,illustration3 ,,table ,,laid ,,for ,,formal ,,dinner4--,frontispiece4 ,,the ,,boston ,,cooking-,,school ,,cook ,,book ,,by ,,fannie ,,merritt ,,farmer ,,of ,,miss ,,farmer',s ,,school ,,of ,,cookery ,,author ,,of 8,,chafing-,,dish ,,possibilities10 ,,and 8,,food ,,and ,,cookery ,,for ,,the ,,sick ,,and ,,convalescent0 ,,revised ,,with ,,one ,,hundred ,,and ,,twenty-,,five ,,new ,,recipes1 ,,the ,,recipes ,,from ,,the ,,appendix ,,and ,,the ,,addenda ,,introduced ,,in ,,logical ,,order ,,throughout ,,the ,,book1 ,,and ,,one ,,hundred ,,half-,,tone ,,illustrations ,,boston ,,little1 ,,brown1 ,,and ,,company #aiaj ,copyright1 #ahif1 #aijj1 #aija1 #aijb1 #aijc1 #aijd1 #aije1 #aijf ,,by ,,fannie ,,merritt ,,farmer ,,to ,,mrs4 ,,william ,b4 ,,sewall1 ,president of the ,boston ,cooking ,school1 ,,in ,,appreciation ,,of ,,her ,,helpful ,,encouragement ,,and ,,untiring ,,efforts ,,in ,,promoting ,,the ,,work ,,of ,,scientific ,,cookery1 ,,which ,,means ,,the ,,elevation ,,of ,,the ,,human ,,race1 ,,this ,,book ,,is ,,affectionately ,,dedicated ,,by ,,the ,,author4 ,cookery means the knowledge of ,medea and of ,circe and of ,helen and of the ,queen of ,sheba4 ,it means the knowledge of all herbs and fruits and balms and spices1 and all that is healing and sweet in the fields and groves and savory in meats4 ,it means carefulness and inventiveness and willingness and readiness of appliances4 ,it means the economy of your grandmothers and the science of the modern chemist2 it means much testing and no wasting2 it means ,english thoroughness and ,french art and ,arabian hospitality2 and1 in fine1 it means that you are to be perfectly and always ladies--loaf givers4--,,ruskin4 ---------------------------------------- -------------------------------- ,,preface 8,but for life the universe were nothing2 and all that has life requires nourishment40 ,with the progress of knowledge the needs of the human body have not been forgotten4 ,during the last decade much time has been given by scientists to the study of foods and their dietetic value1 and it is a subject which rightfully should demand much consideration from all4 ,i certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education4 ,then mankind will eat to live1 will be able to do better mental and physical work1 and disease will be less frequent4 ,at the earnest solicitation of educators1 pupils1 and friends1 ,i have been urged to prepare this book1 and ,i trust it may be a help to many who need its aid4 ,it is my wish that it may not only be looked upon as a compilation of tried and tested recipes1 but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat4 ,f4 ,m4 ,f4 ,,table ,,of ,,contents ,chapter ,page ,i4 ,,food #a ,,ii4 ,,cookery #ae ,,iii4 ,,beverages #cb ,,iv4 ,,bread ,,and ,,bread ,,making #df ,v4 ,,biscuits1 ,,breakfast ,,cakes1 ,,and ,,shortcakes #gj ,,vi4 ,,cereals #he ,,vii4 ,,eggs #id ,,viii4 ,,soups #aji ,,ix4 ,,soups ,,without ,,stock #ace ,x4 ,,soup ,,garnishings ,,and ,,force-,,meats #ade ,,xi4 ,,fish #aea ,,xii4 ,,beef #aia ,,xiii4 ,,lamb ,,and ,,mutton #bad ,,xiv4 ,,veal #bbf ,,xv4 ,,sweetbreads #bcb ,,xvi4 ,,pork #bce ,,xvii4 ,,poultry ,,and ,,game #bdj ,,xviii4 ,,fish ,,and ,,meat ,,sauces #bfe ,,xix4 ,,vegetables #bhj ,,xx4 ,,potatoes #cji ,,xxi4 ,,salads ,,and ,,salad ,,dressings #cbb ,,xxii4 ,,entr,,es #cdh ,,xxiii4 ,,hot ,,puddings #cij ,,xxiv4 ,,pudding ,,sauces #djf ,,xxv4 ,,cold ,,desserts #daa ,,xxvi4 ,,ices1 ,,ice ,,creams1 ,,and ,,other ,,frozen ,,desserts #dcc ,,xxvii4 ,,pastry #dfj ,,xxviii4 ,,pies #dff ,,xxix4 ,,pastry ,,desserts #dge ,,xxx4 ,,gingerbreads1 ,,cookies1 ,,and ,,wafers #dhb ,,xxxi4 ,,cake #dig ,,xxxii4 ,,cake ,,fillings ,,and ,,frostings #ebd ,,xxxiii4 ,,fancy ,,cakes ,,and ,,confections #ecc ,,xxxiv4 ,,sandwiches ,,and ,,canap,s #edi ,,xxxv4 ,,recipes ,,for ,,the ,,chafing-,,dish #eef ,,xxxvi4 ,,fruits3 ,,fresh1 ,,preserved1 ,,and ,,canned #efg ,,xxxvii4 ,,helpful ,,hints ,,for ,,the ,,young ,,housekeeper #ehf ,,xxxviii4 ,,suitable ,,combinations ,,for ,,serving #eib ,,breakfast ,,menus #eib ,,luncheon ,,menus #eid ,,dinner ,,menus #eig ,,menu ,,for ,,thanksgiving ,,dinner #fjj ,,menu ,,for ,,christmas ,,dinner #fjj ,a ,,full ,,course ,,dinner #fjj ,,menus ,,for ,,full ,,course ,,dinners #fjb ,,glossary #fje ,,miss ,,farmer',s ,,school ,,of ,,cookery #fjg ,,index #fag ,,list ,,of ,,illustrations ,table laid for ,formal ,dinner ,frontispiece ,facing ,page ,a ,group of ,kitchen ,utensils #ad ,measuring ,cups and ,tea and ,table ,measuring ,spoons #ae ,the ,whipping of ,heavy and ,thin ,cream #ae ,five o',clock ,tea ,service #cd ,chocolate ,service #cd ,coffee ,percolators and ,pot #ce ,after-,dinner ,coffee ,service #ce ,punch ,service #dd ,claret ,cup ,service #dd ,double ,loaves of ,milk and ,water ,bread #de ,boston ,brown ,bread #de ,parker ,house ,rolls2 ,salad ,rolls2 ,clover ,leaf ,biscuit2 ,sticks #eh ,sweet ,french ,rolls #eh ,coffee ,cakes 7,brioche7 #ei ,swedish ,tea ,ring2 ,swedish ,tea ,braid #ei ,swedish ,tea ,ring ,,ii before baking #fd ,swedish ,tea ,ring ,,ii #fd ,raised ,hominy ,muffins #fe ,pop-,overs #fe ,waffles #hj ,strawberry ,shortcake #hj ,shirred ,egg #ha ,eggs la ,commodore #ha ,planked ,eggs #ajd ,plain ,omelet #ajd ,utensils and ,materials for the starting of ,brown ,soup ,stock #aje ,utensils for making ,cream ,soups #acd ,cream ,soup and ,crotons ready for serving #acd ,crotons2 ,imperial ,sticks2 ,mock ,almonds #ace ,souffld ,crackers #ace ,broiled ,mackerel garnished with ,potato ,balls1 ,cucumber ,ribbons1 ,slices of ,lemon cut in fancy shapes1 and ,parsley #afj ,hollenden ,halibut #afj ,stuffed ,haddock ready for baking #afa ,smelts prepared for cooking #afa ,planked ,haddock #agj ,fillets of ,fish la ,bement #agj ,oyster ,cocktail ,i and ,,ii #aga ,clams ,union ,league #ahf ,oysters la ,ballard #ahf ,lobster ,cocktail #ahg ,fruit ,cocktail #ahg ,cuts of ,beef #aid ,cuts of ,beef #aie ,planks for ,planked ,dishes #bjj ,beefsteak la ,maribeau #bjj ,side of ,veal #bja ,side of ,lamb #bja ,kidney ,lamb ,chop2 ,rib ,chop2 ,french ,chop #bah ,crown of ,lamb1 prepared for roasting #bah ,saddle of ,mutton as purchased #bai ,saddle of ,mutton ,roasted and ,garnished #bai ,sweetbreads la ,napoli #bcd ,braised ,sweetbreads ,eugnie #bcd ,breslin ,potted ,chicken in ,casserole ,dish #bce ,chicken ,broiled and ,garnished #bce ,roast ,turkey garnished for serving #bef ,duck1 stuffed and trussed for roasting #bef ,stuffed ,egg ,plant #beg ,pure of ,spinach #beg ,macedoine of ,vegetables la ,poulette #cjh ,stuffed ,peppers #cjh ,o',brion ,potatoes #cji ,potato ,croquettes ready for frying #caf ,potato ,nests and ,potatoes1 ,somerset ,style #caf ,cucumber ,salad #cag ,cucumber ,baskets #cag ,asparagus ,salad1 ,individual ,service #ccj ,berkshire ,salad in ,boxes #ccj ,egg ,salad #cca ,pear ,salad #cca ,mexican ,jelly #cdb ,lobster ,salad ,,iii #cdb ,oyster ,crabs la ,newburg1 ,individual ,service #cdc ,sweetbread ,ramequins #cdc ,russian ,cutlets #cgd ,dresden ,patties #cgd ,devilled ,crabs #cge ,pan ,broiled ,lamb ,chops la ,lucullus #cge ,chaud-froid of ,eggs #chf ,capon in ,aspic #chf ,harvard ,pudding served with ,crushed ,berries and ,whipped ,cream #chg ,snowballs garnished with ,strawberries #chg ,toasted ,marshmallows #dbb ,royal ,diplomatic ,pudding #dbb ,charlotte ,russe #dbc ,orange ,trifle garnished with ,whipped ,cream1 ,candied ,orange ,peel1 and ,blossoms #dbc ,coup ,sicilienne #ddb ,coup l',ananas #ddb ,coffee ,ice ,cream served in half of ,cantaloupe #ddb ,vanilla ,ice ,cream served in half of ,cantaloupe with ,fruit ,garnish #ddb ,bombe ,glace #ddc ,junket ,ice ,cream with ,peaches #ddc ,utensils and ,materials for the making of ,puff ,paste #dfj ,calv ,tarts #dfj ,patties garnished with ,pastry ,rings and ,parsley #dfa ,english ,meat ,pie #dfa ,cheese ,straws #dgd ,cocoanut ,tea ,cakes #dgd ,fruit ,baskets #dge ,lemon ,tartlets #dge ,rich ,cookies #dhh ,royal ,fans #dhh ,chocolate ,cakes and ,crescents #dhi ,meringues #dhi ,english ,rolled ,wafers ,i-,,ii #did ,marguerites ,i #did ,mocha ,cakes and ,small clairs #die ,ice ,cream ,cake with ,nut ,caramel ,frosting #die ,cake frosted for ,st4 ,valentine's ,day for the use of ,mocha ,frosting #ecb ,ornamental ,frosted ,cake #ecb ,dipped ,walnuts #ecc ,bonbons #ecc ,cream ,mints #edh ,candied ,orange ,peel #edh ,bread and ,butter ,folds #edi ,noisette ,sandwiches #edi ,lobster ,canap #eed ,canap ,martha #eed ,jelly ,bag and other necessary utensils for jelly making #eee ,marmalades1 ,jams1 and ,jellies #eee ,utensils necessary for canning #egf ,canned ,fruits #egf ,red ,peppers being prepared for canning #egg ,pickles ready for serving and ,crock for keeping ,pickles #egg ,table laid for ,breakfast #eib ,luncheon ,table laid for ,fish ,course #eic ,table laid for ,formal ,luncheon #eif ,centrepiece for ,luncheon or ,dinner ,table #eig ,centrepiece for ,thanksgiving ,dinner ,table #eig ,christmas ,dinner ,table #fjj ,table laid for ,reception #fja ,,the ,,boston ,,cooking-,,school ,,cook ,,book ,,chapter ,i ,,food ,food is anything which nourishes the body4 ,from fifteen to twenty elements enter into the composition of the body1 of which the following thirteen are considered3 oxygen1 #fb2 carbon1 #ba2 hydrogen1 #aj2 nitrogen1 #c2 calcium1 phosphorus1 potassium1 sulphur1 chlorine1 sodium1 magnesium1 iron1 and fluorine the remaining #c4 ,food is necessary for growth1 repair1 and energy2 therefore the elements composing the body must be found in the food4 ,the thirteen elements named are formed into chemical compounds by the vegetable and animal kingdoms to support the highest order of being1 man4 ,all food must undergo chemical change after being taken into the body1 before it can be utilized by the body2 this is the office of the digestive system4 ,food is classified as follows3-- #a4 ,proteid 7nitrogenous or albuminous7 ,i4 ,,organic #b4 ,carbohydrates 7sugar and starch7 #c4 ,fats and oils ,,ii4 ,,inorganic #a4 ,mineral matter #b4 ,water ,the chief office of proteids is to build and repair tissues4 ,they furnish energy1 but at greater cost than carbohydrates1 fats1 and oils4 ,they contain nitrogen1 carbon1 oxygen1 hydrogen1 and sulphur or phosphorus1 and include all forms of animal foods 7excepting fats and glycogen7 and some vegetable foods4 ,examples3 milk1 cheese1 eggs1 meat1 fish1 cereals1 peas1 beans1 and lentils4 ,the principal constituent of proteid food is albumen4 ,albumen as found in food takes different names1 but has the same chemical composition2 as1 albumen in eggs1 fibrin in meat1 casein in milk and cheese1 vegetable casein or legumen in peas1 beans1 and lentils2 and gluten in wheat4 ,to this same class belongs gelatin4 ,the chief office of the carbohydrates is to furnish energy and maintain heat4 ,they contain carbon1 hydrogen1 and oxygen1 and include foods containing starch and sugar4 ,examples3 vegetables1 fruits1 cereals1 sugars1 and gums4 ,the chief office of fats and oils is to store energy and heat to be used as needed1 and constitute the adipose tissues of the body4 ,examples3 butter1 cream1 fat of meat1 fish1 cereals1 nuts1 and the berry of the olive-tree4 ,the chief office of mineral matter is to furnish the necessary salts which are found in all animal and vegetable foods4 ,examples3 sodium chloride 7common salt72 carbonates1 sulphates and phosphates of sodium1 potassium1 and magnesium2 besides calcium phosphates and iron4 ,water constitutes about two-thirds the weight of the body1 and is in all tissues and fluids2 therefore its abundant use is necessary4 ,one of the greatest errors in diet is neglect to take enough water2 while it is found in all animal and vegetable food1 the amount is insufficient4 ,,correct ,,proportions ,,of ,,food ,age1 sex1 occupation1 climate1 and season must determine the diet of a person in normal condition4 ,liquid food 7milk or milk in preparation with the various prepared foods on the market7 should constitute the diet of a child for the first eighteen months4 ,after the teeth appear1 by which time ferments have been developed for the digestion of starchy foods1 entire wheat bread1 baked potatoes1 cereals1 meat broths1 and occasionally boiled eggs may be given4 ,if mothers would use ,dr4 ,johnson's ,educators in place of the various sweet crackers1 children would be as well pleased and better nourished2 with a glass of milk they form a supper suited to the needs of little ones1 and experience has shown that children seldom tire of them4 ,the diet should be gradually increased by the addition of cooked fruits1 vegetables1 and simple desserts2 the third or fourth year fish and meat may be introduced1 if given sparingly4 ,always avoid salted meats1 coarse vegetables 7beets1 carrots1 and turnips71 cheese1 fried food1 pastry1 rich desserts1 confections1 condiments1 tea1 coffee1 and iced water4 ,for school children the diet should be varied and abundant1 constantly bearing in mind that this is a period of great mental and physical growth4 ,where children have broken down1 supposedly from over-work1 the cause has often been traced to impoverished diet4 ,it must not be forgotten that digestive processes go on so rapidly that the stomach is soon emptied4 ,thanks to the institutor of the school luncheon-counter6 ,the daily average ration of an adult requires #d oz4 proteid #b oz4 fat #ah oz4 starch #e pints water ,about one-third of the water is taken in our food1 the remainder as a beverage4 ,to keep in health and do the best mental and physical work1 authorities agree that a mixed diet is suited for temperate climates1 although sound arguments appear from the vegetarian4 ,women1 even though they do the same amount of work as men1 as a rule require less food4 ,brain workers should take their proteid in a form easily digested4 ,in consideration of this fact1 fish and eggs form desirable substitutes for meat4 ,the working man needs quantity as well as quality1 that the stomach may have something to act upon4 ,corned beef1 cabbage1 brown-bread1 and pastry1 will not overtax his digestion4 ,in old age the digestive organs lessen in activity1 and the diet should be almost as simple as that of a child1 increasing the amount of carbohydrates and decreasing the amount of proteids and fat4 ,many diseases which occur after middle life are due to eating and drinking such foods as were indulged in during vigorous manhood4 ,,water 7,h#b,o7 ,water is a transparent1 odorless1 tasteless liquid4 ,it is derived from five sources1--rains1 rivers1 surface-water or shallow wells1 deep wells1 and springs4 ,water is never found pure in nature2 it is nearly pure when gathered in an open field1 after a heavy rainfall1 or from springs4 ,for town and city supply1 surface-water is furnished by some adjacent pond or lake4 ,samples of such water are carefully and frequently analyzed1 to make sure that it is not polluted with disease germs4 ,the hardness of water depends upon the amount of salts of lime and magnesia which it contains4 ,soft water is free from objectionable salts1 and is preferable for household purposes4 ,hard water may be softened by boiling1 or by the addition of a small amount of bicarbonate of soda 7,na,h,c,o#c74 ,water freezes at a temperature of #cb ,f41 boils at #bab ,f42 when bubbles appear on the surface and burst1 the boiling-point is reached4 ,in high altitudes water boils at a lower temperature4 ,from #cb to #fe ,f4 water is termed cold2 from #fe to #ib ,f41 tepid2 #ib to #ajj ,f41 warm2 over that temperature1 hot4 ,boiled water is freed from all organic impurities1 and salts of lime are precipitated3 it does not ferment1 and is a valuable antiseptic4 ,hot water is more stimulating than cold1 and is of use taken on an empty stomach1 while at a temperature of from #fj to #ie ,f4 it is used as an emetic2 #ij ,f4 being the most favorable temperature4 ,distilled water is chemically pure and is always used for medicinal purposes4 ,it is flat and insipid to the taste1 having been deprived of its atmospheric gases4 ,there are many charged1 carbonated1 and mineral spring waters bottled and put on the market2 many of these are used as agreeable table beverages4 ,examples3 ,soda ,water1 ,apollinaris1 ,poland1 ,seltzer1 and ,vichy4 ,some contain minerals of medicinal value4 ,examples3 ,lithia1 saline1 and sulphur waters4 ,,salts ,of all salts found in the body1 the most abundant and valuable is sodium chloride 7,na,cl71 common salt2 it exists in all tissues1 secretions1 and fluids of the body1 with the exception of enamel of the teeth4 ,the amount found in food is not always sufficient2 therefore salt is used as a condiment4 ,it assists digestion1 inasmuch as it furnishes chlorine for hydrochloric acid found in gastric juice4 ,common salt is obtained from evaporation of spring and sea-water1 also from mines4 ,our supply of salt obtained by evaporation comes chiefly from ,michigan and ,new ,york2 mined salt from ,louisiana and ,kansas4 ,salt is a great preservative2 advantage is taken of this in salting meat and fish4 ,other salts--lime1 phosphorus1 magnesia1 potash1 sulphur1 and iron--are obtained in sufficient quantity from food we eat and water we drink4 ,in young children1 perfect formation of bones and teeth depends upon phosphorus and lime taken into the system2 these are found in meat and fish1 but abound in cereals4 ,,starch 7,c#f;,h#aj,o#e7 ,starch is a white1 glistening powder2 it is largely distributed throughout the vegetable kingdom1 being found most abundantly in cereals and potatoes4 ,being a force-producer and heat-giver it forms one of the most important foods4 ,alone it cannot sustain life1 but must be taken in combination with foods which build and repair tissues4 ,test for ,starch4 ,a weak solution of iodine added to cold cooked starch gives an intense blue color4 ,starch is insoluble in cold water1 and soluble to but a small extent in boiling water4 ,cold water separates starch-grains1 boiling water causes them to swell and burst1 thus forming a paste4 ,starch subjected to dry heat is changed to dextrine 7,c#f;,h#aj,o#e71 ,british gum4 ,dextrine subjected to heat plus an acid or a ferment is changed to dextrose 7,c#f;,h#ab,o#f74 ,dextrose occurs in ripe fruit1 honey1 sweet wine1 and as a manufactured product4 ,when grain is allowed to germinate for malting purposes1 starch is changed to dextrine and dextrose4 ,in fermentation1 dextrose is changed to alcohol 7,c#b;,h#e;,,ho7 and carbon dioxide 7,,co#b74 ,examples3 bread making1 vinegar1 and distilled liquors4 ,glycogen1 animal starch1 is found in many animal tissues and in some fungi4 ,examples3 in liver of meat and oysters4 ,raw starch is not digestible2 consequently all foods containing starch should be subjected to boiling water or dry heat1 and thoroughly cooked4 ,starch is manufactured from wheat1 corn1 and potatoes4 ,corn-starch is manufactured from ,indian corn4 ,arrowroot1 the purest form of starch1 is obtained from two or three species of the ,maranta plant1 which grows in the ,west ,indies and other tropical countries4 ,bermuda arrowroot is most highly esteemed4 ,tapioca is starch obtained from tuberous roots of the bitter cassava1 native of ,south ,america4 ,sago is starch obtained from sago palms1 native of ,india4 ,,sugar 7,c#ab;,h#bb,o#aa7 ,sugar is a crystalline substance1 differing from starch by its sweet taste and solubility in cold water4 ,as food1 its uses are the same as starch2 all starch must be converted into sugar before it can be assimilated4 ,the principal kinds of sugar are3 cane sugar or sucrose1 grape sugar or glucose 7,c#f;,h#ab,o#f71 milk sugar or lactose 7,c#ab;,h#bb,o#aa71 and fruit sugar or levulose 7,c#f;,h#ab,o#f74 ,cane sugar is obtained from sugar cane1 beets1 and the palm and sugar-maple trees4 ,sugar cane is a grass supposed to be native to ,southern ,asia1 but now grown throughout the tropics1 a large amount coming from ,cuba and ,louisiana2 it is the commonest of all1 and in all cases the manufacture is essentially the same4 ,the products of manufacture are3 molasses1 syrup1 brown sugar1 loaf1 cut1 granulated1 powdered1 and confectioners' sugar4 ,brown sugar is cheapest1 but is not so pure or sweet as white grades2 powdered and confectioners' sugars are fine grades1 pulverized1 and1 although seeming less sweet to the taste1 are equally pure4 ,confectioners' sugar when applied to the tongue will dissolve at once2 powdered sugar is a little granular4 ,cane sugar when added to fruits1 and allowed to cook for some time1 changes to grape sugar1 losing one-third of its sweetness2 therefore the reason for adding it when fruit is nearly cooked4 ,cane sugar is of great preservative value1 hence its use in preserving fruits and milk2 also1 for the preparation of syrups4 ,three changes take place in the cooking of sugar3 first1 barley sugar2 second1 caramel2 third1 carbon4 ,grape sugar is found in honey and all sweet fruits4 ,it appears on the outside of dried fruits1 such as raisins1 dates1 etc41 and is only two-thirds as sweet as cane sugar4 ,as a manufactured product it is obtained from the starch of corn4 ,milk sugar is obtained from the milk of mammalia1 but unlike cane sugar does not ferment4 ,fruit sugar is obtained from sweet fruits1 and is sold as diabetin1 is sweeter than cane sugar1 and is principally used by diabetic patients4 ,,gum1 ,,pectose1 ,,and ,,cellulose ,these compounds found in food are closely allied to the carbohydrates1 but are neither starchy1 saccharine1 nor oily4 ,gum exists in the juices of almost all plants1 coming from the stems1 branches1 and fruits4 ,examples3 gum arabic1 gum tragacanth1 and mucilage4 ,pectose exists in the fleshy pulp of unripe fruit2 during the process of ripening it changes to pectin2 by cooking1 pectin is changed to pectosic acid1 and by longer cooking to pectic acid4 ,pectosic acid is jelly-like when cold2 pectic acid is jelly-like when hot or cold4 ,cellulose constitutes the cell-walls of vegetable life2 in very young vegetables it is possible that it can be acted upon by the digestive ferments2 in older vegetables it becomes woody and completely indigestible4 ,,fats ,,and ,,oils ,fats and oils are found in both the animal and vegetable kingdom4 ,fats are solid2 oils are liquid2 they may be converted into a liquid state by application of heat2 they contain three substances1--stearin 7solid71 olein 7liquid71 palmitin 7semi-solid74 ,suet is an example where stearin is found in excess2 lard1 where olein is in excess2 and butter1 where palmitin is in excess4 ,margarin is a mixture of stearin and palmitin4 ,the fatty acids are formed of stearin1 olein1 and palmitin1 with glycerine as the base4 ,examples3 stearic1 palmitic1 and oleic acid4 ,butyric acid is acid found in butter4 ,these are not sour to the taste1 but are called acids on account of their chemical composition4 ,among animal fats cream and butter are of first importance as foods1 on account of their easy assimilation4 ,other examples are3 the fat of meats1 bone-marrow1 suet 7the best found around the loin and kidneys of the beef creature71 lard1 cottolene1 coto suet1 cocoanut butter1 butterine1 and oleomargarine4 ,the principal animal oils are cod liver oil and oil found in the yolk of egg2 principal vegetable oils are olive1 cottonseed1 poppy1 and cocoanut oils1 and oils obtained from various nuts4 ,oils are divided into two classes1 essential and fixed4 ,essential oils are volatile and soluble in alcohol4 ,examples3 clove1 rose1 nutmeg1 and violet4 ,fixed oils are non-volatile and soluble in ether1 oil1 or turpentine4 ,examples3 oil of nuts1 corn meal1 and mustard4 ,fats may be heated to a high temperature1 as considered in cookery they have no boiling-point4 ,when appearing to boil1 it is evident water has been added1 and the temperature lowered to that of boiling water1 #bab ,f4 ,,milk ,,composition ,proteid1 #c4d ,fat1 #d ,mineral matter1 4#g ,water1 #hg ,lactose1 #d4i ,boston ,chemist4 ,the value of milk as a food is obvious from the fact that it constitutes the natural food of all young mammalia during the period of their most rapid growth4 ,there is some danger1 however1 of overestimating its value in the dietary of adults1 as solid food is essential1 and liquid taken should act as a stimulant and a solvent rather than as a nutrient4 ,one obtains the greatest benefit from milk when taken alone at regular intervals between meals1 or before retiring1 and sipped1 rather than drunk4 ,hot milk is often given to produce sleep4 ,when milk is allowed to stand for a few hours1 the globules of fat1 which have been held in suspension throughout the liquid1 rise to the top in the form of cream2 this is due to their lower specific gravity4 ,the difference in quality of milk depends chiefly on the quantity of fat therein3 casein1 lactose1 and mineral matter being nearly constant1 water varying but little unless milk is adulterated4 ,why ,milk ,sours4 ,a germ found floating in the air attacks a portion of the lactose in the milk1 converting it into lactic acid2 this1 in turn1 acts upon the casein 7proteid7 and precipitates it1 producing what is known as curd and whey4 ,whey contains water1 salts1 and some sugar4 ,milk is preserved by sterilization1 pasteurization1 and evaporation4 ,fresh condensed milk1 a form of evaporized milk1 is sold in bulk1 and is preferred by many to serve with coffee4 ,various brands of condensed milk and cream are on the market in tin cans1 hermetically sealed4 ,examples3 ,nestle's ,swiss ,condensed ,milk1 ,eagle ,condensed ,milk1 ,daisy ,condensed ,milk1 ,highland ,evaporated ,cream1 ,borden's ,peerless ,evaporated ,cream4 ,malted milk--evaporized milk in combination with extracts of malted barley and wheat--is used to a considerable extent2 it is sold in the form of powder4 ,thin1 or strawberry1 and thick cream may be obtained from almost all creameries4 ,devonshire1 or clotted cream1 is cream which has been removed from milk allowed to heat slowly to a temperature of about #aej ,f4 ,in feeding infants with milk1 sterilization or pasteurization is sometimes recommended to avoid danger of infectious germs4 ,by this process milk can be kept for many days1 and transported if necessary4 ,to prevent acidity of the stomach1 add from one to two teaspoonfuls of lime water to each half-pint of milk4 ,lime water may be bought at any druggist's1 or easily prepared at home4 ,lime ,water4 ,pour two quarts boiling water over an inch cube unslacked lime2 stir thoroughly and stand over night2 in the morning pour off the liquid that is clear1 and bottle for use4 ,keep in a cool place4 ,,butter ,,composition ,fat1 #ic ,water1 #e4cd ,mineral matter1 4#ie ,casein1 4#ga ,pratt ,institute4 ,butter of commerce is made from cream of cow's milk4 ,the quality depends upon the breed of cow1 manner of1 and care in1 feeding4 ,milk from ,jersey and ,guernsey cows yields the largest amount of butter4 ,butter should be kept in a cool place and well covered1 otherwise it is liable to become rancid2 this is due to the albuminous constituents of the milk1 acting as a ferment1 setting free the fatty acids4 ,first-quality butter should be used2 this does not include pat butter or fancy grades4 ,poor butter has not been as thoroughly worked during manufacture1 consequently more casein remains2 therefore it is more apt to become rancid4 ,fresh butter spoils quickly2 salt acts as a preservative4 ,butter which has become rancid by too long keeping may be greatly improved by melting1 heating1 and quickly chilling with ice-water4 ,the butter will rise to the top1 and may be easily removed4 ,where butter cannot be afforded1 there are several products on the market which have the same chemical composition as butter1 and are equally wholesome4 ,examples3 butterine and oleomargarine4 ,buttermilk is liquid remaining after butter 8has come40 ,when taken fresh1 it makes a wholesome beverage4 ,,cheese ,,composition ,proteid1 #ca4bc ,fat1 #cd4ci ,water1 #cj4ag ,mineral matter1 #d4ca ,cheese is the solid part of sweet milk obtained by heating milk and coagulating it by means of rennet or an acid4 ,rennet is an infusion made from prepared inner membrane of the fourth stomach of the calf4 ,the curd is salted and subjected to pressure4 ,cheese is made from skim milk1 milk plus cream1 or cream4 ,cheese is kept for a longer or shorter time1 according to the kind1 that fermentation or decomposition may take place4 ,this is called ripening4 ,some cream cheeses are not allowed to ripen4 ,milk from ,jersey and ,guernsey cows yields the largest amount of cheese4 ,cheese is very valuable food2 being rich in proteid1 it may be used as a substitute for meat4 ,a pound of cheese is equal in proteid to two pounds of beef4 ,cheese in the raw state is difficult of digestion4 ,this is somewhat overcome by cooking and adding a small amount of bicarbonate of soda4 ,a small piece of rich cheese is often eaten to assist digestion4 ,the various brands of cheese take their names from the places where made4 ,many foreign ones are now well imitated in this country4 ,the favorite kinds of skim-milk cheese are3 ,edam1 ,gruyre1 and ,parmesan4 ,parmesan is very hard and used principally for grating4 ,the holes in ,gruyre are due to aeration4 ,the favorite kinds of milk cheese are3 ,gloucester1 ,cheshire1 ,cheddar1 and ,gorgonzola2 ,milk and ,cream cheese3 ,stilton and ,double ,gloucester2 ,cream cheese3 ,brie1 ,neufchtel1 and ,camembert4 ,,fruits ,the varieties of fruits consumed are numerous1 and their uses important4 ,they are chiefly valuable for their sugar1 acids1 and salts1 and are cooling1 refreshing1 and stimulating4 ,they act as a tonic1 and assist in purifying the blood4 ,many contain a jelly-like substance1 called pectin1 and several contain starch1 which during the ripening process is converted into glucose4 ,bananas1 dates1 figs1 prunes1 and grapes1 owing to their large amount of sugar1 are the most nutritious4 ,melons1 oranges1 lemons1 and grapes contain the largest amount of water4 ,apples1 lemons1 and oranges are valuable for their potash salts1 and oranges and lemons especially valuable for their citric acid4 ,it is of importance to those who are obliged to exclude much sugar from their dietary1 to know that plums1 peaches1 apricots1 and raspberries have less sugar than other fruits2 apples1 sweet cherries1 grapes1 and pears contain the largest amount4 ,apples are obtainable nearly all the year1 and on account of their variety1 cheapness1 and abundance1 are termed queen of fruits4 ,thoroughly ripe fruits should be freely indulged in1 and to many are more acceptable than desserts prepared in the kitchen4 ,if possible1 fruits should always appear on the breakfast-table4 ,in cases where uncooked fruit cannot be freely eaten1 many kinds may be cooked and prove valuable4 ,never eat unripe fruit1 or that which is beginning to decay4 ,fruits should be wiped or rinsed before serving4 ,,vegetable ,,acids1 ,,and ,,where ,,found ,the principal vegetable acids are3 ,i4 ,acetic 7,,hc#b;,h#c,o#b71 found in wine and vinegar4 ,,ii4 ,tartaric 7,h#b;,c#d;,h#d,o#f71 found in grapes1 pineapples1 and tamarinds4 ,,iii4 ,malic1 much like tartaric1 found in apples1 pears1 peaches1 apricots1 gooseberries1 and currants4 ,,iv4 ,citric 7,h#c;,c#f;,h#e,o#g71 found in lemons1 oranges1 limes1 and citron4 ,v4 ,oxalic 7,h#b;,c#b,o#d71 found in rhubarb and sorrel4 ,to these may be added tannic acid1 obtained from gall nuts4 ,some fruits contain two or more acids4 ,malic and citric are found in strawberries1 raspberries1 gooseberries1 and cherries2 malic1 citric1 and oxalic in cranberries4 ,,condiments ,condiments are not classed among foods1 but are known as food adjuncts4 ,they are used to stimulate the appetite by adding flavor to food4 ,among the most important are salt1 spices1 and various flavorings4 ,salt1 according to some authorities1 is called a food1 being necessary to life4 ,black pepper is ground peppercorns4 ,peppercorns are the dried berries of ,piper nigrum1 grown in the ,west ,indies1 ,sumatra1 and other eastern countries4 ,white pepper is made from the same berry1 the outer husk being removed before grinding4 ,it is less irritating than black pepper to the coating of the stomach4 ,cayenne pepper is the powdered pod of ,capsicum grown on the eastern coast of ,africa and in ,zanzibar4 ,mustard is the ground seed of two species of the ,brassica4 ,brassica alba yields white mustard seeds2 ,brassica nigra1 black mustard seeds4 ,both species are grown in ,europe and ,america4 ,ginger is the pulverized dried root of ,zanzibar officinale1 grown in ,jamaica1 ,china1 and ,india4 ,commercially speaking1 there are three grades1--,jamaica1 best and strongest2 ,cochin1 and ,african4 ,cinnamon is the ground inner bark of ,cinnamomum zeylanicum1 principally grown in ,ceylon4 ,the cinnamon of commerce 7cassia7 is the powdered bark of different species of the same shrub1 which is principally grown in ,china1 and called ,chinese cinnamon4 ,it is cheaper than true cinnamon4 ,clove is the ground flower buds of ,caryophyllus aromaticus1 native to the ,moluccas or ,spice ,islands1 but now grown principally in ,zanzibar1 ,pemba1 and the ,west ,indies4 ,pimento 7commonly called allspice7 is the ground fruit of ,eugenia pimenta1 grown in ,jamaica and the ,west ,indies4 ,nutmeg is the kernel of the fruit of the ,myristica fragans1 grown in ,banda ,islands4 ,mace4 ,the fibrous network which envelops the nutmeg seed constitutes the mace of commerce4 ,vinegar is made from apple cider1 malt1 and wine1 and is the product of fermentation4 ,it is a great preservative2 hence its use in the making of pickles1 sauces1 and other condiments4 ,the amount of acetic acid in vinegar varies from two to seven per cent4 ,capers are flower buds of ,capparis spinosa1 grown in countries bordering the ,mediterranean4 ,they are preserved in vinegar1 and bottled for importation4 ,horseradish is the root of ,cochliaria armoracia1--a plant native to ,europe1 but now grown in our own country4 ,it is generally grated1 mixed with vinegar1 and bottled4 ,,flavoring ,,extracts ,many flavoring extracts are on the market4 ,examples3 almond1 vanilla1 lemon1 orange1 peach1 and rose4 ,these are made from the flower1 fruit1 or seed from which they are named4 ,strawberry1 pineapple1 and banana extracts are manufactured from chemicals4 ,illustration3 ,a ,,group ,,of ,,kitchen ,,utensils4--,page #ad4 ,illustration3 ,,measuring ,,cups ,,and ,,teaspoons ,,and ,,tablespoons ,,illustrating ,,the ,,measuring ,,of ,,dry ,,ingredients1 ,,butter1 ,,and ,,liquids4--,page #be4 ,illustration3 ,,the ,,whipping ,,of ,,heavy ,,and ,,thin ,,cream4--,page #dbe4 ,,chapter ,,ii ,,cookery ,cookery is the art of preparing food for the nourishment of the body4 ,prehistoric man may have lived on uncooked foods1 but there are no savage races to-day who do not practise cookery in some way1 however crude4 ,progress in civilization has been accompanied by progress in cookery4 ,much time has been given in the last few years to the study of foods1 their necessary proportions1 and manner of cooking them4 ,educators have been shown by scientists that this knowledge should be disseminated2 as a result1 8,cookery0 is found in the curriculum of public schools of many of our towns and cities4 ,food is cooked to develop new flavors1 to make it more palatable and digestible1 and to destroy micro-organisms4 ,for cooking there are three essentials 7besides the material to be cooked71--heat1 air1 and moisture4 ,heat is molecular motion1 and is produced by combustion4 ,heat used for cookery is obtained by the combustion of inflammable substances--wood1 coal1 charcoal1 coke1 gas1 gasoline1 kerosene1 and alcohol--called fuels4 ,heat for cookery is applied by radiation1 conduction1 and convection4 ,air is composed of oxygen1 nitrogen1 and argon1 and surrounds everything4 ,combustion cannot take place without it1 the oxygen of the air being the only supporter of combustion4 ,moisture1 in the form of water1 either found in the food or added to it4 ,the combined effect of heat and moisture swells and bursts starch-grains2 hardens albumen in eggs1 fish1 and meat2 softens fibrous portions of meat1 and cellulose of vegetables4 ,among fuels1 kerosene oil is the cheapest2 gas gives the greatest amount of heat in the shortest time4 ,soft wood1 like pine1 on account of its coarse fibre1 burns quickly2 therefore makes the best kindling4 ,hard wood1 like oak and ash1 having the fibres closely packed1 burns slowly1 and is used in addition to pine wood for kindling coal4 ,where only wood is used as a fuel1 it is principally hard wood4 ,charcoal for fuel is produced by the smothered combustion of wood4 ,it gives an intense1 even heat1 therefore makes a good broiling fire4 ,its use for kindling is not infrequent4 ,there are two kinds of coal3 ,anthracite1 or hard coal4 ,examples3 ,hard and free-burning ,white ,ash1 ,shamokin1 and ,franklin4 ,nut is any kind of hard coal obtained from screenings4 ,bituminous1 or soft coal4 ,example3 cannel coal4 ,coke is the solid product of carbonized coal1 and bears the same relation to coal that charcoal bears to wood4 ,alcohol is employed as fuel when the chafing-dish is used4 ,,fire ,fire for cookery is confined in a stove or range1 so that heat may be utilized and regulated4 ,flame-heat is obtained from kerosene1 gas1 or alcohol1 as used in oil-stoves1 gas-stoves or gas-ranges1 and chafing-dishes4 ,a cooking-stove is a large iron box set on legs4 ,it has a fire-box in the front1 the sides of which are lined with fireproof material similar to that of which bricks are made4 ,the bottom is furnished with a movable iron grate4 ,underneath the fire-box is a space which extends from the grate to a pan for receiving ashes4 ,at the back of fire-box is a compartment called the oven1 accessible on each side of the stove by a door4 ,between the oven and the top of the stove is a space for the circulation of air4 ,stoves are connected with chimney-flues by means of a stovepipe1 and have dampers to regulate the supply of air and heat1 and as an outlet for smoke and gases4 ,the damper below the fire-box is known as the front damper1 by means of which the air supply is regulated1 thus regulating the heat4 ,the oven is heated by a circulation of hot air4 ,this is accomplished by closing the oven-damper1 which is situated near the oven4 ,when this damper is left open1 the hot air rushes up the chimney4 ,the damper near the chimney is known as the chimney-damper4 ,when open it gives a free outlet for the escape of smoke and gas4 ,when partially closed1 as is usually the case in most ranges1 except when the fire is started1 it serves as a saver of heat4 ,there is also a check1 which1 when open1 cools the fire and saves heat1 but should always be closed except when used for this purpose4 ,stoves are but seldom used1 portable ranges having taken their places4 ,a portable range is a cooking-stove with one oven door2 it often has an under oven1 of use for warming dishes and keeping food hot4 ,a set range is built in a fireplace4 ,it usually has two ovens1 one on each side of the fire-box1 or two above it at the back4 ,set ranges1 as they consume so large an amount of fuel1 are being replaced by portable ones4 ,,how ,,to ,,build ,a ,,fire ,before starting to build a fire1 free the grate from ashes4 ,to do this1 put on covers1 close front and back dampers1 and open oven-damper2 turn grate1 and ashes will fall into the ash receiver4 ,if these rules are not followed1 ashes will fly over the room4 ,turn grate back into place1 remove the covers over fire-box1 and cover grate with pieces of paper 7twisted in centre and left loose at the ends74 ,cover paper with small sticks1 or pieces of pine wood1 being sure that the wood reaches the ends of fire-box1 and so arranged that it will admit air4 ,over pine wood arrange hard wood2 then sprinkle with two shovelfuls of coal4 ,put on covers1 open closed dampers1 strike a match1--sufficient friction is formed to burn the phosphorus1 this in turn lights the sulphur1 and the sulphur the wood1--then apply the lighted match under the grate1 and you have a fire4 ,now blacken the stove4 ,begin at front of range1 and work towards the back2 as the iron heats1 a good polish may be obtained4 ,when the wood is thoroughly kindled1 add more coal4 ,a blue flame will soon appear1 which is the gas 7,,co7 in the coal burning to carbon dioxide 7,,co#b71 when the blue flame changes to a white flame2 then the oven-damper should be closed4 ,in a few moments the front damper may be nearly closed1 leaving space to admit sufficient oxygen to feed the fire4 ,it is sometimes forgotten that oxygen is necessary to keep a fire burning4 ,as soon as the coal is well ignited1 half close the chimney-damper1 unless the draft be very poor4 ,never allow the fire-box to be more than three-fourths filled4 ,when full1 the draft is checked1 a larger amount of fuel is consumed1 and much heat is lost4 ,this is a point that should be impressed on the mind of the cook4 ,ashes must be removed and sifted daily2 pick over and save good coals1--which are known as cinders1--throwing out useless pieces1 known as clinkers4 ,if a fire is used constantly during the day1 replenish coal frequently1 but in small quantities4 ,if for any length of time the fire is not needed1 open check1 the dampers being closed2 when again wanted for use1 close check1 open front damper1 and with a poker rake out ashes from under fire1 and wait for fire to burn brightly before adding new coal4 ,coal when red hot has parted with most of its heat4 ,some refuse to believe this1 and insist upon keeping dampers open until most of the heat has escaped into the chimney4 ,to keep a fire over night1 remove the ashes from under the fire1 put on enough coal to fill the box1 close the dampers1 and lift the back covers enough to admit air4 ,this is better than lifting the covers over the fire-box and prevents poisonous gases entering the room4 ,,ways ,,of ,,cooking ,the principal ways of cooking are boiling1 broiling1 stewing1 roasting1 baking1 frying1 sauting1 braising1 and fricasseeing4 ,boiling is cooking in boiling water4 ,solid food so cooked is called boiled food1 though literally this expression is incorrect4 ,examples3 boiled eggs1 potatoes1 mutton1 etc4 ,water boils at #bab ,f4 7sea level71 and simmers at #ahe ,f4 ,slowly boiling water has the same temperature as rapidly boiling water1 consequently is able to do the same work1--a fact often forgotten by the cook1 who is too apt 8to wood0 the fire that water may boil vigorously4 ,watery vapor and steam pass off from boiling water4 ,steam is invisible2 watery vapor is visible1 and is often miscalled steam4 ,cooking utensils commonly used admit the escape of watery vapor and steam2 thereby much heat is lost if food is cooked in rapidly boiling water4 ,water is boiled for two purposes3 first1 cooking of itself to destroy organic impurities2 second1 for cooking foods4 ,boiling water toughens and hardens albumen in eggs2 toughens fibrin and dissolves tissues in meat2 bursts starch-grains and softens cellulose in cereals and vegetables4 ,milk should never be allowed to boil4 ,at boiling temperature 7#bad ,f47 the casein is slightly hardened1 and the fat is rendered more difficult of digestion4 ,milk heated over boiling water1 as in a double boiler1 is called scalded milk1 and reaches a temperature of #aif ,f4 ,when foods are cooked over hot water the process is called steaming4 ,stewing is cooking in a small amount of hot water for a long time at low temperature2 it is the most economical way of cooking meats1 as all nutriment is retained1 and the ordinary way of cooking cheaper cuts4 ,thus fibre and connective tissues are softened1 and the whole is made tender and palatable4 ,broiling is cooking over or in front of a clear fire4 ,the food to be cooked is usually placed in a greased broiler or on a gridiron held near the coals1 turned often at first to sear the outside1--thus preventing escape of inner juices1--afterwards turned occasionally4 ,tender meats and fish may be cooked in this way4 ,the flavor obtained by broiling is particularly fine2 there is1 however1 a greater loss of weight in this than in any other way of cooking1 as the food thus cooked is exposed to free circulation of air4 ,when coal is not used1 or a fire is not in condition for broiling1 a plan for pan broiling has been adopted4 ,this is done by placing food to be cooked in a hissing hot frying-pan1 turning often as in broiling4 ,roasting is cooking before a clear fire1 with a reflector to concentrate the heat4 ,heat is applied in the same way as for broiling1 the difference being that the meat for roasting is placed on a spit and allowed to revolve1 thicker pieces alway being employed4 ,tin-kitchens are now but seldom used4 ,meats cooked in a range oven1 though really baked1 are said to be roasted4 ,meats so cooked are pleasing to the sight and agreeable to the palate1 although1 according to ,edward ,atkinson1 not so easily digested as when cooked at a lower temperature in the ,aladdin oven4 ,baking is cooking in a range oven4 ,frying is cooking by means of immersion in deep fat raised to a temperature of #cej to #djj ,f4 ,for frying purposes olive oil1 lard1 beef drippings1 cottolene1 coto suet1 and cocoanut butter are used4 ,a combination of two-thirds lard and one-third beef suet 7tried out and clarified7 is better than lard alone4 ,cottolene1 coto suet1 and cocoanut butter are economical1 inasmuch as they may be heated to a high temperature without discoloring1 therefore may be used for a larger number of fryings4 ,cod fat obtained from beef is often used by chefs for frying4 ,great care should be taken in frying that fat is of the right temperature2 otherwise food so cooked will absorb fat4 ,nearly all foods which do not contain eggs are dipped in flour or crumbs1 egg1 and crumbs1 before frying4 ,the intense heat of fat hardens the albumen1 thus forming a coating which prevents food from 8soaking fat40 ,when meat or fish is to be fried1 it should be kept in a warm room for some time previous to cooking1 and wiped as dry as possible4 ,if cold1 it decreases the temperature of the fat to such extent that a coating is not formed quickly enough to prevent fat from penetrating the food4 ,the ebullition of fat is due to water found in food to be cooked4 ,great care must be taken that too much is not put into the fat at one time1 not only because it lowers the temperature of the fat1 but because it causes it to bubble and go over the sides of the kettle4 ,it is not fat that boils1 but water which fat has received from food4 ,all fried food on removal from fat should be drained on brown paper4 ,rules for ,testing ,fat for ,frying4 #a4 ,when the fat begins to smoke1 drop in an inch cube of bread from soft part of loaf1 and if in forty seconds it is golden brown1 the fat is then of right temperature for frying any cooked mixture4 #b4 ,use same test for uncooked mixtures1 allowing one minute for bread to brown4 ,many kinds of food may be fried in the same fat2 new fat should be used for batter and dough mixtures1 potatoes1 and fishballs2 after these1 fish1 meat1 and croquettes4 ,fat should be frequently clarified4 ,to ,clarify ,fat4 ,melt fat1 add raw potato cut in quarter-inch slices1 and allow fat to heat gradually2 when fat ceases to bubble and potatoes are well browned1 strain through double cheese-cloth1 placed over wire strainer1 into a pan4 ,the potato absorbs any odors or gases1 and collects to itself some of the sediment1 remainder settling to bottom of kettle4 ,when small amount of fat is to be clarified1 add to cold fat boiling water1 stir vigorously1 and set aside to cool2 the fat will form a cake on top1 which may be easily removed2 on bottom of the cake will be found sediment1 which may be readily scraped off with a knife4 ,remnants of fat1 either cooked or uncooked1 should be saved and tried out1 and when necessary clarified4 ,fat from beef1 poultry1 chicken1 and pork1 may be used for shortening or frying purposes2 fat from mutton and smoked meats may be used for making hard and soft soap2 fat removed from soup stock1 the water in which corned beef has been cooked1 and drippings from roast beef1 may be tried out1 clarified1 and used for shortening or frying purposes4 ,to ,try out ,fat4 ,cut in small pieces and melt in top of a double boiler2 in this way it will require less watching than if placed in kettle on the back of range4 ,leaf lard is tried out in the same way2 in cutting the leaf1 remove membrane4 ,after straining lard1 that which remains may be salted1 pressed1 and eaten as a relish1 and is called scraps4 ,sauting is frying in a small quantity of fat4 ,food so cooked is much more difficult of digestion than when fried in deep fat2 it is impossible to cook in this way without the food absorbing fat4 ,a frying-pan or griddle is used2 the food is cooked on one side1 then turned1 and cooked on the other4 ,braising is stewing and baking 7meat74 ,meat to be braised is frequently first sautd to prevent escape of much juice in the gravy4 ,the meat is placed in a pan with a small quantity of stock or water1 vegetables 7carrot1 turnip1 celery1 and onion7 cut in pieces1 salt1 pepper1 and sweet herbs4 ,the pan should have a tight-fitting cover4 ,meat so prepared should be cooked in an oven at low uniform temperature for a long time4 ,this is an economical way of cooking1 and the only way besides stewing or boiling of making a large piece of tough meat palatable and digestible4 ,fricasseeing is sauting and serving with a sauce4 ,tender meat is fricasseed without previous cooking2 less tender meat requires cooking in hot water before fricasseeing4 ,although veal is obtained from a young creature1 it requires long cooking2 it is usually sautd1 and then cooked in a sauce at low temperature for a long time4 ,,various ,,ways ,,of ,,preparing ,,food ,,for ,,cooking ,egging and ,crumbing4 ,use for crumbing dried bread crumbs which have been rolled and sifted1 or soft stale bread broken in pieces and forced through a colander4 ,an ingenious machine on the market1 8,the ,bread ,crumber10 does this work4 ,egg used for crumbing should be broken into a shallow plate and beaten with a silver fork to blend yolk and white2 dilute each egg with two tablespoons water4 ,the crumbs should be taken on a board2 food to be fried should be first rolled in crumbs 7care being taken that all parts are covered with crumbs71 then dipped in egg mixture 7equal care being taken to cover all parts71 then rolled in crumbs again2 after the last crumbing remove food to a place on the board where there are no crumbs1 and shake off some of the outer ones which make coating too thick4 ,a broad-bladed knife with short handle--the ,teller knife--is the most convenient utensil for lifting food to be crumbed from egg mixture4 ,small scallops1 oysters1 and crabs are more easily crumbed by putting crumbs and fish in paper and shaking paper until the fish is covered with crumbs4 ,the object of first crumbing is to dry the surface that egg may cling to it2 and where a thin coating is desired flour is often used in place of crumbs4 ,larding is introducing small pieces of fat salt pork or bacon through the surface of uncooked meat4 ,the flavor of lean and dry meat is much improved by larding2 tenderloin of beef 7fillet71 grouse1 partridge1 pigeon1 and liver are often prepared in this way4 ,pig pork being firm1 is best for larding4 ,pork should be kept in a cold place that it may be well chilled4 ,remove rind and use the part of pork which lies between rind and vein4 ,with sharp knife 7which is sure to make a clean cut7 remove slices a little less than one-fourth inch thick2 cut the slices into strips a little less than one-fourth inch wide2 these strips should be two and one-fourth inches long1 and are called lardoons4 ,lardoons for small birds--quail1 for example--should be cut smaller and not quite so long4 ,to lard1 insert one end of lardoon into larding-needle1 hold needle firmly1 and with pointed end take up a stitch one-third inch deep and three-fourths inch wide2 draw needle through1 care being taken that lardoon is left in meat and its ends project to equal lengths4 ,arrange lardoons in parallel rows1 one inch apart1 stitches in the alternate rows being directly underneath each other4 ,lard the upper surface of cuts of meat with the grain1 never across it4 ,in birds1 insert lardoons at right angles to breastbone on either side4 ,when large lardoons are forced through meat from surface to surface1 the process is called daubing4 ,example3 ,beef la mode4 ,thin slices of fat salt pork placed over meat may be substituted for larding1 but flavor is not the same as when pork is drawn through flesh1 and the dish is far less sightly4 ,boning is removing bones from meat or fish1 leaving the flesh nearly in its original shape4 ,for boning1 a small sharp knife with pointed blade is essential4 ,legs of mutton and veal and loins of beef may be ordered boned at market1 no extra charge being made4 ,whoever wishes to learn how to bone should first be taught boning of a small bird2 when this is accomplished1 larger birds1 chickens1 and turkeys may easily be done1 the processes varying but little4 ,in large birds tendons are drawn from legs1 and the wings are left on and boned4 ,how to ,bone a ,bird ,in buying birds for boning1 select those which have been fresh killed1 dry picked1 and not drawn4 ,singe1 remove pinfeathers1 head1 and feet1 and cut off wings close to body4 ,lay bird on a board1 breast down4 ,begin at neck and with sharp knife cut through the skin the entire length of body4 ,scrape the flesh from backbone until end of one shoulder-blade is found2 scrape flesh from shoulder-blade and continue around wing joint1 cutting through tendinous portions which are encountered2 then bone other side4 ,scrape skin from backbone the entire length of body1 working across the ribs4 ,free wishbone and collar-bones1 at same time removing crop and windpipe2 continue down breastbone1 particular care being taken not to break the skin as it lies very near bone1 or to cut the delicate membranes which enclose entrails4 ,scrape flesh from second joints and drumsticks1 laying it back and drawing off as a glove may be drawn from the hand4 ,withdraw carcass and put flesh back in its original shape4 ,in large birds where wings are boned1 scrape flesh to middle joint1 where bone should be broken1 leaving bone at tip end to assist in preserving shape4 ,how to ,measure ,correct measurements are absolutely necessary to insure the best results4 ,good judgment1 with experience1 has taught some to measure by sight2 but the majority need definite guides4 ,tin1 granite-ware1 and glass measuring cups1 divided in quarters or thirds1 holding one half-pint1 and tea and table spoons of regulation sizes1--which may be bought at any store where kitchen furnishings are sold1--and a case knife1 are essentials for correct measurement4 ,mixing-spoons1 which are little larger than tablespoons1 should not be confounded with the latter4 ,measuring ,ingredients4 ,flour1 meal1 powdered and confectioners' sugar1 and soda should be sifted before measuring4 ,mustard and baking-powder1 from standing in boxes1 settle1 therefore should be stirred to lighten2 salt frequently lumps1 and these lumps should be broken4 ,a cupful is measured level4 ,to measure a cupful1 put in the ingredient by spoonfuls or from a scoop1 round slightly1 and level with a case knife1 care being taken not to shake the cup4 ,a tablespoonful is measured level4 ,a teaspoonful is measured level4 ,to measure tea or table spoonfuls1 dip the spoon in the ingredient1 fill1 lift1 and level with a knife1 the sharp edge of knife being toward tip of spoon4 ,divide with knife lengthwise of spoon1 for a half-spoonful2 divide halves crosswise for quarters1 and quarters crosswise for eighths4 ,less than one-eighth of a teaspoonful is considered a few grains4 ,measuring ,liquids4 ,a cupful of liquid is all the cup will hold4 ,a tea or table spoonful is all the spoon will hold4 ,measuring ,butter1 ,lard1 etc4 ,to measure butter1 lard1 and other solid fats1 pack solidly into cup or spoon1 and level with a knife4 ,when dry ingredients1 liquids1 and fats are called for in the same recipe1 measure in the order given1 thereby using but one cup4 ,how to ,combine ,ingredients ,next to measuring comes care in combining1--a fact not always recognized by the inexperienced4 ,three ways are considered1--stirring1 beating1 and cutting and folding4 ,to stir1 mix by using circular motion1 widening the circles until all is blended4 ,stirring is the motion ordinarily employed in all cookery1 alone or in combination with beating4 ,to beat1 turn ingredient or ingredients over and over1 continually bringing the under part to the surface1 thus allowing the utensil used for beating to be constantly brought in contact with bottom of the dish and throughout the mixture4 ,to cut and fold1 introduce one ingredient into another ingredient or mixture by two motions3 with a spoon1 a repeated vertical downward motion1 known as cutting2 and a turning over and over of mixture1 allowing bowl of spoon each time to come in contact with bottom of dish1 is called folding4 ,these repeated motions are alternated until thorough blending is accomplished4 ,by stirring1 ingredients are mixed2 by beating1 a large amount of air is enclosed2 by cutting and folding1 air already introduced is prevented from escaping4 ,ways of ,preserving #a4 ,by ,freezing4 ,foods which spoil readily are frozen for transportation1 and must be kept packed in ice until used4 ,examples3 ,fish and poultry4 #b4 ,by ,refrigeration4 ,foods so preserved are kept in cold storage4 ,the cooling is accomplished by means of ice1 or by a machine where compressed gas is cooled and then permitted to expand4 ,examples3 meat1 milk1 butter1 eggs1 etc4 #c4 ,by ,canning4 ,which is preserving in air-tight glass jars1 or tin cans hermetically sealed4 ,when fruit is canned1 sugar is usually added4 #d4 ,by ,sugar4 ,examples3 fruit juices and condensed milk4 #e4 ,by ,exclusion of ,air4 ,foods are preserved by exclusion of air in other ways than canning4 ,examples3 grapes in bran1 eggs in lime water1 etc4 #f4 ,by ,drying4 ,drying consists in evaporation of nearly all moisture1 and is generally combined with salting1 except in vegetables and fruits4 #g4 ,by ,evaporation4 ,there are examples where considerable moisture remains1 though much is driven off4 ,example3 beef extract4 #h4 ,by ,salting4 ,there are two kinds of salting1--dry1 and corning or salting in brine4 ,examples3 salt codfish1 beef1 pork1 tripe1 etc4 #i4 ,by ,smoking4 ,some foods1 after being salted1 are hung in a closed room for several hours1 where hickory wood is allowed to smother4 ,examples3 ham1 beef1 and fish4 #aj4 ,by ,pickling4 ,vinegar1 to which salt is added1 and sometimes sugar and spices1 is scalded2 and cucumbers1 onions1 and various kinds of fruit are allowed to remain in it4 #aa4 ,by ,oil4 ,examples3 sardines1 anchovies1 etc4 #ab4 ,by ,antiseptics4 ,the least wholesome way is by the use of antiseptics4 ,borax and salicylic acid1 when employed1 should be used sparingly4 ,,table ,,of ,,measures ,,and ,,weights #b cups butter 7packed solidly7 #a pound #d cups flour 7pastry7 #a pound #b cups granulated sugar #a pound #b cups powdered cups #a pound #c cups confectioners' sugar #a pound #b cups brown sugar #a pound #b cups oatmeal #a pound #d cups rolled oats #a pound #b cups granulated corn meal #a pound #d cups rye meal #a pound #a cups rice #a pound #d cups ,graham flour #a pound #c cups entire wheat flour #a pound #d cups coffee #a pound #b cups finely chopped meat #a pound #i large eggs #a pound #a square ,baker's chocolate #a ounce cup almonds blanched and chopped #a ounce ,a few grains is less than one-eighth teaspoon4 #c teaspoons #a tablespoon #af tablespoons #a cup #b tablespoons butter #a ounce #d tablespoons flour #a ounce ,,time ,,tables ,,for ,,cooking ,boiling ,,articles ,,time ,hours ,minutes ,coffee #a to #c ,eggs1 soft cooked #f to #h ,eggs1 hard cooked #ce to #de ,mutton1 leg #b to #c ,ham1 weight #ab to #ad lbs4 #d to #e ,corned ,beef or ,tongue #c to #d ,turkey1 weight #i lbs4 #b to #c ,fowl1 weight #d to #e lbs4 #b to #c ,chicken1 weight #c lbs4 #a to #a ,lobster #be to #cj ,cod and ,haddock1 weight #c to #e lbs4 #bj to #cj ,halibut1 thick piece1 weight #b to #c lbs4 #cj ,bluefish and ,bass1 weight #d to #e lbs4 #dj to #de ,salmon1 weight #b to #c lbs4 #cj to #ce ,small ,fish #f to #aj ,potatoes1 white #bj to #cj ,potatoes1 sweet #ae to #be ,asparagus #bj to #cj ,peas #bj to #fj ,string ,beans #a to #b ,lima and other ,shell ,beans #a to #a ,beets1 young #de ,beets1 old #c to #d ,cabbage #ce to #fj ,oyster ,plant #de to #fj ,turnips #cj to #de ,onions #de to #fj ,parsnips #cj to #de ,spinach #be to #cj ,green ,corn #ab to #bj ,cauliflower #bj to #be ,brussels ,sprouts #ae to #bj ,tomatoes1 stewed #ae to #bj ,rice #bj to #be ,macaroni #bj to #cj ,broiling ,steak1 one inch thick #d to #f ,steak1 one and one-half inches thick #h to #aj ,lamb or ,mutton ,chops #f to #h ,lamb or ,mutton ,chops in paper cases #aj ,quails or ,squabs #h ,quails or ,squabs in paper cases #aj to #ab ,chickens #bj ,shad1 ,bluefish1 and ,whitefish #ae to #bj ,slices of ,fish1 ,halibut1 ,salmon1 and ,swordfish #ab to #ae ,small1 thin ,fish #e to #h ,liver and ,tripe #d to #e ,baking ,bread 7white loaf7 #de to #fj ,bread 7,graham loaf7 #ce to #de ,bread 7sticks7 #aj to #ae ,biscuits or ,rolls 7raised7 #ab to #bj ,biscuits 7baking-powder7 #ab to #ae ,gems #be to #cj ,muffins 7raised7 #cj ,muffins 7baking-powder7 #bj to #be ,corn ,cake 7thin7 #ae to #bj ,corn ,cake 7thick7 #cj to #ce ,gingerbread #bj to #cj ,cookies #f to #aj ,sponge ,cake #de to #fj ,cake 7layer7 #bj to #cj ,cake 7loaf7 #dj to #fj ,cake 7pound7 #a to #a ,cake 7fruit7 #a to #b ,cake 7wedding7 #c or steam #b hours and bake #a ,baked batter puddings #ce to #de ,bread puddings #a ,tapioca or ,rice ,pudding #a ,rice ,pudding 7poor man's7 #b to #c ,indian ,pudding #b to #c ,plum ,pudding #b to #c ,custard ,pudding #cj to #de ,custard 7baked in cups7 #bj to #be ,pies #cj to #ej ,tarts #ae to #bj ,patties #bj to #be ,vol-au-vent #ej to #fj ,cheese ,straws #h to #aj ,scalloped ,oysters #be to #cj ,scalloped dishes of cooked mixtures #ab to #ae ,baked ,beans #f to #h ,braised ,beef #c to #d ,beef1 sirloin or rib1 rare1 weight #e lbs4 #a #e ,beef1 sirloin or rib1 rare1 weight #aj lbs4 #a #cj ,beef1 sirloin or rib1 well done1 weight #e lbs4 #a #bj ,beef1 sirloin or rib1 well done1 weight #aj lbs4 #a #ej ,beef1 rump1 rare1 weight #aj lbs4 #a #ce ,beef1 rump1 well done1 weight #aj lbs4 #a #ee ,beef1 7fillet7 #bj to #cj ,mutton 7saddle7 #a to #a ,lamb 7leg7 #a to #a ,lamb 7fore-quarter7 #a to #a ,lamb 7chops7 in paper cases #ae to #bj ,veal 7leg7 #c to #d ,veal 7loin7 #b to #c ,pork 7chine or sparerib7 #c to #c ,chicken1 weight #c to #d lbs4 #a to #a ,turkey1 weight #i lbs4 #b to #c ,goose1 weight #i lbs4 #b ,duck 7domestic7 #a to #a ,duck 7wild7 #bj to #cj ,grouse #be to #cj ,partridge #de to #ej ,pigeons 7potted7 #b ,fish 7thick71 weight #c to #d lbs4 #de to #fj ,fish 7small7 #bj to #cj ,frying ,muffins1 ,fritters1 and ,doughnuts #c to #e ,croquettes and ,fishballs #a ,potatoes1 raw #d to #h ,breaded ,chops #e to #h ,fillets of ,fish #d to #f ,smelts1 ,trout1 and other small ,fish #c to #e ,,note4--,length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat4 ,,chapter ,,iii ,,beverages ,a beverage is any drink4 ,water is the beverage provided for man by ,nature4 ,water is an essential to life4 ,all beverages contain a large percentage of water1 therefore their uses should be considered3-- ,i4 ,to quench thirst4 ,,ii4 ,to introduce water into the circulatory system4 ,,iii4 ,to regulate body temperature4 ,,iv4 ,to assist in carrying off waste4 ,v4 ,to nourish4 ,,vi4 ,to stimulate the nervous system and various organs4 ,,vii4 ,for medicinal purposes4 ,freshly boiled water should be used for making hot beverages2 freshly drawn water for making cold beverages4 ,,tea ,tea is used by more than one-half the human race2 and1 although the ,united ,states is not a tea-drinking country1 one and one-half pounds are consumed per capita per annum4 ,all tea is grown from one species of shrub1 ,thea1 the leaves of which constitute the tea of commerce4 ,climate1 elevation1 soil1 cultivation1 and care in picking and curing all go to make up the differences4 ,first-quality tea is made from young1 whole leaves4 ,two kinds of tea are considered3-- ,black tea1 made from leaves which have been allowed to ferment before curing4 ,green tea1 made from unfermented leaves artificially colored4 ,the best black tea comes from ,india and ,ceylon4 ,some familiar brands are ,oolong1 ,formosa1 ,english ,breakfast1 ,orange ,pekoe1 and ,flowery ,pekoe4 ,the last two named1 often employed at the 8five o'clock tea10 command high prices2 they are made from the youngest leaves4 ,orange ,pekoe is scented with orange leaves4 ,the best green tea comes from ,japan4 ,some familiar brands are ,hyson1 ,japan1 and ,gunpowder4 ,from analysis1 it has been found that tea is rich in proteid1 but taken as an infusion acts as a stimulant rather than as a nutrient4 ,the nutriment is gained from sugar and milk served with it4 ,the stimulating property of tea is due to the alkaloid1 theine1 together with an essential oil2 it contains an astringent1 tannin4 ,black tea contains less theine1 essential oil1 and tannin than green tea4 ,the tannic acid1 developed from the tannin by infusion1 injures the coating of the stomach4 ,although tea is not a substitute for food1 it appears so for a considerable period of time1 as its stimulating effect is immediate4 ,it is certain that less food is required where much tea is taken1 for by its use there is less wear of the tissues1 consequently need of repair4 ,when taken to excess1 it so acts on the nervous system as to produce sleeplessness or insomnia1 and finally makes a complete wreck of its victim4 ,taken in moderation1 it acts as a mild stimulant1 and ingests a considerable amount of water into the system2 it heats the body in winter1 and cools the body in summer4 ,children should never be allowed to drink tea1 and it had better be avoided by the young1 while it may be indulged in by the aged1 as it proves a valuable stimulant as the functional activities of the stomach become weakened4 ,freshly boiled water should be used for making tea4 ,boiled1 because below the boiling-point the stimulating property1 theine1 would not be extracted4 ,freshly boiled1 because long cooking renders it flat and insipid to taste on account of escape of its atmospheric gases4 ,tea should always be infused1 never boiled4 ,long steeping destroys the delicate flavor by developing a larger amount of tannic acid4 ,how to ,make ,tea #c teaspoons tea #b cups boiling water ,scald an earthen or china teapot4 ,put in tea1 and pour on boiling water4 ,let stand on back of range or in a warm place five minutes4 ,strain and serve immediately1 with or without sugar and milk4 ,avoid second steeping of leaves with addition of a few fresh ones4 ,if this is done1 so large an amount of tannin is extracted that various ills are apt to follow4 ,five o',clock ,tea ,when tea is made in dining or drawing-room1 a 8,five o',clock ,tea-kettle0 7,samovar71 and tea-ball or teapot are used4 ,russian ,tea ,follow recipe for making tea4 ,russian ,tea may be served hot or cold1 but always without milk4 ,a thin slice of lemon1 from which seeds have been removed1 or a few drops of lemon juice1 is allowed for each cup4 ,sugar is added according to taste4 ,in ,russia a preserved strawberry to each cup is considered an improvement4 ,we imitate our ,russian friends by garnishing with a candied cherry4 ,de ,john's ,tea ,follow recipe for making tea and serve hot1 allowing three whole cloves to each cup4 ,sugar is added according to taste4 ,iced ,tea #d teaspoons tea #b cups boiling water ,follow recipe for making tea4 ,strain into glasses one-third full of cracked ice4 ,sweeten to taste1 and allow one slice lemon to each glass tea4 ,the flavor is much finer by chilling the infusion quickly4 ,wellesley ,tea ,make same as ,iced ,tea1 having three crushed mint leaves in each glass into which the hot infusion is strained4 ,illustration3 ,,five ,o',,clock ,,tea ,,service4--,page #cd4 ,illustration3 ,,chocolate ,,service4--,page #da4 ,illustration3 ,,coffee ,,percolators ,,and ,,pot4--,page #ch4 ,illustration3 ,,after-,,dinner ,,coffee ,,service4--,page #ch4 ,,coffee ,the coffee-tree is native to ,abyssinia1 but is now grown in all tropical countries4 ,it belongs to the genus ,coffea1 of which there are about twenty-two species4 ,the seeds of berries of coffee-trees constitute the coffee of commerce4 ,each berry contains two seeds1 with exception of maleberry1 which is a single round seed4 ,in their natural state they are almost tasteless2 therefore color1 shape1 and size determine value4 ,formerly1 coffee was cured by exposure to the sun2 but on account of warm climate and sudden rainfalls1 coffee was often injured4 ,by the new method coffee is washed1 and then dried by steam heat4 ,in coffee plantations1 trees are planted in parallel rows1 from six to eight feet apart1 and are pruned so as never to exceed six feet in height4 ,banana-trees are often grown in coffee plantations1 advantage being taken of their outspreading leaves1 which protect coffee-trees from direct rays of the sun4 ,brazil produces about two-thirds the coffee used4 ,central ,america1 ,java1 and ,arabia are also coffee centres4 ,tea comes to us ready for use2 coffee needs roasting4 ,in process of roasting the seeds increase in size1 but lose fifteen per cent in weight4 ,roasting is necessary to develop the delightful aroma and flavor4 ,java coffee is considered finest4 ,mocha commands a higher price1 owing to certain acidity and sparkle1 which alone is not desirable2 but when combined with ,java1 in proportion of two parts ,java to one part ,mocha1 the coffee best suited to average taste is made4 ,some people prefer ,maleberry ,java2 so especial care is taken to have maleberries separated1 that they may be sold for higher price4 ,old ,government ,java has deservedly gained a good reputation1 as it is carefully inspected1 and its sale controlled by ,dutch government4 ,strange as it may seem to the consumer1 all coffee sold as ,java does not come from the island of ,java4 ,any coffee1 wherever grown1 having same characteristics and flavor1 is sold as ,java4 ,the same is true of other kinds of coffee4 ,the stimulating property of coffee is due to the alkaloid caffeine1 together with an essential oil4 ,like tea1 it contains an astringent4 ,coffee is more stimulating than tea1 although1 weight for weight1 tea contains about twice as much theine as coffee contains caffeine4 ,the smaller proportion of tea used accounts for the difference4 ,a cup of coffee with breakfast1 and a cup of tea with supper1 serve as a mild stimulant for an adult1 and form a valuable food adjunct1 but should never be found in the dietary of a child or dyspeptic4 ,coffee taken in moderation quickens action of the heart1 acts directly upon the nervous system1 and assists gastric digestion4 ,fatigue of body and mind are much lessened by moderate use of coffee2 severe exposure to cold can be better endured by the coffee drinker4 ,in times of war1 coffee has proved more valuable than alcoholic stimulants to keep up the enduring power of soldiers4 ,coffee acts as an antidote for opium and alcoholic poisoning4 ,tea and coffee are much more readily absorbed when taken on an empty stomach2 therefore this should be avoided except when used for medicinal purposes4 ,coffee must be taken in moderation2 its excessive use means palpitation of the heart1 tremor1 insomnia1 and nervous prostration4 ,coffee is often adulterated with chiccory1 beans1 peas1 and various cereals1 which are colored1 roasted1 and ground4 ,by many1 a small amount of chiccory is considered an improvement1 owing to the bitter principle and volatile oil which it contains4 ,chiccory is void of caffeine4 ,the addition of chiccory may be detected by adding cold water to supposed coffee2 if chiccory is present1 the liquid will be quickly discolored1 and chiccory will sink2 pure coffee will float4 ,buying of ,coffee4 ,coffee should be bought for family use in small quantities1 freshly roasted and ground2 or1 if one has a coffee-mill1 it may be ground at home as needed4 ,after being ground1 unless kept air tight1 it quickly deteriorates4 ,if not bought in air-tight cans1 with tight-fitting cover1 or glass jar1 it should be emptied into canister as soon as brought from grocer's4 ,coffee may be served as filtered coffee1 infusion of coffee1 or decoction of coffee4 ,commonly speaking1 boiled coffee is preferred1 and is more economical for the consumer4 ,coffee is ground fine1 coarse1 and medium2 and the grinding depends on the way in which it is to be made4 ,for filtered coffee have it finely ground2 for boiled1 coarse or medium4 ,filtered ,coffee 7,french or ,percolated7 #a cup coffee 7finely ground7 #f cups boiling water ,various kinds of coffee pots are on the market for making filtered coffee4 ,they all contain a strainer to hold coffee without allowing grounds to mix with infusion4 ,some have additional vessel to hold boiling water1 upon which coffee-pot may rest4 ,place coffee in strainer1 strainer in coffee-pot1 and pot on the range4 ,add gradually boiling water1 and allow it to filter4 ,cover between additions of water4 ,if desired stronger1 re-filter4 ,serve at once with cut sugar and cream4 ,put sugar and cream in cup before hot coffee4 ,there will be perceptible difference if cream is added last4 ,if cream is not obtainable1 scalded milk may be substituted1 or part milk and part cream may be used1 if a diluted cup of coffee is desired4 ,boiled ,coffee #a cup coffee #a egg #a cup cold water #f cups boiling water ,scald granite-ware coffee-pot4 ,wash egg1 break1 and beat slightly4 ,dilute with one-half the cold water1 add crushed shell1 and mix with coffee4 ,turn into coffee-pot1 pour on boiling water1 and stir thoroughly4 ,place on front of range1 and boil three minutes4 ,if not boiled1 coffee is cloudy2 if boiled too long1 too much tannic acid is developed4 ,the spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma4 ,stir and pour some in a cup to be sure that spout is free from grounds4 ,return to coffee-pot and repeat4 ,add remaining cold water1 which perfects clearing4 ,cold water being heavier than hot water sinks to the bottom1 carrying grounds with it4 ,place on back of range for ten minutes1 where coffee will not boil4 ,serve at once4 ,if any is left over1 drain from grounds1 and reserve for making of jelly or other dessert4 ,egg-shells may be saved and used for clearing coffee4 ,three egg-shells are sufficient to effect clearing where one cup of ground coffee is used4 ,the shell performs no office in clearing except for the albumen which clings to it4 ,burnett's ,crystal ,coffee ,settler1 or salt fish-skin1 washed1 dried1 and cut in inch pieces1 is used for same purpose4 ,coffee made with an egg has a rich flavor which egg alone can give4 ,where strict economy is necessary1 if great care is taken1 egg may be omitted4 ,coffee so made should be served from range1 as much motion causes it to become roiled4 ,tin is an undesirable material for a coffee-pot1 as tannic acid acts on such metal and is apt to form a poisonous compound4 ,when coffee and scalded milk are served in equal proportions1 it is called ,caf au lait4 ,coffee served with whipped cream is called ,vienna ,coffee4 ,to ,make a ,small ,pot of ,coffee4 ,mix one cup ground coffee with one egg1 slightly beaten1 and crushed shell4 ,to one-third of this amount add one-third cup cold water4 ,turn into a scalded coffee-pot1 add one pint boiling water1 and boil three minutes4 ,let stand on back of range ten minutes2 serve4 ,keep remaining coffee and egg closely covered1 in a cool place1 to use two successive mornings4 ,to ,make ,coffee for ,one4 ,allow two tablespoons ground coffee to one cup cold water4 ,add coffee to cold water1 cover closely1 and let stand over night4 ,in the morning bring to a boiling-point4 ,if carefully poured1 a clear cup of coffee may be served4 ,after-,dinner ,coffee 7,black ,coffee1 or ,caf ,noir7 ,for after-dinner coffee use twice the quantity of coffee1 or half the amount of liquid1 given in previous recipes4 ,filtered coffee is often preferred where milk or cream is not used1 as is always the case with black coffee4 ,serve in after-dinner coffee cups1 with or without cut sugar4 ,coffee retards gastric digestion2 but where the stomach has been overtaxed by a hearty meal1 caf noir may prove beneficial1 so great are its stimulating effects4 ,,kola ,the preparations on the market made from the kola-nut have much the same effect upon the system as coffee and chocolate1 inasmuch as they contain caffeine and theobromine2 they are also valuable for their diastase and a milk-digesting ferment4 ,,cocoa ,,and ,,chocolate ,the cacao-tree 7,theobroma cacao7 is native to ,mexico4 ,although successfully cultivated between the twentieth parallels of latitude1 its industry is chiefly confined to ,mexico1 ,south ,america1 and the ,west ,indies4 ,cocoa and chocolate are both prepared from seeds of the cocoa bean4 ,the bean pod is from seven to ten inches long1 and three to four and one-half inches in diameter4 ,each pod contains from twenty to forty seeds1 imbedded in mucilaginous material4 ,cocoa beans are dried previous to importation4 ,like coffee1 they need roasting to develop flavor4 ,after roasting1 outer covering of bean is removed2 this covering makes what is known as cocoa shells1 which have little nutritive value4 ,the beans are broken and sold as cocoa nibs4 ,the various preparations of cocoa on the market are made from the ground cocoa nibs1 from which1 by means of hydraulic pressure1 a large amount of fat is expressed1 leaving a solid cake4 ,this in turn is pulverized and mixed with sugar1 and frequently a small amount of corn-starch or arrowroot4 ,to some preparations cinnamon or vanilla is added4 ,broma contains both arrowroot and cinnamon4 ,chocolate is made from cocoa nibs1 but contains a much larger proportion of fat than cocoa preparations4 ,bitter1 sweet1 or flavored chocolate is always sold in cakes4 ,the fat obtained from cocoa bean is cocoa butter1 which gives cocoa its principal nutrient4 ,cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant4 ,theobromine1 the active principle1 is almost identical with theine and caffeine in its composition and effects4 ,many people who abstain from the use of tea and coffee find cocoa indispensable4 ,not only is it valuable for its own nutriment1 but for the large amount of milk added to it4 ,cocoa may be well placed in the dietary of a child after his third year1 while chocolate should be avoided as a beverage1 but may be given as a confection4 ,invalids and those of weak digestion can take cocoa where chocolate would prove too rich4 ,cocoa ,shells #a cup cocoa shells #f cups boiling water ,boil shells and water three hours2 as water boils away it will be necessary to add more4 ,strain1 and serve with milk and sugar4 ,by adding one-third cup cocoa nibs1 a much more satisfactory drink is obtained4 ,cracked ,cocoa cup cracked cocoa #c pints boiling water ,boil cracked cocoa and water two hours4 ,strain1 and serve with milk and sugar4 ,if cocoa is pounded in a mortar and soaked over night in three pints water1 it will require but one hour's boiling4 ,breakfast ,cocoa #a tablespoons prepared cocoa #b tablespoons sugar #b cups boiling water #b cups milk ,few grains salt ,scald milk4 ,mix cocoa1 sugar1 and salt1 dilute with one-half cup boiling water to make smooth paste1 add remaining water1 and boil one minute2 turn into scalded milk and beat two minutes1 using ,dover egg-beater1 when froth will form1 preventing scum1 which is so unsightly2 this is known as milling4 ,reception ,cocoa #c tablespoons cocoa cup sugar ,a few grains salt #d cups milk cup boiling water ,scald milk4 ,mix cocoa1 sugar1 and salt1 adding enough boiling water to make a smooth paste2 add remaining water and boil one minute2 pour into scalded milk4 ,beat two minutes1 using ,dover egg-beater4 ,brandy ,cocoa #c tablespoons cocoa cup sugar #a cups boiling water #d cups milk #c teaspoons cooking brandy ,prepare as ,reception ,cocoa1 and add brandy before milling4 ,chocolate ,i #a squares ,baker's chocolate cup sugar ,few grains salt #a cup boiling water #c cups milk ,scald milk4 ,melt chocolate in small saucepan placed over hot water1 add sugar1 salt1 and gradually boiling water2 when smooth1 place on range and boil one minute2 add to scalded milk1 mill1 and serve in chocolate cups with whipped cream4 ,one and one-half ounces vanilla chocolate may be substitute for ,baker's chocolate2 being sweetened1 less sugar is required4 ,chocolate ,,ii ,prepare same as ,chocolate ,i41 substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk4 ,if sweetened condensed milk is used1 omit sugar4 ,chocolate ,,iii #b ozs4 sweetened chocolate #d cups milk ,few grains salt ,whipped cream ,scald milk1 add chocolate1 and stir until chocolate is melted4 ,bring to boiling-point1 mill1 and serve in chocolate cups with whipped cream sweetened and flavored4 ,,fruit ,,beverages ,lemonade #a cup sugar cup lemon juice #a pint water ,make syrup by boiling sugar and water twelve minutes2 add fruit juice1 cool1 and dilute with ice-water to suit individual tastes4 ,lemon syrup may be bottled and kept on hand to use as needed4 ,pineapple ,lemonade #a pint water #a quart ice-water #a cup sugar #a can grated pineapple ,juice #c lemons ,make syrup by boiling water and sugar ten minutes2 add pineapple and lemon juice1 cool1 strain1 and add ice-water4 ,orangeade ,make syrup as for ,lemonade4 ,sweeten orange juice with syrup1 and dilute by pouring over crushed ice4 ,mint ,julep #a quart water #b cups sugar #a pint claret wine #a cup strawberry juice #a cup orange juice ,juice #h lemons #a cups boiling water #ab sprigs fresh mint ,make syrup by boiling quart of water and sugar twenty minutes4 ,separate mint in pieces1 add to the boiling water1 cover1 and let stand in warm place five minutes1 strain1 and add to syrup2 add fruit juices1 and cool4 ,pour into punch-bowl1 add claret1 and chill with a large piece of ice2 dilute with water4 ,garnish with fresh mint leaves and whole strawberries4 ,claret ,punch #a quart cold water cup raisins #b cups sugar #b inch piece stick cinnamon ,few shavings lemon rind #a cups orange juice cup lemon juice #a pint claret wine ,put raisins in cold water1 bring slowly to boiling-point1 and boil twenty minutes2 strain1 add sugar1 cinnamon1 lemon rind1 and boil five minutes4 ,add fruit juice1 cool1 strain1 pour in claret1 and dilute with ice-water4 ,fruit ,punch ,i #a quart cold water #b cups sugar cup lemon juice #b cups chopped pineapple #a cup orange juice ,boil water1 sugar1 and pineapple twenty minutes2 add fruit juice1 cool1 strain1 and dilute with ice-water4 ,fruit ,punch ,,ii #a cup water #b cups sugar #a cup tea infusion #a quart ,apollinaris #b cups strawberry syrup ,juice #e lemons ,juice #e oranges #a can grated pineapple #a cup ,maraschino cherries ,make syrup by boiling water and sugar ten minutes2 add tea1 strawberry syrup1 lemon juice1 orange juice1 and pineapple2 let stand thirty minutes1 strain1 and add ice-water to make one and one-half gallons of liquid4 ,add cherries and ,apollinaris4 ,serve in punch-bowl1 with large piece of ice4 ,this quantity will serve fifty4 ,fruit ,punch ,,iii #a cup sugar #a cup hot tea infusion cup orange juice cup lemon juice #a pint ginger ale #a pint ,apollinaris ,few slices orange ,pour tea over sugar1 and as soon as sugar is dissolved add fruit juices4 ,strain into punch-bowl over a large piece of ice1 and just before serving add ale1 ,apollinaris1 and slices of orange4 ,fruit ,punch ,,iv #i oranges #f lemons #a cup grated pineapple #a cup raspberry syrup #a cups tea infusion #a cups sugar #a cup hot water #a quart ,apollinaris ,mix juice of oranges and lemons with pineapple1 raspberry syrup1 and tea2 then add a syrup made by boiling sugar and water fifteen minutes4 ,turn in punch-bowl over a large piece of ice4 ,chill thoroughly1 and just before serving add ,apollinaris4 ,ginger ,punch #a quart cold water #a cup sugar lb4 ,canton ginger cup orange juice cup lemon juice ,chop ginger1 add to water and sugar1 boil fifteen minutes2 add fruit juice1 cool1 strain1 and dilute with crushed ice4 ,champagne ,punch #a cup water #b cups sugar #a quart ,california champagne #d tablespoons brandy #b tablespoons ,medford rum #b tablespoons ,orange ,curaoa ,juice #b lemons #b cups tea infusion ,ice #a quart soda water ,make a syrup by boiling water and sugar ten minutes4 ,mix champagne1 brandy1 rum1 ,curaoa1 lemon juice1 and tea infusion4 ,sweeten to taste with syrup and pour into punch-bowl over a large piece of ice4 ,just before serving add soda water4 ,club ,punch #a cup water #b cups sugar #a quart ,burgundy #a cup rum cup brandy cup ,benedictine #a quart ,vichy #c sliced oranges can pineapple ,juice #b lemons #a cup tea infusion ,ice4 ,make a syrup by boiling water and sugar ten minutes4 ,mix remaining ingredients1 except ice1 sweeten to taste with syrup1 and pour into punch-bowl over a large piece of ice4 ,unfermented ,grape ,juice #aj lbs4 grapes #a cup water #c lbs4 sugar ,put grapes and water in granite stewpan4 ,heat until stones and pulp separate2 then strain through jelly bag1 add sugar1 heat to boiling-point1 and bottle4 ,this will make one gallon4 ,when served1 it should be diluted one-half with water4 ,illustration3 ,,punch ,,service4--,page #dc4 ,illustration3 ,,claret ,,cup ,,service4--,page #de4 ,illustration3 ,,double ,,loaves ,,of ,,milk ,,and ,,water ,,bread4--,page #ed4 ,illustration3 ,,boston ,,brown ,,bread4--,page #eg4 ,claret ,cup #a quart claret wine cup ,curaoa #a quart ,apollinaris cup orange juice #b tablespoons brandy ,sugar ,mint leaves ,cucumber rind #ab strawberries ,mix ingredients1 except ,apollinaris1 using enough sugar to sweeten to taste4 ,stand on ice to chill1 and add chilled ,apollinaris just before serving4 ,sauterne ,cup #a quart soda water #b cups ,sauterne wine ,rind orange ,rind lemon #b tablespoons ,orange ,curaoa cup sugar 7scant7 ,mint leaves ,few slices orange #ab strawberries ,add ,curaoa to rind of fruit and sugar2 cover1 and let stand two hours4 ,add ,sauterne1 strain1 and stand on ice to chill4 ,add chilled soda water1 mint leaves1 slices of orange1 and strawberries4 ,the success of cups depends upon the addition of charged water just before serving4 ,,chapter ,,iv ,,bread ,,and ,,bread ,,making ,bread is the most important article of food1 and history tells of its use thousands of years before the ,christian era4 ,many processes have been employed in making and baking2 and as a result1 from the first flat cake has come the perfect loaf4 ,the study of bread making is of no slight importance1 and deserves more attention than it receives4 ,considering its great value1 it seems unnecessary and wrong to find poor bread on the table2 and would that our standard might be raised as high as that of our friends across the water6 ,who does not appreciate the loaf produced by the ,french baker1 who has worked months to learn the art of bread making8 ,bread is made from flour of wheat1 or other cereals1 by addition of water1 salt1 and a ferment4 ,wheat flour is best adapted for bread making1 as it contains gluten in the right proportion to make the spongy loaf4 ,but for its slight deficiency in fat1 wheat bread is a perfect food2 hence arose the custom of spreading it with butter4 ,it should be remembered1 in speaking of wheat bread as perfect food1 that it must be made of flour rich in gluten4 ,next to wheat flour ranks rye in importance for bread making2 but it is best used in combination with wheat1 for alone it makes heavy1 sticky1 moist bread4 ,corn also needs to be used in combination with wheat for bread making1 for if used alone the bread will be crumbly4 ,the miller1 in order to produce flour which will make the white loaf 7so sightly to many71 in the process of grinding wheat has been forced to remove the inner bran coats1 so rich in mineral matter1 and much of the gluten intimately connected with them4 ,to understand better the details of bread making1 wheat1 from which bread is principally made1 should be considered4 ,a grain of wheat consists of 7#a7 an outer covering or husk1 which is always removed before milling2 7#b7 bran coats1 which contain mineral matter2 7#c7 gluten1 the proteid matter and fat2 and 7#d7 starch1 the centre and largest part of the grain4 ,wheat is distinguished as white and soft1 or red and hard4 ,the former is known as winter wheat1 having been sown in the fall1 and living through the winter2 the latter is known as spring wheat1 having been sown in the spring4 ,from winter wheat1 pastry flour1 sometimes called ,st4 ,louis1 is made2 from spring wheat1 bread flour1 also called ,haxall4 ,st4 ,louis flour takes its name from the old process of grinding2 ,haxall1 from the name of the inventor of the new process4 ,all flours are now milled by the same process4 ,for difference in composition of wheat flours1 consult table in ,chapter ,,vi on ,cereals4 ,wheat is milled for converting into flour by processes producing essentially the same results1 all requiring cleansing1 grinding1 and bolting4 ,entire wheat flour has only the outer husk removed1 the remainder of the kernel being finely ground4 ,graham flour1 confounded with entire wheat1 is too often found to be an inferior flour1 mixed with coarse bran4 ,grinding is accomplished by one of four systems3 7#a7 low milling2 7#b7 ,hungarian system1 or high milling2 7#c7 roller-milling2 and 7#d7 by a machine known as disintegrator4 ,in low milling process1 grooved stones are employed for grinding4 ,the stones are enclosed in a metal case1 and provision is made within case for passage of air to prevent wheat from becoming overheated4 ,the lower stone being permanently fixed1 the upper stone being so balanced above it that grooves may exactly correspond1 when upper stone rotates1 sharp edges of grooves meet each other1 and operate like a pair of scissors4 ,by this process flour is made ready for bolting by one grinding4 ,in high milling process1 grooved stones are employed1 but are kept so far apart that at first the wheat is only bruised1 and a series of grindings and siftings is necessary4 ,this process is applicable only to the hardest wheats1 and is partially supplanted by roller-milling4 ,in roller-milling1 wheat is subjected to action of a pair of steel or chilled-iron horizontal rollers1 having toothed surfaces4 ,they revolve in opposite directions1 at different rates of speed1 and have a cutting action4 ,porcelain rollers1 with rough surfaces1 are sometimes employed4 ,in this system1 grinding is accomplished by cutting rather than crushing4 8,the disintegrator consists of a pair of circular metal disks1 set face to face1 studded with circles of projecting bars so arranged that circles of bars on one disk alternate with those of the other4 ,the disks are mounted on the same centre1 and so closely set to one another that projecting bars of one disk come quite close to plane surface of the other4 ,they are enclosed within an external casing4 ,the disks are caused to rotate in opposite directions with great rapidity1 and the grain is almost instantaneously reduced to a powder40 ,after grinding comes bolting1 by which process the different grades of flour are obtained4 ,the ground wheat is placed in octagonal cylinders 7covered with silk or linen bolting-cloth of different degrees of fineness71 which are allowed to rotate1 thus forcing the wheat through4 ,the flour from first siftings contains the largest percentage of gluten4 ,flour is branded under different names to suit manufacturer or dealer4 ,in consequence1 the same wheat1 milled by the same process1 makes flour which is sold under different names4 ,in buying flour1 whether bread or pastry1 select the best kept by your grocer4 ,some of the well-known brands of bread flour are ,king ,arthur1 ,swan's ,down1 ,bridal ,veil1 ,columbia1 ,washburn's ,extra1 and ,pillbury's ,best2 of pastry1 ,best ,st4 ,louis4 ,bread flour should be used in all cases where yeast is called for1 with few exceptions2 in other cases1 pastry flour4 ,the difference between bread and pastry flour may be readily determined4 ,take bread flour in the hand1 close hand tightly1 then open1 and flour will not keep in shape2 if allowed to pass through fingers it will feel slightly granular4 ,take pastry flour in the hand1 close hand tightly1 open1 and flour will be in shape1 having impression of the lines of the hand1 and feeling soft and velvety to touch4 ,flour should always be sifted before measuring4 ,entire wheat flour differs from ordinary flour inasmuch as it contains all the gluten found in wheat1 the outer husk of kernels only being removed1 the remainder ground to different degrees of fineness and left unbolted4 ,such flours are sold by the different health food companies1 who have agencies in the large cities4 ,franklin ,mills1 ,old ,grist ,mill1 and ,health ,food flours are included in this class4 ,gluten1 the proteid of wheat1 is a gray1 tough1 elastic substance1 insoluble in water4 ,on account of its great power of expansion1 it holds the gas developed in bread dough by fermentation1 which otherwise would escape4 ,yeast ,yeast is a microscopic plant of fungous growth1 and is the lowest form of vegetable life4 ,it consists of spores1 or germs1 found floating in air1 and belongs to a family of which there are many species4 ,these spores grow by budding and division1 and multiply very rapidly under favorable conditions1 and produce fermentation4 ,fermentation is the process by which1 under influence of air1 warmth1 moisture1 and some ferment1 sugar 7or dextrose1 starch converted into sugar7 is changed into alcohol 7,c#b;,h#e;,,ho7 and carbon dioxide 7,,co#b74 ,the product of all fermentation is the same4 ,three kinds are considered1--alcoholic1 acetic1 and lactic4 ,where bread dough is allowed to ferment by addition of yeast1 the fermentation is alcoholic2 where alcoholic fermentation continues too long1 acetic fermentation sets in1 which is a continuation of alcoholic4 ,lactic fermentation is fermentation which takes place when milk sours4 ,liquid1 dry1 or compressed yeast may be used for raising bread4 ,the compressed yeast cakes done up in tinfoil have long proved satisfactory1 and are now almost universally used1 having replaced the home-made liquid yeast4 ,never use a yeast cake unless perfectly fresh1 which may be determined by its light color and absence of dark streaks4 ,the yeast plant is killed at #bab ,f42 life is suspended1 but not entirely destroyed1 #cb ,f4 ,the temperature best suited for its growth is from #fe to #fh ,f4 ,the most favorable conditions for the growth of yeast are a warm1 moist1 sweet1 nitrogenous soil4 ,these must be especially considered in bread making4 ,bread ,making ,fermented bread is made by mixing to a dough1 flour1 with a definite quantity of water1 milk1 or water and milk1 salt1 and a ferment4 ,sugar is usually added to hasten fermentation4 ,dough is then kneaded that the ingredients may be thoroughly incorporated1 covered1 and allowed to rise in a temperature of #fh ,f41 until dough has doubled its bulk4 ,this change has been caused by action of the ferment1 which attacks some of the starch in flour1 and changes it to sugar1 and sugar in turn to alcohol and carbon dioxide1 thus lightening the whole mass4 ,dough is then kneaded a second time to break bubbles and distribute evenly the carbon dioxide4 ,it is shaped in loaves1 put in greased bread pans 7they being half filled71 covered1 allowed to rise in temperature same as for first rising1 to double its bulk4 ,if risen too long1 it will be full of large holes2 if not risen long enough1 it will be heavy and soggy4 ,if pans containing loaves are put in too hot a place while rising1 a heavy streak will be found near bottom of loaf4 ,how to ,shape ,loaves and ,biscuits4 ,to shape bread dough in loaves1 divide dough in parts1 each part large enough for a loaf1 knead until smooth1 and if possible avoid seams in under part of loaf4 ,if baked in brick pan1 place two loaves in one pan1 brushed between with a little melted butter4 ,if baked in long shallow pan1 when well kneaded1 roll with both hands to lengthen1 care being taken that it is smooth and of uniform thickness4 ,where long loaves are baked on sheets1 shape and roll loosely in a towel sprinkled with corn meal for last rising4 ,to shape bread dough in biscuits1 pull or cut off as many small pieces 7having them of uniform size7 as there are to be biscuits4 ,flour palms of hands slightly2 take up each piece and shape separately1 lifting1 with thumb and first two fingers of right hand1 and placing in palm of left hand1 constantly moving dough round and round1 while folding towards the centre2 when smooth1 turn it over and roll between palms of hands4 ,place in greased pans near together1 brushed between with a little melted butter1 which will cause biscuits to separate easily after baking4 ,for finger rolls1 shape biscuits and roll with one hand on part of board where there is no flour1 until of desired length1 care being taken to make smooth1 of uniform size1 and round at ends4 ,biscuits may be shaped in a great variety of ways1 but they should always be small4 ,large biscuits1 though equally good1 never tempt one by their daintiness4 ,bread is often brushed over with milk before baking1 to make a darker crust4 ,where bread is allowed to rise over night1 a small piece of yeast cake must be used2 one-fourth yeast cake to one pint liquid is sufficient1 one-third yeast cake to one quart liquid4 ,bread mixed and baked during the day requires a larger quantity of yeast2 one yeast cake1 or sometimes even more1 to one pint of liquid4 ,bread dough mixed with a large quantity of yeast should be watched during rising1 and cut down as soon as mixture doubles its bulk4 ,if proper care is taken1 the bread will be found most satisfactory1 having neither 8yeasty0 nor sour taste4 ,fermented bread was formerly raised by means of leaven4 ,baking of ,bread ,bread is baked3 7#a7 ,to kill ferment1 7#b7 to make soluble the starch1 7#c7 to drive off alcohol and carbon dioxide1 and 7#d7 to form brown crust of pleasant flavor4 ,bread should be baked in a hot oven4 ,if the oven be too hot the crust will brown quickly before the heat has reached the centre1 and prevent further rising2 loaf should continue rising for first fifteen minutes of baking1 when it should begin to brown1 and continue browning for the next twenty minutes4 ,the last fifteen minutes it should finish baking1 when the heat may be reduced4 ,when bread is done1 it will not cling to sides of pan1 and may be easily removed4 ,biscuits require more heat than loaf bread1 should continue rising the first five minutes1 and begin to brown in eight minutes4 ,experience is the best guide for testing temperature of oven4 ,various oven thermometers have been made1 but none have proved practical4 ,bread may be brushed over with melted butter1 three minutes before removal from oven1 if a more tender crust is desired4 ,care of ,bread after ,baking ,remove loaves at once from pans1 and place side down on a wire bread or cake cooler4 ,if a crisp crust is desired1 allow bread to cool without covering2 if soft crust1 cover with a towel during cooling4 ,when cool1 put in tin box or stone jar1 and cover closely4 ,never keep bread wrapped in cloth1 as the cloth will absorb moisture and transmit an unpleasant taste to bread4 ,bread tins or jars should be washed and scalded twice a week in winter1 and every other day in summer2 otherwise bread is apt to mould4 ,as there are so many ways of using small and stale pieces of bread1 care should be taken that none is wasted4 ,unfermented bread is raised without a ferment1 the carbon dioxide being produced by the use of soda 7alkaline salt7 and an acid4 ,soda1 employed in combination with cream of tartar1 for raising mixtures1 in proportion of one-third soda to two-thirds cream of tartar1 was formerly used to a great extent1 but has been generally superseded by baking powder4 ,soda bicarbonate 7,na,h,c,o#c7 is manufactured from sodium chloride 7,na,cl71 common salt or cryolite4 ,baking powder is composed of soda and cream of tartar in definite1 correct proportions1 mixed with small quantity of dry material 7flour or corn-starch7 to keep action from taking place4 ,if found to contain alum or ammonia1 it is impure4 ,in using baking powder1 allow two teaspoons baking powder to each cup of flour1 when eggs are not used2 to egg mixtures allow one and one-half teaspoons baking powder4 ,when a recipe calls for soda and cream of tartar1 in substituting baking powder use double amount of cream of tartar given4 ,these rules apply to the various soda and cream of tartar baking powders on the market4 ,horsford's ,baking ,powder1 the only mineral one1 requires one-third less than others4 ,soda and cream of tartar1 or baking powder mixtures1 are made light by liberation of gas in mixture2 the gas in soda is set free by the acid in cream of tartar2 in order to accomplish this1 moisture and heat are both required4 ,as soon as moisture is added to baking powder mixtures1 the gas will begin to escape2 hence the necessity of baking as soon as possible4 ,if baking powder only is used for raising1 put mixture to be cooked in a hot oven4 ,cream of tartar 7,,hkc#d,o#f;,h#d7 is obtained from argols found adhering to bottom and sides of wine casks1 which are ninety per cent cream of tartar4 ,the argols are ground and dissolved in boiling water1 coloring matter removed by filtering through animal charcoal1 and by a process of recrystallization the cream of tartar of commerce is obtained4 ,the acid found in molasses1 sour milk1 and lemon juice will liberate gas in soda1 but the action is much quicker than when cream of tartar is used4 ,fermented and unfermented breads are raised to be made light and porous1 that they may be easily acted upon by the digestive ferments4 ,some mixtures are made light by beating sufficiently to enclose a large amount of air1 and when baked in a hot oven air is forced to expand4 ,aerated bread is made light by carbon dioxide forced into dough under pressure4 ,the carbon dioxide is generated from sulphuric acid and lime4 ,aerated bread is of close texture1 and has a flavor peculiar to itself4 ,it is a product of the baker's skill1 but has found little favor except in few localities4 ,water ,bread #b cups boiling water #a tablespoon butter #a tablespoon lard #a tablespoon sugar #a teaspoons salt yeast cake dissolved in cup lukewarm water #f cups sifted flour ,put butter1 lard1 sugar1 and salt in bread raiser1 or large bowl without a lip2 pour on boiling water2 when lukewarm1 add dissolved yeast cake and five cups of flour2 then stir until thoroughly mixed1 using a knife or mixing-spoon4 ,add remaining flour1 mix1 and turn on a floured board1 leaving a clean bowl2 knead until mixture is smooth1 elastic to touch1 and bubbles may be seen under the surface4 ,some practice is required to knead quickly1 but the motion once acquired will never be forgotten4 ,return to bowl1 cover with a clean cloth kept for the purpose1 and board or tin cover2 let rise over night in temperature of #fe ,f4 ,in morning cut down3 this is accomplished by cutting through and turning over dough several times with a case knife1 and checks fermentation for a short time2 dough may be again raised1 and recut down if it is not convenient to shape into loaves or biscuits after first cutting4 ,when properly cared for1 bread need never sour4 ,toss on board slightly floured1 knead1 shape into loaves or biscuits1 place in greased pans1 having pans nearly half full4 ,cover1 let rise again to double its bulk1 and bake in hot oven4 7,see ,baking of ,bread and ,time ,table for ,baking47 ,this recipe will make a double loaf of bread and pan of biscuit4 ,cottolene1 coto suet1 or beef drippings may be used for shortening1 one-third less being required4 ,bread shortened with butter has a good flavor1 but is not as white as when lard is used4 ,milk and ,water ,bread #a cup scalded milk #a cup boiling water #a tablespoon lard #a tablespoon butter #a teaspoon salt #a yeast cake dissolved in cup lukewarm water #f cups sifted flour1 or one cup white flour and enough entire wheat flour to knead ,prepare and bake as ,water ,bread4 ,when entire wheat flour is used add three tablespoons molasses4 ,bread may be mixed1 raised1 and baked in five hours1 by using one yeast cake4 ,bread made in this way has proved most satisfactory4 ,it is usually mixed in the morning1 and the cook is able to watch the dough while rising and keep it at uniform temperature4 ,it is often desirable to place bowl containing dough in pan of water1 keeping water at uniform temperature of from #ie to #ajj ,f4 ,cooks who have not proved themselves satisfactory bread makers are successful when employing this method4 ,entire ,wheat ,bread #b cups scalded milk cup sugar or cup molasses #a teaspoon salt #a yeast cake dissolved in cup lukewarm water #d cups coarse entire wheat flour ,add sweetening and salt to milk2 cool1 and when lukewarm add dissolved yeast cake and flour2 beat well1 cover1 and let rise to double its bulk4 ,again beat1 and turn into greased bread pans1 having pans one-half full2 let rise1 and bake4 ,entire ,wheat ,bread should not quite double its bulk during last rising4 ,this mixture may be baked in gem pans4 ,german ,caraway ,bread ,follow recipe for ,milk and ,water ,bread 7see p4 #ed71 using rye flour in place of entire wheat flour1 and one tablespoon sugar for sweetening4 ,after first rising while kneading add one-third tablespoon caraway seed4 ,shape1 let rise again1 and bake in a loaf4 ,entire ,wheat and ,white ,flour ,bread ,use same ingredients as for ,entire ,wheat ,bread1 with exception of flour4 ,for flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour4 ,the dough should be slightly kneaded1 and if handled quickly will not stick to board4 ,loaves and biscuits should be shaped with hands instead of pouring into pans1 as in ,entire ,wheat ,bread4 ,graham ,bread #b cups hot liquid 7water1 or milk and water7 cup molasses #a teaspoons salt yeast cake dissolved in cup lukewarm water #c cups flour #c cups ,graham flour ,prepare and bake as ,entire ,wheat ,bread4 ,the bran remaining in sieve after sifting ,graham flour should be discarded4 ,third ,bread #b cups lukewarm water #a yeast cake tablespoon salt cup molasses #a cup rye flour #a cup granulated corn meal #c cups flour ,dissolve yeast cake in water1 add remaining ingredients1 and mix thoroughly4 ,let rise1 shape1 let rise again1 and bake as ,entire ,wheat ,bread4 ,rolled ,oats ,bread #b cups boiling water cup molasses tablespoon salt #a tablespoon butter yeast cake dissolved in cup lukewarm water #a cup ,rolled ,oats #d cups flour ,add boiling water to oats and let stand one hour2 add molasses1 salt1 butter1 dissolved yeast cake1 and flour2 let rise1 beat thoroughly1 turn into buttered bread pans1 let rise again1 and bake4 ,by using one-half cup less flour1 the dough is better suited for biscuits1 but1 being soft1 is difficult to handle4 ,to make shaping of biscuits easy1 take up mixture by spoonfuls1 drop into plate of flour1 and have palms of hands well covered with flour before attempting to shape4 ,rye ,biscuit #a cup boiling water #a cup rye flakes #b tablespoons butter cup molasses #a teaspoons salt #a yeast cake dissolved in #a cup lukewarm water ,flour ,make same as ,rolled ,oats ,bread4 ,rye ,bread #a cup scalded milk #a cup boiling water #a tablespoon lard #a tablespoon butter cup brown sugar #a teaspoons salt yeast cake dissolved in cup lukewarm water #c cups flour ,rye meal ,to milk and water add lard1 butter1 sugar1 and salt2 when lukewarm1 add dissolved yeast cake and flour1 beat thoroughly1 cover1 and let rise until light4 ,add rye meal until dough is stiff enough to knead2 knead thoroughly1 let rise1 shape in loaves1 let rise again1 and bake4 ,date ,bread ,use recipe for ,health ,food ,muffins 7see p4 #fg74 ,after the first rising1 while kneading1 add two-thirds cup each of ,english walnut meats cut in small pieces1 and dates stoned and cut in pieces4 ,shape in a loaf1 let rise in pan1 and bake fifty minutes in a moderate oven4 ,this bread is well adapted for sandwiches4 ,boston ,brown ,bread #a cup rye meal #a cup granulated corn meal #a cup ,graham flour tablespoon soda #a teaspoon salt cup molasses #b cups sour milk1 or #a cups sweet milk or water ,mix and sift dry ingredients1 add molasses and milk1 stir until well mixed1 turn into a well-buttered mould1 and steam three and one-half hours4 ,the cover should be buttered before being placed on mould1 and then tied down with string2 otherwise the bread in rising might force off cover4 ,mould should never be filled more than two-thirds full4 ,a melon mould or one-pound baking-powder boxes make the most attractive-shaped loaves1 but a five-pound lard pail answers the purpose4 ,for steaming1 place mould on a trivet in kettle containing boiling water1 allowing water to come half-way up around mould1 cover closely1 and steam1 adding1 as needed1 more boiling water4 ,new ,england ,brown ,bread #a cups stale bread #c cups cold water cup molasses #a teaspoons salt ,rye meal #a cups each ,granulated corn meal ,graham flour #c teaspoons soda ,soak bread in two cups of the water over night4 ,in the morning rub through colander1 add molasses1 dry ingredients mixed and sifted1 and remaining water4 ,stir until well mixed1 fill buttered one-pound baking-powder boxes two-thirds full1 cover1 and steam two hours4 ,indian ,bread #a cups ,graham flour #a cup ,indian meal tablespoon soda #a teaspoon salt cup molasses #a cups milk ,mix and steam same as ,boston ,brown ,bread4 ,steamed ,graham ,bread #c cups ,arlington meal #a cup flour #c teaspoons soda #a teaspoon salt #a cup molasses 7scant7 #b cups sour milk ,mix same as ,boston ,brown ,bread and steam four hours4 ,this bread may often be eaten when bread containing corn meal could not be digested4 ,parker ,house ,rolls #b cups scalded milk #c tablespoons butter #b tablespoons sugar #a teaspoon salt #a yeast cake dissolved in cup lukewarm water ,flour ,add butter1 sugar1 and salt to milk2 when lukewarm1 add dissolved yeast cake and three cups of flour4 ,beat thoroughly1 cover1 and let rise until light2 cut down1 and add enough flour to knead 7it will take about two and one-half cups74 ,let rise again1 toss on slightly floured board1 knead1 pat1 and roll out to one-third inch thickness4 ,shape with biscuit-cutter1 first dipped in flour4 ,dip the handle of a case knife in flour1 and with it make a crease through the middle of each piece2 brush over one-half of each piece with melted butter1 fold1 and press edges together4 ,place in greased pan1 one inch apart1 cover1 let rise1 and bake in hot oven twelve to fifteen minutes4 ,as rolls rise they will part slightly1 and if hastened in rising are apt to lose their shape4 ,illustration3 ,,sweet ,,french ,,rolls4--,page #fj4 ,illustration3 ,,parker ,,house ,,rolls2 ,,salad ,,rolls2 ,,clover ,,leaf ,,biscuit2 ,,sticks4--,page #ei4 ,illustration3 ,,swedish ,,tea ,,ring2 ,,swedish ,,tea ,,braid4--,page #fd4 ,illustration3 ,,coffee ,,cakes 7,,brioche74--,page #fb4 ,parker ,house ,rolls may be shaped by cutting or tearing off small pieces of dough1 and shaping round like a biscuit2 place in rows on floured board1 cover1 and let rise fifteen minutes4 ,with handle of large wooden spoon1 or toy rolling-pin1 roll through centre of each biscuit1 brush edge of lower halves with melted butter1 fold1 press lightly1 place in buttered pan one inch apart1 cover1 let rise1 and bake4 ,salad or ,dinner ,rolls ,use same ingredients as for ,parker ,house ,rolls1 allowing one-fourth cup butter4 ,shape in small biscuits1 place in rows on a floured board1 cover with cloth and pan1 and let rise until light and well puffed4 ,flour handle of wooden spoon and make a deep crease in middle of each biscuit1 take up1 and press edges together4 ,place closely in buttered pan1 cover1 let rise1 and bake twelve to fifteen minutes in hot oven4 ,from this same mixture crescents1 braids1 twists1 bow-knots1 clover leaves1 and other fancy shapes may be made4 ,sticks #a cup scalded milk cup butter #a tablespoons sugar teaspoon salt #a yeast cake dissolved in cup lukewarm water ,white #a egg #c cups flour ,add butter1 sugar1 and salt to milk2 when lukewarm1 add dissolved yeast cake1 white of egg well beaten1 and flour4 ,knead1 let rise1 shape1 let rise again1 and start baking in a hot oven1 reducing heat1 that sticks may be crisp and dry4 ,to shape sticks1 first shape as small biscuits1 roll on board 7where there is no flour7 with hands until eight inches in length1 keeping of uniform size and rounded ends1 which may be done by bringing fingers close to1 but not over1 ends of sticks4 ,salad ,sticks ,follow recipe for ,sticks4 ,let rise1 and add salt to dough1 allowing two teaspoons to each cup of dough4 ,shape in small sticks1 let rise again1 sprinkle with salt1 and bake in a slow oven4 ,if preferred glazed1 brush over with egg yolk slightly beaten and diluted with one-half tablespoon cold water4 ,swedish ,rolls ,use recipe for ,salad ,rolls4 ,roll to one-fourth inch thickness1 spread with butter1 and sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon1 one-third cup stoned raisins finely chopped1 and two tablespoons chopped citron2 roll up like jelly roll1 and cut in three-fourths inch pieces4 ,place pieces in pan close together1 flat side down4 ,again let rise1 and bake in a hot oven4 ,when rolls are taken from oven1 brush over with white of egg slightly beaten1 diluted with one-half tablespoon water2 return to oven to dry egg1 and thus glaze top4 ,sweet ,french ,rolls #a cup milk #a yeast cake dissolved in cup lukewarm water ,flour cup sugar #a teaspoon salt #a egg ,yolk one egg teaspoon mace cup melted butter ,scald milk2 when lukewarm1 add dissolved yeast cake and one and one-half cups flour2 beat well1 cover1 and let rise until light4 ,add sugar1 salt1 eggs well beaten1 mace1 and butter1 and enough more flour to knead2 knead1 let rise again1 shape1 and bake same as ,salad ,rolls1 or roll in a long strip to one-fourth inch in thickness1 spread with butter1 roll up like jelly roll1 and cut in one-inch pieces4 ,place pieces in pan close together1 flat side down4 ,a few gratings from the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace4 ,luncheon ,rolls cup scalded milk #b tablespoons sugar teaspoon salt yeast cake dissolved in #b tablespoons lukewarm water #b tablespoons melted butter #a egg ,few gratings from rind of lemon ,flour ,add sugar and salt to milk2 when lukewarm1 add dissolved yeast cake and three-fourths cup flour4 ,cover and let rise2 then add butter1 egg well beaten1 grated rind of lemon1 and enough flour to knead4 ,let rise again1 roll to one-half inch thickness1 shape with small biscuit-cutter1 place in buttered pan close together1 let rise again1 and bake4 ,french ,rusks #b cups scalded milk cup butter cup sugar #a teaspoon salt #a yeast cake dissolved in ,flour #a egg ,yolks #b eggs ,whites #b eggs teaspoon vanilla cup lukewarm water ,add butter1 sugar1 and salt to scalded milk2 when lukewarm add dissolved yeast cake and three cups flour4 ,cover and let rise2 add egg and egg yolks well beaten1 and enough flour to knead4 ,let rise again1 and shape as ,parker ,house ,rolls4 ,before baking1 make three parallel creases on top of each roll4 ,when nearly done1 brush over with whites of eggs beaten slightly1 diluted with one tablespoon cold water and vanilla4 ,sprinkle with sugar4 ,rusks 7,zweiback7 cup scalded milk teaspoon salt #b yeast cakes cup sugar cup melted butter #c eggs ,flour ,dissolve yeast cakes in milk2 when lukewarm1 add salt and one cup flour2 cover1 and let rise until very light2 then add sugar1 butter1 eggs unbeaten1 and flour enough to handle4 ,shape as finger rolls1 and place close together on a buttered sheet in parallel rows1 two inches apart2 let rise again and bake twenty minutes4 ,when cold1 cut diagonally in one-half inch slices1 and brown evenly in oven4 ,german ,coffee ,bread #a cup scalded milk cup butter1 or butter and lard cup sugar teaspoon salt #a egg yeast cake dissolved in cup lukewarm milk cup raisins stoned and cut in pieces ,add butter1 sugar1 and salt to milk2 when lukewarm1 add dissolved yeast cake1 egg well beaten1 flour to make stiff batter1 and raisins2 cover1 and let rise over night2 in morning spread in buttered dripping-pan one-half inch thick4 ,cover and let rise again4 ,before baking1 brush over with beaten egg1 and cover with following mixture3 ,melt three tablespoons butter1 add one-third cup sugar and one teaspoon cinnamon4 ,when sugar is partially melted1 add three tablespoons flour4 ,coffee ,cakes 7,brioche7 #a cup scalded milk cup yolks of eggs cup whole eggs cup butter cup sugar #b yeast cakes teaspoon extract lemon or #b pounded cardamon seeds #d cups flour ,french ,confectioner ,cool milk2 when lukewarm1 add yeast cakes1 and when they are dissolved add remaining ingredients1 and beat thoroughly with hand ten minutes2 let rise six hours4 ,keep in ice-box over night2 in morning turn on floured board1 roll in long rectangular piece one-fourth inch thick2 spread with softened butter1 fold from sides toward centre to make three layers4 ,cut off pieces three-fourths inch wide2 cover and let rise4 ,take each piece separately in hands and twist from ends in opposite directions1 coil and bring ends together at top of cake4 ,let rise in pans and bake twenty minutes in a moderate oven2 cool and brush over with confectioners' sugar1 moistened with boiling water to spread1 and flavored with vanilla4 ,coffee ,rolls #b cups milk #a yeast cakes ,butter cup each ,lard ,sugar ,flour #a egg teaspoon cinnamon #a teaspoon salt ,melted butter ,confectioners' sugar ,vanilla ,scald milk1 when lukewarm add yeast cakes1 and as soon as dissolved add three and one-half cups flour4 ,beat thoroughly1 cover1 and let rise2 then add butter1 lard1 sugar1 egg unbeaten1 cinnamon1 salt1 and flour enough to knead4 ,knead until well mixed1 cover1 and let rise4 ,turn mixture on a floured cloth4 ,roll into a long1 rectangular piece one-fourth inch thick4 ,brush over with melted butter1 fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide4 ,cover and let rise4 ,take each piece separately in hands and twist from ends in opposite directions1 then shape in a coil4 ,place in buttered pans1 cover1 again let rise1 and bake in a moderate oven twenty minutes4 ,cool slightly1 and brush over with confectioners' sugar moistened with boiling water and flavored with vanilla4 ,swedish ,bread #b cups scalded milk #a yeast cake ,flour cup melted butter cup sugar #a egg1 well beaten teaspoon salt #a teaspoon almond extract ,add yeast cake to one-half cup milk which has been allowed to cool until lukewarm2 as soon as dissolved add one-half cup flour1 beat thoroughly1 cover1 and let rise4 ,when light1 add remaining milk and four and one-half cups flour4 ,stir until thoroughly mixed1 cover1 and again let rise2 then add remaining ingredients and one and one-half cups flour4 ,toss on a floured cloth and knead1 using one-half cup flour1 cover1 and again let rise4 ,shape as ,swedish ,tea ,braid or ,tea ,ring ,i or ,,ii1 and bake4 ,swedish ,tea ,braid4 ,cut off three pieces of mixture of equal size and roll1 using the hands1 in pieces of uniform size2 then braid4 ,put on a buttered sheet1 cover1 let rise1 brush over with yolk of one egg1 slightly beaten1 and diluted with one-half tablespoon cold water1 and sprinkle with finely chopped blanched almonds4 ,bake in a moderate oven4 ,swedish ,tea ,ring ,i4 ,shape as tea braid1 form in shape of ring1 and proceed as with tea braid1 having almonds blanched and cut in slices crosswise4 ,swedish ,tea ,ring ,,ii4 ,take one-third ,swedish ,bread mixture and shape1 using the hands1 in a long roll4 ,put on an unfloured board and roll1 using a rolling-pin1 as thinly as possible4 ,mixture will adhere to board but may be easily lifted with a knife4 ,spread with melted butter1 sprinkle with sugar and chopped blanched almonds or cinnamon4 ,roll like a jelly roll1 cut a piece from each end and join ends to form ring4 ,place on a buttered sheet1 and cut with scissors and shape 7see illustration74 ,let rise1 and proceed as with ,tea ,ring ,i4 ,dutch ,apple ,cake #a cup scalded milk cup butter cup sugar teaspoon salt #a yeast cake #b eggs ,flour ,melted butter #e sour apples cup sugar teaspoon cinnamon #b tablespoons currants ,mix first four ingredients4 ,when lukewarm add yeast cake1 eggs unbeaten1 and flour to make a soft dough4 ,cover1 let rise1 beat thoroughly1 and again let rise4 ,spread in a buttered dripping-pan as thinly as possible and brush over with melted butter4 ,pare1 cut in eighths1 and remove cores from apples4 ,press sharp edges of apples into the dough in parallel rows lengthwise of pan4 ,sprinkle with sugar mixed with cinnamon and sprinkle with currants4 ,cover1 let rise1 and bake in a moderate oven thirty minutes4 ,cut in squares and serve hot or cold with whipped cream sweetened and flavored4 ,illustration3 ,,swedish ,,tea ,,ring ,,ii ,,before ,,baking4--,page #fd4 ,illustration3 ,,swedish ,,tea ,,ring ,,ii4--,page #fd4 ,illustration3 ,,raised ,,hominy ,,muffins4--,,page #ff4 ,illustration3 ,,pop-,,overs4--,,page #gf4 ,buns #a cup scalded milk cup butter cup sugar #a yeast cake dissolved in cup lukewarm water teaspoon salt cup raisins stoned and cut in quarters #a teaspoon extract lemon ,flour ,add one-half sugar and salt to milk2 when lukewarm1 add dissolved yeast cake and one and one-half cups flour2 cover1 and let rise until light2 add butter1 remaining sugar1 raisins1 lemon1 and flour to make a dough2 let rise1 shape like biscuits1 let rise again1 and bake4 ,if wanted glazed1 brush over with beaten egg before baking4 ,hot ,cross ,buns #a cup scalded milk cup sugar #b tablespoons butter teaspoon salt yeast cake dissolved in cup lukewarm water teaspoon cinnamon #c cups flour #a egg cup raisins stoned and quartered1 or cup currants ,add butter1 sugar1 and salt to milk2 when lukewarm1 add dissolved yeast cake1 cinnamon1 flour1 and egg well beaten2 when thoroughly mixed1 add raisins1 cover1 and let rise over night4 ,in morning1 shape in forms of large biscuits1 place in pan one inch apart1 let rise1 brush over with beaten egg1 and bake twenty minutes2 cool1 and with ornamental frosting make a cross on top of each bun4 ,raised ,muffins #a cup scalded milk #a cup boiling water #b tablespoons butter cup sugar teaspoon salt yeast cake #a egg #d cups flour ,add butter1 sugar1 and salt to milk and water2 when lukewarm1 add yeast cake1 and when dissolved1 egg well beaten1 and flour2 beat thoroughly1 cover1 and let rise over night4 ,in morning1 fill buttered muffin rings two-thirds full2 let rise until rings are full1 and bake thirty minutes in hot oven4 ,grilled ,muffins ,put buttered muffin rings on a hot greased griddle4 ,fill one-half full with raised muffin mixture1 and cook slowly until well risen and browned underneath2 turn muffins and rings and brown the other side4 ,this is a convenient way of cooking muffins when oven is not in condition for baking4 ,raised ,hominy ,muffins #a cup warm cooked hominy cup butter #a cup scalded milk #c tablespoons sugar teaspoon salt yeast cake cup lukewarm water #c cups flour ,mix first five ingredients2 when lukewarm add yeast cake1 dissolved in lukewarm water and flour4 ,cover1 and let rise over night4 ,in the morning cut down1 fill hot buttered gem pans two-thirds full1 let rise one hour1 and bake in a moderate oven4 ,unless cooked hominy is rather stiff more flour will be needed4 ,raised ,rice ,muffins ,make same as ,raised ,hominy ,muffins1 substituting one cup hot boiled rice in place of hominy1 and adding the whites of two eggs beaten until stiff4 ,raised ,oatmeal ,muffins cup scalded milk cup sugar teaspoon salt yeast cake dissolved in cup lukewarm milk #a cup cold cooked oatmeal #b cups flour ,add sugar and salt to scalded milk2 when lukewarm1 add dissolved yeast cake4 ,work oatmeal into flour with tips of fingers1 and add to first mixture2 beat thoroughly1 cover1 and let rise over night4 ,in morning1 fill buttered iron gem pans two-thirds full1 let rise on back of range that pan may gradually heat and mixture rise to fill pan4 ,bake in moderate oven twenty-five to thirty minutes4 ,health ,food ,muffins #a cup warm wheat mush cup brown sugar teaspoon salt #a tablespoon butter yeast cake cup lukewarm water ,flour ,mix first four ingredients1 add yeast cake dissolved in lukewarm water1 and flour to knead4 ,cover1 and let rise over night4 ,in the morning cut down1 fill hot buttered gem pans two-thirds full and bake in a moderate oven4 ,this mixture1 when baked in a loaf1 makes a delicious bread4 ,squash ,biscuits cup squash 7steamed and sifted7 cup sugar teaspoon salt cup scalded milk yeast cake dissolved in cup lukewarm water cup butter #b cups flour ,add squash1 sugar1 salt1 and butter to milk2 when lukewarm1 add dissolved yeast cake and flour2 cover1 and let rise over night4 ,in morning shape into biscuits1 let rise1 and bake4 ,imperial ,muffins #a cup scalded milk cup sugar teaspoon salt #a cups flour #a cup corn meal cup butter yeast cake dissolved in cup lukewarm water ,add sugar and salt to milk2 when lukewarm add dissolved yeast cake1 and one and one-fourth cups flour4 ,cover1 and let rise until light1 then add corn meal1 remaining flour1 and butter4 ,let rise over night2 in the morning fill buttered muffin rings two-thirds full2 let rise until rings are full and bake thirty minutes in hot oven4 ,dry ,toast ,cut stale bread in one-fourth inch slices4 ,crust may or may not be removed4 ,put slices on wire toaster1 lock toaster and place over clear fire to dry1 holding some distance from coals2 turn and dry other side4 ,hold nearer to coals and color a golden brown on each side4 ,toast1 if piled compactly and allowed to stand1 will soon become moist4 ,toast may be buttered at table or before sending to table4 ,water ,toast ,dip slices of dry toast quickly in boiling salted water1 allowing one-half teaspoon salt to one cup boiling water4 ,spread slices with butter1 and serve at once4 ,milk ,toast ,i #a pint scalded milk #b tablespoons butter #b tablespoons bread flour teaspoon salt ,cold water #f slices dry toast ,add cold water gradually to flour to make a smooth1 thin paste4 ,add to milk1 stirring constantly until thickened1 cover1 and cook twenty minutes2 then add salt and butter in small pieces4 ,dip slices of toast separately in sauce2 when soft1 remove to serving dish4 ,pour remaining sauce over all4 ,milk ,toast ,,ii ,use ingredients given in ,milk ,toast ,i1 omitting cold water1 and make as ,thin ,white ,sauce4 ,dip toast in sauce4 ,brown ,bread ,milk ,toast ,make same as ,milk ,toast1 using slices of toasted brown bread in place of white bread4 ,brown bread is better toasted by first drying slices in oven4 ,cream ,toast ,substitute cream for milk1 and omit butter in recipe for ,milk ,toast ,i or ,,ii4 ,tomato ,cream ,toast #a cups stewed and strained tomato cup scalded cream teaspoon soda #c tablespoons butter #c tablespoons flour teaspoon salt #f slices toast ,put butter in saucepan2 when melted and bubbling1 add flour1 mixed with salt1 and stir in gradually tomato1 to which soda has been added1 then add cream4 ,dip slices of toast in sauce4 ,serve as soon as made4 ,german ,toast #c eggs teaspoon salt #b tablespoons sugar #a cup milk #f slices stale bread ,beat eggs slightly1 add salt1 sugar1 and milk2 strain into a shallow dish4 ,soak bread in mixture until soft4 ,cook on a hot1 well-greased griddle2 brown on one side1 turn and brown other side4 ,serve for breakfast or luncheon1 or with a sauce for dessert4 ,brewis ,break stale bits or slices of brown and white bread in small pieces1 allowing one and one-half cups brown bread to one-half cup white bread4 ,butter a hot frying-pan1 put in bread1 and cover with equal parts milk and water4 ,cook until soft2 add butter and salt to taste4 ,bread for ,garnishing ,dry toast is often used for garnishing1 cut in various shapes4 ,always shape before toasting4 ,cubes of bread1 toast points1 and small oblong pieces are most