,digital ,multimedia ,center1 ,michigan ,state ,university ,libraries4 ,,miss ,,parloa',s ,,new ,,cook ,,book1 ,a ,,guide ,,to ,,marketing ,,and ,,cooking4 ,,by ,,maria ,,parloa1 ,,principal ,,of ,,the ,,school ,,of ,,cooking ,,in ,,boston ,,illustrated4 ,,preface4 ,when the author wrote the ,appledore ,cook ,book1 nine years ago1 she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those minute directions which were so often wanting in cook-books1 and without which success in preparing dishes was for many a person unattainable4 ,it seemed then unwise to leave much to the cook's judgment2 and experience in lecturing and in teaching in her school since that time has satisfied the author that what was given in her first literary work was what was needed4 ,in this book an endeavor has been made to again supply what is desired3 to have the directions and descriptions clear1 complete and concise4 ,especially has this been the case in the chapter on ,marketing4 ,much more of interest might have been written1 but the hope which led to brevity was that the few pages devoted to remarks on that important household duty1 and which contain about all that the average cook or housekeeper cares and needs to know1 will be carefully read4 ,it is believed that there is much in them of considerable value to those whose knowledge of meats1 fish and vegetables is not extensive2 much that would help to an intelligent selection of the best provisions4 ,of the hundreds of recipes in the volume only a few were not prepared especially for it1 and nearly all of these were taken by the author from her other books4 ,many in the chapters on ,preserving and ,pickling were contributed by ,mrs4 ,e4 ,c4 ,daniell of ,dedham1 ,mass41 whose understanding of the lines of cookery mentioned is thorough4 ,while each subject has received the attention it seemed to deserve1 ,soups1 ,salads1 ,entres and ,dessert have been treated at unusual length1 because with a good acquaintance with the first three1 one can set a table more healthfully1 economically and elegantly than with meats or fish served in the common ways2 and the light desserts could well take the place of the pies and heavy puddings of which many people are so fond4 ,many ladies will not undertake the making of a dish that requires hours for cooking1 and often for the poor reason only that they do not so read a recipe as to see that the work will not be hard4 ,if they would but forget cake and pastry long enough to learn something of food that is more satisfying6 ,after much consideration it was decided to be right to call particular attention in different parts of the book to certain manufactured articles4 ,lest her motive should be misconstrued1 or unfair criticisms be made1 the author would state that there is not a word of praise which is not merited1 and that every line of commendation appears utterly without the solicitation1 suggestion or knowledge of anybody likely to receive pecuniary benefit therefrom4 ,,note4 ,the following is a table of measures and weights which will be found useful in connection with the recipes3 ,one quart of flour one pound4 ,two cupfuls of butter one pound4 ,one generous pint of liquid one pound4 ,two cupfuls of granulated sugar one pound4 ,two heaping cupfuls of powdered sugar one pound4 ,one pint of finely-chopped meat1 packed solidly one pound4 ,the cup used is the common kitchen cup1 holding half a pint4 ,,contents4 ,marketing ,groceries ,care of ,food ,kitchen ,furnishing ,soups ,fish ,meats ,poultry and ,game ,entres ,salads ,meat and ,fish ,sauces ,force-,meat and ,garnishes ,vegetables ,pies and ,puddings ,dessert ,cake ,preserving ,pickles and ,ketchup ,potting ,breakfast and ,tea ,economical ,dishes ,bread ,drinks ,how to do ,various ,things ,bills of ,fare ,,the ,,publishers' ,,compliments ,,to ,,the ,,reader4 ,dear ,madame3 ,in the preparation of this book the author and publishers have expended much time and money1 with the hope that it may lessen your cares1 by enabling you to provide your household with appetizing and healthful food1 at a reasonable outlay of expense and skill4 ,should they not be disappointed in this hope1 and you find yourself made happier by the fond approval of those who enjoy the food which you set before them as a result of your use of this book1 we trust you will recommend its purchase by your friends1 to the end that they may also be benefited by it1 and that both author and publisher may be recompensed for its preparation4 ,,miss ,,parloa',s ,,new ,,cook ,,book4 ,,marketing4 ,upon the amount of practical knowledge of marketing that the housekeeper has1 the comfort and expense of the family are in a great measure dependent2 therefore1 every head of a household should acquire as much of this knowledge as is practicable1 and the best way is to go into the market4 ,then such information as is gained by reading becomes of real value4 ,many think the market not a pleasant or proper place for ladies4 ,the idea is erroneous4 ,my experience has been that there are as many gentlemen among marketmen as are to be found engaged in any other business4 ,one should have a regular place at which to trade1 as time is saved and disappointment obviated4 ,if not a judge of meat1 it is advisable1 when purchasing1 to tell the dealer so1 and rely upon him to do well by you4 ,he will probably give you a nicer piece than you could have chosen4 ,if a housekeeper makes a practice of going to the market herself1 she is able to supply her table with a better variety than she is by ordering at the door or by note1 for she sees many good and fresh articles that would not have been thought of at home4 ,in a book like this it is possible to treat at length only of such things as meat1 fish and vegetables1 which always form a large item of expense4 ,,beef4 ,beef is one of the most nutritious1 and1 in the end1 the most economical1 kinds of meat1 for there is not a scrap of it which a good housekeeper will not utilize for food4 ,as to ,choosing ,it4 ,good steer or heifer beef has a fine grain1 a yellowish-white fat1 and is firm4 ,when first cut it will be of a dark red color1 which changes to a bright red after a few minutes' exposure to the air4 ,it will also have a juicy appearance2 the suet will be dry1 crumble easily and be nearly free from fibre4 ,the flesh and fat of the ox and cow will be darker1 and will appear dry and rather coarse4 ,the quantity of meat should be large for the size of the bones4 ,quarters of beef should be kept as long as possible before cutting4 ,the time depends upon climate and conveniences1 but in the ,north should be two or three weeks4 ,a side of beef is first divided into two parts called the fore and hind quarters4 ,these are then cut into variously-shaped and sized pieces4 ,different localities have different names for some of these cuts4 ,the diagrams represent the pieces as they are sold in the ,boston market1 and the tables give the ,new ,york and ,philadelphia names for the same pieces4 ,in these latter two cities1 when the side of beef is divided into halves1 they cut farther back on the hind quarter than they do in ,boston1 taking in all the ribs--thirteen and sometimes fourteen4 ,this gives one more rib roast4 ,they do not have what in ,boston is called the tip of the sirloin4 ,the ,hind ,quarter4 ,in ,philadelphia they cut meat more as is done in ,boston than they do in ,new ,york4 ,the following diagram shows a hind quarter as it appears in ,boston4 ,in the other two cities the parts #a and #ac;f are included in the fore quarter4 ,the dotted lines show wherein the ,new ,york cutting differs from the ,boston3 ,,illustration3 ,diagram ,no4 #a4 ,hind ,quarter of ,beef4 ,,explanation ,,of ,,diagram ,,no4 #a4 ,,boston4 #a4 ,tip end of sirloin4 #b4 ,second cut of sirloin4 #c4 ,first cut of sirloin4 #d4 ,back of rump4 #e4 ,middle of rump4 #f4 ,face of rump4 #g4 ,aichbone4 #h4 ,best of round steak4 #i4 ,poorer round steak4 #aj4 ,best part of vein4 #aa4 ,poorer part of vein4 #ab4 ,shank of round4 #ac4 ,flank4 ,,philadelphia4 #a4 ,first cut of ribs4 #b4 ,sirloin roast or steak4 #c4 ,sirloin roast or steak4 #d4 ,hip roast2 also rump steak4 #e4 ,middle of rump4 #f4 ,face of rump4 #g4 ,tail of rump4 #h4 ,best of round steak4 #i4 ,poorer round steak4 #aj4 ,best part of vein4 #aa4 ,poorer part of vein4 #ab4 ,leg4 #ac4 7e7 ,flank4 ,,new ,,york4 #a4 ,first cut of ribs4 #b4 ,porter-house steak or sirloin roast #c4 ,flat-boned sirloin steak or roast4 #d1e1f4 _/7a7 ,large sirloin 7a7 steaks or roasts #g4 ,aichbone4 #h4 7and #d;b and #e;b7 ,rump steak4 #i4 7and #ac;e7 ,round steak4 #aj4 ,best part of vein #aa4 ,poorer part of vein4 #ab4 7d7 ,leg of beef4 #ac4 7e7 ,flank4 ,the hind quarter consists of the loin1 rump1 round1 tenderloin or fillet of beef1 leg and flank4 ,the loin is usually cut into roasts and steaks2 the roasts are called sirloin roasts and the steaks sirloin or porter-house steaks4 ,in the loin is found the tenderloin2 and a small piece of it 7about two and a half pounds in a large animal7 runs back into the rump4 ,in ,boston this is often sold under the name of the short fillet1 but the ,new ,york and ,philadelphia marketmen do not cut it4 ,plate ,no4 #b shows the fillet4 ,illustration3 ,,plate ,,no4 #b4 ,,short ,,fillet4 ,next the loin comes the rump1 from which are cut steaks1 roasts and pieces for stewing1 braising1 a la mode and soups4 ,next the rump comes the round1 from which are cut steaks1 pieces for a la mode1 stewing1 braising and soups4 ,the flank is cut from the loin1 and used for corning1 stewing and as a roll of beef4 ,plate ,no4 #d represents a loin as cut in ,boston and ,philadelphia1 and it and ,no4 #c represent one as cut in ,new ,york1 if the two parts be imagined joined at the point ,a4 ,no4 #d also shows the inside of the loin1 where the tenderloin lies4 ,the sirloin is cut in all sizes1 from eight to twenty pounds1 to suit the purchaser4 ,the end next the ribs gives the smallest pieces1 which are best for a small family4 ,the tenderloin in this cut is not as large as in the first and second4 ,in cutting sirloin steaks or roasts1 dealers vary as to the amount of flank they leave on4 ,there should be little1 if any1 as that is not a part for roasting or broiling4 ,when it is all cut off the price of the sirloin is of course very much more than when a part is left on1 but though the cost is increased eight or ten cents a pound1 it is economy to pay this rather than take what you do not want4 ,illustration3 ,,plate ,,no4 #c4 ,,rump1 ,,showing ,,end ,,which ,,joins ,,round4 ,illustration3 ,,plate ,,no4 #d4 ,,loin4 ,,the ,,lower ,,end ,,joins ,,ribs4 ,porter-,house ,steaks4 ,every part of the sirloin1 and a part of the rump1 is named porter- house steak in various localities4 ,in ,new ,york the second cut of the sirloin is considered the choice one for these steaks4 ,the rump steak1 when cut with the tenderloin in it1 is also called porter-house steak4 ,the original porter-house steaks came from the small end of the loin4 ,sirloin ,steaks4 ,sirloin steaks are cut from all parts of the loin1 beginning with the small end and finishing with the rump4 ,in ,new ,york the rump steaks are also known as sirloin4 ,in some places they do not cut tenderloin with sirloin4 ,one slice of sirloin from a good-sized animal will weigh about two and a half pounds4 ,if the flank1 bone and fat were removed1 there would remain about a pound of clear1 tender1 juicy meat ,there being1 therefore1 considerable waste to this steak1 it will always be expensive as compared with one from a rump or round4 ,but many persons care only for this kind1 as it has a flavor peculiar to itself2 and they will buy it regardless of economy4 ,plate ,no4 #e shows a second cut of the sirloin1 with the shape of a sirloin or small porter-house steak4 ,the only part that is really eatable as a steak is from the base to the point ,a1 the remainder being flank4 ,illustration3 ,plate ,no4 #e4 ,,sirloin ,,roast--,,second ,,cut4 ,illustration3 ,plate ,no4 #g4 ,,short ,,rump ,,steak4 ,illustration3 ,plate ,no4 #f4 ,,long ,,rump ,,steak4 ,rump ,steak4 ,what in ,boston and ,philadelphia is called rump steak is in ,new ,york named sirloin4 ,there are three methods of cutting a rump steak2 two of these give a very fine steak1 the third almost the poorest kind4 ,the first two are to cut across the grain of the meat1 and thus obtain1 when the beeve is a good one1 really the best steaks in the animal4 ,plates ,nos4 #f and #g represent these steaks4 ,no4 #f is a long rump steak1 very fine2 and ,no4 #g a short rump1 also excellent4 ,in both of these there is a piece of tenderloin4 ,in ,new ,york1 ,no4 #f is sirloin without bone1 and ,no4 #g sirloin4 ,there is yet another slice of rump that is of a superior quality4 ,it is cut from the back of the rump1 and there is no tenderloin in it4 ,plate ,no4 #h shows a rump steak cut with the grain of the meat2 that is1 cut lengthwise4 ,it comes much cheaper than the others1 but is so poor that it should never be bought4 ,it will curl up when broiled1 and will be tough and dry4 ,illustration2 ,plate ,no4 #h4 ,,rump ,,steak ,,with ,,the ,,grain4 ,illustration3 ,plate ,no4 #i4 ,,back ,,of ,,the ,,rump4 ,illustration3 ,,plate ,,no4 #aj4 ,,aitchbone4 ,illustration3 ,,plate ,,no4 #aa4 ,,round ,,of ,,beef4 ,some marketmen will not cut rump steak by the first two methods1 because it spoils the rump for cutting into roasts1 and also leaves a great deal of bone and some tough meat on hand4 ,the price per pound for a rump steak cut with the grain is ten cents less than for that cut across1 and yet dealers do not find it profitable to sell steak cut the latter way4 ,plate ,no4 #i shows the back of the rump1 which is used for steaks and to roast4 ,the steaks are juicy and tender1 but do not contain any tenderloin4 ,round ,steaks4 ,plate ,no4 #aa shows the round of beef with the aitch bone taken off2 a1 a1 a1 a1 is the top of the round1 b1 b1 b1 b1 the under part1 where the aitchbone has been cut off1 and c1 c1 c1 c1 the vein4 ,plate ,no4 #aj is this aitchbone1 which is first cut from the round1 and then the steaks are taken off4 ,the best steak begins with the third slice4 ,the top and under part of the round are often cut in one slice4 ,the top is tender and the under part tough4 ,when both are together the steak sells for fifteen or sixteen cents per pound2 when separate1 the top is twenty or more and the under part from ten to twelve4 ,if it is all to be used as a steak1 the better way is to buy the top alone2 but if you wish to make a stew one day and have a steak another1 it is cheaper to buy both parts together4 ,round steak is not1 of course1 as tender as tenderloin1 sirloin or rump1 but it has a far richer and higher flavor than any of the others4 ,it should be cut thick1 and be cooked rare over a quick fire4 ,steaks are cut from the vein in the round and from the shoulder in the fore quarter4 ,they are of about the same quality as those from the round4 ,tenderloin ,steak4 ,this is cut from the tenderloin1 and costs from twenty-five cents to a dollar per pound4 ,it is very soft and tender1 but has hardly any flavor1 and is not half as nutritious as one from a round or rump4 ,quality and ,cost4 ,we will now consider the various kinds of steak1 as to their cost and nutritive qualities4 ,the prices given are not those of all sections of the country1 but they will be helpful to the purchaser1 as showing the ratio which each bears to the other4 ,top of the round1 the most nutritious1 #ah to #be cents4 ,rump cut across the grain1 next in nutritive qualities1 #bh to #cj cents ,rump cut with the grain1 #bb to #be cents ,sirloin1 #be to #cj cents ,porter-house1 #cj cents ,tenderloin1 #be cts4 to #a4jj ,the tenderloin1 rump and round steaks are all clear meat2 therefore1 there is no waste1 and of course one will not buy as many pounds of these pieces to provide for a given number of persons as if one were purchasing a sirloin or porter-house steak1 because with the latter- named the weight of bone and of the flank1 if this be left on1 must always be taken into consideration4 ,after the aitchbone and steaks have been taken from the round there remain nice pieces for stewing and braising2 and still lower the meat and bones are good for soups and jellies4 ,the price decreases as you go down to the shank1 until for the shank itself you pay only from three to four cents per pound4 ,sirloin4 ,it will be remembered that plate ,no4 #d represents a loin of beef1 showing the end which joined the ribs1 also the kidney suet4 ,no4 #ab represents the same loin1 showing the end which joined the rump4 ,there are about thirty pounds in a sirloin that has been cut from a large beeve4 ,this makes about three roasting pieces for a moderately large family4 ,the piece next the rump has the largest tenderloin and is1 therefore1 by many considered the choicest4 ,steaks cut from it are now served in the principal hotels as porter-house4 ,the ,rump4 ,in plate ,no4 #c was shown that part of the ramp which joins the round4 ,plate ,no4 #ac represents the end which joins the sirloin4 ,illustration3 ,,plate ,,no4 #ac4 ,,rump4 ,illustration3 ,,plate ,,no4 #ab4 ,,loin4 ,ribs4 ,plate ,no4 #ad represents the first five ribs cut from the back half where it joins the tip of the sirloin1 and shows the end that joined4 ,this cut is considered the best of the rib-roasts4 ,for family use it is generally divided into two roasts1 the three ribs next the sirloin being the first cut of the ribs and the others the second cut4 ,illustration3 ,,plate ,,no4 #ad4 ,,first ,,five ,,ribs4 ,illustration3 ,,plate ,,no4 #ae4 ,,chuck ,,ribs4 ,plate ,no4 #ae represents the chuck ribs1 the first chuck1 or sixth rib1 being seen at the end4 ,there are ten ribs in the back half as cut in ,boston1 five prime and five chuck2 ,we must remember that in ,new ,york and ,philadelphia there are thirteen ribs1 eight of which are prime4 ,the first two chuck ribs make a very good roast or steak1 being one of the most nutritious cuts in the animal1 and the next three are good for stewing and braising4 ,many people roast them4 ,the flavor is fine when they are cooked in this manner1 but the meat is rather tough4 ,a chuck rib contains part of the shoulder-blade1 while the prime ribs do not4 ,in ,new ,york and ,philadelphia the ribs are cut much longer than in ,boston2 hence the price per pound is less there4 ,but the cost to the purchaser is as great as in ,boston1 because he has to pay for a great deal of the rattle-ran or rack4 ,it is always best to have the ribroasts cut short1 and even pay a higher price for them1 as there will then be no waste4 ,fore ,quarter4 ,the fore quarter is first cut into two parts1 the back half and the rattle-ran1 and these are then cut into smaller pieces for the different modes of cooking4 ,diagram ,no4 #af represents a fore quarter4 ,the back half only is numbered1 for the rattle-ran is given in diagram ,no #ag4 ,illustration3 ,,face ,,of ,,the ,,rump4 ,illustration3 ,,diagram ,,no4 #af4 ,,the ,,fore ,,quarter4 ,,explanation ,,of ,,diagram ,,no4 #af4 ,,boston4 #a4 ,first cut of ribs4 #b4 ,second cut of ribs4 #c4 ,third cut of ribs4 #d and #e4 ,best chuck ribs4 #f and #g4 ,poorer chuck ribs4 #h4 ,neck piece4 ,,new ,,york4 #a4 ,first cut of ribs1 with tip of sirloin4 #b4 ,second cut of ribs4 #c4 ,third cut of ribs4 #d and #e4 ,best chuck ribs4 #f and #g4 ,poorer chuck ribs4 #h4 ,neck piece4 ,,philadelphia4 #a4 ,first cut of ribs1 with tip of sirloin4 #b4 ,second cut of ribs4 #c4 ,third cut of ribs4 #d and #e4 ,best chuck ribs4 #f and #g4 ,poorer chuck ribs4 #h4 ,neck chuck4 ,the ,rattle-,ran4 ,the whole of lower half of the fore quarter is often called the rattle-ran4 ,diagram ,no4 #ag shows this1 and the table following gives the name of the separate cuts3 ,illustration3 ,,diagram ,,no4 #ag4 ,,the ,,rattle-,,ran4 ,,explanation ,,of ,,diagram ,,no4 #ag4 ,,boston4 #a4 ,rattle-ran4 #b4 ,shoulder of mutton4 #c4 ,sticking piece4 #d4 ,shin1 thick end of brisket1 part of sticking piece4 #e and #f4 ,brisket piece4 #g4 ,middle cut or rib plate4 #h4 ,navel end of brisket4 ,,new ,,york4 #a4 ,plate piece4 #b and #c4 ,shoulder of mutton4 #d4 ,shin and thick end of brisket4 #e and #f4 ,brisket piece4 #g and #h4 ,navel end of brisket4 ,,philadelphia4 #a4 ,plate piece4 #b4 ,shoulder of mutton or boler piece4 #c4 ,sticking piece4 #d4 ,shin and thick end of brisket4 #e and #f4 ,brisket piece4 #g and #h4 ,navel end of brisket4 ,the rattle-ran or plate piece is generally corned1 and is considered one of the best cuts for pressed beef4 ,the shoulder of mutton is used for stews1 beef la mode1 roasts and steaks1 and is also corned4 ,the sticking piece1 commonly called the back of the shoulder1 but which is really the front1 is used for stews1 soups1 pie meat and for corning4 ,the shin is used for soups1 and the brisket and ribs for corning and for stews and soups4 ,one of the best pieces for corning is the navel end of the brisket4 ,the middle cut of the rattle-ran is also corned4 ,,mutton4 ,mutton is very nutritious and easily digested4 ,the best quality will have clear1 hard1 white fat1 and a good deal of it2 the lean part will be juicy1 firm and of a rather dark red color4 ,when there is but little fat1 and that is soft and yellow and the meat is coarse and stringy1 you may be sure that the quality is poor4 ,mutton is much improved by being hung in a cool place for a week or more4 ,at the ,north a leg will keep quite well for two or three weeks in winter1 if hung in a cold1 dry shed or cellar4 ,mutton1 like beef1 is first split through the back1 and then the sides are divided1 giving two fore and two hind quarters4 ,diagram ,no4 #ah is of a whole carcass of mutton1 and half of it is numbered to show the pieces into which the animal is cut for use4 ,illustration3 ,,diagram ,,no4 #ah4 ,,explanation ,,of ,,diagram ,,no4 #ah4 #a1 #b1 #d4 ,hind quarter4 #c1 #e1 #e4 ,fore quarter #a4 ,leg4 #b4 ,loin4 #c4 ,shoulder4 #d4 ,flank4 #e1e4 ,breast4 ,hind ,quarter of ,mutton4 ,this consists of the leg and loin1 and is the choicest cut4 ,it makes a fine roast for a large family1 but for a moderate-sized or small one either the leg or loin alone is better4 ,a hind quarter taken from a prime animal will weigh from twenty to thirty pounds4 ,leg of ,mutton4 ,this joint is nearly always used for roasting and boiling4 ,it has but little bone1 as compared with the other parts of the animal1 and is1 therefore1 an economical piece to select1 though the price per pound be greater than that of any other cut4 ,it is not common to find a good leg weighing under ten or twelve pounds4 ,a leg is shown in plate ,no4 #ai4 ,illustration3 ,,plate ,,no4 #ai4 ,loin of ,mutton4 ,in a loin1 as cut in ,boston1 there are seven ribs1 which make a good roast for a small family4 ,this cut is particularly nice in hot weather4 ,it is not as large as a leg1 and the meat is1 besides1 of a lighter quality and more delicate flavor4 ,the cost when the flank is taken off will be about seven cents more a pound than if the loin be sold with it on2 but1 unless you wish to use the flank for a soup1 stew or haricot1 it is the better economy to buy a trimmed piece and pay the higher price4 ,when the two loins are joined they are called a saddle4 ,plate ,no4 #bj shows a saddle and two ,french chops4 ,illustration3 ,,plate ,,no #bj4 ,,saddle ,,of ,,mutton ,,and ,,french ,,chops4 ,fore ,quarter of ,mutton4 ,in this is included the shoulder and breast4 ,when the shoulder-blade is taken out the quarter makes a good roast for a large family4 ,the shoulder is separated from the breast by running a sharp knife between the two1 starting at the curved dotted lines near the neck 7shown in diagram ,no4 #ah71 and cutting round to the end of the line4 ,the shoulder is nice for roasting or boiling4 ,the breast can be used for a roast1 for broths1 braising1 stewing or cotelettes4 ,rib chops are also cut from the breast1 which is1 by the way1 the cheapest part of the mutton4 ,chops and ,cutlets4 ,chops are cut from the loin4 ,they are called long when the flank is cut on them and short if without it4 ,when part of the bone of the short chop is scraped clean it is called a ,french chop4 ,the rolled chops sold by provision dealers are the long chops with the bone removed4 ,one often sees them selling at a low price4 ,they are then the poor parts of the mutton1 like the flank1 and will be found very expensive no matter how little is asked4 ,prices4 ,the price of mutton varies with the seasons1 but a table giving the average price may help the purchaser to an estimate of the comparative cost of each cut3 ,hind ,quarter1 #ae cents4 ,leg1 #ag cents4 ,loin1 with flank1 #ac cents4 ,loin1 without flank1 #bj cents4 ,fore ,quarter1 #h cents4 ,trimmed ,chops1 #bj cents4 ,untrimmed ,chops1 #ab cents4 ,when one has a large family it brings all kinds of meat considerably cheaper to buy large pieces untrimmed1 as the trimmings can be used for soups1 stews1 etc42 but for a small family1 it is much better to purchase only the part you want for immediate use4 ,although mutton costs less per pound than beef1 it is no cheaper in the end1 because to be good it must be fat1 and mutton fat1 unlike beef fat1 cannot be employed for cooking purposes1 as it gives a strong flavor to any article with which it is used4 ,,lamb4 ,lamb is cut and sold like mutton4 ,being much smaller1 however1 a hind or fore quarter is not too large for a good-sized family4 ,lamb will not keep as long as mutton1 for1 being juicy1 it taints more readily4 ,it is of a delicate flavor until nearly a year old1 when it begins to taste like mutton and is not so tender4 ,the bones of a young lamb will be red1 and the fat hard and white4 ,this meat is in season from ,may to ,september4 ,,veal4 ,the calf being so much larger than the sheep1 the fore and hind quarters are not cooked together1 and for an ordinary family both are not purchased4 ,the animal is1 however1 cut into the same parts as mutton4 ,the loin1 breast and shoulder are used for roasting4 ,chops are cut from the loin and neck1 those from the neck being called rib chops or cotelettes4 ,the neck itself is used for stews1 pies1 fricassees1 etc4 ,the leg is used for cutlets1 fricandeaux1 stews and roasts1 and for braising4 ,the fillet of veal is a solid piece cut from the leg-- not like the tenderloin in beef1 but used in much the same way4 ,the lower part of the leg is called a knuckle1 and is particularly nice for soups and sauces4 ,good veal will have white1 firm fat1 and the lean part a pinkish tinge4 ,when extremely white it indicates that the calf has been bled before being killed1 which is a great cruelty to the animal1 besides greatly impoverishing the meat4 ,when veal is too young it will be soft and of a bluish tinge4 ,the calf should not be killed until at least six weeks old4 ,veal is in the market all the year1 but the season is really from ,april to ,september1 when the price is low4 ,the leg costs more than any other joint1 because it is almost wholly solid meat4 ,the fillet costs from #bj to #be cents2 cutlets from the leg1 #cj cents2 chops from loin1 #bj cents2 loin for roast1 #ae cents2 breast1 #aj to #ab cents4 ,veal is not nutritious nor easily digested4 ,many people cannot eat it in any form1 but such a number of nice dishes can be made from it1 and when in season the price is so low1 that it will always be used for made dishes and soups4 ,,pork4 ,pork1 although not so much used in the fresh state as beef1 mutton1 lamb1 etc41 is extensively employed in the preparation of food4 ,it is cut somewhat like mutton1 but into more parts4 ,fresh young pork should be firm2 the fat white1 the lean a pale reddish color and the skin white and clear4 ,when the fat is yellow and soft the pork is not of the best quality4 ,after pork has been salted1 if it is corn-fed1 the fat will be of a delicate pinkish shade4 ,when hogs weighing three and four hundred pounds are killed1 the fat will not be very firm1 particularly if they are not fed on corn4 ,the amount of salt pork purchased at a time depends upon the mode of cooking in each family4 ,if bought in small quantities it should be kept in a small jar or tub1 half filled with brine1 and a plate1 smaller round than the tub1 should be placed on top of the meat to press it under the brine4 ,the parts into which the hog is cut are called leg1 loin1 rib piece1 shoulder1 neck1 flank1 brisket1 head and feet4 ,the legs and shoulders are usually salted and smoked4 ,the loin of a large hog has about two or three inches of the fat cut with the rind4 ,this is used for salting1 and the loin fresh for roasting4 ,when1 however1 the hog is small1 the loin is simply scored and roasted4 ,the ribs are treated the same as the loin1 and when the rind and fat are cut off are called spare-ribs4 ,this piece makes a sweet roast4 ,having much more bone and less meat than the loin1 it is not really any cheaper1 although sold for less4 ,the loin and ribs are both used for chops and steaks4 ,the flank and brisket are corned4 ,the head is sold while fresh for head- cheese1 or is divided into two or four parts and corned1 and is a favorite dish with many people4 ,the feet are sometimes sold while fresh1 but are more frequently first pickled4 ,the fat taken from the inside of the hog and also all the trimmings are cooked slowly until dissolved4 ,this1 when strained and cooled1 is termed lard4 ,many housekeepers buy the leaf or clear fat and try it out themselves4 ,this is the best way1 as one is then sure of a pure article4 ,sausages4 ,these should be made wholly of pork1 but there is often a large portion of beef in them4 ,they should be firm1 and rather dry on the outside4 ,liver4 ,calves' liver is the best in the market1 and always brings the highest price4 ,in some markets they will not cut it4 ,a single liver costs about fifty cents1 and when properly cooked1 several delicious dishes can be made from it4 ,beef liver is much larger and darker than the calves'1 has a stronger flavor and is not so tender4 ,it is sold in small or large pieces at a low price4 ,pigs' liver is not nearly as good as the calves' or beeves'1 and comes very much cheaper4 ,hearts4 ,both the calves' and beeves' hearts are used for roasting and braising4 ,the calves' are rather small1 but tenderer than the beeves'4 ,the price of one is usually not more than fifteen cents4 ,the heart is nutritious1 but not easily digested4 ,kidneys4 ,the kidneys of beef1 veal1 mutton1 lamb and pork are all used for stews1 broils1 sauts1 curries and fricassees4 ,veal are the best4 ,tongues4 ,these are very delicate4 ,beef tongue is the most used4 ,it should be thick and firm1 with a good deal of fat on the under side4 ,when fresh1 it it used for bouilli1 mince pies and to serve cold or in jelly4 ,salted and smoked1 it is boiled and served cold4 ,lambs' tongues are sold both fresh and pickled4 ,,poultry ,,and ,,game4 ,chickens4 ,all fowl less than a year old come under this head4 ,the lower end of the breast-bone in a chicken is soft1 and can be bent easily4 ,the breast should be full1 the lean meat white1 and the fat a pale straw color4 ,chickens are best in last of the summer and the fell and winter4 ,the largest and juciest come from ,philadelphia4 ,spring ,chickens4 ,these are generally used for broiling4 ,they vary in size1 weighing from half a pound to two and a half pounds4 ,the small1 plump ones1 weighing about one and a half or two pounds1 are the best4 ,there is little fat on spring chickens4 ,fowl4 ,these may be anywhere from one to five or six years old4 ,when over two years the meat is apt to be tough1 dry and stringy4 ,they should be fat1 and the breast full and soft4 ,the meat of fowl is richer than that of chickens1 and is1 therefore1 better for boiling and to use for salads and made dishes4 ,the weight of bone is not much greater than in a chicken1 while there is a great deal more meat4 ,another point to be remembered is that the price per pound is also generally a few cents less4 ,turkeys4 ,the lower end of the breast-bone should be soft1 and bend easily1 the breast be plump and short1 the meat firm and the fat white4 ,when the bird is very large and fat the flavor is sometimes a little strong4 ,eight or ten pounds is a good size for a small family4 ,geese4 ,it is more difficult to judge of the age and quality of a goose than of any other bird4 ,if the wind pipe is brittle and breaks easily under pressure of the finger and thumb1 the bird is young1 but if it rolls the bird is old4 ,geese live to a great age--thirty or more years4 ,they are not good when more than three years old4 ,indeed1 to be perfect1 they should be not more than one year old4 ,they are in season in the fall and winter4 ,green ,geese4 ,the young geese are very well fed1 and when from two to four months old are killed for sale4 ,they bring a high price1 and are delicious4 ,they are sometimes in the market in winter1 but the season is the summer and fall4 ,ducks4 ,the same tests that are applied to chickens and geese to ascertain age and quality are made with ducks4 ,besides the tame bird1 there are at least twenty different kinds that come under the head of game4 ,the canvas-back is the finest in the list2 the mallard and red-head come next4 ,the domestic duck is in season nearly all the year1 but the wild ones only through the fall and winter4 ,the price varies with the season and supply4 ,a pair of canvas-backs will at one time cost a dollar and a half and at another five dollars4 ,pigeons4 ,there are two kinds of pigeons found in the market1 the tame and the wild1 which are used for potting1 stewing1 c4 ,except when stall-fed they are dry and tough1 and require great care in preparation4 ,the wild birds are the cheapest4 ,they are shipped from the ,west1 packed in barrels1 through the latter part of the winter and the early spring4 ,stall-fed pigeons are the tame ones cooped for a few weeks and well fed4 ,they are then quite fat and tender1 and come into market about the first of ,october4 ,squabs4 ,these are the young of the tame pigeon4 ,their flesh is very delicate1 and they are used for roasting and broiling4 ,grouse1 or ,prairie ,chicken4 ,these birds comes from the ,west1 and are much like the partridge of the ,eastern ,states and ,canada4 ,the flesh is dark1 but exceedingly tender4 ,grouse should be plump and heavy4 ,the breast is all that is good to serve when roasted1 and being so dry1 it should always be larded4 ,the season is from ,september to ,january1 but it is often continued into ,april4 ,venison4 ,there should be a good deal of fat on this meat4 ,the lean should be dark red and the fat white4 ,venison is in season all the year1 but is most used in cold weather4 ,in summer it should have been killed at least ten days before cooking2 in winter three weeks is better4 ,the cuts are the leg1 saddle1 loin1 fore quarter and steaks4 ,the supply regulates the price4 ,partridge4 ,this bird is so like the grouse that the same rules apply to both4 ,what is known as quail at the ,north is called partridge at the ,south4 ,quail4 ,these birds are found in the market all through the fall and winter4 ,they are quite small 7about the size of a squab71 are nearly always tender and juicy1 and not very expensive4 ,they come from the ,west4 ,woodcock4 ,woodcock is in season from ,july to ,november4 ,it is a small bird1 weighing about half a pound4 ,it has a fine1 delicate flavor1 and is very high-priced4 ,other ,game4 ,there are numerous large and small birds which are used for food1 but there is not space to treat of them all4 ,in selecting game it must be remembered that the birds will have a gamey smell1 which is wholly different from that of tainted meat4 ,,fish4 ,to fully describe all the kinds of fish found in our markets would require too much space and is unnecessary1 but a list of those of which there is usually a supply is given1 that housekeepers may know what it is best to select in a certain season and have some idea of the prices4 ,to ,select ,fish4 ,when fresh1 the skin and scales will be bright1 the eyes full and clear1 the fins stiff and the body firm4 ,if there is a bad odor1 or1 if the fish is soft and darker than is usual for that kind1 and has dim1 sunken eyes1 it is not fit to use4 ,codfish4 ,this is good all the year1 but best in the fall and winter4 ,when cooked1 it breaks into large white flakes4 ,it is not as nutritious as the darker kinds of fish1 but is more easily digested4 ,the price remains about the same through all seasons4 ,haddock4 ,this is a firmer and smaller-flaked fish than the cod1 but varies little in flavor from it4 ,the cod has a light stripe running down the sides2 the haddock a dark one4 ,cusk4 ,this also belongs to the cod family1 and is a firm1 white fish4 ,it is best in winter4 ,pollock4 ,this is used mostly for salting4 ,it is much like the cod1 only firmer grained and drier4 ,halibut4 ,this fine fish is always good4 ,it varies in weight from two pounds to three hundred4 ,the flesh is a pearly white in a perfectly fresh fish4 ,that cut from one weighing from fifty to seventy-five pounds is the best1 the flesh of any larger being coarse and dry4 ,the small fish are called chicken halibut4 ,flounders4 ,these are thin1 flat fish1 often sold under the name of sole4 ,good at all times of the year4 ,turbot4 ,this is a flat fish1 weighing from two to twenty pounds4 ,the flesh is soft1 white and delicate4 ,turbot is not common in our market4 ,salmon4 ,salmon is in season from ,april to ,july1 but is in its prime in ,june4 ,it is often found in the market as early as ,january1 when it brings a high price4 ,being very rich1 a much smaller quantity should be provided for a given number of people than of the lighter kinds of fish4 ,shad4 ,this is in season in the ,eastern and ,middle ,states from ,march to ,april1 and in the ,southern ,states from ,november to ,february4 ,the flesh is sweet1 but full of small bones4 ,shad is much prized for the roe4 ,blue-fish4 ,this is a rich1 dark fish1 weighing from two to eight pounds' and in season in ,june1 ,july and ,august4 ,it is particularly nice broiled and baked4 ,black-fish1 or ,tautog4 ,good all the year1 but best in the spring4 ,it is not a large fish1 weighing only from one to five pounds4 ,white-fish1 or ,lake ,shad4 ,this delicious fish is found in the great lakes1 and in the locality where caught it is always in season4 ,at the ,south and in the ,east the market is supplied only in winter1 when the price is about eighteen cents a pound4 ,the average weight is between two and three pounds4 ,sea-,bass4 ,this fish1 weighing from half a pound to six or seven1 pounds1 is very fine1 and is in season nearly all the year4 ,it is best in ,march1 ,april and ,may4 ,rock-,bass4 ,the weight of rock-bass generally ranges from half a pound to thirty or forty pounds1 but sometimes reaches eighty or a hundred4 ,the small fish are the best4 ,the very small ones 7under one pound7 are fried2 the larger broiled1 baked and boiled4 ,the bass are in season all the year1 but best in the fall4 ,sword ,fish4 ,this is very large1 with dark1 firm flesh4 ,it is nutritious1 but not as delicate as other kinds of fish3 ,it is cut and sold like halibut1 and in season in ,july and ,august4 ,sturgeon4 ,this fish1 like the halibut and sword fish1 is large4 ,the flesh is of a light red color and the fat of a pale yellow4 ,there is a rather strong flavor4 ,a fish weighing under a hundred pounds will taste better than a larger one4 ,the season is from ,april to ,september4 ,weak-,fish4 ,weak-fish is found in the ,new ,york and ,philadelphia markets from ,may to ,october4 ,in the ,eastern ,states it is not so well known4 ,it is a delicate fish1 and grows soft very quickly4 ,it is good boiled or fried4 ,small1 or ,pan-,fish4 ,the small fish that are usually fried1 have the general name of pan- fish4 ,there is a great variety1 each kind found in the market being nearly always local1 as it does not pay to pack and ship them4 ,a greater part have the heads and skin taken off before being sold4 ,smelts4 ,these are good at any time1 but best in the winter1 when they are both plenty and cheap4 ,mullet4 ,there are several varieties of this fish1 which is much prized in some sections of the country4 ,it is a small fish1 weighing from a quarter of a pound to two or three pounds4 ,it often has a slightly muddy flavor1 owing to living a large part of the time in the mud of the rivers4 ,mackerel4 ,this fish is nutritious and cheap4 ,it is in the market through the spring and summer1 and averages in weight between one and two pounds4 ,spanish ,mackerel4 ,these are larger than the common mackerel1 and have rows of yellow spots1 instead of the dark lines on the sides4 ,they are in season from ,june to ,october1 and generally bring a high price4 ,eels4 ,these are sold skinned2 are always in season1 but best from ,april to ,november4 ,lobsters4 ,this shell-fish is in the market all the year1 but is best in ,may and ,june4 ,if the tail1 when straightened1 springs back into position1 it indicates that the fish is fresh4 ,the time of boiling live lobsters depends upon the size4 ,if boiled too much they will be tough and dry4 ,they are generally boiled by the fishermen4 ,this is certainly the best plan1 as these people know from practice1 just how long to cook them4 ,besides1 as the lobsters must be alive when put into the pot1 they are ugly things to handle4 ,the medium-sized are the tenderest and sweetest4 ,a good one will be heavy for its size4 ,in the parts of the country where fresh lobsters cannot be obtained1 the canned will be found convenient for making salads1 soups1 stews1 etc4 ,hard-,shell ,crabs4 ,these are in the market all the year4 ,they are sold alive and1 also1 like the lobster1 boiled4 ,near the coast of the ,southern and ,middle ,states they are plenty and cheap1 but in the interior and in the ,eastern ,states they are quite expensive4 ,they are not used as much as the lobster1 because it is a great deal of trouble to take the meat from the shell4 ,soft-,shell ,crabs4 ,as the crab grows1 a new1 soft shell forms1 and the old1 hard one is shed4 ,thus comes the soft-shelled crab4 ,in about three days the shell begins to harden again4 ,in ,maryland there are ponds for raising these crabs1 so that now the supply is surer than in former years4 ,crabs are a great luxury1 and very expensive4 ,in the ,eastern ,states they are found only in warm weather4 ,they must always be cooked while alive4 ,frying and broiling are the modes of preparing4 ,shrimp4 ,these are found on the ,southern coasts2 are much the shape of a lobster1 but very small4 ,they are used mostly for sauces to serve with fish4 ,their season is through the spring1 summer and fall4 ,there is a larger kind called big shrimp or prawns1 sold boiled in the ,southern markets4 ,these are good for sauces or stews1 and1 in fact1 can be used1 in most cases1 the same as lobster4 ,but few shrimp are found in the ,eastern or ,western markets4 ,the canned goods are1 however1 convenient and nice for sauces4 ,terrapin4 ,this shell-fish comes from the ,south1 ,baltimore being the great terrapin market4 ,it belongs to the turtle family4 ,it is always sold alive1 and is a very expensive fish1 the diamond backs costing from one to two dollars apiece4 ,three varieties are found in the market1 the diamond backs1 little bulls and red fenders4 ,the first named are considered marketable when they measure six inches across the back4 ,they are then about three years old4 ,the little bulls1 or male fish1 hardly ever measure more than five inches across the back4 ,they are cheaper than diamond backs1 but not so well flavored4 ,the red fenders grow larger than the others1 and are much cheaper1 but their meat is coarse and of an inferior flavor4 ,terrapin are in the market all the year1 but the best time to buy them is from ,november to ,february4 ,oysters4 ,no other shell-fish is as highly prized as this4 ,the oyster usually takes the name of the place where it is grown1 because the quality and flavor depend very much upon the feeding grounds4 ,the ,blue-point1 a small1 round oyster from ,long ,island1 is considered the finest in the market1 and it costs about twice as much as the common oyster4 ,next comes the ,wareham1 thought by many quite equal to the ,blue-point4 ,it is a salt water oyster1 and is1 therefore1 particularly good for serving raw4 ,the ,providence ,river oyster is large and well flavored1 yet costs only about half as much as the ,blue-point4 ,the very large ones1 however1 sell at the same price4 ,oysters are found all along2 the coast from ,massachusetts to the ,gulf of ,mexico4 ,those taken from the cool ,northern waters are the best4 ,the sooner this shell-fish is used after being opened1 the better4 ,in the months of ,may1 ,june1 ,july and ,august1 the oyster becomes soft and milky4 ,it is not then very healthful or well flavored4 ,the common-sized oysters are good for all purposes of cooking except broiling and frying1 when the large are preferable4 ,the very large ones are not served as frequently on the half shell as in former years1 the ,blue-point1 or the small ,wareham1 having supplanted them4 ,clams4 ,there are two kinds of this shell-fish1 the common thin-shelled clam and the quahaug4 ,the first is the most abundant4 ,it is sold by the peck or bushel in the shell1 or by the quart when shelled4 ,clams are in season all the year1 but in summer a black substance is found in the body1 which must be pressed from it before using4 ,the shell of the quahaug is thick and round4 ,scollops4 ,this shell-fish is used about the same as the clam1 but is not so popular1 owing to a peculiarly sweet flavor4 ,it is in season from ,september to ,march1 and is sold shelled1 as only the muscular part of the fish is used4 ,,vegetables4 ,every good housekeeper will supply her table with a variety of vegetables all the year round4 ,one can hardly think of a vegetable1 either fresh or canned1 that cannot be had in our markets at any season4 ,the railroads and steamers connect the climes so closely that one hardly knows whether he is eating fruits and vegetables in or out of season4 ,the provider1 however1 realizes that it takes a long purse to buy fresh produce at the ,north while the ground is yet frozen4 ,still1 there are so many winter vegetables that keep well in the cellar through cold weather that if we did not have the new ones from the ,south1 there would be1 nevertheless1 a variety from which to choose4 ,it is late in the spring1 when the old vegetables begin to shrink and grow rank1 that we appreciate what comes from the ,south4 ,buying ,vegetables4 ,if one has a good1 dry cellar1 it is economy to procure in the fall vegetables enough for all winter1 but if the cellar is too warm the vegetables will sprout and decay before half the cold months have passed4 ,those to be bought are onions1 squashes1 turnips1 beets1 carrots1 parsnips1 cabbages1 potatoes and ,jerusalem artichokes1 all of which1 except the first two1 should be bedded in sand and in a cool place1 yet where they will not freeze4 ,squashes and onions should be kept in a very dry room4 ,the price of all depends upon the supply4 ,,when ,,in ,,season4 ,bermuda sends new potatoes into ,northern markets about the last of ,march or first of ,april4 ,florida soon follows1 and one ,southern ,state after another continues the supply until ,june1 when the ,northern and ,eastern districts begin4 ,it is only the rich1 however1 who can afford new potatoes before ,july2 but the old are good up to that time1 if they have been well kept and are properly cooked4 ,cabbage is in season all the year4 ,beets1 carrots1 turnips and onions are received from the ,south in ,april and ,may1 so that we have them young and fresh for at least five months4 ,after this period they are not particularly tender1 and require much cooking4 ,squashes come from the ,south until about ,may1 and we then have the summer squash till the last of ,august1 when the winter squash is first used4 ,this is not as delicate as the summer squash1 but is generally liked better4 ,green peas are found in the market in ,february1 though they are very expensive up to the time of the home supply1 which is the middle of ,june1 in an ordinary season1 in the ,eastern ,states4 ,they last until the latter part of ,august1 but begin to grow poor before that time4 ,there is a great variety1 some being quite large1 others very small4 ,the smaller are the more desirable1 being much like ,french peas4 ,when peas are not really in season it is more satisfactory to use ,french canned peas1 costing forty cents a can4 ,one can is enough for six persons4 ,when buying peas1 see that the pods are green1 dry and cool4 ,if they have turned light they have been picked either a long time or when old4 ,,spinach4 ,spinach is always in season1 but is valued most during the winter and spring1 as it is one of the few green vegetables that we get then1 and is not expensive4 ,it should be green and crisp4 ,asparagus4 ,asparagus1 from hot houses and the ,south1 begins to come into the market in ,march and ,april4 ,it is then costly1 but in ,may and ,june is abundant and quite cheap4 ,about the last of ,june it grows poor1 and no matter how low the price1 it will be an expensive article to buy as it has then become very woody4 ,the heads should be full and green2 if light and not full1 the asparagus will not spend well4 ,dandelions4 ,the cultivated dandelion is found in the market in ,march1 ,april and a part of ,may4 ,it is larger1 tenderer and less bitter than the wild plant1 which begins to get into the market--in ,april4 ,by the last of ,may the dandelion is too rank and tough to make a good dish4 ,cauliflower4 ,this vegetable is generally quite expensive4 ,it is found in the market a greater part of the year1 being now grown in hot houses in winter4 ,it is in perfection from the first of ,may to ,november or ,december4 ,the leaves should be green and fresh and the heads a creamy white4 ,when the leaves are wilted1 or when there are dark spots on the head1 the cauliflower is not good4 ,tomatoes4 ,the fresh tomato comes to the market from the ,south in ,april and sometimes in ,march4 ,on account of the high price it is then used only where the canned tomato will not answer4 ,in ,july1 ,august and ,september it is cheap4 ,it comes next to the potato in the variety of forms in which it may be served4 ,by most physicians it is considered a very healthful vegetable4 ,the time to buy ripe tomatoes for canning is about the last of ,august1 when they are abundant and cheap4 ,about the middle or last of ,september green ones should be secured for pickling1 etc4 ,as the vines still bear a great many that cannot ripen before the frost comes1 these are sold for this purpose4 ,beans4 ,there are two kinds of green beans in the market1 the string or snap bean and the shell bean4 ,string beans come from the ,south about the first of ,april4 ,they are picked in ,northern gardens about the first of ,june1 and they last until about the middle of ,july4 ,they should be green1 the beans just beginning to form1 and should snap crisply4 ,if wilted or yellow they have been picked too long4 ,shell ,beans4 ,shell beans come in ,may1 but are not picked at the ,north before ,june4 ,they are good until the last of ,september4 ,there is a great variety of shell beans1 but the ,lima is considered the best ,when fresh1 shell beans are dry and smooth2 but if old1 they look dull and sticky4 ,celery4 ,celery is found in the market from ,august to ,april1 but is in its prime and is cheapest from ,november to the first of ,march4 ,before the frost comes it is slightly bitter1 and after the first of ,march it grows tough and stringy4 ,unless one has a good cellar in which to bury celery1 it is best to purchase as one has need from time to time4 ,celery is a delicious salad4 ,it is also considered one of the best vegetables that a nervous1 rheumatic or neuralgic person can take4 ,the heads should be close and white1 and the stalks should break off crisply4 ,save the trimmings for soups4 ,lettuce4 ,lettuce is found in the market all the year round1 being now raised in hot houses in winter4 ,it then costs two and three times as much as in summer2 still1 it is not an expensive salad4 ,there are a number of varieties having much the same general appearance4 ,that which comes in round heads1 with leaves like a shell1 is the most popular in this country1 because it can be served so handsome4 ,there is another kind1 high in favor in ,paris and in some localities in this country for its tenderness and delicate flavor1 but not liked by marketmen1 because it will not bear rough handling4 ,the tune will come1 however1 when there will be such a demand for this species that all first-class provision dealers will keep it4 ,the ,french call it ,romaine1 and in this country it is sometimes called ,roman lettuce4 ,it does not head4 ,the leaves are long and not handsome whole2 but one who uses the lettuce never wishes for any other4 ,lettuce should be crisp and green1 and be kept until used in a very cold place--in an ice chest if possible4 ,mushrooms4 ,mushrooms are in the market at all seasons4 ,in summer1 when they are found in pastures1 they are comparatively 7fifty or seventy-five cents a pound71 but in winter they are high priced4 ,being1 however1 very light1 a pound goes a great way4 ,the ,french canned mushrooms are safe1 convenient and cheap4 ,one can1 costing forty cents1 is enough for a sauce for at least ten people4 ,there is nothing else among vegetables which gives such a peculiarly delicious flavor to meat sauces4 ,mushrooms are used also as a relish for breakfast and tea1 or as an entre4 ,in gathering from the fields one should exercise great care not to collect poisonous toadstools1 which are in appearance much like mushrooms1 and are often mistaken for these by people whose knowledge of vegetables has been gained solely by reading4 ,the confusion of the two things has sometimes resulted fatally4 ,there can hardly be danger if purchases are made of reliable provision dealers4 ,green ,corn4 ,green corn is sent from the ,south about the last of ,may or the first of ,june1 and then costs much4 ,it comes from the ,middle ,states about the middle of ,july and from the ,eastern in ,august1 and it lasts into ,october in the ,north ,eastern ,states4 ,it should be tender and milky1 and have well-filled ears4 ,if too old it will be hard1 and the grains straw colored1 and no amount of boiling wilt make it tender4 ,corn is boiled simply in clear water1 is made into chowders1 fritters1 puddings1 succotash1 etc4 ,artichokes4 ,there are two kinds of artichokes1 the one best known in this country1 the ,jerusalem artichoke1 being a tuber something like the potato4 ,it is used as a salad1 is boiled and served as a vegetable1 and is also pickled4 ,this artichoke comes into the market about ,july1 and can be preserved in sand for winter use4 ,the ,globe ,artichoke4 ,a thick1 fleshy-petaled flower grows on a plant that strongly resembles the thistle2 this flower is the part that is eaten4 ,it is boiled and served with a white sauce1 and is also eaten as a salad4 ,it is much used in ,france1 but we have so many vegetables with so much more to recommend them1 that this will probably never be common in this country4 ,cucumbers4 ,cucumbers are in the market all the year round4 ,in winter they are raised in green houses and command a high price4 ,they begin to come from the ,south about the first of ,april1 and by the last of ,may the price is reasonable4 ,they last through the summer1 but are not very nice after ,august ,they are mostly used as a salad and for pickles1 but are often cooked4 ,they should be perfectly green and firm for a salad1 and when to be pickled1 they must be small4 ,if for