,illustration3 ,seasoning ,suggestions ,illustration ,lea ,perrins' ,sauce is manufactured from the choicest ingredients collected from various countries and scientifically blended under the most sanitary conditions4 ,it has earned its world-wide reputation by always maintaining the highest standard of quality through several generations4 ,messrs4 ,lea ,perrins alone hold the recipe for manufacturing the original ,worcestershire ,sauce1 and the flavor and quality of their sauce is the recognized standard throughout the world4 ,it is known in ,south ,africa1 in ,india1 in far ,china and ,japan1 in ,south ,america1 in ,canada1 as well as ,america4 ,it stands on the tables of every-equipped dinning car1 steamship line1 luxurious hotel and in millions of homes3 the housekeeper also uses it in cooking to give zest and unequalled flavor to the simple but delicious dishes which she prepares at home4 ,every bottle of the original ,worcestershire ,sauce bears their signature1 thus3 ,illustration3 ,lea ,perrins ,if ,lea ,perrins' signature does not appear on the wrapper and label1 it is not the original ,worcestershire4 ,when ordering sauce1 order by the name ,lea ,perrins and thus get the original ,worcestershire4 ,for additional copies of this book1 write ,lea ,perrins #bda ,,west ,,street1 ,,new ,,york1 ,n4 ,y4 ,illustration ,seasoning ,suggestions ,revealing the ,chef's ,seasoning ,secrets for ,improving over ,one ,hundred and ,fifty ,dishes with ,lea ,perrins' ,sauce ,illustration ,lea ,perrins #bda ,west ,street1 ,new ,york1 ,n4 ,y4 ,copyright1 #aibb1 by ,john ,duncan's ,sons ,new ,york1 ,n4 ,y4 ,,alphabetical ,,index ,,to ,,recipes ,recipe ,page ,a ,salad ,dressing ,made ,without ,oil1 #bi ,an ,uncooked ,tomato ,catsup1 #cj ,appetizer ,dressing1 #d ,apple ,chutney1 #ca ,bacon ,omelet1 #bb ,baked ,bean ,soup1 #ac ,baked ,egg1 #bj ,basic ,brown ,dressing1 #i ,basic ,recipe for ,croquettes1 #ae ,basic ,sauce for ,timbales1 #ag ,basic ,white ,dressing1 #aj ,beef ,stew1 #ah ,beet ,ball ,appetizer1 #e ,bearnaise ,dressing1 #aa ,casserole of ,veal with ,carrots and ,peas1 #ai ,cauliflower ,dressing1 #aj ,celery ,dressing1 #aj ,cheese and ,egg ,filling1 #bf ,cheese and ,mayonnaise ,filling1 #bf ,cheese and ,nut ,filling1 #bf ,cheese and ,pepper ,filling1 #bf ,cheese and ,tomato ,rarebit1 #be ,cheese ,dressing1 #aj ,cheese ,omelet1 #bb ,cheese ,sandwich ,fillings1 #bf ,cheese ,souffle1 #bc ,chicken a la ,king1 #be ,chicken ,cutlets1 #ae ,chicken ,souffle1 #bc ,chicken ,timbales1 #ag ,chiffonade ,mayonnaise1 #bh ,chow ,chow1 #cb ,clam ,chowder1 #ab ,consomme1 #ad ,cooked ,salad ,dressing1 #bi ,corn ,chowder1 #ac ,corn ,omelet1 #bb ,corn ,soup1 #ad ,creamed ,eggs1 #be ,creamed ,salmon1 #be ,creamed ,shrimps1 #be ,other ,creamed ,dishes1 #be ,creole ,dressing1 #i ,creole ,oyster ,gumbo1 #ad ,creole ,rice1 #bc ,devilled ,egg ,appetizer1 #e ,devilled ,eggs1 #cj ,egg and ,bacon ,filling1 #bg ,egg and ,olive ,filling1 #bf ,egg and ,pimento ,filling1 #bg ,egg and ,tomato ,filling1 #bg ,egg ,balls for ,soup1 #ad ,egg ,dressing1 #aa ,egg in ,nest1 #bj ,egg ,yolks in ,soup ,garnishing1 #ad ,english ,chowder1 #ab ,fish ,chowder1 #ab ,fish ,cutlets1 #af ,fish ,salads1 #bi ,fish ,timbales1 #ag ,flaked ,fish ,filling1 #bg ,fluffy ,mayonnaise1 #bh ,fluffy ,omelet1 #ba ,french ,dressing1 #bi ,fried ,eggs1 #bj ,fried ,polenta1 #ai ,fruit ,salad1 #cj ,grated ,cheese ,filling1 #bf ,green ,mayonnaise1 #bh ,green ,pepper ,dressing1 #bi ,ham ,omelet1 #bb ,ham ,souffle1 #bc ,ham ,timbales1 #ag ,hollandaise ,dressing1 #aa ,italian ,chowder1 #ac ,jelly ,dressing1 #aj ,julienne ,soup1 #ac ,kidney or ,chicken ,liver ,omelet1 #bb ,lamb ,kidney ,stew1 #ai ,lea ,perrins' ,clam ,cocktail1 #e ,lemon ,dressings1 #aa and #bi ,macaroni and ,cheese1 #bc ,macaroni ,croquettes1 #af ,macaroni ,garnish1 #ad ,maitre de ,hotel ,dressing1 #aa ,mayonnaise ,dressing1 #bh ,meat and ,cheese ,filling1 #bg ,meat and ,mayonnaise ,filling1 #bg ,meat and ,tomato ,filling1 #bg ,minced ,meat ,filling1 #bg ,mint ,dressing1 #aa ,mushroom ,appetizer1 #e ,mushroom ,catsup1 #ca ,mushroom ,croquettes1 #af ,mushroom ,dressing1 #i ,mushroom ,souffle1 #bc ,mushroom ,soup1 #ac ,mustard ,relish1 #cb ,new ,york ,fish ,chowder1 #ab ,olive and ,pepper ,souffle1 #bc ,olive ,dressings1 #i and #bi ,onion ,dressing1 #aj ,oyster ,dressing1 #aj ,oyster or ,clam ,appetizer1 #e ,oyster ,souffle1 #bc ,panned ,oysters1 #be ,peanut or ,walnut ,croquettes1 #af ,pickle ,dressing1 #aj ,pigs in ,blankets1 #be ,plain ,butter ,dressing1 #aa ,plain ,cuts of ,meat ,filling1 #bg ,plain ,omelet1 #ba ,plain ,souffle1 #bb ,poached ,eggs1 #bj ,polenta1 #ai ,potato ,chowder1 #ac ,potato ,salad1 #cj ,ragout of ,mutton or ,lamb1 #ah ,red ,mayonnaise1 #bh ,red ,pepper ,rarebit1 #be ,red ,pepper ,relish1 #ca ,rice ,croquettes1 #af ,roasted ,meat ,loaf1 #ai ,rolled ,sandwiches1 #bg ,roquefort ,dressing1 #bi ,russian ,mayonnaise1 #bh ,salmon ,cutlets1 #af ,sardine ,appetizer1 #e ,sardine ,filling1 #bg ,sardine ,omelet1 #bb ,scalloped ,rice and ,cheese1 #bc ,scrambled ,eggs1 #ba ,shirred ,egg1 #ba ,shrimp ,appetizer1 #e ,soft-,boiled ,egg1 #bj ,spaghetti ,soup1 #ac ,spanish ,dressing1 #aj ,spanish ,omelet1 #bb ,split ,pea ,soup1 #ac ,surprise ,croquettes1 #af ,sweet ,potato ,croquettes1 #af ,tartare ,sauce1 #bh ,tomato ,appetizer1 #e ,tomato ,chutney1 #ca ,tomato ,dressing1 #i ,tomato ,omelet1 #bb ,tomato ,soup1 #ac ,veal ,croquettes1 #ae ,vegetable ,omelet1 #bb ,vegetable ,salad1 #cj ,welsh ,rarebit1 #bd ,white ,mayonnaise1 #bh ,,contents ,chapter ,page ,i ,the ,new ,dinner ,appetizer #d ,dishes ,improved with ,lea ,perrins' ,sauce on the ,table #f ,dressings and ,gravies #g ,,ii ,how to ,improve ,dressings and ,gravies with ,lea ,perrins' ,sauce #h ,different ,kinds of ,dressings #h ,how and ,when to ,season ,dressings with ,lea ,perrins' ,sauce #i ,brown ,dressings #i ,white ,dressings #aj ,drawn ,butter ,dressings #aa ,miscellaneous ,dressings #aa ,,iii ,chowders and ,soups #ab ,garnishings for ,soup #ad ,,iv ,croquettes1 ,timbales1 ,casseroles1 ,stews and ,other ,meat ,dishes #ae ,timbales #ag ,stews and ,casserole ,dishes #ah ,v ,eggs1 ,omelets1 ,souffles1 ,creole and ,rice ,dishes #bj ,omelets and ,souffles #ba ,rice and ,creole ,dishes #bc ,,vi ,chafing ,dish ,suppers #bd ,,vii ,sandwich ,fillings #bf ,cheese ,sandwich ,fillings #bf ,egg ,sandwich ,fillings #bf ,meat ,sandwich ,fillings #bg ,fish ,sandwich ,fillings #bg ,,viii ,salad ,dressings and ,salads #bh ,,ix ,catsups1 ,chutneys1 ,pickles and ,home-,made ,relishes #cj ,,chapter ,i ,,the ,,new ,,dinner ,,appetizer ,improved with ,lea ,perrins' ,sauce ,but1 isn't there something new to serve at the beginning of a dinner in place of fruit1 or soup1 or oysters1 or the now prohibited cocktail8 ,yes--there is--something new and delicious and different4 ,it is the new dinner appetizer--the piquancy and punch of which come from the delicious appetizer dressing--seasoned with ,lea ,perrins' ,sauce4 ,this ,appetizer ,dressing is made by combining in the proper proportions1 the finest table catsup with the finest table sauce--,lea ,perrins' ,sauce--the original ,worcestershire4 ,it is the zest--the inimitable flavor and the unequalled seasoning power--of ,lea ,perrins' ,sauce which makes these new first courses for dinner worthy of the ,dinner ,appetizer name4 ,these new ,dinner ,appetizers are not only inexpensive and easy to prepare at home1 but they seem to surround the home table with the attractive and costly atmosphere of the most luxurious hotel4 ,a wine1 cocktail1 sundae or other glass is placed in the center of a small plate4 ,the appetizer--tomato1 devilled egg1 mushroom1 shrimp1 beet or olive--is arranged on lettuce leaves on the plate around the glass1 and the glass is filled with the appetizer dressing4 ,these are placed with an oyster or other fork on a service plate at each individual cover just before dinner is announced and create an attractive and appetizing impression as each guest enters the dining room4 ,each appetizer and lettuce leaf is dipped in the ,appetizer ,dressing just before it is eaten4 ,to vary the arrangement of these dinner appetizers the ,appetizer ,dressing may be served in a tomato shell1 or a green pepper case from which all seeds and pulp have been removed1 or in a little cup cut from bread1 and fried in deep fat for forty seconds to brown and harden the surface4 ,,appetizer ,,dressing ,improved with ,lea ,perrins' ,sauce #b teaspoonfuls of ,lea ,perrins' ,sauce4 #d tablespoonfuls of tomato catsup4 ,for every individual service desired1 use the above proportions of ,lea ,perrins' ,sauce and tomato catsup4 ,add the ,lea ,perrins' to the catsup1 blend well1 and put in the ice-box to chill4 ,place this dressing in a chilled cocktail1 sundae or other glass in the center of a small plate and serve surrounding with crisp lettuce leaves on which tomato1 devilled egg1 shrimp1 sardine or other attractive dinner appetizers have been arranged4 ,the lettuce and appetizers are dipped in the dressing with an oyster fork and eaten4 ,,tomato ,,appetizer ,improved with ,lea ,perrins' ,sauce ,one tomato may be used for two services4 ,put the tomatoes in a wire strainer and quickly dip in and out of boiling water4 ,place immediately in cold water and peel4 ,place on ice to chill thoroughly4 ,when ready to serve1 quarter each tomato and recut each quarter into two or three parts1 depending on the size4 ,arrange these on crisp lettuce leaves around a cocktail1 sundae or other glass containing the ,appetizer ,dressing4 ,serve with an oyster fork4 ,dip each tomato and leaf in the ,appetizer ,dressing just before eating4 ,,devilled ,,egg ,,appetizer ,improved with ,lea ,perrins' ,sauce ,use one hard-cooked egg for each individual service4 ,cut the egg in half and remove the yolk to a bowl4 ,add #a tablespoonful of grated cheese1 teaspoonful of salt and a drop of ,lea ,perrins' ,sauce to each yolk of egg4 ,cream all together and refill egg white4 ,cut each egg half into four quarter pieces and place on lettuce leaves4 ,arrange the ,appetizer ,dressing in a glass in center of plate4 ,serve with oyster fork4 ,,beet ,,ball ,,appetizer ,improved with ,lea ,perrins' ,sauce ,cut small balls from a cooked beet with a fancy potato ball cutter1 or cut a small beet into quarters and recut each quarter into suitable sizes4 ,place the cut beets in a bowl and cover with vinegar4 ,chill4 ,when ready to serve drain off vinegar and roll each piece of beet in finely grated cheese4 ,arrange on lettuce with the ,appetizer ,dressing in a glass in the center of the plate and serve with an oyster fork4 ,,sardine ,,appetizer ,improved with ,lea ,perrins' ,sauce ,cut large canned sardines into pieces easily handled with an oyster fork and arrange on lettuce with the ,appetizer ,dressing in a glass in the center of the plate4 ,,shrimp ,,appetizer ,improved with ,lea ,perrins' ,sauce ,arrange small canned shrimps on lettuce leaves1 place the ,appetizer ,dressing in a glass at one side or the center of the plate and serve with an oyster fork4 ,dip each shrimp and leaf in the ,appetizer ,dressing just before it is eaten4 ,,mushroom ,,appetizer ,improved with ,lea ,perrins' ,sauce ,remove the stems from fresh mushrooms1 peel the caps and cook in slowly boiling1 salted water for ten or fifteen