common4 ,cubes of stale bread1 from which centres are removed1 are fried in deep fat and called crostades2 half-inch cubes1 browned in butter1 or fried in deep fat1 are called crotons4 ,uses for ,stale ,bread ,all pieces of bread should be saved and utilized4 ,large pieces are best for toast4 ,soft stale bread1 from which crust is removed1 when crumbed1 is called stale breadcrumbs1 or raspings1 and is used for puddings1 griddle-cakes1 omelets1 scalloped dishes1 and dipping food to be fried4 ,remnants of bread1 from which crusts have not been removed1 are dried in oven1 rolled1 and sifted4 ,these are called dry bread crumbs1 and are useful for crumbing croquettes1 cutlets1 fish1 meat1 etc4 ,,chapter ,v ,,biscuits1 ,,breakfast ,,cakes1 ,,and ,,shortcakes ,batters1 ,sponges1 and ,doughs ,batter is a mixture of flour and some liquid 7usually combined with other ingredients1 as sugar1 salt1 eggs1 etc471 of consistency to pour easily1 or to drop from a spoon4 ,batters are termed thin or thick1 according to their consistency4 ,sponge is a batter to which yeast is added4 ,dough differs from batter inasmuch as it is stiff enough to be handled4 ,cream ,scones #b cups flour #d teaspoons baking power #b teaspoons sugar teaspoon salt #d tablespoons butter #b eggs cup cream ,mix and sift together flour1 baking powder1 sugar1 and salt4 ,rub in butter with tips of fingers2 add eggs well beaten1 and cream4 ,toss on a floured board1 pat1 and roll to three-fourths inch in thickness4 ,cut in squares1 brush with white of egg1 sprinkle with sugar1 and bake in a hot oven fifteen minutes4 ,baking ,powder ,biscuit ,i #b cups flour #d teaspoons baking powder #a teaspoon salt #a tablespoon lard cup milk and water in equal parts #a tablespoon butter ,mix dry ingredients1 and sift twice4 ,work in butter and lard with tips of fingers2 add gradually the liquid1 mixing with knife to a soft dough4 ,it is impossible to determine the exact amount of liquid1 owing to differences in flour4 ,toss on a floured board1 pat and roll lightly to one-half inch in thickness4 ,shape with a biscuit-cutter4 ,place on buttered pan1 and bake in hot oven twelve to fifteen minutes4 ,if baked in too slow an oven1 the gas will escape before it has done its work4 ,many obtain better results by using bread flour4 ,baking ,powder ,biscuit ,,ii #b cups flour #d teaspoons baking powder #b tablespoons butter cup milk teaspoon salt ,mix and bake as ,baking ,powder ,biscuit ,i4 ,emergency ,biscuit ,use recipe for ,baking ,powder ,biscuit ,i or ,,ii1 with the addition of more milk1 that mixture may be dropped from spoon without spreading4 ,drop by spoonfuls on a buttered pan1 one-half inch apart4 ,brush over with milk1 and bake in hot oven eight minutes4 ,fruit ,rolls 7,pin ,wheel ,biscuit7 #b cups flour #d teaspoons baking powder teaspoon salt #b tablespoons sugar #b tablespoons butter cup milk cup stoned raisins 7finely chopped7 #b tablespoons citron 7finely chopped7 teaspoon cinnamon ,mix as ,baking ,powder ,biscuit ,,ii4 ,roll to one-fourth inch thickness1 brush over with melted butter1 and sprinkle with fruit1 sugar1 and cinnamon4 ,roll like a jelly roll2 cut off pieces three-fourths inch in thickness4 ,place on buttered tin1 and bake in hot oven fifteen minutes4 ,currants may be used in place of raisins and citron4 ,twin ,mountain ,muffins cup butter cup sugar #a egg cup milk #b cups flour #c teaspoons baking powder ,cream the butter2 add sugar and egg well beaten2 sift baking powder with flour1 and add to the first mixture1 alternating with milk4 ,bake in buttered tin gem pans twenty-five minutes4 ,one ,egg ,muffins ,i #c cups flour #f teaspoons baking powder #a teaspoon salt #a cups milk #c tablespoons melted butter #a egg #c tablespoons sugar ,mix and sift dry ingredients2 add gradually milk1 egg well beaten1 and melted butter4 ,bake in buttered gem pans twenty-five minutes4 ,if iron pans are used they must be previously heated4 ,this recipe makes thirty muffins4 ,use half the proportions given and a small egg1 if half the number is required4 ,one ,egg ,muffins ,,ii #b cups flour #d teaspoons baking powder teaspoon salt #b tablespoons sugar #a cup milk #b tablespoons melted butter #a egg ,mix and bake as ,one ,egg ,muffin ,i4 ,berry ,muffins ,i 7without eggs7 #b cups flour cup sugar #d teaspoons baking powder #b tablespoon butter #a cup milk 7scant7 #a cup berries teaspoon salt ,mix and sift dry ingredients2 work in butter with tips of fingers2 add milk and berries4 ,berry ,muffins ,,ii cup butter cup sugar #a egg #b cups flour #d teaspoons baking powder teaspoon salt #a cup milk #a cup berries ,cream the butter2 add gradually sugar and egg well beaten2 mix and sift flour1 baking powder1 and salt1 reserving one-fourth cup flour to be mixed with berries and added last2 the remainder alternately with milk4 ,queen of ,muffins cup butter cup sugar #a egg cup milk 7scant7 #a cups flour #b teaspoons baking powder ,mix and bake same as ,twin ,mountain ,muffins4 ,rice ,muffins #b cups flour cup hot cooked rice #e teaspoons baking powder #b tablespoons sugar #a cup milk #a egg #b tablespoons melted butter teaspoon salt ,mix and sift flour1 sugar1 salt1 and baking powder2 add one-half milk1 egg well beaten1 the remainder of the milk mixed with rice1 and beat thoroughly2 then add butter4 ,bake in buttered muffin rings placed in buttered pan or buttered gem pans4 ,oatmeal ,muffins #a cup cooked oatmeal #a cups flour #b tablespoons sugar #d teaspoons baking powder teaspoon salt cup milk #a egg #b tablespoons melted butter ,mix and bake as ,rice ,muffins4 ,graham ,muffins ,i #a cups ,graham flour #a cup flour #a cup sour milk cup molasses teaspoon soda #a teaspoon salt ,mix and sift dry ingredients2 add milk to molasses1 and combine mixtures4 ,graham ,muffins ,,ii #a cup ,graham or entire wheat flour #a cup flour cup sugar #a teaspoon salt #a cup milk #a egg #a tablespoon melted butter #d teaspoons baking powder ,mix and sift dry ingredients2 add milk gradually1 egg well beaten1 and melted butter2 bake in hot oven in buttered gem pans twenty-five minutes4 ,rye ,muffins ,i ,make as ,graham ,muffins ,,ii1 substituting rye meal for ,graham flour4 ,rye ,muffins ,,ii #a cups rye meal #a cups flour #d teaspoons baking powder #a teaspoon salt cup molasses #a cups milk #a egg #a tablespoon melted butter ,mix and bake as ,graham ,muffins ,,ii1 adding molasses with milk4 ,rye ,gems #a cups rye flour #a cups flour #d teaspoons baking powder #a teaspoon salt cup molasses #a cups milk #b eggs #c tablespoons melted butter ,mix and sift dry ingredients1 add molasses1 milk1 eggs well beaten1 and butter4 ,bake in hot oven in buttered gem pans twenty-five minutes4 ,corn ,meal ,gems cup corn meal #a cup flour #c teaspoons baking powder #a tablespoon sugar #a tablespoon melted butter teaspoon salt cup milk #a egg ,mix and bake as ,graham ,muffins ,,ii4 ,hominy ,gems cup hominy teaspoon salt cup boiling water #a cup scalded milk #a cup corn meal #c tablespoons sugar #c tablespoons butter #b eggs #c teaspoons baking powder ,add hominy mixed with salt to boiling water and let stand until hominy absorbs water4 ,add scalded milk to corn meal1 then add sugar and butter4 ,combine mixtures1 cool slightly1 add yolks of eggs beaten until thick1 and whites of eggs beaten until stiff4 ,sift in baking powder and beat thoroughly4 ,bake in hot buttered gem pans4 ,berkshire ,muffins cup corn meal cup flour cup cooked rice #b tablespoons sugar teaspoon salt cup scalded milk 7scant7 #a egg #a tablespoon melted butter #c teaspoons baking powder ,turn scalded milk on meal1 let stand five minutes2 add rice1 and flour mixed and sifted with remaining dry ingredients4 ,add yolk of egg well beaten1 butter1 and white of egg beaten stiff and dry4 ,golden ,corn ,cake cup corn meal #a cups flour cup sugar #e teaspoons baking powder teaspoon salt #a cup milk #a egg #a or #b tablespoons melted butter ,mix and sift dry ingredients4 ,add milk1 egg well beaten1 and butter2 bake in shallowed buttered pan in hot oven twenty minutes4 ,corn ,cake 7sweetened with ,molasses7 #a cup corn meal cup flour #c teaspoons baking powder #a teaspoon salt cup molasses cup milk #a egg #a tablespoon melted butter ,mix and bake as ,golden ,corn ,cake1 adding molasses to milk4 ,white ,corn ,cake cup butter cup sugar #a cups milk ,whites #c eggs #a cups white corn meal #a cups flour #d teaspoons baking powder #a teaspoon salt ,cream the butter2 add sugar gradually2 add milk1 alternating with dry ingredients1 mixed and sifted4 ,beat thoroughly2 add whites of eggs beaten stiff4 ,bake in buttered cake pan thirty minutes4 ,rich ,corn ,cake #a cup corn meal #a cup white flour #d teaspoons baking powder cup sugar teaspoon salt cup milk #b eggs cup melted butter ,mix and sift dry ingredients4 ,add milk1 gradually1 eggs well beaten1 and butter4 ,bake in a buttered1 shallow pan1 in a hot oven4 ,susie's ,spider ,corn ,cake #a cups corn meal #b cups sour milk #a teaspoon soda #a teaspoon salt #b eggs #b tablespoons butter ,mix soda1 salt1 and corn meal2 gradually add eggs well beaten and milk4 ,heat frying-pan1 grease sides and bottom of pan with butter1 turn in the mixture1 place on middle grate in hot oven1 and cook twenty minutes4 ,white ,corn ,meal ,cake #a cup scalded milk cup white corn meal #a teaspoon salt ,add salt to corn meal1 and pour on gradually milk4 ,turn into a buttered shallow pan to the depth of one-fourth inch4 ,bake in a moderate oven until crisp4 ,split and spread with butter4 ,pop-overs #a cup flour teaspoon salt cup milk #b eggs teaspoon melted butter ,mix salt and flour2 add milk gradually1 in order to obtain a smooth batter4 ,add egg1 beaten until light1 and butter2 beat two minutes1--using ,dover egg-beater1--turn into hissing hot buttered iron gem pans1 and bake thirty to thirty-five minutes in a hot oven4 ,they may be baked in buttered earthen cups1 when the bottom will have a glazed appearance4 ,small round iron gem pans are best for ,pop-overs4 ,graham ,pop-overs cup entire wheat flour cup flour teaspoon salt cup milk #a egg teaspoon melted butter ,prepare and bake as ,pop-overs4 ,breakfast ,puffs #a cup flour cup milk cup water ,mix milk and water2 add gradually to flour1 and beat with ,dover egg-beater until very light4 ,bake same as ,pop-overs4 ,fadges #a cup entire wheat flour #a cup cold water ,add water gradually to flour1 and beat with ,dover egg-beater until very light4 ,bake same as ,pop-overs4 ,zante ,muffins cup butter cup sugar #c eggs #a cups milk #b cups corn meal #a cup flour #a teaspoon salt #e teaspoons baking powder cup currants ,cream the butter2 add sugar1 gradually1 eggs well beaten1 and milk2 then add dry ingredients mixed and sifted1 and currants4 ,bake in buttered individual tins4 ,maryland ,biscuit #a pint flour cup lard #a teaspoon salt ,milk and water in equal quantities ,southern ,pupil ,mix and sift flour and salt2 work in lard with tips of fingers1 and moisten to a stiff dough4 ,toss on slightly floured board1 and beat with rolling-pin thirty minutes1 continually folding over the dough4 ,roll one-third inch in thickness1 shape with round cutter two inches in diameter1 prick with fork1 and place on a buttered tin4 ,bake twenty minutes in hot oven4 ,,griddle-,,cakes ,sour ,milk ,griddle-cakes #b cups flour teaspoon salt #b cups sour milk #a teaspoons soda #a egg ,mix and sift flour1 salt1 and soda2 add sour milk1 and egg well beaten4 ,drop by spoonfuls on a greased hot griddle2 cook on one side4 ,when puffed1 full of bubbles1 and cooked on edges1 turn1 and cook other side4 ,serve with butter and maple syrup4 ,sweet ,milk ,griddle-cakes #c cups flour #a tablespoons baking powder #a teaspoon salt cup sugar #b cups milk #a egg #b tablespoons melted butter ,mix and sift dry ingredients2 beat egg1 add milk1 and pour slowly on first mixture4 ,beat thoroughly1 and add butter4 ,cook same as ,sour ,milk ,griddle-cakes4 ,begin cooking cakes at once or more baking powder will be required4 ,entire ,wheat ,griddle-cakes cup entire wheat flour #a cup flour #c teaspoons baking powder teaspoon salt #c tablespoons sugar #a egg #a cups milk #a tablespoon melted butter ,prepare and cook same as ,sweet ,milk ,griddle-cakes4 ,corn ,griddle-cakes #b cups flour cup corn meal #a tablespoons baking powder #a teaspoons salt cup sugar #a cups boiling water #a cups milk #a egg #b tablespoons melted butter ,add meal to boiling water1 and boil five minutes2 turn into bowl1 add milk1 and remaining dry ingredients mixed and sifted1 then the egg well beaten1 and butter4 ,cook same as other griddle-cakes4 ,rice ,griddle-cakes ,i #b cups flour cup cold cooked rice #a tablespoon baking powder teaspoon salt cup sugar #a cups milk #a egg #b tablespoons melted butter ,mix and sift dry ingredients4 ,work in rice with tips of fingers2 add egg well beaten1 milk1 and butter4 ,cook same as other griddle-cakes4 ,rice ,griddle-cakes ,,ii #a cup milk #a cup warm boiled rice teaspoon salt ,yolks #b eggs ,whites #b eggs #a tablespoon melted butter cup flour ,pour milk over rice and salt1 add yolks of eggs beaten until thick and lemon color1 butter1 flour1 and fold in whites of eggs beaten until stiff and dry4 ,bread ,griddle-cakes #a cups fine stale bread crumbs #a cups scalded milk #b tablespoons butter #b eggs cup flour teaspoon salt #d teaspoons baking powder ,add milk and butter to crumbs1 and soak until crumbs are soft2 add eggs well beaten1 then flour1 salt1 and baking powder mixed and sifted4 ,cook same as other griddle-cakes4 ,buckwheat ,cakes cup fine bread crumbs #b cups scalded milk teaspoon salt yeast cake cup lukewarm water #a cups buckwheat flour #a tablespoon molasses ,pour milk over crumbs1 and soak thirty minutes2 add salt1 yeast cake dissolved in lukewarm water1 and buckwheat to make a batter thin enough to pour4 ,let rise over night2 in the morning1 stir well1 add molasses1 one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water1 and cook same as griddle-cakes4 ,save enough batter to raise another mixing1 instead of using yeast cake2 it will require one-half cup4 ,waffles #a cups flour #c teaspoons baking powder teaspoon salt #a cup milk ,yolks #b eggs ,whites #b eggs #a tablespoon melted butter ,mix and sift dry ingredients2 add milk gradually1 yolks of eggs well beaten1 butter1 and whites of eggs beaten stiff2 cook on a greased hot waffle-iron4 ,serve with maple syrup4 ,a waffle-iron should fit closely on range1 be well heated on one side1 turned1 heated on other side1 and thoroughly greased before iron is filled4 ,in filling1 put a tablespoonful of mixture in each compartment near centre of iron1 cover1 and mixture will spread to just fill iron4 ,if sufficiently heated1 it should be turned almost as soon as filled and covered4 ,in using a new iron1 special care must be taken in greasing1 or waffles will stick4 ,waffles with ,boiled ,cider ,follow directions for making ,waffles4 ,serve with ,,boiled ,,cider4 ,allow twice as much cider as sugar1 and let boil until of a syrup consistency4 ,rice ,waffles #a cups flour cup cold cooked rice #a cups milk #b tablespoons sugar #d teaspoons baking powder teaspoon salt #a tablespoon melted butter #a egg ,mix and sift dry ingredients2 work in rice with tips of fingers2 add milk1 yolk of egg well beaten1 butter1 and white of egg beaten stiff4 ,cook same as ,waffles4 ,virginia ,waffles #a cups boiling water cup white corn meal #a cups milk #c cups flour #c tablespoons sugar #a tablespoons baking powder #a teaspoons salt ,yolks #b eggs ,whites #b eggs #b tablespoons melted butter ,cook meal in boiling water twenty minutes2 add milk1 dry ingredients mixed and sifted1 yolks of eggs well beaten1 butter1 and whites of eggs beaten stiff4 ,cook same as ,waffles4 ,illustration3 ,,waffles4--,page #hj4 ,illustration3 ,,strawberry ,,shortcake4--,page #hd4 ,illustration3 ,,shirred ,,egg4--,page #ig4 ,illustration3 ,,eggs ,,la ,,commodore4--,page #ig4 ,raised ,waffles #a cups milk #a teaspoon salt #a tablespoon butter yeast cake cup lukewarm water #b cups flour ,yolks #b eggs ,whites #b eggs ,scald milk2 add salt and butter1 and when lukewarm1 add yeast cake dissolved in water1 and flour4 ,beat well2 let rise over night2 add yolks of eggs well beaten1 and whites of eggs beaten stiff4 ,cook same as ,waffles4 ,by using a whole yeast cake1 the mixture will rise in one and one-half hours4 ,fried ,drop ,cakes #a cups flour #b teaspoons baking powder teaspoon salt cup sugar cup milk #a egg #a teaspoon melted butter ,beat egg until light2 add milk1 dry ingredients mixed and sifted1 and melted butter4 ,drop by spoonfuls in hot1 new1 deep fat2 fry until light brown and cooked through1 which must at first be determined by piercing with a skewer1 or breaking apart4 ,remove with a skimmer1 and drain on brown paper4 ,rye ,drop ,cakes cup rye meal cup flour #b teaspoons baking powder teaspoon salt #b tablespoons molasses cup milk #a egg ,mix and sift dry ingredients2 add milk gradually1 molasses1 and egg well beaten4 ,cook same as ,fried ,drop ,cakes4 ,raised ,doughnuts #a cup milk yeast cake cup lukewarm water #a teaspoon salt cup butter and lard mixed #a cup light brown sugar #b eggs grated nutmeg ,flour ,scald and cool milk2 when lukewarm1 add yeast cake dissolved in water1 salt1 and flour enough to make a stiff batter2 let rise over night4 ,in morning add shortening melted1 sugar1 eggs well beaten1 nutmeg1 and enough flour to make a stiff dough2 let rise again1 and if too soft to handle1 add more flour4 ,toss on floured board1 pat1 and roll to three-fourths inch thickness4 ,shape with cutter1 and work between hands until round4 ,place on floured board1 let rise one hour1 turn1 and let rise again2 fry in deep fat1 and drain on brown paper4 ,cool1 and roll in powdered sugar4 ,doughnuts ,i #a cup sugar #b tablespoons butter #c eggs #a cup milk #d teaspoons baking powder teaspoon cinnamon teaspoon grated nutmeg #a teaspoons salt ,flour to roll ,cream the butter1 and add one-half sugar4 ,beat egg until light1 add remaining sugar1 and combine mixtures4 ,add three and one-half cups flour1 mixed and sifted with baking powder1 salt1 and spices2 then enough more flour to make dough stiff enough to roll4 ,toss one-third of mixture on floured board1 knead slightly1 pat1 and roll out to one-fourth inch thickness4 ,shape with a doughnut cutter1 fry in deep fat1 take up on a skewer1 and drain on brown paper4 ,add trimmings to one-half remaining mixture1 roll1 shape1 and fry as before2 repeat4 ,doughnuts should come quickly to top of fat1 brown on one side1 then be turned to brown on the other2 avoid turning more than once4 ,the fat must be kept at a uniform temperature4 ,if too cold1 doughnuts will absorb fat2 if too hot1 doughnuts will brown before sufficiently risen4 ,see rule for testing fat4 ,doughnuts ,,ii #d cups flour #a teaspoons salt #a teaspoons soda #a teaspoons cream of tartar teaspoon grated nutmeg teaspoon cinnamon tablespoon butter #a cup sugar #a cup sour milk #a egg ,put flour in shallow pan2 add salt1 soda1 cream of tartar1 and spices4 ,work in butter with tips of fingers2 add sugar1 egg well beaten1 and sour milk4 ,stir thoroughly1 and toss on board thickly dredged with flour2 knead slightly1 using more flour if necessary4 ,pat and roll out to one-fourth inch thickness2 shape1 fry1 and drain4 ,sour milk doughnuts may be turned as soon as they come to top of fat1 and frequently afterwards4 ,doughnuts ,,iii #b cups sugar #d eggs #a cups sour milk #d tablespoons melted butter #b teaspoons soda #b teaspoons salt #b teaspoons baking powder #a teaspoon grated nutmeg ,flour ,mix ingredients in order given2 shape1 fry1 and drain4 ,crullers cup butter #a cup sugar ,yolks #b eggs ,whites #b eggs #d cups flour teaspoon grated nutmeg #c teaspoons baking powder #a cup milk ,powdered sugar and cinnamon ,cream the butter1 add sugar gradually1 yolks of eggs well beaten1 and whites of eggs beaten stiff4 ,mix flour1 nutmeg1 and baking powder2 add alternately with milk to first mixture2 toss on floured board1 roll thin1 and cut in pieces three inches long by two inches wide2 make four one-inch parallel gashes crosswise at equal intervals4 ,take up by running finger in and out of gashes1 and lower into deep fat4 ,fry same as ,doughnuts ,i4 ,strawberry ,short ,cake ,i #b cups flour #d teaspoons baking powder teaspoon salt #b teaspoons sugar cup milk cup butter ,mix dry ingredients1 sift twice1 work in butter with tips of fingers1 and add milk gradually4 ,toss on floured board1 divide in two parts4 ,pat1 roll out1 and bake twelve minutes in a hot oven in buttered ,washington pie or round layer cake tins4 ,split1 and spread with butter4 ,sweeten strawberries to taste1 place on back of range until warmed1 crush slightly1 and put between and on top of ,short ,cakes2 cover top with ,cream ,sauce ,i4 ,strawberry ,short ,cake ,,ii #b cups flour #d teaspoons baking powder teaspoon salt #a tablespoon sugar cup butter cup milk ,mix same as ,strawberry ,short ,cake ,i4 ,toss and roll on floured board4 ,put in round buttered tin1 and shape with back of hand to fit pan4 ,rich ,strawberry ,short ,cake #b cups flour cup sugar #d teaspoons baking powder teaspoon salt ,few grains nutmeg #a egg cup butter #a tablespoons lard cup milk ,mix dry ingredients and sift twice1 work in shortening with tips of fingers1 add egg well beaten1 and milk4 ,bake same as ,strawberry ,short ,cake ,,ii4 ,split cake and spread under layer with ,cream ,sauce ,,ii4 ,cover with strawberries which have been sprinkled with powdered sugar2 again spread with sauce1 and cover with upper layer4 ,fruit ,short ,cake cup butter cup sugar #a egg cup milk #a cup flour #b teaspoons baking powder teaspoon salt ,cream the butter1 add sugar gradually1 and egg well beaten4 ,mix and sift flour1 baking powder1 and salt1 adding alternately with milk to first mixture4 ,beat thoroughly1 and bake in a buttered round tin4 ,cool1 spread thickly with sweetened fruit1 and cover with ,cream ,sauce ,i or ,,ii4 ,fresh strawberries1 peaches1 apricots1 raspberries1 or canned quince or pineapple may be used4 ,when canned goods are used1 drain fruit from syrup and cut in pieces4 ,dilute cream for ,cream ,sauce with fruit syrup in place of milk4 ,any shortcake mixture may be made for individual service by shaping with a large biscuit-cutter2 or mixture may be baked in a shallow cake pan1 centre removed and filled with fruit1 and pieces baked separately to introduce to represent handles4 ,,chapter ,,vi ,,cereals ,cereals 7cultivated grasses7 rank first among vegetable foods2 being of hardy growth and easy cultivation1 they are more widely diffused over the globe than any of the flowering plants4 ,they include wheat1 oats1 rye1 barley1 maize 7,indian corn71 and rice2 some authorities place buckwheat among them4 ,wheat probably is the most largely consumed2 next to wheat1 comes rice4 ,,table ,,showing ,,composition ,proteid ,fat ,starch ,mineral matter ,water ,oatmeal #ae4f #g4c #fh4j #a4i #g4b ,corn meal #h4i #b4b #ge4a #j4i #ab4i ,wheat flour 7spring7 #aa4h #a4a #ge4j #j4e #aa4f ,entire wheat flour #ad4b #a4i #gj4f #a4b #ab4a ,graham flour #ac4g #b4b #gj4c #b4j #aa4h ,pearl barley #i4c #a4j #gg4f #a4c #aj4h ,rye meal #g4a #j4i #gh4e #j4h #ab4g ,rice #g4h #j4d #gi4d #j4d #ab4d ,buckwheat flour #f4a #a4j #gg4b #a4d #ad4c ,macaroni #aa4g #a4f #gb4i #c4j #aj4h ,department of ,agriculture1 ,washington1 ,d4 ,c4 ,macaroni1 spaghetti1 and vermicelli are made from wheaten flour1 rich in gluten1 moistened to a stiff dough with water1 and forced through small apertures in an iron plate by means of a screw press4 ,various ,italian pastes are made from the same mixture4 ,macaroni is manufactured to some extent in this country1 but the best comes from ,italy1 ,lagana and ,pejero1 being the favorite brand4 ,when macaroni is colored1 it is done by the use of saffron1 not by eggs1 as is generally supposed4 ,the only egg macaroni is manufactured in strips1 and comes from ,minneapolis4 ,macaroni is valuable food1 as it is very cheap and nutritious2 but being deficient in fat1 it should be combined with cream1 butter1 or cheese1 to make a perfect food4 ,from cereals many preparations are made1 used alone1 or in combination with other food products4 ,from rice is made rice flour2 from oats1 oatmeal1 and oats steam-cooked and rolled1--as ,rolled ,avena1 ,quaker ,rolled ,oats1 ,h-,o1 etc4 ,there are many species of corn1 the principal varieties being white1 yellow1 and red4 ,from corn is made corn meal1--both white and yellow1--corn-starch1 hominy1 maizena1 cerealine1 samp1 and hulled corn2 from wheat1 wheaten or white flour1 ,wheatena1 ,wheatlet1 ,rolled ,wheat1 ,pettijohn's1 etc4 ,rye is used for ,rye ,flakes1 meal1 and flour2 barley1 for flour and pearl barley4 ,buckwheat1 throughout the ,united ,states1 is used only when made into flour for buckwheat cakes4 ,for family use1 cereals should be bought in small quantities1 and kept in glass jars1 tightly covered4 ,many cereal preparations are on the market for making breakfast mushes1 put up in one and two pound packages1 with directions for cooking4 ,in nearly all cases1 time allowed for cooking is not sufficient1 unless dish containing cereal is brought in direct contact with fire1 which is not the best way4 ,mushes should be cooked over hot water after the first five minutes2 if a double boiler is not procurable1 improvise one4 ,boiling water and salt should always be added to cereals1 allowing one teaspoon salt to each cup of cereal1--boiled to soften cellulose and swell starch-grains1 salted to give flavor4 ,indian meal and finely ground preparations should be mixed with cold water before adding boiling water1 to prevent lumping4 ,,table ,,for ,,cooking ,,cereals ,kind ,quantity ,water ,time ,steam-cooked and rolled oats1 ,rolled ,avena1 ,quaker ,rolled #a cup #a cups #cj minutes ,oats1 ,h-,o1 ,old ,grist ,mill1 ,rolled ,oats1 ,steam-cooked and rolled wheats1 ,old ,grist ,mill1 #a cup #a cups #bj minutes ,rye ,flakes1 ,pettijohn's1 etc4 #b-c cups ,rice 7steamed7 #a cup 7according to age #de-fj minutes of rice7 ,indian meal #a cup #c cups #c hours ,vitos #a cup #d cups #cj minutes ,wheatlet1 ,wheatena1 ,wheat #a cup #c cups #cj minutes ,germ1 ,toasted ,wheat1 ,oatmeal 7coarse7 #a cup #d cups #c hours ,hominy 7fine7 #a cup #d cups #a hour ,oatmeal ,mush with ,apples ,core apples1 leaving large cavities2 pare1 and cook until soft in syrup made by boiling sugar and water together1 allowing one cup sugar to one and one-half cups water4 ,fill cavities with oatmeal mush2 serve with sugar and cream4 ,the syrup should be saved and re-used4 ,berries1 sliced bananas1 or sliced peaches1 are acceptably served with any breakfast cereal4 ,cereal with ,fruit cup ,wheat ,germ cup cold water #b cups boiling water #a teaspoon salt lb4 dates1 stoned1 and cut in pieces ,mix cereal1 salt1 and cold water2 add to boiling water placed on front of range4 ,boil five minutes1 steam in double boiler thirty minutes2 stir in dates1 and serve with cream4 ,to serve for breakfast1 or as a simple dessert4 ,fried ,mushes ,mush left over from breakfast may be packed in greased1 one pound baking-powder box1 and covered1 which will prevent crust from forming4 ,the next morning remove from box1 slice thinly1 dip in flour1 and saut4 ,serve with maple syrup4 ,fried ,corn ,meal ,mush1 or ,fried ,hominy ,pack corn meal or hominy mush in greased1 one pound baking-powder boxes1 or small bread pan1 cool1 and cover4 ,cut in thin slices1 and saut2 cook slowly1 if preferred crisp and dry4 ,where mushes are cooked to fry1 use less water in steaming4 ,boiled ,rice #a cup rice #b quarts boiling water #a tablespoon salt ,french ,chef ,pick over rice2 add slowly to boiling1 salted water1 so as not to check boiling of water4 ,boil thirty minutes1 or until soft1 which may be determined by testing kernels4 ,old rice absorbs much more water than new rice1 and takes longer for cooking4 ,drain in coarse strainer1 and pour over one quart hot water2 return to kettle in which it was cooked2 cover1 place on back of range1 and let stand to dry off1 when kernels are distinct4 ,when stirring rice1 always use a fork to avoid breaking kernels4 ,steamed ,rice #a cup rice #a teaspoon salt #b to #c cups boiling water 7according to age of rice7 ,put salt and water in top of double boiler1 place on range1 and add gradually well-washed rice1 stirring with a fork to prevent adhering to boiler4 ,boil five minutes1 cover1 place over under part double boiler1 and steam forty-five minutes1 or until kernels are soft2 uncover1 that steam may escape4 ,when rice is steamed for a simple dessert1 use one-half quantity of water given in recipe1 and steam until rice has absorbed water2 then add scalded milk for remaining liquid4 ,to wash rice4 ,put rice in strainer1 place strainer over bowl nearly full of cold water2 rub rice between hands1 lift strainer from bowl1 and change water4 ,repeat process three or four times1 until water is quite clear4 ,rice with ,cheese ,steam one cup rice1 allowing one tablespoon salt2 cover bottom of buttered pudding-dish with rice1 dot over with three-fourths tablespoon butter1 sprinkle with thin shavings mild cheese and a few grains cayenne2 repeat until rice and one-fourth pound cheese are used4 ,add milk to half the depth of contents of dish1 cover with buttered cracker crumbs1 and bake until cheese melts4 ,rice la ,riston ,finely chop two thin slices bacon1 add to one-half raw medium-sized cabbage1 finely chopped2 cover1 and cook slowly thirty minutes4 ,add one-fourth cup rice1 boiled1 one-half teaspoon chopped parsley1 and salt and pepper to taste4 ,moisten with one-half cup ,white ,stock1 and cook fifteen minutes4 ,turkish ,pilaf ,i ,wash and drain one-half cup rice1 cook in one tablespoon butter until brown1 add one cup boiling water1 and steam until water is absorbed4 ,add one and three-fourths cups hot stewed tomatoes1 cook until rice is soft1 and season with salt and pepper4 ,turkish ,pilaf ,,ii cup washed rice cup tomatoes1 stewed and strained #a cup ,brown ,stock1 highly seasoned #c tablespoons butter ,add tomato to stock1 and heat to boiling-point2 add rice1 and steam until rice is soft2 stir in butter with a fork1 and keep uncovered that steam may escape4 ,serve in place of a vegetable1 or as border for curried or fricasseed meat4 ,turkish ,pilaf ,,iii cup rice #c tablespoons butter cup canned tomatoes cup cold cooked chicken cut in dice ,white ,stock highly seasoned ,salt and cayenne ,cook rice in boiling salted water1 drain1 and pour over hot water to thoroughly rinse4 ,heat omelet pan1 add butter1 and as soon as butter is melted add rice4 ,cook three minutes2 then add tomatoes1 chicken1 and enough stock to moisten4 ,cook five minutes1 and season highly with salt and cayenne4 ,if not rich enough1 add more butter4 ,russian ,pilaf ,follow recipe for ,turkish ,pilaf ,,iii1 substituting cold cooked lamb in place of chicken1 and add a chicken's liver sautd in butter1 then separated into small pieces4 ,rissoto ,creole #c tablespoons butter #a cup rice #b cups highly seasoned ,brown ,stock ,canned pimentoes ,melt butter in hot frying-pan1 add rice1 and stir constantly until rice is well browned4 ,add stock heated to boiling-point1 and cook in double boiler until soft4 ,turn on a serving dish1 garnish with pimentoes cut in fancy shapes1 and cover with ,creole ,sauce4 ,cook two tablespoons chopped onion1 two tablespoons chopped green pepper1 one tablespoon chopped red pepper1 or canned pimentoes1 and four tablespoons chopped fresh mushrooms1 with three tablespoons butter1 five minutes4 ,add two tablespoons flour1 one cup tomatoes1 one truffle thinly sliced1 one-fourth cup sherry wine1 and salt to taste4 ,boiled ,macaroni cup macaroni broken in inch pieces #b quarts boiling water #a tablespoon salt cup cream ,cook macaroni in boiling salted water twenty minutes or until soft1 drain in strainer1 pour over it cold water to prevent pieces from adhering2 add cream1 reheat1 and season with salt4 ,macaroni with ,white ,sauce cup macaroni broken in inch pieces #b quarts boiling water #a tablespoon salt #a cups ,white ,sauce ,cook as for ,boiled ,macaroni1 and reheat in ,white ,sauce4 ,white ,sauce4 ,melt two tablespoons butter1 add two tablespoons flour with one-half teaspoon salt1 and pour on slowly one and one-half cups scalded milk4 ,baked ,macaroni ,put ,macaroni with ,white ,sauce in buttered baking dish1 cover with buttered crumbs1 and bake until crumbs are brown4 ,baked ,macaroni with ,cheese ,put a layer of boiled macaroni in buttered baking dish1 sprinkle with grated cheese2 repeat1 pour over ,white ,sauce1 cover with buttered crumbs1 and bake until crumbs are brown4 ,macaroni with ,tomato ,sauce ,reheat ,boiled ,macaroni in one and one-half cups of ,tomato ,sauce ,i1 sprinkle with grated cheese1 and serve2 or prepare as ,baked ,macaroni1 using ,tomato in place of ,white ,sauce4 ,macaroni l',italienne cup macaroni #b quarts boiling salted water onion #b cloves #a cups ,tomato ,sauce ,,ii cup grated cheese #b tablespoons wine tablespoon butter ,cook macaroni in boiling salted water1 with butter and onion stuck with cloves2 drain1 remove onion1 reheat in ,tomato ,sauce1 add cheese and wine4 ,macaroni1 ,italian ,style #a cup macaroni #b tablespoons butter #b tablespoons flour #a cups scalded milk cup grated cheese ,salt and paprika cup finely chopped cold boiled ham ,break macaroni in one-inch pieces and cook in boiling salted water1 drain1 and reheat in sauce made of butter1 flour1 and milk1 to which is added cheese4 ,as soon as cheese is melted1 season with salt and paprika1 and turn on to a serving dish4 ,sprinkle with ham1 and garnish with parsley4 ,macaroni la ,milanaise ,cook macaroni as for ,macaroni l',italienne1 reheat in ,tomato ,sauce ,,ii1 add six sliced mushrooms1 two slices cooked smoked beef tongue cut in strips1 and one-half cup grated cheese4 ,spaghetti ,spaghetti may be cooked in any way in which macaroni is cooked1 but is usually served with ,tomato ,sauce4 ,it is cooked in long strips rather than broken in pieces2 to accomplish this1 hold quantity to be cooked in the hand1 and dip ends in boiling salted water2 as spaghetti softens it will bend1 and may be coiled under water4 ,knfli ,beat two eggs slightly and add one-fourth cup milk4 ,add gradually to one cup flour mixed and sifted with one teaspoon salt4 ,place colander over a kettle of boiling water1 turn in one-third mixture1 and force through colander into water1 using a potato masher4 ,as soon as buttons come to top of water1 remove with skimmer to hot vegetable dish1 and sprinkle with salt and grated cheese2 repeat until mixture is used4 ,let stand in oven five minutes1 then serve4 ,ravioli #a cups flour egg ,warm water cup cracker crumbs cup grated ,parmesan cheese cup chopped cooked spinach #a egg ,white stock ,salt ,pepper ,sift flour on a board1 make depression in centre1 drop in one-half egg1 and moisten with warm water to a stiff dough4 ,knead until smooth1 cover1 and let stand ten minutes2 then roll as thin as a sheet of paper1 using a rolling-pin4 ,cut in strips as long as paste1 and two and three-fourth inches wide1 using a pastry jagger4 ,mix cracker crumbs1 spinach1 and egg2 moisten with stock and season with salt and pepper4 ,put mixture by three-fourths teaspoon on lower half of strips of paste1 two inches apart4 ,fold upper part of paste over lower part4 ,press edges together and between mixture with tips of thumbs1 then cut apart1 using pastry jagger4 ,cook in ,white ,stock ten minutes1 take up with skimmer1 arrange a layer on hot serving dish1 sprinkle generously with grated ,parmesan cheese1 cover with ,tomato ,sauce2 repeat twice and serve at once4 ,tomato ,sauce cup butter #a onion1 finely chopped teaspoon salt ,few grains pepper #a small can condensed tomato lb4 lean beef ,cook first four ingredients eight minutes4 ,add tomato1 #a pint of water1 and beef cut in small pieces1 and cook one and one-half hours4 ,remove meat before serving4 ,ravioli is a national ,italian dish1 and the cheese and condensed tomato may be best bought of an ,italian grocer4 ,,chapter ,,vii ,,eggs ,,composition ,proteid1 #ad4i ,fat1 #aj4f ,mineral matter1 #a ,water1 #gc4e ,eggs1 like milk1 form a typical food1 inasmuch as they contain all the elements1 in the right proportion1 necessary for the support of the body4 ,their highly concentrated1 nutritive value renders it necessary to use them in combination with other foods rich in starch 7bread1 potatoes1 etc474 ,in order that the stomach may have enough to act upon1 a certain amount of bulk must be furnished4 ,a pound of eggs 7nine7 is equivalent in nutritive value to a pound of beef4 ,from this it may be seen that eggs1 at even twenty-five cents per dozen1 should not be freely used by the strict economist4 ,eggs being rich in proteid serve as a valuable substitute for meat4 ,in most families1 their use in the making of cake1 custard1 puddings1 etc41 renders them almost indispensable4 ,it is surprising how many intelligent women1 who look well to the affairs of the kitchen1 are satisfied to use what are termed 8cooking eggs02 this shows poor judgment from an economical standpoint4 ,strictly fresh eggs should always be used if obtainable4 ,an egg after the first twenty-four hours steadily deteriorates4 ,if exposed to air1 owing to the porous structure of the shell1 there is an evaporation of water1 air rushes in1 and decomposition takes place4 ,white of egg contains albumen in its purest form4 ,albumen coagulates at a temperature of from #acd to #afj ,f4 ,herein lies the importance of cooking eggs at a low temperature1 thus rendering them easy of digestion4 ,eggs cooked in boiling water are tough and horny1 difficult of digestion1 and should never be served4 ,when eggs come from the market1 they should be washed1 and put away in a cold place4 ,ways of ,determining ,freshness of ,eggs4 ,i4 ,hold in front of candle flame in dark room1 and the centre should look clear4 ,,ii4 ,place in basin of cold water1 and they should sink4 ,,iii4 ,place large end to the cheek1 and a warmth should be felt4 ,ways of ,keeping ,eggs4 ,i4 ,pack in sawdust1 small end down4 ,,ii4 ,keep in lime water4 ,,iii4 ,from ,july to ,september a large number of eggs are packed1 small ends down1 in cases having compartments1 one for each egg1 and kept in cold storage4 ,eggs are often kept in cold storage six months1 and then sold as cooking eggs4 ,boiled ,eggs ,have ready a saucepan containing boiling water4 ,carefully put in with a spoon the number of eggs desired1 covering them with water4 ,remove saucepan to back of range1 where water will not boil4 ,cook from six to eight minutes if liked 8soft-boiled10 forty to forty-five if liked 8hard-boiled40 ,eggs may be cooked by placing in cold water and allowing water to heat gradually until the boiling-point is reached1 when they will be 8soft-boiled40 ,in using hard-boiled eggs for making other dishes1 when taken from the hot water they should be plunged into cold water to prevent1 if possible1 discoloration of yolks4 ,eggs perfectly cooked should be placed and kept in water at a uniform temperature of #age ,f4 ,dropped ,eggs 7,poached7 ,have ready a shallow pan two-thirds full of boiling salted water1 allowing one-half tablespoon salt to one quart of water4 ,put two or three buttered muffin rings in the water4 ,break each egg separately into a cup1 and carefully slip into a muffin ring4 ,the water should cover the eggs4 ,when there is a film over the top1 and the white is firm1 carefully remove with a buttered skimmer to circular pieces of buttered toast1 and let each person season his own egg with butter1 salt1 and pepper4 ,if cooked for an invalid1 garnish with four toast points and a bit of parsley4 ,an egg-poacher may be used instead of muffin rings4 ,eggs la ,finnoise ,dropped ,eggs1 served with ,tomato ,sauce ,i4 ,poached ,eggs la ,reine ,cover circular pieces of toasted bread with sliced fresh mushrooms sautd in butter and moistened with cream4 ,poach eggs and arrange on mushrooms4 ,pour over all white sauce to which grated ,parmesan cheese has been added4 ,sprinkle with grated cheese and put in oven to brown4 ,garnish with canned pimentoes cut in fancy shapes4 ,eggs la ,suisse #d eggs cup cream #a tablespoon butter ,salt ,pepper ,cayenne #b tablespoons grated cheese ,heat a small omelet pan1 put in butter1 and when melted1 add cream4 ,slip in the eggs one at a time1 sprinkle with salt1 pepper1 and a few grains of cayenne4 ,when whites are nearly firm1 sprinkle with cheese4 ,finish cooking1 and serve on buttered toast4 ,strain cream over the toast4 ,eggs ,susette ,wash and bake six large potatoes1 cut slice from top of each1 scoop out inside1 and mash4 ,to three cups mashed potato add six tablespoons finely chopped ham1 two tablespoons finely chopped parsley1 whites of two eggs well beaten1 three tablespoons butter1 four tablespoons cream1 and salt and pepper4 ,line potato shells with mixture1 place in each cavity a poached egg1 cover with potato mixture1 and bake until browned4 ,care must be taken to have eggs delicately parched4 ,baked or ,shirred ,eggs ,butter an egg-shirrer4 ,cover bottom and sides with fine cracker crumbs4 ,break an egg into a cup1 and carefully slip into shirrer4 ,cover with seasoned buttered crumbs1 and bake in moderate oven until white is firm and crumbs brown4 ,the shirrers should be placed on a tin plate1 that they may be easily removed from the oven4 ,eggs may be baked in small tomatoes4 ,cut a slice from stem end of tomato1 scoop out the pulp1 slip in an egg1 sprinkle with salt and pepper1 cover with buttered crumbs1 and bake4 ,eggs la ,tripe ,serve dropped eggs on ,lobster ,croquettes 7see p4 #eeh7 shaped in flat round cakes one-half inch thick4 ,garnish with lobster claws and parsley4 ,eggs la ,benedict ,split and toast ,english muffins4 ,saut circular pieces of cold boiled ham1 place these over the halves of muffins1 arrange on each a dropped egg1 and pour around ,hollandaise ,sauce ,,ii 7see p4 #bgd71 diluted with cream to make of such consistency to pour easily4 ,eggs la ,lee ,cover circular pieces of toasted bread with thin slices cold boiled ham4 ,arrange on each a dropped egg1 and pour around4 ,mushroom ,pure4 ,clean one-fourth pound mushrooms1 break caps in pieces1 and saut five minutes in one tablespoon butter4 ,add one cup chicken stock and simmer five minutes4 ,rub through a sieve and thicken with one tablespoon each butter and flour cooked together4 ,season with salt and pepper4 ,eggs la ,commodore ,cut slices of bread in circular pieces and saut in butter4 ,remove a portion of centre1 leaving a rim one-fourth inch wide4 ,spread cavity thus made with pt de foie gras pure1 place a poached egg in each and pour over a rich brown or ,bchamel sauce to which is added a few drops vinegar4 ,garnish with chopped truffles4 ,eggs1 ,waldorf ,style ,arrange poached eggs on circular pieces of buttered toast1 surround with ,brown ,mushroom ,sauce 7see p4 #bfh71 and place a broiled mushroom cap on each egg4 ,poached ,eggs with ,sauce ,bearnaise ,poach six eggs1 arrange in serving dish1 cover eggs alternately with red and yellow sauce1 and garnish with parsley4 ,sauce ,bearnaise4 ,beat yolks three eggs slightly1 add three tablespoons olive oil1 two tablespoons hot water1 three-fourths tablespoon tarragon vinegar1 one-fourth teaspoon salt1 and a few grains cayenne4 ,cook over boiling water until mixture thickens4 ,color one-half the sauce with tomato pure 7tomatoes drained from their liquor1 stewed1 strained1 and cooked until reduced to a thick pulp74 ,scrambled ,eggs #e eggs cup milk teaspoon salt teaspoon pepper #b tablespoons butter ,beat eggs slightly with silver fork2 add salt1 pepper1 and milk4 ,heat omelet pan1 put in butter1 and when melted1 turn in the mixture4 ,cook until of creamy consistency1 stirring and scraping from bottom of the pan4 ,scrambled ,eggs with ,tomato ,sauce #f eggs #a cups tomatoes #b teaspoons sugar #d tablespoons butter #a slice onion teaspoon salt teaspoon pepper ,simmer tomatoes and sugar five minutes2 fry butter and onion three minutes2 remove onion1 and add tomatoes1 seasonings1 and eggs slightly beaten4 ,cook same as ,scrambled ,eggs4 ,serve with entire wheat bread or brown bread toast4 ,scrambled ,eggs with ,anchovy ,toast ,spread thin slices of buttered toast with ,anchovy ,paste4 ,arrange on platter1 and cover with scrambled eggs4 ,eggs la ,buckingham ,make five slices milk toast1 and arrange on platter4 ,use recipe for ,scrambled ,eggs1 having the eggs slightly underdone4 ,pour eggs over toast1 sprinkle with four tablespoons grated mild cheese4 ,put in oven to melt cheese1 and finish cooking eggs4 ,eggs la ,turk ,prepare ,scrambled ,eggs1 and pour over six slices of toasted bread4 ,put one tablespoon tomato pure on each piece1 and in the centre of pure one-half tablespoon chickens' livers sautd in bacon fat4 ,eggs la ,livingstone #d eggs cup stewed and strained tomatoes teaspoon salt teaspoon paprika #b tablespoons butter ,pt de foie gras ,finely chopped truffles ,beat eggs slightly1 and add tomatoes1 salt1 and paprika4 ,melt butter in an omelet pan1 add seasoned eggs1 and cook same as ,scrambled ,eggs4 ,spread slices of toasted bread with pt de foie gras4 ,pour over the eggs1 and sprinkle with truffles4 ,scrambled ,eggs1 ,country ,style ,heat omelet pan1 put in two tablespoons butter1 and when melted turn in four unbeaten eggs4 ,cook until white is partially set1 then stir until cooking is completed1 when whites will be thoroughly set4 ,season with salt and pepper4 ,buttered ,eggs ,heat omelet pan4 ,put in one tablespoon butter2 when melted1 slip in an egg1 and cook until the white is firm4 ,turn it over once while cooking4 ,add more butter as needed1 using just enough to keep egg from sticking4 ,buttered ,eggs with ,tomatoes ,cut tomatoes in one-third inch slices4 ,sprinkle with salt and pepper1 dredge with flour1 and saut in butter4 ,serve a buttered egg on each slice of tomato4 ,planked ,eggs ,finely chop cold cooked corned beef or corned tongue2 there should be two-thirds cup4 ,add an equal quantity of fine bread crumbs1 moisten with cream and season with salt and pepper4 ,spread mixture on plank1 and make nests and border of duchess potatoes1 using rose tube4 ,put a buttered or poached egg in each nest and put in oven to brown potato4 ,garnish with tomatoes cut in halves and broiled1 and parsley4 ,eggs may be sprinkled with buttered cracker crumbs1 just before sending to oven1 if preferred4 ,fried ,eggs ,fried eggs are cooked as ,buttered ,eggs1 without being turned4 ,in this case the fat is taken by spoonfuls and poured over the eggs4 ,lard1 pork1 ham1 or bacon fat are usually employed1--a considerable amount being used4 ,eggs la ,goldenrod #c 8hard-boiled0 eggs #a tablespoon butter #a tablespoon flour #a cup milk teaspoon salt teaspoon pepper #e slices toast ,parsley ,make a thin white sauce with butter1 flour1 milk1 and seasonings4 ,separate yolks from whites of eggs4 ,chop whites finely1 and add them to the sauce4 ,cut four slices of toast in halves lengthwise4 ,arrange on platter1 and pour over the sauce4 ,force the yolks through a potato ricer or strainer1 sprinkling over the top4 ,garnish with parsley and remaining toast1 cut in points4 ,eggs au ,gratin ,arrange ,dropped ,eggs on a shallow buttered dish4 ,sprinkle with grated ,parmesan cheese4 ,pour over eggs one pint ,yellow ,bchamel ,sauce4 ,cover with stale bread crumbs1 and sprinkle with grated cheese4 ,brown in oven4 ,tomato or ,white ,sauce may be used4 ,eggs in ,batter #a egg #a tablespoons thick cream #b tablespoons fine stale bread crumbs teaspoon salt ,mix cream1 bread crumbs1 and salt4 ,put one-half tablespoon of mixture in egg-shirrer4 ,slip in egg1 and cover with remaining mixture4 ,bake six minutes in moderate oven4 ,curried ,eggs ,i #c 8hard-boiled0 eggs #b tablespoons butter #b tablespoons flour teaspoon salt teaspoon curry powder teaspoon pepper #a cup hot milk ,melt butter1 add flour and seasonings1 and gradually hot milk4 ,cut eggs in eighths lengthwise1 and reheat in sauce4 ,curried ,eggs ,,ii #d 8hard-boiled0 eggs #b tablespoons butter tablespoon finely chopped onion #b tablespoons flour #a teaspoon curry powder teaspoon salt teaspoon paprika #a cups scalded milk cup cooked rice ,chop whites of eggs and add to sauce made of butter1 flour1 seasonings1 and milk1 then add rice2 heat to boiling-point1 fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve4 ,scalloped ,eggs #c 8hard-boiled0 eggs #a pint ,white ,sauce ,i cup chopped cold meat cup buttered cracker crumbs ,chop eggs finely4 ,sprinkle bottom of a buttered baking dish with crumbs1 cover with one-half the eggs1 eggs with sauce1 and sauce with meat2 repeat4 ,cover with remaining crumbs4 ,place in oven on centre grate1 and bake until crumbs are brown4 ,ham is the best meat to use for this dish4 ,chicken1 veal1 or fish may be used4 ,stuffed ,eggs ,cut four 8hard-boiled0 eggs in halves crosswise2 remove yolks1 mash1 and add two tablespoons grated cheese1 one teaspoon vinegar1 one-fourth teaspoon mustard1 and salt and cayenne to taste4 ,add enough melted butter to make mixture of the right consistency to shape4 ,make in balls size of original yolks1 and refill whites4 ,arrange on a serving dish1 pour around one cup ,white ,sauce1 cover1 and reheat4 ,stuffed ,eggs in a ,nest ,cut 8hard-boiled0 eggs in halves lengthwise4 ,remove yolks1 and put whites aside in pairs4 ,mash yolks1 and add half the amount of devilled ham and enough melted butter to make of consistency to shape4 ,make in balls size of original yolks1 and refill whites4 ,form remainder of mixture into a nest4 ,arrange eggs in the nest1 and pour over one cup ,white ,sauce ,i4 ,sprinkle with buttered crumbs1 and bake until crumbs are brown4 ,eggs la ,sidney ,arrange 8hard-boiled0 eggs1 cut in thirds lengthwise1 on pieces of toasted bread4 ,pour over eggs ,soubise ,sauce4 ,eggs ,huntington #d 8hard-boiled0 eggs #a tablespoon butter #a tablespoons flour cup white stock cup milk teaspoon salt ,few grains cayenne ,grated cheese cup buttered cracker crumbs ,make a sauce of the butter1 flour1 stock1 and milk2 add eggs finely chopped and salt and cayenne4 ,fill buttered ramequin dishes with mixture1 sprinkle with grated cheese1 cover with cracker crumbs1 and bake in a moderate oven until crumbs are brown4 ,egg ,farci ,i ,cut 8hard-boiled0 eggs in halves1 crosswise4 ,remove yolks1 and put whites aside in pairs4 ,mash yolks1 and add equal amount of cold cooked chicken or veal1 finely chopped4 ,moisten with melted butter or ,mayonnaise4 ,season to taste with salt1 pepper1 lemon juice1 mustard1 and cayenne4 ,shape and refill whites4 ,egg ,farci ,,ii ,clean and chop two chickens' livers1 sprinkle with onion juice1 and saut in butter4 ,add the yolks of four 8hard-boiled0 eggs rubbed through a sieve1 one teaspoon chopped parsley1 and salt1 pepper1 and ,tabasco ,sauce to taste4 ,refill whites of eggs with mixture1 cover with grated cheese1 and bake until cheese melts4 ,serve in toast rings and pour around ,tomato ,pure 7see p4 #ih74 ,lucanian ,eggs #e 8hard-boiled0 eggs #a cup cooked macaroni cup grated cheese ,essence ,anchovy #a cups ,white ,sauce ,i ,salt and paprika ,onion juice cup buttered crumbs ,cut eggs in eighths lengthwise1 add macaroni1 white sauce1 and seasonings4 ,arrange in buttered baking dish1 cover with buttered crumbs1 and bake until crumbs are brown4 ,egg ,souffl #b tablespoons butter #b tablespoons flour #a cup milk #a cup cream #d eggs #a teaspoon salt ,few grains cayenne ,cream the butter1 add flour1 and pour on gradually scalded milk and cream4 ,cook in double boiler five minutes1 and add yolks of eggs1 beaten until thick and lemon-colored4 ,remove from fire1 add seasonings1 and fold in whites of eggs beaten until stiff and dry4 ,turn into a buttered dish1 or buttered individual moulds1 set in pan of hot water1 and bake in a slow oven until firm4 ,egg ,souffl may be served with ,white ,sauce ,i1 highly seasoned with celery salt1 paprika1 and onion juice4 ,egg ,timbales #a tablespoon butter #a tablespoon flour cup milk #c eggs #a tablespoon chopped parsley teaspoon salt teaspoon pepper ,few grains celery salt ,few grains cayenne ,make a sauce of the butter1 flour1 and milk2 add yolks beaten until thick and lemon-colored1 then add seasonings4 ,beat whites of eggs until stiff and dry1 and cut and fold into first mixture4 ,turn into buttered moulds1 set in pan of hot water1 and bake in a slow oven until firm4 ,serve with ,tomato ,cream ,sauce 7see page #bga74 ,egg ,croquettes #f eggs #b tablespoons butter #a slice onion cup flour #a cup white stock ,salt ,pepper ,yolks #c eggs ,stale bread crumbs ,grated cheese ,poach eggs and dry on a towel4 ,cook butter with onion three minutes4 ,add flour and1 gradually1 stock4 ,season with salt and pepper2 then add yolks of eggs slightly beaten4 ,cook one minute1 and cool4 ,cover eggs with mixture1 roll in bread crumbs and cheese1 using equal parts1 dip in egg1 again roll in crumbs1 fry in deep fat1 and drain on brown paper4 ,these may be served with a thin sauce1 using equal parts of white stock and cream1 and seasoning with grated cheese1 salt1 and paprika4 ,eggs la ,juliette ,decorate egg-shaped individual moulds with truffles1 and cold boiled tongue cut in fancy shapes1 and pistachio nuts blanched and split4 ,line mould with aspic jelly1 drop in a poached egg yolk1 cover with aspic jelly1 let stand until firm1 and turn on a thin oval slice of cold boiled tongue4 ,eggs la ,parisienne ,butter small timbale moulds1 sprinkle with finely chopped truffles1 parsley1 and cooked beets4 ,break eggs1 and slip one into each mould1 sprinkle with salt and pepper1 set in pan of hot water1 and cook until egg is firm4 ,remove from moulds on octagon slices of toast1 and pour around ,tomato ,sauce ,,ii 7see p4 #bgj74 ,illustration3 ,,planked ,,eggs4--,page #ajj4 ,illustration3 ,,plain ,,omelet4--,page #aje4 ,illustration3 ,,utensils ,,and ,,materials ,,for ,,the ,,starting ,,of ,,brown ,,soup ,,stock4--,page #aac4 ,eggs ,mornay ,break egg and slip into buttered egg-shirrers1 allowing one or two eggs to each shirrer1 according to size4 ,cover with ,white ,sauce ,,ii 7see p4 #bff71 seasoned with one-third cup grated cheese1 paprika1 and yolks two eggs2 cover with grated cheese and bake until firm4 ,omelets ,for omelets select large eggs1 allowing one egg for each person1 and one tablespoon liquid for each egg4 ,keep an omelet pan especially for omelets1 and see that it is kept clean and smooth4 ,a frying-pan may be used in place of omelet pan4 ,plain ,omelet #d eggs teaspoon salt ,few grains pepper #d tablespoons hot water #a tablespoon butter #a cups ,thin ,white ,sauce ,separate yolks from whites4 ,beat yolks until thick and lemon-colored2 add salt1 pepper1 and hot water4 ,beat whites until stiff and dry1 cutting and folding them into first mixture until they have taken up mixture4 ,heat omelet pan1 and butter sides and bottom4 ,turn in mixture1 spread evenly1 place on range where it will cook slowly1 occasionally turning the pan that omelet may brown evenly4 ,when well 8puffed0 and delicately browned underneath1 place pan on centre grate of oven to finish cooking the top4 ,the omelet is cooked if it is firm to the touch when pressed by the finger4 ,if it clings to the finger like the beaten white of egg1 it needs longer cooking4 ,fold1 and turn on hot platter1 and pour around one and one-half cups ,thin ,white ,sauce4 ,milk is sometimes used in place of hot water1 but hot water makes a more tender omelet4 ,a few grains baking powder are used by some cooks to hold up an omelet4 ,to ,fold and ,turn an ,omelet ,hold an omelet pan by handle with the left hand4 ,with a case knife make two one-half inch incisions opposite each other at right angles to handle4 ,place knife under the part of omelet nearest handle1 tip pan to nearly a vertical position2 by carefully coaxing the omelet with knife1 it will fold and turn without breaking4 ,omelet with ,meat or ,vegetables ,mix and cook ,plain ,omelet4 ,fold in remnants of finely chopped cooked chicken1 veal1 or ham4 ,remnants of fish may be flaked and added to ,white ,sauce2 or cooked peas1 asparagus1 or cauliflower may be added4 ,oyster ,omelet ,mix and cook ,plain ,omelet4 ,fold in one pint oysters1 parboiled1 drained from their liquor1 and cut in halves4 ,turn on platter1 and pour around ,thin ,white ,sauce4 ,orange ,omelet #c eggs #b tablespoons powdered sugar ,few grains salt #a teaspoon lemon juice #b oranges tablespoon butter #b tablespoons orange juice ,follow directions for ,plain ,omelet4 ,remove skin from oranges and cut in slices1 lengthwise4 ,fold in one-third of the slices of orange1 well sprinkled with powdered sugar2 put remaining slices around omelet1 and sprinkle with sugar4 ,jelly ,omelet ,mix and cook ,plain ,omelet1 omitting pepper and one-half the salt1 and adding one tablespoon sugar4 ,spread before folding with jam1 jelly1 or marmalade4 ,fold1 turn1 and sprinkle with sugar4 ,bread ,omelet #d eggs cup milk cup stale bread crumbs teaspoon salt teaspoon pepper #a tablespoon butter ,soak bread crumbs fifteen minutes in milk1 add beaten yolks and seasonings1 fold in whites4 ,cook and serve as ,plain ,omelet4 ,french ,omelet #d eggs #d tablespoons milk teaspoon salt teaspoon pepper #b tablespoons butter ,beat eggs slightly1 just enough to blend yolks and whites1 add the milk and seasonings4 ,put butter in hot omelet pan2 when melted1 turn in the mixture2 as it cooks1 prick and pick up with a fork until the whole is of creamy consistency4 ,place on hotter part of range that it may brown quickly underneath4 ,fold1 and turn on hot platter4 ,omelet with ,crotons #a cup bread cut in inch cubes ,butter #e eggs #d tablespoons cream teaspoon salt teaspoon pepper ,fry cubes of bread in butter until well browned and crisp4 ,beat eggs slightly1 add cream1 salt1 pepper1 and crotons4 ,put two tablespoons butter in hot omelet pan1 and as soon as melted and slightly browned turn in mixture and cook same as ,french ,omelet4 ,eggs with ,spinach la ,martin ,cover the centre of a platter with finely chopped and seasoned cooked spinach4 ,beat three eggs slightly1 add three tablespoons hot water1 one-third teaspoon salt1 one tablespoon1 each1 red and green pepper cut in strips1 and one tablespoon cooked ham cut in very small pieces4 ,heat omelet pan1 put in one and one-half tablespoons olive oil1 and as soon as heated pour in mixture4 ,cook same as ,french ,omelet and turn on to spinach4 ,garnish with parsley4 ,spanish ,omelet ,mix and cook a ,french ,omelet4 ,serve with ,tomato ,sauce in the centre and around omelet4 ,tomato ,sauce4 ,cook two tablespoons of butter with one tablespoon of finely chopped onion1 until yellow4 ,add one and three-fourths cups tomatoes1 and cook until moisture has nearly evaporated4 ,add one tablespoon sliced mushrooms1 one tablespoon capers1 one-fourth teaspoon salt1 and a few grains cayenne4 ,this is improved by a small piece of red or green pepper1 finely chopped1 cooked with butter and onion4 ,rich ,omelet #b tablespoons flour teaspoon salt #a cup milk #c eggs #c tablespoons butter ,mrs4 ,e4 ,a4 ,dwinell ,mix salt and flour1 and add gradually milk4 ,beat eggs until thick and lemon-colored1 then add to first mixture4 ,heat iron frying-pan and put in two-thirds of the butter2 when butter is melted1 pour in mixture4 ,as it cooks1 lift with a griddle-cake turner so that uncooked part may run underneath2 add remaining butter as needed1 and continue lifting the cooked part until it is firm throughout4 ,place on hotter part of range to brown2 roll1 and turn on hot platter4 ,omelette ,robespierre #c eggs #c tablespoons hot water #a tablespoon powdered sugar teaspoon salt teaspoon vanilla ,beat eggs slightly1 and add remaining ingredients4 ,put one and one-half tablespoons butter in a hot omelet pan1 turn in mixture and cook same as ,french ,omelet4 ,fold1 turn on a hot platter1 sprinkle with powdered sugar1 and score with a hot poker4 ,almond ,omelet1 ,caramel ,sauce #c eggs #c tablespoons caramel sauce ,few grains salt teaspoon vanilla ,beat yolks of eggs until thick and lemon-colored1 add caramel1 salt1 and vanilla1 and cut and fold in whites of eggs beaten until stiff and dry4 ,put three-fourths tablespoon butter in a hot omelet pan1 cover bottom of pan with shredded almonds1 turn in mixture1 and cook and fold same as ,plain ,omelet4 ,pour around ,caramel ,sauce4 ,pour one cup sugar in omelet pan1 and stir constantly1 over hot part of range1 until melted to a light brown syrup4 ,add three-fourths cup hot water1 and let simmer ten minutes4 ,,chapter ,,viii ,,soups ,it cannot be denied that the ,french excel all nations in the excellence of their cuisine1 and to their soups and sauces belong the greatest praise4 ,it would be well to follow their example1 and it is the duty of every housekeeper to learn the art of soup making4 ,how may a hearty dinner be better begun than with a thin soup8 ,the hot liquid1 taken into an empty stomach1 is easily assimilated1 acts as a stimulant rather than a nutrient 7as is the popular opinion71 and prepares the way for the meal which is to follow4 ,the cream soups and pures are so nutritious that1 with bread and butter1 they furnish a satisfactory meal4 ,soups are divided into two great classes3 soups with stock2 soups without stock4 ,soups with stock have1 for their basis1 beef1 veal1 mutton1 fish1 poultry1 or game1 separately or in combination4 ,they are classified as3-- ,bouillon1 made from lean beef1 delicately seasoned1 and usually cleared4 ,exception1--clam bouillon4 ,brown ,soup ,stock1 made from beef 7two-thirds lean meat1 and remainder bone and fat71 highly seasoned with vegetables1 spices1 and sweet herbs4 ,white ,soup ,stock1 made from chicken or veal1 with delicate seasonings4 ,consomm1 usually made from two or three kinds of meat 7beef1 veal1 and fowl being employed71 highly seasoned with vegetables1 spices1 and sweet herbs4 ,always served clear4 ,lamb ,stock1 delicately seasoned1 is served as mutton broth4 ,soups without stock are classified as3-- ,cream ,soups1 made of vegetables or fish1 with milk1 and a small amount of cream and seasonings4 ,always thickened4 ,pures1 made from vegetables or fish1 forced through a strainer1 and retained in soup1 milk1 and seasonings4 ,generally thicker than cream soup4 ,sometimes ,white ,stock is added4 ,bisques1 generally made from shell-fish1 milk1 and seasonings1 and served with fish dice2 made similarly to pures4 ,they may be made of meat1 game1 or vegetables1 with small dice of the same4 ,various names have been given to soups1 according to their flavorings1 chief ingredients1 the people who use them1 etc4 ,to the ,scotch belongs ,scotch ,broth2 to the ,french1 ,pot-au-feu2 to the ,indo1 ,mulligatawny2 and to the ,spanish1 ,olla ,podrida4 ,,soup ,,making ,the art of soup making is more easily mastered than at first appears4 ,the young housekeeper is startled at the amazingly large number of ingredients the recipe calls for1 and often is discouraged4 ,one may1 with but little expense1 keep at hand what is essential for the making of a good soup4 ,winter vegetables--turnips1 carrots1 celery1 and onions--may be bought in large or small quantities4 ,the outer stalks of celery1 often not suitable for serving1 should be saved for soups4 ,at seasons when celery is a luxury1 the tips and roots should be saved and dried4 ,sweet herbs1 including thyme1 savory1 and marjoram1 are dried and put up in packages1 retailing from five to ten cents4 ,bay leaves1 which should be used sparingly1 may be obtained at first-class grocers' or druggists'2 seeming never to lose strength1 they may be kept indefinitely4 ,spices1 including whole cloves1 allspice berries1 peppercorns1 and stick cinnamon1 should be kept on hand4 ,these seasonings1 with the addition of salt1 pepper1 and parsley1 are the essential flavorings for stock soups4 ,flour1 corn-starch1 arrowroot1 fine tapioca1 sago1 pearl barley1 rice1 bread1 or eggs are added to give consistency and nourishment4 ,in small families1 where there are few left-overs1 fresh meat must be bought for the making of soup stock1 as a good soup cannot be made from a small amount of poor material4 ,on the other hand1 large families need seldom buy fresh meat1 provided all left-overs are properly cared for4 ,the soup kettle should receive small pieces of beef 7roasted1 broiled1 or stewed71 veal1 carcasses of fowl or chicken1 chop bones1 bones left from lamb roast1 and all trimmings and bones1 which a careful housewife should see are sent from the market with her order4 ,avoid the use of smoked or corned meats1 or large pieces of raw mutton or lamb surrounded by fat1 on account of the strong flavor so disagreeable to many4 ,a small piece of bacon or lean ham is sometimes cooked with vegetables for flavor4 ,beef ranks first as regards utility and economy in soup making4 ,it should be cut from the fore or hind shin 7which cuts contain marrow-bone71 the middle cuts being most desirable4 ,if the lower part of shin is used1 the soup1 although rich in gelatin1 lacks flavor1 unless a cheap piece of lean meat is used with it1 which frequently is done4 ,it must be remembered that meat1 bone1 and fat in the right proportions are all necessary2 allow two-thirds lean meat1 the remaining one-third bone and fat4 ,from the meat the soluble juices1 salts1 extractives 7which give color and flavor71 and a small quantity of gelatin are extracted2 from the bone1 gelatin 7which gives the stock when cold a jelly-like consistency7 and mineral matter4 ,gelatin is also obtained from cartilage1 skin1 tendons1 and ligaments4 ,some of the fat is absorbed2 the remainder rises to the top and should be removed4 ,soup stock making is rendered easier by use of proper utensils4 ,sharp meat knives1 hardwood board1 two pure strainers having meshes of different size1 and a soup digester 7a porcelain-lined iron pot1 having tight-fitting cover1 with valve in the top71 or covered granite kettle1 are essentials4 ,an iron kettle1 which formerly constituted one of the furnishings of a range1 may be used if perfectly smooth4 ,a saw1 cleaver1 and scales1 although not necessary1 are useful1 and lighten labor4 ,when meat comes from market1 remove from paper and put in cool place4 ,when ready to start stock1 if scales are at hand1 weigh meat and bone to see if correct proportions have been sent4 ,wipe meat with clean cheese-cloth wrung out of cold water4 ,cut lean meat in one-inch cubes2 by so doing1 a large amount of surface is exposed to the water1 and juices are more easily drawn out4 ,heat frying-pan hissing hot2 remove marrow from marrow-bone1 and use enough to brown one-third of the lean meat1 stirring constantly1 that all parts of surface may be seared1 thus preventing escape of juices1--sacrificing a certain amount of goodness in the stock to give additional color and flavor1 which is obtained by caramelization4 ,put fat1 bone1 and remaining lean meat in soup kettle2 cover with cold water1 allowing one pint to each pound of meat1 bone1 and fat4 ,let stand one hour1 that cold water may draw out juices from meat4 ,add browned meat1 taking water from soup kettle to rinse out frying-pan1 that none of the coloring may be lost4 ,heat gradually to boiling-point1 and cook six or seven hours at low temperature4 ,a scum will rise on the top1 which contains coagulated albuminous juices2 these give to soup its chief nutritive value2 many1 however1 prefer a clear soup1 and have them removed4 ,if allowed to remain1 when straining1 a large part will pass through strainer4 ,vegetables1 spices1 and salt should be added the last hour of cooking4 ,strain and cool quickly2 by so doing1 stock is less apt to ferment4 ,a knuckle of veal is often used for making white soup stock4 ,fowl should be used for stock in preference to chicken1 as it is cheaper1 and contains a larger amount of nutriment4 ,a cake of fat forms on stock when cold1 which excludes air1 and should not be removed until stock is used4 ,to remove fat1 run a knife around edge of bowl and carefully remove the same4 ,a small quantity will remain1 which should be removed by passing a cloth wrung out of hot water around edge and over top of stock4 ,this fat should be clarified and used for drippings4 ,if time cannot be allowed for stock to cool before using1 take off as much fat as possible with a spoon1 and remove the remainder by passing tissue or any absorbent paper over the surface4 ,how to ,clear ,soup ,stock ,whites of eggs slightly beaten1 or raw1 lean beef finely chopped1 are employed for clearing soup stock4 ,the albumen found in each effects the clearing by drawing to itself some of the juices which have been extracted from the meat1 and by action of heat have been coagulated4 ,some rise to the top and form a scum1 others are precipitated4 ,remove fat from stock1 and put quantity to be cleared in stewpan1 allowing white and shell of one egg to each quart of stock4 ,beat egg slightly1 break shell in small pieces and add to stock4 ,place on front of range1 and stir constantly until boiling-point is reached2 boil two minutes4 ,set back where it may simmer twenty minutes2 remove scum1 and strain through double thickness of cheese-cloth placed over a fine strainer4 ,if stock to be cleared is not sufficiently seasoned1 additional seasoning must be added as soon as stock has lost its jelly-like consistency2 not after clearing is effected4 ,many think the flavor obtained from a few shavings of lemon rind an agreeable addition4 ,how to ,bind ,soups ,cream soups and pures1 if allowed to stand1 separate1 unless bound together4 ,to bind a soup1 melt butter1 and when bubbling add an equal quantity of flour2 when well mixed add to boiling soup1 stirring constantly4 ,if recipe calls for more flour than butter1 or soup is one that should be made in double boiler1 add gradually a portion of hot mixture to butter and flour until of such consistency that it may be poured into the mixture remaining in double boiler4 ,,soups ,,with ,,meat ,,stock ,brown ,soup ,stock #f lbs4 shin of beef #c quarts cold water teaspoon peppercorns #f cloves bay leaf #c sprigs thyme #a sprig marjoram #b sprigs parsley ,carrot cup each1 cut in dice ,turnip ,onion ,celery #a tablespoon salt ,wipe beef1 and cut the lean meat in inch cubes4 ,brown one-third of meat in hot frying-pan in marrow from a marrow-bone4 ,put remaining two-thirds with bone and fat in soup kettle1 add water1 and let stand for thirty minutes4 ,place on back of range1 add browned meat1 and heat gradually to boiling-point4 ,as scum rises it should be removed4 ,cover1 and cook slowly six hours1 keeping below boiling-point during cooking4 ,add vegetables and seasonings1 cook one and one-half hours1 strain1 and cool as quickly as possible4 ,bouillon #e lbs4 lean beef from middle of round #b lbs4 marrow-bone #c quarts cold water #a teaspoon peppercorns #a tablespoon salt ,carrot cup each1 cut in dice ,turnip ,onion ,celery ,wipe1 and cut meat in inch cubes4 ,put two-thirds of meat in soup kettle1 and soak in water thirty minutes4 ,brown remainder in hot frying-pan with marrow from marrow-bone4 ,put browned meat and bone in kettle4 ,heat to boiling-point2 skim thoroughly1 and cook at temperature below boiling-point five hours4 ,add seasonings and vegetables1 cook one hour1 strain1 and cool4 ,remove fat1 and clear4 ,serve in bouillon cups4 ,tomato ,bouillon with ,oysters #a can tomatoes #a quarts bouillon #a tablespoon chopped onion bay leaf #f cloves teaspoon celery seed teaspoon peppercorns #a pint oysters ,mix all ingredients except oysters1 and boil twenty minutes4 ,strain1 cool1 and clear4 ,add parboiled oysters1 and serve in bouillon cups with small crotons4 ,iced ,bouillon ,flavor bouillon with sherry or ,madeira wine1 and serve cold4 ,macaroni ,soup #a quart ,brown ,soup ,stock cup macaroni1 broken in half-inch pieces ,salt ,pepper ,cook macaroni in boiling salted water until soft4 ,drain1 and add to stock heated to boiling-point4 ,season with salt and pepper4 ,spaghetti or other ,italian pastas may be substituted for macaroni4 ,tomato ,soup with ,stock #a quart ,brown ,soup ,stock #a can tomatoes teaspoon peppercorns #a small bay leaf #c cloves #c sprigs thyme #d tablespoons butter cup flour ,onion cup each1 cut in dice ,carrot ,celery ,raw ham ,salt ,pepper ,cook onion1 carrot1 celery1 and ham in butter five minutes1 add flour1 peppercorns1 bay leaf1 cloves1 and thyme1 and cook three minutes2 then add tomatoes1 cover1 and cook slowly one hour4 ,when cooked in oven it requires less watching4 ,rub through a strainer1 add hot stock1 and season with salt and pepper4 ,turkish ,soup #e cups ,brown ,soup ,stock cup rice #a cups stewed and strained tomatoes ,bit of bay leaf #b slices onion #aj peppercorns teaspoon celery salt #b tablespoons butter #a tablespoons flour ,cook rice in ,brown ,stock until soft4 ,cook bay leaf1 onion1 peppercorns1 and celery salt with tomatoes thirty minutes4 ,combine mixtures1 rub through sieve1 and bind with butter and flour cooked together4 ,season with salt and pepper if needed4 ,creole ,soup #a quart ,brown ,soup ,stock #a pint tomatoes #c tablespoons chopped green peppers #b tablespoons chopped onion cup butter cup flour ,salt ,pepper ,cayenne #b tablespoons grated horseradish #a teaspoon vinegar cup macaroni rings ,cook pepper and onion in butter five minutes4 ,add flour1 stock1 and tomatoes1 and simmer fifteen minutes4 ,strain1 rub through sieve1 and season highly with salt1 pepper1 and cayenne4 ,just before serving add horseradish1 vinegar1 and macaroni previously cooked and cut in rings4 ,julienne ,soup ,to one quart clear ,brown ,soup ,stock1 add one-fourth cup each carrot and turnip1 cut in thin strips one and one-half inches long1 previously cooked in boiling salted water1 and two tablespoons1 each1 cooked peas and string beans4 ,heat to boiling-point4 ,dinner ,soup #c lbs4 lean beef from round #b lbs4 marrow-bone #b qts4 cold water #a can tomatoes #a teaspoon peppercorns #a tablespoon salt #a tablespoon lean raw ham1 finely chopped #b tablespoons butter ,carrot cup1 each ,turnip ,onion cut in small pieces ,celery #a sprig parsley bay leaf ,wipe meat and cut in inch cubes4 ,put one-half in kettle with marrow-bone1 water1 and tomatoes4 ,brown remaining half in hot frying-pan with some marrow from bone1 then turn into kettle4 ,heat slowly to boiling-point1 and cook at temperature just below boiling-point five hours4 ,cook ham and vegetables with butter five minutes1 then add to soup with peppercorns1 salt1 parsley1 and bay leaf4 ,cook one and one-half hours1 strain1 cool quickly1 remove fat1 and clear4 ,bortchock ,soup #f lbs4 shin of beef #c qts4 cold water #a cup carrot cubes cup sliced onion #f cloves #a allspice berry #b sprigs parsley #b stalks celery #a beet finely cut #a tablespoon salt #a teaspoon peppercorns #b tablespoons butter ,prepare and cook beef same as for ,bouillon4 ,cook vegetables in butter five minutes2 then add to soup with remaining seasonings4 ,cook one and one-half hours1 strain1 cool quickly1 remove fat1 and clear4 ,when ready to clear1 add one cup finely chopped raw beet and one-fourth cup vinegar4 ,select red beets for this soup1 and serve as soon as possible after clearing1 otherwise it will lose its bright red color1 which makes the dish especially appropriate for an ,american ,beauty ,dinner4 ,ox-tail ,soup #a small ox-tail #f cups ,brown ,stock ,carrot cup each1 cut in fancy shapes ,turnip ,onion cup each1 cut in small pieces ,celery teaspoon salt ,few grains cayenne cup ,madeira wine #a teaspoon ,worcestershire ,sauce #a teaspoon lemon juice ,cut ox-tail in small pieces1 wash1 drain1 sprinkle with salt and pepper1 dredge with flour1 and fry in butter ten minutes4 ,add to ,brown ,stock1 and simmer one hour4 ,then add vegetables1 which have been parboiled twenty minutes2 simmer until vegetables are soft1 add salt1 cayenne1 wine1 ,worcestershire ,sauce1 and lemon juice4 ,scotch ,soup #c lbs4 mutton from fore-quarter #b qts4 cold water tablespoon salt teaspoon pepper #b slices turnip onion cup flour ,carrot cup1 each1 cut in small cubes ,turnip #b tablespoons pearl barley ,wipe meat1 remove skin and fat1 and cut meat in small pieces4 ,add water1 heat gradually to boiling-point1 skim1 and cook slowly two hours4 ,after cooking one hour1 add salt1 pepper1 turnip1 and onion4 ,strain1 cool1 remove fat1 reheat1 and thicken with flour diluted with enough cold water to pour easily4 ,cook carrot and turnip dice in boiling salted water until soft2 drain1 and add to soup4 ,soak barley over night1 in cold water1 drain1 and cook in boiling salted water until soft2 drain1 and add to soup4 ,if barley should be cooked in the soup1 it would absorb the greater part of the stock4 ,barley may be omitted2 in that case sprinkle with finely chopped parsley and serve with crotons4 ,white ,soup ,stock ,i #c lbs4 knuckle of veal #a lb4 lean beef #c quarts boiling water #a onion #f slices carrot #a large stalk celery teaspoon peppercorns bay leaf #b sprigs thyme #b cloves ,french ,chef ,wipe veal1 remove from bone1 and cut in small pieces2 cut beef in pieces1 put bone and meat in soup kettle1 cover with cold water1 and bring quickly to boiling-point2 drain1 throw away the water4 ,wash thoroughly bones and meat in cold water2 return to kettle1 add vegetables1 seasonings1 and three quarts boiling water4 ,boil three or four hours2 the stock should be reduced one half4 ,white ,soup ,stock ,,ii #d lbs4 knuckle of veal #b quarts cold water #a tablespoon salt teaspoon peppercorns #a onion #b stalks celery ,blade of mace ,wipe meat1 remove from bone1 and cut in small pieces4 ,put meat1 bone1 water1 and seasonings in kettle4 ,heat gradually to boiling-point1 skimming frequently4 ,simmer four or five hours1 and strain4 ,if scum has been carefully removed1 and soup is strained through double thickness of cheese-cloth1 stock will be quite clear4 ,white ,soup ,stock ,,iii ,the water in which a fowl or chicken is cooked makes ,white ,stock4 ,chicken ,soup with ,wine #c lb4 fowl #b quarts cold water #b slices carrot #a tablespoon salt teaspoon peppercorns #a onion1 sliced #b stalks celery ,bit of bay leaf #b tablespoons ,sauterne wine #a teaspoon beef extract #a cup cream ,salt ,pepper ,wipe and cut up fowl4 ,cover with water1 and add carrot1 salt1 peppercorns1 onion1 celery1 and bay leaf4 ,bring quickly to boiling-point1 then let simmer until meat is tender4 ,remove meat and strain stock4 ,chill1 remove fat1 reheat1 and add wine1 beef extract1 and cream4 ,season with salt and pepper4 ,french ,white ,soup #d lb4 fowl ,knuckle of veal #c qts4 cold water #a onion1 sliced #f slices carrot bay leaf #a sprig parsley teaspoon thyme teaspoon peppercorns tablespoon salt #a tablespoon lean raw ham1 finely chopped #d tablespoons butter #c tablespoons flour #a cup cream ,yolks #b eggs ,wipe1 clean1 and disjoint fowl4 ,wipe veal1 remove from bone1 and cut in small pieces4 ,put meat1 bone1 and water in kettle1 heat slowly to boiling-point1 skim1 and cook slowly four hours4 ,cook vegetables and ham in one tablespoon butter five minutes1 add to soup with peppercorns and salt1 and cook one hour4 ,strain1 cool1 and remove fat4 ,reheat three cups stock1 thicken with remaining butter and flour cooked together1 and just before serving add cream and egg yolks4 ,garnish with one-half cup cooked green peas and ,chicken ,custard cut in dice4 ,white ,soup #e cups ,white ,stock ,,iii tablespoon salt teaspoon peppercorns #a slice onion #a stalk celery #b cups scalded milk #c tablespoons butter #d tablespoons flour ,yolks #b eggs ,salt and pepper ,add seasonings to stock1 and simmer thirty minutes2 strain1 and thicken with butter and flour cooked together2 add scalded milk4 ,dilute eggs1 slightly beaten1 with hot soup1 and add to remaining soup2 strain1 and season with salt and pepper4 ,serve at once or soup will have a curdled appearance4 ,chicken ,soup #f cups ,white ,stock ,,iii #a tablespoon lean raw ham1 finely chopped #f slices carrot1 cut in cubes #b stalks celery bay leaf teaspoon peppercorns #a sliced onion cup hot boiled rice ,add seasonings to stock1 heat gradually to boiling-point1 and boil thirty minutes2 strain1 and add rice4 ,turkey ,soup ,break turkey carcass in pieces1 removing all stuffing2 put in kettle with any bits of meat that may have been left over4 ,cover with cold water1 bring slowly to boiling-point1 and simmer two hours4 ,strain1 remove fat1 and season with salt and pepper4 ,one or two outer stalks of celery may be cooked with carcass to give additional flavor4 ,hygienic ,soup #f cups ,white ,stock ,,iii cup oatmeal #b cups scalded milk #b tablespoons butter #b tablespoons flour ,salt and pepper ,heat stock to boiling-point1 add oatmeal1 and boil one hour2 rub through sieve1 add milk1 and thicken with butter and flour cooked together4 ,season with salt and pepper4 ,farina ,soup #d cups ,white ,stock ,,iii cup farina #b cups scalded milk #a cup cream ,few gratings of nutmeg ,salt and pepper ,heat stock to boiling-point1 add farina1 and boil fifteen minutes2 then add milk1 cream1 and seasonings4 ,spring ,soup #a quart ,white ,stock ,i or ,,ii #a large onion thinly sliced #c tablespoons butter cup stale baker's bread #a cup milk #a cup cream #b tablespoons flour ,salt and pepper ,cook onion fifteen minutes in one tablespoon butter2 add to stock1 with bread broken in pieces4 ,simmer one hour2 rub through sieve4 ,add milk1 and bind with remaining butter and flour cooked together2 add cream1 and season4 ,duchess ,soup #d cups ,white ,stock ,,iii #b slices carrot1 cut in cubes #b slices onion #b blades mace cup grated mild cheese cup butter cup flour #a teaspoon salt teaspoon pepper #b cups scalded milk ,cook vegetables three minutes in one and one-half tablespoons butter1 then add stock and mace2 boil fifteen minutes1 strain1 and add milk4 ,thicken with remaining butter and flour cooked together2 add salt and pepper4 ,stir in cheese1 and serve as soon as cheese is melted4 ,potage la ,reine #d cups ,white ,stock ,,iii teaspoon peppercorns #a stalk celery #a slice onion tablespoon salt ,yolks #c 8hard-boiled0 eggs cup cracker crumbs ,breast meat from a boiled chicken #b cups scalded milk cup cold milk #c tablespoons butter #c tablespoons flour ,cook stock with seasonings twenty minutes4 ,rub yolks of eggs through sieve4 ,soak cracker crumbs in cold milk until soft2 add to eggs4 ,chop meat and rub through sieve2 add to egg and cracker mixture4 ,then pour milk on slowly1 and add to strained stock2 boil three minutes4 ,bind with butter and flour cooked together4 ,royal ,soup #a cup stale bread crumbs cup milk ,yolks #c 8hard-boiled0 eggs ,breast meat from a boiled chicken ,salt and pepper #a cups scalded milk #c cups ,white ,stock ,,iii #b tablespoons butter #b tablespoons flour ,soak bread crumbs in milk1 add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve4 ,add gradually milk1 and chicken stock highly seasoned4 ,bind with butter and flour cooked together1 and season with salt and pepper4 ,st4 ,germain ,soup #c cups ,white ,stock ,i1 ,,ii1 or ,,iii #a can ,marrowfat peas #a cup cold water onion ,bit of bay leaf ,sprig of parsley ,blade of mace #b teaspoons sugar #a teaspoon salt teaspoon pepper #b tablespoons butter #b tablespoons corn-starch #a cup milk ,drain and rinse peas1 reserving one-third cup2 put remainder in cold water with seasonings1 and simmer one-half hour2 rub through sieve and add stock4 ,bind with butter and corn-starch cooked together2 boil five minutes4 ,add milk and reserved peas4 ,imperial ,soup #d cups ,white ,stock ,,iii #b cups stale bread crumbs #b stalks celery1 broken in pieces #b slices carrot1 cut in cubes #a small onion #c tablespoons butter ,sprig of parsley #b cloves teaspoon peppercorns ,bit of bay leaf ,blade of mace #a teaspoon salt breast boiled chicken cup blanched almonds #a cup cream cup milk #b tablespoons flour ,cook celery1 carrot1 and onion in one tablespoon butter five minutes2 tie in cheese-cloth with parsley1 cloves1 peppercorns1 bay leaf1 and mace2 add to stock with salt and bread crumbs1 simmer one hour1 remove seasonings1 and rub through a sieve4 ,chop chicken meat and rub through sieve2 pound almonds to a paste1 add to chicken1 then add cream4 ,combine mixtures1 add milk1 reheat1 and bind with remaining butter and flour cooked together4 ,veal and ,sago ,soup #b lbs4 lean veal #c quarts cold water lb4 pearl sago #b cups scalded milk ,yolks #d eggs ,salt and pepper ,order meat from market1 very finely chopped4 ,pick over and remove particles of fat4 ,cover meat with water1 bring slowly to boiling-point1 and simmer two hours1 skimming occasionally2 strain and reheat4 ,soak sago one-half hour in enough cold water to cover1 stir into hot stock1 boil thirty minutes1 and add milk2 then pour mixture slowly on yolks of eggs1 slightly beaten4 ,season with salt and pepper4 ,asparagus ,soup #c cups ,white ,stock ,,ii or ,,iii #a can asparagus #b cups cold water #a slice onion cup butter cup flour #b cups scalded milk ,salt and pepper ,drain and rinse asparagus1 reserve tips1 and add stalks to cold water2 boil five minutes1 drain1 add stock1 and onion2 boil thirty minutes1 rub through sieve1 and bind with butter and flour cooked together4 ,add salt1 pepper1 milk1 and tips4 ,cream of ,celery ,soup #b cups ,white ,stock ,,ii or ,,iii #c cups celery1 cut in inch pieces #b cups boiling water #a slice onion #b tablespoons butter #c tablespoons flour #b cups milk #a cup cream ,salt ,pepper ,parboil celery in water ten minutes2 drain1 add stock1 cook until celery is soft1 and rub through sieve4 ,scald onion in milk1 remove onion1 add milk to stock1 bind1 add cream1 and season with salt and pepper4 ,spinach ,soup #d cups ,white ,stock ,,ii or ,,iii #b quarts spinach #c cups boiling water #b cups milk cup butter cup flour ,salt ,pepper ,wash1 pick over1 and cook spinach thirty minutes in boiling water to which has been added one-fourth teaspoon powdered sugar and one-eighth teaspoon of soda2 drain1 chop1 and rub through sieve2 add stock1 heat to boiling-point1 bind1 add milk1 and season with salt and pepper4 ,cream of ,lettuce ,soup #b cups ,white ,stock ,,ii or ,,iii #b heads lettuce finely cut #b tablespoons rice cup cream tablespoon onion1 finely chopped #a tablespoon butter ,yolk #a egg ,few grains nutmeg ,salt ,pepper ,cook onion five minutes in butter1 add lettuce1 rice1 and stock4 ,cook until rice is soft1 then add cream1 yolk of egg slightly beaten1 nutmeg1 salt1 and pepper4 ,remove outer leaves from lettuce1 using only tender part for soup4 ,mushroom ,soup lb4 mushrooms #d cups ,white ,stock ,,iii cup pearl sago #a cup boiling water #a cup heavy cream ,yolks #b eggs ,salt and pepper ,clean and chop mushrooms1 and add to stock4 ,cook twenty minutes and rub through a sieve4 ,cook sago in boiling water thirty minutes1 add to stock1 and as soon as boiling-point is reached1 season with salt and pepper2 then add cream and yolks of eggs4 ,cream of ,mushroom ,soup lb4 mushrooms #d cups ,white ,stock ,,iii #a slice onion cup butter cup flour #a cup cream ,salt ,pepper #b tablespoons ,sauterne ,chop mushrooms1 add to ,white ,stock with onion1 cook twenty minutes1 and rub through a sieve4 ,reheat1 bind with butter and flour cooked together1 then add cream and salt and pepper to taste4 ,just before serving add wine4 ,cream of ,watercress ,soup #b cups ,white ,stock ,i1 ,,ii or ,,iii #b bunches watercress #c tablespoons butter #b tablespoons flour cup milk ,yolk #a egg ,salt ,pepper ,cut finely leaves of watercress2 cook five minutes in two tablespoons butter1 add stock1 and boil five minutes4 ,thicken with butter and flour cooked together1 add salt and pepper4 ,just before serving1 add milk and egg yolk1 slightly beaten4 ,serve with slices of ,french bread1 browned in oven4 ,cream of ,cauliflower ,soup #d cups hot ,white ,stock ,,ii or ,,iii #a cauliflower cup butter #a slice onion #a stalk celery1 cut in inch pieces bay leaf cup flour #b cups milk ,salt ,pepper ,soak cauliflower1 head down1 one hour in cold water to cover2 cook in boiling salted water twenty minutes4 ,reserve one-half flowerets1 and rub remaining cauliflower through sieve4 ,cook onion1 celery1 and bay leaf in butter five minutes4 ,remove bay leaf1 then add flour1 and stir into hot stock2 add cauliflower and milk4 ,season with salt and pepper2 then strain1 add flowerets1 and reheat4 ,cucumber ,soup #c large cucumbers #b tablespoons butter #c tablespoons flour #c cups ,white ,stock ,,iii #a cup milk #a slice onion #b blades mace cup cream ,yolks #b eggs ,salt and pepper ,peel cucumbers1 slice1 and remove seeds4 ,cook in butter ten minutes2 then add flour and stock4 ,scald milk with onion and mace4 ,combine mixtures and rub through a sieve4 ,reheat to boiling-point and add cream and egg yolks4 ,season with salt and pepper4 ,almond ,soup cup almonds #f bitter almonds #d tablespoons cold water teaspoon salt #c cups ,white ,stock ,,iii #a small onion #c stalks celery #c tablespoons butter #c tablespoons flour #b cups scalded milk #a cup cream ,salt and pepper ,blanch1 chop1 and pound almonds in a mortar4 ,add gradually water and salt2 then add stock1 sliced onion1 and celery1 let simmer one hour1 and rub through a sieve4 ,melt butter1 add flour1 and pour on gradually the hot liquor2 then add milk1 cream1 and salt and pepper to taste4 ,serve with ,mock ,almonds4 ,string ,bean ,soup #d cups ,white ,stock ,i1 ,,ii1 or ,,iii #b quarts string beans #b cups scalded milk cup flour cup butter ,salt and pepper ,cook beans until soft in boiling salted water to cover2 drain1 and rub through sieve4 ,add pulp to ,white ,stock1 then milk2 bind1 and season with salt and pepper4 ,garnish with ,fritter ,beans4 ,soup la ,soubise ,thinly slice two ,spanish onions1 and cook ten minutes in one-fourth cup butter1 stirring constantly4 ,add one quart ,white ,stock ,,iii1 cook slowly thirty minutes1 and strain4 ,dilute three tablespoons flour with enough cold water to pour easily1 add to soup1 and bring to boiling-point4 ,then add one cup cream1 and one tablespoon chopped green peppers1 or one-fourth cup grated cheese4 ,season with salt and pepper4 ,chestnut ,pure #d cups ,white ,stock ,,ii or ,,iii #b cups ,french chestnuts1 boiled and mashed #a slice onion teaspoon celery salt #b cups scalded milk cup butter cup flour ,salt ,pepper ,cook stock1 chestnuts1 onion1 and celery salt ten minutes2 rub through sieve1 add milk1 and bind4 ,season with salt and pepper4 ,crab ,soup #f hard-shelled crabs #c cups ,white ,stock ,,iii cup stale bread crumbs #a slice onion #a sprig parsley #b tablespoons butter #b tablespoons flour #a cup cream ,salt ,cayenne ,remove meat from crabs1 and chop finely4 ,add stock1 bread crumbs1 onion1 and parsley1 and simmer twenty minutes4 ,rub through a sieve1 bind with butter and flour cooked together1 then add cream and seasonings4 ,serve with ,pulled ,bread4 ,philadelphia ,pepper ,pot ,sliced onion cup each ,chopped celery ,chopped green peppers #d tablespoons butter #c tablespoons flour #e cups hot ,white ,stock ,,iii lb4 honeycomb tripe1 cut in cubes #a cups potato cubes teaspoon peppercorns1 finely pounded tablespoon salt cup heavy cream ,cook vegetables in three tablespoons butter fifteen minutes2 add flour1 and stir until well mixed2 then add remaining ingredients except cream4 ,cover1 and let cook one hour4 ,just before serving1 add cream and remaining butter4 ,mulligatawny ,soup #e cups ,white ,stock ,,ii #a cup tomatoes ,onion1 cut in slices cup each ,carrot1 cut in cubes ,celery1 cut in cubes #a pepper1 finely chopped #a apple1 sliced #a cup raw chicken1 cut in dice cup butter cup flour #a teaspoon curry powder ,blade of mace #b cloves ,sprig of parsley ,salt and pepper ,french ,chef ,cook vegetables and chicken in butter until brown2 add flour1 curry powder1 mace1 cloves1 parsley1 stock1 and tomato1 and simmer one hour4 ,strain1 reserve chicken1 and rub vegetables through sieve4 ,add chicken to strained soup1 season with salt and pepper1 and serve with boiled rice4 ,mock ,turtle ,soup #a calf's head #f cloves teaspoon peppercorns #f allspice berries #b sprigs thyme cup sliced onion cup carrot1 cut in dice #b cups brown stock cup butter cup flour #a cup stewed and strained tomatoes ,juice lemon ,madeira wine ,clean and wash calf's head2 soak one hour in cold water to cover4 ,cook until tender in three quarts boiling salted water 7to which seasoning and vegetables have been added74 ,remove head2 boil stock until reduced to one quart4 ,strain and cool4 ,melt and brown butter1 add flour1 and stir until well browned2 then pour on slowly brown stock4 ,add head-stock1 tomato1 one cup face-meat cut in dice1 and lemon juice4 ,simmer five minutes2 add ,royal custard cut in dice1 and ,egg ,balls1 or ,force-meat ,balls4 ,add ,madeira wine1 and salt and pepper to taste4 ,consomm #c lbs4 beef1 poorer part of round #a lb4 marrow-bone #c lbs4 knuckle of veal #a quart chicken stock ,carrot cup each1 cut in dice ,turnip ,celery cup sliced onion #b tablespoons butter #a tablespoon salt #a teaspoon peppercorns #d cloves #c sprigs thyme #a sprig marjoram #b sprigs parsley bay leaf #c quarts cold water ,cut beef in one and one-half inch cubes1 and brown one-half in some of the marrow from marrow-bone2 put remaining half in kettle with cold water1 add veal cut in pieces1 browned meat1 and bones4 ,let stand one-half hour4 ,heat slowly to boiling-point1 and let simmer three hours1 removing scum as it forms on top of kettle4 ,add one quart liquor in which a fowl was cooked1 and simmer two hours4 ,cook carrot1 turnip1 onion1 and celery in butter five minutes2 then add to soup1 with remaining seasonings4 ,cook one and one-half hours1 strain1 cool quickly1 remove fat1 and clear4 ,consomm la ,royal ,consomm1 served with ,royal custard4 ,consomm au ,parmesan ,consomm1 served with ,parmesan ,pte ,chou4 ,consomm ,colbert ,to six cups ,consomm add one-third cup each of cooked green peas1 flageolets1 carrots cut in small cubes1 and celery cut in small pieces4 ,serve a poached egg in each plate of soup4 ,consomm aux ,ptes ,consomm1 served with noodles1 macaroni1 spaghetti1 or any ,italian pastes1 first cooked in boiling salted water4 ,consomm d',orleans ,consomm1 served with red and white quenelles and ,french peas4 ,consomm with ,vegetables ,consomm1 served with ,french string beans1 and cooked carrots cut in fancy shapes with ,french vegetable cutters4 ,consomm ,princess ,consomm1 served with green peas and cooked chicken meat cut in small dice4 ,claret ,consomm ,to one quart ,consomm add one and one-half cups claret1 which has been cooked with a three-inch piece stick cinnamon ten minutes and one tablespoon sugar4 ,color red4 ,bortchock ,consomm ,make same as ,consomm1 adding one-third cup chopped beets with vegetables2 then add one cup finely chopped beets when clearing4 ,,soups ,,with ,,fish ,,stock ,clam ,bouillon ,wash and scrub with a brush one-half peck clams1 changing the water several times4 ,put in kettle with three cups cold water1 cover tightly1 and steam until shells are well opened4 ,strain liquor1 cool1 and clear4 ,oyster ,stew #a quart oysters #d cups scalded milk cup butter tablespoon salt teaspoon pepper ,clean oysters by placing in a colander and pouring over them three-fourths cup cold water4 ,carefully pick over oysters1 reserve liquor1 and heat it to boiling-point2 strain through double cheese-cloth1 add oysters1 and cook until oysters are plump and edges begin to curl4 ,remove oysters with skimmer1 and put in tureen with butter1 salt1 and pepper4 ,add oyster liquor strained a second time1 and milk4 ,serve with oyster crackers4 ,scallop ,stew ,make same as ,oyster ,stew1 using one quart scallops in place of oysters4 ,oyster ,soup #a quart oysters #d cups milk #a slice onion #b stalks celery #b blades mace ,sprig of parsley ,bit of bay leaf cup butter cup flour ,salt and pepper ,clean and pick over oysters as for ,oyster ,stew2 reserve liquor1 add oysters slightly chopped1 heat slowly to boiling-point1 and let simmer twenty minutes4 ,strain through cheese-cloth1 reheat liquor1 and thicken with butter and flour cooked together4 ,scald milk with onion1 celery1 mace1 parsley1 and bay leaf2 remove seasonings1 and add to oyster liquor4 ,season with salt and pepper4 ,french ,oyster ,soup #a quart oysters #d cups milk #a slice onion #b blades mace cup butter cup flour ,yolks #b eggs ,salt and pepper ,make same as ,oyster ,soup1 adding yolks of eggs1 slightly beaten1 just before serving4 ,garnish with ,fish ,quenelles4 ,oyster ,soup1 ,amsterdam ,style #a quart oysters ,water #c tablespoons butter #c tablespoons flour teaspoon salt ,paprika ,celery salt #a cup cream ,clean1 pick over1 chop1 and parboil oysters2 drain and add to liquor enough water to make one quart liquid4 ,brown butter1 add flour1 and pour on gradually1 while stirring constantly1 oyster liquor4 ,let simmer one-half hour4 ,season with salt1 paprika1 and celery salt1 and just before serving add cream4 ,oyster ,gumbo #a pint oysters #d cups ,fish ,stock cup butter #a tablespoon chopped onion can okra can tomatoes ,salt ,pepper ,clean1 pick over1 and parboil oysters2 drain1 and add oyster liquor to ,fish ,stock4 ,cook onion five minutes in one-half the butter2 add to stock4 ,then add okra1 tomatoes heated and drained from some of their liquor1 oysters1 and remaining butter4 ,season with salt and pepper4 ,fish ,stock is the liquor obtained by covering the head1 tail1 skin1 bones1 and small quantity of flesh adhering to bones of fish1 with cold water1 bringing slowly to boiling-point1 simmering thirty minutes1 and straining4 ,clam ,soup with ,poached ,eggs #a quart clams #d cups milk #a slice onion cup butter cup flour #a teaspoons salt teaspoon pepper ,few gratings nutmeg ,whites #b eggs ,clean and pick over clams1 using three-fourths cup cold water2 reserve liquor4 ,put aside soft part of clams2 finely chop hard part1 add to liquor1 bring gradually to boiling-point1 strain1 then thicken with butter and flour cooked together4 ,scald milk with onion1 remove onion1 add milk and soft part of clams to stock2 cook two minutes4 ,add seasonings1 and pour over whites of eggs beaten stiff4 ,clam and ,oyster ,soup #a pint clams #a pint oysters #d cups milk #a slice onion #b blades mace ,sprig of parsley ,bit of bay leaf cup butter cup flour ,salt and pepper ,clean and pick over oysters1 using one-third cup cold water2 reserve liquor1 and add oysters slightly chopped4 ,clean and pick over clams1 reserve liquor1 and add to hard part of clams1 finely chopped2 put aside soft part of clams4 ,heat slowly to boiling-point clams and oysters with liquor from both1 let simmer twenty minutes and strain through cheese-cloth4 ,scald milk with onion1 mace1 parsley1 and bay leaf2 remove seasonings1 and add milk to stock4 ,thicken with butter and flour cooked together1 add soft part of clams1 and cook two minutes4 ,season with salt and pepper4 ,cream of ,clam ,soup ,make same as ,french ,oyster ,soup1 using clams in place of oysters4 ,clam ,consomm ,wash two quarts clams in shell4 ,put in kettle with one-fourth cup cold water1 cover1 and cook until shells open4 ,strain liquor through double thickness cheese-cloth1 add to four cups consomm1 and clear4 ,clam and ,chicken ,frapp ,wash and scrub with a brush two quarts clams1 changing water several times4 ,put in kettle with one-half cup cold water1 cover tightly1 and steam until shells are well opened4 ,remove clams from shells and strain liquor through double thickness cheese-cloth4 ,to one and two-thirds cups clam liquor add two and one-half cups ,white ,stock ,,iii1 highly seasoned4 ,cool1 and freeze to a mush4 ,serve in place of a soup in frapp glasses1 and garnish with whipped cream4 ,clam and ,tomato ,bisque #a quart clams #a cups cold water cup butter cup flour onion #b cups cream #a cup stewed and strained tomatoes teaspoon soda ,salt ,cayenne ,pour water over clams1 then drain4 ,to water add hard part of clams finely chopped4 ,heat slowly to boiling-point1 cook twenty minutes1 then strain4 ,cook butter with onion five minutes2 remove onion1 add flour and gradually clam water4 ,add cream1 soft part of clams1 and as soon as boiling-point is reached1 tomatoes to which soda has been added4 ,season with salt and cayenne1 and serve at once4 ,oyster ,bisque #a quart oysters #b cups ,white ,stock ,,iii #a cups stale bread crumbs #a slice onion #b stalks celery ,sprig of parsley ,bit of bay leaf #b tablespoons butter #b tablespoons flour #d cups scalded milk ,salt ,pepper ,clean and pick over oysters1 reserving liquor1 setting aside soft portions1 and chopping gills and tough muscles4 ,cook ,white ,stock1 bread crumbs1 reserved liquor1 chopped oyster1 onion1 celery1 parsley1 and bay leaf thirty minutes4 ,rub through a sieve1 bring to boiling-point1 and bind with butter and flour cooked together4 ,add milk1 soft portion of oysters1 and salt and pepper to taste4 ,cream of ,scallop ,soup #a quart scallops #d cups milk #b cloves ,bit of bay leaf teaspoon peppercorns #a tablespoon chopped onion #e tablespoons butter cup flour ,salt ,pepper ,clean scallops1 reserve one-half cup and finely chop remainder4 ,add these to milk1 with seasonings and two tablespoons butter1 and cook slowly twenty minutes4 ,strain and thicken with remaining butter and flour cooked together4 ,parboil reserved scallops1 and add to soup4 ,serve with small biscuits or oysterettes4 ,lobster ,bisque #b lb4 lobster #b cups cold water #d cups milk cup butter cup flour #a teaspoons salt ,few grains of cayenne ,remove meat from lobster shell4 ,add cold water to body bones and tough end of claws1 cut in pieces2 bring slowly to boiling-point1 and cook twenty minutes4 ,drain1 reserve liquor1 and thicken with butter and flour cooked together4 ,scald milk with tail meat of lobster1 finely chopped2 strain1 and add to liquor4 ,season with salt and cayenne2 then add tender claw meat1 cut in dice1 and body meat4 ,when coral is found in lobster1 wash1 wipe1 force through fine strainer1 put in a mortar with butter1 work until well blended1 then add flour1 and stir into soup4 ,if a richer soup is desired1 ,white ,stock may be used in place of water4 ,illustration3 ,,utensils ,,for ,,making ,,cream ,,soups4--,page #acf4 ,illustration3 ,,cream ,,soup ,,and ,,cro,,tons ,,ready ,,for ,,serving4--,page #acf4 ,illustration3 ,,cro,,tons2 ,,imperial ,,sticks2 ,,mock ,,almonds4--,page #ade4 ,illustration3 ,,souffl,d ,,crackers4--,page #ade4 ,,chapter ,,ix ,,soups ,,without ,,stock ,black ,bean ,soup #a pint black beans #b quarts cold water #a small onion #b stalks celery1 or teaspoon celery salt tablespoon salt teaspoon pepper teaspoon mustard ,few grains cayenne #c tablespoons butter #a tablespoons flour #b 8hard-boiled0 eggs #a lemon ,soak beans over night2 in the morning drain and add cold water4 ,slice onion1 and cook five minutes with half the butter1 adding to beans1 with celery stalks broken in pieces4 ,simmer three or four hours1 or until beans are soft2 add more water as water boils away4 ,rub through a sieve1 reheat to the boiling-point1 and add salt1 pepper1 mustard1 and cayenne well mixed4 ,bind with remaining butter and flour cooked together4 ,cut eggs in thin slices1 and lemon in thin slices1 removing seeds4 ,put in tureen1 and strain the soup over them4 ,baked ,bean ,soup #c cups cold baked beans #c pints water #b slices onion #b stalks celery #a cups stewed and strained tomatoes #b tablespoons butter #b tablespoons flour #a tablespoon ,chili sauce ,salt ,pepper ,put beans1 water1 onion1 and celery in saucepan2 bring to boiling-point and simmer thirty minutes4 ,rub through a sieve1 add tomato1 and ,chili sauce1 season to taste with salt and pepper1 and bind with the butter and flour cooked together4 ,serve with ,crisp ,crackers4 ,cream of ,lima ,bean ,soup #a cup dried lima beans #c pints cold water #b slices onion #d slices carrot #a cup cream or milk #d tablespoons butter #b tablespoons flour #a teaspoon salt teaspoon pepper ,soak beans over night2 in the morning drain and add cold water2 cook until soft1 and rub through a sieve4 ,cut vegetables in small cubes1 and cook five minutes in half the butter2 remove vegetables1 add flour1 salt1 and pepper1 and stir into boiling soup4 ,add cream1 reheat1 strain1 and add remaining butter in small pieces4 ,cream of ,artichoke ,soup #f artichokes #d cups boiling water #b tablespoons butter #b tablespoons flour #a teaspoons salt ,few grains cayenne ,few gratings nutmeg #b tablespoons ,sauterne wine #a cup scalded cream #a egg #b cucumbers ,cook artichokes in boiling water until soft1 and rub through a sieve4 ,melt butter1 add flour and seasonings1 pour on hot liquor1 and cook one minute4 ,add cream1 wine1 and egg slightly beaten4 ,pare cucumbers1 cut in one-third inch cubes1 saut in butter1 and add to soup4 ,jerusalem artichokes are used for the making of this soup4 ,celery ,soup ,i #c cups celery 7cut in one-half inch pieces7 #a pint boiling water #b cups milk #a slice onion #c tablespoons butter cup flour ,salt and pepper ,wash and scrape celery before cutting in pieces1 cook in boiling water until soft1 and rub through a sieve4 ,scald milk with the onion1 remove onion1 and add milk to celery4 ,bind with butter and flour cooked together4 ,season with salt and pepper4 ,outer and old stalks of celery may be utilized for soups4 ,serve with crotons1 crisp crackers1 or pulled bread4 ,celery ,soup ,,ii #c stalks celery #c cups milk #a slice onion #c tablespoons butter #c tablespoons flour ,salt and pepper #a cup cream ,break celery in one-inch pieces1 and pound in a mortar4 ,cook in double boiler with onion and milk twenty minutes4 ,thicken with butter and flour cooked together4 ,season with salt and pepper1 add cream1 strain into tureen1 and serve at once4 ,corn ,soup #a can corn #a pint boiling water #a pint milk #a slice onion #b tablespoons butter #b tablespoons flour #a teaspoon salt ,few grains pepper ,chop the corn1 add water1 and simmer twenty minutes2 rub through a sieve4 ,scald milk with onion1 remove onion1 and add milk to corn4 ,bind with butter and flour cooked together4 ,add salt and pepper4 ,halibut ,soup cup cold boiled halibut #a pint milk #a slice onion ,blade of mace #c tablespoons butter #a tablespoons flour teaspoon salt ,few grains pepper ,rub fish through a sieve4 ,scald milk with onion and mace4 ,remove seasonings1 and add fish4 ,bind with half the butter and flour cooked together4 ,add salt1 pepper1 and the remaining butter in small pieces4 ,pea ,soup #a can ,marrowfat peas #b teaspoons sugar #a pint cold water #a pint milk #a slice onion #b tablespoons butter #b tablespoons flour #a teaspoon salt teaspoon pepper ,drain peas from their liquor1 add sugar and cold water1 and simmer twenty minutes4 ,rub through a sieve1 reheat1 and thicken with butter and flour cooked together4 ,scald milk with onion1 remove onion1 and add milk to pea mixture1 season with salt and pepper4 ,peas too old to serve as a vegetable may be utilized for soups4 ,split ,pea ,soup #a cup dried split peas #b quarts cold water #a pint milk onion #c tablespoons butter #b tablespoons flour #a teaspoons salt teaspoon pepper #b-;inch cube fat salt pork ,pick over peas and soak several hours1 drain1 add cold water1 pork1 and onion4 ,simmer three or four hours1 or until soft2 rub through a sieve4 ,add butter and flour cooked together1 salt1 and pepper4 ,dilute with milk1 adding more if necessary4 ,the water in which a ham has been cooked may be used2 in such case omit salt4 ,kornlet ,soup #a can kornlet #a pint cold water #a quart milk1 scalded #d tablespoons butter #a tablespoon chopped onion #d tablespoons flour #a teaspoons salt ,few grains pepper ,cook kornlet in cold water twenty minutes2 rub through a sieve1 and add milk4 ,fry butter and onion three minutes2 remove onion1 add flour1 salt1 and pepper1 and stir into boiling soup4 ,potato ,soup #c potatoes #a quart milk #b slices onion #c tablespoons butter #b tablespoons flour #a teaspoons salt teaspoon celery salt teaspoon pepper ,few grains cayenne #a teaspoon chopped parsley ,cook potatoes in boiling salted water2 when soft1 rub through a strainer4 ,scald milk with onion1 remove onion1 and add milk slowly to potatoes4 ,melt half the butter1 add dry ingredients1 stir until well mixed1 then stir into boiling soup2 cook one minute1 strain1 add remaining butter1 and sprinkle with parsley4 ,appledore ,soup ,make same as ,potato ,soup1 and add1 just before serving1 three tablespoons tomato catsup4 ,swiss ,potato ,soup #d small potatoes #a large flat white turnip #c cups boiling water #a quart scalded milk onion #d tablespoons butter cup flour #a teaspoons salt teaspoon pepper ,wash1 pare1 and cut potatoes in halves4 ,wash1 pare1 and cut turnips in one-quarter inch slices4 ,parboil together ten minutes1 drain1 add onion cut in slices1 and three cups boiling water4 ,cook until vegetables are soft2 drain1 reserving the water to add to vegetables after rubbing them through a sieve4 ,add milk1 reheat1 and bind with butter and flour cooked together4 ,season with salt and pepper4 ,leek and ,potato ,soup #a bunch leeks #a cup celery #b tablespoons butter #a quart milk #b cups potatoes #b tablespoons butter #b tablespoons flour ,salt and pepper ,cayenne ,cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter1 stirring constantly1 ten minutes4 ,add milk1 and cook in double boiler forty minutes4 ,cut potatoes in slices and cut slices in small pieces2 then cook in boiling salted water ten minutes4 ,melt two tablespoons butter1 add flour1 milk with vegetables and potatoes4 ,cook until potatoes are soft1 and season with salt1 pepper1 and cayenne4 ,vegetable ,soup cup carrot cup turnip cup celery #a cups potato onion #a quart water #e tablespoons butter tablespoon finely chopped parsley ,salt and pepper ,wash and scrape a small carrot2 cut in quarters lengthwise2 cut quarters in thirds lengthwise2 cut strips thus made in thin slices crosswise4 ,wash and pare half a turnip1 and cut and slice same as carrot4 ,wash1 pare1 and cut potatoes in small pieces4 ,wash and scrape celery and cut in quarter-inch pieces4 ,prepare vegetables before measuring4 ,cut onion in thin slices4 ,mix vegetables 7except potatoes71 and cook ten minutes1 in four tablespoons butter1 stirring constantly4 ,add potatoes1 cover1 and cook two minutes4 ,add water1 and boil one hour4 ,beat with spoon or fork to break vegetables4 ,add remaining butter and parsley4 ,season with salt and pepper4 ,salmon ,soup can salmon #a quart scalded milk #b tablespoons butter #d tablespoons flour #a teaspoons salt ,few grains pepper ,drain oil from salmon1 remove skin and bones1 rub through a sieve4 ,add gradually the milk1 season1 and bind4 ,squash ,soup cup cooked squash #a quart milk #a slice onion #b tablespoons butter #c tablespoons flour #a teaspoon salt ,few grains pepper teaspoon celery salt ,rub squash through a sieve before measuring4 ,scald milk with onion1 remove onion1 and add milk to squash2 season1 and bind4 ,tomato ,soup #a can tomatoes #a pint water #ab peppercorns ,bit of bay leaf #d cloves #b teaspoons sugar #a teaspoon salt teaspoon soda #b tablespoons butter #c tablespoons flour #a slice onion ,cook tomatoes1 water1 peppercorns1 bay leaf1 cloves1 and sugar twenty minutes2 strain1 and add salt and soda2 bind1 and strain into tureen4 ,cream of ,tomato ,soup can tomatoes #b teaspoons sugar teaspoon soda #a quart milk #a slice onion #d tablespoons flour #a teaspoon salt teaspoon pepper cup butter ,scald milk with onion1 remove onion1 and thicken milk with flour diluted with cold water until thin enough to pour1 being careful that the mixture is free from lumps2 cook twenty minutes1 stirring constantly at first4 ,cook tomatoes with sugar fifteen minutes1 add soda1 and rub through a sieve2 combine mixtures1 and strain into tureen over butter1 salt1 and pepper4 ,mock ,bisque ,soup can tomatoes #b teaspoons sugar teaspoon soda onion1 stuck with #f cloves ,sprig of parsley ,bit of bay leaf cup stale bread crumbs #d cups milk tablespoon salt teaspoon pepper cup butter ,scald milk with bread crumbs1 onion1 parsley1 and bay leaf4 ,remove seasonings and rub through a sieve4 ,cook tomatoes with sugar fifteen minutes2 add soda and rub through a sieve4 ,reheat bread and milk to boiling-point1 add tomatoes1 and pour at once into tureen over butter1 salt1 and pepper4 ,serve with crotons1 crisp crackers1 or ,souffld crackers4 ,tapioca ,wine ,soup cup pearl tapioca #a cup cold water #c cups boiling water teaspoon salt #c-;inch piece stick cinnamon #a pint claret wine cup powdered sugar ,soak tapioca in cold water two hours4 ,drain1 add to boiling water with salt and cinnamon2 let boil three minutes1 then cook in double boiler until tapioca is transparent4 ,cool1 add wine and sugar4 ,serve very cold4 ,,chowders ,corn ,chowder #a can corn #d cups potatoes1 cut in -inch slices #a-;inch cube fat salt pork #a sliced onion #d cups scalded milk #h common crackers #c tablespoons butter ,salt and pepper ,cut pork in small pieces and try out2 add onion and cook five minutes1 stirring often that onion may not burn2 strain fat into a stewpan4 ,parboil potatoes five minutes in boiling water to cover2 drain1 and add potatoes to fat2 then add two cups boiling water2 cook until potatoes are soft1 add corn and milk1 then heat to boiling-point4 ,season with salt and pepper2 add butter1 and crackers split and soaked in enough cold milk to moisten4 ,remove crackers1 turn chowder into a tureen1 and put crackers on top4 ,fish ,chowder #d lb4 cod or haddock #f cups potatoes cut in -inch slices1 or #d cups potatoes cut in -inch cubes #a sliced onion #a-;inch cube fat salt pork #a tablespoon salt teaspoon pepper #c tablespoons butter #d cups scalded milk #h common crackers ,order the fish skinned1 but head and tail left on4 ,cut off head and tail and remove fish from backbone4 ,cut fish in two-inch pieces and set aside4 ,put head1 tail1 and backbone broken in pieces1 in stewpan2 add two cups cold water and bring slowly to boiling-point2 cook twenty minutes4 ,cut salt pork in small pieces and try out1 add onion1 and fry five minutes2 strain fat into stewpan4 ,parboil potatoes five minutes in boiling water to cover2 drain and add potatoes to fat2 then add two cups boiling water and cook five minutes4 ,add liquor drained from bones1 then add the fish2 cover1 and simmer ten minutes4 ,add milk1 salt1 pepper1 butter1 and crackers split and soaked in enough cold milk to moisten1 otherwise they will be soft on the outside1 but dry on the inside4 ,pilot bread is sometimes used in place of common crackers4 ,connecticut ,chowder #d lb4 cod or haddock #d cups potatoes cut in -inch cubes #a-;inch cube fat salt pork #a sliced onion #b cups stewed and strained tomatoes #c tablespoons butter cup cracker crumbs ,salt and pepper ,prepare same as ,fish ,chowder1 using liquor drained from bones for cooking potatoes1 instead of additional water4 ,use tomatoes in place of milk and add cracker crumbs just before serving4 ,clam ,chowder #a quart clams #d cups potatoes cut in -inch cubes #a inch cube fat salt pork #a sliced onion #a tablespoon salt teaspoon pepper #d tablespoons butter #d cups scalded milk #h common crackers ,clean and pick over clams1 using one cup cold water1 drain1 reserve liquor1 heat to boiling-point1 and strain4 ,chop finely hard part of clams2 cut pork in small pieces and try out2 add onion1 fry five minutes1 and strain into a stewpan4 ,parboil potatoes five minutes in boiling water to cover2 drain1 and put a layer in bottom of stewpan1 add chopped clams1 sprinkle with salt and pepper1 and dredge generously with flour2 add remaining potatoes1 again sprinkle with salt and pepper1 dredge with flour1 and add two and one-half cups boiling water4 ,cook ten minutes1 add milk1 soft part of clams1 and butter2 boil three minutes1 and add crackers split and soaked in enough cold milk to moisten4 ,reheat clam water to boiling-point1 and thicken with one tablespoon butter and flour cooked together4 ,add to chowder just before serving4 ,the clam water has a tendency to cause the milk to separate1 hence is added at the last4 ,rhode ,island ,chowder #a quart clams #c inch cube fat salt pork #a sliced onion cup cold water #d cups potatoes cut in inch cubes #b cups boiling water #a cup stewed and strained tomatoes teaspoon soda #a cup scalded milk #a cup scalded cream #b tablespoons butter #h common crackers ,salt and pepper ,cook pork with onion and cold water ten minutes2 drain1 and reserve liquor4 ,wash clams and reserve liquor4 ,parboil potatoes five minutes1 and drain4 ,to potatoes add reserved liquors1 hard part of clams finely chopped1 and boiling water4 ,when potatoes are nearly done1 add tomatoes1 soda1 soft part of clams1 milk1 cream1 and butter4 ,season with salt and pepper4 ,split crackers1 soak in cold milk to moisten1 and reheat in chowder4 ,lobster ,chowder #b lb4 lobster #c tablespoons butter #b common crackers1 finely pounded #d cups milk #a slice onion #a cup cold water ,salt ,paprika or cayenne ,remove meat from lobster shell and cut in small dice4 ,cream two tablespoons butter1 add liver of lobster 7green part7 and crackers2 scald milk with onion1 remove onion1 and add milk to mixture4 ,cook body bones ten minutes in cold water to cover1 strain1 and add to mixture with lobster dice4 ,season with salt and paprika4 ,german ,chowder #c lb4 haddock #a quart cold water #b slices carrot ,bit of bay leaf ,sprig of parsley #a cracker1 pounded ,salt1 pepper1 cayenne #b tablespoons melted butter ,few drops onion juice #a beaten egg #a quart potatoes cut in -inch cubes #b-;inch cube fat salt pork #a sliced onion #e tablespoons flour #a quart scalded milk cup butter #h common crackers ,clean1 skin1 and bone fish4 ,add to bones cold water and vegetables1 and let simmer twenty minutes4 ,strain stock from bones4 ,chop fish meat2 there should be one and one-half cups4 ,add cracker1 seasonings1 melted butter and egg1 then shape in small balls4 ,try out pork1 add onion1 and cook five minutes4 ,strain1 and add to fat1 potatoes1 balls1 and fish stock1 and cook until potatoes are soft4 ,thicken milk with butter and flour cooked together4 ,combine mixtures1 and season highly with salt1 pepper1 and cayenne4 ,add crackers1 split and soaked in cold milk4 ,,chapter ,x ,,soup ,,garnishings ,,and ,,force-,,meats ,crisp ,crackers ,split common crackers and spread thinly with butter1 allowing one-fourth teaspoon butter to each half cracker2 put in pan and bake until delicately browned4 ,souffld ,crackers ,split common crackers1 and soak in ice water1 to cover1 eight minutes4 ,dot over with butter1 and bake in a hot oven until puffed and browned4 ,crackers with ,cheese ,arrange zephyrettes or saltines in pan4 ,sprinkle with grated cheese and bake until cheese is melted4 ,crotons 7,duchess ,crusts7 ,cut stale bread in one-third inch slices and remove crusts4 ,spread thinly with butter4 ,cut slices in one-third inch cubes1 put in pan and bake until delicately brown1 or fry in deep fat4 ,cheese ,sticks ,cut bread sticks in halves lengthwise1 spread thinly with butter1 sprinkle with grated cheese seasoned with salt and cayenne1 and bake until delicately browned4 ,imperial ,sticks in ,rings ,cut stale bread in one-third inch slices1 remove crusts1 spread thinly with butter1 and cut slices in one-third inch strips and rings2 put in pan and bake until delicately browned4 ,arrange three sticks in each ring4 ,mock ,almonds ,cut stale bread in one-eighth inch slices1 shape with a round cutter one and one-half inches in diameter1 then shape in almond-shaped pieces4 ,brush over with melted butter1 put in a pan1 and bake until delicately browned4 ,pulled ,bread ,remove crusts from a long loaf of freshly baked water bread4 ,pull the bread apart until the pieces are the desired size and length1 which is best accomplished by using two three-tined forks4 ,cook in a slow oven until delicately browned and thoroughly dried4 ,a baker's ,french loaf may be used for pulled bread if home-made is not at hand4 ,egg ,balls ,i ,yolks #b 8hard-boiled0 eggs teaspoon salt ,few grains cayenne teaspoon melted butter ,rub yolks through sieve1 add seasonings1 and moisten with raw egg yolk to make of consistency to handle4 ,shape in small balls1 roll in flour1 and saut in butter4 ,serve in ,brown ,soup ,stock1 ,consomm1 or ,mock ,turtle ,soup4 ,egg ,balls ,,ii #a 8hard-boiled0 egg teaspoon salt ,few grains cayenne #a teaspoon heavy cream teaspoon finely chopped parsley ,rub yolk through a sieve1 add white finely chopped1 and remaining ingredients4 ,add raw egg yolk to make mixture of right consistency to handle4 ,shape in small balls1 and poach in boiling water or stock4 ,egg ,custard ,yolks #b eggs ,few grains salt #b tablespoons milk ,beat eggs slightly1 add milk and salt4 ,pour into small buttered cup1 place in pan of hot water1 and bake until firm2 cool1 remove from cup1 and cut in fancy shapes with ,french vegetable cutters4 ,harlequin ,slices ,yolks #c eggs #b tablespoons milk ,few grains salt ,whites #c eggs ,few grains salt ,chopped truffles ,beat yolks of eggs slightly1 add milk and salt4 ,pour into small buttered cup1 place in pan of hot water and bake until firm4 ,beat whites of eggs slightly1 add salt1 and cook same as yolks4 ,cool1 remove from cups1 cut in slices1 pack in a mould in alternate layers1 and press with a weight4 ,a few truffles may be sprinkled between slices if desired4 ,remove from mould and cut in slices4 ,serve in ,consomm4 ,royal ,custard ,yolks #c eggs #a egg cup ,consomm teaspoon salt ,slight grating nutmeg ,few grains cayenne ,beat eggs slightly1 add ,consomm and seasonings4 ,pour into a small buttered tin mould1 place in pan of hot water1 and bake until firm2 cool1 remove from mould1 and cut in fancy shapes4 ,chicken ,custard ,chop cooked breast meat of fowl and rub through sieve2 there should be one-fourth cup4 ,add one-fourth cup ,white ,stock and one egg slightly beaten4 ,season with salt1 pepper1 celery salt1 paprika1 slight grating nutmeg1 and few drops essence anchovy4 ,turn mixture into buttered mould1 bake in a pan of hot water until firm2 cool1 remove from mould1 and cut in small cubes4 ,noodles #a egg teaspoon salt ,flour ,beat egg slightly1 add salt1 and flour enough to make very stiff dough2 knead1 toss on slightly floured board1 and roll thinly as possible1 which may be as thin as paper4 ,cover with towel1 and set aside for twenty minutes2 then cut in fancy shapes1 using sharp knife or ,french vegetable cutter2 or the thin sheet may be rolled like jelly roll1 cut in slices as thinly as possible1 and pieces unrolled4 ,dry1 and when needed cook twenty minutes in boiling salted water2 drain1 and add to soup4 ,noodles may be served as a vegetable4 ,fritter ,beans #a egg #b tablespoons milk teaspoon salt cup flour ,beat egg until light1 add milk1 salt1 and flour4 ,put through colander or pastry tube into deep fat1 and fry until brown2 drain on brown paper4 ,pte ,choux #b tablespoons milk teaspoon lard teaspoon butter teaspoon salt cup flour #a egg ,heat butter1 lard1 and milk to boiling-point1 add flour and salt1 and stir vigorously4 ,remove from fire1 add egg unbeaten1 and stir until well mixed4 ,cool1 and drop small pieces from tip of teaspoon into deep fat4 ,fry until brown and crisp1 and drain on brown paper4 ,parmesan ,pte ,choux ,to ,pte ,choux mixture add two tablespoons grated ,parmesan cheese4 ,white ,bait ,garnish ,roll trimmings of puff paste1 and cut in pieces three-fourths inch long and one-eighth inch wide2 fry in deep fat until well browned1 and drain on brown paper4 ,serve on folded napkin1 and pass with soup4 ,fish ,force-meat ,i cups fine stale bread crumbs cup milk #a egg cup raw fish ,salt ,cook bread and milk to a paste1 add egg well beaten1 and fish pounded and forced through a pure strainer4 ,season with salt4 ,a meat chopper is of great assistance in making force-meats1 as raw fish or meat may be easily forced through it4 ,bass1 halibut1 or pickerel are the best fish to use for force-meat4 ,force-meat is often shaped into small balls4 ,fish ,force-meat ,,ii cup raw halibut ,white #a egg ,salt ,pepper ,cayenne cup heavy cream ,chop fish finely1 or force through a meat chopper4 ,pound in mortar1 adding gradually white of egg1 and working until smooth4 ,add seasonings1 rub through a sieve1 and then add cream4 ,salmon ,force-meat cup milk cup soft stale bread crumbs cup cold flaked salmon #b tablespoons cream #a egg #b tablespoons melted butter teaspoon salt ,few grains pepper ,cook milk and bread crumbs ten minutes1 add salmon chopped and rubbed through a sieve2 then add cream1 egg slightly beaten1 melted butter1 salt1 and pepper4 ,oyster ,force-meat ,to ,fish ,force-meat add one-fourth small onion1 finely chopped1 and fried five minutes in one-half tablespoon butter2 then add one-third cup soft part of oysters1 parboiled and finely chopped1 one-third cup mushrooms finely chopped1 and one-third cup ,thick ,white ,sauce4 ,season with salt1 cayenne1 and one teaspoon finely chopped parsley4 ,clam ,force-meat ,follow recipe for ,oyster ,force-meat1 using soft part of clams in place of oysters4 ,chicken ,force-meat ,i cup fine stale bread crumbs cup milk #b tablespoons butter ,white #a egg cup breast raw chicken ,salt ,few grains cayenne ,slight grating nutmeg ,cook bread and milk to a paste1 add butter1 white of egg beaten stiff1 and seasonings2 then add chicken pounded and forced through pure strainer4 ,chicken ,force-meat ,,ii breast raw chicken ,white #a egg ,salt ,pepper ,slight grating nutmeg ,heavy cream ,chop chicken finely1 or force through a meat chopper4 ,pound in mortar1 add gradually white of egg1 and work until smooth2 then add heavy cream slowly until of right consistency1 which can only be determined by cooking a small ball in boiling salted water4 ,add seasonings1 and rub through sieve4 ,quenelles ,quenelles are made from any kind of force-meat1 shaped in small balls or between tablespoons1 making an oval1 or by forcing mixture through pastry bag on buttered paper4 ,they are cooked in boiling salted water or stock1 and are served as garnish to soups or other dishes2 when served with sauce1 they are an entre4 ,,chapter ,,xi ,,fish ,the meat of fish is the animal food next in importance to that of birds and mammals4 ,fish meat1 with but few exceptions1 is less stimulating and nourishing than meat of other animals1 but is usually easier of digestion4 ,salmon1 mackerel1 and eels are exceptions to these rules1 and should not be eaten by those of weak digestion4 ,white fish1 on account of their easy digestibility1 are especially desirable for those of sedentary habits4 ,fish is not recommended for brain-workers on account of the large amount of phosphorus 7an element abounding largely in nerve tissue7 which it contains1 but because of its easy digestibility4 ,it is a conceded fact that many fish contain less of this element than meat4 ,fish meat is generally considered cheaper than meat of other animals4 ,this is true when compared with the better cuts of meat1 but not so when compared with cheaper cuts4 ,to obtain from fish its greatest value and flavor1 it should be eaten fresh1 and in season4 ,turbot1 which is improved by keeping1 is the only exception to this rule4 ,to ,determine ,freshness of ,fish4 ,examine the flesh1 and it should be firm2 the eyes and gills1 and they should be bright4 ,broiling and baking are best methods for cooking fish4 ,white fish may often be fried1 but oily rarely4 ,frozen fish are undesirable1 but if used1 should be thawed in cold water just before cooking4 ,on account of its strong odor1 fish should never be put in an ice-box with other food1 unless closely covered4 ,a tin lard pail will be found useful for this purpose4 ,white and ,oily ,fish ,white fish have fat secreted in the liver4 ,examples3 cod1 haddock1 trout1 flounder1 smelt1 perch1 etc4 ,oily fish have fat distributed throughout the flesh4 ,examples3 salmon1 eels1 mackerel1 bluefish1 swordfish1 shad1 herring1 etc4 ,cod belongs to one of the most prolific fish families 7,gadidoe71 and is widely distributed throughout the northern and temperate seas of both hemispheres4 ,on account of its abundance1 cheapness1 and easy procurability1 it forms1 from an economical standpoint1 one of the most important fish foods4 ,cod have been caught weighing over a hundred pounds1 but average market cod weigh from six to ten pounds2 a six-pound cod measures about twenty-three inches in length4 ,large cod are cut into steaks4 ,the skin of cod is white1 heavily mottled with gray1 with a white line running the entire length of fish on either side4 ,cod is caught