cooking1 it does no harm to have them a little large and slightly turned yellow4 ,radishes4 ,there are two forms of the radish commonly found in the market1 the long radish and the small round one4 ,they are in the market in all seasons1 and in early spring and summer the price is low4 ,radishes are used mostly as a relish4 ,chicory or ,endive4 ,the roots and leaves of this plant are both used1 but the leaves only are found in the market 7the roots are used in coffee71 and these come in heads like the lettuce4 ,chicory comes into the market later than lettuce1 and is used in all respects like it4 ,sometimes it is cooked4 ,sweet ,herbs4 ,the housekeeper in large cities has no difficulty in finding all the herbs she may want1 but this is not so in small towns and villages4 ,the very fact1 however1 that one lives in a country place suggests a remedy4 ,why not have a little bed of herbs in your own garden1 and before they go to seed1 dry what you will need for the winter and spring8 ,thus1 in summer you could always have the fresh herbs1 and in whiter have your supply of dried4 ,it is essential to have green parsley throughout the winter1 and this can be managed very easily by having two or three pots planted with healthy roots in the fall4 ,or1 a still better way is to have large holes bored in the sides of a large tub or keg2 then fill up to the first row of holes with rich soil2 put the roots of the plants through the holes1 having the leaves on the outside2 fill up again with soil and continue this until the tub is nearly full2 then plant the top with roots4 ,keep in a sunny window and you will have not only a useful herb1 but a thing of beauty through the winter4 ,for soups1 sauces1 stews and braising1 one wants sweet marjoram1 summer savory1 thyme1 parsley1 sage1 tarragon and bay-leaf always on hand4 ,you can get bunches of savory1 sage1 marjoram and thyme for five cents each at the vegetable market4 ,five cents' worth of bay-leaves from the drug shop win complete the list 7save tarragon1 which is hard to find71 and you have for a quarter of a dollar herbs enough to last a large family a year4 ,keep them tied together in a large paper bag or a box1 where they will be dry4 ,mint and parsley should be used green4 ,there is but little difficulty in regard to mint1 as it is used only in the spring and summer4 ,,groceries4 ,the manner in which a housekeeper buys her groceries must depend upon where she lives and how large her family is4 ,in a country place1 where the stores are few and not well supplied1 it is best to buy in large quantities all articles that will not deteriorate by keeping4 ,if one has a large family a great saving is made by purchasing the greater portion of one's groceries at wholesale4 ,flour4 ,there is now in use flour made by two different processes1 by the old1 or ,st4 ,louis1 and the new1 or ,haxall4 ,the ,haxall flour is used mostly for bread and the old-process for pastry1 cake1 etc4 ,by the new process more starch and less of the outer coats1 which contain much of the phosphates1 is retained2 so that the flour makes a whiter and moister bread4 ,this flour packs closer than that made in the old way1 so that a pound of it will not measure as much as a pound of the old kind4 ,in using an old rule1 one-eighth of this flour should be left out4 ,for instance1 if in a recipe for bread you have four quarts 7old- process7 of flour given1 of the new-process you would take only three and a half quarts4 ,this flour does not make as good cake and pastry as the old-process4 ,it is1 therefore1 well1 to have a barrel of each1 if you have space1 for the pastry flour is the cheaper1 and the longer all kinds of flour are kept in a dry place1 the better they are4 ,buying in small quantities is extremely extravagant4 ,when you have become accustomed to one brand1 and it works to your satisfaction1 do not change for a new one4 ,the best flour is the cheapest4 ,there are a great many brands that are equally good4 ,graham4 ,the best ,graham is made by grinding good wheat and not sifting it4 ,much that is sold is a poor quality of flour mixed with bran4 ,this will not1 of course1 make good1 sweet bread4 ,the ,arlington ,whole ,wheat ,meal is manufactured from pure wheat1 and makes delicious bread4 ,graham1 like flour1 will keep in a cool1 dry place for years4 ,indian ,meal4 ,in most families there is a large amount of this used1 but the quantity purchased at a time depends upon the kind of meal selected4 ,the common kind1 which is made by grinding between two mill-stones1 retains a great deal of moisture1 and1 in hot weather1 will soon grow musty2 but the granulated meal will keep for any length of time4 ,the corn for this meal is first dried2 and it takes about two years for this4 ,then the outer husks are removed1 and the corn is ground by a process that produces grains like granulated sugar4 ,after once using this meal one will not willingly go back to the old kind4 ,indian meal is made from two kinds of corn1 ,northern and ,southern4 ,the former gives the yellow meal1 and is much richer than the ,southern1 of which white meal is made4 ,rye ,meal4 ,this meal1 like the old-process ,indian1 will grow musty in a short time in hot weather1 so that but a small quantity of it should be bought at a time4 ,the meal is much better than the flour for all kinds of bread and muffins4 ,oat ,meal4 ,there are several kinds of oat meal--,scotch1 ,irish1 ,canadian and ,american4 ,the first two are sold in small packages1 the ,canadian and ,american in any quantity4 ,it seems as if the ,canadian and ,american should be the best because the freshest2 but the fact is the others are considered the choicest4 ,many people could not eat oat meal in former years1 owing to the husks irritating the lining of the stomach4 ,there is now what is called pearled meal4 ,all the husks are removed1 and the oats are then cut4 ,the coarse kind will keep longer than the fine ground1 but it is best to purchase often1 and have the meal as fresh as possible4 ,cracked ,wheat4 ,this is the whole wheat just crushed or cut like the coarse oat meal1 but unlike the meal4 ,it will keep a long time4 ,it is cooked the same as oat meal4 ,that which is cut makes a handsomer dish than the crushed1 but the latter cooks more quickly4 ,hominy4 ,this is made from corn1 and it comes in a number of sizes1 beginning with samp and ending with a grade nearly as fine as coarse-granulated sugar4 ,the finest grade is really the best1 so many nice dishes can be made with it which you cannot make with the coarse4 ,hominy will keep a long time1 and it can be bought in five-pound package or by the barrel4 ,sugar4 ,the fine-granulated sugar is the best and cheapest for general family use4 ,it is pure and dry2 therefore1 there is more in one pound of it than in a damp1 brown sugar1 besides its sweetening power being considerably greater4 ,the price of sugar at wholesale is not much less than at retail1 but time and trouble are saved by purchasing by the barrel4 ,spice4 ,it is well to keep on hand all kinds of spice1 both whole and ground4 ,they should not be in large quantities1 as a good cook will use them very sparingly1 and a good house-keeper will have too much regard for the health of her family and the delicacy of her food to have them used lavishly4 ,for soups and sauces the whole spice is best1 as it gives a delicate flavor1 and does not color4 ,a small wooden or tin box should be partly filled with whole mace1 cloves1 allspice and cinnamon1 and a smaller paste-board box1 full of pepper-corns1 should be placed in it4 ,by this plan you will have all your spices together when you season a soup or sauce4 ,english ,currants4 ,these keep well1 and if cleaned1 washed and well dried1 will improve in flavor by being kept4 ,raisins4 ,in large families1 if this fruit is much used1 it is well to buy by the box4 ,time does not improve raisins4 ,soda1 ,cream of ,tartar1 ,baking ,powder4 ,there should not be so much of these articles used as to require that they be purchased in large quantities4 ,cream of tartar is expensive1 soda cheap4 ,if one prefers to use baking powders there will be no need of cream of tartar1 but the soda will still be required for gingerbread and brown bread1 and to use with sour milk1 etc4 ,the advantage of baking powder is that it is prepared by chemists who know just the proportion of soda to use with the acid 7which should be cream of tartar71 and the result will be invariable if the cook is exact in measuring the other ingredients4 ,when an inexperienced cook uses the soda and cream of tartar there is apt to be a little too much of one or the other4 ,just now1 with the failure of the grape crops in ,france1 from which a greater part of the crystals in use come1 cream of tarter is extremely high1 and substitutes1 such as phosphates1 are being used4 ,to be ,always ,kept on ,hand4 ,besides the things already mentioned1 housekeepers should always have a supply of rice1 pearl barley1 dried beans1 split peas1 tapioca1 macaroni1 vermicilli1 tea1 coffee1 chocolate1 corn-starch1 molasses1 vinegar1 mustard1 pepper1 salt1 capers1 canned tomato1 and any other canned vegetables of which a quantity is used4 ,of the many kind of molasses1 ,porto ,rico is the best for cooking purposes4 ,it is well to have a few such condiments as curry powder 7a small bottle will last for years71 ,halford sauce1 essence of anchovies and mushroom ketchup4 ,these give variety to the flavoring1 and1 if used carefully1 will not be an expensive addition1 so little is needed for a dish4 ,,care ,,of ,,food4 ,a great saving is made by the proper care and use of cooked and uncooked food4 ,the first and great consideration is perfect cleanliness4 ,the ice chest and cellar should be thoroughly cleaned once a week2 the jars in which bread is kept must be washed1 scalded and dried thoroughly at least twice a week4 ,when cooked food is placed in either the ice chest or cellar it should be perfectly cool2 if not1 it will absorb an unpleasant flavor from the close atmosphere of either place4 ,meat should not be put directly on the ice1 as the water draws out the juices4 ,always place it in a pan1 and this may be set on the ice4 ,when you have a refrigerator where the meat can be hung1 a pan is not needed4 ,in winter1 too1 when one has a cold room1 it is best to hang meats there4 ,these remarks apply1 of course1 only to joints and fowl4 ,the habit which many people have of putting steaks1 chops1 etc41 in the wrapping paper on ice1 is a very bad one4 ,when purchasing meat always have the trimmings sent home1 as they help to make soups and sauces4 ,every scrap of meat and bone left from roasts and broils should be saved for the soup-pot4 ,trimmings from ham1 tongue1 corned beef1 etc41 should all be saved for the many relishes they will make4 ,cold fish can be used in salads and warmed up in many palatable ways4 ,in fact1 nothing that comes on the table is enjoyed more than the little dishes which an artistic cook will make from the odds and ends left from a former meal4 ,by artistic cook is meant not a professional1 but a woman who believes in cleanliness and hot dishes1 and that there is something in the appearance as well as in the taste of the food1 and who does not believe that a quantity of butter1 or of some kind of fat1 is essential to the success of nearly every dish cooked4 ,the amount of food spoiled by butter1 good butter too1 is surprising4 ,one should have a number of plates for cold food1 that each kind may be kept by itself4 ,the fat trimmings from beef1 pork1 veal1 chickens and fowl should be tried out while fresh1 and then strained4 ,the fowl and chicken fat ought to be kept in a pot by itself for shortening and delicate frying4 ,have a stone pot for it1 holding about a quart1 and another1 holding three or four quarts1 for the other kinds4 ,the fat that has been skimmed from soups1 boiled beef and fowl1 should be cooked rather slowly until the sediment falls to the bottom and there is not the shadow of a bubble4 ,it can then be strained into the jar with the other fat2 but if strained while bubbles remain1 there is water in it1 and it will spoil quickly4 ,the fat from sausages can also be strained into the larger pot4 ,another pot1 holding about three quarts1 should be kept for the fat in which articles of food have been fried4 ,when you have finished frying1 set the kettle in a cool place for about half an hour2 then pour the fat into the pot through a fine strainer1 being careful to keep back the sediment1 which scrape into the soap-grease4 ,in this way you can fry in the same fat a dozen times1 while if you are not careful to strain it each time1 the crumbs left will burn and blacken all the fat4 ,occasionally1 when you have finished frying1 cut up two or three uncooked potatoes and put into the boiling fat4 ,set on the back of the stove for ten or fifteen minutes2 then set in a cool place for fifteen minutes longer1 and strain4 ,the potatoes clarify the fat4 ,many people use ham fat for cooking purposes2 and when there is no objection to the flavor1 it is nice for frying eggs1 potatoes1 etc4 ,but it should not be mixed with other kinds4 ,the fat from mutton1 lamb1 geese1 turkey or ducks will give an unpleasant flavor to anything with which it is used1 and the best place for it is with the soap-grease4 ,every particle of soup and gravy should be saved1 as a small quantity of either adds a great deal to many little dishes4 ,the quicker food of all kinds cools the longer it keeps4 ,this should be particularly remembered with soups and bread4 ,bread and cake must be thoroughly cooled before being put into box or jar4 ,if not1 the steam will cause them to mold quickly4 ,crusts and pieces of stale bread should be dried in a slow oven1 rolled into fine crumbs on a board1 and put away for croquettes1 cutlets or anything that is breaded4 ,pieces of stale bread can be used for toast1 griddle- cakes and puddings and for dressing for poultry and other kinds of meat4 ,stale cake can be made into puddings2 ,the best tub butter will keep perfectly well without a brine if kept in a cool1 sweet room4 ,it is more healthful and satisfactory to buy the choicest tub butter and use it for table and cooking purposes than to provide a fancy article for the table and use an inferior one in the preparation of the food4 ,if1 from any cause1 butter becomes rancid1 to each pint of it add one table-spoonful of salt and one teaspoonful of soda1 and mix well2 then add one pint of cold water1 and set on the fire until it comes to the boiling point ,now set away to cool1 and when cool and hard1 take off the butter in a cake4 ,wipe dry and put away for cooking purposes4 ,it will be perfectly sweet4 ,milk1 cream and butter all quickly absorb strong odors2 therefore1 care must be taken to keep them in a cool1 sweet room or in an ice chest4 ,cheese should be wrapped in a piece of clean linen and kept in a box4 ,berries must be kept in a cool place1 and uncovered4 ,,kitchen ,,furnishing4 ,stove1 or ,range8 ,the question often arises1 even with old housekeepers1 ,which shall it be--a stove or a range8 ,there are strong points in favor of each4 ,for a small kitchen the range may be commended1 because it occupies the least space1 and does not heat a room as intensely as a stove1 although it will heat water enough for kitchen and bath-room purposes for a large family4 ,that the range is popular is evident from the fact that nearly every modern house is supplied with one2 and thus the cost of1 and cartage for1 stoves is generally saved to tenants in these days4 ,there are these advantage of a stove over a set range3 it requires less than half as much fuel and is more easily managed--that is1 the fire can be more quickly started1 and if it gets too low1 more easily replenished and put in working order2 and the ovens can be more quickly heated or cooled4 ,but1 although you can have a water-back and boiler with most modern stoves or1 as they are now called1 portable ranges1 the supply of hot water will not be large4 ,and you cannot roast before the fire as with a range4 ,so near-perfection have the makers of ranges and stoves come that it would be difficult to speak of possible improvements1 especially in stoves4 ,this can be said not of a few1 but of a great many manufacturers1 each having his special merit4 ,and where the products are so generally good1 it is hard to mention one make in preference to another4 ,when purchasing1 it is well to remember1 that one of simple construction is the most easily managed and does not soon get out of order4 ,no single piece of furniture contributes so much to the comfort of a family as the range or stove1 which should1 therefore1 be the best of its kind4 ,gas and ,oil ,stoves4 ,during the hot weather a gas or oil stove is a great comfort4 ,the ,sun ,dial1 manufactured by the ,goodwin ,gas ,stove ,co41 ,philadelphia1 is a perfect gem1 roasting1 baking1 broiling1 etc41 as well as a coal stove or range4 ,indeed1 meats roasted or broiled by it are jucier than when cooked over or before coals4 ,the peculiar advantage of oil and gas stoves is that they can be coveniently used for a short time1 say for the preparation of a meal1 at a trifling expense4 ,the cost of running a gas stove throughout the day is1 however1 much greater than that of a coal stove1 while an oil stove can be run cheaper than either4 ,there are a great many manufacturers of oil stoves1 and as a natural consequence1 where there is so much competition1 the stoves are nearly all good4 ,one would not think of doing the cooking for a large family with one or1 indeed1 two of them2 but the amount of work that can be accomplished with a single stove is remarkable4 ,they are a great comfort in hot weather1 many small families doing their entire cooking with them4 ,refrigerators4 ,the trouble with most refrigerators is that the food kept in them is apt to have a peculiar taste4 ,this is owing in a great measure to the wood used in the construction of the interior and for the shelves4 ,on the inside of the ,eddy chest-shaped refrigerator there is not a particle of wood1 and the food kept in it is always sweet4 ,it is simply a chest1 where the ice is placed on the bottom and slate shelves put on top4 ,with this style of refrigerator the waste of ice is much greater than in those built with a separate compartment for ice1 but the food is more healthful4 ,utensils4 ,the following is a list of utensils with which a kitchen should be furnished4 ,but the housekeeper will find that there is continually something new to be bought4 ,if there be much fancy cooking1 there must be an ice cream freezer1 jelly and charlotte russe moulds and many little pans and cutters4 ,the right way is1 of course1 to get the essential articles first1 and then1 from time to time1 to add those used in fancy cooking3 ,two cast-iron pots1 size depending upon range or stove 7they come with the stove74 ,one griddle4 ,one porcelain-lined preserving kettle4 ,one fish kettle4 ,three porcelain-lined stew-pans1 holding from one to six quarts4 ,one ,no4 #d deep ,scotch frying kettle4 ,one waffle iron4 ,three ,french polished frying-pans1 ,nos4 #a1 #c and #f4 ,four stamped tin or granite ware stewpans1 holding from one pint to four quarts4 ,one double boiler1 holding three quarts4 ,one ,dover egg-beater4 ,one common wire beater4 ,one meat rack4 ,one dish pan4 ,two bread pans1 holding six and eight quarts respectively4 ,two milk pans4 ,two ,russian-iron baking pans--two sizes4 ,four tin shallow baking-pans4 ,four deep pans for loaves4 ,two quart measures4 ,one deep1 round pan of granite-ware1 with cover1 for braising4 ,one deep ,russian-iron ,french roll pan4 ,two stamped tin muffin pans4 ,one tea-pot4 ,one coffee-pot4 ,one coffee biggin4 ,one chocolate pot4 ,one colander4 ,one squash strainer4 ,one strainer that will fit on to one of the cast-iron pots4 ,one frying-basket4 ,one melon mould4 ,two brown bread tins4 ,one round pudding mould4 ,two vegetable cutters4 ,one tea canister4 ,one coffee canister4 ,one cake box4 ,one spice box4 ,one dredger for flour4 ,one for powdered sugar4 ,one smaller dredger for salt4 ,one1 still smaller1 for pepper4 ,one boning knife4 ,one ,french cook's knife4 ,one large fork4 ,two case-knives and forks4 ,two vegetable knives4 ,four large mixing spoons4 ,two table-spoons4 ,six teaspoons4 ,one larding needle4 ,one trussing needle4 ,one set of steel skewers4 ,one wire dish cloth4 ,one whip churn4 ,one biscuit cutter4 ,one hand basin4 ,one jagging iron4 ,three double broilers--one each for toast1 fish and meat4 ,one long-handled dipper4 ,one large grater4 ,one apple corer4 ,one flour scoop4 ,one sugar scoop4 ,one lemon squeezer4 ,chopping tray and knife4 ,small wooden bowl to use in chopping4 ,moulding board of good hard wood4 ,board for cutting-bread on4 ,one for cutting cold meats on4 ,thick board1 or block1 on which to break bones1 open lobsters1 etc4 ,a rolling pin4 ,wooden buckets for sugar1 ,graham1 ,indian and rye meal4 ,wooden boxes for rice1 tapioca1 crackers1 barley1 soda1 cream of tartar1 etc4 ,covers for flour barrels4 ,wire flour sieve--not too large4 ,a pail for cleaning purposes4 ,one vegetable masher4 ,stone pot for bread1 holding ten quarts4 ,one for butter1 holding six quarts4 ,one for pork1 holding three quarts4 ,one dust pan and brush4 ,one scrubbing brush4 ,one broom4 ,one blacking brush4 ,four yellow earthen bowls1 holding from six quarts down4 ,four white1 smooth-bottomed bowls1 holding one quart each4 ,one bean pot4 ,one earthen pudding dish4 ,all the tin ware should be made from xx tin4 ,it will then keep its shape1 and wear three times as long as if made of thin stuff4 ,scouring with sand soon ruins tin1 the coarse sand scratching it and causing it to rust4 ,sapolio1 a soap which comes for cleaning tins1 wood-work and paint1 will be found of great value in the kitchen4 ,granite ware1 as now made1 is perfectly safe to-use4 ,it will not become discolored by any kind of cooking1 and is so perfectly smooth that articles of food will not stick and bum in it as quickly as in the porcelain-lined pans4 ,nearly every utensil used in the kitchen is now made in granite ware4 ,the mixing spoons are1 however1 not desirable1 as the coating of granite peels off when the spoon is bent4 ,have no more heavy cast-iron articles than are really needed1 for they are not easily handled1 and are1 therefore1 less likely to be kept as clean1 inside and out1 as the lighter and smoother ware4 ,illustration3 ,scotch ,kettle ,the ,scotch ,kettle is quite cheap1 and will be found of great value for every kind of frying1 as it is so deep that enough fat can put into it to immerse the article to be cooked4 ,illustration3 ,french ,frying-,pan4 ,the ,french polished frying-pans are particularly nice1 because they can be used for any kind of frying and for cooking sauces and omelets4 ,the small size1 ,no4 #a1 is just right for an omelet made with two eggs4 ,illustration3 ,tin ,kitchen4 ,when possible1 a tin kitchen should be used1 as meat cooked before a bright fire has a flavor much nicer than when baked in an oven4 ,illustration3 ,bird ,roaster4 ,the bird roaster will be found valuable4 ,illustration3 ,ice ,cream ,freezer4 ,an ice cream freezer is a great luxury in a family1 and will soon do away with that unhealthy dish--pie4 ,no matter how small the family1 nothing less than a gallon freezer should be bought1 because you can make a small quantity of the cream in this size1 and when you have friends in1 there is no occasion to send to the confectioner's for what can be prepared as well at home4 ,with the freezer should be purchased a mallet and canvas bag for pounding the ice fine1 as much time and ice can be saved4 ,illustration3 ,bain-,marie4 ,illustration3 ,bain-,marie ,pan4 ,a bain-marie is a great convenience for keeping the various dishes hot when serving large dinners4 ,it is simply a large tin pan1 which is partially filled with boiling water and placed where this will keep at a high temperature1 but will not boil4 ,the sauce-pans containing the cooked food are placed in the water until the time for serving4 ,illustration3 ,carving ,knife and ,fork4 ,the large knives for the kitchen1 as well as those belonging in the dining-room1 should be kept very sharp4 ,if used about the fire they are soon spoiled4 ,illustration3 ,french ,cook's ,knife4 ,the ,french cook's knife is particularly good for carving1 cutting bread1 etc4 ,it4 is rather expensive1 but it pays to get one1 if only proper care can be taken of it4 ,the butcher's knife should be used for all heavy work4 ,one should never try to break a bone with a knife4 ,that this is often attempted in both kitchen and dining room1 the nicked edges of the knives give proof1 and show the greater hardness of the bones4 ,illustration3 ,boning ,knife4 ,where much boning is done a small boning knife1 costing about seventy- five cents1 will be necessary2 ,it should be used only for this purpose4 ,illustration3 ,french ,vegetable ,scoop4 ,the ,french vegetable scoop1 costs about seventy-five cents1 will cut potatoes and other vegetables in balls for frying or boiling4 ,the largest size is the best4 ,illustration3 ,garnishing ,knife4 ,the garnishing knife flutes vegetables1 adding much to their appearance when they are used as a garnish4 ,illustration3 ,long ,french ,roll ,pan4 ,illustration3 ,short ,french ,roll ,pan--,made of ,russian ,iron4 ,illustration3 ,muffin ,pans ,the long ,french roll pan1 made from ,russian iron1 is nice for baking long loaves or rolls where a great deal of crust is liked ,there are muffin pans of tin1 ,russian iron and granite ware4 ,those of iron should be chosen last1 on account of their weight4 ,it is a good thing to have pans of a number of different shapes1 as a variety for the eye is a matter of importance4 ,the muffin rings of former years have done their duty1 and should be allowed to rest1 the convenient cups1 which comes in sheets1 more than filling their place4 ,illustration3 ,frying ,basket4 ,the frying basket should have fine meshes1 as delicate articles1 like croquettes1 need more support than a coarsely-woven basket gives4 ,illustration3 ,meat ,rack4 ,where roasting is done in the oven there must be a rack to keep the meat from coming in contact with the water in the bottom of the pan4 ,illustration3 ,larding and ,trussing ,needles4 ,one medium-sized larding needle will answer for all kinds of meat that are to be larded4 ,illustration3 ,potato ,slicer4 ,a potato slicer will be found useful for slicing potatoes1 for frying1 or cabbage1 for slaw4 ,it cuts vegetables in very thin pieces4 ,illustration3 ,steamer for ,pot4 ,steamer for ,tea-,kettle4 ,the steamers which fit into the cast-iron pot or the tea-kettle are quite convenient4 ,both kinds will not1 of course1 be required4 ,illustration3 ,quart ,measure ,the quart measure for milk is the best for common measuring4 ,being divided into half pints1 the one vessel answers for all quantities4 ,a kitchen should be furnished with two measures1 one for dry material and the other for liquids4 ,illustration3 ,bread ,grater4 ,whip ,churn4 ,in the preparation of desserts the whip churn is essential4 ,it is a tin cylinder1 perforated on the bottom and sides1 in which a dasher of tin1 also perforated1 can be easily moved tip and down4 ,when this churn is placed in a bowl of cream and the dasher is worked1 air is forced through the cream1 causing it to froth4 ,illustration3 ,double ,boiler4 ,the double boiler is invaluable in the kitchen4 ,it is a good plan to have two of them where a great deal of cooking is done4 ,the lower part of the boiler is half filled with boiling water1 and the inside kettle is placed in this4 ,by this means food is cooked without danger of burning1 and more rapidly than if the kettle were placed directly on the stove1 exposed to the cold air1 because the boiling water in the outside kettle reaches not only the bottom1 but also the sides of that in which the food is4 ,illustration3 ,double ,broiler1 with ,back4 ,illustration3 ,double ,broiler4 ,when broiling is done before the fire it is necessary to have a back for the double broiler1 for the tin reflects the heat1 and the food is cooked much sooner4 ,illustration3 ,colander4 ,illustration3 ,squash ,strainer4 ,the colander is used for draining vegetables1 straining soups1 etc41 and with the squash arid gravy strainers1 it is all that is required in the way of strainers4 ,illustration3 ,coffee ,biggin4 ,coffee ,pot4 ,under ,drinks will be found a description of the ,french coffee biggin4 ,illustration3 ,brown-,bread ,tin4 ,there should be two brown-bread tins1 each holding three pints4 ,they answer also for steaming puddings4 ,illustration3 ,melon ,mould4 ,round ,pudding ,mould4 ,the melon and round padding moulds are nice for frozen or steamed puddings4 ,illustration3 ,stew-,pan4 ,the stew-pans that are porcelain-lined are better than the tin-lined1 because the tin is liable to melt when frying is done1 as1 for instance1 when meat and vegetables are fried for a stew4 ,granite ware stew-pans are made in the same shapes as the porcelain-lined4 ,illustration3 ,heavy ,tin ,sauce-,pan4 ,the tin sauce-pans are nice for sauces and gravies4 ,the porcelain- lined come in the same shapes4 ,copper is a better conductor of heat than either tin or iron1 but when it is not kept perfectly clean1 oxide of copper1 which is very poisonous1 collects on it1 and is dissolved by oils and fats4 ,then when fruit1 pickles1 or any food containing an acid is allowed to cool in the vessels1 verdigris is produced2 and this is a deadly poison4 ,illustration3 ,bread or ,dish ,pan4 ,shallow ,milk ,pan4 ,illustration3 ,dripping ,pan4 ,bread ,pan4 ,the stamped tin-ware is made from a better quality of metal than the soldered2 therefore1 it comes higher1 but it is in the end cheaper1 and it is always safer4 ,bread1 milk and dish pans should be made of stamped tin4 ,the pans for roasting meat should be made of ,russian iron4 ,illustration3 ,basting ,spoon4 ,ladle4 ,dredging ,box4 ,the spoons for basting and mixing1 and also the ladle1 should be strong and well tinned4 ,illustration3 ,lemon ,squeezer4 ,the plain wooden lemon squeezer is the most easily kept clean1 and is1 therefore1 the best4 ,that made of iron1 with a porcelain cup1 is stronger1 but it needs more care4 ,illustration3 ,dover ,egg ,beater4 ,the ,dover egg beater is the best in the market4 ,it will do in five minutes the work that in former years required half an hour4 ,there are three sizes4 ,the smallest is too delicate for a large number of eggs4 ,the second size1 selling for #a4be1 is the best for family use4 ,illustration3 ,apple ,parer4 ,an apple parer saves a great deal of time and fruit1 and is not very expensive4 ,illustration3 ,wooden ,buckets4 ,illustration3 ,wooden ,boxes4 ,illustration3 ,cake ,box4 ,wooden buckets and boxes come in nests1 or1 they can be bought separately4 ,a good supply of them goes a great way toward keeping a store-room or closet in order4 ,the ,japanned ware is best for canisters for tea and coffee and for spice and cake boxes4 ,cake boxes are made square and round4 ,the square boxes have shelves4 ,the most convenient form is the upright4 ,it is higher-priced than the other makes4 ,illustration3 ,tea ,caddy4 ,illustration3 ,spice ,box4 ,the spice box is a large box filled with smaller ones for each kind of ground spice4 ,it is very convenient1 and1 besides1 preserves the strength of the contents4 ,illustration3 ,oblong ,jelly ,mould4 ,illustration3 ,pointed ,jelly ,mould4 ,illustration3 ,rice ,mould4 ,there are so many beautiful moulds for fancy dishes that there is no longer any excuse for turning out jellies1 blanc-mange1 etc41 in the form of animals4 ,there are two modes of making moulds4 ,by one the tin is pressed or stamped into shape1 and by the other it is cut in pieces and soldered together4 ,moulds made by the first method are quite cheap1 but not particularly handsome4 ,those made in the second way come in a great variety of pretty forms1 but as all are imported1 they are expensive4 ,illustration3 ,crown ,moulds4 ,the crown moulds are especially good for ,bavarian creams1 with which is served whipped cream1 heaped in the centre4 ,illustration3 ,french ,pie ,mould4 ,the ,french pie mould comes in a number of sizes1 and can be opened to remove the pie4 ,deep tin squash-pie plates1 answer for custard1 cream1 ,washington and squash pies1 and for corn cake4 ,illustration3 ,vegetable ,cutter4 ,tin vegetable cutters1 for cutting raw vegetables for soups1 and the cooked ones for garnishing1 are nice to have1 as is also a confectioner's ornamenting tube for decorating cake1 etc4 ,larger tubes come for lady fingers and clairs4 ,little pans also come for lady- fingers1 but they cost a great deal4 ,the jagging iron will be found useful for pastry and hard gingerbread4 ,illustration3 ,lady-,fingers ,pan4 ,illustration3 ,confectioner's ,tube4 ,jagging ,iron4 ,the little tin1 granite ware and silver-plated escaloped shells are pretty and convenient for serving escaloped oysters1 lobster1 etc4 ,the price for the tin style is two dollars per dozen1 for the granite ware1 four dollars1 and for the silver-plated1 from thirty to forty dollars4 ,illustration3 ,escaloped ,shell4 ,,soups4 ,remarks on ,soup ,stock4 ,there is a number of methods of making soup stocks1 and no two will give exactly the same results4 ,one of the simplest and most satisfactory is that of clear stock or bouillon4 ,by this the best flavor of the meat is obtained1 for none passes off in steam1 as when the meat is boiled rapidly4 ,the second mode is in boiling the stock a great deal1 to reduce it4 ,this gives a very rich soup1 with a marked difference in the flavor from that made with clear meat kept in water at the boiling point4 ,the third way leaves a mixed stock1 which will not be clear unless whites of eggs are used4 ,in following the first methods we buy clear beef specially for the stock1 and know from the beginning just how much stock there will be when the work is completed4 ,by the second method we are not sure1 because more or less than we estimate may boil away4 ,the third stock1 being made from bones and pieces of meat left from roasts1 and from the trimmings of raw meats1 will always be changeable in color1 quantity and quality4 ,this is1 however1 a very important stock1 and it should always be kept on hand4 ,no household1 even where only a moderate amount of meat is used1 should be without a stock-pot4 ,it can be kept on the back of the range or stove while cooking is going on4 ,two or three times a week it should be put on with the trimmings and bones left from cooked and uncooked meats4 ,this practice will give a supply of stock at all times1 which will be of the greatest value in making sauces1 side dishes and soups4 ,meat if only slightly tainted will spoil a stock2 therefore great care must be taken that every particle is perfectly sweet4 ,vegetables make a stock sour very quickly1 so if you wish to keep a stock do not use them4 ,many rules advise putting vegetables into the stock-pot with the meat and water and cooking from the very beginning4 ,when this is done they absorb the fine flavor of the meat and give the soup a rank taste4 ,they should cook not more than an hour--the last hour--in the stock4 ,a white stock is made with veal or poultry4 ,the water in which a leg of mutton or fowl have been boiled makes a good stock for light soups and gravies4 ,a soup stock must be cooled quickly or it will not keep well4 ,in winter any kind of stock ought to keep good a week4 ,that boiled down to a jelly will last the longest4 ,in the warm months three days will be the average time stock will keep4 ,stock for ,clear ,soups4 ,five pounds of clear beef1 cut from the lower part of the round2 five quarts of cold water4 ,let come to a boil1 slowly2 skim carefully1 and set where it will keep just at the boiling point for eight or ten hours4 ,strain1 and set away to cool4 ,in the morning skim off all the fat and turn the soup into the kettle1 being careful not to let the sediment pass in4 ,into the soup put an onion1 one stalk of celery1 two leaves of sage1 two sprigs of parsley1 two of thyme1 two of summer savory1 two bay leaves1 twelve pepper-corns and six whole cloves4 ,boil gently from ten to twenty minutes2 salt and pepper to taste4 ,strain through an old napkin4 ,this is now ready for serving as a simple clear soup or for the foundation of all kinds of clear soups4 ,mixed ,stock4 ,put the trimmings of your fresh meats and the bones and tough pieces left from roasts or broils into the soup pot with one quart of water to every two pounds of meat and bones4 ,when it comes to a boil1 skim and set back where it will simmer six hours2 then add a bouquet of sweet herbs1 one onion1 six cloves and twelve pepper-corns to each gallon of stock4 ,cook two hours longer2 strain and set in a cool place4 ,in the morning skim off the fat4 ,keep in a very cool place4 ,this can be used for common soups1 sauces1 and where stock is used in made dishes4 ,it should always be kept on hand1 as it really costs nothing but the labor 7which is very little71 and enters so often into the preparation of simple1 yet toothsome1 dishes4 ,consomm4 ,eight pounds of a shin of veal1 eight pounds of the lower part of the round of beef1 half a cupful of butter1 twelve quarts of cold water1 half a small carrot1 two large onions1 half a head of celery1 thirty pepper-corns1 six whole cloves1 a small piece each of mace and cinnamon1 four sprigs each of parsley1 sweet marjoram1 summer savory and thyme1 four leaves of sage1 four bay leaves1 about one ounce of ham4 ,put half of the butter in the soup pot and then put in the meat1 which has been cut into very small pieces4 ,stir over a hot fire until the meat begins to brown2 then add one quart of the water1 and cook until there is a thick glaze on the bottom of the kettle 7this will be about an hour74 ,add the remainder of the water and let it come to a boil4 ,skim carefully1 and set back where it will simmer for six hours4 ,fry the vegetables1 which have been cut very small1 in the remaining butter for half an hour1 being careful not to burn them4 ,when done1 turn into the soup pot1 and at the same time add the herbs and spice4 ,cook one hour longer2 salt to taste and strain4 ,set in a very cold place until morning1 when skim off all the fat4 ,turn the soup into the pot1 being careful not to turn in the sediment1 and set on the fire4 ,beat the whites and shells of two eggs with one cup of cold water4 ,stir into the soup1 and when it comes to a boil1 set back where it will simmer for twenty minutes4 ,strain through a napkin1 and if not ready to use1 put away in a cold place4 ,this will keep a week in winter1 but not more than three days in summer4 ,it is a particularly nicely-flavored soup1 and is the foundation for any clear soup1 the soup taking the name of the solid used with it1 as ,consomm au ,ris1 ,consomm with ,macaroni1 etc4 ,bouillon4 ,bouillon1 for ,germans and other parties1 is made the same as the clear stock1 using a pint of water to the pound of meat1 and seasoning with salt and pepper and with the spice1 herbs and vegetables or not1 as you please4 ,it should be remembered that the amount of seasoning in the recipe referred to is for one gallon of stock4 ,white ,stock4 ,six pounds of a shin of veal1 one fowl1 three table-spoonfuls of butter1 four stalks of celery1 two onions1 one blade of mace1 one stick of cinnamon1 eight quarts of cold water1 salt1 pepper4 ,wash and cut the veal and fowl into small pieces4 ,put the butter in the bottom of the soup pot and then put in the meat4 ,cover1 and cook gently 7stirring often7 half an hour1 then add the water4 ,let it come to a boil1 then skim and set back where it will boil gently for six hours4 ,add the vegetables and spice and boil one hour longer4 ,strain and cool quickly4 ,in the morning take off all the fat4 ,then turn the jelly gently into a deep dish1 and with a knife scrape off the sediment which is on the bottom4 ,put the jelly into a stone pot and set in a cold place4 ,this will keep a week in cold weather and three days in warm4 ,consomm la ,royale4 ,two eggs1 two table-spoonfuls of milk1 one-fourth of a tea-spoonful of salt4 ,beat eggs with a spoon1 and add milk and salt ,turn into a buttered cup1 and place in a pan of warm water4 ,cook in a slow oven until firm in the centre4 ,set away to cool4 ,cut into small and prettily-shaped pieces2 put into the tureen1 and pour one quart of boiling consomme or clear stock on it4 ,cheese ,soup4 ,one and a half cupfuls of flour1 one pint of rich cream1 four table- spoonfuls of butter1 four of grated ,parmesan cheese1 a speck of cayenne1 two eggs1 three quarts of clear soup stock4 ,mix flour1 cream1 butter1 cheese and pepper together4 ,place the basin in another of hot water and stir until the mixture becomes a smooth1 firm paste4 ,break into it the two eggs1 and mix quickly and thoroughly4 ,cook two minutes longer1 and set away to cool4 ,when cold1 roll into little balls about the size of an ,american walnut ,when the balls are all formed drop them into boiling water and cook gently five minutes2 then put them in the soup tureen and pour the boiling stock on them4 ,pass a plate of finely grated ,parmesan cheese with the soup4 ,thick ,vegetable ,soup4 ,one quart of the sediment which is left from the clear stock1 one quart of water1 one-fourth of a cupful of pearl barley1 one good-sized white turnip1 one carrot1 half a head of celery1 two onions1 about two pounds of cabbage1 three potatoes1 salt and pepper4 ,wash the barley and put it on in the quart of water1 and simmer gently for two hours4 ,then add all the vegetables 7except the potatoes71 cut very fine1 and the quart of stock4 ,boil gently for one hour and a half1 then add the potatoes and the salt and pepper4 ,cook thirty minutes longer4 ,when there is no stock1 take two pounds of beef and two quarts of water4 ,cook beef1 barley and water two hours1 and add the vegetables as before4 ,the meat can be served with the soup or as a separate dish4 ,mulligatawny ,soup4 ,one chicken or fowl weighing three pounds1 three pounds of veal1 two large onions1 two large slices of carrot1 four stalks of celery1 three large table-spoonfuls of butter1 one table-spoonful of curry powder1 four of flour1 salt1 pepper1 five quarts of water4 ,take two table- spoonfuls of the fat from the opening in the chicken and put in the soup pot ,as soon as melted1 put in the vegetables1 which have been cut very fine4 ,let all cook together for twenty minutes1 stirring frequently1 that it may not burn2 then add the veal1 cut into small pieces4 ,cook fifteen minutes longer2 then add the whole chicken and the water4 ,cover1 and let it come to a boil4 ,skim1 and set back where it will simmer for four hours 7in the mean time taking out the chicken when it is tender74 ,now put the butter into a small frying-pan1 and when hot1 add the dry flour4 ,stir until a rich brown2 then take from the fire and add the curry powder4 ,stir this mixture into the soup1 and let it cook half an hour longer2 then strain through a sieve1 rinse out the soup pot and return the strained soup to it4 ,add salt and pepper and the chicken 7which has been freed from the bones and skin and cut into small pieces72 simmer very gently thirty minutes4 ,skim off any fat that may rise to the top1 and serve4 ,this soup is served with plain boiled rice in a separate dish or with small squares of fried or toasted bread4 ,the rice can be served in the soup if you choose4 ,mulligatawny ,soup1 ,no4 #b4 ,chicken or turkey left from a former dinner1 bones and scraps from roast veal1 lamb or mutton1 four quarts of water1 four stalks of celery1 four table-spoonfuls of butter1 four of flour1 one of curry1 two onions1 two slices of carrot1 salt1 pepper1 half a small cupful of barley4 ,put on the bones of the poultry and meat with the water4 ,have the vegetables cut very fine1 and cook gently twenty minutes in the butter2 then skim them into the soup pot1 being careful to press out all the butter4 ,into the butter remaining in the pan put the flour1 and when that is brown1 add the curry powder1 and stir all into the soup4 ,cook gently four hours2 then season with salt and pepper1 and strain4 ,return to the pot and add bits of chicken or turkey1 as the case may be1 and the barley1 which has been simmering two hours and a half in clear water to cover4 ,simmer half an hour and serve4 ,green ,turtle ,soup4 ,one can of green turtle1 such as is put up by the ,merriam ,packing ,co4 ,separate the green fat from the other contents of the can1 cut into dice and set aside4 ,put one quart of water with the remainder of the turtle2 add twelve pepper-corns1 six whole cloves1 two small sprigs each of parsley1 summer savory1 sweet marjoram and thyme1 two bay leaves1 two leaves of sage4 ,have the herbs tied together4 ,put one large onion1 one slice of carrot1 one of turnip1 and a stalk of celery1 cut fine1 into a pan1 with two large table-spoonfuls of butter4 ,fry fifteen minutes1 being careful not to burn4 ,skim carefully from the butter and put into the soup4 ,now1 into the butter in which the vegetables were fried1 put two table-spoonfuls of dry flour1 and cook until brown4 ,stir into the soup2 season with salt and pepper and let simmer very gently one hour4 ,strain1 skim off all the fat and serve with thin slices of lemon1 egg or force-meat balls1 and the green fat4 ,the lemon should have a very thin rind2 should be put into the tureen and the soup poured over it ,cooking the lemon in this or any other soup often gives it a bitter taste4 ,if the soup is wished quite thick1 add a table-spoonful of butter to that in which the vegetables were cooked1 and use three table-spoonfuls of flour instead of two4 ,many people use wine in this soup1 but it is delicious without4 ,in case you do use wine there should not be more than four table-spoonfuls to this quantity4 ,if you desire the soup extremely rich1 use a quart of rich soup stock4 ,the green turtles are so very large that it is only in great establishments that they are available1 and for this reason a rule for preparing the live turtle is not given4 ,few housekeepers would ever see one4 ,the cans contain not what is commonly called turtle soup1 but the meat of the turtle1 boiled1 and the proper proportions of lean meat1 yellow and green fat put together4 ,they cost fifty cents each1 and a single can will make soup enough for six persons4 ,black ,bean ,soup4 ,a pint of black beans1 soaked over night in three quarts of water4 ,in the morning pour off this water1 and add three quarts of fresh4 ,boil gently six hours4 ,when done1 there should be one quart4 ,add a quart of stock1 six whole cloves1 six whole allspice1 a small piece of mace1 a small piece of cinnamon1 stalk of celery1 a bouquet of sweet herbs1 also one good-sized onion and one small slice each of turnip and carrot1 all cut fine and fried in three table-spoonfuls of butter4 ,into the butter remaining in the pan put a spoonful of flour1 and cook until brown4 ,add to soup1 and simmer all together one hour4 ,season with salt and pepper1 and rub through a fine sieve4 ,serve with slices of lemon and egg balls1 the lemon to be put in the tureen with the soup4 ,scotch ,broth4 ,two pounds of the scraggy part of a neck of mutton4 ,cut the meat from the bones1 and cut off all the fat4 ,then cut meat into small pieces and put into soup pot with one large slice of turnip1 two of carrot1 one onion and a stalk of celery1 all cut fine1 half a cup of barley and three pints of cold water4 ,simmer gently two hours4 ,on to the bones put one pint of water2 simmer two hours1 and strain upon the soup4 ,cook a table-spoonful of flour and one of butter together until perfectly smooth2 stir into soup1 and add a teaspoonful of chopped parsley4 ,season with salt and pepper4 ,meg ,merrilies' ,soup4 ,one hare1 one grouse1 four onions1 one small carrot1 four slices of turnip1 a bouquet of sweet herbs1 three table-spoonfuls of rice flour1 four table-spoonfuls of butter1 half a cupful of stale bread1 half a cupful of milk1 one egg1 six quarts of water4 ,wash the grouse and hare and put to boil in the six quarts of cold water4 ,when this comes to a boil1 skim1 and set back where it will simmer for one hour4 ,then take out the hare and grouse and cut all the meat from the bones4 ,return the bones to the soup and simmer two hours longer4 ,cut the meat into handsome pieces1 roll in flour1 and fry in the butter till a rich brown4 ,set aside for the present4 ,slice the onions1 and fry in the butter in which the meat was fried2 when brown1 add to the soup4 ,make force-meat balls of the livers of the hare and grouse 7which have been boiled one hour in the stock71 the egg1 bread and milk4 ,boil the bread and milk together until a smooth paste4 ,mash the livers with a strong spoon1 then add bread and milk and the egg1 unbeaten4 ,season well with pepper and salt and1 if you like1 with a little lemon juice4 ,shape into small balls and fry in either chicken fat or butter4 ,put these into the soup twenty minutes before dishing4 ,have the turnip and carrot cut into small pieces and cooked one hour in clear water4 ,when the bones and the onions have simmered two hours1 strain and return to the soup pot4 ,add the fried meat and vegetables4 ,mix the rice flour with a cupful of cold water2 add to the soup1 season with salt and pepper1 simmer ten minutes4 ,add force-meat balls and simmer twenty minutes longer4 ,okra ,soup4 ,one cold roast chicken1 two quarts of stock 7any kind71 one of water1 quarter of a pound of salt pork1 one quart of green okra1 an onion1 salt1 pepper1 three table-spoonfuls of flour4 ,cut the okra pods into small pieces4 ,slice the pork and onion4 ,fry the pork1 and then add the onion and okra4 ,cover closely1 and fry half an hour4 ,cut all the meat from the chicken4 ,put the bones on with the water4 ,add the okra and onion1 first being careful to press out all the pork fat possible4 ,into the fat remaining put the flour1 and stir until it becomes a rich brown2 add this to the other ingredients4 ,cover the pot1 and simmer three hours2 then rub through a sieve1 and add the stock1 salt and pepper and the meat of the chicken1 cut into small pieces4 ,simmer gently twenty minutes4 ,serve with a dish of boiled rice4 ,okra ,soup1 ,no4 #b4 ,one pint of green okra1 one of green peas1 one of green com1 cut from the cob1 half a pint of shell beans1 two onions1 four stalks of celery1 two ripe tomatoes1 one slice of carrot1 one of turnip1 two pounds of veal1 quarter of a pound of fat ham or bacon1 two table- spoonfuls of flour1 four quarts of water1 salt1 pepper4 ,fry the ham or bacon1 being careful not to bum4 ,cut the veal into dice2 roll these in the flour and fry brown in the ham fat2 then put them in the soup pot4 ,fry the onion1 carrot and turnip in the remaining fat4 ,add these to the veal1 and then add the okra1 cut into small pieces1 the shell beans1 celery and water4 ,simmer two hours1 and then add the tomatoes1 corn1 peas and salt and pepper4 ,simmer half an hour longer and serve without straining4 ,if dried okra be used for either soup1 half the quantity given in the recipes is sufficient ,okra is often called gumbo4 ,the same kind of a soup is meant under both names4 ,grouse ,soup4 ,the bones of two roasted grouse and the breast of one1 a quart of any kind of stock1 or pieces and bones of cold roasts2 three quarts of cold water1 two slices of turnip1 two of carrot1 two large onions1 two cloves1 two stalks of celery1 a bouquet of sweet herbs1 three table- spoonfuls of butter1 three of flour4 ,cook the grouse bones in three quarts of water four hours4 ,the last hour add the vegetables and the cloves2 then strain1 and return to the lire with the quart of stock4 ,cook the butter and the flour together until a rich brown1 and then turn into the stock4 ,cut the breast of the grouse into very small pieces and add to the soup4 ,season with salt and pepper and simmer gently half an hour4 ,if there is any fat on the soup1 skim it off4 ,serve with fried bread4 ,when bones and meat are used instead of the stock1 use one more quart of water1 and cook them with the grouse bones4 ,spring ,soup4 ,half a pint of green peas1 half a pint of cauliflower1 one pint of turnip1 carrot1 celery and string beans 7all the four vegetables being included in the pint71 half a cupful of tomato1 half a pint of asparagus heads1 two quarts of soup stock--any kind will do2 three table-spoonfuls of butter1 three table-spoonfuls of flour1 and salt and pepper4 ,cook all the vegetables1 except the peas and tomato1 in water to cover one hour4 ,cook butter and dry flour together until smooth1 but not brown2 stir into the stock1 which has been heated to the boiling point4 ,now add the tomato and simmer gently fifteen minutes2 then strain4 ,add the peas and cooked vegetables to the strained soup1 and simmer again for thirty minutes4 ,serve small slices of toasted bread in a separate dish4 ,spring and ,summer ,soup ,without ,stock4 ,quarter of a pound of salt pork1 or three large table-spoonfuls of butter2 three large young onions1 half a small head of cabbage1 three potatoes1 half a small carrot1 half a small white turnip1 three table- spoonfuls of flour1 two quarts of water1 six large slices of toasted bread1 salt1 pepper1 one small parsnip4 ,cut the pork into thin slices2 place these in the soup pot and let them fry out slowly4 ,have the vegetables 7except the potatoes71 cut quite fine1 and when the pork is cooked1 put the vegetables into the pot with it4 ,cover tightly1 and let cook very gently1 on the back of the stove1 one hour4 ,stir frequently to prevent burning4 ,add the water1 which should be boiling4 ,let simmer gently for one hour1 and then add the potatoes1 cut into slices1 and the flour1 which has been mixed with a little cold water4 ,season with salt and pepper1 and simmer gently an hour longer4 ,have the toasted bread in the tureen4 ,turn the soup on it and serve4 ,a pint of green peas1 cooked in the soup the last half1 is a great addition4 ,when the butter is used1 let it melt in the soup pot before adding the vegetables4 ,giblet ,soup4 ,the giblets from two or three fowl or chickens1 any kind of stock1 or if there are remains of the roast chickens1 use these2 one large onion1 two slices of carrot1 one of turnip1 two stalks of celery1 two quarts of water1 one of stock1 two large table-spoonfuls of butter1 two of flour1 salt1 pepper4 ,put the giblets on to boil in the two quarts of water1 and boil gently until reduced to one quart 7it will take about two hours72 then take out the giblets4 ,cut all the hard1 tough parts from the gizzards1 and put hearts1 livers and gizzards together and chop rather coarse4 ,return them to the liquor in which they were boiled1 and add the quart of stock4 ,have the vegetables cut fine1 and fry them in the butter until they are very tender 7about fifteen minutes71 but be careful they do not burn2 then add the dry flour to them and stir until the flour browns4 ,turn this mixture into the soup1 and season with pepper and salt4 ,cook gently half an hour and serve with toasted bread4 ,if the chicken bones are used1 put them on to boil in three quarts of water1 and boil the giblets with them4 ,when you take out the giblets1 strain the stock through a sieve and return to the pot2 then proceed as before4 ,potage la ,reine1 ,boil a large fowl in three quarts of water until tender 7the water should never more than bubble74 ,skim off the fat1 and add a teacupful of rice1 and1 also1 a slice of carrot1 one of turnip1 a small piece of celery and an onion1 which have been cooked slowly for fifteen minutes in two large table-spoonfuls of butter4 ,skim this butter carefully from the