold water1 after which the skin can be rubbed off with the hand4 ,some1 however1 prefer that beets should be baked or steamed2 the time required to cook will then be somewhat longer4 ,canned beets are a great convenience4 ,,creamed ,,beets ,boil #f or #g medium-sized beets until tender1 then remove them from the saucepan and place them in cold water2 rub the skins off carefully with the hands1 and cut them in half-inch cubes4 ,make a sauce of #b tablespoons of butter creamed with #b tablespoons of flour and #a_/b cup of the water in which the beets were boiled1 #b tablespoons of cream1 #b tablespoons of vinegar1 #b teaspoons of sugar1 #a_/b teaspoon of salt1 and #a saltspoon of pepper4 ,pour the sauce over the hot beets and serve in a heated deep dish4 ,,virginia ,,beets ,carefully peel boiled beets1 and with a sharp knife cut into very thin1 even slices1 laying them as sliced into a heated vegetable dish2 when a layer has been made over the bottom1 dot it well with butter1 season lightly with salt1 and sprinkle with #a tablespoon of granulated sugar2 then arrange another layer of beets with butter1 salt1 and sugar1 and proceed in this way until the dish is filled4 ,the work should be done near the fire in order that the beets may not cool1 as the dish should be served very hot4 ,if1 however1 the beets have cooled in preparation1 set them in a hot oven for a few minutes1 and turn them with a spoon in the dish before serving in order that they may be juicy4 ,,picquant ,,beets ,peel hot cooked beets1 cut into slices1 and toss about for three or four minutes in a saucepan which contains #c tablespoons of butter to which has been added #a teaspoon of plain vinegar1 or a few drops of tarragon1 #b cloves1 and #a teaspoon of sugar4 ,,german ,,beets ,make a sauce of #a tablespoon of butter1 when melted add #a tablespoon of flour1 #b teaspoons of onion juice1 #a_/b teaspoon of salt1 #a tablespoon of sugar1 #a tablespoon of lemon juice1 and enough hot water to make the sauce the right consistency2 then add freshly sliced cooked beets1 and let cook together three or four minutes before serving4 ,,pickled ,,beets ,place slices of cold beets in a deep porcelain or glass receptacle1 place some peppercorns among them1 and a few allspice1 cover with mild vinegar1 and let stand ten or twelve hours before using4 ,,brussels ,,sprouts ,brussels sprouts are best if laid for ten minutes1 after trimming and looking over1 in salted cold water which contains some lemon juice4 ,they should then be drained and put in a large saucepan filled with boiling water containing salt and a pinch of soda4 ,parboil in this ten minutes1 then lift them with a strainer and put in a steamer above the boiling water2 cover1 and let steam half an hour to finish cooking4 ,if sprouts are cooked by boiling instead of steaming1 leave the saucepan uncovered1 as this will keep the odour from being pronounced4 ,boil in salted water from twenty to thirty minutes1 drain the instant they are tender1 and serve with melted butter4 ,,brussels ,,sprouts ,,in ,,dutch ,,butter ,put boiled ,brussels sprouts in a saucepan with #b tablespoons of melted butter1 to which has been added a tablespoon of lemon juice2 stir until hot and add pepper and salt4 ,,brussels ,,sprouts ,,with ,,celery ,trim and wash in cold running water #a quart of ,brussels sprouts2 then place them in a saucepan1 cover with boiling water1 and let them boil for five minutes2 then drain and cover with fresh boiling water containing #a teaspoon of salt4 ,boil for another twenty-five minutes uncovered1 and then drain them4 ,wash enough celery to make #a #a_/b cups when cut in pieces one inch long1 put this in a saucepan with #c tablespoons of butter1 stir well together1 and add #a #a_/b cups of scalded milk containing #b tablespoons of flour2 when this is thickened add the sprouts1 season with salt and pepper1 and serve very hot4 ,,brussels ,,sprouts ,,with ,,chestnuts ,to every cup of ,brussels sprouts allow #a_/b cup of blanched chestnuts which have been cooked for fifteen minutes2 put the sprouts and chestnuts together1 cook another forty minutes1 drain1 and serve with white sauce4 ,,brussels ,,sprouts ,,lyonnaise ,put #a tablespoon of butter in a saucepan1 and when melted add #a tablespoon of chopped onion2 when this is beginning to brown add #d cups of boiled sprouts1 and stir together for three or four minutes1 unless the sprouts were cold1 in which case they should be tossed about with the butter and onion until hot4 ,,creamed ,,brussels ,,sprouts ,cover freshly boiled ,brussels sprouts with a white sauce made entirely of milk1 or of the stock in which they were cooked1 with #a tablespoon of cream added4 ,,brussels ,,sprouts ,,in ,,bread ,,cases ,cut stale bread into three-inch squares1 and with a sharp knife cut out the centre1 leaving a bottom and four sides like a box2 brush over with melted butter1 and brown in the oven4 ,serve sprouts prepared in any of the above ways in these cases2 the creamed sprouts are perhaps the best served this way4 ,,cabbage ,wash cabbage carefully after cutting it in half1 and let it boil for five minutes in well-salted boiling water2 pour this water off and re-cover with fresh boiling water2 let cook for half an hour1 then add #a teaspoon of salt1 and let finish cooking1 which will be in about another half an hour for a medium-sized cabbage4 ,cabbage should never be covered while boiling1 as covering increases the odour in cooking4 ,,new ,,england ,,cabbage ,cut a cabbage in quarters1 wash it thoroughly1 and parboil it for five minutes in salted water2 then drain and cook with #b carrots and #b turnips for an hour or until tender1 in any strong vegetable stock1 to which #a tablespoon of butter has been added4 ,drain and dampen with a little of the stock to serve1 and season well with salt and pepper4 ,,western ,,cabbage ,take #d or #e cups of shredded white cabbage and put in a frying pan in which #a tablespoon of butter has been melted4 ,press the cabbage into the pan1 dredge with salt and pepper1 and pour over it #a_/b cup of vinegar and #a_/b cup of water2 cover and let cook very gently for half an hour or somewhat less4 ,red cabbage can be prepared in this same way1 and a pretty dish is made by using equal quantities of red and white cabbage4 ,,cabbage ,,sarmas ,put #a tablespoon of butter in a saucepan1 and when melted add #a onion chopped fine1 and after it has cooked gently for ten minutes stir into it #a cup of boiled rice1 #a_/b cup of chopped nuts1 #a teaspoon of salt1 #a saltspoon of pepper1 and #a tablespoon of melted butter4 ,parboil a small cabbage for fifteen minutes1 then separate its leaves1 and into each leaf roll #a tablespoon of the force-meat2 pack tightly in a shallow pan1 dredge with salt and pepper1 and cover with the water in which the cabbage cooked2 lay #b bay leaves on the top1 and let simmer for fifteen minutes4 ,serve with melted butter or tomato sauce4 ,,cabbage ,,lichtenstein ,cut one large cabbage into small pieces1 not using the stalk4 ,wash well and put in a kettle of boiling water with #a teaspoon of salt and #a tablespoon of caraway seed4 ,cook for half an hour uncovered1 then add to the cabbage #d large potatoes peeled and quartered1 season afresh with salt1 and let cook another twenty minutes4 ,put #b tablespoons of butter in a frying pan1 and when melted add #a onion chopped fine and #a tablespoon of flour2 let all cook together until brown1 then scrape the contents of the frying pan into the cabbage1 etc41 and cook slowly for twenty minutes more1 or until the stock is almost cooked away4 ,,lady ,,cabbage ,boil firm white cabbage fifteen minutes1 changing the water then for more from the boiling teakettle2 continue boiling for half an hour or until tender1 then drain and set aside until perfectly cold4 ,chop fine1 season with pepper and salt1 add #a or #b well-beaten eggs1 #a tablespoon of butter1 and #a_/b cup of rich milk4 ,stir all well together and bake in a buttered dish until brown4 ,the oven should be moderately hot1 and the same care used as in the baking of a custard4 ,serve in the baking dish4 ,,cold ,,slaw ,put #b tablespoons of vinegar on to boil in a saucepan1 and add to it when boiling #a_/b cup of sour or fresh milk or cream containing #b lightly beaten eggs2 stir and then add #a tablespoon of butter1 salt and pepper1 and pour over #d cups of shredded cabbage arranged in a deep bowl4 ,serve cold4 ,,german ,,red ,,cabbage ,put #c or #d cups of shredded red cabbage into a saucepan with #a tablespoon of butter1 #a finely chopped apple1 and the juice of half a lemon2 sprinkle lightly with sugar1 season with salt and pepper1 cover1 and let cook from half to three quarters of an hour4 ,,hungarian ,,cabbage ,quarter a red cabbage1 remove the stalk parts and wash well1 and put it in a kettle containing enough boiling water to cover it4 ,let boil for three quarters of an hour or until tender1 and then drain1 gently pressing out all the water4 ,put #b tablespoons of butter in a frying pan1 and when melted add #a onion chopped fine and #a tablespoon of flour2 stir until smooth and let cook until brown4 ,then add #a_/b cup of brown sugar1 #a_/c of a cup of vinegar1 and salt well4 ,add the shredded cabbage to this1 and let all simmer together for fifteen or twenty minutes before serving4 ,,pickled ,,red ,,cabbage ,chop or shred enough cabbage to make #b quarts 7#h cups7 and add to it #a large onion chopped fine and #a tablespoon of salt2 mix well together and let stand over night in a covered jar4 ,next day press through a colander to drain1 and then place a layer of cabbage in a jar1 sprinkle over it a few mustard seeds and #b or #c cloves1 and proceed in this way until the cabbage is all used4 ,do not press down4 ,cover with cider vinegar1 and use any time after twenty-four hours4 ,,creamed ,,carrots ,scrape and wash enough carrots to make #d cups when cut in dice1 and put them in a double boiler containing half milk and half water at boiling point4 ,let them cook slowly for forty minutes or until tender1 then drain them and put them in a hot dish at the side of the stove4 ,use #a cup of the stock they cooked in to make a sauce1 with #a tablespoon of butter1 #a of flour1 and plenty of salt and pepper4 ,pour the sauce over them to serve4 ,,creamed ,,carrots ,,and ,,potatoes ,to #a quart of cold boiled potatoes1 cut in dice1 add #a cup of boiled diced carrots4 ,put them in a double boiler and cover with #a #a_/b cups of highly seasoned white sauce1 to which has been added #a tablespoon of onion juice and #a tablespoon of finely chopped parsley2 let boil up once and serve4 ,,carrots ,,saut ,use boiled carrots cut in dice or fancy shapes and toss them for five minutes in hot butter4 ,season with salt and pepper1 add a little chopped parsley1 and serve very hot4 ,fancy shaped ,german carrots in glass bottles can be used instead of fresh ones4 ,,glorified ,,carrots ,take #b cups of diced carrots and boil them in slightly sweetened water about half an hour1 or until tender1 and let them cool4 ,put #a tablespoon of butter into a saucepan1 add to it #a teaspoon of grated onion1 and toss together until hot2 then add the diced carrots and #a cup of well-made white sauce4 ,butter small individual gratin dishes1 fill them with the carrot mixture1 sprinkle the top with a few lightly browned bread crumbs1 then with chopped chives1 and set in a hot oven for five minutes4 ,serve alone as an entre1 placing each dish on a small plate with a paper doily4 ,this dish can be varied by using more chives mixed with the carrots and omitting the onion1 or1 if chives are not at hand1 they can be omitted when the onion is used1 and finely chopped parsley substituted to garnish the top4 ,the quantities given here can be doubled1 and the carrots cooked in a large baking dish as an addition to the main course of a luncheon or dinner4 ,,glazed ,,carrots ,for this1 the carrots must be cut into even cones or ovals1 and it is convenient to use the imported carrots in glass bottles4 ,if these are used they are already boiled2 if fresh carrots are used scrape and wash them and cut out the little shapes with a patent cutter1 then boil slowly until tender1 but not quite done1 and put #b or #c cups of them in a frying pan with #b tablespoons of butter1 which has been melted1 sprinkle with fine sugar1 and stir over a hot fire until they begin to brown2 then add #b tablespoons of the stock they boiled in1 continue to stir them1 add more stock if needed1 and continue stirring until the carrots are nicely glazed4 ,serve alone or as a garnish4 ,,carrots ,,delmonico ,scrape and cut in dice enough carrots to fill a small baking dish2 cover with boiling water in which is #a tablespoon of sugar1 and #a tablespoon of butter1 and let cook for half an hour1 or until tender4 ,drain and let them cool1 and then arrange them in the baking dish with the following sauce3 ,melt #c tablespoons of butter1 add #c tablespoons of flour1 and when this is smooth stir into it1 using a little at a time1 #a cup of the stock in which the carrots were cooked1 #a_/b cup of cream or milk containing the beaten yolks of #b eggs2 when smooth add #a_/b tablespoon of lemon juice1 and salt and pepper well4 ,sprinkle the top with finely rolled crumbs and let brown in the oven4 ,,carrot ,,souffl ,mix #b cups of boiled1 mashed carrots1 #b tablespoons of chopped onion1 fried for five minutes in #a tablespoon of butter1 #a cup of milk or cream in which #c egg-yolks are beaten1 #a_/b teaspoon of nutmeg1 salt and pepper1 and when well blended add lightly with a fork the stiffly beaten whites of the #c eggs4 ,sprinkle with bread crumbs and bake to brown about fifteen or twenty minutes4 ,,cauliflower ,leave all the green that looks fresh and palatable on the cauliflower1 and wash it and let it stand from fifteen minutes to half an hour in salted water4 ,then put it in a saucepan1 stem downwards1 with the top barely covered with boiling water1 and1 if the saucepan is not too large1 it will keep the cauliflower upright1 so that the delicate top will not cook to pieces before the green stalk is tender4 ,a small cauliflower will take half an hour to cook1 and the lower part can be tried with a fork to see when it is tender4 ,leave the saucepan uncovered in cooking cauliflower1 and the odour from the cooking will be very much lessened and the cauliflower more delicate in taste4 ,,creamed ,,cauliflower ,boil and drain a cauliflower and serve over it #a cup of white sauce4 ,,cauliflower ,,au ,,gratin ,boil a large cauliflower1 drain it1 and break the sprays apart4 ,arrange in layers in a buttered baking dish1 sprinkling each layer with cheese1 and seasoning it with pepper and salt4 ,when the dish is filled pour on #a cup of white sauce1 sprinkle the top with crumbs and cheese1 and let bake fifteen minutes to brown4 ,,cauliflower ,,in ,a ,,german ,,way ,boil a cauliflower and drain it1 dredge with salt and pepper1 and cover the white part with melted butter1 and then dust this with browned bread crumbs2 pour #c_/d of a cup of ,dutch butter over it1 and let it heat for five minutes in the oven in the shallow gratin dish in which it should be served4 ,,italian ,,cauliflower ,boil and drain a cauliflower and dredge the top with pepper and salt1 sprinkle with grated cheese1 and pour a little melted butter over it4 ,set in the oven for five minutes to brown1 and serve surrounded with tomato sauce4 ,,cauliflower ,,fritters ,boil a cauliflower for twenty-five minutes1 or until nearly tender1 then drain it and let it cool4 ,when cold separate the sprays and dredge with salt and pepper1 then dip in batter1 and fry in deep fat until a golden brown4 ,drain and serve very hot4 ,,creamed ,,celery ,scrape and trim #c or #d heads of celery1 leaving the roots on and cutting the tops off2 cut each stalk in half1 lengthwise1 and into pieces five inches long2 wash carefully in running water1 and then blanch in boiling water for ten minutes4 ,drain and tie the stalks together like bunches of asparagus1 and put them in a saucepan containing #b cups of water1 #b cups of milk1 #a_/b a carrot1 #a_/b an onion with #b cloves stuck in it1 #a teaspoon of salt1 and #a scant saltspoon of pepper1 and let simmer three quarters of an hour or more1 or until quite tender when tried with a fork4 ,remove the celery1 strain the stock1 and use #a cup of it in making a sauce1 with #a tablespoon of butter and #a tablespoon of flour4 ,untie the bunches of celery1 and arrange them evenly on toast with the sauce poured over them4 ,,celery ,,in ,,brown ,,sauce ,prepare celery as above1 boil for three quarters of an hour or until tender1 drain1 and cover with the brown sauce described below1 omitting the wine1 and serve in an ordinary vegetable dish4 ,,celery ,,in ,,casserole ,cut celery in four-inch lengths1 halving each stalk lengthwise1 and leaving the root on1 wash well and parboil for ten minutes in salted water or milk1 and arrange in a square1 covered casserole4 ,put #b tablespoons of butter in a saucepan1 and when browned add #b tablespoons of flour4 ,stir until well dissolved1 then add #b cups of the water in which the celery cooked1 #a scant teaspoon of salt1 #a small saltspoon of pepper1 and #b bay leaves4 ,stir until smooth1 and then strain and pour this sauce over the celery1 add #a teaspoon of sherry or ,madeira1 cover the dish1 set it in a shallow pan containing a little water1 and let it cook for half an hour in the oven4 ,serve in the casserole4 ,,baked ,,celery ,cut #b bunches of celery into two-inch lengths1 wash thoroughly1 and let blanch in boiling water and milk1 using equal quantities of each1 for fifteen minutes1 then remove the celery and let it cool2 add to #a cup of the milk and water stock #a tablespoon of butter blended with #a tablespoon of flour1 some pepper and salt1 and when smoothed remove from the fire and beat into it vigorously #b eggs4 ,arrange the celery in a buttered baking dish1 pour the sauce over it1 spread the top thickly with crumbs1 and put in the oven4 ,cover for twenty minutes1 then uncover and let brown nicely before serving4 ,c,,pes ,,in ,,black ,,butter ,french ,cpes come in tin or glass4 ,put #c tablespoons of butter in a pan1 with #b bay leaves1 a few celery seeds and #a clove of garlic2 let it slowly brown4 ,strain and add cpes and let them heat in the butter4 ,season with salt and paprika and serve very hot4 ,,american ,,sweet ,,corn ,sweet corn on the cob1 which has been picked within twenty-four hours of the time of using1 should be dropped into rapidly boiling1 slightly salted water1 and boiled not more than eight or ten minutes4 ,,roast ,,corn ,to roast sweet corn1 leave the husks on the cob1 and put in a slow oven and let bake for half an hour4 ,take off the husks and silk and serve at once4 ,some think this method of cooking the delicate ,american vegetable retains the flavour of the corn more than the usual way of boiling it4 ,,corn ,,pudding ,use #f or #g ears of sweet corn1 and cut each row down the middle with a sharp knife1 and then cut the grains from the ear1 and add to them #b cups of milk1 #a teaspoon of salt1 #a saltspoon of pepper1 #a teaspoon of sugar1 #a tablespoon of melted butter1 and #b slightly beaten eggs4 ,put this into a baking dish and bake like a custard1 in a slow oven for half an hour1 taking care it does not cook too long nor get too hot lest it curdle4 ,canned corn may be used when fresh is out of season4 ,,corn ,,pudding ,,in ,,tomato ,,or ,,pepper ,,cases ,bake the preceding in cases made by scooping a large part of the inside from large1 solid tomatoes1 or in hollowed-out green1 sweet peppers4 ,,corn ,,creole ,put #a can of corn into a saucepan with #a tablespoon of chopped green peppers and #a_/b cup of milk1 and cook slowly for ten minutes2 then season with salt and pepper and add #a tablespoon of butter and serve4 ,this may be put in a baking dish1 covered with crumbs1 and baked for fifteen minutes4 ,,corn ,,and ,,tomato ,,pie ,butter a pudding dish and fill it with alternate layers of boiled or canned corn and tomatoes1 and season with salt1 pepper1 and butter2 cover the top with pie-crust and bake in a moderately hot oven for fifteen minutes4 ,if a crust is not desired the dish can be covered with bread crumbs and browned4 ,if fresh tomatoes and corn are used the pie will require twice the time to cook1 the first half of the time covered with a plate1 and the last half uncovered4 ,,corn ,,chowder ,put #a tablespoon of butter in a saucepan1 and when melted add #a sliced onion1 and let cook slowly for five minutes2 then add to it #d cups of potatoes which have been parboiled for five minutes1 and then cut in small squares1 and #b cups of boiling water4 ,let cook for twenty minutes or until the potatoes are tender1 then add #a can of sweet corn1 #d cups of hot milk1 #a tablespoon of butter1 and plenty of salt and pepper1 and let heat through4 ,break #h soda crackers into a deep dish1 and pour the chowder over them to serve4 ,,rhode ,,island ,,escallop ,bake #d medium-sized sweet potatoes for half an hour1 then scrape out the potato and chop it into small bits4 ,boil #b ears of green corn for ten minutes1 run a sharp knife down each row of grains1 cutting them in two1 and then cut the corn from the cob and mix it with the chopped sweet potato4 ,butter six individual gratin dishes and fill them with the mixed corn and potato1 sprinkle them with salt1 pour #a tablespoon of melted butter over each1 cover with bread crumbs1 and let cook for eight or ten minutes in the oven4 ,the same mixture can be used to fill a baking dish1 and enough melted butter used to moisten the potato thoroughly4 ,,stewed ,,cucumbers ,peel #d or #e cucumbers1 quarter them1 and cover them with boiling salted water1 and let them cook from twenty to thirty minutes2 then drain1 saving the water in which they were cooked4 ,make a sauce of #b tablespoons of butter and #b tablespoons of flour rubbed together1 and #b cups of the water in which the cucumbers were boiled1 stir until smooth1 and when it boils add the juice of #a lemon1 #a teaspoon of salt1 and some paprika2 arrange the cucumbers on slices of toast and serve with the sauce poured over them4 ,,stuffed ,,cucumbers ,peel the cucumbers and cut into pieces about two inches long1 scoop out the centre of each piece about half-way down to form a cup1 fill this with chopped onions and chopped mushrooms that have been fried together in butter1 cover the tops with crumbs1 and let brown in the oven4 ,,fried ,,egg-,,plant ,,with ,,sauce ,,tartare ,peel and cut an egg-plant into half-inch slices1 dust quickly with salt and pepper1 roll in beaten egg-yolk1 then in fine bread crumbs1 and fry in hot vegetable fat2 drain on brown paper and serve very hot4 ,either serve sauce ,tartare with this1 or arrange a spoonful on each round of egg-plant4 ,garnish with sprigs of watercress1 celery tops1 or parsley4 ,,fried ,,egg-,,plant ,,with ,,tomato ,,sauce ,fry as in foregoing recipe and serve a savoury tomato sauce with the egg-plant4 ,never soak egg-plant in salt and water1 as it takes away its crispness4 ,,creamed ,,endive ,cut the outside leaves from heads of endive1 and wash the endive thoroughly2 then drain and put in boiling salted water for fifteen minutes4 ,drain again and cover with cold water for a few minutes1 then chop and put in a saucepan with some butter1 allowing #a tablespoon for each head of endive1 cover and let cook slowly for ten minutes1 salt well1 moisten with cream and sprinkle with paprika1 and serve on toast or garnished with triangular pieces of toast4 ,,kohlrabi ,these are very nice if used young1 when not much larger than an egg4 ,parboil them for half an hour1 cut them in half1 and put them in a frying pan containing melted butter1 and fry for fifteen or twenty minutes4 ,serve over them the butter in which they were cooked1 and dredge with salt and pepper4 ,the time required to cook kohlrabi depends largely of course upon the age at which it is picked4 ,,kohlrabi ,,au ,,gratin ,slice kohlrabi1 boil twenty minutes or until nearly tender1 and arrange in a baking dish in layers with cream sauce4 ,season each layer with pepper and salt1 sprinkle the top with crumbs and grated cheese1 and bake twenty minutes4 ,,lentil ,,pie ,put #a tablespoon of butter in a saucepan1 and when melted add to it #a finely chopped onion and let this fry slowly for ten minutes2 then add #b cups of boiled ,german or ,egyptian lentils and #a_/b cup of brown or ,german sauce1 and when heated through pile into a deep dish2 dredge with pepper and salt1 cover with pie-crust1 and bake in the oven until brown4 ,,lentils ,,egyptian ,,style ,wash #b cups of lentils1 soak them two or three hours1 and drain them before using4 ,put them into boiling water well salted1 cook until tender1 about forty minutes1 then drain again4 ,put #b tablespoons of butter into a saucepan1 and when melted add #a large onion finely chopped2 cook over a very slow fire for ten minutes1 then add the lentils and #b scant cups of boiled rice1 and stir all together with a large fork until very hot2 dredge well with salt and pepper before serving4 ,,german ,,lentils ,cover #b cups of lentils with cold water and let them soak two or three hours2 drain them and put them in boiling salted water with #a leek 7or #a onion7 and let them cook half an hour1 or until tender but not broken4 ,put #b tablespoons of butter in a frying pan1 and when melted stir into it #b tablespoons of flour1 and let brown2 then add #b finely chopped onions and #b or #c tablespoons of vinegar and #b tablespoons of the water in which the lentils cooked4 ,mix this sauce with the drained lentils1 put them in a double boiler with salt1 pepper1 and a dash of nutmeg1 and serve after they have steamed slowly for fifteen minutes4 ,,leeks ,cut leeks into three-inch lengths1 using the tender green part as well as the white2 wash the pieces thoroughly in cold running water1 then put them in a small saucepan and cover them with boiling salted water1 and let them boil for twenty minutes4 ,make a sauce by melting #a tablespoon of butter and thickening it with #a tablespoon of flour1 and then adding1 #a tablespoon at a time1 enough of the water the leeks were cooked in 7about #a cup7 to make the sauce of the right consistency2 season with pepper and salt1 drain the leeks1 and serve the sauce over them4 ,,mushrooms ,mushrooms should only be used when perfectly fresh and firm2 in peeling them take a small knife1 and1 holding the delicate fringe at the edge of the mushroom between the edge of the knife and the thumb1 peel the paper-like skin off1 pulling it toward the centre of the mushroom4 ,the stems should be cut or broken off without breaking the cup1 and if sound should be scraped and used4 ,when the mushrooms are white and small and freshly picked they can be quickly washed and used without peeling4 ,,stewed ,,mushrooms ,peel about #a pound of mushrooms1 put them in a saucepan with #b tablespoons of butter1 #a saltspoon of pepper1 #a teaspoon of salt1 and #a_/d cup of milk1 into which #a tablespoon of flour has been mixed2 cover and let cook for five or six minutes1 then add #a cup of cream1 stir all well together1 replace the cover1 and let cook gently for ten minutes4 ,these mushrooms can also be cooked and served in an ,italian casserole4 ,,german ,,stewed ,,mushrooms ,peel #a pound of mushrooms and put them in a saucepan1 sprinkle with the juice of #a lemon1 add #a cup of milk1 cover1 and let simmer gently for ten minutes4 ,thicken with #a heaping teaspoon of flour dissolved in a little milk1 and add #a tablespoon of butter and a grating of nutmeg1 and let simmer gently for ten minutes more before serving4 ,instead of lemon juice and milk a cup of sour cream is often used in ,germany1 and is an acceptable substitute4 ,,mushroom ,,and ,,chestnut ,,ragout ,use an equal quantity of peeled mushrooms and boiled ,italian chestnuts1 and heat in a rich brown sauce4 ,serve1 garnished with toast1 or in cases1 or use in a deep pie with a top crust of biscuit dough4 ,,mushrooms ,,newburg ,peel #a pound of mushrooms1 cover them with #b cups of milk1 and let them simmer gently for ten minutes4 ,lift the mushrooms out with a strainer1 and make a sauce of the milk by adding #a tablespoon of flour1 #a tablespoon of butter1 the beaten yolks of #b eggs1 #a wineglass of sherry1 and some salt and paprika4 ,when the sauce thickens replace the mushrooms in it1 let them heat for two minutes1 and serve on toast or in patty cases4 ,,baked ,,mushrooms ,,on ,,toast ,select as many large mushrooms as are required1 and1 after peeling them1 lay each one1 cup upward1 on rounds of toast which1 after toasting1 have been dampened by being plunged quickly into hot water2 place the toast with the mushrooms upon it into a shallow buttered pan1 put a little bit of butter in the cup of each mushroom1 sprinkle with salt and pepper1 cover with another pan the same size1 and let cook eight or ten minutes4 ,serve at once1 with a garnish of parsley or watercress4 ,,grilled ,,mushrooms ,peel or wash the mushrooms1 and put them1 cup upward1 on a fine wire broiler and let them broil over a hot fire for five or six minutes1 putting a pinch of salt in each cup4 ,as soon as hot1 remove them from the broiler and serve on hot plates1 taking care not to spill the juice which has formed in the cups4 ,garnish with watercress or parsley4 ,,mushrooms ,,sur ,,cloche ,place carefully cleaned mushrooms1 cup upward1 on individual gratin dishes1 salt each1 and place a bit of butter in the cup1 and set in a hot oven for ten minutes4 ,to serve1 place over each a glass bell1 which can be bought for this purpose4 ,the heat is thus retained in the mushrooms during service4 ,,mushrooms ,,in ,,casserole ,put into a ,french or ,italian casserole #a_/b cup of good butter1 and when melted stir into it #c_/d of a pound1 or a pound1 of peeled mushrooms1 