file which includes the original illustrations4 ,see #fddei-;h4htm or #fddei-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#fddei_/pg#fddei-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#fd dei_/fddei-;h4zip7 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/marionha rlandsco#jjterhiala ,transcriber's note3 ,in the section ,pickled nutmeg melons1 melons change to mangoes part way through1 viz4 8,lay the mangoes in strong brine for three days4 ,drain off the brine and freshen in pure water for twenty-four hours4 8,green0 as you would cucumbers--that is1 have a kettle lined with green vine leaves1 and lay the mangoes evenly within it1 scattering powdered alum over the layers4 ,a piece of alum as large as a pigeon's egg will be enough for a two-gallon kettleful4 ,fill with cold water2 cover with vine leaves1 three deep2 put a close lid or inverted pan over all1 and steam over a slow fire five or six hours1 not allowing the water to boil4 ,when the mangoes are a fine green remove the leaves and lay the melons in cold water until cold and firm40 ,this has been corrected4 ,text enclosed by underscores is in italics 7italics74 ,,marion ,,harland',s ,,complete ,,cook ,,book ,illustration3 ,,marion ,,harland ,,marion ,,harland',s ,,complete ,,cook ,,book ,a ,practical and ,exhaustive ,manual of ,cookery and ,housekeeping ,containing ,thousands of ,carefully ,proved ,recipes--,prepared for the ,housewife1 not for the ,chef--and ,many ,chapters on the ,care and ,management of the ,home--the ,final ,expression of ,her ,life',s ,experience by ,,marion ,,harland ,author of ,common ,sense in the ,household1 ,etc4 ,new ,edition1 ,revised and ,enlarged ,indianapolis ,the ,bobbs-,merrill ,company ,publishers ,copyright #aijc ,the ,bobbs-,merrill ,company ,june ,copyright #aijf ,the ,bobbs-,merrill ,company ,march ,press of ,braunworth ,co4 ,bookbinders and ,printers ,brooklyn1 ,n4 ,y4 ,,table ,,of ,,contents ,,page ,,marketing #c ,,care ,,of ,,household ,,stores #f ,,kitchen ,,utensils #i ,,chemistry ,,in ,,the ,,kitchen #ab ,,carving #ae ,,serving ,,and ,,waiting #ah ,,among ,,the ,,linens #bc ,,the ,,children #be ,,diet ,,and ,,digestion #bh ,,the ,,impromptu ,,larder #cb ,,familiar ,,talk ,,breakfast #cd ,,breakfast ,,fruits #ch ,,breakfast ,,cereals #db ,,breakfast ,,breads #df ,,hot ,,breakfast ,,breads #ed ,,quick ,,biscuits #fa ,,muffins ,,and ,,their ,,congeners #fc ,,waffles #fe ,,griddle ,,cakes #ff ,,breakfast ,,breads ,,of ,,indian ,,meal #ga ,,divers ,,kinds ,,of ,,toast #ge ,,eggs #gh ,,familiar ,,talk ,,who ,,rules ,,the ,,home #hi ,,fish ,,for ,,breakfast #ic ,,familiar ,,talk ,,where ,,we ,,eat #ajg ,,breakfast ,,meats #aaj ,,breakfast ,,bacon #aaj ,,tripe #aad ,,beefsteak #aaf ,,kidneys #aah ,,sweetbreads #abj ,,liver #abb ,,chicken #abc ,,other ,,breakfast ,,meats #abf ,,breakfast ,,game #abi ,,breakfast ,,vegetables #aca ,,familiar ,,talk ,,with ,,martha ,,in ,,her ,,kitchen #acg ,,the ,,family ,,luncheon #adc ,,luncheon ,,dishes #ade ,,familiar ,,talk ,,living ,,to ,,learn #ahc ,,croquettes #ahh ,,with ,,the ,,casserole #aid ,,cheese ,,dishes ,,for ,,luncheon #aih ,,the ,,toast ,,family #bje ,,luncheon ,,vegetables #bjg ,,sandwiches #bad ,,tempting ,,prefixes ,,to ,,luncheon #bba ,,salads #bbd ,,luncheon ,,fruits1 ,,cooked ,,and ,,raw #bda ,,sweet ,,omelets #bdg ,,familiar ,,talk ,,with ,,the ,,nominal ,,mistress ,,of ,,the ,,house #bdi ,,luncheon ,,cakes #beh ,,frostings ,,for ,,cakes #bgh ,,various ,,fillings ,,for ,,cakes #bgi ,,gingerbreads #bha ,,small ,,cakes #bhd ,,the ,,doughnut ,,and ,,cruller ,,family #bib ,,familiar ,,talk ,a ,,friendly ,,word ,,with 8,,our ,,maid0 #bif ,,dinner #cjj ,,soups #cjc ,,bisques #cad ,,cream ,,soups #cah ,,vegetable ,,soups ,,with ,,meat #cbb ,,vegetable ,,soups ,,without ,,meat #cbh ,,fish ,,soups #ccc ,,fish #ccg ,,sauces ,,for ,,fish ,,and ,,meat #cec ,,familiar ,,talk ,,is ,,impromptu ,,hospitality ,a ,,lost ,,art #cfa ,,meats #cfg ,,beef #cfg ,,veal #cgg ,,mutton #che ,,meat ,,and ,,poultry ,,pies #chh ,,pork #cie ,,poultry #djj ,,turkey #djj ,,ducks #djd ,,chickens #dje ,,geese #dac ,,game #dae ,,dinner ,,vegetables #dbg ,,even ,,threaded ,,living #dih ,,sweets ,,of ,,all ,,sorts #ejc ,,pies #ejc ,,hot ,,puddings #eah ,,baked ,,puddings #ebh ,,fritters #edd ,,pancakes ,,and ,,dumplings #edh ,,some ,,pudding ,,sauces #eea ,,cold ,,puddings ,,and ,,custards #eee ,,whipped ,,cream ,,dishes #eeh ,,blanc ,,mange #efc ,,fruit ,,desserts #egf ,,ice ,,cream ,,and ,,ices #ehj ,,home-,,made ,,candies #eij ,,afternoon ,,tea #fjd ,,some ,,dainties ,,for ,,afternoon ,,tea #faj ,,frapp ,,beverages #fad ,,wafers #faf ,,stewed ,,fruit1 ,,preserves1 ,,fruit ,,jellies1 ,,et ,,cetera #fag ,,pickles #fcc ,,catsups1 ,,et ,,cetera #fdh ,,the ,,home ,,brew #feb ,,formal ,,breakfasts ,,and ,,luncheons #ffc ,,concerning ,,dinner ,,giving #ffh ,,some ,,studies ,,of ,,color ,,in ,,family ,,dinners #fgc ,,an ,,evening ,,reception ,,and ,,chafing-,,dish ,,supper #fgf ,,familiar ,,talk ,,common ,,sense ,,and 8,,etiquette0 #fha ,,canned ,,goods #fhd 8,,handy0 ,,household ,,hints #fic ,,final ,,familiar ,,talk ,,emergencies1 ,,broken ,,china1 ,,et ,,cetera #gae ,,some ,,culinary ,,terms #gai ,,for ,,ready ,,reference #gbd ,,index #gbi ,,list ,,of ,,illustrations ,,facing ,,page ,,after ,,dinner ,,coffee ,,in ,a ,,cozy ,,corner #fgb ,,afternoon ,,tea ,,on ,,the ,,veranda #fjf ,,anchovies ,,on ,,toast #dfd ,,beef1 ,,roast #chj ,,belgian ,,hare1 ,,roast #daf ,,beverages #feb ,,birthday ,,cake #ebj ,,biscuits1 ,,hot #cfd ,,brandied ,,peaches1 ,,garnished #fbh ,,breakfast ,,equipage #cf ,,cake1 ,,sliced ,,home-,,made #cfd ,,calf',s ,,head1 ,,boiled #chj ,,caviar ,,toast1 ,,garnished #bbb ,,cheese ,,and ,,egg ,,entr,,es #bjb ,,chicken ,,pie1 ,,small #chh ,,chicken ,,pie ,,in ,,silver ,,stand #chh ,,chicken ,,omelet #hd ,,chicken ,,salad ,,mantled ,,with ,,cream ,,mayonnaise ,,and ,,garnished #bcb ,,chicken1 ,,scalloped #djd ,,chicken1 ,,scalloped #abf ,,cod1 ,,boiled #cdd ,,coffee1 ,,capital ,,cup ,,of #cfd ,,covered ,,cheese ,,dish ,,for ,,limburger #bjb ,,crab1 ,,scalloped1 ,,in ,,shell #aef ,,creamed ,,macaroni ,,in ,,pineapple ,,cheese ,,shell #bjb ,,croquettes #abf ,,daffodils #hd ,,dinner1 ,a ,,little #ffh 8,,dinner1 ,a ,,pick-,,up0 #cfd ,,eggs #gh ,,eggs1 ,,baked #gh ,,egg ,,omelet #gh ,,eggs1 ,,stuffed #bjb ,,entrees #abf ,,fish #ajj ,,fish #cdd ,,floating ,,island #ebj-eeh ,,fondu ,,of ,,cheese #bjb ,,fruit ,,salad1 ,,garnished #bcb ,,fruit ,,salad1 ,,in ,,banana-,,skin #bcb ,,game #daf ,,game ,,pie ,,in ,,napkinned ,,dish #chh ,,grape ,,fruit ,,prepared ,,for ,,luncheon #bbb ,,green ,,peas1 ,,garnished #dfd ,,halibut ,,steak #ajj ,,harland1 ,,marion ,frontispiece ,,ice ,,cream ,,with ,,hot ,,maple ,,sauce #ehb ,,individual ,,floating ,,island #eeh ,,irish ,,stew ,,and ,,browned ,,potatoes #cfd ,,lamb ,,chops #abf ,,lobster ,,cutlets ,,and ,,whipped ,,potatoes #aef ,,meringue ,,glace ,,and ,,whipped ,,cream #eeh ,,mock ,,pigeon #chj ,,mould ,,of ,,jelly1 ,,garnished #fbh ,,orange ,,marmalade #ehb ,,oyster ,,cocktails #bbb ,,oyster ,,patties #cdd ,,oysters ,,scalloped #hd ,,pair ,,of ,,boiled ,,fowls1 ,,garnished #djd ,,pair ,,of ,,roast ,,ducks #djd ,,partridge1 ,,roast #daf ,,perch1 ,,fried #ajj ,,plum ,,pudding #ebj ,,poultry ,,and ,,entr,,es #djd ,,punch1 ,,strawberry #fbh ,,quail ,,on ,,toast #daf ,,range ,,screen ,,lowered ,,to ,,shut ,,in ,,heat #adj ,,range ,,screen ,,partly ,,raised #ach ,,salads #bcf ,,salmon1 ,,boiled #cdd ,,sandwiches ,,afternoon ,,tea #ehb ,,brunette #baf ,,crescent #baf ,,whole ,,wheat ,,bread #baf ,,side-,,board ,,and ,,china ,,closet #gah ,,smelts1 ,,fried #ajj ,,sweetbreads1 ,,braised #djd ,,sweetbread ,,cutlets ,,and ,,saratoga ,,potatoes #aef ,,tables ,,autumn ,,dinner #cjj ,,bridesmaid',s1 ,,with ,,pink ,,roses #ejj ,,christmas1 ,,decorated ,,with ,,holly #cjj ,,decorated ,,with ,,pine ,,cones #bff ,,decorated ,,with ,,chrysanthemums ,,and ,,palms #cjj ,,easter ,,wedding ,,breakfast #bff ,,engagement ,,dinner #ejj ,,japanese ,,decorations ,,for ,,children',s ,,luncheon #bff ,,sunflower ,,luncheon #ejj ,a ,,little ,,dinner #ffh ,,toast ,,and ,,anchovies ,,garnished #dfd ,,tomato ,,salad #bcf ,,tomato ,,salad ,,with ,,whipped ,,cream ,,dressing #bcf ,,tomatoes1 ,,stuffed ,,and ,,garnished #dfd ,,trout1 ,,fried #cdd ,,turkey1 ,,roast #djd ,,veal ,,and ,,beef #chj ,,veal ,,chops ,,and ,,spinach #chj ,,venison1 ,,roast #daf ,,wafers #faf ,,whipped ,,cream #ebj ,,whipped ,,cream1 ,,garnished ,,with ,,cherries #eeh ,,woodcock1 ,,roast #daf ,marion ,harland's ,complete ,cook ,book ,,dedicatory ,,preface ,to ,my ,fellow ,housekeepers1 ,north1 ,east1 ,south and ,west3 ,thirty-one years ago ,i wrote1 dedicated to you1 and sent to press1 ,,common ,,sense ,,in ,,the ,,household4 ,the daring step was taken in direct opposition to the advice of all who knew my purpose4 ,i was assured that ,i should lose the modest measure of literary reputation ,i had won by novels1 short stories and essays if ,i persisted in the ignoble enterprise4 ,one critic forewarned me that 8whatever ,i might write after this preposterous new departure would be tainted1 for the imaginative reader and reviewer1 with the odor of the kitchen40 ,he may have been right4 ,i do not know nor do ,i care whether his judgment or mine was the better4 ,i gave my first cook-book to you because ,i knew from my own experience1 as a young1 raw and untaught housekeeper1 that you needed just what ,i had to say4 ,the hundreds of thousands of copies which have been sold1 the thousands of grateful letters received from my toiling sisters1 testify to that need and that to me was appointed the gracious task of supplying it4 ,under the impulse of a conviction as solemn and as strong ,i offer you now a work embodying the best results of mature ,housewifery4 ,or1 as ,i would rather name it1 ,housemotherhood4 ,before ,i put pen to paper ,i stipulated that the contract with the publishers of ,,the ,,complete ,,cook ,,book should contain a clause forbidding me to prepare and issue any book of a similar character during the next ten years4 ,whatever ,i have to say to you through the medium of a printed and bound volume in all these years must be said here4 ,i have had this thought in my mind with the writing of every page4 ,in every page1 in every line1 in every word ,i have done my best to serve you4 ,i know you well enough to be assured that you will not forget this4 ,if such a thing might be ,i would have every dish compounded according to my directions a souvenir to each of you of one who has given thirty-odd of the best years of a busy life to the task of dignifying housewifery into a profession1 and ennobling the practice of it in your eyes4 ,for the fair degree of success which has followed these efforts ,i am thankful4 ,thankful1 too1 to those of you whose appreciation of my aim and my work has held up weary hands and stayed the failing heart4 ,this talk1 made purposely as 8familiar0 as if ,i were face-to-face with each of you1 is not a valedictory1 but an au revoir4 ,the book in your hands contains the gleanings of an active decade4 ,housewifery keeps pace with other professions in the swinging march of an ,age of ,wonders4 ,i have faith in it and in myself to believe that ,i shall go on with the fascinating work of accumulating4 ,i add1 hopefully1 ,i have also faith in you that1 in the future as in the thirty years overpast1 you will aid me in that accumulation4 ,,marion ,,harland4 ,illustration ,,marketing ,,mutton and ,,beef may be called the ,marketer's ,perennials4 ,they are in season all the year round4 ,in buying mutton see that the fat is clear1 very firm and white2 the flesh close of grain1 and ruddy4 ,buy your meat fresh1 even if you mean to hang it in the cellar for a week--or longer in cold weather4 8,begin fair60 ,the best cuts of mutton are loin1 saddle and leg4 ,french chops are cut from the rib1 the fat taken off and several inches of the bone cleaned from meat4 ,they are nice to look at1 good to eat--and expensive4 ,you can do the trimming at home when you have once seen it done and save the extra cent or two paid for the word 8,french40 ,loin chops are cheaper and usually more tender and better-flavored4 ,a more economical piece than the leg for the housewife who does her own marketing is the fore-quarter4 ,you can bone and stuff part of it for a roast2 the chops are almost as good as those cut from the loin1 and the bones1 when removed1 make good stock for broth4 ,the meat is really more juicy and sweet than that of the leg1 and the cost from two to three cents a pound less4 ,,lamb is in season from ,may to ,november4 ,what is sold under that name in winter is undersized mutton1 and usually tough and dry4 ,,beef--the ,englishman's main-stay--is quite as important in the ,american kitchen4 ,seek1 in purchasing1 for rosy1 red meat1 8shot0 with cream-colored suet1 dry and mealy1 and a good outer coat of fat4 ,press the meat hard with the tip of your thumb4 ,if it be flabby1 and1 after yielding to pressure1 retains the dent1 let it alone4 ,the rib roast is a choice cut4 ,it is more comely when the bones are removed1 the meat rolled and bound into a round4 ,in which case insist upon having the trimmings sent home4 ,you pay for them1 and1 when you order soup-meat1 for that as well4 ,have the bones cracked1 buy one pound of coarse lean beef for perhaps ten cents1 and you have foundation for a good gravy soup1 or stock enough for several hashes and stews4 ,the round costs about two-thirds as much as a rib-roast and half as much as a sirloin1 and serves admirably for la mode beef1 or a pot-roast4 ,the sirloin steak is far more economical than a porterhouse4 ,remove the bone before cooking4 ,this cut often contains really more of the coveted tenderloin than the porterhouse1 and the rest of the steak is more tender1 as a rule1 than the dearer cut4 ,have the steak cut at least an inch thick4 ,summer ,,fresh ,,pork is less desirable than winter lamb4 ,it should be barred from the market after the first of ,may1 and not allowed there before ,december first1 if then4 ,the lean should be pink1 the fat pure white and solid1 the skin like white1 translucent parchment4 ,that it is cheap and 8goes far0 recommends it to many people4 ,the chine1 the spare-ibiss and loin are the best cuts for roasting4 ,pork chops are popular1 and pork tenderloins much affected1 even by epicures4 ,children and invalids should never touch unsalted pork at its best estate4 ,,veal comes into market earlier than genuine spring lamb1 and is seasonable all the summer through4 ,be sure it is not that most objectionable variety of what is rated by dieticians as a decidedly objectionable meat--known in slang usage as 8bob-veal40 ,no calf should be slaughtered until at least six weeks old4 ,the meat should be a clear1 pale red1 the fat very white1 the texture firm4 ,veal may be innutritious1 but the knuckle and1 indeed1 all the bony parts are invaluable for soups1 containing much gelatinous matter4 ,the breast1 the fillet and loin are the most popular roasting pieces4 ,veal chops are really better eating and cheaper than the cutlet1 and should be better known to the frugal housewife4 ,a calf's head1 scraped free of hair and well-cleaned1 may be bought in country markets for fifty cents1 and can be made into a dainty dish fit for ,john and ,john's unexpected friend4 ,sweetbreads are an acknowledged delicacy1 and liver1 properly cooked1 will be approved by all4 ,by the way1 lamb's liver costs less than calf's liver1 and is more toothsome4 ,in choosing ,,poultry1 slip your bare forefinger under the wing where it joins the body and press hard with the nail4 ,if the skin breaks easily1 the fowl is probably young4 ,then try the tip of the breast-bone4 ,if the cartilage gives readily and springs back slowly1 the signs are still favorable4 ,next1 look for hairs on the body and hard horny scales on the legs2 for scrawny necks and a livid hue in the flesh--all unfavorable indications4 ,tough fowls should be cheaper far than tender4 ,if your market-man calls them frankly 8fowls10 commend his honesty1 and if you contemplate a fricassee or chicken pie1 reward his integrity by a purchase4 ,chickens may be 8fowls10 yet good1--that is1 nourishing and amenable to judicious 8tendering40 ,a veteran housewife1 with a reputation to support1 tells me she has but one method of securing really excellent meats for her table3 8,when a market-man sells me tough flesh1 or superannuated poultry1 or ancient fish1 ,i give him warning4 ,at the second offense1 ,i transfer my custom to another dealer4 ,the rule works well60 ,it is especially useful when one would be certain of getting ,,fresh ,,fish4 ,now that fish and oysters are bedded in ice until the wiliest connoisseur may be mistaken in their age1 it behooves the housemother to know1 first of all1 that she is dealing with a man with a conscience as free from reproach as she would have her halibut1 salmon and oysters4 ,,care ,,of ,,household ,,stores ,,apples1 ,,potatoes1 ,,turnips1 ,,carrots1 ,,beets1 etc41 if stored in bins or barrels1 should be picked over every week4 ,the defective should be thrown away1 and if there be any sign of sweating1 the good should be spread out on the floor for a day or two to dry before they are repacked4 ,fruit should be handled with care4 ,bruises are incipient decay4 ,particularly ,,fine ,,fruit--apples and pears--should be wrapped1 each separately1 in soft1 unprinted paper and1 when packed1 covered with fine1 dry sand4 ,thus protected1 they will keep plump and sweet for months1 and need no overhauling meanwhile4 ,when practicable1 keep ,,vegetables in large quantities elsewhere than in the cellar under your dwelling4 ,putrefying roots1 cabbages and apples were responsible for much of the winter and spring diseases that puzzled our forefathers and mothers4 ,even now many a farmhouse reeks with 8cellar smells10 as subtile and dangerous as sewer gas4 ,keep ,,eggs in a cool place1 yet not where they will be liable to freeze4 ,if you store them in large quantities1 pack in dry salt1 the small end down4 ,as an additional precaution1 grease the shells1 and pour melted lard upon the topmost layer of salt4 ,,dried ,,beans ,,and ,,peas should be kept in wooden or tin boxes with close tops4 ,have canisters with tight lids for ,,coffee ,,and ,,tea1 and keep them shut4 ,coffee loses strength and flavor when exposed to the air4 ,tea softens and molds4 ,in buying ,,crackers give the preference to those packed in tin cases4 ,if they come in paper boxes1 set these in tin receptacles1 or in stone crocks with snugly fitting tops4 ,never throw away a tin cracker-box4 ,it is always useful4 ,after ,,cheese is cut1 wrap in tin-foil1 or in soft 7unprinted7 paper and keep in tin1 or in stoneware4 ,,crusts1 ,,bits ,,of ,,toast1 ,,broken ,,crackers ,,and ,,stale ,,slices of bread should be kept in the kitchen closet until perfectly dry2 then set in a moderate oven for an hour before crushing them with a rolling-pin4 ,keep these crumbs in a glass jar with a close top4 ,they are invaluable for breading chops and croquettes1 and for scallops4 ,brown ,,flour by the quantity1 and when cool put into glass jars ready for use4 ,,salt cakes and hardens in damp weather4 ,store it in your warmest and driest pantry4 ,in very wet weather mix a little corn starch with that you put into the table salt-cellars4 ,,flour can not be kept too dry1 nor can ,,indian ,,oatmeal1 and all kinds of ,,sugar4 ,,pulverized ,,sugar is as susceptible to humidity as salt4 ,tin boxes are absolutely necessary for keeping it tolerably free from lumps4 ,,spices1 ,,pepper ,,and ,,dried ,,herbs must also be shut up closely1 and never be kept in open receptacles4 ,some brands of ,,baking-,,powders actually effervesce when exposed for days at a time to the open air4 ,all are injured seriously by such exposure4 ,for all these staples and ingredients1 have closely-fitting lids--and keep them on6 ,store ,,dried ,,fruits in stone jars with covers2 ,,canned ,,fruits ,,and ,,pickles in glass jars2 tumblers of ,,jelly ,,and ,,marmalade should be kept in the dark4 ,the light acts chemically upon the contents4 ,if your storeroom be light1 wrap jars and tumblers in thick paper tied on with strings4 ,as soon as ,,meat comes home from market remove every bit of the brown paper enveloping it1 and lay upon a clean dish near the ice--never upon it4 ,,fish does not suffer from contact with ice4 ,meat does1 becoming flabby and viscid4 ,if your refrigerator is so arranged that you can hang the meat up1 that the air can get at all sides of it1 it will keep far better than when laid on a platter4 ,a good meat preserver is a box1 as large as you can make room for in the refrigerator1 the top and bottom of which are of wood1 the sides of wire netting4 ,stout hooks are screwed into the inside of the top1 and one of the netted sides is hinged1 like a door4 ,,meat hung in this box will remain untainted and sweet much longer than when hung upon the side of the refrigerator4 ,if you have a cool cellar1 keep the meat box1 thus prepared1 upon a shelf in the darkest corner4 ,the netting excludes insects1 yet allows the air to enter1 and by drying the surface forms an impervious coating which will keep in the juices4 ,get large tin boxes for ,,bread ,,and ,,cake4 ,scald them frequently1 drying thoroughly in the sun1 and have clean1 dry cloths in which to wrap each fresh batch of cake and baking of bread and biscuits4 ,it is an excellent plan to make cotton bags in which to put ,,lettuce1 ,,celery1 ,,tomatoes1 ,,spinach and other green things you wish to store in the refrigerator4 ,the shelves and ice-box are kept clean1 the esculents fresh4 ,many housewives have adopted the expedient within a few years1 and none has abandoned it after a trial4 ,the bags are of coarse1 light cotton cloth1 or of cheese-cloth1 and go into the weekly wash4 ,,table ,,butter1 wrapped in dampened cheesecloth squares1 keeps sweet and firm4 ,these squares are as large as a child's pocket handkerchief1 and hemmed to prevent raveling4 ,half a dozen will last a year1 unless the 8hired gurrel0 takes them for dish-cloths4 ,,butter1 made into balls for the table1 should be kept in a bowl of cold water in the refrigerator1 and the water changed every morning4 ,keep in your own mind1 and so far as you can1 impress upon the conscience of servants1 that whatever has been once in the refrigerator must be returned to cold storage1 unless used4 ,meats soften and taint1 butter turns rancid1 fruits and vegetables decay when this precaution is neglected4 ,,kitchen ,,utensils ,it is not my purpose to discourage the housewife by a list of culinary furniture4 ,the readers of 8,uncle ,tom's ,cabin0 may recall that ,mr4 ,st4 ,clair declared the evolution of irreproachable course dinners through such means as his negro cook employed in a smoky little kitchen with scanty store of pots and kettles--to be 8nothing short of genius40 ,i have1 before now1 visited kitchens environed with pot-closets1 where hung a glittering assortment of every conceivable patented 8indispensable0--and sat down in the dining-room to greasy1 watery soups1 scorched meats1 soggy bread and curdled custards4 ,it is well to have a plentiful supply of tools4 ,if there be not sense and skill behind them1 failure is a foregone conclusion4 ,the object of this brief chapter is to tell our housemothers how to keep such pots and kettles1 griddles and pans in working order1 and how to make them last a reasonable time4 ,to begin with--get good ware4 ,the clumsy iron vessels that gathered grime and soot over the fires kept up by our grand-dames have been pushed aside by lighter and cleaner utensils of various sorts4 ,coppers--that must be as bright outside as they were within1 and gathered unto themselves murderous verdigris1 if not cleaned before each using1 with salt and scalding vinegar--were banished1 and righteously1 long ago1 in favor of galvanized1 porcelain1 granite1 agate-iron and nickel-steel-plated wares that neither rust nor green-mold4 ,these wares are as easily kept clean as stone china1 and if less durable than iron and copper that descended from mother to daughter and even down to the third generation1 last reasonably well when properly handled4 ,pots1 kettles and the like should be set upon the range--not thumped and banged4 ,a nicked cooking utensil is a disgrace to the handler thereof4 ,cracks and scaling-off are still oftener the result of sudden overheating and of allowing an empty vessel to stand over the fire4 ,the teakettle boils dry1 the soup seethes and simmers until bones and meat stick to the bottom of the pot4 ,to complete the wreck1 the ignorant or indifferent cook snatches off the misused utensil and runs with it to the sink1 turning the cold-water faucet upon the heated metal4 ,yet the mistress marvels at the semi-yearly necessity of replenishing kitchen tools6 ,never put away a vessel which is not both clean and dry4 ,wash with hot water1 good soap1 and household ammonia4 ,use mop and soap-shaker1 if you would spare your hands and do justice to bottoms1 seams and sides of pot and pan4 ,rinse off the suds1 wipe and set1 upside down1 upon the range for thirty seconds to make assurance doubly sure4 ,hang up everything that furnishes the semblance of a loop by which it may be suspended4 ,and always in its own place1 so that you could find each in the dark4 ,cover the shelves of the crockery closet with strips of scalloped oilcloth that come for the purpose1 and the shelves on which you keep metal pie-plates and pans with stout paper1 pinked at the edges4 ,if you use tin milk-pans1 have them seamless1 scald daily with boiling water into which you have stirred a little baking soda1 rinse with pure water and stand in the sun4 ,wooden ware should be scrubbed with a clean1 stiff brush and soda-and-water1 rinsed well1 wiped and dried near the fire or in the open window4 ,buy three qualities of dish-towels--the finest for glass1 silver and china2 the second best for crockery used in kitchen work2 the third for heavy kettles1 griddles1 etc41 and have them washed every day4 ,even when no grease adheres to them they have a musty odor if used several times without washing4 ,rub gridirons and griddles with dry salt before each using1 wiping it off with a clean towel4 ,never undertake to polish your stove until it is quite cold1 and do not rekindle the fire too soon when the polishing is done4 ,next to the range1 or stove1 the sink is the most important feature of the kitchen4 8,let me see a woman's sink1 and ,i will tell you what sort of a manager she is60 was the saying of a shrewd housemother who had seen much of life and of cooks4 ,the waste-pipe should be flushed every day when the water in the boiler is hottest4 ,during the flushing two tablespoonfuls of strong ammonia should be poured down the grating over the waste4 ,once a week in summer add a handful of crushed washing-soda4 ,and keep the sink1 itself1 clean all the time6 ,grease should never accumulate upon the sides and in the corners2 tea leaves and other dbris never be clotted over the vent4 ,a stout whisk-brush must hang above the sink and be used freely in scrubbing it4 ,when the whisk becomes stained and flabby1 burn it up and get another4 ,a dirty brush1 mop or dish-cloth makes--not removes--dirt4 ,follow these directions1 and if the outer drain-pipes are properly built1 you will have no occasion to employ disinfectants and deodorizers4 ,the old ,new ,england kitchen was the family sitting-room in winter1 and in thousands of farm-houses1 this is still the custom4 ,since no device can make the sink and its appurtenances ornamental1 or passably comely1 have a tall folding screen that may be drawn in front of it when the day's work is done4 ,the mistress who never sits in her own kitchen1 but wishes that her maids should have a pleasant resting-place in the evenings1 may offer the screen for their use4 ,the better class of 8girls0 will appreciate the kindly thought4 ,,chemistry ,,in ,,the ,,kitchen ,here again ,i shall be brief and practical4 ,nobody would read this page were ,i to prate learnedly 7apparently7 of proteids1 phosphates1 dextrine1 hyposulphites and computed chemical and dietetic values4 ,the purpose of the honest cook-book is to help1 not hinder4 ,a few facts relative to chemical effects and changes in every-day cookery should be tabulated4 ,for example1 the mission of the much-used and oft-abused bicarbonate of soda--familiarly called 8baking-soda0--is imperfectly apprehended by those who handle it most frequently4 ,the average cook does this handling heavily4 8,soda makes bread and biscuits rise10 is the sum of her knowledge and the aim of her practice in this direction4 ,soda should be measured as accurately as if it were a potent drug1 and never used except in combination with an acid4 ,even then1 lean to the side of mercy in measuring4 ,one even teaspoonful of soda to two rounded teaspoonfuls of cream of tartar1 one even teaspoonful of soda to two cupfuls of buttermilk1 or 8bonny clabber10 one even teaspoonful of soda to one cupful 7one-half pint7 of molasses1 cause what may be considered an equitable effervescence1 liberating gases that lighten dough and batter without making them unwholesome4 ,the 8greeny-yellowy0 streaks in farmhouse quick biscuits are poisonous1 but the alkali is not in fault4 ,soda should never be driven in single harness4 ,the first stage of incipient decomposition is acidity4 ,if1 when a slightly-suspected fowl or cut of meat is to be boiled or stewed1 a teaspoonful of soda be thrown into the pot as soon as the boil begins1 violent effervescence will attest the presence of the disturbing acid4 ,this subsiding will leave the meat free from unpleasant taint4 ,beefsteak and chops1 which are just a trifle 8touched10 may be restored to sanity by a bath of soda and water1 well rubbed in4 ,butter that has suffered in quality through the neglect of the maker in not working all the milk out may be made tolerable for kitchen use by working it over in iced water in which a little soda has been dissolved4 ,after which the butter should be wrapped in a salted cloth with a lump of charcoal in the outer fold4 ,ammonia is another beneficent agent in correcting natural or artificial deficiencies4 ,a bottle of household ammonia should be as invariably an adjunct to the kitchen sink and that of the waitress's pantry as the soap-dish4 ,it 8kills0 grease by a chemical combination with it1 and lends luster to silver by the same4 ,dry soda1 laid upon a burn or scald1 heals1 but not merely by excluding the air4 ,flour would do that as well4 ,the alkali acts directly upon the decomposing skin and vitiated juices of the flesh4 ,the sting of a bee1 wasp or hornet is formic acid2 that of a mosquito something akin to it4 ,ammonia1 applied instantly1 neutralizes the venom and eases the smart4 ,in the composition of salad dressing1 stirring the oil1 vinegar1 salt1 pepper and dash of mustard together1 long and skilfully1 makes a chemical emulsion smoother and more palatable than the hasty slap-dash mixture too often served as 8,french dressing40 ,bread-dough which has begun to sour can be brought to terms by working into the batch a little saleratus dissolved in boiling water1 which is then allowed to become lukewarm before it is kneaded faithfully through the dough4 ,a like solution should be beaten hard into griddle-cake batter that has a pungent smell4 ,vinegar and lemon juice are invaluable aids in the business of 8tendering0 tough meats4 ,beefsteak1 covered for some hours with vinegar or lemon juice1 and olive oil1 is made eatable by the action of the acid upon the fibers which are further 8suppled0 by the oil4 ,vinegar put into the water in which a fowl or mutton is boiled will serve the same purpose1 and a dash of vinegar in boiling fish removes the strong oily taste that would otherwise cling to it4 ,powdered alum stirred into turbid water--an even tablespoonful to four gallons--will cause a precipitate and a settlement4 ,the clear water may be drawn off cautiously and used for washing and even for drinking1 having no perceptible taste of the alum4 ,a bag of powdered charcoal sunk in a pork barrel will keep the brine sweet through the winter1 without blackening it or the meat4 ,javelle water1 invaluable for removing mildew and rust-stains1 may be made at home in the following manner3 ,place four pounds of bicarbonate of soda in a large granite or porcelain-lined can1 and pour over it four quarts of hot water4 ,stir with a stick until the soda has dissolved1 add a pound of chloride of lime and stir until this also has dissolved4 ,allow the liquid to cool in the pan1 strain the clear portion through thin cloths into wide-mouthed bottles or jugs and cork tightly for use4 ,the part that contains the sediment may also be bottled and used for cleaning sinks1 kitchen tables1 etc4 ,an excellent detersive for cleansing and sweetening a kitchen sink is washing soda4 ,dissolve a couple of handfuls in hot water and when boiling hot pour down the drain4 ,to prevent oil-lamps from smoking or giving forth a disagreeable odor1 boil the wicks in vinegar1 then dry in the sun4 ,,carving ,the present mode of serving meats after the manner of the table d'hte--the carving done in the kitchen1 and the results placed upon the platter to be served to the guests by butler or waiter--has in large measure done away with the demand for hints to the master or mistress of the home upon the art of carving4 ,to those who adhere to the earlier custom1 directions can be merely outlines2 for the single means by which one may become an adept as a carver is in the repeated practice which is required for skill in any work of manipulation4 ,a prerequisite to carving is appropriate implements4 ,the knife1 the edge of which has been dulled upon the bread-board1 or hacked in the offices of the kitchen1 where it has been employed as the scullion's tool1 may puncture and tear1 but it will not carve4 ,in the hand of even the most skilful it is exasperation4 ,the mistress of the home owes it to the head of the table1 as well as to the ease of mind of her guests1 to see that the carving set--the knife and its companion fork--shall be in the best condition for their work4 ,to carve a roast of beef ,this will depend upon the form in which the roast is placed upon the platter4 ,if it include several ribs1 furnishing sufficient room for a base of bone1 it may be so put before the carver that he may cut perpendicularly in thin slices1 passing the knife in a line parallel with the ribs4 ,if1 however1 the roast be laid upon the side1 as is usual1 the same direction is to be observed as to the cutting in lines parallel to the ribs4 ,where a tenderloin roast is to be carved--having but the one large bone which divides the tenderloin from the more solid portion--there is little choice whether the knife is drawn with or transversely to the grain3 the tenderness of the meat is assured in either case4 ,it may be more convenient to sever entirely the tenderloin from the firmer part of the roast before beginning to slice4 ,this will leave the carver at liberty to serve a portion of each quality of the meat to every guest1 as the tenderloin may not be of sufficient size to serve to all4 ,to carve a leg of lamb or mutton ,if the small ribs--which are generally taken off for chops--are left with the leg1 the carver is free to ask the preference of each guest for the rib or solid slice4 ,the chops may be detached by drawing the point of the knife between the ribs1 and--if the butcher has properly done his part--in severing the light cartilage at the backbone1 as in parting vertebr4 ,the fleshy portion of the leg will be more tender if cut in slices at a right angle with the bone1 as one would carve a ham2 that is1 across the grain4 ,some carvers1 however1 prefer to cut lamb or mutton with the grain1 as it enables them to serve a portion more or less thoroughly cooked1 according to the preference of those to be helped4 ,these directions apply equally to carving a haunch of venison4 ,to carve poultry ,the fowl--whether turkey1 chicken or duck--should be placed on its back upon the platter4 ,this will permit the carver to transfix the breastbone firmly with the fork2 for1 upon the stanchness of the hold here will depend the success of all further operations4 ,the wing from the nearer side should first be dissevered by a gash of the knife underneath the socket4 ,this1 if the fowl be tender1 is easily accomplished with a single cut4 ,the first and second joints of the leg may next be separated1 and the second or upper joint removed from its junction with the body1 as was the wing4 ,this is easily effected by a slight cut and pressure of the bone outward4 ,the sidebone may be taken off by running the blade directly along the backbone2 for it adheres only by a filament of skin and the soft fat that attaches to it on this line4 ,these joints having been taken off1 the breast is now entirely exposed1 and further carving is a very simple matter4 ,the removal of the leg has laid bare the cavity1 from which the dressing may be lifted with a spoon1 and the cutting of a few slices from the breast1 near the neck1 will open the crop with the stuffing usually placed there to plump the fowl4 ,the main joint and the pinion of the wing may be severed by cutting the cartilage at the junction of the two bones4 ,to carve fish ,there is an art in carving fish1 and it is confined to a single direction4 ,it is to open with a knife at the back1 drawing the blade the whole distance from head to tail just above the backbone1 and pressing the meat loose from its fastening4 ,portions may then be served by cutting transversely with the backbone4 ,fish so carved is freed from the intricate mass of small bones which are sure to mingle with the flesh if it be cut in any other way4 ,the head1 if not already removed1 should first be taken off1 and the collar or shoulder-bone lifted from the fish4 ,,serving ,,and ,,waiting ,if a butler be engaged to do the family serving and waiting1 he understands his business1 or he should not apply for the place4 ,the rules written out here are for the benefit of households where but one or1 at the most1 two maids are kept4 ,i assume that the waitress takes charge of the table after the mistress has once shown her how it is to be set4 ,by the way1 ,i hope you call her a 8maid10 not a 8girl40 ,the latter word has been so rubbed and soiled by persistent usage on the part of domesticated foreigners1 who shed the name of 8servant0 as soon as they stamp upon ,american soil1 and by the handling of would-be 8genteel0 housewives1 that people of refinement hesitate to touch it4 ,what the old-fashioned ,new ,englanders called 8hired help0 would shake the dust off the soles of the shoes they are not yet quite used to wearing1 were you to allude to them as 8servants40 8,maid0 sounds well1 bearing to their tickled ears a certain dignity not unsuited to their new estate4 ,beginning with the first meal of the day1 we will suppose a cereal1 fruit1 one dish of meat1 bread and butter1 potatoes1 hot muffins1 tea and coffee--a typical ,american breakfast1 in fact4 ,a fruit-plate1 holding a doily1 on which is a finger-bowl half-filled with water1 cold in summer1 tepid in winter1 is set for each person4 ,if fruit that requires paring or cutting is to be eaten1 lay a fruit-knife on the plate4 ,if oranges are served1 add an orange-spoon4 ,at the right of the plate are the water tumbler1 a knife1 with the sharp edge toward the plate1 and a cereal-spoon1 bowl upward4 ,at the left should be the bread-and-butter plate1 the fork1 tines upward1 and a folded napkin4 ,in front of each plate are a pepper-cruet and a salt-cellar4 ,in the center of the board have a bowl of flowers1 or something green and growing1 all the year round4 ,at the foot1 carving-knife and fork1 a steel or other 8sharpener10 and a tablespoon2 unless you have a polished table1 cover it with a neat breakfast-cloth1 using napkins 78serviettes07 to match4 ,if your table-top be at all presentable1 lay a hemstitched or embroidered square of linen--sold as a 8breakfast or luncheon square0--in the center1 and under each plate a doily of the same style4 ,a thick mat to protect the varnish against the heated meat dish2 a carafe1 or glass pitcher1 of ice-water on each side of the table1 and the tea and coffee equipage at the head1 complete the preparations for serving4 ,illustration ,the basket1 or dish of fruit1 is handed from the sideboard where are arranged tablespoons1 the glass or silver tub of broken ice to replenish glasses1 and1 if there are no carafes on the table1 a pitcher of iced water1 with a relay of knives and forks in case an extra supply should be required on account of accidents4 ,at the last minute1 before the mistress is told at the sitting-room door that 8breakfast is on10 the glasses are filled with iced water1 a firm ball of butter and a freshly-cut slice of bread are laid upon the small plate at the left of each place4 ,when the family and guests are seated1 the waitress1 dressed in a neat gingham or print gown1 a clean apron1 with bretelles1 bib and full skirt1 and a white cap pinned above orderly hair 7not used to cloak unkempt elf-locks71 passes the fruit basket or dish to the mistress of the house from the left side2 then to each person at table4 ,the fruit eaten1 let the waitress1 beginning as before1 at the head of the table1 take from the right side of each person1 plate1 knife and spoon in one hand1 finger-bowl in the other1 and remove to a side table1 or to the 8waitress's pantry10 where they are to be washed4 ,never pile plates and saucers upon one another1 or upon a tray4 ,the habit is slovenly and lazy4 ,still more displeasing is the scraping of plates at the side table1 or within hearing of the eaters4 ,if the cereal be cooked1 it is usually served by the mistress of the house4 ,in this case set the hot dish upon a mat beside or before her1 when you have put a cereal saucer with a plate under it before each person4 ,have a tray1 with a napkin or doily within it1 ready to receive each saucer as it is filled2 offer to the eaters from the left1 and when all are served pass sugar and cream on the tray4 ,when the cereal has been discussed1 remove first the dish1 then the saucers1 and bring in hot plates1 quickly and dexterously setting one before each person4 ,they should have been warmed through slowly in the kitchen1 but not be so hot as to draw the varnish through the doilies4 ,next set the dish of hot meat1 chicken or fish1 in front of the carver4 ,as each portion is laid upon a plate1 the plate is set upon the tray you hold4 ,taking the plate in your hand when you reach the mistress of the house1 set it down before her from the right4 ,there need be no confusion in this much-debated question of 8left and right0 if the waitress will bear in mind one simple rule3 ,when plate1 cup or other article is to be taken from the tray by the eater1 or he is to help himself from an offered dish1 the waitress must stand on his left1 that he may use his right hand freely4 ,what the waitress puts upon the table with her own hand must be done from the right4 ,for example1 the plate with meat on it is set down from the right of the person who is thus served4 ,he takes his cup of coffee and helps himself to sugar and cream from the left4 ,illustration ,before the waitress leaves the breakfast-room for the pantry1 if she does not remain throughout the meal1 let her replenish glasses with water and ice1 pass bread or muffins a second time1 and if cups are emptied1 offer her tray to take them back to the head of the table to be refilled4 ,should she begin to wash plates and saucers in the adjoining pantry to save time1 let this be done very quietly4 ,the rattle of china is not a musical accompaniment to table-talk4 ,the manner of setting the table and waiting at luncheon is substantially the same as at breakfast4 ,dinner demands certain variations1 while the general principles are the same4 ,the waitress of to-day has a dinner uniform1 decorous in all1 becoming to a large majority of women4 ,she wears a black gown1 deep white cuffs and collar1 and an apron of finer material and somewhat more ornate in fashion than in the forenoon4 ,under the damask table-cloth is laid a covering of felt made for this purpose--sold as 8table-felt10 or a 8silence-cloth40 ,the linen cover lies more smoothly over this and appears to be of better texture than when spread upon bare boards4 ,besides the damask table-cloth1 a 8carving square0 is laid at the foot of the table1 and under it a thick mat on which the hot dish may stand4 ,on this are carving-knife1 fork and 8steel20 also tablespoon and gravy ladle1 leaving room between for the large dish4 ,a cold plate stands at each place1 to be taken up when the hot is set down by the waitress4 ,at the right of the plate lie the soup-spoon1 bowl uppermost1 two knives1 edges turned toward the plate1 and a fish-knife 7if there is to be fish7 beyond the dinner-knives4 ,a tumbler for water1 and1 if wine is used1 glasses for this1 stand also on the right1 a little beyond the array of knives4 ,some prefer to lay the soup-spoon at right angles to the knives1 and back of where the plate is to be4 ,at the left of the plate have two large forks2 then one for fish1 and outside of this an oyster-fork1 if there are to be raw oysters4 ,the napkin1 folded flat1 and inclosing a slice of bread1 cut thicker and narrower than for breakfast1 lies also on the left4 ,plates for the several courses are in array on the sideboard1 except such as must be brought hot from the kitchen4 ,salad plates and those for dessert stand in order4 ,saucers for ices are set upon plates lined with doilies4 ,fruit plates are also supplied with doilies1 on which are finger-bowls half-full of water4 ,a side table is reserved for vegetable dishes4 ,they are not placed upon the principal table now1 even at the daily family dinner4 ,pickles and olives are on the dinner-table2 carafes of water1 and always flowers4 ,some housewives have soup served in hot plates directly from the kitchen4 ,if the tureen be used instead1 the mistress preferring to pour it out herself1 have a carving-cloth at that end of the table also4 ,the soup ladle lies at her right4 ,as she ladles out the soup it is set on the waitress's tray4 ,she takes it off with her hand and puts it from the right before any guest who may be present2 then the family in turn4 ,at a dinner party1 those on the right of the hostess are served first4 ,the soup-plate is set upon the cold plate in front of the eater1 and when removed is taken from the right1 leaving the lower stationary cold plate in its place1 until the fish comes1 when it is exchanged for a hot one4 ,in clearing the table after each course the soup-tureen1 and in its turn the large dish at the foot of the table go out first1 the soiled plates afterward4 ,before the dessert is brought in1 crumb the table1 using a clean folded napkin1 when you have cleared the cloth of salt1 pepper1 pickles1 etc4 ,after the sweets comes the coffee4 ,this is often sent to the guests into the drawing-room4 ,in this case1 the waitress covers a large tray with a white napkin1 arranges the filled cups1 smoking hot1 upon it1 sets the sugar in the middle and takes the whole into the room where the party is assembled4 ,liqueur-glasses follow the coffee1 and are also carried into drawing-room or library4 ,in announcing to the mistress1 in sitting-room or elsewhere1 that a meal is ready1 the waitress says1 8,breakfast is on10 or 8,luncheon is ready10 or 8,dinner is served0--according to modern usage4 ,one frightened unfortunate1 on duty at a trial-dinner party1 filled the hostess with confusion1 the guests with secret amusement1 by rattling off all three formulas in a breath4 ,it is impossible to write out rules that will meet every form and exigency of 8entertaining40 ,the hostess who1 having mastered the leading principles here given1 trains her waitress into the daily practice of them1 insisting that her family shall be served three times a day in the right order1 and as punctiliously as if a state banquet were the business of the hour1 need fear no embarrassing 8situations10 no matter how large the number1 nor how important the stations of her guests4 ,,among ,,the ,,linens ,everything commonly classed under this head should be carefully aired before it is put away4 ,even when this duty has been conscientiously performed1 real linen1 made of pure flax1 has marvelous properties for absorbing humidity4 ,and humidity is the parent of that relentless foe to housewifely peace--mildew4 ,table-cloths1 napkins and linen sheets that have been packed securely--as the owner supposed--in closets1 drawers and chests1 sometimes present to our horrified eyes a collection of small blotches1 like dark freckles1 and as ineradicable1 and the folds1 when opened1 smell musty4 ,the walls of the closet were not quite dry1 or the chest has stood in a damp room1 or the sideboard drawers have gathered must in an unaired basement dining-room4 ,it is a matter of common prudence to overhaul the contents of linen closets1 and especially linen drawers and chests1 once a month1 if only to make sure that the contents are keeping well4 ,at the same time be on the lookout for rents1 broken threads and thin places4 ,never buy cheap linen4 ,if you can not afford the finest1 you may secure that which is 8all linen10 round-threaded and evenly woven4 ,a little practice in the purchase of these treasures will initiate you into the art of judicious choosing4 ,having bought good 8material10 take care of it4 ,a break in a table-cloth or napkin1 or towel1 if neatly darned1 will give you several more weeks of wear out of it--perhaps months4 ,hemstitched articles are liable to 8give0 first in the drawn work1 and a stitch here in time1 saves ninety4 ,you may keep napery in drawers1 if more convenient than elsewhere1 or upon shelves in a roomy sideboard4 ,when at all practicable have a light1 airy closet for bed linen4 ,my own linen-room1 built to order1 has a southern window1 unshuttered1 through which the sun streams all the afternoon on fine days4 ,except in wet weather this window stands open for an hour of every day--not longer1 lest dust should blow in4 ,suffer another personal paragraph3--,not a sheet1 towel or pillow-case is taken from this closet except by myself4 ,each pile has place and meaning4 ,each set of towels belongs to an especial apartment4 ,heavy bath towels2 soft damask for the leastest baby's use2 big1 rough huckaback for the boys' lake baths1 and the orderly heaps of different styles and textures1 every one marked with embroidered letter or monogram designating chamber or owner--are known familiarly to but one person in the family4 ,i modestly commend this rule to each housemother4 ,let the linen shelves be the especial charge of some one particular keeper4 ,if not yourself1 one of your daughters4 ,this is rendered almost necessary by the system of rotation that should regulate the use of sheets1 pillow-cases1 counterpanes and towels4 ,those which come from the wash this week should be kept by themselves4 ,in laying out clothes for the beds1 and towels for the various rooms1 select from the bottom of the pile of those laundered one1 two or four weeks ago1 working gradually upward1 week by week1 until all have gone through the wash and consequently1 all are evenly worn4 ,never make up a bed with freshly washed linen1 no matter how well aired it may seem to be4 ,sheets1 pillow-cases1 towels1 table-cloths--all folded linens--should be laid upon the shelves with the open and hemmed ends toward the wall1 the round folds outward4 ,the effect is neater to the eye1 and articles are more easily taken out4 ,there should be no smell in this airy closet except the indescribable sweet sense of freshly laundered linen--not strong enough to be called an odor4 ,lavender1 scented grasses1 and dried rose leaves are poetical in the writing and the hearing thereof1 but the sleeper between smooth cotton or linen sheets sickens of artificial smells4 ,they are neither 8goodly10 nor wholesome4 ,,the ,,children ,our forefathers and foremothers were dressed1 in infancy1 precisely like their fathers and mothers4 ,as we see by the portraits treasured among our curios1 they were abridged copies of the adults of a hundred years ago4 ,parents were then consistent in feeding their progeny with food they considered convenient for themselves4 ,when the royal father ate fermenty for breakfast it is upon record that a baby prince1 suffering from marasmus1 was nourished 767 upon barley1 boiled soft with raisins4 ,they sat up to late functions--those wretchedly dissipated princelings--and the cotter's children went to bed at the same time with himself4 ,he who doubts whether or not our times are better than the former would be converted to steadfastness of conviction by patient study of the nursery habits of the late eighteenth and early nineteenth centuries4 ,we have children's outfitters nowadays1 who fashion garments utterly unlike those worn by be-corseted1 be-trained1 and be-pantalooned grown people4 ,the cotter's wife clothes her boys in knickerbockers and blouses1 her girls in loose waists and brief skirts1 all designed expressly--although she does not know it--to allow free and healthful growth of the immature creatures4 ,i wish ,i could add that reform as radical and commonsensible had been wrought in children's diet1 and children's hours of rest and sleep4 ,mothers who have thought deeply upon these matters and acted upon meditation1 appreciate the hygienic law that children require sleep to promote growth1 as well as to repair the waste of waking--which are working--hours4 ,if an adult needs seven hours' slumber1 the infant of days--under seven years of age--requires ten to satisfy wants his senior has outgrown4 ,up to the age when the child ceases to add inches1 if not cubits1 to his stature yearly1 provision must be made for the steady drain upon vital and nerve forces4 ,the aforesaid canny mothers call in the little ones from play before sundown in summer1 bathe them1 endue them in nightgowns and pajamas1 put dressing-gowns over these1 and loose slippers upon the tired feet1 then set them down to a supper of bread and milk1 or buttered bread with a dash of jam or jelly1 and good1 sweet milk1 with once in a while a plain cooky as an afterthought4 ,supper over and prayers said1 the darlings are laid in bed by the time the west begins to blush at the sun's nearer approach4 ,in winter1 the six o'clock supper is served in the nursery or dining-room1 and the bairnies disposed of comfortably to themselves and to the rest of the household before 8grown-uppers0 sit down to the 8hearty0 supper or dinner dividing the working day from an evening as busy1 and sometimes almost as long4 ,to borrow from the slang dictionary--the child needs the ten or twelve hours' sleep in his business of growing tall and robust1 steady of nerve and sane of mind4 ,furthermore1 he needs food adapted to his needs4 ,plenty of cereals2 plenty of milk2 plenty of ripe fruit in the season thereof2 meat once a day2 nourishing broths and a few green vegetables4 ,no fried things whatsoever2 neither tea nor coffee4 ,no pastry2 no mince pie nor plum pudding1 nor highly seasoned entres4 ,time enough for these delicacies when the inches 7and feet7 are all in1 the muscles in splendid working order1 the gray matter of the brain 8all there10 and ready to do the duties of a man's brain for fifty years to come4 ,one branch of a child's education1 sorely neglected in tens of thousands of homes1 is mastication4 ,as soon as he cuts his teeth teach him why they were given him4 ,make him chew everything he takes into his mouth4 ,able dieticians are proclaiming boldly that milk should be chewed1 a mouthful at a time1 if one would not have it change to curd about the diaphragm4 ,the child's meat should be finely minced for him until he can cut it up for himself1 and bolting be reckoned as a breach of decent behavior4 ,he may forget the truism that 8gentlemen eat slowly0 after he joins in the great ,american rush for fortune4 ,obedience to it for a term of years will lay the foundation of sound digestion4 ,he will have a better chance of long life and no dyspepsia1 than if he had been allowed to gulp down milk by the glassful without drawing breath1 and to gobble steaks and chops in two-inch chunks4 ,insist that the child shall behave decorously at the table1 as well as eat properly1 from the time he can comprehend an order conveyed in the simplest language4 ,do not let him make porridge of his soup by crumbing bread into it1 or churn crackers into mush in his milk1 or dip toast into his cocoa1 or work vegetables and gravy into a mound1 using the knife as a trowel4 ,he should be reproved for sipping soup and other liquids audibly1 and for loud inspirations after drinking4 ,line upon line and precept upon precept1 gently but regularly enforced1 will make a well-bred boy of him4 ,and right habits learned in childhood last a lifetime4 ,there is common sense in each of the conventions at which vulgarians scoff4 ,,diet ,,and ,,digestion ,the second depends upon the first4 ,the two make up a whole which is ,health4 8,food values0 is so emphatically a technical term that ,i would not employ it here if it did not express just what ,i mean1 when used untechnically4 ,what we eat has many and differing values4 ,it is possible1 without degenerating into dietetic cranks1 to appraise them properly and to apply the knowledge thus gained to the building up of these bodies of ours and the consequent up-building of the immortal better part they encase4 ,digestions are so many and so diverse1 the one from the other1 that it is rank folly to prescribe bills-of-fare warranted to agree with everybody4 ,take1 for example1 milk4 ,it has won from the ablest writers on dietetics the title of the ,one ,perfect ,food for the human race4 ,specialists on dyspepsia prescribe an almost exclusive milk diet for obstinate cases4 ,in typhoid fevers it is the specific regimen4 ,one man consumes inordinate quantities1 by advice1 to increase adipose tissue4 ,a woman lives upon skim milk1 swallowed very slowly1 to reduce her flesh4 ,and so on through multifarious cases--all acting upon the recommendation of experts4 ,all the time1 as each of us knows1 certain stomachs can not digest milk1 or even retain it long enough to test its nutritive properties1 while in others it causes intense heartburn and engenders bile4 ,toast and tea are the stock invalid diet1 the civilized world over4 ,yet ,medical ,daniels 7,m4 ,d4's7 are rising up by the score to protest against ruining stomachs with tannic acid and burdening digestive organs by forcing what is no better than dry sawdust upon them4 ,chocolate is freely prescribed as digestible1 and so nutritious that one could live and not lose flesh1 eating nothing else1 for weeks together4 ,i am acquainted personally with ten people at least1 to whom any form of chocolate is poisonous and abhorrent to every sense4 ,natives of the land where the cocoa palm grows virtually subsist upon the nuts1 and many in other lands devour the imported cocoanut with impunity4 ,the fatty flesh acts upon some stomachs with the virulence of glass filings1 producing terrible cramps and even convulsions4 ,a noted teacher of culinary lore strenuously recommends our native nuts1 walnuts1 filberts1 hazelnuts1 chestnuts1 and so forth1 raw1 and cooked in various ways as a substitute for meat4 ,the innovation is daring1 and opposed to the conclusion based upon the observation and experience of scores of other writers1 to the effect that nuts are hurtful to six people out of ten1 the oils1 and the cells which contain the oils1 difficult of digestion by any save the strongest stomach4 ,it is much the fashion with writers upon domestic economy to extol fish as more economical and more easily digested than flesh1 besides being rich in the phosphates needed to repair the waste of brain force4 ,some people who would scout the imputation of invalidism can not eat even fresh fish without experiencing symptoms not unlike ptomaine poisoning4 ,i recall the case of one woman who was extremely fond of oysters1 yet dared not touch them for fear of fatal consequences4 ,i once saw her faint away an hour after she had eaten half a dozen4 ,who shall decide when dietists and individual digestions disagree so radically as is indicated by these and hundreds of other examples8 ,and by what standard of gastronomic morality shall we gage personal conduct in the government of appetite8 ,since man must eat to live1 and an unimpaired digestion is wealth inestimable--what shall we eat8 ,certain combinations of materials are manifestly iniquitous4 ,cooked fats1 fried fats in particular2 soggy bread1 especially when fresh from the oven2 hot cakes1 78sinkers071 viscid with griddle grease and swimming in butter2 tough doughnuts1 reeking with lard2 leathery pie-crust2 underdone fish and rare pork and veal2 cabbage that has been cooked in but one water2 turnips that have been left in the ground until they are stringy pith2 tough meats of all kinds that resist mastication2 unripe fruits--none of these should ever enter human mouths1 or be imposed upon the long-suffering digestive apparatus4 ,the housemother who studies wisely the properties of the fare she puts before her family will adjust food-values to the several needs of those to whom she ministers4 ,the child of weak intestines must have neither oatmeal1 hominy1 nor mush for his breakfast cereal4 ,rice1 rightly cooked1 thickened milk1 well boiled1 and arrowroot porridge1 will heal irritation1 and1 as it were1 tighten the tension of the machine4 ,he may not indulge in the apple-sauce and cracked wheat which are better than laxative drugs to his hale brother4 ,a bilious girl should not drink milk unqualified by a dash of lime water1 and never take coffee4 ,her languid1 appetiteless mother will be refreshed in nerve1 stimulated in brain1 by a demi-tasse of strong coffee taken without cream after her dinner4 ,it is doubtful whether or not creamed coffee is a wholesome beverage for any one4 ,it is an established fact that the addition of cream works a chemical change1 and for the worse1 in that which1 taken clear1 is a valuable digestive agent4 ,an important branch of the mother's profession is to acquaint herself with the stomachic idiosyncrasies of each member of her household4 ,certain compounds and some simples do not agree with one person1 while others thrive upon them4 ,to be cognizant of the peculiarities of each constitution is to be forewarned of the danger of gastronomic experiments4 ,lay down as a positive law that it is wrong--a sin against the body given by ,god--to eat what one is sure will disagree with one4 ,tabulate for your own convenience a code of 8kitchen physic40 ,to wit1 that ,indian meal is laxative2 oatmeal1 heating2 wheat-flour1 binding2 that tea is slightly astringent1 and coffee1 creamed1 a gentle aperient2 that sweets and rare beef engender gouty acid in those disposed to rheumatism and constitutional headache2 that candies and other confectionery ferment into sharp acid in an empty stomach1 and should1 therefore1 never be eaten unless as a dessert4 ,the same is true of pickles4 ,except when eaten in combination with meats and other oily foods1 they are actively unwholesome4 ,the schoolgirl habit of champing pickled cucumbers and pickled limes1 as a starving pauper might gnaw a crust1 is pernicious and disgusting4 ,the skins of raisins and grapes are indigestible4 ,figs are a well-known cathartic1 a fact the housemother should avail herself of where a doctor1 if summoned1 would prescribe a drug4 ,it is always better to control digestive irregularities by diet than by medicines1 each of which is a poison which cures one ill by creating another4 ,pears dispose one to constipation4 ,ripe peaches and ripe apples regulate the bowels in a vast majority of cases2 an orange1 eaten at bed time1 is a gentler agent than ,rochelle salts1 and does as good work4 ,the veteran practitioner who insisted fifty years ago that 8cupboard cures0 were safer and surer than those wrought by materia medica was in advance of his age4 ,the twentieth century is just growing up to his standard4 ,i have spoken of qualifying milk with lime water for bilious people4 ,other articles of food unwholesome to some constitutions may be modified with wholesomeness by the use of certain condiments which act as correctives to hurtful qualities4 ,for example1 nuts may be eaten freely when salted4 ,thus treated they are introduced at dinner as digestive agents and appetizers4 ,when accompanied by fruits1 nut-oils are readily assimilated by the gastric juices4 ,hence1 nuts and raisins go naturally together upon the menu4 ,cayenne pepper makes oysters and fish a safe enjoyment for those with whom they disagree actively if this be not used1 and lemon-juice further counteracts the evil effects of fish-oil and the dreaded ptomaine4 ,,the ,,impromptu ,,larder ,some of her friends call it 8,the ,emergency ,pantry40 ,the owner objects to the term because it conveys an idea of bandages and styptics4 ,whereas1 the cozy closet devoted to the comfort of possible guests--to be welcomed and fed1 although unexpected--contains substantial food and appetizing delicacies4 ,she belongs to the great and growing host of suburbanites dependent upon peripatetic butcher and baker1 and the nearest 8general store40 ,the keeper of the typical general store never orders so much as one jar of marmalade or a pound of fancy biscuits until the last is sold1 and has never a twinge of mortification in saying3 8,just out6 ,expect new lot next week40 ,so our hospitable housewife stocks and keeps filled her reserve shelves4 ,john has a way of bringing home a chance guest to dinner when the notion strikes him1 and ,mrs4 ,notable's town friends have their way of happening to be in dear ,mary's neighborhood about lunch time1 and1 having come all the way out from town1 it is hardly worth while to go home when there are afternoon calls to be paid in the suburbs4 ,when one of these calls chances to be upon ,mrs4 ,notable1 afternoon tea must be served4 ,mrs4 ,notable's daughters join theater and concert parties1 going early into the city and coming out late and hungry4 ,iced lemonade1 ginger ale1 cake and sandwiches refresh them and their attendants in summer1 and on winter nights something hot and savory from 8mother's chafing dish40 ,back of all this stands mother's ,impromptu ,larder4 ,one shelf holds the best brand of canned soups1 chicken1 tongue and boned ham2 another sardines1 anchovies in oil1 anchovy paste and pt de foie gras1 soused mackerel1 and mackerel with tomato sauce4 ,baked beans1 plain1 and baked beans with tomato sauce1 have honorable place among potted foods2 also dainty jars of fancy cheeses1 ready for use at a second's notice1 and bottles of grated ,parmesan4 ,olives1 including pimolas1 stand in line with 8pin-money pickles0 and catsups4 ,there is a brave array of homemade jellies1 marmalades1 brandied and pickled peaches2 a case of imported ginger ale1 bottles of domestic liqueurs1 and glass cans of apple-sauce and tomatoes1 put up in ,mrs4 ,notable's own kitchen4 ,a fair proportion of each kind of pickle and preserve is set aside for the ,impromptu ,larder and not touched for family consumption4 ,fancy biscuits of many sorts have several shelves for their own2 sweet and unsweetened cheese biscuits1 sea-foams and snowflakes and zwieback2 hard crackers and soft crackers2 plain wafers1 fruit wafers and cream wafers2 lady-fingers and ginger-snaps--make a goodly show to the eye and stay the mistress's surprised soul when the impromptu luncheon or supper must be more sudden and abundant than usual4 8,my strong tower60 she once called this pantry1 laughingly4 ,in winter she finds room for nuts1 raisins1 apples and oranges2 in autumn1 for baskets of grapes4 ,these last named may be called 8transients10 the supply being renewed frequently4 ,mrs4 ,notable is not a rich woman4 ,she is obliged to make each dollar do the full work of one hundred cents4 ,to this end she keeps an 8expense book10 setting down every article purchased and the cost thereof4 ,in the account of necessary outlays that for replenishing the stores in the strong tower is registered under the head of 8,,hospitality40 ,,familiar ,,talk ,,breakfast ,common sense would decide that we should begin the day with the glad alertness with which the sun smiles at us over horizon1 or housetops4 ,he rejoices as a strong man ready--that is1 rubbed down1 supple and light--to run a race4 ,there are still writers of 8goody0 books and works on hygiene who extol the morning mood4 ,according to them1 the whole human machine is then at its best4 ,the head is clear1 the stomach is vigorous1 the spirits are buoyant1 life is a joy4 ,in reality--the reality of the every-day life of respectable people who have not tarried long at the wine1 or eaten ,welsh rarebits over night--the hard pull of the day is at the beginning4 ,the head of the average man or woman ought to be clear1 the digestive organs active1 limbs and joints in excellent working order4 ,there should not be what one comedian describes as a 8dark-brown1 fuzzy taste0 in the mouth1 or the feeling that the cranium is stuffed with cotton wool1 and the diaphragm should not loathe all manner of food4 ,but such things are4 ,where one man tells you that breakfast is the best meal of the day1 fifty account the ceremony of the earliest meal of each new day as a hollow mockery4 ,a celebrated judge left upon record the saying3 8,no man should be hanged for a murder committed before breakfast40 ,another1 almost as famous1 openly and officially declared his unwillingness to condemn a prisoner convicted of manslaughter of whom his physician had testified that he was a chronic dyspeptic4 8,a dyspeptic10 urged the judge1 whose own diet had consisted of mush and milk for ten years1 8is never quite sane40 ,not one of his three daily meals is 8comfortable0 to him whose alimentary apparatus is out of order4 ,to one in tolerable health the business of 8stoking0 the engine for the drive of the forenoon should not be irksome4 ,thus common sense and hygienic general principles4 ,now for facts4 ,a brilliant woman summed up the popular judgment on the subject in an after-luncheon speech before other literary women1 in the assertion that 8the human machine needs to be wound up and lubricated and regulated by bath and breakfast before it is fit to work with other machines1 or1 indeed1 to go at all4 ,breakfast1 partaken of in the company of one's nearest and dearest1 is a blunder of modern civilization4 ,it is an ordeal over which each should mourn apart40 ,a young man of education and breeding1 who lives in bachelor chambers with three other 8good fellows10 confesses that1 while the seven o'clock dinner hour is always full of cheer and good-will1 the four friends seldom exchange a syllable at the breakfast table beyond a brief salutation at entering the room1 and a curt 8good day10 in separating to their various places of business4 8,thanks to this sensible silence1 we have lived together three years without quarreling10 he wound up the story by saying4 8,every man is a brute until he has had his morning coffee40 ,much of this is talk for talk's sake1 and some of it is ,temper4 ,it is not easy for one to get full command of oneself before the relaxed nerves are braced by tea or coffee1 and the long-empty stomach is brought up to concert pitch by food4 ,if we have slept too heavily1 we are stupid2 if too little1 irritable4 ,i admit that the ,american's first meal of the crude day1 with the accompaniment of the rush for car1 or boat1 or train1 that turns out--or in--dyspeptics by the hundred thousand yearly1 is not conducive to domestic happiness1 or the preservation of table etiquette4 ,the householder1 devouring porridge1 two cups of scalding coffee1 rolls1 steak and fried potatoes1 at discretion1 with one eye on the clock1 and both feet braced for the jump and run he knows are imminent if he would catch the train1 is in the first or fortieth stage of what a witty essayist diagnoses as 8,americanitis40 ,his children's railroad speed of deglutition and the scurry for school are along the same lines of discomfort and disease4 ,upon the mother's hands and head rests the responsibility of 8getting them off for the day10--a battle renewed with each morning until she 8fairly loathes the name and the thought of breakfast40 ,the remedy for the domestic disgrace--for it is nothing if not that--is so simple that ,i have little hope it will be respected1 much less accepted4 ,it is1 get up fifteen minutes earlier in the morning6 ,the plain truth is that your system is not 8ready for breakfast10 when you announce that you are4 ,the racer1 to whom ,scripture compares the smiling ,god of ,day1 never takes the first lap at a rush4 ,he warms gradually to his work1 having at the outset paid as diligent heed to the 8,make ready60 as to the 8,go60 ,if you rise usually at seven1 have the hot water and cleaned boots brought to the door at a quarter before seven1 and get up when you are called4 ,a brisk bath and a smart rubbing with a crash towel1 preceded by fifty gymnastic strokes1 such as arm-swinging and general flexing of the muscles2 twenty-five deep breaths that pump the morning air down to the bottomest well of your lungs and clear the respiratory passages of effete matter lodged there during the night--these1 with a general disposition to speak charitably toward1 and to speak civilly to companions and competitors in the race1 correspond to 8make ready40 ,clean1 supple1 and in good heart1 come to the table as to preliminary refreshment you have time and appetite to enjoy4 ,at least seven-tenths of the twaddle over the horrors of the family breakfast are affectation and indolence4 ,breakfasting in bed is an imported fashion1 and to my notion1 is not a clean practice4 ,the tray brought to an unaired room1 a tumbled bed and an unwashed body1 looks well in ,french engravings1 but is a solecism in an age of hygienic principles1 much ventilation and matutinal baths4 ,the inability to be in charity with one's fellow mortals1 to smile genially and to speak gently before the world is well started upon its diurnal swing1 and the complainant's physical system is toned and tuned and oiled by eating1 is degrading in itself4 ,the confession of it is puerile4 ,illustration3 ,,breakfast ,,equipage ,force yourself to speak pleasantly if you can not at once bring your spirits up to the right level4 ,study to be a man1 or a woman1 although breakfastless4 ,to be thrown in the first round of the day by the sluggish flesh and the devil of ill-humor1 before the world has a chance to grapple with you1 is cowardly and sinful4 ,one word of friendly counsel to my fellow brain-workers1 who are also sister-women1 may not be amiss in this connection3 ,never write or study in the morning until you have broken your fast4 ,a physiologist of note estimates that the draft on the nervous forces and the eyesight of working on an empty stomach is equivalent to the labor of lifting thirty pounds dead weight4 ,however this may be1 stay that long-suffering organ with a few morsels--a slice of bread and butter1 moistened by a cup of tea1 if your rising is in advance of that of the rest of the household and you meditate an hour's work before the family breakfast4 ,,breakfast ,,fruits ,illustration ,the imported fashion of beginning breakfast with fresh fruit has become an ,american custom4 ,the assuasive effect of the generous juices upon the coat of the stomach1 usually clogged at early morning with a mucous deposit1 is a wholesome preparation for digestive processes--a 8toner0 to just-awakened energies4 ,to commit suddenly to the long-suffering stomach1 as yet inert1 and but dimly aware of what is expected of it1 a 8feed0 of beefsteak1 potatoes and hot breads1 is always an unwelcome surprise4 ,sometimes the abused organ turns with the proverbial blind wrath of the patient1 and revenges itself1 if not speedily1 surely and fiercely4 ,it would fain be awakened kindly and gently4 ,to this end1 stay it with oranges1 comfort it with apples and grapes4 ,oranges #a4 ,cut in half1 crosswise1 and dig out the pulp with a silver or gold orange spoon4 #b4 ,they are yet nicer prepared beforehand by running a sharp knife on the inside1 close to the rind1 thus severing the membranes that divide the lobes4 ,take these membranes out carefully1 leaving the pulp in the two cups of the halved orange4 ,it can be then eaten as easily as a custard could be4 ,set on ice until you are ready to serve4 #c4 ,peel the oranges2 separate the lobes and cut each into three pieces4 ,serve in a chilled glass dish1 passing powdered sugar for those who like it4 ,breakfast fruits are far more wholesome when eaten without sugar4 ,grapes ,keep them on ice for an hour before sending to table1 even in winter1 and scatter cracked ice over and among them4 ,this has the double advantage of cooling and of cleansing them4 ,pass grape scissors with the dish of fruit4 ,peaches1 pears and apples ,wash and dry pears and apples with a soft cloth4 ,have a silver fruit knife at each plate1 and let the eaters pare the fruit for themselves4 ,peaches should be left with the fur 7and bloom7 on4 ,berries ,these should never in any circumstances be sugared in the dish4 ,let each person sweeten his portion for himself1 after which they should be eaten immediately1 before the sugar has time to draw out the juice and thereby wither the berries4 ,strawberries should be eaten at breakfast with the caps on4 ,choose the finest fruit for this meal1 using the stem as a handle1 and dipping the berry into powdered sugar1 if not sweet enough to be eaten without4 ,raspberries and blackberries ,never wash these1 or strawberries1 unless they are intolerably gritty4 ,water is ruin to flavor and integrity1 where the more delicate berries are concerned4 ,set on ice for an hour or more before sending to table4 ,pass sugar for those who wish it1 and in helping out each portion avoid bruising the berries4 8,mashed0 berries suffer an instant change in flavor4 ,the air begins at once to act chemically upon the liberated juices4 ,huckleberries and gooseberries ,wash1 drain and leave on ice for two hours4 ,pass sugar with huckleberries for such as wish it4 ,they are better without at breakfast4 ,gooseberries are always eaten without4 ,the large ,english varieties are delicious and very healthful4 ,if cream be eaten with breakfast fruit1 it should be as an after-course--or dessert4 ,it loses character and effect as an assuasive and persuasive agent4 ,melons ,cantelopes and nutmeg melons are prime favorites as an introductory step to the weightier business of the morning meal4 ,they deserve their popularity4 ,cut those of small and medium size in half2 scrape out the seeds and put a lump of ice in each half4 ,the larger may be divided into thirds1 and a piece of ice laid upon each piece4 ,pass salt and pepper1 also sugar with them4 ,many epicures prefer to eat them au naturel4 ,stewed fruits ,in the late winter or early spring-time1 when apples are scarce and dear1 and oranges have not yet come to their full plenteousness and flavor1 the human system needs anti-bilious food4 ,our foremothers compounded a villainous preventive against spring 8humors10 of sulphur and molasses1 stirred together to a cream and administered before breakfast to each shuddering creature who had pains in the bones1 headache and nausea at rising1 and a general sensation of good-for-nothingness4 8,advanced0 matrons added cream of tartar to the villainous preventive1 and gave their families to drink of cream-of-tartar lemonade4 ,according to these wise and worthy women1 8spring fever0 was as inseparable from the opening season as robin song and pussy willow4 ,even now1 cooling medicines are advised by physicians and believed in by families4 ,the careful student of hygiene1 a science the prime principle of which is prevention1 and not cure1 shows us a more excellent way4 ,the kindly fruits of the earth never merit their name more truly than when winter is going and spring-time is coming2 when benevolent bile1 balked in its rightful channels1 becomes a baleful agency to be fought as an acknowledged foe4 ,in fruit and in succulent vegetables we find our cooling medicines1 8indicated0 by the great physician1 ,nature4 ,if fresh fruits be wanting1 we must accept substitutes4 ,stewed rhubarb ,wash1 scrape and cut the stalks into inch lengths4 ,leave in cold water for an hour4 ,put over the fire in the inner vessel of a double boiler1 set in cold water1 bring to a boil and simmer gently until tender and clear4 ,keep the inner vessel closely covered that the steam may do its work4 ,remove from the fire1 sweeten to taste--not heavily--turn into a bowl and cover until cold4 ,as a breakfast dish1 this is refreshing and most wholesome4 ,cooked as above1 you get the benefit of the anti-bilious juices1 undiluted by water4 ,set on ice for an hour before eating4 ,some add a handful of sultana raisins to the raw rhubarb4 ,prunes ,wash and soak for two hours4 ,drain1 put over the fire with just enough cold water to cover them1 and cook tender4 ,turn out and cover until cold4 ,put on the ice for an hour before sending to the table4 ,no sugar should be added to prunes when they are to be eaten at breakfast time4 ,they are slightly laxative and anti-bilious4 99 99 99 99 99 ,the unfortunate few who can not begin breakfast with acid fruits 8may1 with pleasure and profit1 conclude the meal with oranges1 apples1 grapes or melons40 ,one family ,i know of eats1 the year around1 fresh uncooked fruit as a last course to the breakfast that is invariably inforced with oranges1 melons or grapes1 each in its season4 ,and there is not a dyspeptic among them6 ,,breakfast ,,cereals ,some dietetists1 who are neither cranks nor simpletons1 disbelieve in cereals of whatsoever sort as a first course at breakfast4 ,they urge that to spread a hot poultice all over the lining of the stomach is to relax and weaken that organ2 that it goes to sleep1 as it were1 and is too inert to dispose properly of the rest of the meal4 ,others are strenuous in the belief that the act of chewing is necessary to the proper assimilation of even semi-solids1 and since few people think of chewing porridge1 the value of it as nutriment is doubtful4 ,there is force in the latter demur4 ,children should be taught to chew porridge of all kinds1 also bread and milk4 ,one zealous dietist insists that milk--8the one and only perfect food0--ought to be masticated4 ,the motion of the jaws excites the salivary glands1 he says1 causing the flow of a secretion most favorable to digestion4 ,as to the 8hot poultice10 there is a grain of reason in the objection4 ,as ,i have explained in urging the propriety of beginning breakfast with fruit1 the coat of the stomach is masked1 after the sleep of the night1 by a thin mucus1 which interferes with the task of the digestive agencies4 ,if fruit is not eaten1 a draft of cold water1 not iced1 will do the work in part4 ,a few swallows of really hot water are better still4 ,a sip of tea or coffee--or1 perhaps1 best of all1 vichy1 apollinaris or other good mineral water1 may precede the nourishing cereal4 ,that it is nourishing when the stomach gets hold of it1 is undeniable4 ,oatmeal builds up bone1 and muscle1 and brain2 ,indian meal mush and hominy are gently laxative and cooling to the blood2 preparations of wheat are less laxative1 and therefore safer in hot weather1 and for teething children1 than oatmeal in any form4 ,rice boiled tender in milk is both palatable and wholesome4 ,each and all of these should be eaten with cream1 and except as a dessert1 never with sugar4 ,children who are trained to eat porridge and milk1 or cream1 without sugar1 find the addition of this unpleasant4 ,it certainly tends to acidity of the stomach4 ,every cereal1 with the exception of rice1 that needs any cooking needs a great deal of it4 ,soaking over night is indispensable to the excellence of most of them4 ,four hours of boiling make oatmeal good2 eight hours make it better2 twenty-four hours make it 8best40 ,oatmeal ,soak over night4 ,even the varieties which are advertised 8to require no soaking1 and but fifteen minutes' cooking10 are improved by this process4 ,turn a deaf ear to the charmer who would persuade you to the contrary4 8,steam cooked0 is often a delusion and a snare4 ,put your oatmeal into the inner vessel of your farina kettle1 cover deep in cold water1 put on the lid and set at the back of the range at bedtime4 ,in the morning add boiling water1 salt to taste1 and draw to the front1 filling the outer kettle with hot water4 ,cook steadily for an hour and as much longer as you can4 ,my own taste is for oatmeal boiled to a jelly4 ,it is as far superior to the ordinary preparation of the cereal as creamed cauliflower is to ,dutch cabbage4 ,send to table and eat with cream4 ,never throw away oatmeal 8left-overs40 ,cook again1 and yet again1 always in a double boiler4 ,hominy ,soak all night2 cover with boiling water1 slightly salted1 in the morning1 and cook for an hour4 ,a delicious preparation of hominy is effected by cooking it in plenty of salted water until tender1 turning off the water and supplying its place with cold milk4 ,bring to a boil and serve4 ,cracked wheat ,cook as you would oatmeal4 ,an hour's boiling suffices4 ,milk porridge ,heat a pint of milk to boiling4 ,into a pint of cold milk stir four tablespoonfuls of flour1 and when this is smooth stir it into the hot milk4 ,cook in a double boiler for an hour1 add salt to taste1 and serve with cream4 ,meal-and-flour porridge ,mix together two tablespoonfuls of ,indian meal and the same quantity of flour1 wet them with cold water1 and stir into a cup of boiling water4 ,cook in a double boiler for half an hour1 stirring often4 ,add salt1 and beat in slowly a pint of scalding milk1 cook1 stirring constantly for fifteen minutes longer4 ,serve with cream4 ,brewis 7as made by our grandmothers7 ,dry bread in the oven and crush with the rolling-pin into crumbs4 ,heat two cups of slightly salted milk1 and when it boils1 stir in a cupful of the dried crumbs4 ,add a tablespoonful of butter1 and cook1 beating steadily for five minutes4 ,serve hot with cream1 or an abundance of sweet milk4 ,rice ,wash a cupful of rice in two waters1 then drop it slowly into two quarts of salted boiling water4 ,the water should be at a galloping boil4 ,do not stir the rice once during the twenty minutes in which it must cook steadily4 ,at the end of that time test a grain to see if it is tender1 and if it is1 turn the rice into a colander2 shake this hard that the air may reach all the kernels1 and set in the open oven five minutes before dishing4 ,each grain should stand separate from the rest4 ,this is the ,south ,carolinian way of cooking rice1 and the one and only right way4 ,indian meal mush ,moisten a cupful of corn-meal with enough cold water to make it into a paste4 ,stir this paste into a quart of salted1 boiling water1 and cook1 beating it hard and often1 for an hour at least4 ,if the mush becomes too stiff1 add from time to time more boiling water4 ,farina ,a good1 inexpensive cereal1 which seldom appears upon the breakfast table4 ,yet it should have honorable mention4 ,soak overnight4 ,in the morning1 stir it into boiling water1 slightly salted1 and cook half an hour1 stirring up well from the bottom4 ,each patented breakfast cereal has its champion4 ,it would be invidious to name any of them here4 ,nearly all are founded upon wheat1 corn1 rye1 barley or rice4 ,each is accompanied by full directions for the preparations of the same for the table4 ,oatmeal1 rice1 mush1 farina--any of the cereals that must be cooked before they are eaten--are delicious and nutritious when committed to the 8hay-store0 of which we are hearing so much4 ,the soaked cereal is cooked for five minutes after the boil begins1 and the bubbling pot1 closely covered1 is set immediately in a nest made by hollowing out the hay with which a box is packed4 ,the hay is pressed closely all around the pot1 an old quilt is spread over all and the whole left untouched for five1 six or ten hours4 ,the cereal will be hot when served1 and tender beyond compare4 ,,breakfast ,,breads ,beginning with the most important and difficult form of bread-making1 ,i offer three methods of preparing and baking the wholesome home-made loaf1 fondly recollected by those whose early lives were spent in regions where bakers' sawdusty cubes and parallelograms were not delivered at the back door in lieu of the genuine staff of life4 ,potato sponge bread 7,no4 #a7 ,boil and mash1 while hot1 four potatoes of fair size1 beating into them a tablespoonful1 each1 of cottolene or other fat and of white sugar4 ,beat smooth1 adding1 gradually1 one and one-half pints of lukewarm water4 ,strain through a colander upon a pint of sifted flour4 ,when you have a lumpless batter1 add half a cake of compressed yeast1 dissolved in four tablespoonfuls of warm water4 ,this is your sponge4 ,set in a moderately warm place in a bread-bowl with a perforated cover4 ,if you have not this cover1 throw a double fold of mosquito net or cheese-cloth over the bowl4 ,in four hours in summer1 and six in winter1 the sponge should be light and the top broken by air bubbles4 ,have ready in another deep bowl or tray five pints of dried flour of the best quality1 sifted with a tablespoonful of salt4 ,hollow a space in the middle and work the sponge gradually into the flour with a clean1 cool1 bare hand1 well floured to hinder the dough from sticking to it4 ,the dough should be just stiff enough to handle4 ,when you can lift it to the kneading-board without spilling1 it is ready4 ,rinse the bowl out with a little warm water and work into the dough in order to get all the sponge4 ,flour the board and knead the ball of dough1 always working from the outside of the ball toward the middle4 ,after ten minutes' hard work1 turning the dough over and over and around and around1 the dough should be so elastic that if you deal it a smart blow with your fist the indentation will fill up again instantly4 ,return to the mixing bowl1 cover and leave as before1 out of drafts in a steady temperature4 ,when it has risen to double the original bulk--in four or six hours--return to the board and knead again1 quickly and vigorously1 for eight or ten minutes4 ,make into loaves and set to rise in pans1 filling each half-full4 ,cover with a cloth1 let all rise for an hour1 or until the pans are two-thirds full1 and bake4 ,have a steady fire1 with coal enough to last until the baking is over4 ,see that the ovens are 8just right0 by holding your naked arm in one4 ,if you can hold it there comfortably for one whole minute and not more1 you may put in the bread4 ,or try the oven with a little flour put upon a tin plate and set well back in the closed oven4 ,it should be delicately touched with brown in five minutes if the oven be right4 ,in ten minutes open the oven door very cautiously1 and if you see the pans filled to the top1 cover with light-brown 8grocer's paper0 to prevent the crust from hardening before the heart of the loaf is done4 ,ten minutes before the hour for baking is up remove the papers and let the top crust brown4 ,turn out the loaves carefully upon a cloth1 propping them against a pan or other clean object1 that they may not get sodden in cooling4 ,do not put into the bread-box until they are entirely cold4 ,the box should have a cloth in the bottom1 and another thrown over the bread before the box is closed4 ,bread with plain sponge 7,no4 #b7 ,chop a tablespoonful of cottolene or other fat1 or butter1 into a quart of flour2 wet with a quart of warm water2 add a tablespoonful of sugar1 and half a yeast-cake dissolved in warm water4 ,beat all together hard for ten minutes1 as you would cake batter4 ,cover1 and set aside to rise as with potato sponge4 ,in the morning work into two quarts of salted flour and proceed as directed in last recipe4 ,milk bread 7,no4 #a7 ,sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of salt4 ,have ready a pint of boiling water into which you have stirred an even tablespoonful of butter4 ,add1 while the water is boiling1 two cups of milk1 and take from the fire at once4 ,when a little more than blood-warm1 stir into the milk-and-water half a cake of compressed yeast1 dissolved in half a cupful of warm water4 ,make a hole in the sifted flour1 pour in the mixture and work quickly with a wooden spoon to a soft dough4 ,flour your hands1 make the dough into a manageable ball and knead hard and steadily for ten minutes4 ,let the dough rise to double the original bulk in your covered bread-bowl1 make into loaves when you have kneaded it for five minutes1 and proceed as already directed4 ,milk bread 7,no4 #b7 ,sift two quarts of flour into a large bowl and stir into it a teaspoonful1 each1 of salt and sugar4 ,into this flour stir a pint of warm milk1 to which has been added a scant tablespoonful of melted butter1 a pint of warm water1 and half a yeast cake dissolved in a gill of blood-warm water4 ,work to a dough2 turn upon a floured pastry-board and knead for fifteen minutes4 ,put the dough in the bread-raiser and set to rise over night4 ,early in the morning divide into loaves1 knead each for five minutes1 put the loaves into greased pans and set in a warm place to rise for an hour before baking in a steady oven4 ,cover the bread for the first half-hour it is in the oven4 ,it should be baked in an hour4 ,whole wheat bread 7,no4 #a7 ,dissolve a cake of yeast in half a cupful of warm water4 ,pour two cups of boiling water upon two cups of milk1 and stir into them a teaspoonful1 each1 of salt and sugar4 ,when they are about blood-warm add the yeast4 ,into this stir a quart of whole wheat flour4 ,of course1 flour varies in its thickening powers1 but there should be enough to make a good batter4 ,beat hard for five minutes1 then stir in more flour until you have a dough that is as soft as it can be handled4 ,knead for ten minutes on a floured board and set to rise for three hours4 ,knead again for five minutes2 make into loaves and let these rise4 ,when light1 bake4 ,if the loaves are small they will bake in three-quarters of an hour4 ,whole wheat bread 7,no4 #b7 ,one tablespoonful of cottolene or other fat and the same of sugar4 ,one cup1 each1 of boiling water and of hot 7not boiling7 milk4 ,one yeast-cake dissolved in half a cup of warm water4 ,one cup of white flour and three cups of whole wheat flour1 or enough to make a soft dough4 ,knead for ten minutes2 cover and let it rise until it is twice its original bulk4 ,make into small loaves2 let it rise for an hour1 or until very puffy1 and bake4 ,graham bread 7,no4 #a7 ,set a sponge over night1 as for white bread1 and in the morning work into it a cup of salted whole wheat flour1 three cups of graham flour and three tablespoonfuls of molasses4 ,knead long and hard1 and set to rise4 ,when very light make into loaves and set in a warm place for an hour longer4 ,bake in an even oven4 ,the loaves should be covered with thick wrapping-paper during the first half-hour they are in the oven1 then allowed to brown4 ,this bread is especially nice when made with a potato sponge1 keeping fresh and sweet much longer than when the plain sponge is used4 ,graham bread 7,no4 #b7 ,make a sponge as for white bread1 over night1 and in the morning add to it three scant tablespoonfuls of molasses and enough graham flour to make a soft dough4 ,knead thoroughly1 and after forming into loaves and putting these into well-greased pans1 set them to rise4 ,when risen1 bake in a tolerably hot oven4 ,old-fashioned rye bread ,dissolve half a cake of yeast in a quarter-cup of lukewarm milk1 with a small teaspoonful of white sugar4 ,pour this into a wooden bowl1 add a pint of lukewarm water1 a heaping teaspoonful1 each1 of salt and caraway seed1 and a pint of rye flour4 ,stir well with a wooden spoon and set to rise in a warm place for two hours4 ,when sufficiently risen it will be full of bubbles4 ,add then flour enough to make a very stiff dough4 ,beat this for at least ten minutes and set to rise for two hours more4 ,knead on a floured board1 let it rise in the pan again until it begins to crack4 ,dip your hand in cold water1 wet the loaf and put it into the oven4 ,it must bake one hour4 ,do not open the door for ten minutes after it goes in4 ,the oven should be very hot at first1 and as soon as the bread is browned it should be covered with stout paper4 ,if you like1 you may omit the caraway seeds4 ,some people dislike them exceedingly4 ,others would not relish rye bread 8all of ye olden time0 without them4 ,rye and ,indian bread ,make a soft sponge of potatoes1 or a plain sponge4 7,see ,bread ,no4 #b47 ,when light1 sift together two cupfuls of rye flour with one of ,indian meal1 a teaspoonful of salt1 an even teaspoonful of soda4 ,make a hole in the middle1 pour in the sponge1 and when the ingredients are thoroughly incorporated beat in half a cupful of molasses4 ,should the molasses thin the dough into a batter1 add rye flour4 ,knead until it is as light as a rubber ball1 set aside in a covered bread-bowl and let it rise six hours4 ,work ten minutes more1 make into loaves1 and when they are well up in the world bake in a slow oven4 ,the loaves will require three hours to bake properly4 ,cover with paper for the first two hours4 ,the dear old grandaunt from whom ,i got this ancient and honorable recipe had baked her 8rye and ,indian0 for fifty years in the brick oven of a homestead two hundred years old4 ,she covered her loaves with leaves from an oak near the door4 ,the oak overshadowed a well dug in #afdj4 ,steamed ,boston brown bread ,mix thoroughly a cup1 each1 of graham flour1 wheat flour and corn-meal1 and stir in a teaspoonful of salt4 ,warm together a cup of milk1 in which is dissolved a small teaspoonful of baking soda1 and a teacupful of molasses4 ,pour over the mixed flours and meal a cupful of boiling water1 and then add the warmed milk and molasses4 ,beat hard and long1 and turn into a greased pudding-mold with a closely-fitting top4 ,cook in an outer vessel of boiling water for three hours4 ,remove from the water1 take the cover from the mold and set in the oven for ten or fifteen minutes1 or until the bread is dry about the edges4 ,turn out1 wrap in a napkin1 and send to the table4 8,salt-rising0 bread 7,no4 #a7 7,an old ,virginia recipe7 ,dissolve a half-teaspoonful of salt in two cups of scalding water1 and beat in gradually enough flour to make a very soft dough4 ,beat for ten minutes1 cover and set in a very warm place for eight hours4 ,now stir a teaspoonful of salt into a pint of lukewarm milk and add enough flour to make a stiff batter before working it into the risen dough4 ,mix thoroughly1 cover1 and set again in a warm place to rise until very light4 ,turn into a wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough4 ,make into loaves and set these to rise1 and1 when light1 bake4 8,salt-rising0 bread 7,no4 #b7 7,contributed7 ,put a quart of warm water1--not scalding hot1 but at blood-heat1--into a pitcher1 deep and of narrow mouth4 ,beat into it one teaspoonful of sugar1 one-half teaspoonful of salt1 a lump of soda not larger than a pea and 7not necessarily1 but preferably7 a tablespoonful of corn-meal1 with enough flour to make a rather thick1 but not really stiff1 batter4 ,set your pitcher1 well covered1 into a stone jar or other deep vessel1 and surround it with blood-warm water1 setting it where such temperature will be quite evenly maintained4 ,never allow it to reach scalding heat4 ,in two and a half hours1 or1 at the very most1 three and a half1 you will have foaming yeast4 ,now take a pan of flour1 make a hole in the center1 pour in the foaming yeast with as much water1 gradually mixed with the yeast and flour1 as will make the number of loaves desired4 ,do not make the dough very stiff4 ,it should quake visibly when the pan is shaken4 ,cover well with dry flour and clean cloths1 set in a warm place 7temperature #hj degrees or #ajj degrees ,fahrenheit1 or thereabouts71 and1 as soon as light1 knead into loaves1 which will soon rise enough for baking4 ,do not delay baking after the last rising1 or your bread may have a slightly sour taste4 ,bake thoroughly1 and no better or more wholesome fermented bread could be asked for4 ,sweet potato bread ,dissolve one cake of compressed yeast in one-fourth cup of lukewarm water1 add one cup of scalded milk 7blood-warm71 one tablespoonful of salt1 one-half cup of sugar and one full cup of sweet potato1 roasted1 scraped from the skins1 worked to a cream with three tablespoonfuls of melted butter1 then allowed to cool4 ,beat all together until light1 and stir in with a wooden spoon flour to make a soft dough4 ,throw a cloth over the bread-bowl and set in a warm place until well risen4 ,make into small loaves2 let them rise for an hour1 and bake in a brisk oven4 ,this is also a ,virginia recipe4 ,you may substitute ,irish for sweet potatoes if you like4 ,buttermilk bread ,into a chopping-bowl put a quart of flour which has been sifted three times with half a teaspoonful of baking powder1 the same quantity of baking soda1 and a quarter of a teaspoonful of salt4 ,chop into this flour a heaping tablespoonful of butter until the shortening is thoroughly incorporated4 ,work in gradually a pint of buttermilk--or enough to make a soft bread dough4 ,turn into a greased bread tin and bake in a steady oven for an hour4 ,cover with paper for the first half-hour1 that the bread may have an opportunity to rise before the crust forms4 ,turn out and send to the table while very hot4 ,cut with a sharp knife into slices1 which must be generously buttered4 ,while perhaps this bread is not to be recommended to people who suffer from weak digestions1 it will be liked by those whose gastric apparatus is in proper working order4 ,if you can not get buttermilk1 loppered milk will do as well4 ,german coffee bread ,heat a cup of milk to scalding1 but do not let it boil4 ,stir into it while hot two tablespoonfuls of cottolene 7never lard71 or butter1 two tablespoonfuls of sugar and a little salt4 ,let it cool to blood-warmth1 when add half a yeast-cake dissolved in one-quarter cup of blood-warm milk1 and flour to make a stiff batter4 ,cover1 and let rise until light4 ,add one-half cup of seeded raisins1 cut into pieces4 ,spread one-half inch thick in a buttered dripping-pan2 cover and let rise4 ,brush with melted butter1 and sprinkle with sugar and cinnamon4 ,bake in a moderate oven for half an hour4 ,cover for half of that time with thick paper4 ,graham bread without yeast ,to three and one-half cups of graham flour add two cups of sour milk1 one cup of ,new ,orleans molasses1 a pinch of salt and one teaspoonful of soda dissolved in hot water4 ,bake in a slow oven one hour4 ,,hot ,,breakfast ,,breads ,hot breads--comprising griddle-cakes1 biscuits1 muffins1 ,sally ,lunns and crumpets--may not be wholesome for everybody4 ,i seriously incline to the belief that they are not1 especially in warm weather1 and if partaken of too freely4 ,but the best types of these are good1 and their appearance upon the board where ,john had looked for stale bread1 or charred toast1 is a means of breakfast grace not to be underrated by the wise housewife4 ,she is a canny woman who runs down into the kitchen for ten or fifteen minutes on a stormy morning1 or when the bread is especially dry1 or ,john is 8a wee bit blue10 and tosses up 7always by rule and measure7 ingredients that come out of a quick oven1 puffy1 hot1 delicious1 to gladden the boys' hearts and give their father pleasanter food for consideration than business worries4 ,if the men of any family were called upon for their opinion of what a dietetic crank1 better versed in anatomy and chemistry than in courtesy1 once anathematized at my breakfast table as 8rank poison1 madam6 and nothing short of a sin60 they would say of his tabooed hot breads--8,naughty6 but nice60 ,one ,john--who hankers for the buckwheat cakes and sausage of his boyhood as the wanderers in the wilderness1 their souls a-weary of manna1 lusted for ,egyptian flesh-pots--maintains1 upon fairly tenable hygienic principles1 that warm bread is made unwholesome because it is not masticated properly4 8,we chew stale bread10 he says4 8,we bolt griddle-cakes and muffins because they are soft and easily swallowed4 ,give the salivary glands a chance to act upon them and they will not harm you40 ,the prescription is easily tried4 ,breakfast rolls 7,no4 #a7 ,sift a quart of flour with a half-teaspoonful of salt and a teaspoonful of sugar1 rub into it a tablespoonful of butter1 add a cup of warm milk and a third of a yeast-cake that has been dissolved in three tablespoonfuls of warm water1 and knead this dough for twenty minutes4 ,set to rise for six or eight hours1 make into rolls1 put these into a greased baking-pan1 and let them rise for half an hour longer before baking4 ,breakfast rolls 7,no4 #b7 ,sift a quart of flour and stir into it a saltspoonful of salt1 a teaspoonful of sugar1 a cup of warm milk1 two tablespoonfuls of melted cottolene or other fat1 and two beaten eggs4 ,dissolve a quarter of a cake of compressed yeast in a little warm milk and beat in last of all4 ,set the dough in a bowl to rise until morning4 ,early in the morning make quickly and lightly into rolls1 and set to rise near the range for twenty minutes4 ,bake for about an hour4 ,parker house rolls ,one cup of scalded milk 7not boiled7 left to cool until a little more than blood-warm1 one-half yeast-cake dissolved in four tablespoonfuls of warm water1 one tablespoonful of butter1 three cups of flour1 or a little less1 one even tablespoonful of sugar1 one-half teaspoonful of salt4 ,melt the butter in the milk1 add salt1 sugar and yeast with rather less than half the flour4 ,make a sponge of these ingredients1 beat hard for five minutes and set in a warm1 sheltered place to rise4 ,it should be quite light in an hour and a half in winter1 an hour in summer4 ,work in the rest of the flour until you have a soft dough4 ,knead three minutes and set to rise with a folded cloth over the bowl to exclude the air4 ,when it has doubled its original bulk1 turn out upon your kneading-board1 and work quickly1 but lightly1 with fingers1 not fists1 for one minute4 ,roll with quick strokes and few into a thick sheet1 rub over with melted butter 7not hot74 ,roll up and knead one minute longer to incorporate the butter4 ,pull off bits of the dough three times as large as a walnut1 and roll on the board into the desired shape4 ,arrange close together in the baking-pan4 ,cover and let them rise for half an hour1 again doubling their size2 then bake in a brisk1 steady oven4 ,twenty minutes should suffice4 ,when they have been in five minutes cover with whitey-brown grocer's paper4 ,five minutes before the time is up take this off and brown4 ,vienna rolls ,set a plain bread sponge at six o'clock in the evening4 ,at bedtime make out a dough as directed for home-made bread4 ,cover in your mixing-bowl and set in a moderately warm place until six o'clock next morning4 ,make into round rolls as large as a small egg2 set in a floured baking-pan so far apart that they will not touch as they rise2 cover and leave for an hour4 ,just before they go into the oven cut half through the middle of each with a floured1 sharp knife4 ,bake in a moderate oven to form a good crust4 ,cover at the end of ten minutes with paper4 ,remove this fifteen minutes later and brown4 ,raised apple biscuits 7,an old ,virginia recipe7 ,one cup of scalded milk left to become blood-warm2 one tablespoonful of butter melted in the milk2 one tablespoonful of sugar2 one-half teaspoonful of salt2 one-half teaspoonful of baking-soda2 one-half cake compressed yeast1 dissolved in warm water2 one cupful of grated apple2 enough flour for making soft dough4 ,mix the sugar with the butter and milk1 and add the yeast4 ,sift salt twice with a cupful of flour4 ,make a hole in the middle and pour in the liquid4 ,beat into a batter and let it rise four hours4 ,when light1 sift the soda twice with another cupful of flour2 grate the just-pared apple into the batter and beat in before it can change color4 ,finally1 work in the sifted flour and soda4 ,let it rise for an hour1 make into round1 flat cakes with your hand2 set close together in a pan1 and when very light bake in a moderate oven4 ,they are very good split open while hot1 and buttered and sugared4 ,sally ,lunn ,sift together a pint of flour1 a half-teaspoonful of salt and the same of powdered sugar4 ,in a large bowl beat stiff two eggs1 pour on them a half-cup of warm milk1 three tablespoonfuls of butter1 melted1 and a quarter of a tablespoonful of baking soda dissolved in a tablespoonful of hot water4 ,now slowly beat in the sifted flour and a quarter of a yeast-cake dissolved in half a cup of warm water4 ,whip to a smooth batter1 and turn into a large greased mold to rise4 ,in the morning set the mold in a steady oven and bake for half an hour1 or until a straw pierced through the center of the loaf comes out clean4 ,turn out and serve at once4 ,dried rusk 7,an old ,dutch family recipe7 ,mix together a pint of milk1 four tablespoonfuls of melted butter1 a teaspoonful of salt and a half-cake of yeast dissolved in a half-cup of lukewarm water4 ,add enough flour to make a thick batter1 beat it in well1 cover the bowl containing this1 and set in a warm place for two hours4 ,now work in the beaten eggs1 and1 when these are incorporated1 add enough flour to make a dough that can easily be rolled out4 ,set to rise for two hours longer1 then turn upon a floured board1 roll out and cut into round biscuits4 ,lay in a baking-pan and set these near the range to rise for half an hour4 ,bake1 and when done leave in the open oven to dry out4 ,see that the fire is so low that the rusk will dry1 not brown or burn4 ,if you can spare the oven so long leave the rusk in it for six or eight hours2 then set in a dry closet for several days before using4 ,when you wish to use them lay in a deep bowl1 pour iced milk upon them and let them soak until soft4 ,serve very cold with butter4 ,they are delicious for summer-morning breakfasts4 ,caraway biscuits 7,contributed7 ,sift together three pints of flour1 one teaspoonful of salt and one and one-half teaspoonfuls of baking-powder4 ,rub into this four tablespoonfuls of shortening4 ,add two tablespoonfuls of caraway seed1 two eggs1 well beaten1 and one pint of milk4 ,mix this into a smooth1 firm dough4 ,knead quickly2 roll out to about a quarter of an inch in thickness and cut with a large biscuit-cutter4 ,prick with a fork1 lay on greased baking tins and bake in a hot oven fifteen minutes4 ,egg biscuits 7,contributed7 ,sift together a quart of flour and two teaspoonfuls of baking-powder4 ,rub into this a piece of butter the size of an egg4 ,add two well-beaten eggs1 one teaspoonful of sugar and one teaspoonful of salt4 ,mix together quickly with one cup of milk or more if needed4 ,roll to one-half inch thickness1 cut into biscuits and bake at once in a quick oven twenty minutes4 ,french rolls 7,contributed7 ,to three cupfuls of sweet milk add a cup of shortening and one-half cake of compressed yeast and one teaspoonful of salt4 ,add flour enough to make a stiff dough4 ,let this rise over night4 ,in the morning add two well-beaten eggs2 knead thoroughly and let rise again4 ,make into balls about as large as an egg and then roll between the hands4 ,place close together on well buttered pans4 ,cover1 let rise again1 then bake in a quick oven to a delicate brown4 ,fruit rolls 7,contributed7 ,sift two cupfuls of flour1 two teaspoonfuls of baking-powder1 one-half teaspoonful of salt thoroughly together and mix with two-thirds cup of milk4 ,roll to a quarter of an inch thickness4 ,brush over with two tablespoonfuls of melted butter4 ,mix together one-third cupful of stoned raisins1 chopped fine1 two teaspoonfuls of citron1 chopped fine1 two teaspoonfuls of sugar and one-third teaspoonful of cinnamon4 ,spread this mixture over the dough1 roll up like a jelly roll1 cut in pieces three-fourths of an inch in thickness1 and bake in quick oven fifteen minutes4 ,hot cross buns 7,contributed7 ,to three cups of milk add flour enough to make a thick batter4 ,into this stir one cake of compressed yeast dissolved in warm water4 ,set this to rise over night4 ,in the morning add a few spoonfuls of melted butter and one-half spoonful of grated nutmeg1 one saltspoon of salt1 one teaspoonful of soda1 and flour enough to make a stiff dough like biscuit4 ,knead well and let rise five hours4 ,roll to one-half inch thickness1 cut in round cakes and put in buttered baking pans4 ,let stand until light4 ,make a deep gash in each with a knife4 ,bake in moderate oven till light brown4 ,brush over the top with the beaten white of an egg and powdered sugar4 ,currant buns ,warm a cupful of cream in a double boiler1 take it from the fire and stir into it a cupful of melted butter which has not been allowed to cook in melting4 ,beat three eggs very light1 add them to the cream and butter1 then stir in a cupful of sugar4 ,dissolve a half-cake of yeast in a couple of tablespoonfuls of water1 sift a good quart of flour1 make a hollow in it1 stir into it the yeast and then1 after adding to the other mixture a teaspoonful1 each1 of powdered mace and cinnamon1 put in the flour and yeast4 ,beat all well for a few minutes1 add a cupful of currants that have been washed1 dried and dredged with flour1 pour into a shallow baking pan1 let it rise for several hours until it has doubled in size1 bake one hour in a rather quick oven4 ,sprinkle with fine sugar when done4 ,raised muffins ,in a quart of warm milk dissolve thoroughly half a yeast-cake4 ,stir into this two tablespoonfuls of sugar1 a teaspoonful of salt1 and a tablespoonful of melted cottolene or other fat4 ,add enough flour to make a quite stiff batter--not dough--and set to rise over night4 ,in the morning whip into the batter four well-beaten eggs and turn into heated and greased muffin-tins4 ,bake at once4 ,english muffins ,bring a pint of milk to the boiling point and stir into it a teaspoonful of cottolene or other fat4 ,set aside until the mixture is lukewarm1 then add two cups of flour into which a teaspoonful of salt has been sifted4 ,now beat in half a yeast-cake dissolved in a quarter of a cup of warm water1 and set the batter aside to rise all night4 ,in the morning add a cup of sifted flour1 and with floured hands make lightly into round muffins and set to rise in greased muffin-tins for half an hour4 ,slip the rings and their contents on to a greased griddle and bake1 first on one side1 then on the other1 until done4 ,english crumpets 7,no4 #a7 ,mix together three gills of lukewarm water1 a half-teaspoonful1 each1 of salt and sugar and a teaspoonful of melted butter2 then dissolve a quarter of a yeast-cake in this mixture4 ,into this stir enough flour to make a very stiff batter4 ,beat for ten minutes1 adding as you do so enough lukewarm milk to make batter just stiff enough to be poured slowly from the bowl4 ,grease shallow muffin-rings1 place these on a soapstone griddle1 and when hot pour the batter into them to the depth of a quarter-inch and bake slowly1 not turning until brown on the under side4 ,then turn for just a few minutes4 ,english crumpets 7,no4 #b7 ,on baking-day take a pint of dough from your bread-bowl an hour before breakfast4 ,put into a bowl and make a hole in the middle4 ,have ready two eggs beaten very light1 and work them into the dough4 ,then thin it with milk and water to the consistency of griddle-cakes2 beat it well1 let it rise until breakfast1 bake them on a hot griddle1 butter and send to the table hot4 ,,quick ,,biscuits1 ,,etcetera ,milk biscuits ,one quart flour1 three cups of milk1 one tablespoonful mixed butter and cottolene or other fat1 one heaping teaspoonful of baking-powder1 half-teaspoonful of salt4 ,sift the salt with the flour1 chop in the butter and cottolene or other fat1 add the baking-powder and the milk and mix to a soft dough4 ,handle as little as possible4 ,roll out into a sheet an inch thick1 cut into rounds and bake in a floured pan4 ,milk-and-water biscuits ,make as in the preceding recipe1 but using one and one-half cups of milk and the same quantity of water4 ,some housewives prefer these to the all-milk biscuits1 alleging that the milk tends to make the dough heavy4 ,quick ,sally ,lunn ,a quart of flour sifted twice with a teaspoonful of baking-powder1 one cupful of milk1 one-half cupful of melted butter1 four eggs1 beaten light2 one teaspoonful of salt4 ,add the sifted flour last1 in great handfuls1 stirring all the time1 as long as you can use a spoon4 ,the dough should be very soft2 in fact1 almost a batter4 ,bake in a mold with a funnel in the middle1 and eat while hot4 ,potato biscuits ,boil and mash six or eight potatoes4 ,while warm1 lay on a floured pastry-board1 and run the rolling-pin over and over them until they are free from lumps4 ,turn into a bowl1 wet with a cup of sweet milk1 add a teaspoonful of melted butter2 when well mixed work in half a cup of salted flour1 or just enough to make a soft dough4 ,return to the board1 roll out quickly and lightly into a thin sheet1 and cut into round cakes4 ,bake in a quick oven4 ,butter as soon as they are done1 laying one on top of the other in a pile4 ,eat before they fall4 ,the excellence of potato biscuits depends very greatly upon the softness of the dough1 light handling1 and quick baking4 ,if properly made1 they will be found extremely nice4 ,they are a favorite ,irish dish4 ,graham biscuits ,stir together in a chopping-bowl a pint of graham flour and a half-pint of white flour4 ,to this add a teaspoonful of salt1 one of sugar1 and two rounded teaspoonfuls of baking-powder4 ,mix thoroughly1 and chop into the mixture two tablespoonfuls of cottelene or other fat4 ,add a pint of milk1 and if the mixture is then too stiff to handle1 add enough water to make into a soft dough4 ,turn upon a floured board1 roll out1 and cut into biscuits1 handling as little and as lightly as possible4 ,bake in a steady oven4 ,virginia beaten biscuits ,one pint of flour1 one cup of water1 one teaspoonful of salt4 ,mix into a stiff dough2 transfer to a floured block of wood and beat with a rolling-pin1 steadily1 for ten minutes1 shifting the dough often and turning it over several times4 ,in the olden days half an hour was the regulation time1 but ten minutes are enough if one has a strict eye to business4 ,cut into round cakes1 prick with a straw and bake in a brisk oven4 ,,muffins ,,and ,,their ,,congeners ,whole wheat muffins ,into a quart of whole wheat flour stir a teaspoonful of salt and two teaspoonfuls of baking-powder4 ,beat three eggs light and stir them into three cups of rich milk4 ,add these to the flour1 stir in a tablespoonful of melted cottolene or other fat1 and beat very hard for at least five minutes4 ,turn into greased muffin-tins and bake in a quick oven4 ,oatmeal muffins 7,contributed7 ,to one cup of oatmeal mush add one-half cup of milk1 one well-beaten egg1 one teaspoonful of butter1 one tablespoonful of sugar and one cup of flour in which has been sifted two teaspoonfuls of baking-powder4 ,stir well together and bake in hot muffin-pans4 ,sally's muffins ,one egg2 a tablespoonful of sugar2 one-quarter cup of butter4 ,beat all together thoroughly4 ,add one cup of milk1 a little salt and one cup of flour into which is sifted two teaspoonfuls of baking-powder4 ,now add enough flour to make a batter a little stiffer than for griddle-cakes4 ,bake in well-buttered1 hot muffin-tins4 ,risen brunette muffins ,cream together two tablespoonfuls of brown sugar and one tablespoonful of butter and add to it three cups of warm 7not hot7 milk4 ,sift into a bowl three cups of graham flour and one of white1 with a teaspoonful of salt4 ,pour into this the butter1 sugar and milk mixture and add a cup of warm milk in which half a yeast-cake has been dissolved4 ,beat thoroughly and set in a warm place to rise for at least six hours4 ,butter muffin-tins1 half fill with the mixture1 and set on a stool by the range to rise for fifteen minutes before baking in a steady oven4 ,graham puffs ,thoroughly beat the yolks of four eggs1 and whip the whites to a stiff meringue4 ,to the yolks add a pint of milk1 a teaspoonful of salt1 three teaspoonfuls of melted cottolene or other fat1 and a tablespoonful of sugar4 ,sift two teaspoonfuls of baking-powder into a quart of graham flour and stir this gradually into the milk and yolks4 ,beat until all lumps are gone and you have a smooth batter1 then1 with a few strong strokes1 add the stiffened whites of the eggs4 ,half fill deep heated muffin-tins with the batter and bake at once in a hot but steady oven4 ,graham gems 7,no4 #a7 ,into a quart of warm milk stir four eggs that have been beaten only a little1 add a tablespoonful1 each1 of melted butter and sugar4 ,add now1 gradually1 three cupfuls of graham flour that has been sifted with a heaping teaspoonful of baking-powder4 ,beat very hard for seven or eight minutes and bake in greased and heated gem pans4 ,graham gems 7,no4 #b7 ,into a pint of warm milk whip three unbeaten eggs1 one tablespoonful of melted butter and a teaspoonful of sugar4 ,gradually stir in a cup and a half of graham flour and beat hard for several minutes4 ,turn into heated gem pans1 and bake in a very hot oven4 ,serve immediately4 ,rice muffins ,make a batter of a quart of milk1 three beaten eggs1 a tablespoonful of melted butter1 a teaspoonful1 each1 of salt and sugar1 and two cups of prepared flour4 ,mix thoroughly and beat in a cup of cold boiled rice4 ,beat very hard and bake in a quick oven4 ,graham muffins ,rub to a cream a tablespoonful of sugar and two of butter4 ,into this beat four eggs4 ,sift a teaspoonful of baking-powder into three cups of graham flour1 add the butter and egg mixture1 and beat very hard4 ,turn into heated and greased muffin-tins and bake in a very hot oven4 ,popovers ,two cups of flour1 sifted twice with one teaspoonful of baking-powder2 half a teaspoonful of salt2 two cups of milk2 one egg1 beaten very light4 ,beat for four minutes and bake in hot1 buttered pt1 or gem pans1 in a brisk oven4 ,serve at once4 ,,waffles ,risen waffles ,four eggs2 two cups of milk2 three tablespoonfuls of melted butter2 one tablespoonful of sugar2 three cupfuls of flour1 sifted with half a teaspoonful of salt2 one-half yeast-cake dissolved in warm water4 ,beat well and long2 set in a warm place to rise and bake in waffle-irons4 ,rice waffles ,one cup of boiled rice2 one pint of sweet milk2 two eggs2 one teaspoonful of baking-powder2 one teaspoonful of salt2 a tablespoonful of butter and flour to make a thin batter4 ,sift salt1 baking-powder and one scant cup of flour twice together2 add milk and eggs1 beat in butter and rice4 ,beat two minutes4 ,quick waffles ,two cups of flour sifted twice with one teaspoonful of baking-powder and the same of salt4 ,three eggs2 one tablespoonful of butter or cottolene or other fat4 ,two cupfuls of milk4 ,beat the yolks smooth1 add the milk1 and turn this upon the prepared flour4 ,whip lightly and quickly for one minute1 add the stiffened whites and drop by the spoonful into heated and greased waffle-irons4 ,,griddle ,,cakes ,if you can get a soapstone griddle1 use no other4 ,cakes are baked--not fried--upon it1 and are thereby made comparatively wholesome4 ,set the griddle at the side of the range to heat gradually at least one hour before you begin to bake the cakes4 ,if heated suddenly it is liable to crack4 ,clean with dry salt1 then wipe with a clean cloth and it is ready for use4 ,never allow a drop of grease to touch it4 ,if you have an iron griddle1 lubricate with a bit of salt pork1 leaving just enough grease on the surface to prevent sticking4 ,the popular prejudice against griddle-cakes is founded mainly upon the fact that dough or batter soaked in grease is abhorrent to dietetic ethics4 ,soapstone and iron griddles alike need tempering or seasoning in order to do their work well4 ,they are seldom 8just right0 at the first trial4 ,give them time and handle them patiently4 ,buckwheat cakes 7,no4 #a7 ,mix together a quart of buckwheat flour1 four tablespoonfuls of yeast1 a handful of ,indian meal1 two tablespoonfuls of ,new ,orleans molasses1 a teaspoonful of salt and enough water to make a thin batter4 ,beat hard and set to rise in the warm kitchen4 ,a pint of this may be left over in the morning after the baking of the cakes and used as a sponge the following night1 the flour1 etc41 being added4 ,if the batter seems sour1 add a very little baking-soda4 ,this batter may be kept in a stone crock for a week or longer4 ,buckwheat cakes 7,no4 #b7 ,one cup of milk and same of boiling water2 two tablespoonfuls of molasses2 half cake of compressed yeast dissolved in warm water2 one-half teaspoonful of salt2 two cups of buckwheat flour1 or enough for a good batter4 ,beat five minutes1 and set in a warm place to rise4 ,in the morning beat hard for one minute2 if it be sour1 add a little soda1 and let it rise near the fire for half an hour before baking4 ,quick buckwheat cakes ,two cups of buckwheat and half a cup of corn-meal2 two cups of warm milk and half a cup of warm water2 two tablespoonfuls of molasses1 two teaspoonfuls of baking-powder2 one even teaspoonful of salt4 ,mix milk1 water and molasses together4 ,sift meal and flour three times with the baking-powder and salt4 ,make a hole in the center of the flour1 stir in the milk and water quickly and lightly until you have a good batter--not too stiff--and bake4 ,sour milk buckwheat cakes ,make as in preceding recipe1 substituting loppered milk or buttermilk for sweet1 and a rounded teaspoonful of baking-soda for the baking-powder4 ,whole wheat griddle-cakes ,sift a quart of whole wheat flour1 a teaspoonful of baking-powder and one of salt well together4 ,stir into this a tablespoonful of melted butter1 a tablespoonful of sugar1 two beaten eggs and two cupfuls of milk4 ,beat all together and bake upon a soapstone griddle4 ,lizzie's flannel cakes ,two cups of flour2 two cups of sweet milk2 one egg2 one teaspoonful of baking-powder2 a generous pinch of salt4 ,beat the egg very light2 add the milk and1 lastly1 with just enough beating to mix all together1 the flour1 sifted twice with salt and baking-powder4 ,bake at once4 ,after several years trial of this simple recipe1 ,i can recommend it unhesitatingly as the best1 cheapest and most wholesome way ,i know for preparing breakfast cakes4 ,the excellence of the cakes depends upon quick mixing and baking4 ,a soapstone griddle1 which is never greased1 should be used4 ,waffles may be made in the same way mixed a little thinner by using less flour4 ,huckleberry griddle-cakes 7,contributed7 ,to one cup of milk add one-half teaspoonful of salt1 one teaspoonful of baking-powder1 one tablespoonful of sugar and two well beaten eggs4 ,add sufficient flour to make a batter4 ,stir into this one pint of huckleberries rolled in flour4 ,fry on hot griddle4 ,butter them hot and serve4 ,feather griddle-cakes ,add to a pint of water and milk a teaspoonful of salt1 a half-teacupful of yeast and flour enough to make a batter4 ,let stand all night4 ,in the morning add one cupful of thick sour milk1 two eggs well beaten1 one level tablespoonful of butter1 one level teaspoonful of soda and flour enough to make the consistency of pancake batter4 ,let stand twenty minutes and then bake4 ,rice griddle-cakes ,scald one pint of milk and let stand until cold4 ,then add one-half cake of compressed yeast1 one teaspoonful of salt1 one cup of boiled rice and about one and one-half cups of flour4 ,beat continuously for three minutes4 ,cover and let stand in warm place till morning4 ,in the morning beat two eggs separately until they are very light4 ,add first the yolks and then the whites4 ,mix thoroughly and let stand fifteen minutes and then bake on hot griddle4 ,peas griddle-cakes ,take two cups of cooked green peas and rub through a strainer4 ,pour into this one cup of boiling milk4 ,add a teaspoonful of butter and one of sugar and one of salt4 ,when cold add one egg beaten till light and one cup of flour into which has been sifted three level teaspoonfuls of baking-powder4 ,fry on a soapstone griddle4 ,french pancakes ,to the yolks of three eggs add one cup of milk1 one-half teaspoonful of salt and one teaspoonful of sugar4 ,pour one-third of this mixture on one-half cup of flour and stir to a smooth paste2 then add the remainder of the mixture and beat well4 ,to this add one-half teaspoonful of salad oil4 ,pour enough of the batter into a hot buttered frying-pan to cover the pan4 ,when brown turn and brown the other side4 ,spread with butter and jelly1 roll up and sprinkle with powdered sugar4 ,sour milk griddle-cakes ,into a quart of loppered milk stir a quart of flour1 a teaspoonful of salt and two beaten eggs4 ,mix thoroughly1 then add as much flour as will be needed to make a good batter4 ,last of all1 add a teaspoonful of baking soda dissolved in a tablespoonful of hot water4 ,bake at once on a very hot griddle4 ,stale bread griddle-cakes ,let two cupfuls of dry bread crumbs soak for an hour in a quart of milk4 ,into this beat a tablespoonful1 each1 of molasses and melted butter1 a teaspoonful of salt and three well-beaten eggs4 ,when thoroughly mixed1 add half a cupful of flour which has been sifted with a half teaspoonful of baking-powder4 ,bake on a soapstone griddle if possible4 ,hominy griddle-cakes ,one cup of cold boiled hominy beaten to a smooth paste with a tablespoonful of melted butter1 then whipped light with the yolks of the eggs2 two eggs1 whites and yolks beaten separately2 one cup of milk2 one tablespoonful of flour sifted twice1 with an even teaspoonful of baking-powder and a teaspoonful of salt2 one tablespoonful of molasses4 ,stir molasses into the milk1 add to the hominy1 butter and yolks2 lastly1 put in prepared flour and the whites of the eggs4 ,sweet corn griddle-cakes ,one cup of sweet corn fresh or canned1 chopped fine and run through a vegetable press2 one cup of hot milk2 one tablespoonful1 each1 of butter and sugar2 half teaspoonful of salt2 one cup of flour sifted twice with a rounded teaspoonful of baking-powder and a little salt2 two eggs4 ,mix as you would hominy cakes4 ,corn-meal and graham griddle-cakes ,two cups of corn-meal and one cup of graham flour4 ,the flour should be sifted three times with one even teaspoonful of baking-powder and a little salt4 ,one quart of scalding milk4 ,one tablespoonful of butter and the same of molasses1 stirred to a cream4 ,one even teaspoonful of salt4 ,two eggs--whites and yolks beaten separately4 ,scald the meal with the milk1 beat in butter and molasses and let it cool to blood warmth before adding the beaten yolks and the prepared flour alternately with the stiffened whites4 ,if too stiff1 thin with cold milk4 ,beat hard and bake4 ,wholesome and palatable if properly made4 ,graham griddle-cakes ,two cups of graham flour2 two tablespoonfuls of butter1 or one of butter and one of cottolene or other fat2 one of molasses2 three cups of milk2 four eggs2 one teaspoonful of baking-powder and twice as much salt sifted twice with the flour2 half a cup of white flour mixed thoroughly with the brown4 ,stir shortening and molasses to a cream1 beat in the yolks of the eggs1 then the milk1 a little at a time1 lastly the mixed flour alternately with the whites of the eggs4 ,the batter should be like thick cream before you bake it4 ,,various ,,breakfast ,,breads ,,of ,,indian ,,meal ,corn bread made of northern meal ,two cupfuls of corn-meal2 one cupful of flour2 two and a half cupfuls of milk2 three eggs2 a tablespoonful1 each1 of butter and white sugar2 one teaspoonful of salt2 two teaspoonfuls of baking-powder4 ,melt the butter and stir it into the eggs1 which should have been beaten very light1 and after sifting the salt1 sugar and baking-powder with the meal and flour1 put in the milk1 eggs and butter4 ,beat hard and bake for half an hour in a greased pan in a steady oven4 ,corn bread made of southern meal ,beat two eggs light2 stir half a cupful of cold boiled rice into a pint of milk and add to the eggs1 rice and milk a tablespoonful of melted butter4 ,sift a teaspoonful of salt into two cups of ,indian meal2 stir all together and bake in shallow pans4 ,eat hot4 ,this is the ,southern batter bread1 or 8egg bread40 ,indian meal crumpets ,heat a quart of milk to scalding and pour it gradually upon two full cups of corn-meal4 ,when thoroughly mixed1 stir into this a tablespoonful of granulated sugar and a quarter of a yeast-cake dissolved in a little warm milk4 ,cover the bowl or batter with a clean cloth and set to rise4 ,early in the morning add a tablespoonful of melted cottolene or other fat and beat hard for a moment before pouring the batter into muffin-tins4 ,set near the range for twenty minutes and bake4 ,steamed corn loaf ,mix together in a bowl a pint of corn-meal and a half-pint of flour4 ,make a hole in the center of the mixture and pour into this three large cupfuls of sour milk4 ,beat hard and stir in a tablespoonful of melted butter1 two tablespoonfuls of sugar and a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water4 ,beat for several minutes1 turn into a greased mold with a tightly-fitting cover and steam for two hours4 ,turn out upon a platter1 set in the oven for five minutes1 and send to the table4 ,sour milk corn bread ,mix together in a bowl three cups of corn-meal and one cup of graham flour4 ,stir in a teaspoonful of salt1 a tablespoonful of sugar1 a tablespoonful of melted butter and three cups of sour milk4 ,now beat in three eggs1 whipped light1 and a small teaspoonful of soda dissolved in a little boiling water4 ,beat for five minutes1 then pour into a greased mold with a funnel in the center4 ,bake for an hour1 or until a straw comes out clean from the thickest part of the loaf4 ,sour milk corn-meal griddle-cakes ,one-half cup of white corn-meal and the same of flour2 one and a half cups of loppered milk or buttermilk2 one tablespoonful of molasses and the same of melted butter2 one rounded teaspoonful of soda and half as much salt sifted twice with flour and meal2 one egg beaten very light4 ,beat molasses and butter to a cream2 add the milk1 the egg1 lastly the prepared meal and flour4 ,beat hard one minute4 ,buttermilk corn bread ,two cups of buttermilk2 three well-beaten eggs2 two scant cups of ,indian meal 7white72 one rounded teaspoonful of soda2 one tablespoonful of sugar4 ,beat the eggs separately1 sift the soda twice through the meal and add one teaspoonful of salt4 ,beat the ingredients well together1 adding the whites last of all4 ,bake in a moderate oven in muffin-rings1 with a large spoonful of the batter to each1 and cook to a golden brown4 ,dinah's corn bread ,sift two cups of corn-meal twice with an even teaspoonful of soda and as much salt4 ,beat two eggs very light4 ,mix one teaspoonful of sugar in three cups of buttermilk or loppered milk1 add the eggs and a tablespoonful of melted butter1 lastly1 the prepared flour4 ,have ready three well-greased deep jelly-cake tins 7warmed71 divide the batter between them and bake in a quick oven4 ,eat hot4 ,corn-meal gems ,sift together a half-cup of flour1 a cup of ,indian meal1 a teaspoonful of baking-powder and a half-teaspoonful of salt2 into a pint of milk whip three beaten eggs1 a tablespoonful of melted cottolene or other fat and two tablespoonfuls of granulated sugar4 ,make a hole in the meal and flour mixture and gradually pour the liquid into this1 beating steadily4 ,beat hard for about five minutes1 pour into greased and heated gem pans and bake in a good oven4 ,remove from the tins and send immediately to the table4 ,two-and-two ,indian meal muffins ,one full cup1 each1 of ,indian meal and white flour2 two cups of milk2 two eggs2 two tablespoonfuls of melted butter2 two teaspoonfuls of sugar2 two even teaspoonfuls of baking-powder2 two saltspoonfuls of salt4 ,sift meal and flour together three times with baking-powder and salt4 ,add beaten yolks to the milk1 then the butter and sugar beaten together1 lastly the prepared flour and meal4 ,if too stiff thin with milk4 ,bake in hot muffin-tins or in gem pans4 ,johnny-cakes 7,contributed7 ,sift with two-thirds of a cup of flour1 one tablespoonful of sugar1 two teaspoonfuls of baking-powder and one teaspoonful of salt4 ,pour two cups of boiling milk over two cups of cornmeal and when cool add two tablespoonfuls of melted butter1 the yolks of two eggs well beaten and the sifted flour4 ,beat the mixture and just before putting in the oven add the whites of two eggs whipped light and dry4 ,bake in a shallow pan and serve hot4 ,corn pone 7,contributed7 ,mix with cold water one quart of sifted corn-meal1 one teaspoonful of salt and one tablespoonful of melted butter4 ,mold into oval cakes with the hands4 ,bake in a hot oven in well-greased pans4 ,the crust should be brown4 ,hominy cake 7,contributed7 ,take one cupful of hot boiled hominy1 add one teaspoonful of salt and yolks of two well-beaten eggs4 ,add slowly one cupful of milk1 one cupful of corn-meal and the whipped whites of two eggs4 ,bake in a flat tin in a hot oven twenty or thirty minutes4 ,corn waffles 7,contributed7 ,sift together one cup of white flour1 one cup of corn-meal1 two teaspoonfuls of baking-powder and one-half teaspoonful of salt4 ,beat the yolks of three eggs until thick1 add one and a fourth cups of milk and stir into the flour mixture4 ,then add one tablespoonful of melted butter and the whites of three eggs beaten stiff4 ,bake on a hot waffle-iron and serve with caramel sauce4 ,,divers ,,kinds ,,of ,,toast ,buttered toast ,cut the crusts from thin slices of stale bread and toast them over a clear fire to a delicate brown2 spread lightly with butter and pile upon a hot plate2 keep in the open oven until sent to the table4 ,german toast ,pare the slices and cut into strips twice as wide as your middle finger and about as long4 ,toast quickly on both sides1 butter lightly and serve very hot4 ,baked milk toast ,trim off the crust from slices nearly half an inch thick2 toast to a uniform light brown4 ,have on the range a pan of boiling water1 salted4 ,as you remove each slice from the toaster dip quickly into the boiling water and lay in a well-buttered pudding dish2 buttering the toast while smoking hot and salting each slice4 ,when all the soaked toast is packed into place1 cover with scalding milk in which has been melted a tablespoonful of butter4 ,cover closely and bake fifteen minutes4 ,this is so far superior to the usual insipid preparation of milk toast that no one who has eaten the first can enjoy the poor parody4 ,cream toast ,toast1 and proceed as in last recipe1 but dipping each slice in hot salted milk instead of water1 and when in the dish covering with a mixture one-third milk1 two-thirds cream1 made very hot4 ,add a pinch of soda to the cream to prevent curdling4 ,cream toast1 baked1 is delicious and nutritious4 ,either of these dishes can be made of graham bread4 ,fried toast ,cut rather thick slices of stale bread round with a cake cutter2 spread upon a platter and pour over them a mixture of one cup of milk with an egg beaten into it1 then salted slightly4 ,turn the slices until saturated1 drain carefully and fry as you would doughnuts in deep hot cottolene or other fat1 turning when half done4 ,lay scrambled or poached eggs or a nice mince upon them for breakfast4 ,tomato toast ,prepare precisely as directed in recipe for baked milk toast1 but pour over the pile of slices in the dish a rich strained tomato sauce1 lifting the toast with a fork1 that the sauce may get at each piece4 ,cover and bake4 ,serve in the dish as an accompaniment to chops1 omelet or hash4 ,anchovy toast ,cut stale bread into strips an inch and a half wide and three inches long2 toast1 butter and spread with anchovy paste1 as a foundation for scrambled or poached eggs4 ,sardine toast 7,contributed7 ,butter rounds of toast and set in the oven to brown4 ,drain the oil from a box of sardines and flake with a silver fork4 ,put into a saucepan one tablespoonful of butter1 one teaspoonful of lemon juice and one-half teaspoonful of onion juice4 ,stir until hot and then add the flaked sardines4 ,stir until the fish is hot4 ,spread on the hot rounds of bread and serve at once4 ,cheese custard toast 7,contributed7 ,sprinkle hot toasted bread with grated cheese4 ,set in the oven until the cheese melts4 ,take out and arrange in layers in a pudding dish and pour over it an unsweetened custard4 ,put in a moderate oven until the custard is done4 ,serve at once4 ,oyster toast 7,contributed7 ,put twelve oysters into a saucepan with their own liquor and one-quarter teaspoonful of white pepper1 one glass of milk and two cloves4 ,boil for three minutes4 ,mix one ounce of butter with one-half ounce of flour2 put this in a pan and stir well4 ,add one teaspoonful of lemon juice and1 when boiling1 pour the mixture over the toast and serve4 ,mushroom toast 7,contributed7 ,cut the stems of mushrooms fine and stew in a little milk4 ,slice1 in quarters1 the tops4 ,cook five minutes in plenty of butter4 ,then add cream enough to make a sauce2 sprinkle with salt and pepper4 ,let the stems simmer until tender1 adding some cream1 if needed4 ,there should be sauce enough to moisten the toast4 ,pour on toast and serve4 ,ham toast 7,contributed7 ,mince the lean of two slices of cooked ham very finely4 ,beat the yolks of two eggs1 mix with the ham1 adding enough cream or stock to make it soft4 ,keep it on the fire long enough to warm through1 stirring all the time4 ,have ready some buttered toast cut in rounds4 ,lay the ham mixture neatly on each piece4 ,,eggs 8,the following method of determining the age of eggs is practised in the markets of ,paris4 ,about six ounces of common cooking salt is put into a large glass1 which is then filled with water4 ,when the salt is in solution an egg is dropped into the glass4 ,if the egg is only one day old1 it immediately sinks to the bottom2 if any older it does not reach the bottom of the glass4 ,if three days old1 it sinks only just below the surface4 ,from five days upwards it floats2 the older it is the more it protrudes out of the water40--,german ,newspaper4 ,boiled eggs 7,no4 #a7 ,be sure the water is at a rapid boil4 ,wash the eggs in warm water1 leaving them in it just long enough to take off the chill4 ,if you put them on to boil while cold you must allow twenty seconds for the shells to get warm4 ,boil steadily three minutes and a half1 take out1 wrap in a warmed napkin and send immediately to table4 ,boiled eggs 7,no4 #b7 ,wash in warm water2 lay in boiling water and remove the saucepan promptly from the fire to the side of the range where it will hold the heat1 but can not possibly boil4 ,cover closely and leave thus for seven or eight minutes1 according to the size of the eggs4 ,it will be of a custard-like consistency all through1 and be far more digestible than when the white is firm and the yolk soft4 ,poached eggs ,add a little vinegar to the water in which you poach eggs1 to prevent the whites from spreading4 ,breaking each one into a shallow cup about a quarter of an hour before it is to be cooked is also a good plan4 ,illustration3 ,,omelet ,,baked ,,eggs ,,eggs ,be sure the water is boiling and free from specks4 ,if you have no egg-poacher1 use a clean frying-pan4 ,fill with boiling water2 draw to the side of the range1 slip the eggs1 one by one1 upon the surface1 set carefully back over the fire and boil gently three minutes1 or until the whites are firm4 ,take up with a flat perforated spoon1 lay upon rounds of buttered toast1 trim off ragged edges and dust lightly with salt and white pepper4 ,celery salt gives a pleasant flavor to poached eggs1 and some relish a drop of onion juice upon each4 ,eggs poached in milk ,proceed as with those poached in water1 using boiling milk instead4 ,when done1 transfer to slices of hot buttered toast laid upon a platter and pour over all a white sauce--plain drawn butter1 or butter drawn in stock of some kind4 ,chicken stock is particularly good for this4 ,scrambled eggs ,have a tablespoonful of butter hissing hot in the frying-pan4 ,break six eggs into a bowl2 add1 without breaking the eggs1 two tablespoonfuls of cream1 or1 if you have none1 of milk in which half a teaspoonful of corn-starch has been wet2 add pepper1 salt1 and a little finely minced parsley2 turn all into the pan1 and stir incessantly in all directions1 until you have a creamy mass4 ,turn out upon buttered toast or into a hot water dish and serve before the mass hardens4 ,scrambled eggs in cups ,with a rather large tin 8shape0 cut round out of slices of stale bread an inch thick4 ,with a small 8shape0 cut more than half through these rounds and dig out the crumb carefully1 leaving bottom and sides a quarter of an inch thick4 ,set in a pan on the upper grating of the oven to crisp4 ,when of a delicate brown1 butter the insides and edges of the 8cups0 and leave in the oven three minutes longer4 ,arrange on a dish and fill with scrambled eggs prepared as in the last recipe4 ,fried eggs ,fry slices of bacon quickly1 take out the meat and keep it hot2 strain the fat that ran from them1 add a tablespoonful of cottolene or other fat or dripping1 bring to a boil and break into the pan as many eggs as you need4 ,slip a spatula under each1 as soon as it is fairly 8set0 and reverse it dexterously if you like 8turned0 eggs4 ,trim ragged and discolored edges1 arrange in the center of a hot platter and lay the bacon about them4 ,fried eggs with brown sauce ,put a good lump of butter into the frying-pan1 and when it hisses sharply1 cook the eggs as directed in the last recipe4 ,when done1 dish and keep them hot over boiling water4 ,now put two more tablespoonfuls of butter into the pan2 fry brown1 then add one tablespoonful of vinegar and a little onion juice with pepper and salt4 ,boil the whole together for two minutes1 pour it over the eggs1 and serve4 ,deviled eggs ,boil six eggs hard1 cut carefully in half1 and take out the yolks4 ,rub these to a paste with two tablespoonfuls of melted butter1 one-half teaspoonful of ,chili sauce1 and a saltspoonful1 each1 of salt1 pepper and ,french mustard4 ,form this mixture into balls that will fit into the halved whites4 ,set these halves on end on a hot platter1 put a yolk-ball in each1 and keep hot while you make the sauce to pour about them4 ,to make this1 cook together a teaspoonful of butter and one of flour1 and pour over them a half pint of hot milk with a pinch of soda stirred in it4 ,when this sauce is thick and smooth1 add to it one beaten egg and a tablespoonful of finely minced parsley4 ,remove immediately from the fire and pour around the eggs4 ,mince of tongue and eggs ,boil a fresh calf's tongue1 let it get cold1 and mince fine4 ,heat a half-pint of soup stock1 and cook together in a frying-pan a tablespoonful of butter and one of browned flour4 ,on this pour the hot soup stock1 and cook until you have a thick1 brown sauce4 ,into this turn the chopped tongue1 and toss and stir until smoking hot4 ,season with a teaspoonful of tomato catsup1 a teaspoonful of onion juice1 salt and pepper4 ,have ready slices of toast on a heated platter1 pour the hot mixture over these2 put a poached egg in the center of each slice of toast1 and serve4 ,kidneys are delicious cooked in this way4 ,mince of ham and eggs ,prepare as above1 but using cold boiled and minced ham in place of the tongue4 ,a mixture of cold liver and ham is very palatable4 ,savory eggs ,dissolve a pinch of soda in a cup of cream and heat the cream4 ,in another vessel heat a pint of stock4 ,turn into the stock six beaten eggs1 season to taste with salt1 pepper and minced parsley2 cook until the eggs begin to thicken1 stirring all the time2 add the cream and serve on slices of lightly buttered toast4 ,a curry of eggs ,put into a saucepan one tablespoonful of butter1 and when this has melted1 stir into it a tablespoonful of flour mixed with a teaspoonful of curry powder4 ,when these are thoroughly blended with the butter pour slowly into the saucepan a cupful of veal1 mutton or chicken stock1 half a teaspoonful of onion juice1 and season with salt4 ,stir until you have a smooth sauce1 then lay in it six hard-boiled eggs cut into slices about half an inch thick4 ,cook until the eggs are thoroughly heated4 ,a simple omelet 7,contributed7 ,beat the yolks and whites of six eggs separately1 and stir three tablespoonfuls of milk into the yolks4 ,melt a tablespoonful of butter in a hot frying-pan4 ,stir the yolks and whites very lightly together2 pepper and salt them1 and turn the frothed mass into the frying-pan4 ,keep the omelet from sticking to the bottom and sides of the pan by frequently slipping a knife or cake-turner around the sides and under the bottom of the egg mixture4 ,when the omelet is set1 slip it off upon a hot platter1 and1 as you do so1 fold it over quickly and lightly4 ,serve at once4 ,an ,english omelet ,break six eggs1 and separate the yolks from the whites4 ,beat the yolks until they are thick4 ,add a saltspoonful of salt to the whites1 and whip them until they are very stiff4 ,now1 with quick strokes1 lightly stir the whites into the yolks4 ,have a tablespoonful of butter melted in a frying-pan and turn the beaten eggs into this4 ,with a knife keep the omelet loosened from the sides and bottom of the pan1 and take care that it does not scorch on the bottom4 ,when 8set0 slip the omelet upon a hot platter1 and1 as it leaves the pan1 fold it over upon itself1 sprinkle with salt1 and send at once to the table4 ,omelet with tomato sauce ,make what is known in cookery as a 8white roux0 by cooking in a saucepan a tablespoonful of butter and one of flour1 and1 when they bubble1 pouring over them a cupful of strained and seasoned tomato juice4 ,keep this sauce hot while you make an omelet by the foregoing recipe2 dish it1 and after it is on the platter pour the tomato sauce over and around it4 ,a bread omelet 7baked7 ,soak three tablespoonfuls of stale crumbs in a cupful of milk for two hours4 ,beat six eggs--whites and yolks separately--very light4 ,into the yolks stir the soaked crumbs1 and season the mixture with salt and pepper4 ,last of all1 stir in with a few light strokes the stiffened whites4 ,butter a deep pudding dish1 pour the mixture into this1 set it on the lower grating of a quick oven and bake until light and brown4 ,sift brown crumbs over the top and serve the omelet as soon as it is removed from the oven4 ,omelet aux fines herbes ,chop finely parsley1 thyme1 summer savory1 chives1 or any green herbs you fancy2 make two tablespoonfuls in all2 season with paprika and celery salt4 ,make an omelet in the usual way1 pour into the pan1 and1 before it forms1 sprinkle the herbs over the surface1 stirring gently to mix them4 ,cook then as you would a plain omelet4 ,a parsley omelet is made according to this recipe1 using no herbs except parsley4 ,oyster omelet ,before putting your omelet over the fire1 have ready the filling4 ,chop a dozen oysters into tiny bits4 ,stir together over the fire a large spoonful of butter and one of flour4 ,when smooth and bubbling draw to the side of the range and add gradually three tablespoonfuls of cream 7with a pinch of soda71 and the same quantity of strained oyster liquor4 ,set back over the fire and stir until it boils4 ,season with paprika and salt2 add the chopped oysters1 and bring again to a boil4 ,set in boiling water while you make the omelet4 ,when this is ready to fold over1 cover with the cooked oysters1 fold1 and turn out upon a very hot dish4 ,clam omelet is made in the same way4 ,baked mushroom omelet ,peel and cut into quarters a dozen fresh mushrooms and put them into a saucepan with a tablespoonful of butter1 pepper and salt to taste1 and a few drops of lemon juice4 ,cover the pan and simmer slowly for ten minutes4 ,add one cupful of thickened chicken or veal stock1 and cook slowly ten minutes longer4 ,then stir in six eggs1 well-beaten1 turn into a buttered bake-dish1 sift browned crumbs over the top1 and set upon the upper grating of a quick oven until the eggs are 8set40 ,five minutes should be enough4 ,serve at once in the bake-dish4 ,daffodils ,chop the whites of six hard-boiled eggs fine1 then run through a vegetable press4 ,have ready a cup of drawn butter1 seasoned with pepper1 salt and onion juice4 ,mix the whites with this1 and keep hot over boiling water4 ,have ready eight rounds of toast1 buttered and slightly moistened with gravy--chicken1 veal or turkey4 ,arrange on a hot platter and cover each round with the white mixture1 flattening it on top4 ,run the yolks through the press1 reducing them to a yellow powder1 season with salt and pepper1 and put a spoonful in the center of each white round4 ,nesting eggs ,boil six eggs hard1 and throw into cold water4 ,when cold1 strip off the whites and shred them into long straws4 ,heat a flat dish--one that will bear fire--and arrange the shreds around the inner edge4 ,have ready a handful of celery 7shredded like the eggs71 which has been stewed tender in a little milk1 then seasoned4 ,lay this inside of the lines of white shavings1 and put a few spoonfuls of melted butter over both4 ,set in the oven until very hot4 ,pick to pieces a cupful of cold boiled or baked fish1 and run the yolks of the eggs through the colander or vegetable press4 ,mix with the fish1 moisten with drawn butter1 and mold into egg-shaped balls4 ,dispose these neatly within the 8nest10 and pour over them a cupful of drawn butter to give the desired whiteness4 ,shut up in the oven for a few minutes to get them heated through1 and serve4 ,this is a less elaborate dish than would seem at first reading4 ,illustration3 ,,daffodils ,,scalloped ,,oysters ,,chicken ,,omelet ,if you have stewed celery left from yesterday's dinner1 and cold fish1 the rest is easy enough4 ,chicken or other meat may be substituted for the fish4 ,cheese omelet ,make a plain omelet1 and when nearly done1 strew powdered ,parmesan cheese over it4 ,fold1 transfer to a hot dish1 strew more cheese on top1 and hold a red-hot shovel near enough to scorch the cheese4 ,baked souffl of eggs 7,no4 #a7 ,scald a cup of milk1 putting in a tiny pinch of soda4 ,beat the yolks of six eggs until light and creamy1 and the whites till stiff enough to stand alone4 ,add one-half teaspoonful of salt1 a dash of pepper and one rounded tablespoonful of butter to the milk and stir it into the yolks2 then beat in the whites very quickly4 ,pour into a deep1 buttered pudding dish and bake in a moderate oven ten minutes1 or to a delicate brown4 ,serve immediately in the bake-dish4 ,baked eggs souffl 7,no4 #b7 ,beat six eggs light1 whites and yolks separately4 ,heat one cupful of milk1 add one teaspoonful of corn-starch1 one-half teaspoonful of salt1 and the whipped yolks of the eggs4 ,cook in a saucepan until as thick as cream1 add the whites1 beaten stiff1 put into a well-buttered frying-pan1 set in a hot oven and bake well until browned slightly1 then slide off upon a hot platter4 ,eggs and tomatoes ,cook a tablespoonful of butter and one of flour together in a saucepan until smooth and hot4 ,add a cupful of tomatoes1 canned or raw1 chopped fine1 and strained from the juice4 ,season with paprika1 celery salt1 a half teaspoonful of sugar1 and a teaspoonful of onion juice4 ,cook five minutes4 ,have ready on a bowl six eggs1 beaten--whites and yolks together2 take the saucepan from the fire and add the contents gradually to the eggs4 ,set back over the fire1 stir for one minute1 or until the eggs are set1 and serve in a hot1 deep dish4 ,olla podrida omelet ,make a roux of one tablespoonful of butter and the same of browned flour in a deep frying-pan4 ,when hissing hot stir in one cupful of canned tomato1 one-half cupful of canned mushrooms1 sliced fine1 the same quantity of minced ham1 tongue or chicken4 ,season with onion juice1 paprika and salt to taste4 ,let it simmer five or eight minutes1 then stir in four beaten eggs4 ,stir carefully as it thickens1 and when the eggs are set serve on buttered toast4 ,scrambled eggs with