vegetables1 and into the pan in which it is1 stir a table- spoonful of flour4 ,cook until smooth1 but not brown4 ,add this1 as well as a small piece of cinnamon and of mace1 and four whole cloves4 ,cook all together slowly for two hours4 ,chop and pound the breast of the fowl very fine4 ,rub the soup through a fine sieve2 add the pounded breast and again rub the whole through the sieve4 ,put back on the fire and add one and a half table-spoonfuls of salt1 a fourth of a teaspoonful of pepper and a pint of cream1 which has come just to a boil4 ,boil up once and serve4 ,this is a delicious soup4 ,tomato ,soup4 ,one quart can of tomato1 two heaping table-spoonfuls of flour1 one of butter1 one teaspoonful of salt1 one of sugar1 a pint of hot water4 ,let tomato and water come to a boil ,rub flour1 butter and a table- spoonful of tomato together4 ,stir into boiling mixture1 add seasoning1 boil all together fifteen minutes1 rub through a sieve1 and serve with toasted bread4 ,this bread should first be cut in thin slices2 should be buttered1 cut into little squares1 placed in a pan1 buttered side up1 and browned in a quick oven4 ,mock ,bisque ,soup4 ,a quart can of tomato1 three pints of milk1 a large table-spoonful of flour1 butter the size of an egg1 pepper and salt to taste1 a scant teaspoonful of soda4 ,put the tomato on to stew1 and the milk in a double kettle to boil1 reserving however1 half a cupful to mix with flour4 ,mix the flour smoothly with this cold milk1 stir into the boiling milk1 and cook ten minutes4 ,to the tomato add the soda2 stir well1 and rub through a strainer that is fine enough to keep back the seeds4 ,add butter1 salt and pepper to the milk1 and then the tomato4 ,serve immediately4 ,if half the rule is made1 stir the tomato well in the can before dividing1 as the liquid portion is the more acid4 ,onion ,soup4 ,one quart of milk1 six large onions1 yolks of four eggs1 three table- spoonfuls of butter1 a large one of flour1 one cupful of cream1 salt1 pepper4 ,put the butter in a frying-pan4 ,cut the onions into thin slices and drop in the butter4 ,stir until they begin to cook2 then cover tight and set back where they will simmer1 but not burn1 for half an hour4 ,now put the milk on to boil1 and then add the dry flour to the onions1 and stir constantly for three minutes over the fire4 ,then turn the mixture into the milk and cook fifteen minutes4 ,rub the soup through a strainer1 return to the fire1 season with salt and pepper4 ,beat the yokes of the eggs well2 add the cream to them and stir into the soup4 ,cook three minutes1 stirring constantly4 ,if you have no cream1 use milk1 in which case add a table-spoonful of butter at the same time4 ,potato ,soup4 ,a quart of milk1 six large potatoes1 one stalk of celery1 an onion and a table-spoonful of butter4 ,put milk to boil with onion and celery4 ,pare potatoes and boil thirty minutes4 ,turn off the water1 and mash fine and light4 ,add boiling milk and the butter1 and pepper and salt to taste4 ,rub through a strainer and serve immediately4 ,a cupful of whipped cream1 added when in the tureen1 is a great improvement4 ,this soup must not be allowed to stand1 not even if kept hot4 ,served as soon as ready1 it is excellent4 ,asparagus ,soup4 ,two bundles of asparagus1 one quart of white stock or water1 one pint of milk1 and one of cream1 if stock is used1 but if water1 use all cream2 three table-spoonfuls of butter1 three of flour1 one onion1 salt and pepper4 ,cut the tops from one bunch of the asparagus and cook them twenty minutes in salted water to cover4 ,the remainder of the asparagus cook twenty minutes in the quart of stock or water4 ,cut the onion into thin slices and fry in the butter ten minutes1 being careful not to burn2 then add the asparagus that has been boiled in the stock4 ,cook five minutes1 stirring constantly2 then add flour1 and cook five minutes longer4 ,turn this mixture into the boiling stock and boil gently twenty minutes4 ,rub through a sieve1 add the milk and cream1 which has just come to a boil1 and also the asparagus heads4 ,season with salt and pepper1 and serve4 ,dropped eggs can be served with it if you choose1 but they are rattier heavy for such a delicate soup4 ,green ,pea ,soup4 ,cover a quart of green peas with hot water1 and boil1 with an onion1 until they will mash easily4 7,the time will depend on the age of the peas1 but will be from twenty to thirty minutes47 ,mash1 and add a pint of stock or water4 ,cook together two table-spoonfuls of butter and one of flour until smooth1 but not brown4 ,add to the peas1 and then add a cupful of cream and one of milk4 ,season with salt and pepper1 and let boil up once4 ,strain and serve4 ,a cupful of whipped cream added the last moment is an improvement4 ,pumpkin ,soup4 ,two pounds of pumpkin4 ,take out seeds and pare off the rind4 ,cut into small pieces1 and put into a stew-pan with half a pint of water4 ,simmer slowly an hour and a half1 then rub through a sieve and put back on the fire with one and a half pints of boiling milk1 butter the size of an egg1 one tea-spoonful of sugar1 salt and pepper to taste1 and three slices of stale bread1 cut into small squares4 ,stir occasionally2 and when it boils1 serve4 ,cream of ,celery ,soup4 ,a pint of milk1 a table-spoonful of flour1 one of butter1 a head of celery1 a large slice of onion and small piece of mace4 ,boil celery in a pint of water from thirty to forty-five minutes2 boil mace1 onion and milk together4 ,mix flour with two table-spoonfuls of cold milk1 and add to boiling milk4 ,cook ten minutes4 ,mash celery in the water in which it has been cooked1 and stir into boiling milk4 ,add butter1 and season with salt and pepper to taste4 ,strain and serve immediately4 ,the flavor is improved by adding a cupful of whipped cream when the soup is in the tureen4 ,tapioca ,cream ,soup4 ,one quart of white stock1 one pint of cream or milk1 one onion1 two stalks of celery1 one-third of a cupful of tapioca1 two cupfuls of cold water1 one table-spoonful of butter1 a small piece of mace1 salt1 pepper4 ,wash the tapioca1 and soak over night in cold water4 ,cook it and the stock together1 very gently1 for one hour4 ,cut the onion and celery into small pieces1 and put on to cook for twenty minutes with the milk and mace4 ,strain on the tapioca and stock4 ,season with salt and pepper1 add butter1 and serve4 ,cream of ,rice ,soup4 ,two quarts of chicken stock 7the water in which fowl have been boiled will answer71 one tea-cupful of rice1 a quart of cream or milk1 a small onion1 a stalk of celery and salt and pepper to taste4 ,wash rice carefully1 and add to chicken stock1 onion and celery4 ,cook slowly two hours 7it should hardly bubble74 ,put through a sieve2 add seasoning and the milk or cream1 which has been allowed to come just to a boil4 ,if milk1 use also a table-spoonful of butter4 ,cream of ,barley ,soup4 ,a tea-cupful of barley1 well washed2 three pints of chicken stock1 an onion and a small piece each of mace and cinnamon4 ,cook slowly together five hours2 then rub through a sieve1 and add one and a half pints of boiling cream or milk4 ,if milk1 add also two table-spoonfuls of butter4 ,salt and pepper to taste4 ,the yolks of four eggs1 beaten with four table-spoonfuls of milk1 and cooked a minute in the boiling milk or cream1 makes the soup very much richer4 ,duchess ,soup4 ,one quart of milk1 two large onions1 three eggs1 two table-spoonfuls of butter1 two of flour1 salt1 pepper1 two table-spoonfuls of grated cheese4 ,put milk on to boil4 ,fry the butter and onions together for eight minutes2 then add dry flour1 and cook two minutes longer1 being careful not to burn4 ,stir into the milk1 and cook ten minutes4 ,rub through a strainer1 and return to the fire4 ,now add the cheese4 ,beat the eggs1 with a speck of pepper and half a teaspoonful of salt4 ,season the soup with salt and pepper4 ,hold the colander over the soup and pour the eggs through1 upon the butter1 and set back for three minutes where it will not boll4 ,then serve4 ,the cheese may be omitted if it is not liked4 ,yacht ,oyster ,soup4 ,a quart of milk1 one of oysters1 a head of celery1 a small onion1 half a cupful of butter1 half a cupful of powdered cracker1 one teaspoonful of ,worcestershire sauce1 a speck of cayenne and salt and pepper to taste4 ,chop onion and celery fine4 ,put on to boil with milk for twenty minutes4 ,then strain1 and add the butter1 cracker1 oyster liquor1 7which has been boiled and skimmed71 and finally the seasoning and oysters4 ,cook three minutes longer1 and serve4 ,lobster ,soup with ,milk4 ,meat of a small lobster1 chopped fine2 three crackers1 rolled fine1 butter--size of an egg1 salt and pepper to taste and a speck of cayenne4 ,mix all in the same pan1 and add1 gradually1 a pint of boiling milk1 stirring all the while4 ,boil up once1 and serve4 ,lobster ,soup with ,stock4 ,one small lobster1 three pints of water or stock1 three large table- spoonfuls of butter and three of flour1 a speck of cayenne1 white pepper and salt to taste4 ,break up the body of the lobster1 and cut off the scraggy parts of the meat4 ,pour over these and the body the water or stock4 ,if there is coral in the lobster1 pound it and use also4 ,boil twenty minutes4 ,cook the butter and flour until smooth1 but not brown4 ,stir into the cooking mixture and add the seasoning4 ,boil two minutes1 and strain into a saucepan4 ,have the remainder of the lobster meat--that found in the tail and claws--cut up very fine1 and add it to the soup4 ,boil up once1 and serve4 ,philadelphia ,clam ,soup4 ,twenty-five small clams1 one quart of milk1 half a cupful of butter1 one table-spoonful of chopped parsley1 three potatoes1 two large table-spoonfuls of flour1 salt1 pepper4 ,the clams should be chopped fine end put into a colander to drain4 ,pare the potatoes1 and chop rather fine4 ,put them on to boil with the milk1 in a double kettle4 ,rub the butter and flour together until perfectly creamy1 and when the milk and potatoes have been boiling fifteen minutes1 stir this in1 and cook eight minutes more4 ,add the parsley1 pepper and salt1 and cook three minutes longer4 ,now add the clams4 ,cook one minute longer1 and serve4 ,this gives a very delicate soup1 as the liquor from the clams is not used4 ,fish ,chowder4 ,five pounds of any kind of fish1 7the light salt-water fish is the best71 half a pound of pork1 two large onions1 one quart of sliced potatoes1 one quart of water1 one pint of milk1 two table-spoonfuls of flour1 six crackers1 salt1 pepper4 ,skin the fish1 and cut all the flesh from the bones4 ,put the bones onto cook in the quart of water1 and simmer gently ten minutes4 ,fry the pork2 then add the onions1 cut into slices4 ,cover1 and cook five minutes2 then add the flour1 and cook eight minutes longer1 stirring often4 ,strain on this the water in which the fish bones were cooked and boil gently for five minutes2 then strain all on the potatoes and fish4 ,season with salt and pepper1 and simmer fifteen minutes4 ,add the milk and the crackers1 which were first soaked for three minutes1 in the milk4 ,let it boil up once1 and serve4 ,the milk maybe omitted1 and a pint of tomatoes used1 if you like4 ,corn ,chowder4 ,cut enough green corn from the cob to make a quart2 pare and slice one quart of potatoes2 pare and slice two onions4 ,cut half a pound of pork in slices1 and fry until brown then take up1 and fry the onions in the fat4 ,put the potatoes and corn into the kettle in layers1 sprinkling each layer with salt1 pepper and flour4 ,use half a teaspoonful of pepper1 one and a half table-spoonfuls of salt and three of flour4 ,place the gravy strainer on the vegetables1 and turn the onions and pork fat into it1 and with a spoon press the juice through2 then slowly pour one and one-fourth quarts of boiling water through the strainer1 rubbing as much onion through as possible4 ,take out the strainer1 cover the kettle1 and boil gently for twenty minutes4 ,mix three table-spoonfuls of flour with a little milk1 and when perfectly smooth1 add a pint and a half of rich milk4 ,stir this into the boiling chowder4 ,taste to see if seasoned enough1 and if it is not1 add more pepper and salt4 ,then add six crackers1 split1 and dipped for a minute in cold water4 ,put on the cover1 boil up once1 and serve4 ,corn ,soup4 ,one pint of grated green com1 one quart of milk1 one pint of hot water1 one heaping table-spoonful of flour1 two table-spoonfuls of butter1 one slice of onion1 salt and pepper to taste4 ,cook the corn in the water thirty minutes4 ,let the milk and onion come to a boil4 ,have the flour and butter mixed together1 and add a few table-spoonfuls of the boiling milk4 ,when perfectly smooth stir into the milk2 and cook eight minutes4 ,take out the onion and add the corn4 ,season to taste1 and serve4 ,glaze4 ,boil four quarts of consomm rapidly until reduced to one quart4 ,turn into small jars1 and cool quickly4 ,this will keep for a month in a cool1 dry place4 ,it is used for soups and sauces and for glazing meats4 ,french ,paste for ,soups4 ,a preparation for flavoring and coloring soups and sauces comes in small tin boxes4 ,in each box there are twelve little squares1 which look very much like chocolate caramels4 ,one of these will give two quarts of soup the most delicious flavor and a rich color4 ,the paste should not be cooked with the soup1 but put into the tureen1 and the soup poured over it2 and as the soup is served1 stir with the ladle4 ,if you let it boil with the clear soup the flavor will not be as fine and the soup not as clear4 ,it may be used with any dark or clear soup1 even when already seasoned4 ,it is for sale in ,boston by ,s4,s4 ,pierce and ,mc,dewell ,adams2 ,new ,york3 ,park1 ,tilford ,co41 retail1 ,e4,c4 ,hayward ,co41 #aib-d ,chamber street1 wholesale2 ,philadelphia3 ,githens ,rexsame's2 ,chicago3 ,rockwood ,bros41 #ajb ,north ,clark street2 ,st4 ,louis3 ,david ,nicholson4 ,the paste costs only twenty-five cents per box4 ,egg ,balls4 ,boil four eggs ten minutes4 ,drop into cold water1 and when cool remove the yolks4 ,pound these in a mortar until reduced to a paste1 and then beat them with a teaspoonful of salt1 a speck of pepper and the white of one raw egg4 ,form in balls about the size of a walnut4 ,roll in flour1 and fry brown in butter or chicken fat1 being careful not to burn4 ,fried ,bread for ,soups4 ,cut stale bread into dice1 and fry in boiling fat until brown4 ,it will take about half a minute4 ,the fat must be smoking in the centre when the bread is put into it4 ,,fish4 ,a ,general ,chapter on ,fish4 ,it may seem as if a small number of recipes has been given1 but the aim has been to present under the heads of ,baking1 ,boiling1 ,broiling1 ,frying and ,stewing such general directions that one cannot be at a loss as to how to prepare any kind of fish4 ,once having mastered the five primary methods1 and learned also how to make sauces1 the variety of dishes within the cook's power is great ,all that is required is confidence in the rules1 which are perfectly reliable1 and will always bring about a satisfactory result if followed carefully4 ,fish1 to be eatable1 should be perfectly fresh4 ,nothing else in the line of food deteriorates so rapidly1 especially the white fish-those that are nearly free of oil1 like cod1 cusk1 etc4 ,most of the oil in this class centres in the liver4 ,salmon1 mackerel1 etc41 have it distributed throughout the body1 which gives a higher and richer flavor1 and at the same time tends to preserve the fish4 ,people who do not live near the seashore do not get that delicious flavor which fish just caught have4 ,if the fish is kept on ice until used1 it will retain much of its freshness2 let it once get heated and nothing will bring back the delicate flavor4 ,fresh fish will be firm1 and the skin and scales bright4 ,when fish looks dim and limp1 do not buy it4 ,fish should be washed quickly in only one 7cold7 water1 and should not be allowed to stand in it4 ,if it is cut up before cooking1 wash while whole1 else much of the flavor will be lost4 ,for frying1 the fat should be deep enough to cover the article1 and yet have it float from the bottom4 ,unless one cooks great quantities of fish in this way it is not necessary to have a separate pot of fat for this kind of frying4 ,the same pot1 with proper care1 will answer for chops1 cutlets1 muffins1 potatoes1 croquettes1 etc4 ,all the cold fish left from any mode of cooking can be utilized in making delicious salads1 croquettes1 and escallops4 ,boiled ,fish4 ,a general role for boiling fish1 which will hold good for all kinds1 and thus save a great deal of time and space1 is this3 ,any fresh fish weighing between four and six pounds should be first washed in cold water and then put into boiling water enough to cover it1 and containing one table-spoonful of salt4 ,simmer gently thirty minutes2 then take up4 ,a fish kettle is a great convenience1 and it can be used also for boiling hams4 ,when you do not have a fish kettle1 keep a piece of strong white cotton cloth in which pin the fish before putting into the boiling water4 ,this will hold it in shape4 ,hard boiling will break the fish1 and1 of course1 there will be great waste1 besides the dish's not looking so handsome and appetizing4 ,there should be a gentle bubbling of the water1 and nothing more1 all the time the fish is in it1 ,a fish weighing more than six pounds should cook five minutes longer for every additional two pounds4 ,boiled fish can be served with a great variety of sauces4 ,after you have learned to make them 7which is a simple matter71 if you cannot get a variety of fish you will not miss it particularly1 the sauce and mode of serving doing much to change the whole character of the dish4 ,many people put a table-spoonful of vinegar in the water in which the fish is boiled4 ,the fish flakes a little more readily for it4 ,small fish1 like trout1 require from four to eight minutes to cook4 ,they are1 however1 much better baked1 broiled or fried4 ,court-,bouillon4 ,this preparation gives boiled fish a better flavor than cooking in clear water does4 ,many cooks use wine in it1 but there is no necessity for it4 ,four quarts of water1 one onion1 one slice of carrot1 two cloves1 two table-spoonfuls of salt1 one teaspoonful of pepper1 one table-spoonful of vinegar1 the juice of half a lemon and a bouquet of sweet herbs are used4 ,tie the onion1 carrot1 cloves and herbs in a piece of muslin1 and put in the water with the other ingredients4 ,cover1 and boil slowly for one hour4 ,then put in the fish and cook as directed for plain boiling4 ,boiled ,cod with ,lobster ,sauce4 ,boil the fish1 as directed see boiled fish1 and1 when done1 carefully remove the skin from one side2 then turn the fish over on to the dish on which it is to be served1 skin side up4 ,remove the skin from this side4 ,wipe the dish with a damp cloth4 ,pour a few spoonfuls of the sauce over the fish1 and the remainder around it2 garnish with parsley1 and serve4 ,this is a handsome dish4 ,boiled ,haddock with ,lobster ,sauce4 ,the same as cod4 ,in fact1 all kinds of fish can be served in the same manner2 but the lighter are the better1 as the sauce is so rich that it is not really the thing for salmon and blue fish4 ,many of the best cooks and caterers1 however1 use the lobster sauce with salmon1 but salmon has too rich and delicate a flavor to be mixed with the lobster4 ,cold ,boiled ,fish1 a la ,vinaigrette4 ,if the fish is whole1 take off the head and skin1 and then place it in the centre of a dish4 ,have two cold hard-boiled eggs1 and cut fine with a silver knife or spoon1 7steel turns the egg black74 ,sprinkle the fish with this1 and garnish either with small lettuce leaves1 water-cresses1 or cold boiled potatoes and beets1 cut in slices4 ,place tastefully around the dish1 with here and there a sprig of parsley4 ,serve the vinaigrette sauce in a separate dish4 ,help to the garnish when the fish is served1 and pour a spoonful of the sauce over the fish as you serve it4 ,this makes a nice dish for tea in summer1 and takes the place of a salad1 as it is1 in fact1 a kind of salad4 ,if the fish is left from the dinner1 and is broken1 pick free from skin and bones1 heap it lightly in the centre of the dish1 sprinkle the sauce over it1 and set away in a cool place until tea time4 ,then add the garnish1 and serve as before4 ,many people prefer the latter method1 as the fish is seasoned better and more easily served4 ,the cold fish remaining from a bake or broil can be served in the same manner4 ,this same dish can be served with a sauce piquante or ,tartare sauce1 for a change4 ,baked ,fish4 ,as for the boiled fish1 a general rule1 that will cover all kinds of baked fish1 is herewith given3 ,a fish weighing about five pounds2 three large1 or five small1 crackers1 quarter of a pound of salt pork1 two table-spoonfuls of salt1 quarter of a teaspoonful of pepper1 half a table-spoonful of chopped parsley1 two table-spoonfuls of flour4 ,if the fish has not already been scraped free of scales1 scrape1 and wash clean2 then rub into it one table-spoonful of the salt4 ,roll the crackers very fine1 and add to them the parsley1 one table-spoonful of chopped pork1 half the pepper1 half a table-spoonful of salt1 and cold water to moisten well4 ,put this into the body of the fish1 and fasten together with a skewer4 ,butter a tin sheet and put it into a baking pan4 ,cut gashes across the fish1 about half an inch deep and two inches long4 ,cut the remainder of the pork into strips1 and put these into the gashes4 ,now put the fish into the baking pan1 and dredge well with salt1 pepper and flour4 ,cover the bottom of the pan with hot water1 and put into a rather hot oven4 ,bake one hour1 basting often with the gravy in the pan1 and dredging each time with salt1 pepper and flour4 ,the water in the pan must often be renewed1 as the bottom is simply to be covered with it each time4 ,the fish should be basted every fifteen minutes4 ,when it is cooked1 lift from the pan on to the tin sheet1 and slide it carefully into the centre of the dish on which it is to be served4 ,pour around it ,hollandaise sauce1 tomato sauce1 or any kind you like4 ,garnish with parsley4 ,broiled ,fish4 ,bluefish1 young cod1 mackerel1 salmon1 large trout1 and all other fish1 when they weigh between half a pound and four pounds1 are nice for broiling4 ,when smaller or larger they are not so good4 ,always use a double broiler1 which1 before putting the fish into it1 rub with either butter or a piece of salt pork4 ,this prevents sticking4 ,the thickness of the fish will have to be the guide in broiling4 ,a bluefish weighing four pounds will take from twenty minutes to half an hour to cook4 ,many cooks brown the fish handsomely over the coals and then put it into the oven to finish broiling4 ,where the fish is very thick1 this is a good plan4 ,if the fish is taken from the broiler to be put into the oven1 it should be slipped on to a tin sheet1 that it may slide easily into the platter at serving time2 for nothing so mars a dish of fish as to have it come to the table broken4 ,in broiling1 the inside should be exposed to the fire first1 and then the skin4 ,great care must be taken that the skin does not burn4 ,mackerel will broil in from twelve to twenty minutes1 young cod 7also called scrod7 in from twenty to thirty minutes1 bluefish in from twenty to thirty minutes1 salmon1 in from twelve to twenty minutes1 and whitefish1 bass1 mullet1 etc41 in about eighteen minutes4 ,all kinds of broiled fish can be served with a seasoning of salt1 pepper and butter1 or with any of the following sauces3 bearer noir1 matre d' htel1 ,tartare1 sharp1 tomato and curry4 ,always1 when possible1 garnish with parsley or something else green4 ,broiled ,halibut4 ,season the slices with salt and pepper1 and lay them in melted butter for half an hour1 having them well covered on both sides4 ,roll in flour1 and broil for twelve minutes over a clear fire4 ,serve on a hot dish1 garnishing with parsley and slices of lemon4 ,the slices of halibut should be about an inch thick1 and for every pound there should be three table-spoonfuls of butter4 ,broiled ,halibut1 with ,matre d' ,htel ,butter4 ,butter both sides of the broiler4 ,season the slices of halibut with salt and pepper1 place them in the broiler and cook over clear coals for twelve minutes1 turning frequently4 ,place on a hot dish1 and spread on them the sauce1 using one spoonful to each pound4 ,garnish with parsley4 ,stewed ,fish4 ,six pounds of any kind of fish1 large or small2 three large pints of water1 quarter of a pound of pork1 or1 half a cupful of butter2 two large onions1 three table-spoonfuls of flour1 salt and pepper to taste4 ,cut the heads from the fish1 and cut out all the bones4 ,put the heads and bones on to boil in the three pints of water4 ,cook gently half an hour4 ,in the meanwhile cut the pork in slices1 and fry brown4 ,cut the onions in slices1 and fry in the pork fat4 ,stir the dry flour into the onion and fat1 and cook three minutes1 stirring all the time4 ,now pour over this the water in which the bones have been cooking1 and simmer ten minutes4 ,have the fish cut in pieces about three inches square4 ,season well with salt and pepper1 and place in the stew-pan4 ,season the sauce with salt and pepper1 and strain on the fish4 ,cover tight1 and simmer twenty minutes4 ,a bouquet of sweet herbs1 simmered with the bones1 is an improvement4 ,taste to see if the sauce is seasoned enough1 and dish on a large platter4 ,garnish with potato balls and parsley4 ,the potato balls are cut from the raw potatoes with a vegetable scoop1 and boiled ten minutes in salted water4 ,put them in little heaps around the dish4 ,fried ,fish4 ,all small fish1 like brook trout1 smelts1 perch1 etc41 are best fried4 ,they are often called pan-fish for this reason4 ,they should be cleaned1 washed and drained1 then well salted1 and rolled in flour and ,indian meal 7half of each71 which has been thoroughly mixed and salted4 ,for every four pounds of fish have half a pound of salt pork1 cut in thin slices1 and fried a crisp brown4 ,take the pork from the pan and put the fish in1 having only enough to cover the bottom4 ,fry brown on one side2 turn1 and fry the other side4 ,serve on a hot dish1 with the salt pork as a garnish4 ,great care must be taken that the pork or fat does not burn1 and yet to have it hot enough to brown quickly4 ,cod1 haddock1 cusk and halibut are all cut in handsome slices and fried in this manner2 or1 the slices can be well seasoned with salt and pepper1 dipped in beaten egg1 rolled in bread or cracker crumbs and fried in boiling fat enough to cover4 ,this method gives the handsomer dish1 but the first the more savory4 ,where ,indian meal is not liked1 all flour can be used4 ,serve very hot ,any kind of fried fish can be served with beurre noir1 but this is particularly nice for that which is fried without pork4 ,when the cooked fish is placed in the dish1 pour the butter over it1 garnish with parsley1 and serve4 ,to ,cook ,salt ,codfish4 ,the fish should be thoroughly washed1 and soaked in cold water over night4 ,in the morning change the water1 and put on to cook4 ,as soon as the water comes to the boiling point set back where it will keep hot1 but will not boil4 ,from four to six hours will cook a very dry1 hard fish1 and there are kinds which will cook in half an hour4 ,the boneless codfish1 put up at the ,isles of ,shoals1 by ,brown ,seavey1 will cook in from half an hour to an hour4 ,where a family uses only a small quantity of salt fish at a time1 this is a convenient and economical way to buy it1 as there is no waste with bone or skin4 ,it comes in five pound boxes1 and costs sixty cents4 ,dropped ,fish ,balls4 ,one pint bowlful of raw fish1 two heaping bowlfuls of pared potatoes1 7let the potatoes be under medium size71 two eggs1 butter1 the size of an egg1 and a little pepper4 ,pick the fish very fine1 and measure it lightly in the bowl4 ,put the potatoes into the boiler1 and the fish on top of them2 then cover with boiling water1 and boil half an hour4 ,drain off all the water1 and mash fish and potatoes together until fine and light4 ,then add the butter and pepper1 and the egg1 well beaten4 ,have a deep kettle of boiling fat4 ,dip a table-spoon in it1 and then take up a spoonful of the mixture1 having care to get it into as good shape as possible4 ,drop into the boiling fat1 and cook until brown1 which should be in two minutes4 ,be careful not to crowd the balls1 and1 also1 that the fat is hot enough4 ,the spoon should be dipped in the fat every time you take a spoonful of the mixture4 ,these balls are delicious4 ,common ,fish ,balls4 ,one pint of finely-chopped cooked salt fish1 six medium-sized potatoes1 one egg1 one heaping table-spoonful of butter1 pepper1 two table-spoonfuls of cream1 or four of milk4 ,pare the potatoes1 and put on in boiling water4 ,boil half an hour4 ,drain off all the water1 turn the potatoes into the tray with the fish1 and mash light and fine with a vegetable masher4 ,add the butter1 pepper1 milk and eggs1 and mix all very thoroughly4 ,taste to see if salt enough4 ,shape into smooth balls1 the size of an egg1 and fry brown in boiling fat enough to float them4 ,they will cook in three minutes4 ,if the potatoes are very mealy it will take more milk or cream to moisten them1 about two spoonfuls more4 ,if the fat is smoking in the centre1 and the balls are made very smooth1 they will not soak fat2 but if the fat is not hot enough1 they certainly will4 ,putting too many balls into the fat at one time cools it4 ,put in say four or five4 ,let the fat regain its first temperature1 then add more4 ,salt ,fish with ,dropped ,eggs4 ,one pint of cooked salt fish1 one pint of milk or cream1 two table- spoonfuls of flour1 one of butter1 six eggs1 pepper4 ,put milk on to boil1 keeping half a cupful of it to mix the flour4 ,when it boils1 stir in the flour1 which has been mixed smooth with the milk2 then add the fish1 which has been flaked4 ,season1 and cook ten minutes4 ,have six slices of toasted bread on a platter4 ,drop six eggs into boiling water1 being careful to keep the shape4 ,turn the fish and cream on to the toast4 ,lift the eggs carefully from the water1 as soon as the whites are set1 and place very gently on the fish4 ,garnish the dish with points of toast and parsley4 ,salt ,codfish1 in ,pure of ,potatoes4 ,six large potatoes1 one pint and one cupful of milk1 two table- spoonfuls of butter1 a small slice of onion 7about the size of a silver quarter71 one pint of cooked salt codfish1 salt1 pepper1 one large table-spoonful of flour4 ,pare the potatoes and boil half an hour2 then drain off the water1 and mash them light and fine4 ,add the salt1 pepper1 one table-spoonful of butter1 and the cupful of milk1 which has been allowed to come to a boil4 ,beat very thoroughly1 and spread a thin layer of the potatoes on the centre of a hot platter4 ,heap the remainder around the edge1 making a wall to keep in the cream and fish1 which should then be poured in4 ,garnish the border with parsley1 and serve4 ,to prepare the fish3 ,put the pint of milk on to boil with the onion4 ,mix flour and butter together1 and when well mixed1 add two table- spoonfuls of the hot milk4 ,stir all into the boiling milk1 skim out the onion1 add the fish1 and cook ten minutes4 ,season with pepper1 and if not salty enough1 with salt4 ,this is a nice dish for breakfast1 lunch or dinner4 ,salt ,fish ,souffl4 ,one pint of finely-chopped cooked salt fish1 eight good-sized potatoes1 three-fourths of a cupful of milk or cream1 four eggs1 salt1 pepper1 two generous table-spoonfuls of butter4 ,pare the potatoes and boil thirty minutes4 ,drain the water from them1 and mash very fine2 then mix thoroughly with the fish4 ,add butter1 seasoning and the hot milk4 ,have two of the eggs well beaten1 which stir into the mixture1 and heap this in the dish in which it is to be served4 ,place in the oven for ten minutes4 ,beat the whites of the two remaining eggs to a stiff froth1 and add a quarter of a teaspoonful of salt2 then add yolks4 ,spread this over the dish of fish2 return to the oven to brown1 and serve4 ,cusk1 la ,crme4 ,a cusk1 cod or haddock1 weighing five or six pounds2 one quart of milk1 two table-spoonfuls of flour1 one of butter1 one small slice of onion1 two sprigs of parsley1 salt1 pepper4 ,put the fish on in boiling water enough to cover1 and which contains one table-spoonful of salt4 ,cook gently twenty minutes2 then lift out of the water1 but let it remain on the tray4 ,now carefully remove all the skin and the head2 then turn the fish over into the dish in which it is to be served 7it should be stone china71 and scrape off the skin from the other side4 ,pick out all the small bones4 ,you will find them the whole length of the back1 and a few in the lower part of the fish1 near the tail4 ,they are in rows like pins in a paper1 and if you start all right it will take but a few minutes to remove them4 ,then take out the back-bone1 starting at the head and working gently down toward the tail4 ,great care must be taken1 that the fish may keep its shape4 ,cover with the cream1 and bake about ten minutes1 just to brown it a little4 ,garnish with parsley or little puff-paste cakes2 or1 you can cover it with the whites of three eggs1 beaten to a stiff froth1 and then slightly brown4 ,to prepare the cream3 ,put the milk1 parsley and onion on to boil1 reserving half a cupful of milk to mix with the flour4 ,when it boils1 stir in the flour1 which has been mixed smoothly with the cold milk4 ,cook eight minutes4 ,season highly with salt and pepper1 add the butter1 strain on the fish1 and proceed as directed4 ,escaloped ,fish4 ,one pint of milk1 one pint of cream1 four table-spoonfuls of flour1 one cupful of bread crumbs and between four and five pounds of any kind of white fish--cusk1 cod1 haddock1 etc41 boiled twenty minutes in water to cover and two table-spoonfuls of salt4 ,put fish on to boil1 then the cream and milk4 ,mix the flour with half a cupful of cold milk1 and stir into boiling cream and milk4 ,cook eight minutes and season highly with salt and pepper4 ,remove skin and bones from fish1 and break it into flakes4 ,put a layer of sauce in a deep escalop dish1 and then a layer of fish1 which dredge well with salt 7a table- spoonful7 and pepper2 then another layer of sauce1 again fish1 and then sauce4 ,cover with the bread crumbs1 and bake half an hour4 ,this quantity requires a dish holding a little over two quarts1 or1 two smaller dishes will answer4 ,if for the only solid dish for dinner1 this will answer for six persons2 but if it is in a course for a dinner party1 it will serve twelve4 ,cold boiled fish can be used when you have it4 ,great care must be taken to remove every bone when fish is prepared with a sauce1 7as when it is served la crme1 escaloped1 c471 because one cannot look for bones then as when the sauce is served separately4 ,turbot la ,crme4 ,boil five or six pounds of haddock4 ,take out all bones1 and shred the fish very fine4 ,let a quart of milk1 a quarter of an onion and a piece of parsley come to a boil2 then stir in a scant cupful of flour1 which has been mixed with a cupful of cold milk1 and the yolks of two eggs4 ,season with half a teaspoonful of white pepper1 the same quantity of thyme1 half a cupful of butter1 and well with salt4 ,butter a pan1 and put in first a layer of sauce1 then one of fish4 ,finish with sauce1 and over it sprinkle cracker crumbs and a light grating of cheese4 ,bake for an hour in a moderate oven4 ,matelote of ,codfish4 ,cut off the head of a codfish weighing five pounds4 ,remove bones from the fish1 and fill it with a dressing made of half a pint of oysters1 a scant pint of bread crumbs1 a fourth of a teaspoonful of pepper1 two teaspoonfuls of salt1 two table-spoonfuls of butter1 half an onion1 an egg and half a table-spoonful of chopped parsley4 ,place five slices of pork both under and over the fish4 ,boil the bones in a pint of water1 and pour this around the fish4 ,bake an hour1 and baste often with gravy and butter4 ,have a bouquet in the corner of the baking pan4 ,make a gravy1 and pour around the fish4 ,then garnish with fried smelts4 ,smelts la ,tartare4 ,clean the smelts by drawing them between the finger and thumb1 beginning at the tail4 ,this will press out the insides at the opening at the gills4 ,wash them1 and drain in the colander2 salt well1 and dip in beaten egg and bread or cracker crumbs 7one egg and one cupful of crumbs to twelve smelts1 unless these are very large74 ,dip first in the egg1 and then roll in the crumbs4 ,fry in boiling fat deep enough to float them4 ,they should be a handsome brown in two minutes and a half4 ,take them up1 and place on a sheet of brown paper for a few moments1 to drain2 then place on a hot dish4 ,garnish with parsley and a few slices of lemon1 and serve with ,tartare sauce in a separate dish2 or1 they may be served without the sauce4 ,smelts as a ,garnish1 ,smelts are often fried1 as for la ,tartare2 or1 rolled in meal or flour1 and then fried1 they are used to garnish other kinds of fish4 ,with baked fish they are arranged around the dish in any form that the taste of the cook may dictate2 but in garnishing fish1 or any other dish1 the arrangement should always be simple1 so as not to make the matter of serving any harder than if the dish were not garnished4 ,smelts are also seasoned well with salt and pepper1 dipped in butter and afterwards in flour1 and placed in a very hot oven for eight or ten minutes to get a handsome brown4 ,they are then served as a garnish or on slices of buttered toast4 ,when smelts are used as a garnish1 serve one on each plate with the other fish4 ,if you wish to have the smelts in rings1 for a garnish1 fasten the tails in the opening at the gills1 with little wooden tooth picks2 then dip them in the beaten egg and in the crumbs1 place in the frying basket and plunge into the boiling fat4 ,when they are cooked take out the skewers1 and they will retain their shape4 ,fish au ,gratin4 ,any kind of light fish--that is1 cod1 cusk1 flounder1 etc4 ,skin the fish by starting at the head and drawing down towards the tail2 then take out the bones4 ,cut the fish into pieces about three inches square1 and salt and pepper well4 ,butter such a dish1 as you would use for escolloped oysters4 ,put in one layer of fish1 then moisten well with sauce2 add more fish and sauce1 and finally cover with fine bread crumbs4 ,bake half an hour4 ,the dish should be rather shallow1 allowing only two layers of fish4 ,sauce for au gratin3 ,one pint of stock1 three table-spoonfuls of butter1 two of flour1 juice of half a lemon1 half a tablespoonful of chopped parsley1 a slice of onion1 the size of half a dollar1 and about as thick--chopped very fine1 7one table-spoonful of onion juice is better72 one table-spoonful of vinegar1 salt1 pepper4 ,heat the butter in a small frying-pan1 and when hot1 add the dry flour4 ,stir constantly until a rich brown2 then add1 gradually1 the cold stock1 stirring all the time4 ,as soon as it boils1 season well with salt and pepper1 and then add the other seasoning4 ,this quantity is enough for three pounds of fish1 weighed after being skinned and boned1 and will serve six persons if it is the only solid dish for dinner1 or ten if served in a course4 ,another way to serve fish au gratin1 is to skin it1 cut off the head1 and take out the back-bone2 and there are then two large pieces of fish4 ,season the fish1 and prepare the sauce as before4 ,butter a tin sheet that will fit loosely into a large baking-pan4 ,lay the fish on this1 and moisten well with the sauce4 ,cover thickly with bread crumbs1 and cook twenty-five minutes in a rather quick oven4 ,then slip on a hot dish1 and serve with tomato1 ,tartare or ,hollandaise sauce poured around the fish4 ,eels la ,tartare4 ,cut the eels into pieces about four inches long4 ,cover them with boiling water1 in which let them stand five minutes1 and then drain them4 ,now dip in beaten egg1 which has been well salted and peppered1 then in bread or cracker crumbs4 ,fry in boiling fat for five minutes4 ,have ,tartare sauce spread in the centre of a cold dish4 ,place the fried eels in a circle on this1 garnish with parsley1 and serve4 ,stewed ,eels4 ,cut two eels in pieces about four inches long4 ,put three large table- spoonfuls of butter into the stew-pan with half a small onion4 ,as soon as the onion begins to turn yellow stir in two table-spoonfuls of flour1 and stir until brown4 ,add one pint of stock1 if you have it2 if not1 use water4 ,season well with pepper and salt2 then put in the eels and two bay leaves4 ,cover1 and simmer gently three-quarters of an hour4 ,heap the eels in the centre of a hot dish1 strain the sauce over them and garnish with toasted bread and parsley4 ,if you wish1 add a table-spoonful of vinegar or lemon juice to the stew4 ,,oysters4 ,on the ,half ,shell4 ,not until just before serving should they be opened4 ,marketmen often furnish some one to do this4 ,six large oysters are usually allowed each person4 ,left in half the shell1 they are placed on a dinner plate1 with a thin slice of lemon in the centre of the dish4 ,on a ,block of ,ice4 ,having a perfectly clear and solid block of ice1 weighing ten or fifteen pounds1 a cavity is to be made in the top of it in either of two ways4 ,the first is to carefully chip with an ice pick2 the other1 to melt with heated bricks4 ,if the latter be chosen the ice must be put into a tub or large pan1 and one of the bricks held upon the centre of it until there is a slight depression1 yet sufficient for the brick to rest in4 ,when the first brick is cold remove it1 tip the block on one side1 to let off the water1 and then use another brick4 ,continue the operation till the cavity will hold as many oysters as are to be served4 ,these should be kept an hour previous in a cool place2 should be drained in a colander1 and seasoned with salt1 pepper and vinegar4 ,after laying two folded napkins on a large platter1 to prevent the block from slipping1 cover the dish with parsley1 so that only the ice is visible4 ,stick a number of pinks1 or of any small1 bright flowers that do not wilt rapidly1 into the parsley4 ,pour oysters into the space in the top of the ice1 and garnish with thin slices of lemon4 ,this gives an elegant dish1 and does away with the unsightly shells in which raw oysters are usually served4 ,it is not expensive1 for the common oysters do as well as those of good size4 ,indeed1 as many ladies dislike the large ones1 here is an excellent substitute for serving in the shell1 particularly as the oysters require no seasoning when once on the table4 ,a quart is enough for a party of ten2 but a block of the size given will hold two quarts4 ,roasted ,oysters on ,toast4 ,eighteen large oysters1 or thirty small ones1 one teaspoonful of flour1 one table-spoonful of butter1 salt1 pepper1 three slices of toast4 ,have the toast buttered and on a hot dish4 ,put the butter in a small sauce-pan1 and when hot1 add the dry flour4 ,stir until smooth1 but not brown2 then add the cream1 and let it boil up once4 ,put the oysters 7in their own liquor7 into a hot oven1 for three minutes2 then add them to the cream4 ,season1 and pour over the toast4 ,garnish the dish with thin slices of lemon1 and serve very hot4 ,it is nice for lunch or tea4 ,oysters ,panned in their ,own ,liquor4 ,eighteen large1 or thirty small1 oysters1 one table-spoonful of butter1 one of cracker crumbs1 salt and pepper to taste1 one teaspoonful of lemon juice1 a speck of cayenne4 ,put the oysters on in their own liquor1 and when they boil up1 add seasoning1 butter and crumbs4 ,cook one minute1 and serve on toast4 ,oysters ,panned in the ,shell4 ,wash the shells and wipe dry4 ,place them in a pan with the round shell down4 ,set in a hot oven for three minutes2 then take out1 and remove the upper shell4 ,put two or three oysters into one of the round shells1 season with pepper and salt1 add butter1 the size of two peas1 and cover with cracker or bread crumbs4 ,return to the oven and brown4 ,oyster ,saut4 ,two dozen large1 or three dozen small1 oysters1 two table-spoonfuls of butter1 four of fine cracker crumbs1 salt1 pepper4 ,let the oysters drain in the colander4 ,then season with salt and pepper and roll in the crumbs4 ,have the butter very hot in a frying-pan1 and put in enough of the oysters to cover the bottom of the pan4 ,fry crisp and brown1 being careful not to burn4 ,serve on hot1 crisp toast4 ,oysters ,roasted in the ,shell4 ,wash the shells clean1 and wipe dry4 ,place in a baking pan1 and put in a hot oven for about twenty minutes4 ,serve on hot dishes the moment they are taken from the oven4 ,though this is not an elegant dish1 many people enjoy it1 as the first and best flavor of the oysters is retained in this manner of cooking4 ,the oysters can1 instead1 be opened into a hot dish and seasoned with butter1 salt1 pepper and lemon juice4 ,they should be served immediately4 ,little ,pigs in ,blankets4 ,season large oysters with salt and pepper4 ,cut fat ,english bacon in very thin slices1 wrap an oyster in each slice1 and fasten with a little wooden skewer 7toothpicks are the best things74 ,heat a frying- pan and put in the little pigs4 ,cook just long enough to crisp the bacon--about two minutes4 ,place on slices of toast that have been cut into small pieces1 and serve immediately4 ,do not remove the skewers4 ,this is a nice relish for lunch or tea2 and1 garnished with parsley1 is a pretty one4 ,the pan must be very hot before the pigs are put in1 and then great care must be taken that they do not burn4 ,fricasseed ,oysters4 ,one hundred oysters 7about two quarts71 four large tablespoonfuls of butter1 one teaspoonful of chopped parsley1 one table-spoonful of flour1 a speck of cayenne1 salt1 yolks of three eggs4 ,brown two table- spoonfuls of the butter1 and add to it the parsley1 cayenne and salt and the oysters1 well drained4 ,mix together the flour and the remainder of the butter and stir into the oysters when they begin to curl4 ,then add yolks1 well beaten1 and take immediately from the fire4 ,serve on a hot dish with a garnish of fried bread and parsley4 ,creamed ,oysters4 ,a pint of cream1 one quart of oysters1 a small piece of onion1 a very small piece of mace1 a table-spoonful of flour1 and salt and pepper to taste4 ,let the cream1 with the onion and mace1 come to a boil4 ,mix flour with a little cold milk or cream1 and stir into the boiling cream4 ,let the oysters come to a boil in their own liquor1 and skim carefully4 ,drain off all the liquor1 and turn the oysters into the cream4 ,skim out the mace and onions1 and serve4 ,crustade of ,oysters4 ,have a loaf of bread baked in a round two-quart basin4 ,when two or three days old1 with a sharp knife cut out the heart of the bread1 being careful not to break the crust4 ,break up the crumbs very fine1 and dry them slowly in an oven2 then quickly fry three cupfuls of them in two table-spoonfuls of butter4 ,as soon as they begin to look golden and are crisp1 they are done4 ,it takes about two minutes over a hot fire1 stirring all the time4 ,put one quart of cream to boil1 and when it boils1 stir in three table-spoonfuls of flour1 which has been mixed with half a cupful of cold milk4 ,cook eight minutes4 ,season well with salt and pepper4 ,put a layer of the sauce into the crustade then a layer of oysters1 which dredge well with salt and pepper2 then another layer of sauce and one of fried crumbs4 ,continue this until the crustade is nearly full1 having the last layer a thick one of crumbs4 ,it takes three pints of oysters for this dish1 and about three teaspoonfuls of salt and half a teaspoonful of pepper4 ,bake slowly half an hour4 ,serve with a garnish of parsley around the dish1 ,escaloped ,oysters4 ,two quarts of oysters1 half a cupful of butter1 half a cupful of cream or milk1 four teaspoonfuls of salt1 half a teaspoonful of pepper1 two quarts of stale bread crumbs1 and spice1 if you choose4 ,butter the escalop dishes1 and put in a layer of crumbs and then one of oysters4 ,dredge with the salt and pepper1 and put small pieces of butter here and there in the dish4 ,now have another layer of oysters1 seasoning as before2 then add the milk1 and1 finally1 a thick layer of crumbs1 which dot with butter4 ,bake twenty minutes in a rather quick oven4 ,the crumbs must be light and flakey4 ,the quantity given above is enough to fill two dishes4 ,escaloped ,oysters1 ,no4 #b4 ,put a layer of rolled crackers in an oval dish1 and then a layer of oysters1 and lay on small pieces of butter4 ,dredge with salt and pepper1 and moisten well with milk 7or equal parts of milk and water74 ,add another layer of cracker and of oysters1 and butter1 dredge and moisten as before4 ,continue these alternate layers until the dish is nearly full2 then cover with a thin layer of cracker and pieces of butter4 ,if the dish be a large one1 holding about two quarts1 it will require an hour and a half or two hours to bake4 ,oysters ,served in ,escalop ,shells4 ,the shells may be tin1 granite-ware1 or silver-plated1 or1 the natural oyster or scollop shells4 ,the ingredients are3 one quart of oysters1 half a pint of cream or milk1 one pint of bread crumbs1 one table- spoonful of butter1 if cream is used1 or three1 if milk2 salt and pepper1 a grating of nutmeg and two table-spoonfuls of flour4 ,drain all the liquor from the oysters into a stew-pan4 ,let it come to a boil1 and skim2 then add the cream or milk1 with which the flour should first be mixed4 ,let this boil two minutes1 and add the butter1 salt1 pepper and nutmeg1 and then the oysters4 ,take from the fire immediately4 ,taste to see if seasoned enough4 ,have the shells buttered1 and sprinkled lightly with crumbs4 ,nearly fill them with the prepared oysters2 then cover thickly with crumbs4 ,put the shells in a baking-pan1 and bake fifteen minutes4 ,serve very hot1 on a large platter1 which garnish with parsley4 ,the quantity given above will fill twelve common-sized shells4 ,oyster ,chartreuse4 ,one quart of oysters1 one pint of cream1 one small slice of onion1 half a cupful of milk1 whites of four eggs1 two table-spoonfuls of butter1 salt1 pepper1 two table-spoonfuls of flour1 one cupful of fine1 dry bread crumbs1 six potatoes4 ,pare and boil the potatoes4 ,mash fine and light1 and add the milk1 salt1 pepper1 one spoonful of butter1 and then the whites of the eggs1 beaten to a stiff froth4 ,have a two-quart charlotte russe mould well buttered1 and sprinkle the bottom and sides with the bread crumbs 7there must be butter enough to hold the crumbs74 ,line the mould with the potato1 and let stand for a few minutes4 ,put the cream and onion on to boil4 ,mix the flour with a little cold milk or cream--about one-fourth of a cupful--and stir into the boiling cream4 ,season well with salt and pepper1 and cook eight minutes4 ,let the oysters come to a boil in their own liquor4 ,skim them1 and drain of all the juice4 ,take the piece of onion from the sauce1 and add the oysters4 ,taste to see if seasoned enough1 and turn gently into the mould4 ,cover with the remainder of the potato1 being careful not to put on too much at once1 as in that case the sauce would be forced to the top4 ,when covered1 bake half an hour in a hot oven4 ,take from the oven ten minutes before dishing time1 and let it stand on the table4 ,place a large platter over the mould and turn both dish and mould at the same time4 ,remove the mould very gently4 ,garnish the dish with parsley1 and serve4 ,a word of caution3 ,every part of the mould must have a thick coating of the mashed potato1 and when the covering of potato is put on no opening must be left for sauce to escape4 ,to ,pickle ,oysters ,two hundred large oysters1 half a pint of vinegar1 half a pint of white wine1 four spoonfuls of salt1 six spoonfuls of whole black pepper and a little mace4 ,strain the liquor1 and add the above-named ingredients4 ,let boil up once1 and pour1 while boiling hot1 over the oysters4 ,after these have stood ten minutes pour off the liquor1 which1 as well as the oysters1 should then be allowed to get cold4 ,put into a jar and cover tight4 ,the oysters will keep some time4 ,,lobster4 ,lobster1 to be eatable1 should be perfectly fresh4 ,one of the tests of freshness is to draw back the tail1 for if it springs into position again1 it is safe to think the fish good4 ,the time of boiling varies with the size of the lobster and in different localities4 ,in ,boston1 ,rockport and other places on the ,massachusetts coast the time is fifteen or twenty minutes for large lobsters and ten for small4 ,the usual way is to plunge them into boiling water enough to cover1 and to continue boiling them until they are done4 ,some people advocate putting the lobsters into cold water1 and letting this come to a boil gradually4 ,they claim that the lobsters do not suffer so much4 ,this may be so1 but it seems as if death must instantly follow the plunge into boiling water4 ,cooking a lobster too long makes it tough and dry4 ,when1 on opening a lobster1 you find the meat clinging to the shell1 and very much shrunken1 you may be sure the time of boiling was too long4 ,there are very few modes of cooking lobster in which it should be more than thoroughly heated1 as much cooking toughens it and destroys the fine1 delicate flavor of the meat4 ,to open a lobster4 ,separate the tail from the body1 and shake out the tom-ally1 and1 also1 the coral1 if there is any1 upon a plate4 ,then by drawing the body from the shell with the thumb1 and pressing the part near the head against the shell with the first and second finger1 you will free it from the stomach or lady4 ,now split the lobster through the centre and1 with a fork1 pick the meat from the joints4 ,cut the under side of the tail shell open and take out the meat without breaking4 ,on the upper part of that end of this meat which joined the body is a small piece of flesh1 which should be lifted2 and a strip of meat attached to it should be turned back to the extreme end of the tail4 ,this will uncover a little vein1 running the entire length1 which must be removed4 ,sometimes this vein is dark1 and sometimes as light as the meat itself4 ,it and the stomach are the only parts not eatable4 ,the piece that covered the vein should be turned again into place4 ,hold the claws on edge on a thick board1 and strike hard with a hammer until the shell cracks4 ,draw apart1 and take out the meat4 ,if you have the claws lying flat on the board when you strike1 you not only break the shell1 but mash the meat1 and thus spoil a fine dish4 ,remember that the stomach of the lobster is found near the head1 and is a small1 hard sack containing poisonous matter2 and that the intestinal vein is found in the tail4 ,these should always be carefully removed4 ,when lobster is opened in the manner explained it may be arranged handsomely on a dish1 and each person can season it at the table to suit himself4 ,lobster ,broiled in the ,shell4 ,divide the tail into two parts1 cutting lengthwise4 ,break the large claws in two parts1 and free the body from the small claws and stomach4 ,replace the body in the shell4 ,put the meat from the claws in half of the shells it came from1 and put the other half of the shells where they will get hot4 ,put the lobster into the double broiler1 and cook1 with the meat side exposed to the fire1 for eight minutes2 then turn1 and cook ten minutes longer4 ,place on a hot dish1 and season slightly with salt and cayenne1 and then well with matre d' htel butter4 ,cover the claws with the hot shells4 ,garnish the dish with parsley1 and serve4 ,broiled ,lobster4 ,split the meat of the tail and claws1 and season well with salt and