minutes4 ,if canned mushrooms are used1 drain1 remove stems and cook slowly in freshly boiling1 salted water for five minutes4 ,drain the mushrooms1 cool and place in ice box to chill4 ,when ready to serve1 arrange the mushrooms on crisp lettuce leaves and place the ,appetizer ,dressing in a glass in the center of the plate4 ,serve with an oyster fork4 ,each mushroom and lettuce leaf are dipped in the dressing just before eating4 ,,lea ,,perrins' ,,clam ,,cocktail ,improved with ,lea ,perrins' ,sauce #be clams with own juice4 #d cupfuls of water4 #c large stalks of celery4 ,add the water and celery to the clams and juice and boil seven minutes4 ,strain through fine cloth and cool4 ,serve in cups1 adding to each cup #a teaspoonful of ,lea ,perrins' ,sauce4 ,,note4--,canned or bottled clam bouillon may be used in this recipe in place of the clams4 ,in this case1 use only #b cupfuls of water and #b cupfuls of the canned clam bouillon4 ,,oyster ,,or ,,clam ,,appetizer ,improved with ,lea ,perrins' ,sauce ,when oysters or clams are to be served on the half shell1 place the ,appetizer ,dressing in a small glass in the center of each plate4 ,dishes ,improved with ,lea ,perrins' ,sauce on the ,table ,,cold ,,meats ,improved by adding ,lea ,perrins' ,sauce at the table4 ,cold ,sliced ,beef4 ,cold ,sliced ,lamb4 ,cold ,sliced ,mutton4 ,cold ,sliced ,veal4 ,cold ,sliced ,pork4 ,cold ,sliced ,chicken1 ,turkey or ,game4 ,,hot ,,meats ,improved by adding ,lea ,perrins' ,sauce at the table4 ,steaks4 ,roasts4 ,lamb1 ,mutton and ,pork ,chops4 ,,salads ,improved by adding ,lea ,perrins' ,sauce at the table4 ,egg ,salad4 ,tomato ,salad4 ,fish ,salad4 ,chicken and ,veal ,salads4 ,,fish ,improved by adding ,lea ,perrins' ,sauce at the table4 ,fried ,shad or any ,fried ,fish4 ,baked ,fish4 ,planked ,fish4 ,boiled ,fish4 ,broiled ,fish4 ,,shell ,,fish ,improved by adding ,lea ,perrins' ,sauce at the table4 ,oysters4 ,clams4 ,soft-,shell ,crabs4 ,boiled ,crabs4 ,devilled ,crabs4 ,lobster4 ,,egg ,,dishes ,improved by adding ,lea ,perrins' ,sauce at the table4 ,soft-,boiled ,eggs4 ,poached ,eggs4 ,baked ,eggs4 ,fried ,eggs4 ,omelets4 ,souffls4 ,,dressings ,,and ,,gravies ,,improved ,,with ,,lea ,,perrins' ,,sauce ,,in ,,the ,,cooking ,appropriate ,dressings and ,gravies for ,different ,meats and ,vegetables ,,brown ,,dressings ,,should ,,be ,,served ,,with ,brown ,gravy4 ,roasted ,meats1 ,cold ,meats1 ,stewed ,meats1 ,chopped ,meats4 ,creole ,dressing4 ,roasted ,pork1 ,pork ,chops1 ,broiled ,fish1 ,croquettes1 ,rice4 ,pickle ,dressing4 ,steak1 ,fried ,liver1 ,game4 ,jelly ,dressing4 ,roast ,turkey1 ,duck1 ,goose or other ,game4 ,mushroom ,dressing4 ,steak1 ,fillet ,mignon1 ,timbales1 ,croquettes1 ,chicken4 ,olive ,dressing4 ,steak1 ,roast ,duck1 ,baked ,fish1 ,game1 ,chicken1 ,omelets1 ,croquettes4 ,onion ,dressing4 ,steaks1 ,meats1 ,croquettes1 ,chopped ,meats4 ,spanish ,dressing4 ,omelets1 ,rice1 ,cornmeal1 ,croquettes1 ,fish ,cakes4 ,tomato ,dressing4 ,macaroni1 ,rice1 ,beef ,steak1 ,croquettes1 ,fish ,cakes4 ,,white ,,stock ,,dressings ,,should ,,be ,,served ,,with ,cauliflower ,dressing4 ,boiled ,chicken1 ,turkey or other ,poultry4 ,celery ,dressing4 ,broiled ,fish1 ,chicken or ,turkey4 ,cheese ,dressing4 ,macaroni1 ,hominy1 ,rice1 ,fish1 ,vegetable ,croquettes1 ,cauliflower1 ,asparagus4 ,oyster ,dressing4 ,baked ,fish1 ,croquettes1 ,chicken or ,game4 ,,drawn ,,butter ,,dressings ,,should ,,be ,,served ,,with ,plain ,butter ,dressing4 ,fish and ,fresh ,vegetables4 ,egg ,dressing4 ,fish or ,vegetable ,croquettes1 ,macaroni1 ,rice4 ,lemon ,dressing4 ,shad1 ,shad ,roe and other ,fish4 ,,miscellaneous ,,dressings ,,should ,,be ,,served ,,with ,bearnaise ,dressing4 ,steaks and ,game4 ,matre de ,hotel ,dressing4 ,fish1 ,boiled1 ,baked or ,fried4 ,fresh ,vegetables4 ,hollandaise ,dressing4 ,fish1 ,asparagus and ,cauliflower4 ,mint ,dressing4 ,lamb and ,cold ,meats4 ,,chapter ,,ii ,,how ,,to ,,improve ,,dressings ,,and ,,gravies ,,with ,,lea ,,perrins' ,,sauce ,after all1 there are only a certain number of meats and fishes--and a tiresomely small number1 too1 we often think4 ,but the thing that makes them seem more varied--the different feature of each is the dressing or gravy that is served with them--the dressing which is made through the inimitable flavor of ,lea ,perrins' ,sauce1 a distinguishing addition to the dish4 ,the zest1 the piquancy1 the keen edge which ,lea ,perrins' ,sauce gives to a dressing or gravy has long been known and used to advantage by the high-salaried chefs of our luxurious restaurants and hotels4 ,and now that the chef's secret is known1 every homemaker has at her fingers' ends the basic knowledge for creating from one or two recipes an infinite variety of rich1 delicious dressings that will transform the plainest food and make the simplest home meal an appetizing repast4 ,foods that are too dry can be bettered with a thin dressing--enhanced by the addition of ,lea ,perrins' ,sauce2 for more moist foods a thicker gravy1 also seasoned with ,lea ,perrins' ,sauce1 should be added4 ,plain dishes may be embellished1 rich dishes toned down with contrasting flavors4 ,but whether the dressing be thick or thin1 mild or rich1 the addition of ,lea ,perrins' ,sauce improves beyond your expectation the recipe wherein it is used4 ,its flavor cannot be imitated1 and it has never been equalled4 ,it is the original ,worcestershire--and the only all-perfect seasoning4 ,lea ,perrins are the sole manufacturers of the ,original ,worcestershire ,sauce4 ,be sure to add ,lea ,perrins' ,sauce to all recipes4 ,,different ,,kinds ,,of ,,dressings ,there are two big classes of dressings1 brown and white4 ,the brown dressings are usually made with meat juices or extracts known as stock1 or by first browning the flour which is used to thicken them4 ,the white or cream dressings are made with white stock1 the water in which vegetables1 onion1 celery1 rice1 chicken or mutton have been cooked1 milk or cream as the liquid ingredient1 and thickened with white flour4 ,the brown dressings are more frequently served with meats1 poultry and game1 the white or cream dressings with fish and vegetables4 ,dressings are also named by the main ingredient from which they gain their flavor1 as ,mushroom ,dressing1 ,tomato ,dressing1 ,mint ,dressing1 ,cheese ,dressing4 ,other dressings are classified by the ingredient with which they are thickened1 as ,flour and ,butter ,dressings1 ,cornstarch ,dressings1 ,egg ,dressings and ,drawn ,butter ,dressings4 ,,how ,,and ,,when ,,to ,,season ,,dressings ,,with ,,lea ,,perrins' ,,sauce ,to procure the full zest1 piquancy and flavor of ,lea ,perrins' ,sauce in seasoning any dressing or gravy1 you must add the ,lea ,perrins' ,sauce just before removing the dressing from the fire4 ,if the dressing must stand for any length of time1 do not add ,lea ,perrins' ,sauce until just before serving time4 ,the proportion of ,,lea ,,perrins' ,,sauce to add to meat dressings and gravies is1 for an average taste1 about two teaspoonfuls of ,lea ,perrins' to every cupful of dressing4 ,to delicate white stock dressings and vegetable sauces1 in which the flavor of the vegetable should dominate1 use one-half of a teaspoonful of ,lea ,perrins' ,sauce to every cupful of dressing4 ,when such vegetables as onion1 bay leaf1 carrots or other highly seasoned vegetables are used in a sauce1 they should be cooked in the butter or fat with which the sauce is made before the liquid is added4 ,but if the vegetable which is used in the dressing is to be retained in the sauce1 it is frequently added after the dressing has been completed4 ,this is the case when chopped olives1 asparagus tips1 mushrooms and other vegetables are used4 ,,brown ,,dressings ,,basic ,,brown ,,dressing ,improved with ,lea ,perrins' ,sauce #b teaspoonfuls of ,lea ,perrins' ,sauce4 #b tablespoonfuls of butter4 #c tablespoonfuls of flour4 teaspoonful of salt4 #a cupful of brown meat stock or other liquid4#a ,melt the butter1 remove from fire and stir in flour until smooth2 reheat and again remove from fire4 ,slowly stir in the liquid1 which may be meat juice1 stock1 or bouillon broth4 ,return to fire and allow sauce to boil for two or three minutes4 ,add the ,lea ,perrins' ,sauce1 and serve at once4 ,this sauce is good with roasted meats1 croquettes or stews4 ,footnote #a3 ,,stock4--,when brown meat stock or white vegetable stock is mentioned in a recipe1 it means the water in which the meat or vegetable was cooked4 ,in case of roasting or broiling1 the juices1 which cook out of the meat are used4 ,,mushroom ,,dressing ,improved with ,lea ,perrins' ,sauce ,add cupful of finely chopped1 canned or fresh cooked mushrooms to the ,basic ,brown ,dressing4 ,cook for five minutes and serve with croquettes1 meat cakes1 steak or chicken4 ,,olive ,,dressing ,improved with ,lea ,perrins' ,sauce ,saut cupful of chopped olives in a little butter and add to the ,basic ,brown ,dressing just before serving4 ,serve with steak1 roast fowl or baked fish4 ,,tomato ,,dressing ,improved with ,lea ,perrins' ,sauce ,add an extra teaspoonful of ,lea ,perrins' ,sauce to the above recipe and in place of the meat stock use the same amount of tomato juice4 ,serve with meat or fish croquettes1 macaroni or rice4 ,,creole ,,dressing ,improved with ,lea ,perrins' ,sauce ,to make this sauce1 add #e finely cut olives and of a chopped green pepper to the ,tomato ,dressing recipe and cook until well blended4 ,serve with meats1 fish or fish croquettes4 ,,pickle ,,dressing ,improved with ,lea ,perrins' ,sauce ,chop #b small pickles into fine pieces and add to the ,basic ,brown ,dressing recipe together with #a tablespoonful each of capers and chives4 ,just before serving add an extra teaspoonful of ,lea ,perrins' ,sauce if a very hot sauce is desired4 ,serve with steak1 fried liver or game4 ,,jelly ,,dressing ,improved with ,lea ,perrins' ,sauce ,melt of a glassful of currant jelly over hot water1 add #a tablespoonful of lemon juice and add #a cupful of ,basic ,brown ,dressing4 ,serve with roast turkey1 chicken1 goose or any preferred game4 ,,spanish ,,dressing ,improved with ,lea ,perrins' ,sauce ,to the butter with which the ,basic ,brown ,dressing is made add #a sliced carrot1 #b tablespoonfuls of chopped parsley and of a chopped onion4 ,cook well and finish cooking as usual4 ,serve with meats1 meat croquettes1 fish or omelettes4 ,,onion ,,dressing ,improved with ,lea ,perrins' ,sauce ,to the butter or fat with which the ,basic ,brown ,dressing is made1 add chopped onion4 ,cook until the onion is brown1 add the rest of the ingredients and the ,lea ,perrins' ,sauce4 ,serve with meats1 particularly steak1 croquettes or chopped meats4 ,,white ,,dressings ,,basic ,,white ,,dressing ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour4 teaspoonful of salt4 #a cupful of white vegetable stock4 ,melt the butter1 add the flour and stir until smooth4 ,add the salt4 ,remove from the fire and stir in the white vegetable stock 7water in which vegetables1 celery1 onion1 rice1 cereal or macaroni were cooked7 until smooth4 ,return to fire1 let boil one minute and add the ,lea ,perrins' ,sauce just after removing from the fire to serve4 ,serve with vegetables--canned or fresh--rice or macaroni1 or vegetable croquettes4 ,,cauliflower ,,dressing ,improved with ,lea ,perrins' ,sauce ,to the ,basic ,white ,dressing add #a cupful of cooked cauliflower buds1 #a teaspoonful of lemon juice and just before serving #a tablespoonful of butter4 ,serve with reheated chicken1 turkey or fish4 ,,celery ,,dressing ,improved with ,lea ,perrins' ,sauce ,use #a cupful of the water in which celery has been cooked as the stock in making the ,basic ,white ,dressing4 ,add to it #a cupful of chopped celery and serve with boiled fish or reheated chicken or turkey4 ,,cheese ,,dressing ,improved with ,lea ,perrins' ,sauce ,to #a cupful of the ,basic ,white ,dressing1 made with the water in which rice was cooked1 add of a cupful of grated cheese and #b extra teaspoonfuls of ,lea ,perrins' ,sauce just after removing from the fire4 ,serve with macaroni1 spaghetti1 rice1 hominy1 cauliflower1 asparagus or potatoes4 ,,oyster ,,dressing ,improved with ,lea ,perrins' ,sauce ,heat #ab oysters until their edges begin to curl4 ,drain off the liquor and use it in making the ,basic ,white ,dressing4 ,if there is not enough oyster liquor to make one cupful1 add white vegetable or cereal stock to it4 ,make the ,white ,dressing as usual and when ready to serve add the oysters finely chopped4 ,serve with baked or boiled fish1 or fish croquettes or roasted fowl4 ,this also makes a delicious sauce to pour over stewed celery or panned mushrooms4 ,,drawn ,,butter ,,dressings ,,plain ,,butter ,,dressing ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #f tablespoonfuls of butter4 #b tablespoonfuls of flour4 teaspoonful of salt4 #a cupful of boiling water4 ,melt #c tablespoonfuls of the butter4 ,stir in the flour until smooth4 ,add the salt4 ,remove from fire and add the boiling water slowly1 stirring smooth4 ,return to fire and boil for three minutes4 ,remove from fire but keep pan on warm part of stove and beat in the rest of the butter1 adding it a teaspoonful at a time4 ,this last part must be done very carefully or a good butter sauce cannot be obtained4 ,add the ,lea ,perrins' ,sauce4 ,serve with fish1 cauliflower1 asparagus or other fresh vegetables4 ,,lemon ,,dressing ,improved with ,lea ,perrins' ,sauce ,add #c tablespoonfuls of lemon juice to the ,plain ,butter ,dressing and beat into it with the last of the butter the yolks of #b eggs4 ,serve with shad1 shad roe or other fish4 ,,egg ,,dressing ,improved with ,lea ,perrins' ,sauce ,add #b hard-cooked eggs1 cut into tiny pieces with a silver knife1 to the ,plain ,butter ,dressing4 ,serve with macaroni1 rice or fish croquettes4 ,,miscellaneous ,,dressings ,,ma,,tre ,,de ,,hotel ,,dressing ,improved with ,lea ,perrins' ,sauce ,cream #d tablespoonfuls of butter2 add a teaspoonful of salt1 #b teaspoonfuls of finely chopped parsley1 #b teaspoonfuls of lemon juice1 creaming them into the butter very slowly4 ,last add #d or #e drops of ,lea ,perrins' ,sauce and cream in well4 ,serve with broiled meats or fish4 ,,bearnaise ,,dressing ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #b tablespoonfuls of chopped onion4 #a teaspoonful of vinegar4 #b egg yolks4 #f tablespoonfuls of butter4 #a tablespoonful of chopped parsley4 ,cook the chopped onion in one teaspoonful of butter and add the vinegar4 ,add another small piece of the butter1 the well-beaten yolks of the eggs and cook over hot water4 ,add the rest of the butter slowly1 a little at a time1 beating the sauce constantly until all has been added4 ,lastly add the chopped parsley and the ,lea ,perrins' ,sauce4 ,the sauce should be almost as thick as mayonnaise dressing4 ,it may be served either hot or cold1 with steak1 fillet mignon or fish4 ,,hollandaise ,,dressing ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #f tablespoonfuls of butter4 #b egg yolks4 teaspoonful of salt4 cupful of boiling water4 ,juice of lemon4 ,cream the butter1 add the egg yolks1 well beaten1 one at a time1 and cream them thoroughly into the butter4 ,add the salt and boiling water and cook over hot water1 stirring constantly until the sauce thickens2 add the lemon juice last and remove from the fire4 ,add the ,lea ,perrins' ,sauce4 ,do not cook the sauce too rapidly as there is danger of it separating4 ,if it does1 remove at once to a pan of cold water and beat vigorously4 ,serve with asparagus1 cauliflower1 baked or boiled fish4 ,,mint ,,dressing ,improved with ,lea ,perrins' ,sauce ,carefully pick a bunch of mint leaves from the stems and chop very fine4 ,pour cupful of boiling water over them1 add #b tablespoonfuls of sugar1 cover and stand half an hour in a cool place4 ,add #c tablespoonfuls of vinegar and teaspoonful of ,lea ,perrins' ,sauce4 ,,chapter ,,iii ,,chowders ,,and ,,soups ,improved with ,lea ,perrins' ,sauce ,in soups and chowders1 where herbs and spices are such an important element1 ,lea ,perrins' ,sauce1 an unusual blending of many spices and flavors1 forms the finest possible addition4 ,it will blend with whatever herb1 spice or vegetable the recipe requires1 and in cases where certain spices are hard to obtain it will1 with its own inimitable piquancy1 give the dish a perfect1 complete and unequalled flavor4 ,in earlier days the fishermen each brought their own share of fish to the big family caldron1 and when the dish1 which contained biscuits1 onions and a hodge-podge of other vegetables1 was finished1 the members of the family received an equal share4 ,so a real genuine chowder should be composed of fish1 although we have to-day many combinations of vegetable chowders4 ,,fish ,,chowder ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #c pounds of fish4 pound of salt pork4 #aj large potatoes4 #a onion4 #ab soda crackers4 ,salt4 #c cupfuls of white stock or rice water4 #c tablespoonfuls of flour4 #d tablespoonfuls of butter4 ,any fresh1 white fish may be used4 ,skin the fish1 remove the fleshy part and cover the bones1 head and skin with water4 ,let simmer for half an hour4 ,add the onion with the salt pork1 both cut in small pieces4 ,strain this liquid through a fine strainer and pour over the white flaky part of the fish4 ,add the potatoes cut in small pieces1 salt1 and simmer until the potatoes are tender4 ,then add the white stock or rice water and the soda crackers cut in half and spread with part of the butter4 ,melt the rest of butter4 ,stir in the flour and add part of the liquid stock from the fish to make a smooth paste4 ,pour this back into the chowder to thicken it4 ,add the ,lea ,perrins' ,sauce4 ,serve in soup plates or from a soup tureen4 ,,new ,,york ,,fish ,,chowder ,improved with ,lea ,perrins' ,sauce ,for this chowder use #c cupfuls of tomato juice in place of the white stock or rice water1 and #a cupful of freshly crumbled bread in place of the soda crackers in the above recipe4 ,also add a bit of parsley4 ,cook and serve as usual4 ,,english ,,chowder ,improved with ,lea ,perrins' ,sauce ,add cupful of croutons--fried bread cubes--to the ,new ,york ,fish ,chowder before serving4 ,,clam ,,chowder ,improved with ,lea ,perrins' ,sauce ,for this use #bj clams in place of the fish in the above recipe4 ,sort and wash them thoroughly4 ,allow to stand in cold water for half an hour1 drain off the water1 straining it through several thicknesses of cheese cloth4 ,scald the clams in this water and use the water in place of the stock or rice water in making the chowder4 ,make a sauce from the clam liquor1 the butter and the flour1 and add the potatoes1 clams1 onion and ,lea ,perrins' ,sauce to this4 ,add crackers last4 ,,italian ,,chowder ,improved with ,lea ,perrins' ,sauce ,sprinkle the ,new ,york ,fish ,chowder generously with grated cheese when serving each dish1 or pass the grated cheese and permit each person to sprinkle their own chowder with cheese as they desire4 ,,corn ,,chowder ,improved with ,lea ,perrins' ,sauce ,for this chowder use in place of the fish given in the ,fish ,chowder recipe a quart can or #d cupfuls of corn4 ,omit the salt pork and onion and use #e potatoes instead of #aj1 and just before removing from the fire stir in the well-beaten yolk of an egg4 ,,potato ,,chowder ,improved with ,lea ,perrins' ,sauce ,this is made in the same way as the plain fish chowder1 omitting the salt pork and fish and adding just before serving one chopped hard-cooked egg4 ,,mushroom ,,soup ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #a cupful of dried mushrooms or #b cupfuls fresh or canned mushrooms4 #b egg yolks4 #b cupfuls of white sauce4 ,if dried mushrooms are used1 soak them in water over night4 ,put the mushrooms through the meat grinder1 or cut very fine with scissors4 ,saut the ground mushrooms in a little fat1 add a small amount of water and press through a pure strainer4 ,add this to the white sauce4 ,add the yolks of #b eggs and cook one minute more4 ,add the ,lea ,perrins' ,sauce4 ,serve at once4 ,,baked ,,bean ,,soup ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #b cupfuls of cold baked beans4 #d cupfuls of water4 ,salt4 #b slices of onion4 sliced carrot4 #b tablespoonfuls of fat4 #b tablespoonfuls of flour4 ,put the beans1 onion and carrot in a saucepan with four cupfuls of water1 and allow to simmer for half an hour4 ,put through a colander or coarse sieve4 ,add a little salt and the flour and fat which have been cooked together4 ,season with the ,lea ,perrins' ,sauce and serve4 ,,tomato ,,soup ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #a can of tomatoes4 #b cupfuls of water4 #a small onion4 #b teaspoonfuls of sugar4 teaspoonful of soda4 teaspoonful of salt4 #b tablespoonfuls of butter4 #c tablespoonfuls of flour4 ,cook the tomatoes1 water1 onion1 sugar and soda together for twenty minutes4 ,strain2 add the salt4 ,melt the butter1 add the flour1 stir until smooth1 then add to the tomato juice4 ,cook for ten minutes4 ,add the ,lea ,perrins' ,sauce and serve hot in heated bouillon cups or soup plates4 ,,spaghetti ,,soup ,improved with ,lea ,perrins' ,sauce ,add #b cupfuls of cooked spaghetti to the ,tomato ,soup recipe and serve1 sprinkling each plate with grated cheese as served4 ,,julienne ,,soup ,improved with ,lea ,perrins' ,sauce ,for this1 use the ,tomato ,soup recipe1 substituting #d cupfuls brown meat stock or broth1 or bouillon in place of the tomatoes and omitting the water1 soda and sugar4 ,cut raw carrots and turnips into long1 thin strips1 cook in boiling salted water until soft and add to the soup4 ,a quarter of a cupful of cooked peas and string beans should also be added just before serving4 ,,split ,,pea ,,soup ,improved with ,lea ,perrins' ,sauce ,this is made in the same way as the ,tomato ,soup1 substituting #b cupfuls of mashed and strained peas for the tomatoes and omitting the sugar1 soda and onion4 ,,corn ,,soup ,improved with ,lea ,perrins' ,sauce ,substitute #b cupfuls of mashed and strained corn or cornlet for the tomatoes in the ,tomato ,soup recipe and omit the sugar1 soda and onion4 ,,creole ,,oyster ,,gumbo ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #b dozen oysters4 #a ,spanish onion4 #b tablespoonfuls of olive oil4 #a tablespoonful of flour4 #a teaspoonful of salt4 ,drain the liquor from the oysters and save4 ,heat the oil and add the chopped onion4 ,add the flour and salt4 ,cook for a few minutes and add the oyster liquor and the oysters4 ,cook for five minutes longer4 ,add the ,lea ,perrins' ,sauce