and dredge well with pepper and salt4 ,cover the casserole and set it in the oven2 after five minutes' cooking stir the mushrooms1 mixing them well with the butter1 replace the cover1 and repeat the process in another five minutes2 let cook ten minutes more1 and serve from the casserole on rounds of toast4 ,,filled ,,mushrooms ,select #aj of the largest1 most cup-shaped from #a #a_/b pounds of mushrooms4 ,peel and lay in a shallow pan1 cup side up4 ,take the cleaned stems and the remaining mushrooms and chop fine and put them in the cups2 add #a teaspoon of melted butter1 some pepper and salt to each1 and let bake ten minutes or until done4 ,serve on toast garnished with watercress1 or under the glass bells already mentioned4 ,,mushrooms ,,with ,,truffles ,toss truffles in butter in a hot frying pan for five minutes1 sprinkle the cups of mushrooms with pepper and salt1 fill them with the truffles1 and cook for ten minutes in a covered pan in a hot oven2 serve on crisp lettuce leaves1 with parsley butter4 ,,mushrooms ,,with ,,peas ,fill the cups of large mushrooms with ,french canned peas1 which have been tossed for five minutes in hot butter4 ,season and set in a covered pan in a hot oven for ten minutes1 and serve on toast with white or brown sauce1 as preferred4 ,,mushrooms ,,with ,,onions ,peel #b medium-sized onions and chop them fine1 and put them in a casserole1 or saucepan1 with #a tablespoon of melted butter4 ,let them cook slowly for ten minutes1 then add #a pound of mushrooms1 which have been carefully washed or peeled1 and another tablespoon of butter1 and cover1 letting cook for ten minutes4 ,season well with salt and pepper and serve very hot4 ,mushrooms thus prepared may be put in a deep baking dish1 covered with crust and baked in a pie4 ,,mushrooms ,,with ,,egg ,put #b tablespoons of butter in a porcelain casserole1 or in a saucepan1 and when melted put with it #a pound of peeled or washed mushrooms2 let simmer gently for ten minutes1 then add to them #b hard-boiled eggs1 cut in slices1 and half a cup of cream4 ,this recipe also is available for a deep pie2 put in a baking dish1 cover with crust1 and bake until slightly browned4 ,,canned ,,mushrooms ,drain the mushrooms from #a can1 and cut them in half4 ,use the liquid from the can augmented with water1 if necessary1 to make brown or ,german sauce4 ,put the mushrooms in a saucepan with the sauce1 season with pepper and salt1 and serve very hot on toast4 ,button mushrooms can also be cooked by simply draining and tossing in parsley butter until hot2 season with salt and pepper and serve on toast4 ,mushrooms cooked in these ways are suitable for filling peppers or tomatoes4 ,canned mushrooms can be bought which are put up with truffles1 and add variety to these different dishes4 ,,canned ,,mushrooms ,,czarina ,open a can of button mushrooms1 drain them1 and cut the buttons in half1 if very large1 and reserve the liquid4 ,put #a tablespoon of butter in a saucepan1 and when melted add #a tablespoon of grated onion1 #b bay leaves1 #b cloves1 #b peppercorns1 and #b allspice4 ,let all cook together slowly for five minutes1 then pour on the liquid from the mushrooms1 with enough milk added to make #b cups1 season with salt1 and let simmer for ten minutes2 then add #a tablespoon of flour creamed with #a tablespoon of butter1 let boil up once1 and strain4 ,put the sauce and the button mushrooms in an ,italian casserole1 set this in the oven to heat for five minutes1 and serve from the dish on triangles of toast4 ,,mushroom ,,loaf ,pour good clear1 well-strained boiling vegetable stock onto dissolved vegetable gelatine or arrowroot1 using about #a tablespoon to every #b cups of liquid4 ,season well with salt and pepper1 and add #a can of button mushrooms1 halved1 when the jelly is somewhat set so that they will remain in place evenly dispersed4 ,line a mould with chopped parsley and slices of pickled walnuts1 pour the jelly into it1 and serve1 when set1 ice-cold1 with any savoury cold sauce or pickles4 ,a few chopped nuts may be added if desired4 ,,stewed ,,okra ,cut the ends off the pods of young okra1 boil for one hour in salted water1 then drain and reheat in a saucepan with some melted butter4 ,the okra can be used as a garnish to boiled rice4 ,canned okra needs only to be boiled five minutes1 drained1 seasoned1 and tossed about in hot butter in a frying pan for two or three minutes before serving4 ,,okra ,,and ,,grilled ,,tomatoes ,cut good firm tomatoes in half1 season well and broil1 then serve with a garnish of stewed okra4 ,,stewed ,,okra ,,with ,,tomato ,,sauce ,if fresh okra is used prepare as in stewed okra recipe1 and if canned okra is used drain and heat in boiling salted water4 ,put #a tablespoon of butter in a frying pan1 and when melted lift the okra from the boiling water and place it in the frying pan2 season well with salt and pepper and then cover with #a cup of tomato sauce1 and1 when thoroughly heated through1 serve4 ,,okra ,,and ,,tomato ,,escallop ,arrange alternate layers of sliced canned okra and tomato in a well buttered baking dish1 separating them with layers of boiled rice well seasoned with salt and pepper and dotted with butter4 ,cover the top with fine crumbs and cook for fifteen minutes1 or until browned1 in the oven4 ,,boiled ,,onions ,peel onions under cold water and they will not bring tears to the eyes4 ,they should then be put in rapidly boiling water1 and this changed after the first five minutes of cooking2 then put in fresh boiling water1 salt added1 and cooked for from half an hour to forty minutes4 ,if onions are not covered when boiling the odour will be less noticeable4 ,serve boiled onions with parsley butter1 or1 after draining1 cover with milk1 add butter1 pepper1 and salt1 and let boil up once before serving4 ,,creamed ,,onions ,use onions which have been boiled until tender but not broken1 and1 after draining1 serve with white or parsley sauce1 made with equal quantities of milk and the stock in which the onions cooked4 ,,boiled ,,onions ,,with ,,brown ,,sauce ,serve small boiled onions1 which have cooked until tender1 but not broken1 with any hot sauce1--tomato1 brown1 mushroom1 etc4 ,,onions ,,au ,,gratin ,prepare as for creamed onions1 making a white sauce of the milk1 or milk and water1 in which the onions have been boiled4 ,the onions can be left whole1 or somewhat broken up in the sauce4 ,fill a buttered baking dish with onions and sauce1 dust the top with grated cheese1 and let heat in the oven five or six minutes4 ,the bottled ,parmesan cheese is convenient1 but is never as delicate to the taste as fresh cheese grated4 ,,onions ,,with ,,cheese ,arrange boiled onions1 which are not broken at all by boiling1 in a buttered baking dish1 baste well with melted butter1 and dredge with grated cheese1 and set in the oven a few moments to brown2 serve in the same dish or remove to a small platter and garnish with green1 or use as a garnish to a dish of other vegetables4 ,mashed potatoes piled high 7browned on top with salamander or under flame in gas oven7 surrounded with these onions makes an attractive dish4 ,,escalloped ,,onions ,escalloped onions are made like ,onions au ,gratin1 except that the cheese is omitted and replaced by a layer of fine bread crumbs4 ,,baked ,,onions ,,with ,,chestnuts ,peel as many onions as required and parboil them for ten or fifteen minutes in salted water4 ,drain and dry1 and when cooled somewhat remove the inside and fill with chopped chestnuts which have been tossed in hot butter for fifteen minutes2 season well with salt and pepper1 and1 if liked1 a little sage2 arrange in a buttered baking dish1 and bake for half an hour1 covering them for the first fifteen minutes4 ,if they seem too dry1 baste with a little cream or onion stock and melted butter4 ,,onion ,,souffl ,put #a tablespoon of butter in a saucepan1 and when melted add #a tablespoon of flour1 stir until smooth1 and then add gradually #a cup of milk1 and season with paprika and salt4 ,let boil1 then add #a_/b cup of stale bread crumbs1 #a teaspoon of chopped parsley1 #a #a_/b cups of cold boiled onions chopped fine1 and the yolks of #b eggs well beaten4 ,mix thoroughly1 then add the stiffly beaten whites of the #b eggs1 and mix them gently through the onion mixture with a fork4 ,put in a buttered baking dish1 or in individual cases1 sprinkle fine crumbs on top1 and bake about fifteen minutes to slightly brown before serving4 ,,bordeaux ,,onions ,peel #f or #h small onions1 and parboil them for fifteen minutes in salted water4 ,put #b tablespoons of butter in a saucepan or a baking dish1 with #a tablespoon of chopped parsley and #a tablespoon of chopped celery1 #b cloves1 #a bay leaf1 #a_/d of a cup of claret1 #a cup of brown sauce1 the juice of #a lemon1 pepper and salt4 ,set the onions in this1 cover1 and let cook very gently for half an hour or until tender4 ,remove the bay leaf and serve with the sauce4 ,,onion ,,and ,,tomato ,,escallop ,place alternate layers of fresh onions1 sliced1 and fresh tomatoes in a buttered baking dish1 covering each layer with crumbs1 butter1 pepper and salt4 ,put #a #a_/b cups of water over and bake for about an hour in a slow oven4 ,or use boiled onions and canned tomatoes1 dampen with the juice from the tomatoes1 and cook twenty minutes4 ,,onions ,,beatrice ,fill a large bean-pot 7or a high earthenware covered jar marmite7 with small ,bermuda onions1 two inches in diameter4 ,the onions should be left whole1 but a sharp knife can be used to make two cuts in the shape of a cross in the top of each1 as this insures the cooking of the centre4 ,while arranging the onions in the jar1 sprinkle them well with salt1 also with black pepper 7or use #a_/b dozen peppercorns instead71 put in #c bay leaves1 and distribute #a teaspoon of mixed herbs4 ,cover with hot water1 put the lid on1 and set on the back of the stove or in a slow oven4 ,the onions should not cook to pieces1 and with the proper heat will be cooked through in about two hours2 this time is named not as a rule but as a guide4 ,serve in the marmite in which they were cooked4 ,,stuffed ,,onions ,boil the onions fifteen or twenty minutes and then remove the hearts1 leaving the outsides as cases for a filling4 ,make the stuffing of bread or cracker crumbs mixed with the chopped centres of the onions1 plenty of salt and pepper1 and a little chopped tomato 7or tomato sauce71 or some chopped green peppers1 or canned pimentos1 or use both tomato and peppers4 ,fill the onion cases1 and arrange in a buttered baking dish2 sprinkle with #b tablespoons of melted butter1 set the pan in water1 and bake half an hour2 the baking dish should be covered until the last five minutes1 and the onions should not be allowed to go dry2 more butter can be added1 or a little hot water or vegetable broth1 if they cook dry4 ,serve in the baking dish1 or remove to a small platter and garnish with sprigs of parsley4 ,,fried ,,onions ,peel the onions and cut into thin slices1 and when a generous tablespoon of butter has slowly melted in a frying pan1 put the onions in and let them simmer over as low a fire as will keep them cooking2 stir them frequently and serve when transparent and turning a golden brown4 ,fried onions can be served alone or as a garnish to heaped up mashed potatoes4 ,they are saved from their extreme commonplaceness by being arranged in a gratin dish1 not over an inch high1 dusted with a sprinkling of crumbs or grated cheese1 and given three or four minutes in the oven4 ,,french ,,fried ,,onions ,peel medium-sized onions1 and slice crosswise carefully2 then separate the slices into rings4 ,drop these into smoking vegetable fat or oil1 and let fry four or five minutes until crisp and a rich brown4 ,lift with a strainer onto brown paper to drain a moment before serving4 ,,onions ,,in ,,potato ,,cradles ,make potato cradles as directed1 dredge with salt1 and fill with fried or ,french-fried onions4 ,,small ,,onions ,peel small1 round1 pickling onions1 parboil them ten minutes1 drain1 roll in flour1 and fry in deep fat4 ,serve as a garnish to other vegetables or in stews4 ,,glazed ,,onions ,these are nice used either as a garnish to another dish 7vegetable croquettes1 mashed potatoes1 etc47 or alone4 ,small onions should be used1 or onion hearts1 and taken from the water before they are quite cooked2 then put in an enamelled pan in which is #a tablespoon of butter which has been slowly melted2 toss them about in this1 and sprinkle with powdered sugar4 ,when they begin to brown add #a tablespoon of the water in which they were boiled1 and as this is taken up add a little more1 and pepper and salt4 ,the onions will be browned and glazed4 ,serve very hot4 ,,onions ,,and ,,apples ,put #a tablespoon of butter in a frying pan1 and when melted put in #c sliced onions and #c sliced apples2 let fry slowly until browned1 and serve on toast4 ,,boiled ,,parsnips ,,in ,,sauce ,wash and scrape #f or #g parsnips1 cut them in half1 lengthwise1 and put them in cold water for half an hour4 ,drain them1 and put them in a saucepan of boiling water containing #a teaspoon of salt1 and let them boil for about three quarters of an hour4 ,while they are finishing cooking1 prepare a sauce with #a tablespoon of butter and #a tablespoon of flour rubbed together1 and put in a saucepan over a slow fire4 ,when melted and smooth add1 a spoonful at a time1 some of the stock in which the parsnips are cooking1 until about #b cups have been used2 stir until well thickened but not paste-like1 season with salt and pepper1 and pour over the parsnips after draining them4 ,,parsnips ,,in ,,butter ,scrape and wash the parsnips1 and cut them in eighths1 lengthwise1 and then in half4 ,put them in boiling water1 salt well1 and let them cook for about three quarters of an hour4 ,drain and serve with #a_/b cup melted butter poured over them1 which contains #a tablespoon of chopped parsley4 ,,fried ,,parsnips ,slice cold boiled parsnips lengthwise1 dredge with salt1 and fry in buttered pan or griddle until a golden brown1 turning with a pancake turner4 ,,french ,,fried ,,parsnips ,use cold boiled parsnips1 cut in any shape desired1--balls1 or long strips1--and put them in a frying basket1 and fry in hot fat until brown4 ,drain1 and dredge with salt to serve4 ,,broiled ,,parsnips ,use boiled parsnips1 cut each in #c slices1 lengthwise1 dip in melted butter1 broil until brown1 and sprinkle with salt before serving4 ,,green ,,peas ,newly picked green peas should be shelled and put in a double-boiler with a little salt1 and #a teaspoon or more of sugar1 and no water4 ,cover closely and keep water in under pan boiling for about three quarters of an hour4 ,add a little butter before serving4 ,,green ,,peas ,,paysanne ,cook peas as in the above recipe adding a few lettuce leaves which have been washed and cut in strips4 ,drain them before adding butter and salt4 ,,canned ,,peas ,canned peas should be slowly cooked in their own stock for ten minutes1 drained1 and seasoned with butter1 pepper and salt1 and a little milk or cream added to them4 ,,canned ,,peas ,,with ,,onion ,put #a tablespoon of butter in a saucepan1 and when melted add #a tablespoon of chopped onion2 let simmer for five minutes1 then add #a can of peas1 drained of their juice1 and #a_/d of a cup of cream or milk2 season well with salt and pepper1 and serve after ten minutes' slow cooking4 ,,stuffed ,,peppers ,slice the stem-end from sweet peppers1 cut out the insides1 and fill with a mixture made of #a cup of fine crumbs1 #a grated onion1 #a_/b cup of chopped nuts1 #a teaspoon of salt1 and #b tablespoons of melted butter4 ,set in a pan containing a little water and melted butter1 and bake from twenty minutes to half an hour1 basting occasionally4 ,peppers can be parboiled for ten minutes before stuffing1 but though softer they lose their colour to some extent4 ,,peppers ,,stuffed ,,with ,,mushrooms ,cut the stem-end from sweet peppers1 remove the inside1 and fill with mushrooms ,czarina1 or mushrooms in tomato sauce1 and bake twenty to thirty minutes1 basting with a little butter and water1 which should be in the pan in which they are cooked4 ,,peppers ,,with ,,rice ,cut the stem-end from sweet green peppers1 remove the inside1 fill with boiled rice and chopped tomato in equal proportions1 and season well with pepper and salt4 ,a few chopped mushrooms1 olives1 or boiled eggs may be added to the filling4 ,bake from twenty to thirty minutes1 basting with butter and water4 ,,green ,,peppers ,,with ,,egg ,parboil #f green peppers for five minutes1 first having cut off the stem-end and removed the seeds4 ,put #b tablespoons of butter in a frying pan1 and when melted add #a finely chopped onion1 and let it cook slowly for ten minutes2 then stir in #c tablespoons of fine bread crumbs1 and season with salt1 pepper1 and catsup4 ,upon removing the peppers from the boiling water set them up cup-like in a shallow pan1 and put #a tablespoon of this mixture into each2 break into each pepper #a egg1 cover with some more of the prepared crumbs1 and bake for ten minutes if the eggs are liked soft1 for fifteen if liked hard4 ,serve on toast with #a #a_/b cups of white sauce containing #b tablespoons of grated cheese4 ,,peppers ,,with ,,corn ,cut a slice from the end of sweet peppers1 remove the inside1 and fill with canned corn1 well salted2 replace the ends and bake4 ,peppers1 like tomatoes1 may be filled in so many ways that it is useless to endeavour to enumerate them1 for the ingenious cook can multiply them without end4 ,,escallop ,,of ,,peppers ,,and ,,corn ,cut enough sweet corn from the cob to make #c cups4 ,take #b or #c sweet green peppers and remove the insides1 then slice them in very thin circles and arrange a layer of the corn in a buttered baking dish1 salt it1 and then place some rings of the peppers1 then another layer of corn1 and so on1 until the dish is filled1 finishing the top with peppers4 ,to a cup of cream 7or milk7 add #a beaten egg and #b tablespoons of melted butter2 pour this over the whole1 and bake for half an hour in a hot oven4 ,canned corn may be used1 in which case less cream will be needed4 ,,fried ,,peppers ,remove the seeds from #f sweet green peppers1 cut the pods in squares about half an inch across4 ,put #a tablespoon of butter in a frying pan1 and when melted add #a sliced onion1 and let simmer for two or three minutes2 then put into the pan the cut-up peppers1 and fry for ten minutes4 ,add #a_/b cup of brown or tomato sauce and serve on toast with boiled rice1 or on flat rice cakes4 ,,creamed ,,pimentos ,put the pimentos from #a can into #b cups of white sauce1 and let cook in a double boiler for ten minutes4 ,add #a tablespoon of chopped parsley1 some pepper and salt1 and serve on toast4 ,,rolled ,,pimentos ,remove the pimentos from the can1 and with a sharp knife cut them open on one side and open them out4 ,arrange the flat pieces thus made on a large plate or board1 with the inner part up1 and spread with finely chopped onion1 sprinkle with salt and celery salt1 and roll into firm rolls4 ,place these in a well-buttered tin1 add a little hot water1 cover1 and set in a hot oven for ten minutes2 then uncover1 add #a tablespoon of butter1 and when it melts baste the pimentos with it4 ,let them cook five minutes more1 and serve with the melted butter poured over them1 or with parsley butter4 ,,pimentos ,,with ,,okra ,split the pimentos with a sharp knife1 salt the inner part1 then roll each around a pod of freshly boiled or canned okra4 ,place in a well-buttered pan1 add a little hot water1 and let cook ten minutes covered1 and five uncovered4 ,add more butter during the last five minutes1 baste the rolls1 and serve with the butter poured over them1 or with tomato sauce4 ,,pimentos ,,with ,,tomato ,lay the large flat pimentos from a can on a platter1 and slide into each a slice of tomato which has been sprinkled with salt and celery salt4 ,fry in a covered pan for five minutes1 and serve plain or with caper sauce4 ,,potatoes ,between the good cooks who contend that a potato is never properly boiled if it is boiled at all1 and those who either cook potatoes in a steamer1 or put them in cold water which is carefully watched to see that it does not actually boil1 cooking thus until the potatoes are tender1 and those who drop them into rapidly boiling salted water1 letting them boil hard until done1 there is wide latitude for individual preference4 ,i would advise those who do not have potatoes served on the table which are white and floury and thoroughly cooked through1 to see that one of the above-mentioned ways of cooking potatoes is carried out in their kitchens4 ,potatoes put in boiling water1 or put in a covered steamer over rapidly boiling water1 will cook in from twenty minutes to half an hour1 the time depending1 of course1 upon the size and age of the potatoes2 they should always be carefully scrubbed and cooked in their skins1 and peeled afterwards4 ,,mashed ,,potatoes ,having boiled or steamed the required number of potatoes1 peel them as expeditiously as possible and break them up in a hot saucepan2 mash and then beat them vigorously with a wooden spoon or a fork1 add a generous piece of butter1 dredge with salt and a little pepper1 and beat them until they are light2 then moisten slightly with a very little hot milk or cream1 beat them for a moment more1 and serve very hot4 ,,potato ,,souffl ,put into a saucepan #c or #d cups of warm mashed potato and #a tablespoon butter4 ,add the yolks of #b eggs1 #b tablespoons cream 7or milk71 salt and pepper1 and stir over fire until well mixed4 ,remove from the fire and add the well-beaten whites of the eggs4 ,heap in a buttered baking dish and let brown on the top in the oven4 ,,mashed ,,potato ,,souffl ,,in ,,cases ,select large potatoes1 scrub them and let them bake until mealy1 which will be in from half an hour to three quarters1 then cut them in half1 lengthwise1 and carefully scrape out the potato1 laying aside the skins to use as cases4 ,mash the potatoes with a wire potato-masher1 add #a tablespoon of butter for every #e potatoes used1 and season well with salt and pepper4 ,beat the whites of eggs very stiff1 allowing #b to every #e potatoes1 and mix them lightly through the potato with a fork2 fill the potato skins with the mixture1 heaping them full2 brown them slightly in the oven before serving1 and garnish the dish on which they are served with sprigs of parsley4 ,five potatoes will fill #f or #g cases4 ,,riced ,,potatoes ,break up well-boiled dry potatoes with a fork1 dredge with salt and pepper1 and press through a sieve or a so-called ricer into a hot serving dish4 ,,riced ,,potato ,,fritters ,boil #f large potatoes1 press them through a sieve1 and add #c lightly beaten eggs1 #b teaspoons of flour creamed with #a tablespoon of butter1 #a teaspoon of salt1 and #b cups of milk4 ,beat well together1 and drop from a large spoon into deep1 hot fat2 they will rise to the top a light brown when done4 ,chopped chives or chopped parsley may be added to the mixture if desired4 ,,mashed ,,potatoes ,,with ,,onion ,to #d or #e cups of mashed potato add #a cup of boiled onion minced to a pulp1 #a tablespoon of butter1 #a tablespoon of cream1 some pepper and salt2 beat lightly together1 and before serving brown the top for a moment in the oven4 ,,baked ,,potatoes ,select potatoes of uniform size1 scrub them well1 place in a hot oven until they yield to pressure of the fingers1 which will be in most cases in about three quarters of an hour4 ,they should not stand after baking1 and should be served in an open dish4 ,a baked potato that is worked with the fingers while being turned in the hand a few times1 becomes light and soft4 ,,roast ,,potatoes ,pare small1 round potatoes1 and lay them in cold water4 ,put #b tablespoons of butter in a shallow baking pan1 and let it melt in the oven2 then wipe the potatoes1 and lay them in the pan1 rolling each in the hot butter4 ,let them cook in a moderate oven from one half to three quarters of an hour1 and baste them during the cooking five or six times with the butter4 ,sprinkle with salt before serving4 ,,denver ,,potatoes ,peel several smooth oval potatoes and cut in half1 lengthwise4 ,dig out a small hole in the centre of the smooth side1 and level the rounded parts so they will sit evenly4 ,put a lump of butter in each1 and place in a pan with a little water1 first dredging with salt and pepper1 and bake about twenty-five minutes or until browned4 ,,broiled ,,potatoes ,cut cold boiled potatoes lengthwise into quarter-inch slices1 dip each in flour1 and lay in a folding broiler4 ,broil until evenly browned on both sides1 sprinkle with salt and pepper1 and serve on a hot dish with a bit of butter on each1 or as a garnish to other vegetables4 ,,fried ,,potatoes ,,souffl ,peel and trim the required number of potatoes to a uniform size1 cut both ends straight across1 and then slice the potatoes into slices about #a_/af of an inch thick1 and drop them into cold water for about half an hour1 and then dry them with a cloth4 ,for the frying two kettles of fat are necessary1 one of which must be perfectly fresh2 drop the potatoes into the used fat or oil and let them fry until about half done2 but do not let them brown at all2 drain them thoroughly and let them get cold4 ,five or six minutes before they are to be served drop them into the fresh fat which should be almost smoking1 move them about lightly with a fork1 and they will puff out to a considerable size2 let them become a golden brown1 put them in the oven on brown paper for a moment1 and serve instantly4 ,,whole ,,potatoes ,,fried ,use very small new potatoes1 and1 after boiling them1 roll in egg and cracker crumbs1 and fry in hot1 deep fat4 ,use alone or as a garnish to baked tomatoes4 ,,french-,,fried ,,potatoes ,peel potatoes which are of medium size and cut into even eighths1 lengthwise1 and then let them lie in cold water for fifteen minutes2 then dry them between the folds of a clean cloth1 and put in a frying basket4 ,immerse slowly in hot fat1 and fry until a golden brown2 drain at once1 and dredge with salt4 ,,saratoga ,,chips ,cut potatoes into thin slices with a potato cutter1 lay in cold water twenty minutes1 dry1 and fry in deep1 hot fat until crisp4 ,drain from the fat onto brown paper1 dredge with salt1 and serve very hot4 ,,potatoes ,,parisian ,these are cooked exactly like ,french-fried potatoes1 except that the little vegetable cutter1 which cuts tiny globes of potato1 is used to form the shapes4 ,some care must be taken to use strength enough with the cutter to make it cut perfectly round balls4 ,,potato ,,straws ,peel #d or #e potatoes and then cut them with a patent vegetable cutter in strings2 lay them in very cold water for twenty minutes1 drain1 and put in a frying basket1 and slowly immerse in hot fat1 and let them fry until a golden brown4 ,drain1 and dredge with salt before serving4 ,,potato ,,cradles ,peel1 wash1 and dry potatoes of uniform size and shape4 ,cut in two1 lengthwise1 and scoop out the inside1 and fry the potato cases in hot fat until brown2 then drain and sprinkle with salt4 ,serve hot peas heaped up in each cradle and garnish with mint or parsley4 ,,potatoes ,,lyonnaise ,take #e or #f cold boiled potatoes and cut them in slices4 ,put #a tablespoon of butter in a frying pan1 and when it is melted add #b thinly sliced1 medium-sized onions1 and fry these1 letting them cook very slowly ten minutes2 then season with pepper and salt and add the sliced potatoes1 and let these fry slowly1 turning with a knife until they are a golden brown2 season afresh with pepper and salt1 and add #a tablespoon of finely chopped parsley before serving4 ,these potatoes will take a great deal of salt and pepper4 ,,german ,,fried ,,potatoes ,put #a tablespoon of butter in a frying pan1 and when melted add #e or #f cold boiled potatoes cut in slices1 season highly with salt and pepper1 fry until done1 which will be about twelve or fifteen minutes1 turning with a knife2 when nearly done stop stirring1 and let the potatoes brown on the bottom of the pan2 serve in a hot dish with the browned slices on the top4 ,,fried ,,potato ,,savoury ,fry cold sliced or diced potatoes1 and when browned add #a_/b teaspoon of onion juice or extract1 then arrange in a buttered baking dish in layers with grated cheese1 pepper1 salt1 and some butter in each layer1 cover the top with a few brown crumbs and chopped parsley or chives1 and let heat a few minutes in the oven4 ,chopped chives can be arranged with the layers of potato if the flavour is liked4 ,,creamed ,,potatoes ,put #b tablespoons of butter into a saucepan1 and when melted add #a tablespoon of minced parsley and pepper and salt1 stir until very hot1 then add a scant cup of milk1 containing #a teaspoon of flour and a pinch of soda1 and when this boils add diced cold boiled potatoes1 and1 when thoroughly heated through1 serve4 ,,escalloped ,,potatoes ,boil #aj or #ab medium-sized potatoes in their skins1 and after peeling slice them in slices #a_/d of an inch thick4 ,while the potatoes are boiling make a sauce of #b cups of milk1 the juice of #a onion1 salt and pepper1 #b tablespoons of butter1 and #a tablespoon of thickening flour4 ,butter a baking dish1 and arrange a layer of potatoes1 cover with sauce1 then put another layer of potatoes1 and so continue until the dish is filled4 ,then cut #b hard-boiled eggs in neat slices1 arrange them over the top1 sprinkle with cracker crumbs and a little finely chopped parsley1 and cook ten or twelve minutes in the oven4 ,,potatoes ,,delmonico ,for a large baking dish #d cups of cold boiled diced potatoes will be required4 ,butter a baking dish1 and put a layer of potatoes an inch deep in the bottom1 and cover this with well made white sauce1 and sprinkle slightly with salt and pepper2 then add another