pepper4 ,cover with soft butter and dredge with flour4 ,place in the broiler1 and cook over a bright fire until a delicate brown4 ,arrange on a hot dish1 pour ,bechamel sauce around1 and serve4 ,breaded ,lobster4 ,split the meat of the tail and claws1 and season well with salt and pepper4 ,dip in beaten egg and then in bread crumbs1 which let dry on the meat2 and then repeat the operation4 ,place in a frying-basket1 and plunge into boiling fat4 ,cook till a golden brown--about two minutes4 ,serve with ,tartare sauce4 ,stewed ,lobster4 ,the meat of a two and a half pound lobster1 cut into dice2 two table- spoonfuls of butter1 two of flour1 one pint of stock or water1 a speck of cayenne1 salt and pepper to taste4 ,let the butter get hot1 and add the dry flour4 ,stir until perfectly smooth1 when add the water1 gradually1 stirring all the while4 ,season to taste4 ,add the lobster2 heat thoroughly1 and serve4 ,curry of ,lobster4 ,the meat of a lobster weighing between two and three pounds1 one very small onion1 three table-spoonfuls of butter1 two of flour1 a scant one of curry powder1 a speck of cayenne1 salt1 a scant pint of water or stock4 ,let the butter get hot2 and then add the onion1 cut fine1 and fry brown4 ,when the onion is cooked add the flour and curry powder1 and stir all together for two minutes4 ,add stock2 cook two minutes1 and strain4 ,add the meat of lobster1 cut into dice1 and simmer five minutes4 ,serve with a border of boiled rice around the dish4 ,devilled ,lobster in the ,shell4 ,two lobsters1 each weighing about two and a half pounds2 one pint of cream1 two table-spoonfuls of butter1 two of flour1 one of mustard1 a speck of cayenne1 salt1 pepper1 a scant pint of bread crumbs4 ,open the lobster and1 with a sharp knife1 cut the meat rather fine4 ,be careful1 in opening1 not to break the body or tail shells4 ,wash these shells and wipe dry2 join them in the form of a boat1 that they may hold the prepared meat4 ,put the cream on to boil4 ,mix the butter1 flour1 mustard and pepper together1 and add three spoonfuls of the boiling cream4 ,stir all into the remaining cream1 and cook two minutes4 ,add the lobster1 salt and pepper1 and boil one minute4 ,fill the shells with the mixture1 and place in a pan1 with something to keep them in position 7a few small stones answer very well74 ,cover with the bread crumbs1 and brown for twenty minutes in a hot oven4 ,serve on a long1 narrow dish2 the body in the centre1 the tails at either end4 ,garnish with parsley4 ,if for a large company1 it would be best to have a broad dish1 and have four lobsters1 instead of two4 ,this is a very handsome dish1 and is really not hard to cook4 ,there is always a little more of the prepared lobster than will go into the shells without crowding1 and this is nice warmed and served on slices of crisp toast4 ,escaloped ,lobster4 ,prepare the lobster as for devilling1 omitting1 however1 the mustard4 ,turn into a buttered escollop dish1 and cover thickly with crumbs4 ,brown in a hot oven1 and serve4 ,white stock may be used instead of the cream4 ,many people who cannot eat lobster when prepared with cream or milk1 find it palatable when prepared with stock or water4 ,lobster ,cutlets4 ,a lobster weighing between two and a half and three pounds1 three table-spoonfuls of butter1 half a cupful of stock or cream1 one heaping table-spoonful of flour1 a speck of cayenne1 salt1 two eggs1 about a pint of bread crumbs1 twelve sprigs of parsley4 ,cut the meat of the lobster into fine dice1 and season with salt and pepper4 ,put the butter on to heat4 ,add the flour1 and when smooth1 add the stock and one well-beaten egg4 ,season4 ,boil up once1 add the lobster1 and take from the fire immediately4 ,now add a table-spoonful of lemon juice4 ,butter a platter1 and pour the mixture upon it1 to the thickness of about an inch4 ,make perfectly smooth with a knife1 and set away to cool4 ,when cool1 cut into chops1 to resemble cutlets4 ,dip in beaten egg and then in bread crumbs1 being sure to have every part covered4 ,place in the frying-basket and plunge into boiling fat4 ,cook till a rich brown4 ,it will take about two minutes4 ,drain for a moment in the basket2 then arrange on a hot dish1 and put part of a small claw in each one1 to represent the bone in a cutlet4 ,put the parsley in the basket and plunge for a moment into the boiling fat4 ,garnish with this1 or1 pour a white or ,bechamel sauce around the dish1 and garnish with fresh parsley4 ,the quantity given will make six or seven cutlets4 ,canned ,lobster4 ,canned lobster can be used for cutlets1 stews1 curries and patties1 can be escaloped1 or served on toast4 ,,other ,,shell-,,fish4 ,stewed ,terrapins4 ,put them into boiling water1 and boil rapidly for ten or fifteen minutes1 or until the nails will come out and the black skin rub off-- the time depending upon the size of the fish4 ,after this1 put into fresh boiling water1 and boil until the under shell cracks1 which will be about three-quarters of an hour4 ,remove the under shell1 throw away the sand and gall bags1 take out intestines1 and put the terrapins to boil again in the same water for an hour4 ,pick liver and meat from upper shell4 ,cut the intestines in small pieces1 and add to this meat4 ,pour over all a quantity of the liquor in which the intestines were boiled sufficient to make very moist4 ,put away until the next day4 ,for each terrapin1 if of good size1 a gill of cream and of wine1 half a cupful of butter1 yolks of two hard-boiled eggs1 rubbed smooth1 salt1 pepper and cayenne are needed4 ,pour over the terrapin1 let it come to a boil1 and serve1--,mrs4 ,furness1 of ,philadelphia4 ,soft-,shell ,crabs4 ,lift the shell at both sides and remove the spongy substance found on the back4 ,then pull off the apron1 which will be found on the under side1 and to which is attached a substance like that removed from the back4 ,now wipe the crabs1 and dip them in beaten egg1 and then in fine bread or cracker crumbs4 ,fry in boiling fat from eight to ten minutes1 the time depending upon the size of the crabs4 ,serve with ,tartare sauce4 ,or1 the egg and bread crumbs may be omitted4 ,season with salt and cayenne1 and fry as before1 ,when broiled1 crabs are cleaned1 and seasoned with salt and cayenne2 are then dropped into boiling water for one minute1 taken up1 and broiled over a hot fire for eight minutes4 ,they are served with matre d' htel butter or ,tartare sauce4 ,,meats4 ,,boiling4 ,all pieces1 unless very salt1 should be plunged into boiling water1 and boiled rapidly for fifteen minutes1 to harden the albumen that is on the outside1 and thus keep in the juices4 ,the kettle should then be put back where it will just simmer1 for meat that is boiled rapidly becomes hard and stringy1 while that which is kept just at the boiling point 7where the water hardly bubbles7 will cut tender and juicy1 provided there is any juiciness in it at the beginning4 ,white meats1 like mutton and poultry1 are improved in appearance by having rice boiled with them2 or1 a still better way is to thickly flour a piece of coarse cotton cloth1 pin the meat in it1 and place in the boiling water4 ,meat cooked in this way will be extremely juicy4 ,leg of ,mutton4 ,cook1 as directed1 in boiling water to cover4 ,a leg that weighs eight or nine pounds will cook in one hour and a quarter if it is wanted done rare4 ,allow five minutes for every additional pound4 ,save the water for soups4 ,lamb4 ,cook the same as mutton4 ,serve with drawn butter4 ,boiled ,ham4 ,wash the ham very clean1 and put on with cold water to cover4 ,simmer gently five hours1 and set the kettle aside for one or two hours4 ,when nearly cold1 take out the ham and draw off the skin4 ,cover with cracker crumbs and about three table-spoonfuls of sugar4 ,place in the oven1 in a baking-pan1 for thirty or forty minutes4 ,many people stick cloves into the fat part of the ham1 and use only a few crumbs4 ,the time given is for a ham weighing about twelve pounds2 every pound over that will require fifteen minutes more4 ,the fish kettle comes next to a regular ham kettle1 and answers quite as well as both4 ,if you have neither kettle1 and no pot large enough to hold all the meat1 cut off the knuckle1 which will cook in about two hours4 ,but this rather hurts the flavor and appearance of the dish4 ,salt ,tongue4 ,soak over night1 and cook from five to six hours4 ,throw into cold water and peel off the skin4 ,fresh ,tongue4 ,put into boiling water to cover1 with two table-spoonfuls of salt4 ,cook from five to six hours4 ,skin the same as salt tongue4 ,corned ,beef4 ,wash1 and put into cold water1 if very salt2 but such a piece as one finds in town and city shops1 and which the butchers corn themselves1 put into boiling water4 ,cook very slowly for six hours4 ,this time is for a piece weighing eight or ten pounds4 ,when it is to be served cold let it stand for one or two hours in the water in which it was boiled4 ,if the beef is to be pressed1 get either a piece of the brisket1 flank or rattle-ran4 ,take out the bones1 place in a flat dish or platter1 put a tin sheet on top1 and lay on it two or three bricks4 ,if you have a corned beef press1 use that1 of course4 ,,roasting4 ,there are two modes of roasting3 one is to use a tin ,kitchen before an open fire1 and the other and more common way is to use a very hot oven4 ,the former gives the more delicious favor1 but the second is not by any means a poor way1 if the meat is put on a rack1 and basted constantly when in the oven4 ,a large piece is best for roasting1 this being especially true of beef4 ,when meat is cooked in a tin kitchen it requires more time1 because the heat is not equally distributed1 as it is in the oven4 ,to prepare for roasting3 ,wipe the meat with a wet towel4 ,dredge on all sides with salt1 pepper and flour2 and if the kitchen is used1 dredge the flour into that4 ,run the spit through the centre of the meat1 and place very near the fire at first1 turning as it browns4 ,when the flour in the kitchen is browned1 add a pint of hot water1 and baste frequently with it1 dredging with salt and flour after each basting4 ,roast a piece of beef weighing eight pounds fifty minutes1 if to be rare1 but if to be medium1 roast one hour and a quarter1 and ten minutes for each additional pound4 ,roasting in the ,oven4 ,prepare the meat as before4 ,have a rack that will fit loosely into the baking-pan4 ,cover the bottom of the pan rather lightly with flour1 put in rack1 and then meat ,place in a very hot oven for a few minutes1 to brown the flour in the pan1 and then add hot water enough to cover the bottom of the pan4 ,close the oven2 and in about ten minutes1 open1 and baste the meat with the gravy4 ,dredge with salt1 pepper and flour4 ,do this every fifteen minutes2 and as soon as one side of the meat is brown1 turn1 and brown the other4 ,make gravy as before4 ,allow a quarter of an hour less in the oven than in the tin kitchen4 ,the heat for roasting must be very great at first1 to harden the albumen1 and thus keep in the juices4 ,after the meat is crusted over it is not necessary to keep up so great a heat1 but for rare meats the heat must1 of course1 be greater than for those that are to be well done4 ,the kitchen can be drawn back a little distance from the fire and the drafts closed4 ,putting salt on fresh meat draws out the juices1 but by using flour a paste is formed1 which1 keeps in all the juices and also enriches and browns the piece4 ,never roast meat without having a rack in the pan4 ,if meat is put into the water in the pan it becomes soggy and looses its flavor4 ,a meat rack costs not more than thirty or forty cents1 and the improvement in the looks and flavor of a piece of meat is enough to pay for it in one roasting4 ,the time given for roasting a piece of beef is for rib roasts and sirloin4 ,the same weight in the face or the back of the rump will require twenty minutes longer1 as the meat on these cuts is in a very compact form4 ,if a saddle or loin of mutton is to be roasted1 cook the same time as beef if the weight is the same2 but if a leg is to be roasted1 one hour and a quarter is the time4 ,lamb should be cooked an hour and a half2 veal1 two hours and three-quarters2 pork1 three hours and a quarter4 ,ten minutes before dishing the dinner turn the gravy into a sauce-pan1 skim off all the fat1 and set on the stove4 ,let it come to a boil2 then stir in one table-spoonful of flour1 mixed with half a cupful of cold water4 ,season with salt and pepper1 and cook two minutes4 ,serve the meat on a hot dish and the gravy in a hot tureen4 ,boiled ,rib ,roast4 ,either have the butcher remove the bones1 or do it your-self by slipping a sharp knife between the flesh and bones--a simple matter with almost any kind of meat4 ,roll up the piece and tie with strong twine4 ,treat the same as plain roast beef1 giving the same time as if it were a piece of rump 7one hour and a half for eight pounds71 as the form it is now in does not readily admit the heat to all parts4 ,this piece of beef can be larded before roasting1 or it can be larded and braised4 ,serve with tomato or horse-radish sauce4 ,roast ,beef1 with ,yorkshire ,pudding4 ,a rib or sirloin roast should be prepared as directed for roasting4 ,when within three-quarters of an hour of being done1 have the pudding made4 ,butter a pan like that in which the meat is being cooked1 and pour in the batter4 ,put the rack across the pan1 not in it4 ,place the meat on the rack1 return to the oven1 and cook forty-five minutes4 ,if you have only one pan1 take up the meat1 pour off the gravy and put in the pudding4 ,cut in squares1 and garnish the beef with these4 ,another method is to have a pan that has squares stamped in it4 ,this gives even squares and crust on all the edges1 which baking in the flat pan does not4 ,when the meat is roasted in the tin-kitchen1 let the pudding bake in the oven for half an hour1 and then place it under the meat to catch the drippings4 ,for the ,yorkshire pudding1 one pint of milk1 two-thirds of a cupful of flour1 three eggs and one scant teaspoonful of salt will be needed4 ,beat the eggs very light4 ,add salt and milk1 and then pour about half a cupful of the mixture upon the flour2 and when perfectly smooth1 add the remainder4 ,this makes a small pudding--about enough for six persons4 ,serve it hot4 ,fillet of ,veal1 ,roasted4 ,about eight or ten pounds of the fillet1 ham force-meat 7see rule for force-meat71 half a cupful of butter1 half a teaspoonful of pepper1 two table-spoonfuls of salt1 two lemons1 half a pound of salt pork4 ,rub the salt and pepper into the veal2 then fill the cavity1 from which the bone was taken1 with the force-meat4 ,skewer and tie the fillet into a round shape4 ,cut the pork in thin slices1 and put half of these on a tin sheet that will fit into the dripping pan2 place this in the pan1 and the fillet on it4 ,cover the veal with the remainder of the pork4 ,put hot water enough in the pan to just cover the bottom1 and place in the oven4 ,bake slowly for four hours1 basting frequently with the gravy in the pan1 and with salt1 pepper and flour4 ,as the water in the pan cooks away1 it must be renewed1 remembering to have only enough to keep the meat and pan from burning4 ,after it has been cooking three hours1 take the pork from the top of the fillet1 spread the top thickly with butter and dredge with flour4 ,repeat this after thirty minutes1 and then brown handsomely4 ,put the remainder of the butter1 which should be about three table-spoonfuls1 in a sauce- pan1 and when hot1 add two heaping table-spoonfuls of flour1 and stir until dark brown4 ,add to it half a pint of stock or water2 stir a minute1 and set back where it will keep warm1 but not cook4 ,now take up the fillet1 and skim all the fat off of the gravy2 add water enough to make half a pint of gravy1 also the sauce just made4 ,let this boil up1 and add the juice of half a lemon1 and more salt and pepper1 if needed4 ,strain1 and pour around the fillet4 ,garnish the dish with potato puffs and slices of lemon4 ,roast ,ham4 ,prepare the ham as for boiling1 and if it is of good size 7say ten pounds71 boil three hours4 ,remove the skin1 and put the ham in a baking pan4 ,let it cook two hours in a moderate oven4 ,serve with champagne sauce4 ,,broiling4 ,the fire for broiling must be clear1 and for meats it must be hotter and brighter than for fish4 ,coals from hard wood or charcoal are best1 but in all large towns and cities hard coal is nearly always used1 except in hotels and restaurants1 where there is usually a special place for broiling with charcoal4 ,the double broiler is the very best thing in the market for broiling meats and fish4 ,when the meat is placed in it1 and the slide is slipped over the handles1 all there is to do is to hold the broiler over the fire1 or1 if you have an open range1 before the fire4 ,a fork or knife need not go near the meat until it is on the dish4 ,a great amount of the juice is saved4 ,with the old-fashioned gridirons it is absolutely necessary to stick a fork into the meat to turn it1 and although there are little grooves for the gravy to run into1 what is saved in this way does not compare with what is actually kept within the meat where the double broiler is used4 ,professional cooks can turn a steak without running a fork into the meat1 but not one in a hundred common cooks can do it4 ,mutton ,chops4 ,sprinkle the chops with salt1 pepper and flour4 ,put them in the double broiler4 ,broil over or before the fire for eight minutes4 ,serve on a hot dish with butter1 salt and pepper for tomato sauce4 ,the fire for chops should not be as hot as for steak4 ,chops can be seasoned with salt and pepper1 wrapped in buttered paper and broiled ten minutes over a hot fire4 ,beef ,steak4 ,have it cut thick4 ,it will never be good1 rich and juicy if only from one-fourth to one-half an inch thick4 ,it ought to be at least three- quarters of an inch thick4 ,trim off any suet that may be left on it1 and dredge with salt1 pepper and flour4 ,cook in the double broiler1 over or before clear coals1 for ten minutes1 if to be rare1 twelve1 if to be rather well done4 ,turn the meat constantly4 ,serve on a hot dish with butter and salt1 or with mushroom sauce1 maitre d' ,htel butter or tomato sauce4 ,do not stick a knife or fork into the meat to try it4 ,this is the way many people spoil it4 ,pounding is another bad habit3 much of the juice of the meat is lost4 ,when1 as it sometimes happens1 there is no convenience for broiling1 heat the frying pan very hot1 then sprinkle with salt1 and lay in the steak4 ,turn frequently4 ,,miscellaneous ,,modes4 ,braised ,beef4 ,take six or eight pounds of the round or the face of the rump1 and lard with quarter of a pound of salt pork4 ,put six slices of pork in the bottom of the braising pan1 and as soon as it begins to fry1 add two onions1 half a small carrot and half a small turnip1 all cut fine4 ,cook these until they begin to brown2 then draw them to one side of the pan and put in the beef1 which has been well dredged with salt1 pepper and flour4 ,brown on all sides1 and then add one quart of boiling water and a bouquet of sweet herbs2 cover1 and cook slowly in the oven for four hours1 basting every twenty minutes4 ,take up1 and finish the gravy as for braised tongue4 ,or1 add to the gravy half a can of tomatoes1 and cook for ten minutes4 ,strain1 pour around the beef1 and serve4 ,fricandeau of ,veal4 ,have a piece of veal1 weighing about eight pounds1 cut from that part of the leg called the cushion4 ,wet the vegetable masher1 and beat the veal smooth2 then lard one side thickly4 ,put eight slices of pork in the bottom of the braising-pan2 place the veal on this1 larded side up4 ,add two small onions1 half a small turnip1 two slices of carrot1 one clove and a bouquet of sweet herbs--these to be at the sides of the meat1 not on top2 and one quart of white stock or water4 ,dredge with salt1 pepper and flour4 ,cover1 and place in a rather moderate oven4 ,cook three hours1 basting every fifteen minutes4 ,if cooked rapidly the meat will be dry and stringy1 but if slowly1 it will be tender and juicy4 ,when done1 lift carefully from the pan4 ,melt four table-spoonfuls of glaze1 and spread on the meat with a brush4 ,place in the open oven for five minutes4 ,add one cupful of hot water to the contents of the braising-pan4 ,skim off all the fat1 and then add one heaping teaspoonful of corn-starch1 which has been mixed with a little cold water4 ,let it boil one minute2 then strain1 and return to the fire4 ,add two table-spoonfuls of glaze1 and when this is melted1 pour the sauce around the fricandeau1 and serve4 ,potato balls1 boiled for twelve minutes in stock1 and then slightly browned in the oven1 make a pretty garnish for this dish4 ,it is also served on a bed of finely- chopped spinach or mashed potatoes4 ,leg of ,lamb la ,franaise4 ,put a leg of lamb1 weighing about eight pounds1 in as small a kettle as will hold it4 ,put in a muslin bag one onion1 one small white turnip1 a few green celery leaves1 three sprigs each of sweet marjoram and summer savory1 four cloves and twelve allspice4 ,tie the bag and place it in the kettle with the lamb2 then pour on two quarts of boiling water4 ,let this come to a boil1 and then skim carefully4 ,now add four heaping table-spoonfuls of flour1 which has been mixed with one cupful of cold water1 two table-spoonfuls of salt and a speck of cayenne4 ,cover tight1 and set back where it will just simmer for four hours4 ,in the meantime make a pint and a half of veal or mutton force- meat1 which make into little balls and fry brown4 ,boil six eggs hard4 ,at the end of four hours take up the ,iamb4 ,skim all the fat off of the gravy and take out the bag of seasoning4 ,now put the kettle where the contents will boil rapidly for ten minutes4 ,put three table-spoonfuls of butter in the frying-pan1 and when hot1 stir in two of flour2 cook until a dark brown1 but not burned1 and stir into the gravy4 ,taste to see if seasoned enough4 ,have the whites and yolks of the hard-boiled eggs chopped separately4 ,pour the gravy over the lamb2 then garnish with the chopped eggs1 making a hill of the whites1 and capping it with part of the yolks4 ,sprinkle the remainder of the yolks over the lamb4 ,place the meat balls in groups around the dish4 ,garnish with parsley1 and serve4 ,braised ,breast of ,lamb4 ,with a sharp knife1 remove the bones from a breast of lamb2 then season it well with salt and pepper1 and roll up and tie firmly with twine4 ,put two table-spoonfuls of butter in the braising-pan1 and when melted1 add one onion1 one slice of carrot and one of turnip1 all cut fine4 ,stir for five minutes1 and then put in the lamb1 with a thick dredging of flour4 ,cover1 and set back1 where it will not cook rapidly1 for half an hour2 then add one quart of stock or boiling water1 and place in the oven1 where it will cook slowly1 for one hour4 ,baste often4 ,take up the meat1 skim all the fat off of the gravy1 and then put it where it will boil rapidly for five minutes4 ,take the string from the meat4 ,strain the gravy1 and pour over the dish4 ,serve very hot4 ,or serve with tomato or ,bechamel sauce4 ,the bones should be put in the pan with the meat1 to improve the gravy4 ,beef ,stew4 ,two pounds of beef 7the round1 flank1 or any cheap part2 if there is bone in it1 two and a half pounds will be required71 one onion1 two slices of carrot1 two of turnip1 two potatoes1 three table-spoonfuls of flour1 salt1 pepper1 and a generous quart of water4 ,cut all the fat from the meat1 and put it in a stew-pan2 fry gently for ten or fifteen minutes4 ,in the meantime cut the meat in small pieces1 and season well with salt and pepper1 and then sprinkle over it two table-spoonfuls of flour4 ,cut the vegetables in very small pieces1 and put in the pot with the fat4 ,fry them five minutes1 stirring well1 to prevent burning4 ,now put in the meat1 and move it about in the pot until it begins to brown2 then add the quart of boiling water4 ,cover2 let it boil up once1 skim1 and set back1 where it will just bubble1 for two and a half hours4 ,add the potatoes1 cut in thin slices1 and one table- spoonful of flour1 which mix smooth with half a cupful of cold water1 pouring about one-third of the water on the flour at first1 and adding the rest when perfectly smooth4 ,taste to see if the stew is seasoned enough1 and if it is not1 add more salt and pepper4 ,let the stew come to a boil again1 and cook ten minutes2 then add dumplings4 ,cover tightly1 and boil rapidly ten minutes longer4 ,mutton1 lamb or veal can be cooked in this manner4 ,when veal is used1 fry out two slices of pork1 as there will not be much fat on the meat4 ,lamb and mutton must have some of the fat put aside1 as there is so much on these meats that they are otherwise very gross4 ,irish ,stew4 ,about two pounds of the neck of mutton1 four onions1 six large potatoes1 salt1 pepper1 three pints of water and two table-spoonfuls of flour4 ,cut the mutton in handsome pieces4 ,put about half the fat in the stew-pan1 with the onions1 and stir for eight or ten minutes over a hot fire2 then put in the meat1 which sprinkle with the flour1 salt and pepper4 ,stir ten minutes1 and add the water1 boiling4 ,set for one hour where it will simmer2 then add the potatoes1 peeled1 and cut in quarters4 ,simmer an hour longer1 and serve4 ,you can cook dumplings with this dish1 if you choose4 ,they are a great addition to all kinds of stews and ragouts4 ,toad in the ,hole4 ,this is an ,english dish1 and a good one1 despite the unpleasant name4 ,one pound of round steak1 one pint of milk1 one cupful of flour1 one egg1 and salt and pepper4 ,cut the steak into dice4 ,beat the egg very light2 add milk to it1 and then half a teaspoonful of salt4 ,pour upon the flour1 gradually1 beating very light and smooth4 ,butter a two- quart dish1 and in it put the meat4 ,season well1 and pour over it the batter4 ,bake an hour in a moderate oven4 ,serve hot4 ,this dish can be made with mutton and lamb in place of steak4 ,scotch ,roll4 ,remove the tough skin from about five pounds of the flank of beef4 ,a portion of the meat will be found thicker than the rest4 ,with a sharp knife1 cut a thin layer from the thick part1 and lay upon the thin4 ,mix together three table-spoonfuls of salt1 one of sugar1 half a teaspoonful of pepper1 one-eighth of a teaspoonful of clove and one teaspoonful of summer savory4 ,sprinkle this over the meat1 and then sprinkle with three table-spoonfuls of vinegar4 ,roll up1 and tie with twine4 ,put away in a cold place for twelve hours ,when it has stood this time1 place in a stew-pan1 with boiling water to cover1 and simmer gently for three hours and a half4 ,mix four heaping table- spoonfuls of flour with half a cupful of cold water1 and stir into the gravy4 ,season to taste with salt and pepper4 ,simmer half an hour longer4 ,this dish is good hot or cold4 ,,poultry ,,and ,,game4 ,to ,clean and ,truss ,poultry4 ,first singe1 by holding the bird over a blazing paper4 ,it is best to do this over the open stove1 when all the particles of burnt paper will fall into the fire4 ,next open the vent and draw out the internal organs1 if this has not been done at the butcher's4 ,be careful not to break the gall bladder4 ,wash quickly in one water4 ,if there are large black pin-feathers1 take out what you can with the point of a knife1 7it is impossible to get out all74 ,cut the oil bag from the tail4 ,be sure that you have taken out every part of the wind-pipe1 the lights and crop4 ,turn the skin back1 and cut the neck quite short4 ,fill the crop with dressing1 and put some in the body also4 ,with a short skewer1 fasten the legs together at the joint where the feet were cut off4 ,be careful1 in cutting off the feet of game or poultry1 to cut in the joint4 ,if you cut above1 the ligaments that hold the flesh and bones together will be severed1 and in cooking1 the meat will shrink1 leaving a bare1 unsightly bone4 ,besides1 you will have nothing to hold the skewer1 if the ligaments are cut off4 ,run the skewer into the bone of the tail1 and tie firmly with a long piece of twine4 ,now take a longer skewer1 and run through the two wings1 fastening them firmly to the sides of the bird4 ,with another short skewer1 fasten the skin of the neck on to the back-bone4 ,place the bird on its breast1 and draw the strings1 with which the legs were tied1 around the skewers in the wings and neck2 pass them across the back three times1 and tie very tightly4 ,by following these directions1 you will have the bird in good shape1 and all the strings on the back1 so that you will avoid breaking the handsome crust that always forms on properly basted and roasted poultry4 ,when cooked1 first cut the strings1 then draw out the skewers4 ,the fat that comes from the vent and the gizzard of chickens1 should be tried out immediately and put away for shortening and frying4 ,that of geese1 turkeys and ducks is of too strong a flavor to be nice in cookery4 ,to clean the giblets3 ,cut the gall-bag from the lobe of the liver1 cutting a little of the liver with it1 so as not to cut into the bag4 ,press the heart between the finger and thumb1 to extract all the blood4 ,with a sharp knife1 cut lightly around the gizzard1 and draw off the outer coat1 leaving the lining coat whole4 ,if you cannot do that 7and it does require practice71 cut in two1 and after removing the filling1 take out the lining4 ,when the poultry is to be boiled1 and is stuffed1 the vent must be sewed with mending cotton or soft twine4 ,unless the bird is full of dressing1 this will not be necessary in roasting4 ,fowl and ,pork4 ,clean and truss1 pin in the floured cloth and put into water in which one pound of rather lean pork has been boiling three hours4 ,the time of cooking depends upon the age of the fowl4 ,if they are not more than a year old an hour and a half will be enough1 but if very old they may need three hours4 ,the quantity of pork given is for only a pair of fowl1 and more must be used if a large number of birds be cooked4 ,serve with egg sauce4 ,the liquor should be saved for soups4 ,boiled ,fowl with ,macaroni4 ,break twelve sticks of macaroni in pieces about two inches long2 throw them into one quart of boiling water1 add a table-spoonful of salt and half a table-spoonful of pepper4 ,boil rapidly for twelve minutes2 then take up1 and drain off all the water4 ,season with one table-spoonful of butter and one teaspoonful of salt4 ,after the fowl have been singed and cleaned1 stuff with the macaroni4 ,truss them1 and then pin in a floured cloth and plunge into enough boiling water to cover them4 ,boil rapidly for fifteen minutes2 then set back where they will just simmer for from one and a half to two and a half hours4 ,the time of cooking depends upon the age of the birds4 ,serve with an egg or ,bechamel sauce4 ,the quantity of macaroni given is for two fowl4 ,plain boiled macaroni should be served with this dish4 ,boiled ,turkey with ,celery4 ,chop half a head of celery very fine4 ,mix with it one quart of bread crumbs1 two scant table-spoonfuls of salt1 half a teaspoonful of pepper1 two heaping table-spoonfuls of butter and two eggs4 ,stuff the turkey with this2 sew up and truss4 ,wring a large square of white cotton cloth out of cold water1 and dredge it thickly with flour4 ,pin the turkey in this1 and plunge into boiling water4 ,let it boil rapidly for fifteen minutes2 then set back where it will simmer4 ,allow three hours for a turkey weighing nine pounds1 and twelve minutes for every additional pound4 ,serve with celery sauce4 ,the stuffing may be made the same as above1 only substitute oysters for celery1 and serve with oyster sauce4 ,boiled ,turkey4 ,clean and truss the same as for roasting4 ,rub into it two spoonfuls of salt1 and put into boiling water to cover4 ,simmer gently three hours1 if it weighs nine or ten pounds1 and is tender4 ,if old and tough it will take longer4 ,serve with oyster1 celery or egg sauce4 ,pour some of the sauce over the turkey1 and serve the rest in a gravy boat4 ,roast ,turkey4 ,proceed the same with a turkey as with a chicken1 allowing one hour and three-quarters for a turkey weighing eight pounds1 and ten minutes for every additional pound4 ,roast ,turkey with ,chestnut ,stuffing and ,sauce4 ,clean the turkey1 and lard the breast4 ,throw fifty large chestnuts into boiling water for a few minutes2 then take them up1 and rub off the thin1 dark skin4 ,cover them with boiling water1 and simmer for one hour2 take them up1 and mash fine4 ,chop one pound of veal and half a pound of salt pork very fine4 ,add half of the chestnuts to this1 and add1 also1 half a teaspoonful of pepper1 two table-spoonfuls of salt and one cupful of stock or water4 ,stuff the turkey with this4 ,truss1 and roast as already directed4 ,serve with a chestnut sauce4 ,the remaining half of the chestnuts are for this sauce4 ,boned ,turkey4 ,get a turkey that has not been frozen 7freezing makes it tear easily74 ,see that every part is whole2 one with a little break in the skin will not do4 ,cut off the legs1 in the joints1 and the tips of the wings4 ,do not draw the bird4 ,place it on its breast1 and with a small1 sharp boning knife1 cut in a straight line through to the bone1 from the neck down to that part of the bird where there is but little flesh1 where it is all skin and fat4 ,begin at the neck1 and run the knife between the flesh and the bones until you come to the wing4 ,then cut the ligaments that hold the bones together and the tendons that hold the flesh to the bones4 ,with the thumb and fore-finger1 press the flesh from the smooth bone4 ,when you come to the joint1 carefully separate the ligaments and remove the bone4 ,do not try to take the bone from the next joint1 as that is not in the way when carving1 and it gives a more natural shape to the bird4 ,now begin at the wish-bone1 and when that is free from the flesh1 run the knife between the sides and the flesh1 always using the fingers to press the meat from the smooth bones1 as1 for instance1 the breast-bone and lower part of the sides4 ,work around the legs the same as you did around the wings1 always using great care at the joints not to cut the skin4 ,drawing out the leg bones turns that part of the bird inside out4 ,turn the bird over1 and proceed in the same manner with the other side4 ,when all is detached1 carefully draw the skin from the breast-bone2 then run the knife between the fat and bone at the rump1 leaving the small bone in the extreme end1 as it holds the skewers4 ,carefully remove the flesh from the skeleton1 and turn it right side out again4 ,rub into it two table-spoonfuls of salt and a little pepper1 and fill with dressing4 ,sew up the back and neck and then the vent4 ,truss the same as if not boned4 ,take a strong piece of cotton cloth and pin the bird firmly in it1 drawing very tight at the legs1 as this is the broadest place1 and the shape will not be good unless this precaution be taken4 ,steam three hours1 and then place on a buttered tin sheet1 which put in a baking pan4 ,baste well with butter1 pepper1 salt and flour4 ,roast one hour1 basting every ten minutes1 and twice with stock4 ,when cold1 remove the skewers and strings1 and garnish with aspic jelly1 cooked beets and parsley4 ,to carve3 ,first cut off the wings1 then about two thick slices from the neck1 where it will be quite fat1 and then cut in thin slices4 ,serve jelly with each plate4 ,filling for a turkey weighing eight pounds3 ,the flesh of one chicken weighing four pounds1 one pound of clear veal1 half a pound of clear salt pork1 one small capful of cracker crumbs1 two eggs1 one cupful of broth1 two and a half table-spoonfuls of salt1 half a teaspoonful of pepper1 one teaspoonful of summer savory1 one of sweet majoram1 one of thyme1 half a spoonful of sage1 and1 if you like1 one table-spoonful of capers1 one quart of oysters and two table-spoonfuls of onion juice4 ,have the meat uncooked and free from any tough pieces4 ,chop very fine4 ,add seasoning1 crackers1 etc41 mix thoroughly1 and use4 ,if oysters are used1 half a pound of the veal must be omitted4 ,where one cannot eat veal1 use chicken instead4 ,veal is recommended for its cheapness4 ,why people choose boned turkey instead of a plain roast turkey or chicken1 is not plain1 for the flavor is not so good2 but at the times and places where boned birds are used1 it is a very appropriate dish4 ,that is1 at suppers1 lunches and parties1 where the guests are served standing1 it is impracticable to provide anything that cannot be broken with a fork or spoon2 therefore1 the advantage of a boned turkey1 chicken1 or bird1 is apparent4 ,one turkey weighing eight pounds before being boned1 will serve thirty persons at a party1 if there are1 also1 say oysters1 rolls1 coffee1 ices1 cake and cream4 ,if the supper is very elaborate the turkey will answer for one of the dishes for a hundred or more persons4 ,if nothing more were gained in the boning of a bird1 the knowledge of the anatomy and the help this will give in carving1 pay to bone two or three chickens4 ,it is advisable to bone at least two fowls before trying a turkey1 for if you spoil them there is nothing lost1 as they make a stew or soup4 ,aspic jelly3 ,one and a half pints of clear stock--beef if for amber jelly1 and chicken or veal if for white2 half a box of gelatine1 the white of one egg1 half a cupful of cold water1 two cloves1 one large slice of onion1 twelve pepper-corns1 one stalk of celery1 salt4 ,soak gelatine two hours in the cold water4 ,then put on with other ingredients1 the white of the egg being beaten with one spoonful of the cold stock4 ,let come to a boil1 and set back where it will just simmer for twenty minutes4 ,strain through a napkin1 turn into a mould or shallow dish1 and put away to harden4 ,the jelly can be made with the bones of the turkey and chicken1 by washing them1 covering with cold water and boiling down to about three pints2 by then straining and setting away to cool1 and in the morning skimming off all the fat and turning off the clear stock4 ,the bones may1 instead1 be used for a soup4 ,roast ,goose4 ,stuff the goose with a potato dressing made in the following manner3 ,six potatoes1 boiled1 pared and mashed fine and light2 one table- spoonful of salt1 one teaspoonful of pepper1 one spoonful of sage1 two table-spoonfuls of onion juice1 two of butter4 ,truss1 and dredge well with salt1 pepper and flour4 ,roast before the fire 7if weighing eight pounds7 one hour and a half2 in the oven1 one hour and a quarter4 ,make gravy the same as for turkey4 ,no butter is required for goose1 it is so fat4 ,serve with apple sauce4 ,many people boil the goose half an hour before roasting1 to take away the strong flavor4 ,why not have something else if you do not like the real flavor of the goose8 ,roast ,duck4 ,ducks1 to be good1 must be cooked rare3 for this reason it is best not to stuff4 ,if1 however1 you do stuff them1 use the goose dressing1 and have it very hot4 ,the better way is to cut an onion in two1 and put into the body of the bird2 then truss1 and dredge with salt1 pepper and flour1 and roast1 if before the fire1 forty minutes1 and if in the oven1 thirty minutes4 ,the fire must be very hot if the duck be roasted in the kitchen1 and if in the oven1 this must be a quick one4 ,serve with currant jelly and a sauce made the same as for turkey4 ,roast ,chicken4 ,clean the chicken1 and stuff the breast and part of the body with dressing made as follows3 ,for a pair of chickens weighing between seven and eight pounds1 take one quart of stale bread 7being sure not to have any hard pieces71 and break up in very fine crumbs4 ,add a table-spoonful of salt1 a scant teaspoonful of pepper1 a teaspoonful of chopped parsley1 half a teaspoonful of powdered sage1 one of summer savory and a scant half cupful of butter4 ,mix well together4 ,this gives a rich dressing that will separate like rice when served4 ,now truss the chickens1 and dredge well with salt4 ,take soft butter in the hand1 and rub thickly over the chicken2 then dredge rather thickly with flour4 ,place on the side1 on the meat rack1 and put into a hot oven for a few moments1 that the flour in the bottom of the pan may brown4 ,when it is browned1 put in water enough to cover the pan4 ,baste every fifteen minutes with the gravy in the pan1 and dredge with salt1 pepper and flour4 ,when one side is browned1 turn1 and brown the other4 ,the last position in which the chicken should bake is on its back1 that the breast may be nicely frothed and browned4 ,the last basting is on the breast1 and should be done with soft butter1 and the breast should be dredged with flour4 ,putting the butter on the chicken at first1 and then covering with flour1 makes a paste1 which keeps the juices in the chicken1 and also supplies a certain amount of rich basting that is absorbed into the meat4 ,it really does not take as much butter to baste poultry or game in this manner as by the old method of putting it on with a spoon after the bird began to cook4 ,the water in the pan must often be renewed2 and always be careful not to get in too much at a time4 ,it will take an hour and a quarter to cook a pair of chickens1 each weighing between three and a half and four pounds2 anything larger1 an hour and a half4 ,a sure sign that they are done is the readiness of joints to separate from the body4 ,if the chickens are roasted in the tin-kitchen1 before the fire1 it will take a quarter of an hour longer than in the oven4 ,gravy for chickens3 ,wash the hearts1 livers1 gizzards and necks and put on to boil in three pints of water2 boil down to one pint4 ,take them all up4 ,put the liver on a plate1 and mash fine with the back of the spoon2 return it to the water in which it was boiled4 ,mix two table-spoonfuls of flour with half a cupful of cold water4 ,stir into the gravy1 season well with salt and pepper1 and set back where it will simmer1 for twenty minutes4 ,take up the chickens1 and take the meat rack out of the pan4 ,then tip the pan to one side1 to bring all the gravy together4 ,skim off the fat4 ,place the pan on top of the stove and turn into it one cupful of water4 ,let this boil up1 in the meantime scraping everything from the sides and bottom of the pan4 ,turn this into the made gravy1 and let it all boil together while you are removing the skewers and strings from the chickens4 ,chicken la ,matelote4 ,cut up an uncooked chicken4 ,rub in butter and flour1 and brown in an oven4 ,fry in four table-spoonfuls of chicken fat or butter1 for about twenty minutes1 a small carrot1 onion and parsnip1 all cut into dice4 ,when the chicken is browned1 put it in a stew-pan with the cooked vegetables and one quart of white stock4 ,then into the fat in which the vegetables were fried1 put two table-spoonfuls of flour1 and cook until brown4 ,stir this in with the chicken4 ,add the liver1 mashed fine1 one table-spoonful of capers and salt and pepper to taste4 ,cook very gently three-quarters of an hour2 then add one-fourth of a pound of mushrooms1 cut in small pieces4 ,cook fifteen minutes longer4 ,serve with a border of boiled macaroni1 mashed potatoes or rice4 ,chicken la ,reine4 ,clean1 stuff and truss a pair of chickens1 as for roasting4 ,dredge well with salt1 pepper and flour4 ,cut a quarter of a pound of pork in slices1 and put part on the bottom of a deep stew-pan with two slices of carrot and one large onion1 cut fine4 ,stir over the fire until they begin to color2 then put in the chickens1 and lay the remainder of the pork over them4 ,place the stew-pan in a hot oven for twenty minutes2 then add white stock to half cover the chicken 7about two quarts71 and a bouquet of sweet herbs4 ,dredge well with flour4 ,cover the pan and return to the oven4 ,baste about every fifteen minutes1 and after cooking one hour1 turn over the chickens4 ,cook1 in all1 two hours4 ,serve with ,hollandaise sauce or with the sauce in which the chickens were cooked1 it being strained over them4 ,chicken la ,tartare4 ,singe the chicken1 and split down the back4 ,wipe thoroughly with a damp cloth4 ,dredge well with salt and pepper1 cover thickly with softened butter1 and dredge thickly on both sides with fine1 dry bread crumbs4 ,place in a baking pan1 the inside down1 and cook in a very hot oven thirty minutes1 taking care not to bum4 ,serve with ,tartare sauce4 ,broiled ,chicken4 ,singe the chicken1 and split down the back1 if not already prepared2 and wipe with a damp cloth4 ,never wash it4 ,season well with salt and pepper4 ,take some soft butter in the right hand and rub over the bird1 letting the greater part go on the breast and legs4 ,dredge with flour4 ,put in the double broiler1 and broil over a moderate fire1 having the breast turned to the heat at first4 ,when the chicken is a nice brown1 which will be in about fifteen minutes1 place in a pan and put into a moderate oven for twelve minutes4 ,place on a hot dish1 season1 with salt1 pepper and butter1 and serve immediately4 ,this rule is for a chicken weighing about two and a half pounds4 ,the chicken is improved by serving with matre d' htel butter or ,tartare sauce4 ,chicken ,stew with ,dumplings4 ,one chicken or fowl1 weighing about three pounds2 one table-spoonful of butter1 three of flour1 one large onion1 three slices of carrot1 three of turnip1 three pints of boiling water and salt and pepper4 ,cut the chicken in slices suitable for serving4 ,wash1 and put in a deep stew-pan1 add the water1 and set on to boil4 ,put the carrot1 turnip and onion1 cut fine1 in a sauce-pan1 with the butter1 and cook slowly half an hour1 stirring often2 then take up the vegetables in a strainer1 place the strainer in the stew-pan with the chicken1 and dip some of the water into it4 ,mash the vegetables with the back of a spoon1 and rub as much as possible through the strainer4 ,now skim two spoonfuls of chicken fat from the water1 and put in the pan in which the vegetables were cooked4 ,when boiling hot1 add the three table- spoonfuls of flour4 ,stir over the fire until a dark brown2 then stir it in with the chicken1 and simmer until tender4 ,season well with pepper and salt4 ,the stew should only simmer all the while it is cooking4 ,it must not boil hard4 ,about two hours will be needed to cook a year old chicken4 ,twelve minutes before serving draw the stew-pan forward1 and boil up2 then put in the dumplings1 and cook ten minutes4 ,take them up1 and keep in the heater while you are dishing the chicken into the centre of the platter4 ,afterwards1 place the dumplings around the edge4 ,this is a very nice and economical dish1 if pains are taken in preparing4 ,one stewed chicken will go farther than two roasted4 ,larded ,grouse4 ,clean and wash the grouse4 ,lard the breast and legs4 ,run a small skewer into the legs and through the tail4 ,tie firmly with twine4 ,dredge with salt1 and rub the breast with soft butter2 then dredge thickly with flour4 ,put into a quick oven4 ,if to be very rare1 cook twenty minutes2 if wished better done1 thirty minutes4 ,the former time1 as a general thing1 suits gentlemen better1 but thirty minutes is preferred by ladies4 ,if the birds are cooked in a tin-kitchen1 it should be for thirty or thirty-five minutes4 ,when done1 place on a hot dish1 on which has been spread bread sauce4 ,sprinkle fried crumbs over both grouse and sauce4 ,garnish with parsley4 ,the grouse may1 instead1 be served on a hot dish1 with the parsley garnish1 and the sauce and crumbs served in separate dishes4 ,the first method is the better1 however1 as you get in the sauce all the gravy that comes from the birds4 ,larded ,partridges4 ,partridges are cooked and served the same as grouse4 ,larded ,quail4 ,the directions for cooking and serving are the same as those for grouse1 only that quails cook in fifteen minutes4 ,all dry-meated birds are cooked in this way4 ,the question is sometimes asked1 ,should ducks be larded8 ,larding is to give richness to a dry meat that does not have fat enough of its own2 therefore1 meats like goose1 duck and mutton are not improved by larding4 ,broiled ,quail4 ,split the quail down the back4 ,wipe with a damp towel4 ,season with salt and pepper1 rub thickly with soft butter1 and dredge with flour4 ,broil ten minutes over clear coals4 ,serve on hot buttered toast1 garnishing with parsley4 ,broiled ,pigeons4 ,prepare1 cook and serve the same as quail ,they should be young for broiling1 squabs being the best4 ,broiled ,small ,birds4 ,all small birds can be broiled according to the directions for quail1 remembering that for extremely small ones it takes a very bright fire4 ,as the birds should be only browned1 the time required is very brief4 ,small ,birds1 ,roasted4 ,clean1 by washing quickly in one water after they have been drawn4 ,season with salt and pepper4 ,cut slices of salt pork very thin1 and with small skewers1 fasten a slice around each bird4 ,run a long skewer through the necks of six or eight1 and rest it on a shallow baking-pan4 ,when all the birds are arranged1 put into a hot oven for twelve minutes1 or before a hot fire for a quarter of an hour4 ,serve on toast4 ,potted ,pigeons4 ,clean and wash one dozen pigeons4 ,stand them on their necks in a deep earthen or porcelain pot1 and turn on them a pint of vinegar4 ,cut three large onions in twelve pieces1 and place a piece on each pigeon4 ,cover the pot1 and let it stand all night ,in the morning take out the pigeons1 and throw away the onions and vinegar4 ,fry1 in a deep stew- pan1 six slices of fat pork1 and when browned1 take them up1 and in the fat put six onions1 sliced fine4 ,on these put the pigeons1 having first trussed them1 and dredge well with salt pepper and flour4 ,cover1 and cook slowly for forty-five minutes1 stirring occasionally2 then add two quarts of boiling water1 and simmer gently two hours4 ,mix four heaping table-spoonfuls of flour with a cupful of cold water1 and stir in with the pigeons4 ,taste to see if there is enough seasoning1 and if there is not1 add more4 ,cook half an hour longer4 ,serve with a garnish of rice or riced potatoes4 ,more or less onion can be used2 and1 if you like it so1 spice the gravy slightly4 ,pigeons in ,jelly4 ,wash and truss one dozen pigeons4 ,put them in a kettle with four pounds of the shank of veal1 six cloves1 twenty-five pepper-corns1 an onion that has been fried in one spoonful of butter1 one stalk of celery1 a bouquet of sweet herbs and four and a half quarts of water4 ,have the veal shank broken in small pieces4 ,as soon as the contents of the kettle come to a boil1 skim carefully1 and set for three hours where they will just simmer4 ,after they have been cooking one hour1 add two table-spoonfuls of salt4 ,when the pigeons are done1 take them up1 being careful not to break them1 and remove the strings4 ,draw the kettle forward1 where it will boil rapidly1 and keep there for forty minutes2 then strain the liquor through a napkin1 and taste to see if seasoned enough4 ,the water should have boiled down to two and a half quarts4 ,have two moulds that will each hold six pigeons4 ,put a thin layer of the jelly in these1 and set on ice to harden4 ,when hard1 arrange the pigeons in them1 and cover with the jelly1 which must be cold1 but liquid4 ,place in the ice chest for six or1 better still1 twelve hours4 ,there should be only one layer of the pigeons in the mould4 ,to serve3 ,dip the mould in a basin of warm water for one minute1 and turn on a cold dish4 ,garnish with pickled beets and parsley4 ,a ,tartare sauce can be served with this dish4 ,if squabs are used1 two hours will cook them4 ,all small birds1 as well as partridge1 grouse1 etc41 can be prepared in the same manner4 ,remember that the birds must be cooked tender1 and that the liquor must be so reduced that it will become jellied4 ,roast ,rabbit4 ,first make a stuffing of a pound of veal and a quarter of a pound of pork1 simmered two hours in water to cover2 four crackers1 rolled fine2 a table-spoonful of salt1 a scant teaspoonful of pepper1 a teaspoonful of summer savory1 a large table-spoonful of butter and one and a quarter cupfuls of the broth in which the veal and pork were cooked4 ,chop the meat fine1 add the other ingredients1 and put on the fire to heat4 ,cut off the rabbit's head1 open the vent1 and draw4 ,wash clean1 and season with salt and pepper4 ,stuff while the dressing is hot1 and sew up the opening4 ,put the rabbit on its knees1 and skewer in that position4 ,rub thickly with butter1 dredge with flour1 and put in the baking pan1 the bottom of which should be covered with hot water4 ,bake half an hour in a quick oven1 basting frequently4 ,serve with a border of mashed potatoes1 and pour the gravy over the rabbit4 ,curry of ,rabbit4 ,cut the rabbit in small pieces4 ,wash1 and cook the same as chicken curry4 ,saddle of ,venison4 ,carefully scrape off the hair1 and wipe with a damp towel2 ,season well with salt and pepper1 and roll up and skewer together4 ,rub thickly with soft butter and dredge thickly with flour4 ,roast for an hour before a clear fire or in a hot oven1 basting frequently4 ,when half done1 if you choose1 baste with a few spoonfuls of claret4 ,or1 you can have one row of larding on each side of the back-bone4 ,this gives a particularly nice flavor4 ,to make the gravy3 ,pour off all the fat from the baking pan1 and put in the pan a cupful of boiling water4 ,stir from the sides and bottom1 and set back where it will keep hot4 ,in a small frying-pan put one table-spoonful of butter1 a small slice of onion1 six pepper-corns and four whole cloves4 ,cook until the onion is browned1 and then add a generous teaspoonful of flour4 ,stir until this is browned2 then1 gradually1 add the gravy in the pan4 ,boil one minute4 ,strain1 and add half a teaspoonful of lemon juice and three table-spoonfuls of currant jelly4 ,serve both venison and gravy very hot4 ,the time given is for a saddle weighing between ten and twelve pounds4 ,all the dishes and plates for serving must be hot4 ,venison is cooked in almost the same manner as beef1 always remembering that it must be served rare and hot4 ,roast ,leg of ,venison4 ,draw the dry skin from the meat1 and wipe with a damp towel4 ,make a paste with one quart of flour and a generous pint of cold water4 ,cover the venison with this1 and place before a hot fire1 if to be roasted in the tin kitchen1 or else in a very hot oven4 ,as the paste browns1 baste it frequently with the gravy in the pan4 ,when it has been cooking one hour and a half1 take off the paste1 cover with butter1 and dredge thickly with flour4 ,cook one hour longer1 basting frequently with butter1 salt and flour4 ,make the gravy the same as for a saddle of venison1 or serve with game sauce4 ,the time given is for a leg weighing about fifteen pounds4 ,,entrees4 ,fillet of ,beef1 ,larded4 ,the true fillet is the tenderloin1 although sometimes one will see a rib roast1 boned and rolled1 called a fillet4 ,a short fillet1 weighing from two and a half to three pounds 7the average weight from a very large rump71 will suffice for ten persons at a dinner where this is served as one course2 and if a larger quantity is wanted a great saving will still be made if two short fillets are used4 ,they cost about two dollars1 while a large one1 weighing the same amount1 would cost five dollars1 ,fillet of beef is one of the simplest1 safest and most satisfactory dishes that a lady can prepare for either her own family or guests4 ,after a single trial she will think no more of it than of broiling a beef steak4 ,first1 remove from the fillet1 with a sharp knife1 every shred of muscle1 ligament and thin1 tough skin4 ,if it is not then of a good round shape1 skewer it into shape4 ,draw a line through the centre1 and lard with two rows of