and serve4 ,,consomme ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #c pounds of soup beef4 #c pounds of veal knuckle4 #c quarts of water4 #f slices of salt pork4 #a cupful each of chopped onion1 celery1 carrot4 #a bunch of parsley4 #a tablespoonful of salt4 ,cut the salt pork into fine pieces and brown4 ,add the veal1 cut into pieces1 add the beef and sear together with the salt pork4 ,add the water and any cracked bones and simmer for three hours4 ,add the vegetables and salt and cook an hour more4 ,set aside to cool1 skim the fat from the top and strain the consomm through several thicknesses of cheese cloth4 ,add the ,lea ,perrins' ,sauce and serve hot4 ,,garnishings ,,for ,,soup ,improved with ,lea ,perrins' ,sauce ,the attractive garnishings which are served in soups in the big hotels are very easy to prepare at home and add a touch of luxury that more than pays for the trouble put into their making4 ,,egg ,,yolks ,,in ,,soup ,,garnishing ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #f egg yolks4 #a teaspoonful of salt4 ,use only fresh eggs1 as the yolks must be kept whole4 ,slide the yolks--one at a time--carefully from a saucer into boiling water to which the salt and ,lea ,perrins' ,sauce have been added4 ,simmer until the yolks are set and serve one in each plate of consomm or other thin soup4 ,,macaroni ,,garnish ,improved with ,lea ,perrins' ,sauce ,cut strips of cooked macaroni into very narrow little rings1 and saut in bacon drippings to which #a teaspoonful of ,lea ,perrins' ,sauce has been added4 ,add to the soup just as it is served4 ,,egg ,,balls ,,for ,,soup ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #a tablespoonful of bacon drippings4 #c hard-cooked eggs4 flour4 #a raw egg4 ,extract the hard-cooked yolks of the egg from the whites and press through a fine strainer or sieve2 add the bacon drippings and ,lea ,perrins' ,sauce and enough raw egg to make the cooked yolk hold together4 ,shape this mixture into small round balls2 roll in the raw egg and a little flour and saut in bacon drippings until brown4 ,arrange in a small vegetable dish and place one or two in each soup plate as it is served at the table4 ,,chapter ,,iv ,,croquettes1 ,,timbales1 ,,casseroles1 ,,stews ,,and ,,other ,,meat ,,dishes ,improved with ,lea ,perrins' ,sauce ,one of the greatest problems in the average household is what to do with meat1 fish or vegetables which are of too small a quantity to serve alone and yet too worth-while to be wasted4 ,deliciously seasoned with ,lea ,perrins' ,sauce1 croquettes1 cutlets1 meat cakes or creamed dishes1 served in attractive bread and pastry cases1 not only help to keep down the meat bill1 but also to keep up the family's enthusiasm for mother's cooking4 ,by forming the well-known cone-shaped croquette into a cylinder-shaped or a crescent-shaped cutlet1 and serving it with any one of the delicious ,spanish1 ,creole1 ,tomato or ,mushroom ,dressings given in ,chapter ,,ii1 an old recipe is made into a new dinner surprise4 ,,basic ,,recipe ,,for ,,croquettes ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #d tablespoonfuls of butter4 #h tablespoonfuls of flour4 #a cupfuls of stock or rice water4 teaspoonful of salt4 #b cupfuls of cooked meat4 #a egg4 ,bread crumbs4 ,melt the butter1 add the salt1 remove from fire and stir in the flour until smooth4 ,add the stock or rice water slowly1 stirring constantly1 until all is added and boil for five minutes1 or until thick and creamy4 ,add the cooked meat1 ground1 the ,lea ,perrins' ,sauce1 and cool4 ,when thoroughly chilled1 pat mixture into desired cylinder or cutlet shape and roll in bread crumbs4 ,beat the egg until well blended1 adding to it #a tablespoonful of melted butter and #c tablespoonfuls of water4 ,dip the croquette in this egg mixture1 roll in the bread crumbs again1 and put into the ice-box for an hour or more to harden before frying4 ,fry in deep fat or oil which will brown a cube of bread to a golden brown in #dj seconds4 ,do not fry croquettes for more than #dj seconds4 ,drain in frying basket or on brown paper4 ,if desired1 pour #b tablespoonfuls of oil or melted fat over the unfried croquettes and bake in a very hot oven for from five to eight minutes1 dressing occasionally with more oil if necessary4 ,serve with ,tomato1 ,cheese1 ,mushroom or ,hollandaise sauce given in ,chapter ,,ii4 ,if croquettes have been shaped into cutlets1 a macaroni stick is usually stuck in the pointed end to imitate a chop bone4 ,,veal ,,croquettes ,improved with ,lea ,perrins' ,sauce ,a delicious combination calls for #a cupful of cooked and cubed veal and cupful of rice in place of the meat required in the above recipe4 ,proceed as usual1 shaping the croquette into cutlet or chop shape4 ,serve with a ,tomato1 ,spanish1 ,creole or a ,mushroom dressing4 ,,chicken ,,cutlets ,improved with ,lea ,perrins' ,sauce ,for this use #a cupfuls of cooked cubed chicken1 or #a cupful of chicken and cupful of cooked sweetbreads1 celery or mushrooms as desired1 in the ,basic ,croquette recipe4 ,serve with ,white1 ,celery or ,oyster dressing given on page #aj4 ,,rice ,,croquettes ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #d cupfuls of cooked rice4 cupful of grated cheese4 #b eggs4 ,bread crumbs4 ,add the grated cheese to the rice and bind the mixture together with #a well-beaten egg to which #b tablespoonfuls of water has been added4 ,add the ,lea ,perrins' ,sauce4 ,if too stiff1 add a little more water1 form into croquettes1 roll in bread crumbs1 beaten egg and bread crumbs again and chill4 ,fry in fat hot enough to brown a cube of bread in #dj seconds4 ,drain and serve with ,spanish or ,creole dressing4 ,these croquettes may form the basis of a luncheon menu or may be served as a vegetable or side dish for dinner4 ,,macaroni ,,croquettes ,improved with ,lea ,perrins' ,sauce ,cut cooked macaroni into fine pieces1 and measure four cupfuls4 ,add cupful of grated cheese1 bind the mixture together with #a well-beaten egg1 add #b tablespoonfuls of ,lea ,perrins' ,sauce1 a little more water if the mixture is too stiff to mold1 shape into croquettes1 chill and fry as usual4 ,,peanut ,,or ,,walnut ,,croquettes ,improved with ,lea ,perrins' ,sauce ,use #d cupfuls of ground peanuts or walnuts in place of meat in the ,basic ,croquette recipe4 ,add enough of the croquette sauce to the nuts to make them easy to mold4 ,shape into croquettes1 roll in bread crumbs1 egg and crumbs again and chill4 ,fry as usual4 ,,sweet ,,potato ,,croquettes ,improved with ,lea ,perrins' ,sauce ,these are made the same way as the rice croquettes1 using sweet potatoes in place of the rice in the ,rice ,croquettes recipe and omitting the cheese4 ,,mushroom ,,croquettes ,improved with ,lea ,perrins' ,sauce ,for these use #b cupfuls of chopped mushrooms in making the ,basic ,croquette recipe4 ,add to them just enough of the croquette sauce to mold firmly together4 ,shape and fry as usual4 ,serve with a ,cream1 ,hollandaise or ,bearnaise ,sauce4 ,,salmon ,,cutlets ,improved with ,lea ,perrins' ,sauce ,use #b cupfuls of canned salmon and #b cupfuls of cooked rice1 adding #b tablespoonfuls of ,lea ,perrins' ,sauce1 teaspoonful of salt and #a tablespoonful of lemon juice4 ,bind together with an egg and shape into croquettes1 rolling in bread crumbs and beaten egg as usual4 ,fry and serve with ,tomato1 ,bearnaise or ,hollandaise ,sauce4 ,,fish ,,cutlets ,improved with ,lea ,perrins' ,sauce ,proceed as in making ,salmon ,cutlets1 using the same proportions of any preferred cooked fish4 ,,surprise ,,croquettes ,improved with ,lea ,perrins' ,sauce ,press into the center of fish or meat croquettes1 just before rolling in the bread crumbs1 a raw oyster1 a cooked mushroom1 a stuffed olive or a piece of hard-cooked devilled egg4 ,when the croquette is eaten the diner is delighted to find in the center this spicy surprise4 ,,remember3--,lea ,perrins' is the ,only ,original ,worcestershire ,sauce4 ,none of the so-called ,worcestershires can be used in these recipes with good results4 ,,timbales ,improved with ,lea ,perrins' ,sauce ,timbales are in reality very fine croquette mixtures1 pressed into individual molds and poached in hot water or baked in the oven4 ,in making timbales the meat1 fish or vegetable is pounded or mashed until it is very fine and added to a very thick white sauce4 ,this is poured into an oiled mold which is lined with buttered bread crumbs1 macaroni1 spaghetti1 olives1 peas or fancy cut pimentos4 ,,basic ,,sauce ,,for ,,timbales ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #b tablespoonfuls of butter4 cupful of flour4 cupful of boiling water4 #a egg4 teaspoonful of salt4 ,melt the butter and stir in half of the flour4 ,add half of the boiling water1 stir until smooth4 ,add the rest of the flour slowly1 stirring constantly1 so that no lumps will be formed1 and the rest of the boiling water1 and the salt4 ,cook1 stirring constantly to prevent scorching1 until the whole sauce will leave the pan in one thick mass4 ,remove from fire and beat the egg1 which has been well beaten1 into the mixture4 ,add ,lea ,perrins' ,sauce4 ,allow to cool1 add desired ingredient and pour into buttered or oiled timbale molds and poach in hot water4 ,,chicken ,,timbales ,improved with ,lea ,perrins' ,sauce ,add #a cupful of chicken meat which has been ground through a meat chopper and forced through a pure strainer to the ,basic ,timbale ,sauce4 ,add also #c finely chopped mushrooms4 ,fill oiled timbale molds1 lined with one long piece of spaghetti1 with the chicken timbale mixture and poach in boiling water or bake in a hot oven for ten minutes4 ,serve with ,mushroom or ,celery ,sauce and garnish with parsley4 ,,fish ,,timbales ,improved with ,lea ,perrins' ,sauce ,add #a cupful of finely picked fish which has been forced through a pure strainer to the ,basic ,timbale ,sauce4 ,add an extra teaspoonful of ,lea ,perrins' ,sauce and #a tablespoonful of lemon juice4 ,blend well and force into well-oiled timbale molds4 ,poach or bake for ten minutes and serve with ,hollandaise ,sauce4 ,,ham ,,timbales ,improved with ,lea ,perrins' ,sauce ,cut cold1 boiled ham into fine pieces to make one cupful and run through finest cutter of meat chopper4 ,run again through meat chopper and then force through pure strainer4 ,add this to the ,basic ,timbale ,sauce and fill into timbale mold which has been oiled and lined with olive rings4 ,poach in hot water for ten minutes or bake in the oven for that time4 ,serve with ,bearnaise sauce and garnish with parsley4 ,,stews ,,and ,,casserole ,,dishes ,improved with ,lea ,perrins' ,sauce ,in stews and casserole dishes our object is to make tender by slow1 long cooking the meat selected1 besides cooking with it herbs1 spices and vegetables to supplement and flavor it4 ,of all the spices and herbs which it is possible to add to these casserole dishes and stews1 there is no seasoning that will produce just that zestful1 appetizing flavor which ,lea ,perrins' ,sauce--itself a secret blend of the finest spices--gives4 ,use it freely in seasoning all kinds of long-cooked meat dishes--goulashes1 pot roasts1 ragouts1 stews1 casseroles and meat pies4 ,use it also in making meat loaf and rolled meated dishes1 in croquettes and timbales4 ,in fact1 wherever you