in shallow or deep waters4 ,shallow-water cod 7caught off rocks7 is called rock cod2 deep-water cod is called off-shore cod4 ,rock cod are apt to be wormy4 ,cod obtained off ,george's ,banks1 ,newfoundland1 are called ,george's cod1 and are commercially known as the best fish4 ,quantities of cod are preserved by drying and salting4 ,salted ,george's cod is the best brand on the market4 ,cod is in season throughout the year4 ,cod ,liver ,oil is obtained from cods' livers1 and has great therapeutic value4 ,isinglass1 made from swimming bladder of cod1 nearly equals in quality that made from bladder of sturgeon4 ,haddock is more closely allied to cod than any other fish4 ,it is smaller 7its average weight being about four pounds71 and differently mottled4 ,the distinguishing mark of the haddock is a black line running the entire length of fish on either side4 ,haddock is found in the same water and in company with cod1 but not so abundantly4 ,like cod1 haddock is cheap1 and in season throughout the year4 ,haddock1 when dried1 smoked1 and salted1 is known as ,finnan ,haddie4 ,halibut is the largest of the flatfish family 7,pleuronectid71 specimens having been caught weighing from three to four hundred pounds4 ,small1 or chicken1 halibut is the kind usually found in market1 and weighs from fifteen to twenty-five pounds4 ,halibut are distinctively cold-water fish1 being caught in water at from #cb to #de ,f4 ,they are found in the ,north ,atlantic and ,north ,pacific oceans1 where they are nearly identical4 ,the halibut has a compressed body1 the skin on one side being white1 on the other light1 or dark gray1 and both eyes are found on the dark side of head4 ,halibut is in season throughout the year4 ,turbot 7called little halibut7 is a species of the flatfish family1 being smaller than halibut1 and of more delicate flavor4 ,turbot are in season from ,january to ,march4 ,flounder is a small flatfish1 which closely resembles the sole which is caught in ,english waters1 and is often served under that name4 ,trout are generally fresh water fish1 varying much in size and skin-coloring4 ,lake trout1 which are the largest1 reach their greatest perfection in ,lakes ,huron1 ,michigan1 and ,superior1 but are found in many lakes4 ,salmon trout is the name applied to trout caught in ,new ,york lakes4 ,brook trout1 caught in brooks and small lakes1 are superior eating4 ,trout are in season from ,april to ,august1 but a few are found later4 ,whitefish is the finest fish found in the ,great ,lakes4 ,smelts are small salt-water fish1 and are usually caught in temperate waters at the mouths of rivers4 ,new ,brunswick and ,maine send large quantities of smelts to market4 ,selected smelts are the largest in size1 and command higher price4 ,the ,massachusetts ,fish and ,game ,protective ,law forbids their sale from ,march #aeth to ,june #ast4 ,smelts are always sold by the pound4 ,bluefish belongs to the ,pomatomid family4 ,it is widely distributed in temperate waters1 taking different names in different localities4 ,in ,new ,england and the ,middle ,states it is generally called ,bluefish1 although in some parts called ,snappers1 or ,snapping ,mackerel4 ,in the ,southern ,states it is called ,greenfish4 ,it is in season in our markets from ,may to ,october2 as it is frozen and kept in cold storage from six to nine months1 it may be obtained throughout the year4 ,the heavier the fish1 the better its quality4 ,bluefish weigh from one to eight pounds1 and are from fourteen to twenty-nine inches in length4 ,mackerel is one of the best-known food fishes1 and is caught in ,north ,atlantic waters4 ,its skin is lustrous dark blue above1 with wavy blackish lines1 and silvery below4 ,it sometimes attains a length of eighteen inches1 but is usually less4 ,mackerel weigh from three-fourths of a pound to two pounds1 and are sold by the piece4 ,they are in season from ,may #ast to ,september #ast4 ,mackerel1 when first in market1 contain less fat than later in the season1 therefore are easier of digestion4 ,the supply of mackerel varies greatly from year to year1 and some years is very small4 ,spanish mackerel are found in waters farther south than common mackerel1 and in our markets command higher price4 ,salmon live in both fresh and salt waters1 always going1 inland1 usually to the head of rivers1 during the spawning season4 ,the young after a time seek salt water1 but generally return to fresh water4 ,penobscot ,river ,salmon are the best1 and come from ,maine and ,st4 ,john1 ,new ,brunswick4 ,the average weight of salmon is from fifteen to twenty-five pounds1 and the flesh is of pinkish orange color4 ,salmon are in season from ,may to ,september1 but frozen salmon may be obtained the greater part of the year4 ,in the ,columbia ,river and its tributaries salmon are so abundant that extensive canneries are built along the banks4 ,shad1 like salmon1 are found in both salt and fresh water1 always ascending rivers for spawning4 ,shad is caught on the ,atlantic ,coast of the ,united ,states1 and its capture constitutes one of the most important fisheries4 ,shad have a silvery hue1 which becomes bluish on the back2 they vary in length from eighteen to twenty-eight inches1 and are always sold by the piece1 price being irrespective of size4 ,jack shad are usually cheaper than roe shad4 ,the roe of shad is highly esteemed4 ,shad are in season from ,january to ,june4 ,first shad in market come from ,florida1 and retail from one and one-half to two dollars each4 ,the finest come from ,new ,brunswick1 and appear in market about the first of ,may4 ,caviare is the salted roe of the sturgeon4 ,herring are usually smoked1 or smoked and salted1 and1 being very cheap1 are a most economical food4 ,,shellfish ,i4 ,bivalve ,mollusks ,oysters are mollusks1 having two shells4 ,the shells are on the right and left side of the oyster1 and are called right and left valves4 ,the one upon which the oyster rests grows faster1 becomes deeper1 and is known as the left valve4 ,the valves are fastened by a ligament1 which1 on account of its elasticity1 admits of opening and closing of the shells4 ,the oyster contains a tough muscle1 by which it is attached to the shell2 the body is made up largely of the liver 7which contains glycogen1 animal starch71 and is partially surrounded by fluted layers1 which are the gills4 ,natural oyster beds 7or banks7 are found in shallow salt water having stony bottom1 along the entire ,atlantic ,coast4 ,the oyster industry of the world is chiefly in the ,united ,states and ,france1 and on account of its increase many artificial beds have been prepared for oyster culture4 ,oysters are five years old before suitable for eating4 ,blue ,points1 which are small1 plump oysters1 take their name from ,blue ,point1 ,long ,island1 from which place they originally came4 ,their popularity grew so rapidly that the supply became inadequate for the demand1 and any small1 plump oysters were soon sold for ,blue ,points4 ,during the oyster season they form the first course of a dinner1 served raw on the half shell4 ,in our markets1 selected oysters 7which are extremely large and used for broiling7 ,providence ,river1 and ,norfolk oysters are familiarly known1 and1 taken out of the shells1 are sold by the quart4 ,farther south1 they are sold by count4 ,oysters are obtainable all the year1 but are in season from ,september to ,may4 ,during the summer mouths they are flabby and of poor flavor1 although when fresh they are perfectly wholesome4 ,mussels1 eaten in ,england and other parts of ,europe1 are similar to oysters1 though of inferior quality4 ,oysters are nutritious and of easy digestibility1 especially when eaten raw4 ,to ,open ,oysters4 ,put a thin flat knife under the back end of the right valve1 and push forward until it cuts the strong muscle which holds the shells together4 ,as soon as this is done1 the right valve may be raised and separated from the left4 ,to ,clean ,oysters4 ,put oysters in a strainer placed over a bowl4 ,pour over oysters cold water1 allowing one-half cup water to each quart oysters4 ,carefully pick over oysters1 taking each one separately in the fingers1 to remove any particles of shell which adhere to tough muscle4 ,clams1 among bivalve mollusks1 rank in value next to oysters4 ,they are found just below the surface of sand and mud1 above low-water mark1 and are easily dug with shovel or rake4 ,clams have hard or soft shells4 ,soft-shell clams are dear to the ,new ,englander4 ,from ,new ,york to ,florida are found hard-shelled clams 7quahaugs74 ,small quahaugs are called ,little ,neck ,clams and take the place of ,blue ,points at dinner1 when ,blue ,points are out of season4 ,scallops are bivalve mollusks1 the best being found in ,long ,island ,sound and ,narragansett ,bay4 ,the central muscle forms the edible portion1 and is the only part sent to market4 ,scallops are in season from ,october first to ,april first4 ,,ii4 ,crustaceans ,lobsters belong to the highest order of ,crustaceans1 live exclusively in sea-water1 generally near rocky coasts1 and are caught in pots set on gravelly bottoms4 ,the largest and best species are found in ,atlantic waters from ,maine to ,new ,jersey1 being most abundant on ,maine and ,massachusetts coasts4 ,lobsters have been found weighing from sixteen to twenty-five pounds1 but such have been exterminated from our coast4 ,the average weight is two pounds1 and the length from ten to fifteen inches4 ,lobsters are largest and most abundant from ,june to ,september1 but are obtainable all the year4 ,when taken from the water1 shells are of mottled dark green color1 except when found on sandy bottoms1 when they are quite red4 ,lobsters are generally boiled1 causing the shell to turn red4 ,a lobster consists of body1 tail1 two large claws1 and four pairs of small claws4 ,on lower side of body1 in front of large claws1 are various small organs which surround the mouth1 and a long and short pair of feelers4 ,under the tail are found several pairs of appendages4 ,in the female lobster1 also called hen lobster1 is found1 during the breeding season1 the spawn1 known as coral4 ,sex is determined by the pair of appendages in the tail which lie nearest the body2 in the female they are soft and pliable1 in the male hard and stiff4 ,at one time small lobsters were taken in such quantities that it was feared1 if the practice was long continued1 they would be exterminated4 ,to protect the continuance of lobster fisheries1 a law has been passed in many ,states prohibiting their sale unless at least ten inches long4 ,lobsters shed their shells at irregular intervals1 when old ones are outgrown4 ,the new ones begin to form and take on distinctive characteristics before the old ones are discarded4 ,new shells after twenty-four hours' exposure to the water are quite hard4 ,lobsters1 being coarse feeders 7taking almost any animal substance attainable71 are difficult of digestion1 and with some create great gastric disturbance2 notwithstanding1 they are seldom found diseased4 ,to ,select a ,lobster4 ,take in the hand1 and if heavy in proportion to its size1 the lobster is fresh4 ,straighten the tail1 and if it springs into place the lobster was alive 7as it should have been7 when put into the pot for boiling4 ,there is greater shrinkage in lobsters than in any other fish4 ,to ,open ,lobsters4 ,take off large claws1 small claws1 and separate tail from body4 ,tail meat may sometimes be drawn out whole with a fork2 more often it is necessary to cut the thin shell portion 7using scissors or a can opener7 in under part of the tail1 then the tail meat may always be removed whole4 ,separate tail meat through centre1 and remove the small intestinal vein which runs its entire length2 although generally darker than the meat1 it is sometimes found of the same color4 ,hold body shell firmly in left hand1 and with first two fingers and thumb of right hand draw out the body1 leaving in shell the stomach 7known as the lady71 which is not edible1 and also some of the green part1 the liver4 ,the liver may be removed by shaking the shell4 ,the sides of the body are covered with the lungs2 these are always discarded4 ,break body through the middle and separate body bones1 picking out meat that lies between them1 which is some of the sweetest and tenderest to be found4 ,separate large claws at joints4 ,if shells are thin1 with a knife cut off a strip down the sharp edge1 so that shell may be broken apart and meat removed whole4 ,where shell is thick1 it must be broken with a mallet or hammer4 ,small claws are used for garnishing4 ,the shell of body1 tail1 and lower part of large claws1 if not broken1 may be washed1 dried1 and used for serving of lobster meat after it has been prepared4 ,the portions of lobsters which are not edible are lungs1 stomach 7lady71 and intestinal vein4 ,crabs among ,crustaceans are next in importance to lobsters1 commercially speaking4 ,they are about two and one-half inches long by five inches wide1 and are found along the ,atlantic ,coast from ,massachusetts to ,florida1 and in the ,gulf of ,mexico4 ,crabs1 like lobsters1 change their shells4 ,soft-shell crabs are those which have recently shed their old shells1 and the new shells have not had time to harden2 these are considered by many a great luxury4 ,oyster crabs 7very small crabs found in shells with oysters7 are a delicacy not often indulged in4 ,crabs are in season during the spring and summer4 ,shrimps are found largely in our ,southern waters1 the largest and best coming from ,lake ,pontchartrain4 ,they are about two inches long1 covered with a thin shell1 and are boiled and sent to market with heads removed4 ,their grayish color is changed to pink by boiling4 ,shrimps are in season from ,may first to ,october first1 and are generally used for salads4 ,canned shrimps are much used and favorably known4 ,reptiles4 ,frogs and terrapin belong to a lower order of animals than fish1--reptiles4 ,they are both table delicacies1 and are eaten by the few4 ,only the hind legs of frogs are eaten1 and have much the same flavor as chicken4 ,terrapin1 although sold in our large cities1 specially belong to ,philadelphia1 ,baltimore1 and ,washington1 where they are cooked and served at their best4 ,they are shipped from the ,south1 packed in seaweed1 and may be kept for some time in a dark place4 ,terrapin are found in both fresh and salt-water4 ,the ,diamond ,back1 salt-water terrapin1 coming from ,chesapeake ,bay1 are considered the best1 and command a very high price4 ,terrapin closely resembling ,diamond ,back1 coming from ,texas and ,florida1 are principally sold in our markets4 ,terrapin are in season from ,november to ,april1 but are best in ,january1 ,february1 and ,march4 ,they should always be cooked alive4 ,,to ,,prepare ,,fish ,,for ,,cooking ,to ,clean a ,fish4 ,fish are cleaned and dressed at market as ordered1 but need additional cleaning before cooking4 ,remove scales which have not been taken off4 ,this is done by drawing a knife over fish1 beginning at tail and working towards head1 occasionally wiping knife and scales from fish4 ,incline knife slightly towards you to prevent scales from flying4 ,the largest number of scales will be found on the flank4 ,wipe thoroughly inside and out with cloth wrung out of cold water1 removing any clotted blood which may be found adhering to backbone4 ,head and tail may or may not be removed1 according to size of fish and manner of cooking4 ,small fish are generally served with head and tail left on4 ,to ,skin a ,fish4 ,with sharp knife remove fins along the back and cut off a narrow strip of skin the entire length of back4 ,loosen skin on one side from bony part of gills1 and being once started1 if fish is fresh1 it may be readily drawn off2 if flesh is soft do not work too quickly1 as it will be badly torn4 ,by allowing knife to closely follow skin this may be avoided4 ,after removing skin from one side1 turn fish and skin the other side4 ,to ,bone a ,fish4 ,clean and skin before boning4 ,beginning at the tail1 run a sharp knife under flesh close to backbone1 and with knife follow bone 7making as clean a cut as possible7 its entire length1 thus accomplishing the removal of one-half the flesh2 turn1 and remove flesh from other side4 ,pick out with fingers any small bones that may remain4 ,cod1 haddock1 halibut1 and whitefish are easily and frequently boned2 flounders and smelts occasionally4 ,to ,fillet ,fish4 ,clean1 skin1 and bone4 ,a piece of fish1 large or small1 freed from skin and bones1 is known as a fillet4 ,halibut1 cut in three-fourths inch slices1 is more often cut in fillets than any kind of fish1 and fillets are frequently rolled4 ,when flounder is cut in fillets it is served under the name of fillet of sole4 ,sole found in ,english waters is much esteemed1 and flounder is our nearest approach to it4 ,,ways ,,of ,,cooking ,,fish ,to ,cook ,fish in ,boiling ,water4 ,small cod1 haddock1 or cusk are cooked whole in enough boiling water to cover1 to which is added salt and lemon juice or vinegar4 ,salt gives flavor2 lemon juice or vinegar keeps the flesh white4 ,a long fish-kettle containing a rack on which to place fish is useful but rather expensive4 ,in place of fish-kettle1 if the fish is not too large to be coiled in it1 a frying-basket may be used placed in any kettle4 ,large fish are cut in thick pieces for boiling1 containing the number of pounds required4 ,examples3 salmon and halibut4 ,pieces cut from large fish for boiling should be cleaned and tied in a piece of cheese-cloth to prevent scum being deposited on the fish4 ,if skin is not removed before serving1 scald the dark skin and scrape to remove coloring2 this may be easily accomplished by holding fish on two forks1 and lowering into boiling water the part covered with black skin2 then remove and scrape4 ,time required for boiling fish depends on extent of surface exposed to water4 ,consult ,time ,table for ,boiling1 which will serve as a guide4 ,the fish is cooked when flesh leaves the bone1 no matter how long the time4 ,illustration3 ,,boiled ,,mackerel1 ,,garnished ,,with ,,potato ,,balls1 ,,cucumber ,,ribbons ,,slices ,,of ,,lemon ,,cut ,,in ,,fancy ,,shapes1 ,,and ,,parsley4--,page #afa4 ,illustration3 ,,hollenden ,,halibut4--,page #afg4 ,illustration3 ,,stuffed ,,haddock ,,ready ,,for ,,baking4--,page #afd4 ,illustration3 ,,smelts ,,prepared ,,for ,,cooking4--,page #agc4 ,to ,broil ,fish4 ,cod1 haddock1 bluefish1 and mackerel are split down the back and broiled whole1 removing head and tail or not1 as desired4 ,salmon1 chicken halibut1 and swordfish are cut in inch slices for broiling4 ,smelts and other small fish are broiled whole1 without splitting4 ,clean and wipe fish as dry as possible1 sprinkle with salt and pepper1 and place in well-greased wire broiler4 ,slices of fish should be turned often while broiling2 whole fish should be first broiled on flesh side1 then turned and broiled on skin side just long enough to make skin brown and crisp4 ,to remove from broiler1 loosen fish on one side1 turn and loosen on other side2 otherwise flesh will cling to broiler4 ,slip from broiler to hot platter1 or place platter over fish and invert platter and broiler together4 ,to ,bake ,fish4 ,clean1 and bake on a greased fish-sheet placed in a dripping-pan4 ,if a fish-sheet is not at hand1 place strips of cotton cloth under fish1 by which it may be lifted from pan4 ,to ,fry ,fish4 ,clean fish1 and wipe as dry as possible4 ,sprinkle with salt1 dip in flour or crumbs1 egg1 and crumbs1 and fry in deep fat4 ,to ,saut ,fish4 ,prepare as for frying1 and cook in frying-pan with small amount of fat2 or1 if preferred1 dip in granulated corn meal4 ,cod steak and smelts are often cooked in this way4 ,,table ,,showing ,,composition ,,of ,,the ,,various ,,fish ,,used ,,for ,,food ,articles ,refuse ,proteid ,fat ,mineral ,water matter ,bass1 black #ed4h #i4c 4#h 4#e #cd4f ,bluefish #ee4g #h4c 4#e 4#e #ce4 ,butterfish #db4h #aj4b #f4c 4#f #dj4a ,cod1 fresh #eb4e #h4 4#b 4#f #ch4g ,cod1 salt1 #bb4b 4#c #bc4a #ed4d boneless ,cusk #dj4c #aj4a 4#a 4#e #di4 ,eels #bj4b #ad4f #g4b 4#h #eg4b ,flounder #fa4e #e4f 4#c 4#e #cb4a ,haddock #ea4 #h4b 4#b 4#f #dj4 ,halibut1 sections #ag4g #ae4a #d4d 4#i #fa4i ,herring #db4f #aj4i #c4i 4#i #da4g ,mackerel #dd4f #aj4 #d4c 4#g #dj4d ,mackerel1 ,spanish #cd4f #ac4g #f4b #a4 #dd4e ,perch1 white #fb4e #g4b #a4e 4#d #bh4d ,pickerel #dg4a #i4h 4#b 4#g #db4b ,pompano #de4e #aj4b #d4c 4#e #ci4e ,red ,snapper #df4a #aj4f 4#f 4#g #db4 ,salmon #ci4b #ab4d #h4a 4#i #ci4d ,shad #ej4a #i4b #d4h 4#g #ce4b ,carbohydrates ,shad1 roe #b4f #bj4i #c4h #a4e #ga4b ,refuse ,sheepshead #ff4 #f4d 4#b 4#e #bf4i ,smelts #da4i #aj4 #a4 #a4 #df4a ,trout #dh4a #i4h #a4a 4#f #dj4d ,turbot #dg4g #f4h #g4e 4#g #cg4c ,whitefish #ec4e #aj4c #c4 4#g #cb4e ,carbohydrates ,lobsters #fa4g #e4i 4#g 4#h 4#b #cj4g ,clams1 out of #aj4f #a4a #b4c #e4b #hj4h shell ,oysters1 solid #f4a #a4d 4#i #c4c #hh4c ,crabs1 soft-shell #ae4h #a4e #b4 4#g #hj4 ,w4 ,o4 ,atwater1 ,ph4,d4 ,boiled ,haddock ,clean and boil as directed in ,ways of ,cooking ,fish4 ,remove to a hot platter1 garnish with slices of 8hard-boiled0 eggs and parsley1 and serve with ,egg ,sauce4 ,a thick piece of halibut may be boiled and served in the same way4 ,boiled ,salmon ,clean and boil as directed in ,ways of ,cooking ,fish4 ,place on a hot platter1 remove skin1 and garnish with slices of lemon and parsley4 ,serve with ,egg ,sauce ,i or ,,ii1 or ,hollandaise ,sauce4 ,steamed ,halibut1 ,silesian ,sauce ,steam by cooking over boiling water a piece of halibut weighing two pounds1 and serve with ,silesian ,sauce4 #a tablespoons vinegar teaspoon powdered tarragon #c peppercorns ,bit of bay leaf ,sprig of parsley teaspoon finely chopped shallot ,salt and cayenne ,yolks #c eggs cup ,brown ,stock cup butter #a tablespoon flour tablespoon capers tablespoon parsley ,cook first six ingredients until reduced one-half2 strain1 add yolks of eggs well beaten1 one-half1 each1 brown stock and butter1 and cook over hot water1 stirring constantly until thickened4 ,then add1 gradually1 remaining butter mixed with flour and stock4 ,as soon as mixture thickens1 add capers1 parsley finely chopped1 and salt and cayenne4 ,broiled ,scrod ,a young cod1 split down the back1 and backbone removed1 except a small portion near the tail1 is called a scrod4 ,scrod are always broiled1 spread with butter1 and sprinkled with salt and pepper4 ,haddock is also so dressed4 ,broiled ,chicken ,halibut ,clean and broil as directed in ,ways of ,cooking ,fish4 ,spread with butter1 sprinkle with salt and pepper1 and garnish with slices of lemon cut in fancy shapes and sprinkled with paprika and parsley4 ,broiled ,swordfish ,clean and broil fish1 spread with butter1 sprinkle with salt and pepper1 and serve with ,cucumber ,sauce ,i1 or ,horseradish ,sauce ,i4 ,broiled ,shad ,roe ,wipe1 sprinkle with salt and pepper1 put on greased wire broiler1 and broil five minutes on each side4 ,serve with ,matre d',htel ,butter4 ,mackerel roe are delicious cooked in this way4 ,broiled ,pompano with ,fricassee of ,clams ,clean and broil fish as directed in ,ways of ,cooking ,fish 7see p4 #afj74 ,when nearly cooked1 slip from broiler onto a hot platter and brush over with melted butter4 ,surround with two borders of mashed potatoes1 one-inch apart1 forced through a pastry bag and tube4 ,arrange ten halves of clam-shells between potato borders1 at equal distances2 fill spaces between shells with potato roses4 ,place in oven to finish cooking fish and to brown potatoes4 ,just before serving1 fill clam-shells with ,fricassee of ,clams4 ,clean one pint clams1 finely chop hard portions and reserve soft portions4 ,melt two tablespoons butter1 add chopped clams1 two tablespoons flour1 and pour on gradually one-third cup cream4 ,strain sauce1 add soft part of clams1 cook one minute1 season with salt and cayenne1 and add yolk of one egg slightly beaten4 ,baked ,haddock with ,stuffing ,clean a four-pound haddock1 sprinkle with salt inside and out1 stuff1 and sew4 ,cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork1 having gashes on one side come between gashes on other side4 ,shape with skewers in form of letter ,s1 and fasten skewers with small twine4 ,place on greased fish-sheet in a dripping-pan1 sprinkle with salt and pepper1 brush over with melted butter1 dredge with flour1 and place around fish small pieces of fat salt pork4 ,bake one hour in hot oven1 basting as soon as fat is tried out1 and continue basting every ten minutes4 ,serve with ,drawn ,butter1 ,egg or ,hollandaise ,sauce4 ,fish ,stuffing ,i cup cracker crumbs cup stale bread crumbs cup melted butter teaspoon salt teaspoon pepper ,few drops onion juice cup hot water ,mix ingredients in order given4 ,fish ,stuffing ,,ii #a cup cracker crumbs cup melted butter teaspoon salt teaspoon pepper ,few drops onion juice ,parsley#a teaspoon each1 finely chopped ,capers ,pickles ,mix ingredients in order given4 ,this makes a dry1 crumbly stuffing4 ,baked ,bluefish ,clean a four-pound bluefish1 stuff1 sew1 and bake as ,baked ,halibut with ,stuffing1 omitting to cut gashes on sides1 as the fish is rich enough without addition of pork4 ,baste often with one-third cup butter melted in two-thirds cup boiling water4 ,serve with ,shrimp ,sauce4 ,breslin ,baked ,bluefish ,split and bone a bluefish1 place on a well-buttered sheet1 and cook twenty minutes in a hot oven4 ,cream one-fourth cup butter1 add yolks two eggs1 and when well mixed add two tablespoons1 each1 onion1 capers1 pickles1 and parsley1 finely chopped2 two tablespoons lemon juice1 one tablespoon vinegar1 one-half teaspoon salt1 and one-third teaspoon paprika4 ,sprinkle fish with salt1 spread with mixture1 and continue the baking until fish is done4 ,remove to serving dish and garnish with potato balls1 cucumber ribbons1 lemon cut in fancy shapes1 and parsley4 ,bluefish l',italienne ,clean a four-pound bluefish1 sprinkle with salt and pepper1 and put on buttered fish-sheet in a dripping-pan4 ,add three tablespoons white wine1 three tablespoons mushroom liquor1 one-half onion finely chopped1 eight mushrooms finely chopped1 and enough water to allow sufficient liquor in pan for basting4 ,bake forty-five minutes in hot oven1 basting five times4 ,serve with ,sauce l',italienne4 ,baked ,cod with ,oyster ,stuffing ,clean a four-pound cod1 sprinkle with salt and pepper1 brush over with lemon juice1 stuff1 and sew4 ,gash1 skewer1 and bake as ,baked ,halibut with ,stuffing4 ,serve with ,oyster ,sauce4 ,oyster ,stuffing #a cup cracker crumbs cup melted butter teaspoon salt teaspoon pepper #a teaspoons lemon juice tablespoon finely chopped parsley #a cup oysters ,add seasonings and butter to cracker crumbs4 ,clean oysters1 and remove tough muscles2 add soft parts to mixture1 with two tablespoons oyster liquor to moisten4 ,baked ,haddock with ,oyster ,stuffing ,remove skin1 head1 and tail from a four-pound haddock4 ,bone1 leaving in large bones near head1 to keep fillets in shape of the original fish4 ,sprinkle with salt1 and brush over with lemon juice4 ,lay one fillet on greased fish-sheet in a dripping-pan1 cover thickly with oysters1 cleaned and dipped in buttered cracker crumbs seasoned with salt and pepper4 ,cover oysters with other fillet1 brush with egg slightly beaten1 cover with buttered crumbs1 and bake fifty minutes in a moderate oven4 ,serve with ,hollandaise ,sauce ,i4 ,allow one pint oysters and one cup cracker crumbs4 ,baked ,halibut with ,tomato ,sauce #b lbs4 halibut #b cups tomatoes #a cup water #a slice onion #c cloves tablespoon sugar #c tablespoons butter #c tablespoons flour teaspoon salt teaspoon pepper ,cook twenty minutes tomatoes1 water1 onion1 cloves1 and sugar4 ,melt butter1 add flour1 and stir into hot mixture4 ,add salt and pepper1 cook ten minutes1 and strain4 ,clean fish1 put in baking-pan1 pour around half the sauce1 and bake thirty-five minutes1 basting often4 ,remove to hot platter1 pour around remaining sauce1 and garnish with parsley4 ,baked ,halibut with ,lobster ,sauce ,clean a piece of halibut weighing three pounds4 ,cut gashes in top1 and insert a narrow strip of fat salt pork in each gash4 ,place in dripping pan on fish-sheet1 sprinkle with salt and pepper1 and dredge with flour4 ,cover bottom of pan with water1 add sprig of parsley1 slice of onion1 two slices carrot cut in pieces1 and bit of bay leaf4 ,bake one hour1 basting with one-fourth cup butter and the liquor in pan4 ,serve with ,lobster ,sauce4 ,hollenden ,halibut ,arrange six thin slices fat salt pork two and one-half inches square in a dripping-pan4 ,cover with one small onion1 thinly sliced1 and add a bit of bay leaf4 ,wipe a two-pound piece of chicken halibut and place over pork and onion4 ,mask with three tablespoons butter creamed and mixed with three tablespoons flour4 ,cover with three-fourths cup buttered cracker crumbs and arrange thin strips of fat salt pork over crumbs4 ,cover with buttered paper and bake fifty minutes in a moderate oven1 removing paper during the last fifteen minutes of the cooking to brown crumbs4 ,remove to hot serving dish and garnish with slices of lemon cut in fancy shapes sprinkled with finely chopped parsley and paprika4 ,baked ,mackerel ,split fish1 clean1 and remove head and tail4 ,put in buttered dripping-pan1 sprinkle with salt and pepper1 and dot over with butter 7allowing one tablespoon to a medium-sized fish71 and pour over two-thirds cup milk4 ,bake twenty-five minutes in hot oven4 ,planked ,shad or ,whitefish ,clean and split a three-pound shad4 ,put skin side down on an oak plank one inch thick1 and a little longer and wider than the fish1 sprinkle with salt and pepper1 and brush over with melted butter4 ,bake twenty-five minutes in hot oven4 ,remove from oven1 spread with butter1 and garnish with parsley and lemon4 ,the fish should be sent to the table on plank4 ,planked ,shad is well cooked in a gas range having the flame over the fish4 ,the ,planked ,whitefish of the ,great ,lakes has gained much favor4 ,planked ,shad with ,creamed ,roe ,select a roe shad and prepare same as ,planked ,shad4 ,parboil roe in salted1 acidulated water twenty minutes4 ,remove outside membrane1 and mash4 ,melt three tablespoons butter1 add one teaspoon finely chopped shallot1 and cook five minutes2 add roe1 sprinkle with one and one-half tablespoons flour1 and pour on gradually one-third cup cream4 ,cook slowly five minutes1 add two egg yolks and season highly with salt1 pepper1 and lemon juice4 ,remove shad from oven1 spread thin part with roe mixture1 cover with buttered crumbs1 and return to oven to brown crumbs4 ,garnish with mashed potatoes forced through a pastry bag and tube1 small tomatoes1 slices of lemon and parsley4 ,planked ,haddock ,skin and bone a haddock1 leaving meat in two fillets4 ,saut fillets separately1 using a generous quantity of butter and cooking until well browned on one side4 ,remove to planks1 sprinkle with salt and pepper4 ,garnish with mashed potatoes1 outlining the original shape of the fish1 making as prominent as possible head1 tail1 and fins4 ,bake until potatoes are well browned1 when fish should be thoroughly cooked4 ,finish garnishing with parsley and slices of lemon sprinkled with finely chopped parsley4 ,baked ,stuffed ,smelts ,clean and wipe as dry as possible twelve selected smelts4 ,stuff1 sprinkle with salt and pepper1 and brush over with lemon juice4 ,place in buttered shallow plate1 cover with buttered paper1 and bake five minutes in hot oven4 ,remove from oven1 sprinkle with buttered crumbs1 and bake until crumbs are brown4 ,serve with ,sauce ,bearnaise4 ,stuffing4 ,cook one tablespoon finely chopped onion with one tablespoon butter three minutes4 ,add one-fourth cup finely chopped mushrooms1 one-fourth cup soft part of oysters 7parboiled1 drained1 and chopped71 one-half teaspoon chopped parsley1 three tablespoons ,thick ,white ,sauce1 and one-half cup ,fish ,force-meat4 ,smelts la ,langtry ,split and bone eight selected smelts4 ,cut off tails1 and from tail ends of fish turn meat over one inch onto flesh side4 ,sprinkle with salt and pepper1 and brush over with lemon juice4 ,garnish with ,fish ,force-meat forced through a pastry bag and tube1 and fasten heads with skewers to keep in an upright position4 ,arrange in a buttered pan1 and pour around white wine4 ,cover with buttered paper1 and bake from fifteen to twenty minutes4 ,just before taking from oven1 sprinkle with lobster coral forced through a strainer4 ,serve with ,aurora ,sauce4 ,aurora ,sauce4 ,melt three tablespoons butter1 add three tablespoons flour1 and pour on gradually one and one-half cups cream and one tablespoon meat extract4 ,season with salt and cayenne1 and add lobster coral and one-half cup lobster dice4 ,baked ,shad ,roe with ,tomato ,sauce ,cook shad roe fifteen minutes in boiling salted water to cover1 with one-half tablespoon vinegar2 drain1 cover with cold water1 and let stand five minutes4 ,remove from cold water1 and place on buttered pan with three-fourths cup ,tomato ,sauce ,i or ,,ii4 ,bake twenty minutes in hot oven1 basting every five minutes4 ,remove to a platter1 and pour around three-fourths cup ,tomato ,sauce4 ,baked ,fillets of ,bass or ,halibut ,cut bass or halibut into small fillets1 sprinkle with salt and pepper1 put into a shallow pan1 cover with buttered paper1 and bake twelve minutes in hot oven4 ,arrange on a rice border1 garnish with parsley1 and serve with ,hollandaise ,sauce ,,ii4 ,fillets of ,halibut with ,brown ,sauce ,cut a slice of halibut weighing one and one-half pounds in eight short fillets1 sprinkle with salt and pepper1 put in greased pan1 and bake five minutes2 drain1 pour over one and one-half cups ,brown ,sauce ,i1 cover with one-half cup buttered cracker crumbs1 and bake4 ,fillets of ,haddock1 ,white ,wine ,sauce ,skin a three and one-half pound haddock1 and cut in fillets4 ,arrange in buttered baking-pan1 pour around fish three tablespoons melted butter1 three-fourths cup white wine to which has been added one-half tablespoon lemon juice1 and two slices onion4 ,cover and bake4 ,melt two tablespoons butter1 add two tablespoons flour1 and pour on liquor drained from fish2 then add one-half cup ,fish ,stock 7made from head1 tail1 and bones of fish71 two tablespoons heavy cream1 yolks two eggs1 salt1 and pepper4 ,remove fillets to serving dish1 pour over sauce strained through cheese-cloth1 and sprinkle with finely chopped parsley4 ,halibut la ,poulette ,a slice of halibut1 weighing #a lbs4 cup melted butter teaspoon pepper #b teaspoons lemon juice ,few drops onion juice teaspoon salt ,clean fish and cut in eight fillets4 ,add seasonings to melted butter1 and put dish containing butter in saucepan of hot water to keep butter melted4 ,take up each fillet separately with a fork1 dip in butter-roll and fasten with a small wooden skewer4 ,put in a shallow pan1 dredge with flour1 and bake twelve minutes in hot oven4 ,remove skewers1 arrange on platter for serving1 pour around one and one-half cups ,bchamel ,sauce1 and garnish with yolks of two hard-boiled eggs rubbed through a strainer1 whites of hard-boiled eggs cut in strips1 lemon cut fan-shaped1 and parsley4 ,moulded ,fish1 ,normandy ,sauce ,remove skin and bones from a thick piece of halibut1 finely chop fish1 and force through a sieve 7there should be one and one-third cups74 ,pound in mortar1 adding gradually whites two eggs4 ,add one and one-fourth cups heavy cream1 and salt1 pepper1 and cayenne to taste4 ,turn into a buttered fish-mould1 cover with buttered paper1 set in pan of hot water1 and bake until fish is firm4 ,turn on serving dish and surround with ,illustration3 ,,planked ,,haddock4--,page #afh4 ,illustration3 ,,fillets ,,of ,,fish ,,la ,,bement4--,page #aga4 ,illustration3 ,,oyster ,,cocktail ,i4--,page #ahj4 ,illustration3 ,,oyster ,,cocktail ,,ii4--,page #ahj4 ,normandy ,sauce4 ,cook skin and bones of fish with three slices carrot1 one slice onion1 sprig of parsley1 bit of bay leaf1 one-fourth teaspoon peppercorns1 and two cups cold water1 thirty minutes1 and strain2 there should be one cup4 ,melt two tablespoons butter1 add three tablespoons flour1 fish stock1 one-third cup heavy cream1 and yolks two eggs4 ,season with salt1 pepper1 cayenne1 and ,sauterne4 ,halibut la ,martin ,clean two slices chicken halibut and cut into eight fillets4 ,season with salt and brush over with lemon juice4 ,arrange on a tin plate covered with cheese-cloth1 fold cheese-cloth over fillets1 and cook in steamer fifteen minutes4 ,remove to serving dish1 garnish with small shrimps1 and pour around sauce1 following directions for ,normandy ,sauce1 omitting ,sauterne1 and seasoning to taste with grated cheese and ,madeira4 ,fillets of ,fish la ,bement ,prepare and cook fish same as for ,halibut la ,martin4 ,insert tip of small lobster claw in each fillet1 and garnish with a thin slice of canned mushroom sprinkled with parsley and a thin circular slice of truffle4 ,serve with ,lobster ,sauce ,,iii4 ,remove meat from a one and one-half pound lobster and cut claw meat in cubes4 ,cover remaining meat and body bones with cold water4 ,add one-half small onion1 sprig of parsley1 bit of bay leaf1 and one-fourth teaspoon peppercorns1 and cook until stock is reduced to one cup4 ,melt three tablespoons butter1 add three tablespoons flour1 and pour on gradually the stock2 then add one-half cup heavy cream and yolks two eggs4 ,season with salt1 lemon juice1 and paprika2 then add lobster cubes4 ,halibut la ,rarebit ,sprinkle two small slices halibut with salt1 pepper1 and lemon juice2 then brush over with melted butter1 place in dripping-pan on greased fish-sheet1 and bake twelve minutes4 ,remove to hot platter for serving1 and pour over it a ,welsh ,rarebit4 ,sandwiches of ,chicken ,halibut ,cut chicken halibut in thin fillets4 ,put together in pairs1 with ,fish or ,chicken ,force-meat between1 first dipping fillets in melted butter seasoned with salt and pepper and brushing over with lemon juice4 ,place in shallow pan with one-fourth cup white wine4 ,bake twenty minutes in hot oven4 ,arrange on hot platter for serving1 sprinkle with finely chopped parsley1 garnish with ,tomato ,jelly1 and serve with ,hollandaise ,sauce4 ,sole la ,bercy ,skin and bone two large flounders1 and cut into eight fillets4 ,put into a buttered pan1 sprinkle with salt1 pepper1 and lemon juice1 and add one-fourth cup white wine4 ,cover and cook fifteen minutes4 ,remove to serving dish1 pour over ,bercy ,sauce1 and sprinkle with finely chopped parsley4 ,bercy ,sauce4 ,fry one tablespoon finely chopped shallot in one tablespoon butter five minutes2 add two tablespoons flour1 and pour on gradually the liquor left in pan with enough ,white ,stock to make one cup4 ,add two tablespoons butter1 and salt and cayenne to taste4 ,halibut au ,lit ,wipe two slices chicken halibut1 each weighing three-fourths pound4 ,cut one piece in eight fillets1 sprinkle with salt and lemon juice1 roll and fasten with small wooden skewers4 ,cook over boiling water4 ,cut remaining slice in pieces about the size and shape of scallops4 ,dip in crumbs1 egg1 and crumbs1 and fry in deep fat4 ,arrange a steamed fillet in centre of each fish-plate1 place on top of each a cooked mushroom cap1 and put fried fish at both right and left of fillet4 ,serve with ,mushroom ,sauce1 and garnish with watercress and radishes cut in fancy shapes4 ,mushroom ,sauce4 ,melt three tablespoons butter1 add three tablespoons flour1 and pour on gradually1 while stirring constantly1 one cup ,fish ,stock4 ,when boiling-point is reached1 add one-half cup cream1 three mushroom caps1 sliced1 and one tablespoon ,sauterne4 ,season with salt and pepper4 ,the ,fish ,stock should be made from skin and bones of halibut4 ,the mushroom caps on fillets should be cooked in sauce until soft4 ,fried ,cod ,steaks ,clean steaks1 sprinkle with salt and pepper1 and dip in granulated corn meal4 ,try out slices of fat salt pork in frying-pan1 remove scraps1 and saut steaks in fat4 ,fried ,smelts ,clean smelts1 leaving on heads and tails4 ,sprinkle with salt and pepper1 dip in flour1 egg1 and crumbs1 and fry three to four minutes in deep fat4 ,as soon as smelts are put into fat1 remove fat to back of range so that they may not become too brown before cooked through4 ,arrange on hot platter1 garnish with parsley1 lemon1 and fried gelatine4 ,serve with ,sauce ,tartare4 ,smelts are fried without being skewered1 but often are skewered in variety of shapes4 ,to fry gelatine4 ,take up a handful and drop in hot1 deep fat2 it will immediately swell and become white2 it should at once be removed with a skimmer1 then drained4 ,phosphated or granulated gelatine cannot be used for frying4 ,smelts la ,menire ,clean six selected smelts1 and cut five diagonal gashes on each side4 ,season with salt1 pepper1 and lemon juice1 cover1 and let stand ten minutes4 ,roll in cream1 dip in flour1 and saut in butter4 ,add to butter in pan two tablespoons flour1 one cup ,white ,stock1 one and one-third teaspoons ,anchovy ,essence1 and a few drops lemon juice4 ,just before sauce is poured around smelts1 add one and one-half tablespoons butter and one teaspoon finely chopped parsley4 ,fried ,fillets of ,halibut or ,flounder ,clean fish and cut in long or short fillets4 ,if cut in long fillets1 roll1 and fasten with small wooden skewers4 ,sprinkle fillets with salt and pepper1 dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain on brown paper4 ,serve with ,sauce ,tartare4 ,fried ,fish1 ,russian ,style1 ,mushroom ,sauce ,cut two slices chicken halibut in fillets1 sprinkle fillets with salt and pepper1 pour over one-third cup white wine1 cover1 and let stand thirty minutes4 ,drain1 dip each piece separately in heavy cream1 then in flour1 and fry in deep fat4 ,cook skin and bones removed from fish with five slices carrot1 two slices onion1 sprig parsley1 bit of bay leaf1 one-fourth teaspoon peppercorns1 and two cups cold water until reduced to one cup liquid4 ,make sauce of two tablespoons butter1 three tablespoons flour1 the fish stock1 and one-third cup heavy cream4 ,add yolks two eggs1 salt1 pepper1 cayenne1 and white wine to taste4 ,arrange fish on serving dish1 cover with one-half pound mushroom caps cleaned1 then sautd in butter1 and pour over sauce4 ,fried ,eels ,clean eels1 cut in two-inch pieces1 and parboil eight minutes4 ,sprinkle with salt and pepper1 dip in corn meal1 and saut in pork fat4 ,fried ,stuffed ,smelts ,smelts are stuffed as for ,baked ,stuffed ,smelts1 dipped in crumbs1 egg1 and crumbs1 fried in deep fat1 and served with ,sauce ,tartare4 ,fried ,shad ,roe ,parboil and cook shad roe as for ,baked ,shad ,roe4 ,cut in pieces1 sprinkle with salt and pepper1 and brush over with lemon juice4 ,dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain4 ,soft-shell ,crabs ,clean crabs1 sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain4 ,being light1 they will rise to top of fat1 and should be turned while frying4 ,soft-shell crabs are usually fried4 ,serve with ,sauce ,tartare4 ,to ,clean a ,crab4 ,lift and fold back the tapering points which are found on each side of the back shell1 and remove spongy substance that lies under them4 ,turn crab on its back1 and with a pointed knife remove the small piece at lower part of shell1 which terminates in a point2 this is called the apron4 ,frogs' ,hind ,legs ,trim and clean4 ,sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs again1 then fry three minutes in deep fat1 and drain4 ,terrapin ,to prepare terrapin for cooking1 plunge into boiling water and boil five minutes4 ,lift out of water with skimmer1 and remove skin from feet and tail by rubbing with a towel4 ,draw out head with a skewer1 and rub off skin4 ,to ,cook ,terrapin4 ,put in a kettle1 cover with boiling salted water1 add two slices each of carrot and onion1 and a stalk of celery4 ,cook until meat is tender1 which may be determined by pressing feet-meat between thumb and finger4 ,the time required will be from thirty-five to forty minutes4 ,remove from water1 cool1 draw out nails from feet1 cut under shell close to upper shell and remove4 ,empty upper shell and carefully remove and discard gall-bladder1 sandbags1 and thick1 heavy part of intestines4 ,any of the gall-bladder would give a bitter flavor to the dish4 ,the liver1 small intestines1 and eggs are used with the meat4 ,terrapin la ,baltimore #a terrapin cup ,white ,stock #a tablespoons wine ,cayenne #a tablespoons butter ,salt and pepper ,yolks #b eggs ,to stock and wine add terrapin meat1 with bones cut in pieces and entrails cut in smaller pieces2 then cook slowly until liquor is reduced one-half4 ,add liver separated in pieces1 eggs1 butter1 salt1 pepper1 and cayenne4 ,terrapin la ,maryland ,add to ,terrapin la ,baltimore one tablespoon each butter and flour creamed together1 one-half cup cream1 yolks two eggs slightly beaten1 and one teaspoon lemon juice2 then add1 just before serving1 one tablespoon ,sherry wine4 ,pour in a deep dish and garnish with toast or puff paste points4 ,washington ,terrapin #a terrapin #a tablespoons butter #a tablespoons flour #a cup cream cup chopped mushrooms ,salt ,few grains cayenne #b eggs #b tablespoons ,sherry wine ,melt the butter1 add flour1 and pour on slowly the cream4 ,add terrapin meat with bones cut in pieces1 entrails cut smaller1 liver separated in pieces1 eggs of terrapin1 and mushrooms4 ,season with salt and cayenne4 ,just before serving1 add eggs slightly beaten and two tablespoons ,sherry wine4 ,,ways ,,of ,,using ,,remnants ,,of ,,cooked ,,fish ,fish la ,crme #a cups cold flaked fish 7cod1 haddock1 halibut1 or cusk7 #a cup ,white ,sauce ,i ,bit of bay leaf ,sprig of parsley slice onion ,salt and pepper cup buttered cracker crumbs ,scald milk1 for the making of ,white ,sauce1 with bay leaf1 parsley1 and onion4 ,cover the bottom of small buttered platter with one-half of the fish1 sprinkle with salt and pepper1 and pour over one-half the sauce2 repeat4 ,cover with crumbs1 and bake in hot oven until crumbs are brown4 ,fish la crme1 baked in scallop shells1 makes an attractive luncheon dish1 or may be served for a fish course at dinner4 ,turban of ,fish #b cups cold flaked fish 7cod1 haddock1 halibut1 or cusk7 #a cups milk #a slice onion ,blade of mace ,sprig of parsley cup butter cup flour teaspoon salt teaspoon pepper ,lemon juice ,yolks #b eggs cup buttered cracker crumbs ,scald milk with onion1 mace1 and parsley2 remove seasonings4 ,melt butter1 add flour1 salt1 pepper1 and gradually the milk2 then add eggs1 slightly beaten4 ,put a layer of fish on buttered dish1 sprinkle with salt and pepper1 and add a few drops of lemon juice4 ,cover with sauce1 continuing until fish and sauce are used1 shaping in pyramid form4 ,cover with crumbs1 and bake in hot oven until crumbs are brown4 ,fish ,hash ,take equal parts of cold flaked fish and cold boiled potatoes finely chopped4 ,season with salt and pepper4 ,try out fat salt pork1 remove scraps1 leaving enough fat in pan to moisten fish and potatoes4 ,put in fish and potatoes1 stir until heated1 then cook until well browned underneath2 fold1 and turn like an omelet4 ,fish ,croquettes ,to one and one-half cups cold flaked halibut or salmon add one cup thick ,white ,sauce4 ,season with salt and pepper1 and spread on a plate to cool4 ,shape1 roll in crumbs1 egg1 and crumbs1 and fry in deep fat2 drain1 arrange on hot dish for serving1 and garnish with parsley4 ,if salmon is used1 add lemon juice and finely chopped parsley4 ,fish and ,egg ,croquettes ,make same as ,fish ,croquettes1 using one cup fish and three 8hard-boiled0 eggs finely chopped4 ,scalloped ,cod ,line a buttered baking-dish with cold flaked cod1 sprinkle with salt and pepper1 cover with a layer of oysters 7first dipped in melted butter1 seasoned with onion juice1 lemon juice1 and a few grains of cayenne1 and then in cracker crumbs71 add three tablespoons oyster liquor2 repeat1 and cover with buttered cracker crumbs4 ,bake twenty minutes in hot oven4 ,serve with ,egg or ,hollandaise ,sauce ,i4 ,salmon ,box ,line a bread pan1 slightly buttered1 with warm steamed rice4 ,fill the centre with cold boiled salmon1 flaked1 and seasoned with salt1 pepper1 and a slight grating of nutmeg4 ,cover with rice and steam one hour4 ,turn on a hot platter for serving1 and pour around ,egg ,sauce ,,ii4 ,,ways ,,of ,,cooking ,,salt ,,fish ,creamed ,salt ,codfish ,pick salt codfish in pieces 7there should be three-fourths cup71 and soak in lukewarm water1 the time depending upon hardness and saltness of the fish4 ,drain1 and add one cup ,white ,sauce ,i4 ,add one beaten egg just before sending to table4 ,garnish with slices of hard-boiled eggs4 ,creamed ,codfish is better made with cream slightly thickened in place of ,white ,sauce4 ,fish ,balls #a cup salt codfish #b heaping cups potatoes #a egg tablespoon butter teaspoon pepper ,wash fish in cold water1 and pick in very small pieces1 or cut1 using scissors4 ,wash1 pare1 and soak potatoes1 cutting in pieces of uniform size before measuring4 ,cook fish and potatoes in boiling water to cover until potatoes are soft4 ,drain through strainer1 return to kettle in which they were cooked1 mash thoroughly 7being sure there are no lumps left in potato71 add butter1 egg well beaten1 and pepper4 ,beat with a fork two minutes4 ,add salt if necessary4 ,take up by spoonfuls1 put in frying-basket1 and fry one minute in deep fat1 allowing six fish balls for each frying2 drain on brown paper4 ,reheat the fat after each frying4 ,salted ,codfish ,hash ,prepare as for ,fish ,balls1 omitting egg4 ,try out fat salt pork1 remove scraps1 leaving enough fat in pan to moisten fish and potatoes4 ,put in fish and potatoes1 stir until heated1 then cook until well browned underneath2 fold1 and turn like an omelet4 ,toasted ,salt ,fish ,pick salt codfish in long thin strips4 ,if very salt1 it may need to be freshened by standing for a short time in lukewarm water4 ,place on a greased wire broiler1 and broil until brown on one side2 turn1 and brown the other4 ,remove to platter1 and spread with butter4 ,kippered ,herrings ,remove fish from can1 and arrange on a platter that may be put in the oven2 sprinkle with pepper1 brush over with lemon juice and melted butter1 and pour over the liquor left in can4 ,heat thoroughly1 and garnish with parsley and slices of lemon4 ,baked ,finnan ,haddie ,put fish in dripping-pan1 surround with milk and water in equal proportions1 place on back of range1 where it will heat slowly4 ,let stand twenty-five minutes2 pour off liquid1 spread with butter1 and bake twenty-five minutes4 ,broiled ,finnan ,haddie ,broil in a greased broiler until brown on both sides4 ,remove to a pan1 and cover with hot water2 let stand ten minutes1 drain1 and place on a platter4 ,spread with butter1 and sprinkle with pepper4 ,finnan ,haddie la ,delmonico ,cut fish in strips 7there should be one cup71 put in baking-pan1 cover with cold water1 place on back of range and allow water to heat to boiling-point2 let stand on range1 keeping water below boiling-point for twenty-five minutes1 drain1 and rinse thoroughly4 ,separate fish into flakes1 add one-half cup heavy cream and four 8hard-boiled0 eggs thinly sliced4 ,season with cayenne1 add one tablespoon butter1 and sprinkle with finely chopped parsley4 ,,ways ,,of ,,cooking ,,shellfish ,oysters on the ,half ,shell ,serve oysters on deep halves of the shells1 allowing six to each person4 ,arrange on plates of crushed ice1 with one-fourth of a lemon in the centre of each plate4 ,raw ,oysters ,raw oysters are served on oyster plates1 or in a block of ice4 ,place block of ice on a folded napkin on platter1 and garnish the base with parsley and quarters of lemon1 or ferns and lemon4 ,to ,block ,ice for ,oysters4 ,use a rectangular piece of clear ice1 and with hot flatirons melt a cavity large enough to hold the oysters4 ,pour water from cavity as rapidly as it forms4 ,oyster ,cocktail ,i #h small raw oysters #a tablespoon tomato catsup tablespoon vinegar or lemon juice #b drops ,tabasco ,salt #a teaspoon celery1 finely chopped teaspoon ,worcestershire ,sauce ,mix ingredients1 chill thoroughly1 and serve in cocktail glasses1 or cases made from green peppers placed on a bed of crushed ice4 ,oyster ,cocktail ,,ii #f small raw oysters ,tabasco ,sauce ,lemon juice ,salt ,grape fruit ,cut grape fruit in halves crosswise1 remove tough portions1 and add oysters seasoned with ,tabasco1 lemon juice1 and salt4 ,oyster ,cocktail ,,iii ,allow seven ,blue ,point oysters to each person1 and season with three-fourth tablespoon lemon juice1 one-half tablespoon tomato catsup1 one-half teaspoon finely chopped shallot1 three drops ,tabasco sauce1 few gratings horseradish root1 and salt to taste4 ,chill thoroughly and serve in cocktail glasses4 ,sprinkle with finely chopped celery and garnish with small pieces of red and green pepper4 ,roasted ,oysters ,oysters for roasting should be bought in the shell4 ,wash thoroughly1 scrubbing with a brush4 ,put in a dripping-pan1 and cook in a hot oven until shells part4 ,open1 sprinkle with salt and pepper1 and serve in the deep halves of the shells4 ,oysters la ,ballard ,arrange oysters on the half shell in a dripping-pan1 and bake in a hot oven until edges curl4 ,allow six to each serve1 pouring over the following sauce3 ,mix three-fourths tablespoon melted butter1 three-fourths teaspoon each lemon juice and ,sauterne1 few drops ,tabasco1 one-fourth teaspoon finely chopped parsley1 and salt and paprika to taste4 ,before putting ingredients in bowl1 rub inside of bowl with a clove of garlic4 ,panned ,oysters ,clean one pint large oysters4 ,place in dripping-pan small oblong pieces of toast1 put an oyster on each piece1 sprinkle with salt and pepper1 and bake until oysters are plump4 ,serve with ,lemon ,butter4 ,lemon ,butter4 ,cream three tablespoons butter1 add one-half teaspoon salt1 one tablespoon lemon juice1 and a few grains cayenne4 ,fancy ,roast ,clean one pint oysters and drain from their liquor4 ,put in a stewpan and cook until oysters are plump and edges begin to curl4 ,shake pan to prevent oysters from adhering to pan1 or stir with a fork4 ,season with salt1 pepper1 and two tablespoons butter1 and pour over four small slices of toast4 ,garnish with toast points and parsley4 ,oyster ,fricassee #a pint oysters ,milk or cream #b tablespoons butter #b tablespoons flour teaspoon salt ,few grains cayenne #a teaspoon finely chopped parsley #a egg ,clean oysters1 heat oyster liquor to boiling-point1 and strain through double thickness of cheese-cloth2 add oysters to liquor and cook until plump4 ,remove oysters with skimmer and add enough cream to liquor to make a cupful4 ,melt butter1 add flour1 and pour on gradually hot liquid2 add salt1 cayenne1 parsley1 oysters1 and egg slightly beaten4 ,creamed ,oysters #a pint oysters #a cups ,white ,sauce ,,ii teaspoon celery salt ,clean1 and cook oysters until plump and edges begin to curl2 drain1 and add to ,white ,sauce seasoned with celery salt4 ,serve on toast1 in timbale cases1 patty shells1 or vol-au-vents4 ,one-fourth cup sliced mushrooms are often added to ,creamed ,oysters4 ,oysters in ,brown ,sauce #a pint oysters cup butter cup flour #a cup oyster liquor cup milk teaspoon salt #a teaspoon ,anchovy essence teaspoon pepper ,parboil and drain oysters1 reserve liquor1 heat1 strain1 and set aside for sauce4 ,brown butter1 add flour1 and stir until well browned2 then add oyster liquor1 milk1 seasonings1 and oysters4 ,for filling patty cases or vol-au-vents4 ,savory ,oysters #a pint of oysters #d tablespoons butter #d tablespoons flour #a cup oyster liquor cup ,brown ,stock #a teaspoon ,worcestershire ,sauce ,few drops onion juice ,salt ,pepper ,clean oysters1 parboil1 and drain4 ,melt butter1 add flour1 and stir until well browned4 ,pour on gradually1 while stirring constantly1 oyster liquor and stock4 ,add seasonings and oysters4 ,serve on toast1 in timbale cases1 patty shells1 or vol-au-vents4 ,oysters la ,astor #a pint oysters #b tablespoons butter #a teaspoon finely chopped shallot #a tablespoon finely cut red pepper #b tablespoons flour #a teaspoons lemon juice #a teaspoons vinegar #a teaspoon ,worcestershire ,sauce teaspoon beef extract ,salt and paprika ,wash and pick over oysters1 parboil1 drain1 and to liquor add enough water to make one cup liquid2 then strain through cheese-cloth4 ,cook butter1 shallot1 and pepper three minutes1 add flour1 and pour on gradually1 while stirring constantly1 oyster liquor4 ,add seasonings and oysters4 ,remove oysters to small pieces of bread sautd in butter on one side4 ,pour sauce over oysters and garnish with thin slices of cucumber pickles4 ,broiled ,oysters #a pint selected oysters cup melted butter cup seasoned cracker crumbs ,clean oysters and dry between towels4 ,lift with plated fork by the tough muscle and dip in butter1 then in cracker crumbs which have been seasoned with salt and pepper4 ,place in a buttered wire broiler and broil over a clear fire until juices flow1 turning while broiling4 ,serve with or without ,matre d',htel ,butter4 ,oyster ,toast ,serve ,broiled ,oysters on small pieces of ,milk ,toast4 ,sprinkle with finely chopped celery4 ,oysters and ,macaroni #a pint oysters cup macaroni broken in #a inch pieces ,salt and pepper ,flour cup buttered crumbs cup butter ,cook macaroni in boiling salted water until soft2 drain1 and rinse with cold water4 ,put a layer in bottom of a buttered pudding-dish1 cover with oysters1 sprinkle with salt and pepper1 dredge with flour1 and dot over with one-half of the butter2 repeat1 and cover with buttered crumbs4 ,bake twenty minutes in hot oven4 ,scalloped ,oysters #a pint oysters #d tablespoons oyster liquor #b tablespoons milk or cream cup stale bread crumbs #a cup cracker crumbs cup melted butter ,salt ,pepper ,mix bread and cracker crumbs1 and stir in butter4 ,put a thin layer in bottom of a buttered shallow baking-dish1 cover with oysters1 and sprinkle with salt and pepper2 add one-half each oyster liquor and cream4 ,repeat1 and cover top with remaining crumbs4 ,bake thirty minutes in hot oven4 ,never allow more than two layers of oysters for ,scalloped ,oysters2 if three layers are used1 the middle layer will be underdone1 while others are properly cooked4 ,a sprinkling of mace or grated nutmeg to each layer is considered by many an improvement4 ,sherry wine may be used in place of cream4 ,sautd ,oysters ,clean one pint oysters1 sprinkle on both sides with salt and pepper4 ,take up by the tough muscle with plated fork and dip in cracker crumbs4 ,put two tablespoons butter in hot frying-pan1 add oysters1 brown on one side1 then turn and brown on the other4 ,oysters with ,bacon ,clean oysters1 wrap a thin slice of bacon around each1 and fasten with small wooden skewers4 ,put in a broiler1 place broiler over dripping-pan1 and bake in a hot oven until bacon is crisp and brown1 turning broiler once during the cooking4 ,drain on brown paper4 ,fried ,oysters ,clean1 and dry between towels1 selected oysters4 ,season with salt and pepper1 dip in flour1 egg1 and cracker or stale bread crumbs1 and fry in deep fat4 ,drain on brown paper and serve on a folded napkin4 ,garnish with parsley and serve with or without ,sauce ,tyrolienne4 ,fried ,oysters in ,batter ,clean1 and dry between towels1 selected oysters4 ,dip in batter1 fry in deep fat1 drain1 and serve on a folded napkin2 garnish with lemon and parsley4 ,oysters may be parboiled1 drained1 and then fried4 ,batter #b eggs #a teaspoon salt teaspoon pepper #a cup bread flour cup milk ,beat eggs until light1 add salt and pepper4 ,add milk slowly to flour1 stir until smooth and well mixed4 ,combine mixtures4 ,fried ,oysters4 ,philadelphia ,relish ,follow directions for ,fried ,oysters4 ,serve with ,philadelphia ,relish4 #b cups cabbage1 finely shredded #b green peppers1 finely chopped #a teaspoon celery seed teaspoon mustard seed teaspoon salt #b tablespoons brown sugar cup vinegar ,mix ingredients in order given4 ,little ,neck ,clams ,little ,neck ,clams are served raw on the half shell1 in same manner as raw oysters4 ,steamed ,clams ,clams for steaming should be bought in the shell and always be alive4 ,wash clams thoroughly1 scrubbing with a brush1 changing the water several times4 ,put into a large kettle1 allowing one-half cup hot water to four quarts clams2 cover closely1 and steam until shells partially open1 care being taken that they are not overdone4 ,serve with individual dishes of melted butter4 ,some prefer a few drops of lemon juice or vinegar added to the butter4 ,if a small quantity of boiling water is put into the dishes1 the melted butter will float on top and remain hot much longer4 ,roasted ,clams ,roasted clams are served at ,clam ,bakes4 ,clams are washed in sea-water1 placed on stones which have been previously heated by burning wood on them1 ashes removed1 and stones sprinkled with thin layer of seaweed4 ,clams are piled on stones1 covered with seaweed1 and a piece of canvas thrown over them to retain the steam4 ,clams1 ,union ,league ,fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes2 add eighteen clams and one-half cup white wine4 ,cook until the shells open4 ,remove clams from shells and reduce liquor to one-third cupful4 ,melt two tablespoons butter1 add two tablespoons flour1 and pour on gradually the clam liquor2 add one-fourth cup cream and the clams1 season with salt and pepper4 ,refill clam-shells1 sprinkle with chopped parsley1 and serve on each a square piece of fried bacon4 ,clams la ,grand ,union ,clean and dry selected clams1 dip in batter1 fry in deep fat1 and drain on brown paper4 ,serve on small slices of cream toast1 seasoned with salt1 celery salt1 pepper1 and cayenne4 ,batter4 ,mix and sift one cup bread flour1 one-half teaspoon salt1 and a few grains cayenne4 ,add gradually two-thirds cup milk1 and two eggs well beaten4 ,fried ,scallops ,clean one quart scallops1 turn into a saucepan1 and cook until they begin to shrivel2 drain1 and dry between towels4 ,season with salt and pepper1 roll in fine crumbs1 dip in egg1 again in crumbs1 and fry two minutes in deep fat2 then drain on brown paper4 ,plain ,lobster ,remove lobster meat from shell1 arrange on platter1 and garnish with small claws4 ,if two lobsters are opened1 stand tail shells 7put together7 in centre of platter1 and arrange meat around them4 ,lobster ,cocktail ,allow one-fourth cup lobster meat1 cut in pieces1 for each cocktail1 and season with two tablespoons1 each1 tomato catsup and ,sherry wine1 one tablespoon lemon juice1 six drops ,tabasco ,sauce1 one-eighth teaspoon finely chopped chives1 and salt to taste4 ,chill thoroughly1 and serve in cocktail glasses4 ,fried ,lobster ,remove lobster meat from shell4 ,use tail meat1 divided in fourths1 and large pieces of claw meat4 ,sprinkle with salt1 pepper1 and lemon juice2 dip in crumbs1 egg1 and again in crumbs2 fry in deep fat1 drain1 and serve with ,sauce ,tartare4 ,illustration3 ,,clams ,,union ,,league4--,page #ahe4 ,illustration3 ,,oysters ,,la ,,ballard4--,page #aha4 ,illustration3 ,,lobster ,,cocktail4--,page #ahf4 ,illustration3 ,,fruit ,,cocktail4--,page #efi4 ,buttered ,lobster #b lb4 lobster #c tablespoons butter ,salt and pepper ,lemon juice ,remove lobster meat from shell and chop slightly4 ,melt butter1 add lobster1 and when heated1 season and serve garnished with lobster claws4 ,scalloped ,lobster #b lb4 lobster #a cups ,white ,sauce ,,ii teaspoon salt ,few grains cayenne #b teaspoons lemon juice ,remove lobster meat from shell and cut in cubes4 ,heat in ,white ,sauce and add seasonings4 ,refill lobster shells1 cover with buttered crumbs1 and bake until crumbs are brown4 ,to prevent lobster shells from curling over lobster while baking1 insert small wooden skewers of sufficient length to keep shell in its original shape4 ,to assist in preserving color of shell1 brush over with olive oil before putting into oven4 ,scalloped lobster may be baked in buttered scallop shells1 or in a buttered baking-dish4 ,devilled ,lobster ,scalloped lobster highly seasoned is served as ,devilled ,lobster4 ,use larger proportions of same seasonings1 with the addition of mustard4 ,curried ,lobster ,prepare as ,scalloped ,lobster1 adding to flour one-half teaspoon curry powder when making ,white ,sauce4 ,lobster ,farci #a cup chopped lobster meat ,yolks #b 8hard-boiled0 eggs tablespoon chopped parsley #a cup ,white ,sauce ,i ,slight grating nutmeg cup buttered crumbs ,salt ,pepper ,to lobster meat add yolks of eggs rubbed to a paste1 parsley1 sauce1 and seasonings to taste4 ,fill lobster shells1 cover with buttered crumbs1 and bake until crumbs are brown4 ,lobster and ,oyster ,filling 7,for ,patties or ,vol-au-,vent7 #a pint oysters #a lb4 lobster #a cups cold water #a stalk celery #a slice onion ,salt cup butter cup flour cup cream ,worcestershire ,sauce ,lemon juice ,paprika ,clean and parboil oysters2 drain1 and add to liquor body bones and tough claw meat from lobster1 water1 celery1 and onion4 ,cook slowly until stock is reduced to one cup1 and strain4 ,make sauce of butter1 flour1 strained stock1 and cream4 ,add oysters and lobster meat cut in strips2 then add seasonings4 ,one-half teaspoon beef extract is an improvement to this dish4 ,fricassee of ,lobster and ,mushrooms #b lb4 lobster cup butter lb4 mushrooms ,few drops onion juice cup flour #a cups milk ,salt ,paprika #b tablespoons ,sherry wine ,remove lobster meat from shell and cut in strips4 ,cook butter with mushrooms broken in pieces and onion juice three minutes2 add flour1 and pour on gradually milk4 ,add lobster meat1 season with salt and paprika1 and1 as soon as lobster is heated1 add wine4 ,remove to serving dish1 and garnish with puff paste or toast points and parsley4 ,lobster and ,oyster ,ragout cup butter cup flour cup oyster liquor cup cream teaspoon salt teaspoon pepper ,few grains cayenne ,few drops onion juice #a pint oysters parboiled cup lobster dice #a tablespoons ,sauterne #a tablespoon finely chopped parsley ,make a sauce of first eight ingredients4 ,add oysters1 lobster dice1 wine1 and parsley4 ,stuffed ,lobster la ,bchamel #b lb4 lobster #a cups milk ,bit of bay leaf #c tablespoons butter #c tablespoons flour teaspoon salt ,few grains cayenne ,slight grating nutmeg #a teaspoon chopped parsley #a teaspoon lemon juice ,yolks #b eggs cup buttered crumbs ,remove lobster meat from shell and cut in dice4 ,scald milk with bay leaf1 remove bay leaf and make a white sauce of butter1 flour1 and milk2 add salt1 cayenne1 nutmeg1 parsley1 yolks of eggs slightly beaten1 and lemon juice4 ,add lobster dice1 refill shells1 cover with buttered crumbs1 and bake until crumbs are brown4 ,one-half chicken stock and one-half cream may be used for sauce if a richer dish is desired4 ,broiled ,live ,lobster ,live lobsters may be dressed for broiling at market1 or may be done at home4 ,clean lobster and place in a buttered wire broiler4 ,broil eight minutes on flesh side1 turn and broil six minutes on shell side4 ,serve with melted butter4 ,lobsters taste nearly the same when placed in dripping-pan and baked fifteen minutes in hot oven1 and are much easier cooked4 ,to ,split a ,live ,lobster4 ,cross large claws and hold firmly with left hand4 ,with sharp-pointed knife1 held in right hand1 begin at the mouth and make a deep incision1 and1 with a sharp cut1 draw the knife quickly through body and entire length of tail4 ,open lobster1 remove intestinal vein1 liver1 and stomach1 and crack claw shells with a mallet4 ,baked ,live ,lobster4 ,devilled ,sauce4 ,prepare lobster same as for ,broiled ,live ,lobster and place in a dripping-pan4 ,cook liver of lobster with one tablespoon butter three minutes4 ,season highly with salt1 cayenne1 and ,worcestershire ,sauce4 ,spread over lobster1 and bake in a hot oven fifteen minutes4 ,remove to platter and serve at once1 allowing over one and one-half pound lobster to each person4 ,live ,lobster en ,brochette ,split a live lobster1 remove meat from tail and large claws1 cut in pieces1 and arrange on skewers1 alternating pieces with small slices of bacon4 ,fry in deep fat and drain4 ,cook liver of lobster with one tablespoon butter three minutes1 season highly with mustard and cayenne1 and serve with lobster4 ,lobster l',amricaine ,split a live lobster and put in a large omelet pan1 sprinkle with one-fourth onion finely chopped and a few grains of cayenne and cook five minutes4 ,add one-half cup ,tomato ,sauce ,,ii and cook three minutes2 then add two tablespoons ,sherry wine1 cover1 and cook in oven seven minutes4 ,to the liver add one tablespoon wine1 two tablespoons ,tomato ,sauce1 and one-half tablespoon melted butter2 heat in pan after lobster has been removed4 ,as soon as sauce is heated1 strain1 and pour over lobster4 ,lobster la ,muisset ,cut two one and one-half pound live lobsters in pieces for serving and crack large claws4 ,cook one tablespoon finely chopped shallot and three tablespoons chopped carrot in two tablespoons butter ten minutes1 stirring constantly that carrots may not burn4 ,add two sprigs thyme1 one-half bay leaf1 two red peppers from pepper sauce1 one teaspoon salt1 one and one-third cups ,brown ,stock1 two-thirds cup stewed and strained tomatoes1 and three tablespoons ,sherry wine4 ,add lobster and cook fifteen minutes4 ,remove lobster to serving dish1 thicken sauce with butter and flour cooked together1 and add one and one-half tablespoons brandy4 ,pour sauce around lobster1 and sprinkle all with finely chopped chives4 ,,chapter ,,xii ,,beef ,meat is the name applied to the flesh of all animals used for food4 ,beef is the meat of steer1 ox1 or cow1 and is the most nutritious and largely consumed of all animal foods4 ,meat is chiefly composed of the albuminoids 7fibrin1 albumen1 gelatin71 fat1 mineral matter1 and water4 ,fibrin is that substance in blood which causes it to coagulate when shed4 ,it consists of innumerable delicate fibrils which entangle the blood corpuscles1 and form with them a mass called blood clot4 ,fibrin is insoluble in both cold and hot water4 ,albumen is a substance found in the blood and muscle4 ,it is soluble in cold water1 and is coagulated by hot water or heat4 ,it begins to coagulate at #acd ,f4 and becomes solid at #afj ,f4 ,here lies the necessity of cooking meat in hot water at a low temperature2 of broiling meat at a high temperature1 to quickly sear surface4 ,gelatin in its raw state is termed collagen4 ,it is a transparent1 tasteless substance1 obtained by boiling with water1 muscle1 skin1 cartilage1 bone1 tendon1 ligament1 or membrane of animals4 ,by this process1 collagen of connective tissues is dissolved and converted into gelatin4 ,gelatin is insoluble in cold water1 soluble in hot water1 but in boiling water is decomposed1 and by much boiling will not solidify on cooling4 ,when subjected to cold water it swells1 and is called hydrated gelatin4 ,myosin is the albuminoid of muscle1 collagen of tendons1 ossein of bones1 and chondrin of cartilage and gristle4 ,gelatin1 although highly nitrogenous1 does not act in the system as other nitrogenous foods1 as a large quantity passes out unchanged4 ,fat is the white or yellowish oily solid substance forming the chief part of the adipose tissue4 ,fat is found in thick layers directly under the skin1 in other parts of the body1 in bone1 and is intermingled throughout the flesh4 ,fat as food is a great heat-giver and force-producer4 ,suet is the name given to fat which lies about the loins and kidneys4 ,beef suet tried out and clarified is much used in cookery for shortening and frying4 ,mineral ,matter4 ,the largest amount of mineral matter is found in bone4 ,it is principally calcium phosphate 7phosphate of lime74 ,sodium chloride 7common salt7 is found in the blood and throughout the tissues4 ,water abounds in all animals1 constituting a large percentage of their weight4 ,the color of meat is due to the coloring matter 7hmoglobin7 which abounds in the red corpuscles of the blood4 ,the distinctive flavor of meat is principally due to peptones and allied substances1 and is intensified by the presence of sodium chloride and other salts4 ,the beef creature is divided by splitting through the backbone in two parts1 each part being called a side of beef4 ,four hundred and fifty pounds is good market weight for a side of beef4 ,the most expensive cuts come from that part of the creature where muscles are but little used1 which makes the meat finer-grained and consequently more tender1 taking less time for cooking4 ,many of the cheapest cuts1 though equally nutritious1 need long1 slow cooking to render them tender enough to digest easily4 ,tough meat which has long and coarse fibres is often found to be very juicy1 on account of the greater motion of that part of the creature1 which causes the juices to flow freely4 ,roasting and broiling1 which develop so fine a flavor1 can only be applied to the more expensive cuts4 ,the liver1 kidneys1 and heart are of firm1 close texture1 and difficult of digestion4 ,tripe1 which is the first stomach of the ox1 is easy of digestion1 but on account of the large amount of fat which it contains1 it is undesirable for those of weak digestion4 ,the quality of beef depends on age of the creature and manner of feeding4 ,the best beef is obtained from a steer of four or five years4 ,good beef should be firm and of fine-grained texture1 bright red in color1 and well mottled and coated with fat4 ,the fat should be firm and of a yellowish color4 ,suet should be dry1 and crumble easily4 ,beef should not be eaten as soon as killed1 but allowed to hang and ripen1--from two to three weeks in winter1 and two weeks in summer4 ,meat should be removed from paper as soon as it comes from market1 otherwise paper absorbs some of the juices4 ,meat should be kept in a cool place4 ,in winter1 beef may be bought in large quantities and cut as needed4 ,if one chooses1 a loin or rump may be bought and kept by the butcher1 who sends cuts as ordered4 ,always wipe beef1 before cooking1 with a cheese-cloth wrung out of cold water1 but never allow it to stand in a pan of cold water1 as juices will be drawn out4 ,,division ,,and ,,ways ,,of ,,cooking ,a ,,side ,,of ,,beef ,,hind-,,quarter ,,divisions ,,ways ,,of ,,cooking ,flank 7thick and boneless7 ,stuffed1 rolled and braised1 or corned and boiled ,round ,aitchbone ,cheap roast1 beef stew1 or braised ,top ,steaks1 best cuts for beef tea ,lower ,part ,hamburg steaks1 curry of beef1 and cecils ,vein ,steaks ,rump ,back ,choicest large roasts and cross-cut steaks ,middle ,roasts ,face ,inferior roasts and stews ,loin ,tip ,extra fine roasts ,middle ,sirloin and porterhouse steaks ,first ,cut ,steaks and roast ,the ,tenderloin ,sold as a ,fillet or ,larded and roasted1 or broiled cut in ,steaks ,hind-shin ,cheap stew or soup stock ,,fore-,,quarter ,five ,prime ,ribs ,good roast ,five ,chuck ,rib ,small steaks and stews ,neck ,hamburg steaks ,sticking-piece ,mincemeat ,thick ,end ,rattle ,rand ,second ,cut ,corned for boiling ,thin ,end ,navel ,end ,brisket ,butt ,end or ,finest pieces for corning ,fancy ,brisket ,fore-shin ,soup stock and stews ,other ,parts of ,beef ,creature used for ,food ,brains ,stewed1 scalloped dishes1 or croquettes ,tongue ,boiled or braised1 fresh or corned ,heart ,stuffed and braised ,liver ,broiled or fried ,kidneys ,stewed or sautd ,tail ,soup ,suet 7kidney suet is the best7 ,tripe ,lyonnaise1 broiled1 or fried in batter ,the ,effect of ,different ,temperatures on the ,cooking of ,meat ,by putting meat in cold water and allowing water to heat gradually1 a large amount of juice is extracted and meat is tasteless2 and by long cooking the connective tissues are softened and dissolved1 which gives to the stock when cold a jelly-like consistency4 ,this principle applies to soup making4 ,by putting meat in boiling water1 allowing the water to boil for a few minutes1 then lowering the temperature1 juices in the outer surface are quickly coagulated1 and the inner juices are prevented from escaping4 ,this principle applies where nutriment and flavor is desired in meat4 ,examples3 boiled mutton1 fowl4 ,by putting in cold water1 bringing quickly to the boiling-point1 then lowering the temperature and cooking slowly until meat is tender1 some of the goodness will be in the stock1 but a large portion left in the meat4 ,examples3 fowl1 when cooked to use for made-over dishes1 ,scotch ,broth4 ,illustration3 ,,round ,,of ,,beef4--,page #aic4 ,illustration3 ,,aitch ,,bone4 ,,tenderloin ,,of ,,beef4 ,,cut ,,from ,,hind ,,shin ,,for ,,soup ,,making4 ,page #aic4 ,illustration3 ,,tip ,,of ,,sirloin4 ,,five ,,prime ,,ribs4 ,page #bja4 ,illustration3 ,,rump4 ,,porter ,,house ,,steak4 ,,first ,,slice ,,from ,,cross-,,cut ,,of ,,rump4 ,page #bja4 ,,table ,,showing ,,composition ,,of ,,meats ,articles ,refuse ,proteid ,fat ,mineral matter ,water ,,beef ,fore-quarter #ai4h #ad4a #af4a 4#g #di4c ,hind-quarter #af4c #ae4c #ae4f 4#h #eb4 ,round #h4e #ah4g #h4h #a4 #fc4 ,rump #ah4e #ad4d #ai4 4#h #dg4c ,loin #ab4f #ae4i #ag4c 4#i #ec4c ,ribs #bj4b #ac4f #bj4f 4#g #dd4i ,chuck ribs #ac4c #ae4 #bj4h 4#h #ej4a ,tongue #ae4a #ad4h #ae4c 4#i #ec4i ,heart #af4 #bj4d #a4 #fb4f ,carbohydrates ,kidney 4#d #af4i #d4h #a4b #gf4g ,liver #a4h #ba4f #e4d #a4d #fi4h ,,mutton ,hind-quarter #af4g #ac4e #bc4e 4#g #de4f ,fore-quarter #ba4a #aa4i #be4g 4#g #dj4f ,leg #ag4d #ae4a #ad4e 4#h #eb4b ,loin #ad4b #ab4h #ca4i 4#f #dj4e ,,veal ,fore-quarter #bd4e #ad4f #f4 4#g #ed4b ,hind-quarter #bj4g #ae4g #f4f 4#h #ef4b ,leg #aj4e #ah4e #e4 #a4 #fe4 ,sweetbreads #ae4d #ab4a #a4f #gj4i ,,pork ,loin of pork #af4 #ac4e #bg4e 4#g #db4c ,ham1 smoked #ab4g #ad4a #cc4b #d4a #ce4i ,salt pork #h4a #f4e #ff4h #b4g #ae4i ,bacon #h4a #i4f #fj4b #d4c #ag4h ,,poultry ,chicken #cd4h #ad4h #a4a 4#h #dh4e ,fowl #cj4 #ac4d #aj4b 4#h #de4f ,turkey #bb4g #ae4g #ah4d 4#h #db4d ,goose #bb4b #aj4c #cc4h 4#f #cc4a ,w4 ,o4 ,atwater1 ,ph4,d4 ,broiled ,beefsteak ,the best cuts of beef for broiling are porterhouse1 sirloin1 cross-cut of rump steaks1 and second and third cuts from top of round4 ,porterhouse and sirloin cuts are the most expensive1 on account of the great loss in bone and fat1 although price per pound is about the same as for cross-cut of rump4 ,round steak is very juicy1 but1 having coarser fibre1 is not as tender4 ,steaks should be cut at least an inch thick1 and from that to two and one-half inches4 ,the flank end of sirloin steak should be removed before cooking4 ,it may be put in soup kettle1 or lean part may be chopped and utilized for meat cakes1 fat tried out and clarified for shortening4 ,to ,broil ,steak4 ,wipe with a cloth wrung out of cold water1 and trim off superfluous fat4 ,with some of the fat grease a wire broiler1 place meat in broiler 7having fat edge next to handle71 and broil over a clear fire1 turning every ten seconds for the first minute1 that surface may be well seared1 thus preventing escape of juices4 ,after the first minute1 turn occasionally until well cooked on both sides4 ,steak cut one inch thick will take five minutes1 if liked rare2 six minutes1 if well done4 ,remove to hot platter1 spread with butter1 and sprinkle with salt and pepper4 ,beefsteak with ,matre d',htel ,butter ,serve ,broiled ,steak with ,matre d',htel ,butter4 ,porterhouse ,steak with ,mushroom ,sauce ,serve broiled ,porterhouse ,steak with ,mushroom ,sauce4 ,porterhouse ,steak with ,tomato and ,mushroom ,sauce ,serve broiled ,porterhouse ,steak with ,tomato and ,mushroom ,sauce4 ,porterhouse ,steak1 ,bordelaise ,sauce ,serve broiled porterhouse steak with ,bordelaise ,sauce4 ,cook one shallot1 finely chopped1 with one-fourth cup claret until claret is reduced to two tablespoons1 and strain4 ,melt two tablespoons butter1 add one slice onion1 two slices carrot1 sprig of parsley1 bit of bay leaf1 eight peppercorns1 and one clove1 and cook until brown4 ,add three and one-half tablespoons flour1 and when well browned add gradually one cup ,brown ,stock4 ,strain1 let simmer eight minutes1 add claret and one tablespoon butter4 ,season with salt and pepper4 ,remove marrow from a marrow-bone and cut in one-third inch slices2 then poach in boiling water4 ,arrange on and around steak1 and pour around sauce4 ,beefsteak la ,henriette cup butter ,yolks #c eggs #a tablespoon cold water tablespoon lemon juice teaspoon salt #b tablespoons tomato pure #a tablespoon ,worcestershire ,sauce tablespoon finely chopped parsley ,few grains cayenne ,wash butter1 and divide in three pieces4 ,put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice4 ,proceed same as in making ,hollandaise ,sauce ,i 7see p4 #bgd72 then add tomato1 parsley1 and seasonings4 ,pour one-half sauce on a serving dish1 lay a broiled porterhouse steak on sauce1 and cover steak with remaining sauce4 ,garnish with parsley4 ,beefsteak la ,victor ,hugo ,wipe a porterhouse steak1 broil1 and serve with ,victor ,hugo ,sauce4 ,cook one-half teaspoon finely chopped shallot in one tablespoon tarragon vinegar five minutes4 ,wash one-third cup butter1 and divide in thirds4 ,add one piece butter to mixture1 with yolks two eggs1 one teaspoon lemon juice1 and one teaspoon meat extract4 ,cook over hot water1 stirring constantly2 as soon as butter is melted1 add second piece1 and then third piece4 ,when mixture thickens1 add one-half tablespoon grated horseradish4 ,steak la ,chiron ,spread broiled rump steak with ,hollandaise ,sauce ,i 7see p4 #bgd7 to which is added a few drops onion juice and one-half tablespoon finely chopped parsley4 ,beefsteak la ,mirabeau ,garnish a broiled porterhouse or cross-cut of rump steak with anchovies1 and stoned olives stuffed with green butter and chopped parsley4 ,arrange around steak stuffed tomatoes1 and fried potato balls served in shells made from noodle mixture4 ,pour around the following sauce3 ,melt two tablespoons butter1 add two and one-half tablespoons browned flour1 then add one cup ,chicken ,stock4 ,season with one tablespoon tomato catsup and salt and pepper4 ,noodle ,shells4 ,make noodle mixture 7see p4 #adg71 roll as thinly as possible1 cut in pieces1 and shape over buttered inverted scallop shells4 ,put in dripping-pan and bake in a slow oven4 ,as mixture bakes it curls from edges1 when cases should be slipped from shells and pressed firmly in insides of shells to finish cooking and leave an impression of shells4 ,potato balls served in these shells make an attractive garnish for broiled fish and meats4 ,beefsteak with ,oyster ,blanket ,wipe a sirloin steak1 cut one and one-half inches thick1 broil five minutes1 and remove to platter4 ,spread with butter and sprinkle with salt and pepper4 ,clean one pint oysters1 cover steak with same1 sprinkle oysters with salt and pepper and dot over with butter4 ,place on grate in hot oven1 and cook until oysters are plump4 ,planked ,beefsteak ,wipe1 remove superfluous fat1 and pan broil seven minutes a porterhouse or cross-cut of the rump steak cut one and three-fourths inches thick4 ,butter a plank and arrange a border of ,duchess ,potatoes close to edge1 using a pastry bag and rose tube4 ,remove steak to plank1 put in a hot oven1 and bake until steak is cooked and potatoes are browned4 ,spread steak with butter1 sprinkle with salt1 pepper1 and finely chopped parsley4 ,garnish top of steak with sautd mushroom caps1 and put around steak at equal distances halves of small tomatoes sautd in butter1 and on top of each tomato a circular slice of cucumber4 ,broiled ,fillets of ,beef ,slices cut from the tenderloin are called sliced fillets of beef4 ,wipe sliced fillets1 place in greased broiler1 and broil four or five minutes over a clear fire4 ,these may be served with ,matre d',htel ,butter or ,mushroom ,sauce4 ,cutlets of ,tenderloin with ,chestnut ,pure ,shape slices of tenderloin1 one inch thick1 in circular pieces4 ,broil five minutes4 ,spread with butter1 sprinkle with salt and pepper4 ,arrange on platter around a mound of ,chestnut ,pure4 ,sautd ,mignon ,fillets of ,beef with ,sauce ,figaro ,wipe and saut small fillets in hot omelet pan4 ,arrange in a circle on platter with cock's-comb shaped crotons between1 and pour sauce in the centre4 ,serve as a luncheon dish with ,brussels ,sprouts or ,string ,beans4 ,sautd ,mignon ,fillets of ,beef with ,sauce ,trianon ,wipe and saut small fillets in hot omelet pan4 ,arrange in a circle around a mound of fried potato balls sprinkled with parsley4 ,put ,sauce ,trianon on each fillet4 ,sautd ,fillets of ,beef la ,moelle ,cut beef tenderloin in slices one inch thick1 and trim into circular shapes4 ,season with salt and pepper1 and broil six minutes in hot buttered frying-pan4 ,remove marrow from a marrow-bone1 cut in one-third inch slices1 poach in boiling water1 and drain4 ,put a slice of marrow on each fillet4 ,to liquor in pan add one tablespoon butter1 two tablespoons flour1 and one cup ,brown ,stock4 ,season with salt1 pepper1 and ,madeira wine4 ,pour sauce around meat4 ,sautd ,fillets of ,beef1 ,cherry ,sauce ,prepare and cook six fillets same as ,sautd ,fillets of ,beef la ,moelle4 ,arrange on serving dish1 sprinkle with salt and pepper1 spread with butter1 and pour over4 ,cherry ,sauce4 ,soak one-fourth cup glacd cherries fifteen minutes in boiling water4 ,drain1 cut in halves1 cover with ,sherry wine1 and let stand three hours4 ,sautd ,fillets of ,beef with ,stuffed ,mushroom ,caps ,prepare and cook six fillets same as ,sautd ,fillets of ,beef la ,moelle4 ,put a sautd stuffed mushroom cap on each1 sprinkle with buttered crumbs1 and bake until crumbs are browned4 ,remove to serving dish1 pour around ,espagnole ,sauce1 and garnish caps with strips of red and green pepper cut in fancy shapes4 ,stuffing for ,mushroom ,caps4 ,clean and finely chop six mushroom caps2 add one tablespoon each of parsley and onion finely chopped1 and one tablespoon butter4 ,moisten with ,espagnole ,sauce 7,see p4 #bjj74 ,chteaubriand of ,beef ,trim off fat and skin from three pounds of beef cut from centre of fillet and flatten with a broad-bladed cleaver4 ,sprinkle with salt1 brush over with olive oil1 and broil over a clear fire twenty minutes4 ,remove to serving dish1 garnish with red pepper cut in fancy shapes and parsley4 ,serve with ,espagnole ,sauce4 ,to one and one-half cups rich brown sauce add two-thirds teaspoon meat extract1 one tablespoon lemon juice1 and one and one-half tablespoons finely chopped parsley4 ,just before serving add one tablespoon butter and salt and pepper to taste4 ,broiled ,meat ,cakes ,chop finely lean raw beef1 season with salt and pepper1 shape in small flat cakes1 and broil in a greased broiler or frying-pan4 ,spread with butter1 or serve with ,matre d',htel ,butter4 ,in forming the cakes1 handle as little as possible2 for if pressed too compactly1 cakes will be found solid4 ,hamburg ,steaks ,chop finely one pound lean raw beef2 season highly with salt1 pepper1 and a few drops onion juice or one-half shallot finely chopped4 ,shape1 cook1 and serve as ,meat ,cakes4 ,a few gratings of nutmeg and one egg slightly beaten may be added4 ,illustration3 ,,planks ,,for ,,planked ,,dishes4--,page #aih4 ,illustration3 ,,beefsteak ,,la ,,mirabeau4--,page #aig4 ,illustration3 ,,side ,,of ,,veal ,,with ,,sweetbread ,,attached4 ,,side ,,of ,,lamb ,,showing ,,division ,,into ,,fore ,,and ,,hind ,,quarter4 ,page #aie4 ,cannelon of ,beef #b lbs4 lean beef1 cut from round ,grated rind lemon #a tablespoon finely chopped parsley #a egg teaspoon onion juice #b tablespoons melted butter ,few gratings nutmeg #a teaspoon salt teaspoon pepper ,chop meat finely1 and add remaining ingredients in order given4 ,shape in a roll six inches long1 wrap in buttered paper1 place on rack in dripping-pan1 and bake thirty minutes4 ,baste every five minutes with one-fourth cup butter melted in one cup boiling water4 ,serve with ,brown ,mushroom ,sauce ,i4 ,roast ,beef ,the best cuts of beef for roasting are3 tip or middle of sirloin1 back of rump1 or first three ribs4 ,tip of sirloin roast is desirable for a small family4 ,back of rump makes a superior roast for a large family1 and is more economical than sirloin4 ,it is especially desirable where a large quantity of dish gravy is liked1 for in carving the meat juices follow the knife4 ,rib roasts contain more fat than either of the others1 and are somewhat cheaper4 ,to ,roast ,beef4 ,wipe1 put on a rack in dripping-pan1 skin side down1 rub over with salt1 and dredge meat and pan with flour4 ,place in hot oven1 that the surface may be quickly seared1 thus preventing escape of inner juices4 ,after flour in pan is browned1 reduce heat1 and baste with fat which has tried out2 if meat is quite lean1 it may be necessary to put trimmings of fat in pan4 ,baste every ten minutes2 if this rule is followed1 meat will be found more juicy4 ,when meat is about half done1 turn it over and dredge with flour1 that skin side may be uppermost for final browning4 ,for roasting1 consult ,time ,table for ,baking ,meats1 page #cj4 ,if there is danger of flour burning in pan1 add a small quantity of water2 this1 however1 is not desirable1 and seldom need be done if size of pan is adapted to size of roast4 ,beef to be well roasted should be started in hot oven and heat decreased1 so that when carved the slices will be red throughout1 with a crisp layer of golden brown fat on the top4 ,beef roasted when temperature is so high that surface is hardened before heat can penetrate to the centre is most unsatisfactory4 ,sirloin or rib roasts may have the bones removed1 and be rolled1 skewered1 and tied in shape4 ,chicago ,butt is cut from the most tender part of back of rump4 ,they are shipped from ,chicago1 our greatest beef centre1 and if fresh and from a heavy creature1 make excellent roasts at a small price4 ,roast ,beef ,gravy4 ,remove some of the fat from pan1 leaving four tablespoons4 ,place on front of range1 add four tablespoons flour1 and stir until well browned4 ,the flour1 dredged and browned in pan1 should give additional color to gravy4 ,add gradually one and one-half cups boiling water1 cook five minutes1 season with salt and pepper1 and strain4 ,if flour should burn in pan1 gravy will be full of black particles4 ,to ,carve a ,roast of ,beef4 ,have roast placed on platter skin side up2 with a pointed1 thin-bladed1 sharp knife cut a sirloin or rib roast in thin slices at right angles to the ribs1 and cut slices from ribs4 ,if there is tenderloin1 remove it from under the bone1 and cut in thin slices across grain of meat4 ,carve back of rump in thin slices with the grain of meat2 by so doing1 some of the least tender muscle will be served with that which is tender4 ,by cutting across grain of meat1 the tenderest portion is sliced by itself1 as is the less tender portion4 ,yorkshire ,pudding #a cup milk #a cup flour #b eggs teaspoon salt ,miss ,c4 ,j4 ,wills ,mix salt and flour1 and add milk gradually to form a smooth paste2 then add eggs beaten until very light4 ,cover bottom of hot pan with some of beef fat tried out from roast1 pour mixture in pan one-half inch deep4 ,bake twenty minutes in hot oven1 basting after well risen1 with some of the fat from pan in which meat is roasting4 ,cut in squares for serving4 ,bake1 if preferred1 in greased1 hissing hot iron gem pans4 ,larded ,fillet of ,beef ,the tenderloin of beef which lies under the loin and rump is called fillet of beef4 ,the fillet under the loin is known as the long fillet1 and when removed no porterhouse steaks can be cut2 therefore it commands a higher price than the short fillet lying under rump4 ,two short fillets are often skewered together1 and served in place of a long fillet4 ,wipe1 remove fat1 veins1 and any tendinous portions2 skewer in shape1 and lard upper side with grain of meat1 following directions for larding on page #bc4 ,place on a rack in small pan1 sprinkle with salt and pepper1 dredge with flour1 and put in bottom of pan small pieces of pork4 ,bake twenty to thirty minutes in hot oven1 basting three times4 ,take out skewer1 remove meat to hot platter1 and garnish with watercress4 ,serve with ,mushroom1 ,figaro1 or ,horseradish ,sauce ,i4 ,fillet of ,beef with ,vegetables ,wipe a three-pound fillet1 trim1 and remove fat4 ,put one-half pound butter in hot frying-pan and when melted add fillet1 and turn frequently until the entire surface is seared and well browned2 then turn occasionally until done1 the time required being about thirty minutes4 ,remove to serving dish and garnish with one cup each cooked peas and carrots cut in fancy shapes1 both well seasoned1 one-half cup raisins seeded and cooked in boiling water until soft1 and the caps from one-half pound fresh mushrooms sautd in butter five minutes4 ,serve with ,brown ,mushroom ,sauce4 ,pour off one-fourth cup fat from frying-pan1 add five tablespoons flour1 and stir until well browned2 then add one cup ,brown ,soup ,stock1 one-third cup mushroom liquor1 and the caps from one-half pound mushrooms cut in slices and sautd in butter three minutes4 ,season with salt and pepper1 and just before serving add gradually1 while stirring constantly1 the butter remaining in frying-pan4 ,to obtain mushroom liquor1 scrape stems of mushrooms1 break in pieces1 cover with cold water1 and cook slowly until liquid is reduced to one-third cup4 ,braised ,beef #c lbs4 beef from lower part of round or face of rump #b thin slices fat salt pork teaspoon peppercorns ,carrot cup each1 cut in dice ,turnip ,onion ,celery ,salt and pepper ,fry out pork and remove scraps4 ,wipe meat1 sprinkle with salt and pepper1 dredge with flour1 and brown entire surface in pork fat4 ,when turning meat1 avoid piercing with fork or skewer1 which allows the inner juices to escape4 ,place on trivet in deep granite pan or in earthen pudding-dish1 and surround with vegetables1 peppercorns1 and three cups boiling water2 cover closely1 and bake four hours in very slow oven1 basting every half-hour1 and turning after second hour4 ,throughout the cooking1 the liquid should be kept below the boiling-point4 ,serve with ,horseradish ,sauce1 or with sauce made from liquor in pan4 ,beef la ,mode ,insert twelve large lardoons in a four-pound piece of beef cut from the round4 ,make incisions for lardoons by running through the meat a large skewer4 ,season with salt and pepper1 dredge with flour1 and brown the entire surface in pork fat4 ,put on a trivet in kettle1 surround with one-third cup each carrot1 turnip1 celery1 and onion cut in dice1 sprig of parsley1 bit of bay leaf1 and water to half cover meat4 ,cover closely1 and cook slowly four hours1 keeping liquor below the boiling-point4 ,remove to hot platter4 ,strain liquor1 thicken and season to serve as a gravy4 ,when beef is similarly prepared 7with exception of lardoons and vegetables71 and cooked in smaller amount of water1 it is called ,smothered ,beef1 or ,pot ,roast4 ,a bean-pot 7covered with a piece of buttered paper1 tied firmly down7 is the best utensil to use for a ,pot ,roast4 ,pressed ,beef ,flank ,wipe1 remove superfluous fat1 and roll a flank of beef4 ,put in a kettle1 cover with boiling water1 and add one tablespoon salt1 one-half teaspoon peppercorns1 a bit of bay leaf1 and a bone or two which may be at hand4 ,cook slowly until meat is in shreds2 there should be but little liquor in kettle when meat is done4 ,arrange meat in a deep pan1 pour over liquor1 cover1 and press with a heavy weight4 ,serve cold1 thinly sliced4 ,beef ,stew with ,dumplings ,aitchbone1 weighing #e lbs4 #d cups potatoes1 cut in inch slices ,turnip cup each1 cut in half-inch cubes ,carrot small onion1 cut in thin slices cup flour ,salt ,pepper ,wipe meat1 remove from bone1 cut in one and one-half inch cubes1 sprinkle with salt and pepper1 and dredge with flour4 ,cut some of the fat in small pieces and try out in frying-pan4 ,add meat and stir constantly1 that the surface may be quickly seared2 when well browned1 put in kettle1 and rinse frying-pan with boiling water1 that none of the goodness may be lost4 ,add to meat remaining fat1 and bone sawed in pieces2 cover with boiling water and boil five minutes1 then cook at a lower temperature until meat is tender 7time required being about three hours74 ,add carrot1 turnip1 and onion1 with salt and pepper the last hour of cooking4 ,parboil potatoes five minutes1 and add to stew fifteen minutes before taking from fire4 ,remove bones1 large pieces of fat1 and then skim4 ,thicken with one-fourth cup flour1 diluted with enough cold water to pour easily4 ,pour in deep hot platter1 and surround with dumplings4 ,remnants of roast beef are usually made into a beef stew2 the meat having been once cooked1 there is no necessity of browning it4 ,if gravy is left1 it should be added to the stew4 ,dumplings #b cups flour #d teaspoons baking powder teaspoon salt #b teaspoons butter cup milk ,mix and sift dry ingredients4 ,work in butter with tips of fingers1 and add milk gradually1 using a knife for mixing4 ,toss on a floured board1 pat1 and roll out to one-half inch in thickness4 ,shape with biscuit-cutter1 first dipped in flour4 ,place closely together in a buttered steamer1 put over kettle of boiling water1 cover closely1 and steam twelve minutes4 ,a perforated tin pie plate may be used in place of steamer4 ,a little more milk may be used in the mixture1 when it may be taken up by spoonfuls1 dropped and cooked on top of stew4 ,in this case some of the liquid must be removed1 that dumplings may rest on meat and potato1 and not settle into liquid4 ,corned ,beef ,corned beef has but little nutritive value4 ,it is used to give variety to our diet in summer1 when fresh meats prove too stimulating4 ,it is eaten by the workingman to give bulk to his food4 ,the best pieces of corned beef are the rattle rand and fancy brisket4 ,the fancy brisket commands a higher price and may be easily told from the rattle rand by the selvage on lower side and the absence of bones4 ,the upper end of brisket 7butt end7 is thick and composed mostly of lean meat1 the middle cut has more fat but is not well mixed1 while the lower 7navel end7 has a large quantity of fat4 ,the rattle rand contains a thick lean end2 the second cut contains three distinct layers of meat and fat1 and is considered the best cut by those who prefer meat well streaked with fat4 ,the rattle rand has a thin end1 which contains but one layer of lean meat and much fat1 consequently is not a desirable piece4 ,to ,boil ,corned ,beef4 ,wipe the meat and tie securely in shape1 if this has not been already done at market4 ,put in kettle1 cover with cold water1 and bring slowly to boiling-point4 ,boil five minutes1 remove scum1 and cook at a lower temperature until tender4 ,cool slightly in water in which it was cooked1 remove to a dish1 cover1 and place on cover a weight1 that meat may be well pressed4 ,the lean meat and fat may be separated and put in alternate layers in a bread pan1 then covered and pressed4 ,boiled ,dinner ,a boiled dinner consists of warm impressed corned beef1 served with cabbage1 beets1 turnips1 carrots1 and potatoes4 ,after removing meat from water1 skim off fat and cook vegetables 7with exception of beets1 which require a long time for cooking7 in this water4 ,carrots require a longer time for cooking than cabbage or turnips4 ,carrots and turnips1 if small1 may be cooked whole2 if large1 cut in pieces4 ,cabbage and beets are served in separate dishes1 other vegetables on same dish with meat4 ,boiled ,tongue ,a boiled corned tongue is cooked the same as ,boiled ,corned ,beef4 ,if very salt1 it should be soaked in cold water several hours1 or over night1 before cooking4 ,take from water when slightly cooled and remove skin4 ,braised ,tongue ,a fresh tongue is necessary for braising4 ,put tongue in kettle1 cover with boiling water1 and cook slowly two hours4 ,take tongue from water and remove skin and roots4 ,place in deep pan and surround with one-third cup each carrot1 onion1 and celery1 cut in dice1 and one sprig parsley2 then pour over four cups sauce4 ,cover closely1 and bake two hours1 turning after the first hour4 ,serve on platter and strain around the sauce4 ,sauce for ,tongue4 ,brown one-fourth cup butter1 add one-fourth cup flour and stir together until well browned4 ,add gradually four cups of water in which tongue was cooked4 ,season with salt and pepper and add one teaspoon ,worcestershire ,sauce4 ,one and one-half cups stewed and strained tomatoes may be used in place of some of the water4 ,broiled ,liver ,cover with boiling water slices of liver cut one-half inch thick1 let stand five minutes to draw out the blood2 drain1 wipe1 and remove the thin outside skin and veins4 ,sprinkle with salt and pepper1 place in a greased wire broiler and broil five minutes1 turning often4 ,remove to a hot platter1 spread with butter1 and sprinkle with salt and pepper4 ,liver and ,bacon ,prepare as for ,broiled ,liver1 cut in pieces for serving1 sprinkle with salt and pepper1 dredge with flour1 and fry in bacon fat4 ,serve with bacon4 ,bacon ,i ,place strips of thinly cut bacon on board1 and with a broad-bladed knife make strips as thin as possible4 ,put in hot frying-pan and cook until bacon is crisp and brown1 occasionally pouring off fat from pan1 turning frequently4 ,drain on brown paper4 ,bacon ,,ii ,place thin slices of bacon 7from which the rind has been removed7 closely together in a fine wire broiler2 place broiler over dripping-pan and bake in a hot oven until bacon is crisp and brown1 turning once4 ,drain on brown paper4 ,fat which has dripped into the pan should be poured out and used for frying liver1 eggs1 potatoes1 etc4 ,braised ,liver ,skewer1 tie in shape1 and lard upper side of calf's liver4 ,place in deep pan1 with trimmings from lardoons2 surround with one-fourth cup each1 carrot1 onion1 and celery1 cut in dice2 one-fourth teaspoon peppercorns1 two cloves1 bit of bay leaf1 and two cups ,brown ,stock or water4 ,cover closely and bake slowly two hours1 uncovering the last twenty minutes4 ,remove from pan1 strain liquor1 and use liquor for the making of a brown sauce with one and one-half tablespoons butter and two tablespoons flour4 ,pour sauce around liver for serving4 ,calf's ,liver1 ,stuffed and ,larded ,make a deep cut nearly the entire length of liver1 beginning at thick end1 thus making a pouch for stuffing4 ,fill pouch4 ,skewer liver and lard upper side4 ,put liver in baking-pan1 pour around two cups ,brown ,sauce1 made of one tablespoon each butter and flour1 and two cups ,brown ,stock1 salt1 and pepper4 ,bake one and one-fourth hours1 basting every twelve minutes with sauce in pan4 ,remove to serving dish1 strain sauce around liver1 and garnish with ,glazed or ,french ,fried ,onions 7see p4 #bif74 ,stuffing4 ,mix one-half pound chopped cooked cold ham1 one-half cup stale bread crumbs1 one half small onion finely chopped1 and one tablespoon finely chopped parsley4 ,moisten with ,brown ,sauce2 then add one beaten egg1 and season with salt and pepper4 ,broiled ,tripe ,fresh honeycomb tripe is best for broiling4 ,wipe tripe as dry as possible1 dip in fine cracker dust and olive oil or melted butter1 draining off all fat that is possible1 and again dip in cracker dust4 ,place in a greased broiler and broil five minutes1 cooking smooth side of tripe the first three minutes4 ,place on a hot platter1 honeycomb side up1 spread with butter1 and sprinkle with salt and pepper4 ,broiled tripe is at its best when cooked over a charcoal fire4 ,tripe in ,batter ,wipe tripe and cut in pieces for serving4 ,sprinkle with salt and pepper1 dip in batter1 fry in a small quantity of hot fat1 and drain4 ,tripe ,batter4 ,mix one cup flour with one-fourth teaspoon salt2 add gradually one-half cup cold water1 and when perfectly smooth add one egg well beaten1 one-half tablespoon vinegar1 and one teaspoon olive oil or melted butter4 ,tripe ,fried in ,batter ,cut pickled honeycomb tripe in pieces for serving2 wash1 cover with boiling water1 and simmer gently twenty minutes4 ,drain1 and again cover1 using equal parts cold water and milk4 ,heat to boiling-point1 again drain1 wipe as dry as possible1 sprinkle with salt and pepper1 brush over with melted butter1 dip in batter1 fry in deep fat1 and drain on brown paper4 ,serve with slices of lemon and ,chili ,sauce4 ,batter4 ,mix and sift one cup flour1 one and one-half teaspoons baking powder1 one-fourth teaspoon salt1 and a few grains pepper4 ,add one-third cup milk and one egg well beaten4 ,lyonnaise ,tripe ,cut honeycomb tripe in pieces two inches long by one-half inch wide1 having three cupfuls4 ,put in a pan and place in oven that water may be drawn out4 ,cook one tablespoon finely chopped onion in two tablespoons butter until slightly browned1 add tripe drained from water1 and cook five minutes4 ,sprinkle with salt and pepper and finely chopped parsley4 ,tripe la ,creole ,cut1 bake1 and drain tripe as for ,lyonnaise ,tripe4 ,cook same quantity of butter and onion1 add one-eighth green pepper finely chopped1 one tablespoon flour1 one-half cup stock1 one-fourth cup drained tomatoes1 and one fresh mushroom cut in slices2 then add tripe and cook five minutes4 ,season with salt and pepper4 ,tripe la ,provenale ,add to ,lyonnaise ,tripe one tablespoon white wine4 ,cook until quite dry1 add one-third cup ,tomato ,sauce1 cook two minutes1 season with salt and pepper1 and serve4 ,calf's ,head la ,terrapin ,wash and clean a calf's head1 and cook until tender in boiling water to cover4 ,cool1 and cut meat from cheek in small cubes4 ,to two cups meat dice add one cup sauce made of two tablespoons butter1 two tablespoons flour1 and one cup ,white ,stock1 seasoned with one-half teaspoon salt1 one-eighth teaspoon pepper1 and a few grains cayenne4 ,add one-half cup cream and yolks of two eggs slightly beaten2 cook two minutes and add two tablespoons ,madeira wine4 ,calves' ,tongues ,cook tongues until tender in boiling water to cover1 with six slices carrot1 two stalks celery1 one onion stuck with six cloves1 one-half teaspoon peppercorns and one-half tablespoon salt2 take from water and remove skin and roots4 ,split and pour over equal parts brown stock and tomatoes boiled until thick4 ,calves' ,tongues1 ,sauce ,piquante ,cook four tongues1 until tender1 in boiling water1 to cover1 with six slices carrot1 two stalks celery1 one onion stuck with eight cloves1 one teaspoon peppercorns1 and one-half tablespoon salt4 ,take tongues from water1 and remove skin and roots4 ,cut in halves lengthwise and reheat in ,sauce ,piquante4 ,brown one-fourth cup butter1 add six tablespoons flour1 and stir until well browned2 then add two cups ,brown ,stock and cook three minutes4 ,season with two-thirds teaspoon salt1 one-half teaspoon paprika1 few grains of cayenne1 one tablespoon vinegar1 one-half tablespoon capers1 and one cucumber pickle thinly sliced4 ,served garnished with cucumber pickles1 and cold cooked beets cut in fancy shapes4 ,calf's ,heart ,wash a calf's heart1 remove veins1 arteries1 and clotted blood4 ,stuff 7using half quantity of ,fish ,stuffing ,i on page #afd1 seasoned highly with sage7 and sew4 ,sprinkle with salt and pepper1 roll in flour1 and brown in hot fat4 ,place in small1 deep baking-pan1 half cover it with boiling water1 cover closely1 and bake slowly two hours1 basting every fifteen minutes4 ,it may be necessary to add more water4 ,remove heart from pan1 and thicken the liquor with flour diluted with a small quantity of cold water4 ,season with salt and pepper1 and pour around the heart before serving4 ,stuffed ,hearts with ,vegetables ,clean and wash calves' hearts1 stuff1 skewer into shape1 lard1 season with salt and pepper1 dredge with flour1 and saut in pork fat1 adding to fat one stalk celery1 one tablespoon chopped onion1 two sprigs parsley1 four slices carrot cut in pieces1 half the quantity of turnip1 a bit of bay leaf1 two cloves1 and one-fourth teaspoon peppercorns4 ,turn hearts occasionally until well browned1 then add one and one-half cups ,brown ,stock1 cover1 and cook slowly one and one-half hours4 ,serve with cooked carrots and turnips cut in strips or fancy shapes4 ,braised ,ox ,joints ,cut ox-tail at joints1 parboil five minutes1 wash thoroughly1 dredge with flour1 and saut in butter 7to which has been added a sliced onion7 until well browned4 ,add one-fourth cup flour1 two cups each brown stock1 water1 and canned tomatoes1 one teaspoon salt1 and one-fourth teaspoon pepper4 ,turn into an earthen pudding-dish1 cover1 and cook slowly three and one-half hours4 ,remove ox-tail1 strain sauce1 and return ox-tail and sauce to oven to finish cooking4 ,add two-thirds cup each carrot and turnip 7shaped with a vegetable cutter in pieces one-inch long1 and about as large around as macaroni7 parboiled in boiled salted water five minutes4 ,as soon as vegetables are soft1 add ,sherry wine to taste1 and more salt and pepper1 if needed4 ,the wine may be omitted4 ,,ways ,,of ,,warming ,,over ,,beef ,roast ,beef with ,gravy ,cut cold roast beef in thin slices1 place on a warm platter1 and pour over some of the gravy reheated to the boiling-point4 ,if meat is allowed to stand in gravy on the range1 it becomes hard and tough4 ,roast ,beef1 ,mexican ,sauce ,reheat cold roast beef cut in thin slices1 in ,mexican ,sauce4 ,cook one onion1 finely chopped1 in two tablespoons butter five minutes4 ,add one red pepper1 one green pepper1 and one clove of garlic1 each finely chopped1 and two tomatoes peeled and cut in pieces4 ,cook fifteen minutes1 add one teaspoon ,worcestershire ,sauce1 one-fourth teaspoon celery salt1 and salt to taste4 ,cottage ,pie ,cover bottom of a small greased baking-dish with hot mashed potato1 add a thick layer of roast beef1 chopped or cut in small pieces 7seasoned with salt1 pepper1 and a few drops onion juice7 and moistened with some of the gravy2 cover with a thin layer of mashed potato1 and bake in a hot oven long enough to heat through4 ,beefsteak ,pie ,cut remnants of cold broiled steak or roast beef in one-inch cubes4 ,cover with boiling water1 add one-half onion1 and cook slowly one hour4 ,remove onion1 thicken gravy with flour diluted with cold water1 and season with salt and pepper4 ,add potatoes cut in one-fourth inch slices1 which have been parboiled eight minutes in boiling salted water4 ,put in a buttered pudding-dish1 cool1 cover with baking-powder biscuit mixture or pie-crust4 ,bake in a hot oven4 ,if covered with pie crust1 make several incisions in crust that gases may escape4 ,cecils with ,tomato ,sauce #a cup cold roast beef or rare steak finely chopped ,salt ,pepper ,onion juice ,worcestershire ,sauce #b tablespoons bread crumbs #a tablespoon melted butter ,yolk #a egg slightly beaten ,season beef with salt1 pepper1 onion juice1 and ,worcestershire ,sauce2 add remaining ingredients1 shape after the form of small croquettes1 pointed at ends4 ,roll in flour1 egg1 and crumbs1 fry in deep fat1 drain1 and serve with ,tomato ,sauce4 ,corned ,beef ,hash ,remove skin and gristle from cooked corned beef1 then chop the meat4 ,when meat is very fat1 discard most of the fat4 ,to chopped meat add an equal quantity of cold boiled chopped potatoes4 ,season with salt and pepper1 put into a hot buttered frying-pan1 moisten with milk or cream1 stir until well mixed1 spread evenly1 then place on a part of the range where it may slowly brown underneath4 ,turn1 and fold on a hot platter4 ,garnish with sprig of parsley in the middle4 ,corned ,beef ,hash with ,beets ,when preparing ,corned ,beef hash1 add one-half as much finely chopped cooked beets as potatoes4 ,cold roast beef or one-half roast beef and one-half corned beef may be used4 ,dried ,beef with ,cream lb4 smoked dried beef1 thinly sliced #a cup scalded cream #a tablespoons flour ,remove skin and separate meat in pieces1 cover with hot water1 let stand ten minutes1 and drain4 ,dilute flour with enough cold water to pour easily1 making a smooth paste2 add to cream1 and cook in double boiler ten minutes4 ,add beef1 and reheat4 ,one cup ,white ,sauce ,i may be used in place of cream1 omitting the salt4 ,,chapter ,,xiii ,,lamb ,,and ,,mutton ,lamb is the name given to the meat of lambs2 mutton1 to the meat of sheep4 ,lamb1 coming as it does from the young creature1 is immature1 and less nutritious than mutton4 ,the flesh of mutton ranks with the flesh of beef in nutritive value and digestibility4 ,the fat of mutton1 on account of its larger percentage of stearic acid1 is more difficult of digestion than the fat of beef4 ,lamb may be eaten soon after the animal is killed and dressed2 mutton must hang to ripen4 ,good mutton comes from a sheep about three years old1 and should hang from two to three weeks4 ,the ,english ,south ,down ,mutton is cut from creatures even older than three years4 ,young lamb1 when killed from six weeks to three months old1 is called spring lamb1 and appears in the market as early as the last of ,january1 but is very scarce until ,march4 ,lamb one year old is called a yearling4 ,many object to the strong flavor of mutton2 this is greatly overcome by removing the pink skin and trimming off superfluous fat4 ,lamb and mutton are divided into two parts by cutting through entire length of backbone2 then subdivided into fore and hind quarter1 eight ribs being left on hind quarter1--while in beef but three ribs are left on hind-quarter4 ,these eight ribs are cut into chops and are known as rib chops4 ,the meat which lies between these ribs and the leg1 cut into chops1 is known as loin or kidney chops4 ,lamb and mutton chops cut from loin have a small piece of tenderloin on one side of bone1 and correspond to porterhouse steaks in the beef creature4 ,rib chops which have the bone cut short and scraped clean1 nearly to the lean meat1 are called ,french chops4 ,the leg is sold whole for boiling or roasting4 ,the fore-quarter may be boned1 stuffed1 rolled1 and roasted1 but is more often used for broth1 stew1 or fricassee4 ,for a saddle of mutton the loin is removed whole before splitting the creature4 ,some of the bones are removed and the flank ends are rolled1 fastened with wooden skewers1 and securely tied to keep skewers in place4 ,good quality mutton should be fine-grained and of bright pink color2 the fat white1 hard1 and flaky4 ,if the outside skin comes off easily1 mutton is sure to be good4 ,lamb chops may be easily distinguished from mutton chops by the red color of bone4 ,as lamb grows older1 blood recedes from bones2 therefore in mutton the bone is white4 ,in leg of lamb the bone at joint is serrated1 while in leg of mutton the bone at joint is smooth and rounded4 ,good mutton contains a larger proportion of fat than good beef4 ,poor mutton is often told by the relatively small proportion of fat and lean as compared to bone4 ,lamb is usually preferred well done2 mutton is often cooked rare4 ,broiled ,lamb or ,mutton ,chops ,wipe chops1 remove superfluous fat1 and place in a broiler greased with some of mutton fat4 ,in loin chops1 flank may be rolled and fastened with a small wooden skewer4 ,follow directions for ,broiling ,beefsteak on page #aif4 ,pan-broiled ,chops ,chops for pan broiling should have flank and most of fat removed4 ,wipe chops and put in hissing hot frying-pan4 ,turn as soon as under surface is seared1 and sear other side4 ,turn often1 using knife and fork that the surface may not be pierced1 as would be liable if fork alone were used4 ,cook six minutes if liked rare1 eight to ten minutes if liked well done4 ,let stand around edge of frying-pan to brown the outside fat4 ,when half cooked1 sprinkle with salt4 ,drain on brown paper1 put on hot platter1 and spread with butter or serve with ,tomato or ,soubise ,sauce4 ,breaded ,mutton ,chops ,wipe and trim chops1 sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs1 fry in deep fat from five to eight minutes1 and drain4 ,serve with ,tomato ,sauce1 or stack around a mound of mashed potatoes1 fried potato balls1 or green peas4 ,never fry but four at a time1 and allow fat to reheat between fryings4 ,after testing fat for temperature1 put in chops and place kettle on back of range1 that surface of chops may not be too brown while the inside is still underdone4 ,chops la ,signora ,gash ,french ,chops on outer edge1 extending cut half-way through lean meat4 ,insert in each gash a slice of truffle1 sprinkle with salt and pepper1 wrap in calf's caul4 ,roll in flour1 dip in egg1 then in stale bread crumbs1 and saut in butter eight minutes1 turning often4 ,place in oven four minutes to finish cooking4 ,arrange on hot platter for serving1 and place on top of each a fresh broiled mushroom or mushroom baked in cream4 ,to fat in pan add a small quantity of boiling water and pour around chops4 ,this is a delicious way of cooking chops for a dinner party4 ,lamb ,chops la ,marseilles ,pan broil1 on one side1 six ,french chops1 cover cooked side with ,mushroom ,sauce1 place in a buttered baking-dish1 and bake in a hot oven eight minutes4 ,remove to serving dish1 place a paper frill on each chop1 and garnish with parsley4 ,mushroom ,sauce4 ,brown one and one-half tablespoons butter1 add three tablespoons flour1 and stir until well browned2 then add one-half cup highly seasoned ,brown ,stock4 ,add one-fourth cup chopped canned mushrooms1 and season with salt and pepper4 ,chops la ,castillane ,broil six lamb chops1 arrange on slices of fried eggplant1 and pour around the following sauce3 ,brown three tablespoons butter1 add three and one-half tablespoons flour1 and stir until well browned2 then add1 gradually1 one cup rich ,brown ,stock4 ,cook three tablespoons lean raw ham cut in small cubes in one-half tablespoon butter two minutes4 ,moisten with two tablespoons ,sherry wine1 and add to sauce with two tablespoons finely shredded green pepper4 ,season with salt and pepper4 ,chops en ,papillote ,finely chop the whites of three 8hard-boiled0 eggs and force yolks through potato ricer1 mix1 and add to three common crackers1 rolled and sifted2 then add three tablespoons melted butter1 salt1 pepper1 and onion juice1 to taste4 ,add enough cream to make of right consistency to spread4 ,cover chops thinly with mixture and wrap in buttered paper cases4 ,bake twenty-five minutes in hot oven4 ,remove from cases1 place on hot platter1 and garnish with parsley4 ,mutton ,cutlets la ,maintenon ,wipe six ,french ,chops1 cut one and one-half inches thick4 ,split meat in halves1 cutting to bone4 ,cook two and one-half tablespoons butter and one tablespoon onion five minutes2 remove onion1 add one-half cup chopped mushrooms1 and cook five minutes2 then add two tablespoons flour1 three tablespoons stock1 one teaspoon finely chopped parsley1 one-fourth teaspoon salt1 and a few grains cayenne4 ,spread mixture between layers of chops1 press together lightly1 wrap in buttered paper cases1 and broil ten minutes4 ,serve with ,spanish ,sauce4 ,boiled ,leg of ,mutton ,wipe meat1 place in a kettle1 and cover with boiling water4 ,bring quickly to boiling-point1 boil five minutes1 and skim4 ,set on back of range and simmer until meat is tender4 ,when half done1 add one tablespoon salt4 ,serve with ,caper ,sauce1 or add to two cups ,white ,sauce 7made of one-half milk and one-half ,mutton ,stock71 two 8hard-boiled0 eggs cut in slices4 ,braised ,leg of ,mutton ,order a leg of mutton boned4 ,wipe1 stuff1 sew1 and place in deep pan4 ,cook five minutes in one-fourth cup butter1 a slice each of onion1 carrot1 and turnip cut in dice1 one-half bay leaf1 and a sprig each of thyme and parsley4 ,add three cups hot water1 one and one-half teaspoons salt1 and twelve peppercorns2 pour over mutton4 ,cover closely1 and cook slowly three hours1 uncovering for the last half-hour4 ,remove from pan to hot platter4 ,brown three tablespoons butter1 add four tablespoons flour1 and stir until well browned2 then pour on slowly the strained liquor2 there should be one and three-fourths cups4 ,stuffing #a cup cracker crumbs cup melted butter teaspoon salt teaspoon pepper tablespoon ,poultry ,seasoning cup boiling water ,roast ,lamb ,a leg of lamb is usually sent from market wrapped in caul2 remove caul1 wipe meat1 sprinkle with salt and pepper1 place on rack in dripping-pan1 and dredge meat and bottom of pan with flour4 ,place in hot oven1 and baste as soon as flour in pan is brown1 and every fifteen minutes afterwards until meat is done1 which will take about one and three-fourths hours4 ,it may be necessary to put a small quantity of water in pan while meat is cooking4 ,leg of lamb may be boned and stuffed for roasting4 ,see ,stuffing1 under ,braised ,mutton4 ,make gravy1 following directions for ,roast ,beef ,gravy on page #bjb1 or serve with ,currant ,jelly ,sauce4 ,to ,carve a ,leg of ,lamb4 ,cut in thin slices across grain of meat to the bone1 beginning at top of the leg4 ,lamb ,bretonne ,serve hot thinly sliced roast lamb with ,beans ,bretonne4 ,soak one and one-half cups pea beans over night in cold water to cover1 drain1 and parboil until soft2 again drain1 put in earthen-ware dish or bean-pot1 add tomato sauce1 cover1 and cook until beans have nearly absorbed sauce4 ,illustration3 ,,kidney ,,lamb ,,chop2 ,,rib ,,chop2 ,,french ,,chop4--,page #bad4 ,illustration3 ,,crown ,,of ,,lamb1 ,,prepared ,,for ,,roasting4--,page #bai4 ,illustration3 ,,saddle ,,of ,,mutton ,,as ,,purchased4--,page #aia4 ,illustration3 ,,roast ,,saddle ,,of ,,mutton ,,garnished ,,with ,,circular ,,pieces ,,of ,,toast1 ,,small ,,circular ,,pieces ,,of ,,currant ,,jelly1 ,,radishes ,,cut ,,to ,,represent ,,fuchsias1 ,,and ,,parsley4--,page #bai4 ,tomato ,sauce4 ,mix one cup stewed and strained tomatoes1 one cup white stock1 six canned pimentoes rubbed through a sieve1 one onion finely chopped1 two cloves garlic finely chopped1 one-fourth cup butter1 and two teaspoons salt4 ,saddle of ,mutton ,mutton for a saddle should always be dressed at market4 ,wipe meat1 sprinkle with salt and pepper1 place on rack in dripping-pan1 and dredge meat and bottom of pan with flour4 ,bake in hot oven one and one-fourth hours1 basting every fifteen minutes4 ,serve with ,currant ,jelly ,sauce4 ,to ,carve a ,saddle of ,mutton1 cut thin slices parallel with backbone1 then slip the knife under and separate slices from ribs4 ,saddle of ,mutton1 ,currant ,mint ,sauce ,follow directions for ,saddle of ,mutton1 and serve with ,currant ,mint ,sauce4 ,separate two-thirds tumbler of currant jelly in pieces1 but do not beat it4 ,add one and one-half tablespoons finely chopped mint leaves and shavings from the rind of one-fourth orange4 ,saddle of ,lamb l',estragnon ,wipe meat1 sprinkle with salt and pepper1 place on rack in dripping-pan1 and dredge meat and bottom of pan with flour4 ,bake in hot oven one and one-fourth hours1 basting every fifteen minutes4 ,remove to hot serving dish and pour around ,estragnon ,sauce4 ,brown four tablespoons butter1 add four tablespoons flour 7which has been previously browned71 and pour on gradually1 while stirring constantly1 two cups bouillon1 and one-half cup stock which has infused with one tablespoon tarragon one hour4 ,crown of ,lamb ,select parts from two loins containing ribs1 scrape flesh from bone between ribs1 as far as lean meat1 and trim off backbone4 ,shape each piece in a semicircle1 having ribs outside1 and sew pieces together to form a crown4 ,trim ends of bones evenly1 care being taken that they are not left too long1 and wrap each bone in a thin strip of fat salt pork or insert in cubes of fat salt pork to prevent bone from burning2 then cover with buttered paper4 ,roast one and one-fourth hours4 ,remove pork from bones before serving1 and fill centre with ,pure of ,chestnuts4 ,lamb en ,casserole ,wipe two slices of lamb cut one and one-fourth inches thick from centre of leg4 ,put in hot frying-pan1 and turn frequently until seared and browned on both sides4 ,brush over with melted butter1 season with salt and pepper1 and bake in casserole dish twenty minutes or until tender4 ,parboil three-fourths cup carrot1 cut in strips1 fifteen minutes2 drain1 and saut in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion4 ,add to lamb1 with one cup potato balls1 two cups thin ,brown ,sauce1 three tablespoons ,sherry wine1 and pepper to taste4 ,cook until potatoes are soft1 then add twelve small onions cooked until soft1 then drained and sautd in butter to which is added one tablespoon sugar4 ,onions need not be sautd unless they are desired glazed4 ,serve from casserole dish4 ,mutton ,curry ,wipe and cut meat from fore-quarter of mutton in one-inch pieces2 there should be three cupfuls4 ,put in kettle1 cover with cold water1 and bring quickly to boiling-point2 drain in colander and pour over one quart cold water4 ,return meat to kettle1 cover with one quart boiling water1 add three onions cut in slices1 one-half teaspoon peppercorns1 and a sprig each of thyme and parsley4 ,simmer until meat is tender1 remove meat1 strain liquor1 and thicken with one-fourth cup each of butter and flour cooked together2 to the flour add one-half teaspoon curry powder1 one-half teaspoon salt1 and one-eighth teaspoon pepper4 ,add meat to gravy1 reheat1 and serve with border of steamed rice4 ,fricassee of ,lamb with ,brown ,gravy ,order three pounds lamb from the fore-quarter1 cut in pieces for serving4 ,wipe meat1 put in kettle1 cover with boiling water1 and cook slowly until meat is tender4 ,remove from water1 cool1 sprinkle with salt and pepper1 dredge with flour1 and saut in butter or mutton fat4 ,arrange on platter1 and pour around one and one-half cups ,brown ,sauce made from liquor in which meat was cooked after removing all fat4 ,it is better to cook meat the day before serving1 as then fat may be more easily removed4 ,mutton ,broth #c lbs4 mutton 7from the neck7 #b quarts cold water #a teaspoon salt ,few grins pepper #c tablespoons rice or #c tablespoons barley ,wipe meat1 remove skin and fat1 and cut in small pieces4 ,put into kettle with bones1 and cover with cold water4 ,heat gradually to boiling-point1 skim1 then season with salt and pepper4 ,cook slowly until meat is tender1 strain1 and remove fat4 ,reheat to boiling-point1 add rice or barley1 and cook until rice or barley is tender4 ,if barley is used1 soak over night in cold water4 ,some of the meat may be served with the broth4 ,irish ,stew with ,dumplings ,wipe and cut in pieces three pounds lamb from the fore-quarter4 ,put in kettle1 cover with boiling water1 and cook slowly two hours or until tender4 ,after cooking one hour add one-half cup each carrot and turnip cut in one-half inch cubes1 and one onion cut in slices4 ,fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices1 previously parboiled five minutes in boiling water4 ,thicken with one-fourth cup flour1 diluted with enough cold water to form a thin smooth paste4 ,season with salt and pepper1 serve with ,dumplings4 7,see p4 #bje47 ,scotch ,broth ,wipe three pounds mutton cut from fore-quarter4 ,cut lean meat in one-inch cubes1 put in kettle1 cover with three pints cold water1 bring quickly to boiling-point1 skim1 and add one-half cup barley which has been soaked in cold water over night2 simmer one and one-half hours1 or until meat is tender4 ,put bones in a second kettle1 cover with cold water1 heat slowly to boiling-point1 skim1 and boil one and one-half hours4 ,strain water from bones and add to meat4 ,fry five minutes in two tablespoons butter1 one-fourth cup each of carrot1 turnip1 onion1 and celery1 cut in one-half inch dice1 add to soup with salt and pepper to taste1 and cook until vegetables are soft4 ,thicken with two tablespoons each of butter and flour cooked together4 ,add one-half tablespoon finely chopped parsley just before serving4 ,rice may be used in place of barley4 ,lambs' ,kidneys ,i ,soak1 pare1 and cut in slices six kidneys1 and sprinkle with salt and pepper4 ,melt two tablespoons butter in hot frying-pan1 put in kidneys1 and cook five minutes2 dredge thoroughly with flour1 and add two-thirds cup boiling water or hot ,brown ,stock4 ,cook five minutes1 add more salt and pepper if needed4 ,lemon juice1 onion juice1 or ,madeira wine may be used for additional flavor4 ,kidneys must be cooked a short time1 or for several hours2 they are tender after a few minutes' cooking1 but soon toughen1 and need hours of cooking to again make them tender4 ,lambs' ,kidneys ,,ii ,soak1 pare1 trim1 and slice six kidneys4 ,sprinkle with salt and pepper1 saut in butter1 and remove to a hot dish4 ,cook one-half tablespoon finely chopped onion in two tablespoons butter until brown2 add three tablespoons flour1 and pour on slowly one and one-half cups hot stock4 ,season with salt and pepper1 strain1 add kidneys1 and one tablespoon ,madeira wine4 ,ragout of ,kidneys ,soak lambs' kidneys one hour