layer of potato1 and white sauce1 and seasoning1 and so on1 until the dish is heaping full1 and then sprinkle the top with grated cheese1 and let brown well in a hot oven4 ,,oak ,,hill ,,potatoes ,butter a baking dish well1 and place in it alternate layers of sliced cold boiled potatoes and hard-boiled eggs1 seasoning each layer2 then pour over it a white sauce in which grated cheese is melted4 ,cover the top of the dish with cracker crumbs1 and brown in the oven4 ,,heilbronn ,,potatoes ,put #b tablespoons of butter in a deep saucepan1 and when melted stir into it1 with a flat-ended wooden spoon1 #b tablespoons of flour and let brown1 then add #b tablespoons of vinegar and use #b cups of boiling water or vegetable stock in making this into a smooth sauce4 ,add #a_/b an onion1 sliced1 #b cloves1 #b allspice1 a piece of thin lemon peel1 #a tablespoon of lemon juice1 and let cook very slowly1 stirring for ten minutes4 ,then add more vegetable stock or boiling water to make a thin sauce and strain it2 return to the fire and add #e or #f parboiled thinly sliced potatoes1 #b tablespoons of capers1 and let cook slowly for fifteen minutes1 stirring frequently2 then pour into the saucepan #a_/b cup of cream 7sour preferred71 and serve in a deep1 hot dish4 ,,savoury ,,potato ,,cakes ,chop #f cold boiled potatoes1 and crush with a potato masher 7or use cold mashed potato72 add to them #a tablespoon of mixed herbs1 #a teaspoon of chopped onions1 pepper1 salt1 #a tablespoon of melted butter1 and #a beaten egg2 mould into flat cakes1 and put in a frying pan containing #a tablespoon of melted butter2 brown1 and turn with a pancake turner to brown the other side4 ,,potato ,,hash ,put #h cold boiled potatoes and #b medium-sized onions in a chopping bowl and chop them fine4 ,melt #a tablespoon of butter in a large frying pan1 place the potatoes and onion in it1 and smooth the top even with a fork4 ,season well with salt and pepper and put over a moderately hot fire1 shaking the pan vigorously from time to time to keep the hash from burning4 ,if it is shaken instead of being stirred it will brown well on the bottom4 ,turn out onto a hot serving dish1 with the browned part on top1 and sprinkle with salt and pepper4 ,,potato ,,omelet ,butter a frying pan with #a teaspoon of butter1 and cover the bottom of the pan with sliced cold boiled potatoes laid flat2 let these fry a few moments1 then pour over them #b well-beaten eggs and #a tablespoon of chopped parsley or chives1 season well with salt and pepper1 and turn from the pan when browned4 ,,curried ,,potatoes ,chop #a good-sized onion very fine1 and fry in #b tablespoons of butter until transparent and cooked1 but not brown2 then remove most of the onion with a strainer1 pressing the juice from it into the butter1 and put in #d or #e sliced cold boiled potatoes2 sprinkle some curry powder and salt and pepper over them and fry1 turning them frequently until done4 ,the amount of curry can vary from #a to #b teaspoons4 ,,potato ,,fricassee ,put in a saucepan #a generous tablespoon of butter and #a cup of milk2 when hot add some cold potatoes cut in dice1 season with pepper1 salt1 and a few drops of onion juice4 ,let them get thoroughly hot1 then add the beaten yolks of #b eggs1 stir constantly until thick4 ,great care must be taken not to let it cook too long or the sauce will curdle4 ,add a little chopped parsley before serving4 ,,potatoes ,,rennequin ,boil #f potatoes1 peel them1 and let them dry in a warm place on the stove4 ,put #a tablespoon of butter into a saucepan1 and when partly melted slice the potatoes into it4 ,now add #a tablespoon of water1 some salt1 pepper1 and #a tablespoon of minced parsley2 let it become thoroughly heated1 then add #a tablespoon of lemon juice and serve very hot4 ,,potatoes ,,and ,,cheese ,mince or chop fine #e or #f peeled raw potatoes1 and toss in a saucepan with #b tablespoons of butter until cooked4 ,place a layer of these in a buttered baking dish1 season with salt and pepper1 and sprinkle with grated cheese2 then add another layer of potatoes1 and proceed thus until the dish is full4 ,pour melted butter over and let brown in the oven4 ,,escalloped ,,potato ,,and ,,onion ,peel and slice very thinly #e or #f medium-sized potatoes and #c or #d onions1 and arrange them in layers in a buttered baking dish1 dotting them with butter1 and sprinkling with pepper and salt4 ,over all pour #a_/b cup of milk1 or enough to dampen well1 and almost cover1 and set the dish in a shallow pan containing a little water1 and let the escallop cook slowly for about an hour1 keeping it covered for the first half-hour1 and uncovered afterward to brown4 ,serve in the baking dish4 ,,new ,,potatoes ,,in ,,butter ,scrub small new potatoes with a stiff brush1 and boil or steam them for twenty-five minutes1 and serve them with melted butter to which a teaspoon or more of finely chopped parsley has been added4 ,,creamed ,,new ,,potatoes ,scrub small new potatoes with a stiff brush which will remove the skins1 and boil or steam them about twenty-five minutes2 then cover them with a highly seasoned white sauce4 ,,baked ,,new ,,potatoes ,scrub the skin from small new potatoes1 and cook in salted boiling water about twenty minutes or until tender4 ,make a white sauce of #a tablespoon of flour1 #a tablespoon butter1 and #a cup of milk seasoned highly with salt and pepper1 and1 after arranging the boiled potatoes in a baking dish or casserole1 pour the sauce over them1 and on the top of all pour #a well-beaten egg4 ,put the dish in the oven and let it stay just long enough to set the egg4 ,sprinkle with chopped parsley before sending to the table4 ,if preferred the egg can be added to the white sauce instead of being put on top4 ,,mock ,,new ,,potatoes ,peel the required number of large old potatoes1 and with a ,parisian potato cutter cut them into small balls2 drop these in boiling water1 and when done cover with a highly seasoned white sauce1 to which is added a very little chopped parsley4 ,,boiled ,,sweet ,,potatoes ,as the skin of sweet potatoes does not come off well after cooking it is best to peel them before baking or boiling4 ,select large sweet potatoes1 put them in boiling water1 and let them boil from half to three quarters of an hour4 ,peel them and arrange them in a hot dish1 with #a_/b cup of melted butter poured over them4 ,,baked ,,sweet ,,potatoes ,wash and peel the sweet potatoes and put them in the oven4 ,a medium-sized potato will take about forty minutes to bake4 ,,mashed ,,sweet ,,potatoes ,peel and boil #f or #g sweet potatoes1 drain off all the water1 and then mash with a wire potato-masher in the saucepan in which they were cooked2 mix with them while hot #b tablespoons of good butter1 and dredge generously with salt1 and serve very hot4 ,,sweet ,,potato ,,souffl ,mix with mashed sweet potatoes when slightly cooled the beaten yolks of #b eggs and then the stiff whites of the eggs4 ,heap in a buttered baking dish and let brown in the oven4 ,,escalloped ,,sweet ,,potatoes ,slice what will make #d or #e cups of cold boiled sweet potatoes1 butter a baking dish1 and arrange a layer of potatoes in the bottom1 making it an inch thick4 ,sprinkle with salt1 pepper1 and dot well with butter4 ,then arrange another layer1 proceed as before1 and so on until the dish is filled4 ,then pour over all #a_/b cup of water in which #b tablespoons of sugar are dissolved4 ,put the dish in the oven1 and in ten minutes baste with #b tablespoons of water4 ,let cook five minutes more or until browned on top4 ,,stuffed ,,sweet ,,potatoes ,bake in their skins the number of potatoes required1 cut them in half1 scoop out the inside1 and mix with chopped celery1 and minced onion1 and melted butter1 allowing #a tablespoon of celery and #a_/b teaspoon of onion to each potato4 ,season with salt and pepper1 refill the skins1 and let brown in the oven4 ,,southern ,,sweet ,,potato ,,pie ,bake #d large sweet potatoes1 then scrape the inside from them1 and beat into it lightly with a fork #b tablespoons of butter1 #b tablespoons of sugar1 #c well-beaten eggs1 #a cup of warm milk1 a saltspoon of salt1 and a pinch of mixed spice4 ,line a baking dish with pastry1 fill with the potato1 and bake for twenty minutes4 ,,texas ,,sweet ,,potato ,,pie ,boil #d or #e sweet potatoes for half an hour or until cooked4 ,line a large baking dish with pie-crust1 slice the potatoes lengthwise while still hot1 and put a layer of them on the crust1 and cover this with long strips of pastry4 ,sprinkle with sugar1 dot with butter1 and add a little nutmeg2 then place another layer of potato1 and another of pastry1 and so on1 until the dish is nearly filled4 ,pour on enough boiling water to almost fill the dish1 and cover the top with pastry like any deep pie1 cutting it here and there to let the steam escape4 ,bake for about twenty minutes1 or until the crust is a little browned4 ,,maryland ,,sweet ,,potatoes ,peel #f or #h medium-sized sweet potatoes1 quarter them lengthwise1 and lay them in a large saucepan having rounded sides4 ,add to the potatoes #b heaping tablespoons of butter1 and #c heaping tablespoons of granulated sugar1 and #b or #c tablespoons of water1 and stir until the sugar and butter are dissolved4 ,cover closely and let them cook for four or five minutes undisturbed1 then stir again with a wooden spoon1 being careful to see that the syrup is not sticking on the bottom1 re-cover1 and from now on let cook only a couple of moments at a time before again stirring4 ,the water will of course soon cook away2 let the potatoes cook rapidly in the hot syrup until they begin to soften1 then put them where the fire is less hot1 and let them cook slowly until done4 ,the entire cooking should not take more than fifteen or twenty minutes1 and the thick brown sauce should be thoroughly scraped from the saucepan and served over the sweet potatoes4 ,,candied ,,sweet ,,potatoes ,lay pared sweet potatoes cut in slices in a buttered baking dish with a cover4 ,sprinkle each layer with brown sugar1 salt and pepper and cinnamon1 and dot with bits of butter4 ,pour in #a_/b cup of boiling water for #a_/b dozen potatoes and baste while cooking4 ,cook moderately until tender1 from half an hour to three quarters1 depending on the heat of the oven4 ,the cinnamon can be omitted if not liked4 ,,griddled ,,sweet ,,potatoes ,cut cold boiled sweet potatoes in slices1 lengthwise1 and lay them on a buttered griddle2 when browned on one side turn with a pancake turner and brown the other side4 ,sprinkle with salt and serve very hot4 ,,fried ,,sweet ,,potatoes ,cut cold boiled sweet potatoes in half-inch squares and fry them in melted butter4 ,salt well1 and stir with a knife1 and let brown as much as possible without burning4 ,,french-,,fried ,,sweet ,,potatoes ,cut cold boiled sweet potatoes in sixths1 lengthwise1 place in a frying basket1 and fry for about five minutes1 or until well browned4 ,drain and sprinkle with salt4 ,,glazed ,,sweet ,,potatoes ,let sweet potatoes boil until nearly done1 then drain and cool4 ,when cold cut them in inch-thick slices1 or into rounds with a patent cutter1 mix them well with melted butter and sugar1 using #b tablespoons of sugar to each #a_/b cup of butter1 and put them in a deep dish in a hot oven for ten minutes1 or until well browned4 ,,creamed ,,salsify 7,,oyster ,,plant7 ,remove the tops from #b bunches of salsify1 scrape and cut to shape1 and put in a bowl of cold water containing some lemon juice1 to retain the whiteness4 ,drain and put in boiling water1 using enough to cover it1 and let cook about three quarters of an hour1 salting the water during the last half-hour's boiling4 ,drain and serve with highly seasoned white sauce or parsley sauce made with the water in which the salsify cooked1 with the addition of a little milk or cream4 ,,english ,,salsify ,boil salsify as directed above1 drain1 and serve with bread sauce1 serving fine browned bread crumbs with the sauce4 ,,salsify ,,in ,,coquilles ,boil the salsify as directed1 and press through a sieve2 then beat into it #a tablespoon of butter1 season highly1 arrange in buttered coquilles or ramekins1 sprinkle grated cheese over the top1 and let brown in the oven4 ,,escalloped ,,salsify ,boil salsify as directed1 not letting it quite finish cooking2 slice1 and arrange in buttered baking dish1 with layers of slightly browned crumbs dotted with butter1 and sprinkled with pepper1 salt1 and paprika4 ,pour #a_/b cup of milk or cream over to dampen1 then cover the top with crumbs1 and bake about fifteen minutes4 ,an egg can be beaten with the milk to make the dish richer if wanted4 ,,mashed ,,black ,,salsify 7,,schwarzwurzel7 ,proceed as with ordinary salsify1 except that it is best not to peel or cut this sort of salsify until after boiling4 ,when boiled1 peel1 and mash the white part1 using #a tablespoon of cream to each cup of salsify1 #a teaspoon of butter1 pepper1 and salt4 ,arrange in individual dishes or cases with crumbs on top1 and bake ten minutes to brown4 ,,fried ,,salsify ,,tartare ,use cold boiled salsify1 cut in any shape desired1 dip in egg and crumbs1 and fry in hot fat until browned4 ,drain well1 dredge with salt1 and serve with sauce ,tartare4 ,,spinach ,spinach should be well picked over1 leaf by leaf1 and washed in several different waters1 and changed to a different pan each time it is washed1 that the sand may be left behind with each washing4 ,then put it in a large kettle1 with a scant cup of water for a peck of spinach1 and let it cook over a slow fire until tender2 in this way its own juices will be extracted1 and it will be more tasty than if cooked in water4 ,it should be then drained and chopped extremely fine1 or until as nearly a pulp as possible1 and then mashed in a mortar or with a potato-masher4 ,it is then ready to prepare in any way desired for the table4 ,delicious spinach can be had canned1 and if this is used it needs only to be very finely chopped and mashed1 then seasoned1 and prepared in any of the following ways4 ,,german ,,spinach ,melt #a tablespoon of butter in a saucepan1 and in it let simmer for ten minutes #a good-sized onion that has been finely chopped1 then add #d cups of the boiled1 chopped1 and mashed spinach to it1 and stir well together1 and season thoroughly with salt and pepper2 finish with #a_/b teaspoon of grated nutmeg1 and #a or #b tablespoons of whipped cream1 and pile high in a heated dish1 covering the top with the chopped whites and riced yolks of #b hard-boiled eggs4 ,,spinach ,,with ,,white ,,sauce ,prepare as in the above recipe1 using1 instead of the cream1 #a_/b cup of highly seasoned white sauce1 and at the last add the juice of #a lemon or #a tablespoon of reduced vinegar4 ,,german ,,spinach ,,with ,,rhubarb ,another ,german way of preparing spinach is to cook rhubarb leaves or flowers 7or both7 with the spinach for the pure and to add chives4 ,if canned spinach is used the rhubarb leaves should be cooked and chopped and added to the canned spinach before it is macerated4 ,,italian ,,spinach ,wash #a_/b peck spinach and cook twenty-five minutes without water4 ,drain1 chop to a fine pulp1 mash until smooth in a mortar1 season with #a tablespoon of butter1 salt and pepper1 and encircle with a garnish of well-scrambled eggs to which has been added #b tablespoons of grated cheese4 ,,novelty ,,spinach ,drain a can of spinach and chop it very fine1 and then mash it until smooth4 ,put it in a saucepan with #a tablespoon of chopped chives or grated onion1 salt and pepper1 and sprinkle the whole surface well with grated nutmeg4 ,hard boil #c eggs1 remove the yolks1 and mix them thoroughly with the spinach4 ,chop the whites1 and arrange the spinach on rounds of toast1 placing #b tablespoons on each piece1 garnish with the whites of the eggs1 and pour on each #b tablespoons of cheese sauce4 ,if the arrangement on toast is not desired1 the cheese sauce can be mixed with the spinach before serving it4 ,,spinach ,,souffl ,take #b cups of cooked chopped spinach1 mash to a pulp1 add #a cup of white sauce and the whites of #b eggs beaten very stiff1 season well1 and pile lightly in timbale cups2 set these in a pan of water1 and let bake in a moderate oven for fifteen minutes or less4 ,before serving sprinkle the top of each with riced yolk of hard-boiled egg4 ,,baked ,,squash ,,or ,,pumpkin ,cut a pumpkin or a squash in triangular or square pieces1 about three inches across1 scrape the seeds1 etc41 from each piece1 and sprinkle with salt and pepper1 and spread with butter4 ,set in a moderate oven and bake for half an hour or until browned4 ,serve garnished with sprigs of parsley4 ,it should be eaten from the shell with additional butter4 ,,california ,,squash ,take a very young summer squash1 which if it be young enough need not be pared1 and cut it into small pieces4 ,fry half an onion in a tablespoon of butter1 and when transparent and beginning to brown add the squash to it and season with salt and pepper4 ,let all cook together for ten minutes1 and then add #a_/d of a cup of hot water1 and let cook until the squash is quite tender4 ,,stewed ,,tomatoes ,empty #a can of tomatoes into a double boiler1 and put with them #a cup of crumbled bread without crust1 stir well together1 season with pepper and salt1 cover1 and let cook slowly for half an hour1 stirring from time to time4 ,just before serving add a piece of butter the size of a walnut4 ,while the tomatoes will be ready to serve with half an hour's cooking1 they are improved by cooking an hour1 and are better still if warmed again after cooling4 ,,escalloped ,,tomatoes ,drain the juice from #a can of tomatoes4 ,butter a baking dish1 and cover the bottom with the tomatoes2 dot with butter1 dredge with pepper and salt1 and sprinkle generously with fine bread crumbs2 arrange another layer of tomatoes1 and crumbs1 and so proceed until the dish is filled4 ,pour over all enough of the juice of the tomatoes to moisten well1 and then finish the dish with a covering of crumbs4 ,bake for twenty minutes in a moderate oven4 ,,breaded ,,tomatoes ,slice large1 solid tomatoes1 dredge them on both sides with salt and pepper1 and dip each slice in beaten egg1 and then in fine bread or cracker crumbs4 ,arrange them in a frying basket1 and plunge them in hot1 deep fat for one or two minutes to brown4 ,drain1 and garnish with sprays of parsley1 or use as a garnish to other vegetables4 ,,fried ,,tomatoes ,put #a tablespoon of butter in a frying pan1 and when melted lay in thickly sliced tomatoes which have been rolled in egg and crumbs2 when browned on one side turn them with a pancake turner and brown the other side1 seasoning with pepper and salt4 ,remove to the serving dish with a pancake turner1 seasoning the first side cooked after they are turned onto the dish4 ,a half a teaspoon of onion juice may be added to the butter in which they are cooking if desired4 ,serve plain or with white sauce4 ,,devilled ,,tomatoes ,cut in half and broil three or four nice solid tomatoes1 and serve them with a sauce made as follows3 ,take the yolks of #d hard-boiled eggs and crush them with a fork1 add to them a scant teaspoon of dry mustard1 #a heaping saltspoon of salt1 and several shakes of paprika1 or a dash of cayenne pepper2 mix these dry ingredients well together1 and then add to them #e tablespoons of melted butter1 #b tablespoons of vinegar or lemon juice1 and heat in a double boiler2 when it begins to thicken remove from the fire and stir in #a well-beaten egg4 ,chop the whites of the boiled eggs1 and put with them #b teaspoons of chopped parsley1 and decorate the centre of each broiled tomato with this before serving4 ,,creamed ,,tomatoes ,take solid1 medium-sized tomatoes1 and1 having cut a circular piece out of the stem-end1 scoop out most of the inside1 and fill with parboiled celery cut in half-inch lengths1 mixed with an equal quantity of canned peas1 and dampened with white sauce2 heap #a teaspoon of peas on the top of each tomato1 and bake for twenty minutes or more1 and serve with highly seasoned white sauce poured over each4 ,,baked ,,tomatoes ,,with ,,mushrooms ,wash good solid tomatoes and carefully cut out the inside2 dredge with pepper and salt and fill the tomato with saut mushrooms1 using either fresh or canned ones1 chopped and fried in butter4 ,bake for about twenty minutes1 or until heated through but not broken4 ,,tomatoes ,,with ,,nut ,,force-,,meat ,slice the stem-end from #f large1 solid tomatoes1 scoop out the inside1 and fill with a force-meat made of one cup of crumbs1 #a_/b cup of chopped nuts1 #a teaspoon of salt1 #a saltspoon of pepper1 #a tablespoon of melted butter1 #a_/b tablespoon of grated onion1 and #a egg4 ,replace the tops on the tomatoes and bake them for about twenty minutes1 watching that the skins do not break1 as they will do in a too hot oven4 ,,tomatoes ,,stuffed ,,with ,,egg ,,and ,,peppers ,cut the inside from solid1 large tomatoes1 and refill with a mixture of equal parts of chopped hard-boiled eggs and chopped sweet green peppers 7or use pimentos7 well moistened with melted butter and onion juice1 and seasoned with salt4 ,put in a baking dish1 cover1 and let bake for twenty minutes in a moderate oven4 ,,baked ,,tomatoes ,,with ,,green ,,peppers ,scoop out the inside from solid tomatoes1 and refill with the tomato meat which has been cut out of the centre and chopped with sweet green peppers1 using #a teaspoon of peppers to each tomato1 and #a teaspoon of cracker crumbs or boiled rice2 season with pepper and salt1 and place #a_/d teaspoon of butter in each tomato before laying the top on2 then bake in a moderate oven about twenty minutes4 ,,tomatoes ,,filled ,,with ,,egg ,select very large solid tomatoes1 and with a small1 sharp knife cut a round piece out of the stem-end1 then cut out a large enough space from the inside to hold a small egg1 and arrange in a shallow pan4 ,sprinkle with salt and pepper1 add #a_/b teaspoon of grated onion1 and set in a hot oven for five or six minutes4 ,remove1 and break into each tomato the yolk of #a egg and as much of the white as it will hold without running over the edge4 ,sprinkle with salt1 pepper1 and a little chopped parsley1 and replace in the oven1 letting them cook slowly fifteen minutes until the egg is set4 ,remove to individual plates for serving1 taking care to not break the tomato4 ,garnish with cress or parsley4 ,tomatoes may be stuffed in a great variety of ways1--with fillings of fried cucumber1 tomato1 and chopped onions1 or bread dressing with sage1 etc4 ,,tomatoes ,,stuffed ,,with ,,spinach ,cut an opening in the top of large1 solid tomatoes1 and scoop out some of the inside with a spoon1 fill with ,german spinach1 and place in a hot oven for about twenty minutes2 upon removing from the oven cover each with a slice of hard-boiled egg1 or use the white rim filled with riced yolks4 ,serve alone or as a garnish for another vegetable4 ,,tomatoes ,,stuffed ,,with ,,macaroni ,scoop the inside from #f large1 solid tomatoes and use it with #a bay leaf and some melted butter to make a tomato sauce4 ,into this stir #a_/b cup of boiled macaroni 7spaghetti or rice may also be used71 and1 after seasoning well with salt and pepper1 fill the tomatoes with the macaroni1 putting #a teaspoon of grated cheese on the top of each4 ,bake in a moderate oven for about twenty minutes or less1 and garnish with watercress or parsley4 ,,american ,,rarebit ,put a little water and #a large tablespoon of butter in a frying pan1 and when melted add #a large ,spanish onion or #c ordinary onions chopped fine1 and let simmer slowly ten minutes4 ,strain the juice from a can of tomatoes1 and put the tomatoes in a double boiler2 when they are heated through scrape the onions into the tomatoes1 and let them all cook together for half an hour2 season highly with salt and pepper1 and just before serving add #b or #c well-beaten eggs1 and let stand for a few minutes until somewhat thickened2 serve on toast4 ,if the flavour of onions is liked1 a larger quantity of chopped onion may be used2 and to increase the quantity1 #c or #d more eggs may be added to this rule without other changes4 ,for chafing-dish prepare in advance to the point where the eggs are added1 and add these after reheating in the chafing-dish4 ,,tomatoes ,,and ,,onion ,proceed as in the preceding recipe without adding the eggs4 ,,tomatoes ,,casino ,select large1 solid tomatoes1 and without cutting them let them boil for fifteen minutes2 then slip off the skins1 halve them1 and lay each piece1 cut-side down1 on a round of toast the same size as the tomato4 ,cover the top with warm ,hollandaise1 ,bernaise1 or ,matre d'htel sauce1 and in the centre lay a slice of truffle2 garnish with watercress4 ,,tomatoes ,,indienne ,halve large1 solid tomatoes1 and arrange them in a shallow pan1 cut-side up4 ,dredge with salt and pepper1 and spread with curry powder and some onion juice4 ,put in the oven for ten minutes1 or under the gas burners of the oven in a gas stove4 ,do not let the tomatoes soften1 and serve at once to prevent this4 ,use alone or as a garnish to rice4 ,,tomatoes ,,with ,,eggs ,strain #a can of tomatoes and put them in a saucepan2 stir well1 and season with pepper and salt and #a tablespoon of butter1 and1 after they have cooked fifteen or twenty minutes1 stir in #c or #d well-beaten eggs and serve on toast after two or three minutes' further cooking4 ,,curried ,,tomatoes ,cut a thin slice from the stem-end of large1 solid tomatoes1 and scoop out some of the inside4 ,fill with boiled rice to which is added the tomato removed from the inside and a little curry powder 7#a_/b teaspoon to #a cup of rice is a moderate amount74 ,season the mixture well with salt1 replace the top1 and bake fifteen minutes4 ,the curry powder can be omitted from the filling and the tomatoes served with curry sauce if preferred4 ,,savoury ,,tomatoes ,cut in half rather large1 solid tomatoes1 allowing #b halves for each person to be served1 and set them1 cut-side up1 in a shallow tin2 press capers into the spaces1 then dredge heavily with celery salt1 sprinkle with salt and pepper1 and set under the flame of a gas oven until the tops are blackened4 ,the flame should be hot so that this may happen as quickly as possible in order that the tomatoes may not become softened by the heat2 to this end it is also necessary to leave the door of the broiling compartment open4 ,,tomatoes ,,creole ,cut in half1 crosswise1 #e or #f solid tomatoes1 and set them1 cut halves upwards1 in a buttered pan4 ,chop #a or #b sweet green peppers1 mix with them #a teaspoon of chopped onion1 and sprinkle this over the tomatoes2 place a small piece of butter on each half1 and sprinkle with salt and paprika4 ,let bake about twenty minutes1 then remove to rounds of toast1 or nests of boiled rice1 and pour over them white sauce4 ,,tomato ,,loaf ,strain the juice from #a can of tomatoes through a sieve fine enough to stop all the seeds1 and put in an enamelled saucepan to boil2 season well with salt and pepper1 and when it boils pour it onto enough gelatine dissolved in water to stiffen it4 ,the amount of gelatine cannot be given1 as the various vegetable gelatines1 arrowroot1 etc41 vary in thickening power4 ,instructions as to the proper amount for each pint of liquid will come with every package4 ,set the jelly aside to cool1 and arrange slices of hard-boiled egg on the bottom of custard cups or small plain moulds1 and encircle these with slices of stuffed olive1 pickled walnut1 or truffles1 or mushrooms4 ,when the jelly is somewhat cooled1 and so thick enough to hold down these garnishings when poured onto them1 half fill the cups with it4 ,serve when set and ice-cold1 turned out on lettuce leaves4 ,,tomatoes ,,and ,,hominy ,take #b cups of cold boiled hominy and #b cups of boiled tomatoes1 put them in a saucepan with #a tablespoon of butter1 season generously with salt and pepper1 and serve in a deep dish when thoroughly heated through1 or put into a buttered baking dish with crumbs on the top 7and a little grated cheese if liked72 brown before serving4 ,,stewed ,,turnips ,peel and wash turnips and cut them in eighths lengthwise1 or in dice1 and put them in boiling milk and water which covers them4 ,let them cook slowly for half an hour uncovered1 then lift them out and place on a hot dish at the side of the stove4 ,make a sauce with #a #a_/b cups of the stock in which they cooked1 into which beat the yolk of #a egg and #a_/b teaspoon of lemon juice2 season this with pepper and salt and pour over the turnips4 ,instead of this1 ordinary white sauce may be made of the turnip stock4 ,,mashed ,,turnips ,peel and quarter #b good-sized turnips1 cover them with boiling water1 and let cook until tender1 which should be in from half an hour to three quarters2 drain them in a colander1 and press gently with a wire potato-masher to remove as much water as possible1 then mash them and beat them well1 stirring in #b tablespoons of butter1 #a teaspoon of salt1 and #a saltspoon of pepper4 ,,mashed ,,turnips ,,and ,,potato ,prepare turnips as for mashed turnips1 and mash with them an equal quantity of boiled potatoes2 add butter1 pepper1 and salt1 and beat up very light before serving4 ,,turnips ,,au ,,gratin ,cut boiled turnips in thin slices1 and arrange them in a buttered baking dish in layers one inch deep2 sprinkle each layer with melted butter1 pepper1 salt1 and grated cheese4 ,finish with cheese on the top1 and bake for twenty minutes4 ,,ragout ,,of ,,turnips ,put #b tablespoons of butter in a saucepan1 and when melted add #a tablespoon of chopped onion and #d cups of diced turnips1 and stir until they begin to brown2 season with #a teaspoon of salt1 #a saltspoon of pepper1 #a teaspoon of sugar1 and add slowly #a cup of vegetable broth or milk into which #a tablespoon of flour has been made smooth4 ,let simmer gently