cheese 7,contributed7 ,break ten eggs and slip them into a saucepan4 ,beat them with one-fourth of a pound of butter1 one-fourth of a pound of grated cheese and salt and pepper to taste4 ,butter a saucepan and when hot1 pour in the mixture and allow it to cook for five minutes over a light fire1 stirring all the while4 ,when the mixture becomes quite thick1 pour into a deep dish1 and serve with fried toast4 ,scrambled eggs with asparagus tops 7,contributed7 ,cut the tender tops of asparagus into pieces one-half inch long4 ,cook them in salted water for about ten minutes1 then let them drain4 ,scramble the eggs and when they are cooked add the asparagus tops and serve on toast4 ,lobsters1 cooked and cut into dice1 may be substituted for the asparagus tops4 ,rice omelet 7,contributed7 ,to one cupful of cold boiled rice add one cupful of warm milk1 one tablespoonful of melted butter1 one teaspoonful of salt and a dash of pepper2 mix well and add three well-beaten eggs4 ,heat a tablespoonful of butter in a frying-pan and when hot pour in the omelet and set the pan in a hot oven4 ,when it is thoroughly cooked fold it double1 turn out on a hot dish and serve at once4 ,fish omelet 7,contributed7 ,make about a half pint of white roux1 add a piece of butter about the size of an egg1 twelve shelled and cooked shrimps2 season with salt and pepper2 let it cook for two or three minutes1 stirring all the time1 then add half of a green sweet pepper1 chopped fine1 and cook for one minute4 ,make an omelet of six eggs2 when brown1 turn up and fill with this mixture4 ,serve at once on a hot platter4 ,frizzled beef and eggs 7,contributed7 ,to every half pound of chipped beef allow half a pint of milk1 one tablespoonful of butter and one tablespoonful of flour4 ,put the butter into a frying-pan2 when hot add the beef and stir for about two minutes1 or until the butter begins to brown1 then dredge in the flour4 ,stir well1 add the milk and a little pepper1 and just before taking from the fire whip in two well-beaten eggs4 ,ham omelet 7,contributed7 ,make an omelet in the usual way2 pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced1 cold1 cooked ham4 ,egg croquettes 7,contributed7 ,cut hard-boiled eggs into one-quarter inch dice4 ,add one-fourth as many chopped mushrooms and turn into a thick white sauce4 ,when cold1 mold into croquettes1 dip into egg1 then in bread crumbs and fry in deep fat4 ,eggs in cases 7,contributed7 ,make little paper cases of buttered writing paper2 put a small piece of butter in each and a little chopped parsley or onion2 pepper and salt4 ,put the cases upon a gridiron over a moderate fire of bright coals1 and when the butter melts break a fresh egg into each case4 ,strew over them a few buttered bread-crumbs1 and when almost done glaze the tops with a hot shovel4 ,minced eggs 7,contributed7 ,chop up1 but not too fine1 four or five hard-boiled eggs4 ,put over the fire1 in a saucepan1 one tablespoonful of butter1 and when it begins to bubble1 stir into it one tablespoonful of flour2 cook one minute1 then add one cupful of hot milk4 ,when it cooks thick like cream1 put in the minced eggs4 ,stir it for a few minutes1 and serve garnished with sippets of toast4 ,scalloped eggs 7,contributed7 ,slice in rings twelve hard-boiled eggs4 ,cover the bottom of a well-buttered baking dish with fine bread-crumbs2 over this put a layer of eggs1 some small pieces of butter and sprinkle with salt and pepper4 ,alternate in this way until the dish is filled1 being careful to have bread-crumbs on top4 ,add two tablespoonfuls of rich milk or cream and bake in a moderate oven4 ,shirred eggs ,butter small 8nappies0 and drop an egg carefully into each1 taking care not to break the yolk4 ,set the nappies in a pan of boiling water on the range1 and cook until the white is set4 ,put on each egg a bit of butter1 and a dash each of pepper and salt4 ,serve at once4 ,,familiar ,,talk ,,who ,,rules ,,the ,,home8 ,the question is seldom put so baldly4 ,indulgent husbands yield the point in verbal gallantry4 ,politic wives make it a point of conscience and etiquette to speak of their husbands as owners of house and contents and lawful directors in all pertaining thereunto4 ,at heart1 the complaisant ,benedict knows his will to be potent1 if not supreme1 in home and family4 ,the wedded ,beatrice is secretly conscious that she can wind her boastful ,benedict about her taper finger1 and he will not suspect4 ,an old1 old ballad1 warbled with sly smiles by our foremothers1 thus sums up her view of the matter3 8,now1 sisters1 since we've made it plain ,that the case is really so1 ,we'll even let them hold the rein1 ,but we'll show them the way to go60 ,honest ,john1 while his sinewy fingers feel the taut rein between them1 believes himself master of the situation4 ,he pays for house1 food and servants1 and often works hard for the money that secures these for his family4 ,upon general principles he has a right to know that the money is wisely spent and husbanded2 a right to be well lodged and fed and made as comfortable when at home as his means will allow4 ,if he sees furniture abused1 food badly--hence unwholesomely--cooked1 and needless waste in any department1 he has an unquestionable right to direct his wife's attention to the existing state of things1 and insist that it be amended4 ,on the other hand1 in giving his wife his name1 he has made her the managing1 as he is the financial1 partner of the firm matrimonial4 ,she is not his hireling4 ,failure to comprehend this vital truth wrecks the happiness of more married couples than incompatibility of temper1 fickleness and intemperance1 all put together4 ,a reasonably good wife earns so much more than her own living that the surplus ought to go to her credit4 ,if not in money1 in a hundred other ways4 ,when ,john stoops to captious surveillance of her methods1 and personal inspection of her work1 he degrades her to the position of a suspected menial1 and sinks his manhood into ,bettyishness4 8,bettyishness10 according to lexicographers1 is the synonym for 8womanishness10 and for ,john to be 8womanish0 is to be unmanly2 ,mary would rather have him savage1 now and then4 ,i saw a spotless reputation discounted the other day1 and many rare1 amiable traits of disposition shrivel as waste paper in the fire1 under a single sarcastic utterance of a society woman who had her own reasons for disliking the person under discussion4 8,yes60 she said1 dubiously1 to the praise an elderly matron had given an excellent son and brother4 8,but1 then1 he is such a ladylike person60 ,the epithet was apt4 ,not one of us could deny it4 ,every woman present1 while she laughed1 would have preferred to have her husband called a brute4 ,john takes ugly risks when he tempts his hitherto loyal spouse to name him to her confidential self as 8,bettyish10 8,miss ,nancy-ish0 or a 8,mollycoddle40 ,they all mean the same thing4 ,as a sloven he may be forgiven in consideration of the solid manliness back of personal carelessness4 ,we wink at rusty shoes1 and collars awry1 and tousled hair1 and missing sleeve-links4 ,for the same reason we condone crossness1 and even a touch of savagery4 ,when he comes home 8in a temper10 he has had a trying day down town1 or he is hot1 or headachy1 or hungry4 ,womanly ingenuity is set to work to soothe down the inclement mood1 and womanly love glides to the front with the mantle of tenderest charity to hide the fault from others1 and put it out of our own minds when it is past4 ,i know a man--squarely-built1 robust and keen-eyed--who carries the keys of the store-room1 and lends them to his wife at night and morning to give out the supplies needed for the daily meals4 ,he registers in day-book and ledger every pound of butter and box of crackers and quart of vinegar brought into the house1 with the date of purchase4 ,i knew another 7who ceased from his labors ten years ago71 who visited kitchen1 pantries and store-room several times every week to see that everything was clean and orderly4 ,he used to smell milk-pans1 run a critical finger around the insides of kettles and pots and inquire into the destination of scraps--and all without a blush or misgiving4 ,in each case it was1 of course1 impossible to keep servants who could get any other place4 ,wives belong to the class that can not give warning4 ,if either of these men would have tolerated the apparition in his counting-room or office1 at stated1 or irregular1 periods of his wife--bent upon inspection of accounts and sales1 the clerks undergoing examination1 or standing as witnesses of his humiliation--then he was justified to his conscience for his policy of home rule4 ,mary would go to prison for her ,john1 and to the scaffold with him4 ,she springs to arms in his defense if her nearest of kin dare to intimate that he is not the pink of perfection she would have them believe4 ,his grossest eccentricities are graces so long as they are masculine4 ,but let him prowl into the pantry1 peep into the bread-box1 criticize the arrangement or derangement of china-shelves1 pull open linen drawers1 spy out dusty rungs of chairs1 take down1 sort1 and hang in better order the contents of clothes-hooks and hat-racks--and he may shift for and shield himself4 ,with lofty scorn the wife of his immaculate shirt bosom leaves him to the fate he deserves4 ,in which course there is some reason and a little unreason4 ,for which of us does not draw upon ,john's sympathies in her domestic distresses8 ,he must not undertake the management of ,bridget1 or ,daphne1 or ,marie4 ,these be womanish matters1 in which a man should not intermeddle4 ,it may be the most temperate of suggestions1 such as1 8,my dear1 ,i don't like to find fault1 but if you would speak to ,margaret about meddling with the papers upon my table when she dusts the library80 ,it is a distinct trespass upon wifely preserves4 ,margaret is under the protection of her mistress' wing4 ,the interests and credit of the two are identical4 ,but there comes a day when the league snaps in two1 like scorched twine4 ,the maid gives warning1 and company is expected1 and the mistress 8did think she had a right to expect better things from ,margaret1 after all the kindness she has shown her in sickness and in health1 and the excellent wages she has given her1 and here1 at the most inconvenient time she could have chosen1 the creature is deserting her60 ,thus runs the torrent of talk into the ears of a man who left a much worse complication behind him in his office when he set his face toward home and imaginary peace4 ,had he found fault with ,margaret a week ago1 he would have been a 8,molly40 ,should he withhold sympathy from the mistress to-day1 to the extent of commending the ingrate's past services1 and wondering if there may not be possible palliation somewhere for her present behavior--he is unfeeling1 and--8a ,,man60 ,when a woman brings out the monosyllable in that accent1 she may as well go a semi-tone higher and say1 8,monster60 ,to be explicit1 ,john must dance when his spouse puts the pipes to her lips1 and not presume to mourn but at her lamenting4 ,as her sister1 my sympathies topple dangerously toward her4 ,as an impartial chronicler ,i can not deny that much may be said in his defense1 even when he is convicted of womanish meddling4 ,he is but a passenger upon the domestic craft in fair weather1 a paying passenger1 who is expected1 nevertheless1 to be smilingly content with his accommodations1 to eat as he is fed1 sleep upon the bed as it is made1 and to complain of nothing until the sea gets rough1 and another and a stout hand is needed on deck and in the rigging4 ,the principle should work well both ways1 or it will go to pieces of its own weight4 ,illustration ,,fish ,,for ,,breakfast ,a modern ,peter ,magnus1 always on the alert for coincidences1 once called my attention to the singular fitness of the height of the fish season and the coming of ,lent4 8,it happens uncommonly convenient1 at any rate4 ,how very1 very awkward it would be if there were no fish in the market just when the ,church forbids meat60 prosed my interlocutor1 whose nationality ,i need not specify4 ,i might have replied1 had there been any hope of his seeing the point of the story1 with the anecdote of one of his countrymen who invited me to view the total eclipse of the moon through his telescope1 and1 while ,i gazed1 remarked upon the happy accident that this particular eclipse 8had taken place at the full of the moon40 ,dame ,nature adjusts kindly and cleverly all seasons and happenings to the need of her children4 ,fish1 easily digested and rich in phosphates1 are in their delicious prime as winter suddenly relaxes her hold upon our world and our systems4 ,we needed fats to keep up animal fats in cold weather4 ,the first warmer days ease the taut running-gear of muscles1 nerves and digestive apparatus4 ,she cries1 8',ware meat60 peremptorily4 ,however deaf we may be to the ,church's behest1 we can not afford to disregard the ,great ,mother's4 ,the breaking up of winter1 the general letting down of physical energies and the abundant supply of food precisely adapted to the season's needs1 form a 8coincidence0 that the most stupid must perceive4 ,the like principle of demand and supply might1 one might imagine1 be recognized in the matter of breakfast foods4 ,fish1 rightly cooked1 tempts the appetite and does not overload the stomach4 ,another recommendation which should have weight with commuters and 8hustlers10 is that the yielding fibers require less strenuous mastication than those of steaks1 chops and rashers4 ,the truism that as a nation we are inordinate flesh-consumers is tattered by much wear4 ,since vegetarianism comes as a hard lesson to the mass of our race1 and the exacting palate demands more definite flavors than those of eggs in any form1 resort to crustacean and finny delicacies should follow as a matter of course and of common sense4 ,shad ,sturgeon is known in ,england as the 8,queen's ,own ,fish40 ,hiawatha names him as the 8,king of ,fishes40 ,the ,american epicure has transferred this title to the more delicately flavored salmon4 ,if a vote of native-born gourmands of all ranks of society were taken1 ,i think the shad would be the elect favorite--the dainty queen of fishes1 the more royal for the wealth of roes that bespeak her prime4 ,planked shad ,have your fish cleaned and split down the back4 ,wash and wipe dry4 ,have ready a clean oak or hickory plank1 about two and one-half inches in thickness and of such a length that it will go easily into your oven4 ,set it in the oven until it is heated through4 ,rub your shad on both sides with an abundance of butter1 and sprinkle with salt and pepper4 ,lay it1 open side up1 on the hot plank and fasten it firmly into place by putting a tin tack at each of the four corners4 ,lay the plank on the upper grating of the oven1 and rub the fish with butter every few minutes until done4 ,you can tell when this point is reached by testing with a fork4 ,carefully withdraw the tacks and slip the fish upon a hot platter4 ,serve with melted butter1 and garnish with slices of lemon and sprigs of parsley4 ,broiled shad with sauce piquante ,split the fish down the back1 wash1 wipe dry1 and lay it open on a well-greased gridiron4 ,broil over clear coals1 taking care to turn the fish often1 as it burns easily4 ,if the shad is a thick one it will take about twenty minutes to cook thoroughly4 ,remove carefully from the gridiron1 lay on a hot fish platter1 butter well and sprinkle with pepper and salt4 ,pass with the fish a sauce made in the following manner3 ,rub to a cream three tablespoonfuls of butter and two teaspoonfuls of lemon juice4 ,whip into this two teaspoonfuls of finely minced parsley4 ,the sauce should be light green in color4 ,keep in a cold place until time to serve it with the fish4 ,fried shad ,mrs4 ,s4 ,t4 ,rorer1 whose authority on culinary counsels few dare dispute1 says3 8,shad1 being rich in oils1 should never be fried40 ,in tide-water ,virginia1 where shad are eaten in their perfection and within a few hours after they are drawn from the river1 frying is a most popular method of preparing them4 ,some cooks there rid the fish of all suspicion of an oily taste by holding it up by the gills and pouring a pint or so of boiling water over it4 ,after the shower-bath it is immediately laid in ice water to keep the flesh firm4 ,then have the shad split down the back1 and cut each half of the fish into four pieces4 ,wash quickly and wipe dry4 ,roll in beaten egg and cracker crumbs1 lay the pieces1 side by side1 on a platter and set in the ice-box for two hours4 ,fry to a golden brown in deep1 boiling cottolene or other fat4 ,drain all the grease off in a colander2 arrange the fish in neat order on a folded napkin laid in the bottom of a fish platter4 ,garnish with slices of lemon and sprigs of parsley4 ,serve ,bechamel sauce with the fish4 ,shad croquettes ,flake the remains of yesterday's fish into bits with a silver fork4 ,there should be about a cupful of the picked fish4 ,cook together a tablespoonful of flour and one of butter and pour upon them a cup of milk4 ,stir to a thick sauce2 pour this gradually upon the beaten yolks of two eggs1 mix well1 add the flaked fish1 season to taste1 and turn upon a platter to cool and stiffen4 ,when the mixture is cold and firm form it into small croquettes and roll these1 first in cracker dust1 then in beaten egg1 and once again in cracker dust4 ,set aside in a cool place for two hours1 and fry in deep boiling cottolene or other fat brought slowly to the boil4 ,serve with sliced lemon4 ,scalloped shad ,pick cold shad into bits1 removing skin and bones4 ,put two tablespoonfuls of butter into a frying-pan and fry a sliced onion in this4 ,remove the onion1 stir in a tablespoonful of browned flour1 and1 when this is blended with the butter1 pour upon it slowly a cup of clear beef-stock4 ,stir to a smooth sauce1 season with pepper and salt1 a very little kitchen bouquet1 and a half-cup of tomato liquor4 ,when smooth and as thick as cream1 add the fish1 stir and toss for a moment and remove from the fire4 ,turn into scallop shells1 sprinkle with crumbs and bake1 covered1 for twenty minutes2 then uncover and brown4 ,broiled shad roes ,parboil the roes in salted water as soon as they are taken from the fish4 ,cook ten minutes and leave in ice water until cold and firm4 8,marinade0 them in bath of lemon juice and salad oil for one hour4 ,wipe lightly and broil to a nice brown1 turning several times4 ,pass with lemon sauce4 ,fried shad roes ,parboil as directed1 let them get chilled in ice water1 wipe dry1 roll in beaten egg and salted cracker crumbs and fry in deep hot cottolene or other fat heated gradually to the boiling point before the roes go in4 ,scallops of shad roes ,parboil and blanch4 ,when perfectly cold break up and pass through a colander or vegetable press4 ,season with lemon juice1 kitchen bouquet1 paprika and salt4 ,have ready a cup of rich drawn butter4 ,stir the roes into it1 beat up well1 pour into scallop shells or pt-pans1 sift fine crumbs over the top and bake quickly upon the upper grating of the oven4 ,shad roe croquettes ,proceed as with the scallops1 except that you make the drawn butter rather thicker1 and add a well-beaten egg1 together with a tablespoonful of fine crumbs1 to give the croquettes consistency4 ,let the mixture get perfectly cold2 mold into croquettes1 roll in egg and cracker crumbs and leave on the ice over night4 ,in the morning renew the crumbs and fry in deep hissing cottolene or other fat which has been brought gradually to the boil4 ,fried smelts with lemon sauce ,clean1 wash and dry the smelts4 ,roll in salted and peppered flour1 and leave in a cold place for an hour to get firm4 ,fry in deep cottolene or other fat to a light brown1 laying each in a hot colander as you take it from the pan1 to drain off the grease4 ,serve in a hot dish4 ,a pretty way of serving them is to fringe several thicknesses of white tissue paper at both ends1 and lay in the bottom of the dish1 the fringe showing beyond the heap of fish4 ,serve with-- ,lemon sauce ,heat 7not melt7 three tablespoonfuls of butter until you can beat it to a cream4 ,whip into it the strained juice of one large or two small lemons1 with a heaping tablespoonful of finely-minced parsley4 ,it should be like a light-green cream when done4 ,fill with this mixture the halves of lemons1 from which all the pulp and inner skin have been scraped1 and garnish the dish of smelts with them1 serving one of the 8cups0 with each portion of fish4 ,fried trout ,clean1 wipe inside and out1 pepper and salt2 roll in egg and cracker crumbs and fry in deep1 hot cottolene or other fat1 always recollecting to heat this gradually to boiling point before the fish go in4 ,or1 having cleaned and dried them1 roll in salted and peppered meal2 then fry4 ,fried perch and other pan-fish ,cook as directed in last recipe4 ,it is always well to have the fish on ice for an hour or more after they are egged and breaded1 or rolled in meal4 ,fish cutlets ,mince cold boiled or baked salmon1 haddock1 cod1 or any other firm-fleshed fish4 ,season to taste and mix well with a little rich drawn butter1 made quite thick with corn starch4 ,spread upon a broad platter1 and1 when stiff1 cut into the desired shape with a tin 8form40 ,roll in fine crumbs1 then in egg and in cracker crumbs again2 leave on the ice to get firm1 and fry in deep1 boiling cottolene or other fat which has been heated slowly4 ,lobster and crab cutlets ,are made in the same way4 ,salmon steaks ,have the steaks cut nearly an inch thick4 ,wipe with a damp cloth and lay in salad oil for an hour4 ,drain and put upon a gridiron over a clear fire4 ,broil slowly1 rubbing with butter from time to time4 ,they will take at least twenty minutes to cook1 and must be watched carefully that they do not scorch4 ,when done1 put upon each steak a generous lump of butter and sprinkle with salt and pepper4 ,salmon loaf ,flake cold boiled salmon and moisten it with a gill of cream1 a half-gill of milk and two beaten eggs4 ,stir in a handful of fine crumbs1 the juice of half a lemon1 a tablespoonful of butter1 salt and pepper to taste1 and a tablespoonful of minced parsley4 ,mix thoroughly1 turn into a greased pudding-dish1 and bake in a steady oven for about three-quarters of an hour1 then turn out upon a hot platter4 ,serve with a white sauce4 ,you may also boil this in a covered mold4 ,salmon croquettes ,with a silver fork flake the contents of a can of salmon1 or two pounds of fresh salmon1 into bits--removing all pieces of skin and bone--and season to taste with salt1 pepper and a few drops of lemon juice4 ,cook together a tablespoonful1 each1 of butter and flour1 and when they bubble pour upon them a cup of milk4 ,stir to a smooth1 white sauce1 add slowly a raw egg1 then turn in the salmon mixed with two tablespoonfuls of fine crumbs4 ,when the salmon is heated remove from the fire and set aside to cool4 ,when cold1 form into croquettes1 roll these in beaten egg and cracker crumbs and set in the ice-box for an hour before frying in deep1 boiling cottolene or other fat1 which has been heated gradually4 ,scalloped salmon ,with a silver fork pick into bits the contents of a can of salmon1 rejecting all particles of skin and bone4 ,make a sauce of a half-pint of milk1 thickened with a white roux1 and turn the salmon into this4 ,stir and toss over the fire until smoking-hot2 season to taste1 put into a greased pudding-dish4 ,strew thickly with crumbs1 dot with bits of butter and bake for twenty minutes4 ,broiled haddock ,haddock is not popular among 8good livers0 in the ,united ,states4 ,for some reason it is ranked as a second-hand and plebeian fish4 ,yet it can be made good although cheap4 ,clean1 wash and wipe well1 and gash the back with a sharp knife4 ,then 8marinade0 as you would his patrician brethren3 i4 e41 cover him with salad oil and vinegar1 or lemon juice1 and let him lie in the bath for an hour4 ,wipe and broil1 turning when half done4 ,transfer to a hot dish1 anoint with butter1 lemon and chopped parsley1 and send to table4 ,haddock fillets ,two pounds of what the cooks call 8the thick of the fish0 will make four fillets1 about four inches long by two wide4 ,skin each piece with a sharp knife2 trim into shape and leave in a marinade of oil and vinegar with a tablespoonful of minced chives1 or1 if you have none1 a tablespoonful of onion juice4 ,let the fillets lie there for an hour4 ,then drain well1 roll in a good batter1 afterward in fine crumbs1 and fry in deep1 boiling cottolene or other fat4 ,drain upon hot tissue paper1 and send to table very hot4 ,send around tomato sauce with it4 ,halibut fillets ,may be cooked in the same way4 ,broiled halibut steak ,rub well with salad oil and lemon juice on both sides1 wipe1 and broil over a clear fire1 turning three times4 ,pepper and salt1 lay upon a hot dish and butter well4 ,send ,bearnaise sauce around with it4 7,see ,sauces47 ,fried halibut steaks ,marinade for an hour2 drain1 roll in salted flour1 then in beaten egg1 lastly in salted and peppered crumbs4 ,leave on ice for an hour1 and fry in clarified dripping1 or in cottolene or other fat4 ,illustration3 ,,fried ,,perch ,,fried ,,smelts ,,halibut ,,steak ,,fish ,fried pickerel with cream sauce ,clean1 wash and wipe dry4 ,roll in white cornmeal or in flour1 and lay aside in a cold place while you fry slices of fat salt pork quickly almost to a crisp4 ,strain the fat and return to the pan2 lay in the fish and brown1 turning once4 ,when done1 remove to a heated1 covered dish and keep hot over boiling water4 ,to the fat left in the pan add a tablespoonful of butter and a little boiling water2 boil up and stir in a tablespoonful of flour4 ,when it begins to bubble add four tablespoonfuls of cream with a tiny pinch of soda4 ,stir until smoking-hot1 and strain over the fish4 ,fried catfish ,skin and clean2 lay the fish in very cold water for a few minutes1 then wipe them dry4 ,dredge thoroughly with flour1 or roll them first in beaten egg1 then in cracker crumbs1 and fry to a delicate brown4 ,fried frogs' legs ,have them carefully skinned1 wash well1 wipe perfectly dry1 roll in cracker or bread crumbs1 dip in well-beaten egg1 then roll again in the crumbs and fry in butter to a golden brown4 ,fricassee of frogs' legs ,skin and wash well1 drain2 lay in boiling water for five minutes4 ,put over the fire in enough warm milk to cover them and simmer until tender4 ,then drain1 and lay in a hot dish1 buttering well4 ,in another saucepan make drawn butter1 using milk instead of water2 season with salt1 paprika and minced parsley1 with a dash of lemon juice2 remove from the fire and stir in two well-beaten eggs4 ,cook one minute1 stirring all the time1 and take from the range4 ,pour over the frogs' legs1 cover1 and set over hot water for a few minutes before serving4 ,they will be found delicious4 ,stewed frogs' legs ,skin and lay in a marinade of lemon juice and salad oil1 with a dash of onion juice or of minced chives1 for one hour4 ,heat two tablespoonfuls of butter in a saucepan1 add a teaspoonful of minced onion1 one minced tomato and one green pepper chopped fine4 ,cook for five minutes4 ,add the frogs' legs1 cover closely and cook ten minutes4 ,add a little browned flour and cook until tender4 ,season and serve4 ,clams on toast ,chop a dozen clams and boil them for five minutes in their liquor2 drain1 and add to them two tablespoonfuls of fine crumbs1 a tablespoonful of butter1 salt and pepper to taste1 and a gill of milk in which a heaping teaspoonful of cornstarch has been dissolved4 ,stir constantly over the fire until the mixture boils1 then add a gill of cream2 stir for a moment longer and pour upon the toast4 ,deviled clams ,slice an onion and fry it to a light brown in a large spoonful of butter4 ,strain out the onion and put the hot butter back upon the fire4 ,chop two large 7peeled7 tomatoes fine1 season with salt1 half a teaspoonful of sugar1 a good dash of paprika and the same of nutmeg4 ,stir into the hissing butter2 stir for three minutes1 and add a teaspoonful of butter rolled in half as much flour4 ,have ready the clams1 drained and chopped fine1 and mix them with the butter and tomatoes4 ,fill buttered scallop-shells1 or clam-shells1 or a buttered pudding-dish with the mixture2 sift fine-crushed cracker over all1 dropping tiny dabs of butter on top1 and cook until delicately browned4 ,fried clams ,drain the clams and dry them by laying them on a soft napkin4 ,season with a dust of paprika4 ,beat two eggs light in a soup-plate and have ready in another deep plate an abundance of cracker crumbs4 ,dip each clam in the egg1 and then in the crumbs1 until thoroughly coated4 ,lay side by side on a large platter and set in a cold place for an hour4 ,fry in deep1 boiling cottolene or other fat to a golden brown1 drain in a colander1 then transfer to a hot platter4 ,garnish with slices of lemon and sprigs of parsley4 ,clam scallop ,drain the liquor from two cupfuls of soft clams and set aside while you chop the clams fine4 ,moisten two cupfuls of cracker crumbs with equal parts of clam liquor and milk1 season with paprika and a tablespoonful of melted butter1 and lastly1 add three beaten eggs1 and the chopped clams4 ,mix thoroughly1 and turn into a greased pudding-dish4 ,bake until brown and serve from the dish in which the scallop was cooked4 ,clam fritters ,make a batter of a pint of flour sifted twice with an even teaspoonful of baking-powder and half as much salt2 one cup of milk1 half a cup of clam liquor and two well-beaten eggs4 ,chop two dozen soft clams fine2 season with salt and pepper1 add to the batter1 and drop by the tablespoonful into deep1 boiling cottolene or other fat which has been heated slowly4 ,they are made more digestible and1 to my taste1 more palatable by cooking the batter1 as you do griddle-cakes1 upon a soapstone griddle4 ,fried scallops ,parboil in hot salted water for five minutes2 drain and set them upon ice to get cold and firm4 ,roll them in salted flour1 next in beaten egg1 then in fine crumbs4 ,set on ice for half an hour and fry in deep1 boiling cottolene or other fat1 which has been gradually heated to the boil4 ,curried scallops ,stew the scallops in just enough oyster liquor to cover them4 7,your fish merchant will give you all the oyster liquor you want and be glad to get rid of it47 ,bring gradually to the boil1 after which cook two minutes4 ,have ready in another vessel a roux made by stirring into a great spoonful of hissing hot butter a tablespoonful of white flour and a teaspoonful of curry powder4 ,add to these1 when smooth and all a-bubble1 the hot liquor from the scallops1 a little at a time1 keeping the spoon busy until all is in4 ,lastly1 put in the scallops2 boil one minute and serve4 ,garnish with rice croquettes1 serving these instead of plain boiled rice4 ,send around sliced lemons with this dish4 ,the lovers of scallops will enjoy it4 ,soft-shelled crabs ,remove the fringe1 or loose shell1 from each side of the crab1 and the sandbag2 then cut off the eyes4 ,wash the crabs well1 dry and sprinkle with salt and pepper and roll in flour4 ,fry in butter1 turning frequently4 ,when nicely browned they are done4 ,creamed codfish ,flake cold boiled cod into bits with a silver fork4 ,cook together a tablespoonful of flour and one of butter1 and pour upon them a cup of milk4 ,season to taste and1 when smooth1 stir in the flaked fish4 ,stir and toss until very hot1 add salt and pepper and serve4 ,fish-balls ,if salt cod be used1 shred it finely and soak six hours4 ,boil half an hour and let it cool4 ,mash potatoes to a cream2 allow half as much potato as you have fish4 ,mix and heat by setting in a pan of boiling water over the fire1 stirring frequently4 ,when hot1 beat in an egg1 whip the mixture smooth2 let the paste get cold1 make into cakes or balls1 roll in flour and set on ice4 ,of course1 this should be done over night4 ,in the morning fry in deep boiling beef dripping1 clarified1 or in cottolene or other fat4 ,cold fresh cod makes delicious 8balls40 ,proceed as with the salt1 leaving out the soaking1 and salting to taste4 ,boiled salt mackerel ,wash and go all over the fish with a stiff whisk to dislodge salt crystals4 ,put on to soak in warm water1 exchanging this three hours later for warmer1 and leave all night4 ,in the morning cover with hot water and set at the side of the range4 ,half an hour before breakfast drain and put into boiling water to which a tablespoonful of vinegar has been added1 and boil gently for twenty-five minutes4 ,drain and lay upon a hot dish4 ,cover with a white sauce into which a finely-chopped boiled egg has been stirred1 and serve4 ,you may substitute tomato sauce for white1 if you like4 ,it is very nice when milk is used instead of water in boiling it4 ,broiled salt mackerel ,soak and proceed as in the last recipe4 ,early in the morning take the fish from the hot water1 cover with ice-cold water for five minutes2 wipe dry1 8marinade0 in olive oil and lemon juice for half an hour1 drain and broil4 ,serve with sauce tartare4 ,fried eels ,skin1 clean well1 taking especial heed of the fat1 which must be removed to the last bit4 ,cut into short pieces1 marinade in salad oil and vinegar for an hour2 roll1 first in salted flour1 then in beaten egg1 then in rolled cracker1 and fry in deep1 boiling cottolene or other fat4 ,drain1 dish and garnish with parsley and lemon4 ,stewed eels ,skin and clean2 cut into short lengths1 lay in cold water for half an hour2 then put over the fire in cold water1 just enough to cover them1 and cook slowly for half an hour1 or more1 according to their size4 ,a large eel may require an hour to make it tender4 ,turn off the water1 cover the eels with a good white sauce seasoned with paprika1 onion juice1 salt and minced parsley2 simmer five minutes and serve4 ,roe herring 7smoked7 ,soak over night when you have washed it well4 ,in the morning lay in hot water for half an hour1 then in ice-cold water for ten minutes1 wipe dry and grill on a gridiron over a clear fire4 ,it is most appetizing4 ,pass corn bread with it4 ,finnan haddie ,wash the fish thoroughly1 leave in cold water for three-quarters of an hour1 then lay in scalding water for five minutes4 ,wipe very dry1 rub butter and lemon juice well into the fiber of the fish and broil over a clear fire for fifteen minutes4 ,serve with a hot butter sauce1 or with sauce tartare4 ,broiled smoked salmon ,wash a piece of smoked salmon in several waters1 and soak it for an hour4 ,cover with lukewarm water in a saucepan and simmer for twenty minutes4 ,drain and wipe very dry1 then broil on a buttered gridiron until browned on both sides4 ,transfer to a hot dish1 rub with butter1 sprinkle lightly with pepper and minced parsley1 garnish with sliced lemon1 and serve4 ,fried smoked salmon ,wash1 soak and parboil the salmon as in the former recipe4 ,wipe very dry1 roll in egg and cracker dust1 and set in a cold place for an hour before frying in hot salad oil or in cottolene or other fat4 ,serve with sauce tartare4 ,,familiar ,,talk ,,where ,,we ,,eat 8,we eat to live2 we do not live to eat10 is a time-stained saying4 ,it is almost invariably uttered complacently1 and seldom in absolute sincerity4 ,there is something wrong1 physically1 with the man who 8does not care what he eats40 ,there is a twist in the moral make-up of the woman who finds catering for the appetites of those she loves 8a wretched bore1 don't you know80 ,next in importance to the 8house-place0 in the estimation of the wise and tender mother of the home comes the dining-room where1 three times a day1 she has her brood under the wings of her comforting1 provident and nourishing love4 ,whatever may be said as to the merits of the 8food products0 that fly at the masthead of the company the motto--8,tell me what you eat1 and ,i will tell you what you are0--there is a potent grain of truth in the legend4 ,so much of a man's temper and morals during the day depends upon what he has had for breakfast that the mother may well give serious thought to the composition of the meal4 ,so much depends upon where and how he eats his breakfast1 that the wonder grows in the philosophic mind that the eating-room and the appurtenances thereof are a third-rate consideration with so many otherwise excellent managers4 ,the housemother who can let sunshine into the morning meeting-place of the family scores an important point in favor of the success of her pious scheme4 ,since this can not always be1 her aim should be to simulate the blessed sunbeams as far as she can4 ,walls of pale buff1 the flash of a gilt frame here1 and a bit of bright drapery there2 yellow silk sash curtains1 and1 on the sideboard1 the glitter of silver and glass will go far to relieve the depressing influence of an apartment where the sun never falls4 ,thanks to the ingenious florist whose name is preserved in the 8,wardian case10 it is quite possible to have a window-garden in the dining-room on the shady side of the house4 ,a stanch framework of wood1 filled in with glass on the sides and on the hinged top1 with a zinc-lined bottom on which are spread first a layer of broken flower-pots or other crockery1 mixed with charcoal1 and on this a stratum1 two inches deep1 of garden mold1 supply the foundation for the undertaking4 ,stock with ferns1 tradescantia1 ,english and ,german ivy1 fill the spaces between the roots with moss1 water well1 and close4 ,your gardening is done for the season1 except that1 once a day--say while you are at breakfast--the lid is raised a little way to admit a supply of air1 and once in a fortnight it would be well to water the plants4 ,shield from the sun1 which1 striking through the closed glass1 would scald the succulent greenery that will soon fill the case4 ,hang the canary's cage above it for an added touch of cheer4 ,always have flowers upon the family table4 ,a pot of ivy1 a geranium1 a fern borrowed from some other room at meal times1 will serve the desired end if you can not afford cut flowers in winter4 ,if you have no window plants1 manage to get a vase of evergreen sprays--something to lift the gracious ceremonial of eating together above the sordid commonplace4 ,if you 8eat to live10 let that living be comely and pleasant4 ,there is no excuse nowadays for setting a table with coarse1 thick stoneware1 even when there is no 8company0 7hateful phrase67 present4 ,graceful designs may be had in ware so cheap as to be within the reach of any woman who can spread a table of her own4 ,in the matter of napery1 modern fashion comes benevolently to the help of the poor in purse4 ,have the top of your table polished with a mixture of raw linseed oil and turpentine--three parts of oil1 one of turpentine--rubbed in long and well4 ,then set for breakfast and for luncheon with a linen square--embroidered or simply hemstitched--laid diagonally to the table corners1 in the middle1 with doilies of the same under the plates2 a carving-cloth before the master of the house1 and a tray-cloth before the mistress4 ,the effect is pleasing and decorative1 the more agreeable to the housewifely eye because the weekly wash is materially lessened thereby4 ,if your table has not a polished top1 you would better have for breakfast and luncheon one of the pretty colored lunch-cloths with napkins to match1 which come in divers patterns and at varying prices4 ,if your china-closets are insufficient to hold all your china1 and especially if the walls of the room are ungracefully bare1 run a shelf a foot wide near the ceiling and set in graceful array upon it some of your pretty and odd pieces4 ,the device elevates them to the dignity of a bric-a-brac1 relieves the burdened closet shelves and produces a frieze-like effect that will further detract from the business-like look of the apartment4 ,tax your ingenuity in every way to make the place tempting to eye and to thought1 as well as to appetite4 ,a place where one is disposed to linger over one's meals for social converse and social enjoyment1 instead of bolting food in hungry silence1 preparatory to bolting from the place he calls 8home10 through custom and courtesy1 to return not until the approach of the next feeding time4 ,since the dining-room chairs are higher than those in the sitting-room and parlor1 women of medium height sit with their feet barely touching the floor1 and short women dangle their toes helplessly and painfully1 the weight of the lower limbs depending from the weary spine4 ,provide for each of the shorter sex a footstool or hassock1 and reap your reward in the shallowed lines in brow and cheek1 the happier light in the eyes1 the cheerful ring in the voice4 ,,breakfast ,,meats ,,breakfast ,,bacon ,mrs4 ,mary ,j4 ,lincoln--than whom there is not a more trustworthy authority upon everything pertaining to cookery--says in a sprightly chapter upon breakfast bacon3 8,it has been offered me frequently in thick slices1 swimming in grease1 browned almost to blackness1 and salt as the briny waves4 ,you will seldom find a market-man who will take the time and pains to slice it as thin as it should be1 even though they are supposed to have knives especially adapted for thin slicing4 ,for that reason ,i prefer always to buy it by the strip1 and slice it as needed4 8,with a strong1 sharp knife1 begin at one end1 trim off the outside strip of lean1 the smoked edges and the rind1 down about three or four inches2 then shave off in thinnest possible slices1 as thin as can be cut1 and have them whole4 ,when you come to the rind1 trim off more of it if more slices are needed4 ,some prefer to turn the strip over and slice from the lower side down to the rind1 but not dividing from the rind until sufficient is sliced4 ,but whichever way you do it1 keep the strip entire--that is1 do not cut off three inches1 or half a pound1 and then trim and slice that amount1 for the last slice will be quite difficult to hold firmly enough to slice uniformly4 8,it can be cut thin much easier if very cold4 ,by wrapping it securely in thick brown paper and changing the paper frequently1 it may be kept in the refrigerator without affecting the other food4 8,have a smooth frying-pan hot1 and everything else ready4 ,lay in the bacon and turn it frequently as it changes to the transparent stage1 moving it about so all portions will cook equally4 ,the heat should be sufficient to cook it quickly1 but not to brown it4 ,as soon as it loses the transparent appearance and begins to crisp1 draw it from the liquid fat toward the edge1 and you will soon tell by the way it dries off and the sound whether it is cooked enough to be crisp4 8,tilt the pan so the fat will run down away from the bacon1 and let it drain thoroughly in the pan4 ,by watching and turning it carefully1 every piece will be of a uniform light and color1 more or less curly1 crisp as a ,saratoga potato1 and so dry and free from grease that it might be picked up with gloved fingers and leave no stain4 8,it is less likely to brown when a little of the fat from a previous frying1 or a bit of lard1 is put in the pan first1 as this keeps the bacon from sticking to the pan40 ,i seldom borrow a recipe1 for two reasons3 ,first1 because ,i have a few old-fashioned prejudices as to the rights of proprietorship in such products2 secondly1 because1 to be frank1 ,i seldom find one upon which ,i think ,i could not improve in the matter of simplicity and directness4 ,i could not write out more clearly my ideas on the subject of cutting and cooking breakfast bacon than my distinguished fellow-laborer has expressed them4 ,i hereby grant her permission to honor me by abstracting the same number of words from any of my printed pages4 ,bacon and apples ,this is a favorite southern dish1 and good enough to be transplanted4 ,slice bacon thin and fry it crisp4 ,transfer to a platter and keep it hot while you fry thick slices of unpeeled sweet apples in the bacon fat4 ,when these are tender1 drain and put in the center of a hot platter4 ,lay the fried bacon about the edge of the dish1 sprinkle sugar over the apples1 and serve4 ,bacon and polenta ,wet a cupful of fine ,indian meal with two cupfuls of cold water and stir it into a quart of boiling water4 ,add a teaspoonful of salt1 beat up hard1 and let it cook steadily for two hours1 stirring up often to prevent lumping4 ,should it thicken too much1 add boiling water4 ,when done1 pour out into a broad platter and set aside until perfectly cold and stiff4 ,if you are to have it for breakfast1 cook it over night4 ,cut in squares1 triangles or rounds1 roll in raw meal 7salted71 and fry in plenty of boiling dripping or cottolene or other fat to a delicate brown4 ,as each piece is done1 transfer to a hot colander to drain4 ,serve in the center of a hot dish1 with thin slices of fried bacon laid about it4 ,a pretty way of varying a plain but excellent dish is to pour the hot polenta into fancy molds wet with cold water1 leaving it there until you are ready to cook it1 when turn out and fry4 ,bacon and sweet peppers ,cut the stem ends from green sweet peppers1 handling very cautiously1 lest the seeds should touch the walls of the peppers and make them 8hot40 ,with a small sharp knife extract core and seeds and throw them away4 ,cut the peppers into rings1 lay in ice-cold water slightly salted for half an hour4 ,fry sliced bacon in a clean pan1 take up and keep hot4 ,dry the peppers by patting between two clean cloths and fry until clear and tender in the fat left in the pan4 ,arrange the peppers in the center of a hot dish1 the bacon around them4 ,barbecued ham ,fry slices of cold boiled ham on both sides4 ,transfer to a hot dish4 ,cook together in a frying-pan four tablespoonfuls of vinegar1 a teaspoonful of granulated sugar1 a teaspoonful of ,french mustard1 and a dash of paprika4 ,stir until very hot and pour over the fried ham4 ,if raw ham be used1 cook for fifteen minutes in a frying-pan in boiling water to which has been added a tablespoonful of vinegar2 lay in cold water for ten minutes1 wipe dry and fry as directed4 ,home-made sausages ,grind in a sausage-mill or meat-chopper six pounds of lean1 fresh pork and three pounds of fat4 ,mix with this twelve teaspoonfuls of powdered sage1 six1 each1 of black pepper and of salt1 two teaspoonfuls1 each1 of ground cloves and of mace1 and one nutmeg1 grated4 ,when the seasoning is well mixed with the meat1 pack all down in stone jars and pour melted cottolene or other fat on top to exclude the air1 or put into long bags of stout muslin4 ,dip these in melted grease and hang in the cellar4 ,they may be made in small quantities and used at once1 and are much better than those we buy in market or shop4 ,sausages and apples ,lay the sausages 78bulk sausage meat0 is best7 in a frying-pan1 cover with hot water and bring quickly to a fast boil4 ,at the end of five minutes pour off the water and fry on both sides1 turning twice4 ,lift them1 drain over the pan1 and lay in a hot colander in the open oven1 while you fry sliced and cored apples in the fat that ran from the sausages in frying4 ,if you use link sausage1 prick each before boiling4 8,frankfurters0 ,cover with boiling water and boil slowly until they rise to the surface of the water4 ,drain and rub over with a mixture of butter1 lemon juice and made mustard4 ,broiled pork chops ,are too heavy as breakfast food for any stomach save that of a hod-carrier or ditcher4 ,but people will eat them in the 8killing0 season1 and should have them properly cooked4 ,trim away the fat and the skin from the small end2 broil over clear coals1 and thoroughly1 for fear of trichin4 ,pepper and salt to taste4 ,send around tomato catsup with them4 ,cutlets and spare-ribs are cooked in like manner4 ,curried pork cutlets ,broil as in foregoing recipe and keep hot 7covered7 over boiling water4 ,heat a tablespoonful of butter in a frying-pan1 and as soon as it hisses fry in it a tablespoonful of minced onion4 ,when the onion has browned1 strain it from the fat1 return the latter to the pan1 and pour in a cupful of boiling water1 with half a cupful of apple sauce4 ,stir while it simmers for ten minutes4 ,cook two minutes1 and pour over the chops4 ,leave covered in the oven for five minutes and serve4 ,,tripe ,a much-maligned article1 meet for good men's tables4 ,it is despised and set at naught by people who should know better1 because it is rarely cooked daintily4 ,at its proper estate under the hands of a cook who recognizes its real worth it is said to be both nourishing and digestible4 ,it is certainly palatable1 if tender and properly prepared4 ,buy from your butcher the prepared tripe--that is1 tripe which has been thoroughly cleaned and is ready for boiling4 ,no matter how you intend to cook it1 boil it first4 ,boiled tripe ,lay the tripe in a saucepan and cover with cold water4 ,set at the side of the range1 where it will come slowly to a boil1 and simmer steadily for at least four hours4 ,drain1 and set in a cool place until wanted4 ,stewed tripe ,cook as in the preceding recipe1 but cut the tripe in half-inch squares4 ,at the end of four hours drain off all the water except a gill2 add to this a cup of stewed and strained tomatoes1 a dash of onion juice1 salt to taste and a pinch of paprika4 ,rub together a heaping teaspoonful1 each1 of butter and flour1 and stir into the tripe mixture4 ,stir until the sauce is smooth and thick4 ,some persons like a teaspoonful of ,parmesan cheese added to this stew just before it is served4 ,fried tripe ,lay cold1 boiled tripe in a mixture of equal parts of salad oil and vinegar for two hours4 ,drain in a colander for fifteen minutes4 ,dip in egg1 then in cracker crumbs1 and set in a cold place for several hours4 ,saut in a frying-pan to a light brown4 ,or you may dip squares of cold boiled tripe into good fritter batter and fry in deep cottolene or other fat4 ,when done1 drain free of grease and serve with a sauce made according to the following recipe3 ,into the yolk of an egg beat very slowly1 a few drops at a time1 a half-cup of salad oil4 ,when as thick and smooth as cream add1 still slowly1 two tablespoonfuls of vinegar1 a coffeespoonful of ,french mustard1 a tablespoonful of minced parsley and salt and paprika to taste4 ,stewed tripe and oysters ,drop three dozen oysters into their boiling liquor1 cook for just one minute1 and drain4 ,cut cold boiled tripe into pieces of uniform size4 ,put it over the fire with enough water to cover it and simmer for three-quarters of an hour4 ,drain off the water4 ,have ready a pint of fresh1 scalding milk in a double boiler and drop the tripe into this4 ,cook for fifteen minutes2 add two teaspoonfuls of flour rubbed into the same quantity of butter1 and stir until smooth and thick4 ,season to taste1 add the oysters and cook until they are heated through4 ,last of all1 stir in very slowly one beaten egg1 and remove at once from the fire4 ,stewed tripe and celery ,cut into inch pieces enough celery to make a cupful1 and stew tender in salted1 boiling water4 ,drain and set aside while you stew the tripe1 first in water1 then in milk1 as in the recipe for tripe and oysters4 ,instead of adding the oysters to the thickened milk1 stir in the stewed celery1 and cook for a minute before serving4 ,,beefsteak ,rub the hot gridiron with a bit of suet before you lay the steak upon it4 ,the fire should be clear and hot1 and yourself at leisure to watch and to turn quickly when the meat begins to drip4 ,there are houses in which a flavor of creosote would seem to be inseparable from a broiled steak4 ,turn swiftly to keep the smoke from it1 and the juices in4 ,try with the point of a keen knife at the end of ten minutes4 ,if the center of the steak be ruddy1 and not purple1 and the outside of a fine brown1 it is done4 ,remove to a hot platter1 pepper and salt and butter well on both sides4 ,fit a close cover on the dish and set in the open oven for five minutes to draw the juices to the surface4 ,beefsteak with onions ,cook as just directed4 ,have ready three tablespoonfuls of minced onions1 cooked for five minutes in hot butter4 ,they should be tender and clear1 but not crisp4 ,after the steak is dished spread the hot onion thickly over it1 let it stand in the open oven1 with a close cover over it1 five minutes4 ,chateaubriand steak ,broil a neatly-trimmed tenderloin steak1 transfer to a hot dish1 butter generously and cover with broiled mushrooms cut into quarters4 ,hamburg steaks ,chop a pound of lean beef very fine1 and stir into it a beaten egg1 a teaspoonful of onion juice1 salt and pepper to taste1 and a pinch of mace4 ,mix well1 mold into flat cakes1 dredge with salted flour1 set on the ice for an hour1 roll again in flour1 and saut in good dripping or butter4 ,chilli con carni 7,no4 #a7 7,a ,mexican dish47 ,beefsteak 7round71 one tablespoonful of hot dripping1 two large red peppers 7dry71 two tablespoonfuls of rice1 one-half pint of boiling water1 salt1 onions1 flour4 ,cut steaks into small pieces4 ,put into a frying-pan with hot dripping1 hot water and rice4 ,cover closely1 and cook steadily until tender4 ,remove seeds and part of rind from red peppers4 ,cover with the chilli water1 add garlic and thyme4 ,simmer until cold1 then squeeze them in the hand until the water is thick and red4 ,if not thick enough1 add a little flour4 ,season with salt and a little onion if desired4 ,heat and pour sauce on the meat4 ,serve very hot4 ,chilli con carni 7,no4 #b7 ,provide for it two pounds of steak1 six red chillies1 two cloves1 one tablespoonful of flour1 a little garlic1 thyme1 dripping4 ,seed the chillies and cover with boiling water4 ,soak until tender and then scrape the pulp into water4 ,cut steak in small pieces and fry brown in dripping or butter2 add flour and brown it4 ,cover with the chilli water1 add garlic and thyme4 ,simmer until the meat is tender and the gravy of the right consistency4 ,beef cakes ,scrape round steak1 season to taste with salt and pepper2 form with the hands into small1 flat cakes and broil over a quick fire4 ,stew of beef's liver ,cut one pound of liver into slices4 ,chop a quarter of a pound of fat salt pork4 ,spread a layer of the pork in the bottom of the inside kettle of a double boiler4 ,cover the pork with slices of liver1 sprinkle this with a teaspoonful1 each1 of minced onion and parsley1 add more pork1 more liver1 onion and parsley until all the ingredients are in the pot4 ,as you do this1 sprinkle each layer lightly with pepper4 ,pour a half-pint of seasoned weak stock over all1 cover the pot closely and keep the water in the outer pot at a gentle boil for two hours and a half4 ,now strain out the meat and keep hot while you return the gravy in the pot to the fire and thicken it with a brown roux4 ,boil up once and pour the gravy over the liver4 ,,kidneys ,first of all1 they must be perfectly fresh4 ,if not1 they have an odor1 and a peculiar 8tang0 that the unfortunate eater never forgets1 and which causes him to feel an aversion for kidneys henceforth and forever4 ,care should also be exercised in removing all bits of fat and gristle4 ,last of all1 cook the kidneys in a savory way and spare no pains to make them appetizing4 ,brown stew of kidneys ,split the kidneys1 wash them1 drain and cut into small pieces of uniform size4 ,pour cold water over these and set at the side of the range1 where they will come slowly to a boil4 ,just before the boiling point is reached turn off the hot water1 substitute cold1 and bring to the boil4 ,drain the kidneys and keep them hot while you cook together a tablespoonful of browned flour and the same quantity of butter4 ,when these are blended pour upon them a scant teacupful of salted boiling water1 and stir until thick and smooth4 ,now add salt and pepper1 a teaspoonful of kitchen bouquet1 the same quantity of ,worcestershire sauce1 a half-teaspoonful of lemon juice and a tablespoonful of currant jelly4 ,turn the kidneys into this and stir until very hot4 ,savory kidneys ,skin and slice three pairs of lambs' kidneys4 ,cut into halves fourteen canned mushrooms4 ,heat together a cup of bouillon and a half-cup of the liquor from a can of mushrooms4 ,cook together in a saucepan a tablespoonful1 each1 of butter and browned flour1 and when these bubble pour upon them the bouillon and mushroom liquor4 ,stir to a thick sauce and add a teaspoonful of ,worcestershire sauce1 the same quantity of tomato catsup1 a half-teaspoonful of onion juice1 salt to taste and a dash of paprika4 ,now stir in the mushrooms and sliced kidneys4 ,cook for five minutes after the boil is reached1 stirring constantly4 ,fried kidneys ,cut three pairs of lambs' kidneys into halves4 ,fry eight thin slices of bacon until done2 remove from the fire and keep hot while you fry the halved kidneys in the bacon fat4 ,cook slowly for ten minutes1 turning often4 ,remove the kidneys and keep hot with the bacon while you stir a teaspoonful of ,worcestershire sauce and the same quantity of catsup into the gravy left in the pan4 ,put crustless slices of toasted bread on a platter1 lay the kidneys on these1 pour the gravy over them and dispose the crisp slices of bacon about the edge of the platter4 ,broiled kidneys ,cut the kidneys into thick slices4 ,melt a little butter and stir into it a saltspoonful of mustard and a dash of lemon juice4 ,dip each slice of kidney in this1 roll in cracker dust1 and set aside until this coating stiffens4 ,a half-hour will be long enough4 ,broil on a small gridiron over a clear fire1 turning often that the kidneys may not burn4 ,be sure they are thoroughly done4 ,serve very hot4 ,stewed kidneys ,cut the kidneys in halves1 remove all the fat and cover the kidneys with hot water1 bring to the boil and drain4 ,cover with more hot water1 again bring to the boil and drain4 ,repeat this process a third time4 ,remove them from the liquor1 slice thin1 and thicken the gravy with browned flour rubbed smooth with two teaspoonfuls of butter4 ,return the kidneys to the gravy1 and when very hot add pepper1 salt1 two tablespoonfuls of mushrooms1 minced1 two teaspoonfuls of ,worcestershire sauce1 a little lemon juice1 and two tablespoonfuls of sherry4 ,serve immediately4 ,kidneys sauts ,split the kidneys1 trim off all fat and cut each kidney into quarters4 ,melt three tablespoonfuls of butter in a frying-pan1 sprinkle the kidneys with pepper and salt and roll each piece in flour before laying it in the frying-pan4 ,cook1 turning often1 until brown4 ,lay upon a hot platter and add to the grease in the pan a wineglassful of sherry1 a quarter of a teaspoonful of onion juice and a tablespoonful of mushroom catsup4 ,boil this sauce up once1 and pour it over the kidneys4 ,kidneys la brochette ,split the kidneys1 put over the fire in cold water1 and bring to a rapid boil4 ,drain1 wipe and slice each half4 ,cut the same number of thin slices of bacon the same size and freed from rind and hard lean4 ,arrange the bacon and kidney slices alternately on small skewers or stout straws1 and broil them quickly4 ,send to table on the skewers4 ,,sweetbreads ,said a maid to me once3 8,indeed1 mem1 ,i niver see sich another as yersel' for cookin' wild things and innards60 ,the 8wild things0 to which she referred were quail1 woodcock and hare1 while the 8innards0 of which she spoke with such scorn were sweetbreads1 kidneys and brains4 ,i may remark1 en passant1 that the lower classes seldom like viands most prized by the epicure1 and the cooking of them1 to be done properly1 must be performed by the mistress--not the maid--unless the latter be an accomplished cook4 ,broiled sweetbreads ,wash a pair of sweetbreads1 throw them in boiling salted water1 and cook for ten minutes4 ,drain1 and lay in iced water until thoroughly cold4 ,this process is called 8blanching0 the sweetbreads1 and should be done as soon as the perishable dainties are brought home from the butcher's4 ,wipe them dry1 rub with butter1 and broil them over a clear fire4 ,watch them that they do not scorch4 ,when done1 put them on a hot dish1 pour a little melted butter over them1 sprinkle lightly with salt and pepper and serve4 ,fried sweetbreads ,blanch and split each sweetbread in half1 lengthwise4 ,dip in beaten egg1 roll in cracker crumbs1 and set in a cold place for this coating to harden4 ,at the end of an hour1 fry in deep cottolene or other fat brought slowly to a fast boil4 ,broiled sweetbreads with mushrooms ,blanch the sweetbreads and cut them in half1 lengthwise4 ,grease a small gridiron1 lay the split sweetbreads on this1 and broil over a clear fire1 turning frequently and watching carefully lest they scorch4 ,when done1 lay on rounds of crustless toast1 rub thoroughly with butter1 salt and pepper to taste1 and cover with minced mushrooms fried in butter4 ,sweetbread cutlets ,parboil1 blanch and mince enough sweetbreads to make two cupfuls4 ,put into a saucepan with a little white stock and bring to a boil4 ,thicken with a white roux1 and when smooth stir in gradually two beaten egg yolks2 then turn the mixture upon a dish to cool and stiffen4 ,form with floured hands into cutlets1 and fry in deep1 boiling cottolene or other fat4 ,creamed sweetbreads ,blanch and cut two pairs of sweetbreads into neat dice4 ,cook together in a saucepan two tablespoonfuls1 each1 of butter and flour1 and pour upon them a pint of cream4 ,stir to a smooth sauce1 add the sweetbreads and cook1 stirring steadily until very hot4 ,season with salt1 pepper1 and a teaspoonful of minced parsley4 ,,liver ,it is not known to all housewives1 even to those who practise economy from necessity or from choice--sometimes from both--that lamb's liver1 which costs one-fourth as much as calf's liver1 is quite as palatable--some say better than the more expensive viand4 ,the hint may be borne in mind in studying the following recipes4 ,liver and bacon ,slice the liver1 sprinkle each slice with salt and pepper1 and roll in salted flour4 ,set on ice while you fry twice as many thin strips of bacon as you have slices of liver4 ,remove the bacon from the pan and lay in the floured liver4 ,fry slowly until done1 turning often4 ,it should cook for at least fifteen minutes4 ,drain the liver1 holding each piece over the pan that the grease may drip off1 and arrange on a heated platter1 the bacon around it4 ,broiled liver en brochette ,cut the bacon thin and the slices of liver into pieces of the same length and width4 ,run a wooden skewer or stout straw through each piece of liver and1 alternately1 through a slice of the bacon4 ,proceed in this way until each slice of bacon is fastened to a slice of liver1 and each skewer is full4 ,lay on a broiler and broil over a clear fire4 ,when done lay the liver and bacon1 still skewered together1 on a hot platter4 ,fried liver ,cut the liver into strips half an inch wide and four inches long4 ,heat two tablespoonfuls of butter--or dripping--in a frying-pan and fry a sliced onion in it4 ,strain out the onion4 ,have ready the liver1 peppered and salted and rolled in flour4 ,put this into the fat and cook1 turning once4 ,take up the liver and keep hot over boiling water4 ,stir into the fat left in the pan two tablespoonfuls of tomato sauce1 one teaspoonful of kitchen bouquet1 and a heaping teaspoonful of browned flour wet to a paste in cold water4 ,add salt and paprika to taste1 boil up once1 put in two tablespoonfuls of sherry and pour over the liver4 ,there is no nicer way of cooking liver for breakfast4 ,mince of liver ,chop1 very fine1 one pound of calf's liver4 ,put one tablespoonful of butter in a saucepan1 add the liver with two tablespoonfuls of chopped bacon2 cover and cook gently for one hour4 ,when nearly done add a half-teaspoonful of salt1 a quarter-teaspoonful of pepper1 and two tablespoonfuls of boiling water4 ,serve on a platter upon buttered toast4 ,,chicken ,fried chicken ,joint a tender chicken as for fricassee4 ,dip each piece in beaten egg1 then roll in salted cracker dust until thoroughly coated4 ,set aside for an hour before frying in boiling cottolene or other fat to a golden brown4 ,be sure to fry long enough for the thickest pieces of chicken to be cooked all the way through4 ,virginia fried chicken ,prepare the chicken as directed in the last recipe4 ,fry half a pound of bacon1 sliced thin4 ,when crisp1 but not burned1 strain off the fat and return to the pan4 ,keep the bacon hot while you fry the chicken 7prepared with egg and cracker dust7 in the fat1 turning twice4 ,should there not be fat enough1 add dripping or cottolene or other fat4 ,when done1 arrange upon a hot dish and garnish with the bacon4 ,fried chicken with cream gravy 7,a ,maryland dish47 ,after dishing the chicken cooked as in foregoing recipe1 strain the fat again1 stir in a lump of butter rolled in flour that has been slightly browned1 and1 when it bubbles1 a small cup of hot cream or milk to which a pinch of soda has been added4 ,stir for two minutes to prevent scorching1 add a tablespoonful of minced parsley and pour over the chicken4 ,broiled chicken ,use none but undeniably young chickens for broiling4 ,clean well and split down the back4 ,lay for an hour in a marinade of salad oil and lemon juice1 if there is any doubt on this point4 ,if certain of your subject1 wash over with butter and lay upon a greased and heated gridiron1 breast uppermost4 ,the fire should be red and strong4 ,broil about ten minutes to the pound1 lifting when it begins to drip and turning four times to insure thorough cooking4 ,when dished it should be sprinkled with pepper and salt and well buttered4 ,,some ,,ways ,,of ,,cooking ,,cold ,,chicken ,chicken fritters ,cook a heaping tablespoonful of flour in one tablespoonful of hot butter and one cup of chicken stock1 added gradually4 ,season with celery salt and pepper and pour half of this sauce into a small1 shallow1 buttered pan4 ,chop one cupful of cold chicken quite fine1 season and spread it evenly over the top of the sauce after it has thickened4 ,cover with the remainder of the sauce1 place on ice1 and when very cold and hard cut into rounds or squares4 ,dip them quickly into batter and fry in deep1 hot cottolene or other fat1 or in clarified chicken dripping4 ,these should be prepared over night4 ,the fritters will keep their shape if left a long time before the paste is cut up4 ,chicken omelet ,beat four eggs very light1 season with salt and pour into a greased frying-pan4 ,have ready a cupful of minced chicken 7heated7 and a pint of hot white sauce in which a tablespoonful of minced parsley has been stirred4 ,when the omelet is 8set0 and ready to be removed from the pan1 sprinkle over it the minced chicken1 fold it over and transfer to a hot platter4 ,pour the white sauce about the omelet4 ,chicken mince on the half-shell ,cut fine sweet peppers in half lengthwise2 remove core and seeds1 taking care not to touch the sides of the peppers1 and soak for an hour in cold water slightly salted4 ,mince fine the cold meat of a chicken and add it to one-fourth as much fine crumbs as you have chicken2 moisten with gravy or sauce2 fill the peppers1 sprinkle fine crumbs over the top1 dot with bits of butter1 bake half an hour covered1 then brown4 ,creamed chicken ,make a white roux of two tablespoonfuls of butter and half as much flour2 when it bubbles add a cupful of cold chicken cut into dice1 a teaspoonful of onion juice1 salt and pepper to taste and enough stock to keep all from burning4 ,cook for ten minutes before stirring in two hard-boiled eggs chopped fine and a cup of rich milk heated with a pinch of soda stirred in4 ,imitation terrapin ,proceed as directed in last recipe1 adding at the last1 the juice of half a lemon and a glass of sherry4 ,boil up and serve at once4 ,turkey croquettes ,mince enough cold roast turkey to make two cupfuls1 season with salt1 pepper and a half pint of oyster liquor4 ,put into a saucepan and make scalding hot4 ,thicken a cupful of hot milk with a tablespoonful of white roux1 stir it into the turkey mince1 and when the boiling point is reached remove it from the fire4 ,when cold and stiff form into croquettes1 crumb these and set on the ice for two hours before frying to a golden brown in deep1 boiling cottolene or other fat1 or in clarified chicken drippings1 if you have it4 ,turkey scallops ,mince remnants of cold turkey rather coarsely and mix with it one-third as much stuffing or bread crumbs4 ,moisten with gravy1 oyster liquor or stock1 season well2 fill scallop shells or pt pans with the mixture1 cover with fine crumbs1 with dots of butter over all and bake in a quick oven4 ,stewed calf-brains ,heat a great spoonful of butter in the frying-pan and when hot1 stir in a tablespoonful of flour4 ,add a gill of cream with salt and pepper1 chopped parsley and a teaspoonful of kitchen bouquet4 ,put a pinch of soda into the cream4 ,when heated1 put in the brains1 which have been previously blanched and cut into large dice4 ,cook ten minutes1 stirring constantly1 and serve hot4 ,brain fritters ,blanch the brains by boiling them in salted water for ten minutes4 ,throw into ice-cold water and leave there for half an hour4 ,when cold1 mash to a paste with a wooden spoon4 ,stir into them two eggs1 beaten light1 a tablespoonful of melted butter1 a half-teaspoonful of salt and enough flour to make a fritter batter4 ,beat hard for three minutes and drop this mixture into deep1 boiling cottolene or other fat4 ,when golden brown in color1 drain free of grease in a hot colander4 ,serve very hot4 ,illustration3 ,,lamb ,,chops ,,croquettes ,,chicken ,,scallop ,,entrees ,fried brains ,blanch as above directed1 leave in cold water until firm1 and wipe dry4 ,slice into pieces of uniform size2 pepper and salt1 roll in beaten egg1 then in fine crumbs4 ,do this over night4 ,in the morning roll again in egg and cracker-dust2 leave on the ice for half an hour and fry quickly in hot cottolene or other fat4 ,drain free from fat and serve hot4 ,pass thin slices of crisp toast with them4 ,broiled veal chops ,trim neatly and broil over a clear fire1 turning several times4 ,allow ten minutes to the pound4 ,transfer to a hot dish and cover with a mixture of butter1 lemon juice and minced parsley4 ,cover and set in a hot oven for a few minutes before serving4 ,fried veal chops or cutlets ,dip in egg1 then in cracker crumbs1 and set on ice until morning4 ,repeat the process1 leave on ice for half an hour and fry in deep1 hot cottolene or other fat4 ,drain1 dish and send to table with tomato sauce4 ,veal cutlets and bacon ,chop raw lean veal fine1 season well with celery salt and pepper1 and with your hands mold into oval shape4 ,roll in egg and fine crumbs and leave on ice all night4 ,in the morning fry thin slices of bacon1 remove them to a hot dish and fry the cutlets slowly in the fat left in the pan4 ,drain1 arrange on a platter and lay the bacon about them4 ,pass tomato sauce with them4 ,lamb chops ,trim off the fat1 broil carefully and arrange them around a mound of mashed potatoes4 ,garnish with a garland of parsley laid about the base of the mound4 ,barbecued lambs' tongues ,open a can of lambs' tongues and spread on a platter4 ,sprinkle with salt1 pepper and a little onion juice4 ,lay in a sauce made by stirring together three tablespoonfuls of salad oil and one of vinegar4 ,let them stand in this mixture over night4 ,in the morning heat a little butter in the frying-pan1 lay the tongues in this and saut1 turning often4 ,mince of mutton ,chop the meat fine1 removing bits of fat and gristle4 ,season with salt1 pepper and a little onion juice4 7,it is always better to grate1 than to slice onions for seasoning47 ,mix with the minced meat one-fifth of its bulk of fine bread crumbs wet with the gravy and work in the beaten yolk of a raw egg to 8bind0 the mixture4 ,mold into flat cakes1 dip these into a beaten raw egg1 then in cracker crumbs and set in a cold place over night4 ,fry quickly1 as you would doughnuts1 in deep cottolene or other fat 7never in lard7 made very hot4 ,take up as soon as they are done1 drain off every drop of fat and lay upon rounds of lightly browned toast in a heated dish4 ,garnish with sprigs of parsley4 ,minced mutton and tomato toast ,make three cups of good well-seasoned tomato sauce1 thickened with a heaping teaspoonful of flour rubbed into one of butter4 ,keep hot in a double boiler set at the side of the range4 ,toast slices of bread1 butter them1 spread on a platter and put a tablespoonful of tomato sauce on each4 ,into the remainder of the tomato sauce turn two cupfuls of minced mutton1 put the saucepan over the fire1 stir until the meat is thoroughly heated1 season to taste and pour upon the toast4 ,illustration ,,breakfast ,,game ,broiled rabbit ,have your butcher skin and clean the rabbit1 remove the head and open it from end to end on the under side4 ,wipe it inside and out with a damp cloth and lay it open on a greased gridiron4 ,cut gashes across the back that the heat may penetrate to the thickest part4 ,broil over a clear fire1 turning often4 ,it should cook for about twenty minutes4 ,transfer to a hot dish1 rub with butter1 sprinkle with salt and pepper and serve4 ,barbecued rabbit ,cook precisely as in the last recipe and keep hot on a platter while you make a sauce of two tablespoonfuls of vinegar1 two of melted butter1 a dash of salt and a teaspoonful of ,french mustard4 ,pour this sauce over the hot rabbit and send to table4 ,this is a delicious and savory dish4 ,smothered rabbits ,skin and clean a pair of rabbits2 lay in a covered roaster2 pour a cup of boiling water over them and cook1 covered1 until tender4 ,baste five or six times with a mixture of butter and water mixed with a teaspoonful of onion juice4 ,when the rabbits are done transfer to a platter and keep hot1 while you thicken the gravy in the pan with a tablespoonful of browned flour rubbed up with one of butter4 ,cook one minute1 add two teaspoonfuls of vinegar1 a saltspoonful of paprika and a generous teaspoonful of made mustard4 ,boil up once1 pour over the rabbits and leave1 covered1 over hot water five minutes before serving4 ,venison steak ,grease your gridiron thoroughly before laying your steak upon it4 ,broil the steak1 turning frequently over the fire of clear coals4 ,as it is better rare1 do not cook the venison too long4 ,when done lay the meat upon a hot platter1 put upon it several spoonfuls of butter and a little currant jelly1 cover and set in the oven long enough to melt the butter and to soften the jelly1 then send immediately to the table4 ,broiled quails and woodcock ,clean and split down the back4 ,wash carefully and dry inside and out with a clean cloth4 ,leave on ice half an hour and broil over a clear hot fire4 ,dish1 pepper and salt1 put a piece of butter upon1 and lay under each bird a round of delicate toast4 ,small birds ,can be cooked in the same way4 ,breakfast stew of squirrels ,clean and joint a pair of large gray squirrels2 lay in vinegar and water for an hour2 wipe dry and brown them slightly in pork fat in which a sliced onion has been fried4 ,pack the squirrels in a pot1 pour over them the fat and onion from the frying-pan and a cup of weak stock4 ,cover closely and simmer until tender4 ,season with pepper1 celery salt and kitchen bouquet2 thicken with browned flour rubbed to a paste with butter1 boil up and serve4 ,stew the squirrels tender overnight1 seasoning and thickening the gravy when you warm them up in the morning4 ,,breakfast ,,vegetables ,stewed potatoes ,pare the potatoes and cut into small dice4 ,cook tender in boiling water1 salted4 ,when clear1 but not broken1 turn off the water and cover with hot milk into which you have stirred a lump of butter rolled in flour4 ,simmer for ten minutes1 add a tablespoonful of finely-minced parsley1 boil up once and serve4 ,hashed potatoes1 browned 7,no4 #a7 ,cook as in last recipe1 but when ready for the milk turn the stewed potatoes into a buttered pudding dish1 cover with the milk1 butter and flour and bake1 covered1 half an hour4 ,then uncover and brown4 ,this dish is particularly good if a little onion juice and about a tablespoonful of minced celery be mixed with the potatoes just before they are put into the bake-dish4 ,the dice should be very small4 ,hashed potatoes1 creamed and browned 7,no4 #b7 ,cut a dozen cold boiled potatoes into very small dice4 ,thicken a cupful of hot milk with a tablespoonful of flour1 rubbed into one of butter4 ,season to taste and stir the potato dice into this sauce4 ,stir for just a minute2 turn into a greased baking-dish and brown in a good oven4 ,lyonnaise potatoes ,cut a dozen cold boiled potatoes into dice of uniform size4 ,shred two onions very thin and put them into a frying-pan with two tablespoonfuls of butter4 ,fry the onion to a light brown2 add the potatoes and fry until delicately colored1 stirring frequently4 ,strew with chopped parsley and serve4 ,potato croquettes ,into a pint of hot mashed potatoes stir a tablespoonful of butter1 a beaten egg1 salt and pepper and enough cream to make the potatoes of the proper consistency to be formed into croquettes4 ,roll in egg and cracker crumbs and set in the ice-box for an hour before frying in deep cottolene or other fat to a light brown4 ,drain in a hot colander4 ,potato omelet ,beat two cupfuls of mashed potatoes to a cream with milk1 salt and pepper and two tablespoonfuls of melted butter4 ,beat three eggs light and whip them into the potato mixture4 ,have a buttered frying-pan heated1 turn the omelet into this and cook until set2 turn out upon a hot platter4 ,chopped potatoes sauts ,chop cold boiled potatoes evenly and rather coarsely4 ,put a tablespoonful of butter or of good dripping into a frying-pan and when hot stir the potato-dice into it1 tossing and shaking until they are smoking hot4 ,pepper and salt and dish4 ,an equal quantity of sweet potato dice mixed with the white will make the dish still better4 ,potatoes fried whole ,boil potatoes of uniform size until just done4 ,sprinkle with salt4 ,when cold roll in beaten egg and cracker crumbs and set in a cold place for an hour4 ,fry in deep1 boiling cottolene or other fat1 or in dripping to a golden brown4 ,fried green peppers ,slice green peppers crosswise and remove the seeds and tough1 white membrane4 ,melt a little butter in the frying-pan and fry the sliced peppers in this4 ,they are an appetizing accompaniment to fried fish4 ,stuffed peppers ,mince enough cold chicken to make a cupful and stir into it two tablespoonfuls of minced ham and one of melted butter4 ,season to taste4 ,cut the stems from green peppers so that they will stand upright4 ,cut off the tops of the peppers1 remove the seeds and membrane and fill with the minced chicken and ham4 ,stand the peppers on end in a baking-pan1 pour about them a cup of chicken stock and bake half an hour4 ,german potato pancakes ,six large raw potatoes grated fine2 three eggs2 a scant teaspoonful of soda2 salt to taste4 ,mix as pancake dough and fry in plenty of cottolene or other fat previously heated gradually to a boil4 ,fried eggplant ,cut the eggplant into slices nearly three-quarters of an inch thick1 peel these and lay them in a bowl of cold1 salted water1 putting a plate on them to keep them under the surface of the liquid4 ,at the end of an hour remove the vegetables from the water and wipe dry on a clean cloth4 ,dip each slice in beaten egg1 then in cracker crumbs and lay on a platter4 ,set in the ice-box for an hour and fry to a golden brown in deep boiling cottolene or other fat4 ,drain in a colander lined with tissue paper and pile on a folded napkin on a hot platter4 ,broiled eggplant ,cut the eggplant in slices half an inch thick1 peel and leave for an hour in cold1 salted water1 as in the preceding recipe4 ,wipe the slices dry and lay in a bath of five tablespoonfuls of salad oil and two teaspoonfuls of vinegar4 ,at the end of fifteen minutes remove the eggplant1 drain in a colander1 sprinkle each slice with salt and pepper1 lay on a gridiron and broil over a clear fire4 ,cook for five minutes on one side before turning the broiler4 ,serve very hot4 ,fried ripe tomatoes ,cut firm tomatoes into thick slices1 but do not peel them4 ,sprinkle each slice with salt1 dip into a beaten egg and then in fine cracker dust4 ,set in a cold place for an hour and fry in boiling cottolene or other fat1 or in butter4 ,broiled ripe tomatoes 7,no4 #a7 ,cut large1 firm tomatoes into half-inch slices1 sprinkle with salt and pepper and dip in fine bread crumbs4 ,put into a greased broiler and broil over a clear fire until heated thoroughly4 ,spread with soft butter and serve at once4 ,broiled tomatoes 7,no4 #b7 ,wash and wipe ripe tomatoes4 ,with a very sharp knife cut them in half and lay1 skin side down1 upon a buttered broiler4 ,cook over a clear fire until done2 arrange squares of toast on a hot platter and lay the broiled tomatoes on this toast--half a tomato to each slice4 ,handle carefully that they may not break4 ,sprinkle with pepper and salt and pour melted butter over all4 ,grilled tomatoes ,cut large1 firm tomatoes into thick slices4 ,do not peel4 ,rub an oyster broiler lightly with butter1 lay on it the slices of tomato and broil over a clear fire4 ,have ready a sauce made by working a teaspoonful1 each1 of minced parsley and of lemon juice into two tablespoonfuls of butter4 ,sprinkle the tomatoes with pepper and salt1 put the sauce on them1 let them stand covered in the open oven or plate-warmer for a couple of minutes1 or until the butter is melted1 and serve4 ,tomatoes and bacon ,prepare tomatoes as in the preceding recipe1 omitting the sauce4 ,keep them hot while you broil or fry thin slices of bacon to a delicate crisp4 ,arrange the tomatoes on a dish1 lay a slice or two of the bacon on each piece of the tomato and serve4 ,this is an excellent breakfast dish4 ,if for any reason it is not convenient to broil the tomatoes1 they may be fried in butter or in olive oil1 drained dry and served in the same fashion4 ,broiled green tomatoes ,cut the unpeeled tomatoes into half-inch slices and lay in sweet oil for five minutes4 ,transfer the slices carefully to a fine wire broiler and cook to a delicate brown4 ,when done1 sprinkle with salt and pepper1 lay on slices of crisp toast and pour a white sauce over and around all4 ,fried green tomatoes ,wipe green tomatoes with a damp cloth1 cut them into slices half an inch thick1 dip in beaten egg and cracker crumbs1 set in the ice-chest for half an hour and then fry in butter to a delicate brown4 ,drain from grease and serve on a hot platter4 ,broiled mushrooms ,peel1 lay upon a buttered broiler and cook over clear coals1 allowing three minutes to each side of the mushrooms4 ,transfer to thin slices of crustless toast1 put a bit of butter and a dash of salt and paprika on each mushroom and set in an oven just long enough to melt the butter4 ,fried mushrooms ,melt a great spoonful of butter in an agate frying-pan4 ,peel the mushrooms and cut off their stems1 scraping these last4 ,lay the mushrooms with their scraped stalks in the frying-pan and cook1 turning often1 until done4 ,serve very hot4 ,green pepper toast ,slice bread thin1 cut off the crusts and toast on both sides to a delicate brown1 then butter and keep hot in the oven4 ,heat a cup of beef stock in the saucepan4 ,rub together a tablespoonful of butter and the same quantity of browned flour and stir it into the beef stock4 ,when you have a very thick brown sauce add salt to taste and a half cupful of green peppers which have been seeded1 freed from the tough white core and minced very fine4 ,stir to a paste1 remove from the fire and spread upon the slices of hot toast4 ,set in the oven long enough to become very hot and crisp1 and serve4 ,fried hominy ,warm three cups of cold boiled hominy by setting the vessel containing it in an outer vessel of boiling water4 ,when hot1 add a saltspoonful of salt and a tablespoonful of melted butter1 beat the hominy smooth and turn into small muffin-tins to get cold and to form4 ,when very stiff1 turn the forms over1 roll each in beaten egg and cracker dust and set all in a cold place for an hour4 ,fry in deep1 boiling cottolene or other fat4 ,block potatoes 7,contributed7 ,cut raw potatoes in cubes4 ,wipe them dry and fry in deep fat until a light brown4 ,salt1 drain on brown paper and serve hot4 ,,familiar ,,talk ,,with ,,martha ,,in ,,her ,,kitchen 7,time--,the cook's 8afternoon out407 ,it is the ,christian duty of every housemother in this comfort-loving land to provide a commodious1 well-appointed kitchen and laundry1 where daily household work is done1 and clean1 airy1 comfortable chambers for workers1 where they may take rest in sleep when that work is over4 ,i should fail in observance of the ,golden ,rule if ,i were to oblige them to work where ,i could not work1 or to sleep where slumber would be an impossibility to me4 ,my own preference for a kitchen floor-covering is really good linoleum of conventional design and light in color1 therefore cheerful in effect4 ,many housewives insist upon oiled hardwood or painted floors4 ,not one cook in twenty takes proper care of an oiled floor1 and paint soon wears off4 ,it is economical to buy a prime quality of linoleum1 and to lay the same pattern on kitchen1 laundry and hall4 ,when it wears out in one room it can be replaced from another4 ,inlaid linoleum will last for years4 ,thick1 strong rugs should be laid before the range and by the tables1 one under the table at which the servants eat4 ,linoleum is cold to the feet1 and one takes cold readily when over-heated4 ,i read1 last year1 that kitchen tables are now1 as 8a taking novelty10 covered with zinc4 ,over a score of years ago ,i covered what may be called the work-tables in my kitchen with this useful metal1 tacking it neatly under the edges1 lest a loose point might tear hands or clothes4 ,i have kept it up ever since4 ,the tabletops are cleaned easily2 they never 8take0 grease or stain of any kind1 and they outwear wood by many years4 ,another invaluable invention which ,i wish ,i could place in every kitchen is a sheet-iron hood and asbestos curtain1 fitted to the top of the recess enclosing the range4 ,it works so easily upon pulleys that a little finger could pull it down4 ,when raised1 it is entirely out of the cook's way2 when down1 it shuts in the range like an impervious screen4 ,sliding doors in the center allow one to look into pots and kettles simmering behind it1 when oversight is advisable4 ,if left closed1 it will lower the temperature of the kitchen twenty degrees within two hours4 ,it cost twenty dollars when new1 twelve years ago4 ,if ,i could not get another1 twelve hundred dollars would not buy it4 ,i long ago discarded the old-fashioned tin and iron cooking utensils in favor of agate-nickel-steel ware1 which is as easily washed as crockery bowls and plates2 is light and neat in appearance2 never rusts1 and is altogether satisfactory4 ,all of my kettles have covers1 and we use covered roasters--another boon to housewives--for cooking meats4 ,they keep in flavor and juices1 and lessen the labor of basting4 ,always have a rocking-chair convenient into which the cook can drop for rest between the times of active duty1 and one apiece for maids in the laundry4 ,for yourself1 follow the rule ,i laid down imperatively a quarter-century ago in ,,common ,,sense ,,in ,,the ,,household--8,never stand at your work when you can sit40 ,a chair suited in height to the mixing table will save you many an ache in the feet1 back and head4 ,do not allow servants to jumble their table crockery1 etc41 up with pots1 saucepans1 kettles1 colanders and the like4 ,there is no reason why the dresser or closet in which the kitchen tableware is kept should not be as daintily arranged as the dining-room buffet4 ,it should hold no commerce with the pot closet4 ,the servants' chambers must be furnished with iron bedsteads1 good mattresses1 plenty of clean blankets and white spreads4 ,the 8honeycomb0 spreads are absurdly cheap and easily washed4 ,the rest of the appointments of the dormitories need not be elaborate4 ,if they are neat and comfortable the occupants are more likely to try and make them attractive4 ,when one pins up a crucifix over her bed1 her mother's or sister's photograph against the wall1 or even a colored lithograph of a patent medicine--notice it pleasantly4 ,it means that she is catching the home feeling4 ,muslin curtains cost next to nothing4 ,hang them up at her window2 give her a pretty cover for her bureau-top and a plain one for her washstand1 and plenty of towels4 ,the ,golden ,rule works well here--where does it not8 ,illustration3 ,,range-,,screen ,,partly ,,raised ,i read a little story many1 many years ago--before you were born1 ,i think--a slight1 commonplace affair1 that has furnished two generations of busy housewives with a hard-worked mot de famille4 ,excuse the foreign phrase6 ,we have none in ,english that exactly translates it4 8,household word0 comes nearer to it than anything else1 without quite covering it4 ,the tale was of a fidgety housekeeper of the sort stigmatized in the rough parlance of the sensible vulgar as 8nasty particular40 ,a friend1 calling upon her soon after breakfast1 found her fairly beside herself with worry because guests she had expected at noon had telegraphed that they would be with her at eleven o'clock that morning4 ,distracted ,martha 8could never in the world be ready for them4 ,there was so much to do that she did not know what to take hold of first4 ,it was enough to drive a woman out of her senses10 etc41 etc41 etc4 8,but what have you to do80 8,do6 ,do6 ,do6 ,why--everything60 ,the visitor drew off her gloves4 8,i will stay and help you4 ,shan't ,i get the spare room ready80 ,a gesture of disdain4 8,as if ,i would have put that off until today60 8,can ,i help about luncheon80 8,well6 ,i should be ashamed of myself if the cook hadn't her orders and materials and all before this60 8,perhaps ,i could dust the parlors8 or polish silver8 or--0 glancing around the perfectly appointed dining-room1 where the luncheon table was already laid--8,i might arrange the flowers in the vases80 ,it finally transpired that the frantic and 8forehanded0 hostess could specify but one thing that remained to be done before everything should be in order for the visitors4 ,she had 8butter-balls to make0 for luncheon4 ,she always kept the paddles in ice-water for hours beforehand4 ,i was young then and read the little story aloud to my mother--a woman blessed with a keen sense of humor and as keen a perception of the fitness of things4 ,she adopted the phrase on the spot4 8,butter-balls to make0 became with us the synonym for needless hurry and flurry and worry4 ,when used interrogatively1 it was the cabalistic formula that caused a precipitate and a settlement of many a muddy whirl of anxieties1 the open sesame to a 8chamber the name of which was ,peace40 ,half of the perturbations that chase the housemother 8clean out of her wits0 are as purely imaginary as those that beset the heroine of our wee scrap of a story4 ,that other ,american ,martha who cried out on ,monday morning3 8,washing to-day6 ,ironing on ,tuesday6 ,baking on ,wednesday6 ,bless my life1 half the week gone and nothing done60 is hardly a caricature of the national housewife4 ,worry is a whirlwind that throws the weightier matters of the law of life out of plumb1 and raises such a dust of minor duties and possible hindrances that the blinded victim can see nothing aright4 ,one of the fixed principles of the universe is that two objects can not occupy the same place at the same time4 ,another1 which we are more slow to admit1 is that no two duties are cast for one and the same instant4 ,the throngs of homely tasks that obscure our toiler's vision in the anticipation of 8another day's work10 drifting and dancing in the light of the new day--a flood of elusive moths--have really sequence and order4 ,let her take hold of her astral or inner self1 by the shoulders1 and hold her steady until she can weigh and classify the importunate atoms4 ,the pretty fairy-tale of the tasks set for ,graciosa by her wicked stepmother supplies another and a pat illustration4 ,the poor girl had to sort a roomful of feathers of all colors and sizes4 ,after laboring vainly for hours1 she called tearfully for her fairy lover1 who1 with one stroke of his wand1 laid each kind in a separate heap from the rest4 ,illustration3 ,,range-,,screen ,,lowered ,,to ,,shut ,,in ,,heat ,your wand--and my wand--dear ,martha1 is the cool1 long breath of sober reflection that gives us time to say3 8,all these things can not be done at once4 ,some of the less important can be laid over into the convenient season which must fall into the lot of even an ,american housekeeper4 ,i must keep each in its place4 ,i will0--a strong 8will10 a long 8will10 and many 8wills0 altogether--8,i will think of but one thing at a time1 and do it as if there were nothing else in the world for me to do40 ,the discipline of thought and nerves that must attend upon such a moral and mental effort will train lawless impulses and teach concentration of thought as well as the much-vaunted higher mathematics could4 ,work need not1 of necessity1 be worry4 ,industry does not imply haste4 8,count five and twenty1 ,tattycoram60 entreated ,mr4 ,meagles1 when the foundling's temper was likely to get away from her4 ,in the same tone of affectionate warning1 ,i pass on my homely test of facts and values--8,butter-balls to make60 ,first1 make sure of what you really have to do1 and to do today4 ,secondly1 having screened and sifted the mass1 assort the ore before you begin to smelt it--and yourself6 ,in place of counting five and twenty1 accept my formula--8,draw ten deep breaths0 before you make up your mind that you have not time for one4 ,the world is full of fresh air and it owes us all we can take in leisurely and thankfully4 ,no matter how heavy your burdens1 your experience reflects that of hundreds of others4 ,it may be a mean kind of misery that loves company4 ,the knowledge that others are fighting and toiling bravely along the same line with ourselves2 that others have conquered the circumstances which oppose us1 braces us for renewed effort4 ,what woman has done1 woman may do again4 ,you are far from being hopelessly 8mired20 you have what is called 8a good fighting chance0 for life and usefulness4 ,you have one tremendous advantage1 a solid foothold to begin with1 in the certainty that you are in the right path4 ,the confident assurance of this is half the battle4 ,the other half is in doing your work as it comes to your hand4 ,don't cultivate 8a long reach40 ,it never pays4 ,you 8don't get ahead one inch40 ,perhaps ,god means for you to move by quarter-inches4 ,he has ten thousand ways of disciplining ,his children1 and so teaching them to make the very best of themselves4 ,it is as certain as that ,he rules the heavens1 that ,he knows just what sort of training is good for you4 ,your husband1 your children1 your home1 are your working capital1 a loan from ,him--your talents1 if you like that figure better4 ,they are more than worth all the labor and the worries that fall into your lot4 ,husband1 children1 home1 work and worry fill to-day full4 ,hence the folly1 and the danger1 and the sin of 8the long reach40 ,the one coming guest whom you should never welcome is to-morrow's possible troubles4 ,the children are not to be educated today1 nor is ,john ill or dead at the present moment1 and the 8lonesome0 maid does not go until her month is up4 ,the faith that removes mountains wears short-sighted glasses and brings them to bear upon the work in hand4 ,this is not preaching1 but practical philosophy4 ,try how it will work for a week--then a month--then a year4 ,keep your house as well as you can for ,john1 for the babies1 for yourself1 and let the neighbors run theirs to suit themselves4 ,comparisons1 according to ,dogberry1 are 8odorous40 ,comparison of this sort savors of discontent and trouble4 ,mind your own business and take your business in sections4 8,magnify your office40 ,you are as important in your kingdom as was ,queen ,victoria in hers1 and have not one worry where she had a thousand4 ,dust may be disease in embryo1 and should be done away with by the use of all reasonable means4 ,overwork and worry kill more women in one year than the neglected deposit upon picture cords slays in a century4 8,let all things be done decently and in order0 is a capital working motto1 but reserve the right of private judgment in determining what constitute order and decency4 ,study what you can leave undone1 or what may be laid over for another day with least discomfort to yourself and others4 ,spare yourself1 and study ,slighting 7so-called7 as a ,useful1 ,life-lengthening ,art4 ,,the ,,family ,,luncheon ,fifty years ago luncheon expressed the most desultory and haphazard meal possible to enlightened humanity4 ,school children carried lunch-boxes and parcels in the corners of book-bags when they left home after breakfast4 ,picnic1 berrying and nutting parties stowed away bountiful luncheons in baskets and hampers4 ,there were three meals a day1 breakfast1 dinner and supper1 or in ,new ,england1 tea4 ,households in which people sat down1 even upon 8occasions10 to a luncheon set forth in orderly fashion upon a table1 to be eaten in courses with knives and forks1 were as few as those in which afternoon tea was served4 ,the change that1 by pushing the dinner hour nearer the close of day has made expedient1 if not needful1 a substantial noon-day meal1 has come about naturally and gradually4 ,the down-town of men workers and the up-town of homes have receded from each other until the head of the house can no longer spare time to dine at home at midday4 ,and the stately sequence of soup1 fish1 meat and sweets is a tedious sham when there are no men to be cooked for4 ,in the country the increasing army of commuters have but two meals at home during the week day4 ,wives1 compassionately reminiscent of the hasty bit and sup that stays their stomachs during a day's shopping1 assume that the respective ,johns fare no better4 ,john's breakfast is a touch-and-go affair4 ,he shall have abundant recompense for that and the wretched sandwich and lukewarm coffee that mocked fainting ,nature at the noon spell4 ,by these and others stages luncheon has become an ,american institution1 and has come to stay4 ,it is1 to most women1 the pleasantest meal of the day1 even when partaken of at home1 with none present but 8the children0 and the grown women of the household4 ,it breaks up the monotony of daily tasks2 it is eaten without flurry or hurry1 because with little ceremony4 8,pick-up0 dishes and accidental entres figure conspicuously in the menu1 things for which men1 as a rule1 care little and their wives and daughters much4 ,tea and toast1 cake and preserves can be enjoyed without fear of bantering comment1 and a harmless dish of gossip can be uncovered without provoking severe strictures4 ,the family luncheon is the best medium ,i know of for acquiring the valuable ,french art of concocting entres out of 8left-overs40 ,some ,johns have a rooted dislike for 8made dishes10--a prejudice which1 ,i may remark1 adds sensibly to the sum of household expenses4 ,it would double them but for the canny housewife's use of cold cuts and scraps for the midday meal 8just for the children and myself40 ,women don't cook for themselves6 ,but for the saving clause 8the children10 our economist would starve herself upon toast and tea4 ,being a mother she brings forth strengthening soups1 savory stews and relishful compositions of fish and vegetables out of most unpromising materials1 unconsciously becoming a culinary artist4 ,the ,ladies' ,luncheon1 which has grown into one of the most important of modern social functions1 will be considered later4 ,,luncheon ,,dishes ,,oysters ,fricasseed oysters ,drain the liquor from a quart of oysters and bring to the boiling point4 ,stir into it two tablespoonfuls of cracker crumbs rolled very fine4 ,set at the side of the range while you scald a half pint of cream in which you have dissolved a tiny pinch of soda4 ,meanwhile melt three tablespoonfuls of butter in a saucepan and cook the oysters in this until their edges 8ruffle10 when they must be removed and laid on tiny slices of toast on a hot water dish4 ,turn the melted butter remaining in the saucepan into the oyster liquor and pour this slowly1 stirring all the time1 on the hot cream1 season with salt and paprika1 and pour immediately over the oysters and toast4 ,deviled oyster pts ,drain the liquor from a quart of oysters4 ,chop the oysters and mix with them a cup of cracker crumbs1 two tablespoonfuls of melted butter and enough oyster liquor to soften the whole4 ,season with salt1 paprika and a few drops of ,tabasco sauce1 with a teaspoonful of tomato catsup4 ,butter small pt-pans1 fill these with the mixture1 sprinkle cracker crumbs on top1 and bake4 ,creamed oysters ,drain the liquor from a quart of oysters4 ,cook together three tablespoonfuls of butter and two of flour1 and when they bubble pour upon them a cupful of oyster liquor and a cupful of rich milk 7cream is better71 in which you have dropped a bit of soda the size of a pea4 ,stir until the sauce thickens1 then turn into it the oysters4 ,cook until the oysters are heated through2 add1 a few drops at a time1 the beaten yolks of two eggs1 keeping your spoon moving all the time4 ,do not allow it to cook a minute after the last drop of egg is added4 ,broiled oysters 7,no4 #a7 ,there are several methods of broiling oysters4 ,for all of them a good large oyster is needed4 ,i give the simplest method first4 ,dry your oysters on a towel2 sprinkle them with salt and a little red pepper and lay them within an oyster-broiler4 ,turn them so that they may brown on both sides1 put them on a hot dish1 dress at once with butter1 and serve as soon as this has melted4 ,broiled oysters 7,no4 #b7 ,drain and dry your oysters1 sprinkle them with salt and pepper and roll them in bread-crumbs4 ,broil them over a clear fire1 turning them until they are brown4 ,serve on buttered toast4 ,put a bit of butter on each oyster and squeeze on it a few drops of lemon juice4 ,broiled oysters with brown sauce ,sprinkle large drained oysters with salt and pepper1 dip in beaten egg1 then roll in cracker-dust1 and lay on the ice for an hour before cooking upon an oyster-broiler over a clear fire to a delicate brown4 ,put on a hot platter and cover with a brown sauce4 ,brown sauce for broiled oysters ,cook together a scant tablespoonful1 each1 of butter and browned flour2 pour upon a half pint of cleared consomm2 season with salt1 pepper1 a dash of ,worcestershire sauce1 a little mushroom catsup and a few drops of kitchen bouquet4 ,add a dash of lemon juice and serve4 ,scalloped oysters ,drain the oysters and dispose in a buttered bake-dish in the following order3 ,in the bottom have a light layer of crushed cracker crumbs2 season with paprika and salt1 drop bits of butter upon them and wet with oyster liquor and milk mixed in equal quantities4 ,now comes a layer of oysters1 similarly seasoned1 next a layer of crumbs4 ,go on thus until the dish is full or the materials are used up4 ,the top layer should be crumbs with a double allowance of butter4 ,cover closely and bake half an hour1 then uncover and brown lightly4 ,oyster scallops ,prepare as above1 but bake in pt-pans or in shells1 covering each with fine crumbs4 ,in tide-water ,virginia1 notably near ,williamsburg1 the first capital of the state1 large1 fluted shells are dug up many feet below the surface1 which1 when cleaned1 make the best possible receptacle for scalloped oysters4 ,all who have eaten fresh oysters1 just from ,york river1 cooked in these fossil remains1 will agree with me that they are incomparably savory4 ,send sliced lemon around with them4 ,fried oysters ,they must be large1 plump and fresh4 ,drain well2 spread upon a clean1 soft towel1 and cover with another1 patting them gently to dry them on both sides4 ,roll each over and over in salted cracker-crumbs2 set on the ice for an hour2 dust more crumbs over them1 and fry1 a few at a time1 in boiling hot butter1 cottolene or other fats4 ,drain1 garnish with parsley and serve4 ,oysters creamed and baked ,heat a large spoonful of butter in a clean frying-pan1 rub in a tablespoonful of flour1 and stir to a white roux4 ,remove to the table4 ,season with salt and white pepper4 ,have ready pt-pans or scallop-shells arranged in a baking-pan2 put three or four fine oysters in each1 cover with the white sauce and cook in a quick oven about eight minutes1 or until the oysters 8ruffle40 ,serve in the shells4 ,the white sauce should be thick1 as the liquor from the oysters will thin it4 ,stewed oysters ,drain in a colander one quart of oysters4 ,put the liquor over the fire in a saucepan1 with a good tablespoonful of butter4 ,add half as much boiling water as you have liquor1 pepper and salt to taste1 and bring to a boil4 ,as soon as this is reached1 put in the drained oysters and cook quickly4 ,when they 8ruffle0--in five minutes or thereabouts--add half a cupful of milk heated in another vessel with a tiny bit of soda to prevent curdling1 and half a teaspoonful of corn-starch wet with cold milk1 stirred in4 ,pour upon the oysters1 cook for one minute and dish4 ,most stewed oysters are cooked into insipid toughness4 ,oyster stew ,heat the liquor from a quart of oysters to boiling4 ,while it is growing hot put over the fire in another vessel a pint of milk4 ,when this is heated stir into it a tablespoonful of butter rolled in as much flour4 ,drop the oysters into the hot liquid and let them cook until they ruffle4 ,pour the milk into the saucepan with the oysters1 season to taste with salt and pepper1 and serve4 ,this is the old-fashioned stew and is better than many more modern inventions4 ,oysters fried in batter ,make a rather thick batter of one egg1 a cupful of milk and about half a cupful of flour1 sifted twice1 with a scant half teaspoonful of baking-powder and half as much salt4 ,drain fine oysters1 roll each in flour1 let them stand half an hour1 then dip in the batter and fry in boiling butter1 cottolene or other fat4 ,drain off every drop of grease in a hot colander and serve4 ,steamed oysters ,wash shell oysters and arrange1 flat side up1 in the steamer4 ,cover closely1 and set over water at a hard boil4 ,in twenty-five minutes lift the steamer from the fire4 ,if the shells gape1 the oysters are done4 ,pry off the lower shell1 put a bit of butter on each1 and send at once to table4 ,pass salt and pepper and sliced lemon with them4 ,they are delicious if eaten piping hot1 preserving the flavor far better than stewed or panned oysters can hold it4 ,panned oysters ,fit rounds of buttered toast into the bottom of pt pans2 lay on these as many oysters as the pans will hold1 season with salt and pepper1 lay a dot of butter upon each panful and set in your covered roaster to cook in a quick oven about ten minutes1 or until the oysters 8ruffle40 ,serve in the pans4 ,an appetizing luncheon or supper dish4 ,creamed panned oysters ,cook as in last recipe1 and when the oysters are done add to each pan a large teaspoonful of cream heated to scalding1 putting in a tiny pinch of soda to prevent curdling4 ,instead of the cream you may make a dish of ,deviled panned oysters ,when ready for the table add to each pan a dozen drops of ,tabasco sauce1 stirred into a saltspoonful of ,french mustard and the same quantity of lemon juice4 ,beat together1 stir lightly into the oysters with a fork1 heat one minute and serve4 ,curried oysters ,into two tablespoonfuls of white roux stir a few drops of onion juice and a teaspoonful of curry powder4 ,add a cupful of scalding oyster liquor1 and1 when well incorporated1 pour over broiled or fried oysters laid upon toast in a chafing-dish4 ,rice croquettes are nice served with this dish4 ,oyster pie or pts ,make pastry shells or a pie shell of puff paste1 bake1 and when cold1 fill with a filling made thus3 ,cook together a tablespoonful1 each1 of butter and flour2 pour on them a cup of cream and a gill of oyster liquor and stir to a smooth sauce4 ,drop in the oysters and cook1 stirring steadily until the edges begin to curl2 remove from the fire and beat in gradually the yolk of an egg4 ,pour into the pastry shells and set in the oven until the pastry and contents are very hot4 ,oyster cocktails 7,no4 #a7 ,into a tablespoonful of tomato catsup stir a half tablespoonful of grated horseradish1 a half tablespoonful of ,worcestershire sauce1 a tablespoonful of lemon juice1 a quarter teaspoonful of ,tabasco sauce1 half a tablespoonful of vinegar and a saltspoonful of salt4 ,set in the ice for an hour4 ,into very cold little glasses put five small oysters that have been chilled1 and fill the glasses with the cold sauce4 ,oyster cocktails 7,no4 #b7 ,for six of these provide thirty small oysters4 ,make a sauce by mixing together a tablespoonful1 each1 of lemon juice and tomato catsup1 a teaspoonful of grated horseradish1 a pinch1 each1 of salt and cayenne pepper and six drops of ,tabasco sauce4 ,have all very cold1 and the cocktail or claret glasses thoroughly chilled before you put five oysters in each and divide the sauce equally between them4 ,lay a slice of lemon on top of each cocktail4 ,oysters with mushrooms 7,contributed7 ,drain about twenty-five oysters1 put them into a hot pan with a teaspoonful of butter and toss them until they are plumped and ruffled on both sides4 ,then place them in a hot dish4 ,to the oyster liquor add the juice of half a pint of chopped mushrooms and enough milk to make a pint4 ,thicken this with a tablespoonful of flour moistened with a little milk and cook three minutes2 stir in the mushrooms and cook two minutes longer2 add a half teaspoonful of salt1 a half teaspoonful of lemon juice1 a teaspoonful of onion juice1 the beaten yolks of two eggs and a heaping tablespoonful of butter4 ,put in the oysters and as soon as the preparation reaches the boiling point turn into a hot dish4 ,pigs in blankets 7,contributed7 ,take large oysters and allow them to remain in the following dressing3 ,the juice of two lemons1 half a teaspoonful of salt and a dash of cayenne pepper4 ,now wrap each oyster in a thin slice of bacon and fasten with a toothpick1 fry in a little butter until the bacon is crisp4 ,have nicely browned slices of toast and lay the oysters on them4 ,garnish with parsley and serve4 ,baked oysters 7,contributed7 ,select nice large oysters4 ,wash and scrub the shells free from sand4 ,put them into a baking-pan and bake in a hot oven until the shells open4 ,carefully remove the upper shell2 put a bit of butter on each oyster1 sprinkle with salt and pepper and serve in the under shells4 ,oysters with macaroni 7,contributed7 ,put about four ounces of macaroni in plenty of boiling salted water and cook for twenty minutes4 ,take out and drain well4 ,into a buttered baking-dish put a layer of the macaroni1 then a layer of oysters1 dot with bits of butter1 season with pepper and salt2 follow this with another layer of macaroni1 another of oysters and seasoning1 and finish with a layer of macaroni sprinkled thickly with grated cheese4 ,bake in a moderate oven twenty minutes4 ,oysters sauts ,drain the oysters well1 season with pepper and salt1 roll in fine bread crumbs1 and brown in a little clarified butter in a spider4 ,serve on a hot platter4 ,scalloped clams ,select one dozen large clams in the shell and two dozen soft ones4 ,use care not to injure the shells which are to be used in cooking4 ,clean the shells well and put two soft clams into each one4 ,add to each a touch of white pepper and one and a half teaspoonfuls of minced celery4 ,cut into small dice a few slices of bacon and add four of these to each shell2 sprinkle bread crumbs over the top1 put a piece of butter on top of each and bake in the oven till brown4 ,roast clams ,wash the clams and lay them unopened in a bake-pan1 and set on the top of the very hot range4 ,cook until the shells open wide1 then remove the upper shell and transfer the lower--with the clam and juice still in it--to a hot platter4 ,squeeze upon each clam a few drops of lemon juice and serve in the shells4 ,pass tomato catsup or chili sauce with them4 ,creamed clams ,drain the liquor from a pint of opened clams1 and set the clams and liquor on the range in separate double boilers to heat4 ,cook together a large tablespoonful of butter and the same of flour until they bubble1 then pour upon them the heated liquor and cook until smooth and thick4 ,have ready in another vessel a pint of hot cream1 in which a pinch of soda has been dissolved4 ,pour this gradually upon a beaten egg1 and return to the fire for a minute1 stirring constantly4 ,add the chopped and heated clams to the thickened liquor1 season with paprika1 stir gradually into the hot eggs and cream1 and pour upon squares of lightly buttered toast4 ,clam pts ,drain the liquor from a quart of clams4 ,cook together a tablespoonful of butter and one of flour1 and pour upon them a cup of hot milk 7in which a pinch of soda has been dissolved7 and a cup of clam liquor4 ,stew until you have a smooth1 thick sauce1 and then add the chopped clams4 ,add a beaten egg1 drop by drop1 and when well mixed remove from the fire1 season and set aside to cool4 ,line pt pans with good puff paste1 fill with the clam mixture1 put pastry over the tops and bake to a light brown4 ,serve hot4 ,deviled clams 7,no4 #a7 ,steam in the shell as you have been told how to steam oysters4 ,when they gape1 open1 saving all the liquor in a bowl4 ,cut off the dark end of each clam and set aside while you strain the liquor and bring it quickly to a boil4 ,season with paprika1 butter1 lemon juice and a few drops of ,tabasco sauce2 put in the clams and as soon as they are smoking hot1 turn into a heated covered dish4 ,send around buttered bars of graham bread1 or strips of buttered toast1 or hot crackers1 buttered lightly4 ,deviled clams 7,no4 #b7 ,take two dozen clams from the shells1 drain and chop4 ,scald a cup of rich milk and thicken it with two tablespoonfuls of flour rubbed into one of butter2 remove from the fire1 add gradually the beaten yolks of three eggs1 paprika and celery salt to taste1 a few drops of lemon juice and the chopped clams4 ,wash the clam shells1 fill with this mixture1 and set in a pan in the oven for ten minutes4 ,serve very hot4 ,lobster la ,newburg ,stir a pinch of baking soda into a pint of cream2 put this1 the beaten yolks of three eggs1 and a wineglassful of sherry in a double boiler and cook1 stirring1 until thick4 ,now add a pint of lobster meat1 seasoned with salt and cayenne1 and stir until smoking hot2 then serve4 ,lobster timbales ,mix together a cup of cold boiled lobster1 minced very fine1 eight blanched and chopped almonds1 and season with celery salt and white pepper4 ,stir in a half pint of whipped cream and the whites of four eggs beaten very stiff and work in an ordinary ,hollandaise sauce4 ,turn into timbale molds and bake4 ,lobster cutlets ,two cupfuls of minced lobster seasoned with a quarter teaspoonful of salt1 a dash of paprika1 and one teaspoonful1 each1 of lemon juice and minced parsley4 ,moisten with one cup of thick drawn butter and the beaten yolk of one egg4 ,when cool1 shape into cutlets2 egg and crumb them1 let them stand for one hour on ice1 then fry in deep1 hot butter4 ,creamed lobster ,two cups of boiled lobster meat1 cut into dice4 ,season with paprika1 salt and lemon juice4 ,heat a great spoonful of butter in a saucepan and turn in the lobster dice4 ,toss until smoking hot1 add half a cup of cream1 heated 7with a bit of soda71 then beat into it the whipped yolks of three eggs4 ,stir for one minute1 and dish4 ,send hot1 buttered crackers around with it4 ,curry of lobster ,heat a tablespoonful of butter in a frying-pan1 and cook in it a tablespoonful of sliced onion4 ,strain out the onion1 return the butter to the pan1 and stir to a roux with a level tablespoonful of flour and a teaspoonful of curry powder4 ,add four tablespoonfuls of cream1 heated 7not forgetting the pinch of soda72 lastly two cupfuls of lobster meat1 cut into dice4 ,stir steadily until very hot1 and dish4 ,note ,all of these preparations of lobster may be made with canned lobster1 although they must always be inferior in flavor to those made from the fresh fish4 ,if canned lobster be used1 drain off every drop of the liquor and have the meat as dry as possible before it goes into the manufacture of the proposed dish4 ,scalloped lobsters 7,contributed7 ,cover the bottom of a baking-dish with fine bread-crumbs4 ,on this put a layer of lobster and season with pepper and salt2 add another layer of crumbs1 another of lobster and so on1 until the dish is filled4 ,moisten with milk1 strew with bits of butter and bake about twenty minutes4 ,deviled lobster ,two cups of lobster meat1 cut into dice4 ,reserve the coral1 rubbing it to a paste with butter and lemon juice4 ,heat two tablespoonfuls of butter in a saucepan1 add the lobster meat highly seasoned with paprika1 ,french mustard1 ten drops of ,tabasco1 or double the quantity of ,worcestershire sauce and salt4 ,as soon as it bubbles turn in the coral paste and let it just come to a boil before serving4 ,deviled crab ,pick the meat from boiled crabs1 taking care not to break the shells4 ,flake the meat and mix with it a tablespoonful of melted butter1 cayenne and salt to taste and a tablespoonful of lemon juice4 ,return to the shells1 sprinkle with bread crumbs and bits of butter1 and bake4 ,crabs and champignons ,two cupfuls of crab meat1 cut into dice1 and half a can of champignons 7mushrooms71 cut into dice of the same size4 ,make a roux in a frying-pan of two tablespoonfuls of butter and one heaping tablespoonful of flour1 stirred until smooth4 ,mix the crab meat and champignons well together1 season with paprika1 salt and a dash of onion juice2 turn into the smoking roux2 cook three minutes2 remove from the fire2 add quickly three tablespoonfuls of cream1 heated1 with a pinch of soda2 set over the fire for one minute1 add a glass of sherry1 and serve hot4 ,lobsters cooked in this way1 substituting the fresh mushrooms for the canned1 are delicious4 ,crabs en coquille 7,no4 #a7 ,two cupfuls of crab meat1 cut into neat dice1 and set on ice until needed4 ,one heaping tablespoonful of flour and an even tablespoonful of butter4 ,four tablespoonfuls of cream4 ,salt1 cayenne1 ten drops of ,tabasco sauce or twice as much ,worcestershire4 ,a little boiling water4 ,pinch of soda in the cream4 ,make a roux of butter and flour4 ,season the crab meat and stir into the roux1 thinning with just enough boiling water to make the mixture manageable4 ,when smoking-hot1 take from the fire1 beat in the hot cream and fill crab shells with the paste1 rounding to suit the shape of the shell4 ,sift fine crumbs1 salted and peppered1 over each1 put bits of butter on top1 and brown on the upper grating of the oven4 ,crabs en coquille 7,no4 #b7 7,a ,cuban dish47 ,prepare as directed in foregoing recipe1 but mix with the crab meat the pulp of three tomatoes1 cut into bits and drained dry1 a green pepper1 seeded and minced1 and four tablespoonfuls of the inside of an eggplant 7boiled and cold71 cut small2 also half a cup of fine bread 7not cracker7 crumbs4 ,season with paprika1 salt1 and a teaspoonful of onion juice4 ,stir into the roux over the fire1 adding a little boiling water if too thick1 until very hot1 when remove to a table and beat in the whipped yolks of two eggs4 ,fill your crab shells1 sift fine crumbs on top1 dot with butter and cook1 covered1 ten minutes before browning upon the upper grating4 ,illustration3 ,,sweetbread ,,cutlets ,,and ,,saratoga ,,potatoes1 ,,garnish ,,of ,,celery ,,tops ,,crab ,,scalloped ,,in ,,shell ,,garnished ,,with ,,lettuce ,,and ,,lemon ,,lobster ,,cutlets ,,and ,,whipped ,,potato ,,shrimps ,the wee shell-fish are comparatively little known in many parts of the ,united ,states except as they come in cans4 ,even in this shape they lend themselves to many pleasing combinations convenient for luncheons and picnics4 ,open the cans several hours before they are to be used1 turn out the contents into an open bowl1 rinse in cold water1 drain and set on ice1 or in some very cold place4 ,buttered shrimps ,heat two tablespoonfuls of butter in a saucepan2 add a teaspoonful of flour1 and1 when bubbling hot1 a tablespoonful of tomato sauce1 paprika and salt to taste1 and a teaspoonful of onion juice4 ,boil one minute and add a can of shrimps1 washed and drained4 ,stir the mixture four minutes over a brisk fire and serve4 ,pass thin slices of buttered brown bread with them4 ,shrimps en coquille ,prepare as directed on preceding page1 in crabs en coquille1 ,no4 #a4 ,they are very good4 ,scallop of shrimps and mushrooms ,cook precisely as in recipe on preceding page1 for crabs and champignons4 ,curried shrimps ,make a roux of one heaping tablespoonful of butter and a little less flour2 thin with one small cupful of boiling water2 add an even tablespoonful of best curry powder and one teaspoonful of onion juice4 ,stir for one minute and add a can of shrimps1 washed and drained4 ,cook five minutes and serve4 ,shrimps and eggs 7,a ,cuban dish47 ,make a roux of one large tablespoonful of butter and one of flour2 when it bubbles add a teaspoonful of onion juice and twice as much green sweet pepper1 minced fine1 with salt and a saltspoonful of sugar4 ,boil up and stir in a can of shrimps1 previously washed and drained4 ,cook for five minutes2 remove to the table and mix in gradually1 stirring all the time1 four eggs which have been beaten just enough to break the yolks4 ,return to the fire and stir until the eggs begin to 8set40 ,maryland terrapin ,boil the terrapin until the skin on the claws is sufficiently soft to rub off at the slightest touch4 ,take from the shell1 and remove every particle of entrails and lungs4 ,place the meat in a chafing-dish4 ,add butter1 pepper and salt1 the quantity of each depending on the quantity of flesh4 ,let it simmer until the essence and butter reach the consistency of light gravy4 ,serve hot4 ,if desired1 add a little good sherry while eating1 but not while cooking4 ,use no spices1 dressing or other ingredients that can detract from the flavor4 ,,sardines ,the adaptability of the sardine to a variety of preparations that are appetizing and delicious is not generally recognized by the housekeeper4 ,the tiny fish may be used as the foundation of many nice1 light dishes1 and during the heated months form a pleasing variety upon the heavier lunch or supper dishes composed of meat4 ,it is always well to open a box of sardines an hour or two before the contents are to be used4 ,drain the fish from the oil in which they are packed1 as this is too rich to be digestible1 and does not improve the flavor of the fish4 ,in buying sardines1 choose the more expensive quality rather than the cheap1 so-called sardines1 which are often only ,american minnows packed down in oil4 ,baked sardines ,toast crustless slices of graham bread and butter them4 ,put the drained sardines on a tin plate1 squeeze over them a few drops of lemon juice and sprinkle with fine cracker crumbs4 ,set the plate in the oven and bake the fish for ten minutes4 ,transfer the sardines to the toast1 and keep hot while you make the following sauce3 ,strain a half-pint of liquor from a can of tomatoes and put it into a porcelain-lined saucepan to heat4 ,rub together a teaspoonful of butter and one of flour1 stir these into the tomato liquor1 and1 as the sauce thickens1 add a half-teaspoonful of onion juice and a teaspoonful of granulated sugar1 salt and pepper to taste4 ,boil up once and pour over the sardines and toast4 ,you may1 if you like1 substitute white bread for brown1 and omit the tomato sauce entirely4 ,broiled sardines ,drain the sardines free from oil and lay them on a fine oyster-broiler4 ,broil over a clear fire for five minutes4 ,butter heated saltine wafers1 and lay a sardine on each of these4 ,squeeze four drops of lemon juice and two drops of onion juice on each fish and send to the table very hot4 ,canaps of sardines ,cut thin bread into crescents or triangles4 ,the crescent is the true canap shape4 ,toast the bread4 ,flake sardines fine with a fork2 work into them a teaspoonful of melted butter1 a teaspoonful of lemon juice1 a pinch of salt and four or five drops of ,tabasco sauce4 ,spread the toast first with butter1 then with the sardine mixture1 place on a tin plate1 cover1 and set in the oven until very hot4 ,grilled sardines ,cut as many strips of bread as you have sardines1 making each piece a little longer and broader than the fish4 ,toast or fry these4 ,roll your sardines in egg and then in fine cracker crumbs1 and fry to a light brown4 ,lay a sardine on each strip of toast and garnish with lemon and parsley4 ,sardine eggs 7cold7 ,boil six eggs hard and throw into cold water4 ,remove the shells and cut the eggs in halves1 removing the yolks4 ,pound these yolks to a paste with a tablespoonful of salad oil1 and work into this paste eight skinned and minced sardines4 ,now add a teaspoonful of lemon juice1 and a saltspoonful1 each1 of salt1 pepper and mustard4 ,form into balls1 and fit these into the halved whites of the eggs1 trimming off the bottoms of the whites so that they will stand on end4 ,serve garnished with water-cress1 and with or without a mayonnaise dressing4 ,sardine eggs 7hot7 ,after making out the 8eggs0 as directed in foregoing recipe1 put into a saucepan with a broad bottom and closely fitting lid1 and set in a pot of water at a hard boil on the range4 ,do not let the water get into the inner vessel4 ,in twenty minutes they should be heated through4 ,transfer to a hot dish and pour over them a hot ,bearnaise sauce4 7,see ,sauces47 ,sardines in cups ,cut rounds of stale bread more than half an inch thick4 ,press a smaller cutter inside of the larger round half way through the bread4 ,scrape out the crumb from the inner round1 leaving sides and bottom whole4 ,set upon the upper grating of a hot oven until crisped to a light brown4 ,turn and toast the bottom of the cups2 then butter well4 ,skin and behead eight sardines4 ,scrape to a smooth pulp and mix with this sauce3 ,make a roux of a large tablespoonful of butter and nearly as much flour1 thin with a few spoonfuls of boiling water1 season with a teaspoonful of anchovy paste and one of ,worcestershire sauce2 stir in the sardine pulp1 and when it begins to bubble fill the buttered bread cups1 which should have been kept hot4 ,send around sliced lemon with them4 ,anchovies au lit ,toast thin rounds of bread2 butter and cover thickly with the yolks of hard-boiled eggs1 run through the vegetable press4 ,make a hollow in the mass of powdered egg and lay a curled anchovy in the little pit thus formed4 ,set in a hot oven for five minutes1 and serve4 ,anchovy toast ,cut the crust from slices of bread and toast to a light brown4 ,butter lightly1 and spread with anchovy paste4 ,lay the toast upon a hot platter in the oven while you make a sauce by cooking together a tablespoonful of butter and the same quantity of browned flour1 and when they are blended pouring upon them a pint of beef stock4 ,stir to a smooth1 brown sauce1 add a teaspoonful of kitchen bouquet1 six stoned and chopped olives1 pepper to taste1 and a very little salt4 ,pour this sauce over and around the anchovy toast4 ,anchovy croutons ,cut white bread into three-inch triangles1 and fry them in butter to a pale brown4 ,drain1 and spread each lightly with anchovy paste1 and on this lay a slice of tomato4 ,dust with salt and pepper and serve cold4 ,caviar in saucers ,prepare rounds of bread as directed for 8,sardines in ,cups10 and keep hot while you make the filling thus3 ,two tablespoonfuls of caviar1 one teaspoonful of lemon juice1 one-fourth teaspoonful of curry powder1 and the same of paprika4 ,put all into a saucepan over the fire and stir until quite hot2 then put it into the hot and crisped 8saucers40 ,caviar strips ,cut an equal number of slices of brown and of white bread--quite thin--and butter on one side4 ,trim into neat oblongs and spread the white bread with caviar4 ,fit a brown strip over each piece thus prepared1 press lightly and firmly together1 and lay1 log-cabin-wise1 in a tray lined with a doily4 ,a curry of salmon ,open a can of salmon two hours before using1 and remove all bits of skin and bone4 ,pour two tablespoonfuls of olive oil into a frying-pan and fry in it a minced onion4 ,when the onion is brown stir into the oil a tablespoonful of flour mixed with a teaspoonful of curry powder1 and when these are blended add a large coffee-cupful of boiling water4 ,season and stir for a moment1 and turn the salmon into the mixture4 ,cook for two minutes and serve4 ,pass sliced lemon with this dish4 ,salmon mayonnaise ,have boiling in a kettle a gallon of salted water to which a gill of vinegar has been added4 ,lay carefully in this two salmon steaks and let them boil very slowly4 ,test with a silver fork1 and when done1 but not at all broken1 lift carefully from the water and drain4 ,set aside until cool1 then keep on the ice until wanted4 ,lay the steaks on a cold platter and pour a very thick mayonnaise over them4 ,spread this smooth with a knife that the steaks may be covered4 ,garnish with an abundance of water-cress4 ,scallop of salmon ,open a can of salmon several hours before it is needed4 ,remove all bits of skin and bone1 and flake the fish into small pieces4 ,make a white sauce and stir the salmon into this4 ,pour into a buttered pudding-dish1 cover thickly with bread crumbs and bits of butter1 and bake4 ,beauregard cod ,boil a pound of cod the day before it is needed and let it get cold4 ,flake to pieces with a silver fork1 removing all bits of skin and bone4 ,next day heat a pint of fresh milk in a double boiler1 thicken this with a teaspoonful of flour rubbed into one of butter1 and stir in the flaked fish4 ,season to taste and cook for five minutes4 ,turn upon squares of buttered toast4 ,have ready four hard-boiled eggs1 the yolks powdered1 the whites cut into rings4 ,sprinkle the yellow powder over the fish and lay the white rings about the edge of the platter4 ,baked smelts with oyster forcemeat ,choose fine1 large smelts of uniform size4 ,clean1 wash and wipe1 and fill them with a forcemeat made of one part fine crumbs1 three parts finely-minced oysters1 seasoned with paprika1 a little minced parsley1 salt and a tablespoonful of melted butter to a cupful of the forcemeat4 ,sew the fish up with fine thread and long stitches2 lay in your covered roaster with a little boiling water under the grating and bake twenty minutes1 basting once with butter when nearly done4 ,serve with lemon sauce4 ,they make a delicious fish course for luncheon4 ,the threads should be clipped carefully that the fish may not be torn as they are drawn out before serving4 ,baked smelts ,clean1 wipe1 roll in melted butter1 then in cracker dust1 set on ice to stiffen for an hour1 and cook fifteen minutes in your covered roaster4 ,send sliced lemon around with this dish4 ,creamed shad 7,contributed7 ,make a white sauce by cooking together a tablespoonful of butter and a heaping one of flour1 and1 when they are blended1 pouring upon them a pint of unskimmed milk4 ,add a few drops of onion juice1 then pour slowly upon the beaten yolks of two eggs4 ,season with salt1 pepper and a teaspoonful of minced parsley4 ,into this sauce stir a pint of cold1 cooked shad that has been freed of bones and flaked very fine4 ,turn into a greased pudding-dish1 sprinkle with crumbs and bake for twenty minutes or until heated through4 ,a 8pick-up0 of fish ,this is a good dish for ,saturday when you are gathering up left-overs to clear decks for the ,sunday which is to begin the new week4 ,a cupful of cold1 cooked fish--cod1 halibut1 salmon or any other firm fish2 the same quantity of cold1 cooked macaroni1 cut into small bits2 half a cupful of tomato sauce1 one cupful of oyster liquor1 which any fish dealer will give you2 a heaping tablespoonful of butter and the same of flour1 a teaspoonful of onion juice and the same of minced parsley4 ,salt and paprika to taste4 ,heat the butter in a saucepan2 stir in the flour1 and1 when it bubbles1 the tomato sauce1 the oyster liquor and the seasoning4 ,boil up once1 add fish and macaroni2 heat to a bubble without stirring1 and turn into a deep dish4 ,fish scallop ,prepare as above1 but instead of stewing turn all into a buttered pudding-dish as soon as macaroni and fish are added to the hot sauce2 strew crumbs on top1 stick bits of butter over it and bake1 covered1 half an hour4 ,then brown4 ,baked chowder ,fry a small sliced onion in a large spoonful of butter2 strain and return butter to the frying-pan4 ,have ready two pounds of cod or other firm fish cut into inch squares2 put into the hot butter and toss and turn until they are well coated2 pack the fish in a buttered bake-dish alternately with slices of parboiled potatoes1 fat salt pork1 minced fine 7about half a pound in all71 bits of butter rolled in flour1 minced parsley and two tomatoes chopped4 ,season a large cupful of oyster liquor with paprika and salt1 and pour over all4 ,cover with split ,boston crackers that have been soaked in milk for half an hour1 fit on a lid and bake1 covered1 one hour4 ,then brown4 ,a savory family dish4 ,a 8,cape ,cod folks0 tid-bit ,soak two pounds of salt cod over night4 ,in the morning wash and scrub it with a whisk to remove lingering crystals of salt and cover with hot water in which an onion has been boiled4 ,let it stand in this until the water is cold4 ,take out the fish and lay between two towels until perfectly dry4 ,broil then on both sides1 turning twice2 lay it in a hot water dish2 break to pieces with a fork1 and cover well with hot drawn butter1 seasoned with pepper1 lemon juice and minced parsley4 ,let it stand 7covered7 for ten minutes over the hot water before serving1 and you will be surprised by the excellent dish contrived of such homely materials4 ,halibut and cheese scallop ,have ready two cupfuls 7less1 if you happen not to have as much7 of cold1 cooked halibut1 flaked rather coarsely with a fork4 ,make a good white sauce--drawn butter--based upon milk instead of water4 ,butter a bake-dish and fill it with alternate layers of the fish1 sauce and grated cheese 7very mild71 using altogether about four tablespoonfuls of the latter1 and cover the top with crumbs4 ,bake half an hour in a quick oven1 and serve hot4 ,keep covered until ten minutes before serving1 when brown4 ,deviled halibut or cod ,pick cold1 cooked fish into bits with a silver fork4 ,make a forcemeat of bread-crumbs1 the yolks of two eggs run through colander or vegetable press1 a tablespoonful of melted butter1 one of minced parsley1 a teaspoonful of onion juice1 paprika and salt4 ,mix with the fish1 wet up with oyster liquor and fill scallop shells with the mixture4 ,cover with fine crumbs1 pepper and salt them1 put a dot of butter upon each scallop and bake quickly to a light brown4 ,,eggs ,curried eggs ,boil seven eggs hard and throw into cold water to loosen the shells4 ,remove these without tearing or breaking the eggs1 and cut round in slices nearly half an inch thick4 ,have ready in a saucepan a large cup of gravy from which the fat has been removed4 ,chicken gravy or stock is especially nice for this purpose4 ,season well with a teaspoonful of onion juice1 half a cupful of strained tomato sauce1 with pepper and salt4 ,boil up1 thicken with two tablespoonfuls of browned flour and a teaspoonful of curry powder1 and simmer together three minutes4 ,arrange the sliced eggs upon a chafing-dish or hot-water dish1 pour the curry sauce over them2 set in the hot oven for three or four minutes1 covered1 to get heated through1 and send to table in the hot-water dish4 ,serve boiled rice with it4 ,banana toast ,is a pleasing accompaniment to curried eggs4 ,remove the crust from graham bread and cut it into thin slices4 ,spread one piece with thin slices of banana and lay another slice of bread upon this4 ,press the two pieces together that they may not fall apart1 and toast quickly to a light brown4 ,keep hot in the oven until wanted1 as these sandwiches are not good when cold4 ,egg timbales ,beat six eggs light and stir into them a half-pint of rich milk1 a pinch of soda and salt and white pepper to taste4 ,pour into greased muffin-pans2 set these in an outer pan of boiling water1 and bake until the egg is 8set40 ,turn the timbales out upon a platter and pour a rich brown sauce around them4 ,baked omelet ,break five eggs1 the whites and yolks separately4 ,soak the crumbs of a slice of white bread in a half-cupful of milk for ten minutes4 ,beat the yolks of the eggs thoroughly and whip the whites stiff4 ,stir the bread and milk into the yolks1 add a teaspoonful of salt and a saltspoonful of white pepper1 and stir in the whites of the eggs lightly--just enough to mix them4 ,turn into a well-greased pudding-dish and bake in a quick oven4 ,do not let the omelet crust over too quickly1 but put a piece of paper over the top for a few minutes4 ,uncover and brown4 ,deviled eggs ,boil a dozen eggs hard1 throw into cold water1 and at the end of half an hour remove the shells4 ,cut the eggs carefully in half1 extract the yolks and rub these to a paste with three tablespoonfuls of salad oil1 two tablespoonfuls of vinegar1 a half-teaspoonful of made mustard1 a dash of paprika1 two or three drops of ,tabasco sauce1 and salt to taste4 ,form this paste into balls1 put the balls back into the halved whites and fit the whites into place4 ,run a wooden toothpick through the two halves of each egg to hold them together4 ,wrap every egg in waxed or tissue paper to keep it from becoming dry4 ,eat cold1 with or without mayonnaise dressing4 ,omelets cachs ,wash and wipe six large1 smooth tomatoes of uniform size4 ,cut a piece from the blossom end of each and lay aside4 ,scoop out the pulp carefully1 not to break the walls of the tomato4 ,set together in an open pudding-dish and put this into a brisk oven until the tomatoes are smoking-hot1 but not until they break and collapse4 ,have ready the pulp you have extracted1 minced and stewed1 seasoned with butter1 pepper1 salt1 a little onion juice and sugar4 ,drain off most of the juice4 ,beat four eggs light1 add four tablespoonfuls of cream1 a tablespoonful of butter heated to a roux with one of flour1 mix quickly with three tablespoonfuls of the drained tomato1 and fill the tomato shells with them4 ,fit on the tops and set in a shallow pan upon the top grating of a quick oven4 ,five minutes should cook them4 ,slip a spatula under each tomato1 transfer to a hot platter and serve at once4 ,pass thin slices of brown bread with them4 ,chicken or turkey timbales ,boil eight eggs very hard and leave them in cold water for two or more hours4 ,take the shells off1 cut in half1 and extract the yolks4 ,chop the whites before running them through a vegetable press4 ,now mix with them four heaping tablespoonfuls of the breast of chicken or turkey minced as finely as possible2 season with half a teaspoonful of onion juice1 paprika and celery salt to taste1 and mix to a white paste with the whites of three eggs beaten to a standing froth4 ,have ready enough buttered 8nappies0 or pt pans to hold the mixture2 fill them1 set in a pan of hot water and bake twenty minutes in a quick oven4 ,turn out upon a hot platter2 pour a good white sauce about the base1 heap a teaspoonful of the powdered yolks on the top of each and serve4 ,the yolks are prepared by running through a colander or1 better still1 a vegetable press4 ,scallop of chicken and eggs ,strew fine1 dry1 buttered crumbs over the bottom of a buttered baking-dish1 then put in a layer of cold1 cooked chicken cut into small dice4 ,cook a teaspoonful of chopped onion in a tablespoonful of butter till slightly colored1 add a cupful of milk1 and when hot stir in half a cupful of dry bread-crumbs4 ,add a teaspoonful of chopped parsley and a little salt and paprika4 ,let it cool until blood-warm1 then stir in two well-beaten eggs1 and pour the mixture over the meat4 ,cover with fine crumbs4 ,place in the oven and bake1 covered1 half an hour4 ,serve in the dish in which it is baked4 ,a savory mince ,use any cold meat you have left over1 except beef--poultry1 lamb1 veal1 mutton1 will do--and a little ham chopped and mixed with the other meat4 ,add one-third bread-crumbs soaked in stock or gravy and season well4 ,stir in a saucepan until very hot4 ,prepare 8cups0 of stale bread by cutting round1 then with a smaller cutter marking out an inner circle1 from which scrape out the bread1 leaving bottom and sides whole4 ,dip these in a raw1 sugarless custard made of a cupful of milk and two beaten eggs1 and let each absorb all it will hold4 ,fry in hot cottolene or other fat to a light brown1 drain1 fill with the mince1 which should be quite soft1 drop a raw egg upon each1 and set in the oven until the egg is 8set40 ,larded sweetbreads 7roasted7 ,blanch the sweetbreads4 ,with a sharp skewer make holes in them and run through these openings narrow strips of salt pork4 ,let the bits of pork project half an inch on each side4 ,lay the sweetbreads in a covered roaster1 pour about them a pint of cleared and seasoned soup stock1 cover closely and cook for an hour1 then transfer to a hot dish4 ,thicken the gravy in the pan1 season and pour it about the sweetbreads4 ,larded sweetbreads 7fried7 ,prepare as in the last recipe1 but instead of roasting dip in egg1 then in crumbs2 set on ice for an hour and fry in boiling butter4 ,sweetbread pts ,make shells of rich puff paste1 bake them1 and fill1 while hot1 with a mixture made according to the following recipe3 ,cut a pair of blanched sweetbreads into small dice4 ,cut ten canned mushrooms into quarters and mix them with the sweetbreads4 ,add eight blanched and chopped almonds and six olives cut into tiny pieces4 ,heat a cup of cream and thicken it with a teaspoonful of cornstarch rubbed into one of butter4 ,when smooth and thick add the sweetbreads1 olives1 etc4 ,if too thick now1 thin the mixture with a little mushroom liquor4 ,as soon as all the ingredients are heated through remove from the fire and turn into the shells4 ,timbales of sweetbreads ,blanch and chop two pairs of sweetbreads until as fine as powder1 then rub them very smooth with the back of a silver spoon4 ,work into this paste a gill of sweet cream and the beaten yolks of two eggs4 ,season with salt and white pepper1 and beat long and hard4 ,butter small timbale molds or 8nappies10 and pour the mixture into them4 ,set the molds in a pan of hot water and bake in a hot oven until 8set40 ,loosen the contents of the nappies with a sharp knife1 and turn out the molds upon a hot dish4 ,pour a white sauce about them4 ,sweetbreads en nid ,follow directions for larded sweetbreads1 and keep hot4 ,make a 8nest0 for them of cold boiled ham shredded into bits hardly larger than coarse straw2 cold roast chicken1 turkey or veal1 and cold boiled spaghetti in four-inch lengths4 ,arrange upon a hot platter to simulate a nest1 pour a little scalding1 well-seasoned gravy over them1 and set the dish in a hot oven about five minutes4 ,have ready a large cupful of rich tomato sauce1 strained and thickened with a roux of butter and flour1 and seasoned with salt1 paprika and onion juice4 ,lay the sweetbreads upon the 8straw10 and pour the boiling tomato sauce over all4 ,a baked mince ,mix together two cupfuls of minced cold lamb1 chicken or veal1 one cupful of chopped ham and one cupful of fine bread-crumbs4 ,moisten thoroughly with well-seasoned soup stock4 ,turn into a greased bake-dish and set in the oven until heated through4 ,break upon the top of the mince as many eggs as will lie side by side on it1 sprinkle with salt and pepper1 return to the oven and bake until the whites are set and firm4 ,send to table in a pudding-dish4 ,curried beef ,melt three tablespoonfuls of butter in a frying-pan and cook in it for five minutes an onion1 sliced4 ,remove the onion1 and stir into the melted butter two tablespoonfuls of browned flour1 mixed with a tablespoonful of curry powder4 ,cook until they bubble1 then pour on them a pint of beef stock4 ,stir until you have a thick1 brown sauce4 ,season with salt and mix with it two cupfuls of cold roast beef cut into dice4 ,toss and stir until the meat is heated through4 ,have ready on a platter a hollowed mold of boiled rice1 and pour the meat and sauce in the center and about the base of this4 ,curried veal ,cut three pounds of lean veal into dice an inch square4 ,fry a sliced onion in two tablespoonfuls of butter until it begins to color4 ,strain out the onion2 heat the butter to hissing1 put in the meat cubes and shake over the coals until heated through and slightly browned4 ,turn the contents of the frying-pan into a pot1 rinsing out the pan with a cupful of boiling water1 just enough to cover the meat4 ,sprinkle over all three tablespoonfuls of finely-minced salt pork and some chopped parsley1 cover closely and stew gently for two hours1 or until the veal is tender4 ,drain the meat free from gravy in a colander and keep hot over boiling water4 ,return the gravy to the fire2 add salt if necessary4 ,have ready in a cup a great spoonful of browned flour1 wet to a paste with cold water4 ,when smooth1 add a teaspoonful of curry1 and stir in well before adding both to the hot gravy4 ,as it begins to boil put in the meat2 cook gently 7covered7 ten minutes1 and serve4 ,always serve boiled rice with curry1 the same person helping both4 ,a large spoonful of the rice is put upon the heated plate1 and the curry poured over it4 ,bananas that have been chilled upon the ice are a most grateful accompaniment to curry of any kind4 ,one is given to each person1 who peels and slices it with a silver knife4 ,curried lamb or mutton ,make in the same way1 substituting either of these meats for veal4 ,if you like1 stir a little currant jelly into the gravy4 ,curried chicken ,joint the chicken as for frying1 divide the breast and the back into two pieces1 and proceed as with a curry of veal4 ,it is particularly nice and popular with all who have been gently led on to appreciate a savory curry4 ,a 8toss-up0 of veal ,make a roux of one tablespoonful of butter and the same of flour2 when very hot and bubbling1 add a little onion juice1 pepper and salt1 four tablespoonfuls of hot milk 7cream if you have it71 with a pinch of soda heated in it2 lastly1 six tablespoonfuls of rich1 strained tomato sauce4 ,stir in two cupfuls of cold veal1 cut into dice1 and the moment it begins to boil remove from the fire to a hot dish4 ,mince of veal garnished with eggs ,make the mince as directed in foregoing recipe1 but somewhat stiffer2 season highly1 bring to a boil and mold in the middle of a hot platter4 ,against this hillock of mince lay fried eggs1 neatly trimmed1 and outside of these curled strips of fried breakfast bacon4 ,this dish will be much improved by the addition of half a can of mushrooms1 minced fine4 ,mince of lamb and rice ,this is very much like the mince just described1 the main difference being that a cupful of cold boiled rice and a green sweet pepper minced fine are added to the meat and tomato sauce4 ,you may also substitute poached eggs for fried1 and ham for bacon4 ,any of the dishes just mentioned make savory a plain family luncheon1 and may be easily prepared at little expense by the housewife who keeps a bright lookout for available 8left-overs40 ,an ,italian hotch-potch which became a favorite with us under the general name of 8,frittura0 during the winters we spent in ,florence4 ,i suppose that it was a weekly clearing-house for all manner of leavings from roast and boiled meats1 but it was good6 ,calf's and poultry livers2 cold mutton1 lamb and veal2 calf's brains2 now and then oysters2 small artichokes2 sprigs of cauliflower2 potatoes2 celery--all cooked1 cut into small pieces1 seasoned1 rolled in flour1 next in egg1 again in flour1 and fried2 first the meat1 then the vegetables1 in boiling oil1 and drained1--were duly sorted1 but served upon one and the same dish--very hot4 ,stew of mutton and peas ,cut three pounds of lean mutton into dice4 ,in a pot fry six slices of fat salt pork2 when crisp1 remove them with a skimmer and lay in the grease the mutton1 dredged with flour and half an onion sliced4 ,cook for five minutes1 then cover with cold water and simmer until the meat is very tender4 ,remove the meat1 lay it on a platter1 sprinkle with salt and pepper and keep it hot while you thicken the gravy in the pot with a brown roux1 and season it to taste with a tablespoonful of tomato catsup1 a teaspoonful of kitchen bouquet and salt and pepper to taste4 ,now add the contents of a can of peas4 ,these peas should have been drained and exposed to the air for an hour4 ,bring the stew to a boil1 cook for five minutes1 return the meat to the pot for a minute1 then pour all into the hot platter4 ,mince turnovers ,two cupfuls of flour1 sifted twice with one rounded teaspoonful of baking-powder and half as much salt4 ,chop into it two tablespoonfuls of butter1 and wet up with a cupful of milk1 quickly and lightly4 ,roll into a sheet less than a quarter-inch thick1 and this into squares about six inches across4 ,put into the middle of each square a large tablespoonful of minced poultry1 veal1 ham or lamb--or a mixture of these well-seasoned and wet with gravy4 ,double the paste into a triangle1 enfolding the meat2 pinch or print the edges to hold them together1 and bake4 ,they are good hot or cold4 ,beef with sauce piquante ,cut slices from yesterday's roast of beef1 mutton or veal4 ,put into a saucepan three tablespoonfuls of butter1 a teaspoonful of vinegar1 a half-teaspoonful of kitchen bouquet1 a tablespoonful of tomato catsup1 a teaspoonful of made mustard1 and salt and pepper to taste4 ,stir these ingredients well together and lay the sliced meat into the sauce thus prepared4 ,turn the meat over and over until heated through1 and serve with the sauce poured over it4 ,larded beef ,with a sharp knife make through a round of beef incisions an inch apart4 ,into the holes thus made stick long strips of fat salt pork4 ,rub the meat with a dressing made of equal parts of oil and vinegar1 seasoned with salt and pepper4 ,let the meat lie in this for eight hours4 ,put the meat into a covered roaster1 pour a pint of beef stock around it and roast for four hours4 ,set away in the gravy with a weight on the top4 ,when cold1 slice very thin and serve4 ,beef loaf ,mix together three pounds of chopped raw beef1 one-quarter of a pound of minced salt pork1 one cup of cracker dust1 two teaspoonfuls1 each1 of salt and pepper1 and moisten all with two beaten eggs and a teaspoonful of onion juice4 ,work in two tablespoonfuls of melted butter1 and pack in a greased mold4 ,cover2 set in a roasting-pan of boiling water1 and cook in a steady oven for two hours4 ,let the loaf get cold in the mold before turning out4 ,veal loaf ,chop two pounds of cold cooked veal very fine1 and work into it a teaspoonful1 each1 of salt1 pepper and onion juice1 a dozen chopped olives and as many minced mushrooms4 ,wet with a half-pint of veal or chicken stock4 ,pack in a greased mold and cook as in the preceding recipe4 ,have the loaf very cold before turning it out4 ,pressed veal ,boil two pounds of lean veal in enough water to cover it4 ,when cold1 remove the meat from the liquor1 skim the grease from the latter and chop the meat fine4 ,to the chopped veal add a cupful of minced boiled ham and two hard-boiled eggs1 chopped4 ,season the veal liquor with celery salt1 pepper1 a little tomato catsup and a dash of nutmeg4 ,make the chopped meat very moist with this liquor and press the mass hard into a buttered mold4 ,cover and set in the oven for half an hour4 ,remove from the oven2 keep in a cool place for twenty-four hours1 and turn from the mold upon a chilled platter4 ,jellied tongue ,boil a tongue1 and when cold place it in a brick-shaped mold4 ,into a pint of seasoned and heated beef stock stir a half-box of soaked gelatine1 and when this is dissolved pour the stock around the tongue in the mold4 ,when cool1 set on the ice until the jelly is very firm4 ,turn out on a cold platter4 ,jellied chicken ,boil a chicken the day before it is to be used4 ,when the liquor is cold skim from it every bit of fat4 ,soak a half-cup of gelatine in a cup of cold water for two hours4 ,remove all skin from the chicken and cut the meat into neat dice4 ,cut two dozen canned ,french mushrooms into halves4 ,stone and halve one dozen large olives4 ,bring to a boil and strain a pint of the chicken liquor2 stir into it the soaked gelatine1 and set aside to cool4 ,as it begins to thicken prepare your chicken loaf in the following manner3 ,in a buttered mold lay a stratum of the chicken1 sprinkle with pepper and salt1 and a few halved olives and mushrooms1 pour upon this the thickening1 but still liquid1 jelly4 ,then add more chicken1 mushrooms and olives2 pour upon them more jelly1 and proceed in this manner until the mold is full4 ,set in a cool place for twenty-four hours before using4 ,lay a warm cloth for a moment about the mold1 then invert it upon a chilled platter4 ,this loaf is delicious served with lettuce and mayonnaise4 ,beefsteak and sherry sauce ,broil a porterhouse steak over a clear fire until done4 ,lay on a hot platter4 ,make a sauce of a cupful of beef bouillon1 thickened with a tablespoonful of brown roux1 and when this is smooth add to it a wineglassful of sherry1 a tablespoonful of onion juice and a half-cupful of ,french mushrooms1 cut in half4 ,boil up once and pour over the steak4 ,mock roast chicken ,boil and chop fine the giblets from three chickens saved from roast or fricassee4 ,trim the fat from a good-sized1 but not thick1 round steak4 ,make a forcemeat in the following manner3 ,mix together the chopped chicken giblets1 two hard-boiled eggs1 chopped fine1 and a half-cupful of fine bread-crumbs4 ,moisten all with chicken stock4 ,lay the steak upon the table1 cover thickly with the forcemeat and roll it up1 as you would a sheet of music1 tying it in shape with stout strings4 ,melt two tablespoonfuls of butter in a frying-pan and cook the steak in this just long enough to brown it lightly4 ,remove the meat from the pan and put over the fire in a large pot4 ,add to the fat in the pan a tablespoonful of browned flour and pour upon it two cups of chicken stock4 ,stir to a smooth sauce1 season to taste and pour over the steak in the pot4 ,cover closely and simmer for an hour and a half4 ,transfer the meat to a hot platter1 remove the string1 and pour the sauce over it4 ,stewed rump steak ,trim the fat from the edge of a thick rump steak1 and put the steak over the fire in a large pot4 ,pour over it a cup of cold water1 cover closely and set at the side of the range1 where it will simmer for three-quarters of an hour after it reaches the boil4 ,remove the meat from the pot and transfer to a baking-pan2 season the gravy and pour it over the top1 and cook for fifteen minutes longer1 basting three times during the process4 ,remove the steak to a hot platter and set in the open oven while you add to the gravy a cup of soup stock and thicken it with a little browned flour rubbed to a paste with a spoonful of butter4 ,season with kitchen bouquet1 celery salt and a half-teaspoonful of good sauce4 ,add a dozen canned mushrooms cut in half4 ,cook one minute and pour over the steak4 ,rump steak and tomatoes ,with a sharp carving-knife split a thick rump steak1 thus making two thin steaks4 ,spread the lower half of this with bits of butter1 a little minced ham and a cupful of tomatoes4 7,use the canned tomatoes1 straining off the juice and using it for the sauce47 ,lay the upper half of the steak1 sandwich-wise1 upon the lower1 and fasten the two together with small1 stout skewers4 ,lay the meat in a covered roasting-pan1 dash a cup of boiling water over it1 and cook1 allowing twenty minutes to each pound4 ,transfer to a hot dish1 remove the skewers and pour over the steak a savory tomato sauce4 ,mutton mince with tomatoes ,make three cups of good tomato sauce thickened with a heaping teaspoonful of flour rubbed into one of butter4 ,keep hot in a double boiler set at the side of range4 ,toast slices of bread1 butter1 spread on a platter1 and put a