in lukewarm water4 ,drain1 clean1 cut in slices1 season with salt and pepper1 dredge with flour1 and saut in butter4 ,fry one sliced onion and one-half shallot1 finely chopped1 in three tablespoons butter until yellow2 add three tablespoons flour and one and one-fourth cups ,brown ,stock4 ,cook five minutes1 strain1 and add one-half cup mushroom caps peeled and cut in quarters2 season with salt and pepper1 add kidneys1 and serve as soon as heated4 ,white wine may be added if desired4 ,kidney ,rolls ,mix one-half cup stale bread crumbs1 one-half small onion1 finely chopped1 and one-half tablespoon finely chopped parsley4 ,season with salt and pepper and moisten with beaten egg4 ,spread mixture on thin slices of bacon1 fasten around pieces of lambs' kidney1 using skewers4 ,bake in a hot oven twenty minutes4 ,,ways ,,of ,,warming ,,over ,,mutton ,,and ,,lamb ,minced ,lamb on ,toast ,remove dry pieces of skin and gristle from remnants of cold roast lamb1 then chop meat4 ,heat in well-buttered frying-pan1 season with salt1 pepper1 and celery salt1 and moisten with a little hot water or stock2 or1 after seasoning1 dredge well with flour1 stir1 and add enough stock to make thin gravy4 ,pour over small slices of buttered toast4 ,scalloped ,lamb ,remove skin and fat from thin slices of cold roast lamb1 and sprinkle with salt and pepper4 ,cover bottom of a buttered baking-dish with buttered cracker crumbs2 cover meat with boiled macaroni1 and add another layer of meat and macaroni4 ,pour over ,tomato ,sauce1 and cover with buttered cracker crumbs4 ,bake in hot oven until crumbs are brown4 ,cold boiled rice may be used in place of macaroni4 ,blanquette of ,lamb ,cut remnants of cooked lamb in cubes or strips4 ,reheat two cups meat in two cups sauce1--sauce made of one-fourth cup each of butter and flour1 one cup ,white ,stock1 and one cup of milk which has been scalded with two blades of mace4 ,season with salt and pepper1 and add one tablespoon ,mushroom ,catsup1 or any other suitable table sauce4 ,garnish with large crotons1 serve around green peas1 or in a potato border1 sprinkle with finely chopped parsley4 ,barbecued ,lamb ,cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter1 adding three-fourths tablespoon vinegar1 one-fourth cup currant jelly1 one-fourth teaspoon ,french mustard1 and salt and cayenne to taste4 ,rechauff of ,lamb ,brown two tablespoons butter1 add two and one-half tablespoons flour1 and stir until well browned2 then add one-fourth teaspoon1 each1 curry powder1 mustard1 and salt1 and one-eighth teaspoon paprika4 ,add1 gradually1 one cup brown stock and two tablespoons sherry wine4 ,reheat cold roast lamb cut in thin slices in sauce4 ,salmi of ,lamb ,cut cold roast lamb in thin slices4 ,cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion4 ,add lamb1 sprinkle with salt and pepper1 and cover with one cup ,brown ,sauce1 or one cup cold lamb gravy seasoned with ,worcestershire1 ,harvey1 or ,elizabeth ,sauce4 ,cook until thoroughly heated4 ,arrange slices overlapping one another lengthwise of platter1 pour around sauce1 and garnish with toast points4 ,a few sliced mushrooms or stoned olives improve this sauce4 ,casserole of ,rice and ,meat ,line a mould1 slightly greased1 with steamed rice4 ,fill the centre with two cups cold1 finely chopped1 cooked mutton1 highly seasoned with salt1 pepper1 cayenne1 celery salt1 onion juice and lemon juice2 then add one-fourth cup cracker crumbs1 one egg slightly beaten1 and enough hot stock or water to moisten4 ,cover meat with rice1 cover rice with buttered paper to keep out moisture while steaming1 and steam forty-five minutes4 ,serve on a platter surrounded with ,tomato ,sauce4 ,veal may be used in place of mutton4 ,breast of ,lamb ,wipe a breast of lamb1 put in kettle with bouquet of sweet herbs1 a small onion stuck with six cloves1 one-half tablespoon salt1 one-half teaspoon peppercorns1 and one-fourth cup each carrot and turnip cut in dice4 ,cover with boiling water1 and simmer until bones will slip out easily4 ,take meat from water1 remove bones1 and press under weight4 ,when cool1 trim in shape1 dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain4 ,serve with ,spanish ,sauce4 ,small pieces of cold lamb may be sprinkled with salt and pepper1 dipped in crumbs1 egg1 and crumbs1 and fried in deep fat4 ,,chapter ,,xiv ,,veal ,veal is the meat obtained from a young calf killed when six to eight weeks old4 ,veal from a younger animal is very unwholesome1 and is liable to provoke serious gastric disturbances4 ,veal contains a much smaller percentage of fat than beef or mutton1 is less nutritious1 and 7though from a young creature7 more difficult of digestion4 ,like lamb1 it is not improved by long hanging1 but should be eaten soon after killing and dressing4 ,it should always be remembered that the flesh of young animals does not keep fresh as long as that of older ones4 ,veal is divided in same manner as lamb1 into fore and hind quarters4 ,the fore-quarter is subdivided into breast1 shoulder1 and neck2 the hind-quarter into loin1 leg1 and knuckle4 ,cutlets1 fillets 7cushion71 and fricandeau are cut from the thick part of leg4 ,good veal may be known by its pinkish-colored flesh and white fat2 when the flesh lacks color1 it has been taken from a creature which was too young to kill for food1 or1 if of the right age1 was bled before killing4 ,veal may be obtained throughout the year1 but is in season during the spring4 ,veal should be thoroughly cooked2 being deficient in fat and having but little flavor1 pork or butter should be added while cooking1 and more seasoning is required than for other meats4 ,veal ,cutlets ,use slices of veal from leg cut one-half inch thick4 ,wipe1 remove bone and skin1 then cut in pieces for serving4 ,the long1 irregular-shaped pieces may be rolled1 and fastened with small wooden skewers4 ,sprinkle with salt and pepper2 dip in flour1 egg1 and crumbs2 fry slowly1 until well browned1 in salt pork fat or butter2 then remove cutlets to stewpan and pour over one and one-half cups ,brown ,sauce4 ,place on back of range and cook slowly forty minutes1 or until cutlets are tender4 ,veal may be cooked first in boiling water until tender1 then crumbed and fried4 ,the water in which veal was cooked may be used for sauce4 ,arrange on hot platter1 strain sauce and pour around cutlets1 and garnish with parsley4 ,brown ,sauce4 ,brown three tablespoons butter1 add three tablespoons flour1 and stir until well browned4 ,add gradually one and one-half cups stock or water1 or half stock and half stewed and strained tomatoes4 ,season with salt1 pepper1 lemon juice1 and ,worcestershire ,sauce4 ,the trimmings from veal 7including skin and bones7 may be covered with one and one-half cups cold water1 allowed to heat slowly to boiling-point1 then cooked1 strained1 and used for sauce4 ,veal ,chops ,bavarian ,wipe six loin chops and put in a stewpan with one-half onion1 eight slices carrot1 two stalks celery1 one-half teaspoon peppercorns1 four cloves1 and two tablespoons butter4 ,cover with boiling water and cook until tender4 ,drain1 season with salt and pepper1 dip in flour1 egg1 and crumbs1 fry in deep fat1 and drain on brown paper4 ,arrange chops on hot serving dish and surround with boiled flat macaroni to which ,soubise ,sauce 7see p4 #bfg7 is added4 ,fricassee of ,veal ,wipe two pounds sliced veal1 cut from loin1 and cover with boiling water2 add one small onion1 two stalks celery1 and six slices carrot4 ,cook slowly until meat is tender4 ,remove meat1 sprinkle with salt and pepper1 dredge with flour1 and saut in pork fat4 ,strain liquor 7there should be two cups74 ,melt four tablespoons butter1 add four tablespoons flour and strained liquor4 ,bring to boiling-point1 season with salt and pepper1 and pour around meat4 ,garnish with parsley4 ,minuten ,fleisch #a lbs4 veal cut in thin slices ,salt and pepper cup claret wine ,flour #a cups ,brown ,stock ,juice #a lemon #b sprigs parsley ,pound veal until one-fourth inch thick and cut in pieces for serving4 ,sprinkle with salt and pepper1 put in baking-pan1 pour over wine1 and let stand thirty minutes4 ,drain1 dip in flour1 arrange in two buttered pans1 and pour over remaining ingredients and wine which was drained from meat4 ,cover1 and cook slowly until meat is tender4 ,remove to serving dish and pour over sauce remaining in pan4 ,loin of ,veal la ,jardinire ,wipe four pounds loin of veal1 sprinkle with salt and pepper1 and dredge with flour4 ,put one-fourth cup butter in deep stewpan2 when melted1 add veal and brown entire surface of meat1 watching carefully and turning often1 that it may not burn4 ,add one cup hot water1 cover closely1 and cook slowly two hours1 or until meat is tender1 adding more water as needed1 using in all about three cups4 ,remove meat1 thicken stock remaining in pan with flour diluted with enough cold water to pour easily4 ,surround the meat with two cups each boiled turnips and carrots1 cut in half-inch cubes1 and potatoes cut in balls4 ,serve gravy in a tureen4 ,braised ,shoulder of ,veal ,bone1 stuff1 and sew in shape five pounds shoulder of veal2 then cook same as ,braised ,beef1 adding with vegetables two sprigs thyme and one of marjoram4 ,english ,meat ,pie ,knuckle of veal #a slice onion #a slice carrot ,bit of bay leaf ,sprig of parsley #ab peppercorns ,blade of mace #b teaspoons salt lb4 lean raw ham #d tablespoons flour #d tablespoons butter #b doz4 bearded oysters ,remove meat from bones4 ,cover bones with cold water1 add vegetables and seasonings1 and heat slowly to boiling-point4 ,add meat1 boil five minutes1 and let simmer until meat is tender2 remove meat and reduce stock to two cups4 ,put ham in frying-pan1 cover with lukewarm water1 and let stand on back of range one hour4 ,brown butter1 add flour1 and when well browned add stock2 then add veal and ham each cut into cubes4 ,let simmer twenty minutes and add oysters4 ,put in serving dish and cover with top made of puff paste4 ,it is much better to bake the paste separately and cover pie just before sending to table4 ,roast ,veal ,the leg1 cushion 7thickest part of leg71 and loin1 are suitable pieces for roasting4 ,when leg is to be used1 it should be boned at market4 ,wipe meat1 sprinkle with salt and pepper1 stuff1 and sew in shape4 ,place on rack in dripping-pan1 dredge meat and bottom of pan with flour1 and place around meat strips of fat salt pork4 ,bake three or four hours in moderate oven1 basting every fifteen minutes with one-third cup butter melted in one-half cup boiling water1 until used1 then baste with fat in pan4 ,serve with brown gravy4 ,fricandeau of ,veal ,lard a cushion of veal and roast or braise4 ,india ,curry ,wipe a slice of veal one-half inch thick1 weighing one and one-half pounds1 and cook in frying-pan without butter1 quickly searing one side1 then the other4 ,place on a board and cut in one and one-half inch pieces4 ,fry two sliced onions in one-half cup butter until brown1 remove onions1 and add to the butter1 meat1 and one-half tablespoon curry powder1 then cover with boiling water4 ,cook slowly until meat is tender4 ,thicken with flour diluted with enough cold water to pour easily2 then add one teaspoon vinegar4 ,serve with a border of steamed rice4 ,veal ,birds ,wipe slices of veal from leg1 cut as thinly as possible1 then remove bone1 skin1 and fat4 ,pound until one-fourth inch thick and cut in pieces two and one-half inches long by one and one-half inches wide1 each piece making a bird4 ,chop trimmings of meat1 adding for every three birds a piece of fat salt pork cut one inch square and one-fourth inch thick2 pork also to be chopped4 ,add to trimmings and pork one-half their measure of fine cracker crumbs1 and season highly with salt1 pepper1 cayenne1 poultry seasoning1 lemon juice1 and onion juice4 ,moisten with beaten egg and hot water or stock4 ,spread each piece with thin layer of mixture and avoid having mixture come close to edge4 ,roll1 and fasten with skewers4 ,sprinkle with salt and pepper1 dredge with flour1 and fry in hot butter until a golden brown4 ,put in stewpan1 add cream to half cover meat1 cook slowly twenty minutes or until tender4 ,serve on small pieces of toast1 straining cream remaining in pan over birds and toast1 and garnish with parsley4 ,a ,thin ,white ,sauce in place of cream may be served around birds4 ,veal ,loaf ,i ,separate a knuckle of veal in pieces by sawing through bone4 ,wipe1 put in kettle with one pound lean veal and one onion2 cover with boiling water1 and cook slowly until veal is tender4 ,drain1 chop meat finely1 and season highly with salt and pepper4 ,garnish bottom of a mould with slices of 8hard-boiled0 eggs and parsley4 ,put in layer of meat1 layer of thinly sliced 8hard-boiled0 eggs1 sprinkle with finely chopped parsley1 and cover with remaining meat4 ,pour over liquor1 which should be reduced to one cupful4 ,press and chill1 turn on a dish1 and garnish with parsley4 ,veal ,loaf ,,ii ,wipe three pounds lean veal1 and remove skin and membrane4 ,chop finely or force through meat chopper1 then add one-half pound fat salt pork 7also finely chopped71 six common crackers 7rolled71 four tablespoons cream1 two tablespoons lemon juice1 one tablespoon salt1 one-half tablespoon pepper1 and a few drops onion juice4 ,pack in a small bread pan1 smooth evenly on top1 brush with white of egg1 and bake slowly three hours1 basting with one-fourth cup pork fat4 ,prick frequently while baking1 that pork fat may be absorbed by meat4 ,cool1 remove from pan1 and cut in thin slices for serving4 ,broiled ,veal ,kidneys ,order veal kidneys with the suet left on4 ,trim1 split1 and broil ten minutes4 ,arrange on pieces of toast and pour over melted butter seasoned with salt1 cayenne1 and lemon juice4 ,veal ,kidneys la ,canfield ,trim kidneys1 cook in ,brown ,stock ten minutes1 drain1 and cut in slices4 ,arrange alternate slices of kidney and thinly sliced bacon on skewers with a fresh mushroom cap at either end of each skewer4 ,broil until bacon is crisp and arrange on pieces of toast4 ,pour over sauce made from stock in which kidneys were cooked1 seasoned with salt1 cayenne1 and ,madeira wine4 ,,ways ,,of ,,warming ,,over ,,veal ,minced ,veal on ,toast ,prepare as ,minced ,lamb on ,toast1 using veal in place of lamb4 ,blanquette of ,veal ,reheat two cups cold roast veal1 cut in small strips1 in one and one-half cups ,white ,sauce ,i4 ,serve in a potato border and sprinkle over all finely chopped parsley4 ,ragot of ,veal ,reheat two cups cold roast veal1 cut in cubes1 in one and one-half cups ,brown ,sauce seasoned with one teaspoon ,worcestershire ,sauce1 few drops of onion juice1 and a few grains of cayenne4 ,,chapter ,,xv ,,sweetbreads ,a sweetbread is the thymus gland of lamb or calf1 but in cookery1 veal sweetbreads only are considered4 ,it is prenatally developed1 of unknown function1 and as soon as calf is taken from liquid food it gradually disappears4 ,pancreas1 stomach sweetbread1 is sold in some sections of the country1 but in our markets this custom is not practised4 ,sweetbreads are a reputed table delicacy1 and a valuable addition to the menu of the convalescent4 ,a sweetbread consists of two parts1 connected by tubing and membranes4 ,the round1 compact part is called the heart sweetbread1 as its position is nearer the heart2 the other part is called the throat sweetbread4 ,when sweetbread is found in market separated1 avoid buying two of the throat sweetbreads1 as the heart sweetbread is more desirable4 ,sweetbreads spoil very quickly4 ,they should be removed from paper as soon as received from market1 plunged into cold water and allowed to stand one hour1 drained1 and put into acidulated salted boiling water then allowed to cook slowly twenty minutes2 again drained1 and plunged into cold water1 that they may be kept white and firm4 ,sweetbreads are always parboiled in this manner for subsequent cooking4 ,broiled ,sweetbread ,parboil a sweetbread1 split crosswise1 sprinkle with salt and pepper1 and broil five minutes4 ,serve with ,lemon ,butter4 ,creamed ,sweetbread ,parboil a sweetbread1 and cut in one-half inch cubes1 or separate in small pieces4 ,reheat in one cup ,white ,sauce ,,ii4 ,creamed ,sweetbread may be served on toast1 or used as filling for patty cases or ,swedish ,timbales4 ,creamed ,sweetbread and ,chicken ,reheat equal parts of cold cooked chicken1 and sweetbread cut in dice1 in ,white ,sauce ,,ii4 ,sweetbread la ,poulette ,reheat sweetbread1 cut in cubes1 in one cup ,bchamel ,sauce4 ,sweetbreads1 ,country ,style ,parboil sweetbreads1 sprinkle with salt and pepper1 and dredge with flour4 ,arrange in baking-dish1 brush over with melted butter1 allowing two tablespoons to each pair of sweetbreads1 and cover with thin slices fat salt pork4 ,bake in a hot oven over twenty-five minutes1 basting twice during the cooking1 and remove pork during the last five minutes of the cooking4 ,larded ,sweetbread ,parboil a sweetbread1 lard the upper side1 and bake until well browned1 basting with ,meat ,glaze4 ,sweetbreads la ,napoli ,parboil a large sweetbread and cut in eight pieces4 ,cook in hot frying-pan with a small quantity of butter1 adding enough beef extract to give sweetbread a glazed appearance4 ,cut bread in slices1 shape with a circular cutter three and one-half inches in diameter1 and toast4 ,spread each piece with two tablespoons grated ,parmesan cheese seasoned with salt and paprika and moistened with two tablespoons heavy cream4 ,arrange one piece of sweetbread on each piece of toast4 ,put in individual glass-covered dishes1 having two tablespoons cream in each dish4 ,cover each piece of sweetbread with sautd mushroom cap1 put on glass covers1 and bake in a moderate oven eight minutes4 ,braised ,sweetbreads ,eugnie ,parboil a sweetbread in ,sherry wine twelve minutes4 ,drain1 cool1 cut in four pieces1 and lard4 ,cook in frying-pan same as ,sweetbreads la ,napoli4 ,peel mushroom caps1 cover with ,sherry wine1 let stand one hour1 drain1 and saut in butter4 ,arrange on circular pieces of toast1 over each of which has been poured one teaspoon wine drained from mushroom caps4 ,pile five or six mushroom caps on each piece of sweetbread1 add two tablespoons heavy cream1 and bake in a moderate oven1 eight minutes4 ,cook in individual glass-covered dishes4 ,sweetbread ,cutlets with ,asparagus ,tips ,parboil a sweetbread1 split1 and cut in pieces shaped like a small cutlet1 or cut in circular pieces4 ,sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs1 and saut in butter4 ,arrange in a circle around ,creamed ,asparagus ,tips4 ,sweetbread with ,tomato ,sauce ,prepare as ,sweetbread ,cutlets with ,asparagus ,tips1 saut in butter or fry in deep fat1 and serve with ,tomato ,sauce4 ,sweetbread and ,bacon ,parboil a sweetbread1 cut in small pieces1 dip in flour1 egg1 and crumbs1 and arrange alternately with pieces of bacon on small skewers1 having four pieces sweetbread and three of bacon on each skewer4 ,fry in deep fat1 and drain4 ,arrange in a circle around mound of green peas4 ,illustration3 ,,sweetbread ,,la ,,napoli4--,page #bcc4 ,illustration3 ,,braised ,,sweetbreads ,,eug,,nie4--,page #bcd4 ,illustration3 ,,breslin ,,potted ,,chicken ,,in ,,casserole ,,dish4--,page #beb4 ,illustration3 ,,broiled ,,chicken ,,garnished ,,with ,,french ,,fried ,,potatoes1 ,,slices ,,broiled ,,tomatoes1 ,,parsley1 ,,and ,,lettuce4--,page #bde4 ,,chapter ,,xvi ,,pork ,pork is the flesh and fat of pig or hog4 ,different parts of the creature1 when dressed1 take different names4 ,the chine and spareribs1 which correspond to the loin in lamb and veal1 are used for roasts or steaks4 ,two ribs are left on the chine4 ,the hind legs furnish hams4 ,these are cured1 salted1 and smoked4 ,sugar-cured hams are considered the best4 ,pickle1 to which is added light brown sugar1 molasses1 and saltpetre1 is introduced close to bone2 hams are allowed to hang one week1 then smoked with hickory wood4 ,shoulders are usually corned1 or salted and smoked1 though sometimes cooked fresh4 ,pigs' feet are boiled until tender1 split1 and covered with vinegar made from white wine4 ,hocks1 the part just above the feet1 are corned1 and much used by ,germans4 ,heads are soused1 and cooked by boiling4 ,the flank1 which lies just below the ribs1 is salted and smoked1 and furnishes bacon4 ,the best pieces of fat salt pork come from the back1 on either side of backbone4 ,fat1 when separated from flesh and membrane1 is tried out and called lard4 ,leaf lard is the best1 and is tried out from the leaf shaped pieces of solid fat which lie inside the flank4 ,sausages are trimmings of lean and fat meat1 minced1 highly seasoned1 and forced into thin casings made of the prepared entrails4 ,little pigs 7four weeks old7 are sometimes killed2 dressed1 and roasted whole4 ,pork contains the largest percentage of fat of any meat4 ,when eaten fresh it is the most difficult of digestion1 and although found in market through the entire year1 it should be but seldom served1 and then only during the winter months4 ,by curing1 salting1 and smoking1 pork is rendered more wholesome4 ,bacon1 next to butter and cream1 is the most easily assimilated of all fatty foods4 ,pork ,chops ,wipe chops1 sprinkle with salt and pepper1 place in a hot frying-pan1 and cook slowly until tender1 and well browned on each side4 ,pork ,chops with ,fried ,apples ,arrange ,pork ,chops on a platter1 and surround with slices of apples1 cut one-half inch thick1 fried in the fat remaining in pan4 ,roast ,pork ,wipe pork1 sprinkle with salt and pepper1 place on a rack in a dripping-pan1 and dredge meat and bottom of pan with flour4 ,bake in a moderate oven three or four hours1 basting every fifteen minutes with fat in pan4 ,make a gravy as for other roasts4 ,pork ,tenderloins with ,sweet ,potatoes ,wipe tenderloins1 put in a dripping-pan1 and brown quickly in a hot oven2 then sprinkle with salt and pepper1 and bake forty-five minutes1 basting every fifteen minutes4 ,sweet ,potatoes4 ,pare six potatoes and parboil ten minutes1 drain1 put in pan with meat1 and cook until soft1 basting when basting meat4 ,breakfast ,bacon ,see ,liver and ,bacon1 page #bjg4 ,fried ,salt ,pork with ,codfish ,cut fat salt pork in one-fourth inch slices1 cut gashes one-third inch apart in slices1 nearly to rind4 ,try out in a hot frying-pan until brown and crisp1 occasionally turning off fat from pan4 ,serve around strips of codfish which have been soaked in pan of lukewarm water and allowed to stand on back of range until soft4 ,serve with ,drawn ,butter ,sauce1 boiled potatoes1 and beets4 ,broiled ,ham ,soak thin slices of ham one hour in lukewarm water4 ,drain1 wipe1 and broil three minutes4 ,fried ,ham and ,eggs ,wipe ham1 remove one-half outside layer of fat1 and place in frying-pan4 ,cover with tepid water and let stand on back of range thirty minutes2 drain1 and dry on a towel4 ,heat pan1 put in ham1 brown quickly on one side1 turn and brown other side2 or soak ham over night1 dry1 and cook in hot frying-pan4 ,if cooked too long1 ham will become hard and dry4 ,serve with fried eggs cooked in the dried-out ham fat4 ,barbecued ,ham ,soak thin slices of ham one hour in lukewarm water2 drain1 wipe1 and cook in a hot frying-pan until slightly browned4 ,remove to serving dish and add to fat in pan three tablespoons vinegar mixed with one and one-half teaspoons mustard1 one-half teaspoon sugar1 and one-eighth teaspoon paprika4 ,when thoroughly heated pour over ham and serve at once4 ,boiled ,ham ,soak several hours or over night in cold water to cover4 ,wash thoroughly1 trim off hard skin near end of bone1 put in a kettle1 cover with cold water1 heat to boiling-point1 and cook slowly until tender4 ,see ,time ,table for ,cooking1 page #bh4 ,remove kettle from range and set aside1 that ham may partially cool2 then take from water1 remove outside skin1 sprinkle with sugar and fine cracker crumbs1 and stick with cloves one-half inch apart4 ,bake one hour in a slow oven4 ,serve cold1 thinly sliced4 ,roast ,ham with ,champagne ,sauce ,place a whole baked ham in the oven fifteen minutes before serving time1 that outside fat may be heated4 ,remove to a hot platter1 garnish bone end with a paper ruffle1 and serve with ,champagne ,sauce4 ,westphalian ,ham ,these hams are imported from ,germany1 and need no additional cooking4 ,cut in very thin slices for serving4 ,broiled ,pigs' ,feet ,wipe1 sprinkle with salt and pepper1 and broil six to eight minutes4 ,serve with ,matre d',htel ,butter or ,sauce ,piquante4 ,fried ,pigs' ,feet ,wipe1 sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain4 ,sausages ,cut apart a string of sausages4 ,pierce each sausage several times with a carving fork4 ,put in frying-pan1 cover with boiling water1 and cook fifteen minutes2 drain1 return to frying-pan1 and fry until well browned4 ,serve with fried apples4 ,sausages are often broiled same as bacon and apples baked in pan under them4 ,boston ,baked ,beans ,pick over one quart pea beans1 cover with cold water1 and soak over night4 ,in morning1 drain1 cover with fresh water1 heat slowly 7keeping water below boiling-point71 and cook until skins will burst1--which is best determined by taking a few beans on the tip of a spoon and blowing on them1 when skins will burst if sufficiently cooked4 ,beans thus tested must1 of course1 be thrown away4 ,drain beans1 throwing bean-water out of doors1 not in sink4 ,scald rind of three-fourths pound fat salt pork1 scrape1 remove one-fourth inch slice and put in bottom of bean-pot4 ,cut through rind of remaining pork every one-half inch1 making cuts one inch deep4 ,put beans in pot and bury pork in beans1 leaving rind exposed4 ,mix one tablespoon salt1 one tablespoon molasses1 and three tablespoons sugar2 add one cup boiling water1 and pour over beans2 then add enough more boiling water to cover beans4 ,cover bean-pot1 put in oven1 and bake slowly six or eight hours1 uncovering the last hour of cooking1 that rind may become brown and crisp4 ,add water as needed4 ,many feel sure that by adding with seasonings one-half tablespoon mustard1 the beans are more easily digested4 ,if pork mixed with lean is preferred1 use less salt4 ,the fine reputation which ,boston ,baked ,beans have gained has been attributed to the earthen bean-pot with small top and bulging sides in which they are supposed to be cooked4 ,equally good beans have often been eaten where a five-pound lard pail was substituted for the broken bean-pot4 ,yellow-eyed beans are very good when baked4 ,,chapter ,,xvii ,,poultry ,,and ,,game ,poultry includes all domestic birds suitable for food except pigeon and squab4 ,examples3 chicken1 fowl1 turkey1 duck1 goose1 etc4 ,game includes such birds and animals suitable for food as are pursued and taken in field and forest4 ,examples3 quail1 partridge1 wild duck1 plover1 deer1 etc4 ,the flesh of chicken1 fowl1 and turkey has much shorter fibre than that of ruminating animals1 and is not intermingled with fat1--the fat always being found in layers directly under the skin1 and surrounding the intestines4 ,chicken1 fowl1 and turkey are nutritious1 and chicken is specially easy of digestion4 ,the white meat found on breast and wing is more readily digested than the dark meat4 ,the legs1 on account of constant motion1 are of a coarser fibre and darker color4 ,since incubators have been so much used for hatching chickens1 small birds suitable for broiling may be always found in market4 ,chickens which appear in market during ,january weighing about one and one-half pounds are called spring chickens4 ,fowl is found in market throughout the year1 but is at its best from ,march until ,june4 ,philadelphia1 until recently1 furnished our market with ,philadelphia chickens and capons1 but now ,massachusetts furnishes equally good ones1 which are found in market from ,december to ,june4 ,they are very large1 plump1 and superior eating4 ,at an early age they are deprived of the organs of reproduction1 penned1 and specially fatted for killing4 ,they are recognized by the presence of head1 tail1 and wing feathers4 ,turkeys are found in market throughout the year1 but are best during the winter months4 ,tame ducks and geese are very indigestible on account of the large quantity of fat they contain4 ,goose meat is thoroughly infiltrated with fat1 containing sometimes forty to forty-five per cent4 ,pigeons1 being old birds1 need long1 slow cooking to make them tender4 ,squabs 7young pigeons7 make a delicious tidbit for the convalescent1 and are often the first meat allowed a patient by the physician4 ,the flesh of game1 with the exception of wild duck and wild geese1 is tender1 contains less fat than poultry1 is of fine though strong flavor1 and easy of digestion4 ,game meat is usually of dark color1 partridge and quail being exceptions1 and is usually cooked rare4 ,venison1 the flesh of deer1 is short-fibred1 dark-colored1 highly savored1 tender1 and easy of digestion2 being highly savored1 it often disagrees with those of weak digestion4 ,geese are in market throughout the year2 ,massachusetts and ,rhode ,island furnishing specially good ones4 ,a goose twelve weeks old is known as a green goose4 ,they may be found in market from ,may to ,september4 ,young geese which appear in market ,september first and continue through ,december are called goslings4 ,they have been hatched during ,may and ,june1 and then fatted for market4 ,young ducks1 found in market about ,march first1 are called ducklings4 ,canvasback ,ducks have gained a fine reputation throughout the country1 and are found in market from the last of ,november until ,march4 ,redhead ,ducks are in season two weeks earlier1 and are about as good eating as ,canvasback ,ducks1 and much less in price4 ,the distinctive flavor of both is due to the wild celery on which they feed4 ,many other kinds of ducks are found in market during the fall and winter4 ,examples3 ,widgeon1 ,mallard1 ,lake ,erie ,teal1 ,black ,ducks1 and ,butterballs4 ,fresh quail are in market from ,october fifteenth to ,january first1 the law forbidding their being killed at any other time in the year4 ,the same is true of partridge1 but both are frozen and kept in cold storage several months4 ,california sends frozen quail in large numbers to ,eastern markets4 ,grouse 7prairie chicken7 are always obtainable1--fresh ones in the fall2 later1 those kept in cold storage4 ,plover may be bought from ,april until ,december4 ,to ,select ,poultry and ,game4 ,a chicken is known by soft feet1 smooth skin1 and soft cartilage at end of breastbone4 ,an abundance of pinfeathers always indicates a young bird1 while the presence of long hairs denotes age4 ,in a fowl the feet have become hard and dry with coarse scales1 and cartilage at end of breastbone has ossified4 ,cock turkeys are usually better eating than hen turkeys1 unless hen turkey is young1 small1 and plump4 ,a good turkey should be plump1 have smooth dark legs1 and cartilage at end of breastbone soft and pliable4 ,good geese abound in pinfeathers4 ,small birds should be plump1 have soft feet and pliable bills4 ,to ,dress and ,clean ,poultry4 ,remove hairs and down by holding the bird over a flame 7from gas1 alcohol1 or burning paper7 and constantly changing position until all parts of surface have been exposed to flame2 this is known as singeing4 ,cut off the head and draw out pinfeathers1 using a small pointed knife4 ,cut through the skin around the leg one and one-half inches below the leg joint1 care being taken not to cut tendons2 place leg at this cut over edge of board1 press downward to snap the bone1 then take foot in right hand1 holding bird firmly in left hand1 and pull off foot1 and with it the tendons4 ,in old birds the tendons must be drawn separately1 which is best accomplished by using a steel skewer4 ,make an incision through skin below breastbone1 just large enough to admit the hand4 ,with the hand remove entrails1 gizzard1 heart1 and liver2 the last three named constitute what is known as giblets4 ,the gall-bladder1 lying on the under surface of the right lobe of the liver1 is removed with liver1 and great care must be taken that it is not broken1 as a small quantity of the bile which it contains would impart a bitter flavor to the parts with which it came in contact4 ,enclosed by the ribs1 on either side of backbone1 may be found the lungs1 of spongy consistency and red color4 ,care must be taken that every part of them is removed4 ,kidneys1 lying in the hollow near end of backbone1 must also be removed4 ,by introducing first two fingers under skin close to neck1 the windpipe may be easily found and withdrawn2 also the crop1 which will be found adhering to skin close to breast4 ,draw down neck skin1 and cut off neck close to body1 leaving skin long enough to fasten under the back4 ,remove oil bag1 and wash bird by allowing cold water to run through it1 not allowing bird to soak in cold water4 ,wipe inside and outside1 looking carefully to see that everything has been withdrawn4 ,if there is disagreeable odor1 suggesting that fowl may have been kept too long1 clean at once1 wash inside and out with soda water1 and sprinkle inside with charcoal and place some under wings4 ,poultry dressed at market seldom have tendons removed unless so ordered4 ,it is always desirable to have them withdrawn1 as they become hard and bony during cooking4 ,it is the practice of market-men to cut a gash through the skin1 to easier reach crop and windpipe4 ,this gash must be sewed before stuffing1 and causes the bird to look less attractive when cooked4 ,to ,cut up a ,fowl4 ,singe1 draw out pinfeathers1 cut off head1 remove tendons and oil bag4 ,cut through skin between leg and body close to body1 bend back leg 7thus breaking ligaments71 cut through flesh1 and separate at joint4 ,separate the upper part of leg1 second joint1 from lower part of leg1 drumstick1 as leg is separated from body4 ,remove wing by cutting through skin and flesh around upper wing joint which lies next to body1 then disjoint from body4 ,cut off tip of wing and separate wing at middle joint4 ,remove leg and wing from other side4 ,separate breast from back by cutting through skin1 beginning two inches below breastbone and passing knife between terminus of small ribs on either side and extending cut to collar-bone4 ,before removing entrails1 gizzard1 heart1 liver1 lungs1 kidneys1 crop1 and windpipe1 observe their position1 that the anatomy of the bird may be understood4 ,the back is sometimes divided by cutting through the middle crosswise4 ,the wishbone1 with adjoining meat1 is frequently removed1 and the breast meat may be separated in two parts by cutting through flesh close to breastbone with cleaver4 ,wipe pieces1 excepting back1 with cheese-cloth wrung out of cold water4 ,back piece needs thorough washing4 ,to ,clean ,giblets4 ,remove thin membrane1 arteries1 veins1 and clotted blood around heart4 ,separate gall-bladder from liver1 cutting off any of liver that may have a greenish tinge4 ,cut fat and membranes from gizzard4 ,make a gash through thickest part of gizzard1 and cut as far as inner lining1 being careful not to pierce it4 ,remove the inner sack and discard4 ,wash giblets and cook until tender1 with neck and tips of wings1 putting them in cold water and heating water quickly that some of the flavor may be drawn out into stock1 which is to be used for making gravy4 ,to ,stuff ,poultry4 ,put stuffing by spoonfuls in neck end1 using enough to sufficiently fill the skin1 that bird may look plump when served4 ,where cracker stuffing is used1 allowance must be made for the swelling of crackers1 otherwise skin may burst during cooking4 ,put remaining stuffing in body2 if the body is full1 sew skin2 if not full1 bring skin together with a skewer4 ,to ,truss ,fowl4 ,draw thighs close to body and hold by inserting a steel skewer under middle joint running it through body1 coming out under middle joint on other side4 ,cut piece three-fourths inch wide from neck skin1 and with it fasten legs together at ends2 or cross drumsticks1 tie securely with a long string1 and fasten to tail4 ,place wings close to body and hold them by inserting a second skewer through wing1 body1 and wing on opposite side4 ,draw neck skin under back and fasten with a small wooden skewer4 ,turn bird on its breast4 ,cross string attached to tail piece and draw it around each end of lower skewer2 again cross string and draw around each end of upper skewer2 fasten string in a knot and cut off ends4 ,in birds that are not stuffed legs are often passed through incisions cut in body under bones near tail4 ,to ,dress ,birds for ,broiling4 ,singe1 wipe1 and with a sharp-pointed knife1 beginning at back of neck1 make a cut through backbone the entire length of bird4 ,lay open the bird and remove contents from inside4 ,cut out rib bones on either side of backbone1 remove from breastbone1 then cut through tendons at joints4 ,to ,fillet a ,chicken4 ,remove skin from breast1 and with a small sharp knife begin at end of collar-bone and cut through flesh1 following close to wish and breast bones the entire length of meat4 ,raise flesh with fingers1 and with knife free the piece of meat from bones which lie under it4 ,cut meat away from wing joint2 this solid piece of breast is meat known as a fillet4 ,this meat is easily separated in two parts4 ,the upper1 larger part is called the large fillet2 the lower part the mignon fillet4 ,the tough skin on the outside of large fillet should be removed1 also the sinew from mignon fillet4 ,to remove tough skin1 place large fillet on a board1 upper side down1 make an incision through flesh at top of fillet1 and cut entire length of fillet1 holding knife as close to skin as possible4 ,trim edges1 that fillet may look shapely4 ,broiled ,chicken ,dress for broiling1 following directions on page #bdd4 ,sprinkle with salt and pepper1 and place in a well-greased broiler4 ,broil twenty minutes over a clear fire1 watching carefully and turning broiler so that all parts may be equally browned4 ,the flesh side must be exposed to the fire the greater part of time1 as the skin side will brown quickly4 ,remove to a hot platter1 spread with soft butter1 and sprinkle with salt and pepper4 ,chickens are so apt to burn while broiling that many prefer to partially cook in oven4 ,place chicken in dripping-pan1 skin side down1 sprinkle with salt and pepper1 dot over with butter1 and bake fifteen minutes in hot oven2 then broil to finish cooking4 ,guinea chickens are becoming popular cooked in this way4 ,boiled ,fowl ,dress1 clean1 and truss a four-pound fowl1 tie in cheese-cloth1 place on trivet in a kettle1 half surround with boiling water1 cover1 and cook slowly until tender1 turning occasionally4 ,add salt the last hour of cooking4 ,serve with ,egg1 ,oyster1 or ,celery ,sauce4 ,it is not desirable to stuff a boiled fowl4 ,boiled ,capon with ,cauliflower ,sauce ,prepare and cook a capon same as ,boiled ,fowl1 and serve surrounded with ,cauliflower ,sauce and garnished with parsley4 ,chicken la ,providence ,prepare and boil a chicken1 following recipe for ,boiled ,fowl4 ,the liquor should be reduced to two cups1 and used for making sauce1 with two tablespoons each butter and flour cooked together4 ,add to sauce one-half cup each of cooked carrot 7cut in fancy shapes7 and green peas1 one teaspoon lemon juice1 yolks two eggs1 salt and pepper4 ,place chicken on hot platter1 surround with sauce1 and sprinkle chicken and sauce with one-half tablespoon finely chopped parsley4 ,stewed ,chicken with ,onions ,dress1 clean1 and cut in pieces for serving1 two chickens4 ,cook in a small quantity of water with eighteen tiny young onions4 ,remove chicken to serving dish as soon as tender1 and when onions are soft drain from stock and reduce stock to one and one-half cups4 ,make sauce of three tablespoons butter1 four tablespoons flour1 stock1 and one-half cup heavy cream2 then add yolks three eggs1 salt1 pepper1 and lemon juice to taste4 ,pour sauce over chicken and onions4 ,chicken la ,stanley ,melt one-fourth cup butter1 add one large onion thinly sliced1 and two broilers cut in pieces for serving2 cover1 and cook slowly ten minutes2 then add one cup ,chicken ,stock1 and cook until meat is tender4 ,remove chickens1 rub stock and onions through a sieve1 and add one and one-half tablespoons each butter and flour cooked together4 ,add cream to make sauce of the right consistency4 ,season with salt and pepper4 ,arrange chicken on serving dish1 pour around sauce1 and garnish dish with bananas cut in diagonal slices dipped in flour and sautd in butter4 ,chili ,con ,carni ,clean1 singe1 and cut in pieces for serving1 two young chickens4 ,season with salt and pepper1 and saut in butter4 ,remove seeds and veins from eight red peppers1 cover with boiling water1 and cook until soft2 mash1 and rub through a sieve4 ,add one teaspoon salt1 one onion finely chopped1 two cloves of garlic finely chopped1 the chicken1 and boiling water to cover4 ,cook until chicken is tender4 ,remove to serving dish1 and thicken sauce with three tablespoons each butter and flour cooked together2 there should be one and one-half cups sauce4 ,canned pimentoes may be used in place of red peppers4 ,roast ,chicken ,dress1 clean1 stuff1 and truss a chicken4 ,place on its back on rack in a dripping-pan1 rub entire surface with salt1 and spread breast and legs with three tablespoons butter1 rubbed until creamy and mixed with two tablespoons flour4 ,dredge bottom of pan with flour4 ,place in a hot oven1 and when flour is well browned1 reduce the heat1 then baste4 ,continue basting every ten minutes until chicken is cooked4 ,for basting1 use one-fourth cup butter1 melted in two-thirds cup boiling water1 and after this is gone1 use fat in pan1 and when necessary to prevent flour burning1 add one cup boiling water4 ,during cooking1 turn chicken frequently1 that it may brown evenly4 ,if a thick crust is desired1 dredge bird with flour two or three times during cooking4 ,if a glazed surface is preferred1 spread bird with butter1 omitting flour1 and do not dredge during baking4 ,when breast meat is tender1 bird is sufficiently cooked4 ,a four-pound chicken requires about one and one-half hours4 ,stuffing ,i #a cup cracker crumbs cup butter cup boiling water ,salt and ,pepper ,powdered sage1 summer savory1 or marjoram ,melt butter in water1 and pour over crackers1 to which seasonings have been added4 ,stuffing ,,ii #a cup cracker crumbs cup melted butter ,sage of ,poultry ,seasoning ,salt ,pepper cup scalded milk ,make same as ,stuffing ,i4 ,gravy ,pour off liquid in pan in which chicken has been roasted4 ,from liquid skim off four tablespoons fat2 return fat to pan1 and brown with four tablespoons flour2 add two cups stock in which giblets1 neck1 and tips of wings have been cooked4 ,cook five minutes1 season with salt and pepper1 then strain4 ,the remaining fat may be used1 in place of butter1 for frying potatoes1 or for basting when roasting another chicken4 ,for ,giblet ,gravy1 add to the above1 giblets 7heart1 liver1 and gizzard7 finely chopped4 ,braised ,chicken ,dress1 clean1 and truss a four-pound fowl4 ,try out two slices fat salt pork cut one-fourth inch thick2 remove scraps1 and add to fat five slices carrot cut in small cubes1 one-half sliced onion1 two sprigs thyme1 one sprig parsley1 and one bay leaf1 then cook ten minutes2 add two tablespoons butter1 and fry fowl1 turning often until surface is well browned4 ,place on trivet in a deep pan1 pour over fat1 and add two cups boiling water or ,chicken ,stock4 ,cover1 and bake in slow oven until tender1 basting often1 and adding more water if needed4 ,serve with a sauce made from stock in pan1 first straining and removing the fat4 ,chicken ,fricassee ,dress1 clean1 and cut up a fowl4 ,put in a kettle1 cover with boiling water1 and cook slowly until tender1 adding salt to water when chicken is about half done4 ,remove from water1 sprinkle with salt and pepper1 dredge with flour1 and saut in butter or pork fat4 ,arrange chicken on pieces of dry toast placed on a hot platter1 having wings and second joints opposite each other1 breast in centre of platter1 and drumsticks crossed just below second joints4 ,pour around ,white or ,brown ,sauce4 ,reduce stock to two cups1 strain1 and remove the fat4 ,melt three tablespoons butter1 add four tablespoons flour1 and pour on gradually one and one-half cups stock4 ,just before serving1 add one-half cup cream1 and salt and pepper to taste2 or make a sauce by browning butter and flour and adding two cups stock1 then seasoning with salt and pepper4 ,fowls1 which are always made tender by long cooking1 are frequently utilized in this way4 ,if chickens are employed1 they are sautd without previous boiling1 and allowed to simmer fifteen to twenty minutes in the sauce4 ,fried ,chicken ,fried chicken is prepared and cooked same as ,chicken ,fricassee1 with ,brown ,sauce1 chicken always being used1 never fowl4 ,fried ,chicken 7,southern ,style7 ,clean1 singe1 and cut in pieces for serving1 two young chickens4 ,plunge in cold water1 drain but do not wipe4 ,sprinkle with salt and pepper1 and coat thickly with flour1 having as much flour adhere to chicken as possible4 ,try out one pound fat salt pork cut in pieces1 and cook chicken slowly in fat until tender and well browned4 ,serve with ,white ,sauce made of half milk and half cream4 ,maryland ,chicken ,dress1 clean1 and cut up two chickens4 ,sprinkle with salt and pepper1 dip in flour1 egg1 and crumbs1 place in a well-greased dripping-pan1 and bake thirty minutes in a hot oven1 basting after first five minutes of cooking with one-third cup melted butter4 ,arrange on platter and pour over two cups ,cream ,sauce4 ,blanketed ,chicken ,split and clean two broilers4 ,place in dripping-pan and sprinkle with salt1 pepper1 two tablespoons green pepper finely chopped1 and one tablespoon chives finely cut4 ,cover with strips of bacon thinly cut1 and bake in a hot oven until chicken is tender4 ,remove to serving dish and pour around the following sauce3 ,to three tablespoons fat1 taken from dripping-pan1 add four tablespoons flour and one and one-half cups thin cream1 or half chicken stock and half cream may be used4 ,season with salt and pepper4 ,chicken la ,merango ,dress1 clean1 and cut up a chicken4 ,sprinkle with salt and pepper1 dredge with flour1 and saut in salt pork fat4 ,put in a stewpan1 cover with sauce1 and cook slowly until chicken is tender4 ,add one-half can mushrooms cut in quarters1 and cook five minutes4 ,arrange chicken on serving dish and pour around sauce2 garnish with parsley4 ,sauce cup butter #a tablespoon finely chopped onion #a slice carrot1 cut in cubes #a slice turnip1 cut in cubes cup flour #b cups boiling water cup stewed and strained tomato #a teaspoon salt teaspoon pepper ,few grains cayenne ,cook butter five minutes with vegetables4 ,add flour1 with salt1 pepper1 and cayenne1 and cook until flour is well browned4 ,add gradually water and tomato2 cook five minutes1 then strain4 ,baked ,chicken ,dress1 clean1 and cut up two chickens4 ,place in a dripping-pan1 sprinkle with salt and pepper1 dredge with flour1 and dot over with one-fourth cup butter4 ,bake thirty minutes in a hot oven1 basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water4 ,serve with gravy made by using fat in pan1 one-fourth cup flour1 one cup each ,chicken ,stock and cream1 salt and pepper4 ,planked ,chicken cup butter ,red pepper tablespoon each1 finely chopped ,green pepper ,parsley ,duchess potatoes #a teaspoon finely chopped onion clove garlic1 finely chopped #a teaspoon lemon juice #h mushroom caps ,cream the butter1 add pepper1 parsley1 onion1 garlic1 and lemon juice4 ,split a young chicken as for broiling1 place in dripping-pan1 sprinkle with salt and pepper1 dot over with butter1 and bake in a hot oven until nearly cooked4 ,butter plank1 arrange a border of ,duchess ,potatoes 7see p4 #cab7 close to edge of plank1 and remove chicken to plank4 ,clean1 peel1 and saut mushroom caps1 place on chicken1 spread over prepared butter1 and put in a very hot oven to brown potatoes and finish cooking chicken4 ,serve on the plank4 ,chicken ,gumbo ,dress1 clean1 and cut up a chicken4 ,sprinkle with salt and pepper1 dredge with flour1 and saut in pork fat4 ,fry one-half finely chopped onion in fat remaining in frying-pan4 ,add four cups sliced okra1 sprig of parsley1 and one-fourth red pepper finely chopped1 and cook slowly fifteen minutes4 ,add to chicken1 with one and one-half cups tomato1 three cups boiling water1 and one and one-half teaspoons salt4 ,cook slowly until chicken is tender1 then add one cup boiled rice4 ,chicken ,stew ,dress1 clean1 and cut up a fowl4 ,put in a stewpan1 cover with boiling water1 and cook slowly until tender1 adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked4 ,thicken stock with one-third cup flour diluted with enough cold water to pour easily4 ,serve with ,dumplings4 ,if desired richer1 butter may be added4 ,chicken ,pie ,dress1 clean1 and cut up two fowls or chickens4 ,put in a stewpan with one-half onion1 sprig of parsley1 and bit of bay leaf2 cover with boiling water1 and cook slowly until tender4 ,when chicken is half cooked1 add one-half tablespoon salt and one-eighth teaspoon pepper4 ,remove chicken1 strain stock1 skim off fat1 and then cook until reduced to four cups4 ,thicken stock with one-third cup flour diluted with enough cold water to pour easily4 ,place a small cup in centre of baking-dish1 arrange around it pieces of chicken1 removing some of the larger bones2 pour over gravy1 and cool4 ,cover with pie-crust in which several incisions have been made1 that there may be an outlet for escape of steam and gases4 ,wet edge of crust and put around a rim1 having rim come close to edge4 ,bake in a moderate oven until crust is well risen and browned4 ,roll remnants of pastry and cut in diamond-shaped pieces1 bake1 and serve with pie when reheated4 ,if puff paste is used1 it is best to bake top separately4 ,chicken ,curry #c lb4 chicken cup butter #b onions #a tablespoon curry powder #b teaspoons salt #a teaspoon vinegar ,clean1 dress1 and cut chicken in pieces for serving4 ,put butter in a hot frying-pan1 add chicken1 and cook ten minutes2 then add liver and gizzard and cook ten minutes longer4 ,cut onions in thin slices1 and add to chicken with curry powder and salt4 ,add enough boiling water to cover1 and simmer until chicken is tender4 ,remove chicken2 strain1 and thicken liquor with flour diluted with enough cold water to pour easily4 ,pour gravy over chicken1 and serve with a border of rice or ,turkish ,pilaf4 ,chicken en ,casserole ,cut two small1 young chickens in pieces for serving4 ,season with salt and pepper1 brush over with melted butter1 and bake in a casserole dish twelve minutes4 ,parboil one-third cup carrots cut in strips five minutes1 drain1 and fry with one tablespoon finely chopped onion and four thin slices bacon cut in narrow strips4 ,add one and one-third cups ,brown ,sauce and two-thirds cup potato balls4 ,add to chicken1 with three tablespoons ,sherry wine1 salt and pepper to taste4 ,cook in a moderate oven twenty minutes1 or until chicken is tender4 ,if small casserole dishes are used allow but one chicken to each dish4 ,breslin ,potted ,chicken ,dress1 clean1 and truss a broiler4 ,put in a casserole dish1 brush over with two and one-half tablespoons melted butter1 put on cover1 and bake twenty minutes2 then add one cup stock and cook until chicken is tender4 ,thicken stock with one tablespoon1 each1 butter and flour cooked together1 and add one-half cup cooked potato balls1 one-third cup canned string beans1 cut in small pieces1 one-third cup cooked carrot1 cut in fancy shapes1 and six sautd mushroom caps4 ,jellied ,chicken ,dress1 clean1 and cut up a four-pound fowl4 ,put in a stewpan with two slices onion1 cover with boiling water1 and cook slowly until meat falls from bones4 ,when half cooked1 add one-half tablespoon salt4 ,remove chicken2 reduce stock to three-fourths cup1 strain1 and skim off fat4 ,decorate bottom of a mould with parsley and slices of hard-boiled eggs4 ,pack in meat freed from skin and bone and sprinkled with salt and pepper4 ,pour on stock and place mould under heavy weight4 ,keep in a cold place until firm4 ,in summer it is necessary to add one teaspoon dissolved granulated gelatine to stock4 ,chickens' ,livers with ,madeira ,sauce ,clean and separate livers1 sprinkle with salt and pepper1 dredge with flour1 and saut in butter4 ,brown two tablespoons butter1 add two and one-half tablespoons flour1 and when well browned add gradually one cup ,brown ,stock2 then add two tablespoons ,madeira wine1 and reheat livers in sauce4 ,chickens' ,livers with ,bacon ,clean livers and cut each liver in six pieces4 ,wrap a thin slice of bacon around each piece and fasten with a small skewer4 ,put in a broiler1 place over a dripping-pan1 and bake in a hot oven until bacon is crisp1 turning once during cooking4 ,sautd ,chickens' ,livers ,cut one slice bacon in small pieces and cook five minutes with two tablespoons butter4 ,remove bacon1 add one finely chopped shallot1 and fry two minutes2 then add six chickens' livers cleaned and separated1 and cook two minutes4 ,add two tablespoons flour1 one cup ,brown ,stock1 one teaspoon lemon juice1 and one-fourth cup sliced mushrooms4 ,cook two minutes1 turn into a serving dish1 and sprinkle with finely chopped parsley4 ,chickens' ,livers with ,curry ,clean and separate livers4 ,dip in seasoned crumbs1 egg1 and crumbs1 and saut in butter4 ,remove livers1 and to fat in pan add two tablespoons butter1 one-half tablespoon finely chopped onion1 and cook five minutes4 ,add two tablespoons flour mixed with one-half teaspoon curry powder and one cup stock4 ,strain sauce over livers1 and serve around livers ,rice ,timbales4 ,boiled ,turkey ,prepare and cook same as ,boiled ,fowl4 ,serve with ,oyster or ,celery ,sauce4 ,roast ,turkey ,dress1 clean1 stuff1 and truss a ten-pound turkey 7see pages #bdb-bdd74 ,place on its side on rack in a dripping-pan1 rub entire surface with salt1 and spread breast1 legs1 and wings with one-third cup butter1 rubbed until creamy and mixed with one-fourth cup flour4 ,dredge bottom of pan with flour4 ,place in a hot oven1 and when flour on turkey begins to brown1 reduce heat1 baste with fat in pan1 and add two cups boiling water4 ,continue basting every fifteen minutes until turkey is cooked1 which will require about three hours4 ,for basting1 use one-half cup butter melted in one-half cup boiling water1 and after this is used baste with fat in pan4 ,during cooking turn turkey frequently1 that it may brown evenly4 ,if turkey is browning too fast1 cover with buttered paper to prevent burning4 ,remove string and skewers before serving4 ,garnish with parsley1 or celery tips1 or curled celery and rings and discs of carrots strung on fine wire4 ,for stuffing1 use double the quantities given in recipes under ,roast ,chicken4 ,if stuffing is to be served cold1 add one beaten egg4 ,turkey is often roasted with ,chestnut ,stuffing1 ,oyster ,stuffing1 or ,turkey ,stuffing 7,swedish ,style74 ,chestnut ,stuffing #c cups ,french chestnuts cup butter #a teaspoon salt teaspoon pepper cup cream #a cup cracker crumbs ,shell and blanch chestnuts4 ,cook in boiling salted water until soft4 ,drain and mash1 using a potato ricer4 ,add one-half the butter1 salt1 pepper1 and cream4 ,melt remaining butter1 mix with cracker crumbs1 then combine mixtures4 ,oyster ,stuffing #c cups stale bread crumbs cup melted butter ,salt and pepper ,few drops onion juice #a pint oysters ,mix ingredients in the order given1 add oysters1 cleaned and drained from their liquor4 ,turkey ,stuffing 7,swedish ,style7 #b cups stale bread crumbs cup melted butter cup raisins1 seeded and cut in pieces cup ,english walnut meats1 broken in pieces ,salt and pepper ,sage ,mix ingredients in the order given4 ,gravy ,pour off liquid in pan in which turkey has been roasted4 ,from liquid skim off six tablespoons fat2 return fat to pan and brown with six tablespoons flour2 pour on gradually three cups stock in which giblets1 neck1 and tips of wings have been cooked1 or use liquor left in pan4 ,cook five minutes1 season with salt and pepper2 strain4 ,for ,giblet ,gravy add to the above1 giblets 7heart1 liver1 and gizzard7 finely chopped4 ,chestnut ,gravy ,to two cups thin ,turkey ,gravy add three-fourths cup cooked and mashed chestnuts4 ,to ,carve ,turkey ,bird should be placed on back1 with legs at right of platter for carving4 ,introduce carving fork across breastbone1 hold firmly in left hand1 and with carving knife in right hand cut through skin between leg and body1 close to body4 ,with knife pull back leg and disjoint from body4 ,then cut off wing4 ,remove leg and wing from other side4 ,separate second joints from drumsticks and divide wings at joints4 ,carve breast meat in thin crosswise slices4 ,under back on either side of backbone may be found two small1 oyster-shaped pieces of dark meat1 which are dainty tidbits4 ,chicken and fowl are carved in the same way4 ,for a small family carve but one side of a turkey1 that remainder may be left in better condition for second serving4 ,roast ,goose with ,potato ,stuffing ,singe1 remove pinfeathers1 wash and scrub a goose in hot soapsuds2 then draw 7which is removing inside contents74 ,wash in cold water and wipe4 ,stuff1 truss1 sprinkle with salt and pepper1 and lay six thin strips fat salt pork over breast4 ,place on rack in dripping-pan1 put in hot oven1 and bake two hours4 ,baste every fifteen minutes with fat in pan4 ,remove pork last half-hour of cooking4 ,place on platter1 cut string1 and remove string and skewers4 ,garnish with watercress and bright red cranberries4 ,serve with ,apple ,sauce4 ,potato ,stuffing #b cups hot mashed potato #a cups soft stale bread crumbs cup finely chopped fat salt pork #a finely chopped onion cup butter #a egg #a teaspoons salt #a teaspoon sage ,add to potato1 bread crumbs1 butter1 egg1 salt1 and sage2 then add pork and onion4 ,goose ,stuffing 7,chestnut7 tablespoon finely chopped shallot #c tablespoons butter lb4 sausage meat #ab canned mushrooms1 finely chopped #a cup chestnut pure cup stale bread crumbs tablespoon finely chopped parsley #bd ,french chestnuts cooked and left whole ,salt and pepper ,cook shallot with butter five minutes1 add sausage meat1 and cook two minutes1 then add mushrooms1 chestnut pure1 parsley1 and salt and pepper4 ,heat to boiling-point1 add bread crumbs and whole chestnuts4 ,cool mixture before stuffing goose4 ,illustration3 ,,roast ,,turkey ,,garnished ,,for ,,serving4--,page #bed4 ,illustration3 ,,duck ,,stuffed ,,and ,,trussed ,,for ,,roasting4--,page #beg4 ,illustration3 ,,stuffed ,,egg ,,plant4--,page #bic4 ,illustration3 ,,pur,e ,,of ,,spinach4--,page #cjj4 ,to ,truss a ,goose ,a goose1 having short legs1 is trussed differently from chicken1 fowl1 and turkey4 ,after inserting skewers1 wind string twice around one leg bone1 then around other leg bone1 having one inch space of string between legs4 ,draw legs with both ends of string close to back1 cross string under back1 then fasten around skewers and tie in a knot4 ,roast ,wild ,duck ,dress and clean a wild duck and truss as goose4 ,place on rack in dripping-pan1 sprinkle with salt and pepper1 and cover breast with two very thin slices fat salt pork4 ,bake twenty to thirty minutes in a very hot oven1 basting every five minutes with fat in pan2 cut string and remove string and skewers4 ,serve with ,orange or ,olive ,sauce4 ,currant jelly should accompany a duck course4 ,domestic ducks should always be well cooked1 requiring little more than twice the time allowed for wild ducks4 ,ducks are sometimes stuffed with apples1 pared1 cored1 and cut in quarters1 or three small onions may be put in body of duck to improve flavor4 ,neither apples nor onions are to be served4 ,if a stuffing to be eaten is desired1 cover pieces of dry bread with boiling water2 as soon as bread has absorbed water1 press out the water2 season bread with salt1 pepper1 melted butter1 finely chopped onion1 or use ,duck ,stuffing 7,peanut7 cup cracker crumbs cup shelled peanuts1 finely chopped cup heavy cream #b tablespoons butter ,few drops onion juice ,salt and pepper ,cayenne ,mix ingredients in the order given4 ,braised ,duck ,tough ducks are sometimes steamed one hour1 and then braised in same manner as chicken4 ,broiled ,quail ,follow recipe for ,broiling ,chicken1 allowing eight minutes for cooking4 ,serve on pieces of toast1 and garnish with parsley and thin slices of lemon4 ,currant jelly or ,rice ,croquettes with ,jelly should accompany this course4 ,roast ,quail ,dress1 clean1 lard1 and truss a quail4 ,bake same as ,larded ,grouse1 allowing fifteen to twenty minutes for cooking4 ,larded ,grouse ,clean1 remove pinions1 and if it be tough the skin covering breast4 ,lard breast and insert two lardoons in each leg4 ,truss1 and place on trivet in small shallow pan2 rub with salt1 brush over with melted butter1 dredge with flour1 and surround with trimmings of fat salt pork4 ,bake twenty to twenty-five minutes in a hot oven1 basting three times4 ,arrange on platter1 remove string and skewers1 pour around ,bread ,sauce1 and sprinkle bird and sauce with coarse brown bread crumbs4 ,garnish with parsley4 ,breast of ,grouse ,saut ,chasseur ,remove breasts from pair of grouse1 and saut in butter4 ,when partially cooked1 season with salt and pepper4 ,break carcasses in pieces1 cover with cold water1 add carrot1 celery1 onion1 parsley1 and bay leaf1 and cook until stock is reduced to three-fourths cup4 ,arrange grouse on a serving dish1 and pour around a sauce made of three tablespoons butter1 four and one-half tablespoons flour1 stock made from grouse1 and three-fourths cup stewed and strained tomatoes4 ,season with salt1 cayenne1 and lemon juice1 and add one teaspoon finely chopped parsley1 and one-half cup canned mushrooms cut in slices4 ,broiled or ,roasted ,plover ,plover is broiled or roasted same as quail4 ,potted ,pigeons ,clean1 stuff1 and truss six pigeons1 place upright in a stewpan1 and add one quart boiling water in which celery has been cooked4 ,cover1 and cook slowly three hours or until tender2 or cook in oven in a covered earthen dish4 ,remove from water1 cool slightly1 sprinkle with salt and pepper1 dredge with flour1 and brown entire surface in pork fat4 ,make a sauce with one-fourth cup1 each1 butter and flour cooked together and stock remaining in pan2 there should be two cups4 ,place each bird on a slice of dry toast1 and pour gravy over all4 ,garnish with parsley4 ,stuffing #a cup hot riced potatoes teaspoon salt teaspoon pepper teaspoon marjoram or summer savory ,few drops onion juice #a tablespoon butter cup soft stale bread crumbs soaked in some of the celery water and wrung in cheese-cloth ,yolk #a egg ,mix ingredients in order given4 ,broiled ,venison ,steak ,follow recipe for ,broiled ,beefsteak4 ,serve with ,matre d',htel ,butter4 ,venison should always be cooked rare4 ,venison ,steaks1 ,sautd1 ,cumberland ,sauce ,cut venison steaks in circular pieces and use trimmings for the making of stock4 ,saut steaks in hot buttered frying-pan and serve with ,cumberland ,sauce4 ,soak two tablespoons citron1 cut in julienne-shaped pieces1 two tablespoons glacd cherries1 and one tablespoon ,sultana raisins1 in ,port wine for several hours4 ,drain and cook fruit five minutes in one-third cup ,port wine4 ,add one-half tumbler currant jelly1 and1 as soon as jelly is dissolved1 add one and one-third cups ,brown ,sauce1 and two tablespoons shredded almonds4 ,venison ,steak1 ,chestnut ,sauce ,wipe steak1 sprinkle with salt and pepper1 place on a greased broiler1 and broil five minutes4 ,remove to hot platter and pour over ,chestnut ,sauce4 ,fry one-half onion and six slices carrot1 cut in small pieces1 in two tablespoons butter1 five minutes1 add three tablespoons flour1 and stir until well browned2 then add one and one-half cups ,brown ,stock1 a sprig of parsley1 a bit of bay leaf1 eight peppercorns1 and one teaspoon salt4 ,let simmer twenty minutes1 strain1 then add three tablespoons ,madeira wine1 one cup boiled ,french chestnuts1 and one tablespoon butter4 ,venison ,cutlets ,clean and trim slices of venison cut from loin4 ,sprinkle with salt and pepper1 brush over with melted butter or olive oil1 and roll in soft stale bread crumbs4 ,place in a broiler and broil five minutes1 or saut in butter4 ,serve with ,port ,wine ,sauce4 ,roast ,leg of ,venison ,prepare and cook as ,roast ,lamb1 allowing less time that it may be cooked rare4 ,saddle of ,venison ,clean and lard a saddle of venison4 ,cook same as ,saddle of ,mutton4 ,serve with ,currant ,jelly ,sauce4 ,belgian ,hare la ,maryland ,follow directions for ,chicken la ,maryland 7see p4 #bdi74 ,bake forty minutes1 basting with bacon fat in place of butter4 ,belgian ,hare1 ,sour ,cream ,sauce ,clean and split a hare4 ,lard back and hind legs1 and season with salt and pepper4 ,cook eight slices carrot cut in small pieces and one-half small onion in two tablespoons bacon fat five minutes4 ,add one cup ,brown ,stock1 and pour around hare in pan4 ,bake forty-five minutes1 basting often4 ,add one cup heavy cream and the juice of one lemon4 ,cook fifteen minutes longer1 and baste every five minutes4 ,remove to serving dish1 strain sauce1 thicken1 season with salt and pepper1 and pour around hare4 ,,ways ,,of ,,warming ,,over ,,poultry ,,and ,,game ,creamed ,chicken #a cups cold cooked chicken1 cut in dice #a cup ,white ,sauce ,,ii teaspoon celery salt ,heat chicken dice in sauce1 to which celery salt has been added4 ,creamed ,chicken with ,mushrooms ,add to ,creamed ,chicken one-fourth cup mushrooms cut in slices4 ,chicken with ,potato ,border ,serve ,creamed ,chicken in ,potato ,border4 ,chicken in ,baskets ,to three cups hot mashed potatoes add three tablespoons butter1 one teaspoon salt1 yolks of three eggs slightly beaten1 and enough milk to moisten4 ,shape in form of small baskets1 using a pastry bag and tube4 ,brush over with white of egg slightly beaten1 and brown in oven4 ,fill with ,creamed ,chicken4 ,form handles for baskets of parsley4 ,chicken and ,oysters la ,mtropole cup butter cup flour teaspoon salt teaspoon pepper #b cups cream #b cups cold cooked chicken1 cut in dice #a pint oysters1 cleaned and rained cup finely chopped celery ,make a sauce of first five ingredients1 add chicken dice and oysters2 cook until oysters are plump4 ,serve sprinkled with celery4 ,luncheon ,chicken #a cups cold cooked chicken1 cut in small dice #b tablespoons butter #a slice carrot1 cut in small cubes #a slice onion #b tablespoons flour #a cup ,chicken ,stock ,salt ,pepper cup buttered cracker crumbs #d eggs ,cook butter five minutes with vegetables1 add flour1 and gradually the stock4 ,strain1 add chicken dice1 and season with salt and pepper4 ,turn on a slightly buttered platter and sprinkle with cracker crumbs4 ,make four nests1 and in each nest slip an egg2 cover eggs with crumbs1 and bake in a moderate oven until whites of eggs are firm4 ,blanquette of ,chicken #b cups cold cooked chicken1 cut in strips #a cup ,white ,sauce ,,ii #a tablespoon finely chopped parsley ,yolks #b eggs #b tablespoons milk ,add chicken to sauce2 when well heated1 add yolks of eggs slightly beaten1 diluted with milk4 ,cook two minutes1 then add parsley4 ,scalloped ,chicken ,butter a baking-dish4 ,arrange alternate layers of cold1 cooked sliced chicken and boiled macaroni or rice4 ,pour over ,white1 ,brown1 or ,tomato ,sauce1 cover with buttered cracker crumbs1 and bake in a hot oven until crumbs are brown4 ,mock ,terrapin #a cups cold cooked chicken or veal1 cut in dice #a cup ,white ,sauce ,i ,yolks #b 8hard-boiled0 eggs1 finely chopped ,whites #b 8hard-boiled0 eggs1 chopped #c tablespoons ,sherry wine teaspoon salt ,few grains cayenne ,add to sauce1 chicken1 yolks and whites of eggs1 salt1 and cayenne2 cook two minutes1 and add wine4 ,chicken ,souffl #b cups scalded milk cup butter cup flour #a teaspoon salt teaspoon pepper cup stale soft bread crumbs #b cups cold cooked chicken1 finely chopped ,yolks #c eggs1 well beaten #a tablespoon finely chopped parsley ,whites #c eggs1 beaten stiff ,make a sauce of first five ingredients1 add bread crumbs1 and cook two minutes2 remove from fire1 add chicken1 yolks of eggs1 and parsley1 then fold in whites of eggs4 ,turn in a buttered pudding-dish1 and bake thirty-five minutes in a slow oven4 ,serve with ,white ,mushroom ,sauce4 ,veal may be used in place of chicken4 ,chicken ,hollandaise #a tablespoons butter #a teaspoon finely chopped onion #b tablespoons corn-starch #a cup chicken stock #a teaspoon lemon juice cup finely chopped celery teaspoon salt ,few grains paprika #a cup cold cooked chicken1 cut in small cubes ,yolk #a egg ,cook butter and onion five minutes1 add corn-starch and stock gradually4 ,add lemon juice1 celery1 salt1 paprika1 and chicken2 when well heated1 add yolk of egg slightly beaten1 and cook one minute4 ,serve with buttered ,graham toast4 ,chicken ,chartreuse ,prepare and cook same as ,casserole of ,rice and ,meat1 using chicken in place of lamb or veal4 ,season chicken with salt1 pepper1 celery salt1 onion juice1 and one-half teaspoon finely chopped parsley4 ,scalloped ,turkey ,make one cup of sauce1 using two tablespoons butter1 two tablespoons flour1 one-fourth teaspoon salt1 few grains of pepper1 and one cup stock 7obtained by cooking in water bones and skin of a roast turkey74 ,cut remnants of cold roast turkey in small pieces2 there should be one and one-half cups4 ,sprinkle bottom of buttered baking-dish with seasoned cracker crumbs1 add turkey meat1 pour over sauce1 and sprinkle with buttered cracker crumbs4 ,bake in a hot oven until crumbs are brown4 ,turkey1 chicken1 or veal may be used separately or in combination4 ,minced ,turkey ,to one cup cold roast turkey1 cut in small dice1 add one-third cup soft stale bread crumbs4 ,make one cup sauce1 using two tablespoons butter1 two tablespoons flour1 and one cup stock 7obtained by cooking bones and skin of a roast turkey74 ,season with salt1 pepper1 and onion juice4 ,heat turkey and bread crumbs in sauce4 ,serve on small pieces of toast1 and garnish with poached eggs and toast points4 ,salmi of ,duck ,cut cold roast duck in pieces for serving4 ,reheat in ,spanish ,sauce4 ,spanish ,sauce4 ,melt one-fourth cup butter1 add one tablespoon finely chopped onion1 a stalk of celery1 two slices carrot cut in pieces1 and two tablespoons finely chopped lean raw ham4 ,cook until butter is brown1 then add one-fourth cup flour1 and when well browned add two cups ,consomm1 bit of bay leaf1 sprig of parsley1 blade of mace1 two cloves1 one-half teaspoon salt1 and one-eighth teaspoon pepper2 cook five minutes4 ,strain1 add duck1 and when reheated add ,sherry wine1 stoned olives1 and mushrooms cut in quarters4 ,arrange on dish for serving1 and garnish with olives and mushrooms4 ,grouse may be used in place of duck4 ,,chapter ,,xviii ,,fish ,,and ,,meat ,,sauces ,the ,french chef keeps always on hand four sauces1--,white1 ,brown1 ,bchamel1 and ,tomato1--and with these as a basis is able to make kinds innumerable4 ,butter and flour are usually cooked together for thickening sauces4 ,when not browned1 it is called roux2 when browned1 brown roux4 ,the ,french mix butter and flour together1 put in saucepan1 place over fire1 stir for five minutes2 set aside to cool1 again place over fire1 and add liquid1 stirring constantly until thick and smooth4 ,butter and flour for brown sauces are cooked together much longer1 and watched carefully lest butter should burn4 ,the ,american cook makes sauce by stirring butter in saucepan until melted and bubbling1 adds flour and continues stirring1 then adds liquid1 gradually stirring or beating until the boiling-point is reached4 ,for ,brown ,sauce1 butter should be stirred until well browned2 flour should be added and stirred with butter until both are browned before the addition of liquid4 ,the secret in making a ,brown ,sauce is to have butter and flour well browned before adding liquid4 ,it is well worth remembering that a sauce of average thickness is made by allowing two tablespoons each of butter and flour to one cup liquid1 whether it be milk1 stock1 or tomato4 ,for ,brown ,sauce a slightly larger quantity of flour is necessary1 as by browning flour its thickening property is lessened1 its starch being changed to dextrine4 ,when sauces are set away1 put a few bits of butter on top to prevent crust from forming4 ,thin ,white ,sauce #b tablespoons butter #a tablespoons flour #a cup scalded milk teaspoon salt ,few grains pepper ,put butter in saucepan1 stir until melted and bubbling2 add flour mixed with seasonings1 and stir until thoroughly blended4 ,pour on gradually the milk1 adding about one-third at a time1 stirring until well mixed1 then beating until smooth and glossy4 ,if a wire whisk is used1 all the milk may be added at once4 ,cream ,sauce ,make same as ,thin ,white ,sauce1 using cream instead of milk4 ,white ,sauce ,i #b tablespoons butter #b tablespoons flour #a cup milk teaspoon salt ,few grains pepper ,make same as ,thin ,white ,sauce4 ,white ,sauce ,,ii #b tablespoons butter #c tablespoons flour #a cup milk teaspoon salt ,few grains pepper ,make same as ,thin ,white ,sauce4 ,thick ,white ,sauce 7for ,cutlets and ,croquets7 #b tablespoons butter cup corn-starch or cup flour #a cup milk teaspoon salt ,few grains pepper ,make same as ,thin ,white ,sauce4 ,velout ,sauce #b tablespoons butter #b tablespoons flour #a cup ,white ,stock teaspoon salt ,few grains pepper ,make same as ,thin ,white ,sauce4 ,sauce ,allemande ,to ,velout ,sauce add one teaspoon lemon juice and yolk one egg4 ,soubise ,sauce #b cups sliced onions #a cup ,velout ,sauce cup cream or milk ,salt and pepper ,cover onions with boiling water1 cook five minutes1 drain1 again cover with boiling water1 and cook until soft2 drain1 and rub through a sieve4 ,add to sauce with cream4 ,season with salt and pepper4 ,serve with mutton1 pork chops1 or 8hard-boiled0 eggs4 ,drawn ,butter ,sauce cup butter #c tablespoons flour #a cups hot water teaspoon salt teaspoon pepper ,melt one-half the butter1 add flour with seasonings1 and pour on gradually hot water4 ,boil five minutes1 and add remaining butter in small pieces4 ,to be served with boiled or baked fish4 ,shrimp ,sauce ,to ,drawn ,butter ,sauce add one egg yolk and one-half can shrimps cleaned and cut in pieces4 ,caper ,sauce ,to ,drawn ,butter ,sauce add one-half cup capers drained from their liquor4 ,serve with boiled mutton4 ,egg ,sauce ,i ,to ,drawn ,butter ,sauce add two 8hard-boiled0 eggs cut in one-fourth inch slices4 ,egg ,sauce ,,ii ,to ,drawn ,butter ,sauce add beaten yolks of two eggs and one teaspoon lemon juice4 ,brown ,sauce ,i #b tablespoons butter slice onion #c tablespoons flour #a cup ,brown ,stock teaspoon salt teaspoon pepper ,cook onion in butter until slightly browned2 remove onion and stir butter constantly until well browned2 add flour mixed with seasonings1 and brown the butter and flour2 then add stock gradually4 ,brown ,sauce ,,ii 7,espagnole7 cup butter #a slice carrot #a slice onion ,bit of bay leaf ,sprig of thyme ,sprig of parsley #f peppercorns #e tablespoons flour #b cups ,brown ,stock ,salt and pepper ,cook butter with carrot1 onion1 bay leaf1 thyme1 parsley1 and peppercorns1 until brown1 stirring constantly1 care being taken that butter is not allowed to burn2 add flour1 and when well browned1 add stock gradually4 ,bring to boiling-point1 strain1 and season with salt and pepper4 ,brown ,mushroom ,sauce ,i ,to one cup ,brown ,sauce add one-fourth can mushrooms1 drained1 rinsed1 and cut in quarters or slices4 ,brown ,mushroom ,sauce ,,ii #a can mushrooms cup butter tablespoon lemon juice cup flour #b cups ,consomm or ,brown ,stock ,salt and pepper ,drain and rinse mushrooms and chop finely one-half of same4 ,cook five minutes with butter and lemon juice2 drain2 brown the butter1 add flour1 and when well browned1 add gradually ,consomm4 ,cook fifteen minutes1 skim1 add remaining mushrooms cut in quarters or slices1 and cook two minutes4 ,season with salt and pepper4 ,use fresh mushrooms in place of canned ones when possible4 ,sauce ,piquante ,to one cup ,brown ,sauce add one tablespoon vinegar1 one-half small shallot finely chopped1 one tablespoon each chopped capers and pickle1 and a few grains of cayenne4 ,olive ,sauce ,remove stones from ten olives1 leaving meat in one piece4 ,cover with boiling water and cook five minutes4 ,drain olives1 and add to two cups ,brown ,sauce ,i or ,,ii4 ,orange ,sauce cup butter cup flour #a cups ,brown ,stock teaspoon salt ,few grains cayenne ,juice #b oranges #b tablespoons ,sherry wine ,rind of #a orange1 cut in fancy shapes ,brown the butter1 add flour1 with salt and cayenne1 and stir until well browned4 ,add stock gradually1 and just before serving1 orange juice1 ,sherry1 and pieces of rind4 ,sauce l',italienne ,onion #b tablespoons each1 finely chopped ,carrot ,lean raw ham #ab peppercorns #b cloves ,sprig marjoram #b tablespoons butter #b tablespoons flour #a cup ,brown ,stock #a cups white wine tablespoon finely chopped parsley ,cook first six ingredients with butter five minutes1 add flour1 and stir until well browned2 then add gradually stock and wine4 ,strain1 reheat1 and after pouring around fish sprinkle with parsley4 ,champagne ,sauce ,simmer two cups ,espagnole ,sauce until reduced to one and one-half cups4 ,add two tablespoons mushroom liquor1 one-half cup champagne1 and one tablespoon powdered sugar4 ,tomato ,sauce ,i 7without ,stock7 can tomatoes or #a cups fresh stewed tomatoes #a slice onion #c tablespoons butter #c tablespoons flour teaspoon salt teaspoon pepper ,cook onion with tomatoes fifteen minutes1 rub through a strainer1 and add to butter and flour 7to which seasonings have been added7 cooked together4 ,if tomatoes are very acid1 add a few grains of soda4 ,if tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes4 ,tomato ,sauce ,,ii can tomatoes #a teaspoon sugar #h peppercorns ,bit of bay leaf teaspoon salt #d tablespoons butter #d tablespoons flour #a cup ,brown ,stock ,cook tomatoes twenty minutes with sugar1 peppercorns1 bay leaf1 and salt2 rub through a strainer1 and add stock4 ,brown the butter1 add flour1 and when well browned1 gradually add hot liquid4 ,tomato ,sauce ,,iii cup butter #a slice carrot #a slice onion ,bit of bay leaf ,sprig of thyme ,sprig of parsley #a cup stewed and strained tomatoes #a cup ,brown ,stock ,salt and pepper cup flour ,brown the butter with carrot1 onion1 bay leaf1 thyme1 and parsley2 remove seasonings1 add flour1 stir until well browned1 then add tomatoes and stock4 ,bring to boiling-point1 and strain4 ,tomato and ,mushroom ,sauce #b slices chopped bacon or small quantity uncooked ham #a slice onion #f slices carrot #a bay leaf #b sprigs thyme ,sprig of parsley #b cloves teaspoon peppercorns ,few gratings nutmeg #c tablespoons flour can tomatoes #a cups ,brown ,stock ,salt and pepper can mushrooms ,cook bacon1 onion1 and carrot five minutes2 add bay leaf1 thyme1 parsley1 cloves1 peppercorns1 nutmeg1 and tomatoes1 and cook five minutes4 ,add flour diluted with enough cold water to pour2 as it thickens1 dilute with stock4 ,cover1 and cook in oven one hour4 ,strain1 add salt and pepper to taste1 and one-half can mushrooms1 drained from their liquor1 rinsed1 and cut in quarters2 then cook two minutes4 ,use fresh mushrooms in place of canned ones when possible4 ,tomato ,cream ,sauce can tomatoes ,sprig of thyme #a stalk celery #a slice onion ,bit of bay leaf #a cup ,white ,sauce ,i teaspoon salt ,few grains cayenne teaspoon soda ,cook tomatoes twenty minutes with seasonings2 rub through a strainer1 add soda1 then ,white ,sauce4 ,serve with ,baked ,fish or ,lobster ,cutlets4 ,spanish ,sauce #b tablespoons finely chopped lean raw ham #b tablespoons chopped celery #b tablespoons chopped carrot #a tablespoon chopped onion cup butter cup flour #a cups ,brown ,stock cup stewed and strained tomatoes ,salt and pepper ,cook ham and vegetables with butter until butter is well browned2 add flour1 stock1 and tomatoes2 cook five minutes1 then strain4 ,season with salt and pepper4 ,bchamel ,sauce #a cups ,white ,stock #a slice onion #a slice carrot ,bit of bay leaf ,sprig of parsley #f peppercorns cup butter cup flour #a cup scalded milk teaspoon salt teaspoon pepper ,cook stock twenty minutes with onion1 carrot1 bay leaf1 parsley1 and peppercorns1 then strain2 there should be one cupful4 ,melt the butter1 add flour1 and gradually hot stock and milk4 ,season with salt and pepper4 ,yellow ,bchamel ,sauce ,to two cups ,bchamel ,sauce add yolks of three eggs slightly beaten1 first diluting eggs with small quantity of hot sauce1 then adding gradually to remaining sauce4 ,this prevents the sauce from having a curdled appearance4 ,olive and ,almond ,sauce #c tablespoons butter #c tablespoons flour #a cup ,white ,stock cup cream cup shredded almonds #a teaspoon beef extract #h olives 7stoned and cut in quarters7 tablespoon lemon juice teaspoon salt ,few grains cayenne ,melt butter1 add flour1 and pour on gradually ,white ,stock4 ,just before serving add remaining ingredients4 ,serve with boiled or steamed fish4 ,oyster ,sauce #a pint oysters cup butter cup flour #a cup milk or ,chicken ,stock ,salt ,pepper ,oyster liquor ,wash oysters1 reserve liquor1 heat1 strain1 add oysters1 and cook until plump4 ,remove oysters1 and make a sauce of butter1 flour1 oyster liquor1 and milk4 ,add oysters1 and season with salt and pepper4 ,cucumber ,sauce ,i ,grate two cucumbers1 drain1 and season with salt1 pepper1 and vinegar4 ,serve with ,broiled ,fish4 ,cucumber ,sauce ,,ii ,beat one-half cup heavy cream until stiff1 and add one-fourth teaspoon salt1 few grains pepper1 and gradually two tablespoons vinegar2 then add one cucumber1 pared1 chopped1 and drained4 ,celery ,sauce #c cups celery1 cut in thin slices #b cups ,thin ,white ,sauce ,wash and scrape celery before cutting into pieces4 ,cook in boiling salted water until soft1 drain1 rub through a sieve1 and add to sauce4 ,celery sauce is often made from the stock in which fowl or turkey has been boiled1 or with one-half stock and one-half milk4 ,suprme ,sauce cup butter cup flour #a cups hot ,chicken ,stock cup hot cream #a tablespoon mushroom liquor teaspoon lemon juice ,salt and pepper ,make same as ,thin ,white ,sauce1 and add seasonings4 ,matre d',htel ,butter cup butter teaspoon salt teaspoon pepper tablespoon finely chopped parsley tablespoon lemon juice ,put butter in a bowl1 and with small wooden spoon work until creamy4 ,add salt1 pepper1 and parsley1 then lemon juice very slowly4 ,tartar ,sauce #a tablespoon vinegar #a teaspoon lemon juice teaspoon salt #a tablespoon ,worcestershire ,sauce cup butter ,the ,boston ,cook ,book ,mix vinegar1 lemon juice1 salt1 and ,worcestershire ,sauce in a small bowl1 and heat over hot water4 ,brown the butter in an omelet pan1 and strain into first mixture4 ,lemon ,butter cup butter #a tablespoon lemon juice ,cream the butter1 and add slowly lemon juice4 ,anchovy ,butter cup butter ,anchovy essence ,cream the butter and add ,anchovy essence to taste4 ,lobster ,butter cup butter ,lobster coral ,clean1 wipe1 and force coral through a fine sieve4 ,put in a mortar with butter1 and pound until well blended4 ,this butter is used in ,lobster ,soup and ,sauces to give color and richness4 ,hollandaise ,sauce ,i cup butter ,yolks #b eggs #a tablespoon lemon juice teaspoon salt ,few grains cayenne cup boiling water ,put butter in a bowl1 cover with cold water1 and wash1 using a spoon4 ,divide in three pieces2 put one piece in a saucepan with yolks of eggs and lemon juice1 place saucepan in a larger one containing boiling water1 and stir constantly with a wire whisk until butter is melted2 then add second piece of butter1 and1 as it thickens1 third piece4 ,add water1 cook one minute1 and season with salt and cayenne4 ,hollandaise ,sauce ,,ii cup butter tablespoon vinegar or #a tablespoon lemon juice ,yolks #b eggs teaspoon salt ,few grains cayenne4 ,french ,chef ,wash butter1 divide in three pieces2 put one piece in a saucepan with vinegar or lemon juice and egg yolks2 place saucepan in a larger one containing boiling water1 and stir constantly with a wire whisk4 ,add second piece of butter1 and1 as it thickens1 third piece4 ,remove from fire1 and add salt and cayenne4 ,if left over fire a moment too long it will separate4 ,if a richer sauce is desired1 add one-half teaspoon hot water and one-half tablespoon heavy cream4 ,anchovy ,sauce ,season ,brown1 ,drawn ,butter1 or ,hollandaise ,sauce with ,anchovy essence4 ,horseradish ,hollandaise ,sauce ,to ,hollandaise ,sauce ,,ii add one-fourth cup grated horseradish root4 ,lobster ,sauce ,i ,to ,hollandaise ,sauce ,i add one-third cup lobster meat cut in small dice4 ,lobster ,sauce ,,ii #a lb4 lobster cup butter cup flour teaspoon salt ,few grains cayenne tablespoon lemon juice #c cups cold water ,remove meat from lobster1 and cut tender claw meat in one-half inch dice4 ,chop remaining meat1 add to body bones1 and cover with water2 cook until stock is reduced to two cups1 strain1 and add gradually to butter and flour cooked together1 then add salt1 cayenne1 lemon juice1 and lobster dice4 ,if the lobster contains coral1 prepare ,lobster ,butter1 add flour1 and thicken sauce therewith4 ,sauce ,barnaise ,to ,hollandaise ,sauce ,,ii add one teaspoon each of finely chopped parsley and fresh tarragon4 ,served with mutton chops1 steaks1 broiled squabs1 smelts1 or boiled salmon4 ,sauce ,trianon ,to ,hollandaise ,sauce ,,ii add gradually1 while cooking1 one and one-half tablespoons ,sherry wine4 ,sauce ,figaro ,to ,hollandaise ,sauce ,,ii add two tablespoons tomato pure 7tomatoes stewed1 strained1 and cooked until reduced to a thick pulp71 one teaspoon finely chopped parsley1 and a few grains cayenne4 ,horseradish ,sauce ,i #c tablespoons grated horseradish root #a tablespoon vinegar teaspoon salt ,few grains cayenne #d tablespoons heavy cream ,mix first four ingredients1 and add cream beaten stiff4 ,horseradish ,sauce ,,ii #c tablespoons cracker crumbs cup grated horseradish root #a cups milk #c tablespoons butter teaspoon salt teaspoon pepper ,cook first three ingredients twenty minutes in double boiler4 ,add butter1 salt1 and pepper4 ,bread ,sauce #b cups milk cup fine stale bread crumbs #a onion #f cloves teaspoon salt ,few grains cayenne #c tablespoons butter cup coarse stale bread crumbs ,cook milk thirty minutes in double boiler1 with fine bread crumbs and onion stuck with cloves4 ,remove onion1 add salt1 cayenne1 and two tablespoons butter4 ,usually served poured around roast partridge or grouse1 and sprinkled with coarse crumbs browned in remaining butter4 ,rice ,sauce #c tablespoons rice #b cups milk onion #c cloves #b tablespoons butter ,salt and pepper ,wash rice1 add to milk1 and cook in double boiler until soft4 ,rub through a fine strainer1 return to double boiler1 add onion stuck with cloves1 and cook fifteen minutes4 ,remove onion1 add butter1 salt1 and pepper4 ,cauliflower ,sauce cup butter cup flour #a cup ,white ,stock ,,iii #a cup scalded milk ,cooked flowerets from a small cauliflower ,salt ,pepper ,make same as ,thin ,white ,sauce and add flowerets4 ,mint ,sauce cup finely chopped mint leaves cup vinegar #a tablespoon powdered sugar ,add sugar to vinegar2 when dissolved1 pour over mint and let stand thirty minutes on back of range to infuse4 ,if vinegar is very strong1 dilute with water4 ,currant ,jelly ,sauce ,to one cup ,brown ,sauce1 from which onion has been omitted1 add one-fourth tumbler currant jelly and one tablespoon ,sherry wine2 or1 add currant jelly to one cup gravy made to serve with roast lamb4 ,currant ,jelly ,sauce is suitable to serve with lamb4 ,port ,wine ,sauce ,to one cup ,brown ,sauce1 from which onion has been omitted1 add one-eighth tumbler currant jelly1 two tablespoons ,port wine1 and a few grains cayenne4 ,vinaigrette ,sauce #a teaspoon salt teaspoon paprika ,few grains pepper #a tablespoon tarragon vinegar #b tablespoons cider vinegar #f tablespoons olive oil #a tablespoon chopped pickles #a tablespoon chopped green pepper #a teaspoon chopped parsley #a teaspoon chopped chives ,mix ingredients in order given4 ,sauce ,tartare teaspoon mustard #a teaspoon powdered sugar teaspoon salt ,few grains cayenne ,yolks #b eggs cup olive oil #a tablespoons vinegar ,capers tablespoon each1 finely chopped ,pickles ,olives ,parsley shallot1 finely chopped teaspoon powdered tarragon ,mix mustard1 sugar1 salt1 and cayenne2 add yolks of eggs1 and stir until thoroughly mixed1 setting bowl in pan of ice-water4 ,add oil1 at first drop by drop1 stirring with a wooden spoon or wire whisk4 ,as mixture thickens1 dilute with vinegar1 when oil may be added more rapidly4 ,keep in cool place until ready to serve1 then add remaining ingredients4 ,hot ,sauce ,tartare cup ,white ,sauce ,i cup ,mayonnaise shallot1 finely chopped teaspoon vinegar ,capers tablespoon each1 finely chopped ,pickles ,olives ,parsley ,to white sauce add remaining ingredients4 ,stir constantly until mixture is thoroughly heated1 but do not let it come to the boiling-point4 ,served with boiled1 steamed1 or fried fish4 ,hot ,mayonnaise ,yolks #b eggs #b tablespoons olive oil #a tablespoon vinegar cup hot water ,salt ,few grains cayenne #a teaspoon finely chopped parsley ,add oil slowly to egg yolks1 then pour on gradually vinegar and water4 ,cook over boiling water until mixture thickens1 then add seasonings and parsley4 ,sauce ,tyrolienne ,to three-fourths cup ,mayonnaise add one-half tablespoon each finely chopped capers and parsley1 one finely chopped gherkin1 and one-half can tomatoes1 stewed1 strained1 and cooked until reduced to two tablespoons4 ,serve with any kind of fried fish4 ,creole ,sauce #b tablespoons chopped onion #d tablespoons green pepper1 finely chopped #b tablespoons butter #b tomatoes cup sliced mushrooms #f olives1 stoned #a cups ,brown ,sauce ,salt and pepper ,sherry wine ,cook onion and pepper with butter five minutes2 add tomatoes1 mushrooms1 and olives1 and cook two minutes1 then add ,brown ,sauce4 ,bring to boiling-point1 and add wine to taste4 ,serve with broiled beefsteak or fillet of beef4 ,boiled rice should accompany the beef1 and be served on same platter4 ,russian ,sauce #c tablespoons butter #b tablespoons flour #a cup ,white ,stock ,,iii teaspoon salt ,few grains pepper teaspoon finely chopped chives teaspoon made mustard #a teaspoon grated horseradish cup cream #a teaspoon lemon juice ,melt butter1 add flour1 and pour on gradually ,white ,stock2 then add salt1 pepper1 mustard1 chives1 and horseradish4 ,cook two minutes1 strain1 add cream and lemon juice4 ,reheat before serving4 ,serve with ,beef ,tenderloins or ,hamburg ,steaks4 ,sauce ,finiste #c tablespoons butter teaspoon mustard ,few grains cayenne #a teaspoon lemon juice #a teaspoons ,worcestershire ,sauce cup stewed and strained tomatoes ,cook butter until well browned1 and add remaining ingredients4 ,,chapter ,,xix ,,vegetables ,table showing ,composition of ,vegetables ,articles ,proteid ,fat ,carbohydrates ,mineral matter ,water ,artichokes #b4f 4#b #af4g #a4 #gi4e ,asparagus #a4h 4#b #c4c #a4 #id4 ,beans1 ,lima1 green #g4a 4#g #bb4 #a4g #fh4e ,beans1 green string #b4b 4#d #i4d 4#g #hg4c ,beets #a4f 4#a #i4f #a4a #hg4f ,brussels sprouts #d4g #a4a #d4c #a4g #hh4b ,cabbage #b4a 4#d #e4h #a4d #ij4c ,carrots #a4a 4#d #i4b #a4a #hh4b ,cauliflower #a4f 4#h #f4 4#h #ij4h ,celery #a4d 4#a #c4 #a4a #id4d ,corn1 green1 sweet #b4h #a4a #ad4a 4#g #ha4c ,cucumbers 4#h 4#b #b4e 4#e #if4 ,eggplant #a4b 4#c #e4a 4#e #ib4i ,kohl-rabi #b4 4#a #e4e #a4c #ia4a ,lettuce #a4c 4#d #c4c #a4 #id4 ,okra #b4 4#d #i4e 4#g #hg4d ,onions #d4d 4#h 4#e #a4b #ic4e ,parsnips #a4g 4#f #af4a #a4g #gi4i ,peas1 green #d4d 4#e #af4a 4#i #gh4a ,potatoes1 sweet #a4h 4#g #bg4a #a4a #fi4c ,potatoes1 white #b4a 4#a #ah4 4#i #gh4i ,spinach #b4a 4#e #c4a #a4i #ib4d ,squash #a4f 4#f #aj4d 4#i #hf4e ,tomatoes 4#h 4#d #c4i 4#e #id4d ,turnips #a4d 4#b #h4g 4#h #hh4i ,w4 ,o4 ,atwater1 ,ph4,d4 ,vegetables include1 commonly though not botanically speaking1 all plants used for food except grains and fruits4 ,with exception of beans1 peas1 and lentils1 which contain a large amount of proteid1 they are chiefly valuable for their potash salts1 and should form a part of each day's dietary4 ,many contain much cellulose1 which gives needed bulk to the food4 ,the legumes1 peas1 beans1 and lentils may be used in place of flesh food4 ,for the various vegetables different parts of the plant are used4 ,some are eaten in the natural state1 others are cooked4 ,tubers ,white potatoes and ,jerusalem artichokes ,roots ,beets1 carrots1 parsnips1 radishes1 sweet potatoes1 salsify or oyster plant1 and turnips ,bulbs ,garlic1 onions1 and shallots ,stems ,asparagus1 celery1 and chives ,leaves ,brussels sprouts1 beet greens1 cabbages1 dandelions1 lettuce1 sorrel1 spinach1 and watercress ,flowers ,cauliflower ,fruit ,beans1 corn1 cucumbers1 okra1 eggplant1 peas1 lentils1 squash1 and tomatoes4 ,young1 tender vegetables1--as lettuce1 radishes1 cucumbers1 watercress1 and tomatoes1--eaten uncooked1 served separately or combined in salads1 help to stimulate a flagging appetite1 and when dressed with oil furnish considerable nutriment4 ,beans1 and peas when old1 should be employed in making pures and soups2 by so doing1 the outer covering of cellulose1 so irritating to the stomach1 is removed4 ,care of ,vegetables ,summer vegetables should be cooked as soon after gathering as possible2 in case they must be kept1 spread on bottom of cool1 dry1 well-ventilated cellar1 or place in ice-box4 ,lettuce may be best kept by sprinkling with cold water and placing in a tin pail closely covered4 ,wilted vegetables may be freshened by allowing to stand in cold water4 ,vegetables which contain sugar lose some of their sweetness by standing2 corn and peas are more quickly affected than others4 ,winter vegetables should be kept in a cold1 dry place4 ,beets1 carrots1 turnips1 potatoes1 etc41 should be put in barrels or piled in bins1 to exclude as much air as possible4 ,squash should be spread1 and needs careful watching2 when dark spots appear1 cook at once4 ,in using canned goods1 empty contents from can as soon as opened1 lest the acid therein act on the tin to produce poisonous compounds1 and let stand one hour1 that it may become reoxygenated4 ,beans1 peas1 asparagus1 etc41 should be emptied into a strainer1 drained1 and cold water poured over them and allowed to run through4 ,in using dried vegetables1 soak in cold water several hours before cooking4 ,a few years ago native vegetables were alone sold2 but now our markets are largely supplied from the ,southern ,states and ,california1 thus allowing us fresh vegetables throughout the year4 ,cooking of ,vegetables ,a small scrubbing-brush1 which may be bought for five cents1 and two small pointed knives for preparing vegetables should be found in every kitchen4 ,vegetables should be washed in cold water1 and cooked until soft in boiling salted water2 if cooked in an uncovered vessel1 their color is better kept4 ,for peas and beans add salt to water last half hour of cooking4 ,time for cooking the same vegetable varies according to freshness and age1 therefore time tables for cooking serve only as guides4 ,mushrooms and ,truffles ,these are classed among vegetables4 ,mushrooms1 which grow about us abundantly1 may be easily gathered1 and as they contain considerable nutriment1 should often be found on the table4 ,while there are hundreds of varieties1 one by a little study may acquaint herself with a dozen or more of the most common ones which are valuable as food4 ,consult ,w4 ,hamilton ,gibson1 8,our ,edible ,toadstools and ,mushrooms40 ,many might cause illness1 but only a few varieties of the ,amanita family are deadly poison4 ,mushrooms require heat and moisture1--a severe drought or very wet soil being unfavorable for their growth4 ,never gather mushrooms in the vicinity of decaying matter4 ,they appear the middle of ,may1 and last until frost comes4 ,campestris is the variety always found in market2 ,french canned are of this family4 ,boleti are dried1 canned1 and sold as cepes4 ,truffles ,truffles belong to the same family as mushrooms1 and are grown underground4 ,france is the most famous field for their production1 from which country they are exported in tin cans1 and are too expensive for ordinary use4 ,artichokes ,french artichokes1 imported throughout the year1 are the ones principally used4 ,they retail from thirty to forty cents each1 and are cheapest and best in ,november1 ,december1 and ,january4 ,artichokes are appearing in market from ,california and are somewhat cheaper in price than the ,french ,artichoke4 ,jerusalem artichokes are employed for pickling1 and can be bought for fifteen cents per quart4 ,boiled ,artichokes ,cut off stem close to leaves1 remove outside bottom leaves1 trim artichoke1 cut off one inch from top of leaves1 and with a sharp knife remove choke2 then tie artichoke with a string to keep its shape4 ,soak one-half hour in cold water4 ,drain1 and cook thirty to forty-five minutes in boiling1 salted1 acidulated water4 ,remove from water1 place upside down to drain1 then take off string4 ,serve with ,bchamel or ,hollandaise ,sauce4 ,boiled ,artichokes often constitute a course at dinner4 ,leaves are drawn out separately with fingers1 dipped in sauce1 and fleshy ends only eaten1 although the bottom is edible4 ,artichokes may be cut in quarters1 cooked1 drained1 and served with ,sauce ,bearnaise4 ,when prepared in this way they are served with mutton4 ,fried ,artichokes ,sprinkle ,boiled ,artichokes cut in quarters with salt1 pepper1 and finely chopped parsley4 ,dip in ,batter ,i1 fry in deep fat1 and drain4 ,in preparing artichokes1 trim off tops of leaves closer than when served as ,boiled ,artichokes4 ,artichoke ,bottoms ,remove all leaves and the choke4 ,trim bottoms in shape1 and cook until soft in boiling1 salted1 acidulated water4 ,serve with ,hollandaise or ,bchamel ,sauce4 ,stuffed ,artichokes ,prepare and cook as ,boiled ,artichokes1 having them slightly underdone4 ,fill with ,chicken ,force-meat ,i or ,,ii1 and bake thirty minutes in a moderate oven1 basting twice with ,thin ,white ,sauce4 ,remove to serving dish and pour around ,thin ,white ,sauce4 ,asparagus ,hothouse asparagus is found in market during winter1 but is not very satisfactory1 and is sold for about one dollar per bunch4 ,oyster ,bay 7white asparagus7 appears first of ,may1 and commands a very high price4 ,large and small green stalk asparagus is in season from first of ,june to middle of ,july1 and cheapest the middle of ,june4 ,boiled ,asparagus ,cut off lower parts of stalks as far down as they will snap1 untie bunches1 wash1 remove scales1 and retie4 ,cook in boiling salted water fifteen minutes or until soft1 leaving tips out of water first ten minutes4 ,drain1 remove string1 and spread with soft butter1 allowing one and one-half tablespoons butter to each bunch asparagus4 ,asparagus is often broken or cut in inch pieces for boiling1 cooking tips a shorter time than stalks4 ,asparagus on ,toast ,serve ,boiled ,asparagus on ,buttered or ,milk ,toast4 ,asparagus in ,white ,sauce ,boil asparagus cut in one-inch pieces1 drain1 and add to ,white ,sauce ,i1 allowing one cup sauce to each bunch asparagus4 ,serve in ,croustades of ,bread for a vegetable course4 ,asparagus la ,hollandaise ,pour ,hollandaise ,sauce ,i over ,boiled ,asparagus4 ,asparagus in ,crusts ,remove centres from small rolls1 fry shells in deep fat1 drain1 and fill with ,asparagus in ,white ,sauce4 ,beans ,string ,beans that are obtainable in winter come from ,california2 natives appear in market the last of ,june and continue until the last of ,september4 ,there are two varieties1 green 7pole cranberry being best flavored7 and yellow 7butter bean74 ,shell ,beans1 including horticultural and sieva1 are sold in the pod or shelled1 five quarts in pod making one quart shelled4 ,they are found in market during ,july and ,august4 ,common lima and improved lima shell beans are in season in ,august and ,september4 ,dried lima beans are procurable throughout the year4 ,string ,beans ,remove strings1 and snap or cut in one-inch pieces2 wash1 and cook in boiling water from one to three hours1 adding salt last half-hour of cooking4 ,drain1 season with butter and salt4 ,shell ,beans ,wash1 and cook in boiling water from one to one and a half hours1 adding salt last half-hour of cooking4 ,cook in sufficiently small quantity of water1 that there may be none left to drain off when beans are cooked4 ,season with butter and salt4 ,cream of ,lima ,beans ,soak one cup dried beans over night1 drain1 and cook in boiling salted water until soft2 drain1 add three-fourths cup cream1 and season with butter and salt4 ,reheat before serving4 ,boiled ,beets ,wash1 and cook whole in boiling water until soft2 time required being from one to four hours4 ,old beets will never be tender1 no matter how long they may be cooked4 ,drain1 and put in cold water that skins may be easily removed4 ,serve cut in quarters or slices4 ,sugared ,beets #d hot boiled beets #c tablespoons butter #a tablespoons sugar teaspoon salt ,cut beets in one-fourth inch slices1 add butter1 sugar1 and salt2 reheat for serving4 ,pickled ,beets ,slice cold boiled beets and cover with vinegar4 ,beets1 ,sour ,sauce ,wash beets1 and cook in boiling salted water until soft4 ,drain1 and reserve one-half cup water in which beets were cooked4 ,plunge into cold water1 rub off skins and cut into cubes4 ,reheat in ,sour ,sauce4 ,melt two tablespoons butter1 add two tablespoons flour1 and pour on the beet water4 ,add one-fourth cup1 each1 vinegar and cream1 one teaspoon sugar1 one-half teaspoon salt1 and a few grains pepper4 ,harvard ,beets ,wash twelve small beets1 cook in boiling water until soft1 remove skins1 and cut beets in thin slices1 small cubes1 or fancy shapes1 using ,french vegetable cutter4 ,mix one-half cup sugar and one-half tablespoon corn-starch4 ,add one-half cup vinegar and let boil five minutes4 ,pour over beets1 and let stand on back of range one-half hour4 ,just before serving add two tablespoons butter4 ,brussels ,sprouts ,brussels sprouts belong to the same family as cabbage1 and the small heads grow from one to two inches apart1 on the axis of the entire stem1 one root yielding about two quarts4 ,they are imported1 and also grow in this country1 being cheapest and best in ,december and ,january4 ,brussels ,sprouts in ,white ,sauce ,pick over1 remove wilted leaves1 and soak in cold water fifteen minutes4 ,cook in boiling salted water twenty minutes1 or until easily pierced with a skewer4 ,drain1 and to each pint add one cup ,white ,sauce ,i4 ,scalloped ,brussels ,sprouts ,pick over1 remove wilted leaves1 and soak in cold water one quart sprouts4 ,cook in boiling salted water until soft1 then drain4 ,wash celery and cut in pieces2 there should be one and one-half cups4 ,melt three tablespoons butter1 add celery1 cook two minutes1 add three tablespoons flour1 and pour on gradually one and one-half cups scalded milk2 add sprouts and turn mixture into a baking-dish4 ,cover with buttered crumbs and bake in a hot oven until crumbs are brown4 ,cabbage ,there are four kinds of cabbage in the market1--drum-head1 sugar-loaf1 ,savoy1 and purple2 and some variety may be found throughout the year4 ,the ,savoy is best for boiling2 drum-head and purple for ,cole-,slaw4 ,in buying1 select heavy cabbages4 ,boiled ,cabbage ,take off outside leaves1 cut in quarters1 and remove tough stalk4 ,soak in cold water and cook in an uncovered vessel in boiling salted water1 to which is added one-fourth teaspoon soda2 this prevents disagreeable odor during cooking4 ,cook from thirty minutes to one hour1 drain1 and serve2 or chop1 and season with butter1 salt1 and pepper4 ,escalloped ,cabbage ,cut one-half boiled cabbage in pieces2 put in buttered baking-dish1 sprinkle with salt and pepper1 and add one cup ,white ,sauce ,i4 ,lift cabbage with fork1 that it may be well mixed with sauce1 cover with buttered crumbs1 and bake until crumbs are brown4 ,german ,cabbage ,slice red cabbage and soak in cold water4 ,put one quart in stewpan with two tablespoons butter1 one-half teaspoon salt1 one tablespoon finely chopped onion1 few gratings of nutmeg1 and few grains cayenne2 cover1 and cook until cabbage is tender4 ,add two tablespoons vinegar and one-half tablespoon sugar1 and cook five minutes4 ,cole-,slaw ,select a small1 heavy cabbage1 take off outside leaves1 and cut in quarters2 with a sharp knife slice very thinly4 ,soak in cold water until crisp1 drain1 dry between towels1 and mix with ,cream ,salad ,dressing4 ,hot ,slaw ,slice cabbage as for ,cole-,slaw1 using one-half cabbage4 ,heat in a dressing made of yolks of two eggs slightly beaten1 one-fourth cup cold water1 one tablespoon butter1 one-fourth cup hot vinegar1 and one-half teaspoon salt1 stirred over hot water until thickened4 ,carrots ,carrots may always be found in market4 ,new carrots appear last of ,april1 and are sold in bunches2 these may be boiled and served1 but carrots are chiefly used for flavoring soups1 and for garnishing1 on account of their bright color4 ,to prepare carrots for cooking1 wash and scrape1 as best flavor and brightest color are near the skin4 ,carrots and ,peas ,wash1 scrape1 and cut young carrots in small cubes or fancy shapes2 cook until soft in boiling salted water or stock4 ,drain1 add an equal quantity of cooked green peas1 and season with butter1 salt1 and pepper4 ,carrots1 ,poulette ,sauce ,wash1 scrape1 and cut carrots in strips1 cubes1 or fancy shapes1 cover with boiling water1 let stand five minutes2 drain1 and cook in boiling salted water1 to which is added one-half tablespoon butter1 until soft4 ,add to recipe for sauce given under ,macdoine of ,vegetables la ,poulette 7see p4 #cjh74 ,cauliflower ,cauliflowers comprise the stalks and flowerets of a plant which belongs to the same family as ,brussels sprouts and cabbage2 they may be obtained throughout the year1 but are cheapest and best in ,september and ,october4 ,in selecting cauliflowers1 choose those with white heads and fresh green leaves2 if dark spots are on the heads1 they are not fresh4 ,creamed ,cauliflower ,remove leaves1 cut off stalk1 and soak thirty minutes 7head down7 in cold water to cover4 ,cook 7head up7 twenty minutes or until soft in boiling salted water2 drain1 separate flowerets1 and reheat in one and one-half cups ,white ,sauce ,i4 ,cauliflower la ,hollandaise ,prepare as for ,creamed ,cauliflower1 using ,hollandaise ,sauce ,i instead of ,white ,sauce4 ,cauliflower au ,gratin ,place a whole cooked cauliflower on a dish for serving1 cover with buttered crumbs1 and place on oven grate to brown crumbs2 remove from oven and pour one cup ,thin ,white ,sauce around cauliflower4 ,cauliflower la ,parmesan ,prepare as ,cauliflower au ,gratin4 ,sprinkle with grated cheese before covering with crumbs4 ,cauliflower la ,huntington ,prepare cauliflower as for boiled cauliflower1 and steam until soft4 ,separate in pieces and pour over the following sauce3 ,mix one and one-half teaspoons mustard1 one and one-fourth teaspoons salt1 one teaspoon powdered sugar1 and one-fourth teaspoon paprika4 ,add yolks three eggs slightly beaten1 one-fourth cup olive oil1 and one-half cup vinegar in which one-half teaspoon finely chopped shallot has infused five minutes4 ,cook over hot water until mixture thickens4 ,remove from range1 and add one-half tablespoon curry powder1 two tablespoons melted butter1 and one teaspoon finely chopped parsley4 ,celery ,celery may be obtained from last of ,july until ,april4 ,it is best and cheapest in ,december4 ,celery stalks are green while growing2 but the white celery seen in market has been bleached1 with the exception of ,kalamazoo variety1 which grows white4 ,to prepare celery for table1 cut off roots and leaves1 separate stalks1 wash1 scrape1 and chill in ice-water4 ,by adding a slice of lemon to ice-water celery is kept white and made crisp4 ,if tops of stalks are gashed several times before putting in water1 they will curl back and make celery look more attractive4 ,celery in ,white ,sauce ,wash1 scrape1 and cut celery stalks in one-inch pieces2 cook twenty minutes or until soft in boiling salted water2 drain1 and to two cups celery add one cup ,white ,sauce ,i4 ,this is a most satisfactory way of using the outer stalks of celery4 ,fried ,celery1 ,tomato ,sauce ,wash and scrape celery1 cut in three-inch pieces1 dip in batter1 fry in deep fat1 and drain on brown paper4 ,serve with ,tomato ,sauce4 ,batter4 ,mix one-half cup bread flour1 one-fourth teaspoon salt1 a few grains pepper1 one-third cup milk1 and one egg well beaten4 ,chiccory or ,endive ,chiccory or endive may be obtained throughout the year1 but during ,january1 ,february1 ,march1 and ,april supply is imported4 ,it is used only for salads4 ,corn ,corn may be found in market from first of ,june to first of ,october4 ,until native corn appears it is the most unsatisfactory vegetable4 ,native corn is obtainable the last of ,july1 but is most abundant and cheapest in ,august4 ,among the best varieties are ,crosby for early corn and ,evergreen for late corn4 ,boiled ,green ,corn ,remove husks and silky threads4 ,cook ten to twenty minutes in boiling water4 ,place on platter covered with napkin2 draw corners of napkin over corn2 or cut from cob and season with butter and salt4 ,succotash ,cut hot boiled corn from cob1 add equal quantity of hot boiled shelled beans2 season with butter and salt2 reheat before serving4 ,corn ,oysters ,grate raw corn from cobs4 ,to one cup pulp add one well-beaten egg1 one-fourth cup flour1 and season highly with salt and pepper4 ,drop by spoonfuls and fry in deep fat1 or cook on a hot1 well-greased griddle4 ,they should be made about the size of large oysters4 ,corn ,fritters #a can corn #a cup flour #a teaspoon baking powder #b teaspoons salt teaspoon paprika #b eggs ,chop corn1 and add dry ingredients mixed and sifted1 then add yolks of eggs beaten until thick1 and fold in whites of eggs beaten stiff4 ,cook in a frying-pan in fresh hot lard4 ,drain on paper4 ,corn la ,southern ,to one can chopped corn add two eggs slightly beaten1 one teaspoon salt1 one-eighth teaspoon pepper1 one and one-half tablespoons melted butter1 and one pint scalded milk2 turn into a buttered pudding-dish and bake in slow oven until firm4 ,chestnuts ,french and ,italian chestnuts are served in place of vegetables4 ,chestnut ,pure ,remove shells from chestnuts1 cook until soft in boiling salted water2 drain1 mash1 moisten with scalded milk1 season with salt and pepper1 and beat until light4 ,chestnuts are often boiled1 riced1 and piled lightly in centre of dish1 then surrounded by meat4 ,baked ,chestnuts ,remove shells from one pint chestnuts1 put in a baking-dish1 cover with ,chicken ,stock highly seasoned with salt and cayenne1 and bake until soft1 keeping covered until nearly done4 ,there should be a small quantity of stock in pan to serve with chestnuts4 ,cucumbers ,cucumbers may be obtained throughout the year1 and are generally served raw4 ,during the latter part of the summer they are gathered and pickled for subsequent use4 ,small pickled cucumbers are called gherkins4 ,sliced ,cucumbers ,remove thick slices from both ends and cut off a thick paring1 as the cucumber contains a bitter principle1 a large quantity of which lies near the skin and stem end4 ,cut in thin slices and keep in cold water until ready to serve4 ,drain1 and cover with crushed ice for serving4 ,boiled ,cucumbers ,old cucumbers may be pared1 cut in pieces1 cooked until soft in boiling salted water1 drained1 mashed1 and seasoned1 with butter1 salt1 and pepper4 ,fried ,cucumbers ,pare cucumbers and cut lengthwise in one-third inch slices4 ,dry between towels1 sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,stuffed ,cucumbers ,pare three cucumbers1 cut in halves crosswise1 remove seeds1 and let stand in cold water thirty minutes4 ,drain1 wipe1 and fill with force-meat1 using recipe for ,chicken ,force-meat ,i or ,,ii1 substituting veal for chicken4 ,place upright on a trivet in a saucepan4 ,half surround with ,white ,stock1 cover1 and cook forty minutes4 ,place on thin slices of dry toast1 cut in circular shapes1 and pour around one and one-half cups ,bchamel ,sauce4 ,serve as a vegetable course or an entre4 ,fried ,eggplant ,i ,pare an eggplant and cut in very thin slices4 ,sprinkle slices with salt and pile on a plate4 ,cover with a weight to express the juice1 and let stand one and one-half hours4 ,dredge with flour and saut slowly in butter until crisp and brown4 ,eggplant is in season from ,september to ,february4 ,fried ,eggplant ,,ii ,pare an eggplant1 cut in one-fourth inch slices1 and soak over night in cold salted water4 ,drain1 let stand in cold water one-half hour1 drain again1 and dry between towels4 ,sprinkle with salt and pepper1 dip in batter1 or dip in flour1 egg1 and crumbs1 and fry in deep fat4 ,stuffed ,eggplant ,cook eggplant fifteen minutes in boiling salted water to cover4 ,cut a slice from top1 and with a spoon remove pulp1 taking care not to work too closely to skin4 ,chop pulp1 and add one cup soft stale bread crumbs4 ,melt two tablespoons butter1 add one-half tablespoon finely chopped onion1 and cook five minutes1 or try out three slices of bacon1 using bacon fat in place of butter4 ,add to chopped pulp and bread1 season with salt and pepper1 and if necessary moisten with a little stock or water2 cook five minutes1 cool slightly1 and add one beaten egg4 ,refill eggplant1 cover with buttered bread crumbs1 and bake twenty-five minutes in a hot oven4 ,scalloped ,eggplant ,pare an eggplant and cut in two-thirds inch cubes4 ,cook in a small quantity of boiling water until soft1 then drain4 ,cook two tablespoons butter with one-half onion1 finely chopped1 until yellow1 add three-fourths tablespoon finely chopped parsley and eggplant4 ,turn into a buttered baking-dish4 ,cover with buttered crumbs and bake until crumbs are brown4 ,greens ,hothouse beet greens and dandelions appear in market the first of ,march1 when they command a high price4 ,those grown out of doors are in season from middle of ,may to first of ,july4 ,boiled ,beet ,greens ,wash thoroughly and scrape roots1 cutting off ends4 ,drain1 and cook one hour or until tender in a small quantity boiling salted water4 ,season with butter1 salt1 and pepper4 ,serve with vinegar4 ,dandelions ,wash thoroughly1 remove roots1 drain1 and cook one hour or until tender in boiling salted water4 ,allow two quarts water to one peck dandelions4 ,season with butter1 salt1 and pepper4 ,serve with vinegar4 ,lettuce ,lettuce is obtainable all the year1 and is especially valuable during the winter and spring1 when other green vegetables in market command a high price4 ,although containing but little nutriment1 it is useful for the large quantity of water and potash salts that it contains1 and assists in stimulating the appetite4 ,curly lettuce is of less value than ,tennis ,ball1 but makes an effective garnish4 ,lettuce should be separated by removing leaves from stalk 7discarding wilted outer leaves71 washed1 kept in cold water until crisp1 drained1 and so placed on a towel that water may drop from leaves4 ,a bag made from white mosquito netting is useful for drying lettuce4 ,wash lettuce leaves1 place in bag1 and hang in lower part of ice-box to drain4 ,wire baskets are used for the same purpose4 ,arrange lettuce for serving in nearly its original shape4 ,leeks on ,toast ,wash and trim leeks1 cook in boiling salted water until soft1 and drain4 ,arrange on pieces of buttered toast and pour over melted butter1 seasoned with salt and pepper4 ,onions ,the onion belongs to the same family 7,lily7 as do shallot1 garlic1 leek1 and chive4 ,onions are cooked and served as a vegetable4 ,they are wholesome1 and contain considerable nutriment1 but are objectionable on account of the strong odor they impart to the breath1 due to volatile substances absorbed by the blood1 and by the blood carried to the lungs1 where they are set free4 ,the common garden onion is obtainable throughout the year1 the new ones appearing in market about the first of ,june4 ,in large centres ,bermuda and ,spanish onions are procurable from ,march #ast to ,june #ast1 and are of delicate flavor4 ,shallot1 leek1 garlic1 and chive are principally used to give additional flavor to food4 ,shallot1 garlic1 and chive are used1 to some extent1 in making salads4 ,boiled ,onions ,put onions in cold water and remove skins while under water4 ,drain1 put in a saucepan1 and cover with boiling salted water2 boil five minutes1 drain1 and again cover with boiling salted water4 ,cook one hour or until soft1 but not broken4 ,drain1 add a small quantity of milk1 cook five minutes1 and season with butter1 salt1 and pepper4 ,onions in ,cream ,prepare and cook as ,boiled ,onions1 changing the water twice during boiling2 drain1 and cover with ,cream or ,thin ,white ,sauce4 ,scalloped ,onions ,cut ,boiled ,onions in quarters4 ,put in a buttered baking-dish1 cover with ,white ,sauce ,i1 sprinkle with buttered cracker crumbs1 and place on centre grate in oven to brown crumbs4 ,glazed ,onions ,peel small silver skinned onions1 and cook in boiling water fifteen minutes4 ,drain1 dry on cheese-cloth1 put in a buttered baking-dish1 add highly seasoned brown stock to cover bottom of dish1 sprinkle with sugar1 and bake until soft1 basting with stock in pan4 ,fried ,onions ,remove skins from four medium-sized onions4 ,cut in thin slices and put in a hot omelet pan with one and one-half tablespoons butter4 ,cook until brown1 occasionally shaking pan that onions may not burn1 or turn onions1 using a fork4 ,sprinkle with salt one minute before taking from fire4 ,french ,fried ,onions ,peel onions1 cut in one-fourth inch slices1 and separate into rings4 ,dip in milk1 drain1 and dip in flour4 ,fry in deep fat1 drain on brown paper1 and sprinkle with salt4 ,stuffed ,onions ,remove skins from onions1 and parboil ten minutes in boiling salted water to cover4 ,turn upside down to cool1 and remove part of centres4 ,fill cavities with equal parts of finely chopped cooked chicken1 stale soft bread crumbs1 and finely chopped onion which was removed1 seasoned with salt and pepper1 and moistened with cream or melted butter4 ,place in buttered shallow baking-pan1 sprinkle with buttered crumbs1 and bake in a moderate oven until onions are soft4 ,creamed ,oyster ,plant 7,salsify7 ,wash1 scrape1 and put at once into cold acidulated water to prevent discoloration4 ,cut in inch slices1 cook in boiling salted water until soft1 drain1 and add to ,white ,sauce ,i4 ,oyster plant is in season from ,october to ,march4 ,salsify ,fritters ,cook oyster plant as for ,creamed ,oyster ,plant4 ,mash1 season with butter1 salt1 and pepper4 ,shape in small flat cakes1 roll in flour1 and saut in butter4 ,parsnips ,parsnips are not so commonly served as other vegetables2 however1 they often accompany a boiled dinner4 ,they are raised mostly for feeding cattle4 ,unless young they contain a large amount of woody fibre1 which extends through centre of roots and makes them undesirable as food4 ,parsnips with ,drawn ,butter ,sauce ,wash and scrape parsnips1 and cut in pieces two inches long and one-half inch wide and thick4 ,cook five minutes in boiling salted water1 or until soft4 ,drain1 and to two cups add one cup ,drawn ,butter ,sauce4 ,parsnip ,fritters ,wash parsnips and cook forty-five minutes in boiling salted water4 ,drain1 plunge into cold water1 when skins will be found to slip off easily4 ,mash1 season with butter1 salt1 and pepper1 shape in small flat round cakes1 roll in flour1 and saut in butter4 ,peas ,peas contain1 next to beans1 the largest percentage of proteid of any of the vegetables1 and when young are easy of digestion4 ,they appear in market as early as ,april1 coming from ,florida and ,california1 and although high in price are hardly worth buying1 having been picked so long4 ,native peas may be obtained the middle of ,june1 and last until the first of ,september4 ,the early ,june are small peas1 contained in a small pod4 ,mc,lean1 the best peas1 are small peas in large flat pods4 ,champion peas are large1 and the pods are well filled1 but they lack sweetness4 ,marrowfat peas are the largest in the market1 and are usually sweet4 ,boiled ,peas ,remove peas from pods1 cover with cold water1 and let stand one-half hour4 ,skim off undeveloped peas which rise to top of water1 and drain remaining peas4 ,cook until soft in a small quantity of boiling water1 adding salt the last fifteen minutes of cooking4 7,consult ,time ,table for ,cooking1 p4 #bh74 ,there should be but little1 if any1 water to drain from peas when they are cooked4 ,season with butter1 salt1 and pepper4 ,if peas have lost much of their natural sweetness1 they are improved by the addition of a small amount of sugar4 ,creamed ,peas ,drain ,boiled ,peas1 and to two cups peas add three-fourths cup ,white ,sauce ,,ii4 ,canned peas are often drained1 rinsed1 and reheated in this way4 ,pea ,timbales ,drain and rinse one can peas1 and rub through a sieve4 ,to one cup pea pulp add two beaten eggs1 two tablespoons melted butter1 two-thirds teaspoon salt1 one-eighth teaspoon pepper1 few grains cayenne1 and few drops onion juice4 ,turn into buttered moulds1 set in pan of hot water1 cover with buttered paper1 and bake until firm4 ,serve with one cup white sauce to which is added one-third cup canned peas drained and rinsed4 ,stuffed ,peppers ,i #f green peppers #a onion1 finely chopped #b tablespoons butter #d tablespoons chopped mushrooms cup ,brown ,sauce #c tablespoons bread crumbs ,salt and pepper ,buttered bread crumbs #d tablespoons lean raw ham1 finely chopped ,cut a slice from stem end of each pepper1 remove seeds1 and parboil peppers1 fifteen minutes4 ,cook onion in butter three minutes2 add mushrooms and ham1 and cook one minute1 then add ,brown ,sauce and bread crumbs4 ,cool mixture1 sprinkle peppers with salt1 fill with cooked mixture1 cover with buttered bread crumbs and bake ten minutes4 ,serve on toast with ,brown ,sauce4 ,stuffed ,peppers ,,ii ,prepare peppers as for ,stuffed ,peppers ,i4 ,fill with equal parts of finely chopped cold cooked chicken or veal1 and softened bread crumbs1 seasoned with onion juice1 salt1 and pepper4 ,pumpkins ,pumpkins are boiled or steamed same as squash1 but require longer cooking4 ,they are principally used for making pies4 ,radishes ,radishes may be obtained throughout the year4 ,there are round and long varieties1 the small round ones being considered best4 ,they are bought in bunches1 six or seven constituting a bunch4 ,radishes are used merely for a relish1 and are served uncooked4 ,to prepare radishes for table1 remove leaves1 stems1 and tip end of root1 scrape roots1 and serve on crushed ice4 ,round radishes look very attractive cut to imitate tulips1 when they should not be scraped2 to accomplish this1 begin at root end and make six incisions through skin running three-fourths length of radish4 ,pass knife under sections of skin1 and cut down as far as incisions extend4 ,place in cold water1 and sections of skin will fold back1 giving radish a tulip-like appearance4 ,spinach ,spinach is cheapest and best in early summer1 but is obtainable throughout the year4 ,it gives variety to winter diet1 when most green vegetables are expensive and of inferior quality4 ,boiled ,spinach ,remove roots1 carefully pick over 7discarding wilted leaves71 and wash in several waters to be sure that it is free from all sand4 ,when young and tender put in a stewpan1 allow to heat gradually1 and boil twenty-five minutes1 or until tender1 in its own juices4 ,old spinach is better cooked in boiling salted water1 allowing two quarts water to one peck spinach4 ,drain thoroughly1 chop finely1 reheat1 and season with butter1 salt1 and pepper4 ,mound on a serving dish and garnish with slices of 8hard-boiled0 eggs and toast points4 ,the green color of spinach is better retained by cooking in a large quantity of water in an uncovered vessel4 ,spinach la ,bchamel ,prepare one-half peck ,boiled ,spinach4 ,put three tablespoons butter in hot omelet pan2 when melted1 add chopped spinach1 cook three minutes4 ,sprinkle with two tablespoons flour1 stir thoroughly1 and add gradually three-fourths cup milk2 cook five minutes4 ,pure of ,spinach ,wash and pick over one-half peck spinach4 ,cook in an uncovered vessel with a large quantity of boiling salted water to which is added one-third teaspoon soda and one-half teaspoon sugar4 ,drain1 chop finely1 and rub through a sieve4 ,reheat1 add three tablespoons butter1 one tablespoon flour1 and one-half cup cream4 ,arrange on serving dish and garnish with yolk and white of 8hard-boiled0 egg and fried bread cut in fancy shapes4 ,spinach 7,french ,style7 ,pick over and wash one peck spinach1 and cook in boiling salted water twenty-five minutes4 ,drain1 and finely chop4 ,reheat in hot pan with four tablespoons butter to which have been added three tablespoons flour and two-thirds cup ,chicken ,stock4 ,season with one teaspoon powdered sugar1 salt1 pepper1 and a few gratings each of nutmeg and lemon rind4 ,squash ,summer squash1 which are in market during the summer months1 should be young1 tender1 and thin skinned4 ,the common varieties are the white round and yellow crook-neck4 ,some of the winter varieties appear in market as early as the middle of ,august2 among the most common are ,marrow1 ,turban1 and ,hubbard4 ,turban and ,hubbard are usually drier than ,marrow4 ,marrow and ,turban have a thin shell1 which may be pared off before cooking4 ,hubbard ,squash has a very hard shell1 which must be split in order to separate squash in pieces1 and squash then cooked in the shell4 ,in selecting winter squash1 see that it is heavy in proportion to its size4 ,boiled ,summer ,squash ,wash squash and cut in thick slices or quarters4 ,cook twenty minutes in boiling salted water1 or until soft4 ,turn in a cheese-cloth placed over a colander1 drain1 and wring in cheese-cloth4 ,mash1 and season with butter1 salt1 and pepper4 ,fried ,summer ,squash ,i ,wash1 and cut in one-half inch slices4 ,sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs again1 fry in hot fat1 and drain4 ,fried ,summer ,squash ,,ii ,follow recipe for ,fried ,eggplant ,i4 ,steamed ,winter ,squash ,cut in pieces1 remove seeds and stringy portion1 and pare4 ,place in a strainer and cook thirty minutes1 or until soft1 over boiling water4 ,mash1 and season with butter1 salt1 and pepper4 ,if lacking in sweetness1 add a small quantity of sugar4 ,boiled ,winter ,squash ,prepare as for ,steamed ,winter ,squash4 ,cook in boiling salted water1 drain1 mash1 and season4 ,unless squash is very dry1 it is much better steamed than boiled4 ,baked ,winter ,squash ,i ,cut in pieces two inches square1 remove seeds and stringy portion1 place in a dripping-pan1 sprinkle with salt and pepper1 and allow for each square one-half teaspoon molasses and one-half teaspoon melted butter4 ,bake fifty minutes1 or until soft1 in a moderate oven1 keeping covered the first half-hour of cooking4 ,serve in the shell4 ,baked ,winter ,squash ,,ii ,cut squash in halves1 remove seeds and stringy portion1 place in a dripping-pan1 cover1 and bake two hours1 or until soft1 in a slow oven4 ,remove from shell1 mash1 and season with butter1 salt1 and pepper4 ,tomatoes ,tomatoes are obtainable throughout the year1 but are cheapest and best in ,september4 ,hothouse tomatoes are in market during the winter1 and command a very high price1 sometimes retailing for one and one-half dollars a pound4 ,southern tomatoes appear as early as ,may #ast1 and although of good color1 lack flavor4 ,of the many varieties of tomatoes1 ,acme is among the best4 ,sliced ,tomatoes ,wipe1 and cover with boiling water2 let stand one minute1 when they may be easily skinned4 ,chill thoroughly1 and cut in one-third inch slices4 ,stewed ,tomatoes ,wipe1 pare1 cut in pieces1 put in stewpan1 and cook slowly twenty minutes1 stirring occasionally4 ,season with butter1 salt1 and pepper4 ,scalloped ,tomatoes ,remove contents from one can tomatoes and drain tomatoes from some of their liquor4 ,season with salt1 pepper1 a few drops of onion juice1 and sugar if preferred sweet4 ,cover the bottom of a buttered baking-dish