for half an hour4 ,,teltower ,r,,bchen ,buy the imported rbchen1 which are the daintiest tiny turnips1 and heat them in their own liquor2 then drain and serve with ,spanish sauce4 ,,parisian ,,turnips ,cut turnips into small rounds with a ,parisian potato cutter1 and boil them for half an hour or until tender1 the time depending largely upon the age of the turnips4 ,drain1 and cover with highly seasoned white sauce1 to which #a tablespoon of chopped parsley has been added4 ,kindness to animals is not mere sentiment but a requisite of even a very ordinary education2 nothing in arithmetic or grammar is so important for a child to learn as humaneness4 ,journal of ,education1 ,boston4 ,,vegetable ,,combinations ,,chop ,,suey ,put #a cup of onions1 fried until brown1 #a cup of celery cut in two-inch pieces and then shredded and stewed in vegetable stock for half an hour1 #a cup of fried mushrooms1 and #b cups of boiled rice in a saucepan with a cup of thin brown sauce4 ,let all heat together for ten minutes1 and season with salt and pepper4 ,,colcannon ,this is made by the mixture of two or more vegetables already boiled4 ,use equal parts of mashed potato and sprouts 7or any greens7 finely minced1 and grated onion if wanted1 and add some mashed carrots or turnips or both2 season with salt and pepper4 ,mix #b eggs through #d or #e cups of vegetables1 press into a mould1 and boil or steam for half an hour4 ,turn out to serve1 and serve plain or with a brown sauce4 ,,macedoine ,,of ,,vegetables ,boil #a small cauliflower and set it aside to drain2 then boil #b cups of diced carrots1 drain them when tender1 but reserve the stock4 ,add to the carrots the cauliflower carefully separated into little pieces1 #b cups of boiled peas1 or #a can1 #a cup of cooked or canned flageolets1 #a_/b a cup of carrot stock1 #a #a_/b teaspoons of salt1 #a small saltspoon of pepper1 and #a tablespoon of sugar4 ,let simmer together until heated1 and then add #a chopped onion1 #b bay leaves1 #a tablespoon of butter4 ,if liked1 a sauce made of #a tablespoon of butter and #a tablespoon of flour thinned with the carrot stock and highly seasoned can be strained over the vegetables before serving4 ,,canned ,,macedoine ,,of ,,vegetables ,delicious combinations of peas1 shaped carrots1 flageolets1 etc41 can be had in bottles4 ,drain them1 and put in a saucepan with #a tablespoon of butter and some pepper and salt4 ,when hot serve or add #a_/b cup of cream4 ,serve to garnish1 or alone1 or use to fill peppers1 or tomatoes1 or patties4 ,,vegetable ,,chowder ,pare and slice in rather thick slices1 enough potatoes to make #d cups1 and prepare the same amount of shredded cabbage1 and sliced onions4 ,put #b tablespoons of butter in a saucepan1 and when melted add the onions1 and cook them for ten minutes4 ,butter a large casserole1 arrange over the bottom a layer of sliced potato1 then a layer of cabbage1 then one of onions1 seasoning each with pepper and salt1 and sprinkling with chopped hard-boiled egg1 and so fill the dish4 ,pour #b cups of milk1 into which #a tablespoon of flour has been made smooth1 over the chowder1 set the dish in a shallow pan of water1 and bake slowly for one hour4 ,if the milk cooks away add a little more during the cooking4 ,the same dish can be made in a kettle1 in which case halve the potatoes and cook for three quarters of an hour4 ,,vegetable ,,pie 7,,st4 ,,george',s ,,house7 ,boil enough carrots1 turnips1 and large white haricot beans to make a #a_/b cup of each when chopped or sliced after cooling1 and enough potatoes to make a scant cup when sliced4 ,slice enough ,bermuda onions to make #a_/b cup1 and fry in butter until golden brown2 then mix the onions and prepared vegetables1 and add to them #a_/d cup each of canned peas1 green beans1 and tomatoes4 ,season well with salt and pepper1 stir in #a teaspoon of chopped parsley1 dampen with the water in which the haricot beans cooked1 heap into a deep baking dish1 cover with a good crust1 and bake until slightly browned4 ,,vegetable ,,hash ,chop separately #e medium-sized potatoes1 #b sweet green peppers 7carefully seeded71 #e fresh tomatoes1 #a cup of boiled beets 7#a_/b a can71 and #b raw onions4 ,put #b tablespoons of butter in a frying pan1 and when melted add the chopped onions1 and let simmer slowly for five minutes1 then add the tomatoes and let simmer another five minutes1 then put in the potatoes1 the peppers1 and the beets4 ,dredge well with salt and pepper1 and1 stirring occasionally1 let all cook slowly until the juices are nearly absorbed2 then let the hash brown on the bottom1 and turn out with the brown on top4 ,garnish with squares of toast4 ,,vegetable ,,stew ,put #d tablespoons of butter in a large saucepan1 and when melted add to it #a_/b cup of sliced onions1 #a_/b cup of diced carrots1 #a cup of shredded celery1 and #a_/d cup of turnips cut in oblong pieces1 and toss them in the butter for fifteen minutes2 then pour over them #f cups of cold vegetable broth or water1 add #a teaspoon of salt1 #b bay leaves1 #f small onions halved1 #d carrots cut in quarters1 #f small squares of turnip1 and let simmer slowly for half an hour2 then add #e potatoes cut in half1 and let cook for half an hour more1 and add more vegetable broth to keep the vegetables covered4 ,make dumplings1 and drop into the boiling stew1 cover tightly1 and cook ten minutes more2 season well with salt and pepper1 and serve with enough of the stock1 thickened with a little flour and butter1 to cover4 ,,vegetable ,,casserole ,in order that this dish should taste and appear at its best1 it should be cooked and served in an ,italian casserole dish from eight to ten inches in diameter4 ,peel #h medium-sized onions1 and take the layers off until a centre about three quarters of an inch in diameter is left2 toss the centres in hot butter until browned1 and chop the outside4 ,cut #c medium-sized sweet green peppers in half1 lengthwise1 and fill each half liberally with a mixture of bread crumbs1 chopped tomato1 chopped onion1 and salt and pepper4 ,stuff #f solid1 medium-sized tomatoes in any of the ways described under stuffed tomatoes4 ,put #b tablespoons of butter in a saucepan1 and when melted add to it #b tablespoons of chopped onions2 fry these for ten minutes1 then stir in #b tablespoons of flour1 and use vegetable stock or milk1 #b cups of either1 to make a sauce2 add #a bay leaf1 and enough soup-browning to make a rich colour4 ,put the stuffed peppers in a casserole dish with the glazed onion hearts and the sauce1 cover1 and let cook for ten minutes2 then arrange the stuffed tomatoes in the casserole1 distribute among them #a_/b can of button mushrooms1 halved1 #a_/b can of flageolets or peas1 and leave the cover off the dish1 letting it cook for fifteen minutes very slowly4 ,this casserole can be varied in many ways1 using different filling for the peppers and tomatoes1 and either truffles1 string beans1 or fresh mushrooms in the sauce1 which should not be too thick4 ,,vegetable ,,ragout ,prepare for boiling what will make #c cups of turnip when cut in inch squares1 #a #a_/b cups of potatoes1 and #a #a_/b cups of carrots4 ,put the carrots into slightly salted and sweetened water1 let boil for ten minutes1 then add the turnips and potato1 and cook for ten minutes more4 ,put #b tablespoons of butter in a saucepan1 and when melted add #b tablespoons of chopped onion1 and fry until slightly browned2 then add #b tablespoons of flour1 stir until smooth1 and pour slowly into this #b cups of the stock in which the vegetables cooked2 then add #b teaspoons of sugar1 #a teaspoon of salt1 #a_/b teaspoon of pepper2 and the diced vegetables2 cover1 and let simmer slowly for half an hour1 then add #a tablespoon of chopped parsley1 and serve4 ,,bordeaux ,,pie ,slice enough ,spanish onions to fill a cup #a_/d full1 and fry them in butter until slightly browned4 ,boil carrots to equal #a_/b cup when diced1 potatoes enough to fill a cup #c_/d full1 and peel #b cups of mushrooms1 and toss them in a little butter in a frying pan over a moderate fire for ten minutes2 hard boil #d eggs1 and make #a cup of white sauce4 ,cut the vegetables in small pieces1 slice the eggs1 add #a_/d cup of canned peas 7or fresh boiled ones71 #a teaspoon of chopped parsley1 salt and pepper well1 put in a little grated nutmeg and #a teaspoon of lemon juice1 and mix all carefully with the white sauce4 ,line a large baking dish 7or small individual ones7 with thin crust1 fill with the mixture1 cover the top with crust1 and bake until slightly browned4 ,,new ,,orleans ,,stew ,slice #c onions1 and fry them in #a large tablespoon of butter for five minutes2 then add to them #c chopped sweet green peppers1 stir well1 and let cook together another five minutes2 then scrape the contents of the frying pan into a double boiler1 add the corn cut from #c ears of sweet corn 7or #a_/b can of corn71 and #c sliced tomatoes1 #a cup of water1 #a teaspoon of salt1 #a teaspoon of sugar1 and let all cook together for one hour2 season afresh before serving4 ,,indian ,,curry ,put #b tablespoons of butter in a frying pan1 and add to it when melted #b onions chopped fine1 and let cook very slowly for fifteen minutes4 ,mix #a tablespoon of curry powder1 #a tablespoon of sour apple1 or tamarind-chutney chopped fine1 #a teaspoon of salt1 and enough vegetable stock to make a paste4 ,when the onions are browned add this paste1 and after stirring well put in #a cup of boiled haricot beans1 #a cup of halved boiled chestnuts1 and #a can of halved button mushrooms1 and let all simmer together for ten minutes4 ,have ready some stock made by putting #b tablespoons of desiccated cocoanut into a bowl and pouring over it #a cup of boiling water1 and use this to dampen the cooking vegetables2 then add #a cup of vegetable broth1 and let cook ten minutes more4 ,we westerners are fond of this served in this way with chutney1 but in ,india they press it through a strainer and serve it as a pure1 adding to it #b well-beaten eggs4 ,encircle with rice in serving4 ,,curry ,,of ,,lentils ,soak #b or #c cups of ,german or ,egyptian lentils for two or three hours2 drain them1 and put them in boiling water1 and let them cook for three quarters of an hour or until tender but not broken4 ,salt well when they have been cooking a short time1 and when done drain them1 sprinkle with salt1 and heap in a pyramid on a round flat dish2 garnish with #c hard-boiled eggs cut in half1 encircle with boiled rice1 and pour curry sauce over the lentils only4 ,serve extra sauce in a sauce-boat and ,indian chutney4 ,,curry ,,of ,,succotash ,heat #a can of ,lima beans and #a can of sweet corn1 and when hot drain1 and heap on a flat dish2 cover with curry sauce1 and serve with potato croquettes and ,indian chutney4 ,,creole ,,curry ,boil #a cup of rice1 and while it is cooking put #b cups of okra1 #b cups of tomato1 and #b small onions cut in halves1 and #a teaspoon of butter in a double boiler1 and when hot add #a cup of hot water1 into which has been dissolved #a heaping teaspoon of curry powder1 and let all cook together for half an hour2 remove the onions1 add the rice1 season generously with salt1 and serve with ,indian chutney4 ,,various ,,vegetable ,,curries ,almost any vegetable makes a good curry1--flageolets1 carrots and peas1 button mushrooms1 etc41 and either boiled rice or rice croquettes should be served4 ,a garnish of ,spanish pimentos looks well1 and the curry sauce should be plentiful4 ,hard-boiled eggs halved are always nice with curry1 and ,indian chutney should be served with it4 ,speaking of the immortality of animals in ',our ,animal ,friends1' ,charles ,wagner says1 ',can that which comes from ,life return to ,chaos8--,can a work of ,god have an end8' ,,nut ,,dishes ,,italian ,,chestnuts ,chestnuts can be cooked either by roasting or by boiling4 ,if roasted1 the thin brown that clings to the nut is removed with the outer shell2 if boiled1 the inner skin often has to be removed with some trouble4 ,roast chestnuts by putting them in a hot oven for eight or ten minutes1 then use a small1 sharp knife and peel them from the point down4 ,to boil chestnuts put them1 in their shells1 in cold water and let them cook for five or six minutes after the water starts boiling1 or put them in boiling water for ten or twelve minutes4 ,peel carefully1 and serve after roasting or boiling with brown sauce or mushroom sauce1 plain or in cases4 ,,chestnut ,,pur,e ,roast or boil #f cups of ,italian chestnuts1 remove the shell and inner skin and chop them fine or put them through a vegetable mill4 ,put them in a double boiler with milk enough to cover them and let them cook slowly for fifteen or twenty minutes1 or until the milk is all absorbed4 ,stir frequently1 add #a tablespoon of butter1 #a tablespoon of cream1 plenty of salt and a little pepper4 ,the pure should be the consistency of mashed potato4 ,,peanut ,,pur,e ,shell #c or #d cups of peanuts1 remove the inner skin1 and put through a vegetable mill4 ,put in a double boiler with milk to cover them1 season with salt1 and let cook gently half an hour1 or until tender4 ,stir frequently1 and serve when the milk is absorbed and the peanut pure is the consistency of mashed potato4 ,a tablespoon of whipped cream is an improvement if added during the last moments of cooking4 ,,michaelmas ,,loaf ,mix #a cup of finely ground walnuts 7or other nuts71 #a cup of finely ground roasted peanuts1 #a teaspoon of salt1 #a saltspoon of pepper1 #b #a_/b cups of fine bread crumbs1 #a tablespoon of mixed sweet herbs 7thyme1 sage1 and summer savory71 and #a large onion or #b small ones chopped fine4 ,when well blended bind together with #b eggs which have been slightly beaten1 mould with the hands into a loaf1 place in a well buttered roasting tin1 and let it cook for ten minutes in a moderately hot oven2 then add #a tablespoon of butter and #a cup of hot water1 and baste frequently during half an hour's cooking4 ,the loaf should be well browned and carefully removed to a hot platter4 ,make a brown sauce in the pan in which the loaf cooked1 and serve with this and cold apple sauce4 ,,christmas ,,loaf ,make as in foregoing recipe1 omitting the chopped onion and adding another half tablespoon 7or even more7 of the sweet herbs4 ,serve with cranberry sauce4 ,,roast ,,nut ,,and ,,barley ,,loaf ,make a brown sauce with #b tablespoons of olive oil1 #a_/b cup of browned flour1 and use water or vegetable stock for thinning2 chop #a large onion fine1 and fry it in #a tablespoon of oil or butter1 and mix the onion and the sauce with #b cups of cold boiled pearl barley1 #a cup of finely ground roasted peanuts1 #a cup of fine bread crumbs1 #a teaspoon of salt1 and #a saltspoon of pepper4 ,with the hands mould into a loaf1 place in a roasting pan which has been well buttered1 and let cook in the oven for ten minutes2 then add #a tablespoon of butter and #a cup of hot water1 and baste every five minutes for half an hour4 ,make a brown sauce in the same pan1 or serve with ,caper sauce4 ,garnish1 if brown sauce is used1 with ,english savoury croquettes4 ,,steamed ,,nut ,,and ,,barley ,,loaf ,make as in the foregoing recipe1 but pack into a mould1 set this in boiling water1 and let it steam for an hour and a half or two hours4 ,let cool in the mould1 and turn out to serve cold1 or to slice1 or to use for nut hash4 ,a brick-shaped mould will be made by any tinsmith to order1 or the large sizes of baking-powder tins can be used to steam loaf4 ,,roasted ,,nut ,,loaf ,,with ,,hominy ,grind #b cups of nuts1--pecans1 walnuts1 roasted peanuts1 etc41 or use peanuts only1--and mix with them #b cups of cold boiled hominy1 #a_/b cup of bread crumbs1 #c hard-boiled eggs chopped fine1 #a tablespoon of chopped parsley1 #a tablespoon of grated onion1 and #a raw egg4 ,form into #a large roll1 or several smaller ones1 put in a buttered tin1 and let bake in a quick oven for half an hour2 baste with a little butter and water a few times4 ,garnish with slices of lemon1 and serve with brown sauce4 ,this loaf may be steamed as directed for barley loaf and used hot1 cold1 or in hash4 ,,nut ,,and ,,fruit ,,loaf ,chop mixed nuts enough to make #b cups1 and add to them #f bananas chopped fine and #a_/b teaspoon of salt2 mix well together1 and press into a plain mould4 ,stand the mould in a steamer1 and let it steam for three hours4 ,serve ice-cold1 sliced1 with pickles or catsup4 ,,foundation ,,loaf ,this loaf can be made and kept in readiness for use1 as it will remain fresh for several days if it is left in the covered mould in which it cooked and is kept in a cool place4 ,put #b cups of water in a saucepan1 and when the water boils stir into it #a cup of a finely ground cereal1 preferably gluten flour or meal1 or ,scotch oatmeal1 and stir until thick2 then add #b teaspoons of salt1 #a_/b teaspoon of pepper1 #a tablespoon of butter1 and #a cup of shelled peanuts which have been put through a vegetable grinder twice4 ,pack the mixture into a loaf-shaped mould1 or large round tin with a tight-fitting lid1 almost immerse it in water1 and let it steam for two hours4 ,use when cold1 either for nut hash or croquettes1 or with an equal amount of bread crumbs and the seasoning to make ,michaelmas or ,christmas loaf4 ,,nut ,,hash ,use cold steamed nut loaf and the same amount of cold boiled potatoes4 ,chop the potatoes and the loaf separately1 and add to them1 after mixing1 #a_/d as much chopped onion4 ,turn into a frying pan which contains melted butter well covering the bottom1 dredge with salt and pepper1 and stir frequently with a knife during the first ten minutes' slow cooking2 then let the hash brown on the bottom1 shaking the pan vigorously from time to time1 season afresh1 and turn out with the browned portion on top4 ,one or #b chopped green peppers can be added to the hash1 if the flavour is liked4 ,i say nothing of taking life--of fattening for that express purpose2 diseases of animals2 bad blood made2 cruelty superinduced2--it will be seen to be1 it will be looked back on1 as a form of1 a second stage of cannibalism4 ,george ,meredith4 ,,rice1 ,,macaroni1 ,etc4 ,,boiled ,,rice ,wash #a cup of rice by letting water run through it in a sieve1 and put it in a large double boiler1 the top of which contains plenty of water at boiling point2 add #a teaspoon of salt1 and let it boil1 tightly covered1 for twenty-five minutes2 pour off the water then from the rice1 still holding the cover on1 and again place it over the boiler1 and let the rice steam for another twenty minutes1 when it will be found that each grain is separate1 as it should be4 ,use a fork to scrape it lightly into the serving dish4 ,,baked ,,rice ,let #a_/b cup of rice soak for several hours in #b cups of warm water4 ,drain and put in a baking dish1 and cover with #c cups of milk containing #a_/b a teaspoon of salt4 ,cover the dish1 and let bake slowly for an hour or until the milk is absorbed and the separate grains of rice are soft4 ,,indian ,,rice ,put #a tablespoon of butter into a double boiler1 and when melted add #a onion chopped fine1 the juice from #a can of tomatoes1 #f tablespoons of rice1 #a teaspoon of curry powder1 some salt and pepper4 ,cover and let cook together for three quarters of an hour4 ,,spanish ,,rice ,put #b tablespoons of butter in a saucepan1 and when melted add #a_/b cup of rice1 and stir it for fifteen minutes2 then add #a chopped onion1 #a chopped tomato1 and #a clove of garlic1 cover with hot water or vegetable stock1 and season highly with salt and pepper2 stir well1 then cover1 and let the rice cook slowly for forty minutes4 ,,rice-,,tomato ,,stew ,take #a cup of cold boiled rice1 and put with it in a saucepan #a teaspoon of butter1 #c or #d sliced tomatoes 7or a cup of drained canned ones71 #a bay leaf1 some celery salt1 pepper and salt1 and stir well together2 let cook slowly for ten minutes1 taking care that it does not burn2 remove the bay leaf1 and serve on thick slices of toast4 ,,fried ,,rice ,press newly boiled rice into an inch-deep pan1 cover with a weight1 and let it become cold4 ,cut into two-inch squares1 and fry until brown in hot butter4 ,serve with tomato or curry sauce4 ,,escalloped ,,rice ,butter a baking dish1 and sprinkle the bottom with a layer of boiled rice1 and cover this with slices of hard-boiled eggs2 dot well with butter1 sprinkle with salt and pepper1 then arrange another layer of rice and egg1 etc41 alternating thus until the dish is filled4 ,cover the top with bread crumbs1 pour over all #b tablespoons of melted butter1 moisten with #a_/b cup of milk1 and bake slowly for twenty minutes4 ,,rice ,,and ,,cheese ,butter a baking dish well1 and sprinkle a half-inch layer of boiled rice on the bottom2 season with salt and pepper1 and dot well with butter2 then arrange a generous layer of grated cheese1 and sprinkle this with ,english mustard mixed with water1 then add another layer of rice1 and so continue until the dish is well filled1 having the rice on top4 ,pour over all #a_/b cup of milk1 or of the water in which the rice boiled1 and let cook slowly in the oven for twenty minutes4 ,,baked ,,rice ,,and ,,tomatoes ,butter a baking dish well1 and put a layer of rice in the bottom of it1 and over this arrange slices of tomatoes2 dot well with butter1 and season plentifully with pepper and salt and celery salt1 then place another layer of rice1 and so proceed until the dish is well filled4 ,pour #a_/b cup of canned tomato juice over the rice1 sprinkle the top with grated cheese1 and bake for twenty minutes4 ,,italian ,,rice ,put #a tablespoon of butter in a saucepan1 and when melted add to it #b cups of boiled rice and #a cup of tomato sauce or tomato chutney2 season well with salt and pepper1 stir until heated through1 and serve plentifully sprinkled with grated cheese4 ,,rice ,,au ,,gratin ,put #a cup of milk in a double boiler1 when hot add to it #a tablespoon of flour mixed with #a tablespoon of butter1 #a teaspoon of grated onion 7or a few drops of onion extract71 and #a_/b teaspoon of salt2 stir into this #b cups of boiled rice1 let cook for five minutes1 then put in a buttered baking dish1 with #a_/b cup of grated cheese on top1 dredge this with paprika1 sprinkle with bread crumbs1 and let brown in the oven4 ,,rice ,,omelet ,beat the yolks and whites of #b eggs separately1 and to the yolks add #a_/d of a cup of milk1 #a_/c of a cup of cold boiled rice1 #a tablespoon of melted butter1 some salt and pepper1 and finally the stiff whites of the eggs4 ,put in a buttered omelet pan1 and proceed as in making the usual omelet1 cooking over a slow fire and shaking the pan vigorously4 ,sprinkle with salt and a little paprika2 when set1 turn together2 serve with a sauce if desired1 and garnish with watercress4 ,,rice ,,czarina ,butter a baking dish1 and put an inch-deep layer of boiled rice in the bottom4 ,over this sprinkle finely chopped fresh or canned tomatoes1 season with salt and pepper1 and dot well with butter2 then place another layer of rice somewhat thinner1 and over this spread finely chopped green peppers1 and so alternate tomatoes1 peppers1 and rice until the dish is well filled1 having a layer of rice on the top4 ,garnish this with thin slices of tomato in the centre1 and encircle the edge with thinly cut rings from the peppers4 ,pour #b tablespoons of melted butter over all1 cover lightly with a tin cover1 and let cook in a slow oven for twenty minutes2 just before serving add #b more tablespoons of melted butter4 ,,savoury ,,rice ,butter a baking dish1 and half fill it with freshly boiled rice1 sprinkle this with salt1 pepper1 celery salt1 and a few drops of ,worcestershire ,sauce1 then dot with mustard mixed with water1 and pour #a_/b cup of tomato sauce over the surface evenly4 ,fill the dish with the remaining rice1 and season again with the same ingredients1 adding #a_/b cup of grated cheese 7sage cheese preferably72 after pouring on the tomato sauce cover with a thin layer of crumbs and bake fifteen minutes in a slow oven4 ,,unpolished ,,rice ,unpolished rice is used extensively in rice-growing countries1 and has a quite distinct taste4 ,when it can be obtained it makes a pleasant change1 and can be served in any of the ways described for rice4 ,,pearl ,,barley ,pearl barley should be put in plenty of boiling water and cooked for an hour1 then drained1 and prepared in any of the ways described for the serving of rice4 ,,american ,,macaroni ,break #a_/d of a package of macaroni into two-inch lengths1 and drop it into rapidly boiling salted water4 ,let it boil for twenty-five minutes1 then drain1 and arrange with alternate layers of grated cheese in a buttered baking dish4 ,season each layer with pepper and salt1 and when the dish is filled pour over all #a cup of hot milk into which #a tablespoon of flour and #a of butter have been made smooth4 ,cover the top with crumbs and bake twenty minutes or until browned4 ,some makers of macaroni recommend putting the macaroni in cold water for fifteen minutes after boiling it1 and then reheating it with seasoning1 etc4 ,,macaroni ,,au ,,gratin ,break #a_/d of a package of macaroni into two-inch lengths1 and put it into #b quarts of rapidly boiling salted water2 let boil rapidly for twenty-five minutes1 then drain4 ,butter a baking dish1 and put in it a half-inch layer of the macaroni1 sprinkle generously with grated cheese1 and season with salt and pepper2 then put another layer of macaroni1 and proceed as before until the dish is well filled1 having macaroni on the top4 ,dot evenly with butter1 and bake about fifteen minutes or until a golden brown4 ,,macaroni ,,bianca ,break half a package of macaroni into two-inch lengths1 and drop it slowly into #b quarts of rapidly boiling salted water2 in fifteen minutes pour off all but #a cup of the water1 and add #a_/b cup of hot milk1 stir often with a fork1 and let boil until nearly dry or until tender1 which will be in ten or fifteen minutes1 and lift the macaroni into a strainer the instant it is cooked4 ,butter a baking dish1 and put in it a layer of macaroni1 dredge with salt and pepper1 then sprinkle lightly with a layer of grated cheese 7using #a cup for the whole dish72 dot well with mixed mustard1 and sprinkle with ,worcestershire sauce4 ,fill the dish with layers in this way1 pour #a_/b cup of milk over all1 and bake fifteen or twenty minutes1 or until brown1 in a quick oven4 ,,italian ,,macaroni ,break #a_/d of a pound of macaroni into four-inch lengths1 put in boiling salted water1 and let it cook for twenty-five minutes4 ,drain1 and put in a saucepan with #a tablespoon of melted butter and #a #a_/b cups of tomato sauce2 season well with salt and pepper1 and serve on a hot flat dish with grated cheese plentifully sprinkled over it4 ,,macaroni ,,with ,,tomato ,,and ,,onion ,,sauce ,boil #a_/d of a package of macaroni in rapidly boiling salted water for twenty-five minutes1 and whilst it is cooking prepare a sauce as follows3 ,put a large tablespoon of butter in a saucepan1 and when melted stir into it #a minced onion1 #a tablespoon of chopped parsley1 and season with salt and pepper4 ,let cook together for six or seven minutes1 then add #a tablespoon of flour and #a cup of stewed and strained tomatoes1 and stir well together for five minutes4 ,butter a baking dish1 put a layer of macaroni in it1 then a layer of sauce1 and so on till the dish is well filled1 and set in the oven for ten minutes before serving4 ,,baked ,,macaroni ,,italian ,boil #a_/d of a pound of macaroni broken in two-inch lengths for twenty-five minutes1 then drain1 and put it in a buttered baking dish with #a cup of tomato sauce2 season well with salt and pepper1 and put a half-inch layer of grated cheese on the top1 and bake for fifteen minutes4 ,,mexican ,,macaroni ,put #a tablespoon of butter in a saucepan1 and when melted stir into it #a_/b a can of tomatoes1 #a small sweet green pepper1 seeded and chopped fine1 #a large onion chopped fine1 and #a_/b teaspoon of salt4 ,cover1 and let cook very slowly for about forty minutes4 ,then press through a coarse sieve1 and put in a double boiler to keep hot4 ,boil #a_/d of a package of macaroni for twenty-five minutes1 drain1 and pour over it the hot sauce4 ,,plain ,,macaroni ,,and ,,cheese ,put #a_/d of a package of macaroni into boiling water1 and let cook twenty-five minutes2 drain1 add #a cup of hot milk1 #a tablespoon of butter1 salt1 pepper1 and paprika2 let boil up once1 add #a_/b cup of grated cheese1 and let cook five minutes more before serving4 ,,macaroni ,,rarebit ,put in a saucepan #b tablespoons of butter1 and when melted add #a cup of grated cheese and stir until the cheese is melted1 and then add #a_/b a teaspoon of salt1 #a_/b a teaspoon of mustard1 #a_/b teaspoon of paprika1 and #a tablespoon of flour dissolved in #a_/b cup of cream 7or milk71 to which also add #c slightly beaten eggs2 mix all together thoroughly1 put in #a cup of cooked macaroni1 and serve with toast4 ,,spaghetti ,spaghetti can be cooked in any of the ways described for macaroni1 but real ,neapolitan spaghetti is cooked as follows3--,break #a lb4 of spaghetti into #c or #d inch lengths1 and put in a large saucepan full of highly salted boiling water and let boil for half an hour4 ,at the same time put #a cup of good olive oil in a frying pan and when hot put in it #b green peppers1 seeded and chopped1 and let simmer until they begin to brown1 then add #d to #f cloves of garlic cut fine1 and #d large tomatoes1 peeled1 quartered1 and thinly sliced4 ,let cook for about half an hour or until the oil is all absorbed1 and stir often4 ,when cooked to the consistency of a thick sauce1 sprinkle with salt and paprika2 drain the spaghetti thoroughly1 mix the sauce through it and serve on a large platter1 sprinkling with freshly grated ,parmesan cheese4 ,,noodles ,to make noodles add #a_/b cup of sifted flour containing #a_/d of