pork1 having them meet at this line4 ,dredge well with salt1 pepper and flour1 and put1 without water1 in a very small pan4 ,place in a hot oven for thirty minutes4 ,let it be in the lower part of the oven the first ten minutes1 then place on the upper grate4 ,serve with mushroom1 ,hollandaise or tomato sauce1 or with potato balls4 ,if with sauce1 this should be poured around the fillet1 the time given cooks a fillet of any size1 the shape being such that it will take half an hour for either two or six pounds4 ,save the fat trimmed from the fillet for frying1 and the lean part for soup stock4 ,fillet of ,beef la ,hollandaise4 ,trim and cut the short fillet into slices about half an inch thick4 ,season these well with salt1 and then lay in a pan with six table- spoonfuls of butter1 just warm enough to be oily4 ,squeeze the juice of a quarter of a lemon over them4 ,let them stand one hour2 then dip lightly in flour1 place in the double broiler1 and cook for six minutes over a very bright fire4 ,have a mound of mashed potatoes in the centre of a hot dish1 and rest the slices against this4 ,pour a ,hollandaise sauce around4 ,garnish with parsley4 ,fillet of ,beef l',allemand4 ,trim the fillet and skewer it into a good shape4 ,season well with pepper and salt4 ,have one egg and half a teaspoonful of sugar well beaten together2 roll the fillet in this and then in bread crumbs4 ,bake in the oven for thirty minutes4 ,serve with ,allemand sauce poured around it4 ,fillet of ,beef in ,jelly4 ,trim a short fillet1 and cut a deep incision in the side1 being careful not to go through to the other side or the ends4 ,fill this with one cupful of veal1 prepared as for quenelles1 and the whites of three hard-boiled eggs1 cut into rings4 ,sew up the openings1 and bind the fillet into good shape with broad bands of cotton cloth4 ,put in a deep stew-pan two slices of ham and two of pork1 and place the fillet on them2 then put in two calf's feet1 two stalks of celery and two quarts of clear stock4 ,simmer gently two hours and a half4 ,take up the fillet1 and set away to cool4 ,strain the stock1 and set away to harden4 ,when hard1 scrape of every particle of fat1 and put on the fire in a clean sauce-pan1 with half a slice of onion and the whites of two eggs1 beaten with four table-spoonfuls of cold water4 ,when this boils1 season well with salt1 and set back where it will just simmer for half an hour2 then strain through a napkin4 ,pour a little of the jelly into a two-quart charlotte russe mould 7half an inch deep71 and set on the ice to harden4 ,as soon as it is hard1 decorate with the egg rings4 ,add about three spoonfuls of the liquid jelly1 to set the eggs4 ,when hard1 add enough jelly to cover the eggs1 and when this is also hard1 trim the ends of the fillet1 and draw out the thread4 ,place in the centre of the mould1 and cover with the remainder of the jelly4 ,if the fillet floats1 place a slight weight on it4 ,set in the ice chest to harden4 ,when ready to serve1 place the mould in a pan of warm water for half a minute1 and then turn out the fillet gently upon a dish4 ,garnish with a circle of egg rings1 each of which has a stoned olive in the centre4 ,put here and there a sprig of parsley4 ,alamode ,beef4 ,six pounds of the upper part1 or of the vein1 of the round of beef1 half a pound of fat salt pork1 three table-spoonfuls of butter1 two onions1 half a carrot1 half a turnip1 two table-spoonfuls of vinegar1 one of lemon juice1 one heaping table-spoonful of salt1 half a teaspoonful of pepper1 two cloves1 six allspice1 a small piece of stick cinnamon1 a bouquet of sweet herbs1 two scant quarts of boiling water and four table-spoonfuls of flour4 ,cut the pork in thick strips-- as long as the meat is thick1 and1 with a large larding needle 7which comes for this purpose71 draw these through the meat4 ,if you do not have the large needle1 make the holes with the boning knife or the carving steel1 and press the pork through with the fingers4 ,put the butter in a six-quart stew-pan1 and when it melts1 add the vegetables1 cut fine4 ,let them cook five minutes1 stirring all the while4 ,put in the meat1 which has been well dredged with the flour2 brown on one aide1 and then turn1 and brown the other4 ,add one quart of the water2 stir well1 and then add the other1 with the spice1 herbs1 vinegar1 salt and pepper4 ,cover tightly1 and simmer gently four hours4 ,add the lemon juice4 ,taste the gravy1 and1 if necessary1 add more salt and pepper4 ,let it cook twenty minutes longer4 ,take up the meat1 and draw the stew-pan forward1 where it will boil rapidly1 for ten or fifteen minutes1 having first skimmed off all the fat4 ,strain the gravy on the beef1 and serve4 ,this dish may be garnished with1 potato balls or button onions4 ,macaronied ,beef4 ,six pounds of beef from the upper part of the round or the vein1 a quarter of a pound of macaroni 7twelve sticks71 half a cupful of butter1 four large onions1 one quart of peeled and sliced tomatoes1 or a quart can of the vegetable2 two heaping table-spoonfuls of flour1 salt1 pepper and two cloves4 ,make holes in the beef with the large larding needle or the steel1 and press the macaroni into them4 ,season with salt and pepper4 ,put the butter and the onions1 which have been peeled and cut fine1 in a six-quart stew-pan1 and stir over the fire until a golden brown2 then put in the meat1 first drawing the onions aside4 ,dredge with the flour1 and spread the top of the meat with the fried onions4 ,put in the spice and one quart of boiling water4 ,cover tightly1 and simmer slowly for three hours2 then add the tomato1 and cook one hour longer4 ,take up the meat1 and strain the gravy over it4 ,serve hot4 ,the tomato may be omitted if one pint more of water and an extra table-spoonful of flour are used instead4 ,always serve macaroni with this dish4 ,cannelon of ,beef4 ,one thin slice of the upper part of the round of beef4 ,cut off all the fat1 and so trim as to give the piece a regular shape4 ,put the trimmings in the chopping tray1 with a quarter of a pound of boiled salt pork and one pound of lean cooked ham4 ,chop very fine2 then add a speck of cayenne1 one teaspoonful of mixed mustard1 one of onion juice1 one table-spoonful of lemon juice and three eggs4 ,season the beef with salt and pepper4 ,spread the mixture over it1 and roll up4 ,tie with twine1 being careful not to draw too tightly4 ,have six slices of fat pork fried in the braising pan4 ,cut two onions1 two slices of carrot1 and two of turnip into this1 and stir for two minutes over the fire4 ,roll the cannelon in a plate of flour1 and put it in the braising pan with the pork and vegetables4 ,brown slightly on all sides2 then add one quart of boiling water1 and place in the oven4 ,cook three hours1 basting every fifteen minutes4 ,when it has been cooking two hours1 add half a cupful of canned tomatoes or two fresh ones4 ,taste to see if the gravy is seasoned enough2 if it is not1 add seasoning4 ,the constant dredging with flour will thicken the gravy sufficiently4 ,slide the cake turner under the beef1 and lift carefully on to a hot dish4 ,cut the string in three or four places with a sharp knife1 and gently draw it away from the meat4 ,skim off all the fat4 ,strain the gravy through a fine sieve on to the meat4 ,garnish with a border of toast or riced potatoes4 ,cut in thin slices with a sharp knife4 ,cannelon of ,beef1 ,no4 #b4 ,two pounds of the round of beef1 the rind of half a lemon1 three sprigs of parsley1 one teaspoonful of salt1 barely one-fourth of a teaspoonful of pepper1 a quarter of a nutmeg1 two table-spoonfuls of melted butter1 one raw egg and half a teaspoonful of onion juice4 ,chop meat1 parsley and lemon rind very fine4 ,add other ingredients1 and mix thoroughly4 ,shape1 into a roll1 about three inches in diameter and six in length4 ,roll in buttered paper1 and bake thirty minutes1 basting with butter and water4 ,when cooked1 place on a hot dish1 gently unroll from the paper1 and serve with ,flemish sauce poured over it4 ,you may serve tomato or mushroom sauce if you prefer either4 ,beef ,roulette4 ,have two pounds of the upper part of the round1 cut very thin4 ,mix together one cupful of finely-chopped ham1 two eggs1 one teaspoonful of mixed mustard1 a speck of cayenne and three table-spoonfuls of stock or water4 ,spread upon the beef1 which roll up firmly and tie with soft twine1 being careful not to draw too tightly1 for that would cut the meat as soon as it began to cook4 ,cover the roll with flour1 and fry brown in four table-spoonfuls of ham or pork fat4 ,put it in as small a sauce-pan as will hold it4 ,into the fat remaining in the pan put two finely-chopped onions1 and cook until a pale yellow2 then add two table-spoonfuls of flour1 and stir three minutes longer4 ,pour upon this one pint and a half of boiling water4 ,boil up once1 and pour over the roulette2 then add two cloves1 one-fourth of a teaspoonful of pepper and one heaping teaspoonful of salt4 ,cover the sauce-pan1 and set where it will simmer slowly for three hours4 ,after the first hour and a half1 turn the roulette over4 ,serve hot2 with the gravy strained over it4 ,it is also nice to serve cold for lunch or supper4 ,ham force- meat balls and parsley make a pretty garnish4 ,beef ,olives4 ,one and a half pounds of beef1 cut very thin4 ,trim off the edges and fat2 then cut in strips three inches wide and four long2 season well with salt and pepper4 ,chop fine the trimmings and the fat ,add three table-spoonfuls of powdered cracker1 one teaspoonful of sage and savory1 mixed1 one-fourth of a teaspoonful of pepper and two teaspoonfuls of salt4 ,mix very thoroughly and spread on the strips of beef4 ,roll them up1 and tie with twine4 ,when all are done1 roll in flour4 ,fry brown a quarter of a pound of pork4 ,take it out of the pan1 and put the olives in4 ,fry brown1 and put in a small sauce-pan that can be tightly covered4 ,in the fat remaining in the pan put one table- spoonful of flour1 and stir until perfectly smooth and brown2 then pour in1 gradually1 nearly a pint and a half of boiling water4 ,stir for two or three minutes1 season to taste with salt and pepper1 and pour over the olives4 ,cover the sauce-pan1 and let simmer two hours4 ,take up at the end of this time and cut the strings with a sharp knife4 ,place the olives in a row on a dish1 and pour the gravy over them4 ,veal ,olives4 ,these are made in the same manner1 except that a dressing1 like chicken dressing1 is made for them4 ,for one and a half pounds of veal take three crackers1 half a table-spoonful of butter1 half a teaspoonful of savory1 one-fourth of a teaspoonful of sage1 a teaspoonful of salt1 a very little pepper and an eighth of a cupful of water4 ,spread the strips with this1 and proceed as for beef olives4 ,fricandelles of ,veal4 ,two pounds of clear veal1 half a cupful of finely-chopped cooked ham1 one cupful of milk1 one cupful of bread crumbs1 the juice of half a lemon1 one table-spoonful of salt1 half a teaspoonful of pepper1 one cupful of butter1 a pint and a half of stock1 three table-spoonfuls of flour4 ,chop the veal fine4 ,cook the bread crumbs and milk until a smooth paste1 being careful not to burn4 ,add to the chopped veal and ham1 and when well mixed1 add the seasoning and four tablespoonfuls of the butter4 ,mix thoroughly1 and form into balls about the size of an egg4 ,have the yolks of three eggs well beaten1 and use to cover the balls4 ,fry these1 till a light brown1 in the remainder of the butter1 being very careful not to burn4 ,stir the three table-spoonfuls of flour into the butter that remains after the balls are fried4 ,stir until dark brown1 and then gradually stir the stock into it4 ,boil for two minutes4 ,taste to see if seasoned enough2 then add the balls1 and cook very slowly for one hour4 ,serve with a garnish of toast and lemon4 ,fricandelles can be made with chicken1 mutton1 lamb and beef1 the only change in the above directions being to omit the ham4 ,braised ,tongue4 ,wash a fresh beef tongue1 and1 with a trussing needle1 run a strong twine through the roots and end of it1 drawing tightly enough to have the end meet the roots2 then tie firmly4 ,cover with boiling water1 and boil gently for two hours2 then take up and drain4 ,put six table- spoonfuls of butter in the braising pan1 and when hot1 put in half a small carrot1 half a small turnip and two onions1 all cut fine4 ,cook five minutes1 stirring all the time1 and then draw to one side4 ,roll the tongue in flour1 and put in the pan4 ,as soon as browned on one side1 turn1 and brown the other4 ,add one quart of the water in which it was boiled1 a bouquet of sweet herbs1 one clove1 a small piece of cinnamon and salt and pepper4 ,cover1 and cook two hours in a slow oven1 basting often with the gravy in the pan1 and salt1 pepper and flour4 ,when it has been cooking an hour and a half1 add the juice of half a lemon to the gravy4 ,when done1 take up4 ,melt two table- spoonfuls of glaze1 and pour over the tongue4 ,place in the heater until the gravy is made4 ,mix one table-spoonful of corn-starch with a little cold water1 and stir into the boiling gravy1 of which there should be one pint4 ,boil one minute2 then strain1 and pour around the tongue4 ,garnish with parsley1 and serve4 ,fillets of ,tongue4 ,cut cold boiled tongue in pieces about four inches long1 two wide and half an inch thick4 ,dip in melted butter and in flour4 ,for eight fillets put two table-spoonfuls of butter in the frying-pan1 and when hot1 put in the tongue4 ,brown on both sides1 being careful not to burn4 ,take up1 and put one more spoonful of butter in the pan1 and then one heaping teaspoonful of flour4 ,stir until dark brown2 then add one cupful of stock1 half a teaspoonful of parsley and one table- spoonful of lemon juice1 or one tea-spoonful of vinegar4 ,let this boil up once1 and then pour it around the tongue1 which has been dished on thin strips of toast4 ,garnish with parsley1 and serve4 ,for a change1 a table-spoonful of chopped pickles1 or of capers1 can be stirred into the sauce the last moment4 ,escaloped ,tongue4 ,chop some cold tongue--not too fine1 and have for each pint one table- spoonful of onion juice1 one teaspoonful of chopped parsley1 one heaping teaspoonful of salt1 one teaspoonful of capers1 one cupful of bread crumbs1 half a cupful of stock and three table-spoonfuls of butter4 ,butter the escalop dish1 and cover the bottom with bread crumbs4 ,put in the tongue1 which has been mixed with the parsley1 salt1 pepper and capers1 and add the stock1 in which has been mixed the onion juice4 ,put part of the butter on the dish with the remainder of the bread crumbs1 and then bits of butter here and there4 ,bake twenty minutes1 and serve hot4 ,tongue in ,jelly4 ,boil and skin either a fresh or salt tongue4 ,when cold1 trim off the roots4 ,have one and a fourth quarts of aspic jelly in the liquid state4 ,cover the bottom of a two-quart mould about an inch deep with it1 and let it harden4 ,with a fancy vegetable cutter1 cut out leaves from cooked beets1 and garnish the bottom of the mould with them4 ,gently pour in three table-spoonfuls of jelly1 to set the vegetables4 ,when this is hard1 add jelly enough to cover the vegetables1 and let the whole get very hard4 ,then put in the tongue1 and about half a cupful of jelly1 which should be allowed to harden1 and so keep the meat in place when the remainder is added4 ,pour in the remainder of the jelly and set away to harden4 ,to serve3 ,dip the mould for a few moments in a pan of warm water1 and then gently turn on to a dish4 ,garnish with pickles and parsley4 ,pickled beet is especially nice4 ,lambs' ,tongues in ,jelly4 ,lambs' tongues are prepared the same as beef tongues4 ,three of four moulds1 each holding a little less than a pint1 will make enough for a small company1 one tongue being put in each mould4 ,the tongues can all be put on the same dish1 or on two1 if the table is long4 ,lambs' ,tongues1 ,stewed4 ,six tongues1 three heaping table-spoonfuls of butter1 one large onion1 two slices of carrot1 three slices of white turnip1 three table- spoonfuls of flour1 one of salt1 a little pepper1 one quart of stock or water and a bouquet of sweet herbs4 ,boil the tongues one hour and a half in clear water2 then take up1 cover with cold water1 and draw off the skins4 ,put the butter1 onion1 turnip and carrot in the stew-pan1 and cook slowly for fifteen minutes2 then add the flour1 and cook until brown1 stirring all the while4 ,stir the stock into this1 and when it boils up1 add the tongue1 salt1 pepper and herbs4 ,simmer gently for two hours4 ,cut the carrots1 turnips and potatoes into cubes4 ,boil the potatoes in salted water ten minutes1 and the carrots and turnips one hour4 ,place the tongues in the centre of a hot dish4 ,arrange the vegetables around them1 strain the gravy1 and pour over all4 ,garnish with parsley1 and serve4 ,stewed ,ox ,tails4 ,two ox tails1 three table-spoonfuls of butter1 two of flour1 one large onion1 half a small carrot1 three slices of turnip1 two stalks of celery1 two cloves1 a pint and a half of stock or water1 salt and pepper to taste4 ,divide the tails in pieces about four inches long4 ,cut the vegetables in small pieces4 ,let the butter get hot in the stew-pan2 then add the vegetables1 and when they begin to brown1 add the flour4 ,stir for two minutes4 ,put in the tails1 and add the seasoning and stock4 ,simmer gently three hours4 ,serve on a hot dish with gravy strained over them4 ,ox ,tails la ,tartare4 ,three ox tails1 two eggs1 one cupful of bread crumbs1 salt1 pepper1 one quart of stock1 a bouquet of sweet herbs4 ,cut the tails in four- inch pieces1 and put them on to boil with the stock and sweet herbs4 ,let them simmer two hours4 ,take up1 drain and cool4 ,when cold1 dip them in the beaten eggs and in bread crumbs4 ,fry in boiling fat till a golden brown4 ,have ,tartare sauce spread on the centre of a cold dish1 and arrange the ox tails on this4 ,garnish with parsley1 and serve4 ,haricot of ,ox ,tails4 ,three ox tails1 two carrots1 two onions1 two small white turnips1 three potatoes1 three table-spoonfuls of butter1 two of flour1 three pints of water and salt and pepper to taste4 ,cut the tails in pieces about four inches long4 ,cut the onions very fine1 and the carrots1 turnips and potatoes into large cubes4 ,put the butter1 meat and onion in the stew-pan and fry1 stirring all the time1 until the onions are a golden brown2 then add the flour1 and stir two minutes longer4 ,add the water1 and when it comes to a boil1 skim carefully4 ,set back where it will simmer4 ,when it has been cooking one hour1 add the carrots and turnips4 ,cook another hour1 and then add the salt1 pepper and potatoes4 ,simmer twenty minutes longer4 ,heap the vegetables in the centre of a hot dish1 and arrange the tails around them4 ,pour the gravy over all1 and serve4 ,ragout of ,mutton4 ,three pounds of any of the cheap parts of mutton1 six table-spoonfuls of butter1 three of flour1 twelve button onions1 or one of the common size2 one large white turnip1 cut into little cubes2 salt1 pepper1 one quart of water and a bouquet of sweet herbs4 ,cut the meat in small pieces4 ,put three table-spoonfuls each of butter and flour in the stew-pan1 and when hot and smooth1 add the meat4 ,stir until a rich brown1 and then add water1 and set where it will simmer4 ,put three table-spoonfuls of butter in a frying-pan1 and when hot1 put in the turnips and onions with a teaspoonful of flour4 ,stir all the time until a golden brown2 then drain1 and put with the meat4 ,simmer for an hour and a half4 ,garnish with rice1 toasted bread1 plain boiled macaroni or mashed potatoes4 ,small cubes of potato can be added half an hour before dishing4 ,serve very hot4 ,ragout of ,veal4 ,prepare the same as mutton1 using one table-spoonful more of butter1 and cooking an hour longer4 ,chicken ,pie4 ,one fowl weighing between four and five pounds1 half the rule for chopped paste 7see chopped paste71 three pints of water1 one-fourth of a teaspoonful of pepper1 one table-spoonful of salt 7these last two quantities may be increased if you like71 three table-spoonfuls of flour1 three of butter1 two eggs1 one table-spoonful of onion juice and a bouquet of sweet herbs4 ,clean the fowl1 and cut in pieces as for serving4 ,put it in a stew-pan with the hot water1 salt1 pepper and herbs4 ,when it comes to a boil1 skim1 and set back where it will simmer one hour and a half4 ,take up the chicken1 and place in a deep earthen pie dish4 ,draw the stew-pan forward where it will boil rapidly for fifteen minutes4 ,skim off the fat and take out the bouquet4 ,put the butter in a frying-pan1 and when hot1 add the flour4 ,stir until smooth1 but not brown1 and stir in the water in which the chicken was boiled4 ,cook ten minutes4 ,beat the eggs with one spoonful of cold water1 and gradually add the gravy to them4 ,turn this into the pie dish4 ,lift the chicken with a spoon1 that the gravy may fall to the bottom4 ,set away to cool4 ,when cold1 roll out a covering of paste a little larger than the top of the dish and about one-fourth of an inch thick4 ,cover the pie with this1 having the edges turned into the dish4 ,roll the remainder of the paste the same as before1 and with a thimble1 or something as small1 cut out little pieces all over the cover4 ,put this perforated paste over the first cover1 turning out the edges and rolling slightly4 ,bake one hour in a moderate oven4 ,pasties of ,game and ,poultry4 ,make three pints of force-meat4 7,see force-meat for game47 ,cut all the solid meat from four grouse4 ,lard each piece with very fine strips of pork4 ,put half a cupful of butter and a finely-cut onion in a frying- pan4 ,stir until the onion is yellow2 then put in the grouse1 and cook slowly1 with the cover on1 for forty minutes4 ,stir occasionally4 ,take up the grouse1 and put three table-spoonfuls of flour with the butter remaining in the pan4 ,stir until brown2 add one quart of stock1 two table-spoonfuls of glaze1 a bouquet of sweet herbs1 and four cloves4 ,simmer twenty minutes1 and strain4 ,butter a four-quart earthen dish1 and cover the bottom and sides with the force-meat4 ,put in a layer of the grouse1 and moisten well with the gravy1 which must be highly seasoned with salt and pepper2 then put in the yolks of six hard- boiled eggs1 and the whites1 cut into rings4 ,moisten with gravy1 and add another layer of grouse1 and of eggs and gravy4 ,twelve eggs should be used4 ,make a paste as for chicken pie4 ,cover with this1 and bake one hour and a half4 ,serve either hot or cold4 ,any kind of meat pasties can be made in the same manner4 ,with a veal pastie put in a few slices of cooked ham4 ,cold ,game ,pie4 ,make three pints of force-meat4 7,see force-meat for game47 ,cut all the meat from two partridges or grouse1 and put the bones on to boil with three quarts of water and three pounds of a shank of veal4 ,fry four large slices of fat salt pork1 and as soon as brown1 take up1 and into the fat put one onion1 cut in slices4 ,when this begins to turn yellow1 take up1 and put the meat of the birds in the pan4 ,dredge well with salt1 pepper and flour1 and stir constantly for four minutes2 then take up1 and put away to cool4 ,make a crust as directed for raised pies4 ,butter the ,french pie mould very thoroughly1 and line with paste4 ,spread upon the paste--both upon the sides and bottom of the mould--a thin layer of fat salt pork1 then a layer of force-meat1 one of grouse1 again one of force-meat1 and so on until the pie is filled4 ,leave a space of about half an inch at the edge of the mould1 and heap the filling in the centre4 ,moisten with half a cupful of well-seasoned stock4 ,roll the remainder of the paste into the shape of the top of the mould4 ,wet the paste at the edge of the mould with beaten egg2 then put on the top1 and press the top and side parts together4 ,cut a small piece of paste from the centre of the top crust1 add a little more paste to it1 and roll a little larger than the opening1 which it is to cover4 ,cut the edges with the jagging iron1 and1 with the other end of the iron1 stamp leaves or flowers4 ,place on the top of the pie4 ,bake in a slow oven three hours and a half4 ,while the pie is baking the sauce can be prepared4 ,when the bones and veal have been cooking two hours1 add two cloves1 a bouquet of sweet herbs and the fried onions4 ,cook one hour longer2 then salt and pepper well1 and strain4 ,the water should be reduced in boiling to one quart4 ,when the pie is baked1 take the centre piece from the cover1 and slightly press the tunnel into the opening4 ,pour slowly one pint of the hot gravy through this4 ,put back the cover1 and set away to cool4 ,the remainder of the gravy must be turned into a flat dish and put in a cold place to harden4 ,when the pie is served1 place the mould in the oven1 or steamer1 for about five minutes2 then draw out the wires and open it4 ,slip the pie on to a cold dish1 and garnish with the jellied gravy and parsley4 ,this is nice for suppers or lunches4 ,all kinds of game and meat can be prepared in the same manner4 ,pt de ,foies ,gras4 ,make a paste with one quart of flour1 as for raised pies1 and put away in a cool place4 ,put four fat goose livers in a pint of sweet milk for two or three hours1 to whiten them4 ,chop very fine two pounds of fresh pork1 cut from the loin 7it must not be too fat71 and one pound of clear veal4 ,put one and a half cupfuls of milk on to boil with a blade of mace1 an onion1 two cloves1 a small piece of nutmeg and a bouquet of sweet herbs4 ,cook all these for ten minutes2 then strain the milk upon four table-spoonfuls of butter and two of flour1 which have been well mixed4 ,add to this the chopped pork and veal and one of the livers1 chopped fine2 stir over the fire for ten minutes1 being careful not to brown4 ,season well with pepper and salt1 add four well-beaten eggs1 and stir half a minute longer2 then put away to cool4 ,cut half a pound of salt pork in slices as thin as shavings4 ,butter a ,french pie mould1 holding about three quarts4 ,form three- fourths of the paste into a ball4 ,sprinkle the board with flour1 and roll the paste out until about one-fourth of an inch thick4 ,take it up by the four corners and place it in the mould4 ,be very careful not to break it4 ,with the hand1 press the paste on the sides and bottom4 ,the crust must come to the top of the mould4 ,put a layer of the pork shavings on the sides and bottom1 then a thick layer of the force- meat4 ,split the livers1 and put half of them in2 over them sprinkle one table-spoonful of onion juice1 salt1 pepper1 and1 if you like1 a table-spoonful of capers4 ,another layer of force-meat1 again the liver and seasoning1 and then the force-meat4 ,on this last layer put salt pork shavings4 ,into the remaining paste roll three table-spoonfuls of washed butter1 and roll the paste1 as nearly as possible1 into the shape of the top of the pie mould4 ,cut a small piece from the centre4 ,the filling of the pie should have been heaped a little toward the centre1 leaving a space of about one inch and a half at the edges4 ,brush with beaten egg the paste that is in this space4 ,put on the top crust1 and1 with the fore-finger and thumb1 press the two crusts together4 ,roll the piece of paste cut from the centre of the cover a little larger1 and cover the opening with it4 ,from some puff-paste trimmings1 cut out leaves1 and decorate the cover with them4 ,place in a moderate oven1 and bake slowly two hours4 ,have a pint and a half of hot veal stock 7which will become jellied when cold7 well seasoned with pepper1 salt1 whole spice and onion4 ,when the pt is taken from the oven1 take off the small piece that was put on the centre of the cover4 ,insert a tunnel in the opening and pour the hot stock through it4 ,replace the cover1 and set away to cool4 ,when the pt is to be served1 place it in the oven for about five minutes1 that it may slip from the mould easily4 ,draw out the wires which fasten the sides of the mould1 and slide the pt upon the platter4 ,garnish the dish with parsley and small strips of cucumber pickles4 ,truffles and mushrooms can be cut up and put in the pt in layers1 the same as the liver and at the same time4 ,the ,strasburg fat livers 7foies gras7 come in little stone pots1 and cost from a dollar to two dollars per pot4 ,chartreuse of ,chicken4 ,make the force-meat as for quenelles of chicken4 ,simmer two large chickens in white stock for half an hour4 ,take up1 and let cool4 ,have a pickled tongue boiled tender4 ,cut thin slices from the breast of the chickens1 and cut these in squares4 ,cut the tongue in slices1 and these in turn in squares the same size as the chicken4 ,butter a four-quart mould1 and arrange the chicken and tongue handsomely on the bottom and sides1 being careful to have the pieces fit closely together4 ,have note paper cut to fit the bottom and sides4 ,butter it well1 and cover about an inch deep with the force-meat4 ,take up the bottom piece by the four corners and fit it into the mould1 the meat side down4 ,pour a little hot water into any kind of a flat-bottomed tin basin1 and put this in the mould and move it over the papers1 to melt the butter2 then lift out the paper4 ,place the papers on the side in the same way as on the bottom and melt the butter by rolling a bottle of hot water over them4 ,remove these papers1 and set the mould in a cold place until the filling is ready4 ,cut from the tenderest part of the chicken enough meat to make two quarts4 ,cut four large1 or six small1 mushrooms and four truffles in strips4 ,put half a cupful of butter1 half a large onion1 four cloves1 a blade of mace1 a slice of carrot1 one of turnip and a stalk of celery in a sauce-pan1 and cook five minutes1 stirring all the while2 then add five table-spoonfuls of flour4 ,stir until it begins to brown1 when add one quart of the stock in which the chickens were cooked1 a bouquet of sweet herbs1 and salt and pepper4 ,simmer twenty minutes2 strain1 and add to the chicken4 ,return to the fire1 and simmer twenty minutes longer1 and set away to cool4 ,when cold1 put a layer of the chicken in the mould1 and a light layer of the truffles and mushrooms4 ,continue this until the form is nearly full1 and then cover with the remainder of the force-meat4 ,spread buttered paper upon it1 and put in a cool place until cooking time1 when steam two hours4 ,turn carefully upon the dish4 ,brush over with three table-spoonfuls of melted glaze4 ,pour one pint of supreme sauce around it1 and serve4 ,the force-meat must be spread evenly on the paper and smoothed with a knife that has been dipped in hot water4 ,all kinds of meat chartreuses can be made in this manner4 ,chartreuse of ,vegetables and ,game4 ,six large carrots1 six white turnips1 two large heads of cabbage1 two onions1 two quarts of stock1 three grouse1 one pint of brown sauce1 four table-spoonfuls of glaze1 two cloves1 a bouquet of sweet herbs1 one pound of mixed salt pork and one cupful of butter4 ,scrape and wash the carrots1 and peel and wash the turnips4 ,boil for twenty minutes in salted water4 ,pour off the water1 and add three pints of stock and a teaspoonful of sugar4 ,simmer gently one hour4 ,take up1 drain1 and set away to cool4 ,cut the cabbage in four parts4 ,wash1 and boil twenty minutes in salted water4 ,drain in the colander1 and return to the fire with a pint of stock1 the cloves1 herbs and onions1 tied in a piece of muslin2 a quarter of a cupful of butter and the pork and grouse4 ,cover the sauce-pan1 and place where the contents will just simmer for two hours and a half4 ,when cooked1 put the grouse and pork on a dish to cool4 ,turn the cabbage into the colander1 first taking out the spice and onion4 ,press all the juice from the cabbage and chop very fine4 ,season with salt and pepper1 and put away to cool4 ,butter a plain mould holding about four quarts4 ,butter note paper1 cut to fit the sides and bottom1 and line the mould with it4 ,cut the cold turnips and carrots in thick slices1 and then in pieces all the same size and shape1 but of any design you wish4 ,line the sides and bottom of the mould with these1 being particular to have the pieces come together4 ,have the yellow and white arranged in either squares or rows4 ,with the chopped cabbage put half a pint of the brown sauce and two spoonfuls of the glaze4 ,stir over the fire for six minutes4 ,spread a thick layer of this on the vegetables1 being careful not to displace them4 ,cut each grouse into six pieces4 ,season with salt and pepper1 and pack closely in the mould4 ,moisten with the remaining half pint of brown sauce4 ,cover with the remainder of the cabbage4 ,two hours before serving time1 place in a steamer and cook4 ,while the chartreuse is steaming1 make the sauce4 ,put two table-spoonfuls of butter in a stew-pan1 and when hot1 add two table-spoonfuls of flour4 ,stir until a dark brown2 then add the stock in which the cabbage was cooked and enough of that in which the turnips and carrots were cooked to make a quart4 ,stir until it boils2 add two spoonfuls of glaze1 and set back where it will just simmer for one hour4 ,skim off the fat1 and strain4 ,when the chartreuse is done1 take up and turn gently upon the dish4 ,lift the mould very carefully4 ,take off the paper4 ,pour two table-spoonfuls of the sauce on the chartreuse and the remainder around it4 ,the vegetable chartreuse can be made with any kind of game or meat4 ,chartreuse of ,chicken and ,macaroni4 ,one large fowl1 about four and a half or five pounds1 boiled tender2 half a box of gelatine1 one cupful of broth in which the chicken was boiled1 one cupful of cream1 salt1 pepper1 fourteen ounces of macaroni4 ,just cover the fowl with boiling water1 and simmer until very tender1 the time depending upon the age1 but being from one to two hours if the bird is not more than a year old4 ,take off all the skin and fat1 and cut the meat in thin1 delicate pieces4 ,soak the gelatine two hours in half a cupful of cold water1 and dissolve it in the cupful of boiling broth2 add to the cream1 and season highly4 ,have the chicken well seasoned1 also4 ,put the macaroni in a large flat pan with boiling water to cover1 and boil rapidly for three minutes4 ,drain off the water1 and place the macaroni on a board1 having about twelve pieces in a bunch4 ,cut in pieces about three-fourths of an inch long4 ,butter a two-quart mould 7an oval charlotte russe mould is the best7 very thickly1 and stick the macaroni closely over the bottom and sides4 ,when done1 put the chicken in lightly and evenly1 and add the sauce very gradually4 ,steam one hour4 ,serve either cold or hot4 ,great care must be taken in dishing4 ,place the platter over the mould and turn platter and mould simultaneously4 ,let the dish rest a minute1 and then gently remove the mould4 ,serve immediately4 ,a long time is needed to line the mould with the macaroni1 but this is such a handsome1 savory dish as to pay to have it occasionally4 ,if you prefer1 you can use all broth1 and omit the cream4 ,galatine of ,turkey4 ,bone the turkey1 and push the wings and legs inside of the body4 ,make three pints of ham force-meat4 ,cut a cold boiled tongue in thin slices4 ,season the turkey with salt and pepper1 and spread on a board1 inside up4 ,spread a layer of the force-meat on this1 and then a layer of tongue4 ,continue this until all the tongue and force-meat are used4 ,roll the bird into a round form1 and sew up with mending cotton4 ,wrap tightly in a strong piece of cotton cloth1 which must be either pinned or sewed to keep it in position4 ,put in a porcelain kettle the bones of the turkey1 two calf's feet1 four pounds of the knuckle of veal1 an onion1 two slices of turnip1 two of carrot1 twenty pepper-corns1 four cloves1 two stalks of celery1 one table-spoonful of salt and three quarts of water4 ,when this comes to a boil1 skim1 and put the turkey in4 ,set back where it will just simmer for three hours4 ,take up and remove the wrapping1 put on a clean piece of cloth that has been wet in cold water1 and place in a dish4 ,put three bricks in a flat baking pan1 and place on top of the bird4 ,set away in a cool place over night4 ,in the morning take off the weights and cloth4 ,place on a dish1 the smooth side up4 ,melt four table-spoonfuls of glaze1 and brush the turkey with it4 ,garnish with the jelly1 and serve4 ,or1 the galatine can be cut in slices and arranged on a number of dishes1 if for a large party4 ,in that case1 place a little jelly in the centre of each slice1 and garnish the border of the dish with jelly and parsley4 ,the time and materials given are for a turkey weighing about nine pounds4 ,any kind of fowl or bird can be prepared in the same manner4 ,to make the jelly3 ,draw forward the kettle in which the turkey was cooked1 and boil the contents rapidly for one hour4 ,strain1 and put away to harden4 ,in the morning scrape off all the fat and sediment4 ,put the jelly in a clean sauce-pan with the whites and shells of two eggs that have been beaten with four table-spoonfuls of cold water4 ,let this come to a boil1 and set back where it will just simmer for twenty minutes4 ,strain through a napkin1 and set away to harden4 ,galatine of ,veal4 ,bone a breast of veal4 ,season well with salt and pepper4 ,treat the same as turkey1 using1 however1 two pounds of boiled ham instead of the tongue4 ,cook four hours4 ,chicken in ,jelly4 ,for each pound of chicken1 a pint of water4 ,clean the chicken1 and put to boil4 ,when it comes to a boil1 skim carefully2 and simmer gently until the meat is very tender--about an hour and a half4 ,take out the chicken1 skin1 and take all the flesh from the bones4 ,put the bones again in the liquor1 and boil until the water is reduced one half4 ,strain1 and set away to cool4 ,next morning skim off all the fat4 ,turn the jelly into a clean sauce-pan1 carefully removing all the sediment2 and to each quart of jelly add one-fourth of a package of gelatine 7which has been soaked an hour in half a cupful of cold water71 an onion1 a stalk of celery1 twelve pepper-corns1 a small piece of mace1 four cloves1 the white and shell of one egg and salt and pepper to taste4 ,let it boil up2 then set back where it will simmer twenty minutes4 ,strain the jelly through a napkin4 ,in a three-pint mould put a layer of jelly about three-fourths of an inch deep4 ,set in ice water to harden4 ,have the chicken cut in long1 thin strips1 and well seasoned with salt and pepper2 and when the jelly in the mould is hard1 lay in the chicken1 lightly1 and cover with the liquid jelly1 which should be cool1 but not hard4 ,put away to harden4 ,when ready to serve1 dip the mould in warm water and then turn into the centre of a flat dish4 ,garnish with parsley1 and1 if you choose1 with ,tartare or mayonnaise sauce4 ,chicken ,chaud ,froid4 ,skin two chickens1 and cut in small pieces as for serving4 ,wash1 and put them in a stew-pan with enough white stock to cover1 and one large onion1 a clove1 half a blade of mace1 a bouquet of sweet herbs and half a table-spoonful of salt4 ,let this come to a boil2 then skim carefully1 and set back where it will simmer for one hour4 ,take up the chicken1 and set the stew-pan where the stock will boil rapidly4 ,put three table-spoonfuls of butter in the frying-pan1 and when it melts1 stir in two table-spoonfuls of flour1 and cook until smooth1 but not brown4 ,stir this into the stock1 of which there must be not more than a pint2 add four table-spoonfuls of glaze1 and boil up once4 ,taste to see if seasoned enough2 if it is not1 add more salt and pepper4 ,now add half a cupful of cream1 and let boil up once more4 ,have the chicken in a deep dish4 ,pour this sauce on it1 and set away to cool ,at serving time1 have large slices of cold boiled sweet potatoes1 fried in butter till a golden brown1 handsomely arranged on a warm dish4 ,on them place the chicken1 which must be very cold4 ,on each piece of the meat put a small teaspoonful of ,tartare sauce4 ,heap the potatoes around the edge of the dish1 garnish with parsley1 and serve4 ,to ,remove a ,fillet from a ,fowl or ,bird4 ,draw the skin off of the breast1 and then run a sharp knife between the flesh and the ribs and breast-bone4 ,you will in this way separate the two fillets from the body of the bird4 ,the legs and wings of the largest birds and fowl can be boned1 and stuffed with force-meat1 and then prepared the same as1 and served with1 the fillet4 ,the body of the bird can be used for soups4 ,fillets from all kinds of birds can be prepared the same as those from chickens4 ,chicken ,fillets1 ,larded and ,breaded4 ,lard the fillets1 having four fine strips of pork for each one1 and season with salt and pepper4 ,dip in beaten egg and in fine bread crumbs4 ,fry ten minutes in boiling fat4 ,serve on a hot dish with a spoonful of ,tartare sauce on each4 ,chicken ,fillets1 ,braised4 ,lard the fillets as for breading4 ,for each one lay a slice of fat pork in the bottom of the braising pan1 and on this a very small piece of onion4 ,dredge the fillets well with salt1 pepper and flour1 and place them on the pork and onion4 ,cover the pan1 and set on the stove4 ,cook slowly half an hour2 then add one pint of light stock or water and the bones of one of the chickens4 ,cover the pan1 and place in a moderate oven for one hour1 basting frequently with the gravy4 ,if the gravy should cook away1 add a little more stock or water1 7there should be nearly a pint of it at the end of the hour74 ,take up the fillets1 and drain2 then cover them with soft butter1 and dredge lightly with flour4 ,broil till a light brown4 ,serve on a hot dish with the sauce poured around4 ,or1 they can be dressed on a mound of mashed potato1 with a garnish of any green vegetable at the base1 the sauce to be poured around it4 ,to make the sauce3 ,skim all the fat from the gravy in which the fillets were cooked4 ,cook one table-spoonful of butter and one heaping teaspoonful of flour together until a light brown2 then add the gravy1 and boil up once4 ,taste to see if seasoned enough1 and strain4 ,chicken ,fillets1 ,saut4 ,flatten the fillets by pounding them lightly with the vegetable masher4 ,season with pepper and salt1 and dredge well with flour4 ,put in the frying-pan one table-spoonful of butter for each fillet1 and when hot1 put the fillets in1 and cook rather slowly twenty minutes4 ,brown on both sides4 ,take up1 and keep hot while making the sauce4 ,if there are six fillets1 add two table-spoonfuls of butter to that remaining in the frying-pan1 and when melted1 stir in one table- spoonful of flour4 ,stir until it begins to brown slightly2 then slowly add one and a half cupfuls of cold milk1 stirring all the while4 ,let this boil one minute4 ,season with salt1 pepper and1 if you like1 a little mustard4 ,fill the centre of a hot dish with green peas or mashed potatoes1 against which rest the fillets2 and pour the sauce around4 ,serve very hot4 ,chicken ,curry4 ,one chicken1 weighing three pounds2 three-fourths of a cupful of butter1 two large onions1 one heaping table-spoonful of curry powder1 three tomatoes1 or one cupful of the canned article1 enough cayenne to cover a silver three-cent piece1 salt1 one cupful of milk4 ,put the butter and the onions1 cut fine1 on to cook4 ,stir all the while until brown2 then put in the chicken1 which has been cut in small pieces1 the curry1 tomatoes1 salt and pepper4 ,stir well4 ,cover tightly1 and let simmer one hour1 stirring occasionally2 then add the milk4 ,boil up once1 and serve with boiled rice4 ,this makes a very rich and hot curry1 but for the real lover of the dish1 none too much so4 ,veal ,curry4 ,two pounds of veal1 treated in the same manner1 but cooked two hours4 ,mutton and lamb can be used in a like way4 ,chicken ,quenelles4 ,one large chicken or tender fowl1 weighing about three pounds2 six table-spoonfuls of butter1 one table-spoonful of chopped salt pork1 three eggs1 one teaspoonful of onion juice1 one of lemon juice1 half a cupful of white stock or cream1 one cupful of stale bread1 one of new milk1 and salt and pepper to taste4 ,skin the chicken1 take all the flesh from the bones1 and chop and pound very fine4 ,mix the pork with it1 and rub through a flour sieve4 ,cook the bread and milk together for ten minutes1 stirring often1 to get smooth4 ,add this to the chicken1 and then add the seasoning1 stock or cream1 yolks of eggs1 one by one1 and lastly the whites1 which have been beaten to a stiff froth4 ,cover the sides and bottom of a frying-pan with soft butter4 ,take two table-spoons and a bowl of boiling water4 ,dip one spoon in the water1 and then fill it with force-meat1 heaping it2 then dip the other spoon in the hot water1 and turn the contents of the first into it4 ,this gives the quenelle the proper shape2 and it should at once be slipped into the frying-pan4 ,continue the operation until all the meat is shaped4 ,cover the quenelles with white stock1 boiling1 and slightly salted1 and cook gently twenty minutes4 ,take them up1 and drain for a minute2 then arrange on a border of mashed potatoes or fried bread4 ,pour a spoonful of either ,bechamel1 mushroom or olive sauce on each1 and the remainder in the centre of the dish4 ,serve hot4 ,chicken ,quenelles1 ,stuffed4 ,prepare the force-meat as for quenelles4 ,soak four table- spoonfuls of gelatine for one hour in cold water to cover4 ,put two table-spoonfuls of butter in a frying-pan1 and when hot1 add one table-spoonful of flour4 ,stir until smooth1 but not brown2 then gradually stir in one pint of cream4 ,add one table-spoonful of lemon juice1 a speck of mace and plenty of salt and pepper4 ,cook for two minutes4 ,stir in the soaked gelatine1 and remove from the fire4 ,into this sauce stir one pint and a half of cold chicken1 cut very fine4 ,set away to cool4 ,butter eighteen small egg cups1 and cover the sides and bottoms with a thick layer of the force-meat4 ,fill the centre with the prepared force-meat1 which should be quite firm4 ,cover with chicken4 ,place the cups in a steamer and cover them with sheets of thick paper4 ,put on the cover of the steamer1 and place upon a kettle of boiling water for half an hour4 ,do not let the water boil too rapidly4 ,take up1 and put away to cool4 ,when cold1 dip the quenelles twice in beaten egg and in bread crumbs4 ,fry in boiling fat for three minutes4 ,serve hot with a garnish of stoned olives4 ,chicken ,quenelles1 ,breaded4 ,prepare the quenelles as before1 and when they have been boiled1 drain1 and let them grow cold4 ,dip in beaten egg and roll in bread crumbs2 place in the frying basket and plunge into boiling fat4 ,cook three minutes4 ,serve with fried parsley or any kind of brown sauce4 ,veal ,quenelles4 ,one pound of clear veal1 one cupful of white sauce1 six table- spoonfuls of butter1 one cupful of bread crumbs1 one of milk1 four eggs1 salt1 pepper1 a slight grating of nutmeg and the juice of half a lemon4 ,make and use the same as chicken quenelles4 ,chicken ,pilau4 ,cut a chicken into pieces the size you wish to serve at the table4 ,wash clean1 and put in a stew-pan with about one-eighth of a pound of salt pork1 which has been cut in small pieces4 ,cover with cold water1 and boil gently until the chicken begins to grow tender1 which will be in about an hour1 unless the chicken is old4 ,season rather highly with salt and pepper1 add three tea-cupfuls of rice1 which has been picked and washed1 and let boil thirty or forty minutes longer4 ,there should be a good quart of liquor in the stew-pan when the rice is added4 ,care must be taken that it does not burn4 ,instead of chicken any kind of meat may be used4 ,chicken ,souffl4 ,one pint of cooked chicken1 finely chopped2 one pint of cream sauce1 four eggs1 one teaspoonful of chopped parsley1 one teaspoonful of onion juice1 salt1 pepper4 ,stir the chicken and seasoning into the boiling sauce4 ,cook two minutes4 ,add the yolks of the eggs1 well beaten1 and set away to cool4 ,when cold1 add the whites1 beaten to a stiff froth4 ,turn into a buttered dish1 and bake half an hour4 ,serve with mushroom or cream sauce4 ,this dish must be served the moment it is baked4 ,any kind of delicate meat can be used1 the souffl taking the name of the meat of which it is made4 ,fried ,chicken4 ,cut the chicken into six or eight pieces4 ,season well with salt and pepper4 ,dip in beaten egg and then in fine bread crumbs in which there is one teaspoonful of chopped parsley for every cupful of crumbs4 ,dip again in the egg and crumbs4 ,fry ten minutes in boiling fat4 ,cover the centre of a cold dish with ,tartare sauce4 ,arrange the chicken on this1 and garnish with a border of pickled beets4 ,or1 it can be served with cream sauce4 ,blanquette of ,chicken4 ,one quart of cooked chicken1 cut in delicate pieces2 one large cupful of white stock1 three table-spoonfuls of butter1 a heaping table- spoonful of flour1 one teaspoonful of lemon juice1 one cupful of cream or milk1 the yolks of four eggs1 salt1 pepper3 ,put the butter in the sauce-pan1 and when hot1 add the flour4 ,stir until smooth1 but not brown4 ,add the stock1 and cook two minutes2 then add the seasoning and cream4 ,as soon as this boils up1 add the chicken4 ,cook ten minutes4 ,beat the yolks of the eggs with four table-spoonfuls of milk4 ,stir into the blanquette4 ,cook about half a minute longer4 ,this can be served in a rice or potato border1 in a crustade1 on a hot dish1 or with a garnish of toasted or fried bread4 ,blanquette of ,veal and ,ham4 ,half a pint of boiled ham1 one pint and a half of cooked veal1 one pint of cream sauce1 one teaspoonful of lemon juice1 the yolks of two uncooked eggs1 salt1 pepper1 two hard-boiled eggs4 ,have the veal and ham cut in delicate pieces1 which add with the seasoning to the sauce4 ,when it boils up1 add the yolks1 which have been beaten with four table-spoonfuls of milled ,cook half a minute longer4 ,garnish with the hard-boiled eggs4 ,salmis of ,game1 ,take the remains of a game dinner1 say two or three grouse4 ,cut all the meat from the bones1 in as handsome pieces as possible1 and set aside4 ,break up the bones1 and put on to boil with three pints of water and two cloves4 ,boil down to a pint and a half4 ,put three table- spoonfuls of butter and two onions1 cut in slices1 on to fry4 ,stir all the time until the onions begin to brown2 then add two spoonfuls of flour1 and stir until a rich dark brown4 ,strain the broth on this4 ,stir a minute1 and add one teaspoonful of lemon juice and salt and pepper to taste2 if you like1 one table-spoonful of ,leicestershire sauce1 also4 ,add the cold game1 and simmer fifteen minutes4 ,serve on slices of fried bread4 ,garnish with fried bread and parsley4 ,this dish can be varied by using different kinds of seasoning1 and by serving sometimes with rice1 and sometimes with mashed potatoes1 for a border4 ,half a dozen mushrooms is a great addition to the dish1 if added about five minutes before serving4 ,a table-spoonful of curry powder1 mixed with a little cold water1 and stirred in with the other seasoning1 will give a delicious curry of game4 ,when curry is used1 the rice border is the best of those mentioned above4 ,game ,cutlets la ,royale4 ,one quart of the tender parts of cold game1 cut into dice2 one generous pint of rich stock1 one-third of a box of gelatine1 one quart of any kind of force-meat1 four cloves1 one table-spoonful of onion juice1 two of butter1 one of flour1 three eggs1 one pint of bread or cracker crumbs1 salt1 pepper4 ,soak the gelatine for one hour in half a cupful of cold water4 ,put the butter in a frying-pan1 and when hot1 add the flour4 ,stir until smooth and brown1 and add the stock and seasoning4 ,simmer ten minutes2 strain upon the game1 and simmer fifteen minutes longer4 ,beat an egg and add to the gelatine4 ,stir this into the game and sauce and take from the fire instantly4 ,place the stew-pan in a basin of cold water1 and stir until it begins to cool2 then turn the mixture into a shallow baking pan1 having it about an inch thick4 ,set on the ice to harden4 ,when hard1 cut into cutlet- shaped pieces with a knife that has been dipped in hot water4 ,when all the mixture is cut1 put the pan in another of warm water for half a minute4 ,this will loosen the cutlets from the bottom of the pan4 ,take them out carefully1 cover every part of each cutlet with force-meat1 and set on ice until near serving time4 ,when ready to cook them1 beat the two eggs with a spoon4 ,cover the cutlets with this and the crumbs4 ,place a few at a time in the frying basket1 and plunge them into boiling fat4 ,fry two minutes4 ,drain1 and place on brown paper until all are cooked4 ,arrange them in a circle on a hot dish4 ,pour mushroom sauce in the centre1 garnish with parsley1 and serve4 ,poultry cutlets can be prepared and served in the same way4 ,cutlets la ,duchesse4 ,two pounds of ,lamb1 mutton or veal cutlets1 one large cupful of cream1 one table-spoonful of onion juice1 four table-,spoonfuls of butter1 one of flour1 two whole eggs1 the yolks of four more1 two table-spoonfuls of finely-chopped ham1 one of lemon juice and salt and pepper to taste4 ,put two table-spoonfuls of the butter in the frying-pan4 ,season the cutlets with salt and pepper1 and when the butter is hot1 put them in it4 ,fry gently for five minutes1 if lamb or mutton1 but if veal1 put a cover on the pan1 and fry very slowly for fifteen minutes4 ,set away to cool4 ,put the remainder of the butter in a small frying-pan1 and when hot1 stir in the flour4 ,cook one minute1 stirring all the time1 and being careful not to brown4 ,stir in the cream4 ,have the ham1 the yolks of eggs and the onion and lemon juice beaten together4 ,stir this mixture into the boiling sauce4 ,stir for about one minute1 and remove from the fire4 ,season well with pepper and salt4 ,dip the cutlets in this sauce1 being careful to cover every part1 and set away to cool4 ,when cold1 dip them in beaten egg and in bread crumbs4 ,fry in boiling fat for one minute4 ,arrange them in a circle on a hot dish1 and have green peas in the centre and cream sauce poured around4 ,cutlets served in ,papillotes4 ,fold and cut half sheets of thick white paper1 about the size of commercial note1 so that when opened they will be heart-shaped4 ,dip them in melted butter and set aside4 ,after trimming all the fat from lamb or mutton chops1 season them with pepper and salt4 ,put three table-spoonfuls of butter in the frying pan1 and when melted1 lay in the chops1 and cook slowly for fifteen minutes4 ,add one teaspoonful of finely-chopped parsley1 one teaspoonful of lemon juice and one table- spoonful of ,halford sauce4 ,dredge with one heaping table-spoonful of flour1 and cook quickly five minutes longer4 ,take up the cutlets1 and add to the sauce in the pan four table-spoonfuls of glaze and four of water4 ,stir until the glaze is melted1 and set away to cool4 ,when the sauce is cold1 spread it on the cutlets4 ,now place these1 one by one1 on one side of the papers1 having the bones turned toward the centre4 ,fold the papers and carefully turn in the edges4 ,when all are done1 place them in a pan1 and put into a moderate oven for ten minutes2 then place them in a circle1 and fill the centre of the dish with thin fried1 or ,french fried1 potatoes4 ,serve very hot4 ,the quantities given above are for six cutlets4 ,veal ,cutlets with ,white ,sauce4 ,one and a half pounds of cutlets1 two table-spoonfuls of butter1 a slice of carrot and a small slice of onion4 ,put the butter and the vegetables1 cut fine1 in a sauce-pan4 ,season the cutlets with salt and pepper1 and lay them on the butter and vegetables4 ,cover tightly1 and cook slowly for half an hour2 then take out1 and dip in egg and bread crumbs1 and fry in boiling fat till a golden brown4 ,or1 dip