with buttered cracker crumbs1 cover with tomatoes1 and sprinkle top thickly with buttered crumbs4 ,bake in a hot oven until crumbs are brown4 ,broiled ,tomatoes ,wipe and cut in halves crosswise1 cut off a thin slice from rounding part of each half4 ,sprinkle with salt and pepper1 dip in crumbs1 egg1 and crumbs again1 place in a well-buttered broiler1 and broil six to eight minutes4 ,tomatoes la ,crme ,wipe1 peel1 and slice three tomatoes4 ,sprinkle with salt and pepper1 dredge with flour1 and saut in butter4 ,place on a hot platter and pour over them one cup ,white ,sauce ,i4 ,devilled ,tomatoes #c tomatoes ,salt and pepper ,flour ,butter for sauting #d tablespoons butter #b teaspoons powdered sugar #a teaspoon mustard teaspoon salt ,few grains cayenne ,yolk #a 8hard-boiled0 egg #a egg #b tablespoons vinegar ,wipe1 peel1 and cut tomatoes in slices4 ,sprinkle with salt and pepper1 dredge with flour1 and saut in butter4 ,place on a hot platter and pour over the dressing made by creaming the butter1 adding dry ingredients1 yolk of egg rubbed to a paste1 egg beaten slightly1 and vinegar1 then cooking over hot water1 stirring constantly until it thickens4 ,baked ,tomatoes ,i ,wipe1 and remove a thin slice from stem end of six smooth1 medium-sized tomatoes4 ,take out seeds and pulp1 and drain off most of the liquid4 ,add an equal quantity of cracker crumbs1 season with salt1 pepper1 and a few drops onion juice1 and refill tomatoes with mixture4 ,place in a buttered pan1 sprinkle with buttered crumbs1 and bake twenty minutes in a hot oven4 ,baked ,tomatoes ,,ii ,wipe six small1 selected tomatoes and make two one-inch gashes on blossom end of each1 having gashes cross each other at right angles4 ,place in granite-ware pan and bake until thoroughly heated4 ,serve with sauce for ,devilled ,tomatoes1 adding1 just before serving1 one tablespoon heavy cream4 ,stuffed ,tomatoes ,wipe1 and remove thin slices from stem end of six medium-sized tomatoes4 ,take out seeds and pulp1 sprinkle inside of tomatoes with salt1 invert1 and let stand one-half hour4 ,cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion4 ,add one-half cup finely chopped cold cooked chicken or veal1 one-half cup stale soft bread crumbs1 tomato pulp1 and salt and pepper to taste4 ,cook five minutes1 then add one egg slightly beaten1 cook one minute1 and refill tomatoes with mixture4 ,place in buttered pan1 sprinkle with buttered cracker crumbs1 and bake twenty minutes in a hot oven4 ,turnips ,turnips are best during the fall and winter2 towards spring they become corky1 and are then suitable only for stews and flavoring4 ,the ,ruta-baga1 a large yellow turnip1 is one of the best varieties2 the large white ,french turnip and the small flat ,purple ,top are also used4 ,mashed ,turnip ,wash and pare turnips1 cut in slices or quarters1 and cook in boiling salted water until soft4 ,drain1 mash1 and season with butter1 salt1 and pepper4 ,creamed ,turnip ,wash turnips1 and cut in one-half inch cubes4 ,cook three cups cubes in boiling salted water twenty minutes1 or until soft4 ,drain1 and add one cup ,white ,sauce ,i4 ,turnip ,croquettes ,wash1 pare1 and cut in quarters new ,french turnips4 ,steam until tender1 mash1 pressing out all water that is possible4 ,this is best accomplished by wringing in cheese-cloth4 ,season one and one-fourth cups with salt and pepper1 then add yolks of two eggs slightly beaten4 ,cool1 shape in small croquettes1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,stewed ,mushrooms ,wash one-half pound mushrooms4 ,remove stems1 scrape1 and cut in pieces4 ,peel caps1 and break in pieces4 ,melt three tablespoons of butter1 add mushrooms1 cook two minutes2 sprinkle with salt and pepper1 dredge with flour1 and add one-half cup hot water or stock4 ,cook slowly five minutes4 ,stewed ,mushrooms in ,cream ,prepare mushrooms as for ,stewed ,mushrooms4 ,cook with three-fourths cup cream instead of using water or stock4 ,add a slight grating of nutmeg1 pour over small finger-shaped pieces of dry toast1 and garnish with toast points and parsley4 ,broiled ,mushrooms ,wash mushrooms1 remove stems1 and place caps in a buttered broiler and broil five minutes1 having cap side down first half of broiling4 ,serve on circular pieces of buttered dry toast4 ,put a small piece of butter in each cap1 sprinkle with salt and pepper1 and serve as soon as butter has melted4 ,care must be taken1 in removing from broiler1 to keep mushrooms cap side up1 to prevent loss of juices4 ,baked ,mushrooms in ,cream ,wash twelve large mushrooms4 ,remove stems1 and peel caps4 ,put in a shallow buttered pan1 cap side up4 ,sprinkle with salt and pepper1 and dot over with butter2 add two-thirds cup cream4 ,bake ten minutes in a hot oven4 ,place on pieces of dry toast1 and pour over them cream remaining in pan4 ,sautd ,mushrooms ,wash1 remove stems1 peel caps1 and break in pieces2 there should be one cup of mushrooms4 ,put two tablespoons butter in a hot omelet pan2 when melted1 add mushrooms which have been dredged with flour1 few drops onion juice1 one-fourth teaspoon salt1 a few grains pepper1 and cook five minutes4 ,add one teaspoon finely chopped parsley and one-fourth cup boiling water4 ,cook two minutes1 and serve on dry toast4 ,mushrooms la ,sabine ,wash one-half pound mushrooms1 remove stems1 and peel caps4 ,sprinkle with salt and pepper1 dredge with flour1 and cook three minutes in a hot frying-pan1 with two tablespoons butter4 ,add one and one-third cups ,brown ,sauce1 and cook slowly five minutes4 ,sprinkle with three tablespoons grated cheese4 ,as soon as cheese is melted1 arrange mushrooms on pieces of toast1 and pour over sauce4 ,garnish with parsley4 ,mushrooms l',algonquin ,wash large selected mushrooms4 ,remove stems1 peel caps1 and saut caps in butter4 ,place in a small buttered shallow pan1 cap side being up2 place on each a large oyster1 sprinkle with salt and pepper1 and place on each a bit of butter4 ,cook in a hot oven until oysters are plump4 ,serve with ,brown or ,bchamel ,sauce4 ,mushrooms ,allamande ,clean mushroom caps and saut in butter4 ,put together in pairs1 cover with ,allamande ,sauce1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain on brown paper4 ,allamande ,sauce4 ,melt three tablespoons butter1 add one-third cup flour1 and pour on gradually one cup ,white ,stock2 then add one egg yolk and season with salt1 pepper1 and lemon juice4 ,stuffed ,mushrooms ,wash twelve large mushrooms4 ,remove stems1 chop finely1 and peel caps4 ,melt three tablespoons butter1 add one-half tablespoon finely chopped shallot and chopped stems1 then cook ten minutes4 ,add one and one-half tablespoons flour1 chicken stock to moisten1 a slight grating of nutmeg1 one-half teaspoon finely chopped parsley1 and salt and pepper to taste4 ,cool mixture and fill caps1 well rounding over top4 ,cover with buttered cracker crumbs1 and bake fifteen minutes in a hot oven4 ,mushrooms under ,glass ,i ,cover the bottom of an individual baking-dish with circular pieces of toasted bread4 ,arrange mushroom caps on toast1 sprinkle with salt and pepper1 dot over with butter1 and pour over a small quantity of hot cream4 ,cover1 and bake twenty minutes4 ,individual dishes with bell-shaped glass covers may be bought at first-class kitchen furnishers4 ,these dishes are sent to table with covers left on1 that the fine flavor of the prepared viand may all be retained4 ,mushrooms under ,glass ,,ii #b tablespoons butter tablespoon lemon juice teaspoon salt ,few grains pepper teaspoon finely chopped parsley ,bread cup heavy cream ,sherry wine ,mushrooms ,cream the butter1 add lemon juice drop by drop1 salt1 pepper1 and parsley4 ,cut bread in circular pieces three-eighths inch thick1 then toast4 ,put one-half of the sauce on the under side of toast2 put toast on a small baking-dish1 pile mushroom caps cleaned and peeled in conical shape on toast1 and pour over cream4 ,cover with glass and bake about twenty-five minutes1 adding more cream if necessary4 ,just before serving add one teaspoon ,sherry wine4 ,vegetable ,souffl cup butter cup flour cup cream cup water in which vegetables were cooked #a cup cooked vegetables rubbed through a sieve1--carrots1 turnips1 or onions ,yolks #c eggs ,whites #c eggs ,salt and pepper ,melt butter1 add flour1 and pour on gradually cream and water2 add vegetable1 yolks of eggs beaten until thick and lemon-colored1 and fold in whites of eggs beaten until stiff2 then add seasonings4 ,turn in a buttered baking-dish and bake in a slow oven4 ,curried ,vegetables ,cook one cup each potatoes and carrots1 and one-half cup turnip1 cut in fancy shapes1 in boiling salted water until soft4 ,drain1 add one-half cup canned peas1 and pour over a sauce made by cooking two tablespoons butter with two slices onion five minutes1 removing onion1 adding two tablespoons flour1 three-fourths teaspoon salt1 one-half teaspoon curry powder1 one-fourth teaspoon pepper1 few grains celery salt1 and pouring on gradually one cup scalded milk4 ,sprinkle with finely chopped parsley4 ,macedoine of ,vegetables la ,poulette ,clean carrots and turnips and cut into strips or fancy shapes2 there should be one and one-fourth cups carrots and one-half cup turnips4 ,cook separately in boiling salted water until soft4 ,drain1 and add one and one-fourth cups cooked peas4 ,reheat in a sauce made of three tablespoons butter1 three tablespoons flour1 one cup chicken stock1 and one-half cup cream4 ,season to taste with pepper and salt1 and just before serving add yolks two eggs and one-half tablespoon lemon juice4 ,illustration3 ,,macedoine ,,of ,,vegetables ,,la ,,poulette4--,page #cjh4 ,illustration3 ,,stuffed ,,peppers4--,page #bih4 ,illustration3 ,o',,brion ,,potatoes4--,page #cae4 ,,chapter ,,xx ,,potatoes ,,composition ,water1 #gh4i ,starch1 #ah ,proteid1 #b4a ,mineral matter1 4#i ,fat #a4 ,potatoes stand pre-eminent among the vegetables used for food4 ,they are tubers belonging to the ,nightshade family2 their hardy growth renders them easy of cultivation in almost any soil or climate1 and1 resisting early frosts1 they may be raised in a higher latitude than the cereals4 ,they give needed bulk to food rather than nutriment1 and1 lacking in proteid1 should be used in combination with meat1 fish1 or eggs4 ,potatoes contain an acrid juice1 the greater part of which lies near the skin2 it passes into the water during boiling of potatoes1 and escapes with the steam from a baked potato4 ,potatoes are best in the fall1 and keep well through the winter4 ,by spring the starch is partially changed to dextrin1 giving the potatoes a sweetness1 and when cooked a waxiness4 ,the same change takes place when potatoes are frozen4 ,to prevent freezing1 keep a pail of cold water standing near them4 ,potatoes keep best in a cool dry cellar1 in barrels or piled in a bin4 ,when sprouts appear they should be removed2 receiving their nourishment from the starch1 they deteriorate the potato4 ,new potatoes may be compared to unripe fruit1 the starch-grains not having reached maturity2 therefore they should not be given to children or invalids4 ,sweet ,potatoes ,sweet potatoes1 although analogous to white potatoes1 are fleshy roots of the plant1 belong to a different family 7,convolvulus71 and contain a much larger percentage of sugar4 ,our own country produces large quantities of sweet potatoes1 which may be grown as far north as ,new ,jersey and ,southern ,michigan4 ,kiln-dried sweet potatoes are the best1 as they do not so quickly spoil4 ,baked ,potatoes ,select smooth1 medium-sized potatoes4 ,wash1 using a vegetable brush1 and place in dripping-pan4 ,bake in hot oven forty minutes or until soft1 remove from oven1 and serve at once4 ,if allowed to stand1 unless the skin is ruptured for escape of steam1 they become soggy4 ,properly baked potatoes are more easily digested than potatoes cooked in any other way1 as some of the starch is changed to dextrin by the intense heat4 ,they are better cooked in boiling water than baked in a slow oven4 ,boiled ,potatoes ,select potatoes of uniform size4 ,wash1 pare1 and drop at once in cold water to prevent discoloration2 soak one-half hour in the fall1 and one to two hours in winter and spring4 ,cook in boiling salted water until soft1 which is easily determined by piercing with a skewer4 ,for seven potatoes allow one tablespoon salt1 and boiling water to cover4 ,drain from water1 and keep uncovered in warm place until serving time4 ,avoid sending to table in a covered vegetable dish4 ,in boiling large potatoes1 it often happens that outside is soft1 while centre is underdone4 ,to finish cooking without potatoes breaking apart1 add one pint cold water1 which drives heat to centre1 thus accomplishing the cooking4 ,riced ,potatoes ,force hot boiled potatoes through a potato ricer or coarse strainer4 ,serve lightly piled in a hot vegetable dish4 ,mashed ,potatoes ,to five riced potatoes add three tablespoons butter1 one teaspoon salt1 few grains pepper1 and one-third cup hot milk2 beat with fork until creamy1 reheat1 and pile lightly in hot dish4 ,potato ,omelet ,prepare ,mashed ,potatoes1 turn in hot omelet pan greased with one tablespoon butter1 spread evenly1 cook slowly until browned underneath1 and fold as an omelet4 ,potato ,border ,place a buttered mould on platter1 build around it a wall of hot ,mashed ,potatoes1 three and one-half inches high by one inch deep1 smooth1 and crease with case knife4 ,remove mould1 fill with creamed meat or fish1 and reheat in oven before serving4 ,escalloped ,potatoes ,mash1 pare1 soak1 and cut four potatoes in one-fourth inch slices4 ,put a layer in buttered baking-dish1 sprinkle with salt and pepper1 dredge with flour1 and dot over with one-half tablespoon butter2 repeat4 ,add hot milk until it may be seen through top layer1 bake one and one-fourth hours or until potato is soft4 ,potatoes la ,hollandaise ,mash1 pare1 soak1 and cut potatoes in one-fourth inch slices1 shape with ,french vegetable cutters2 or cut in one-half inch cubes4 ,cover three cups potato with ,white ,stock1 cook until soft1 and drain4 ,cream one-third cup butter1 add one tablespoon lemon juice1 one-half teaspoon salt1 and few grains of cayenne4 ,add to potatoes1 cook three minutes1 and add one-half tablespoon finely chopped parsley4 ,chambery ,potatoes ,wash1 pare1 and thinly slice potatoes1 using vegetable slicer4 ,let stand one-half hour in cold water1 then drain1 and dry between towels4 ,arrange in layers in a well buttered iron frying-pan1 having pan three-fourths full1 seasoning each layer with salt and pepper1 and brushing over with melted butter4 ,cook in a moderate oven until soft and well browned4 ,potatoes ,baked in ,half ,shell ,select six medium-sized potatoes and bake1 following recipe for ,baked ,potatoes4 ,remove from oven1 cut slice from top of each1 and scoop out inside4 ,mash1 add two tablespoons butter1 salt1 pepper1 and three tablespoons hot milk2 then add whites two eggs well beaten4 ,refill skins1 and bake five to eight minutes in very hot oven4 ,potatoes may be sprinkled with grated cheese before putting in oven4 ,duchess ,potatoes ,to two cups hot riced potatoes add two tablespoons butter1 one-half teaspoon salt1 and yolks of three eggs slightly beaten4 ,shape1 using pastry bag and tube1 in form of baskets1 pyramids1 crowns1 leaves1 roses1 etc4 ,brush over with beaten egg diluted with one teaspoon water1 and brown in a hot oven4 ,matre d',htel ,potatoes ,wash1 pare1 and shape potatoes in balls1 using a ,french vegetable cutter1 or cut potatoes in one-half inch cubes4 ,there should be two cups4 ,soak fifteen minutes in cold water1 and cook in boiling salted water to cover until soft4 ,drain1 and add ,matre d',htel ,butter4 ,matre d',htel ,butter ,cream three tablespoons butter1 add one teaspoon lemon juice1 one-half teaspoon salt1 one-eighth teaspoon pepper1 and one-half tablespoon finely chopped parsley4 ,franconia ,potatoes ,prepare as for ,boiled ,potatoes1 and parboil ten minutes2 drain1 and place in pan in which meat is roasting2 bake until soft1 basting with fat in pan when basting meat4 ,time required for baking about forty minutes4 ,sweet potatoes may be prepared in the same way4 ,brabant ,potatoes ,prepare same as for ,boiled ,potatoes1 using small potatoes1 and trim egg-shaped2 parboil ten minutes1 drain1 and place in baking-pan and bake until soft1 basting three times with melted butter4 ,anna ,potatoes ,wash and pare medium-sized potatoes4 ,cut lengthwise in one-fourth inch slices1 and fasten in fan shapes1 with small wooden skewers1 allowing five slices of potato to each skewer4 ,parboil ten minutes1 drain1 then place in a dripping-pan1 and bake in a hot oven until soft1 basting every three minutes with butter or some other fat4 ,persillade ,potatoes ,wash and pare small potatoes1 and cut in shapes of large olives4 ,cook in boiling salted water until soft4 ,drain1 and let stand to dry off4 ,turn into hot serving dish1 pour over clarified butter1 sprinkle generously with paprika1 and send to table at once4 ,potato ,balls ,select large potatoes1 wash1 pare1 and soak4 ,shape in balls with a ,french vegetable cutter4 ,cook in boiling salted water until soft2 drain1 and to one pint potatoes add one cup ,thin ,white ,sauce4 ,turn into hot dish1 and sprinkle with finely chopped parsley4 ,hongroise ,potatoes ,wash1 pare1 and cut potatoes in one-third inch cubes1--there should be three cups2 parboil three minutes1 and drain4 ,add one-third cup butter1 and cook on back of range until potatoes are soft and slightly browned4 ,melt two tablespoons butter1 add a few drops onion juice1 two tablespoons flour1 and pour on gradually one cup hot milk4 ,season with salt and paprika1 then add one egg yolk4 ,pour sauce over potatoes1 and sprinkle with finely chopped parsley4 ,,fried ,,potatoes ,shadow ,potatoes 7,saratoga ,chips7 ,wash and pare potatoes4 ,slice thinly 7using vegetable slicer7 into a bowl of cold water4 ,let stand two hours1 changing water twice4 ,drain1 plunge in a kettle of boiling water1 and boil one minute4 ,drain again1 and cover with cold water4 ,take from water and dry between towels4 ,fry in deep fat until light brown1 keeping in motion with a skimmer4 ,drain on brown paper and sprinkle with salt4 ,shredded ,potatoes ,wash1 pare1 and cut potatoes in one-eighth inch slices4 ,cut slices in one-eighth inch strips4 ,soak one hour in cold water4 ,take from water1 dry between towels1 and fry in deep fat4 ,drain on brown paper and sprinkle with salt4 ,serve around fried or baked fish4 ,lattice ,potatoes ,wash and pare potatoes4 ,slice1 using a vegetable slicer which comes for this purpose1 and let stand in a bowl of cold water two hours4 ,drain1 and dry between towels4 ,fry in deep fat1 drain on brown paper1 and sprinkle with salt4 ,potato ,nests ,wash1 pare1 and cut potatoes in thin strips1 using same slicer as for ,lattice ,potatoes4 ,soak in cold water fifteen minutes1 drain1 and dry between towels4 ,line a fine wire strainer of four-inch diameter1 and having a wire handle1 with potatoes1 place a similar strainer1 having a two and one-half inch diameter1 in larger strainer1 thus holding potatoes in nest shapes4 ,fry in deep fat1 taking care that the fat does not reach too high a temperature at first4 ,keep the small strainer in place during frying with a long handled spoon4 ,carefully remove nests from strainers4 ,drain on brown paper1 and sprinkle with salt4 ,fill with small fillets of fried fish or fried smelts4 ,french ,fried ,potatoes ,wash and pare small potatoes1 cut in eighths lengthwise1 and soak one hour in cold water4 ,take from water1 dry between towels1 and fry in deep fat4 ,drain on brown paper and sprinkle with salt4 ,care must be taken that fat is not too hot1 as potatoes must be cooked as well as browned4 ,o',brion ,potatoes ,fry three cups potato cubes or balls in deep fat1 drain on brown paper1 and sprinkle with salt4 ,cook one slice onion in one and one-half tablespoons butter three minutes1 remove onion1 and add to butter three canned pimentoes cut in small pieces4 ,when thoroughly heated add potatoes2 stir until well mixed1 turn into serving dish1 and sprinkle with finely chopped parsley4 ,potato ,marbles ,wash and pare potatoes4 ,shape in balls1 using a ,french vegetable cutter4 ,soak fifteen minutes in cold water2 take from water and dry between towels4 ,fry in deep fat1 drain1 and sprinkle with salt4 ,fried ,potato ,balls ,to one cup hot riced potatoes add one tablespoon butter1 one-fourth teaspoon salt1 one-eighth teaspoon celery salt1 and few grains cayenne4 ,cool slightly1 and add one-half beaten egg and one-half teaspoon finely chopped parsley4 ,shape in small balls1 roll in flour1 fry in deep fat1 and drain4 ,potatoes1 ,somerset ,style ,to two cups hot riced potatoes add two tablespoons butter1 one-half cup grated mild cheese1 yolks three eggs1 slightly beaten1 one-half teaspoon salt1 and a few grains cayenne4 ,shape in form of birds1 dip in crumbs1 egg1 and crumbs1 insert slices of raw potato cut to represent wings and tail1 and cloves to represent eyes4 ,fry in deep fat and drain on brown paper4 ,potato ,fritters #b cups hot riced potatoes #b tablespoons cream #b tablespoons wine #a teaspoon salt ,few gratings nutmeg ,few grains cayenne #c eggs ,yolks #b eggs cup flour ,add cream1 wine1 and seasonings to potatoes2 then add eggs well beaten1 having bowl containing mixture in pan of ice-water1 and beat until cold4 ,add flour1 and when well mixed1 drop by spoonfuls in deep fat1 fry until delicately browned1 and drain on brown paper4 ,potato ,curls ,wash and pare large long potatoes4 ,shape with a potato curler1 soak one hour in cold water1 drain1 dry between towels1 fry in deep fat1 drain1 and sprinkle with salt4 ,potato ,croquettes #b cups hot riced potatoes #b tablespoons butter teaspoon salt teaspoon pepper teaspoon celery salt ,few grains cayenne ,few drops onion juice ,yolk #a egg #a teaspoon finely chopped parsley ,mix ingredients in order given1 and beat thoroughly4 ,shape1 dip in crumbs1 egg1 and crumbs again1 fry one minute in deep fat1 and drain on brown paper4 ,croquettes are shaped in a variety of forms4 ,the most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands4 ,then roll on a board until of desired length1 and flatten ends4 ,french ,potato ,croquettes #b cups hot riced potatoes #b tablespoons butter ,yolks #c eggs teaspoon salt ,few grains cayenne ,mix ingredients in order given1 and beat thoroughly4 ,shape in balls1 then in rolls1 pointed at ends4 ,roll in flour1 mark in three places on top of each with knife-blade to represent a small ,french loaf4 ,fry in deep fat1 and drain on brown paper4 ,illustration3 ,,potato ,,croquettes ,,ready ,,for ,,frying4--,page #caf4 ,illustration3 ,,potato ,,nests 7,page #cad74 ,,potatoes1 ,,somerset ,,style 7,page #cae74 ,illustration3 ,,cucumber ,,salad4--,page #cbh4 ,illustration3 ,,cucumber ,,baskets4--,page #cbh4 ,potato ,apples #b cups hot riced potatoes #b tablespoons butter cup grated cheese teaspoon salt ,few grains cayenne ,slight grating nutmeg #b tablespoons thick cream ,yolks #b eggs ,mix ingredients in order given1 and beat thoroughly4 ,shape in form of small apples1 roll in flour1 egg1 and crumbs1 fry in deep fat1 and drain on brown paper4 ,insert a clove at both stem and blossom end of each apple4 ,potatoes en ,surprise ,make ,potato ,croquette mixture1 omitting parsley4 ,shape in small nests and fill with ,creamed ,chicken1 shrimp1 or peas4 ,cover nests with ,croquette mixture1 then roll in form of croquettes4 ,dip in crumbs1 egg1 and crumbs again2 fry in deep fat1 and drain on brown paper4 ,,sweet ,,potatoes ,baked ,sweet ,potatoes ,prepare and bake same as white potatoes4 ,sweet ,potatoes1 ,southern ,style ,bake six medium-sized sweet potatoes1 remove from oven1 cut in halves lengthwise1 and scoop out inside4 ,mash1 add two tablespoons butter1 and cream to moisten4 ,season with salt and ,sherry wine4 ,refill skins and bake five minutes in a hot oven4 ,boiled ,sweet ,potatoes ,select potatoes of uniform size4 ,wash1 pare1 and cook twenty minutes in boiling salted water to cover4 ,many boil sweet potatoes with the skins on4 ,mashed ,sweet ,potatoes ,to two cups riced sweet potatoes add three tablespoons butter1 one-half teaspoon salt1 and hot milk to moisten4 ,beat until light1 and pile on a vegetable dish4 ,sweet ,potatoes1 ,georgian ,style ,season mashed boiled sweet potatoes with butter1 salt1 pepper1 and ,sherry wine4 ,moisten with cream1 and beat five minutes4 ,put in a buttered baking-dish1 leaving a rough surface4 ,pour over a syrup made by boiling two tablespoons molasses and one teaspoon butter five minutes4 ,bake in the oven until delicately browned4 ,glazed ,sweet ,potatoes ,wash and pare six medium-sized potatoes4 ,cook ten minutes in boiling salted water4 ,drain1 cut in halves lengthwise1 and put in a buttered pan4 ,make a syrup by boiling three minutes one-half cup sugar and four tablespoons water2 add one tablespoon butter4 ,brush potatoes with syrup and bake fifteen minutes1 basting twice with remaining syrup4 ,sweet ,potatoes au ,gratin ,cut five medium-sized cold boiled sweet potatoes in one-third inch slices4 ,put a layer in buttered baking-dish1 sprinkle with salt1 pepper1 and three tablespoons brown sugar1 dot over with one tablespoon butter4 ,repeat1 cover with buttered cracker crumbs1 and bake until the crumbs are brown4 ,sweet ,potatoes en ,brochette ,wash and pare potatoes1 and cut in one-third inch slices4 ,arrange on skewers in groups of three or four1 parboil six minutes1 and drain4 ,brush over with melted butter1 sprinkle with brown sugar1 and bake in a hot oven until well browned4 ,sweet ,potato ,balls ,to two cups hot riced sweet potatoes add three tablespoons butter1 one-half teaspoon salt1 few grains pepper1 and one beaten egg4 ,shape in small balls1 roll in flour1 fry in deep fat1 and drain4 ,if potatoes are very dry1 it will be necessary to add hot milk to moisten4 ,sweet ,potato ,croquettes ,prepare mixture for ,sweet ,potato ,balls4 ,shape in croquettes1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,,warmed ,,over ,,potatoes ,potato ,cakes ,shape cold mashed potato in small cakes1 and roll in flour4 ,butter hot omelet pan1 put in cakes1 brown one side1 turn and brown other side1 adding butter as needed to prevent burning2 or pack potato in small buttered pan as soon as it comes from table1 and set aside until ready for use4 ,turn from pan1 cut in pieces1 roll in flour1 and cook same as ,potato ,cakes4 ,creamed ,potatoes ,reheat two cups cold boiled potatoes1 cut in dice1 in one and one-fourth cups ,white ,sauce ,i4 ,potatoes au ,gratin ,put ,creamed ,potatoes in buttered baking-dish1 cover with buttered crumbs1 and bake on centre grate until crumbs are brown4 ,delmonico ,potatoes ,to ,potatoes au ,gratin add one-third cup grated mild cheese1 arranging potatoes and cheese in alternate layers before covering with crumbs4 ,potatoes l',antlers ,cook potatoes with jackets on1 drain1 and let stand twenty-four hours4 ,peel1 and cut in small cubes4 ,put into a saucepan with two tablespoons butter to each two cups potatoes4 ,sprinkle with salt1 and generously with paprika4 ,add cream to cover1 and cook slowly1 forty minutes4 ,hashed ,brown ,potatoes ,try out fat salt pork cut in small cubes1 remove scraps2 there should be about one-third cup of fat4 ,add two cups cold boiled potatoes finely chopped1 one-eighth teaspoon pepper1 and salt if needed4 ,mix potatoes thoroughly with fat2 cook three minutes1 stirring constantly2 let stand to brown underneath4 ,fold as an omelet and turn on hot platter4 ,sautd ,potatoes ,cut cold boiled potatoes in one-fourth inch slices1 season with salt and pepper1 put in a hot1 well-greased frying-pan1 brown on one side1 turn and brown on other side4 ,chartreuse ,potatoes ,cut cold boiled potatoes in one-fourth inch slices1 sprinkle with salt1 pepper1 and a few drops onion juice1 put together in pairs1 dip in ,batter ,i1 fry in deep fat1 and drain on brown paper4 ,lyonnaise ,potatoes ,i ,cook five minutes three tablespoons butter with one small onion cut in thin slices2 add three cold boiled potatoes cut in one-fourth inch slices and sprinkled with salt and pepper2 stir until well mixed with onion and butter2 let stand until potato is brown underneath1 fold1 and turn on a hot platter4 ,this dish is much improved and potatoes brown better by addition of two tablespoons ,brown ,stock4 ,sprinkle with finely chopped parsley if desired4 ,lyonnaise ,potatoes ,,ii ,slice cold boiled potatoes to make two cups4 ,cook five minutes one and one-half tablespoons butter with one tablespoon finely chopped onion4 ,melt two tablespoons butter1 season with salt and pepper1 add potatoes1 and cook until potatoes have absorbed butter1 occasionally shaking pan4 ,add butter and onion1 and when well mixed1 add one-half tablespoon finely chopped parsley4 ,french ,chef ,oak ,hill ,potatoes ,cut four cold boiled potatoes and six 8hard-boiled0 eggs in one-fourth inch slices4 ,put layer of potatoes in buttered baking-dish1 sprinkle with salt and pepper1 cover with layer of eggs2 repeat1 and pour over two cups ,thin ,white ,sauce4 ,cover with buttered cracker crumbs and bake until the crumbs are brown4 ,curried ,potatoes ,cook one-fourth cup butter with one small onion1 finely chopped1 until yellow2 add three cups cold boiled potato cubes1 and cook until potatoes have absorbed butter1 then add from one-half to three-fourths cup ,white ,stock1 one half tablespoon each curry powder and lemon juice1 and salt and pepper to taste4 ,cook until potatoes have absorbed stock4 ,,chapter ,,xxi ,,salads ,,and ,,salad ,,dressings ,salads1 which constitute a course in almost every dinner1 but a few years since seldom appeared on the table4 ,they are now made in an endless variety of ways1 and are composed of meat1 fish1 vegetables 7alone or in combination7 or fruits1 with the addition of a dressing4 ,the salad plants1 lettuce1 watercress1 chiccory1 cucumbers1 etc41 contain but little nutriment1 but are cooling1 refreshing1 and assist in stimulating the appetite4 ,they are valuable for the water and potash salts they contain4 ,the olive oil1 which usually forms the largest part of the dressing1 furnishes nutriment1 and is of much value to the system4 ,salads made of greens should always be served crisp and cold4 ,the vegetables should be thoroughly washed1 allowed to stand in cold or ice-water until crisp1 then drained and spread on a towel and set aside in a cold place until serving time4 ,see ,lettuce1 page #bid4 ,dressing may be added at table or just before sending to table4 ,if greens are allowed to stand in dressing they will soon wilt4 ,it should be remembered that winter greens are raised under glass and should be treated as any other hothouse plant4 ,lettuce will be affected by a change of temperature and wilt just as quickly as delicate flowers4 ,canned or cold cooked left-over vegetables are well utilized in salads1 but are best mixed with ,french ,dressing and allowed to stand in a cold place one hour before serving4 ,where several vegetables are used in the same salad they should be marinated separately1 and arranged for serving just before sending to table4 ,meat for salads should be freed from skin and gristle1 cut in small cubes1 and allowed to stand mixed with ,french ,dressing before combining with vegetables4 ,fish should be flaked or cut in cubes4 ,where salads are dressed at table1 first sprinkle with salt and pepper1 add oil1 and lastly vinegar4 ,if vinegar is added before oil1 the greens will become wet1 and oil will not cling1 but settle to bottom of bowl4 ,a ,chapon4 ,remove a small piece from end of ,french loaf and rub over with a clove of garlic1 first dipped in salt4 ,place in bottom of salad bowl before arranging salad4 ,a chapon is often used in vegetable salads1 and gives an agreeable additional flavor4 ,to ,marinate4 ,the word marinate1 as used in cookery1 means to add salt1 pepper1 oil1 and vinegar to a salad ingredient or mixture1 then allow to let stand until well seasoned4 ,,salad ,,dressings ,french ,dressing teaspoon salt teaspoon pepper #b tablespoons vinegar #d tablespoons olive oil ,mix ingredients and stir until well blended4 ,some prefer the addition of a few drops onion juice4 ,french ,dressing is more easily prepared and largely used than any other dressing4 ,parisian ,french ,dressing cup olive oil #e tablespoons vinegar teaspoon powdered sugar #a tablespoon finely chopped ,bermuda onion #b tablespoons finely chopped parsley #d red peppers #h green peppers #a teaspoon salt ,mix ingredients in the order given4 ,let stand one hour1 then stir vigorously for five minutes4 ,this is especially fine with lettuce1 romaine1 chiccory1 or endive4 ,the red and green peppers are the small ones found in pepper sauce4 ,club ,french ,dressing teaspoon salt teaspoon pepper #b tablespoons brandy #b tablespoons ,tarragon vinegar #b tablespoons olive oil ,mix ingredients and stir until well blended4 ,curry ,dressing teaspoon salt teaspoon curry powder teaspoon pepper #e tablespoons olive oil #c tablespoons vinegar ,mix ingredients in order given and stir until well blended4 ,cream ,dressing ,i tablespoon salt tablespoon mustard tablespoon sugar #a egg slightly beaten #b tablespoons melted butter cup cream cup vinegar ,mix ingredients in order given1 adding vinegar very slowly4 ,cook over boiling water1 stirring constantly until mixture thickens1 strain and cool4 ,cream ,dressing ,,ii #a teaspoon mustard #a teaspoon salt #b teaspoons flour #a teaspoons powdered sugar ,few grains cayenne #a teaspoon melted butter ,yolk #a egg cup hot vinegar cup thick cream ,mix dry ingredients1 add butter1 egg1 and vinegar slowly4 ,cook over boiling water1 stirring constantly1 until mixture thickens2 cool1 and add to heavy cream1 beaten until stiff4 ,boiled ,dressing ,i tablespoon salt #a teaspoon mustard #a tablespoons sugar ,few grains cayenne tablespoon flour ,yolks #b eggs #a tablespoons melted butter cup milk cup vinegar ,mix dry ingredients1 add yolks of eggs slightly beaten1 butter1 milk1 and vinegar very slowly4 ,cook over boiling water until mixture thickens2 strain and cool4 ,boiled ,dressing ,,ii ,yolks #d eggs cup olive oil #d tablespoons vinegar #a tablespoon lemon juice #a teaspoons salt #c teaspoons powdered sugar #a pint whipped cream ,beat yolks of eggs slightly1 add gradually one-half of the oil and lemon juice4 ,cook in double boiler until mixture thickens2 chill1 and add gradually remaining oil1 salt1 and sugar4 ,just before serving add cream4 ,german ,dressing cup thick cream #c tablespoons vinegar teaspoon salt ,few grains pepper ,beat cream until stiff1 using ,dover ,egg-beater4 ,add salt1 pepper1 and vinegar very slowly1 continuing the beating4 ,chicken ,salad ,dressing cup rich chicken stock cup vinegar ,yolks #e eggs #b tablespoons mixed mustard #a teaspoon salt teaspoon pepper ,few grains cayenne cup thick cream cup melted butter ,reduce stock in which a fowl has been cooked to one-half cupful4 ,add vinegar1 yolks of eggs slightly beaten1 mustard1 salt1 pepper1 and cayenne4 ,cook over boiling water1 stirring constantly until mixture thickens4 ,strain1 add cream and melted butter1 then cool4 ,oil ,dressing ,i #d 8hard-boiled0 eggs #d tablespoons oil #d tablespoons vinegar tablespoon sugar teaspoon mustard teaspoon salt ,few grains cayenne ,white #a egg ,force yolks of 8hard-boiled0 eggs through a strainer1 then work1 using a silver or wooden spoon1 until smooth4 ,add sugar1 mustard1 salt1 and cayenne1 and when well blended add gradually oil and vinegar1 stirring and beating until thoroughly mixed2 then cut and fold in white of egg beaten until stiff4 ,oil ,dressing ,,ii #a teaspoons mustard #a teaspoon salt #b teaspoons powdered sugar ,few grains cayenne #b tablespoons oil cup vinegar diluted with cold water to make one-half cup #b eggs1 slightly beaten ,mix dry ingredients1 add egg and oil gradually1 stirring constantly until thoroughly mixed2 then add diluted vinegar4 ,cook over boiling water until mixture thickens2 strain and cool4 ,mayonnaise ,dressing ,i #a teaspoon mustard #a teaspoon salt #a teaspoon powdered sugar ,few grains cayenne ,yolks #b eggs #b tablespoons lemon juice #b tablespoons vinegar #a cups olive oil ,mix dry ingredients1 add egg yolks1 and when well mixed add one-half teaspoon of vinegar4 ,add oil gradually1 at first drop by drop1 and stir constantly4 ,as mixture thickens1 thin with vinegar or lemon juice4 ,add oil1 and vinegar or lemon juice alternately1 until all is used1 stirring or beating constantly4 ,if oil is added too rapidly1 dressing will have a curdled appearance4 ,a smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it4 ,it is desirable to have bowl containing mixture placed in a larger bowl of crushed ice1 to which a small quantity of water has been added4 ,olive oil for making ,mayonnaise should always be thoroughly chilled4 ,a silver fork1 wire whisk1 small wooden spoon1 or ,dover ,egg-beater may be used as preferred4 ,if one has a ,keystone ,egg-beater1 dressing may be made very quickly by its use4 ,mayonnaise should be stiff enough to hold its shape4 ,it soon liquefies when added to meat or vegetables2 therefore it should be added just before serving time4 ,mayonnaise ,dressing ,,ii ,use same ingredients as for ,mayonnaise ,dressing ,i1 adding mashed yolk of a 8hard-boiled0 egg to dry ingredients4 ,french ,chef ,cream ,mayonnaise ,dressing ,to ,mayonnaise ,dressing ,i or ,,ii add one-third cup thick cream1 beaten until stiff4 ,this recipe should be used only when dressing is to be eaten the day it is made4 ,green ,mayonnaise ,color ,mayonnaise ,dressing #a with juices expressed from parsley and watercress1 using one-half as much parsley as watercress4 ,to obtain coloring1 break greens in pieces1 pound in a mortar until thoroughly macerated1 then squeeze through cheese-cloth4 ,lobster coral1 rubbed through a fine sieve1 added to ,mayonnaise1 makes ,red ,mayonnaise4 ,potato ,mayonnaise ,very small baked potato #a teaspoon mustard #a teaspoon salt #a teaspoon powdered sugar #b tablespoons vinegar cup olive oil ,remove and mash the inside of potato4 ,add mustard1 salt1 and powdered sugar2 add one tablespoon vinegar1 and rub mixture through a fine sieve4 ,add slowly oil and remaining vinegar4 ,by the taste one would hardly realize eggs were not used in the making4 ,,salads ,dressed ,lettuce ,prepare lettuce as directed on page #bid4 ,serve with ,french ,dressing4 ,lettuce and ,cucumber ,salad ,place a chapon in bottom of salad bowl4 ,wash1 drain1 and dry one head lettuce1 arrange in bowl1 and place between leaves one cucumber cut in thin slices4 ,serve with ,french ,dressing4 ,lettuce and ,radish ,salad ,prepare and arrange as for ,dressed ,lettuce4 ,place between leaves six radishes which have been washed1 scraped1 and cut in thin slices4 ,garnish with round radishes cut to represent tulips4 ,see page #bii4 ,serve with ,french ,dressing4 ,lettuce and ,tomato ,salad ,peel and chill three tomatoes4 ,cut in halves crosswise1 arrange each half on a lettuce leaf4 ,garnish with ,mayonnaise ,dressing forced through a pastry bag and tube4 ,if tomatoes are small1 cut in quarters1 and allow one tomato to each lettuce leaf4 ,dressed ,watercress ,wash1 remove roots1 drain1 and chill watercress4 ,arrange in salad dish1 and serve with ,french ,dressing4 ,cucumber ,salad ,remove thick slices from both ends of a cucumber1 cut off a thick paring1 and with a sharp-pointed knife cut five parallel grooves lengthwise of cucumber at equal distances2 then cut in thin parallel slices crosswise1 keeping cucumber in its original shape4 ,arrange on lettuce leaves1 and pour over ,parisian ,french ,dressing4 ,serve with fish course4 ,watercress and ,cucumber ,salad ,prepare watercress and add one cucumber1 pared1 chilled1 and cut in one-half inch dice4 ,serve with ,french ,dressing4 ,cucumber and ,tomato ,salad ,arrange sliced tomatoes on a bed of lettuce leaves4 ,pile on each slice1 cucumber cubes cut one-half inch square4 ,serve with ,french or ,mayonnaise ,dressing4 ,cucumber ,cups with ,lettuce ,pare cucumbers1 cut in quarters crosswise1 remove centres from pieces1 arrange on lettuce leaves1 and fill cups with ,sauce ,tartare 7see p4 #bgg74 ,cucumber ,baskets ,select three long1 regular-shaped cucumbers2 cut a piece from both the stem and blossom end of each2 then cut in halves crosswise4 ,cut two pieces from each section1 leaving remaining piece in shape of basket with handle4 ,remove pulp and seeds1 in sufficiently large pieces to cut in cubes for refilling one-half the baskets1 the remaining half being filled with pieces of tomatoes4 ,arrange baskets on lettuce leaves1 alternating the fillings1 and pour over ,french ,dressing4 ,dressed ,celery ,wash1 scrape1 and cut stalks of celery in thin slices4 ,mix with ,cream ,dressing ,i4 ,celery and ,cabbage ,salad ,remove outside leaves from a small solid white cabbage1 and cut off stalk close to leaves4 ,cut out centre1 and with a sharp knife shred finely4 ,let stand one hour in cold or ice water4 ,drain1 wring in double cheese-cloth1 to make as dry as possible4 ,mix with equal parts celery cut in small pieces4 ,moisten with ,cream ,dressing and refill cabbage4 ,arrange on a folded napkin and garnish with celery tips and parsley between folds of napkin and around top of cabbage4 ,asparagus ,salad ,drain and rinse stalks of canned asparagus4 ,cut rings from a bright red pepper one-third inch wide4 ,place three or four stalks in each ring4 ,arrange on lettuce leaves and serve with ,french ,dressing1 to which has been added one-half tablespoon tomato catsup4 ,corn ,salad ,drain one can corn and season with mustard and onion juice4 ,marinate with ,french ,dressing1 let stand one hour1 then drain4 ,arrange on a bed of lettuce or chiccory4 ,string ,bean ,salad ,marinate two cups cold string beans with ,french ,dressing4 ,add one teaspoon finely cut chives4 ,pile in centre of salad dish and arrange around base thin slices of radishes overlapping one another4 ,garnish top with radish cut to represent a tulip4 ,potato ,salad ,i ,cut cold boiled potatoes in one-half inch cubes4 ,sprinkle four cupfuls with one-half tablespoon salt and one-fourth teaspoon pepper4 ,add four tablespoons oil and mix thoroughly2 then add two tablespoons vinegar4 ,a few drops of onion juice may be added1 or one-half tablespoon chives finely cut4 ,arrange in a mound and garnish with whites and yolks of two 8hard-boiled0 eggs1 cold boiled red beets1 and parsley4 ,chop whites and arrange on one-fourth of the mound2 chop beets finely1 mix with one tablespoon vinegar1 and let stand fifteen minutes2 then arrange on fourths of mounds next to whites4 ,arrange on remaining fourth of mound yolks chopped or forced through a potato ricer4 ,put small sprigs of parsley in lines dividing beets from eggs2 also garnish with parsley at base4 ,potato ,salad ,,ii ,mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces4 ,marinate with ,french ,dressing1 and arrange on a bed of watercress4 ,hot ,potato ,salad ,wash six medium-sized potatoes1 and cook in boiling salted water until soft4 ,cool1 remove skins1 and cut in very thin slices4 ,cover bottom of baking-dish with potatoes1 season with salt and pepper1 sprinkle with finely chopped celery1 then with finely chopped parsley4 ,mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil1 and add one slice lemon cut one-third inch thick4 ,bring to boiling-point1 pour over potatoes1 cover1 and let stand in oven until thoroughly warmed4 ,potato and ,celery ,salad ,to two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple1 pared1 cut in eighths1 then eighths cut in thin slices4 ,marinate with ,french ,dressing4 ,arrange in a mound and garnish with celery tip and sections of bright red apple4 ,bolivia ,salad ,cut cold boiled potatoes in one-half inch cubes2 there should be one and one-half cups4 ,add three 8hard-boiled0 eggs finely chopped1 one and one-half tablespoons finely chopped red peppers1 and one-half tablespoon chopped chives4 ,pour over ,cream ,dressing ,i 7see p4 #cbd7 and serve in nests of lettuce leaves4 ,illustration3 ,,asparagus ,,salad1 ,,individual ,,service4--,page #cbi4 ,illustration3 ,,berkshire ,,salad ,,in ,,boxes4--,page #cde4 ,illustration3 ,,egg ,,salad4--,page #ccf4 ,illustration3 ,,pear ,,salad4--,page #cdj4 ,lettuce ,salad ,wash one head romaine and cut in pieces1 using scissors4 ,mix two cups cold riced potatoes1 one-half pound white mushroom caps peeled and cut in eighths1 and one pound ,brazil nut meats 7from which skins have been removed7 cut in pieces4 ,moisten with ,french ,dressing1 made by allowing one-third tarragon vinegar to two-thirds olive oil4 ,arrange on salad dish1 surround with romaine1 and garnish with three peeled mushroom caps and six ,brazil nut meats4 ,macdoine ,salad ,marinate separately cold cooked cauliflower1 peas1 and carrots cut in small cubes1 and outer stalks of celery finely cut4 ,arrange peas and carrots in alternate piles in centre of a salad dish4 ,pile cauliflower on top4 ,arrange celery in four piles at equal distances4 ,at top of each pile place a small gherkin cut lengthwise in very thin slices1 beginning at blossom end and cutting nearly to stem end4 ,open slices to represent a fan4 ,place between piles of celery a slice of tomato4 ,almost any cold cooked vegetables on hand may be used for a ,macdoine ,salad1 and if care is taken in arrangement1 they make a very attractive dish4 ,russian ,salad ,mix one cup each cold cooked carrot cubes and potato cubes1 one cup cold cooked peas1 and one cup cold cooked beans1 and marinate with ,french ,dressing4 ,arrange on lettuce leaves in four sections1 and cover each section with ,mayonnaise ,dressing4 ,garnish two sections with small pieces of smoked salmon1 one section with finely chopped whites of 8hard boiled0 eggs1 and one section with yolks of 8hard-boiled0 eggs forced through a strainer4 ,put small sprigs of parsley or shrimps in lines dividing sections4 ,tomatoes ,stuffed with ,pineapple ,peel medium-sized tomatoes4 ,remove thin slice from top of each1 and take out seeds and some of pulp4 ,sprinkle inside with salt1 invert1 and let stand one-half hour4 ,fill tomatoes with fresh pineapple cut in small cubes or shredded1 and nut meats1 using two-thirds pineapple and one-third nut meats4 ,mix with ,mayonnaise ,dressing1 garnish with ,mayonnaise1 halves of nut meats1 and slices cut from tops cut square4 ,serve on a bed of lettuce leaves4 ,stuffed ,tomato ,salad ,i ,peel medium-sized tomatoes4 ,remove thin slice from top of each and take out seeds and some of pulp4 ,sprinkle inside with salt1 invert1 and let stand one-half hour4 ,fill tomatoes with cucumbers cut in small cubes and mixed with ,mayonnaise ,dressing4 ,arrange on lettuce leaves1 and garnish top of each with ,mayonnaise ,dressing forced through a pastry bag and tube4 ,stuffed ,tomato ,salad ,,ii ,prepare tomatoes same as for ,tomatoes ,stuffed with ,pineapple4 ,refill with finely cut celery and apple1 using equal parts4 ,serve with ,mayonnaise1 and garnish with shredded lettuce4 ,stuffed ,tomato ,salad 7,german ,style7 ,prepare tomatoes same as ,tomatoes ,stuffed with ,pineapple4 ,shred finely one-half a cabbage4 ,let stand two hours in salted water1 allowing two tablespoons salt to one quart water4 ,cook slowly thirty minutes one-half cup each cold water and vinegar1 with a bit of bay leaf1 one-half teaspoon peppercorns1 one-fourth teaspoon mustard seed1 and six cloves4 ,strain1 and pour over cabbage drained from salt water4 ,let stand two hours1 again drain1 and refill tomatoes4 ,tomato and ,horseradish ,salad ,peel and chill tomatoes1 cut in halves crosswise1 arrange on lettuce leaves1 and garnish with ,horseradish ,sauce ,i4 ,hindoo ,salad ,arrange four slices tomato on a bed of shredded lettuce4 ,on two of the slices pile shaved celery1 on the opposite slices1 finely cut watercress4 ,garnish with small pieces of tomato shaped with circular cutter1 and serve with ,french ,dressing4 ,tomato ,ciboulettes ,remove skins from four small tomatoes1 and cut in halves crosswise4 ,cover with ,mayonnaise1 and sprinkle with finely chopped chives4 ,serve on lettuce leaves4 ,tomato and ,watercress ,salad ,peel and chill large tomatoes1 cut in slices one-third inch thick1 and slices in strips one-third inch wide4 ,arrange on a flat dish to represent lattice work1 and fill in the spaces with watercress4 ,serve with ,french ,dressing4 ,tomato and ,cucumber ,salad ,arrange alternate slices of tomato and cucumber until six slices have been piled one on top of another4 ,place on lettuce leaves1 garnish with strips of red and green peppers4 ,serve with ,french and ,mayonnaise ,dressing4 ,remove seeds from peppers and parboil two minutes before using4 ,salad ,chiffonade ,cook two green peppers in boiling water one minute2 cool1 and shred4 ,shred one head of romaine1 remove pulp from one large grape fruit1 and cut three small ripe tomatoes in quarters lengthwise4 ,arrange in salad dish and serve with ,french ,dressing4 ,wiersbick's ,salad ,peel small tomatoes of uniform size and scoop out a portion of centres4 ,arrange in nests of lettuce leaves and garnish top of each with a slice of cucumber1 slice of truffle cut in fancy shape1 and ring of green pepper4 ,serve with the following dressing3 ,mix three tablespoons ,louit ,frres mustard1 one-fourth teaspoon salt1 one-eighth teaspoon paprika1 one tablespoon vinegar1 and one-half teaspoon ,worcestershire ,sauce2 then add slowly1 while stirring constantly1 one-half cup olive oil4 ,tomato and ,cheese ,salad ,peel six medium-sized tomatoes1 chill1 and scoop out a small quantity of pulp from the centre of each4 ,fill cavities1 using equal parts of ,roquefort and ,neufchtel cheese worked together and moistened with ,french ,dressing4 ,arrange on lettuce leaves and serve with ,french ,dressing4 ,tomato ,jelly ,salad ,to one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar1 and two-thirds box gelatine which has soaked fifteen minutes in one-half cup cold water4 ,pour into small cups1 and chill4 ,run a knife around inside of moulds1 so that when taken out shapes may have a rough surface1 suggesting a fresh tomato4 ,place on lettuce leaves and garnish top of each with ,mayonnaise ,dressing4 ,frozen ,tomato ,salad ,open one quart can tomatoes1 turn from can1 and let stand one hour that they may be reoxygenated4 ,add three tablespoons sugar1 and season highly with salt and cayenne2 then rub through a sieve4 ,turn into one-half pound breakfast-cocoa boxes1 cover tightly1 pack in salt and ice1 using equal parts1 and let stand three hours4 ,remove from mould1 arrange on lettuce leaves1 and serve with ,mayonnaise ,dressing4 ,salad la ,russe ,peel six tomatoes1 remove thin slices from top of each1 and take out seeds and pulp4 ,sprinkle inside with salt1 invert1 and let stand one-half hour4 ,place seeds and pulp removed from tomatoes in a strainer to drain4 ,mix one-third cup cucumbers cut in dice1 one-third cup cold cooked peas1 one-fourth cup pickles finely chopped1 one-third cup tomato pulp1 and two tablespoons capers4 ,season with salt1 pepper1 and vinegar4 ,put in a cheese-cloth and squeeze2 then add one-half cup cold cooked chicken cut in very small dice4 ,mix with ,mayonnaise ,dressing1 refill tomatoes1 sprinkle with finely chopped parsley1 and place each on a lettuce leaf4 ,spinach ,salad ,pick over1 wash1 and cook one-half peck spinach4 ,drain1 and chop finely4 ,season with salt1 pepper1 and lemon juice1 and add one tablespoon melted butter4 ,butter slightly small tin moulds and pack solidly with mixture4 ,chill1 remove from moulds1 and arrange on thin slices of cold boiled tongue cut in circular pieces4 ,garnish base of each with a wreath of parsley1 and serve on top of each ,sauce ,tartare4 ,moulded ,russian ,salad ,reduce strong consomm so that when cold it will be jelly-like in consistency4 ,set individual moulds in pan of ice-water1 pour in consomm one-fourth inch deep2 when firm1 decorate bottom and sides of moulds with cold cooked carrots1 beets and potatoes cut in fancy shapes4 ,add consomm to cover vegetables1 and as soon as firm fill moulds two-thirds full of any cooked vegetable that may be at hand4 ,add consomm by spoonfuls1 allowing it to become firm between the additions1 and put in enough to cover vegetables4 ,chill thoroughly1 remove from moulds1 and arrange on lettuce leaves4 ,serve with ,mayonnaise ,dressing4 ,mexican ,jelly ,peel four large cucumbers and cut in thin slices4 ,put in saucepan with one cup cold water1 bring to boiling-point1 and cook slowly until soft2 then force through a pure strainer4 ,add two and one-half tablespoons granulated gelatine dissolved in three-fourths cup boiling water1 few drops onion juice1 one tablespoon vinegar1 few grains cayenne1 and salt and pepper to taste4 ,color with leaf green1 strain through cheese-cloth1 and mould same as ,fruit ,chartreuse 7see p4 #dbc74 ,after removing small mould fill space with ,tomato ,mayonnaise4 ,garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter1 and on the centre of each slice place a circular piece of truffle4 ,garnish around base of mould with small tomatoes peeled1 chilled1 and cut in halves crosswise4 ,on each slice of tomato place a circular fluted slice of cucumber1 and over all a circular piece of truffle4 ,serve with ,tomato ,mayonnaise4 ,color mayonnaise red with tomato pure4 ,egg ,salad ,i ,cut six 8hard-boiled0 eggs in halves crosswise1 keeping whites in pairs4 ,remove yolks1 and mash or put through a potato ricer4 ,add slowly enough ,oil ,dressing ,,ii to moisten4 ,make into balls the size of original yolks and refill whites4 ,arrange on a bed of lettuce1 and pour ,oil ,dressing ,no4 ,,ii around eggs4 ,egg ,salad ,,ii ,cut four 8hard-boiled0 eggs in halves crosswise in such a way that tops of halves may be cut in small points4 ,remove yolks1 mash1 and add an equal amount of finely chopped cooked chicken4 ,moisten with ,oil ,dressing ,i1 shape in balls size of original yolks1 and refill whites4 ,arrange on lettuce leaves1 garnish with radishes cut in fancy shapes1 and serve with ,oil ,dressing ,i4 ,lenten ,salad ,separate yolks and whites of four 8hard-boiled0 eggs4 ,chop whites finely1 marinate with ,french ,dressing1 and arrange on lettuce leaves4 ,force yolks through a potato ricer and pile on the centre of whites4 ,serve with ,french ,dressing4 ,crackers and ,cheese ,mash a cream cheese1 season1 and shape in balls1 then flatten balls1 and serve on butter-thin crackers4 ,,note4 ,cream cheese is very acceptable served with zephyrettes or butter-thins and ,bar-le-,duc currants4 ,cottage ,cheese ,i ,heat one quart sour milk to #ajj ,f41 and turn into a strainer lined with cheese-cloth4 ,pour over one quart hot water1 and as soon as water has drained through1 pour over another quart2 then repeat4 ,gather cheese-cloth around curd to form a bag and let hang until curd is free from whey4 ,moisten with melted butter and heavy cream1 and add salt to taste4 ,shape into small balls4 ,cottage ,cheese ,,ii ,heat one quart sweet milk to #ajj ,f41 and add one junket tablet reduced to a powder4 ,let stand in warm place until set4 ,beat with a fork to break curd1 turn into a bag made of cheese-cloth1 and let hang until whey has drained from curd2 then proceed as with ,cottage ,cheese ,i4 ,cheese ,salad ,arrange one head lettuce on salad dish1 sprinkle with ,edam cheese broken in small pieces1 and pour over ,french ,dressing4 ,neufchtel ,salad ,i ,cut cheese in dice1 arrange on lettuce leaves1 and garnish with radishes4 ,serve with ,french ,dressing4 ,neufchtel ,salad ,,ii ,mash one ,neufchtel cheese and moisten with milk or cream4 ,shape into forms the size of robins' eggs4 ,sprinkle with finely chopped parsley1 which has been dried4 ,arrange in nests of lettuce leaves1 and garnish with radishes4 ,serve with ,french ,dressing4 ,cheese and ,olive ,salad ,mash a cream cheese1 moisten with cream1 and season with salt and cayenne4 ,add six olives finely chopped1 lettuce finely cut1 and one-half a can pimento cut in strips4 ,press in original shape of cheese and let stand two hours4 ,cut in slices1 separate in pieces1 and serve on lettuce leaves with ,mayonnaise ,dressing4 ,cheese and ,currant ,salad ,mash a cream cheese and mix with finely chopped lettuce4 ,shape in balls1 arrange on lettuce leaves1 pour over ,french ,dressing1 and over all ,bar-le-,duc currants4 ,east ,india ,salad ,work two ten cent cream cheeses until smooth4 ,moisten with milk and cream1 using equal parts4 ,add one-half cup grated ,young ,america cheese1 one cup whipped cream1 and three-fourths tablespoon granulated gelatine soaked in one tablespoon cold water and dissolved in one tablespoon boiling water4 ,season highly with salt and paprika1 and turn into a border mould4 ,chill1 remove from mould1 arrange on lettuce leaves1 fill centre with lettuce leaves1 and serve with ,curry ,dressing 7see p4 #cbd74 ,nut ,salad ,mix one cup chopped ,english walnut meat and two cups shredded lettuce4 ,arrange on lettuce leaves and garnish with ,mayonnaise ,dressing4 ,nut and ,celery ,salad ,i ,mix equal parts of ,english walnut or pecan nut meat cut in pieces1 and celery cut in small pieces4 ,marinate with ,french ,dressing4 ,serve with a border of shredded lettuce4 ,nut and ,celery ,salad ,,ii ,mix one and one-half cups finely cut celery1 one cup pecan nut meats broken in pieces1 and one cup shredded cabbage4 ,moisten with ,cream ,dressing1 and serve in a salad bowl made of a small white cabbage4 ,banana ,salad ,remove one section of skin from each of four bananas4 ,take out fruit1 scrape1 and cut fruit from one banana in thin slices1 fruit from other three bananas in one-half inch cubes4 ,marinate cubes with ,french ,dressing4 ,refill skins and garnish each with slices of banana4 ,stack around a mound of lettuce leaves4 ,orange ,salad ,cut five thin-skinned sour oranges in very thin slices1 and slices in quarters4 ,marinate with a dressing made by mixing one-third cup olive oil1 one and one-half tablespoons each lemon juice and vinegar1 one-third teaspoon salt1 one-fourth teaspoon paprika1 and a few grains mustard4 ,serve on a bed of watercress4 ,orange ,mint ,salad ,remove pulp from four large oranges1 by cutting fruit in halves crosswise and using a spoon4 ,sprinkle with two tablespoons powdered sugar1 and add two tablespoons finely chopped mint1 and one tablespoon each lemon juice and ,sherry wine4 ,chill thoroughly1 serve in glasses1 and garnish each with a sprig of mint4 ,should the oranges be very juicy1 pour off a portion of the juice before turning the mixture into glasses4 ,french ,fruit ,salad #b oranges #c bananas lb4 ,malaga grapes #ab ,english walnut meats #a head lettuce ,french ,dressing ,peel oranges1 and remove pulp separately from each section4 ,peel bananas1 and cut in one-fourth inch slices4 ,remove skins and seeds from grapes4 ,break walnut meats in pieces4 ,mix prepared ingredients and arrange on lettuce leaves4 ,serve with ,french ,dressing4 ,hungarian ,salad ,mix equal parts shredded fresh pineapple1 bananas cut in pieces1 and sections of tangerines1 and marinate with ,french dressing4 ,fill banana skins with mixture1 sprinkle generously with paprika1 and arrange on lettuce leaves4 ,waldorf ,salad ,mix equal quantities of finely cut apple and celery1 and moisten with ,mayonnaise ,dressing4 ,garnish with curled celery and canned pimentoes cut in strips or fancy shapes4 ,an attractive way of serving this salad is to remove tops from red or green apples1 scoop out inside pulp1 leaving just enough adhering to skin to keep apples in shape4 ,refill shells thus made with the salad1 replace tops1 and serve on lettuce leaves4 ,malaga ,salad ,remove skins and seeds from white grapes2 add an equal quantity of ,english walnut meats1 blanched and broken in pieces4 ,marinate with ,french ,dressing4 ,serve on lettuce leaves and garnish with ,maraschino cherries4 ,brazilian ,salad ,remove skin and seeds from white grapes and cut in halves lengthwise4 ,add an equal quantity of shredded fresh pineapple1 apples pared1 cored1 and cut in small pieces1 and celery cut in small pieces2 then add one-fourth the quantity of ,brazil nuts broken in pieces4 ,mix thoroughly1 and season with lemon juice4 ,moisten with ,cream ,mayonnaise ,dressing 7see p4 #cbg74 ,de ,john's ,salad ,pare six ,bartlett pears1 care being taken not to remove stems4 ,cut in thin slices1 and serve in original shapes on lettuce leaves4 ,serve with ,french ,dressing4 ,pear ,salad ,wipe1 pare1 and cut pears in eighths lengthwise2 then remove seeds4 ,arrange on lettuce leaves1 pour over ,french dressing1 and garnish with ribbons of red pepper4 ,see ,canned ,red ,peppers p4 #eha4 ,game ,salad ,drain the syrup from one can peaches4 ,arrange halves of fruit on lettuce leaves1 and pour over all a dressing made by mixing two teaspoons sugar1 one teaspoon celery salt1 one-fourth teaspoon salt1 one-eighth teaspoon pepper1 a few grains cayenne1 five drops ,tabasco1 and adding gradually four tablespoons olive oil and two tablespoons fresh lime juice4 ,use fresh fruit when in season4 ,pepper and ,grape ,fruit ,salad ,cut slices from stem ends of six green peppers1 and remove seeds4 ,refill with grape fruit pulp1 finely cut celery1 and ,english walnut meats broken in pieces1 allowing twice as much grape fruit as celery1 and two nut meats to each pepper4 ,arrange on chicory or lettuce leaves1 and serve with ,mayonnaise ,dressing4 ,grape ,fruit and ,celery ,salad ,cut medium-sized grape fruits in thirds lengthwise4 ,remove the pulp1 and add to it an equal quantity of finely cut celery4 ,refill sections with mixture1 mask with ,mayonnaise ,dressing1 and garnish with celery tips or curled celery and canned pimentoes cut in strips4 ,monte ,carlo ,salad ,remove pulp from four large grape fruits1 and drain4 ,add an equal quantity of finely cut celery1 and apple cut in small pieces4 ,moisten with ,mayonnaise1 pile on a shallow salad dish1 arrange around a border of lettuce leaves1 and mask with ,mayonnaise4 ,outline1 using green ,mayonnaise1 four oblongs to represent playing cards1 and denote spots on cards by canned pimentoes or truffles2 pimentoes cut in shapes of hearts and diamonds1 truffles cut in shapes of spades and clubs4 ,garnish with cold cooked carrot and turnip1 shaped with a small round cutter to suggest gold and silver coin4 ,salmon ,salad ,flake remnants of cold boiled salmon4 ,mix with ,french ,mayonnaise1 or ,cream ,dressing4 ,arrange on nests of lettuce leaves4 ,garnish with the yolk of a 8hard-boiled0 egg forced through a potato ricer1 and white of egg cut in strips4 ,shrimp ,salad ,remove shrimps from can1 cover with cold or ice water1 and let stand twenty minutes4 ,drain1 dry between towels1 remove intestinal veins1 and break in pieces1 reserving six of the finest4 ,moisten with ,cream ,dressing ,,ii1 and arrange on nests of lettuce leaves4 ,put a spoonful of dressing on each1 and garnish with a whole shrimp1 capers1 and an olive cut in quarters4 ,sardine ,salad ,remove skin and bones from sardines1 and mix with an equal quantity of the mashed yolks of 8hard-boiled0 eggs4 ,arrange in nests of lettuce leaves and serve with ,mayonnaise ,dressing4 ,lobster ,salad ,i ,remove lobster meat from shell1 cut in one-half inch cubes1 and marinate with a ,french ,dressing4 ,mix with a small quantity of ,mayonnaise ,dressing and arrange in nests of lettuce leaves4 ,put a spoonful of ,mayonnaise on each1 and sprinkle with lobster coral rubbed through a fine sieve4 ,garnish with small lobster claws around outside of dish4 ,cream ,dressing ,i or ,,ii may be used in place of ,mayonnaise ,dressing4 ,lobster ,salad ,,ii ,prepare lobster as for ,lobster ,salad ,i4 ,add an equal quantity of celery cut in small pieces1 kept one hour in cold or ice water1 then drained and dried in a towel4 ,moisten with any cream or oil dressing4 ,arrange on a salad dish1 pile slightly in centre1 cover with dressing1 sprinkle with lobster coral forced through a fine sieve1 and garnish with a border of curled celery4 ,to ,curl ,celery4 ,cut thick stalks of celery in two-inch pieces4 ,with a sharp knife1 beginning at outside of stalks1 make five cuts parallel with each other1 extending one-third the length of pieces4 ,make six cuts at right angles to cuts already made4 ,put pieces in cold or ice water and let stand over night or for several hours1 when they will curl back and celery will be found very crisp4 ,both ends of celery may be curled if one cares to take the trouble4 ,lobster ,salad ,,iii ,remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through entire length of tail and body4 ,open lobster1 remove tail meat1 liver1 and coral1 and set aside4 ,discard intestinal vein1 stomach1 and fat1 and wipe inside thoroughly with cloth wrung out of cold water4 ,body meat and small claws are left on shell4 ,remove meat from upper parts of large claws and cut off 7using scissors or can opener7 one-half the shell from lower parts1 taking out meat and leaving the parts in suitable condition to refill4 ,cut lobster meat in one-half inch cubes and mix with an equal quantity of finely cut celery4 ,season with salt1 pepper1 and vinegar1 and moisten with ,mayonnaise ,dressing4 ,refill tail1 body1 and under half of large claw shells4 ,mix liver and coral1 rub through a sieve1 add one tablespoon ,mayonnaise ,dressing and a few drops anchovy essence with enough more ,mayonnaise ,dressing to cover lobster already in shell4 ,arrange on a bed of lettuce leaves4 ,illustration3 ,,mexican ,,jelly4--,page #cce4 ,illustration3 ,,lobster ,,salad ,,iii4--,page #cdb4 ,illustration3 ,,oyster ,,crabs ,a ,,la ,,newburg2 ,,individual ,,service4--,page #ceg4 ,illustration3 ,,sweetbread ,,ramequins4--,page #cga4 ,fish ,salad with ,cucumbers ,season one and one-half cups cold cooked flaked halibut1 haddock1 or cod1 with salt1 cayenne1 and lemon juice4 ,cover1 and let stand one hour4 ,to ,cream ,dressing ,,ii 7see p4 #cbd7 add one-third tablespoon granulated gelatine soaked in one and one-half tablespoons cold water4 ,as soon as dressing begins to thicken1 add one-half cup heavy cream beaten until stiff1 then fold in the fish4 ,turn into individual moulds1 chill1 remove from moulds1 arrange on lettuce leaves1 garnish each with a thin slice of cucumber1 and serve with ,cucumber ,sauce4 ,pare two cucumbers1 chop1 drain off most of liquor1 and season with salt1 pepper1 and vinegar4 ,crab and ,tomato ,salad ,remove meat from hard-shelled crabs2 there should be one cup4 ,add two-thirds cup celery1 cut in small pieces1 and six small tomatoes peeled1 chilled1 and cut in quarters4 ,moisten with ,mayonnaise4 ,serve on lettuce leaves1 and garnish with ,mayonnaise1 curled celery1 and small pieces of tomato4 ,scallop and ,tomato ,salad ,clean one pint scallops1 parboil1 and drain4 ,add juice of one lemon1 cover1 and let stand one hour4 ,drain1 dry between towels1 sprinkle with salt and pepper1 dip in flour1 egg1 and stale bread crumbs1 fry in deep fat1 and drain on brown paper4 ,cool1 cut in halves1 marinate with dressing1 and serve garnished with sliced tomatoes and watercress4 ,dressing4 ,mix one teaspoon finely chopped shallot1 three-fourths teaspoon salt1 one-eighth teaspoon paprika1 two tablespoons lemon juice1 and four tablespoons olive oil4 ,salmon la ,martin1 ,ravigte ,mayonnaise ,drain one can salmon1 rinse1 dry1 and separate in flakes4 ,moisten with ,ravigte ,mayonnaise1 arrange on a bed of lettuce1 mask with mayonnaise1 and garnish with canned pimentoes cut in triangles1 and truffles cut in fancy shapes4 ,ravigte ,mayonnaise4 ,mix two tablespoons cooked spinach1 one tablespoon capers1 one-half shallot finely chopped1 three anchovies1 one-third cup parsley1 and one-half cup watercress4 ,pound in mortar until thoroughly macerated1 then force through a very fine strainer4 ,add to one-half the recipe for ,mayonnaise ,dressing ,i 7see p4 #cbf74 ,oyster and ,grape ,fruit ,salad ,parboil one and one-half pints oysters1 drain1 cool1 and remove tough muscles4 ,cut three grape fruits in halves crosswise1 remove pulp1 and drain4 ,mix oysters with pulp1 and season with six tablespoons tomato catsup1 four tablespoons grape fruit juice1 one tablespoon ,worcestershire ,sauce1 eight drops ,tabasco sauce1 and one-half teaspoon salt4 ,refill grape fruit skins with mixture1 and garnish with curled celery4 ,chicken ,salad ,i ,cut cold boiled fowl or remnants of roast chicken in one-half inch cubes1 and marinate with ,french ,dressing4 ,add an equal quantity of celery1 washed1 scraped1 cut in small pieces1 chilled in cold or ice-water1 drained1 and dried in a towel4 ,just before serving moisten with ,cream1 ,oil1 or ,mayonnaise ,dressing4 ,mound on a salad dish1 and garnish with yolks of 8hard-boiled0 eggs forced through a potato ricer1 capers1 and celery tips4 ,chicken ,salad ,,ii ,cut cold boiled fowl or remnants of roast chicken in one-half inch dice4 ,to two cups add one and one-half cups celery cut in small pieces1 and moisten with ,cream ,dressing ,,ii4 ,mound on a salad dish1 cover with dressing1 and garnish with capers1 thin slices cut from small pickles1 and curled celery4 ,individual ,chicken ,salads in ,aspic ,cover bottom of individual moulds set in ice-water with aspic jelly mixture4 ,when jelly is firm decorate with yolks and whites of 8hard-boiled0 eggs cooked as for ,harlequin ,slices 7see p4 #adg7 and truffles cut in fancy shapes1 or pistachio nuts blanched and cut in halves4 ,cover decorations with aspic mixture1 being careful not to disarrange the designs4 ,finely chop cold cooked fowl 7preferably breast meat71 moisten with ,mayonnaise to which is added a small quantity of dissolved granulated gelatine1 shape in balls1 put a ball in each mould1 and add gradually aspic mixture to fill moulds4 ,chill thoroughly1 remove to lettuce leaves1 and arrange around a dish of ,mayonnaise ,dressing4 ,swiss ,salad ,mix one cup cold cooked chicken cut in cubes1 one cucumber pared and cut in cubes1 one cup chopped ,english walnut meats1 and one cup ,french peas4 ,marinate with ,french ,dressing1 arrange on serving dish1 and garnish with ,mayonnaise ,dressing4 ,nile ,salad ,cut cold boiled or roasted chicken in cubes 7there should be one and one-half cups74 ,put one-half cup ,english walnut meats in pan1 sprinkle sparingly with salt1 and add three-fourths tablespoon butter4 ,cook in a slow oven until browned and thoroughly heated1 stirring occasionally2 remove from oven and break in pieces4 ,mix chicken and nuts and marinate with ,french ,dressing4 ,add three-fourths cup celery cut in small pieces4 ,arrange on a bed of lettuce1 and mask with ,ravigte ,mayonnaise 7see p4 #cdd74 ,berkshire ,salad in ,boxes ,marinate one cup cold boiled fowl cut into dice and one cup cooked ,french chestnuts broken in pieces with ,french ,dressing4 ,add one grated red pepper from which seeds have been removed1 one cup celery cut into small pieces1 and ,mayonnaise to moisten4 ,trim crackers 7four inches long by one inch wide1 slightly salted7 at ends1 using a sharp knife2 arrange on plate in form of box1 keep in place with red ribbon one-half inch wide1 and fasten at one corner by tying ribbon in a bow4 ,garnish opposite corner with a sprig of holly berries4 ,line box with lettuce leaves1 put in a spoonful of salad1 and mask with ,mayonnaise4 ,any colored ribbon may be used1 and flowers substituted for berries4 ,chicken and ,oyster ,salad ,clean1 parboil1 and drain one pint oysters4 ,remove tough muscles1 and mix soft parts with an equal quantity of cold boiled fowl cut in one-half inch dice4 ,moisten with any salad dressing1 and serve on a bed of lettuce leaves4 ,sweetbread and ,cucumber ,salad ,i ,parboil a pair of sweetbreads twenty minutes2 drain1 cool1 and cut in one-half inch cubes4 ,mix with an equal quantity of cucumber cut in one-half inch dice4 ,season with salt and pepper1 and moisten with ,german ,dressing4 ,arrange in nests of lettuce leaves or in cucumber cups1 and garnish with watercress4 ,to prepare cucumber cups1 pare cucumbers1 remove thick slices from each end1 and cut in halves crosswise4 ,take out centres1 put cups in cold water1 and let stand until crisp2 drain1 and dry for refilling4 ,small cucumbers may be pared1 cut in halves lengthwise1 centres removed1 and cut pointed at ends to represent a boat4 ,sweetbread and ,cucumber ,salad ,,ii ,parboil a sweetbread1 adding to water a bit of bay leaf1 a slice of onion1 and a blade of mace4 ,cool1 and cut in small cubes2 there should be three-fourths cup4 ,add an equal quantity of cucumber cubes4 ,beat one-half cup thick cream until stiff2 add one-fourth tablespoon granulated gelatine soaked in one-half tablespoon cold water and dissolved in one and one-half tablespoons boiling water1 then add one and one-half tablespoons vinegar4 ,add sweetbread and cucumber1 mould1 and chill4 ,arrange on lettuce leaves1 and serve with ,french ,dressing4 ,sweetbread and ,celery ,salad ,mix equal parts of parboiled sweetbreads cut in one-half inch cubes and celery finely cut4 ,moisten with ,cream ,dressing1 and arrange on lettuce leaves4 ,harvard ,salad ,make lemon baskets1 following directions for ,orange ,baskets 7see p4 #dbi74 ,with a small wooden skewer make an incision in centre of each handle and insert a small sprig of parsley4 ,fill baskets with equal parts of cold cooked sweetbread and cucumber cut in small cubes1 and one-fourth the quantity of finely cut celery1 moistened with ,cream ,dressing ,,ii 7see p4 #cbd74 ,pare round red radishes as thinly as possible and finely chop parings4 ,smooth top of baskets and cover with dressing4 ,sprinkle top of one-half the baskets with chopped parings1 the remaining half with finely chopped parsley4 ,arrange red and green baskets alternately on serving dish1 and garnish with watercress4 ,,chapter ,,xxii ,,entr,,es ,batters and ,fritters ,batter ,i #a cup bread flour teaspoon salt ,few grains pepper cup milk #b eggs ,mix flour1 salt1 and pepper4 ,add milk gradually1 and eggs well beaten4 ,batter ,,ii #a cup bread flour #a tablespoon sugar teaspoon salt cup water tablespoon olive oil ,white #a egg ,mix flour1 sugar1 and salt4 ,add water gradually1 then olive oil and white of egg beaten until stiff4 ,batter ,,iii #a cups flour #b teaspoons baking powder teaspoon salt cup milk #a egg ,mix and sift dry ingredients1 add milk gradually1 and egg well beaten4 ,batter ,,iv #a cup flour #a teaspoons baking powder #c tablespoons powdered sugar teaspoon salt cup milk #a egg ,mix and sift dry ingredients1 add milk gradually1 and egg well beaten4 ,batter ,v #a cup flour teaspoon salt cup milk or water ,yolks #b eggs ,whites #b eggs #a tablespoon melted butter or olive oil ,mix salt and flour1 add milk gradually1 yolks of eggs beaten until thick1 butter1 and whites of eggs beaten until stiff4 ,apple ,fritters ,i #b medium-sized sour apples ,batter ,,iii ,powdered sugar ,pare1 core1 and cut apples in eighths1 then cut eighths in slices1 and stir into batter4 ,drop by spoonfuls and fry in deep fat 7see ,rules for ,testing ,fat1 page #ba74 ,drain on brown paper1 and sprinkle with powdered sugar4 ,serve hot on a folded napkin4 ,apple ,fritters ,,ii #b medium-sized sour apples ,batter ,,iv ,prepare and cook as ,apple ,fritters ,i4 ,apple ,fritters ,,iii ,sour apples ,powdered sugar ,lemon juice ,batter ,,ii ,core1 pare1 and cut apples in one-third inch slices4 ,sprinkle with powdered sugar and few drops lemon juice2 cover1 and let stand one-half hour4 ,drain1 dip pieces in batter1 fry in deep fat1 and drain4 ,arrange on a folded napkin in form of a circle1 and serve with ,sabyon or ,hard ,sauce4 ,banana ,fritters ,i #d bananas ,powdered sugar tablespoon lemon juice #c tablespoons ,sherry wine ,batter ,v ,remove skins from bananas4 ,scrape bananas1 cut in halves lengthwise1 and cut halves in two pieces crosswise4 ,sprinkle with powdered sugar1 lemon juice1 and wine2 cover1 and let stand thirty minutes2 drain1 dip in batter1 fry in deep fat1 and drain on brown paper4 ,sprinkle with powdered sugar1 and serve on a folded napkin4 ,banana ,fritters ,,ii #c bananas #a cup bread flour #b teaspoons baking powder #a tablespoon powdered sugar teaspoon salt cup milk #a egg #a tablespoon lemon juice ,mix and sift dry ingredients4 ,beat egg until light1 add milk1 and combine mixtures2 then add lemon juice and banana fruit forced through a sieve4 ,drop by spoonfuls1 fry in deep fat1 and drain4 ,serve with ,lemon ,sauce4 ,orange ,fritters ,peel two oranges and separate into sections4 ,make an opening in each section just large enough to admit of passage for seeds1 which should be removed4 ,dip sections in ,batter ,,ii1 ,,iii1 ,,iv1 or ,v1 and fry and serve same as other fritters4 ,fruit ,fritters ,fresh peaches1 apricots1 or pears may be cut in pieces1 dipped in batter1 and fried same as other fritters4 ,canned fruits may be used1 after draining from their syrup4 ,cauliflower ,fritters ,cold cooked cauliflower ,batter ,v ,salt and pepper ,sprinkle pieces of cauliflower with salt and pepper and dip in ,batter ,i or ,v4 ,fry in deep fat1 and drain on brown paper4 ,fried ,celery ,celery cut in three-inch pieces ,salt and pepper ,batter ,i1 ,,iii1 or ,v ,parboil celery until soft1 drain1 sprinkle with salt and pepper1 dip in batter1 fry in deep fat1 and drain on brown paper4 ,serve with ,tomato ,sauce4 ,sardines ,fried in ,batter ,drain fish and pour over boiling water to free from oil1 then remove skins4 ,dip in ,batter ,,iii1 fry in deep fat1 and drain on brown paper4 ,serve with ,hot ,tartare ,sauce4 ,tomato ,fritters #a can tomatoes #f cloves cup sugar #c slices onion #a teaspoon salt ,few grains cayenne cup butter cup corn-starch #a egg ,cook first four ingredients twenty minutes1 rub all through a sieve except seeds1 and season with salt and pepper4 ,melt butter1 and when bubbling1 add corn-starch and tomato gradually2 cook two minutes1 then add egg slightly beaten4 ,pour into a buttered shallow tin1 and cool4 ,turn on a board1 cut in squares1 diamonds1 or strips4 ,roll in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,cherry ,fritters #b cups scalded milk cup corn-starch cup flour cup sugar teaspoon salt cup cold milk ,yolks #c eggs cup ,maraschino cherries1 cut in halves ,mix corn-starch1 flour1 sugar1 and salt4 ,dilute with cold milk and add beaten yolks2 then add gradually to scalded milk and cook fifteen minutes in double boiler4 ,add cherries1 pour into a buttered shallow tin1 and cool4 ,turn on a board1 cut in squares1 dip in flour1 egg1 and crumbs1 fry in deep fat1 and drain4 ,serve with ,maraschino ,sauce4 ,maraschino ,sauce cup boiling water cup sugar #b tablespoons corn-starch cup ,maraschino cherries1 cut in halves cup ,maraschino syrup tablespoon butter ,mix sugar and corn-starch1 add gradually to boiling water1 stirring constantly4 ,boil five minutes1 and add cherries1 syrup1 and butter4 ,farina ,cakes with ,jelly #b cups scalded milk cup farina 7scant7 cup sugar teaspoon salt #a egg ,mix farina1 sugar1 and salt1 add to milk1 and cook in double boiler twenty minutes1 stirring constantly until mixture has thickened4 ,add egg slightly beaten1 pour into a buttered shallow pan1 and brush over with one egg slightly beaten and diluted with one tablespoon milk4 ,brown in a moderate oven4 ,cut in squares1 and serve with a cube of jelly on each square4 ,gnocchi la ,romaine cup butter cup flour cup corn-starch teaspoon salt #b cups scalded milk ,yolks #b eggs cup grated cheese ,melt butter1 and when bubbling1 add flour1 corn-starch1 salt1 and milk1 gradually4 ,cook three minutes1 stirring constantly4 ,add yolks of eggs slightly beaten1 and one-half cup cheese4 ,pour into a buttered shallow pan1 and cool4 ,turn on a board1 cut in squares1 diamonds1 or strips4 ,place on a platter1 sprinkle with remaining cheese1 and brown in oven4 ,queen ,fritters cup butter 7scant7 cup boiling water cup flour #b eggs ,fruit preserve or marmalade ,put butter in small saucepan and pour on water4 ,as soon as water again reaches boiling-point1 add flour all at once and stir until mixture leaves sides of saucepan1 cleaving to spoon4 ,remove from fire and add eggs unbeaten1 one at a time1 beating mixture thoroughly between addition of eggs4 ,drop by spoonfuls and fry in deep fat until well puffed and browned4 ,drain1 make an opening1 and fill with preserve or marmalade4 ,sprinkle with powdered sugar and serve on a folded napkin4 ,chocolate ,fritters with ,vanilla ,sauce ,make ,queen ,fritters1 fill with ,chocolate ,cream ,filling1 and serve with ,vanilla ,sauce2 filling to be cold and sauce warm4 ,coffee ,fritters1 ,coffee ,cream ,sauce ,cut stale bread in one-half inch slices1 remove crusts1 and cut slices in one-half inch strips4 ,mix three-fourths cup coffee infusion1 two tablespoons sugar1 one-fourth teaspoon salt1 one egg slightly beaten1 and one-fourth cup cream4 ,dip bread in mixture1 crumbs1 egg1 and crumbs again4 ,fry in deep fat and drain4 ,serve with ,coffee ,cream ,sauce4 ,beat yolks three eggs slightly1 add four tablespoons sugar and one-eighth teaspoon salt1 then add gradually one cup coffee infusion4 ,cook in double boiler until mixture thickens4 ,cool1 and fold in one-third cup heavy cream beaten until stiff4 ,sponge ,fritters #b cups flour cup sugar cup scalded milk yeast cake1 dissolved in #b tablespoons lukewarm water cup melted butter teaspoon salt #b eggs ,grated rind lemon ,quince marmalade ,currant jelly ,make a sponge of one-half the flour1 sugar1 milk1 and dissolved yeast cake2 let rise to double its bulk4 ,add remaining ingredients and let rise again4 ,toss on a floured board1 roll to one-fourth inch thickness1 shape with a small biscuit-cutter 7first dipped in flour71 cover1 and let rise on board4 ,take each piece and hollow in centre to form a nest4 ,in one-half the pieces put one-half teaspoon of currant jelly and quince marmalade mixed in the proportion of one part jelly to two parts marmalade4 ,brush with milk edges of filled pieces4 ,cover with unfilled pieces and press edges closely together with fingers first dipped in flour4 ,if this is not carefully done fritters will separate during frying4 ,fry in deep fat1 drain on brown paper1 and sprinkle with powdered sugar4 ,calf's ,brains ,fritters ,clean brains1 and cook twenty minutes in boiling water1 to which is added one-half teaspoon salt1 one tablespoon lemon juice1 three cloves1 two slices onion1 and one-half bay leaf4 ,remove from range1 and let stand in water until cold2 drain1 dry between towels1 and separate into pieces4 ,make a batter of one-half cup flour1 one teaspoon baking powder1 one-fourth teaspoon salt1 a few grains pepper1 one egg well beaten1 and one-fourth cup milk4 ,add brains1 and drop mixture by spoonfuls into greased muffin rings1 placed in a frying-pan in which there is a generous supply of hot lard4 ,cook on one side until well browned1 turn1 and cook other side4 ,arrange on serving dish and pour around ,sauce ,finiste 7see p4 #bgi74 ,clam ,fritters #a pint clams #b eggs cup milk #a cups flour #b teaspoons baking powder ,salt ,pepper ,clean clams1 drain from their liquor1 and chop4 ,beat eggs until light1 add milk and flour mixed and sifted with baking powder1 then add chopped clams1 and season highly with salt and pepper4 ,drop by spoonfuls1 and fry in deep fat4 ,drain on brown paper1 and serve at once on a folded napkin4 ,croquettes ,before making ,croquettes1 consult ,rules for ,testing ,fat for ,frying1 page #ba2 ,egging and ,crumbing1 page #bb2 ,uses for ,stale ,bread1 page #fi2 and ,potato ,croquettes1 page #caf4 ,banana ,croquettes ,remove skins from bananas1 scrape1 using a silver knife to remove the astringent principle which lies close to skin1 and cut in halves crosswise2 then remove a slice from each end4 ,dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain on brown paper4 ,cheese ,croquettes #c tablespoons butter cup flour cup milk ,yolks #b eggs #a cup mild cheese1 cut in very small cubes cup grated ,gruyre cheese ,salt and pepper ,few grains cayenne ,make a thick white sauce1 using butter1 flour1 and milk1 add yolks of eggs without first beating1 and stir until well mixed2 then add grated cheese4 ,as soon as cheese melts1 remove from fire1 fold in cheese cubes1 and season with salt1 pepper1 and cayenne4 ,spread in a shallow pan1 and cool4 ,turn on a board1 cut in small squares or strips1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain on brown paper4 ,serve for a cheese course4 ,chestnut ,croquettes #a cup mashed ,french chestnuts #b tablespoons thick cream ,yolks #b eggs #a teaspoon sugar teaspoon vanilla ,mix ingredients in order given4 ,shape in balls1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,chestnut ,roulettes #a cup chestnut pure #b eggs ,few drops onion juice #b tablespoons butter #b tablespoons heavy cream teaspoon salt ,few grains paprika ,mix ingredients in order given1 cook two minutes1 and cool4 ,shape a little larger than ,french chestnuts1 dip in crumbs1 egg1 and crumbs again4 ,fry in deep fat1 and drain on brown paper4 ,lenten ,croquettes ,soak one-half cup lentils and one-fourth cup dried lima beans over night1 in cold water to cover2 drain1 add three pints water1 one-half small onion1 one stalk celery1 three slices carrot1 and a sprig of parsley4 ,cook until lentils are soft1 remove seasonings1 drain1 and rub through a sieve4 ,to pulp add one-half cup stale bread crumbs1 one egg slightly beaten1 and salt and pepper to taste4 ,melt one tablespoon butter1 add one tablespoon flour1 and pour on gradually one-third cup hot cream2 combine mixtures1 and cool4 ,shape1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain on brown paper4 ,serve with ,tomato ,sauce ,i4 ,rice ,croquettes with ,jelly cup rice cup boiling water #a cup scalded milk teaspoon salt ,yolks #b eggs #a tablespoon butter ,wash rice1 add to water with salt1 cover1 and steam until rice has absorbed water4 ,then add milk1 stir lightly with a fork1 cover1 and steam until rice is soft4 ,remove from fire1 add egg yolks and butter2 spread on a shallow plate to cool4 ,shape in balls1 roll in crumbs1 then shape in form of nests4 ,dip in egg1 again in crumbs1 fry in deep fat1 and drain4 ,put a cube of jelly in each croquette4 ,arrange on a folded napkin1 and garnish with parsley1 or serve around game4 ,sweet ,rice ,croquettes ,to rice croquette mixture add two tablespoons powdered sugar and grated rind one-half lemon4 ,shape in cylinder forms1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,rice and ,tomato ,croquettes cup rice cup stock can tomatoes #a slice onion #a slice carrot #a sprig parsley #a sprig thyme #b cloves teaspoon peppercorns #a teaspoon sugar #a egg cup grated cheese #a tablespoon butter teaspoon salt ,few grains cayenne ,wash rice1 and steam in stock until rice has absorbed stock2 then add tomatoes which have been cooked twenty minutes with onion1 carrot1 parsley1 thyme1 cloves1 peppercorns1 and sugar1 and then rubbed through a strainer4 ,remove from fire1 add egg slightly beaten1 cheese1 butter1 salt1 and cayenne4 ,spread on a plate to cool4 ,shape in form of cylinders1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,oyster ,crabs la ,newburg #a cup oyster crabs #a cup mushroom caps cup ,sherry wine cup butter #a tablespoon flour ,salt ,cayenne ,nutmeg cup cream ,yolks two eggs #a tablespoon brandy ,peel mushroom caps and break in pieces4 ,add oyster crabs and wine1 cover1 and let stand one hour4 ,melt butter1 add first mixture1 and cook eight minutes4 ,add flour1 and cook two minutes4 ,season with salt1 cayenne1 and nutmeg2 then add heavy cream4 ,just before serving add egg yolks1 slightly beaten1 and brandy4 ,oyster and ,macaroni ,croquettes cup macaroni1 broken in inch pieces #a pint oysters #a cup ,thick ,white ,sauce ,few grains cayenne ,few grains mace teaspoon lemon juice cup grated cheese ,cook macaroni in boiling salted water until soft1 drain in a colander1 and pour over macaroni two cups cold water4 ,clean and parboil oysters1 remove tough muscles1 and cut soft parts in pieces4 ,reserve one-half cup oyster liquor and use in making ,thick ,white ,sauce in place of all milk4 ,mix macaroni and oysters1 add ,thick ,white ,sauce and seasonings4 ,spread on a plate to cool4 ,shape1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,oysters la ,somerset #a pint selected oysters #a tablespoon chopped onion #b tablespoons chopped mushrooms #c tablespoons butter cup oyster liquor cup ,chicken ,stock ,salt ,pepper ,cayenne #d tablespoons flour ,parboil and drain oysters4 ,reserve liquor1 strain1 and set aside for sauce4 ,cook onion and mushroom in butter five minutes1 add flour1 and pour on gradually oyster liquor and chicken stock4 ,season with salt1 pepper1 and cayenne4 ,remove tough muscles from oysters1 and discard4 ,shape oysters1 cover with sauce1 and cool on a plate covered with stale bread crumbs4 ,dip in egg and stale bread crumbs1 fry in deep fat1 and drain on brown paper4 ,salmon ,croquettes #a cups cold flaked salmon #a cup ,thick ,white ,sauce ,few grains cayenne #a teaspoon lemon juice ,salt ,add sauce to salmon1 then add seasonings4 ,spread on a plate to cool4 ,shape1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,salmon ,cutlets ,mix equal parts of cold flaked salmon and hot mashed potatoes4 ,season with salt and pepper4 ,shape in form of cutlets1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,arrange in a circle1 having cutlets overlap one another1 on a folded napkin4 ,garnish with parsley4 ,lobster ,croquettes #b cups chopped lobster meat teaspoon salt teaspoon mustard ,few grains cayenne #a teaspoon lemon #a cup ,thick ,white ,sauce ,add seasonings to lobster1 then add ,thick ,white ,sauce4 ,cool1 shape1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,serve with ,tomato ,cream ,sauce4 ,lobster ,cutlets #b cups chopped lobster meat teaspoon salt ,few grains cayenne ,few gratings nutmeg #a teaspoon lemon juice ,yolk #a egg #a teaspoon finely chopped parsley #a cup ,thick ,white ,sauce ,mix ingredients in order given1 and cool4 ,shape in form of cutlets1 crumb1 and fry same as croquettes4 ,make a cut at small end of each cutlet1 and insert in each the tip end of a small claw4 ,stack around a mound of parsley4 ,serve with ,sauce ,tartare4 ,beef and ,rice ,croquettes #a cup chopped beef 7cut from top of round7 cup rice teaspoon salt teaspoon pepper ,few grains cayenne ,cabbage ,tomato ,sauce ,mix beef and rice1 and add salt1 pepper1 and cayenne4 ,cook cabbage leaves two minutes in boiling water to cover4 ,in each leaf put two tablespoons mixture1 and fold leaf to enclose mixture4 ,cook one hour in ,tomato ,sauce4 ,tomato ,sauce4 ,brown four tablespoons butter1 add five tablespoons flour1 and pour on gradually one and one-half cups each ,brown ,stock and stewed and strained tomatoes4 ,add one slice onion1 one slice carrot1 a bit of bay leaf1 a sprig of parsley1 four cloves1 three-fourths teaspoon salt1 one-fourth teaspoon pepper1 and a few grains cayenne4 ,cook ten minutes1 and strain4 ,lamb ,croquettes #a tablespoon finely chopped onion #b tablespoons butter cup flour #a cup stock #a cup cold cooked lamb1 cut in small cubes cup boiled potato cubes ,salt and pepper #a teaspoon finely chopped parsley ,fry onion in butter five minutes1 then remove onion4 ,to butter add flour and stock1 and cook two minutes4 ,add meat1 potato1 salt1 and pepper4 ,simmer until meat and potato have absorbed sauce4 ,add parsley1 and spread on a shallow dish to cool4 ,shape1 dip in crumbs1 egg1 and crumbs again1 fry in deep fat1 and drain4 ,serve with ,tomato ,sauce4 ,veal ,croquettes #b cups chopped cold cooked veal teaspoon salt teaspoon pepper ,few grains cayenne ,few drops onion juice ,yolk #a egg #a cup thick sauce made of ,white ,soup ,stock ,mix ingredients in order given4 ,cool1 shape1 crumb1 and fry same as other croquettes4 ,chicken ,croquettes ,i #a cups chopped cold cooked fowl teaspoon salt teaspoon celery salt ,few grains cayenne #a teaspoon lemon juice ,few drops onion juice #a teaspoon finely chopped parsley #a cup ,thick ,white ,sauce ,mix ingredients in order given4 ,cool1 shape1 crumb1 and fry same as other croquettes4 ,white meat of fowl absorbs more sauce than dark meat4 ,this must be remembered if dark meat alone is used4 ,croquette mixtures should always be as soft as can be conveniently handled1 when croquettes will be soft and creamy inside4 ,chicken ,croquettes ,,ii ,clean and dress a four-pound fowl4 ,put into a kettle with six cups boiling water1 seven slices carrot1 two slices turnip1 one small onion1 one stalk celery1 one bay leaf1 and three sprigs thyme4 ,cook slowly until fowl is tender4 ,remove fowl2 strain liquor1 cool1 and skim off fat4 ,make a thick sauce1 using one-fourth cup butter1 one-half cup flour1 one cup chicken stock1 and one-third cup cream4 ,remove meat from chicken1 chop1 and moisten with sauce4 ,season with salt1 cayenne1 and slight grating of nutmeg2 then add one beaten egg1 cool1 shape1 crumb1 and fry same as other croquettes4 ,arrange around a mound of green peas1 and serve with ,cream ,sauce or ,wine ,jelly4 ,chicken and ,mushroom ,croquettes ,make as ,chicken ,croquettes ,i1 using one and one-third cups chicken meat and two-thirds cup chopped mushrooms4 ,maryland ,croquettes ,season one cup chopped cold cooked fowl with salt1 celery salt1 cayenne1 lemon juice1 and onion juice2 moisten with sauce1 and cool4 ,parboil one pint selected oysters1 drain1 and cover each oyster with chicken mixture4 ,dip in crumbs1 egg1 and crumbs2 fry in deep fat1 and drain4 ,sauce4 ,melt one and one-half tablespoons butter1 add three tablespoons flour1 and gradually one-third cup oyster liquor and two tablespoons cream4 ,season with salt and cayenne4 ,lincoln ,croquettes ,mix one cup each bread crumbs1 walnut meats cut in pieces1 and cold cooked chicken cut in cubes4 ,moisten with a sauce made by melting one and one-half tablespoons butter1 adding one and one-half tablespoons flour1 and pouring on gradually1 while stirring constantly1 one-half cup chicken stock4 ,season with salt1 celery salt1 paprika1 nutmeg1 and ,sherry wine4 ,shape in balls1 dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain on brown paper4 ,serve with a sauce made of one-half chicken stock and one-half cream and flavored with ,sherry wine4 ,cutlets of ,sweetbreads la ,victoria #b pairs parboiled sweetbreads #b teaspoons lemon juice teaspoon salt teaspoon pepper ,slight grating nutmeg #a teaspoon finely chopped parsley #a egg #a cup ,thick ,white ,sauce ,chop the sweetbreads1 of which there should be two cups2 if not enough1 add chopped mushrooms to make two cups1 then season4 ,add egg1 slightly beaten1 to sauce1 and combine mixtures4 ,cool1 shape1 crumb1 and fry4 ,make a cut in small end of each cutlet1 and insert in each a piece of cold boiled macaroni one and one-half inches long4 ,serve with ,allemande ,sauce4 ,epigrams of ,sweetbreads ,parboil a sweetbread1 drain1 place in a small mould1 cover1 and press with a weight4 ,cut in one-half inch slices1 and spread with the following mixture3 ,fry one-third teaspoon finely chopped shallot in one and one-half tablespoons butter three minutes1 add three tablespoons chopped mushrooms1 and cook three minutes2 then add two and one-half tablespoons flour1 one-half cup stock1 two tablespoons cream1 one tablespoon ,sherry wine1 one egg yolk1 and salt and pepper to taste4 ,cool1 dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain4 ,swedish ,timbales cup flour teaspoon salt #a teaspoon sugar cup milk #a egg #a tablespoon olive oil ,mix dry ingredients1 add milk gradually1 and beaten egg2 then add olive oil4 ,shape1 using a hot timbale iron1 fry in deep fat until crisp and brown2 take from iron and invert on brown paper to drain4 ,to ,heat ,timbale ,iron4 ,heat fat until nearly hot enough to fry uncooked mixtures4 ,put iron into hot fat1 having fat deep enough to more than cover it1 and let stand until heated4 ,the only way of knowing when iron is of right temperature is to take it from fat1 shake what fat may drip from it1 lower in batter to three-fourths its depth1 raise from batter1 then immerse in hot fat4 ,if batter does not cling to iron1 or drops from iron as soon as immersed in fat1 it is either too hot or not sufficiently heated4 ,to ,form ,timbales4 ,turn timbale batter into a cup4 ,lower hot iron into cup1 taking care that batter covers iron to only three-fourths its depth4 ,when immersed in fat1 mixture will rise to top of iron1 and when crisp and brown may be easily slipped off4 ,if too much batter is used1 in cooking it will rise over top of iron1 and in order to remove timbale it must be cut around with a sharp knife close to top of iron4 ,if the cases are soft rather than crisp1 batter is too thick and must be diluted with milk4 ,fill cases with ,creamed ,oysters1 ,chicken1 ,sweetbreads1 or ,chicken and ,sweetbreads in combination with ,mushrooms4 ,bunuelos ,use recipe for and fry same as ,swedish ,timbales1 using a ,bunuelos iron4 ,serve with cooked fruit and with or without whipped cream sweetened and flavored4 ,strawberry ,baskets ,fry ,swedish ,timbales1 making cases one inch deep4 ,fill with selected strawberries1 sprinkled with powdered sugar4 ,serve as a first course at a ladies' luncheon4 ,rice ,timbales ,pack hot boiled rice in slightly buttered small tin moulds4 ,let stand in hot water ten minutes4 ,use as a garnish for curried meat1 fricassee1 or boiled fowl4 ,macaroni ,timbales ,line slightly buttered ,dario moulds with boiled macaroni4 ,cut strips the length of height of mould1 and place closely together around inside of mould4 ,fill with ,chicken1 or ,salmon ,force meat4 ,put in a pan1 half surround with hot water1 cover with buttered paper1 and bake thirty minutes in a moderate oven4 ,serve with ,lobster1 ,bchamel1 or ,hollandaise ,sauce ,i4 ,spaghetti ,timbales ,line bottom and sides of slightly buttered ,dario moulds with long strips of boiled spaghetti coiled around the inside4 ,fill and bake same as ,macaroni ,timbales4 ,pimento ,timbales ,line small timbale moulds with canned pimentoes4 ,fill with ,chicken ,timbale ,,ii mixture 7see p4 #cff71 and bake until firm4 ,remove from moulds1 insert a sprig of parsley in top of each1 and serve with ,brown ,mushroom ,sauce #c tablespoons butter ,few drops onion juice #c tablespoons flour #a cup cream lb4 mushrooms #a teaspoon beef extract ,salt ,paprika ,melt butter1 add onion juice1 and cook until slightly browned2 then add flour and continue the browning4 ,pour on1 gradually1 while stirring constantly1 the cream4 ,clean mushrooms1 peal caps1 cut in slices lengthwise1 and saut in butter five minutes4 ,break stems in pieces1 cover with cold water1 and cook slowly until liquor is reduced to one-third cup2 then strain4 ,dissolve beef extract in mushroom liquor4 ,add to sauce1 and season with salt and paprika4 ,just before serving1 add sautd caps4 ,halibut ,timbales ,i #a lb4 halibut cup thick cream teaspoon salt ,few grains cayenne #a teaspoons lemon juice ,whites #c eggs ,cook halibut in boiling salted water1 drain1 and rub through a sieve4 ,season with salt1 cayenne1 and lemon juice2 add cream beaten until stiff1 then beaten whites of eggs4 ,turn into small1 slightly buttered moulds1 put in a pan1 half surround with hot water1 cover with buttered paper1 and bake twenty minutes in a moderate oven4 ,remove from moulds1 arrange on a serving dish1 pour around ,bchamel ,sauce or ,lobster ,sauce ,,ii1 and garnish with parsley4 ,halibut ,timbales ,,ii #a lb4 halibut cup milk ,yolk #a egg #a teaspoons salt teaspoon pepper ,few grains cayenne teaspoon corn-starch cup thick cream ,force fish through a meat chopper1 then rub through a sieve or finely chop4 ,add yolk of egg1 seasonings1 corn-starch1 and cream beaten until stiff4 ,cook same as ,halibut ,timbales ,i and serve with ,cream or ,lobster ,sauce4 ,lobster ,timbales ,i ,sprinkle slightly buttered ,dario or timbale moulds with lobster coral rubbed through a strainer4 ,line moulds with ,fish ,force-meat ,i1 fill centres with ,creamed ,lobster1 and cover with force-meat4 ,put in a pan1 half surround with hot water1 place over moulds buttered paper1 and bake twenty minutes in a moderate oven4 ,serve with ,lobster or ,bchamel ,sauce4 ,lobster ,timbales ,,ii #b lb4 live lobster cup stale bread crumbs cup heavy cream #b eggs ,sherry wine ,salt and pepper ,split lobster1 remove intestinal vein1 liver1 and stomach4 ,crack claw shells with mallet1 then remove all meat1 scraping as close to shell as possible to obtain the color desired4 ,force meat through a sieve1 add bread crumbs1 cream1 eggs slightly beaten1 and salt1 pepper1 and ,sherry wine to taste4 ,fill small timbale moulds two-thirds full1 place in iron frying-pan1 and pour in boiling water to two-thirds the depths of the moulds4 ,place over moulds buttered paper and cook on the range until firm1 keeping water below the boiling-point4 ,remove from moulds and serve with ,hot ,mayonnaise 7see p4 #bgh74 ,lobster ,cream ,i #b lb4 lobster cup soft stale bread crumbs cup milk cup cream #b teaspoons ,anchovy essence teaspoon salt ,few grains cayenne ,whites #c eggs ,remove lobster meat from shell and chop finely4 ,cook bread and milk ten minutes4 ,add cream1 seasonings1 and whites of eggs beaten until stiff4 ,turn into one slightly buttered timbale mould and two slightly buttered ,dario moulds4 ,bake as ,lobster ,timbales4 ,remove to serving dish1 having larger mould in centre1 smaller moulds one at either end4 ,pour around ,lobster ,sauce ,i1 sprinkle with coral rubbed through a sieve1 and garnish with pieces of lobster shell from tail1 and parsley4 ,lobster ,cream ,,ii #a cup chopped lobster meat #a tablespoon butter #a tablespoon flour #a teaspoon salt teaspoon paprika ,few drops onion juice #b egg yolks cup milk cup heavy cream ,white one egg1 beaten stiff ,cook lobster meat with butter five minutes4 ,add flour1 seasonings1 egg yolks1 milk1 cream beaten until stiff1 and white of egg4 ,fill buttered timbale moulds three-fourths full1 set in pan of hot water1 cover with buttered paper1 and bake until firm4 ,serve with ,lobster ,sauce4 ,chicken ,timbales ,i ,garnish slightly buttered ,dario moulds with chopped truffles or slices of truffles cut in fancy shapes4 ,line with ,chicken ,force-meat ,i1 fill centres with ,creamed ,chicken and ,mushrooms1 to which has been added a few chopped truffles4 ,cover with ,force-meat1 and bake same as ,lobster ,timbales ,serve with ,bchamel or ,yellow ,bchamel ,sauce4 ,chicken ,timbales ,,ii #b tablespoons butter cup stale bread crumbs cup milk #a cup chopped cooked chicken tablespoon chopped parsley #b eggs ,salt ,pepper ,melt butter1 add bread crumbs and milk1 and cook five minutes1 stirring constantly4 ,add chicken1 parsley1 and eggs slightly beaten4 ,season with salt and pepper4 ,turn into buttered individual moulds1 having moulds two-thirds full set in pan of hot water1 cover with buttered paper1 and bake twenty minutes4 ,serve with ,bchamel ,sauce4 ,chicken ,timbales ,,iii ,soak one-half tablespoon granulated gelatine in one and one-half tablespoons cold water1 and dissolve in three-fourths cup chicken stock4 ,add one cup chopped cooked chicken1 and stir until the mixture begins to thicken1 then add one cup cream beaten until thick4 ,add one tablespoon ,sherry wine and a few grains cayenne4 ,mould1 chill1 and serve on lettuce leaves4 ,ham ,timbales ,make and bake same as ,chicken ,timbales ,,ii1 using chopped cooked ham in place of chicken4 ,serve with ,bchamel ,sauce4 ,sweetbread and ,mushroom ,timbales ,cook two tablespoons butter with one sliced onion five minutes4 ,add one and one-half cups mushroom caps finely chopped1 and one small parboiled sweetbread1 finely chopped2 then add one cup ,white ,sauce ,,ii1 one-fourth cup stale bread crumbs1 one red pepper chopped1 one-half teaspoon salt1 yolks two eggs1 well beaten1 and whites two eggs1 beaten until stiff4 ,fill buttered timbale moulds1 set in pan of hot water1 cover with buttered paper1 and bake fifteen minutes4 ,remove to serving dish and pour around ,mushroom ,sauce4 ,clean five large mushroom caps1 cut in halves crosswise1 then in slices4 ,saut in three tablespoons butter five minutes2 dredge with two tablespoons flour1 add one-third cup cream and one cup chicken stock1 and cook two minutes4 ,season with salt and paprika1 and add one chopped truffle4 ,sweetbread ,mousse ,parboil a sweetbread ten minutes1 chop1 and rub through sieve2 there should be one-half cup4 ,mix with one-third cup breast meat of a raw chicken1 and rub through sieve4 ,pound in mortar1 add gradually white of one egg1 and work until smooth1 then add three-fourths cup heavy cream4 ,line buttered timbale moulds with mixture1 fill centres1 cover with mixture1 place in a pan of hot water1 cover with buttered paper and bake until firm4 ,remove to serving dish1 and pour around sauce4 ,filling4 ,melt one tablespoon butter1 add one tablespoon corn-starch1 and pour on gradually one-fourth cup ,white ,stock2 then add one-third cup parboiled sweetbread cut in cubes1 one tablespoon ,sherry wine1 and salt and pepper to taste4 ,sauce4 ,melt three tablespoons butter1 add three tablespoons flour1 and pour on one cup rich chicken stock and one-half cup heavy cream4 ,season with one tablespoon ,sherry wine1 one-fourth teaspoon beef extract1 and salt and pepper to taste4 ,suprme of ,chicken ,breast and second joints of uncooked chicken weighing #d lbs4 #d eggs #a cups thick cream ,salt and pepper ,force chicken through a meat chopper1 or chop very finely4 ,beat eggs separately1 add one at a time1 stirring until mixture is smooth4 ,add cream1 and season with salt and pepper4 ,turn into slightly buttered ,dario moulds1 and bake same as ,lobster ,timbales1 allowing thirty minutes for baking4 ,serve with ,suprme or ,bchamel ,sauce4 ,devilled ,oysters #a pint oysters cup butter cup flour cup milk ,yolk #a egg tablespoon finely chopped parsley teaspoon salt ,few grains cayenne #a teaspoon lemon juice ,buttered cracker crumbs ,clean1 drain1 and slightly chop oysters4 ,make a sauce of butter1 flour1 and milk2 add egg yolk1 seasonings1 and oysters4 ,arrange buttered scallop shells in a dripping-pan1 half fill with mixture1 cover with buttered crumbs1 and bake twelve to fifteen minutes in a hot oven4 ,deep oyster shells may be used in place of scallop shells4 ,crab meat1 ,indienne #b tablespoons butter #a teaspoon finely chopped onion #c tablespoons flour tablespoon curry powder #a cup chicken stock #a cup crab meat ,salt ,cook butter with onion three minutes1 add flour mixed with curry powder and chicken stock4 ,when boiling-point is reached add crab meat and season with salt4 ,devilled ,crabs #a cup chopped crab meat cup mushrooms1 finely chopped #b tablespoons butter #b tablespoons flour cup ,white ,stock ,yolks #b eggs #b tablespoons ,sherry wine #a teaspoon finely chopped parsley ,salt and pepper ,make a sauce of butter1 flour1 and stock2 add yolks of eggs1 seasonings 7except parsley71 crab meat1 and mushrooms4 ,cook three minutes1 add parsley1 and cool mixture4 ,wash and trim crab shells1 fill rounding with mixture1 sprinkle with stale bread crumbs mixed with a small quantity of melted butter4 ,crease on top with a case knife1 having three lines parallel with each other across shell and three short lines branching from outside parallel lines4 ,bake until crumbs are brown4 ,devilled ,scallops #a quart scallops cup butter teaspoon made mustard #a teaspoon salt ,few grains cayenne cup buttered cracker crumbs ,clean scallops1 drain1 and heat to the boiling-point2 drain again1 and reserve liquor4 ,cream the butter1 add mustard1 salt1 cayenne1 two-thirds cup reserved liquor1 and scallops chopped4 ,let stand one-half hour4 ,put in a baking-dish1 cover with crumbs1 and bake twenty minutes4 ,fried ,oyster ,crabs ,wash and drain crabs4 ,roll in flour1 and shake in a sieve to remove superfluous flour4 ,fry in a basket in deep fat1 having fat same temperature as for cooked mixtures4 ,drain1 and place on a napkin1 and garnish with parsley and slices of lemon4 ,serve with ,sauce ,tyrolienne4 ,bouches of ,oyster ,crabs ,pick over oyster crabs1 dip in flour1 cold milk1 and crumbs1 fry in deep fat1 and drain on brown paper4 ,fill bouche cases with crabs4 ,halibut ,marguerites ,line a buttered tablespoon with ,fish ,force-meat ,,ii4 ,fill with ,creamed ,lobster1 cover with force-meat1 and garnish with force-meat1 forced through a pastry bag and tube1 in the form of a marguerite1 having the centre colored yellow4 ,slip from spoon into boiling water1 and cook eight minutes4 ,serve with ,bchamel or ,lobster ,sauce4 ,cromesquis la ,russe ,melt two tablespoons butter1 add two tablespoons flour1 and pour on gradually one-half cup milk2 then add one-half cup finnan haddie which has been parboiled1 drained1 and separated into small pieces4 ,season with cayenne1 and spread on a plate to cook4 ,cut ,french pancakes in pieces two by four inches4 ,on lower halves of pieces put one tablespoon mixture4 ,brush edges with beaten egg1 fold over upper halves1 press edges firmly together1 dip in crumbs1 egg1 and crumbs1 fry in deep fat1 and drain4 ,serve garnished with parsley4 ,french ,pancakes4 ,to one-fourth cup bread flour add one-third cup milk1 one egg1 and one-fourth teaspoon salt2 beat thoroughly4 ,heat an omelet pan1 butter generously1 cover bottom of pan with mixture1 cook until browned on one side1 turn1 and cook on other side4 ,shad ,roe with ,celery ,clean a shad roe1 cook in boiling1 salted1 acidulated water twenty minutes1 and drain4 ,plunge into cold water1 drain1 remove membrane1 and separate roe into pieces4 ,melt three tablespoons butter1 add roe1 and cook ten minutes2 then add one tablespoon butter1 one-half cup chopped celery1 few drops each onion and lemon juice1 and salt and pepper4 ,serve on pieces of toasted bread4 ,stuffed ,clams ,cover bottom of dripping-pan with rock salt4 ,arrange two quarts large-sized soft-shelled clams on salt1 in such a manner that liquor will not run into pan as clam-shells open4 ,as soon as shells begin to open1 remove clams from shells1 and chop4 ,reserve liquor1 strain1 and use in making a thick sauce 7follow directions for thick ,white ,sauce for ,croquettes1 p4 #bff71 making one-half rule1 and using one-fourth cup each clam liquor and cream4 ,season highly with lemon juice and cayenne4 ,moisten clams with sauce1 fill shells1 sprinkle with grated cheese1 cover with buttered soft stale bread crumbs1 and bake in a hot oven until crumbs are brown4 ,crab ,meat1 ,terrapin ,style #a cup crab meat #b tablespoons butter small onion1 thinly sliced #b tablespoons ,sherry wine cup heavy cream ,yolks #b eggs ,salt and cayenne ,cook butter and onion until yellow2 remove onion1 add crab meat and wine4 ,cook three minutes1 add cream1 yolks of eggs1 salt1 and cayenne4 ,mock ,crabs #d tablespoons butter cup flour #a teaspoons salt teaspoon mustard teaspoon paprika #a cups scalded milk #a can ,kornlet #a egg #c teaspoons ,worcestershire ,sauce #a cup buttered cracker crumbs ,melt butter1 add flour mixed with dry seasonings1 and pour on gradually the milk4 ,add ,kornlet1 egg slightly beaten1 and ,worcestershire ,sauce4 ,pour into a buttered baking-dish1 cover with crumbs1 and bake until crumbs are brown4 ,martin's ,specialty tablespoon onion 7finely chopped7 #b tablespoons butter #a cup chopped cooked chicken or veal #a cup soft bread crumbs ,stock #a egg yolk ,salt and pepper ,lettuce ,cook onion in butter three minutes4 ,add meat and bread crumbs1 moisten with stock1 and add egg yolk and seasonings4 ,wrap in lettuce leaves1 allowing two tablespoons mixture to each portion4 ,tie in cheese-cloth and steam4 ,remove to serving dish and pour around ,tomato ,sauce4 ,sweetbread ,ramequins ,clean and parboil a sweetbread and cut in cubes4 ,melt two tablespoons butter1 add three tablespoons flour1 and pour on gradually one cup chicken stock4 ,reheat sweetbread in sauce and add one-fourth cup heavy cream and one and one-half teaspoons beef extract4 ,season with salt1 paprika1 and lemon juice4 ,fill ramequin dishes1 cover with buttered crumbs1 and bake until crumbs are brown4 ,sweetbread la ,mont ,vert ,parboil a pair of sweetbreads1 and gash4 ,decorate in gashes with truffles cut in thin slices1 and slice in fancy shapes4 ,melt three tablespoons butter1 add two slices onion1 six slices carrot1 and sweetbreads2 fry five minutes4 ,pour off butter1 and add one-fourth cup brown stock and two tablespoons ,sherry wine4 ,cook in oven twenty-five minutes1 basting often until well glazed4 ,serve in nests of peas1 and pour around ,mushroom ,sauce4 ,nests4 ,drain and rinse one can peas1 and rub through a sieve4 ,add three tablespoons butter1 and salt and pepper to taste4 ,heat to boiling-point1 and shape in nests1 using pastry bag and tube4 ,mushroom ,sauce4 ,clean three large mushroom caps1 cut in halves crosswise1 then in slices4 ,saut in two tablespoons butter five minutes4 ,dredge with one tablespoon flour1 and add one cup cream and liquor left in pan in which sweetbreads were cooked4 ,cook two minutes4 ,sweetbread in ,peppers ,parboil sweetbread1 cool1 and cut in small pieces2 there should be one cup4 ,melt two tablespoons butter1 add two tablespoons flour1 and pour on gradually one-half cup chicken stock2 then add two tablespoons heavy cream1 and one-third cup mushroom caps broken in small pieces4 ,season with salt1 paprika1 and ,worcestershire ,sauce4 ,cut a slice from stem end of six peppers1 remove seeds1 and parboil peppers fifteen minutes4 ,cool1 fill1 cover with buttered crumbs1 and bake until crumbs are brown4 ,break stems of mushrooms1 cover with cold water1 and cook slowly twenty minutes4 ,melt two tablespoons butter1 add a few drops onion juice1 two tablespoons flour1 and pour on gradually the water drained from mushroom stems1 and enough chicken stock to make one cup4 ,add one-fourth cup heavy cream1 and season with salt and paprika4 ,pour sauce around peppers4 ,cutlets of ,chicken ,remove fillets from two chickens2 for directions1 see page #bde4 ,make six parallel slanting incisions in each mignon fillet and insert in each a slice of truffle1 having the part of truffle exposed cut in points on edge4 ,arrange small fillets on large fillets4 ,garnish with truffles cut in small shapes1 and ,chicken ,force-meat forced through a pastry bag and tube4 ,place in a greased pan1 add one-third cup ,white ,stock1 cover with buttered paper1 and bake fifteen minutes in a hot oven4 ,serve with ,suprme or ,bchamel ,sauce4 ,fillets of ,game ,remove skin from breasts of three partridges4 ,cut off breasts1 leaving wing joints attached4 ,separate large from mignon fillets4 ,make five parallel slanting incisions in each mignon fillet1 and insert in each a slice of truffle1 having part of truffle exposed cut in points on edge4 ,beginning at outer edge of large fillets make deep cuts1 nearly separating fillets in two parts1 and stuff with ,chicken ,force-meat ,i or ,,ii4 ,arrange small fillets on large fillets4 ,place in a greased baking-pan1 brush over with butter1 add one tablespoon ,madeira wine and two tablespoons mushroom liquor4 ,cover with buttered paper1 and bake twelve minutes in a hot oven4 ,serve with ,suprme ,sauce4 ,chicken ,cutlets ,remove fillets from two chickens2 for directions1 see page #bde4 ,dip each in thick cream1 roll in flour1 and saut in lard three minutes4 ,place in a pan1 dot over with butter1 and bake ten minutes4 ,serve with ,white ,sauce ,i1 to which is added one tablespoon meat extract4 ,russian ,cutlets ,cover bottom of cutlet moulds with ,russian ,pilaf and cover ,pilaf with ,chicken ,force-meat ,,ii 7see p4 #aej71 doubling the recipe and omitting nutmeg4 ,set moulds in pan of hot water1 cover with buttered paper1 and bake in a moderate oven fifteen minutes4 ,remove from moulds to serving dish1 surround with ,brown ,mushroom ,sauce1 and garnish with parsley4 ,russian ,pilaf4 ,wash one-half cup rice4 ,mix one cup highly seasoned chicken stock with three-fourths cup stewed and strained tomato1 and heat to boiling-point4 ,add rice1 and steam until rice is soft4 ,add two tablespoons butter1 stirring lightly with a fork that kernels may not be broken1 and season with salt4 ,brown ,mushroom ,sauce #c tablespoons butter #a slice carrot #a slice onion #a tablespoon lean raw ham1 finely chopped #e tablespoons flour #a cups brown stock lb4 mushrooms #a cup cold water #a teaspoon beef extract ,salt ,pepper ,cook butter with vegetables and ham until brown1 add flour1 and when well browned add stock1 gradually1 then strain4 ,clean mushroom stems1 break in pieces1 cover with water1 and cook slowly until stock is reduced to one-third cup4 ,strain1 and add to sauce with beef extract and seasonings4 ,just before serving add mushroom caps peeled1 cut in slices lengthwise1 and sautd in butter five minutes4 ,chicken la ,mc,donald #a cup cold cooked chicken1 cut in strips #c cold boiled potatoes1 cut in one-third inch slices #a truffle cut in strips #c tablespoons butter #c tablespoons flour #a cups scalded milk ,salt ,pepper ,make a sauce of butter1 flour1 and milk4 ,add chicken1 potatoes1 and truffle1 and1 as soon as heated1 add seasoning4 ,chicken ,mousse ,make a chicken force-meat of one-half the breast of a raw chicken pounded and forced through a pure strainer1 the white of one egg slightly beaten1 one-half cup heavy cream1 and salt1 pepper1 and cayenne to taste4 ,add three-fourths cup cooked white chicken meat rubbed through a sieve1 the white of an egg slightly beaten1 and one-half cup heavy cream beaten until stiff4 ,decorate a buttered mould with truffles1 turn in mixture1 set in pan of hot water1 cover with buttered paper1 and bake until firm4 ,remove to platter1 and pour around ,cream or ,bchamel ,sauce4 ,fillets of ,chicken1 ,sauce ,suprme ,remove fillets from three chickens1 leaving wing joint and a piece of bone attached to each fillet4 ,reserve mignon fillets for the making of force-meat4 ,make a pocket in each large fillet1 and stuff with one-half tablespoon force-meat2 close pockets1 and fasten each with five pieces of truffle1 shaped to represent nails and drawn through with a larding needle4 ,sprinkle with salt and pepper1 put in small baking-pan1 brush over with cold water1 add one-half cup ,madeira wine1 cover with buttered paper1 and bake in a hot oven ten minutes4 ,arrange cooked mushroom caps overlapping one another the entire length of platter1 put a chop frill on bone of each fillet1 and put three fillets on each side of mushrooms4 ,garnish with celery tips and pour around ,illustration3 ,,russian ,,cutlets4--,page #cgc4 ,illustration3 ,,dresden ,,patties4--,page #chj4 ,illustration3 ,,devilled ,,crabs4--,page #cfh4 ,illustration3 ,,pan ,,broiled ,,lamb ,,chops ,,la ,,lucullus4--,page #cgf4 ,sauce ,suprme4 ,cook remaining chicken with one small sliced carrot1 one onion1 one stalk celery1 two sprigs parsley1 and a bit of bay leaf1 with enough water to cover1 one hour4 ,strain and cook stock until reduced to one cup4 ,melt two tablespoons butter1 add two tablespoons flour1 and pour on stock2 cook slowly fifteen minutes4 ,add three-fourths cup heavy cream and season with salt and pepper2 then add twelve peeled white mushroom caps and cook five minutes4 ,remove caps to platter and add one-fourth cup heavy cream to sauce4 ,chicken ,force-meat4 ,put mignon fillets through a meat chopper1 add one-half the quantity of stale bread crumbs cooked with milk until moisture has nearly evaporated4 ,cool and put through pure strainer2 then add one and one-half tablespoons melted butter1 yolk one egg1 two tablespoons cream1 and salt and pepper to taste4 ,birds on ,canaps ,split five birds 7quails or squabs71 season with salt and pepper1 and spread with four tablespoons butter1 rubbed until creamy1 and mixed with three tablespoons flour4 ,bake in a hot oven until well browned1 basting every four minutes with two tablespoons butter1 melted in one-fourth cup water4 ,chop six boiled chickens' livers1 season with salt1 pepper1 and onion juice1 moisten with melted butter1 and add one teaspoon finely chopped parsley4 ,spread mixture on five pieces toasted bread1 arrange a bird on each canap1 and garnish with parsley4 ,breast of ,quail ,lucullus ,remove breasts from six quail1 lard1 and bake in a hot oven twenty minutes1 basting every five minutes with a very rich brown stock1 that breasts may have a glazed appearance4 ,mould corn meal or hominy mush in cone shape2 when firm remove from mould and sprinkle with finely chopped parsley4 ,arrange breasts on cone around base1 and make six nests of mashed seasoned sweet potato around base of cone at equal distances1 using a pastry bag and rose tube4 ,fill nests with creamed mushrooms and sweetbread4 ,garnish between nests with toasted bread points1 the tips of which have been brushed with white of egg1 then dipped in finely chopped parsley4 ,insert a stab frill in each nest and one in top of cone4 ,serve with one and one-half cups rich brown sauce seasoned with tomato catsup and mashed sweet potato4 ,a small amount of the sweet potato gives a suggestion of chestnuts4 ,pan ,broiled ,lamb ,chops la ,lucullus ,pan broil lamb chops and garnish same as ,breast of ,quail ,lucullus4 ,chickens' ,livers en ,brochette ,cut each liver in four pieces4 ,alternate pieces of liver and pieces of thinly sliced bacon on skewers1 allowing one liver and five pieces of bacon for each skewer4 ,balance skewers in upright positions on rack in dripping-pan4 ,bake in a hot oven until bacon is crisp4 ,serve garnished with watercress4 ,chestnuts en ,casserole ,remove shells from three cups chestnuts1 put in a casserole dish1 and pour over three cups highly seasoned chicken stock4 ,cover1 and cook in a slow oven three hours2 then thicken chicken stock with two tablespoons butter and one and one-half tablespoons flour cooked together4 ,send to table in casserole dish4 ,cheese ,fondue #a cup scalded milk #a cup soft stale bread crumbs lb4 mild cheese1 cut in small pieces #a tablespoon butter teaspoon salt ,yolks #c eggs ,whites #c eggs ,mix first five ingredients1 add yolks of eggs beaten until lemon-colored4 ,cut and fold in whites of eggs beaten until stiff4 ,pour in a buttered baking-dish1 and bake twenty minutes in a moderate oven4 ,cheese ,souffl #b tablespoons butter #c tablespoons flour cup scalded milk teaspoon salt ,few grains cayenne cup grated ,old ,english or ,young ,america cheese ,yolks #c eggs ,whites #c eggs ,melt butter1 add flour1 and when well mixed add gradually scalded milk4 ,then add salt1 cayenne1 and cheese4 ,remove from fire2 add yolks of eggs beaten until lemon-colored4 ,cool mixture1 and cut and fold in whites of eggs beaten until stiff and dry4 ,pour into a buttered baking-dish1 and bake twenty minutes in a slow oven4 ,serve at once4 ,ramequins ,souffls ,bake ,cheese ,souffl mixture in ramequin dishes4 ,serve for a course in a dinner4 ,cheese ,balls #a cups grated mild cheese #a tablespoon flour teaspoon salt ,few grains cayenne ,whites #c eggs ,cracker dust ,mix cheese with flour and seasonings4 ,beat whites of eggs until stiff1 and add to first mixture4 ,shape in small balls1 roll in cracker dust1 fry in deep fat1 and drain on brown paper4 ,serve with salad course4 ,compote of ,rice with ,peaches ,wash two-thirds cup rice1 add one cup boiling water1 and steam until rice has absorbed water2 then add one and one-third cups hot milk1 one teaspoon salt1 and one-fourth cup sugar4 ,cook until rice is soft4 ,turn into a slightly buttered round shallow mould4 ,when shaped1 remove from mould to serving dish1 and arrange on top sections of cooked peaches drained from their syrup and dipped in macaroon dust4 ,garnish between sections with candied cherries and angelica cut in leaf-shapes4 ,angelica may be softened by dipping in hot water4 ,color peach syrup with fruit red1 and pour around mould4 ,compote of ,rice and ,pears ,cook and mould rice as for ,compote of ,rice with ,peaches4 ,arrange on top quarters of cooked pears1 and pour around pear syrup4 ,croustades of ,bread ,cut stale bread in diamonds1 squares1 or circles4 ,remove centres1 leaving cases4 ,fry in deep fat or brush over with melted butter1 and brown in oven4 ,fill with creamed vegetables1 fish1 or meat4 ,rice ,croustades ,wash one cup rice1 and steam in ,white ,stock4 ,cool1 and mix with three-fourths cup ,thick ,white ,sauce1 to which has been added beaten yolk of one egg1 slight grating of nutmeg1 one-half teaspoon salt1 and one-eighth teaspoon pepper4 ,spread mixture in buttered pan two inches thick1 cover with buttered paper1 and place weight on top4 ,let stand until cold4 ,turn from pan1 cut in rounds1 remove centres1 leaving cases2 dip in crumbs1 egg1 and crumbs1 and fry in deep fat4 ,fill with creamed fish4 ,souffl au ,rhum ,yolks #b eggs cup powdered sugar #a tablespoon rum ,whites #d eggs ,few grains salt ,beat yolks of eggs until lemon-colored4 ,add sugar1 salt1 and rum4 ,cut and fold in whites of eggs beaten until stiff and dry4 ,butter a hot omelet pan1 pour in one-half mixture1 brown underneath1 fold gradually1 turn on a hot serving dish1 and sprinkle with powdered sugar4 ,cook remaining mixture in same way4 ,souffl au ,rhum should be slightly underdone inside4 ,at gentlemen's dinners rum is sometimes poured around souffl and lighted when sent to table4 ,omelet ,souffl ,yolks #b eggs cup powdered sugar teaspoon vanilla ,whites #d eggs ,few grains salt ,prepare same as ,souffl au ,rhum4 ,mound three-fourths of mixture on a slightly buttered platter4 ,decorate mound with remaining mixture forced through a pastry bag and tube4 ,sprinkle with powdered sugar1 and bake ten minutes in a moderate oven4 ,patties ,patty shells are filled with ,creamed ,oysters1 ,oysters in ,brown ,sauce1 ,creamed ,chicken1 ,creamed ,chicken and ,mushrooms1 or ,creamed ,sweetbreads4 ,they are arranged on a folded napkin1 and are served for a course at dinner or luncheon4 ,bouches ,small pastry shells filled with creamed meat are called bouches4 ,vol-au-vents ,vol-au-vents are filled same as patty shells4 ,rissoles ,roll puff paste to one-eighth inch thickness1 and cut in rounds4 ,place one teaspoon finely chopped seasoned meat moistened with ,thick ,white ,sauce on each round4 ,brush each piece with cold water half-way round close to edge4 ,fold like a turnover1 and press edges together4 ,dip in egg slightly beaten and diluted with one tablespoon water4 ,roll in gelatine1 fry in deep fat1 and drain4 ,granulated gelatine cannot be used4 ,filling for ,rissoles4 ,mix one-half cup finely chopped cold cooked chicken with one-fourth cup finely chopped cooked ham4 ,moisten with ,thick ,white ,sauce1 and season with salt and cayenne4 ,cigarettes la ,prince ,henry ,roll puff paste very thin1 and spread with ,chicken ,force-meat4 ,roll like a jelly roll1 and cut in pieces four inches long and a little larger round than a cigarette4 ,brush over with egg1 roll in crumbs1 fry in deep fat1 and drain on brown paper4 ,arrange log-cabin fashion on a folded doily1 and serve while hot4 ,zigaras la ,russe ,make and fry same as ,cigarettes la ,prince ,henry1 using cheese mixture in place of ,chicken ,force-meat4 ,melt two tablespoons butter1 add four tablespoons flour1 and pour on gradually one-half cup milk1 then add one tablespoon heavy cream1 one egg yolk1 and one-third cup grated cheese4 ,season highly with salt and cayenne4 ,cool before spreading on paste4 ,dresden ,patties ,cut stale bread in two-inch slices1 shape with a round cutter three inches in diameter1 and remove centres1 making cases4 ,dip cases in egg1 slightly beaten1 diluted with milk and seasoned with salt1 allowing two tablespoons milk to each egg4 ,when bread is thoroughly soaked1 drain1 and fry in deep fat4 ,fill with any mixture suitable for patty cases4 ,russian ,patties #a pint oysters #c tablespoons butter #d tablespoons flour cup chicken stock cup cream tablespoon vinegar tablespoon lemon juice ,yolks #b eggs #a tablespoon grated horseradish #b tablespoons capers ,salt and pepper ,parboil oysters1 drain1 and reserve liquor2 there should be one-half cup4 ,make sauce of butter1 flour1 stock1 oyster liquor1 and cream2 add yolks of eggs1 seasonings1 and salt and pepper to taste4 ,add oysters1 and as soon as oysters are heated1 fill patty shells4 ,cheese ,souffl with ,pastry #b eggs cup thick cream cup ,swiss cheese1 cut in small dice cup grated ,american cheese cup grated ,parmesan cheese ,salt and pepper ,few grains cayenne ,few gratings nutmeg ,add eggs to cream and beat slightly1 then add cheese and seasonings4 ,line the sides of ramequin dishes with strips of puff paste4 ,fill dishes with mixture