tablespoonful of tomato sauce on each4 ,into the remainder of the tomato sauce turn two cupfuls of minced mutton1 put the saucepan over the fire1 stir until the meat is thoroughly heated1 season to taste and pour upon the toast4 ,porterhouse steak with oysters ,broil a fine tender steak on both sides and transfer it to a hot dish4 ,pepper and salt well1 then rub into the steak a mixture of butter rubbed to a cream with the juice of half a lemon4 ,put one pint of oysters into a saucepan without any of the liquor4 ,stir until the edges ruffle1 add one tablespoonful of butter creamed with an equal amount of flour and cooked to a roux4 ,pour over the hot steak and serve at once4 ,savory stew of beef ,cut two pounds of raw lean beef into very small strips1 almost like straws1 with a keen blade4 ,put into a saucepan2 cover with cold weak stock1 or1 if you have none1 with cold water1 and cook slowly two hours4 ,put into another saucepan a cupful of rich brown stock1 one small onion chopped fine1 a little grated nutmeg1 cayenne pepper and the juice of half a lemon2 boil these ingredients a few minutes and mix with the beef1 adding a little browned flour if necessary4 ,dish upon a hot platter1 lay triangles of fried toast about the base1 and serve4 ,roulades of beef ,cut two pounds of lean steak into pieces about five inches long and half as wide1 and less than half an inch thick4 ,make a forcemeat of cooked sausage1 chopped fine1 and mixed with one-fourth as much fine1 buttered and seasoned bread-crumbs4 ,place two tablespoonfuls of this mixture on each piece of meat1 roll them into the shape of a small cylinder1 and sew both ends with fine thread4 ,let them brown in butter in a frying-pan1 then put them into a saucepan with the juice of a lemon1 two cupfuls of brown stock1 a carrot and an onion1 sliced1 and salt and pepper to taste4 ,cover closely1 and cook for two hours4 ,transfer to a hot platter1 clip and draw out the thread2 thicken the gravy left in the saucepan with browned flour1 add a little ,worcestershire sauce and a glass of sherry2 boil up once and pour over the roulades4 ,how to use up the cold tongue ,cut cold boiled beef-tongue into dice4 ,make a roux in a saucepan with two tablespoonfuls of butter and the same amount of flour1 salt1 pepper1 and the juice of half a lemon4 ,add a cupful of strained tomato4 ,simmer slowly for ten minutes4 ,strain1 return to the saucepan1 lay in the tongue and let it stand where it will keep hot without boiling for five minutes4 ,serve in a hot platter4 ,this is still better if made of fresh beef's tongue4 ,galantine ,cut a strip of lean veal from the loin or the breast1 about six inches wide and twice as long4 ,prepare a forcemeat of cooked ham1 chopped mushrooms1 any scraps of poultry you may have1 the yolks of two hard-boiled eggs1 one-third as much crumbs as you have meat1 season with paprika and grated onion4 ,lay this forcemeat in the center of the veal1 roll up carefully1 wrap in cheese-cloth and sew up closely4 ,lay it in a plate in a kettle1 cover with cold water1 add one-half teaspoonful of salt1 one bay leaf and a sprig of thyme1 cover and boil for fifteen minutes4 ,then put it at one side of the fire where it can only simmer for two hours4 ,when done set aside1 with a plate upon it and a heavy weight upon the plate1 until next day4 ,clip the threads1 unwrap the meat and serve1 garnished with cress and nasturtiums4 ,cut perpendicularly4 ,chipped smoked beef ,shred the beef into thin straws4 ,make a white sauce1 lay in the beef and simmer for five minutes4 ,then stir in a beaten egg1 a little onion juice and pepper4 ,stir until the egg is set1 and serve upon toast4 ,brains on toast ,scald and blanch the brains1 beat smooth1 add three eggs and beat hard4 ,have ready a tablespoonful of butter in a frying-pan hissing hot2 turn in the mixture and stir steadily for three minutes4 ,serve upon rounds of toast4 ,baked calf's liver 7larded7 ,lard with strips of fat salt pork1 inserted perpendicularly4 ,the lardoons should project on both sides4 ,cover the bottom of a saucepan with minced pork1 place the liver on it2 add a carrot1 two small onions1 a half-dozen stalks of celery1 all chopped fine2 the juice of a lemon and a quart of strong stock2 cover the saucepan and bake slowly for two hours and a half1 basting often with the liquor in the pan4 ,when done remove the liver1 and put into the oven for a few minutes to brown2 make a rich gravy of the remainder of the gravy in the pan2 put the liver in the center of the dish1 strain the sauce and pour over it4 ,mock pt de foie gras ,when poultry is in full season and the weather is cold1 save the giblets from half a dozen fowls1 boiling them1 salting slightly to keep them and setting them in a cold place4 ,when you have enough1 chop them1 rejecting tough portions1 and run through a vegetable press4 ,work to a smooth paste with melted butter1 season with paprika1 salt1 and a dash of onion juice4 ,pack down in small jars1 pour melted butter over the top1 and keep in a cool1 dry place4 ,if you will boil a few mushrooms in salted water1 strain1 cut them into coarse dice and intersperse throughout the paste1 you will have a veritable imitation of the famous ,strasburg pts4 ,you may substitute calf's1 lamb's or pig's liver for those of fowls if you can not get the latter4 ,savory ham ,fry slices of boiled ham on both sides4 ,transfer to a hot dish4 ,cook together in a frying-pan four tablespoonfuls of vinegar1 a teaspoonful of granulated sugar1 a teaspoonful of ,french mustard1 and a dash of paprika4 ,stir until very hot1 and pour over the fried ham4 ,cottage pie 7,contributed7 ,chop cold meat very fine4 ,to each cupful add one saltspoonful of salt and one-and-a-half saltspoonfuls of pepper1 a pinch of summer savory and one-half cupful of stock4 ,put into a baking dish and cover with a crust of mashed potatoes4 ,brush over the top with milk and bake in an oven to a golden brown4 ,breaded tongue with tomato sauce 7,contributed7 ,take six slices of cooked tongue1 one-half can of tomatoes1 one slice of onion1 three tablespoonfuls of butter and a bit of bay leaf1 three tablespoonfuls of flour1 one-third cupful of bread-crumbs and one egg4 ,cut the tongue in slices about one-half inch thick4 ,dip into the crumbs1 then in the egg and then in the crumbs again1 and saut in butter4 ,place on a dish and pour around it a sauce made by cooking together the tomatoes1 onion and bay leaf fifteen minutes4 ,season with salt and pepper4 ,steamed beef 7,contributed7 ,select a piece of lean beef1 wipe well with a cloth wrung out of cold water2 remove all pieces of fat and gash with a sharp knife4 ,put the meat into a stone crock1 sprinkle with salt and pepper and put in a few cloves4 ,cover with a tight lid4 ,cook in an oven slowly for several hours allowing no steam to escape4 ,when done the meat will be very tender4 ,irish stew ,take a pound of meat from the neck of beef or mutton and cut into neat pieces4 ,stew gently1 and about an hour before it is done season and add two onions cut into dice and two carrots also cut into dice4 ,about half an hour before the meat is done add two potatoes and three stalks of celery cut into dice4 ,serve on a platter1 putting the vegetables around the meat4 ,veal loaf 7raw meat7 ,put three pounds of raw veal and one-fourth pound of salt pork through the meat chopper2 add to this one teacupful of fine bread crumbs1 one tablespoonful of butter1 three beaten eggs to which four tablespoonfuls of cream have been added1 one teaspoonful of pepper1 three teaspoonfuls of salt and two teaspoonfuls of powdered sage4 ,mix well together and form into a loaf4 ,bake in a mold two and a half hours1 basting with butter and water4 ,peppers stuffed with giblets ,extract the seeds from large sweet green peppers1 and cut the latter into halves4 ,pour boiling water over them to mellow their pungency4 ,leave them in this until they are cold and set them on ice to get firm4 ,when ready to cook them fill each half with minced giblets seasoned and moistened with gravy4 ,put the halves together1 fasten in place with skewers or toothpicks1 set in a bake-dish2 pour in enough stock to prevent scorching and bake1 covered1 twenty minutes4 ,,familiar ,,talk ,,living ,,to ,,learn ,when one is too old to learn anything1 his day of life is virtually over1 so far as usefulness to his kind goes4 ,the ten or twenty years left to him upon earth are a blunder on the part of some one1 and we know that the ,creator and ,father of us all makes no mistakes4 ,in the eloquent 7and pessimistic7 description of old age from the pen of the royal preacher-poet1 we read that the aged shall be afraid of that which is high4 ,the shrinking from new emprises1 characteristic of the days when the almond-tree shall blossom and the knees that upbear 7or keep7 the house1 shall tremble1 is excusable when physical infirmity has enfeebled nervous forces and digestion4 ,there is no excuse except this for the cessation of mind-growth4 ,this may sound didactic4 ,it is written with a purpose4 ,given a sane mind in a sane body1 and learning should go on indefinitely4 ,the man or woman of mature years leaves off lessons because he chooses to get out of the habit of study4 ,the prejudice against old cooks--said by one authority to be either drunk or crazy as a class--is founded upon this disinclination to learn novel methods4 ,she who honestly aspires after excellence never thinks that she has reached it4 ,when1 in saying1 8that is not ,,my ,,way10 a cook believes that she has put an end1 not only to controversy1 but to any suspicion that the world may have moved an inch or two since she learned her trade--she registers herself among the incurables4 ,the mistress who yields to the earliest manifestations of an inclination to draw the dead line in housewifely progress is weakly indulgent or blindly foolish4 ,in one wealthy family1 not a hundred miles from a great city1 8a valued old servant0 played the tyrant for over a score of years4 ,little by little1 the employers1 mindful of her long term of faithful service1 admitted her pleas that this or that new-fangled way was opposed to her habits and inclination1 until family bills of fare were monotonous to boredom1 the style of serving that of a preceding generation4 ,at last ,elizabeth died and was buried at the master's expense4 8,it's dreadful1 ,i suppose10 piped the youngling of the long-suffering band on the way home from the funeral4 8,but it ought to be some comfort that we won't be obliged to have rice pudding three times a week any more40 ,faithful ,elizabeth had her epitaph4 ,nothing is more solemnly and sadly sure in this rushing age than that he who does not keep up with it will be thrown down and trampled out of sight4 ,it is a trifle1 apparently1 when a woman tabooes oil in salad dressing because she 8has never been used to putting it in10 when she thinks mint sauce a 8trashy0 accompaniment to roast lamb1 and 8won't hear of hot sauce with cold pudding10 or whipped cream as an accompaniment to ice-cold raw tomatoes4 ,when the vegetable dishes must all be set on the table with the meat1 8as she has always had them10 and lettuce be cut up and dressed in the kitchen at the cook's convenience1 instead of being served1 crisp and cool1 from the deft fingers of some member of the family who is 8up in salads40 ,each protest is a symptom of decadence which is wilful1 not inevitable4 ,she has stopped learning because she has 8stopped40 ,in time1 mental muscles become stiff1 but disuse is the cause of the change4 8,i account that day lost in which ,i have learned no new thing10 said an aged sage4 ,our housewife may lay the saying to heart4 ,if there be a better way than hers of doing anything--from making pickles to giving a wedding supper--she should be on the alert to possess herself of it4 ,it is not true that it is easier for young people to keep themselves and their houses abreast of the times than it is for their elders4 ,the first step that counts in the downward road is the tendency not to take any step at all4 ,to stand still is to be left4 ,many who believe that they cultivate the seeing eye1 the hearing ear1 and the willing1 receptive mind1 live and die without learning the great truth that the mighty thing we call ,life is made up of minute matters4 ,they see and admire the coral reef that heaves a back a mile long out of the surf1 and give never a thought to the coral builders4 ,a man who thinks much and observes much1 once told me that one essential difference between a man's work and a woman's is that he grasps general principles while she gives her attention to details4 ,a man1 according to this authority1 is an impressionist painter1 handling his brush boldly1 dashing in broad effects of light and shadow1 while a woman finishes each object carefully1 sometimes1 after the manner of the ,dutch school of painting1 showing the very hairs upon the brawny peasant's arm4 7,i may be excused for saying1 in passing1 that1 being a woman1 ,i founded upon his general principle the particular moral that one sex supplements the other1 and that the ,creator meant the work of the world to be done by them in concert47 ,he had turned from his desk to talk with me and1 while talking1 looked ruefully at an inky forefinger4 8,i should keep some pumice stone1 or acetic acid1 or acetate of soda1 or ammonia1 here to remove ink-stains10 he said4 8,i always spill ink in filling my fountain pen40 ,a box of matches was in a pigeonhole2 a wet sponge1 used for stamping and sealing letters1 was close to the disfigured hand4 ,i bade him wet the match and rub it upon the stain until it disappeared--the work of a minute4 ,the sulphur in the ever-convenient match acted upon the black spots without blackening the skin1 whereas any one of the four detersives he had mentioned would have left a hard1 disagreeable sensation upon the cuticle4 ,he was all right as to the principles4 ,the one driblet of practical wisdom was for the moment worth them all4 ,a bright young woman whom ,i am glad to know1 has written a little book entitled1 8,,first ,,aid ,,to ,,the ,,young ,,housekeeper40 ,it includes scores of things which everybody ought to know1 and which everybody else1 especially the writer of household manuals1 takes it for granted that the housewife does know4 ,it is intelligent attention to this very matter of detail that constitutes the 8finish0 of work of whatever kind4 ,one of the 8,sunday books0 of my childhood was a series called 8,,the ,,week10 a story of ,english cottage life4 ,i can recall many sentences and the whole story in substance4 ,one remark was to this effect3 8,mary was a good housekeeper2 ,nanny an indifferent4 ,nanny's hearth was free of ashes and cinders1 but dusty in the corners4 ,mary's was not only swept1 but pipe-clayed4 ,mary's kettle was bright and black2 ,nanny's clean1 but brown and dull40 ,that is1 ,nanny had mastered general principles2 ,mary looked to details4 ,i read last week in a woman's corner of a daily paper a letter from a grateful housewife whose hall carpet had been deluged by the kerosene from a broken lamp4 ,by the advice of a visitor she promptly covered the great spot with dry oatmeal4 ,when this was swept off in the morning not a trace of the oil remained4 8,my husband explains this by saying that the oatmeal is at once an alkali and an absorbent10 she writes4 8,i pass the useful knowledge on40 ,a careless servant knocked a lamp from the table in the bedroom of my summer cottage and the matting got a full quart of the best kerosene4 ,i had the floating oil wiped up with a clean1 soft cloth1 opened the windows1 shut the door1 and let no one enter the room for twelve hours4 ,not a trace of grease remained at the end of that time4 ,the volatile oil had effaced itself4 ,the alkaline absorbent was not needed4 8,we are all fond of cauliflower2 my husband and sons like young onions in the season10 said the mistress of a big house4 8,we can not have either of these vegetables cooked on account of the odor4 ,it fills the house from cellar to attic40 ,a housewife who lives in a tiny city flat has both of these dishes whenever she likes4 ,the vegetables are put over the fire in cold water2 a little salt is thrown in1 and the pot is left uncovered4 ,if these rules be strictly obeyed1 the rising odor during cooking will be scarcely perceptible4 ,a physician1 driving with his wife through a lonely country neighborhood1 heard screams issuing from the open door of a cottage and went in to see if he could be of use4 ,a child had upset a kettle of boiling water upon its legs and feet and was in agony from the scald4 8,have you linseed oil and lime water in the house80 asked the doctor4 ,before the distracted mother could say that there was neither1 the doctor's wife said1 8,do you burn wood in any room80 ,there was a wood-stove in the parlor4 ,there is always lard in the country pantry4 ,in three minutes an ointment of lard and soot from the stovepipe was beaten up and spread upon old linen2 in five minutes the scalds were covered with it4 ,the relief was speedy2 the cure complete in a day or two4 ,the wise housewife gleans a great store of precious driblets against the hour and minute of need4 ,such study of details is like sweeping up gold filings4 ,the separate particles are nominally valueless1 compared with the mastery of great principles4 ,when massed and assorted1 they go far toward making life easy4 ,a suggestive ,german fable is of a trooper who saw a loose horseshoe on the ground as he was going into battle1 got down1 picked it up and hung it about his neck by a string4 ,in the first charge a bullet struck the horseshoe and glanced aside harmlessly4 8,ha60 said the trooper4 8,even a little armor is a good thing1 if rightly placed40 ,the horseshoe was 8a detail40 ,illustration3 ,,croquettes ,,general ,,directions 7,which the housewife is particularly requested to read7 ,two things are essential to the excellence of croquettes4 ,the mixture composing them must not be too stiff4 ,the fat in which they are cooked must be boiling when they go in1 and deep enough to float them4 ,if these conditions are neglected1 you will have a pasty1 sticky compound1 soaked with grease and misshapen1 perhaps scorched on the under side4 ,the hot fat should form a crust instantly which prevents the fat from touching the interior of the croquette4 ,always make out croquettes at least a couple of hours before they are to be cooked2 roll in egg1 then in fine crumbs1 or in cracker-dust2 arrange upon a floured dish1 not touching one another1 and leave upon ice1 or in a very cold place to stiffen4 ,oyster croquettes ,cook twenty-five oysters in their liquor until they just begin to ruffle1 remove from the fire1 drain 7reserving half a cupful of the liquor71 and chop fine4 ,stir together over the fire two tablespoonfuls of flour and two of butter and pour on them a half-cupful of cream with a pinch of soda in it1 and the half-cupful of oyster liquor4 ,when beaten to a smooth sauce add slowly the beaten yolk of two eggs1 then the chopped oysters1 salt and pepper and a pinch of grated nutmeg4 ,remove at once from the fire and set aside to cool4 ,when very cold form into croquettes4 ,lobster croquettes 7,contributed7 ,two cupfuls of minced lobster seasoned well with paprika1 salt and a little mace4 ,one-fourth the quantity of bread-crumbs1 i4 e4 about half a cupful4 ,four tablespoonfuls of cream1 heated 7with a pinch of soda71 and thickened with a teaspoonful of butter rolled in flour4 ,make a thick paste of the mixture2 let it get stiff and cold2 make into croquettes1 roll in egg and cracker-crumbs2 set on the ice for an hour2 roll again in cracker-dust and fry in deep1 hot cottolene or other fat1 which has been heated slowly4 ,drain1 garnish with lemon and parsley and serve4 ,chicken croquettes ,cook together in a saucepan a tablespoonful of flour and one of butter until they are blended4 ,pour upon this white roux a cupful of rich milk1 and when you have a smooth white sauce stir in a cupful and a half of minced boiled or roast chicken4 ,season to taste with celery salt1 white pepper and a dash of nutmeg4 ,cook until well heated1 then add the yolks of two eggs and cook for just two minutes before removing from the fire4 ,set aside until cold and stiff2 mold into croquettes1 roll in cracker-dust1 in beaten egg and yet again in cracker-dust1 and set on the ice for two hours before frying4 ,turkey croquettes ,make in the same way1 but mince more finely1 as the meat is firmer and harder4 ,veal croquettes ,make a forcemeat of two cupfuls of minced veal1 two tablespoonfuls of bread-crumbs1 one scant teaspoonful of salt1 one-quarter teaspoonful of paprika1 one-eighth teaspoonful of mace1 one teaspoonful of onion juice1 a tablespoonful of butter and the yolks of two raw eggs4 ,stir in a saucepan over the fire until the mixture is heated through1 and set aside to cool4 ,when cool1 make up into croquettes1 dip in beaten egg1 roll in egg and fine crumbs and fry4 ,serve with tomato sauce4 ,veal and spaghetti croquettes ,mix together a cupful1 each1 of cold cooked veal and of cold boiled spaghetti1 both minced fine4 ,season with salt1 paprika and onion juice4 ,stir into a cupful of drawn butter1 well thickened2 cook together in a saucepan until smoking hot1 when add the yolk of a raw egg and a tablespoonful of ,parmesan cheese 7powdered74 ,form into croquettes1 dip into beaten egg1 roll in breadcrumbs and fry in smoking hot cottolene or other fat1 or dripping until brown4 ,serve with tomato sauce4 ,chicken and macaroni croquettes ,make as directed in the foregoing recipe1 omitting the cheese4 ,a nice sauce for either of these dishes is stewed and strained tomatoes1 thickened with a tablespoonful of butter rolled in flour and cooked one minute before a large tablespoonful of grated ,parmesan cheese is stirred in4 ,rice croquettes ,beat an egg light and stir it into a cupful of boiled rice2 add a teaspoonful1 each1 of sugar and melted butter1 salt to taste1 add enough cream to form the mixture into croquettes of the right consistency4 ,dip each croquette into beaten egg1 then in cracker-dust and set all for two hours in a cold place before frying in boiling cottolene1 or other fat1 to a golden brown4 ,croquettes of brains ,calf's1 or lamb's or pig's brains may be used for this dish4 ,wash the brains in cold water1 put them over the fire in boiling water1 cook for two minutes1 drain and lay in ice-cold water until cold and stiff4 ,beat them into a paste4 ,have ready some thick drawn butter and beat into the brains until the paste is smooth and stiff enough to handle2 add1 then1 flour to stiffen it yet more2 season with pepper1 salt and a little very finely minced parsley2 flour your hands1 make the paste into croquettes2 roll in egg and cracker-crumbs2 set on the ice for two hours--or more--and fry in deep boiling cottolene or other fat4 ,drain and serve4 ,veal and ham croquettes ,mince enough cold veal to make a cupful when chopped2 mix with it half as much cold boiled ham and one-fourth as much fine crumbs4 ,rub the yolk of a hard-boiled egg through a colander or vegetable press1 and add to the mixture4 ,season with pepper and onion juice and moisten with thickened gravy or with drawn butter4 ,lastly1 whip in a raw egg to bind the mixture and make into croquettes4 ,roll in egg and in crumbs1 set aside to form and stiffen1 and fry4 ,potato croquettes ,work to a paste two cupfuls of mashed potatoes and a tablespoonful of melted butter4 ,season with salt and pepper and beat light with a raw egg4 ,form into balls or croquettes2 roll in egg and then in cracker-dust2 let them stand on ice until stiff and fry in deep1 boiling cottolene or other fat4 ,drain off every drop of fat and serve hot4 ,hominy croquettes ,make precisely as you would potato croquettes1 beating hard until the mixture is entirely free from lumps1 hominy being more adhesive and cohesive than potato4 ,fish and potato croquettes ,one cupful of cold cooked fish picked to pieces with a fork1 and one-third the quantity of mashed potato worked to a stiff cream with a little drawn butter and seasoned with pepper1 salt and a dash of ,worcestershire sauce4 ,make into croquettes2 roll in egg1 then in cracker-crumbs2 let them get cold and firm and fry in deep1 hot cottolene or other fat4 ,beef croquettes ,two cups of minced cold roast beef or steak--7never corned beef74 ,one-quarter as much mashed potato4 ,season well with pepper1 salt and onion juice1 with a little very finely minced parsley4 ,enough gravy to moisten the mixture and a raw egg to bind it4 ,work together well1 mold into cones1 cover with egg and cracker-dust2 let them get chilled for two hours and fry in deep1 boiling cottolene or other fat1 or dripping4 ,potato and nut croquettes ,blanch the kernels of two dozen ,english walnuts1 or twice that number of pecans1 by pouring scalding water over them and leaving them in it until the skins crack and curl4 ,strip them bare1 spread on a dish1 sprinkle lightly with celery salt and paprika1 and let them get perfectly cold4 ,when crisp1 pound in a mortar1 or chop and crush fine4 ,mix with them two cupfuls of mashed potatoes1 into which you have worked a little cream1 butter and salt while hot4 ,beat into the mixture the raw yolk of an egg4 ,mold into croquettes2 set aside until stiff2 roll in egg and then in cracker-crumbs1 and fry4 ,dry in a hot colander and serve at once4 ,celery croquettes ,cook together a tablespoonful of flour and one of butter1 and when they bubble pour upon them a cupful of milk4 ,when this is thick and free from lumps pour it gradually upon the beaten yolks of two eggs4 ,now add a cupful of celery cut 7not chopped7 into tiny bits1 season with celery salt and white pepper and turn out to cool4 ,when cold form with floured hands into small croquettes1 roll these in cracker-dust1 then in beaten egg1 again in cracker-dust and set aside for an hour before frying in deep1 boiling cottolene or other fat1 always brought gradually to the boil4 ,oyster-plant croquettes 7,contributed7 ,boil1 mash and season the oyster-plant1 mold into shapes1 sprinkle with bread-crumbs1 dip in egg and again in crumbs and fry in hot fat4 ,sweetbread croquettes 7,contributed7 ,take four sweetbreads1 removing pipes and membranes soak for an hour in cold salted water4 ,plunge into boiling salted water to which has been added a tablespoonful of vinegar2 cook twenty minutes4 ,drop again into cold water to harden4 ,chop them very fine and season with salt and pepper and a teaspoonful of grated onion4 ,add the beaten yolks of three eggs1 a tablespoonful of butter1 one-half cupful of cream and enough fine bread-crumbs to make soft enough to roll into balls4 ,dip in egg and then in bread-crumbs and fry in hot fat to a nice brown4 ,take up and drain on brown paper4 ,serve hot with sliced lemon4 ,mushroom croquettes ,mince fresh mushrooms fine with a keen blade2 season with pepper and salt2 add a tablespoonful of fine crumbs to each cupful of the chopped mushrooms2 work in a little melted butter and the beaten yolk of an egg4 ,when the mixture is cold form into croquettes and set on the ice until you are ready to cook them4 ,roll in egg and cracker crumbs and fry in deep fat4 ,,with ,,the ,,casserole ,the ,french name 8casserole0 has a certain amount of terror for the ,american housewife4 ,the foreign word startles her and awakens visions of cooking as done by a ,parisian chef1 or by one who has made the culinary art his profession4 ,she1 a plain1 every-day housekeeper1 would not dare aspire to the use of a casserole4 ,and yet the casserole itself is no more appalling than a saucepan4 ,it is simply a covered dish1 made of fireproof pottery1 which will stand the heat of the oven or the top of the range4 ,and the dainty cooked in this dish is 8casserole0 of chicken1 rice1 etc41 as the case may be4 ,like many another object of dread this1 when once known1 is converted into a friend4 ,casserole of chicken ,clean and joint a tender spring chicken4 ,put into a frying-pan three tablespoonfuls of butter and fry in this a small onion and a carrot1 both cut into tiny dice4 ,when these vegetables are lightly browned1 turn into the casserole1 add to them two cupfuls of clear soup stock1 in which three bay leaves and a little thyme have been boiled and then removed4 ,in this consomm lay the jointed chicken1 put the closely-fitting cover on the casserole and set it in a steady oven4 ,it should cook for an hour4 ,at the end of this time stir into the chicken a dessertspoonful of tomato catsup4 ,recover and cook for half an hour longer4 ,then add two dozen small ,french mushrooms which have been previously stewed for ten minutes1 lastly1 a glass of sherry4 ,season the whole to taste with pepper and salt and leave uncovered in the oven long enough for the chicken to brown4 ,fresh mushrooms are1 of course1 better than canned when you can get them4 ,casserole of rice and liver ,boil a cupful of rice in a quart of water until reduced to a soft paste4 ,mash this rice paste smooth with two tablespoonfuls of butter and salt and pepper to taste4 ,line a well-greased casserole with the mixture1 pressing the paste firmly against bottom and sides1 and leaving a large hollow in the center4 ,set in a cold place until stiff and firm4 ,meanwhile boil a pound of lamb's liver1 drain and chop fine4 ,heat in a saucepan two cupfuls of soup stock1 season with a teaspoonful of kitchen bouquet1 thicken with browned flour and stir into this sauce the minced liver4 ,fill the hollow in the center of the rice with the liver mixture1 sprinkle with breadcrumbs and set in the oven to brown4 ,casserole of potato and cheese ,boil a sufficient number of potatoes to make three cupfuls when mashed4 ,return the mashed potatoes to a saucepan and stir over the fire1 as you add slowly the beaten yolks of three eggs4 ,when the smoking mass is hot and stiff1 turn it into a greased casserole and press firmly against the sides1 leaving a hollow in the middle about the size of a kitchen teacup4 ,brush the top and sides of the potato with the white of an egg and set in the oven until glazed and firm4 ,meanwhile1 heat in a frying-pan or chafing-dish six tablespoonfuls of grated ,parmesan cheese in a gill of milk and when hot add to it the yolk of an egg1 a pinch of salt and a dash of paprika4 ,when this cheese-sauce is thick and hot1 remove the casserole from the oven1 fill the hollow in the middle of the potato with the cheese mixture1 sprinkle cracker-crumbs over the top of the potato and cheese and return to the oven to brown4 ,serve in the casserole and at once4 ,casserole of lamb or mutton chops ,trim the chops neatly1 removing every bit of fat and skin4 ,in the bottom of the casserole put a layer of pared and shredded tomatoes2 sprinkle with salt1 pepper1 a little sugar and a teaspoonful of onion juice4 ,lay three or four chops upon the tomatoes2 season them with salt and pepper2 arrange about them small pellets of parboiled potato1 cut with a gouge1 after the manner of ,parisian potatoes1--also a dozen or so champignons 7canned mushrooms74 ,now1 more tomato1 seasoned as before1 then more chops1 potatoes and mushrooms1 until all are used up in this order4 ,the upper layer should be tomatoes4 ,pour in a generous cupful of stock--bouillon1 consomm1 mutton broth1 or whatever you have2 cover and cook steadily for two hours if the casserole be large4 ,when the meat is tender to the trial-fork1 pour off the gravy carefully into a saucepan1 thicken with browned flour2 add the juice of half a lemon1 a teaspoonful of kitchen bouquet and a glass of brown sherry4 ,pour back over the contents of the casserole1 set in the oven for three minutes1 covered1 and serve in the dish4 ,an elegant dish can be made of unpromising chops by following these directions4 ,mock casseroles of chicken ,select large1 smooth1 tart apples of good flavor and of uniform size4 ,remove core with corer4 ,mince cold chicken fine1 season with salt1 a dash of cayenne1 pinch of powdered thyme1 one-half cupful of bread-crumbs1 moistened with three or four teaspoonfuls of sweet cream4 ,fill each apple and bake in oven4 ,serve hot or cold with mayonnaise as a salad4 ,creamed chicken ,carve enough meat from a cold roast chicken to make a pint when cut into small dice4 ,cook together in a saucepan a tablespoonful1 each1 of butter and flour2 when they are blended pour upon them a cup of white stock1 and when this is thick1 a cup of milk4 ,stir to a smooth sauce and add the minced chicken4 ,season to taste2 cook until the meat is very hot and serve4 ,creamed chicken and macaroni ,cut cold boiled or roast chicken into small dice of uniform size1 and into half-inch lengths half the quantity of cold1 cooked macaroni4 ,make a good white sauce1 season highly with paprika1 salt and a suspicion of onion juice4 ,beat two eggs light and stir into them four tablespoonfuls of cream1 heated1 with a pinch of soda4 ,mix well with the chicken and spaghetti2 put over the fire in a frying-pan1 or broad saucepan1 and stir and toss until smoking hot4 ,serve in a deep dish4 ,scallops of turkey or chicken ,chop the meat fine and to two cupfuls add a tablespoonful of butter1 two tablespoonfuls of bread-crumbs1 half a cupful of boiling water1 salt and pepper to taste4 ,put these all into a saucepan and stir while heating4 ,lastly1 put in two raw eggs1 beaten light1 and take from the fire4 ,fill baking cups two-thirds full of the mixture1 set in a pan of boiling water and bake about twenty-five minutes4 ,turn out carefully into a heated dish and pour white sauce around them4 ,philadelphia scrapple 7,contributed7 ,take a cleaned pig's head and boil until the flesh slips easily from the bones4 ,remove all the bones and chop fine4 ,set the liquor in which the meat was boiled aside until cold1 take the cake of fat from the surface and return the liquor to the fire4 ,when it boils1 put in the chopped meat and season well with pepper and salt4 ,let it boil again and thicken with corn-meal as you would in making ordinary corn-meal mush1 by letting it slip slowly through the fingers to prevent lumps4 ,cook an hour1 stirring constantly at first1 afterward putting back on the range in a position to boil gently4 ,when done1 pour into a long1 spare pan1 not too deep1 and mold4 ,in cold weather this can be kept several weeks4 ,slice and saut in butter or dripping4 ,,cheese ,,dishes ,,for ,,luncheon ,a fondu of cheese ,grate cheese and crush broken and dried bread and crusts into fine crumbs4 ,there should be two cupfuls of these to one of cheese4 ,wet the crumbs with two cupfuls of milk in which has been dissolved a bit of soda no larger than a ,lima bean4 ,beat two eggs light1 whites and yolks apart2 whip the yolks into the soaked crumbs with a tablespoonful of melted butter4 ,season with salt and a dust of cayenne1 add the frothed whites1 deftly and rapidly2 bake in a greased pudding dish in a brisk oven1 keeping the dish covered until the fondu has puffed high and is crusty on top4 ,then brown lightly and serve at once1 as it soon falls4 ,pass crackers and pickles with it4 ,rice and cheese pudding ,boil a cupful of rice tender2 drain dry in a hot colander2 set at the side of the range for ten minutes4 ,mix1 then1 with two beaten eggs1 a tablespoonful of butter1 pepper and salt to taste4 ,line a well-greased dish with this paste1 leaving a hollow in the middle4 ,the walls of rice should be about an inch thick4 ,set in the hot oven for five minutes4 ,have ready a cupful of hot milk2 stir into it a tablespoonful of butter rolled in flour1 half a cupful of grated cheese1 a generous pinch of paprika1 with salt to taste1 and a pinch of baking-soda4 ,lastly1 and quickly1 add a beaten egg4 ,pour this mixture into the hollowed rice1 sift fine crumbs over it1 and set covered in the oven4 ,at the end of ten minutes uncover and brown slightly4 ,serve at once1 as it falls into heaviness with standing4 ,cheese rice ,boil a cupful of rice in two quarts of water4 ,when tender1 turn into a colander1 drain1 shake hard and stand at the side of the range ten minutes to dry4 ,now stir into the rice1 first1 a tablespoonful of melted butter1 then four tablespoonfuls of ,parmesan cheese and a dash of cayenne pepper4 ,serve very hot4 ,tomatoes and cheese ,cut the stem-end from large tomatoes1 and with a small spoon scoop out the insides4 ,to two tablespoonfuls of the tomato pulp add a teaspoonful of bread-crumbs and the same quantity of cheese crumbled into bits4 ,season to taste and return this mixture to the tomatoes4 ,replace the stem-ends and bake the tomatoes for twenty minutes in a roasting-pan4 ,transfer to a hot platter and serve4 ,cheese straws ,to a half pint of prepared flour add two ounces of grated ,parmesan cheese1 moisten with the yolk of an egg and enough milk to make a paste that can be rolled out4 ,roll into a thin sheet and cut into narrow 8straws40 ,bake to a delicate brown4 ,while they are hot sift grated cheese over them4 ,cheese puffs ,in a saucepan of boiling water melt two tablespoonfuls of butter4 ,when the water and butter are boiling1 stir into them four tablespoonfuls of flour1 wet with a little cold water1 and four tablespoonfuls of grated cheese4 ,cook for three minutes1 stirring all the time4 ,remove from the fire1 and when the mixture is cold add two eggs and beat hard for fifteen minutes4 ,line a baking-pan with greased paper and drop the mixture upon it1 a spoonful at a time1 leaving ample space between each puff for the swelling caused by baking4 ,when puffed up and brown they are done and must be eaten at once4 ,cheese fritters ,make small sandwiches of buttered white bread 7from which the crust has been removed7 sliced thin and thin slices of cheese4 ,press each sandwich firmly1 that the two pieces of bread may not separate in the cooking1 and drop into boiling fat4 ,fry to a golden brown and remove to a colander lined with tissue paper4 ,egg and cheese timbales ,beat six eggs very light and add to them a gill of warm milk1 in which a pinch of soda has been dissolved1 five tablespoonfuls of grated cheese and a pinch1 each1 of paprika and salt4 ,butter small timbale molds1 or pt pans1 fill with the egg mixture and set in a baking-pan of boiling water until the egg is set4 ,turn out carefully on a hot platter and pour hot tomato sauce about them4 ,serve at once1 as they soon fall4 ,a nice luncheon entre4 ,cheese souffl ,cook together in a saucepan two tablespoonfuls1 each1 of butter and flour1 and when they are blended pour upon them a half pint of milk4 ,stir to a smooth white sauce and stir into this eight tablespoonfuls of grated cheese1 a saltspoonful of salt1 a pinch of baking-soda and a dash of paprika4 ,have ready beaten four eggs1 white and yolks separate4 ,remove the cheese mixture from the fire and gradually beat into it the yolks of the eggs2 last of all1 fold in lightly the stiffened whites4 ,turn the mixture into a greased pudding-dish and bake in a steady oven to a golden brown4 ,serve immediately4 ,cheese ramakins ,cut slices of bread very thick1 pare off the crusts and press a round cake-cutter half-way through the middle of each slice4 ,take out the crumb enclosed in this circle4 ,butter the bread and set in the oven until dry and crisp4 ,now fill the hollow in each slice with a mixture made of a tablespoonful of butter1 four tablespoonfuls of grated cheese1 a tablespoonful of cream and a little salt and pepper4 ,set for five minutes in a hot oven4 ,cheese biscuits ,cook together in a small saucepan three tablespoonfuls of butter and four of flour4 ,when these are blended pour upon them a half pint of boiling water and stir until thick and smooth2 add four tablespoonfuls of grated cheese1 a dash of celery salt and of cayenne pepper4 ,cook1 stirring constantly1 until very thick2 remove from the fire and add1 slowly1 two beaten eggs4 ,beat for ten minutes and drop by the spoonful upon a greased baking-pan4 ,drop these cakes so far apart that they will not touch each other4 ,lay a sheet of brown paper over the top of the pan and set in a hot oven for ten or fifteen minutes4 ,when the biscuits are puffed up and seem nearly done1 remove the paper and brown them4 ,slip a thin-bladed knife carefully under the biscuits to loosen them from the pan and serve at once1 as they soon fall4 ,cheese crackers ,on buttered crackers lay slices of ,american cheese cut thin2 arrange in a baking-pan and set in the oven until the cheese is melted4 ,serve hot4 ,a little cayenne sprinkled upon the crackers is liked by many4 ,cheese fingers ,cut puff-paste into strips as long and as wide as your middle finger1 sprinkle with a layer of cheese 7grated71 press upon this another strip of pastry1 sprinkle with more cheese and bake in a quick oven4 ,cream cheese ,to every quart of rich milk you use allow a pinch of salt and a teaspoonful of rennet1 taking care to buy that which is not flavored in any way4 ,when it is solid1 turn into a bag and let it drip4 ,when it is well drained so that all the whey is taken from the curd--it may take more than a day for this1 and in that case you must change the bag at the end of the first twelve hours--take it out1 chop the curd fine1 put it into a cheese box and press two hours4 ,wrap in two or three folds of tissue paper or in tinfoil1 to exclude the air4 ,deviled crackers and cheese ,butter thin crackers--water1 butter1 cream or saltine--dip each lightly into hot milk and lay in a buttered bake-dish4 ,sprinkle the layers with salt and paprika and every other layer with a spatter of ,french mustard4 ,cover each layer with dry1 grated cheese4 ,the topmost layer should be soaked crackers dotted with butter4 ,finally1 pour in a cup of milk1 heated1 with a pinch of soda4 ,cover closely for the first half-hour of baking1 then brown delicately4 ,creamed cheese golden buck ,this is a good way of using cream cheese which has become a little dry after the tinfoil has been removed4 ,rub three tablespoonfuls of cream cheese to a paste with a teaspoonful of butter2 salt and pepper it and work in a tablespoonful or two of cream1 enough to make it quite soft4 ,set in a pan of boiling water over the fire and stir until hot1 when add a beaten egg1 cook one minute and spread upon buttered crackers4 ,nonpareil ,welsh rarebit ,half a pound of soft grated cheese2 one gill of ale2 two eggs2 one tablespoonful of butter2 one teaspoonful of lemon juice and the same of ,worcestershire sauce and half a spoonful of celery salt4 ,a pinch of cayenne and one of mustard4 ,put a broad saucepan over the fire and melt the butter4 ,when it hisses stir in the cheese1 then1 still stirring1 the dry seasoning4 ,have ready the eggs beaten separately and very light1 before you stir them together in a bowl with a few swift strokes4 ,add three spoonfuls of the hot mixture to these1 rapidly1 then pour the eggs 7now warmed by the hot cheese7 into the saucepan1 never letting the spoon rest4 ,in one minute more add the sauce and lemon juice and put upon rounds of hot1 buttered toast4 ,illustration3 ,,creamed ,,macaroni ,,in ,,pineapple ,,cheese ,,shell ,,stuffed ,,eggs ,,fondu ,,of ,,cheese ,,covered ,,cheese ,,dish ,,for ,,limburger1 ,,etc4 ,,cheese ,,and ,,egg-,,entrees ,macaroni in cheese shell ,break macaroni into two-inch lengths and boil until tender in plenty of salted water2 then drain and blanch by pouring cold water over it4 ,after it has been blanched cut into pieces not over a half inch long4 ,have ready a cheese-shell1 one from which the cheese has been thoroughly scooped out4 ,these shells1 which are frequently thrown away1 make a nice receptacle for serving macaroni4 ,stand the shell on a piece of waxed paper and this in a baking-pan4 ,put two tablespoonfuls of butter and two of flour in the saucepan1 mix and add a pint of milk1 stir until boiling1 mix in the cold macaroni and stir over the fire until it is just heated through2 add a teaspoonful of salt and saltspoonful of pepper and pour the mixture into the shell2 cover with a piece of greased paper and leave in the oven fifteen minutes4 ,lift the shell carefully1 putting it on a round plate and send to the table4 ,this process imparts a most delicate cheese flavor and makes a sightly dish4 ,if baked too long1 it will become soft and fall apart4 ,for that reason the macaroni must be hot when poured into the shell4 ,if the shell is carefully cleaned1 it may be used several times4 ,cream celery in ,edam cheese shell ,cut the cleaned celery stalks into inch-lengths and cook until tender in boiling water1 slightly salted4 ,for three cupfuls of the cut celery allow a pint of white sauce1 using the water in which the celery was cooked1 with the cream1 as the liquid4 ,turn into the shell of an ,edam cheese1 cover with half a cupful of fine cracker-crumbs1 mixed with two tablespoonfuls of melted butter and let it brown in the oven4 ,send around powdered cheese with this dish4 ,cheese rings 7,contributed7 ,prepare a dough as for cheese straws1 but cut it out with a doughnut cutter1 brown slightly in a moderate oven4 ,draw several cheese straws through the opening in each ring and serve with salad4 ,baked cheese 7,contributed7 ,dissolve three ounces of butter in a gill of hot water4 ,melt three ounces each of ,american and ,gruyre cheese4 ,stir all together until creamy1 then add enough sifted flour to make a stiff paste and the beaten yolks of two eggs4 ,mix the whole thoroughly4 ,mold with two buttered tablespoons1 slip on greased paper1 and when all are molded set in a moderate oven4 ,when slightly brown brush them over with the whites of the eggs beaten stiff4 ,return to the oven for one minute4 ,take up on a hot dish1 dust with pepper and fill the center with grated cheese4 ,cheese cutlets 7,contributed7 ,to the well-beaten yolks of three eggs add one tablespoonful of cream and one ounce of grated ,parmesan cheese and season with mace and cayenne4 ,beat until very light and add one tablespoonful of ,bchamel sauce4 ,pour into a buttered pan and steam over hot water until firm4 ,when cold cut in shapes with a fancy cutter1 dredge with grated cheese and fry in boiling fat to a delicate brown4 ,serve at once on fried bread4 ,cheese dates ,cut large dates two-thirds around lengthwise1 and extract the seeds1 leaving the back of each uncut to form a hinge4 ,fill them with cream cheese rubbed soft with butter1 bring the sides together to hold in the filling1 and pile upon a glass dish4 ,they are a nice accompaniment to afternoon tea4 ,,the ,,toast ,,family ,toast1 pure and simple ,pare the crust from thin slices of bread1 cut each slice in two and toast to a golden brown over a clear fire2 butter lightly2 pile together and throw a napkin over them4 ,the sooner they are eaten the better4 ,this toast is the accompaniment to scores of breakfast and luncheon dishes4 ,brown bread toast ,is especially good and goes well with oysters and certain salads4 ,deviled toast ,is best when made of stale whole wheat or of graham bread4 ,toast as just directed and spread with a mixture made by creaming together a great spoonful of butter with a quarter-teaspoonful1 each1 of lemon juice1 dry mustard and paprika4 ,sift1 if you like1 dry grated cheese over each round of toast thus deviled and set for one minute upon the upper grating of a hot oven4 ,eat at once4 ,tomato toast ,make a pint of well-seasoned tomato sauce4 ,toast crustless slices of bread2 butter and dip each slice in hot1 salted milk1 then put the slices in layers in a pudding dish4 ,put a spoonful of tomato sauce on each layer1 and when the dish is full1 pour the remaining sauce over all4 ,cover and set in the oven for ten minutes1 then send to the table4 ,it will be found very good4 ,celery toast ,stew inch-lengths of celery until soft2 run through a vegetable press2 mix with a thin white sauce1 seasoning with paprika1 salt and a dash of onion juice2 boil up once and put into a pudding dish with alternate layers of lightly toasted bread which have been dipped into the salted water poured off from the boiled celery4 ,cover and set in the oven for ten minutes1 then serve in the bake-dish4 ,a pleasant accompaniment to chicken or veal croquettes4 ,sandwiched toast ,cut bread into very thin slices and remove all the crusts4 ,butter lightly1 and between every two slices lay an extremely thin shaving of chicken or cold roast veal4 ,press the slices of bread firmly together1 lay on a toaster and toast each to a delicate brown4 ,serve at once4 ,these are especially nice with cucumber salad4 ,toasted crackers ,butter seafoam or snowflake crackers and dust with celery salt and a little paprika4 ,set in the oven until very hot1 then serve4 ,toasted anchovy crackers ,spread crackers with anchovy paste and set in the oven until very hot before sending to the table4 ,anchovy toast ,cut thin slices of bread into rounds2 toast delicately on both sides1 lay a coiled anchovy on each round and set in the oven for three minutes to heat4 ,,luncheon ,,vegetables ,hashed potatoes1 browned ,pare1 wash and cut eight fine potatoes into small cubes1 not more than half an inch square4 ,put these over the fire with two tablespoonfuls of minced celery and half as much grated onion4 ,salt to taste1 and cook until tender but not broken2 drain off the water and turn the potatoes into a buttered dish4 ,have ready a cupful of hot milk1 into which stir a large tablespoonful of butter rubbed into one of flour4 ,do not cook them together1 but add a tablespoonful of finely-minced parsley1 and pour over the potatoes4 ,cover and bake fifteen minutes1 then brown upon the upper grating of your oven4 ,serve in the bake-dish4 ,the celery and onion impart a most agreeable flavor to the dish4 ,potato scallop ,work gradually into your cold mashed potato a cupful of warmed milk 7in which has been dissolved a pinch of soda7 until you have a smooth mixture2 season with pepper and salt1 add an egg beaten very light1 and bake briskly in a well-greased pudding dish4 ,serve in the dish before it has time to fall4 ,potato chips ,pare1 slice very thin with a sharp knife and throw into ice water for an hour4 ,dry between two towels1 and cook until delicately colored in deep1 boiling cottolene or the best salad oil1 slightly salted4 ,drain perfectly dry1 toss upon hot tissue paper for an instant and serve in a deep dish lined with a napkin1 which is drawn over the potatoes4 ,potato strips ,prepare in the same way1 after cutting into long1 thin strips1 the length of the potato4 ,potatoes on the half-shell ,bake large1 smooth potatoes of uniform size until they yield to the pinching fingers4 ,divide each carefully in half1 lengthwise2 scrape out the interior1 taking care not to break the skin2 mash the potato with a little hot milk and melted butter until you can beat it to a cream2 salt and pepper1 beat in two tablespoonfuls of grated cheese 7,parmesan is best7 for two cupfuls of potato1 and return to the waiting shells4 ,set in the oven until hot through and slightly browned4 ,serve in the skins4 ,they are very good4 ,potato puff ,beat a cupful of mashed potato to a soft1 creamy mass1 with a cupful of warm milk and an even tablespoonful of butter4 ,have ready two eggs1 whipped light1 and add to the 8cream40 ,pepper and salt to your liking2 turn into a warmed and buttered pudding dish2 set in a quick oven and bake1 covered1 for half an hour1 then brown4 ,serve at once before it falls4 ,potato drop cakes ,pare1 wash and grate six good-sized raw potatoes2 press out the water1 add three well-beaten eggs and a heaping tablespoonful of flour1 with salt to taste4 ,beat well1 and drop by the great spoonful in deep1 hot cottolene or other fat4 ,fry to a delicate brown4 ,sweet potatoes au gratin ,peel and slice cold1 boiled sweet potatoes4 ,grease a pudding dish1 put a layer of potatoes in the bottom of it1 sprinkle with salt1 pepper1 sugar and bits of butter4 ,put in more potatoes1 sprinkle these as you did the others1 and when the dish is full pour over the contents a gill of boiling water1 in which a tablespoonful of butter has been melted4 ,strew with fine crumbs1 sprinkle with salt and pepper1 and bake1 covered1 for twenty minutes4 ,uncover and brown4 ,sweet potato puff ,into two cupfuls of boiled and mashed sweet potatoes beat three tablespoonfuls of melted butter1 a cupful of milk and four beaten eggs4 ,salt to taste1 beat hard and turn into a greased pudding dish4 ,bake to a golden brown4 ,pea pancakes ,open a can of green peas several hours before you wish to use them1 drain in a colander and cover with cold water until you are ready to cook them4 ,boil tender in water slightly salted1 drain1 and while hot rub through a colander or vegetable press4 ,work in a teaspoonful of butter1 with pepper and salt to taste4 ,stir for a minute1 and let the paste get cold4 ,beat two eggs light and add to the cold paste1 alternately with a cupful of milk4 ,sift half a teaspoonful of baking powder twice with four tablespoonfuls of flour1 and stir into the mixture4 ,drop upon a soapstone griddle as you would griddle cakes4 ,eat while hot1 as a vegetable4 ,peas left over from yesterday are nice made up in this way4 ,buttered rice ,this1 too1 is a nice 8made-over entre40 ,boil rice in the usual way1 and1 after draining well1 press while warm into a bowl or mold4 ,next day turn it out carefully upon a pie plate and set in a quick oven4 ,when it is hot all through draw to the door of the oven and butter abundantly4 ,shut the oven door and brown lightly4 ,butter again and sift a thick coating of grated cheese 7,parmesan1 if you have it7 over all4 ,leave in the oven for a few minutes to melt the cheese1 and heap irregularly with a meringue of the whites of two eggs beaten up with a pinch of celery salt4 ,brown very lightly1 slip a spatula under the mold and transfer carefully to a hot platter4 ,it is a pretty yet a simple side dish1 good and easily made4 ,tomatoes farcies ,carefully peel large1 firm tomatoes1 and scoop out the centers4 ,in the hollow thus left in each tomato put a layer of minced ham4 ,set the tomatoes in a bake-pan1 sprinkle with salt and pepper1 put a bit of butter upon the top of each and cook for ten minutes4 ,then drop upon the mince in each tomato a raw egg2 dust with salt and pepper and cook until the eggs are 8set40 ,tomato caps and saucers ,cut the tops from large1 ripe tomatoes1 and scoop out the insides with a small spoon4 ,keep these insides for the sauce1 to be used later4 ,make a mince of cold roast beef or mutton1 moisten it with a rich gravy1 season to taste and half fill the hollowed tomatoes with this mixture4 ,set in a covered roasting-pan and bake for twenty minutes in a steady oven4 ,meanwhile1 strain the tomato pulp1 heat it and make of it a sauce thickened with two teaspoonfuls1 each1 of flour and butter1 rubbed to a paste4 ,season to taste4 ,toast rounds of crustless bread1 lay these on a platter and pour the tomato sauce over and around them4 ,keep hot until the tomatoes are ready4 ,when these have cooked for twenty minutes remove the cover of the roaster and drop into each half-filled tomato a raw egg4 ,replace the cover and bake just long enough to 8set0 the eggs4 ,upon each round of toast lay a stuffed tomato1 sprinkle with pepper and salt and send to the table4 ,scallop of tomatoes and eggs ,into a pint of stewed tomatoes stir a generous cupful of fine bread crumbs1 a tablespoonful of melted butter1 a half teaspoonful of sugar1 pepper and salt to taste4 ,mix thoroughly and turn into a greased pudding dish4 ,upon the top of this scallop break as many eggs as will lie upon it side by side4 ,sprinkle with salt1 pepper and bits of butter and bake until the eggs are set4 ,rice and cheese pudding ,boil a cup of rice until each grain is tender and stands alone4 ,now beat in gradually five whipped eggs and a cup of milk1 in which have been stirred two tablespoonfuls of grated cheese4 ,stir over the fire for a minute and pour the mixture into a greased pudding dish4 ,bake in a good oven for half an hour4 ,pilau of green peppers ,cut green peppers lengthwise1 removing the seeds with care1 lest they make the green shells too hot4 ,fill the halves with boiled rice1 into which has been stirred a tablespoonful of melted butter for a cupful of the boiled rice1 and two tablespoonfuls of grated ,parmesan cheese1 with salt to taste4 ,mound the rice smoothly and high1 and after the pilau has cooked ten minutes in a covered pan brown lightly4 ,serve hot4 ,scallop of sweet peppers and ham ,cut each pepper lengthwise into quarters and remove the seeds carefully1 lay in iced water for fifteen minutes1 then drain4 ,cut each quarter in half4 ,butter a pudding dish and put in the bottom of it a layer of minced ham1 on top of this a layer of cut peppers2 sprinkle thickly with fine crumbs and moisten all thoroughly with seasoned stock4 ,now put in more ham1 another layer of peppers and crumbs1 liberally dotted with bits of butter and sprinkled with salt4 ,bake1 covered1 in a good oven for half an hour1 then uncover and cook ten minutes longer4 ,buttered rice with peppers ,cook an even cupful of rice fast in two quarts of salted boiling water for twenty minutes1 or until tender1 but not broken4 ,drain in a colander1 and set in an open oven to dry off for five minutes4 ,have ready one large1 or two small green sweet peppers1 seeded carefully and chopped fine4 ,put a heaping tablespoonful of butter in a frying-pan2 when it hisses add the minced peppers2 toss and stir over the fire until smoking hot all through4 ,put the rice into a dish and pour the contents of the frying-pan all over it1 loosening the mass with a fork to allow the sauce to penetrate it4 ,boston baked beans ,soak one quart of beans over night in warm--not hot--water4 ,in the morning cook them until the skin curls on a bean when you blow upon it4 ,pack them in an earthen pot4 ,score the skin of a pound of streaked salt pork1 and almost bury it in the beans4 ,pour over this one dessertspoonful of molasses1 mixed with as much vinegar1 a good pinch of pepper and a teaspoonful of mixed mustard4 ,cover closely and bake six hours in a good oven4 ,baked beans and tomatoes ,soak and boil as directed in the last recipe4 ,then put the beans into a deep pudding dish2 bury a piece of pork 7parboiled7 in the center and pour over them a large cupful of stewed and strained tomatoes seasoned with pepper1 sugar1 onion juice and a good lump of butter1 but not thickened4 ,cover closely and cook for three hours1 if the dish be large4 ,fried cucumbers ,peel and slice cucumbers and lay in a dressing of equal parts of oil and vinegar for ten minutes4 ,drain and dip in beaten egg1 roll in cracker crumbs and fry in deep cottolene or other fat4 ,drain and serve hot4 ,mushrooms on toast ,peel and broil fresh mushrooms1 spread them with butter1 dust with salt and pepper1 and serve them on rounds of toast4 ,or you may cut the mushrooms in quarters1 put them in a double boiler with a tablespoonful of butter and cook until tender4 ,they may then be seasoned to taste and poured1 sauce and all1 on rounds or triangles of crustless toast4 ,baked mushrooms ,peel and stem large mushrooms4 ,line a deep bake-dish with thin slices of toast1 each of which has been dipped for an instant in seasoned beef stock4 ,fill the dish with layers of mushrooms1 sprinkling each layer with salt1 paprika1 and bits of butter4 ,when the dish is full1 pour over all a gill of stock1 and bake1 covered1 for twenty minutes4 ,uncover and cook for five minutes before sending to the table4 ,dried mushrooms and eggs ,wash the dried mushrooms1 boil until tender and drain the water off4 ,put into a pan to fry in butter for about ten minutes1 sprinkle a very little caraway seed on them1 and salt to taste4 ,break a few eggs over them4 ,saut green tomatoes ,select firm1 smooth tomatoes that are fully grown1 but which have not begun to redden4 ,wash1 and without paring1 cut into disks a quarter of an inch thick4 ,sprinkle with salt1 pepper and sugar1 dust with flour and saut in hot butter4 ,drain and garnish with thin slices of fried bacon4 ,,sandwiches ,the day has passed and forever when a sandwich meant two thick slices of bread1 enclosing what the boys call a 8hunk0 of cold meat4 ,now the popular delicacy is made of bread cut to wafer-like thinness and shorn of all suggestion of crust4 ,the 8filling0 may be simple or composite1 as taste may dictate1 and the ingenious housewife will devise many delicious combinations to be spread between the two layers of her sandwiches4 ,ham sandwiches ,chop lean ham fine and beat into each cupful of the minced meat a tablespoonful of salad oil1 a teaspoonful of vinegar1 a saltspoonful of ,french mustard1 six olives chopped fine1 and a teaspoonful of minced parsley4 ,work all to a paste and spread on thin slices of white bread4 ,chicken sandwiches ,mince the white meat of a roast chicken and mix it with half a can of ,french mushrooms1 chopped fine1 and a half cupful of chopped ,english walnuts4 ,season to taste with pepper and salt1 and moisten with melted butter4 ,put the mixture between slices of whole wheat bread4 ,brunette sandwiches ,slice ,boston brown bread very thin1 butter lightly1 and spread with ,neufchtel or with cottage cheese4 ,have ready crisp lettuce-leaves1 dip each in a bowl of ,french salad dressing1 then lay on the already spread brown bread4 ,press another slice of buttered brown bread on this1 and the sandwich is ready4 ,these sandwiches must be kept in a moist atmosphere until it is time to serve them4 ,lamb or mutton sandwiches ,mince cold roast lamb1 or tender mutton fine1 and season with salt1 pepper and tomato catsup4 ,add a few minced olives and make all into a paste with mayonnaise dressing4 ,spread between thin slices of bread4 ,cut these sandwiches into diamond shapes4 ,beef sandwiches ,chop rare cold roast beef very fine1 taking care to use only the lean portions of the meat4 ,sprinkle with salt1 pepper and a saltspoonful of horseradish4 ,mix and make into sandwiches with thinly-sliced graham bread4 ,these may be eaten by persons of delicate digestion1 and are both appetizing and nourishing4 ,egg sandwiches ,mash the yolks of hard-boiled eggs to a powder and moisten with olive oil and a few drops of vinegar4 ,work to a paste1 add salt1 pepper and ,french mustard to taste1 with a drop or two of ,tabasco sauce4 ,now chop the whites of the eggs as fine as possible 7or until they are like a coarse powder7 and mix them with the yolk paste4 ,if more seasoning is necessary1 add it before spreading the mixture upon sliced graham bread4 ,walnut sandwiches ,shell ,english walnuts4 ,blanch and chop1 and to every tablespoonful of nuts allow a good half tablespoonful of cream cheese4 ,rub well together and spread on thin slices of crustless white or graham bread4 ,peanut sandwiches ,shell and skin freshly-roasted peanuts and roll them to fine crumbs on a pastry-board4 ,add salt to taste1 and mix the powdered nuts with enough fresh cream cheese to make a paste that can be easily spread on unbuttered bread4 ,keep in a cold1 damp place until wanted4 ,water cress sandwiches ,season water cress with salt1 pepper1 and a few drops of vinegar1 and chop coarsely4 ,mix with creamy cottage cheese and spread on thinly-sliced white bread4 ,cottage cheese sandwiches ,cottage cheese1 spread upon a slice of buttered bread1 and covered with a leaf of lettuce dipped in oil and vinegar1 then with the second buttered slice1 makes a nice relish4 ,sardine sandwiches ,wipe the fish1 skin1 take out the backbone and rub to a smooth paste with a little butter and lemon juice4 ,add a dash of cayenne1 or a few drops of ,tabasco sauce1 and spread between thin slices of brown bread4 ,salmon sandwiches 7,contributed7 ,remove the skin and bones from a can of salmon1 shred with a silver fork and add the crumbled yolks of six hard-boiled eggs4 ,season to taste and add any good salad dressing4 ,spread on thin slices of brown bread4 ,olive sandwiches 7,contributed7 ,take equal parts of large and stuffed olives4 ,mince fine1 mix with a little thick mayonnaise1 and spread on thin slices of buttered bread4 ,salad sandwiches 7,contributed7 ,take finely-chopped chicken or veal1 season with salt1 pepper and a dash of onion juice4 ,add a little mayonnaise and spread the mixture on thin slices of bread lined with crisp lettuce leaves4 ,illustration3 ,,whole ,,wheat ,,bread ,,sandwiches ,,in ,,folded ,,napkin ,,brunette ,,sandwiches ,,crescent ,,sandwiches ,nasturtium sandwiches 7,contributed7 ,butter thin slices of white bread1 place between them the petals of nasturtium flowers or the very young leaves4 ,place the flowers so that they will show along the edges of the bread and decorate the plate with the leaves and flowers4 ,raisin sandwiches 7,contributed7 ,make a paste of large seeded raisins and candied lemon peel chopped fine and moistened with lemon juice4 ,spread on lightly-buttered thin slices of bread4 ,serve with a cup of good tea4 ,chocolate sandwiches 7,contributed7 ,melt a small piece of butter in a saucepan2 grate into it bitter chocolate and season with granulated sugar4 ,when the chocolate is thoroughly melted take from the fire and cool4 ,moisten with a little thick cream and spread on thin slices of slightly buttered bread4 ,hash sandwiches 7,contributed7 ,cut pieces of bread into uniform sizes1 dip them in beaten egg1 to which a little milk and a pinch of salt has been added4 ,fry to a light brown in hot butter4 ,make a highly-seasoned hash of chopped meat and potatoes4 ,cook in stock until heated through4 ,arrange toast on platter1 putting a spoonful of hash on each piece and covering with another piece of toast4 ,date and nut sandwiches 7,contributed7 ,remove the stones and the thick skin which surrounds them from the dates1 then chop them fine4 ,add half as much finely-chopped ,english walnut or pecan meats2 moisten with creamed butter1 add a pinch of salt and spread between two thin slices of bread4 ,fig and nut sandwiches 7,contributed7 ,for fig sandwiches use the recipe for dates and nuts1 substituting figs for dates4 ,ginger sandwiches 7,contributed7 ,cut thin slices of plain gingerbread4 ,spread with soft cream cheese4 ,put between the slices a thin slice of preserved ginger4 ,marmalade sandwiches 7,contributed7 ,toast slices of bread1 spread while hot with butter1 fill with a thick marmalade and serve hot4 ,cheese and nut sandwiches 7,contributed7 ,take equal parts of grated cheese and ,english walnuts pounded to a meal and moisten with thick cream4 ,season to taste and spread between thin slices of buttered bread4 ,lettuce sandwiches 7,contributed7 ,lay between two thin slices of buttered bread a crisp lettuce leaf1 on which has been spread a thin layer of salad dressing4 ,sweetbread sandwiches 7,contributed7 ,put cold boiled sweetbreads through a potato ricer1 moisten with half as much whipped cream1 season with salt1 cayenne and lemon juice4 ,spread on thin slices of buttered bread and cut in fancy shapes4 ,lobster sandwiches 7,contributed7 ,season the finely-chopped meat of a lobster with a few drops of ,tabasco sauce1 lemon juice and oil and spread upon thinly-buttered bread4 ,hot ham sandwiches 7,contributed7 ,butter thin slices of bread4 ,broil some very thin slices of ham1 put between the slices of bread and serve hot4 ,tongue sandwiches 7,contributed7 ,make a dressing one part mustard and five parts butter1 add salt and pepper to taste and a little cayenne4 ,butter the bread with the dressing and lay between the slices thin slices of cold tongue4 ,mint sandwiches 7,contributed7 ,pulverize one tablespoonful of mint leaves2 pour over them two tablespoonfuls of boiling water4 ,let it stand for about a half an hour4 ,soak half an ounce of gelatine in one tablespoonful of water4 ,dissolve it over hot water4 ,strain the mint into the gelatine and when cool add a pint of rich whipped cream and a pinch of salt4 ,let this stand in a mold until perfectly cold and firm4 ,slice in thin slices and put between dainty slices of bread4 ,anchovy sandwiches 7,contributed7 ,spread thin slices of bread with a very little butter4 ,cover this with a thin layer of anchovy paste4 ,mince finely some olives and use for filling4 ,club sandwiches 7,contributed7 ,toast slices of bread a nice brown1 and while hot spread with butter and put between the slices a lettuce leaf1 some cold baked chicken cut in thin slices1 a few chopped olives and pickles1 some slices of hot crisp bacon1 a layer of salad dressing1 another lettuce leaf and the other slice of toast4 ,these are very nice for ,sunday evening supper4 ,tomato sandwiches ,slice graham1 or1 better still1 whole-wheat bread1 thin1 pare off the crust1 butter on one side1 spread with minced ripe tomatoes--drain off superfluous juice and sprinkle with salt1 pepper and sugar4 ,serve at once4 ,the tomatoes should be ice-cold and minced quickly4 ,they are delicious and popular4 ,,tempting ,,prefixes ,,to ,,luncheon ,grape fruit ,this is among the most popular of appetizers to be served at a luncheon4 ,cut the fruit in half1 crosswise1 and with a sharp knife remove all the bitter white membrane that divides the lobes4 ,fill the space thus left with as much granulated sugar as the fruit will hold4 ,set on the ice until very cold4 ,fruit baskets ,cut oranges in half so cleverly as to leave a wide strip from the upper half of the rind attached to the lower1 like the handle of a basket1 or the 8bale0 of a bucket4 ,should you break it at one side you can1 after filling the cup or basket1 put a neat stitch in and tie a bow of narrow ribbon over the join4 ,empty the lower cup entirely to the white inner lining4 ,set on the ice while you prepare the filling4 ,cut the orange pulp into neat1 clean bits2 mix with crystallized cherries1 atoms of marrons glacs or of blanched nuts1 add fine white sugar and a little liqueur1 or if you prefer1 sherry4 ,fill the baskets and leave half buried in cracked ice until you are ready to set them on the table4 ,set each basket upon a chilled plate1 laying an orange spoon beside it4 ,if you do not care to take the trouble of leaving the handle on1 make bowls of the halved fruit4 ,they are a delicious introduction to a company luncheon4 ,oyster cocktails ,bury small oysters in the ice until needed4 ,have the tall1 slender glasses in which they are to be served laid in the ice also that they may be thoroughly chilled4 ,make a sauce of two tablespoonfuls of tomato catsup1 a dozen drops of ,tabasco sauce1 the juice of a lemon1 a saltspoonful of grated horseradish and a dash1 each1 of salt and paprika4 ,add two tablespoonfuls of oyster liquor1 mix thoroughly and set on the ice until very cold4 ,put five oysters in the bottom of each chilled glass1 pour the sauce upon them1 and serve4 ,raw oysters ,lay1 when opened1 on the deeper of the halved shells that the liquor may not escape4 ,have a bed of finely-cracked ice in each plate1 fix five oysters in each bed1 with a piece of lemon in the middle4 ,pass grated horseradish in vinegar with them1 and small crackers1 or buttered bars of graham bread4 ,raw clams ,are served in the same way4 ,caviar crisps ,remove the crusts from slices of white bread and cut into strips an inch wide and three inches long4 ,toast to a light brown and set aside to cool4 ,open a small can of caviar and rub into the contents a tablespoonful of salad oil and a teaspoonful of lemon juice4 ,if the paste is not soft enough add more oil4 ,spread the crisp toast with this paste1 garnish with sprigs of parsley1 and serve cold4 ,clam wafers ,chop a dozen soft clams very1 very fine1 and season with pepper and a few drops of lemon juice4 ,add to them the beaten yolk of one egg and enough finely-rolled cracker crumbs to make a soft paste4 ,spread seafoam wafers thickly with this paste1 lay them in a baking pan and set in the oven for five or ten minutes1 or until the wafers and paste are very hot and the batter is quite stiff4 ,serve at once4 ,illustration3 ,,grape-,,fruit ,,prepared ,,for ,,luncheon ,,caviar ,,toast ,,garnished ,,with ,,celery ,,and ,,lemon ,,oyster ,,cocktails ,anchovy toast ,cut the crust from a loaf of graham bread and slice1 then cut each slice in half and toast on both sides4 ,spread lightly with butter4 ,open a jar of anchovies and lay one of the tiny fish on each strip of graham toast1 squeeze a few drops of lemon juice upon it1 sprinkle with paprika and set in the oven until very hot4 ,anchovy bars ,butter narrow saltine wafers1 spread them with anchovy paste1 and set them in the oven long enough to become very hot4 ,serve two on each plate4 ,deviled crackers ,butter seafoam wafers1 sprinkle lightly with paprika1 then drop upon them a very little grated ,parmesan cheese1 and set in the oven until they brown delicately about the edges4 ,hot-house grapes ,cut the larger bunches into smaller1 all of uniform size4 ,lay on ice until just before luncheon when1 tie a dainty bow of ribbon of a harmonizing color with the grapes1 upon each bunch4 ,jack ,frost grapes ,divide a large bunch of selected grapes into smaller bunches of even proportion4 ,with a camel's-hair brush varnish each grape thoroughly with the white of an egg4 ,dust carefully with granulated sugar4 ,tie to each cluster a bow of narrow white ribbon4 ,,salads ,in a ,familiar ,talk1 some pages back1 ,i have alluded to the 8,woman with a ,way10 who will not use oil in salad dressing4 ,a story which stuck to an eminent magazine publisher to the end of his busy career was of a new cook whose salads won the unqualified approval of her master1 who was a gourmand in a gentlemanly way4 ,she had been serving perfect mayonnaises and well-adjusted ,french dressings for a fortnight1 when one of the children fell ill and the doctor prescribed a dose of castor oil4 ,the mother recollected distinctly the purchase of a bottle not long before1 but it could not be found4 ,bridget heard the inquiry going the rounds and came to the front4 8,castor ile--is it ye are wanting8 ,and it is mesilf that was thinking this morning1 as ,i had a right to spake to yez1 mem1 to order more4 ,i put the lasht dhrop inter the castor yisterday4 ,salad every day uses a dale of ile40 ,bridget knows better now1 and her mistress's taste is so far cultivated by much use of salad oil that she insists upon having it 8pure40 ,an airy waitress1 in the second day of her trial week in my household1 complimented me patronizingly upon the judgment which led me to select 8the best brand40 8,there's no better oil on the market to my way of thinking than the ,borducks60 holding a bottle up to let the light fall through the slow liquid amber of 8,huile de ,bordeaux40 ,the oil of ,bordeaux is good1 when not doctored upon this side of the water4 ,there are olive groves in other foreign lands that send thousands of gallons of pure oil to ,america to be mixed with cheaper oils1 returned to the bottles bearing foreign labels1 and palmed off upon the most credulous public upon the globe as the yield of the royal olive4 ,pure salad oil1 when it has any perceptible odor1 should have a faint 8nutty0 perfume2 it should taste like the ripe olives from which it was expressed2 in color it should be palest1 tenderest green2 it should blend readily and harmoniously with condiments and with the body of the salad4 ,french dressing ,rub the inside of a bowl with a clove of garlic4 ,measure into a bowl six tablespoonfuls of oil1 two of vinegar1 two saltspoonfuls of salt1 and one of pepper4 ,mix thoroughly before pouring over the salad4 ,mayonnaise dressing ,into a chilled soup plate drop the yolk of an egg drained free of all the white1 squeeze upon it a teaspoonful of lemon juice and stir in with a silver fork until well mixed4 ,now add gradually a few drops of salad oil1 stirring steadily4 ,as the dressing thickens1 add the oil more freely until you have used half a pint4 ,season with a dash of paprika1 a half teaspoonful of salt1 a saltspoonful of mustard1 and a generous tablespoonful of vinegar4 ,in making your chicken salad allow a cupful of celery cut into bits to every two cups of the chicken dice1 and make a cupful of mayonnaise for five cupfuls of the salad4 ,cream dressing ,beat three eggs1 yolks and whites together1 until they are very light2 add one teaspoonful of salt1 a pinch of red pepper1 half a saltspoonful of mustard mixed with a little water1 and1 lastly1 three or four tablespoonfuls of rich1 sweet cream4 ,sour cream salad dressing ,have a cupful of rich sour cream very cold1 then beat hard for five minutes1 adding1 as you do so1 a tablespoonful of powdered sugar and a half teaspoonful of lemon juice4 ,this dressing is delicious served with chilled cucumbers1 sliced thin4 ,boiled salad dressing ,into three well-beaten eggs stir a cupful of vinegar1 a tablespoonful of sugar1 two saltspoonfuls of salt1 a dash of paprika1 and a small teaspoonful of ,french mustard4 ,beat thoroughly1 turn into a saucepan1 stir steadily until the boil begins1 and add a teaspoonful of butter4 ,when this melts remove the dressing from the fire4 ,beat for two minutes and set aside to cool4 ,when cold put in the ice-box1 where it will keep a week or ten days4 ,chicken salad ,cut cold1 boiled chicken into small dice4 ,with two cupfuls of this meat mix a cupful of celery cut into dice4 ,sprinkle all with salt and pepper4 ,into three tablespoonfuls of oil stir a tablespoonful of vinegar4 ,pour this over the chicken and celery and toss until well mixed4 ,line a chilled bowl with crisp lettuce leaves1 fill with the chicken salad and pour mayonnaise dressing over all4 ,turkey salad ,is made in like manner1 rejecting the dark meat of the legs1 unless it is very tender4 ,lobster salad ,pick out the meat from a fresh1 well-boiled lobster4 ,cut with a sharp knife into small dice1 taking care not to tear the meat4 ,set on ice while you make a good mayonnaise1 which1 in turn1 must go on the ice4 ,have ready one-third as much celery as you have lobster1 cut into half-inch lengths4 ,mix together in a bowl1 sprinkle with cayenne and salt and stir lightly into it a cupful of mayonnaise4 ,line a chilled bowl with crisp lettuce1 arrange the salad within this2 garnish with the lobsters' claws and hard-boiled eggs cut into lengths lengthwise4 ,set on ice until it goes to table4 ,crab salad ,is made in the same way1 omitting the eggs from the garnish4 ,oyster salad ,choose small oysters for this salad4 ,if you can not get these1 cut each oyster in half1 but do not chop them4 ,drain the liquor from the oysters1 and to every cupful of these add a cupful of crisp white celery cut into half-inch bits sprinkled lightly with salt4 ,mix and stir mayonnaise dressing through the mixture4 ,line a chilled bowl with lettuce leaves1 fill with the oyster salad and pour a rich mayonnaise over all4 ,garnish with stoned olives4 ,shrimp salad ,for this dish you can use either the fresh or the canned shrimps4 ,if the former1 they must be shelled4 ,if the latter1 they must be taken from the can several hours before they are to be used and set on the ice4 ,line a salad bowl with crisp lettuce leaves1 lay the shrimps upon these and cover with mayonnaise dressing4 ,serve at once4 ,shrimp and tomato salad ,cut the tops from ripe tomatoes and remove the insides4 ,fill the tomato shells with cold boiled shrimps1 with their backs up2 set each tomato upon a leaf of lettuce and pour mayonnaise dressing over all4 ,a pretty salad4 ,crab and tomato salad ,carefully strip the skin from six large1 firm tomatoes1 and remove the centers4 ,fill the hollowed vegetables with the chopped and seasoned meat of six boiled crabs4 ,set the stuffed tomatoes in the ice for several hours4 ,lay on crisp lettuce leaves1 and put a spoonful of mayonnaise dressing upon each tomato4 ,shrimp salad and tomato aspic ,strain the liquor from a can of tomatoes through coarse muslin4 ,put over the fire1 season with salt and paprika and the strained juice of a small onion4 ,when it boils skim well and pour over half a box of ,coxe's gelatine1 which has been soaked three hours in a cup of cold water4 ,set away to form into a jelly4 ,when ready to use it line a salad dish with lettuce1 arrange the contents of a can of shrimps 7strained7 upon the leaves1 and spoonfuls of tomato jelly upon the shrimps4 ,send around ,french salad dressing with it4 ,salmon mayonnaise ,boil eight eggs hard1 throw into cold water2 peel and lay in ice4 ,make a cup of mayonnaise and rub into it five large clean-cut pieces of canned salmon4 ,slice the eggs1 lay them on lettuce leaves and pour over them the salmon mayonnaise4 ,sardine salad ,drain the oil from a box of sardines and squeeze three drops of lemon juice on each fish4 ,lay crisp lettuce leaves in iced water for half an hour1 then shake free of moisture and lay on a chilled platter4 ,on each leaf lay a sardine1 and upon this pour a spoonful of thick mayonnaise dressing4 ,garnish the edge of the platter with cold boiled beets cut into star shapes4 ,serve with crackers and cream cheese4 ,egg salad with sardine mayonnaise ,boil eight eggs hard1 throw into cold water2 peel and lay in the ice4 ,make a cup of mayonnaise and rub into it four sardines that have been skinned and mashed to a paste4 ,halve the eggs1 lay them on crisp lettuce leaves and pour a spoonful of the sardine mayonnaise over all4 ,egg salad with boiled dressing ,beat smooth the yolks of three eggs with one teaspoonful of sugar1 a half teaspoonful of mustard1 one-half teaspoonful of salt1 dash of celery salt1 one cup of vinegar and one cup of milk1 added alternately to prevent curdling1 and two tablespoonfuls of oil2 put into double boiler and cook to the consistency of thin custard1 stirring all the time4 ,let it get perfectly cold4 ,line a chilled dish with lettuce leaves1 heap hard-boiled eggs1 cut into quarters1 upon these and pour over them the dressing4 ,simple lettuce salad ,unless you have an exceptionally deft and cool-fingered cook or waiter1 make the salad on the table yourself4 ,have1 first1 a finger-bowl passed quietly to you1 into which dip your fingers1 drying them on your napkin4 ,while you do this the waitress or butler should set before you the oil1 vinegar1 pepper and salt1 with salad spoon and fork and a small bowl1 in the bottom of which is a tablespoonful of finely-minced green chives4 ,if you have not these1 the inside of the bowl should have been rubbed well with garlic4 ,mix in the bowl of the spoon a teaspoonful of salt with half as much pepper2 fill the large spoon with vinegar1 mixing salt and pepper well in this2 turn into the mixing bowl2 then fill the spoon three times with oil4 ,stir and toss until the ingredients are thoroughly incorporated4 ,two larger bowls should be ready at hand1 one empty1 the other heaped with crisp1 cold lettuce leaves4 ,pick these apart lightly with the tips of your fingers and put into the empty bowl4 ,when all are in pour the dressing over the lettuce1 tossing lightly and quickly with salad fork and spoon4 ,pass at once with heated crackers and fancy cheese of some kind4 ,lettuce and tomato salad ,after tearing the lettuce apart1 lay1 as on a bed1 tomatoes pared and sliced1 or cut into eighths4 ,pour the dressing over them4 ,salad should never be touched with one's own knife1 but divided1 if need be1 with the fork4 ,it should not be necessary to remind people who know anything of the by-laws of dining and lunching as received by polite society1 that it is awkward and unconventional to hash tender lettuce1 celery or cress with knife and fork1 clinking against the plate in a castanet accompaniment to table talk4 ,yet it is done in our sight and hearing almost every day4 ,water cress salad ,tear apart gingerly1 pile in a bowl1 and pour a ,french dressing over it4 ,some like to dip it into salt1 as celery is eaten1 without other dressing4 ,potato salad 7,no4 #a7 ,cut cold-boiled potatoes into tender slices and mix with them two raw white onions1 minced1 and a tablespoonful of chopped parsley4 ,season with salt and pepper to taste1 and two tablespoonfuls of salad oil mixed with a dessertspoonful of vinegar4 ,toss and turn1 and put into a salad bowl4 ,set in the ice for two hours4 ,just before sending to the table stir into the salad a half cupful of mayonnaise1 and pour the rest of the dressing over the top of the salad4 ,potato salad 7,no4 #b7 ,peel eight potatoes that have been boiled in their skins and allowed to cool4 ,slice the potatoes into a bowl and add to them a chopped onion1 which has been scalded after it was minced4 ,season the potato and onion with salt and pepper to taste4 ,pour upon them five tablespoonfuls of oil and two of vinegar4 ,toss up well and let them stand an hour before serving4 ,cauliflower salad ,cut a young cauliflower into clusters1 boil tender1 drain and lay in the ice until very cold4 ,arrange on leaves of lettuce and serve with mayonnaise dressing4 ,a delicious salad4 ,beet salad ,boil eight young beets tender2 drain1 and lay in iced water until thoroughly chilled4 ,drain once more and scrape off the skins4 ,pour into a bowl six tablespoonfuls of salad oil with one tablespoonful of vinegar1 and stir into them two saltspoonfuls1 each1 of salt and pepper4 ,stir this dressing thoroughly4 ,with a sharp knife cut the chilled beets into tiny dice of uniform size1 and as you do so drop these dice into the ,french dressing in the bowl4 ,when all the beets are cut1 turn them over and over in the dressing that they may become well coated4 ,set the bowl and its contents on the ice for an hour1 or until very cold4 ,line a chilled salad bowl with crisp lettuce leaves4 ,drain all the dressing from the beets into a small glass bowl4 ,upon each lettuce leaf put a spoonful of the beet dice4 ,when serving1 put a spoonful of dressing upon each leaf4 ,a macedoine salad ,one cup of green peas1 boiled and cold1 and the same of string beans cut into half-inch lengths1 well cooked and suffered to get cold4 ,one cup of celery cut into inch-lengths4 ,one-half cup of boiled carrots1 cut into tiny dice1 also cold4 ,one cup of red beets boiled and cut into small dice4 ,leave all these ingredients in the ice-box until chilled and stiff4 ,have ready a chilled glass or silver bowl--a shallow one is best2 heap the beets in the center1 arrange next to them a ring of celery dice1 then the beans1 next the carrots1 lastly the peas--all forming a mound4 ,pour over this a good ,french dressing1 garnish with a wreath of nasturtium blooms about the base and set on the ice until needed4 ,pass1 if you like1 a mayonnaise dressing with it4 ,the true salad lover will1 however1 prefer the ,french dressing alone4 ,it is a beautiful salad and easily made4 ,if you can not get celery in summer1 substitute boiled corn cut from the cob to make the white ring4 ,a fruit salad ,pare four juicy1 sweet oranges1 peel off every bit of the white inner skin from the fruit it incloses1 pull the lobes apart1 and cut each into four pieces4 ,scald a cupful of ,english walnut kernels1 strip away the bitter skin and let the kernels get dry and cold4 ,mix with the bits of orange1 set on the ice for an hour1 heap in a glass salad dish lined with crisp lettuce and cover with a good mayonnaise dressing4 ,some consider a tablespoonful of celery cut into small pieces an improvement to this dish4 ,apple and nut salad ,scoop the inside from fine1 smooth1 tart apples1 and fill them with a mixture of cut-up celery and walnut meats1 blanched and chopped1 the whole well moistened with mayonnaise4 ,slices of pippins are sometimes mixed with watercress and covered with ,french dressing1 making a piquante salad that is especially good with roast duck4 ,apple and celery salad ,cut enough crisp celery into small bits to make a cupful4 ,lay in iced water4 ,peel and cut four large apples into small dice1 dropping these into water as you do so4 ,drain the celery and sprinkle it with salt4 ,drain the apples1 mix with the celery1 and pour over all a thick mayonnaise dressing4 ,serve very cold4 ,orange salad ,peel and divide the oranges into lobes1 then cut each of these into three pieces4 ,have ready four tablespoonfuls of blanched ,english walnut kernels1 cold and firm1 for the same number of oranges4 ,in serving1 put a leaf of lettuce upon each plate1 a great spoonful of the cut oranges upon the leaf and on this last a spoonful of nut-meats4 ,pour a good mayonnaise over all4 ,bean and beet salad ,boil a half cupful of small kidney beans4 ,there should be a cupful when cooked4 ,cook until soft a pint of tender string beans1 cut into inch-lengths4 ,boil tender four large1 or six small red beets4 ,let all get stone-cold4 ,cut the beets1 then1 into tiny dice4 ,in the center of a glass dish heap the beets1 next the white beans1 and1 as an outer circle1 the green4 ,edge with white 8heart0 lettuce leaves1 and pour a ,french dressing over all4 ,illustration3 ,,fruit ,,salad ,,in ,,banana-,,skin ,,chicken ,,salad ,,mantled ,,with ,,cream ,,mayonnaise ,,and ,,garnished ,,fruit ,,salad ,,garnished ,,with ,,marrons ,,glac,s ,a pretty and palatable salad4 ,if you use dried white beans they must be soaked for six hours before boiling4 ,nasturtium salad ,cut fine the heart of a large bunch of celery1 mince a tablespoonful of parsley and six blades of chives4 ,mix with a ,french dressing1 stir in lightly the petals of a dozen large nasturtium blossoms2 line a salad bowl with crisp lettuce1 and put this mixture in the center4 ,garnish elaborately with nasturtium leaves and blossoms4 ,dandelion salad ,pick the young tender leaves of the dandelion1 wash and lay in ice water for half an hour4 ,drain1 shake dry and pat still drier between the folds of a napkin4 ,turn into a chilled bowl1 cover with a ,french dressing1 toss the greens over and over in this and send at once to table4 ,this is very wholesome--and palatable--to those that like it6 ,cabbage salad ,shred a small white cabbage very fine4 ,heat a gill of vinegar1 add to it a tablespoonful of butter1 a tablespoonful of sugar1 and a dash of celery salt and white pepper4 ,bring to a boil1 stir in the shredded cabbage1 and stir until very hot4 ,have ready a half cupful of milk1 in which a pinch of soda has been dissolved1 and stir it slowly into three beaten eggs4 ,boil until it is like thick cream4 ,pour this mixture over the hot cabbage1 mix well together1 season to taste1 and turn into a chilled bowl4 ,bury in the ice until very cold4 ,cold slaw ,shred a white cabbage fine4 ,heat a cup of milk4 ,heat1 also1 a gill of vinegar1 and when this last is boiling1 stir into it a tablespoonful1 each1 of butter and sugar1 a teaspoonful of celery essence1 two saltspoonfuls of salt and one of pepper4 ,when boiling hard1 stir in the shredded cabbage1 and as soon as this is really hot1 remove it from the fire4 ,pour the scalding milk slowly upon two beaten eggs and cook1 stirring steadily until thick1 then pour upon the cabbage and toss until well mixed4 ,set in the ice for two hours4 ,serve very cold4 ,cucumber salad ,select small1 firm cucumbers of uniform size4 ,wash well in cold water4 ,dry thoroughly4 ,make two incisions in the top of the cucumber about an inch from each end and about one-half inch deep4 ,next cut lengthwise from one incision to the other carefully and remove the top4 ,scoop out the pulp and mix with salt4 ,then chop some celery fine 7if celery is out of season substitute cabbage71 and some blanched walnut meats1 also chopped4 ,after the cucumber pulp has stood about an hour in the salt drain off the water and add the celery and the nuts4 ,mix thoroughly with a ,french dressing1 and about twenty minutes before serving fill up the shells1 placing a piece of parsley in each end4 ,cucumbers with lemon juice ,lay fresh cucumbers in the ice for twelve hours4 ,peel and slice very thin1 and send immediately to the table covered with crushed ice4 ,as you dish them put some of the ice on each plate and pour over the cucumbers a dressing made of two parts of salad oil and one part of lemon juice1 with salt and paprika to taste4 ,daisy salad ,cut two-inch rounds of cream or ,neufchtel cheese one-half inch in thickness1 and place on crisp lettuce leaves4 ,put the yolks of two hard-boiled eggs through the vegetable-press and place a teaspoonful of this yellow powder in the center of each round4 ,serve mayonnaise or ,french dressing in a separate bowl4 ,tongue salad ,make a good ,french dressing4 ,dip into it firm1 crisp lettuce leaves4 ,have ready cold boiled tongue1 cut as thin as writing paper4 ,lay a slice upon each leaf1 and serve with heated and buttered crackers4 ,you can substitute ham for the tongue4 ,tomato aspic ,soak a half-box of gelatine in a half-pint of water for an hour4 ,bring to a boil the liquor drained from a quart can of tomatoes1 and add to it a teaspoonful of onion juice1 two teaspoonfuls of sugar1 a bay leaf and a teaspoonful of minced parsley1 with pepper and salt to taste4 ,simmer for twenty minutes1 add the gelatine1 stir until dissolved1 and strain through flannel into a jelly mold4 ,serve when firm1 garnished with lettuce and pour over all a mayonnaise dressing4 ,this jelly--in culinary phrase1 8aspic0--lends itself agreeably to many combinations of salad1 being susceptible of countless variations4 ,tomatoes with whipped cream ,carefully peel and halve ripe tomatoes and lay them on the ice for several hours4 ,transfer to a chilled platter1 sprinkle with salt1 garnish with lettuce leaves and put a great spoonful of whipped cream upon each tomato half4 ,tomato and corn salad ,pour boiling water over large1 smooth tomatoes to loosen the skins1 and set on ice4 ,when perfectly cold1 gouge out the center of each tomato with a spoon1 and fill the cavity with boiled corn cut from the cob and left to get perfectly cold2 then mix with mayonnaise dressing4 ,arrange the tomatoes on a chilled platter lined with lettuce1 and leave on ice until wanted4 ,pass more mayonnaise with the salad4 ,tomato and peanut salad ,prepare the tomatoes as in the last recipe4 ,have ready a pint or more of roasted peanut meats1 blanched by pouring boiling water over them1 then skinned1 and when cold pounded finely and mixed with mayonnaise dressing4 ,fill the tomatoes with this4 ,serve on lettuce leaves4 ,iced tomato salad 7,contributed7 ,cook a quart of raw tomatoes soft1 strain and season with nutmeg1 sugar1 paprika1 a pinch of grated lemon peel and salt4 ,freeze until firm2 put a spoonful upon a crisp lettuce leaf in each plate1 cover with mayonnaise and serve immediately4 ,it is still prettier if you can freeze it in round apple-shaped molds4 ,canned tomatoes may be used if you have not fresh4 ,clam salad 7,contributed7 ,remove the skins and black heads of cold clams4 ,marinade for ten minutes in a ,french dressing and serve on a bed of shredded lettuce4 ,pear salad 7,contributed7 ,peel and slice five sweet1 ripe pears1 sprinkle with fine sugar1 and add a little maraschino or ginger syrup4 ,serve with a little cream4 ,or pare and slice enough ripe1 sweet pears to make one pint2 add one-half cupful of blanched and chopped almonds1 one-fourth of a cupful of powdered sugar and the strained juice of two lemons4 ,serve in a cup of lettuce leaves made by placing together the stem end of two lettuce leaves taken from the inside of a head of lettuce4 ,hot potato salad 7,contributed7 ,put into a frying-pan one-fourth of a pound of bacon1 cut into dice2 when light brown take out and saut in the fat a small onion cut fine4 ,add one-half as much vinegar as fat1 a few grains of salt and cayenne and one-half as much hot stock as vinegar4 ,have ready the potatoes boiled in skins4 ,remove the skins and slice hot into the frying-pan enough to take up the liquid4 ,add the diced bacon1 toss together and serve4 ,asparagus and shrimp salad 7,contributed7 ,to one cupful of shrimps add two cupfuls of cold cooked asparagus tips1 and toss lightly together4 ,season with salt and pepper4 ,make a dressing of the yolks of three hard-boiled eggs1 rubbed through a sieve1 and sufficient oil and vinegar to make the consistency of cream1 using twice as much oil as vinegar4 ,pour over the asparagus and shrimps4 ,asparagus salad 7,contributed7 ,asparagus tips heaped on lettuce leaves and served with ,french1 mayonnaise or boiled dressing1 poured over all1 make a very good salad4 ,endive salad 7,contributed7 ,use the well-blanched leaves only4 ,wipe these with a damp cloth4 ,pour over this a ,french dressing and serve with roasted game4 ,sweetbreads and cucumber salad 7,contributed7 ,marinate one pair of sweetbreads in ,french dressing4 ,chill thoroughly4 ,drain and mix with equal parts of sliced cucumber2 cover with ,french dressing into which has been stirred whipped cream4 ,spinach salad 7,contributed7 ,select the young1 tender leaves from the center of the stock2 wash carefully1 drain and chill and serve with ,french dressing4 ,lenten salad 7,contributed7 ,line the bottom of the salad-dish with crisp lettuce leaves4 ,fill the center of the dish with cold boiled or baked fish1 cut into pieces1 and pour over it a pint of mayonnaise dressing4 ,garnish with rings of hard-boiled eggs4 ,apple and cress salad 7,contributed7 ,pare and cut into small pieces four medium-sized apples4 ,pour over this a ,french dressing4 ,pick carefully the leaves from a bunch of cress4 ,arrange around the outside of the salad-dish and heap the apples in the center of the dish4 ,strawberry salad 7,contributed7 ,choose the heart from a nice head of lettuce1 putting the stems together to form a cup4 ,put a few strawberries in the center and cover with powdered sugar and one teaspoonful of mayonnaise dressing4 ,banana salad 7,contributed7 ,sliced bananas1 served in the same manner as the strawberries in the above recipe1 make an excellent salad4 ,veal salad 7,contributed7 ,use equal parts of well-cooked cold veal cut into small pieces1 and finely-chopped white cabbage4 ,marinate the veal for two hours4 ,drain and mix with the cabbage4 ,season with salt and pepper1 and a little chopped pickle1 and cover with mayonnaise dressing4 ,cherry salad 7,contributed7 ,stone a pint of large cherries1 being careful not to bruise the fruit4 ,place a hazelnut in each cherry to preserve the form4 ,chill thoroughly1 arrange in a salad dish on lettuce leaves and pour over all a cream mayonnaise dressing4 ,peach salad 7,contributed7 ,pare a quart of ripe yellow peaches1 and cut into thin slices2 slice very thin a half cupful of blanched almonds4 ,mix the fruit and nuts with two-thirds of a cupful of mayonnaise1 to which has been added one-third of a cupful of whipped cream4 ,serve immediately on lettuce leaves4 ,ham salad 7,contributed7 ,mix equal portions of minced1 well-cooked ham and ,english walnuts or almonds4 ,serve with mayonnaise on lettuce leaves4 ,sweetbreads with celery salad 7,contributed7 ,wash the sweetbreads thoroughly and let them stand in cold water half an hour4 ,boil in salted water twenty minutes and then put in cold water again for a few minutes1 to harden4 ,to one cupful of minced sweetbreads add one cupful of diced celery and one-half cupful of chopped nuts4 ,cover well with mayonnaise dressing to which some whipped cream has been added4 ,green bean salad 7,contributed7 ,select fresh string beans and boil until tender in salted water4 ,or use a good quality of canned string beans4 ,arrange on a dish and serve with mayonnaise dressing4 ,pea salad 7,contributed7 ,drain and press through a sieve a can of green peas4 ,dissolve one box of gelatine in one-fourth of a cup of cold water and stir over a hot fire until heated4 ,take from the fire and add one-fourth teaspoonful of onion juice1 one-half teaspoonful of salt1 and a dash of pepper4 ,serve very cold with the following dressing3 ,put into a double boiler the yolks of two eggs1 two tablespoonfuls of stock and two tablespoonfuls of oil4 ,stir until thick1 take from the fire and add slowly one tablespoonful of tarragon vinegar1 one chopped olive and two teaspoonfuls of chopped parsley4 ,nut salad ,blanch almond kernels1 and when cold and crisp shred into shavings4 ,mix with these an equal quantity of ,english walnuts1 broken into bits1 and pecan kernels4 ,stir a good mayonnaise dressing into the mixture and heap within curled lettuce leaves4 ,,luncheon ,,fruits1 ,,cooked ,,and ,,raw ,stewed rhubarb ,select only good1 firm stalks1 and reject those that are withered4 ,lay them in cold water for an hour1 and cut into half-inch pieces4 ,put them over the fire in a porcelain-lined saucepan and strew each layer plentifully with sugar4 ,pour in enough water to cover all1 and bring very slowly to a boil4 ,let the rhubarb stew gently until it is very tender1 then remove from the fire4 ,when cold1 serve with plain cake4 ,rhubarb and raisins ,for every cupful of raw rhubarb cut into inch lengths add a third as much of raisins seeded and cut in half4 ,cook until soft1 as directed in last recipe4 ,rhubarb and dates ,stone a quarter of a pound of dates1 cover with hot water1 and cook five minutes4 ,add three cupfuls of raw rhubarb1 cut into inch lengths1 and cook1 closely covered1 until the rhubarb is tender4 ,sweeten to taste and set aside to cool in a covered bowl1 after which set on ice until needed4 ,rhubarb and figs ,soak a quarter-pound of figs in warm water for two hours4 ,cut into small pieces and cook as previously directed with three cups of raw rhubarb1 cut into inch lengths1 until the rhubarb is tender4 ,eat cold4 ,this dish is cooling to the blood1 gently laxative and pleasing to the taste4 ,stewed gooseberries ,remove the tops and stems from one quart of gooseberries1 wash and drain4 ,put them into a saucepan with barely enough boiling water to cover them4 ,let them stew until tender4 ,dissolve one cupful of sugar in one-half cupful of water and boil to a syrup1 then mix it with the fruit and set away to cool4 ,agate-nickel-steel ware is altogether the best in the market for stewing acid fruits4 ,they should never be cooked in tin or in iron1 and unless copper has just been cleaned with vinegar to remove all suspicion of verdigris1 the use of it is dangerous4 ,i can not say too much of the ware ,i have named4 ,it is easily kept clean1 durable and safe4 ,hot green apple sauce ,utilize in this way early windfalls and unripe summer apples1 proverbially dear to the heart of the small boy and harmful to his digestive organs4 ,pare and slice thin with a silver knife or with a fruit-knife of ,swedish bronze4 ,the crude acid forms an instant and unpleasant combination with steel4 ,as you slice1 drop into cold water to keep the color4 ,cook in an agate-nickel-steel saucepan1 with just enough boiling water to keep the apples from burning to the bottom4 ,fit on a close lid and do not open the pan for half an hour1 lest the steam escape4 ,shake up1 and sidewise1 every ten minutes to insure uniform steaming4 ,when the half-hour is up open the saucepan1 and if the apples are soft rub quickly through a colander of the same ware with the saucepan4 ,beat in sugar to taste1 also a lump of butter--about a tablespoonful to a quart of the stewed fruit2 turn into a covered bowl and serve hot4 ,pass thin graham bread and butter with it4 ,it is wholesome1 anti-bilious and palatable4 ,cold apple sauce ,make in the same way of ripe1 tart apples1 a seasoning with mace or nutmeg to taste4 ,when it has cooled set on ice until wanted4 ,stewed apples ,pare and core a dozen tart1 juicy apples4 ,put them into a saucepan with just enough cold water to cover them4 ,cook slowly until they are tender and clear4 ,then remove the apples to a bowl1 and cover to keep hot2 put the juice into a saucepan with a cupful of sugar1 and boil for half an hour4 ,season with mace or nutmeg4 ,pour hot over the apples and set away covered until cold4 ,eat with cream4 ,baked sweet apples ,wash and core1 but do not pare them4 ,arrange in a deep pudding-dish2 put a teaspoonful of sugar and the tiniest imaginable bit of salt into the cavities left by coring2 pour in a half cupful of water for a large dishful of apples2 cover closely and bake in a good oven forty minutes or until soft4 ,eat ice-cold1 with cream and sugar4 ,stewed prunes ,wash dried prunes and soak them for at least five hours in cold water4 ,put them into a saucepan with enough water to cover them and simmer very gently for twenty minutes4 ,now add sufficient granulated sugar to sweeten liberally1 and simmer until the prunes are tender4 ,take from the fire and set aside to cool4 ,eat with plain cake4 ,steamed prunes ,soak as directed above4 ,place them in a covered roaster and steam steadily for two hours4 ,make a syrup in a separate vessel with the water left from the soaking4 ,this recipe is especially suited to those who desire but little sugar in prunes1 as but little sweetness can be added to the prunes in steaming4 ,never boil prunes1 as the flavor is thereby injured4 ,when cooked as directed1 if the syrup is not heavy enough to suit1 remove the prunes from the syrup and boil the syrup down to the required consistency4 ,stewed prunelles and sultanas ,prunelles are more than subacid1 and need the modifying influence of sweeter fruits4 ,allow equal parts of prunelles and of the small sultana raisins4 ,wash the fruit in tepid water1 and soak it in enough cold water to cover it for several hours1 on the back of the range4 ,draw them forward where they will simmer gently until soft4 ,add sugar to taste1 let the syrup boil up once1 then set away to cool4 ,dried apples and peaches ,the prejudice against the dried apple of commerce is pronounced1 and founded upon traditions we should have outlived4 ,the kiln-dried fruit of to-day is a respectable edible and capable of excellent results4 ,it is especially good if mixed with equal parts of dried peaches1 soaked for three hours in just enough tepid water to cover the fruit 7having been first washed72 then put over the fire with the water in which they were soaked1 and simmer tender4 ,rub through a colander1 add sugar1 cinnamon and cloves to taste1 and let the mixture get perfectly cold4 ,stewed cherries ,none of our small fruits are more injured by transportation than these same luscious and ruddy lobes4 ,if you must buy cherries which are brought from a distance and are1 of necessity1 several days old1 cook them if you regard the welfare of the digestive organs of your family4 ,the verse that tells us 8cherries are ripe0 would be more reassuring if it also informed us that they were recently picked4 ,wash and pick over carefully2 put over the fire in a 8safe0 saucepan1 such as ,i have already indicated1 with just enough water to prevent burning1 cover closely and stew until soft1 but not broken4 ,strain off the liquor2 set aside the cherries in a covered bowl1 add three tablespoonfuls of sugar to each pint of the juice1 return to the fire2 boil fast for half an hour and pour over the fruit4 ,keep covered until cold4 ,raw cherries ,to be eaten at their raw best they should be kept in the ice-box until needed4 ,then they may be served with their stems still on in a glass bowl with fragments of ice scattered among them4 ,sugared cherries ,use large1 firm cherries for this dish4 ,have in front of you a soup-plate containing the whites of three eggs mixed with five tablespoonfuls of cold water1 another plate filled with sifted powdered sugar at your right1 the bowl of cherries at your left4 ,dip each cherry in the water and white of egg1 turn it over and over in the sugar and lay on a chilled platter to dry4 ,when all are done sift more powdered sugar over the fruit and arrange carefully on a glass dish4 ,glac cherries ,select firm1 sweet cherries from which the stems have not been removed4 ,into a perfectly clean porcelain-lined saucepan put a pound of granulated sugar and a gill of cold water1 and boil to a syrup4 ,do not stir during the process of cooking4 ,try the syrup occasionally by dropping a little in cold water4 ,when it changes to a brittle candy it is done4 ,remove the saucepan at once from the fire and set it in a pan of boiling water4 ,dip each cherry quickly in the hot syrup and lay on a waxed paper to dry4 ,if the syrup shows signs of becoming too thick1 add more boiling water to that in the outside pan4 ,when all the cherries have been 8dipped0 stand them in a warm place to dry4 ,pineapple and orange ,cut the top from a pineapple and carefully remove the inside1 so that the shell may not be broken4 ,cut the pulp into bits1 mix it with the pulp of three ripe oranges1 also cut very small1 and liberally sweeten the mixture4 ,smooth off the bottom of the pineapple shell so that it will stand upright1 refill with the fruit pulp1 put on the tip and set in the ice for three hours4 ,creamed peaches ,lay large1 ripe free-stone peaches on the ice for several hours1 peel1 cut them in half and remove the stones4 ,whip half a pint of cream light1 with two tablespoonfuls of powdered sugar4 ,fill the hollows left by the stones to heaping with the whipped cream4 ,keep in the ice-box until time to serve the fruit4 ,grapefruit and strawberries ,cut grapefruit in half and remove the tough fiber and part of the pulp4 ,chop this pulp and add it to mashed and sweetened strawberries4 ,refill the grapefruit rinds with the mixture1 and set on the ice for an hour or two4 ,strawberries and cream ,cap the berries1 one at a time1 using the tips of your fingers4 ,the practice of holding capped berries in the hollow of the hand until one has as many as the space will accommodate1 is unclean and unappetizing4 ,cap them deftly and quickly1 letting each fall into a chilled bowl1 and do this just before serving1 keeping in a cool place until they are ready to go to table4 ,pass powdered sugar and cream1 also ice-cold1 with them4 ,raspberries and cream ,follow the directions given in last recipe4 ,bartlett pears and cream ,select sweet1 ripe pears and lay them in the ice for two hours4 ,do not peel until just before they are needed4 ,pare deftly and quickly1 slice1 sprinkle with sugar1 cover with cream and serve4 ,bananas and cream ,bananas are very good treated as the pears were in the last recipe4 ,it is a good plan to bury these in the ice until wanted for dessert4 ,then the hostess may1 at the table1 quickly peel and slice them into different saucers4 ,bananas thus prepared do not have time to become discolored from exposure to the air4 ,,sweet ,,omelets ,apple sauce omelet 7baked7 ,beat the yolks of seven eggs light2 stir into them five tablespoonfuls of powdered sugar and a cupful and a half of sweetened apple sauce4 ,beat long and hard1 stir in the stiffened whites1 beat for a minute longer and turn into a greased pudding-dish4 ,bake1 covered1 for about ten minutes1 then uncover and brown4 ,serve at once with whipped cream4 ,it is also good served with a hot sauce made by the following recipe3 ,into a pint of boiling water stir a half-cupful of sugar1 and when this dissolves add a teaspoonful of butter1 the juice and the grated rind of a lemon and the stiffened white of an egg4 ,beat for a minute over the fire1 but do not let the sauce boil4 ,jam omelet ,beat the yolks of five eggs light with a heaping tablespoonful of powdered sugar4 ,into this stir a teaspoonful of corn-starch dissolved in three tablespoonfuls of milk1 then the stiffened whites of the eggs4 ,cook in a frying-pan until set2 spread with strawberry jam1 fold and serve as dessert4 ,omelet souffl ,beat the yolks of five eggs very light1 adding1 gradually1 four tablespoonfuls of powdered sugar4 ,in another dish whip the whites to a standing froth4 ,with a few long strokes blend the two2 pour into a buttered bake-dish and bake quickly4 ,sift powdered sugar on the top at the end of two minutes1 and very quickly1 as the omelet will fall if the oven stands open even a few seconds4 ,serve at once in the bake-dish4 ,orange omelet 7,contributed7 ,beat the yolks of five eggs together until thick and lemon-colored4 ,add five tablespoonfuls of orange juice1 the grated rind of one orange and five tablespoonfuls of powdered sugar4 ,then fold in lightly the beaten whites of four eggs4 ,put a little butter in an omelet pan1 and when hot pour in the omelet mixture and spread in evenly4 ,let it cook through1 but not harden4 ,fold the edges over and turn out upon a hot dish4 ,serve with a dressing of sliced oranges and powdered sugar4 ,omelet with marmalade 7,contributed7 ,beat the yolks of three eggs very light4 ,then fold in the whites beaten dry4 ,turn into an omelet pan in which one teaspoonful of butter has been melted4 ,spread the omelet evenly and cook over a slow fire to set the eggs4 ,then put in the oven until done4 ,spread one-half of the omelet with marmalade1 fold and serve on hot platter4 ,queen ,mab omelets ,beat four eggs1 the yolks as smooth as cream1 the whites to a standing froth4 ,into the yolks whip three tablespoonfuls of powdered sugar4 ,mix all together1 add a tablespoonful of thick cream1 whip lightly and pour into buttered 8nappies10 filling each half-way to the top4 ,set in a pan of boiling water in a quick oven and bake five minutes1 covered4 ,turn out upon a hot platter1 sift powdered sugar over them and serve at once4 ,,familiar ,,talk ,a commonsensible talk with the nominal mistress of the house ,there is not that household in the land where servants are employed which is not measurably dependent upon them for peace of mind as well as for comfort of body4 ,every housewife who reads this will recall the sinking of heart1 the damp depression of spirit1 which has suddenly overtaken a cheerful mood when the kitchen barometer beckoned 8storm0 or 8change40 ,such an overtaking is not an affliction1 but it sometimes comes dangerously near to sorrow4 ,the independent maid of all work has it in her power to alter the family plans with a word1 when that word is 8going40 ,should she elect to stay1 her lowering brows and sharp or sullen speech abash a mistress who quails at little else4 ,in wealthier households a domestic 8strike0 involves panic1 disorder and suffering4 ,i know of a wet-nurse whose abandonment of her infant charge1 without a word of warning1 at ten o'clock one ,saturday night1 caused a long and terrible illness1 resulting in infantile paralysis4 ,a cook who had lived in one family for three years resented the arrival of unexpected guests1 packed her trunk and left her mistress to get dinner4 ,the lady was in delicate health and all unused to such work4 ,she became overheated and exhausted1 took a heavy cold1 which ripened into pneumonia1 and died three days after the cook's desertion4 ,i need not multiply illustrations of the helplessness of ,american housewives in the face of such disasters1 and the possibility that these may befall any one of us4 ,we have no redress4 ,the women who helped organize the 8,protective ,league0 know this4 ,the law does not protect the employer4 ,public opinion gives her no support4 ,the cook whose fit of temper cost a kind mistress her life was recommended to me within a month after an event that should have shocked the moral sense of every housewife in the community1 and recommended by a friend of the murdered woman and of myself4 ,when ,i exclaimed in surprise1 ,i was told3 8,we can not be judges of our neighbors' domestic affairs40 ,there is no class spirit among us4 ,for some reasons this is a matter of congratulation to us and the public4 ,all that is needed to make the opening gulf between mistresses and maids impassible is organization on our part1 which signifies open war4 ,it is1 nevertheless1 ,i note in passing1 patent that there should be a code of honor among us with regard to employment of those who have proved absolutely untrustworthy in other households4 ,we are not true to one another in this matter1 and our employes1 who are held together by the unwritten laws of a union1 none the less strong because nameless and informal1 know this as well as we do4 ,the knowledge is one of the most potent weapons in their armory4 ,let this pass for the present4 ,i would direct your attention1 my sister-worker in the home missionary field1 to the brighter side of the vexed question4 ,after forty years' careful study of this matter of domestic service--study carried on in other lands as well as in our own--,i record thankfully my conviction that the domestics in well-regulated ,american homes are better cared for1 better paid and more thoroughly appreciated than any other class of working women in this country or abroad4 ,i record1 likewise and confidently1 that the proportion of faithful1 valued and even belovd domestics among us is much larger than that of indifferent or worthless4 ,most cheerfully and thankfully ,i add to this record that1 personally1 ,i have a list of honest1 virtuous1 willing workers1 whose terms of service in my family varied from three to thirteen years1 and who went from my house to homes of their own1 bearing with them the cordial esteem of those they had served4 ,nor is my experience singular1 even in these ,united ,states4 ,it is so far from being exceptional that ,i deprecate1 almost as an individual grievance1 any attempt to organize those who should be our coworkers into a faction that considers us as 8the opposition40 ,it is a putting asunder of those whom a mutual need should join together4 ,backed by my two-score years of experiment and action1 ,i dare believe that a leaf or two from my book of household happenings may be of service to younger women and novices in the profession which absorbs the major part of our time and strength4 ,to begin with--beware of discouragement during the early trial-days of the new maid4 ,be slow to say1 even to yourself3 8,she will never suit me60 ,the first days and weeks of a strange 8place0 are a crucial test for her as for you1 and she has not your sense of proportion1 your discipline of emotion and your philosophical spirit to help her to endure the discomforts of new machinery4 ,looking back upon my housewifely experiences1 ,i am moved to the conclusion that the domestics who stayed with me longest and served me best were those who did not promise great things in their novitiate4 ,one--8a greenhorn1 but six weeks in the country0--frankly owned that she knew nothing of ,american houses and ways4 ,she was 8willing to learn10 and--with a childish tremble of the chin--8didn't mind how hard she worked if people were kind to her40 ,i think the quivering chin and the clouding of the 8,irish blue0 eyes moved me to give her a trial4 ,she did not know a silver fork from a pepper cruet1 or a tea-strainer from a colander1 and distinguished the sideboard from the buffet by calling the one the 8big10 the other the 8little dresser40 ,she had been with me a month when ,i trusted her to prepare some melons for dessert1 giving her careful and minute directions how to halve the nutmeg melons1 take out the seeds and fill the cavities with cracked ice1 while the watermelon--royal in proportions and the first fruits of our own vines--was to be washed1 wiped1 and kept in the ice-chest until it was wanted4 ,at dinner the 8nutmegs0 appeared whole2 the watermelon had been cut across the middle and eviscerated--scraped down to the white lining of the rind--then filled with pounded ice4 ,the succulent sweetness1 the rosy lusciousness of the heart1 had gone into the garbage can4 ,nevertheless1 ,i kept blue-eyed ,margaret for eight years4 ,she stands out in my grateful memory as the one and only maid ,i have ever had who washed dishes 8in my way40 ,never having learned any other1 she mastered and maintained the proper method4 ,the best nursery-maid ,i ever knew1 and who blessed my household for eleven years1 objected diffidently at our first interview to giving a list of her qualifications for the situation4 ,she 8would rather a lady would find out for herself by a fair trial whether she would fit the place or not40 ,i engaged her because the quaint phrase took my fancy4 ,she proved such a perfect fit that she continued to fill the place until she went to a snug home of her own4 ,what may be called the ,new ,broom of ,commerce has no misgivings as to her ability to fill any place1 however important4 ,upon inquiry of the would-be employer as to the latter's qualifications for that high position1 the ,n4 ,b4 of ,c4 may decline to accept her offer of an office which promises more work than 8privileges40 ,but she could fill it--full--if she were willing to 8take service0 with the applicant4 ,one of the oddest incongruities of the new-broom problem is that we are always disposed to take it at its own valuation4 ,with each fresh experiment we are confident that--at last6--we have what we have been looking for lo6 these many years4 ,she is a shrewd house-mother who reserves judgment until the first awkward week or the crucial first month has brought out the staying power or proved the lack of it4 ,officious activity in unusual directions is a bad omen in the ,new ,broom of ,commerce4 ,in sporting parlance1 ,i at once 8saw the finish0 of one whom ,i found upon the second day of service with me washing a window in the cellar4 ,she 8couldn't abide dirt nowhere10 she informed me1 scrubbing vehemently at the dim panes4 ,i had just passed through the kitchen where a grateful of fiery coals was heating the range plates to an angry glow4 ,all the drafts were open2 the boiler over the sink was at a bubbling roar2 upon the tables was a litter of dirty plates and dishes2 pots1 pans and kettles filled the sink4 ,it is well to have a care of the corners1 but the weightier matters of the law of cleanliness are usually in full sight4 ,i once knew a woman who1 deliberately1 and of purpose1 changed servants every month4 ,she said no new broom lasted more than four weeks1 and when one became grubby and stumpy she got rid of it4 ,her house was the cleanest in town and her temper did not seem worse for friction4 ,another woman who1 strange to tell1 lived to be ninety years old1 8liked moving0 and never lived two years in one and the same house4 ,she maintained that she kept clear of rubbish by frequent flittings1 and enjoyed rubbing out and beginning again4 ,personally1 ,i should have preferred a clean1 lively conflagration every three years or so1 but she throve upon nomadism4 ,in minor details of housewifery1 as in more important1 make up your mind how you will manage the home and turn a deaf ear to gratuitous suggestions from people whose own households would be better conducted if their energies were concentrated4 ,let one example suffice3 ,a so-called reformer felt herself called in 7or out of7 the ,gospel of ,humanity1 the other day1 to inveigh in a parlor lecture upon the unkindness and general unchristianliness of the maid's cap and apron which all would-be stylish mistresses insist upon4 8,have ,i1 a ,christian woman in a republic10 cried the oratress1 8the right to put the badge of servitude upon my sister woman1 because1 having less money than ,i have1 she is obliged to earn her living8 ,do ,i not tend to degrade1 instead of elevating her8 8,of a piece with the cap and apron is the black dress1 now #8the thing' for girls in domestic service4 ,why should not ,bridget and ,dinah exercise their own right in dress as well as ,i80 ,these questions have been put to me many times by women who think and act for themselves without regard to arbitrary conventionalities4 ,i am so well assured that most conventionalities have a substratum of common sense that ,i am slow to condemn any one of them4 ,i dispute1 at the outset1 the insinuation that black dress1 white cap and apron are a badge of servitude4 ,i know no more independent class of women than trained nurses1 no more arbitrary men than railway officials4 ,i should certainly never consider the distinctive garb of the ,sisters of ,charity--,protestant or ,roman ,catholic--as degrading4 ,the idea of humiliation attached to the uniform of housemaid and child's nurse in the mind of employees or employer is founded upon the conviction that domestic service demeans her who performs it4 ,this is precisely the prejudice which sensible1 philanthropic women are trying to beat down--a prejudice that has more to do with the complications of the servant question than all other influences combined4 ,if ,i hesitate to ask a maid entering my service to wear the uniform of her calling1 ,i intimate too broadly to be misunderstood that there is something in that service which would demean her were it generally known that she is in it4 ,i had one maid1 years ago1 who would not run around the corner to grocery or haberdasher's without taking time to put on her ,sunday coat and hat1 and to lay off her apron4 ,when ,i spoke to her of the absurdity and inconvenience of this1 she confessed1 blushingly1 that the porter at the grocery was 8keeping company with her10 and 8it was nat'ral a gurrel should want to look her best when she was like to see him40 8,ah10 ,i said1 8doesn't he know what your position is in my house8 ,has he never seen you in cap and apron80 8,shure1 mem6 ,every day when he fetches the groceries40 8,then1 if he is a sensible fellow1 he will respect you all the more for not pretending to be what you are not4 ,since he knows what your business is1 show him that you are not ashamed of it4 ,you are as respectable in your place as he is in his--as ,i am in mine--always providing that you respect your service and yourself40 ,call the distinctive dress of your maid a 8uniform10 not a livery4 ,point out to her the examples of trained nurses1 of railway conductors1 of the very porters who 8keep company0 with her2 the policemen she admires afar off2 the soldiers1 whose brass buttons dazzle her imagination4 ,remind her that saleswomen in fashionable shops wear the black gown1 white apron1 deep linen collar and cuffs and pride themselves upon looking their best in them4 ,especially make her comprehend 7if you can1 for the ways of the untrained mind are past finding out71 that she has an honorable calling and need not be ashamed to advertise it4 ,congratulate yourself1 above all1 that a sensible fashion holds back ,bridget and ,dinah from the 8exercise of their own taste in dress40 ,the modification of that taste wrought by the neat and modest costume prescribed by a majority of modern housewives may be in itself a good thing1 sparing the eyes of spectators of her toilettes when she becomes 8,mrs40 and independent1 and the purse of the porter1 or truckman1 or mechanic1 who will have to pay for them4 ,i have laid stress upon the advantages of long terms of service1 to maid and to mistress4 ,like all other good things it has its perils and its abuses to be avoided4 ,two-thirds of the scandals that poison the social atmosphere steal out1 like pestilential fogs1 through servants' gossip4 ,we discuss 8the girl0 in our bedchambers1 and if so much stirred up by her works and ways as to forget what is due to our ladyhood1 compare notes in the parlor as to these same works and ways4 ,being well-bred women1 the traditions of our caste prevent us from making domestic grievances the staple of drawing-room conversation and the marrow of table-talk4 ,the electroplated vulgarian never calls attention more emphatically to the absence of the 8,sterling0 stamp upon her breeding1 than when she chatters habitually of the virtues and the faults of her household staff4 ,on the other hand1 the most sophisticated of us would be amazed and confounded if she knew what a conspicuous part ,she plays in talk below stairs and on afternoons and evenings 8out40 ,thackeray1 prince of satirists1 puts it cleverly3 8,some people ought to have mutes for servants in ,vanity ,fair--mutes who could not write4 ,if you are guilty--tremble6 ,that fellow behind your chair may be a ,janissary with a bowstring in his plush breeches pocket4 ,if you are not guilty1 have a care of appearances1 which are as ruinous as guilt40 ,we should be neither shocked nor confounded that these things are so4 ,if we are mildly surprised1 it argues ignorance of human nature1 and of the general likeness of one human creature to another1 that proves the whole world kin4 ,when mistresses in ,parisian toilettes1 clinking gold spoons against ,dresden as they sip ,bohea in boudoir or drawing-room1 raise their eyebrows or laugh musically over the latest bit of social carrion in 8our set0--,jeames or ,abigail1 who has caught a whiff at a door ajar1 or through a keyhole1 is the lesser sinner in serving up the story in the kitchen cabinet4 ,the domestics are in1 yet not of1 the employer's world1 living for six and a half days of the week among people with whom they have no affinity by nature or education4 ,where we would talk of 8things10 the lower classes discuss what they name 8folks40 ,their range of thought is pitifully narrow2 the happenings in their social life are few and tame4 ,what wonder if they retail what we say and do and are1 as sayings1 doings and characters appear to them8 ,what would be extraordinary1 if it were not so common1 is the opportunity gratuitously afforded in--we will say1 guardedly--one family out of three for the collection of material for these sensations of the nether story4 ,i speak by the card in asserting that the influence gained by the confidential maid over her well-born1 well-mannered1 well-educated mistress is greater than that possessed by any friend in the 7alleged7 superior's proper circle of equals4 ,without taxing memory ,i can tell off on my fingers ten gentlewomen1 in every other sense of the word1 whose intimate confidantes are hirelings who were strangers until they entered the employ of their respective mistresses7874 ,we need not cross the ocean to listen with incredulous horror to insinuations and open assertions as to the hold a gigantic ,scotch gilly acquired over a royal widow4 ,our next-door neighbors on both sides and our acquaintances across the way are in like bondage4 ,i have in mind one of the best and most refined women ,i ever knew whose infatuation for her incomparable ,jane was the laughing-stock of some1 the surprise and grief of others4 ,jane disputed the dear soul's will1 oft and again2 gave her more advice than she took1 and1 behind her back1 ridiculed her unsparingly--as many of the mistress's friends were aware4 ,the dupe would resign the affection and society of one and all of her compeers sooner than part with ,jane4 ,another 8just could not live without my ,mary40 ,the remote suggestion throws her into a paroxysm of distress4 ,her own husband knows it to be necessary to warn her not to tell this and that business or family secret to ,mary1 knowing1 the while1 in his sad soul1 the chances to be against her keeping her promise not to share it with her factotum4 ,ellen is the bosom friend of a third2 ,bridget is the right hand1 the counsellor and colleague of a fourth4 ,a fifth confides to her second-rate associates that her faithful ,fanny knows as much of family histories 7and there are histories in the clan7 as she does1 and that she--the miscalled mistress--takes no step of importance without consulting her4 ,perhaps one man in five hundred is under the thumb of his employee1 and then because the underling has come into possession of some dangerous secret1 or has a 8business hold0 upon him4 ,have wives more need of sympathy8 or are they less nice in the choice of intimates1 and more reckless in confidences8 ,,luncheon ,,cakes ,huckleberry shortcake ,sift two heaping teaspoonfuls of baking-powder and one of salt into a quart and a pint of flour4 ,chop into this two tablespoonfuls of cottolene or other fat and two of butter4 ,beat two eggs light and add them to a pint of sweet milk4 ,make a hole in the flour1 pour in the milk and egg1 and mix with a wooden spoon4 ,turn out upon a pastry board and roll into two sheets1 about a third of an inch in thickness4 ,line a greased biscuit-pan with one sheet1 cover it three-quarters of an inch thick with huckleberries1 strew these with granulated sugar1 fit the upper sheet of dough on the pan and bake in a steady oven until done4 ,cut into squares and send to table4 ,split1 and eat with butter and sugar4 ,currant shortcake ,mash a quart of ripe red currants and stir into them two cups of granulated sugar4 ,cover and set aside for half an hour4 ,make a dough as for quick biscuit1 only using a tablespoonful more butter than usual4 ,roll into a large round biscuit about ten inches in diameter4 ,bake1 and1 as soon as done1 split open1 spread with butter and then with half the sweetened currants4 ,replace the top of the biscuit and pour the remainder of the currants and juice over and around the shortcake4 ,serve at once4 ,hot strawberry shortcake ,mash a quart of berries1 sweeten them with plenty of granulated sugar1 and let them stand for an hour and a half4 ,into a pint of flour sift a teaspoonful of baking-powder1 and half a teaspoonful of salt4 ,chop into this one tablespoonful of butter until it is thoroughly incorporated4 ,add enough milk to make a dough that can be easily handled4 ,turn this upon a floured pastry-board1 roll lightly into a huge biscuit as large as a pie-plate4 ,put into a greased pan and bake in a quick oven4 ,when done1 split open quickly1 spread with butter1 then thickly with the mashed berries1 put the two halves together again1 pour the remaining mashed berries over the entire cake1 and serve very hot4 ,cold strawberry shortcake ,cream two tablespoonfuls of butter with a cup of powdered sugar4 ,beat three eggs light1 add to them a quarter of a cup of cream1 and stir into the creamed butter and sugar4 ,beat long and hard before adding a cupful of flour sifted twice with a teaspoonful of baking-powder4 ,grease three jelly-cake tins1 half-fill with the batter and bake in a quick oven4 ,when cold1 remove the cakes from the tins1 spread each layer with halved strawberries1 sprinkle with sugar and pile on a dish4 ,serve with an abundance of cream4 ,scotch shortcake 7,contributed7 ,cream a half-pound of fresh butter with a quarter-pound of sugar1 and work into it with the hands a pound of flour4 ,knead long1 then turn upon a pastry-board and press into a flat sheet half an inch thick4 ,cut into squares and bake until light-brown and crisp4 ,orange shortcake 7,contributed7 ,sift into one and one-half cupfuls of flour one-half cupful of corn-starch1 one level teaspoonful of baking-powder and one-half teaspoonful of salt4 ,rub into this with the tips of the fingers one-third of a cup of butter and moisten with milk enough to make a soft dough4 ,divide the dough in halves and spread over the bottom of two tins4 ,when done butter the cakes1 sift over each powdered sugar1 and put between them thin slices of peeled oranges4 ,german coffee cake 7,no4 #a7 ,two cupfuls of scalded milk1 one cupful of water1 one yeast-cake 7one-cent size71 one cupful of sugar1 one-half cupful of butter1 two eggs1 a little salt4 ,cream sugar and butter1 add milk and yeast dissolved in the water1 the salt and eggs1 well-beaten4 ,thicken with enough flour to make a batter that can be stirred with a spoon4 ,beat well and set to rise for about three hours4 ,when light1 add enough flour to enable you to roll it out4 ,roll about an inch thick1 and place in long1 shallow pans4 ,set to rise4 ,when light1 drop over the top bits of butter about the size of a hickory-nut1 and sprinkle generously with sugar and a little cinnamon4 ,bake about thirty minutes4 ,german coffee cake 7,no4 #b7 ,to two cupfuls of soft bread sponge that has been allowed to rise1 add one-half cupful of warm milk1 a little salt1 one-quarter cupful of melted shortening1 two eggs1 beaten with three-quarters of a cup of sugar4 ,add one-half grated nutmeg1 some raisins or currants1 and as much warmed flour as can be worked in with a spoon4 ,put it into a greased tin and let it rise4 ,when very light1 moisten the top with milk1 sprinkle with sugar and cinnamon1 and bake in a slow oven forty minutes4 ,cover with brown paper until almost done4 ,potato cake ,two cupfuls of white sugar1 one cupful of butter1 four eggs1 one-half cupful of milk1 one cupful of potatoes1 one teaspoonful1 each1 of cinnamon and cloves1 one-half cup of chocolate1 two cups of flour1 two teaspoonfuls of baking-powder1 one cup of almonds4 ,blanch and chop almonds2 grate cold boiled potatoes2 beat eggs separately1 adding whites last4 ,bake in a shallow pan in a moderate oven1 and cover with caramel frosting4 ,huckleberry cake ,sift a scant quart of flour twice with two teaspoonfuls of baking-powder4 ,cream together one cupful of butter and two of sugar1 add to them five beaten eggs1 a cup and a half of milk1 a half-teaspoonful1 each1 of powdered cinnamon and nutmeg and the prepared flour4 ,last of all1 stir in a cupful of huckleberries thoroughly dredged with flour4 ,bake in greased muffin tins in a steady oven4 ,this excellent cake is better when twenty-four hours old than when freshly baked4 ,apple cake ,cream together a half-cupful of butter and two cupfuls of sugar1 and beat into them a half-cupful of milk and five whipped eggs4 ,last of all1 add three cupfuls of flour into which have been sifted two small teaspoonfuls of baking-powder4 ,bake in layers4 ,when cold1 make the filling by heating in a double boiler a cupful of apple sauce1 adding sugar to taste1 and then beating in gradually the yolks of two eggs and the juice of a lemon4 ,cook1 stirring1 for a minute1 and set aside until cold before spreading on the cake4 ,springleys 7,no4 #a7 7,a ,german recipe47 ,beat one pound of granulated sugar for ten minutes with four eggs1 leave for an hour1 then add one tablespoonful of lemon extract1 and one teaspoonful of hartshorn4 ,work in enough flour 7about two pounds7 to make it stiff enough to roll out4 ,powder the forms with flour before using1 so as to prevent sticking4 ,cut apart and lay on a smooth slab until morning4 ,sprinkle anise seed in the bottom of the tins before putting cakes in4 ,bake in a quick oven and watch very closely in order to keep them from burning4 ,springerlein 7,no4 #b7 7,an old ,german recipe47 ,one cup of powdered sugar1 rolled fine1 sifted and warmed4 ,four large eggs4 ,grated rind of one lemon4 ,one pound of flour thoroughly dried and sifted three times4 ,one-half teaspoonful of baking-powder sifted thoroughly with the flour4 ,with a silver or wooden spoon stir the sugar and eggs steadily for one hour1 stirring one way1 add rind of lemon1 flour and baking-powder1 mix quickly into a loaf-shape without much handling4 ,set aside in a cool place for two hours4 ,flour your baking-board lightly--take a small piece of dough1 which by this time must be stiff enough to cut with a knife1 roll out to about a quarter of an inch thick4 ,put about two tablespoonfuls of flour in a small cheese-cloth bag and with this lightly dust the mold4 ,press the dough on the mold1 lightly but firmly with the finger tips1 then turn the mold over and carefully remove4 ,with a cutter cut off surplus dough1 put with remainder and proceed as before4 ,use as little flour as possible in rolling out4 ,put a cloth on the table1 sprinkle it with anise-seed1 lay the cakes on this and stand them for twelve hours in a cool room4 ,bake in a moderate oven in lightly-buttered pans4 ,this recipe will make from sixty-five to seventy-five cakes4 ,currant bun ,warm a cupful of cream in a double-boiler1 take it from the fire and stir into it a cupful of melted butter1 which has not been allowed to cook in melting4 ,beat three eggs very light1 add them to the cream and butter1 then stir in a cupful of sugar4 ,dissolve a half-cake of yeast in a couple of tablespoonfuls of water1 sift a good quart of flour1 make a hollow in it1 stir into it the yeast and then1 after adding to the other mixture1 a teaspoonful1 each1 of powdered mace and cinnamon1 put in the flour and the yeast4 ,beat all well for a few minutes1 add a cupful of currants that have been washed1 dried and dredged with flour1 pour into a shallow baking-pan1 let it rise for several hours1 until it has doubled in size2 bake one hour in a rather quick oven2 sprinkle with fine sugar when done4 ,cinnamon buns ,save a cupful of bread dough from the second rising4 ,cream a half-cupful of butter with a half-cupful of sugar1 stir in a well-beaten egg and work these into the dough4 ,now add a half-teaspoonful of cinnamon1 a teaspoonful of soda1 dissolved in a little hot water and a half-cupful of cleaned currants1 dredged with flour4 ,knead for several minutes1 form into buns1 set to rise for a half-hour1 then bake4 ,parkin ,mix together three pounds of oatmeal1 a pound and a half of molasses1 a half-pound of butter creamed with a half-pound of sugar1 a dash of ginger and as much baking-soda as will lie upon a shilling1 dissolved in a little boiling water4 ,mix thoroughly and bake in flat pans4 ,grandmother's apple cake 7,from an old family recipe47 ,three cups of dried apples stewed slowly in two cups of molasses1 then set aside to cool4 ,three cups of flour2 two-thirds of a cup of butter2 two cups of brown sugar2 one-half cup of raisins2 currants and grated lemon peel1 mixed2 eight teaspoonfuls of water1 one level teaspoonful of soda dissolved in the water1 three eggs1 spices to taste4 ,this cake will keep for weeks4 ,it is better when a few days old than when first made4 ,the apples should be carefully washed1 first in warm1 then in cold water1 lying in this last for half an hour4 ,drain and toss in a towel before adding the molasses4 ,in the 8old times0 the quantity of cake made by this recipe lasted the children a month4 ,bun loaf 7,an ,english recipe47 ,cream together half a cupful of mixed butter and lard with a half-cupful of brown sugar2 beat into this one egg and work both into a cupful of bread dough that has had its second rising4 ,work in1 also1 half a teaspoonful of cinnamon and quarter of a grated nutmeg1 half a cupful of mixed raisins and currants1 the raisins seeded and chopped1 the currants washed and dried1 and both dredged with flour1 a tablespoonful of citron shredded and also dredged1 and knead all well for three or four minutes4 ,make into a loaf1 let it rise half an hour and bake in a moderate oven4 ,fruit cake 7,no4 #a7 ,one cupful of butter2 one and a half cupfuls of powdered sugar2 two cupfuls of flour2 six eggs2 half a pound1 each1 of raisins and currants2 quarter-pound of citron2 teaspoonful of cinnamon and nutmeg2 half teaspoonful of ground cloves2 three tablespoonfuls of brandy4 ,cream butter and sugar1 beat in the whipped yolks of the eggs1 stir in the flour1 the spice1 the raisins1 seeded and chopped2 the currants1 washed2 the citron1 shredded1 and all the fruit1 well dredged with flour1 then the whites1 beaten stiff1 and the brandy4 ,bake about two hours in a steady oven4 ,fruit cake 7,no4 #b7 ,seed and chop a quarter of a pound of raisins2 stem and wash a quarter of a pound of currants2 and mince three tablespoonfuls of citron4 ,mix all this fruit together and thoroughly dredge with flour4 ,rub to a cream a generous cupful of powdered sugar and a half-cupful of butter1 and beat into this five whipped eggs4 ,now add half a teaspoonful1 each1 of ground cinnamon1 nutmeg and mace1 and stir in a cupful of flour4 ,last of all1 add the fruit1 turn into a greased cake tin and bake steadily1 not fast1 until done4 ,this will probably take from an hour to an hour and a half4 ,fruit cake 7,no4 #c7 ,cream one cupful of butter with two cupfuls of powdered sugar1 beat the yolks of six eggs and add to the butter and sugar4 ,put in two and a half cupfuls of sifted flour1 half a pound1 each1 of seeded and chopped raisins1 and of washed and dried currants1 a quarter of a pound of shredded citron1 all well dredged with flour1 and a teaspoonful1 each1 of cinnamon and grated nutmeg4 ,last of all1 put in the whites of the eggs beaten stiff4 ,bake in a steady oven4 ,christmas fruit cake ,this cake may be made as long before ,christmas as you desire1 as it will keep for months4 ,cream together a half-pound1 each1 of butter and sugar1 and stir in six beaten eggs4 ,now beat in one teaspoonful1 each1 of powdered nutmeg1 cloves and cinnamon1 one cupful of flour1 a half pound1 each1 of cleaned currants1 seeded and chopped raisins1 and a quarter of a pound of shredded citron--all thoroughly dredged with flour4 ,last of all1 add a tablespoonful of rose water4 ,turn into a deep tin1 well greased1 and bake in a steady oven until done4 ,pound cake ,one pound1 each1 of butter1 of sugar1 of eggs1 of flour2 one tablespoonful of brandy1 one-half teaspoonful of mace4 ,cream butter and sugar1 beat whites and yolks separately and very light4 ,add the brandy and mace to the creamed butter and sugar1 stir in the yolks1 and1 after beating hard for a couple of minutes1 add the flour and whites alternately1 whipping them in lightly1 but not stirring after they have gone in4 ,a pound cake batter should be as stiff as it can be stirred4 ,bake in brick tins1 or in small pans in a steady oven1 covering with paper to prevent too quick browning4 ,grafton cake ,cream together three tablespoonfuls of butter with two cupfuls of sugar and beat into these the yolks of three eggs1 whipped light4 ,add a cupful of cold water and two cupfuls of sifted flour4 ,stir in1 then1 the whites of the eggs1 beaten stiff1 and another cupful of flour into which has been sifted a heaping teaspoonful of baking-powder4 ,flavor with a half-teaspoonful of nutmeg and cinnamon1 mixed4 ,gold cake ,cream together a cupful of butter and two cupfuls of sugar4 ,when well blended1 stir in the beaten yolks of four eggs and a scant cupful of milk4 ,now add1 gradually1 enough prepared flour to make a good batter1 and1 at the last1 the juice and grated rind of one orange4 ,turn into a greased tin and bake until a straw comes out clean from the thickest part of the loaf4 ,frost with an icing made by beating a cupful of powdered sugar into the unbeaten white of one egg4 ,when light and smooth1 add a teaspoonful of orange juice and a tablespoonful of grated orange peel4 ,silver cake ,cream together a cupful of sugar and a half-cupful of butter1 and beat into them the whites of four eggs1 then a half-cupful of cold water4 ,sift a pint of flour with a heaping teaspoonful of baking-powder and add this gradually1 beating to a light batter4 ,stir in1 at the last1 a teaspoonful of rose-water and bake in a loaf4 ,cover with icing flavored with rose-water4 ,chocolate loaf cake 7,no4 #a7 ,cream together a cupful of sugar and a half-cupful of butter2 add a cupful of milk1 four beaten eggs1 and three ounces of grated chocolate dissolved in a little milk4 ,beat all hard1 then stir in quickly two cupfuls of sifted prepared flour2 flavor with vanilla and turn all into a greased cake tin4 ,bake in a steady oven until a straw comes out clean from the thickest part of the loaf4 ,chocolate loaf cake 7,no4 #b7 ,dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk4 ,rub to a cream a half-cupful of butter and a large cupful of sugar1 and into this beat five whipped eggs1 the dissolved chocolate1 a pint of prepared flour and a teaspoonful of vanilla4 ,turn into a loaf-tin and bake4 ,cover with chocolate icing4 ,illustration3 ,,decorated ,,with ,,pine ,,cones1 ,,holly ,,and ,,mistletoe ,,an ,,easter ,,wedding ,,breakfast1 ,,with ,,lilies ,,japanese ,,decorations ,,for ,a ,,children',s ,,luncheon ,cocoanut and citron layer cake ,rub together three-quarters of a cupful of butter and a cupful and a half of powdered sugar4 ,when this mixture is like a soft cream1 add six eggs1 beaten light1 a cupful of water1 and three cupfuls of flour sifted twice with a heaping teaspoonful of baking-powder4 ,if the batter should be too thin1 add cautiously a little more flour4 ,pour into three greased layer-cake tins1 and bake to a delicate brown4 ,whip a pint of cream stiff with a generous half-cupful of powdered sugar4 ,have ready a fresh cocoanut1 grated4 ,beat this into the whipped cream4 ,when the cake is cold1 spread each layer of it with this mixture1 and sprinkle with minced citron4 ,on the top layer heap the cocoanut cream1 and dot it here and there with bits of the green citron4 ,this cake must be eaten within a few hours after it is made4 ,old-fashioned sponge cake ,weigh ten eggs2 allow their weight in sugar1 and half their weight in flour4 ,beat the yolks light1 whip the sugar into them1 stir in half the grated peel and all the juice of a lemon1 then the flour1 and lastly the whites folded in4 ,bake in a steady oven4 ,a good cup sponge cake ,beat the yolks and whites of five eggs separate4 ,into the yolks stir a cupful of sugar and a small teacupful of flour that has been well sifted with a small teaspoonful of baking-powder4 ,beat long and hard--if you do it for twenty minutes it will not be too long4 ,add a teaspoonful1 each1 of lemon and orange juice and fold in lightly the stiff whites4 ,bake at once in a loaf tin in a steady oven4 ,it should be done in three-quarters of an hour4 ,boiled sponge cake 7,no4 #a7 ,eight eggs4 ,the weight of the eggs in sugar1 and half their weight in flour4 ,separate the yolks and whites of the eggs carefully4 ,beat the yolks very light1 add the sugar to them1 the juice and grated rind of one lemon1 and half the flour4 ,whip the whites to a stiff froth1 add half of these to the batter1 stir in the rest of the flour and the remaining whites4 ,pour into a greased cake-mold1 with a tight-fitting top1 and put this on the stove in a pot of boiling water4 ,do not let the water come up over the top of the tin4 ,boil steadily for at least an hour before looking at the cake4 ,test then with a straw1 and if not done1 boil a while longer4 ,the straw should come out clean when the cake is done4 ,boiled sponge cake 7,no4 #b7 ,beat six eggs light1 yolks and whites separately4 ,bring to a boil three-quarters of a pound of sugar and a half-cupful of water4 ,boil for five minutes and pour gradually1 beating steadily1 upon the yolks of the eggs4 ,now whip in the juice of a lemon1 a half-pound of prepared flour1 and the whites of the eggs1 added quickly and lightly4 ,bake in brick-shaped tins in a steady oven1 covering the cake with paper for the first twenty minutes of the baking4 ,the loaf should be done in half an hour4 ,raisin bread ,scald a pint of milk and beat into it a teaspoonful of melted butter and one of salt4 ,when the mixture is lukewarm add half a yeast-cake1 dissolved in a half-cupful of warm water1 and beat in enough flour to make a good batter4 ,set in a warm room to rise for eight hours4 ,beat hard1 add a cupful of flour and work in a cupful of halved and seeded raisins1 plentifully dredged with flour4 ,set to rise until light1 then bake4 ,water crackers or wafers 7,a ,southern recipe47 ,into a half-pound of flour rub a tablespoonful of butter1 a little salt1 and add enough cold water to make a dough that can be rolled out4 ,roll very thin1 cut out1 and roll again4 ,bake in a floured tin to a pale brown4 ,pork cake 7,a ,yorkshire recipe47 ,one pound of fat salt pork free from lean or rind2 chop so fine as to be almost like lard1 pour upon it one-half pint of boiling water1 add two cupfuls of dark brown sugar1 one of ,new ,orleans molasses1 one teaspoonful of soda stirred into the molasses1 one pound of raisins1 one pound of dates1 chopped2 one-fourth of a pound of citron shaved fine4 ,stir in enough sifted flour to make it the consistency of common cake batter2 season with one teaspoonful1 each1 of cinnamon1 cloves1 allspice and nutmeg4 ,bake in a moderate oven4 ,kleiner 7,a ,danish recipe47 ,the yolks of six eggs1 the yolks and whites of two eggs1 one-quarter of a pound of sugar4 ,whip these together1 add two tablespoonfuls of cream1 one ounce of melted butter1 and work in as much flour as possible1 but not more than a pound4 ,knead this with flour until the dough stops sticking to the fingers4 ,roll out very thin with a little more flour1 and cut in oblong pieces about three inches long1 and not quite half as wide4 ,cut a slit in the middle of each1 and bend one end through1 so as to make a twist in the middle4 ,boil in deep cottolene or other fat until light brown4 ,put up in tin boxes4 ,they will keep for a long time4 ,poverty cake ,mix together half a cupful of molasses1 half a cupful of sugar1 one egg and two tablespoonfuls of melted butter4 ,when these are beaten together thoroughly add one teaspoonful of soda dissolved in half a cupful of cold water1 cinnamon or ginger to taste1 and one and a half cupfuls of flour4 ,bake in a shallow pan in a moderate oven for about thirty minutes4 ,good1 in spite of the name6 ,jelly roll ,take four eggs and their weight in butter1 sugar and flour4 ,cream the butter and sugar1 add the beaten yolks1 and whip for five minutes4 ,put in the flour1 the stiffened whites1 and1 last of all1 a full teaspoonful of baking-powder4 ,pour into a greased baking-tin1 and make the layer not more than half an inch thick4 ,bake quickly and steadily1 turn from the pan while hot1 spread with jelly at once and roll4 ,cover with paper and tie into shape until cold4 ,angel cake ,sift a teaspoonful of cream of tartar six times with a half-cupful of flour4 ,whip the whites of six eggs until they stand alone1 then gradually stir into them a half-cupful of granulated sugar and the sifted flour4 ,beat very hard1 turn into a clean1 ungreased pan with a funnel in the middle4 ,bake in a steady oven until a straw comes out clean from the thickest part4 ,turn the pan upside down upon a clean towel1 and as the cake cools1 it will slip out of the tin4 ,when cold1 ice the bottom and sides of the loaf4 ,devil's food ,half a cupful of chocolate1 grated2 half a cupful of sweet milk2 half a cupful of brown sugar4 ,boil these together until as thick as cream1 and let cool4 ,one cupful of brown sugar2 half a cupful of butter2 two eggs2 two-thirds of a cupful of milk2 vanilla flavoring4 ,mix well1 beat in the boiled mixture and two cupfuls of flour sifted with a heaping teaspoonful of baking-powder4 ,bake in layers1 put together with chocolate filling and cover with a white icing4 ,sunshine cake ,sift one cupful of granulated sugar and add it to the yolks of five eggs1 first beating these until they are thick4 ,add a dash of salt4 ,sift three-quarters of a cupful of flour twice with half a teaspoonful of cream of tartar1 and add to the eggs and sugar4 ,beat for twenty minutes1 and fold in the whites of seven eggs whipped stiff with a teaspoonful of white sugar dissolved in one teaspoonful of lemon juice and one tablespoonful of orange juice4 ,butter a pan1 flour it lightly1 and bake the cake in a steady oven for forty minutes4 ,orange layer cake ,cream three tablespoonfuls of butter with two cupfuls of sugar1 add the beaten yolks of five eggs1 the juice and half the grated rind of an orange1 and three cupfuls of flour--or enough for a batter--sifted with two teaspoonfuls of baking-powder4 ,last of all1 fold in the stiffened whites of three eggs4 ,bake in layer tins4 ,filling for orange cake ,beat the whites of two eggs very stiff with one cupful of powdered sugar2 add the juice and half the grated peel of an orange4 ,whip to a soft cream1 and spread between the layers when they are cold4 ,almond cake ,blanch enough almonds to make a cupful of them when skinned1 and when cold pound to a paste4 ,or1 what is more convenient1 buy the almond paste ready prepared4 ,cream a quarter-pound of butter with a pound of powdered sugar1 and beat into this the well-whipped yolks of seven eggs4 ,now beat in gradually the almond paste1 a teaspoonful of rose-water1 a quart of sifted flour1 and1 lastly1 the stiffened whites of the eggs4 ,bake in a loaf in a steady oven until a straw comes out clean from the thickest part4 ,when cold1 ice1 flavoring the icing with rose-water and a very little essence of bitter almonds4 ,chrysanthemum cake ,half a pint of butter and one pint of sugar rubbed to a cream2 the beaten whites of eight eggs1 and one and a half pints of flour in which have been sifted one and a half teaspoonfuls of baking-powder1 one-half pint of milk and the grated rind of an orange4 ,color the batter a delicate pink with cochineal1 and bake in jelly-cake tins in a moderate oven4 ,use red sugar for icing4 ,daisy cake ,beat the yolks of four eggs very light with a cupful of sugar4 ,cream a quarter of a pound of butter and stir into the beaten egg and sugar1 then add a gill of water into which three teaspoonfuls of cream have been stirred1 and flavor with vanilla extract4 ,now fold in one and a half cupfuls of flour that have been sifted with two even teaspoonfuls of baking-powder4 ,if this quantity makes the batter too stiff1 add less1 as some flours thicken more than others4 ,bake in layers4 ,these form the yellow part of the cake4 ,for the white part cream a half cupful of butter with one and a half cupfuls of sugar1 add a cupful of lukewarm water and two and a half cupfuls of flour that have been sifted with two teaspoonfuls of