use meat in cooking1 remember to-- ,improve it with ,lea ,perrins' ,sauce4 ,,beef ,,stew ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #c pounds of stewing beef4 #a onion4 #a carrot4 #f potatoes4 #a turnip4 #f cupfuls of water4 #a green pepper4 ,select a piece of shin meat1 the flank end of a roast or a cut of the chuck ribs1 as these contain fat meat1 lean meat and a little bone1 all of which are necessary to a good stew4 ,cut the meat from the bones1 wipe the bones carefully to remove any small cracked pieces and place in stewing kettle4 ,add the #f cupfuls of boiling water4 ,melt a piece of fat1 from the meat1 in a shallow pan and cook the cut onion in it until brown4 ,slice and brown the carrot and turnip1 and add to the kettle4 ,braise the meat in these same fat drippings1 turning frequently and cooking on all sides until white1 which closes the meat tubes and keeps the juices within the meat during the long1 slow cooking that follows4 ,add the meat and the drippings in which it was cooked to the stewing kettle4 ,remove seeds and pulp from pepper and add to the stew4 ,simmer slowly for three hours or until the meat is tender4 ,skim the fat from the kettle and remove the bones4 ,add the potatoes1 which have been washed1 peeled and cut in quarters4 ,cook until these are done and the meat will be ready to serve4 ,add the ,lea ,perrins' ,sauce4 ,arrange the carrot1 turnip1 onion1 pepper and potato around the meat on a platter4 ,thicken the stock left in the kettle with shortening and flour4 ,add an extra teaspoonful of ,lea ,perrins' ,sauce1 and serve4 ,,ragout ,,of ,,mutton ,,or ,,lamb ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #c pounds of mutton or lamb4 #b onions4 #b carrots4 #f potatoes4 #b cupfuls of tomato juice4 #a teaspoonful of salt4 ,cube the meat into pieces two inches square and sear in drippings from the fat of the meat4 ,put meat in kettle and cover with water4 ,brown the onion in the drippings and add with salt and drippings to meat4 ,simmer for two hours or more1 skim off fat1 add the tomato juice1 the potatoes peeled and cut in quarters and the carrot cubed or cut in balls with a potato cutter4 ,remove meat from stew1 place on platter surrounded with the vegetables1 add the ,lea ,perrins' ,sauce to the meat stock1 and pour over the meat and vegetables4 ,serve at once4 ,,lamb ,,kidney ,,stew ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #f lamb kidneys4 #a teaspoonful of salt4 #b tablespoonfuls of drippings4 #b tablespoonfuls of flour4 #a cupful of water or meat stock4 ,remove all skin and fat from the kidneys and set them in water to cover1 to which a handful of salt has been added4 ,let stand three or four hours1 or1 if possible1 over-night4 ,remove water1 put in pan with fresh water to cover and slowly bring to boiling point but do not boil4 ,drain and cut into tiny pieces4 ,brown the drippings and saut the cut kidneys in them4 ,add the flour and stir until smooth1 then the water or meat stock slowly1 stirring constantly to make a smooth gravy4 ,add the ,lea ,perrins' ,sauce4 ,pour over toast on a hot platter and serve4 ,,casserole ,,of ,,veal ,,with ,,carrots ,,and ,,peas ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #b pounds of breast of veal4 #b pieces of salt pork4 #d carrots4 #a cupful of peas4 #c potatoes4 #a onion4 ,cut the veal into small pieces and sear it in a shallow pan in drippings from one piece of the salt pork4 ,place the veal in a glass casserole greased with the salt pork4 ,brown the onion in the salt pork and add to the casserole4 ,cut the second piece of salt pork into small squares and add to casserole4 ,cover meat with water and cook in oven for an hour4 ,cut the potatoes and carrot into dice-shaped pieces4 ,add these with the peas to the casserole about half an hour before it is ready to take from the oven4 ,blanched rice added at the same time is often a welcome addition4 ,when both meat and vegetables are tender1 add the ,lea ,perrins' ,sauce and serve at once in the dish in which it was baked4 ,,roasted ,,meat ,,loaf ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #c cupfuls of finely ground raw meat 7about #b pounds74 #b cupfuls of soft bread crumbs4 #b slices of bacon4 #a cupful of celery4 #a green pepper4 #a onion4 #a egg4 ,mix the finely ground meat with the bread crumbs and celery4 ,add the chopped green pepper1 a little salt and pepper1 the egg well beaten and the ,lea ,perrins' ,sauce4 ,add enough water to make mixture moist and pack into greased brick-shaped pan4 ,place in ice-box to chill and remove when cold to a greased roasting pan1 turning the loaf out of the mold4 ,place the bacon cut into thick strips on top of the loaf and also slices of the onion4 ,pour a cupful of thin tomato sauce over the whole and roast the meat in a hot oven for from fifty minutes to an hour4 ,serve hot with ,tomato ,sauce1 sliced onion and crisp bacon4 ,,polenta ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #a cupful of yellow cornmeal4 #b cupfuls of boiling water4 #b cupfuls of cold water4 #a teaspoonful of salt4 #b tablespoonfuls of butter4 #d tablespoonfuls of grated cheese4 ,cover the cornmeal with the cold water and let stand five minutes4 ,add to the boiling water and cook directly over the fire for half an hour4 ,add the salt1 the ,lea ,perrins' ,sauce1 the grated cheese and the butter4 ,cook five minutes more and pour into a buttered baking dish and serve with ,creole ,sauce given on page #i4 ,,fried ,,polenta ,improved with ,lea ,perrins' ,sauce ,allow the polenta to cool1 cut into #a-;inch squares1 roll in egg and bread crumbs and fry in deep fat4 ,serve with ,tomato1 ,creole or ,spanish ,sauce given on pages #i and #aj4 ,,chapter ,v ,,eggs1 ,,omelets1 ,,souffles1 ,,creole ,,and ,,rice ,,dishes ,improved with ,lea ,perrins' ,sauce ,it is almost unbelievable until you have tried it--to discover how surprisingly delicious just a drop or two of ,lea ,perrins' ,sauce can make a soft-boiled breakfast egg taste4 ,and when you have tried it1 you will want furthermore to fry and poach1 scramble1 omelet and souffl all of the eggs that you cook with just a little of ,lea ,perrins' ,sauce added as an inimitable seasoning4 ,,soft-,,boiled ,,egg ,improved with ,lea ,perrins' ,sauce ,there are several ways of cooking a soft-boiled egg--the best of which is not to boil it at all4 ,use one pint of boiling water for each egg to be cooked4 ,carefully lower the egg into the water1 cover the saucepan and let stand on back of stove for eight or ten minutes4 ,do not increase or diminish heat4 ,the white of the egg will be tender and the yolk firm all the way through1 instead of the yolk being partly uncooked and the white very tough as is the case with a three-minute boiled egg4 ,still another way is to put the egg on in cold water and remove as soon as the water boils4 ,remove egg from shell to a hot egg cup and add a large piece of butter1 a bit of salt and #b or #c drops of ,lea ,perrins' ,sauce4 ,blend well and serve at once4 ,,fried ,,eggs ,improved with ,lea ,perrins' ,sauce ,eggs should never be fried1 as this method of cooking1 like boiling1 toughens the albumen4 ,however1 if your family must have fried eggs1 you will find the addition of a teaspoonful of ,lea ,perrins' ,sauce to the fat in which they are cooked a decided improvement to the eggs4 ,put the ,lea ,perrins' ,sauce on the table and serve with the eggs4 ,,poached ,,eggs ,improved with ,lea ,perrins' ,sauce ,brush a heavy iron frying pan with oil and add boiling water to the depth of an inch or more4 ,add #a tablespoonful of ,lea ,perrins' ,sauce and a pinch of salt4 ,break fresh eggs into a saucer and gently slip from saucer to water4 ,cook without allowing water to boil until the egg is firm4 ,remove with skimmer or quickly dip piece of toast under egg and lift out at once4 ,drain1 then put on hot plate and serve4 ,if one is fortunate enough to have an egg poacher1 poaching eggs is an even simpler matter4 ,serve with ,lea ,perrins' ,sauce on the table4 ,,baked ,,egg ,improved with ,lea ,perrins' ,sauce ,grease an individual glass or fire-proof ramekin with oil or butter and break an egg into it4 ,sprinkle with salt and season with a few drops of ,lea ,perrins' ,sauce4 ,bake surrounded by water in a moderate oven for from five to ten minutes and serve with ,lea ,perrins' ,sauce at the table4 ,,egg ,,in ,,nest ,improved with ,lea ,perrins' ,sauce ,beat the white of an egg with a sprinkling of salt until light and frothy and pile on top of a piece of toast in an individual ovenware dish4 ,make a slight dent on the top of the egg white and carefully place the yolk in the center2 add a drop of ,lea ,perrins' ,sauce4 ,place in a pan of water and cook in a moderate oven until yolk and white are set4 ,serve with ,lea ,perrins' ,sauce at the table4 ,,shirred ,,egg ,improved with ,lea ,perrins' ,sauce ,add #a teaspoonful of ,lea ,perrins' ,sauce to #b tablespoonfuls of finely chopped ham or bacon and #b tablespoonfuls of bread crumbs4 ,add enough oil or butter to blend well1 and press against the buttered sides and bottom of an individual baking dish4 ,break an egg into the dish and sprinkle top with buttered bread crumbs4 ,bake in a moderate oven1 the dish being surrounded with hot water4 ,serve in the dish in which it was baked with ,lea ,perrins' ,sauce at the table4 ,mashed potato1 spinach or tomato are often used to fill sides and bottom of ramekin4 ,,scrambled ,,eggs ,improved with ,lea ,perrins' ,sauce ,in ,scrambling eggs1 great care should be exercised in the cooking1 the mixture being of a custard-like1 creamy consistency when finished1 and not dry and lumpy as some scrambled eggs become4 ,the secret is in allowing the egg to cook as much in the heat of the pan as over the fire4 ,keep stirring the mixture constantly removing the pan from the fire if the eggs seem to get too dry in any one spot4 ,in scrambling eggs1 beat the egg until light and add for each egg used1 #b tablespoonfuls of water and a few drops of ,lea ,perrins' ,sauce4 ,,omelets ,,and ,,souffles ,improved with ,lea ,perrins' ,sauce ,an omelet may be made with or without separating the yolks and whites of the eggs1 the one being called a plain--the other a fluffy omelet4 ,a souffl is a fluffy omelet made with a white sauce foundation and baked in the oven4 ,cheese1 tomatoes1 chopped meats and vegetables are all attractive additions to these dishes1 but1 no matter what else may be added1 ,lea ,perrins' ,sauce as a seasoning for omelets and souffls cannot be equalled4 ,,plain ,,omelet ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #c eggs4 #c tablespoonfuls of water4 teaspoonful of salt4 #a tablespoonful of butter4 ,beat the eggs without separating and add the water4 ,add the salt1 the butter melted and the ,lea ,perrins' ,sauce4 ,heat a heavy iron frying pan and grease well with oil1 bacon fat or shortening4 ,pour in the egg and lower heat under pan4 ,tilt pan backward and forward and from side to side1 allowing liquid to run under egg as it cooks4 ,when cooked throughout1 run spatulate or knife under omelet and roll it into a roll4 ,turn out on platter and serve with toast or any desired addition4 ,,fluffy ,,omelet ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #d eggs4 #f tablespoonfuls of water4 teaspoonful of