until two-thirds full4 ,bake fifteen minutes in a hot oven4 ,lamb ,rissoles l',indienne ,roll puff paste one-eighth inch thick and shape1 using circular cutters of different sizes4 ,on the centres of smaller pieces put one tablespoon prepared lamb mixture1 wet edges1 cover with large pieces1 press edges firmly together1 prick upper paste in several places1 brush over with yolk of egg diluted with one teaspoon cold water1 and bake in hot oven4 ,lamb ,filling4 ,cook three tablespoons butter1 with a few drops onion juice1 until well browned1 add one-fourth cup flour1 and brown butter and flour1 then add one cup lamb stock4 ,season highly with salt1 paprika1 and curry powder4 ,to one-half the sauce1 add two-thirds cup cold roast lamb cut in one-third inch cubes4 ,add stock to remaining sauce1 and pour around rissoles just before sending to table4 ,quail ,pies #f quails #f slices carrot ,stalk of celery #b slices onion ,sprig of parsley ,bit of bay leaf teaspoon peppercorns ,flour ,salt and pepper ,sherry wine ,remove breasts and legs from birds1 season with salt and pepper1 dredge with flour1 and saut in butter4 ,to butter in pan add vegetables and peppercorns1 and cook five minutes4 ,separate backs of birds in pieces1 cover with cold water1 add vegetables1 and cook slowly one hour4 ,drain stock from vegetables1 and thicken with flour diluted with enough cold water to pour easily4 ,season with salt1 pepper1 and wine4 ,if not rich enough1 add more butter4 ,allow one bird to each individual dish1 sauce to make sufficiently moist1 and cover with plain or puff paste1 in which make two incisions1 through which the legs of the bird should extend4 ,aspic ,jelly ,carrot#b tablespoons each1 cut into cubes ,onion ,celery #b sprigs parsley #b sprigs thyme #a sprig savory #b cloves teaspoon peppercorns #a bay leaf cup white wine #a box gelatine #a quart ,white ,stock for vegetables and white meat1 or #a quart ,brown ,stock for dark meat ,juice #a lemon ,whites #c eggs ,aspic jelly is always made with meat stock1 and is principally used in elaborate entres where fish1 chicken1 game1 or vegetables are to be served moulded in jelly4 ,in making ,aspic ,jelly1 use as much liquid as the pan which is to contain moulded dish will hold4 ,put vegetables1 seasonings1 and wine 7except two tablespoons7 in a saucepan2 cook eight minutes1 and strain1 reserving liquid4 ,add gelatine to stock1 then add lemon juice4 ,heat to boiling-point and add strained liquid4 ,season with salt and cayenne4 ,beat whites of eggs slightly1 add two tablespoons wine1 and dilute with one cup hot mixture4 ,add slowly to remaining mixture1 stirring constantly until boiling-point is reached4 ,place on back of range and let stand thirty minutes4 ,strain through a double cheese-cloth placed over a fine wire strainer1 or through a jelly bag4 ,tomatoes in ,aspic ,peel six small firm tomatoes1 and remove pulp1 having opening in tops as small as possible4 ,sprinkle insides with salt1 invert1 and let stand thirty minutes4 ,fill with vegetable or chicken salad4 ,cover tops with ,mayonnaise to which has been added a small quantity of dissolved gelatine1 and garnish with capers and sliced pickles4 ,place a pan in ice-water1 cover bottom with aspic jelly mixture1 and let stand until jelly is firm4 ,arrange tomatoes on jelly garnished side down4 ,add more aspic jelly mixture1 let stand until firm1 and so continue until all is used4 ,chill thoroughly1 turn on a serving dish1 and garnish around base with parsley4 ,stuffed ,olives in ,aspic ,stone olives1 using an olive stoner1 and fill cavities thus made with green butter4 ,place small ,dario moulds in pan of ice-water1 and pour in aspic jelly mixture 7see p4 #chb7 one-fourth inch deep4 ,when firm put an olive in each mould 7keeping olives in place by means of small wooden skewers7 and add aspic by spoonfuls until moulds are filled4 ,chill thoroughly1 remove to circular slices of liver sausage1 garnish with green butter forced through a pastry bag and tube1 yolks of 8hard-boiled0 eggs forced through a strainer1 and red peppers cut in fancy shapes4 ,green ,butter4 ,mix yolk one 8hard-boiled0 egg1 two tablespoons butter1 one sprig parsley1 one sprig tarragon1 one small shallot1 one-half teaspoon anchovy paste1 one teaspoon capers1 and one teaspoon chopped gherkins1 and pound in a mortar2 then rub through a very fine sieve4 ,season with salt and pepper1 and add a few drops vinegar4 ,tongue in ,aspic ,cook a tongue according to directions on page #baj4 ,after removing skin and roots1 run a skewer through tip of tongue and fleshy part1 thus keeping tongue in shape4 ,when cool1 remove skewer4 ,put a round pan in ice-water1 cover bottom with brown aspic1 and when firm decorate with cooked carrot1 turnip1 beet cut in fancy shapes1 and parsley4 ,cover with aspic jelly mixture1 adding it by spoonfuls so as not to disarrange vegetables4 ,when this layer of mixture is firm1 put in tongue1 adding gradually remaining mixture as in ,tomatoes in ,aspic4 ,birds in ,aspic ,clean1 bone1 stuff1 and truss a bird1 then steam over body bones or roast4 ,if roasted1 do not dredge with flour4 ,put a pan in ice-water1 cover bottom with aspic jelly mixture1 and when firm garnish with truffles and egg custard thinly sliced and cut in fancy shapes4 ,the smaller the shapes the more elaborate may be the designs4 ,when garnishing with small shapes1 pieces are so difficult to handle that they should be taken on the pointed end of a larding-needle1 and placed as desired on jelly4 ,add aspic mixture by spoonfuls1 that designs may not be disturbed4 ,when mixture is added1 and firm to the depth of three-fourths inch1 place in the bird1 breast down4 ,if sides of mould are to be decorated1 dip pieces in jelly and they will cling to pan4 ,add remaining mixture gradually as in ,tomatoes in ,aspic4 ,small birds1 chicken1 capon1 or turkey1 may be put in aspic4 ,egg ,custard for ,decorating ,separate yolks from whites of two eggs4 ,beat yolks slightly1 add two tablespoons milk and few grains salt4 ,strain into a buttered cup1 put in a saucepan1 surround with boiling water to one-half depth of cup1 cover1 put on back of range1 and steam until custard is firm4 ,beat whites slightly1 add few grains salt1 and cook as yolks4 ,cool1 turn from cups1 cut in thin slices1 then in desired shapes4 ,stuffing for ,chicken in ,aspic ,chop finely breast and meat from second joints of an uncooked chicken1 or one pound of uncooked lean veal4 ,add one-half cup cracker crumbs1 hot stock to moisten1 salt1 pepper1 celery salt1 cayenne1 lemon juice1 and one egg slightly beaten4 ,in stuffing boned chicken1 stuff body1 legs1 and wings1 being careful that too much stuffing is not used1 as an allowance must be made for the swelling of cracker crumbs4 ,spring ,mousse ,chop three-fourths cup cold cooked chicken or veal1 and pound in a mortar4 ,add gradually one-half cup heavy cream1 and force mixture through pure strainer4 ,add one-half tablespoon granulated gelatine dissolved in three tablespoons ,white ,stock4 ,add another one-half cup heavy cream and season with salt1 cayenne1 and horseradish powder4 ,pour jelly into small moulds one-third inch deep1 using lemon ,sauterne1 or aspic4 ,when firm1 fill moulds with veal mixture and set aside to chill4 ,remove from moulds and serve on lettuce leaves4 ,chaud-froid of ,eggs ,cut six 8hard-boiled0 eggs in halves lengthwise and remove yolks4 ,mix one-third cup cold cooked chicken finely chopped1 two tablespoons cold cooked ham finely chopped1 two tablespoons chopped raw mushroom caps1 one-half tablespoon chopped truffles1 and yolks of four of the eggs rubbed through a sieve4 ,moisten with ,spanish ,sauce and refill whites with mixture4 ,mask eggs with ,spanish ,sauce1 garnish with truffles1 cut in fancy shapes1 and brush over with aspic4 ,arrange on serving dish and garnish with cress4 ,spanish ,sauce4 ,cook one and one-half cups canned tomatoes fifteen minutes with one-fourth onion1 sprig of parsley1 bit of bay leaf1 six cloves1 one-third teaspoon salt1 one-fourth teaspoon paprika1 and a few grains cayenne2 then rub through a sieve4 ,beat yolks three eggs slightly1 and add1 gradually1 three tablespoons olive oil4 ,combine mixtures and cook over hot water1 stirring constantly4 ,add one tablespoon granulated gelatine soaked in three-fourths tablespoon each tarragon vinegar and cold water4 ,strain1 and cool4 ,jellied ,vegetables ,soak one tablespoon granulated gelatine in one-fourth cup cold water1 and dissolve in one cup boiling water2 then add one-fourth cup1 each1 sugar and vinegar1 two tablespoons lemon juice1 and one teaspoon salt4 ,strain1 cool1 and when beginning to stiffen1 add one cup celery cut in small pieces1 one-half cup finely shredded cabbage1 and one and one-half canned pimentoes cut in small pieces4 ,turn into a mould and chill4 ,remove from mould and arrange around jelly thin slices of cold cooked meat overlapping one another4 ,garnish with celery tips4 ,mayonnaise of ,mackerel ,clean two medium-sized mackerel1 put in baking-dish with one-third cup each water1 cider vinegar1 and tarragon vinegar1 twelve cloves1 one teaspoon each peppercorns and salt1 and a bit of bay leaf4 ,cover with buttered paper and cook in a moderate oven4 ,arrange on serving dish1 remove skin1 cool1 and mask with ,mayonnaise thickened with gelatine4 ,let stand until thoroughly chilled1 and garnish with sliced cucumbers1 lemon baskets filled with ,mayonnaise sprinkled with finely chopped parsley1 and sprigs of parsley4 ,chaud-froid of ,chicken #b tablespoons butter #c tablespoons flour #a cup ,white ,stock ,yolk one egg #b tablespoons cream #a tablespoon lemon juice ,salt and pepper teaspoon granulated gelatine dissolved in one tablespoon hot water ,aspic jelly ,truffles #f pieces cooked chicken1 shaped in form of cutlets ,make a sauce of butter1 flour1 and stock2 add egg yolk diluted with cream1 lemon juice1 salt and pepper2 then add dissolved gelatine4 ,dip chicken in sauce which has been allowed to cool4 ,when chicken has cooled1 garnish upper side with truffles cut in shapes4 ,brush over with aspic jelly mixture1 and chill4 ,arrange a bed of lettuce2 in centre pile cold cooked asparagus tips or celery cut in small pieces1 marinated with ,french ,dressing1 and place chicken at base of salad4 ,moulded ,salmon1 ,cucumber ,sauce #a can salmon tablespoon salt #a tablespoons sugar tablespoon flour #a teaspoon mustard ,few grains cayenne ,yolks #b eggs #a tablespoons melted butter cup milk cup vinegar tablespoon granulated gelatine #b tablespoons cold water ,remove salmon from can1 rinse thoroughly with hot water1 and separate in flakes4 ,mix dry ingredients1 add egg yolks1 butter1 milk1 and vinegar4 ,cook over boiling water1 stirring constantly until mixture thickens4 ,add gelatine soaked in cold water4 ,strain1 and add to salmon4 ,fill individual mould1 chill1 and serve with ,illustration3 ,,chaud-,,froid ,,of ,,eggs4--,page #che4 ,illustration3 ,,capon ,,in ,,aspic ,,garnished ,,with ,,cooked ,,yolks ,,and ,,whites ,,of ,,eggs ,,cut ,,in ,,fancy ,,shapes1 ,,pistachio ,,nuts1 ,,and ,,truffles4--,page #chd4 ,illustration3 ,,harvard ,,pudding ,,served ,,with ,,crushed ,,berries ,,and ,,whipped ,,cream4--,page #djj4 ,illustration3 ,,snowballs ,,garnished ,,with ,,strawberries ,,and ,,served ,,with ,,crushed ,,strawberries ,,and ,,whipped ,,cream4--,page #dja4 ,cucumber ,sauce ,,ii4 ,beat one-half cup heavy cream until stiff1 add one-fourth teaspoon salt1 a few grains pepper1 and gradually two tablespoons vinegar2 then add one cucumber1 pared1 chopped1 and drained4 ,moulded ,chicken1 ,sauterne ,jelly ,cover a four-pound fowl with two quarts cold water1 and add four slices carrot1 one onion stuck with eight cloves1 two stalks celery1 bit of bay leaf1 one-half teaspoon peppercorns1 and one tablespoon salt4 ,bring quickly to boiling-point1 and let simmer until meat is tender4 ,remove meat from bones1 and finely chop4 ,reduce stock to three-fourths cup1 cool1 and remove fat4 ,soak one teaspoon granulated gelatine in one teaspoon cold water1 and dissolve in stock which has been reheated4 ,add to meat1 and season with salt1 pepper1 celery salt1 lemon juice1 and onion juice4 ,pack solidly into a slightly buttered one-pound baking powder tin1 and chill4 ,remove from tin1 cut in thin slices1 and arrange around ,sauterne ,jelly1 beaten with a fork until light4 ,when making ,sauterne ,jelly 7see p4 #dbj7 to serve with meat1 use but three tablespoons sugar4 ,lenox ,chicken #a tablespoon granulated gelatine cup hot chicken stock cup heavy cream #a cups cold cooked chicken1 cut in dice tablespoon granulated gelatine #b tablespoons cold water ,yolks #b eggs #a teaspoon salt #a teaspoons sugar #a teaspoon mustard teaspoon pepper #b tablespoons lemon juice #a tablespoon vinegar cup hot cream #a tablespoons butter ,whites #b eggs cup heavy cream #b cups finely chopped celery ,dissolve one tablespoon gelatine in chicken stock and strain4 ,when mixture begins to thicken beat until frothy1 and add three-fourths cup heavy cream1 beaten until stiff1 and chicken dice4 ,season with salt and pepper1 turn into individual moulds1 and chill4 ,soak remaining gelatine in cold water1 dissolve by standing over hot water1 then strain4 ,beat yolks of eggs slightly and add salt1 sugar1 mustard1 lemon juice1 vinegar1 and hot cream4 ,cook over hot water until mixture thickens1 add butter and strained gelatine4 ,add mixture1 gradually1 to whites of eggs beaten stiff1 and when cold1 fold in heavy cream beaten until stiff1 and celery4 ,remove chicken from mould1 surround with sauce1 and garnish with celery tips4 ,rum ,cakes ,shape ,brioche dough in the form of large biscuits and put into buttered individual tin moulds1 having moulds two-thirds full2 cover1 and let rise to fill moulds4 ,bake twenty-five minutes in a moderate oven4 ,remove from moulds and dip in ,rum ,sauce4 ,arrange on a dish and pour remaining sauce around cakes4 ,rum ,sauce cup sugar #a cup boiling water cup rum or wine ,make a syrup by boiling sugar and water five minutes2 then add rum or wine4 ,fltes ,shape ,brioche dough in sticks similar to ,bread ,sticks4 ,place on a buttered sheet1 cover1 and let rise fifteen minutes4 ,brush over with white of one egg slightly beaten and diluted with one-half tablespoon cold water4 ,sprinkle with powdered sugar and bake ten minutes4 ,these are delicious served with coffee or chocolate4 ,baba ,cakes ,to one and one-half cups ,brioche dough add one-third cup each raisins seeded and cut in pieces1 currants1 and citron thinly sliced1 previously soaked in ,maraschino for one hour4 ,shape1 let rise1 and bake same as ,rum ,cakes4 ,dip in sauce made same as ,rum ,sauce1 substituting ,maraschino in place of rum4 ,baba ,cakes with ,apricots #a cups flour #a yeast cake dissolved in cup lukewarm water cup butter #d eggs cup sugar teaspoon salt ,make sponge of one-half cup flour and dissolved yeast cake2 cover and let rise4 ,mix remaining flour with butter1 two eggs1 sugar1 and salt4 ,beat thoroughly1 and add1 while beating1 remaining eggs1 one at a time1 then beat until mixture is perfectly smooth4 ,as soon as sponge has doubled its bulk1 combine mixtures1 beat thoroughly1 and half fill buttered individual tins4 ,let rise1 and bake in a moderate oven4 ,remove from tins1 cut a circular piece from top of each1 and scoop out a small quantity of the inside4 ,fill centres thus made with ,apricot ,marmalade1 replace circular pieces1 and serve with ,wine ,sauce 7see p4 #dji74 ,,chapter ,,xxiii ,,hot ,,puddings ,rice ,pudding #d cups milk cup rice teaspoon salt cup sugar ,grated rind lemon ,wash rice1 mix ingredients1 and pour into buttered pudding-dish2 bake three hours in very slow oven1 stirring three times during first hour of baking to prevent rice from settling4 ,poor ,man's ,pudding #d cups milk cup rice cup molasses teaspoon salt teaspoon cinnamon #a tablespoon butter ,wash rice1 mix and bake same as ,rice ,pudding4 ,at last stirring1 add butter4 ,indian ,pudding #e cups scalded milk cup ,indian meal cup molasses #a teaspoon salt #a teaspoon ginger ,pour milk slowly on meal1 cook in double boiler twenty minutes1 add molasses1 salt1 and ginger2 pour into buttered pudding-dish and bake two hours in slow oven2 serve with cream4 ,if baked too rapidly it will not whey4 ,ginger may be omitted4 ,cerealine ,pudding #d cups scalded milk #b cups cerealine cup molasses #a teaspoons salt #a tablespoons butter ,pour milk on cerealine1 add remaining ingredients1 pour into buttered pudding-dish1 and bake one hour in slow oven4 ,serve with cream4 ,newton ,tapioca #e tablespoons pearl tapioca #d cups scalded milk #d tablespoons ,indian meal cup molasses #c tablespoons butter #a teaspoons salt #a cup milk ,soak tapioca two hours in cold water to cover4 ,pour scalded milk over ,indian meal1 molasses1 butter1 and salt4 ,cook in double boiler until mixture thickens4 ,add tapioca drained from water1 turn into buttered pudding-dish1 and pour over remaining milk1 but do not stir4 ,bake one and one-fourth hours in a slow oven4 ,apple ,tapioca cup pearl or ,minute ,tapioca ,cold water #b cups boiling water teaspoon salt #g sour apples cup sugar ,soak tapioca one hour in cold water to cover1 drain1 add boiling water and salt2 cook in double boiler until transparent4 ,core and pare apples1 arrange in buttered pudding-dish1 fill cavities with sugar1 pour over tapioca1 and bake in moderate oven until apples are soft4 ,serve with sugar and cream or ,cream ,sauce ,i4 ,minute ,tapioca requires no soaking4 ,tapioca ,custard ,pudding #d cups scalded milk cup pearl tapioca #c eggs cup sugar #a teaspoon salt #a tablespoon butter ,soak tapioca one hour in cold water to cover1 drain1 add to milk1 and cook in double boiler thirty minutes2 beat eggs slightly1 add sugar and salt1 pour on gradually hot mixture1 turn into buttered pudding-dish1 add butter1 bake thirty minutes in slow oven4 ,peach ,tapioca #a can peaches cup powdered sugar #a cup tapioca ,boiling water cup sugar teaspoon salt ,drain peaches1 sprinkle with powdered sugar1 and let stand one hour2 soak tapioca one hour in cold water to cover2 to peach syrup add enough boiling water to make three cups2 heat to boiling-point1 add tapioca drained from cold water1 sugar1 and salt2 then cook in a double boiler until transparent4 ,line a mould or pudding-dish with peaches cut in quarters1 fill with tapioca1 and bake in moderate oven thirty minutes2 cool slightly1 turn on a dish1 and serve with ,cream ,sauce ,i4 ,corn ,pudding #b cups popped corn1 finely pounded #c cups milk #c eggs1 slightly beaten cup brown sugar #a tablespoon butter teaspoon salt ,scald milk1 pour over corn1 and let stand one hour4 ,add remaining ingredients1 turn into a buttered dish1 and bake in a slow oven until firm4 ,serve with cream1 or maple syrup4 ,scalloped ,apples #a small baker's stale loaf cup butter #a quart sliced apples cup sugar teaspoon grated nutmeg ,grated rind and juice of lemon ,cut loaf in halves1 remove soft part1 and crumb by rubbing through a colander2 melt butter and stir in lightly with fork2 cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples1 sprinkle with one-half sugar1 nutmeg1 lemon juice1 and rind mixed together2 repeat cover with remaining crumbs1 and bake forty minutes in moderate oven4 ,cover at first to prevent crumbs browning too rapidly4 ,serve with sugar and cream4 ,bread ,pudding #b cups stale bread crumbs #a quart scalded milk cup sugar cup melted butter #b eggs teaspoon salt #a teaspoon vanilla or teaspoon spice ,soak bread crumbs in milk1 set aside until cool2 add sugar1 butter1 eggs slightly beaten1 salt1 and flavoring2 bake one hour in buttered pudding-dish in slow oven2 serve with ,vanilla ,sauce4 ,in preparing bread crumbs for puddings avoid using outside crusts4 ,with a coarse grater there need be but little waste4 ,cracker ,custard ,pudding ,make same as ,bread ,pudding1 using two-thirds cup cracker crumbs in place of bread crumbs2 after baking1 cover with meringue made of whites two eggs1 one-fourth cup powdered sugar1 and one tablespoon lemon juice2 return to oven to cook meringue4 ,bread and ,butter ,pudding #a small baker's stale loaf ,butter #c eggs cup sugar teaspoon salt #a quart milk ,remove end crusts from bread1 cut loaf in one-half inch slices1 spread each slice generously with butter2 arrange in buttered pudding-dish1 buttered side down4 ,beat eggs slightly1 add sugar1 salt1 and milk2 strain1 and pour over bread2 let stand thirty minutes4 ,bake one hour in slow oven1 covering the first half-hour of baking4 ,the top of pudding should be well browned4 ,serve with ,hard or ,creamy ,sauce4 ,three-fourths cup raisins1 parboiled in boiling water to cover and seeded1 may be sprinkled between layers of bread4 ,bread and ,butter ,apple ,pudding ,cover bottom of a shallow baking-dish with apple sauce4 ,cut stale bread in one-third inch slices1 spread with softened butter1 remove crusts1 and cut in triangular-shaped pieces2 then arrange closely together over apple4 ,sprinkle generously with sugar1 to which is added a few drops vanilla4 ,bake in a moderate oven and serve with cream4 ,chocolate ,bread ,pudding #b cups stale bread crumbs #d cups scalded milk #b squares ,baker's chocolate cup sugar #b eggs teaspoon salt #a teaspoon vanilla ,soak bread in milk thirty minutes2 melt chocolate in saucepan placed over hot water1 add one-half sugar and enough milk taken from bread and milk to make of consistency to pour2 add to mixture with remaining sugar1 salt1 vanilla1 and eggs slightly beaten2 turn into buttered pudding-dish and bake one hour in a moderate oven4 ,serve with ,hard or ,cream ,sauce ,i4 ,mock ,indian ,pudding small loaf baker's entire wheat bread #c cups milk cup molasses ,butter ,remove crusts from bread and cut into five slices of uniform thickness4 ,spread generously with butter1 arrange in baking-dish1 pour over three cups of milk and molasses4 ,bake from two to three hours in a very slow oven1 stirring three times during the first hour of baking1 then add remaining milk4 ,serve with cream or vanilla ice cream4 ,bangor ,pudding #a cups cracker crumbs ,boiling water #b cups milk cup molasses #a egg #a cup raisins ,moisten cracker crumbs with boiling water1 and let stand until cool4 ,add milk1 molasses1 egg slightly beaten1 and raisins seeded and cut in pieces4 ,turn into a buttered pudding mould1 and steam eight hours4 ,let stand in mould to cool4 ,serve cold with ,cream ,sauce ,,ii4 ,steamed ,lemon ,pudding #h small slices stale bread ,lemon mixture #a cup milk #c tablespoons sugar #b eggs ,grated rind #a lemon teaspoon salt ,spread bread with lemon mixture1 and arrange in buttered pudding mould4 ,beat eggs slightly1 add sugar1 salt1 and milk2 strain1 add lemon rind1 and pour mixture over bread4 ,cover1 set in pan of hot water1 and bake one hour4 ,lemon ,mixture4 ,cook three tablespoons lemon juice1 grated rind one lemon1 and one-fourth cup butter two minutes4 ,add one cup sugar and three eggs slightly beaten2 cook until mixture thickens1 cool1 and add one tablespoon brandy4 ,cottage ,pudding cup butter cup sugar #a egg #a cup milk #b cups flour #d teaspoons baking powder teaspoon salt ,cream the butter1 add sugar gradually1 and egg well beaten2 mix and sift flour1 baking powder1 and salt2 add alternately with milk to first mixture2 turn into buttered cake pan2 bake thirty-five minutes4 ,serve with ,vanilla or ,hard ,sauce4 ,strawberry ,cottage ,pudding cup butter #a cup sugar #a egg cup milk #a cups flour #c teaspoons baking powder ,mix same as ,cottage ,pudding1 and bake twenty-five minutes in shallow pan2 cut in squares and serve with strawberries 7sprinkled with sugar and slightly mashed7 and ,cream ,sauce ,i4 ,sliced peaches may be used in place of strawberries4 ,orange ,puffs cup butter #a cup sugar #b eggs cup milk #a cups flour #c teaspoons baking powder ,mix same as ,cottage ,pudding1 and bake in buttered individual tins4 ,serve with ,orange ,sauce4 ,chocolate ,pudding cup butter #a cup sugar ,yolks #b eggs cup milk #a cups flour #c teaspoons baking powder ,whites #b eggs #a squares ,baker's chocolate teaspoon salt teaspoon vanilla ,cream the butter1 and add one-half the sugar gradually4 ,beat yolks of eggs until thick and lemon-colored1 and add1 gradually1 remaining sugar4 ,combine mixtures1 and add milk alternately with flour mixed and sifted with baking powder and salt2 then add whites of eggs beaten until stiff1 melted chocolate1 and vanilla4 ,bake in an angel-cake pan1 remove from pan1 cool1 fill the centre with whipped cream1 sweetened and flavored1 and pour around ,chocolate ,sauce4 ,boil one cup sugar1 one-half cup water1 and a few grains cream of tartar until of the consistency of a thin syrup4 ,melt one and one-half squares ,baker's chocolate and pour on gradually the hot syrup4 ,cool slightly1 and flavor with one-fourth teaspoon vanilla4 ,custard ,souffl #c tablespoons butter cup flour #a cup scalded milk #d eggs cup sugar ,melt butter1 add flour1 and gradually hot milk2 when well thickened1 pour on to yolks of eggs beaten until thick and lemon-colored1 and mixed with sugar2 cool1 and cut and fold in whites of eggs beaten stiff and dry4 ,turn into buttered pudding-dish1 and bake from thirty to thirty-five minutes in slow oven2 take from oven and serve at once1--if not served immediately it is sure to fall2 serve with ,creamy or ,foamy ,sauce4 ,apricot ,souffl ,drain and reserve syrup from one can apricots and cut fruit into quarters1 then put closely together on bottom of a buttered baking-dish4 ,pour over ,custard ,souffl mixture4 ,bake from thirty-five to forty minutes in a slow oven4 ,serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream4 ,canned peaches may be used in place of apricots4 ,lemon ,souffl ,yolks #d eggs ,grated rind and juice #a lemon #a cup sugar ,whites #d eggs ,beat yolks until thick and lemon-colored1 add sugar gradually and continue beating1 then add lemon rind and juice4 ,cut and fold in whites of eggs beaten until dry2 turn into buttered pudding-dish1 set in pan of hot water1 and bake thirty-five to forty minutes4 ,serve with or without sauce4 ,chocolate ,souffl #b tablespoons butter #b tablespoons flour cup milk #a squares ,baker's chocolate cup sugar #b tablespoons hot water #c eggs teaspoon vanilla ,melt the butter1 add flour1 and pour on gradually1 while stirring constantly1 milk2 cook until boiling-point is reached4 ,melt chocolate in a small saucepan placed over hot water1 add sugar and water1 and stir until smooth4 ,combine mixtures1 and add yolks of eggs well beaten2 cool4 ,fold in whites of eggs beaten stiff1 and add vanilla4 ,turn into a buttered baking-dish1 and bake in a moderate oven twenty-five minutes4 ,serve with ,cream ,sauce ,i4 ,mocha ,souffl #c tablespoons butter #c tablespoons bread flour cup boiled coffee 7,mocha7 cup cream cup sugar teaspoon salt #d eggs teaspoon vanilla ,make and bake same as ,chocolate ,souffl4 ,serve with ,mocha ,sauce4 ,mix yolks two eggs1 one-fourth cup sugar1 and a few grains salt2 then add gradually one-half cup ,mocha coffee infusion4 ,cook in double boiler until mixture thickens1 stirring constantly4 ,strain1 cool1 and fold in one cup whipped cream4 ,fruit ,souffl cup fruit pulp1 peach1 apricot1 or quince ,whites #c eggs ,sugar ,few grains salt ,rub fruit through sieve2 if canned fruit is used1 first drain from syrup4 ,heat1 and sweeten if needed2 beat whites of eggs until stiff1 add gradually hot fruit pulp1 and salt1 and continue beating2 turn into buttered and sugared individual moulds1 having them three-fourths full2 set moulds in pan of hot water and bake in slow oven until firm1 which may be determined by pressing with finger2 serve with ,sabyon ,sauce4 ,spanish ,souffl cup butter cup stale bread crumbs #a cup milk #b tablespoons sugar #c eggs teaspoon vanilla ,melt butter1 add crumbs1 cook until slightly browned1 stirring often2 add milk and sugar1 cook twenty minutes in double boiler2 remove from fire1 add unbeaten yolks of eggs1 then cut and fold in whites of eggs beaten until stiff1 and flavor4 ,bake same as ,fruit ,souffl4 ,chestnut ,souffl cup sugar #b tablespoons flour #a cup chestnut pure cup milk ,whites #c eggs ,mix sugar and flour1 add chestnuts and milk gradually2 cook five minutes1 stirring constantly2 beat whites of eggs until stiff1 and cut and fold into mixture4 ,bake same as ,fruit ,souffl2 serve with ,cream ,sauce4 ,chocolate ,rice ,meringue #b cups milk cup rice teaspoon salt #a tablespoon butter cup sugar #a square melted chocolate teaspoon vanilla cup seeded raisins ,whites two eggs cup heavy cream ,scald milk1 add rice and salt1 and cook until rice is soft4 ,add butter1 sugar1 chocolate1 vanilla1 and raisins4 ,cut and fold in the whites of eggs1 beaten until stiff1 and cream1 beaten until stiff4 ,pour into a buttered baking-dish1 and bake fifteen minutes4 ,cover with a meringue made of the whites of three eggs1 six tablespoons powdered sugar1 and one-half teaspoon vanilla2 then brown in a moderate oven4 ,steamed ,apple ,pudding #b cups flour #d teaspoons baking powder teaspoon salt #b tablespoons butter cup milk #d apples cut in eighths ,mix and sift dry ingredients2 work in butter with tips of fingers1 add milk gradually1 mixing with a knife2 toss on floured board1 pat and roll out1 place apples on middle of dough1 and sprinkle with one tablespoon sugar mixed with one-fourth teaspoon each of salt and nutmeg2 bring dough around apples and carefully lift into buttered mould or five-pound lard pail2 or apples may be sprinkled over dough1 and dough rolled like a jelly roll2 cover closely1 and steam one hour and twenty minutes2 serve with ,vanilla or ,cold ,sauce4 ,twice the number of apples may be sprinkled with sugar and cooked until soft in granite kettle placed on top of range1 covered with dough1 rolled size to fit in kettle1 then kettle covered tightly1 and dough steamed fifteen minutes4 ,when turned on dish for serving1 apples will be on top4 ,steamed ,blueberry ,pudding ,mix and sift dry ingredients and work in butter same as for ,steamed ,apple ,pudding4 ,add one cup each of milk1 and blueberries rolled in flour2 turn into buttered mould and steam one and one-half hours4 ,serve with ,creamy ,sauce4 ,steamed ,cranberry ,pudding cup butter #a cup sugar #c eggs #c cups flour #a tablespoons baking powder cup milk #a cups cranberries ,cream the butter1 add sugar gradually1 and eggs well beaten4 ,mix and sift flour and baking powder and add alternately with milk to first mixture1 stir in berries1 turn into buttered mould1 cover1 and steam three hours4 ,serve with thin cream1 sweetened and flavored with nutmeg4 ,ginger ,pudding cup butter cup sugar #a egg #b cups flour #c teaspoons baking powder teaspoon salt #b teaspoons ginger #a cup milk ,cream the butter1 add sugar gradually1 and egg well beaten2 mix and sift dry ingredients2 add alternately with milk to first mixture4 ,turn into buttered mould1 cover1 and steam two hours2 serve with ,vanilla ,sauce4 ,harvard ,pudding cup butter cup sugar #b cups flour #c teaspoons baking powder teaspoon salt #a egg #a cup milk ,mix and sift dry ingredients and work in butter with tips of fingers2 beat egg1 add milk1 and combine mixtures2 turn into buttered mould1 cover1 and steam two hours2 serve with warm ,apple ,sauce and ,hard ,sauce4 ,apple ,sauce4 ,pick over and wash dried apples1 soak over night in cold water to cover2 cook until soft2 sweeten1 and flavor with lemon juice4 ,steamed ,chocolate ,pudding #c tablespoons butter cup sugar #a egg #a cup milk #b cups flour #d teaspoons baking powder #b squares ,baker's chocolate teaspoon salt ,cream the butter1 add sugar gradually1 and egg well beaten4 ,mix and sift flour with baking powder and salt1 and add alternately with milk to first mixture1 then add chocolate1 melted4 ,turn into a buttered mould4 ,cover1 and steam two hours4 ,serve with ,cream ,sauce cup butter #a cup powdered sugar teaspoon vanilla cup heavy cream ,cream the butter1 add sugar gradually1 vanilla1 and cream beaten until stiff4 ,swiss ,pudding cup butter cup flour #b cups milk ,grated rind one lemon #e eggs cup powdered sugar ,cream the butter1 add flour gradually2 scald milk with lemon rind1 add to first mixture1 and cook five minutes in double boiler4 ,beat yolks of eggs until thick and lemon-colored1 add sugar gradually1 then add to cooked mixture2 cool1 and cut and fold in whites of eggs beaten stiff4 ,turn into buttered mould1 cover1 and steam one and one-fourth hours2 while steaming1 be sure water surrounds mould to half its depth1 and never reaches a lower temperature than the boiling-point4 ,snowballs cup butter #a cup sugar cup milk #b cups flour #c teaspoons baking powder ,whites #d eggs ,cream the butter1 add sugar gradually1 milk1 and flour mixed and sifted with baking powder2 then add the whites of eggs beaten stiff4 ,steam thirty-five minutes in buttered cups2 serve with preserved fruit1 quince marmalade1 or strawberry sauce4 ,graham ,pudding cup butter cup molasses cup milk #a egg #a cups ,graham flour teaspoon soda #a teaspoon salt #a cup raisins1 seeded and cut in pieces ,melt butter1 add molasses1 milk1 egg well beaten1 dry ingredients mixed and sifted1 and raisins2 turn into buttered mould1 cover1 and steam two and one-half hours4 ,serve with ,wine ,sauce4 ,dates or figs cut in small pieces may be used in place of raisins4 ,st4 ,james ,pudding #c tablespoons butter cup molasses cup milk #a cups flour teaspoon soda ,salt teaspoon each ,clove ,allspice ,nutmeg lb4 dates1 stoned and cut in pieces ,mix and steam same as ,graham ,pudding4 ,serve with ,wine ,sauce4 ,a simple1 delicious pudding without egg4 ,puddings may be steamed in buttered one-pound baking-powder boxes1 providing they do not leak1 and are attractive in shape and easy to serve4 ,suet ,pudding #a cup finely chopped suet #a cup molasses #a cup milk #c cups flour #a teaspoon soda #a teaspoons salt ,ginger teaspoon each ,clove ,nutmeg #a teaspoon cinnamon ,mix and sift dry ingredients4 ,add molasses and milk to suet2 combine mixtures4 ,turn into buttered mould1 cover1 and steam three hours2 serve with ,sterling ,sauce4 ,raisins and currants may be added4 ,thanksgiving ,pudding ,i #d cups scalded milk #a cups rolled crackers #a cup sugar #d eggs cup melted butter grated nutmeg #a teaspoon salt #a cups raisins ,pour milk over crackers and let stand until cool2 add sugar1 eggs slightly beaten1 nutmeg1 salt1 and butter2 parboil raisins until soft1 by cooking in boiling water to cover2 seed1 and add to mixture2 turn into buttered pudding-dish and bake slowly two and one-half hours1 stirring after first half-hour to prevent raisins from settling2 serve with ,brandy ,sauce4 ,thanksgiving ,pudding ,,ii cup suet lb4 figs1 finely chopped #b cups stale bread crumbs cup milk #a cup brown sugar #a teaspoon salt teaspoon cinnamon teaspoon grated nutmeg cup ,english walnut meats cup raisins1 seeded and cut in pieces #b tablespoons flour #d eggs #b teaspoons baking powder ,chop suet and work with the hand until creamy1 then add figs4 ,soak bread crumbs in milk1 add eggs well beaten1 sugar1 salt1 and spices4 ,combine mixtures1 add nut meats and raisins dredged with flour4 ,sprinkle over baking powder and beat thoroughly4 ,turn into a buttered mould1 steam three hours1 and serve with ,yellow ,sauce ,,ii 7see p4 #djg71 flavored with brandy4 ,hunters' ,pudding #a cup finely chopped suet #a cup molasses #a cup milk #c cups flour #a teaspoon soda #a teaspoons salt ,clove teaspoon each ,mace ,allspice #a teaspoon cinnamon #a cups raisins #b tablespoons flour ,mix same as ,suet ,pudding4 ,stone1 cut1 and flour raisins1 and add to mixture4 ,then steam4 ,french ,fruit ,pudding #a cup finely chopped suet #a cup molasses #a cup sour milk #a teaspoons soda #a teaspoon cinnamon teaspoon clove teaspoon salt #a cups raisins1 seeded and chopped cup currants #b cups flour ,mrs4 ,carrie ,m4 ,dearborn ,add molasses and sour milk to suet2 add two cups flour mixed and sifted with soda1 salt1 and spices2 add fruit mixed with remaining flour4 ,turn into buttered mould1 cover1 and steam four hours4 ,serve with ,sterling ,sauce4 ,fig ,pudding ,i lb4 beef suet lb4 figs1 finely chopped #b cups stale bread crumbs cup milk #b eggs #a cup sugar teaspoon salt ,chop suet1 and work with the hands until creamy1 then add figs4 ,soak bread crumbs in milk1 add eggs well beaten1 sugar1 and salt4 ,combine mixtures1 turn into a buttered mould1 steam three hours4 ,serve with ,yellow ,sauce ,i or ,,ii4 ,fig ,pudding ,,ii lb4 suet lb4 figs 7finely chopped7 #a large sour apple 7cored1 pared1 and chopped7 lb4 brown sugar lb4 bread crumbs cup milk #b eggs #c oz4 flour ,cream the suet1 and add figs1 apple1 and sugar4 ,pour milk over bread crumbs1 and add yolks of eggs1 well beaten2 combine mixtures1 add flour and whites of eggs beaten until stiff4 ,turn into buttered pudding mould1 and steam four hours4 ,serve with ,lemon ,sauce ,,iii4 ,english ,plum ,pudding ,i lb4 stale bread crumbs #a cup scalded milk lb4 sugar #d eggs lb4 raisins1 seeded1 cut in pieces1 and floured lb4 currants lb4 finely chopped figs #b oz4 finely cut citron lb4 suet cup wine and brandy mixed teaspoon grated nutmeg teaspoon cinnamon teaspoon clove teaspoon mace #a teaspoons salt ,soak bread crumbs in milk1 let stand until cool1 add sugar1 beaten yolks of eggs1 raisins1 currants1 figs1 and citron2 chop suet1 and cream by using the hand2 combine mixtures1 then add wine1 brandy1 nutmeg1 cinnamon1 clove1 mace1 and whites of eggs beaten stiff4 ,turn into buttered mould1 cover1 and steam six hours4 ,english ,plum ,pudding ,,ii #f ozs4 flour #f ozs4 stale bread crumbs lb4 raisins1 seeded and cut in pieces lb4 currants lb4 suet1 finely chopped #aj ozs4 sugar #a cup molasses #c ozs4 candied orange peel1 finely cut #a teaspoon grated nutmeg #a teaspoon mace #f eggs1 well beaten #b teaspoons salt ,mix ingredients in order given1 turn into a thickly floured square of unbleached cotton cloth4 ,tie securely1 leaving some space to allow the pudding to swell1 and plunge into a kettle of boiling water4 ,cook five hours1 allowing pudding to be immersed in water during the entire cooking4 ,serve with ,hard and ,liquid ,sauce4 ,hard ,sauce4 ,cream one-third cup butter2 add gradually one cup brown sugar and two tablespoons brandy1 drop by drop4 ,force through a pastry bag with rose tube1 and garnish with green leaves and candied cherries4 ,liquid ,sauce4 ,mix one-half cup sugar1 one-half tablespoon corn-starch1 and a few grains salt4 ,add gradually1 while stirring constantly1 one cup boiling water1 and boil five minutes4 ,remove from fire1 add one tablespoon lemon juice and two tablespoons brandy2 then color with fruit red4 ,,chapter ,,xxiv ,,pudding ,,sauces ,lemon ,sauce ,i cups sugar cup water #b teaspoons butter #a tablespoon lemon juice ,make a syrup by boiling sugar and water eight minutes2 remove from fire2 add butter and lemon juice4 ,lemon ,sauce ,,ii cup sugar #a cup boiling water #a tablespoon corn-starch or #a tablespoons flour #b tablespoons butter #a tablespoons lemon juice ,few gratings nutmeg ,few grains salt ,mix sugar and corn-starch1 add water gradually1 stirring constantly2 boil five minutes1 remove from fire1 add butter1 lemon juice1 and nutmeg4 ,lemon ,sauce ,,iii cup butter #a cup sugar ,yolks #c eggs cup boiling water #c tablespoons lemon juice ,few gratings lemon rind ,cream butter1 add sugar gradually1 and yolks of eggs1 slightly beaten2 then add water1 and cook over boiling water until mixture thickens4 ,remove from range1 add lemon juice and rind4 ,serve with ,apple ,pudding or ,pop-overs4 ,vanilla ,sauce ,make same as ,lemon ,sauce ,,ii1 using one teaspoon vanilla in place of lemon juice and nutmeg4 ,molasses ,sauce #a cup molasses #a tablespoons butter #b tablespoons lemon juice or #a tablespoon vinegar ,boil molasses and butter five minutes2 remove from fire and add lemon juice4 ,cream ,sauce ,i cup thick cream cup milk cup powdered sugar teaspoon vanilla ,mix cream and milk1 beat until stiff1 using egg-beater2 add sugar and vanilla4 ,cream ,sauce ,,ii #a egg #a cup powdered sugar cup thick cream cup milk teaspoon vanilla ,beat white of egg until stiff2 add yolk of egg well beaten1 and sugar gradually2 dilute cream with milk1 beat until stiff1 combine mixtures1 and flavor4 ,yellow ,sauce ,i #b eggs #a cup sugar #a teaspoon vanilla or teaspoon vanilla and #a teaspoon brandy ,beat eggs until very light1 add sugar gradually and continue beating2 then flavor4 ,yellow ,sauce ,,ii #b eggs #a cup powdered sugar #c tablespoons wine ,beat yolks of eggs until thick1 add one-half the sugar gradually2 beat whites of eggs until stiff1 add gradually remaining sugar2 combine mixtures1 and add wine4 ,orange ,sauce ,whites #c eggs #a cup powdered sugar ,juice and rind #b oranges ,juice #a lemon ,beat whites until stiff1 add sugar gradually1 and continue beating2 add rind and fruit juices4 ,strawberry ,sauce cup butter cup strawberries #a cup powdered sugar ,white #a egg ,cream the butter1 add sugar gradually1 egg beaten until stiff1 and strawberries4 ,beat until fruit is mashed4 ,creamy ,sauce ,i cup butter cup powdered sugar #b tablespoons milk #b tablespoons wine ,cream the butter1 add sugar gradually1 and milk and wine drop by drop4 ,if liquids are added too fast the sauce will have a curdled appearance4 ,creamy ,sauce ,,ii ,use same proportions as given in recipe ,i4 ,if not careful in adding liquids1 it will curdle2 but this will make no difference1 as the sauce is to be warmed over hot water4 ,by careful watching and constant stirring1 the ingredients will be perfectly blended2 it should be creamy in consistency4 ,foamy ,sauce ,i cup butter #a cup powdered sugar #a egg #b tablespoons wine ,cream the butter1 add gradually sugar1 egg well beaten1 and wine2 beat while heating over hot water4 ,foamy ,sauce ,,ii ,whites #b eggs #a cup powdered sugar cup hot milk #a teaspoon vanilla ,beat eggs until stiff1 add sugar gradually1 and continue beating2 add milk and vanilla4 ,chocolate ,sauce #b cups milk #a tablespoons corn-starch #b squares ,baker's chocolate #d tablespoons powdered sugar #b tablespoons hot water #b eggs cup powdered sugar #a teaspoon vanilla ,scald one and three-fourths cups milk1 add corn-starch diluted with remaining milk1 and cook eight minutes in double boiler2 melt chocolate over hot water1 add four tablespoons sugar and hot water1 stir until smooth1 then add to cooked mixture2 beat whites of eggs until stiff1 add gradually powdered sugar and continue beating1 then add unbeaten yolks1 and stir into cooked mixture2 cook one minute1 add vanilla1 and cool before serving4 ,sabyon ,sauce ,grated rind and juice lemon cup white wine or cup ,sherry cup sugar #b eggs ,mix lemon1 wine1 sugar1 and yolks of eggs2 stir vigorously over fire until it thickens1 using a wire whisk2 pour on to whites of eggs beaten stiff4 ,hard ,sauce cup butter #a cup powdered sugar teaspoon lemon extract teaspoon vanilla ,cream the butter1 add sugar gradually1 and flavoring4 ,sterling ,sauce cup butter #a cup brown sugar #a teaspoon vanilla or #b tablespoons wine #d tablespoons cream or milk ,cream the butter1 add sugar gradually1 and milk and flavoring drop by drop to prevent separation4 ,wine ,sauce cup butter #a cup powdered sugar #c tablespoons ,sherry or ,madeira wine ,slight grating nutmeg ,cream the butter1 add sugar gradually1 and wine slowly2 pile on glass dish1 and sprinkle with grated nutmeg4 ,brandy ,sauce cup butter #a cup powdered sugar #b tablespoon brandy ,yolks #b eggs ,whites #b eggs cup milk or cream ,cream the butter1 add sugar gradually1 then brandy very slowly1 well beaten yolks1 and milk or cream4 ,cook over hot water until it thickens as a custard1 pour on to beaten whites4 ,caramel ,brandy ,sauce ,make same as ,brandy ,sauce1 substituting brown sugar in place of powdered sugar4 ,apricot ,sauce cup apricot pulp cup heavy cream ,sugar ,drain canned apricots from their syrup1 and rub through a sieve4 ,beat cream until stiff1 add to apricot pulp1 and sweeten to taste4 ,serve with ,german toast4 ,,chapter ,,xxv ,,cold ,,desserts ,irish ,moss ,blanc-,mange cup ,irish moss #d cups milk teaspoon salt #a teaspoons vanilla ,soak moss fifteen minutes in cold water to cover1 drain1 pick over1 and add to milk2 cook in double boiler thirty minutes2 the milk will seem but little thicker than when put on to cook1 but if cooked longer blanc-mange will be too stiff4 ,add salt1 strain1 flavor1 re-strain1 and fill individual moulds previously dipped in cold water2 chill1 turn on glass dish1 surround with thin slices of banana1 and place a slice on each mould4 ,serve with sugar and cream4 ,chocolate ,blanc-,mange ,irish ,moss ,blanc-,mange flavored with chocolate4 ,melt one and one-half squares ,baker's chocolate1 add one-fourth cup sugar and one-third cup boiling water1 stir until perfectly smooth1 adding to milk just before taking from fire4 ,serve with sugar and cream4 ,rebecca ,pudding #d cups scalded milk cup corn-starch cup sugar teaspoon salt cup cold milk #a teaspoon vanilla ,whites #c eggs ,mix corn-starch1 sugar1 and salt1 dilute with cold milk1 add to scalded milk1 stirring constantly until mixture thickens1 afterwards occasionally2 cook fifteen minutes4 ,add flavoring and whites of eggs beaten stiff1 mix thoroughly1 mould1 chill1 and serve with ,yellow ,sauce ,i or ,,ii4 ,moulded ,snow ,make same as ,rebecca ,pudding1 and serve with ,chocolate ,ice4 ,chocolate ,cream #b cups scalded milk #e tablespoons corn-starch cup sugar teaspoon salt cup cold milk #a squares ,baker's chocolate #c tablespoons hot water ,whites #c eggs #a teaspoon vanilla ,mix corn-starch1 sugar1 and salt1 dilute with cold milk1 add to scalded milk1 and cook over hot water ten minutes1 stirring constantly until thickened2 melt chocolate1 add hot water1 stir until smooth1 and add to cooked mixture2 add whites of eggs beaten stiff1 and vanilla4 ,mould1 chill1 and serve with cream4 ,pineapple ,pudding #b cups scalded milk cup cold milk cup corn-starch cup sugar teaspoon salt can grated pineapple ,whites #c eggs ,follow directions for ,rebecca ,pudding1 and add pineapple just before moulding4 ,fill individual moulds1 previously dipped in cold water4 ,serve with cream4 ,caramel ,junket #b cups milk cup sugar cup boiling water #a junket tablet ,few grains salt #a teaspoon vanilla ,whipped cream1 sweetened and flavored ,chopped nut meats ,heat milk until lukewarm4 ,caramelize sugar1 add boiling water1 and cook until syrup is reduced to one-third cup4 ,cool1 and add milk slowly to syrup4 ,reduce junket tablet to powder1 using a small mallet1 add to mixture1 with salt and vanilla4 ,turn into a glass dish1 let stand in warm place until set1 then chill4 ,cover with whipped cream and sprinkle with chopped nuts4 ,boiled ,custard #b cups scalded milk ,yolks #c eggs cup sugar teaspoon salt teaspoon vanilla ,beat eggs slightly1 add sugar and salt2 stir constantly while adding gradually hot milk4 ,cook in double boiler1 continue stirring until mixture thickens and a coating is formed on the spoon1 strain immediately2 chill and flavor4 ,if cooked too long the custard will curdle2 should this happen1 by using a ,dover egg-beater it may be restored to a smooth consistency1 but custard will not be as thick4 ,eggs should be beaten slightly for custard1 that it may be of smooth1 thick consistency4 ,to prevent scum from forming1 cover with a perforated tin4 ,when eggs are scarce1 use yolks two eggs and one-half tablespoon corn-starch4 ,tipsy ,pudding ,flavor ,boiled ,custard with ,sherry wine1 and pour over slices of stale sponge cake2 cover with ,cream ,sauce ,i or ,,ii4 ,peach ,custard ,arrange alternate layers of stale cake and sections of canned peaches in glass dish and pour over ,boiled ,custard4 ,bananas may be used instead of peaches2 it is then called ,banana ,custard4 ,orange ,custard ,arrange slices of sweet oranges in glass dish1 pour over them ,boiled ,custard2 chill1 and cover with ,meringue ,i4 ,apple ,meringue ,use ,meringue ,i and pile lightly on baked apples1 brown in oven1 cool1 and serve with ,boiled ,custard4 ,canned peaches1 drained from their liquor1 may be prepared in the same way4 ,apple ,snow ,whites #c eggs cup apple pulp ,powdered sugar ,pare1 quarter1 and core four sour apples1 steam until soft1 and rub through sieve2 there should be three-fourths cup apple pulp4 ,beat on a platter whites of eggs until stiff 7using wire whisk71 add gradually apple sweetened to taste1 and continue beating4 ,pile lightly on glass dish1 chill1 and serve with ,boiled ,custard4 ,prune ,whip lb4 prunes ,whites #e eggs cup sugar tablespoon lemon juice ,pick over and wash prunes1 then soak several hours in cold water to cover2 cook in same water until soft2 remove stones and rub prunes through a strainer1 add sugar1 and cook five minutes2 the mixture should be of the consistency of marmalade4 ,beat whites of eggs until stiff1 add prune mixture gradually when cold1 and lemon juice4 ,pile lightly on buttered pudding-dish1 bake twenty minutes in slow oven4 ,serve cold with ,boiled ,custard4 ,raspberry ,whip #a cups raspberries #a cup powdered sugar ,white #a egg ,put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape2 about thirty minutes will be required for beating4 ,pile lightly on dish1 chill1 surround with lady fingers1 and serve with ,boiled ,custard4 ,strawberry ,whip may be prepared in same way4 ,baked ,custard #d cups scalded milk #d to #f eggs cup sugar teaspoon salt ,few gratings nutmeg ,beat eggs slightly1 add sugar and salt1 pour on slowly scalded milk2 strain in buttered mould1 set in pan of hot water4 ,sprinkle with nutmeg1 and bake in slow oven until firm1 which may be readily determined by running a silver knife through custard2 if knife comes out clean1 custard is done4 ,during baking1 care must be taken that water surrounding mould does not reach boiling-point1 or custard will whey4 ,always bear in mind that eggs and milk in combination must be cooked at a low temperature4 ,for cup custards allow four eggs to four cups milk2 for large moulded custard1 six eggs2 if less eggs are used custard is liable to crack when turned on a serving dish4 ,caramel ,custard #d cups scalded milk #e eggs teaspoon salt #a teaspoon vanilla cup sugar ,put sugar in omelet pan1 stir constantly over hot part of range until melted to a syrup of light brown color4 ,add gradually to milk1 being careful that milk does not bubble up and go over1 as is liable on account of high temperature of sugar4 ,as soon as sugar is melted in milk1 add mixture gradually to eggs slightly beaten2 add salt and flavoring1 then strain in buttered mould4 ,bake as custard4 ,chill1 and serve with ,caramel ,sauce4 ,caramel ,sauce cup sugar cup boiling water ,miss ,parloa ,melt sugar as for ,caramel ,custard1 add water1 simmer ten minutes2 cool before serving4 ,coffee ,custard #b cups milk #b tablespoons ground coffee #c eggs cup sugar teaspoon salt teaspoon vanilla ,scald milk with coffee1 and strain4 ,beat eggs slightly2 add sugar1 salt1 vanilla1 and milk4 ,strain into buttered individual moulds1 set in pan of hot water1 and bake until firm4 ,tapioca ,cream cup pearl tapioca or #a tablespoons ,minute ,tapioca #b cups scalded milk #b eggs cup sugar teaspoon salt #a teaspoon vanilla ,pick over tapioca and soak one hour in cold water to cover1 drain1 add to milk1 and cook in double boiler until tapioca is transparent4 ,add half the sugar to milk and remainder to egg yolks slightly beaten1 and salt4 ,combine by pouring hot mixture slowly on egg mixture1 return to double boiler1 and cook until it thickens4 ,remove from range and add whites of eggs beaten stiff4 ,chill and flavor4 ,norwegian ,prune ,pudding lb4 prunes #b cups cold water #a cup sugar #a inch piece stick cinnamon #a cups boiling water cup corn-starch #a tablespoon lemon juice ,pick over and wash prunes1 then soak one hour in cold water1 and boil until soft2 remove stones1 obtain meat from stones and add to prunes2 then add sugar1 cinnamon1 boiling water1 and simmer ten minutes4 ,dilute corn-starch with enough cold water to pour easily1 add to prune mixture1 and cook five minutes4 ,remove cinnamon1 mould1 then chill1 and serve with cream4 ,nut ,prune ,souffl ,follow recipe for ,norwegian ,prune ,pudding1 then add whites two eggs beaten stiff and one-half cup walnut meats broken in pieces4 ,apples in ,bloom ,select eight red apples1 cook in boiling water until soft1 turning them often4 ,have water half surround apples4 ,remove skins carefully1 that the red color may remain1 and arrange on serving dish4 ,to the water add one cup sugar1 grated rind one-half lemon1 and juice one orange2 simmer until reduced to one cup4 ,cool1 and pour over apples4 ,serve with ,cream ,sauce ,i or ,,ii4 ,neapolitan ,baskets ,bake sponge cake in gem pans1 cool1 and remove centres4 ,fill with ,cream ,sauce ,i1 flavoring half the sauce with chocolate4 ,melt chocolate1 dilute with hot water1 cool1 and add ,cream ,sauce slowly to chocolate4 ,garnish with candied cherries and angelica and insert strips of angelica to represent handles4 ,wine ,cream ,arrange lady fingers or slices of sponge cake in a dish1 pour over cream made as follows3 ,mix one-third cup sugar1 grated rind and juice one-half lemon1 one-fourth cup ,sherry wine1 and yolks of two eggs2 place over fire and stir vigorously with wire whisk until it thickens and is frothy1 then pour over beaten whites of two eggs and continue beating4 ,orange ,salad ,arrange layers of sliced oranges1 sprinkling each layer with powdered sugar and shredded cocoanut4 ,sliced oranges when served alone should not stand long after slicing1 as they are apt to become bitter4 ,fruit ,salad ,i ,arrange alternate layers of shredded pineapple1 sliced bananas1 and sliced oranges1 sprinkling each layer with powdered sugar4 ,chill before serving4 ,to ,shred ,pineapple4 ,pare and cut out eyes1 pick off small pieces with a silver fork1 continuing until all soft part is removed4 ,to ,slice ,oranges4 ,remove skin and white covering1 slice lengthwise that the tough centre may not be served2 seeds should be removed4 ,fruit ,salad ,,ii ,pare a pineapple and cut in one-quarter inch slices1 remove hard centres1 sprinkle with powdered sugar1 set aside one hour in a cool place2 drain1 spread on serving dish1 arrange a circle of thin slices of banana on each piece1 nearly to the edge1 pile strawberries in centre1 pour over syrup drained from pineapple1 sprinkle with powdered sugar1 and serve with or without ,cream ,sauce4 ,fruit ,salad with ,wine ,dressing ,arrange alternate layers of sliced fruit1 using pineapples1 bananas1 oranges1 and grapes2 pour over all ,wine ,dressing1 and let stand one hour in a cold place4 ,wine ,dressing ,mix one-half cup sugar1 one-third cup ,sherry wine1 and two tablespoons ,madeira4 ,cream ,whips ,sweeten thin cream1 flavor with vanilla1 brandy1 or wine1 then whip2 half fill frapp glasses with any preserve1 pile on lightly the whip4 ,sautd ,pears with ,chocolate ,sauce ,pare four ,bartlett pears1 cut in fourths lengthwise1 and saut in butter until browned4 ,canned pears drained from their syrup may be used in place of fresh fruit4 ,arrange in serving dish and pour over ,chocolate ,sauce4 ,cook two ounces sweet chocolate1 one tablespoon sugar1 and one and one-fourth cups milk in double boiler five minutes2 then add one teaspoon arrowroot mixed with one-fourth cup cream and a few grains salt1 and cook ten minutes4 ,melt one and one-half tablespoons butter1 add one-fourth cup powdered sugar1 and cook until well caramelized1 stirring constantly4 ,add to first mixture1 and flavor with one-half teaspoon vanilla4 ,chill thoroughly4 ,lemon ,jelly box gelatine or #b tablespoons granulated gelatine cup cold water #b cups boiling water #a cup sugar cup lemon juice ,soak gelatine twenty minutes in cold water1 dissolve in boiling water1 strain1 and add to sugar and lemon juice4 ,turn into mould1 and chill4 ,orange ,jelly box gelatine or #b tablespoons granulated gelatine cup cold water #a cups boiling water #a cup sugar #a cups orange juice #c tablespoons lemon juice ,make same as ,lemon ,jelly4 ,to ,remove ,juice from ,oranges4 ,cut fruit in halves crosswise1 remove with spoon pulp and juice from sections1 and strain through double cheese-cloth2 or use a glass lemon squeezer4 ,kumquat ,jelly #a cups kumquat juice cup sugar cup ,sauterne #a tablespoons ,orange ,curaoa #a tablespoon granulated gelatine #b tablespoons cold water ,few grains salt ,wipe three-fourths box kumquats1 cut in slices1 add cold water to cover1 bring slowly to boiling-point1 and cook slowly one-half hour2 then strain2 there should be one and one-half cups juice4 ,add sugar1 wine1 and curaoa4 ,soak gelatine in cold water1 and add to first mixture heated to boiling-point2 then add salt4 ,strain1 turn into individual mould1 and chill4 ,remove to serving dish1 and garnish with halves of kumquats1 cooked in syrup until soft1 drained1 and rolled in sugar4 ,coffee ,jelly box gelatine or #b tablespoons granulated gelatine cup cold water #a cup boiling water cup sugar #b cups boiled coffee ,make same as ,lemon ,jelly4 ,serve with sugar and cream4 ,cider ,jelly box gelatine or #b tablespoons granulated gelatine cup cold water #a cup boiling water #b cups cider ,sugar ,make same as ,lemon ,jelly4 ,wine ,jelly ,i box gelatine or #b tablespoons granulated gelatine cup cold water #a cups boiling water #a cup sugar #a cup ,sherry or ,madeira wine cup orange juice #c tablespoons lemon juice ,soak gelatine twenty minutes in cold water1 dissolve in boiling water2 add sugar1 wine1 orange juice1 and lemon juice2 strain1 mould1 and chill4 ,if a stronger jelly is desired1 use additional wine in place of orange juice4 ,wine ,jelly ,,ii box gelatine or #b tablespoons granulated gelatine cup cold water #a cups boiling water #a cup sugar cup ,sherry wine #b tablespoons brandy ,kirsch cup orange juice #c tablespoons lemon juice ,fruit red ,soak gelatine twenty minutes in cold water1 dissolve in hot water1 add sugar1 fruit juices1 ,sherry1 brandy1 and enough ,kirsch to make one cup of strong liquor1 then color with fruit red4 ,strain1 mould1 and chill4 ,serve with or without ,cream ,sauce ,i4 ,russian ,jelly box gelatine or #a tablespoon granulated gelatine cup cold water #a cup boiling water cup sugar cup ,sauterne cup orange juice #a tablespoons lemon juice ,make same as other jellies1 cool slightly1 and beat until frothy and firm enough to mould4 ,turn into mould and chill4 ,jelly in ,glasses ,use recipe for ,wine or ,russian ,jelly4 ,fill ,apollinaris glasses three-fourths full1 reserving one-fourth of the mixture1 which1 after cooling1 is to be beaten until frothy 7using a ,dover egg-beater7 and placed on top of jelly in glasses which represents freshly drawn lager beer4 ,this is a most attractive way of serving jelly to one who is ill4 ,sauterne ,jelly ,soak two tablespoons granulated gelatine in one-half cup cold water1 and dissolve in one and one-half cups boiling water4 ,add one and one-half cups ,sauterne1 three tablespoons lemon juice1 and one cup sugar4 ,color with leaf green1 strain into a shallow pan1 chill1 and cut in inch cubes4 ,jellied ,prunes lb4 prunes #b cups cold water ,boiling water cup cold water box gelatine or #b tablespoons granulated gelatine #a cup sugar cup lemon juice ,pick over1 wash1 and soak prunes for several hours in two cups cold water1 and cook in same water until soft2 remove prunes2 stone1 and cut in quarters4 ,to prune water add enough boiling water to make two cups4 ,soak gelatine in half-cup cold water1 dissolve in hot liquid1 add sugar1 lemon juice1 then strain1 add prunes1 mould1 and chill4 ,stir twice while cooling to prevent prunes from settling4 ,serve with sugar and cream4 ,jellied ,walnuts box gelatine or #a tablespoon granulated gelatine cup cold water cup boiling water cup sugar cup ,sherry wine cup orange juice #c tablespoons lemon juice ,make same as other jellies and cover bottom of shallow pan with one-half the mixture4 ,when nearly firm1 place over it1 one inch apart1 halves of ,english walnuts4 ,cover with remaining mixture4 ,chill1 and cut in squares4 ,serve with whipped cream sweetened and flavored4 ,apricot and ,wine ,jelly box gelatine or #b tablespoons granulated gelatine cup cold water #a cup boiling water #a cup apricot juice #a cup wine #a cup sugar #a tablespoon lemon juice ,garnish individual moulds with halves of canned apricots1 fill with mixture made same as for other jellies1 and chill4 ,arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube4 ,snow ,pudding ,i box gelatine or #a tablespoon granulated gelatine cup cold water #a cup boiling water #a cup sugar cup lemon juice ,whites #c eggs ,soak gelatine in cold water1 dissolve in boiling water1 add sugar and lemon juice1 strain1 and set aside in cool place2 occasionally stir mixture1 and when quite thick1 beat with wire spoon or whisk until frothy2 add whites of eggs beaten stiff1 and continue beating until stiff enough to hold its shape4 ,mould1 or pile by spoonfuls on glass dish2 serve cold with ,boiled ,custard4 ,a very attractive dish may be prepared by coloring half the mixture with fruit red4 ,snow ,pudding ,,ii ,beat whites of four eggs until stiff1 add one-half tablespoon granulated gelatine dissolved in three tablespoons boiling water1 beat until thoroughly mixed1 add one-fourth cup powdered sugar1 and flavor with one-half teaspoon lemon extract4 ,pile lightly on dish1 serve with ,boiled ,custard4 ,amber ,pudding ,make as ,snow ,pudding ,i1 using cider instead of boiling water1 and one-fourth cup boiling water to dissolve gelatine1 omitting lemon juice1 and sweeten to taste4 ,toasted ,marshmallows #a tablespoon granulated gelatine #a cup boiling water #a cup sugar ,whites #c eggs #a teaspoons vanilla ,macaroons ,dissolve gelatine in boiling water1 add sugar1 and as soon as dissolved set bowl containing mixture in pan of ice-water2 then add whites of eggs and vanilla and beat until mixture thickens4 ,turn into a shallow pan1 first dipped in cold water1 and let stand until thoroughly chilled4 ,remove from pan and cut in pieces the size and shape of marshmallows2 then roll in macaroons which have been dried and rolled4 ,serve with sugar and cream4 ,illustration3 ,,toasted ,,marshmallows4--,page #dbb4 ,illustration3 ,,royal ,,diplomatic ,,pudding4--,page #dcj4 ,illustration3 ,,charlotte ,,russe4--,page #dbg4 ,illustration3 ,,orange ,,trifle ,,garnished ,,with ,,whipped ,,cream1 ,,candied ,,orange ,,peel1 ,,and ,,blossoms4--,page #dbg4 ,pudding la ,macdoine ,make fruit or wine jelly mixture4 ,place a mould in pan of ice-water1 pour in mixture one-half inch deep2 when firm1 decorate with slices of banana from which radiate thin strips of figs 7seed side down71 cover fruit1 adding mixture by spoonfuls lest the fruit be disarranged4 ,when firm1 add more fruit and mixture2 repeat until all is used1 each time allowing mixture to stiffen before fruit is added4 ,in preparing this dish various fruits may be used3 oranges1 bananas1 dates1 figs1 and ,english walnuts4 ,serve with ,cream ,sauce ,i4 ,fruit ,chartreuse ,make fruit or wine jelly mixture4 ,place a mould in pan of ice-water1 pour in mixture one-half inch deep2 when firm1 decorate with candied cherries and angelica2 add by spoonfuls more mixture to cover fruit2 when this is firm1 place a smaller mould in centre on jelly1 and fill with ice-water4 ,pour gradually remaining jelly mixture between moulds2 when firm1 invert to empty smaller mould of ice-water2 then pour in some tepid water2 let stand a few seconds1 when small mould may easily be removed4 ,fill space thus made with fresh sweetened fruit1 using shredded pineapple1 sliced bananas1 and strawberries4 ,spanish ,cream box gelatine or #a tablespoon granulated gelatin #c cups milk ,whites #c eggs ,yolk #c eggs cup sugar 7scant7 teaspoon salt #a teaspoon vanilla or #c tablespoons wine ,scald milk with gelatine1 add sugar1 pour slowly on yolks of eggs slightly beaten4 ,return to double boiler and cook until thickened1 stirring constantly2 remove from range1 add salt1 flavoring1 and whites of eggs beaten stiff4 ,turn into individual moulds1 first dipped in cold water1 and chill2 serve with cream4 ,more gelatine will be required if large moulds are used4 ,coffee ,souffl #a cups coffee infusion cup milk cup sugar teaspoon salt #c eggs teaspoon vanilla #a tablespoon granulated gelatine ,mix coffee infusion1 milk1 one-half of the sugar and gelatine1 and heat in double boiler4 ,add remaining sugar1 salt1 and yolks of eggs slightly beaten2 cook until mixture thickens1 remove from range1 add whites of eggs beaten until stiff and vanilla4 ,mould1 chill1 and serve with cream4 ,columbian ,pudding ,cover the bottom of a fancy mould with ,wine ,jelly4 ,line the upper part of mould with figs1 cut in halves crosswise1 which have been soaked in jelly1 having seed side next to mould4 ,fill centre with ,spanish ,cream2 chill1 and turn on a serving dish4 ,garnish with cubes of ,wine ,jelly4 ,macaroon ,cream box gelatine or #a tablespoon granulated gelatine cup cold water #b cups scalded milk ,yolks #c eggs cup sugar teaspoon salt cup pounded macaroons #a teaspoon vanilla ,whites #c eggs ,soak gelatine in cold water4 ,make custard of milk1 yolks of eggs1 sugar1 and salt2 add gelatine1 and strain into pan set in ice-water4 ,add macaroons and flavoring1 stirring until it begins to thicken2 then add whites of eggs beaten stiff1 mould1 chill1 and serve garnished with macaroons4 ,cold ,cabinet ,pudding box gelatine or #a tablespoon granulated gelatine cup cold water #b cups scalded milk ,yolks #c eggs cup sugar teaspoon salt #a teaspoon vanilla #a tablespoon brandy #e lady fingers #f macaroons ,soak gelatine in cold water and add to custard made of milk1 eggs1 sugar1 salt2 strain1 cool slightly1 and flavor4 ,place a mould in pan of ice-water1 decorate with candied cherries and angelica1 cover with mixture1 added carefully by spoonfuls2 when firm1 add layer of lady fingers 7first soaked in custard71 then layer of macaroons 7also soaked in custard72 repeat1 care being taken that each layer is firm before another is added4 ,garnish1 and serve with ,cream ,sauce ,i and candied cherries4 ,mont ,blanc ,remove shells from three cups ,french chestnuts1 cook in small quantity of boiling water until soft1 when there will be no water remaining4 ,mash1 sweeten to taste with powdered sugar1 and moisten with hot milk2 cook two minutes4 ,rub through strainer1 cool1 flavor with vanilla1 ,kirsch or ,maraschino4 ,pile in form of pyramid1 cover with ,cream ,sauce ,i1 garnish base with ,cream ,sauce ,i forced through pastry bag and tube4 ,french ,chef ,crme aux ,fruits box gelatine or #a tablespoon granulated gelatine cup cold water cup scalded milk cup sugar ,whites #b eggs pint thick cream cup milk cup cooked prunes1 cut in pieces cup chopped figs ,soak gelatine in cold water1 dissolve in scalded milk1 and add sugar4 ,strain in pan set in ice-water1 stir constantly1 and when it begins to thicken add whites of eggs beaten stiff1 cream 7diluted with milk and beaten71 prunes1 and figs4 ,mould and chill4 ,to ,whip ,cream ,thin and heavy cream are both used in making and garnishing desserts4 ,heavy cream is bought in half-pint1 pint1 and quart glass jars1 and usually retails at sixty cents per quart2 thin or strawberry cream comes in glass jars or may be bought in bulk1 and usually retails for thirty cents per quart4 ,heavy cream is very rich2 for which reason1 when whipped without being diluted1 it is employed as a garnish2 even when so used1 it is generally diluted with one-fourth to one-third its bulk in milk2 when used in combination with other ingredients for making desserts1 it is diluted from one-half to two-thirds its bulk in milk4 ,thin cream is whipped without being diluted4 ,cream should be thoroughly chilled for whipping4 ,turn cream to be whipped into a bowl 7care being taken not to select too large a bowl71 and set in pan of crushed ice1 to which water is added that cream may be quickly chilled2 without addition of water1 cream will not be so thoroughly chilled4 ,for whipping heavy cream undiluted1 or diluted with one-third or less its bulk in milk1 use ,dover egg-beater2 undiluted heavy cream if beaten a moment too long will come to butter4 ,heavy cream diluted1 whipped1 sweetened1 and flavored1 is often served with puddings1 and called ,cream ,sauce4 ,thin cream is whipped by using a whip churn1 as is heavy cream when diluted with one-half to two-thirds its bulk in milk4 ,place churn in bowl containing cream1 hold down cover with left hand1 with right hand work dasher with quick downward and slow upward motions2 avoid raising dasher too high in cylinder1 thus escaping spattering of cream4 ,the first whip which appears should be stirred into cream1 as air bubbles are too large and will break2 second whip should be removed by spoonfuls to a strainer1 strainer to be placed in a pan1 as some cream will drain through4 ,the first cream which drains through may be turned into bowl to be rewhipped1 and continue whipping as long as possible4 ,there will be some cream left in bowl which does not come above perforations in whip churn1 and cannot be whipped4 ,cream which remains may be scalded and used to dissolve gelatine when making desserts which require gelatine4 ,cream should treble its bulk in whipping4 ,by following these directions one need have no difficulty1 if cream is of right consistency2 always bearing in mind heavy cream must be whipped with a ,dover egg-beater2 thin cream must be whipped with a churn4 ,charlotte ,russe box gelatine or #a tablespoon granulated gelatine cup cold water cup scalded cream cup powdered sugar ,whip from #c cups thin cream #a teaspoons vanilla #f lady fingers ,soak gelatine in cold water1 dissolve in scalded cream1 strain into a bowl1 and add sugar and vanilla4 ,set bowl in pan of ice-water and stir constantly until it begins to thicken1 then fold in whip from cream1 adding one-third at a time4 ,should gelatine mixture become too thick1 melt over hot water1 and again cool before adding whip4 ,trim ends and sides of lady fingers1 place around inside of a mould1 crust side out1 one-half inch apart4 ,turn in mixture1 and chill4 ,serve garnished with cubes of ,wine ,jelly4 ,charlotte ,russe is sometimes made in individual moulds2 these are often garnished on top with some of mixture forced through a pastry bag and tube4 ,individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds4 ,orange ,trifle box gelatine or #b tablespoons granulated gelatine cup cold water cup boiling water #a cup sugar #a cup orange juice ,grated rind #a orange #a tablespoon lemon juice ,whip from #c cups cream ,make same as ,charlotte ,russe1 and mould2 or make orange jelly1 color with fruit red1 and cover bottom of mould one-half inch deep2 chill1 and when firm fill with ,orange ,trifle mixture4 ,cool remaining jelly in shallow pan1 cut in cubes1 and garnish base of mould4 ,banana ,cantaloupe box gelatine or #b tablespoons granulated gelatine cup cold water ,whites #b eggs cup powdered sugar cup scalded cream cup sugar #d bananas1 mashed pulp #a tablespoon lemon juice ,whip from #c cups cream #ab lady fingers ,soak gelatine in cold water1 beat whites of eggs slightly1 add powdered sugar1 and gradually hot cream1 cook over hot water until it thickens2 add soaked gelatine and remaining sugar1 strain into a pan set in ice-water1 add bananas and lemon juice1 stir until it begins to thicken1 then fold in whip from cream4 ,line a melon mould with lady fingers trimmed to just fit sections of mould1 turn in the mixture1 spread evenly1 and chill4 ,chocolate ,charlotte box gelatine or #a tablespoon granulated gelatine cup cold water cup scalded cream #a squares ,baker's chocolate #c tablespoons hot water cup powdered sugar ,whip from #c cups cream #a teaspoon vanilla #f lady fingers ,melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water1 add half the sugar1 dilute with boiling water1 and add to gelatine mixture while hot4 ,proceed same as in recipe for ,charlotte ,russe4 ,caramel ,charlotte ,russe box gelatine or #a tablespoon granulated gelatine cup cold water cup scalded cream cup sugar1 caramelized cup powdered sugar #a teaspoons vanilla ,whip from #c cups cream #f lady fingers ,make same as ,charlotte ,russe1 adding caramelized sugar to scalded cream before putting into gelatine mixture4 ,burnt ,almond ,charlotte box gelatine or #b tablespoons granulated gelatine cup cold water cup scalded milk cup sugar cup sugar1 caramelized cup blanched and finely chopped almonds #a teaspoon vanilla ,whip from #c cups cream #f lady fingers ,make same as ,caramel ,charlotte ,russe1 adding nuts before folding in cream4 ,ginger ,cream box gelatine or #a tablespoon granulated gelatine cup cold water #a cup milk ,yolks #b eggs cup sugar ,few grains salt #a tablespoon wine tablespoon brandy #b tablespoons ginger syrup cup ,canton ginger1 cut in pieces ,whip from #b cups cream ,soak gelatine1 and add to custard made of milk1 eggs1 sugar1 and salt4 ,strain1 chill in pan of ice-water1 add flavorings1 and when it begins to thicken fold in whip from cream4 ,orange ,charlotte box gelatine or #a tablespoons granulated gelatine cup cold water cup boiling water #a cup sugar #c tablespoons lemon juice #a cup orange juice and pulp ,whites #c eggs ,whip from #b cups cream ,soak gelatine in cold water1 dissolve in boiling water1 strain1 and add sugar1 lemon juice1 orange juice1 and pulp4 ,chill in pan of ice-water2 when quite thick1 beat with wire spoon or whisk until frothy1 then add whites of eggs beaten stiff1 and fold in cream4 ,line a mould with sections of oranges1 turn in mixture1 smooth evenly1 and chill4 ,strawberry ,sponge box gelatine or #a tablespoons granulated gelatine cup cold water cup boiling water #a cup sugar #a tablespoon lemon juice #a cup strawberry juice ,whites #c eggs ,whip from #c cups cream ,make same as ,orange ,charlotte4 ,orange ,baskets ,cut two pieces from each orange1 leaving what remains in shape of basket with handle1 remove pulp from baskets and pieces1 and keep baskets in ice-water until ready to fill4 ,from orange juice make orange jelly with which to fill baskets4 ,serve garnished with ,cream ,sauce4 ,orange ,jelly in ,ambush ,cut oranges in halves lengthwise1 remove pulp and juice4 ,with juice make ,orange ,jelly to fill half the pieces4 ,fill remaining pieces with ,charlotte ,russe mixture4 ,when both are firm1 put together in pairs and tie together with narrow white ribbon4 ,bavarian ,cream 7,quick7 lemon1 grated rind and juice cup white wine cup sugar #b eggs #a teaspoon granulated gelatine #a tablespoon cold water ,mix lemon1 wine1 sugar1 and yolks of eggs2 stir vigorously over fire until mixture thickens1 add gelatine soaked in water1 then pour over whites of eggs beaten stiff4 ,set in pan of ice-water and beat until thick enough to hold its shape4 ,turn into a mould lined with lady fingers1 and chill4 ,orange juice may be used in place of wine1 and the cream served in orange baskets4 ,strawberry ,bavarian ,cream ,line a mould with large1 fresh strawberries cut in halves1 fill with ,charlotte ,russe mixture4 ,pineapple ,bavarian ,cream box gelatine or #b tablespoons granulated gelatine cup cold water #a can grated pineapple cup sugar #a tablespoon lemon juice ,whip from #c cups cream ,soak gelatine in cold water4 ,heat pineapple1 add sugar1 lemon juice1 and soaked gelatine2 chill in pan of ice-water1 stirring constantly2 when it begins to thicken1 fold in whip from cream1 mould1 and chill4 ,royal ,diplomatic ,pudding ,place mould in pan of ice-water and pour in ,wine ,jelly ,,ii one-half inch deep4 ,when firm1 decorate with candied cherries and angelica1 proceed as for ,fruit ,chartreuse1 filling the centre with ,charlotte ,russe mixture or ,fruit ,cream4 ,fruit ,cream ,peel four bananas1 mash1 and rub through a sieve2 add pulp and juice of two oranges1 one tablespoon lemon juice1 one tablespoon ,sherry wine1 two-thirds cup powdered sugar1 and one and one-fourth tablespoons granulated gelatine dissolved in one-fourth cup boiling water4 ,cool in ice-water1 stirring constantly1 and fold in whip from two cups cream4 ,ivory ,cream tablespoon granulated gelatine #a tablespoon cold water #b tablespoons boiling water #c cups cream #d tablespoons powdered sugar #c tablespoons ,madeira wine ,soak gelatine in cold water1 dissolve in boiling water1 and add sugar and wine4 ,strain into a bowl1 set in pan of ice-water1 and beat until mixture thickens slightly4 ,add to mixture whip from cream1 and beat until mixture is thick enough to hold its shape4 ,mould and chill4 ,garnish with ,sauterne ,jelly4 ,pudding l',adrea #b cups thin cream #a tablespoons granulated gelatine #b tablespoons cold water cup sugar ,whites #d eggs #c tablespoons ,sherry #a tablespoons ,sauterne ,sauterne jelly mixture ,make one-half recipe for ,sauterne ,jelly 7see p4 #dbj71 allowing one and one-third tablespoons granulated gelatine4 ,color one-half green and one-half red4 ,fill sections of a fancy mould alternately with green and red jelly4 ,in the green jelly mould pistachio nuts cut in quarters2 in red jelly glacd cherries cut in quarters4 ,scald cream1 add gelatine soaked in cold water1 then add whites of eggs beaten until stiff2 add sugar4 ,remove from range1 set in pan of ice-water1 and stir occasionally until mixture thickens2 then add flavoring and turn into mould4 ,chill thoroughly and remove from mould4 ,french ,easter ,cream cup raisins cup brandy #b cups cream cup sugar ,yolks #c eggs teaspoon salt #a tablespoon granulated gelatine #b tablespoons cold water ,maraschino cup each ,slow gin ,brandy #a teaspoon vanilla ,seed raisins1 add brandy1 and cook in double boiler until raisins are soft4 ,make a custard of cream1 sugar1 egg yolks and salt4 ,remove from range1 add gelatine soaked in cold water4 ,strain1 cool slightly1 add flavorings1 stir until mixture thickens1 then add raisins4 ,mould and chill4 ,remove from mould1 and garnish with ,sauterne ,jelly 7colored violet71 cut in cubes1 and fresh violets4 ,marshmallow ,pudding la ,stanley pound marshmallows #a cup heavy cream teaspoon vanilla cup candied cherries cup ,english walnut meats #b tablespoons powdered sugar ,soak cherries in rum to cover one hour1 then cut in pieces4 ,cut walnut meats and marshmallows in small pieces4 ,whip cream1 add sugar and vanilla1 fold in remaining ingredients4 ,mould and chill4 ,,chapter ,,xxvi ,,ices1 ,,ice ,,creams1 ,,and ,,other ,,frozen ,,desserts ,ices and other frozen dishes comprise the most popular desserts4 ,hygienically speaking1 they cannot be recommended for the final course of a dinner1 as cold mixtures reduce the temperature of the stomach1 thus retarding digestion until the normal temperature is again reached4 ,but how cooling1 refreshing1 and nourishing1 when properly taken1 and of what inestimable value in the sick room6 ,frozen dishes include3-- ,water ice1--fruit juice sweetened1 diluted with water1 and frozen4 ,sherbet1--water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs4 ,frapp1--water ice frozen to consistency of mush2 in freezing1 equal parts of salt and ice being used to make it granular4 ,punch1--water ice to which is added spirit and spice4 ,sorbet1--strictly speaking1 frozen punch2 the name is often given to a water ice where several kinds of fruit are used4 ,philadelphia ,ice ,cream1--thin cream1 sweetened1 flavored1 and frozen4 ,plain ,ice ,cream1--custard foundation1 thin cream1 and flavoring4 ,mousse1--heavy cream1 beaten until stiff1 sweetened1 flavored1 placed in a mould1 packed in salt and ice 7using two parts crushed ice to one part salt71 and allowed to stand three hours2 or whip from thin cream may be used folded into mixture containing small quantity of gelatine4 ,how to ,freeze ,desserts ,the prejudice of thinking a frozen dessert difficult to prepare has long since been overcome4 ,with ice cream freezer1 burlap bag1 wooden mallet or axe1 small saucepan1 sufficient ice and coarse rock salt1 the process neither takes much time nor patience4 ,snow may be used instead of ice2 if not readily acted on by salt1 pour in one cup cold water4 ,crush ice finely by placing in bag and giving a few blows with mallet or broad side of axe2 if there are any coarse pieces1 remove them4 ,place can containing mixture to be frozen in wooden tub1 cover1 and adjust top4 ,turn crank to make sure can fits in socket4 ,allow three level measures ice to one of salt1 and repeat until ice and salt come to top of can1 packing solidly1 using handle of mallet to force it down4 ,if only small quantity is to be frozen1 the ice and salt need come only a little higher in the tub than mixture to be frozen4 ,these are found the best proportions of ice and salt to insure smooth1 fine-grained cream1 sherbet1 or water ice1 while equal parts of salt and ice are used for freezing frapp4 ,if a larger proportion of salt is used1 mixture will freeze in shorter time and be of granular consistency1 which is desirable only for frapp4 ,the mixture increases in bulk during freezing1 so the can should never be more than three-fourths filled2 by overcrowding can1 cream will be made coarse-grained4 ,turn the crank slowly and steadily to expose as large surface of mixture as possible to ice and salt4 ,after frozen to a mush1 the crank may be turned more rapidly1 adding more ice and salt if needed2 never draw off salt water until mixture is frozen1 unless there is possibility of its getting into the can1 for salt water is what effects freezing2 until ice melts1 no change will take place4 ,after freezing is accomplished1 draw off water1 remove dasher1 and with spoon pack solidly4 ,put cork in opening of cover1 then put on cover4 ,re-pack freezer1 using four measures ice to one of salt4 ,place over top newspapers or piece of carpet2 when serving time comes1 remove can1 wipe carefully1 and place in vessel of cool water2 let stand one minute1 remove cover1 and run a knife around edge of cream1 invert can on serving dish1 and frozen mixture will slip out4 ,should there be any difficulty1 a cloth wrung out of hot water1 passed over can1 will aid in removing mixture4 ,to ,line a ,mould ,allow mould to stand in salt and ice until well chilled4 ,remove cover1 put in mixture by spoonfuls1 and spread with back of spoon or a case knife evenly three-quarters inch thick4 ,to ,mould ,frozen ,mixtures ,when frozen mixtures are to be bricked or moulded1 avoid freezing too hard4 ,pack mixture solidly in moulds and cover with buttered paper1 buttered side up4 ,have moulds so well filled that mixture is forced down sides of mould when cover is pressed down4 ,re-pack in salt and ice1 using four parts ice to one part salt4 ,if these directions are carefully followed1 one may feel no fear that salt water will enter cream1 even though moulds be immersed in salt water4 ,lemon ,ice #d cups water #b cups sugar cup lemon juice ,make a syrup by boiling water and sugar twenty minutes2 add lemon juice2 cool1 strain1 and freeze4 ,see directions for freezing1 page #dcd4 ,cup ,st4 ,jacques ,serve ,lemon ,ice in champagne glasses4 ,put three-fourths teaspoon ,maraschino in each glass1 and garnish with bananas cut in one-fourth inch slices1 and slices cut in quarters1 candied cherries cut in halves1 ,malaga grapes from which skins and seeds have been removed1 and angelica cut in strips4 ,orange ,ice #d cups water #b cups sugar #b cups orange juice cup lemon juice ,grated rind of two oranges ,make syrup as for ,lemon ,ice2 add fruit juice and grated rind2 cool1 strain1 and freeze4 ,maraschino ,ice ,prepare ,orange ,ice mixture1 freeze to a mush1 flavor with ,maraschino1 and finish freezing4 ,serve in frapp glasses4 ,pomegranate ,ice ,same as ,orange ,ice1 made from blood oranges4 ,raspberry ,ice ,i #d cups water #a cups sugar #b cups raspberry juice #b tablespoons lemon juice ,make a syrup as for ,lemon ,ice1 cool1 add raspberries mashed1 and squeezed through double cheese-cloth1 and lemon juice2 strain and freeze4 ,raspberry ,ice ,,ii #a quart raspberries #a cup sugar #a cup water ,lemon juice ,sprinkle raspberries with sugar1 cover1 and let stand two hours4 ,mash1 squeeze through cheese-cloth1 add water and lemon juice to taste1 then freeze4 ,raspberry ice prepared in this way retains the natural color of the fruit4 ,strawberry ,ice ,i #d cups water #a cups sugar #b cups strawberry juice #a tablespoon lemon juice ,prepare and freeze same as ,raspberry ,ice ,i4 ,strawberry ,ice ,,ii #a quart box strawberries #a cup sugar #a cup water ,lemon juice ,make same as ,raspberry ,ice ,,ii4 ,currant ,ice #d cups water #a cups sugar #b cups currant juice ,prepare and freeze same as ,raspberry ,ice ,i4 ,raspberry and ,currant ,ice #d cups water #a cups sugar cup raspberry juice #a cups currant juice ,prepare and freeze same as ,raspberry ,ice ,i4 ,crme de ,menthe ,ice #d cups water #a cup sugar cup ,crme de ,menthe cordial ,burnett's ,leaf ,green ,make a syrup as for ,lemon ,ice1 add cordial and coloring2 strain and freeze4 ,icebergs ,dissolve two cups sugar in three cups boiling water2 cool1 add three-fourths cup lemon juice1 color with leaf green1 and freeze4 ,serve in champagne glasses4 ,put one teaspoon ,crme de ,menthe in each glass1 and sprinkle with finely chopped nut meats1 using almonds1 filberts1 pecans1 and walnuts in equal proportions4 ,these may be used after the roast and before the game4 ,canton ,sherbet #d cups water #a cup sugar lb4 ,canton ginger cup orange juice cup lemon juice ,cut ginger in small pieces1 add water and sugar1 boil fifteen minutes2 add fruit juice1 cool1 strain1 and freeze4 ,to be used in place of punch at a course dinner4 ,this quantity is enough to serve twelve persons4 ,milk ,sherbet #d cups milk #a cups sugar ,juice #c lemons ,mix juice and sugar1 stirring constantly while slowly adding milk2 if added too rapidly mixture will have a curdled appearance1 which is unsightly1 but will not affect the quality of sherbet2 freeze and serve4 ,frozen ,chocolate with ,whipped ,cream #b squares ,baker's chocolate #a cup sugar ,few grains salt #a cup boiling water #c cups rich milk ,scald milk4 ,melt chocolate in small saucepan placed over hot water1 add one-half the sugar1 salt1 and gradually boiling water4 ,boil one minute1 add to scalded milk with remaining sugar4 ,cool1 freeze1 and serve in glasses4 ,garnish with whipped cream sweetened and flavored with vanilla4 ,pineapple ,frapp #b cups water #a cup sugar ,juice #c lemons #b cups ice-water #a can grated pineapple or #a pineapple shredded ,make a syrup by boiling water and sugar fifteen minutes2 add pineapple and lemon juice2 cool1 strain1 add ice-water1 and freeze to a mush1 using equal parts ice and salt4 ,if fresh fruit is used1 more sugar will be required4 ,pineapple ,sorbet #b cups water #b cups sugar #a can grated pineapple or #a pineapple shredded #a cups orange juice cup lemon juice #a quart ,apollinaris ,prepare and freeze same as ,pineapple ,frapp4 ,sicilian ,sorbet #a can peaches #a cup sugar #b cups orange juice #b tablespoons lemon juice ,press peaches through a sieve1 add sugar and fruit juices4 ,freeze and serve4 ,italian ,sorbet #d cups water #b cups sugar #a cups orange juice #a cups grape fruit juice cup lemon juice cup wine ,prepare and freeze same as ,pineapple ,frapp4 ,apricot ,sorbet #a can apricots #a cup sugar cup wine cup lemon juice #a pint cream ,drain apricots1 and add to syrup the pulp rubbed through a sieve4 ,add sugar1 wine1 and lemon juice4 ,freeze to a mush1 then fold in the whip obtained from cream4 ,let stand one and one-half hours1 and serve in glasses4 ,caf ,frapp ,white #a egg cup cold water cup ground coffee #d cups boiling water #a cup sugar ,beat white of egg slightly1 add cold water1 and mix with coffee2 turn into scalded coffee-pot1 add boiling water1 and let boil one minute2 place on back of range ten minutes2 strain1 add sugar1 cool1 and freeze same as ,pineapple ,frapp4 ,serve in frapp glasses1 with whipped cream1 sweetened and flavored4 ,cranberry ,frapp #a quart cranberries #b cups water #b cups sugar ,juice #b lemons ,cook cranberries and water eight minutes2 then force through a sieve4 ,add sugar and lemon juice1 and freeze to a mush1 using equal parts of ice and salt4 ,grape ,frapp #d cups water #b cups sugar #b cups grape juice cup orange juice cup lemon juice ,prepare and freeze same as ,pineapple ,frapp4 ,pomona ,frapp #a cups sugar #d cups water #a quart sweet cider #b cups orange juice cup lemon juice ,make a syrup by boiling sugar and water twenty minutes4 ,add cider1 orange juice1 and lemon juice4 ,cool1 strain1 and freeze to a mush4 ,clam ,frapp #bj clams cup cold water ,wash clams thoroughly1 changing water several times2 put in stewpan with cold water1 cover closely1 and steam until shells open4 ,strain the liquor1 cool1 and freeze to a mush4 ,frozen ,cranberries #d cups cranberries #b cups sugar #a cups boiling water ,pick over and wash cranberries1 add water and sugar1 and cook ten minutes1 skimming during the cooking4 ,rub through a sieve1 cool1 and pour into one-pound baking-powder boxes4 ,pack in salt and ice1 using equal parts1 and let stand four hours4 ,if there is not sufficient mixture to fill two boxes1 add water to make up the desired quantity4 ,serve as a substitute for cranberry sauce or jelly4 ,frozen ,apricots #a can apricots #a cups sugar ,water ,drain apricots1 and cut in small pieces4 ,to the syrup add enough water to make four cups1 and cook with sugar five minutes2 strain1 add apricots1 cool1 and freeze4 ,peaches may be used instead of apricots4 ,to make a richer dessert1 add the whip from two cups cream when frozen to a mush1 and continue freezing4 ,pineapple ,cream #b cups water #a cup sugar #a can grated pineapple #b cups cream ,make syrup by boiling sugar and water fifteen minutes2 strain1 cool1 add pineapple1 and freeze to a mush4 ,fold in whip from cream2 let stand thirty minutes before serving4 ,serve in frapp glasses and garnish with candied pineapple4 ,cardinal ,punch #d cups water #b cups sugar cup orange juice cup lemon juice cup brandy cup ,curaoa cup tea infusion ,make syrup as for ,lemon ,ice1 add fruit juice and tea1 freeze to a mush2 add strong liquors and continue freezing4 ,serve in frapp glasses4 ,punch ,hollandaise #d cups water #a cups sugar cup lemon juice ,rind one lemon #a can grated pineapple cup brandy #b tablespoons gin ,cook sugar1 water1 and lemon rind fifteen minutes1 add lemon juice and pineapple1 cool1 strain1 freeze to a mush1 add strong liquors1 and continue freezing4 ,serve in frapp glasses on a plate covered with a doily4 ,victoria ,punch #c cups water #b cups sugar cup lemon juice cup orange juice ,grated rind two oranges #a cup angelica wine #a cup cider #a tablespoons gin ,prepare same as ,cardinal ,punch2 strain before freezing1 to remove orange rind4 ,lenox ,punch #b cups water cup sugar tumbler currant jelly ,ice #a cup orange juice cup lemon juice #b bottles ginger ale cup brandy ,make a syrup by boiling sugar and water fifteen minutes4 ,add jelly1 and1 as soon as dissolved1 add a piece of ice to cool mixture2 then add fruit juices1 ale1 and brandy4 ,color red1 freeze to a mush1 serve in glasses1 and insert in each glass a small sprig of holly with berries4 ,german ,punch #b cups water #a cups tomatoes #c apples1 cored1 pared1 and chopped #a cup sugar #c tablespoons lemon juice ,piece ginger root #c tablespoons ,maraschino ,mix ingredients1 except cordial1 and cook thirty-five minutes4 ,rub through a sieve1 add ,maraschino1 and freeze to a mush4 ,london ,sherbet #b cups sugar #b cups water cup seeded and finely cut raisins cup orange juice #c tablespoons lemon juice #a cup fruit syrup grated nutmeg cup port wine ,whites #c eggs ,make syrup by boiling water and sugar ten minutes2 pour over raisins1 cool1 and add fruit syrup and nutmeg2 freeze to a mush1 then add wine and whites of eggs beaten stiff1 and continue freezing4 ,serve in glasses4 ,fruit syrup may be used which has been left from canned peaches1 pears1 or strawberries4 ,roman ,punch #d cups water #b cups sugar cup lemon juice cup orange juice cup tea infusion cup rum ,prepare and freeze same as ,cardinal ,punch4 ,coup ,sicilienne #a shredded pineapple #c oranges 7pulp7 #c bananas sliced #b tablespoons ,maraschino #a tablespoon lemon juice ,few grains salt ,powdered sugar ,mix ingredients1 sweeten to taste1 and chill4 ,serve in champagne glasses having glasses two-thirds full4 ,cover fruit to fill glasses with ,strawberry ,ice ,,ii and garnish with strawberries and angelica4 ,coup a l',ananas ,cut canned sliced pineapple in pieces1 pour over pineapple syrup to which is added ,orange ,curaoa1 allowing one-half as much syrup as fruit1 cover and let stand one hour4 ,fill champagne glasses one-third full1 add vanilla ice cream to fill glasses1 and garnish with candied cherries and candied pineapple cut in pieces4 ,vanilla ,ice ,cream ,i 7,philadelphia7 #a quart thin cream cup sugar #a tablespoons vanilla ,mix ingredients1 and freeze4 ,illustration3 ,,coup ,,sicilienne4 ,,coup ,a ,l',,ananas4--,page #ddb4 ,illustration3 ,,coffee ,,ice ,,cream ,,served ,,in ,,half ,,of ,,cantaloupe4--,page #dde4 ,,vanilla ,,ice ,,cream ,,served ,,in ,,half ,,of ,,cantaloupe ,,with ,,fruit ,,garnish4--,page #ddb4 ,illustration3 ,,bombe ,,glac,e4--,page #deb4 ,illustration3 ,,junket ,,ice ,,cream ,,with ,,peaches4--,page #ddh4 ,vanilla ,ice ,cream ,,ii #b cups scalded milk #a tablespoon flour #a cup sugar #a egg teaspoon salt #a quart thin cream #b tablespoons vanilla ,mix flour1 sugar1 and salt1 add egg slightly beaten1 and milk gradually2 cook over hot water twenty minutes1 stirring constantly at first2 should custard have curdled appearance1 it will disappear in freezing4 ,when cool1 add cream and flavoring2 strain and freeze4 ,chocolate ,sauce ,i 7,to be served with ,vanilla ,ice ,cream7 #a cups water cup sugar #f tablespoons grated chocolate #a tablespoon arrowroot cup cold water ,few grains salt teaspoon vanilla ,boil water and sugar five minutes4 ,mix chocolate with arrowroot to which water has been added4 ,combine mixtures1 add salt1 and boil three minutes4 ,flavor with vanilla1 and serve hot4 ,chocolate ,sauce ,,ii #a square ,baker's chocolate #a cup sugar #a tablespoon butter cup water teaspoon vanilla ,melt chocolate2 add butter1 sugar1 and water4 ,let boil fifteen minutes1 cool slightly1 and add vanilla4 ,coffee ,sauce 7,to be served with ,vanilla ,ice ,cream7 #a cups milk cup ground coffee cup sugar tablespoon arrowroot ,few grains salt ,scald milk with coffee1 and let stand twenty minutes4 ,mix remaining ingredients1 and pour on gradually the hot infusion which has been strained4 ,cook five minutes1 and serve hot4 ,vanilla ,ice ,cream ,croquettes ,shape ,vanilla ,ice ,cream in individual moulds1 roll in macaroon dust made by pounding and sifting dry macaroons4 ,chocolate ,ice ,cream ,i #a quart thin cream #a cup sugar ,few grains salt #a squares ,baker's chocolate or cup prepared cocoa #a tablespoon vanilla ,melt chocolate1 and dilute with hot water to pour easily1 add to cream2 then add sugar1 salt1 and flavoring1 and freeze4 ,chocolate ,ice ,cream ,,ii ,use recipe for ,vanilla ,ice ,cream ,,ii4 ,melt two squares ,baker's chocolate1 by placing in a small saucepan set in a larger saucepan of boiling water1 and pour hot custard slowly on chocolate2 then cool before adding cream4 ,strawberry ,ice ,cream ,i #c pints thin cream #b boxes berries #b cups sugar ,few grains salt ,wash and hull berries1 sprinkle with sugar1 cover1 and let stand two hours4 ,mash1 and squeeze through cheese-cloth2 then add salt4 ,freeze cream to the consistency of a mush1 add gradually fruit juice1 and finish freezing4 ,rich ,jersey milk may be substituted for cream4 ,strawberry ,ice ,cream ,,ii #c pints thin cream #b boxes strawberries #a cups sugar #b cups milk #a tablespoons arrowroot ,wash and hull berries1 sprinkle with sugar1 let stand one hour1 mash1 and rub through strainer4 ,scald one and one-half cups milk2 dilute arrowroot with remaining milk1 add to hot milk1 and cook ten minutes in double boiler2 cool1 add cream1 freeze to a mush1 add fruit1 and finish freezing4 ,orange ,ice ,cream #a cup heavy cream #a cup thin cream #b cups orange juice ,sugar ,add cream slowly to orange juice1 sweeten to taste1 and freeze4 ,serve with canned strawberries or fresh fruit mashed and sweetened4 ,pineapple ,ice ,cream #c pints cream cup sugar #a can grated pineapple ,add pineapple to cream1 let stand thirty minutes2 strain1 add sugar1 and freeze4 ,coffee ,ice ,cream #a quart cream #a cups milk cup ,mocha coffee #a cups sugar teaspoon salt ,yolks #d eggs ,scald milk with coffee1 add one cup sugar2 mix egg yolks slightly beaten with one-fourth cup sugar1 and salt2 combine mixtures1 cook over hot water until thickened1 add one cup cream1 and let stand on back of range twenty-five minutes2 cool1 add remaining cream1 and strain through double cheese-cloth2 freeze4 ,coffee ,ice ,cream may be served with ,maraschino cherries or in halves of cantaloupes4 ,caramel ,ice ,cream #a quart cream #b cups milk #a cups sugar #a egg #a tablespoon flour teaspoon salt #a tablespoons vanilla ,prepare same as ,vanilla ,ice ,cream ,,ii1 using one-half sugar in custard2 remaining half caramelize1 and add slowly to hot custard4 ,see ,caramelization of ,sugar1 page #ehf4 ,burnt ,almond ,ice ,cream ,it is made same as ,caramel ,ice ,cream1 with the addition of one cup finely chopped blanched almonds4 ,brown ,bread ,ice ,cream #c pints cream #a cups dried brown bread crumbs cup sugar teaspoon salt ,soak crumbs in one quart cream1 let stand fifteen minutes1 rub through sieve1 add sugar1 salt1 and remaining cream2 then freeze4 ,bisque ,ice ,cream ,make custard as for ,vanilla ,ice ,cream ,,ii1 add one quart cream1 one tablespoon vanilla1 and one cup hickory nut or ,english walnut meats finely chopped4 ,burnt ,walnut ,bisque #b cups scalded milk ,yolks #c eggs #a cup sugar cup chopped walnut meats #a cup heavy cream tablespoon vanilla ,few grains salt ,make custard of milk1 eggs1 one-third of the sugar1 and salt4 ,caramelize remaining sugar1 add nut meats1 and turn into a slightly buttered pan4 ,cool1 pound1 and pass through a pure strainer4 ,add to custard1 cool1 then add one cup heavy cream1 beaten until stiff1 and vanilla4 ,freeze and mould4 ,praline ,ice ,cream #c pints cream #a cups sugar #a cup ,jordan almonds teaspoon salt #a tablespoon vanilla ,blanch almonds cut in pieces crosswise1 and bake in a shallow pan until well browned1 shaking pan frequently2 then finely chop4 ,caramelize one-half of the sugar1 and add slowly to two cups of the cream scalded4 ,as soon as sugar is melted1 add nuts1 remaining sugar1 and salt4 ,cool1 add remaining cream1 and freeze4 ,a few grains salt is always an improvement to any ice cream mixture4 ,macaroon ,ice ,cream #a quart cream #a cup macaroons cup sugar #a tablespoon vanilla ,dry1 pound1 and measure macaroons2 add to cream1 sugar1 and vanilla1 then freeze4 ,banana ,ice ,cream #a quart cream #d bananas #a tablespoons lemon juice #a cup sugar ,a few grains salt ,remove skins and scrape bananas1 then force through a sieve2 add remaining ingredients2 then freeze4 ,ginger ,ice ,cream ,to recipe for ,vanilla ,ice ,cream ,,ii1 using one-half quantity vanilla1 add one-half cup ,canton ginger cut in small pieces1 three tablespoons ginger syrup1 and two tablespoons ,sherry wine2 then freeze4 ,pistachio ,ice ,cream ,prepare same as ,vanilla ,ice ,cream ,,ii1 using for flavoring one tablespoon vanilla and one teaspoon almond extract2 color with ,burnett's ,leaf ,green4 ,pistachio ,bisque ,to ,pistachio ,ice ,cream add one-half cup each of pounded macaroons1 chopped almonds1 and peanuts4 ,mould1 and serve with or without ,claret ,sauce4 ,fig ,ice ,cream #c cups milk #a cup sugar ,yolks #e eggs #a teaspoon salt #a lb4 figs1 finely chopped #a cups heavy cream ,whites #e eggs #a tablespoon vanilla #b tablespoons brandy ,make custard of yolks of eggs1 sugar1 and milk2 strain1 add figs1 cool1 and flavor4 ,add whites of eggs beaten until stiff and heavy cream beaten until stiff2 freeze and mould4 ,junket ,ice ,cream with ,peaches #d cups lukewarm milk #a cup heavy cream #a cups sugar teaspoon salt #a ,junket ,tablets #a tablespoon cold water #a tablespoon vanilla #a teaspoon almond extract ,green ,coloring #a can peaches ,mix first four ingredients1 and add junket tablets dissolved in cold water4 ,turn into a pudding-dish and let stand until set4 ,add flavoring and coloring4 ,freeze1 mould1 and serve garnished with halves of peaches1 filling cavities with halves of blanched almonds4 ,turn peaches into a saucepan1 add one-third cup sugar1 and cook slowly until syrup is thick4 ,cool before garnishing ice cream4 ,violet ,ice ,cream #a quart cream cup sugar ,few grains salt cup ,yvette ,cordial #a small bunch violets ,violet coloring ,mix first four ingredients4 ,remove stems from violets1 and pound violets in a mortar until well macerated1 then strain through cheese-cloth4 ,add extract to first mixture2 color1 freeze1 and mould4 ,serve garnished with fresh or candied violets2 the light purple cultivated violets should be used and the result will be most gratifying4 ,neapolitan or ,harlequin ,ice ,cream ,two kinds of ice cream and an ice moulded in a brick4 ,baked ,alaska ,whites #f eggs #f tablespoons powdered sugar #b quart brick of ice cream ,thin sheet sponge cake ,make meringue of eggs and sugar as in ,meringue ,i1 cover a board with white paper1 lay on sponge cake1 turn ice cream on cake 7which should extend one-half inch beyond cream71 cover with meringue1 and spread smoothly4 ,place on oven grate and brown quickly in hot oven4 ,the board1 paper1 cake1 and meringue are poor conductors of heat1 and prevent the cream from melting4 ,slip from paper on ice cream platter4 ,pudding ,glac #b cups milk cup raisins #a cup sugar #a egg #a tablespoon flour teaspoon salt #a quart thin cream cup almonds cup candied pineapple cup ,canton ginger #c tablespoons wine ,scald raisins in milk fifteen minutes1 strain1 make custard of milk1 egg1 sugar1 flour1 and salt2 strain1 cool1 add pineapple1 ginger cut in small pieces1 nuts finely chopped1 wine1 and cream2 then freeze4 ,the raisins should be rinsed and saved for a pudding4 ,frozen ,pudding ,i #b cups milk #a cup sugar teaspoonful salt #b eggs #a cup heavy cream cup rum #a cup candied fruit1 cherries1 pineapples1 pears1 and apricots ,cut fruit in small pieces1 and soak two or three hours in brandy to cover1 which prevents fruit from freezing2 make a custard of milk1 sugar1 salt1 and eggs2 strain1 cool1 add cream and rum1 then freeze4 ,fill a brick mould with alternate layers of the cream and fruit2 pack in salt and ice and let stand two hours4 ,frozen ,pudding ,,ii #a quart cream cup sugar cup rum #a cup candied fruit #h lady fingers ,cut fruit in pieces1 and soak several hours in brandy to cover4 ,mix cream1 sugar1 and rum1 then freeze4 ,line a two-quart melon mould with lady fingers1 crust side down2 fill with alternate layers of the cream and fruit1 cover1 pack in salt and ice1 and let stand two hours4 ,brandied peaches cut in pieces1 with some of their syrup added1 greatly improve the pudding4 ,frozen ,tom and ,jerry #b cups milk cup sugar ,yolks #f eggs teaspoon salt #b cups cream #b tablespoons rum #a tablespoon brandy ,make a custard of first four ingredients2 strain1 cool1 add cream1 and freeze to a mush4 ,add rum and brandy1 and finish the freezing4 ,university ,pudding ,prepare same as ,frozen ,tom and ,jerry4 ,freeze to a mush1 add one cup mixed fruit which has been soaked in brandy to cover for twelve hours1 using glac cherries1 ,sultana raisins1 sliced citron1 and candied pineapple2 then finish freezing4 ,serve in small beer jugs1 and garnish with cream1 whipped1 sweetened1 and flavored4 ,covington ,cream cup sugar cup ,formosa tea infusion cup rum #a quart cream ,mix ingredients1 and freeze to a mush4 ,serve in frapp glasses4 ,delmonico ,ice ,cream with ,angel ,food #b cups milk cup sugar ,yolks #g eggs teaspoon salt #b cups thin cream #a tablespoon vanilla #a teaspoon lemon ,make custard of milk1 sugar1 eggs1 and salt2 cool1 strain1 and flavor2 whip cream1 remove whip2 there should be two quarts2 add to custard1 and freeze4 ,serve plain or with ,angel ,food4 ,angel ,food ,whites #c eggs cup powdered sugar #a quart cream whip #a teaspoons vanilla ,beat eggs until stiff1 fold in sugar1 cream whip1 and flavoring2 line a mould with ,delmonico ,ice ,cream1 fill with the mixture1 cover1 pack in salt and ice1 and let stand two hours4 ,manhattan ,pudding #a cups orange juice cup lemon juice ,sugar #a pint heavy cream cup powdered sugar tablespoon vanilla cup chopped walnut meats ,mix fruit juices and sweeten to taste4 ,turn mixture in brick mould4 ,whip cream1 and add sugar1 vanilla1 and nut meats2 pour over the first mixture to overflow mould2 cover with buttered paper1 fit on cover1 pack in salt and ice1 and let stand three hours4 ,sultana ,roll with ,claret ,sauce ,line one-pound baking-powder boxes with ,pistachio ,ice ,cream2 sprinkle with ,sultana raisins which have been soaked one hour in brandy2 fill centres with ,vanilla ,ice ,cream or whipped cream1 sweetened1 and flavored with vanilla2 cover with ,pistachio ,ice ,cream2 pack in salt and ice1 and let stand one and one-half hours4 ,claret ,sauce #a cup sugar cup water cup claret ,boil sugar and water eight minutes2 cool slightly1 and add claret4 ,angel ,parfait #a cup sugar cup water ,whites #c eggs #a pint heavy cream #a tablespoon vanilla ,boil sugar and water until syrup will thread when dropped from tip of spoon4 ,pour slowly on the beaten whites of eggs1 and continue the beating until mixture is cool4 ,add cream beaten until stiff1 and vanilla2 then freeze4 ,caf ,parfait #a cup milk cup ,mocha coffee ,yolks #c eggs teaspoon salt #a cup sugar #c cups thin cream ,scald milk with coffee1 and add one-half the sugar2 without straining1 use this mixture for making custard1 with eggs1 salt1 and remaining sugar2 add one cup cream and let stand thirty minutes2 cool1 strain through double cheese-cloth1 add remaining cream1 and freeze4 ,line a mould1 fill with ,italian ,meringue1 cover1 pack in salt and ice1 using two parts crushed ice to one part rock salt1 and let stand three hours4 ,italian ,meringue cup sugar cup water #a tablespoon gelatine or teaspoon granulated gelatine ,whites #c eggs #a cup thin cream tablespoon vanilla ,make syrup by boiling sugar and water2 pour slowly on beaten whites of eggs1 and continue beating4 ,place in pan of ice-water1 and beat until cold2 dissolve gelatine in small quantity boiling water2 strain into mixture2 whip cream1 fold in whip1 and flavor4 ,bombe ,glace ,line a mould with sherbet or water ice2 fill with ice cream or thin ,charlotte ,russe mixture2 cover1 pack in salt and ice1 and let stand two hours4 ,the mould may be lined with ice cream4 ,pomegranate or ,raspberry ,ice and ,vanilla or ,macaroon ,ice ,cream make a good combination4 ,noisette ,bomb ,strawberry ,ice ,i cup sugar cup chopped blanched filberts cup hot caramel syrup ,yolks #d eggs #a cups heavy cream tablespoon vanilla ,few grains salt ,caramelize sugar1 add nut meats1 turn into a buttered pan1 cool1 then pound in mortar and put through a pure strainer4 ,beat egg yolks until thick1 add gradually caramel syrup1 and cook in double boiler until mixture thickens1 then beat until cold4 ,fold in cream beaten until stiff4 ,then add prepared nut meats1 vanilla1 and salt4 ,line melon mould with ice1 turn in mixture1 pack in salt and ice1 and let stand three hours4 ,nesselrode ,pudding #c cups milk #a cups sugar ,yolks #e eggs teaspoon salt #a pint thin cream cup pineapple syrup #a cups prepared ,french chestnuts ,make custard of first four ingredients1 strain1 cool1 add cream1 pineapple syrup1 and chestnuts2 then freeze4 ,to prepare chestnuts1 shell1 cook in boiling water until soft1 and force through a strainer4 ,line a two-quart melon mould with part of mixture2 to remainder add one-half cup candied fruit cut in small pieces1 one-quarter cup ,sultana raisins1 and eight chestnuts broken in pieces1 first soaked several hours in ,maraschino syrup4 ,fill mould1 cover1 pack in salt and ice1 and let stand two hours4 ,serve with whipped cream1 sweetened and flavored with ,maraschino syrup4 ,pistachio ,fruit ,ice ,cream #c cups milk #a cups sugar ,yolks #e eggs teaspoon salt #a pint heavy cream #a cups chestnut pure #a teaspoon almond extract #a tablespoon vanilla cup glac fruits ,maraschino ,leaf ,green ,make a custard of first four ingredients1 strain1 cool2 add cream1 chestnut pure1 flavoring1 and glac fruit cut in pieces and previously soaked in ,maraschino three hours4 ,color with leaf green2 freeze1 mould1 pack in salt and ice1 and let stand two hours4 ,serve with ,fruit ,sauce4 ,drain syrup from a pint jar of canned strawberry1 raspberry1 or pineapple1 heat to boiling-point1 thicken slightly with arrowroot1 and color with fruit red4 ,nougat ,ice ,cream #c cups milk #a cup sugar ,yolks #e eggs #a teaspoon salt #a cups heavy cream ,whites #e eggs cup1 each1 pistachio1 filbert1 ,english walnut1 and almond meats #a teaspoon almond extract #a tablespoon vanilla ,make a custard of first four ingredients1 strain1 and cool4 ,add heavy cream beaten until stiff1 whites of eggs beaten until stiff1 nut meats finely chopped1 and flavoring2 then freeze4 ,orange ,pekoe ,ice ,cream #b cups milk #c tablespoons ,orange ,pekoe tea #a cups sugar ,yolks #d eggs teaspoon salt ,grated rind #a orange #a pint heavy cream ,scald milk to which tea had been added1 and let stand five minutes4 ,add sugar1 and egg yolks slightly beaten1 and cook until mixture thickens4 ,strain1 add remaining ingredients1 freeze1 and mould4 ,serve garnished with ,candied ,orange ,peel 7p4 #edg74 ,orange ,delicious #b cups sugar #a cup water #b cups orange juice #a cup cream ,yolks two eggs #a cup heavy cream cup shredded candied orange peel ,boil sugar and water eight minutes1 then add orange juice4 ,scald cream1 add yolks of eggs1 and cook over hot water until mixture thickens4 ,cool1 add to first mixture with heavy cream beaten stiff4 ,freeze2 when nearly frozen1 add orange peel4 ,line a melon mould with ,orange ,ice1 fill with ,orange ,delicious1 pack in salt and ice1 and let stand one and one-half hours4 ,strawberry ,mousse #a quart thin cream #a box strawberries #a cup sugar box gelatine 7scant7 or #a tablespoons granulated gelatine #b tablespoons cold water #c tablespoons hot water ,wash and hull berries1 sprinkle with sugar1 and let stand one hour2 mash1 and rub through a fine sieve2 add gelatine soaked in cold and dissolved in boiling water4 ,set in pan of ice-water and stir until it begins to thicken2 then fold in whip from cream1 put in mould1 cover1 pack in salt and ice1 and let stand four hours4 ,raspberries may be used in place of strawberries4 ,coffee ,mousse ,make same as ,strawberry ,mousse1 using one cup boiled coffee in place of fruit juice4 ,pineapple ,mousse #a tablespoon granulated gelatine cup cold water #a cup pineapple syrup #b tablespoons lemon juice #a cup sugar #a quart cream ,heat one can pineapple1 and drain4 ,to one cup of the syrup1 add gelatine soaked in cold water1 lemon juice1 and sugar4 ,strain and cool4 ,as mixture thickens1 fold in the whip from cream4 ,mould1 pack in salt and ice1 and let stand four hours4 ,chocolate ,mousse #b squares ,baker's chocolate cup powdered sugar #a cup cream tablespoon granulated gelatine #c tablespoons boiling water cup sugar #a teaspoon vanilla #a quart cream ,melt chocolate1 add powdered sugar1 and gradually one cup cream4 ,stir over fire until boiling-point is reached1 then add gelatine dissolved in boiling water1 sugar1 and vanilla4 ,strain mixture into a bowl1 set in a pan of ice-water1 stir constantly until mixture thickens1 then fold in the whip from remaining cream4 ,mould1 pack in salt and ice1 and let stand four hours4 ,maple ,parfait #d eggs #a cup hot maple syrup #a pint thick cream ,beat eggs slightly1 and pour on slowly maple syrup4 ,cook until mixture thickens1 cool1 and add cream beaten until stiff4 ,mould1 pack in salt and ice1 and let stand three hours4 ,mousse ,marron #a quart vanilla ice cream cup sugar cup water ,whites two eggs #a teaspoon granulated gelatine #a cups prepared ,french chestnuts #a pint cream tablespoon vanilla ,cook sugar and water five minutes1 pour on to beaten whites of eggs1 dissolve gelatine in one and one-half tablespoons boiling water1 and add to first mixture4 ,set in a pan of ice-water1 and stir until cold2 add chestnuts1 and fold in whip from cream and vanilla4 ,line a mould with ice cream1 and fill with mixture2 cover1 pack in salt and ice1 and let stand three hours4 ,cardinal ,mousse1 with ,iced ,madeira ,sauce ,line a mould with ,pomegranate ,ice2 fill with ,italian ,meringue made of three-fourths cup sugar1 one-third cup hot water1 whites two eggs1 and one and one-half teaspoons granulated gelatine dissolved in two tablespoons boiling water4 ,beat until cold1 and fold in whip from two cups cream2 flavor with one teaspoon vanilla1 cover1 pack in salt and ice1 and let stand three hours4 ,iced ,madeira ,sauce cup orange juice #b tablespoons lemon juice cup ,madeira wine cup sugar #a cup boiling water ,whites #b eggs ,freeze fruit juice and wine2 boil sugar and water1 pour on slowly to beaten whites of eggs1 set in pan of salted ice-water1 and stir until cold4 ,add to frozen mixture4 ,cocoanut ,naples1 ,sauterne ,sauce ,shape vanilla ice cream in individual moulds1 and roll in shredded cocoanut2 serve with ,sauterne ,sauce #a cup sugar cup water #d tablespoons ,sauterne ,burnett's ,leaf ,green ,make same as ,claret ,sauce1 and color with leaf green4 ,ice la ,margot ,serve vanilla ice cream in champagne glasses4 ,cover ice cream with whipped cream1 sweetened1 flavored with pistachio1 and tinted very light green4 ,garnish with pistachio nuts or ,malaga grapes cut in halves4 ,coup aux ,marrons ,break marron glac in pieces1 flavor with rum1 cover1 and let stand one hour4 ,put in champagne glasses1 allowing one and one-half marrons to each glass1 cover with vanilla ice cream1 and garnish with whipped cream1 sweetened and flavored with vanilla1 and candied rose leaves4 ,plombire ,glac ,cover the bottom of small paper cases with vanilla ice cream1 sprinkle ice cream with marron glac broken in pieces1 arrange lady fingers at equal distances1 and allow them to extend one inch above cases4 ,pile whipped cream1 sweetened and flavored1 in the centre and garnish with marron glac and candied violets or glac cherries4 ,demi-glac aux ,fraises ,line a brick mould with ,vanilla ,ice ,cream1 put in layer of lady fingers1 and fill the centre with preserved strawberries or large fresh fruit cut in halves2 cover with ice cream1 pack in salt and ice1 and let stand one hour4 ,for ice cream1 make custard of two and one-half cups milk1 yolks four eggs1 one cup sugar1 and one-fourth teaspoon salt2 strain1 cool1 add one cup heavy cream and one tablespoon vanilla2 then freeze4 ,mazarine ,bake ,brioche in a ,charlotte ,russe mould or individual tins1 cool1 cut a slice from top of cake or cakes1 and remove centre or centres1 leaving a wall or walls one-half inch thick4 ,fill with rich ,vanilla ,ice ,cream1 invert on serving dish1 and pour over ,apricot ,marmalade4 ,drain one can apricots and force the fruit through a strainer4 ,cook syrup until sufficiently reduced to add to fruit1 and make of consistency of marmalade4 ,add a few drops lemon juice and sugar if necessary4 ,decorate top with halves of apricots1 glac cherries1 and whipped cream4 ,flowering ,ice ,cream ,line two and one-half inch flower-pots with paraffine paper4 ,fill with ice cream1 cover cream with grated vanilla chocolate to represent earth1 and insert a flower in each4 ,concord ,cream #a pint cream #a cups grape juice cup sugar ,lemon or fresh lime juice cup heavy cream ,pistachio nuts1 finely chopped ,mix cream1 grape juice1 and sugar4 ,add lemon or lime juice to taste4 ,freeze1 and serve in glasses4 ,garnish with heavy cream beaten until stiff1 sweetened1 and flavored4 ,sprinkle cream with nuts4 ,german ,ice ,cream ,mix one and one-fourth cups sugar1 one tablespoon flour1 and one-fourth teaspoon salt4 ,add two eggs slightly beaten and two cups scalded milk4 ,cook over hot water until mixture thickens1 then add two squares melted chocolate1 and cool4 ,add three cups cream and one tablespoon vanilla4 ,strain and freeze4 ,just before serving add three cups zweiback dried and broken in small pieces4 ,frozen ,orange ,souffl #a cups orange juice #a cups sugar #b tablespoons lemon juice ,yolks #e eggs #a teaspoons granulated gelatine #c tablespoons boiling water #b cups cream ,candied orange peel ,pistachio nuts ,mix fruit juice1 sugar1 and yolks of eggs4 ,cook over boiling water until mixture thickens1 then add gelatine dissolved in boiling water4 ,cool1 freeze to a mush1 add whip from cream1 and continue freezing4 ,mould1 and serve garnished with candied orange peel and pistachio nuts4 ,biscuit ,tortoni in ,boxes #a cup dried macaroons1 finely crushed #b cups thin cream cup sugar cup sherry #a pint heavy cream ,soak macaroons in thin cream one hour1 add sugar1 wine1 and freeze to a mush2 then add heavy cream beaten stiff4 ,mould1 pack in salt and ice1 and let stand two hours4 ,trim lady fingers1 arrange on plate in form of box4 ,keep in place with ribbon one-half inch wide1 and fasten at one corner by tying ribbon in a bow4 ,garnish opposite corner with flowers of same color as ribbon4 ,remove ice cream from brick1 cut a slice three-fourths inch thick1 and place it in box4 ,frozen ,souffl ,glac #d eggs ,grated rind #a lemon cup sugar #a tablespoon lemon juice cup ,madeira wine ,few grains salt cup heavy cream ,beat yolks of eggs slightly2 add lemon juice1 grated rind1 wine1 sugar1 and salt2 cook until mixture thickens1 stirring constantly4 ,add whites of eggs beaten stiff1 and when well mixed1 set in a pan of ice-water to cool1 stirring occasionally4 ,beat cream until stiff1 and add4 ,fill small paper cases with mixture1 cover with macaroon dust1 and set in a tin mould with tight-fitting cover4 ,pack mould in salt and ice1 and let stand two hours4 ,frozen ,plum ,pudding #b cups milk #a cup sugar ,yolks #f eggs teaspoon salt cup sherry #b cups cream cup candied fruit cup almonds1 blanched and chopped cup ,sultana raisins cup pounded macaroons ,make custard of milk1 one-half the sugar1 egg yolks1 and salt4 ,caramelize the remaining sugar and add4 ,strain1 cool1 add remaining ingredients1 freeze1 and mould4 ,if a baked ice cream is desired1 use whites of eggs for meringue1 ,baked ,alaska 7see p4 #ddh74 ,frozen ,charlotte ,glac ,mould ice cream in brick form or one-half pound baking-powder boxes4 ,remove from mould or moulds1 and surround with lady fingers1 trimmed to come to top of cream4 ,cover top with whipped cream1 sweetened and flavored1 and pipe cream between lady fingers4 ,baking-powder boxes are used when individual service is desired1 the cream being cut in halves crosswise4 ,,chapter ,,xxvii ,,pastry ,pastry cannot be easily excluded from the menu of the ,new ,englander4 ,who can dream of a ,thanksgiving dinner without a pie6 ,the last decade has done much to remove pies from the daily bill of fare1 and in their place are found delicate puddings and seasonable fruits4 ,if pastry is to be served1 have it of the best1--light1 flaky1 and tender4 ,to pastry belongs1 #ast1 ,puff ,paste2 #b;d1 ,plain ,paste4 ,puff paste1 which to many seems so difficult of preparation1 is rarely attempted by any except professionals4 ,as a matter of fact1 one who has never handled a rolling-pin is less liable to fail1 under the guidance of a good teacher1 than an old cook1 who finds it difficult to overcome the bad habit of using too much force in rolling4 ,it is necessary to work rapidly and with a light touch4 ,a cold room is of great advantage4 ,for making pastry1 pastry flour and the best shortenings1 thoroughly chilled1 are essential4 ,its lightness depends on the amount of air enclosed and expansion of that air in baking4 ,the flakiness depends upon kind and amount of shortening used4 ,lard makes more tender crust than butter1 but lacks flavor which butter gives4 ,puff paste is usually shortened with butter1 though some chefs prefer beef suet4 ,eggs and ice were formerly used1 but are not essentials4 ,butter should be washed if pastry is to be of the best1 so as to remove salt and buttermilk1 thus making it of a waxy consistency1 easy to handle4 ,illustration3 ,,utensils ,,and ,,materials ,,for ,,the ,,making ,,of ,,puff ,,paste4--,page #dfa4 ,illustration3 ,,calv ,,tarts4--,page #dgi4 ,illustration3 ,,patties ,,garnished ,,with ,,pastry ,,rings ,,and ,,parsley4--,page #dfb4 ,illustration3 ,,english ,,meat ,,pie4--,page #bbh4 ,rules for ,washing ,butter4 ,scald and chill an earthen bowl4 ,heat palms of hands in hot water1 and chill in cold water4 ,by following these directions1 butter will not adhere to bowl nor hands4 ,wash butter in bowl by squeezing with hands until soft and waxy1 placing bowl under a cold-water faucet and allowing water to run4 ,a small amount of butter may be washed by using a wooden spoon in place of the hands4 ,for rolling paste1 use a smooth wooden board1 and wooden rolling-pin with handles4 ,puff paste should be used for vol-au-vents1 patties1 rissoles1 bouches1 cheese straws1 tarts1 etc4 ,it may be used for rims and upper crusts of pies1 but never for lower crusts4 ,plain paste may be used where pastry is needed1 except for vol-au-vents and patties4 ,puff ,paste #a pound butter #a pound pastry flour ,cold water ,wash the butter1 pat and fold until no water flies4 ,reserve two tablespoons of butter1 and shape remainder into a circular piece one-half inch thick1 and put on floured board4 ,work two tablespoons of butter into flour with the tips of fingers of the right hand4 ,moisten to a dough with cold water1 turn on slightly floured board1 and knead one minute4 ,cover with towel1 and let stand five minutes4 ,pat and roll one-fourth inch thick1 keeping paste a little wider than long1 and corners square4 ,if this cannot be accomplished with rolling-pin1 draw into shape with fingers4 ,place butter on centre of lower half of paste4 ,cover butter by folding upper half of paste over it4 ,press edges firmly1 to enclose as much air as possible4 ,fold right side of paste over enclosed butter1 the left side under enclosed butter4 ,turn paste half-way round1 cover1 and let stand five minutes4 ,pat1 and roll one-fourth inch thick1 having paste longer than wide1 lifting often to prevent paste from sticking1 and dredging board slightly with flour when necessary4 ,fold from ends towards centre1 making three layers4 ,cover1 and let stand five minutes4 ,repeat twice1 turning paste half-way round each time before rolling4 ,after fourth rolling1 fold from ends to centre1 and double1 making four layers4 ,put in cold place to chill2 if outside temperature is not sufficiently cold1 fold paste in a towel1 put in a dripping-pan1 and place between dripping pans of crushed ice4 ,if paste is to be kept for several days1 wrap in a napkin1 put in tin pail and cover tightly1 then put in cold place2 if in ice box1 do not allow pail to come in direct contact with ice4 ,to ,bake ,puff ,paste ,baking of puff paste requires as much care and judgment as making4 ,after shaping1 chill thoroughly before baking4 ,puff paste requires hot oven1 greatest heat coming from the bottom1 that the paste may properly rise4 ,while rising it is often necessary to decrease the heat by lifting covers or opening the check to stove4 ,turn frequently1 that it may rise evenly4 ,when it has risen its full height1 slip a pan under the sheet on which paste is baking to prevent burning on the bottom4 ,puff paste should be baked on a tin sheet covered with a double thickness of brown paper1 or dripping-pan may be used1 lined with brown paper4 ,the temperature for baking of patties should be about the same as for raised biscuit2 vol-au-vents require less heat1 and are covered for first half-hour to prevent scorching on top4 ,patty ,shells ,roll puff paste one-quarter inch thick1 shape with a patty cutter1 first dipped in flour2 remove centres from one-half the rounds with smaller cutter4 ,brush over with cold water the larger pieces near the edge1 and fit on rings1 pressing lightly4 ,place in towel between pans of crushed ice1 and chill until paste is stiff2 if cold weather1 chill out of doors4 ,place on iron or tin sheet covered with brown paper1 and bake twenty-five minutes in hot oven4 ,the shells should rise their full height and begin to brown in twelve to fifteen minutes2 continue browning1 and finish baking in twenty-five minutes4 ,pieces cut from centre of rings of patties may be baked and used for patty covers1 or put together1 rolled1 and cut for unders4 ,trimmings from puff paste should be carefully laid on top of each other1 patted1 and rolled out4 ,vol-au-vents ,roll puff paste one-third inch thick1 mark an oval on paste with cutter or mould1 and cut out with sharp knife1 first dipped in flour4 ,brush over near the edge with cold water1 put on a rim three-fourths inch wide1 press lightly1 chill1 and bake4 ,vol-au-vents require for baking forty-five minutes to one hour4 ,during the first half-hour they should be covered1 watched carefully1 and frequently turned4 ,the paste cut from centre of rim should be rolled one-quarter inch thick1 shaped same size as before rolling1 chilled1 baked1 and used for cover to the ,vol-au-vent4 ,quick ,puff ,paste #a cup bread flour #a tablespoon lard ,cold water cup butter ,work lard into flour1 first using knife then tips of fingers4 ,moisten to a dough with cold water1 pat1 and roll out same as ,puff ,paste4 ,dot paste with small pieces of butter1 using one-third the quantity4 ,dredge with flour1 fold from ends toward centre1 then double1 making four layers4 ,pat1 and roll out4 ,repeat until butter is used4 ,roll1 shape1 chill1 and bake in a hot oven4 ,plain ,paste #a cups flour cup lard cup butter teaspoon salt4 ,cold water ,wash butter1 pat1 and form in circular piece4 ,add salt to flour1 and work in lard with tips of fingers or case knife4 ,moisten to dough with cold water2 ice-water is not an essential1 but is desirable in summer4 ,toss on board dredged sparingly with flour1 pat1 and roll out2 fold in butter as for puff paste1 pat1 and roll out4 ,fold so as to make three layers1 turn half-way round1 pat1 and roll out2 repeat4 ,the pastry may be used at once2 if not1 fold in cheese-cloth1 put in covered tin1 and keep in cold place1 but never in direct contact with ice4 ,plain paste requires a moderate oven4 ,this is superior paste and quickly made4 ,chopped ,paste #b cups flour #b tablespoons lard cup butter teaspoon salt ,cold water ,wash butter4 ,mix salt with flour1 put in chopping tray1 add lard and butter1 and chop until well mixed4 ,moisten to a dough with cold water4 ,toss on floured cloth 7,magic ,cover71 pat1 and roll out4 ,fold so as to make three layers1 turn half-way round1 pat1 and roll out2 repeat4 ,should the butter be too hard1 it will not mix readily with the flour1 in which case the result will be a tough crust4 ,omit lard1 and use all butter1 if preferred4 ,quick ,paste #a cups flour teaspoon salt cup cottolene or cocoanut butter ,cold water ,mix salt with flour1 cut in shortening with knife4 ,moisten to dough with cold water4 ,toss on floured board1 pat1 roll out1 and roll up like a jelly roll4 ,use one-third cup of shortening if a richer paste is desired4 ,paste with ,lard #a cups flour teaspoon salt cup lard ,cold water ,mix salt with flour4 ,reserve one and one-fourth tablespoons lard1 work in remainder to flour1 using tips of fingers or a case knife4 ,moisten to a dough with water4 ,toss on a floured board1 pat1 and roll out4 ,spread with one tablespoon reserved lard1 dredge with flour1 roll up like a jelly roll1 pat1 and roll out2 again roll up4 ,cut from the end of roll a piece large enough to line a pie plate4 ,pat and roll out1 keeping the paste as circular in form as possible4 ,with care and experience there need be no trimmings4 ,worked-over pastry is never as satisfactory4 ,the remaining one-fourth tablespoon lard is used to dot over upper crust of pie just before sending to oven2 this gives the pie a flaky appearance4 ,ice-water has a similar effect4 ,if milk is brushed over the pie it has a glazed appearance4 ,this quantity of paste will make one pie with two crusts and a few puffs1 or two pies with one crust where the rim is built up and fluted4 ,entire ,wheat ,paste #a cup