a teaspoon of salt to #a large egg which has been slightly beaten4 ,mix well with a fork1 and when stiff enough work with the fingers until the dough becomes very smooth and about the consistency of putty1 and then wrap in a cloth and lay aside for half an hour4 ,sprinkle a bread-board well with flour1 and roll the dough out upon this five or six times1 rolling it thinner each time2 at the last roll it as thin as possible without breaking1 then roll it lightly together like a jelly-cake roll1 and with a very sharp knife1 beginning at one end1 cut it into slices about #a_/h of an inch wide if to be used for soup1 and #c_/h of an inch wide if to be used with a sauce4 ,with the fingers shake these ribbons until they are separated1 and let them dry for about half an hour4 ,cut about #a_/e of the noodles very fine1 and when dried1 drop these in hot oil and fry until crisp and brown2 serve these sprinkled over the boiled noodles4 ,to boil noodles1 drop them in rapidly boiling salted water1 cover them1 and let them boil for twenty minutes1 and then drain thoroughly4 ,boiled noodles are delicious served with any brown sauce or tomato sauce1 and can be used as directed for macaroni or spaghetti4 ,very good noodles can be bought already made4 ,,german ,,noodles ,put #b cups of dried noodles into boiling salted water1 let them cook rapidly for twenty minutes1 drain1 and put in a saucepan with #a tablespoon of butter and #a cup of brown sauce1 to which has been added #a tablespoon of reduced vinegar and a few capers if liked4 ,serve when thoroughly heated through1 and add a little salt and pepper when in the dish4 ,,italian ,,noodles ,put #b cups of dried noodles into boiling salted water1 let cook twenty minutes1 drain1 and put in a saucepan with #a tablespoon of butter and #a cup of tomato sauce or chutney4 ,season with pepper and salt1 and serve on a hot dish1 with the top well sprinkled with grated cheese4 ,where man was all too marred with sin ,the ,ass1 the ,ox were bidden in4 ,where ,angels were unfit to come ,these humble entered holydom4 ,there in the stable with the beast ,the ,christmas child hath spread ,his feast4 ,these ,his adorers were before ,the ,kings and ,shepherds thronged the door4 ,and where no ,angels knelt there kneeled ,the innocent creatures of the field4 ,katherine ,tynan ,hinkson4 ,,croquettes ,,bean ,,croquettes ,wash #b cups of dried beans1 then soak them in water for twelve hours or more1 and cook in the same water about an hour or until tender2 strain off the water1 press through a sieve1 and add #a teaspoon of salt1 #a saltspoon of pepper1 #a tablespoon of butter4 ,stir well together1 shape into croquettes1 dip in beaten egg and crumbs1 and fry in deep vegetable fat4 ,serve with tomato or horse-radish sauce4 ,,cheese ,,croquettes ,beat the white of #a egg very stiff1 and stir into it #a cup of fine bread crumbs1 #a cup of grated cheese1 #a_/b teaspoon of salt1 and #a saltspoon of paprika4 ,shape into balls or croquette forms1 then roll in the beaten yolk of egg and crumbs1 put in a frying basket1 and fry in boiling vegetable fat until a golden brown4 ,lay on brown paper in the oven for three minutes1 then arrange in a heap on a paper doily1 dust with grated cheese1 and garnish with watercress or parsley4 ,,swiss ,,cheese ,,croquettes ,melt #c tablespoons of butter1 add a few drops of onion juice1 #a_/d cup of flour1 #a_/b cup of milk1 the yolks of #b eggs1 #a cup of grated ,american cheese1 and #a_/b cup of ,swiss cheese cut into small pieces4 ,let cook in a double boiler until the cheese is melted1 then season with salt and cayenne2 let cool1 then shape into croquettes1 roll in crumbs1 and fry in deep fat4 ,,chestnut ,,croquettes ,peel1 blanch1 and chop fine enough ,italian chestnuts to make #b cups1 and boil them in water or milk to cover them for three quarters of an hour or until they are tender and the milk absorbed2 let cool somewhat1 then add #a cup of bread crumbs1 and #a beaten egg1 and #a_/b teaspoon of salt4 ,shape into croquettes1 roll in egg and crumbs1 and fry in deep fat4 ,serve with mushroom sauce or as a garnish4 ,,egg ,,croquettes ,hard boil #aj or #ab eggs1 add to them #a tablespoon of chopped parsley1 chop very fine1 and season highly2 then moisten with milk or cream4 ,mould into shape1 roll in egg and crumbs1 and fry in hot fat4 ,serve as a garnish to rice or tomatoes1 or as a separate dish alone1 or with curry sauce1 horse-radish sauce1 tomato sauce1 or devilled sauce4 ,,farina ,,croquettes ,put #b cups of milk in a double boiler1 and when hot add #a cup of farina and some salt4 ,cook until well thickened1 and then whip vigorously into it #a beaten egg4 ,let cool1 mould into croquettes1 dip in crumbs1 and fry in hot fat4 ,serve with savoury sauce or with jelly melted to the consistency of cream4 ,,hominy ,,croquettes ,put #a pint of cooked hominy into a saucepan1 add #b tablespoons of cream or milk1 and stir over the fire until hot1 then remove from the fire and season with salt2 add the yolks of #b eggs lightly beaten1 shape into croquettes1 roll in crumbs1 and fry until nicely browned4 ,serve with some savoury sauce or as a garnish to scrambled or fried eggs4 ,,lentil ,,croquettes ,put #a cup of well-washed lentils into #c cups of water or vegetable broth when at boiling point1 and let them cook slowly for an hour or until tender1 strain them1 and mash them in water1 and let them cool4 ,put #a tablespoon of butter in a saucepan1 and when melted add #a finely chopped onion1 and let cook for ten minutes2 add this to the lentils1 with #b slices of bread which have been well soaked in milk1 #b beaten eggs1 and enough fine bread crumbs to make the mixture thick enough to form into croquettes4 ,season highly with salt and pepper1 shape into form1 roll in egg1 and then in crumbs1 put in a frying basket1 and fry in deep fat4 ,serve with horse-radish or onion sauce4 ,lentil croquettes may also be served with caper sauce1 and each croquette garnished with a slice of seeded lemon4 ,,macaroni ,,croquettes ,have ready a kettle of salted boiling water1 then shake into it #a_/b cup of macaroni1 and let boil briskly for half an hour2 then drain1 and cut into small pieces4 ,while the macaroni is cooking1 make a sauce of #a cup of hot milk to which is added #a tablespoon of butter and #b tablespoons of flour rubbed together1 to which add1 when thickened1 the yolks of #b eggs well beaten1 #a teaspoon of salt1 #a saltspoon of pepper1 and the chopped macaroni 7the sauce must not cook after the eggs are added74 ,turn out to cool1 and when cold form into pyramid-shaped croquettes1 roll in egg and crumbs1 and fry in deep fat4 ,serve with tomato sauce and a little sprinkling of grated cheese4 ,,italian ,,croquettes ,put #a tablespoon of butter in a saucepan1 and when melted add #a finely chopped onion1 let cook slowly for five minutes1 then add #b cups of boiled macaroni1 #a cup of milk1 cover1 and stirring frequently let simmer slowly for half an hour or until the milk is absorbed2 add #a cup of drained canned tomatoes1 or #b or #c chopped fresh ones1 and #a tablespoon of grated cheese1 #a teaspoon of mixed mustard1 #a tablespoon of highly flavoured catsup1 salt and pepper4 ,cook for ten minutes more1 then add #a_/b cup of bread crumbs and #b teaspoons of chopped parsley4 ,turn into a bowl1 and when somewhat cooled add #a beaten egg and stir it well through the mixture4 ,when cool and firm form into shapes1 brush with egg1 roll in crumbs1 and fry a golden brown in deep fat4 ,serve plain or with tomato or curry sauce4 ,,tomato ,,croquettes ,take #c_/d of a cup of stewed tomatoes without any juice1 put in a saucepan over the fire1 and stir into them #a tablespoon of butter1 #a cup of mashed potatoes1 #a_/b cup of grated bread crumbs1 and some salt and pepper4 ,mix well together1 and then add #a lightly beaten egg4 ,remove from the fire1 turn into a deep plate1 and when cold form into croquettes2 dip each in egg and bread crumbs1 fry until brown1 and serve with a savoury sauce4 ,,dried ,,pea ,,croquettes ,put #a cup of dried peas in cold water or broth1 let cook for #a #a_/b hours or until tender1 then strain and mash4 ,add to them #a finely minced onion which has been fried ten minutes in #a tablespoon of butter1 salt1 pepper1 #b tablespoons of flour1 #b eggs1 and bread crumbs to make stiff enough to shape into croquettes or flat cakes4 ,roll in crumbs1 and fry golden brown in deep fat4 ,serve with onion or tomato or mint sauce4 ,,nut ,,croquettes ,,with ,,potato ,chop or grind #b cups of mixed nuts1 and mix with them #b cups of mashed potatoes1 #a teaspoon of grated onion1 #a teaspoon of salt1 #a dash of nutmeg1 and #b yolks of raw eggs4 ,shape into croquettes1 dip in egg1 and crumbs1 and fry in hot1 deep vegetable fat4 ,,nut ,,croquettes ,,with ,,salsify ,use #a_/b cup each of ground pecans and walnuts1 and with them mix #b cups of boiled mashed salsify1 #a teaspoon of salt1 #a tablespoon of grated onion1 #a tablespoon of chopped parsley1 #b tablespoons of bread crumbs1 form into croquettes1 roll in egg and crumbs and fry in deep fat4 ,serve with tomato chutney4 ,,nut ,,croquettes ,,with ,,cocoanut ,grind #a cup of any sort of nuts1 and add to them #b cups of bread crumbs1 #a_/b cup of grated cocoanut1 #d tablespoons of peanut butter1 #a_/b teaspoon of celery seed1 #a teaspoon of salt1 and #a egg1 well beaten4 ,mix well1 and form into croquettes or balls1 dip in egg and crumbs1 and fry in deep vegetable fat4 ,nut croquettes can be made of the mixtures given for nut loaf1 rolled in egg and crumbs and fried4 ,,potato ,,croquettes ,take #b cups of mashed potatoes and stir into them #b lightly beaten eggs1 #a_/b teaspoon of salt1 and a little paprika1 and #a tablespoon of chopped chives or parsley2 form into croquettes or rolls1 roll in egg and fine crumbs1 and fry in deep fat4 ,,potato ,,croquettes ,,with ,,cheese ,to #b cups of cold mashed potatoes add the beaten yolk of #a egg1 #a tablespoon of grated cheese1 #a tablespoon of milk or cream1 and a few drops of onion extract2 season with pepper and salt1 form into shapes and fry in deep fat4 ,,savoury ,,potato ,,croquettes ,to #b cups of cold mashed potatoes add #a beaten egg1 #a chopped onion1 #a tablespoon of chopped parsley1 #a tablespoon of mixed sweet herbs1 and #a tablespoon of cream4 ,shape1 roll in egg and fine crumbs1 and fry in deep fat4 ,,mashed ,,potato ,,croquettes ,,with ,,peas ,to #b cups of cold mashed potatoes add #a egg1 pepper and salt1 and form into flat1 small cakes2 in the centre of each put #a teaspoon of canned peas1 then lap the potato mixture over these1 and form into balls4 ,dip in egg and crumbs and fry in deep fat4 ,,creole ,,potato ,,croquettes ,to #b cups of mashed potatoes add #a beaten egg1 pepper and salt1 and #b tablespoons of chopped green peppers 7or chopped red pimentos7 which have been fried in butter for ten minutes2 shape1 roll in egg and crumbs1 and fry in deep fat4 ,,sweet ,,potato ,,croquettes ,to #b cups of mashed sweet potato add #a beaten egg1 pepper and salt2 shape and roll in egg and crumbs1 and fry in deep fat4 ,,sweetened ,,rice ,,croquettes ,soak #a cup of rice three hours in warm water1 then drain and put into a double boiler with #a pint of boiling milk1 and let cook for half an hour2 then add #a tablespoon of sugar1 #a tablespoon of melted butter1 and #a_/b teaspoon of salt1 and let simmer ten minutes more4 ,let cool somewhat1 and then stir in slowly #c eggs1 which have been beaten to a froth1 and stir until it thickens2 then add the grated peel of #a lemon1 and turn out upon a dish to cool4 ,when cold and quite stiff form into balls or oval croquettes1 dip in very fine cracker crumbs1 and fry in deep fat4 ,serve alone with sauce or as a garnish4 ,,carolina ,,croquettes ,boil eggs ten minutes1 remove the shells1 press the yolks through a sieve or potato-ricer1 chop the whites fine1 and mix with the same amount of boiled rice2 dampen with a little melted butter1 season with pepper and salt1 form into balls1 roll in egg and crumbs1 and fry in deep fat4 ,when a golden brown drain and serve with some savoury hot sauce1 or as a garnish to curry4 ,,plain ,,rice ,,croquettes ,mix together #b cups of cold boiled rice1 #a_/b teaspoon of salt1 and #a tablespoon of melted butter1 #a tablespoon of flour1 and #a beaten egg4 ,form into balls1 roll in flour1 and fry in deep fat4 ,serve while crisp4 ,,pink ,,rice ,,croquettes ,make croquettes as above1 but omit the sugar and add #a_/d teaspoon of paprika and #b tablespoons of tomato catsup to the rice before frying4 ,,curried ,,rice ,,croquettes ,put #c_/d of a cup of milk in a saucepan with butter the size of an egg and let it boil2 then stir into it #a cup of rice that has boiled twenty minutes in salted water4 ,add #a small teaspoon of curry powder1 a few drops of onion juice1 and salt to taste4 ,when the milk boils remove from the fire and add a beaten egg to it1 stirring vigorously4 ,let cool1 shape into croquettes1 and fry in hot fat4 ,serve apple sauce or onion sauce with these croquettes4 ,,english ,,savoury ,,croquettes ,to each cup of fine bread crumbs use #a tablespoon of mixed sweet herbs and #a teaspoon of minced onions and bind all together with #a egg1 slightly beaten4 ,season with #a_/b teaspoon of salt1 #a scant saltspoon of pepper1 #a_/b teaspoon of celery salt1 form into balls1 roll in egg1 and then in crumbs1 and fry in deep fat until golden brown4 ,serve with a brown sauce or as a garnish to nut loaf4 ,,mixed ,,vegetable ,,croquettes ,boil separately ten carrots and #c turnips and #e potatoes and chop fine2 then mash1 and add to them #a tablespoon of butter and #c tablespoons of hot milk4 ,put #a tablespoon of butter in a frying pan1 and when melted cook slowly in it for ten minutes1 or until beginning to brown1 #a large onion chopped fine4 ,add this to the mashed vegetables1 also #a tablespoon of chopped parsley1 and season with salt and pepper4 ,when cool form them into croquettes or flat cakes1 and dip in egg1 and then in fine crumbs1 and fry4 ,if croquettes are made fry in deep1 hot fat2 if cakes are made they can be fried in a frying pan like pancakes1 and browned on one side1 then on the other4 ,serve plain1 or as a garnish to other vegetables1 or with ,spanish sauce4 ,any of the mixtures for croquettes can be moulded into flat cakes and fried until browned in butter on a griddle or in a shallow frying pan4 ,take not away the life you cannot give1 ,for all things have an equal right to live4 ,dryden4 ,,timbales ,,and ,,patties ,,egg ,,timbales ,into #a cup of milk rub #a heaping tablespoon of flour until smoothed1 add #a tablespoon 7measured before melting7 of butter1 the lightly beaten yolks of #d eggs1 #a_/b teaspoon of salt1 #a saltspoon of pepper1 and the same amount of celery salt4 ,beat the whites of the eggs until very stiff1 and stir these into the other ingredients with a fork4 ,turn into buttered timbale moulds1 and set these in a pan containing hot water which almost reaches the top of the moulds4 ,let bake in a moderate oven for fifteen or twenty minutes or until well set4 ,turn out on a hot1 flat dish and serve with tomato sauce or bread sauce4 ,,savoury ,,egg ,,timbales ,make the foregoing recipe1 but add #a tablespoon of chopped onion and #a tablespoon of chopped parsley1 or substitute minced shallots1 chives1 or onion tops4 ,,egg-,,tomato ,,timbales ,make plain egg timbales1 but instead of using milk use #a cup of tomato juice from canned tomatoes4 ,add #a tablespoon of chopped parsley1 or chives if desired4 ,,pea ,,timbales ,take #a #a_/b cups of boiled peas1 put them through a ricer1 or mash to a pulp1 and when cooled add to this #b lightly beaten eggs1 #a teaspoon of chopped mint1 #a teaspoon of grated onion 7or chopped chives71 #b tablespoons of melted butter1 #a_/b teaspoon of salt1 and #a saltspoon of pepper4 ,fill timbale moulds1 set in a pan containing some hot water1 and cook in a moderate oven fifteen or twenty minutes or until well set4 ,turn out and serve with sauce4 ,,corn ,,timbales ,take #a cup of canned corn and add to it #d eggs slightly beaten1 #a_/b teaspoon of salt1 a little paprika1 #a_/b teaspoon of onion juice1 #a_/b teaspoon of sugar1 and #a #a_/d cups of milk4 ,pour into buttered timbale moulds1 or a large mould1 and set in hot water1 and bake in the oven about twenty minutes or until firm4 ,turn out and garnish with slices of broiled tomatoes4 ,,potato ,,and ,,cheese ,,timbales ,take #f or #g good-sized potatoes1 boil and mash them1 and beat into them #d tablespoons of butter and #b eggs2 then add #a cup of grated cheese1 #a teaspoon of salt1 and some paprika1 press into small moulds or cups1 and let cook as directed above for about twenty minutes4 ,turn from the moulds1 and serve with a sauce of melted butter to which is added a little grated cheese1 paprika1 and chopped parsley4 ,,potato ,,timbales ,beat #c eggs 7yolks and whites together71 add to them #a_/d of a cup of cream1 then #b cups of mashed potatoes1 #a teaspoon of grated onion1 a little pepper1 #a teaspoon of salt1 and some nutmeg2 beat together until perfectly smooth1 and then press into timbale moulds1 the bottoms of which are covered with buttered paper4 ,stand these in a shallow pan containing boiling water in the oven1 and let cook for about twenty minutes4 ,then loosen the sides with a thin knife1 and turn out carefully onto a heated flat dish4 ,garnish with peas or macedoine vegetables1 or use as a garnish4 ,,rice ,,timbales ,to #a cup of boiled rice add #a chopped hard-boiled egg1 #a tablespoon of tomato catsup1 #a_/b teaspoon of salt1 #a saltspoon of pepper1 #b tablespoons of melted butter1 and #b well-beaten eggs4 ,fill well-buttered timbale moulds with this mixture1 set them in a pan containing warm water1 and bake in a slow oven for twenty minutes1 or until well set4 ,timbale cases1 pastry cases1 ramekins1 or patties may be filled with any of the following recipes and served as a separate course at luncheon or dinner4 ,,artichoke ,,patties ,boil ,jerusalem artichokes as directed1 cut in half-inch cubes1 cover with a highly seasoned white sauce1 and use to fill patties or cases4 ,,asparagus ,,patties ,use only the tender ends of white or green canned asparagus1 heat in white sauce1 and use to fill cases or patties4 ,,celery ,,patties ,use celery prepared as in creamed celery1 only cut the stalks into inch-long pieces4 ,fill heated pastry cups or patties with the mixture4 ,,chestnuts ,,in ,,cases ,peel #b cups of ,italian chestnuts1 and blanch them by pouring boiling water on them and letting them stay in it until the skins remove easily2 then cut them in quarters1 put them in boiling water1 and boil them half an hour or until soft4 ,while they are finishing cooking put #a tablespoon of butter in a saucepan1 and let it cook slowly until a rich dark brown then add to it #a tablespoon of flour1 and stir until as smooth as it will come1 then add #a #a_/b cups of milk and #a teaspoon of caramel or soup-browning1 and season highly with salt and pepper4 ,put the chestnuts in the sauce1 and fill pastry cases with the mixture4 ,,patties ,,of ,,fresh ,,green ,,peas ,use fresh green peas boiled as directed1 or use canned ,french peas2 reheat in white sauce1 and use to fill patties or timbale cases4 ,a little finely chopped mint can be added to the sauce if liked4 ,,egg ,,patties ,hard boil the eggs required1 chop fine when cold1 and reheat in parsley sauce1 and use to fill heated cases or patties1 or use eggs ,newburg for filling4 ,,macedoine ,,patties ,use imported macedoine of vegetables1 heat in a double boiler with white sauce1 and use as patty filling in heated cases4 ,,mushroom ,,patties ,cut fresh mushrooms in quarters1 toss them in melted butter for five minutes1 then cover them with white or brown sauce1 and serve in heated cases or patties4 ,any of the recipes given for mushrooms can be used to fill patty cases1 mushrooms ,newburg being especially suitable4 ,,canned ,,mushroom ,,patties ,toss the mushroom buttons in hot butter for five minutes1 cover them with white sauce1 and use to fill heated patties4 ,as ,i was hurrying away from the slaughter-house1 three beautiful lambs were led in by a man1 with a long1 shining knife4 ,filled with horror and indignation1 ,i said3 ',how can you be so cruel as to put to death those little1 innocent lambs8' ',why1 madam1' said the man1 'you wouldn't eat them alive1 would you8' ,,sauces ,,caramel ,,for ,,colouring ,put #a_/b cup of powdered sugar in a small saucepan over a very low fire1 stir with a wooden spoon until melted1 and continue to stir until it is a rich brown2 add #b cups of warm water1 and let it simmer for fifteen or twenty minutes1 then skim and strain1 and bottle for use in giving a rich colour to soups and sauces4 ,ready-made vegetable extracts of good dark colour can be bought1 and are one of the few things which seem better than the home-made product4 ,,reduced ,,vinegar ,this adds a delicious flavour to many sauces1 vegetables1 and soups1 and is made by putting vinegar1 with a little salt and pepper1 in a saucepan and letting it boil rapidly until reduced1 the proportions being #b tablespoons of vinegar1 #a saltspoon of salt1 and a pinch of pepper cooked until reduced to #a teaspoon of liquid4 ,strain before using4 ,,sauce ,,bernaise ,into #a tablespoon of reduced vinegar beat slowly the yolks of #d eggs to which has been added #b tablespoons of cold water1 and when well mixed hold in a small saucepan above a slow fire2 put in a small bit of butter1 and when melted stir in another1 and so continue until #a #a_/b tablespoons have been used4 ,when the sauce is smooth and creamy1 season with salt and pepper or paprika1 and add #a_/b teaspoon of tarragon vinegar1 or #a teaspoon of minced tarragon leaves4 ,the sauce cannot be served very hot or it will curdle4 ,it may be served cold also4 ,,black ,,butter ,,sauce ,put #c or #d tablespoons of butter in a saucepan with #a saltspoon of salt and a little pepper1 and let cook slowly until browned2 then add #a teaspoon of reduced vinegar or lemon juice1 and serve hot4 ,,bread ,,sauce ,put #a large slice of bread1 cut an inch thick1 into #b cups of milk with #a onion with #d cloves stuck in it1 add pepper1 salt1 and #a teaspoon of butter4 ,let simmer until the bread is quite soft1 lift out the onion and cloves1 beat well with a fork1 and serve4 ,serve fine golden brown bread crumbs with the sauce1 as these belong with it4 ,,brown ,,sauce ,put #a tablespoon of butter in a saucepan1 and when well browned1 remove from fire1 add #a tablespoon of flour1 stirring until smooth2 then add gradually #a cup of vegetable stock or milk1 and1 when all is smooth and well thickened1 #a_/b teaspoon of brown colouring1 and salt and pepper4 ,it improves the flavour to let the stock to be used simmer for ten minutes with #a bay leaf and #a_/b an onion added to it4 ,,variations ,,of ,,brown ,,sauce ,add chopped button mushrooms1 chopped fried peppers1 tiny pearl onions1 boiled eggs1 etc41 to vary brown sauce4 ,,sauce ,,bordelaise ,to #a cup of brown sauce add #a teaspoon of grated onion1 #c minced fresh mushrooms 7or #a tablespoon of chopped canned ones71 #b teaspoons of chopped parsley1 and salt and pepper4 ,stir over a slow fire for five minutes before serving4 ,,drawn ,,butter ,melt #d tablespoons of butter1 and stir in until smooth #b tablespoons of flour2 then add slowly #b cups of boiling vegetable stock1 #a teaspoon of salt1 and a little cayenne or paprika4 ,,curry ,,sauce ,put #a tablespoon of butter in a saucepan1 and when melted stir into it #a large onion chopped fine1 and let simmer for six or seven minutes2 then add #a sour apple chopped fine 7or1 if it can be had1 #a tablespoon of tamarind chutney71 stir for three or four minutes1 then add #a_/b cup of strong vegetable stock or water1 and let cook gently for five minutes2 pour on another #a_/b cup of vegetable stock and #a cup of milk1 into which #a dessert spoon of curry powder has been stirred until smooth2 let all boil up once1 then press through a sieve1 pressing well to get the juices1 return to the fire1 and to thicken1 use #a tablespoon of flour blended with #a tablespoon of butter to every cup of liquid4 ,stir until the consistency of thick cream1 and add a little salt before serving4 ,the quantity of curry powder here named will make a mild curry sauce4 ,,caper ,,sauce ,put #a tablespoon of butter in a frying pan1 and when melted add #a tablespoon of flour and stir until smooth4 ,now add1 a little at a time1 #b cups of vegetable broth1 and stir until it boils and is smooth4 ,put in #b heaping tablespoons of capers and #a chopped hard-boiled egg1 and season well with salt and pepper4 ,one tablespoon of cream may be added at the last to enrich the sauce if desired4 ,,cheese ,,sauce ,make #a cup of highly seasoned white sauce1 and add to it #a scant cup of grated cheese2 stir in a double boiler until the cheese is melted1 then add a few drops of yellow colouring extract1 and salt and paprika4 ,,french ,,cucumber ,,sauce ,grate #a cucumber and drain it well1 then add to it #a_/b teaspoon of salt1 a dash of cayenne1 and #a tablespoon of vinegar4 ,,dutch ,,butter ,to every tablespoon of melted butter add #a teaspoon of lemon juice2 season with salt4 ,,devilled ,,sauce ,put #a tablespoon of butter in a saucepan1 and when melted add #a tablespoon of chopped onion1 and let cook slowly for five minutes4 ,then add #a tablespoon of chopped parsley1 #b tablespoons of vinegar1 #a tablespoon of walnut or mushroom catsup1 #a tablespoon of ,english mustard1 #a_/b teaspoon of salt1 #a saltspoon of black pepper1 and a little cayenne4 ,thicken with #a tablespoon of flour1 and when smooth add enough vegetable stock to make the consistency of cream4 ,the sauce may be used as it is or pressed through a sieve to strain4 ,,egg ,,sauce ,to #a cup of well-made white sauce add #b hard-boiled eggs chopped fine1 and #a teaspoon of chopped parsley1 and a little salt and paprika4 ,,french ,,sauce ,rub together #a tablespoon of flour and #a of butter1 and put in a saucepan2 as it melts add slowly #a cup of boiling water or vegetable stock1 let boil1 stirring constantly1 then remove from the fire1 and when somewhat cooled add the juice of #a lemon1 #b tablespoons of tarragon or chervil vinegar1 #b egg-yolks slightly beaten1 and salt and pepper4 ,,german ,,sauce ,make brown sauce1 add #a_/b can halved button mushrooms and #a tablespoon of reduced vinegar1 and season with salt and pepper4 ,,german ,,egg ,,sauce ,mix #c beaten egg-yolks with #a teaspoon of flour1 #a scant cup of cream or milk1 #a tablespoon of butter1 and #a tablespoon of lemon juice1 season with salt and pepper1 and beat vigorously1 until thickened1 over a hot fire1 but do not let the sauce boil at all4 ,add #a hard-boiled egg1 chopped fine1 and #a tablespoon of minced parsley before serving4 ,,herb ,,sauces ,make a good white sauce and to each #b cups of sauce add the herbs selected1 prepared as follows3 ,take a handful of the leaves1 and after washing them well put them in a pan with a little salted boiling water2 let cook for five minutes1 then drain1 and dry with a cloth1 and put in a mortar with #a tablespoon of butter1 and macerate until fine2 add this to the white sauce4 ,in this way parsley1 mint1 tarragon1 chervil1 and other herb sauces can be made4 ,,sauce ,,hollandaise ,to #a tablespoon of reduced vinegar add the yolks of #d eggs mixed with #b tablespoons of cold water2 stir well together1 and cook by holding above a very slow fire1 in order to prevent curdling2 add #b tablespoons of butter1 stirring it in a little at a time until all is used4 ,season with salt and pepper and serve warm or cold4 ,,horse-,,radish ,,sauce ,rub together #a tablespoon of butter and #a of flour and put in a saucepan4 ,when melted and smooth from stirring1 add slowly #a #a_/b cups of heated milk2 when properly thickened by slow cooking1 put in #c tablespoons of grated horse-radish1 stir well1 season with salt1 add #a teaspoon of butter1 and serve on croquettes1 etc4 ,,ma,,tre ,d',h,,tel ,,sauce ,this is made by using sauce ,hollandaise and adding to it #a tablespoon of lemon juice and #a tablespoon of finely chopped parsley4 ,,mint ,,sauce ,wash the mint and take #a_/b cup of the leaves2 chop them fine1 macerate in a mortar1 then cover with #a cup of hot vinegar1 add #a teaspoon of sugar1 and let stand a few moments before using4 ,,mushroom ,,sauce ,make brown sauce and add to it #a_/b can of button mushrooms1 halved4 ,let heat through before serving4 ,,nut ,,sauces ,for these use pignola 7pine7 nuts1 almonds1 chestnuts1 or any other sort4 ,remove the shells1 blanch in boiling water to remove the inner skin1 and chop them very fine4 ,put #a tablespoon of butter in a frying pan1 and when melted add to it #a tablespoon of chopped onion1 and let cook for five minutes2 then add #a_/b cup of chopped nuts and stir until brown1 scrape the contents of the pan into a mortar1 and pound them well4 ,blend #a tablespoon of flour and #a tablespoon of butter1 put in a saucepan1 and when melted and smooth add #a_/b cup of milk and #a_/b of the nuts2 let cook slowly two or three minutes1 add another #a_/b cup of milk and the remaining nuts4 ,salt well1 and add a little pepper2 let cook very slowly1 and when the sauce is the proper thickness stir in #a tablespoon of thick cream4 ,the sauce can be darkened with brown colouring1 or by browning the thickening flour in butter4 ,,onion ,,sauce ,chop #d onions very fine and brown them in #c tablespoons of butter2 add #a tablespoon of flour1 let this brown also1 and thin with #a cup of broth or water or milk4 ,add pepper and salt1 and beat #a egg-yolk into it before serving4 ,serve either strained or unstrained4 ,,parsley ,,butter ,put butter in a saucepan1 and when melted add finely chopped parsley and some salt1 using #a teaspoon of parsley to every