the cutlets in soil butter and then in flour1 and broil4 ,serve with white sauce poured around4 ,put a quart of green peas1 or points of asparagus1 in the centre of the dish1 and arrange the cutlets around them4 ,pour on the sauce4 ,this gives a handsome dish4 ,or1 serve with olive sauce4 ,mutton ,cutlets1 ,crumbed4 ,season ,french chops with salt and pepper1 dip them in melted butter1 and roll in fine bread crumbs4 ,broil for eight minutes over a fire not too bright1 as the crumbs burn easily4 ,serve with potato balls heaped in the centre of the dish4 ,mutton ,cutlets1 ,breaded4 ,trim the cutlets1 and season with salt and pepper4 ,dip in beaten egg and in bread crumbs1 and fry in boiling fat4 ,if three-quarters of an inch thick1 they will be done rare in six minutes1 and well done in ten4 ,arrange in the centre of a hot dish1 and pour tomato sauce around them4 ,one pint of sauce is enough for two pounds of cutlets4 ,stewed ,steak with ,oysters4 ,two pounds of rump steak1 one pint of oysters1 one tablespoonful of lemon juice1 three of butter1 one of flour1 salt1 pepper1 one cupful of water4 ,wash the oysters in the water1 and drain into a stew-pan4 ,put this liquor on to heat4 ,as soon as it comes to a boil1 skim1 and set back4 ,put the butter in a frying-pan1 and when hot1 put in the steak4 ,cook ten minutes4 ,take up the steak1 and stir the flour into the butter remaining in the pan4 ,stir until a dark brown4 ,add the oyster liquor1 and boil one minute4 ,season with salt and pepper4 ,put back the steak1 cover the pan1 and simmer half an hour2 then add the oysters and lemon juice4 ,boil one minute4 ,serve on a hot dish with points of toast for a garnish4 ,rice ,borders4 ,these are prepared in two ways4 ,the first is to boil the rice as for a vegetable1 and1 with a spoon1 heap it lightly around the edge of the fricassee1 ragout1 etc4 ,the second method is a little more difficult4 ,put one cupful of rice on to boil in three cupfuls of cold water4 ,when it has been boiling half an hour1 add two table-spoonfuls of butter and one heaping teaspoonful of salt4 ,set back where it will just simmer1 and cook one hour longer4 ,mash very fine with a spoon1 add two well-beaten eggs1 and stir for three minutes4 ,butter a plain border mould1 and fill with the rice4 ,place in the heater for ten minutes4 ,turn upon a hot dish4 ,fill the centre with a fricassee1 salmis or blanquette1 and serve hot4 ,a mould with a border two inches high and wide1 and having a space in the centre five and a half inches wide and eleven long1 is pretty and convenient for rice and potato borders1 and also for jelly borders1 with which to decorate salads1 boned chicken1 creams1 etc4 ,potato ,border4 ,six potatoes1 three eggs1 one table-spoonful of butter1 one of salt1 half a cupful of boiling milk4 ,pare1 boil and mash the potatoes4 ,when fine and light1 add the butter1 salt and pepper and two well-beaten eggs4 ,butter the border mould and pack the potato in it4 ,let this stand on the kitchen table ten minutes2 then turn out on a dish and brush over with one well-beaten egg4 ,brown in the oven4 ,fill the centre with a curry1 fricassee1 salmis or blanquette4 ,to ,make a ,crustade4 ,the bread for the crustade must not be too light1 and should be at least three days old4 ,if the loaf is round1 it can be carved into the form of a vase1 or if long1 into the shape of a boat4 ,have a very sharp knife1 and cut slowly and carefully1 leaving the surface as smooth as possible4 ,there are two methods by which it can be browned3 one is to plunge it into a deep pot of boiling fat for about one minute2 the other is to butter the entire surface of the bread and put it into a hot oven1 being careful not to let it burn4 ,care must be taken that the inside is as brown as the outside2 if not1 the sauce will soak through the crustade and spoil it4 ,creamed oysters1 stewed lobster1 chicken1 or any kind of meat that is served in a sauce1 can be served in the crustade1 ,cheese ,souffl4 ,two table-spoonfuls of butter1 one heaping table-spoonful of flour1 half a cupful of milk1 one cupful of grated cheese1 three eggs1 half a teaspoonful of salt1 a speck of cayenne4 ,put the butter in a sauce- pan1 and when hot1 add the flour1 and stir until smooth1 but not browned4 ,add the milk and seasoning4 ,cook two minutes2 then add the yolks of the eggs1 well beaten1 and the cheese4 ,set away to cool4 ,when cold1 add the whites1 beaten to a stiff froth4 ,turn into a buttered dish1 and bake from twenty to twenty-five minutes4 ,serve the moment it comes from the oven4 ,the dish in which this is baked should hold a quart4 ,an escalop dish is the best4 ,rissoles4 ,roll the trimmings from pie crust into a sheet about a sixth of an inch thick4 ,cut this in cakes with the largest patty cutter4 ,have any kind of meat or fish prepared as for croquettes4 ,put a heaping teaspoonful on each cake4 ,brush the edges of the paste with beaten egg1 and then fold and press together4 ,when all are done1 dip in beaten egg and fry brown in boiling fat4 ,they should cook about eight minutes4 ,serve hot4 ,fritter ,batter4 ,one pint of flour1 half a pint of milk1 one table-spoonful of salad oil or butter1 one teaspoonful of salt1 two eggs4 ,beat the eggs light4 ,add the milk and salt to them4 ,pour half of this mixture on the flour1 and when beaten light and smooth1 add the remainder and the oil4 ,fry in boiling fat4 ,sprinkle with sugar1 and serve on a hot dish4 ,this batter is nice for all kinds of fritters4 ,fritter ,batter1 ,no4 #b4 ,one pint of flour1 one teaspoonful of salt1 one of sugar1 one of cream of tartar1 half a teaspoonful of soda1 one tablespoonful of oil1 one egg1 half a pint of milk4 ,mix the flour1 salt1 sugar1 cream of tartar and soda together1 and rub through a sieve4 ,beat the egg very light1 and add the milk4 ,stir half of this on the flour1 and when the batter is light and smooth1 add the remainder1 and finally the oil4 ,chicken ,fritters4 ,cut cold roasted or boiled chicken or fowl in small pieces1 and place in an earthen dish4 ,season well with salt1 pepper and the juice of a fresh lemon4 ,let the meat stand one hour2 then make a fritter batter1 and stir the pieces into it4 ,drop1 by the spoonful1 into boiling fat1 and fry till a light brown4 ,drain1 and serve immediately4 ,any kind of cold meat1 if tender1 can be used in this way4 ,apple ,fritters4 ,pare and core the apples1 and cut in slices about one-third of an inch thick4 ,dip in the batter1 and fry six minutes in boiling fat4 ,serve on a hot dish4 ,the apples may be sprinkled with sugar and a little nutmeg1 and let stand an hour before being fried4 ,in that case1 sprinkle them with sugar when you serve them4 ,fruit ,fritters4 ,peaches1 pears1 pineapples1 bananas1 etc41 either fresh or canned1 are used for fritters4 ,if you choose1 when making fruit fritters1 you can add two table-spoonfuls of sugar to the batter4 ,oyster ,fritters4 ,one pint of oysters1 two eggs1 one pint of flour1 one heaping teaspoonful of salt1 one table-spoonful of salad oil1 enough water with the oyster liquor to make a scant half pint4 ,drain and chop the oysters4 ,add the water and salt to the liquor4 ,pour part of this on the flour1 and when smooth1 add the remainder4 ,add the oil and the eggs1 well beaten4 ,stir the oysters into the batter4 ,drop small spoonfuls of this into boiling fat1 and fry until brown4 ,drain1 and serve hot4 ,clam ,fritters4 ,drain and chop a pint of clams1 and season with salt and pepper4 ,make a fritter batter as directed1 using1 however1 a heaping pint of flour1 as the liquor in the clams thins the batter4 ,stir the clams into this1 and fry in boiling fat4 ,cream ,fritters4 ,one pint of milk1 the yolks of six1 and whites of two1 eggs1 two table-spoonfuls of sugar1 half a pint of flour1 three heaping table- spoonfuls of butter1 half a teaspoonful of salt1 a slight flavoring of lemon1 orange1 nutmeg1 or anything else you please4 ,put half of the milk on in the double boiler1 and mix the flour to a smooth paste with the other half4 ,when the milk boils1 stir this into it ,cook for five minutes1 stirring constantly2 then add the butter1 sugar1 salt and flavoring4 ,beat the eggs well1 and stir them into the boiling mixture4 ,cook one minute4 ,butter a shallow cake pan1 and pour in the mixture4 ,have it about half an inch deep in the pan4 ,set away to cool4 ,when cold1 cut into small squares4 ,dip these in beaten egg and in crumbs1 place in the frying basket1 and plunge into boiling fat4 ,fry tall a golden brown4 ,arrange on a hot dish1 sprinkle sugar over them1 and serve very hot4 ,potato ,fritters4 ,one pint of boiled and mashed potato1 half a cupful of hot milk1 three table-spoonfuls of butter1 three of sugar1 two eggs1 a little nutmeg1 one teaspoonful of salt4 ,add the milk1 butter1 sugar and seasoning to the mashed potato1 and then add the eggs well beaten4 ,stir until very smooth and light4 ,spread1 about half an inch deep1 on a buttered dish1 and set away to cool4 ,when cold1 cut into squares4 ,dip in beaten egg and in bread crumbs1 and fry brown in boiling fat4 ,serve immediately4 ,croquettes4 ,care and practice are required for successfully making croquettes4 ,the meat must be chopped fine1 all the ingredients be thoroughly mixed1 and the whole mixture be as moist as possible without spoiling the shape4 ,croquettes are formed in pear1 round and cylindrical shapes4 ,the last is the best1 as the croquettes can be moister in this form than in the two others4 ,to shape3 ,take about a table-spoonful of the mixture1 and with both hands1 shape in the form of a cylinder4 ,handle as gently and carefully as if a tender bird4 ,pressure forces the particles apart1 and thus breaks the form4 ,have a board sprinkled lightly with bread or cracker crumbs1 and roll the croquettes very gently on this4 ,remember that the slightest pressure will break them4 ,let them lie on the board until all are finished1 when1 if any have become flattened1 roll them into shape again4 ,cover a board thickly with crumbs4 ,have beaten eggs1 slightly salted1 in a deep plate4 ,hold a croquette in the left hand1 and with a brush1 or the right hand1 cover it with the egg2 then roll in the crumbs4 ,continue this until they are all crumbed4 ,place a few at a time in the frying basket 7they should not touch each other71 and plunge into boiling fat4 ,cook till a rich brown4 ,it will take about a minute and a half4 ,take up1 and lay on brown paper in a warm pan4 ,royal ,croquettes4 ,three small1 or two large1 sweetbreads1 one boiled chicken1 one large table-spoonful of flour1 one pint of cream1 half a cupful of butter1 one table-spoonful of onion juice1 one tablespoonful of chopped parsley1 one teaspoonful of mace1 the juice of half a lemon1 and salt and pepper to taste4 ,let the sweetbreads stand in boiling water five minutes4 ,chop very fine1 with the chicken1 and add seasoning4 ,put two table-spoonfuls of the butter in a stew-pan with the flour4 ,when it bubbles1 add the cream1 gradually2 then add the chopped mixture1 and stir until thoroughly heated4 ,take from the fire1 add the lemon juice1 and set away to cool4 ,roll into shape with cracker crumbs4 ,dip in six beaten eggs and then in cracker crumbs4 ,let them stand until dry1 when dip again in egg1 and finally in bread crumbs--not too fine4 ,all the crumbs should first be salted and peppered4 ,fry quickly in boiling fat4 ,royal ,croquettes1 ,no4 #b4 ,half a boiled chicken1 one large sweetbread1 cleaned1 and kept in hot water for five minutes2 a calf's brains1 washed1 and boiled five minutes2 one teaspoonful of chopped parsley1 salt1 pepper1 half a pint of cream1 one egg1 quarter of a cupful of butter1 one table-spoonful of corn-starch4 ,chop the chicken1 brains and sweetbread very fine1 and add the egg well beaten4 ,mix the corn-starch with a little of the cream4 ,have the remainder of the cream boiling1 and stir in the mixed corn-starch2 then add the butter and the chopped mixture1 and stir over the fire until it bubbles4 ,set aside to cool4 ,shape1 and roll twice in egg and in cracker crumbs4 ,put in the frying basket1 and plunge into boiling fat4 ,they should brown in less than a minute4 ,mrs4 ,furness1 of ,philadelphia4 ,oyster ,croquettes4 ,haifa pint of raw oysters1 half a pint of cooked veal1 one heaping table-spoonful of butter1 three table-spoonfuls of cracker crumbs1 the yolks of two eggs1 one table-spoonful of onion juice4 ,chop the oysters and veal very fine4 ,soak the crackers in oyster liquor1 and then mix all the ingredients1 and shape4 ,dip in egg and roll in cracker crumbs1 and fry as usual4 ,the butter should be softened before the mixing4 ,lobster ,croquettes4 ,chop fine the meat of a two-pound lobster2 take also two table- spoonfuls of butter1 enough water or cream to make very moist1 one egg1 salt and pepper to taste1 and half a table-spoonful of flour4 ,cook butter and flour together till they bubble4 ,add the cream or water 7about a scant half cupful71 then the lobster and seasoning1 and1 when hot1 the egg well beaten4 ,set away to cool4 ,shape1 dip in egg and cracker crumbs1 and fry as usual4 ,salmon ,croquettes4 ,one pound of cooked salmon 7about a pint and a half when chopped71 one cupful of cream1 two table-spoonfuls of butter1 one of flour1 three eggs1 one pint of crumbs1 pepper1 salt4 ,chop the salmon fine4 ,mix the flour and butter together4 ,let the cream come to a boil1 and stir in the flour1 butter1 salmon and seasoning4 ,boil for one minute4 ,stir into it one well-beaten egg1 and remove from the fire4 ,when cold1 shape1 and proceed as for other croquettes4 ,shad ,roe ,croquettes4 ,one pint of cream1 four table-spoonfuls of corn-starch1 four shad roe1 four table-spoonfuls of butter1 one teaspoonful of salt1 the juice of two lemons1 a slight grating of nutmeg and a speck of cayenne4 ,boil the roe fifteen minutes in salted water2 then drain and mash4 ,put the cream on to boil4 ,mix the butter and corn-starch together1 and stir into the boiling cream4 ,add the seasoning and roe4 ,boil up once1 and set away to cool4 ,shape and fry as directed4 ,miss ,lizzie ,devereux4 ,rice and ,meat ,croquettes4 ,one cupful of boiled rice1 one cupful of finely-chopped cooked meat-- any kind2 one teaspoonful of salt1 a little pepper1 two table- spoonfuls of butter1--half a cupful of milk1 one egg4 ,put the milk on to boil1 and add the meat1 rice and seasoning4 ,when this boils1 add the egg1 well beaten2 stir one minute4 ,after cooling1 shape1 dip in egg and crumbs1 and fry as before directed4 ,rice ,croquettes4 ,one large cupful of cooked rice1 half a cupful of milk1 one egg1 one table-spoonful of sugar1 one of butter1 half a teaspoonful of salt1 a slight grating of nutmeg4 ,put milk on to boil1 and add rice and seasoning4 ,when it boils up1 add the egg1 well beaten4 ,stir one minute2 then take off and cool4 ,when cold1 shape1 and roll in egg and crumbs1 as directed4 ,serve very hot4 ,any flavoring can be substituted for the nutmeg4 ,potato ,croquettes4 ,pare1 boil and mash six good-sized potatoes4 ,add one table-spoonful of butter1 two-thirds of a cupful of hot cream or milk1 the whites of two eggs1 well beaten1 and salt and pepper to taste4 ,if you wish1 use also a slight grating of nutmeg1 or a teaspoonful of lemon juice4 ,let the mixture cool slightly1 then shape1 roll in egg and crumbs1 and fry4 ,chicken ,croquettes4 ,one solid pint of finely-chopped cooked chicken1 one table- spoonful of salt1 half a teaspoonful of pepper1 one cupful of cream or chicken stock1 one table-spoonful of flour1 four eggs1 one teaspoonful of onion juice1 one table-spoonful of lemon juice1 one pint of crumbs1 three table-spoonfuls of butter4 ,put the cream or stock on to boil4 ,mix the flour and butter together1 and stir into the boiling cream2 then add the chicken and seasoning4 ,boil for two minutes1 and add two of the eggs1 well beaten4 ,take from the fire immediately1 and set away to cool4 ,when cold1 shape and fry4 ,many people think a teaspoonful of chopped parsley an improvement1 ,other ,croquettes4 ,veal1 mutton1 lamb1 beef and turkey can be prepared in the same manner as chicken4 ,very dry1 tough meat is not suitable for croquettes4 ,tender roasted pieces give the finest flavor4 ,large ,vol-au-,vent4 ,make puff or chopped paste1 according to the rule given1 and let it get chilled through2 roll it again four times1 the last time leaving it a piece about seven inches square4 ,put in the ice chest for at least half an hour2 then roll into a ten-inch square4 ,place on this a plate or a round tin1 nine and a half inches in diameter1 and1 with a sharp knife1 cut around the edge4 ,place another plate1 measuring seven inches or a little more1 in the centre4 ,dip a case-knife in hot water and cut around the plate1 having the knife go two-thirds through the paste4 ,place the paste in a flat baking pan and put in a hot oven4 ,after twelve or fifteen minutes close the drafts1 to slacken the heat1 and cook half an hour longer1 being careful not to let it burn4 ,as soon as the vol-au-vent is taken from the oven1 lift out the centre piece with a case-knife1 and take out the uncooked paste with a spoon4 ,return the cover4 ,at the time of serving place in the oven to heat through2 then fill and cover1 and serve while hot ,the vol-au- vent can be made and baked the day before using1 if more convenient4 ,heat it and fill as directed4 ,vol-au-,vent of ,chicken4 ,cut into dice one and a half pints of cooked chicken1 and season with salt and pepper4 ,make a cream sauce1 which season well with salt and pepper2 and1 if you like1 add half a teaspoonful of onion juice and the same quantity of mixed mustard4 ,heat the chicken in this1 and fill the vol-au-vent4 ,all kinds of poultry and other meats can be used for a vol-au-vent with this sauce4 ,vol-au-,vent of ,sweetbreads4 ,clean and wash two sweetbreads1 and boil twenty minutes in water to cover4 ,drain and cool them1 and cut into dice4 ,heat in cream sauce1 and fill the vol-au-vent4 ,serve hot4 ,vol-au-,vent of ,salmon4 ,heat one pint and a half of cooked salmon in cream sauce4 ,fill the vol-au-vent1 and serve hot4 ,any rich1 delicate fish can be served in a vol-au-vent4 ,vol-au-,vent of ,oysters4 ,prepare the vol-au-vent as directed4 ,put one quart of oysters on to boil in their own liquor4 ,as soon as a scum1 rises1 skim it off1 and drain the oysters4 ,return half a pint of the oyster liquor to the sauce-pan4 ,mix two heaping table-spoonfuls of butter with a scant one of flour1 and when light and creamy1 gradually turn on it the boiling oyster liquor4 ,season well with salt1 pepper and1 if you like1 a little nutmeg or mace1 7it must be only a shadow74 ,boil up once1 and add three table-spoonfuls of cream and the oysters4 ,stir over the fire for half a minute4 ,fill the case1 cover1 and serve immediately4 ,vol-au-,vent of ,lobster4 ,rub together four table-spoonfuls of butter and one and a half of flour4 ,pour on this1 gradually1 one pint of boiling white stock4 ,let it boil up once1 and add the juice of half a lemon1 salt and a speck of cayenne2 add1 also1 the yolks of two eggs1 beaten with a spoonful of cold water1 and the meat of two small lobsters1 cut into dice4 ,stir for one minute over the fire4 ,fill the case1 put on the cover1 and serve4 ,patties4 ,make puff paste as directed4 7,see puff paste47 ,after it has been rolled four times1 put it on ice to harden4 ,when hard1 roll again twice4 ,the last time leave the paste about an inch thick4 ,put in the ice chest to get very firm2 then put on the board1 and gently roll it down to three-quarters of an inch in thickness4 ,great care must be taken to have every part equally thick4 ,cut out pieces with a round tin cutter three and a half inches in diameter1 and place in the pans4 ,take another cutter two and a half inches in diameter1 dip it in hot water1 place in the centre of the patty1 and cut about two-thirds through4 ,in doing this1 do not press down directly1 but use a rotary motion4 ,these centre pieces1 which are to form the covers1 easily separate from the rest when baked4 ,place in a very hot oven4 ,when they have been baking ten minutes close the drafts1 to reduce the heat2 bake twenty minutes longer4 ,take from the oven1 remove the centre pieces1 and1 with a teaspoon1 dig out the uncooked paste4 ,fill with prepared fish or meat1 put on the covers1 and serve4 ,or1 if more convenient to bake them early in the day1 or1 indeed1 the previous day1 put them in the oven twelve minutes before serving1 and they will be nearly as nice as if fresh baked4 ,the quantities given will make eighteen patties4 ,chicken ,patties4 ,prepare the cream the same as for oysters1 and add to it one pint of cold chicken1 cut into dice4 ,boil three minutes4 ,fill the shells and serve4 ,where it is liked1 one teaspoonful of onion juice is an improvement4 ,other poultry and all game can be served in patties the same as chicken4 ,veal ,patties4 ,put in a stew-pan a generous half pint of white sauce with a pint of cooked veal1 cut into dice1 and a teaspoonful of lemon juice4 ,stir until very hot4 ,fill the shells1 and serve4 ,lobster ,patties4 ,one pint of lobster1 cut into dice2 half a pint of white sauce1 a speck of cayenne1 one-eighth of a teaspoonful of mustard4 ,heat all together4 ,fill the shells and serve4 ,oyster ,patties4 ,one pint of small oysters1 half a pint of cream1 a large tea-spoonful of flour1 salt1 pepper4 ,let the cream come to a boil4 ,mix the flour with a little cold milk1 and stir into the boiling cream4 ,season with salt and pepper4 ,while the cream is cooking let the oysters come to a boil in their own liquor4 ,skim carefully1 and drain off all the liquor4 ,add the oysters to the cream1 and boil up once4 ,fill the patty shells1 and serve4 ,the quantities given are enough for eighteen shells4 ,crust ,patties4 ,cut a loaf of stale bread in slices an inch thick4 ,with the patty cutter1 press out as many pieces as you wish patties1 and with a smaller cutter1 press half through each piece4 ,place this second cutter as near the centre as possible when using4 ,put the pieces in the frying basket and plunge into boiling fat for half a minute4 ,take out and drain1 and with a knife1 remove the centre crusts and take out the soft bread2 then fill1 and put on the centre pieces4 ,filling for crusts3 ,put two table-spoonfuls of butter in the frying- pan1 and when hot1 add one of flour4 ,stir until smooth and brown4 ,add one cupful of stock4 ,boil one minute1 and stir in one pint of cooked veal1 cut rather fine4 ,season with salt1 pepper1 and a little lemon juice4 ,when hot1 fill the crusts4 ,any kind of cold meat can be served in this manner4 ,sweetbreads4 ,sweetbreads are found in calves and lambs4 ,the demand for calves' sweetbreads has grown wonderfully within the past ten years4 ,in all our large cities they sell at all times of the year for a high price1 but in winter and early spring they cost more than twice as much as they do late in the spring and during the summer4 ,the throat and heart sweetbreads are often sold as one1 but in winter1 when they bring a very high price1 the former is sold for the same price as the latter4 ,the throat sweetbread is found immediately below the throat4 ,it has an elongated form1 is not so firm and fat1 and has not the fine flavor of the heart sweetbread4 ,the heart sweetbread is attached to the last rib1 and lies near the heart4 ,the form is somewhat rounded1 and it is smooth and firm4 ,to ,clean ,sweetbreads4 ,carefully pull off all the tough and fibrous skin4 ,place them in a dish of cold water for ten minutes or more1 and they are then ready to be boiled4 ,they must always be boiled twenty minutes1 no matter what the mode of cooking is to be4 ,sweetbreads ,larded and ,baked4 ,when the sweetbreads have been cleaned1 draw through each one four very thin pieces of pork 7about the size of a match74 ,drop them into cold water for five or ten minutes1 then into hot water1 and boil twenty minutes4 ,take out1 spread with butter1 dredge with salt1 pepper and flour1 and bake twenty minutes in a quick oven4 ,serve with green peas1 well drained1 seasoned with salt and butter1 and heaped in the centre of the dish4 ,lay the sweetbreads around them1 and pour a cream sauce around the edge of the dish4 ,garnish with parsley4 ,one pint of cream sauce is sufficient for eight or ten sweetbreads4 ,sweetbread ,saut4 ,one sweetbread1 after being boiled1 split and cut in four pieces4 ,season with salt and pepper4 ,put in a small frying-pan one small table-spoonful of butter and the same quantity of flour4 ,when hot1 put in the sweetbreads2 turn constantly until a light brown4 ,they will fry in about eight minutes4 ,serve with cream sauce or tomato sauce4 ,broiled ,sweetbreads4 ,split the sweetbread after being boiled4 ,season with salt and pepper1 rub thickly with butter and sprinkle with flour4 ,broil over a rather quick fire1 turning constantly4 ,cook about ten minutes1 and serve with cream sauce4 ,breaded ,sweetbreads4 ,after being boiled1 split them1 and season with salt and pepper2 then dip in beaten egg and cracker crumbs4 ,fry a light brown in hot lard4 ,serve with tomato sauce4 ,sweetbreads in ,cases4 ,cut the sweetbreads1 after being boiled1 in very small pieces4 ,season with salt and pepper1 and moisten well with cream sauce4 ,fill the paper cases1 and cover with bread crumbs4 ,brown1 and serve4 ,pancakes4 ,six eggs1 a pint of milk1 one heaping teaspoonful of salt1 one cupful of flour1 one table-spoonful of sugar1 one of melted butter or of salad oil4 ,beat the eggs very light1 and add the milk4 ,pour one-third of this mixture on the flour1 and beat until perfectly smooth and light2 then add the remainder and the other ingredients4 ,heat and butter an omelet pan4 ,pour into it a thin layer of the mixture4 ,when brown on one side1 turn1 and brown the other4 ,roll up1 sprinkle with sugar1 and serve hot4 ,or1 cover with a thin layer of jelly1 and roll4 ,a number of them should be served on one dish4 ,,salads4 ,a salad should come to the table fresh and crisp4 ,the garnishes should be of the lightest and freshest kind4 ,nothing is more out of place than a delicate salad covered with hard-boiled eggs1 boiled beets1 etc4 ,a salad with which the mayonnaise dressing is used1 should have only the delicate white leaves of the celery1 or the small leaves from the heart of the lettuce1 and these should be arranged in a wreath at the base1 with a few tufts here and there on the salad4 ,the contrast between the creamy dressing and the light green is not great1 but it is pleasing4 ,in arranging a salad on a dish1 or in a bowl1 handle it very lightly4 ,never use pressure to get it into form4 ,when a jelly border is used with salads1 some of it should be helped with the salad4 ,the small round radishes may be arranged in the dish with a lettuce salad4 ,in washing lettuce great care must be taken not to break or wilt it4 ,the large1 dark green leaves are not nice for salad4 ,as lettuce is not an expensive vegetable1 it is best1 when the heads are not round and compact1 to buy an extra one and throw the large tough leaves away4 ,in winter and early spring1 when lettuce is raised in hot-houses1 it is liable to have insects on it4 ,care must be taken that all are washed off4 ,only the white1 crisp parts of celery should be used in salads4 ,the green1 tough parts will answer for stews and soups4 ,vegetable salads can be served for tea and lunch and with1 or after1 the meats at dinner4 ,the hot cabbage1 red cabbage1 celery1 cucumber and potato salads1 are particularly appropriate for serving with meats4 ,the lettuce salad1 with the ,french dressing1 and the dressed celery1 are the best to serve after the meats4 ,a rich salad1 like chicken1 lobster or salmon1 is out of place at a company dinner4 ,it is best served for suppers and lunches4 ,the success of a salad 7after the dressing is made7 depends upon keeping the lettuce or celery crisp and not adding meat or dressing to it until the time for serving4 ,mayonnaise ,dressing4 ,a table-spoonful of mustard1 one of sugar1 one-tenth of a teaspoonful of cayenne1 one teaspoonful of salt1 the yolks of three uncooked eggs1 the juice of half a lemon1 a quarter of a cupful of vinegar1 a pint of oil and a cupful of whipped cream4 ,beat the yolks and dry ingredients1 until they are very light and thick1 with either a silver or wooden spoon--or1 better still1 with a ,dover beater of second size4 ,the bowl in which the dressing is made should be set in a pan of ice water during the beating4 ,add a few drops of oil at a time until the dressing becomes very thick and rather hard4 ,after it has reached this stage the oil can be added more rapidly4 ,when it gets so thick that the beater turns hard1 add a little vinegar4 ,when the last of the oil and vinegar has been added it should be very thick4 ,now add the lemon juice and whipped cream1 and place on ice for a few hours1 unless you are ready to use it4 ,the cream may be omitted without injury4 ,salad ,dressing ,made at the ,table4 ,the yolk of a raw egg1 a table-spoonful of mixed mustard1 one-fourth of a teaspoonful of salt1 six table-spoonfuls of oil4 ,stir the yolk1 mustard and salt together with a fork until they begin to thicken4 ,add the oil1 gradually1 stirring all the while4 ,more or less oil can be used4 ,cream ,salad ,dressing4 ,two eggs1 three table-spoonfuls of vinegar1 one of cream1 one teaspoonful of sugar1 one-fourth of a teaspoonful of salt1 one-fourth of a teaspoonful of mustard4 ,beat two eggs well4 ,add the sugar1 salt and mustard1 then the vinegar1 and the cream4 ,place the bowl in a basin of boiling water1 and stir until about the thickness of rich cream4 ,if the bowl is thick and the water boils all the time1 it will take about five minutes4 ,cool1 and use as needed4 ,red ,mayonnaise ,dressing4 ,lobster coral is pounded to a powder1 rubbed through a sieve1 and mixed with mayonnaise dressing4 ,this gives a dressing of a bright color4 ,or1 the juice from boiled beets can be used instead of coral4 ,green ,mayonnaise ,dressing4 ,mix enough spinach green with mayonnaise sauce to give it a bright green color4 ,a little finely-chopped parsley can be added4 ,aspic ,mayonnaise ,dressing4 ,melt1 but heat only slightly1 one cupful of aspic jelly2 or1 one cupful of consomm will answer1 if it is well jellied4 ,put in a bowl and place in a basin of ice water4 ,have ready the juice of half a lemon1 one cupful of salad oil1 one-fourth of a cupful of vinegar1 one table-spoonful of sugar1 one scant table-spoonful of mustard1 one teaspoonful of salt and one-tenth of a teaspoonful of cayenne4 ,mix the dry ingredients with the vinegar4 ,beat the jelly with a whisk1 and as soon as it begins to thicken1 add the oil and vinegar1 a little at a time4 ,add the lemon juice the last thing4 ,you must beat all the time after the bowl is placed in the ice water4 ,this gives a whiter dressing than that made with the yolks of eggs4 ,boiled ,salad ,dressing4 ,three eggs1 one table-spoonful each of sugar1 oil and salt a scant table-spoonful of mustard1 a cupful of milk and one of vinegar4 ,stir oil1 salt1 mustard and sugar in a bowl until perfectly smooth4 ,add the eggs1 and beat well2 then add the vinegar1 and finally the milk4 ,place the bowl in a basin of boiling water1 and stir the dressing until it thickens like soft custard4 ,the time of cooking depends upon the thickness of the bowl4 ,if a common white bowl is used1 and it is placed in water that is boiling at the time and is kept constantly boiling1 from eight to ten minutes will suffice2 but if the bowl is very thick1 from twelve to fifteen minutes will be needed4 ,the dressing will keep two weeks if bottled tightly and put in a cool place4 ,sour ,cream ,salad ,dressing4 ,one cupful of sour cream1 one teaspoonful of salt1 a speck of cayenne1 one table-spoonful of lemon juice1 three of vinegar1 one teaspoonful of sugar4 ,mix all together thoroughly4 ,this is best for vegetables4 ,sardine ,dressing4 ,pound in a mortar1 until perfectly smooth1 the yolks of four hard- boiled eggs and three sardines1 which have been freed of bones1 if there were any4 ,add the mixture to any of the thick dressings1 like the mayonnaise or the boiled4 ,this dressing is for fish4 ,salad ,dressing ,without ,oil4 ,the yolks of four uncooked eggs1 one table-spoonful of salt1 one heaping teaspoonful of sugar1 one heaping teaspoonful of mustard1 half a cupful of clarified chicken fat1 a quarter of a cupful of vinegar1 the juice of half a lemon1 a speck of cayenne4 ,make as directed for mayonnaise dressing4 ,salad ,dressing made with ,butter4 ,four table-spoonfuls of butter1 one of flour1 one table-spoonful of salt1 one of sugar1 one heaping teaspoonful of mustard1 a speck of cayenne1 one cupful of milk1 half a cupful of vinegar1 three eggs4 ,let the butter get hot in a sauce-pan4 ,add the flour1 and stir until smooth1 being careful not to brown4 ,add the milk1 and boil up4 ,place the sauce-pan in another of hot water4 ,beat the eggs1 salt1 pepper1 sugar and mustard together1 and add the vinegar4 ,stir this into the boiling mixture1 and stir until it thickens like soft custard1 which will be in about fire minutes4 ,set away to cool2 and when cold1 bottle1 and place in the ice-chest4 ,this will keep two weeks4 ,bacon ,salad ,dressing4 ,two table-spoonfuls of bacon or pork fat1 one of flour1 one of lemon juice1 half a teaspoonful of salt1 one teaspoonful of sugar1 one of mustard1 two eggs1 half a cupful of water1 half a cupful of vinegar4 ,have the fat hot4 ,add the flour1 and stir until smooth1 but not brown4 ,add the water1 and boil up once4 ,place the sauce-pan in another of boiling water4 ,have the eggs and seasoning beaten together4 ,add the vinegar to the boiling mixture1 and stir in the beaten egg4 ,cook four minutes1 stirring all the while4 ,cool and use4 ,if corked tightly1 this will keep two weeks in a cold place4 ,french ,salad ,dressing4 ,three table-spoonfuls of oil1 one of vinegar1 one salt-spoonful of salt1 one-half a salt-spoonful of pepper4 ,put the salt and pepper in a cup1 and add one table-spoonful of the oil4 ,when thoroughly mixed1 add the remainder of the oil and the vinegar4 ,this is dressing enough for a salad for six persons4 ,if you like the flavor of onion1 grate a little juice into the dressing4 ,the juice is obtained by first peeling the onion1 and then grating with a coarse grater1 using a good deal of pressure4 ,two strokes will give about two drops of juice--enough for this rule4 ,chicken ,salad4 ,have cold roasted or boiled chicken free of skin1 fat and bones4 ,place on a board1 and cut in long1 thin strips1 and cut these into dice4 ,place in an earthen bowl 7there should be two quarts71 and season with four table-spoonfuls of vinegar1 two of oil1 one teaspoonful of salt and one-half of a teaspoonful of pepper4 ,set away in a cold place for two or three hours4 ,scrape and wash enough of the tender white celery to make one quart4 ,cut this1 with a sharp knife1 in pieces about half an inch thick4 ,put these in the ice chest until serving time4 ,make the mayonnaise dressing4 ,mix the chicken and celery together1 and add half of the dressing4 ,arrange in a salad bowl or on a flat dish1 and pour the remainder of the dressing over it4 ,garnish with white celery leaves4 ,or1 have a jelly border1 and arrange the salad in this4 ,half celery and half lettuce is often used for chicken salad4 ,many people1 when preparing for a large company1 use turkey instead of chicken1 there being so much more meat in the same number of pounds of the raw material2 but the salad is not nearly so nice as with chicken4 ,if1 when the chicken or fowl is cooked1 it is allowed to cool in the water in which it is boiled1 it will be juicier and tenderer than if taken from the water as soon as done4 ,lobster ,salad4 ,cut up and season the lobster the same as chicken4 ,break the leaves from a head of lettuce1 one by one1 and wash them singly in a large pan of cold water4 ,put them in a pan of ice water for about ten minutes1 and then shake in a wire basket1 to free them of water4 ,place in the ice chest until serving time4 ,when ready to serve1 put two or three leaves together in the form of a shell1 and arrange these shells on a flat dish4 ,mix one-half of the mayonnaise dressing with the lobster4 ,put a table-spoonful of this in each cluster of leaves4 ,finish with a teaspoonful of the dressing on each spoonful of lobster4 ,this is an exceedingly inviting dish4 ,another method is to cut or tear the leaves rather coarse1 and mix with the lobster4 ,garnish the border of the dish with whole leaves4 ,there should be two-thirds lobster to one-third lettuce4 ,salmon ,salad4 ,one quart of cooked salmon1 two heads of lettuce1 two table-spoonfuls of lemon juice1 one of vinegar1 two of capers1 one teaspoonful of salt1 one-third of a teaspoonful of pepper1 one cupful of mayonnaise dressing1 or the ,french dressing4 ,break up the salmon with two silver forks4 ,add to it the salt1 pepper1 vinegar and lemon juice4 ,put in the ice chest or some other cold place1 for two or three hours4 ,prepare the lettuce as directed for lobster salad4 ,at serving time1 pick out leaves enough to border the dish4 ,cut or tear the remainder in pieces1 and arrange these in the centre of a flat dish4 ,on them heap the salmon lightly1 and cover with the dressing4 ,now sprinkle on the capers4 ,arrange the whole leaves at the base1 and1 if you choose1 lay one-fourth of a thin slice of lemon on each leaf4 ,oyster ,salad4 ,one pint of celery1 one quart of oysters1 one-third of a cupful of mayonnaise dressing1 three table-spoonfuls of vinegar1 one of oil1 half a teaspoonful of salt1 one-eighth of a teaspoonful of pepper1 one table-spoonful of lemon juice4 ,let the oysters come to a boil in their own liquor4 ,skim well and drain4 ,season them with the oil1 salt1 pepper1 vinegar and lemon juice4 ,when cold1 put in the ice chest for at least two hours4 ,scrape and wash the whitest and tenderest part of the celery1 and1 with a sharp knife1 cut in very thin slices4 ,put in a bowl with a large lump of ice1 and set in the ice chest until serving time4 ,when ready to serve1 drain the celery1 and mix with the oysters and half of the dressing4 ,arrange in the dish1 pour the remainder of the dressing over1 and garnish with white celery leaves4 ,sardine ,salad4 ,arrange one quart of any kind of cooked fish on a bed of crisp lettuce4 ,split six sardines1 and if there are any bones1 remove them4 ,cover the fish with the sardine dressing4 ,over this put the sardines1 having the ends meet in the centre of the dish4 ,at the base1 of the dish mate a wreath of thin slices of lemon4 ,garnish with parsley or lettuce1 and serve immediately4 ,shad ,roe ,salad4 ,three shad roe1 boiled in salted water twenty minutes4 ,when cold1 cut in thin slices4 ,season and set away1 the same as salmon4 ,serve the same as salmon1 except omit the capers1 and use chopped pickled beet4 ,salads of ,fish4 ,all kinds of cooked fish can be served in salads4 ,lettuce is the best green salad to use with them1 but all green vegetables1 when cooked and cold1 can be added to the fish and dressing4 ,the sardine and ,french dressings are the best to use with fish4 ,polish ,salad4 ,one quart of cold game or poultry1 cut very fine2 the ,french dressing1 four hard-boiled eggs1 one large1 or two small heads of lettuce4 ,moisten the meat with the dressing1 and let it stand in the ice chest two or three hours4 ,rub the yolks of the eggs to a powder1 and chop the whites very fine4 ,wash the lettuce and put in the ice chest until serving time4 ,when ready to serve1 put the lettuce leaves together and cut in long1 narrow strips with a sharp knife1 or tear it with a fork4 ,arrange on a dish1 heap the meat in the centre1 and sprinkle the egg over all4 ,beef ,salad4 ,one quart of cold roasted or stewed beef--it must be very tender1 double the rule for ,french dressing1 one table-spoonful of chopped parsley1 and one of onion juice1 to be mixed with the dressing4 ,cut the meat in thin slices1 and then into little squares4 ,place a layer in the salad bowl1 sprinkle with parsley and dressing1 and continue this until all the meat is used4 ,garnish with parsley1 and keep in a cold place for one of two hours4 ,any kind of meat can be used instead of beef4 ,meat and ,potato ,salad4 ,prepare the meat as directed for beef salad1 using1 however1 one-half the quantity4 ,add one pint of cold boiled potatoes1 cut in thin slices1 and dressing4 ,garnish1 and set away as before4 ,these salads can be used as soon as made1 but the flavor is improved by their standing an hour or more4 ,bouquet ,salad4 ,four hard-boiled eggs1 finely chopped2 one head of lettuce1 or one pint of water cresses2 a large bunch of nasturtium blossoms or buttercups1 the ,french dressing1 with the addition of one teaspoonful of sugar4 ,wash the lettuce or cresses1 and throw into ice water4 ,when crisp1 take out1 and shake out all the water4 ,cut or tear in pieces4 ,put a layer in the bowl1 with here and there a flower1 and sprinkle in half of the egg and half the dressing4 ,repeat this4 ,arrange the flowers in a wreath1 and put a few in the centre4 ,serve immediately4 ,cauliflower ,salad4 ,boil one large cauliflower with two quarts of water and one table- spoonful of salt1 for half an hour4 ,take up and drain4 ,when cold1 divide into small tufts4 ,arrange on the centre of a dish and garnish with a border of strips of pickled beet4 ,pour cream dressing1 or a cupful of mayonnaise dressing1 over the cauliflower4 ,arrange a star of the pickled beet in the centre4 ,serve immediately4 ,asparagus ,salad4 ,boil two bunches of asparagus with one quart of water and one table- spoonful of salt1 for twenty minutes4 ,take up and drain on a sieve4 ,when cold1 cut off the tender points1 and arrange diem on the dish4 ,pour on cream salad dressing4 ,asparagus and ,salmon ,salad4 ,prepare the asparagus as before directed4 ,season a quart of cooked salmon with one teaspoonful of salt1 one-third of a teaspoonful of pepper1 three table-spoonfuls of oil1 one of vinegar and two of lemon juice4 ,let this stand in the ice chest at least two hours4 ,arrange the salmon in the centre of the dish and the asparagus points around it4 ,cover the fish with one cupful of mayonnaise dressing4 ,garnish the dish with points of lemon4 ,green peas can be used instead of asparagus4 ,cucumber ,salad4 ,cut about one inch off of the point of the cucumber1 and pare4 7,the bitter juice is in the point1 and if this is not cut off before paring1 the knife carries the flavor all through the cucumber47 ,cut in thin slices1 cover with cold water1 and let stand half an hour4 ,drain1 and season with ,french dressing4 ,if oil is not liked it can be omitted4 ,tomato ,salad4 ,pare ripe tomatoes 7which should be very cold71 and cut in thin slices4 ,arrange on a flat dish4 ,put one teaspoonful of mayonnaise dressing in the centre of each slice4 ,place a delicate border of parsley around the dish1 and a sprig here and there between the slices of tomato4 ,cabbage ,salad4 ,one large head of cabbage1 twelve eggs1 two small cupfuls of sugar1 two teaspoonfuls of salt1 one table-spoonful of melted butter1 two teaspoonfuls of mustard1 one cupful of vinegar1 or more1 if you like4 ,divide the cabbage into four pieces1 and wash well in cold water4 ,take off all the wilted leaves and cut out the tough1 hard parts4 ,cut the cabbage very fine with a sharp knife4 ,have the eggs boiled hard1 and ten of them chopped fine4 ,add these and the other ingredients to the cabbage4 ,arrange on a dish and garnish with the two remaining eggs and pickled beets4 ,hot ,cabbage ,salad4 ,one quart of finely-shaved cabbage1 two table-spoonfuls of bacon or pork fat1 two large slices of onion1 minced very fine2 one teaspoonful of salt1 one-fourth of a teaspoonful of pepper1 half a cupful of vinegar1 one teaspoonful of sugar4 ,pry the onion in the fat until it becomes yellow2 then add the other ingredients4 ,pour the hot mixture on the cabbage4 ,stir well1 and serve at once4 ,lettuce can be served in the same manner4 ,vegetable ,salad4 ,a spoonful of green parsley1 chopped fine with a knife2 six potatoes1 half of a small turnip1 half of a carrot1 one small beet4 ,cut the potatoes in small slices1 the beet a little finer1 and the turnip and carrot very fine4 ,mix all thoroughly4 ,sprinkle with a scant teaspoonful of salt--unless the vegetables were salted in cooking1 and add the whole ,french dressing1 or half a cupful of the boiled dressing4 ,keep very cool until served4 ,red ,vegetable ,salad4 ,one pint of cold boiled potatoes1 one pint of cold boiled beets1 one pint of uncooked red cabbage1 six table-spoonfuls of oil1 eight of red vinegar 7that in which beets have been pickled71 two teaspoonfuls of salt 7unless the vegetables have been cooked in salted water71 half a teaspoonful of pepper4 ,cut the potatoes in thin slices and the beets fine1 and slice the cabbage as thin as possible4 ,mix all the ingredients4 ,let stand in a cold place one hour2 then serve4 ,red cabbage and celery may be used together4 ,use the ,french dressing4 ,potato ,salad4 ,ten potatoes1 cut fine2 the ,french dressing1 with four or five drops of onion juice in it1 and one table-spoonful of chopped parsley4 ,potato ,salad1 ,no4 #b4 ,one quart of potatoes1 two table-spoonfuls of grated onion1 two of chopped parsley1 four of chopped beet and enough of any of the dressings to make moist4 ,the sardine is the best for this4 ,pare and cut the potatoes in thin slices1 while hot4 ,mix the other ingredients with them1 and put away in a cool place until serving time4 ,this is better for standing two or three hours4 ,cooked ,vegetables in ,salad4 ,nearly every kind of cooked vegetables can be served in salads4 ,they can be served separately or mixed4 ,they must be cold and well drained before the dressing is added4 ,any of the dressings given1 except sardine1 can be used4 ,dressed ,celery4 ,scrape and wash the celery4 ,let it stand in ice water twenty minutes1 and shake dry4 ,with a sharp knife1 cut it in pieces about an inch long4 ,put in the ice chest until serving time2 then moisten well with mayonnaise dressing4 ,arrange in the salad bowl or on a flat dish4 ,garnish with a border of white celery leaves or water-cresses4 ,when served on a flat dish1 points of pickled beets1 arranged around the base1 make an agreeable change4 ,lettuce ,salad4 ,two small1 or one large head of lettuce4 ,break off all the leaves carefully1 wash each separately1 and throw into a pan of ice water1 where they should remain an hour4 ,put them in a wire basket or coarse towel1 and shake out all the water4 ,either cut the leaves with a sharp knife1 or tear them in large pieces4 ,mix the ,french dressing with them1 and serve immediately4 ,beets1 cucumbers1 tomatoes1 cauliflower1 asparagus1 etc41 can each be served as a salad1 with ,french or boiled dressing4 ,cold potatoes1 beef1 mutton or lamb1 cut fine1 and finished with either dressing1 make a good salad4 ,,meat ,,and ,,fish ,,sauces4 ,brown ,sauce4 ,one pound of round beef1 one pound of veal cut from the lower part of the leg2 eight table-spoonfuls of butter1 one onion1 one large slice of carrot1 four cloves1 a small piece of mace1 five table-spoonfuls of flour1 salt and pepper to taste1 four quarts of stock4 ,cut the meat in small pieces4 ,rub three spoonfuls of the butter on the bottom of a large stew-pan4 ,put in the meat1 and cook half an hour1 stirring frequently4 ,add the vegetables1 spice1 a bouquet of sweet herbs and one quart of the stock4 ,simmer this two hours1 and add the remainder of the stock4 ,half a dozen mushrooms will improve the flavor greatly4 ,put the remainder of the butter in a frying-pan1 and when hot1 add the flour4 ,stir until dark brown1 and as soon as it begins to boil1 add to the sauce4 ,simmer one hour longer4 ,season with salt and pepper1 and strain through a fine ,french sieve or gravy strainer4 ,skim off the fat1 and the sauce is ready to use4 ,this will keep a week in winter4 ,it is the foundation for an fine dark sauces1 and will well repay for the trouble and expense of making4 ,white ,sauce4 ,make the white sauce the same as the brown1 but use all veal and white stock4 ,when the butter and flour are cooked together be careful that they do not get browned4 ,white ,sauce1 ,no4 #b4 ,one quart of milk1 four table-spoonfuls of butter1 four of flour1 a small slice of onion1 two sprigs of parsley1 salt and pepper to taste4 ,put the milk1 onion and parsley on in the double boiler4 ,mix the butter and flour together until smooth and light4 ,when the milk boils1 stir four table-spoonfuls of it into the butter and flour1 and when this is well mixed1 stir it into the boiling milk4 ,cook eight minutes4 ,strain1 and serve4 ,this sauce is best with fish4 ,white ,sauce1 ,no4 #c4 ,one large slice of onion1 one small slice of carrot1 a clove1 a small piece of mace1 twelve pepper-corns1 two table-spoonfuls of flour1 two heaping table-spoonfuls of butter1 one quart of cream--not very rich1 salt to taste4 ,cook the spice and vegetables slowly in the butter for twenty minutes4 ,add the flour1 and stir until smooth1 being careful not to brown4 ,add the cream1 gradually1 stirring all the while4 ,boil for two minutes4 ,strain1 and serve4 ,this sauce is good for veal and chicken cutlets1 quenelles1 sweetbreads1 etc4 ,white ,sauce1 ,no4 #d4 ,one pint of milk1 one of cream1 four table-spoonfuls of flour1 the yolks of two eggs1 salt and pepper to taste4 ,put the milk and cream on in the double boiler1 reserving one cupful of the milk4 ,pour eight table-spoonfuls of the milk on the flour1 stir until perfectly smooth1 and add the remainder of the milk4 ,stir this into the other milk when it boils4 ,stir the sauce for two minutes2 then cover1 and cook eight minutes longer4 ,season well with salt and pepper4 ,beat the yolks of the eggs with four spoonfuls of cream or milk4 ,stir into the sauce1 and remove from the fire immediately4 ,the eggs may be omitted1 if you choose4 ,one table-spoonful of chopped parsley stirred into the sauce just before taking from the fire1 is an improvement4 ,this sauce is nice for all kinds of boiled fish1 but particularly for boiled salt fish4 ,bechamel ,sauce4 ,one pint of white sauce1 one pint of rich cream1 salt1 pepper4 ,let the sauce and cream come to a boil separately4 ,mix them together1 and boil up once4 ,strain1 and serve4 ,cream ,bechamel ,sauce4 ,three table-spoonfuls of butter1 three scant ones of flour1 ten pepper-corns1 a small piece of mace1 half an onion1 a large slice of carrot1 two cupfuls of white stock1 one of cream1 salt1 a little nutmeg1 two sprigs of parsley1 one of thyme and one bay leaf4 ,tie the parsley1 bay leaf and thyme together4 ,rub the butter and flour to a smooth paste4 ,put all the ingredients1 except the cream1 in a stew- pan1 and simmer half an hour1 stirring frequently2 add the cream1 and boil up once4 ,strain1 and serve4 ,allemande ,sauce4 ,one pint of white sauce1 the yolks of six eggs1 the juice of half a lemon1 one table-spoonful of mushroom ketchup1 one table-spoonful of butter1 half a cupful of cream1 salt1 pepper1 a grating of nutmeg4 ,let the sauce come to a boil4 ,place the sauce-pan in another of boiling water1 and add all the seasoning except the lemon4 ,beat the yolks of eggs and the cream together1 and add to the sauce4 ,stir three minutes4 ,take off1 add the lemon juice1 and strain4 ,cream ,sauce4 ,one pint of cream1 one generous table-spoonful of flour1 and salt and pepper to taste4 ,let the cream come to a boil4 ,have the flour mixed smooth with half a cupful of cold cream1 reserved from the pint1 and stir it into the boiling cream4 ,add seasoning1 and boil three minutes4 ,this sauce is good for delicate meats1 fish and vegetables1 and to pour around croquettes and baked and ,quaker omelets4 ,cream ,sauce1 ,no4 #b4 ,one cupful of milk1 a teaspoonful of flour and a table-spoonful of butter1 salt and pepper4 ,put the butter in a small frying-pan1 and when hot1 but not brown1 add the flour4 ,stir until smooth2 then gradually add the milk4 ,let it boil up once4 ,season to taste with salt and pepper1 and serve4 ,this is nice to cut cold potatoes into and let them just heat through4 ,they are then creamed potatoes4 ,it also answers as a sauce for other vegetables1 omelets1 fish and sweetbreads1 or1 indeed1 for anything that requires a white sauce4 ,if you have plenty of cream1 use it1 and omit the butter4 ,polish ,sauce4 ,one pint of stock1 two table-spoonfuls of butter1 four of grated horseradish1 one of flour1 one of chopped parsley1 the juice of one lemon1 one teaspoonful of sugar1 salt1 pepper4 ,cook the butter and flour together until smooth1 but not brown4 ,add the stock2 and when it boils1 add all the other ingredients except the parsley4 ,boil up once1 and add the parsley4 ,this sauce is for roast veal4 ,robert ,sauce4 ,two cupfuls of stock1 two small onions1 four table-spoonfuls of butter1 one heaping table-spoonful of flour1 one tea-spoonful of dry mustard1 one of sugar1 a speck of cayenne1 two table-spoonfuls of vinegar1 salt4 ,cut the onions into dice1 and put on with the butter4 ,stir until they begin to color2 then add the flour1 and stir until brown4 ,as soon as it boils1 add the stock and other ingredients1 and simmer five minutes4 ,skim1 and serve4 ,supreme ,sauce4 ,add to one pint of white sauce three finely-chopped mushrooms1 the juice of half a lemon and one table-spoonful of butter4 ,simmer all together ten minutes4 ,rub through the strainer and use4 ,olive ,sauce4 ,two dozen queen olives1 one pint of rich stock1 the juice of one lemon1 two table-spoonfuls of salad oil1 one of flour1 salt1 pepper1 a small slice of onion4 ,let the olives stand in hot water half an hour1 to extract the salt4 ,put the onion and oil in the stew-pan1 and as soon as the onion begins to color1 add the flour4 ,stir until smooth1 and add the stock4 ,set back where it will simmer4 ,pare the olives1 round and round1 close to the stones1 and have the pulp in a single piece4 ,if this is done carefully with a sharp knife1 in somewhat the same way that an apple skin is removed whole1 the olives will still have their natural shape after the stones are taken out4 ,put them in the sauce1 add the seasoning1 and simmer twenty minutes4 ,skim carefully1 and serve4 ,if the sauce is liked thin1 half the amount of flour given can be used4 ,this sauce is for roast ducks and other game4 ,flemish ,sauce4 ,cut a cupful of the red part of a carrot into very small dice4 ,cover with boiling water1 and simmer one hour4 ,put three table- spoonfuls of butter1 two of flour1 a slice of carrot1 an onion1 cut fine2 a blade of mace and twenty pepper-corns in a sauce-pan4 ,stir over the fire one minute1 and add two cupfuls of stock4 ,simmer gently half an hour4 ,add a cupful of cream1 boil up once1 and strain4 ,now add the cooked carrot1 one table-spoonful of chopped parsley1 two of chopped cucumber pickles and1 if you like1 one of grated horseradish4 ,taste to see if salt enough4 ,chestnut ,sauce4 ,one pint of shelled chestnuts1 one quart of stock1 one teaspoonful of lemon juice1 one table-spoonful of flour1 two of butter1 salt1 pepper4 ,boil the chestnuts in water for about three minutes2 then plunge them into cold water1 and rub off the dark skins4 ,put them on to cook with the stock1 and boil gently until they will mash readily 7it will take about an hour74 ,mash as fine as possible4 ,put the butter and flour in a sauce-pan and cook until a dark brown4 ,stir into the sauce1 and cook two minutes4 ,add the seasoning1 and rub all through a sieve4 ,this sauce is for roast turkey4 ,when1 to be served with boiled turkey1 use only a pint and a half of stock2 rub the butter and flour together1 and stir into the boiling mixture2 rub through