baking-powder4 ,beat hard4 ,add the juice and rind of one lemon1 and fold in the stiffened whites of the four eggs4 ,bake in layers4 ,when cold1 put the layers together1 alternating yellow and white1 using a boiled icing filling4 ,use the same icing for the top1 coloring it with grated orange peel4 ,when this frosting is firm1 make a plain white boiled icing and1 with a pastry tube1 make of it the form of a daisy on top of the other icing4 ,lemon cake ,one cupful of butter2 two and a half cupfuls of sugar2 three eggs1 yolks and whites beaten separately2 four cupfuls of flour2 one scant teaspoonful of baking-soda dissolved in a little milk2 one cupful of sweet milk2 the juice and grated rind of two lemons4 ,beat butter and sugar to a cream1 add the yolks1 well beaten1 then the milk and soda4 ,then add two cupfuls of the flour1 the juice and grated rind of the lemons4 ,mix again1 and1 last of all1 add the whites of the eggs beaten to a stiff froth4 ,bake in a hot oven4 ,white mountain cake ,into three cupfuls of sugar rub one cupful of butter and stir in a half-cupful of sweet milk4 ,add four cupfuls of prepared flour alternately with the stiffened whites of ten eggs4 ,if you find that the batter is going to be too stiff1 do not put in the whole quantity of flour4 ,bake in layer tins4 ,filling for white mountain cake ,boil together a half-pound of sugar and a half-cupful of water until the syrup is thick enough to hang in a thick thread from a fork dipped into it4 ,stir in1 a teaspoonful at a time1 the stiffened whites of two eggs1 beating them hard into the boiling syrup4 ,remove from the fire and beat until like thick cream1 and cool2 then add a teaspoonful of lemon juice4 ,spread on each layer of the cake1 put the layers in a pile on top of one another and pour the remaining icing over the top layer1 spreading it smoothly with a knife dipped in boiling water4 ,sprinkle the whole cake with powdered sugar while the frosting is still moist4 ,mocha cake ,cream a half cupful of butter with one and a half cupfuls of sugar4 ,add three-quarters of a cupful of milk1 and the stiffened whites of three eggs alternately with enough prepared flour to make a good batter4 ,bake in layers4 ,filling for ,mocha cake ,thicken a cupful of scalding milk with a tablespoonful of cornstarch wet with a little cold milk4 ,stir over the fire until smooth1 then pour gradually on the yolks of three eggs that have been beaten light with a half cupful of sugar4 ,stir over the fire for three minutes1 and set aside until almost cold1 when beat in a gill of strong black coffee4 ,spread upon the cake layers4 ,thanksgiving citron cake ,cream a cupful of butter with three cupfuls of powdered sugar1 add a cupful of milk1 and four cupfuls of prepared flour alternately with the stiffened whites of ten eggs4 ,if too stiff lessen the quantity of flour4 ,flavor with rose-water1 and stir in two cups of shredded citron1 plentifully dredged with flour4 ,bake in an oven1 not too hot1 for two hours4 ,minnehaha cake ,cream a half-cupful of butter with one and a half cupfuls of sugar1 add the beaten yolks of four eggs2 a half-pint of milk1 and the stiffened whites of the eggs alternately with three even cupfuls of prepared flour1 or enough to make a good batter4 ,bake in layer tins4 ,filling for ,minnehaha cake ,boil a cupful of sugar with four tablespoonfuls of water until a drop 8threads0 when pressed between the thumb and finger2 then beat in the whipped white of an egg1 and a half-cupful1 each1 of seeded and chopped raisins and walnut meats4 ,spread this mixture on the layers of cake4 ,marshmallow layer cake ,cream a cupful of butter with two cupfuls of sugar1 and when smooth and light1 add the well-beaten yolks of six eggs1 a cupful of milk and two cupfuls of prepared flour1 alternately with the stiffened whites of the six eggs4 ,if the batter is too thin1 add a little more flour4 ,flavor with vanilla and bake in layer tins4 ,filling for marshmallow cake ,dissolve five tablespoonfuls of gum arabic in a gill of cold water2 then stir in a half-cupful of powdered sugar and boil all together until a little dropped in cold water can be rolled into a soft ball between the finger and thumb4 ,have ready-beaten the white of an egg and strain the syrup into this1 beating the stiffened egg constantly as you do so4 ,flavor with vanilla and spread upon the cake layers with a knife dipped in boiling water4 ,plain loaf cake ,one cupful of butter rubbed to a cream with two cupfuls of sugar2 three cupfuls of flour sifted three times with a heaping teaspoonful of baking-powder2 four eggs1 whites and yolks beaten separately1 and very light2 one cupful of milk4 ,bake in two loaves4 ,this simple formula is the foundation for scores of fancy cakes1 especially of those baked in layers4 ,nut cake ,cream one cupful of butter with two cupfuls of sugar2 add a cupful of cold water1 the well-beaten yolks of four eggs1 a half teaspoonful of ground mace and cinnamon1 mixed1 and three cupfuls of prepared flour1 stirred in alternately with the stiffened whites of the eggs4 ,do not get the batter too stiff4 ,now add two cupfuls of hickory-nut kernels1 thoroughly dredged with flour4 ,stir in quickly and turn at once into a well-greased loaf-tin4 ,bake in a steady oven1 covering the cake with brown paper for the first half-hour it is in the oven4 ,when a straw comes out clean from the thickest part it is done4 ,when cold1 turn out1 and cover with a plain white-of-egg icing4 ,arrange half-kernels of hickory-nuts at regular intervals on the top of the icing4 ,sour cream cake 7,contributed7 ,beat the yolks of three eggs until stiff1 add one cupful of sugar and one cupful of rich sour cream1 in which has been dissolved one scant teaspoonful of soda4 ,add two cupfuls of sifted flour1 one-half teaspoonful of salt1 and one teaspoonful of lemon extract4 ,bake in a shallow pan4 ,bride's cake ,cream together three cupfuls of sugar and one scant cupful of butter1 adding the sugar a little at a time4 ,add one cupful of milk4 ,sift thoroughly three cupfuls of flour1 three teaspoonfuls of baking-powder and one cupful of corn-starch4 ,beat very light the whites of twelve eggs4 ,to the egg and sugar mixture add the sifted flour1 and1 last1 of all1 the beaten whites of the twelve eggs4 ,flavor to taste4 ,stir all together thoroughly4 ,pour into well-buttered and floured tins4 ,bake slowly in a moderate oven4 ,cream cake 7,contributed7 ,beat separately the whites and yolks of four eggs1 to the yolks add two cupfuls of sugar stirred in a little at a time1 and one cupful of sweet cream4 ,sift thoroughly two heaping cupfuls of flour1 one teaspoonful of soda and two teaspoonfuls of cream of tartar4 ,add this to the egg mixture4 ,stir in the whites last1 stirring gently4 ,marble cake 7,contributed7 ,white ,part3 ,with two and one-half cupfuls of flour sift two teaspoonfuls of baking-powder4 ,cream one-half cupful of butter and one cupful of white sugar4 ,add one-half cupful of sweet milk and the sifted flour4 ,then the whites of four eggs beaten stiff and a teaspoonful of vanilla4 ,dark ,part3 ,stir until perfectly smooth and creamy one-half cupful of butter and one cupful of brown sugar4 ,add to this the well-beaten yolks of four eggs1 one-half cupful of cooking molasses1 one-half cupful of sour milk4 ,sift with one and a half cupfuls of flour1 one teaspoonful1 each1 of cloves1 cinnamon1 mace and grated nutmeg4 ,stir in part of the flour mixture4 ,then add one teaspoonful of soda dissolved in a little milk1 and the rest of the flour4 ,butter well the cake pan and drop in a spoonful of each kind1 trying to drop the mixture so as to give the appearance of marble4 ,one egg cake 7,contributed7 ,cream one-half cup of butter1 two cupfuls of sugar2 add one egg beaten light1 one cupful of milk1 one teaspoonful of vanilla1 and two cupfuls of flour into which have been sifted two level teaspoonfuls of baking-powder4 ,bake in a moderate oven4 ,caramel cake 7,contributed7 ,sift together three cupfuls of pastry flour and three teaspoonfuls of baking-powder4 ,cream one-half cupful of butter and two cupfuls of sugar4 ,beat the yolks of four eggs until thick and lemon-colored4 ,add one cupful of milk and alternately the well-beaten whites of the eggs and the flour4 ,then add one teaspoonful of vanilla extract and one teacupful of chopped walnuts4 ,bake in loaf and when done cover with the caramel frosting4 ,currant cake 7,contributed7 ,sift together three cupfuls of pastry flour and three level teaspoonfuls of baking-powder4 ,cream one scant cupful of butter with one and one-half cupfuls of sugar1 adding the sugar gradually2 and the well-beaten yolks of three eggs and one teaspoonful of vanilla4 ,add to this one-half cupful of milk alternately with the flour and last of all one cupful of cleaned and floured currants4 ,bake in a moderate oven about fifty minutes4 ,,frostings ,,for ,,cakes ,boiled frosting for cake ,put into a saucepan half a cupful of water and a pound of granulated sugar and let it boil slowly4 ,do not stir4 ,when it spins a thread from the tip of a spoon dipped into it1 take it from the fire4 ,set it aside until it is blood-warm1 and then stir steadily until you have a smooth white cream4 ,apply it to the cake as you would any other icing4 ,if made properly it will harden by the time it is fairly on the cake4 ,if it hardens too much before it is used set it in warm water until it softens4 ,flavor it while stirring4 ,frosting for plain loaf cake ,one cupful of cream2 one pound of confectioner's sugar ,,xxx2 one cupful of seeded raisins1 chopped2 one cupful of almonds1 chopped2 one teaspoonful of lemon juice4 ,mix quite stiff4 ,chocolate frosting for layer cake ,put into a porcelain-lined saucepan a cupful of granulated sugar and a third of a cupful of hot water and boil without stirring until it threads1 then pour slowly upon the beaten white of an egg to which has been added a pinch of cream of tartar4 ,beat steadily1 adding1 as you do so1 two heaping tablespoonfuls of grated chocolate1 two tablespoonfuls of cream1 a half-teaspoonful of butter1 and a teaspoonful of vanilla4 ,when the mixture is blood-warm1 cover the cake with it4 ,milk frosting 7,contributed7 ,to ten tablespoonfuls of sweet milk1 add one and one-half cupfuls of sugar1 and boil six minutes4 ,take from the fire and stir until white4 ,flavor and spread quickly4 ,frosting made with yolks 7,contributed7 ,proceed exactly the same as for ordinary frosting1 using the yolks of the eggs instead of the whites4 ,,various ,,fillings ,,for ,,cake ,marshmallow filling ,dissolve five teaspoonfuls of powdered gum arabic in half a cup of cold water1 add half a cupful of powdered sugar and boil until thick enough to form a soft ball between the fingers when dropped into ice water4 ,pour upon the white of an egg beaten stiff1 flavor with a teaspoonful of vanilla and a few drops of lemon juice and spread on the cake with a knife dipped in hot water4 ,soft white filling for layer cake ,make a syrup of a cupful of granulated sugar and a third of a cupful of water and simmer over the fire until it threads4 ,beat the whites of two eggs stiff1 add a generous pinch of cream of tartar1 and beat steadily while you pour in the hot syrup4 ,do not cease beating until it is like a thick white paste2 then flavor with vanilla or lemon and spread at once on the layer cakes4 ,caramel filling 7,no4 #a7 ,put together over the fire three-quarters of a cupful of cream1 half a cupful of sugar and a tablespoonful of butter4 ,cook until it spins a thread1 add to it four tablespoonfuls of burnt sugar1 or caramel1 and a teaspoonful of vanilla4 ,when it is cool1 use for the filling and frosting of cake4 ,caramel filling 7,no4 #b7 ,make the caramel of burnt sugar by putting a cupful of sugar over the fire with a quarter-cup of water and let them boil until the syrup begins to change color4 ,tip the saucepan from one side to the other so that it may brown equally4 ,when it is nearly black1 but before it has begun to char1 add to it a cupful of boiling water1 pouring it in carefully lest in its sputtering you should be scorched4 ,it must boil after this until all is dissolved and it is like very dark syrup4 ,in making your cake filling put over the fire one tablespoonful of butter1 three-quarters of a cupful of cream and half a cupful of white sugar4 ,boil all together until they spin a thread from the end of a fork tine1 add four tablespoonfuls of the caramel and a teaspoonful of vanilla and set aside to cool4 ,use for filling and frosting cakes4 ,raisin filling ,one cupful of granulated sugar and one-fourth cupful of water4 ,boil together without stirring until it is brittle when dropped into cold water4 ,stir quickly into the beaten white of one egg4 ,add to this one small cup of stoned raisins chopped very fine4 ,cocoanut filling 7,contributed7 ,chill one cupful of thick sweet cream and add one-half cupful of powdered sugar4 ,whip until light and dry and fold in the well-beaten white of one egg and one cupful of grated cocoanut4 ,spread between the layers and over the top of the cake4 ,custard filling 7,contributed7 ,put two cupfuls of milk into a double boiler and bring to the boiling point4 ,moisten two tablespoonfuls of corn-starch in a little cold milk4 ,beat the yolks of four eggs very light and add one-half cupful of sugar2 then the corn-starch4 ,stir this mixture with the boiling milk and let it cook long enough for the corn-starch to be thoroughly cooked4 ,flavor when almost cold4 ,fig filling 7,contributed7 ,put one cupful of water into a saucepan over the fire and add one-half cupful of sugar4 ,add one pint of figs1 finely chopped1 to the syrup and cook together until soft and smooth4 ,when cold spread between the layers of the cake4 ,almond filling 7,contributed7 ,beat three cupfuls of powdered sugar into the whites of three eggs4 ,blanch one pound of sweet almonds4 ,pound in a mortar until they make an even paste1 with a little sugar4 ,then add to the whites of the eggs1 and flavor with a little vanilla4 ,stir thoroughly4 ,,gingerbreads ,molasses gingerbread 7,no4 #a7 ,warm together two cupfuls of molasses1 a half cupful each of cottolene or other fat and butter1 and two tablespoonfuls of ground ginger1 and when a little more than blood-warm1 beat hard for ten minutes2 then add two teaspoonfuls of soda dissolved in a little hot water1 a cupful of sour milk and enough flour to make a soft dough that can be rolled out4 ,turn on a floured board1 roll out1 cut into shapes and bake in a good oven4 ,while hot brush over with the white of an egg4 ,molasses gingerbread 7,no4 #b7 ,one cupful of ,new ,orleans molasses2 one cupful of sugar2 one cupful of sour cream2 one small cupful of butter2 three eggs2 three cupfuls of flour2 one teaspoonful each of cloves1 cinnamon1 ginger and baking-soda1 the last dissolved in a little hot water4 ,bake in two loaves in a moderate oven4 ,hard gingerbread ,in a double boiler heat a cupful of ,new ,orleans molasses1 and add half a cupful of melted butter to it4 ,pour into a bowl and when blood-warm add a tablespoonful of ginger1 a half teaspoonful of soda dissolved in a little boiling water1 and stir in enough flour to make a stiff dough4 ,turn upon a floured board1 roll thin1 cut out and bake in a hot oven4 ,soft gingerbread ,sift one teaspoonful of baking powder and a half teaspoonful of salt twice with two cupfuls of flour4 ,stir to a cream half a cupful of butter1 the same of sugar and the same of molasses4 ,warm the mixture slightly and beat light before adding a well-whipped egg1 a half teaspoonful of ground mace and a tablespoonful of ginger4 ,dissolve half a teaspoonful of baking soda in a tablespoonful of hot water2 stir this into half a cupful of sweet milk2 lastly1 stir in the flour2 beat hard for one minute1 and bake in two shallow pans1 well buttered1 or in pt pans4 ,raisin gingerbread ,mix as above1 adding at the last half a cupful of seeded raisins cut into halves and well dredged with flour4 ,aunt ,nelly's gingerbread ,sift half a teaspoonful of salt and an even teaspoonful of baking-soda in one and a half cupfuls of flour4 ,rub to a cream half a cupful of butter1 with an equal quantity of brown sugar and of molasses4 ,beat smooth and light1 adding1 gradually1 half a cupful of milk4 ,now stir in a cupful of prepared flour1 after which add more flour until you can knead it as you would bread dough4 ,work it hard for one minute1 roll into an even sheet1 and cut to fit your baking pans1 which must be well greased4 ,cut into squares with a jagging iron as the sheet lies in the pan1 and bake in a good oven covered for twelve minutes4 ,then uncover and brown4 ,gingerbread1 8such as mother used to make0 ,mix together a half-cupful each of brown sugar and ,new ,orleans molasses1 and stir in a tablespoonful of melted butter1 a teaspoonful of ground ginger and a teaspoonful of cinnamon4 ,set the bowl containing these ingredients at the side of the range until the contents are blood-warm2 then remove from the range and beat with an egg-beater until the batter is light brown in color4 ,now stir in a cupful of sour milk and three cupfuls of sifted flour4 ,beat very hard1 adding1 last of all1 a teaspoonful of baking-soda dissolved in hot water4 ,beat for two minutes longer and bake in deep muffin-tins1 or in a shallow baking-pan4 ,sour milk gingerbread ,mix together a half cupful of sugar1 a half cupful of molasses1 a tablespoonful of butter1 a half teaspoonful of ground cinnamon and a teaspoonful of ground ginger4 ,set the bowl containing this mixture at the side of the range until the contents are warm1 then beat until light in color and foamy in appearance4 ,now beat in a teacupful of sour milk1 a teaspoonful of soda dissolved in a tablespoonful of boiling water1 and two and a half cupfuls of flour4 ,turn into a greased shallow pan1 and bake in a steady oven4 ,eat hot4 ,currant gingerbread ,make as directed in last recipe1 adding at the last half a cupful of currants that have been carefully washed and picked over1 then soaked for half an hour in warm water1 dried between two towels and dredged with flour4 ,honey gingerbread ,warm a generous half-cupful of butter and beat into it two scant cupfuls of strained honey4 ,when you have a light cream1 beat in one tablespoonful of powdered sugar1 a tablespoonful of ginger and half a teaspoonful of cinnamon4 ,now add the beaten yolks of four eggs1 and1 alternately with the frothed whites1 three even cupfuls of flour sifted twice with a teaspoonful of baking-powder4 ,beat hard for one minute and bake in buttered shallow pans in a moderate oven forty-five minutes4 ,keep covered for thirty minutes4 ,,small ,,cakes ,what the old-fashioned people call 8dough cakes0--what we term 8cookies0 or 8jumbles0--are amongst the most popular small cakes that the housemother can present to her brood4 ,the only trouble is that they are sometimes too popular1 as they melt away before ,john's and the boys' onslaughts like snow under spring sunshine4 ,still the mother makes them gladly4 ,it is always a great convenience to have a stone crock full of cookies in the house4 ,they are nice for luncheon1 for afternoon tea1 and to eat with a glass of milk before going to bed4 ,they must be kept in a dry atmosphere1 as they are doubly delicious when crisp and friable4 ,almond macaroons ,beat the whites of three eggs stiff and whip into them half a cupful of powdered sugar1 a quarter-pound of almond paste1 crumbled fine1 half a teaspoonful of corn-starch1 and five drops of essence of bitter almonds4 ,drop by the spoonful on buttered paper and bake in a hot oven4 ,if you can not get almond paste1 pound blanched almonds fine4 ,cocoanut macaroons ,into two cups of grated cocoanut stir a cupful and a half of powdered sugar and a gill of cream1 or just enough to wet the cocoanut4 ,add the beaten whites of two eggs1 and mix all thoroughly4 ,line a baking pan with buttered paper1 drop the cocoanut mixture by the teaspoonful upon this and bake quickly in a hot oven4 ,sift powdered sugar over the macaroons while they are still warm4 ,auntie's cookies ,one cupful of butter2 two cupfuls of sugar2 three eggs2 one-half teaspoonful of baking-powder2 one even teaspoonful of nutmeg and half as much cloves2 flour for a soft dough4 ,begin with two cupfuls1 adding cautiously until you have the right consistency4 ,rub butter and sugar to a soft cream2 add the yolks of the eggs1 beaten light1 then the spice1 one cupful of flour with which the baking-powder has been sifted twice1 and half the whites beaten stiff4 ,next another cupful of flour and the rest of the whites4 ,roll into a sheet of dough about a quarter-inch thick1 cut into rounds and bake in a good oven4 ,if you like1 you may stick a seeded raisin or a bit of citron in the top of each cooky before baking4 ,currant cookies ,one cupful of sugar2 two scant cupfuls of flour2 four tablespoonfuls of butter2 two eggs2 one scant teaspoonful of baking-powder2 one cupful of cleaned currants1 chopped fine2 nutmeg and cinnamon to taste4 ,rub butter and sugar to a cream2 add spices and the eggs beaten light1 then the flour with which the baking-powder has been sifted twice2 lastly1 the chopped currants4 ,roll out with quick1 light strokes1 cut into shapes and bake in a tolerably brisk oven4 ,they are better the second day after baking than on the first4 ,oatmeal cookies ,mix together four cupfuls of flour 7into which you have sifted a teaspoonful of soda7 and three cupfuls of oatmeal2 add two cupfuls of powdered sugar1 a cupful of melted butter1 and a teaspoonful of salt4 ,moisten the mass with enough cold water to make a very stiff dough4 ,roll as thin as possible1 cut into round cakes and bake4 ,this will make a very large number of cookies1 but they will keep well for weeks4 ,german almond cookies ,the yolks of six eggs2 one and a half cupfuls of sugar2 three-quarters of a cupful of butter2 one cupful of almonds1 chopped2 one tablespoonful of cinnamon2 three cupfuls of flour4 ,beat well1 drop small spoonfuls on a well-greased pan and bake lightly4 ,sponge cookies ,beat the yolks of two eggs light with one cupful of sugar4 ,when smooth1 add the whites beaten to a standing froth1 the juice of half a lemon1 and1 with quick1 light strokes1 a cupful of flour sifted twice with one teaspoonful of baking-powder and a little salt4 ,now1 work in more flour until you have a 8rollable0 dough4 ,cut into shapes1 and bake quickly in a floured shallow pan4 ,lemon cookies ,cream two cupfuls of granulated sugar and one cupful of butter4 ,add three beaten eggs and flavor with lemon juice4 ,sift into the mixture enough flour to make the dough stiff enough to handle1 roll thin1 cut out and bake4 ,spice cookies ,cream one cupful of butter with two of sugar1 and add three eggs4 ,mix together a teaspoonful each of allspice1 cinnamon and nutmeg1 and stir these into the batter4 ,add enough flour to make a good dough1 roll out and bake4 ,caraway cookies ,rub one-half cupful of butter to a cream with one cupful of powdered sugar1 and when light beat in the yolks of three eggs4 ,beat the whites stiff and add them alternately with two cupfuls of flour4 ,stir in one teaspoonful of caraway seed and enough more flour to enable you to roll it very thin4 ,cut into rounds and bake quickly4 ,fanny's cookies ,into two cupfuls of granulated sugar rub one cupful of butter1 then stir in three eggs1 well beaten1 and flour enough to make a stiff dough4 ,roll out on a floured board1 cut1 sprinkle with granulated sugar1 stick a raisin in the center of each and bake4 ,sand cookies ,cream a cupful of butter with two cupfuls of granulated sugar1 add two eggs beaten light1 yolks and whites separately1 then half a teaspoonful of ground mace or of nutmeg4 ,have ready three cupfuls of flour sifted twice with one teaspoonful of baking-powder1 and work into the mixture until you can roll out the dough4 ,cut round with a tin cutter2 wash the tops lightly with white of egg2 press half of a split blanched almond into the center of each1 and sprinkle well with coarse granulated sugar4 ,this is the 8sand40 ,bake quickly4 ,peanut cookies ,one cupful of butter2 one and one-half cupfuls of powdered sugar2 three eggs2 one cupful of freshly roasted peanuts1 pounded1 rolled to a coarse powder1 and mixed with about three cupfuls of flour4 ,cream the butter and sugar1 add the beaten eggs1 then the flour and crushed peanuts4 ,the dough should be just stiff enough to handle easily4 ,drop the dough by the spoonful upon a floured board1 pat it into round cakes with the fingers1 grate a little nutmeg over the top of each cake and bake4 ,a novelty1 and one that is likely to be popular4 ,alma's drop cakes ,beat five eggs light--yolks and whites separately4 ,into the yolks stir a cupful of powdered sugar1 the juice of a lemon and half the grated peel--then the stiffened whites of the eggs4 ,sift together a heaping cupful of flour and a teaspoonful of baking-powder1 and beat this into the other ingredients4 ,line a hot buttered pan with thick writing paper1 well buttered2 drop the batter by the spoonful upon the paper1 and bake at once in a quick oven4 ,sift powdered sugar over them while hot4 ,vanilla cookies ,cream one cupful of butter with two of sugar1 and stir in a cupful of sour cream1 two beaten eggs and three cupfuls of flour sifted twice with a teaspoonful of soda4 ,flavor with vanilla extract4 ,if your dough is not stiff enough to handle1 add more sifted flour until it is of the right consistency4 ,roll into a sheet about a quarter of an inch thick1 cut into rounds and bake4 ,cocoanut cream puffs ,these cakes1 while requiring care in their preparation1 amply repay one for the time spent in their making4 ,into a cupful of hot water stir a half-cupful of butter and bring to a boil4 ,then add a cupful and a half of flour1 and cook 7stirring constantly7 for two minutes2 take from the fire and pour into a bowl to cool4 ,when the mixture is cold beat into it the whipped yolks of four eggs2 lastly1 the stiffened whites4 ,line a baking pan with buttered paper2 drop the batter by the large spoonful upon it1 and bake in a quick oven4 ,the puffs should be done in fifteen minutes4 ,when they are cold cut off the tops1 fill with the following mixture and replace the tops4 ,filling ,into two cupfuls of thick whipped cream beat a cupful of grated cocoanut1 half a cupful of powdered sugar and a teaspoonful of extract of bitter almonds4 ,whip up hard before putting into the puff shells4 ,molasses cookies ,warm a cupful of molasses slightly and beat to a cream with half a cupful of softened butter4 ,add the juice of half a lemon1 one tablespoonful of ginger and half a teaspoonful of cinnamon4 ,now stir in two cupfuls of flour sifted three times with an even teaspoonful of baking-soda1 until you have a soft dough4 ,roll out and cut into shapes4 ,bake in a good oven4 ,ginger jumbles ,into two cupfuls of molasses stir a cupful of melted butter1 a teaspoonful of ground cinnamon1 a tablespoonful of pulverized ginger1 and a half a teaspoonful of baking-soda4 ,beat well1 add enough flour to make a soft dough1 form with floured hands into small cakes and bake4 ,gingersnaps 7,no4 #a7 ,one cupful of sugar1 one cupful of butter1 one tablespoonful of ginger1 one teaspoonful of soda dissolved in a little water1 as much flour as can be stirred in with a spoon--not kneaded4 ,pinch off a bit of the dough the size of a large marble1 roll in the hands until round1 pat it flat and place in a pan1 leaving between each cake space for spreading2 bake in a good oven to a moderate brown4 ,leave in the pan until sufficiently cool to be 8snappy40 ,gingersnaps 7,no4 #b7 ,cream a cupful of butter with one of sugar1 beat in a cupful of molasses1 stir in a cupful of water1 a teaspoonful each of ground ginger and cinnamon1 a teaspoonful of allspice and a scant one of soda sifted with a pint and a half of flour4 ,add enough flour to make a dough that can be rolled out1 roll thin1 cut into rounds1 and bake4 ,pfeffernsse 7,a ,german recipe47 ,one pound of fine flour1 sifted2 one teaspoonful of baking-powder2 one pound of sugar1 sifted2 four large eggs2 three ounces of citron2 the grated rind of one lemon2 one grated nutmeg2 one teaspoonful of cinnamon2 one scant teaspoonful of ground cloves4 ,mix the baking-powder and spices and sift with the flour1 then work in the beaten eggs and sugar2 form into small balls and bake in a slow oven4 ,place in a pan sufficiently far apart to allow them to swell to the size of macaroons when baked4 ,white peppernuts ,cream one and a half cupfuls of granulated sugar and a half-cupful of butter together1 add three eggs1 beaten light1 a half cupful of milk1 two teaspoonfuls of vanilla extract1 and flour sifted with two even teaspoonfuls of baking-powder4 ,add this flour until stiff enough to roll out2 roll a half inch thick1 cut out with a thimble and bake in a hot oven4 ,care should be taken to put them so far apart that they will not run together in the baking4 ,brown peppernuts ,three eggs2 one cupful of brown sugar2 a half-cupful of butter2 one cupful of molasses2 a half-cupful of sour or buttermilk2 a teaspoonful of baking-soda2 a scant teaspoonful of cinnamon and ginger1 and flour enough to handle4 ,mix1 roll out and bake as you would white peppernuts4 ,peppernuts 7,no4 #d7 ,mix together half a pound of powdered sugar1 the yolks of two eggs1 one whole egg and a quarter-teaspoonful of potash procured from a druggist4 ,stir this well for fifteen minutes2 add a quarter-ounce of ground cinnamon1 a quarter-teaspoonful each of ground pepper and cloves1 and the grated rind of a lemon4 ,when all is well mixed1 put with it half a pound of pastry flour4 ,knead well on a floured board1 roll out about half an inch thick and cut into small rounds with a biscuit cutter4 ,bake in a greased tin in a very moderate oven4 ,peppernuts 7,no4 #e7 ,sift together two cupfuls of sugar1 four cupfuls of flour1 one tablespoonful of cinnamon1 half a tablespoonful of cloves1 and one and a half teaspoonfuls of baking-powder4 ,add to this half a cupful of citron1 chopped fine2 the grated rind of a lemon and a quarter of a nutmeg4 ,make to a dough with four eggs beaten enough to mix yolks and whites4 ,shape into balls the size of a hickory-nut1 with buttered hands1 and bake in pans lined with greased paper4 ,when done1 cover with an icing4 ,icing for peppernuts ,into two tablespoonfuls of boiling water stir enough confectioner's sugar to make it thick4 ,flavor with lemon juice and a little of the grated rind4 ,the icing should be of the right consistency to be applied with a pastry brush4 ,let the cakes stand in a cool1 dry place until the icing has hardened4 ,vanities 7,no4 #a7 ,beat two eggs2 stir in a pinch of salt and a half-teaspoonful of rose water2 add sifted flour until just stiff enough to roll out4 ,cut with a cake-cutter and fry quickly in hot cottolene or other fat4 ,sift powdered sugar on them while hot1 and when cool put a teaspoonful of jelly in the center of each4 ,vanities 7,no4 #b7 ,boil a cupful of milk and thicken it in the saucepan with flour to a stiff dough4 ,let it become cool1 then break in three eggs1 one at a time1 and beat thoroughly4 ,add a tablespoonful of melted butter4 ,drop it by small teaspoonfuls into hot cottolene or some good fat1 fry to a delicate brown2 drain and roll in a mixture of sugar and cinnamon4 ,anise cakes ,cream a half-pound of butter with a half-pound of sugar1 add three well-beaten eggs and enough flour to make a stiff dough1 adding to the flour an ounce of anise seed4 ,roll into a thin sheet1 cut into shapes with a cutter and bake4 ,hermits ,cream together a cupful of butter and two of sugar4 ,beat in the whipped yolks of three eggs1 add a half-cupful of milk and then the beaten whites4 ,work in two cupfuls of flour1 sifted twice with a teaspoonful of baking-powder1 and if this does not make a dough that could be rolled out1 add more flour cautiously1 not to have the cakes too stiff4 ,roll into a very thin sheet1 strew thickly with the kernels of hickory-nuts1 pecans or ,english walnuts1 chopped fine and sprinkled with sugar4 ,fold the dough once over the nuts1 passing the rolling-pin lightly over the upper sheet1 and cut into rounds with a cake cutter4 ,bake in a quick oven1 covered1 for fifteen minutes2 uncover and brown4 ,plain cookies 7,contributed7 ,cream together one cupful of butter and two cupfuls of sugar4 ,add one egg1 well beaten1 one cupful of milk1 three teaspoonfuls of baking-powder and flour enough to make a soft dough4 ,roll thin1 cut in small cakes and bake in a moderate oven4 ,eggless cookies 7,contributed7 ,cream one cupful of butter and add one cupful of sweet milk1 one teaspoonful of vanilla1 and one teaspoonful of soda dissolved in a little warm water4 ,use flour enough to make a soft dough4 ,cakes made by this recipe will keep fresh for a long time4 ,,the ,,doughnut ,,and ,,cruller ,,family ,these crisp and toothsome dainties may be made several weeks before they are needed1 as they improve with age4 ,keep them in a stone crock1 or large tin cracker-box with a closely-fitting cover4 ,as you pack than down1 sprinkle each layer with powdered sugar4 ,have a large quantity cut out before you begin the work of frying1 for when the fat has attained the proper state of heat you will not want to set it to one side to cool while you roll out another batch of the small cakes4 ,of course1 crullers and doughnuts do not really taste better when cut into various shapes1 but1 since ,john and the boys fancy that they do1 the mother will do well to indulge the innocent notion and to twist and turn the raw dough into fantastic and attractive forms4 ,heat the cottolene or other fat used for frying gradually until so hot that a piece of the dough used as a test will rise to the surface at once1 swell immediately and brown quickly4 ,as the doughnuts brown1 remove them from the kettle with a perforated spoon and lay in a colander1 set at the side of the stove1 to drain free of grease4 ,transfer to a platter1 and while hot1 sprinkle with sugar4 ,quick doughnuts ,cream one cupful of sugar with half a cupful of butter1 add one cupful of milk1 two eggs1 beaten light1 one tablespoonful of cinnamon and nutmeg mixed1 and two cupfuls of flour into which has been sifted a heaping teaspoonful of baking-powder4 ,work in enough flour to make a soft dough4 ,roll out into a sheet nearly an inch thick1 and cut into shapes with a cutter4 ,fry in deep cottolene or other fat4 ,sour milk doughnuts ,cream a cupful of butter and two cupfuls of sugar2 add four beaten eggs1 a half-pint of sour milk1 a teaspoonful of soda dissolved in a little boiling water1 a teaspoonful each of nutmeg and cinnamon1 and enough flour to make a dough that can be rolled out4 ,roll and cut into shapes4 ,fry in deep1 boiling cottolene or other fat1 which has been heated slowly4 ,mother's doughnuts ,cream a generous half cupful of butter with two cupfuls of sugar2 add three well-beaten eggs1 a cupful and a half of milk1 and about five cupfuls of flour1 which has been sifted with three teaspoonfuls of baking-powder4 ,add this flour gradually until you have enough to make a dough that can be rolled out1 as it may not take the full amount4 ,roll out1 cut into rounds1 drop into boiling cottolene or other fat and fry to a golden brown4 ,drain in a colander1 and while hot sprinkle with powdered sugar4 ,ideal crullers ,rub together a half-pound of butter and three-quarters of a pound of powdered sugar4 ,when you have a soft cream1 work in gradually six beaten eggs1 a half-teaspoonful each of nutmeg and cinnamon1 and by the handful enough flour to enable you to roll out the dough4 ,avoid getting it too stiff4 ,roll into a very thin sheet and cut into rings4 ,the centers of the rings make pretty little marble-shaped crullers4 ,fry in deep boiling cottolene or other fat1 which has been heated slowly4 ,mary's crullers ,rub half a pound of butter to a cream with three-quarters of a pound of pulverized sugar4 ,beat in the yolks of five eggs1 whipped smooth2 add an even teaspoonful of mace and cinnamon mixed1 lastly the stiffened whites of the eggs1 alternately with enough flour for a stiff dough4 ,begin with two cupfuls 7sifted74 ,roll out1 cut into fancy shapes and set in a cold place for an hour before frying in deep1 boiling cottolene or other fat4 ,buttermilk crullers ,into a cupful and a half of granulated sugar rub three-quarters of a cupful of butter1 add two eggs1 half a teaspoonful of soda dissolved in a tablespoonful of hot water1 and a cupful and a half of buttermilk4 ,now sift in enough flour to make a tender dough1 roll out and fry4 ,sunnybank crullers ,rub together four tablespoonfuls of butter and a generous cupful of powdered sugar2 add to the cream thus made half a teaspoonful of powdered cinnamon and beat it in thoroughly4 ,now add four well-beaten eggs1 and whip long and hard4 ,last of all1 sift in very gradually enough flour to make a stiff dough4 ,roll this out and1 with a fancy cake-cutter1 cut it into small ornamental shapes4 ,the bits of dough left over may be gathered up1 put together and rolled out again1 then cut into strips and small squares4 ,after the crullers are cooked and drained free of fat1 spread them upon a platter and sprinkle with powdered sugar and cinnamon in the proportion of a teaspoonful of the spice to half a cupful of sugar4 ,date crullers ,one cup of butter1 one and one-half cups of sugar1 three eggs4 ,beat all to a cream4 ,add one teaspoonful of cinnamon1 one of cloves1 a cupful of walnut meat in rather large bits2 one pound of seeded dates chopped fine2 three and a half cupfuls of flour4 ,mix well1 roll into a sheet and cut into shapes4 ,set in a cold place for an hour and fry in deep fat4 ,,familiar ,,talk ,a ,,friendly ,,word ,,with 8,,our ,,maid0 ,to begin with--,i wish ,i could devise some method of convincing you that ,i am really and truly 8friendly40 ,a newspaper article ,i have just read says1 8,it can not be denied that the present attitude of ,american mistress and maid is1 at best1 one of armed neutrality40 ,put into everyday ,english1 that means that each is willing1 if convenient1 to get along comfortably and pleasantly with the other1 but that each holds herself ready to fight1 if fighting seems to be advisable4 ,this 8attitude0 is all wrong1 through and through4 ,i should like to change it in your mind before ,i begin to talk with you4 ,the best and most wonderful ,book ever written tells us that the men who1 once upon a time1 built the ruined walls and temple of ,jerusalem1 held a trowel1 or spade1 or hammer in one hand1 and a sword or spear in the other1 because their enemies were lying in wait1 watching for an opportunity to attack them4 ,we are not surprised to read in the same chapter that these enemies laughed at the sort of work done under such circumstances4 ,they said1 8,if a fox go up1 he shall even break down their stone wall40 ,two hands are better for doing work than one2 two heads are better for planning work than one2 two hearts at peace with each other are the greatest possible help to head and hands4 ,take it for granted when you take a place that your employer is friendly to you4 ,don't look upon her as a possible enemy4 ,when she trusts you to handle delicate china1 take care of handsome furniture or to cook materials for the meals she and her family are to eat1 she shows that she has confidence in your ability and your honesty4 ,when she entrusts her little children to your care1 she proves this yet more plainly4 ,after inquiring into your character and manner of work1 she is so far satisfied that you are just what she wants that she has received you into her house and1 in one sense1 into her family4 ,she trusts you1 then4 ,trust her1 until she gives you very plain proof that she does not deserve your trust4 ,for the first month1 at least1 make up your mind to look on the bright side of everything1 instead of asking yourself every hour1 8,i wonder if ,i can stay80 ,that same 8wondering0 unsettles more maids and prejudices more mistresses' minds against well-meaning domestics than any other one thing4 ,make allowances for your employer's awkward ways of giving orders2 for her little 8tempers10 that may be awkwardness1 too1 and a sort of bashfulness you do not understand1 but which is not uncommon4 ,more than one well-educated1 refined woman has confessed to me that she was 8awfully afraid of every new maid40 ,some of us have reason to be4 ,bear in mind1 if your new 8lady0 seems stiff1 and1 maybe1 distrustful of you1 that she may have had ugly experiences with some maid who went before you1 one of the maids 8who spoil places for other girls40 ,i wish you could make a resolution--and keep it--not to discuss the mistresses you have had1 and especially the mistress you have now1 with other maids1 in and out of the house which is your present home4 ,i am sorry to be obliged to say that the practice of talking of the hardships of her place is our maid's most common and incorrigible habit4 ,so common is it that ,i have wondered sometimes if it were not considered a part of the duty she owes to herself and her companions who are making their living in the same way as herself4 ,if you could once determine that your employer is your friend1 that her interests are yours1 and that you will make your 8place0 into a real home1 where you may spend years1 perhaps the rest of your life--you would not be tempted to magnify the work you have to do1 the things you have to put up with--the thousand and one complaints that form so large a part of the talk 8downstairs40 ,if you are so unfortunate as to take service with a bad-tempered1 bad-mannered1 bad-hearted woman1 whose only reason for thinking herself better than you is that she has more money1 quietly leave when your month is up4 ,that is the only dignified thing to do4 ,don't spoil your temper by fighting her1 and waste your breath and time by gossiping about her to your acquaintances4 ,if1 on the other hand1 you have an employer who honestly tries to treat you well2 who likes you and praises your work1 pays your wages regularly1 is kind to you in sickness1 pleasant in speech and willing to grant you every reasonable indulgence--don't be afraid to say that she is all this1 and that you are comfortable and contented in your present position4 ,i know many such mistresses4 ,i wish ,i could add that they often have justice done them behind their backs by maids to whom they 7the mistresses7 are so attached that they will not allow their dearest friends to find fault with them4 ,it is perfectly natural that you should side with those of your own class and business when a question of ill-usage comes up4 ,if you know of a maid whose wages are not paid1 who is scolded unjustly1 badly fed and made to work beyond her strength1 you are right to sympathize with her4 ,it would also be right to despise her if she did not throw up her place and look for a better4 ,it is still more just to despise one who has none of these things to complain of1 and has no intention of making a change1 yet speaks of her employer as a cruel mistress1 and does all she can to cast discredit upon the family4 ,as a sensible girl you ought to know that1 in this country1 nobody need keep such a place as she makes out hers to be--and no self-respecting person would keep it4 ,try1 then1 to make the best of your place1 and the best of yourself while you are in it4 ,earn your wages fairly and honestly4 ,there is no better business for a woman in ,america than domestic service1 if you and others like you would combine to keep places so long as to make yourselves a part of the household1 and so nearly indispensable that not a member of the family could do without you4 ,frequent changing is an expensive matter4 ,it is the maid who holds one position for years who is well-dressed1 respected and beloved by her employers1 and who rolls up a snug account in the savings-bank against marriage or a rainy day4 7,sometimes they mean the same thing67 ,never lose sight of the truth that you are as respectable in your position as the president's wife in hers1 while you perform the duties of that position soberly1 honestly and in the fear of ,god--so much more respectable in your safe1 honorable home shelter than the flashy1 fast shop-girl and unhealthy1 underfed and overdressed factory girl in hers1 that we1 who are sincerely interested in you1 can not but wonder that every clear-headed1 modest girl does not see this4 ,as a last word3 ,don't keep overstrict account of 8work you were not engaged to do40 ,i know of no business in the world in which a faithful conscientious worker does not do much for which he is not paid--at least1 not paid in money4 ,dozens of unforeseen tasks1 big and little1 are coming up1 all the time1 in every trade and profession1 and for everybody from the president down to a peanut peddler4 ,the blessed ,book we spoke of just now commands us to do whatever is laid to our hand1 8as unto the ,lord1 and not unto men40 ,one and all1 we should find delight in these extra labors if we could1 in our hearts1 determine to do them 8as unto the dear ,lord10 whose mercies to us are past counting4 ,do what you are 8engaged0 to do1 as unto the employer whose wages you receive1 and offer the 8extras0 as a free-will offering to your ,heavenly ,father4 8,bear ye one another's burdens1 and so fulfil the law of ,christ40 ,read and obey the text in this spirit1 and that 8so0 becomes the most important word in this1 or in any language4 ,i hope that you will1 in the ,father's good time1 become the happy mistress of your own home4 ,in which case you will1 ,i venture to say1 keep house and make home the better for the discipline of mind and the adjustment of duties learned in the daily routine of housework4 ,this is your apprenticeship4 ,,dinner ,this1 the most important meal of the day1 is attended with a certain degree of ceremony in the most modest household4 ,breakfast may be hurried over in haste that is not unseemly when one considers that the day's work is all ahead of the family1 and luncheon may dwindle down to a 8cold bite0 eaten standing4 ,everybody must dine1 and dining is always 8business40 ,a dinner party is the most serious of social functions1 and even a family dinner follows a prescribed order4 ,there must be a beginning1 a middle and an end4 ,plates must be changed1 for even in the backwoods1 meat and pudding are not set on the table at the same time4 ,this is as it should be4 ,if we would have 8,good digestion wait on appetite1 and health on both10 we must bring to the discussion of the heavier nourishment set before us orderliness1 leisure and tempers free from annoying discomforts4 ,magnificence is within the reach of a few2 modest elegance is attainable by many2 cleanliness and good manners are free to the humblest housemother and her brood4 ,so much for a general view of the wide field indicated by the word set at the head of this chapter4 ,before entering upon a discussion of the dishes which belong to this section of our book1 ,i would lay stress upon a cardinal duty connected with dinner--eating--a duty the neglect of which is a proverbial national disgrace4 ,it is a physical impossibility to eat properly--and to digest with any prospect of healthful assimilation--a breakfast of coffee1 steak1 hot rolls and fried potatoes1 in five minutes1 or in fifteen4 ,yet this is what the commuter1 the clerk1 the collegian--and a host of other men 7including an occasional capitalist7 try to do six days in the week4 ,they eat1 as they live1 on the jump4 ,when an especially audacious jump lands them in the grave1 intelligent scientists affect to wonder with the rest of mankind at the untimely taking-off4 ,illustration3 ,a ,,christmas ,,table ,,decorated ,,with ,,holly ,,an ,,autumn ,,dinner ,,table ,,decorated ,,with ,,vines ,a ,,table ,,decorated ,,with ,,chrysanthemums ,,and ,,palms ,big mouthfuls and bolting are alike part of the national trick advertised in dead earnest1 not satirized1 by the raucous shout of the brakeman at the half-way house--8,five minutes for refreshments60 ,mr4 ,gladstone did not consider it undignified to give1 as one secret of the sanity of body and mind prolonged through four-score years1 his habit of chewing twenty times upon every morsel of meat taken into his mouth4 ,the family physician who attended one of our great men--lately deceased--in his awfully brief final illness1 said frankly that certain sharp attacks that had afflicted the statesman for several months before the cruel climax came1 were caused by the habit of eating hurriedly such luncheons as he could snatch in the intervals of business4 ,if the truth were told as bravely in thousands of other 8mysterious visitations10 business men would be startled and enlightened--if not cured--of like practices4 ,dinner--the evening dinner in particular--gives the driven man a chance for his life4 ,he sins against light and opportunity when he carries the bolting habit to the third meal4 ,it may be vulgar to talk of chewing4 ,our very babies are taught to say 8masticate10 instead4 ,it is more vulgar not to do the thing itself4 ,the cool indifference with which we admit the humiliating truth that our national digestion is chronically out of order1 is more culpable even than the shiftless amiability with which we condone municipal and corporation murders4 ,the individual citizen may well draw back from the task of fighting boards and millions4 ,his digestive apparatus is his own1 subject to no lien or disability except such as sloth and carelessness put upon it4 ,if there be a self-evident fact in everyday hygiene it is that food swallowed without chewing1 clogs and irritates the stomach4 ,no other health law is so shamelessly and constantly transgressed by the human animal whose habitat is the ,united ,states of ,america4 ,the most stupid lout of a hostler knows that a horse must have time for chewing his oats1 or he will go hungry2 the scullion will tell you that1 while chickens bolt whole corn and gobble down worms1 the gizzard stands sentinel over the stomach1 doing thoroughly the part of grinders and incisors4 ,the cow sets us the best example of all our sensible dumb teachers4 ,the wondrous-wise air with which she munches cud by the hour is a proverb among sages4 ,the so-called nobler part of creation is not ashamed to seek in the pepsin1 which is a memorial to her wisdom1 a remedy for the ills brought upon himself by obstinate disregard of the duty her example enforces4 ,it is not a nice thing to talk or write of1 as ,i have admitted4 ,and this is not because the act of mastication is unseemly4 ,the measured movement of the jaws in the decorous disposition of whatever is committed to them is no more grotesque than the 8winking as usual10 enjoined by the photographer4 ,this is emphatically true when food is cut small before it is eaten4 ,the stomach is long-suffering and kind1 but not omnipotent4 ,the salivary glands are her natural and most efficient allies4 ,the 8bolter0 cuts off supplies from this source4 ,the chunks of solid matter1 washed down with scalding liquid or iced water1 are more than the other gastric juices can manage4 ,the result is as sure as the addition of two and two1 followed by the subtraction of four4 ,a judicious mother who has made physiology a study for her children's sake1 teaches her little ones to chew the well-cooked cereals that form the staple of their breakfast4 ,furthermore1 she teaches that it is indecent to swallow anything except liquids without chewing it4 ,the rule is not arbitrary4 ,each child comprehends the office of the saliva1 that the motion of chewing excites it1 and that to take crude lumps of anything into the stomach is absolutely wrong4 ,in the chance that other mothers may imitate her example lies the only hope of the ,american stomach4 ,the adult bolter is joined to his evil practice4 ,he is feeding with egg-coal an engine that was built to be run with pea coal1 adding to the mischief done the delicate machinery the outrage of chunking in and packing down the fuel4 ,,soups ,it is a progressive age and the average ,american housewife is slowly coming to some appreciation of the nutritive value of soups as an article of daily food4 ,as a rule of wide application1 she does not yet credit how easy it is to prepare them4 ,some one says that the motto for the would-be soup-maker should be1 8strong stock and no grease40 ,what might be a good soup is unpalatable if globules of grease float on the surface1 and it takes a hungry man1 without a fastidious taste1 to enjoy it under these circumstances4 ,see to it then that all meat-stocks are perfectly skimmed when very cold1 that every vestige of fat may be removed4 ,a good soup stock ,four pounds of beef marrow bones1 well cracked2 one pound of coarse lean beef chopped as for beef-tea1 and the same of lean veal2 one large onion1 one carrot1 one turnip1 six refuse stalks of celery1 a cabbage leaf2 seven quarts of cold water2 prepare and salt to taste4 ,put the meat and vegetables1 the latter cut up small1 into a large pot1 cover with the water and set at the side of the range where it will not reach the scalding point under an hour4 ,keep closely covered and let it simmer1 always scalding hot1 never boiling hard1 for six hours4 ,remove from the fire1 season and set in a cool place until next day4 ,remove the fat1 strain out bones and vegetables1 pressing hard to extract all the nourishment and set away in the refrigerator until needed4 ,at least one dozen varieties of soups and broths can be founded upon this stock4 ,white stock ,put over the fire two pounds of the cheaper part of veal1 cut into small pieces1 or a well-cracked knuckle of veal1 with three quarts of cold water1 a sliced onion1 a bay-leaf and a couple of stalks of celery cut into pieces4 ,let it come to a boil slowly1 and simmer for five or six hours4 ,season with salt and pepper and set aside to get cold4 ,remove the fat1 take out the bones and you will have a thick jelly4 ,this can be heated1 skimmed and1 if desired1 strained before it is used4 ,it will be a strong and nutritious stock4 8,left-over0 stock ,have a crock in your refrigerator expressly for this4 ,collect for it the bones of cooked meats from which the meat has been carved2 the carcasses of poultry1 bits of gristly roasts and steaks1 cold vegetables1 even a baked apple now and then4 ,twice a week1 put all1 cracking the bones well1 into the stock-pot2 cover deep with cold water and cook slowly until the liquid is reduced to half the original quantity4 ,season to taste1 and strain1 rubbing all through the colander that will pass4 ,by addition of barley1 rice1 tomatoes or1 in fact1 almost any vegetable or cereal1 you may make excellent broths from this compound of 8unconsidered trifles40 ,mock turtle soup ,boil a calf's head until the meat leaves the bones4 ,leave it in the seasoned soup until next day1 then take it out1 scrape off the fat and remove the bones4 ,put the jellied stock over the fire with the bones1 the ears1 chopped1 one grated carrot1 one sliced onion1 a bunch of soup herbs1 a teaspoonful of allspice1 a saltspoonful of paprika and salt to taste4 ,boil for one hour4 ,take from the fire1 strain1 thicken with two tablespoonfuls of butter rolled in as much browned flour1 add two teaspoonfuls of kitchen bouquet1 and1 when the soup is thickened1 drop in the tongue and parts of the cheek cut into dice4 ,add a gill of sherry and the juice of a lemon and pour upon forcemeat balls in a hot tureen4 ,make the forcemeat balls by rubbing the brains to a paste with the yolk of a hard-boiled egg1 a little browned flour and the yolk of a raw egg4 ,roll them in brown flour and let them stand in a quick oven until lightly crusted over4 ,veal and tapioca soup ,crack a knuckle of veal into six pieces and put over the fire with a cracked ham bone1 if you have it4 ,if not1 use a half-pound of lean salt pork1 chopped1 or the soaked rind of salt pork or corned ham4 ,add a few stalks of celery1 chopped4 ,cover with cold water1 adding a quart for every pound of meat and bones4 ,cover1 and bring slowly to the boil4 ,simmer then for five hours1 or until the liquor is reduced to one-half the original quantity4 ,season with pepper1 salt and onion juice and set away until next day1 when remove the fat4 ,you have now a thick jelly4 ,set over the fire to melt4 ,when you can pour it easily1 strain out the bones and scraps of meat4 ,put half a cupful of tapioca to soak in a cupful of cold water for two hours4 ,measure a quart of your veal stock and put over the fire to heat4 ,when the boil is reached1 add the tapioca1 a scant tablespoonful of kitchen bouquet1 with a tablespoonful of finely minced parsley and cook fifteen minutes longer1 boiling briskly4 ,veal and sago broth ,make stock as directed in last recipe1 adding1 when it has been skimmed and strained1 half a cupful of pearl sago1 previously soaked for three hours in warm water4 ,simmer for half an hour4 ,have ready in a saucepan a cupful of hot milk1 into which a bit of soda has been dropped2 stir into it a tablespoonful of butter rolled in half as much flour1 and when it has thickened1 turn into the sago broth two minutes before removing it from the fire4 ,veal and rice broth ,to a quart of your veal stock add half a cupful of washed and soaked rice2 cook for twenty minutes1 fast1 and mix with hot milk1 thickened as directed in last recipe4 ,cook three minutes and serve4 ,ox-tail soup ,cut a cleaned ox-tail at each joint and fry five minutes in butter or good dripping4 ,take out the meat and put into a warmed soup-kettle while you fry a sliced onion in the dripping left in the frying-pan4 ,turn this1 with the fat1 upon the pieces of ox-tail1 rinse out the frying-pan with hot water and add this to the soup-kettle4 ,now cover with two quarts of cold water2 slice a carrot thin1 mince four stalks of celery and add these to the water4 ,cover closely and simmer for five hours4 ,season to taste and set aside until next day1 remove the fat and strain the liquor from meat and vegetables4 ,pick out the best joints and return to the soup4 ,heat to a fast boil1 skim1 add kitchen bouquet to taste1 and serve4 ,there should be two or three joints in each portion4 ,some cooks slice two or three very small carrots1 parboil them and put into the strained liquor with the joints before giving the last boil4 ,clear brown soup ,after making1 cooling and skimming your stock as directed in the beginning of this chapter1 measure out a quart2 put over the fire and when lukewarm stir in the white of a raw egg4 ,bring quickly to a boil1 stirring all the time4 ,as soon as it bubbles1 take from the fire1 pour in a little very cold water and let it stand for three minutes4 ,then pour slowly off the dregs through a flannel bag1 or a double cloth4 ,let it drip as you would jelly4 ,when all has run through1 return to the fire with a little soaked tapioca1 or a handful of 8manestra01 such as comes in shapes for soups2 simmer five minutes1 color with kitchen bouquet1 or with caramel1 and serve4 ,clear soup with poached eggs ,make as directed above1 but without tapioca or other cereal4 ,have ready as many neatly poached eggs as there will be people at table1 and when the hot soup is in the tureen slip these carefully into it4 ,caramel for coloring soups ,put two tablespoonfuls of sugar into a small tin cup and let it melt1 then bubble over the fire4 ,when you have a seething brown 7not burnt7 mass1 pour in two tablespoonfuls of boiling water and stir until the sugar is dissolved4 ,put in enough to color your clear soup1 but not enough to make it sweet4 ,clear soup la royale ,to cleared soup made according to directions given for making and clearing stock1 add minute squares of paste made thus3 ,heat half a cupful of milk in a saucepan with a bit of soda4 ,in a frying-pan cook a tablespoonful of butter and stir into it two of flour4 ,turn the milk gradually upon this1 and1 when well incorporated1 a scant half-cupful of soup stock4 ,in a bowl have ready two whipped eggs and pour upon them1 stirring well1 the hot mixture4 ,return to the fire1 stir to a thick paste and pour upon a buttered platter to cool4 ,set on ice to harden for at least six hours before cutting into tiny blocks4 ,the soup must not boil after they go in4 ,glasgow broth ,one quart of strong mutton stock1 from which every particle of fat has been removed4 ,the liquor in which a leg of mutton has been boiled will do well for this purpose4 ,boil it down for an hour before making the broth1 as it should be strong4 ,one cupful of barley that has been soaked in tepid water for three hours4 ,one large carrot1 one turnip1 two onions1 four stalks of celery1 half a cupful of green peas and the same of string-beans1 parsley and four or five leek tops4 ,cut the vegetables up small and parboil them for ten minutes4 ,drain and put over the fire in the stock4 ,simmer slowly for three hours4 ,have ready a good white roux made by heating a heaping tablespoonful of butter in a pan and stirring into it a tablespoonful of flour4 ,add a few spoonfuls of the soup to thin it1 and stir into the broth4 ,boil one minute and serve4 ,this recipe1 given to me in rhymes a century old by a distinguished professor in the ,university of ,glasgow1 is the genuine ,scotch broth dear to the ,scottish heart and stomach4 ,it is nowhere as delicious as in the ,highlands1 but it is good everywhere4 ,mulligatawney soup 7,an ,east ,indian recipe47 ,joint a large fowl1 as for fricassee1 and cut into small pieces a pound of lean veal4 ,slice two onions and fry them in butter2 pare1 quarter and core two sour apples4 ,put all these into a saucepan with six quarts of cold water4 ,add four cloves and four pepper corns1 cover closely and let it simmer until the fowl is tender4 ,remove it and cut the meat from the bones into small pieces4 ,return the bones to the kettle and add one level tablespoonful of curry powder1 one level teaspoonful1 each1 of salt and sugar mixed to a smooth paste with a little water4 ,simmer another hour1 or until reduced one-half1 strain the soup1 let it stand all night and remove the fat4 ,put it on to boil again1 add the pieces of fowl and one cupful of boiled rice4 ,this will make a large quantity of soup4 ,send around with it bananas1 chilled by burying them in ice1 for those who relish this accompaniment to curry dishes4 ,chicken cream soup 7,no4 #a7 ,cut up a large fowl and beat with a mallet to crack the bones2 pour in five quarts of cold water1 cover closely and simmer for four hours more1 until the chicken is perfectly tender4 ,take the meat off the bones1 take out the skin4 ,return the soup to the fire with a part of the meat chopped fine1 salt1 pepper1 a little boiled rice and butter rolled in flour4 ,just before taking from the fire add a small teacupful of cream heated with a pinch of soda2 add a tablespoonful of chopped parsley and boil for one minute4 ,you may further enrich this excellent soup by beating up two eggs and stirring them into it just before taking from the fire4 ,a still better way is to pour a little of the soup upon the eggs to avoid curdling1 then add to the rest4 ,chicken cream soup 7,no4 #b7 7,an ,english recipe7 ,one cupful of cold roast chicken1 chopped as fine as powder2 a pint of strong chicken broth2 a cupful of sweet cream2 half a cupful of bread or cracker-crumbs2 three yolks of eggs2 one teaspoonful of salt2 one-half teaspoonful of pepper4 ,soak the crumbs in a little of the cream4 ,bring the broth to boiling point and add the meat4 ,break the eggs1 separating the yolks and whites4 ,drop the yolks carefully into boiling water and boil hard2 then rub to a powder and add to the soup with the cream and the seasoning4 ,simmer ten minutes and serve hot4 ,beef bouillon ,illustration ,put together in an agate-lined saucepan two pounds of lean beef1 minced2 one-half pound of lean veal1 also minced1 and two pounds1 each1 of beef and veal bones1 well cracked4 ,cover deep with cold water and bring slowly to a boil1 then simmer for four hours4 ,season with salt1 pepper and two teaspoonfuls of kitchen bouquet1 then remove from the fire4 ,when very cold and like a jelly1 skim all fat from the surface of the soup and heat to enable you to strain out the bones and meat4 ,return to the fire1 drop in the white of an egg and a crushed egg-shell1 bring to a boil1 drop in a bit of ice to check ebullition and1 five minutes later1 pour carefully1 not to disturb the dregs1 through a colander lined with white flannel4 ,you may now heat it to scalding1 add a glass of sherry and eat it hot1 or set on ice when cold until you can have it as 8iced-bouillon40 ,it is good in either way4 ,bouillon la russe ,make as just directed and serve in cups1 laying a delicately poached egg upon the surface of the steaming liquid4 ,chicken bouillon 7,no4 #a7 ,cut a large fowl into pieces2 put into a porcelain-lined kettle and cover with cold water4 ,set at the side of the range and simmer for four hours4 ,season with celery salt1 pepper and onion juice1 and set away to cool4 ,when cold skim off the fat and strain out the bones and meat4 ,return to the fire1 and when hot1 add a quarter of a box of gelatine that has soaked for an hour in a gill of water4 ,when the gelatine is dissolved1 take the soup from the fire1 strain through a cheese-cloth bag1 and serve it when you have reheated it1 or set aside to cool1 afterward keeping it in ice1 when you may enjoy delicious 8iced and jellied chicken bouillon40 ,chicken bouillon 7,no4 #b7 ,cut a four-pound fowl into pieces and put it over the fire with four quarts of cold water4 ,bring very slowly to the boiling point1 and simmer gently for three hours1 or until the meat is so tender that it slips from the bones4 ,add half of a sliced onion and three stalks of celery1 and simmer for an hour longer4 ,turn into a bowl and set in a cold place for some hours4 ,when thoroughly chilled remove the fat from the surface of the soup1 strain out the bones and skim4 ,if the liquor is jellied after skimming it1 set it on the fire long enough to melt the jelly from the bones4 ,strain through coarse muslin1 letting it drip through1 but not squeezing the bag4 ,put over the fire and1 when lukewarm1 throw in the unbeaten white and broken shell of an egg2 stir to a quick boil and again strain through muslin after seasoning to taste4 ,gumbo 7,no4 #a7 7,a ,creole recipe7 ,cut a fowl at every joint and fry for five minutes in good dripping or in butter4 ,remove the meat and put into a soup kettle4 ,cook two sliced onions in the fat left in the frying-pan4 ,put into the kettle with the chicken half a pound of lean salt pork1 or corned ham1 cut into small bits1 and the fried onions4 ,add two quarts of cold water1 and bring slowly to a boil1 after which you should let it simmer two hours4 ,add1 now1 two dozen young okra pods1 half a pod of green pepper1 chopped1 and half a can of tomatoes1 or a pint of fresh1 cut small1 and simmer till the chicken is tender4 ,remove the larger bones1 add salt to taste1 and five minutes before serving add one pint of fine1 sweet corn pulp1 scraped from the cob1 or one small can of canned corn1 or one pint of oysters4 ,stir in a tablespoonful of butter rolled in flour1 boil a few minutes and serve4 ,if fresh okra can not be obtained1 use the canned4 ,gumbo 7,no4 #b7 ,this delicious soup may be made with oysters1 or shrimps1 or chicken4 ,brown one small onion in a heaping tablespoonful of butter4 ,add one quart of sliced okra1 and fry it well1 stirring all the time to prevent burning4 ,now add half a gallon of hot water and let it cook until simmered down to one quart4 ,add three ripe tomatoes and the chicken1 or oysters1 or shrimps4 ,if the chicken is used it must have been previously stewed tender1 in which case use the broth instead of the hot water4 ,season to taste with salt and cayenne1 and serve with a tablespoonful of rice for each soup-plate4 ,julienne soup ,cut into thin strips1 and these into inch lengths1 two carrots1 one-half of a white turnip1 two or three celery stalks1 two small onions1 a leaf or two of young cabbage1 and a good handful of string beans4 ,put all together1 with half a cupful of green peas1 into cold salted water1 and leave for half an hour4 ,turn1 then1 into your soup kettle with sufficient water to cover1 and cook for fifteen minutes4 ,drain off the water1 cover the vegetables with a quart of good soup stock or consomm1 and cook gently for twenty-five minutes longer4 ,season with salt and pepper1 add chopped parsley and kitchen bouquet to taste1 and boil up once before serving4 ,you may add tomatoes or not1 as you like4 ,the stock should be strong4 ,french onion soup ,to a quart of good stock allow six small onions that have been parboiled for ten minutes1 and a cupful of fine1 dry bread-crumbs4 ,let them simmer together for half an hour2 rub the soup through a colander1 pressing through as much of the onion and bread as possible4 ,put into a saucepan1 rub one tablespoonful of butter and two of flour to a cream1 and stir into the hot mixture until it thickens4 ,season with salt and pepper1 add one pint of milk heated with a tiny bit of soda1 boil up1 and serve4 ,a homely1 but a savory soup4 ,white barley soup ,soak a cupful of barley for several hours in enough water to cover it2 then boil in a quart of veal stock until tender and clear4 ,season with a teaspoonful of onion juice1 a tablespoonful of minced parsley1 and with celery salt and white pepper to taste4 ,thicken a pint of scalding milk with a white roux1 pour the hot soup slowly upon this and serve4 8,turkey rack0 soup 7,a ,virginia recipe7 ,break the carcass of a roast turkey served for yesterday's dinner into pieces1 removing all the stuffing2 cover with two quarts of cold water and boil three hours1 covered4 ,set aside until cold2 skim and take out all the bones2 chop the meat2 add to the soup and meat the stuffing rubbed through a colander1 a sliced onion and a stalk of celery1 cut very small4 ,simmer for an hour2 put a cupful of milk over the fire1 not forgetting a pinch of soda2 when hot1 stir in a tablespoonful of butter rubbed into one of flour2 mix with the soup1 and boil one minute4 ,a white fowl soup ,cut an elderly chicken up as for fricassee1 severing every joint4 ,put into the soup-kettle1 allowing a quart of water for every pound4 ,add a sliced onion and three celery stalks4 ,set at the side of the range2 bring slowly to the boil4 ,cook until the meat slips from the bones1 if it takes all day4 ,set away with the meat in it until cold4 ,take off the fat4 ,warm sufficiently to allow you to strain it2 take out the bones2 cut the white meat into cubes1 and keep hot over boiling water4 ,bring the soup to a boil1 season with salt and white pepper1 and throw into it1 while boiling hard1 half a cupful of rice4 ,cook fast for twenty-five minutes1 or until the rice is very tender4 ,have ready in a saucepan a cupful of hot milk into which you have put a bit of soda2 stir in a white roux made by cooking a tablespoonful of butter with one of flour1 and add to the soup with a tablespoonful of chopped parsley4 ,now1 put in the meat cubes1 boil one minute and serve4 ,a brown fowl soup ,prepare and cook chicken as just directed1 and1 when you have skimmed the soup and taken out the bones1 cut all the meat into neat cubes2 dry it between two cloths2 pepper and salt1 then dredge well with flour4 ,put into a frying-pan four tablespoonfuls of the fat you have taken from the soup and when it bubbles1 add the pieces of chicken and toss them about until well browned4 ,remove the chicken and keep it hot4 ,into the fat left in the pan put one level tablespoonful of flour and stir until well mixed and slightly browned4 ,add by degrees sufficient soup to moisten to a smooth gravy1 then strain it into the soup4 ,season to taste1 put in the chicken dice1 simmer five minutes1 and serve4 ,you may improve the color by adding a teaspoonful of kitchen bouquet4 ,beef juice for invalids ,chop two pounds of lean beef small4 ,put a layer of this meat in the bottom of a glass jar and sprinkle over it a little salt4 ,then add another layer and a little more salt1 and so on until the meat has been used4 ,set in a kettle4 ,the water in the kettle should be cold and be heated gradually to the boiling point1 after which it should be left to simmer for three or four hours1 or until the meat looks like bits of white rags with the juice completely drawn out4 ,let all get cold together1 then skim1 and strain out the meat1 pressing it hard4 ,beef tea ,chop three pounds of lean beef fine and leave in a quart of cold water for two hours4 ,set water and beef over a slow fire in a covered saucepan and simmer four hours4 ,set away all night with the meat in it4 ,in the morning remove every bit of grease1 and strain through coarse muslin1 pressing hard4 ,season with pepper and salt4 ,,bisques ,the name is applied to a class of soups thickened into closer consistency than broth by the addition of minced meat and crumbs4 ,when well made1 they are popular at family dinners1 and some kinds--such as oyster and lobster bisque--are admirable at dinner parties4 ,care must be observed to keep the ingredients well together1 and to season judiciously4 ,insipid panada is not a bisque4 ,still less is a 8mess0 compounded1 not wisely1 but so well as to remind one of a poultice4 ,oyster bisque ,drain the liquor from a quart of oysters and make of it a quart of liquid by adding cold water4 ,into this stir the oysters1 chopped fine1 and put all into a porcelain-lined saucepan over the fire4 ,cook very gently for twenty minutes4 ,have heated a quart of milk1 in which a pinch of soda has been dissolved1 and half a cupful of cracker-crumbs1 soaked4 ,cook together in a saucepan two tablespoonfuls of butter and two of flour4 ,when they are perfectly blended pour upon them the quart of thickened boiling milk and stir until as smooth and thick as cream4 ,turn into this the oyster soup and season to taste with salt and pepper4 ,slowly pour a cupful of the soup upon the beaten yolks of two eggs1 stirring constantly4 ,when mixed1 return the soup with the blended yolks to the saucepan1 stir and pour at once into a heated tureen4 ,lobster bisque ,two cupfuls of lobster meat1 minced fine2 one quart of boiling water and the same of milk2 half a cupful of butter and a cupful of fine cracker-crumbs2 paprika or cayenne and salt to taste2 a teaspoonful of flour4 ,rub the coral and a quarter of the meat to a paste2 leave this in enough boiling water to cover it for half an hour4 ,then put the reserved chopped lobster into a saucepan1 with the cracker-crumbs and half the butter2 stir in the hot water and coral1 etc41 with the rest of the quart of boiling water4 ,cook gently half an hour in a double boiler after the water in the outer vessel begins to boil hard4 ,stir often4 ,in another saucepan heat the milk 7with a bit of soda7 and the rest of the butter worked up with the flour4 ,boil one minute4 ,turn the lobster into the tureen2 stir in the hot milk and serve at once4 ,crab bisque ,is made in the same way4 ,clam bisque ,thirty clams2 one cupful of milk and half as much cream1 or two cupfuls of milk2 two tablespoonfuls of butter and one of flour2 three eggs2 a tablespoonful of onion juice2 one cupful of boiling water2 a pinch of soda in the milk2 one cupful of cracker-crumbs4 ,chop the clams and put over the fire in the boiling water4 ,simmer half an hour4 ,heat milk and cream in another saucepan with the soda and crumbs4 ,stir in the roux1 boil one minute and pour gradually1 beating all the time1 upon the yolks1 previously whipped smooth4 ,heat in a double boiler for two minutes1 or until the water in the outer vessel boils hard1 and turn into the tureen4 ,season the boiling mince of clams with salt1 cayenne and minced parsley1 add to the milk in tureen and cover the surface with the whites of the eggs beaten to a standing froth4 ,in serving1 dip the ladle deep into the bisque1 but see that each plate is mantled by the meringue4 ,chicken bisque ,joint the fowl and cover with cold water1 a quart for each pound4 ,put in a large minced onion and three stalks of celery1 minced fine4 ,cover and cook slowly until you can slip the flesh from the bones4 ,let all get cold together2 skim1 take out bones and meat1 and chop the latter fine4 ,return the soup to the fire and heat in another vessel a cupful of milk 7dropping in a bit of soda74 ,thicken this with a tablespoonful of butter rubbed into a teaspoonful of flour1 and add a tablespoonful of minced parsley4 ,when the soup has reached a fast boil1 stir into it the chopped chicken with a cupful of cracker-crumbs soaked in warm milk2 boil one minute1 beat in the milk and butter and pour out4 ,corn bisque ,drain the liquor from a can of corn4 ,chop the corn very fine1 put it over the fire in a quart of salted water and simmer gently for an hour4 ,rub through a colander1 return to the fire with the water1 add a teaspoonful of sugar1 and when this melts1 two tablespoonfuls of flour rubbed into two of butter4 ,stir until smooth and pour slowly upon a pint of heated milk4 ,season with salt and pour the soup gradually upon two beaten eggs4 ,send immediately to the table4 ,cheese bisque ,into a pint of milk put a pinch of soda1 and bring to the scalding point4 ,to this add a cupful of stock 7chicken or mutton or lamb7 in which an onion has been boiled1 and a cupful of water in which rice has been cooked until you can run it through a strainer4 ,cook together in a good-sized saucepan two tablespoonfuls of butter and two of flour4 ,when they are thoroughly blended and bubble pour on them the white soup and stir until it thickens to the consistency of cream4 ,now beat in a half cupful of grated cheese4 ,have ready in a bowl two well-whipped eggs1 and on these pour1 a little at a time1 a cupful of hot soup1 beating steadily to prevent curdling4 ,return the cupful of soup with the eggs to the soup on the fire1 beat for half a minute1 season with salt and pepper1 and serve4 ,odd1 but very good when properly made4 ,salmon bisque ,open a can of salmon and turn out the contents several hours before making the soup4 ,with a silver fork pick the fish to pieces and take out all bits of bone and skin4 ,put the fish into an agate saucepan1 put on it enough boiling water to cover it1 and let it simmer gently for half an hour4 ,drain off the water and break the fish to a soft mass4 ,dissolve a pinch of soda in a pint of milk and heat in a double boiler with a half cupful of cracker-crumbs4 ,stir into it a pint of well-seasoned veal stock1 and thicken with two tablespoonfuls of flour rubbed into two of butter4 ,when thick and smooth1 stir in the minced fish1 season with salt and paprika1 and serve4 ,this is very good when made of boiled fresh salmon4 ,bisque of halibut or cod ,boil a pound of firm fresh fish in two waters1 and mince it fine1 freeing it from all bits of skin or bone4 ,have ready a quart of white stock1 stir the fish into it and season with salt1 pepper and a spoonful of minced parsley4 ,cook together two tablespoonfuls of butter and one of flour1 pour upon this a cupful of milk1 stir until it thickens1 and put with the fish and stock4 ,boil up once and put into the tureen4 ,a half cupful of powdered cracker-crumbs should be added just before the soup is mixed with the milk4 ,tomato bisque 7,no4 #a7 ,two cupfuls of fresh tomatoes1 chopped fine2 one pint of strong stock or skimmed gravy2 one cupful of fine crumbs soaked for half an hour in hot milk2 one teaspoonful of white sugar2 one tablespoonful of onion juice2 pepper and salt to taste2 one tablespoonful of butter cooked to a roux with one of flour2 chopped parsley2 cook together five minutes1 run through a vegetable press1 stir in the stock and seasoning1 and return to the fire4 ,simmer twenty minutes and add the soaked crumbs and parsley2 cook together five minutes1 stir in as much baking-soda as will lie upon a dime and send in at once4 ,you may use canned tomatoes for this recipe if you have not fresh4 ,tomato bisque 7,no4 #b7 ,stir one quart can of tomatoes with a half-teaspoonful of soda for half an hour4 ,boil half a gallon of fresh milk2 add to it a quarter of a pound of butter1 pepper and salt4 ,mash the tomatoes through a colander and stir them into the boiling milk2 add a teacupful of rolled crackers2 serve immediately4 ,if the milk is put into the tomatoes it will curdle4 ,,cream ,,soups ,n4 ,b4--,see to it that the milk of which they are made is fresh1 and always drop in it before heating a pinch of baking-soda to avoid the danger of curdling4 ,a curdled cream soup is a culinary solecism1 and should never be put into delicate stomachs4 ,after the soup is ready for the table do not allow it to stand on the part of the range where it may come to a boil4 ,cream of spinach soup ,wash a half peck of spinach and put it into a saucepan with a scant quart of water4 ,boil until tender1 then chop very1 very fine1 and run through a sieve4 ,it should be like a soft green paste4 ,cook together a tablespoonful of flour and one of butter and pour upon them a quart of hot milk4 ,stir until smooth1 add the spinach1 boil up once1 season and serve4 ,cream of beet soup ,boil the young beets in salted water for an hour4 ,lay in cold water until cool enough to handle4 ,scrape off all the skin and chop the beets very fine4 ,turn the beets and the juice which has exuded from them into a pint of mutton stock1 and simmer for fifteen minutes4 ,rub through a fine colander or a coarse soup-strainer and keep hot at the side of the range4 ,cook together two teaspoonfuls of butter and two of flour1 and pour upon them a pint of milk4 ,stir until thick and smooth1 then add slowly the beet and mutton pure4 ,when very hot1 season with salt and white pepper and serve4 ,tomato cream soup 7,no4 #a7 ,cut up a dozen ripe tomatoes and stew tender in a pint of water4 ,rub through a strainer and thicken with three teaspoonfuls of corn-starch rubbed to a paste with a tablespoonful of butter4 ,season with salt1 pepper and sugar1 and pour slowly upon the mixture a quart of scalding milk1 to which a pinch of soda has been added4 ,tomato cream soup 7,no4 #b7 ,cook a quart of tomatoes soft and rub them through a colander1 or drain the liquid from a can of tomatoes4 ,heat it over the fire1 cooking with it a pinch of soda and a teaspoonful of onion juice4 ,cook together in another saucepan a tablespoonful1 each1 of butter and flour until they bubble1 and then pour upon them a pint of hot milk4 ,stir until it thickens1 salt and pepper the tomato to taste1 and mix with it the thickened milk4 ,add half a teaspoonful of ,worcestershire sauce and serve at once4 ,cream of celery soup ,cut a bunch of celery into small bits and put it over the fire in enough water to cover it4 ,stew until very tender2 rub through a colander1 and stir into it a pint of hot veal or other white stock4 ,cook together two tablespoonfuls of butter and the same of flour1 and pour slowly upon them a pint of hot milk in which a pinch of soda has been dissolved4 ,when thick and smooth1 add gradually1 stirring constantly1 the celery and stock4 ,season with pepper and celery salt1 and serve4 ,onion cream soup ,into a quart of mutton stock slice six large onions and simmer for an hour4 ,rub through a colander1 return to the fire1 and thicken with two tablespoonfuls of flour1 rubbed to a paste with two of butter4 ,bring a half pint of milk to the boiling point and stir it into the soup4 ,season with salt1 white pepper and a tablespoonful of minced parsley4 ,potato cream soup 7,no4 #a7 ,mash ten large boiled potatoes1 beat them to a soft mass with a half pint of cream1 and season to taste with salt1 pepper and a teaspoonful of onion juice4 ,heat a pint of milk to scalding1 stir it into a quart of heated veal stock and thicken with a white roux4 ,now beat in the mashed potato1 boil up once1 stirring constantly1 add a handful of chopped parsley1 and serve4 ,potato cream soup 7,no4 #b7 ,boil and mash six good-sized potatoes4 ,heat a pint of milk to the boiling point and stir into it a tablespoonful of butter1 rubbed into the same quantity of flour4 ,when the milk is smooth and thick beat into it slowly the mashed potatoes and stir to a cream-like soup4 ,season to taste with pepper1 salt and onion juice1 and just before removing from the fire add a teaspoonful of finely minced parsley4 ,cream of corn soup ,grate the corn from a dozen ears and put over the fire in a quart of water4 ,simmer for three-quarters of an hour4 ,now add salt and pepper to taste and a teaspoonful of granulated sugar4 ,rub to a paste two tablespoonfuls of butter and two of flour and thicken the corn soup with this4 ,have ready heated a quart of milk1 pour this gradually upon a beaten egg1 turn into a heated tureen and stir in the corn pure4 ,cream of asparagus soup ,cut the stalks of a bunch of asparagus into half-inch lengths1 and boil slowly for an hour in three cups of salted water4 ,when the stalks are tender1 drain through a colander1 pressing and rubbing the asparagus that all the juice may exude4 ,return the liquid to the fire and keep it hot while you cook together in a saucepan a tablespoonful of butter and one of flour1 and pour upon them a quart of milk4 ,stir until smooth1 and add the asparagus liquor slowly with a cupful of asparagus tips1 already boiled tender4 ,have ready beaten the yolks of two eggs1 pour the hot soup gradually upon these1 stirring all the time2 return to the fire for just a half minute1 season to taste and serve4 ,cream of pea soup ,open a can of peas1 turn off the liquor and pour over them enough cold water to cover them4 ,at the end of half an hour drain the peas1 put them into a saucepan with a pint of water and boil until they are reduced to a pulp4 ,rub through a colander and add a teaspoonful of granulated sugar4 ,thicken a pint of rich milk with a teaspoonful of flour rubbed into one of butter1 and stir the pea pure into this4 ,cook for a minute1 season to taste1 and turn into a heated tureen4 ,have ready a handful of dice of fried bread to throw upon the surface of the soup just before it is sent to the table4 ,tapioca cream soup ,soak two tablespoonfuls of tapioca in a gill of cold water for six or eight hours4 ,heat a pint of well-seasoned mutton stock to boiling and stir the tapioca into this4 ,boil until the tapioca is clear1 then slowly add a pint of scalding milk1 in which a pinch of soda has been dissolved4 ,season to taste1 and pour the soup very gradually upon the beaten yolks of three eggs4 ,turn into a heated tureen and serve4 ,cream cheese soup ,boil an onion for fifteen minutes in a pint of veal stock1 then strain it out and return the stock to the fire4 ,heat a pint of milk to scalding1 thicken with two tablespoonfuls of flour rubbed into one of butter1 season with white pepper and celery salt1 and add to the veal stock4 ,stir in slowly the beaten yolks of two eggs1 then four tablespoonfuls of grated ,parmesan cheese and serve4 ,cream of lettuce soup ,make as you would cream of spinach soup1 but boil ten minutes only4 ,it is very good and more delicate than spinach4 ,cream of sago soup ,soak half a cupful of sago for three hours in enough tepid water to cover it4 ,pour a cupful of boiling water upon it1 and simmer in an inner boiler until very soft4 ,now add three cupfuls of hot milk1 into which two tablespoonfuls of butter rolled in flour have been stirred4 ,beat up well1 put in celery salt1 pepper and a little onion juice2 stir up and beat from the bottom for two minutes2 pour gradually upon two beaten eggs2 set in boiling water for two minutes1 and pour out4 ,,vegetable ,,soups ,,with ,,meat ,potato pure ,peel and slice a quart of good 8old0 potatoes4 ,put them into the soup kettle with a large sliced onion1 three stalks of celery cut into inch pieces1 a quarter of a pound of butter1 and pepper and salt to taste2 stew slowly until reduced to a pulp1 add a quart of good stock2 simmer a few minutes longer1 run through a colander into another saucepan and let it boil gently for five minutes4 ,just before ready to serve add a pint of hot cream1 a piece of butter and a tablespoonful of minced parsley4 ,bean soup ,soak three cupfuls of dried white beans for eight hours4 ,drain1 cover them with two quarts of boiling water1 and boil until the beans are tender and broken to pieces4 ,rub them and the water in which they have been boiled through a sieve and return to the fire4 ,add a quart of stock1 in which a ham or a piece of corn beef has been boiled4 ,if this is too salt1 add other soup stock with it4 ,boil for an hour1 season to taste2 stir in a tablespoonful of butter rolled in one of flour and put into the tureen4 ,put a handful of croutons or dice of fried bread on the surface of the soup4 ,mock-turtle bean soup ,make as you would white bean soup1 adding1 at the last1 a tablespoonful of butter rolled in one of browned flour1 and when it has boiled one minute1 a glass of sherry4 ,have in the tureen three tablespoonfuls of hard-boiled egg1 cut into dice1 and a lemon1 peeled and sliced as thin as paper4 ,it is a surprisingly good imitation of mock turtle soup4 ,bean and tomato soup ,soak a quart of beans for eight hours4 ,drain and soak an hour longer in warm water4 ,drain and put into a soup pot with a gallon of cold water1 and bring slowly to a boil4 ,add a half pound of fat salt pork1 chopped1 two sliced onions and a bay leaf4 ,let all simmer gently for four hours4 ,at the end of that time run and press the soup through a sieve1 and return it to the pot with a quart of canned tomatoes seasoned1 and sweetened with two teaspoonfuls of granulated sugar4 ,boil for half an hour1 strain the soup through a colander and return to the fire1 while you thicken it with a tablespoonful of flour rubbed into the same quantity of butter4 ,boil up once and serve4 ,split pea soup ,this soup may be made of dried split green or yellow peas4 ,soak a large cupful of the peas all night1 drain1 cover with two quarts of water and bring to a boil4 ,simmer gently until the peas are soft1 then rub through a colander and return to the fire1 thicken with a tablespoonful of flour rubbed into one of butter and season with pepper1 celery1 salt and onion juice4 ,stir until very smooth1 turn into a heated tureen1 throw in a handful of dice of fried bread and serve4 ,celery soup ,wash the celery1 cut it into inch lengths and boil it in enough water to cover it until so soft that it can be rubbed through a colander4 ,after passing it through the colander1 return to the fire with a pint of white stock4 ,scald a pint of milk1 stir into it a tablespoonful1 each1 of butter and flour1 and when thick and smooth1 add slowly the stock seasoned with white pepper and celery salt4 ,beat for a half-minute and serve4 ,green pea pure 7,no4 #a7 ,shell two quarts of peas and leave in cold water4 ,wash the pods and put them over the fire to boil in a quart of veal or mutton stock4 ,boil for twenty minutes1 then drain out the pods and return the stock to the fire4 ,drain the water from the peas1 and when the stock boils again1 turn them into this4 ,add a pinch of soda and boil until the green pellets are reduced to a soft mass4 ,rub the pulp and liquid through a colander1 return to the fire and thicken with a tablespoonful of flour rubbed into one of butter4 ,have heated in another saucepan a half pint of rich milk4 ,pour this slowly into a bowl containing a beaten egg2 whip all together1 and gradually add the peas-pure4 ,do not return the soup to the fire after it has been poured upon the milk and egg1 or it may curdle4 ,green pea pure 7,no4 #b7 ,boil a quart of shelled peas tender in salted hot water with a young onion1 a few sprigs of parsley and six mint leaves4 ,rub through a colander and return to the fire1 adding half a cupful of good stock1 salt1 pepper and a lump of sugar4 ,when it has boiled two minutes stir in a tablespoonful of butter rolled in flour1 cook one minute longer and pour upon croutons of fried bread-dice in the tureen4 ,savory potato soup ,crack a good marrow-bone well and put over the fire with three pints of cold water1 a small sliced carrot1 a stalk or two of celery and a grated onion4 ,cook slowly until boiled down to one-half the original quantity4 ,set aside until cold2 remove the fat1 take out the bones1 and rub the vegetables through a colander back into the soup4 ,heat quickly to a boil1 and pour upon your mashed potato1 gradually1 working in smoothly as you go on4 ,turn into a double boiler and when again hot put in a great spoonful of chopped parsley4 ,have ready in another saucepan a good cupful of hot water1 in which has been dropped a pinch of soda4 ,stir into this a teaspoonful of butter1 rubbed up in one of corn-starch4 ,cook three minutes1 add to the potato soup1 stir briskly for half a minute and put into the tureen4 ,if properly seasoned this is a delicious family broth4 ,browned potato soup ,peel and cut into quarters twelve potatoes1 put three tablespoonfuls of beef dripping in a soup pot and fry in it the potatoes and a sliced onion4 ,when brown1 add two quarts of water and simmer until the potatoes are soft and broken4 ,rub through a colander1 return the pure to the pot1 thicken with two tablespoonfuls of browned flour rubbed to a paste with a great spoonful of butter1 stir until smooth1 add a tablespoonful of chopped parsley1 salt and pepper to taste and serve4 ,it is very good4 ,savory rice soup ,boil half a cupful of well-washed rice in boiling water for twelve minutes2 drain off the water1 pour over it one quart of stock and cook until the rice is tender2 then rub through a strainer and return to the fire2 beat the yolks of two eggs1 add to them half a cup of cream1 and this to the soup and stir for one minute2 do not allow it to boil2 add more seasoning if necessary1 and serve4 ,okra soup ,into a quart of chicken stock stir two slices of corned ham1 minced1 a chopped onion and two dozen okra4 ,add a pint of strained tomatoes and boil all until the okra is tender4 ,season to taste and serve4 ,red tomato soup ,skim all grease from a quart of beef stock and turn into it a can of tomatoes1 or a quart of fresh tomatoes1 peeled and sliced4 ,bring to a boil and simmer steadily for an hour4 ,at the end of this time rub the soup through a sieve and return to the fire with a heaping teaspoonful of sugar1 a tablespoonful of butter rolled in flour1 a teaspoonful of onion juice1 the same quantity of kitchen bouquet1 and pepper and salt to taste4 ,add a half-cupful of boiled rice1 simmer five minutes and serve with squares of toasted bread4 ,tomato and bean soup ,put beef-bones over the fire with half a sliced carrot1 two stalks of refuse celery and a grated onion4 ,pour in three pints of cold water2 simmer slowly in a covered pot four hours1 until the liquid is reduced to one-half4 ,turn bones and soup into a bowl and let all get perfectly cold4 ,skim off the fat1 strain out the bones and rub the vegetables through a colander back into the liquor4 ,season this to your taste with salt and pepper1 bring to a boil1 add a cupful of stewed tomato and one of baked beans and cook half an hour longer before rubbing all hard through the colander into another saucepan4 ,stir in a teaspoonful of butter rubbed up with one of flour1 to prevent wateriness in the soup1 also a little chopped parsley4 ,boil up sharply for one minute and turn upon tiny squares of fried or toasted bread laid in the bottom of the tureen4 ,this is an excellent way of using up left-overs of stewed tomatoes and baked beans4 ,carrot soup ,wash and clean one dozen half-grown carrots4 ,slice thin1 then place them in a saucepan with two tablespoonfuls of butter1 a little salt and sugar and cook slowly1 turning often until the carrots begin to color4 ,add a pint of rich broth and allow them to boil gently to a glaze2 then put the carrots through your vegetable press2 return to the saucepan1 simmer until smoking-hot and serve4 ,sorrel soup ,chop the sorrel into bits and boil tender in a quart of mutton stock4 ,rub through a colander and return to the fire4 ,thicken a pint of hot milk with a tablespoonful of flour rubbed into one of butter4 ,cook one minute1 or until it is smooth and free from lumps1 when stir in slowly the sorrel soup4 ,season to taste and serve4 ,the ,french are particularly fond of sorrel soups4 ,succotash soup ,remove the strings from string beans1 cut the beans into inch lengths and shred each inch into thin strips4 ,grate the kernels from six ears of corn1 and boil the cobs for twenty minutes in a quart of cleared beef stock4 ,remove the cobs and boil the grated corn and shredded beans in the stock for twenty-five minutes4 ,now make a pint of tomato sauce1 thickening it and seasoning it as usual1 and pour the stock1 corn and beans gradually upon this4 ,season all to taste1 and serve very hot1 without straining4 ,you may make this soup in winter from canned corn and string beans4 ,spinach soup ,pick over1 wash and stem half a peck of spinach1 and put over the fire in the inner vessel of a double boiler1 with boiling water in the outer1 and cook tender4 ,rub through your vegetable press back into the saucepan2 add a pint of good stock2 season with salt1 pepper1 a teaspoonful of sugar and a pinch of mace2 bring to a quick boil to keep the color1 stir in a tablespoonful of butter rolled in a teaspoonful of flour1 and cook one minute4 ,celery soup ,is good made in the same way1 also cauliflower4 ,lettuce soup ,treat as directed in spinach soup4 ,cook very quickly and add a dash of lemon juice4 ,farmer's chowder ,parboil and slice six fine potatoes2 fry half a pound of sweet salt pork 7chopped7 and when it begins to crisp add a minced onion and cook to a light brown4 ,pack potatoes1 pork and onion in a soup kettle1 sprinkling each layer with pepper and minced parsley4 ,add the hot fat2 cover with a pint of boiling water and simmer thirty minutes4 ,turn into a colander and drain the liquor back into the kettle4 ,have ready a pint of hot milk into which has been stirred a tablespoonful of butter rolled in flour2 add to the liquor1 cook one minute1 return the potatoes to the kettle and serve4 ,,vegetable ,,soups ,,without ,,meat ,split pea soup ,soak a large cup of split peas all night1 then put them over the fire with two quarts of water and bring to a boil4 ,simmer gently until the peas are soft4 ,rub through a colander1 return to the fire1 thicken with a tablespoonful of flour rubbed into two of butter and season with pepper1 celery salt and onion juice4 ,stir to a smooth pure1 pour into the tureen and throw a handful of dice of fried bread upon the surface of the soup4 ,green pea broth 7,no4 #a7 ,drain the liquor from a can of peas1 cook them until very soft1 then rub through a colander4 ,thicken a quart of milk with a tablespoonful of flour rubbed into two of butter1 stir the mashed peas into this1 boil up once1 stirring steadily2 season with salt and a teaspoonful of sugar1 and serve4 ,green pea broth 7,no4 #b7 ,drain a can of peas and lay the peas in cold water for one hour4 ,add two cupfuls of cold water1 one teaspoonful of sugar1 and one slice of onion2 boil twenty minutes and rub through a vegetable press4 ,heat two tablespoonfuls of butter1 add one of flour1 mixed with one teaspoonful of salt and one-eighth of a teaspoonful of pepper4 ,stir into the boiling mixture and add two cupfuls of scalded milk heated with a bit of soda4 ,strain before serving4 8,linsen10 or lentil soup ,pick over and wash one cupful of lentils1 soak three hours1 and put them on to cook in one quart of boiling water4 ,let them cook very slowly until soft1 and the water reduced one-half4 ,rub the pulp through a strainer1 add one pint of milk and when boiling thicken with one tablespoonful of flour cooked in a tablespoonful of butter4 ,season with paprika1 salt and a little sugar1 and serve with croutons4 ,a good green pea soup ,one quart of shelled peas1 two cupfuls of milk1 two tablespoonfuls of butter and one of flour1 one-half teaspoonful1 each1 of salt and white sugar1 and half as much white pepper1 one quart of boiling water4 ,wash the pods well when you have shelled the peas and put the pods over the fire in the boiling water2 cook fifteen minutes1 strain and press the softened pods into the water and return to the fire with the raw peas4 ,cook until soft1 when run through your vegetable press back into the saucepan with the water4 ,have ready a roux made by heating the butter and stirring into it in the frying-pan the flour4 ,have the milk hot in another vessel1 add the roux1 cook two minutes4 ,season the pea-broth and pour into the tureen4 ,stir in the thickened milk and serve1 pouring upon croutons of fried bread4 ,squash soup ,one cupful of cold boiled squash1 run through a colander1 one quart of milk1 heated1 with a pinch of soda1 one teaspoonful1 each1 of salt and of sugar1 a quarter as much pepper and a pinch of mace1 two tablespoonfuls of butter and one of flour1 one tablespoonful of onion juice and two of minced celery4 ,make a roux of butter and flour1 and stir into the hot milk4 ,beat together the squash1 celery and seasoning until light2 heat quickly in a saucepan1 stirring all the time4 ,when very hot1 put into the tureen1 turn in the milk1 stirring all well together1 and serve4 ,turnip soup ,make as directed in last recipe4 ,rice and tomato soup ,peel and cut up a dozen ripe tomatoes and boil to a pulp in a quart of salted water4 ,strain1 return to the fire1 and add two tablespoonfuls of butter rubbed to a paste with the same quantity of flour2 pepper1 salt and sugar to taste1 a tablespoonful of minced parsley and a teaspoonful of onion juice4 ,cook for ten minutes1 then stir in a cupful of boiled rice4 ,corn and tomato soup ,heat two tablespoonfuls of butter in a saucepan1 put into it two fine-cut onions1 one bay leaf and six whole black peppers2 cook five minutes without browning2 add one tablespoonful of flour1 stir and cook two minutes2 then one can of tomatoes1 one tablespoonful of sugar1 one teaspoonful of salt1 one-quarter teaspoonful of white pepper2 stir often and cook ten minutes4 ,next comes one pint of boiling water2 cook five minutes1 rub the tomatoes through a sieve into a clean saucepan and add one can of corn1 put it into the soup and boil fifteen minutes2 mix the yolks of two eggs with a half cupful of cream or milk1 stir into the soup1 and serve at once4 ,corn chowder ,cut the kernels from a dozen ears of green corn4 ,peel and mince two onions and fry them brown in three tablespoonfuls of butter in a deep saucepan4 ,now put in the corn1 four broken pilot biscuits and half a dozen parboiled and sliced potatoes4 ,season with pepper1 salt and a tablespoonful of minced parsley1 and cover with a quart of boiling water4 ,let all cook gently for three-quarters of an hour1 then stir in slowly a cupful of boiling milk1 thickened with a tablespoonful of flour rubbed into one of butter4 ,turn at once into a heated tureen4 ,a delightful summer soup4 ,artichoke soup ,wash1 pare and quarter one dozen large ,jerusalem artichokes and lay in cold water for an hour4 ,put over the fire with enough cold water to keep them from burning and cook five minutes after they begin to boil4 ,drain off the water1 put the artichokes into the inner vessel of the double boiler with one quart of milk and a pinch of soda1 and cook until tender4 ,press the pulp through your vegetable press2 put it again into the boiler and thicken with one tablespoonful1 each1 of butter and flour1 first cooked together to a white roux4 ,season with salt and cayenne and serve with fried bread dice4 ,vermicelli soup 7,contributed7 ,bring to a boiling point two quarts of soup stock4 ,add four ounces of vermicelli and boil hard for twenty minutes4 ,season with pepper and salt and serve at once4 ,macaroni soup 7,contributed7 ,cook one ounce of macaroni in boiling water for twenty minutes4 ,drain and cut into little rings4 ,bring one quart of stock to the boiling point4 ,add the macaroni and let simmer five minutes4 ,salt and pepper to taste4 ,lima bean soup 7,contributed7 ,cook the beans in thin soup stock until they fall to pieces4 ,pass through the pure strainer4 ,add enough thin cream or rich milk to make the soup the proper consistency4 ,season to taste1 reheat and serve at once4 ,noodles for soup ,beat an egg with a pinch of salt1 then stir into it gradually enough flour to enable you to knead it to a firm dough4 ,lay this on the floured pastry board1 roll very1 very thin1 and cut into strips of a half-inch in width4 ,leave these long strips on the board for a few minutes until so dry that they may be rolled up loosely1 as tape is rolled4 ,these can be dried in a colander near the range and kept for soup4 ,they are to be dropped into the boiling soup and cooked for fifteen minutes4 ,you may keep them in a tin box in a dry place for days4 ,croutons ,cut stale bread into dice less than half an inch square2 fry in hot dripping or butter to a delicate brown2 take up with a split spoon and shake free of fat in a colander4 ,egg soup ,in a double boiler heat a quart of milk into which you have stirred a pinch of soda and a minced onion4 ,rub to a paste a tablespoonful1 each1 of butter and flour and stir into the milk4 ,season with pepper and salt to taste4 ,lay six poached eggs in the bottom of a tureen and when the white soup is smooth and cream-like1 pour it carefully upon the eggs4 ,,fish ,,soups ,red snapper soup ,heat a quart of white stock to a boil4 ,stir in two cupfuls of the cold cooked fish1 freed of skin and bones1 and minced finely4 ,add pepper1 salt1 a tablespoonful of chopped parsley and a great spoonful of butter4 ,heat a cupful of milk to boiling1 thicken it with a white roux and a half cupful of fine cracker crumbs4 ,when the fish has cooked in the soup for five minutes1 stir the liquid into the thickened milk and serve4 ,clam chowder ,chop a half-pound of fat salt pork2 put a layer of the pork in the bottom of the pot1 cover with a layer of clams1 sprinkle with a little minced onion and parsley1 and put in a layer of split and soaked ,boston crackers4 ,proceed in this way until seventy-five clams are used1 then sprinkle with pepper and salt and cover with cold water4 ,bring slowly to the boil and simmer for an hour4 ,drain off the liquid and return to the fire4 ,thicken with a lump of butter rolled in flour1 and add a cupful of tomato juice4 ,return the other ingredients to the pot1 bring to the boil1 and send to the table4 8,long0 clam chowder ,chop a quart of 8long10 or soft clams1 peel six potatoes and slice thin2 mince a quarter of a pound of fat salt pork fine2 tie up in a cheese-cloth bag six whole allspice and the same number of whole cloves4 ,put the minced pork into the pot and fry it crisp2 remove the pork and fry a small sliced onion in the pot to a light brown4 ,now put in the potatoes and a can of tomatoes1 the spice bag1 a quart of cold water and a pinch of cayenne pepper4 ,cook for four hours4 ,at the end of three and a half hours add the clams and four pilot biscuits that have been soaked in milk4 ,serve very hot4 ,scallop chowder ,scallops treated as directed in the foregoing recipe make a delicious chowder4 ,add more cayenne than when clams are used1 scallops being the richer fish of the two4 ,clam soup ,fifty fine clams1 with the liquor that runs from them4 ,one quart of water4 ,one cupful of milk and two well-beaten eggs4 ,pepper and salt to taste4 ,pinch of soda in the milk4 ,two tablespoonfuls of butter4 ,put the minced clams1 liquor and water in a saucepan2 simmer gently 7but not boil7 about one and a half hours4 ,the clams should be so well-cooked that you seem to have only a thick broth2 season with butter1 pepper and salt1 and pour into a tureen in which a few slices of well-browned toast have been placed4 ,beat the eggs very light1 add slowly the milk1 scalding hot1 beat hard a minute or so1 and when the soup is removed from the fire stir the egg and milk into it4 ,oyster soup ,three dozen oysters and one quart of their juice4 ,one quart of milk4 ,two tablespoonfuls of butter rolled in one of flour4 ,paprika1 or cayenne1 and salt to taste4 ,a pinch of mace4 ,pinch of soda in the milk4 ,scald the liquor in one saucepan and the milk in another4 ,make a roux of butter and flour and add the scalding milk gradually1 stirring to a smooth mixture4 ,now put this with the hot oyster juice2 add the oysters and cook until they 8ruffle10 not an instant afterward4 ,send crackers and sliced lemon around with it4 ,a fine crab soup 7,a ,maryland recipe47 ,boil one dozen large crabs2 let them get cold1 and extract the meat4 ,meanwhile chop a pound of salt pork and boil half an hour1 fast4 ,cool suddenly1 take off the grease from it1 turn the liquor into a saucepan and heat4 ,put the crab-meat into this and simmer thirty-five minutes4 ,have ready a pint of rich1 unskimmed milk1 scalding hot4 ,beat the yolks of three eggs light and pour the milk gradually upon them1 stirring all the time4 ,turn into the inner vessel of a double-boiler1 and when the boiling point is reached add the crabs and the liquor in which they were cooked4 ,remove from the fire1 but leave the inner vessel in the boiling water for five minutes after you have added a tablespoonful of finely-minced parsley4 ,eel soup ,two pounds of eels1 cleaned and cut into inch-lengths2 two tablespoonfuls of butter cooked to a roux with one of flour2 three pints of water1 one sliced onion1 a pinch of mace and a larger of cayenne2 salt to taste2 dripping for frying2 one tablespoonful of minced parsley4 ,juice of a lemon4 ,heat the dripping hissing hot and fry the sliced onion in it4 ,now put in the eels when you have wiped them dry1 and fry on both sides to a light brown4 ,turn all into a covered saucepan1 pour in the cold water and cook slowly for an hour4 ,season then1 stir in the roux2 simmer three minutes1 put in the lemon juice and serve4 ,catfish soup ,may be made in the same way4 ,chicken broth ,cover a jointed fowl with cold water and boil until tender4 ,set aside the liquor in which the fowl was boiled until very cold4 ,remove meat and bones1 and skim1 removing every particle of fat4 ,put two quarts of this chicken-stock on the fire1 season with salt and a little white pepper1 bring to a boil and stir in six tablespoonfuls of rice that has been soaked for an hour in cold water4 ,add a little onion juice and cook until the rice is soft4 ,now stir in a tablespoonful of minced parsley and cook for ten minutes longer4 ,heat a pint of milk into which a pinch of baking soda has been stirred4 ,cook together a heaping tablespoonful1 each1 of butter and flour1 and when they bubble1 pour upon them the pint of heated milk1 stirring until you have a smooth white sauce4 ,into this beat gradually two well-whipped eggs4 ,stir over the fire for half-a-minute1 and pour the egg and milk mixture into a heated tureen4 ,into this pour slowly1 beating steadily1 the chicken soup4 ,season to taste and serve at once4 ,a 8left-over0 fish bisque ,rid cold baked or boiled or broiled fish of bones and skin4 ,pick into fine bits with a silver fork4 ,get from your fish-merchant for a few cents a pint of oyster liquor4 ,put over the fire with a generous lump of butter1 pepper and salt4 ,bring to a boil1 add the fish1 cook one minute and stir in a scant cupful of crumbs soaked in milk4 ,simmer for three minutes and serve4 ,pass sliced lemon with it4 ,illustration ,,fish ,baked red snapper ,a fish that is earning1 and honestly1 much popularity4 ,it would have all it deserved if it were always cooked properly4 ,it is not a fish with which one can take liberties4 ,draw1 clean and wipe a five-pound red snapper and wash inside and out with salad oil and lemon4 ,make a stuffing as follows3 ,one well-beaten egg1 one-half cupful of powdered cracker and one cupful of oysters1 drained and chopped4 ,season with one teaspoonful of onion juice1 one tablespoonful of butter1 one teaspoonful of salt1 one-eighth teaspoonful of paprika and one tablespoonful of minced parsley1 and moisten with cream and oyster liquor4 ,it should be quite moist4 ,fill the fish and sew the edges together with fine white cotton4 ,put a layer of minced fat pork on the grating of your covered roaster1 lay a few slices of tomato and onion on the pork1 then the fish on this4 ,dredge the top with salt and flour1 and put on more minced pork4 ,place it in a hot oven1 add a cupful of boiling water1 and cover4 ,baste often1 and add more water after each basting4 ,bake about one hour4 ,remove to a hot dish and serve with sauce ,hollandaise4 ,boiled red snapper ,clean1 wash1 wipe dry and sew up in coarse white mosquito netting4 ,put it into boiling water deep enough to cover the fish1 and which has been salted and flavored with lemon juice4 ,let the water come to the boiling point1 then reduce the heat so it will merely bubble4 ,simmer about half an hour4 ,lift carefully from the water1 drain and unwrap2 put it into a hot dish4 ,garnish with parsley and serve with tomato sauce or with sauce ,hollandaise4 ,steamed red snapper ,cover the bottom of your steamer with sliced tomatoes1 and on these strew minced onion4 ,clean1 wash and dry the fish2 lay upon the prepared bed and steam slowly at least one hour for a fish weighing four pounds4 ,open the steamer once1 and turn the fish very carefully4 ,serve with oyster sauce or with sauce tartare4 ,baked bluefish ,clean1 wash and wipe a large bluefish4 ,lay it in a baking-pan1 dash over it a cupful of boiling salted water1 and bake1 covered1 for an hour1 basting it often to prevent burning4 ,when tender and brown1 transfer the fish to a hot dish1 and keep it warm while you set the pan containing the gravy in which it was cooked on the range and thicken it with browned flour1 adding to flavor it a pinch of salt1 one of pepper1 a tablespoonful of catsup and a little good table sauce4 ,lay slices of lemon about the fish on the platter1 and serve the sauce from a gravy-boat4 ,broiled bluefish ,clean1 wash1 wipe and split down the back2 dust with salt and pepper and broil over a clear fire4 ,transfer to a hot dish and cover with a mixture of butter1 lemon juice and very finely-minced parsley1 rubbed to a cream4 ,cover and set over hot water for five minutes before serving4 ,pass ,parisienne potatoes with it4 ,boiled black bass with cream gravy ,put in a pot enough slightly salted water to cover the fish1 add a gill of vinegar1 an onion1 eight whole peppers and a blade of mace4 ,sew up the fish in a piece of thin cheese-cloth fitted snugly to it4 ,lay in the water2 bring very slowly to the simmering point1 and then boil steadily1 allowing twelve minutes to each pound of the fish4 ,when done remove the cloth1 lay the fish on a platter garnished with sliced lemon1 and serve with the cream gravy given below4 ,cream gravy for black bass ,cook together a tablespoonful1 each1 of butter and flour1 and when blended strain slowly upon them a cupful of the water in which the bass was boiled1 and stir until smooth and thick4 ,season to taste with celery salt and white pepper1 and stir in a gill of cream to which a pinch of baking-soda has been added4 ,make very hot1 but do not boil1 and as soon as hot remove from the fire4 ,baked sea bass with shrimp sauce ,clean1 wipe and anoint abundantly1 inside and out1 with a mixture of salad oil and vinegar4 ,set on ice for an hour to let the 8marinade0 mellow the fish4 ,have ready half a pound of rindless fat pork1 cut as thin as shavings4 ,lay half upon the bottom of your covered bakepan1 put the fish upon them1 and spread the upper side with the rest4 ,pour a little hot water in the pan to generate steam2 cover and bake one hour1 if the fish be large1 basting three times with butter and water4 ,transfer to a hot dish1 and set over hot water while you make the sauce4 ,shrimp sauce for baked bass ,strain the gravy left in the pan1 and stir in a brown roux made by heating a great spoonful of butter in a frying-pan and working in a tablespoonful of browned flour4 ,add four tablespoonfuls of boiling water to gravy and roux1 or enough to bring it to the consistency of cream1 then the juice of half a lemon1 cayenne or paprika to taste2 lastly1 half a can of shrimps1 chopped fine4 ,boil one minute1 pour some over the fish1 the rest into a gravy-boat4 ,stuffed sea bass ,clean1 wipe and lay for an hour in a marinade of salad oil and vinegar4 ,fill with a forcemeat of minced salt pork and chopped champignons4 ,fresh mushrooms are1 of course1 better1 if you can get them4 ,bake upon shavings of fat salt pork as directed in last recipe4 ,when it has baked forty minutes1 cover with fresh tomatoes1 peeled and sliced thin1 and half a sweet green pepper1 minced4 ,drop bits of butter upon the tomatoes1 and bake twenty minutes longer4 ,take up the fish and keep hot while you strain the gravy left in the pan1 rubbing the tomatoes and pepper through a colander2 stir in a tablespoonful of butter1 rolled in flour1 add a teaspoonful of sugar and two of onion juice1 with hot water if too thick2 boil one minute2 pour half over the fish1 the rest into a sauce-boat4 ,muskelonge ,the coarse pickerel of the northern rivers and lakes are very nice1 cooked as above directed4 ,bluefish may be treated in the same way4 ,baked shad ,illustration ,wash and wipe a large shad4 ,make a stuffing of fine breadcrumbs mixed with melted butter1 a little minced onion1 pepper and salt to taste4 ,fill the fish with this and sew it up4 ,lay it in a baking-pan and pour over it a cupful of salted boiling water in which two tablespoonfuls of butter have been melted4 ,sprinkle the fish with flour and bake in a steady oven4 ,baste with the drippings every ten minutes4 ,at the end of three-quarters of an hour try the fish with a fork to see if it is done4 ,it should be very tender4 ,transfer carefully to a hot platter1 cut and remove the strings4 ,keep the fish hot while you make the sauce4 ,set on the top of the range the pan in which the fish has been baked4 ,thicken the fish drippings with two tablespoonfuls of browned flour wet up with cold water4 ,stir until smooth1 then add a cupful of boiling water1 the juice of a lemon1 a tablespoonful of good table sauce and a teaspoonful of good kitchen bouquet4 ,unless the sauce is perfectly smooth1 strain through a wire sieve4 ,pour into a heated gravy-boat4 ,boiled fresh codfish ,lay the fish in salt and water for an hour before cooking4 ,choose a 8chunky0 piece1 as nearly square as you can get it4 ,sew up in white mosquito netting fitted to the shape of the fish4 ,put on in enough boiling water to cover it1 adding four tablespoonfuls of vinegar1 and cook steadily ten minutes to the pound4 ,unwrap the fish and pour over it half of the sauce described below1 putting the rest into a gravy-boat4 ,egg sauce for boiled codfish ,make a white sauce by cooking together a tablespoonful1 each1 of butter and of flour until they bubble1 pouring upon them a half pint of milk and stirring until thick and smooth4 ,to this add one hard-boiled egg1 chopped fine1 one raw egg1 beaten light1 putting it in slowly1 and salt and pepper to taste4 ,pour over the fish in the dish or serve in a sauce-tureen4 ,baked fresh codfish with cheese sauce ,cut a neat square or oblong of codfish1 lay in salt and water for half an hour2 wipe dry and rub all over with melted butter and lemon juice4 ,in the bottom of your baking-pan under the grating and just not touching the fish1 have a cupful of veal stock1 or weak gravy1 strained4 ,pepper and salt the fish1 cover and bake ten minutes to the pound4 ,take up then and sift dry1 fine crumbs thickly all over it4 ,put dots of butter on these4 ,set in the oven1 uncovered1 to brown while you strain the gravy from the pan1 thicken with butter rolled in browned flour1 add the juice of half a lemon1 four tablespoonfuls of grated ,parmesan cheese and a little onion juice4 ,boil one minute1 pour a few spoonfuls carefully upon the crumb-crust of the fish1 the rest into a boat4 ,this is an elegant company dish of fish1 and easy of preparation4 ,baked fillets of halibut ,cut slices of halibut1 weighing a pound each1 and an inch thick4 ,cut each into three strips1 two fingers wide1 lay in lemon juice and salad oil for an hour2 then cook precisely as directed above4 ,when you sift the crumbs over the fillets1 cover all sides2 then proceed as with the baked cod1 taking care to arrange the fillets for browning so that they will not touch one another4 ,baked halibut ,lay a piece of halibut weighing about four pounds in cold water 7salted7 for half an hour1 then wipe dry and lay in a covered roaster4 ,pour over it a cupful of boiling water1 in which have been melted two tablespoonfuls of butter4 ,bake until tender and keep hot on a platter while you thicken the gravy left in the pan with browned flour and butter1 and season with a teaspoonful1 each1 of lemon and onion juice1 a little celery salt and a wineglassful of claret4 ,strain1 and send to the table in a gravy-boat4 ,baked halibut steak 7,no4 #a7 ,lay the steak in salted water for fifteen minutes2 wipe and put into a baking-pan4 ,rub the steak with butter1 sprinkle with salt and pepper1 and pour over and around it a cupful of milk4 ,bake1 basting every ten minutes until the milk is absorbed4 ,serve with drawn butter4 ,send around fried potatoes with it4 ,baked halibut steak 7,no4 #b7 ,wash1 wipe and lay in marinade of olive oil and lemon juice for one hour4 ,sprinkle1 then1 liberally1 with minced onion1 parsley and lemon juice1 turning over and over that the steak may be covered4 ,now1 lay upon the grating of your bakepan4 ,make a white sauce by stirring one cupful of hot milk into one tablespoonful of butter cooked into a roux with one of flour4 ,season it with salt and pepper1 and pour it over the fish4 ,cover the surface with fine crumbs moistened in melted butter and bake until the fish is done1 about twelve minutes to the pound4 ,halibut steak baked with tomatoes 7,a ,creole recipe47 ,make a rich sauce of tomatoes1 fresh or canned1 seasoning with butter rolled in flour1 sugar1 pepper1 onion juice and salt1 adding1 if you have it1 a sweet green pepper1 seeded and minced4 ,cook fifteen minutes1 strain1 rubbing through a colander1 and cool4 ,lay the halibut in oil and lemon juice for an hour1 place upon the grating of your covered roaster1 pour the sauce over it2 cover and bake twelve minutes to the pound if the oven be good4 ,sift ,parmesan cheese over the fish1 and cook five minutes longer4 ,serve upon a hot dish1 pouring the sauce over it4 ,baked fillets of flounder ,take the backbone out of the fish and cut each half into two neat1 long slices4 ,roll each piece up and pin with a wooden skewer4 ,a new toothpick will do4 ,lay in salad oil and lemon juice for an hour1 setting in the ice to make the fish firm while soaking in the marinade4 ,roll in fine dry crumbs1 peppered and salted2 in beaten egg1 and again in crumbs4 ,cover the grating of your bakepan with thin shavings of salt pork1 lay the fillets upon them1 sprinkle thickly with finely-minced onion and olives1 and bake1 covered1 twelve minutes for each pound4 ,lift carefully to a hot dish2 withdraw the skewers4 ,garnish with sliced lemon and send to table4 ,fried fillets of flounder ,cut1 trim and marinade as for baking4 ,when you take them from the ice1 roll as for baking1 salt and pepper1 roll in crumbs1 then in egg1 and again in crumbs4 ,leave on ice for half an hour longer1 and fry in deep hot cottolene1 salad oil1 or other fat4 ,drain1 withdraw the skewers and serve with sauce tartare4 ,baked fresh mackerel ,marinade for half an hour in olive oil and lemon juice4 ,lay thin slices of pork upon the grating of a baking-pan1 lay the mackerel on the pork1 skim down1 sprinkle lightly with salt and pepper1 and bake in a hot oven for twenty-five minutes4 ,serve with tomato sauce4 ,boiled salmon-trout ,select a small fish for this purpose1 as a large one will not fit into the ordinary-sized fish-kettle4 ,have in your kettle enough salted boiling water to cover the fish1 and add two tablespoonfuls of vinegar to the water4 ,sew the fish up in a piece of firm cheese-cloth1 and lay it carefully in the kettle4 ,after it begins to boil1 allow twelve minutes to the pound4 ,when done take out of the water carefully1 remove the cloth and transfer the fish to a hot platter4 ,sprinkle with pepper and salt1 and pour over it a well-seasoned white sauce4 ,garnish the dish with slices of lemon and sprigs of parsley4 ,baked salmon ,wipe your fish with a damp cloth1 but do not lay it in water4 ,rub with a little salad oil and sprinkle with salt and pepper4 ,lay in a baking-pan and dash over it a cupful of boiling water in which two tablespoonfuls of butter have been melted4 ,bake1 covered1 basting every fifteen minutes4 ,when done transfer to a hot platter and set in the open oven while you thicken the gravy left in the pan with corn-starch wet with cold water1 and season it with lemon juice and a dash of onion juice4 ,a little tomato catsup is an improvement4 ,boil up once and pour into a gravy-boat4 ,send to the table with the salmon1 which may be garnished with sprigs of parsley4 ,baked pickerel ,clean and wash the fish4 ,choose a large fine one for this purpose4 ,lay it on the grating of your bakepan1 dredge with salt and pepper1 butter well and dredge with flour4 ,put into a hot oven1 and when the flour begins to brown1 baste with butter1 water and lemon juice4 ,cook twelve minutes to the pound1 remove1 and serve with oyster sauce4 ,illustration3 ,,fried ,,trout ,,boiled ,,salmon ,,oyster ,,patties ,,boiled ,,cod ,,fish ,boned baked pickerel ,have your fishmonger take out the backbone when he has split the fish lengthwise1 also have him extract every other bone he can get out without tearing the flesh too much4 ,marinade for an hour in a bath of olive oil and lemon juice4 ,cover the grating of your bakepan with thin shavings of salt pork1 lay the fish upon this1 skin-side downward1 wash with melted butter1 bake1 covered1 half an hour1 baste and cook ten minutes more4 ,serve with ,hollandaise sauce4 ,baked salmon-trout with cream gravy ,clean and wash1 wipe dry1 and go all over it1 inside and out1 with melted butter and lemon juice4 ,lay upon the grating of your bakepan1 pour in a little boiling water1 not quite touching the fish1 and bake twelve minutes to the pound1 basting twice with butter and twice with the water in the pan below4 ,keep hot in heated dish1 covered1 set over boiling water while you strain the gravy left in the pan1 add to it a cupful of hot milk 7half cream1 if you can get it7 scalded with a pinch of soda1 thickened with a white roux of butter cooked with flour1 and seasoned with paprika1 salt and a little minced parsley4 ,pour over the fish1 let it stand three minutes over hot water and serve4 ,fried brook trout ,clean with care1 roll in peppered and salted flour2 set on ice for an hour1 and fry immediately in deep fat to a golden-brown4 ,have a mat of folded and heated tissue paper fringed at the ends1 and lay the drained fish upon it4 ,eat at once4 ,broiled soft-shell crabs ,lift the projecting 8wings0 of the upper shell1 and cut or pull off the 8feathers0 you will find under them4 ,next trim off the tail1 or flap1 or 8apron10 a round piece of softer shell on the under side of the upper4 ,wash quickly and cook without delay lest they die on your hands4 ,wash with butter1 sprinkle with salt and cayenne pepper1 lay within a reversible wire broiler1 and cook over clear coals ten minutes1 turning twice to broil both sides4 ,serve upon thin slices of buttered toast4 ,fried soft-shell crabs ,prepare as directed in preceding recipe1 sprinkle with cayenne and salt1 roll in beaten egg1 then in fine crumbs1 again in egg1 and once more in crumbs and fry in deep1 hot fat4 ,garnish with water-cress1 and pass sliced lemon with them4 ,lobster broiled in the shell ,kill the lobster by cutting the tail off with one stroke of the knife1 just where it joins the body4 ,with another clean cut divide him lengthwise into two equal parts1 shell and all4 ,take out the coral1 the one long intestine and the stomach4 ,crack the claws with a hammer4 ,put within a buttered broiler1 split side downward1 and broil over a fierce fire4 ,as soon as the juice begins to run freely withdraw long enough to wash liberally with melted butter1 and return to the fire1 turning often to keep in the juices4 ,cook about ten minutes on the split or flesh side1 and eight upon the other4 ,have ready a sauce made by rubbing two tablespoonfuls of butter to a cream with lemon juice and finely-minced parsley1 adding a little cayenne1 and wash the lobster with this while hissing hot4 ,serve half a lobster to each guest1 with oyster forks for extracting the meat4 ,pass more sauce for those who wish it4 ,lobster baked in shell ,prepare as for broiling1 but lay1 shell downward1 in a bakepan1 cover and set in a quick oven1 opening in ten minutes to wash with butter4 ,they should be done in twenty minutes1 when wash freely with the lemon and butter sauce4 ,lobster scalloped in shells ,two cupfuls of lobster meat1 cut into small dice4 ,one cupful of white stock1 and the same of unskimmed milk4 ,two tablespoonfuls of butter made into a white roux with one tablespoonful of flour4 ,salt and paprika to taste4 ,minced parsley and juice of half a lemon4 ,beaten yolks of two eggs4 ,halves of two lobster shells1 cleaned4 ,pinch of soda in milk4 ,stir the hot stock and the scalded milk into the roux1 season1 boil once2 remove from the fire1 add the eggs and lobster dice and fill the shells4 ,cover with fine crumbs1 rounded1 dot with butter1 sprinkle with cayenne and bake to a delicate brown4 ,lobster la ,newburg ,pick all the meat from the shells of two good-sized freshly-boiled lobsters and cut into one-inch pieces1 which place in a saucepan over a hot range1 together with two tablespoonfuls of butter1 and season with a pinch of salt and one of cayenne4 ,cook five minutes1 pour in a glass of sherry2 simmer five minutes1 add the beaten yolks of three eggs and a cupful of cream1 stirring all the time4 ,when it thickens1 pour out and serve4 ,do not omit to put a pinch of soda in the cream4 ,stewed terrapin 7,a ,maryland recipe47 ,drop the 8diamond-backs0 into boiling water and cook until the heads and feet 8skin off40 ,this should be in less than an hour4 ,let them get perfectly cold4 ,strip off the shells and extract the heart and entrails carefully1 lest an incautious touch rupture the gall-bag and ruin everything4 ,cut off the head1 tail and feet4 ,cut the meat up small with a sharp knife1 put into a saucepan1 cover with hot water and simmer fifteen minutes4 ,rub the yolks of half a dozen hard-boiled eggs to a powder and work in three tablespoonfuls of butter4 ,heat a cupful of cream in another vessel 7with a pinch of soda7 and work by degrees into the egg and butter1 season with salt and cayenne and mix gradually with the hot terrapin4 ,cook one minute1 add a glass of sherry and pour out4 ,fricasseed snapping turtle ,have your fish merchant clean your turtle after he has killed him by throwing him into boiling water4 ,cut the turtle into neat dice1 sprinkle with salt1 pepper1 onion juice1 a dash of kitchen bouquet and a tablespoonful of mushroom catsup4 ,turn into a saucepan1 add just enough cold water to cover the meat1 fit a top on the vessel and simmer for half an hour4 ,now add a tablespoonful of browned flour rubbed to a paste with a great spoonful of butter2 when this is blended with the liquid in the pan1 add a glass of sherry and stir in very gradually the beaten yolk of an egg4 ,bring to the boil and remove from the fire4 ,turn into a deep heated dish4 ,a fricassee of crabs ,cut the meat into inch-length pieces1 and as evenly as possible4 ,put into a saucepan a mixture of butter1 lemon juice and minced parsley1 cayenne and salt4 ,heat slowly1 and when it bubbles stir in the crab meat4 ,simmer gently for fifteen minutes4 ,have ready in another vessel a tablespoonful of cream for each crab1 heated with a pinch of soda4 ,thicken with a teaspoonful of butter rubbed into one of flour1 and turn upon the yolks of three eggs1 or one for every pair of crabs2 stir for one minute over the fire1 pour into a hot covered dish1 stir in the hot crab meat2 set in boiling water for three minutes1 and serve4 ,oyster pts ,into a pound of flour chop three-quarters of a pound of cold1 firm butter1 until you have a coarse yellow powder4 ,have all your utensils cold4 ,wet the flour and butter with three gills of iced water and1 with a spoon1 work into a mass4 ,turn upon a floured pastry board1 roll and fold1 then roll again three times1 lightly and quickly4 ,fold and put in the ice-box for several hours4 ,roll into a sheet half an inch thick1 and with a cutter cut into rounds like biscuits4 ,pile these three deep1 and with a small cutter pass half-way through each pile4 ,put into the oven1 which should be very hot1 and bake to a light1 delicate brown4 ,the pastry should be very light4 ,when done remove from the oven1 and lift off the little round in the top of each pt4 ,this will serve as a cover4 ,with a small spoon scoop out the soft paste from the center1 thus leaving a cavity to be filled with the oyster mixture4 ,cook together a tablespoonful of butter and flour1 and pour upon them a cupful and a half of rich milk--half cream1 if you have it4 ,stir to a smooth sauce1 add the drained oysters1 and cook just long enough for the edges to begin to ruffle4 ,now beat in gradually the beaten yolk of an egg2 cook two minutes1 season with celery salt and white pepper and fill the shells with the mixture4 ,fit on the little covers1 and set in the oven until all are very hot4 ,oyster fritters ,chop thirty oysters4 ,make a batter of two beaten eggs1 a half pint of milk and a pint of prepared flour4 ,if the batter is too stiff1 add more milk4 ,stir the oysters into the batter1 and drop this by the spoonful into deep1 boiling cottolene or other fat4 ,as the fritters brown on one side1 turn them over4 ,drain in a hot colander as soon as well colored4 ,oyster pie ,line a deep pie-plate with puff paste1 fill the interior with bread crusts 7to be removed later7 and fit on a top crust1 buttered about the edge on the under side that it may be easily taken off4 ,stew a quart of oysters for five minutes2 stir in very slowly a cupful of thick white sauce and the beaten yolks of two eggs4 ,when the paste is done take off the top1 remove the bread crusts1 fill the center with the creamed oysters1 replace the top crust and set the pie in the oven for five minutes before sending to the table4 ,pickled oysters ,bring a quart of oysters1 with their liquor1 to the boil2 immediately remove the oysters and drop into a large glass jar4 ,to the liquor add six whole cloves1 six whole pepper-corns1 six blades of mace broken into bits1 a small red pepper1 a cupful of vinegar and a little celery salt4 ,boil up once and pour immediately over the oysters4 ,keep in a dark place until wanted4 ,jumbolaya 7,an ,east ,indian recipe47 ,wash half a cupful of raw rice well and drop into a pint of strained tomato juice1 made boiling hot4 ,cook fast for twenty minutes1 or until the rice is soft1 but not broken2 add two tablespoonfuls of butter worked to a paste with two teaspoonfuls of curry2 simmer ten minutes1 salt to taste and put in twenty-five fine oysters4 ,cook until they ruffle1 and pour out4 ,this is a good entre for a family dinner4 ,pass thin slices of buttered graham bread and ice-cold bananas with it4 ,clam pie ,fry a quarter pound of fat salt pork crisp2 strain out the scraps and fry a sliced onion in the same fat4 ,strain again1 add a pint of clam juice with a lump of butter the size of an egg1 and make hot while you prepare the 8pie40 ,in the bottom of a buttered bakedish put a layer of clams1 on them one of milk crackers1 previously soaked in hot milk1 buttered1 peppered and salted1 more clams and so on until the dish is nearly full4 ,cover the last stratum of clams with parboiled potatoes cut very thin1 pepper and salt1 and sprinkle these with a tablespoonful of grated onion and the same of parsley4 ,now pour the hot liquor over all1 cover with a good pie crust and bake half an hour in a good oven1 covered1 then brown4 ,clam cocktails ,put a dozen small clams in an ice-cold bowl and pour over them a half tablespoonful1 each1 of ,worcestershire sauce1 vinegar1 lemon juice and tomato catsup1 a teaspoonful of horseradish and a saltspoonful1 each1 of salt and ,tabasco sauce4 ,mix and bury in ice for an hour before serving in two small glasses4 ,oysters with ,parmesan cheese 7,contributed7 ,drain the oysters free from all liquor4 ,lay in a well-buttered baking-dish1 sprinkle over with finely-minced parsley1 season with salt and pepper2 over all pour one-half glass of champagne and cover thickly with grated ,parmesan cheese4 ,put in the oven until nicely browned on top4 ,take out2 drain all the fat from it1 and serve while very hot in the dish in which it was baked4 ,oyster cutlets 7,contributed7 ,drain off the liquor and wash the oysters well4 ,put them into a saucepan over the fire and heat until the edges curl1 being careful to stir all the time4 ,strain the liquor4 ,chop the oysters fine4 ,rub together one tablespoonful of butter and one rounded tablespoonful of flour for each pint of chopped oysters4 ,add the oyster liquor and cook until quite thick4 ,then add the chopped oysters and the yolk of one egg1 beaten well4 ,after taking from the fire add one teaspoonful of salt1 one tablespoonful of minced parsley and the juice of one-half a lemon4 ,let all stand until perfectly cold4 ,form into cutlets1 dip into egg1 then into breadcrumbs and fry in hot fat4 ,oyster canaps 7,contributed7 ,toast ten slices of buttered bread and place in the oven to keep warm4 ,wash and drain one quart of oysters4 ,throw them into a hot pan and stir until the edges are curled4 ,add one teaspoonful of butter1 one-half teaspoonful of salt and a dash of cayenne4 ,dish on the slices of toast1 garnish with a thin slice of lemon for each one1 and serve at once4 ,scalloped fish ,the remains of any cold cooked fish may be utilized and made palatable in this way4 ,get rid of skin1 bones and fat4 ,pick fine1 season well1 and mix with good drawn butter4 ,fill buttered scallop shells or 8nappies0 with the mixture1 strew with fine crumbs1 stick bits of butter on the top1 add a 8suspicion0 of cayenne1 and bake to a delicate brown4 ,oyster scallop ,cut each oyster in half1 8draw0 the butter in the oyster liquor and proceed as in the preceding recipe4 ,,sauces ,,for ,,fish ,,and ,,meat ,drawn butter 78white sauce07 ,heat two tablespoonfuls of butter in a saucepan4 ,when it bubbles put in 7all at once7 two tablespoonfuls of flour1 and stir from the sides towards the center of the pan until the ingredients are well mixed4 ,have ready-heated a cupful of milk1 add to this the 8roux0 gradually1 and beat to a smooth cream4 ,season with white pepper and salt1 and1 if you like1 a little onion juice4 ,egg sauce ,make as above1 beating the yolks of two raw eggs into the thickened milk1 and if for fish1 adding the yolk and white of a hard-boiled egg chopped fine1 also a little minced parsley4 ,brown sauce ,make as you would white1 but substitute boiling water for the milk1 and browned flour for white4 ,add a teaspoonful of kitchen bouquet1 the juice of a lemon1 pepper and salt4 ,sauce tartare 7,no4 #a7 ,make a pint of mayonnaise dressing4 ,into this beat a teaspoonful of mustard1 a tablespoonful of minced parsley1 a teaspoonful1 each1 of chopped pickle and minced capers1 a dozen drops of onion juice4 ,beat for a minute1 and serve in a sauceboat4 ,sauce tartare 7,no4 #b7 ,make a cupful of drawn butter 7using boiling water1 not milk74 ,beat in a teaspoonful of ,french mustard1 half as much onion juice1 a little cayenne and salt1 a heaping teaspoonful of finely-chopped pickle and the beaten yolk of a raw egg at the last4 ,hollandaise sauce ,into one cupful of drawn butter beat the yolk of an egg1 then a good teaspoonful of best salad oil1 dropping as you would for mayonnaise4 ,add1 then1 the juice of half a lemon1 a pinch of pepper1 one of salt1 and the same of sugar1 and serve at once4 ,bchamel sauce for meat ,a roux of butter and flour should be thinned with a cupful of veal or chicken stock1 seasoned with onion juice1 a small carrot1 sliced1 pepper and salt4 ,strain the stock before mixing with the roux4 ,have ready a cupful of rich milk or cream1 heated with a pinch of soda2 draw the hot stock and roux from the fire1 stir in the cream1 and it is ready for use4 ,bchamel sauce for fish ,put the bones1 head and a few ounces of fish meat in cold water over the fire1 with an onion and a small carrot1 sliced1 also a bay leaf2 boil down to one cupful of liquid1 and use instead of veal or chicken stock in last recipe4 ,in all other respects make in the same way4 ,oyster sauce ,to a white roux of butter and flour add a cupful of boiling liquid made by cooking a dozen oysters in hot water for two minutes4 ,drain the oysters 7which should be very small7 and keep warm while you stir the thinned roux to a smooth cream1 and season it with a dash of cayenne1 a teaspoonful of lemon juice and a little salt4 ,boil one minute1 put in the oysters and take at once from the fire4 ,lobster sauce ,make a rich-drawn butter and beat into it the coral of a lobster worked smooth with a tablespoonful of butter4 ,add the juice of half a lemon1 cayenne and salt4 ,finally1 add half a cupful of lobster meat1 minced as fine as powder4 ,heat and serve4 ,horseradish sauce ,into a cupful of drawn butter beat a great spoonful of grated horseradish wet with lemon juice1 and work to creamy whiteness4 ,anchovy sauce ,beat a tablespoonful of anchovy paste into a cupful of drawn butter1 adding the juice of half a lemon and a dash of cayenne or paprika4 ,shrimp sauce ,into a cupful of drawn butter beat a good teaspoonful of anchovy sauce1 the juice of half a lemon1 and half a can of shrimps minced fine and made very hot in a tablespoonful of boiling butter4 ,simmer for two minutes and serve4 ,an excellent fish sauce4 ,celery sauce ,boil half a cupful of minced celery in a cupful of hot water for fifteen minutes4 ,strain through a cloth1 pressing hard4 ,return the liquor to the fire and boil up4 ,then cook with it a roux made of two tablespoonfuls of butter and the same of flour4 ,have ready the yolk of an egg1 beaten light4 ,pour the hot sauce upon it1 stir less than one minute over the fire1 season with salt and paprika and pour out4 ,a nice accompaniment to boiled fowl and to boiled mutton4 ,tomato sauce ,peel and slice a quart of tomatoes2 cook twenty minutes and strain through a coarse bag into a saucepan4 ,season with a teaspoonful of onion juice1 one of sugar1 a little salt and pepper1 and when it boils stir in a tablespoonful of butter cooked to a roux with one of flour4 ,simmer two minutes and serve4 ,caper sauce ,into a cupful of good drawn butter stir a great spoonful of minced capers and a teaspoonful of onion juice4 ,matre d'htel sauce ,beat two tablespoonfuls of soft butter to a cream with the juice of half a lemon and a tablespoonful of finely-minced parsley4 ,it should be a fine1 pale green when done4 ,serve cold with hot fish4 ,mint sauce ,chop six sprays of mint very fine1 and add to half a cupful of vinegar in which have been dissolved two tablespoonfuls of white sugar and a dash of pepper4 ,serve cold with roast lamb4 ,onion or soubise sauce ,boil two onions of fair size in two waters and until soft all through2 mince and mix with a cupful of drawn butter4 ,season with pepper and salt1 beat to a cream over the fire1 and when very hot1 serve4 ,bread sauce ,heat a cupful of milk and season with a tablespoonful of butter1 salt and pepper to taste and a teaspoonful of onion juice4 ,boil up and stir in lightly half a cupful of fine bread-crumbs1 previously dried1 but not colored in the oven4 ,they should be tossed up several times while drying to prevent clotting1 and be very crisp4 ,serve with boiled chicken4 ,barnaise sauce ,beat the yolks of two eggs very light1 put into a round-bottomed saucepan and set in one of boiling water2 stir into it1 a few drops at a time1 three tablespoonfuls of salad oil1 heating as you stir2 then1 as gradually1 the same quantity of boiling water2 next1 one tablespoonful of lemon juice1 a dash of cayenne and salt4 ,it is served with all sorts of fish1 also with chops1 cutlets and steaks4 ,claret or ,bordelaise sauce ,make a brown sauce by substituting browned flour for white in the roux1 adding a teaspoonful of kitchen bouquet4 ,season with onion juice1 salt and pepper1 boil one minute1 pour in a wineglassful of claret1 heat for half a minute more1 and serve4 ,serve with roast meats and poultry4 ,cream cucumber sauce ,pare and mince with a keen knife two cucumbers of fair size4 ,drain off the liquid without pressing1 letting it drip for two minutes4 ,have ready a chilled bowl rubbed with a clove of garlic4 ,put the mince into it1 season with white pepper1 salt1 a teaspoonful of onion juice and a tablespoonful of lemon juice4 ,mix lightly into it with a silver fork a cupful of whipped cream into which has been beaten a pinch of soda4 ,serve very cold with fish4 ,plain cucumber sauce ,when the cucumbers have been minced1 drained and turned into the chilled bowl scented with cut garlic1 mix with them a good ,french dressing of two tablespoonfuls of oil1 one-third as much lemon juice1 a little salt and pepper4 ,n4 ,b4--,you may substitute for the garlic a tablespoonful of minced chives blended with the dressing4 ,serve cold with fish1 and quickly1 before the cucumbers wilt4 ,cranberry sauce ,wash and pick over carefully a quart of cranberries4 ,put into the inner vessel of a double boiler1 fill the outer with boiling water and cook1 keeping the cranberries closely covered until they are broken to pieces4 ,rub through your vegetable press into a saucepan1 sweeten abundantly1 bring to a boil 7barely71 and turn into a wet mold to form4 ,apple sauce ,pare1 core and quarter tart apples1 dropping into cold water as you do this4 ,put over the fire dripping wet and cover closely to keep in the steam4 ,when they are heated through1 open and stir up from the bottom4 ,when soft and broken1 rub through colander or vegetable press1 sweeten to taste while hot and set away to cool4 ,serve with roast pork and roast ducks4 ,jelly sauce ,make a cupful of a brown sauce of butter1 browned flour and a little caramel4 ,heat boiling hot and beat in four or five teaspoonfuls of currant or other tart jelly4 ,serve with game1 lamb or mutton4 ,espagnole sauce 7,contributed7 ,put four tablespoonfuls of butter into a saucepan4 ,when hot stir into it five tablespoonfuls of flour4 ,stir until very brown4 ,add two cupfuls of brown stock and one tablespoonful of ,worcester sauce4 ,salt and pepper to taste4 ,let the sauce boil well and remove from the fire4 ,serve with chops or steak4 ,parsley sauce 7,contributed7 ,to a good white sauce add three tablespoonfuls of finely-chopped parsley and a little green fruit coloring and let it come to a boil4 ,cider sauce 7,contributed7 ,put into a saucepan over the fire one tablespoonful of butter and when this begins to bubble stir into it one tablespoonful of flour2 cook for one minute1 then add slowly one teacupful of highly-seasoned stock2 cook for ten minutes1 add a cupful of cider1 and when it again comes to a boil1 strain and serve4 ,this sauce is excellent with boiled ham4 ,giblet sauce 7,contributed7 ,boil the giblets until tender4 ,chop them1 but not too fine4 ,put two tablespoonfuls of butter into a saucepan1 with two tablespoonfuls of flour4 ,add slowly a cupful of the water in which the giblets have been boiled and a cup and a half of rich milk4 ,add to this the chopped giblets and season with salt and pepper4 ,serve in sauce-boat4 ,cauliflower sauce 7,contributed7 ,to a pint of white sauce add a cupful of chopped cauliflower4 ,reheat1 and when ready to serve stir in a teaspoonful of butter and a tablespoonful of lemon juice4 ,champagne sauce 7,contributed7 ,into one cupful of champagne put two cloves1 four peppercorns1 one bay leaf and a little sugar4 ,let all simmer for five minutes4 ,then add one cupful of brown sauce4 ,simmer for ten minutes more and strain4 ,to be served with ham4 ,port wine sauce 7,contributed7 ,port wine sauce is made the same as champagne sauce1 except that port wine is used instead of champagne4 ,olive sauce 7,contributed7 ,make a brown sauce as follows3 ,put four tablespoonfuls of butter into a saucepan2 when hot add four and a half tablespoonfuls of flour and stir until very brown2 add two cupfuls of brown stock and salt and pepper to taste4 ,remove the stones from five olives and boil for five minutes in water to which one tablespoonful of vinegar has been added4 ,drain and mince and add to the sauce4 ,imitation caper sauce ,cut cucumber pickles into tiny cubes with a sharp knife4 ,do not chop them1 as the bits must be of uniform size4 ,drain perfectly dry and stir into hot drawn butter4 ,boil for one minute4 ,eat with fish or chops4 ,,familiar ,,talk ,,is ,,impromptu ,,hospitality ,a ,,lost ,,art ,without staying to prove my premises ,i take it for granted nobody will dispute that what it pleases me to call impromptu hospitality is an out-of-date virtue4 ,in the very olden time there were those who were backward in the practice of it4 ,else the fisherman ,apostle would not have enjoined upon the 8strangers scattered throughout ,pontus1 ,galatia1 ,cappadocia1 ,asia and ,bithynia10 to 8use hospitality1 one to another1 without grudging40 ,an ancient writer says3 8,the primitive ,christians made one principal part of their duty to consist in the exercise of hospitality2 and they were so exact in the practice of it that the very heathens admired them for it40 ,from which we gather that the ,apostolic admonition had fallen into good soil and brought forth much fruit4 ,it would be interesting to know when the quid pro quo element entered into and defiled the noble virtue4 ,the primitive ,christians aforesaid had no knowledge of this alloy1 while the recollection of the ,master's teaching was fresh in their minds3 8,for if ye lend to them of whom you hope to receive1 what thank have ye80 ,the principle that moves me to invite those to sit at my table and sleep under my roof who can return the favor in kind1 or be useful in turn to me in some way1 is barter1 not hospitality4 ,when ,i give a feast--be it afternoon tea1 or the gravest of social functions1 a dinner party--to five hundred1 or to five people who have invited me at some time to their houses--and because of the obligation under which their invitations have laid me--,i may be honest4 ,i am not generous4 ,i pay a debt4 ,i do not exercise a grace4 ,the former times were not better in all respects than these4 ,but for divers reasons they were more hospitable times4 ,it was inevitable that private houses should keep open doors when taverns1 and even houses of entertainment1 were few and far apart upon main-traveled roads1 and utterly wanting to the traveler who pushed his way into the back country unknown except to the pioneer4 ,if the stranger were not welcomed to the home of him whose house stood nearest to the wayside1 he was shelterless in night or storm4 ,there is the less need for the exercise of undiscriminating hospitality when inn and hotel 8blaze0 the track into the wilderness4 ,there is none the less occasion for asking our friends to enter our homes and to partake of the food which is a symbol of the good-will we have for them1 our disposition to share with them the best blessings granted to man in this world--home loves and home joys4 ,true hospitality but widens the circle and makes the guest 8at home40 ,artificial hospitality seeks or accepts a convenient season for making the everyday life of the home seem what it is not to the stranger within our gates4 ,our forbears said3 8,come in and take pot-luck with us40 ,an old ,virginian told me that1 as a boy1 he was a visitor in a country house in the central part of the state1 when a carriage drove up to the gate1 and ,james ,madison1 then president of the ,united ,states1 alighted4 ,the lady of the manor was sitting upon the front porch1 a bit of needle-work in hand4 ,she arose1 cordial and dignified1 to receive her guest4 ,as her chief butler1 a far more consequential personage than his mistress1 bustled out with a footman or two at his heels to see what could be done for the distinguished arrival1 she said to him in a gentle 8aside10 audible to the boy visitor3 8,james6 see that a plate is put upon the table for ,mr4 ,madison40 ,southern hospitality was a proverb then and for many a year thereafter4 ,in her book1 8,the ,voice of the ,people10 ,miss ,glasgow tells a story1 which ,i can certify is not exaggerated1 of an old aunt who came to her nephew's house on a visit of a week and stayed twenty years1 guarded by the viewless1 but potent1 gis of hospitality4 ,a plate was put upon the table for the poor relation in town and country house in that lavish land1 as freely as for the chief magistrate1 and was filled as bountifully4 ,when relative1 acquaintance or stranger tarried but a night1 the householder1 in the homely speech of his fathers1 asked in gentle sarcasm1 8if he had come for a chunk of fire80 ,in his father's day1 lucifer matches were unknown4 ,when the fire went out upon the kitchen hearth of plantation or cabin1 a swift runner was sent across fields to borrow a live brand from the nearest neighbor4 ,he must hurry back before it went out4 ,we invite people to come to us at a stated time and for a given period4 ,when the time is up1 we tell them graciously that we have enjoyed their visit1 and hope we shall meet again before long4 ,when the carriage that takes them to the station is out of sight1 we say1 8,that is well over60 and make a note to that effect in our visiting book4 ,leaving the general view of our subject for individual illustration3-- ,if satirists and grumbling wives are to be believed1 a husband can hardly do a more imprudent thing than to bring home an unexpected guest to dinner1 or luncheon1 or supper4 ,the ill-used wife contends that he always does this--as if with malice aforethought--at the most inconvenient times and seasons4 ,from her standpoint he might have recollected--it seems incredible that he could have forgotten--that it is washing or ironing day1 or ,thursday1 which is the cook's afternoon out1 and that the housemaid is not equal to a regular dinner4 ,when the mistress has planned to have a 8pick-up0 composite of the substantial meal required by a man after his day's work1 and the tea and toast which are supposed to meet the temporal needs of the feminine system--the apparition of an impromptu guest1 and that guest a man1 is like a boulder rolled upon the track before the domestic engine4 ,the train is derailed1 conductor and engineer 8rattled10 and badly shaken up4 ,our housewife has reason on her side1 and a good deal of it4 ,it is all very fine to say1 she urges1 that her table should always be neat and orderly2 that what is nice enough for her husband in the way of food and appointments should content the president1 should he chance to drop in4 ,everybody sings that song in the same key1 and it is stale bosh6 ,for everybody knows that in the best regulated families we do make special provision for company4 ,john comprehends that the best china can not be used every day1 if we would have it remain even 8good40 ,the second-best is excellent in quality1 and pretty4 ,yet what housekeeper is superior to the wish to show outsiders that she has a ,minton fish set2 ,coalport meat dishes and plates2 silver vegetable dishes2 ,svres after-dinner coffee-cups8 ,to set out her table as tastefully as she can afford to do is an offering due to the stranger within her gates--a visible token of hospitable intent4 ,she is1 in a measure1 defrauded in all this when a surprise-visit is sprung upon her4 ,john is sensible1 and does not object to left-overs now and then1 when flavorously put together4 ,today's salmi1 or salad1 or croquette is1 to him1 a reminiscence of yesterday's roast4 ,the oyster-stew made by his wife to spare servants wearied by laundry work1 is as satisfactory to him1 once in several whiles1 as a six-course dinner would be4 ,he sees in an ,irish stew1 supported by browned potatoes1 hot biscuits1 home-made cake and a capital cup of coffee1 a feast fit for the gods as represented by his hungry self and any fellow he may have