fine ,entire ,wheat ,flour cup pastry flour #a teaspoon salt #c tablespoons lard cup butter ,cold water ,make same as ,plain ,paste4 ,roll to one-fourth inch in thickness1 cut in finger-shaped pieces1 bake1 cool1 brush over with slightly beaten white one egg diluted with one teaspoon cold water1 and sprinkle with chopped nut meat seasoned with salt4 ,return to oven to slightly brown nut meats4 ,serve with salad course4 ,,chapter ,,xxviii ,,pies ,paste for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking4 ,in dividing paste for pies1 allow more for upper than under crusts4 ,always perforate upper crusts that steam may escape4 ,some make a design1 others pierce with a large fork4 ,flat rims for pies should be cut in strips three-fourths inch wide4 ,under crusts should be brushed with cold water before putting on rims1 and rims slightly fulled1 otherwise they will shrink from edge of plate4 ,the pastry jagger1 a simple device for cutting paste1 makes rims with fluted edges4 ,pies requiring two crusts sometimes have a rim between the crusts4 ,this is mostly confined to mince pieces1 where there is little danger of juice escaping4 ,sometimes a rim is placed over upper crust4 ,where two pieces of paste are put together1 the under piece should always be brushed with cold water1 the upper piece placed over1 and the two pressed lightly together2 otherwise they will separate during baking4 ,when juicy fruit is used for filling pies1 some of the juices are apt to escape during baking4 ,as a precaution1 bind with a strip of cotton cloth wrung out of cold water and cut one inch wide and long enough to encircle the plate4 ,squash1 pumpkin1 and custard pies are much less care during baking when bound4 ,where cooked fruits are used for filling1 it is desirable to bake crusts separately4 ,this is best accomplished by covering an inverted deep pie plate with paste and baking for under crust4 ,prick with a fork before baking4 ,slip from plate1 and fill4 ,for upper crusts1 roll a piece of paste a little larger than the pie plate1 prick1 and bake on a tin sheet4 ,for baking pies1 perforated tin plates are used4 ,they may be bought shallow or deep4 ,by the use of such plates the under crust is well cooked4 ,pastry should be thoroughly baked and well browned4 ,pies require from thirty-five to forty-five minutes for baking4 ,never grease a pie plate2 good pastry greases its own tin4 ,slip pies1 when slightly cooled1 to earthen plates4 ,apple ,pie ,i #d or #e sour apples cup sugar teaspoon grated nutmeg teaspoon salt #a teaspoon butter #a teaspoon lemon juice ,few gratings lemon rind ,line pie plate with paste4 ,pare1 core1 and cut the apples into eighths1 put row around plate one-half inch from edge1 and work towards centre until plate is covered2 then pile on remainder4 ,mix sugar1 nutmeg1 salt1 lemon juice1 and grated rind1 and sprinkle over apples4 ,dot over with butter4 ,wet edges of under crust1 cover with upper crust1 and press edges together4 ,bake forty to forty-five minutes in moderate oven4 ,a very good pie may be made without butter1 lemon juice1 and grated rind4 ,cinnamon may be substituted for nutmeg4 ,evaporated apples may be used in place of fresh fruit4 ,if used1 they should be soaked over night in cold water4 ,apple ,pie ,,ii ,use same ingredients as for ,apple ,pie ,i4 ,place in small earthen baking-dish and add hot water to prevent apples from burning4 ,cover closely1 and bake three hours in very slow oven1 when apples will be a dark red color4 ,brown sugar may be used instead of white sugar1 a little more being required4 ,cool1 and bake between two crusts4 ,blackberry ,pie ,pick over and wash one and one-half cups berries4 ,stew until soft with enough water to prevent burning4 ,add sugar to taste1 and one-eighth teaspoon salt4 ,line plate with paste1 put on a rim1 fill with berries 7which have been cooled72 arrange six strips pastry across the top1 cut same width as rim2 put on an upper rim4 ,bake thirty minutes in moderate oven4 ,blueberry ,pie #b cups berries ,flour cup sugar teaspoon salt ,line a deep plate with ,plain ,paste1 fill with berries slightly dredged with flour2 sprinkle with sugar and salt1 cover1 and bake forty-five to fifty minutes in a moderate oven4 ,for sweetening1 some prefer to use one-third molasses1 the remaining two-thirds to be sugar4 ,six green grapes 7from which seeds have been removed7 cut in small pieces much improve the flavor1 particularly where huckleberries are used in place of blueberries4 ,cranberry ,pie #a cups cranberries cup water cup sugar ,put ingredients in saucepan in order given1 and cook ten minutes2 cool1 and bake in one crust1 with a rim1 and strips across the top4 ,currant ,pie #a cup currants #a cup sugar cup flour #b egg yolks #b tablespoons water ,mix flour and sugar1 add yolks of eggs slightly beaten and diluted with water4 ,wash currants1 drain1 remove stems1 then measure2 add to first mixture and bake in one crust2 cool1 and cover with ,meringue ,i4 ,cook in slow oven until delicately browned4 ,cream ,pie ,bake three crusts on separate pie plates4 ,put together with ,cream ,filling and dust over with powdered sugar4 ,if allowed to stand after filling for any length of time1 the pastry will soften4 ,custard ,pie #b eggs #c tablespoons sugar teaspoon salt #a cups milk ,few gratings nutmeg ,beat eggs slightly1 add sugar1 salt1 and milk4 ,line plate with paste1 and build up a fluted rim4 ,strain in the mixture and sprinkle with few gratings nutmeg4 ,bake in quick oven at first to set rim1 decrease the heat afterwards1 as egg and milk in combination need to be cooked at low temperature4 ,date ,pie #b cups milk pound sugar dates #b eggs teaspoon salt ,few gratings nutmeg ,cook dates with milk twenty minutes in top of double boiler4 ,strain1 and rub through sieve1 then add eggs and salt4 ,bake same as ,custard ,pie4 ,lemon ,pie ,i cup chopped apple #a cup sugar #a beaten egg cup rolled common crackers #b tablespoons lemon juice ,grated rind #a lemon #a teaspoon melted butter ,mix ingredients in order given and bake with two crusts4 ,lemon ,pie ,,ii cup sugar cup boiling water #b tablespoons corn-starch #b tablespoons flour #b egg yolks #c tablespoons lemon juice ,grated rind #a lemon #a teaspoon butter ,mix corn-starch1 flour1 and sugar1 add boiling water1 stirring constantly4 ,cook two minutes1 add butter1 egg yolks1 and rind and juice of lemon4 ,line plate with paste same as for ,custard ,pie4 ,turn in mixture which has been cooled1 and bake until pastry is well browned4 ,cool slightly1 and cover with ,meringue ,i2 then return to oven and bake meringue4 ,lemon ,pie ,,iii ,yolks #d eggs #f tablespoons sugar ,few grains salt #a cups milk ,whites #d eggs cup powdered sugar #a lemon ,beat yolks of eggs slightly1 add sugar1 salt1 grated rind of lemon1 and milk4 ,line plate with paste as for ,custard ,pie4 ,pour in mixture4 ,bake in moderate oven until set4 ,remove from oven1 cool slightly1 and cover with ,meringue ,,iii 7see p4 #dhj7 made of whites of eggs1 powdered sugar1 and lemon juice4 ,lemon ,pie ,,iv #c eggs cup sugar cup lemon juice ,grated rind lemon #b tablespoons water ,beat eggs slightly1 add sugar1 lemon juice1 grated rind1 and water4 ,bake in one crust in a moderate oven4 ,cool slightly1 cover with ,meringue ,,ii1 then return to oven and bake meringue4 ,lemon ,pie ,v #a cup sugar #c tablespoons flour #c tablespoons lemon juice ,yolks #b eggs #a cup milk #a tablespoon melted butter ,whites #b eggs ,few grains salt ,mix sugar and flour1 add lemon juice1 egg yolks slightly beaten1 milk1 butter1 whites of eggs beaten stiff1 and salt4 ,bake in one crust1 and cover with meringue or not1 as desired4 ,mince ,pies ,mince pies should be always baked with two crusts4 ,for ,thanksgiving and ,christmas pies1 ,puff ,paste is often used for rims and upper crusts1 but is never satisfactory when used for under crusts4 ,mince ,pie ,meat ,i #d lbs4 lean beef #b lbs4 beef suet ,baldwin apples #c quinces #c lbs4 sugar #b cups molasses #b quarts cider #d lbs4 raisins1 seeded and cut in pieces #c lbs4 currants lb4 finely cut citron #a quart cooking brandy #a tablespoon cinnamon and mace #a tablespoon powdered clove #b grated nutmegs #a teaspoon pepper ,salt to taste ,cover meat and suet with boiling water and cook until tender1 cool in water in which they are cooked2 the suet will rise to top1 forming a cake of fat1 which may be easily removed4 ,finely chop meat1 and add it to twice the amount of finely chopped apples4 ,the apples should be quartered1 cored1 and pared1 previous to chopping1 or skins may be left on1 which is not an objection if apples are finely chopped4 ,add quinces finely chopped1 sugar1 molasses1 cider1 raisins1 currants1 and citron2 also suet1 and stock in which meat and suet were cooked1 reduced to one and one-half cups4 ,heat gradually1 stir occasionally1 and cook slowly two hours2 then add brandy and spices4 ,mince ,pie ,meat ,,ii #e cups chopped cooked beef #b cups chopped suet #g cups chopped apples #c cups cider cup vinegar #a cup molasses #e cups sugar lb4 citron1 finely chopped #b cups whole raisins #a cups raisins1 finely chopped ,salt ,juice #b lemons ,juice #b oranges #a tablespoon mace ,cinnamon#b tablespoons each ,clove ,allspice #b nutmegs grated #b tablespoons lemon extract #a teaspoon almond extract #a cups brandy #c cups liquor in which beef was cooked ,mix ingredients in the order given1 except brandy1 and let simmer one and one-half hours2 then add brandy and shavings from the rind of the lemons and oranges4 ,english ,mince ,meat #e lbs4 raisins1 seeded #e lbs4 suet finely chopped #e lbs4 apples #d lbs4 citron #a lbs4 blanched almonds #e lbs4 currants #e lbs4 light brown sugar teaspoon mace teaspoon cinnamon #b cups brandy ,cook raisins1 suet1 apples1 citron1 currants1 and sugar slowly for one and one-half hours2 then add almonds1 spices1 and brandy4 ,mince ,meat 7without ,alcoholic ,liquor7 ,mix together one cup chopped apple1 one-half cup raisins seeded and chopped1 one-half cup currants1 one-fourth cup butter1 one tablespoon molasses1 one tablespoon boiled cider1 one cup sugar1 one teaspoon cinnamon1 one-half teaspoon cloves1 one-half nutmeg grated1 one salt-spoon of mace1 and one teaspoon salt4 ,add enough stock in which meat was cooked to moisten2 heat gradually to boiling-point1 and simmer one hour2 then add one cup chopped meat and two tablespoons ,barberry ,jelly4 ,cook fifteen minutes4 ,mock ,mince ,pie #d common crackers1 rolled #a cups sugar #a cup molasses cup lemon juice or vinegar #a cup raisins1 seeded and chopped cup butter #b eggs well beaten ,spices ,mix ingredients in order given1 adding spices to taste4 ,bake between crusts4 ,this quantity will make two pies4 ,mock ,cherry ,pie ,mix one cup cranberries cut in halves1 one-half cup raisins seeded and cut in pieces1 three-fourths cup sugar1 and one tablespoon flour4 ,dot over with one teaspoon butter4 ,bake between crusts4 ,peach ,pie ,remove skins from peaches4 ,this may be done easily after allowing peaches to stand in boiling water one minute4 ,cut in eighths1 cook until soft with enough water to prevent burning2 sweeten to taste4 ,cool1 and fill crust previously baked4 ,cover with whipped cream1 sweetened and flavored4 ,fresh strawberries1 cut in halves1 slightly mashed and sweetened1 are attractively served in a pastry case4 ,prune ,pie lb4 prunes cup sugar 7scant7 #a tablespoon lemon juice #a teaspoons butter #a tablespoon flour ,wash prunes and soak in enough cold water to cover4 ,cook in same water until soft4 ,remove stones1 cut prunes in quarters1 and mix with sugar and lemon juice4 ,reduce liquor to one and one-half tablespoons4 ,line plate with paste1 cover with prunes1 pour over liquor1 dot over with butter1 and dredge with flour4 ,put on an upper crust and bake in a moderate oven4 ,rhubarb ,pie #a cups rhubarb cup sugar #a egg #b tablespoons flour ,skin and cut stalks of rhubarb in half-inch pieces before measuring4 ,mix sugar1 flour1 and egg2 add to rhubarb and bake between crusts4 ,many prefer to scald rhubarb before using2 if so prepared1 losing some of its acidity1 less sugar is required4 ,squash ,pie ,i #a cups steamed and strained squash cup sugar teaspoon salt teaspoon cinnamon1 ginger1 nutmeg1 or teaspoon lemon extract #a egg cup milk ,mix sugar1 salt1 and spice or extract1 add squash1 egg slightly beaten1 and milk gradually4 ,bake in one crust1 following directions for ,custard ,pie4 ,if a richer pie is desired1 use one cup squash1 one-half cup each of milk and cream1 and an additional egg yolk4 ,squash ,pie ,,ii #a cup squash1 steamed and strained #a cup heavy cream #a cup sugar #c eggs1 slightly beaten #d tablespoons brandy ,cinnamon#a teaspoon each ,nutmeg ,ginger teaspoon each ,salt teaspoon mace ,line a deep pie plate with puff paste4 ,brush over paste with white of egg slightly beaten1 and sprinkle with stale bread crumbs2 fill1 and bake in a moderate oven4 ,serve warm4 ,pumpkin ,pie #a cups steamed and strained pumpkin cup brown sugar #a teaspoon cinnamon teaspoon ginger teaspoon salt #b eggs #a cups milk cup cream ,mix ingredients in order given and bake in one crust4 ,illustration3 ,,cheese ,,straws4--,page #dge4 ,illustration3 ,,cocoanut ,,tea ,,cakes4--,page #dgg4 ,illustration3 ,,fruit ,,baskets4--,page #dgi4 ,illustration3 ,,lemon ,,tartlets4--,page #dgi4 ,,chapter ,,xxix ,,pastry ,,desserts ,banbury ,tarts #a cup raisins #a cup sugar #a egg #a cracker ,juice and grated rind #a lemon ,stone and chop raisins1 add sugar1 egg slightly beaten1 cracker finely rolled1 and lemon juice and rind4 ,roll pastry one-eighth inch thick1 and cut pieces three and one-half inches long by three inches wide4 ,put two teaspoons of mixture on each piece4 ,moisten edge with cold water half-way round1 fold over1 press edges together with three-tined fork1 first dipped in flour4 ,bake twenty minutes in slow oven4 ,cheese ,cakes #a cup sweet milk #a cup sour milk #a cup sugar ,yolks #d eggs ,juice and grated rind one lemon cup almonds1 blanched and chopped teaspoon salt ,scald sweet and sour milk1 strain through cheese-cloth4 ,to curd add sugar1 yolks of eggs slightly beaten1 lemon1 and salt4 ,line patty pans with paste1 fill with mixture1 and sprinkle with chopped almonds4 ,bake until mixture is firm to the touch4 ,cheese ,straws ,roll puff or plain paste one-fourth inch thick1 sprinkle one-half with grated cheese to which has been added few grains of salt and cayenne4 ,fold1 press edges firmly together1 fold again1 pat1 and roll out one-fourth inch thick4 ,sprinkle with cheese and proceed as before2 repeat twice4 ,cut in strips five inches long and one-fourth inch wide4 ,bake eight minutes in hot oven4 ,parmesan cheese1 or equal parts of ,parmesan and ,edam cheese1 may be used4 ,cheese straws are piled log cabin fashion and served with cheese or salad course4 ,conds ,whites #b eggs cup powdered sugar #b oz4 almonds1 blanched and finely chopped ,beat whites of eggs until stiff1 add sugar gradually1 then almonds4 ,roll paste1 and cut in strips three and one-half inches long by one and one-half inches wide4 ,spread with mixture2 avoid having it come close to edge4 ,dust with powdered sugar and bake fifteen minutes in moderate oven4 ,galattes ,roll puff or plain paste one-eighth inch thick4 ,shape with an oblong cutter three and one-half inches long by one and three-fourths inches wide4 ,brush over with white of egg and sprinkle with cinnamon and sugar4 ,bake in a hot oven4 ,a lady-finger cutter may be used with satisfaction1 but is more difficult to procure4 ,cream ,horns ,roll puff paste in a long rectangular piece1 one-eighth inch thick4 ,cut in strips three-fourths inch wide4 ,roll paste over wooden forms bought for the purpose1 having edges overlap4 ,bake in hot oven until well puffed and slightly browned4 ,brush over with white of egg slightly beaten1 diluted with one teaspoon water1 then sprinkle with sugar4 ,return to oven and finish cooking1 and remove from forms4 ,when cold1 fill with ,cream ,filling or whipped cream sweetened and flavored4 ,florentine ,meringue ,roll puff or plain paste one-eighth inch thick2 cut a piece ten inches long by seven inches wide2 place on a sheet1 wet edges1 and put on a half-inch rim4 ,prick with fork six times1 and bake in hot oven4 ,cool1 and spread with jam1 cover with ,meringue ,,ii1 and almonds blanched and shredded2 sprinkle with powdered sugar and bake4 ,cocoanut ,tea ,cakes ,roll puff or plain paste to one-fourth inch in thickness4 ,shape with a lady-finger cutter and bake on a tin sheet in a hot oven4 ,when nearly done remove from oven1 cool slightly1 brush over with beaten white of egg1 sprinkle with shredded cocoanut1 and return to oven to finish the cooking4 ,napoleons ,bake three sheets of pastry1 pricking before baking4 ,put between the sheets ,cream ,filling2 spread top with ,confectioner's ,frosting1 sprinkle with pistachio nuts blanched and chopped1 crease in pieces about two and one-half by four inches1 and cut with sharp knife4 ,orange ,sticks ,cut puff or plain paste rolled one-eighth inch thick in strips five inches long by one inch wide1 and bake in hot oven4 ,put together in pairs1 with ,orange ,filling between4 ,lemon ,sticks ,lemon ,sticks may be made in same manner as ,orange ,sticks1 using ,lemon ,filling4 ,palm ,leaves ,roll remnants of puff paste one-eighth inch thick2 sprinkle one-half surface with powdered sugar1 fold1 press edges together1 pat and roll out1 using sugar for dredging board2 repeat three times4 ,after the last rolling fold four times4 ,the pastry should be in long strip one and one-half inches wide4 ,from the end1 cut pieces one inch wide2 place on baking-sheet1 broad side down1 one inch apart1 and separate layers of pastry at one end to suggest a leaf4 ,bake eight minutes in hot oven2 these will spread while baking4 ,raspberry ,puffs ,roll plain paste one-eighth inch thick1 and cut in pieces four by three and one-half inches4 ,put one-half tablespoon raspberry jam on centre of lower half of each piece1 wet edges half-way around1 fold1 press edges firmly together1 prick tops1 place on sheet1 and bake twenty minutes in hot oven4 ,tarts ,roll puff paste one-eighth inch thick4 ,shape with a fluted round cutter1 first dipped in flour2 with a smaller cutter remove centres from half the pieces1 leaving rings one-half inch wide4 ,brush with cold water the larger pieces near the edge2 fit on rings1 pressing lightly4 ,chill thoroughly1 and bake fifteen minutes in hot oven4 ,by brushing tops of rings with beaten yolk of egg diluted with one teaspoonful water1 they will have a glazed appearance4 ,cool1 and fill with jam or jelly4 ,polish ,tartlets ,roll puff or plain paste one-eighth inch thick1 and cut in two and one-half inch squares2 wet the corners1 fold toward the centre1 and press lightly2 bake on a sheet2 when cool1 press down the centres and fill1 using two-thirds quince marmalade and one-third currant jelly4 ,almond ,tartlets ,line patty pans with puff or plain paste1 fill with the following mixture1 and bake in a moderate oven until firm4 ,blanch and finely chop one-third pound ,jordan almonds4 ,add two tablespoons cracker rolled and sifted1 three eggs slightly beaten1 one-third cup sugar1 one-third teaspoon salt1 two cups milk1 and one-half teaspoon vanilla4 ,peach ,crusts ,roll puff or plain paste one-eighth inch thick1 cut in two and one-half inch squares1 and bake in hot oven4 ,cool1 press down the centres1 and arrange on each one-half a canned peach drained from syrup and heated in oven4 ,sprinkle with powdered sugar and put brandy in each cavity4 ,light just before sending to table4 ,malaga ,boats ,roll puff or plain paste one-eighth inch thick1 line individual boat-shaped tins1 prick1 and half fill with rice or barley to keep pastry in desired shape4 ,bake in a hot oven4 ,remove from tins and cover bottom of boats with marmalade1 and on marmalade arrange three or four malaga grapes cooked in syrup five minutes4 ,calv ,tarts ,roll puff or plain paste one-eighth inch thick1 and cut in rounds of correct size to cover inverted circular tins4 ,cover tins with paste1 prick several times1 and bake until delicately browned4 ,place one-half a canned peach in each case and fill each cavity with one-half a blanched ,jordan almond4 ,fruit ,baskets ,bake plain paste over inverted patty pans4 ,roll paste one-eighth inch thick1 and cut in strips one-fourth inch wide4 ,twist strips in pairs and bake over a one-fourth pound baking-powder box1 thus making handles4 ,fill cases with sliced peaches sprinkled generously with sugar1 insert handles1 garnish with whipped cream and peach leaves4 ,strawberries1 raspberries1 or other fruit may be used in place of peaches4 ,lemon ,tartlets ,bake paste as for ,fruit ,baskets without handles4 ,fill with ,lemon ,pie ,,ii mixture1 cover with ,meringue ,,ii1 and bake until meringue is delicately browned4 ,,meringues ,for ,pies1 ,puddings1 and ,desserts ,eggs for meringues should be thoroughly chilled1 and beaten with silver fork1 wire spoon1 or whisk4 ,where several eggs are needed1 much time is saved by using a whisk4 ,meringues on pies1 puddings1 or desserts may be spread evenly1 spread and piled in the centre1 put on lightly by spoonfuls1 or spread evenly with part of the mixture1 the remainder being forced through a pastry bag and tube4 ,meringues ,i and ,,iii should be baked fifteen minutes in slow oven4 ,meringue ,,ii should be cooked eight minutes in moderate oven2 if removed from oven before cooked1 the eggs will liquefy and meringue settle2 if cooked too long1 meringue is tough4 ,meringue ,i ,whites #b eggs #b tablespoons powdered sugar tablespoon lemon juice or teaspoon vanilla ,beat whites until stiff1 add sugar gradually and continue beating1 then add flavoring4 ,meringue ,,ii ,whites #c eggs #g tablespoons powdered sugar teaspoon lemon extract or teaspoon vanilla ,beat whites until stiff1 add four tablespoons sugar gradually1 and beat vigorously2 fold in remaining sugar1 and add flavoring4 ,meringue ,,iii ,whites #d eggs cup powdered sugar #b tablespoons lemon juice ,put whites of eggs and sugar in bowl1 beat mixture until stiff enough to hold its shape1 add lemon juice drop by drop1 continuing the beating4 ,it will take thirty minutes to beat mixture sufficiently stiff to hold its shape1 but when baked it makes a most delicious meringue4 ,meringues ,glaces1 or ,kisses ,whites #d eggs teaspoon vanilla #a cups powdered sugar or #a cup fine granulated ,beat whites until stiff1 add gradually two-thirds of sugar1 and continue beating until mixture will hold its shape2 fold in remaining sugar1 and add flavoring4 ,shape with a spoon or pastry bag and tube on wet board covered with letter paper4 ,bake thirty minutes in very slow oven1 remove from paper1 and put together in pairs1 or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry4 ,nut ,meringues ,to ,meringue ,glace mixture add chopped nut meat2 almonds1 ,english walnuts1 or hickory nuts are preferred4 ,shape by dropping mixture from tip of spoon in small piles one-half inch apart1 or by using pastry bag and tube4 ,sprinkle with nut meat1 and bake4 ,meringues 7,mushrooms7 ,shape ,meringue ,glace mixture in rounds the size of mushroom caps1 using pastry bag and tube2 sprinkle with grated chocolate4 ,shape stems like mushroom stems4 ,bake1 remove from paper1 and place caps on stems4 ,meringues ,panaches ,fill ,meringues ,glaces with ice cream1 or ice cream and water ice4 ,garnish with whipped cream forced through pastry bag and tube1 and candied cherries4 ,creole ,kisses lb4 ,jordan almonds cup boiling water cup sugar ,whites #d eggs #a cups powdered sugar teaspoon vanilla teaspoon salt ,blanch almonds1 finely shred one-half of them1 and dry slowly in oven4 ,put water and sugar in a saucepan1 and as soon as boiling-point is reached1 add remaining almonds1 and cook until the syrup is of a golden brown color4 ,turn into a pan1 cool1 and finely pound in mortar4 ,beat whites of eggs until stiff1 add gradually sugar1 then vanilla1 almonds1 and salt4 ,shape1 sprinkle with shredded almonds1 sift sugar over them1 and bake in a slow oven twenty-five minutes4 ,,chapter ,,xxx ,,gingerbreads1 ,,cookies1 ,,and ,,wafers ,hot ,water ,gingerbread #a cup molasses cup boiling water #b cups flour #a teaspoon soda #a teaspoons ginger teaspoon salt #d tablespoons melted butter ,add water to molasses4 ,mix and sift dry ingredients1 combine mixtures1 add butter1 and beat vigorously4 ,pour into a buttered shallow pan1 and bake twenty-five minutes in a moderate oven4 ,chicken fat dried out and clarified furnishes an excellent shortening1 and may be used in place of butter4 ,sour ,milk ,gingerbread #a cup molasses #a cup sour milk #b cups flour #a teaspoons soda #b teaspoons ginger teaspoon salt cup melted butter ,mix soda with sour milk and add to molasses4 ,sift together remaining dry ingredients1 combine mixtures1 add butter1 and beat vigorously4 ,pour into a buttered shallow pan1 and bake twenty-five minutes in a moderate oven4 ,soft ,molasses ,gingerbread #a cup molasses cup butter #a teaspoons soda cup sour milk #a egg #b cups flour #b teaspoons ginger teaspoon salt ,put butter and molasses in saucepan and cook until boiling-point is reached4 ,remove from fire1 add soda1 and beat vigorously4 ,then add milk1 egg well beaten1 and remaining ingredients mixed and sifted4 ,bake fifteen minutes in buttered small tin pans1 having pans two-thirds filled with mixture4 ,cambridge ,gingerbread cup butter cup boiling water #a cup molasses #a egg #b cups flour #a teaspoons soda teaspoon salt #a teaspoon cinnamon #a teaspoon ginger teaspoon clove ,melt butter in water1 add molasses1 egg well beaten1 and dry ingredients mixed and sifted4 ,bake in a buttered shallow pan4 ,soft ,sugar ,gingerbread #b eggs #a cup sugar #a cups flour #c teaspoons baking powder teaspoon salt #a teaspoons ginger cup thin cream ,beat eggs until light1 and add sugar gradually4 ,mix and sift dry ingredients1 and add alternately with cream to first mixture4 ,turn into a buttered cake pan1 and bake thirty minutes in a moderate oven4 ,gossamer ,gingerbread cup butter #a cup sugar #a egg cup milk #a cups flour #c teaspoons baking powder #a teaspoon yellow ginger ,cream the butter1 add sugar gradually1 then egg well beaten4 ,add milk1 and dry ingredients mixed and sifted4 ,spread in a buttered dripping-pan as thinly as possible1 using the back of mixing-spoon4 ,bake fifteen minutes4 ,sprinkle with sugar1 and cut in small squares or diamonds before removing from pan4 ,fairy ,gingerbread cup butter #a cup light brown sugar cup milk #a cups bread flour #b teaspoons ginger ,cream the butter1 add sugar gradually1 and milk very slowly4 ,mix and sift flour and ginger1 and combine mixtures4 ,spread very thinly with a broad1 long-bladed knife on a buttered1 inverted dripping-pan4 ,bake in a moderate oven4 ,cut in squares before removing from pan4 ,watch carefully and turn pan frequently during baking1 that all may be evenly cooked4 ,if mixture around edge of pan is cooked before that in the centre1 pan should be removed from oven1 cooked part cut off1 and remainder returned to oven to finish cooking4 ,hard ,sugar ,gingerbread cup butter #a cups sugar cup milk #e cups flour tablespoon baking powder #a teaspoons salt tablespoon ginger ,cream the butter1 add sugar gradually1 milk1 and dry ingredients mixed and sifted4 ,put some of mixture on an inverted dripping-pan and roll as thinly as possible to cover pan4 ,mark dough with a coarse grater4 ,sprinkle with sugar and bake in a moderate oven4 ,before removing from pan1 cut in strips four and one-half inches long by one and one-half inches wide4 ,christmas ,english ,gingerbread #a lb4 flour lb4 butter #a cup sugar #a tablespoon ginger #a teaspoon salt ,molasses ,mix flour1 sugar1 ginger1 and salt4 ,work in butter1 using tips of fingers1 and add just enough molasses to hold ingredients together4 ,let stand over night to get thoroughly chilled4 ,roll very thin1 shape1 and bake in a moderate oven4 ,card ,gingerbread cup butter cup brown sugar #a egg cup molasses #a cups flour tablespoon ginger teaspoon salt teaspoon soda teaspoon cinnamon ,cream the butter1 add sugar gradually1 egg well beaten1 molasses1 and flour mixed and sifted with ginger1 salt1 soda1 and cinnamon4 ,chill1 roll in sheets to one-fourth inch in thickness1 bake on a buttered sheet1 and cut in squares4 ,walnut ,molasses ,bars cup butter cup lard cup boiling water cup brown sugar cup molasses #a teaspoon soda #c cups flour tablespoon ginger teaspoon grated nutmeg teaspoon clove #a teaspoon salt ,chopped walnut meat ,pour water over butter and lard1 then add sugar1 molasses mixed with soda1 flour1 salt1 and spices4 ,chill thoroughly1 roll one-fourth inch thick1 cut in strips three and one-half inches long by one and one-half inches wide4 ,sprinkle with nut meat and bake ten minutes4 ,ginger ,snaps #a cup molasses cup shortening #c cups flour teaspoon soda #a tablespoon ginger #a teaspoons salt ,heat molasses to boiling-point and pour over shortening4 ,add dry ingredients mixed and sifted4 ,chill thoroughly4 ,toss one-fourth of mixture on a floured board and roll as thinly as possible2 shape with a small round cutter1 first dipped in flour4 ,place near together on a buttered sheet and bake in a moderate oven4 ,gather up the trimmings and roll with another portion of dough4 ,during rolling1 the bowl containing mixture should be kept in a cool place1 or it will be necessary to add more flour to dough1 which makes cookies hard rather than crisp and short4 ,molasses ,cookies #a cup molasses cup shortening1 butter and lard mixed #b cups bread flour #a tablespoon ginger #a tablespoon soda #b tablespoons warm milk #a teaspoon salt ,heat molasses to boiling-point1 add shortening1 ginger1 soda dissolved in warm milk1 salt1 and flour4 ,proceed as for ,ginger ,snaps4 ,soft ,molasses ,cookies #a cup molasses #a teaspoons soda #a cup sour milk cup shortening1 melted #b teaspoons ginger #a teaspoon salt ,flour ,add soda to molasses and beat thoroughly2 add milk1 shortening1 ginger1 salt1 and flour4 ,enough flour must be used to make mixture of right consistency to drop easily from spoon4 ,let stand several hours in a cold place to thoroughly chill4 ,toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness4 ,shape with a round cutter1 first dipped in flour4 ,bake on a buttered sheet4 ,spice ,cookies cup molasses cup sugar #a tablespoons butter #a tablespoons lard #a tablespoon milk #b cups flour teaspoon soda teaspoon salt teaspoon clove teaspoon cinnamon teaspoon nutmeg ,heat molasses to boiling-point4 ,add sugar1 shortening1 and milk4 ,mix and sift dry ingredients1 and add to first mixture4 ,chill thoroughly1 and proceed as with ,ginger ,snaps4 ,scotch ,wafers #a cup fine oatmeal #a cup ,rolled ,oats #b cups flour cup sugar #a teaspoon salt teaspoon soda cup butter or lard cup hot water ,mix first six ingredients4 ,melt shortening in water and add to first mixture4 ,toss on a floured board1 pat1 and roll as thinly as possible4 ,shape with a cutter1 or with a sharp knife cut in strips4 ,bake on a buttered sheet in a slow oven4 ,these are well adapted for children's luncheons1 and are much enjoyed by the convalescent1 taken with a glass of milk4 ,oatmeal ,cookies #a egg cup sugar cup thin cream cup milk cup fine oatmeal #b cups flour #b teaspoons baking powder #a teaspoon salt ,beat egg until light1 add sugar1 cream1 and milk2 then add oatmeal1 flour1 baking powder1 and salt1 mixed and sifted4 ,toss on a floured board1 roll1 cut in shape1 and bake in a moderate oven4 ,scottish ,fancies #a egg cup sugar tablespoon melted butter #a cup rolled oats teaspoon salt teaspoon vanilla ,beat egg until light1 add gradually sugar1 and then stir in remaining ingredients4 ,drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart4 ,spread into circular shape with a case knife first dipped in cold water4 ,bake in a moderate oven until delicately browned4 ,to give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut4 ,vanilla ,wafers cup butter and lard in equal proportions #a cup sugar #a egg cup milk #b cups flour #b teaspoons baking powder teaspoon salt #b teaspoons vanilla ,cream the butter1 add sugar1 egg well beaten1 milk1 and vanilla4 ,mix and sift dry ingredients and add to first mixture4 ,proceed as with ,ginger ,snaps4 ,cream ,cookies cup butter #a cup sugar #b eggs cup thin cream #b teaspoons baking powder #a teaspoon salt #b teaspoons yellow ginger ,flour to roll ,mix and bake same as ,vanilla ,wafers4 ,imperial ,cookies cup butter #a cup sugar #b eggs #a tablespoon milk #b cups flour #b teaspoons baking powder teaspoon lemon extract teaspoon grated nutmeg ,mix and bake same as ,vanilla ,wafers4 ,hermits cup butter cup sugar #a egg #b tablespoons milk #a cups flour #b teaspoons baking powder cup raisins1 stoned and cut in small pieces teaspoon cinnamon teaspoon clove teaspoon mace teaspoon nutmeg ,cream the butter1 add sugar gradually1 then raisins1 egg well beaten1 and milk4 ,mix and sift dry ingredients and add to first mixture4 ,roll mixture a little thicker than for ,vanilla ,wafers4 ,rich ,cookies cup butter cup sugar #a egg well beaten cup flour teaspoon vanilla ,raisins1 nuts1 or citron ,cream the butter1 add sugar gradually1 egg1 flour1 and vanilla4 ,drop from tip of spoon in small portions on buttered sheet two inches apart4 ,spread thinly with a knife first dipped in cold water4 ,put four ,sultana raisins on each cookie1 almonds blanched and cut in strips1 or citron cut in small pieces4 ,jelly ,jumbles cup butter #a cup sugar #a egg teaspoon soda cup sour milk teaspoon salt ,flour ,currant jelly ,cream the butter1 add sugar gradually1 egg well beaten1 soda mixed with milk1 salt and flour to make a soft dough4 ,chill and shape1 using a round cutter4 ,on the centres of one-half the pieces put currant jelly4 ,make three small openings in remaining halves1 using a thimble1 and put pieces together4 ,press edges slightly1 and bake in a rather hot oven1 that jumbles may keep in good shape4 ,illustration3 ,,rich ,,cookies4--,page #dhh4 ,illustration3 ,,royal ,,fans4--,page #dhi4 ,illustration3 ,,chocolate ,,cakes 7,page #dia7 ,,and ,,crescents 7,page #ecd74 ,illustration3 ,,meringues4--,page #dhj4 ,royal ,fans ,mix and sift two cups flour and one-half cup brown sugar4 ,wash three-fourths cup butter and work into first mixture1 using tips of fingers4 ,roll to one-third inch in thickness1 shape with a fluted round cutter five inches in diameter4 ,cut each piece in quarters and crease with the dull edge of a case knife to represent folds of a fan4 ,brush over with yolk of egg diluted with three-fourths teaspoon water4 ,bake in a slow oven4 ,boston ,cookies #a cup butter #a cups sugar #c eggs #a teaspoon soda #a tablespoons hot water #c cups flour teaspoon salt #a teaspoon cinnamon #a cup chopped nut meat1 hickory or ,english walnut cup currants cup raisins1 seeded and chopped ,cream the butter1 add sugar gradually1 and eggs well beaten4 ,add soda dissolved in hot water1 and one-half the flour mixed and sifted with salt and cinnamon2 then add nut meat1 fruit1 and remaining flour4 ,drop by spoonfuls one inch apart on a buttered sheet1 and bake in a moderate oven4 ,cocoanut ,cream ,cookies #b eggs #a cup sugar #a cup thick cream cup shredded cocoanut #c cups flour #c teaspoons baking powder #a teaspoon salt ,beat eggs until light1 add sugar gradually1 cocoanut1 cream1 and flour mixed and sifted with baking powder and salt4 ,chill thoroughly1 toss on a floured board1 pat1 and roll one-half inch thick4 ,sprinkle with cocoanut1 roll one-fourth inch thick1 and shape with a small round cutter1 first dipped in flour4 ,bake on a buttered sheet in a moderate oven4 ,peanut ,cookies #b tablespoons butter cup sugar #a egg #a teaspoon baking powder teaspoon salt cup flour #b tablespoons milk cup finely chopped peanuts teaspoon lemon juice ,cream the butter1 add sugar1 and egg well beaten4 ,mix and sift baking powder1 salt1 and flour2 add to first mixture2 then add milk1 peanuts1 and lemon juice4 ,drop from a teaspoon on an unbuttered sheet one inch apart1 and place one-half peanut on top of each4 ,bake twelve to fifteen minutes in a slow oven4 ,this recipe will make twenty-four cookies4 ,one pint peanuts when shelled should yield one-half cup4 ,almond ,cookies cup butter #a egg cup almonds1 blanched and finely chopped cup sugar tablespoon cinnamon ,clove tablespoon each ,nutmeg ,grated rind lemon #b tablespoons brandy #b cups flour ,cream the butter1 add egg well beaten1 almonds1 sugar1 brandy1 and spices mixed and sifted with flour4 ,roll mixture to one-fourth inch in thickness1 shape with a round cutter first dipped in flour1 and bake in a slow oven4 ,nut ,cookies ,yolks #b eggs #a cup brown sugar #a cup chopped nut meats ,whites #b eggs #f tablespoons flour ,few grains salt ,beat yolks of eggs until thick and lemon-colored1 add sugar gradually1 nut meats1 whites of egg beaten until stiff1 and flour mixed with salt4 ,drop from tip of spoon on buttered sheet1 spread1 and bake in a moderate oven4 ,seed ,cakes ,follow recipe for ,cocoanut ,cream ,cookies 7see p4 #dhi71 using one and one-half tablespoons caraway seeds in place of cocoanut4 ,chocolate ,cookies cup butter #a cup sugar #a egg teaspoon salt #b ozs4 ,baker's chocolate #b cups flour 7scant7 #b teaspoons baking powder cup milk ,cream the butter1 add sugar gradually1 egg well beaten1 salt1 and chocolate melted4 ,beat well1 and add flour mixed and sifted with baking powder alternately with milk4 ,chill1 roll very thin1 then shape with a small cutter1 first dipped in flour1 and bake in a moderate oven4 ,german ,chocolate ,cookies #b eggs #a cup brown sugar #b bars ,german chocolate teaspoon cinnamon teaspoon salt ,grated rind lemon #a cups almonds1 blanched and chopped #a cup flour #a teaspoon baking powder ,beat eggs until light1 add sugar1 gradually1 and continue the beating2 then add chocolate1 grated1 and remaining ingredients4 ,drop from tip of spoon on a buttered sheet1 and bake in a moderate oven4 ,chocolate ,fruit ,cookies cup butter cup sugar #b tablespoons grated chocolate #a tablespoon sugar #a tablespoon boiling water #a egg cup nut meats1 finely chopped cup seeded raisins1 finely chopped #a cup flour #a teaspoon baking powder ,cream the butter1 and add sugar1 gradually4 ,melt chocolate1 add remaining sugar and water1 and cook one minute4 ,combine mixtures1 and add remaining ingredients4 ,chill1 shape1 and bake same as ,chocolate ,cookies4 ,chocolate ,cakes #c eggs cup butter cup sugar #c squares ,baker's chocolate #a cup stale bread crumbs #c tablespoons flour ,beat eggs until light4 ,cream the butter1 add sugar1 combine mixtures1 then add chocolate melted1 bread crumbs1 and flour4 ,spread mixture in a shallow buttered pan and bake in a slow oven4 ,shape with a tiny biscuit-cutter and put together in pairs with ,white ,mountain ,cream 7see p4 #ebh7 between and on top4 ,neuremburghs #b eggs cup powdered sugar cup flour teaspoon salt teaspoon cinnamon teaspoon clove #a tablespoon orange peel1 finely cut ,grated rind lemon cup ,jordan almonds ,beat the whites of the eggs until stiff1 and add sugar gradually1 continuing the beating4 ,then add yolks of eggs well beaten1 flour mixed and sifted with salt and spices1 orange peel1 and lemon rind4 ,blanch almonds1 cut in small pieces crosswise1 and bake in a slow oven until well browned4 ,fold into the mixture1 and drop by spoonfuls on a sheet dredged with corn-starch and powdered sugar in equal proportions4 ,bake in a moderate oven4 ,sand ,tarts cup butter #a cup sugar #a egg #a cups flour #b teaspoons baking powder ,white #a egg ,blanched almonds #a tablespoon sugar teaspoon cinnamon ,cream the butter1 add sugar gradually1 and egg well beaten2 then add flour mixed and sifted with baking powder4 ,chill1 toss one-half mixture on a floured board1 and roll one-eighth inch thick4 ,shape with a doughnut cutter4 ,brush over with white of egg1 and sprinkle with sugar mixed with cinnamon4 ,split almonds1 and arrange three halves on each at equal distances4 ,place on a buttered sheet1 and bake eight minutes in a slow oven4 ,swedish ,wafers cup butter cup sugar #b eggs #e ozs4 flour teaspoon vanilla ,shredded almonds ,cream the butter1 add sugar gradually1 eggs slightly beaten1 flour1 and flavoring4 ,drop by spoonfuls on an inverted buttered dripping-pan4 ,spread very thinly1 using a knife1 in circular shapes about three inches in diameter4 ,sprinkle with almonds1 and bake in a slow oven4 ,remove from pan1 and shape at once over the handle of a wooden spoon4 ,marguerites ,i #b eggs #a cup brown sugar cup flour teaspoon baking powder teaspoon salt #a cup pecan nut meats1 cut in small pieces ,beat eggs slightly1 and add remaining ingredients in the order given4 ,fill small buttered tins two-thirds full of mixture1 and place pecan nut meat on each4 ,bake in a moderate oven fifteen minutes4 ,marguerites ,,ii #a cup sugar cup water #e marshmallows ,whites #b eggs #b tablespoons shredded cocoanut teaspoon vanilla #a cup ,english walnut meats ,saltines ,boil sugar and water until syrup will thread4 ,remove to back of range and add marshmallows cut in pieces4 ,pour onto the whites of eggs beaten until stiff2 then add cocoanut1 vanilla1 and nut meats4 ,spread saltines with mixture and bake until delicately browned4 ,kornettes cup finely chopped popped corn tablespoon soft butter ,white #a egg cup sugar teaspoon salt teaspoon vanilla ,blanched and chopped almonds ,candied cherries ,add butter to corn4 ,beat egg white until stiff1 and add sugar gradually1 continuing the beating4 ,combine mixtures2 then add salt and vanilla4 ,drop mixture from tip of spoon on a well buttered sheet1 one inch apart4 ,shape in circular form with case knife first dipped in cold water4 ,sprinkle with almonds and place a piece of candied cherry on the centre of each4 ,bake in a slow oven until delicately browned4 ,rolled ,wafers cup butter cup powdered sugar cup milk cup bread flour teaspoon vanilla ,cream the butter1 add sugar gradually1 and milk drop by drop2 then add flour and flavoring4 ,spread very thinly with a broad1 long-bladed knife on a buttered inverted dripping-pan4 ,crease in three-inch squares1 and bake in a slow oven until delicately browned4 ,place pan on back of range1 cut squares apart with a sharp knife1 and roll while warm in tubular or cornucopia shape4 ,if squares become too brittle to roll1 place in oven to soften4 ,if rolled tubular shape1 tie in bunches with narrow ribbon4 ,these are very attractive1 and may be served with sherbet1 ice cream1 or chocolate4 ,if rolled cornucopia shape1 they may be filled with whipped cream just before sending to table4 ,colored wafers may be made from this mixture by adding leaf green or fruit red4 ,if colored green1 flavor with one-fourth teaspoon almond and three-fourths teaspoon vanilla4 ,if colored pink1 flavor with rose4 ,colored wafers must be baked in a very slow oven and turned frequently1 otherwise they will not be of the uniform color that is desired4 ,almond ,wafers ,before baking ,rolled ,wafers1 sprinkle with almonds blanched and chopped4 ,other nut meats or shredded cocoanut may be used in place of almonds4 ,english ,rolled ,wafers ,i cup molasses cup butter #a cup flour 7scant7 cup sugar #a tablespoon ginger ,heat molasses to boiling-point1 add butter1 then slowly1 stirring constantly1 flour mixed and sifted with ginger and sugar4 ,drop small portions from tip of spoon on a buttered inverted dripping-pan two inches apart4 ,bake in a slow oven1 cool slightly1 remove from pan1 and roll over handle of wooden spoon4 ,illustration3 ,,english ,,rolled ,,wafers ,i-,,ii4--,page #did4 ,illustration3 ,,marguerites ,i4--,page #dic4 ,illustration3 ,,mocha ,,cakes4--,page #eah4 ,illustration3 ,,small ,,clairs4--,page #eai4 ,illustration3 ,,ice ,,cream ,,cake 7,page #eag7 ,,with ,,nut ,,caramel ,,frosting4--,page #ecj4 ,english ,rolled ,wafers ,,ii ,to ,english ,rolled ,wafers ,i1 add one and one-half cups rolled oats4 ,nut ,bars #b tablespoons brown sugar cup butter cup boiling water cup brown sugar cup flour teaspoon salt #b tablespoons ,english walnut meat1 finely chopped ,halves of walnuts or almonds ,caramelize two tablespoons sugar1 add butter and water1 and boil two minutes4 ,remove from fire1 add remaining sugar1 flour mixed with salt1 and walnut meat4 ,spread as ,rolled ,wafers1 crease in two-inch squares1 and decorate with nut meats4 ,bake in a slow oven1 and remove from pan at once4 ,nut ,macaroons ,white #a egg #a cup brown sugar #a cup pecan nut meats teaspoon salt ,beat white of egg until light and add gradually1 while beating constantly1 sugar4 ,fold in nut meats1 finely chopped and sprinkled with salt4 ,drop from tip of spoon1 one inch apart1 on an unbuttered sheet1 and bake in a moderate oven until delicately browned4 ,brownies #a cup sugar cup melted butter #a egg1 unbeaten #b squares ,baker's chocolate1 melted teaspoon vanilla cup flour cup walnut meats1 cut in pieces ,mix ingredients in order given4 ,line a seven-inch square pan with paraffine paper4 ,spread mixture evenly in pan and bake in a slow oven4 ,as soon as taken from oven turn from pan1 remove paper1 and cut cake in strips1 using a sharp knife4 ,if these directions are not followed paper will cling to cake1 and it will be impossible to cut it in shapely pieces4 ,card ,cakes cup butter #a cup powdered sugar #b eggs #a cup flour teaspoon salt ,jordan almonds #a tablespoon ,breakfast ,cocoa #b tablespoons sugar teaspoon powdered cinnamon teaspoon vanilla ,shredded cocoanut ,cream the butter1 add sugar1 eggs well beaten1 flour1 and salt4 ,spread mixture on bottom of a buttered inverted dripping-pan1 decorate with almonds blanched and cut in strips1 and bake in slow oven4 ,cut in desired shape1 using heart1 spade1 and diamond-shaped cutters before removing from pan4 ,to give variety1 divide mixture in halves4 ,to one-half add sugar1 cocoa1 cinnamon1 and vanilla1 then spread on pan and sprinkle with shredded cocoanut4 ,,chapter ,,xxxi ,,cake ,the mixing and baking of cake requires more care and judgment than any other branch of cookery2 notwithstanding1 it seems the one most frequently attempted by the inexperienced4 ,two kinds of cake mixtures are considered3-- ,i4 ,without butter4 ,example3 ,sponge ,cakes4 ,,ii4 ,with butter4 ,examples3 ,cup and ,pound ,cakes4 ,in cake making 7#a7 the best ingredients are essential2 7#b7 great care must be taken in measuring and combining ingredients2 7#c7 pans must be properly prepared2 7#d7 oven heat must be regulated1 and cake watched during baking4 ,best tub butter1 fine granulated sugar1 fresh eggs1 and pastry flour are essentials for good cake4 ,coarse granulated sugar1 bought by so many1 if used in cake making1 gives a coarse texture and hard crust4 ,pastry flour contains more starch and less gluten than bread flour1 therefore makes a lighter1 more tender cake4 ,if bread flour must be used1 allow two tablespoons less for each cup than the recipe calls for4 ,flour differs greatly in thickening properties2 for this reason it is always well when using from a new bag to try a small cake1 as the amount of flour given may not make the perfect loaf4 ,in winter1 cake may be made of less flour than in summer4 ,before attempting to mix cake1 study ,how to ,measure 7p4 #be7 and ,how to ,combine ,ingredients 7p4 #bf74 ,look at the fire1 and replenish by sprinkling on a small quantity of coal if there is not sufficient heat to effect the baking4 ,to ,mix ,sponge ,cake4 ,separate yolks from whites of eggs4 ,beat yolks until thick and lemon-colored1 using an egg-beater2 add sugar gradually1 and continue beating2 then add flavoring4 ,beat whites until stiff and dry1--when they will fly from the beater1--and add to the first mixture4 ,mix and sift flour with salt1 and cut and fold in at the last4 ,if mixture is beaten after the addition of flour1 much of the work already done of enclosing a large amount of air will be undone by breaking air bubbles4 ,these rules apply to a mixture where baking powder is not employed4 ,to ,mix ,butter ,cakes4 ,an earthen bowl should always be used for mixing cake1 and a wooden cake-spoon with slits lightens the labor4 ,measure dry ingredients1 and mix and sift baking powder and spices1 if used1 with flour4 ,count out number of eggs required1 breaking each separately that there may be no loss should a stale egg chance to be found in the number1 separating yolks from whites if rule so specifies4 ,measure butter1 then liquid4 ,having everything in readiness1 the mixing may be quickly accomplished4 ,if butter is very hard1 by allowing it to stand a short time in a warm room it is measured and creamed much easier4 ,if time cannot be allowed for this to be done1 warm bowl by pouring in some hot water1 letting stand one minute1 then emptying and wiping dry4 ,avoid overheating bowl1 as butter will become oily rather than creamy4 ,put butter in bowl1 and cream by working with a wooden spoon until soft and of a creamy consistency2 then add sugar gradually1 and continue beating4 ,add yolks of eggs or whole eggs beaten until light1 liquid1 and flour mixed and sifted with baking powder2 or liquid and flour may be added alternately4 ,when yolks and whites of eggs are beaten separately1 whites are usually added at the last1 as is the case when whites of eggs alone are used4 ,a cake can be made fine-grained only by long beating1 although light and delicate with a small amount of beating4 ,never stir cake after the final beating1 remembering that beating motion should always be the last used4 ,fruit1 when added to cake1 is usually floured to prevent its settling to the bottom4 ,this is not necessary if it is added directly after the sugar1 which is desirable in all dark cakes4 ,if a light fruit cake is made1 fruit added in this way discolors the loaf4 ,citron is first cut in thin slices1 then in strips1 floured1 and put in between layers of cake mixtures4 ,raisins are seeded and cut1 rather than chopped4 ,to seed raisins1 wet tips of fingers in a cup of warm water4 ,then break skins with fingers or cut with a vegetable knife2 remove seeds1 and put in cup of water4 ,this is better than covering raisins with warm water2 if this be done1 water clings to fruit1 and when dredged with flour a pasty mass is formed on the outside4 ,washed currants1 put up in packages1 are quite free from stems and foreign substances1 and need only picking over and rolling in flour4 ,currants bought in bulk need thorough cleaning4 ,first roll in flour1 which helps to start dirt2 wash in cold water1 drain1 and spread to dry2 then roll again in flour before using4 ,to ,butter and ,fill ,pans4 ,grease pans with melted fat1 applying the same with a butter brush4 ,if butter is used1 put in a small saucepan and place on back of range2 when melted1 salt will settle to the bottom2 butter is then called clarified4 ,just before putting in mixture1 dredge pans thoroughly with flour1 invert1 and shake pan to remove all superfluous flour1 leaving only a thin coating which adheres to butter4 ,this gives to cake a smooth under surface1 which is especially desirable if cake is to be frosted4 ,pans may be lined with paper4 ,if this is done1 paper should just cover bottom of pan and project over sides4 ,then ends of pan and paper are buttered4 ,in filling pans1 have the mixture come well to the corners and sides of pans1 leaving a slight depression in the centre1 and when baked the cake will be perfectly flat on top4 ,cake pans should be filled nearly two-thirds full if cake is expected to rise to top of pan4 ,to ,bake ,cake4 ,the baking of cake is more critical than the mixing4 ,many a well-mixed cake has been spoiled in the baking4 ,no oven thermometer has yet proved practical1 and although many teachers of cookery have given oven tests1 experience alone has proved the most reliable teacher4 ,in baking cake1 divide the time required into quarters4 ,during the first quarter the mixture should begin to rise2 second quarter1 continue rising and begin to brown2 third quarter1 continue browning2 fourth quarter1 finish baking and shrink from pan4 ,if oven is too hot1 open check and raise back covers1 or leave oven door ajar4 ,it is sometimes necessary to cover cake with brown paper2 there is1 however1 danger of cake adhering to paper4 ,cake should be often looked at during baking1 and providing oven door is opened and closed carefully1 there is no danger of this causing cake to fall4 ,cake should not be moved in oven until it has risen its full height2 after this it is usually desirable to move it that it may be evenly browned4 ,cake when done shrinks from the pan1 and in most cases this is a sufficient test2 however1 in pound cakes this rule does not apply4 ,pound and rich fruit cakes are tested by pressing surface with tip of finger4 ,if cake feels firm to touch and follows finger back into place1 it is safe to remove it from the oven4 ,when baking cake arrange to have nothing else in the oven1 and place loaf or loaves as near the centre of oven as possible4 ,if placed close to fire-box1 one side of loaf is apt to become burned before sufficiently risen to turn4 ,if cake is put in too slow an oven1 it often rises over sides of pan and is of very coarse texture2 if put in too hot an oven1 it browns on top before sufficiently risen1 and in its attempt to rise breaks through the crust1 thus making an unsightly loaf4 ,cake will also crack on top if too much flour has been used4 ,the oven should be kept at as nearly uniform temperature as possible4 ,small and layer cakes require a hotter oven than loaf cakes4 ,to ,remove ,cake ,from ,pans4 ,remove cake from pans as soon as it comes from the oven1 by inverting pan on a wire cake cooler1 or on a board covered with a piece of old linen4 ,if cake is inclined to stick1 do not hurry it from pan1 but loosen with knife around edges1 and rest pan on its four sides successively2 thus by its own weight cake may be helped out4 ,to ,frost ,cake4 ,where cooked frostings are used1 it makes but little difference whether they are spread on hot or cold cake4 ,where uncooked frostings are used1 it is best to have the cake slightly warm1 with the exception of ,confectioners' ,frosting1 where boiling water is employed4 ,hot ,water ,sponge ,cake ,yolks #b eggs #a cup sugar cup hot water or milk teaspoon lemon extract ,whites two eggs #a cup flour #a teaspoons baking powder teaspoon salt ,beat yolks of eggs until thick and lemon-colored1 add one-half the sugar gradually1 and continue beating2 then add water1 remaining sugar1 lemon extract1 whites of eggs beaten until stiff1 and flour mixed and sifted with baking powder and salt4 ,bake twenty-five minutes in a moderate oven in a buttered and floured shallow pan4 ,cheap ,sponge ,cake ,yolks #c eggs #a cup sugar #a tablespoon hot water #a cup flour #a teaspoons baking powder teaspoon salt ,whites #c eggs #b teaspoons vinegar ,beat yolks of eggs until thick and lemon-colored1 add sugar gradually1 and continue beating2 then add water1 flour mixed and sifted with baking powder and salt1 whites of eggs beaten until stiff1 and vinegar4 ,bake thirty-five minutes in a moderate oven1 in a buttered and floured cake pan4 ,cream ,sponge ,cake ,yolks #d eggs #a cup sugar #c tablespoons cold water #a tablespoons corn-starch ,flour #a teaspoons baking powder teaspoon salt ,whites #d eggs #a teaspoon lemon extract ,beat yolks of eggs until thick and lemon-colored1 add sugar gradually1 and beat two minutes2 then add water4 ,put corn-starch in a cup and fill cup with flour4 ,mix and sift corn-starch and flour with baking powder and salt1 and add to first mixture4 ,when thoroughly mixed add whites of eggs beaten until stiff1 and flavoring4 ,bake thirty minutes in a moderate oven4 ,this is an excellent mixture to use for whipped cream pies4 ,petit ,four ,follow recipe for ,cream ,sponge ,cake4 ,bake in a shallow pan1 cool1 and shape1 using a small round cutter4 ,split1 and remove a small portion of cake from the centre of each piece4 ,fill cavities of one-half the pieces with whipped cream sweetened and flavored1 cover with remaining pieces1 and press firmly together4 ,nuts or glac fruits cut in pieces may be added to cream4 ,melt fondant1 color1 and flavor to taste4 ,dip cakes in fondant1 decorate tops with pistachio nuts1 violets1 or glac cherries1 and place each in a paper case4 ,sponge ,cake ,yolks #f eggs #a cup sugar #a tablespoon lemon juice ,grated rind one-half lemon ,whites #f eggs #a cup flour teaspoon salt ,beat yolks until thick and lemon-colored1 add sugar gradually1 and continue beating1 using ,dover egg-beater4 ,add lemon juice1 rind1 and whites of eggs beaten until stiff and dry4 ,when whites are partially mixed with yolks1 remove beater1 and carefully cut and fold in flour mixed and sifted with salt4 ,bake one hour in a slow oven1 in an angel cake pan or deep narrow pan4 ,genuine sponge cake contains no rising properties1 but is made light by the quantity of air beaten into both yolks and whites of eggs1 and the expansion of that air in baking4 ,it requires a slow oven4 ,all so-called sponge cakes which have the addition of soda and cream of tartar or baking powder require same oven temperature as butter cakes4 ,when failures are made in ,sunshine and ,angel ,cake1 they are usually traced to baking in too slow an oven1 and removing from oven before thoroughly cooked4 ,sunshine ,cake ,whites #aj eggs #a cups powdered sugar ,yolks #f eggs #a teaspoon lemon extract #a cup flour #a teaspoon cream of tartar ,beat whites of eggs until stiff and dry1 add sugar gradually1 and continue beating2 then add yolks of eggs beaten until thick and lemon-colored1 and extract4 ,cut and fold in flour mixed and sifted with cream of tartar4 ,bake fifty minutes in a moderate oven in an angel-cake pan4 ,mocha ,cake ,to one-half recipe for ,sunshine ,cake add one-half cup ,english walnut meats broken in pieces4 ,bake in a medium-sized angel-cake pan2 cool1 split1 and fill with whipped cream sweetened and flavored with coffee essence4 ,cover top with ,confectioners' ,frosting1 flavored with coffee essence4 ,angel ,cake ,whites #h eggs #a teaspoon cream of tartar #a cup sugar cup flour teaspoon salt teaspoon vanilla ,beat whites of eggs until frothy2 add cream of tartar1 and continue beating until eggs are stiff2 then add sugar gradually4 ,fold in flour mixed with salt and sifted four times1 and add vanilla4 ,bake forty-five to fifty minutes in an unbuttered angel-cake pan4 ,after cake has risen and begins to brown1 cover with a buttered paper4 ,moonshine ,cake ,whites #aj eggs teaspoon salt teaspoon cream of tartar ,yolks #g eggs #a cups sugar #a teaspoon almond extract #a cup pastry flour ,add salt to whites of eggs and beat until light4 ,sift in cream of tartar and beat until stiff4 ,beat yolks of eggs until thick and lemon-colored and add two heaping tablespoons beaten whites4 ,to remaining whites add gradually sugar measured after five siftings4 ,add almond extract and combine mixtures4 ,cut and fold in flour1 measured after five siftings4 ,bake in angel-cake pan1 first dipped in cold water1 in a slow oven one hour4 ,have a pan of hot water in oven during the baking4 ,cover with ,maraschino ,frosting4 ,follow recipe for ,ice ,cream ,frosting 7see p4 #ebh71 adding to sugar one-half teaspoon cream of tartar1 and flavor with maraschino4 ,sprinkle with almonds blanched1 shredded1 and baked until delicately browned4 ,lady ,fingers ,whites #c eggs cup powdered sugar ,yolks #b eggs cup flour teaspoon salt teaspoon vanilla ,beat whites of eggs until stiff and dry1 add sugar gradually1 and continue beating4 ,then add yolks of eggs beaten until thick and lemon-colored1 and flavoring4 ,cut and fold in flour mixed and sifted with salt4 ,shape four and one-half inches long and one inch wide on a tin sheet covered with unbuttered paper1 using a pastry bag and tube4 ,sprinkle with powdered sugar1 and bake eight minutes in a moderate oven4 ,remove from paper with a knife4 ,lady ,fingers are much used for lining moulds that are to be filled with whipped cream mixtures4 ,they are often served with frozen desserts1 and sometimes put together in pairs with a thin coating of whipped cream between1 when they are attractive for children's parties4 ,sponge ,drops ,drop ,lady ,finger mixture from tip of spoon on unbuttered paper4 ,sprinkle with powdered sugar1 and bake eight minutes in a moderate oven4 ,almond ,tart #d eggs #a cup powdered sugar cup grated chocolate cup ,jordan almonds1 blanched and finely chopped #a teaspoon baking powder cup cracker dust ,beat yolks of eggs until thick and lemon-colored2 add sugar gradually1 then fold in white of eggs beaten until stiff and dry4 ,add chocolate1 almonds1 baking powder1 and cracker dust4 ,bake in a round pan4 ,cool1 split1 and put whipped cream1 sweetened and flavored1 between and on top4 ,garnish with angelica and candied cherries4 ,this makes a most attractive dessert when baked in individual tins4 ,as soon as cool1 remove centres1 and fill with whipped cream1 forced through a pastry bag4 ,jelly ,roll #c eggs #a cup sugar tablespoon milk #a teaspoon baking powder teaspoon salt #a cup flour #a tablespoon melted butter ,beat egg until light1 add sugar gradually1 milk1 flour mixed and sifted with baking powder and salt1 then butter4 ,line the bottom of a dripping-pan with paper2 butter paper and sides of pan4 ,cover bottom of pan with mixture1 and spread evenly4 ,bake twelve minutes in a moderate oven4 ,take from oven and turn on a paper sprinkled with powdered sugar4 ,quickly remove paper1 and cut off a thin strip from sides and ends of cake4 ,spread with jelly or jam which has been beaten to consistency to spread easily1 and roll4 ,after cake has been rolled1 roll paper around cake that it may better keep in shape4 ,the work must be done quickly1 or cake will crack in rolling4 ,election ,cake cup butter #a cup bread dough #a egg #a cup brown sugar cup sour milk cup raisins seeded1 and cut in pieces #h finely chopped figs #a cups flour teaspoon soda #a teaspoon cinnamon teaspoon clove teaspoon mace teaspoon nutmeg #a teaspoon salt ,work butter into dough1 using the hand4 ,add egg well beaten1 sugar1 milk1 fruit dredged with two tablespoons flour1 and flour mixed and sifted with remaining ingredients4 ,put into a well-buttered bread pan1 cover1 and let rise one and one-fourth hours4 ,bake one hour in a slow oven4 ,cover with ,boiled ,milk ,frosting4 ,one ,egg ,cake cup of butter cup sugar #a egg cup milk #a cups flour #b teaspoons baking powder ,cream the butter1 add sugar gradually1 and egg well beaten4 ,mix and sift flour and baking powder1 add alternately with milk to first mixture4 ,bake thirty minutes in a shallow pan4 ,spread with ,chocolate ,frosting4 ,chocolate ,cake ,i cup butter #a cup sugar #b small eggs cup milk #a cups flour #b teaspoons baking powder #b ozs4 chocolate1 melted teaspoon vanilla ,cream the butter1 add sugar gradually1 and yolks of eggs well beaten1 then whites of eggs beaten until stiff4 ,add milk1 flour mixed and sifted with baking powder1 and beat thoroughly4 ,then add chocolate and vanilla4 ,bake forty minutes in a shallow cake pan4 ,chocolate ,cake ,,ii cup butter #a cups sugar cup milk #b cups flour teaspoon soda teaspoon cream of tartar ,whites #e eggs #b squares ,baker's chocolate1 grated ,cream the butter2 add sugar gradually1 milk1 and flour mixed and sifted with soda and cream of tartar4 ,beat whites of eggs1 and add to first mixture2 then add chocolate1 and beat thoroughly4 ,bake forty-five minutes in a moderate oven4 ,chocolate ,marshmallow ,cake ,follow recipe for ,chocolate ,cake ,,ii4 ,as soon as cake is removed from pan1 cover bottom with marshmallows pulled apart with tips of fingers1 but not quite separated into halves4 ,the exposed soft surface will quickly adhere to hot cake4 ,pour over ,chocolate ,fudge ,frosting4 ,chocolate ,nougat ,cake cup butter #a cups powdered sugar #a egg #a cup milk #b cups bread flour #c teaspoons baking powder teaspoon vanilla #b squares chocolate1 melted cup powdered sugar cup almonds1 blanched and shredded ,cream the butter1 add gradually one and one-half cups sugar1 and egg unbeaten2 when well mixed1 add two-thirds milk1 flour mixed and sifted with baking powder1 and vanilla4 ,to melted chocolate add one-third cup powdered sugar1 place on range1 add gradually remaining milk1 and cook until smooth4 ,cool slightly1 and add to cake mixture4 ,bake fifteen to twenty minutes in round layer cake pans4 ,put between layers and on top of cake ,white ,mountain ,cream sprinkled with almonds4 ,chocolate ,dominoes cup pecan nut meat cup ,english walnut meat cup figs cup dates ,grated rind #a orange #a tablespoon orange juice #a square chocolate1 melted ,mix nut meats1 figs1 and dates1 and force through a meat chopper1 or chop finely4 ,add remaining ingredients1 toss on a board sprinkled with powdered sugar1 and roll to one-third inch in thickness4 ,cut in domino shapes1 spread thinly with melted unsweetened chocolate1 and decorate with small pieces blanched almonds to imitate dominoes4 ,cream ,pie ,i cup butter #a cup sugar #b eggs cup milk #a cups flour #b teaspoons baking powder ,mix as ,one ,egg ,cake4 ,bake in round layer cake pans4 ,put ,cream ,filling between layers and sprinkle top with powdered sugar4 ,cream ,pie ,,ii ,make as ,cream ,pie ,i1 using ,french ,cream ,filling in place of ,cream ,filling4 ,cocoanut ,pie ,mix and bake same as ,cream ,pie4 ,put ,cocoanut ,filling between layers and on top4 ,washington ,pie ,mix and bake same as ,cream ,pie4 ,put raspberry jam or jelly between layers and sprinkle top with powdered sugar4 ,chocolate ,pie #b tablespoons butter cup sugar #a egg cup milk #a cups flour #b teaspoons baking powder ,mix and bake same as ,cream ,pie4 ,split layers1 and spread between and on top of each a thin layer of ,chocolate ,frosting4 ,orange ,cake cup butter #a cup sugar #b eggs cup milk #a cups flour #b teaspoons baking powder ,cream the butter1 add sugar gradually1 eggs well beaten1 and milk4 ,then add flour mixed and sifted with baking powder4 ,bake in a thin sheet in a dripping-pan4 ,cut in halves1 spread one-half with ,orange ,filling4 ,put over other half1 and cover with ,orange ,frosting4 ,quick ,cake cup soft butter #a cups brown sugar #b eggs cup milk #a cups flour #c teaspoons baking powder teaspoon cinnamon teaspoon grated nutmeg lb4 dates1 stoned and cut in pieces ,put ingredients in a bowl and beat all together for three minutes1 using a wooden cake spoon4 ,bake in a buttered and floured cake pan thirty-five to forty minutes4 ,if directions are followed this makes a most satisfactory cake2 but if ingredients are added separately it will not prove a success4 ,boston ,favorite ,cake cup butter #b cups sugar #d eggs #a cup milk #c cups flour #e teaspoons baking powder ,cream the butter1 add sugar gradually1 eggs beaten until light1 then milk and flour mixed and sifted with baking powder4 ,this recipe makes two loaves1 or one-half the mixture may be baked in individual tins4 ,cream ,cake #b eggs #a cup sugar cup thin cream #a cups flour #b teaspoons baking powder teaspoon salt teaspoon cinnamon teaspoon mace teaspoon ginger ,put unbeaten eggs in a bowl1 add sugar and cream1 and beat vigorously4 ,mix and sift remaining ingredients1 then add to first mixture4 ,bake thirty minutes in a shallow cake pan4 ,currant ,cake cup butter #a cup sugar #b eggs ,yolk #a egg cup milk #b cups flour #c teaspoons baking powder #a cup currants mixed with #a tablespoon flour ,cream the butter1 add sugar gradually1 and eggs and egg yolk well beaten4 ,then add milk1 flour mixed and sifted with baking powder1 and currants4 ,bake forty minutes in buttered and floured cake pan4 ,citron ,cake lb4 butter lb4 sugar #c eggs cup milk lb4 flour #a tablespoon brandy #a cup citron1 thinly sliced1 then cut in strips #a teaspoons baking powder ,cream the butter1 add sugar gradually1 yolks of eggs well beaten1 milk1 and flour mixed and sifted with baking powder4 ,beat whites of eggs until stiff1 and add to first mixture1 then add brandy and citron4 ,bake in a moderate oven one hour4 ,velvet ,cake cup butter #a cups sugar ,yolks #d eggs cup cold water #a cups flour cup corn-starch #d teaspoons baking powder ,whites #d eggs cup almonds1 blanched1 and shredded ,cream the butter1 add sugar gradually1 yolks of eggs well beaten1 and water4 ,mix and sift flour1 corn-starch1 and baking powder1 and add to first mixture2 then add whites of eggs beaten until stiff4 ,after putting in pan1 cover with almonds and sprinkle with powdered sugar4 ,bake forty minutes in a moderate oven4 ,walnut ,cake cup butter #a cup sugar ,yolks #c eggs cup milk #a cups flour #b teaspoons baking powder ,whites #b eggs cup walnut meat1 broken in pieces ,mix ingredients in order given4 ,bake forty-five minutes in a moderate oven4 ,cover with ,white ,mountain ,cream1 crease in squares1 and put one-half walnut on each square4 ,spanish ,cake cup butter #a cup sugar ,yolks #b eggs cup milk #a cups flour #c teaspoons baking powder #a teaspoon cinnamon ,whites #b eggs ,mix ingredients in order given4 ,bake in shallow tins and spread between and on top ,caramel ,frosting4 ,cup ,cakes cup butter #b cups sugar #d eggs #a cup milk #c cups flour #d teaspoons baking powder teaspoon mace ,put butter and sugar in a bowl1 and stir until well mixed2 add eggs well beaten1 then milk1 and flour mixed and sifted with baking powder and mace4 ,bake in individual tins4 ,cover with ,chocolate ,frosting4 ,cinnamon ,cakes cup butter #a cup sugar #b eggs cup milk #a cups flour #b teaspoons baking powder #a tablespoon cinnamon ,mix ingredients in the order given1 and bake in individual buttered cake tins4 ,almond ,cakes cup butter cup sugar cup milk #b eggs #a cups flour #b teaspoons baking powder #a cup ,jordan almonds1 blanched and cut in pieces ,mix ingredients in order given1 and bake in individual cake pans4 ,brownies cup butter cup powdered sugar cup ,porto ,rico molasses #a egg1 well beaten cup bread flour #a cup pecan meat1 cut in pieces ,mix ingredients in order given4 ,bake in small shallow fancy cake tins1 garnishing top of each cake with one-half pecan4 ,chocolate ,sponge cup butter cup prepared powdered cocoa #c eggs #a cup sugar #a teaspoon cinnamon teaspoon clove cup cold water #a cup flour #c teaspoons baking powder ,cream the butter2 add cocoa1 yolks of eggs well beaten1 sugar mixed with cinnamon and clove1 and water4 ,beat the whites of eggs1 and add to first mixture alternately with flour mixed and sifted with baking powder4 ,bake in small tins from fifteen to twenty minutes4 ,devil's ,food ,cake ,i cup butter #b cups sugar ,yolks #d eggs #a cup milk #b cups flour #d teaspoons baking powder ,whites #d eggs #b squares chocolate teaspoon vanilla ,cream the butter1 and add gradually one-half the sugar4 ,beat yolks of eggs until thick and lemon-colored1 and add gradually remaining sugar4 ,combine mixtures1 and add alternately milk and flour mixed and sifted with baking powder2 then add whites of eggs beaten stiff1 chocolate melted1 and vanilla4 ,bake forty-five to fifty minutes in an angel cake pan4 ,cover with ,white ,mountain ,cream 7see p4 #ebh74 ,devil's ,food ,cake ,,ii #d squares ,baker's chocolate cup sugar cup sweet milk ,yolk #a egg cup butter cup sugar cup sour milk #a egg #a cups flour teaspoon soda teaspoon vanilla ,melt chocolate over hot water1 add one-half cup sugar1 and gradually sweet milk2 then add yolk of egg1 and cook until mixture thickens4 ,set aside to cool4 ,cream the butter1 add gradually one-half cup sugar1 egg well beaten1 sour milk1 and flour mixed and sifted with soda4 ,combine mixtures and add vanilla4 ,bake in shallow cake pans1 and put between and on top boiled frosting4 ,add to filling one-fourth cup raisins seeded and cut in pieces1 if desired4 ,chocolate ,vienna ,cake cup butter cup sugar ,yolks #e eggs #d squares ,baker's chocolate #a cups flour #c teaspoons baking powder ,whites #e eggs ,apricot or ,orange ,marmalade ,mix ingredients in order given1 and bake in small tins4 ,remove from tins1 cool1 take out a small portion of cake from the centre of each1 and fill cavity with marmalade4 ,cover tops of cake with ,marshmallow ,frosting or ,chocolate ,frosting ,,iv4 ,chocolate ,fruit ,cake cup butter #a cup sugar cup ,breakfast ,cocoa ,yolks #c eggs cup cold water #a cups bread flour #c teaspoons baking powder #a teaspoon cinnamon teaspoon salt cup candied cherries cup raisins1 seeded and cut in pieces #a tablespoons brandy cup walnut meats1 cut in pieces ,whites #c eggs #a teaspoon vanilla ,cover fruit with brandy and let stand several hours4 ,mix ingredients in order given1 and bake in deep cake pan fifty minutes4 ,cover with ,white ,mountain ,cream1 and as soon as frosting is set1 spread as thinly as possible with melted chocolate4 ,ribbon ,cake cup butter #b cups sugar ,yolks #d eggs #a cup milk #c cups flour #e teaspoons baking powder ,whites #d eggs teaspoon cinnamon teaspoon mace teaspoon nutmeg cup raisins1 seeded and cut in pieces cup figs1 finely chopped #a tablespoon molasses ,mix first seven ingredients in order given4 ,bake two-thirds of the mixture in two layer cake pans4 ,to the remainder add spices1 fruit1 and molasses1 and bake in a layer cake pan4 ,put layers together with jelly 7apple usually being preferred1 as it has less flavor71 having the dark layer in the centre4 ,golden ,spice ,cake cup butter cup brown sugar #a egg ,yolks #d eggs cup molasses cup milk #b cups flour #a teaspoon cinnamon teaspoon soda teaspoon clove teaspoon grated nutmeg ,few grains cayenne ,few gratings lemon rind ,cream the butter1 add sugar gradually1 egg and yolks of eggs well beaten1 molasses1 milk1 flour1 mixed and sifted with spices1 cayenne1 and lemon rind4 ,bake in a moderate oven one hour1 and cover with ,white ,mountain ,cream 7see p4 #ebh74 ,walnut ,mocha ,cake cup butter #a cup sugar cup coffee infusion #a cups flour #b teaspoons baking powder ,whites #c eggs cup walnut meats1 broken in pieces ,follow directions for mixing butter cake mixtures4 ,cover with ,confectioners' ,frosting1 using cream1 and flavoring with vanilla4 ,birthday ,cake cup butter #a cups brown sugar ,yolks #b eggs cup milk #b cups flour #c teaspoons baking powder #a teaspoon orange extract #a teaspoon vanilla #b tablespoons ,sherry cup raisins1 seeded and cut in pieces cup walnut meats1 cut in pieces cup currants #b tablespoons candied orange peel1 finely cut ,whites #b eggs ,follow directions for making butter cake mixtures4 ,bake in a buttered and floured angel-cake pan in a slow oven one and one-quarter hours4 ,cover with ,ornamental ,frosting 7see p4 #ecb74 ,rich ,coffee ,cake #a cup butter #b cups sugar #d eggs #b tablespoons molasses #a cup cold boiled coffee #c cups flour #e teaspoons baking powder #a teaspoon cinnamon teaspoon clove teaspoon mace teaspoon allspice cup raisins1 seeded and cut in pieces cup currants cup citron1 thinly sliced and cut in strips #b tablespoons brandy ,follow directions for making butter cake mixtures4 ,bake in deep cake pans4 ,nut ,spice ,cake cup butter #a cup brown sugar cup molasses ,yolks #d eggs #a cup sour milk #b cups flour #a teaspoon soda #a teaspoon cinnamon teaspoon clove nutmeg1 grated #a cup raisins1 seeded and cut in pieces cup currants cup ,english walnut meats1 cut in pieces #a teaspoons baking powder ,mix ingredients in the order given4 ,this recipe makes two loaves4 ,dark ,fruit ,cake cup butter cup brown sugar cup raisins1 seeded and cut in pieces cup currants cup citron1 thinly sliced and cut in strips cup molasses #b eggs cup milk #b cups flour teaspoon soda #a teaspoon cinnamon teaspoon allspice teaspoon mace teaspoon clove teaspoon lemon extract ,follow directions for mixing butter cake mixtures4 ,bake in deep cake pans one and one-quarter hours4 ,nut ,cakes ,meat from #a lb4 pecans #a lb4 powdered sugar cup flour ,whites #f eggs #a teaspoon vanilla ,pound nut meat and mix with sugar and flour4 ,beat whites of eggs until stiff1 add first mixture and vanilla4 ,drop from tip of tablespoon 7allowing one spoonful for each cake7 on a tin sheet covered with buttered paper4 ,bake twenty minutes in a moderate oven4 ,snow ,cake cup butter #a cup sugar cup milk #a cups flour #b teaspoons baking powder ,whites #b eggs teaspoon vanilla or teaspoon almond extract ,follow recipe for mixing butter cakes4 ,bake forty-five minutes in a deep narrow pan4 ,lily ,cake cup butter #a cup sugar cup milk #a cups flour #b teaspoons baking powder ,whites #c eggs teaspoon lemon extract teaspoon vanilla ,follow recipe for mixing butter cakes4 ,corn-starch ,cake #a cup butter #b cups sugar #a cup milk #a cup corn-starch #b cups flour #d teaspoons baking powder ,whites #e eggs teaspoon vanilla or teaspoon almond extract ,follow recipe for mixing butter cakes4 ,this mixture makes two loaves4 ,prune ,almond ,cake ,bake one-half ,corn-starch ,cake mixture in a dripping-pan4 ,cut in two crosswise1 spread between layers ,prune ,almond ,filling1 and cover top with ,white ,mountain ,cream4 ,prune ,almond ,filling4 ,to one-half the recipe for ,white ,mountain ,cream add eight soft prunes stoned and cut in pieces1 and one-fourth cup almonds blanched and cut in pieces4 ,marshmallow ,cake cup butter #a cups sugar cup milk #b cups flour #c teaspoons baking powder teaspoon cream of tartar ,whites #e eggs #a teaspoon vanilla ,follow recipe for mixing butter cakes4 ,bake in shallow pans1 and put ,marshmallow ,cream between the layers and on the top4 ,fig clair cup butter 7scant7 #a cup sugar cup milk #a cups flour #c teaspoons baking powder ,whites #d eggs teaspoon vanilla ,follow recipe for mixing butter cakes4 ,bake in shallow pans1 put between layers ,fig ,filling1 and sprinkle top with powdered sugar4 ,banana ,cake ,mix and bake ,fig clair mixture2 put between layers ,white ,mountain ,cream covered with thin slices of banana1 and frost the top4 ,this should be eaten the day it is made4 ,bride's ,cake cup butter #a cups sugar ,whites six eggs cup milk #b cups flour #c teaspoons baking powder teaspoon cream of tartar teaspoon almond extract ,follow recipe for mixing butter cakes4 ,bake forty-five to fifty minutes in deep1 narrow pans4 ,cover with white frosting4 ,ice ,cream ,cake cup butter #b cups sugar #a cup milk #c cups flour #d teaspoons baking powder ,whites #d eggs ,vanilla ,follow recipe for mixing butter cakes4 ,bake in layers1 and put between layers and on top ,ice ,cream ,frosting4 ,light ,fruit ,cake ,to ,fig clair mixture add one-half cup raisins seeded and cut in pieces1 two ounces citron thinly sliced and cut in strips1 and one-third cup walnut meat cut in pieces4 ,in making mixture1 reserve one tablespoon flour to use for dredging fruit4 ,white ,nut ,cake cup butter #a cups sugar ,whites #h eggs cup milk #b cups flour teaspoon cream of tartar #c teaspoons baking powder #a cup walnut meat cut in pieces ,follow recipe for mixing butter cakes4 ,this mixture makes two loaves4 ,golden ,cake cup butter cup sugar #a teaspoon orange extract ,yolks #e eggs cup milk cup flour #a teaspoons baking powder ,cream the butter1 add sugar gradually1 and yolks of eggs beaten until thick and lemon-colored1 and extract4 ,mix and sift flour and baking powder1 and add alternately with milk to first mixture4 ,omit orange extract1 add one-half cup nut meat cut in small pieces1 and bake in individual tins4 ,mocha ,cakes ,bake a sponge cake mixture in sheets4 ,shape in small rounds1 and cut in three layers4 ,put layers together with a thin coating of frosting4 ,spread frosting around sides and roll in shredded cocoanut4 ,ornament top with frosting forced through a pastry bag and tube1 using the rose tube4 ,begin at centre of top and coil frosting around until surface is covered4 ,garnish centre of top with a candied cherry4 ,frosting4 ,wash one-third cup butter1 add one cup powdered sugar gradually1 and beat until creamy4 ,then add one cup ,cream ,filling which has been cooled4 ,flavor with one-half teaspoon vanilla and one and one-half squares melted chocolate4 ,this frosting is sometimes colored pink1 yellow1 green1 or lavender1 and flavored with rose1 vanilla1 or a combination of almond and vanilla4 ,large ,mocha ,cakes are baked in two round layer cake tins1 each cake being cut in two layers4 ,layers are put together as small cakes4 ,the top is spread smoothly with frosting1 then ornamented with large pieces of candied fruits arranged in a design1 and frosting forced through pastry bag and tube4 ,cream ,cakes cup butter #a cup boiling water #d eggs #a cup flour ,pour butter and water in saucepan and place on front of range4 ,as soon as boiling-point is reached1 add flour all at once1 and stir vigorously4 ,remove from fire as soon as mixed1 and add unbeaten eggs one at a time1 beating1 until thoroughly mixed1 between the addition of eggs4 ,drop by spoonfuls on a buttered sheet1 one and one-half inches apart1 shaping with handle of spoon as nearly circular as possible1 having mixture slightly piled in centre4 ,bake thirty minutes in a moderate oven4 ,with a sharp knife make a cut in each large enough to admit of ,cream ,filling4 ,this recipe makes eighteen small cream cakes4 ,for flavoring cream filling use lemon extract4 ,if cream cakes are removed from oven before being thoroughly cooked1 they will fall4 ,if in doubt1 take one from oven1 and if it does not fall1 this is sufficient proof that others are cooked4 ,french ,cream ,cakes ,fill ,cream ,cakes with ,cream ,sauce ,i4 ,french ,strawberry ,cream ,cakes ,shape cream cake mixture oblong1 making twelves cakes4 ,split1 and fill with ,strawberry ,cream ,filling4 clairs ,shape cream cake mixture four and one-half inches long by one inch wide1 by forcing through a pastry bag and tube4 ,bake twenty-five minutes in a moderate oven4 ,split1 and fill with vanilla1 coffee1 or chocolate cream filling4 ,frost with ,confectioners' ,frosting to which is added one-third cup melted ,fondant1 dipping top of clairs in frosting while it is hot4 ,lemon ,queens lb4 butter lb4 sugar ,grated rind #a lemon tablespoon lemon juice ,yolks #d eggs #e ozs4 flour teaspoon salt teaspoon soda 7scant7 ,whites #d eggs ,cream the butter1 add sugar gradually1 and continue beating4 ,then add grated rind1 lemon juice1 and yolks of eggs beaten until thick and lemon-colored4 ,mix and sift soda1 salt1 and flour2 add to first mixture and beat thoroughly4 ,add whites of eggs beaten stiff4 ,bake from twenty to twenty-five minutes in small tins4 ,queen ,cake cup butter #b cups flour 7scant7 teaspoon soda ,whites #f eggs #a cups powdered sugar #a teaspoons lemon juice ,cream the butter1 add flour gradually1 mixed and sifted with soda1 then add lemon juice4 ,beat whites of eggs until stiff2 add sugar gradually1 and combine the mixtures4 ,bake fifty minutes in a long shallow pan4 ,cover with ,opera ,caramel ,frosting4 ,pound ,cake #a lb4 butter #a lb4 sugar ,yolks #aj eggs ,whites #aj eggs #a lb4 flour teaspoon mace #b tablespoons brandy ,cream the butter1 add sugar gradually1 and continue beating2 then add yolks of eggs beaten until thick and lemon-colored1 whites of eggs beaten until stiff and dry1 flour1 mace1 and brandy4 ,beat vigorously five minutes4 ,bake in a deep pan one and one-fourth hours in a slow oven2 or if to be used for fancy ornamented cakes1 bake thirty to thirty-five minutes in a dripping-pan4 ,new ,york ,gingerbread #a cup butter 7scant7 #a cups flour #b tablespoons yellow ginger #e eggs #a cups powdered sugar #a teaspoon baking powder ,cream the butter1 and add flour gradually1 mixed and sifted with ginger4 ,beat the yolks of the eggs until thick and lemon-colored1 and add sugar gradually4 ,combine mixtures1 add whites of eggs1 beaten until stiff1 and sift over baking powder4 ,beat thoroughly1 turn into a buttered deep cake pan1 and bake one hour in a moderate oven4 ,newport ,pound ,cake ,make same as ,new ,york ,gingerbread1 omitting ginger1 and substituting one teaspoon vanilla extract4 ,christmas ,cakes ,bake ,newport ,pound ,cake in golden-rod pans1 cut in fourths crosswise1 spread with ,ice ,cream ,frosting1 and garnish with green leaves1 made from ornamental frosting1 and round red candies to imitate berries4 ,ginger ,pound ,cakes ,cream one half pound butter and add gradually one-half pound sugar1 continuing the beating4 ,add three-fourths pound flour1 mixed and sifted with two teaspoons baking powder alternately with four eggs beaten until thick and lemon-colored2 then add one-half pound ,canton ginger cut in small pieces4 ,bake in small buttered and floured individual cake pans in a slow oven4 ,cover with ,white ,mountain ,cream 7see p4 #ebh74 ,molasses ,pound ,cake cup butter cup sugar #b eggs cup milk cup molasses #b cups flour teaspoon soda #a teaspoon cinnamon teaspoon allspice teaspoon clove teaspoon mace cup raisins1 seeded and cut in pieces cup citron1 thinly sliced and cut in strips ,cream the butter1 add sugar gradually1 eggs well beaten1 and milk and molasses4 ,mix and sift flour with soda and spices1 and add to first mixture1 then add fruit4 ,bake in small buttered tins from twenty-five to thirty minutes in a moderate oven4 ,this recipe makes twenty-four little cakes4 ,english ,fruit ,cake #a lb4 butter #a lb4 light brown sugar #i eggs #a lb4 flour #b teaspoons mace #b teaspoons cinnamon #a teaspoon soda #b tablespoons milk #c lbs4 currants #b lbs4 raisins1 seeded and finely chopped lb4 almonds1 blanched and shredded #a lb4 citron1 thinly sliced and cut in strips ,cream the butter1 add sugar gradually1 and beat thoroughly4 ,separate yolks from whites of eggs2 beat yolks until thick and lemon-colored1 whites until stiff and dry1 and add to first mixture4 ,then add milk1 fruit1 nuts1 and flour mixed and sifted with mace1 cinnamon1 and soda4 ,put in buttered deep pans1 cover with buttered paper1 steam three hours1 and bake one and one half hours in a slow oven1 or bake four hours in a very slow oven4 ,rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming4 ,wedding ,cake ,i #a lb4 butter #a lb4 sugar #ab eggs #a lb4 flour #b teaspoons cinnamon ,nutmeg teaspoon each ,allspice ,mace teaspoon clove #c lbs4 raisins1 seeded and cut in pieces #a lb4 currants #a lb4 citron1 thinly sliced and cut in strips #a lb4 figs1 finely chopped cup brandy #b tablespoons lemon juice ,cream the butter1 add sugar gradually1 and beat thoroughly4 ,separate yolks from whites of eggs1 beat yolks until thick and lemon-colored1 whites until stiff and dry1 and add to first mixture4 ,add flour 7excepting one-third cup1 which should be reserved to dredge fruit7 mixed and sifted with spices1 brandy1 and lemon juice4 ,then add fruit1 except citron1 dredged with reserved flour4 ,dredge citron with flour and put in layers between cake mixture when putting in the pan4 ,bake same as ,english ,fruit ,cake4 ,wedding ,cake ,,ii #a lb4 butter #a lb4 brown sugar #ab eggs #a cup molasses #a lb4 flour #d teaspoons cinnamon #d teaspoons allspice #a teaspoons mace #a nutmeg1 grated teaspoon soda #c lbs4 raisins1 seeded and cut in pieces #b lbs4 ,sultana raisins #a lbs4 citron1 thinly sliced and cut in strips #a lb4 currants preserved lemon rind preserved orange rind #a cup brandy #d squares chocolate1 melted #a tablespoon hot water ,cream the butter1 add sugar gradually1 and beat thoroughly4 ,separate yolks from whites of eggs1 and beat yolks until thick and lemon-colored4 ,add to first mixture1 then add flour 7excepting one-third cup1 which should be reserved to dredge fruit71 mixed and sifted with spices1 fruit dredged with flour1 lemon rind and orange rind finely chopped1 brandy1 chocolate1 and whites of eggs beaten until stiff and dry4 ,just before putting into pans1 add soda dissolved in hot water4 ,cover pans with buttered paper1 and steam four hours4 ,finish cooking by leaving in a warm oven over night4 ,imperial ,cake lb4 butter lb4 sugar ,yolks #e eggs ,whites #e eggs ,grated rind lemon #b teaspoons lemon juice lb4 raisins1 seeded and cut in pieces cup walnut meat1 broken in pieces lb4 flour teaspoon soda ,mix same as ,pound ,cake1 adding raisins dredged with flour1 and nuts at the last4 ,,chapter ,,xxxii ,,cake ,,fillings ,,and ,,frostings ,cream ,filling cup sugar cup flour teaspoon salt #b eggs #b cups scalded milk #a teaspoon vanilla or teaspoon lemon extract ,mix dry ingredients1 add eggs slightly beaten1 and pour on gradually scalded milk4 ,cook fifteen minutes in double boiler1 stirring constantly until thickened1 afterwards occasionally4 ,cool and flavor4 ,chocolate ,cream ,filling ,put one and one-fourth squares ,baker's chocolate in a saucepan and melt over hot water4 ,add to ,cream ,filling1 using in making one cup sugar in place of seven-eighths cup4 ,coffee ,cream ,filling ,flavor ,cream ,filling with one and one-half tablespoons coffee extract4 ,french ,cream ,filling cup thick cream cup milk cup powdered sugar ,white one egg teaspoon vanilla ,dilute cream with milk and beat until stiff1 using ,dover egg-beater4 ,add sugar1 white of egg beaten until stiff1 and vanilla4 ,strawberry ,filling #a cup thick cream cup sugar ,white #a egg cup strawberries teaspoon vanilla ,beat cream until stiff1 using ,dover egg-beater1 add sugar1 white of egg beaten until stiff1 strawberries mashed1 and vanilla4 ,lemon ,filling #a cup sugar #b tablespoons flour ,grated rind #b lemons cup lemon juice #a egg #a teaspoon butter ,mix sugar and flour1 add grated rind1 lemon juice1 and egg slightly beaten4 ,put butter in saucepan2 when melted1 add mixture1 and stir constantly until boiling-point is reached4 ,care must be taken that mixture does not adhere to bottom of saucepan4 ,cool before spreading4 ,orange ,filling cup sugar #b tablespoons flour ,grated rind orange cup orange juice tablespoon lemon juice #a egg slightly beaten #a teaspoon butter ,mix ingredients in order given4 ,cook ten minutes in double boiler1 stirring constantly4 ,cool before spreading4 ,chocolate ,filling #b squares chocolate #a cup powdered sugar #c tablespoons milk ,yolk #a egg teaspoon vanilla ,melt chocolate over hot water1 add one-half the sugar1 and milk2 add remaining sugar1 and yolk of egg2 then cook in double boiler until it thickens1 stirring constantly at first1 that mixture may be perfectly smooth4 ,cool slightly1 flavor1 and spread4 ,nut or ,fruit ,filling ,to ,white ,mountain ,cream add chopped walnuts1 almonds1 figs1 dates1 or raisins1 separately or in combination4 ,cocoanut ,filling ,whites #b eggs ,fresh grated cocoanut ,powdered sugar ,beat whites of eggs on a platter with a fork until stiff4 ,add enough powdered sugar to spread4 ,spread over cake1 sprinkle thickly with cocoanut4 ,use for layer cake1 having filling between and on top4 ,lemon ,cocoanut ,cream ,juice and grated rind #a lemon #a cup powdered sugar ,yolks #b eggs #a cup shredded cocoanut ,mix lemon juice and rind with sugar and yolks of eggs slightly beaten2 cook ten minutes in double boiler1 stirring constantly2 then add cocoanut4 ,cool1 and use as a filling for ,corn-starch ,cake1 or any cake made from the whites of eggs4 ,fig ,filling lb4 figs1 finely chopped cup sugar cup boiling water #a tablespoon lemon juice ,mix ingredients in the order given and cook in double boiler until thick enough to spread4 ,spread while hot4 ,figs may be chopped quickly by forcing through a meat chopper1 stirring occasionally4 ,marshmallow ,paste cup sugar cup milk lb4 marshmallows #b tablespoons hot water teaspoon vanilla ,put sugar and milk in a saucepan1 heat slowly to boiling-point without stirring1 and boil six minutes4 ,break marshmallows in pieces and melt in double boiler1 add hot water1 and cook until mixture is smooth1 then add hot syrup gradually1 stirring constantly4 ,beat until cool enough to spread1 then add vanilla4 ,this may be used for both filling and frosting4 ,pistachio ,paste ,to ,marshmallow ,paste add a few drops extract of almond1 one-third cup pistachio nuts blanched and chopped1 and leaf green to color4 ,use same as ,marshmallow ,paste4 ,prune ,almond ,filling ,to ,white ,mountain ,cream 7see p4 #ebh7 add one-half cup selected prunes1 stoned and cut in pieces1 and one-third cup almonds blanched and chopped4 ,confectioners' ,frosting #b tablespoons boiling water or cream ,confectioners' sugar ,flavoring ,to liquid add enough sifted sugar to make of right consistency to spread2 then add flavoring4 ,fresh fruit juice may be used in place of boiling water4 ,this is a most satisfactory frosting1 and is both easily and quickly made4 ,orange ,frosting ,grated rind #a orange #a teaspoon brandy teaspoon lemon juice #a tablespoon orange juice ,yolk #a egg ,confectioners' sugar ,add rind to brandy and fruit juices2 let stand fifteen minutes4 ,strain1 and add gradually to yolk of egg slightly beaten4 ,stir in confectioners' sugar until of right consistency to spread4 ,gelatine ,frosting #b tablespoons boiling water teaspoon granulated gelatine cup confectioners' sugar teaspoon vanilla ,dissolve gelatine in boiling water4 ,add sugar and flavoring and beat until of right consistency to spread4 ,crease in squares when slightly hardened4 ,plain ,frosting ,white #a egg #b teaspoons cold water cup confectioners' sugar teaspoon vanilla or tablespoon lemon juice ,beat white of egg until stiff2 add water and sugar4 ,beat thoroughly1 then add flavoring4 ,use more sugar if needed4 ,spread with a broad-bladed knife4 ,chocolate ,frosting ,i #a squares chocolate cup scalded cream ,few grains salt ,yolk #a egg teaspoon melted butter ,confectioners' sugar teaspoon vanilla ,melt chocolate over hot water1 add cream gradually1 salt1 yolk of egg1 and butter4 ,stir in confectioners' sugar until of right consistency to spread2 then add flavoring4 ,chocolate ,frosting ,,ii #a cups sugar cup hot water #d squares chocolate1 melted teaspoon vanilla ,boil sugar and water1 without stirring1 until syrup will thread when dropped from tip of spoon4 ,pour syrup gradually on melted chocolate1 and continue beating until of right consistency to spread2 then add flavoring4 ,chocolate ,frosting ,,iii #b squares chocolate #a teaspoon butter #c tablespoons hot water ,confectioners' sugar teaspoon vanilla ,melt chocolate over boiling water1 add butter and hot water4 ,cool1 and add sugar to make of right consistency to spread4 ,flavor with vanilla4 ,white ,mountain ,cream #a cup sugar cup boiling water ,white #a egg #a teaspoon vanilla or tablespoon lemon juice ,put sugar and water in saucepan1 and stir to prevent sugar from adhering to saucepan2 heat gradually to boiling-point1 and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork4 ,pour syrup gradually on beaten white of egg1 beating mixture constantly1 and continue beating until of right consistency to spread2 then add flavoring and pour over cake1 spreading evenly with back of spoon4 ,crease as soon as firm4 ,if not beaten long enough1 frosting will run2 if beaten too long1 it will not be smooth4 ,frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water4 ,this frosting is soft inside1 and has a glossy surface4 ,if frosting is to be ornamented with nuts or candied cherries1 place them on frosting as soon as spread4 ,ice ,cream ,frosting #b cups sugar #f tablespoons water ,whites #b eggs teaspoon vanilla ,follow directions for ,white ,mountain ,cream4 ,boiled ,frosting #a cup sugar cup water ,whites #b eggs #a teaspoon vanilla1 or tablespoon lemon juice ,make same as ,white ,mountain ,cream4 ,this frosting1 on account of the larger quantity of egg1 does not stiffen so quickly as ,white ,mountain ,cream1 therefore is more successfully made by the inexperienced4 ,boiled ,chocolate ,frosting ,to ,white ,mountain ,cream or ,boiled ,frosting add one and one half squares melted chocolate as soon as syrup is added to whites of eggs4 ,brown ,frosting ,make same as ,boiled ,frosting1 using brown sugar in place of white sugar4 ,maple ,sugar ,frosting #a lb4 soft maple sugar cup boiling water ,whites #b eggs ,break sugar in small pieces1 put in saucepan with boiling water1 and stir occasionally until sugar is dissolved4 ,boil without stirring until syrup will thread when dropped from tip of spoon4 ,pour syrup gradually on beaten whites1 beating mixture constantly1 and continue beating until of right consistency to spread4 ,cream ,maple ,sugar ,frosting #a lb4 soft maple sugar #a cup cream ,break sugar in small pieces1 put in saucepan with cream1 and stir occasionally until sugar is dissolved4 ,boil without stirring until a ball can be formed when mixture is tried in cold water4 ,beat until of right consistency to spread4 ,milk ,frosting #a cups sugar cup milk #a teaspoon butter teaspoon vanilla ,put butter in saucepan2 when melted1 add sugar and milk4 ,stir1 to be sure that sugar does not adhere to saucepan1 heat to boiling-point1 and boil without stirring thirteen minutes4 ,remove from fire1 and beat until of right consistency to spread2 then add flavoring and pour over cake1 spreading evenly with back of spoon4 ,crease as soon as firm4 ,caramel ,frosting ,i ,make same as ,milk ,frosting1 adding one and one-half squares melted chocolate as soon as boiling-point is reached1 and flavoring with one-eighth teaspoon cinnamon4 ,caramel ,frosting ,,ii #a cups sugar cup grated maple sugar cup butter cup cream ,mix ingredients and boil thirteen minutes4 ,beat until of right consistency to spread4 ,nut ,caramel ,frosting #a cups brown sugar cup water cup white sugar ,whites #b eggs #a teaspoon vanilla cup ,english walnut meats1 broken in pieces ,boil sugar and water as for ,white ,mountain ,cream4 ,pour gradually1 while beating constantly1 on beaten whites of eggs1 and continue the beating until mixture is nearly cool4 ,set pan containing mixture in pan of boiling water1 and cook over range1 stirring constantly1 until mixture becomes granular around edge of pan4 ,remove from pan of hot water and beat1 using a spoon1 until mixture will hold its shape4 ,add nuts and vanilla1 pour on cake1 and spread with back of spoon1 leaving a rough surface4 ,opera ,caramel ,frosting #a cups brown sugar cup thin cream tablespoon butter ,boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in cold water4 ,it takes about forty minutes for boiling4 ,beat until of right consistency to spread4 ,chocolate ,fudge ,frosting #a tablespoons butter cup unsweetened powdered cocoa #a cups confectioners' sugar ,few grains salt cup milk teaspoon vanilla ,melt butter1 add cocoa1 sugar1 salt1 and milk4 ,heat to boiling-point1 and boil about eight minutes4 ,remove from fire and beat until creamy4 ,add vanilla and pour over cake4 ,mocha ,frosting cup butter #a cups confectioners' sugar #a tablespoon breakfast cocoa ,coffee infusion ,cream butter1 and add sugar gradually1 continuing the beating2 then add cocoa and coffee infusion1 drop by drop1 until of right consistency to spread or force through a pastry bag and tube4 ,fondant ,icing ,the mixture in which small cakes are dipped for icing is fondant1 the recipe for which may be found in chapter on ,confections4 ,cakes for dipping must first be glazed4 ,to ,glaze ,cakes4 ,beat white of one egg slightly1 and add one tablespoon powdered sugar4 ,apply with a brush to top and sides of cakes4 ,after glazing1 cakes should stand over night before dipping4 ,to ,dip ,cakes4 ,melt fondant over hot water1 and color and flavor as desired4 ,stir1 to prevent crust from forming on top4 ,take cake to be dipped on a three-tined fork and lower in fondant three-fourths the depth of cake4 ,remove from fondant1 invert1 and slip from fork to a board4 ,decorate with ornamental frosting and nut meat1 candied cherries1 angelica1 or candied violets4 ,for small ornamented cakes1 pound cake mixture is baked a little more than one inch thick in shallow pans1 and when cool cut in squares1 diamonds1 triangles1 circles1 crescents1 etc4 ,marshmallow ,frosting ,melt one cup white fondant2 add the white of one egg beaten until stiff1 and stir over the fire two minutes4 ,remove from range1 and beat until of right consistency to spread4 ,flavor with one-fourth teaspoon water white vanilla4 ,this is a most delicious frosting for chocolate cake1 but will never spread perfectly smooth4 ,ornamental ,frosting ,i #b cups sugar #a cup water ,whites #c eggs teaspoon tartaric acid ,boil sugar and water until syrup when dropped from tip of spoon forms a long thread4 ,pour syrup gradually on beaten whites of eggs1 beating constantly2 then add acid and continue beating4 ,when stiff enough to spread1 put a thin coating over cake4 ,beat remaining frosting until cold and stiff enough to keep in shape after being forced through a pastry tube4 ,after first coating on cake has hardened1 cover with a thicker layer1 and crease for cutting4 ,if frosting is too stiff to spread smoothly1 thin with a few drops of water4 ,with a pastry bag and variety of tubes1 cake may be ornamented as desired4 ,ornamental ,frosting ,,ii ,whites #c eggs #a tablespoon lemon juice ,confectioners' sugar1 sifted ,put eggs in a large bowl1 add two tablespoons sugar1 and beat three minutes1 using a perforated wooden spoon4 ,repeat until one and one-half cups sugar are used4 ,add lemon juice gradually1 as mixture thickens4 ,continue adding sugar by spoonfuls1 and beating until frosting is stiff enough to spread4 ,this may be determined by taking up some of mixture on back of spoon1 and with a case knife making a cut through mixture2 if knife makes a clean cut and frosting remains parted1 it is of right consistency4 ,spread cake thinly with frosting2 when this has hardened1 put on a thicker layer1 having mixture somewhat stiffer than first coating1 and then crease for cutting4 ,to remaining frosting add enough more sugar1 that frosting may keep in shape after being forced through a pastry bag and tube4 ,with a pastry bag and variety of tubes1 cake may be ornamented as desired4 ,illustration3 ,,cake ,,frosted ,,for ,,st4 ,,valentine',s ,,day ,,for ,,the ,,use ,,of ,,mocha ,,frosting4--,page #eca4 ,illustration3 ,,ornamental ,,frosted ,,cake4--,page #ecb4 ,illustration3 ,,dipped ,,walnuts4--,page #edf4 ,illustration3 ,,bonbons4--,page #ede4 ,,chapter ,,xxxiii ,,fancy ,,cakes ,,and ,,confections ,almond paste for making macaroons and small fancy cakes may be bought of dealers who keep confectioners' supplies1 although sometimes a resident baker or confectioner will sell a small quantity4 ,almond paste is put up in five-pound tin pails1 and retails for one and one-half dollars per pail4 ,during the cold weather it will keep after being opened for a long time4 ,macaroons lb4 almond paste ,whites #c eggs lb4 powdered sugar ,work together almond paste and sugar on a smooth board or marble slab4 ,then add whites of eggs gradually1 and work until mixture is perfectly smooth4 ,confectioners at first use the hand1 afterwards a palette knife1 which is not only of use for mixing but for keeping board clean4 ,shape1 using a pastry bag and tube1 on a tin sheet covered with buttered paper1 one-half inch apart2 or drop mixture from tip of spoon in small piles4 ,macaroon mixture is stiff enough to hold its shape1 but in baking spreads4 ,bake fifteen to twenty minutes in a slow oven4 ,if liked soft1 they should be slightly baked4 ,after removing from oven1 invert paper1 and wet with a cloth wrung out of cold water1 when macaroons will easily slip off4 ,almond ,macaroons ,sprinkle ,macaroons1 before baking1 with almonds blanched and shredded1 or chopped4 ,crescents lb4 almond paste #b ozs4 confectioners' sugar ,white #a small egg ,almonds1 blanched and finely chopped ,mix same as ,macaroons4 ,shape mixture1 which is quite soft1 in a long roll4 ,cut pieces from roll three-fourths inch long4 ,roll each separately in chopped nuts1 at the same time shaping to form a crescent4 ,bake twenty minutes on a buttered tin sheet in a slow oven4 ,cool1 and frost with ,confectioners' ,frosting1 made thin enough to apply with a brush1 and flavored with lemon juice until quite acid4 ,other nuts may be used in place of almonds4 ,cinnamon ,bars #aj ozs4 almond paste #e ozs4 confectioners' sugar ,white #a egg teaspoon cinnamon ,mix same as ,macaroons4 ,dredge a board with sugar1 knead mixture slightly1 and shape in a long roll4 ,pat1 and roll one-fourth inch thick1 using a rolling-pin4 ,after rolling the piece should be four inches wide4 ,spread with frosting made of white of one egg and two-thirds cup confectioners' sugar beaten together until stiff enough to spread4 ,cut in strips four inches long by three-fourths inch wide4 ,this must be quickly done1 as a crust soon forms over frosting4 ,to accomplish this1 use two knives1 one placed through mixture where dividing line is to be made1 and the other used to make a clean sharp cut on both sides of first knife4 ,knives should be kept clean by wiping on a damp cloth4 ,remove strips as soon as cut1 to a tin sheet1 greased with lard and then floured4 ,bake twenty minutes on centre grate in a slow oven4 ,horseshoes ,use ,cinnamon ,bar mixture4 ,cover with frosting colored with fruit red4 ,cut in strips six inches long by one-half inch wide4 ,as soon as cut1 shape quickly1 at the same time carefully1 in form of horseshoes4 ,bake same as ,cinnamon ,bars4 ,when cool1 make eight dots with chocolate frosting to represent nails4 ,cocoanut ,cakes ,i lb4 fresh grated cocoanut ,whites #a eggs #f ozs4 sugar and glucose1 using one mixing-spoon glucose ,german ,confectioner ,cook cocoanut1 sugar1 and glucose in double boiler until mixture clings to spoon1 add whites of eggs1 stir vigorously1 and cook until mixture feels sticky when tried between the fingers4 ,spread in a wet pan1 cover with wet paper1 and chill on ice4 ,shape in small balls1 first dipping hands in cold water4 ,bake twenty minutes in a slow oven on a tin sheet greased with white wax4 ,cocoanut ,cakes ,,ii #a lb4 fresh grated cocoanut lb4 sugar ,whites #b eggs ,cook1 shape1 and bake same as ,cocoanut ,cakes ,i4 ,stuffed ,dates ,i ,make a cut the entire length of dates and remove stones4 ,fill cavities with castanea nuts1 ,english walnuts1 or blanched almonds1 and shape in original form4 ,roll in granulated sugar4 ,pile in rows on a small plate covered with a doily4 ,if castanea nuts are used1 with a sharp knife cut off the brown skin which lies next to shell4 ,stuffed ,dates ,,ii ,remove stones from dates and fill cavities with ,neufchtel cheese4 ,salted ,almonds ,i ,blanch one-fourth pound ,jordan almonds and dry on a towel4 ,put one-third cup olive oil in a very small saucepan4 ,when hot1 put in one-fourth of the almonds and fry until delicately browned1 stirring to keep almonds constantly in motion4 ,remove with a spoon or small skimmer1 taking up as little oil as possible4 ,drain on brown paper and sprinkle with salt2 repeat until all are fried4 ,it may be necessary to remove some of the salt by wiping nuts with a napkin4 ,salted ,almonds ,,ii ,prepare almonds as for ,salted ,almonds ,i4 ,fry in one-third cup fat1 using half lard and half clarified butter or all cocoanut butter4 ,drain1 and sprinkle with salt4 ,salted ,peanuts ,in buying peanuts for salting1 get those which have not been roasted4 ,remove skins and fry same as ,salted ,almonds ,i or ,,ii4 ,salted ,pecans ,shelled pecans may be bought by the pound1 which is much the best way when used for salting1 as it is difficult to remove the nut meat without breaking4 ,fry same as salted ,almonds ,i or ,,ii4 ,care must be taken that they do not remain in fat too long2 having a dark skin1 color does not determine when they are sufficiently cooked4 ,parisian ,sweets #a lb4 figs #a lb4 dates #a lb4 ,english walnut meat ,confectioners' sugar ,pick over and remove stems from figs and stones from dates4 ,mix fruit with walnut meat1 and force through a meat chopper4 ,work1 using the hands1 on a board dredged with confectioners' sugar1 until well blended4 ,roll to one-fourth inch thickness1 using confectioners' sugar for dredging board and pin4 ,shape with a small round cutter1 first dipped in sugar1 or cut with a sharp knife in three-fourth inch squares4 ,roll each piece in confectioners' sugar1 and shake to remove superfluous sugar4 ,pack in layers in a tin box1 putting paper between each layer4 ,these confections may be used at dinner in place of bonbons or ginger chips4 ,a combination of nut meat 7walnut1 almond1 and filbert7 may be used in equal proportions4 ,sugared ,popped ,corn #b quarts popped corn #b tablespoons butter #b cups brown sugar cup water ,put butter in saucepan1 and when melted add sugar and water4 ,bring to boiling-point1 and let boil sixteen minutes4 ,pour over corn1 and stir until every kernel is well coated with sugar4 ,molasses ,candy #b cups ,porto ,rico molasses cup sugar #c tablespoons butter #a tablespoon vinegar ,an iron kettle with a rounding bottom 7,scotch kettle7 or copper kettle is best for candy making4 ,if one has no copper kettle1 a granite kettle is best for sugar candies4 ,put butter in kettle1 place over fire1 and when melted1 add molasses and sugar4 ,stir until sugar is dissolved4 ,during the first of the boiling stirring is unnecessary1 but when nearly cooked1 it should be constantly stirred4 ,boil until1 when tried in cold water1 mixture will become brittle4 ,add vinegar just before taking from fire4 ,pour into a well buttered pan4 ,when cool enough to handle1 pull until porous and light-colored1 allowing candy to come in contact with tips of fingers and thumbs1 not to be squeezed in the hand4 ,cut in small pieces1 using large shears or a sharp knife1 and then arrange on slightly buttered plates to cool4 ,velvet ,molasses ,candy #a cup molasses #c cups sugar #a cup boiling water #c tablespoons vinegar teaspoon cream of tartar cup melted butter teaspoon soda ,put first four ingredients in kettle placed over front of range4 ,as soon as boiling-point is reached1 add cream of tartar4 ,boil until1 when tried in cold water1 mixture will become brittle4 ,stir constantly during last part of cooking4 ,when nearly done1 add butter and soda4 ,pour into a buttered pan and pull same as ,molasses ,candy4 ,while pulling1 add one teaspoon vanilla1 one-half teaspoon lemon extract1 few drops oil of peppermint1 or few drops oil of wintergreen4 ,buttercups #b cups molasses #a cup sugar cup boiling water #b tablespoons butter teaspoon cream of tartar ,fondant flavored with vanilla ,boil ingredients 7except fondant7 until1 when tried in cold water1 a firm ball may be formed in the fingers1 not stirring until the last few minutes of cooking4 ,pour on a buttered platter1 and when cool enough to handle1 pull until light-colored4 ,shape on a floured board1 having strip wide enough to enclose a roll of fondant one inch in diameter4 ,place fondant on candy1 bring edges of candy together1 and press firmly over fondant4 ,with both hands pull candy into a long strip4 ,cut in small pieces2 each piece will consist of fondant encircled with molasses candy4 ,care must be taken that candy is not cooked too long1 as it should be soft rather than brittle4 ,vinegar ,candy #b cups sugar cup vinegar #b tablespoons butter ,put butter into kettle2 when melted1 add sugar and vinegar4 ,stir until sugar is dissolved1 afterwards occasionally4 ,boil until1 when tried in cold water1 mixture will become brittle4 ,turn on a buttered platter to cool4 ,pull1 and cut same as ,molasses ,candy4 ,ice ,cream ,candy #c cups sugar teaspoon cream of tartar cup boiling water tablespoon vinegar ,boil ingredients together without stirring1 until1 when tried in cold water1 mixture will become brittle4 ,turn on a well buttered platter to cool4 ,as edges cool1 fold towards centre4 ,as soon as it can be handled1 pull until white and glossy4 ,while pulling1 flavor as desired1 using vanilla1 orange extract1 coffee extract1 oil of sassafras1 or melted chocolate4 ,cut in sticks or small pieces4 ,butter ,scotch #a cup sugar cup molasses #a tablespoon vinegar #b tablespoons boiling water cup butter ,boil ingredients together until1 when tried in cold water1 mixture will become brittle4 ,turn into a well buttered pan2 when slightly cool1 mark with a sharp-pointed knife in squares4 ,this candy is much improved by cooking a small piece of vanilla bean with other ingredients4 ,butter ,taffy #b cups light brown sugar cup molasses #b tablespoons vinegar #b tablespoons water teaspoon salt cup butter #b teaspoons vanilla ,boil first five ingredients until1 when tried in cold water mixture will become brittle4 ,when nearly done1 add butter1 and just before turning into pan1 vanilla4 ,cool1 and mark in squares4 ,horehound ,candy square inch pressed horehound #b cups boiling water #c cups sugar teaspoon cream of tartar ,pour boiling water over horehound which has been separated in pieces2 let stand one minute1 then strain through double cheese-cloth4 ,put into a granite kettle with remaining ingredients1 and boil until1 when tried in cold water1 mixture will become brittle4 ,turn into a buttered pan1 cool slightly1 then mark in small squares4 ,small square packages of horehound may be bought for five cents4 ,chocolate ,caramels #b tablespoons butter #b cups molasses #a cup brown sugar cup milk #c squares chocolate #a teaspoon vanilla ,put butter into kettle2 when melted1 add molasses1 sugar1 and milk4 ,stir until sugar is dissolved1 and when boiling-point is reached1 add chocolate1 stirring constantly until chocolate is melted4 ,boil until1 when tried in cold water1 a firm ball may be formed in the fingers4 ,add vanilla just after taking from fire4 ,turn into a buttered pan1 cool1 and mark in small squares4 ,nut ,chocolate ,caramels ,to ,chocolate ,caramels add the meat from one pound ,english walnuts broken in pieces1 or one-half pound almonds blanched and chopped4 ,rich ,chocolate ,caramels #b tablespoons butter cup milk cup sugar #a cup molasses #d squares chocolate #a cup walnut meats1 broken in pieces #b teaspoons vanilla ,put butter in saucepan and when melted add milk1 sugar and molasses4 ,when boiling-point is reached add chocolate1 and cook until brittle when tried in cold water1 stirring occasionally to prevent mixture from adhering to pan4 ,remove from fire1 beat three minutes1 add nut meats and vanilla1 and turn into a buttered pan4 ,when cold cut in squares and wrap in paraffine paper4 ,peanut ,nougat #a lb4 sugar #a quart peanuts ,shell1 remove skins1 and finely chop peanuts4 ,sprinkle with one-fourth teaspoon salt4 ,put sugar in a perfectly smooth granite saucepan1 place on range1 and stir constantly until melted to a syrup1 taking care to keep sugar from sides of pan4 ,add nut meat1 pour at once into a warm buttered tin1 and mark in small squares4 ,if sugar is not removed from range as soon as melted1 it will quickly caramelize4 ,nut ,bar ,cover the bottom of a buttered shallow pan with one and one-third cups nut meat 7castaneas1 ,english walnuts1 or almonds7 cut in quarters4 ,pour over one pound sugar1 melted as for ,peanut ,nougat4 ,mark in bars4 ,french ,nougat lb4 confectioners' sugar lb4 almonds1 blanched and finely chopped ,confectioners' chocolate ,put sugar in a saucepan1 place on range1 and stir constantly until melted2 add almonds1 and pour on an oiled marble4 ,fold mixture as it spreads with a broad-bladed knife1 keeping it constantly in motion4 ,divide in four parts1 and as soon as cool enough to handle shape in long rolls about one-third inch in diameter1 keeping rolls in motion until almost cold4 ,when cold1 snap in pieces one and one-half inches long4 ,this is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping4 ,melt confectioners' chocolate over hot water1 beat with a fork until light and smooth1 and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper1 drawing dipper through top of each the entire length1 thus leaving a ridge4 ,chocolate best adapted for dipping bonbons and confections must be bought where confectioners' supplies are kept4 ,nougatine ,drops ,drop ,french ,nougat mixture from the tip of a spoon on an oiled marble very soon after taking from fire4 ,these drops have a rough surface4 ,when cold1 dip in melted confectioners' chocolate4 ,wintergreen ,wafers #a oz4 gum tragacanth #a cup cold water ,confectioners' sugar ,oil of wintergreen ,soak gum tragacanth in water twenty-four hours and rub through a fine wire sieve2 add enough confectioners' sugar to knead4 ,flavor with a few drops of oil of wintergreen4 ,if liked pink1 color with fruit red4 ,roll until very thin on a board or marble dredged with sugar4 ,shape with a small round cutter or cut in three-fourths inch squares4 ,spread wafers1 cover1 and let stand until dry and brittle4 ,this mixture may be flavored with oil of lemon1 clove1 sassafras1 etc41 and colored as desired4 ,cocoanut ,cream ,candy #a cups sugar cup milk #b teaspoons butter cup shredded cocoanut teaspoon vanilla ,put butter into granite saucepan2 when melted1 add sugar and milk1 and stir until sugar is dissolved4 ,heat to boiling-point1 and boil twelve minutes2 remove from fire1 add cocoanut and vanilla1 and beat until creamy and mixture begins to sugar slightly around edge of saucepan4 ,pour at once into a buttered pan1 cool slightly1 and mark in squares4 ,one-half cup nut meat1 broken in pieces1 may be used in place of cocoanut4 ,chocolate ,cream ,candy #b cups sugar cup milk #a tablespoon butter #b squares chocolate #a teaspoon vanilla ,put butter into granite saucepan2 when melted1 add sugar and milk4 ,heat to boiling-point2 then add chocolate1 and stir constantly until chocolate is melted4 ,boil thirteen minutes1 remove from fire1 add vanilla1 and beat until creamy and mixture begins to sugar slightly around edge of saucepan4 ,pour at once into a buttered pan1 cool slightly1 and mark in squares4 ,omit vanilla1 if desired1 and add1 while cooking1 one-fourth teaspoon cinnamon4 ,maple ,sugar ,candy #a lb4 soft maple sugar cup thin cream cup boiling water cup ,english walnut or pecan meat1 cut in pieces ,break sugar in pieces2 put into a saucepan with cream and water4 ,bring to boiling-point1 and boil until a soft ball is formed when tried in cold water4 ,remove from fire1 beat until creamy1 add nut meat1 and pour into a buttered tin4 ,cool slightly1 and mark in squares4 ,sultana ,caramels #b cups sugar cup milk cup molasses cup butter #b squares chocolate #a teaspoon vanilla cup ,english walnut or hickory nut meat1 cut in pieces #b tablespoons ,sultana raisins ,put butter into a saucepan2 when melted1 add sugar1 milk1 and molasses4 ,heat to boiling-point1 and boil seven minutes4 ,add chocolate1 and stir until chocolate is melted2 then boil seven minutes longer4 ,remove from fire1 beat until creamy1 add nuts1 raisins1 and vanilla1 and pour at once into a buttered tin4 ,cool slightly1 and mark in squares4 ,the nut meats and raisins may be omitted4 ,pralines #a cups powdered sugar #a cup maple syrup cup cream #b cups hickory nut or pecan meat1 cut in pieces ,boil first three ingredients until1 when tried in cold water1 a soft ball may be formed4 ,remove from fire1 and beat until of a creamy consistency2 add nuts1 and drop from tip of spoon in small piles on buttered paper1 or mixture may be poured into a buttered tin and cut in squares1 using a sharp knife4 ,creamed ,walnuts ,white #a egg tablespoon cold water teaspoon vanilla #a lb4 confectioners' sugar ,english walnuts ,put egg1 water1 and vanilla in a bowl1 and beat until well blended4 ,add sugar gradually until stiff enough to knead4 ,shape in balls1 flatten1 and place halves of walnuts opposite each other on each piece4 ,sometimes all the sugar will not be required4 ,peppermints #a cups sugar cup boiling water #f drops oil peppermint ,put sugar and water into a granite saucepan and stir until sugar is dissolved4 ,boil ten minutes2 remove from fire1 add peppermint1 and beat until of right consistency4 ,drop from tip of spoon on slightly buttered paper4 ,,boiled ,,sugar ,,for ,,confections ,eleven tests are considered for boiling sugar3-- ,small thread1 #bae ,f4 ,large thread1 #bag ,pearl1 #bbj ,large pearl1 #bbb ,the blow1 #bcj ,the feather1 #bcb ,soft ball1 #bch ,hard ball1 #bdh ,small crack1 #bij ,crack1 #caj ,caramel1 #cej ,fondant1 the basis of all ,french candy1 is made of sugar and water boiled together 7with a small quantity of cream of tartar to prevent sugar from granulating7 to soft ball1 #bch ,f4 ,the professional confectioner is able to decide when syrup has boiled to the right temperature by sound while boiling1 and by testing in cold water2 these tests at first seem somewhat difficult to the amateur1 but only a little experience is necessary to make fondant successfully4 ,a sugar thermometer is often employed1 and proves valuable1 as by its use one need not exercise his judgment4 ,white ,fondant #b lbs4 sugar #a cups hot water teaspoon cream of tartar ,put ingredients into a smooth granite stewpan4 ,stir1 place on range1 and heat gradually to boiling-point4 ,boil without stirring until1 when tried in cold water1 a soft ball may be formed that will just keep in shape1 which is #bch ,f4 ,after a few minutes' boiling1 sugar will adhere to sides of kettle2 this should be washed off with the hand first dipped in cold water4 ,have a pan of cold water near at hand1 dip hand in cold water1 then quickly wash off a small part of the sugar with tips of fingers1 and repeat until all sugar adhering to side of saucepan is removed4 ,if this is quickly done1 there is no danger of burning the fingers4 ,pour slowly on a slightly oiled marble slab4 ,let stand a few minutes to cool1 but not long enough to become hard around the edge4 ,scrape fondant with chopping knife to one end of marble1 and work with a wooden spatula until white and creamy4 ,it will quickly change from this consistency1 and begin to lump1 when it should be kneaded with the hands until perfectly smooth4 ,put into a bowl1 cover with oiled paper to exclude air1 that a crust may not form on top1 and let stand twenty-four hours4 ,a large oiled platter and wooden spoon may be used in place of marble slab and spatula4 ,always make fondant on a clear day1 as a damp1 heavy atmosphere has an unfavorable effect on the boiling of sugar4 ,coffee ,fondant #b lbs4 sugar #a cups cold water cup ground coffee teaspoon cream of tartar ,put water and coffee in saucepan1 and heat to boiling-point4 ,strain through double cheese-cloth2 then add sugar and cream of tartar4 ,boil1 and work same as ,white ,fondant4 ,maple ,fondant #a lbs4 maple sugar #a lbs4 sugar #a cup hot water teaspoon cream of tartar ,break maple sugar in pieces and add to remaining ingredients4 ,boil1 and work same as ,white ,fondant4 ,bonbons ,the centres of bonbons are made of fondant shaped in small balls4 ,if ,white ,fondant is used1 flavor as desired1--vanilla being usually preferred4 ,for cocoanut centres1 work as much shredded cocoanut as possible into a small quantity of fondant2 for nut centres1 surround pieces of nut meat with fondant1 using just enough to cover4 ,french candied cherries are often used in this way4 ,allow balls to stand over night1 and dip the following day4 ,to ,dip ,bonbons4 ,put fondant in saucepan1 and melt over hot water2 color and flavor as desired4 ,in coloring fondant1 dip a small wooden skewer in coloring paste1 take up a small quantity1 and dip skewer in fondant4 ,if care is not taken1 the color is apt to be too intense4 ,during dipping1 keep fondant over hot water that it may be kept of right consistency4 ,for dipping1 use a two-tined fork or confectioners' bonbon dipper4 ,drop centres in fondant one at a time1 stir until covered1 remove from fondant1 put on oiled paper1 and bring end of dipper over the top of bonbon1 thus leaving a tail-piece which shows that bonbons have been hand dipped4 ,stir fondant between dippings to prevent a crust from forming4 ,cream ,mints ,melt fondant over hot water1 flavor with a few drops of oil of peppermint1 wintergreen1 clove1 cinnamon1 or orange1 and color if desired4 ,drop from tip of spoon on oiled paper4 ,confectioners use rubber moulds for shaping cream mints2 but these are expensive for home use1 unless one is to make mints in large quantities4 ,cream ,nut ,bars ,melt fondant and flavor1 stir in any kind of nut meat1 cut in pieces4 ,turn in an oiled pan1 cool1 and cut in bars with a sharp knife4 ,maple ,fondant is delicious with nuts4 ,dipped ,walnuts ,melt fondant and flavor4 ,dip halves of walnuts as bonbon centres are dipped4 ,halves of pecan or whole blanched almonds may be similarly dipped4 ,tutti-,frutti ,candy ,fill an oiled border-mould with three layers of melted fondant4 ,have bottom layer maple1 well mixed with ,english walnut meat2 the second layer colored pink1 flavored with rose1 and mixed with candied cherries cut in quarters and figs finely chopped2 the third layer white1 flavored with vanilla1 mixed with nuts1 candied cherries cut in quarters1 and candied pineapple cut in small pieces4 ,cover mould with oiled paper1 and let stand over night4 ,remove from mould1 and place on a plate covered with a lace paper napkin4 ,fill centre with ,bonbons and ,glac ,nuts4 ,glac ,nuts #b cups sugar #a cup boiling water teaspoon cream of tartar ,put ingredients in a smooth saucepan1 stir1 place on range1 and heat to boiling-point4 ,boil without stirring until syrup begins to discolor1 which is #caj ,f4 ,wash off sugar which adheres to sides of saucepan1 as in making fondant4 ,remove saucepan from fire1 and place in larger pan of cold water to instantly stop boiling4 ,remove from cold water and place in a saucepan of hot water during dipping4 ,take nuts separately on a long pin1 dip in syrup to cover1 remove from syrup1 and place on oiled paper4 ,glac ,fruits ,for ,glac ,fruits1 grapes1 strawberries1 sections of mandarins and oranges1 and candied cherries are most commonly used4 ,take grapes separately from clusters1 leaving a short stem on each grape4 ,dip in syrup made as for ,glac ,nuts1 holding by stem with pincers4 ,remove to oiled paper4 ,glac fruits keep but a day1 and should only be attempted in cold and clear weather4 ,candied ,orange ,peel ,remove peel from four thin-skinned oranges in quarters4 ,cover with cold water1 bring to boiling-point1 and cook slowly until soft4 ,drain1 remove white portion1 using a spoon1 and cut yellow portion in thin strips1 using scissors4 ,boil one-half cup water and one cup sugar until syrup will thread when dropped from tip of spoon4 ,cook strips in syrup five minutes1 drain1 and coat with fine granulated sugar4 ,spun ,sugar #b lbs4 sugar #b cups boiling water teaspoon cream of tartar ,put ingredients in a smooth saucepan4 ,boil without stirring until syrup begins to discolor1 which is #cjj ,f4 ,wash off sugar which adheres to sides of saucepan1 as in making fondant4 ,remove saucepan from fire1 and place in a larger pan of cold water to instantly stop boiling4 ,remove from cold water1 and place in saucepan of hot water4 ,place two broomstick-handles over backs of chairs1 and spread paper on the floor under them4 ,when syrup is slightly cooled1 put dipper in syrup1 remove from syrup1 and shake quickly back and forth over broom-handles4 ,carefully take off spun sugar as soon as formed1 and shape in nests1 or pile lightly on a cold dish4 ,syrup may be colored if desired4 ,spun ,sugar is served around bricks or moulds of frozen creams and ices4 ,dippers for spinning sugar are made of coarse wires2 about twenty wires1 ten inches long1 are put in a bundle1 and fastened with wire coiled round and round to form a handle4 ,illustration3 ,,cream ,,mints4--,page #edf4 ,illustration3 ,,candied ,,orange ,,peel4--,page #edg4 ,illustration3 ,,bread ,,and ,,butter ,,folds4--,page #edi4 ,illustration3 ,,noisette ,,sandwiches4--,page #eeb4 ,,chapter ,,xxxiv ,,sandwiches ,,and ,,canap,s ,in preparing bread for sandwiches1 cut slices as thinly as possible1 and remove crusts4 ,if butter is used1 cream the butter1 and spread bread before cutting from loaf4 ,spread half the slices with mixture to be used for filling1 cover with remaining pieces1 and cut in squares1 oblongs1 or triangles4 ,if sandwiches are shaped with round or fancy cutters1 bread should be shaped before spreading1 that there may be no waste of butter4 ,sandwiches which are prepared several hours before serving time may be kept fresh and moist by wrapping in a napkin wrung as dry as possible out of hot water1 and keeping in a cool place4 ,paraffine paper is often used for the same purpose4 ,bread for sandwiches cuts better when a day old4 ,serve sandwiches piled on a plate covered with a doily4 ,rolled ,bread ,cut fresh bread1 while still warm1 in as thin slices as possible1 using a very sharp knife4 ,spread evenly with butter which has been creamed4 ,roll slices separately1 and tie each with baby ribbon4 ,bread and ,butter ,folds ,remove end slice from bread4 ,spread end of loaf