tablespoon of butter used4 ,serve on boiled potatoes1 asparagus1 etc4 ,,parsley ,,sauce ,into #b cups of white sauce stir #a beaten egg and #b tablespoons of finely chopped parsley4 ,,sauce ,,proven,,al ,to #a cup of ,spanish sauce add #a tablespoon of white wine1 #b tablespoons of tomato sauce1 and #a tablespoon of chopped chives1 and cook together slowly ten minutes before serving4 ,season with salt and pepper before serving4 ,,piquant ,,sauce ,put #d tablespoons of vinegar in a saucepan with #a tablespoon of chopped shallots or onions1 and let cook slowly until only #a tablespoon remains2 add to this #a cup of ,spanish sauce1 and when at boiling point put in the sauce #b teaspoons of minced sour pickles1 #a teaspoon of chopped parsley1 and some salt and pepper2 serve with croquettes or vegetables4 ,,sauce ,,ravigote ,ravigote is merely the name applied to the mixture of herbs combined with flavouring for this sauce4 ,these are chives1 cress1 burnet and chervil1 in equal proportions4 ,use #b tablespoons of the mixed herbs1 scald them in tarragon vinegar1 drain them1 chop them fine1 and add them to #a cup of plain mayonnaise4 ,,sauce ,,robert ,this is made by adding to #a cup of ,spanish sauce #b tablespoons of white wine1 #a teaspoon of onion juice1 and #a #a_/b teaspoons of mustard mixed with #b teaspoons tarragon vinegar4 ,season1 and make hot in a double boiler1 letting all cook slowly together ten minutes4 ,,spanish ,,sauce ,this is a rich sauce which is used as a basis for many sauces1 and can be made at a leisure time and used any time within a few days4 ,any stock in which vegetables have been cooked may be used1 but the best one is made as follows3 ,wash #d or #e cups of red beans or lentils1 and after soaking them in #b quarts of water for ten hours or more empty them with the same water into a saucepan1 and put with them #c onions halved1 #c sprigs of parsley1 #a cup of carrots quartered1 #a_/b cup of diced turnips1 #a tablespoon of salt1 #b stalks of celery cut in short lengths1 and a small bag containing #a teaspoon of thyme1 #b bay leaves1 #f cloves1 #f whole peppers1 and #a teaspoon of allspice berries4 ,let boil hard for one minute1 then set on the stove where it will simmer slowly for two hours4 ,strain the broth through a fine sieve1 and use the vegetables in a stew1 a deep pie1 or a curry4 ,to finish the ,spanish sauce put #b tablespoons of butter in a saucepan1 and when melted stir into it #b tablespoons of flour and let brown1 stirring constantly2 then add a little stock at a time until about #b cups have been used and the sauce is the consistency of thick cream4 ,darken with #a teaspoon of brown colouring1 add #a tablespoon of sherry1 and pepper and salt4 ,,spinach ,,sauce ,put #a cup of freshly cooked or canned spinach1 from which the juice has been pressed1 into a basin or mortar1 and chop or mash to a pulp4 ,melt #a tablespoon of butter in a saucepan1 add to it #a small onion chopped fine1 let cook slowly for five minutes1 then add the spinach1 and let cook for ten minutes more4 ,put #a cup of milk into a double boiler with #a bay leaf1 #a stalk of celery 7or some celery seed71 and when it boils add #a tablespoon of flour blended with #a tablespoon of butter2 season with salt and pepper1 and when thickened stir the spinach into this1 sprinkle with grated nutmeg1 and let cook together for ten minutes4 ,press through a sieve before serving4 ,,sauce ,,tartare ,make a plain mayonnaise sauce 7see ,salads71 and to each cup add #a teaspoon of gherkins and #b teaspoons of capers1 both very finely minced2 sprinkle a little cayenne on the sauce before serving4 ,,tomato ,,sauce ,use #f fresh tomatoes1 and after washing them slice them1 skins and all4 ,put #a tablespoon of butter in a saucepan1 and when melted add #b tablespoons of finely chopped onion1 let cook slowly for five minutes1 then put with them the tomatoes1 #b bay leaves1 #a clove of garlic1 #a teaspoon of sugar1 some pepper and salt1 and let cook gently for fifteen minutes2 then strain1 pressing through a sieve1 and return the liquid to the fire to simmer until reduced to the proper consistency4 ,,tomato ,,sauce ,,with ,,other ,,vegetables ,make tomato sauce1 using with it chopped celery1 chopped peppers1 or chopped mushrooms1 which have been fried for ten minutes in hot butter and added after the sauce is strained4 ,,tomato ,,sauce ,,with ,,nuts ,chop #b tablespoons of blanched nuts1 fry them for ten minutes in #a tablespoon of melted butter1 and add these to strained tomato sauce4 ,,tomato ,,sauce ,,with ,,egg ,to each cup of strained tomato sauce add #b hard-boiled eggs chopped fine4 ,,sauce ,,vinaigrette ,to each cup of ,french dressing add #a tablespoon of minced onion and #a tablespoon of macerated parsley4 ,,white ,,sauce ,put #b tablespoons of butter in a saucepan1 and as soon as it is melted stir into it slowly #c tablespoons of flour1 using #a tablespoon at a time1 then add slowly #b cups of warm vegetable stock or milk1 stirring all the while2 then add #b_/c of a teaspoon of salt1 #a saltspoon of pepper1 and cook slowly for five minutes1 stirring constantly2 add #a tablespoon of butter1 and stir for another minute4 ,some flour thickens more than others1 and if the sauce seems too thick1 thin with a little cream or milk4 ,white sauce may be varied in many ways by using onion juice1 mushroom catsup1 chopped chives1 etc4 ,the white sauce may be made in a double boiler4 ,put the milk in the top receptacle1 and when boiling add the flour dissolved in a little cold milk1 then the butter1 etc41 and let cook ten minutes or until thickened4 ,some people are not to be persuaded to taste of any creatures they have daily seen and been acquainted with whilst they were alive4--,in this behaviour1 methinks there appears something like a consciousness of guilt2 it looks as if they endeavoured to save themselves from the imputation of a crime 7which they know sticks somewhere7 by removing the cause of it as far as they can from themselves4 ,from the ,essays of ,douglas ,jerrold4 ,,eggs ,,boiled ,,eggs ,eggs are very palatable when put in boiling water and cooked for three or three and a half minutes1 but some cooks recommend that boiled eggs should never boil1 but instead1 be placed in a large saucepan which is filled with water that has boiled and just been removed from the fire4 ,the instructions are to cover the saucepan closely after putting the eggs in the water1 and let it stand on the back of the stove1 the eggs to be removed in ten minutes if wanted soft1 and in twenty minutes if liked well set4 ,hard-boiled eggs are certainly more palatable cooked in this way than when boiled for ten minutes in the ordinary way4 ,,fried ,,eggs ,put a little butter into a small frying pan1 and when melted break an egg into a saucer1 and slide it carefully into the hot butter1 and let it fry until the white is thoroughly set1 cooking as many as are required1 separately1 in the same way4 ,if a tight cover is put over the frying pan when the egg is put in1 the yolk of the egg will be as pink as a nicely poached egg when done4 ,season with pepper and salt before serving4 ,a little ,worcestershire sauce or walnut catsup heated in the pan and poured over fried eggs adds variety4 ,,poached ,,eggs ,fill a deep frying pan #b_/c full of hot water1 and stir into it one teaspoon of vinegar and #a teaspoon of salt4 ,when the water reaches boiling point break the eggs carefully one by one into it1 remove the pan from the intense heat1 cover it1 and let the eggs cook until the whites are firmly set4 ,if the water is shallow the eggs will spread and be more flat1 in which case the boiling water must be dipped up over the yolks with a spoon to make them pink2 if the water is deep the eggs will be more round than flat4 ,when the eggs are done lift them carefully from the water with a perforated strainer in order to drain off the water thoroughly1 and serve them on hot toast4 ,,poached ,,eggs ,,with ,,gravy ,poach eggs and serve them with ,sauce ,bernaise1 or any piquant sauce4 ,,poached ,,eggs ,,indienne ,poach the number of eggs required1 and after placing them on toast pour over them a thin curry sauce4 ,,eggs ,,waldorf ,place nicely poached eggs on toast1 and fit a freshly cooked mushroom as a cap over each yolk4 ,surround the toast with brown sauce containing quartered mushrooms4 ,,scrambled ,,eggs ,break six or more into a bowl1 beat them lightly with a fork1 and pour them into a frying pan into which #a tablespoon of butter has been melted2 stir continually over a very slow fire until they are well set1 seasoning them meanwhile with pepper and salt1 and adding another #a_/b tablespoon of butter in small pieces during the cooking4 ,serve with a garnish of small triangular pieces of toast4 ,one tablespoon of cream can be added to the eggs before serving if desired4 ,eggs may be scrambled with milk1 using #a_/b cup of milk to #d eggs1 and then proceeding as above4 ,,scrambled ,,eggs ,,with ,,cheese ,make plain scrambled eggs1 and when nearly set add #b tablespoons of grated cheese for every #f eggs used1 and #a tablespoon of chopped parsley4 ,serve on toast4 ,,scrambled ,,eggs ,,with ,,mushrooms1 ,,peas1 ,,etc4 ,scramble #f eggs1 and two or three minutes before removing from the fire add to them a can of button mushrooms cut in slices1 lengthwise1 and #a tablespoon of finely chopped parsley4 ,in the same way peas1 tomatoes1 asparagus tips1 chopped sweet peppers1 etc41 can be used4 ,,savoury ,,scrambled ,,eggs ,prepare plain scrambled eggs1 and just before taking off the fire add #b tablespoons of chopped chives 7or green stems of young onions or shallots can be used instead71 and #a_/b a tablespoon of finely chopped parsley2 serve on hot toast4 ,,scrambled ,,eggs ,,indienne ,make plain scrambled eggs1 and just before serving stir into them #a tablespoon of cream1 into which has been stirred #a teaspoon of curry powder and #a_/b teaspoon of onion juice4 ,serve on hot toast4 ,,spanish ,,eggs ,for #f eggs use #a large tomato and #a small onion4 ,chop the onion fine1 and fry it five minutes in #a tablespoon of butter2 then add the chopped tomato1 and stir another minute over the fire4 ,now pour in the eggs and scramble them1 adding #a teaspoon of salt and a saltspoon of pepper4 ,garnish with small triangles of toast4 ,,shirred ,,eggs ,butter individual gratin dishes1 and break into them #a or #b eggs as desired4 ,season with salt and pepper1 and a sprinkling of finely chopped parsley1 and put into the oven for five minutes1 or until the eggs are set4 ,place each dish on a small plate with a paper doily4 ,,shirred ,,eggs ,,with ,,tomatoes ,use as many shallow1 individual gratin dishes as there are persons to be served1 and1 after buttering each dish1 break into it #a egg1 taking care not to break the yolk4 ,halve some small tomatoes1 and set one half1 cut side up1 in each dish2 season the whole with pepper and salt1 and set in the oven for ten minutes or less4 ,,griddled ,,eggs ,heat a griddle and butter it slightly1 and break upon it #c or #d eggs1 disturbing the yolks so as to break them4 ,when a little browned on one side turn them with a cake-turner and fry the other side4 ,,plain ,,omelet ,put #c or #d eggs in a bowl and beat them ten or twelve times with a fork vigorously4 ,put #a scant tablespoon of butter in a frying pan1 and as soon as melted turn in the eggs and shake over a slow fire until they are set2 season with salt and pepper1 turn the omelet together as it is let to slide from the pan1 and place on a hot dish4 ,make several small omelets rather than one large one1 and place on white paper doilies1 and garnish with parsley to serve4 ,the trick of shaking an omelet is the secret of making a good one1 and the egg mixture should be not over #a_/b an inch deep in the pan4 ,,omelet ,,souffl ,take #d to #f fresh eggs1 separate the yolks and whites1 and beat each until as light as possible4 ,butter a deep frying pan1 mix the yolks and whites lightly together with a fork1 and put in the hot frying pan1 smoothing somewhat with a fork to level4 ,season the top with pepper and salt1 and shake over a slow fire until the omelet is delicately browned on the bottom2 turn it together and serve on a hot platter4 ,,herb ,,omelet ,make like plain omelet1 stirring with every #d eggs used #a teaspoon each of powdered thyme1 or sweet marjoram1 sage1 chopped onion tops or chives1 and parsley4 ,,cheese ,,omelet ,for omelet souffl made with #f eggs add #a_/d cup of grated cheese to the yolks of the eggs1 and #a_/d cup to the beaten whites before putting them together4 ,in making plain omelet with cheese add #a_/d cup of cheese to #d eggs after they are in the omelet pan4 ,sprinkle with grated cheese to serve1 and garnish with watercress or parsley4 ,,rum ,,omelet ,make an omelet souffl1 put on a hot dish1 and pour #a_/b cup of heated rum around it1 and light it with a match4 ,rum is easily made to blaze if a teaspoon is filled with it and a lighted match held under the tip of the spoon4 ,the rum on the platter can then be easily lighted with that in the spoon4 ,,baked ,,omelet ,,souffl ,beat the whites of #f eggs very stiff and the yolks of #c4 ,mix the whites and the yolks1 using a fork2 then stir in the juice of half a lemon and #c tablespoons of powdered sugar4 ,heap in a buttered baking dish1 and cook in a hot oven about fifteen minutes4 ,,eggs ,,carmelite ,prepare #a cup of very finely chopped boiled spinach by adding to it #a teaspoon of butter and #a saltspoon of grated nutmeg1 and put where it will keep warm4 ,hard boil #f or #h eggs1 then cut each carefully in two1 lengthwise2 remove the yolks and stir them into the spinach1 mashing them well1 and mashing all together until the yolks are thoroughly mixed with the spinach2 then season with salt and pepper and neatly fill the halves of the whites of the eggs with the spinach4 ,make a sauce with #b cups of milk1 #a teaspoon of butter1 and #b tablespoons of flour1 a dash of paprika1 and #a cup of grated cheese4 ,when this has thickened arrange #b or #c halved eggs in each individual gratin dish1 and pour around them some of the sauce1 and set in the oven five minutes to make thoroughly hot1 or serve on a large dish garnished with small triangular pieces of toast4 ,,egg ,,with ,,mashed ,,potato ,use a long1 narrow gratin dish1 and arrange cold mashed potato in it in ridges with a spoon1 and make three or four hollows in the surface4 ,into each of these break an egg1 and let all bake in the oven until the eggs are set4 ,tomato or white sauce can be served with this4 ,,eggs ,,newburg ,hard boil #f eggs1 plunge them into cold water for a moment1 then peel1 and when cooled1 so they will not crumble in cutting1 cut them in half4 ,have ready a sauce made of #a cup of cream 7or milk7 and #c tablespoons of butter1 to which when hot is added #b tablespoons of sherry1 #b tablespoons of brandy 7the latter may be omitted71 #a saltspoon of pepper1 and #a teaspoon of salt4 ,let cook three minutes1 then beat in vigorously the beaten yolks of #d eggs1 stir until thickened1 add a dash of paprika1 and serve over the hard-boiled eggs on toast4 ,,eggs ,,lyonnaise ,put #b tablespoons of butter in a frying pan1 and when melted add #a finely chopped onion1 and let simmer slowly for eight or ten minutes2 then add #a tablespoon of flour1 and stir well until smooth4 ,add to this #a_/b cup of milk1 #a_/b teaspoon of salt1 and #a_/b saltspoon of pepper1 and let cook three or four minutes only4 ,pour into a deep gratin dish1 and break upon it #f eggs2 sprinkle with #a_/b cup of bread crumbs1 and let cook in a moderate oven about five minutes1 or until the eggs are set4 ,serve in the same dish4 ,,devilled ,,eggs ,hard boil the number of eggs required1 halve them1 and serve on toast with devilled sauce4 ,,japanese ,,eggs ,hard boil the number of eggs required1 and1 after halving them1 remove the yolks1 and mix them with a little butter 7using #a tablespoon to #f eggs71 pepper1 salt1 and a little tomato chutney or ,harvey sauce4 ,refill the halved whites with this1 and use the eggs to garnish #b cups of boiled rice4 ,pour over all #a cup of white sauce or parsley sauce to serve4 ,,golden ,,rod ,,eggs ,hard boil #e eggs1 take off the shell1 and separate the yolks from the whites1 chopping the whites fine and pressing the yolks through a sieve1 keeping whites and yolks separate4 ,put #a cup of milk in a double boiler1 and when it boils add to it #a tablespoon of butter and #a tablespoon of cornstarch which have been rubbed together1 and when the sauce has thickened season it generously with pepper and salt1 and stir into it the chopped whites of the eggs4 ,while the sauce is cooking prepare #e rounds of toast1 and place them on a hot dish4 ,cover each piece of toast with a layer of white sauce1 sprinkle this with a layer of the yolks1 then more of the white sauce1 and the remainder of the yolks1 season with salt and pepper1 and stand in the oven a moment or two before serving4 ,,frothed ,,eggs ,separate the yolks and whites of as many eggs as are required1 putting each yolk in its shell or in a separate dish4 ,beat the whites until very stiff1 and fill a well-buttered custard cup half full of the white of egg2 make a hole in the centre1 sprinkle with salt1 pepper1 and lemon juice1 and drop a yolk in each cup4 ,put in a shallow pan of boiling water with a cover on it1 and when the eggs are set turn out onto buttered toast4 ,garnish with parsley butter4 ,,fried ,,stuffed ,,eggs ,hard boil #f eggs and halve them carefully1 removing the yolks4 ,put the yolks through a sieve1 and rub to a paste with #a tablespoon of melted butter1 salt1 pepper1 and #a_/d cup of cream or milk1 using a little at a time1 so as not to use it all unless needed to make the mixture of the right consistency for refilling the halved whites4 ,carefully fill the places made vacant by the removed yolks1 roll the half-egg in beaten egg and crumbs1 and fry in deep1 hot fat4 ,serve with #b cups of white sauce1 and add to it #b tablespoons of diced pickled beets1 which makes the sauce pink4 ,this same effect may be had to some extent by simply using hard-boiled eggs1 frying them1 and serving with same sauce or white sauce1 to which #a tablespoon of capers has been added4 ,,swiss ,,egg ,,toast ,melt #a tablespoon of butter on a shallow or flat dish1 and sprinkle over it #a #a_/b tablespoons of grated cheese2 then break into the butter #c eggs1 taking care not to break the yolks4 ,sprinkle well with salt and pepper and #a #a_/b tablespoons of grated cheese mixed with #b teaspoons of finely chopped parsley4 ,bake in the oven until the eggs are set1 then cut each egg out round with a cutter1 and serve on rounds of toast4 ,,eggs ,,carolina ,to serve four persons hard boil #f eggs1 then put them in cold water for one minute1 peel #b of them1 chop the whites1 and mix with melted butter and #a tablespoon of chopped parsley1 and form into nests on #d pieces of hot corn bread4 ,then peel the other #d eggs1 and arrange one on end in each nest4 ,pour a little parsley butter on each1 and season with salt and pepper4 ,m,,nchner ,,eggs ,hard boil #f eggs1 then peel them1 and put each on a leaf of lettuce or cabbage1 encircling it with grated horse-radish1 and serve with a sauce made of vinegar to which is added salt and dry mustard4 ,,eggs ,,in ,,marinade ,hard boil the eggs required1 then remove the shells1 and stick #d cloves in each egg4 ,put #b cups of vinegar on to boil1 and rub together a little vinegar1 #a_/b teaspoon of mustard1 #a_/b teaspoon of salt1 and #a_/b teaspoon of pepper1 and stir into the boiling vinegar4 ,place the eggs in a glass jar1 and pour the boiled vinegar over them4 ,they can be used in a fortnight1 halved or sliced as a garnish or in salads4 ,,eggs ,,parisienne ,butter as many timbale moulds as are required1 and dust the inside with chopped parsley2 then break into each an egg1 and sprinkle with salt and pepper4 ,set the moulds in water in a shallow pan1 and place in the oven until well set or hard4 ,turn out onto a flat dish1 or on individual dishes1 and with them serve bread sauce1 or any sauce desired4 ,,eggs ,,perigord ,butter small moulds or cups1 then sprinkle them with chopped parsley1 and on the bottom 7which will be the top when they are turned out7 place a symmetrical pattern made of cut beets and truffles or pickled walnuts4 ,drop one egg into each mould1 dredge with salt and pepper1 and set the moulds in a pan of boiling water2 cover1 and let cook until firm4 ,turn out onto rounds of toast1 and serve with a hot tomato sauce1 or any savoury sauce4 ,,eggs ,,with ,,cheese ,into a shallow round or oval gratin dish1 or small individual dishes1 put melted butter to cover the bottom1 and encircle the outer edge with thinly sliced1 rather dry1 cheese2 inside this break enough eggs to cover the bottom of the dish1 taking care not to break the yolks4 ,season with salt and pepper1 and put into the oven until the whites of the eggs are thoroughly set4 ,,eggs ,,mornay ,drop eggs into a buttered baking dish1 and then cover them with a highly seasoned white sauce to which some egg-yolks have been added 7using #a yolk to each #a_/b cup of sauce71 also salt and paprika4 ,sprinkle the top with grated cheese1 and put in the oven to bake until the egg is firmly set4 ,,creamed ,,eggs ,butter a shallow dish1 pour into it #a scant cup of milk1 and let heat4 ,when hot cover the surface with eggs1 cover1 and let poach on top of stove until set2 sprinkle with celery salt1 and then cover with cream1 and set in the oven for five minutes4 ,sprinkle the top with finely chopped celery tops to serve4 ,this may be cooked in one large dish or in individual gratin dishes4 ,,eggs ,,omar ,,pasha ,butter individual gratin dishes1 and break #b eggs into each1 taking care not to break the yolks4 ,slice small onions so the separate rings are unbroken1 and place a circle of these rings on the eggs around the edge of the dish4 ,sprinkle with salt and pepper1 then with grated cheese1 and bake in a slow oven until the eggs are thoroughly set4 ,,turkish ,,eggs ,butter one large gratin dish or several small ones1 break into them enough eggs to cover the bottom1 taking care not to break the yolks2 put them in a moderate oven until the whites are quite set1 and then garnish by putting a few tablespoons of boiled rice on the eggs around the edge of the dish1 alternating with button mushrooms1 which have been cut in thin slices and mixed with brown sauce4 ,season with salt and pepper just before serving4 ,,eggs ,,beurre-,,noir ,these are best served in individual gratin dishes measuring about four inches across4 ,put #b tablespoons of butter in a saucepan1 and let it cook over a slow fire until a rich brown1 but not burnt4 ,add to it #a teaspoon of lemon juice1 and cover the bottom of each gratin dish with the 7black7 butter2 then break into each dish #a egg1 or #b if required1 taking care not to break the yolk4 ,season with salt and pepper and arrange #h or #aj capers on each2 put in the oven eight or ten minutes1 or until the eggs are well set4 ,set each dish on a doily on a small plate before serving1 with a sprig of parsley on the side4 ,,eggs ,,creole ,take a shallow gratin dish large enough to contain the eggs required1 allowing #b eggs to each person1 butter the gratin dish1 and break the eggs carefully into it1 taking care not to break the yolks2 season with pepper and salt1 and set in a moderate oven until the whites are stiff2 while they are cooking prepare the following garnish which will be sufficient for #f or #h eggs4 ,put #a tablespoon of butter in a saucepan2 when melted add #a onion cut into thin slices1 and stir it about three or four minutes4 ,then add to it #a tomato which has been peeled and chopped1 #a sweet green pepper cut in very thin slices1 each broken in several pieces1 and #a_/b can of button mushrooms1 which are prepared by draining and washing and cutting lengthwise in #c or #d pieces4 ,let all cook slowly together for eight or ten minutes1 stirring carefully and adding more butter if necessary4 ,when nearly cooked season generously with pepper and salt1 add #a tablespoon of tomato sauce1 and when the eggs are removed from the oven place this garnish on the eggs1 encircling the outer edge4 ,this garnish can be varied as to quantities to suit taste1 using more or less tomatoes or onions4 ,this is very nice done in individual gratin dishes1 #b eggs being used in each dish4 ,,eggs ,,in ,,savoury ,,butter ,savoury butter is made by melting good butter1 and adding to it any chopped herb1--chives1 parsley1 etc4 ,put a little of this in individual gratin dishes1 and break into them #a or #b eggs as desired4 ,pour a little of the savoury butter over the top of each egg1 season with salt and pepper1 and put in the oven until the eggs are thoroughly set4 ,if fresh tarragon is available1 two nicely shaped leaves crossed on the yolk of the egg make a pretty garnish1 or two leaves of lemon verbena may be used instead4 ,,egg ,,mould ,,for ,,vegetables ,make egg mixture as for egg timbales1 and pour into a buttered ring mould4 ,cook in pan of water in the oven twenty minutes or until set1 and then turn out onto a hot1 round1 flat dish1 and fill the centre with hot button mushrooms which are mixed with tomato sauce1 or with peas1 either with or without the sauce4 ,,canuck ,,egg ,,toast ,sprinkle fresh toast with walnut1 mushroom1 or any savoury catsup1 then heap on it nicely scrambled eggs in which milk has been used1 and on top put a generous layer of grated cheese2 season with pepper and salt1 and put under the oven flame of a gas stove4 ,let the cheese brown1 then remove and garnish the top with slices cut from black pickled walnuts1 or a few capers1 or with thin strips of pimentos1 or chopped chives4 ,,escalloped ,,eggs ,hard boil #h eggs1 cut the whites into medium-sized pieces1 and press the yolks through a sieve or ricer4 ,put #a cup of milk in a double boiler1 and with it #a tablespoon of finely minced onion1 shallot1 or chives4 ,when the milk boils add to it #a tablespoon of thickening flour dissolved in a little milk and stir until thickened4 ,season with #a_/b teaspoon of salt1 #a_/d teaspoon of pepper1 a dash of paprika1 and stir in the riced egg-yolks and the diced whites4 ,serve in small dishes1 or covered with crumbs and browned in the oven1 or on rounds of toast4 ,one or #b sweet green peppers finely chopped vary this dish4 ,i would not enter on my list of friends1 though graced with polished manners and fine sense1 yet wanting sensibility1 the man who needlessly sets foot upon a worm4 ,cowper4 ,,cheese ,,cheese ,,ramekins ,take #a cup of bread crumbs and #a cup of milk1 and cook together until smooth2 then add #b tablespoons of melted butter1 #a scant teaspoon of mustard1 and #f tablespoons of grated cheese4 ,stir over the fire for one minute1 then remove1 and add salt and cayenne pepper1 and the lightly beaten yolks of #b eggs2 afterwards stir in with a fork the whites of the eggs1 beaten to a stiff froth4 ,pour into ramekin dishes1 and bake for fifteen minutes in a moderate oven1 or cook and serve in a baking dish4 ,,baked ,,cheese ,,and ,,bread ,soak #a cup of bread crumbs for two or three minutes in #b cups of milk1 then beat in the yolks of #b eggs thoroughly beaten1 and #a cup of grated cheese1 and lastly the whites of the #b eggs beaten to a stiff froth4 ,put into a buttered baking dish1 dot the top with butter1 sprinkle with bread crumbs1 and bake until a light brown1 which will be in from twenty minutes to half an hour4 ,,cheese ,,fondu ,put #a tablespoon of butter in a saucepan1 and when melted add #a cup of milk1 or cream if desired1 #a cup of fine bread crumbs1 #b cups of grated cheese1 #a_/b teaspoon of salt1 #a_/b teaspoon of dry mustard1 and some cayenne pepper4 ,stir constantly until well heated through1 and then add #b lightly beaten eggs1 and serve on rounds of toast4 ,,cheese ,,relish ,put #a cup of milk into a double boiler1 season with pepper and salt1 and when hot stir in #a cup of grated cheese1 and let cook for five minutes2 then add #c crumbed soda crackers and serve on toast1 with a sprinkling of paprika4 ,,cheese ,m,,ringues ,beat the whites of #b eggs to a stiff froth1 and stir into them with a fork #b tablespoons of ,parmesan or grated cheese1 #b drops of tabasco1 a little salt and paprika2 drop #a tablespoon at a time into hot fat1 and fry until brown2 then drain and sprinkle with fresh salt and paprika before serving4 ,,creamed ,,cheese ,make #b cups of well-seasoned white sauce1 add a few drops of golden yellow colouring1 stir into it #a_/b cup of cheese cut into dice 7or grated if preferred71 and when the cheese is softened and hot serve on rounds of toast and sprinkle with paprika4 ,,cheese ,,pancakes ,make small pancakes of #a cup of milk1 #a egg1 and enough flour to thicken1 and spread them with grated cheese moistened with a little melted butter2 sprinkle chopped chives mixed with parsley over the cheese1 and a dash of any savoury catsup 7if liked71 season with salt and pepper1 roll the pancakes after cooking1 and serve as a savoury or luncheon dish4 ,,cottage ,,cheese ,take #b quarts or more of sour milk or cream1 and add to it the same quantity of rapidly boiling water1 turn into a straining-bag1 and hang up until dry4 ,when ready to use1 turn out of the bag and rub until smooth2 add a seasoning of salt and pepper and a little sweet cream4 ,beat until light and serve ice-cold4 ,a little cream can be served to eat upon it1 if liked4 ,this can also be made by heating the sour milk or cream and using no water1 but the milk must only be heated enough to separate and not enough to boil4 ,,welsh ,,rarebit ,cut in very small thin pieces #a pound of ,american cheese2 put it in a chafing-dish and stir until melted1 then add #a teaspoon of mustard1 some salt1 and slowly stir in #a_/b a glass