corralled and brought in to 8take pot-luck40 8,i ask yer honors if that is anny sort of a shkull to take to ,donnybrook ,fair60 cried an ,emeralder who had killed his man 8in a bit of a foight10 when the defense produced the broken skull of the deceased in court to prove that the 8frontal1 parietal and occipital segments were extraordinarily thin40 ,mary submits to a jury of her peers if she has not a right to be 8put about0 when ,johnny comes marching home serenely with a guest in tow1 who1 for the lack of time to make anything else ready1 must be set down to left-over oyster1 or ,irish stew4 8,when a man is asked to dinner1 he expects a dinner60 she asserts in justifiable vexation4 8,and when all is said and done1 the fact remains that one's husband is not a visitor for whom one must mind her p's and q's40 ,illustration3 ,,irish ,,stew ,,and ,,browned ,,potatoes ,,hot ,,biscuits ,,sliced ,,home-,,made ,,cake 8,,and ,a ,,capital ,,cup ,,of ,,coffee0 8,a ,,pick-,,up ,,dinner0 ,yet--and a 8yet0 that might fill a whole line if its importance were considered--there is1 also1 much to be said on ,john's side4 ,any bachelor can ask the old friend who looks in upon him in business hours and places1 to lunch or dine with him at a chop house or hotel4 ,the guest knows what he would get there4 ,just such a meal as he can buy for dollars and cents at fifty other 8eating joints0 all over the country4 ,a meal1 eaten in the presence of from twenty to one hundred other feeders1 amid the babble of voices1 the rattle of crockery and the click of knives and forks4 ,it is the married man alone who can offer the wayfarer a taste--and a generous taste--of ,,home4 ,the dear old fellow thrills in every inch of body and soul when he claps an ancient chum on the back with-- 8,now you must see my wife and babies1 old man60 or says to a business acquaintance in town for the day3 8,mrs4 ,johannes and ,i would be charmed to have you take a family dinner with us4 ,i am just going home now4 ,come with me60 ,if malcontent ,mary but knew it1 he pays the highest possible compliment to her1 as woman and housekeeper1 by taking her welcome for granted4 ,i heard a man say the other day of another3 8,he is a royally good fellow1 and1 ,i take it1 is happily married4 ,he begged me to dine with him when ,i called at his office1 and without giving his wife notice4 ,a fellow doesn't take such liberties with his wife unless he is pretty sure of her and her housekeeping4 ,i couldn't accept the invitation1 but the impression left upon my mind was most agreeable40 ,it is worth ,mary's while to score a point in her favor with her husband's friends and to strengthen her hold upon him by meeting the unexpected guest with frank cordiality1 and in every other way making the best of the situation4 ,she keeps the house1 and has the work and worry that go with the keeping4 ,john pays for the material part of the home4 ,how much it signifies to him the best of wives does not always know4 ,it is his stimulus1 his hope1 his sheet anchor1 when all the waves and billows of business trouble go over his soul--his haven of refuge--the nearest approach to ,heaven he can find on this side of the dark river4 ,he has a lien--in legal phrase--upon all the benefits accruing therefrom4 ,the exercise of spontaneous hospitality is not the least of these4 ,i am so unhappy as to know a woman who has her whole house1 including attic and cellar1 swept every week and dusted thoroughly daily4 ,every picture is taken down on ,saturday morning that the backs and cords may be wiped off with a damp cloth wet with a disinfectant4 ,she changes servants from twelve to twenty-four times a year4 ,she will tell you with an air of calm sad conviction1 that 8there is not one tolerably efficient maid in ,america40 ,her daughters have been her slaves since they could wield broom and duster4 ,they are pale and thin2 their eyes have a hunted look and are hollowed by fixed dark crescents beneath them4 ,one of them was married two years ago1 and sank into confirmed invalidism after the birth of a pitiful scrap of a baby that wailed feebly for an hour and died4 ,i met the single sister not long ago on a ferry-boat1 and she confided to me that she is to submit to a crucial operation in a few days4 8,the doctors say it is too much housework10 she said bitterly1 8,i can not recollect when ,i was not tired1 tired1 ,,tired6 ,my mother keeps the cleanest house in town4 ,she says #8dirt is disease4' ,maybe so6 ,i know that life is not worth living when one has to pay such a price for cleanliness4 ,my mother has bones of steel and nerves of whalebone1 and can not comprehend #8how it happens that she should be afflicted with delicate children4' 8,as to company--it is a curse--nothing less6 ,to have a friend in to a meal involves so much extra work beforehand1 so much readjusting afterward1 that the thought is frightful4 8,this is not living4 ,it is slavery60 ,,meats ,,beef ,roast beef ,never wash a raw roast1 at least not the parts unprotected by the thin skin4 ,wipe the skin off with vinegar1 dry with a soft cloth1 and lay the meat1 cut sides at top and bottom1 upon the grating of your roaster4 ,dash a cupful of really boiling water over it4 ,they cicatrice the surface and keep in the juices4 ,dredge with flour1 cover and cook ten minutes to the pound1 turning all the heat into the oven for fifteen minutes2 then shift into a slower oven1 or 8dampen0 the fire4 ,baste every ten minutes with the gravy dripping into the pan4 ,ten minutes before dishing the meat1 wash freely with butter and dredge with browned flour1 to 8glaze0 the roast4 ,never serve 8made gravy0 with roast beef4 ,pour the liquid from the pan into a bowl1 and when the fat is solid1 remove it and clarify for dripping4 ,the residuum will add richness to your soup-stock1 or make a savory base for stew or hash4 ,serve horseradish sauce and mustard with your rare roast1 and put a little of the ruddy juice which exudes as the meat is carved1 upon each slice when served4 ,roast beef with ,yorkshire pudding ,fifteen minutes before taking up the roast just described1 skim six tablespoonfuls of fat from the gravy1 put into a smaller dripping-pan1 or pudding-dish1 and set in the oven4 ,have ready this batter3 ,sift an even teaspoonful of salt and one of baking-powder twice with a pint of flour4 ,beat two eggs light1 add to them two cupfuls of milk1 turn in the sifted flour and mix quickly4 ,set the reserved fat upon the upper grating of the oven2 when it begins to bubble1 turn in the batter1 and cook quickly to a fine1 golden-brown4 ,cut into squares and garnish the meat with them when you dish it4 ,this is a better way than cooking the pudding in the roaster under the meat1 as used to be the custom with ,english cooks4 ,rchauff of beef la jardinire ,lay yesterday's piece of beef in a roasting-pan1 sprinkle with salt and pepper1 and cover it with thick slices of raw tomatoes4 ,dash a cupful of boiling water over all1 put a close cover on the roaster1 and cook in a hot oven for thirty-five minutes4 ,while this is cooking boil tender a pint of green peas1 a pint of potatoes--cut into tiny squares--three carrots1 also cut small1 and ten small onions4 ,season each vegetable with pepper1 salt1 and a small bit of butter4 ,lay the beef with the tomatoes upon it on a hot platter1 pour over it any gravy remaining in the pan1 and arrange neatly about it the other vegetables4 ,be sure that meat and vegetables are very hot when served4 ,braised beef ,put a nice round of beef in a broad-bottomed iron pot with a tablespoonful of butter1 and sprinkle a chopped onion over it4 ,cook the beef on one side until brown1 then turn and cook on the other side for the same length of time4 ,now dash a pint of boiling water over the meat1 put a close cover on the pot and let the contents cook slowly1 allowing at least fifteen minutes to every pound of beef4 ,when the meat is done1 remove from the pot to a platter and keep warm while you strain the gravy left in the pot2 return to the fire and thicken it with a tablespoonful of browned flour rubbed into the same quantity of butter4 ,season the gravy with salt1 pepper1 and a teaspoonful of kitchen bouquet1 and pour it over the meat4 ,rib-ends of beef ,these are usually cut off when the roast is rolled1 and can be bought cheap4 ,fry in beef fat a sliced onion and a chopped sweet pepper--carefully seeded4 ,take these up with a skimmer and keep hot4 ,pepper1 salt and flour the rib-ends and fry in the same fat until they begin to brown4 ,put1 now1 with the fat into a saucepan1 strew the fried onion and pepper on top2 pour in a cup of weak stock2 fit on a close cover1 and cook very slowly until the beef is tender4 ,strain and skim the gravy1 thicken with browned flour2 add a teaspoonful of kitchen bouquet2 arrange the beef-bones in a dish2 pour the gravy over them and serve4 ,pot-roast of coarse beef ,cut four pounds of coarse lean beef in one piece4 ,fry half a pound of fat salt pork in a rather shallow pot4 ,put in the beef1 and cook fast on both sides for five minutes4 ,cover with a chopped onion and a cupful of canned tomatoes1 a sliced carrot and a sliced turnip4 ,now1 pour in enough hot water to come half-way to the top of the meat2 cover closely and simmer slowly for two hours1 turning at the end of the first hour4 ,take out the beef2 rub with butter1 pepper and salt1 and set in the oven while you skim and strain the gravy1 rubbing the vegetables with it through a colander4 ,put this back into the pot1 thicken with browned flour1 boil up once2 pour half over the meat and serve the rest in a gravy-boat4 ,rolled boiled beef 7,an ,english recipe7 ,cut an oblong piece of beef from the flank4 ,it should be two inches thick1 twelve inches long and six wide4 ,lay it on a dish and spread upon it this forcemeat3 ,a cupful of cracker crumbs1 two tablespoonfuls of finely-chopped salt pork1 half a teaspoonful of salt1 one saltspoonful1 each1 of thyme1 marjoram1 and sage1 half a saltspoonful of pepper1 a few drops of onion juice1 or one teaspoonful of chopped onion1 and one egg4 ,moisten with a good stock until soft enough to spread over the meat4 ,roll as you would a valise pudding1 tie about with pack-thread and sew up in mosquito netting or cheese-cloth4 ,put on in plenty of boiling water and cook slowly for four hours4 ,let it lie in the water until the latter is a little more than lukewarm1 and put under a heavy weight until next day4 ,remove the cloth1 cut the strings and serve cold with horseradish sauce4 ,corned beef is very good prepared in this way4 ,add vinegar to the water in which it is boiled and omit the pork from the stuffing4 ,beef la mode 7,no4 #a7 ,cut two pounds of lean beef from the round into strips4 ,cover the bottom of a pudding-dish with thin strips of bacon1 then put in half the meat and strew over this carrots1 turnips and onions1 sliced very thin4 ,there should be four of these1 part of them going over the first layer of beef1 the remainder over the second layer of beef4 ,with them go two bay-leaves broken into bits4 ,cover all with stock1 make a paste of flour and water1 rolling it out as for pie crust1 cover the top of the bake-dish with this1 pinching it down about the edges so that no steam may escape4 ,bake for two hours in a steady oven1 remove the paste cover1 and send the dish at once to the table4 ,beef la mode 7,no4 #b7 ,have a solid piece cut from the round1 and tie into shape with stout cords at intervals of an inch apart4 ,plug the meat perpendicularly with strips of fat salt pork1 long enough to project half an inch at top and bottom4 ,make incisions clear through the beef with a sharp1 thin knife1 and fill these with forcemeat made of fat pork1 minced1 onion and bread-crumbs1 sharply seasoned4 ,lay the meat in a braising-pot1 cover deep with chopped onion1 carrot1 turnip1 celery1 three bay-leaves1 a sliced tomato1 and sprinkle with mace and paprika4 ,now pour in a cupful of cold water1 cover closely and cook slowly fifteen minutes to the pound4 ,if you wish to serve hot1 clip the threads2 rub the gravy through a colander1 let it cool a few minutes to throw up the fat2 skim and thicken with browned flour1 and pour half over the meat1 half into a gravy-boat4 ,it is1 however1 nicer if left to get cold in the gravy1 with a heavy weight on top1 until next day4 ,then remove the cords1 and cut in thin1 horizontal slices4 ,an underdone roast can be metamorphosed in this way for a second-day's dinner4 ,braised rolled beefsteak ,this is a good way of dealing with a hopelessly tough steak4 ,lay upon a board and pound from end to end with a mallet4 ,cover with a forcemeat of minced salt pork1 onion and seasoned crumbs1 wet with a little gravy2 roll up upon the stuffing and tie into shape4 ,lay in your roaster2 pour in a little cold water 7or1 better still1 weak stock71 cover and cook slowly for two hours1 basting often with gravy from the pan4 ,undo the strings carefully1 after pinning the roll together with skewers1 and lay upon a hot dish1 covered1 while you prepare the gravy4 ,skim1 thicken with browned flour1 add a good spoonful of kitchen bouquet1 boil up and pour into a boat4 ,baked beefsteak la jardinire ,still another way of making a tough steak eatable4 ,pound it on both sides and lay in lemon juice and salad oil for two hours4 ,transfer then to your roaster1 cover with two sliced tomatoes1 a sliced carrot1 an onion and a turnip1 with minced sweet herbs4 ,add a cupful of cold water1 cover closely and cook slowly twenty minutes to the pound4 ,cut one large carrot1 two large onions1 two turnips and four stalks of celery into neat dice and cook them soft1 without breaking1 in salted water1 each in a pan of its own4 ,in another saucepan cook four large tomatoes1 peeled and whole4 ,when the steak is done1 keep hot over boiling water1 while you rub the vegetables with which it was cooked through the colander or a vegetable press back into the gravy1 thickening this with browned flour4 ,boil one minute1 add the juice of a lemon and a glass of sherry1 and keep hot in a closed vessel4 ,dish the meat1 lay the vegetable dice about it in little heaps1 each kind by itself1 leaving the tomatoes whole2 pour the rich gravy over all2 cover the dish and leave in the open oven for three minutes to let the gravy soak in4 ,you have now a 8,french dish10 that will amply repay the additional pains it has cost you4 ,a family pot-roast of beef ,the round will serve for this dish4 ,fry slices of fat salt pork in an iron pot1 and when crisp1 remove and throw in a sliced onion4 ,when this is browned1 remove and lay the roast in the pot4 ,cook for ten minutes1 turn and cook for five minutes more4 ,now1 add a cupful of water1 cover closely and simmer over a slow fire for an hour4 ,add a sliced carrot1 two teaspoonfuls of lemon juice1 a bay-leaf and a tablespoonful of ,worcestershire sauce to the contents of the pot4 ,turn the beef over and over in this1 and if the meat seem dry add a cupful of water1 or1 better still1 stock4 ,cook covered1 very slowly1 for two hours more4 ,transfer the meat to a hot platter1 thicken the gravy left in the pot with a brown roux1 salt and pepper to taste1 and stir in two tablespoonfuls of vinegar4 ,pour this sauce over the meat and send to the table4 ,a ,new ,england pot-roast ,lay a round of beef in a broad1 deep pot4 ,pour in a cupful of boiling water1 add two slices of onion1 cover closely and cook gently ten minutes to the pound4 ,transfer to a dripping-pan1 rub with butter1 dredge with flour1 and brown in a quick oven4 ,strain and cool the gravy left in the pot1 take off the fat1 put the gravy into a saucepan1 season with pepper1 salt and a little kitchen bouquet1 and thicken with a heaping tablespoonful of brown roux4 ,boil up once and serve in a gravy-boat1 or pour around the base of the beef4 ,savory ragout of beef ,cut a round beefsteak into inch-squares4 ,fry minced salt pork in a pan until you have enough fat to fry the meat1 then remove the bits of pork and lay in the meat1 each piece of which must first be rolled in flour4 ,when the meat is brown at the edges1 add to the fat two tablespoonfuls of flour that has been lightly browned1 stir in a pint of weak stock1 or1 if you have not that1 of boiling water2 stir to a brown sauce1 and return the meat to it1 throwing in1 at the same time1 a minced onion4 ,leave the meat at the side of the range where it will cook very slowly for three-quarters of an hour4 ,now1 season to taste with salt1 add a bay leaf and a little kitchen bouquet4 ,a little ,worcestershire sauce is thought by some to be an improvement4 ,cover again and cook1 still slowly1 for over an hour1 or until the meat is very tender4 ,stir in two tablespoonfuls of vinegar1 and turn out upon a heated platter4 ,beef hot pot ,two pounds of beef ribs2 one tablespoonful of dripping2 two chopped onions and six tiny green peppers1 four slices of toast1 a little black pepper1 chives1 vinegar1 thyme1 raisins1 olives1 tomatoes to taste1 all minced4 ,heat the dripping in a saucepan1 put into it the ingredients 7leave the peppers whole1 and mince the chives71 cover closely and stew until boiled to rags4 ,thicken with butter rolled in browned flour4 ,serve on toast4 ,boiled beef tongue 7smoked7 ,wash the tongue well and soak four hours in tepid water4 ,put over the fire in plenty of cold water and cook twelve minutes to the pound after the boil begins4 ,let it get cold in the water2 pare and trim neatly1 and garnish with small green pickles4 ,braised fresh beef's tongue 7,no4 #a7 ,wash the tongue and boil for half an hour4 ,trim away the root and the tough edges4 ,fry a sliced onion in three tablespoonfuls of dripping4 ,strain out the onion and lay the tongue in the frying-pan4 ,cook ten minutes1 turning twice4 ,remove to your covered roaster2 lay upon the grating and dredge with flour4 ,pour the fat over it2 add a large cupful of boiling water and cook1 closely covered1 for an hour and a half1 basting four times4 ,take up and keep hot over boiling water while you skim off the fat1 and thicken with browned flour4 ,season with paprika1 onion juice1 salt and half a cupful of strained tomato sauce4 ,dish the tongue and pour the gravy over it4 ,send around horseradish sauce with it4 ,sauce for braised tongue ,cook together in a saucepan a tablespoonful1 each1 of butter and flour until they bubble4 ,into a half-pint cup put a couple of teaspoonfuls of vinegar1 fill up the cup with boiling water1 and turn this on the butter and flour4 ,stir until thick and smooth4 ,just before taking from the fire stir in a tablespoonful of grated horseradish4 ,let it get hot1 and serve4 ,braised fresh tongue 7,no4 #b7 ,clean1 and boil for an hour1 leaving in the water for fifteen minutes after taking it from the fire4 ,trim neatly4 ,skewer the tip and root of the tongue together and lay in your covered roaster upon a layer of sliced onion1 carrot1 celery1 tomatoes1 and minced parsley4 ,cover with the same2 add a cupful of the water in which the tongue was boiled1 fit on your cover and cook slowly for two hours4 ,dish the tongue and keep hot4 ,rub gravy and vegetables through the colander1 into a saucepan2 thicken with browned flour4 ,lay the tongue in a bake-pan2 pour the gravy over it1 and set upon the top grating of an oven to brown4 ,dish1 pour the gravy about the tongue and serve4 ,eat mushroom sauce with it4 ,mushroom sauce for the above ,wash the mushrooms1 wipe and peel them1 then cut into tiny dice4 ,stir in a little of the gravy from the tongue2 season with salt and paprika2 add a lump of butter rolled in browned flour and cook two minutes4 ,a little lemon juice improves the flavor4 ,an ,italian entre of beef's tongue ,this is a good way to warm up the remains of a boiled or roast fresh tongue4 ,slice1 cover with oil and lemon-juice1 and leave in the marinade for one hour4 ,then add salt1 pepper1 some sliced onion1 a little parsley and a few mushrooms cut into halves4 ,place in a frying-pan and cook slowly for about fifteen minutes1 moistening with a tablespoonful of sherry and a little lemon juice2 just before taking from the fire add a little brown stock1 and a little tomato sauce1 well-seasoned4 ,boiled beef's tongue ,wash well and cook in salted1 boiling water until a steel skewer goes easily into the thickest part4 ,leave in the water for fifteen minutes1 trim1 and lay on a hot dish4 ,pour sauce tartare over it and send more around with it4 ,boiled beef's heart ,wash the heart and soak for half an hour in cold1 salted water4 ,wipe and stuff the ventricles with a forcemeat of bread-crumbs and chopped ham or salt pork1 minced fine and well seasoned4 ,sew up in cheese-cloth fitted to the heart1 and bring slowly to a boil in salted water1 to which a tablespoon of vinegar has been added4 ,boil gently two hours1 turning the heart several times4 ,remove the cloth and dish the heart4 ,pour a piquante sauce over it4 ,the heart is made more savory if you will boil it in weak stock instead of water4 ,roast beef's heart ,prepare as directed in last recipe1 but roast instead of boiling1 laying the heart upon a bed of minced onion and tomatoes1 and pouring in a little hot water to make the gravy4 ,rub this through a colander1 thicken with browned flour1 season to taste and pour over the heart4 ,how to corn beef ,mix salt with saltpeter in the proportion of ten parts of the first to one of the second1 and with this rub the piece of beef to be corned until the salt lies dry upon the surface4 ,let it stand in a cold place for twenty-four hours and repeat the process1 and the next day put it into pickle4 ,this is made by boiling together for ten minutes a gallon of salt1 four ounces of saltpeter1 and a pound and a half of brown sugar in five gallons of water4 ,the meat should not be put into the pickle until the latter is perfectly cold4 ,leave it in the pickle and take it out as needed1 looking after it once in a while to see if it is keeping well4 ,if not1 take the meat out1 rub it well with dry salt1 and prepare a fresh and stronger brine4 ,how to corn a tongue ,put into a saucepan a gallon and a half of water1 a half-pound of brown sugar1 two and a quarter ounces of salt and a half-ounce of saltpeter4 ,boil for half an hour1 skim and1 when cold1 pour over the tongue4 ,it should be ready for use in a week4 ,boiled corned beef ,soak for an hour in cold water4 ,put over the fire in plenty of cold water4 ,put into the pot with it a peeled carrot and a small onion1 and for a gallon of water a tablespoonful of vinegar4 ,cook slowly1 allowing twenty-five minutes to the pound if very salt1 or if the meat has lain in the brine for some weeks4 ,let it lie in the liquor for half an hour after it is done4 ,lift it then1 trim away ragged edges1 lay on a hot dish and wash all over with butter in which has been beaten the juice of half a lemon4 ,strain a cupful of the liquor2 stir into it a tablespoonful of butter rolled in one of flour1 boil two minutes and add a great spoonful of minced pickles1 or of capers4 ,some like to use pickled onions for this purpose4 ,send around horseradish and mustard with it4 ,when it leaves the table put a plate with a heavy weight upon it1 and leave thus all night4 ,,veal ,roast leg of veal ,wipe a leg of veal with a damp cloth and place it in a covered roaster4 ,dash a cupful of boiling water over the meat1 cover it closely and cook at the rate of twenty minutes to the pound4 ,half an hour before the meat is taken from the oven remove the cover from the roaster1 baste the meat with the gravy in the pan1 and brown4 ,shoulder of veal ,this may be roasted1 like the leg1 but is better for having the bone removed1 and the cavity thus left filled with a forcemeat made of bread-crumbs and chopped ham1 seasoned to taste4 ,veal cutlets ,wipe the cutlets with a damp cloth1 dip them1 first1 in beaten egg1 then in cracker dust1 and set in a cold place for an hour4 ,fry in dripping to a rich brown4 ,cook slowly that they may be thoroughly done4 ,lay for a moment on brown paper to drain free of grease1 and put on a hot platter4 ,serve with tomato sauce4 ,veal steaks with mushroom sauce ,broil the steaks slowly over a clear fire1 turning often that they may not scorch4 ,when done1 keep the meat hot on a platter in the oven while you make the following sauce3 ,drain the liquor from a can of mushrooms and cut the mushrooms in halves4 ,cook together a tablespoonful of butter and one of browned flour until they are dark brown in color4 ,pour upon them the mushroom liquor and a cupful of beef stock4 ,stir to a smooth sauce1 season with a dash of ,worcestershire sauce1 salt and pepper1 and add the halved mushrooms4 ,cook for two minutes1 stirring constantly1 then pour over and around the veal steaks4 ,breast of veal la jardinire ,lard with strips of fat salt pork1 and sprinkle with paprika4 ,dredge with flour and lay upon the grating of your covered roaster1 add enough boiling water to cover it barely1 and roast for an hour1 basting with the gravy every ten or fifteen minutes4 ,then turn on the other side and spread over the roast a pint of tomatoes peeled and sliced1 two onions1 chopped fine1 two sprigs of parsley1 chopped fine1 and two chopped peppers4 ,baste for another hour every ten minutes4 ,when the meat is removed keep hot while you take up the vegetables with a split spoon1 and keep them hot also4 ,strain the gravy1 thicken with browned flour1 and put into a boat4 ,lay the vegetables about the meat upon a metal or fire-proof dish1 dredge this last with browned crumbs1 and dot with softened butter4 ,set upon the top grating of the oven for five minutes to brown and send to table in the dish4 ,stuffed roast fillet of veal ,take out the central bone and skewer the fillet into a neat round4 ,make a forcemeat of crumbs1 minced pork1 onion juice1 parsley and half a can of mushrooms1 minced4 ,wet with a few spoonfuls of stock or gravy2 fill the bone-hole and ram the stuffing into the folds of the meat from both sides4 ,lay on your covered roaster1 cover with very thin slices of fat salt pork1 and dash a cupful of boiling water over top and sides4 ,roast1 covered1 twelve minutes to the pound4 ,fifteen minutes before you draw it from the oven remove the pork1 wash with butter and dredge with browned flour4 ,then brown1 uncovered4 ,the fillet should be basted four times while roasting4 ,after the fourth basting draw off a cupful of gravy from the dripping-pan1 set on ice1 or in cold water until the fat rises1 skim1 add four tablespoonfuls of strained tomato juice1 thicken with browned flour1 and cook three minutes before pouring into a gravy-boat4 ,roast breast of veal ,cook as you would the fillet1 running a sharp knife between ribs and meat to make space for the stuffing4 ,serve spinach with it4 ,breaded veal cutlets ,roll the cutlets in fine crumbs1 salted and peppered2 dip into beaten egg1 then again in crumbs4 ,set on ice for an hour to get firm1 and fry in deep fat1 turning three times1 carefully4 ,cook slowly after the first five minutes4 ,underdone veal is unwholesome and unpalatable4 ,drain off the fat1 and serve in a heated dish4 ,send around horseradish or tomato sauce with them1 and accompany with spinach4 ,mock squabs ,have six or eight slices cut from a loin of veal1 half an inch thick1 about seven inches long and four wide4 ,make a forcemeat of crumbs1 fat pork1 and minced mushrooms seasoned with paprika1 onion juice and a little lemon juice with a suspicion of grated lemon-peel4 ,moisten with a beaten egg and cover with this each slice of meat nearly to the edge1 roll up tightly and tie with twine1 or fasten with wooden skewers4 ,dredge with salt1 pepper and flour1 roast them as previously directed1 golden-brown4 ,be very careful that they do not brown or become too highly colored4 ,when nearly done add cream to almost cover and let them simmer about fifteen minutes or until quite tender4 ,remove the strings1 arrange the 8squabs0 on toast1 garnish with water-cress1 and pour a little of the strained cream over each4 ,serve with asparagus or spinach4 ,larded veal ,have a solid piece cut from the thickest part of the shoulder4 ,lard at short intervals with strips of fat salt pork and put into your covered roaster with sliced carrot1 onion1 bits of celery and a few sprigs of parsley2 over all pour a large cupful of good stock1 cover and cook slowly for about three hours4 ,you should baste frequently while cooking1 and a short time before it is done remove the cover1 to cook the larding thoroughly and give a good color to the veal4 ,just before taking up pour out a cupful of gravy1 skim off the fat and thicken with browned flour1 add a great spoonful of tomato catsup1 and simmer until you are ready to dish the meat4 ,pour then into a boat4 ,roast calves' hearts ,you will need two hearts for a dish of moderate size4 ,wash them thoroughly1 leaving in salt and water for an hour1 to draw out the blood4 ,run a slender1 keen knife from the large end of each heart straight to the center1 turning it around several times to make a central hole for the forcemeat stuffing4 ,make this of cracker crumbs highly seasoned with onion juice1 salt and pepper1 thyme or marjoram4 ,moisten with melted butter1 or use hot water and a little fat pork or bacon finely chopped4 ,sew the opening together1 and thrust in several lardoons of salt pork4 ,dredge with salt1 pepper and flour4 ,fry one sliced onion in dripping in a frying-pan4 ,put in the heart and brown it lightly all over4 ,pour in stock to cover it--barely--add a bay leaf1 two slices of carrot and one teaspoonful of salt4 ,cover the pan and cook in a moderate oven about two hours1 or until very tender4 ,illustration3 ,,roast ,,beef ,,veal ,,chops ,,and ,,spinach ,,mock ,,pigeons ,,boiled ,,calf',s ,,head ,,veal ,,and ,,beef ,when done remove the strings1 put the hearts upon a hot dish1 and thicken the gravy with browned flour4 ,add lemon juice and other seasoning if needed4 ,strain over the hearts4 ,garnish with ,parisian potatoes alternately with small tomatoes1 pared and baked4 ,pour melted butter and minced parsley over potatoes and tomatoes4 ,larded liver ,wash a calf's or lamb's liver1 lard it with narrow strips of salt pork1 and put it into a covered roaster4 ,pour over the liver a pint of cold beef stock and cover the pan closely4 ,set in a moderate oven and cook an hour and a half4 ,transfer the liver to a deep dish and put the pan containing the gravy on the top of the range4 ,thicken the gravy with a heaping tablespoonful of browned flour and add to it a cupful of strained tomato liquor1 a teaspoonful of onion juice1 salt and pepper to taste4 ,boil up once and pour over the liver4 ,salmi of liver ,boil a calf's liver for one hour in slightly salted water1 and let it get cold4 ,cut into dice of uniform size1 and for each cupful allow one tablespoonful of butter1 one cupful of stock1 one teaspoonful of tomato sauce1 and two tablespoonfuls of chopped olives4 ,brown the butter1 add one tablespoonful of flour and brown again2 add gradually the stock1 and stir until smooth and thick4 ,put in the catsup1 olives and liver dice1 season to taste1 and simmer for fifteen minutes4 ,serve hot4 ,a delightful and not inelegant entre4 ,roast sweetbreads ,parboil two pairs of sweetbreads and blanch by throwing them into cold water4 ,drain1 pierce three or four holes in each and press into these holes narrow strips of fat salt pork1 allowing the strips to project a half-inch on each side4 ,lay the sweetbreads in a roasting-pan1 pour a cupful of weak veal stock over them and rub them with melted butter4 ,cover and bake for twenty-five minutes2 remove from the pan1 sprinkle with salt and pepper1 put a spoonful of the thickened and seasoned gravy upon each1 and send to the table4 ,baked calf's head ,the head should be cleaned with the skin left on1 also the ears1 and split down the under side1 leaving the top unbroken4 ,remove the tongue and brains1 parboil and set them on ice4 ,put the head on in plenty of cold water1 boil quickly and for one minute after the boiling point is reached4 ,take the head off and lay in ice-cold water4 ,change this for colder in ten minutes1 and leave in this for several hours4 ,then put over the fire in boiling water1 to which a tablespoonful of vinegar has been added1 and a tablespoonful of salt4 ,cook gently until you can slip out the bones easily4 ,do this1 drawing the teeth1 cheek-bones and skull1 taking care not to break the upper skin4 ,put into a bake-dish1 restoring the shape as well as you can4 ,cut the tongue into slices and lay close against the cheeks2 wash plentifully with butter rubbed to a cream with lemon juice1 sift dry crumbs all over it and bake1 covered1 half an hour4 ,then brown4 ,to make the gravy1 rub the brains to a soft paste2 pepper and salt1 season with tomato catsup and onion juice1 add enough of the liquor in which the head was boiled to make a boatful of gravy1 thicken with butter rolled in flour1 simmer five minutes and serve4 ,there is no more savory preparation of calf's head than this4 ,it goes to table in the bake-dish4 ,the liquor from the pot in which it had the second boiling makes excellent soup stock4 ,boiled calf's head ,boil as directed in last recipe1 but do not blanch or bone4 ,when it has been cooked tender1 dish1 with the tongue 7which should have been boiled with it71 sliced and laid against the cheeks1 and pour over it a brain gravy1 made as for the baked head1 with the addition of a great spoonful of minced olives4 ,mock turtle ,boil and blanch a calf's head1 take out the bones and let the meat and tongue get cold in the liquor4 ,do not let it remain long enough to jelly4 ,as soon as the meat is firm take it from the stock1 wipe dry1 and cut with the tongue into neat dice an inch long1 and half as wide4 ,make a gravy of a large cupful of the pot liquor1 thickened with butter rolled in browned flour and seasoned with lemon and onion juice1 a teaspoonful of kitchen bouquet1 a little salt and paprika4 ,put in the meat1 and simmer fifteen minutes4 ,have ready a sauce made by heating a cupful of cream 7adding a pinch of soda7 and pour it1 stirring all the time1 upon the beaten yolks of three eggs4 ,stir and beat for one minute1 and add to the meat and gravy4 ,now add a glass of sherry and pour all into a deep dish1 in which you have laid a pile of turtle eggs made by rubbing together the yolks of three hard-boiled eggs and the boiled brains of the calf1 binding them with a raw egg and a little browned flour4 ,they should be made into little marbles with floured hands and cooked in boiling butter for two minutes1 then fished out and drained in a colander4 ,a delicious entre6 ,calf's liver la jardinire ,lard a large liver with strips of fat salt pork4 ,cover the bottom of a large saucepan with a carrot and a young turnip 7all cut into dice71 six very small onions1 a handful of green peas and the same of string beans cut into short lengths4 ,lay the liver upon these1 pepper it and pour in a cupful of stock1 or a cupful of hot water in which a tablespoonful of butter has been melted4 ,cover closely and cook an hour and a half without opening4 ,in a bake-pan cook four peeled tomatoes of medium size4 ,take up the liver and the vegetables1 the latter with a split spoon4 ,lay the liver upon a hot dish1 group the vegetables 7the tomatoes included71 each of a kind together1 about it2 keep hot in the oven while you strain the gravy into a saucepan1 add a great spoonful of catsup and a tablespoonful of browned flour wet with cold water1 and cook for one minute4 ,pour a few spoonfuls over liver and vegetables1 the rest into a boat4 ,casserole of calf's liver ,wash and wipe a calf's liver perfectly dry4 ,fry a few slices of fat bacon in a pan until the fat is all fried out4 ,strain and return the fat to the pan1 lay in the liver and fry two minutes on each side1 and then put into the casserole2 add one pint of rich brown sauce1 a cupful of button onions that have been browned in butter and three tablespoonfuls of lemon juice4 ,fasten on the cover with a flour and water paste1 put in a moderate1 steady oven1 and cook for two hours4 ,then remove the paste from the cover1 put in potato balls that have been fried in hot fat1 and send to the table in the casserole4 ,fried brains for garnishing ,soak the brains in cold water for an hour1 cover with fresh1 cold water and bring to a boil4 ,cook for three minutes2 drain1 and set in a cold place for an hour4 ,cut in thick slices1 sprinkle with salt and white pepper2 dip in beaten egg1 roll in cracker dust and set in a cold place long enough for the coating to stiffen4 ,fry in deep cottolene or other fat4 ,scallop of calf's brain ,soak brains in cold water for an hour1 then boil for ten minutes4 ,drop into iced water1 and when very cold cut into tiny dice4 ,butter a pudding dish1 put in a layer of the brains1 sprinkle with pepper1 bits of butter and a few drops of onion juice2 then put in a thin layer of minced ham4 ,add more brains1 and proceed in this way until the dish is full4 ,sprinkle the top with buttered crumbs1 pour a cupful of veal stock over all1 and bake for twenty minutes4 ,brain croquettes for garnishing ,prepare the brains as in the preceding recipe1 chop and add to them butter1 salt and pepper to taste4 ,into each cupful of the mixture stir a tablespoonful of crumbs and moisten all with cream4 ,heat in a double boiler1 and when the boiling point is reached whip in slowly a beaten egg1 and remove the mixture from the fire4 ,turn upon a dish to cool and stiffen before forming into small croquettes4 ,crumb these and set on the ice for two hours4 ,fry in deep1 boiling cottolene or other fat4 ,any dish of liver or calf's head--in fact of veal in any form--is made elegant by a garnish of brains1 fried as croquettes1 or in slices4 ,,mutton ,roast leg of mutton with sorrel sauce ,wipe a leg of young mutton with a damp cloth1 then with a dry4 ,put into a covered roaster1 dash a cupful of boiling water over it and roast at the rate of twelve minutes to each pound of the meat4 ,fifteen minutes before serving remove the cover and brown4 ,if you do not use a covered roaster baste the meat every fifteen minutes1 while cooking1 with the gravy in the pan4 ,do not send made mutton gravy to the table with it4 ,pass currant jelly with it and such a sauce as this3 ,mince a cupful of field sorrel--young and tender--and stir two tablespoonfuls of butter rubbed into one of browned flour into a cupful of boiling water4 ,add the sorrel1 a dash of paprika and salt4 ,cook for one minute1 take from the fire and beat into it1 a very little at a time1 the well-whipped yolk of an egg4 ,set in boiling water until the mutton is served4 ,it must not cook4 ,boiled leg of mutton ,carefully trim the meat1 cutting off all loose or gristly portions1 and wipe with a damp cloth4 ,have a kettle of boiling water and put in the meat1 boiling fast for about ten minutes1 when it may simmer until done4 ,do not put in salt or pepper until nearly cooked4 ,eat with caper sauce4 ,the water in which the mutton is boiled makes excellent ,scotch broth1 or plain mutton soup4 ,roast shoulder of mutton ,carefully remove the bone1 or shoulder blade1 and fill the place with this forcemeat3 ,one cupful of fine bread-crumbs1 one tablespoonful of chopped parsley1 one teaspoonful of chopped onion1 salt and pepper to taste1 a half-dozen chopped mushrooms--canned or fresh--and melted butter to moisten the mixture4 ,sew up the slit left by the bone1 and place in the covered roaster with a cupful of water or weak stock4 ,cook quickly at first1 basting often1 and allowing for cooking about fifteen minutes to the pound4 ,serve with sorrel or other meat sauce1 never with made gravy4 ,pass string-beans1 tomatoes1 green peas or young turnips with it4 ,stuffed shoulder of lamb ,have the bone extracted neatly1 and fill the cavity left with a stuffing of a cupful of bread-crumbs1 a dozen raw oysters1 chopped fine1 two tablespoonfuls of butter1 melted1 one tablespoonful of chopped parsley1 one teaspoonful of onion juice1 one-half teaspoonful of paprika4 ,roast in a quick oven4 ,into two tablespoonfuls of softened butter mix one tablespoonful1 each1 of chopped parsley1 onion and lemon juice1 and kitchen bouquet4 ,draw the meat1 when done1 from the oven1 spread it with this prepared sauce1 and return to the oven for four minutes4 ,garnish with small1 round1 fried potatoes4 ,send around green peas with it4 ,hotch-potch ,cut two pounds of lean mutton into neat pieces an inch square4 ,peel and slice six medium-sized potatoes1 cut into dice1 and parboil for five minutes4 ,parboil also a dozen small1 young onions1 no larger than the end of your thumb4 ,have a couple of kidneys--calf's or lamb's--cut into dice1 and drain the liquor from fifteen small oysters4 ,put a layer of meat dice in the dish1 then a layer of onions1 kidneys and potatoes4 ,season each layer of vegetables with pepper and salt4 ,then another layer of meat1 onions and kidneys1 and the remaining potatoes4 ,pour on a cupful of hot water1 cover the pan closely and bake it in a moderate oven for three hours4 ,look at it occasionally and add more water if it seems dry4 ,when nearly ready to serve take up the mixture with a skimmer1 arrange it in a deep hot dish4 ,add the oysters to the gravy left in the pan1 cook till they ruffle1 add more seasoning if needed1 and pour it over the whole4 ,family stew of lamb and peas ,cut two pounds of coarse lean lamb into dice4 ,there must be neither fat nor bone in it4 ,fry a sliced onion brown in two tablespoonfuls of dripping or butter4 ,strain the fat back into the pan1 dredge the meat with flour and fry for three minutes in it1 turning to sear both sides4 ,turn meat and fat into a saucepan1 add a cupful of stock or of butter and water1 cover closely and stew for an hour1 or until the lamb is tender4 ,put in then a cupful of green peas with three leaves of green mint4 ,cover again and cook until the peas are tender1 but not until they break4 ,have ready a broad dish lined with slices of toast soaked in tomato sauce4 ,take up meat and peas in a perforated skimmer and lay upon the toast4 ,keep hot1 while you thicken the gravy left in the pot with a tablespoonful of butter rolled in one of browned flour2 season1 boil up and pour over the stew4 ,let it stand one minute and serve4 ,casserole of lamb chops ,trim two pounds of lean chops and proceed as with the meat in last recipe until they have been browned in the fat4 ,now turn meat and fat into your casserole1 in the bottom of which is a layer of pared and sliced tomatoes4 ,have ready half a cupful of potato balls cut with a 8gouge0 and parboiled for five minutes1 a dozen button onions1 also parboiled1 and half a can of champignons 7mushrooms74 ,sprinkle these over and between the chops4 ,pour in a cupful of good stock1 or gravy1 well seasoned2 lastly1 another layer of sliced tomatoes1 salted1 peppered1 sprinkled with sugar and dotted with butter4 ,cover the casserole and set in a moderate oven for two hours4 ,drain off all the gravy without disturbing the rest of the contents of the casserole4 ,skim1 thicken with browned flour1 add the juice of half a lemon1 boil up1 pour in a glass of sherry1 pour gently back into the casserole1 cover1 set in the oven for three minutes and send to table1 covered4 ,if you once try this recipe you will not be satisfied until the dish it represents becomes a frequent visitor to your table4 ,,meat ,,and ,,poultry ,,pies ,chicken pie ,cut at every joint a pair of young chickens4 ,lay on ice while you make a gravy of the pinions1 necks and feet--scalding and skinning the feet before putting with the rest over the fire1 covering deep with cold water and bringing slowly to the boil4 ,cook until the flesh is in rags1 and the liquor reduced by one-half4 ,strain1 season highly with onion juice1 salt and paprika1 thicken with browned flour and let the gravy get cold4 ,meanwhile1 arrange your chicken in a bake-dish2 lay among the pieces either well-seasoned forcemeat balls no larger than marbles1 made of bread-crumbs and hard-boiled yolks1 bound with a raw egg1 or canned mushrooms4 ,of course1 fresh mushrooms are better if you can afford them4 ,put in a cupful of cold water1 cover with a good crust1 half an inch thick1 and bake for an hour and a half4 ,lay a piece of stout paper over the pie to keep it from browning too fast4 ,when you remove this at the end of an hour draw the pie to the door of the oven1 fit a funnel into a slit left in the center of the crust and pour in all the gravy it will hold4 ,do this very quickly1 shut up the oven and leave the pie in until done4 ,remove the paper ten minutes before the time is up and brown lightly4 ,illustration3 ,,game ,,pie ,,in ,,napkined ,,dish ,,small ,,chicken ,,pie ,,chicken ,,pie ,,in ,,silver ,,stand ,cold chicken pie ,make precisely as in last recipe1 but add to the gravy while hot a tablespoonful of gelatine soaked for two hours in cold water enough to cover it4 ,pour into the pie as already directed4 ,let the pie get cold before eating it4 ,the gravy will be jellied4 ,this is a nice dish for ,sunday dinners in hot weather4 ,fowl pie ,cut an old fowl into joints1 splitting the back and dividing the breast into quarters4 ,put over the fire in plenty of cold water1 season with onion juice and the juice of half a lemon4 ,no salt and no pepper4 ,cover closely and simmer very gently for several hours until you find it tender4 ,strain off the gravy and season with onion juice1 celery salt1 a bay-leaf1 minced parsley1 paprika and salt4 ,return the gravy to the fire1 stir in a lump of butter rolled in browned flour and cook one minute4 ,arrange the chicken in a deep bake-dish1 pour in the gravy1 lay over the top two hard-boiled eggs cut into thin slices1 cover with a good crust1 and bake4 ,chicken pot pies ,for these have several stoneware or other fire-proof deep dishes1 about the size of a bird bath4 ,cut up a young fowl into joints1 cover with cold water and cook tender1 but not until the meat leaves the bones4 ,lay a piece of dark meat and one of light in each dish2 sprinkle with minced salt pork1 and drop in each dish potato marbles which have been parboiled for ten minutes4 ,add small cubes of pastry1 three to each dish1 and two small young onions1 no bigger than the end of your thumb4 ,unless they are mere infants1 parboil them five minutes before they go in4 ,have ready two cupfuls of the liquor in which the chicken was cooked4 ,thicken with a lump of butter rolled in browned flour2 season with paprika and minced parsley4 ,the pork should salt it sufficiently4 ,fill the dishes1 cover each with a good crust1 make a slit in the middle and bake1 covered with paper1 half an hour4 ,then brown4 ,you may1 if you like1 make one dish of this1 but many prefer the individual 8portions40 ,chicken and ham pie ,cut up and stew the chickens1 as in last recipe4 ,have ready four good-sized slices of corned ham 7not smoked71 boiled and cold1 and cut into strips4 ,put a layer of ham in the bottom of a buttered bake-dish1 season with chopped mushrooms and parsley1 salt and pepper1 and add a layer of white sauce1 the base of which is the liquor in which the chickens were cooked4 ,next1 place in the dish the pieces of chicken in regular order1 and upon these the yolks of hard-boiled eggs4 ,repeat the seasoning and the sauce1 lay a few strips of ham over the top1 cover with a good paste1 wash the pie with beaten egg1 and bake for an hour and a half4 ,if you have no mushrooms you may substitute a little mushroom catsup4 ,veal pie 7,no4 #a7 ,cut three pounds of lean veal into inch-square cubes2 put into a saucepan with a cupful of cold water1 and heat slowly4 ,remove the scum as it begins to boil2 add two small onions1 sliced1 two tablespoonfuls of carrot cubes1 and one teaspoonful of salt4 ,let it simmer until very tender4 ,put the meat then into a deep baking-dish4 ,let the liquor boil down to one cupful and a half1 strain it and remove most of the fat4 ,add one-half cupful of cream or of rich milk1 and pepper to taste4 ,thicken it with a tablespoonful of flour rubbed in one of butter2 cook it five minutes1 and strain it over the meat4 ,if you have any cold boiled ham you may add a little of it to the veal1 cutting it into tiny pieces4 ,cover with a rich biscuit dough1 half an inch thick1 and bake one hour1 covered with thick paper4 ,uncover and brown4 ,veal pie 7,no4 #b7 ,cut two pounds of coarse lean veal into cubes and cook tender in enough cold water to cover it4 ,have ready half a pound of finely-minced pork1 an onion1 chopped fine1 two tablespoonfuls of finely-minced olives1 a stalk of celery cut fine1 and a tablespoonful of chopped parsley4 ,put a stratum of veal in the bottom of a buttered bake-dish2 cover with this mixture and sprinkle with paprika and with butter4 ,when all the materials are used up in this order fill the dish with gravy made by thickening the liquor in which the veal was stewed with browned flour1 adding a tablespoonful of tomato catsup1 and boiling one minute4 ,cover with a good crust2 make a slit in the top and bake1 covered1 one hour2 then brown4 ,beef and tomato pie ,cut a pint of cold roast beef into small dice of uniform size1 and mix with it two or three slices of bacon1 also cut small4 ,line a deep dish with good puff paste1 put a layer of the beef and bacon in the bottom of the dish1 season with pepper and salt1 cover with a layer of peeled and sliced tomatoes4 ,sprinkle with salt and pepper and dots of butter rolled in flour2 add more meat and more tomatoes1 until the dish is full4 ,cover the top layer with bits of butter1 then with a crust of puff paste1 making holes in this for the escape of steam4 ,bake until brown4 ,beef and potato pie ,moisten three cupfuls of minced roast beef with a little stock1 season to taste1 and put it into a greased pudding-dish4 ,into a large cupful of mashed potatoes beat a little milk and a tablespoonful of melted butter4 ,season this potato and spread it over the top of the minced beef4 ,set it in the oven and bake1 covered1 for twenty minutes2 uncover1 wash over with beaten white of eggs and cook for fifteen minutes longer1 or until it is lightly browned4 ,beefsteak pie ,cut two pounds of round steak into small squares4 ,cover 7barely7 with cold water and cook tender1 very slowly4 ,cut two veal kidneys into cubes and 7if you can get it7 a sweetbread1 blanched by throwing it into cold water1 after parboiling it4 ,drain the liquor from the beef1 and let both get almost cold4 ,make a good gravy by thickening this liquor with a tablespoonful of butter rolled in browned flour1 seasoning well with kitchen bouquet1 onion juice1 salt and pepper4 ,let it simmer two minutes4 ,arrange the beef1 kidneys and sweetbread in neat layers in the dish1 interspersing these with a dozen small oysters4 ,pour in the gravy1 cover with a good crust1 half an inch thick1 and cook1 covered1 one hour2 then brown4 ,kidney pie ,cut four kidneys into neat squares and stew gently in weak stock for half an hour4 ,cook a quarter-pound of macaroni till tender1 and cut it into inch lengths4 ,butter a baking-dish and put in a layer of macaroni2 over that spread a layer of sliced kidneys1 seasoned with pepper1 salt and made mustard4 ,sprinkle over a little flour1 and add a layer of tomatoes4 ,repeat these layers and cover with fine bread-crumbs when the dish is filled4 ,pour in a rich gravy made from the stock in which the kidneys were stewed2 put small bits of butter over the crumbs on top1 and bake steadily for one hour4 ,sweetbread pie ,blanch two sweetbreads by parboiling for ten minutes1 then leaving in ice-cold water for the same length of time4 ,when firm cut into half-inch squares4 ,make a white roux by cooking in a saucepan two tablespoonfuls of flour in two of butter1 add gradually a cupful of cream heated with a pinch of soda1 season with half a teaspoonful of salt and half a saltspoonful of white pepper1 a few grains of cayenne1 and two tablespoonfuls of stewed and strained tomato4 ,put the sweetbreads and sauce into a deep dish1 cover with a rich crust1 make a slit in the center2 bake1 covered1 half an hour1 then brown4 ,beat one egg1 add half a cupful of hot cream1 and pour into the opening in the crust just before serving4 ,mutton chop pie ,trim two pounds of tender chops by cutting away skin1 fat1 and two inches of the rib bone4 ,with the refuse trimmings make a gravy by cooking slowly three hours in just enough water to cover them4 ,let it cool1 skim off all the fat1 season highly1 thicken well with browned flour1 boil up once and again let it cool4 ,arrange the chops on the inside of a bake-dish1 overlapping one another2 fill the central space with chopped mushrooms1 a chopped tomato1 six small button onions and a pint of green peas4 ,pour in the gravy2 cover with a good crust1 make a slit in the middle and bake1 covered1 half an hour2 then brown4 ,veal chop pie ,may be made as above1 substituting chopped tomatoes for the green peas4 ,in this case have the gravy very thick1 as the tomato juice will thin it4 ,small pork pies 7,a ,devonshire recipe47 ,chop fine a quarter of a pound of beef kidney suet and mix with it an equal quantity of butter4 ,rub both into a pound of flour and set all over the fire in a saucepan until the butter and suet are melted and the flour very hot4 ,knead together then into a stiff paste1 cover with the cloth and put it near the fire while you make ready the meat4 ,there should be about two pounds of the neck of pork1 and this should be cut into very small pieces1 seasoned liberally with salt1 pepper and a teaspoonful of powdered sage1 and cooked gently for twenty-five minutes before it goes into the pie4 ,the paste must then be divided into as many pieces as you wish to have pies1 and these must be made into round shapes--8built up0 into the shape of round pies4 ,the way to do this must be studied carefully1 for it is a knack in itself4 ,the fist is put into the middle of the piece of dough from which the pie is to be raised1 and by working it in a circular fashion the hollow is formed which is to receive the meat4 ,the process should really be seen to be adequately understood4 ,when the pie is 8raised0 the meat is put into it1 a round of paste laid on the top and its edge pinched to that of the lower crust4 ,it is then baked in a steady1 rather slow1 oven4 ,an ,english pork pie ,cook two pounds of lean pork for half an hour in enough weak stock to cover it4 ,let it get cold in the liquor 7which reserve for the gravy74 ,take out the cold meat and cut into neat dice4 ,butter a deep dish and lay in some of the meat4 ,cover with a layer of hard-boiled eggs1 chopped coarsely2 season with onion juice1 pepper1 salt and a pinch of nutmeg4 ,stick bits of butter here and there4 ,dust with browned flour4 ,strain and reheat the liquor in which the meat was cooked2 stir in a lump of butter rolled in browned flour1 cook one minute1 add a teaspoonful of ,worcestershire sauce2 pour into the pie1 and let it cool before covering with a good paste4 ,cut a slit in the middle of the crust2 bake1 covered1 three-quarters of an hour4 ,uncover1 wash with white of egg and brown4 ,send around apple sauce with it4 ,a ,new ,england pork pie ,boil half a pound of 8streaked0 salt pork with a sliced onion and four parsnips of moderate size4 ,put them on in enough cold water to cover them1 and boil until the parsnips are tender1 the onion cooked to rags4 ,have ready three fair-sized potatoes1 sliced and parboiled4 ,slice the parsnips4 ,cut the pork into very small1 thin slices1 and line a deep dish with it4 ,put in a layer of sliced potatoes1 sprinkle with flour1 salt and pepper1 a layer of sliced parsnips1 then another layer of each4 ,add enough of the water in which the pork and parsnips were boiled to fill the dish4 ,cover with a good crust1 and bake in a good oven one hour4 ,it is said by those who like parsnips to be very good--considering6 ,pigeon pie ,dress1 draw and singe carefully four young pigeons2 stuff them with the chopped livers1 hearts and gizzards and fine crumbs1 mixed with chopped parsley1 a good lump of butter1 pepper and salt4 ,run a small wooden skewer through the body of each1 fastening the wings to the sides4 ,cover the bottom of your bake-dish with thin strips of corned ham2 season with chopped parsley1 mushrooms1 pepper and salt2 over these lay the pigeons2 between every two birds put the yolk of an egg boiled hard1 and two or three in the center also4 ,add to the dish sufficient thick brown gravy to cover the pigeons1 cover the pie with puff-paste1 and bake for an hour and a half4 ,,pork ,roast pig ,lay the pig1 which has been prepared by the butcher1 in cold water for fifteen minutes1 then wipe dry1 inside and out4 ,make a stuffing as for a turkey1 and work into it two beaten eggs4 ,stuff the pig to his original size and shape4 ,sew him up1 bend his fore legs backward1 and his back legs forward under him1 and skewer him thus4 ,dredge him with flour and put it1 with a little salted water1 into a covered roaster4 ,roast for an hour and a half2 remove the cover1 rub the pig well with butter and return the cover1 leaving the slide open4 ,at the end of twenty minutes remove the cover again1 rub the pig once more with butter1 and brown him for ten minutes4 ,serve very hot with apple sauce4 ,a pig for roasting should not weigh over six or seven pounds after it is cleaned4 ,if larger1 it is gross food4 ,the meat should be as delicate as chicken4 ,roast pork ,score the skin until the knife touches the meat under it4 ,rub into these lines or squares a mixture of fine crumbs seasoned with onion juice1 a little grated lemon-peel and the juice of half a lemon1 with pepper and salt to taste4 ,work in well until the stuffing stands out of the cracks4 ,put into your roaster1 with a cupful of hot water under it1 and after covering bring quickly to the point at which the water begins to steam4 ,slacken the heat then1 and cook twenty-five minutes to the pound1 basting often with its own gravy4 ,pour off this gravy twenty minutes before taking the meat up1 and set in a bowl of ice to send all the fat to the top4 ,greasy pork gravy is an offense to the educated palate4 ,thicken with browned flour4 ,a better plan is not to attempt to make gravy1 but to send around apple sauce alone with the roast4 ,chine of pork braised with apples ,instruct your butcher to cut the chine with plenty of meat on both sides of the bone4 ,sprinkle it well with pepper and salt1 and lightly with sage and sweet marjoram4 ,pare1 core and cut into thick slices three large1 tart apples4 ,cover the grating of your roaster with them1 strew with sugar and lay the chine upon them4 ,dot the meat with butter2 cover and roast twenty-five minutes to the pound4 ,at the end of that time transfer the meat to a dripping-pan1 turning it over that the side which has lain upon the apples may be uppermost4 ,wash with butter1 cover thick with salted and peppered crumbs1 and brown upon the upper grating of a hot oven while you make the gravy4 ,to do this rub the cooked apple and the liquor with them through a colander into a saucepan1 add a little hot water1 a lump of butter rolled in flour1 and1 if very tart1 a little sugar2 pepper and salt to taste1 boil up and turn into a boat4 ,serve peas1 pudding or beans in some shape with the chine4 ,pork tenderloins ,broil over a clear1 steady fire1 turning as often as they begin to drip4 ,allow twenty minutes1 if small2 more when large4 ,lay upon a heated dish1 cover with a mixture of butter1 lemon juice1 onion juice1 pepper1 salt and a dash of powdered sage4 ,turn over and over in this as it melts2 cover closely and leave over hot water several minutes to let the seasoning sink into the meat4 ,serve browned whole potatoes and apple sauce with them4 ,boiled ham ,soak eight hours1 and scrub it hard with a stiff brush or whisk to get out salt and dirt4 ,cover with an abundance of cold water1 and put into it two tablespoonfuls of vinegar4 ,heat very gradually4 ,at the end of the first hour it should not have reached the boiling point4 ,simmer gently four or five hours4 ,allow twenty minutes to every pound for a corned ham2 twenty-five for a smoked4 ,let it get almost cold in the liquor--entirely cold before you skin it4 ,barbecued fresh ham ,score the rind with a sharp knife4 ,mix one tablespoonful of mustard seed1 half a teaspoonful1 each1 of celery seed and pepper corns with one cupful of sugar1 one cupful of vinegar and two cupfuls of water4 ,let these stand ten minutes1 then pour it over the ham4 ,turn it in this pickle several times during the day4 ,next morning put the ham into your covered roaster in a slow oven1 fat side down1 for the first hour4 ,strain the pickle and keep it hot on the back of the stove4 ,baste the ham frequently with it and bake four hours1 or until tender4 ,all of the pickle should have been used in basting4 ,lay the ham upon a heated dish and keep hot over boiling water while you make the gravy4 ,strain the liquor1 thicken with browned flour1 add salt to taste1 simmer for five minutes and pour part over the meat1 the rest into a boat4 ,those who are fond of hot fresh pork can not do better than to try this4 ,it is also delicious cold4 ,breaded ham ,boil as directed in recipe for boiled ham4 ,when cold1 skin and rub all over with flour4 ,next1 brush with beaten egg1 sift fine crumbs thickly ever the egg1 then more egg and another coat of crumbs4 ,dust with pepper and brown gradually4 ,eat cold1 garnished with parsley4 ,baked ham ,is seldom really 8baked40 ,boil a ham eighteen minutes to the pound2 leave it one hour in the liquor in which it was cooked2 take it out and let it get really cold and firm before stripping off the skin4 ,rub the upper side with white of egg and sift over it bread dust a quarter of an inch thick4 ,pepper lightly1 and set in the oven for half an hour1 or until the coating is well shortened by the oozing fat1 and of a nice brown4 ,let it get cold to the very bone before serving it4 ,if you like a suspicion of onion flavoring1 wash the surface to be breaded with onion juice before going over it with the white of an egg4 ,baked corned ham ,soak over night4 ,in the morning scrub hard and pare away the underside until the meat and fat show red and white4 ,wash well with vinegar and do not wipe4 ,lay1 skin downward1 in your roaster1 covering the side you have pared with a thick paste of flour and water4 ,have ready a mixture of one cupful of cold water and half as much vinegar1 a tablespoonful of molasses and one of onion juice4 ,pour around the ham2 cover closely and bake half an hour to the pound1 after the water is hot4 ,baste six times with the liquor in the pan4 ,take up1 scrape off the paste1 remove the skin1 dusting instantly and thickly with fine cracker-crumbs to stop the escape of the juices4 ,there should be a cracker crust a quarter-inch thick4 ,set upon the upper grating to brown4 ,stuffed ham ,wash a ham and soak over night2 then1 with a narrow1 sharp blade1 remove the bone4 ,fill the cavity thus left with a forcemeat of bread-crumbs1 seasoned with pepper and moistened with a little water in which a spoonful of butter has been melted4 ,sew the ham up closely in a piece of cheese-cloth and boil until done1 allowing twenty minutes to the pound4 ,leave it in the water until cold1 transfer to a platter and put under a heavy weight for twelve hours4 ,now remove the cloth and the skin1 and sprinkle the ham with pepper before sending to the table4 ,to pickle pork ,mix together four and a half pounds of salt1 a pound of brown sugar and one ounce of saltpeter1 stirred into three gallons of water4 ,boil for half an hour1 skimming every ten minutes4 ,set aside to cool1 and when cold pour over the meat packed in a crock or keg4 ,virginia recipe for curing ham ,put the ham into pickle made by putting into one and one-half gallons of water one-half pound of brown sugar1 one-half ounce of saltpeter and two and one-quarter pounds of salt4 ,boil this mixture for half an hour1 skimming frequently2 then set aside to cool and pour over the ham4 ,leave for two weeks1 remove the ham1 wash it in fresh water2 dip it1 still wet1 in bran1 and coat thickly with it4 ,now take to the smokehouse and hang1 hock end down1 in smoke from hickory chips and sawdust for four weeks4 ,brush off the bran1 wrap in brown paper and hang up until needed4 ,,poultry ,,roast ,,turkey ,draw1 with care not to break the gall-bag4 ,wash out the cavity three times with cold water1 adding a little soda to the second water4 ,you can not be too careful in this part of your task4 ,fill the body and craw with some one of the stuffings or 8dressings0 given below4 ,sew up the body and tie the skin covering the craw securely about the 8scrag0 or neck with cotton twine4 ,bind the legs and wings snugly to the body with cotton tape or strips of muslin4 ,if the fowl be rather scrawny cover the breast with thin slices of fat salt pork4 ,put upon the grating of your covered roaster4 ,pour a cupful of boiling water over it to sear the skin and keep in the juices2 cover and cook fifteen minutes to the pound1 quite fast for twelve minutes or so1 afterward steadily but slowly4 ,baste four times1 each time very thoroughly1 with the gravy from the pan4 ,a quarter of an hour before taking the turkey up1 uncover and wash over with butter1 then dredge with flour1 and shut up in the oven to brown4 ,make the gravy by stirring into the contents of the dripping-pan 7when you have removed the turkey and are keeping it hot7 the giblets1 minced almost to powder1 a tablespoonful of browned flour wet up with cold water1 salt and pepper to taste4 ,skim before you add anything4 ,boil one minute and pour into a gravy-boat4 ,always serve cranberry sauce with turkey1 when you can get it4 ,bread dressing for turkey ,to a large cupful of crumbs allow a tablespoonful of minced fat pork4 ,season with pepper and1 if you like1 a little minced parsley4 ,a little onion juice is an improvement4 ,moisten very slightly with cream1 or milk4 ,sausage dressing for turkey ,make as in last recipe1 substituting sausage-meat for the pork4 ,if partially cooked before it goes into the dressing1 it is more wholesome4 ,oyster stuffing for turkey ,make a stuffing for turkey in the ordinary way of dried breadcrumbs seasoned with parsley1 thyme and sweet marjoram1 and moistened with melted butter4 ,to this add twenty small oysters chopped fine1 and with this stuff the breast of the turkey4 ,or to the ordinary seasoned bread-stuffing for a turkey add two dozen small oysters1 moisten the crumbs slightly with the oyster liquor1 and fill the breast of the turkey with the mixture4 ,chestnut stuffing for turkey ,boil one quart of the large ,french or ,italian chestnuts1 shell and peel them4 ,mash smooth and rub into them two tablespoonfuls of butter1 and salt and white pepper to taste4 ,stuff the turkey with this as you would any other kind of dressing4 ,fillets of turkey with rice ,skin the breast of a plump turkey1 and slice away the breast4 ,use a sharp knife and hold it almost horizontal while at work4 ,the slices should be nearly half an inch thick1 and as nearly uniform in size as possible4 ,dip in beaten egg1 then in salted and peppered cracker-crumbs2 again in the egg1 and once more in the crumbs4 ,set on the ice while you cook the rice4 ,put one cupful of clear chicken or turkey stock into a saucepan2 add a cupful of rice1 one-half teaspoonful of onion juice1 and the same of salt1 and simmer slowly until the liquid is absorbed4 ,when the rice is tender add two tablespoonfuls of butter2 one tablespoonful of grated cheese1 and season to taste4 ,cover and let it stand at the side of the fire until the fillets are ready4 ,heat five or six spoonfuls of pure salad oil slowly in a frying-pan1 and when it boils1 cook the fillets in it to a nice brown4 ,mound the savory rice in the center of a hot dish and lay the fillets about it4 ,when properly made this is an elegant entre4 ,roast turkey1 rchauff ,when but half of a large turkey has been cut away1 the remainder can be made presentable for a second serving by 8braising0 it thus3 ,cut very thin slices of fat salt pork and cover the untouched side with them1 binding in place with soft twine4 ,lay the turkey1 cut-side downward1 in your covered roaster2 pour a large cupful of weak stock or gravy under the grating1 put on the lid and cook one hour1 slowly1 basting several times with the gravy in the pan below the roast4 ,take up the turkey1 remove the pork1 dredge with flour and set back in the oven1 basting it with butter to 8glaze0 it as soon as the flour is wet through4 ,shut up to brown when you have drained away the gravy4 ,strain this through a colander1 thicken with browned flour1 add half a can of minced champignons1 cook two minutes1 and pour into a boat4 ,scallop of turkey and oysters ,cut cold roast or boiled turkey into inch-lengths1 free from skin and gristle1 and put a layer in the bottom of a buttered bake-dish4 ,season with salt and pepper1 dot with butter and cover with minced raw oysters4 ,season this layer1 scatter fine crumbs over it1 put in more seasoned turkey1 and go on in this order until your materials are used up4 ,pour in1 then1 a cupful of gravy made by boiling down bones and stuffing in a quart of water until reduced to one-third the original quantity of liquid1 and straining out the bones4 ,cover with fine crumbs1 dot with butter and bake1 covered1 forty-five minutes1 then brown4 ,you may omit the oysters1 and have a plain turkey scallop4 ,or substitute chopped mushrooms for the minced oysters4 ,turkey and sausage pudding ,this is a good way of using yesterday's turkey1 if there is not a sightly half left to be set on again4 ,into a buttered bake-dish put a layer of turkey1 cut--not chopped--into half-inch lengths4 ,drop bits of butter over it1 but no other seasoning4 ,cover with minced1 cooked sausage-meat1 and this with three or four olives chopped fine4 ,proceed in this way until the dish is ready for the crust4 ,pour in a cupful of rich gravy made of bones and stuffing2 cover with a good biscuit-dough half an inch thick2 cut a hole in the middle and bake1 covered1 three-quarters of an hour1 then brown4 ,ragout of turkey ,break the carcass of a roast turkey all to pieces1 and chop what remnants of stuffing you have4 ,add a quart of cold water1 and cook slowly until you have but a cupful of liquid4 ,strain and let it get cold4 ,skim off the fat1 season with onion juice1 kitchen bouquet1 salt and paprika1 and set over the fire with the turkey meat1 cut into neat cubes1 and a half cupful of champignons 7or fresh mushrooms1 if you have them74 ,bring quickly to a boil1 thicken well with browned flour1 boil up1 add a glass of claret and serve4 ,lay sippets of fried bread around the ragout4 ,boiled turkey ,an undeniably tough turkey would be better boiled than roasted4 ,clean1 wash and fill with oyster-stuffing1 for which a recipe was given a few pages back4 ,truss closely and sew up in a clean piece of white mosquito-netting4 ,lay in a pan and pour boiling water all over it from the tea-kettle1 slowly1 to toughen the skin and keep in the juices4 ,roll the turkey over and over in his hot bath1 take out at the end of two minutes2 put into a pot1 cover deep with cold water1 and heat gradually to a boil4 ,cook fifteen minutes to the pound1 always gently4 ,if the turkey be large and old1 give him twenty minutes for each pound4 ,take the pot from the range1 leave it covered for twenty minutes with the bird in it4 ,take him out1 unwrap quickly1 dish1 wash freely with hot butter well-seasoned with salt and white pepper2 pour a few spoonfuls of hot drawn butter over him1 and serve4 ,send oyster sauce around with boiled turkey4 ,,ducks ,roast ducks ,draw and clean1 washing the inside in three waters1 the second having a teaspoonful of baking-soda mixed with it4 ,plunge into ice-cold water2 leave them there for fifteen minutes2 wipe well inside and out1 and stuff with a forcemeat of dry crumbs seasoned with salt1 pepper1 onion juice and finely minced parsley4 ,personally1 ,i do not like sage in the stuffing4 ,it gives a 8medicated tang10 to my way of thinking--or tasting4 ,many people1 however1 insist upon adding the venerable simple to the forcemeat4 ,do not moisten the stuffing4 ,put it in dry1 packing well4 ,dredge the ducks with peppered and salted flour2 lay upon the grating of your roaster1 pour a cupful of boiling water over them1 and roast1 covered1 from twelve to fifteen minutes to the pound1 according to age4 ,baste four times with the gravy from the dripping-pan4 ,uncover1 wash with butter1 dredge with flour and brown4 ,to make the gravy1 drain off the liquor from the pan2 set in ice-water to throw up the grease1 strain1 add the giblets minced very fine1 thicken with browned flour1 and boil for two minutes4 ,illustration3 ,,braised ,,sweetbreads ,,pair ,,roast ,,ducks ,,roast ,,turkey ,,pair ,,boiled ,,fowls ,,garnished ,,with ,,sliced ,,egg ,,scalloped ,,chicken ,,poultry ,,and ,,entrees ,serve with currant jelly1 or apple sauce1 and pass green peas with them4 ,braised ducks ,young ducks are essential for this purpose4 ,lay three slices of fat corned ham upon the grating of your roaster1 and upon them a minced onion1 a stalk of celery1 chopped1 a sliced carrot and a tablespoonful of chopped parsley4 ,clean and truss1 but do not stuff the ducks2 lay them upon the prepared 8bed10 and pour a cupful of boiling water over them4 ,cover the pan and let them cook1 closely covered1 in a moderate oven for about two hours4 ,take up the ducks1 strain the liquor from the pan1 and let it cool enough to remove all the fat4 ,then put it into a saucepan1 and let it boil4 ,add one teaspoonful of lemon juice1 and thicken it slightly with browned flour4 ,return the fowls to the sauce till hot again1 then serve with the sauce poured over them4 ,creole salmi of duck ,melt in a saucepan two tablespoonfuls of butter1 and stir into this a half tablespoonful1 each1 of chopped ham1 onion1 celery1 sweet pepper and parsley1 with a tablespoonful of flour1 a quarter of a teaspoonful of salt1 and a half teaspoonful of paprika4 ,stir for three minutes1 then add a cupful of consomm1 two cloves and a blade of mace4 ,simmer for an hour2 strain and add to it two cupfuls of cold duck1 cut into neat pieces an inch long4 ,boil one minute to heat the meat thoroughly1 and serve4 ,garnish with sippets of fried bread4 ,,chickens ,roast chickens ,singe to get rid of down1 draw and wash well1 rinsing the cavity of each fowl with soda and water4 ,wipe and fill bodies and craws with a stuffing of dry crumbs1 well-seasoned with pepper1 salt and butter4 ,tie up the neck and bind legs and wings close to the body with soft cord or tapes4 ,lay upon the grating of your covered roaster2 dash a cupful of boiling water over them1 cover1 and roast fifteen minutes to the pound4 ,drain off the gravy1 and set in iced water to throw up the fat4 ,wash the chickens over with butter1 dredge with flour and brown4 ,clip the threads and dish4 ,thicken the gravy with browned flour1 add the chopped giblets 7previously boiled tender71 boil up once and turn into a boat4 ,boiled fowls ,prepare as for roasting2 sew up in white netting1 or in coarse lace1 and souse four times in boiling water4 ,then put over the fire in cold1 slightly salted water1 covering deeply2 bring slowly to the boil1 and cook gently fifteen minutes to the pound4 ,have ready egg-or oyster-sauce1 or bread-sauce4 ,pour a few spoonfuls of hot butter1 salted and peppered1 over the chickens1 the rest into a boat4 ,smothered chickens ,broilers1 and other really young fowls1 are necessary for this dish4 ,split down the back when you have cleaned and washed them4 ,lay them out flat on the grating of your roaster1 skin side down1 and put into a very hot oven1 covered4 ,have ready half a cupful of melted butter1 and after five minutes baste the chickens well with this4 ,turn them as soon as the inside has colored slightly2 baste again with butter2 when nearly done dredge thickly with flour and wash again with butter4 ,when they are brown1 and the flesh is tender in the joints1 they are done4 ,thirty minutes should be sufficient4 ,baste frequently1 and as soon as they are browned you may add a little hot water to the butter4 ,take up the chickens and keep them hot1 thicken the gravy with browned flour1 and boil one minute before pouring into a boat4 ,if the chickens are large1 make a gash at each joint before cooking1 and cook longer4 ,this is sometimes called 8baked broiled chicken10 sometimes1 8chicken broiled in the oven40 ,broiled chicken ,when you have cleaned and washed the young chickens1 split down the back1 so as to leave the breast in one piece4 ,lay in lemon juice and salad oil for half an hour1 wipe lightly1 pepper and salt1 and lay within a well-greased broiler1 skin side uppermost4 ,broil ten or twelve minutes to the pound1 according to age and weight1 turning often and never allowing it to drip upon the coals4 ,when done1 lay1 breast upward1 upon a hot dish1 rub all over with a mixture of butter1 lemon juice and minced parsley1 and serve4 ,pass fried potatoes with it4 ,baked fried chicken ,here again you must have young chickens4 ,clean1 wash and cut up at every joint1 dividing the breast into two pieces4 ,lay in a marinade of salad oil and lemon juice for half an hour2 drain1 but do not wipe4 ,roll in beaten egg1 then in cracker-crumbs4 ,repeat the process and leave on the ice for an hour4 ,lay1 then1 upon the grating of your roaster1 pour a little gravy in the pan beneath1 and cover closely4 ,at the end of twenty minutes1 baste with melted butter1 carefully1 not to disturb the crumb coating2 re-cover1 and at the end of half an hour more1 baste plentifully with the gravy4 ,now let them brown4 ,send bread-sauce in with them1 and garnish with parsley4 ,braised chicken ,cover the grating of your roaster with a blanket of vegetables2 a carrot1 a small young turnip1 an onion1 a young carrot1 a stalk of celery1 all cut up small2 a little chopped parsley1 and two tablespoonfuls of finely minced salt pork4 ,have ready the chicken1 cleaned and trussed1 but not stuffed4 ,lay1 breast upward1 on the vegetables and pork4 ,pour a little boiling water over him from the teakettle1 and set1 covered1 in the oven4 ,cover closely and cook at least twenty minutes to the pound if the chicken be young4 ,if old1 extend the time4 ,at the end of one hour lift the cover and baste with butter1 then with the water from the pan1 and shut up for an hour longer4 ,uncover then1 rub with butter1 dredge with flour and brown4 ,drain the gravy with the vegetables from the pan1 rub through a colander into a saucepan1 thicken with browned flour1 boil up and serve in a boat4 ,baked chicken ,clean as usual1 and cover with thin slices of cold boiled ham4 ,corned ham is better than smoked1 but either will do4 ,wind fine cotton cord around and around the ham to hold it in place2 lay upon the grating of your roaster2 pour over it a cup of boiling hot stock1 scatter parsley and sprinkle onion juice upon it2 cover closely to keep in the steam and cook slowly twenty-five minutes to the pound4 ,baste three times within the first hour4 ,test with a skewer or a fork4 ,if tender1 it should be unwrapped1 basted with butter1 dredged with flour and left uncovered to brown4 ,garnish with the ham cut into strips4 ,thicken the gravy with browned flour1 season and cook one minute4 ,fricasseed chicken ,clean as usual1 and dissect so thoroughly that the carver will have nothing for his knife to do in 8helping0 the dish4 ,the breast and the back should be in two pieces1 each1 and every joint be separate from the next4 ,wash1 but do not wipe4 ,arrange the pieces1 dripping wet1 in a pot1 scatter over each layer minced onion1 parsley and chopped fat pork2 season with salt and pepper4 ,cover the pot very closely and set it where it will not begin to boil under an hour4 ,increase the heat somewhat1 but cook slowly throughout4 ,cook until done6 ,the toughest tendons will yield to slow stewing in time4 ,when assured that your end is gained1 take out the meat with a split spoon1 heap upon a platter1 the white at one end1 the dark at the other1 and keep hot while making the gravy4 ,to do this1 pour into a bowl1 set in iced water to make the fat rise4 ,skim1 return to the pot and add a cupful of hot milk thickened with a tablespoonful of butter rubbed into one of flour4 ,boil one minute--when you have added a pinch of soda4 ,have ready two well beaten eggs1 add the boiling gravy gradually and pour over the chicken4 ,this is an old family recipe and warranted excellent4 ,pass boiled rice with this dish4 ,a brown fricassee ,prepare as for ordinary fricassee4 ,fry half a pound of fat salt pork1 sliced thin1 in a pan2 when they hiss and smoke1 put in a large sliced onion and cook until it colors4 ,now dredge the pieces of chicken with flour and fry1 a few pieces at a time1 in the same fat1 turning several times4 ,when they begin to brown turn all into a pot with the shreds of pork and onion4 ,add a very small cupful of stock2 cover closely and cook until done4 ,have ready a brown roux1 made by cooking together a great spoonful of butter with the same of browned flour4 ,stir in a teaspoonful of kitchen bouquet1 and add to the gravy left in the pot after the chicken is dished4 ,cook two minutes and pour over the dished chicken4 ,set in the oven for three minutes before serving4 ,a pilau of chicken ,joint a tender broiler and leave for half an hour in a bath of salad oil and lemon juice4 ,drain1 without wiping4 ,have ready three tablespoonfuls of butter1 hissing hot1 in a frying-pan4 ,fry a sliced onion in it1 and then put in the chicken4 ,cook for ten minutes1 turning often1 and empty the contents of the pan into a pot with a broad bottom4 ,pour upon them a cupful of strained tomato sauce1 and the same of weak stock--chicken or veal4 ,stew gently until the chicken is tender2 take it up and keep in a hot colander set in the oven and covered closely4 ,drain off every drop of gravy1 return to the fire and add three-quarters of a cupful of rice which has soaked for an hour in cold water4 ,cook fast until the rice is soft but not broken4 ,put the chicken back into the pot1 mixing well with the rice1 simmer three minutes and heap upon a heated platter4 ,sift ,parmesan cheese thickly over all4 ,boiled chicken stuffed with oysters ,prepare as usual for boiling or roasting1 then fill body and craw with small oysters1 which have been dipped in peppered and salted melted butter4 ,sew up in netting and boil twenty minutes to the pound if young1 thirty minutes if old4 ,unwrap1 wash over with butter and lemon juice2 pour a few spoonfuls of oyster sauce upon them1 the rest into a boat4 ,chicken en casserole ,truss the chicken1 which must be young and plump1 as for roasting4 ,into a frying-pan on top of the range put two tablespoonfuls of butter1 a sliced onion and carrot1 a bay leaf and a sprig of thyme4 ,when the vegetables are slightly browned put1 with the chicken1 into the casserole1 add a pint of well-seasoned stock1 cover the casserole and cook in the oven for three-quarters of an hour4 ,after it has been in the oven for this length of time1 drop in a dozen potato balls1 or strips that have been cut from raw potatoes and saut in hot butter1 and a dozen ,french mushrooms4 ,season the gravy to taste1 and leave the casserole uncovered that the chicken may brown4 ,ten minutes before taking from the oven1 pour over the chicken two tablespoonfuls of sherry4 ,when you take the chicken from the oven sprinkle it with minced parsley4 ,serve in the casserole4 ,creamed stewed chicken ,cut up a fowl as for fricassee1 and put over the fire in enough cold water to cover it well4 ,bring gradually to a gentle boil4 ,when it begins to bubble1 add a stalk of celery1 some chopped parsley and two tablespoonfuls of minced onion1 with a bay leaf4 ,simmer until tender before seasoning with salt and pepper4 ,make a white roux in a frying-pan of two tablespoonfuls of butter cooked with the same quantity of flour4 ,as soon as they are well mixed1 stir into them1 a teaspoonful at a time1 a large cupful of strained and skimmed gravy from the pot4 ,have ready half a cup of cream1 heated1 with a pinch of soda4 ,add this to the thickened gravy also1 very slowly1 not to curdle the cream4 ,do not boil after the cream goes in4 ,arrange the chicken upon a broad platter2 pour the creamed gravy over it1 and garnish with dumplings cooked in the gravy left in the large pot1 after the reserved cupful and the chicken are taken out4 ,dumplings for chicken stew ,into a pint of flour sift a heaping teaspoonful of baking-powder1 and a quarter-teaspoonful of salt1 and sift the flour twice4 ,now rub in a tablespoonful of shortening and wet with enough milk to make a dough that can be rolled out4 ,roll and cut into rounds1 and drop these into the boiling gravy4 ,they should be done in ten minutes4 ,mexican hot tamales 7,no4 #a7 ,boil a fowl until tender2 salt while boiling4 ,chop very fine and season with plenty of cayenne pepper and a little garlic4 ,have ready a thick paste made of one cupful of corn-meal mixed with a little boiling water4 ,shape the meat into rolls the size of the little finger1 and encase each in the corn-meal paste4 ,take the inner husks of ,indian corn1 cut off the ends1 leaving the husks about six inches long1 and wash them in boiling water4 ,wrap each tamale in a corn husk2 throw two or three ,mexican peppers into the liquor in which the chicken was boiled1 and cook the tamales in it for fifteen minutes4 ,mexican hot tamales 7,no4 #b7 ,boil a fowl until tender2 strip the meat from the bones and chop fine4 ,mince half a pound of seeded raisins1 and a half-cupful of stoned olives1 with one young red pepper chopped 8exceeding fine40 ,mix all well together1 and stir to a paste with two cupfuls of ,indian meal2 wet with scalding water1 season with salt1 onion juice and a teaspoonful of sugar4 ,add more boiling water until you can stir over the fire for fifteen or twenty minutes4 ,then add six hard-boiled eggs minced fine2 meantime lay smooth the soft inner husks of green corn1 and tear some into strips for tying2 lay upon two of the husks as much of the paste mixture as they will contain1 wrap them about it and tie each roll with the stripped husk2 drop these rolls into boiling salted water1 and boil them for one hour4 ,if well seasoned1 these are very savory4 ,chop suey 7,a ,chinese recipe7 ,one-half chicken 7or quarter chicken and as much fresh pork1 or you can make it all pork1 but chicken is much better71 one large onion1 a handful of mushrooms1 a stalk of celery1 six ,chinese potatoes1 a bowl of rice1 a small dessert dish of ,chinese sauce 7which answers for salt74 ,when the chicken is cleaned scrape the meat from the bones and cut into strips about one and a half inches long and one-half inch wide4 ,if pork is used1 cut the strips the same length4 ,slice the onions thin2 soak the mushrooms ten minutes in water1 then remove the stems2 cut the celery into pieces one and a half inches long4 ,chinese potatoes require no cooking2 simply wash and slice4 ,first put chicken 7or chicken and pork1 or pork7 into a frying-pan with fat and fry until done1 but not brown or hard4 ,then add the sliced onions and cook a little4 ,add mushrooms4 ,now pour enough sauce over the ingredients to make them brown4 ,then add some water and stew a few minutes4 ,add celery1 and after a minute add the potatoes4 ,finally1 add a little floured water to it1 making gravy of the water which stewed it4 ,the ,chinese potatoes1 mushrooms and ,chinese sauce can be procured at any ,chinese grocery4 ,if the rice is not cooked properly it will detract greatly from the good taste of the chop suey4 ,otherwise it is a very palatable dish4 ,to those who do not know how to serve it ,i will say3 ,put some rice into a bowl1 then add as much chop suey as you want4 ,mix and pour in enough of the sauce that was used in cooking it4 ,tea is usually taken with this dish4 ,canned chicken ,joint the chicken as for fricassee1 cover with cold water1 and bring slowly to the boil4 ,simmer until tender1 but not broken4 ,when done add salt to the liquor1 boil all up once1 then remove the chicken and pack in wide-mouthed jars4 ,pack in as tightly as possible4 ,stand the jars at the side of the range in a pan of boiling water1 boil up the chicken liquor1 fill the jars to overflowing with the scalding liquid and seal immediately4 ,,geese ,roast goose ,draw1 clean1 singe and truss as you would prepare a turkey4 ,always put onion and a suspicion of sage in the stuffing4 ,lay upon the grating of your roaster2 pour a cup of boiling water over him to cicatrice the skin and keep in the juices1 and roast1 covered1 twenty minutes to the pound if of reasonable age4 ,if of unreasonable1 cook slowly1 basting often with the liquor in the dripping-pan1 at least half an hour for each obdurate pound4 ,a goose is a most uncertain quantity4 ,at the last1 wash with butter1 pepper and salt him1 and dredge with flour1 then brown4 ,drain off and skim the fat from the gravy before you season the goose4 ,goose-grease is valuable in the domestic pharmacopia1 but neither palatable nor wholesome4 ,thicken the gravy with browned flour1 add the giblets minced very fine1 boil up and it is ready4 ,serve apple sauce with him4 ,braised goslings ,clean and truss without stuffing4 ,prepare a bed for them by slicing a carrot1 an onion1 a turnip 7all younglings1 like the birds71 also a pared apple1 and cutting a stalk of celery into bits4 ,with these cover the grating of your roaster2 lay the birds upon them1 dredge with salt1 pepper and a little powdered sage1 when you have poured a little boiling water over them from the kettle4 ,cover1 and roast slowly fifteen minutes to the pound4 ,wash with butter1 dredge with flour and brown4 ,take the goslings up and keep hot while you make the gravy4 ,rub vegetables and liquor through a colander into a bowl4 ,set this in cold water to throw up the grease4 ,skim1 thicken with browned flour1 adding two teaspoonfuls of tomato catsup1 boil up and serve4 ,serve apple sauce and green peas1 or ,lima beans1 with the goslings which are most eatable when half-grown4 ,salmi of goose ,cut the remains of a roast goose into small pieces1 about an inch long and half as wide4 ,have ready a gravy made by boiling down the bones and toughest scraps until you have a cupful of strong stock4 ,add to this a carrot1 a young turnip1 a tomato1 an apple and a stalk of celery1 all cut into dice1 and the vegetables parboiled for ten minutes4 ,simmer in the gravy until you can run them through your vegetable press4 ,put in the meat and cook slowly until tender4 ,thicken with browned flour4 ,illustration ,,game ,the lower one descends in the social scale the less appreciation is there of game of any variety4 ,what the plebeian terms 8wild things0 play a small part upon his menu--indeed1 are probably altogether absent from it4 ,he turns with a shrug from jugged hare1 broiled quail and roast partridge to feast upon what is known in his set as 8plain roast and boiled40 ,it is the epicure and the man of refined and cultivated gastronomic tastes who can appreciate good game4 ,just here it may be well to remark that game need not of necessity be 8high40 ,some persons profess to prefer it when it has been kept so long as to be a little offensive to the olfactory organs4 ,whether or not this be affectation is not for us to judge4 ,suffice it to say that the following recipes are for the preparation of well-seasoned game1 and not for viands that bear a distressing resemblance to carrion4 ,saddle of venison ,rub the meat thoroughly with melted butter1 and wrap it in buttered paper4 ,put into a covered roaster with a little water in the bottom of the pan4 ,allow at least twenty minutes' roasting to every pound of meat4 ,half an hour before the meat is done remove the cover and the paper1 and cook1 basting every ten minutes with butter and a little melted currant jelly4 ,at the end of the half-hour transfer the venison to a hot platter2 strain the drippings left in the pan1 add to them a cupful of boiling water1 a dash of nutmeg1 salt1 pepper1 two tablespoonfuls of butter and the same quantity of currant jelly4 ,when the butter and the jelly are melted1 pour the sauce into a gravy-boat and send to the table with the venison4 ,the loin1 the haunch and the leg of venison may be cooked in like manner1 and may be served with propriety even at a 8company dinner10 although the saddle1 like ,abou ,ben ,adhem's name1 8leads all the rest40 ,venison steak ,it requires about three minutes more time to broil than beefsteak1 even when tender4 ,if doubtful1 lay in olive oil and lemon juice for two hours before cooking4 ,drain without wiping1 and broil over clear hot coals1 turning often to avoid scorching4 ,take up1 lay upon a very hot dish1 sprinkle with salt and paprika and spread on both sides a mixture of butter stirred up with currant jelly4 ,cover and leave over hot water five minutes before it goes to table4 ,roast partridges ,select plump birds1 pick and clean as you would chickens1 washing them out quickly in cold water4 ,to allow them to lie in the water injures their flavor4 ,tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water under them4 ,rub with butter1 dredge with flour and cook for half an hour4 ,now remove the cover of the roaster and baste the birds plentifully with melted butter4 ,replace the cover1 cook for fifteen minutes longer1 uncover and brown4 ,woodcock ,may be roasted according to the foregoing recipe1 but as it is a smaller bird than the partridge1 less time will be required in the cooking4 ,the fashionable way of cooking woodcock is what is known as 8with the trail40 ,to prepare the woodcock1 wash them and remove the crops4 ,fold the legs and wings close to the body and bend the head forward so that the long bill may be run1 skewer-wise1 through the legs and wings1 thus holding them in place4 ,put two slices of toast in the bottom of a large1 deep fireproof soup-plate1 and place two birds1 side by side1 upon this2 put a lump of butter upon each1 and invert a large saucer or small plate over them4 ,over the opening left about the edge of the saucer lay a strip of pastry1 that all air may be excluded4 ,set in the oven for seven minutes1 then make an incision in the pastry and allow the steam to escape4 ,cover this small hole with a bit of fresh pastry1 return the birds to the oven and cook for half an hour4 ,pour melted butter over the woodcock1 serve on the toast on which they were cooked1 and garnish with strips of the browned pastry4 ,illustration3 ,,roast ,,woodcock ,,roast ,,belgian ,,hare ,,quail ,,on ,,toast ,,roast ,,venison ,,roast ,,partridge ,,game ,as some persons do not like the 8trail10 it may be well to remark that drawn woodcock may be cooked according to this recipe4 ,broiled quail ,pick and draw the birds1 and remove the heads and feet4 ,wipe out the bodies with a wet cloth1 split down the back and lay open upon a gridiron4 ,broil on both sides1 taking care that the delicate flesh is not dried into tastelessness4 ,lay the quail upon slices of buttered toast1 put a lump of butter upon each1 and sprinkle with butter and salt4 ,set in the oven until the butter melts1 then send to the table4 ,roasted quail ,clean and wash in two waters4 ,the second should have a teaspoonful of baking-soda dissolved in it4 ,rinse with clear water and wipe the inside of each bird with a soft linen cloth4 ,put within the body of each a single fine oyster1 bind legs and wings down with fine soft cotton4 ,have ready thin slices of fat salt pork1 two for each bird4 ,cover the breasts with these1 binding with soft string2 lay upon the grating of the roaster1 pour a little boiling water from the kettle upon each1 and roast from twenty to twenty-five minutes4 ,five minutes before you take them up1 remove the pork1 wash with butter1 dredge with flour and brown4 ,cut rounds of stale bread1 toast and butter them2 soak with gravy from the pan1 and lay a bird upon each4 ,you may omit the oysters and fill the birds instead with a forcemeat of seasoned crumbs4 ,chopped oysters also make a good stuffing1 while some prefer to roast them uncovered and without the pork covering4 ,,rabbits ,,and ,,hares ,in ,america 8hare0 and 8rabbit0 are interchangeable terms4 ,the wild rabbit of the ,middle ,states and ,new ,england is the 8old hare0 of the ,south1 and one with the 8,br'er ,rabbit0 of negro folk-lore4 ,hence ,i shall use the names indifferently in the recipes dealing with the wily coureur du bois of both regions4 ,barbecued rabbit ,wash the cleaned and beheaded rabbit thoroughly1 and cut it open all along the under side of the body4 ,make deep incisions across the backbone that the heat may penetrate to the center of the flesh4 ,spread the hare open on a gridiron and broil1 turning frequently4 ,when done1 transfer to a hot platter1 rub with butter1 cover and keep warm in the oven while you make the sauce that is to accompany the game4 ,in a small saucepan melt three tablespoonfuls of butter1 and stir into it two tablespoonfuls of vinegar1 a teaspoonful of ,french mustard and a teaspoonful of minced parsley4 ,when very hot pour this sauce over the rabbit4 ,let it stand covered in a hot dish five minutes before serving4 ,roast rabbit ,leave the heads on in cleaning them4 ,stuff the bodies with a forcemeat of fat salt pork1 minced onion and fine crumbs1 well seasoned with pepper and salt4 ,sew them up with fine thread and lay upon thin slices of pork covering the grating of the roaster4 ,lay other slices of pork over them1 pour over all a cupful of stock and roast one hour4 ,remove the pork then1 wash with butter1 dredge with flour and brown4 ,drain off the gravy1 lay the bits of bacon about the rabbit in the dish2 thicken the gravy with browned floor4 ,boil up1 add a tablespoonful of tomato catsup and a glass of claret1 and take from the fire4 ,casserole of rabbit ,skin1 clean and cut up as for fricassee4 ,make two pieces of each back4 ,fry a dozen slices of fat salt pork in a frying-pan1 then two sliced onions to a pale brown4 ,strain the fat back into the pan1 keeping the shreds of onion and pork in a bowl by themselves4 ,pepper1 salt and dredge with flour the jointed hare and fry1 a few pieces at a time1 in the same fat4 ,have ready parboiled about two dozen potato balls and half as many baby onions1 with half a cupful of button mushrooms1 canned or fresh4 ,when the meat is well seared on both sides1 lay some in the casserole1 then six potato balls and two or three onions with a few mushrooms4 ,strew the chopped salt pork over them1 season with pepper and dredge with browned flour4 ,proceed in this order until the casserole is full4 ,cover with cold stock or gravy1 put on the cover1 filling in the cracks where it joins the casserole with flour paste2 and cook slowly three hours before opening it4 ,if tender1 then drain off the gravy carefully not to disturb the various layers4 ,put into a saucepan1 thicken with browned flour2 season with tomato catsup and salt and pepper if needed4 ,boil one minute2 stir in a tablespoonful of tart jelly and the same of lemon juice2 return to the casserole2 replace the cover and leave in an open oven for five minutes before serving4 ,stewed rabbits ,clean and joint as for the casserole1 cutting each joint and halving the backs4 ,proceed in the same way1 also1 to fry the pork1 onion and meat when you have peppered1 salted and floured this last4 ,then pack in a saucepan1 pour in enough stock 7or butter and water7 barely to cover it2 season with salt1 pepper1 sweet herbs and onion juice2 cover closely and stew slowly for two hours1 or until tender4 ,drain the gravy into another saucepan1 setting that containing the meat1 covered1 in a larger vessel of boiling water4 ,thicken the gravy with a big lump of butter worked up with browned flour1 a teaspoonful of ,worcestershire sauce and one of kitchen bouquet2 pour back upon the meat and let all stand together in boiling water for five minutes4 ,belgian hares ,may be cooked in any of the ways described in recipes for preparing wild hares for table use4 ,wild turkey ,clean and truss as you would a tame turkey1 but wet the stuffing with melted butter1 and while roasting the bird must be basted freely with butter4 ,six or seven times are not too much4 ,the flesh1 while sweet and peculiarly 8gamy10 is drier than that of his domesticated brother4 ,as it is impossible to determine his age before shooting him1 there are even chances that he will be tougher than if fattened for the table4 ,should this prove to be the case1 steam him over boiling water for an hour before putting him into the roaster4 ,send currant or grape jelly around with him instead of cranberry1 and add a little lemon juice to the thickened gravy4 ,garnish him with 8link0 sausages1 boiled and then fried4 ,roast grouse ,here again we have dry birds4 ,clean1 rinse out well with soda and water1 then with pure water2 wipe inside and out1 and cover with thin slices of corned ham--more fat than lean4 ,bind criss-cross with soft twine or narrow tape1 pour a cup of boiling water over them1 and roast forty minutes1 basting with the gravy in the pan three times4 ,take off the bacon1 wash the birds with butter1 dredge with flour and brown while you make the gravy4 ,thicken this with browned flour1 add the juice of half a lemon1 boil up1 pour in a small glass of claret and serve4 ,garnish with the ham and whole olives4 ,braised wild pigeons ,clean1 wash carefully2 put an olive in the body of each and bind legs and wings neatly to the sides of the birds4 ,fry six or eight slices of fat salt pork in the frying-pan until crisp1 but not burned4 ,strain the fat back1 lay in the pigeons and roll over and over in the boiling grease until seared on all sides4 ,take them up and keep hot4 ,add a spoonful of butter to the hot fat1 and when it hisses1 fry a large onion1 sliced1 in it4 ,lay the pigeons upon the grating of the roaster1 pour the boiling fat and onion over them2 add a cupful of weak stock2 cover closely and cook steadily for three-quarters of an hour4 ,test the birds with a skewer or fork1 and if tender wash with butter1 dredge and brown4 ,remove to a hot dish and make the gravy4 ,thicken with a brown roux1 and season to taste2 stir in a dozen stoned olives4 8,pimolas0 are nice if you can get them4 ,if you can get fresh mushrooms1 fry or broil a dozen and lay about the pigeons when they are dished4 ,pass currant jelly with them4 ,stewed wild pigeons ,wash well1 when you have cleaned them1 rinsing out with soda and water1 and leave in salt and water for an hour4 ,chop fat corned pork fine1 season with onion juice and paprika1 and put a teaspoonful into the body of each bird4 ,truss neatly1 winding the body about with soft thread1 and put into a saucepan4 ,cover with cold water and simmer gently until tender4 ,take up then and lay in a fire-proof dish4 ,wash with butter beaten to a cream with lemon juice1 onion juice and finely minced parsley4 ,cover and set in the oven over hot water4 ,thicken the gravy with browned flour1 beat in a great spoonful of currant jelly1 add two dozen champignons cut into halves1 boil one minute1 return the pigeons to the gravy and simmer ten minutes4 ,,squirrels ,the large gray squirrel of the ,southern and ,middle ,states is reckoned by many epicures as superior to rabbits or hares in richness and delicacy of flavor4 ,the small red roisterer who chatters in groves and coppice1 and devours the eggs and young of songbirds1 is secured from trapper and gunner by his worthlessness as an article of food4 ,there is so little of him and that little is so juiceless that powder and shot would be wasted upon him4 ,his gray cousin-german is so toothsome when properly cooked1 one wonders that there are not preserves of them near all our large towns4 ,they are easily raised1 hardy and1 with little care1 multiply rapidly4 ,broiled squirrels ,skin1 clean and lay in a marinade of salad oil and lemon juice for one hour4 ,drain1 but do not wipe4 ,lay upon a gridiron1 wide open1 ribs downward4 ,broil over clear coals1 turning as they begin to drip4 ,when done1 remove to a hot water dish1 wash with butter creamed with lemon juice and seasoned with pepper and salt4 ,cover and let them stand five minutes before serving4 ,stewed squirrels ,clean1 lay in salt and water half an hour1 then joint1 cutting the back into two pieces4 ,put into a saucepan1 sprinkle with minced onion1 and cover with cold water4 ,cover closely and stew one hour before adding four tablespoonfuls of fat salt pork minced fine4 ,cook for another hour1 or until tender4 ,take up the squirrels and keep hot4 ,stir into the gravy a great spoonful of butter rolled in flour4 ,have ready in another vessel half a cupful of cream1 heated with a pinch of soda1 into which has been beaten a raw egg4 ,pour the gravy over the squirrels1 simmer one minute1 add the cream and take at once from the fire4 ,roast squirrels ,clean1 wash and lay for one hour in salad oil and lemon juice4 ,have ready a large cupful of bread-crumbs soaked in enough cream to moisten them1 add a cupful of minced mushrooms and pepper1 salt and onion juice to your taste4 ,fill the animals with this stuffing1 sew up and truss1 rub all over with butter1 lay in a baking-dish and nearly cover with weak stock4 ,when done1 make a piquante sauce from the gravy in the pan by adding the juice of half a lemon1 a teaspoonful of ,worcestershire sauce1 paprika and salt to taste4 ,boil up and pour into a boat4 ,virginia stew of squirrels ,clean1 wash and joint three squirrels4 ,lay in salt and water for half an hour4 ,put then into a broad pot in this order3 ,first1 a layer of chopped fat salt pork1 then one of minced onions2 next1 of parboiled potatoes1 sliced thin2 then follow successive layers of green corn cut from the cob1 ,lima beans and the squirrels4 ,proceed in this order1 seasoning each layer with black1 and more lightly1 with cayenne pepper1 until all the materials are used up4 ,cover with four quarts of boiling water1 and put a tight lid on the pot4 ,stew gently for three hours before adding a quart of tomatoes1 peeled and cut into bits1 two teaspoonfuls of white sugar and a tablespoonful of salt4 ,cook an hour more2 stir in four tablespoonfuls of butter1 cut up in two of flour1 boil three minutes and turn into a tureen4 ,this is the genuine recipe1 over a century old1 for making the far-famed 8,brunswick stew0 eaten in perfection at ,old ,virginia races1 8barbecues0 and political dinners4 ,chickens1 lamb and veal may be used in place of squirrels1 also 8old hares40 ,barbecued squirrels ,broil1 as already directed1 lay upon a hot dish1 ribs downward1 and cover with a sauce made by heating together four tablespoonfuls of vinegar with two of butter2 a teaspoonful1 each1 of sugar and made mustard1 a half teaspoonful1 each1 of salt and pepper4 ,boil one minute2 pour over the squirrels1 and let them stand1 covered1 ten minutes before serving4 ,,game ,,pies ,squirrel pie ,clean and joint the squirrels1 cutting the backs into three pieces1 each4 ,put six slices of fat salt pork into a saucepan1 fry three minutes1 then put in the squirrels and fry to a light brown in this fat1 adding1 as the meat begins to yellow1 a chopped onion1 some chopped parsley and a cupful of mushrooms2 sprinkle over them two tablespoonfuls of flour2 add a pint of stock and simmer slowly until the meat is tender1 seasoning1 at the last1 with salt and pepper4 ,boil one minute2 pour over the squirrels1 and let them cool before putting into bakedish2 pour in a gravy formed by stewing1 add a few more mushrooms and a couple of hard-boiled eggs cut in slices2 cover with a good crust and bake one hour4 ,rabbit pie ,clean1 wash and joint1 cutting each back into three pieces4 ,leave in salt and water for half an hour2 wipe1 and rub well with lemon juice1 salt and pepper2 where the meat is thick1 make several cuts with a knife that the seasoning may penetrate4 ,lay them in a saucepan1 add cold water to cover1 then put in a bay-leaf1 eight peppercorns1 a bit of mace and two sliced onions4 ,cook slowly till the meat is tender4 ,have ready a buttered bakedish and when the meat is cool lay within this1 alternately with sliced boiled eggs1 a few minced olives and a dozen tiny young onions which have been parboiled4 ,thicken with browned flour the liquor in which the rabbit was stewed1 and add more salt if needed4 ,strain it over the meat1 using enough to make it quite moist4 ,cover the dish with a rich pastry or baking-powder crust1 make a wide cut in the center1 and bake1 covered1 half an hour1 then brown4 ,squirrel or rabbit pot-pie ,proceed as with the preceding recipes1 until you are ready to pack in the dish4 ,add1 then1 three potatoes parboiled and sliced1 and tiny dumplings1 like marbles1 made of a good biscuit dough2 cut round and boil ten minutes in the gravy before this goes into the pie4 ,pie of small birds ,i wish ,i could preface the recipe with the information that ,english sparrows are available for this purpose4 ,if not suppressed they are likely to lessen the supply of edible small birds and of warblers of all kinds to a degree inconceivable by those who have not watched their achievements in this line4 ,blackbirds1 ricebirds and snipe may be used in families or as neighbors in the manufacture of our dish4 ,clean and stew the birds for half-an-hour in weak stock4 ,let them get perfectly cold in this gravy2 take out1 put an oyster in the body of each4 ,arrange around the inside of your bake-dish1 the necks all against the rim1 the tails pointing toward the center4 ,put a bit of butter upon each breast and sprinkle very finely minced salt pork over all4 ,thicken the gravy with browned flour1 season well and pour upon the birds4 ,cover with a good crust1 cut a slit in the middle1 and bake1 covered1 half-an-hour4 ,then brown4 ,quail pie ,joint as you would a chicken for fricassee1 cover the baking-dish bottom with thin slices of streaky bacon1 first partially boiled to extract the salt2 cover with a good white sauce1 a few mushrooms1 or a little mushroom catsup1 and some chopped parsley1 then with puff-paste4 ,cut a slit in the middle2 bake1 covered1 and slowly1 one hour4 ,uncover and brown4 ,a combination game pie ,wild pigeons and quails1 ricebirds1 snipe1 woodcock--in fact1 any small edible birds--may be blended in this4 ,clean the birds and1 if tough1 stew them in weak stock4 ,if they are large--that is1 too large for a whole bird to be served for one portion--cut them in halves through the breastbone4 ,if the birds are young and tender they may be browned in hot butter2 first dredging them with flour1 instead of parboiling4 ,arrange them in a deep1 round baking-dish with the breasts up and the feet all pointing toward the center4 ,make a gravy of the stock in which they were parboiled1 season well with salt1 pepper1 onion juice and the juice of half a lemon2 thicken with a roux of butter and browned flour4 ,fill in the central space left by the feet of the game with mushrooms1 a cupful of small drained oysters1 two kidneys1 cut into quarters1 half a cupful of pimolas1 or with plain olives1 stoned1 and three hard-boiled eggs minced fine with one dozen button onions1 parboiled4 ,pour the rich gravy over all4 ,cover with a good puff-paste2 make a slit in the middle and bake1 covered1 half-an-hour1 then brown4 ,pigeon pie ,clean and joint the pigeons and wipe each piece with a damp cloth4 ,sprinkle with pepper and salt1 and saut in shallow dripping in which an onion has first been fried4 ,grease a pudding dish and put a layer of the fried pigeons in the bottom2 cover this with minced salt pork1 sliced hard-boiled eggs1 and the minced pigeon giblets4 ,each piece of pigeon should have been rolled in browned flour before going into the dish4 ,arrange the layers as directed1 until the dish is full--having the top layer of the minced salt pork4 ,pour a cupful of good stock over all2 cover the pie with puff-paste2 cut a slit in this to allow the steam to escape1 and bake in a steady oven for an hour4 ,venison pie ,stew gently until tender some small pieces of fresh venison1 and some slices of sweet potato2 season with salt and pepper4 ,put into a baking-dish and cover with a paste made from the drippings from a roast of venison1 allowing one-half pound of fat to one pound of flour4 ,,dinner ,,vegetables ,,the ,,aristocratic ,,asparagus ,a writer upon dietetics says--whether truthfully or not each of us can judge for himself--8,asparagus has nothing plebeian about it1 as has the onion1 the potato1 the cabbage1 turnip or parsnip4 ,it is essentially a gentleman's vegetable1 and is an aristocrat from tip to stalk40 ,it is becoming more and more customary to serve certain vegetables as a course by themselves1 instead of with the meat and its attendant vegetables1 as in days gone by4 ,the housekeeper1 who is often sorely perplexed as to what entre she shall serve with a dinner1 eagerly welcomes this custom4 ,asparagus1 artichokes and cauliflower may be sent in as separate courses4 ,boiled asparagus ,cut off the tough lower part of your asparagus-stalks and save them to stew for flavoring your next soup4 ,lay the asparagus in cold water for fifteen minutes1 then tie carefully into a bundle with a piece of soft string4 ,put into a saucepan large enough for them to lie at full length4 ,cover with salted1 boiling water and boil until tender4 ,if young1 twenty minutes should suffice4 ,drain carefully and lay neatly on a hot dish4 ,pass drawn butter with the asparagus4 ,asparagus on toast ,cut the woody part from a bunch of asparagus1 and with a soft piece of twine tie it into a loose bundle4 ,have ready1 boiling1 enough salted water to cover the asparagus4 ,the saucepan containing this should be large enough to allow the asparagus to lie at full length4 ,boil until tender1 but not until the green tips begin to break4 ,spread upon a platter crustless slices of buttered toast2 drain the asparagus1 and lay it in a neat pile upon the toast4 ,of course the string must be removed from the bundle4 ,just before sending to the table pour a white sauce over the asparagus4 ,an excellent plan is to pour this sauce only over the green ends of the stalks1 leaving the white ends uncovered1 that the fingers need not be soiled in handling the vegetable4 ,baked asparagus ,cut the tender halves of the asparagus-stalks into inch-lengths4 ,cook for fifteen minutes in salted boiling water1 then drain4 ,grease a pudding dish and put in the bottom a layer of the asparagus4 ,sprinkle this with fine bread-crumbs1 bits of butter1 pepper and salt and small pieces of hard-boiled egg4 ,now put in another layer of asparagus1 more crumbs1 etc41 and so on until the dish is full4 ,the last layer must be sprinkled with crumbs and bits of butter4 ,bake for half an hour1 and serve in the dish in which it is cooked4 ,asparagus tips cachs ,cut the tops from square breakfast-rolls1 and scoop the crumbs from the insides1 leaving box-like crusts4 ,butter the outside and inside of these hollowed rolls and set them with the tops beside them in the oven to dry and brown lightly4 ,boil asparagus tips tender in salted water and drain4 ,have ready on the stove a white sauce made by cooking together a tablespoonful of butter and one of flour1 and adding to them a cup and a half of milk4 ,stir into this sauce the asparagus tips1 and pepper and salt to taste4 ,fill the hollowed rolls with the mixture1 replace the tops and set in the oven just long enough to become very hot4 ,creamed asparagus ,reject the lower halves of your asparagus stalks and boil the upper halves until they are very tender4 ,then drain and chop4 ,cook together a tablespoonful of butter and two of flour until they bubble1 pour on them a pint of milk with a bit of soda dissolved in it4 ,stir until smooth and of the consistency of cream1 add the minced asparagus1 with salt and pepper to taste4 ,set this mixture aside until cool1 then beat into it three well-whipped eggs and two tablespoonfuls of cream4 ,pour into a greased pudding dish and bake covered for twenty minutes2 uncover and brown4 ,asparagus la vinaigrette 7,no4 #a7 ,boil the asparagus according to the directions given in the preceding recipe4 ,when done1 drain and set aside until cold1 then place in the ice-box until wanted4 ,lay upon a chilled platter and pour over the stalks the following dressing3 ,put three tablespoonfuls of salad oil into a bowl and stir into it a tablespoonful of vinegar1 a saltspoonful1 each1 of salt and sugar1 and a dash of paprika4 ,the asparagus and the dressing that accompany it should be served very cold4 ,asparagus la vinaigrette 7,no4 #b7 ,cook as directed in recipe for boiled asparagus4 ,while the vegetable is cooking make a hot ,french dressing by putting together in a saucepan over the fire half-a-dozen tablespoonfuls of salad oil1 two of vinegar1 two teaspoonfuls of ,french mustard1 half a teaspoonful of sugar1 salt and pepper to taste4 ,when the asparagus is tender1 drain1 lay it in a deep dish1 and pour over it the hot dressing4 ,cover and set aside to cool1 then stand in the ice-chest for an hour or two before serving4 ,asparagus loaf ,cook three cupfuls of the asparagus tips until tender1 then drain4 ,put into a saucepan two tablespoonfuls of butter and one tablespoonful of flour2 cook together one minute4 ,add one cupful of milk1 one-half teaspoonful of salt and one-fourth teaspoonful of paprika4 ,add the milk slowly1 stirring all the time1 and let it cook five minutes4 ,take from the fire and add four well-beaten eggs1 one cupful of asparagus tips and a teaspoonful of chopped parsley4 ,line a well-buttered baking dish with the remainder of the asparagus tips2 pour in the asparagus and sauce1 and cook with the dish in water in the oven for fifteen minutes4 ,serve with egg sauce4 ,,artichokes ,the ,american artichoke1 indigenous to this country1 has received1 nobody living can say why1 the absurd name of 8,jerusalem artichoke40 ,it is a tuber1 resembling in appearance a turnip when cooked1 but far more agreeable in flavor4 ,the ,italian artichoke articiocco was introduced into this country some years ago1 and speedily became a fashionable edible4 ,the part eaten is the succulent bud1 cut before it expands into a flower4 ,boiled ,jerusalem artichokes ,wash the artichokes thoroughly1 pare and slice or trim them into an oblong shape4 ,cook in slightly salted boiling water until tender1 but not broken1 and pour melted butter over them4 ,sprinkle with salt and pepper1 and when turned into the dish1 add a sprinkling of minced parsley and a few drops of lemon juice4 ,baked ,jerusalem artichokes ,wash and pare the artichokes1 and cook tender4 ,then cut into neat slices4 ,put them into a baking-dish1 sprinkle on a layer of grated ,parmesan cheese and cover with a white or cream sauce4 ,sprinkle buttered crumbs over the top and bake until the crumbs are brown4 ,boiled ,italian artichokes ,cut off the stems1 put the vegetables into boiling salted water1 and boil for half-an-hour4 ,cut in half from top to bottom and serve half-an-one to each person4 ,pass with them a ,hollandaise sauce4 ,the stems are stripped off by the person eating the artichoke1 the soft end dipped in the sauce and eaten4 ,the fuzzy part should be scraped off and the bottom of the artichoke1 which is really the most delicate portion1 eaten with a fork4 ,italian artichokes with sauce tartare ,remove the stems and outer leaves from the artichokes1 and with a sharp knife remove the cores or centers4 ,lay these in cold1 salted water for half-an-hour1 drain and put into a saucepan with enough salted1 boiling water to cover them4 ,cook until tender1 drain thoroughly1 put into a heated vegetable dish1 and pour over them a sauce made of a half-cupful of melted butter1 into which you have beaten a teaspoonful of lemon juice1 a few drops of onion juice1 a saltspoonful of ,french mustard1 a pinch1 each1 of salt and paprika1 and a teaspoonful of salad oil4 ,beat this sauce all together over the fire1 remove from the range1 and stir it1 very slowly1 into one beaten egg4 ,unless this is done gradually1 the hot liquid will curdle the egg4 ,beat hard for a minute before pouring over the artichokes4 ,fried ,italian artichokes ,cut off the leaves and trim away the wool from the stalks4 ,cook tender1 but not until broken1 in salted water2 drain and set on ice until perfectly cold4 ,make a good batter of half a cupful of flour sifted twice with a quarter teaspoonful of baking-powder and a little salt1 wet up with half a cupful of milk into which has been beaten one egg4 ,cut each artichoke1 perpendicularly1 into halves1 sprinkle with salt and pepper1 dip into the batter and fry in deep cottolene or other fat4 ,drain off every drop of fat and serve hot with a tart sauce4 ,,bananas ,bananas sauts ,peel1 cut lengthwise into thirds2 roll in flour1 slightly salted and peppered4 ,heat two tablespoonfuls of butter1 or clarified dripping in a frying-pan2 put in the bananas and fry to a golden brown1 turning several times4 ,serve upon buttered toast4 ,bananas fried whole ,peel and cut off the tip at each end2 sprinkle with pepper and salt1 roll in beaten egg1 then in fine crumbs1 again in egg1 and again crumb them4 ,leave them upon ice for an hour or two1 and fry in deep1 boiling cottolene or other fat to a delicate brown4 ,serve very hot4 ,baked bananas ,strip off one-third of the skin of each1 and with a silver knife loosen the skin around the fruit4 ,arrange in a baking-pan with the stripped side uppermost4 ,on each banana place a quarter teaspoonful of butter1 sprinkle with one teaspoonful of sugar and a half teaspoonful of water for each banana1 and bake about twenty minutes4 ,scalloped bananas ,peel1 slice and arrange in a buttered bake-dish1 alternately with fine crumbs4 ,sprinkle each layer with salt1 pepper and butter1 also with a little cream4 ,let the uppermost layer be crumbs1 well-buttered and wet with cream4 ,bake1 covered1 half-an-hour1 then brown4 ,,beans ,boston baked beans 7,no4 #a7 ,soak a quart of beans in cold water all night4 ,in the morning soak them for two hours in warm water4 ,drain1 put into a pot with enough water to cover them1 and bring them slowly to a boil4 ,when they are tender1 turn then into a deep bake-dish2 first pouring off the surplus water4 ,cut gashes in a half-pound piece of parboiled salt pork1 and place this in the center of the dish4 ,to a pint of the water in which the beans were boiled add a gill of molasses and a saltspoonful of ,french mustard4 ,mix well1 and pour this over the beans and pork4 ,cover the dish and bake in a steady oven for six hours4 ,boston baked beans 7,no4 #b7 ,wash a quart of beans1 let them stand over-night in a gallon of cold water4 ,in the morning1 pour off the water and wash again4 ,then place in a pot1 cover with plenty of water1 and set over the fire4 ,have the pork all fat if possible1 unless lean is preferred4 ,score the rind deeply4 ,put the beans and pork over the fire and simmer until the beans begin to crack open1 not any longer4 ,drain all the water from them and rinse again with cold water4 ,put about half the beans in the pot1 and then the pork1 rind-side up4 ,next1 put in the remainder of the beans4 ,mix a teaspoonful1 each1 of mustard and sugar with pepper1 and a great spoonful of molasses with a pint of boiling water and pour over the beans4 ,cover the pot1 set in a slow oven and bake ten hours1 adding boiling water whenever the beans look dry4 ,do not have the fire so hot that the water on the beans bubbles1 and have no more water than will barely come to the top of the beans4 ,use an earthen pot4 ,new ,jersey baked beans ,soak and boil the beans in the same way as before described--only change the water in which they are boiled an hour before they are done--and boil the pork with the beans2 a slice of onion and a tiny piece of bay-leaf may be added to the first water4 ,when they are ready for baking fill a shallow basin with them2 place the pork in the center with the scored rind exposed1 with one or two tablespoonfuls of molasses1 some white pepper1 and one tablespoonful of butter in small bits sprinkled all over the beans2 bake1 covered1 about two hours4 ,enough of the water in which they were boiled should be poured in to make them soft1 and about an hour before they are done one cupful of sweet cream1 heated1 with a pinch of soda1 may be poured in upon the beans1 loosening them with a fork that the cream may soak in4 ,sunnybank baked beans ,soak over night and boil tender as already directed4 ,parboil half a pound of pork and chop fine4 ,have ready a large cupful of strained tomato sauce1 well seasoned with onion juice1 butter1 salt and a good deal of sugar4 ,put a layer of minced pork in the bottom of your dish2 then one of beans1 next tomato sauce4 ,proceed in this way until the dish is full2 add a very little hot water2 cover closely and bake two hours1 then brown4 ,it will be found very good1 a vast improvement upon the conventional pork and baked beans4 ,the top layer should be of tomato sauce4 ,baked beans with tomato sauce ,soak white beans over night in cold water1 and in the morning put over the fire in boiling water1 slightly salted4 ,cook until tender4 ,drain and put into a deep dish4 ,cover with a tomato sauce1 made by cooking together a tablespoonful1 each1 of butter and flour until they bubble1 and then pouring upon them a cupful of strained tomato liquor4 ,season to taste1 and rather highly1 unless you have previously added salt and pepper to the beans4 ,stir the sauce in with these and bake1 closely covered1 for two hours4 ,beans sauts ,soak beans over night and boil until tender4 ,drain very dry and sprinkle with salt4 ,put two tablespoonfuls of butter into a frying pan1 and when this has melted fry in it a large onion sliced4 ,when the onion has browned remove it with a perforated spoon1 and stir into the butter a tablespoonful of minced parsley4 ,now add the beans and turn them over and over in the hissing butter until very hot4 ,sprinkle lightly with salt 7if needed7 and pepper4 ,turn into a colander1 then into a hot dish4 ,stewed beans ,soak over night4 ,in the morning parboil for one hour1 drain1 put them over the fire in enough weak stock to cover them and stew two hours1 slowly4 ,for the last hour set in a pan of boiling water to prevent scorching4 ,all the stock should be absorbed1 yet the beans should not be dry4 ,at the end of two hours stir in a sauce made of one tablespoonful of butter1 one teaspoonful of mustard and the same of molasses1 with twice as much onion juice and the juice of half a lemon1 mixed in half a cupful of boiling water4 ,leave1 covered1 upon the fire for ten minutes 7still in boiling water7 and turn out4 ,lima beans ,shell1 lay in cold water for half an hour1 and cook half an hour in boiling water1 a little salted4 ,drain1 dish1 toss about over a lump of butter1 and salt and pepper to your liking4 ,lima beans with white sauce ,cook as directed in last recipe1 but instead of dishing after draining1 return to the saucepan with a good white sauce into which you have stirred a little chopped parsley4 ,simmer three minutes and serve4 ,boiled string beans ,you can not destroy this dish more effectually than by 8stringing0 the beans in the slovenly manner practised by at least one-half of ,american cooks1 or those who represent the ,american kitchen4 ,the neatest way of ridding beans of backbones is to pare each the whole length with a sharp knife4 ,the flavor is more delicate when this is done4 ,lay a handful of the pods upon a board with the ends even1 and cut through all into inch-pieces4 ,wash and cook in boiling salted water until tender4 ,drain1 season with butter1 salt and pepper1 and serve4 ,full-grown beans demand much more time for cooking than young4 ,underdone beans have a rank taste and are unwholesome4 ,steamed cream string beans ,by some they are called 8butter beans10 by others 8,german wax beans40 ,they are sweeter and richer than the ordinary green string bean4 ,put into cold water for half an hour after paring the fiber lightly from each side of the pods1 taking care not to touch the beans inside4 ,then1 with a sharp knife cut them into slanting slivers1 three for each bean1 and each a little over an inch long4 ,wash and put the dripping beans into a saucepan containing a great spoonful of warmed 7not hot7 butter1 pepper and salt to taste4 ,add three tablespoonfuls of warm water4 ,cover closely1 and bring slowly to a gentle simmer4 ,now and then shake the saucepan upward to make sure the beans are not sticking to the bottom1 but do not open it1 as everything depends upon the steam4 ,young beans may be tender in forty minutes4 ,large or stale will not be fit to eat under one hour4 ,do not put more than three tablespoonfuls of water for a quart of beans1 and dish without draining4 ,string beans of any kind are nicer when cooked in this way than any other4 ,savory string beans ,string and cut the beans diagonally as just directed1 and boil tender in salted water4 ,have ready a roux of butter and flour1 and mix it with half a cupful of gravy of any kind4 ,stir until smooth1 seasoning with pepper1 salt and a little onion4 ,strain this sauce over the beans and cook for five minutes longer4 ,,beets ,boiled beets ,as the preliminary process to all dishes composed of beets is boiling it is well to learn exactly how this should be done4 ,too often the once ruddy vegetable is allowed to 8bleed0 out its juices until it has a pallid and uninviting appearance4 ,wash the beets1 rubbing them carefully with the palm of the hand to dislodge dirt1 but not so hard as to abrade the tender skin4 ,drop into fresh cold water as you cleanse them4 ,put into a saucepan of salted boiling water and cook for an hour4 ,drain1 scrape1 slice and serve in a deep dish with melted butter poured over them4 ,they are best when a tablespoonful of hot vinegar is added to the melted butter4 ,creamed young beets ,cook with two inches of the stem on to prevent bleeding1 and do not clip the tap root4 ,have ready a cupful of cream heated with a pinch of soda4 ,rub the skins off1 top and tail the beets1 and slice them thin into the cream1 setting the saucepan containing it in boiling water4 ,when all are in stir in a tablespoonful of butter rubbed into one of flour1 pepper1 salt and a teaspoonful1 each1 of sugar and onion juice4 ,simmer two minutes to cook the flour1 and dish4 ,,brussels ,,sprouts ,boiled ,brussels sprouts ,remove the outer leaves and lay the sprouts in cold salted water for three-quarters of an hour4 ,drain and boil in salted water for about fifteen minutes1 or until tender4 ,try with a fork1 and if they are tender1 but not soft1 all through1 they are done4 ,drain and lay in a hot dish and pour over them a half cupful of melted butter in which has been stirred a half saltspoonful1 each1 of salt and pepper4 ,serve very hot4 ,brussels sprouts au gratin ,boil the sprouts tender in salted water1 drain and cut each sprout in four pieces4 ,cook together a tablespoonful1 each1 of butter and flour1 and when they are blended pour upon them a scant pint of milk4 ,when you have a smooth sauce stir the quartered sprouts into this4 ,season to taste1 turn all into a greased pudding-dish1 strew thickly with crumbs and bits of butter1 and bake to a light brown4 ,serve in the dish in which they were baked4 ,,cabbage ,those who know cabbage as it is served with the old-fashioned 8boiled dinner0 have no conception of the many delightful changes of which this so-called plebeian vegetable is susceptible4 ,in summer1 when it is young and tender1 it is particularly good1 and may be so cooked that it is as palatable and delicate to the taste as its refined cousin1 the cauliflower4 ,have the water boiling when the vegetable is thrust into it1 head down1 and keep it at a hard boil until done4 ,some housekeepers claim that a teaspoonful of vinegar added to the water will dissipate the obnoxious odor4 ,savory boiled cabbage ,cut a firm cabbage into four parts and reject the outer leaves4 ,wash carefully in two waters1 taking care to dislodge any insects that may be concealed between the leaves4 ,have a large pot of boiling water on the range2 dissolve in a tablespoonful of salt and a quarter of a teaspoonful of baking soda4 ,plunge the cabbage into this1 and cook1 uncovered1 for fifteen minutes1 drain1 and fill the pot with more boiling water1 adding salt as you do so4 ,cook the cabbage until tender1 always uncovered1 turn into a colander1 press out all the water and set aside to get very cold4 ,chop fine and season with salt1 white pepper1 and a dash of tomato catsup4 ,heat in a saucepan a large cupful of well-seasoned soup stock1 turn the cabbage into this and toss and turn until very hot4 ,now add a large spoonful of melted butter1 and a teaspoonful of lemon juice1 and serve4 ,baked cabbage ,boil cabbage tender in two waters1 drain and set aside until cold1 then chop fine4 ,mix together two beaten eggs1 two tablespoonfuls of melted butter1 two tablespoonfuls of cream1 a saltspoonful of salt and a dash of paprika4 ,stir this into the chopped cabbage and put it into a buttered pudding-dish4 ,sprinkle breadcrumbs over the top and bake until brown4 ,fricasseed cabbage ,boil and chop1 as in the last recipe1 and keep hot while you cook together in a saucepan a tablespoonful of butter and one 7heaping7 of flour2 when they bubble pour upon them a cupful of hot milk4 ,stir to a smooth sauce2 turn into this the chopped cabbage1 cook for a minute1 season and serve4 ,stuffed cabbage ,choose a fresh1 firm cabbage4 ,lay in cold water for half an hour1 and boil in salted water for ten minutes4 ,remove1 drain1 and allow it to get very cold4 ,meanwhile make a forcemeat of a cupful of boiled rice and the same quantity of chopped cold chicken with half a cupful of minced ham4 ,work to a paste and season4 ,stand the cabbage on the stem-end and carefully open the leaves1 beginning at the center4 ,fill the spaces between the layers of leaves with the forcemeat2 close the cabbage upon itself1 tie it up firmly in a piece of coarse netting1 put it gently into a pot of boiling salted water1 and cook almost two hours4 ,take from the water1 remove the netting very carefully1 put the cabbage on a platter and pour a rich white sauce over it4 ,if properly prepared1 this is a delicious dish4 ,baked cabbage with tomato sauce ,boil a cabbage in two waters1 drain1 cut it fine1 and season with salt and pepper4 ,grease a pudding-dish and put a layer of the cabbage in the bottom of it2 cover this layer with tomato sauce and sprinkle with a few fine crumbs4 ,proceed in this way until the dish is full1 having the last layer of crumbs4 ,bake for half an hour4 ,shredded cabbage and cheese ,cut a cabbage into shreds and boil in salted water until tender4 ,drain and stand in a heated colander at the side of the range4 ,cook together two teaspoonfuls of butter and two of flour1 and pour upon them a pint of hot milk4 ,season with salt and pepper1 and stir in three heaping tablespoonfuls of grated cheese4 ,cook1 stirring constantly1 for just a minute4 ,turn the cabbage into a deep vegetable dish and pour the cheese sauce over it4 ,cold slaw ,wash a cabbage and lay it in cold water for half an hour4 ,with a sharp knife cut it into strips1 or shreds4 ,as you cut these drop them into iced water4 ,when ready to serve1 drain in a colander1 shaking hard to dislodge the moisture1 and pour over all a dressing made by rubbing the yolks of two hard-boiled eggs to a paste with one beaten egg1 a half cupful of salad oil1 the juice of a lemon1 mustard1 salt and pepper to taste4 ,cabbage cream salad ,prepare as in the preceding recipe1 only cutting the shreds into inch-lengths before dropping them in iced water4 ,beat a pint of cream very stiff4 ,drain the cabbage1 sprinkle lightly with salt1 and stir it into the whipped cream1 turning and tossing until it is thoroughly coated with the white foam4 ,serve at once with crackers and cheese4 ,the cabbage should be tender and crisp for this dish4 ,an ,italian dish of cabbage ,boil a cabbage in two waters2 drain2 when cold1 chop coarsely1 and season with salt and pepper4 ,butter a pudding-dish1 put a layer of the cabbage in this2 sprinkle with buttered crumbs and a teaspoonful of grated ,parmesan cheese4 ,put in more cabbage1 more crumbs and cheese1 and1 when the dish is nearly full1 pour a cup of seasoned beef stock over all4 ,bake for half an hour4 ,scalloped cabbage ,boil a head of cabbage in two waters2 drain2 let it cool1 and chop fine4 ,cover the bottom of a baking-dish with bread-crumbs2 scatter over these tiny morsels of butter1 seasoned with pepper1 salt and a few drops of onion juice2 spread with a layer1 an inch thick1 of the minced cabbage4 ,season this layer with salt1 butter-bits1 and a sharp dash of lemon juice4 ,repeat the crumbs1 then a second stratum of cabbage1 a cupful of boiling milk1 and cover all thickly with bread-dust1 well seasoned4 ,sift grated cheese upon the top1 and bake1 covered1 until bubbling hot4 ,uncover and brown4 ,you can use weak stock in place of milk if you have it4 ,boil a pinch of soda in the milk4 ,an excellent family dish4 ,,carrots ,stewed carrots ,wash1 scrape off the skin1 cut into dice and leave in cold water for half an hour4 ,put1 then1 into the inner compartment of a double boiler with no water upon them except that which clings to them after washing4 ,cover closely1 and cook tender4 ,an hour should be long enough for this4 ,turn into a deep dish1 pepper and salt1 and cover with a good white sauce4 ,mashed carrots ,scrape and slice carrots1 and boil tender in two waters4 ,drain1 rub through a colander1 and mash with a potato-beetle4 ,beat light with a tablespoonful of melted butter1 add salt and pepper1 and serve very hot4 ,carrots sauts ,boil young carrots1 not longer than your forefinger1 for eight minutes in salted water4 ,rub and scrape off the skins2 cover with boiling water and cook tender4 ,drain1 lay for a minute in cold water until you can handle them1 and cut each carrot in two1 each half into strips4 ,heat a tablespoonful of butter in a frying-pan with a half teaspoonful of white sugar1 a little salt and pepper1 and when it boils lay in the strips of carrot4 ,cook three minutes after the bubble recommences2 sprinkle with chopped parsley1 toss about for one minute1 drain and serve hot4 ,carrot croquettes ,wash and scrape and cook until very tender4 ,mash smooth and beat to a paste with the yolk of a raw egg1 a good spoonful of softened butter1 pepper and salt to taste4 ,let this paste get cold and stiff before making into croquettes or balls4 ,roll in beaten egg1 then in fine crumbs2 set on ice for an hour and fry in deep1 boiling cottolene or other fat4 ,drain and serve hot4 ,,cauliflower ,cauliflower boiled whole ,choose a fine1 white head for this purpose4 ,put it1 flower downward1 into ice-cold salted water for half an hour4 ,tie1 then1 in coarse cheese-cloth or netting1 and plunge1 head foremost1 into a pot of boiling salted water4 ,cook half an hour1 drain1 take off the cloth and dish4 ,pour a rich white sauce over it4 ,cauliflower au gratin ,cut a large cauliflower into eight pieces and boil tender in salted water4 ,drain1 lay in a deep pudding-dish1 stems down1 and pour over it a plain white sauce into which two hard-boiled eggs have been chopped4 ,sprinkle with bread-crumbs and bake to a light brown4 ,cauliflower with tomato sauce ,boil a whole cauliflower for ten minutes in fresh water2 drain and boil until tender in salted water4 ,put into a vegetable dish1 flower side up1 rub thoroughly with butter1 then sprinkle with salt and pepper4 ,last of all1 pour over the cauliflower a pint of tomato sauce4 ,,celery ,stewed celery 7,no4 #a7 ,wash the celery1 cut into half-inch bits1 and stew tender in slightly-salted boiling water4 ,drain this off and add a cupful of milk4 ,cook for three minutes1 stir in a teaspoonful of butter rubbed into a teaspoonful of flour1 boil up once1 season to taste1 and serve4 ,stewed celery 7,no4 #b7 ,a bunch of indifferent celery may be utilized for this dish4 ,i have rescued stalks frosted accidentally through the cook's carelessness1 laid them in ice-cold water for two hours1 prepared them as ,i shall direct1 and presented as palatable food that whose end would otherwise have been the garbage pail4 ,after stewing tender and draining1 transfer to another saucepan in which you have heated a cupful of milk 7with a pinch of soda in it71 thicken it with a tablespoonful of butter rubbed in a teaspoonful of flour1 and stir to a boil4 ,mix the celery well with this1 season with pepper and salt1 heat all together for one minute1 and dish4 ,brown stew of celery ,wash and cut into small bits a bunch of celery4 ,put it into a saucepan and pour over it a pint of cleared beef stock4 ,stew until tender4 ,drain the celery and set aside while you return to the saucepan the stock in which it was cooked4 ,thicken this with a paste made by rubbing a heaping teaspoonful of browned flour into one teaspoonful of butter4 ,when you have a smooth brown sauce1 stir in the celery1 and when this is very hot1 season and serve4 ,savory celery ,scrape1 cut into inch-lengths1 lay in cold water for an hour2 cook tender in salted hot water4 ,drain1 and return the celery to the saucepan4 ,have ready heated a cupful of weak stock1 or gravy1 strained through a cloth1 seasoned with paprika1 salt and onion juice1 then thickened with a tablespoonful of browned flour rolled in the same quantity of butter4 ,pour this over the celery1 heat all together for one minute1 and dish4 ,the outer green stalks of celery may be used thus1 and more satisfactorily than a tyro might think possible4 ,fried celery ,scrape and boil as directed in foregoing recipes2 drain1 and spread upon a cloth in a very cold place4 ,they must be dry and firm before you dip each piece in beaten egg1 then in seasoned bread or cracker-dust4 ,set again in the cold for an hour1 and fry in deep cottolene or other fat to a golden brown4 ,drain in a hot colander and serve4 ,stewed celery roots ,wash and scrape the roots of celery and stew in salted water until very tender4 ,drain and cut into small dice4 ,have ready in a saucepan a pint of hot milk1 thicken this with a teaspoonful of flour rubbed into one of butter1 turn a cupful 7heaping7 of the celery dice into this sauce1 stir until very hot1 season to taste and serve4 ,besides being a palatable dish when thus cooked1 celery root is an admirable nervine1 and therefore indicated as beneficial diet for brain-workers and nervous invalids4 ,,green ,,corn ,boiled corn ,strip husk and silk from the ear and put over the fire in plenty of boiling water1 slightly salted4 ,boil hard for twenty minutes if the corn be young and fresh4 ,send to table wrapped in a napkin4 ,stewed corn ,cut from the cob with a sharp knife2 put over the fire in just enough boiling salted water to cover it4 ,stew gently ten minutes2 turn off the water and add a cupful of hot milk 7with a pinch of soda in it74 ,cook ten minutes more1 stir in a tablespoonful of butter rubbed up with a teaspoonful of flour2 boil one minute and turn into a hot1 deep dish4 ,green corn pudding 7,no4 #a7 ,grate the grains from twelve ears of corn2 beat into the corn the whipped yolks of four eggs until thoroughly incorporated2 stir in now two tablespoonfuls of melted butter and one tablespoonful of powdered sugar2 salt to taste1 and add the whites of the eggs whipped to a froth4 ,lastly stir in a tiny pinch of soda2 turn into a buttered pudding-dish and bake1 covered1 half an hour4 ,uncover1 brown quickly1 and send to table at once4 ,if this delicious 8souffl0 be made of canned corn1 chop it very fine4 ,green corn pudding 7,no4 #b7 ,mix together two cupfuls of grated corn1 two beaten eggs1 a half pint of milk1 a pinch of soda1 a tablespoonful of melted butter and a tablespoonful of sugar4 ,grease a shallow baking-dish1 turn the mixture into this1 sprinkle with buttered crumbs1 cover and bake for half an hour1 then uncover and brown4 ,green corn pudding 7,no4 #c7 ,grate the kernels from twelve ears of corn and stir into them the beaten yolks of six eggs and a tablespoonful1 each1 of melted butter and granulated sugar4 ,now beat in a quart of milk1 a half teaspoonful of salt and1 last of all1 the stiffened whites of the six eggs4 ,turn into a greased pudding-dish and bake1 covered1 for half an hour1 then uncover and brown4 ,this1 when properly made and baked in a quick oven1 is a veritable souffl and incomparable4 ,corn fritters ,cut from the ears a pint of sweet corn4 ,beat together a cupful of milk1 two tablespoonfuls of melted butter1 one egg1 whipped light1 salt to taste and enough flour to make a thin batter4 ,into this stir the grated corn4 ,beat hard and cook as you would griddle-cakes upon a soapstone griddle4 ,they are a palatable accompaniment to roast chicken4 ,green corn balls ,grate enough green corn from the cob to make two cupfuls2 into this stir a beaten egg1 a teaspoonful1 each1 of sugar and melted butter1 with salt to taste4 ,add enough flour to enable you to form the mixture into balls1 roll these in flour and fry in deep fat4 ,succotash ,cut the corn from eight ears and put it into a saucepan with a pint of young ,lima beans and enough salted boiling water to cover them both4 ,boil until the vegetables are tender2 drain and turn into a double boiler with a cupful of boiling milk4 ,cook for ten minutes1 then stir in a tablespoonful of butter1 and simmer for five minutes longer4 ,season to taste and serve4 ,large 8,limas0 should be cooked ten minutes before the corn is added4 ,corn and tomatoes ,grate the grains from six ears of corn2 pare and cut into small pieces four ripe tomatoes4 ,put over the fire in a saucepan2 stew half an hour2 season with a great spoonful of butter1 a teaspoonful of sugar and one of onion juice2 salt and pepper to taste4 ,cook five minutes more and dish4 ,scallop of corn and tomatoes ,pare and cut small a dozen ripe tomatoes and turn them1 or the contents of a can of tomatoes1 into a chopping bowl and chop the large pieces of the vegetable into small bits2 then set in a saucepan over the fire and bring to the boil4 ,drain the liquor from a can of corn1 or grate the grains from a dozen ears1 and put the corn into a bowl of fresh water4 ,after ten minutes drain the water off1 and transfer the corn to a saucepan with enough boiling water to cover it4 ,let it simmer for five minutes1 pour off the water and add the boiling tomatoes to the corn4 ,let both cook together for five minutes1 during which time stir into them a heaping teaspoonful of butter1 two teaspoonfuls of granulated sugar1 and salt and pepper to taste4 ,pour the mixture into a greased bake-dish1 sprinkle bread-crumbs and bits of butter over the top and bake for half an hour4 ,green corn croquettes ,grate the corn from a dozen ears1 or drain the liquor from a can of corn1 and chop the kernels fine4 ,cook together a tablespoonful of butter and two of flour1 and1 when these are blended1 add slowly a pint of milk into which has been stirred a pinch of soda4 ,cook this mixture1 stirring all the time1 until you have a thick white sauce2 add to it the chopped corn and half a teaspoonful of powdered sugar1 with pepper and salt to taste4 ,remove from the fire and set aside to cool4 ,when cold1 form with lightly-floured hands into croquettes1 and dip each croquette in beaten egg and cracker-dust4 ,set all aside in a platter in the ice-chest for several hours1 then fry in deep1 boiling fat4 ,corn omelet ,grate the corn from four ears of boiled corn4 ,beat four eggs well1 add three tablespoonfuls of cream and cook in a hot pan4 ,when ready to fold1 sprinkle with salt and pepper1 add the corn and turn out on a hot dish4 ,heat the corn slightly over hot water before putting into the omelet4 ,creole chowder ,heat a generous lump of butter and in it brown four sliced onions4 ,add four peeled tomatoes1 four chopped green bell-peppers1 and the corn cut from four cobs4 ,add as much water as may be needed in cooking1 season with salt and sugar and a little black pepper4 ,a full hour's cooking will be necessary1 and the chowder must be served piping hot4 ,,cucumbers ,many persons look upon the cucumber with fear as a source of indigestion and gastric discomfort4 ,one able dietitian has left on record his opinion that a square inch of verdant cucumber is about as fit to be put into the human stomach as would be a like quantity of ,paris green4 ,our cucumber1 like many another abused article1 is maligned because its enemies have never made the attempt to do it justice4 ,if a few simple rules are followed it will prove less indigestible and more palatable than foes and friends imagine4 ,when cooked1 it loses many of its disturbing qualities4 ,but1 as some people enjoy the crisp freshness of its raw state1 it is well to learn just how to prepare it properly4 ,raw cucumbers ,see to it that the cucumber is fresh and lay it on the ice until wanted4 ,do not be content with leaving it on the shelf of the refrigerator4 ,it must be in actual contact with the ice4 ,just before sending to the table1 peel quickly and slice thin1 scattering crushed ice among the slices4 ,at the table make a ,french dressing of one part vinegar1 three parts oil1 salt and pepper to taste1 and pour over the cucumbers as you dish them4 ,to allow the vegetable to lie for even fifteen minutes in the dressing is to toughen the fiber and make it as indigestible as gutta percha4 ,stewed cucumbers ,peel eight medium-sized cucumbers and cut them into slices an inch thick4 ,lay in iced water for half an hour4 ,have a pint of unsalted1 hot beef stock in a saucepan1 drain the cucumbers and lay them in this4 ,stew until tender1 then remove with a skimmer and lay in a vegetable-dish4 ,cook together a tablespoonful1 each1 of butter and browned flour1 and pour upon them the stock in which the cucumbers were cooked4 ,stir until you have a smooth brown sauce2 add a saltspoonful of salt1 the same amount of pepper1 a teaspoonful of kitchen bouquet and a half teaspoonful of onion juice4 ,stir all together and pour over the stewed cucumbers4 ,stuffed cucumbers ,cut good-sized young cucumbers into halves1 lengthwise1 and remove the seeds4 ,fill the hollows thus left with a forcemeat made of equal parts of chopped roast beef and minced boiled ham1 with half as much fine bread-crumbs4 ,moisten this stuffing with melted butter and season to taste4 ,place the halves of each cucumber carefully together and tie with soft twine4 ,place in a roasting-pan1 pour about them a cupful of skimmed beef stock1 and cook until tender4 ,remove the strings1 transfer the cucumbers to a hot platter1 thicken the gravy left in the pan and pour it about them4 ,this is a ,syrian recipe4 ,baked cucumbers ,peel medium-sized cucumbers1 arrange them in a bake-dish and pour about them a couple of tablespoonfuls of water in which has been melted a tablespoonful of butter4 ,dust with salt and pepper1 and bake1 covered1 for half an hour4 ,if you wish1 you can scallop them by cutting them in slices1 sprinkling with crumbs and basting with bits of butter4 ,bake1 covered1 until tender2 uncover and brown4 ,fried cucumbers ,peel and leave in ice water for half an hour4 ,slice lengthwise1 making three slices of each cucumber of fair size1 lay in fresh iced water for ten minutes more4 ,wipe dry1 sprinkle with pepper and salt1 dredge with flour and fry to a light brown in deep1 boiling cottolene or other fat4 ,drain1 and serve dry and hot4 ,,chestnuts ,the large ,spanish chestnuts sold by grocers in the city1 and in the markets1 make excellent puddings with or without sugar1 and1 as vegetables1 go well with poultry and beef4 ,chestnut pudding ,boil and skin enough chestnuts to make a cupful when rubbed through a colander or vegetable press4 ,beat four eggs light1 stir the chestnut into the yolks2 add a tablespoonful of melted butter and two tablespoonfuls of fine cracker dust1 two cupfuls of milk1 a tablespoonful of sugar1 salt and pepper to taste2 lastly1 the frothed whites4 ,bake1 covered1 in a buttered pudding-dish for half an hour2 uncover1 brown and serve before it falls4 ,eat with meat4 ,chestnut croquettes ,shell and boil five cupfuls of large chestnuts2 skin1 and rub through a colander4 ,work into them a tablespoonful of butter1 a little salt1 a few drops of lemon juice and a dash of paprika4 ,turn into a double boiler1 and make very hot1 then set aside to cool4 ,when cold form into small croquettes1 roll in egg1 then in cracker-crumbs and set in the ice for an hour before frying in deep1 boiling cottolene or other fat4 ,peanut croquettes may be made in the same way4 ,,dandelions ,make a wholesome and1 to some tastes1 palatable 8greens0 in the spring of the year4 ,they must be gathered while very young and tender1 or they are bitter4 ,the best time to cut them is just before they flower4 ,throw at once into cold water1 as they wilt soon after they are picked4 ,stewed dandelions 7,no4 #a7 ,cut the stems from a half peck of dandelion leaves1 and break each leaf into small bits1 dropping these into cold water as you do so4 ,wash thoroughly1 drain1 and lay in cold water for fifteen minutes4 ,drain again1 and put over the fire in a porcelain-lined saucepan1 with enough salted water to cover them4 ,simmer for fifteen minutes while you make the following sauce3 ,cook together a tablespoonful1 each1 of butter and flour1 and pour upon them a pint of milk1 in which a pinch of soda has been dissolved4 ,stir to a smooth white sauce4 ,drain the water from the dandelion leaves1 and stir these into the sauce4 ,season to taste1 and beat in1 very slowly1 a whipped egg4 ,remove at once from the fire and turn into a deep vegetable dish4 ,stewed dandelions 7,no4 #b7 ,pick the leaves from the stems1 and drop into iced water4 ,take them up by the handful1 dripping wet1 and put1 with no other water1 into the inner vessel of a farina boiler4 ,fill the outer kettle with boiling water2 cover the inner closely1 and cook fast for half an hour4 ,rub the leaves through a vegetable press or a colander into a saucepan2 beat in a tablespoonful of butter1 a teaspoonful of sugar1 salt and pepper to taste1 a teaspoonful of lemon juice1 and1 at the last1 three tablespoonfuls of hot cream to which has been added a pinch of soda4 ,stir until smoking hot over the fire1 turn out into a heated dish1 garnish with sippets of fried bread1 and serve4 ,dandelion greens cooked thus are almost as good as spinach la crme4 ,,eggplant--,a ,,much ,,abused ,,vegetable ,tens of thousands of average ,american housewives know but one way of cooking it1 and not one in a hundred performs that one properly4 ,fried eggplant is one of the many dishes which remind the eater of the small girl of nursery-rhyme fame1 who-- 8,when she was good was very1 very good ,but when she was bad she was horrid40 ,when only half fried1 or soaked with grease1 this vegetable is an abomination to the educated palate and the self-respecting stomach4 ,when tender and thoroughly cooked1 it is one of the most delicious of the summer and fall garden products4 ,fried eggplant ,peel an eggplant and cut into slices half an inch thick4 ,lay in cold salt water for an hour2 wipe each slice dry and dip1 first in beaten egg1 and then in cracker dust4 ,set in a cold place for an hour and fry in deep boiling cottolene or other fat4 ,drain in a heated colander before dishing4 ,stuffed eggplant on the half-shell ,wash and wipe a large eggplant and parboil it in boiling salted water for ten minutes4 ,let it get perfectly cold1 cut in half lengthwise1 and scrape out the center1 leaving the walls of the vegetable three-quarters of an inch thick4 ,chop the pulp fine and add to it a small cupful of minced chicken1 half a cupful of minced ham1 a quarter of a cupful of bread-crumbs1 a tablespoonful of melted butter1 salt and pepper to taste4 ,mix well1 add enough soup stock to make a stiff paste1 and fill the hollow sides with this4 ,when full and rounded1 sprinkle the forcemeat with bread-crumbs1 and lay the halves1 side by side1 in a bakepan1 pouring three cupfuls of soup stock around them4 ,bake nearly an hour1 basting every ten minutes4 ,remove the eggplant to a hot platter1 thicken the gravy left in the pan with browned flour1 boil up once on top of the range1 stirring constantly1 and pour this browned sauce about the base of the halved eggplant4 ,scalloped eggplant ,pare off the skin1 cut into