the sieve as before2 add half a pint of cream to the sauce2 return to the fire1 boil up once1 and serve4 ,the chestnuts used are twice as large as the native fruit ,all first-class provision dealers and grocers keep them4 ,celery ,sauce4 ,cut the tender parts of a head of celery very fine4 ,pour on water enough to cover them1 and no more4 ,cover the sauce-pan1 and set where it will simmer one hour4 ,mix together two table-spoonfuls of flour and four of butter4 ,when the celery has been boiling one hour1 add to it the butter and flour1 one pint of milk or cream1 and salt and pepper4 ,boil up once1 and serve4 ,brown ,mushroom ,sauce4 ,one forty-cent can of ,french mushrooms1 two cupfuls of stock1 two table-spoonfuls of flour1 four of butter1 salt1 pepper4 ,melt the butter4 ,add the flour1 and stir until a very dark brown2 then gradually add the stock4 ,when this boils up1 add the liquor from the mushrooms4 ,season1 and simmer twenty minutes4 ,skim off any fat that may rise to the top4 ,add the mushrooms1 and simmer five minutes longer4 ,too much cooking toughens the mushrooms4 ,this sauce is to be served with any kind of roasted1 broiled or braised meats4 ,it is especially nice with beef4 ,brown ,mushroom ,sauce1 ,no1 #c4 ,one pint of stock1 two cloves1 one small slice each of turnip1 carrot and onion1 three table-spoonfuls of butter1 two of flour1 half a can of mushrooms1 or one-eighth of a pound of the fresh vegetable4 ,cut the vegetables in small pieces1 and fry in the butter with the cloves until brown4 ,add the flour1 and stir until dark brown2 then gradually add the stock4 ,chop the mushrooms1 stir into the sauce1 and simmer half an hour4 ,rub through the sieve4 ,use the same as the other brown mushroom sauce4 ,white ,mushroom ,sauce4 ,hake a mushroom sauce like the first1 using one cupful of white stock and one cupful of cream1 and cooking the butter only until smooth4 ,do not let it become browned4 ,beurre ,noir4 ,two table-spoonfuls of butter1 one of vinegar1 one of chopped parsley1 one teaspoonful of lemon juice1 half a tea-spoonful of salt1 one quarter of a teaspoonful of pepper4 ,put the butter in a frying-pan1 and when very hot1 add the parsley and then the other ingredients4 ,boil up once4 ,this sauce is for fried and broiled fish1 and it is poured over the fish before sending to the table4 ,maitre d' ,hotel ,butter4 ,four table-spoonfuls of butter1 one of vinegar1 one of lemon juice1 half a teaspoonful of salt1 one quarter of a teaspoonful of pepper1 one teaspoonful of chopped parsley4 ,beat the butter to a cream1 and gradually beat in the seasoning4 ,this sauce is spread on fried and broiled meats and fish instead of butter4 ,it is particularly nice for fish and beefsteak4 ,matre d' ,htel ,sauce4 ,one pint of white stock1 the yolks of three eggs1 one heaping table- spoonful of corn-starch4 ,put the stock on to boil1 reserving one-third of a cupful for the corn-starch4 ,mix the corn-starch with the cold stock and stir into the boiling4 ,boil gently for five minutes4 ,prepare the matre d' hotel butter as directed in the rule1 and add to it the yolks of the eggs4 ,gradually stir into this the boiling mixture4 ,after placing the sauce-pan in another of boiling water1 stir constantly for three minutes4 ,take off1 and serve4 ,hollandaise ,sauce4 ,half a tea-cupful of butter1 the juice of half a lemon1 the yolks of two eggs1 a speck of cayenne1 half a cupful of boiling water1 half a teaspoonful of salt4 ,beat the butter to a cream2 then add the yolks1 one by one1 the lemon juice1 pepper and salt4 ,place the bowl in which these are mixed in a sauce-pan of boiling water4 ,beat with an egg- beater until the sauce begins to thicken 7about a minute71 and add the boiling water1 beating all the time4 ,when like a soft custard it is done4 ,the bowl1 if thin1 must be kept over the fire only about five minutes1 provided the water boils all the time4 ,the sauce should be poured around meat or fish when it is on the dish4 ,lobster ,sauce4 ,one small lobster1 four table-spoonfuls of butter1 two of flour1 one- fifth of a teaspoonful of cayenne1 two table-spoonfuls of lemon juice1 one pint of boiling water4 ,cut the meat into dice4 ,pound the coral with one table-spoonful of the butter4 ,rub the flour and the remainder of the butter to a smooth paste4 ,add the water1 pounded coral and butter1 and the seasoning4 ,simmer five minutes1 and then strain on the lobster4 ,boil up once1 and serve4 ,this sauce is for all kinds of boiled fish4 ,butter ,sauce4 ,two table-spoonfuls of flour1 half a cupful of butter and one pint of boiling water4 ,work the flour and butter together until light and creamy1 and gradually add the boiling water4 ,stir constantly until it comes to a boil1 but do not let it boil4 ,take from the fire1 and serve4 ,a table-spoonful of lemon juice and a speck of cayenne may be added if you choose4 ,a table-spoonful of chopped parsley also gives an agreeable change4 ,white ,oyster ,sauce4 ,one pint of oysters1 three table-spoonfuls of butter1 one heaping table-spoonful of flour1 one of lemon juice1 salt1 pepper1 a speck of cayenne4 ,wash the oysters in enough water1 with the addition of the oyster liquor1 to make a pint4 ,work the butter and flour to a smooth paste4 ,let the water and oyster juice come to a boil4 ,skim1 and pour on the flour and butter4 ,let come to a boil1 and add the oysters and seasoning4 ,boil up once1 and serve4 ,half a cupful of the water may be omitted and half a cupful of boiling cream added at the last moment4 ,brown ,oyster ,sauce4 ,the same ingredients as for the white sauce4 ,put the butter and flour in the sauce-pan and stir until a dark brown4 ,add the skimmed liquor1 boil up1 and add the other ingredients4 ,boil up once more1 and serve4 ,in the brown sauce stock can be used instead of water4 ,the sauce is served with broiled or stewed beefsteak4 ,shrimp ,sauce4 ,make a butter sauce1 and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp4 ,stir well1 and it is ready to serve4 ,anchovy ,sauce4 ,make the butter sauce1 and stir into it four table-spoonfuls of essence of anchovy and one of lemon juice4 ,egg ,sauce4 ,six hard-boiled eggs1 chopped fine with a silver1 knife or spoon2 half a cupful of boiling cream or milk1 and the butter sauce4 ,make the sauce1 add the boiling cream or milk1 and then the eggs4 ,stir well1 and serve4 ,fine ,herbs ,sauce4 ,one table-spoonful of chopped onion1 two of chopped mushroom1 one of chopped parsley1 two of butter1 salt1 pepper1 one pint of white sauce1 ,no4 #c4 ,put the butter and chopped ingredients in a sauce-pan and stir for one minute over the fire4 ,add the sauce1 and boil up once4 ,caper ,sauce4 ,make a butter sauce1 and stir into it one table-spoonful of lemon juice1 two of capers1 and one of essence of anchovy4 ,mustard ,sauce4 ,stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce4 ,this is nice for devilled turkey and broiled smoked herrings4 ,curry ,sauce4 ,one table-spoonful of butter1 one of flour1 one teaspoonful of curry powder1 one large slice of onion1 one large cupful of stock1 salt and pepper to taste4 ,cut the onion fine1 and fry brown in the butter44 ,add the flour and curry powder4 ,stir for one minute1 add the stock1 and season with the salt and pepper4 ,simmer five minutes2 then strain1 and serve4 ,this sauce can be served with a broil or saut of meat or fish4 ,vinaigrette ,sauce4 ,one teaspoonful of white pepper1 one of salt1 half a teaspoonful of mustard1 half a cupful of vinegar1 one table-spoonful of oil4 ,mix the salt1 pepper and mustard together2 then very slowly add the vinegar1 and after mixing well1 add the oil4 ,the sauce is to be eaten on cold meats or on fish4 ,piquant ,sauce4 ,two cupfuls of brown sauce1 one of consomme1 7common stock will do71 four table-spoonfuls of vinegar1 two of chopped onion1 two of chopped capers1 two of chopped cucumber pickles1 one-fourth of a teaspoonful of cayenne1 one teaspoonful of sugar1 salt to taste4 ,cook the onion and vinegar in a sauce-pan for three minutes2 then add the sauce1 consomme1 sugar1 salt and pepper4 ,boil rapidly for five minutes1 stirring all the while4 ,add the capers and pickles1 and boil three minutes longer4 ,tomato ,sauce4 ,one quart of canned tomatoes1 two table-spoonfuls of butter1 two of flour1 eight cloves and a small slice of onion4 ,cook the tomato1 onion and cloves ten minutes4 ,heat the butter in a small frying-pan1 and add the flour4 ,stir over the fire until smooth and brown1 and then stir into the tomatoes4 ,cook two minutes4 ,season to taste with salt and pepper1 and rub through a strainer fine enough to keep back the seeds4 ,this sauce is nice for fish1 meat and macaroni4 ,tartare ,sauce4 ,the yolks of two uncooked eggs1 half a cupful of oil1 three table- spoonfuls of vinegar1 one of mustard1 one teaspoonful of sugar1 one- quarter of a teaspoonful of pepper1 one teaspoonful of salt1 one of onion juice1 one table-spoonful of chopped capers1 one of chopped cucumber pickles4 ,make the same as mayonnaise dressing4 ,add the chopped ingredients the last thing4 ,this sauce can be used with fried and broiled meats and fish1 and with meats served in jelly4 ,champagne ,sauce4 ,mix thoroughly a table-spoonful of butter with one of flour4 ,set the sauce-pan on the fire1 and stir constantly until the mixture is dark brown2 then pour into it half a pint of boiling gravy 7the liquor in which pieces of lean meat have boiled until it is very rich74 ,pour in this gravy slowly1 and stir slowly and continually4 ,let boil up once1 season well with pepper and salt1 and strain4 ,add half a cupful of champagne1 and serve4 ,port ,wine ,sauce for ,game4 ,half a tumbler of currant jelly1 half a tumbler of port wine1 half a tumbler of stock1 half a teaspoonful of salt1 two table-spoonfuls of lemon juice1 four cloves1 a speck of cayenne4 ,simmer the cloves and stock together for half an hour4 ,strain on the other ingredients1 and let all melt together4 ,part of the gravy from the game may be added to it4 ,currant ,jelly ,sauce4 ,three table-spoonfuls of butter1 one onion1 one bay leaf1 one sprig of celery1 two table-spoonfuls of vinegar1 half a cupful of currant jelly1 one table-spoonful of flour1 one pint of stock1 salt1 pepper4 ,cook the butter and onion until the latter begins to color4 ,add the flour and herbs4 ,stir until brown2 add the stock1 and simmer twenty minutes4 ,strain1 and skim off all the fat4 ,add the jelly1 and stir over the fire until it is melted4 ,serve with game4 ,bread ,sauce for ,game4 ,two cupfuls of milk1 one of dried bread crumbs1 a quarter of an onion1 two table-spoonfuls of butter1 and salt and pepper4 ,dry the bread in a warm oven1 and roll into rather coarse crumbs4 ,sift2 and put the fine crumbs which come through1 and which make about one-third of a cupful1 on to boil with the milk and onion4 ,boil ten or fifteen minutes1 and add a table-spoonful of butter and the seasoning4 ,skim out the onion4 ,fry the coarse1 crumbs a light brown in the remaining butter1 which must be very hot before they are put in4 ,stir over a hot fire two minutes1 being watchful not to burn4 ,cover the breasts of the roasted birds with these1 and serve the sauce poured around the birds1 or in a gravy dish4 ,,force-,,meat ,,and ,,garnishes4 ,force-,meat for ,game4 ,one pound of clear uncooked veal1 a quarter of a pound of fat pork1 one pound of boiled ham1 one quart of milk1 one pint of bread crumbs1 half a cupful of butter1 three table-spoonfuls of onion juice1 one table-spoonful of salt1 half a teaspoonful of pepper1 six mushrooms1 the yolks of four eggs1 a speck each of clove1 cinnamon1 mace and nutmeg4 ,chop the veal1 pork1 ham and mushrooms very fine1 and1 with a pestle1 pound to a powder4 ,cook the bread and milk together1 stirring often1 until the former is soft and smooth4 ,set away to cool1 first adding the butter and seasoning to it4 ,when cold1 add to the powdered meat4 ,mix thoroughly1 and rub through a sieve4 ,add the yolks of the eggs4 ,this force-meat is used for borders in which to serve hot entrees of game4 ,it is also used in game pies1 and sometimes for quenelles4 ,when used for a border it is put in a well-buttered mould and steamed three hours4 ,it is then turned out on a flat dish1 and the hot salmis1 blanquette or ragout is poured into the centre4 ,ham ,force-,meat4 ,two pounds of cooked ham1 chopped1 and then pounded very fine2 one pound of bread crumbs1 one pint of milk1 the yolks of four eggs1 one table-spoonful of mixed mustard1 one teaspoonful of salt1 a speck of cayenne1 one cupful of brown sauce4 ,make as directed for force-meat for game4 ,veal ,force-,meat4 ,three pounds of veal1 one cupful of butter1 one pint of bread crumbs1 one pint of milk1 one pint of white sauce1 two table-spoonfuls of salt1 half a teaspoonful of pepper1 two table-spoonfuls of ,halford sauce1 two of onion juice1 the yolks of six eggs1 half a teaspoonful of grated nutmeg1 two table-spoonfuls of chopped parsley4 ,make and use the same as game force-meat4 ,chicken ,force-,meat4 ,use only the breast of the chicken4 ,make the same as veal force-meat1 using cream1 however1 with the bread crumbs1 instead of milk4 ,this force-meat is for the most delicate entries only4 ,either the chicken or veal can be formed into balls about the size of a walnut and fried or poached for soups4 ,fish ,force-,meat4 ,this can be made the same as veal force-meat4 ,salmon and halibut will be found the best kinds of fish to use for it4 ,the force-meat is for entrees of fish4 ,force-meat is sometimes formed into a square or oval piece for the centre of the dish4 ,it should be about an inch and a half thick4 ,place on a buttered sheet or plate and steam two hours4 ,when cooked1 slip on to the centre of the dish4 ,arrange the entree on this1 and pour the sauce around the base4 ,delicate cutlets1 sweetbreads1 etc41 can be used here4 ,veal or chicken force-meat is the best for all light entrees4 ,jelly ,border4 ,make one quart of aspic jelly4 ,set the plain border mould 7see rice border1 under ,entries7 in a pan with a little ice and water4 ,pour enough of the liquid jelly into the mould to make a layer half an inch deep4 ,let this get hard4 ,when hard1 decorate with cooked carrot and beet1 and the white of a hard-boiled egg4 ,these must all be cut in pretty shapes with the vegetable cutter1 and arranged on the jelly4 ,very carefully add two table-spoonfuls of jelly1 and let it harden4 ,fill with the remainder of the jelly1 and set away to harden4 ,at serving time put the mould for half a minute in a pan of warm water4 ,wipe it1 and turn the jelly on a cold flat dish4 ,fill the centre with salad1 boned fowl1 or anything else you choose4 ,marinade for ,fish4 ,one quart of cider1 two slices of carrot1 one large onion1 four cloves1 a bouquet of sweet herbs1 two table-spoonfuls of butter1 two of salt1 half a teaspoonful of pepper and the same quantity of mustard4 ,cook the onion and carrot in the butter for ten minutes1 and add the other ingredients4 ,cover the sauce-pan1 and simmer one hour and a half4 ,this is for stewing fish4 ,it should be strained on the fish1 and that should simmer forty minutes4 ,cold ,marinade4 ,a bouquet of sweet herbs1 the juice of half a lemon1 two table- spoonfuls of oil1 six of vinegar1 one of onion juice1 a speck of cayenne1 one teaspoonful of salt1 one-fourth of a teaspoonful of pepper1 one-tenth of a teaspoonful of ground clove4 ,mix all together4 ,sprinkle on the meat or fish1 which should stand ten or twelve hours4 ,this is particularly for fish1 chops1 steaks and cutlets which are to be either fried or broiled4 ,any of the flavorings that are not liked may be omitted4 ,when cooked meats or fish are sprinkled with salt1 pepper and vinegar1 as for salads1 they are said to be marinated4 ,to ,get ,onion ,juice4 ,feel the onion1 and grate on a large grater1 using a good deal of pressure4 ,to ,fry ,parsley4 ,wash the parsley1 and wipe dry4 ,put in the frying basket and plunge into boiling fat for half a minute4 ,to ,make ,spinach ,green4 ,wash a peck of spinach4 ,pour on it two quarts of boiling water4 ,let it stand one minute4 ,pour off the water1 and pound the spinach to a soft pulp4 ,put this in a coarse towel and squeeze all the juice into a small frying-pan4 7,two people1 by using the towel at the same time1 will extract the juice more thoroughly than one can47 ,put the pan on the fire1 and stir until the juice is in the form of curd and whey4 ,turn this on a sieve1 and when all the liquor has been drained off1 scrape the dry material from the sieve1 and put away for use4 ,another mode is to put with the juice in the frying-pan three table-spoonfuls of sugar4 ,let this cook five minutes2 then bottle for use4 ,this is really the more convenient way4 ,spinach green is used for coloring soups1 sauces and creams4 ,points of ,lemon4 ,cut fresh lemons in thin slices1 and divide these slices into four parts4 ,this gives the points4 ,they are used as a garnish for salads and made dishes4 ,to ,make a ,bouquet of ,sweet ,herbs4 ,put two sprigs of parsley on the table1 and across them lay two bay leaves1 two sprigs of thyme1 two of summer savory1 and two leaves of sage4 ,tie all the other herbs 7which are dry7 with the parsley4 ,the bouquet is for soups1 stews1 game1 and meat jellies4 ,when it can be obtained1 use tarragon also4 ,,vegetables4 ,all green vegetables must be washed thoroughly in cold water and dropped into water which has been salted and is just beginning to boil ,there should be a table-spoonful of salt for every two quarts of water4 ,if the water boils a long time before the vegetables are put in it loses all its gases1 and the mineral ingredients are deposited on the bottom and sides of the kettle1 so that the water is flat and tasteless3 the vegetables will not look green1 nor have a fine flavor4 ,the time of boiling green vegetables depends very much upon the age1 and how long they have been gathered4 ,the younger and more freshly gathered1 the more quickly they are cooked4 ,the following is a time- table for cooking3 ,potatoes1 boiled4 #cj minutes4 ,potatoes1 baked4 #de minutes4 ,sweet ,potatoes1 boiled4 #de minutes4 ,sweet ,potatoes1 baked4 #a hour4 ,squash1 boiled4 #be minutes4 ,squash1 baked4 #de minutes4 ,green ,peas1 boiled4 #bj to #dj minutes4 ,shell ,beans1 boiled4 #a hour4 ,string ,beans1 boiled4 #a to #b hours4 ,green ,corn4 #be minutes to #a hour4 ,asparagus4 #ae to #cj minutes4 ,tomatoes1 fresh4 #a hour4 ,tomatoes1 canned4 #cj minutes4 ,cabbage4 #de minutes to #b hours4 ,cauliflower4 #a to #b hours4 ,dandelions4 #b to #c hours4 ,beet ,greens4 #a hour4 ,onions4 #a to #b hours4 ,turnips1 white4 #de minutes to #a hour4 ,turnips1 yellow4 #a #a_/b to #b hours4 ,parsnips4 #a to #b hours4 ,carrots4 #a to #b hours4 ,nearly all these vegetables are eaten dressed with salt1 pepper and butter1 but sometimes a small piece of lean pork is boiled with them1 and seasons them sufficiently4 ,potatoes4 ,no other vegetable is in ,america so commonly used and abused4 ,the most inexperienced housekeeper takes it as a matter of course that she or her cook cannot fail of boiling potatoes properly4 ,the time of cooking the potato1 unlike that of nearly all other vegetables1 does not vary with age or freshness2 so there need never be a failure4 ,in baking1 the heat of the oven is not always the same1 and the time of cooking will vary accordingly4 ,the potato is composed largely of starch4 ,cooking breaks the cells and sets this starch free4 ,if the potato is removed from heat and moisture as soon as this occurs1 it will be dry and mealy1 but if it is allowed to boil or bake1 even for a few minutes1 the starch will absorb the moisture1 and the potato will become soggy and have a poor flavor4 ,boiled ,potatoes4 ,twelve medium-sized potatoes1 one table-spoonful of salt1 boiling water to cover4 ,pare the potatoes1 and if old1 let them stand in cold water an hour or two1 to freshen them4 ,boil fifteen minutes2 then add the salt1 and boil fifteen minutes longer4 ,pour off every drop of water4 ,take the cover from the sauce-pan and shake the potatoes in a current of cold air 7at either the door or window74 ,place the saucepan on the back part of the stove1 and cover with a clean coarse towel until serving time4 ,the sooner the potatoes are served1 the better4 ,this rule will ensure perfectly sweet and mealy potatoes1 if they were good and ripe at first4 ,mashed ,potatoes4 ,twelve potatoes1 one and a half table-spoonfuls of salt1 one table- spoonful of butter1 half a cupful of boiling milk4 ,pare and boil as directed for boiled potatoes1 and mash fine and light4 ,add the salt and butter4 ,beat well2 then add the milk1 and beat as you would for cake4 ,this will give a light and delicate dish of potatoes4 ,the potatoes must be perfectly smooth before adding the other ingredients4 ,pure of ,potato4 ,prepare the potatoes as directed for mashed potatoes1 except use a generous cupful of milk and half a teaspoonful of pepper4 ,if the puree is to serve as a foundation for dry meats1 like grouse1 veal or turkey1 use a cupful of rich stock instead of the milk4 ,this preparation1 spread on a hot platter1 with any kind of cold meat or fish that has been warmed in a little sauce or gravy1 heaped in the centre of it1 makes a delightful dish for lunch or dinner4 ,potato ,puffs4 ,prepare the potatoes as directed for mashed potato4 ,while hot1 shape in balls about the size of an egg4 ,have a tin sheet well buttered1 and place the balls on it4 ,as soon as all are done1 brash over with beaten egg4 ,brown in the oven4 ,when done1 slip a knife under them and slide them upon a hot platter4 ,garnish with parsley1 and serve immediately4 ,riced ,potato4 ,have a flat dish and the colander hot4 ,with a spoon1 rub mashed potato through the colander on to the hot dish4 ,be careful that the colander does not touch the potato on the dish4 ,it is best to have only a few spoonfuls of the potato in it at one time4 ,when all has been pressed through1 place the dish in the oven for five minutes4 ,potato la ,royale4 ,one pint of hot toiled potatoes1 a generous half cupful of cream or milk1 two table spoonfuls of butter1 the whites of four eggs and yolk of one1 salt and pepper to taste4 ,beat the potato very light and fine4 ,add the seasoning1 milk and butter1 and lastly the whites of the eggs1 beaten to a stiff froth4 ,turn into a buttered escalop dish4 ,smooth with a knife and brush over with the yolk of the egg1 which has been well beaten4 ,brown quickly1 and serve4 ,it will take ten minutes to brown4 ,the dish in which it is baked should hold a little more than a quart4 ,potatoes l',italienne4 ,prepare the potatoes as for serving la royale4 ,add one table- spoonful of onion juice1 one of finely-chopped parsley1 and half a cupful of finely-chopped cooked ham4 ,heap lightly in the dish1 but do not smooth4 ,sprinkle on this one table-spoonful of grated ,parmesan cheese4 ,brown quickly1 and serve4 ,the cheese may be omitted if not liked4 ,thin ,fried ,potatoes4 ,pare and cut raw potatoes very thin1 with either the vegetable slicer or a sharp knife4 ,put them in cold water and let them stand in a cold place 7the ice chest is best7 from ten to twenty-four hours4 ,this draws out the starch4 ,drain them well4 ,put about one pint in the frying basket1 plunge into boiling lard1 and cook about ten minutes4 ,after the first minute set back where the heat will decrease4 ,drain1 and dredge with salt4 ,continue this until all are fried4 ,remember that the fat must be hot at first1 and when it has regained its heat after the potatoes have been added1 must be set back where the potatoes will not cook fast4 ,if the cooking is too rapid they will be brown before they have become crisp4 ,care must also be taken1 when the potatoes are first put in the frying kettle1 that the fat does not boil over4 ,have a fork under the handle of the basket1 and if you find that there is danger1 lift the basket partly out of the kettle4 ,continue this until all the water has evaporated2 then let the basket remain in the kettle4 ,if many potatoes are cooked in this way for a family1 quite an amount of starch can be saved from the water in which they were soaked by pouring off the water and scraping the starch from the bottom of the vessel4 ,dry1 and use as any other starch4 ,french ,fried ,potatoes4 ,pare small uncooked potatoes4 ,divide them in halves1 and each half in three pieces4 ,put in the frying basket and cook in boiling fat for ten minutes4 ,drain1 and dredge with salt4 ,serve hot with chops or beefsteak4 ,two dozen pieces can be fried at one time4 ,potatoes la ,parisienne4 ,pare large uncooked potatoes4 ,cut little balls out of these with the vegetable scoop4 ,six balls can be cut from one large potato4 ,drop them in ice water4 ,when all are prepared1 drain them1 and put in the frying basket4 ,this can be half full each time--that is1 about three dozen balls can be put in4 ,put the basket carefully into the fat1 the same as for thin fried potatoes4 ,cook ten minutes4 ,drain4 ,dredge with salt1 and serve very hot4 ,these are nice to serve with a fillet of beef1 beefsteak1 chops or game4 ,they may be arranged on the dish with the meats1 or served in a separate dish4 ,potato ,balls ,fried in ,butter4 ,cut little balls from cooked potatoes with the vegetable scoop4 ,after all the salt has been washed from one cupful of butter 7chicken fat will do instead71 put this in a small frying-pan4 ,when hot1 put in as many potato balls as will cover the bottom1 and fry until a golden brown4 ,take up1 drain1 and dredge with salt4 ,serve very hot4 ,these balls can be cut from raw potatoes1 boiled in salted water five minutes1 and fried in the butter ten minutes4 ,when boiled potatoes are used1 the part left after the balls have been cut out1 will answer for creamed or ,lyonnaise potatoes2 but when raw potatoes are used1 the part left should be put into cold water until cooking time1 and can be used for mashed or riced potatoes4 ,potatoes ,baked with ,roast ,beef4 ,fare rather small potatoes1 and boil for twelve minutes in salted water4 ,take up and put on the grate with roast beef4 ,bake twenty-five or thirty minutes4 ,arrange on the dish with the beef1 or1 if you prefer1 on a separate dish4 ,broiled ,potatoes4 ,cut cold boiled potatoes in slices a third of an inch thick4 ,dip them in melted butter and fine bread crumbs4 ,place in the double broiler and broil over a fire that is not too hot4 ,garnish with parsley1 and serve on a hot dish4 ,or1 season with salt and pepper1 toast till a delicate brown1 arrange on a hot dish1 and season with butter4 ,lyonnaise ,potatoes4 ,one quart of cold boiled potatoes1 cut into dice2 three table- spoonfuls of butter1 one of chopped onion1 one of chopped parsley1 salt1 pepper4 ,season the potatoes with the salt and pepper4 ,fry the onions in the butter1 and when they turn yellow1 add the potatoes4 ,stir with a fork1 being careful not to break them4 ,when hot1 add the parsley1 and cook two minutes longer4 ,serve immediately on a hot dish4 ,duchess ,potatoes4 ,cut cold boiled potatoes into cubes4 ,season well with salt and pepper1 and dip in melted butter and lightly in flour4 ,arrange them on a baking sheet1 and bake fifteen minutes in a quick oven4 ,serve very hot4 ,housekeeper's ,potatoes4 ,one quart of cold boiled potatoes1 cut into dice2 one pint of stock1 one table-spoonful of chopped parsley1 one of butter1 one teaspoonful of lemon juice1 salt1 pepper4 ,season the potatoes with the salt and pepper1 and add the stock4 ,cover1 and simmer twelve minutes4 ,add lemon juice1 butter and parsley1 and simmer two minutes longer4 ,potatoes la ,matre d' ,htel4 ,one quart of cold boiled potatoes1 cut into dice2 one scant pint of milk1 one table-spoonful of chopped parsley1 three of butter1 one teaspoonful of lemon juice1 salt1 pepper1 the yolks of two eggs1 one teaspoonful of flour4 ,mix the butter1 flour1 lemon juice1 parsley and yolks of eggs together4 ,season the potatoes with salt and pepper4 ,add the milk1 and put on in the double boiler4 ,cook five minutes2 then add the other ingredients1 and cook five minutes longer4 ,stir often4 ,stewed ,potatoes4 ,one quart of cold boiled potatoes1 cut into little dice j one pint and a half of milk1 one table-spoonful of parsley1 one of flour1 two of butter1 salt1 pepper4 ,put the potatoes in the double boiler1 and dredge them with the salt1 pepper and flour4 ,add the parsley1 butter and milk4 ,cover1 and put on to boil4 ,cook twelve minutes4 ,serve very hot4 ,creamed ,potatoes4 ,one quart of cold boiled potatoes1 cut in very thin slices2 one pint of cream sauce1 salt1 pepper4 ,season the potatoes with salt and pepper1 and turn them into the sauce4 ,cover the stew-pan1 and cook until the potatoes are hot--no longer4 ,serve immediately in a hot dish4 ,they will heat in the double boiler in six minutes1 and will not require stirring4 ,escaloped ,potatoes4 ,cut one quart of cold boiled potatoes in very thin slices1 and season well with salt and pepper4 ,butter an escalop dish4 ,cover the bottom with a layer of cream sauce1 add a layer of the potatoes1 sprinkle with chopped parsley1 and moisten with sauce4 ,continue this until all the material is used4 ,have the last layer one of cream sauce4 ,cover the dish with fine bread crumbs1 put a table-spoonful of butter in little bits on the top1 and cook twenty minutes4 ,it takes one pint of sauce1 one table-spoonful of parsley1 half a cupful of bread crumbs1 one teaspoonful of salt and as much pepper as you like4 ,this dish can be varied by using a cupful of chopped ham with the potatoes4 ,indeed1 any kind of meat can be used4 ,potato ,souffl4 ,six large1 smooth potatoes1 half a cupful of boiling milk1 one table- spoonful of butter1 the whites of four eggs1 salt and pepper to taste4 ,wash the potatoes clean1 being1 careful not to break the skin4 ,bake forty-five minutes4 ,take the potatoes from the oven1 and with a sharp knife1 cut them in two1 lengthwise4 ,scoop out the potato with a spoon1 and put it in a hot bowl4 ,mash light and fine4 ,add the seasoning1 butter and milk1 and then half the whites of the eggs4 ,fill the skins with the mixture4 ,cover with the remaining white of the egg1 and brown in the oven4 ,great care must be taken not to break the skins4 ,sweet ,potatoes4 ,sweet potatoes require from forty-five to fifty-five minutes to boil1 and from one hour to one and a quarter to bake4 ,the time given will make the potatoes moist and sweet ,if1 however1 they are preferred dry and mealy1 fifteen minutes less will be enough4 ,french ,fried ,sweet ,potatoes4 ,prepare and fry the same as the white potatoes4 ,or1 they can first be boiled half an hour1 and then pared1 cut and fried as directed4 ,the latter is the better way1 as they are liable to be a little hard if fried when raw4 ,cold ,boiled ,sweet ,potatoes4 ,cut cold boiled sweet potatoes in thick slices1 and season well with salt and pepper4 ,have the bottom of the frying-pan covered with either butter1 or pork1 ham or chicken fat4 ,put enough of the sliced potatoes in the pan to just cover the bottom4 ,brown one side1 and turn1 and brown the other4 ,serve in a hot dish4 ,cold potatoes can be served in cream1 cut in thick slices and toasted1 cut in thick slices1 dipped in egg and bread crumbs and fried brown1 and can be fried in batter4 ,plain ,boiled ,macaroni4 ,two quarts of boiling water1 one table-spoonful of salt1 and twelve sticks of macaroni4 ,break and wash the macaroni1 throw it into the salt and water1 and boil rapidly for twenty-five minutes4 ,pour off the water1 season with salt1 pepper and butter1 and serve4 ,macaroni in ,gravy4 ,twelve sticks of macaroni1 one and a half pints of stock1 one scant table-spoonful of flour1 one generous table-spoonful of butter1 salt1 pepper4 ,break and wash the macaroni4 ,put it in a sauce-pan with the stock4 ,cover1 and simmer half an hour4 ,mix the butter and flour together4 ,stir this and the seasoning in with the macaroni4 ,simmer ten minutes longer1 and serve4 ,a table-spoonful of grated cheese may be added4 ,macaroni with ,cream ,sauce4 ,boil the macaroni as directed for the plain boiled dish4 ,drain1 and serve with half a pint of cream sauce4 ,macaroni with ,tomato ,sauce4 ,boil and drain as directed for plain boiled macaroni4 ,pour over it one pint of tomato sauce4 ,macaroni with ,cheese4 ,prepare the macaroni with the cream sauce4 ,turn into a buttered escalop dish4 ,have half a cupful of grated cheese and half a cupful of bread crumbs mixed4 ,sprinkle over the macaroni1 and place in the oven and brown4 ,it will take about twenty minutes4 ,macaroni l',italienne4 ,twelve sticks of macaroni 7a quarter of a pound71 half a pint of milk1 two table-spoonfuls of cream1 two of butter1 one of flour1 some salt1 white pepper and cayenne1 and a quarter of a pound of cheese4 ,break and wash the macaroni1 and boil it rapidly for twenty minutes in two quarts of water4 ,put the milk on in the double boiler4 ,mix the butter and flour together1 and stir into the boiling milk4 ,add the seasoning1 cream and cheese4 ,drain1 and dish the macaroni4 ,pour the sauce over it1 and serve immediately4 ,one table-spoonful of mustard can be stirred into the sauce if you like4 ,if the sauce and macaroni are allowed to stand long after they are put together the dish will be spoiled4 ,if they cannot be served immediately1 keep both hot in separate dishes4 ,stuffed ,tomatoes4 ,twelve large1 smooth tomatoes1 one teaspoonful of salt1 a little pepper1 one table-spoonful of butter1 one of sugar1 one cupful of bread crumbs1 one teaspoonful of onion juice4 ,arrange the tomatoes in a baking pan4 ,cut a thin slice from the smooth end of each4 ,with a small spoon1 scoop out as much of the pulp and juice as possible without injuring the shape4 ,when all have been treated in this way1 mix the pulp and juice with the other ingredients1 and fill the tomatoes with this mixture4 ,put on the tops1 and bake slowly three- quarters of an hour4 ,slide the cake turner under the tomatoes and lift gently on to a flat dish4 ,garnish with parsley1 and serve4 ,stuffed ,tomatoes1 ,no #b4 ,twelve tomatoes1 two cupfuls of bread crumbs1 one of stock1 four table-spoonfuls of butter1 one of flour1 salt1 pepper1 one teaspoonful of onion juice4 ,cut slices from the stem end of the tomatoes4 ,remove the juice and pulp with a spoon1 and dredge the inside with salt and pepper4 ,put two table-spoonfuls of the butter in a frying-pan1 and when hot1 stir in the bread crumbs4 ,stir constantly until they are brown and crisp1 and fill the tomatoes with them4 ,cover the openings with fresh crumbs and bits of butter4 ,bake slowly half an hour4 ,fifteen minutes before the tomatoes are done1 make the sauce in this manner3 ,put one table-spoonful of butter in the frying-pan1 and when hot1 add the flour4 ,stir until brown and smooth2 then add the stock1 tomato juice and pulp4 ,stir until it boils up1 and add the onion juice1 salt and pepper4 ,simmer ten minutes1 and strain4 ,lift the tomatoes on to a flat dish1 with the cake turner4 ,pour the sauce around1 garnish with parsley1 and serve4 ,any kind of meat1 chopped fine and seasoned highly1 can be used in place of the crumbs4 ,escaloped ,tomatoes4 ,one pint of fresh or canned tomatoes1 one generous pint of bread crumbs1 three table-spoonfuls of butter1 one of sugar1 one scant table-spoonful of salt1 one-fourth of a teaspoonful of pepper4 ,put a layer of the tomato in an escalop dish4 ,dredge with salt and pepper1 and dot butter here and there4 ,now put in a layer of crumbs4 ,continue this until all the ingredients are used1 having crumbs and butter for the last layer4 ,if fresh tomatoes have been used1 bake one hour1 but if canned1 bake half an hour4 ,broiled ,tomatoes4 ,cut the tomatoes in halves4 ,sprinkle the inside of the slices with fine bread crumbs1 salt and pepper4 ,place them in the double broiler1 and broil over the fire for ten minutes1 having the outside next the fire4 ,carefully slip them on a hot dish 7stone china71 and put bits of butter here and there on each slice4 ,put the dish in the oven for ten minutes1 and then serve4 ,or1 if you have a range or gas stove1 brown before the fire or under the gas4 ,fried ,tomatoes4 ,slice ripe tomatoes and dip them in well-beaten eggs1 which have been seasoned with salt1 pepper and sugar 7one teaspoonful of sugar to each egg71 and then1 in fine bread or cracker crumbs4 ,have two table- spoonfuls of butter in a frying-pan1 and when hot1 put in as many slices of tomato as will cover the bottom4 ,fry for ten minutes1 five for each side4 ,serve on thin slices of toast4 ,to ,peel ,tomatoes4 ,put the tomatoes in a frying basket and plunge them into boiling water for about three minutes4 ,drain1 and peel4 ,baked ,onions4 ,peel large onions1 and boil one hour in plenty of water1 slightly salted4 ,butter a shallow dish or a deep plate1 and arrange the onions in it4 ,sprinkle with pepper and salt1 put a teaspoonful of butter in the centre of each onion1 and cover lightly with crumbs4 ,bake slowly one hour4 ,serve with cream sauce4 ,stuffed ,onions4 ,boil as for baking4 ,cut out the heart of the onions1 and fill the space with any kind of cold meat1 chopped fine1 and highly seasoned4 ,to each pint of meat add one egg and two-thirds of a cupful of milk or cream4 ,when the onions are filled put a bit of butter 7about a teaspoonful7 on each one4 ,cover with crumbs1 and bake one hour4 ,serve with cream sauce4 ,parsnips ,fried in ,butter4 ,scrape the parsnips1 and boil gently forty-five minutes4 ,when cold1 cut in long slices about one-third of an inch thick4 ,season with salt and pepper4 ,dip in melted butter and in flour4 ,have two table- spoonfuls of butter in the frying pan1 and as soon as hot1 put in enough parsnips to cover the bottom4 ,fry brown on both sides1 and serve on a hot dish4 ,parsnips ,fried in ,molasses4 ,have one cupful of molasses in a large frying-pan4 ,when boiling1 put in slices of parsnips that have been seasoned with salt1 and cooled4 ,fry brown1 and serve hot4 ,parsnip ,balls4 ,mash one pint of boiled parsnips4 ,add two table-spoonfuls of butter1 one heaping teaspoonful of salt1 a little pepper1 two table-spoonfuls of cream or milk and one beaten egg4 ,mix all the ingredients except the egg4 ,stir on the fire until the mixture bubbles2 then add the egg1 and set away to cool4 ,when cold1 make into balls one-third the size of an egg4 ,dip them in beaten egg and in crumbs4 ,put in the frying basket and plunge into boiling fat4 ,cook till a rich brown4 ,escaloped ,parsnip4 ,prepare the parsnips as for the balls1 omitting the egg4 ,turn into a buttered dish1 cover with crumbs1 dot with butter1 and brown in the oven4 ,asparagus with ,cream4 ,have the asparagus tied in bundles4 ,wash1 and plunge into boiling water in which there is a teaspoonful of salt for every quart of water4 ,boil rapidly for fifteen minutes4 ,take up1 and cut off the tender heads4 ,put them in a clean sauce-pan with one generous cupful of cream or milk to every quart of asparagus4 ,simmer ten minutes4 ,mix one tablespoonful of butter and a generous teaspoonful of flour together4 ,when creamy1 stir in with the asparagus4 ,add salt and pepper to taste1 and simmer five minutes longer4 ,green1 ,peas la ,franaise4 ,boil green peas until tender1 and drain4 ,for every quart1 put in a sauce-pan two table-spoonfuls of butter1 one of flour1 and half a teaspoonful of sugar4 ,stir until all are thoroughly mixed4 ,add the peas1 and stir over the fire for five minutes4 ,add one cupful of white stock or cream1 and simmer ten minutes4 ,the canned peas can be prepared in the same manner4 ,minced ,cabbage4 ,drain boiled cabbage in the colander4 ,put it in the chopping tray and chop fine4 ,for each quart of the chopped cabbage1 put two table- spoonfuls of butter and one of flour in the frying-pan4 ,as soon as smooth and hot1 put in the cabbage1 which season well with salt1 pepper1 and1 if you like it1 two table-spoonfuls of vinegar4 ,stir constantly for five or eight minutes4 ,when done1 heap on a dish4 ,make smooth with a knife1 and garnish with hard-boiled eggs4 ,minced ,spinach4 ,boil the spinach in salt and water until tender4 ,drain in the colander1 and chop fine in the tray4 ,season well with pepper and salt4 ,for each quart of the chopped spinach1 put two tablespoonfuls of butter and one of flour in a frying-pan4 ,when this has cooked smooth1 and before it has become browned1 add the spinach4 ,stir for five minutes2 then add half a cupful of cream or milk1 and stir three minutes longer4 ,arrange in a mound on a hot dish4 ,garnish with a wreath of slices of hard-boiled eggs at the base1 and finish the top with another wreath4 ,serve hot4 ,lettuce can be cooked and served in the same manner4 ,it must be boiled about twenty minutes to be tender4 ,cauliflower with ,cream ,sauce4 ,take off the green leaves and the stalk of the cauliflower4 ,wash1 and put on to cook in boiling water4 ,boil gently for half an hour4 ,turn off the water1 and add one pint of milk1 one pint of boiling water and one table-spoonful of salt4 ,simmer half an hour longer4 ,take up with1 a skimmer1 being careful not to break it4 ,pour over this a cream sauce1 and serve4 ,escaloped ,cauliflower4 ,cook the cauliflower one hour in salt and water4 ,drain1 and break apart4 ,put a layer of the cauliflower in an escalop dish1 moisten it with ,bechamel or cream sauce1 and sprinkle in a little grated cheese4 ,put in another layer of cauliflower1 and continue1 as directed before1 until all of the vegetable is used4 ,there should be two tablespoonfuls of grated cheese and one pint of sauce to each head of cauliflower4 ,cover with bread crumbs and cheese1 and dot with bits of batter4 ,bake half an hour in a moderate oven4 ,stewed ,celery with ,cream ,sauce4 ,wash and scrape the tender white part of two heads of celery4 ,cut them in pieces about two inches long4 ,cover with boiling water and simmer gently half an hour4 ,season well with salt4 ,drain off the water in which the celery was cooked4 ,add a pint of cream sauce1 and serve4 ,celery ,stewed in ,stock4 ,scrape1 wash and cut the white part of two heads of celery4 ,put in a stew-pan with one pint of stock1 and simmer half an hour4 ,mix together two table-spoonfuls of butter and one of flour4 ,stir this in with the celery4 ,season with salt1 and simmer five minutes longer4 ,stewed ,okra4 ,after the ends of the pods have been cut off1 wash1 and put on with just enough water to prevent burning 7about a cupful to a quart of the okra7 and a teaspoonful of salt4 ,simmer gently thirty minutes4 ,season with pepper and butter1 and with more salt1 if necessary4 ,okra ,stewed with ,tomatoes4 ,cut the okra in thin slices1 and pare and slice the tomatoes4 ,have one pint of tomatoes to two of okra4 ,put the vegetables in a stew-pan with one teaspoonful of salt and a little pepper4 ,simmer half an hour4 ,add one table-spoonful of butter1 and more salt1 if needed4 ,scalloped ,okra and ,tomatoes4 ,prepare the same as stewed okra and tomatoes4 ,when they have been stewing fifteen minutes add the butter and pepper1 and turn into a deep dish4 ,cover with bread or cracker crumbs1 dot with butter1 and bake half an hour4 ,fried ,egg ,plant4 ,cut the plant in slices about one-third of an inch thick4 ,pare these1 and lay in a flat dish4 ,cover with boiling water1 to which has been added one table-spoonful of salt for every quart of water4 ,let this stand one hour4 ,drain1 and pepper the slices slightly1 and dip in beaten egg and bread crumbs 7two eggs and a pint of crumbs for a good- sized plant74 ,fry in boiling fat for eight or ten minutes4 ,the slices will be soft and moist when done4 ,or1 the slices can be seasoned with pepper1 and fried in just enough pork fat to brown them4 ,the egg plant is sometimes stewed1 and sometimes baked1 but there is no other mode so good as frying4 ,boiled ,rice4 ,one cupful of rice1 one quart of boiling water1 one scant table- spoonful of salt4 ,wash the rice in three waters1 and put in the double kettle with the salt and boiling water4 ,boil rapidly fifteen minutes2 then pour off all the water4 ,cover tightly1 return to the fire1 and cook twenty minutes longer4 ,the water in the under boiler must boil rapidly all the time4 ,rice cooked in this manner will have every grain separate4 ,corn ,oysters4 ,one cupful of flour1 half a cupful of melted butter1 three table- spoonfuls of milk1 two teaspoonfuls of salt1 one-fourth of a teaspoonful of pepper1 one pint of grated corn4 ,pour the corn on the flour1 and beat well2 then add the other ingredients1 and beat rapidly for three minutes4 ,have fat in the frying-pan to the depth of about two inches4 ,when smoking hot1 put in the batter by the spoonful4 ,hold the spoon close to the fat and the shape of the oyster will be good4 ,fry about five minutes4 ,new ,bedford ,corn ,pudding4 ,twelve ears of corn1 four eggs1 a generous pint and a half of milk1 a generous teaspoonful of salt1 four table-spoonfuls of sugar4 ,grate the corn1 beat the eggs with a spoon1 and mix all the ingredients together4 ,butter a deep earthen dish1 and pour the mixture into it4 ,bake slowly two hours4 ,serve hot4 ,when the corn is old it will take one quart of milk4 ,if very young and milky1 one pint of milk will be sufficient4 ,pickled ,beets4 ,cut boiled beets in slices4 ,lay these in a large glass jar or earthen pot4 ,for every beet1 put in one slice of onion1 one table-spoonful of grated horse-radish1 six cloves1 and vinegar enough to cover4 ,the beets will be ready to use in ten or twelve hours4 ,they will not keep more than a week4 ,baked ,beans4 ,pick one quart of beans free from stones and dirt4 ,wash1 and soak in cold water over night4 ,in the morning pour off the water4 ,cover with hot water1 put two pounds of corned beef with them1 and boil until they begin to split open1 7the time depends upon the age of the beans1 but it will be from thirty to sixty minutes74 ,turn them into the colander1 and pour over them two or three quarts of cold water4 ,put about half of the beans in a deep earthen pot1 then put in the beef1 and finally the remainder of the beans4 ,mix one tea-spoonful of mustard and one table-spoonful of molasses with a little water4 ,pour this over the beans1 and then add boiling water to just cover4 ,bake slowly ten hours4 ,add a little water occasionally4 ,,pies ,,and ,,puddings4 ,puff ,paste4 ,one quart of pastry flour1 one pint of butter1 one table-spoonful of salt1 one of sugar1 one and a quarter cupfuls of ice water4 ,wash the hands with soap and water1 and dip them first in very hot1 and then in cold1 water4 ,rinse a large bowl or pan with boiling water and then with cold4 ,half fill it with cold water4 ,wash the butter in this1 working it with the hands until it is light and waxy4 ,this frees it of the salt and butter-milk1 and lightens it1 so that the pastry is more delicate4 ,shape the butter into two thin cakes1 and put in a pan of ice water1 to harden4 ,mix the salt and sugar with the flour4 ,with the hands1 rub one-third of the butter into the flour4 ,add the water1 stirring with a knife4 ,stir quickly and vigorously until the paste is a smooth ball4 ,sprinkle the board lightly with flour4 ,turn the paste on this1 and pound quickly and lightly with the rolling pin4 ,do not break the paste4 ,roll from you and to one side2 or1 if easier to roll from you all the while1 turn the paste around4 ,when it is about one-fourth of an inch thick1 wipe the remaining butter1 break it in bits1 and spread these on the paste4 ,sprinkle lightly with flour4 ,fold the paste1 one-third from each side1 so that the edges meet4 ,now fold from the ends1 but do not have these meet4 ,double the paste1 pound lightly1 and roll down to about one-third of an inch in thickness4 ,fold as before1 and roll down again4 ,repeat this three times if for pies1 and six times if for vol-au-vents1 patties1 tarts1 etc4 ,place on the ice1 to harden1 when it has been rolled the last time4 ,it should be in the ice chest at least an hour before being used4 ,in hot weather if the paste sticks when being rolled down1 put it on a tin sheet and place on ice4 ,as soon as it is chilled it will roll easily4 ,the less flour you use in rolling out the paste the tenderer it will be4 ,no matter how carefully every part of the work may be done1 the paste will not be good if much flour is used4 ,chopped ,paste4 ,one quart of pastry flour1 two cupfuls of unwashed butter1 one teaspoonful of salt1 one table-spoonful of sugar1 and a scant cupful of ice water4 ,put the flour1 salt1 sugar and butter in the chopping- tray4 ,chop all together until the butter is thoroughly mixed with the flour2 then add the water1 and continue chopping4 ,when well mixed1 sprinkle the board with flour1 turn the paste on it1 and roll into a flat piece4 ,place in a pan on the ice4 ,when hard1 use the same as puff paste4 ,it can be used as soon as mixed1 but will not1 of course1 be so nice4 ,french ,paste for ,raised ,pies4 ,one quart of pastry flour1 one table-spoonful of sugar1 one teaspoonful of salt1 one scant cupful of butter1 one egg1 one tea- cupful of water4 ,rub the butter1 salt and sugar into the flour4 ,beat the egg1 and add the water to it4 ,stir this into the flour and butter4 ,stir this mixture until it is a smooth paste2 then put on the board and roll the same as puff paste4 ,this paste must be rolled eight times4 ,to ,make a ,pie4 ,butter the pie plate 7tin is the best71 and cover with paste that has been rolled very thin4 ,roll a strip of paste long enough to go around the plate1 and cut in strips an inch wide4 ,wet the edge of the plate with water1 and put a strip of paste on it4 ,fill with any kind of prepared fruit ,have the paste in a roll1 and cut enough from the end to cover the pie4 ,sprinkle the board lightly with flour1 and place the paste up-on it4 ,flour the rolling pin with1 the hand4 ,roll from you and to one side until the paste is the right size4 ,it must be much larger than the plate4 ,in the centre cut a slit about halt an inch long4 ,cover the pie1 having the paste fulled on1 as it shrinks in the baking4 ,the oven must be hot at first1 and after the first fifteen minutes the drafts must be closed4 ,a mince pie will require one hour to bake1 and an apple pie fifty minutes4 ,peach1 and nearly all other fruit pies1 require the same time4 ,mince ,pie ,meat4 ,boil a beef tongue1 weighing six pounds1 and six pounds of the vein of a round of beef 7these should just simmer74 ,after skinning the tongue1 chop it and the beef very fine1 and add five pounds of beef suet1 chopped fine2 five pounds of stoned raisins1 three of dried currants1 one and a half of citron1 cut fine2 nine of sugar1 one and a half pints of molasses1 two quarts of the liquor in which the meat was boiled1 one quart of brandy1 one pint of white wine1 a cupful of salt1 half a cupful of cinnamon1 one-fourth of a cupful of cloves1 one- fourth of a cupful of allspice1 three nutmegs1 a table-spoonful of mace4 ,put all in a large pan1 and let stand over night4 ,put what you wish to bake in another pan with half as much stewed and sweetened apple as you have meat1 and let it stand one hour4 ,put the remainder of the meat in a jar4 ,cover with a paper dipped in brandy1 and then cover tightly1 to exclude the air4 ,set in a cool place for future use1 ,mrs4 ,m4 ,l4 ,w4 ,squash pies4 ,five pints of stewed and strained squash1 two quarts of boiling milk1 one and a half nutmegs1 four teaspoonfuls of salt1 five cupfuls of sugar1 nine eggs1 four table-spoonfuls of ,sicily ,madeira and two of rose-water4 ,gradually pour the boiling milk on the squash1 and stir continually4 ,add the nutmeg1 rose-water and sugar4 ,when cold1 add the eggs1 well beaten2 and just before the mixture is put in the plates1 add the ,madeira4 ,butter deep plates1 and line with a plain paste4 ,fill with the mixture1 and bake in a moderate oven for forty minutes4 ,mrs4 ,m4 ,l4 ,w4 ,sweet ,potato ,pies4 ,when the potatoes are dry and mealy1 take a quart after they have been pared1 boiled and mashed1 a quart of milk1 four eggs1 salt1 nutmeg1 cinnamon and sugar to taste4 ,bake the same as squash pies4 ,if the potatoes are very moist1 use less milk4 ,lemon ,pie4 ,the juice and rind of one lemon1 two eggs1 eight heaping table- spoonfuls of sugar1 one small tea-cupful of milk1 one teaspoonful of corn-starch4 ,mix the corn-starch with a little of the milk4 ,put the remainder on the fire1 and when boiling1 stir in the corn-starch4 ,boil one minute4 ,let this cool1 and add the yolks of the eggs1 four heaping table-spoonfuls of the sugar1 and the grated rind and juice of the lemon1 all well beaten together4 ,have a deep pie plate lined with paste1 and fill with this mixture4 ,bake slowly half an hour4 ,beat the whites of the eggs to a stiff froth1 and gradually beat into them the remainder of the sugar4 ,cover the pie with this1 and brown slowly4 ,orange ,pies4 ,two cupfuls of sugar1 two of flour1 five eggs1 one tea-spoonful of cream of tartar1 half a teaspoonful of soda1 the juice and rind of one orange4 ,these are for the cake4 ,beat the eggs very light2 then add the sugar1 and beat until frothy4 ,now add the orange4 ,mix the soda and cream of tartar with the flour1 and rub through a sieve on to the beaten eggs and sugar4 ,stir well1 and bake in deep tin plates4 ,there will be enough for six plates4 ,when baked1 put a thin layer of the icing between the cakes1 and cover the pie with icing4 ,there should be three cakes in a pie4 ,icing3 ,the whites of four eggs1 one tea-cupful of powdered sugar1 the juice and rind of two oranges4 ,after beating the whites to a stiff froth1 beat in the sugar and then the rind and juice of the oranges4 ,when the pies are iced1 dry them in the heater4 ,chocolate ,pies4 ,make plain cup cake1 and bake in ,washington-pie plates1 having the cake thick enough to split4 ,after splitting1 spread one half with a filling made as below1 place the top piece on1 and sprinkle with powdered sugar4 ,the cake should always be fresh4 ,filling3 ,one square of ,baker's chocolate1 one cupful of sugar1 the yolks of two eggs1 one-third of a cupful of boiling milk4 ,mix scraped chocolate and sugar together2 then add1 very slowly1 the boiling milk1 and then the eggs1 and simmer ten minutes1 being careful that it does not burn4 ,flavor with vanilla4 ,have fully cold before using4 ,,hot ,,puddings4 ,custard ,souffl4 ,two scant table-spoonfuls of butter1 two table-spoonfuls of flour1 two table-spoonfuls of sugar1 one cupful of milk1 four eggs4 ,let the milk come to a boil4 ,beat the flour and butter together2 add to them1 gradually1 the boiling milk1 and cook eight minutes1 stirring often4 ,beat the sugar and the yolks of the eggs together4 ,add to the cooked mixture1 and set away to cool4 ,when cool1 beat the whites of the eggs to a stiff froth1 and add to the mixture4 ,bake in a buttered pudding dish for twenty minutes in a moderate oven4 ,serve immediately with creamy sauce4 ,cabinet ,pudding4 ,one quart of milk1 four eggs1 four table-spoonfuls of sugar1 half a teaspoonful of salt1 one table-spoonful of butter1 three pints of stale sponge cake1 one cupful of raisins1 chopped citron and currants4 ,have a little more of the currants than of the two other fruits4 ,beat the eggs1 sugar and salt together1 and add the milk4 ,butter a three- pint pudding mould 7the melon shape is nice71 sprinkle the sides and bottom with the fruit1 and put in a layer of cake4 ,again sprinkle in fruit1 and put in more cake4 ,continue this until all the materials are used4 ,gradually pour on the custard4 ,let the pudding stand two hours1 and steam an hour and a quarter4 ,serve with wine or creamy sauce4 ,english ,plum ,pudding4 ,a pound of suet1 chopped fine2 a pint of sugar1 one pound of grated stale bread1 one pound of raisins1 two