of beer or ale1 and season with cayenne or paprika just before serving on toast4 ,,bachelor',s ,,rarebit ,make ,welsh rarebit1 and five minutes before serving stir into it #a tablespoon of chopped green peppers and #a tablespoon of chopped ,spanish pimentos4 ,,delmonico ,,rarebit ,cut in small pieces #a pound of ,american cheese1 put it in a chafing-dish and stir until melted2 then add #a_/b a glass of beer or ale1 some salt and cayenne or paprika1 #a teaspoon dry mustard1 the yolk of #a egg1 then the whipped white of the egg1 and serve at once on toast4 ,the white of the egg militates against any stringiness which is apt to come from cooking certain sorts of cheese4 ,a little milk can be used1 if desired1 instead of beer4 ,,pink ,,rarebit ,drain #a can of tomatoes and put them in a saucepan with #a tablespoon of butter2 season them well with pepper and salt1 and after they have cooked fifteen or twenty minutes add #a pound of fresh ,american cheese cut into thin slices1 and stir until melted2 season generously with salt and pepper1 and serve on rounds of toast4 ,,liptauer ,,cheese ,remove the paper from the smallest ,neufchtel cream cheese1 which is nearer like real ,liptauer than any other that can be had in ,america1 and set it in the centre of a plate2 surround it with #a teaspoon of paprika1 #a_/b teaspoon of salt1 a small mustard spoon of ,french mustard1 a piece of fresh butter half the size of the cheese1 #b teaspoons of minced onion1 and #a teaspoon of capers4 ,the ,liptauer should be blended at the table with a silver knife4 ,add first the butter1 then the capers1 then the onion1 then the seasoning1 and make into a cream4 ,serve on brown or white bread1 or crackers4 ,,roquefort ,,cheese ,,gourmet ,cream #a_/b pound of ,roquefort cheese with #a tablespoon of butter and some salt and #a tablespoon of sherry1 and serve on water crackers4 ,,camembert ,,cheese ,a pretty way to serve ,camembert cheese is to place the cheese1 when removed from its box and paper1 on a round paper doily on a large plate1 and surround it with a heavy wreath of watercress and radishes cut to look like flowers4 ,,cheese ,,dreams ,cut fresh cheese into thin slices1 spread with made mustard1 sprinkle with paprika1 lay between two trimmed slices of bread1 and toast on both sides until nicely browned1 using a very slow fire4 ,,grated ,,cheese ,instead of throwing away bits of dried cheese these should be grated and put in a wide mouthed1 covered glass jar4 ,if ,plutarch's advice1 that those who affirm that they were intended by nature for a diet of flesh food1 'should themselves kill what they wish to eat1' were always followed1 the question would to most take on a different aspect4 ,few can endure unmoved the horrible sights of the slaughter-house2 far less could they participate in the slaughter4 ,,salads ,there is no end to the combinations of vegetables for salads2 the few here given are the best ones ,i have tried4 ,the dressing should never be put on a fresh green salad until just as it is to be used2 other salads1 like potato1 beans1 etc41 are sometimes improved by standing4 ,lettuce for salads should be carefully looked over2 and clean1 inner leaves not washed unless they are muddy2 but all the leaves used which are washed should be thoroughly dried before adding the dressing4 ,in ,france the salad basket is one of the most used kitchen utensils1 and the salad leaves after washing are shaken in this until absolutely dry4 ,the dressing should be very well mixed with the vegetables1 and a little dry salt and pepper added as the salad is served4 ,,french ,,dressing ,an absolute rule for making good salad dressing is an almost impossible thing1 as this seems to be the one place in cookery where it is not only allowable but commendable to guess at proper proportions4 ,the following is as nearly accurate as it seems well to be4 ,put #a scant teaspoon of salt and #a saltspoon of black pepper in a bowl1 and stir into them with a wooden fork1 very slowly1 #c or #d tablespoons of fresh oil1 and then add half as much or less vinegar1 mixing it well with the oil4 ,,tarragon ,,vinegar ,good tarragon vinegar can be bought in any city1 but it is so easily prepared at home that it is worth doing4 ,put a handful of tarragon in a quart jar1 and cover with cold or heated vinegar4 ,seal the jar and set it in a dark place for a month or so before using4 ,make chervil vinegar in the same way4 ,,plain ,,mayonnaise ,,dressing ,put #b chilled egg-yolks in a cold soup plate1 and stir into them #a teaspoon of salt and #a_/b teaspoon of mustard1 using a silvered spoon1 and after these are well mixed in begin to add oil1 actually drop by drop1 from #a scant cup of cool olive oil1 and do this until the eggs are so thickened that it is not possible to make them more so2 then the remaining oil may be added less slowly4 ,if this first process is not properly done1 no amount of stirring will ever thicken the sauce4 ,a fork or whisk may be used to finish the stirring4 ,when the oil is added1 beat in slowly #a tablespoon of vinegar1 and #a of lemon juice1 and #a_/b saltspoon of cayenne pepper4 ,put on the ice until wanted4 ,tarragon mayonnaise is made by substituting tarragon vinegar for plain vinegar4 ,,green ,,colouring ,,for ,,mayonnaise ,this may be made of mixed herbs or spinach4 ,if herbs are used take #a tablespoon of parsley1 #a of watercress1 and #a of chervil1 put them into boiling water1 let them cook eight minutes1 then drain and pound in a mortar1 and press the pulp through a fine sieve4 ,use this with mayonnaise to make a light delicate green colour4 ,if spinach is used press #a tablespoon of chopped spinach through a sieve1 and use it to colour the sauce4 ,,salad ,,cheese ,,balls ,use equal quantities of ,neufchtel cheese and grated ,american 7or ,parmesan7 cheese1 sprinkle with cayenne1 and dampen with a little melted butter4 ,shape into tiny balls and use very cold as a salad garnish4 ,,american ,,salad ,use #a cup of scraped thinly sliced celery1 #a cup of diced apples1 #a_/b cup of chopped ,english walnuts1 and #a_/b cup of seeded white grapes4 ,mix well with mayonnaise1 and serve on large curled lettuce leaves4 ,,artichoke ,,salad ,use cold boiled fresh artichokes1 remove the thistles1 and fill the artichokes with finely minced chopped onion1 apple1 and beet1 blended with green mayonnaise2 serve extra mayonnaise in which to dip the artichoke leaves4 ,,green ,,bean ,,salad ,put a can of good stringless beans on the ice an hour before wanted1 open1 drain1 and arrange in a salad bowl with #b teaspoons of grated or finely chopped onion and #a cup of ,french dressing4 ,serve ice-cold4 ,,wax ,,bean ,,salad ,make like the preceding1 using #a tablespoon of chopped chives or shallots1 or green onion tops instead of chopped onion4 ,,beet ,,salad ,,with ,,celery ,cut boiled beets in thin slices and use a vegetable cutter to cut them into fancy shapes4 ,mix #a cup of beets with #a cup of thinly sliced celery1 cover well with mayonnaise1 serve on lettuce leaves4 ,,cabbage ,,salad ,slice firm white cabbage as thin as possible1 then cut it across1 mix it with mayonnaise dressing1 and serve on small white cabbage leaves4 ,,celery ,,and ,,pineapple ,,salad ,use equal parts of thin strips of celery and shredded pineapple4 ,select a perfectly ripe pineapple4 ,put the celery and pineapple each by itself1 and place on the ice4 ,when time to serve mix them together with mayonnaise1 garnish with celery leaves1 and serve at once4 ,,cherry ,,salad ,when fresh cherries are available they are best1 but the large cherries in glass bottles are also suitable4 ,remove the stones from fresh cherries1 and in their places put blanched filberts or hazelnuts4 ,put on curled lettuce leaves with a tablespoon of green mayonnaise on each4 ,,cucumber ,,salad ,soak #b unpeeled cucumbers in ice-cold water for twenty minutes or more1 then peel and use a patent scraper on the sides to serrate the edges1 or do this by drawing a silver fork firmly down the length of the cucumber2 this will make the slices have fancy edges4 ,slice1 and arrange with small white lettuce leaves in a salad bowl4 ,cover with ,french dressing and add a sprinkling of paprika to the salad itself before serving4 ,some sliced radishes may be added if liked4 ,,country ,,salad ,use #a cup each of finely sliced firm white cabbage1 diced celery1 and chopped apple2 mix them well with mayonnaise dressing1 and serve in the inner leaves from the cabbage4 ,,russian ,,cucumber ,,salad ,prepare like plain cucumber salad1 but put with the sliced cucumbers #a small onion sliced thin1 with the slices separated into rings4 ,one tablespoon of chives may be added1 or more chives used and the onion slices omitted4 ,,dent ,,de ,,lion ,,salad ,take young dandelion leaves1 trim off all the stem below the leaf1 and mix with a ,french dressing to which has been added onion juice or chopped chives2 use #a tablespoon of either to each cup of dressing4 ,hard-boiled eggs1 sliced or chopped1 are sometimes used to garnish this salad4 ,,pink ,,egg ,,salad ,boil #f or #h eggs for ten minutes1 put in cold water for two or three minutes1 then peel and put in a jar of pickled beets1 well covered with vinegar4 ,let them stand a few hours and serve with the beets4 ,,endive ,,salad ,wash heads of endive and use the crisp1 white1 light leaves4 ,shake dry and cover with ,french dressing4 ,add #a teaspoon of minced onion before dressing4 ,,fetticus ,,or ,,corn ,,salad ,wash #b cups of fetticus and dry the leaves well1 then cover with ,french dressing1 and add #a teaspoon of grated onion4 ,,garden ,,salad ,take a handful of sorrel1 #b sprigs of chervil1 #d leaves of tarragon 7or use tarragon vinegar71 #a teaspoon of chopped chives1 and the small leaves from the heart of a head lettuce4 ,blend all well with ,french dressing4 ,,grape-,,fruit ,,salad ,wash and shake dry the fine leaves from a head lettuce1 and arrange with them in layers very thin slices of grape-fruit2 mix well with ,french dressing before serving4 ,,italian ,,salad ,having prepared #b nice heads of head lettuce1 arrange them in the salad bowl with #b seedless oranges which have been neatly peeled1 and cut into thin slices with a very sharp knife4 ,season with salt and pepper1 and then mix thoroughly with ,french dressing4 ,the oranges and lettuce should have been chilled so that the salad will be very cold4 ,,lettuce ,,salad ,pull apart a fresh head lettuce1 breaking the leaves neatly from the stalk1 and wash those that need it and shake them dry4 ,put in a salad bowl with ,french dressing or sauce vinaigrette1 and mix well together before serving4 ,,macedoine ,,salad ,open a glass or can of imported macedoine of vegetables1 drain1 and cover with ,french dressing4 ,arrange with lettuce leaves in a bowl or on separate plates4 ,freshness can be added by a tablespoon of chopped chives1 or shallots1 or parsley4 ,,special ,,mixed ,,salad ,use #a cup of chopped tomato1 #a cup of chopped cucumber1 #a_/b cup of thinly sliced radishes1 #a_/b cup of chopped apple1 and #b tablespoons of the ,german pearl pickled onions4 ,mix all together with #a cup of mayonnaise1 and arrange in a salad bowl with lettuce leaves1 which should be used to hold the salad in serving4 ,,mushroom ,,salad ,select fresh1 firm mushrooms that are small1 wash them carefully without peeling1 and stir them in ,french dressing that contains rather more oil than usual4 ,put #a crisp lettuce leaf on each plate1 fill it with the mushrooms1 sprinkle with salt and a little paprika1 and serve very cold4 ,,narragansett ,,salad ,wash and shake dry the fine white centre of endive or chicory1 and arrange with it quartered tomatoes from which the skin has been removed2 serve with a ,french dressing to which a tablespoon of chopped parsley1 #a_/b teaspoon of chopped onion1 and #a finely chopped egg has been added4 ,,philadelphia ,,salad ,select large tomatoes1 remove the skins by putting in boiling water1 cut out the inside1 and refill with finely chopped pineapple1 celery1 and apple in equal proportions1 all well blended with plain mayonnaise4 ,serve on lettuce leaves on separate plates1 or use watercress instead of lettuce4 ,,pimento ,,salad ,,with ,,cheese ,,balls ,mix #b ,neufchtel cheeses with #a cup of grated cheese1 and when creamed together add #f olives stoned and chopped fine and #a teaspoon of chopped pimento2 season generously with salt and pepper1 moisten with cream1 and mould into balls an inch and a quarter through4 ,pimolas 7which are olives stuffed with pimentos7 can of course be used if more convenient1 and a few drops of onion extract or a very little onion juice adds piquancy to the cheese balls4 ,take lettuce which has been in cold water and is therefore crisp1 shake it dry1 and arrange with it pimentos cut in long half-inch strips1 mix thoroughly with a ,french dressing1 and garnish with the cheese balls4 ,,polish ,,salad ,use boiled beets1 sliced and mixed with ,french dressing1 and over all sprinkle chopped white of hard-boiled egg4 ,a little grated horse-radish is sometimes used with good effect in beet salad4 ,,german ,,potato ,,salad ,boil #f medium-sized potatoes1 and after draining shake them over the fire a moment or two to dry2 then peel and slice while warm1 and cover at once with a dressing made of #a teaspoon of salt1 #a saltspoon of black pepper1 #a tablespoon of chopped parsley1 #a chopped onion1 #e tablespoons of oil1 and #c tablespoons of vinegar4 ,mix and let stand on ice for an hour or so1 then put with crisp lettuce leaves in a salad bowl1 and garnish with chopped boiled or pickled beets4 ,,american ,,potato ,,salad ,mix cold sliced boiled potatoes with mayonnaise dressing and add #a tablespoon of capers4 ,,red ,,potato ,,salad ,use equal quantities of boiled beets 7canned ones are convenient7 and boiled potatoes4 ,dice both and mix well together1 adding #a tablespoon of vinegar4 ,let stand until the potatoes are reddened1 then add #a tablespoon of grated onion1 mix well with ,french dressing1 and garnish with slices of hard-boiled egg4 ,place in a salad bowl1 with fine white cabbage or crisp lettuce leaves4 ,,romaine ,,salad ,pick over crisp heads of romaine1 let stand a few minutes in cold water1 then shake until dry1 and serve with ,french dressing to which grated onion is added1 using #a teaspoon of it to each cup of dressing4 ,,southern ,,salad ,to #b cups of cold boiled rice add #b chopped hard-boiled eggs and blend well with mayonnaise4 ,arrange on crisp lettuce leaves with a garnish of egg slices1 and beet1 and sliced olives4 ,,sorrel ,,salad ,a refreshing salad may be made from the sorrel found growing wild4 ,wash it well1 cut the stalks off1 and dredge with salt1 pepper1 celery salt1 and then mix with oil1 and sprinkle well with tarragon vinegar and a little grated onion4 ,,spanish ,,salad ,remove the skins from large1 solid tomatoes and #a small cucumber1 take the seeds from #a small sweet green pepper1 pare #a small ,spanish onion1 and cut all in slices1 making the peppers extremely thin4 ,mix with #a tablespoon of chopped nasturtium leaves or stems or seeds1 and cover with ,french dressing1 mixing well4 ,let stand on ice an hour before serving4 ,serve with cheese balls4 ,,sunday-,,night ,,salad ,wash #a large head of crisp head lettuce1 separate the leaves1 rejecting all but perfect ones1 and shake them dry4 ,put them in a large salad bowl1 and with them put #a onion chopped very fine1 #e sliced tomatoes1 and the leaves from #c or #d sprigs of watercress4 ,at the table dredge the salad generously with salt1 and sprinkle with black pepper1 covering the entire surface2 then pour from an oil bottle #c or #d tablespoons of oil over the vegetables slowly1 and follow this with about #b tablespoons of vinegar2 add #a tablespoon of tarragon vinegar1 then dredge with celery salt1 and add a little cayenne1 and mix all together with a wooden fork and spoon1 turning the whole mass over and over ten or more times4 ,the bowl may be well rubbed with garlic and the onion omitted4 ,,russian ,,tomato ,,salad ,slice #e or #f very small tomatoes1 and put with them #b onions sliced and divided into rings4 ,cover with ,french dressing4 ,,sliced ,,tomato ,,with ,,chives ,slice #d tomatoes1 put with them #c tablespoons of chopped chives1 and cover with ,french dressing4 ,serve on lettuce leaves4 ,,waldorf ,,salad ,use #a cup of shelled walnuts1 broken or chopped1 #a cup of diced tart apple1 #a cup of crisp celery cut in small pieces1 and mix well with mayonnaise dressing4 ,serve on curly lettuce leaves4 ,,watercress ,,salad ,,with ,,oranges ,cut two inches off the bottom of a bunch of watercress with a sharp knife1 wash the cress thoroughly in ice-cold water1 drain1 and arrange in a salad bowl with #c seedless oranges cut in thin slices1 and mix all together with a dressing made of #a tablespoon each of tarragon vinegar1 olive oil1 and brandy2 season well with salt and pepper1 and serve very cold4 ,grape fruit can be substituted for the orange1 or equal amounts of orange and grape fruit used4 ,,yokohama ,,salad ,cut into small cubes #b fresh cucumbers that have been on ice until chilled and then peeled1 and put with them #a diced sour apple1 #a tablespoon of shredded pimentos1 #a small bunch of watercress 7using the leaves only71 and #b tablespoons of chopped mint leaves4 ,mix with ,french dressing and serve on lettuce leaves4 ,a ,,salad ,,supper ,use large dinner plates1 and on each arrange #f of the large light green leaves from the inner part of head lettuce1 putting #e of them with the stalk-end toward the centre of the plate1 and another small one in the centre4 ,fill the centre leaf with radishes 7cut like roses7 and olives1 and fill the others as follows3 ,in one put #b tablespoons of canned green beans1 well mixed1 before putting on the leaf1 with a little grated onion and ,french dressing1 on the second put #c or #d slices of tomato and #b teaspoons of mayonnaise1 on the third arrange #c stalks of canned asparagus 7white preferred7 dipped in ,french dressing and sprinkled with chopped chives1 on the fourth put #b half-lengths of a quartered cucumber to be dipped in salt in eating1 and on the fifth put #a tablespoon of tiny ,german pearl onions1 #b pickled walnuts1 and #b gherkins4 ,serve nut or plain bread1 or creamed cheese sandwiches1 or all three4 ,this supper may be varied in many ways2 one is to use potato salad or beet and egg instead of the beans4 ,this as it stands was the result of an emergency when six persons were suddenly to be served to a late supper and no preparation made4 ,a well-stocked store-room of preserved goods and a small kitchen garden filled the need4 ,no flocks that range the valley free1 ,to slaughter ,i condemn2 ,taught by the power that pities me1 ,i learn to pity them4 ,oliver ,goldsmith4 ,,savouries ,the savoury begins a meal well1 and is a convenient dainty for late suppers4 ,the variety is practically endless1 and those given here may be altered and added to indefinitely4 ,,fresh ,,mushroom ,,cocktails ,put a small handleless cup or glass in the centre of a plate and encircle it with #f of the smallest white leaves of lettuce4 ,on each leaf place #b small white firm button mushrooms1 which have been freshly gathered and carefully washed but not peeled4 ,fill the cocktail glass three quarters full of sauce made of #a_/b cup of tomato chutney1 #a teaspoon of lemon juice1 #b drops of tabasco 7more if liked very hot71 and #a_/b teaspoon of salt4 ,set the plates in the refrigerator for half an hour4 ,deliciously prepared ,cocktail sauce can be purchased in bottles4 ,,canned ,,mushroom ,,cocktails ,in each cocktail glass put #h or #aj button mushrooms1 and cover them well with the cocktail sauce4 ,or use canned cpes and serve in green pepper cases4 ,,pimento ,,cocktails ,cut squares1 an inch across1 from sweet pimentos 7canned71 and put #h or #aj of these in each glass2 cover well with cocktail sauce and serve ice-cold1 with celery4 ,,beet ,,savoury ,use #a large pickled beet and arrange neat slices on squares of bread2 in the centre of the beet put a ring of hard-boiled sliced egg1 filled with the riced egg-yolk1 and fill each corner with chopped chives4 ,,beet ,,and ,,egg ,,savoury ,chop equal parts of pickled beet and the whites of hard-boiled eggs together1 and arrange on toast or bread with the riced yolks of the eggs1 mixed with a little chopped chives or parsley1 in a cone on the centre4 ,season well4 ,,brown-,,bread ,,savoury ,cut brown bread into shapes1 spread with butter1 then heavily with cream cheese containing some salt1 and cross two evenly cut strips of pimento on each piece of bread thus prepared4 ,at the juncture of the strips of pimento place a slice of pimola1 and put one in each space on the cheese4 ,sprinkle with paprika1 and put a few capers here and there4 ,,cucumber ,,savoury ,cut bread in rounds and arrange on it neat slices of cucumber1 the edges serrated before slicing by drawing a silver fork lengthwise of the cucumber4 ,sprinkle with salt and paprika1 and on each slice put a ring from a small sliced onion1 or arrange instead the tiny ,german pearl pickled onions between the slices of cucumber4 ,sprinkle a little lemon juice over to serve4 ,a variation is made by using chopped chives only1 or each ring of onion may be filled with them4 ,,creole ,,savoury ,toast one side of shaped pieces of bread1 and butter the untoasted side1 and on it spread a layer of chopped tomato mixed with half as much chopped green pepper and some salt4 ,put in the oven or under the gas flame for five minutes1 and upon removing arrange a cone of finely chopped onion in the centre of each4 ,,egg ,,savoury ,use fresh bread slightly toasted or less soft bread without toasting4 ,cut in squares1 diamonds1 or rounds1 and sprinkle with ,worcestershire sauce1 or any good sauce1 then cover neatly with the chopped whites of hard-boiled1 well-salted eggs1 on which arrange a centre of the riced yolks4 ,put a round slice from a black pickled walnut on each corner1 dot with capers1 and sprinkle with paprika4 ,,horse-,,radish ,,savoury ,spread oblong pieces of bread thinly with mustard1 cover with a layer of chopped whites of hard-boiled eggs mixed with a little grated horse-radish1 arrange capers in strips crosswise of the bread1 and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve4 ,at the corners and in the centre place thin slices of gherkins4 ,,mustard ,,savoury ,cut shaped pieces of bread and spread with made mustard4 ,cover them with chopped hard-boiled eggs mixed with a little chopped chives4 ,arrange capers in lines or any pattern on this4 ,season well4 ,,neufch,,tel ,,savoury ,mix ,neufchtel cheese with #a_/d as much butter and rub to a cream1 and then squeeze through a tube onto salted1 hot crackers1 forming star-like rosettes4 ,sprinkle with paprika1 garnish with capers4 ,,onion ,,savoury ,use shaped pieces of bread and spread thinly with butter1 then arrange a quarter-inch layer of finely minced ,spanish onion mixed with chopped parsley and slightly dampened with tomato sauce2 put in the centre of each the ring of a slice of hard-boiled egg1 with a slice of pickled walnut fitted into it4 ,,pickle ,,savoury ,spread any savoury sauce and then cream cheese on oblong pieces of bread1 and arrange on this thin slices of small sour pickles in a neat row1 lengthwise4 ,sprinkle with paprika4 ,,stuffed ,,olive ,,savoury ,arrange on squares of bread spread with tomato or any tart sauce strips of riced yolk of hard-boiled egg2 form squares by placing them both ways of the bread1 and in each put a ring of the white of hard-boiled egg sliced1 and fill the centre with a slice of pimola or any other stuffed olive4 ,,caper ,,savoury ,make same as the above using capers to fill the egg rings4 ,,tomato ,,mayonnaise ,,savoury ,chop tomatoes and mix with them a thick mayonnaise1 either plain or flavoured with herbs4 ,spread on shaped pieces of bread1 and garnish with thin rings sliced from green peppers4 ,,tomato ,,savoury ,cut rounds of bread the size of the tomatoes to be used and toast one side2 then butter the other side and arrange on each a slice of tomato1 dredge with salt1 pepper1 and dry mustard1 sprinkle with mushroom catsup or walnut catsup1 and set under the burners of a gas stove for five minutes or until heated but not softened4 ,garnish with watercress to serve4 ,,liptauer ,,savoury ,spread shaped pieces of bread with ,liptauer cheese and garnish with slices of pickle4 ,,sweet ,,pimento ,,savoury ,toast fresh bread slightly1 cut into shapes and butter one side1 and on this arrange a trimmed piece of canned ,spanish pimento sprinkled with celery salt1 and set under the gas flame of a gas stove for five minutes to heat4 ,,rounds ,,of ,,toast ,to make rounds of bread or toast take an empty tin the size required and press it firmly into a slice of bread1 thus cutting the round evenly and neatly4 ,cutters for cutting vegetables into fancy shapes are convenient for savouries4 ,one farmer said to me1 ,you cannot live on vegetable food1 for it furnishes nothing to make bones with2 and so he religiously devotes a part of his day to supplying his system with the raw material of bones1 walking all the while he talks1 behind his oxen1 who1 with vegetable made bones1 jerk him and his lumbering plow along in spite of obstacles4 ,i have found repeatedly of late years that ,i cannot fish without falling a little in self-respect4 ,henry ,david ,thoreau4 ,,sandwiches ,the recipes given under ,savouries can also be used in making sandwiches1 and originality can have full play here as in the making of dainty and appetising savouries4 ,,savoury ,,butter ,,sandwiches ,use unsalted or slightly salted butter1 and with a silver knife press into it any flavour desired1--onion juice1 paprika1 various sauces1 chopped peppers1 or capers1--using #a teaspoon of minced herbs1 etc41 to each tablespoon of butter4 ,spread in sandwiches4 ,,providence ,,house ,,club ,,sandwiches ,cut fresh bread in medium thick slices1 trim the four edges1 and butter it with butter somewhat softened by warmth4 ,on one side of two slices which belong next to each other put thinly sliced peeled tomatoes1 filling in bits to cover the bread neatly4 ,press #d or #e slices cut from pickled walnuts into the juicy parts of the tomatoes1 lay #f or #g capers also in1 and use half a teaspoon of the tiny ,german pearl onion pickles to each sandwich4 ,sprinkle with salt1 pepper1 and celery salt1 and spread with mayonnaise4 ,press the other piece of bread firmly on1 and wrap in waxed paper for picnics4 ,vary with chopped chives1 tarragon leaves1 ,french dressing1 etc4 ,,apple ,,sandwiches ,arrange thinly sliced1 cored apples between layers of buttered bread from which the crust has been cut4 ,sprinkle with salt and spread with mayonnaise1 into which a few chopped nuts have been mixed4 ,,creole ,,sandwiches ,trim and butter squares of bread and fit to them thinly sliced tomatoes1 and spread with thin mustard2 slice green peppers very thin1 and arrange sections of the rings here and there over the tomatoes4 ,use a little minced chives or shallot1 or onions1 and season with salt and pepper and lemon juice or some sauce4 ,,bombay ,,sandwiches ,spread squares of bread with curry paste1 and cover with chopped tomato to which is added a little chopped onion and the same amount of chopped sour apples4 ,season with salt4 ,,peanut-,,butter ,,sandwiches ,spread small oblong pieces of bread1 from which the crust is cut1 with peanut butter blended with cream1 and press firmly together4 ,,egg ,,sandwiches ,break #b eggs into a frying pan containing a little melted butter and let them spread1 breaking the yolk with a spoon after they are in the pan2 let them fry until the edges begin to brown1 then season with salt and pepper1 and sprinkle with chopped chives4 ,cut pieces out to fit the bread slices to be used1 and1 after trimming and buttering the bread1 arrange them on one side of the sandwich4 ,use with no other flavouring1 or sprinkle with ,worcestershire sauce1 or spread with mustard4 ,wrap in waxed paper for picnics4 ,,nut ,,sandwiches ,mix chopped nuts in thick cream or mayonnaise1 and spread between slices of bread1 either with or without a lettuce leaf4 ,sprinkle with cayenne4 ,,lettuce ,,sandwiches ,spread oblong slices of trimmed bread with butter1 lay a lettuce leaf between1 trimmed to size1 and spread with plain or green mayonnaise4 ,,pimola ,,sandwiches ,butter small squares of bread and arrange on them sliced pimolas or any stuffed olives1 sprinkle with lemon juice1 or spread with mayonnaise4 ,,pickle ,,sandwiches ,slice large pickles and arrange them between buttered bread slices4 ,if ,german ,dill pickles are used and ,german flavours liked sprinkle with caraway seeds1 and use rye bread4 ,,cheese ,,sandwiches ,cut ,american or ,swiss cheese very thin1 spread with mustard1 and place a piece1 trimmed to the size of the bread used1 between two pieces of buttered white or rye bread4 ,,german ,,sandwiches ,use rye or black bread1 with caraway seeds baked in it1 spread the two slices with unsalted butter1 and on one arrange thin slices of ,swiss cheese2 spread this with ,german or ,french mustard1 and arrange on it #b or #c slices of ,dill pickles4 ,,honolulu ,,sandwiches ,pare and core #c apples1 stem and seed #b sweet green peppers1 and put them through a vegetable mill4 ,mix them into #b ,neufchtel cheeses1 and use as filling for brown or white bread sandwiches4 ,he prayeth well who loveth well ,both man and bird and beast2 ,he prayeth best who loveth best ,all things both great and small2 ,for the dear ,god who loveth us1 ,he made and loveth all4 ,coleridge4 ,,pastry1 ,,patty ,,cases1 ,etc4 ,,pie-,,crust ,shortened pie-crust is made by using for one pie #b_/c of a cup of flour1 with #a_/c of a teaspoon of baking powder and #a_/d of a teaspoon of salt in it4 ,sift this onto #a_/b