dice and lay in cold salt water for an hour4 ,then parboil for twenty minutes4 ,drain well and pack in a buttered bake-dish1 alternately1 with fine crumbs4 ,dot each layer with butter1 sprinkle with salt and pepper1 and strew with finely-minced sweet green peppers4 ,fill the dish in this order1 cover with a layer of crumbs wet with cream2 dot with butter1 cover and bake half an hour1 then brown4 ,eggplant stuffed with tomatoes ,halve the eggplant and remove the insides as in the last recipe but one4 ,make a forcemeat of the eggplant pulp1 a cupful of chopped ripe tomatoes1 one chopped green pepper1 and a cupful of bread-crumbs4 ,season with a tablespoonful of melted butter and salt and pepper4 ,fill the hollow sides with this mixture1 bind the two halves together with wide tape1 and bake1 basting frequently with melted butter and hot water4 ,when tender1 transfer to a hot platter1 cut and remove the tape1 and pour hot tomato sauce about the eggplant4 ,stewed eggplant1 with sauce piquante ,prepare as for eggplant on the half-shell by halving and scooping out the pulp1 leaving substantial walls4 ,chop the pulp and cover with hot water4 ,season with a tablespoonful of onion juice1 salt and pepper1 and simmer for fifteen minutes4 ,take from the fire1 drain1 turn into a bowl and work in two tablespoonfuls of soft bread-crumbs1 one tablespoonful of finely-chopped capers1 two tablespoonfuls of cold boiled tongue1 minced1 and1 when well-mixed1 add salt to taste4 ,pack this forcemeat closely into each half1 and fit the two parts together1 binding securely together with tapes or soft twine4 ,put into your covered roaster2 pour enough weak stock around it to come one-third of the way up the side1 bake1 covered1 half an hour1 then turn and cook the other side4 ,undo the strings1 lay the eggplant carefully in the middle of a hot dish1 and pour a good sauce piquante over and around it4 ,,hominy ,the small-grained hominy1 called at the ,south 8samp10 after the manner of the aborigines who bequeathed it to us1 must be used in the recipes which follow4 ,plain hominy pudding ,soak a cupful of hominy for three hours in tepid water4 ,drain1 and put over the fire in plenty of boiling water1 slightly salted4 ,boil fast for thirty minutes or until tender2 turn off the water and pour in a pint of hot milk1 with a little salt4 ,cook for fifteen minutes1 stir in a generous lump of butter and turn into a deep dish4 ,eat with sugar and cream4 ,baked hominy ,stir into a pint of milk a cupful of cold boiled hominy1 and when this is smooth1 add a tablespoonful of melted butter1 a tablespoonful of sugar1 a saltspoonful of salt and four well-beaten eggs4 ,beat very light1 pour into a buttered pudding-dish and bake for about half an hour or until 8set0 and brown4 ,this is a good accompaniment to roast beef4 ,hominy croquettes ,into two cupfuls of boiled hominy work a tablespoonful of melted butter2 when the cereal is free from all lumps1 add to it two beaten eggs1 and when these are thoroughly incorporated1 season the mixture with salt and pepper4 ,flour your hands1 make the paste into small croquettes1 and set aside until stiff and very cold4 ,now dip each croquette into beaten egg1 roll in cracker-crumbs1 and when all are thoroughly coated set in the ice-box for two hours4 ,fry to a golden brown in deep1 boiling cottolene or other fat4 ,hominy fritters ,rub two cupfuls of cold boiled hominy to a smooth paste with one tablespoonful of melted butter4 ,next1 thin with warmed milk1 and add three well-beaten eggs4 ,finally1 stir in a cupful of flour which has been sifted twice with a teaspoonful of salt and half as much baking-powder4 ,drop by the spoonful into boiling1 deep cottolene or other fat2 or1 better still1 cook upon a soapstone griddle4 ,,kale ,this vegetable1 otherwise known as 8sea-kale10 should be better known in our country4 ,in ,england it takes high rank and holds it creditably4 ,pick it over carefully1 clip off the stems and lay it in cold water for an hour4 ,drain1 and put it into a saucepan full of salted boiling water4 ,cook until tender1 drain and chop fine4 ,return to the saucepan with three tablespoonfuls of melted butter1 salt and pepper to taste4 ,serve very hot on squares of buttered toast4 ,,macaroni ,few articles of diet are more toothsome and more wholesome than macaroni in its various forms when properly prepared4 ,like rice1 it is so often miserably cooked that its excellent qualities are not generally recognized4 ,macaroni may be bought in several shapes1 the large1 or pipe-macaroni being perhaps the most common4 ,besides this there are the smaller and more delicate vermicelli1 spaghetti and the flat ribbon1 or egg-macaroni4 ,recipes for the cooking of one may be used in the preparation of any of the divers phases of this food4 ,baked macaroni 7,no4 #a7 ,break into inch-lengths half a pound of macaroni4 ,boil it until tender in weak broth4 ,drain off the liquor2 put the macaroni into a pudding-dish that will stand the fire2 pour over it a half cupful of the stock in which it was boiled1 and put a tablespoonful of butter1 broken into small pieces1 here and there through it4 ,sift over it fine bread-crumbs and grated cheese2 dot with bits of butter and brown in the oven4 ,baked macaroni 7,no4 #b7 ,break half a pound of macaroni into short lengths2 cook until tender in boiling1 salted water4 ,it must be clear and soft1 but not broken4 ,drain and put a layer in the bottom of a buttered pudding-dish4 ,dot with butter1 sprinkle lightly with cayenne and salt to taste2 cover with grated cheese1 and on this dispose another layer of macaroni4 ,fill the dish in this order1 having cheese for the top layer4 ,pour in a cupful of milk2 cover1 and bake half an hour4 ,uncover and brown4 ,creamed macaroni ,put a cupful of macaroni into two quarts of boiling salted water and cook for twenty-five minutes1 or until tender1 but not broken4 ,drain off all the water and keep the macaroni hot in a covered dish while you make the cream sauce to pour over it4 ,cook together in a saucepan until they bubble1 two teaspoonfuls of flour and the same quantity of butter2 pour over them a pint of hot milk1 and1 as this thickens1 stir into it two heaping tablespoonfuls of grated ,parmesan cheese4 ,pour this sauce upon the macaroni just before serving1 lifting the latter lightly with a fork that the creamy sauce may reach every part4 ,macaroni with cheese sauce ,boil tender in salted water and drain4 ,cook together in a saucepan a great spoonful of butter and a cupful of grated ,swiss cheese4 ,as soon as the cheese is melted1 turn the macaroni into the saucepan and stir and toss with a silver fork until thoroughly blended with the sauce4 ,serve at once4 ,macaroni and chicken ,boil half a package of spaghetti tender1 drain1 drop into cold water1 and drain again4 ,lay on a biscuit-board and cut into pieces about half an inch long4 ,thicken a pint of chicken stock with a tablespoonful of flour rubbed into one of butter4 ,stir into this a cupful of cold boiled or roast chicken1 chopped fine1 and the cold macaroni4 ,last of all1 beat in slowly a whipped egg1 remove from the fire1 season to taste1 turn into a greased pudding-dish1 sprinkle crumbs over the top and bake for half an hour4 ,send around grated cheese with it4 ,you may use veal if you have no chicken4 ,macaroni and tomatoes 7very nice7 ,break half a pound of pipe macaroni into inch-lengths1 and boil in salted water until tender4 ,drain1 and put a layer of the macaroni in the bottom of a greased pudding-dish1 sprinkle with pepper1 salt1 onion juice and grated cheese1 and cover all with a layer of stewed and strained tomatoes that have been previously seasoned to taste4 ,on these goes another layer of macaroni1 and so on until the dish is full4 ,the topmost layer must be of tomatoes sprinkled with crumbs and good-sized bits of butter4 ,set in a hot oven1 covered1 for twenty minutes1 and then bake1 uncovered1 until the crumbs are well-browned4 ,spaghetti with ,swiss cheese ,break a half pound of spaghetti into bits not more than an inch and a half in length1 and boil in slightly salted water for twenty minutes4 ,turn into a hot colander and set at the side of the range to drain4 ,grate enough ,swiss cheese to make a generous half cupful and turn into a saucepan with three tablespoonfuls of melted butter4 ,stir well2 add the hot spaghetti1 toss and stir for a minute1 or just long enough to melt the cheese2 add a dash of paprika and serve in a hot dish4 ,macaroni rissoles ,have ready a cupful of cold1 boiled macaroni cut up small4 ,make a white sauce by cooking together a tablespoonful of butter and two of flour and stirring into them a cupful of hot milk4 ,stir until thick1 add a large tablespoonful of grated cheese1 and1 gradually1 the whipped yolks of four eggs1 beating all the time4 ,work the macaroni into the sauce and set aside until the mixture is very cold4 ,with floured hands form into small balls--not quite as large in circumference as a silver dollar--roll in beaten egg1 then in fine cracker-crumbs1 and set in the ice-box for two hours4 ,fry in deep1 boiling cottolene or other fat4 ,serve with tomato sauce4 ,macaroni piquante ,break spaghetti into very small bits less than an inch in length4 ,boil these for twenty minutes1 or until tender1 in salted water4 ,drain and keep hot while you make the following sauce3 ,cook together in a saucepan a heaping teaspoonful1 each1 of butter and browned flour1 and when these are blended to a brown roux1 pour upon them a pint of beef stock1 and stir until smooth4 ,now add four tablespoonfuls of tomato catsup1 six drops of ,tabasco sauce1 a teaspoonful of kitchen bouquet1 a pinch of salt and a dash of paprika4 ,turn the boiled spaghetti into this sauce1 stir all together1 and pour the mixture into a greased pudding-dish4 ,sprinkle buttered crumbs and grated cheese over the top and bake until brown4 ,macaroni la ,napolitaine ,have a long fish kettle half full of boiling1 salted water1 and lay a half pound of unbroken pipe-macaroni in this4 ,boil for twenty minutes or until tender4 ,carefully drain the water from the kettle and slip the macaroni gently upon a heated platter1 where it may lie at full length4 ,set the platter in the oven to keep warm while you make a sauce by cooking together in a saucepan two tablespoonfuls of butter and one of flour1 and pouring upon them a pint of strained tomato liquor4 ,stir to a smooth sauce1 then season with onion juice1 celery salt1 pepper1 and four tablespoonfuls of ,parmesan cheese4 ,pour this sauce over the macaroni on the platter4 ,when you serve1 cut the mass with a sharp knife into manageable lengths4 ,,mushrooms ,it is a pity there should be such a popular dread of the poisonous 8toadstool0 that his nutritious and innocuous brother--the edible mushroom--is shunned by thousands of rational creatures4 ,the most wary need not fear this joy of the epicure when it is bought at market or at a responsible grocer's shop4 ,trustworthy dealers run no risks in purchasing the wares from those whose business it is to cultivate and sell them4 ,mushrooms bought under these circumstances are no more to be feared than artichokes or ,brussels sprouts4 ,they form delicious entres and tempt the most jaded appetite4 ,broiled mushrooms ,peel carefully with a small knife and cut off the stems4 ,lay the mushrooms in a deep dish and pour melted butter over them4 ,remove them gently to a greased gridiron and broil over clear coals until delicately browned on both sides4 ,lay diamond-shaped slices of thin buttered toast in a dish1 and the mushrooms upon these1 sprinkle with pepper and salt and pour a little melted butter over all4 ,fried mushrooms ,melt a great spoonful of butter in an agate frying-pan4 ,peel the mushrooms and cut off their stems1 scraping the latter4 ,lay the mushrooms with their scraped stalks in the frying-pan and cook1 turning often1 until done4 ,serve very hot4 ,stewed mushrooms ,peel the mushrooms and simmer gently in salted water until tender4 ,ten minutes should suffice4 ,drain and keep hot while you make a white sauce of a half pint of milk thickened with a tablespoonful of flour rubbed into one of butter4 ,turn the mushrooms into this and stir over the fire until very hot4 ,season with salt1 pepper1 a dash of mace1 and serve4 ,baked mushrooms ,peel very large mushrooms and cut off their stems4 ,grease a shallow pudding-dish and put a layer of mushrooms1 under sides upward1 into this4 ,into each mushroom pour a few drops of melted butter4 ,do not put more than two layers in the dish4 ,bake1 closely covered1 in a quick oven until tender4 ,this should be in about twenty minutes4 ,when done1 remove the cover1 pour melted butter over the mushrooms1 and serve very hot in the dish in which they were cooked4 ,fricasseed mushrooms ,peel and remove the stems from large mushrooms4 ,make a forcemeat by chopping the white meat of a cold roast chicken fine with a few small mushrooms and moistening it with chicken stock4 ,grease a pudding-dish and lay the large mushrooms1 tops down1 in this4 ,fill the mushrooms and the space between them with the forcemeat4 ,sprinkle bits of butter over all4 ,pour in enough of the chicken stock to make the contents of the dish very moist1 lay a few wafer-like slices of bacon on top of the scallop1 and bake1 covered1 in a hot oven for a quarter of an hour4 ,uncover1 and cook for five minutes longer4 ,serve in the dish in which they were cooked4 ,,onions ,a once-despised vegetable which now takes rank as a highly-respectable edible upon good men's--and women's--tables4 ,delicate spinsters no longer faint at fumes of boiled onions1 and finical housewives have forgotten the rusty joke about cooking onions in the middle of a ten-acre lot4 ,there are ways of extracting the coarser flavor that once condemned them with dyspeptics4 ,cooks have learned that there is as much difference between a well-done and a parboiled onion as between half-cooked and mealy potatoes4 ,housewives and physicians now appreciate the nutritive values of the esculent bulb1 and prize it for these as well as for the seasoning which nothing else supplies4 ,onion juice is indispensable to the flavor of ragouts and soups1 and is obtained by grating1 not chopping4 ,the superiority of this mode of getting the essence of the vegetable can not be rightly estimated by one who has not tried it4 ,onion seasoning should be tasted1 never seen4 ,stewed young onions ,cut off the stalks1 remove the skins and lay the onions in cold water for half an hour4 ,put them over the fire in hot1 salted water and cook for twenty minutes4 ,drain off the water and return the onions to the fire with a cupful of hot milk1 in which has been dissolved a bit of soda the size of a pea4 ,add a tablespoonful of flour and stew slowly until the sauce is like thick cream4 ,boiled onions ,peel and lay for an hour in cold water4 ,boil in two waters until tender4 ,drain1 sprinkle with pepper and salt2 put into a deep vegetable-dish and pour over them a great spoonful of melted butter4 ,baked onions 7,no4 #a7 ,peel the onions and boil for ten minutes4 ,drain1 arrange in a greased pudding-dish1 sprinkle with salt and pepper1 and pour over all a white sauce1 to which a beaten egg has been added4 ,sprinkle with fine crumbs1 set in the oven and bake1 covered1 for twenty minutes1 then uncover and brown4 ,baked onions 7,no4 #b7 ,cook tender in boiling water changed once after fifteen minutes2 drain and arrange1 side by side1 in a baking-pan4 ,melt a tablespoonful of butter in a cupful of hot soup stock1 season with salt and pepper and pour over the onions4 ,cook in a hot oven until the onions are brown1 when they may be lifted with a perforated spoon and put into the dish in which they are to be served4 ,put the pan of gravy on top of the range1 thicken the contents with browned flour and pour over the onions4 ,serve very hot4 ,savory onions ,select young onions for this dish4 ,lay the onions in a saucepan with a very little salted water and simmer for ten minutes4 ,drain off the water2 pour over the onions a small cupful of beef stock and cook for ten minutes longer4 ,with a split spoon remove the onions to a hot dish1 while you thicken the gravy left in the pan with a heaping teaspoonful of browned flour rubbed to a paste in the same quantity of butter4 ,when you have a smooth brown sauce season it with a teaspoonful1 each1 of kitchen bouquet and tomato catsup1 and salt and pepper to taste4 ,pour this sauce over the onions4 ,stuffed onions1 creamed ,boil eight large onions gently until quite tender1 but not broken4 ,drain1 and when cold1 carefully remove the hearts or centers4 ,chop three of these hearts fine and mix with them a cupful of minced ham and season to taste4 ,moisten with rich cream and the beaten yolk of an egg4 ,fill the centers of the onions with the mixture1 put a piece of butter in the top of each1 set side by side1 in a deep dish1 pour a little milk about them and bake1 covered1 for twenty minutes4 ,then uncover1 sprinkle with buttered crumbs and bake ten minutes longer4 ,serve hot4 ,scalloped onions ,parboil onions and drain4 ,when cold1 cut into bits4 ,put a thick layer of these in the bottom of a greased pudding-dish1 sprinkle with salt and pepper and dot with bits of butter4 ,cover with a very thin layer of crumbs moistened with milk4 ,put in more seasoned onions and more crumbs1 and proceed in this way until the dish is full4 ,then pour in carefully a little cream1 cover and bake for half an hour2 uncover and brown4 ,onion custard ,cook the onions tender in two waters2 drain1 and lay in a deep pudding-dish4 ,thicken a pint of hot milk with a teaspoonful of corn-starch rubbed into two teaspoonfuls of butter and gradually pour this white sauce upon two beaten eggs4 ,season with pepper and salt and pour the mixture about the onions4 ,bake until the custard is set4 ,,green ,,peas ,they lose sweetness with every hour--,i might say with every minute--that passes after they have been picked4 ,the passage from garden to kitchen and from pod to pot should be made as short as possible4 ,as you shell throw them into cold water1 not holding them in the hand until they are heated and moist4 ,as soon as the last is shelled1 drain and cook4 ,boiled green peas ,shell and lay in cold water for ten minutes4 ,drain1 turn into slightly salted boiling water and cook for about twenty-five minutes1 or until very tender1 but not broken4 ,drain in a colander1 put into a dish1 stir into the peas a lump of butter1 and sprinkle very lightly with salt and pepper4 ,green pea pancakes ,boil a pint of shelled peas1 and mash while hot1 adding a tablespoonful of butter and salt and pepper to taste4 ,now beat in two whipped eggs1 a half pint of milk and five tablespoonfuls of prepared flour4 ,beat hard and fry on a hot griddle4 ,a soapstone griddle is best4 ,then they are baked--not fried4 ,green pea souffl ,boil a pint of shelled peas until very tender1 and mash with two tablespoonfuls of melted butter4 ,beat three eggs light and stir into them a pint of milk and the mashed peas4 ,season with salt and pepper1 beat hard and turn into a greased pudding-dish4 ,bake1 covered1 for twenty minutes2 uncover and brown4 ,serve this souffl as soon as it is removed from the oven4 ,green pea fritters ,shell enough peas to make a quart without the pods4 ,lay the peas in cold water for a half hour2 put over the fire in two quarts of boiling salted water and cook for half an hour1 or until very tender1 but not broken4 ,drain free of water1 turn into a bowl and mash soft with two tablespoonfuls of butter and with salt to taste4 ,beat four eggs very light1 add to them three gills of milk and a cupful of flour with which has been sifted a teaspoonful of baking-powder and a half teaspoonful of salt4 ,stir the mashed peas by the great spoonful into this mixture and beat until you have a smooth1 light green batter4 ,have your soapstone griddle very hot and drop your batter by the spoonful upon this4 ,when done on one side turn and bake to a delicate brown4 ,serve very hot as a vegetable to accompany any kind of meat or poultry4 ,illustration3 ,,toast ,,and ,,anchovies ,,garnished ,,with ,,lemon ,,stuffed ,,tomatoes ,,garnished ,,with ,,rice ,,and ,,shredded ,,lemon ,,green ,,peas ,,garnished ,,with ,,potatoes ,green pea croquettes ,peas that are getting hard will do for these4 ,boil in just enough salted water to cover them well4 ,while hot1 run through the vegetable press4 ,beat to a smooth paste with a tablespoonful of butter and two of flour4 ,pepper and salt to taste1 drop in a dash of onion juice2 lastly1 beat in a well-whipped egg4 ,stir in a vessel set within another of boiling water until hot all through1 and set away until cold and stiff4 ,mold then into croquettes1 dip in beaten egg and cracker-crumbs2 leave on ice for half an hour before frying in boiling deep cottolene or other fat4 ,drain and serve very hot4 ,you may use canned peas if you can not get fresh4 ,,peppers ,the large1 green peppers1 known to the green-grocer as 8sweet peppers10 have grown rapidly into favor as a fresh vegetable1 within the last decade4 ,they must be seeded with the utmost care4 ,a touch of the seeds against the green sides will ruin the latter for present use4 ,get hold of the inner stem and draw the clustered seeds through the opening at the stem end1 without touching the inside walls4 ,fried green peppers ,cut open lengthwise and extract all seeds and tough white fiber4 ,slice crosswise4 ,lay in cold salted water for ten minutes1 then wipe dry4 ,melt four tablespoonfuls of butter in a frying-pan and saut the sliced peppers in this4 ,lay about broiled steak or chops4 ,stuffed peppers ,make a forcemeat of a tablespoonful of minced ham1 one of minced chicken1 three chopped mushrooms and a cupful of boiled rice4 ,make this paste wet by adding to it a chopped tomato and enough melted butter to make it of the right consistency for stuffing4 ,smooth the stem-ends1 cut the blossom-ends from green peppers and take out the seeds and inside fibers4 ,lay the green shells for three minutes in salted boiling water1 then plunge into iced water4 ,let them lie in this for fifteen minutes4 ,drain and wipe dry4 ,fill with the forcemeat1 replace the tips1 and stand the peppers1 side by side1 in a dripping-pan containing a quarter of an inch of soup stock4 ,cook for twenty minutes1 basting twice with a little salad oil4 ,when done1 stand the peppers on a platter and pour a little salad oil about them4 ,peppers stuffed with fish ,trim the stem-ends of your green peppers so that they will stand up4 ,cut off the tips and1 with a small keen knife1 extract the seeds and as much of the tough fiber as will come away4 ,mince white fish fine1 moisten it with a white sauce1 season and fill the peppers with this mixture4 ,stand in the oven long enough to heat through1 and serve4 ,scalloped peppers au gratin ,cut large green peppers in half1 lengthwise1 extract core and seeds and fill them with minced cold cooked fish1 well seasoned1 mixed with one-third its weight of fine bread crumbs4 ,the mixture 7forcemeat7 must be wet with gravy or tomato sauce4 ,round the contents of the halved pepper in the shape of the missing other half1 sprinkle with fine crumbs1 and bake to a light brown4 ,you may use for these scallops of cold chicken1 lean lamb or veal4 ,see that you do not get the forcemeat too stiff4 ,scalloped peppers on the half-shell ,halve the peppers lengthwise1 remove seeds and membrane1 and parboil for five minutes4 ,when cold1 fill the halves with minced roast beef and fine bread-crumbs moistened with tomato juice4 ,bake in a covered pan1 basting every ten minutes4 ,at the end of a half hour remove to a hot platter and serve with tomato sauce poured over and around the halved peppers4 ,peppers and rice 7,a ,creole dish47 ,cook half a cupful of rice in plenty of boiling water1 a little salt1 for twenty minutes hard4 ,drain in a colander and set at the back of the range to dry off4 ,heap within a deep dish4 ,prepare your peppers as already directed4 ,slice as for frying in the usual way4 ,when you take them from the cold salt and water1 fry them in a great spoonful of butter4 ,lift them from the pan and chop rather coarsely4 ,add to the hot butter and peppers a teaspoonful of onion juice and two tablespoonfuls of stock4 ,boil up and pour upon the rice4 ,set in the oven1 covered1 for three minutes1 and serve4 ,,poke ,,stalks ,cut as you would asparagus1 when they are but a few inches high4 ,they are then tender and succulent1 and are thought by some imaginative vegetarians to resemble the 8aristocrat0 in flavor4 ,they are undeniably wholesome--also inexpensive4 ,scrape the stalks and lay in cold water for an hour4 ,tie loosely together with a piece of soft twine1 put over the fire with enough salted water to cover them1 and boil until tender4 ,drain1 sprinkle lightly with salt and pepper and lay upon a platter on slices of buttered toast4 ,pour white sauce over all4 ,,potatoes 8,the ,tyrant ,potato0 is not assailed ignorantly1 nor yet flippantly4 ,after careful study of its properties1 its works and its ways1 the utmost concession that is now made to peculiar prejudice is in the declaration that1 since people will make potatoes nine-tenths of their vegetable diet1 it is essential to the national digestion that the ninety-three parts of water and of starch contained in the tuber be cooked in such manner as shall render the esculent as palatable and as little hurtful as is practicable when the constituents are not to be ignored4 ,the above protest stands at the head of that section of the 8,,national ,,cook ,,book0 which is headed 8,,potatoes40 ,i wrote it ten years ago1 and am 8of the same opinion still40 ,talk against it as we may1 the potato holds its sway in defiance of chemistry and dietetics1 and our ,johns1 one and all1 insist upon its daily appearance4 ,as one weary housewife said to me3 8,if ,i give my fingers to be burned in the preparation of a half dozen vegetables and have not potatoes in the number1 my culinary and housekeeping skill are as sounding brass and tinkling cymbals--to my husband1 at least4 ,and ,i am so tired of the same old ways of cooking the same old potatoes60 ,her remark made me wonder why housekeepers adhere to the 8same old ways40 ,why not try new ones8 ,one hint may be acted upon with advantage to cook and to eaters4 ,one of the bugbears to the housewife is paring potatoes4 ,it is not a pleasant task1 and the necessity of performing it recurs with disagreeable frequency4 ,the housekeeper is wise if1 while the potatoes are in the process of peeling1 she pares and cooks more than enough for the repast for which they are intended1 and by utilizing the cold left-overs does away with the necessity of peeling more of the tyrannical starch-and-water for the next meal4 ,a majority of the recipes herewith given are based upon the supposition that she has done this4 ,new potatoes with cream sauce 7,contributed7 ,boil the potatoes in salted water until done4 ,drain and cover with a white sauce made as follows3 ,put two tablespoonfuls of butter into a saucepan and when it begins to bubble add two tablespoonfuls of flour2 let them cook for one minute1 then add one pint of hot milk1 season with salt and pepper and a half teaspoonful of chopped parsley4 ,potatoes1 boiled au natural ,wash1 drop into boiling water slightly salted1 and cook fast until a fork will pass easily into the largest4 ,turn off the water1 throw in a handful of salt1 and set the pot1 uncovered1 at the back or side of the range1 to dry the potatoes 8off40 ,serve in their skins4 ,boiled potatoes ,pare with a sharp knife1 and as thin as possible4 ,much of the mealiness of the potato depends upon this4 ,the scullion who slashes away chunks of her beloved edible really deprives it of its chief merit1 and all its comeliness4 ,have a pot of boiling water ready1 salt it slightly and boil fast until a fork pierces the largest readily4 ,throw off the water immediately1 sprinkle with salt1 and dry out as directed in last recipe4 ,baked potatoes 7,no4 #a7 ,select fine potatoes of uniform size4 ,wash1 wipe and bake until the largest yields to the pressure of thumb and finger4 ,serve wrapped in a hot napkin4 ,if the eater will knead his potato skilfully between his fingers before breaking it open1 he will find a mealy mass upon opening it4 ,never cut a baked potato4 ,it makes it 8soggy40 ,baked potatoes 7,no4 #b7 ,pare and parboil2 then set in an open bakepan in the oven and bake about half an hour1 basting freely with butter or dripping until you have a delicate brown 8glaze0 upon each4 ,these may be eaten as a separate dish1 or as a garnish for roast beef4 ,stuffed potatoes ,bake eight large potatoes until done4 ,cut off the tops with a sharp knife and scoop out the insides with a small spoon4 ,set aside the skins for future use4 ,with the back of a spoon mash the potatoes smooth1 rub into them two tablespoonfuls of butter1 a gill of cream1 two teaspoonfuls of finely minced onion1 a teaspoonful of minced parsley and salt and cayenne pepper to taste4 ,when you have worked these ingredients to a smooth mass1 beat in the stiffened whites of two eggs4 ,fill the empty potato skins with this creamy mixture1 heaping it high4 ,stand the potato cases on end1 side by side1 in a baking-pan and set in the oven until the potato protruding from the tops is a delicate brown4 ,potatoes on the half-shell ,bake large smooth potatoes1 and cut each carefully in half lengthwise4 ,scrape out the insides1 leaving the skins whole4 ,beat what you have taken out to a cream with melted butter1 cream or milk1 season with pepper and salt1 and fill the 8shells10 rounding the potato on top4 ,put a dot of butter upon each and brown lightly upon the upper grating of your oven4 ,potato souffl ,into two cupfuls of mashed potato work three cupfuls of hot milk in which two tablespoonfuls of butter have been half melted4 ,beat out all the lumps until you have a smooth pure4 ,season with salt and pepper4 ,beat four eggs very light and whip them into the potato and milk4 ,when thoroughly mixed pour into a deep greased pudding-dish and bake in a good oven until 8set0 and delicately browned4 ,potato croquettes ,warm in a double boiler two cupfuls of mashed potatoes and stir into this two teaspoonfuls of butter and the beaten yolks of two eggs4 ,add enough milk to make the paste of the right consistency to handle easily4 ,with lightly floured hands form into croquettes and set aside to cool4 ,when cold1 dip in beaten egg and roll in cracker-dust4 ,set in the ice-box for several hours longer and fry in deep cottolene or other fat4 ,potato fritters ,peel and boil four large potatoes1 and when they are cold cut into tiny bits4 ,make a batter of two eggs--beaten light--a cupful of milk and a cupful and one-half of flour sifted twice with a half teaspoonful of baking-powder4 ,now add the minced potatoes1 mix well and season with salt4 ,drop this mixture by the spoonful into deep1 boiling cottolene or other fat4 ,when the fritters are done lift them out with a perforated spoon1 and lay them in a hot colander to drain free of fat4 ,scalloped potatoes ,put a layer of sliced cold-boiled potatoes in the bottom of a buttered pudding-dish1 sprinkle with crumbs and bits of butter4 ,put in another layer of potatoes and more crumbs until the dish is full1 having the topmost layer of the buttered crumbs4 ,moisten all by pouring carefully into the dish a cupful of well-seasoned white stock4 ,bake for twenty minutes4 ,stewed potatoes 7,no4 #a7 ,peel1 cut into neat1 small dice and lay in cold water for an hour4 ,put over the fire in boiling water1 slightly salted1 and cook tender4 ,turn off the water and pour in a large cupful of hot milk1 in which you have stirred a pinch of soda4 ,boil one minute and stir in a tablespoonful of butter rubbed into one of flour4 ,pepper and salt1 add a tablespoonful of onion juice and a tablespoonful of minced parsley4 ,simmer for another minute1 and serve4 ,stewed potatoes 7,no4 #b7 ,peel potatoes and cut them into neat squares4 ,lay in cold water for an hour1 drain1 and put them over the fire in salted boiling water4 ,stew until they are tender1 but not soft4 ,turn into a colander to drain4 ,cook together in a saucepan a heaping teaspoonful1 each1 of butter and browned flour1 and pour upon them a pint of weak beef stock4 ,when you have a smooth1 thick sauce1 season with pepper1 salt and a little onion juice1 and mix with the potato dice4 ,hashed and browned potatoes ,pare1 cut very small and evenly1 and put into a saucepan with a finely minced onion and a stalk of celery chopped into tiny bits4 ,cover with salted boiling water and cook tender4 ,drain off the water1 supplying its place with milk1 heated with a pinch of soda4 ,bring to a bubble and stir in a large tablespoonful of butter1 rubbed to a cream with one of flour4 ,pepper1 salt1 mix well--but taking care not to break the potatoes--take from the fire1 stir and toss for a moment1 then turn all into a greased pudding-dish1 sprinkle crumbs on the top and brown in a good oven4 ,potatoes la duchesse ,peel and boil enough potatoes to make a pint when mashed4 ,mix with them the yolk of an egg1 two tablespoonfuls of melted butter and the same quantity of cream4 ,turn this mixture upon a pastry-board and press it flat and smooth4 ,with a sharp knife cut the potato paste into squares of uniform size4 ,slip a cake-turner under each square and transfer it carefully to a greased baking-pan4 ,set in a cold place to stiffen1 then sprinkle with grated ,parmesan cheese1 and bake in a quick oven to a delicate brown4 ,potatoes la ,lyonnaise ,cut cold boiled potatoes into tiny dice of uniform size4 ,put two great spoonfuls of butter into the frying-pan and fry two sliced onions in this for three minutes4 ,with a skimmer remove the onions and turn the potatoes into the hissing butter4 ,toss and stir with a fork that the dice may not become brown4 ,when hot1 add a teaspoonful of finely chopped parsley and cook a minute longer4 ,remove the potatoes from the pan with a perforated spoon1 that the fat may drip from them4 ,serve very hot4 ,savory potatoes ,heat in a double boiler a quart of milk and put into it three sliced onions4 ,boil for ten minutes1 strain out the onions1 return the milk to the fire1 and stir into it two teaspoonfuls of butter rubbed into two of flour1 and two teaspoonfuls of minced parsley4 ,when the milk is as thick as cream1 add to it two cupfuls of sliced cold boiled potatoes4 ,season with pepper and salt1 and as soon as the potatoes are hot1 pour all into a greased pudding-dish1 sprinkle bread-crumbs over the top and bake until brown4 ,potatoes and corn 7,a 8left-over407 ,cut the kernels from six ears of boiled corn4 ,cut eight cold boiled potatoes into small dice of uniform size4 ,put into a frying-pan a tablespoonful of butter and turn the potatoes and corn into this2 salt and pepper4 ,fry1 tossing and stirring constantly1 for ten minutes4 ,fried potato hash ,chop cold boiled potatoes1 season with salt1 pepper and onion juice4 ,have two tablespoonfuls of good dripping1 hissing hot1 in a frying-pan2 put in the potatoes and pat smooth4 ,cook slowly1 turning the frying-pan occasionally that they may brown evenly on the bottom4 ,in about twenty minutes they should be nicely colored and crusted into a thick sheet4 ,reverse carefully upon a hot platter4 ,brown creamed potatoes ,cut eight potatoes into small dice of uniform size1 boil tender in salted water1 drain and stir into a pint of milk which has been thickened with a tablespoonful of flour rubbed into one of butter2 season4 ,turn all into a deep dish and bake until brown4 ,potatoes with cheese sauce ,boil a dozen potatoes and1 while hot1 mash soft with hot milk and melted butter1 adding salt and white pepper to taste4 ,whip light and heap in the center of a fire-proof platter4 ,smooth the sides of the mound with a knife and carefully remove about a cupful of potato from the center of the mound1 leaving a cavity in its place4 ,dip a feather or brush in the beaten white of an egg and wash the inside of the hollow and the top and sides of the mound with this4 ,now set in the oven to get very hot and to brown lightly4 ,when done draw to the door of the oven and fill the hollow with the sauce--made according to the following recipe--sprinkle the potatoes and cheese with crumbs and return to the oven for five minutes before sending to the table4 ,sauce for the above ,heat a cupful of milk with a generous pinch of soda2 season with pepper1 salt and onion juice1 and thicken with a heaping tablespoonful of butter cooked to a roux with one of flour2 cook one minute and add three large spoonfuls of grated ,parmesan cheese4 ,mashed potatoes ,boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tablespoonful of melted butter4 ,whip for fully five minutes with two forks1 then pile upon a hot platter4 ,potato hillock ,boil potatoes1 dry at the back of the range1 salting well1 and rub through a vegetable press or colander upon a fire-proof platter4 ,as they fall let them form a conical hillock in the middle of the platter4 ,grate cheese thickly over the hillock and brown lightly upon the upper grating of your oven4 ,potatoes ,parisienne ,parisienne potatoes are cut into small balls from raw potatoes with a ,french vegetable cutter or a round spoon4 ,they may be either fried1 or boiled and served with matre d'htel sauce4 ,french fried potatoes ,peel potatoes1 cut into strips1 and lay in iced water for at least an hour4 ,drain and pat dry between the folds of a clean dish-towel that should absorb every drop of moisture4 ,have ready a kettle of deep cottolene or other fat1 heated gradually until it is boiling hot4 ,test this by dropping in a bit of the potato4 ,it should rise to the top and brown immediately4 ,put in the potatoes1 fry to a golden brown1 drain1 first in a hot colander1 then shake in heated tissue paper before transferring to a hot dish lined with a napkin4 ,saratoga chips ,peel the potatoes and proceed as directed in preceding recipe when you have cut them into slices as thin as shavings4 ,potatoes au gratin ,slice potatoes thin and put in layers in a greased pudding-dish1 sprinkling each layer with salt1 pepper and bits of butter4 ,when all are in1 pour in a gill of hot water or hot milk1 and sprinkle the top layer of potatoes thickly with cracker-crumbs mixed with salt and pepper and bits of butter4 ,bake1 covered1 for half an hour4 ,uncover and brown4 ,potato omelet ,make an omelet in the usual way2 have ready by the time it is done1 and lay upon it1 this mixture1 then fold down3 ,cook one small minced onion in one tablespoonful of dripping until yellow1 add one cupful of cold boiled potatoes1 chopped fine1 and cook until slightly colored1 stirring frequently4 ,shake into it a little pepper and salt and one teaspoonful of finely minced parsley4 ,set into the oven to keep warm until the omelet is ready4 ,potato dumplings 7,no4 #a7 ,grate ten or twelve large raw potatoes4 ,put the grated pulp into a muslin bag and press out the juice4 ,turn into a bowl and add one-third as much boiled potato that has been run through a vegetable press4 ,salt to taste and beat in a raw egg until you have a smooth1 creamy paste4 ,make into dumplings with well-floured hands1 and roll each in flour to prevent them from sticking together while they are boiling4 ,have a pot of water at a hard boil1 drop in the dumplings and cook from ten to twelve minutes4 ,test by taking one out and cutting in two to see if it is done in the center4 ,take up with a skimmer and serve at once1 as they soon get heavy4 ,serve them with any kind of roast meat1 or alone with gravy4 ,potato dumplings 7,no4 #b7 ,peel medium-sized potatoes that have been partly boiled 7not quite soft74 ,when cold1 grate2 to three parts of the potatoes take one part of grated wheat bread1 and add small squares of wheat bread browned in butter1 then crushed into crumbs4 ,to each pint of the above add two eggs1 well-beaten1 two ounces of melted butter and nutmeg to suit taste4 ,mix all thoroughly and form into round dumplings the size of an egg1 or larger1 as preferred4 ,roll in flour and boil in salted water until dry inside1 or about fifteen minutes4 ,serve with roast meats4 ,always use mealy potatoes4 ,potato balls 78,kartoffelklsse07 7,a ,german recipe47 ,peel1 boil and mash potatoes2 put aside to cool4 ,three cupfuls of potatoes1 one cupful of bread1 two eggs1 well-beaten1 separately2 pepper1 salt and nutmeg to taste1 and some chopped parsley that has been heated in butter4 ,the bread should be prepared as for croutons1 crusts removed1 cut in squares1 browned in butter in the oven1 then crushed4 ,the mixture should be very stiff4 ,mold into small balls and drop into boiling1 well-salted water2 keep water boiling for fifteen minutes1 when the klsse should be about twice the original size and done to the center4 ,they may be served with bread-crumbs browned in butter1 placed on the top of each dumpling1 or with tomato sauce4 ,with chopped meat filling the center of the dumplings they can also be varied4 ,if too moist1 use flour or bread-crumbs in molding4 ,a good cook has the knack of dropping from the spoon without molding1 but this is hard to do4 ,the klsse should be the size of small apples when finished4 ,americans very often use a trifle of baking-powder to insure lightness in these4 ,germans depend on good beating4 ,,sweet ,,potatoes ,boiled sweet potatoes ,wash and cook in boiling water until soft4 ,set in a moderate oven for ten minutes to keep them from being watery4 ,baked sweet potatoes ,they are seldom cooked in any other way at the ,south1 where they are native to the soil1 and at their best estate4 ,wash and wipe and bake in a good oven until tender4 ,glazed sweet potatoes ,parboil in their skins1 peel and lay in a bake-pan4 ,cook1 basting often with butter1 until they are a golden brown4 ,scallop of sweet potatoes and bacon ,this is a good 8left-over0 when you have a little cold corned ham and some cold boiled or baked sweet potatoes4 ,mince the meat--the fatter the better--and put a layer in the bottom of a bake-dish4 ,cover with sweet potato dice1 pepper1 and put in more bacon4 ,when all the materials are used up1 cover with crumbs2 add enough milk to wet the crumbs1 cover and bake half an hour4 ,uncover and brown4 ,sweet potatoes au gratin ,parboil the potatoes1 peel and slice while hot4 ,butter a deep dish well2 put in a layer of potatoes1 sprinkle with sugar1 salt1 pepper1 and dot with butter2 then a stratum of fine crumbs2 season in the same way1 leaving out the sugar4 ,the uppermost layer should be of crumbs and well buttered4 ,pour in four tablespoonfuls of warm water to generate steam1 cover closely and bake half an hour4 ,uncover and brown4 ,this is an especially nice dish for a family dinner1 and always liked by children4 ,buttered sweet potatoes ,boil sweet potatoes and peel them4 ,lay in a deep dish and upon each potato put a teaspoonful of butter4 ,set in the oven and heat until the butter sizzles about the edge of the dish4 ,then send to the table4 ,sweet potato croquettes ,into two cupfuls of boiled and mashed sweet potatoes beat a tablespoonful of butter1 and stir in a saucepan over the fire until smoking hot4 ,now remove and add a tablespoonful of cream and the yolks of two eggs4 ,when cold1 form into croquettes and roll each croquette in beaten egg and cracker-crumbs4 ,arrange all on a platter and set in a cold place for several hours before frying in deep cottolene or other fat to a golden brown4 ,sweet potato puff ,into two cupfuls of boiled and mashed sweet potatoes beat three whipped eggs1 a cupful of milk1 two tablespoonfuls of melted butter and seasoning to taste4 ,beat hard and bake in a greased pudding-dish4 ,sweet potato and chestnut croquettes ,boil and mash enough sweet potatoes to make two cupfuls1 and enough ,spanish chestnuts to make one cupful4 ,rub the nuts and potatoes together while hot and beat into them two tablespoonfuls of butter1 four teaspoonfuls of cream1 two beaten eggs1 and season to taste4 ,when cold1 form into croquettes1 roll in egg and cracker-crumbs1 and set in a cold place for an hour before frying in deep1 boiling cottolene or other fat4 ,,rice ,boiled rice ,into three pints of hot salted water1 when at a fast boil1 throw half a cupful of raw rice1 previously washed and picked over4 ,keep it at a furious boil for twenty minutes1 when test a grain to see if it is done4 ,if it is soft1 drain away every drop of water2 set the uncovered pot at the back of the range for two minutes to dry off the rice1 and serve4 ,not a spoon should touch it while cooking1 and each grain should be whole and apart from the rest4 ,this1 the one and only way to boil rice properly1 is also the easiest4 ,shake the saucepan up three times while the rice is in cooking1 to make sure it does not clog4 ,pasty rice is as abhorrent to those who have eaten it cooked according to this recipe as sodden1 gluey potatoes4 ,serve in a hot1 uncovered dish4 ,eat with butter1 salt and pepper1 and you will not regret the tyrant potato1 should he fail to appear4 ,buttered rice ,spread three cups of cold boiled rice upon a platter and set in the open oven that every grain may dry4 ,meanwhile1 heat a little butter in the frying-pan and fry a sliced onion in it4 ,when the slices are browned remove them with a perforated spoon1 and lay the rice by the spoonful in the pan4 ,stir until each grain is coated with the butter2 turn the rice into a heated colander1 shake hard1 and set at the side of the range for five minutes4 ,serve in a deep vegetable dish4 ,rice croquettes ,boil as directed in first recipe2 drain1 and beat in two whipped eggs1 half a cupful of milk 7or cream if you have it71 a little butter1 a teaspoonful of sugar1 a little mace1 pepper and salt4 ,set by until perfectly cold1 form into croquettes1 roll in egg and fine crumbs1 leave on ice for an hour and fry in boiling deep cottolene or other fat4 ,you can make the croquettes of cold boiled rice if you have it1 but it is hardly as good for the purpose as the hot4 ,the croquettes seldom have the consistency of those made up while the rice is hot4 ,rice and tomato croquettes ,when the rice has boiled ten minutes drain off the water and cover the rice with tomato juice1 already heated and seasoned with pepper1 salt and sugar4 ,cook ten minutes more1 or until the rice is tender4 ,take from the fire1 add a great spoonful of butter and a teaspoonful of onion juice2 the beaten yolks of three eggs1 and1 when you have beaten these in1 two tablespoonfuls of grated ,parmesan cheese4 ,set in a pan of boiling water and stir over the fire for five minutes4 ,turn out and let it get perfectly cold4 ,make into croquettes1 roll in egg and cracker crumbs2 set on ice for an hour and fry in hot1 deep cottolene or other fat4 ,drain and serve4 ,boiled rice with tomato sauce ,boil in the usual way1 dish1 and pour over it1 loosening with a fork that the sauce may penetrate to every part1 a generous cupful of rich tomato sauce1 seasoned with pepper1 salt1 onion juice and sugar1 and1 finally1 with two tablespoonfuls of grated cheese4 ,savory rice ,prepare as in last recipe1 but add a small cupful of good stock to an equal quantity of tomato sauce2 cook together for two minutes and pour over the rice4 ,rice pudding as a vegetable ,boil one cupful of raw rice twenty minutes1 or until soft1 but not broken4 ,beat four eggs light1 and when you have stirred a tablespoonful of butter into the rice add these and season with pepper and salt4 ,stir in1 gradually1 a scant quart of milk2 beat all well for one minute1 turn into a buttered pudding-dish and bake1 covered1 half an hour2 then brown4 ,it should be as light as a souffl1 and must be eaten at once4 ,a pleasing accompaniment to roast poultry of any kind4 ,savory rice pudding ,boil and drain a cupful of rice4 ,stir into it1 while hot1 a tablespoonful of butter and a cupful of hot milk with which has been mixed a teaspoonful of corn-starch dissolved in cold water4 ,add a well-beaten egg1 salt and pepper1 and spread upon a platter to cool4 ,meanwhile make ready two cupfuls of chopped meat of almost any kind--poultry1 veal1 lamb1 mutton1 beef1 giblets1 liver--or a mixture of several--whatever you have on hand4 ,chop half a can of mushrooms and work in2 season highly with paprika1 kitchen bouquet and onion juice4 ,some even put in a little curry4 ,moisten slightly with gravy and when the rice has cooled mix all well together4 ,butter a cake mold lavishly1 put the pudding into it2 fit on a close top and set in a pot of boiling water4 ,cook steadily for at least two hours4 ,dip the mold into ice-water to loosen the pudding from the sides1 and turn out upon a hot platter4 ,send tomato sauce1 mixed with grated cheese1 around with it1 or any gravy you may chance to have left over4 ,molded rice 7,no4 #a7 ,boil a cupful of raw rice ten minutes2 drain and pour over it1 in place of the water1 two cupfuls of chicken gravy or stock made from chicken1 duck or turkey bones1 seasoned well with salt1 pepper and onion juice4 ,set in boiling water uncovered1 and cook gently until quite dry4 ,turn into a bowl wet with hot water1 press down firmly and reverse the bowl upon a hot platter4 ,cover the mound with grated cheese1 brush all over with beaten white of egg1 sift grated cheese upon the egg1 and set upon the top grating of your oven to color slightly4 ,molded rice 7,no4 #b7 ,boil a cupful of rice in plenty of hot salted water until soft4 ,drain and dry off4 ,stir into it a great spoonful of butter1 a teaspoonful of onion juice and the beaten yolks of two eggs1 with salt and pepper to taste4 ,stir over the fire in a bowl set in boiling water for two minutes1 using a fork that you may not break the rice to pieces4 ,turn into a round-bottomed bowl wet with cold water1 and press down hard4 ,reverse the bowl upon a fireproof platter1 cover the molded rice thickly with a meringue made of the whites of the eggs beaten stiff1 and set upon the top grating of the oven for three minutes to form4 ,eat with drawn butter4 ,spanish rice 7very nice7 ,boil one cupful of rice until tender in plenty of boiling water1 salted2 drain and dry off4 ,chop a quarter of a pound of fat salt pork1 and fry in a pan4 ,when it hisses put into the pan two medium-sized onions1 also minced4 ,chop two green sweet peppers 7seeded1 of course71 and mix with the rice1 then the pork and onions1 and enough tomato sauce to moisten the mixture well4 ,butter a bake-dish1 add salt and pepper1 if needed1 to the rice1 and put into the dish4 ,coat thickly with fine crumbs and bake1 covered1 for twenty minutes2 then brown4 ,rice timbales ,pack hot boiled rice in slightly buttered timbale molds2 let them stand in hot water for ten minutes2 run a pointed knife around the sides2 turn from the molds and serve as a garnish for curried meats or boiled fowl4 ,,salsify1 ,,or ,,oyster-,,plant ,stewed salsify ,scrape the roots1 throwing them at once into cold water1 that they may not blacken4 ,cut into inch lengths and put over the fire in boiling salted water4 ,stew until tender4 ,drain off the water and pour upon the salsify in the saucepan a cup of hot milk4 ,after it has simmered five minutes add a tablespoonful of butter and three tablespoonfuls of cracker dust2 season to taste and serve4 ,mock fried oysters ,wash1 trim and cook a bunch of oyster-plant 7or salsify7 in boiling salted water until tender4 ,drain and scrape off the skin4 ,mash well1 and if stringy rub through a colander4 ,to one pint of the mashed salsify add one teaspoonful of flour1 one tablespoonful of butter1 one well-beaten egg1 and salt and pepper to season highly4 ,take up a small spoonful and shape it into an oval about the size of a large oyster2 dip each lightly in flour or very fine cracker crumbs1 and brown on each side in hot butter4 ,salsify fritters ,scrape the salsify and grate it fine4 ,if you have a machine for grinding vegetables1 use that1 as the process of grinding is so rapid that there is not time for the salsify to discolor before it is prepared4 ,have made a batter of two beaten eggs1 half a cupful of flour1 a gill of milk1 and salt to taste4 ,beat hard1 and whip the grated salsify into this4 ,drop by the spoonful into deep1 boiling cottolene or other fat4 ,when the fritters are of the right shade of brown1 drain them quickly in a hot colander to free them of superfluous grease4 ,serve very hot4 ,scalloped salsify ,wash and trim1 but do not scrape fine roots of salsify4 ,boil in salted water until tender4 ,drain1 scrape1 clean and cut into inch lengths4 ,pack into a buttered bake-dish1 alternately with thick white drawn butter1 well seasoned1 and fine bread-crumbs1 seasoned and buttered4 ,the top layer should be crumbs wet with cream4 ,cover closely and bake half an hour2 then brown delicately4 ,not a bad imitation of scalloped oysters4 ,,spinach 8,spinach is one of our most valuable vegetables4 ,it contains salts and is slightly laxative4 ,in order to retain all the nutritive value and the salts in the spinach it is best to cook in a steamer4 ,it should be cooked just long enough to be tender1 which is from ten to fifteen minutes4 ,spinach1 if cooked too long1 will lose its flavor and color40 ,thus writes an able authority upon dietetics4 ,in three sentences we have here condensed the cardinal rules for preparing this queenly esculent for the use of the human animal4 ,opposed to one clause of the summary we have the story of a noted epicure who found spinach so much better when warmed up for the thirteenth time that he ordered his cook to cook it thirteen times on the first day of serving4 ,boiled spinach1 plain ,pick over the spinach1 rejecting all yellow or dried leaves4 ,wash in four waters1 letting it soak in the last cold bath for three-quarters of an hour4 ,put into a large pot over the fire with just enough cold water to cover it4 ,cook for twenty minutes1 or until tender4 ,drain in a colander1 then turn into a wooden chopping-bowl and chop very1 very fine4 ,return the spinach to the saucepan1 stir into it a great spoonful of butter1 and salt and pepper to taste4 ,mound the spinach on a hot platter1 and garnish with slices of hard-boiled eggs4 ,spinach la crme ,pick over and wash the spinach as in the last recipe4 ,after soaking in the fourth water1 put the leaves1 with the moisture still clinging to them1 into a large pot1 and cover closely4 ,the moisture on the leaves and the juice of the vegetables will form enough liquor to prevent scorching4 ,cook for twenty minutes1 stirring well several times during the process4 ,sprinkle with salt and turn into a colander to drain4 ,press out the liquid1 turn the spinach into a chopping-bowl and chop as fine as possible4 ,cook together in a saucepan one tablespoonful of flour and two of butter1 and1 when they are blended1 pour the spinach upon them4 ,season and cook for several minutes1 stirring constantly4 ,pour upon the spinach a small cupful of cream in which a pinch of soda has been dissolved1 and cook three minutes longer1 still stirring4 ,now add pepper and salt to taste and a pinch of nutmeg1 and beat hard for three minutes4 ,serve smoking-hot1 garnished with small triangles of toast4 ,spinach puff ,boil as in the former recipe1 chop 8exceeding small10 and beat in a tablespoonful of melted butter1 salt1 pepper and a pinch of nutmeg4 ,set aside until cool1 then stir in a gill of cream1 the whipped yolks of two eggs and the stiffened whites of three4 ,beat hard and turn into a deep1 greased pudding-dish4 ,bake for twenty minutes1 and serve at once4 ,spinach souffl ,boil the spinach and chop fine4 ,add the beaten yolks of two eggs1 a tablespoonful of melted butter1 salt and pepper to taste4 ,set this mixture away to cool4 ,when cold1 beat into it a half-gill of cream and the frothed whites of three eggs4 ,turn into a buttered pudding-dish1 and bake quickly in a hot oven to a light brown4 ,serve as soon as it is removed from the oven4 ,spinach pts ,boil the spinach1 press out every drop of water and chop fine4 ,cook together in a saucepan a tablespoonful of butter and two of flour4 ,add the spinach with pepper and salt to taste2 cook for five minutes4 ,butter the insides of muffin-tins or pt-pans1 and press the spinach hard into these4 ,set in the oven to keep hot while you make a white sauce4 ,carefully turn out the forms of spinach on a hot platter1 lay a slice of hard-boiled egg on the top of each form and pour the white sauce around it4 ,,squash ,the summer squash differs from the winter variety in having a tender shell and in being very juicy4 ,both may be cooked in a variety of ways1 and form many appetizing dishes4 ,in opening the winter squash it is often necessary to exert great strength to break through the outer rind--some housekeepers using a small saw for the purpose4 ,the summer vegetable may be easily peeled or sliced with an ordinary case-knife4 ,boiled squash ,wash two summer squashes1 pare them1 and cut into pieces about an inch square4 ,put them over the fire in a saucepan of boiling water and boil steadily for twenty-five minutes4 ,drain in a colander1 pressing hard to extract the water1 turn into a wooden bowl and mash with a potato-beater until free from lumps4 ,now beat in a heaping tablespoonful of butter2 salt and pepper to taste4 ,return to the fire just long enough to get very hot1 stirring all the time4 ,serve in a deep vegetable dish4 ,baked squash ,peel1 boil and mash two small squashes4 ,when cold1 beat in two tablespoonfuls of melted butter1 two whipped eggs1 a gill of cream and salt and pepper to taste4 ,turn into a greased bakedish1 sprinkle with bread-crumbs and bake for a half-hour4 ,a good way to use squash left over from yesterday4 ,creamed squash ,peel two summer squashes and cut into dice of uniform size4 ,boil for fifteen minutes in salted water1 or until tender1 but not broken4 ,drain carefully in a colander and keep hot while you cook together two heaping teaspoonfuls of butter and the same quantity of flour until they bubble2 then pour upon them a cupful and a half of sweet milk4 ,stir until smooth2 turn in the squash dice1 season liberally with salt and white pepper1 and serve4 ,scalloped squash ,peel1 wash and boil three summer squashes according to directions given in the recipe for boiled squash4 ,beat two eggs light1 and whip into them a small cupful of rich sweet milk1 and a tablespoonful of melted butter4 ,beat this mixture into the mashed squash1 season with salt and pepper and turn all into a greased pudding-dish4 ,sprinkle with bread-crumbs and bits of butter1 and bake4 ,squash pancakes ,boil and mash two squashes1 and when cold beat into them two tablespoonfuls of melted butter1 a quarter of a teaspoonful of salt1 a pint of milk1 two eggs and a cupful of flour in which has been sifted a teaspoonful of baking-powder4 ,beat hard for five minutes4 ,have a soapstone griddle heated1 and drop the mixture by the spoonful on this4 ,if the cakes are too stiff1 add a little more milk4 ,serve hot with butter4 ,these are good with broiled steaks or chops4 ,squash fritters ,peel and slice the squash1 and boil in salted water for a little over five minutes4 ,carefully remove the slices and drop into iced water4 ,when cold1 drain in a colander and pat dry between the folds of a dish-towel4 ,dip each slice in beaten egg1 then in cracker crumbs1 and when all are thoroughly coated set in a cold place for an hour4 ,have ready a kettle of boiling dripping2 drop the squash slices carefully into this and fry to a golden brown4 ,drain in a heated colander1 sprinkle with pepper and salt1 and serve4 ,,tomatoes ,the nineteenth century was a third gone before the world on this side of the sea began to appreciate the beneficent qualities of what our foremothers used to call 8love apples40 ,there is no other vegetable that is of more value as a liver regulator and blood-cooler than the tomato4 ,the small quantity of calomel it contains acts as a corrective of biliousness1 and stimulates all the secretions of the body to activity4 ,eaten raw1 it is cooling and delicious1 and it may be cooked in so many and varied forms that one does not soon weary of it4 ,in the average home it appears as a salad1 in soup1 stewed1 and perhaps baked or scalloped4 ,when it has been thus served many housekeepers consider that they have exhausted its capabilities4 ,on the contrary1 they have hardly touched upon its possibilities4 ,the increasing familiarity with sauces as the cook's potent aids in converting old dishes into new1 has made tomato sauce popular as an accompaniment of certain compounds of macaroni1 but even those who use the sauce in this manner do not all know how admirable it is served with boiled or baked fish1 or with roast mutton1 or as a vehicle for shrimps1 or as a zest for eggs4 ,apart from this1 the tomato1 not made into a sauce1 but employed either fresh or canned1 may come to the table in a variety of easily-prepared and savory combinations that will appeal to the family caterer as being the new and inexpensive dishes she is always seeking4 ,raw tomatoes ,never scald them4 ,pare and strip off the skins4 ,set on ice until you are ready to serve4 ,cut up quickly1 lay within a chilled bowl and season1 as you serve1 with ,french dressing4 ,raw tomatoes and cucumbers ,cut off the tops of large1 firm tomatoes and carefully remove most of the pulp4 ,keep pulp and tomatoes in the refrigerator while you peel and cut into small dice ice-cold cucumbers4 ,mix the cucumber dice with the tomato pulp1 fill the tomato shells1 set them on crisp lettuce leaves and pour a great spoonful of mayonnaise dressing over each4 ,creamed tomatoes ,cut firm tomatoes into thick slices and fry them until tender in a couple of spoonfuls of butter4 ,have ready a white sauce made by cooking together a tablespoonful1 each1 of butter and flour to the bubbling point1 and then pouring upon them a half-pint of milk--or1 better still1 a half-pint of mingled milk and cream4 ,cook1 stirring constantly1 until the sauce thickens1 dish the tomatoes and turn the sauce upon them1 after seasoning them suitably with pepper and salt4 ,stewed tomatoes ,peel1 slice and put a quart of tomatoes over the fire in a nickel-steel-plated or agate saucepan--never in tin4 ,stew fast twenty minutes4 ,season with a lump of butter rolled in flour1 a teaspoonful of sugar1 salt and pepper to taste1 and two teaspoonfuls of onion juice4 ,stew five minutes longer1 and serve4 ,some cooks substitute fine dry crumbs for the flour4 ,unless some thickening is used1 the tomatoes will be watery and thin4 ,raw tomatoes and whipped cream ,pare large1 smooth tomatoes carefully1 and set on ice until chilled to the heart4 ,cut each in half when ready to serve1 sprinkle lightly with salt and paprika1 and heap with whipped cream4 ,a welcome entre in summer4 ,send around heated and buttered crackers and cream cheese with them1 or thin slices of buttered graham bread4 ,tomato croquettes ,these can be made either of fresh or canned tomatoes4 ,rub through a colander half the contents of a can of tomatoes into a saucepan with a thin slice of onion1 salt1 pepper1 two or three cloves1 and one tablespoonful of sugar4 ,cook for fifteen minutes1 thicken with corn-starch--four teaspoonfuls of it rubbed to a cream with a generous lump of butter4 ,let it boil up and add one egg4 ,pour the mixture out to cool4 ,when cool1 form into croquettes1 and dip them1 first1 in beaten egg1 then in fine crumbs2 set on ice for two hours before frying in deep1 boiling cottolene or other fat4 ,stuffed tomatoes 7,no4 #a7 ,cut the tops from large1 firm tomatoes1 and with a small spoon scoop out the insides4 ,to half of this pulp1 chopped1 add as much minced boiled ham and two tablespoonfuls of bread-crumbs4 ,season to taste and fill the tomatoes with this mixture4 ,set in a baking-pan and bake for twenty minutes1 covered2 then brown4 ,stuffed tomatoes 7,no4 #b7 ,cut the tops from large tomatoes and scrape out the pulp4 ,mix with this one part of bread-crumbs to two parts of minced boiled ham4 ,fill the tomato shells with this mixture1 put a bit of butter upon the top of each1 and set1 side by side1 in a bake-pan4 ,pour a cupful of soup stock over and around the tomatoes1 and bake until tender4 ,scalloped tomatoes ,grease a pudding-dish and put in the bottom of it a layer of peeled and sliced tomatoes4 ,cover with a layer of salted and peppered crumbs1 sprinkle with bits of butter and a little sugar4 ,now put in another stratum of tomatoes and more crumbs4 ,when the dish is full pour over all a cupful of well-seasoned soup stock1 sprinkle the top with crumbs1 and bake1 covered1 for fifteen minutes4 ,uncover and brown4 ,tomatoes and corn ,put a cupful1 each1 of stewed tomatoes and boiled corn over the fire together1 bring to a boil1 add half a teaspoonful of white sugar and1 if you like1 a dash of onion juice2 cook one minute longer and serve4 ,a good way of using yesterday's left-overs of these vegetables4 ,tomato fritters ,make a batter of a cupful of flour1 a cupful of water1 a tablespoonful of butter1 a saltspoonful of salt and the white of an egg4 ,the water should be just warm enough to melt the butter1 but not hot4 ,stir the two into the sifted and salted flour1 mixing carefully1 and1 lastly1 beat in the whipped white of an egg4 ,into the batter thus made dip rather thick slices of peeled tomatoes1 and fry in deep hot fat to a light1 delicate brown4 ,the tomatoes may be sprinkled with salt and pepper before dipping them in batter1 or the fritters may be seasoned after they are cooked4 ,tomatoes stuffed with meat ,select large1 firm tomatoes1 cut off the tops and scoop out the inside pulp4 ,do not peel4 ,chop fine a cupful of cold meat--it may be fowl1 tongue or ham1 or even lamb1 mutton or beef1 if the latter are well seasoned4 ,with the meat put a half cupful of fine bread-crumbs1 a tablespoonful of butter1 and salt1 pepper1 parsley and onion juice4 ,the quantity of these to be used must be determined by the amount of seasoning there is already in the meat4 ,after sprinkling the inside of the tomato shells with a very little salt and pepper fill them with the mixture of meat1 crumbs1 etc4 ,if this seems too dry it may be moistened with a small quantity of gravy or soup stock1 or even with milk or cream4 ,arrange the tomatoes in a pudding-dish1 replace the tops1 lay a cover over them and bake half an hour4 ,serve in the dish in which they were cooked4 ,tomatoes stuffed with corn ,prepare the tomatoes as in the preceding recipe1 place them in the bake-dish and fill them with a mixture of a cupful of grated green corn1 half a cupful of bread-crumbs1 a tablespoonful1 each1 of milk and butter1 a teaspoonful of white sugar1 and salt and pepper to taste4 ,tomatoes stuffed with rice ,fill tomato shells prepared as above directed with cold boiled rice1 to which have been added two tablespoonfuls of melted butter1 half a teaspoonful of onion juice1 salt and paprika4 ,when the shells are filled strew the contents of each thickly with grated cheese before laying on the tops4 ,bake1 covered1 half an hour4 ,tomatoes stuffed with macaroni ,prepare as in last recipe1 substituting cold1 boiled macaroni1 chopped1 for the rice1 and mixing cheese with the filling1 besides strewing it on the top4 ,tomatoes la crme ,cut unpeeled tomatoes into thick slices4 ,put into a frying-pan three tablespoonfuls of butter1 and fry the tomatoes for three minutes in this1 or until they are tender4 ,remove carefully and keep hot on a platter set in an open oven4 ,into the butter in the pan stir a tablespoonful of flour and cook until thoroughly blended2 then pour in gradually a half-pint of rich milk in which a pinch of soda has been dissolved4 ,stir all to a smooth sauce1 season and pour over the fried tomatoes4 ,tomatoes and poached eggs ,cook tomatoes by either of the preceding recipes1 or stew them until tender4 ,if you do the latter1 strain off the thin1 watery liquor that comes from them in cooking1 and set it aside for sauces or for seasoning4 ,make of the thick portion of the tomato a layer in the bottom of a platter1 seasoning to taste with pepper and salt1 and1 if desired1 with a few drops of onion juice2 make all very hot and lay on the bed thus prepared carefully poached eggs4 ,if fried eggs are preferred1 they may be substituted4 ,dust them with a little salt and pepper and serve at once4 ,tomato omelet ,peel and chop four tomatoes4 ,soak a cupful of bread-crumbs in a cup of milk and stir them into five beaten eggs4 ,add the chopped tomatoes1 season to taste and turn into a frying-pan in which two tablespoonfuls of butter have been melted4 ,cook until set1 turn upon a hot platter1 pour tomato sauce about the omelet1 and send at once to the table4 ,curried tomatoes ,put into a frying-pan a heaping tablespoonful of butter and half a small onion1 grated4 ,cook until the latter begins to brown--about two minutes--and stir in a scant teaspoonful of curry powder4 ,in this fry thick slices of tomato until tender1 sprinkle with salt and serve4 ,another method of preparing curried tomatoes is to cook them by the recipe given for creamed tomatoes1 adding a teaspoonful of curry powder to the cream sauce and pouring this over the fried tomatoes4 ,curried green tomatoes ,cut large green tomatoes into very thick slices4 ,melt in a frying-pan three tablespoonfuls of butter and fry in this a small onion1 sliced4 ,at the end of two or three minutes stir into the melted butter a teaspoonful of curry powder4 ,lay the tomatoes in this mixture and fry them on both sides4 ,when done1 drain1 sprinkle with salt and pepper1 and serve4 ,,turnips ,mashed turnips ,peel1 lay in cold water for an hour2 boil tender in hot1 salted water2 throw this off and fill up the pot with boiling water1 slightly salted4 ,cook five minutes in this1 drain well and rub through a colander or vegetable-press4 ,beat in a lump of butter rolled in a little flour1 salt and pepper to taste2 return to the saucepan and cook one minute1 stirring all the time4 ,turnips boiled1 plain ,pare and quarter4 ,cook tender in two waters2 drain1 dish2 pour a little melted butter1 seasoned with pepper and salt1 over them1 and serve hot4 ,young turnips stewed with cream ,pare1 lay in cold water one hour2 cook tender in two waters2 drain and cover with hot cream 7heated with a pinch of soda7 or hot milk1 if you have no cream4 ,simmer gently for five minutes2 stir in a white roux made by cooking together a tablespoonful of butter and one of flour1 salt and pepper1 and serve very hot4 ,young turnips with white sauce ,peel1 lay in cold water for an hour2 boil for ten minutes in fresh water1 cover with boiling1 slightly salted water1 and cook tender4 ,drain1 dish1 season and pour over them a good white sauce of drawn butter4 ,fried turnips ,peel and slice young turnips1 dropping them into cold water as you do so4 ,turn into a pot of boiling water1 and cook for twenty minutes4 ,drain carefully1 so as not to break the slices4 ,when cold1 dip each slice in beaten egg1 then in salted cracker dust1 and spread all upon a platter4 ,let them stand for an hour and fry in deep1 boiling fat to a golden brown4 ,turnips and carrots sauts ,peel and cut into dice of uniform size enough cold boiled turnips and carrots to make a cupful of each4 ,mix and sprinkle with salt and pepper4 ,melt two tablespoonfuls of butter in a frying-pan and turn the vegetable dice into this4 ,toss and turn in the hissing butter for five or ten minutes2 drain in a hot colander and dish4 ,kohlrabi turnips ,separate the turnip of the vegetable from the leaves that surround it and wash thoroughly4 ,cut into quarters and boil for twenty minutes in salted water4 ,drain2 sprinkle with salt and pepper1 and serve hot with melted butter4 ,kohlrabi with leaves ,remove the outer leaves from the swelled stalk1 or turnip2 wash thoroughly and throw into cold water4 ,drain both and put them on to boil in separate vessels of salted water4 ,when the turnips have cooked for ten minutes1 drain and pour over them fresh boiling water1 to which a tablespoonful of vinegar has been added4 ,boil for ten minutes longer2 drain1 scrape and slice4 ,dip the slices1 one by one1 in melted butter and lay about the edge of a hot platter4 ,drain the leaves which have been cooked tender1 turn into a chopping-bowl and chop very fine4 ,return to the fire with two tablespoonfuls of butter1 pepper and salt to taste4 ,beat to a smoking mass1 and heap in the center of the heated platter1 about the edge of which you have laid the sliced vegetable4 ,a ,,word ,,about ,,nuts ,nuts of all kinds are gaining in favor as articles of diet1 and are at their best in the autumn and winter4 ,they may be bought1 shelled and packed in boxes1 so that they are ready for immediate use4 ,the housekeeper of moderate means1 with an abundance of time at her disposal1 will find that it is cheaper to buy the nuts in their shells and crack them herself4 ,if she is so fortunate as to be able to despise the petty economies she will rejoice in the prepared nuts4 ,they will save her much tedious labor4 ,if ,spanish chestnuts are not to be procured when wanted1 large domestic chestnuts may be boiled and used in their stead4 ,chestnut croquettes ,boil a quart of ,spanish chestnuts in salted water4 ,while still hot1 remove the shells and skins and rub the nuts through a colander4 ,with a wooden spoon work to a smooth paste1 adding1 as you do so1 a tablespoonful of butter1 a saltspoonful of salt1 a dash of paprika1 a quarter of a teaspoonful of onion juice1 a handful of fine bread-crumbs1 and the unbeaten yolk of an egg4 ,put the paste in a double boiler over the fire and heat through4 ,with floured hands form into croquettes1 dip in beaten egg1 then in cracker dust1 and lay on a platter in the refrigerator for two hours4 ,fry in deep1 boiling cottolene or other fat2 drain in a colander1 and serve very hot4 ,english walnut croquettes ,crack1 extract the kernels1 blanch by pouring boiling water over them1 stripping off the loosened skins and dropping into cold water4 ,leave there for ten minutes2 take out1 dry between two soft towels and1 when crisp and perfectly dry1 proceed as with chestnuts in last recipe4 ,peanut stuffing for roast duck ,prepare the ducks for roasting and make a stuffing of bread-crumbs seasoned with butter1 pepper and salt4 ,chop a cupful of roasted and shelled peanuts to a powder and rub them into the bread-crumbs4 ,stuff the ducks with this mixture and roast1 basting frequently4 ,savory chestnuts ,boil and shell and skin large ,spanish chestnuts2 break each in half and cover with a thin giblet gravy4 ,or you may make a gravy of the legs and necks of a pair of fowls1 and thicken it with browned flour rolled in butter4 ,the gravy must be brown4 ,cook the chestnuts in it for ten minutes4 ,this is a pleasing accompaniment to roast poultry of any kind1 particularly roast turkey4 ,,even-,,threaded ,,living 8,come what may1 appearances must be kept up60 wrote a venerable gentlewoman to her daughter1 with whom life had grown suddenly hard by reason of her husband's pecuniary losses4 8,show a brave front to the world although there may be an empty purse and an empty larder behind it4 ,noblesse oblige60 ,the motto is grand--sometimes sublime4 ,there is an heroic side to the question1 of which ,i shall treat presently4 ,the ignoble side1 and that which forms the basis of most treatises on this subject1 crops up when appearances are all in all1 and make the life a continual lie1 like an embroidered silk stocking drawn over an unwashed foot4 ,one of my childish recollections is of a rich woman1 whose 8pair of parlors10 as she called them1 were richly carpeted1 curtained and furnished1 as was also a spacious dining-room on the same floor4 ,when there was no company the family sat in a back room adjoining the kitchen4 ,the worthy woman1 visiting a sister-housewife1 was scandalized at learning that she1 her husband and six children actually used the parlors 8every day and ,sunday1 too10 and ate habitually in a dining-room 8where there was an elegant ,brussels carpet on the floor40 8,my dear ,mrs4 ,blank60 cried the wealthy economist1 8do you expect to have all this and heaven1 too80 8,i expect to enjoy heaven the more for having made the best of the ,father's gifts to me here10 answered the matron of advanced ideas4 ,ideas1 which ,i record with devout gratification1 are fast relegating to a dusty and dishonored past1 the 8best room0 of farmhouse and town mansion never opened except for visitors4 ,with it is going the basement sitting-room1 8low0 in every sense of the word1 which used to be thought good enough for the family4 ,expensive furniture1 kept with real china and solid silver for 8occasions0--that is1 when appearances must be kept up before comparative strangers and acquaintances for whom1 taken as individuals1 the appearance-worshipers care less than nothing2 fine clothes1 worn above mean undergarments2 sounding phrases aired1 like the reserve of linen sheets1 for company use--have more influence upon character than we are willing to believe4 ,it is well to put the best foot foremost4 ,it is better to have both feet decently shod and alike serviceable4 ,each of us knows plenty of people who have company tones1 company smiles1 company phraseology1 company opinions--unwisely kept for show4 ,one and all1 singly and collectively1 they mean to imply something which the wearers thereof are not4 ,their 8appearances0 are social electroplating1 moral veneering4 ,slipshod at home and every day2 well-groomed abroad and in the sight of those to whom it makes not an atom of difference how the hypocrites look or act1--8home devils and street angels10 as plain-spoken critics style them1--such is the great host of those who keep up appearances because they have not souls above shams1 whose dusters and mops never visit the insides of burnished cups and platters4 ,verily they have their reward1 but the prizes are as ignoble as the recipients and their motives4 ,we see1 or may see1 if we use our senses aright1 the heroic side of the question4 ,my heart aches with the thought of scores of examples which pass under my eyes in the lives of unknown martyrs of whom this world is not worthy1 by whom the world to come will be made the worthier abiding-place of those for whom the ,father has prepared it4 ,an old woman1 who knew the ,bront sisters as children and women1 told me that their body linen was darned by a thread until the original fabric hardly showed between the mending4 8,but it was always whole and clean1 and they made it as carefully as if it were to be trimmed with real lace4 ,nobody ever saw a rip in their gloves1 and they cleaned them themselves4 ,they looked like the ladies they were4 ,not a bit fashionable1 but downright ladylike1 you know4 ,they always kept themselves up40 ,i heard another 8downright ladylike0 girl1 who is almost as poor as the ,yorkshire sisters were1 insist1 the other day1 upon dressing for the family dinner when the relative with whom she lived begged her not to change her walking costume4 8,you are so tired1 my dear1 after teaching all day60 8,we working women can not take such liberties with ourselves10 said the spirited heroine4 8,if we let the forms of elegant propriety and conventionality go1 we are in danger of forgetting what they represent40 ,of a like strain was the regard for appearances that led young ,ellsworth1 who was killed early in the ,civil ,war1 decline an invitation to dine with a business acquaintance at a restaurant when ,ellsworth was so hungry that the smell of the food made him almost frantic4 ,he was then a poor student working his way through a ,new ,york law school4 ,in referring to the incident in more prosperous days1 ,colonel ,ellsworth explained that he could not have accepted a courtesy he would not be able to repay in kind4 8,a gentleman may starve without loss of caste10 he added4 8,he forfeits his right to the name in becoming a pauper1 or a beggar40 ,the outward appearance was the sign of the inward grace1 inbred and invincible4 ,true refinement--the kind that does not shrink or go to pieces under the roughest processes of the mangle we know as daily living--is 8even-threaded0 and consistent throughout4 ,i called the other day upon a woman who has never been rich1 but always refined4 ,she is now poor4 ,she can never be common4 ,her lunch hour was earlier than ,i had supposed1 and my call infringed upon it4 ,she and her daughter were at table4 8,you shall not go10 she insisted2 8,i can give you a cup of hot tea and little else besides #8bread and cheese and kisses4' ,the welcome must make up the rest40 ,illustration3 ,a ,,bridesmaids' ,,table ,,with ,,pink ,,roses ,,table ,,for ,,an ,,engagement ,,dinner ,,suggestion ,,for ,a ,,sunflower ,,luncheon ,the cheese had been melted upon buttered toast1 cut by a tin 8shape0 into scalloped ovals2 it was golden brown in color1 crisp to the teeth1 savory to the palate4 ,the tea was scalding and fresh and fragrant2 for meat we had three ,hamburg steaks1 garnished with celery-tops4 ,they were accompanied by an apple-and-celery salad1 treated on the table to a ,french dressing2 wafery slices of brown bread and butter went with it4 ,afterwards we had ,albert biscuits and a second cup of tea--and nothing else4 ,beyond the laughing remark prefacing the frugal meal1 the hostess offered no apology4 ,she lived in this style every day1 affecting nothing and hiding nothing4 ,a gentlewoman in grain1 if she had sat down to three meals a day alone1 she would have breakfasted1 lunched and dined--not merely 8fed40 ,luxury was beyond her reach--elegance never4 ,simplicity need not be homely4 ,neatness is not a synonym for bareness4 ,a certain degree of beauty and grace is almost a ,christian duty4 ,the best cooks can not afford to despise the recommendation of the eye to the palate4 ,the difference between plain and dainty housekeeping depends so much upon it that the professional caterer plays cunningly upon the desire of the eye1 often bringing a good thing into disrepute4 ,because his garnishes and fanciful devices conceal cheap materials and indifferent manufactures is no reason why the housekeeper should not make the substantial 8home fare0 provided by her honest hands goodly to sight1 as well as to taste4 ,cooking schools and classes1 chafing-dish lectures and the cuisine corner of the woman's page have been active for more than a third of a century to bring our average ,american housewife to what old-time revivalists called 8a realizing sense0 of the deficiencies of the national kitchen1 and by the rugged road of conviction to conversion from the old way to the new1 which is the better4 ,there is no dearth of missionaries1 no lack of machinery4 ,much of the work done by these is surface culture--scratching and smoothing over the soil1 cleansing1 to a polish1 cup and platter4 ,curled parsley1 beets1 carrots and turnips1 carved into leaves1 stars and flowers1 and fantastic confections of tissue paper and meringue--do not cheat veterans in gastronomics into relish of the ill-prepared dishes they adorn4 ,experiences of this sort have something to do with the contempt felt by many competent cooks for culinary esthetics4 ,they class everything that looks in this direction under the head of 8,french cookery10 a synonym with them for flash and frippery4 ,i grant that to the hale appetite of the lover of 8plain roast and boiled0 of joints1 haunches and rounds--the man who can digest mountains of fried 8griddles10 and1 in the bottom of his stomachic conscience1 prefers corned beef and cabbage to broiled sweetbreads and mushrooms--his steak1 or rare roast1 or sugar-cured ham1 or choice cut of cod1 tastes no better for the garnish of cress1 nasturtium or lemon4 ,i once saw a millionaire 8high-liver0 toss aside the green sprays with the declaration that he 8liked to have victuals and weeds sent in upon separate dishes40 ,after clearing the trou--trencher6--he proceeded to feed4 ,in the feeder's very teeth ,i maintain that food daintily served tastes better than the same when set before us with no regard to seemliness4 ,if slender appetites are to be coaxed into action1 the study of pleasing effects becomes an obligation4 ,,dinner ,,sweets ,,of ,,all ,,sorts ,,pies ,pastry ,have all ingredients very cold4 ,into a pound of flour chop three-quarters of a cup of firm1 cold butter4 ,when the flour is like a coarse powder stir into it a small cupful of iced water4 ,with a spoon mix together1 then turn upon a floured pastry-board1 roll out quickly and lightly1 fold and roll out again4 ,set the pastry on the ice until chilled through1 roll out and line a pie-dish with it4 ,before filling the pastry shell with fruit1 or other material of which the pie is to be made1 wash over the lower crust with the unbeaten white of an egg1 and1 when the filling is put in1 set the pie immediately in an oven that is as hot at the bottom as at the top4 ,the oven must be hot and steady4 ,a good puff paste ,into a half-pound of flour chop six ounces of firm1 cold butter1 and1 when like a coarse powder1 wet with a small cupful of iced water4 ,stir to a paste and turn upon a chilled board4 ,roll out quickly and lightly1 handling as little as possible4 ,fold and roll out three times1 then set on the ice for several hours before making into pies4 ,always bake pastry in a very hot oven4 ,family pie crust ,sift a quart of flour three times with one teaspoonful of baking-powder4 ,chop into it two tablespoonfuls of cottolene or other fat until it is like granulated dust4 ,wet with iced water into a stiff dough1 handling as little as you can1 using a wooden spoon until it is too stiff to manage4 ,turn upon a floured board and roll out thin4 ,have ready two tablespoonfuls of firm butter1 and with this dot the paste in rows one inch apart1 using one tablespoonful of butter4 ,roll up the sheet of paste1 inclosing the butter2 beat flat with the rolling-pin1 and roll out as before4 ,use the other tablespoonful of butter in dotting this sheet1 sprinkle lightly with flour1 and roll up tightly4 ,give a blow or two of the pin to hold it in fold1 and set on the ice until you are ready to use it--all night if you like4 ,it is better for three or four hours' chilling4 ,butter the pie-plates1 lay the crust lightly within them2 pinch the edges to hinder it from 8crawling0 while baking1 fill with fruit1 or whatever else is to go into them4 ,if this is to be what a witty editor designates as 8the kivered pie which stands high in the royal family of ,pie10 lay the paste neatly over the filling1 trim off ragged edges1 and press or print down the edges4 ,a ,north ,carolina man thus separates the 8royal family0 aforesaid3 8,there are three varieties3 kivered1 unkivered and barred40 ,the ,new ,york editor1 just quoted1 says of the 8kivered0 variety3 8,its triumphant composition requires of the artist higher qualities of head and heart1 a more delicate touch1 a higher strain of genius1 a sublimer imagination1 than the composition of the unkivered1 or the barred4 ,there must be magic in the upper crust of it4 ,ah6 that delicious1 finely-flaking upper crust1 designed by a deep-revolving brain and fashioned by a sensitive hand1 a pt ,queen ,mab would be glad to nibble60 ,on the other hand1 a ,new ,orleans knight of the pen boldly defines the kivered pie as 8distinctively a product of ,new ,england civilization1 that has no place in simpler and more democratic states4 ,descendants of the men who made the charge up ,king's ,mountain1 the ,majuba ,hill of this continent1 take their pie unkivered4 ,they will not touch the kivered abomination60 ,mince pie ,returning to our ,new ,york editorial1 the amused reader finds this eulogium upon mince pie3 8,there goes much skill to the making of a mince pie4 ,within the fortunate inwards of the president of pies are strange dainties and spices1 and ,dr4 ,johnson's drink of heroes4 ,the elements are so mixed in it that nature may stand up and say to all the world3 #8,this is a pie6 ,a great mince pie is a masterpiece6'0 ,an anonymous writer upon the same subject says for the comfort of semi-dyspeptics3 8,mince-meat ought to be extremely wholesome for the same reasons that make it good to eat--its flavors of sweet and sour1 of meat1 apple and spice1 which relieve each other1 and its finely divided particles which allow the choicer blending of flavors and save the stomach much of the grinding work which reduces food to the pulp in which it enters the blood4 ,what gives mince pie its ill repute as the very spawn of nightmare1 are its overdressing with suet and butter1 only fit for polar consumption1 and its drugging with spices4 ,spice is the very food of the nerves1 rightly used1 growing more essential as circulation and sense dull with age4 ,but it should be delicately1 discerningly used not to lose its potency4 ,the overdressing with fat is a relic of the old ,english barbarism which stewed its food in tallow1 and1 as the old play has it1 #8took two fat wethers to baste one capon4'0 ,mince-meat 7,a family recipe #aej years old47 ,boil two pounds of lean beef1 and when cold1 chop fine4 ,mince a pound of beef suet to a powder4 ,peel and chop five pounds of apples4 ,seed and halve two pounds of raisins4 ,wash1 and pick over carefully two pounds of cleaned currants and one pound of sultana raisins4 ,cut into tiny bits three-quarters of a pound of citron4 ,mix these ingredients1 adding1 as you do so1 two tablespoonfuls1 each1 of cinnamon and mace1 a tablespoonful1 each1 of cloves and allspice1 a teaspoonful of ground nutmeg1 a tablespoonful of salt and two and a half pounds of brown sugar4 ,when all is well mixed1 stir in a quart of sherry and a pint of the best brandy4 ,mix thoroughly and pack down in a stone crock4 ,mince-meat should be prepared several weeks before it is needed1 that it may 8ripen0 and become mellow4 ,those whose temperance principles forbid the moistening of the mince-meat with brandy or sherry1 may use cider in their place4 ,in making mince pies have the best puff-paste4 ,line pie-plates with this1 fill the crust shells with the mince-meat1 and lay strips of pastry1 lattice-wise1 across the tops of the pies4 ,bake in a good oven1 which should be as hot at the bottom as at the top4 ,the pies may be kept for weeks1 but must be reheated before serving4 ,our ,new ,orleans essayist upon the national pie1 is cavalierly disdainful in throwing aside the third variety3 8,the barred pie may be dismissed without discussion1 being a mere compromise1 a pabulum for colorless individuals who are the mugwumps of the dining-room40 ,in defiance of the slur1 ,i commend my 8barred0 mince pie1 with its latticed cover1 as the pearl of the royal race4 ,for a century and a half1 the ,old ,virginia housewives1 from whom ,i proudly claim descent1 laid the dainty trellis across the heaving brown breast of the masterpiece1 and six generations of epicures have set thereon the seal of their approval4 ,pumpkin pie 7,no4 #a7 ,belongs to the noble order of the 8unkivered0 pie4 ,add the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpkin that has been stewed and put through a colander4 ,with this mix a quart of milk1 one teaspoonful of cinnamon1 mace and nutmeg mixed1 and the whites of the eggs1 beaten stiff4 ,line a very deep pie-dish with a good paste1 cut slashes in it here and there1 stir the pumpkin custard well from the bottom and put it into the pastry4 ,bake in a steady oven4 ,pumpkin pie 7,no4 #b7 ,into a quart of stewed and strained pumpkin stir a quart of milk1 a cup of granulated sugar1 cinnamon and nutmeg to taste1 and1 last of all1 five eggs1 well beaten4 ,mix thoroughly1 and pour the mixture into a deep pie-plate lined with puff paste4 ,bake in a good oven until the pumpkin custard is 8set40 ,eat cold4 ,canned pumpkin is used in the same way and is almost as good as the fresh4 ,lemon cream pie 7,no4 #a7 ,heat a quart of milk and stir into it one-third of a cupful of prepared flour wet with a little cold milk4 ,let this get hot1 stirring all the while4 ,beat the yolks of five eggs light with five tablespoonfuls of sugar1 and add the milk and flour to this4 ,let all cook together for one minute after they come to the simmer2 take from the fire and add the juice and grated peel of a large lemon4 ,bake in open shells of puff paste1 and1 as soon as the custard is set1 cover it with a meringue made of the whites of the five eggs beaten stiff with three tablespoonfuls of powdered sugar4 ,brown lightly and serve cold4 ,lemon cream pie 7,no4 #b7 ,cream a tablespoonful of butter with a cupful of sugar2 dissolve a heaping tablespoonful of corn-starch in a gill of cold water1 and stir it into a cupful of boiling water4 ,stir until smooth2 then pour over the sugar and butter4 ,mix well and when cool stir in the grated rind and the juice of a large lemon1 and one beaten egg4 ,line a pie-plate with puff paste1 fill with this mixture and bake4 ,when done1 cover with a meringue1 and return to the oven just long enough to brown lightly4 ,lemon pie with crust ,beat two eggs light and stir into them two cupfuls of sugar2 add a pint of water1 three tablespoonfuls of cracker-dust1 the same quantity of flour rubbed to a paste with a little cold water1 the grated rind of one1 and the juice of two lemons4 ,beat hard1 add a pinch1 each1 of cinnamon and nutmeg1 and turn the mixture into pie-plates lined with pastry4 ,cover with an upper crust1 cut gashes in this for the escape of the steam1 and bake in a steady oven for forty minutes4 ,crustless lemon pie ,soak a cupful of crumbs for an hour in a little milk4 ,cream together a half-cupful of sugar and half as much butter1 whip into them the beaten yolks of three eggs and the white of one1 reserving the other whites for the meringue4 ,now add the juice and grated rind of two lemons1 then the soaked crumbs4 ,line a large pie-plate with puff paste1 pour in the lemon mixture and bake to a golden brown4 ,make a meringue of the stiffened whites and two tablespoonfuls of powdered sugar4 ,draw the pie to the door of the oven1 spread with the meringue and return it to the oven just long enough to brown it delicately4 ,eat cold4 ,cocoanut pie ,cream a half-cupful of butter with two scant cupfuls of powdered sugar1 and when very light add half a grated cocoanut and a generous tablespoonful of rose-water4 ,now 8fold0 in quickly and lightly the stiffened whites of six eggs1 turn into a deep pie-dish lined with puff paste and bake in a quick oven4 ,eat cold with powdered sugar and whipped cream flavored with rose-water4 ,this is delicious4 ,when it is possible to do so buy the fresh cocoanut and grate it4 ,the prepared or desiccated article put up in boxes may be used as a makeshift4 ,it can never be a worthy substitute for the fresh and juicy nut4 ,chocolate pie 7,no4 #a7 ,make a custard by pouring two cupfuls of scalding milk gradually upon three eggs that have been beaten well with four tablespoonfuls of sugar4 ,return to the fire1 stir in a half-cupful of grated sweet-chocolate1 remove from the fire1 add a teaspoonful of vanilla1 and pour the mixture into a pie-plate lined with puff paste4 ,bake until 8set40 ,chocolate pie 7,no4 #b7 ,one pint of milk2 one cupful of sugar2 yolks of two eggs2 two tablespoonfuls of grated chocolate4 ,mix1 and bake in an open crust4 ,make a meringue of the whites of the eggs and a tablespoonful of sugar and spread on the top of the pie to brown4 ,orange pie ,rub to a creamy paste a half-cupful of butter and a cupful of granulated sugar4 ,beat light the yolks of four eggs1 whip them into the butter and sugar1 add the juice and a quarter of the grated peel of a large orange1 a teaspoonful of lemon juice1 and the stiffened whites of two eggs4 ,line a pie-plate with light puff paste and turn the orange mixture into this4 ,bake until the filling is set and the crust lightly browned4 ,beat the whites of two eggs light with two tablespoonfuls of powdered sugar4 ,when the pie is done1 draw it to the door of the oven1 spread it with this meringue1 and return to the oven just long enough to color the meringue delicately4 ,eat cold4 ,custard pie ,whip light the yolks of three eggs with four tablespoonfuls of sugar4 ,pour upon them two cupfuls of boiling milk1 stirring this in slowly4 ,flavor with a teaspoonful of vanilla4 ,line a pie-plate with paste1 brush the inside with the white of an egg1 pour in the custard and bake4 ,sliced apple pie ,line a deep pie-dish with good puff paste4 ,put into this peeled and cored and thinly-sliced apples2 sprinkle thickly with sugar and squeeze a few drops of lemon juice upon them4 ,add more sliced apple1 more sugar1 a little more lemon1 and proceed in this way until the dish is full4 ,cover with a round of puff paste1 pinch together the edges of the upper and lower crusts1 and cut several slits in the upper to allow the steam to escape4 ,bake in a steady oven to a golden brown1 covering the pie with paper for the first ten minutes4 ,creamed sweet apple pie ,pare1 core and quarter ,campfield pound sweets1 or other sweet apples4 ,put them into a pudding-dish with a few spoonfuls of water to prevent burning1 cover closely and cook until tender1 but not broken4 ,add two tablespoonfuls of sugar to each cupful and let them get cold in the syrup4 ,then cut into thin slices or tiny dice4 ,roll out some puff paste quite thin2 line a pie-plate1 sprinkle with flour1 lay on another crust and bake until brown4 ,when ready to serve1 open the crusts1 spread the lower one with the stewed apple1 cover with whipped cream1 put on the top crust and sprinkle that with powdered sugar4 ,creamed apple-sauce pie ,bake your crusts as directed in preceding recipe4 ,when you separate them1 spread with well-sweetened apple-sauce beaten light2 cover with whipped cream2 lay on the upper crust and sprinkle powdered sugar on top4 ,in both of these recipes you may substitute a meringue of frothed whites1 slightly sweetened1 for the cream1 spreading the same upon the top crust4 ,apple meringue pie ,slice and stew ripe1 tart apples2 run through the colander or vegetable press into a bowl4 ,sweeten plentifully1 and beat in1 while hot1 a tablespoonful of butter4 ,have ready buttered pie-plates lined with puff paste2 when the sauce is cold fill these shells with it and bake until very lightly browned4 ,cover with a meringue1 slightly sweetened and flavored with vanilla or other essence2 set in a hot oven and bake until the meringue begins to color4 ,sift powdered sugar over all4 ,eat cold4 ,peach meringue pie ,stew and rub peaches through a colander or a vegetable press4 ,sweeten to taste1 and when cold1 proceed as directed in last recipe4 ,they are very nice4 ,whole peach pie ,line a deep pie-plate with pastry1 and lay in it as many whole peeled peaches as it will hold4 ,strew thickly with sugar2 fit on an upper crust and bake to a golden brown4 ,eat with powdered sugar and cream4 ,creamed peach pie 7,no4 #a7 ,peel1 stone and halve ripe peaches4 ,line a deep pie-plate with puff paste1 and lay the peaches in this4 ,sprinkle thickly with sugar1 and fit on an upper crust4 ,have ready and cold1 a cream sauce4 ,to make this1 scald a half-pint of milk and thicken it with a tablespoonful of corn-starch rubbed smooth in a little cold milk4 ,add two tablespoonfuls of sugar and the frothed white of one egg4 ,boil together for five minutes and set aside to cool4 ,when the pie is done carefully lift the top crust and fill the pie to overflowing with the cream sauce4 ,replace the crust and set in a cool place4 ,sprinkle with powdered sugar and eat very cold4 ,creamed peach pie 7,no4 #b7 ,bake as above1 stoning the peaches and cutting each in half4 ,while hot1 insinuate the blade of a knife between upper and lower crust1 to loosen them4 ,let the pie get cold2 lift the crust and spread whipped cream upon the peaches4 ,cover again1 strew powdered sugar upon the top crust and eat4 ,creamed raspberry pie ,line a pie-dish with good pastry and fill it three-quarters full of red raspberries strewed with granulated sugar4 ,cover with an upper crust1 but rub the edges of this and of the lower crust with butter to prevent their sticking together4 ,make a cream of a cupful of hot milk thickened with a teaspoonful of corn-starch wet with cold milk4 ,stir in two tablespoonfuls of sugar1 remove from the fire1 and when cool whip in the stiffened whites of three eggs4 ,when the pie is done and is cold1 lift off the upper crust and cover the raspberries with the 8cream40 ,replace the cover and sift powdered sugar over it4 ,cherry pie ,many persons make a cherry pie without stoning the cherries4 ,that stoning them is a trouble is not to be denied1 but the result is so satisfactory that it really seems worth while to take the pains to accomplish it4 ,in stoning cherries1 use a sharp knife and save all the juice4 ,grease a deep pie-dish and line it with good puff pastry4 ,fill the pastry shell with the cherries and the juice that flowed from them in the stoning process4 ,cover with a thin crust1 cut slits in this for the escape of the steam1 and bake4 ,eat cold4 ,cranberry pie ,seed a cupful of raisins and chop them into bits4 ,cut into halves two cupfuls of cranberries and mix them with the minced raisins4 ,add two even cupfuls of sugar1 a cupful of water1 two tablespoonfuls of flour and a few drops of lemon juice4 ,line deep pie-plates with puff paste2 fill each with the mixture1 put on a thin upper crust and cut slits in this for the escape of the steam4 ,bake in a good oven to a golden brown4 ,when cold1 sprinkle with sugar4 ,cranberry and raisin pie ,seed and mince one cupful of raisins2 mix with two cupfuls of cranberries halved1 a half cupful of water and a cupful of sugar4 ,stir one teaspoonful of flour with the sugar and mix all well4 ,fill shells of pastry laid in buttered plates with this mixture1 called by some 8mock cherry pie10 lay strips of crust cut with a jagging-iron over the top and bake4 ,strawberry pie ,line a buttered plate with puff paste1 wash with white of egg and fill with ripe strawberries capped and washed4 ,sweeten plentifully1 cover with another crust2 cut slits in this1 and bake4 ,currant pie 7,no4 #a7 ,mix ripe and stemmed currants with one cupful of sugar to two of currants1 and bake between upper and lower crusts4 ,strew white sugar over the top and eat cold4 ,currant pie 7,no4 #b7 ,fill a pastry shell with one cupful of ripe currants1 cleaned and stemmed4 ,pour upon them an egg1 beaten light with one-half cupful of sugar4 ,lay another crust over the currants and bake4 ,new ,england blueberry pie ,wash and dredge blueberries with flour2 then scatter among them half a cupful of sugar for each pint of berries4 ,fill paste shells with this1 dot with butter1 cover with another crust and bake4 ,these are richer than huckleberry or blueberry pies1 when made in the usual way1 the flour thickening the juice slightly and the butter tempering the acid4 ,blackberry pie ,make as directed in foregoing recipe4 ,combination berry pie ,line a deep pie-plate with pastry and bake long enough to set the crust on top1 but not to brown1 or entirely cook it4 ,have ready a mixture of equal quantities of elderberries and huckleberries with one-fourth as many red currants4 ,dredge with flour1 and sprinkle over all a generous cupful of sugar for a quart of berries2 dot the surface with bits of butter1--one tablespoon in all1--cover with a crust which should be well turned under the crust of the lower one1 and bake1 covered1 half an hour1 then brown4 ,sweet potato pie ,parboil1 peel1 and when cold1 grate enough sweet potatoes to make a pound4 ,cream a half cupful of butter with three-quarters of a cupful of sugar and the beaten yolks of four eggs1 a teaspoonful1 each1 of powdered cinnamon and nutmeg1 the grated potato1 the juice and rind of a lemon1 a wineglassful of brandy and1 last of all1 the whites of the eggs4 ,line a large pie-plate with puff paste1 fill with the mixture and bake4 ,irish potato pie ,boil and rub through a colander or vegetable press2 then proceed as with the sweet potatoes in last recipe1 but using a full cupful of sugar4 ,this pie is even more delicious than the sweet potato compound4 ,rhubarb and raisin pie ,peel the rhubarb and cut into inch pieces2 pour boiling water over it and let stand for ten minutes4 ,drain2 line the pie-plate with plain paste4 ,fill the pie with rhubarb1 and strew over it one cupful of sugar and one-half cupful of raisins4 ,add small pieces of butter4 ,cover with a crust and bake4 ,whipped cream pie 7,contributed7 ,line a pie-plate with a rich crust and bake in a hot oven4 ,when cool spread over with a layer of jelly or marmalade4 ,whip one cupful of thick cream1 sweetened with powdered sugar1 and flavored with vanilla2 pour this over the marmalade4 ,or fill crust with whipped cream to which has been added one teacupful of blanched chopped almonds4 ,turnover pies 7,contributed7 ,mix a plain puff paste4 ,roll thin and cut into circular pieces about the size of a saucer4 ,put fruit over one-half of the piece4 ,sprinkle with sugar4 ,wet the edges and turn the paste over4 ,press the edges together and bake on tins in a quick oven twenty minutes4 ,mock mince pie 7,contributed7 ,mix well together one cupful of raisins chopped fine1 one-half cupful of chopped currants1 one-fourth teaspoonful of salt1 one tablespoonful of vinegar1 two-thirds of a cupful of molasses1 one-half cupful of cider1 one-half cup of sugar1 one-half cupful of cut citron and the juice and rind of two lemons1 two ,boston crackers rolled and one well-beaten egg4 ,line a pie-pan with paste and fill with some of the mixture1 cover with a puff paste and bake4 ,washington pie 7,contributed7 ,beat together one tablespoonful of butter1 one cupful of sugar and one egg until light4 ,add one cupful of milk and two cupfuls of flour into which have been sifted one teaspoonful of ginger1 one teaspoonful of cinnamon and one-half teaspoonful of baking-powder4 ,beat thoroughly until smooth4 ,line the ,washington pie-plate with a plain paste1 put the mixture into it and bake in a moderate quick oven thirty minutes4 ,when done cover with frosting and set to cool4 ,crumb pie ,soak a half cupful of bread-crumbs in enough milk to cover them until they are soft and have absorbed all the milk4 ,cream a third of a cupful of sugar with two ounces of butter2 add two eggs1 well beaten1 and the juice and grated rind of two small lemons1 or one very large one4 ,now1 stir in the soaked crumbs1 beat for a minute2 turn into a pie-plate lined with puff paste1 and bake in a hot oven until brown and very light4 ,custard pie ,make a custard by pouring three cupfuls of scalding milk upon four eggs that have been beaten light with four tablespoonfuls of sugar4 ,flavor with vanilla1 and pour into a pie-dish lined with puff paste4 ,bake until set4 ,serve cold4 ,vinegar pie 7,no4 #a7 ,one cupful of vinegar2 one cupful of water2 a tablespoonful of butter2 one heaping tablespoonful of flour wet with cold water2 two-thirds of a cupful of sugar4 ,put flour1 vinegar1 butter and sugar into a saucepan and stir until melted1 then add the cold water4 ,stir until thick4 ,have pie-tins lined with a rich crust2 fill with the mixture and bake for fifteen minutes in a hot oven4 ,beat the white of an egg to a stiff meringue1 adding two tablespoonfuls of powdered sugar4 ,when the pies are done1 draw them to the door of the oven1 spread thickly with the meringue1 and return to the oven until a very light brown4 ,vinegar pie 7,no4 #b7 ,one egg2 one heaping tablespoonful of flour2 one teacupful of sugar2 one cupful of cold water2 one tablespoonful of vinegar2 nutmeg to taste4 ,beat the egg1 add the sugar and flour1 beating hard2 then add the other ingredients1 and bake in an open crust4 ,currant tarts ,into a quart of sifted flour chop a cupful of firm1 cold butter4 ,when the butter is like coarse sand add a cupful of iced water and work into a paste1 touching with the hands as little as possible4 ,turn upon a pastry-board and roll out twice2 then set on the ice for an hour or two4 ,line small buttered tart-pans with this paste4 ,stem and pick over ripe red currants and wash them4 ,nearly fill the pastry shells with these and sweeten very generously with granulated sugar4 ,bake1 and1 when cold1 sprinkle with powdered sugar4 ,cranberry tarts ,make a cranberry sauce according to directions already given4 ,line pt-pans with puff paste2 fill with the cranberry sauce1 lay strips of pastry1 crosswise1 over the tops1 and bake in a quick oven4 ,when done1 sprinkle with granulated sugar and set away to cool4 ,lemon tarts ,cream together a cupful of butter and two cupfuls of sugar1 stir in the beaten yolks of six eggs1 the grated rind of one1 and the juice of two lemons1 a dash of nutmeg1 a wineglassful of brandy1 and the stiffened whites of the eggs4 ,line pt-pans with puff paste1 and fill with this mixture4 ,bake in a quick oven and serve cold4 ,orange cheese cakes ,peel and seed four large oranges1 saving all the juice4 ,boil half of the peels until tender1 and1 when cold1 beat them to a paste with twice their weight in powdered sugar2 add the minced pulp and the juice of the oranges with a tablespoonful of butter2 beat all together2 line pt-pans with puff paste1 lay in the orange mixture and bake4 ,there must be no fibrous skin or membrane left in the pulp4 ,to get rid of this rub it through a colander4 ,cherry tarts ,wash1 stem and stone the cherries4 ,allow one cupful of sugar to a pint of cherries1 if tart fruit be used4 ,put the sugar and one-half cupful of water on the fire2 when boiling add the fruit and cook ten minutes4 ,stir in one teaspoonful of butter and1 if the syrup seem thin1 wet one teaspoonful of corn-starch in cold water and stir in to thicken the juice slightly4 ,have ready-baked pts of pastry2 fill with the cherry mixture when the latter is cold1 sift sugar over top1 and eat4 ,fried tartlets ,make a rich puff paste and cut it into pieces six inches square4 ,in the center of each square put a great spoonful of raspberry1 strawberry1 currant or gooseberry jam4 ,pinch the four corners of the square together1 or fold it in half and pinch the edges tightly together that the fruit may not ooze out4 ,drop the tarts carefully into a kettle of deep1 boiling cottolene or other fat1 and fry quickly to a delicate brown4 ,drain in a colander lined with tissue paper4 ,these are the celebrated 8,banbury tarts0 of ,english folk-lore4 ,,hot ,,puddings ,boiled puddings ,before attempting a boiled pudding1 be sure that you have a good mold with a tightly-fitting cover in which to cook it4 ,you may use such a substitute as a bowl with a floured cloth tied over the top1 but this is1 at best1 a 8make-do0 which may allow the water to enter and ruin your dough4 ,the best substitute for a mold is a cottolene pail with a top1 which may be made more secure by tying it on4 ,always grease your mold thoroughly1--top1 bottom and sides1--and leave room for the swelling of the contents4 ,three hours will be1 as a rule1 the longest time required for the boiling of a pudding of ordinary size4 ,all boiled puddings should be served as soon as they are cooked4 ,apple pudding 7,no4 #a7 ,chop a cupful of suet to a coarse powder and stir it into three cupfuls of flour1 twice sifted with a teaspoonful of baking-powder4 ,add enough milk to make a dough that can be rolled out4 ,roll into a square sheet4 ,in the center of the sheet lay three cupfuls of peeled and minced apples1 strewn with sugar4 ,bring the four corners of the sheet over the fruit1 and pinch the corners together in the middle4 ,tie up firmly with a piece of broad white tape passed twice around the pudding4 ,lay in a steamer and cook for two and one-half hours4 ,remove the tape and serve the pudding with a hard sauce flavored with lemon juice and powdered cinnamon4 ,apple pudding 7,no4 #b7 ,into two cupfuls of prepared flour chop a tablespoonful of butter1 until it is like a coarse yellow powder4 ,make a batter of this buttered flour1 a teacupful of milk and three beaten eggs4 ,have ready half a dozen peeled and sliced apples1 wiped dry1 then dredged with flour2 stir these into the batter and turn into a greased pudding-mold4 ,boil for two hours4 ,eat with a hot lemon sauce4 ,cranberry pudding ,sift three cupfuls of flour with a half teaspoonful of salt and stir in a cupful of molasses1 a small cupful of sour cream1 two beaten eggs and half a teaspoonful of soda dissolved in a little boiling water4 ,last of all1 beat in a cupful and a half of halved cranberries1 thoroughly dredged with flour4 ,turn into a greased mold and steam for at least two hours4 ,eat with a hard sauce4 ,blackberry pudding ,make a batter of a pint of milk1 two eggs1 and a cupful of flour1 sifted with a saltspoonful of salt and a small teaspoonful of baking-powder4 ,add more flour if the batter is too thin4 ,beat thoroughly and stir into the batter a pint of blackberries thoroughly dredged with flour4 ,pour at once into a greased mold and boil for two hours4 ,serve with a hard sauce4 ,plum pudding 7,no4 #a7 ,rub together a cupful of granulated sugar and a half cupful of butter4 ,into this stir a half pound of chopped and powdered suet1 then beat in five eggs1 a half pint of milk and a teaspoonful of orange juice4 ,dredge with flour a cupful1 each1 of seeded raisins and cleaned currants and a half cupful of minced citron4 ,add this fruit to the batter and stir in a quarter of a teaspoonful1 each1 of powdered cinnamon1 cloves and nutmeg4 ,last of all1 beat in a quart of flour1 turn into a large mold and steam for six hours4 ,plum pudding 7,no4 #b7 ,half a pound1 each1 of sugar and suet2 a quarter of a pound of butter2 five cupfuls of flour2 one pound1 each1 of cleaned currants and of raisins2 two tablespoonfuls of shredded citron2 one cupful of milk2 half a teaspoonful1 each1 of ground mace1 cloves and nutmeg2 six eggs2 half a cupful of brandy4 ,rub butter and sugar together and mix with them the milk and the beaten yolks of the eggs4 ,add the flour and the whipped whites2 dredge the raisins 7which should have been seeded and chopped71 the currants and citron with flour1 and put these in with the spices and the brandy4 ,mix well1 pack into a greased mold1 plunge at once into a pot of boiling water and boil five hours4 ,be careful that the water does not boil over the top of the mold and get into the pudding4 ,fig pudding 7,no4 #a7 ,soak a cupful of bread-crumbs in a cupful of milk for half an hour4 ,chop enough suet to make a quarter of a cupful2 beat three eggs light2 cut into tiny bits a sufficient number of soaked figs to make a cupful of the minced fruit4 ,turn the soaked crumbs into a bowl1 and stir into them a half cupful of granulated sugar1 the whipped eggs1 the powdered suet1 a pinch of salt and a dash1 each1 of cinnamon and nutmeg4 ,last of all1 stir in the minced figs thickly dredged with flour1 beat well and turn into a greased pudding mold with a closely-fitting top4 ,boil for about three hours4 ,turn out and eat with a hard sauce4 ,illustration3 ,,plum ,,pudding ,,whipped ,,cream ,,floating ,,island ,,birthday ,,cake ,fig pudding 7,no4 #b7 ,use only the best figs1 soak one hour in a little warm water1 and chop enough to make a generous cupful when minced4 ,soak two cupfuls of fine bread-crumbs in two cupfuls of milk until very soft4 ,into the crumbs stir five eggs1 beaten light1 a half cupful of sugar1 a saltspoonful of salt1 and the cupful of minced figs1 thoroughly dredged with flour4 ,beat hard for several minutes1 and turn into a greased pudding mold with a close top4 ,set in boiling water and cook for three hours4 ,dip the mold into cold water for an instant1 then turn the pudding out upon a hot platter4 ,set in the oven long enough for the moisture to dry from the outside of the pudding4 ,three minutes in a hot oven should suffice4 ,send to the table and eat with a hard sauce flavored with a little nutmeg4 ,fig and raisin pudding ,soak a large cupful of bread-crumbs in a cupful of milk for an hour2 stir into them three eggs1 beaten very light1 three tablespoonfuls of powdered suet1 and three tablespoonfuls of flour sifted with a teaspoonful of baking-powder4 ,have ready a half cupful of minced figs and the same quantity of seeded and quartered raisins4 ,mix the fruit together1 dredge thoroughly with flour1 and stir it into the pudding batter4 ,pour the mixture into a large pudding mold with a closely fitting top1 leaving an abundance of room in the mold for the pudding to swell4 ,steam for fully three hours4 ,turn from the mold1 set the pudding in the oven for five minutes1 and serve with a liquid sauce4 ,boiled ,indian pudding 7,no4 #a7 ,heat a quart of milk to scalding1 and beat into it gradually three cupfuls of ,indian meal1 into which you have stirred a scant teaspoonful of salt4 ,when the meal is thoroughly beaten in and is free from lumps1 add two heaping tablespoonfuls of powdered suet and remove from the fire4 ,turn into a bowl and set aside to cool4 ,when the meal-mixture is very cold beat in four whipped eggs1 a gill of molasses and a half teaspoonful of powdered cinnamon4 ,beat for five minutes and pour into a greased pudding mold with a closely fitting top4 ,boil for five hours1 turn out upon a heated platter and set in the oven for five minutes before sending to the table4 ,eat with a hard or liquid sauce4 ,indian pudding 7,no4 #b7 ,heat a quart of milk to scalding4 ,into a pint of ,indian meal stir a half pound of finely chopped suet and a saltspoonful of salt4 ,turn this into the scalding milk4 ,stir all together and remove from the fire4 ,when cold add three well-beaten eggs1 a small cupful of molasses and half a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water4 ,dredge a pound of seeded raisins with a cup of flour1 and stir in last of all4 ,boil for three hours4 ,serve with hard sauce4 ,batter pudding ,into four eggs1 beaten very light1 stir three cupfuls of milk and a pint of flour that has been twice sifted with a teaspoonful of baking-powder and a saltspoonful of salt4 ,turn into a greased pudding mold and steam for two hours4 ,eat with hot brandy sauce4 ,boiled prune pudding ,stew a pound and a half of prunes2 when cold remove the stones and cut each prune into four pieces4 ,into a half cupful of powdered suet stir a half cupful of powdered sugar1 two beaten eggs1 a gill of milk1 a gill of the prune liquor and a scant pint of flour1 sifted with a half teaspoonful of baking-powder and a saltspoonful of salt4 ,beat all thoroughly together1 and1 last of all1 add the quartered prunes1 thoroughly dredged with flour4 ,turn into a greased pudding mold with a closely fitting top and boil for two and a half hours4 ,eat hot with hard sauce4 ,boiled huckleberry pudding ,make a rich biscuit dough4 ,roll this out1 spread thickly with huckleberries1 sprinkle with granulated sugar1 and dot with bits of butter4 ,roll the sheet up carefully into an oblong parcel1 pinch the edges together and put into a muslin bag4 ,plunge this into a vessel of boiling water and keep at a hard boil for at least two hours4 ,remove the pudding and serve with hot liquid sauce4 ,steamed orange pudding 7#a7 ,soak a cupful of bread-crumbs in a cupful of milk until very soft2 beat into them three whipped eggs1 two tablespoonfuls of powdered suet and three-quarters of a cupful of sugar4 ,carefully peel and divide into half lobes three oranges1 dredge each piece thoroughly with flour1 and stir the fruit into the above mixture4 ,turn into a greased pudding mold with a closely fitting top and steam for at least three hours4 ,turn the pudding out upon a hot platter1 set in the oven for five minutes to dry1 and send to the table with a hard sauce4 ,boiled orange pudding 7#b7 ,make a light paste of a pint of flour and three-quarters of a cupful of shortening--half butter1 half cottolene or other fat--wet with enough iced water to make it of the proper consistency to roll out4 ,set in a cold place for several hours4 ,roll into a large sheet and cover this thickly with juicy oranges1 peeled1 sliced and seeded4 ,sprinkle the fruit well with granulated sugar and roll up the pastry4 ,fold the ends closely together1 sew the pudding into a floured cheese-cloth bag1 and boil for nearly two hours4 ,serve very hot with a hard sauce flavored with orange juice and a half teaspoonful of the grated peel4 ,raisin pudding ,wash and seed a cupful and a half of raisins1 and dredge them thickly with flour4 ,chop a cupful of suet very fine1 removing all particles of string4 ,it should be like powder4 ,to this add a half cupful of brown sugar1 a cupful of sour milk and three eggs beaten light4 ,now stir in enough flour to make a batter4 7,this batter must not be too thick1 as the raisins have to be added to it47 ,about two cupfuls of flour should be enough4 ,beat in a half teaspoonful1 each1 of nutmeg and cinnamon and a small teaspoonful of soda1 dissolved in a little boiling water4 ,now add the raisins1 stir them in well1 turn the pudding into a greased mold with a closely fitting top and steam for three hours4 ,eat with a hard sauce flavored with vanilla4 ,fruit pudding ,cream together a cupful of butter and the same quantity of powdered sugar4 ,beat six eggs light and stir them into the butter and sugar4 ,when thoroughly blended add three cupfuls of prepared flour and the grated peel of two lemons4 ,have already prepared a half pound of seeded and halved raisins1 eight minced figs and a quarter of a pound of minced citron4 ,mix these1 dredge them thoroughly with flour and stir into the batter4 ,boil in a very large mold for three hours4 ,this is an excellent company pudding and is a large one4 ,eat with hot liquid sauce4 ,clonduff pudding ,one cupful of molasses2 half a cupful of melted butter2 three and a half cupfuls of flour2 one cupful of milk2 three eggs1 well-beaten2 one-half teaspoonful of baking-soda2 one teaspoonful of cinnamon2 pinch of salt4 ,stir molasses and butter to a cream1 add the milk1 the eggs1 the spice1 lastly1 the flour1 sifted three times with the salt and soda4 ,mix well1 pour into a buttered mold2 set in a pot of boiling water and cook steadily for three hours4 ,the water must be kept at a fast boil all the time1 replenishing from the tea-kettle if need be4 ,eat with wine sauce4 ,an excellent family pudding1 and not expensive4 ,sally's pudding ,crumb stale cake finely4 ,if there are several kinds1 no matter4 ,stir the white of a raw egg into just enough cold water to moisten the crumbs4 ,don't get them too soft4 ,press the mixture into a well-greased mold1 with a close cover2 boil steadily one hour2 turn out while hot and eat with hard or liquid sauce4 ,boiled gooseberry pudding ,top1 tail and wash two cupfuls of gooseberries1 ripe or green4 ,dredge with flour4 ,sift two cupfuls of flour with one teaspoonful of baking-powder and half as much salt4 ,cream one-half cupful of sugar with half as much butter4 ,add the well-beaten yolk of one egg1 then the white1 beaten stiff1 one cupful of milk and the flour mixture alternately4 ,lastly1 stir in the floured fruit2 turn into a well-greased mold and boil two hours4 ,steamed apricot pudding ,with one heaping cupful of flour sift1 twice1 a heaping teaspoonful of baking-powder and half a teaspoonful of salt4 ,chop two tablespoonfuls of cottolene or other fat into this and mix to a dough with one cupful of milk4 ,strain the liquor from a can of apricots and save it to make sauce for the pudding4 ,butter a deep mold2 pour an inch of dough into the bottom2 cover with halved apricots2 then more dough1 and so on until all your materials are used up4 ,cover closely and boil or steam for three hours4 ,for sauce1 strain and heat the syrup1 thicken with a roux of flour and butter1 cook for one minute2 add a great spoonful of sugar and boil three minutes4 ,suet pudding ,slightly warm and stir together one cupful of molasses and one of suet1 freed from strings and powdered4 ,have ready a cupful of seeded and minced raisins and two even cupfuls of flour1 sifted with one even teaspoonful of soda and a saltspoonful of salt4 ,beat two eggs light1 add to the warmed mixture1 season with mace and cinnamon1 put in the flour1 lastly the fruit4 ,pour into a buttered mold and steam nearly three hours4 ,mary's favorite pudding ,sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-powder and half a teaspoonful of salt4 ,have ready half a cupful of nut-meats--walnuts or hickory-nuts--scalded1 skinned and dried1 then chopped1 and a cupful of sultana raisins1 stemmed and washed4 ,dredge well with flour4 ,mix one cupful of milk with one-half cupful of molasses4 ,stir the sifted flour into this1 add the dredged nuts and fruit mixed together2 turn into a well-buttered mold1 fit upon it a close top1 and steam or boil for three hours4 ,cornstarch hasty pudding ,heat a quart of milk in a double boiler4 ,when it reaches the boiling point add four tablespoonfuls of corn-starch wet up with cold water and a pinch of salt4 ,cook for ten minutes1 stirring often2 then add a tablespoonful of butter1 and let it stand at the side of the range for five minutes longer4 ,beat well and serve hot4 ,eat with butter and sugar4 ,east ,indian pudding 7very good7 ,one cupful of milk2 three-quarters of a cupful of flour1 sifted with an even teaspoonful of baking powder2 three tablespoonfuls of butter2 four eggs2 four tablespoonfuls of minced preserved ginger1 and one tablespoonful of the syrup4 ,heat the milk to scalding1 stir in the butter1 and1 when this is melted1 boil up before adding the dry flour--all at once4 ,stir quickly down to the bottom every time1 and when you have a smooth batter1 turn out into a bowl4 ,beat hard with upward strokes for one minute and let it cool quickly1 uncovered4 ,when cold1 make a hole in the middle1 and break in an egg from the shell4 ,beat it in hard and well before dropping in another4 ,proceed in this way until all the eggs are beaten into the dough4 ,dredge the minced ginger with flour before adding it4 ,last of all1 work in the syrup4 ,butter a mold well1 put in the pudding and steam for two hours1 or boil for an hour and a half4 ,set in cold water for one minute to make it shrink from the sides of the mold4 ,turn out1 and eat hot with brandy sauce4 ,cherry batter pudding ,stone three cupfuls of ripe cherries4 ,beat two eggs light1 stir into them a tablespoonful of melted butter and a pint of milk1 then four cupfuls of prepared flour4 ,last of all1 stir in the cherries1 well dredged with flour4 ,turn into a greased mold and steam for three hours4 ,serve with a hard sauce4 ,cabinet pudding 7,contributed7 ,butter a pudding mold and sprinkle the bottom with chopped raisins1 citron and currants2 add a layer of sponge cake and sprinkle lightly with ground cinnamon and cloves4 ,alternate these layers until the mold is almost full4 ,beat four eggs until light1 add one quart of milk and a little salt and four tablespoonfuls of melted butter4 ,pour over the cake4 ,let all stand one hour and then steam for one and a half hours and serve with a currant jelly sauce4 ,cherry roly-poly 7,contributed7 ,sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one pint of flour2 rub into this one tablespoonful of butter and moisten with enough milk to make a rather stiff dough4 ,toss on the board and pat into a rectangular shape4 ,have ready some stoned and well-drained cherries1 lay them on the dough and press them gently into it4 ,dredge with flour and roll over into a loose roll1 pinch the edges together and wrap in a cloth4 ,lay in a steamer and cook one hour2 serve with cherry sauce4 ,,baked ,,puddings ,baked prune pudding 7,no4 #a7 ,stone and chop eighteen stewed prunes4 ,beat the yolks of four eggs light with two tablespoonfuls of sugar4 ,cook together in a saucepan one tablespoonful of butter and two of flour1 and when they are blended pour upon them a scant gill of hot milk4 ,cook1 stirring1 to a thick white sauce2 beat this gradually into the yolks and sugar1 and add the minced prunes4 ,beat hard for five minutes1 and set aside to cool4 ,when cold1 add the stiffened whites of the four eggs1 beat for a minute and turn into a buttered pudding-dish4 ,bake in a hot oven for half an hour4 ,the sauce to be eaten with this pudding is made by heating the prune liquor1 adding to it sugar1 and1 when this is dissolved1 a dash of lemon juice4 ,prune pudding 7,no4 #b7 ,soak a pound of prunes all night and1 in the morning1 drain well4 ,put them over the fire with a half cupful of granulated sugar and enough water to cover them1 and stew until tender4 ,take them from the liquor and set aside to cool in a colander1 reserving the liquor for the pudding sauce4 ,stone the prunes and chop them very fine4 ,break six eggs1 dividing the yolks from the whites4 ,whip the yolks until thick1 beat into them three tablespoonfuls of powdered sugar1 the minced prunes and the finely-chopped meats of a dozen ,english walnuts4 ,last of all1 add quickly1 and with light strokes1 the stiffened whites of the eggs4 ,turn into a greased pudding-dish and bake in the lower part of a moderate oven for half an hour4 ,serve in the bake-dish as soon as done with a sauce made by stirring into a pint of rich cream three tablespoonfuls of sugar1 a dash1 each1 of nutmeg and cinnamon1 and a gill of prune syrup4 ,serve this sauce cold4 ,fruit pudding ,into the beaten yolks of five eggs beat a cupful of sugar1 a half pound of powdered suet1 a teaspoonful1 each1 of ground nutmeg1 cinnamon and cloves1 two cupfuls of milk and a pint of flour4 ,have ready chopped two ounces of citron and a half pound of seeded raisins4 ,to these add a half pound of cleaned currants and dredge all thoroughly with flour4 ,stir the fruit gradually into the batter1 and1 last of all1 fold in the stiffened whites of five eggs4 ,turn into a greased pudding-dish and bake for an hour and a quarter in a steady oven4 ,eat with hard sauce4 ,pineapple pudding ,peel and chop a pineapple and cover with granulated sugar4 ,let it stand in the ice-box for an hour1 then drain the juice from the fruit1 saving both4 ,in the bottom of a buttered pudding-dish put a layer of split 8lady fingers10 and over them pour a little of the pineapple juice1 to which you have added two teaspoonfuls of lemon juice4 ,spread the lady-fingers with a layer of the chopped pineapple2 put in another layer of the pineapple1 and more of the juice and fruit4 ,have the top layer of the moistened pineapple4 ,cover1 set the pudding-dish in an outer pan of boiling water1 and bake in a steady oven for at least an hour4 ,uncover1 and brown lightly4 ,serve this pudding with hot liquid sauce flavored with the juice of two lemons and the grated peel of one4 ,apple and tapioca pudding ,soak a cupful of tapioca for two hours in enough cold water to cover it4 ,lay1 side by side1 in a deep bake-dish apples that have been pared and cored4 ,pour over them a cupful of boiling water2 put a cover on the dish and cook in the oven until the apples are tender4 ,when done1 drain the water from the apples1 leaving them still in the bake-dish1 fill the centers with granulated sugar1 squeeze a few drops of lemon juice on each1 and pour the soaked tapioca over and around the fruit4 ,bake for about an hour4 ,eat hot with hard sauce4 ,tapioca and raisin pudding ,soak a cupful of tapioca in a pint of milk for three hours1 then add a quart of rich milk and soak at least an hour longer4 ,put into a double boiler and heat slowly4 ,when the tapioca is very soft1 cream two tablespoonfuls1 each1 of butter and sugar2 add to this two beaten eggs1 then gradually beat in the hot tapioca4 ,add a cupful of seeded and halved raisins1 turn into a buttered pudding-dish and bake4 ,eat hot with hard sauce4 ,peach batter pudding ,make a batter of four beaten eggs1 a quart of milk1 two tablespoonfuls of melted butter1 three scant cupfuls of prepared flour and a saltspoonful of salt4 ,lay in a deep pudding-dish fifteen peaches that have been peeled1 stoned and quartered4 ,strew with sugar1 pour the batter over and around them and bake in a steady oven4 ,eat at once with hard sauce4 ,plum pudding ,seed and chop a pound of raisins1 stem and wash a pound of currants1 shred and mince three tablespoonfuls of citron and dredge with flour4 ,rub to a cream a half pound of sugar and half as much butter1 and beat into them six whipped eggs1 a cupful of milk1 a quart of flour1 and spices to taste4 ,stir in the fruit1 last of all4 ,baked orange pudding ,make a batter of two eggs1 a cupful of milk1 a tablespoonful of melted butter and about three cupfuls of flour into which have been sifted two teaspoonfuls of baking-powder4 ,peel1 seed and cut into bits four oranges2 beat these into the batter and bake in a greased pudding-dish in a hot oven4 ,serve with hot liquid sauce made according to the following recipe3 ,orange sauce ,rub together five tablespoonfuls of butter and a cupful of granulated sugar4 ,put these into a saucepan and pour upon them half a cupful of boiling water1 then the stiffened whites of three eggs1 the juice of two oranges and half a lemon4 ,beat with an egg-beater until very foamy1 and serve4 ,raspberry cottage pudding ,rub to a cream a tablespoonful of butter and a scant cupful of sugar4 ,stir in a gill of cream1 three beaten eggs1 and two cupfuls of prepared flour4 ,last of all1 add a pint of red raspberries1 plentifully dredged with flour4 ,turn into a greased mold and bake for one hour4 ,serve hot with hard sauce into which has been beaten the juice from a pint of red raspberries4 ,blackberry pudding ,beat three eggs light and stir them into two cupfuls of milk4 ,sift a quart of flour with two teaspoonfuls of baking-powder and beat this gradually into the eggs and milk4 ,dredge three cupfuls of blackberries with flour and stir these into the batter4 ,turn into a greased pudding-dish1 and bake1 covered1 for an hour2 then uncover and brown4 ,eat with hard sauce4 ,cherry pudding ,stem and stone two heaping cupfuls of cherries4 ,beat three eggs light and stir into them a pint of milk1 a tablespoonful of melted butter1 and a quart of flour which has been twice sifted with two teaspoonfuls of baking-powder4 ,beat well1 and add the cherries1 which should be thoroughly dredged with flour4 ,stir these in1 lightly and quickly2 turn into a greased pudding-dish and bake in a steady oven for an hour and a half4 ,bake1 covered1 for the first hour2 uncover and brown4 ,serve the pudding in the dish in which it was baked4 ,eat hot with a hard sauce4 ,rhubarb pudding ,grease a pudding-dish and put into it a layer of bread-crumbs that have been soaked in a pint of water to which have been added the juice of a lemon and a half cupful of sugar4 ,sprinkle these crumbs with bits of butter1 and put over them a thick layer of stewed rhubarb well sweetened4 ,now add more crumbs and more rhubarb1 and proceed in this manner until the dish is full4 ,sprinkle the top of the pudding with dry bread-crumbs dotted with bits of butter4 ,bake1 covered1 for half an hour2 uncover1 and bake for ten minutes longer4 ,eat with hard sauce1 flavored with powdered nutmeg4 ,brown betty ,peel and chop enough apples to make two cupfuls4 ,have ready one cupful of fine bread-crumbs and two tablespoonfuls of butter cut into small bits4 ,butter a bake-dish and put in the bottom of it a layer of chopped apple sprinkled with sugar1 bits of butter1 and a very little cinnamon2 over this spread a layer of crumbs4 ,then comes another layer of apple1 and so on until the dish is full4 ,the topmost layer must be of crumbs dotted with bits of butter4 ,bake1 closely covered1 for forty minutes2 remove the cover1 set the dish on the upper grating of the oven1 and brown the pudding4 ,serve hot1 with hard butter and sugar sauce4 ,rice custard pudding ,make a white sauce by cooking together1 until they bubble1 a tablespoonful of flour and one of butter1 and pouring on them a cupful of milk4 ,stir until thick1 and set aside to cool4 ,when cool1 beat into this sauce three-quarters of a cupful of cold boiled rice and four well-beaten eggs4 ,turn into a buttered pudding-dish1 put the dish into a pan of boiling water and cook until the custard is set4 ,a quarter of an hour should suffice4 ,eat with a vanilla sauce made according to the following directions3 ,put a cupful of boiling water into a saucepan over the fire1 stir into it two teaspoonfuls of corn-starch dissolved in cold water1 one teaspoonful of butter1 half a cupful of sugar1 a teaspoonful of lemon juice and a teaspoonful of vanilla4 ,stir until the sauce boils and thickens4 ,poor man's pudding ,pare the crusts from slices of graham bread1 toast delicately and cut the slices into dice4 ,butter a pudding-dish and strew the bottom with these bread dice4 ,moisten with a very little milk1 and sprinkle with granulated sugar4 ,cover with apple sauce1 well sweetened4 ,add more bread dice1 then apple sauce1 and proceed in this way until your dish is full4 ,let the top layer be of apple sauce4 ,strew with bread-crumbs and sprinkle with cinnamon4 ,cover and bake in a hot oven for twenty minutes1 then uncover and brown4 ,eat cold with sugar and cream4 ,canned peach puddings ,sift twice with two cupfuls of flour a heaping teaspoonful of baking-powder and a half teaspoonful of salt4 ,chop into this a tablespoonful of butter4 ,beat two eggs light1 and mix with two cupfuls of milk4 ,wet the prepared flour into a soft dough with the milk and eggs4 ,butter several deep pt-pans4 ,put half a peach into the bottom of each2 dust with sugar and cover with batter2 then1 another peach and so on1 until the pans are full4 ,set in a pan of boiling water in a good oven and bake1 covered1 twenty minutes4 ,uncover1 cook five minutes longer1 and turn out upon a hot dish4 ,make sauce for them by adding sugar to the peach syrup1 heating and stirring in a roux of one tablespoonful of butter cooked with a teaspoonful of flour4 ,a ,german pudding ,three-quarters of a cupful of seeded raisins1 three-quarters of a cupful of cleaned currants1 one-half cupful of chopped almonds1 one-half cupful of sugar1 six eggs1 one-half cupful of sweet milk1 five slices of stale white bread4 ,cut the crust from the bread1 cut the bread slices into small cubes1 and fry them to a golden-brown in a large tablespoonful of butter4 ,have a pudding-dish buttered2 put in a layer of bread1 next of fruits and nuts mixed together1 then more bread4 ,beat the yolks1 sugar1 milk and a little grated lemon peel2 add the beaten whites of four eggs2 pour this mixture over the pudding and bake slowly for three-quarters of an hour4 ,when done1 beat the remaining whites of the eggs light with a tablespoonful of sugar1 spread upon the pudding and brown slightly4 ,serve warm with fruit sauce4 ,baked ,indian pudding ,stir into a cupful of yellow corn-meal a half teaspoonful of salt2 pour gradually upon the salted meal two cupfuls of boiling water1 and beat until free of lumps4 ,have ready heated in a large double boiler five cupfuls of milk1 and into this stir the scalded meal4 ,boil for an hour4 ,whip four eggs very light1 and into them a gill of molasses1 a tablespoonful of melted butter1 and a quarter of a teaspoonful1 each1 of powdered cinnamon and nutmeg4 ,now remove the boiled meal from the fire and add it very slowly1 beating steadily1 to the egg mixture4 ,turn all into a deep1 greased pudding-dish and bake1 covered1 for nearly an hour4 ,uncover and brown4 ,serve the pudding from the dish in which it was baked4 ,eat with hard sauce flavored with lemon juice4 ,baked ,indian puddings ,make a mush as directed in last recipe4 ,beat light three eggs and one cupful of molasses1 one tablespoonful of softened butter1 one teaspoonful of soda4 ,ginger to taste4 ,stir in mush enough to make a thick batter4 ,butter and heat a dozen pt-pans1 fill only half-full with the mixture1 put a raisin on top of each1 and bake to a nice brown4 ,run a knife inside of the pans and turn out upon a hot dish4 ,serve with hard sauce flavored with vanilla4 ,macaroni pudding ,break a half pound of spaghetti into bits of uniform length1 and cook in a double boiler until tender4 ,have heated a pint and a half of rich milk1 and thicken this slightly with a half teaspoonful of corn-starch rubbed into a teaspoonful of butter4 ,when the milk is of the consistency of cream1 drain the macaroni and stir into it this white sauce4 ,put into a double boiler and heat for five minutes4 ,turn into a deep dish1 sprinkle lightly with powdered cinnamon1 and serve with butter and sugar4 ,bread-crumb pudding ,soak a pint of fine dry bread-crumbs for two hours in a quart of milk1 then beat in two tablespoonfuls of melted butter1 a half teaspoonful of powdered nutmeg1 the whipped yolks and the stiffened whites of four eggs4 ,bake in a buttered pudding-dish and eat hot with hard sauce4 ,cottage pudding 7excellent7 ,sift three cupfuls of flour twice with one teaspoonful of baking-powder and a little salt4 ,rub to a cream a cupful of powdered sugar and a heaping tablespoonful of butter4 ,beat two eggs light--yolks and whites separately4 ,mix the yolks with the creamed butter and sugar1 then one cupful of milk2 lastly1 the prepared flour1 alternately with the frothed whites4 ,bake1 covered1 in a buttered mold until a straw comes out clean from the thickest part4 ,eat with hard1 or with liquid sauce4 ,bread and fig pudding ,cut figs into small dice4 ,make a custard by heating a cupful of milk and pouring it upon four eggs beaten light with six tablespoonfuls of sugar1 then cooking it until it is just thick enough to coat the spoon4 ,dip crustless slices of bread for a second in milk2 put a layer of them into a pudding-dish1 cover with the fig-dice1 and pour over all the hot custard4 ,then put in more bread1 more figs and custard1 and proceed until the dish is full4 ,wait a moment for the bread to absorb some of the custard1 and pour the rest of the hot liquid into the dish until it is full to the brim4 ,cover the dish and bake until the custard is set2 uncover and brown4 ,serve as soon as baked4 ,eat with a hard sauce4 ,peach scallop ,peel and chop enough peaches to make two cupfuls4 ,put a layer of them into the bottom of a greased pudding-dish1 sprinkle thickly with sugar1 add a layer of stale sponge cake-crumbs1 then more sugared peaches1 and so on until the dish is full4 ,sprinkle with sugar and crumbs1 and bake for three-quarters of an hour4 ,eat hot with hard sauce4 ,date pudding ,substitute dates1 stoned and minced1 for figs in the next-to-the-last recipe4 ,queen of puddings ,beat the yolks of four eggs light1 add a cupful of sugar1 a tablespoonful of softened butter1 and when these are well-mixed1 four cupfuls of milk4 ,lastly1 beat in two cupfuls of dried crumbs1 and turn into a buttered pudding-dish4 ,bake like a custard4 ,when baked1 spread over the top strawberries1 sliced peaches or jelly of any sweet kind1 and cover the whole with the whites of the eggs beaten stiff with half a cupful of sugar4 ,brown lightly in the oven4 ,sift powdered sugar over fresh fruit if it is used1 and always over the meringue4 ,eat warm with sugar and cream1 or very cold with the same4 ,an old-fashioned bread pudding ,soak a pint of fine crumbs in a quart of milk1 and when they have soaked for two hours1 stir in four well-beaten egg yolks1 two tablespoonfuls of melted butter1 a scant half teaspoonful of soda dissolved in a little boiling water and a pinch of nutmeg4 ,last of all1 fold in lightly the stiffened whites of the eggs4 ,bake in a well-greased pudding-dish1 cover for half an hour1 then uncover and brown4 ,send to the table as soon as done and eat with hot wine sauce4 ,a baked ,charlotte ,slice stale cake as neatly as may be4 ,spread each piece with jam or jelly2 pack closely in a greased pudding-dish2 pour over it a raw custard made by beating an egg very light and stirring it into a large cupful of milk4 ,no sugar is needed4 ,bake1 covered1 for half an hour4 ,eat hot with lemon sauce1 or very cold with cream4 ,apple meringue pudding ,four cupfuls of well-sweetened apple sauce1 run through a colander and beaten with an egg-whisk until light and creamy4 ,one cupful of fine bread-crumbs2 three eggs2 one glass of sherry2 one tablespoonful of butter 7melted72 juice of a lemon and half the grated rind2 mace and cinnamon to taste4 ,mix crumbs1 apple sauce and melted butter well together1 add the seasoning1 the lemon1 and finally the beaten yolks of the eggs4 ,beat hard for one minute1 turn into a buttered pudding-dish and bake1 covered1 for half an hour4 ,draw to the oven door and spread with a meringue made of the stiffened whites of the eggs4 ,eat ice-cold with cream4 ,chocolate pudding ,make a good custard of a quart of milk1 the yolk of five eggs and a cupful of sugar4 ,have ready two tablespoonfuls of cornstarch wet with cold milk4 ,when the custard is hot1 take from the fire1 stir this in1 with four tablespoonfuls of grated1 unsweetened chocolate4 ,turn into a buttered pudding-dish and bake1 covered1 for half an hour4 ,draw to the door of the oven and spread with a stiff meringue made of the whites whipped light with two tablespoonfuls of powdered sugar and a teaspoonful of vanilla4 ,return to the oven for one minute1 or until the meringue is 8set40 ,eat cold with whipped cream4 ,summer squash pudding ,stew the squash1 drain and rub through your vegetable press4 ,to each pint add one cupful of sugar1 one-half teaspoonful of mace and a little salt1 and slowly pour over and mix in one quart of boiling milk4 ,set aside until perfectly cold1 when add the yolks of five well-beaten eggs and a cupful of thick cream2 bake in a pudding-dish in a moderate oven until firm in the center4 ,draw to the oven door and cover with the whites of three eggs beaten to a meringue with a cup of fine macaroon-crumbs4 ,shut the oven and brown lightly4 ,eat cold4 ,it will be found very nice4 ,cornstarch pudding ,dissolve three tablespoonfuls of corn-starch in a cupful of milk1 then set aside until cool4 ,now beat in three tablespoonfuls of sugar and three beaten eggs with a teaspoonful of melted butter4 ,stir until thick and smooth4 ,scald a pint of milk and add to it the corn-starch and cold milk4 ,season with vanilla1 and bake in a buttered pudding-dish4 ,serve cold with sweetened cream4 ,bread-and-milk pudding ,soak two cupfuls of fine crumbs in a quart of milk for an hour4 ,stir in a tablespoonful of melted butter and a teaspoonful of vanilla4 ,now beat in three well-whipped eggs2 turn into a buttered pudding-dish and bake until set4 ,eat hot with sugar and butter1 or cream and sugar4 ,bread-crumb pudding ,soak three cupfuls of fine crumbs for an hour in a quart of milk4 ,beat into the soaked crumbs four eggs1 whipped light1 a tablespoonful of melted butter and a teaspoonful of vanilla4 ,turn into a greased pudding-dish and bake1 covered1 for twenty minutes2 uncover and brown4 ,eat at once with hard sauce flavored with vanilla4 ,polly's pudding 7,a ,virginia recipe7 ,make a custard of two cupfuls of hot milk poured gradually upon the yolks of three eggs beaten light with four tablespoonfuls of sugar4 ,butter a pudding-dish and sprinkle the bottom with finely-minced candied lemon peel1 minced crystallized fruit1 and a very little shredded suet1 then a layer of fine crumbs4 ,cover each layer with a few spoonfuls of the warm custard as you go on until the dish is full4 ,cover and bake half an hour2 spread with a meringue made of the whites and a tablespoonful of sugar and color lightly4 ,eat cold4 ,rice pudding without eggs 7,contributed7 ,put into a baking-dish one cupful of rice2 sweeten with a cupful of sugar2 season with a teaspoonful1 each1 of salt1 grated nutmeg and cinnamon4 ,scatter through the rice one-half cupful of seeded raisins and pour over it six cupfuls of milk4 ,if the pudding looks dry1 add another cupful of milk fifteen minutes before taking from the oven4 ,rice pudding with eggs 7,contributed7 ,boil until soft one cupful of rice in plenty of hot water4 ,drain and while hot add one tablespoonful of butter4 ,when cold add to it one cupful of sugar1 one teaspoonful of grated nutmeg and one teaspoonful of ground cinnamon4 ,beat four eggs very light1 whites and yolks separately1 and add them to the rice4 ,then add one cupful of seeded raisins4 ,stir in one cupful of sweet milk gradually1 turn into a buttered baking-dish and bake in a hot oven4 ,bird's nest pudding 7,contributed7 ,put into a buttered baking-dish six or seven pared and cored apples4 ,mix to a smooth paste with cold milk five tablespoonfuls of flour1 and add the yolks of three eggs well beaten4 ,then add one teaspoonful of salt and the whites of the eggs well beaten4 ,then more milk1 using one pint in all4 ,pour this mixture over the apples and bake one hour in a moderate oven4 ,serve with any good sauce4 ,minute pudding 7,contributed7 ,beat two eggs very light and add a pint of flour and enough of a pint of milk to make it smooth4 ,put the remainder of the milk into a buttered saucepan2 add a little salt1 and when it comes to a boil add lightly the egg and flour mixture4 ,let it cook well and serve immediately with the following simple sauce3 ,rich milk or cream sweetened to taste and flavored with nutmeg4 ,cracker pudding ,soak two cupfuls of crushed crackers1 very fine1 in a quart of hot milk1 and stir in a double boiler over the fire until it smokes4 ,then put in a tablespoonful of butter1 a saltspoonful of baking-powder and four beaten eggs4 ,turn into a greased pudding-dish and bake until the custard is set4 ,send to table at once1 and eat with hard sauce4 ,frumenty 7,old ,english recipe7 ,cook a cupful of raw rice with two cupfuls of hot water in the inner vessel of a double boiler for half an hour4 ,then turn it into three cupfuls of milk heated in the double boiler1 and cook until very tender4 ,stir in one level teaspoonful of salt and one level tablespoonful of butter4 ,beat two eggs light with two tablespoonfuls of sugar1 and stir this into the hot rice when you take it from the fire4 ,rub to a light cream two tablespoonfuls of brown sugar with one of butter and season with cinnamon4 ,turn the hot rice into a deep dish1 spread this sauce smoothly over the top1 and serve4 ,this dish1 made with cracked wheat instead of rice1 was what ,king ,arthur's cook was bearing across the courtyard when ,tom ,thumb1 dropped by the bird of prey1 fell plump into it4 ,it is sometimes called 8fermenty40 ,sago pudding ,soak half a cupful of sago in a cupful of cold water for two hours4 ,drain1 put into the inner vessel of a farina kettle with a quart of hot milk1 and simmer until the sago is clear1 stirring up from the bottom several times4 ,add1 then1 a tablespoonful of butter1 four of sugar1 a good pinch of salt and three eggs beaten light4 ,beat all well and turn into a buttered bake-dish4 ,bake in a quick oven twenty minutes4 ,eat hot with sauce1 or cold with cream4 ,apple souffl pudding ,four eggs2 one pint of milk2 two tablespoonfuls of butter2 six large apples1 juicy and tart2 a pinch of soda in the milk2 two tablespoonfuls of flour4 ,heat the milk2 stir the butter over the fire until hot1 then add the flour and mix to a paste2 add the hot milk to this1 stir until smooth1 and pour gradually over the beaten yolks4 ,into this grate the pared apples1 one by one1 mixing well and quickly1 that they may keep their color4 ,now1 fold in the whites1 beaten to a standing froth1 pour into a buttered pudding-dish and bake very quickly4 ,serve before it falls1 and eat with hard or liquid sauce4 ,apple puff ,peel and grate enough apples to make two cupfuls4 ,beat the whites of five eggs very stiff with four tablespoonfuls of powdered sugar2 stir in quickly the grated apples1 and two teaspoonfuls of lemon juice4 ,turn into a pudding-dish and bake for half an hour4 ,eat as soon as baked with a hot custard sauce4 ,cocoanut souffl ,bring a pint of milk to the scalding point1 and stir into it a cupful of grated cocoanut4 ,set aside until cold1 then add five eggs1 beaten very light1 and a teaspoonful of essence of bitter almonds4 ,bake in a souffl-dish until 8set40 ,serve with sweetened whipped cream4 ,rice souffl ,make a white sauce of a cupful of milk thickened with a tablespoonful of flour rubbed into one of butter4 ,let this cool1 then beat into it a teacupful of cold boiled rice1 the whipped yolks and the stiffened whites of five eggs4 ,turn into a greased pudding mold and bake until set4 ,serve immediately4 ,eat with cream and sugar4 ,rhubarb souffl ,soak half a cupful of bread-crumbs for an hour in a cupful of milk4 ,beat six eggs light1 yolks and whites separate4 ,stir the thickened yolks into the soaked crumbs2 add a cupful of stewed and sweetened rhubarb1 and1 last of all1 fold in the whites4 ,turn into a greased pudding-dish and bake1 covered1 for half an hour2 then uncover and brown4 ,send to the table as soon as it is removed from the oven1 and serve immediately with sweetened whipped cream4 ,sweet omelet souffl ,beat the yolks of four eggs stiff1 and stir into them four tablespoonfuls of powdered sugar4 ,add two teaspoonfuls of vanilla1 and beat hard for five minutes4 ,whip the whites of six eggs to a meringue with a heaping tablespoonful of powdered sugar1 and stir lightly and quickly into the yolk mixture4 ,turn into a buttered pudding-dish and bake in a hot oven to a delicate brown4 ,serve immediately4 ,prune souffl 7delicious7 ,soak eighteen prunes over night and stew tender4 ,remove the stones and chop the prunes to a smooth pulp4 ,make a meringue of the whites of eight eggs and seven tablespoonfuls of powdered sugar4 ,beat the prunes into this1 turn into a greased pudding-dish and bake for twenty minutes4 ,serve immediately with whipped cream4 ,lemon souffl ,make a white roux of two tablespoonfuls of butter and the same of flour2 heat a cupful of milk to the boiling point1 add to the roux and set aside to cool2 then add the yolks of four eggs well beaten with powdered sugar and the juice and grated rind of one lemon4 ,just before putting into the oven to bake1 stir in lightly the beaten whites of the eggs4 ,bake three-quarters of an hour and serve with whipped cream flavored with lemon and slightly sweetened4 ,orange souffl 7,contributed7 ,cut stale sponge cake into small cubes and saturate with orange juice4 ,pour into a dish and pour over it rich custard4 ,cover with a good meringue1 brown nicely and serve4 ,bread souffl ,soak a pint of bread-crumbs for two hours in a quart of rich milk4 ,beat hard until you have a soft mass4 ,stir into this the yolks of four beaten eggs1 a tablespoonful of melted butter and1 last of all1 the stiffened whites of six eggs4 ,pour into a greased pudding-dish and bake for forty minutes in a steady oven4 ,serve immediately with a sweet1 hot custard sauce made of the remaining yolks of the eggs4 ,boiled rice with milk and egg ,wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender1 but not pasty4 ,drain off every drop of the water1 shaking the rice in a colander4 ,return the cereal to the fire in a double boiler and stir into it a quart of boiling milk1 into which three beaten eggs have been gradually whipped4 ,cook gently for a few minutes1 or until much of the milk has been absorbed4 ,eat with sugar and cream4 ,banana souffl ,peel and chop very fine five bananas4 ,into a pint of whipped cream stir five well-beaten eggs1 then stir in quickly the banana pulp4 ,turn into a souffl-dish1 bake in a quick oven until brown and light1 and serve immediately with sugar and cream4 ,chocolate souffl 7,contributed7 ,cook together in a saucepan a tablespoonful of butter and two of flour1 and as these thicken stir into them six tablespoonfuls of sweet milk4 ,beat thick and smooth1 then pour upon the yolks of three eggs that have been beaten light with two tablespoonfuls of sugar4 ,whip hard1 adding four tablespoonfuls of grated sweetened chocolate1 until the mixture is lukewarm2 put on the ice to cool1 covering it to keep a crust from forming on top4 ,when cold add the stiffened whites of the eggs1 fold these in lightly and bake in a quick oven4 ,serve at once with sweetened whipped cream4 ,,fritters ,in making fritters an essential to their success is that the fat in which they are fried be very deep and boiling hot4 ,always test it by dropping into it a small spoonful of batter4 ,if this do not rise quickly to the surface1 swell rapidly1 and acquire a light brown hue1 your fat is too cool4 ,let it stand over the hottest part of the range for a few minutes and again test it4 ,when it is at the right temperature fry your fritters quickly1 dropping in the batter by