salt4 #a tablespoonful of butter4 ,separate the eggs2 add the water1 salt and melted butter to the yolks4 ,also add the ,lea ,perrins' ,sauce4 ,beat the whites until light and frothy and carefully fold them into the yolks4 ,grease a heavy iron pan with bacon fat and pour in the omelet4 ,lower heat under pan and let cook slowly until brown on the bottom and almost dry4 ,place lid over pan and let dry on top1 or place in oven for two minutes4 ,cut the omelet lightly on the top and fold over without breaking under part4 ,turn out on platter and serve at once4 ,,tomato ,,omelet ,improved with ,lea ,perrins' ,sauce ,spread sliced and fried tomatoes in between the omelet before folding and pour the tomato gravy1 which cooked out of the tomatoes in frying1 over the finished dish4 ,,spanish ,,omelet ,improved with ,lea ,perrins' ,sauce ,just before folding omelet over1 spread with the following mixture and pour what is left1 over the whole omelet after it is placed on the platter3 #b finely chopped onions1 #a chopped green pepper1 a few cut olives1 and1 if possible1 a few mushrooms4 ,saut these ingredients in #b teaspoonfuls of oil1 add #a cupful of tomato juice and spread in between and pour over omelet4 ,,corn ,,omelet ,improved with ,lea ,perrins' ,sauce ,spread the omelet with cooked corn before folding4 ,,vegetable ,,omelet ,improved with ,lea ,perrins' ,sauce ,spread the omelet with any desired combination of1 or individually cooked vegetable1 as peas1 carrots1 asparagus1 cauliflower1 onions4 ,this also helps to use up any vegetables of which too small a quantity has been left to permit using them alone4 ,the vegetable used should be heated in a little butter or cooking oil to which a few drops of ,lea ,perrins' ,sauce have been added4 ,,cheese ,,omelet ,improved with ,lea ,perrins' ,sauce ,sprinkle grated cheese over the omelet before and after folding4 ,or add cupful of grated cheese to the omelet in the making4 ,,bacon ,,omelet ,improved with ,lea ,perrins' ,sauce ,fry four or five slices of bacon until crisp4 ,use the bacon drippings in place of the butter in making and frying the omelet4 ,spread the bacon1 cut into small pieces1 on the omelet before folding4 ,garnish the plate with bacon4 ,serve at once4 ,,ham ,,omelet ,improved with ,lea ,perrins' ,sauce ,chop previously fried ham very fine and reheat in some fat to which ,lea ,perrins' ,sauce has been added4 ,spread on omelet4 ,,sardine ,,omelet ,improved with ,lea ,perrins' ,sauce ,saut some sardines in a little cooking oil to which ,lea ,perrins' ,sauce has been added and spread on omelet before folding4 ,,kidney ,,or ,,chicken ,,liver ,,omelet ,improved with ,lea ,perrins' ,sauce ,reheat previously cooked chicken livers or kidneys in a little cooking oil to which ,lea ,perrins' ,sauce has been added and spread on omelet before folding4 ,pour a little kidney or liver gravy over omelet4 ,,plain ,,souffl ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #b tablespoonfuls of shortening4 #b tablespoonfuls of flour4 cupful of milk or water4 #c eggs4 ,melt the shortening1 stir in the flour until smooth1 remove from the fire and slowly stir in the liquid4 ,add the salt and cook for three or four minutes or until a thick1 smooth sauce is made4 ,beat the yolks of the eggs until creamy and add to the sauce4 ,remove from the fire and add the stiffly-beaten whites of the eggs4 ,add the ,lea ,perrins' ,sauce4 ,pour into a buttered baking dish1 place dish in a pan of hot water and bake in a slow oven for twenty or twenty-five minutes4 ,serve at once4 ,the dish in which a souffl is baked should be broad and wide1 rather than high and narrow1 to prevent the souffl from rising too high in the center and then falling4 ,it is a big help to pin a buttered paper band around a souffl dish before baking1 so that it will rise easily without overflowing4 ,,cheese ,,souffl ,improved with ,lea ,perrins' ,sauce ,for this1 use tomato juice in place of the milk or water in the plain ,souffl recipe and add #a cupful of grated cheese just before folding in the egg whites4 ,pour into a buttered baking dish and bake as usual4 ,,mushroom ,,souffle ,improved with ,lea ,perrins' ,sauce ,use #a cupful of mushroom gravy in making the sauce for the ,basic ,souffl and add #a cupful of finely chopped mushrooms before folding in the egg whites4 ,,olive ,,and ,,pepper ,,souffle ,improved with ,lea ,perrins' ,sauce ,add cupful of finely chopped olives and the same amount of finely chopped peppers to the ,plain ,souffl before the egg whites are added4 ,proceed and bake as before4 ,,chicken ,,souffle ,improved with ,lea ,perrins' ,sauce ,increase the amount of liquid in the ,plain ,souffl recipe to #a cupful and add #b cupfuls of very finely ground chicken meat to sauce before folding in egg whites4 ,chicken stock may be used as liquid4 ,,oyster ,,souffle ,improved with ,lea ,perrins' ,sauce ,substitute oyster liquor for water in making the ,plain ,souffl recipe and add cupful of finely chopped panned oysters to the ,souffl before folding in the egg whites4 ,,ham ,,souffle ,improved with ,lea ,perrins' ,sauce ,increase the liquid used in the ,plain ,souffl recipe to #a cupful and add before folding in the egg white #a cupful of very finely chopped ham4 ,,rice ,,and ,,creole ,,dishes ,,creole ,,rice ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #b green peppers4 #a onion4 cupful of ham4 #d tablespoonfuls of oil4 #a cupful of rice4 #c cupfuls of tomato juice4 #d tomatoes4 ,melt the shortening1 and saut in this oil the green peppers finely chopped1 the sliced onion1 and the ham1 finely ground4 ,put the rice in a sieve and dip into rapidly boiling water for five minutes4 ,add with the tomato juice to the other ingredients4 ,cook directly over the fire for twenty minutes1 add the whole tomatoes cut into slices and finish the cooking in the top of a double boiler4 ,add the ,lea ,perrins' ,sauce4 ,when the rice is puffed and flaky the dish is ready to serve4 ,,scalloped ,,rice ,,and ,,cheese ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #b cupfuls of cooked rice4 #a tablespoonful of oil4 #a tablespoonful of flour4 #a cupful of finely grated cheese4 #a cupful of rice water4 ,bread crumbs4 ,stir the flour into the oil until a smooth paste is formed4 ,add the rice water slowly1 stirring constantly4 ,add the ,lea ,perrins' ,sauce and the grated cheese4 ,arrange the cooked rice in a well-greased baking dish and pour the cheese sauce over it4 ,sprinkle the top with bread crumbs and brown in the oven4 ,serve hot4 ,,macaroni ,,and ,,cheese ,improved with ,lea ,perrins' ,sauce ,this dish is made in the same way as the rice and cheese dish1 filling the casserole with macaroni instead of rice4 ,,chapter ,,vi ,,chafing ,,dish ,,suppers ,improved with ,lea ,perrins' ,sauce ,,chafing ,,dish ,,supper ,,menu ,to be prepared with ,lea ,perrins' ,sauce in the cooking ,welsh or ,tomato ,rarebit on ,toasted ,crackers ,devilled ,ham1 ,celery and ,lettuce ,sandwiches ,salted ,nuts ,stuffed ,olives ,coffee or ,ginger ,ale ,orange ,juice ,high ,ball ,at no other time do we so desire tasty1 spicy piquant food as when we have a chafing dish supper4 ,and there is no other dish wherein the supreme quality of ,lea ,perrins' ,sauce shows off to better advantage than in the chafing dish recipe4 ,for the midnight college spread--the ,welsh1 ,cheese or ,tomato ,rarebits--for the kitchenette apartment dinner of ,creamed ,dried ,beef1 ,ham1 ,shrimps or ,eggs1 or for the simple home ,sunday night supper of ,creamed ,oysters1 ,chicken or ,chicken la ,king--,lea ,perrins' ,sauce--the original ,worcestershire--forms the unsurpassed1 the perfect seasoning4 ,a chafing dish is composed of two flat pans1 one called the blazer1 the other the hot-water pan4 ,the usual chafing dish recipe directs the first cooking of the material to be directly over the heat--and is finished and the food kept hot over the hot-water pan4 ,the chafing dish1 particularly if it is one in which alcohol is the heating element1 should always be placed on a tray1 to avoid any danger from fire or a possible boiling over of the food4 ,a wooden or chafing dish spoon is a help although not essential4 ,the butter1 flour and things necessary for the dish to be made should be measured and placed on the tray besides the chafing dish so that the recipe may be made up without hurry or getting up and down from the table4 ,with electric grills the toast may be made under the grill while the other things are cooking above4 ,,welsh ,,rarebit ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #a tablespoonful of butter4 #b cupfuls of grated ,american cheese4 cupful of cream4 ,buttered soda crackers or toast4 ,melt the butter in the blazer over the hot-water pan1 in which the water should be boiling4 ,add the grated cheese and the cream alternately1 a little at a time1 allowing the cheese to melt slowly4 ,add the ,lea ,perrins' ,sauce4 ,keep over the hot water while serving and serve on buttered crackers or toast4 ,serve ,lea ,perrins' on the side1 to be used for a flavor to suit each taste4 ,,cheese ,,and ,,tomato ,,rarebit ,improved with ,lea ,perrins' ,sauce ,in the ,welsh ,rarebit recipe1 substitute tomato pure for the cream1 add a well-beaten egg and cook until smooth and creamy4 ,serve with toast or crackers as desired4 ,,red ,,pepper ,,rarebit ,improved with ,lea ,perrins' ,sauce ,to the ,welsh ,rarebit add one chopped red pepper from which the seeds and pulp have been removed4 ,,pigs ,,in ,,blankets ,improved with ,lea ,perrins' ,sauce ,wrap around peeled mushroom caps or oysters a strip of bacon1 pinning it down with tooth-picks4 ,cook in the chafing dish until the bacon is crisp1 add a teaspoonful of ,lea ,perrins' ,sauce and serve with toast4 ,,chicken ,,la ,,king ,improved with ,lea ,perrins' ,sauce #a teaspoonful ,lea ,perrins' ,sauce4 #b cupfuls of cooked cubed chicken4 cupful of cut mushrooms4 #a green pepper4 #b tablespoonfuls of flour4 #d tablespoonfuls of butter4 #a cupful rice or vegetable water4 ,remove all seeds and pulp from the pepper and chop it up fine4 ,peel the mushrooms and break them into fine pieces4 ,melt the #b tablespoonfuls of butter directly over the chafing dish flame or grill and saut the mushrooms and peppers in it4 ,add the rest of the butter and slowly stir in the flour4 ,add the rice water1 stirring all until smooth4 ,cook until it boils for one minute1 then place in the pan over the hot water1 add the chicken and cook for five minutes4 ,add the ,lea ,perrins' ,sauce4 ,serve on toast4 ,,creamed ,,shrimps ,improved with ,lea ,perrins' ,sauce ,break the shrimps from a can into small pieces and run under the cold water4 ,drain4 ,use the same amount of butter1 flour and liquid given in the ,creamed ,egg recipe to make a sauce1 adding the shrimps after the sauce has been cooked for one minute4 ,cook over hot water for ten minutes before serving4 ,,creamed ,,eggs ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #f hard-cooked eggs4 teaspoonful of salt4 #a tablespoonful of butter4 #a tablespoonful of flour4 #a cupful of rice water or vegetable stock4 ,melt the butter directly over the chafing dish flame or grill1 add the flour1 stir until smooth and slowly stir in the rice water4 ,cut the hard-cooked eggs into small pieces1 saving out the yolk of one4 ,add the chopped egg to the white sauce and continue the cooking over hot water4 ,add the ,lea ,perrins' ,sauce and the salt4 ,serve on points of toast and garnish with the yolk of #a egg rubbed through a fine strainer and sprinkle on top of the whole dish4 ,,creamed ,,salmon ,improved with ,lea ,perrins' ,sauce ,this is made by using salmon in the ,creamed ,egg recipe in place of the eggs4 ,chop one hard-cooked egg into fine pieces and add to dish before serving4 ,,other ,,creamed ,,dishes ,improved with ,lea ,perrins' ,sauce ,any fish or meat which has been previously cooked may be creamed in a chafing dish1 using the ,creamed ,egg recipe and substituting the desired ingredient for the eggs4 ,,panned ,,oysters ,improved with ,lea ,perrins' ,sauce #b teaspoonfuls of ,lea ,perrins' ,sauce4 #be oysters4 teaspoonful of salt4 #b tablespoonfuls of flour4 #b tablespoonfuls of butter4 #a cupful of oyster liquor4 ,heat the oysters directly over the flame until the edges curl4 ,add the butter and flour1 which has been mixed with a little of the oyster liquor to make a smooth paste1 and when blended add the rest of the liquid to make a white sauce4 ,continue cooking over hot water for a few moments and add the ,lea ,perrins' ,sauce4 ,serve with toast4 ,,chapter ,,vii ,,sandwich ,,fillings ,improved with ,lea ,perrins' ,sauce ,delicious and different sandwich fillings1 for picnics or party refreshments1 depend for their distinction1 not so much upon the meat or cheese which is used as a filling1 but upon the seasoning4 ,lea ,perrins' ,sauce1 which is so delicious with meat or cheese1 adds an unequalled and spicy touch in the seasoning of sandwiches4 ,bread for sandwiches should not be over a day old4 ,in buttering the bread1 always cream the butter first in a bowl and then spread the bread evenly with the softened butter4 ,if saving crusts is not necessary1 it is very nice to remove these1 cutting the bread into fancy shaped slices4 ,if a large number of sandwiches are made up for a reception1 it is best to wrap them in a wet cheese-cloth and keep them wrapped until ready to serve4 ,,cheese ,,sandwich ,,fillings ,,cheese ,,sandwich ,,fillings ,improved with ,lea ,perrins' ,sauce ,mash one cream or pimiento cheese in a bowl and add to it #a teaspoonful of ,lea ,perrins' ,sauce4 ,mix well4 ,add a tablespoonful of cream and a little salt4 ,spread on buttered bread4 ,to #a cake of pimiento or cream cheese1 or to lb4 of any solid cheese add #b teaspoonfuls of ,lea ,perrins' ,sauce4 ,combine #a cake of cream cheese with equal part ,roquefort1 and #b teaspoonfuls 7or more7 of ,lea ,perrins' ,sauce4 ,to #c finely chopped hard boiled eggs add salt1 teaspoonful mustard1 #a tablespoonful salad dressing and #a teaspoonful ,lea ,perrins' ,sauce4 ,celery may also be stuffed with any cheese prepared as above and top garnished with stuffed olives chopped1 or nuts4 ,,cheese ,,and ,,nut ,improved with ,lea ,perrins' ,sauce ,add of a cupful of finely ground nuts to the cheese sandwich filling4 ,,cheese ,,and ,,pepper ,improved with ,lea ,perrins' ,sauce ,remove the seeds and pulp from a large green pepper and chop it very fine4 ,add to the cheese sandwich filling4 ,,cheese ,,and ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,add of a cupful of heavy mayonnaise dressing to the cheese sandwich filling and cream well4 ,,cheese ,,and ,,egg ,improved with ,lea ,perrins' ,sauce ,cut #b hard-cooked eggs into very fine pieces and add to the cheese sandwich filling4 ,,grated ,,cheese ,,filling ,improved with ,lea ,perrins' ,sauce ,grate a cupful of sharp ,american cheese and add to it #a teaspoonful of ,lea ,perrins' ,sauce1 and mix well4 ,add also a little salt and spread on buttered bread4 ,,egg ,,sandwich ,,fillings ,,egg ,,and ,,olive ,improved with ,lea ,perrins' ,sauce ,chop #b hard-cooked eggs into fine pieces and add to them #d tablespoonfuls of finely chopped olives4 ,add to these enough olive oil to moisten4 ,season with #a teaspoonful of ,lea ,perrins' ,sauce and spread on sandwiches4 ,,egg ,,and ,,pimento ,improved with ,lea ,perrins' ,sauce ,add #d tablespoonfuls of finely chopped pimentoes to #b chopped1 hard-cooked eggs4 ,season with a teaspoonful of ,lea ,perrins' ,sauce4 ,,egg ,,and ,,tomato ,improved with ,lea ,perrins' ,sauce ,cut hard-cooked egg in circles and also cut a tomato into thin slices4 ,add #a teaspoonful of ,lea ,perrins' ,sauce to #a tablespoonful of olive oil4 ,add this to the butter with which the bread is spread4 ,arrange the tomato with the sliced egg on top of it in the center of the bread1 taking care that it does not come too near the edge4 ,place bread on top and wrap each sandwich in individual wax papers4 ,,egg ,,and ,,bacon ,improved with ,lea ,perrins' ,sauce ,to #a hard-cooked1 finely chopped egg1 add #d tablespoonfuls of finely chopped bacon4 ,spread the sandwiches with mayonnaise dressing which has been seasoned with ,lea ,perrins' ,sauce1 and fill with the bacon and egg4 ,,meat ,,sandwich ,,fillings ,,minced ,,meat ,improved with ,lea ,perrins' ,sauce ,grind ham1 chicken1 veal or any desired meat through the meat grinder and measure it by the cupful4 ,to every cupful add #a tablespoonful of ,lea ,perrins' ,sauce and #d tablespoonfuls of chopped sour pickles4 ,add salt and spread between sandwiches4 ,,plain ,,cuts ,,of ,,meat ,improved with ,lea ,perrins' ,sauce ,when these are used in a sandwich1 pour a little ,lea ,perrins' ,sauce in a bowl and dip a butter spreader into it1 spreading the ,lea ,perrins' ,sauce well over the meat4 ,this gives a delicious zest to the sandwich without making it too hot4 ,,meat ,,and ,,cheese ,improved with ,lea ,perrins' ,sauce ,add to #a cupful of ground meat of a cupful of creamed pimiento cheese4 ,season with a teaspoonful of ,lea ,perrins' ,sauce and use as a sandwich spreading4 ,,meat ,,and ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,to #a cupful of ground meat add cupful of thick mayonnaise4 ,season with #a teaspoonful of ,lea ,perrins' ,sauce and use as a sandwich spread4 ,,meat ,,and ,,tomato ,improved with ,lea ,perrins' ,sauce ,chop a tomato into fine pieces and add it together with the juice to #a cupful of finely chopped meat4 ,season with #a teaspoonful of ,lea ,perrins' ,sauce and use as a sandwich spread4 ,,fish ,,sandwich ,,fillings ,,sardine ,improved with ,lea ,perrins' ,sauce ,cut canned sardines into small pieces and add the juice of of a lemon4 ,season with a few drops of ,lea ,perrins' ,sauce and spread on sandwiches4 ,,flaked ,,fish ,improved with ,lea ,perrins' ,sauce ,cooked flaked1 white fish makes a delicious sandwich filling when seasoned with #a teaspoonful of ,lea ,perrins' ,sauce and moistened with mayonnaise4 ,,rolled ,,sandwiches ,improved with ,lea ,perrins' ,sauce ,cut thin slices from long side of loaf4 ,sprinkle with water4 ,spread with filling seasoned with ,lea ,perrins' ,sauce4 ,roll4 ,tie with ribbon4 ,,chapter ,,viii ,,salad ,,dressings ,,and ,,salads ,improved with ,lea ,perrins' ,sauce ,in salad dressings1 where flavor and spices are the very heart of the recipe1 ,lea ,perrins' ,sauce reaches the height of its seasoning power4 ,you cannot imagine how delicious a mayonnaise or a ,french dressing can be until you have tasted one which has been seasoned with ,lea ,perrins' ,sauce1 the original ,worcestershire flavoring4 ,use it in your own favorite salad dressing or in the delicious salad dressing recipes given here4 ,you will be surprised and delighted with the new1 piquant taste which ,lea ,perrins' ,sauce adds1 in a never-to-be-equalled manner1 to the dish4 ,,mayonnaise ,,dressing ,improved with ,lea ,perrins' ,sauce #a tablespoonful of ,lea ,perrins' ,sauce4 #b egg yolks4 #a teaspoonful of soft sugar4 teaspoonful of salt4 #a pint of olive oil4 #b tablespoonfuls of lemon juice4 #b tablespoonfuls of vinegar4 ,beat the yolks of the eggs well4 ,add the ,lea ,perrins' ,sauce and the vinegar and stir well4 ,add #a teaspoonful of the olive oil and beat well4 ,use a double-wheel egg-beater from this stage on4 ,add the olive oil first by teaspoonfuls and then tablespoonfuls at a time1 beating constantly and rapidly4 ,when all of the oil has been used add #b tablespoonfuls of boiling water to smooth the sauce4 ,put in a cold bowl or pint preserve jar and keep in the ice-box until needed4 ,,fluffy ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,beat the white of an egg until very stiff and fold into the mayonnaise after it is very cold4 ,,chiffonade ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,add #b tablespoonfuls of chopped red pepper1 from which the pulp and seeds have been removed1 #a small onion chopped fine1 and #c tablespoonfuls of chopped parsley to every cupful of mayonnaise4 ,last1 add paprika to give red tint4 ,,russian ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,add to every cupful of mayonnaise dressing cupful each of finely chopped green and red peppers and cupful of chopped stuffed olives4 ,one quarter of a cupful of chilli sauce makes a nice addition if it is desired4 ,,tartare ,,sauce ,improved with ,lea ,perrins' ,sauce ,add #b tablespoonfuls each of finely chopped pickles1 olives and parsley and #a teaspoonful of onion juice to each half cupful of mayonnaise4 ,,green ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,to give mayonnaise a green color1 cook cupful of spinach1 peas and parsley together and press through a pure sieve4 ,re-cook this pure until rather dry4 ,add just enough to the mayonnaise to tint it a delicate green4 ,,red ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,mayonnaise may be given a red or pink tint by the addition of tomato juice or paprika4 ,,white ,,mayonnaise ,improved with ,lea ,perrins' ,sauce ,if #a cupful of whipped cream or #b egg whites are folded into mayonnaise dressing it will make it almost white in color4 ,,cooked ,,salad ,,dressing ,improved with ,lea ,perrins' ,sauce #a teaspoonful of ,lea ,perrins' ,sauce4 #b egg yolks4 teaspoonful of salt4 #a teaspoonful of sugar4 cupful of milk4 #a cupful of oil4 #b tablespoonfuls of vinegar4 ,add the dry ingredients to the well-beaten yolks of the eggs4 ,beat until well blended and then add the milk1 vinegar and oil4 ,cook in the top of a double boiler until smooth and thick and beat with an egg-beater during the cooking so that it will not curdle4 ,remove from the fire as soon as it reaches the correct consistency4 ,plunge pan into cold water and continue beating4 ,add ,lea ,perrins' ,sauce4 ,put into preserve jar for convenient keeping in the ice-box4 ,a ,,salad ,,dressing ,,made ,,without ,,oil ,improved with ,lea ,perrins' ,sauce ,by using #b egg yolks and #a whole egg and #a cupful of cream instead of cupful of milk1 a delicious salad dressing may be made from the above recipe without using any oil at all4 ,these cooked salad dressings may be varied just as the mayonnaise by the addition of olives1 peppers1 parsley and other ingredients used as directed under the ,mayonnaise ,dressing recipes4 ,,french ,,dressing ,improved with ,lea ,perrins' ,sauce #b teaspoonfuls of ,lea ,perrins' ,sauce4 #b teaspoonfuls of vinegar4 #c tablespoonfuls of olive oil4 teaspoonful of salt4 ,first rub a small bowl with ice4 ,remove and add the salt1 the ,lea ,perrins' ,sauce and #a tablespoonful of olive oil4 ,stir