a cup of cocoanut butter or #a_/b a cup of butter1 or these two in equal proportions1 dampen with ice-water1 and roll out five or six times4 ,keep ice-cold until used4 ,,easy ,,puff ,,paste ,use a chopping bowl for mixing the paste1 and into it put #d cups of flour 7sifted71 #a tablespoon of sugar and #a teaspoon of salt1 adding it a spoonful at a time4 ,use #b cups of butter1 chopping it into the flour until it is as fine as possible4 ,beat #b eggs for five minutes and add to them the juice of one lemon and #a_/b cup of very cold water1 and stir this gradually into the paste4 ,when mixed lift the paste to a well-floured pastry board1 roll it into a rectangular shape1 fold it over onto itself from the four sides1 then roll again1 and repeat this process four times4 ,now fold into a thin piece of linen1 and place on a plate near the ice in the refrigerator1 and let it stand half an hour or more4 ,roll out again and use for patties1 or pie-crust4 ,,timbale ,,cases ,make a batter of #c_/d of a cup of flour1 #a_/b cup of milk in which #a egg has been beaten1 #a teaspoon of sugar1 #a saltspoon of salt1 and at the very last add #a tablespoon of olive oil4 ,dip the timbale iron in the batter1 then in hot vegetable fat1 taking care it does not touch the bottom of the pan4 ,when a golden brown remove and place on paper to drain1 and proceed thus until a sufficient number has been made4 ,fill with chestnuts1 mushrooms1 etc41 in sauce1 and reheat in the oven after filling4 ,,batter ,,for ,,fritters ,make as for timbale cases and dip the vegetables or fruit to be fried in it1 and fry until golden brown in hot fat4 ,,pastry ,,for ,,patty ,,pans ,,or ,,cases ,instead of frying-batter for timbale cases a paste can be made with #a #a_/b cups of flour1 #a egg-yolk1 and #c tablespoons of butter well-mixed and dampened to the proper consistency by using perhaps #a_/b cup of cold water4 ,roll out very thin1 about #a_/af of an inch1 and press into the small pans or moulds after buttering them4 ,trim neatly1 and press a little cup of buttered tissue paper in each1 fill this with rice to protect the inside from too much heat and to keep flat on the bottom1 and bake in a rather slow oven4 ,do not turn out until cooled1 and do not fill until wanted4 ,ordinary pastry may be used also to line moulds for patty cases1 timbales1 etc4 ,,potato ,,crust ,boil good-sized potatoes with the skins on1 peel while hot1 and press through a ricer or sieve1 mix with an equal quantity of white flour or whole wheat flour and a little salt1 and dampen with cream4 ,press together and roll out for top crust of vegetable pies4 ,,essex ,,pastry ,mix equal parts of mashed potato and flour pastry1 and use baked in small squares as a garnish1 or as a covering for deep vegetable pie4 ,,dumplings ,sift #b cups of flour1 add to it #a heaping teaspoon of baking powder and #a_/b teaspoon of salt1 and sift again4 ,stir into this #a scant cup of milk1 or just enough to make a dough that can scarcely be handled without sticking to the fingers4 ,drop in boiling vegetable stock or into a stew and let boil rapidly ten minutes1 taking great care not to uncover the kettle until just as the dumplings are removed4 ,serve at once in the stew or with brown sauce4 ,,croutons ,cut slices #a_/d of an inch thick of stale bread1 and with a knife cut across both ways to make tiny squares4 ,dry a few moments1 then toss in a little hot butter to brown and serve warm4 ,,bread ,,crumbs ,a jar of bread crumbs should always be kept on hand4 ,use stale bread1 break it into bits1 and brown it slightly in the oven4 ,then with a roller1 or in a mortar1 crumble it and crush it to powdered crumbs4 ,if a jar of light crumbs and one of golden brown crumbs are kept ready1 they will be found most convenient4 ,a small unkindness is a great offence4 ,hannah ,more4 ,a ,,few ,,hot ,,breads ,,baking ,,powder ,,biscuits ,take #b tablespoons of butter and sift onto them lightly #b cups of flour in which #a heaping teaspoon of baking powder is mixed1 and with freshly washed1 cool hands mix the flour and butter thoroughly together1 then pour on slowly1 stirring with a wooden spoon1 #a cup of milk2 with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency1 but if too thin or too thick1 judgment must be used1 as the dough should be so that with well-floured hands it can scarcely be handled1 but can with rapid motions be made into a roll which will keep its shape when put on a well-floured bread board4 ,it should then be rolled lightly with a roller to the thickness of three quarters of an inch1 and with a biscuit cutter1 the edge of which should be dipped in flour before using1 cut the rounds quickly out and place them at once in a shallow buttered pan and set in the oven4 ,they should be properly cooked in eighteen or twenty minutes4 ,the smallest sized baking powder tin is exactly the right size for a biscuit cutter4 ,this same recipe makes dumplings1 strawberry short-cake1 and the top of vegetable pies4 ,,pop ,,overs ,mix #a saltspoon of salt with #a cup of flour1 and add slowly enough from #a cup of milk to just make a smooth paste2 stir this well1 then add the remaining milk and the beaten yolk of #a egg1 and then the white whisked to a stiff froth4 ,put the batter in buttered gem pans or earthenware cups1 and cook in the oven about twenty-five minutes1 or until browned and standing very high4 ,serve at once4 ,,graham ,,gems ,mix #b cups of whole wheat flour1 #a_/b teaspoon of salt1 #a tablespoon of sugar1 and stir onto this #a cup of milk containing the beaten yolks of #b eggs1 then add the beaten whites of the eggs1 and put in hot buttered gem pans4 ,bake about twenty-five minutes4 ,,tennessee ,,corn ,,bread ,beat #b eggs in a mixing bowl1 add #a heaping teaspoon of granulated sugar1 and #a cup of milk2 mix #a_/b cup of white flour1 #a cup of yellow corn meal1 and #c teaspoons of baking powder1 and sift these into the milk1 stirring constantly4 ,the batter should be thin enough to spread readily when poured into the inch-deep baking pan4 ,just before pouring in the batter put #a tablespoon of butter in the baking tin and when it melts1 stir the batter into it2 this is the secret of crisp brown bottom crust and was learned from an old negro cook4 ,bake twenty minutes to half an hour or until tinged with brown4 ,,southern ,,rice ,,muffins ,with #a cup of boiled rice put #a cup of milk1 #a tablespoon of butter1 the beaten yolks of #b eggs1 #a #a_/b cups of flour1 #a tablespoon of sugar1 #a_/b teaspoon of salt1 and #a heaping teaspoon of baking powder4 ,after mixing well add the well-beaten whites of the eggs1 pour into hot buttered gem pans1 and bake in a quick oven from twenty to twenty-five minutes4 ,,rice ,,griddlecakes ,mix well together #b eggs1 #b cups of milk1 #a_/b teaspoon of salt1 #a tablespoon of sugar1 #b cups of flour1 #b teaspoons of baking powder1 and #a #a_/b cups of boiled rice4 ,bake on a hot buttered griddle1 browning both sides4 ,,corn ,,cakes ,in #a #a_/b cups of sour milk put #a teaspoon of soda1 #a beaten egg1 #a tablespoon of sugar1 #a teaspoon of salt1 #a scant #a_/b cup of white flour1 and thicken with enough yellow corn meal to make a thin batter4 ,fry a golden brown on a hot buttered griddle4 ,,wheat ,,cakes ,beat #b eggs lightly and pour over them #b cups of milk2 mix #b teaspoons of baking powder with #b cups of flour and #a_/b teaspoon of salt1 and sift lightly into the milk1 stirring constantly4 ,cook in small pancakes on a hot buttered griddle4 ,,gingerbread ,beat the yolks of #b eggs lightly1 melt #a_/b cup of butter and add to the eggs1 then stir in #a_/b cup of milk1 #a teaspoon of soda1 and #a #a_/b cups of dark molasses4 ,then add slowly #c cups of sifted flour and #a tablespoon of ginger1 and after beating the whites of the eggs to a stiff froth stir them in with a fork4 ,bake in an inch-deep baking pan in a slow oven for three quarters of an hour4 ,,sunday ,,morning ,,waffles ,beat #b eggs thoroughly1 and add to them #b cups of milk and #a saltspoon of salt1 and sift into the milk #b cups of flour containing #b heaping teaspoons of baking powder1 stirring constantly4 ,some flour thickens more than others1 and if more must be added sift it before stirring in4 ,the secret of the excellence of waffles is not getting the batter too thick2 it must spread readily when put upon the iron but not run4 ,melt #a tablespoon of butter and put it in the batter at the last moment4 ,butter the hot waffle iron1 using a bristle brush an inch or so wide for the purpose1 over half-fill the iron with batter 7using a large spoon71 let one side brown1 and then turn1 to brown the other4 ,divide into the four parts indicated by the iron and serve with maple syrup4 ,god made all the creatures ,and gave them our love and our fear1 ,to give sign that we and they ,are ,his children1--one family here4 ,robert ,browning4 ,,plum ,,pudding ,,and ,,mince ,,pie ,,plum ,,pudding ,blanch #a cup of almonds and #a_/b cup of ,brazil nuts1 and put them through a fine grinder2 add to them #a cup of blanched chopped walnuts1 and mix with these #b cups of very fine bread crumbs1 #a_/b cup of butter1 #a_/b cup of brown sugar1 the grated rind of #c lemons 7washed well before grating71 #b cups of seedless raisins1 #b cups of currants1 #b cups of light ,sultana raisins1 #a cup of mixed candied peel finely shredded1 and when well blended stir into this six slightly beaten eggs and #a teaspoon of salt4 ,put in a pudding basin and steam or boil for eight hours2 boil several hours to reheat the day it is to be used4 ,serve with brandy sauce and nun's butter4 ,,plum ,,pudding ,,sauce ,beat #a egg until very light1 stir into it #a cup of sugar1 and when blended add #c tablespoons of boiling water and cook over boiling water for five minutes1 adding #a wineglass of brandy during the last two minutes' cooking4 ,,nun',s ,,butter ,beat #a_/b cup of butter until creamy1 and add slowly to it #a cup of powdered 7or granulated7 sugar4 ,add #a tablespoon of vanilla1 lemon1 or brandy1 and a sprinkling of grated nutmeg4 ,,mince ,,pie ,bake #c large apples1 and press them through a sieve to remove skins and cores2 grate the rinds from #c lemons1 and add this and the juice of the lemons to the apple pulp2 wash1 pick over1 and bruise in a mortar #a cup of currants2 stone #b cups of raisins1 and cut them in slices4 ,mix these all well together1 chop into them #a cup of butter 7or cocoanut butter71 a little salt1 #d cups of brown sugar1 #a tablespoon of candied lemon peel1 #a tablespoon of candied citron1 and #a tablespoon of candied orange peel1 all well minced1 and after stirring well1 add #b tablespoons of orange marmalade and #a_/b cup of good brandy4 ,put in sealed glass jars1 cover with wax or brandied paper before the jar is closed1 and use for pies in two weeks4 ,wilt thou draw near the ,nature of the gods8 ,draw near them in being merciful4 ,sweet mercy is nobility's true badge4 ,shakspere4 ,,menus ,menus in a cook-book are perhaps not always worth the space devoted to them1 but as the beginner in ,vegetarianism often finds the arranging of a menu in such a way that it does not depart too far from the accustomed manner of serving food the most difficult part of the task she has set herself1 a few menus are here given1 more with an idea of showing what dishes are most suitable as ,entremets1 ,piecs de ,resistance1 and ,entres1 than with the thought that they will be followed absolutely1 for they can of course be changed in many ways1 and very much simplified for ordinary use1 and amplified for formal occasions4 ,,thanksgiving ,,dinner ,,fresh ,,mushroom ,,cocktail ,,pimolas ,,celery 444 ,,cream ,,of ,,artichokes ,,crackers ,,radishes 444 ,,asparagus ,,in ,,dutch ,,butter 444 ,,michaelmas ,,loaf ,,mashed ,,potatoes ,,roast ,,sweet ,,potatoes ,,cranberry ,,sauce ,,baked ,,celery 444 ,,tomato ,,salad ,,with ,,mayonnaise 444 ,,frozen ,,cranberry ,,punch ,,mince ,,pie ,,pumpkin ,,pie ,,nuts ,,and ,,raisins ,,fruit ,,coffee ,,christmas ,,dinner ,,pimento ,,cocktail ,,olives 444 ,,mushroom ,,stew ,,crackers ,,celery 444 ,,fried ,,egg-,,plant ,,with ,,sauce ,,tartare 444 ,,christmas ,,loaf ,,potatoes ,,souffl ,,glazed ,,onions ,,chilled ,,apple ,,sauce 444 ,,cr,,me ,,de ,,menthe ,,punch 444 ,,waldorf ,,salad 444 ,,plum ,,pudding ,,brandt ,,sauce ,,hard ,,sauce 444 ,,nuts ,,raisins ,,fruit ,,coffee ,,easter ,,dinner ,,cream ,,of ,,green ,,pea ,,in ,,cups 444 ,,fresh ,,mushroom ,,patties 444 ,,roast ,,nut ,,and ,,barley ,,loaf ,,creamed ,,new ,,potatoes ,,mint ,,sauce ,,new ,,peas ,,paysanne 444 ,,fruit ,,sherbet 444 ,,dessert ,a ,,dozen ,,dinners ,,black ,,bean ,,soup ,,olives 444 ,,jerusalem ,,artichokes ,,in ,,butter ,,stuffed ,,tomatoes ,,german ,,spinach ,,delmonico ,,potatoes 444 ,,lettuce ,,salad 444 ,,dessert -------- ,,beet ,,savoury 444 ,,tomato-,,okra ,,soup ,,small ,,crackers ,,celery 444 ,,glorified ,,carrots 444 ,,asparagus ,,tips ,,in ,,butter ,,potato ,,cases ,,peas 444 ,,dessert -------- ,,cream ,,of ,,carrots ,,green ,,peas ,,in ,,patty ,,cases 444 ,,brussels ,,sprouts ,,with ,,chestnuts ,,turnips ,,with ,,potato ,,creamed ,,onions 444 ,,narragansett ,,salad 444 ,,dessert -------- ,,calcutta ,,bisque 444 ,,tomatoes ,,casino 444 ,,steamed ,,nut ,,loaf ,,with ,,caper ,,sauce ,,leeks ,,in ,,butter ,,roast ,,potatoes 444 ,,celery ,,salad 444 ,,dessert -------- ,,heilbronn ,,soup 444 ,,button ,,mushrooms ,,in ,,timbale ,,cases 444 ,,celery ,,in ,,casserole ,,potato ,,croquettes ,,spinach ,,souffl 444 ,,pimento ,,salad 444 ,,dessert -------- ,,clear ,,consomm ,,croutons 444 ,,globe ,,artichoke ,,with ,,sauce ,,hollandaise 444 ,,stuffed ,,peppers ,,potato ,,straws ,,grilled ,,tomatoes 444 ,,watercress ,,salad 444 ,,dessert -------- ,,cream ,,of ,,green ,,pea 444 ,,fresh ,,asparagus ,,on ,,toast 444 ,,stuffed ,,cucumbers4 ,,new ,,potatoes1 ,,creamed ,,devilled ,,tomatoes 444 ,,mushrooms ,,in ,,cases 444 ,,dessert -------- ,,mulligatawny ,,soup 444 ,,ladies ,,cabbage ,,in ,,ramekins 444 ,,chestnut ,,pur,e ,,mock ,,new ,,potatoes ,,creamed ,,beets 444 ,,fetticus ,,salad 444 ,,dessert -------- ,,julienne ,,soup 444 ,,creamed ,,salsify ,,patties 444 ,,mushrooms ,,in ,,casserole ,,mashed ,,potatoes ,,green ,,string ,,beans 444 ,,banana ,,fritters 444 ,,dessert -------- ,,cream ,,of ,,celery ,,olives ,,radishes 444 ,,chestnuts ,,in ,,cases 444 ,,brussels ,,sprouts ,,creamed ,,roast ,,potatoes ,,french ,,beans ,,creole ,,croquettes 444 ,,celery ,,salad 444 ,,dessert -------- ,,cockie-,,leekie ,,soup 444 ,,fried ,,artichokes ,,tartare 444 ,,italian ,,cauliflower ,,riced ,,potatoes ,,nut ,,croquettes 444 ,,russian ,,cucumber ,,salad 444 ,,dessert -------- ,,pur,e ,,mongole ,,olives 444 ,,escalloped ,,potatoes ,,vegetable ,,casserole 444 ,,celery ,,patties 444 ,,romaine ,,salad 444 ,,dessert ,a ,,dozen ,,luncheons ,,cream ,,of ,,corn ,,in ,,cups 444 ,,egg ,,timbales ,,with ,,tomato ,,sauce 444 ,,artichokes ,,vinaigrette 444 ,,dessert -------- ,,button ,,mushroom ,,cocktails ,,in ,,pepper ,,cases 444 ,,baked ,,celery ,,peas ,,in ,,cases ,,potato ,,nut ,,croquettes 444 ,,italian ,,salad 444 ,,dessert -------- ,,cream ,,of ,,spinach 444 ,,fried ,,egg-,,plant ,,with ,,tomato ,,sauce 444 ,,spinach ,,with ,,cheese1 ,,in ,,patty ,,cases ,,potatoes ,,au ,,gratin 444 ,,grape-,,fruit ,,salad 444 ,,dessert -------- ,,brown ,,bread ,,savoury 444 ,,clear ,,consomm ,,in ,,cups 444 ,,eggs ,,carmelite ,,fried ,,potatoes ,,souffl ,,cauliflower ,,fritters 444 ,,lettuce-,,pimento ,,salad ,,with ,,cheese ,,balls 444 ,,dessert -------- ,,tomato-,,corn ,,cream 444 ,,filled ,,mushrooms ,,stuffed ,,peppers ,,creamed ,,tomatoes ,,potatoes ,,and ,,cheese 444 ,,cherry ,,salad 444 ,,dessert -------- ,,tomato-,,mayonnaise ,,savoury 444 ,,cream ,,of ,,rice 444 ,,boiled ,,bananas ,,with ,,tomato ,,sauce ,,mushroom ,,loaf ,,philadelphia ,,salad 444 ,,dessert -------- ,,creamed ,,pimentos 444 ,,salsify ,,in ,,coquilles 444 ,,mushrooms ,,sur ,,cloche 444 ,,pineapple ,,and ,,celery ,,salad 444 ,,dessert -------- ,,canton ,,stew 444 ,,nut ,,croquettes ,,with ,,sauce 444 ,,rice ,,czarina ,,potatoes ,,in ,,cradles 444 ,,pink-,,egg ,,salad 444 ,,dessert -------- ,,pimento ,,cocktail 444 ,,corn ,,in ,,tomato ,,cases 444 ,,macaroni ,,bianca 444 ,,special ,,mixed ,,salad 444 ,,dessert -------- ,,caper ,,savoury 444 ,,cream ,,of ,,artichoke 444 ,,chop ,,suey ,,italian ,,croquettes 444 ,,polish ,,salad 444 ,,dessert -------- ,,fresh ,,mushroom ,,cocktail 444 ,,lima ,,bean ,,cream ,,in ,,cups 444 ,,bordeaux ,,pie ,,parisian ,,potatoes 444 ,,asparagus ,,vinaigrette 444 ,,dessert -------- ,,creole ,,savoury 444 ,,carrots ,,delmonico ,,en ,,cases 444 ,,mushrooms ,,in ,,casserole ,,stuffed ,,tomatoes ,,potatoes ,,duchesse 444 ,,artichoke ,,salad 444 ,,dessert ,the wolf also shall dwell with the lamb1 and the leopard shall lie down with the kid2 and the calf and the young lion and the fatling together2 and a little child shall lead them4 ,and the cow and the bear shall feed2 their young ones shall lie down together2 and the lion shall eat straw like the ox4 ,and the sucking child shall play on the hole of the asp1 and the weaned child shall put his hand on the cockatrice' den4 ,they shall not hurt nor destroy in all my holy mountain3 for the earth shall be full of the knowledge of the ,lord1 as the waters cover the sea4 ,isaiah xi1 #f-i4 ,,index ,introduction1 #aa ,the ,kitchen1 #bi ,the ,dining ,room1 #ce ,seasoning1 #ci ,measuring1 #ci ,thickening1 #dj ,an ,herb ,garden1 #dj ,gelatine1 #da ,fat for ,frying1 #da ,canned ,goods1 #da ,,soups ,vegetable ,stock1 #de ,a ,simple ,consomm1 #de ,clear ,bouillon1 #df ,cream of ,artichoke1 #dg with ,nasturtiums1 #dg ,lima ,beans1 #ej ,carrot and ,onion1 #eb ,carrots1 #ec ,cauliflower1 #ec ,celery1 #ed ,cheese1 #ec ,chestnut1 #ee ,corn1 #ee ,curry1 #ef ,lentil1 #ei ,onion1 #fa ,green ,pea1 #fc ,rice1 #fe ,spinach1 #fg ,tomato1 #gj ,vegetable1 #gd ,soup1 ,asparagus1 #dh ,barley and ,tomato1 #dh ,black ,bean1 #dh ,belgian1 #di ,plain ,bean1 #di ,brown ,bean1 #di ,red ,bean1 #ej ,dutch ,cabbage1 #ea ,calcutta ,bisque1 #ea ,canton ,stew1 #ea ,carrot ,broth1 #eb ,chestnut1 #ed ,cockie-,leekie1 #ef ,creole1 #ef ,florentine1 #eg ,heilbronn1 #eg ,julienne1 #eh ,red ,lentil1 #eh ,pure ,mongole1 #ei ,hungarian1 #ei ,mushroom ,bisque1 #fj ,mushroom1 #fj ,mushroom ,stew1 #fa ,noodle1 #fa ,okra1 #fa ,onion au ,fromage1 #fb ,new ,green ,pea1 #fb ,split ,pea1 #fc ,princess1 #fd ,potato1 #fd ,german ,potato1 #fd ,potato 7,flora71 #fe ,rice and ,tomato1 #fe ,rice-,okra1 #ff ,salsify 7,oyster ,plant71 #ff ,spinach-,tomato1 #fg ,sorrel 7,french71 #fh ,sorrel 7,german71 #fh ,st4 ,germaine1 #fh ,spaghetti1 #fi ,scotch ,broth1 #fi ,spanish ,tomato1 #gj ,tomato-,tapioca1 #gj ,tomato and ,corn1 #ga ,tomato-,macaroni1 #ga ,tomato1 #ga ,tomato-,okra1 #ga ,mulligatawny1 #gb ,vegetable ,no4 #a1 #gb ,vegetable ,no4 #b1 #gc ,vegetable ,no4 #c1 #gc ,vegetable ,no4 #d1 #gc ,vegetable ,no4 #e1 #gd ,vegetable ,marrow1 #ge ,,vegetables ,artichokes 7,jerusalem7 in ,butter1 #gi au ,gratin1 #gi with ,tomato ,sauce1 #gi with ,french ,sauce1 #hj ,fritters1 #hj ,fried1 #hj ,french ,fried1 #hj ,tartare1 #ha ,fried with ,tomato ,sauce1 #ha ,lyonnaise1 #ha ,pure1 #ha ,newburg1 #hb ,artichokes 7,globe71 #hb to steam1 #hc to boil1 #hc with ,mushrooms1 #hd ,vinaigrette1 #hd ,fonds1 #hd ,asparagus1 #he with ,white ,sauce1 #he with ,dutch ,butter1 #he ,tips1 #hf ,white1 #hf ,vinaigrette1 #hf ,fried ,tips1 #hf ,tips with ,white ,sauce1 #hg in ,bread ,cases1 #hg ,escalloped1 #hg ,apples1 ,griddled1 #hh ,apple ,fritters1 #hh ,bananas1 boiled1 #hh with ,tomatoes1 #hh ,banana ,fritters1 #hi ,boston ,beans1 #hi ,beans1 ,green ,string1 #ij ,golden ,wax1 #ij ,french1 #ij ,deutschland1 #ij ,florentine1 #ia and ,corn1 #ia ,italian1 #ia ,spanish1 #ib ,lima1 #ib ,lima ,hollandaise1 #ic ,lima ,creamed1 #ic ,lima ,sauquetash1 #ic ,beets1 #id ,creamed1 #id ,virginia1 #id ,piquant1 #ie ,german1 #ie ,pickled1 #ie ,brussels ,sprouts1 #if in ,dutch ,butter1 #if with ,celery1 #if with ,chestnuts1 #ig ,lyonnaise1 #ig ,creamed1 #ig in ,bread ,cases1 #ig ,cabbage1 #ih ,new ,england1 #ih ,western1 #ih ,sarmas1 #ii ,lichtenstein1 #ii ,lady1 #ajj ,cold ,slaw1 #ajj ,german ,red1 #ajj ,hungarian1 #ajj ,pickled ,red1 #aja ,carrots1 ,creamed1 #aja with ,potatoes1 #ajb ,saut1 #ajb ,glorified1 #ajb ,glazed1 #ajc ,delmonico1 #ajc ,souffl1 #ajd ,cauliflower1 #ajd ,creamed1 #ajd au ,gratin1 #aje ,german1 #aje ,italian1 #aje ,fritters1 #aje ,celery1 ,creamed1 #ajf in ,brown ,sauce1 #ajf in ,casserole1 #ajf ,baked1 #ajg ,cpes1 #ajg ,corn1 ,boiled1 #ajh ,roasted1 #ajh ,pudding1 #ajh in ,cases1 #ajh ,creole1 #aji and ,tomato ,pie1 #aji ,chowder1 #aji ,rhode ,island ,escallop1 #aaj ,cucumbers1 ,stewed1 #aaj ,stuffed1 #aaj ,egg ,plant with ,sauce ,tartare1 #aaa with ,tomato ,sauce1 #aaa ,endive1 ,creamed1 #aaa ,kohlrabi1 #aab au ,gratin1 #aab ,lentils1 ,egyptian1 #aab ,german1 #aac ,lentil ,pie1 #aab ,leeks1 #aac ,mushrooms1 #aad ,stewed1 #aad ,german1 #aad ,newburg1 #aae on ,toast1 #aae ,grilled1 #aaf ,sur ,cloche1 #aaf in ,casserole1 #aaf ,filled1 #aag with ,truffles1 #aag with ,peas1 #aag with ,onions1 #aag with ,egg1 #aah ,canned1 #aah ,czarina1 #aai ,mushroom and ,chestnut ,ragout1 #aae ,loaf1 #aai ,okra1 ,stewed1 #abj ,okra and ,grilled ,tomatoes1 #abj with ,tomato ,sauce1 #abj and ,tomato ,escallop1 #abj ,onions1 ,boiled1 #aba ,creamed1 #aba with ,brown ,sauce1 #aba au ,gratin1 #abb with ,cheese1 #abb ,escalloped1 #abb ,baked with ,chestnuts1 #abb ,souffl1 #abc ,bordeaux1 #abc and ,tomato ,escallop1 #abd ,beatrice1 #abd ,stuffed1 #abd ,fried1 #abe ,french ,fried1 #abe in ,potato ,cradles1 #abf ,small1 #abf ,glazed1 #abf and ,apples1 #abf ,parsnips1 ,boiled1 #abg in ,butter1 #abg ,fried1 #abg ,french ,fried1 #abg ,broiled1 #abh ,peas1 ,green1 #abh ,paysanne1 #abh ,canned1 #abh with ,onion1 #abh ,peppers1 ,stuffed1 #abi with ,mushrooms1 #abi with ,rice1 #abi with ,egg1 #acj with ,corn1 #acj ,escalloped with ,corn1 #acj ,fried1 #aca ,pimentos1 ,creamed1 #aca ,rolled1 #aca with ,okra1 #acb with ,tomato1 #acb ,potatoes1 #acb ,mashed1 #acc in cases1 #acc ,souffl1 #acd ,riced1 #acd ,mashed with ,onion1 #ace ,baked1 #ace ,roast1 #ace ,denver1 #ace ,broiled1 #acf ,fried ,souffl1 #acf ,whole ,fried1 #acf ,french ,fried1 #acg ,parisian1 #acg ,lyonnaise1 #ach ,german ,fried1 #ach ,creamed1 #aci ,escalloped1 #aci ,delmonico1 #adj ,oak ,hill1 #adj ,heilbronn1 #adj ,curried1 #adb ,rennequin1 #adb and ,cheese1 #adc ,escallop with ,onion1 #adc ,new1 in ,butter1 #adc ,creamed ,new1 #add ,baked ,new1 #add ,mock ,new1 #add ,potato ,fritters1 #acd ,straws1 #acg ,cradles1 #ach ,savoury1 #aci ,cakes1 #ada ,hash1 #ada ,omelet1 #ada ,fricassee1 #adb ,saratoga ,chips1 #acg ,sweet ,potatoes1 ,boiled1 #ade ,baked1 #ade ,mashed1 #ade ,souffl1 #ade ,escalloped1 #adf ,stuffed1 #adf ,maryland1 #adg ,candied1 #adh ,griddled1 #adh ,fried1 #adh ,french ,fried1 #adh ,glazed1 #adi ,sweet ,potato ,pie1 #adf ,texas1 #adg ,salsify 7,oyster ,plant71 #adi ,english1 #adi in ,coquilles1 #adi ,escalloped1 #aej ,tartare1 #aej ,black1 #aej ,spinach1 #aej ,german1 #aea with ,white ,sauce1 #aea with ,rhubarb1 #aea ,italian1 #aeb ,novelty1 #aeb ,souffl1 #aeb ,squash1 ,baked1 #aec ,california1 #aec ,tomatoes1 ,stewed1 #aec ,escalloped1 #aed ,breaded1 #aed ,fried1 #aed ,devilled1 #aee ,creamed1 #aee ,baked with ,mushrooms1 #aef with ,nut ,force-meat1 #aef ,stuffed with ,egg and ,peppers1 #aef ,baked with ,peppers1 #aef ,filled with ,egg1 #aeg ,stuffed with ,spinach1 #aeg with ,macaroni1 #aeh and ,onion1 #aeh ,casino1 #aei ,indienne1 #aei with ,eggs1 #aei ,curried1 #aei ,savoury1 #afj ,creole1 #afj and ,hominy1 #afa ,loaf1 #afj ,american ,rarebit1 #aeh ,turnips1 ,stewed1 #afa ,mashed1 #afb with ,potato1 #afb au ,gratin1 #afb ,ragout of1 #afb ,parisian1 #afc ,teltower ,rbchen1 #afc ,,vegetable ,,combinations ,chop ,suey1 #afg ,colcannon1 #afg ,macedoine of ,vegetables1 #afg ,canned1 #afh ,vegetable ,chowder1 #afh ,hash1 #afi ,stew1 #afi ,casserole1 #agj ,ragout1 #aga ,vegetable ,pie ,st4 ,georges1 #afi ,bordeaux1 #aga ,new ,orleans ,stew1 #agb ,curry1 ,indian1 #agb ,lentils1 #agc ,succotash1 #agc ,creole1 #agc ,various1 #agd ,,nut ,,dishes ,chestnuts1 ,italian1 #agg ,pure1 #agg ,peanut ,pure1 #agh ,michaelmas ,loaf1 #agh ,christmas ,loaf1 #agh ,nut and ,barley ,loaf 7,roast71 #agi ,nut and ,barley ,loaf 7,steamed71 #agi and ,hominy ,loaf1 #agi and ,fruit ,loaf1 #ahj ,foundation ,loaf1 #ahj ,nut ,hash1 #aha ,,rice1 ,,macaroni1 ,,etc4 ,rice1 ,boiled1 #ahe ,baked1 #ahe ,indian1 #ahe ,spanish1 #ahf ,tomato ,stew1 #ahf ,fried1 #ahf ,escalloped1 #ahf and ,cheese1 #ahg and ,tomatoes ,baked1 #ahg ,italian1 #ahg au ,gratin1 #ahh ,omelet1 #ahh ,czarina1 #ahh ,savoury1 #ahi ,unpolished1 #ahi ,pearl ,barley1 #ahi ,macaroni1 ,american1 #aij au ,gratin1 #aij ,bianca1 #aij ,italian1 #aia ,baked ,italian1 #aib with ,tomato and ,onion1 #aia ,mexican1 #aib and ,cheese1 #aib ,rarebit1 #aib ,spaghetti1 #aic ,noodles1 #aic ,german1 #aid ,italian1 #aid ,,croquettes ,croquettes1 ,bean1 #aig ,cheese1 #aig ,swiss ,cheese1 #aig ,chestnut1 #aih ,egg1 #aih ,farina1 #aih ,hominy1 #aii ,lentil1 #aii ,macaroni1 #aii ,italian1 #bjj ,tomato1 #bjj ,dried ,pea1 #bja ,nut and ,potato1 #bja and ,salsify1 #bja and ,cocoanut1 #bjb ,potato1 #bjb with ,cheese1 #bjb ,savoury1 #bjb ,mashed1 #bjc ,creole1 #bjc ,sweet1 #bjc ,rice1 #bjd ,sweetened1 #bjc ,pink1 #bjd ,curried1 #bjd ,carolina1 #bjd ,english ,savoury1 #bje ,mixed ,vegetable1 #bje ,,timbales ,,and ,,patties ,timbales1 ,corn1 #baj ,egg1 #bji ,egg-,tomato1 #bji ,pea1 #baj ,potato1 #baa and ,cheese1 #baj ,rice1 #baa ,savoury ,egg1 #bji ,patties1 ,artichoke1 #baa ,asparagus1 #bab ,celery1 #bab ,chestnut1 #bab ,green ,pea1 #bab ,egg1 #bac ,macedoine1 #bac ,mushroom1 #bac ,canned1 #bac ,,sauces ,caramel for ,colouring1 #bag ,reduced ,vinegar1 #bag ,sauce ,bernaise1 #bag ,black ,butter1 #bah ,bread1 #bah ,brown1 #bah ,various ,brown1 #bai ,bordelaise1 #bai ,curry1 #bai ,caper1 #bbj ,cheese1 #bbj ,cucumber1 #bbj ,devilled1 #bba ,egg1 #bba ,french1 #bba ,german1 #bba ,egg1 #bbb ,herb1 #bbb ,hollandaise1 #bbb ,horse-,radish1 #bbb ,matre d',htel1 #bbc ,mint1 #bbc ,nut1 #bbc ,onion1 #bbd ,parsley1 #bbd ,provenal1 #bbd ,piquant1 #bbe ,ravigote1 #bbe ,robert1 #bbe ,spanish1 #bbe ,spinach1 #bbf ,tartare1 #bbg ,tomato1 #bbg with other ,vegetables1 #bbg with ,nuts1 #bbg with ,egg1 #bbh ,vinaigrette1 #bbh ,white1 #bbh ,drawn ,butter1 #bai ,dutch ,butter1 #bbj ,parsley ,butter1 #bbd ,salad ,dressing1 #beg ,mayonnaise1 #beh ,,eggs ,eggs1 ,boiled1 #bca ,fried1 #bca ,poached1 #bcb with ,gravy1 #bcb ,indienne1 #bcb ,waldorf1 #bcb ,scrambled1 #bcc with ,cheese1 #bcc with ,mushrooms1 etc41 #bcc ,savoury1 #bcc ,indienne1 #bcd ,spanish1 #bcd ,shirred1 #bcd with ,tomatoes1 #bcd ,griddled1 #bce ,carmelite1 #bcg with ,potato1 #bcg ,newburg1 #bcg ,lyonnaise1 #bch ,devilled1 #bch ,japanese1 #bch ,golden ,rod1 #bci ,frothed1 #bci ,fried ,stuffed1 #bci ,carolina1 #bdj ,mnchner1 #bda in ,marinade1 #bda ,parisienne1 #bda ,perigord1 #bda with ,cheese1 #bdb ,mornay1 #bdb ,creamed1 #bdb ,omar ,pasha1 #bdc ,turkish1 #bdc ,beurre-,noir1 #bdc ,creole1 #bdd in ,savoury ,butter1 #bdd ,escalloped1 #bde ,omelet1 ,plain1 #bce ,souffl1 #bce ,baked1 #bcf ,herb1 #bcf ,cheese1 #bcf ,rum1 #bcf ,swiss ,egg ,toast1 #bdj ,canuck ,egg ,toast1 #bde ,egg ,mould1 #bde ,,cheese ,cheese ,ramekins1 #bdi ,baked with ,bread1 #bdi ,fondu1 #bdi ,relish1 #bej ,mringues1 #bej ,creamed1 #bej ,pancakes1 #bej ,cottage1 #bea ,liptauer1 #beb ,camembert1 #bec ,dreams1 #bec ,roquefort ,gourmet1 #bec ,grated1 #bec ,rarebit1 ,welsh1 #bea ,bachelor's1 #bea ,delmonico1 #beb ,pink1 #beb ,,salads ,salad1 ,american1 #bei ,artichoke1 #bei ,green ,bean1 #bei ,wax ,bean1 #bfj ,beet with ,celery1 #bfj ,cabbage1 #bfj ,celery and ,pineapple1 #bfj ,cherry1 #bfj ,cucumber1 #bfa ,cucumber1 ,russian1 #bfa ,country1 #bfa ,dent de ,lion1 #bfa ,pink ,egg1 #bfb ,endive1 #bfb ,fetticus1 #bfb ,garden1 #bfb ,grape ,fruit1 #bfb ,italian1 #bfc ,lettuce1 #bfc ,macedoine1 #bfc ,mixed1 #bfc ,mushroom1 #bfd ,narragansett1 #bfd ,philadelphia1 #bfd ,pimento1 #bfd ,polish1 #bfe ,potato 7,german71 #bfe ,potato 7,american71 #bfe ,potato 7,red71 #bff ,romaine1 #bff ,southern1 #bff ,sorrel1 #bff ,spanish1 #bfg ,sunday night1 #bfg ,tomato 7,russian71 #bfg with ,chives1 #bfh ,waldorf1 #bfh ,watercress with ,oranges1 #bfh ,yokohama1 #bfh ,a ,salad ,supper1 #bfi ,french ,dressing1 #beg ,mayonnaise ,dressing1 #beh ,green ,colouring for ,mayonnaise1 #beh ,tarragon ,vinegar1 #beh ,,savouries ,fresh ,mushroom ,cocktails1 #bgc ,canned ,mushroom ,cocktails1 #bgc ,pimento ,cocktails1 #bgc ,savoury1 ,beet1 #bgd ,beet and ,egg1 #bgd ,brown ,bread1 #bgd ,cucumber1 #bgd ,creole1 #bge ,egg1 #bge ,horse-,radish1 #bge ,mustard1 #bgf ,neufchtel1 #bgf ,onion1 #bgf ,pickle1 #bgf ,stuffed ,olive1 #bgf ,caper1 #bgg ,tomato1 #bgg ,mayonnaise1 #bgg ,liptauer1 #bgg ,pimento1 #bgg ,rounds of ,toast1 #bgh ,,sandwiches ,sandwiches1 ,apple1 #bhb ,bombay1 #bhb ,cheese1 #bhd ,creole1 #bhb ,egg1 #bhb ,german1 #bhd ,honolulu1 #bhd ,lettuce1 #bhc ,nut1 #bhc ,peanut ,butter1 #bhb ,pimola1 #bhc ,pickle1 #bhc ,providence ,house1 #bha ,savoury ,butter1 #bha ,,pastry1 ,,patty ,,cases1 ,,etc4 ,pie-,crust1 #bhg ,easy ,puff ,paste1 #bhg ,timbale ,cases1 #bhh ,batter for ,fritters1 #bhh ,pastry for ,patty ,cases1 #bhh ,potato ,crust1 #bhi ,essex ,pastry1 #bhi ,dumplings1 #bhi ,croutons1 #bhi ,bread ,crumbs1 #bij ,a ,,few ,,hot ,,breads ,baking ,powder ,biscuits1 #bic ,pop ,overs1 #bic ,graham ,gems1 #bid ,tennessee ,corn ,bread1 #bid ,southern ,rice ,muffins1 #bid ,rice ,griddle ,cakes1 #bie ,corn ,griddle ,cakes1 #bie ,wheat ,griddle ,cakes1 #bie ,gingerbread1 #bie ,sunday ,morning ,waffles1 #bif ,,two ,,necessary ,,desserts ,plum ,pudding1 #bii ,plum ,pudding ,sauce1 #bii ,nun's ,butter1 #bii ,mince ,pie1 #cjj ,,menus ,thanksgiving ,dinner1 #cjc ,christmas ,dinner1 #cjd ,easter ,dinner1 #cjd ,a ,dozen ,dinners1 #cje ,a ,dozen ,luncheons1 #cjh