the spoonful4 ,when done1 remove the fritters with a perforated spoon1 and lay them in a heated colander lined with brown paper4 ,transfer to a hot platter covered with a folded napkin and serve at once4 ,fritters la crme ,stir a pinch of soda into a pint of milk and heat in a double boiler4 ,wet two tablespoonfuls of corn-starch with cold milk1 and when dissolved turn it into the hot milk4 ,stir until thick2 remove from the fire1 and beat into it a tablespoonful of melted butter1 three beaten eggs and a teaspoonful of vanilla4 ,pour into a square pan and set aside until very cold4 ,cut the mixture into small triangles1 dip into batter1 and fry to a golden brown4 ,remove the fritters very carefully from the fat1 as they are tender and break easily4 ,sprinkle with powdered sugar4 ,apple fritters ,beat the yolks and whites of five eggs separately4 ,into the yolks stir three generous cupfuls of sweet milk1 a pinch of salt and three scant cupfuls of flour1 sifted with a teaspoonful of baking-powder4 ,beat for a minute1 add the stiffened whites and1 when these are blended1 a cupful of peeled and thinly-sliced apples4 ,when the fritters are done and transferred to a hot dish1 sprinkle them liberally with powdered sugar to which a little cinnamon has been added4 ,orange fritters ,make a plain fritter batter with two eggs1 a cupful of milk1 half a teaspoonful of salt and sufficient flour to make a batter that will pour from the spoon1 or coat whatever fruit is put into it4 ,peel the oranges and separate into sections1 taking out the seeds4 ,dip these sections into the batter1 covering well1 and slide carefully into hot cottolene or other fat1 browning1 first on one side1 then on the other4 ,they can be served with sauce1 or simply dusted with powdered sugar4 ,if served as a dessert1 use a sauce4 ,apricot fritters ,peel and slice fourteen firm apricots and lay them in cold water while you make a batter of the following ingredients3 ,four eggs1 beaten light1 a half-pint of milk1 a pinch of salt1 and a heaping cupful of flour sifted twice with a teaspoonful of baking-powder4 ,remove the apricots from the water1 and pat them dry between the folds of a clean dish towel4 ,beat the batter hard1 stir into it the fruit and fry at once4 ,sprinkle with sugar while hot1 and serve with a lemon sauce4 ,canned apricots may be used for this purpose1 every drop of juice being removed4 ,peach fritters ,peel and slice a dozen peaches1 and stir them into a batter made by beating together three whipped eggs1 a cupful of rich milk1 a pinch of salt and a cupful of prepared flour4 ,drop this mixture by the spoonful into deep1 boiling fat4 ,when the fritters are of a golden-brown color1 drain in a colander and sprinkle with powdered sugar4 ,serve very hot4 ,rhubarb fritters ,scrape the stalks of the rhubarb1 cut into quarter-inch lengths2 stew in sugar and water for ten minutes2 drain and set aside to get cold4 ,make a batter of a half-pint of milk1 three eggs1 beaten light1 and a cupful of prepared flour4 ,beat hard and stir into this batter a cupful of the rhubarb4 ,drop by the spoonful into deep1 boiling cottolene or other fat1 and fry to a bright brown4 ,serve with lemon sauce4 ,banana fritters 7,no4 #a7 ,whip three eggs very light and beat into them a cupful of milk and a cupful of flour that has been sifted with a teaspoonful of baking-powder and a saltspoonful of salt4 ,cut six bananas into small bits1 stir these into the batter1 and drop by the spoonful into deep1 boiling cottolene or other fat4 ,when golden brown1 drain in a colander lined with tissue-paper4 ,sprinkle with powdered sugar1 and serve hot4 ,banana fritters 7,no4 #b7 ,peel and cut bananas lengthwise into thick slices4 ,squeeze over them a few drops of lemon juice1 then turn over and squeeze juice on the under side4 ,dry between soft cloths1 and dip into fritter batter1 coating each slice thoroughly4 ,fry in deep1 boiling cottolene or other fat to a light brown4 ,swiss fritters ,slice stale bread nearly an inch thick1 cut round with a cake-cutter1 and fry quickly in deep hot cottolene or other fat4 ,drop each round1 as soon as done1 into boiling water for one second1 to remove superfluous grease4 ,spread the fritters1 as fast as they are fried and dipped1 with powdered sugar1 wet up with lemon juice4 ,cover and keep hot until needed4 ,almond roulettes ,make a paste of twenty-five blanched and chopped almonds1 a pint of fine bread-crumbs1 a teaspoonful of extract of bitter almonds1 the whipped whites of two eggs and a heaping teaspoonful of cornstarch4 ,form into balls1 and set these in the ice-box for an hour4 ,make a batter of a cupful of lukewarm water1 a pinch of salt1 the frothed white of an egg1 and a cupful of prepared flour4 ,take the balls of nut-paste from the ice-chest1 dip each ball in the batter1 rolling it about until thoroughly coated1 and fry in boiling butter4 ,serve with a cream sauce4 ,sweet potato fritters ,boil1 skin1 and dry in an open oven4 ,mash while warm1 and rub through a colander1 or a vegetable press4 ,stir into a pint of potatoes a cupful of milk1 a tablespoonful of butter1 a little salt and two tablespoonfuls of sugar2 finally1 the yolks of two beaten eggs4 ,with floured hands shape into flat cakes1 dip into the frothed whites1 then in cracker-crumbs1 repeating the process4 ,leave upon ice two hours and fry in deep1 boiling cottolene or other fat to a golden brown4 ,eat with lemon sauce4 ,,pancakes ,,and ,,dumplings ,risen pancakes ,make a sponge of a quart of flour1 a half-cake of compressed yeast dissolved in a little water1 and a teaspoonful of salt4 ,set to rise all night2 in the morning beat in three well-whipped eggs and a tablespoonful of melted butter4 ,bake on a soapstone griddle4 ,jersey pancakes ,four heaping tablespoonfuls of flour1 mixed with sufficient milk to make a good batter4 ,add the beaten yolks of four eggs1 and salt to taste2 lastly1 add the well-beaten whites of the eggs4 ,melt a tablespoonful of butter in a frying-pan1 pour in batter until the bottom of the pan is thinly covered4 ,bake brown on both sides4 ,when done1 fold like an omelet1 strewing sugar seasoned with powdered cinnamon between the folds4 ,italian pancakes ,make a batter of a cupful of milk1 three eggs beaten light1 a saltspoonful of salt1 two teaspoonfuls of salad oil1 two teaspoonfuls of sugar and a half cupful of white flour4 ,beat hard and set aside for an hour4 ,put a little butter in a frying-pan1 and when very hot pour in enough batter to cover the bottom of the pan4 ,when brown on one side1 turn and brown on the other4 ,spread with jelly2 roll and sprinkle with powdered sugar4 ,jelly pancakes ,make a batter of five beaten eggs1 two tablespoonfuls of melted butter1 three cupfuls of milk1 and about a quart of prepared flour4 ,mix well and fry in a large frying-pan in which a little butter has been melted4 ,the batter should cover the entire bottom of the pan4 ,when brown on one side1 turn4 ,when done1 spread with fruit jelly1 and roll up as you would a sheet of music4 ,sprinkle with powdered sugar1 and send at once to the table4 ,cherry dumplings ,into a pint of prepared flour chop a heaping tablespoonful of butter1 stir in a cupful of milk and work into a dough4 ,roll into a sheet1 and cut into squares about four inches across4 ,in the center of each square put a great spoonful of stoned and sugared cherries1 pinch the four corners of the pastry together in the middle over the cherries and lay the dumplings1 joined sides down1 in a floured baking-pan4 ,bake and eat hot with a hard sauce4 ,raspberry dumplings ,make a dough of a quart of flour sifted with a half teaspoonful of salt and two teaspoonfuls of baking-powder1 two tablespoonfuls of butter chopped into bits1 and a pint of milk4 ,roll this dough out and cut into pieces about five inches square4 ,in the middle of each of these squares put a heaping tablespoonful of black raspberries1 sprinkle liberally with sugar1 and turn over upon them the four corners of the dough square1 pinching them together in the middle4 ,put in the oven and bake for half an hour4 ,apple dumplings ,sift an even quart of flour twice with one and a half teaspoonfuls of baking-powder1 and half a teaspoonful of salt4 ,chop into this a tablespoonful of cottolene or other fat and one of butter4 ,mix into a soft dough with two cupfuls of milk2 roll out into a sheet a scant half-inch thick1 and cut into squares about five inches each way4 ,lay in the center of each a large tart apple1 pared and cored4 ,fill the space left by coring with sugar1 fold the corners together1 enveloping the apple1 tie up in cheese-cloth squares1 dipped into hot water1 and well floured on the inside4 ,have ready a pot of boiling water4 ,drop in the dumplings and cook fast one hour4 ,dip each for one second in cold water to loosen the cloth1 turn out upon a hot dish and eat with hard sauce4 ,peach dumplings ,make as you would apple dumplings1 substituting for the cored apple a stoned peach1 the cavity filled with sugar1 then the halves neatly fitted together4 ,they are very good4 ,suet dumplings ,rub a cupful of white suet free from strings1 and powder it fine4 ,rub and chop it into two cupfuls of fine crumbs4 ,sift a teaspoonful of baking-powder three times with four tablespoonfuls of flour1 and work into the crumbs and suet4 ,add a teaspoonful of salt4 ,beat three eggs very light and stir into a cupful and a half of milk4 ,with this wet crumbs and flour into a rather stiff dough4 ,make into dumplings with floured hands2 tie up in cheese-cloth dipped in hot water and floured on the inside1 leaving plenty of room to swell1 and boil one hour4 ,eat with liquid sauce4 ,cornmeal dumplings ,scald a quart of milk1 stir in three cupfuls of ,indian meal1 or enough to make a stiff dough2 cook for five minutes1 stirring often from the bottom4 ,take from the fire2 beat in one-half cupful of powdered suet with a teaspoonful of salt1 and let it get perfectly cold4 ,then add three eggs beaten light with two tablespoonfuls of sugar1 and1 lastly1 a tablespoonful of flour sifted three times with half a teaspoonful of baking-powder4 ,make out into balls the size of an egg with floured hands1 envelop in cheese-cloth squares1 prepared as directed in preceding recipes4 ,the dumplings will double their size in boiling1 so make allowances in tying them up4 ,boil one hour hard4 ,dip into cold water for a second1 turn out and eat with hard sauce4 ,orange dumplings ,chop a tablespoonful of butter into two cupfuls of flour which has been twice sifted with one teaspoonful of baking-powder and a quarter-teaspoonful of salt4 ,mix with a cupful of milk to a soft dough1 and roll this into a sheet a half-inch thick2 cut into squares2 lay in each a peeled1 sliced and seeded orange1 and sprinkle thickly with sugar4 ,envelop in cheese-cloth squares as already directed1 and proceed as with other fruit dumplings4 ,,some ,,pudding ,,sauces ,cream sauce ,work two tablespoonfuls of butter into a half cupful of sugar1 then the beaten yolks of two eggs and a cupful of rich cream1 to which a pinch of soda has been added4 ,cook altogether1 stirring constantly in a double boiler1 until like thick cream and very smooth2 add a generous wineglassful of sherry1 and serve4 ,this is a delicious pudding sauce4 ,chocolate sauce ,boil together a half cupful of sugar and a cupful of water for five minutes2 stir in four tablespoonfuls of chocolate dissolved in a gill of milk1 and a tablespoonful of arrowroot dissolved in four tablespoonfuls of cold water4 ,boil for five minutes longer1 stirring steadily1 add a teaspoonful of vanilla and a dash of cinnamon1 and serve4 ,hard sauce ,work two tablespoonfuls of butter and a cupful of powdered sugar to a white cream1 then beat in the juice of a lemon and a pinch of nutmeg4 ,set in a cold place until needed4 ,canned fruit sauce ,heat with additional sugar1 one large cupful of any kind of fruit juice or syrup left from canning4 ,if fresh fruit juice is used1 more sugar will be needed than for the syrup4 ,about one-half cupful of sugar to each cupful of juice is an average amount4 ,mix one teaspoonful of cornstarch with the sugar1 or wet it with the liquid if syrup is used1 also one tablespoonful of butter4 ,boil all together for five minutes4 ,meringue sauce ,rub to a light cream one-half cupful of butter with one cupful of powdered sugar4 ,when light and almost snow white1 add gradually two tablespoonfuls of fruit juice or syrup1 and1 just before serving1 one-fourth of a cupful of boiling water1 and the white of an egg beaten to a froth4 ,lemon sauce ,cook for fifteen minutes one cupful of sugar with three tablespoonfuls of boiling water1 a half teaspoonful of grated lemon peel1 and the strained juice of a lemon4 ,take from the fire1 and pour gradually upon the beaten yolks of three eggs4 ,set in boiling water and stir until the eggs are 8set10 but not until they begin to harden4 ,caramel sauce ,put a cupful of sugar into a saucepan and stir over the fire1 until melted and light brown4 ,add one cupful of boiling water and let it simmer gently for ten minutes4 ,when cool stir in a teaspoonful of vanilla4 ,jelly sauce ,put into a saucepan over the fire one cupful of boiling water1 one-half cupful of jelly1 two tablespoonfuls of sugar and two tablespoonfuls of butter4 ,when melted stir into it a teaspoonful of cornstarch dissolved in one-half cupful of cold water1 and let it come to a boil4 ,keep warm over hot water until ready to use4 ,foamy sauce ,to the beaten whites of two eggs add one cupful of sugar4 ,beat thoroughly and add one cupful of boiling milk4 ,when cool add one teaspoonful of vanilla4 ,maraschino sauce ,put into a saucepan three-fourths of a cupful of boiling water and one-third of a cupful of sugar4 ,add one-fourth of a cupful of ,maraschino cherries cut in halves1 one-half cupful of ,maraschino syrup and one-half tablespoonful of butter4 ,when this comes to a boil1 stir in slowly two teaspoonfuls of cornstarch dissolved in a little cold water4 ,boil for five minutes4 ,vanilla sauce ,add one well-beaten egg to one-half pint of milk4 ,sweeten to taste4 ,pour the mixture into a double boiler and cook over water until it begins to thicken2 take from the fire and add one teaspoonful of vanilla4 ,serve hot4 ,apricot sauce 7,contributed7 ,rub three-fourths of a cupful of apricots through a sieve4 ,whip three-fourths of a cupful of heavy cream1 sweetened and flavored4 ,when stiff and dry1 add the apricot pulp4 ,plain whipped cream 7,contributed7 ,add to one cupful of 8double0 cream1 one-half cupful of powdered sugar1 and one teaspoonful of lemon or vanilla4 ,put in a bowl and set in a larger bowl of cracked ice4 ,chill the whip1 for everything must be very cold2 whip until stiff and dry1 then add the beaten white of one egg4 ,strawberry sauce ,boil together for ten minutes three-fourths of a cupful of sugar and one-half cupful of water4 ,run through a vegetable press one pint of strawberries1 and when the syrup is cool1 add the strawberry pulp and one-half teaspoonful of vanilla4 ,madeira sauce ,put one tablespoonful of butter into a saucepan4 ,stir into it one tablespoonful of flour and cook for one minute2 add one pint of boiling water1 stirring all the time until it boils4 ,next1 add one-half cupful of sugar and one tablespoonful of caramel4 ,let it stand over boiling water for ten minutes and just before serving add one-fourth of a cupful of ,madeira wine4 ,claret sauce 7,contributed7 ,make a syrup by boiling one cupful of sugar and one-third of a cup of water4 ,when cold add one-third of a cupful of claret4 ,brandy sauce 7liquid7 ,work two tablespoonfuls of butter into two cupfuls of powdered sugar1 moistening with boiling water4 ,beat hard for five minutes1 and set within a saucepan of water at a hard boil4 ,stir until scalding hot1 add a teaspoonful of cornstarch wet in cold water1 cook one minute and pour in a glass of good brandy4 ,take at once from the fire4 ,wine sauce 7liquid7 ,make as just directed1 but using wine in place of brandy4 ,,cold ,,puddings ,,and ,,custards ,besides the ordinary baked and boiled custards1 there are many varieties which are easily prepared1 and are delicious1 as well as digestible4 ,the milk of which these are made should always have added to it a bit of soda the size of a pea to prevent curdling4 ,i shall not mention this in the following recipes1 as ,i shall take it for granted that the precaution has been taken4 ,boiled cup custards ,heat a quart of milk in a double boiler1 but do not bring it quite to the boil4 ,beat five eggs light and stir into them half a cupful of sugar4 ,on this mixture pour the scalding milk very gradually1 beating steadily all the time4 ,return to the double boiler1 and cook1 stirring constantly1 until the custard is thick enough to coat the spoon4 ,if boiled longer than this it will curdle and separate4 ,remove the custard from the fire1 season with two teaspoonfuls of vanilla and set aside to cool4 ,when cold1 nearly fill glasses or cups with the mixture and heap with a meringue made by whipping the whites of two eggs stiff with two tablespoonfuls of sugar4 ,baked custard ,proceed exactly as in the preceding recipe until you have poured the hot milk on the sugar and eggs4 ,at this point flavor the mixture with two teaspoonfuls of vanilla1 and turn it into a pudding-dish4 ,grate nutmeg over the top of the custard1 set the pudding-dish in an outer pan of boiling water1 and bake in a moderate oven4 ,when the custard is firm it is done4 ,boiled chocolate custards 7,contributed7 ,scald a quart of milk in a double boiler1 and stir into it a bit of soda the size of a pea4 ,beat five eggs light with a half cupful of powdered sugar1 and whip into them five tablespoonfuls of grated chocolate4 ,pour the scalding milk upon this mixture1 return it to the fire in a double boiler1 and cook1 stirring constantly until it thickens and coats the spoon4 ,remove from the fire and flavor with a teaspoonful of vanilla4 ,when cold1 pour into custard cups or glasses1 and heap sweetened whipped cream upon the top of each4 ,baked chocolate custard ,into a quart of scalding milk stir five tablespoonfuls of grated chocolate wet with cold milk4 ,cook for a minute4 ,have the yolks of seven eggs and the whites of five 7reserving the other whites for a meringue7 beaten light with a cupful of sugar4 ,pour the scalding milk and chocolate gradually on the eggs and sugar1 and turn into a buttered pudding-dish set in a pan of boiling water4 ,bake until firm1 then draw to the door of the oven and spread with a meringue made of the reserved whites and two tablespoonfuls of powdered sugar4 ,return to the oven and bake to a delicate brown4 ,eat cold with cream4 ,french tapioca custard ,soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand for four hours2 add a quart of scalding milk1 and stir for a minute4 ,turn all into a double boiler1 and bring to the scalding point1 then pour gradually upon the yolks of four eggs beaten light with a cupful of sugar4 ,cook again in a double boiler for ten minutes1 by which time the custard should be thick4 ,set in the ice until very cold4 ,now whip the whites of the four eggs stiff1 beat them into the custard1 add two teaspoonfuls of vanilla1 turn into a glass bowl1 and serve4 ,tapioca cocoanut custard ,make as directed in last recipe1 but add to the beaten whites at the last a cupful of finely-grated cocoanut sweetened with powdered sugar4 ,floating island ,heat a pint of milk to scalding in a double boiler4 ,beat the yolks of three eggs stiff--setting the whites in the ice-box until they are needed for a meringue4 ,into the whipped yolks stir three tablespoonfuls of granulated sugar1 and pour the scalding milk gradually upon these4 ,return to the fire and cook1 stirring all the time1 until the custard is thick enough to coat the spoon4 ,remove from the fire1 and1 when the custard is cool1 flavor with a teaspoonful of vanilla and turn into a glass bowl4 ,whip the chilled whites to a stiff meringue and beat into this1 a little at a time1 three tablespoonfuls of red jelly--catawba grape or currant4 ,the meringue should be pink in color1 and may be heaped upon the top of the custard in the bowl4 ,rice custard ,cream a tablespoonful of butter with two of powdered sugar1 and gradually work in three beaten eggs4 ,add two cupfuls of milk1 and when you have a smooth mixture1 two cupfuls of cold1 boiled rice4 ,beat until free from lumps1 add a pinch of salt1 and turn into a greased pudding-dish4 ,set in the oven in a pan of boiling water1 and bake1 covered1 until the custard is set4 ,uncover and brown4 ,eat cold with sugar and cream4 ,cocoanut custard ,wet five tablespoonfuls of cornstarch with cold milk1 and stir it into a quart of scalding milk until thick and free of lumps4 ,whip six eggs light with a cupful of sugar1 and add gradually to the thickened milk4 ,cook for five minutes2 add1 at once1 a grated cocoanut1 and take from the fire4 ,flavor with a teaspoonful of rose-water1 and when it begins to cool1 pour into a glass bowl4 ,when cold1 eat with sugar and cream4 ,orange custard 7,contributed7 ,squeeze out and strain the juice of six good oranges4 ,add a cupful of sugar and cook slowly for half an hour1 skimming often4 ,take from the fire and turn into a bowl4 ,when lukewarm1 pour gradually1 beating all the time1 upon a warm custard made of the yolks of five eggs and two cupfuls of milk4 ,put in your egg-whip and beat steadily five minutes4 ,turn into a glass bowl1 and lay upon the top a meringue made by whipping the whites of the eggs with five tablespoonfuls of powdered sugar4 ,set upon ice until very cold4 ,coffee custards ,into a quart of rich custard cooked and still warm stir a pint of very strong1 clear1 hot1 black coffee4 ,beat for five minutes until thick and creamy4 ,fill glasses or custard cups with it1 and heap whipped cream on top of each4 ,set in cracked ice until you serve4 ,cinnamon custard 7,contributed7 ,bring a quart of milk to the boiling point4 ,add a saltspoon of salt1 a piece of cinnamon stick and three ounces of sugar4 ,strain1 and when cold mix with two or three well-beaten eggs4 ,pour into a pudding-dish and cover the top of the dish with slices of brown bread1 buttered on both sides and cut in triangular pieces4 ,bake in a slow oven and serve with hot sauce4 ,,whipped ,,cream ,,dishes ,the easiest and most rapid way to whip cream is with an ordinary1 old-fashioned wire egg-whip4 ,put the cream into a shallow dish and set in the ice-box until thoroughly chilled4 ,into a half-pint stir two teaspoonfuls of sugar and begin at once to beat with regular1 steady strokes1 not removing the froth as it forms1 but whipping until the cream is a thick1 stiff1 smooth mass4 ,if the cream is cold1 if the utensils are chilled1 and the room is not too warm1 the desired effect may be produced in ten minutes4 ,i have done it in five4 ,when the sillibub has reached the right consistency add a teaspoonful of such flavoring as you desire4 ,a half-pint of cream whips to a pint4 ,illustration3 ,,whipped ,,cream ,,garnished ,,with ,,maraschino ,,cherries 8,,individual0 ,,floating ,,island ,,meringue ,,glac ,,and ,,whipped ,,cream ,orange cream ,soak a half-package of gelatine in a cupful of cold water for an hour1 then stir it into a cupful of boiling water4 ,have ready the juice of two oranges and the grated rind of one1 and pour over them a cupful of sugar and the hot liquid gelatine4 ,set at the side of the range while you beat the yolks of three eggs stiff4 ,strain the hot liquid and pour1 a very little at a time1 upon the beaten yolks1 stirring constantly4 ,heat again in a double boiler1 beating all the while1 and as soon as the custard reaches the boiling point remove and set aside to cool4 ,when cold and thick1 beat into it a pint of whipped cream4 ,chestnuts with whipped cream ,shell and boil ,spanish chestnuts1 remove the skins and rub the nuts through a colander4 ,sweeten to taste and beat to a soft paste with a little cream4 ,form the mixture into a pyramid in the center of a chilled platter1 and heap sweetened1 whipped cream around it4 ,prune ,charlotte ,stew a dozen and a half large prunes2 when cold1 remove the stones and chop fine4 ,whip a pint of cream very stiff with three tablespoonfuls of sugar1 then whip the minced prunes into this4 ,line a glass dish with lady-fingers1 or thin slices of sponge cake1 and fill the center with the prune cream4 ,set in the ice-box until time to serve4 ,fruited whipped cream ,whip a pint of cream stiff1 sweeten abundantly and stir into it lightly a cup of whole strawberries1 a banana peeled1 and cut into dice an orange1 treated in the same way1 and a cup of finely-minced pineapple4 ,serve very cold4 ,as the fruits are acid1 the cream should be very sweet4 ,peach sponge ,mash two quarts of peeled and cut-up peaches4 ,strew sugar over them1 and let them stand for an hour to draw out the juice4 ,put the fruit through a vegetable press and extract all the juice4 ,soak a box of gelatine in cold water until dissolved1 add four tablespoonfuls of sugar1 and heat to scalding4 ,now stir in the peach juice1 remove from the fire1 and strain4 ,when cool1 set the bowl containing the mixture in a pan of ice1 and beat into it a pint of whipped cream4 ,when very stiff turn into a mold to form4 ,peach tapioca ,soak a cup of tapioca over night4 ,peel and cut up ten peaches2 add a cup of sugar and stew until tender4 ,boil the tapioca in two cups of water until clear1 then stir the stewed peaches into it4 ,remove from the fire1 add the juice of a small lemon and set away to cool4 ,eat with whipped cream4 ,strawberry float ,mash two quarts of berries and strain off the juice4 ,sweeten this and add it to a pint of very rich cream4 ,whip the whites of four eggs stiff with six tablespoonfuls of powdered sugar1 and beat in the mashed berries4 ,put the pink cream in the bottom of a glass bowl and heap the strawberry meringue high upon it4 ,raspberry float ,may be made according to the foregoing recipe1 substituting raspberries for strawberries4 ,pineapple ,charlotte ,grate or chop a pineapple very fine1 after peeling it and removing the 8eyes40 ,soak a half-box of gelatine for an hour in a half cupful of cold water1 then add a cupful of granulated sugar and a cupful of boiling water1 and stir over the fire just long enough to dissolve the gelatine4 ,as the mixture cools add the pineapple2 set the bowl containing it in a vessel of cracked ice1 and stir steadily until the mixture thickens4 ,now beat in a pint of sweetened1 whipped cream and turn into a mold wet with cold water4 ,when formed1 eat with powdered sugar and cream4 ,apple snow ,stew peeled and sliced apples until they are so soft that they can be rubbed through a colander4 ,there should be a pint of this apple sauce4 ,set aside until cold4 ,beat the whites of three eggs to a stiff froth1 and into this beat the apples by the spoonful1 alternately with a cupful of powdered sugar4 ,when very stiff1 add a teaspoonful of lemon juice1 turn into chilled glasses1 heap whipped cream upon the top1 and serve4 ,marrons with whipped cream ,chop half a bottle of marrons and put a teaspoonful in the bottom of each glass custard cup4 ,pour a little of the liquor in which they were put upon these1 and fill the glasses with whipped cream4 ,set in cracked ice until served4 ,whipped cream with macaroons ,crush stale almond macaroons fine1 and beat into whipped cream just before serving4 ,heap in a chilled bowl1 sift macaroon-crumbs thickly on top1 and serve4 ,orange and cocoanut delight ,use very sweet oranges for this dish1 and do not try dried cocoanut4 ,buy the fresh fruit1 and grate it4 ,in the bottom of a glass bowl put a layer of sliced and seeded oranges1 sprinkle with granulated sugar1 and then with a layer of the grated cocoanut4 ,on this put a generous spoonful of sweetened and whipped cream4 ,now another layer of the sugared oranges1 more cocoanut and whipped cream1 and so on until the dish is full4 ,the top layer must be of whipped cream1 heaped high in the center4 ,pineapple snow ,soak a half-box of gelatine in a scant cupful of cold water for an hour4 ,peel a small pineapple1 and grate it2 then cover with a cup of sugar1 and let it stand for an hour before stirring the soaked gelatine into it4 ,turn all into a saucepan set within a pan of boiling water1 and stir until the gelatine and sugar are dissolved4 ,remove from the fire and let it cool1 but not stiffen4 ,whip a pint of cream very stiff4 ,stand the saucepan containing the gelatine and pineapple in a deep bowl of cracked ice and1 as the mixture stiffens1 beat into it1 by the spoonful1 the whipped cream4 ,beat steadily until all the cream is in1 and the jelly is stiff and white4 ,turn into a glass bowl1 and set in the ice for some hours4 ,serve with rich cream4 ,raspberry cream sponge ,mash a quart of red raspberries1 and stir into them a large cupful of granulated sugar4 ,soak a half cupful of gelatine in a cupful of cold water for an hour4 ,pour upon the gelatine a cupful of boiling water4 ,stir until the gelatine is dissolved1 then add the sweetened berries4 ,strain all through a muslin bag1 pressing hard to extract the juice4 ,turn into a bowl to get cool4 ,when cool1 set the bowl in an outer vessel of cracked ice1 and as the jelly stiffens1 beat into it1 by the spoonful1 a pint of whipped cream4 ,beat until stiff and very cold4 ,set in the ice to form4 ,serve with sweetened cream4 ,banana froth ,whip a cupful of cream stiff4 ,rub enough bananas through a fine sieve to make a cupful of pulp1 and beat this at once into the whipped cream2 add four tablespoonfuls of powdered sugar1 and beat to a frothy mass4 ,line a glass dish with almond macaroons1 fill it with the banana cream1 and sprinkle this generously with tiny bits of crystallized cherries1 citron and blanched and minced almonds4 ,serve at once4 ,of course1 the fruits and nuts must be minced and made ready before the preparation of the banana cream is begun4 ,macaroon ,charlotte ,russe ,soak macaroons in custard until rather soft1 but not broken1 and line a dish with them4 ,beat a pint of cream stiff1 and stir into it half a cupful of blanched and chopped almonds and the same quantity of minced citron4 ,heap this upon the soaked macaroons4 ,,blanc ,,mange ,arrowroot blanc mange ,put half a pint of milk into a double boiler1 and when it reaches the scalding point stir into it three heaping teaspoonfuls of arrowroot which have been dissolved in a gill of cold water4 ,stir until thick and smooth2 remove from the fire1 flavor with a half-teaspoonful of vanilla1 and pour into a bowl to cool4 ,set in the ice-box until needed4 ,serve with powdered sugar and cream4 ,vanilla blanc mange ,soak a half-package of gelatine in enough water to cover it1 and at the end of two hours stir into it a half cupful of sugar4 ,add this to a pint of scalding milk1 and stir until the gelatine is dissolved2 remove from the fire1 strain and flavor with a teaspoonful of vanilla4 ,pour into wet molds to form4 ,when firm1 serve with sweetened whipped cream4 ,chocolate blanc mange 7,no4 #a7 ,soak a package of gelatine in a half-pint of cold milk for two hours4 ,stir a pinch of soda into a quart of rich milk1 and bring to the scalding point in double boiler4 ,beat the yolks of two eggs light with a small cupful of granulated sugar4 ,stir the soaked gelatine into the hot milk1 and when it dissolves pour the hot liquid gradually upon the yolks and sugar2 then whip in five tablespoonfuls of grated chocolate wet to a paste with a little cold milk4 ,put all into a double boiler and cook1 stirring all the time1 until the boiling point is just reached4 ,remove at once from the fire1 turn into a bowl1 whip in the stiffened whites of the eggs1 and a teaspoonful of vanilla4 ,pour into a mold wet with cold water and set in a cool place to form4 ,when ready to serve1 wring a cloth out in hot water1 wrap it for a moment about the mold1 and turn the contents out upon a chilled glass dish4 ,eat with powdered sugar and rich1 sweet cream4 ,chocolate blanc mange 7,no4 #b7 ,heat a pint of milk and add to it a pinch of soda4 ,into the milk stir a half-cupful of sugar1 and1 when this is dissolved1 two generous tablespoonfuls of corn-starch wet with cold milk4 ,cook until smooth and very thick2 add two heaping tablespoonfuls of grated chocolate1 and cook for a minute before removing from the fire4 ,stir into the pudding a teaspoonful of vanilla1 turn into a mold wet with cold water1 and set in a cold place to form4 ,snow pudding ,soak a half-package of gelatine for two hours in enough water to cover it4 ,at the end of the two hours add to the gelatine a cupful of granulated sugar and the juice of a lemon1 and pour upon these two cupfuls of boiling water4 ,stir until the gelatine is dissolved1 strain and set aside to cool4 ,beat the whites of three eggs to a stiff meringue1 and when the jelly is cold and begins to thicken1 whip into it this meringue4 ,beat from fifteen to twenty minutes1 or until the mixture is like a stiff white foam4 ,wet a mold with cold water1 pour the jelly into this1 and set in the ice4 ,when you are ready to serve the pudding1 turn it out upon a chilled dish1 and eat with sugar and cream1 or with soft custard4 ,banana blanc mange ,soak a tablespoonful of gelatine for an hour in a teacupful of water4 ,bring a cupful and a half of milk to the boiling point1 add a pinch of baking-soda1 and stir in a half cupful of sugar and the soaked gelatine4 ,boil for five minutes1 stirring steadily4 ,line a jelly-mold with sliced bananas and pour the lukewarm blanc mange carefully in upon these4 ,set in the ice to form4 ,turn out and eat with whipped cream4 ,peach sponge ,soak a half-box of gelatine for two hours4 ,peel and slice a dozen peaches1 add to them a cupful and a half of sugar and a half cupful of water1 and stew until the fruit is broken to pieces4 ,now stir in the soaked gelatine4 ,when this is dissolved rub all through a coarse sieve1 add a tablespoonful of lemon juice1 and when the mixture is cool and beginning to thicken whip in the stiffened whites of four eggs4 ,beat steadily for fifteen minutes1 and turn into a mold to form4 ,serve very cold with whipped cream4 ,italian cream ,soak half a box of gelatine in a cupful of cold water for an hour4 ,heat four cupfuls of milk in a double boiler1 and when hot stir into them the yolks of four eggs beaten light with half a cupful of sugar4 ,stir over the fire for two minutes1 add the gelatine and keep stirring until dissolved4 ,take from the fire1 flavor with a teaspoonful of vanilla and set aside to cool4 ,beat the whites of the eggs stiff1 and add them to the custard when it is cold1 but before it has begun to form4 ,turn into a mold wet with cold water and set aside to form firm4 ,pink pudding ,soak a package of gelatine for an hour in a cupful of cold water4 ,mash a pint of ripe strawberries and turn upon them a cupful of granulated sugar4 ,pour a pint of boiling water upon the gelatine1 and stir over the fire until dissolved2 add the sugar and mashed berries1 and strain through coarse muslin4 ,when the jelly is very cold whip the whites of five eggs to a stiff meringue and beat the jelly into them4 ,turn into a mold and set in ice to form4 ,serve with whipped cream4 ,brown mange ,soak a half-box of gelatine in a cupful of milk for three hours4 ,stir into it a cupful of granulated sugar1 and pour upon it a scant quart of scalding--not boiling--milk4 ,add a half-cake of grated chocolate wet to a paste with milk4 ,stir over the fire just long enough to dissolve the gelatine and melt the chocolate1 but do not let the milk boil4 ,pour the hot milk gradually upon the stiffened whites of four eggs4 ,turn the mixture into a bowl and set this in a pan of ice while you beat the contents long and steadily--until the jelly begins to stiffen4 ,turn into a glass bowl and set on the ice to form4 ,when cold and firm1 send to the table with great spoonfuls of whipped cream upon the top of the brown 8mange40 ,rose mange ,a pretty blanc mange may be made according to the foregoing recipe by omitting the chocolate and using in its place just enough juice from preserved strawberries to color the mixture a delicate pink4 ,when the whipped cream is added dot the white surface with a few of the preserved berries4 ,strawberry sponge ,soak one-half package of gelatine in one-half cupful of cold water for two hours4 ,mash one quart of fine strawberries and add one-half cupful of sugar and the juice of two lemons4 ,boil one-half cupful of sugar in a cupful of water gently for twenty minutes4 ,rub the strawberries through a sieve4 ,add the gelatine to the boiling syrup and take from the fire at once4 ,then add the strawberries1 pour the mixture into a dish set in cracked ice and beat thoroughly for five minutes4 ,add the beaten whites of four eggs and beat until the mixture begins to thicken4 ,pour into molds and set away until firm4 ,cider jelly ,soak one package of gelatine in a cupful of cold water for two hours4 ,add three cupfuls of sugar and the juice of three lemons2 also the grated rind of one lemon4 ,dissolve this in one quart of boiling water4 ,then add one pint of good sweet cider1 strain1 pour into molds and let it stand on ice for several hours4 ,junket ,milk is indispensable for family desserts1 forming as it does the basis of tender custards and velvety creams4 ,one of the most delicious of the metamorphoses to which it is susceptible is when1 by the addition of a rennet tablet1 it is changed into a tender and smooth junket4 ,the tablet is preferable to liquid rennet1 being more easily carried and more easily kept4 99 99 99 99 99 ,flavor a quart and a pint of fresh milk with two teaspoonfuls of vanilla1 and then mix with it two tablespoonfuls of rennet4 ,stir for a moment and put into a warm room to form4 ,as soon as the milk has 8set10 put the dish containing it in the ice-chest until it is time to send it to the table4 ,eat with sugar and cream4 ,this dessert should not be made more than two hours before it is to be served1 as long standing causes the milk to separate and form into curds and whey4 ,vanilla junket ,dissolve one rennet tablet in a tablespoonful of cold water4 ,stir this into a quart of milk that is just lukewarm and has been flavored with a teaspoonful of vanilla extract4 ,set in a warm room until firm1 then put into the ice-chest until needed4 ,this dessert should not be made more than two hours before the meal for which it is intended1 as long standing causes it to break and separate4 ,eat with sugar and cream4 ,coffee junket 7very nice7 ,dissolve a rennet tablet in a tablespoonful of water4 ,into a pint and a half of milk stir a gill of very strong black coffee1 liberally sweetened4 ,add the dissolved rennet and turn into a glass bowl4 ,leave in a cool room until formed1 then set on the ice immediately4 ,eat with sweetened whipped cream4 ,charlotte ,russe 7,no4 #a7 ,cut a stale sponge cake into slices and line a glass bowl with them4 ,into a pint of chilled cream stir half a cupful of powdered sugar and whip until stiff4 ,at the last1 beat in two teaspoonfuls of extract of vanilla4 ,fill the bowl with the whipped cream and set in the ice-chest until wanted4 ,charlotte ,russe 7,no4 #b7 ,soak a quarter of a box of gelatine in a half cupful of milk for two hours4 ,stir a half-cupful of sugar into a pint of cream and whip the cream until stiff2 then flavor with a teaspoonful of vanilla4 ,into the soaked gelatine beat the stiffened whites of three eggs and the sweetened and flavored whipped cream4 ,beat hard for a minute4 ,line a glass bowl with thin slices of sponge cake1 and heap the white mixture in the middle4 ,banana ,charlotte ,in a double boiler heat a cupful of cream1 to which you have added a pinch of soda4 ,sweeten slightly1 and thicken with a heaping teaspoonful of corn-starch dissolved in a gill of cold milk4 ,keep warm over hot water--stirring occasionally to prevent lumping--while you nearly fill a bowl with alternate layers of sliced bananas and very thin slices of sponge cake--the latter moistened slightly with milk4 ,when the bowl is three-quarters full pour over the contents the thickened cream and set aside to get very cold4 ,fill the bowl with sweetened whipped cream1 heap it high and serve4 ,pound cake trifle ,cut a pound cake and spread each slice thickly with raspberry jam4 ,lay on a flat dish1 and heap on each slice a great spoonful of meringue made by whipping the whites of four eggs stiff1 then adding sugar and currant jelly to taste1 and beating into a pink mass4 ,serve with cream4 ,peach trifle ,boil together for five minutes one cupful of sugar and one cupful of water4 ,put into this one quart of pared peaches4 ,stir slowly until tender4 ,when almost cold press them through a sieve4 ,line a deep glass dish with stale sponge cake dipped in sherry4 ,spread over this the cold peach pulp4 ,flavor one and a half cupfuls of thick sweet cream with two tablespoonfuls of powdered sugar and one teaspoonful1 each1 of vanilla and lemon and whip until thick and solid4 ,pour this into the peaches and let it stand until very cold4 ,raspberry trifle ,line the bottom of a deep glass dish with thin slices of sponge cake4 ,squeeze over it a little raspberry juice and cover with a thick layer of whole sweetened red raspberries4 ,over this another layer of the cake and another of the raspberries until the dish is filled three-quarters full4 ,pour over all this a plain boiled custard and serve very cold4 ,rhubarb trifle ,cook soft two cupfuls of rhubarb1 scraped and cut into inch lengths1 using barely enough water to keep it from scorching4 ,soak a half-ounce of gelatine1 and when ready for use strain into it the rhubarb rubbed through a sieve2 add six or eight ounces of sugar and a cupful of cream2 stir over the fire until well heated through1 but do not let it boil1 and pour into a wet mold4 ,set on ice4 ,serve with whipped cream4 ,strawberry ,charlotte ,mash a quart of ripe 8capped0 berries1 and sweeten abundantly4 ,beat the whites of four eggs stiff1 then whip in the berries strained through a sieve4 ,beat until smooth and stiff4 ,line a chilled dish with sponge cake1 and fill with the pink 8whip40 ,dot the top thickly with ripe berries4 ,rice blanc mange ,soak a quarter-box of gelatine in a quarter-cupful of water one hour2 rub a quarter of a pound of rice flour in a little cold milk2 add this to one quart of scalding milk2 stir constantly for five minutes2 add a cupful and a half of sugar and the soaked gelatin2 stir for one minute1 then add the grated rind of one lemon2 strain this into a bowl4 ,when a little cool mix in half a teaspoonful of bitter almond2 turn into a mold that has been wet in cold water2 stand in a cold place until ready to serve4 ,tipsy pudding ,line a glass dish with thin slices of sponge cake4 ,moisten the slices with sherry or some other good wine4 ,put over this a layer of preserved fruit1 another layer of cake and another of fruit1 and so on until the dish is filled4 ,pour over the whole a quart of rich boiled custard4 ,strawberry sillibub ,line a glass bowl with thin slices of sponge cake4 ,pour over the cake enough strawberry juice to dissolve the cake4 ,rub off on blocks of loaf sugar the yellow rind of two oranges1 and dissolve the sugar in a pint of rich cream4 ,squeeze the juice of the oranges on some powdered loaf sugar1 and add it gradually to the cream4 ,whip the mixture to a stiff froth1 then heap it on the dissolved cake4 ,ornament the top with large strawberries1 halved4 ,orange jelly 7,no4 #a7 ,for a quart of jelly allow three oranges with deep yellow skins and two lemons4 ,squeeze out and strain the juice4 ,soak half a package of gelatine in the juice1 but before pressing the fruit grate carefully all the outside1 so that no white mixes with the yellow rind4 ,cover the grated peel with a quart of cold water1 softened by a pinch of baking-soda2 bring gradually to the boil and simmer for five minutes4 ,add a teacupful of sugar to the soaked gelatine1 then strain into it through a flannel bag1 or fine sieve1 the hot orange water1 stirring all the while4 ,wet a mold with cold water1 put in the jelly and set on ice to form4 ,orange jelly 7,no4 #b7 ,soak a half-box of gelatine in enough cold water to cover it4 ,at the end of two hours stir into it a cupful of granulated sugar1 put it into a saucepan and pour upon it three cupfuls of boiling water4 ,stir over the fire until the gelatine and sugar are dissolved1 when add a cupful of strained orange juice and a dash of cinnamon4 ,do not allow the jelly to boil after the orange juice has been added1 but remove at once2 strain through flannel and turn into a mold wet with cold water4 ,set in a cold place to form4 ,or a prettier fashion is to pour the liquid jelly into halved orange peels from which the pulp has been carefully removed1 and which have lain in cold water for half an hour4 ,when firm1 the jelly should be eaten from these improvised bowls4 ,coffee jelly ,soak one-half box of gelatine in one-half cupful of cold water4 ,put a cupful of sugar and one of water over the fire1 and stir to a quick boil4 ,pour it over the gelatine and stir until it is dissolved4 ,add two cupfuls of strong1 clear1 black coffee1 and strain4 ,turn into a wetted mold4 ,serve with whipped cream4 ,tapioca jelly ,soak a half cupful of tapioca over night in a cupful of cold water4 ,put into a double boiler a pint of boiling water and dissolve in this a tablespoonful of granulated sugar4 ,now turn in the soaked tapioca and cook until clear4 ,remove from the fire and add two teaspoonfuls of lemon juice4 ,have ready jelly glasses wet with cold water1 and turn the liquid jelly into these4 ,set in a cold place to form4 ,serve very cold with sweetened cream4 ,raspberry jelly ,stir into a quart of red raspberries a cupful of granulated sugar4 ,at the end of an hour run the berries through a vegetable press1 and strain the juice thus produced through a flannel bag4 ,have ready a half-box of gelatine soaked in a cupful of cold water for two hours1 and pour over this a pint of boiling water4 ,strain and stir in the sweetened raspberry juice1 then set aside to get cold4 ,wet a jelly mold1 line with firm1 ripe raspberries1 and pour the cool half-firm jelly carefully into it4 ,set in a cold place to form4 ,eat with cream4 ,rice jelly ,wash a cupful of rice and soak it for two hours in a cupful of water4 ,have ready on the range a quart of boiling water and turn the rice and the water in which it was soaked into this4 ,boil for three-quarters of an hour1 then strain through a muslin bag4 ,when cold and thick1 serve with powdered sugar and cream4 ,it is very nice and nourishing4 ,banana souffl 7cold7 ,put into a double boiler a pint of milk 7half cream if you can get it71 and add a pinch of baking-soda4 ,beat the yolks of three eggs light with five heaping tablespoonfuls of granulated sugar4 ,add to the beaten eggs and sugar a teaspoonful of corn-starch dissolved in a little cold milk4 ,when the milk reaches the scalding point add the egg mixture and stir to a smooth custard1 or one that will coat the spoon4 ,slice four bananas thin into the bottom of a deep pudding-dish1 add to the hot custard a teaspoonful of vanilla and pour it over the bananas4 ,have the whites of the eggs whipped to a stiff meringue1 with two tablespoonfuls of powdered sugar2 heap it on top of the custard and bake in a quick oven to a delicate brown4 ,serve very cold with whipped cream4 ,cream puffs ,melt a half-pound of butter in a pint of scalding water1 and when this boils stir in three-quarters of a pound of flour4 ,stir steadily for a minute1 or until the flour does not stick to the sides of the saucepan4 ,remove from the fire4 ,when the mixture is cool whip in1 one at a time1 eight eggs beaten very light4 ,set on the ice for an hour4 ,line pans with buttered paper and drop the mixture by even spoonfuls at regular intervals--far apart--upon this paper4 ,bake in a hot oven until the puffs are golden brown4 ,when cold1 cut a slit in the side of each and fill with a cream made by the following recipe3 ,cream puff filling ,thicken a cupful of hot milk with three tablespoonfuls of flour wet to a paste with cold water4 ,when it has boiled for a minute1 and is free from lumps1 remove from the fire and pour upon three eggs1 well beaten with a half cupful of powdered sugar4 ,stir over the fire to a thick1 smooth cream2 remove1 flavor with vanilla1 and when cold fill the puffs4 ,macaroons ,beat the whites of three eggs stiff with three-quarters of a pound of powdered sugar4 ,stir in half a pound of finely-crumbled almond paste2 beat until smooth1 and drop by the spoonful upon greased paper4 ,bake for ten minutes in a steady oven4 ,tutti-frutti jelly of canned fruit ,make a good jelly1 using the liquor from the canned fruit as seasoning4 ,strain while hot1 and pour a little into a wet mold or bowl4 ,when the jelly begins to form put a layer of chopped fruit upon the jelly1 cover with more jelly 7which you should have kept slightly warm74 ,when this is firm1 more fruit1 and so on until materials are used up4 ,when firm and cold1 you can slice at pleasure4 ,prune and nut jelly ,soak a cupful of prunes all night2 drain and stew them until tender in three cupfuls of water4 ,before taking them from the fire add a cupful of sugar4 ,drain the prunes1 keeping the syrup1 chop them and stir into them two dozen blanched and chopped almonds4 ,soak two-thirds of a box of gelatine in a cupful of cold water for two hours1 add a cupful of boiling water and the prune liquor4 ,stir over the fire until the gelatine is dissolved2 then remove1 add the juice of a lemon and two tablespoonfuls of sherry4 ,turn into a glass dish1 and when partly congealed stir in the prunes and nuts4 ,every few minutes stir the jelly until it becomes firm enough to prevent the fruit from sinking to the bottom4 ,eat very cold with sweetened1 whipped cream4 ,wine jelly ,soak one-half box of gelatine in one-half cupful of cold water for an hour2 put into a saucepan two cupfuls of boiling water1 one cupful of sugar and some thin slices of lemon peel4 ,when the sugar has dissolved add the gelatin and stir until that has dissolved2 remove from the fire1 and when partly cool add the juice of one lemon and three-quarters of a cupful of sherry wine4 ,pour into molds and set to cool4 ,creamed figs ,wash the figs and put them in a saucepan with just enough water to cover them and with half a cup of granulated sugar4 ,simmer until the figs are tender when pierced with a fork4 ,take from the fire and spread on a plate to cool4 ,add a cup of sugar to the liquid and boil to a rather thick syrup4 ,take from the fire and pour over the figs4 ,when very cold put into a glass dish and just before sending to the table1 heap whipped cream on top4 ,eat with light cake4 ,fig jelly ,prepare the figs by stewing4 ,chop very fine4 ,have ready half a box of soaked gelatin1 put this over the fire in a cup of boiling water1 add the sweetened fig syrup1 stir until the gelatin is thoroughly dissolved1 take from the fire1 add a wineglassful of sherry and stir in the minced figs4 ,turn into a mold wet with cold water to form4 ,,fruit ,,desserts ,when people call in1 or upon1 a doctor1 in the expectation of hearing that their internal mechanism is 8all agley10 and to pay well for the knowledge1 they want something to show for what they have done and mean to do4 ,the physician's catechism and advice that do not entail an application to a druggist for further help to the deranged machinery1 the transfer of vial1 box or packet to the patient's hands1 and the passage of coin of the realm or paper of the republic from one pocket to another1 are a violation of civilized usages4 8,it is naught6 ,it is naught60 saith the patient1 and when he is gone his way he complaineth4 ,henceforward neither he nor his listeners to his tale of fraud1 8doctor with0 the candid practitioner forevermore4 ,it will be seen that a certain physician ran one positive and several possible risks when he said to an anemic1 wild-eyed patient1 teetering upon the inner edge of nervous prostration1 with a tilt in the wrong direction3 8,a sanitarium6 ,by no means6 ,and drugs1 nervines1 sedatives and the like would do you no permanent good4 ,the best of them are mere placebos that amuse the invalid while nature cures him4 ,what you need--what most broken-down women need--is fresh air and fresh fruit4 ,plenty of both6 ,live out of doors and live upon fruit60 ,then he charged as liberal a fee as if he had recommended an ocean voyage1 ,baden-,baden1 ,carlsbad1 and 8ites0 and 8ines0 by the dozen4 ,if he had ordered a tank of oxygen to be sent to the invalid's room and fallen to work pumping the gas into her lungs at a cost of one hundred dollars per day1 the sufferer and the sufferer's friends and gossips would have been satisfied1 because impressed with the novelty and the scientific flavor of the proceeding4 ,the means would be commensurate with the end to be gained4 ,eat abundantly as much as you can without surfeit1 of whatever fruit agrees with you best1 and while this regimen is going on1 sparingly of meat and rich gravies1 not at all of pastry4 ,let the assuasive1 and dissuasive1 and persuasive juices of ripe1 fresh fruit have their perfect work4 ,take your case in hand seriously1 and with a definite1 intelligent intention4 ,drugs interfere with nature2 fresh air and fruit are her obedient handmaidens4 ,apples ,many persons fancy that raw apples are indigestible1 and only endurable in the early morning4 ,doubtless the old adage that fruit is gold in the morning1 silver in the middle of the day1 and lead at night1 is to some extent answerable for this 7to my way of thinking7 erroneous impression4 ,dietitians tell us that ripe1 raw apples contain more phosphates in proportion to their bulk than any other article of food1 fish not excepted4 ,a recent writer on this point boldly declares that in this lies the secret of healthful longevity4 ,they correct biliousness and act as a sedative upon the racked nerves and allay insomnia4 8,eat uncooked apples constantly1 although1 of course1 in moderation1 and drink distilled water only1 and years will be added to your life1 while the evidences of age will be long in coming4 8,this argument is based on the supposition that as age advances1 the deposits of mineral matter in the system increase1 and that aging is little more than a gradual process of ossification4 8,phosphoric acid contains the least amount of earth-salts1 and for that reason is probably the nearest approach to the elixir of life known to the scientific world4 8,if you want to live long1 to retain your youth at the same time1 and to increase your brain-tissue1 eat plenty of apples1 drink only distilled water1 and eat as little bread as possible4 ,a diluted solution of phosphoric acid is also recommended to those who care to take pains to follow the diet here outlined40 ,tart apples are far more wholesome than sweet1 and all1 like potatoes1 should be fully ripe when eaten4 ,wash and polish them for the table1 arrange in a silver basket or glass dish1 and pass silver knives with them4 ,the touch of steel injures the flavor4 ,peaches ,neither wash nor wipe4 ,the soft down upon the cheek of a ripe peach is one of its charms4 ,keep on the ice until you are ready to serve1 then pile in a fruit dish and garnish with peach leaves4 ,pass silver knives with them4 ,to prepare grapefruit for table ,cut the grapefruit in half1 and dig out the hard core and seeds1 leaving a hollow in the center4 ,loosen the pulp from the skin all around the sides of the fruit1 so that it can be eaten easily with a spoon4 ,the method from this point is determined by the individual taste4 ,some persons like the fruit without sugar4 ,others fill the hollow in the middle with sugar1 and pour upon this a little rum1 or sherry1 or ,maraschino4 ,the addition of a few ,maraschino cherries is often made1 and in hot weather the fruit is sometimes laid in the ice4 ,picked pineapple ,peel the pineapple and remove the little dark protuberances upon the surface of the fruit4 ,with a fork pick or tear the fruit into strips1 strew these with granulated sugar and set in the ice until wanted4 ,pineapple and raspberries ,trim the bottom of a large pineapple so that it will stand upright4 ,cut off the top1 but do not throw it away4 ,with a sharp knife dig out the inside of the fruit1 taking care that the knife does not penetrate the sides or walls of the pineapple4 ,put this hollowed case and the top into the refrigerator until needed4 ,pick the inside of the pineapple into tiny bits1 and mix with it a cupful of red raspberries4 ,sweeten abundantly with granulated sugar1 and turn the fruit into a glass1 or a china jar1 with a closely fitting cover4 ,put on the lid and bury the jar in the ice for several hours4 ,just before time to serve it1 remove from the ice1 fill the hollowed shell with the fruit mixture1 replace the top on the pineapple and send to table4 ,pineapple and strawberries ,cut off the top of a pineapple1 and pare away the bottom so that it will stand upright and firm on the plate2 scoop out the pulp1 discarding the core2 mix the pulp with strawberries cut in halves1 the juice of an orange and sugar to taste4 ,return the mixture to the shell and chill thoroughly4 ,garnish the dish with leaves from the crown4 ,strawberries ,if large and ripe1 do not cap them1 but pass whole1 with powdered sugar that each eater may help himself4 ,holding the stem as a handle1 he dips the fruit in the sugar and nibbles it daintily4 ,orange baskets ,in halving large sweet oranges leave a strip of rind on one side that may serve as a handle to the other4 ,dig out the pulp from under and around the 8handle10 leaving that in the lower 8basket0 intact4 ,set the baskets in ice until you are ready to serve4 ,tie a bow of narrow ribbon to each handle before sending to table4 ,eat with orange spoons4 ,,ice ,,cream ,,and ,,ices ,freezers that speedily congeal the contents of their grinding depths may be bought so cheaply1 our housekeeper will find that in the long run it is economy to buy a patent freezer and make her ices at home4 ,in freezing creams of all sorts1 and water1 or fruit ices1 the process is greatly simplified by having the ice crushed fine4 ,many cooks who are new to the business1 do not recognize this fact4 ,in consequence1 they learn that to freeze cream takes very much longer than they were led to imagine from the circular advertising 8the most rapid freezer ever put upon the market40 ,while this circular may to a certain extent exaggerate the facts1 do not condemn the new machine until you have pounded or shaved your ice very fine4 ,a machine for shaving ice facilitates this process4 ,lacking this1 put the ice into a strong bag and pound it fine with a wooden mallet4 ,i wish it were in my power to name and recommend 8a perfect freezer0 of any kind4 ,grinding is slow work2 it is hard work2 it is hot work at a season when action begets discomfort4 ,my heart leaped high within me when a correspondent wrote gushingly of a freezer that 8did the business of1 and in itself without calling upon housewife or cook for so much as a turn or touch40 ,upon trial of the 8perfect0 machine1 ,i found the product--after ,i had faithfully obeyed instructions--coarse-grained1 and shot with icy needles4 ,i can1 however1 refer to a self-freezing process practised in my household for twenty odd years1 and with never a failure4 ,pour your cream1 of whatever kind1 into the freezer1 surround with alternate layers of ice1 shaved or cracked almost as fine as snow1 and rock salt4 ,fill to the top and pour over all two quarts of the strongest brine4 ,bury the freezer out of sight in cracked ice and throw a piece of carpet1 or a doubled sack over all1 and don't touch it again for an hour4 ,open then and beat and churn1 when you have scraped the frozen cream from the sides down into the middle4 ,have a stout 8dasher0 in miniature made1 and work diligently for at least five or six minutes4 ,the granulation and ice-needles of the 8perfect machine0 were the consequence of neglect of this beating and churning4 ,now close the freezer1 pack down again in rock salt and finely pounded ice1 burying it out of sight as before1 put a weight on the top1 unless the freezer be fast to the bottom of the outer vessel1 and let all alone for two hours more--longer if you like4 ,you will have then a pillar of lusciousness1 smooth as cream can be and should be4 ,dip the freezer in hot water and turn out1 or wrap a towel wet in hot water about it to loosen the cream4 ,all ices are the better for being packed down in ice for some time after they are frozen4 ,it is a ripening and mellowing process4 ,if you wish to add fruit or nuts to the plain custard or cream beat them in when you open the freezer to 8churn0 the contents4 ,vanilla ice cream ,make a custard of a quart of milk1 seven eggs and four cupfuls of granulated sugar4 ,remove from the fire and flavor with vanilla extract4 ,when cold beat into the custard a quart of rich cream1 and freeze4 ,it is made more elegant and delicious by pouring over each plateful1 when served1 a hot or a cold chocolate1 or cold strawberry sauce4 ,chocolate sauce for vanilla ice cream ,rub four heaping tablespoonfuls of sweet chocolate 7grated fine7 to a smooth paste1 with six tablespoonfuls of cream4 ,add two cupfuls of boiling water1 and cook in a double boiler1 stirring constantly1 for ten minutes after the boil begins4 ,flavor with vanilla or other extract when cold4 ,before using1 beat for three minutes hard4 ,this 8dressing0 is especially nice if a few spoonfuls of whipped cream be beaten into it just before serving4 ,it should be very cold1 or very hot4 ,if the latter1 omit the whipped cream but froth by heating over the fire4 ,strawberry sauce for vanilla cream ,crush a pint of berries1 mix with them a cupful of sugar2 stir until dissolved2 strain through a fine colander or a vegetable press1 and set on ice until needed4 ,hot maple sauce for vanilla ice cream ,boil a pound of maple sugar with a very little water until it begins to 8thread40 ,then stir into it a half a cupful of shelled ,english walnuts1 broken1 not chopped1 into bits4 ,there should be enough to make the sauce quite thick4 ,pour hot over vanilla ice cream4 ,chocolate ice cream ,make a custard according to the directions given in the recipe for vanilla ice cream1 stirring into it1 while in cooking1 four tablespoonfuls of grated chocolate4 ,when this chocolate custard is cold beat in a pint of rich cream and freeze4 ,burnt almond ice cream ,beat the yolks of four eggs light1 add to them a cupful of sugar and a pint of hot milk4 ,put over the fire in a double boiler1 cook until the mixture thickens like a custard1 take from the fire1 whip in the whites of the eggs1 beaten stiff1 and when the mixture is cold stir in lightly half a pint of sweet cream1 whipped stiff1 a cupful of almonds1 which have been shelled1 blanched1 chopped fine1 browned in two teaspoonfuls of caramel sugar1 and pounded to a coarse powder4 ,flavor with a teaspoonful of vanilla and half a teaspoonful of almond extract4 ,freeze as you would other ice cream4 ,illustration3 ,,orange ,,marmalade ,,ice ,,cream ,,with ,,hot ,,maple ,,sauce ,,afternoon ,,tea ,,sandwiches ,pistachio ice cream ,blanch a quarter of a pound of pistachio nuts by pouring boiling water over them1 letting them stand in this for ten minutes and slipping off the skins4 ,grind to a powder or pound to a paste1 adding a few drops of cream in the latter case4 ,have ready a custard as for vanilla ice cream1 made of six eggs1 a quart of milk and a pound of sugar1 and after this is cooked to a custard1 and cold1 add a quart of rich cream1 the pistachio nuts and enough green vegetable paste to make it of the desired shade of green4 ,turn into the freezer and freeze4 ,maple frapp ,into two cupfuls of maple syrup stir a cupful of water and a cupful of rich cream1 and freeze4 ,serve in punch-glasses with teaspoons4 ,nesselrode pudding ,make a rich custard of eight eggs and a quart of milk2 stir into it a quart of rich cream1 turn into a freezer and grind until half-frozen4 ,now open the freezer1 remove the dasher and with a long-handled spoon beat into the cream a pound of chopped marrons glacs4 ,replace the top of the freezer1 pack down in ice and rock salt1 and leave for three hours4 ,turn the pudding upon a chilled platter1 and heap whipped cream about the base4 ,crushed strawberry ice cream ,make a custard like the one for which directions are given in the last recipe1 only doubling the quantity4 ,add a quart of cream and pour into the freezer4 ,grind or leave packed down until half-frozen4 ,have ready a quart of strawberries mashed and abundantly sweetened4 ,when the ice cream is half congealed carefully remove the top from the freezer and with a long spoon beat in the crushed berries1 stirring up the contents from the bottom4 ,replace the top and continue to grind until frozen4 ,red raspberries may be used in the same way4 ,macaroon ice cream ,spread a half-pound of macaroons on a pastry-board and with a rolling-pin crush them to a powder4 ,make a custard after the following manner3 ,heat a pint of milk to the scalding point and pour it gradually upon three eggs beaten light with one and a half cupfuls of granulated sugar4 ,put into a double boiler over the fire and stir until like thick cream2 remove1 and set aside to cool4 ,when cold stir into this custard a pint of rich cream1 the powdered macaroons and a teaspoonful of vanilla extract4 ,turn into the freezer and grind until frozen4 ,macaroon mousse ,make custard as in last recipe1 but whip the cream1 then beat the powdered macaroons well into it1 pack an ice and freeze without grinding4 ,the 8mousse0 or mossy effect is produced by freezing whipped cream without turning the crank4 7,see directions given at beginning of this chapter47 ,strawberry mousse ,whip a pint of thick cream very stiff and stir into it a cupful of crushed berries which have been sweetened abundantly and from which all of the juice has been drained4 ,mold and pack in ice and salt for four hours4 ,when ready to serve1 garnish with whole strawberries4 ,raspberry mousse ,mash a quart of red raspberries and cover them with a pint of granulated sugar4 ,whip a quart of cream to a stiff froth1 and beat it gradually into the mashed berries4 ,turn into the freezer4 ,do not grind1 but pack in ice and cracked salt for three hours4 ,this is delicious served with or without whipped cream4 ,peach ice cream 7,no4 #a7 ,scald a pint of cream and pour it very gradually upon three eggs that have been beaten light with three cupfuls of sugar4 ,put over the fire in a double boiler and cook1 stirring constantly until you have a custard that coats the spoon4 ,this will take about fifteen minutes4 ,set the custard aside until cold1 then stir into it a pint of rich cream and three cupfuls of cut-up peaches4 ,these peaches should not be peeled and cut until just before the time for freezing them1 and must be cut into very small bits1 and sprinkled abundantly with sugar4 ,stir custard1 cream and peaches well together1 turn all into the freezer and freeze until firm4 ,if you freeze without grinding1 beat the fruit in after the cream has been packed down for an hour4 ,peach ice cream 7,no4 #b7 ,make a quart of rich ice cream and flavor with almond4 ,when frozen hard take up and cut into cakes4 ,line the bottom and sides of the freezer with these4 ,reserve one-fourth for a cover4 ,fill the center with layers of sliced peaches and thick whipped cream4 ,cover with the reserved cream and let the freezer remain in ice and salt an hour4 ,dip quickly into warm water and turn out carefully4 ,caf parfait ,put together one quart of thick cream1 one gill of clear1 strong coffee and a cupful of fine white sugar4 ,whip all light in a cream churn1 or with any other appliance you have for whipping cream4 ,when stiff and light put into a mold that will fit in a freezer1 and bind a strip of cloth or several folds of tissue paper about the top of the mold so as to keep the salt water from getting in4 ,put the mold into a freezer tub and surround it with fine ice and rock salt1 well packed down4 ,it should stand in this for at least three hours4 ,as a rule it is served heaped in glasses or cups4 ,raspberry parfait ,with a silver spoon mash a quart of red raspberries and stir into them a pound of granulated sugar4 ,set in a cold place for several hours while you soak half a box of gelatine in a half a pint of cool water4 ,when the gelatine has soaked for two hours turn it into a saucepan1 pour over it a cupful of boiling water1 and stir until dissolved4 ,rub the berries and sugar through a fine colander into the dissolved gelatine1 and again set it in a cold place for an hour or two4 ,meanwhile1 beat a pint of sweet cream stiff4 7,this will make about a quart of whipped cream47 ,when the gelatine mixture is cold beat the whipped cream into it1 put into a freezer and freeze4 ,fruit meringue glac ,this is one of the simplest and most delicious of desserts and may be made of any kind of fruit that is at hand4 ,it is especially good when made of strawberries1 red raspberries1 or ripe peaches4 ,crush a quart of fruit to a pulp and cover it with a pint of granulated sugar4 ,pour on this a half pint of cold water and the unbeaten whites of five eggs4 ,mix and turn into the freezer4 ,the grinding process will whip the contents into frozen foam1 light yet firm4 ,orange and banana meringue glac ,peel1 seed and chop five oranges fine1 and cover them with two cupfuls of granulated sugar4 ,at the end of half an hour peel and chop five or six bananas1 and stir immediately into the sugared oranges4 ,now add a pint of cold water and the unbeaten whites of five eggs4 ,turn into the freezer and grind until you have a frozen fruit froth4 ,strawberry surprise ,mash two quarts of strawberries to a pulp1 add to them a pint of sugar1 a pint of water1 the juice of two lemons and the unbeaten whites of six eggs4 ,turn into the freezer and freeze4 ,the turning of the dasher will beat all to a foamy and delicious 8surprise40 ,alaska bake 7,no4 #a7 ,whites of six eggs4 ,six tablespoonfuls of powdered sugar4 ,two-quart brick of ice cream4 ,a thin sheet of sponge cake4 ,make a meringue of the egg whites and the sugar1 cover a board with white paper1 lay on the sponge cake1 turn the ice cream out upon the cake 7which should extend one-half inch beyond the cream71 cover with the meringue1 and spread smoothly4 ,place on the oven grate and brown quickly4 ,the board1 paper1 cake and meringue are poor conductors of heat and prevent the cream from melting4 ,slip from paper on ice cream platter4 ,alaska bake 7,no4 #b7 ,cover thickly a two-quart brick mold of ice cream with a meringue made of the whites of six eggs and six tablespoonfuls of powdered sugar4 ,place the dish upon a board and set in a very quick oven to brown4 ,the meringue acts as a non-conductor1 and prevents the heat from melting the ice cream4 ,it may also be browned with a salamander or a heated fire-shovel4 ,sherbet ,squeeze all the juice from six lemons and one large orange4 ,put into this the grated rind of the orange1 and of three of the lemons1 and let it steep for an hour4 ,strain in a bag1 squeezing this hard2 add two cupfuls of granulated sugar and one pint of water4 ,mix well and put into a freezer4 ,the length of time it will take to freeze depends upon the make of the freezer4 ,some require more time than others4 ,berry sherbet ,mash one quart of berries1 or enough to make one pint of juice2 add one pint of sugar1 and after the sugar is dissolved1 add one pint of water and the juice of one lemon4 ,press through coarse lace1 or cheese cloth1 and freeze4 ,tutti-frutti ice cream ,break the whites of seven eggs into a chilled bowl1 add to them two cupfuls of powdered sugar and a pint of rich cream into which you have stirred a bit of baking-soda the size of a pea4 ,put over the fire in a double boiler and make it scalding hot1 but remove before the boiling point is reached4 ,now set the inner saucepan in a pan of ice1 and churn until cold and light4 ,turn into the freezer and grind4 ,peel and cut into small bits three peaches1 an apple1 an orange1 a banana1 two dozen cherries 7crystallized1 if you can not get the fresh71 and cut into small pieces a half cupful of red raspberries4 ,mix all these fruits thoroughly together4 ,when the cream is frozen1 but not very stiff1 carefully wipe off the top of the freezer1 remove the cover1 and take out the dasher4 ,turn the mixed fruits into the cream1 and with a long-handled spoon stir them in4 ,press all down hard1 replace the cover1 and pack the freezer down in ice and salt for three hours longer4 ,cherry ice ,stem and stone a quart of cherries1 crush and cover them with two cupfuls of sugar4 ,at the end of an hour squeeze the cherries through a vegetable press and extract all the juice4 ,to this add the juice of a lemon1 a pint of water and the unbeaten whites of three eggs4 ,turn all into a freezer and grind until you have a firm1 light ice4 ,pack the freezer in ice and salt for an hour after the dasher is removed4 ,whole banana ice cream ,wash and wipe twelve large ripe red bananas1 cut the skins down carefully all the length on one side1 and as carefully extract the pulp without breaking the skins4 ,remove the pulp1 scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready4 ,mash the pulp of the bananas1 mix with it two cupfuls of sugar and one quart of cream1 and add two teaspoonfuls of lemon juice4 ,rub through your colander to get rid of fibrous parts1 and freeze in the usual way4 ,when almost hard1 fill the banana skins with the cream1 packing it in well1 tie with soft thread and return to the cleaned and chilled freezer4 ,freeze for another hour 7without turning74 ,have ready a dozen narrow green ribbons4 ,remove the threads1 tie the bananas up with the ribbons2 lay back in a freezer when you have wiped it dry1 and leave in ice and rock salt until served4 ,plum ,bavarian cream ,soak half a box of gelatin in half a pint of cold water4 ,press through a sieve one pint of canned1 or freshly stewed and sweetened plums4 ,stir the gelatin over boiling water until dissolved2 stir the plums into this and mix well2 pour into a bowl set in ice1 and stir constantly until it begins to thicken2 then add one pint of whipped cream2 stir lightly until well-mixed4 ,turn into a mold and stand in a cool place4 ,serve with whipped cream4 ,cider ice ,dissolve one and a half cupfuls of granulated sugar in one quart of cider4 ,add one cupful of orange juice and one-fourth cupful of lemon juice4 ,mix the ingredients well together and freeze in the usual manner4 ,raspberry and currant cream ,mash one quart of black raspberries and one pint of red currants with two and a half cupfuls of sugar4 ,let them stand several hours1 strain off the juice and turn into the freezer4 ,when partly frozen1 add one cupful of sweet cream1 sweetened1 flavored and whipped4 ,candied citron ice cream ,cut peeled and cored citron into strips4 ,to each pound of these strips allow a pound of granulated sugar4 ,make a syrup of the sugar and water1 allowing a cup of water to each pound of sugar4 ,cook the citron strips in this until clear and tender1 adding enough ginger-root to flavor4 ,take out the citron and lay on platters to cool1 and boil the syrup until very thick4 ,add a little lemon juice1 return the citron to the syrup and stir until candied4 ,lay on a platter to cool and dry4 ,when you wish to use it cut into tiny shreds and beat into plain vanilla ice cream when half-frozen4 ,close the freezer and turn until the contents are firm4 ,,home-,,made ,,candies ,there has of late years been so much criminal adulteration of candy that the cautious parent is tempted to condemn all bonbons as unfit for human stomachs4 ,in our wholesale condemnation we are prone to forget that the longing for sweets is a natural craving of the system1 and that pure sugar1 taken in moderation and at the proper time1 is not injurious1 but rather aids in the process of digestion4 ,a moderate amount of good candy eaten directly after a hearty meal should not prove injurious to any healthy person4 ,appreciation of this hygienic law has led to the introduction of the bonbonnire upon the luncheon and the dinner table4 ,the sweet morsels are nibbled because it is fashionable to partake of them1 but the good results are the same as if intelligent comprehension of need and supply were the motive power4 ,maple candy ,break a pound of maple sugar into bits and then crush it fine with a rolling-pin4 ,stir it into two cupfuls of hot milk2 put over the fire1 and stir until the sugar is melted4 ,now boil hard1 stirring all the time1 until the syrup is brittle when dropped into cold water2 beat in a lump of butter the size of a small hen's egg1 and as soon as this melts1 pour the candy into greased pans4 ,cut into large squares before it hardens4 ,maple caramels ,break two pounds of maple sugar into a quart of milk--half cream1 if you have it--and boil steadily1 until a little dropped into cold water1 hardens4 ,pour into greased pans1 and as it cools1 mark into squares4 ,maple fudge ,break a pound of maple sugar into small pieces and put it over the fire with a cupful of milk4 ,bring to a boil1 add a tablespoonful of butter and cook until a little dropped into cold water becomes brittle4 ,take from the fire1 stir until it begins to granulate a little about the sides of the pot1 and then pour into a greased pan4 ,mark into squares with a knife4 ,sugar candy ,wet two heaping cupfuls of granulated sugar with a half pint of cold water and put over the fire in a porcelain-lined saucepan4 ,when the sugar is dissolved1 stir in a bit of cream of tartar 7as large as a ,lima bean7 dissolved in a spoonful of cold water4 ,boil the candy until a bit hardens when dropped into cold water2 remove from the fire1 stir in a teaspoonful of vanilla1 turn into greased pans1 mark into squares and set aside to harden4 ,or1 as the candy cools1 pull it with buttered finger-tips into long white ropes4 ,let it get very cold and brittle before eating4 ,chocolate fudge 7,no4 #a7 ,boil together a cupful of sugar1 one cupful of grated chocolate1 one-half cupful of milk1 one-quarter of a cupful of molasses4 ,boil1 stirring often1 until a little hardens in cold water4 ,remove from the fire1 beat in a teaspoonful of vanilla1 stir for a minute and turn into a buttered pan4 ,chocolate fudge 7,no4 #b7 ,three pounds of light brown sugar1 one-half pound of chocolate1 one-half cupful of cream1 one-quarter pound of butter1 three tablespoonfuls of vanilla extract4 ,put all into a porcelain kettle1 or smooth iron pot1 excepting the vanilla extract4 ,set on the back of the stove and let it melt slowly--two hours are none too long1 if you value smooth1 rich fudge4 ,then pull forward to boil about ten minutes4 ,try1 at the end of seven or eight minutes1 in ice-cold water1 and if it 8balls0 in the fingers1 take off and beat1 adding the vanilla4 ,turn out into buttered tins1 and score when cool enough4 ,penotchie ,put over the fire in a saucepan three cupfuls of light brown sugar--not coffee sugar--with a cupful of milk and boil to the stage when dropped into cold water it makes a soft but firm ball in the fingers4 ,add1 then1 a teaspoonful of butter2 take from the fire1 flavor with a teaspoonful of vanilla and stir in a cupful of kernels of ,english walnuts1 hickory nuts1 or pecans1 broken into pieces4 ,turn out upon a well-buttered shallow pan and mark into squares with a buttered knife4 ,this is sometimes known as 8,penuchie10 sometimes as 8,mexican ,kisses40 ,molasses candy 7,no4 #a7 ,stir together three cupfuls of ,new ,orleans molasses and a cupful of brown sugar4 ,add a gill of vinegar and put all over the fire in a porcelain-lined saucepan4 ,bring slowly to a boil and stir the syrup often as it cooks4 ,test the candy1 from time to time1 by dropping a bit into iced water4 ,as soon as this bit hardens stir into the boiling syrup a heaping teaspoonful of butter2 when this melts1 add a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water1 and remove immediately from the fire4 ,pour into buttered tins and cut into diamond-shaped candies1 or pull into ropes4 ,this is the good old-fashioned molasses candy of 8candy pulls0--the frolics dear to our mothers' girlish days4 ,in my opinion it is sweeter to taste and to memory than chocolate creams or any other modern bonbon4 ,molasses candy 7,no4 #b7 ,boil together a cupful of molasses1 one of brown sugar1 a tablespoonful of butter and a tablespoonful of vinegar4 ,when a drop hardens in cold water remove from the fire1 beat in a small teaspoonful of baking-soda1 stir hard1 and turn into buttered pans4 ,as it hardens1 cut into squares1 or when hard break into bits4 ,molasses 8velvets0 ,one cupful of molasses1 three cupfuls of sugar1 one cupful of boiling water1 three tablespoonfuls of vinegar1 one-half teaspoonful of cream of tartar1 one-half cupful of melted butter1 one-fourth teaspoonful of soda4 ,pour the first four ingredients into a kettle placed over the front of the range4 ,as soon as the boiling point is reached add cream of tartar4 ,boil until1 when tried in cold water1 the mixture will harden and crisp4 ,stir constantly during the last half hour of cooking4 ,when nearly done add the butter and soda4 ,pour into a buttered pan and pull as you would plain molasses candy4 ,before pulling add one teaspoonful of vanilla1 one-half teaspoonful of lemon extract1 or any essence you may prefer4 ,molasses taffy ,boil a pint of molasses for twenty minutes1 then stir in two saltspoonfuls of baking-soda and boil for fifteen minutes more1 or until a little dropped into cold water is brittle4 ,you must stir the taffy constantly while boiling1 or it will scorch4 ,when it is done add a teaspoonful of vinegar and pour into buttered pans1 or pull to a light brown4 ,molasses walnut candy ,boil a quart of molasses for half an hour1 then add a saltspoonful of baking-soda and boil until a little dropped into cold water becomes brittle4 ,stir in shelled and halved walnuts1 and pour into a greased pan4 ,molasses stick candy ,boil together a pint of molasses1 two tablespoonfuls of butter1 a pound of brown sugar and two tablespoonfuls of vinegar4 ,when a little hardens in iced water remove from the fire1 and1 as it cools1 pull into long light strips with floured finger-tips4 ,lay on waxed paper to harden4 ,chocolate caramels 7,no4 #a7 ,heat together over a slow fire two cupfuls of brown sugar1 half a cupful of molasses1 half a cupful of cream1 four tablespoonfuls of butter1 and half a cake of ,baker's unsweetened chocolate1 grated4 ,cool until it is brittle when dropped into cold water2 flavor with a teaspoonful of vanilla1 turn into a greased pan1 and when cool cut into squares with a knife4 ,chocolate caramels 7,no4 #b7 ,boil together two pounds of granulated sugar1 a quarter of a pound of grated chocolate1 a half pint of milk1 a quarter of a pound of butter4 ,cook until a bit hardens when dropped into cold water1 flavor with vanilla1 pour into greased tins and mark into squares4 ,opera caramels ,stir into two cupfuls of granulated sugar just enough milk to dissolve it1 add a quarter teaspoonful of cream of tartar and put over a slow fire4 ,stir constantly while boiling until a little dropped into cold water has the consistency of putty4 ,pour into a shallow pan and set aside to cool until so stiff that your finger pressed on it leaves a dent4 ,now beat until you have a soft1 dough-like mass4 ,knead this1 put upon a pastry board sprinkled with powdered sugar1 and roll into a sheet a half inch thick4 ,cut into squares4 ,if you wish to make vanilla caramels of these stir in the vanilla just before taking the mixture from the fire4 ,chocolate creams ,beat the white of an egg light with a teaspoonful of sugar1 add a teaspoonful of vanilla and enough confectioner's sugar to make a mixture stiff enough to be rolled into balls4 ,beat very smooth1 then form into balls the size of a small marble1 and spread in a pan to get stiff and firm4 ,cover with a chocolate coating4 ,chocolate coating for creams ,melt sweetened chocolate in a double boiler4 ,run a thick skewer into each cream ball and dip in the melted chocolate until thoroughly coated4 ,spread on buttered tins to dry2 or1 spread upon waxed paper4 ,chocolate marshmallows ,buy two ounces of finely powdered white gum arabic and let it stand1 covered with eight tablespoonfuls of cold water1 for an hour4 ,put it then into a double boiler1 and let it heat slowly until the gum is dissolved4 ,strain through a cheese-cloth1 wash out the double boiler and return the gum arabic to this with seven ounces of powdered sugar and two tablespoonfuls of grated chocolate4 ,stir over the fire for about three-quarters of an hour4 ,at the end of this time the mixture should be stiff4 ,take from the fire1 beat rapidly for two minutes1 put in a teaspoonful of vanilla1 and pour into a pan which has been well dusted with corn-starch4 ,when cold cut into squares4 ,fondant for cream candies ,to one pound of granulated sugar put into a granite saucepan1 add a gill and a half of boiling water1 and stir until the sugar is dissolved--no longer4 ,let the syrup boil about six minutes1 and dip a fork into it4 ,try this1 holding up the fork and watching the syrup on the point1 until this has reached a stage where it spins a thread4 ,test it still further by dropping a little of the boiling sugar into iced water4 ,when it can be made into a very soft ball with the fingers1 turn it out on a large platter1 which has been lightly buttered4 ,be careful not to stir the sugar when boiling1 and do not scrape off the sugar that adheres to the side of the saucepan4 ,as soon as the syrup in the dish is blood-warm1 stir it with a wooden spoon1 or paddle1 until it begins to crumble4 ,it should be a smooth white mass1 and when it has come to this stage should be kneaded in the hands like dough4 ,pack it into a bowl1 cover it with a thin cloth1 slightly moistened1 and set it away until needed4 ,chop nuts and roll in this fondant1 or roll in it whole4 ,citron cut into strips may be coated with it4 ,cream dates ,stone dates1 opening at one side only1 fill with fondant1 close gently into the original shape and sprinkle with sugar4 ,butterscotch ,wet a pound of brown sugar with a cupful of water1 into which two tablespoonfuls of vinegar have been stirred4 ,put into an agate saucepan4 ,cook for ten minutes1 add four tablespoonfuls of butter and boil until a drop hardens in cold water4 ,pour into large buttered tins1 and as it cools1 mark off into squares4 ,lemon butter ,boil together half a pound of brown sugar1 a tablespoonful of vinegar and a gill of water for ten minutes1 and add a heaping tablespoonful of butter4 ,boil until the candy becomes brittle when dropped into cold water1 and take from the fire4 ,add to it the juice of a lemon and pour into a shallow1 well-greased pan4 ,hoarhound candy 7made from fresh leaves7 ,make a strong solution of hoarhound leaves2 strain this1 and put a quarter of a cupful of it over the fire with a pound of brown sugar and a very little water4 ,cook until a little dropped in cold water is brittle4 ,add a tablespoonful of vinegar1 boil up once and turn into greased tins4 ,hoarhound candy 7made from dried leaves7 ,steep a heaping tablespoonful of dried hoarhound leaves in half a cupful of boiling water for one hour1 then strain and squeeze4 ,add the liquid to two cupfuls of brown sugar1 put over the fire in a saucepan1 and stir until the sugar is dissolved4 ,put in a tablespoonful of vinegar and boil until the candy breaks when dropped into cold water4 ,drop from the point of the spoon upon buttered paper1 or pour into a pan and cut into squares4 ,wintergreen candy ,made as directed in last recipes1 substituting wintergreen for hoarhound4 ,walnut creams ,beat the whites of an egg very light with enough ,,xxx sugar to make it very stiff4 ,now add cream1 a few drops at a time1 until the mixture is of the consistency of putty1 working it with the hands until it is soft and smooth4 ,flavor with vanilla1 or with lemon juice and the grated rind4 ,roll into small balls1 flatten these1 and press a half walnut on each side of every ball4 ,french cream almonds ,four cupfuls of granulated sugar2 one cupful of boiling water2 two tablespoonfuls of glucose4 ,stir until mixed and dissolved1 then cover1 and boil until the syrup strings4 ,pour into a crock and allow it to stand undisturbed until cool enough for you to hold your finger in it4 ,stir with a wooden spoon until thick2 pour upon a marble slab and knead all lumps out4 ,work in flavoring and coloring if desired4 ,mold into balls and press a blanched almond on the top of each ball4 ,creamed ,english walnuts ,for this use the large ,english walnuts1 cracking them carefully so as not to break the kernels4 ,remove each half in one piece and free it from all bits of shell4 ,heat over boiling water half a pound of fondant like that for which directions have been given in the recipe for chocolate creams4 ,flavor it with a teaspoonful of vanilla extract1 stir it until it becomes creamy and dip into it with a pair of small sugar tongs the half of the walnut4 ,lift it out carefully and lay it on waxed paper until it is dry4 ,or you may make a fondant of another kind by mixing the white of an egg with an equal quantity of cold water and stirring into it enough confectioner's sugar of the variety known as 8,,xxx0 to make a dough-like paste that can be handled with the fingers4 ,this may be flavored to taste with vanilla or bitter almond1 or any other extract1 and formed with the fingers into small balls4 ,to each side of this may be pressed the flat surface of an ,english walnut kernel4 ,they may then be laid on waxed paper in a box4 ,peanut candy ,boil together two and one-half cupfuls of sugar and a gill of water1 without stirring1 until a little1 when dropped into cold water1 can be worked into a soft ball4 ,now add a tablespoonful of butter and boil until the candy hardens when dropped into cold water4 ,stir in a cupful of shelled1 roasted and skinned peanuts1 turn the mixture into a buttered pan and cut into squares4 ,peanut molasses candy ,boil together a cupful1 each1 of molasses and brown sugar1 a tablespoonful of vinegar and two of butter4 ,when a little1 dropped into cold water1 is brittle1 add a cupful of shelled1 roasted and skinned peanuts1 remove at once from the fire1 add a teaspoonful 7scant7 of baking-soda1 beat hard1 and pour into buttered pans4 ,nougat ,boil together a pound of sugar and a half cupful of cold water until it becomes brittle if dropped into cold water4 ,cover the bottom of a well-buttered shallow tin with nut kernels--hickory1 walnut and pecans1 blanched almonds1 strips of cocoanut1 bits of figs1 dates and the like4 ,add a tablespoonful of lemon juice to the candy when it is done1 and pour it over the fruit and nuts in the pan4 ,let it get cold and mark into squares and strips4 ,creamed burnt almonds ,put two cupfuls of granulated sugar into a saucepan with two tablespoonfuls of water1 set over the fire and stir continually with a wooden spoon4 ,as soon as it is well melted1 move it to one side of the fire1 drop in the blanched almonds1 and take them out at once with a perforated spoon1 or candy dipper4 ,lay them on buttered dishes to harden4 ,creamed grapes ,make a syrup of a pound of sugar and a gill of water4 ,boil without stirring until a drop put into iced water becomes brittle4 ,remove from the fire1 set in an outer pan of boiling water1 and add to the syrup a dessertspoonful of lemon juice4 ,run a stiff wire or the prong of a pickle fork through each grape1 and dip them1 one by one1 in the hot syrup1 then lay on waxed paper to dry4 ,creamed popcorn ,make a syrup as for creamed grapes in the recipe given above1 but omit the lemon juice4 ,drop into the syrup enough crisp popcorn to make it thick2 take out this1 after stirring for half a minute1 by the great spoonful and lay on greased paper4 ,as the mass hardens roll a spoonful of it into a ball1 then roll this over and over in freshly popped and sugared corn1 until the white kernels adhere to the sticky ball4 ,popcorn balls ,make an old-fashioned molasses candy1 and just before removing from the fire1 stir in enough popcorn to thicken it4 ,take the mixture out by the spoonful and roll1 as soon as it can be handled1 into balls1 then roll these over and over in kernels of popcorn until no more will adhere to the balls4 ,sugared peanuts ,prepare as you would salted nuts1 but substitute butter for oil1 and fine sugar for salt1 after you have rolled the nuts in the white of an egg1 beaten light4 ,spread out upon white paper to dry in the sun1 or in a moderate oven4 ,orange straws ,select thick-skinned oranges1 and cut the peel in strips a quarter inch wide4 ,have a pan of boiling water on the stove1 and place as many pieces of the peel in the water as you can easily handle4 ,let it boil five minutes1 drain1 cover again with boiling water1 boil five minutes more1 drain again1 once more cover with boiling water and boil five minutes1 making fifteen in all4 ,drain thoroughly1 then make a syrup of one teacupful of sugar to three tablespoonfuls of water2 when this boils add the peel1 and cook until this is absorbed 7about twenty minutes72 remove from the pan1 and1 while hot1 roll each straw in granulated sugar which you have placed previously upon clean paper4 ,then put each straw on paper in a pan until the bottom of the pan is covered1 and place in a warm oven until all are dry4 ,have the sugar to roll the straws in and all ingredients ready before beginning the cooking1 as the straws must be handled very rapidly4 ,they will keep for weeks and not become sticky4 ,one cup of sugar will do for five oranges4 ,candied orange peel ,when peeling the orange cut the rind into quarters1 then cut into long strips4 ,put into a pan1 cover with cold water1 bring to the boil and drain4 ,to six oranges allow one and a half cupfuls of granulated sugar and a cupful of water2 put these into a granite saucepan and bring to a hard boil4 ,add the orange peel and boil down quickly1 taking care not to burn4 ,when the liquid is almost cooked away take the saucepan off the stove and stir in a cupful of sugar4 ,stir until almost cold1 pick apart with the fingers1 and lay on a plate4 ,candied pineapple ,peel1 slice and weigh the pineapple1 and allow a pound and a half of granulated sugar to each pound of fruit4 ,put the fruit and sugar together in a granite kettle and add just enough water to cover the fruit4 ,boil until the fruit is tender1 remove and spread on a dish to cool while you boil the syrup until very thick4 ,now lay in the pineapple2 cook and stir for five minutes more1 and then spread the sliced fruit on platters until dry and 8candied40 ,candied citron ,peel and core the citron and cut into strips4 ,weigh the fruit1 and allow a pound of sugar to each pound of the citron strips4 ,make a syrup1 allowing a cupful of water to each pound of sugar4 ,cook the citron in this until it is tender2 remove and spread on dishes4 ,boil in the syrup enough ginger to give a slight flavor1 and when the syrup is very thick stir in a little lemon juice4 ,now lay the strips of citron back in the syrup1 and stir until candied and coated with sugar4 ,lay on a platter to cool and dry4 ,marshmallows ,soak four ounces of pulverized gum arabic in a teacupful of cold water for two hours4 ,put into a double boiler with cold water in the outer vessel and bring gradually to the scalding point4 ,when the gum is dissolved1 strain through coarse muslin1 return to the double boiler with a heaping cupful of powdered sugar1 and stir steadily until the mixture is white and stiff4 ,remove from the fire1 beat very hard for a minute and flavor with vanilla2 beat a minute longer1 and pour into tins1 the insides of which have been rubbed with corn-starch4 ,when the paste is cool cut it into squares of uniform size and turn each of these over and over in a mixture made of three parts corn-starch and one part powdered sugar4 ,keep packed in a tin box until wanted1 as they soon dry if exposed to the air4 ,peanut brittle ,boil together a cupful1 each1 of molasses and brown sugar1 a tablespoonful of vinegar and two tablespoonfuls of butter4 ,when a little dropped into cold water is brittle1 add a cupful of blanched peanuts2 remove at once from the fire1 add a teaspoonful of baking-soda1 beat hard1 and pour into buttered pans4 ,hickory nut candy ,prepare half a cupful of hickory nut kernels by chopping them4 ,boil together one cupful of 8,a0 sugar1 one-third of a cupful of water1 and a piece of butter the size of a walnut until it makes a soft lump when tested in water4 ,remove from the fire and stir in the nuts4 ,when it begins to look cloudy1 pour by the spoonful into buttered tins4 ,it will spread into flat cakes4 ,maple nut candy ,butter a shallow tin and cover the bottom with butternut meats4 ,place on the cooler part of the stove one quart of maple sugar and one cupful of water4 ,cook slowly and test in water4 ,when done1 pour over the nut meats4 ,before it hardens1 mark into squares4 ,crystallized fruits ,make a syrup of a pound of sugar and a gill of water4 ,boil1 without stirring1 until a drop put into iced water becomes immediately brittle4 ,remove the saucepan from the fire and set it at once in an outer pan of boiling water4 ,add to the syrup the juice of a quarter of a lemon4 ,run the prongs of a sharp pickle fork through each piece of fruit to be candied1 and dip it in the hot syrup4 ,lay on buttered or waxed paper to dry4 ,stuffed dates ,remove the stones from dates and fill with a mixture made as follows3 ,put into an agate saucepan one cupful of granulated sugar and a gill of cold water1 with half a saltspoonful of cream of tartar4 ,stir just long enough to dissolve the sugar1 then boil1 without touching1 until a drop put into cold water can be formed into a soft ball4 ,remove from the fire immediately1 skim off every particle of crust1 if there be any upon the surface of the syrup1 and pour the syrup into a bowl4 ,when so cool and thick that the finger leaves a dent when pressed upon it1 stir with a wooden spoon to a smooth white paste4 ,when too stiff to stir with a spoon1 work the mixture with the hands4 ,this filling will keep for weeks4 ,when you wish to use it1 set the cup containing it in a pan of hot water until soft enough to handle4 ,slippery-elm cough candy ,soak a good handful of dried slippery-elm bark in a pint of water all night4 ,in the morning bring it to a boil1 strain and press to get out all the mucilaginous matter1 and put the liquid thus obtained over a slow fire with two cupfuls of sugar4 ,wet the sugar well with lemon juice before adding it to the slippery-elm tea4 ,simmer1 stirring until the sugar dissolves4 ,when the candy 8ropes0 pour it out into broad buttered tins and mark into squares4 ,you may pull it white if you like4 ,it is palatable and excellent for colds and coughs4 ,illustration ,,afternoon ,,tea ,in every respectable ,english dwelling1 be it palace or cottage1 tea is served between four and five o'clock every afternoon in the year4 ,the crone in the almshouse takes hers direct from the hob in winter1 and in summer hobbles with her black teapot1 a teaspoonful of the precious leaves in the bottom1 to the common kitchen to have it filled4 ,her betters in name and in worldly gear assemble about the tea equipage in drawing room or library1 or in the family 8parlor40 ,for the wealthy there are tea-tables of divers patterns1 some with leaves that draw out to accommodate cups and saucers when set in array4 ,the conventional afternoon tea-table is lower than that intended to hold bric-a-brac and books4 ,the chair occupied by the mistress of the house or one of her daughters is low and broad1 that she may sit at her ease while making and dispensing the beverage4 ,the central figure upon the tray is a teakettle of silver1 copper1 brass or lacquered ,japanese ware1 with a spirit lamp beneath4 ,when the water boils the tea is 8masked10 i4 e41 a little is poured upon the dry leaves in the pot1 a wadded 8cozy0 is fitted over the latter1 and the tea is 8drawn0 for about two minutes before the rest of the water is added4 ,illustration ,the cups are passed by a servant if none of the young people of the family or intimate friends are present to whom the graceful task can be delegated4 ,the tone of the whole function is easy sociability4 ,this is especially marked in the ,english country house1 where sportsmen1 who have been out with the dogs and gamekeeper all day1 are allowed to drift into the drawing-room1 in splashed gaiters and knickerbockers1 for a chat and a cup of hot tea before going off to dress for dinner4 ,as accompaniments to the tea we have a basket of light cakes or biscuits1 thin bread and butter1 now and then buttered scones or 8tea cake40 ,anything more elaborate mars the simplicity of the custom1 perverting it into an 8occasion40 ,it ceases to be afternoon tea1 a rest station between the one o'clock luncheon and the seven or eight o'clock dinner4 ,in some towns and cities--particularly in the lavish ,south--the effort to introduce this simplest of social functions has failed ignominiously1 because--like dish-washing1 toast-making and tea-making1 speaking the truth and spelling correctly--the right way of doing it is too easy to learn4 ,the 8spread0 of oysters1 salads1 cakes and creams1 bouillon and bonbons1 flummery and fruit1 into which the imported custom degenerated1 was as foreign to the true spirit of the original as the crush of elaborately dressed women and the sprinkle of uncomfortable men who attended the teas was to the cordial informality that should obtain with guests and entertainers4 ,it is a wholesome symptom in our feverish social system that the beneficent break in the diurnal rush and press furnished by afternoon tea-time is becoming more and more prevalent4 ,in tens of thousands of homes1 in city and in country1 five o'clock brings together the scattered parts of the home circle in the living-room4 ,jaunty wicker stands1 three and four-storied1 for holding plates of fancy biscuits1 thin bread and butter1 cake and crisp strips of lightly buttered toast spread with anchovy paste1 have crept into conservative drawing-rooms2 teakettle1 teapot and their appurtenances appear duly at the stroke of the hour1 and visitors who happen to call at that hour are cordially made welcome to the grateful refreshment4 8,tea0 is always there1 no matter who comes or goes1 and it typifies what we need more than all else besides in a land where labor is the rule and relaxation the exception--home joys1 home comfort1 home rest6 ,five o'clock tea has come to stay6 ,whether as a simple refreshment for busy women who long for a life-saving station in the afternoon rush1 or as an informal--and inexpensive--fashion of entertaining one's friends1 it seems to be as firm a fixture on this side of the ,atlantic as on the other4 ,one of the chief charms of the afternoon tea is its adaptability4 ,it may be as much or as little of a function as one chooses4 ,i do not refer now to the cup of tea that the hostess pours for herself or the chance friend every afternoon in the week1 but to the tea where guests are regularly invited4 ,it may be madame's ,at ,home day1 which extends over a period of a few weeks1 or runs through the whole winter1 or it may be one of the more formal occasions1 to which guests are invited in droves1 and social debts thereby paid en bloc4 ,for the simpler function it is easy to lay down rules4 ,little is required for it4 ,if it is to be a weekly affair for which cards are issued early in the season1 it is foolish to plan an elaborate menu1 and even worse than foolish1 for it is in bad taste4 ,the guest who goes to such a day1 8at home10 does not expect a 8spread10 and the hostess who offers too much makes life harder for the timid woman of small means who is not quite sure what is the correct thing1 but is only positive that it must be expensive4 ,for the ordinary one-day-every-week-all-winter afternoon tea there are many houses where one has only bread and butter or fancy biscuits and a simple cake4 ,i know one woman who prides herself upon the quality of the doughnuts she serves at her afternoon teas1 and they are the only sweets she has beyond a little dish of bonbons4 ,to be sure1 there are simple sandwiches or thin bread and butter1 but further than this she does not go except for some special occasion4 ,for such an ,afternoon ,tea the following menus are offered as suggestions3 ,,afternoon ,,tea ,,menu4 ,i ,caviar ,sandwiches ,creamed ,chicken ,sandwiches ,fancy ,cakes ,tea1 or ,coffee1 or ,chocolate ,illustration3 ,,afternoon-,,tea ,,on ,,the ,,veranda ,,afternoon ,,tea ,,menu4 ,,ii ,chicken and ,celery ,sandwiches ,anchovy ,toast ,fancy ,cakes ,tea1 or ,coffee1 or ,chocolate ,these menus may be modified in many ways4 ,other varieties of sandwiches may be provided4 ,both tea and coffee1 or tea and chocolate1 may be offered4 ,plain cake may be supplied instead of the fancy cakes1 and a good tea biscuit may be given instead of one kind of sandwiches4 ,little dishes of bonbons may stand by to supplement the feast4 ,for these1 as for the ordinary afternoon tea where there are no invited guests1 the preparations are the same4 ,the tea-table is not to be left standing fully equipped to gather dust when it is not in use4 ,the cups and saucers and other tea plenishings are brought in on a tray and placed on the table4 ,this may be a regular tea-table1 or it may be the table one finds in every drawing-room where are piled the magazines and books of the day4 ,these may be swept to one side to make space for the tray4 ,the hostess may make the tea and pour it1 or it may be brought in ready from the kitchen4 ,when tea-time extends over the whole afternoon1 a tea-ball will prove of value4 ,then each guest is sure of a fresh hot cup of tea1 and while the alcohol lamp holds out to burn the supply will not fail4 ,if there are a good many guests there may be a maid at hand to pass cups and offer the plates of sandwiches and sweets4 ,but1 as a rule1 the affair is so informal that hostess and guests wait on themselves4 ,with the cup and saucer there may be offered a plate1 and some hostesses offer doilies as well1 but this is not obligatory4 ,the maid is chiefly needed to replenish the hot water1 to take away empty cups and the like1 and if she is within sound of the bell1 it answers as well as though she were at the elbow of the hostess4 ,when the tea is to be a larger and more formal function1 matters are differently arranged4 ,in those cases where a hostess gives perhaps two days1 and invites all her dear five hundred friends to be present at one or the other of them1 there is not room in the drawing-room for the tea-table nor place for the chatty informality of the simpler afternoon tea4 ,the table is laid in the dining-room1 or the library1 and a friend is invited to 8pour40 ,if there are two beverages1--as there are1 almost invariably1--one friend takes each end of the table1 and there may be even a third1 presiding over another hot drink1 or over the punch bowl4 ,a waitress or two must be at hand to take away the dishes that have been used and bring fresh1 and to see that the guests have enough to eat and drink4 ,the hostess has no time to see to anything beyond the salutations of the guests as they come in1 and can only suggest to them that they go out to the dining-room and find something to eat4 ,once in a while1 a hostess will give no more than is contained in the menus already suggested1 except that the supplies of all kinds may be increased1 and that there may be three kinds of sandwiches1 instead of one or two1 and a larger choice in the matter of cake4 ,two hot drinks1 at least1 must be supplied4 ,but in so large a function the bill of fare is more likely to be something like the following3 ,,afternoon ,,tea ,,menu4 ,,iii ,bouillon ,lobster ,sandwiches ,chicken ,truffle ,sandwiches ,lettuce ,sandwiches ,salted ,almonds ,olives ,bonbons ,cakes ,tea ,coffee ,chocolate1 or ,claret ,punch ,when an afternoon tea gets to this stage it may still be called 8a tea10 but it has gone far beyond that1 and has become a daytime reception4 ,even if the sun is shining outside there is usually artificial light in the rooms4 ,the lamps are burning with a pleasant subdued light1 there are candles with colored shades1 the women who are receiving and presiding over the table are in full dress4 ,the table itself is beautiful with china and cut glass and silver4 ,flowers are about everywhere1 and except that the men are in morning dress and the women guests in street costume1 it might be an evening party4 ,there is a reception held in the afternoon that is even more elaborate than this4 ,when a woman wants to make signal some special 8occasion10--to honor a guest1 or perhaps because it is the only 8crush0 she gives in the year1--she often makes it a tea4 ,for this the cards will be out ten days or more in advance and the refreshments provided are more elegant and numerous than those mentioned above4 ,such a collation might be as follows3 ,,afternoon ,,tea ,,menu4 ,,iv ,bouillon ,chicken or ,lobster ,salad ,creamed ,oysters ,nut ,sandwiches ,sardine ,sandwiches ,cream ,cheese ,sandwiches ,olives or ,pimolas ,salted ,nuts ,bonbons ,ices ,frapp ,cakes ,tea ,coffee ,chocolate ,punch ,the table is arranged for this as for the third tea mentioned1 but there must be waiters in attendance1 and they serve nearly everything4 ,in most cases there is nothing done by the young women friends of the hostess who gather in the dining-room except entertain the guests and see that they have enough to eat4 ,once in a while1 these young women may preside at the coffee-urn1 or the chocolate1 or teapot1 but it is not a common occurrence4 ,illustration ,the matter has been put into the hands of 8the profession40 ,it is all very nice1 and an excellent way to clear the debit side of one's social ledger1 but the mind turns to the quiet afternoon tea-table with the hot tea under the cozy1 the saucer of sliced lemon1 the tiny flask of rum or the graceful cream jug1 the sugar basin and plate of sandwiches1 or bread and butter1 with affection one never cherishes for the huge kettledrum4 ,,some ,,dainties ,,for ,,afternoon ,,tea ,tea cakes ,sift a quart of flour three times with two teaspoonfuls of baking-powder and one of salt4 ,chop into this a tablespoonful of butter and one of cottolene or other fat4 7,in all preparations requiring shortening1 cottolene is preferable to lard47 ,mix in a bowl with a wooden spoon1 adding about three cupfuls of milk1 or enough to make a soft dough4 ,turn out upon your board and roll1 with swift1 light strokes into a sheet half an inch in thickness4 ,reverse a jelly-cake tin upon the sheet and cut with a sharp knife cakes just the size of the tin4 ,with a spatula1 transfer to a floured baking-pan and bake in a quick oven4 ,split while hot1 butter and cut into triangular pieces1 six to each cake4 ,do not divide them until the triangles are drawn from the plate by those who are to eat them4 ,tea scones ,mix as directed in recipe for tea cakes1 but cut into rounds with a small biscuit cutter4 ,bake upon a soapstone griddle1 upon both sides1 to a delicate brown2 split and butter while hot4 ,line a plate or a tray with a napkin1 lay in the scones and fold the corners of the napkin lightly over them4 ,oatmeal scones ,to three cupfuls of oatmeal add one of white flour1 a teaspoonful of salt and two of baking-powder4 ,heat three cupfuls of milk to scalding1 not to boiling1 stir in a tablespoonful of sugar with two and a half of butter1 and mix with a wooden spoon these ingredients into a soft dough4 ,do not touch it with your hands4 ,turn out upon a kneading-board1 roll into a sheet less than a quarter of an inch thick1 cut into rounds with a large biscuit-cutter1 and bake upon a hot soapstone griddle1 turning to brown4 ,butter while hot4 ,virginia wafers ,rub two tablespoonfuls of butter into a pint of flour1 add enough iced water to make a stiff dough1 put up on a floured pastry board1 and roll out as thin as writing paper in rounds as large as a saucer4 ,bake in a floured pan in a quick oven4 ,they should be rough and 8bubbly0 on top4 ,eat cold4 ,corn-meal tea cakes ,mix fine white corn-meal with boiling milk2 gradually add a little salt1 and let it simmer half an hour or more1 then drop it from a large spoon upon a soapstone griddle1 and bake on both sides to an even brown4 ,butter and eat hot4 ,bristol tea cakes ,rub two level tablespoonfuls of butter into four cupfuls of sifted flour2 mix it with thin cream to a soft dough to roll out2 toss the dough upon a floured board1 cut with a biscuit cutter into rounds and bake on a hot griddle1 or in the oven2 split and butter them2 serve on a napkin4 ,raisin bread ,make as you would ordinary white bread1 with the addition of one-half cupful of raisins to a small loaf4 ,spread thin1 triangular slices of this with butter1 and then with a layer of cream cheese4 ,hot milk tea cakes ,into three well-whipped eggs beat a cupful of sugar1 a large cupful of prepared flour1 and a teaspoonful of vanilla4 ,beat hard2 add a gill of scalding hot milk1 stir in quickly and turn the mixture into greased pt-pans4 ,these cakes are best if eaten hot1 but are also good cold4 ,stuffed rolls ,light rolls1 shaped like finger rolls1 but larger1 may be cut open on one side1 the crumb dug out and the cavity filled with minced and seasoned chicken1 turkey1 ham1 or tongue4 ,close the roll and bind it with narrow ribbon tied with a bow and floating ends4 ,you may tie the ham rolls with one color1 the chicken with another4 ,peanut crisps ,one cupful of roasted and chopped peanuts1 one cupful of powdered sugar1 one tablespoonful of flour and the whites of two eggs4 ,the mixture is dropped on a buttered paper and baked to a light brown in a moderate oven4 ,a quart of unshelled peanuts will yield the necessary cupful of chopped nuts4 ,salted almonds ,shell and blanch the almonds by pouring boiling water over them1 letting them stand for ten minutes1 then stripping off the skins4 ,dry the nuts between the folds of a clean dish towel1 and put them in a baking-pan with a tablespoonful of melted butter4 ,turn them over and over in this until all are coated1 then set the pan in the oven until the nuts are delicately browned1 stirring often1 that all may brown evenly4 ,turn into a colander1 strew thickly with fine salt1 and shake the colander hard to dislodge superfluous salt and grease4 ,when cold1 the nuts will be crisp4 ,keep in a dry place4 ,peanut butter for sandwiches ,shell and skin freshly-roasted peanuts and pound or grind them to a fine powder4 ,mix to a smooth paste1 with half as much butter as you have peanut powder4 ,if the butter is rather fresh1 add a little salt4 ,cream cheese for sandwiches ,into a broad pan pour the fresh warm milk as soon as possible after it is milked2 set at the side of the range and bring slowly to the point where it just begins to simmer4 ,remove at once and set in the ice-box1 where it will cool suddenly1 and leave it there for six or eight hours4 ,now skim and press the clotted cream into small jars or deep saucers4 ,sprinkle the top of the cream with fine salt1 and cover4 ,keep in a cold place until wanted4 ,marguerites ,the white of one egg1 partly beaten2 two tablespoonfuls of sugar1 and one-half cupful of chopped walnuts4 ,stir all together and spread on wafers1 or upon long narrow crackers4 ,bake to a light brown4 ,ham and chicken sandwiches ,into a pint of cold boiled or roast chicken1 chopped very fine1 stir a cupful of minced ham2 season with a few minced olives1 and moisten with salad oil4 ,add white pepper to taste1 and spread between thin slices of crustless white bread1 buttered lightly4 ,cheese and olive sandwiches ,mix cream cheese and chopped olives together2 spread very thin slices of bread with the mixture2 serve on a folded napkin4 ,egg and olive sandwiches ,boil six eggs hard1 remove the shells and chop the eggs very1 very fine4 ,stone and chop eighteen large olives1 and mix these with the minced egg4 ,moisten all with a little melted butter1 season to taste and mix to a moist paste4 ,spread on thin slices of crustless bread1 and press the two halves of the sandwich firmly together4 ,lettuce and cream cheese sandwiches ,cut white bread into very thin slices and remove the crusts1 then butter lightly4 ,spread with ,philadelphia cream cheese4 ,dip a leaf of crisp lettuce in a ,french salad dressing1 and lay it upon a slice of the bread1 then press another slice upon it4 ,with a sharp pair of scissors trim off the projecting leaf of lettuce4 ,pile these sandwiches on a plate1 cover and keep in the ice-box until wanted4 ,,frapp ,,beverages ,a pleasant custom prevalent at many summer afternoon teas is that of passing nearly frozen beverages for the refreshment and delectation of the guests4 ,these glacs or frapps are so easily prepared that the veriest tyro in the ice-making art need not be afraid to attempt them4 ,on a warm day they are a refreshing variety upon the conventional cup of tea1 and are so light and innocuous as not to interfere with the enjoyment of the dinner which must come an hour or two later4 ,these ices are served in glasses1 and with spoons4 ,caf frapp ,put two cupfuls of finely-ground coffee into a large ,french coffee-pot1 or biggin1 and pour upon it two quarts of boiling water4 ,when this has dripped through the strainer1 pour it into a pitcher and turn it back into the strainer4 ,repeat this process four times1 then pour the clear coffee into a bowl1 and stir into it two large cupfuls of granulated sugar4 ,stir until the sugar is dissolved and set aside to cool4 ,when cold1 add the unbeaten whites of two eggs1 turn into a freezer and grind until frozen1 but still rather soft4 ,when turned into a glass it should be of about the consistency of soft snow4 ,this rule of consistency applies to all these frozen beverages4 ,tea frapp ,scald a china teapot1 put into it six teaspoonfuls of the best mixed tea and pour upon it eight cupfuls of freshly-boiling water4 ,let this stand for six or eight minutes1 strain it into a bowl1 and sweeten to taste4 ,when cold1 turn into the freezer4 ,frosted lemonade ,boil together for fifteen minutes two quarts of water1 and four cupfuls of granulated sugar4 ,remove from the fire and when the syrup is lukewarm1 add the juice of a dozen lemons4 ,set aside until cold1 then freeze4 ,frozen orangeade ,mix together the juice from six oranges and two lemons4 ,boil together three cupfuls of water and one cupful of sugar for ten minutes2 remove from the fire and add the orange and lemon juice4 ,when cold1 add the unbeaten white of one egg1 and freeze4 ,frozen raspberry juice ,mash two quarts of red raspberries and cover them with three heaping cupfuls of granulated sugar4 ,let this stand in a warm place for an hour1 then press through a cheese-cloth bag or a vegetable press to extract all the juice4 ,to this add the juice of three lemons and of one orange1 and two quarts of cold water4 ,stir well together and freeze4 ,some persons put a spoonful of whipped cream upon each glass of this ice4 ,the contrast of the white with the pink is very pretty4 ,ginger ale frapp ,open three bottles of imported ginger ale and turn the contents into a bowl4 ,add the juice of four lemons and a half cupful of granulated sugar4 ,stir until the sugar is dissolved2 turn the mixture into a freezer1 and freeze4 ,this ice is very refreshing4 ,,wafers ,graham wafers ,sift three cupfuls of graham flour and one cupful of white flour with a heaping teaspoonful of salt and two teaspoonfuls of baking powder4 ,melt two tablespoonfuls of butter with one of sugar in a pint of scalding milk4 ,make a hole in the middle of the flour1 and pour this in4 ,stir to a soft dough1 turn upon a floured pastry-board1 roll out quickly and lightly into a thin sheet1 cut into rounds with a biscuit-cutter1 and bake in a floured baking pan until brown and crisp4 ,while hot1 spread lightly with butter4 ,lemon wafers ,cream a cup of butter with two cups of sugar1 work in two beaten eggs1 a small cup of cold water and the grated rind and the juice of a large lemon4 ,add flour to make the dough stiff enough to roll out2 roll very thin1 cut into rounds and bake4 ,orange wafers may be made in the same way4 ,vanilla wafers ,cream a cup of butter with two cups of sugar1 add three well-beaten eggs and vanilla to taste4 ,stir in just enough flour to make a soft dough that can be rolled4 ,roll very thin1 cut into rounds1 and bake4 ,peanut wafers ,cream together four tablespoonfuls of butter and a half-cup of sugar4 ,when this mixture is soft and creamy add the well-whipped yolks of two eggs1 four tablespoonfuls of milk1 a cup of roasted and ground peanuts1 and enough flour to make a good dough4 ,roll into a thin sheet1 cut into rounds and bake4 ,,stewed ,,fruit1 ,,preserves1 ,,fruit ,,jellies1 ,,marmalades1 ,,etcetera ,,stewed ,,fruit ,much of the excellence of stewed fruit depends upon the manner in which it is cooked4 ,as it is served1 in nine cases out of ten1 it has a medicated 8tang0 that is far from agreeable--produced by the cooking of the sugar with the fruit4 ,she who is familiar with this form of the sweetmeat alone has no conception of how palatable a dessert it makes if properly prepared4 ,served with plain or sponge cake it is a convenient dessert for ,sunday night's supper1 or for the dainty family luncheon4 ,but the housekeeper who would have her stewed fruit really good must be willing to be a little careful--perhaps fussy--in the preparation thereof4 ,apples that are a little tough1 pears that are rather tasteless when raw1 green or hard peaches and sour plums may1 with the help of the stewing kettle and the housewife's ingenuity1 be converted into tender1 toothsome morsels4 ,use always an agate-iron or porcelain-lined preserving kettle1 as the action of the acid upon tin or iron darkens the fruit4 ,nearly all fruits prepared according to recipes given herewith may be kept for months if sealed hot in glass cans1 as one would can vegetables or unsweetened fruits4 ,they are more wholesome than the pound-for-pound preserves4 ,stewed apples ,peel and core firm apples1 dropping them into cold water as you do so1 that the color may be preserved4 ,put them over the fire with enough boiling water to cover them1 and let them simmer gently until very tender1 but not broken4 ,with a perforated skimmer remove them carefully from the water and arrange them in a deep dish4 ,strain the liquor and return it to the fire1 putting into it a large cupful of granulated sugar for every dozen apples you have cooked4 ,boil to a syrup1 add the juice of one lemon and pour over the apples4 ,cover closely and set in a cold place until wanted4 ,these apples will keep in the ice-box for several days4 ,steamed apples ,from a dozen medium-sized apples remove the peeling with a sharp knife1 taking care to have the parings as thin as possible4 ,take out the cores2 put the apples1 side by side1 in a deep pudding-dish1 and pour over them enough water almost to cover them4 ,invert a plate1 or pan1 over the pudding-dish1 set it in the oven and steam the contents until each apple can be easily pierced with a fork4 ,remove from the oven and lay the apples carefully in a deep dish4 ,set the pudding-dish containing the liquor from the apples on top of the range1 add to it a cupful of granulated sugar1 and bring to a boil4 ,simmer for twenty minutes1 then add a dash of grated nutmeg and a pinch1 each1 of mace and ground cloves4 ,boil to a syrup and pour over the apples4 ,eat cold4 ,stewed pears ,peel and quarter a dozen large pears and remove the cores1 laying the quartered fruit in cold water as you do so4 ,put them over the fire with a pint of boiling water and stew until tender4 ,remove the fruit and add to the liquor a cupful of sugar1 a stick of cinnamon1 one of mace1 and a teaspoonful of lemon juice4 ,boil until thick1 strain the syrup and pour it over the pears4 ,cover closely until they are cold4 ,seckel pears1 peeled and stewed whole according to this recipe1 are delicious4 ,stewed peaches ,peel and stone three dozen peaches4 ,put them over the fire with enough boiling water to cover them and put into the water six peach-pits 7crushed7 and two slices of pineapple cut into dice4 ,stew slowly1 and when the peaches are tender transfer them to a bowl while you boil the liquor hard for five minutes1 then strain it and add three cupfuls of granulated sugar4 ,boil to a thick syrup and pour over the peaches4 ,cover while cooking4 ,stewed plums ,wipe each plum carefully with a soft damp cloth1 and prick it with a fork to prevent bursting4 ,have the water in the preserving kettle a little more than lukewarm and lay the fruit in it4 ,bring to a gentle boil1 cook just long enough for the plums to become tender1 but not long enough for the skins to crack4 ,they must be watched carefully4 ,remove to a deep dish1 add a cupful of granulated sugar to every quart of liquor1 boil to a syrup and pour over the plums4 ,apple sauce ,wash two dozen firm1 juicy apples and cut them--without peeling--into pieces4 ,put them into a porcelain-lined saucepan with a cupful of cold water and bring to a boil4 ,cook steadily1 stirring frequently1 until the fruit is soft and broken into bits4 ,remove from the fire and run through a colander to free the sauce from all bits of skin4 ,sweeten the apples to taste1 and stir over the fire until the sugar is melted1 but do not allow the mixture to boil4 ,add a teaspoonful of lemon juice and set aside until cold4 ,apple sauce made in this way is better in flavor and color than that made from the peeled fruit4 ,the best part of the apple is that lying close to the skin1 and it consequently loses much of its flavor in the peeling4 ,if sealed up while hot this will keep through the winter and supply fresh apple sauce when the raw fruit is scarce and expensive4 ,stewed evaporated peaches ,wash the sliced peaches carefully and soak for six hours in cold water4 ,turn the fruit with the water in which it was soaked into a saucepan and bring to a gentle boil4 ,add a little sugar and stew until the peaches are tender4 ,with a split spoon remove the slices of fruit1 add a cupful of granulated sugar to the liquor1 and boil quickly to thick syrup4 ,pour this over the peaches4 ,stewed dried pears ,wash and soak the evaporated fruit as directed in the preceding recipe1 and put over the fire in the water in which it was soaked4 ,the slices should be just covered by the water4 ,stew until very tender1 then remove the fruit and set aside while you measure the juice4 ,to a half-pint of the liquor add a half-pint of molasses and simmer for twenty-five minutes4 ,skim the syrup1 return the pears to it1 add a pinch of powdered ginger1 boil up once1 and remove from the fire4 ,gingered pears ,peel and core and cut in very thin slices4 ,for eight pounds of sliced fruit put into a kettle the juice from five lemons1 one cupful of water1 seven pounds of sugar and half a pound of ginger-root scraped and cut into thin slices4 ,let the sugar dissolve before adding the fruit4 ,cut the peel of a lemon into long1 thin slices and add to the fruit4 ,let it cook slowly for an hour1 uncovered1 and can while hot4 ,stewed rhubarb ,carefully scrape--not peel--the stalks1 cut into inch-lengths1 and lay them in cold water for half an hour4 ,weigh the rhubarb1 and to each pound of the fruit allow a half-pound of granulated sugar4 ,put the rhubarb1 still wet1 into an agate-lined saucepan1 mix the sugar with it1 and set it at one side of the range until the sugar melts4 ,bring slowly to a boil1 and stew until the rhubarb is very tender4 ,eat cold1 accompanied by plain cake1 or thin bread and butter4 ,you may seal up while hot in glass jars1 wrap in paper to exclude the light1 and keep all the year round4 ,apple butter ,boil cider down to two-thirds of its original quantity4 ,into this turn as many peeled and sliced apples as the liquid will cover and simmer1 stirring often1 until very tender4 ,when the first supply of apples is tender1 strain them out1 add more and cook in the same fashion until all the cider is absorbed4 ,take from the fire1 put all into a stone crock and set aside for twelve hours1 then return to the fire and boil until you have a soft brown mass4 ,remove and pack in stone jars4 ,peach butter ,peel and slice enough peaches to thicken three quarts of cider and boil steadily until the fruit is reduced to a pulp4 ,while cooking1 stir frequently4 ,remove from the fire1 let it get cold1 return to the fire and stew for an hour longer1 or until brown and thick4 ,pack down in a stone crock4 ,plum butter ,to every pound of plums allow three-quarters of a pound of sugar4 ,wash the plums and put them into a preserving kettle1 with the moisture still clinging to them4 ,cover1 bring slowly to a boil1 and cook until the fruit is broken to pieces and is very soft4 ,rub through a colander to remove stones and skins2 return the juice and pulp to the fire1 add the sugar and boil until the mixture is very thick4 ,put up in jars4 ,peach jam ,after you have peeled and stoned the fruit1 weigh it1 and to every pound of fruit allow three-quarters of a pound of sugar4 ,put the peaches in the kettle at the side of the range and bring very slowly to a boil in the juice that flows from them4 ,stir often2 at the end of three-quarters of an hour drain off superfluous juice and add the sugar4 ,boil for fifteen minutes1 skimming often1 then add the juice of a lemon1 cook for a minute more1 and turn into glasses or small jars4 ,the surplus of liquor will make good jelly4 ,berry jam ,pick over and wash the berries1 and allow equal weight of fruit and sugar4 ,put the berries into a preserving kettle1 mash them as they heat1 and when considerable juice has been drawn out1 add the sugar gradually4 ,let them boil up all over1 and then either skim out the fruit1 or turn all into a strainer4 ,set the juice on to boil again1 and cook until it is thick or will 8jelly20 put the fruit back and let it boil once1 and seal up in small jars4 ,if the fruit be very juicy1 drain off half the syrup1 strain out the seeds and cook until it jellies4 ,then1 put up in glasses4 ,do this before adding the fruit for the last boil4 ,a still better plan is to dip out superfluous juice before the sugar goes in4 ,add pound for pint and make jelly of it4 ,orange marmalade ,slice two dozen unpeeled oranges1 and remove the seeds4 ,mix with them two lemons4 ,these1 as well as the oranges1 must be shredded very thin4 ,measure the juice and add enough water to make three quarts of liquid4 ,put all into a stone crock1 cover1 and set in a cool place all night4 ,turn into a preserving kettle and bring slowly to the boil4 ,simmer until the peel is very tender4 ,now stir in a pound of sugar for every pint of juice1 and boil until the skin is clear in appearance4 ,remove from the fire1 and when cool turn into jelly glasses4 ,grape marmalade ,stem the grapes and measure them1 allowing a cupful of sugar for each half-pint of fruit4 ,pulp the grapes1 keeping the skins for further use4 ,extract the seeds by boiling the pulp until tender1 then rubbing it through a fine colander4 ,put the pulp1 juice and skins over the fire in a preserving kettle and add the sugar4 ,boil until very thick1 pour into jars and seal4 ,peach marmalade ,peel1 stone and weigh the peaches1 and allow three-quarters of a pound of sugar for every pound of fruit4 ,put the fruit into a preserving kettle and bring gradually to a boil4 ,stew until tender and broken2 drain off superfluous liquid1 add the sugar and boil for ten minutes longer4 ,just before taking from the fire stir in one tablespoonful of lemon juice for every pound of peaches used4 ,remove at once from the fire1 can and seal4 ,tutti-frutti ,select your fruits--strawberries1 cherries1 raspberries1 blackberries1 pineapple--and shred them with a fork2 also1 bits of orange or mandarino from which the white skin has been removed2 put into wide-mouthed1 self-sealing jars4 ,to each jar allow four tablespoonfuls of white sugar and sprinkle with this each layer of fruit4 ,when the jar is filled1 pour in slowly white preserving brandy1 letting it filter in slowly until every crevice is filled and there is room for not a drop more4 ,screw down the tops and set the jars in a dark cool place4 ,the fruit should season some weeks before it is used4 ,red raspberry jam ,allow three-quarters of a pound of sugar to a pound of fruit4 ,put the berries on alone and boil for half an hour1 stirring hard and often4 ,dip out the superfluous juice1 add the sugar and cook twenty minutes more4 ,put up in jars or glasses4 ,lemon marmalade ,weigh the lemons1 and to every pound of them allow a pound and one-quarter of sugar4 ,grate the rind from half of the lemons1 and peel the others4 ,chop the fruit1 removing the seeds as you do so4 ,press all the juice that you can upon the sugar1 add a little water to this1 and put it over the fire4 ,stir until the sugar is dissolved1 then boil for five minutes1 skimming off the scum4 ,stir in the chopped lemons and the grated rind1 and boil for half an hour4 ,put up in jelly glasses4 ,preserved peaches ,peel1 stone and weigh firm white peaches1 allowing to each pound of fruit a pound of white sugar4 ,arrange fruit and sugar in alternate layers in a broad preserving kettle1 and set the kettle at the side of the stove where the contents will heat slowly4 ,stew for about half an hour after the preserves come to a boil1 or until the peaches are tender when pierced by a fork4 ,with a perforated skimmer take the peaches from the syrup1 and spread them on a platter while you boil the syrup until clear and thick1 skimming often4 ,pack the fruit in jars1 fill these to overflowing with the boiling liquid1 and seal immediately4 ,stand the jars in a pan of hot water while filling them4 ,preserved citron rind ,peel and cut the rind into pieces of uniform size1 rejecting all the seeds4 ,lay the rind in salted water for two hours1 then drain and lay in cold fresh water for six or seven hours1 changing the water three times during that period4 ,drain1 put the citron on to boil in a gallon of water1 to which you have added two teaspoonfuls of alum4 ,stew until tender1 drain1 and lay in cold water4 ,make a thick syrup of sugar and water1 and when it boils cook the rind in it for fifteen minutes4 ,remove the rind1 pack in jars1 add to the syrup in the kettle enough lemon juice and ginger root to flavor it4 ,when very thick1 fill the jars with the boiling syrup1 and seal4 ,preserved chestnuts ,shell and blanch three dozen large chestnuts1 stew slowly until tender1 and drain4 ,make a syrup of a cupful1 each1 of sugar and of water1 and boil until thick4 ,drop in the nuts1 bring to a boil1 add a few drops of lemon juice and vanilla1 and remove from the fire4 ,strawberries1 preserved whole 7,no4 #a7 ,cap the berries1 preserving all the juice that flows from them4 ,weigh the fruit and allow to every pound of it one pound of granulated sugar4 ,put the sugar and juice into the preserving kettle and cook slowly until the sugar is entirely dissolved1 then carefully lay in the berries4 ,simmer for seven minutes2 turn all into shallow porcelain-lined pans or stoneware dishes1 and set in the hot sun1 covering each dish with a pane of glass1 or with mosquito netting4 ,leave in the hot sunshine every day until the syrup is thick4 ,put into preserve jars and keep in a dark1 cool1 dry place4 ,strawberries1 preserved whole 7,no4 #b7 ,sort the berries1 reserving those of uniform size and perfect shape1 and use the remainder for the juice4 ,mash them thoroughly and let them drip through a flannel bag4 ,measure the strained juice and allow one pound of sugar to one pound of juice1 put over the fire in a preserving kettle and let them boil twenty minutes or until the syrup begins to jelly4 ,weigh the reserved whole berries and allow an equal amount of sugar4 ,add both to the hot syrup in the kettle and let them simmer carefully4 ,if it soon becomes firm1 the mixture is cooked sufficiently4 ,the berries should be cooked through1 yet not long enough to shrivel4 ,fill jelly glasses with it while hot1 and seal4 ,ripe tomato preserves ,peel the tomatoes1 and to every pound of them allow a pound of granulated sugar4 ,cover the tomatoes with the sugar and set aside over night4 ,in the morning drain off the syrup and boil it1 skimming frequently4 ,lay in the tomatoes and simmer for twenty minutes1 then remove them and spread on platters in the sunshine while the syrup boils until thick4 ,add the juice of three lemons to seven pounds of sugar just before taking from the fire4 ,pack the tomatoes in jars1 and fill these to overflowing with the boiling syrup4 ,seal immediately4 ,preserved rhubarb ,cut the rhubarb into inch-lengths1 wash and cook according to the recipe for preserved tomatoes1 adding a very little water to the fruit and sugar4 ,when thick1 pour into jars and seal4 ,imitation ,east ,india sweetmeats ,pare and slice two dozen ,bartlett pears when ripe1 but not mellow4 ,cut into thin strips1 about two inches long1 and half an inch wide4 ,weigh the pears1 and for four pounds of fruit allow three pounds of sugar1 three lemons1 two ounces of green ginger1 and one-half cupful of water4 ,the green ginger must be scraped thoroughly and cut into shreds4 ,if this can not be procured1 use the candied ginger root1 also shredded4 ,cut the yellow part of the lemon rind into short shavings1 boil until tender1 strain1 and cover with the lemon juice4 ,put the water into the preserving kettle1 then a layer of pears1 sugar1 lemon and ginger1 and repeat until all are used4 ,cover and set on the back of the stove until the sugar melts1 and a syrup has formed1 then boil gently until the pears are tender and clear4 ,when tender1 take up with a skimmer1 pack into hot jars and boil the syrup down a little1 then fill and seal as usual4 ,watermelon rind preserves ,remove the outside rind of the melon and scrape out the soft inside4 ,cut the rind into strips4 ,line a kettle with vine-leaves1 lay in the rind in alternate layers with more grape-leaves1 sprinkle each layer lightly with powdered alum1 pour in a very little cold water1 cover the kettle closely1 and steam the contents for three hours4 ,do not let the rind boil during this time4 ,drain the rind1 and throw into cold water4 ,soak for four hours1 draining and adding fresh1 cold water every hour4 ,put into the preserving kettle two and a half pounds of granulated sugar and a quart of water1 and bring to a boil1 skimming off the scum as it rises to the surface4 ,when the scum no longer rises drain the rind and drop it into the boiling syrup4 ,when the rind is clear and very tender1 but not broken1 remove1 and lay upon platters1 while you add to the syrup a sliced lemon and a little sliced ginger root4 ,boil for ten minutes4 ,pack the rind carefully in jars2 fill these to overflowing with the boiling syrup and seal4 ,preserved pears ,peel the pears1 but do not remove the stems4 ,allow a pound of sugar to each pound of fruit1 and put in alternate layers in the preserving kettle4 ,set at the side of the range where the contents will heat so slowly that the sugar will not scorch4 ,gently stew the pears until they are clear and tender1 then lay them carefully on platters in the sun while you boil the syrup until thick and clear1 skimming off any scum that arises4 ,put the pears into jars1 fill these with the boiling syrup1 and seal4 ,preserved plums ,wipe the plums carefully1 and prick each one with a fork to prevent bursting4 ,weigh the fruit1 and to every pound of it allow a pound of sugar and a pint of water4 ,cook the sugar and water to a clear syrup1 then lay in the plums and boil very gently for twenty minutes4 ,remove the fruit carefully1 not to break it1 and lay on dishes to cool4 ,boil the syrup until thick1 pack the plums in glass jars1 fill to overflowing with the scalding syrup1 and seal immediately4 ,preserved ginger root ,peel the green ginger roots and lay in cold water for fifteen minutes1 then boil1 changing the water twice1 until very tender4 ,drain the ginger and weigh it before laying it in iced water4 ,allow a pound and a quarter of sugar to each pound of ginger4 ,wet each pound of sugar with a cup of water and put the sugar and water into the preserving kettle4 ,boil and skim until the scum ceases to rise1 then remove the syrup from the fire and set aside until cold4 ,wipe each piece of ginger and lay it in the cold syrup4 ,stand for twenty-four hours1 drain the ginger and reheat the syrup4 ,take from the fire again1 and when blood-warm put in the ginger4 ,leave it for two days4 ,then take out the ginger and put the syrup over the fire4 ,boil up and remove and add the roots at once4 ,now set aside for a week before draining the ginger once more1 boiling the syrup1 dropping in the ginger and putting in jars4 ,do not use for a month4 ,preserved crabapples ,select firm1 sound crabapples1 wash them and examine them for any sign of decay or spot4 ,weigh them1 and to each pound of fruit allow a pound of sugar4 ,arrange fruit and sugar in a preserving kettle in alternate layers1 beginning with the sugar4 ,let the contents of the kettle heat slowly at the side of the stove4 ,when the fruit is tender--it should not require over an hour after the fruit has boiled to accomplish this--take out the apples with a perforated skimmer1 and spread them on flat dishes1 laying them so that they will not touch each other4 ,leave the syrup over the fire in a place where it will boil rapidly1 skimming it frequently4 ,at the end of fifteen minutes it should be thick and clear4 ,pack the fruit into wide-mouthed1 self-sealing jars and pour the syrup over the apples4 ,close the jars while the contents are still hot4 ,preserved green grapes ,cut each grape in half1 remove the seeds and weigh the fruit4 ,allow a pound of granulated sugar to every pound of the fruit4 ,put all into a preserving kettle and bring very slowly to a boil4 ,cook until thick1 then pour1 boiling hot1 into jars and seal4 ,preserved cherries ,stone and stem tart cherries1 saving all the juice4 ,to every pound of fruit allow a pound of sugar4 ,put the sugar and juice in the preserving kettle over the fire1 and when the sugar is entirely dissolved1 add the cherries4 ,cook until the syrup is very thick2 put into glass jars and seal4 ,illustration3 ,,strawberry ,,punch ,,brandied ,,peaches ,,garnished ,,with ,,leaves ,,mould ,,of ,,jelly ,,garnished ,,with ,,roses ,preserved pineapple ,after you have peeled the fruit and removed the 8eyes10 weigh it and allow a pound of sugar to every pound of the fruit4 ,slice the pineapple and put it and the sugar in the kettle in alternate layers4 ,pour in a cup of water to prevent burning1 and bring slowly to a boil4 ,remove the pineapple1 spread on platters to cool1 and boil the syrup for fifteen minutes more4 ,pack the fruit in jars and fill these with the boiling liquid4 ,seal immediately4 ,brandied peaches ,choose firm1 white fruit for this purpose4 ,peel and weigh the peaches4 ,to every four pounds of fruit allow three of sugar1 a pint of brandy and a half-pint of water4 ,put the sugar and water in the preserving kettle1 and1 when they begin to boil1 drop in the peaches4 ,let these boil gently for twenty minutes1 then remove the fruit with a perforated spoon and pack in glass jars4 ,let the syrup cook ten minutes longer1 add the brandy1 and1 just as the boiling point is reached1 remove the kettle and fill the jars with the scalding liquid4 ,seal at once4 ,candied peaches ,slice them thin and boil until clear in a syrup made with half their weight in sugar2 lay them on dishes in the sun and turn them until dry4 ,pack them in jars with powdered sugar over each layer4 ,they are very nice if made with pure honey instead of sugar4 ,fox grape jelly ,stem and wash the grapes1 and put them into the preserving kettle1 with the water still clinging to them4 ,when the grapes are broken to pieces strain through a jelly-bag1 measure the juice1 and to each pound of this allow a pound and a half of sugar4 ,bring the juice to a boil1 cook for fifteen minutes1 add the sugar1 which should be heated dry in the oven1 and when this is dissolved fill glasses with the jelly4 ,quince jelly ,wash the quinces1 but do not peel them4 ,cut in quarters and remove the cores4 ,put over the fire in porcelain kettle2 add a very little water2 cover closely and stew until the fruit is tender and broken4 ,strain and press through a jelly-bag1 but do not squeeze the pulp4 ,the juice must be allowed to drip through4 ,allow a pound of sugar to each pint of the juice4 ,return the juice to the fire and1 as soon as it boils1 pour in the sugar4 ,boil all hard until the juice begins to 8jelly10 skimming off the scum as it rises to the surface4 ,test the juice occasionally by pouring a spoonful upon a chilled plate4 ,as soon as this quantity begins to jelly about the edge the kettle may be removed from the fire4 ,put at once into jelly-glasses4 ,grape jelly ,put your grapes over the fire in a large double boiler1 without water4 ,cover closely and cook until the fruit is broken to pieces4 ,rub through a colander1 then squeeze through a flannel bag4 ,measure the juice1 and to each pint allow a pound of sugar4 ,put the sugar in pans and set in the oven to heat1 but not to melt4 ,stir it from time to time to prevent scorching4 ,return the juice to the fire in a porcelain-lined kettle1 and bring to a boil4 ,cook for twenty minutes1 add the heated sugar1 boil up just once and pour the jelly into glasses set in a pan of hot water4 ,currant jelly ,wash the fruit1 put it over the fire in an agate-lined kettle1 and let it heat very1 very slowly4 ,when the fruit is hot and broken1 remove from the fire and squeeze it through a jelly-bag4 ,measure the juice and allow a pound of granulated sugar to each pint of the liquid4 ,return the juice to the fire and set the sugar in shallow pans in the oven to heat4 ,when the juice has boiled twenty minutes skim it2 add the heated sugar1 stir until this has dissolved1 bring to the boiling point1 and take from the fire4 ,fill your jelly-glasses while they stand in a pan of hot water4 ,peach jelly ,peel1 stone and quarter a peck of peaches and put over the fire with a cupful of water4 ,a dozen cracked peach pits added to the fruit will improve the flavor of the jelly4 ,cook steadily until the peaches are broken and soft2 strain and return the juice to the fire1 with the strained juice of a lemon for every three pounds of fruit4 ,let it boil for twenty minutes1 and add a pound of heated sugar for every pint of the juice4 ,when it boils up once more1 remove from the fire and fill the glasses4 ,crabapple jelly ,cut juicy crabapples into quarters and put over the fire in a preserving kettle4 ,cover2 bring slowly to a boil and stew for several hours1 or until broken all to pieces4 ,strain and press without squeezing1 through a jelly-bag1 and proceed as with peach jelly4 ,the juice procured by squeezing what is left in the bag will make a good second-best jelly1 well flavored but not clear4 ,cranberry jelly ,wash a quart of cranberries1 drain them and put them into a double boiler with the moisture still clinging to them4 ,cover and cook until broken to pieces4 ,turn the fruit into a jelly-bag and squeeze hard to extract all the juice4 ,measure this1 and to a quart of it add four cups of granulated sugar4 ,return to the fire1 boil up once1 and turn into a mold wet with cold water4 ,it should form into a firm jelly4 ,rhubarb jelly ,cut the rhubarb into inch lengths1 and to two quarts of this add a scant cup of water4 ,put into a porcelain-lined kettle1 cover closely and simmer until very soft4 ,put a small quantity at a time into a jelly-bag and squeeze out all the juice4 ,measure this and return to the kettle and fire4 ,allow a pound of granulated sugar for each pint of juice4 ,heat the sugar in pans in the oven1 taking care that it does not scorch or melt4 ,boil the juice for ten minutes1 adding1 as it cooks1 a little lemon juice4 ,at the end of twenty minutes add the hot sugar slowly1 that it may not lump1 and as soon as it is dissolved pour the jelly into glasses that have been dipped into hot water4 ,when firm and cool1 cover1 first with tissue paper that has been dipped in brandy1 then with tin covers1 or with stiff paper securely fastened down4 ,apple jelly ,quarter without peeling or coring them1 tart1 juicy apples4 ,drop the apples1 as you cut them1 into cold water4 ,when all are done put the fruit1 with the moisture upon it1 in the preserving kettle1 and simmer very gently until the juice flows freely4 ,boil slowly until the apples are tender and broken4 ,turn1 a little at a time1 into a flannel jelly-bag1 and allow the juice to drip through4 ,if the bag is squeezed the jelly will be cloudy4 ,measure the juice and to each pint of it allow a pound of granulated sugar4 ,put the sugar in pans in the oven to heat4 ,return the juice to the fire and boil for twenty minutes2 skim it1 pour into it the sugar and stir until this is dissolved1 bring again to the boil1 and remove the kettle from the fire4 ,set jelly glasses on a wet cloth to prevent their cracking1 and fill at once4 99 99 99 99 99 ,,note4--,i am often asked by those who wish to make genuine ,dundee orange marmalade where the bitter ,seville oranges may be procured that impart the distinctive flavor to the ,scotch marmalade4 ,in answer ,i will suggest the use of grape fruit--one large 8shaddock0 to a dozen oranges substituted for the ,seville oranges4 ,the flavor is delicious4 ,,pickles ,in the warm days when the thought of 8sweets0 brings no desire1 but rather an aversion for them1 it requires courage to put up preserves1 and a certain amount of faith is necessary to make the housewife feel that she will ever want to eat the rich and cloying dainties4 ,but with pickles it is another story4 ,during the dog-days the thought of the biting acid is pleasing1 and the recollection of pungent spices tempts the appetite4 ,so the housewife enters into the preparation of her pickles with zest that makes the task a pleasure4 ,to be on the safe side one should1 in making pickles1 always use a porcelain or agate-lined preserving kettle1 as the action of sharp acid upon a copper vessel may1 unless great care be practiced1 produce a corroding poison4 ,wax for sealing jars and bottles ,make a mixture of one-third resin and two-thirds beeswax4 ,heat together1 mix well and put away until needed4 ,when it is to be used lay a lump of it on top of the jar or bottle to be sealed1 and press it down with a hot shovel4 ,this will melt it1 and thus seal the cork4 ,cucumber pickles ,choose only small cucumbers1 as they make pretty1 as well as tender1 pickles4 ,lay one hundred and fifty small cucumbers in cold water for an hour4 ,remove and drain1 then turn into a perfectly clean stone crock1 and pour over them cold brine1 so strong that an egg will float on the surface4 ,after standing in this for three days the pickles may be removed1 drained and dried on a clean towel4 ,wash the stone crock and return the cucumbers to it4 ,cover with pure water until the next day4 ,have ready on the range hot vinegar in which you have boiled two minced onions1 twenty cloves1 an ounce1 each1 of mustard and celery seed and a few blades of mace4 ,fill the jar with this boiling mixture1 and add a cupful of sugar1 stirring the cucumbers up from the bottom4 ,cover tightly4 ,in a week scald the vinegar again1 and return to the jar4 ,let the pickles stand for six weeks before using4 ,six months is even better4 ,sliced cucumber pickles ,slice three dozen large yellow cucumbers and boil them for half an hour in enough vinegar to cover them4 ,meanwhile1 into a gallon of cold vinegar stir a tablespoonful1 each1 of onion juice1 ground horseradish1 cinnamon1 black pepper1 ginger1 a half-teaspoonful of paprika1 a tablespoonful of celery seed and a half-pound of sugar4 ,drain the boiled cucumbers1 turn them into the spiced vinegar1 put all into a kettle and simmer for two hours before putting into glass jars4 ,pickled onions ,select the small white 8button onions0 for pickling4 ,lay them in a strong brine for four or five days4 ,drain and put into a fresh supply of brine boiling hot4 ,cook five minutes4 ,drain and lay in clear1 cold water for a day4 ,drain once more1 turn the onions into pint jars and pour scalding spiced vinegar upon them4 ,allow them to become tender before using4 ,pickled butternuts ,these should be picked when tender enough to be pierced with a needle4 ,cover with very strong brine and keep the nuts in this for three days2 drain and recover with brine4 ,at the end of three days drain again and leave in fresh cold water for six hours4 ,bring to a boil a gallon of vinegar in which you have stirred a cupful of sugar1 two tablespoonfuls1 each1 of whole cloves and peppercorns1 a tablespoonful of allspice and eight blades of mace4 ,boil for ten minutes1 pack the nuts in a crock and pour the scalding vinegar over them4 ,at the end of three days drain off the vinegar1 bring it to the boil1 and pour it again over the nuts4 ,cover and set aside for six weeks before eating4 ,peter ,piper's pickled peppers ,cut a slit in the sides of large green peppers and extract the seeds4 ,lay in strong brine for three days and in cold water for one4 ,make a stuffing of eight tablespoonfuls of chopped cabbage1 four tablespoonfuls of ,english mustard seed1 a teaspoonful of celery seed1 two teaspoonfuls of chopped onion1 a teaspoonful1 each1 of grated horseradish1 whole peppercorns and ground mace1 a half-teaspoonful of ground mustard and a heaping tablespoonful of brown sugar4 ,moisten to a paste with salad oil and stuff the peppers with it1 closing the slit afterwards1 and wrapping with soft string4 ,pack in a stone crock and fill the crock with scalding vinegar to which has been added a half-cup of brown sugar4 ,scald the vinegar a week later and return to the crock4 ,cover and let it stand six months before using4 ,stuffed mangoes or peppers ,cut the tops from green peppers1 and with a sharp knife remove the seeds4 ,fill the peppers with salt and cover with cold water4 ,let them stand thus for two days1 then drain2 leave in cold water for a day and fill with a stuffing made of two tablespoonfuls of minced cabbage1 two tablespoonfuls of horseradish1 grated1 a teaspoonful of minced onion1 a half-teaspoonful1 each1 of powdered mace1 nutmeg and ginger1 a teaspoonful1 each1 of celery seed1 peppercorns and ground mustard1 a teaspoonful of sugar and a tablespoonful of salad oil4 ,when the peppers are stuffed tie on the tops with soft twine1 pack in a crock and fill the crock with boiling vinegar4 ,repeat the scalding a week later4 ,cover1 and let them stand for several months before using4 ,pickled pepper hash ,wash and dry five large green peppers and one red one1 cut them open and remove all the seed1 then chop the shells quite fine4 ,next1 take a good-sized head of cabbage1 remove all imperfect leaves1 cut it up and chop fine4 ,place both cabbage and peppers in a bowl and mix well together2 add two tablespoonfuls of brown mustard seed1 three tablespoonfuls of salt1 one of sugar and enough good cider vinegar to cover the whole2 stir all well together and put into pickle bottles4 ,this will be ready for use in two days1 or it will keep for winter use4 ,pickled cherries ,bring to the boiling point a pint and a half of vinegar1 into which you have stirred half a cupful of brown sugar1 a tablespoonful of whole cloves and a dozen blades of mace4 ,boil all together for five minutes1 and set aside to cool4 ,have ready three quarts of firm1 tart cherries 7leaving the stones in them7 and put them into glass jars4 ,strain the spices from the cold vinegar1 and pour the vinegar over the fruit1 filling the jars to the brim4 ,seal at once4 ,martinia pickles ,gather when a needle will pierce the vegetables2 wash and pack down in a stone jar1 then cover with cold brine strong enough to bear up an egg4 ,let the pickles stand in this for three days1 stirring them up each day from the bottom4 ,drain and pour cold water over them1 letting them stand for twenty-four hours in it4 ,drain this off1 and pack the pickles in quart jars4 ,have ready scalding vinegar in which you have boiled for ten minutes a dozen whole cloves and peppercorns1 four blades of mace and two teaspoonfuls of mustard seed4 ,fill the jars with the boiling vinegar1 add a tablespoonful of sugar for each quart of vinegar1 and screw on the covers4 ,let the pickles stand for six weeks before using4 ,pickled string beans ,remove the strings and boil the beans until tender in slightly salted boiling water2 put into glass jars1 pour heated spiced vinegar over them and seal up tightly1 as you would canned beans4 ,green tomato pickle ,slice a gallon of unpeeled green tomatoes and six large onions and mix them together4 ,stir into these a quart of vinegar1 one cupful of brown sugar1 a tablespoonful1 each1 of salt1 pepper and mustard seed1 and a half-tablespoonful1 each1 of ground allspice and cloves4 ,stew all until the tomatoes are very tender1 then put into glass jars and seal4 ,india relish 7,no4 #a7 ,one pint of young string beans1 cut into inch lengths2 one pint of very small cucumbers 7an inch long71 each cut into three pieces2 three sliced cucumbers1 one pint of button onions 7peeled71 four long red peppers1 cut small2 one cup of green nasturtium seed1 one medium-sized cauliflower1 cut into small clusters4 ,put all these ingredients into a stone crock in layers thickly strewn with salt1 the uppermost layer being of salt4 ,cover with cold water1 put a plate on top1 weighted with a stone to keep the vegetables from floating1 and leave in the cellar for three days4 ,drain off the brine1 rinse with cold water by putting the vegetables in a colander and holding it under the faucet2 return to the crock1 cover with cold fresh water and leave for twenty-four hours4 ,have ready three quarts of vinegar1 one teaspoonful of ,hungarian sweet pepper 7paprika71 one teaspoonful of cloves1 one teaspoonful of celery seed1 two tablespoonfuls of curry powder1 one teaspoonful of ground mustard1 one teaspoonful of mace1 one teaspoonful of grated horseradish1 one and a half cupfuls of brown sugar4 ,let this mixture come to a boil1 put in the drained vegetables1 and simmer ten minutes after it begins to boil4 ,turn into a stone crock2 cover closely and let all stand forty-eight hours4 ,drain off the vinegar and bring it to a boil2 pour over the pickles and leave them for a day longer4 ,fill small glass jars with the relish1 cork and seal4 ,keep in a dark closet4 ,it will not be ready for use under three weeks4 ,six weeks are better4 ,india relish 7,no4 #b7 ,two pounds of citron melon or watermelon rind1 two heads of cabbage1 white and firm2 six white onions1 one large cupful of sugar1 one heaping teaspoonful1 each1 of ground cinnamon1 mace1 paprika 7,hungarian sweet pepper71 mustard and powdered alum1 one tablespoonful of curry powder1 one quart of vinegar1 two tablespoonfuls of celery seed1 one tablespoonful of salt4 ,prepare the melon by cutting off the green rind and scraping away the softer inner coating1 leaving less than an inch1 firm and white1 to be treated4 ,cut into thin strips1 put into an agate-iron or porcelain-lined kettle1 cover with cold water and sprinkle a tablespoonful of powdered alum over it4 ,cover closely and cook gently--never fast--for three hours4 ,drain well and cover with ice-water4 ,change the water twice in four hours1 and then wipe the melon dry4 ,cut the cabbage into quarters1 cook in boiling water slightly salted for fifteen minutes4 ,let it get perfectly cold4 ,parboil the onions and allow them also to get cold and stiff4 ,now chop cabbage1 melons and onions separately1 and very fine4 ,mix all together in a large crock1 and pour over them the scalding hot vinegar1 in which have been boiled for one minute the spices1 sugar and celery seed4 ,leave the crock covered twenty-four hours1 strain off the vinegar1 bring it to a boil and pour again over the mixture in the crock4 ,repeat this for three days in succession1 after which pack in small jars1 cover closely and set away to ripen4 ,it will be ready for use in six weeks1 but improves by keeping4 ,the result will repay the housewife for the trouble of making4 ,pickled watermelon rind ,allow three pounds of brown sugar to each quart of vinegar4 ,bruise four ounces of stick cinnamon and two ounces of cloves2 tie in a mustard bag and boil five minutes with the vinegar4 ,pour this over the pared and sliced rind and let it remain twenty-four hours4 ,drain off the liquid1 reheat and pour over the rind again1 and let it stand for twenty-four hours4 ,then boil all together for a short time1 and put into jars4 ,pickled nutmeg melons ,young musk or nutmeg melons1 four tablespoonfuls of ,english mustard seed mixed with two tablespoonfuls of scraped horseradish1 one teaspoonful of ground mace and nutmeg1 two teaspoonfuls of chopped garlic1 a little ginger1 one dozen whole peppercorns2 one-half tablespoonful of ground mustard to a pint of the mixture--allowing one tablespoonful of sugar to the same amount2 one tablespoonful best salad oil to each pint of the mixture2 one teaspoonful of celery seed4 ,cut a slit in the side of the melon and extract the seeds4 ,if you can not get them out in this way cut a slender slit out1 saving it to replace4 ,lay the melons in strong brine for three days4 ,drain off the brine and freshen in pure water for twenty-four hours4 8,green0 as you would cucumbers--that is1 have a kettle lined with green vine leaves1 and lay the melons evenly within it1 scattering powdered alum over the layers4 ,a piece of alum as large as a pigeon's egg will be enough for a two-gallon kettleful4 ,fill with cold water2 cover with vine leaves1 three deep2 put a close lid or inverted pan over all1 and steam over a slow fire five or six hours1 not allowing the water to boil4 ,when the melons are a fine green remove the leaves and lay the melons in cold water until cold and firm4 ,fill with the stuffing2 sew up the slit1 or tie with pack thread4 ,pack in a deep stone jar and pour scalding vinegar over them4 ,repeat this process three times more at intervals of two days2 then cover and set away in a cool1 dry place4 ,they will not be 8ripe0 under four months1 but are very fine when they are4 ,they will keep several years4 ,pickled gherkins ,put the 8prickly cucumbers0 by the layer in a stone crock1 strewing each layer thickly with salt2 then pour in enough cold water to cover them4 ,lay a heavy plate on the top of all to keep them from floating4 ,leave the pickles in brine for a fortnight1 frequently stirring them up from the bottom4 ,pick all over1 rejecting such as are soft1 and lay the firm ones in a kettle lined with grape leaves1 sprinkling a generous pinch of alum over each layer of gherkins4 ,cover with cold water and three thicknesses of grape leaves over the surface of the water2 put on a closely-fitting top and steam over a low fire for half a day4 ,drain the pickles and throw into cold water4 ,have ready a gallon of vinegar to which have been added eighteen allspice1 three dozen cloves1 three dozen black peppercorns1 a dozen blades of mace1 and a cup of sugar4 ,boil this vinegar for five minutes1 then pack the cold gherkins in jars and fill the jars with the scalding vinegar4 ,ripe cucumber pickle ,select rather small ripe cucumbers of uniform size4 ,steam them for three hours in a closely-covered preserving kettle1 lining this and covering the cucumbers with vine leaves if you can procure these4 ,to a kettleful of material allow two teaspoonfuls of powdered alum1 scattering it over each layer of the cucumbers4 ,of water there should be only just enough to cover the vegetables4 ,when the period of steaming is at an end drain off the water and throw the cucumbers into very cold water4 ,change this four times in four hours4 ,weigh the cucumbers and allow for every pound of these a pound of sugar and a half-cupful of cold water4 ,heat these two together gradually1 and when they are hot lay in the cucumbers4 ,let them simmer very slowly until tender2 take them out and spread upon dishes while you add to the syrup on the stove a pint of vinegar for every pound of the rind1 and to every eight pounds of it a tablespoonful1 each1 of ground cloves1 cinnamon and mace4 ,chow-chow ,prepare a mixture of string beans1 tiny cucumbers1 small onions 7peeled71 a cauliflower 7cut into clusters7 and green tomatoes 7sliced74 ,add to these four small1 long1 red peppers1 and arrange the vegetables in a wide-mouthed jar1 alternating each layer of these with one of salt4 ,when all are in cover with cold water1 laying a board with a weight upon it on top of the contents of the jar to keep them from floating4 ,leave them thus for three days1 drain the pickles1 wash them with fresh water and let them lie in unsalted water for a day4 ,make a pickle vinegar by cooking together a gallon of vinegar1 a teaspoonful1 each1 of celery seed1 white mustard seed1 whole cloves1 whole mace and whole black peppers1 and one of ground horseradish1 two teaspoonfuls of turmeric1 three tablespoonfuls of ground mustard1 and a cupful and a half of brown sugar4 ,put over the fire in a preserving kettle1 and1 when it reaches a boil1 drop in the pickles4 ,be careful that there are no decayed ones among them4 ,after they have simmered five minutes take them out with a skimmer and put into a stone jar4 ,pour the vinegar over them1 and let them stand for two days4 ,drain the vinegar off2 put it back on the fire1 add to it a tablespoonful of curry powder1 and1 when the vinegar is boiling1 pour it over the pickles in the crock4 ,when cold1 put the pickles into small jars and seal4 ,ready for use in two or three weeks4 ,red cabbage pickle ,quarter the cabbage and lay in a jar4 ,cover with salt and let it stand for twenty-four hours4 ,drain off the brine2 wipe dry and cover with cold water for twelve hours4 ,bring two quarts of vinegar to the boil1 spicing it1 as you do so1 with equal quantities of whole cloves1 white peppers and blades of mace broken into tiny bits1 a half cupful of sugar and two tablespoonfuls of celery seed4 ,pack the cabbage into a crock1 and1 after the vinegar and spices have boiled together for ten minutes1 cover the cabbage with the scalding vinegar4 ,cover1 and keep in a cool place4 ,it must not be used under six weeks or two months4 ,,sweet ,,pickles ,in putting up sweet pickles bear in mind that the fruit of which they are made must be very thoroughly cooked4 ,if this precaution is not taken fermentation may possibly set in and the contents of your jars will be spoiled4 ,under the head of sweet pickles may be included such relishes as spiced grapes and currants1 as well as the larger fruits4 ,pickled peaches ,choose firm1 freestone peaches for pickling4 ,morris whites are good for this purpose4 ,peel the peaches1 dropping them into cold water as you do so1 to preserve the color4 ,drain and weigh the fruit1 allowing to every three pounds of it a pound and a half of sugar 7granulated7 and a cupful of vinegar4 ,stick a whole clove into each peach and put the fruit and sugar in layers in a porcelain-lined preserving kettle4 ,put the vinegar on to boil in a separate saucepan with a cheese-cloth bag containing a tablespoonful1 each1 of mace1 cinnamon and cloves4 ,boil this for five minutes1 then remove the spice bag4 ,cook the sugar and peaches together for five minutes more1 and add the vinegar4 ,boil until the fruit looks clear1 and is tender1 but not broken4 ,remove the fruit carefully with a skimmer and spread upon platters to cool while you boil the syrup for fifteen minutes longer1 or until it is very thick4 ,pack the peaches in jars set in a pan of hot water2 fill with boiling syrup1 and seal4 ,unpeeled pickled peaches ,rub the down from peaches of uniform size1 using a coarse towel to do this4 ,prick each peach with a fork1 weigh them1 and put them into a preserving kettle with barely enough water to cover them4 ,when the water is just short of the boil remove the peaches1 and to the water in the kettle add sugar in the proportion of three pounds to every seven pounds of the fruit4 ,boil for fifteen minutes1 skimming two or three times4 ,for every seven pounds of the fruit put in three pints of vinegar1 one tablespoonful1 each1 of ground cinnamon1 mace and allspice1 and one teaspoonful1 each1 of cloves and celery seed1 all well mixed and tied up in tiny bags made of thin muslin4 ,let all cook together for ten minutes after they have come to a boil2 put in the fruit and let it stew slowly until tender4 ,remove it from the syrup with a skimmer1 spread it on plates to cool1 and let the syrup boil until thick4 ,put the peaches into glass jars1 pour in the syrup and seal4 ,sweet cucumber pickles ,lay small cucumbers in brine for three days1 then drain and lay in fresh water for a day4 ,line a kettle with grape leaves and arrange the cucumbers in it in layers1 scattering a pinch of alum over each layer4 ,cover with cold water and three layers of leaves2 fit a lid on the kettle and steam the pickles 7without letting them boil7 over a slow fire for six hours4 ,drain the cucumbers1 throw into cold water1 and when they are firm pack in jars4 ,fill the jars with boiling vinegar that has been seasoned with a cupful of sugar to each quart1 eight whole cloves1 eight black peppers1 six allspice and six blades of mace4 ,seal the jars at once4 ,they will be fit for use in three months4 ,pickled plums ,wipe firm plums with a damp cloth and prick each in several places to prevent bursting4 ,allow the same quantity of sugar1 vinegar and spices to each pound of fruit as in recipe for pickled peaches4 ,put each kind of spice in a cheese-cloth bag by itself and the sugar1 vinegar and spices all on the fire to boil at the same time4 ,when the syrup is hot add the plums and stew until tender4 ,remove the plums to the heated jars1 take the spice bags from the syrup1 and pour this into the jars4 ,pickled crabapples 7,no4 #a7 ,do not peel the apples1 but wipe each one carefully4 ,weigh1 and allow four and a half pounds of sugar to seven pounds of apples4 ,put the sugar and fruit in the kettle and add just enough water to cover the lower layer of fruit4 ,bring slowly to a boil1 and cook until the apples are clear and tender1 but not broken4 ,when they can be pierced with a stiff straw they are done4 ,have ready boiling a pint of vinegar that has been spiced with cinnamon1 cloves and mace4 7,the cloves may be whole1 the mace and cinnamon broken into bits1 and all boiled in the vinegar for ten minutes47 ,add the spiced vinegar to the boiling fruit five minutes before the apples are ready to take out4 ,remove the apples1 spread on platters2 boil the syrup and vinegar until thick2 pack the apples in jars1 and fill these to overflowing with the boiling liquid4 ,seal at once4 ,pickled crabapples 7,no4 #b7 ,weigh and peel fourteen pounds of ,siberian crabapples1 and measure out a quart of vinegar and eight pounds of granulated sugar4 ,put the apples in a kettle with a pint of warm water and stew gently for ten minutes4 ,drain1 remove the apples from the kettle1 and then put them back in layers1 strewing each layer with sugar4 ,bring to a boil4 ,have ready boiling the vinegar1 into which has been stirred three tablespoonfuls of broken stick cinnamon and whole cloves1 and a tablespoonful of ground mace4 ,pour this spiced vinegar over the apples and boil for five minutes4 ,with a perforated skimmer remove the fruit1 spread it on platters to cool1 boil the syrup until thick1 pack the apples in jars1 and fill the jars with the boiling syrup4 ,seal immediately4 ,pickled beets ,select nice red beets and boil until tender4 ,plunge each one separately into cold water1 and with your hands give a little twist to strip off the skin4 ,cut lengthwise into strips4 ,place these1 not too closely1 in glass jars1 leaving room that the liquor may surround each piece4 ,to two quarts of vinegar add four pounds of brown sugar and one-half teaspoonful of alum1 powdered4 ,let this boil4 ,after skimming1 add one teaspoonful1 each1 of cloves1 allspice1 mustard1 a few peppercorns--all unground and tied in a bag4 ,boil again1 adding a little cayenne and salt4 ,pour over the beets4 ,next day drain off the syrup1 bring to a boil1 pour over the beets again1 then seal4 ,this pickle will be of a rich red color and very delicious4 ,spiced cranberries ,these are good with roast duck or game4 ,wash a quart of cranberries and put them into a saucepan with a half cupful of cold water4 ,tie in a small cheese-cloth bag a dozen cloves1 a dozen allspice1 two sticks of cinnamon 7broken7 and several blades of mace4 ,put this bag into the cranberries and water1 and stew all together until the fruit is broken to bits4 ,remove the spice bag1 rub the berries through a colander1 add two teacupfuls of brown sugar1 stir over the fire until dissolved1 and set away to get cold4 ,spiced grapes 7,no4 #a7 ,stem1 pulp and seed the grapes1 then weigh them4 ,to five pounds of fruit allow two and a half pounds of granulated sugar and a teacupful of vinegar4 ,put all over the fire with two ounces1 each1 of stick cinnamon1 broken into bits1 and whole cloves4 ,boil until very thick4 ,this will take about half an hour4 ,the mixture should be so thick that the juice will not run4 ,when this point is reached put the fruit into jelly glasses set in a pan of hot water4 ,cover the tops of the glasses with rounds of tissue paper and fasten on metal covers4 ,the wild or 8fox0 grape is good for spicing1 when half-ripe4 ,the grapes must always be firm1 and not overripe4 ,spiced currants ,see preceding recipe4 ,spiced grapes 7,no4 #b7 ,remove the skins from grapes1 put the pulp over the fire and stew gently until it can be rubbed through a strainer that will not allow the seeds to pass4 ,weigh the pulp1 and to every five pounds of this add a pint of cider vinegar1 four pounds of brown sugar1 three tablespoonfuls of ground cinnamon1 and two of ground cloves4 ,stew all together until very thick4 ,pour into jelly glasses and cover with closely-fitting tops4 ,spiced rhubarb ,to two and a half pounds of rhubarb1 washed and cut into inch bits1 add a cupful of vinegar1 two pounds of sugar and a tablespoonful1 each1 of cinnamon and cloves4 ,put all into a preserving kettle and boil steadily for half an hour4 ,put up in jelly glasses1 as you would jelly4 ,olive oil pickles 7,contributed7 ,peel and slice fifteen large cucumbers and six onions4 ,salt down heavily and let them stand all night4 ,in the morning drain2 pour over them half a gallon of cider vinegar and let them stand four hours4 ,drain off the vinegar and heat with half a bottle of olive oil4 ,add some chopped red peppers and celery seed for seasoning and when thoroughly heated pour over the cucumbers and onions1 put into glass jars and seal at once4 ,sweet green tomato pickles 7,contributed7 ,slice one peck of green tomatoes and two quarts of small white onions1 and sprinkle over them a large cupful of salt4 ,let them stand over night in the brine4 ,in the morning drain well and let them stand in cold water for a few minutes4 ,pour this water off and add enough vinegar to cover4 ,add two pounds of brown sugar1 one-fourth of a pound of mustard seed and two tablespoonfuls each of allspice1 whole cloves and stick cinnamon4 ,cook all together until the pickles are tender2 put into jars and seal4 ,pickled cauliflower 7,contributed7 ,break the heads into small flowerlets1 and boil ten or fifteen minutes in salt and water2 take from the fire and drain carefully4 ,when cold place in a jar1 and pour over it hot vinegar in which have been scalded whole cloves1 pepper1 allspice and white mustard4 ,have the spices tied in a bag1 and remove when well scalded4 ,for each quart of hot vinegar add two tablespoonfuls of ,french mustard and half a cupful of white sugar4 ,be sure to cover the pickle with vinegar and keep covered closely4 ,dill pickles 7,contributed7 ,make a brine strong enough to bear an egg1 then add half as much more water as you have brine4 ,wash the cucumbers in cold water1 and into a stone jar put first a layer of cucumbers1 then a layer of grape-leaves and a layer of dill1 using leaves and stems4 ,continue in this way until the jar is full4 ,pour the brine over all and cover1 first with a cloth1 then with a plate1 and put a weight on top of the plate4 ,the cloth must be taken off and washed frequently as in making sauerkraut4 ,peach mangoes ,halve firm1 free-stone peaches when you have washed and wiped them to get rid of the 8fur10 and remove the stones4 ,lay them in brine for two days and in fresh water for one4 ,stuff with a mixture of grated horseradish and mustard seed1 adding a little celery seed4 ,tie the halves into shape with soft pack-thread2 pack in a stone jar and pour spiced and sweetened vinegar over them4 ,cover closely4 ,scald the vinegar and cover the peaches with it again once a fortnight for two months4 ,they will be fit to use in four months4 ,,catsups1 ,,etcetera ,catsups and spiced sauces are now so much used that the epicure feels they are an indispensable accompaniment to his roast or broiled meat1 his bit of fish1 or fowl1 or dish of game4 ,they may be prepared months beforehand and kept against the day of need4 ,the same rule holds in the preparation of these relishes which we have quoted with regard to pickles4 ,they must be cooked in a porcelain-lined vessel1 or one of agate iron4 ,chili sauce 7,no4 #a7 ,peel1 and cut up together three dozen large tomatoes and a dozen onions4 ,chop into bits half a dozen green peppers and mix with the tomatoes and onions4 ,stir together a teacupful of brown sugar1 five tablespoonfuls of salt1 half a dozen teaspoonfuls1 each1 of powdered allspice1 cloves and cinnamon1 two teaspoonfuls of ground ginger1 and a saltspoonful of paprika4 ,put these spices into three quarts of vinegar1 add the vegetables1 mix thoroughly1 and cook steadily for two hours4 ,when cold1 bottle and seal4 ,chili sauce 7,no4 #b7 ,peel and chop two dozen ripe tomatoes and six onions4 ,remove the seeds from two red peppers and chop the peppers fine2 then stir them into the tomatoes and onions4 ,season all with a teacupful of granulated sugar1 four tablespoonfuls of salt1 three teaspoonfuls1 each1 of powdered allspice1 cloves and cinnamon1 and a teaspoonful of ground ginger4 ,pour over all two quarts of vinegar1 and boil in a porcelain-lined kettle for two and a half hours4 ,when cool1 bottle and seal4 ,chutney ,chop a white cabbage and eight onions4 ,pack in a crock with alternate layers of salt and let it stand twenty-four hours4 ,into a pint of vinegar stir a half-pound of brown sugar1 a heaping teaspoonful1 each1 of tumeric1 powdered alum1 cinnamon1 allspice1 mace1 black pepper1 mustard and celery seed1 and heat all to boiling4 ,pour this liquid over the cabbage and onions1 and set aside for twenty-four hours longer4 ,now drain off the liquid1 bring again to the boil1 and pour it again over the pickle4 ,do this for three mornings2 put liquor and vegetables together in the preserving kettle1 boil for five minutes2 set aside until cold1 then pack in jars4 ,piccalilli ,chop two fine large cabbages and a pint of onions1 and mix4 ,pack down in a stone crock and stir in a handful of salt4 ,leave thus for twenty-four hours4 ,bring to a boil a quart of vinegar1 into which have been stirred a pound of sugar and a tablespoonful1 each1 of the following ground spices--mustard1 pepper1 mace1 allspice1 celery seed1 cinnamon and tumeric4 ,pour over the cabbage and onion1 turn all into a preserving kettle and boil for ten minutes4 ,when cold1 pack in pint jars4 ,grape catsup ,wash tart grapes1 remove the stems and put the fruit into a kettle1 with just enough water to prevent scorching4 ,stir often with a wooden spoon and cook until tender4 ,rub1 a little at a time1 through a fine colander4 ,reject the seeds and skins1 and measure the pulp4 ,to each quart and a pint of this add a pound of brown sugar1 a cupful of white vinegar1 a heaping teaspoonful1 each1 of ground cinnamon1 allspice1 mace1 salt and white pepper1 and a half teaspoonful of ground cloves4 ,boil long and steadily until the catsup is reduced to less than half the original quantity1 and very thick4 ,when cold1 bottle1 cork tightly and cover the corks with sealing wax4 ,currant catsup ,to four pounds of stemmed currants add two pounds of sugar1 crush all together1 and boil slowly until quite thick4 ,add one-quarter of a teaspoonful of salt1 one-half pint of vinegar1 one teaspoonful1 each1 of powdered allspice1 mace and cinnamon4 ,boil up and bottle at once4 ,mushroom catsup ,break into quarters firm1 fresh mushrooms4 ,put a layer of the broken mushrooms into an earthen vessel and sprinkle with salt2 then put in more mushrooms and more salt until all are used4 ,cover the vessel and set it on the cellar floor for three days1 stirring the contents with a wooden spoon three times a day4 ,at the end of this time1 warm the mushrooms1 mash them to a pulp1 and strain through coarse netting1 squeezing out all the juice4 ,boil this for ten minutes and measure4 ,to every pint of the liquor allow a generous teaspoonful of whole peppers and allspice1 a blade of mace1 two slices of onion1 a bay-leaf and a dash of paprika4 ,put liquor and spices over the fire1 and boil until thick4 ,strain1 cool and fill bottles with catsup4 ,seal tightly4 ,tomato catsup ,slice a peck of unpeeled tomatoes with six white onions and boil together until so soft they can be rubbed through a colander4 ,now strain through a sieve and return to the fire with three bay-leaves1 a tablespoonful1 each1 of powdered mace1 pepper1 cloves1 sugar1 salt1 a half teaspoonful of paprika1 and a tablespoonful of celery seed--this last tied up in a small cheese-cloth bag4 ,boil for nearly six hours1 stirring frequently4 ,remove the bag of celery seed1 and pour in a pint of vinegar4 ,bring again to a boil1 and remove from the fire4 ,when cold1 bottle and seal4 ,walnut catsup ,select walnuts but half-grown and into which a needle enters easily4 ,prick each clear through three times1 pack in layers1 strewing a handful of salt between the layers4 ,pour in cold water until the walnuts are covered1 lay a heavy inverted saucer upon them to hold the walnuts under the brine1 and keep them in it two weeks4 ,every day churn them with a wooden mallet to bruise and crack them into small bits4 ,at the end of the fortnight turn off the brine1 beat the nuts fine2 cover them with boiling vinegar and add the reserved brine4 ,measure liquid and crushed nuts1 and allow for each quart a teaspoonful1 each1 of onion juice and grated horseradish2 two teaspoonfuls1 each1 of ground cloves and mace1 and a tablespoonful1 each1 of ground ginger and black pepper4 ,boil steadily for two hours1 run through a sieve1 cool1 bottle and seal4 ,pepper vinegar ,break up half a dozen red peppers4 ,add three dozen black peppercorns and two tablespoonfuls of sugar to a quart of vinegar4 ,scald vinegar and sugar1 and pour over the peppers4 ,put in a jar1 steep eight hours1 strain and bottle4 ,this is to be eaten with fish or raw oysters4 ,mixed mustard ,into four tablespoonfuls of dry ,english mustard stir a tablespoonful of salad oil4 ,when this is well rubbed in1 add enough vinegar to make a smooth paste1 a teaspoonful1 each1 of paprika1 sugar and onion juice4 ,beat hard until light1 and bottle4 ,home-made ,french mustard ,compound as directed in the preceding recipe1 but have the vinegar scalding hot and when all the ingredients are beaten to a paste set this in a pan of boiling water2 cover closely to keep in the strength and cook fifteen minutes4 ,make a large quantity at a time and put up in corked bottles or jars4 ,it will improve with age4 ,,the ,,home ,,brew ,tea 7hot7 ,first4 ,never buy poor1 cheap tea4 ,it is the dearest in the end1 in every sense of the word1 being unwholesome1 unpalatable and wasteful4 ,one teaspoonful of good oolong1 souchong1 hyson or 8bud0 tea1 will go farther than four of a mixture which1 when brewed1 tastes at the best1 like boiled hay4 ,second4 ,have the kettle boiling1 and freshly boiled4 ,an hour's simmer after the boil has once been reached1 makes the water stale and flat4 ,third4 ,draw off the tea within three minutes after the water is poured upon the dry leaves4 ,after that1 the boiling liquid extracts tannic acid in pernicious quantities and strength4 ,fourth4 ,have the cups hot and fill with clear tea1 adding sugar1 or cream1 or both afterwards1 to suit the taste of each drinker4 ,cold tea ,strain the liquid from the leaves within a few minutes after it is poured on4 ,set away until cold4 ,half-fill glasses with cracked ice2 add a slice of peeled lemon1 a squeeze of lemon juice 7if desired7 and granulated sugar to taste4 ,breakfast coffee ,illustration ,illustration ,allow a cupful of freshly ground coffee to a quart of boiling water4 ,put the coffee into the strainer and add the boiling water by degrees1 until it is all in4 ,pour off into a heated pitcher1 and return this to the strainer4 ,repeat until the beverage is of the requisite strength1 and pour into heated cups4 ,illustration3 ,,beverages ,after-dinner coffee ,make as directed in last recipe1 allowing1 however1 three cupfuls of boiling water to one of freshly ground coffee1 and run three times through the filter4 ,never pass cream with black coffee in after-dinner cups--8demi-tasses10 as the ,french1 who taught us to drink it1 call the dainty digestive agent4 ,to ask for cream in such a case is a gastronomic and social solecism4 ,caf au lait ,make strong black coffee and1 while hot1 add to it one-third as much scalding milk4 ,cover and set in boiling water until needed4 ,iced coffee ,set aside caf au lait until cold4 ,fill tumblers half-full of cracked ice2 sugar to taste1 and pour in the coffee4 ,chocolate ,heat two cupfuls of milk1 and the same of water4 ,rub six tablespoonfuls of chocolate to a thin1 smooth paste with cold water2 pour the water gradually upon it2 put into a saucepan and bring it quickly to a boil4 ,cook thus five minutes1 pour in the milk and boil ten minutes longer4 ,sweeten to the taste of each drinker1 and lay a tablespoonful of whipped cream upon the top4 ,if you would make the chocolate particularly good1 heat a sillibub churn and beat the beverage hard for five minutes2 set in a vessel of boiling water on the range to get smoking hot2 pour out1 sweeten1 and cap with whipped cream4 ,cocoa ,it is made in the same way4 ,cocoa nibs or 8shells0 ,wet two ounces of cocoa shells with a little cold water1 and stir them into a quart of boiling water4 ,boil steadily for an hour and a half2 strain1 stir in a quart of fresh milk1 bring almost to the scalding point1 and serve4 ,sweeten in the cups4 ,mint punch 7very fine7 ,put into your punch-bowl a cupful of granulated sugar2 add the juice of six lemons1 and stir until the sugar melts4 ,put in three peeled lemons1 sliced very thin1 and leave in the ice until you are ready to use it4 ,add1 then1 a dozen sprays of green mint and a quart1 at least1 of pounded ice4 ,stir well for a minute1 and pour from a height into it1 two or three bottles of imported ginger ale4 ,tea punch ,pour a quart of boiling water upon four teaspoonfuls of good tea4 ,cover1 and leave it for five minutes4 ,strain off1 and cool4 ,half-fill the punch-bowl with cracked ice1 add a cupful of granulated sugar and the strained juice of four lemons4 ,pour the tea over these1 and1 as it goes to table1 add a pint bottle of ,apollinaris water4 ,strew a handful of mint sprays on the surface1 and serve at once4 ,strawberry punch ,pour two cupfuls of strained fresh strawberry juice upon a cupful 7heaping7 of granulated sugar4 ,stir until the sugar is dissolved4 ,add the juice of a lemon1 and four cupfuls of cold water4 ,let it get very cold upon the ice2 stir well and put into a punch-bowl4 ,just before serving1 add a tablespoonful of maraschino1 and half a cupful of fine1 whole strawberries4 ,cherry wine ,stem and wash ripe1 sweet cherries1 and with a wooden mallet crush to a pulp4 ,press out all the juice and to each quart of it1 add a half-pound of granulated sugar and a cupful of water4 ,stir thoroughly1 pour into a crock2 cover this closely with a thickness of cheese-cloth1 and let the wine ferment for a month4 ,when the fermentation has ceased rack off and bottle4 ,lemonade1 or plain sherbet ,roll1 peel carefully and slice thin six lemons4 ,put into a pitcher or bowl with alternate layers of granulated sugar1 two teaspoonfuls for each lemon4 ,leave on the ice until you are ready to serve2 then add a quart of iced water and a great lump of ice4 ,lively lemonade ,make as directed in preceding recipe1 but pour in at the last1 a quart of chilled ,apollinaris1 instead of the iced water4 ,raspberry vinegar ,mash the berries and1 when reduced to a pulp1 add enough vinegar to cover them4 ,set close by the stove for twelve hours1 stirring often4 ,strain and press2 add as many raspberries 7mashed7 to the vinegar as before2 cover and leave in the kitchen or in the hot sun for six hours4 ,now strain1 and measure the juice2 add half as much water as you have juice1 and stir into this five pounds of granulated sugar for every three pints of liquid4 ,bring slowly to a boil1 let it boil up once1 and strain4 ,bottle1 cork and seal4 ,blackberry vinegar ,make this by the recipe for raspberry vinegar1 only putting in five and a half pounds of sugar to every three pints of the juice and water mixed4 ,rhubarb wine ,boil the rhubarb in a double boiler1 adding no water after you have washed it and cut it into bits4 ,press out all the juice and measure this4 ,add as much water as you have juice1 sweeten to taste1 and add a cup of brandy to a gallon of the liquid4 ,bottle and seal4 ,grape juice ,stem six quarts of grapes and put them over the fire with one quart of water2 bring slowly to a boil and strain4 ,return the juice to the fire1 bring again to the boil1 bottle and seal1 while scalding-hot4 ,cherry bounce ,beat to a pulp two pounds1 each1 of sweet and tart cherries1 and mix together4 ,the beating should be done with a heavy mallet that the stones may be crushed4 ,stir into the mashed fruit a pound and a quarter of granulated sugar2 turn all into a stone crock1 and stir in a quart of white whiskey4 ,leave thus for an hour2 stir and pour into a demijohn4 ,cork and let it stand for a month1 shaking hard each day2 then let it alone for six weeks without shaking4 ,rack off1 strain and bottle4 ,wild cherry bounce ,bruise with a potato beetle five quarts of ripe1 wild cherries1 and stir into them four cupfuls of granulated sugar4 ,turn into a stone crock1 cover1 and set in the cellar for twenty-four hours4 ,now1 add a quart and a cupful of brandy--stirring it in well4 ,let the mixture alone for six weeks--stirring every few days--before straining off the liquor through double cheese cloth4 ,bottle and seal4 ,when ready for use1 fill liquor glasses with crushed ice and pour the crimson cordial into them4 ,it is an excellent tonic1 and also good for a cough4 ,homemade grape wine 7,no4 #a7 ,put the grapes1 stems and all1 into an open cask1 and mash them4 ,cover your cask with cheese-cloth to prevent anything from falling in1 as one crumb of bread will change the contents into vinegar4 ,when the grapes have fermented1 pass through a fruit press2 turn the juice that has been extracted into a clean1 close cask1 and let it remain on its side for a month1 when your wine will be ready to be bottled4 ,by no means disturb the cask1 or the wine will not be clear4 ,keep the wine in a dark1 cool place1 and lay the bottles containing it on their sides4 ,when the grapes are fermenting1 stir every day4 ,grape wine 7,no4 #b7 ,crush out the juice of ripe grapes1 after having picked them from the stems4 ,a large quantity could be crushed in a cider press1 but when only a few are to be used they can be mashed in a crock1 or clean tub1 with a potato beetle4 ,strain1 then1 through a bag1 squeezing or pressing this so as to get all the juice possible4 ,to each quart of the juice add half a pound of white sugar1 and put away in a clean cask1 or big jar to ferment4 ,cover the top1 or the bung-hole1 with a piece of netting4 ,let the juice and sugar ferment for three or four weeks1 until it is clear and still4 ,pour it off the lees carefully1 and bottle4 ,matzoon ,take one and a half ounces of prepared matzoon1 which you can get at drug stores1 and one quart of fresh milk4 ,stir well and place in a pitcher at a temperature of from #gj to #ij degrees1 for from nine to twelve hours1 until it begins to thicken like junket2 then beat it for ten minutes4 ,bottle in patent-stoppered bottles1 and put on ice4 ,fresh matzoon may be made from that which you have prepared in this way4 ,you have to buy but one bottle to start with4 ,this quantity makes three bottles1 not quite full1 as it effervesces like koumiss4 ,strawberry wine ,mash and strain six quarts of ripe strawberries4 ,to every quart of juice add a quart of water and a pound of sugar4 ,stir well1 and turn into a crock to ferment4 ,when fermentation ceases1 rack off carefully1 bottle and seal4 ,dandelion wine ,steep the dandelion flowers in boiling water for five minutes1 and strain off the liquid1 pressing the flowers hard4 ,sweeten to taste and add brandy in the proportion of a pint to every four gallons of liquid4 ,put in uncorked bottles and keep in a cool place until fermentation ceases4 ,draw off and rebottle4 ,dandelion cordial ,four quarts of dandelion blossoms2 four quarts of boiling water2 four quarts of granulated sugar2 three tablespoonfuls of compressed yeast2 two lemons grated fine2 one orange4 ,let the blossoms and water stand together until lukewarm2 mix and add the sugar1 orange1 lemons and yeast2 strain1 and put in a cold place for two days2 then strain again4 ,put into a keg and let it work1 without tight corking1 until as clear as water4 ,dandelion tea ,pour boiling water over the dandelion blossoms2 let them stand at the side of the fire to steep1 but not boil1 for five minutes2 then strain1 pressing out all the juice4 ,sweeten to taste and drink very hot1 or cold1 in a glass filled with cracked ice4 ,ginger beer ,boil six ounces of bruised ginger in six quarts of water for half an hour2 then add five pounds of loaf sugar1 a gill of lemon juice1 a quarter-pound of honey1 and seventeen quarts of cold water1 and strain through a cloth4 ,when it is cold put in an egg and two teaspoonfuls of essence of lemon4 ,after standing three or four days it may be bottled4 ,ginger wine ,four gallons of water and seven pounds of sugar4 ,boil half an hour1 skimming well2 let the liquor get cold4 ,then squeeze in the juice of two lemons4 ,have ready three pints of water in which the peel of two lemons and two ounces of white ginger root 7pounded fine7 have been boiled one hour and left to get cold4 ,mix with the syrup and add three pounds of halved ,malaga raisins4 ,put all into a cask1 shake well2 close the cask and let it stand in the cellar for two months before racking it off and bottling it4 ,a lump of unslaked lime as large as a pigeon's egg put into the cask will prevent souring4 ,mead ,beat to a stiff froth the whites of three eggs1 and mix with six gallons of water1 sixteen quarts of strained honey1 and the yellow rind of two lemons1 peeled very thin4 ,boil all together during three-quarters of an hour1 skimming it well2 put it into a tub and1 when lukewarm1 add three tablespoonfuls of the best fresh yeast4 ,cover1 and leave it to ferment4 ,when it has worked1 transfer it to a barrel1 with the lemon peel in the bottom4 ,let it stand six months1 and bottle it4 ,strawberry punch ,mash two quarts of strawberries to a pulp1 pour over them three quarts of water and the juice of two lemons4 ,stand in a cool place for four hours1 strain1 and stir into the liquid a pound and a half of granulated sugar4 ,stir until the sugar is dissolved1 strain again1 and set in a cold place until wanted4 ,serve in tumblers of crushed ice4 ,sarsaparilla wine ,to one gallon of water add one pound of sarsaparilla leaves and stems1 two pounds of sugar1 one-quarter of a pound of raisins1 and one lemon4 ,as the fruit contains a natural ferment1 it will undergo that process spontaneously1 without the use of yeast4 ,let it stand five days1 strain and bottle4 ,if you have not the herb1 omit the sugar1 and use in its place a gallon of sarsaparilla syrup4 99 99 99 99 99 7,purchase a 8shaker0 for compounding drinks in which cracked ice forms an important factor4 ,this shaker consists simply of a thick glass tumbler1 over which is turned1 upside-down1 a larger cup of tin4 ,this cup fits tightly over the glass1 and the contents of the tumbler may be vigorously shaken until thoroughly mixed and foamy47 ,iced orange juice ,make a syrup of a cupful of sugar and three-quarters of a cupful of water boiled together for ten minutes1 then set aside until cold4 ,mix a half-pint of orange juice and a gill of lemon juice1 and sweeten abundantly with the cold syrup4 ,in sweetening this beverage1 remember that the ice is still to be added1 and that this1 in melting1 will dilute the syrup and thus render the drink more acid4 ,fill tumblers to the brim with finely-cracked ice and pour the orange mixture upon it4 ,this is a refreshing beverage4 ,milk shake ,have ready some sugar syrup made according to the directions in the recipe for iced orange juice4 ,sweeten a half-pint of unskimmed milk with the syrup2 flavor with a half teaspoonful of vanilla extract2 turn into the glass of your shaker1 and add enough crushed ice to fill the glass to the brim4 ,shake long and hard before pouring into a chilled tumbler4 ,koumiss ,dissolve a third of a yeast-cake in a gill of warm milk and add two teaspoonfuls of granulated sugar4 ,have ready scalded a beer bottle with a patent fastener4 ,if you have not this1 use an ordinary bottle with a straight cork1 and soak the cork for half an hour to swell it4 ,fill the bottle three-quarters full of fresh milk1 heated until just blood-warm1 and pour in the yeast-mixture4 ,shake hard for two minutes1 and cork tightly4 ,if you use an ordinary cork1 cord or wire it down4 ,set the bottle in the warm kitchen for six hours1 or until the contents begin to 8work0 and foam4 ,then set in the ice-chest until needed4 ,as one yeast-cake will make three bottles of koumiss it is quite as easy to make that quantity at once as it is to prepare one bottle of the stimulating and nourishing beverage4 ,blackberry cordial 7,contributed7 ,warm and squeeze the berries2 add to one pint of juice one pint of sugar1 one-half ounce of powdered cinnamon1 one-fourth ounce of mace1 two teaspoonfuls of cloves4 ,boil all together for one-fourth of an hour2 strain the syrup1 and to each pint add a glass of ,french brandy4 ,two or three doses of a tablespoonful or less will check any slight diarrhea4 ,it will arrest dysentery if given in season1 and is a pleasant and safe remedy4 ,raspberry cordial 7,contributed7 ,sweeten the berries a little sweeter than for table use1 and let them stand over night4 ,in the morning lay in a hair sieve over a bowl2 let them remain until evening1 so as to thoroughly drain2 then put the juice into a thick flannel bag2 let it drain over night1 being careful not to squeeze it1 as it takes out the brightness and clearness4 ,do all this in a cool cellar or it may sour4 ,to two pints of juice add one pint of ,french brandy and sweeten to taste4 ,toast water 7,contributed7 ,toast a pint of bread crusts very brown2 pour cold water over them1 let them stand for an hour1 strain1 and add cream and sugar to taste4 ,the nourishment in the bread is easily absorbed when taken in the liquid form4 ,slippery-elm tea 7,contributed7 ,pour one cupful of boiling water over one teaspoonful of slippery-elm bark4 ,when cold1 strain1 and add lemon juice and sugar to taste4 ,this is very soothing in case of inflammation of the mucous membrane of the throat4 ,apple tea 7,contributed7 ,roast two large sour apples and pour boiling water over them4 ,when cold1 pour off the water1 strain1 and sweeten to taste4 ,flaxseed tea 7,contributed7 ,pour a pint of boiling water over an ounce of flaxseed and a little licorice-root1 and let it stand where it will keep warm but not cook1 for four hours4 ,strain through a piece of linen and make fresh every day4 ,this is an excellent drink for a fever patient who has a cough4 ,flaxseed lemonade 7,contributed7 ,over four tablespoonfuls of flaxseed pour one quart of boiling water and let it steep three hours4 ,strain1 sweeten to taste1 and add the juice of two lemons4 ,if too thick1 add more water4 ,this is very soothing in colds4 ,egg-nogg 7,contributed7 ,beat until very light1 the yolk of one egg and a teaspoonful of sugar2 then add the white of the egg beaten to a stiff froth4 ,stir well together1 pour into a glass1 and add a teaspoonful of rum or brandy and as much milk as the glass will hold4 ,it will give more nourishment if whipped cream is used instead of milk4 ,serve with grated nutmeg over the top4 ,,formal ,,breakfasts ,,and ,,luncheons ,the social breakfast is becoming more and more of a function4 ,not the early morning breakfast1 where the tempers of the eaters are not always under perfect control1 but a later and more leisurely meal1 to which guests are asked and where much the same laws of convention apply that are observed at a luncheon4 ,in fact1 the breakfast resembles a luncheon in most respects4 ,here1 as at luncheon1 the hardwood table is bare except for a handsome white square1 and for doilies under the dishes and plates4 ,the table is spread as for luncheon1 the knives at the right1 the edges turned towards the plate1 the tumbler near the points of these1 the spoon laid by the knife1 the forks at the left1 and beyond them the napkin1 a piece of bread folded in it4 ,at the left also stands the bread and butter plate4 ,illustration ,at the breakfast1 however1 there is a little less formality than at the luncheon1 as there are also fewer and less elaborate courses4 ,for1 although the breakfast is usually served at twelve or half after--only a little earlier than the ordinary mid-day meal--it is regarded as less conventional in nearly every respect4 ,soup is not served at the formal breakfast any more than it would be at the family meal known by that name4 ,the whole bill of fare is rather an amplification of the common breakfast than a variation from it4 ,for that reason sweets are out of place to conclude it unless one wishes to introduce the ,english fashion of having a pot of marmalade and toast brought in to wind up the repast4 ,following this preamble are given a couple of menus that may serve as suggestions for the hostess who wishes to entertain at breakfast4 ,it is an especially charming way of gathering one's friends about one in the warm days when heavy dinners are out of the question and even late luncheons come at the hour when long sitting at meals is likely to be a weariness to the flesh4 ,the summer breakfast may be served as early as eleven1 or even as ten o'clock1 while that of the late winter mornings may be held back until the noon hour3 ,,breakfast ,,menu4 ,i ,fresh ,strawberries ,tomato ,omelet ,french ,rolls ,broiled ,chicken ,french ,fried ,potatoes ,coffee in large cups ,grapefruit ,salad ,crackers ,cream ,cheese ,,breakfast ,,menu4 ,,ii ,iced ,orange ,juice ,poached ,eggs with ,asparagus ,tips ,toast ,lamb ,chops ,green ,peas ,english ,muffins ,coffee in large cups ,cream ,tomato ,salad ,wafers ,brie or ,roquefort ,cheese ,either of these menus may be adapted to any season4 ,for example1 if the breakfast be a spring or summer function1 the strawberries may be served--large strawberries1 unhulled1 to be dipped in sugar and eaten with the fingers1 in the fashion that we have imported from ,england4 ,if the berries are not in season1 however1 the orange juice1 made so cold as to be almost frapp1 and served in small punch-glasses1 may take their place4 ,either the berries or the orange juice should be on the table when the guests take their seats4 ,nothing else should be there then1 except the regular furniture of the table1 the glass or bowl of flowers in the center of the board1 the piece of bread laid in the napkin and the butter ball or tiny print on the bread and butter plate4 ,hors d'oeuvres are out of place on the breakfast table1 unless you have radishes1 which are decorative as well as appetizing4 ,when the fruit has been eaten and has gone1 the omelet may come in4 ,this should appear whole4 ,a ,spanish omelet1 with the rich yellow of the eggs1 the red of the tomatoes and the green of the peppers1 is too pretty a thing to be cut before the guests have had a chance to see it in all its beauty4 ,it may be passed to each guest1 or1 better still1 served by the host or hostess4 ,in putting down a plate in front of any one the waitress should approach on the right side1 just as1 when she is passing a dish from which the guest is to serve himself1 she should offer it on the left4 ,in the case of the eggs1 which are usually prepared in individual dishes1 she should put a plate in front of the guest1 standing on his right side as she does so4 ,a small doily may be laid under each nappy4 ,the toast may be either dry or buttered4 ,the rolls should have been put in the oven long enough to become heated4 ,for the third course of the meal rather large breakfast plates should be used1 and these must be well heated4 ,the chicken may be passed or carved on the table2 the chops should be passed4 ,so should be the potatoes and peas4 ,the hostess should serve the coffee at this point1 having the equipage in front of her at the head of the table as she would at a family breakfast4 ,the cream and sugar may be passed that each guest may add the 8trimmings0 to his coffee to suit himself4 ,either the grapefruit salad or the cream tomato salad is feasible at almost any time of year4 ,with it are served the crackers and cheese--on the same plate4 ,this concludes the meal1 unless1 as ,i have said1 you wish to introduce the jam-pot and hot toast4 ,but in most cases the guests will have had all they want by this time4 ,at a breakfast the guests may be both men and women--provided one is able to find enough disengaged men to make a fair sprinkling4 ,the breakfast should not be too large a gathering4 ,not less than four1 not more than eight1 is a good rule4 ,at the luncheon1 on the contrary1 there may be any number that the table can accommodate1 and men are usually barred4 ,the luncheon differs from the breakfast1 too1 in being a more formal function4 ,never at a luncheon could a guest rise from the table to wait on herself or some one else1 as may be done at a breakfast1 without risking the proprieties of the occasion4 ,the table is set in the same way1 but the linen should be1 if possible1 more elaborate4 ,more embroidery1 or richer lace1 is permissible on the cloth and center-piece1 and color may be admitted more freely than at the breakfast4 ,the flowers may be more and loftier1 and at an elaborate luncheon a corsage bouquet for each guest1 or at least a fine flower laid at each place is en rgle4 ,there may be place-cards also1 and even favors1 although these are by no means necessary1 or in most cases1 desirable4 ,on the table1 as well as the necessary plenishing1 are small dishes of salted almonds1 olives1 radishes and bonbons4 ,wine may be served also1 if one wishes it1 and the glitter of the wine-glasses adds to the beauty of the table4 ,if artificial light be preferred1 there may be candles with colored shades that harmonize with the tint of the flowers1 and the china should be as much in keeping with this chosen shade as possible4 ,the luncheon1 where only one color is prominent1 is much more artistic than that where there is a confusion of hues4 ,illustration ,the accompanying luncheon menus may1 like those given for the breakfast1 serve as suggestions to the hostess on the lookout for a harmonious bill of fare3 ,,luncheon ,,menu4 ,i ,oyster ,cocktails ,cream of ,pea ,soup ,salmon ,cutlets ,duchesse ,potatoes ,broiled ,chicken ,green ,peppers ,stuffed with ,rice ,lettuce ,salad ,crackers ,camembert ,cheese ,orange ,mousse ,small ,cakes ,coffee ,,luncheon ,,menu4 ,,ii ,fruit ,frapp ,little ,neck ,clams ,chicken ,bouillon ,baked ,bluefish ,broiled ,tomatoes ,sweetbreads in ,timbales ,stuffed ,lamb ,chops and ,mushrooms ,green ,peas ,cucumber ,salad ,crackers ,crme ,gervais ,cheese ,caf ,parfait ,coffee ,the oyster cocktails or the fruit frapp should be on the table when the guests enter the room1 the hostess leading the way with the guest of honor4 ,no formal order is necessary in the entrance of the rest of the company4 ,after this first course the plates are changed in the usual fashion1 taking from the right and replacing from the same side4 ,the soup is served in bouillon cups4 ,in neither luncheon is anything carved on the table1 although occasionally1 when a crown of lamb or whole chickens are served1 or even fillet of beef1 the hostess carves4 ,but she should not attempt this unless she has a very poor carver in the kitchen or is remarkably deft at it herself4 ,the table is not crumbed until after the salad course1 and the work is always done with a napkin4 ,the silver crumb-knife is altogether out of favor at present4 ,at this stage1 too1 all the hors d'oeuvres are removed except the bonbons4 ,these are often taken into the drawing-room after the luncheon for the guests to nibble while they chat for the prescribed time before taking their departure4 ,often the coffee1 too1 is served in the drawing-room4 ,when wine is served at a ladies' luncheon it is usually some light wine1 like ,sauterne4 ,only one wine is necessary1 although occasionally sherry is offered with the fish4 ,if a liquor is served afterwards it is generally crme de menthe1 poured into tiny glasses1 first filled to the brim with crushed ice4 ,it is said to be an excellent digestive4 ,,concerning ,,dinner ,,giving ,the formal dinner is the most dignified function in the social calendar4 ,even a big luncheon is less stately1 and1 by comparison1 breakfasts1 afternoon teas and evening parties are mere child's play4 ,a dinner is the one meal with which liberties can not be taken4 ,yet there are rash souls who have attempted it and have even introduced at a dinner a course cooked in a chafing-dish4 ,such efforts may meet with the approval of a few youthful and frivolous souls1 but they can only shock those who have a proper appreciation of the esthetics and ethics of gastronomy4 ,all this applies to the formal dinner1 to which guests are invited long in advance and where the staid succession of courses can be compared only to the progress of the units of the solar system4 ,one can understand the dismay of these when a comet darts across their established orbits4 ,such is the effect produced upon the graduate diner-out when variations are attempted in the solemn dinner of state4 ,but there is another sort of a dinner--,the ,little ,dinner4 ,it would never claim capitals on its own account1 but they are bestowed willingly by those who have fallen victims to its charms4 ,at the little dinner the bill of company is considered as well as the bill of fare1 and neither is chosen without deep thought4 ,no chances are taken when there can be but four or six or eight to sit down to the table and where the courses are few enough to demand perfection in each4 ,as a matter of course1 this can not be managed without labor4 ,the hostess must give close attention to every item on the menu4 ,she must see that her table is all it should be in appearance and that there is no chance for any hitch in the proceedings4 ,for while not so tremendous an affair as the many-coursed dinner1 the little dinner still has a dignity all its own and with this one may not trifle4 ,illustration3 ,a ,,little ,,dinner ,the table should be spread with the finest and whitest of damask over the 8silence cloth0 that is now indispensable in every well-regulated household4 ,more and more the fancy is growing to have the center-pieces at a dinner1 of pure white1 with no touch of color4 ,that may be supplied by the flowers1 the china1 the candle shades4 ,the center-piece may be of linen1 rich in embroidery or heavy with lace1 but all must be colorless4 ,the flowers that are in the center of the table may be in a rather low receptacle1 so as not to interfere with the conversation or glances of the guests seated opposite one another4 ,the candelabra1 or dinner lamps1 may stand at the corners of the table4 ,here and there may be little dishes in silver1 cut glass or rare china1 holding such hors d'oeuvres as salted nuts1 radishes1 olives and the like1 and bonbons4 ,except for carafes of water there should be nothing else on the table besides the furniture of the individual covers4 ,this is substantially the same as at a luncheon4 ,the service plate1 the knives on the right1 the forks on the left1--one for each course1--the soup spoon laid with the knives1 the water glass and wine glasses to the right1 the napkin1 a piece of bread folded in it1 to the left4 ,there is no butter used at a dinner and the bread and butter plate is therefore not needed4 ,always space enough should be allowed between the places to prevent crowding4 ,of the menus that follow two are for the little dinner4 ,the third is for a rather more elaborate function1 and the fourth may serve as an outline for one of the big dinners that every one has occasion to give once in a while4 ,,dinner ,,menu4 ,i 7,,for ,,very ,,little ,,dinner7 ,anchovy ,toast ,cream of ,asparagus ,soup ,roast of ,lamb ,green ,peas ,browned ,new ,potatoes ,lettuce ,salad ,crackers ,brie ,cheese ,olives ,wine ,jelly with ,whipped ,cream ,coffee ,,dinner ,,menu4 ,,ii ,little ,neck ,clams ,consomm la ,royale ,asparagus with ,hollandaise ,sauce ,roast ,capon ,rice and ,green ,peppers ,creamed ,spinach ,shrimp ,salad ,crackers ,roquefort ,cheese ,stuffed ,olives ,pistachio ,ice ,cream ,coffee ,,dinner ,,menu4 ,,iii ,raw ,oysters ,cream of ,celery ,soup ,baked ,shad ,french ,fried ,potatoes ,sliced ,cucumbers ,broiled ,sweetbreads ,fillet of ,beef1 ,mushroom ,sauce ,tomato ,farcies ,rice ,croquettes ,asparagus ,salad ,olives ,radishes ,strawberry ,mousse ,crackers ,camembert ,cheese ,coffee ,,dinner ,,menu4 ,,iv ,caviar on ,toast ,raw ,oysters or ,clams ,consomm ,baked ,halibut ,stuffed ,tomatoes ,parisienne ,potatoes ,mushrooms on ,toast ,spring ,lamb1 ,mint ,sauce ,green ,peas ,sweetbread ,croquettes ,sherbet ,roast ,duck1 with ,olive ,sauce ,crab ,salad ,nesselrode ,pudding ,fancy ,cakes ,coffee ,celery ,crackers ,gorgonzola and ,roquefort ,cheese ,for the little dinner as for the big the service is essentially the same4 ,the appetizer1 or the oysters with which the meal begins1 should be on the table when the guests come into the room1 the host leading the way with the guest of honor1 the other guests following the couple1 and the hostess bringing up the rear with the man to whom she wishes to show especial attention4 ,the service plate1 which is on the table under that containing the appetizer1 is left there until after the soup has been eaten4 ,in fact the guest should never be left without a plate in front of him4 ,as soon as one that has been used is taken away the service plate should be restored1 to be in turn taken away when the next plate from which he is to eat is put before him4 ,the serving should all be done from the right1 as has been directed in the chapter on luncheons1 and the dishes passed on the left side4 ,the soup may be served by the hostess at a little dinner1 but always at the large dinner and often1 too1 at the smaller function the plates are filled by the servant in the pantry and placed before the guests4 ,the entres are passed4 ,the roast is rarely carved on the table1 even at a small dinner4 ,the carving is done outside and the dish passed that each guest may serve himself4 ,the day when the portion of each guest was put on his plate in the pantry and then put before him has unhappily passed4 ,unhappily1 because it simplified matters for both the guest and the waitress4 ,in changing the plates1 more than one plate should never be taken at a time4 ,it is a favorite trick with lazy or unskilled waitresses to take off as much as can be carried4 ,sometimes they even go to the point of piling up all the various pieces that belong to one cover4 ,this should not be permitted4 ,let there be an assumption of abundant service1 even when this is lacking4 ,the salad may be dressed on the table if preferred1 and this is often done at the little dinner4 ,in that case the small basin in which the dressing is to be mixed is put before the hostess1 together with the flasks of oil and vinegar1 the salt and pepper and the fork with which the stirring is to be done4 ,if chives or garlic is to be used1 it should be in the bowl when this is brought in4 ,the dressing may either be passed to each guest1 or1 better still1 poured upon the salad in the dish1 and this then passed4 ,when it comes to the ices the method of procedure is changed a little4 ,the individual ices may be placed on the plates from which they are to be eaten and these then put in front of the guests4 ,the coffee may be served either at the table or in the drawing-room4 ,the latter is always done1 when the men are to be left behind to smoke4 ,under these circumstances there is usually cognac provided for them1 while a liqueur of a milder type is offered to the women in the drawing-room4 ,when all go out together they may either have the cordial--maraschino1 chartreuse1 benedictine1 or whatever it may be1 before leaving the table or in the drawing-room4 ,the service of wines is1 in a way1 a question by itself4 ,it is not necessary to have more than one wine at a little dinner--a good claret1 or sauterne1 or ,rhine wine4 ,poor champagne is one of the most wretched of beverages1 and it takes a rich man to supply a really good article4 ,if champagne is served1 however1 it should be ice cold1 and may be poured after the fish4 ,with the soup1 sherry may be served1 and claret with the entres4 ,if one has a number of wines1 the white should be offered with the fish4 ,but1 as ,i have said1 a number of wines is not necessary except for a very large or formal affair4 ,in fact1 the use of wines is entirely optional4 ,if they are to be used at all1 however1 it should be in the correct fashion1 white wines chilled1 claret the temperature of the room4 ,the waitress should have a napkin pinned around the neck of the bottle and should stand on the right when she fills the glasses4 ,she should watch these to see that they are not allowed to become empty4 ,illustration3 ,,after-,,dinner ,,coffee ,,in ,a ,,cosy ,,corner ,one caution to the hostess1 a caution which may perhaps be unnecessary4 ,never attempt a dinner unless you are sure of your waitress4 ,an inexperienced maid or man has it in her power to ruin the best cooked dinner4 ,no dinner1 no matter what its perfections in other respects1 can be satisfactory to the guests when the hostess is uneasy or annoyed about the conduct of the courses1 the serving of the food4 ,temperatures at which wines should be served ,claret should be served warm--not warmer than eighty nor colder than sixty-five degrees4 ,bordeaux and burgundy should be served at a temperature of about seventy degrees4 ,chablis and other white wines should be served at forty-five degrees4 ,port at fifty-five degrees4 ,sauterne and other white claret1 fifty degrees4 ,sherry is best at forty degrees4 ,madeira should be at sixty-five degrees4 ,champagne should have a temperature of thirty-four4 ,to cool this it should be laid on the ice--the dry1 for a half or three-quarters of an hour2 the sweet1 several hours before using4 ,great care should be taken when putting the bottles on the ice not to shake them4 ,,some ,,studies ,,of ,,color ,,in ,,family ,,dinners ,a green and white dinner ,in the springtime you will have no difficulty in finding pale green leaves or delicate ferns with which to grace your table4 ,blossoms1 such as the snow-drop1 or the white wood-anemone1 may be surrounded by fragile ferns and serve as a dainty floral piece for the middle of the table4 ,pear blossoms1 with their bright green leaves1 will form an attractive mass of flowers and foliage4 ,if you have a center-piece and doilies embroidered with green silk1 make use of them for this family dinner4 ,if you do not possess such1 your plain damask will be entirely in keeping4 ,your menu may be as follows3 ,cream of ,spinach ,soup ,lamb ,chops ,mashed ,potatoes1 ,green ,peas ,lettuce ,salad ,cocoanut and ,citron ,layer ,cake ,crackers and ,sage ,cheese ,coffee ,a pink dinner 7,for ,friday47 ,the month of ,june is the time of all the year for a pink dinner1 for then the table may be decked with a profusion of pink roses that will delight the heart of the flower-lover4 ,set a huge bowl of these upon a white1 or pink-and-white center-piece1 dropping a bud or half-blown rose here and there upon the table-cloth4 ,have your lights softened by pink shades1 and use as much white1 or pink-and-white china as you have at your command4 ,have the following menu3 ,cream of ,beet ,soup ,boiled ,salmon ,potatoes ,fried ,whole1 ,tomato ,souffl ,beet and ,celery ,salad ,strawberry ,sponge ,pink-and-,white ,cake ,crackers and ,cheese ,coffee ,a brown dinner ,need not be a somber array if you will give it in autumn1 and study the countless shades of golden-brown1 olive-brown1 redbrown1 greenish-brown1 and even the purple-brown of the oak--exquisite and indescribable--which field1 forest and fen offer to one who has the true artist's love for color4 ,decorate your table and the room with autumn leaves1 keeping the color scheme in mind all the time4 ,have brown nuts1 and chocolate1 and coffee bonbons1 and if there be no brown china upon your shelves1 see to it that there are no discordant hues4 ,,menu ,bean ,soup ,braised ,beef ,boiled ,potatoes--browned ,baked ,onions ,scalloped ,tomatoes ,salad of 8,mignonette0 ,lettuce ,chocolate ,pudding ,coffee ,graham ,crackers ,camembert ,cheese ,a yellow dinner ,cream of ,cheese ,soup ,boiled ,fowls with ,egg ,sauce ,stewed ,carrots ,yellow ,turnips ,buttered ,rice ,macedoine ,salad ,french ,tapioca ,custard ,american ,cheese ,egg ,crackers ,caf au ,lait ,goldenrod1 if in the autumn2 daffodils in the early spring2 coreopsis in summer1 for decorations4 ,illustration ,,an ,,evening ,,reception ,,and ,a ,,chafing-,,dish ,,supper ,the old-fashioned evening party--which was by no means a dancing party1 nor even a card party--has almost gone out of date4 ,in this rushing day it seems next to impossible to pass an evening with one's friends with only conversation to make the time glide pleasantly4 ,if there is no special amusement for the sake of which the company is assembled1 there must be music or recitations1 or something else to prevent the guests from boring one another4 ,still1 once in a while even now there is an old-fashioned party4 ,more often it takes the form of a reception to meet this or that distinguished person1 or to celebrate some occasion4 ,at such affairs1 as at a wedding reception1 it appears to be necessary to make up to the guests for the boredom they are presumably suffering by carrying out the principle--8feed the brute40 ,accordingly1 an elaborate collation is spread1 and the men and women who have no other especially cheerful recollection of the evening1 can at least testify that they have eaten and drunk well4 ,for such events the supper is a pretty serious affair1 and unless the hostess has well-trained servants she would better commit the matter into the hands of professionals4 ,still1 if she be one who herself looks well to the ways of her household1 and has her own ample corps of competent domestics1 she may1 perhaps1 achieve the supper without turning to outside help4 ,in this case the refreshments will amount to much less in cost than if she relied upon professional caterers and waiters4 ,for the supper1 which is to supply a large evening party1 the bill of fare may1 in a measure1 resemble that already suggested for an extensive afternoon tea or reception4 ,i give two menus1 either of which is entirely suitable for an evening collation4 ,,menu ,,for ,,evening ,,supper4 ,i ,bouillon ,creamed or ,scalloped ,oysters ,lobster1 ,shrimp1 or ,chicken ,salad ,sandwiches1 or ,thin ,bread-and-butter ,ices and ,parfaits1 ,cakes1 ,coffee1 ,fruit ,punch ,,menu ,,for ,,evening ,,supper4 ,,ii ,bouillon1 ,oyster ,croquettes1 ,sweetbread in pts ,salmon1 or ,chicken ,salad ,cold ,turkey1 or ,chicken ,mousses1 ,biscuits and other ,ices ,fancy ,cakes ,fruit ,coffee ,iced ,tea ,punch ,the table is set in the dining-room1 which is not opened until late in the evening4 ,everything that the house possesses in the way of handsome china1 cut glass and silver may be called into requisition to beautify the occasion4 ,there is usually a corps of waiters in attendance1 although the gentlemen are also expected to do their duty in fetching and carrying1 and in serving the ladies under their escort4 ,there are times when they do nearly all the helping to the various dishes as well1 but this custom grows less and less common4 ,usually the table has a center-piece of flowers and fruit1 which is meant for beauty rather than for use4 ,if fruit is to be passed it is either served in smaller dishes1 or is taken with care from the foot of the central pyramid1 where its loss will not interfere with the beauty of the table4 ,piles of plates1 napkins1 knives1 forks and spoons are arranged on the main table1 or on a sideboard1 and the dishes of salad1 sandwiches1 oysters1 etc41 are also on the principal table4 ,such a supper as this is appropriate for a dancing party1 a wedding reception or any other form of evening gaiety4 ,as a rule1 there is also a bowl of punch in evidence in the hall near the drawing-room to allay the thirst of those who can not wait until the full supper is served4 ,for smaller parties1 like card parties1 club reunions and the like1 so elaborate a bill of fare is not necessary or desirable4 ,for such functions as these the chafing-dish has supplied a felt want4 ,with little trouble and comparatively small expense it is possible for the owner of a chafing-dish to set out a feast that will hardly fail to satisfy even a hungry college boy4 ,a couple of bills of fare are herewith suggested for the use of the hostess whose experience with the chafing-dish has been too limited to take her beyond the realm of lobster la ,newburg and ,welsh rarebit4 ,the amateur generally fancies that these are the only combinations which lie within the range of the chafing-dish1 and it comes to him as a surprise to be told that there are scores of toothsome dainties he can manage if he have the knack of the chafing-dish4 ,,chafing-,,dish ,,supper4 ,i ,pigs in ,blankets ,chicken ,bouillon ,thin ,bread-and-,butter ,welsh ,rarebit ,ale or ,beer ,coffee ,,chafing-,,dish ,,supper4 ,,ii ,scotch ,woodcock ,crackers ,oysters or ,clams1 creamed ,lettuce ,sandwiches ,cheese ,fondu ,coffee ,for a chafing-dish supper there should be no more guests than can group themselves comfortably about the dining-room table4 ,as a rule1 the dishes that are prepared are not of the variety that one can eat readily from a plate balanced on the knee1 or in the hand4 ,if the main table be not large enough to permit of all being seated about it1 there may be smaller tables for the 8overflow40 ,if one chafing-dish is too small to prepare as much as the appetites of the eaters crave1 there may be one at each end of the table1 and there should be an expert in charge of each4 ,the table may be simply set--either bare1 or covered with a plain cloth4 ,flowers are out of place in the middle of it1 as interfering with the free view of the chafing-dish by the guests4 ,for it makes no difference how often one has seen a dish cooked1 there is always curiosity to see it done once more4 ,about the chafing-dish are placed all the paraphernalia that attend upon that kind of cookery--the condiments1 the utensils1 the spoons1 forks1 knives1 measuring cups and the like4 ,in chafing-dish cookery nothing can wait1 and everything that by any chance can be needed must be there in advance4 ,let no one be so deluded by any amount of theoretical knowledge as to venture to make a maiden essay at chafing-dish cookery in the presence of a company of guests4 ,there should always be a rehearsal beforehand4 ,nowhere else is stage fright more imminent4 ,nowhere else has it more disastrous possibilities4 ,if feasible there should be a servant at hand with a supply of hot dishes4 ,all the other work of cooking and waiting may be performed by the hostess and her guests4 ,the occasion should be most informal4 ,persons who can not unbend readily should never go to chafing-dish parties4 ,they will find themselves much out of place4 ,to those who are fond of easy laughter and simple fun and a good deal of nonsense1 and whose digestions--this is chiefest of all--are in good working order1 there are few social relaxations that are pleasanter than a chafing-dish 8affair40 ,some recipes which may be cooked in a chafing-dish ,references are to pages4 ,scrambled eggs 7#gi7 ,mince of tongue and eggs 7#ha7 ,mince of ham and eggs 7#ha7 ,eggs and tomatoes 7#he7 ,olla podrida omelet 7#hf7 ,corn omelet 7#ddh7 ,scrambled eggs with cheese 7#hf7 ,rice omelet 7#hf7 ,fish omelet 7#hg7 ,ham omelet 7#hg7 ,minced eggs 7#hh7 ,creamed oysters 7#ade7 ,oyster stew 7#adh7 ,curried oysters 7#adi7 ,lobster la ,newburg 7#aed1 #cdg7 ,creamed lobster 7#aed7 ,curry of lobster 7#aed7 ,deviled lobster 7#aee7 ,crabs and champignons 7#aef7 ,buttered shrimps 7#aeg7 ,curried shrimps 7#aeg7 ,shrimps and eggs 7#aeh7 ,maryland terrapin 7#aeh7 ,curry of salmon 7#afb7 ,pigs in blankets 7#aea7 ,broiled oysters 7#adf7 ,panned oysters 7#adi7 ,oyster omelet 7#hc7 ,creamed clams 7#aeb7 ,sardine eggs 7#afj7 ,creamed codfish 7#ajd7 ,a 8pick up0 of fish 7#afd7 ,a 8toss up0 of veal 7#agb7 ,broiled mushrooms 7#ace1 #dei7 ,stewed kidneys 7#aai7 ,creamed potatoes 7#dgc7 ,cream toast 7#gf7 ,anchovy croutons 7#afa7 ,sauts oysters 7#aeb7 ,cheese omelet 7#he7 ,creamed chicken 7#abe1 #aif7 ,curried chicken 7#agb7 ,broiled chicken 7#abd1 #djg7 ,creamed sweetbreads 7#abb7 ,frizzled beef and eggs 7#ahj7 ,nonpareil ,welsh rarebit 7#bjb7 ,cream cheese golden buck 7#bjb7 ,oysters with mushrooms 7#aej7 ,,familiar ,,talk ,,common ,,sense ,,and 8,,etiquette0 ,a bright young fellow told the anecdote at a dinner party4 ,i borrow it for the occasion4 ,a self-making man in process of manufacture1 dined with a more sophisticated friend at a city restaurant4 ,when the soup was brought on1 the ,s4 ,m4 ,m4 prepared for business by laying a slice of bread on the cloth1 and troweling it with butter4 ,his host1 who had been requested by the guest to 8coach him a little in city ways10 said mildly3 8,that isn't quite the thing1 old man6 ,break off a bit of bread and butter it1 as you wish to eat it40 8,all right60 said the other1 8,i want to know about the latest touches40 ,his next solecism was to fish up a bit of meat from the dish with his own fork1 and his friend again set him right4 ,blunder ,no4 #c was putting his knife into his mouth2 ,no4 #d was cutting up his salad2 ,no4 #e1 sandwiching cheese between two crackers and crunching it noisily2 ,no4 #f was creaming black coffee4 8,i say60 he broke in at this point1 still good-humoredly1 8what do you call all these fool rules you've been telling me8 ,i s'pose a fellow ought to know something about them4 ,but they come hard1 at first40 8,i suppose10 said the mentor1 somewhat nonplussed1 8that they may all be classed under the head of table etiquette40 8,et-er-ket60 slowly and thoughtfully4 8,well1 ,i say1 old fellow--there ain't many that has got on to it yet--is there80 ,resisting the temptation to dwell upon the many who never 8get on to it10 let us look for the commonsensible basis of certain minor social usages which are accepted as matters of course by well-bred people1 and contemned by the boorish and ignorant as 8fool rules0 that hamper personal liberty4 ,few conventionalities are arbitrary4 ,most of them are reasonable1 many so just as to be binding upon the lovers of decency and order1 not to say healthfulness4 ,to carry food to the mouth with the knife-blade is awkward1 and if the knife have an edge1 unsafe4 ,if ,i were at the point of death1 ,i should laugh and blush together at the memory of the commotion excited in a ,london family hotel last year by the exclamation of an ,american tourist who jumped up from the dinner-table and clapped his napkin to his mouth with--8,waiter6 ,never put a sharp knife at my place again6 ,i have cut my mouth badly6 ,it might have done serious harm60 ,the rule against touching fish with a knife dates back to a time when steel knives were in general use4 ,steel imparts an unpleasant taste to the more delicate kinds of cooked fish4 ,hence1 the custom of leaving the knife beside the plate1 and using the fork alone during the fish course4 ,a like rule obtains with regard to salads4 ,to cut is to bruise the tender esculents1 and to injure the flavor4 ,the leaves of lettuce should be torn apart in preparing it for the table1 with as little handling as possible1 and eaten as soon as the salad is dressed4 ,other salads--as beets1 celery1 etc41 are cut up and ready for eating when sent to table4 ,to use the knife upon them is a reflection upon cook and host4 ,to butter a whole slice of bread at once--especially when it is laid on the table in order to do it--is slovenly1 wasteful and awkward4 ,if eaten as a whole1 one must gnaw or nibble at it1 and to cut it after it is buttered is neither neat nor convenient4 ,illustration ,the fashion of finger-bowl and napkin would seem to commend itself to everybody as eminently cleanly and comfortable4 ,yet there are still well-to-do people who sneer at the idea of 8doing one's washing at the table40 ,the by-law obeyed by the transient guest who lays his napkin carelessly on the table when the meal is over1 instead of folding it1 is easily understood4 ,to fold it implies that it may be used again before it is washed4 8,mr4 ,blank has no napkin1 ,james60 said a hostess of the nouveau riche order1 to her butler4 8,i beg pardon60 interposed the guest1 lifting a corner of the napkin from his knee that she might see her mistake4 8,i have one40 8,ah60 with an apologetic smile4 8,i saw that you did not have it on60 ,to tuck the napkin into the collar1 or pin it around the neck before attacking one's food may be a wise precaution if one has never learned to convey it to the mouth without dropping or dripping it4 ,gentlemen are supposed to have put away bibs with other childish things4 ,the suggestion of putting a napkin 8on0 is not agreeable4 ,the place for the useful bit of fine linen is on the knee or lap1 out of sight of fellow-eaters4 ,black coffee in after-dinner coffee cups is a digestive agent--a gastronomic expletive--not a beverage4 ,to cream it is to pervert its meaning1 and to defeat the end for which it is served4 ,it is well known that the addition of cream or milk to coffee causes a chemical change in both ingredients4 ,to some stomachs creamed coffee1 or caf au lait1 is poisonous4 ,clear black coffee is a tonic1 and agrees with everybody4 ,to toss off a glass of water as soon as one sits down to a meal is an infringement of table-etiquette4 ,those who recognize the fact do not always bethink themselves of the reason lying back of the 8fool rule40 ,to fill the stomach with iced water is to check the process of digestion temporarily4 ,to add to the water a plateful of hot soup is to disgust the diaphragm by a load of lukewarm liquid1 very like the dish-water in the pan of an untidy scullion4 ,i might go on1 ad infinitum1 multiplying instances of what are sneered at by the untaught and unthinking slaves of their own prejudices as foolish and useless limitations to a man's right to eat1 drink and make merry after his own fashion4 ,which--,i may observe--is usually the fashion of the beasts that perish4 ,enough has been said to give credit to the sagacity and humanity of those who set the pace for our better classes--better in so far as they conserve the best interests of the race1 and lend countenance to all that is kindly1 wholesome and comely4 8,,canned ,,goods0 ,,canned ,,fruits ,i clip from a family paper an item linking ancient and modern housewifery3 8,it is a singular fact that we are indebted to ,pompeii for the great industry of canned fruits4 ,years ago1 when the excavations were just beginning1 a party of ,americans found1 in what had been the pantry of a house1 many jars of preserved figs4 ,one was opened1 and its contents were fresh and good4 ,investigation showed that the figs had been put into the jar in a heated state2 an aperture had been left for the steam to escape and then sealed with wax4 ,the hint was taken1 and the next year fruit-canning was introduced in the ,united ,states40 ,there is no reason why canned fruits which have kept one year should not keep for a hundred years in a dark place4 ,the light acts chemically upon the contents4 ,if not properly canned they will spoil within a few weeks4 ,hence1 no preliminary which will make this1 the heaviest work of the summer1 thorough1 yet as easy as possible1 should be neglected4 ,granite or porcelain lined kettles1 with bales and lips for convenience in pouring1 and which are free from all blemish or break in the glazing1 are almost essential for this work4 ,they should be broad1 that considerable surface may be exposed to the heat1 and deep enough to prevent boiling over4 ,a small1 sharp-pointed knife for paring2 also1 an old silver-plated knife ground to a fine edge1 will be found convenient for articles which a steel knife might discolor4 ,wooden spoons1 a wire spoon1 large and small silver spoons1 scales1 a hair sieve1 an agate-iron colander1 a wooden masher1 a fruit press1 coarse and fine cheese-cloth1 and fine cotton and wool flannel1 are almost essential to the sort of work ,i have indicated4 ,quart and pint glass jars1 with large tops1 are the best for general use4 ,see that the glass covers are free from nicks1 the spring1 or clamp1 in perfect order1 and that the rubbers are new and free from cracks4 ,a few jars of the two-quart size will not be amiss if you plan to can large fruit whole4 ,use the best granulated sugar1 and 8agate-nickel-steel0 or porcelain-lined ware as kettles4 ,canned tart apples ,peel and quarter firm apples1 throwing them into cold water as you do so4 ,weigh the fruit and allow two pounds of granulated sugar to eight pounds of apples4 ,put the apples into a preserving-kettle1 pour over them barely enough cold water to cover them1 and let them cook gently until tender4 ,while these are cooking1 make a syrup by mixing the sugar with water 7allowing a cupful of water to each pound of sugar7 and bringing to a boil4 ,cook for four minutes1 then lift the tender apples from the water1 lay them gently in the syrup1 simmer for a minute1 and while very hot1 put into self-sealing jars4 ,these apples make excellent pies4 ,canned sweet apples ,core campfield1 or 8pound sweets10 or other sweet apples1 dropping them in water as you do this4 ,when all are ready1 pack in heated glass cans4 ,have at hand a syrup made by mixing a cupful of sugar with a cupful of water1 allowing this quantity to every two-quart can4 ,boil hard fifteen minutes1 adding the juice of half a lemon for every two cups of sugar4 ,roll the cans in hot water before putting in the apples2 fill at once with the boiling syrup1 and set in a bake-pan of hot water1 then in a good oven4 ,when the syrup is again at the boiling point1 seal immediately4 ,larger apples may be put up in this way by coring and quartering4 ,they are delicious eaten with cream4 ,canned apple sauce ,cut up tart apples without paring1 leaving out the cores4 ,put over the fire with a cupful of water in the bottom of a large kettle to prevent burning1 and cook soft4 ,rub through a colander to get rid of the peel1 reheat to the boiling point1 add two tablespoonfuls of sugar to each pint of the sauce1 stirring it over the fire2 fill the jars to overflowing and seal while boiling-hot4 ,it will keep well for years1 and be most acceptable when apples are scarce4 ,canned seckel pears ,peel the pears1 dropping them into cold water as you do so1 to prevent their turning dark4 ,to every two quarts of fruit allow a quart of water and a half-pound of granulated sugar4 ,bring the sugar and water to a boil1 and when bubbling lay the pears in this syrup4 ,boil until the fruit can be pierced with a straw4 ,pack the hot fruit in air-tight cans1 fill to overflowing with the boiling syrup and seal4 ,canned pears1 unpeeled ,wash and core large1 firm pears in cold water1 put into a kettle1 cover with cold water1 and simmer gently until tender1 but not until they begin to break or crumble4 ,remove from the fire and spread in pans to cool4 ,make a syrup of a pound of sugar to four pounds of the fruit and a quart of water1 and boil for five minutes1 then add the juice of two lemons4 ,pack the pears carefully into jars1 fill the jars to overflowing with the scalding liquid1 and seal4 ,canned peaches ,peel1 stone and halve the peaches1 dropping them into cold water as you do so4 ,allow a cupful of sugar to four quarts of fruit4 ,pour a cupful of water into the bottom of a preserving-kettle1 put in a layer of peaches1 sprinkle with sugar1 add more peaches and more sugar until all the fruit is used4 ,bring slowly to a boil1 and do not cook for more than fifteen minutes4 ,can and seal immediately1 boiling-hot4 ,canned plums ,to six quarts of plums allow a cupful1 each1 of sugar and water4 ,wipe the plums and prick each with a needle4 ,put the sugar and water into a porcelain kettle1 and lay the plums in this4 ,bring slowly to a boil and cook for five minutes4 ,put the plums into jars and fill these to overflowing with the boiling liquid4 ,seal at once4 ,canned green gages ,prick each plum in two places with a darning-needle4 ,to every pound of fruit allow a half-pound of sugar and a half cupful of water4 ,bring the sugar and water to a boil1 lay the plums in this1 and simmer for five minutes4 ,pack the plums in jars1 fill with boiling syrup and seal4 ,canned cherries ,to every pound of washed and stemmed ,morello cherries allow a half-pound of sugar4 ,put the sugar over the fire with enough water to dissolve it1 and boil to a thin syrup4 ,as the scum rises to the top of the liquid1 remove it4 ,turn the cherries into the boiling liquid1 and cook for five minutes4 ,remove the cherries from the kettle1 pack into pint jars1 fill with the boiling syrup1 and fit on air-tight lids4 ,these cherries may be used in filling baked pastry-shells1 and thus form delicious tarts4 ,canned rhubarb ,rhubarb may be canned the same as cherries1 cut in inch lengths without peeling2 allow three-fourths of a pound of sugar to a pound of fruit4 ,scald quickly1 fill jars and seal4 ,canned raspberries 7#a7 ,to each quart of raspberries allow a half teacupful of water and a half-pound of granulated sugar4 ,cover the berries with the sugar1 and let them stand for an hour4 ,put berries and sugar over the fire with the water1 bring to a hard boil1 then can4 ,canned blackberries ,measure your berries and allow a heaping tablespoonful of sugar to each quart of fruit4 ,put the berries on alone1 and bring slowly to the boiling point1 and if there is any surplus juice1 dip this out before adding the sugar4 ,boil the berries and sugar for fifteen minutes and can quickly1 filling each can to overflowing4 ,canned strawberries ,weigh the berries1 and to every pound of fruit allow a quarter-pound of granulated sugar4 ,put sugar and berries in an earthen jar1 and stand for an hour4 ,turn into a preserving-kettle1 add a pinch of alum1 and simmer slowly for fifteen minutes4 ,dip out the superfluous juice4 ,fill the jars to overflowing with the fruit1 and seal immediately4 ,canned raspberries 7#b7 ,follow the last recipe in every particular4 ,canned gooseberries ,make a syrup with one pound of white sugar to each pound of fruit1 stew them till quite clear and until the syrup becomes thick1 but do not let them be mashed4 ,do not cover the pan while stewing4 ,canned quinces ,pare1 and cut into quarters1 dropping into cold water as you do this1 to preserve the color4 ,weigh the fruit and allow three-fourths as much sugar4 ,cook the quinces gently in boiling water until soft1 skim out the fruit1 add the sugar to this water1 skim well and boil till clear4 ,return the quinces to the syrup till heated through1 drain and put into jars4 ,boil the syrup ten minutes longer1 strain it into the jars1 fill to overflowing1 and seal as usual4 ,,canned ,,vegetables ,some housewives hold that when canned vegetables may be bought for the low price at which they now stand1 it is mistaken economy to attempt to 8put up0 such articles at home4 ,but there are two sides to this question4 ,in the first place there are small country places where it is next to impossible to buy many kinds of canned vegetables1 and the dwellers in such localities must1 of necessity1 do their own canning4 ,a still greater consideration is the fact that vegetables preserved in tin cans are not as delicate in flavor as those put up in glass4 ,imported peas1 beans1 etc41 may be purchased in glass jars1 but these are so expensive as to be beyond the reach of the economical housewife4 ,let her then supply herself with a number of wide-mouthed glass jars with properly fitting rubber rings and tops1 and she may snap her fingers at importers and domestic grocers4 ,tomatoes1 canned whole 7,no4 #a7 ,this is a delicate process1 but the result amply repays one for her pains4 ,stew small tomatoes tender and squeeze from them every drop of juice4 ,strain this juice through a flannel jelly-bag1 without squeezing the bag4 ,season1 and set aside until needed4 ,with a thin-bladed1 sharp knife remove the cores from the center of large1 firm1 smooth tomatoes4 ,lay the tomatoes1 side by side1 in a deep bake-pan1 and pour cold water around them until it covers them entirely4 ,set in a moderate oven where the contents will heat gradually1 and cover closely4 ,when the water begins to boil1 the pan may be removed1 and the tomatoes carefully taken up4 ,put them very gently into large-mouthed quart jars4 ,bring the strained juice to a boil1 skim well1 fill the jars to overflowing with this1 and screw on the tops4 ,these tomatoes may be stuffed and baked in the winter1 and will be found to be as fine in flavor as the fresh vegetables4 ,tiny 8egg tomatoes0 may be canned in the same way1 without removing the cores1 and form a dainty garnish for such dishes as beef la jardinire4 ,tomatoes1 canned whole 7,no4 #b7 ,select firm1 ripe tomatoes2 immerse in boiling water for a few minutes and slip off the skins4 ,have ready a large kettle of boiling water4 ,into this put enough tomatoes to fill just one jar4 ,it takes about six tomatoes to fill a jar4 ,cover and allow them to remain eight minutes4 ,pack into a hot jar1 fill up with boiling water and seal at once4 ,they keep well and taste almost like fresh ones4 ,canned stewed tomatoes ,scald the tomatoes and remove the skins1 laying the vegetables in a colander1 that the juice may drip away4 ,put into a porcelain-lined kettle and bring to a boil4 ,stew for fifteen minutes1 pour off any superfluous liquor1 season with salt1 and pour the tomatoes1 boiling-hot1 into the cans4 ,seal immediately4 ,canned corn ,one of the most difficult vegetables to can is sweet corn1 and ,i would advise the housewife not to run the risk of throwing time and labor away upon the attempt to preserve this vegetable4 ,i1 myself1 have observed the utmost care in canning corn1 only to find1 after the lapse of a few weeks1 that the vegetable had begun to ferment and was uneatable4 ,it may1 however1 be safely canned with tomatoes1 and thus prepared1 makes a delicious scallop and a pleasant addition to vegetable soups and to stews4 ,canned corn and tomatoes ,boil two dozen ears of ripe corn until the kernels are tender4 ,remove from the fire and1 while still hot1 cut the corn from the cob with a short knife4 ,peel two dozen ripe tomatoes1 and chop into small bits4 ,mix the corn and tomatoes together1 salt to taste1 and put over the fire in a porcelain-lined kettle4 ,bring to a hard boil1 cook for a minute and pour at once into quart jars4 ,seal immediately4 ,potted corn ,boil the ears of corn for ten minutes after the boil begins4 ,remove from the water and cut all the kernels from the cobs4 ,put a layer of the corn in the bottom of a jar1 and cover thickly with a layer of salt4 ,put in another stratum of corn1 then more salt1 until the jar is full--having the top layer of salt4 ,pour over all melted lard1 and when this is cool1 cover closely with paraffin-paper fitted over the top of the jar4 ,keep in a cool room until wanted4 ,this corn must be soaked for six or eight hours before using4 ,it will then be fresh and sweet4 ,canned asparagus ,into an asparagus boiler put salted water1 and when it boils hard lay the asparagus in it4 ,boil until tender1 but not broken and soft4 ,lift out carefully1 stand on end 7with the tops up7 in fruit-jars1 fill the jars to overflowing with the boiling water1 and seal immediately4 ,be sure that tops and rubbers are in good condition1 and keep this delicate vegetable in a cool1 dark1 dry place4 ,canned beets 7,no4 #a7 ,take early beets that have grown quickly1 cook and peel as for immediate use1 slice and pack in fruit jars4 ,be sure that rubbers and tops are in excellent order4 ,boil good cider vinegar that is not too strong1 adding pepper and salt to taste1 and a tablespoonful of sugar4 ,while boiling1 pour over the packed beets in the jars1 fill to overflowing1 and immediately screw down the tops tight4 ,wrap in brown paper and put in a very dark place4 ,they keep well1 and are superior to beets bought later in the season4 ,canned beets 7,no4 #b7 ,prepare the beets as for immediate use4 ,leave on two or three inches of top to prevent bleeding2 also be very careful not to cut or break the skin4 ,boil1 and when done 7which should be done in one-half or three-quarters of an hour7 pour off the hot water1 and replace with cold4 ,let the beets cool in the water1 so that you can handle them4 ,while the beets are cooling1 put into an agate or porcelain kettle enough vinegar for the quantity that you are preparing4 ,add two cupfuls of granulated sugar to a quart of the vinegar1 with pepper and salt to taste4 ,slice the cool beets1 put them into the hot vinegar1 let them remain on the fire until heated through1 then put into air-tight jars4 ,canned string beans ,remove all the strings from both sides of the beans4 ,cut the beans into inch lengths and cover with water4 ,boil until tender1 but not soft4 ,season with salt and pepper4 ,take the beans from the pot with a perforated spoon1 and put them in jars standing in a pan of hot water4 ,boil up and skim the liquor remaining in the kettle1 and fill the jars to the brims with this4 ,seal at once4 ,canned lima beans ,shell1 cook for fifteen minutes in boiling water slightly salted4 ,then proceed as with string beans4 8,,handy0 ,,household ,,hints ,southern recipe for whitewash ,boil one pound of rice in five gallons of water until soft and broken4 ,strain and rub the rice through a colander back into the water1 and while it is still boiling stir into it one peck of best lime1 with a pound of salt4 ,boil up once and apply hot4 ,it makes a glossy and durable covering for wood and walls4 ,how to clean kid gloves ,lay them upon a folded towel and pull straight4 ,have ready several pieces of fine1 soft old flannel4 ,dip one in skim-milk1 rub upon sweet soap--or old castile--and wash the gloves1 working toward the finger-tips4 ,as soon as the flannel becomes soiled1 throw it into warm water and soak1 and take a clean bit4 ,go all over both sides of each glove in this way until the flannel brings away no more dirt4 ,wash off with clean flannel wrung out in the milk with no soap4 ,lay between the folds of a clean towel and leave until next day4 ,the gloves will look unsightly enough1 but put them on your hands and they will resume their original color1 and1 if the work has been done well1 will look almost like new4 ,a rose jar 7potpourri7 ,gather rose petals when the roses are in their richest bloom1 but not when the dew is on them1 and pack in a jar in layers two inches deep1 sprinkling about two tablespoonfuls of fine1 dry salt upon each layer4 ,continue this until the jar is full1 adding fresh petals and salt daily4 ,keep in a dark1 dry cool place4 ,a week after the last relay is gathered turn out the salted petals upon a broad platter1 mix and toss together until the mass is loosened4 ,then incorporate thoroughly with the formula given below2 pack in a clean jar1 cover lightly and set away to 8ripen40 ,it will be ready for rose jars1 etc41 in a fortnight1 and1 if kept covered1 will be good and fragrant for twenty years4 ,formula--,violet powder1 one-half ounce2 orris root1 one ounce2 rose powder1 one-half ounce2 heliotrope powder1 one-half ounce2 mace1 one-half teaspoonful2 cinnamon1 one-quarter teaspoonful2 cloves1 one-half teaspoonful2 oil of roses1 four drops2 oil chiris1 ten drops2 oil melissne1 twenty drops2 oil eucalyptus1 twenty drops2 bergamot1 ten drops2 alcohol1 two drachms4 ,a rose pillow ,if you wish to fill a pillow with rose leaves alone1 spread the petals in the shade1 but on a sunny day1 and dry thoroughly before stuffing the pillow4 ,then scatter a tablespoonful of powdered orris root among them1 and sprinkle with ten drops of real attar of roses4 ,the inferior qualities will not hold the fragrance4 ,make the inner cover of glazed cambric1 the outer of silk or satin1 decorated to suit your fancy4 ,heat marks on tables ,hot plates frequently disfigure tables by leaving on them a cloudy1 white stain4 ,this could be avoided if a mat were always placed between the hot plate and the table4 ,the same with hot water jugs1 etc4 ,to remove the heat stains rub on a few drops of sweet oil1 and afterwards polish with spirits of wine and a soft cloth4 ,or hold a hot iron a few inches above the spot until the wood regains color4 ,polish with a cloth wrung out in kerosene4 ,if the spot be small1 surround it with a muffin-ring1 and let the hot iron rest on it a moment4 ,it will confine the heat and rest the hand4 ,match marks ,marks that have been made on paint with matches can be removed by rubbing first1 with a slice of lemon1 then with whiting1 and washing with soap and water4 ,library paste ,wet up a cupful of best flour with cold water until you can stir it easily2 have on the fire a generous pint of boiling water and add the flour paste1 spoonful by spoonful1 to it1 stirring all the time4 ,should it thicken too much1 add more boiling water4 ,cook thus for ten minutes4 ,take it off and beat in a teaspoonful of carbolic acid4 ,when cold put it into a wide-mouthed bottle1 through the cork of which a paste brush is thrust4 ,if you dislike the odor of carbolic acid1 use salicylic acid in the same quantity1 and add ten drops of oil of cinnamon4 ,to remove the high-water mark from porcelain wash-bowls and bath-tubs ,wet a flannel cloth with kerosene oil and thoroughly rub the tub2 wash with scalding water1 pouring some washing-soda dissolved therein2 dry thoroughly1 and the tub will have a beautiful polish4 ,,to 8,,tender0 ,,tough ,,meat ,beefsteak ,hang it as long as it can be left with safety1 washing over with vinegar every day4 ,take it down then1 wipe with a clean1 dry cloth1 lay upon a dish and pour over it four or five spoonfuls of salad oil and the juice of a large lemon4 ,set in a cold place for several hours1 turn it over and over1 that it may soak up every drop of oil and lemon1 and leave it for some hours longer4 ,if it is for breakfast1 do this over night4 ,if for supper or a late dinner1 begin the preparation in the early morning4 ,ten or twelve hours are better than four or five4 ,when you are ready to cook the steak1 hold it up for a minute to let the surplus oil drip from it1 but do not wipe it4 ,it will be more juicy for the oil bath4 ,broil quickly over clear coals1 turning several times4 ,a tough roasting piece ,hang it in a cool cellar or meat safe up to the last point of prudence1 washing it every day with vinegar4 ,if you suspect a 8high0 odor1 wash it with soda and water1 rubbing every part of it with a clean whisk or brush2 then go all over it with vinegar or lemon juice before setting it down to roast4 ,baste frequently4 ,,some ,,useful ,,things ,,we ,,throw ,,away ,bread dust ,two or three times a week spread the accumulated scraps upon a tin plate1 or in a baking-pan1 and set in a moderate oven until perfectly dry4 ,soft or 8soggy0 bits are good for nothing and interfere with the work4 ,if1 by chance or intention1 the bread is slightly browned1 keep it apart from that which remains white4 ,a glass jar for each kind is a good idea4 ,while the dried bits are still warm1 lay upon a kneading-board and crush to powder with the rolling-pin4 ,do this thoroughly for the 8dust10 leaving no gritty particles4 ,keep in a closed jar in a dry place4 ,it is invaluable for breading croquettes1 fried fish1 chops1 etc4 ,roll the article to be breaded1 first in beaten egg1 then in the bread dust1 to which have been added a little salt and pepper4 ,dripping ,save fat odds and ends of cooked meats1 and skim every particle of the congealed grease from the top of gravies1 soups and the liquor in which ham and other large pieces of meat are boiled4 ,bring slowly to a gentle simmer over the fire1 and strain1 without rubbing1 through a fine soup-sieve1 or a bit of mosquito-netting4 ,when firm it is better for frying than any fat you can buy1 unless it be pure cottolene4 ,mutton and lamb fat ,must be excluded from the 8trying-out0 pan4 ,at its purest state it gives an unpleasant taste to anything cooked in it4 ,melt it in a saucepan2 when hot1 add a little boiling water with a pinch of salt to cause the dregs to settle2 heat five minutes without boiling1 strain1 but do not stir or squeeze1 into small molds1 such as egg-cups4 ,when hard you will have a better cosmetic than cold cream and an invaluable salve for chapped hands and lips4 ,broken crackers ,spread upon a flat platter and leave in a moderate oven until dried1 but not colored4 ,let them cool in a dry place2 crush fine with the rolling-pin and keep in a glass jar for breading chops1 croquettes1 etc41 and for scalloping oysters1 meat and other of the many made dishes that add character and variety to every-day fare4 ,bones of cooked meat ,not those left on the plates after meals4 ,they are the lawful perquisites of fowls and dogs4 ,bones cleaned by the carver1 or the wise housemother1 in the preparation of minces and stews and salads1 should be laid in a spare dish1 cracked through1 while fresh1 and put over the fire with a quart of cold water for every pound of bones1 a carrot1 a turnip1 two tomatoes1 an onion1 a stalk or so of celery1 all cut into dice1 and boiled slowly until reduced to half the original quantity of liquid4 ,cool in the pot1 skim and strain1 and you have a tolerable 8stock10 useful for a great number of dishes4 ,rice water ,always boil rice in plenty of water4 ,when the grains are soft1 but not broken1 drain in a colander over a bowl1 and not into the sink4 ,rice water contains more nourishment than the cooked cereal itself4 ,set aside for some hours and you have a jelly which will add value to your soup stock1 or may be boiled down still further1 sweetened slightly and flavored with rose-water or vanilla2 lastly1 left in the ice or in cold place to form in a mold4 ,eaten with sugar and cream1 it is a pleasant dessert4 ,beaten into a plain custard it is even better4 ,it can also be used for thickening white sauces or gravies4 ,testing a broom ,when buying a broom test it by pressing the edge against the floor4 ,if the straws bristle out and bend1 the broom is a poor one4 ,they should remain in a solid1 firm mass4 ,to clean brass ,clean it with pulverized pumice-stone1 wet with household ammonia1 applying this paste first1 and polishing the brass when this has dried1 using for this purpose chamois skin4 ,wring out a flannel cloth in kerosene1 rub upon ,putz-,pomade1 clean the brasses and polish with old linen4 ,to clean a white fur rag ,first1 beat out all the dust and hang in the wind for some hours4 ,then lay it on the floor of a room you seldom use and fill it with dried flour4 ,rub it into the rug as you would suds1 rubbing between your hands1 and working with your fingers down to the roots of the fur4 ,cover with a clean cloth and leave all night with the flour in it4 ,next day take out of doors1 shake out the flour1 hang on a line and whip on the wrong side until every particle of flour is dislodged4 ,powdered chalk may be used instead of the flour1 but if any is left in the rug the alkali may injure the fur4 ,a few things kerosene will do ,for ants1 saturate rags with kerosene1 and hang or lay these near their runs1 and they will quickly disappear4 ,kerosene is a household necessity at cleaning-time4 ,for cleaning painted and varnished woodwork1 painted walls1 varnished floors1 bathtubs and marble washstands it is unsurpassed4 ,for tubs and marble1 apply with a woolen cloth1 then wash with soap and water4 ,for woodwork and walls use clean cloths1 changing as soon as soiled4 ,a few drops in the water when washing windows and mirrors will give them a beautiful polish4 ,to clean white silk ,if one desires snowy whiteness1 silk should never be allowed to become badly soiled2 that is1 so that the silk is yellowed4 ,dust the garment and wash in rather warm 7not scalding hot7 water with ,ivory soap4 ,rinse well1 the last water being quite blue4 ,hang up and allow to get just dry enough to press nicely with a warm iron4 ,if this is followed out1 ,i know that white silk will stay white4 ,care must be taken with the blue water not to have it too blue1 and yet blue enough to help the silk retain the 8new0 shade4 ,should silk merely need sponging no iron should touch the surface4 ,if rolled while damp on a broomstick1 it will dry in a day or so4 ,when there are grease spots1 apply the time-honored remedy1 powdered magnesia1 to the wrong side under a cold pressure2 then1 after some hours1 rub off1 and if not wholly cleansed1 apply again4 ,to clean yellow lace ,if you desire to keep the lace yellow1 pour enough gasoline into an earthen crock to cover the lace1 shake it about in the liquid1 rubbing soiled spots gently between your hands2 immerse it fully in the liquid1 cover the crock and leave the lace in the gasoline for five or six hours4 ,squeeze and shake it then1 and leave it in the open air4 ,when quite dry lay it on a clean cloth1 spread over a board or table1 and dampen slightly4 ,pull into shape with your fingers while it is damp4 ,if the lace be wide1 baste it to a thick1 dampened cloth1 setting a stitch in every scallop and figure4 ,cover with a thin1 damp cloth1 and press with a warm iron4 ,to clean ,battenberg embroidery ,first make a suds of warm water 7not hot7 with a bland1 white soap2 wash the pieces1 and if very much soiled1 rub a little soap on the ,battenberg on the wrong side1 then rinse thoroughly1 but do not blue4 ,wring out1 put between two folds of soft cloth and pat with the hands4 ,hang in a shady place for a while to take most of the moisture out4 ,spread a sheet on the floor and take your pieces1 one at a time4 ,first1 pin the linen from the corners1 as you would a curtain1 where the ,battenberg joins the linen4 ,when you have the linen perfectly smooth1 begin on lace1 and pull out well so as to get the same shape as when new2 put plenty of pins in1 so that the edges will be well shaped4 ,this will take you a little longer than if ironed1 but the iron takes all color out of embroidery1 and it never does ,battenberg well4 ,when you have your piece all pinned down1 take your fingers and smooth down the flowers while wet2 they will look like new4 ,to clean black lace ,if it be real lace you can treat it at home with reasonable hope of success4 ,boil a black kid glove in a quart of water until you have reduced the liquid by one-third4 ,squeeze the glove and throw it away4 ,when you can bear your hand comfortably in the water dip and shake the lace in it up and down a dozen times4 ,shake off the wet and squeeze the lace in a soft towel4 ,do not wring it4 ,while wet1 begin to pull the lace straight with the tips of your fingers1 getting every mesh and bit of the edge into the right shape4 ,it must be in order and still damp when laid upon the ironing-cloth4 ,spread a piece of old cambric or linen1 or1 better still1 a piece of clean tissue paper over it1 and iron on the right side2 then1 and harder1 on the wrong1 to bring out the pattern4 ,hang in the sun or in any hot1 dry place to dry quickly4 ,roll upon a card or a thin board to preserve the smoothness4 ,to dry-clean white lace ,wash in flour4 ,rub the flour in as you would soap2 let the lace lie for some time and then shake it out4 ,if it be not quite clean1 repeat the process1 which will make it look like new4 ,to get rid of bed-bugs ,to get rid of 8red rovers0 7or bed-bugs7 simply apply a good1 thick coat of varnish to all lurking places4 ,,or ,get a clean oil-can1 fill it with gasoline and inject into all cracks and crannies where they can possibly hide4 ,shut the room up for some hours to give the gasoline a fair chance to do its work4 ,to get rid of rats and mice ,smear the entrance of their holes with liquid tar1 and spray the holes as far as a bellows will carry it with powdered1 unslaked lime2 ,,or ,after the holes are located1 fill them deeply with absorbent cotton2 moisten with formaldehyde2 the holes are then quickly cemented with plaster of paris4 ,then let the neighbors do the worrying4 ,for mange in cats ,mix vaseline with a drop of two or diluted carbolic acid1 as put up in the drug stores as an antiseptic and healing salve4 ,a very little placed on the affected part and a clean linen rag tied around it will heal the skin and cause a new growth of fur4 ,to draw thread in linen ,to draw thread for hem-stitching make a good lather of soap and water1 and brush this over the linen where threads are to be drawn1 using a shaving or other soft brush4 ,let it dry1 and they will pull quite easily4 ,to clean decanters ,never use shot1 for there is danger of its causing lead poisoning4 ,instead1 try the effect of a little soapy water and some fine sand4 ,shake the decanter till the glass is clean and then rinse with fresh water1 finally with alcohol4 ,to clean hardwood furniture ,make a solution of two heaping tablespoonfuls of sal soda to a quart of warm water1 put it on with a tooth-brush well soaped1 the place being immediately rinsed with cold water and dried with a soft cloth4 ,afterward the wood should be rubbed with a mixture of two-thirds raw oil and one-third turpentine with a little salt4 ,the secret of success lies in cleaning only a small piece at a time and in doing the work rapidly4 ,cement for lining an aquarium ,take white lead1 such as you buy in a keg1 thicken with as little of the oil as possible1 and mix some dry red lead with it4 ,put in just enough burnt umber to make it the color of black walnut1 a little ,japan drier and a very little varnish4 ,paint the edges of the glass and let it dry1 or this will not stick4 ,after cementing the aquarium1 let it stand two weeks to harden before putting water in it4 ,washing fluid for removing stains ,you can take all the red laundry marks out of a linen by using the following washing fluid4 ,it will also take rust1 ink and mildew out without leaving a trace3 ,five pounds washing-soda1 one gallon of cold water1 put to a boil4 ,while boiling add one pound of chloride of lime and stir well2 set aside to settle2 strain through a cloth and cork up in a jug4 ,put your soiled clothes in ten quarts of water1 or enough to cover them1 with two handfuls of chipped soap and one pint of the jugged fluid4 ,let them boil1 raising them up once in a while with the clothes-stick4 ,if the marks do not disappear1 add a little more of the fluid1 but not too much1 or it will eat into the clothes4 ,to kill an evil odor ,dried orange-peel1 allowed to smolder on a piece of red-hot iron1 or on an old shovel1 will kill any bad odor in a room and leave a fragrant one behind4 ,to clean oil paintings ,cut a raw potato in half1 rub quickly over the surface of an oil painting1 after which polish with a silk handkerchief to remove dust or dirt4 ,to keep leather from cracking ,add a drop or two of neat's-foot oil to the shoe-blacking to prevent the leather from cracking4 ,it is also fine to use on damp boots or shoes4 ,how to keep palms ,if you want your palms to thrive in an ordinary sitting-room1 sponge the leaves once a week with lukewarm water1 to which a little milk has been added4 ,then stand the plant for two hours in lukewarm water deep enough to completely cover the pot4 ,this is the proper way to water palms4 ,one way to remove iron rust ,one method of taking iron mold out of linen is to hold the spots over a pitcher of boiling water and rub them with the juice of sorrel and salt1 and then1 when the cloth is thoroughly wet1 to dip it quickly in lye and wash at once4 ,to clean a light cloth gown ,lay the gown on a table1 spread out smoothly and cover with powdered fuller's earth shaken through a sieve4 ,hang1 without shaking1 in a dark closet for twenty-four hours2 then shake and brush in the open air4 ,to get rid of plant-lice ,put the plants into a closet from which you have cleared everything else1 and set on the floor a pan containing refuse broken tobacco4 ,light the tobacco1 and shut the closet up for five or six hours4 ,soak the earth in the pots with tobacco tea1 made by pouring boiling water upon the tobacco stems and letting it cool4 ,you can brush up the tiny insects by the hundred4 ,to make sure they will not come to life1 burn all you sweep up4 ,to take dry ink out of a carpet ,rub into the spot as much thick buttermilk1 made into a paste with table salt1 as the place will hold4 ,this may tone down the inkiness4 ,cover the wet paste with paper to exclude light and dust1 and leave it alone for six hours4 ,wash1 then1 with household ammonia and warm water2 rub dry1 and make a second application of salt and buttermilk1 covering as before4 ,to get rid of the smell of paint ,to remove the smell of paint from a room leave in it over night a pail of water with three or four sliced raw onions in it4 ,shut the door1 and in the morning the paint smell will have gone1 the onions and water absorbing it4 ,to clean gold thread ,tarnished gold embroidery may be cleansed by dipping a brush in pulverized burnt alum1 then brushing the embroidery thoroughly4 ,to polish patent leather ,to polish patent leather remove every particle of dust1 and apply a mixture of one part linseed oil to two parts cream4 ,it should be well mixed and applied with a flannel4 ,rub the leather well with a soft1 dry cloth4 ,to clean linoleum ,if the linoleum be wiped first with a cloth dipped in warm water1 and wrung as dry as possible1 then wiped over with skimmed milk once a week1 the colors will be lightened1 and the varnish1 which protects the colors1 will be longer preserved4 ,soften obstinate spots with a little linseed oil4 ,if the whole floor is treated once a month with linseed oil1 using as little as possible1 and rubbing all superfluous oil off1 it will wear longer and the color will be brighter4 ,if the varnish is entirely removed in any part1 a mixture of one part lac varnish and three parts oil will restore it4 ,to renew cane-seat chairs ,cane chair seats that have sagged may be tightened by washing in hot soapsuds and leaving to dry in the open air4 ,how to keep patent-leather shoes ,put them on1 and as soon as they are warmed by the natural heat of the foot1 rub with the palm of the hand until you are sensible that the moisture of the skin is lubricating the leather4 ,five minutes spent in this way whenever you wear the shoes will keep them in good order4 ,about once a week put three drops of neat's-foot oil into your hand1 hold it until blood-warm1 and rub it thoroughly into the leather4 ,cold weather induces cracking in patent leather4 ,gentle warmth prevents it4 ,to clean russet shoes ,russet shoes may be kept clean and bright by rubbing them with a slice of banana and polishing with a cloth4 ,to clean black cloth ,use warm water and alcohol in the proportion of about one or two tablespoonfuls of alcohol to a pint of water2 goods sponged with it and pressed will look like new4 ,alcohol is not harmful to any goods1 but ammonia will leave certain colors streaked unless evenly distributed4 ,alcohol is excellent for cleaning and brightening jet trimming4 ,to remove grease spots from cloth ,get at the back of the spots2 i4 e41 the wrong side of the stuff1 and rub into each spot as much powdered ,french chalk as it will hold4 ,leave it all night4 ,then lay soft blotting or tissue paper over the chalk and press with a warm iron1 changing the paper as the grease 8draws0 through4 ,brush out the chalk1 and the spot should have disappeared1 unless a trace remains on the right side of something1 which is not grease1 but adherent dust4 ,sponge this with household ammonia4 ,to take out mildew ,make a thick paste of table salt and buttermilk1 and cover the mildew with it4 ,lay in the hot sun for a day1 renewing the paste at the end of four hours4 ,if obstinate1 repeat next day4 ,should a trace of the stain remain1 cyanide of potassium will eradicate it4 ,moisten the spot with water1 rub in the powder and lay in the sun for four hours1 moistening the place twice in this time4 ,then wash at once with pure water4 ,you can get the cyanide of potassium from the drug store4 ,it is a deadly poison1 if taken internally4 ,how to dry-clean a lace curtain ,pin a sheet snugly to the carpet1 and pin the curtain smoothly to the sheet4 ,go all over it with flour you have dried in the oven1 rubbing it into the lace with what is known as a 8complexion brush0 until the whole surface is coated and the curtain will hold no more4 ,throw a sheet over all and leave for twenty-four hours4 ,at the end of this time unpin the curtain1 lift carefully1 shake out the flour and hang in the outer air and sunshine 7the day must be dry7 to let the flour blow out of it4 ,lastly1 lay it upon the ironing-table1 wrong side up1 cover with clean cheese-cloth1 or thin muslin slightly dampened1 and press firmly with a warm1 not a hot1 iron4 ,powdered starch may be used instead of flour4 ,curtains treated carefully in this way will look almost as fresh as when new4 ,a trio of useful hints ,perfumed olive oil sprinkled on library shelves will prevent mold on books4 ,mud stains can be removed from black cloth by rubbing them with a raw potato4 ,the juice of a raw onion applied to the sting of an insect will remove the poison4 ,how to add to one's stature ,if you will take simple stretching exercises two or three times a day for a year your height will increase4 ,rising on toes and stretching the tips of the fingers as far toward the ceiling as they will go1 and sweeping hands over front1 touching tips of fingers or palm of hand to floor1 keeping both knees straight1 are excellent exercises if one would grow4 ,a skin tonic ,a bag made of cheese-cloth1 doubled and filled with bran1 a teaspoonful of orris root and a half cake of ,castile soap1 chopped fine1 makes an excellent skin tonic for the bath4 ,after using it for several weeks the skin will be smooth1 firm and white4 ,how to care for the hands ,when the hands are stained by fruit or vegetables1 remove the stains before the hands come in contact with soap or soapy water4 ,remove the stains with an acid1 such as lemon1 vinegar or sour milk1 then wash in clear water4 ,when using soap and water for any purpose1 rinse off all the soap before wiping the hands4 ,always wipe the hands perfectly dry4 ,do not change soaps if you can avoid it1 and always use a good soap4 ,to soften and whiten the hands ,use some sort of cream on them at night1 then powder them and put them in loose gloves kept for this purpose4 ,habitual use of ,holmes' ,fragrant ,frostilla will keep the hands smooth1 white1 and prevent chapping in the winter4 ,to keep piano keys clean and white ,dampen a piece of muslin with alcohol1 and with it rub the keys4 ,if this does not remove the stains1 use a piece of cotton flannel wet with cologne water4 ,the keys can also be bleached white by laying over the keys cotton flannel cloths that have been saturated with a solution of oxalic acid4 ,a washing compound ,shave a pound bar of good1 common laundry soap2 put it into a kettle holding about six or eight quarts4 ,add two quarts of water to the soap1 and boil until all of it is dissolved4 ,take it to the dooryard1 or on the porch outside of the house in the open air1 and add one-half pint of gasoline before the soap cools off4 ,it will immediately foam and boil up until the kettle is full4 ,let it stand until it has cooled off somewhat4 ,the clothes should be soaked first in lukewarm water1 or even cold water1 wrung out and put into suds made of this compound and quite hot water1 then rubbed as usual2 or it can be used in the washing-machine4 ,some may also be put in the boiler without the least danger4 ,it softens the water and loosens dirt1 and the clothes keep white4 ,it does not injure colored goods any more than the laundry soap by itself would4 ,as usual1 in using gasoline1 be sure to take proper precautions about mixing it anywhere near fire4 ,starch for black lawns1 etc4 ,boil two quarts of wheat bran in six quarts of water for half an hour4 ,let it get cold1 then strain4 ,you will need neither soap nor starch if you use this4 ,if thick1 add cold water4 ,this preparation will both cleanse and stiffen4 ,whitewash that will not rub off ,dissolve glue in hot water and add in the proportion of a pint of this water to four gallons of whitewash2 or dissolve an ounce of gum arabic in a pint of boiling water and stir in1 observing the same proportions4 ,before applying this or any other wash1 scrape the wall clean and smooth4 ,do not leave any of the old on4 ,how to clean a straw hat ,go all over it with damp corn-meal1 rubbing it in well4 ,next apply dry meal1 work thoroughly into the straw and leave it on for some hours4 ,brush out the meal and wash freely with peroxide of hydrogen4 ,let it dry in the shade4 ,the care of hardwood floors ,the daily care of the hardwood floor is very simple4 ,a room that is much used must first be swept with a soft-haired brush1 then wipe with a long-handled dust-mop or with a cotton flannel bag put over a broom4 ,if there are spots on the floor they should be rubbed with a flannel cloth4 ,if this does not remove them1 clean with a little turpentine on a piece of cloth4 ,the floor should be thoroughly cleaned and polished twice a year4 ,if any water should get spilled on them it must be wiped up at once4 ,any liquid spilled on a waxed floor will produce a stain if left to dry1 which can only be removed by hard rubbing and the encaustic4 ,a good floor polish ,melt not quite half a pound of beeswax and pour it into a quart of turpentine1 then add five cents worth of ammonia4 ,put it in a tin pail and set it in another vessel containing hot water1 and leave it on the back part of the stove to heat4 ,keep warm while using1 for it goes on better4 ,apply with a flannel cloth1 and polish with a piece of ,brussels carpet4 ,to clean hairbrushes ,put a tablespoonful of ammonia into a basin of tepid water and dip the brushes up and down in it until they are clean4 ,dry with the bristles down1 and they will be like new4 ,to wash blankets ,pour into a tub half a pint of household ammonia and lay a blanket over it2 cover immediately with lukewarm water4 ,this sends the fumes of the ammonia through the blanket and loosens the dirt4 ,the blanket should then be stirred about with a stick and pressed until all the dirt seems to be in the water1 then rinse in a tub of clear water of the same temperature as the first1 run lightly through a wringer and hang out to dry4 ,to keep tinware from rusting ,if the tinware is new rub over carefully with fresh lard and heat thoroughly before it is used4 ,how to clean marble ,to two parts of common baking-soda add one of pumice-stone and one of fine salt4 ,sift the mixture through a sieve and mix it with water1 then rub it well all over the marble and the stains will all be removed4 ,wash with a strong solution of salt and water1 rinse with clear water and wipe dry4 ,to remove old tea and coffee stains ,wet the stains with cold water1 cover with glycerine and let stand for two or three hours1 then wash in cold water and soap4 ,repeat if necessary4 ,to wash windows and mirrors ,a little turpentine dissolved in warm water is the best thing with which to wash windows and mirrors4 ,a little alcohol will also do wonders in brightening glass4 ,to remove grass stain ,cover the stain with common cooking molasses and let stand for two or three hours4 ,wash in lukewarm water4 ,repeat the process if necessary4 ,to take out machine grease ,cold water1 ammonia and soap will take out machine grease where other things would fail on account of making the colors run4 ,what to do till the doctor comes ,croup3 ,hot fomentations1 flannels wrung out of boiling water1 should be applied to the throat1 and1 if necessary1 a warm bath given4 ,give a teaspoonful of wine of ipecac1 or the same quantity of powdered alum stirred into syrup1 molasses or honey4 ,sometimes a few drops of kerosene on brown sugar will relieve the tightness4 ,whooping cough3 ,steaming the throat with thirty drops of pure carbolic acid in two and one-half pints of boiling water is said to be an excellent remedy4 ,a half teaspoonful of kerosene will often relieve the paroxysms of coughing when nothing else will do it4 ,antidotes for poisons ,for laudanum1 morphine and opium3 ,first give a strong emetic of mustard and water1 then very strong coffee and acid drinks2 dash cold water on the head1 and keep in constant motion4 ,for arsenic3 ,give1 just as quickly as possible1 an emetic of mustard and salt1 a tablespoonful of each in a cupful of warm water2 then follow with sweet-oil1 warmed butter1 or milk4 ,you may also use the white of an egg in half a cupful of milk or lime water4 ,get a doctor as soon as possible4 ,for ammonia3 ,give lemon juice or vinegar4 ,for acids3 ,give magnesia1 soda1 or soap dissolved in water every two minutes2 then use the stomach-pump1 or an emetic4 ,for belladonna3 ,give an emetic of mustard1 salt and water2 then drink plenty of vinegar and water1 or lemonade4 ,for 8white lead0 and 8sugar of lead03 ,give an emetic1 then follow with castor oil1 epsom salts or some other good cathartic4 ,,how ,,to ,,build ,a ,,fire ,before attempting to use a range 7or stove7 one should know something about its construction1 and the appliances that are afforded for its regulation4 ,an ordinary cooking range is supplied with dampers1 drafts and checks to regulate the direction and intensity of the heat4 ,when the range is clean and cold examine it carefully4 ,a lever will be found 7often directly above the oven door7 which when pulled out or pushed in 7or turned to right or left7 will allow the heat and the smoke to go directly into the chimney flue1 or through the range and around the oven indirectly into the flue4 ,well down below the fire-box is the draft 7a door71 which when open allows the outside 7cold7 air to rush in and force the fire to burn more rapidly4 ,above the fire-box1 near the top of the stove1 are the checks 7a door with slides7 that allow the outside 7cold7 air to come in above the burning fuel1 and depress its combustion4 ,it is readily seen when the smoke damper and the draft are open1 with the checks closed1 that the greatest intensity of heat and the most rapid combustion are obtained4 ,in this way the top part of the stove directly over the fire-box may be heated quickly and intensely4 ,when an emergency arises this is the quickest way to boil the water in the kettle or to cook immediately on the top of the stove4 ,however1 the tax on fuel is excessive and wasteful when the damper and drafts both are open4 ,when damper and drafts are closed and the check open1 the fire burns most slowly and the heat radiated is least intense4 ,a wood fire ,when ready to lay the fuel and build the fire in a cold stove1 be sure that the fire-box and ash-pits are clean and free from ashes and clinkers4 ,then open the damper and the drafts and close the checks4 ,the fuel should always be put in from the top after removing the lids over the fire-box4 ,place the paper1 slightly crumpled 7never a number of sheets flat together71 on the grating in the bottom of the fire-box4 ,lay the kindling on the paper loosely with the sticks across one another so that air may circulate freely between them4 ,place stove wood on the kindling in the same manner4 ,light the paper from below after replacing the lids on the stove4 ,when the fire is burning freely close damper and drafts4 ,a quick wood fire ,when a quick wood fire is required for only a few moments' use1 lay the fuel as usual1 except to use about one-third the amount of paper and kindling and only two or three sticks of stove wood4 ,build the fire well back in the fire-box next to the oven1 with the smoke damper and drafts wide open4 ,the draft is much stronger in the back of the fire-box and the fire therefore burns more readily4 ,a hard-coal fire ,if hard coal 7anthracite7 is to be used1 wait until the wood is burning well and then cover with a thin layer of coal4 ,as soon as this is thoroughly ignited put in more coal and close the damper into the chimney flue4 ,the fire-box should never be filled more than two-thirds full4 ,a soft-coal fire ,a soft-coal fire is laid in the same way1 except that this fuel requires less kindling and ignites more readily than anthracite4 ,the stove wood may be omitted if the kindling is of good size4 ,in using bituminous 7soft7 coals the flues need cleaning oftener2 but in any case these should be kept free from soot4 ,especially the flues around the oven should be cleaned once in ten days4 ,if neglected the oven does not bake well1 becomes too hot or will not heat at the bottom1 and causes much annoyance4 ,kerosene and other explosive oils should not be used to kindle the fire4 ,when the stove wood or kindling is damp1 patience and an extra supply of paper will be more effectual and less dangerous4 ,bricks for kindling ,common building bricks1 that can be obtained from any mason1 make a good substitute for kindling wood4 ,put half a dozen into a covered tin slop pail in the corner of a closet in a box1 where there is no danger of fire1 and keep them well covered with kerosene4 ,all that you have to do to start the morning fire is to lay a brick thus soaked in grate or stove or upon the hearth1 pile other fuel upon it and apply a match4 ,the brick will burn well for forty minutes4 ,if it is in the way1 remove it then4 ,the same brick may be used for months4 ,,final ,,familiar ,,talk ,,emergencies1 ,,broken ,,china1 ,,and--8,,in ,,case ,,of0-- ,a ready command of expedients is the hall-mark of the canny housekeeper4 ,the ability to snatch safety from apparent ruin1 like a brand from the burning1 is a faculty with some4 ,it may be acquired by many1 if not all4 ,the experienced housemother is slow to believe in the possibility of irreparable disaster4 ,there is no such word as 8defeat0 in her dictionary4 ,absolute success is not always to be had1 but there are grades of success in cookery1 as in political preferment4 ,when ,mrs4 ,faintheart sits down to weep over spilt milk1 ,mrs4 ,resolute bethinks her of something that will take the place of the milk4 ,she reminds herself also that milk is greasy1 and the spot not easily removed if it is allowed to soak into the silk1 woolen or other unwashable fabric4 ,by the time the milky-way spreads itself over carpet or gown she has a soft brush1 warm water and household ammonia in hand1 sponges1 scrubs and rinses--this last with warm1 clear water--then rubs dry with a soft linen cloth4 ,in case of a broken ink-bottle1 or upset inkstand upon a carpet1 wash immediately with skim-milk1 using a clean sponge4 ,soak the ink and the milk up together1 squeezing the sponge hard each time4 ,when the ink disappears1 cleanse the sponge well and wash the place again with warm water and ammonia4 ,lastly1 scrub with a clean1 stiff brush dipped in warm water and ammonia1 following the threads of the carpet4 ,if these directions are obeyed faithfully the carpet will be brighter than before the accident4 ,in case of claret or fruit stains upon table-cloth or napkin hold the stained part tightly over a bowl and pour boiling water through it for three or four minutes1 using clean water every time4 ,in case of mildewed linen1 rub together equal parts of white soap 7old ,castile is best7 and powdered starch4 ,make a soft paste of these with lemon juice1 and coat the mildew on both sides of the linen thickly with the paste4 ,lay in the hot sun for several hours1 wetting the paste well with lemon juice every hour4 ,wash off the coating with clear water1 and if any sign of the mildew remains renew the application4 ,in case of ants in cupboard or refrigerator1 scour the shelves well with hot water and borax4 ,dry in the sun if the shelves are portable1 then sprinkle thickly with dry borax4 ,it is odorless and harmless1 and may be used freely4 ,in case of soured dough1 stir an even teaspoonful of bicarbonate of soda1 better known as baking-soda1 into a cupful of warm water2 turn the over-risen dough upon a board and work in the soda-water1 gradually1 until all is absorbed4 ,if the dough is so soft that it runs1 add a little sifted flour as you go on4 ,knead thoroughly and set for the last rising1 taking care this is not in a hot place4 ,i have seen an apparently hopeless batch of dough redeemed in this way4 ,in case of meat that has a 8close0 smell1 yet is not actually tainted1 wash well in soda and water1 rubbing it well into every crack and line2 wash off with fresh iced water2 leave in salted iced water for half an hour1 wash again with fresh1 wipe quickly until perfectly dry1 and cook at once4 ,in case of boiling milk more than eight hours old in summer1 or twelve in winter1 drop in a bit of baking-soda the size of a pea for each quart when you put the milk over the fire4 ,i have boiled cream in this way without curdling it4 ,bear in mind that the first stage of decomposition is acid1 and treat suspected food with soda as the most convenient and harmless of alkalies4 ,in case of curdled mayonnaise1 whip the yolk of a fresh egg smooth and thick and stir into the curdled dressing4 ,nothing brings me more closely in touch with my sister housemother than the request1 8,will you tell me what to do in case of0--let the exigency be a shattered hope1 an aching heart1 a hankering after a mission1 or broken china4 ,the dismay of the housewife over the destruction of her brittle treasures dates far back of the poetical precision who makes her ability to be 8mistress of herself though china fall10 the test of breeding4 ,i suspect1 if the truth were known1 we should learn that the potsherd1 picked up from the ash-heap by hapless1 skin-smitten ,job1 marked an evil day in the calendar of his shrewish wife and the unlucky servant through whose carelessness pot1 or cup1 or platter came to grief4 ,furthermore1 that the broken utensil belonged to a set that could not be matched in any china-shop in the length and breadth of ,uz4 ,i read1 yesterday1 in one of the 8,be-thrifty-and-you-will-be-prosperous0 essays1 that are as rusty needles in the thick of the thumb of the woman of experience1 an anecdote of a notable manager who still uses the same 8snow-drop figure0 napery affected by her mother and her grandmother before her1 and the same pattern of china and cut-glass that set forth their tables4 ,hence--the hateful 8,hence0 that breaks off the needle-point in the flesh6--8she has no difficulty in matching worn-out and fractured articles of household use40 ,queen ,victoria had a similar fad4 ,when the chair and sofas of ,windsor got shabby they were spirited away1 one by one1 without her knowledge 7presumably71 and recovered with stuff of the same design and color1 artistically dimmed and frayed so as to resemble the old exactly4 ,queens can afford to have expensive and almost impossible whims4 ,the drawback to imitation of ,mrs4 ,guelph's and ,mrs4 ,notable's sentimental economics is that crockery1 glass and linen merchants do not carry dead stock4 ,when a pattern becomes unfashionable it disappears from the market4 ,the moral and exasperating 8,hence0 should have a corollary in the shape of a card1 telling us where ,mrs4 ,notable finds benevolent tradesmen who replenish her stores with snow-drop damask and fifty-year-old designs in 8fragiles40 ,a friend writes to me of the death of her colored butler1 after twenty-three years' service in her family4 8,he was not particularly bright or brisk10 she says1 8and had some grave faults4 ,but he did not break or chip one piece of glass or china while he was with us4 ,do you wonder that we mourn him80 ,considered as a means of grace and of daily discipline in the fine order of breeding indicated by our poet1 our waitress--whatever her race1 age1 or previous condition of sovereignty--leaves little to the liveliest imagination4 ,she 8blazes0 her trail through our households by nicks1 cracks1 breaks and 8crazed0 glazing4 ,there is a hill near ,rome composed entirely of broken pottery4 ,the modern housekeeper does not enter into the social speculations of archologists as to its origin and history4 ,women loved china in those older days as fondly as we love it4 ,perhaps--for it was an age of idols1 many and curious--they set it among their household goods4 ,at any rate1 when it was shattered1 they gave it decent burial4 ,if the dust-heaps and ash-barrels of ,christian ,america were made to give up the like relics deposited in guilty haste and secrecy within their unhallowed depths the woeful pile would dwarf the ,tower of ,babel by comparison1 and represent as many tears as any national cemetery4 ,in view of the frail constitution of our well-beloved china1 we ought not to set our hearts upon it any more than we ought to love our babies1 whose tenure upon life is more slight than spider's silk4 ,one and all1 we do set our affections1 and feast our eyes1 and pamper our souls' desires upon the adornments of buffet and china-closet4 ,tea1 coffee and chocolate are more delicious when sipped from ,sevres and ,limoges2 our sensitive finger-tips recoil from the blunt edges of pressed glass4 ,to set stone china and thick tumblers before tired and hungry ,john would insult one who deserves the best of everything4 ,since1 then1 we must1 in justice to him and to ourselves1 have fine china and glass1 and our waitress's tumultuous voyagings among them will strew back yards and vacant lots with the worthless flotsam and jetsam of what was dear and precious1 what shall be done8 ,to the housekeeper whose time has not a prohibitive monetary value1 my advice is simple and direct3 ,have choice china--the choicest you can afford--and take care of it yourself4 ,illustration3 ,,side-,,board ,,and ,,china-,,closet ,,some ,,culinary ,,terms 8,aspic0--,meat jelly4 8,au ,gratin0--,dishes covered with crumbs and browned4 8,au ,naturel0--,plain1 simple4 ,potatoes cooked in their jackets are 8au naturel40 8,barbecue0--,to roast any animal whole1 usually in the open air4 8,bisque0--,soups made thick with mince and crumbs4 8,blanch0--,to parboil1 to scald vegetables1 nuts1 etc41 in order to remove the skin4 8,blanquette0--,any white meat warmed in a white sauce1 thickened with eggs4 8,bouillon0--,a clear broth4 8,bouquet0--,a sprig of each of the herbs used in seasoning1 rolled up in a spray of parsley and tied securely4 8,caf au lait0--,coffee boiled with milk4 8,caf noir0--,black coffee4 8,camembert0--,a brand of fancy cheese4 8,canap0--,usually toast with cheese or potted meat spread upon it4 ,sometimes made of pastry4 8,cannelon0--,meat stuffed1 rolled up and roasted or braised4 8,capers0--,unopened buds of a low trailing shrub grown in southern ,europe4 ,pickled and used in sauces4 8,capon0--,a chicken castrated for the sake of improving the quality of the flesh4 8,caramel0--,a syrup of burnt sugar1 used for flavoring custards1 etc41 and for coloring soups4 8,casserole0--,a covered dish in which meat is cooked2 sometimes applied to forms of pastry1 rice or macaroni filled with meat4 8,champignons0--,french mushrooms4 8,charlotte0--,a preparation of cream or fruit1 formed in a mold1 lined with fruit or cake4 8,chervil0--,the leaf of a ,european plant used as a salad4 8,chillies0--,red peppers4 8,chives0--,an herb allied to the onion family4 8,chutney0--,a hot acid sauce made from apples1 raisins1 tomatoes1 cayenne1 ginger1 garlic1 shalots1 lemons1 vinegar1 salt and sugar4 8,comfitures0--,preserves4 8,compote0--,fruit stewed in syrup4 8,consomm0--,clear soup4 8,cream sugar and butter0--,is to rub the sugar into the butter until they are well incorporated1 then beat light and smooth4 8,creole1 ,a la0--,with tomatoes4 8,croquettes0--,a savory mince of meat1 or fowl1 or fish1 or mashed potatoes1 rice or other vegetables1 made into shapes and fried in deep fat4 8,croustade0--,a kind of patty made of bread or prepared rice4 8,croutons0--,bread dice fried4 8,crumpet0--,raised muffins baked on a griddle4 8,curries0--,stews of meat or fish1 seasoned with curry powder and served with rice4 8,de ,brie0--,a brand of fancy cheese4 8,demitasse0--,a small cup2 term usually applied to after-dinner coffee4 8,deviled0--,seasoned hotly4 8,eclair0--,pastry or cake filled with cream4 8,en ,coquille0--,served in shells4 8,endive0--,a plant of the composite family used as a salad4 8,entres0--,small made dishes served between courses at dinner4 8,entrements0--,second course side dishes1 including vegetables1 eggs and sweets4 8,farcie0--,stuffed4 8,fillets0--,long thin pieces of meat or fish1 generally rolled and tied4 8,fines herbes0--,minced parsley1 etc4 8,finnan ,haddock0--,haddock smoked and dried4 8,fondant0--,melting4 ,boiled sugar1 the basis of ,french candy4 8,fondu0--,a preparation of melted cheese4 8,french dressing0--,a simple salad dressing of oil1 vinegar1 salt1 pepper1 and sometimes mustard4 8,galantine0--,meat1 boned1 stuffed1 rolled and boiled1 always served cold4 8,glac0--,iced4 8,glaze0--,stock boiled down to a thin paste4 8,grilled0--,broiled4 8,gruyre0--,a brand of fancy cheese4 8,hors d'uvres0--,relishes4 8,jardinire0--,a mixed preparation of vegetables stewed in their own sauce2 a garnish of vegetables4 8,julienne0--,a clear soup with shredded vegetables4 8,koumiss0--,milk fermented with yeast4 8,lardoon0--,the piece of salt pork used in larding4 8,lentils0--,a variety of the bean tribe used in soups1 etc4 8,marrons0--,chestnuts4 8,mayonnaise0--,a salad dressing made of oil1 the yolks of eggs1 vinegar or lemon juice1 salt and cayenne4 8,menu0--,bill-of-fare4 8,meringue0--,the white of eggs whipped to a standing froth with powdered sugar4 8,mousse0--,ice cream made from whipped cream4 8,noodles0--,dough1 cut into strips or other shapes1 dried and then dropped into soup4 8,nougat0--,almond candy4 8,paprika0--,hungarian sweet red pepper4 8,pt0--,some preparation of pastry1 usually a small pie4 ,hence 8patty-pans40 8,pt de foie gras0--,small pie filled with fat goose liver4 8,pice de rsistance0--,principal dish at a meal4 8,pilau0--,east ,indian or ,turkish dish of meat and rice4 8,pimento0--,jamaica pepper4 8,pimolas0--,small olives stuffed with pimento--i4 e41 sweet red pepper4 8,piquante0--,sharply flavored1 as 8sauce piquante10 a highly seasoned sauce4 8,pistachio0--,a pale greenish nut resembling the almond4 8,polenta0--,an ,italian mush made of ,indian meal1 or of ground chestnuts4 8,potage0--,a family soup4 8,potpourri0--,a highly seasoned stew of divers materials--meat1 spices1 vegetables and the like2 a ,spanish dish4 8,pure0--,vegetables or cereals cooked and rubbed through a sieve to make a thick soup4 8,ragout0--,stewed meat in rich gravy4 8,ramakins0--,a preparation of cheese and puff paste or toast1 baked or browned4 8,rechauff0--,anything warmed over4 8,rissoles0--,minced meat1 made into rolls covered with pastry or rice1 and fried4 8,rissotto0--,rice and cheese cooked together2 an ,italian dish4 8,roquefort0--,a brand of fancy cheese4 8,rti0--,roasted4 8,roulade0--,meat stuffed1 skewered into a roll and cooked4 8,roux0--,butter and flour cooked together and stirred in a smooth cream4 ,a white roux is made with uncooked flour2 a brown1 with flour that has been browned by stirring it upon a tin plate over the fire4 8,salmi0--,a warmed-over dish of game1 well seasoned4 8,saut0--,to fry lightly in hot fat or butter1 not deep enough to cover the thing cooked4 8,scalpion0--,a mince of poultry1 ham1 and other meats used for entres1 or it may be a mixture of fruits in a flavored syrup4 8,scones0--,scotch cakes of flour and meal4 8,shalot0--,a variety of onion4 8,sorbet0--,frozen punch4 8,soubise0--,a sort of onion sauce eaten with meat 8,souffl0--,a 8trifle0 pudding1 beaten almost as light as froth1 then baked quickly4 8,stock0--,the essence extracted from meat4 8,supreme0--,white cream gravy made of chicken4 8,tarragon0--,an herb the leaves of which are used for seasoning and in flavoring vinegar4 8,tartare0--,as a 8sauce tartare0--tart1 acid4 8,timbale0--,a small pie or pudding baked in a mold and turned out while hot4 8,to braise meat0--,cook in a covered pan in the oven with stock1 minced vegetables1 and peas1 beans1 etc41 whole1 and with savory herbs4 8,to ,marinate0--,to cover with lemon juice or vinegar and oil1 or with spiced vinegar4 8,truffles0--,a species of fungi growing in clusters some inches below the surface of the ground4 ,used in seasoning and for a garnish4 8,tutti-frutti0--,a mixture of fruits4 8,veloute0--,a smooth white sauce4 8,vol-au-vent0--,light puff pastry baked in a mold and filled with chicken1 sweetbreads or other delicate viand4 8,zwieback0--,bread baked twice4 ,,for ,,ready ,,reference ,,weights ,,and ,,measures ,it is so much easier to measure ingredients than to weigh them that the housewife saves time and work by acquainting herself with certain equivalent measures and weights4 ,without burdening her memory with a dry array of items and figures1 ,i have collected here certain details to which she can refer quickly and confidently4 8,one cupful0 of flour1 milk1 etc41 means half a pint4 ,two scant cupfuls of packed butter make one pound4 ,two and a half even cupfuls of powdered sugar are one pound4 ,two cupfuls 7one pint7 of water or milk make one pound4 ,three even cupfuls of ,indian meal make one pound4 ,four even cupfuls of dry flour make one pound4 ,two cupfuls 7one pint7 of water or milk make one pound4 ,ten eggs of ordinary size make one pound4 ,two cupfuls of minced beef1 packed closely1 make one pound4 ,a gill of liquid is half a cupful4 ,one heaping tablespoonful of granulated sugar is one ounce4 ,two heaping tablespoonfuls of flour make one ounce4 ,two heaping tablespoonfuls of powdered sugar make one ounce4 ,two heaping tablespoonfuls of ground coffee make one ounce4 ,one tablespoonful of milk1 vinegar or brandy make one-half ounce4 ,the juice of an ordinary lemon is about a tablespoonful4 ,a breakfast cupful of bread-crumbs well pressed in equals about four ounces4 ,very finely chopped suet1 slightly heaped up1 weighs about the same4 ,a heaped breakfast cupful of brown sugar represents half a pound1 and stoned raisins well pressed in weigh about the same4 ,,time-,,table ,baking and roasting ,,fish ,,and ,,meats ,baked beans with pork #f to #h hours4 ,beef1 fillet1 rare #bj to #cj minutes4 ,beef ribs or loin1 well done1 per pound #ab to #af minutes4 ,beef ribs1 or loin1 rare1 per pound #h to #aj minutes4 ,chicken1 per pound #ae minutes or more4 ,duck1 domestic #a hour or more4 ,duck1 wild #ab minutes per pound4 ,fish1 whole1 as bluefish1 salmon1 etc4 #aj minutes per pound4 ,goose1 #h to #aj pounds #b hours or more4 ,grouse #be to #cj minutes4 ,ham #ae minutes per pound4 ,lamb1 well done1 per pound #ae to #ah minutes4 ,liver1 whole #ab minutes per pound4 ,mutton1 leg1 well done1 per pound #ae minutes or more4 ,mutton1 leg1 rare1 per pound #aj minutes4 ,mutton1 saddle1 rare1 without flank1 per pound #i minutes4 ,mutton shoulder1 stuffed1 per pound #ae to #be minutes4 ,partridge #ce to #dj minutes4 ,pork1 well done1 per pound #bj minutes4 ,small fish and fillets #bj to #cj minutes4 ,turkey1 #h to #aj pounds #ab minutes per pound4 ,veal1 well done1 per pound #ah to #bj minutes4 ,venison1 rare1 per pound #aj minutes4 ,boiling ,,meats ,chicken #a to #a hours4 ,corned beef 7rib or flank7 #d to #f hours1 according to size4 ,corned beef 7fancy brisket7 #e to #h hours4 ,corned tongue #c to #d hours4 ,fowl1 #d to #e pounds #ae minutes per pound1 if tender4 ,fresh beef #d to #f hours4 ,ham #d to #f hours4 ,mutton #ae minutes per pound4 ,turkey1 per pound #ae to #ah minutes4 ,,fish ,clams and oysters #c to #e minutes4 ,codfish and haddock1 per pound #aj minutes4 ,bass and bluefish1 per pound #aj minutes4 ,halibut1 whole or thick piece1 per pound #ae minutes4 ,lobster #cj to #dj minutes4 ,salmon1 whole or thick piece1 per pound #aj to #bj minutes4 ,small fish #f to #h minutes4 ,broiling ,bacon #d to #h minutes4 ,lamb1 or mutton chops #h to #aj minutes4 ,liver #d to #h minutes4 ,quail #aj to #ae minutes4 ,quail in paper cases #aj to #ab minutes4 ,steak1 #a inch thick #h to #ab minutes4 ,steak1 #a inch thick #i to #ae minutes4 ,shad1 bluefish1 etc4 #ae to #cj minutes4 ,slices of fish #ab to #ae minutes4 ,small fish1 trout1 etc4 #h to #ab minutes4 ,spring chicken #bj minutes4 ,squabs #aj to #ae minutes4 ,frying ,bacon fried in its own fat #b to #c minutes4 ,chops1 breaded #h to #aj minutes4 ,doughnuts and fritters #c to #e minutes4 ,fillets of fish #d to #f minutes4 ,potatoes #b to #e minutes4 ,boiling vegetables ,asparagus #bj to #be minutes4 ,beans1 string #a to #b hours4 ,beans1 ,lima #cj to #dj minutes4 ,beets1 new #de minutes to one hour4 ,beets1 old #d to #f hours4 ,brussels sprouts #ae to #be minutes4 ,cabbage #cj to #hj minutes4 ,carrots 7old7 #a hour or more4 ,cauliflower #bj to #cj minutes4 ,celery #bj to #cj minutes4 ,corn #aj to #bj minutes4 ,macaroni #bj to #ej minutes4 ,onions #de minutes to #b hours4 ,oyster-plant #de to #fj minutes4 ,parsnips #cj to #de minutes4 ,peas #bj to #ej minutes4 ,potatoes1 white #bj to #cj minutes4 ,potatoes1 sweet #ae to #be minutes4 ,rice #bj to #cj minutes4 ,squash #bj to #cj minutes4 ,spinach #bj to #cj minutes4 ,tomatoes1 stewed #ae to #bj minutes4 ,turnips #cj to #de minutes4 ,steaming ,brown bread #c hours4 ,puddings1 one quart or more #b to #c hours4 ,rice #de to #fj minutes4 ,baking of bread1 cakes1 custards and pudding ,fruit cake #b to #c hours4 ,layer cake #ae to #bj minutes4 ,loaf bread #dj to #fj minutes4 ,muffins1 baking-powder #bj to #be minutes4 ,muffins1 yeast about #cj minutes4 ,pie crust #cj to #de minutes4 ,plain loaf cake #cj to #ij minutes4 ,potatoes #cj to #de minutes4 ,rolls1 biscuit #aj to #cj minutes4 ,scalloped and au gratin dishes #aj to #bj minutes1 according to size4 ,sponge cake1 loaf #de to #fj minutes1 according to size4 ,timbales about #bj minutes4 ,the instructions given above must be modified by circumstances3 the age and quality of meat1 vegetables and fish1 the size of loaves and so forth4 ,it is not possible to make out a table which shall be absolutely accurate4 ,experience is the one trustworthy teacher4 ,,index ,after-,dinner ,coffee1 #fec4 ,afternoon receptions1 menus for1 #fjh1 #fji4 ,afternoon tea1 #fjd4 dainties for1 #faj4 formal1 menus for1 #fjh1 #fji4 informal1 menus for1 #fjf1 #fjg4 ,agate-nickel-steel ware1 advantages of1 #ach1 #bdb4 ,alaska bake1 #ehf1 #ehg4 ,ale1 ginger1 frapp1 #faf4 ,alma's drop cakes1 #bhg4 ,almond cake1 #bga4 cookies1 ,german1 #bhf4 filling1 #bha4 macaroons1 #bhd4 roulettes1 #edg4 ,almonds1 burnt1 creamed1 #eii4 ,french cream1 #eig4 salted1 #fab4 ,ammonia1 antidote for1 #gab4 use in kitchen1 #aj1 #aa4 ,anchovies au lit1 #afa4 ,anchovy bars1 #bbc4 crackers1 toasted1 #bjf4 croutons1 #afa4 sandwiches1 #bbj4 sauce1 #cee4 toast1 #gf1 #afa1 #bjf1 #bbc4 ,angel cake1 #bgj4 ,anise cakes1 #bia4 ,antidotes for poisons1 #gab4 ,ants1 to get rid of1 #fih1 #gaf4 ,apple and celery salad1 #bcb4 and cress salad1 #bch4 and nut salad1 #bcb4 and tapioca pudding1 baked1 #ebi4 biscuits1 raised1 #ef4 butter1 #fba4 cake1 #bfa4 grandmother's1 #bfc4 dumplings1 #edi4 fritters1 #ede4 ,apple jelly1 #fcb4 meringue pie1 #eaj4 pudding1 #ecg4 pie1 sliced apple1 #eji4 creamed sweet1 #eaj4 pudding1 bird's nest1 #edj4 boiled1 #eai4 ,brown ,betty1 #ecb4 steamed1 #eah4 puff1 #eda4 sauce1 #fai4 canned1 #fhf4 cold1 #bdb4 for meat1 #ceh4 hot1 green apples1 #bdb4 omelet 7baked71 #bdg4 pie1 creamed1 #eaj4 snow1 #efa4 souffl pudding1 #eda4 tea1 #ffb4 ,apples and bacon1 #aaa4 and peaches1 dried1 #bdd4 and sausages1 #aac4 baked1 sweet1 #bdc4 canned1 #fhe4 care of1 #f4 for breakfast1 #ci4 for dessert1 #egg4 mock casserole of chicken1 #aif4 steamed1 #fah4 stewed1 #bdc1 #fag4 ,apricot fritters1 #edf4 pudding1 #ebe4 sauce1 #eec4 ,arrowroot blanc mange1 #efc4 ,arsenic1 antidote for1 #gab4 ,artichoke soup1 #cca4 ,artichokes1 ,italian boiled1 #dca4 fried1 #dca4 with sauce tartare1 #dca4 ,jerusalem1 baked1 #dcj4 boiled1 #dcj4 ,asparagus1 la vinaigrette1 #dbi4 ,asparagus and shrimp salad1 #bcg4 baked1 #dbh4 boiled1 #dbg4 time for cooking1 #gbg4 canned1 #fia4 creamed1 #dbi4 loaf1 #dbi4 on toast1 #dbg4 salad1 #bcg4 soup1 cream of1 #cba4 substitute for1 poke stalks1 #dfg4 tips1 cachs1 #dbh4 tops1 scrambled eggs with1 #hf4 ,aspic1 defined1 #gai4 tomato1 #bce4 and shrimp salad1 #bbg4 ,au gratin1 defined1 #gai4 dishes1 time for baking1 #gbh4 ,au naturel1 defined1 #gai4 ,auntie's cookies1 #bhe4 ,aunt ,nelly's gingerbread1 #bhb4 ,bacon and ,apples1 #aaa4 and liver1 #abb4 and oysters 7pigs in blankets71 #aea4 and polenta1 #aaa4 and sweet peppers1 #aab4 and tomatoes1 #ace4 and veal cutlets1 #abg4 broiled1 time for cooking1 #gbf4 how to slice and fry1 #aaj4 time for cooking1 #gbf4 ,baked beans and pork1 #bab1 #dcc1 #dcd4 and tomatoes1 #bab4 ,boston1 #bab4 time for baking1 #gbe4 with tomato sauce1 #dcd4 ,baked ,charlotte1 #ecg4 ,baked puddings1 apple and tapioca1 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measures1 #gbd4 ,welsh rarebit1 nonpareil1 #bjb4 ,wheat1 preparations of1 #db4 ,whipped cream1 #eeh4 apple snow1 #efa4 banana froth1 #efc4 ,charlotte ,russe1 #efh4 chestnuts with1 #eei1 #efa4 fruited1 #efj4 how to whip1 #eeh4 macaroon ,charlotte ,russe1 #efc4 marrons with1 #eei1 #efa4 orange and cocoanut delight1 #efb4 cream1 #eei4 peach sponge1 #efj4 peach tapioca with1 #efj4 pie1 #ead4 pineapple ,charlotte1 #efa4 snow1 #efb4 plain1 #eed4 prune ,charlotte1 #eei4 raspberry cream sponge1 #efb4 float1 #efj4 strawberry float1 #efj4 tomatoes with1 #bce4 with macaroons1 #efa4 ,white barley soup1 #cab4 claret1 temperature to serve at1 #fgc4 fowl soup1 #cac4 fur rug1 to clean1 #fih4 lace1 to dry-clean1 #gja4 lead1 antidote for1 #gab4 mountain cake1 #bgc4 filling for1 #bgc4 peppernuts1 #bij4 roux1 defined1 #gbb4 sauce1 #cec4 silk1 to clean1 #fii4 stock1 #cjd4 wines1 temperature to serve at1 #fgc4 ,whitewash1 #fic1 #gji4 ,whole-wheat bread1 #dh1 #di4 griddle-cakes1 #fg4 muffins1 #fc4 ,whooping-cough1 remedy for1 #gab4 ,wild cherry bounce1 #fef4 pigeons1 braised1 #dba4 stewed1 #dba4 turkey1 #dbj4 ,window-garden1 how to make1 #ajh4 ,windows1 to clean1 #fii1 #gaa4 ,wine1 cherry1 #fed4 dandelion1 #feh4 ginger1 #feh4 grape1 #fef1 #feg4 jelly1 #egd4 rhubarb1 #fee4 sarsaparilla1 #fei4 sauce1 liquid1 #eee4 strawberry1 #feg4 temperature to serve at1 #fgc4 ,wintergreen candy1 #eig4 ,wood fires1 to build1 #gac1 #gad4 ,woodcock1 broiled1 #acj4 roast1 #daf4 ,woodenware1 care of1 #aj4 ,woodwork1 to clean1 #fii4 ,wool1 to remove milk from1 #gae4 ,yellow lace1 to clean1 #fii4 ,yorkshire pudding1 #cfg4 ,zinc1 to cover tables1 #acg4 ,zwieback1 defined1 #gbc4 99 99 99 99 99 99 ,transcriber's note3 ,obvious typographical errors have been silently corrected4 ,hyphenation and accents remain unchanged4 ,fritters and ,index have been added to table of contents4