well and add the vinegar4 ,as the dressing thickens through stirring1 add the rest of the olive oil and continue beating4 ,this may be poured into a bottle and kept in the ice-box1 beating or shaking again before it is served4 ,,lemon ,,dressing ,improved with ,lea ,perrins' ,sauce ,use lemon juice in place of vinegar in making the ,french ,dressing and proceed as usual4 ,serve with fruit salads4 ,,roquefort ,,dressing ,improved with ,lea ,perrins' ,sauce ,add #c tablespoonfuls of ,roquefort cheese to the ,french ,dressing and use enough paprika to produce a red color4 ,,olive ,,dressing ,improved with ,lea ,perrins' ,sauce ,add #b tablespoonfuls of finely chopped olives to the ,french ,dressing4 ,,green ,,pepper ,,dressing ,improved with ,lea ,perrins' ,sauce ,add #a tablespoonful of finely chopped green peppers to the ,french ,dressing just before serving4 ,,salads ,improved with ,lea ,perrins' ,sauce ,in making these salads use your favorite dressing1 to which ,lea ,perrins' ,sauce has been added2--#b teaspoonfuls to a cup of dressing4 ,in making an oil mayonnaise1 alternate in thinning from time to time with ,lea ,perrins' ,sauce and vinegar or lemon juice1 until amount of dressing required is finished4 ,this gives a flavor unsurpassed4 ,,fish ,,salads ,improved with ,lea ,perrins' ,sauce ,put a medium sized can of light tuna1 salmon1 lobster or crab in a bowl and shred with a fork4 ,pour #a tablespoonfuls of ,lea ,perrins' ,sauce over same and mix well4 ,add cupful of celery and the salad dressing containing ,lea ,perrins' ,sauce4 ,,potato ,,salad ,improved with ,lea ,perrins' ,sauce ,pare #d or #e medium sized potatoes and boil in water containing #b teaspoonfuls of salt4 ,dice potatoes1 salt well and pour #a to #a tablespoonfuls ,lea ,perrins' ,sauce over same1 mixing thoroughly4 ,add cupful of chopped celery1 #b tablespoonfuls of chopped onion and #b hard boiled eggs4 ,use any salad dressing containing ,lea ,perrins' ,sauce4 ,,vegetable ,,salad ,improved with ,lea ,perrins' ,sauce ,mix equal parts of lima and string beans1 cold boiled potatoes and celery2 #a tablespoonful each of chopped onion and sweet pickle4 ,stir in #a tablespoonful ,lea ,perrins' ,sauce and any salad dressing containing same4 7,any combination of vegetables may be used74 ,,fruit ,,salad ,improved with ,lea ,perrins' ,sauce ,mix equal parts of pineapple1 banana1 orange and tart apple2 cupful finely chopped celery4 ,through this stir #b teaspoonfuls of ,lea ,perrins' ,sauce and add any dressing preferred containing ,sauce and slightly sweetened4 ,this gives zest and a delicious flavor to fruit salad4 ,,devilled ,,eggs ,improved with ,lea ,perrins' ,sauce ,to yolks of doz4 hard boiled eggs add #a tablespoonful salad dressing1 small teaspoonful mustard1 #a teaspoonful ,lea ,perrins' ,sauce and #a teaspoonful each of finely chopped celery and onion4 ,these are very fine served on lettuce leaves with mayonnaise dressing containing ,lea ,perrins' ,sauce4 ,,chapter ,,ix ,,catsups1 ,,chutneys1 ,,pickles ,,and ,,home-,,made ,,relishes ,improved with ,lea ,perrins' ,sauce ,in pickling1 we think first of ,grandmother and the delicious catsups1 pickles and chutneys which she served with ,sunday-night suppers and wonder why we see these delicious relishes so seldom these days4 ,but we need not forego our home-made catsups1 pickles and chow-chows1 nor even find them less relishing because we have no herb garden1 for in ,lea ,perrins' ,sauce we have the most complete--the most ideal and perfect relish seasoning4 ,lea ,perrins' ,original ,worcestershire is in itself a secret blending of spices which will give to any home-made relish the keen edge--the snap--the zest it requires4 ,use ,lea ,perrins' ,sauce in seasoning catsups1 chow-chows1 pickles1 vinegars1 chutneys1 piccalilli and chilli sauce relishes--it is the unequalled spice for them all4 ,,an ,,uncooked ,,tomato ,,catsup ,improved with ,lea ,perrins' ,sauce #d tablespoonfuls of ,lea ,perrins' ,sauce4 #b quarts of red ripe tomatoes4 #a cupful of onions4 cupful of salt4 #a cupful of sugar4 #c cupfuls of vinegar4 ,dip the tomatoes quickly into rapidly boiling water1 dip in and out of cold water and peel4 ,put into large preserving kettle and add the onions well chopped4 ,mash these two together and add the salt1 sugar1 vinegar and last1 the ,lea ,perrins' ,sauce4 ,thoroughly sterilize catsup bottles by boiling and fill with the cold catsup4 ,cork loosely4 ,place bottles on a wire rack1 stand in a pan which allows rapidly boiling water to come to the neck of the bottle1 and boil or sterilize for thirty minutes4 ,some experts claim this final water bath to be unnecessary1 but the inexperienced preserver will have better success if the last cooking is performed4 ,for perfect keeping and especially if the catsups are made up to sell1 the corks should be driven in tightly and the bottles sealed with sealing wax or melted paraffin as soon as they are removed from the water bath4 ,stamping the soft wax or paraffin with a special sealing stamp also helps to give an identifying and distinguishing mark to the product4 ,,mushroom ,,catsup ,improved with ,lea ,perrins' ,sauce #c tablespoonfuls of ,lea ,perrins' ,sauce4 #b quarts of mushrooms4 #a cupful of vinegar4 #a tablespoonful of salt4 #a tablespoonful of mustard4 ,peel the mushrooms1 cut into small pieces1 cover with cupful of boiling water and cook until quite tender and soft4 ,mash through a fine pure strainer or sieve and add the vinegar1 salt1 and last the ,lea ,perrins' ,sauce4 ,cook from half to three-quarters of an hour or until of the consistency of catsup and pour into sterilized bottles and seal at once4 ,label and store4 ,,tomato ,,chutney ,improved with ,lea ,perrins' ,sauce #d tablespoonfuls of ,lea ,perrins' ,sauce4 #d quarts of tomatoes4 #a quart of onions4 #a quart of apples4 #a pound of raisins4 #a cupfuls of brown sugar4 #a tablespoonful of salt4 #a quart of vinegar4 ,peel the tomatoes and cut fine4 ,peel and chop the onions1 and skin and chop the apples1 and place all of these ingredients in a heavy iron kettle4 ,add the brown sugar and salt4 ,cook for half an hour1 add the vinegar1 boil ten minutes longer1 add the ,lea ,perrins' ,sauce4 ,pour into sterilized jars and seal4 ,,apple ,,chutney ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #ab tart apples4 #a onion4 #b green peppers4 #a red pepper4 #b cupfuls of sweet vinegar4 cupful of tart currant jelly4 #d lemons4 #b cupfuls of sugar4 #a tablespoonful of salt4 #a cupful of ground raisins4 ,skin and cut the apples fine4 ,peel and cut the onion2 remove seeds and pulp from the peppers and chop fine4 ,put all these ingredients into a heavy iron kettle1 add the jelly1 the juice of the lemons1 the sugar1 salt and vinegar and simmer slowly for one hour4 ,add the raisins last4 ,cook an hour longer1 stirring to prevent sticking4 ,then add the ,lea ,perrins' ,sauce4 ,pour into sterilized pint or quart preserving jars1 seal1 label and store with your other preserves4 ,,red ,,pepper ,,relish ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #d quarts of red peppers4 #b green peppers4 #d pounds of brown sugar4 #a teaspoonful of salt4 #a quart of vinegar4 ,remove seeds and pulp from peppers and cut into long1 thin strips with scissors4 ,cover with boiling water1 and simmer1 but do not boil1 for ten minutes4 ,drain and plunge into ice water4 ,remove4 ,pack in hot sterilized jars4 ,add the sugar1 salt and ,lea ,perrins' ,sauce to the vinegar4 ,boil until all are well blended and pour over the peppers4 ,seal the jars4 ,label and store in a cool place4 ,,chow-,,chow ,improved with ,lea ,perrins' ,sauce #d tablespoonfuls of ,lea ,perrins' ,sauce4 #b cupfuls green tomatoes4 #d cupfuls tiny green cucumbers4 #f cupfuls white button onions4 #a head cabbage4 #b heads cauliflower4 #b stalks celery4 #b red peppers4 #b green peppers4 #h cupfuls vinegar4 #b cupfuls brown sugar4 #a cupful flour4 #f tablespoonfuls mustard4 #a teaspoonful curry powder4 ,cut tomatoes into quarters2 cut cucumbers into small pieces2 cut cabbage1 but do not chop it fine2 separate cauliflower head into small flowerettes2 cut onions2 also cut peppers and celery into small strips4 ,soak this vegetable chow in salt and water to cover over-night4 ,in the morning bring them to the boiling point in the same brine and drain4 ,mix the mustard and flour in a large kettle and add enough vinegar to make a smooth paste4 ,add the curry powder1 brown sugar and the rest of the vinegar4 ,heat until the mixture is thick and add the drained vegetable chow4 ,cook for five minutes4 ,add ,lea ,perrins' ,sauce4 ,carefully pack into sterilized jars and seal4 ,,mustard ,,relish ,improved with ,lea ,perrins' ,sauce #b tablespoonfuls of ,lea ,perrins' ,sauce4 #a pint cucumbers4 #a pint onions4 #a cupful string beans4 #c green peppers4 #c red peppers4 #a pint tomatoes4 ,dressing4 #b cupfuls vinegar4 #d tablespoonfuls flour4 #a cupful sugar4 #c tablespoonfuls mustard4 tablespoonful turmeric4 ,cut the vegetables before measuring1 halve the tomatoes1 cut cucumbers into slices1 string beans in half and chop peppers after removing seeds and pulp4 ,soak the vegetables in a brine of salt and water over-night1 drain and stand in clear water for two hours4 ,drain and scald in one-half of the quantity of vinegar used in the dressing and the same amount of water4 ,to make the dressing1 mix the mustard1 turmeric1 flour and sugar together4 ,add the vinegar slowly1 stirring to make a smooth paste4 ,cook over hot water1 stirring constantly until the mixture thickens4 ,add the ,lea ,perrins' ,sauce4 ,drain the vegetables and pour the mustard dressing over them while it is hot4 ,mix well and pack in sterilized jars4 ,seal1 but not too tightly1 and simmer in hot water for twenty minutes4 ,remove1 tighten jar lids and label4 ,,remember3--,lea ,perrins' is the ,only ,original ,worcestershire sauce4 ,none of the so-called ,worcestershires can be used in these recipes with good results4 ,illustration ,telephone ,directory ,fill in ,address and ,phone ,no4 of the nearest ---------------------------------------- - ,station ,no4 ---------------------------------------- - ,physician ---------------------------------------- - ,druggist ---------------------------------------- - ,hospital ---------------------------------------- - ,police ,station ---------------------------------------- - ,fire ,department ---------------------------------------- - ,grocer ---------------------------------------- - ,butcher ---------------------------------------- - ,baker ---------------------------------------- - ---------------------------------------- - ---------------------------------------- - ---------------------------------------- - ---------------------------------------- - ---------------------------------------- - ---------------------------------------- - ---------------------------------------- - ---------------------------------------- - ,for additional copies of this book1 write ,lea ,perrins #bda ,,west ,,street1 ,,new ,,york1 ,n4 ,y4 ,illustration ,montclair1 ,n4 ,j4--,the ,globe ,press1 ,inc4 ,new ,york1 ,n4 ,y4 ,illustration3 ,seasoning ,suggestions ,transcriber's ,notes3 #a4 ,printer's errors have been silently corrected4 #b4 ,italics are shown as italics4 #c4 ,bold print is shown as bold4