sparingly and evenly with butter which has been creamed4 ,cut off as thin a slice as possible4 ,repeat until the number of slices required are prepared4 ,remove crusts1 put together in pairs1 and cut in squares1 oblongs1 or triangles4 ,use white1 entire wheat1 ,graham1 or brown bread4 ,three layer sandwiches are attractive when made of entire wheat bread between white slices4 ,lettuce ,sandwiches ,put fresh1 crisp lettuce leaves1 washed and thoroughly dried1 between thin slices of buttered bread prepared as for ,bread and ,butter ,folds1 having a teaspoon of ,mayonnaise on each leaf4 ,egg ,sandwiches ,chop finely the whites of 8hard-boiled0 eggs2 force the yolks through a strainer or potato ricer4 ,mix yolks and whites1 season with salt and pepper1 and moisten with ,mayonnaise or ,cream ,salad ,dressing4 ,spread mixture between thin slices of buttered bread prepared as for ,bread and ,butter ,folds4 ,sardine ,sandwiches ,remove skin and bones from sardines1 and mash to a paste4 ,add to an equal quantity of yolks of 8hard-boiled0 eggs rubbed through a sieve4 ,season with salt1 cayenne1 and a few drops of lemon juice2 moisten with olive oil or melted butter4 ,spread mixture between thin slices of buttered bread prepared as for ,bread and ,butter ,folds4 ,sliced ,ham ,sandwiches ,slice cold boiled ham as thinly as possible4 ,put between thin slices of buttered bread prepared as for ,bread and ,butter ,folds4 ,chopped ,ham ,sandwiches ,finely chop cold boiled ham1 and moisten with ,sauce ,tartare4 ,spread between thin slices of buttered bread prepared as for ,bread and ,butter ,folds4 ,anchovy ,sandwiches ,rub the yolks of 8hard-boiled eggs0 to a paste4 ,moisten with soft butter and season with ,anchovy essence4 ,spread mixture between thin slices of buttered bread prepared as for ,bread and ,butter ,folds4 ,chicken ,sandwiches ,chop cold boiled chicken1 and moisten with ,mayonnaise or ,cream ,salad ,dressing2 or season with salt and pepper1 and moisten with rich chicken stock4 ,prepare as other sandwiches4 ,lobster ,sandwiches ,remove lobster meat from shell1 and chop4 ,season with salt1 cayenne1 made mustard1 and lemon juice2 or moisten with any salad dressing4 ,spread mixture on a crisp lettuce leaf1 and prepare as other sandwiches4 ,lobster ,sandwiches la ,boulevard ,mix an equal quantity of finely chopped lobster meat and the yolks of 8hard-boiled0 eggs forced through a sieve4 ,moisten with melted butter1 and season with ,german mustard1 beef extract diluted with a very small quantity of boiling water1 and salt4 ,spread mixture between thin slices of buttered bread1 remove crusts1 and cut into fancy shapes4 ,a small quantity of lobster meat is most successfully utilized in this way4 ,oyster ,sandwiches ,arrange fried oysters on crisp lettuce leaves1 allowing two oysters for each leaf1 and one leaf for each sandwich4 ,prepare as other sandwiches4 ,nut and ,cheese ,sandwiches ,mix equal parts of grated ,gruyre cheese and chopped ,english walnut meat2 then season with salt and cayenne4 ,prepare as other sandwiches4 ,cheese and ,anchovy ,sandwiches ,cream two tablespoons butter1 and add one-fourth cup grated ,young ,america ,cheese and one teaspoon vinegar4 ,season with salt1 paprika1 mustard1 and anchovy essence4 ,spread mixture between thin slices of bread4 ,windsor ,sandwiches ,cream one-third cup butter1 and add one-half cup each of finely chopped cold boiled ham and cold boiled chicken4 ,season with salt and paprika4 ,spread mixture between thin slices of bread4 ,club ,sandwiches ,arrange on slices of bread thin slices of cooked bacon2 cover with slices of cold roast chicken1 and cover chicken with ,mayonnaise ,dressing4 ,cover with slices of bread4 ,ginger ,sandwiches ,cut preserved ,canton ginger in very thin slices4 ,prepare as other sandwiches4 ,fruit ,sandwiches ,remove stems and finely chop figs2 add a small quantity of water1 cook in double boiler until a paste is formed1 then add a few drops of lemon juice4 ,cool mixture1 and spread on thin slices of buttered bread2 sprinkle with finely chopped peanuts and cover with pieces of buttered bread4 ,brown ,bread ,sandwiches ,brown ,bread to be used for sandwiches is best steamed in one-pound baking-powder boxes4 ,spread and cut bread as for other sandwiches4 ,put between layers finely chopped peanuts seasoned with salt2 or grated cheese mixed with chopped ,english walnut meat seasoned with salt4 ,noisette ,sandwiches ,use one-half recipe for ,milk and ,water ,bread made with entire wheat flour 7see p4 #ed71 and add two tablespoons molasses and one cup ,english walnut meats or pecan nut broken in small pieces4 ,let stand twenty-four hours1 slice as thinly as possible1 spread sparingly and evenly with butter1 and put between slices orange marmalade4 ,remove crusts1 cut in fancy shapes1 and garnish with nut meats4 ,colonial ,sandwiches ,make one-half the recipe for ,milk and ,water ,bread 7see p4 #ed71 using entire wheat flour1 and adding one and one-half tablespoons molasses1 and after the first rising adding1 while kneading1 one-half cup1 each1 candied orange peel finely cut and pecan nut meats broken in pieces4 ,put into buttered one-pound baking-powder tins until one-third full2 let rise and bake4 ,cool1 and make into sandwiches4 ,german ,sandwiches ,use ,zweiback 7see p4 #fa74 ,spread slices1 thinly cut1 with jelly or marmalade1 and sprinkle with finely cut ,english walnut meats4 ,cover with thinly cut slices and remove crusts4 ,russian ,sandwiches ,spread zephyrettes with thin slices of ,neufchtel cheese1 cover with finely chopped olives moistened with ,mayonnaise ,dressing4 ,place a zephyrette over each and press together4 ,jelly ,sandwiches ,spread zephyrettes with quince jelly and sprinkle with chopped ,english walnut meat4 ,place a zephyrette over each and press together4 ,cheese ,wafers ,sprinkle zephyrettes with grated cheese mixed with a few grains of cayenne4 ,put on a sheet and bake until the cheese melts4 ,canaps ,canaps are made by cutting bread in slices one-fourth inch thick1 and cutting slices in strips four inches long by one and one-half inches wide1 or in circular pieces4 ,then bread is toasted1 fried in deep fat1 or buttered and browned in the oven1 and covered with a seasoned mixture of eggs1 cheese1 fish1 or meat1 separately or in combination4 ,canaps are served hot or cold1 and used in place of oysters at a dinner or luncheon4 ,at a gentleman's dinner they are served with a glass of ,sherry before entering the dining-room4 ,cheese ,canaps ,i ,toast circular pieces of bread1 sprinkle with a thick layer of grated cheese seasoned with salt and cayenne4 ,place on a tin sheet and bake until cheese is melted4 ,serve at once4 ,cheese ,canaps ,,ii ,spread circular pieces of toasted bread with ,french ,mustard1 then proceed as for ,cheese ,canaps ,i4 ,sardine ,canaps ,spread circular pieces of toasted bread with sardines 7from which bones have been removed7 rubbed to a paste1 with a small quantity of creamed butter and seasoned with ,worcestershire ,sauce and a few grains cayenne4 ,place in the centre of each a stuffed olive1 made by removing stone and filling cavity with sardine mixture4 ,around each arrange a border of the finely chopped whites of 8hard-boiled0 eggs4 ,lobster ,canaps ,finely chop lobster meat and add an equal quantity of yolks of 8hard-boiled0 eggs forced through a sieve4 ,moisten with melted butter and heavy cream1 using equal parts1 and season highly with salt1 cayenne1 ,german mustard and beef extract4 ,spread on sautd circular slices of bread and garnish with rings cut from whites of 8hard-boiled0 eggs1 yolks of 8hard-boiled0 eggs1 and lobster coral forced through a sieve4 ,canaps ,martha ,beat yolk one egg1 add one and one-half tablespoons cream1 one-fourth teaspoon salt1 one-eighth teaspoon paprika1 one-fourth teaspoon ,worcestershire ,sauce1 and a few grains cayenne2 then add one-fourth pound cheese cut in small pieces1 and cook until smooth1 stirring constantly4 ,spread on sautd slices of bread1 cut in fancy shapes1 and cover with finely chopped lobster meat held together with a thick sauce made of ,chicken ,stock or cream1 garnish with rings of whites of 8hard-boiled0 eggs1 yolks of 8hard-boiled0 eggs1 and lobster coral forced through a strainer1 and rings of olives4 ,anchovy ,canaps ,spread circular pieces of toasted bread with ,anchovy ,butter4 ,chop separately yolks and whites of 8hard-boiled0 eggs4 ,cover canaps by quarters with egg1 alternating yolks and whites4 ,divide yolks from whites with anchovies split in two lengthwise1 and pipe around a border of ,anchovy ,butter1 using a pastry bag and tube4 ,illustration3 ,,lobster ,,canap4--,page #eed4 ,illustration3 ,,canap ,,martha4--,page #eed4 ,illustration3 ,,jelly ,,bag ,,and ,,other ,,necessary ,,utensils ,,for ,,jelly ,,making4 ,page #egc4 ,illustration3 ,,marmalades1 ,,jam1 ,,and ,,jellies1 ,,with ,,paraffine ,,to ,,melt ,,for ,,covering1 ,,paper ,,cut ,,for ,,covers1 ,,gummed ,,labels1 ,,and ,,library ,,paste4 ,page #egd to #egg4 ,cheese and ,olive ,canaps ,cut stale bread in one-fourth inch slices4 ,shape with a small oblong cutter with rounded corners4 ,cream butter1 add an equal quantity of soft cheese1 and work until smooth2 then season with salt4 ,spread on bread and garnish with a one-fourth inch border of finely chopped olives and a piece of red or green pepper cut in fancy shape1 in centre of each4 ,to be served in place of sandwiches on a plate covered with a doily4 ,canaps ,lorenzo ,toast slices of bread cut in shape of horseshoes4 ,cream two tablespoons butter1 and add one teaspoon white of egg4 ,spread slices of bread1 rounding with ,crab ,mixture1 cover with creamed butter1 sprinkle with cheese1 and brown in the oven4 ,serve on a napkin1 ends towards centre of dish1 and garnish with parsley4 ,crab ,mixture4 ,finely chop crab meat1 season with salt1 cayenne1 and a few drops of lemon juice1 then moisten with ,thick ,white ,sauce4 ,lobster meat may be used in place of crab meat4 ,algonquin ,canaps ,fry one-half tablespoon finely chopped onion1 three tablespoons butter1 and one-third cup chopped mushroom caps five minutes4 ,add two tablespoons flour1 and two-thirds cup cream4 ,cook until mixture thickens1 then add one cup finnan haddie 7soaked in lukewarm water to cover forty-five minutes1 then separated into flakes71 two tablespoons grated cheese1 and yolks two eggs slightly beaten4 ,season with salt and cayenne and pile on circular pieces of toasted bread4 ,sprinkle with grated cheese1 then with buttered1 soft bread crumbs1 and bake until crumbs are browned4 ,serve at once4 ,,chapter ,,xxxv ,,recipes ,,for ,,the ,,chafing-,,dish ,the chafing-dish1 which1 within the last few years1 has gained so much favor1 is by no means a utensil of modern invention1 as its history may be traced to the time of ,louis ,,xiv4 ,it finds its place on the breakfast table1 when the eggs may be cooked to suit the most fastidious2 on the luncheon table1 when a dainty hot dish may be prepared to serve in place of the so-oft-seen cold meat2 but it is made of greatest use for the cooking of late suppers1 and always seems to accompany hospitality and good cheer4 ,it is appreciated and enjoyed by the housekeeper who does her own work1 or has but one maid1 as well as by the society girl who1 by its use1 first gains a taste for the art of cooking4 ,the simple tin chafing-dishes may be bought for as small a sum as ninety cents1 while the elaborate silver ones command as high a price as one hundred dollars4 ,very attractive dishes are made of granite ware1 nickel1 or copper4 ,the latest patterns have the lamp with a screw adjustment to regulate the flame1 and a metal tray on which to set dish1 that it may be moved if necessary while hot1 without danger of burnt fingers1 and that it may not injure the polished table4 ,a chafing-dish has two pans1 the under one for holding hot water1 the upper one with long handle for holding food to be cooked4 ,a blazer differs from a chafing-dish1 inasmuch as it has no hot-water pan4 ,wood alcohol1 which is much lower in price than high-proof spirits1 is generally used in chafing-dishes4 ,the ,davy ,toaster may be used over the chafing-dish for toasting bread and broiling4 ,list of dishes previously given that may be prepared on the ,chafing-,dish3-- ,german ,toast ,dropped ,eggs ,eggs la ,finnoise ,eggs la ,suisse ,scrambled ,eggs ,scrambled ,eggs with ,tomato ,sauce ,scrambled ,eggs with ,anchovy ,toast ,buttered ,eggs ,buttered ,eggs with ,tomatoes ,curried ,eggs ,french ,omelet ,spanish ,omelet ,creamed ,fish ,halibut la ,rarebit ,creamed ,oysters ,buttered ,lobster ,creamed ,lobster ,broiled ,meat ,cakes ,salmi of ,lamb ,creamed ,sweetbreads ,sautd ,sweetbreads ,chickens' ,livers with ,madeira ,sauce ,chickens' ,livers with ,curry ,sautd ,chickens' ,livers ,creamed ,chicken ,chicken and ,oysters la ,mtropole ,stewed ,mushrooms ,sautd ,mushrooms ,mushrooms la ,sabine ,souffl au ,rhum ,scrambled ,eggs with ,sweetbreads #d eggs teaspoon salt teaspoon pepper cup milk #a sweetbread1 parboiled and cut in dice #b tablespoons butter ,beat eggs slightly1 using a silver folk1 add salt1 pepper1 milk1 and sweetbread4 ,put butter in hot chafing-dish2 when melted1 pour in the mixture4 ,cook until of creamy consistency1 constantly stirring and scraping from bottom of the pan4 ,scrambled ,eggs with ,calf's ,brains ,follow recipe for ,scrambled ,eggs with ,sweetbreads1 using calf's brains in place of sweetbreads4 ,to ,prepare ,calf's ,brains4 ,soak one hour in cold water to cover4 ,remove membrane1 and parboil twenty minutes in boiling1 salted1 acidulated water4 ,drain1 put in cold water2 as soon as cold1 drain again1 and separate in small pieces4 ,cheese ,omelet #b eggs #a tablespoon melted butter tablespoon salt ,few grains cayenne #a tablespoon grated cheese ,beat eggs slightly1 add one-half teaspoon melted butter1 salt1 cayenne1 and cheese4 ,melt remaining butter1 add mixture1 and cook until firm1 without stirring4 ,roll1 and sprinkle with grated cheese4 ,serve with ,graham bread sandwiches4 ,eggs au ,beurre ,noir ,butter ,salt ,pepper #d eggs #a teaspoon vinegar ,put one tablespoon butter in a hot chafing-dish2 when melted1 slip in carefully four eggs1 one at a time4 ,sprinkle with salt and pepper1 and cook until whites are firm4 ,remove to a hot platter1 care being taken not to break yolks4 ,in same dish brown two tablespoons butter1 add vinegar1 and pour over eggs4 ,eggs la ,caracas #b ozs4 smoked dried beef #a cup tomatoes cup grated cheese ,few drops onion juice ,few grains cinnamon ,few grains cayenne #b tablespoons butter #c eggs ,pick over beef and chop finely1 add tomatoes1 cheese1 onion juice1 cinnamon1 and cayenne4 ,melt butter1 add mixture1 and when heated1 add eggs well beaten4 ,cook until eggs are of creamy consistency1 stirring and scraping from bottom of pan4 ,union ,grill ,clean one pint of oysters and drain off all the liquor possible4 ,put oysters in chafing-dish1 and as liquor flows from oysters1 remove with a spoon1 and so continue until oysters are plump4 ,sprinkle with salt and pepper1 and add two tablespoons butter4 ,serve on zephyrettes4 ,oysters la ,d',uxelles #a pint oysters #b tablespoons chopped mushrooms #b tablespoons butter #b tablespoons flour teaspoon salt teaspoon lemon juice ,few grains cayenne #a egg yolk #a tablespoon ,sherry wine ,clean oysters1 heat to boiling-point1 and drain4 ,reserve liquor and strain through double thickness of cheese-cloth2 there should be three-fourths cup4 ,cook butter and mushrooms five minutes1 add flour1 and oyster liquor gradually2 then cook three minutes4 ,add seasonings1 oysters1 egg1 and ,sherry wine4 ,serve on zephyrettes or pieces of toasted bread4 ,oysters la ,thorndike #a pint oysters #b tablespoons butter teaspoon salt ,few grains cayenne ,slight grating nutmeg cup thin cream ,yolks #b eggs ,clean and drain oysters4 ,melt butter1 add oysters1 and cook until oysters are plump4 ,then add seasonings1 cream1 and egg yolks slightly beaten4 ,cook until sauce is slightly thickened1 stirring constantly4 ,serve on zephyrettes or pieces of toasted bread4 ,jack's ,oyster ,ragout ,parboil fresh honeycomb tripe1 and cut in three-fourths inch pieces2 there should be one cup4 ,add an equal quantity of small boiled onions1 and twice the quantity of raw oysters which have been previously cleaned4 ,melt three tablespoons butter1 add four tablespoons flour1 and pour on gradually while stirring constantly one and one-half cups thin cream4 ,add tripe1 onion1 and oysters4 ,when thoroughly heated add yolks two eggs slightly beaten1 and season highly with salt1 pepper1 and paprika4 ,serve on pieces toasted bread4 ,lobster la ,delmonico #b lb4 lobster cup butter tablespoons flour teaspoon salt ,few grains cayenne ,slight grating nutmeg #a cup thin cream ,yolks #b eggs #b tablespoons ,sherry wine ,remove lobster meat from shell and cut in small cubes4 ,melt butter1 add flour1 seasonings1 and cream gradually4 ,add lobster1 and when heated1 add egg yolks and wine4 ,lobster la ,newburg #b lb4 lobster cup butter teaspoon salt ,few grains cayenne ,slight grating nutmeg #a tablespoon ,sherry #a tablespoon brandy cup thin cream ,yolks #b eggs ,remove lobster meat from shell and cut in slices4 ,melt butter1 add lobster1 and cook three minutes4 ,add seasonings and wine1 cook one minute1 then add cream and yolks of eggs slightly beaten4 ,stir until thickened4 ,serve with toast or ,puff ,paste ,points4 ,clams la ,newburg #a pint clams #c tablespoons butter teaspoon salt ,few grains cayenne #c tablespoons ,sherry or ,madeira wine cup thin cream ,yolks #c eggs ,clean clams1 remove soft parts1 and finely chop hard parts4 ,melt butter1 add chopped clams1 seasonings1 and wine4 ,cook eight minutes1 add soft part of clams1 and cream4 ,cook two minutes1 then add egg yolks slightly beaten1 diluted with some of the hot sauce4 ,shrimps la ,newburg #a pint shrimps #c tablespoons butter teaspoon salt ,few grains cayenne #a teaspoon lemon juice #a teaspoon flour cup cream ,yolks #b eggs #b tablespoons ,sherry wine ,clean shrimps and cook three minutes in two tablespoons butter4 ,add salt1 cayenne1 and lemon juice1 and cook one minute4 ,remove shrimps1 and put remaining butter in chafing-dish1 add flour and cream2 when thickened1 add yolks of eggs slightly beaten1 shrimps1 and wine4 ,serve with toast or ,puff ,paste ,points4 ,fish la ,provenale cup butter #b tablespoons flour #b cups milk ,yolks #d 8hard-boiled0 eggs #a teaspoon ,anchovy essence #b cups cold boiled flaked fish ,make a sauce of butter1 flour1 and milk4 ,mash yolks of eggs and mix with ,anchovy essence1 add to sauce1 then add fish4 ,serve as soon as heated4 ,serve on pieces of toasted ,graham bread4 ,grilled ,sardines ,drain twelve sardines and cook in a chafing-dish until heated1 turning frequently4 ,place on small oblong pieces of dry toast1 and serve with ,matre d',htel or ,lemon ,butter4 ,sardines with ,anchovy ,sauce ,drain twelve sardines and cook in a chafing-dish until heated1 turning frequently4 ,remove from chafing-dish4 ,make one cup ,brown ,sauce with one and one-half tablespoons sardine oil1 two tablespoons flour1 and one cup ,brown ,stock4 ,season with ,anchovy essence4 ,reheat sardines in sauce4 ,serve with ,brown ,bread ,sandwiches1 having a slice of cucumber marinated with ,french ,dressing between slices of bread4 ,creamed ,sardines ,drain from oil one small box sardines1 remove backbones from fish1 then mash4 ,melt one-fourth cup butter1 add one-fourth cup soft stale bread crumbs1 and one cup cream4 ,when thoroughly heated add two 8hard-boiled0 eggs finely chopped1 the sardines1 salt1 pepper1 and paprika to taste4 ,serve on pieces of toasted bread4 ,welsh ,rarebit ,i #a tablespoon butter #a teaspoon corn-starch cup thin cream lb4 soft mild cheese cut in small pieces teaspoon salt teaspoon mustard ,few grains cayenne ,toast or zephyrettes ,melt butter1 add corn-starch1 and stir until well mixed1 then add cream gradually1 while stirring constantly1 and cook two minutes4 ,add cheese1 and stir until cheese is melted4 ,season1 and serve on zephyrettes or bread toasted on one side1 rarebit being poured over untoasted side4 ,much of the success of a rarebit depends upon the quality of the cheese4 ,a rarebit should be smooth and of a creamy consistency1 never stringy4 ,welsh ,rarebit ,,ii #a tablespoon butter lb4 soft mild cheese1 cut in small pieces teaspoon salt teaspoon mustard ,few grains cayenne to cup ale or lager beer #a egg ,put butter in chafing-dish1 and when melted1 add cheese and seasonings2 as cheese melts1 add ale gradually1 while stirring constantly2 then egg slightly beaten4 ,serve same as ,welsh ,rarebit ,i4 ,oyster ,rarebit #a cup oysters #b tablespoons butter lb4 soft mild cheese1 cut in small pieces teaspoon salt ,few grains cayenne #b eggs ,clean1 parboil1 and drain oysters1 reserving liquor2 then remove and discard tough muscle4 ,melt butter1 add cheese and seasonings2 as cheese melts1 add gradually oyster liquor1 and eggs slightly beaten4 ,as soon as mixture is smooth1 add soft part of oysters4 ,serve on zephyrettes or bread toasted on one side1 rarebit being poured over untoasted side4 ,tomato ,rarebit #b tablespoons butter #b tablespoons flour cup thin cream cup stewed and strained tomatoes teaspoon soda #b cups finely cut cheese #b eggs1 slightly beaten ,salt ,mustard ,cayenne ,put butter in chafing-dish2 when melted1 add flour4 ,pour on1 gradually1 cream1 and as soon as mixture thickens add tomatoes mixed with soda2 then add cheese1 eggs1 and seasonings to taste4 ,serve1 as soon as cheese has melted1 on ,graham ,toast4 ,english ,monkey #a cup stale bread crumbs #a cup milk #a tablespoon butter cup soft mild cheese1 cut in small pieces #a egg teaspoon salt ,few grains cayenne ,soak bread crumbs fifteen minutes in milk4 ,melt butter1 add cheese1 and when cheese has melted1 add soaked crumbs1 egg slightly beaten1 and seasonings4 ,cook three minutes1 and pour over toasted crackers which have been spread sparingly with butter4 ,breaded ,tongue with ,tomato ,sauce ,cut cold boiled corned tongue in slices one-third inch thick4 ,sprinkle with salt and pepper1 dip in egg and crumbs1 and saut in butter4 ,serve with ,tomato ,sauce ,i4 ,scotch ,woodcock #d 8hard-boiled0 eggs #c tablespoons butter #a tablespoons flour #a cup milk teaspoon salt ,few grains cayenne ,anchovy essence ,make a thin white sauce of butter1 flour1 milk1 and seasonings2 add eggs finely chopped1 and season with ,anchovy essence4 ,serve same as ,welsh ,rarebit ,i4 ,shredded ,ham with ,currant ,jelly ,sauce tablespoon butter cup currant jelly ,few grains cayenne cup ,sherry wine #a cup cold cooked ham1 cut in small strips ,put butter and currant jelly into the chafing-dish4 ,as soon as melted1 add cayenne1 wine1 and ham2 simmer five minutes4 ,venison ,cutlets with ,apples ,wipe1 core1 and cut four apples in one-fourth inch slices4 ,sprinkle with powdered sugar1 and add one-third cup ,port wine2 cover1 and let stand thirty minutes4 ,drain1 and saut in butter4 ,cut a slice of venison one-half inch thick in cutlets4 ,sprinkle with salt and pepper1 and cook three or four minutes in a hot chafing-dish1 using just enough butter to prevent sticking4 ,remove from dish2 then melt three tablespoons butter1 add wine drained from apples1 and twelve candied cherries cut in halves4 ,reheat cutlets in sauce1 and serve with apples4 ,mutton with ,currant ,jelly ,sauce #b tablespoons butter #b tablespoons flour teaspoon salt ,few grains pepper #a cup ,brown ,stock cup currant jelly #a tablespoons ,sherry wine #f slices cold cooked mutton ,brown the butter1 add flour1 seasonings1 and stock1 gradually2 then add jelly1 and when melted1 add mutton4 ,when meat is heated1 add wine4 ,if mutton gravy is at hand1 use instead of making a ,brown ,sauce4 ,minced ,mutton #b cups chopped cooked mutton ,yolks #f 8hard-boiled0 eggs teaspoon mixed mustard ,salt ,cayenne #a cup of cream cup wine ,mash the yolks1 and season with mustard1 salt1 and cayenne4 ,add cream and mutton4 ,when thoroughly heated add wine4 ,serve on toast4 ,devilled ,bones #b tablespoons butter #a tablespoon ,chili ,sauce #a tablespoon ,worcestershire ,sauce #a tablespoon ,walnut ,catsup #a teaspoon made mustard ,few grains cayenne ,drumsticks1 second joints1 and wings of a cooked chicken ,salt ,pepper ,flour ,cup hot stock ,finely chopped parsley ,melt butter1 and add ,chili ,sauce1 ,worcestershire ,sauce1 ,walnut ,catsup1 mustard1 and cayenne4 ,cut four small gashes in each piece of chicken4 ,sprinkle with salt and pepper1 dredge with flour1 and cook in the seasoned butter until well browned4 ,pour on stock1 simmer five minutes1 and sprinkle with chopped parsley4 ,devilled ,almonds #b ozs4 blanched and shredded almonds ,butter #a tablespoon ,chutney #b tablespoons chopped pickles #a tablespoon ,worcestershire ,sauce teaspoon salt ,few grains cayenne ,fry almonds until well browned1 using enough butter to prevent almonds from burning4 ,mix remaining ingredients1 pour over nuts1 and serve as soon as thoroughly heated4 ,serve with oysters4 ,devilled ,chestnuts ,shell one cup chestnuts1 cut in thin slices1 and fry until well browned1 using enough butter to prevent chestnuts from burning4 ,season with ,tabasco ,sauce or few grains paprika4 ,fruit ,canaps ,make ,german ,toast in circular pieces1 cover with stewed prunes1 figs1 or jam4 ,serve with ,cream ,sauce ,i4 ,peach ,canaps ,saut circular pieces of sponge cake in butter until delicately browned4 ,drain canned peaches1 sprinkle with powdered sugar1 few drops lemon juice1 and slight grating nutmeg4 ,melt one tablespoon butter1 add peaches1 and when heated1 serve on cake4 ,fig ,cups lb4 washed figs ,chopped salted almonds #b tablespoons sugar #a teaspoon lemon juice cup wine ,stuff figs with almonds4 ,put sugar1 lemon juice1 and wine in chafing-dish2 when heated1 add figs1 cover1 and cook until figs are tender1 turning and basting often4 ,serve with ,lady ,fingers4 ,,chapter ,,xxxvi ,,fruits3 ,,fresh1 ,,preserved1 ,,and ,,canned ,fruits are usually at their best when served ripe and in season2 however1 a few cannot be taken in their raw state1 and still others are rendered more easy of digestion by cooking4 ,the methods employed are stewing and baking4 ,fruit should be cooked in earthen or granite ware utensils1 and silver or wooden spoons should be employed for stirring4 ,it must be remembered that all fruits contain one or more acids1 and when exposed to air and brought in contact with an iron or tin surface1 a poisonous compound may be formed4 ,how to ,prepare ,strawberries for ,serving #a4 ,pick over strawberries1 place in colander1 pour over cold water1 drain thoroughly1 hull1 and turn into dish4 ,serve with powdered sugar and cream4 #b4 ,pick over selected strawberries1 place in colander1 pour over cold water1 and drain thoroughly4 ,press powdered sugar into cordial glasses4 ,remove from glasses on centres of fruit plates4 ,arrange twelve berries around each mound of sugar4 ,berries served in this way should not be hulled4 ,how to ,prepare ,cantaloupes and ,muskmelons for ,serving ,cantaloupes and muskmelons should be very ripe and thoroughly chilled in ice box before being prepared for serving4 ,wipe melons1--if small1 cut in halves lengthwise2 if larger1 cut in sections1 and remove seeds and stringy portion4 ,if one-half is served as a portion1 put in cavity one tablespoon crushed ice4 ,serve with salt or powdered sugar4 ,how to ,prepare ,grapes for ,serving ,put bunches in colander and pour over cold water1 drain1 chill1 and arrange on serving dish4 ,imperfect grapes1 as well as those under-ripe or over-ripe1 should be removed4 ,garnish with grape leaves1 if at hand4 ,ways of ,preparing ,oranges for ,serving #a4 ,wipe orange and cut in halves crosswise4 ,place one-half on a fruit plate1 having an orange spoon or teaspoon on plate at right of fruit4 #b4 ,peel an orange and remove as much of the white portion as possible4 ,remove pulp by sections1 which may be accomplished by using a sharp knife and cutting pulp from tough portion first on one side of section1 then on the other4 ,should there be any white portion of skin remaining on pulp it should be cut off4 ,arrange sections on glass dish or fruit plate4 ,if the orange is a seeded one1 remove seeds4 #c4 ,remove peel from an orange in such a way that there remains a one-half inch band of peel equal distance from stem and blossom end4 ,cut band1 separate sections1 and arrange around a mould of sugar4 ,how to ,prepare ,grape ,fruit for ,serving ,wipe grape fruit and cut in halves crosswise4 ,with a small1 sharp-pointed knife make a cut separating pulp from skin around entire circumference2 then make cuts separating pulp from tough portion which divides fruit into sections4 ,remove tough portion in one piece1 which may be accomplished by one cutting with scissors at stem or blossom end close to skin4 ,sprinkle fruit pulp left in grape fruit skin generously with sugar4 ,let stand ten minutes1 and serve very cold4 ,place on fruit plate and garnish with a candied cherry4 ,grape ,fruit with ,sherry ,prepare grape fruit for serving1 add to each portion one tablespoon ,sherry wine1 and let stand one hour in ice box or cold place4 ,grape ,fruit with ,apricot ,brandy ,prepare grape fruit for serving and add to each portion one-half tablespoon apricot brandy4 ,grape ,fruit with ,sloe ,gin ,prepare grape fruit for serving and add to each portion one-half tablespoon sloe gin4 ,fruit ,cocktail ,remove pulp from grape fruit1 and mix with shredded pineapple1 bananas cut in slices and slices cut in quarters1 and strawberries cut in halves1 using half as much pineapple and banana as grape fruit1 and allowing four strawberries to each serve4 ,there should be two cups fruit4 ,pour over a dressing made of one-third cup ,sherry wine1 three tablespoons apricot brandy1 one-half cup sugar1 and a few grains salt4 ,chill thoroughly1 serve in double cocktail glasses1 and garnish with candied cherries and leaves4 ,baked ,apples ,wipe and core sour apples4 ,put in a baking-dish1 and fill cavities with sugar and spice4 ,allow one-half cup sugar and one-fourth teaspoon cinnamon or nutmeg to eight apples4 ,if nutmeg is used1 a few drops lemon juice and few gratings from rind of lemon to each apple is an improvement4 ,cover bottom of dish with boiling water1 and bake in a hot oven until soft1 basting often with syrup in dish4 ,serve hot or cold with cream4 ,many prefer to pare apples before baking4 ,when this is done1 core before paring1 that fruit may keep in shape4 ,in the fall1 when apples are at their best1 do not add spices to apples1 as their flavor cannot be improved2 but towards spring they become somewhat tasteless1 and spice is an improvement4 ,baked ,sweet ,apples ,wipe and core eight sweet apples4 ,put in a baking-dish1 and fill cavities with sugar1 allowing one-third cup1 or sweeten with molasses4 ,add two-thirds cup boiling water4 ,cover1 and bake three hours in a slow oven1 adding more water if necessary4 ,apple ,sauce ,wipe1 quarter1 core1 and pare eight sour apples4 ,make a syrup by boiling seven minutes one cup sugar and one cup water with thin shaving from rind of a lemon4 ,remove lemon1 add enough apples to cover bottom of saucepan1 watch carefully during cooking1 and remove as soon as soft4 ,continue until all are cooked4 ,strain remaining syrup over apples4 ,spiced ,apple ,sauce ,wipe1 quarter1 core1 and pare eight sour apples4 ,put in a saucepan1 sprinkle with one cup sugar1 add eight cloves1 and enough water to prevent apples from burning4 ,cook to a mush1 stirring occasionally4 ,apple ,ginger ,wipe1 quarter1 core1 pare1 and chop sour apples2 there should be two and one-half pounds4 ,put in a stewpan and add one and one-half pounds light brown sugar1 juice and rind of one and one-half lemons1 one-half ounce ginger root1 a few grains salt1 and enough water to prevent apples from burning4 ,cover1 and cook slowly four hours1 adding water as necessary4 ,apple ,ginger may be kept for several weeks4 ,apple ,porcupine ,make a syrup by boiling eight minutes one and one-half cups sugar and one and one-half cups water4 ,wipe1 core1 and pare eight apples4 ,put apples in syrup as soon as pared1 that they may not discolor4 ,cook until soft1 occasionally skimming syrup during cooking4 ,apples cook better covered with the syrup2 therefore it is better to use a deep saucepan and have two cookings4 ,drain apples from syrup1 cool1 fill cavities with jelly1 marmalade1 or preserved fruit1 and stick apples with almonds blanched and split in halves lengthwise4 ,serve with ,cream ,sauce ,i4 ,baked ,bananas ,i ,remove skins from six bananas and cut in halves lengthwise4 ,put in a shallow granite pan or on an old platter4 ,mix two tablespoons melted butter1 one-third cup sugar1 and two tablespoons lemon juice4 ,baste bananas with one-half the mixture4 ,bake twenty minutes in a slow oven1 basting during baking with remaining mixture4 ,baked ,bananas ,,ii ,arrange bananas in a shallow pan1 cover1 and bake until skins become very dark in color4 ,remove from skins1 and serve hot sprinkled with sugar4 ,sautd ,bananas ,remove skins from bananas1 cut in halves lengthwise1 and again cut in halves crosswise4 ,dredge with flour1 and saut in clarified butter4 ,drain1 and sprinkle with powdered sugar4 ,baked ,peaches ,peel1 cut in halves1 and remove stones from six peaches4 ,place in a shallow granite pan4 ,fill each cavity with one teaspoon sugar1 one-half teaspoon butter1 few drops lemon juice1 and a slight grating nutmeg4 ,cook twenty minutes1 and serve on circular pieces of buttered dry toast4 ,baked ,pears ,wipe1 quarter1 and core pears4 ,put in a deep pudding-dish1 sprinkle with sugar or add a small quantity of molasses1 then add water to prevent pears from burning4 ,cover1 and cook two or three hours in a very slow oven4 ,small pears may be baked whole4 ,seckel pears are delicious when baked4 ,baked ,quinces ,wipe1 quarter1 core1 and pare eight quinces4 ,put in a baking dish1 sprinkle with three-fourths cup sugar1 add one and one-half cups water1 cover1 and cook until soft in a slow oven4 ,quinces require a long time for cooking4 ,cranberry ,sauce ,pick over and wash three cups cranberries4 ,put in a stewpan1 add one and one-fourth cups sugar and one cup boiling water4 ,cover1 and boil ten minutes4 ,care must be taken that they do not boil over4 ,skim and cool4 ,cranberry ,jelly ,pick over and wash four cups cranberries4 ,put in a stewpan with one cup boiling water1 and boil twenty minutes4 ,rub through a sieve1 add two cups sugar1 and cook five minutes4 ,turn into a mould or glasses4 ,stewed ,prunes ,wash and pick over prunes4 ,put in a saucepan1 cover with cold water1 and soak two hours2 then cook until soft in same water4 ,when nearly cooked1 add sugar or molasses to sweeten4 ,many prefer the addition of a small quantity of lemon juice4 ,rhubarb ,sauce ,peel and cut rhubarb in one-inch pieces4 ,put in a saucepan1 sprinkle generously with sugar1 and add enough water to prevent rhubarb from burning4 ,rhubarb contains such a large percentage of water that but little additional water is needed4 ,cook until soft4 ,if rhubarb is covered with boiling water1 allowed to stand five minutes1 then drained and cooked1 less sugar will be required4 ,rhubarb is sometimes baked in an earthen pudding-dish4 ,if baked slowly for a long time it has a rich red color4 ,,jellies ,jellies are made of cooked fruit juice and sugar1 in nearly all cases the proportions being equal4 ,where failures occur1 they may usually be traced to the use of too ripe fruit4 ,to ,prepare ,glasses for ,jelly4 ,wash glasses and put in a kettle of cold water2 place on range1 and heat water gradually to boiling-point4 ,remove glasses1 and drain4 ,place glasses while filling on a cloth wrung out of hot water4 ,to ,cover ,jelly ,glasses4 ,cut letter paper in circular pieces just to fit in top of glasses4 ,dip in brandy1 and cover jelly4 ,put on tin covers or circular pieces of paper cut larger than the glasses1 and fastened securely over the edge with mucilage4 ,some prefer to cover jelly with melted paraffine then to adjust covers4 ,to ,make a ,jelly ,bag4 ,fold two opposite corners of a piece of cotton and wool flannel three-fourths yard long4 ,sew up in the form of a cornucopia1 rounding at the end4 ,fell the seam to make more secure4 ,bind the top with tape1 and furnish with two or three heavy loops by which it may be hung4 ,apple ,jelly ,wipe apples1 remove stem and blossom ends1 and cut in quarters4 ,put in a granite or porcelain-lined preserving kettle1 and add cold water to come nearly to top of apples4 ,cover1 and cook slowly until apples are soft2 mash1 and drain through a coarse sieve4 ,avoid squeezing apples1 which makes jelly cloudy4 ,then allow juice to drip through a double thickness of cheese-cloth or a jelly bag4 ,boil twenty minutes1 and add an equal quantity of heated sugar2 boil five minutes1 skim1 and turn in glasses4 ,put in a sunny window1 and let stand twenty-four hours4 ,cover1 and keep in a cool1 dry place4 ,porter apples make a delicious flavored jelly4 ,if apples are pared1 a much lighter jelly may be made4 ,gravenstein apples make a very spicy jelly4 ,to ,heat ,sugar4 ,put in a granite dish1 place in oven1 leaving oven door ajar1 and stir occasionally4 ,quince ,jelly ,follow recipe for ,apple ,jelly1 using quinces in place of apples1 and removing seeds from fruit4 ,quince parings are often used for jelly1 the better part of the fruit being used for canning4 ,crab ,apple ,jelly ,follow recipe for ,apple ,jelly1 leaving apples whole instead of cutting in quarters4 ,currant ,jelly ,currants are in the best condition for making jelly between ,june twenty-eighth and ,july third1 and should not be picked directly after a rain4 ,cherry currants make the best jelly4 ,equal proportions of red and white currants are considered desirable1 and make a lighter colored jelly4 ,pick over currants1 but do not remove stems2 wash and drain4 ,mash a few in the bottom of a preserving kettle1 using a wooden potato masher2 so continue until berries are used4 ,cook slowly until currants look white4 ,strain through a course strainer1 then allow juice to drop through a double thickness of cheese-cloth or a jelly bag4 ,measure1 bring to boiling-point1 and boil five minutes2 add unequal measure of heated sugar1 boil three minutes1 skim1 and pour into glasses4 ,place in a sunny window1 and let stand twenty-four hours4 ,cover1 and keep in a cool1 dry place4 ,currant and ,raspberry ,jelly ,follow recipe for ,currant ,jelly1 using equal parts of currants and raspberries4 ,blackberry ,jelly ,follow recipe for ,currant ,jelly1 using blackberries in place of currants4 ,raspberry ,jelly ,follow recipe for ,currant ,jelly1 using raspberries in place of currants4 ,raspberry ,jelly is the most critical to make1 and should not be attempted if fruit is thoroughly ripe1 or if it has been long picked4 ,barberry ,jelly ,barberry ,jelly is firmer and of better color if made from fruit picked before the frost comes1 while some of the berries are still green4 ,make same as ,currant ,jelly1 allowing one cup water to one peck barberries4 ,grape ,jelly ,grapes should be picked over1 washed1 and stems removed before putting into a preserving kettle4 ,heat to boiling-point1 mash1 and boil thirty minutes2 then proceed as for ,currant ,jelly4 ,wild grapes make the best jelly4 ,green ,grape ,jelly ,grapes should be picked when just beginning to turn4 ,make same as ,grape ,jelly4 ,venison ,jelly #a peck wild grapes #a quart vinegar ,whole cloves cup each ,stick cinnamon #f pounds sugar ,put first four ingredients into a preserving kettle1 heat slowly to the boiling-point1 and cook until grapes are soft4 ,strain through a double thickness of cheese-cloth or a jelly bag1 and boil liquid twenty minutes2 then add sugar heated1 and boil five minutes4 ,turn into glasses4 ,damson ,jelly ,wipe and pick over damsons2 then prick several times with a large pin4 ,make same as ,currant ,jelly1 using three-fourths as much sugar as fruit juice4 ,,jams ,raspberries and blackberries are the fruits most often employed for making jams1 and require equal weight of sugar and fruit4 ,raspberry ,jam ,pick over raspberries4 ,mash a few in the bottom of a preserving kettle1 using a wooden potato masher1 and so continue until the fruit is used4 ,heat slowly to boiling-point1 and add gradually an equal quantity of heated sugar4 ,cook slowly forty-five minutes4 ,put in a stone jar or tumblers4 ,blackberry ,jam ,follow recipe for ,raspberry ,jam1 using blackberries in place of raspberries4 ,,marmalades ,marmalades are made of the pulp and juice of fruits with sugar4 ,grape ,marmalade ,pick over1 wash1 drain1 and remove stems from grapes4 ,separate pulp from skins4 ,put pulp in preserving kettle4 ,heat to boiling-point1 and cook slowly until seeds separate from pulp2 then rub through a hair sieve4 ,return to kettle with skins1 add an equal measure of sugar1 and cook slowly thirty minutes1 occasionally stirring to prevent burning4 ,put in a stone jar or tumblers4 ,quince ,marmalade ,wipe quinces1 remove blossom ends1 cut in quarters1 remove seeds2 then cut in small pieces4 ,put into a preserving kettle1 and add enough water to nearly cover4 ,cook slowly until soft4 ,rub through a hair sieve1 and add three-fourths its measure of heated sugar4 ,cook slowly twenty minutes1 stirring occasionally to prevent burning4 ,put in tumblers4 ,orange ,marmalade ,i ,select sour1 smooth-skinned oranges4 ,weigh oranges1 and allow three-fourths their weight in cut sugar4 ,remove peel from oranges in quarters4 ,cook peel until soft in enough boiling water to cover2 drain1 remove white part from peel by scraping it with a spoon4 ,cut thin yellow rind in strips1 using a pair of scissors4 ,this is more quickly accomplished by cutting through two or three pieces at a time4 ,divide oranges in sections1 remove seeds and tough part of the skin4 ,put into a preserving kettle and heat to boiling-point1 add sugar gradually1 and cook slowly one hour2 add rind1 and cook one hour longer4 ,turn into glasses4 ,orange ,marmalade ,,ii ,slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible1 remove seeds1 and put in a preserving kettle with four quarts water4 ,cover1 and let stand thirty-six hours2 then boil for two hours1 add eight pounds sugar1 and boil one hour longer4 ,illustration3 ,,utensils ,,necessary ,,for ,,canning4--,page #egg4 ,illustration3 ,,canned ,,fruits4--,page #egi4 ,illustration3 ,,red ,,peppers ,,being ,,prepared ,,for ,,canning4--,page #eha4 ,illustration3 ,,pickles ,,ready ,,for ,,serving 7,page #ehd74 ,,crock ,,for ,,keeping ,,pickles4 ,orange and ,rhubarb ,marmalade ,remove peel in quarters from eight oranges and prepare as for ,orange ,marmalade4 ,divide oranges in sections1 remove seeds and tough part of skin4 ,put into a preserving kettle1 add five pounds rhubarb1 skinned and cut in one-half inch pieces4 ,heat to boiling-point1 and boil one-half hour2 then add four pounds cut sugar and cut rind4 ,cook slowly two hours4 ,turn into glasses4 ,quince ,honey ,pare and grate five large quinces4 ,to one pint boiling water add five pounds sugar4 ,stir over fire until sugar is dissolved1 add quince1 and cook fifteen or twenty minutes4 ,turn into glasses4 ,when cold it should be about the color and consistency of honey4 ,,canning ,,and ,,preserving ,preserving fruit is cooking it with from three-fourths to its whole weight of sugar4 ,by so doing1 much of the natural flavor of the fruit is destroyed2 therefore canning is usually preferred to preserving4 ,canning fruit is preserving sterilized fruit in sterilized air-tight jars1 the sugar being added to give sweetness4 ,fruits may be canned without sugar if perfectly sterilized1 that is1 freed from all germ life4 ,directions for ,canning ,fruit for canning should be fresh1 firm1 of good quality1 and not over-ripe2 if over-ripe1 some of the spores may survive the boiling1 then fermentation will take place in a short time4 ,for canning fruit1 allow one-third its weight in sugar1 and two and one-half to three cups water to each pound of sugar4 ,boil sugar and water ten minutes to make a thin syrup2 then cook a small quantity of the fruit at a time in the syrup2 by so doing1 fruit may be kept in perfect shape4 ,hard fruits1 like pineapple and quince1 are cooked in boiling water until nearly soft1 then put in syrup to finish cooking4 ,sterilized jars are then filled with fruit1 and enough syrup added to overflow jars4 ,if there is not sufficient syrup1 add boiling water1 as jars must be filled to overflow4 ,introduce a spoon between fruit and jar1 that air bubbles may rise to the top and break2 then quickly put on rubbers and screw on sterilized covers4 ,let stand until cold1 again screw covers1 being sure this time that jars are air-tight4 ,while filling jars1 place them on a cloth wrung out of hot water4 ,to ,sterilize ,jars ,wash jars and fill with cold water4 ,set in a kettle on a trivet1 and surround with cold water4 ,heat gradually to boiling-point1 remove from water1 empty1 and fill while hot4 ,put covers in hot water and let stand five minutes4 ,dip rubber bands in hot water1 but do not allow them to stand4 ,new rubbers should be used each season1 and care must be taken that rims of covers are not bent1 as jars cannot then be hermetically sealed4 ,canned ,porter ,apples ,wipe1 quarter1 core1 and pare ,porter apples1 then weigh4 ,make a syrup by boiling for ten minutes one-third their weight in sugar with water1 allowing two and one-half cups to each pound of sugar4 ,cook apples in syrup until soft1 doing a few at a time4 ,fill jars1 following ,directions for ,canning4 ,canned ,peaches ,wipe peaches and put in boiling water1 allowing them to stand just long enough to easily loosen skins4 ,remove skins and cook fruit at once1 that it may not discolor1 following ,directions for ,canning4 ,some prefer to pare peaches1 sprinkle with sugar1 and let stand over night4 ,in morning drain1 add water to fruit syrup1 bring to boiling-point1 and then cook fruit4 ,peaches may be cut in halves1 or smaller pieces if desired4 ,canned ,pears ,wipe and pare fruit4 ,cook whole with stems left on1 or remove stems1 cut in quarters1 and core4 ,follow ,directions for ,canning4 ,a small piece of ginger root or a few slicings of lemon rind may be cooked with syrup4 ,bartlett pears are the best for canning4 ,canned ,pineapples ,remove skin and eyes from pineapples2 then cut in half-inch slices1 and slices in cubes1 at the same time discarding the core4 ,follow ,directions for ,canning4 ,pineapples may be shredded and cooked in one-half their weight of sugar without water1 and then put in jars4 ,when put up in this way they are useful for the making of sherbets and fancy desserts4 ,canned ,quinces ,wipe1 quarter1 core1 and pare quinces4 ,follow ,directions for ,canning4 ,quinces may be cooked with an equal weight of sweet apples wiped1 quartered1 cored1 and pared2 in this case use no extra sugar for apples4 ,canned ,cherries ,use large white or red cherries4 ,wash1 remove stems1 then follow ,directions for ,canning4 ,canned ,huckleberries ,pick over and wash berries1 then put in a preserving kettle with a small quantity of water to prevent berries from burning4 ,cook until soft1 stirring occasionally1 and put in jars4 ,no sugar is required1 but a sprinkling of salt is an agreeable addition4 ,canned ,rhubarb ,pare rhubarb and cut in one-inch pieces4 ,pack in a jar1 put under cold water faucet1 and let water run twenty minutes1 then screw on cover4 ,rhubarb canned in this way has often been known to keep a year4 ,canned ,tomatoes ,wipe tomatoes1 cover with boiling water1 and let stand until skins may be easily removed4 ,cut in pieces and cook until thoroughly scalded2 skim often during cooking4 ,fill jars1 following directions given4 ,damson ,preserves ,wipe damsons with a piece of cheese-cloth wrung out of cold water1 and prick each fruit five or six times1 using a large needle2 then weigh4 ,make a syrup by boiling three-fourths their weight in sugar with water1 allowing one cup to each pound of sugar4 ,as soon as syrup reaches boiling-point1 skim1 and add plums1 a few at a time1 that fruit may better keep in shape during cooking4 ,cook until soft4 ,it is well to use two kettles1 that work may be more quickly done1 and syrup need not cook too long a time4 ,put into glass or stone jars4 ,strawberry ,preserves ,pick over1 wash1 drain1 and hull strawberries2 then weigh4 ,fill glass jars with berries4 ,make a syrup same as for ,damson ,preserve1 cooking the syrup fifteen minutes4 ,add syrup to overflow jars2 let stand fifteen minutes1 when fruit will have shrunk1 and more fruit must be added to fill jars4 ,screw on covers1 put on a trivet in a kettle of cold water1 heat water to boiling-point1 and keep just below boiling-point one hour4 ,raspberries may be preserved in the same way4 ,pear ,chips #h lbs4 pears #d lbs4 sugar lb4 ,canton ginger #d lemons ,wipe pears1 remove stems1 quarter1 and core2 then cut in small pieces4 ,add sugar and ginger1 and let stand over night4 ,in the morning add lemons cut in small pieces1 rejecting seeds1 and cook slowly three hours4 ,put into a stone jar4 ,raspberry and ,currant ,preserve #f lbs4 currants #f lbs4 sugar #h quarts raspberries ,pick over1 wash1 and drain currants4 ,put into a preserving kettle1 adding a few at a time1 and mash4 ,cook one hour1 strain through double thickness of cheese-cloth4 ,return to kettle1 add sugar1 heat to boiling-point1 and cook slowly twenty minutes4 ,add one quart raspberries when syrup again reaches boiling-point1 skim out raspberries1 put in jar1 and repeat until raspberries are used4 ,fill jars to overflowing with syrup1 and screw on tops4 ,brandied ,peaches #a peck peaches ,half their weight in sugar #a quart high-proof alcohol or brandy ,remove skins from peaches1 and put alternate layers of peaches and sugar in a stone jar2 then add alcohol4 ,cover closely1 having a heavy piece of cloth under cover of jar4 ,tutti-,frutti ,put one pint brandy into a stone jar1 add the various fruits as they come into market2 to each quart of fruit add the same quantity of sugar1 and stir the mixture each morning until all the fruit has been added4 ,raspberries1 strawberries1 apricots1 peaches1 cherries1 and pineapples are the best to use4 ,canned ,red ,peppers ,wash one peck red peppers1 cut a slice from stem end of each1 and remove seeds2 then cut in thin strips by working around and around the peppers1 using scissors or a sharp vegetable knife4 ,cover with boiling water1 let stand two minutes1 drain1 and plunge into ice-water4 ,let stand ten minutes1 again drain1 and pack solidly into pint glass jars4 ,boil one quart vinegar and two cups sugar fifteen minutes4 ,pour over peppers to overflow jars1 cover1 and keep in a cold place4 ,preserved ,melon ,rind ,pare and cut in strips the rind of ripe melons4 ,soak in alum water to cover1 allowing two teaspoons powdered alum to each quart of water4 ,heat gradually to boiling-point and cook slowly ten minutes4 ,drain1 cover with ice-water1 and let stand two hours2 again drain1 and dry between towels4 ,weigh1 allow one pound sugar to each pound of fruit1 and one cup water to each pound of sugar4 ,boil sugar and water ten minutes4 ,add melon rind1 and cook until tender4 ,remove rind to a stone jar1 and cover with syrup4 ,two lemons cut in slices may be cooked ten minutes in the syrup4 ,tomato ,preserve #a lb4 yellow pear tomatoes #a lb4 sugar #b ozs4 preserved ,canton ginger #b lemons ,wipe tomatoes1 cover with boiling water1 and let stand until skins may be easily removed4 ,add sugar1 cover1 and let stand over night4 ,in the morning pour off syrup and boil until quite thick2 skim1 then add tomatoes1 ginger1 and lemons which have been sliced and the seeds removed4 ,cook until tomatoes have a clarified appearance4 ,,pickling ,pickling is preserving in any salt or acid liquor4 ,spiced ,currants #g lbs4 currants #e lbs4 brown sugar #c tablespoons cinnamon #c tablespoons clove #a pint vinegar ,pick over currants1 wash1 drain1 and remove stems4 ,put in a preserving kettle1 add sugar1 vinegar1 and spices tied in a piece of muslin4 ,heat to boiling-point1 and cook slowly one and one-half hours4 ,store in a stone jar and keep in a cool place4 ,spiced currants are a delicious accompaniment to cold meat4 ,sweet ,pickled ,peaches peck peaches #b lbs4 brown sugar #a pint vinegar #a oz4 stick cinnamon ,cloves ,boil sugar1 vinegar1 and cinnamon twenty minutes4 ,dip peaches quickly in hot water1 then rub off the fur with a towel4 ,stick each peach with four cloves4 ,put into syrup1 and cook until soft1 using one-half peaches at a time4 ,sweet ,pickled ,pears ,follow recipe for ,sweet ,pickled ,peaches1 using pears in place of peaches4 ,chili ,sauce #ab medium-sized ripe tomatoes #a pepper1 finely chopped #a onion1 finely chopped #b cups vinegar #c tablespoons sugar #a tablespoon salt #b teaspoons clove #b teaspoons cinnamon #b teaspoons allspice #b teaspoons grated nutmeg ,peel tomatoes and slice4 ,put in a preserving kettle with remaining ingredients4 ,heat gradually to boiling-point1 and cook slowly two and one-half hours4 ,ripe ,tomato ,pickle #c pints tomatoes1 peeled and chopped #a cup chopped celery #d tablespoons chopped red pepper #d tablespoons chopped onion #d tablespoons salt #f tablespoons sugar #f tablespoons mustard seed teaspoon clove teaspoon cinnamon #a teaspoon grated nutmeg #b cups vinegar ,mix ingredients in order given4 ,put in a stone jar and cover4 ,this uncooked mixture must stand a week before using1 but may be kept a year4 ,ripe ,cucumber ,pickle ,cut cucumbers in halves lengthwise4 ,cover with alum water1 allowing two teaspoons powdered alum to each quart of water4 ,heat gradually to boiling-point1 then let stand on back of range two hours4 ,remove from alum water and chill in ice-water4 ,make a syrup by boiling five minutes two pounds sugar1 one pint vinegar1 with two tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin4 ,add cucumbers and cook ten minutes4 ,remove cucumbers to a stone jar1 and pour over the syrup4 ,scald syrup three successive mornings1 and return to cucumbers4 ,unripe ,cucumber ,pickles 7,gherkins7 ,wipe four quarts small unripe cucumbers4 ,put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days4 ,drain cucumbers from brine1 bring brine to boiling-point1 pour over cucumbers1 and again let stand three days2 repeat4 ,drain1 wipe cucumbers1 and pour over one gallon boiling water in which one tablespoon alum has been dissolved4 ,let stand six hours1 then drain from alum water4 ,cook cucumbers ten minutes1 a few at a time1 in one-fourth the following mixture heated to the boiling-point and boiled ten minutes3-- #a gallon vinegar #d red peppers #b sticks cinnamon #b tablespoons allspice berries #b tablespoons cloves ,strain remaining liquor over pickles which have been put in a stone jar4 ,chopped ,pickles #d quarts chopped green tomatoes cup salt #b teaspoons pepper #c teaspoons mustard #c teaspoons cinnamon #c teaspoons allspice #c teaspoons cloves cup white mustard seed #d green peppers1 sliced #b chopped onions #b quarts vinegar ,add salt to tomatoes1 cover1 let stand twenty-four hours1 and drain4 ,add spices to vinegar1 and heat to boiling-point2 then add tomatoes1 peppers1 and onions1 bring to boiling-point1 and cook fifteen minutes after boiling-point is reached4 ,store in a stone jar and keep in a cool place4 ,spanish ,pickles #a peck green tomatoes1 thinly sliced #d onions1 thinly sliced #a cup salt oz4 cloves oz4 allspice berries oz4 peppercorns cup brown mustard seed #a lb4 brown sugar #d green peppers1 finely chopped ,cider vinegar ,sprinkle alternate layers of tomatoes and onions with salt1 and let stand over night4 ,in the morning drain1 and put in a preserving kettle1 adding remaining ingredients1 using enough vinegar to cover all4 ,heat gradually to boiling-point and boil one-half hour4 ,chow-,chow #b quarts small green tomatoes #ab small cucumbers #c red peppers #a cauliflower #b bunches celery #a pint small onions #b quarts string beans lb4 mustard seed #b oz4 turmeric oz4 allspice oz4 pepper oz4 clove ,salt #a gallon vinegar ,prepare vegetables and cut in small pieces1 cover with salt1 let stand twenty-four hours1 and drain4 ,heat vinegar and spices to boiling-point1 add vegetables1 and cook until soft4 ,pickled ,onions ,peel small white onions1 cover with brine1 allowing one and one-half cups salt to two quarts boiling water1 and let stand two days2 drain1 and cover with more brine2 let stand two days1 and again drain4 ,make more brine and heat to boiling-point2 put in onions and boil three minutes4 ,put in jars1 interspersing with bits of mace1 white peppercorns1 cloves1 bits of bay leaf1 and slices of red pepper4 ,fill jars to overflow with vinegar scalded with sugar1 allowing one cup sugar to one gallon vinegar4 ,cork while hot4 ,,chapter ,,xxxvii ,,helpful ,,hints ,,for ,,the ,,young ,,housekeeper ,to ,scald ,milk4 ,put in top of double boiler1 having water boiling in under part4 ,cover1 and let stand on top of range until milk around edge of double boiler has a bead-like appearance4 ,for ,buttered ,cracker ,crumbs1 allow from one-fourth to one-third cup melted butter to each cup of crumbs4 ,stir lightly with a fork in mixing1 that crumbs may be evenly coated and light rather than compact4 ,to ,cream ,butter4 ,put in a bowl and work with a wooden spoon until soft and of creamy consistency4 ,should buttermilk exude from butter it should be poured off4 ,to ,extract ,juice from ,onion4 ,cut a slice from root end of onion1 draw back the skin1 and press onion on a coarse grater1 working with a rotary motion4 ,to ,chop ,parsley4 ,remove leaves from parsley4 ,if parsley is wet1 first dry in a towel4 ,gather parsley between thumb and fingers and press compactly4 ,with a sharp vegetable knife cut through and through4 ,again gather in fingers and recut1 so continuing until parsley is finely cut4 ,to ,caramelize ,sugar4 ,put in a smooth granite saucepan or omelet pan1 place over hot part of range1 and stir constantly until melted and of the color of maple syrup4 ,care must be taken to prevent sugar from adhering to sides of pan or spoon4 ,to ,make ,caramel4 ,continue the caramelization of sugar until syrup is quite brown and a whitish smoke arises from it4 ,add an equal quantity of boiling water1 and simmer until of the consistency of a thick syrup4 ,of use in coloring soups1 sauces1 etc4 ,acidulated ,water is water to which vinegar or lemon juice is added4 ,one tablespoon of the acid is allowed to one quart water4 ,to ,blanch ,almonds4 ,cover ,jordan almonds with boiling water and let stand two minutes2 drain1 put into cold water1 and rub off the skins4 ,dry between towels4 ,to ,shred ,almonds4 ,cut blanched almonds in thin strips lengthwise of the nut4 ,macaroon ,dust4 ,dry macaroons pounded and sifted4 ,to ,shell ,chestnuts4 ,cut a half-inch gash on flat sides and put in an omelet pan1 allowing one-half teaspoon butter to each cup chestnuts4 ,shake over range until butter is melted4 ,put in oven and let stand five minutes4 ,remove from oven1 and with a small knife take off shells4 ,by this method shelling and blanching is accomplished at the same time1 as skins adhere to shells4 ,flavoring ,extracts and ,wine should be added if possible to a mixture when cold4 ,if added while mixture is hot1 much of the goodness passes off with the steam4 ,meat ,glaze4 ,four quarts stock reduced to one cup4 ,mixed ,mustard4 ,mix two tablespoons mustard and one teaspoon sugar1 add hot water gradually until of the consistency of a thick paste4 ,vinegar may be used in place of water4 ,to ,prevent ,salt from ,lumping4 ,mix with corn-starch1 allowing one teaspoon corn-starch to six teaspoons salt4 ,to ,wash ,carafes4 ,half fill with hot soapsuds1 to which is added one teaspoon washing soda4 ,put in newspaper torn in small pieces4 ,let stand one-half hour1 occasionally shaking4 ,empty1 rinse with hot water1 drain1 wipe outside1 and let stand to dry inside4 ,after ,broiling or ,frying1 if any fat has spattered on range1 wipe surface at once with newspaper4 ,to ,remove ,fruit ,stains4 ,pour boiling water over stained surface1 having it fall from a distance of three feet4 ,this is a much better way than dipping stain in and out of hot water2 or wring articles out of cold water and hang out of doors on a frosty night4 ,to ,remove ,stains of ,claret ,wine4 ,as soon as claret is spilt1 cover spot with salt4 ,let stand a few minutes1 then rinse in cold water4 ,to ,clean ,graniteware where mixtures have been cooked or burned on4 ,half fill with cold water1 add washing soda1 heat water gradually to boiling-point1 then empty1 when dish may be easily washed4 ,pearline or any soap-powder may be used in place of washing soda4 ,to ,wash ,mirrors and ,windows4 ,rub over with chamois skin wrung out of warm water1 then wipe with a piece of dry chamois skin4 ,this method saves much strength4 ,to ,remove ,white ,spots from ,furniture4 ,dip a cloth in hot water nearly to boiling-point4 ,place over spot1 remove quickly1 and rub over spot with a dry cloth4 ,repeat if spot is not removed4 ,alcohol or camphor quickly applied may be used4 ,tumblers which have contained milk should be first rinsed in cold water before washing in hot water4 ,to keep a ,sink ,drain free from grease1 pour down once a week at night one-half can ,babbitt's potash dissolved in one quart water4 ,should ,sink ,drain chance to get choked1 pour into sink one-fourth pound copperas dissolved in two quarts boiling water4 ,if this is not efficacious1 repeat before sending for a plumber4 ,never put ,knives with ivory handles in water4 ,hot water causes them to crack and discolor4 ,to prevent ,glassware from being easily broken1 put in a kettle of cold water1 heat gradually until water has reached boiling-point4 ,set aside2 when water is cold take out glass4 ,this is a most desirable way to toughen lamp chimneys4 ,to ,remove ,grease ,spots4 ,cold water and ,ivory ,soap will remove grease spots from cotton and woollen fabrics4 ,castilian ,cream is useful for black woollen goods1 but leaves a light ring on delicately colored goods4 ,ether is always sure and safe to use4 ,to ,remove ,iron ,rust4 ,saturate spot with lemon juice1 then cover with salt4 ,let stand in the sun for several hours2 or a solution of hydrochloric acid may be used4 ,iron ,rust may be removed from delicate fabrics by covering spot thickly with cream of tartar1 then twisting cloth to keep cream of tartar over spot2 put in a saucepan of cold water1 and heat water gradually to boiling-point4 ,to ,remove ,grass ,stains from cotton goods1 wash in alcohol4 ,to ,remove ,ink ,stains4 ,wash in a solution of hydrochloric acid1 and rinse in ammonia water4 ,wet the spot with warm water1 put on ,sapolio1 rub gently between the hands1 and generally the spot will disappear4 ,cut ,glass should be washed and rinsed in water that is not very hot and of same temperature4 ,in ,sweeping ,carpets1 keep broom close to floor and work with the grain of the carpet4 ,occasionally turn broom that it may wear evenly4 ,tie ,strands of a ,new ,broom closely together1 put into a pail of boiling water1 and soak two hours4 ,dry thoroughly before using4 ,never wash the inside of ,tea or ,coffee ,pots with soapsuds4 ,if granite or agate ware is used1 and becomes badly discolored1 nearly fill pot with ,cold water1 add one tablespoon borax1 and heat gradually until water reaches the boiling-point4 ,rinse with hot water1 wipe1 and keep on back of range until perfectly dry4 ,never put cogs of a ,dover ,egg-beater in water4 ,never wash ,bread ,boards in a sink4 ,scrub with grain of wood1 using a small brush4 ,before using a new ,iron ,kettle1 grease inside and outside1 and let stand forty-eight hours2 then wash in hot water in which a large lump of cooking soda has been dissolved4 ,to clean a ,copper ,boiler1 use ,putz ,pomade ,cream4 ,apply with a woollen cloth when boiler is warm1 not hot2 then rub off with second woollen cloth and polish with flannel or chamois4 ,if badly tarnished1 use oxalic acid4 ,faucets and brasses are treated in the same way4 ,a bottle containing ,oxalic ,acid should be marked poison1 and kept on a high shelf4 ,to keep an ,ice ,chest in good condition1 wash thoroughly once a week with cold or lukewarm water in which washing soda has been dissolved4 ,if by chance anything is spilt in an ice chest1 it should be wiped off at once4 ,milk and butter very quickly absorb odors1 and if in ice chest with other foods1 should be kept closely covered4 ,hard ,wood ,floors and ,furniture may be polished by using a small quantity of kerosene oil applied with a woollen cloth1 then rubbing with a clean woollen cloth4 ,a very good furniture polish is made by using equal parts linseed oil and turpentine4 ,polish for ,hard ,wood ,floors4 ,use one part beeswax to two parts turpentine4 ,put in saucepan on range1 and when wax is dissolved a paste will be formed4 ,to clean ,piano ,keys1 rub over with alcohol4 ,to remove old ,tea and ,coffee ,stains1 wet spot with cold water1 cover with glycerine1 and let stand two or three hours4 ,then wash with cold water and hard soap4 ,repeat if necessary4 ,before ,sweeping ,old ,carpets1 sprinkle with pieces of newspaper wrung out of water4 ,after sweeping1 wipe over with a cloth wrung out of a weak solution of ammonia water1 which seems to brighten colors4 ,platt's ,chloride is one of the best ,disinfectants4 ,chloride of lime is a valuable disinfectant1 and much cheaper than ,platt's ,chloride4 ,listerine is an excellent disinfectant to use for the mouth and throat4 ,to ,make a ,pastry ,bag4 ,fold a twelve-inch square of rubber cloth from two opposite corners4 ,sew edges together1 forming a triangular bag4 ,cut off point to make opening large enough to insert a tin pastry tube4 ,a set comprising bag and twelve adjustable tubes may be bought for two and one-half dollars4 ,smoked ,ceilings may be cleaned by washing with cloths wrung out of water in which a small piece of washing soda has been dissolved4 ,for a ,burn apply equal parts of white of egg and olive oil mixed together1 then cover with a piece of old linen2 if applied at once no blister will form4 ,or apply at once cooking soda1 then cover with cloth and keep the same wet with cold water4 ,this takes out the pain and prevents blistering4 ,curtain and ,portire ,poles allow the hangings to slip easily if rubbed with hard soap4 ,this is much better than greasing4 ,creaking ,doors and ,drawers should be treated in the same way4 ,to ,remove ,dust from ,rattan ,furniture use a painter's small brush4 ,,chapter ,,xxxviii ,,suitable ,,combinations ,,for ,,serving ,breakfast ,menus ,oranges ,oatmeal with ,sugar and ,cream ,boiled ,ham ,creamed ,potatoes ,pop-overs or ,fadges ,coffee ,quaker ,rolled ,oats with ,baked ,apples1 ,sugar and ,cream ,creamed ,fish ,baked ,potatoes ,golden ,corn ,cake ,coffee ,bananas ,old ,grist ,mill ,toasted ,wheat with ,sugar and ,cream ,scrambled ,eggs ,sautd ,potatoes ,graham ,gems ,griddle ,cakes ,coffee ,grape ,fruit ,wheatlet with ,sugar and ,cream ,beefsteak ,lyonnaise ,potatoes ,twin ,mountain ,muffins ,coffee ,sliced ,oranges ,wheat ,germ with ,sugar and ,cream ,warmed over ,lamb ,french ,fried ,potatoes ,raised ,biscuits ,buckwheat ,cakes with ,maple ,syrup ,old ,grist ,mill ,coffee ,illustration3 ,,table ,,laid ,,for ,,breakfast4--,page #eib4 ,illustration3 ,,luncheon ,,table ,,laid ,,for ,,fish ,,course1 ,,soup ,,course ,,presumably ,,having ,,been ,,removed4--,page #eid4 ,strawberries ,hominy with ,sugar and ,cream ,bacon and ,fried ,eggs ,baked ,potatoes ,rye ,muffins ,coffee ,raspberries ,shredded ,wheat ,biscuit ,dried ,smoked ,beef in ,cream ,hashed ,brown ,potatoes ,baking-,powder ,biscuit ,coffee ,watermelon ,old ,grist ,mill ,rolled ,oats with ,sugar and ,cream ,broiled ,halibut ,potato ,cakes ,sliced ,cucumbers ,quaker ,biscuit ,coffee ,cantaloupe ,pettijohn's with ,sugar and ,cream ,cecils with ,tomato ,sauce ,potato ,balls ,rice ,muffins ,coffee ,peaches ,farinose with ,sugar and ,cream ,omelette ,potatoes la ,matre d',htel ,berry ,muffins ,coffee ,blackberries ,h-,o with ,sugar and ,cream ,dropped ,eggs on ,toast ,waffles with ,maple ,syrup ,coffee ,pears ,old ,grist ,mill ,rolled ,wheat with ,sugar and ,cream ,corned ,beef ,hash ,milk ,toast ,coffee ,grapes ,cereal with ,fruit ,fried ,smelts ,baked ,sweet ,potatoes ,sliced ,tomatoes ,oatmeal ,muffins ,coffee ,oatmeal ,mush with ,apples ,hamburg ,steaks ,creamed ,potatoes ,white ,corn ,cake ,coffee ,plums and ,pears ,cracked ,wheat with ,sugar and ,cream ,baked ,beans ,fish ,balls ,brown ,bread ,old ,grist ,mill ,coffee ,sliced ,peaches ,germea with ,sugar and ,cream ,brown ,bread ,toast ,cold ,sliced ,meat ,sautd ,sweet ,potatoes ,coffee ,wheatena with ,sugar and ,cream ,fish ,hash ,buttered ,graham ,toast ,strawberry ,short ,cake ,coffee ,grapes ,old ,grist ,mill ,rye ,flakes with ,sugar and ,cream ,lamb ,chops ,baked ,potatoes ,raised ,muffins ,doughnuts and ,coffee ,luncheon ,menus ,grilled ,sardines ,baked ,apples with ,cream ,rolls ,sponge ,cake ,cocoa ,creamed ,chicken ,celery ,rolls ,grapes and ,apples ,tea ,lamb ,croquettes ,dressed ,lettuce ,baking-,powder ,biscuit ,gingerbread ,cheese ,tea ,split ,pea ,soup ,crisp ,crackers ,egg ,salad ,entire ,wheat ,bread ,oranges ,cocoa ,cold ,sliced ,meat ,cheese ,fondue ,bread and ,butter ,sliced ,peaches ,cookies ,old ,grist ,mill ,coffee ,broiled ,ham ,scalloped ,potatoes ,brown ,bread and ,butter ,sliced ,oranges ,wafers ,scalloped ,oysters ,rolls ,dressed ,celery ,polish ,tartlets ,tea ,salmi of ,lamb ,olives ,bread and ,butter ,cake ,chocolate ,oyster ,stew ,oyster ,crackers or ,dry ,toast ,pickles ,cream ,whips ,lady ,fingers ,scalloped ,turkey ,brown ,bread ,sandwiches ,lettuce ,salad ,cheese ,straws ,tea ,turban of ,fish ,saratoga ,potatoes ,warmed over ,muffins ,nuts ,crackers ,cheese ,tea ,cream of ,tomato ,soup ,crotons ,omelet with ,vegetables ,bread and ,butter ,bananas ,tea ,salad la ,russe ,graham ,bread and ,butter ,peach ,sauce ,scotch ,wafers ,tea ,cold ,sliced ,tongue ,macaroni and ,cheese ,lettuce ,salad ,crackers ,wafers ,coffee ,salmon ,croquettes ,rolls ,dressed ,lettuce ,strawberries and ,cream ,tea ,beef ,stew with ,dumplings ,sliced ,oranges ,cake ,tea ,lobster ,salad ,rolls ,raspberries and ,cream ,wafers ,russian ,tea ,illustration3 ,,table ,,laid ,,for ,,formal ,,luncheon4--,page #eif4 ,illustration3 ,,centrepiece ,,for ,,luncheon ,,or ,,dinner ,,table4--,page #eih4 ,illustration3 ,,centrepiece ,,for ,,thanksgiving ,,dinner ,,table4--,page #eih4 ,cold ,sliced ,corned ,beef ,corn la ,southern ,entire ,wheat ,bread and ,butter ,grapes and ,pears ,dinner ,menus ,cream of ,celery ,soup ,roast ,beef ,franconia ,potatoes ,yorkshire ,pudding ,macaroni with ,cheese ,tomato and ,lettuce ,salad ,chocolate ,cream ,caf ,noir ,tomato ,soup ,baked ,fish ,hollandaise ,sauce ,shadow ,potatoes ,cole ,slaw ,fig ,pudding ,crackers ,cheese ,caf ,noir ,potato ,soup ,boiled ,fowl ,egg ,sauce ,boiled ,rice ,mashed ,turnips ,celery ,vegetable ,salad ,bread and ,butter ,pudding ,macaroni ,soup ,fricassee of ,lamb ,riced ,potatoes ,stewed ,tomatoes ,string ,bean and ,radish ,salad ,fruit and ,nuts ,duchess ,soup ,fried ,fillets of ,halibut ,shredded ,potatoes ,hot ,slaw ,beefsteak ,pie ,irish ,moss ,blanc-,mange with ,vanilla ,wafers ,kornlet ,soup ,maryland ,chicken ,baked ,sweet ,potatoes ,creamed ,cauliflower ,cranberry ,sauce ,dressed ,lettuce ,polish ,tartlets ,caf ,noir ,vegetable ,soup ,veal ,cutlets ,horseradish ,mashed ,potatoes ,cream of ,lima ,beans ,dressed ,celery ,cerealine ,pudding ,st4 ,germain ,soup ,beefsteak with ,oyster ,blanket ,stuffed ,potatoes ,spinach ,pineapple ,pudding ,cream ,sponge ,cake ,caf ,noir ,white ,soup ,boiled ,salmon ,egg ,sauce ,boiled ,potatoes ,green ,peas ,cucumbers ,strawberries and cream ,cake ,tomato ,soup without ,stock ,braised ,beef ,horseradish ,sauce ,scalloped ,potatoes ,squash ,baked ,indian ,pudding ,caf ,noir ,bisque ,soup ,broiled ,shad ,chartreuse ,potatoes ,asparagus on ,toast ,cucumber and ,lettuce ,salad ,prune ,whip ,custard ,sauce ,cream of ,pea ,soup ,boiled ,mutton ,caper ,sauce ,mashed ,potatoes ,turkish ,pilaf ,graham ,pudding ,fruit and ,nuts ,turkish ,soup ,lamb ,chops ,french ,fried ,potatoes ,apple ,fritters ,beet ,greens ,caramel ,custard ,caf ,noir ,irish ,stew with ,dumplings ,fish ,croquettes ,dinner ,rolls ,radishes ,custard ,souffl ,creamy ,sauce ,crackers ,cheese ,black ,bean ,soup ,halibut la ,crole ,potatoes en ,surprise ,brussels ,sprouts ,swiss ,pudding ,caf ,noir ,cream of ,clam ,soup ,fried ,chicken ,boiled ,potatoes ,sliced ,tomatoes ,shell ,beans ,peach ,short ,cake ,crackers and ,cheese ,cream of ,lima ,bean ,soup ,roast ,duck ,mashed ,sweet ,potatoes ,cauliflower au ,gratin ,rice ,croquettes with ,currant ,jelly ,grapes ,pears ,crackers ,cheese ,caf ,noir ,chicken ,soup ,broiled ,sword ,fish ,cucumber ,sauce ,baked ,new ,potatoes ,sugared ,beets ,strawberry ,cottage ,pudding ,iced ,coffee ,menu for ,thanksgiving ,dinner ,oyster ,soup ,crisp ,crackers ,celery ,salted ,almonds ,roast ,turkey ,cranberry ,jelly ,mashed ,potatoes ,onions in ,cream ,squash ,chicken ,pie ,fruit ,pudding ,sterling ,sauce ,mince1 ,apple1 and ,squash ,pie ,neapolitan ,ice ,cream ,fancy ,cakes ,fruit ,nuts and ,raisins ,bonbons ,crackers ,cheese ,caf ,noir ,menu for ,christmas ,dinner ,consomm ,bread ,sticks ,olives ,celery ,salted ,pecans ,roast ,goose ,potato ,stuffing ,apple ,sauce ,duchess ,potatoes ,cream of ,lima ,beans ,chicken ,croquettes with ,green ,peas ,dressed ,lettuce with ,cheese ,straws ,english ,plum ,pudding ,brandy ,sauce ,frozen ,pudding ,assorted ,cake ,bonbons ,crackers ,cheese ,caf ,noir ,a ,full ,course ,dinner ,,first ,,course ,little ,neck ,clams or ,bluepoints1 with brown-bread sandwiches4 ,sometimes canaps are used in place of either4 ,for a gentleman's dinner1 canaps accompanied with ,sherry wine are frequently served before guests enter the dining-room4 ,,second ,,course ,clear soup1 with bread sticks1 small rolls1 or crisp crackers4 ,where two soups are served1 one may be a cream soup4 ,cream soups are served with crotons4 ,radishes1 celery1 or olives are passed after the soup4 ,salted almonds may be passed between any of the courses4 ,illustration3 ,,christmas ,,dinner ,,table4--,page #fjj4 ,illustration3 ,,table ,,laid ,,for ,,reception4--,page #fjb4 ,,third ,,course ,bouches or rissoles4 ,the filling to be of light meat4 ,,fourth ,,course ,fish1 baked1 boiled1 or fried4 ,cole-slaw1 dressed cucumbers1 or tomatoes accompany this course2 with fried fish potatoes are often served4 ,,fifth ,,course ,roast saddle of venison or mutton1 spring lamb1 or fillet of beef2 potatoes and one other vegetable4 ,,sixth ,,course ,entre1 made of light meat or fish4 ,,seventh ,,course ,a vegetable4 ,mushrooms1 cauliflower1 asparagus1 or artichokes are served4 ,,eighth ,,course ,punch or cheese course4 ,punch1 when served1 always precedes the game course4 ,,ninth ,,course ,game1 with vegetable salad1 usually lettuce or celery2 or cheese sticks may be served with the salad1 and game omitted4 ,,tenth ,,course ,dessert1 usually cold4 ,,eleventh ,,course ,frozen dessert and fancy cakes4 ,bonbons are passed after this course4 ,,twelfth ,,course ,cracker1 cheese1 and caf noir4 ,caf noir is frequently served in the drawing and smoking rooms after the dinner4 ,where wines and liquors are served1 the first course is not usually accompanied by either2 but if desired1 ,sauterne or other white wine may be used4 ,with soup1 serve ,sherry2 with fish1 white wine2 with game1 ,claret2 with roast and other courses1 ,champagne4 ,after serving caf noir in drawing-room1 pass pony of brandy for men1 sweet liqueur 7,chartreuse1 ,benedictine1 or ,parfait d',amour7 for women2 then ,crme de ,menthe for all4 ,after a short time ,apollinaris should be passed4 ,white wines should be served cool2 ,sherry should be as near the temperature of the room in which it is served as possible4 ,champagne should be served very cold by allowing it to remain in salt and ice at least one-half hour before dinner time4 ,claret1 served without cooling1 and as it contains so small amount of alcohol1 is not good the day after opening4 ,for a simpler dinner1 the third1 seventh1 eighth1 and tenth courses1 and the game in the ninth course1 may be omitted4 ,for a home dinner1 it is always desirable to serve for first course a soup2 second course1 meat or fish1 with potatoes and two other vegetables2 third course1 a vegetable salad1 with ,french dressing2 fourth course1 dessert2 fifth course1 crackers1 cheese1 and caf noir4 ,at a ladies' luncheon the courses are as many as at a small dinner4 ,in winter1 grape fruit is sometimes served in place of oysters2 in summer1 selected strawberries in small ,swedish ,timbale cases4 ,menus for ,full ,course ,dinners ,blue ,points ,consomm la ,royal ,olives ,celery ,salted ,almonds ,swedish ,timbales with ,chicken and ,mushrooms ,fried ,smelts ,sauce ,tartare ,dressed ,cucumbers ,saddle of ,mutton ,currant ,jelly ,sauce ,potatoes ,brabant ,brussels ,sprouts ,suprme of ,chicken ,mushrooms la ,sabine ,canton ,sherbet ,canvasback ,duck ,olive ,sauce ,farina ,cakes with ,jelly ,celery ,salad ,apricot and ,wine ,jelly ,nesselrode ,pudding ,rolled ,wafers ,parisian ,sweets ,crackers ,cheese ,caf ,noir ,little ,neck ,clams ,consomm au ,parmesan ,olives ,salted ,pecans ,bouches ,fillets of ,halibut la ,poulette with ,mayonnaise ,tomatoes ,delmonico ,potatoes ,string ,beans ,larded ,fillet of ,beef with ,horseradish ,sauce ,glazed ,sweetbreads ,artichokes with ,bchamel ,sauce ,sorbet ,broiled ,quail with ,lettuce and ,celery ,salad ,banana ,cantaloupe ,sultana ,roll with ,claret ,sauce ,cinnamon ,bars ,lady ,fingers ,bonbons ,crackers ,cheese ,caf ,noir ,anchovy ,canaps ,julienne ,soup ,olives ,celery ,ginger ,chips ,oyster and ,macaroni ,croquettes ,stuffed ,fillets of ,halibut1 ,french ,hollandaise ,sauce ,tomato ,jelly ,spring ,lamb ,potato ,fritters ,asparagus ,tips with ,hollandaise ,sauce ,chaud-froid of ,chicken ,crme de ,menthe ,ice ,larded ,grouse ,bread ,sauce ,lettuce and ,radish ,salad ,mont ,blanc ,bombe ,glace ,sponge ,drops ,almond ,crescents ,bonbons ,crackers ,cheese ,caf ,noir ,,glossary ,accolade de perdreaux4 ,brace of partridge4 ,agneau4 ,lamb4 ,agra dolce 7sour sweet74 ,an ,italian sauce served with meat4 la1 au1 aux4 ,with or dressed in a certain style4 ,allemande 7 la74 ,in ,german style4 ,ambrosia4 ,food for the gods4 ,often applied to a fruit salad4 ,amricaine 7 l'74 ,in ,american style4 ,ancienne 7 l'74 ,in old style4 ,angelica4 ,a plant1 the stalks of which are preserved and used for decorating moulds4 ,asafetida4 ,a gum resin4 ,its taste is bitter and sub-acrid1 and by the ,asiatics it is used regularly as a condiment4 ,asperges4 ,asparagus4 ,au gratin4 ,with browned crumbs4 ,aurora sauce4 ,a white sauce to which lobster butter is added4 ,avena4 ,oats4 ,baba ,cakes4 ,cakes baked in small moulds2 made from a yeast dough mixture to which is added butter1 sugar1 eggs1 raisins1 and almonds4 ,served as a pudding with hot sauce4 ,bain-,marie4 ,a vessel of any kind containing heated water1 in which other vessels are placed in order to keep their contents heated4 ,bannocks4 ,scottish cakes made of barley or oatmeal1 cooked on a griddle4 ,bards4 ,slices of pork or bacon to lay on the breast of game for cooking4 ,basil4 ,a pot herb4 ,bay leaves4 ,leaves from a species of laurel4 ,barnaise 7 la74 ,in ,swiss style4 ,barnaise sauce4 ,named from ,barnaise1 ,swiss home of ,henry ,,iv4 ,bchamel 7 la74 ,with sauce made of chicken stock and milk or cream4 ,beignet4 ,fritter4 ,beurre noir4 ,black butter4 ,biscuit ,glac4 ,small cakes of ice cream4 ,bisque4 ,a soup usually made from shell-fish2 or an ice cream to which is added finely chopped nuts4 ,blanch 7to74 ,to whiten4 ,blanquette4 ,white meat in cream sauce4 ,buf brais4 ,braised beef4 ,buf la jardinire4 ,braised beef with vegetables4 ,bombe glace4 ,moulded ice cream and ice1 or two kinds of ice cream4 ,outside of one kind1 filling of another4 ,bouches4 ,literally1 mouthful4 ,small patties4 ,bouquet of herbs4 ,a sprig each of thyme1 savory1 marjoram1 and parsley4 ,bourgeoise 7 la74 ,in family style4 ,bretonne sauce4 ,a stock sauce in which chopped parsley is served4 ,caf noir4 ,black coffee4 ,cervelles de veau4 ,calf's brains4 ,chartreuse4 ,a mould of aspic in which there are vegetables2 a meat preparation filling the centre of the mould4 ,used to denote anything concealed4 ,chateaubriand4 ,a cut from the centre of a fillet of beef4 ,chaud-froid4 ,literally1 hot cold4 ,in cookery a jellied sauce4 ,chou-fleur4 ,cauliflower4 ,chutney4 ,an ,east ,india sweet pickle4 ,civet4 ,a game stew4 ,compotes4 ,fruits stewed in syrup and kept in original shape4 ,consomm de volaille4 ,chicken soup4 ,ctelettes4 ,cutlets4 ,court bouillon4 ,a highly seasoned liquor in which to cook fish4 ,crole 7 la74 ,with tomatoes4 ,crote au pot4 ,a brown soup poured over small pieces of toast4 ,curry powder4 ,a yellow powder of which the principal ingredient is turmeric4 ,used largely in ,india4 ,de1 d'4 ,of4 ,devilled4 ,highly seasoned4 ,dinde farcie4 ,stuffed turkey4 ,dinde sauce cleri4 ,turkey with celery sauce4 cossaise 7 l'74 ,in ,scottish style4 ,en bellevue4 ,in ,aspic jelly4 ,applied to meats4 ,en coquilles4 ,in shells4 ,en papillotes4 ,in papers4 ,eperlans frits4 ,fried smelts4 ,espagnole sauce4 ,a rich brown sauce4 ,farci-e4 ,stuffed4 ,fillet de buf piqu4 ,larded fillet of beef4 ,flammande 7 la74 ,in ,holland style4 ,foie de veau grill4 ,broiled liver4 ,fondue4 ,a dish prepared of cheese and eggs4 ,fraises4 ,strawberries4 ,frapp4 ,semi-frozen4 ,fricasse de poulet4 ,fricassee of chicken4 ,fromage4 ,cheese4 ,gateau4 ,cake4 ,gele4 ,jelly4 ,gnevoise 7 la74 ,in ,swiss style4 ,glac4 ,iced or glossed over4 ,grilled4 ,broiled4 ,hachis de buf4 ,beef hash4 ,hoe cakes4 ,cakes made of white corn meal1 salt1 and boiling water1 cooked on a griddle4 ,homard4 ,lobster4 ,hors-d'uvres4 ,side dishes4 ,hutres en coquille4 ,oysters in shell4 ,hutres frites4 ,fried oysters4 ,italienne 7 l'74 ,in ,italian style4 ,jambon froid4 ,cold ham4 ,jardinire4 ,mixed vegetables4 ,kirschwasser4 ,liqueur made from cherry juice4 ,kuchen4 ,german for cake4 ,kmmel4 ,liqueur flavored with cumin and caraway seed4 ,lait4 ,milk4 ,laitue4 ,lettuce4 ,langue de buf l'carlate4 ,pickled tongue4 ,macaroni au fromage4 ,macaroni with cheese4 ,macdoine4 ,a mixture of several kinds of vegetables4 ,maigre4 ,a vegetable soup without stock4 ,matre d'htel4 ,head steward4 ,mango4 ,a fruit of the ,west ,indies1 ,florida1 and ,mexico4 ,mango pickles4 ,stuffed and pickled young melons and cucumbers4 ,maraschino4 ,a cordial4 ,marrons4 ,chestnuts4 ,menu4 ,a bill of fare4 ,moru4 ,salt cod4 ,nol4 ,christmas4 ,noir4 ,black4 ,nouilles4 ,noodles4 ,noyau4 ,a cordial4 ufs farcis4 ,stuffed eggs4 ufs pochs4 ,poached eggs4 ,omelette aux fines herbes4 ,omelet with fine herbs4 ,omelette aux champignons4 ,omelet with mushrooms4 ,pain4 ,bread4 ,panade4 ,bread and milk cooked to a paste4 ,pat de biftecks4 ,beefsteak pie4 ,pat de foie gras4 ,a paste made of fatted geese livers4 ,pigeonneaux4 ,squabs4 ,pois4 ,peas4 ,pommes4 ,apples4 ,pommes de terre4 ,potatoes4 ,pommes de terre la ,lyonnaise4 ,lyonnaise potatoes4 ,pone cakes4 ,a cake made in the ,south1 baked in the oven4 ,potage4 ,soup4 ,poulets sauts4 ,fried chicken4 ,queues de buf4 ,ox-tails4 ,ragot4 ,a highly seasoned meat dish4 ,rchauffs4 ,warmed over dishes4 ,removes4 ,the roasts or principal dishes4 ,ris de veau4 ,sweetbreads4 ,salade de laitue4 ,lettuce salad4 ,salade de lgumes4 ,vegetable salad4 ,salpicon4 ,highly seasoned minced meat mixed with a thick sauce4 ,selle de venaison4 ,saddle of venison4 ,sippets4 ,english for crotons4 ,souffl4 ,literally1 puffed up4 ,soup l'oignon4 ,onion soup4 ,sucres4 ,sweets4 ,tarte aux pommes4 ,apple pie4 ,tourte4 ,a tart4 ,trout saumone4 ,salmon trout4 ,,miss ,,farmer',s ,,school ,,of ,,cookery ,huntington ,chambers #cj ,,huntington ,,avenue1 ,,boston1 ,,mass4 ,telephone #acgc-b ,back ,bay ,,announcement ,,of ,,courses ,the aim of this ,school is to afford such instruction as will elevate cookery to its proper place as a science and an art4 ,the courses are so arranged1 combining the practical and the theoretical1 that the knowledge gained may be applied to daily living4 ,the needs of the body are not forgotten4 ,the classification1 composition1 and nutritive value of foods are considered4 ,the correct proportion of each of the food-principles necessary for a day's ration1 for those of different age1 sex1 and occupation1 is emphasized1 thus enabling the pupil to arrange well-balanced dietaries4 ,attention is paid to the selection of supplies with reference to economy and utility1 thus tending to develop an interest in marketing and accounts4 ,,class ,,lessons ,,in ,,cookery ,,first ,,course ,one lesson weekly1 for ten consecutive weeks1 from #i ,a4 ,m4 to #ab4cj ,p4 ,m4 ,eight pupils constitute a class4 ,terms3 #ab4jj1 payable on fourth lesson4 ,class served at close of lesson to food prepared4 ,previous to each lesson a talk will be given on food-principles1 food-products and their dietetic value1 illustrated by charts and blackboard drawings4 ,first ,lesson ,how to ,use a ,gas ,range ,breakfast ,cereal ,baked ,apples ,creamed ,chicken ,boiled ,potatoes ,potato ,border ,dry ,toast ,milk ,toast ,boiled ,coffee ,second ,lesson ,making and ,care of ,fire ,how to ,use a ,coal ,range ,corn ,soup with ,popped ,corn ,corned ,beef ,hash ,boiled ,eggs ,dropped ,eggs ,pineapple ,pudding ,custard ,sauce ,filtered ,coffee ,third ,lesson ,mixing and ,baking ,water ,bread ,tomato ,soup without ,stock ,crisp ,crackers ,boiled ,fish ,egg ,sauce ,steamed ,potatoes ,baked ,custard ,caramel ,custard ,caramel ,sauce ,chocolate ,fourth ,lesson ,mixing and ,baking ,milk and ,water ,bread ,celery ,soup ,pan-,broiled ,lamb ,chops ,potatoes au ,gratin ,turkish ,pilaf ,newton ,tapioca ,pudding ,apples in ,bloom ,peanut ,cookies ,fifth ,lesson ,mixing and ,baking ,entire ,wheat ,bread ,appledore ,soup ,crotons ,hamburg ,steak ,matre d',htel ,potatoes ,baked ,macaroni ,scalloped ,oysters ,st4 ,james ,pudding ,hard ,sauce ,sixth ,lesson ,fish ,chowder ,broiled ,oysters ,cole ,slaw ,breakfast ,bacon ,omelet ,golden ,corn ,cake ,norwegian ,prune ,pudding ,ginger ,snaps ,seventh ,lesson ,mixing and ,baking ,graham ,bread ,making and ,clearing ,brown ,soup ,stock ,roast ,beef ,yorkshire ,pudding ,franconia ,potatoes ,spinach ,cheese ,salad ,frozen ,chocolate ,whipped ,cream ,eighth ,lesson ,vegetable ,soup ,boston ,brown ,bread ,fish ,balls ,fried ,fish ,shredded ,potatoes ,tomato and ,horseradish ,salad ,custard ,souffl ,creamy ,sauce ,gingerbread ,ninth ,lesson ,scotch ,broth ,broiled ,scrod ,potato ,balls ,egg ,salad ,boiled ,dressing ,graham ,muffins ,cheese ,straws ,lemon ,tartlets ,apple ,puffs ,tenth ,lesson ,chicken ,fricassee ,rice ,croquettes ,mashed ,sweet ,potatoes ,baking-,powder ,biscuit ,apple ,fritters ,orange ,ice ,lily ,cake ,white ,mountain ,cream ,,second ,,course ,terms3 #ae4jj ,first ,lesson ,sliced ,oranges ,cereal with ,dates ,scrambled ,eggs 7country style7 ,pan-,broiled ,ham ,creamed ,codfish with ,cheese ,baked ,potatoes ,pop-overs ,entire ,wheat ,griddle ,cakes with ,maple ,syrup ,boiled ,coffee ,second ,lesson ,oyster ,soup ,fricassee of ,lamb ,french ,fried ,potatoes ,corn la ,southern ,parker ,house ,rolls ,potato ,salad ,apricot ,shortcake ,cold ,cabinet ,pudding ,third ,lesson ,st4 ,germain ,soup ,bread ,sticks ,baked ,fish with ,hollandaise ,sauce ,lattice ,potatoes ,cabbage and ,celery ,salad ,cream ,dressing ,steamed ,fig ,pudding ,yellow ,sauce ,fourth ,lesson ,mock ,bisque ,soup ,broiled ,porterhouse ,steak with ,bearnaise ,sauce ,lyonnaise ,potatoes ,quaker ,biscuit ,oysters and ,macaroni ,vanilla ,ice ,cream ,chocolate ,sauce ,rolled ,wafers ,fifth ,lesson ,roast ,chicken ,potatoes ,baked in ,half ,shells ,creamed ,cauliflower ,cranberry ,sauce ,fish ,croquettes ,charlotte ,russe ,lady ,fingers ,caf ,noir ,sixth ,lesson ,white ,soup ,chicken ,croquettes ,creamed ,peas ,banana ,fritters ,lobster ,salad ,mayonnaise ,dressing ,croustades of ,savory ,oysters ,macedoine ,pudding ,gossamer ,gingerbread ,seventh ,lesson ,bouillon ,fried ,smelts ,sauce ,tartare ,luncheon ,rolls ,chicken ,salad ,milk ,sherbet ,walnut ,cake ,confectioners' ,frosting ,chocolate ,whipped ,cream ,eighth ,lesson ,stuffed ,leg of ,lamb ,currant ,jelly ,sauce ,anna ,potatoes ,lima ,beans ,cheese ,souffl ,raised ,hominy ,muffins ,tomato ,jelly ,salad ,coffee ,souffl ,salted ,almonds ,ninth ,lesson ,clam ,soup ,larded ,fillet of ,beef ,mushroom ,sauce ,potatoes en ,surprise ,devilled ,tomatoes ,twin ,mountain ,muffins ,squash ,pie ,orange ,sticks ,tenth ,lesson ,fried ,scallops ,maryland ,chicken ,glazed ,sweet ,potatoes ,rice ,timbales ,corn ,fritters ,fruit ,salad ,macaroon ,ice ,cream ,sponge ,cake ,,third ,,course ,terms3 #ah4jj ,first ,lesson ,cream of ,mushroom ,soup ,fried ,oysters ,philadelphia ,relish ,beef ,tenderloins ,sauce ,figaro ,creamed ,brussels ,sprouts ,dinner ,rolls ,pomona ,frapp ,ginger ,cream ,second ,lesson ,royal ,soup ,smelts la ,menire ,crown of ,lamb ,currant ,mint ,sauce ,brabant ,potatoes ,swedish ,rolls ,cheese and ,currant ,salad ,cup ,st4 ,jacques ,third ,lesson ,tomato ,bouillon with ,oysters ,moulded ,salmon ,cucumber ,sauce ,larded ,grouse ,bread ,sauce ,farina ,cakes with ,jelly ,orange ,mint ,salad ,flowering ,ice ,cream ,sunshine ,cake ,fourth ,lesson ,cream of ,scallop ,soup ,fillets of ,chicken ,halibut ,horseradish ,sauce ,potato ,nests ,maryland ,croquettes ,wine ,jelly ,orange ,delicious ,coffee ,fifth ,lesson ,puff ,paste ,oyster ,patties ,chicken and ,mushroom ,vol-au-,vent ,cigarettes la ,prince ,henry ,zwieback ,sorbet ,sixth ,lesson ,consomm ,harlequin ,slices ,baked ,live ,lobster ,devilled ,sauce ,braised ,ox ,joints ,french ,fried ,onions ,french ,rolls ,salad ,chiffonade ,almond ,tart ,seventh ,lesson ,lobster ,soup ,bread ,sticks ,chicken la ,stanley ,sweet ,potatoes 7,georgian style7 ,sweetbread ,timbales ,stuffed ,tomato ,salad ,chocolate ,souffl ,whipped ,cream ,eighth ,lesson ,oyster ,cocktail ,calf's ,liver ,stuffed and ,larded ,cauliflower la ,huntington ,lettuce and ,cucumber ,salad ,cheese ,balls ,frozen ,pudding ,angel ,cake ,ninth ,lesson ,tapioca ,wine ,soup ,venison ,steak with ,chestnuts ,hashed ,brown ,potatoes ,grape ,fruit and ,pepper ,salad ,cheese ,croquettes ,orange ,pekoe ,ice ,cream ,creole ,kisses ,tenth ,lesson ,asparagus ,soup ,planked ,haddock ,stuffed ,clams ,lamb ,chops la ,marseilles ,hongroise ,potatoes ,creamed ,mushrooms ,caf ,parfait ,salted ,pecans ,,course ,,in ,,chafing-,,dish ,,cookery1 ,,salads ,,and ,,desserts ,one lesson weekly for ten consecutive weeks1 from #b to #e ,p4 ,m4 ,terms3 #ae4jj ,first ,lesson ,scrambled ,eggs 7,creole style7 ,chicken la ,mc,donald ,lobster la ,newburg ,tomato ,ciboulettes ,salad ,rolls ,quick ,bavarian ,cream ,coffee ,second ,lesson ,salt ,codfish with ,cream ,mignon ,fillets of ,beef with ,cherry ,sauce ,mushrooms la ,sabine ,waldorf ,salad ,baking-,powder ,biscuit ,brown ,bread and ,cucumber ,sandwiches ,junket ,ice ,cream with ,peaches ,third ,lesson ,oysters la ,duxelle ,salmi of ,duck ,macaroni la ,rarebit ,devilled ,almonds ,rye ,bread ,sandwiches ,sultana ,roll ,claret ,sauce ,fourth ,lesson ,fish la ,provenale ,sautd ,chickens' ,livers ,english ,monkey ,sweetbread and ,cucumber ,salad ,quick ,rolls ,meringues ,panach ,fifth ,lesson ,finnan ,haddie la ,delmonico ,sautd ,sweetbreads ,asparagus ,tips ,cheese ,sandwiches ,lettuce and ,radish ,salad ,brioche ,fudge ,mazarine ,sixth ,lesson ,shrimp ,wiggle ,breast of ,grouse ,saut ,chasseur ,grilled ,sweet ,potatoes ,welsh ,rarebit ,cheese and ,olive ,salad ,date ,bread ,baked ,alaska ,seventh ,lesson ,lobster and ,oyster ,ragot ,shad ,roe with ,celery ,curried ,vegetables ,dressed ,lettuce ,crackers and ,cheese with ,bar-le-,duc ,currants ,orange ,trifle ,eighth ,lesson ,union ,grill ,devilled ,crabs ,venison ,steak ,cumberland ,sauce ,monte ,carlo ,salad ,club ,sandwiches ,salted ,nuts ,caf ,frapp ,whipped ,cream ,ninth ,lesson ,lamb ,chops ,orange ,mint ,sauce ,sautd ,bananas ,croustades of ,peas ,lettuce and ,cucumber ,salad ,french ,rusks ,fig ,cups ,hollandaise ,punch ,tenth ,lesson ,spanish ,omelet ,kippered ,herring ,chickens' ,livers en ,brochette ,hot ,potato ,salad ,entire ,wheat ,rolls ,sultana ,caramels ,frozen ,apricots ,,waitress',s ,,course ,one lesson weekly for ten consecutive weeks1 from #b to #d4cj ,p4 ,m4 ,eight pupils constitute a class4 ,terms3 #ab4jj1 payable on fourth lesson4 ,arranged to meet the needs of the young housekeeper as well as the waitress4 ,first ,lesson ,care of ,dining ,room ,directions for ,sweeping and ,dusting ,arrangement of ,furniture ,polishing ,dining ,table ,care of ,hard ,wood ,floors ,cutting of ,bread ,toast ,butter ,balls ,boiled ,coffee ,second ,lesson ,pantry and ,ice ,box ,arrangement ,care of ,dishes ,washing and ,wiping ,care of ,sink1 ,dish ,cloths1 ,dish ,wipers1 and ,silver ,towels ,bread and ,butter ,sandwiches ,rolled ,bread ,boiled and ,dropped ,eggs ,breakfast ,cocoa ,third ,lesson ,laying ,breakfast ,table ,sideboard ,serving ,table ,care of ,silver ,lettuce ,sandwiches ,nut and ,cheese ,sandwiches ,filtered ,coffee ,fourth ,lesson ,laying ,breakfast ,table ,sideboard ,serving ,table ,illustrate ,serving of ,breakfast ,clearing of ,table ,care of ,china and ,glass ,anchovy ,sandwiches ,brown ,bread ,sandwiches ,russian ,tea ,iced ,tea ,fifth ,lesson ,laying ,luncheon ,table 7without cloth7 ,sideboard ,serving ,table ,care of ,cutlery and ,brass ,noisette ,sandwiches ,russian ,sandwiches ,reception ,cocoa ,brandy ,cocoa ,sixth ,lesson ,laying ,luncheon ,table 7with cloth7 ,sideboard ,serving ,table ,illustrate ,serving of ,luncheon ,clearing of ,table ,care of ,lamps ,chicken ,sandwiches ,windsor ,sandwiches ,chocolate ,i1 ,,ii ,seventh ,lesson ,laying ,dinner ,table ,sideboard ,serving ,table ,care and ,laundering of ,table ,linen ,french ,dressing ,dressed ,lettuce ,egg ,salad ,i ,hindoo ,salad ,lenten ,salad ,lemonade ,fruit ,punch ,eighth ,lesson ,laying ,dinner ,table ,sideboard ,serving ,table ,illustrate ,serving of ,dinner ,clearing of ,table ,carving ,cream ,dressing ,egg ,salad ,,ii ,nut and ,celery ,salad ,russian ,salad ,stuffed ,tomatoes ,i1 ,,ii ,caf ,noir ,ninth ,lesson ,laying ,table for ,formal ,dinner ,sideboard ,serving ,table ,illustrate ,serving of ,dinner ,clearing of ,table ,mayonnaise ,dressing ,stuffed ,tomatoes ,,iii ,malaga ,salad ,brazilian ,salad ,cucumber ,cups with ,lettuce ,stuffed ,peppers ,sauterne ,cup ,claret ,cup ,tenth ,lesson ,laying ,table for ,reception ,cream ,mayonnaise ,dressing ,lobster and ,celery ,salad ,chicken ,salad ,sweetbread ,salad ,moulded ,salmon1 ,cucumber ,sauce ,serving ,table ,waters and ,alcoholic ,beverages ,,course ,,in ,,sick-,,room ,,cookery ,arranged for ,nurses' ,training ,classes4 ,the specialty of the ,school4 ,one lesson weekly for ten consecutive weeks1 by appointment4 ,eight pupils constitute a class4 ,terms3 #fj4jj1 or #ej4jj and travelling expenses if given at hospital4 ,first ,lesson ,chemical ,composition of ,body ,food1 ,illustrate and ,define ,why ,necessary ,cookery1 ,define ,why ,necessary ,water ,supply ,sandwiches ,cold ,beverages ,second ,lesson ,foods1 ,classification ,relation each ,class ,bears to the ,body ,milk ,supply ,dry ,toast ,buttered ,toast ,hot ,beverages ,third ,lesson ,food1 ,correct ,proportions for ,well-balanced ,dietaries ,starch1 ,composition ,sources ,food ,value ,how ,affected by ,cooking ,cereals ,fruits ,fourth ,lesson ,starch 7continued7 ,combustion ,how to use a ,gas ,range ,making and ,care of ,fire ,milk ,toast ,cream ,soups ,vegetables ,fifth ,lesson ,proteids ,composition ,sources ,food ,value ,how ,affected by ,cooking ,eggs ,egg ,desserts ,wafers ,sixth ,lesson ,fermentation ,bread ,making and ,baking ,proteids 7continued7 ,beef ,extracts ,teas ,balls ,broths ,stews ,seventh ,lesson ,fish ,classification ,food ,value ,digestibility ,broiled and ,boiled ,fish ,oysters ,clams ,potatoes ,eighth ,lesson ,gelatin ,sources ,food ,value ,how ,affected by ,cooking ,beefsteak ,lamb ,chops ,macaroni ,jellies ,ninth ,lesson ,fats and ,oils ,chemistry of ,freezing ,boning ,birds ,salads ,sherbets ,sponge ,cake ,tenth ,lesson ,alcohol ,uses ,food ,value ,chicken ,sweetbreads ,ice ,creams ,lady ,fingers ,,marketing ,,course ,one lesson weekly1 for four consecutive weeks1 from #b to #d4cj ,p4 ,m4 ,four constitute a class4 ,terms3 #e4jj4 ,instruction given by charts1 cuts1 and visits to market4 ,,special ,,lessons ,given by appointment4 ,terms3 #b4jj4 ,materials extra4 ,,demonstration ,,lectures ,wednesdays1 at #aj ,a4 ,m4 and #g4de ,p4 ,m4 ,tickets for ,morning ,course1 ten lectures1 with reserved seat #d4jj ,single admission 4#ej ,tickets for ,evening ,course1 ten lectures with reserved seat #c4jj ,single admission 4#be ,,index ,acid1 ,acetic1 #ab4 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#de4 ,jelly1 #dbj4 ,savory ,oysters1 #ahb4 ,scallop and ,tomato ,salad1 #cdc4 ,soup1 ,cream of1 #acc4 ,stew1 #acj4 ,scallops1 #aef4 ,devilled1 #cfi4 ,fried1 #ahf4 ,scones1 ,cream1 #gj4 ,scotch ,broth1 #bba4 ,soup1 #aag4 ,wafers1 #dhf4 ,woodcock1 #efc4 ,scrambled ,eggs1 #ih4 ,country ,style1 #ii4 with ,anchovy ,toast1 #ii4 with ,calf's ,brains1 #eeg4 with ,sweetbreads1 #eeg4 with ,tomato ,sauce1 #ih4 ,scrod1 ,broiled1 #afc4 ,seed ,cakes1 #dij4 ,shad1 #aed4 ,planked1 #afg4 ,planked1 with ,creamed ,roe1 #afh4 ,roe1 ,baked1 #afi4 ,roe1 ,broiled1 #afc4 ,roe1 ,fried1 #agd4 ,roe1 with ,celery1 #cgj4 ,shellfish1 ,bivalve ,mollusks1 #aee4 ,clams1 #aef4 ,crabs1 #aeh4 ,crustaceans1 #aef4 ,lobsters1 #aef4 ,oyster ,crabs1 #aeh4 ,oysters1 #aee4 ,scallops1 #aef4 ,shrimps1 #aeh4 ,sherbet1 #dcc4 ,london1 #ddb4 ,milk1 #dcg4 ,short ,cake1 ,fruit1 #hd4 ,strawberry1 ,i1 #hc4 ,strawberry1 ,,ii1 #hd4 ,strawberry1 ,rich1 #hd4 ,shrimp ,salad1 #cda4 ,sauce1 #bfg4 ,shrimps1 #aeh4 la ,newburg1 #efj4 ,sicilian 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,clam1 #abi4 ,bouillon1 ,iced1 #aad4 ,bouillon1 ,tomato1 with ,oysters #aad4 ,cauliflower1 ,cream of1 #abe4 ,celery1 ,i1 #acf4 ,celery1 ,,ii1 #acg4 ,celery1 ,cream of1 #abc4 ,chestnut ,pure1 #abf4 ,chicken1 #abj4 ,chicken1 with ,wine1 #aah4 ,clam and ,oyster1 #aca4 ,clam and ,tomato ,bisque1 #acb4 ,clam and ,chicken ,frapp1 #acb4 ,clam1 ,cream of1 #acb4 ,clam1 with ,poached ,eggs1 #aca4 ,clearing of1 #aab4 ,consomm1 #aji1 #abh4 ,consomm la ,royal1 #abh4 ,consomm au ,parmesan1 #abh4 ,consomm aux ,ptes1 #abi4 ,consomm1 ,bortchock1 #abi4 ,consomm1 ,clam1 #acb4 ,consomm1 ,claret1 #abi4 ,consomm ,colbert1 #abh4 ,consomm d',orleans1 #abi4 ,consomm ,princess1 #abi4 ,consomm with ,vegetables1 #abi4 ,corn1 #acg4 ,crab1 #abf4 ,cream1 #aji4 ,creole1 #aae4 ,cucumber1 #abe4 ,dinner1 #aaf4 ,duchess1 #aba4 ,garnishings and ,force-meats1 #ade-aej4 ,farina1 #abj4 ,french ,white1 #aai4 ,halibut1 #acg4 ,hygienic1 #abj4 ,imperial1 #abb4 ,julienne1 #aaf4 ,kornlet1 #ach4 ,leek and ,potato1 #aci4 ,lettuce1 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without ,stock1 #ace-ada4 ,sour ,cream ,sauce1 #bfj4 ,spaghetti1 #ib4 ,timbales1 #cfc4 ,spanish ,cake1 #eaj4 ,cream1 #dbc4 ,omelet1 #ajg4 ,pickles1 #ehe4 ,sauce1 #bga4 ,sauce1 for ,salmi of ,duck1 #bfd4 ,souffl1 #cih4 ,spice ,cookies1 #dhf4 ,spiced ,currants1 #ehb4 ,spinach1 #bii4 la ,bchamel1 #cjj4 ,boiled1 #bii4 ,french ,style1 #cjj4 ,pure of1 #cjj4 ,salad1 #cce4 ,soup1 #abc4 ,sponge ,cake1 #ejb4 ,cake1 ,cheap1 #eja4 ,cake1 ,chocolate1 #eaa4 ,cake1 ,cream1 #eja4 ,cake1 ,hot ,water1 #eja4 ,drops1 #ejd4 ,fritters1 #cec4 ,strawberry1 #dbi4 ,spring ,mousse1 #chd4 ,spun ,sugar1 #edh4 ,squash1 #cjj4 ,biscuits1 #fg4 ,hubbard1 #cjj4 ,marrow1 #cjj4 ,pie ,i1 #dgc4 ,pie ,,ii1 #dgd4 ,soup1 #ada4 ,summer1 ,boiled1 #cja4 ,summer1 ,fried1 ,i1 #cja4 ,summer1 ,fried1 ,,ii1 #cja4 ,turban1 #cjj4 ,winter1 ,baked1 ,i1 #cja4 ,winter1 ,baked1 ,,ii1 #cja4 ,winter1 ,boiled1 #cja4 ,winter1 ,steamed1 #cja4 ,starch1 #e4 ,corn1 #f4 ,dextrine1 #e4 ,dextrose1 #f4 ,glycogen1 #f4 ,test for1 #e4 ,sterling ,sauce1 #dji4 ,stew1 ,beef1 with ,dumplings1 #bje4 ,irish1 with ,dumplings1 #bba4 ,oyster1 #abi4 ,scallop1 #acj4 ,stewed ,prunes1 #egb4 ,stewing1 #ai4 ,st4 ,germain ,soup1 #abb4 ,sticks1 ,bread1 #ei4 ,cheese1 #ade4 ,imperial 7in ,rings71 #ade4 ,salad1 #fj4 ,st4 ,james ,pudding1 #dja4 ,strawberries4 ,how to ,prepare1 for ,serving1 #efg4 ,strawberry ,baskets1 #cfb4 ,bavarian ,cream1 #dcj4 ,cottage ,pudding1 #cie4 ,filling1 #ebd4 ,ice ,i1 #dcf4 ,ice ,,ii1 #dcf4 ,ice ,cream ,i1 #ddd4 ,ice ,cream ,,ii1 #ddd4 ,mousse1 #ded4 ,preserves1 #ehj4 ,sauce1 #djh4 ,short ,cake ,i1 #hc4 ,short ,cake ,,ii1 #hd4 ,short ,cake1 ,rich1 #hd4 ,sponge1 #dbi4 ,whip1 #dad4 ,string ,bean ,salad1 #cbi4 ,string ,bean ,soup1 #abf4 ,stuffed ,clams1 #cgj4 ,dates ,i1 #ece4 ,dates ,,ii1 #ece4 ,peppers ,i1 #bih4 ,peppers ,,ii1 #bih4 ,tomato ,salad ,i1 #ccb4 ,tomato ,salad1 ,,ii1 #ccb4 ,tomato ,salad1 ,german ,style1 #ccb4 ,tomatoes1 #cjc4 ,stuffing ,i1 #bdg4 ,,ii1 #bdg4 ,chestnut1 #bee4 ,chestnut1 for ,goose1 #bef4 ,fish1 ,i1 #afd4 ,fish1 ,,ii1 #afe4 for ,chicken in ,aspic1 #chd4 for ,mutton1 #bah4 for ,potted ,pigeons1 #bei4 for ,smelts1 #afh4 ,oyster1 #aff4 ,oyster1 for ,turkey1 #bee4 ,peanut1 for ,duck1 #beg4 ,potato1 for ,goose1 #bef4 ,poultry1 #bdd4 ,turkey1 ,swedish ,style1 #bee4 ,succotash1 #bia4 ,sucrose1 #f4 ,suet1 #h1 #aib4 ,pudding1 #djb4 ,sugar1 #f4 ,barley1 #g4 ,boiled1 for ,confections1 #edd4 ,cane 7,sucrose71 #f4 ,changes in ,cooking of1 #g4 ,composition of1 #f4 ,fruit 7,diabetin71 #f4 ,fruit 7,levulose71 #f4 ,grape 7,glucose71 #f4 ,milk 7,lactose71 #f4 ,spun1 #edh4 to ,caramelize1 #ehf4 to ,heat1 #egc4 ,sugared ,popped ,corn1 #ecg4 ,suitable ,combinations for ,serving1 #eib4 ,sultana ,caramels1 #edc4 ,roll1 with ,claret ,sauce1 #dea4 ,sunshine ,cake1 #ejb4 ,suprme of ,chicken1 #cfg4 ,sauce1 #bgc4 ,swedish ,bread1 #fc4 ,rolls1 #fj4 ,tea ,braid1 #fd4 ,tea ,ring ,i1 #fd4 ,tea ,ring ,,ii1 #fd4 ,timbales1 #cfb4 ,wafers1 #dib4 ,sweetbreads1 #bcb4 la ,mont ,vert1 #cga4 la ,napoli1 #bcc4 la ,poulette1 #bcc4 and ,bacon1 #bcd4 and ,celery ,salad1 #cdg4 and ,cucumber ,salad ,i1 #cdf4 and ,cucumber ,salad ,,ii1 #cdf4 and ,mushroom ,timbales1 #cff4 ,broiled1 #bcb4 ,country ,style1 #bcc4 ,creamed1 #bcc4 ,creamed1 and ,chicken1 #bcc4 ,cutlets of1 la ,victoria1 #cfa4 ,cutlets with ,asparagus ,tips1 #bcd4 ,epigrams of1 #cfa4 ,eugnie1 ,braised1 #bcd4 in ,peppers1 #cgb4 ,larded1 #bcc4 ,mousse1 #cfg4 ,ramequins1 #cga4 with ,tomato ,sauce1 #bcd4 ,sweet ,pickled ,peaches1 #ehc4 ,pickled ,pears1 #ehc4 ,swiss ,pudding1 #djj4 ,salad1 #cde4 ,swordfish1 ,broiled1 #afc4 ,tables1 ,composition of ,cereals1 #he4 ,composition of ,fish1 #afa4 ,composition of ,meats1 #aie4 ,composition of ,vegetables1 #bhj4 for ,boiling ,sugar for ,confections1 #edd4 for ,cooking ,cereals1 #hf4 of ,measures and ,weights1 #bg4 ,time for ,cooking1 #bh-ca4 ,tapioca1 #f4 ,apple1 ,pudding1 #cia4 ,cream1 #dde4 ,custard ,pudding1 #cia4 ,newton1 ,pudding1 #cia4 ,peach1 ,pudding1 #cia4 ,wine ,soup1 #ada4 ,tartar ,sauce1 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,tomato ,sauce1 #efc4 ,calves'1 #baj4 ,calves'1 ,sauce ,piquante1 #baj4 in ,aspic1 #chc4 ,trianon ,sauce1 #bge4 ,tripe1 la ,creole1 #baj4 la ,provenale1 #baj4 ,batter for1 #bji4 ,batter1 in1 #bji4 ,broiled1 #bji4 ,lyonnaise1 #bji4 ,where ,found1 #aib4 ,truffles1 #bhc4 ,tumblers1 ,care of1 #ehh4 ,turbot1 ,little 7see ,halibut71 #aec4 ,turkey1 #bda4 ,boiled1 #bed4 ,gravy1 #bee4 ,minced1 #bfc4 ,roast1 #bed4 ,roast1 with ,chestnut ,stuffing1 #bee4 ,roast1 with ,oyster ,stuffing1 #bee4 ,roast1 ,scalloped1 #bfc4 ,roast1 ,soup1 #abj4 ,roast1 ,swedish ,style1 ,stuffing1 #bee4 to ,carve1 #bee4 with ,chestnut ,gravy1 #bee4 ,turkish ,pilaf ,i1 #hi4 ,pilaf ,,ii1 #hi4 ,pilaf ,,iii1 #hi4 ,soup1 #aae4 ,turnips1 #cjd4 ,creamed1 #cjd4 ,croquettes1 #cjd4 ,mashed1 #cjd4 ,tutti-,frutti1 #eha4 ,candy1 #cdf4 ,twin ,mountain ,muffins1 #ga4 ,tyrolienne ,sauce1 #bgh4 ,unfermented ,bread1 #ef4 ,grape ,juice1 #dd4 ,union ,grill1 #eeh4 ,university ,pudding1 #dej4 ,uses for ,stale ,bread1 #fi4 ,vanilla ,ice ,cream ,i1 #ddb4 ,croquettes 7,ice ,cream71 #ddd4 ,ice ,cream ,,ii1 #ddc4 ,sauce1 #djf4 ,wafers1 #dhg4 ,veal1 #bbf4 and ,sago ,soup1 #abb4 ,birds1 #bbi4 ,blanquette of1 #bca4 ,braised ,shoulder of1 #bbh4 ,chops1 ,bavarian1 #bbg4 ,croquettes1 #cei4 ,cutlets1 with ,brown ,sauce1 #bbf4 ,english1 ,meat ,pie1 #bbh4 ,fricandeau1 #bbi4 ,fricassee of1 #bbg4 ,india ,curry1 #bbi4 ,loaf ,i1 #bcj4 ,loaf ,,ii1 #bcj4 ,loin of1 ,jardinire1 #bbh4 ,minced1 on ,toast1 #bca4 ,minuten ,fleisch1 #bbh4 ,ragot of1 #bca4 ,roast1 #bbi4 ,vegetable ,acids and ,where ,found1 #ab4 ,souffl1 #cjg4 ,soup1 #aci4 ,vegetables1 #bhj4 la ,poulette1 #cjh4 ,care of1 #bha4 ,composition of1 #bhj4 ,cooking of1 #bhb4 ,curried1 #cjg4 ,velout ,sauce1 #bff4 ,velvet ,cake1 #eji4 ,candy1 ,molasses1 #ecg4 ,venison1 #bda4 ,cutlets1 #bfj4 ,cutlets with ,apples1 #efd4 ,jelly1 #ege4 ,roast ,leg of1 #bfj4 ,saddle of1 #bfj4 ,steak1 ,broiled1 #bei4 ,steak1 ,chestnut ,sauce1 #bei4 ,steak1 ,sautd1 ,cumberland ,sauce1 #bei4 ,victor ,hugo ,sauce1 #aig4 ,victoria ,punch1 #dda4 ,vinaigrette ,sauce1 #bgg4 ,vinegar1 #ad4 ,vinegar ,candy1 #ech4 ,violet ,ice ,cream1 #ddh4 ,virginia ,waffles1 #hj4 ,vol-au-vents1 #cgi1 #dfc4 ,wafers1 ,almond1 #did4 ,english ,rolled1 ,i1 #did4 ,english ,rolled1 ,,ii1 #die4 ,kornettes1 #dic4 ,rolled1 #did4 ,scotch1 #dhf4 ,scottish ,fancies1 #dhg4 ,swedish1 #dib4 ,vanilla1 #dhg4 ,waffles1 #hj4 ,raised1 #ha4 ,rice1 #hj4 ,virginia1 #hj4 with ,boiled ,cider1 #hj4 ,waldorf ,salad1 #cci4 ,walnut ,cake1 #eaj4 ,walnuts1 ,creamed1 #edc4 ,dipped1 #edf4 ,jellied1 #dba4 ,warming over ,beef1 #bab4 over ,fish1 #agf4 over ,mutton and ,lamb1 #bbc4 over ,potatoes1 #cai4 over ,poultry and ,game1 #bfa4 over ,veal1 #bca4 ,washington ,pie1 #ejg4 ,water1 #d1 #aib4 ,acidulated1 #ehg4 ,alkaline and ,mineral1 #d4 ,apollinaris1 #d4 ,boiled1 #d4 ,distilled1 #d4 ,hard1 #d4 ,ice1 #dcc4 ,lime1 #aj4 ,lithia1 #d4 ,poland1 #d4 ,saline1 #d4 ,seltzer1 #d4 ,soda1 #d4 ,soft1 #d4 ,sulphur1 #d4 ,temperature of1 #d4 ,toast1 #fh4 ,vichy1 #d4 ,watercress and ,cucumber ,salad1 #cbh4 ,dressed1 #cbh4 ,soup1 ,cream of1 #abd4 ,ways of ,baking1 #bj4 of ,boiling1 #ah4 of ,boning1 #bd4 of ,braising1 #bb4 of ,cooking1 #ah4 of ,cooking ,fish1 #afj4 of ,egging and ,crumbing1 #bb4 of ,fricasseeing1 #bb4 of ,frying1 #bj4 of ,larding1 #bc4 of ,preparing ,food for ,cooking1 #bb4 of ,roasting1 #bj4 of ,sauting1 #bb4 of ,stewing1 #ai4 ,wedding ,cake ,i1 #ebb4 ,cake ,,ii1 #ebb4 ,welsh ,rarebit ,i1 #efb4 ,rarebit ,,ii1 #efb4 ,wheat1 #dg4 ,processes of ,milling1 #dg4 ,white ,bait ,garnish1 #adh4 ,corn ,cake1 #ge4 ,corn ,meal ,cake1 #gf4 ,fish1 #aec4 ,fish1 ,planked1 #afg4 ,fondant1 #edd4 ,mountain ,cream1 #ebh4 ,nut ,cake1 #eag4 ,sauce ,i1 #bff4 ,sauce ,,ii1 #bff4 ,sauce1 ,thick1 for ,cutlets and ,croquettes1 #bff4 ,sauce1 ,thin1 #bff4 ,soup1 #aai4 ,soup1 ,french1 #aai4 ,soup ,stock1 #aji4 ,soup ,stock ,i1 #aah4 ,soup ,stock ,,ii1 #aah4 ,soup ,stock ,,iii1 #aah4 ,wiersbick's ,salad1 #ccc4 ,windsor ,sandwiches1 #eea4 ,wine ,cream1 #dag4 ,dressing1 ,jelly ,i1 #dai4 ,jelly ,,ii1 #dbj4 ,sauce1 #dji4 ,wintergreen ,wafers1 #eda4 ,yeast1 #di4 ,fermentation1 #di4 ,plant1 #ej4 ,yellow ,sauce ,i1 #djg4 ,sauce ,,ii1 #djg4 ,sauce1 ,bchamel1 #bga4 ,yorkshire ,pudding1 #bjb4 ,zigaras a la ,russe1 #chj4 ---------------------------------------- -------------------------------- ,illustration ,the absolute purity1 high quality1 delicious flavor and thorough reliability of ,,walter ,,baker ,,co4',s ,cocoa and ,chocolate have secured for these preparations the endorsement of good cooks and housekeepers throughout the world4 ,illustration3 ,registered ,u4 ,s4 ,pat4 ,office ,one good housekeeper says3 8,all the early years of my life were spent in the tropics of ,india2 and in the many ,english and ,american homes with which ,i was familiar ,baker's ,cocoa was almost universally used4 ,since coming to this country1 ,i have experimented with other makes1 but have put them all aside for ,baker's1 which seems so much more acceptable40 ,send for free recipe book finely illustrated ,,walter ,,baker ,,co4 ,ltd4 ,established #aghj ,,dorchester1 ,,mass4 ,illustration3 ,,the ,,only ,baking ,powder made from ,royal ,grape ,cream of ,tartar ,,royal ,,baking ,,powder ,absolutely ,pure ,safeguards your food against ,alum and ,lime ,phosphate ,economizes eggs1 flour and butter2 makes the biscuit1 cake and pastry more appetizing1 nutritious and wholesome ,illustration ,,foss' ,pure ,flavoring ,extracts 7,,fruits ,,in ,,liquid ,,form7 ,highest ,award1 ,gold ,medal1 #ahib1 ,mass4 ,charitable ,mechanic ,association ,these ,extracts are used and recommended by ,miss ,,fannie ,m4 ,,farmer4 ,isn't this sufficient8 ,illustration3 ,fruit from which ,foss' ,pure ,extract ,lemon is made ,illustration3 ,fruit from which ,foss' ,pure ,extract ,orange is made ,made by ,schlotterbeck ,foss ,co41 ,portland1 ,me4 ,sold by all ,first-,class ,grocers ,our guarantee to the ,u4 ,s4 ,government1 ,serial ,no4 #fhe ,guaranteed under the ,food and ,drugs ,act1 ,june #cj1 #aijf ,,junket ,junket ,tablets with pure milk and a little flavoring make exquisite desserts4 ,the addition of various fruits will make the dessert still more delicious4 ,,ice ,,cream ,made with ,junket ,tablets is unsurpassed for velvety smoothness and is easily digested4 ,as a tempting1 nourishing1 retainable food for invalids and children ,junket is without a rival4 #aj ,junket ,tablets #aj;c4 ,,junket ,,brand ,,buttermilk ,,tablets ,these tablets are prepared at the bacteriological department of ,chr4 ,hansen's ,laboratory1 ,copenhagen1 ,denmark4 ,they contain the pure ,lactic ,ferment ,culture compressed into tablets4 ,they convert fresh milk into buttermilk or what is more properly called ,lactic ,acid ,milk4 ,they make a very palatable and healthful beverage and are a preventive for many intestinal disorders4 ,buttermilk ,tablets are prescribed by physicians generally4 #ae ,tablets #be;c4 ,at grocers and druggists or by mail direct from the ,laboratory ,,chr4 ,,hansen',s ,,laboratory ,,box #bafe1 ,,little ,,falls1 ,n4 ,y4 8,choisa0 ,ceylon ,tea ,,pure ,,rich ,,fragrant ,illustration ,illustration #a lb4 ,canisters #fj ,cents lb4 ,canisters #ce ,cents ,,packed ,,in ,,parchment-,,lined ,,one ,,pound ,,and ,,half-,,pound ,,canisters ,we invite comparison with other ,teas of similar price ,s4 ,s4 ,,pierce ,,co4 ,,importers ,,and ,,grocers ,,boston ,tremont and ,beacon ,sts41 and ,copley ,square ,coolidge ,corner ,,brookline ,the ,boston ,cooking ,school uses and recommends these goods ,illustration ,wales' ,,home ,,made ,jellies ,,are ,,pronounced ,,by ,a ,,scotch ,,expert1 ,,who ,,is ,,acquainted ,,with ,,the ,,product ,,of ,,all ,,countries1 ,,to ,,be 8,the ,finest in the ,world0 ,they contain no ,,starch ,,paste1 ,,gelatine or ,,glue ,,stock for stiffening4 ,no ,,glucose or 8,,grape ,,sugar0 for 8filling40 ,no ,,chemicals for coloring4 ,no ,,preservatives to prevent fermentation4 ,they are not made of ,refuse ,canning ,stock1--cores and skins1--but of ,pure ,fruit ,juice1 true to name1 and best ,refined ,sugar1 and ,,nothing ,,else4 ,illustration ,wales' ,,home ,,made ,preserves ,,are ,,made ,,from ,,the ,,best ,,table ,,fruit1 ,,in ,,its ,,most ,,perfect ,,condition1 ,,and ,,best ,,refined ,,sugars ,i use no bleaching process to make green fruit look well4 ,they contain no coloring matter or chemical preservatives4 ,they are ,,absolutely ,,pure4 8,purity in materials10 8perfect condition in fruit10 8scrupulous care in their preparation10 have made them the world over ,,the ,,standard ,,of ,,excellence4 ,,if ,,your ,,grocer ,,does ,,not ,,keep ,,my ,,goods1 ,,send ,,for ,,price ,,list ,,to ,george ,e4 ,wales1 ,newton ,centre1 ,mass4 ,illustration 8,the ,aristocrat of ,olive ,oils0 ,nicelle ,olive ,oil ,mrs4 ,helen ,armstrong1 ,teacher of ,cookery1 ,lectures in ,domestic ,science1 #aei ,w4 ,miss ,farmer's ,school ,sixty-sixth ,street4 of ,cookery1 #cj ,chicago4 ,huntington ,avenue1 ,boston1 ,mass4 ,mr4 ,m4 ,m4 ,michael1 ,new ,york1 ,n4 ,y4 ,seville ,packing ,co41 ,new ,york4 ,dear ,sir1--,believing ,made and ,bottled in thoroughly in the ,,nice1 ,,france ,gentlemen1--,after importance of olive repeated trials in the oil as a food1 ,i have ,the ,highest ,type of use of ,nicelle ,olive tested many of the ,pure ,olive ,oil ,oil1 ,i find it always well-known brands in ,producible maintains the same the market1 but find high standard1 none which1 in my therefore ,i feel to demonstration lectures recommend it as a or home use1 gives superior product4 such perfect satisfaction as the ,yours very truly1 ,nicelle ,olive ,oil4 ,fannie ,merritt ,farmer4 ,yours very truly1 ,helen ,armstrong4 ,,proved ,,by ,,exhaustive ,,tests ,,of ,,the ,united ,states ,bureau of ,chemistry ,,superior ,,to ,,all ,,brands ,,tested ,see ,bulletin #gg-,page #ee ,,seville ,,packing ,,co4 ,your claim that the published figures on ,page #ee-;,bulletin #gg prove ,,nicelle ,,olive ,,oil the ,,superior of all brands tested ,,is ,,most ,,fully ,,justified4 ,,stillwell ,,gladding1 ,chemists to ,new ,york ,produce ,exchange ,boston4 ,the ,boston ,cooking ,school ,magazine of ,seville ,packing ,co41 ,culinary ,science and ,new ,york1 ,n4 ,y4 ,domestic ,economics4 ,official ,journal of ,dear ,sir1--,your letter the ,boston ,cooking of the #bjth received4 ,school ,corporation4 ,i am very much pleased ,janet ,mc,kenzie ,hill1 to be able to note ,editor4 ,nicelle ,olive ,oil in 8,practical ,dietetics10 ,illustration ,seville ,packing ,co41 for its use has ,new ,york ,city1 ,n4 ,y4 demonstrated its superiority4 ,i remain1 ,my dear ,sirs1--,i have used ,nicelle ,olive ,oil ,yours very truly1 for some years4 ,it is ,alida ,frances unquestionably an oil ,pattee4 of superior quality4 #cd ,berkeley ,street1 ,somerville1 ,mass4 ,very truly yours1 ,janet ,m4 ,hill4 ,,nicelle ,,olive ,,oil ,,co41 ,props41 ,new ,york ,city ,successors to ,,seville ,,packing ,,co4 ,,stickney ,,poor',s ,illustration ,pure ,spices and ,mustards ,mustard1 pure and full strength1 the kind that is always to be relied on1 both as a condiment and as a medicine4 ,no artificial colors are used in its preparation4 ,ask your grocer ,illustration ,spice that is pure and unadulterated1 ground by such an improved method that none of its strength is lost in the process4 ,it gives the best results4 ,,stickney ,,poor ,,spice ,,co4 ,,founded #ahae ,every good cook knows what to expect from ,,squire',s ,kettle ,rendered ,pure ,leaf ,lard ,illustration ,,in ,,use ,,for ,,over #fj ,,years ,your grandmother used it1 your mother used it1 and you should use it if you wish to obtain the best results4 ,rendered just as your great grandmother rendered raw leaf before the days of packing houses4 ,put up in a plain1 old-fashioned tin pail1 but as honest and as good as it is old-fashioned and plain4 ,recommended by the ,boston ,cooking ,school4 ,recommended by the ,editor of the ,boston ,cooking ,school ,cook ,book4 ,recommended by the ,editor of the ,new ,england ,cook ,book4 ,,rendered ,,only ,,by ,,john ,p4 ,,squire ,,company ,,boston1 ,,mass4 ,makers of ,squire's ,arlington ,sausage and ,squire's ,high-,grade ,hams and ,bacon ,illustration3 ,king ,arthur ,flour ,,made ,,from ,,the ,,choicest of ,,selected ,,spring ,,wheat ,guaranteed to be ,unbleached ,illustration3 ,king ,arthur ,minnesota ,trade ,mark ,registered ,introduced over twelve years ago1 it has held its position as the ,highest ,grade of ,flour ever produced ,sands1 ,taylor ,wood ,co4 ,boston and ,providence 99 99 99 99 99 ,,fleischmann',s ,compressed ,,yeast ,,has ,,no ,,equal 99 99 99 99 99 ,the ,,model ,,hub ,illustration makes model cooks ,the plain1 smooth and faultless lines of the ,,model ,,hub ,,ebony ,,finish ,range on the outside are but the index to the splendid working qualities on the inside4 ,illustration ,,hub ,,ranges are perfectly adjusted cookers--great fuel and time savers--thoroughly dependable--and the best cooks and leading cooking schools use them because they are4 ,why don't you8 ,write us for a copy of 8,range ,talk1 ,no4 #i10 which tells all about the ,,hub ,ranges4 ,,smith ,,anthony ,,co4 ,makers #eb-ed ,union ,street1 ,boston1 ,mass4 ,illustration ,,choice ,house ,furnishings ,,foreign and ,,domestic4 ,no other house in this country can show such a variety4 ,french ,fry ,pans2 ,jelly ,sieves2 ,enamelled1 ,tin1 and ,copper ,moulds--more than #abjj patterns and different sizes2 ,souffl ,dishes2 ,coffee ,mills2 ,pepper ,mills2 ,table ,coffee ,roasters2 ,coffee ,pots and ,machines2 ,pot-au-feu2 ,shirred ,egg ,dishes2 ,casseroles2 ,marmites2 ,salad ,forks and ,spoons2 ,salad ,washers2 ,cook's ,knives2 ,hateletts2 ,vegetable ,cutters2 ,paste ,cutters2 ,ramikens2 ,parisien ,potato ,cutters2 ,wood ,cooking-,school ,spoons2 also1 a large variety of ,english and ,german ,culinary ,goods4 ,we call special attention to our ,plate ,warmers1 to use with charcoal and for register4 ,english ,knife ,machines clean from two to eight knives at a time4 ,also1 ,knife ,boards4 ,fireplace ,fittings1 ,andirons1 ,fenders1 ,fire ,sets1 ,brushes1 and ,bellows4 ,the ,original ,,waterman ,stores ,f4 ,a4 ,,walker ,,co4 ,house ,furnishers1 ,importers--,wholesalers--,retailers4 ,established1 #ahci4 ,catalogues with #cjjj illustrations at ,store1 or mailed on receipt of #bj cents for mailing4 #hc-he ,,cornhill1 ,,boston1 ,,mass4 ,,scollay ,,sq4 ,,subway ,,station4 ,magic ,covers ,testimonials ,i have sold over a thousand4 ,after a few are sold they sell others4 ,,mrs4 ,g4 ,p4 ,,witham1 ,waterville1 ,me4 ,we have done away with the rolling board and use ,magic ,covers for bread1 cookies1 doughnuts1 and pastry4 ,i recommend them in the hospitals where ,i give lessons to the nurses4 ,,fannie ,,merritt ,,farmer1 ,boston ,cooking ,school4 ,i find the ,covers all you claim2 would not do without them4 ,you may send me #be4 ,l4 ,a4 ,,scattergood1 ,syracuse ,model ,home and ,school4 ,please send me two dozen and a half ,covers4 ,my pupils are very much pleased with them1 and a good many want them4 ,,stella ,a4 ,,downing1 ,n4 ,e4 ,cooking ,school4 ,price1 #fe ,cents1 ,postpaid4 ,,magic ,,covers4 ,,what ,,are ,,they8 ,the greatest invention of the age6 ,a great saving of time1 strength1 and material4 ,neat1 durable1 and effectual4 ,every housekeeper should have one4 ,by their use the softest dough can be handled without the slightest possibility of sticking to moulding board or rolling pin4 ,they are guaranteed to be absolutely as represented4 ,one set will last for years4 ,they will save many times their cost in material alone4 ,they are highly recommended by leading cooks and teachers of cooking4 ,dough cannot stick to ,magic ,covers4 ,address1 ,magic ,cover ,co41 ,,corrina1 ,,me4 ,the ,covers are better than ,i imagined4 ,the very poetry of pastry work4 ,,franc ,,baker1 ,morenci1 ,mich4 ,i have used the ,covers and would not do without them4 ,,eloise ,p4 ,,flord1 ,grace ,hospital1 ,detroit1 ,mich4 ,the class has used my covers and the ladies all want them4 ,one trial will sell a ,magic ,cover4 ,i am sure ,i can sell five or six dozen4 ,,stella ,a4 ,,dodge1 ,school of ,domestic ,science1 ,erie1 ,penn4 ,for ,rolling ,pin and ,bread ,board ,,miss ,,farmer',s ,,new ,,book ,food ,cookery for the ,sick and ,convalescent ,,by ,,fannie ,,merritt ,,farmer ,principal of ,miss ,farmer's ,cooking ,school1 and author of 8,the ,boston ,cooking ,school ,cook ,book10 and 8,chafing-,dish ,possibilities40 ,,with ,,sixty ,,illustrations ,,in ,,half-,,tone ,a work of exceptional interest and importance is the new book1 8,food and ,cookery for the ,sick and ,convalescent10 by ,fannie ,merritt ,farmer1 the author of 8,the ,boston ,cooking ,school ,cook ,book10 etc4 ,it is designed to meet the needs of the trained nurse1 the mother1 or of any one having care of the sick4 ,the work is the result of years of study along the lines of food and feeding1 and contains much scientific knowledge simply given4 ,the opening chapters are invaluable to those whose duty it is to care for the sick1 and of equal importance to those who see in correct feeding the way of preventing much of the illness about us4 ,the chapter on ,infant ,feeding is an authoritative guide to aid in the development of the baby1 and child feeding is considered with like care4 ,the hundreds of recipes1 many of which have their caloric value given1 are for the most part individual1 thus requiring but a minimum of time for their preparation4 ,suggestions as to diet in various diseases have not been overlooked4 ,sixty full-page half-tone illustrations add to the utility and beauty of the book4 #abmo4 ,cloth4 #a4ej net4 ,postpaid1 #a4fe4 ,,little1 ,,brown1 ,,and ,,company1 ,publishers #cd ,beacon ,street1 ,boston1 ,mass4 ,londonderry ,the ,all 'round ,table ,water ,illustration ,never an occasion of dining where ,londonderry will not 8fit in0--whether on the home table or at the cafe1 club or feast4 ,pure and healthful1 it is the table water recommended by physicians for its ,alkaline properties4 ,londonderry is used in the best of homes in the making of punches1 lemonade1 orangeade and other delightful concoctions4 ,served with grape juice or other temperance drinks1 it gives an added touch of enjoyment4 ,sparkling 7effervescent7 in the #c usual sizes2 ,still 7plain7 in half gallon bottles4 ,londonderry ,lithia ,spring ,water ,co4 ,nashua1 ,n4 ,h4 ,,malt ,,breakfast ,,food ,gives the prudent1 economical housekeeper more cereal value for her money than any package cereal4 ,at #ae cents per package 7#bj cents west of the ,rockies7 there is the equivalent of over three packages of the ready to eat flaked foods1 wheat or corn1 and when properly prepared for the table1 one package of ,malt ,breakfast ,food will give more single portions than any granular cereal we know of4 ,made from the choicest gluten wheat of the north west1 ,malt ,breakfast ,food contains all the wheat but the outer coating of bran1 combined with a product of ,barley ,malt1 adding a delicious flavor and rendering readily digestible the starch of the wheat4 ,for ,flavor1 ,food ,value and ,economy insist upon having ,illustration ,malt ,breakfast ,food ,used in and recommended by ,miss ,farmer's ,school of ,cookery ,,the ,,malted ,,cereals ,,co4 ,,burlington1 ,,vermont ,white ,mountain ,freezer ,illustration ,,the ,,triple ,,motion ,,ice-,,cream ,,freezer ,makes perfect ice-creams and sherbets in a very few minutes1 as well as an unlimited variety of delicious frozen fruits1 puddings1 and chilled dainties at a very trifling cost4 ,it will surprise you to learn the great extent of 8,white ,mountain0 usefulness4 ,send for our new recipe book1 8,frozen ,dainties10 which tells everything you need to know about the making of the most delicious desserts and gives about one hundred recipes4 ,,the ,,white ,,mountain ,,freezer ,,co4 ,,nashua1 ,n4 ,h4 ,illustration ,,bell',s ,,seasoning ,acknowledged by all to be #dj ,years the original favorite4 ,imitated by many2 equalled by none for delicately ,flavoring ,dressings for ,poultry1 ,game1 ,meats1 ,fish1 ,oysters1 etc4 #ahgf1 ,j4 ,b4 ,wistar1 ,grand ,central ,hotel1 ,new ,york ,city1 wrote3 8,i have been over-pursuaded to try other makes4 ,in every instance have been obliged to either return or throw it away and fall back on the old reliable1 ,,bell',s ,,seasoning40 #ahgh1 ,a4 ,ainslee1 ,tremont ,house1 ,boston1 wrote3 8,unquestionably the most superior article in use40 ,,thirty ,,years ,,later ,allen ,ainslie1 ,president1 ,ainslie ,grabow ,company1 ,managers of ,hotel ,lenox1 ,hotel ,empire1 ,hotel ,tuileries1 ,boston1 ,mass41 ,hotel ,titchfield1 ,port ,antonio1 ,jamaica1 ,new ,ocean ,house1 ,swampscott1 ,mass41 writes1 ,january #ast1 #aiji1 as follows3 8,i take great pleasure in reminding you that ,i have constantly used ,,bell',s ,,spiced ,,seasoning in the various hotels which ,i have conducted since #ahgf1 and ,i consider it the best article of its kind on the market to-day40 ,,moseley',s ,,new ,,haven ,,house1 ,new ,haven1 ,connecticut1 ,september #aa1 #ahgh4 8,i have used your ,poultry ,seasoning for the past year1 and find it a better ,seasoning for all kinds of game1 poultry1 etc41 than any article ,i have ever used40 ,s4 ,h4 ,moseley4 ,,thirty ,,years ,,later ,wm4 ,h4 ,moseley1 son of ,s4 ,h4 ,moseley1 writes3 8,i wish to add my testimony to that given you by my father in #ahgh1 and to say that we have continued to use your ,poultry ,seasoning to the exclusion of all others1 and find it has been kept up to the high standard of quality referred to by him40 ,february #ac1 #aiji1 ,harvey ,wood1 ,managers of ,hotel ,bellevue and ,hotel ,canterbury1 ,boston1 and ,piedmont ,hotel1 ,atlanta1 ,ga41 write3 8,we are using your ,,bell',s ,,dressing in all of our hotels4 ,we have not used any other for fifteen years1 as our cooks prefer it to any other40 ,one of ,boston's noted hotel keepers has said1 8,i would as soon think of discharging my chef1 as to do without ,,bell',s ,,spiced ,,seasoning40 ,,the ,,william ,g4 ,,bell ,,company ,,sole ,,manufacturers #ej ,,commercial ,,street1 ,,boston1 ,,mass4 ,illustration3 ,welch's ,grape ,juice ,purity in grape juice means plain grape juice2 that is1 juice as you find it in the grape4 ,purity is lost by putting in preservatives or by adding coloring matter1 or by diluting the juice or by lack of care in any step in manufacture4 ,welch's grape juice is pure4 ,the juice from the grapes we use needs nothing to prevent spoiling1 nothing to heighten its color and nothing to enhance its food value4 ,the grapes are inspected before they are washed1 washed before they are stemmed and stemmed before they are pressed4 ,they are the choicest ,concords grown in the famous ,chautauqua vineyards4 ,we have learned how to transfer the juice from the luscious clusters to the bottle unchanged in any way4 ,if your dealer doesn't keep ,welch's1 send #c4jj for trial dozen pints1 express prepaid east of ,omaha4 ,booklet of forty delicious ways of using ,welch's ,grape ,juice free4 ,sample #c-oz4 bottle by mail1 #aj;c4 ,,the ,,welch ,,grape ,,juice ,,co41 ,,westfield1 ,n4 ,y4 ,illustration ,what ,users ,think of ,wheatena 8,we are all very fond of it4 ,when ,i cook any other cereal the children say #8,cook ,wheatena1 ,mamma1 ,i like that best4'0 8,it is quite satisfactory2 we use it regularly1 and like it better than any other4 ,while others may please at first1 they do not wear as well40 8,the children all enjoy ,wheatena very much1 and always call for #8second helps4' ,the cook had difficulty at first in making enough for the young people4 ,like ,oliver ,twist they always called for #8more4'0 8,i am much happier when ,i use it than at other times40 8,my boy does not care for any cooked cereal but ,wheatena4 ,i find he is better satisfied after a breakfast of it1 and does not ask for something before lunch40 8,it will give you more good1 strong food for the size package than any other cereal on the market4 ,it's good40 8,i began to use it thirteen years ago when ,i had my first attack of gastritis1 and am using it now4 ,my stomach will not retain anything else during these attacks40 8,i have five children who eat it every morning for breakfast and are always lost without it40 ,wheatena ,price ,fifteen ,cents at ,all ,grocers ,coffee in air-tight packages1 packed automatically1 no handling4 ,all the rich1 full flavor of the finest berries kept for you4 ,that's ,chase ,sanborn's ,coffee4 ,illustration ,a hostess who serves ,chase ,sanborn's ,tea receives nothing but compliments on its fragrance and delicacy4 ,the sealed1 air-tight1 screw top canister preserves the original flavor of the most carefully selected teas sold to-day4 ,,for ,,sale ,,by ,,leading ,,grocers ,,everywhere ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes #a4 ,p4 #acb1 changed 8 flour0 to 8 cup flour04 #b4 ,p4 #djd1 changed 8 grated nutmeg0 to 8 teaspoon grated nutmeg04 #c4 ,silently corrected typographical errors and variations in spelling4 #d4 ,archaic1 non-standard1 and uncertain spellings retained as printed4 #e4 ,enclosed italics font in underscores4 #f4 ,enclosed bold font in equals4 #g4 ,superscripts are denoted by a caret before a single superscript character or a series of superscripted characters enclosed in curly braces1 e4g4 ,mr4 or ,mister4 #h4 ,subscripts are denoted by an underscore before a series of subscripted characters enclosed in curly braces1 e4g4 ,h#b,o4