of currants1 a glass of brandy1 two teaspoonfuls of ginger1 two nutmegs1 half a pint of milk1 a little salt ,beat well1 and steam five hours4 ,serve with rich sauce4 ,rachel ,pudding4 ,one quart of breadcrumbs1 one of apples1 cut very fine2 half a cupful of suet1 chopped very fine2 one cupful of ,english currants1 the rind and juice of two lemons1 four eggs1 well beaten4 ,mix thoroughly4 ,grease a pudding mould1 and put the mixture in it4 ,steam three hours1 and serve with rich wine sauce4 ,chocolate ,pudding4 ,one quart of milk1 four table-spoonfuls of corn-starch1 four of sugar1 four of scraped chocolate1 two of boiling water1 two eggs1 one teaspoonful of salt4 ,reserve one cupful of the milk1 and put the remainder on to boil4 ,put the sugar1 chocolate and water in a sauce- pan or1 better still1 a small frying-pan1 and stir over a hot fire for about a minute1 when the mixture should be smooth and glossy4 ,stir this into the boiling milk4 ,mix the corn-starch with cold milk4 ,beat the egg1 and add to the corn-starch and milk2 add1 also1 the salt4 ,stir this into the boiling milk1 and beat well for about three minutes4 ,turn the mixture into a melon mould that has been dipped in cold water4 ,let the pudding stand in the mould about fifteen minutes4 ,turn into the pudding dish1 and heap whipped cream around it4 ,serve sugar and cream with it2 or1 vanilla sauce will answer4 ,chocolate ,roll ,pudding4 ,this pudding consists of cake1 frosting and sauce4 ,it is very nice4 ,beat the whites of three eggs to a stiff froth1 and add the yolks4 ,beat into the eggs one cupful of sugar and one of flour4 ,as soon as all are thoroughly mixed1 stir in half a cupful of cold water1 in which has been dissolved soda about the size of a pea4 ,pour thin into a buttered pan1 and bake in a moderate oven from twelve to fifteen minutes4 ,when baked1 sprinkle the top with two table-spoonfuls of milk4 ,frosting3 ,beat the whites of six eggs to a froth1 and divide into two parts4 ,put a teaspoonful of sugar to one half1 and one teaspoonful of sugar and three of grated chocolate to the other4 ,take the cake from the pan and put it on a flat dish or tin sheet4 ,spread half of each mixture over the top4 ,return to the oven for about five minutes1 to harden the frosting4 ,take out and roll up4 ,put the remainder of the frosting on the top and sides of the roll4 ,put again in the oven to harden the frosting4 ,take out1 and slide on a flat dish4 ,pour the sauce around1 and serve4 ,the yolks of the eggs may be used for puddings or custards4 ,sauce3 ,one egg1 one tea-cupful of powdered sugar1 five table-spoonfuls of boiling milk1 one teaspoonful of vanilla extract4 ,beat the white of the egg to a stiff froth1 and gradually beat in the sugar4 ,add the yolk of the egg1 the vanilla1 and lastly the boiling milk4 ,ground ,rice ,pudding4 ,one quart of milk1 five table-spoonfuls of ground rice1 four of sugar1 one teaspoonful of salt1 six eggs1 half a cupful of butter4 ,put the milk in the double boiler1 reserving half a cupful4 ,mix the rice and cold milk together1 and stir into the milk in the boiler when this is hot4 ,stir constantly for five minutes4 ,add the salt1 butter and sugar1 and set away to cool4 ,when cold1 add the eggs1 well beaten4 ,bake one hour in a moderate oven4 ,serve with creamy sauce4 ,rice ,pudding4 ,one cupful of rice1 one quart of milk1 one cupful of raisins1 one heaping teaspoonful of salt1 one cupful of water1 one quart of soft custard4 ,wash the rice1 and let it soak two hours in cold water4 ,turn off the water1 and put the rice in the double boiler with the cupful of water4 ,cook half an hour2 then add the salt1 raisins and milk1 and cook an hour longer4 ,butter a melon mould and pack the rice in it4 ,let it stand twenty minutes4 ,turn out on a deep dish1 decorate with bits of bright jelly1 pour the custard around1 and serve4 ,the custard should be cold and the pudding hot4 ,the raisins can be omitted if not liked4 ,german ,puffs4 ,the yolks of six eggs1 five table-spoonfuls of flour1 one of melted butter1 one pint of milk1 half a teaspoonful of salt4 ,beat the yolks of the eggs light1 add the milk to them1 and pour part of this mixture on the flour4 ,beat light and smooth2 then add the remainder of the eggs and milk1 and the salt and butter4 ,butter muffin pans1 and half fill them with the batter4 ,the quantities given will make twelve puffs4 ,bake twenty minutes in a quick oven4 ,serve on a hot platter with the sauce poured over them4 ,sauce3 ,the whites of six eggs1 one cupful of powdered sugar1 the juice of two oranges or of one lemon4 ,after beating the whites to a stiff froth1 gradually beat in the sugar1 and then the juice of the fruit4 ,down-,east ,pudding4 ,one pint of molasses1 one quart of flour1 one table-spoonful of salt1 one teaspoonful of soda1 three pints of blackberries4 ,boil three hours1 and serve with sauce made in the following manner3 ,one tea-cupful of powdered sugar1 half a cupful of butter1 one egg1 two teaspoonfuls of boiling water1 one of brandy4 ,beat the butter to a cream1 and add1 very gradually1 the sugar and brandy4 ,beat in the yolk of the egg1 and1 when perfectly creamy1 add the white1 which has been beaten to a froth2 then add the water1 and stir very carefully4 ,amber ,pudding4 ,one dozen large1 tart apples1 one cupful of sugar1 the juice and rind of two lemons1 six eggs1 four table-spoonfuls of butter1 enough puff or chopped paste to line a three-pint pudding dish4 ,pare and quarter the apples4 ,pare the thin rind from the lemon1 being careful not to cut into the white part4 ,put the butter1 apple1 and lemon rind and juice in a stew-pan with half a cupful of water4 ,cover tightly1 and simmer about three-quarters of an hour4 ,rub through a sieve1 add the sugar1 and set away to cool4 ,line the dish with thin paste4 ,beat the yolks of the eggs1 and stir into the cooled mixture4 ,turn this into the lined dish4 ,bake slowly for half an hour4 ,beat the whites to a stiff froth1 and gradually beat into them three table- spoonfuls of powdered sugar4 ,cover the pudding with this4 ,return to the oven and cook twelve minutes with the door open4 ,serve either hot or cold4 ,fig ,pudding4 ,one cupful of molasses1 one of chopped suet1 one of milk1 three and a quarter of flour1 two eggs1 one teaspoonful of soda1 one of cinnamon1 half a teaspoonful of nutmeg1 one pint of figs4 ,mix together the molasses1 suet1 spice1 and the figs1 cut fine4 ,dissolve the soda with a table-spoonful of hot water1 and mix with the milk4 ,add to the other ingredients4 ,beat the eggs light1 and stir into the mixture4 ,add the flour1 and beat thoroughly4 ,butter two small or one large brown bread mould4 ,turn the mixture into the mould or moulds1 and steam five hours4 ,serve with creamy or wine sauce4 ,date ,pudding4 ,make the same as fig pudding1 but use a pint of dates instead of the figs4 ,apple ,tapioca ,pudding4 ,one large cupful of tapioca1 three pints of water1 one cupful of sugar1 one teaspoonful of salt1 one teaspoonful of essence of lemon1 three pints of pared and quartered apples4 ,wash the tapioca and soak over night in three pints of cold water 7three hours will do if there is no more time74 ,put the tapioca in the double boiler and cook until it looks clear4 ,it will take from twenty to thirty minutes4 ,when cooked enough1 add the sugar1 salt and lemon1 and then the apples4 ,turn into a buttered dish and bake an hour and a quarter4 ,let it stand in a cool room half an hour before serving4 ,serve with sugar and cream4 ,baked ,apple ,pudding4 ,fill a three-quart earthen dish with pared and quartered apples4 ,sprinkle on these one cupful of sugar1 a slight grating of nutmeg1 one table-spoonful of butter1 and half a cupful of water4 ,cover1 and bake thirty minutes4 ,make half the rule for chopped paste4 ,roll a piece of the paste into a strip that will reach around the pudding dish4 ,this strip should be about two inches deep4 ,roll the remainder of the paste to cover the dish4 ,take the pudding dish from the oven1 slip the strip of paste between the apple and the dish1 and put on the top crust4 ,return to the oven1 and bake one hour longer4 ,serve with a cream sauce4 ,dutch ,apple ,pudding4 ,one pint of flour1 one teaspoonful of cream of tartar1 half a teaspoonful of soda1 half a teaspoonful of salt1 an egg1 a generous two-thirds of a cupful of milk1 two table-spoonfuls of butter1 four large apples4 ,mix the salt1 soda and cream of tartar with the flour1 and rub through the sieve4 ,beat the egg light1 and add the milk4 ,rub the butter into the flour4 ,pour the milk and egg on this1 and mix quickly and thoroughly4 ,spread the dough about half an inch deep on a buttered baking pan4 ,have the apples pared1 cored and cut into eighths4 ,stick these pieces in rows into the dough4 ,sprinkle with two table-spoonfuls of sugar4 ,bake in a quick oven for about twenty-five minutes4 ,this pudding is to be eaten with sugar and cream or a simple sauce4 ,apple ,souffl4 ,one pint of steamed apple1 one table-spoonful of melted butter1 half a cupful of sugar1 the whites of six eggs and the yolks of three1 a slight grating of nutmeg4 ,stir into the hot apple the butter1 sugar and nutmeg1 and the yolks of the eggs1 well beaten4 ,when this is cold1 beat the whites of the eggs to a stiff froth1 and stir into the mixture4 ,butter a three-pint dish1 and turn the souffl into it4 ,bake thirty minutes in a moderate oven4 ,serve immediately with any kind of sauce4 ,apple and ,rice ,pudding4 ,one cupful and a half of uncooked rice1 and two dozen apples4 ,wash the rice well1 and soak two hours in cold water4 ,peel and quarter the apples4 ,wet the pudding cloth and spread it in the colander4 ,cover with two-thirds of the rice4 ,lay in the apples1 having them packed as closely as possible4 ,sprinkle the remainder of the rice over them4 ,tie as tightly as possible1 and plunge into boiling water4 ,boil one hour4 ,serve with molasses sauce4 ,eve's ,pudding4 ,six eggs1 six apples1 six ounces of bread1 six ounces of currants1 half a teaspoonful of salt1 nutmeg4 ,boil three hours1 or steam four4 ,serve with wine sauce4 ,batter and ,fruit ,pudding4 ,one pint of milk1 one pint of flour1 four eggs1 one table-spoonful of butter1 one teaspoonful of salt1 one pint of fruit1 pared and quartered1 7apples or peaches are best74 ,beat the eggs well with a spoon1 and add the milk to them4 ,turn part of this mixture on the flour1 and beat to a light1 smooth batter4 ,add the remainder of the milk and eggs1 and the salt4 ,butter a pudding dish and pour in the batter4 ,sprinkle in the fruit4 ,bake half an hour4 ,serve with foaming sauce the moment it comes from the oven4 ,amherst ,pudding4 ,three-fourths of a cupful of butter1 three-fourths of a pint of sugar1 four eggs1 five table-spoonfuls of strained apple1 the grated rind and the juice of a lemon1 and nutmeg and rose-water1 if you like4 ,bake half an hour1 in a moderate oven1 in a shallow pudding dish that has been lined with a rich pasts1 rolled very thin4 ,let it become partially cooled before serving4 ,swiss ,pudding4 ,one tea-cupful of flour1 four table-spoonfuls of butter1 three of sugar1 one pint of milk1 five eggs1 the rind of a lemon4 ,grate the rind of the lemon 7the yellow part only1 remember17 into the milk1 which put in the double boiler4 ,rub the flour and butter together4 ,pour the boiling milk on this1 and return to the boiler4 ,cook five minutes1 stirring the first two4 ,beat the yolks of the eggs and the sugar together1 and stir into the boiling mixture4 ,remove from the fire immediately4 ,when cold1 add the whites of the eggs1 beaten to a stiff froth4 ,have a three-quart mould1 well buttered4 ,turn the mixture into this1 and steam forty minutes4 ,turn on a hot dish1 and serve without delay4 ,creamy sauce1 or a tumbler of currant jelly1 melted with the juice of two lemons1 should be served with it4 ,delicate ,indian ,pudding4 ,one quart of milk1 two heaping table-spoonfuls of ,indian meal1 four of sugar1 one of butter1 three eggs1 one teaspoonful of salt4 ,boil the milk in the double boiler4 ,sprinkle the meal into it1 stirring all the while4 ,cook twelve minutes1 stirring often4 ,beat together the eggs1 salt1 sugar and half a teaspoonful of ginger4 ,stir the butter into the meal and milk4 ,pour this gradually on the egg mixture4 ,bake slowly one hour4 ,indian and ,apple ,pudding4 ,one cupful of ,indian meal1 one cupful of molasses1 two quarts of milk1 two teaspoonfuls of salt1 three table-spoonfuls of butter1 or one of finely-chopped suet2 one quart of pared and quartered apples 7sweet are best1 but sour will do71 half a teaspoonful of ginger1 half a teaspoonful of grated nutmeg4 ,put the milk on in the double boiler4 ,when it boils1 pour it gradually on the meal4 ,pour into the boiler again and cook half an hour1 stirring often4 ,add the molasses1 butter1 seasoning and apples4 ,butter a deep pudding dish1 pour the mixture into it1 and bake slowly three hours4 ,make half the rule if the family is small4 ,,cold ,,puddings4 ,royal ,pudding4 ,one quart of milk1 half a cupful of sago1 two table-spoonfuls of butter1 one tea-cupful of granulated sugar1 half a teaspoonful of salt1 four eggs1 four table-spoonfuls of raspberry jam1 four table- spoonfuls of wine4 ,put the milk in the double boiler1 and just before it comes to a boil1 stir in the sago4 ,cook until it thickens 7about half an hour71 stirring frequently2 then add the butter1 sugar and salt4 ,let it cool2 and when cold1 add the yolks of the eggs1 well beaten1 and the wine4 ,turn into a buttered pudding dish1 and bake half an hour4 ,set away to cool4 ,when cold1 spread the jam over it4 ,beat the whites of the eggs to a stiff froth1 and stir into them four table- spoonfuls of powdered sugar4 ,spread this on the pudding4 ,brown quickly1 and serve4 ,the pudding can be made the day before using4 ,in this case1 put the whites of the eggs in the ice chest1 and make the meringue and brown just before serving4 ,cold ,tapioca ,pudding4 ,soak a cupful of tapioca over night in a quart of cold water4 ,in the morning drain off all the water4 ,put the tapioca and a quart and half a pint of milk in the double boiler4 ,after cooking forty-five minutes1 add a teaspoonful of salt ,stir well1 and cook fifteen minutes longer4 ,wet a mould or bowl in cold water4 ,turn the pudding into this1 and set away to cool4 ,serve with sugar and cream4 ,this4 pudding is also nice hot4 ,danish ,pudding4 ,one cupful of tapioca1 three generous pints of water1 half a teaspoonful of salt1 half a tea-cupful of sugar1 one tumbler of any kind of bright jelly4 ,wash the tapioca1 and soak in the water all night4 ,in the morning put on in the double boiler1 and cook one hour4 ,stir frequently4 ,add the salt1 sugar and jelly1 and mix thoroughly4 ,turn into a mould that has been dipped in cold water1 and set away to harden4 ,serve with cream and sugar4 ,black ,pudding4 ,one quart of blueberries1 one pint of water1 one cupful of sugar1 a five-cent baker's loaf1 butter4 ,stew the berries1 sugar and water together4 ,cut the bread in thin slices1 and butter these4 ,put a layer of the bread in a deep dish1 and cover it with some of the hot berries4 ,continue this until all the bread and fruit is used1 and set away to cool4 ,the pudding should be perfectly cold when served4 ,serve with cream and sugar4 ,any other small berries can be used instead of blueberries4 ,almond ,pudding4 ,one pint of shelled almonds1 two dozen macaroons1 the grated rind of a lemon1 half a cupful of sugar1 half a cupful of butter1 the yolks of six eggs1 one quart of milk1 one pint of cream1 one table-spoonful of rice flour4 ,blanch the almonds and pound them in a mortar4 ,put the milk in a double boiler1 reserving half a cupful4 ,add the pounded almonds to it4 ,mix the rice flour with the half cupful of cold milk1 and stir into the boiling milk4 ,cook six minutes1 and put away to cool4 ,when about half cooled1 add the sugar and butter1 which should have been beaten together until light ,when cold1 add the yolks of the eggs1 well beaten1 the macaroons1 which have been dried and rolled fine1 and the cream4 ,butter a pudding dish that will hold a little more than two quarts2 or1 two small ones will do4 ,turn the mixture into this1 and bake slowly forty-five minutes4 ,serve cold4 ,jenny ,lind ,pudding4 ,one dozen sponge fingers1 one dozen macaroons1 one dozen cocoanut cakes1 one quart of custard1 two cupfuls of freshly-grated cocoanut4 ,make a quart of soft custard1 and season with one teaspoonful of lemon extract or two table-spoonfuls of wine4 ,when cold1 pour on the cakes1 which have been arranged in a deep glass dish4 ,sprinkle the grated cocoanut over this1 and serve4 ,if you have not the fresh cocoanut use one cupful of the prepared4 ,peach ,meringue ,pudding4 ,three dozen ripe peaches1 one and a third cupfuls of granulated sugar1 six table-spoonfuls of powdered sugar1 one quart of milk1 three teaspoonfuls of corn-starch1 six eggs4 ,put one cupful of the granulated sugar and one pint of water on to boil4 ,peel and quarter the peaches4 ,when the sugar and water begins to boil1 put in one-third of the peaches1 and simmer eight minutes4 ,take them up1 and put in another third4 ,continue this until all the fruit is done4 ,boil the syrup until it becomes thick4 ,pour over the peaches and set away to cool4 ,separate the whites and yolks of the six eggs1 and put the whites in the ice chest4 ,beat together the yolks and one-third of a cupful of sugar4 ,put a pint and a half of milk in the double boiler4 ,mix three teaspoonfuls of corn-starch with half a pint of cold milk1 and when the other milk is boiling1 stir this into it ,stir for three minutes2 then put on the cover and cook three minutes longer4 ,pour the boiling mixture gradually on the beaten eggs and sugar4 ,return to the boiler and cook four minutes1 stirring all the while4 ,take from the fire1 add half a teaspoonful of salt1 and set away to cool4 ,this is the sauce4 ,twenty minutes before serving heap the peaches in the centre of a shallow dish4 ,beat the whites of the eggs to a stiff froth1 and gradually beat in five table-spoonfuls of powdered sugar4 ,cover the peaches with this4 ,place a board in the oven1 put the dish on it1 and cook until a light brown4 ,season the sauce with one-fourth of a teaspoonful of almond extract1 and pour around the pudding4 ,serve4 ,the peaches and sauce must be cold4 ,if the oven is hot1 and the board is placed under the dish1 the browning of the meringue will not heat the pudding much4 ,apple ,meringue ,pudding4 ,two quarts of pared and quartered apples1 a lemon1 two cupfuls of granulated sugar and six table-spoonfuls of powdered1 six eggs1 one quart of milk1 three teaspoonfuls of corn-starch4 ,pare the thin yellow rind off of the lemon1 being careful not to cut into the white part1 and put it in a sauce-pan with one and two-thirds cupfuls of the granulated sugar4 ,boil ten minutes2 then put in the apples and juice of the lemon4 ,cover1 and simmer half an hour4 ,the apples should be tender1 but not much broken4 ,take them up1 and boil the syrup until thick4 ,when it is reduced enough1 pour it over the apples1 and put these away to cool4 ,make the sauce and finish the pudding the same as for peach meringue1 flavoring the sauce1 however1 with extract of lemon4 ,frozen ,cabinet ,pudding4 ,two dozen stale lady-fingers1 one cupful of ,english currants1 one pint of cream1 one pint of milk1 one small tea-cupful of sugar1 three eggs1 three table-spoonfuls of wine4 ,put the milk in the double boiler4 ,beat the eggs and sugar together1 and gradually pour the hot milk on them4 ,return to the boiler and cook two minutes1 stirring all the while4 ,pour the hot custard on the lady-fingers1 add the currants1 and set away to cool4 ,when cold1 add the wine and the cream1 whipped to a froth4 ,freeze the same as ice cream4 ,when frozen1 wet a melon mould in cold water1 sprinkle a few currants on the sides and bottom1 and pack with the frozen mixture4 ,pack the mould in salt and ice for one hour4 ,at serving time1 wipe it1 and dip in warm water for a moment ,turn out the pudding on a dish1 pour apricot sauce around it1 and serve4 ,frozen ,cabinet ,pudding1 ,no4 #b4 ,one dozen macaroons1 one dozen and a half sponge fingers1 one dozen cocoanut cakes1 one cupful of ,english currants1 one quart of custard4 ,wet a melon mould in cold water4 ,sprinkle the sides and bottom with currants4 ,arrange layers of the mixed cakes1 which sprinkle with currants4 ,continue this until all the cake and currants are used4 ,put a pint and a half of milk in the double boiler4 ,beat together four eggs and two table-spoonfuls of sugar4 ,when the milk is hot1 stir in one-third of a package of gelatine1 which has been soaking one hour in half a cupful of milk4 ,add the beaten egg and sugar1 and cook four minutes1 stirring all the while4 ,take off1 and add one-fourth of a teaspoonful of salt and one teaspoonful of vanilla1 or two table- spoonfuls of wine4 ,pour this1 a few spoonfuls at a time1 on the cake4 ,set away to cool4 ,when cold1 cover with thick white paper1 and put on the tin cover4 ,pack the mould in salt and ice for four or six hours4 ,at serving time1 wipe the mould free of salt and ice and dip for a moment in warm water4 ,take off the cover and paper1 and turn out4 ,serve with quince sauce4 ,peach ,pudding4 ,pare and cut fine one dozen ripe peaches4 ,sprinkle with three table spoonfuls of sugar1 and let them stand one hour4 ,make a custard the same as for frozen cabinet pudding1 ,no4 #b4 ,have the peaches in a deep glass dish1 and1 as soon as the custard is partly cooled1 turn it on them4 ,set away in a cold place for six or eight hours4 ,when convenient1 it is well to make this pudding the day before using4 ,orange ,pudding4 ,one pint of milk1 the juice of six oranges and rind of three1 eight eggs1 half a cupful of butter1 one large cupful of granulated sugar1 a quarter of a cupful of powdered sugar1 one table-spoonful of ground rice1 paste to line the pudding dish4 ,mix the ground rice with a little of the cold milk4 ,put the remainder of the milk in the double boiler1 and when it boils1 stir in the mixed rice4 ,stir for five minutes2 then add the butter1 and set away to cool4 ,beat together the sugar1 the yolks of the eight eggs and whites of four4 ,grate the rind and squeeze the juice of the oranges into this4 ,stir all into the cooked mixture4 ,have a pudding dish1 holding about three quarts1 lined with paste4 ,pour the preparation into this1 and bake in a moderate oven for forty minutes4 ,beat the remaining four whites of the eggs to a stiff froth1 and gradually beat in the powdered sugar4 ,cover the pudding with this4 ,return to the oven1 and cook ten minutes1 having the door open4 ,set away to cool4 ,it must be ice cold when served4 ,orange ,pudding1 ,no4 #c4 ,one cupful and a half of granulated sugar1 six table-spoonfuls of the powdered1 six eggs1 six large1 or eight small1 sweet oranges1 half a package of gelatine1 one quart of boiling milk4 ,soak the gelatine for two hours in one cupful of the milk4 ,put the remaining milk in the double boiler4 ,beat together the yolks of the eggs and the granulated sugar4 ,when the milk boils1 stir in the gelatine1 and then the beaten yolks and sugar4 ,stir constantly until the mixture begins to thicken 7which will be about five minutes72 then remove from the fire and put away to cool4 ,pare the oranges1 and free them of seeds and tough parts4 ,put them in a large glass dish1 and when the custard has cooled1 pour it over the fruit4 ,let this stand in a cold place six or eight hours4 ,beat the whites of the eggs to a stiff froth1 and gradually beat in the powdered sugar4 ,cover the pudding with this1 and serve4 ,royal ,diplomatic ,pudding4 ,soak half a box of gelatine in half a cupful of cold water one or two hours4 ,pour on this two-thirds of a pint of boiling water1 and add the juice of a lemon1 a cupful of sugar and half a pint of wine4 ,stir1 and strain4 ,have two moulds1 one holding two quarts1 the other a quart4 ,put a layer of jelly in the large mould1 and place on ice4 ,when hard1 garnish with candied cherries1 cut in two4 ,pour in a few spoonfuls of liquid jelly1 not hot1 to hold the cherries1 and then pour in enough to cover them4 ,when the jelly is perfectly hard1 set the small mould in the centre of the large one1 and fill the space between with jelly4 ,fill the small mould with ice1 and set both in a basin of ice water4 ,when the jelly is again hard1 remove the ice from the small mould1 which fill with warm water1 and lift it out carefully4 ,the vacant space is to be filled with custard made by the following recipe3 ,the yolks of five eggs1 half a cupful of sugar1 two table- spoonfuls of wine1 one teaspoonful of vanilla extract1 half a box of gelatine1 soaked in half a cupful of cold water1 a scant cupful of milk4 ,put the milk to boil4 ,add the gelatine1 and the eggs and sugar1 beaten together4 ,strain1 and add the wine and vanilla4 ,when the custard begins to thicken1 add half a pint of cream1 whipped to a stiff froth4 ,pour the custard into the space mentioned1 and let it stand until it hardens4 ,turn the pudding out of the mould1 and serve with soft custard poured around it4 ,orange ,diplomatic ,pudding4 ,make one quart of orange jelly4 ,arrange this in the mould and make a filling the same as for royal diplomatic pudding4 ,flavor the filling1 and the custard for the sauce1 with orange4 ,lemon ,diplomatic ,pudding4 ,make one quart of lemon jelly1 and prepare the mould with it the same as for the royal diplomatic pudding4 ,make a lemon sponge1 with which fill the cavity4 ,when hard1 serve with a custard flavored with lemon4 ,bird's ,nest ,pudding4 ,half a package of ,cox's sparkling gelatine1 six oranges1 three cupfuls and a half of sugar1 one pint of blanc-mange4 ,take the peel from the oranges in quarters4 ,put it in two quarts of water1 and let it stand over night4 ,in the morning drain off the water4 ,cut the peel in thin strips with the scissors4 ,put it in cold water and boil until tender4 ,make a syrup of half a cupful of sugar and a pint of water4 ,drain the straws of orange peel on a sieve4 ,put them in this syrup and simmer half an hour4 ,turn into a bowl1 and let stand until next day4 ,put one pint of sugar and one pint of water on to boil4 ,cook rapidly for twenty minutes2 the syrup will then fall from the spoon in threads4 ,put the straws in this and boil half an hour4 ,take out1 and drain on a sieve4 ,as they dry1 put them in a dish1 which place in the warm oven4 ,these are for the nests4 ,for the jelly1 soak the gelatine two hours in half a cupful of cold water2 then pour on it enough boiling water to make1 with the juice of the oranges1 two cupfuls and a half4 ,add one small cupful of sugar and the orange juice4 ,stir well1 and strain through a napkin into a shallow dish4 ,in one end of each of six eggs make a hole1 about the size of a cent ,break the yolks with a skewer1 and pour the eggs into a bowl4 7,they may be used for puddings and custards47 ,wash and drain the shells4 ,fill them with the blanc-mange4 ,have a pan filled with meal1 in which to stand the shells4 ,set away to cool4 ,break the jelly in pieces with a fork1 and put in a flat glass dish4 ,arrange the straws in the form of nests1 six in number1 and arrange them on the jelly4 ,place the eggs in these1 and serve4 ,quince ,iced ,pudding4 ,beat three eggs very light2 then add one cupful and a half of powdered sugar1 and beat until foamy4 ,put two cupfuls of sifted pastry flour in the sieve1 and add one teaspoonful of cream of tarter and half a teaspoonful of soda4 ,stir half a cupful of cold water into the beaten eggs and sugar2 then sift the flour on this4 ,mix quickly and thoroughly4 ,have a tin mould similar to the border moulds shown in the chapter on ,kitchen ,furnishing1 but of oval shape1 higher and plain4 ,it should be about four inches high1 and six wide and eight long1 top measurement--the mould tapering4 ,the space between the outer and inner walls should be an inch and a half4 ,butter this mould and pour the cake mixture into it4 ,bake slowly for forty-five minutes4 ,let it stand in the mould until nearly cold4 ,turn on a flat dish4 ,put the whites of two eggs in a bowl1 gradually beat into them one cupful and a half of powdered sugar1 and season with half a teaspoonful of vanilla extract ,ice the cake with this1 and set away to dry4 ,in the meantime1 make a cream with one generous quart of cream1 one cupful of sugar1 one table-spoonful of vanilla and one pint of soft custard4 ,freeze the same as ice cream4 ,spread the inside of the cake with a large tumbler of quince jelly4 ,at serving time pack the frozen cream in the centre of the cake4 ,heap whipped cream on the top and at the base1 and serve immediately4 ,this is an elegant pudding1 and is not difficult to make4 ,princess ,pudding4 ,soak for an hour in a pint of cold water one box of ,cox's sparkling gelatine1 and add one pint of boiling water1 one pint of wine1 the juice of four lemons1 and three large cupfuls of sugar4 ,beat the whites of four eggs to a stiff froth1 and stir into the jelly when it begins to thicken4 ,pour into a large mould1 and set in ice water in a cool place4 ,when ready to serve1 turn out as you would jelly1 only have the pudding in a deep dish4 ,pour one quart of soft custard around it1 and serve4 ,apple ,porcupine4 ,sixteen large apples1 two large cupfuls of granulated sugar1 one lemon1 one quart of water1 one tea-cupful of powdered sugar1 one quart of milk1 one table-spoonful of corn-starch1 half a teaspoonful of salt1 six eggs1 one pint of blanched almonds4 ,put the water and granulated sugar in a sauce-pan4 ,have ten of the apples pared and cored1 and as soon as the sugar and water boils1 put in as many of the apples as will cook without crowding4 ,simmer gently until the fruit is cooked through4 ,when done on one side the fruit must be turned4 ,drain1 and cool them on a dish4 ,cook ten apples in this manner4 ,have the six that remain pared and quartered and stewed in one cupful of water4 ,turn the stewed apples into the syrup left from cooking the others4 ,add the grated rind and the juice of the lemon4 ,simmer until a smooth marmalade is formed4 ,it will take about twenty minutes4 ,set away to cool4 ,put the milk on in the double boiler1 reserving half a cupful4 ,when it boils1 stir in the corn-starch1 which has been mixed with the cold milk4 ,stir well1 and cook five minutes4 ,beat the yolks of the six eggs and the whites of two with half of the powdered sugar4 ,gradually pour the boiling mixture on this4 ,return to the boiler and cook three minutes1 stirring all the time4 ,add the salt4 ,turn into a pitcher or bowl1 and set away to cool4 ,heap the cooked apples in a mound1 using the marmalade to fill up the spaces between the apples4 ,beat the four whites of eggs to a stiff froth1 and beat the half cupful of powdered sugar into it4 ,cover the apples with this1 and stick the almonds into it4 ,brown slowly in the oven4 ,set away to cool4 ,at serving time1 season the custard with lemon1 and pour it around the porcupine4 ,,sauces4 ,rich ,wine ,sauce4 ,one cupful of butter1 two of powdered sugar1 half a cupful of wine4 ,beat the butter to a cream4 ,add the sugar gradually1 and when very light1 add the wine1 which has been made hot1 a little at a time4 ,place the bowl in a basin of hot water and stir for two minutes4 ,the sauce should be smooth and foamy4 ,creamy ,sauce4 ,half a cupful of butter1 one cupful of powdered sugar1 one- fourth of a cupful of cream or milk1 four table-spoonfuls of wine1 or one teaspoonful of vanilla or lemon extract4 ,if lemon or vanilla is used1 add four table-spoonfuls of cream4 ,beat the butter to a cream4 ,add the sugar1 gradually1 beating all the while4 ,when light and creamy1 gradually add the wine1 and then the cream1 a little at a time4 ,when all is beaten smooth1 place the bowl in a basin of hot water and stir until the sauce is smooth and creamy--no longer4 ,it will take only a few minutes4 ,this is a delicious sauce1 and if well beaten1 and not kept in the hot water long enough to melt the sugar1 it will be white and foamy all through4 ,foaming ,sauce4 ,one cupful of butter1 two of powdered sugar1 the whites of two eggs1 five table-spoonfuls of wine or three of brandy1 one-fourth of a tea- cupful of boiling water4 ,beat the butter to a cream1 and gradually beat the sugar into it4 ,add the whites of the eggs1 unbeaten1 one at a time1 and then the brandy or wine4 ,when all is a light1 smooth mass1 add the water1 beating in a little at a time4 ,place the bowl in a basin of hot water and stir until smooth and frothy1 which will be about two minutes4 ,this sauce is for rich puddings4 ,german ,sauce4 ,one cupful of sugar1 half a cupful of water1 three eggs1 one table- spoonful of butter1 three of brandy1 or a teaspoonful of any extract you like4 ,put the sugar and water in a sauce-pan and boil for fifteen minutes4 ,beat the yolks of the eggs1 and stir them into the boiling syrup4 ,put the basin in another of hot water and beat the mixture with the whisk until it begins to thicken2 then add the butter1 the whites of the eggs1 beaten to a stiff froth1 and the brandy4 ,stir one minute longer1 and serve4 ,german ,sauce1 ,no4 #b4 ,the yolks of five and whites of three eggs1 one cupful of powdered sugar1 one pint of cream1 and any flavor you choose4 ,beat together the yolks of the eggs and the sugar1 and add the cream4 ,put this mixture in the double boiler 7having first beaten the whites to a stiff froth71 and stir until it begins to thicken2 then add the whites and seasoning4 ,beat thoroughly1 and serve4 ,lemon ,sauce4 ,one cupful of sugar1 half a cupful of water1 the rind and juice of two lemons1 the yolks of three eggs4 ,boil together the sugar1 water1 lemon juice and grated rind for twenty minutes4 ,beat the yolks of the eggs4 ,put the basin containing the boiling syrup in another of boiling water4 ,stir the yolks of the eggs into this1 and beat rapidly for three minutes4 ,take up the sauce-pan and continue the beating for five minutes2 then serve4 ,cream ,sauce4 ,one cupful of powdered sugar1 one egg1 two cupfuls of whipped cream4 ,beat the white of the egg to a stiff froth4 ,add the yolk and sugar1 and beat well4 ,flavor with vanilla1 lemon or wine1 and add the cream last of all4 ,this sauce is excellent for a light pudding4 ,vanilla ,sauce4 ,the whites of two eggs and the yolk of one1 half a cupful of powdered sugar1 one teaspoonful of vanilla1 three table-spoonfuls of milk4 ,beat the whites of the eggs to a stiff froth1 next beat in the sugar1 and then the yolk of the egg and the seasoning4 ,serve immediately4 ,this sauce is for light puddings4 ,molasses ,sauce4 ,one cupful of molasses1 half a cupful of water1 one table-spoonful of butter1 a little cinnamon or nutmeg 7about half a teaspoonful71 one- fourth of a teaspoonful of salt1 three table-spoonfuls of vinegar4 ,boil all together for twenty minutes4 ,the juice of a lemon can be used instead of the vinegar4 ,this sauce is nice for apple or rice puddings4 ,caramel ,sauce4 ,put one cupful of sugar in a small frying-pan and stir on the fire until a dark brown1 if you like a strong caramel flavor1 or till a light brown1 if you like a delicate flavor4 ,add a cupful of boiling water1 and simmer fifteen minutes4 ,set away to cool4 ,quince ,sauce4 ,one cupful of quince preserve1 one of milk1 one table-spoonful of corn-starch1 half a cupful of sugar4 ,mix the corn-starch with a little of the cold milk1 and put the remainder in the double boiler4 ,when it boils1 stir in the corn-starch1 and cook ten minutes2 then add the sugar and the preserve1 mashed fine4 ,cook ten minutes longer and rub through a strainer4 ,this sauce is usually served cold1 but when used with hot pudding1 it too should be hot4 ,apricot ,sauce4 ,one cupful of canned apricot1 one of sugar1 one of milk1 one table- spoonful of corn-starch1 half a cupful of water4 ,put the milk in the double boiler4 ,mix the corn-starch with a few spoonfuls of cold milk1 and stir into the boiling milk4 ,cook ten minutes4 ,boil the sugar and water together for twenty minutes4 ,rub the apricot through a sieve1 and stir it into the syrup4 ,beat well1 and then beat in the boiled milk and corn-starch4 ,place the sauce-pan in a dish of cold water and stir for about eight minutes4 ,set away to cool4 ,if you have cream1 use it instead of the milk4 ,all kinds of fruit can be used in pudding sauces by following this rule4 ,if the fruit is preserved1 use less sugar2 and if very acid1 use more4 ,if it is necessary to make the wine1 creamy or foamy sauce any considerable time before dinner1 do not add the hot water or hot wine1 and do not place the bowl in hot water1 until serving time4 ,the vanilla and cream sauces are spoiled by standing after being made4 ,,dessert4 ,blanc-,mange ,made with ,sea ,moss ,farina4 ,one quart of milk1 one level table-spoonful of sea moss farina1 half a teaspoonful of salt1 three table-spoonfuls of sugar1 one teaspoonful of flavor4 ,put the milk in the double boiler and sprinkle the farina into it1 stirring all the while4 ,let this heat slowly4 ,stir often4 ,when it boils up1 and looks white1 add the sugar1 salt and flavor4 ,strain1 and turn into a mould that has been dipped in cold water4 ,set away to harden4 ,it will take about three hours for this4 ,the blanc- mange is ready to use as soon as cold4 ,blanc-,mange ,made with ,gelatine4 ,one package of gelatine1 three pints of milk1 four table-spoonfuls of sugar1 half a teaspoonful of salt1 one teaspoonful of extract of vanilla or of lemon4 ,put the gelatine with the milk and let it stand in a cold place for two hours2 then put it in the double boiler1 and heat quickly4 ,do not let it boil4 ,stir often2 and as soon as the gelatine is melted1 take off1 and add the sugar1 salt and flavor4 ,strain1 and partially cool1 before putting into the moulds4 ,it should stand six hours before serving1 and it is even better1 especially in summer1 to make it the day before using4 ,blanc-,mange ,made with ,isinglass4 ,one quart of milk1 three and a half sheets of ,cooper's isinglass1 half a teaspoonful of salt1 three table-spoonfuls of sugar and a four-inch piece of stick cinnamon4 ,break up the isinglass1 put it and the cinnamon with the milk1 and let stand in a cold place two hours2 then put it in the double boiler and let it come1 gradually1 to the boiling point4 ,it must not boil4 ,stir often while heating4 ,as soon as the isinglass is dissolved1 take from the fire1 and add the salt and sugar4 ,strain into a tin basin1 which place in a pan of cold water4 ,stir occasionally while cooling4 ,when nearly cold1 turn into a mould and place in the ice chest4 ,it can be poured into the mould as soon as strained1 but the cream will rise to the top in that case1 unless the mixture is stirred carefully in the centre of the mould4 ,the sheets of isinglass vary in thickness1 so that it is best to take part of die thick sheets and part of the thin4 ,chocolate ,blanc-,mange4 ,one package of gelatine1 four table-spoonfuls of sugar1 one 7ounce7 square of ,baker's chocolate1 three pints of milk4 ,soak the gelatine two hours in the milk1 and then put it in the double boiler4 ,scrape the chocolate fine and put it in a small frying-pan with two spoonfuls of the sugar and two of boiling water4 ,stir this over a hot fire until smooth and glossy 7it will take about a minute71 and stir into the milk4 ,add the remainder of the sugar1 and strain4 ,turn into moulds1 and set away to harden4 ,this dish should be made at least eight hours before being used4 ,if you please1 you can add a teaspoonful of vanilla extract4 ,by adding the chocolate to any of the preparations for blanc-mange while they are hot1 you have a chocolate blanc-mange4 ,cream la ,versailles4 ,one quart of milk1 half a cupful of sugar1 half a teaspoonful of vanilla extract1 half a teaspoonful of salt1 seven eggs1 two table- spoonfuls of water4 ,put the sugar in a small frying-pan and stir until a very light brown4 ,add the water1 stir a moment longer1 and mix with the milk4 ,beat the eggs and salt with a spoon4 ,add this mixture and the vanilla to the milk4 ,butter a two-quart charlotte russe mould lightly1 and put the custard in it ,put the mould in a basin of warm 7not hot7 water and bake slowly until the custard is firm in the centre4 ,it should take forty minutes2 but if the oven is quite hot1 it will be done in thirty minutes4 ,test by putting a knife down into the centre1 for if the custard is not milky1 it is done4 ,set away in a cold place until serving time4 ,it must be ice cold when eaten4 ,turn out on a flat dish1 and pour caramel sauce over it4 ,royal ,cream4 ,one quart of milk1 one-third of a box of gelatine1 four table- spoonfuls of sugar1 three eggs1 vanilla flavor4 ,put the gelatine in the milk1 and let it stand for half an hour4 ,beat the yolks well with sugar1 and stir into the milk4 ,set the kettle in a pan of hot water and stir until the mixture begins to thicken like soft custard4 ,have ready the whites of the eggs1 beaten to a stiff froth2 and the moment the kettle is taken from the fire1 stir them in1 quickly1 and turn into the moulds4 ,set away in a cold place to harden4 ,when you cannot get cream1 to make charlotte russe1 this is a good filling1 if you omit the whites of eggs1 and fill the moulds when the cream is perfectly cold1 but not hardened4 ,lemon ,sponge4 ,the juice of four lemons1 four eggs1 one cupful of sugar1 half a package of gelatine1 one generous pint of cold water4 ,soak the gelatine two hours in half a cupful of the water4 ,squeeze the lemons1 and strain the juice on the sugar4 ,beat the yolks of the eggs and mix them with the remainder of the water4 ,add the sugar and lemon to this1 and cook in the double boiler until it begins to thicken2 then add the gelatine4 ,strain this mixture into a tin basin1 which place in a pan of ice water4 ,beat with the whisk occasionally1 until it has cooled1 but not hardened4 ,now add the unbeaten whites of the eggs1 and beat all the time until the mixture begins to thicken4 ,let it thicken almost to the point where it cannot be poured1 and then turn into a mould and set away to harden4 ,remember that the whites of the eggs must be added as soon as the mixture cools1 which should be in about six or eight minutes1 and that the mixture must be beaten until it begins to harden4 ,the hardening is rapid after it once begins1 so that it will be necessary to have the moulds all ready4 ,the sponge will not be smooth and delicate if not poured into the moulds4 ,if for any reason you should get the mixture too hard before pouring1 place the basin in another of hot water1 and let the sponge melt a little2 then beat it up again4 ,serve with powdered sugar and cream4 ,orange ,sponge4 ,make orange sponge the same as lemon1 using a small pint of water and the juice of six large oranges4 ,peach ,sponge4 ,one pint of canned peaches1 half a package of gelatine1 the whites of five eggs1 one scant cupful of sugar1 one and a half cupfuls of water4 ,soak the gelatine for two hours in half a cupful of the water4 ,boil the cupful of water1 and the sugar fifteen minutes4 ,hash the peaches fine1 rub through a sieve1 and put in the syrup4 ,cook five minutes1 stirring all the time4 ,place the sauce-pan in another of boiling water and add the gelatine4 ,stir for five or eight minutes1 to dissolve the gelatine2 then place the sauce-pan in a dish of ice water and beat the syrup until it begins to cool4 ,add the whites of the eggs1 and beat until the mixture begins to harden4 ,when it will just pour1 turn it into the mould1 and set away to harden4 ,serve with sugar and cream4 ,apricot and pear sponges can be made in the same manner4 ,strawberry ,sponge4 ,one quart of strawberries1 half a package of gelatine1 one cupful and a half of water1 one cupful of sugar1 the juice of a lemon1 the whites of four eggs4 ,soak the gelatine two hours in half a cupful of the water4 ,mash the strawberries1 and add half the sugar to them4 ,boil the remainder of the sugar and the cupful of water gently twenty minutes4 ,rub the strawberries through a sieve4 ,add the gelatine to the boiling syrup and take from the fire immediately2 then add the strawberries4 ,place in a pan of ice water and beat five minutes4 ,add the whites of eggs and beat until the mixture begins to thicken4 ,pour into the moulds and set away to harden4 ,serve with sugar and cream4 ,raspberry and blackberry sponges are made in the same way4 ,pineapple ,sponge4 ,one small fresh pineapple1 or a pint-and-a-half can of the fruit2 one small cupful of sugar1 half a package of gelatine1 one cupful and a half of water1 the whites of four eggs4 ,soak the gelatine two hours in half a cupful of the water4 ,chop the pineapple1 and put it and the juice in a sauce-pan with the sugar and the remainder of the water4 ,simmer ten minutes4 ,add the gelatine1 take from the fire immediately1 and strain into a tin basin4 ,when partially cooled1 add the whites of the eggs1 and beat until the mixture begins to thicken4 ,pour into a mould and set away to harden4 ,serve with soft custard flavored with wine4 ,strawberry ,bavarian ,cream4 ,one quart of strawberries1 one pint of cream1 one large cupful of sugar1 half a cupful of boiling water1 half a cupful of cold water4 ,soak the gelatine two hours in the cold water4 ,mash the berries and sugar together1 and let them stand one hour4 ,whip the cream to a froth4 ,strain the juice from the berries1 pressing through as much as possible without the seeds4 ,pour the hot water on the gelatine1 and when dissolved1 strain it into the strawberry juice4 ,place the basin 7which should be tin7 in a pan of ice water and beat until the cream begins to thicken4 ,when as thick as soft custard1 stir in the whipped cream2 and when this is well mixed1 turn into the mould 7it will make nearly two quarts71 and set away to harden4 ,serve with whipped cream heaped around it1 or1 if the border mould is used1 have the cream in the centre4 ,raspberry and blackberry ,bavarian creams are made the same as the strawberry4 ,orange ,bavarian ,cream4 ,a pint and a half of cream1 the juice of five oranges and grated rind of two1 one large cupful of sugar1 the yolks of six eggs1 half a package of gelatine1 half a cupful of cold water4 ,soak the gelatine two hours in the cold water4 ,whip the cream1 and skim off until there is less than half a pint unwhipped4 ,grate the rind of the oranges on the gelatine1 ,squeeze and strain the orange juice1 and add the sugar to it4 ,put the unwhipped cream in the double boiler4 ,beat the yolks of the eggs and add to the milk4 ,stir this mixture until it begins to thicken1 and add the gelatine4 ,as soon as the gelatine is dissolved1 take off1 and place in a pan of ice water4 ,stir until it begins to cool 7about two minutes71 and add the orange juice and sugar4 ,beat about as thick as soft custard1 and add the whipped cream4 ,stir until well mixed1 and pour into the moulds4 ,set away to harden4 ,there will be about two quarts4 ,serve with whipped cream heaped around the orange cream4 ,peach ,bavarian ,cream4 ,one quart of canned peaches1 one large cupful of sugar1 one pint of cream1 half a box of gelatine1 half a cupful of cold water4 ,mash the peaches and rub them and the juice through a sieve4 ,add the sugar4 ,soak the gelatine two hours in the cold water4 ,whip the cream to a froth4 ,put the peaches in a sauce-pan and let them simmer twenty minutes4 ,stir often4 ,add the gelatine to the hot peaches and remove from the fire immediately4 ,place the sauce-pan in a pan of ice water and beat until the mixture begins to thicken2 then stir in the cream4 ,mix thoroughly1 and pour into the mould4 ,set away to harden4 ,serve with whipped cream4 ,apricot and pear ,bavarian creams are made in the same way4 ,pineapple ,bavarian ,cream4 ,one pint of canned pineapple1 one small tea-cupful of sugar1 one pint of cream1 half a package of gelatine1 half a cupful of cold water4 ,soak the gelatine two hours in the water4 ,chop the pineapple fine and put it on with the sugar4 ,simmer twenty minutes4 ,add the gelatine1 and strain immediately into a tin basin4 ,rub as much of the pineapple as possible through the sieve4 ,beat until it begins to thicken1 and add the cream1 which has been whipped to a froth4 ,when well mixed1 pour into the mould1 and put away to harden4 ,serve with whipped cream4 ,almond ,bavarian ,cream4 ,one pint and a half of cream1 one pint of blanched sweet almonds1 one- fourth of a teaspoonful of essence of almond1 half a package of gelatine1 three eggs1 one small cupful of sugar1 half a cupful of milk4 ,soak the gelatine two hours in the milk4 ,whip the cream to a stiff froth1 until about half a pint is left unwhipped4 ,pound the almonds to a paste in the mortar4 ,put the almonds and unwhipped cream in the double boiler4 ,beat the sugar and eggs together and stir in with the cream and almonds4 ,cook until the mixture begins to thicken2 then stir in the gelatine1 and remove from the fire4 ,strain this into a tin basin1 and add the essence of almond4 ,beat until it begins to thicken1 and add the whipped cream4 ,mix well1 pour into the moulds1 and set away4 ,serve with whipped cream4 ,pistachio ,bavarian cream is made in the same way1 using one pint of pistachio nuts instead of the almonds1 and omitting the essence of almond4 ,chocolate ,bavarian ,cream4 ,one pint of cream1 one cupful of milk1 half a cupful of sugar1 half a box of gelatine1 one square of ,baker's chocolate 7an ounce74 ,soak the gelatine in half a cupful of the milk4 ,whip the cream to a stiff froth4 ,scrape the chocolate1 and add two table-spoonfuls of the sugar to it4 ,put in a small frying-pan with one table-spoonful of hot water4 ,stir over a hot fire until smooth and glossy4 ,have the remaining half cupful of milk boiling4 ,stir the chocolate into it1 and add the gelatine4 ,strain into a tin basin1 and add the remainder of the sugar4 ,place the basin in a pan of ice water and beat the mixture until it begins to thicken2 then add the whipped cream2 and when well mixed1 turn into the mould4 ,when hard1 serve with whipped cream heaped around4 ,coffee ,bavarian ,cream4 ,one cupful of strong coffee1 one pint of cream1 half a package of gelatine1 one cupful of sugar1 one-third of a cupful of cold water4 ,soak the gelatine two hours in the cold water4 ,pour on this the coffee1 boiling hot1 and when the gelatine is dissolved1 add the sugar4 ,strain into a tin basin1 which put in a pan of ice water4 ,beat with a whisk until it begins to thicken2 then add the cream1 which has been whipped to a froth4 ,when thoroughly mixed1 turn into a mould and set away to harden4 ,serve with sugar and cream4 ,directions for ,freezing4 ,four the mixture that is to be frozen into the tin can1 put the beater in this1 and put on the cover4 ,place in the tub1 being careful to have the point on the bottom fit into the socket in the tub4 ,put on the cross-piece1 and turn the crank to see if everything is in the right place4 ,next comes the packing4 ,ice should be broken in large pieces1 and put in a canvas bag1 and pounded fine with a mallet4 ,put a thick layer of it in the tub 7about five inches deep71 and then a thin layer of salt4 ,continue this until the tub is full1 and pack down solid with a paddle or a common piece of wood4 ,after turning the crank a few times add more salt and ice1 and again pack down4 ,continue in this way until the tub is full4 ,for a gallon can1 three pints of salt and perhaps ten quarts of fine ice will be required4 ,remember that if the freezer is packed solid at first1 no more ice or salt is needed4 ,the water must never be let off1 as it is one of the strongest elements to help the freezing4 ,if more salt than the quantity given is used1 the cream will freeze sooner1 but it will not be so smooth and rich as when less is used4 ,turn the crank for twenty minutes--not fast at first1 but very rapidly the last ten minutes4 ,it will be hard to torn when the mixture is frozen4 ,turn back the cross-piece1 wipe the salt and ice from the cover1 and take off the cover1 not displacing the can itself4 ,remove the beater and scrape the cream from it4 ,work a large spoon up and down in the cream until it is light and the space left by taking out the beater is filled4 ,cover the can1 cork up the hole from which the handle of the beater was taken1 put on the cross piece1 and set the tub in a cool place until serving time4 ,then dip the can for a few seconds in water that is a trifle warm1 wipe it1 and turn on the dish4 ,rest it for a moment1 and lift a little4 ,if the cream is to be served from a mould1 remove it when you do the beater4 ,fill the mould and work the cream up and down with a spoon4 ,this will press the cream into every part1 and lighten it4 ,cover the top of the mould with thick white paper1 put on the tin cover1 and bury in fresh ice and salt4 ,there are a great many good freezers4 ,the ,packer is especially suited to family use4 ,it turns so easily that any lady can make her own creams4 ,for the first twelve minutes a child can work it4 ,it is made of the best stock1 and will last many years4 ,the cogs on freezers should be oiled occasionally4 ,when you have made cream1 see that every part of the freezer is clean and perfectly dry before putting away4 ,vanilla ,ice ,cream4 ,the foundation given in this rule is suitable for all kinds of ice cream4 ,one generous pint of milk1 one cupful of sugar1 half a cupful of flour1 scant2 two eggs1 one quart of cream1 one table- spoonful of vanilla extract1 and when the cream is added1 another tea- cupful of sugar4 ,let the milk come to a boil4 ,beat the first cupful of sugar1 the flour and eggs together1 and stir into the boiling milk4 ,cook twenty minutes1 stirring often4 ,set away to cool1 and when cool add the sugar1 seasoning and cream1 and freeze4 ,vanilla ,ice ,cream1 ,no4 #b4 ,one pint of sugar1 one of water1 three pints of cream--not too rich1 the yolks of five eggs and one large table-spoonful of vanilla extract ,boil the sugar and water together for twenty-five minutes4 ,beat the yolks of the eggs with one-fourth of a teaspoonful of salt ,place the basin of boiling syrup in another of boiling water4 ,stir the yolks of the eggs into the syrup1 and beat rapidly for three minutes4 ,take the basin from the fire1 place it in a pan of ice water and beat until cold4 ,add the vanilla and cream1 and freeze4 ,lemon ,ice ,cream4 ,make the same as vanilla cream1 and flavor with one table-spoonful of lemon extract4 ,lemon ,ice ,cream1 ,no4 #b4 ,three tea-cupfuls of sugar1 the juice of three lemons1 three pints of cream1 the yolks of eight eggs1 one pint of water4 ,boil the water1 sugar and lemon juice together twenty minutes2 then proceed as directed for vanilla ice cream1 ,no4 #b4 ,orange ,ice ,cream4 ,follow the second rule for lemon cream1 but use the juice of six oranges instead of that of lemons4 ,pineapple ,ice ,cream4 ,make the same as vanilla1 and flavor with a teaspoonful of extract of pineapple4 ,pineapple ,ice ,cream1 ,no4 #b4 ,pare a pineapple and cut it fine4 ,put it in a sauce-pan with one pint of water and a scant pint of sugar4 ,simmer gently for thirty minutes4 ,rub through a sieve1 add the cream1 gradually1 and freeze4 ,strawberry ,ice ,cream4 ,one quart of cream1 one quart of strawberries1 one pint of sugar4 ,mash the sugar and strawberries together1 and let them stand one or two hours4 ,add the cream1 rub through a strainer into the freezer1 and freeze4 ,or1 the cream can be made the same as the vanilla cream1 and when half frozen1 the whole berries be stirred in4 ,strawberry ,ice ,cream la ,surprise4 ,put three pints of strawberries in a deep dish with one cupful of sugar4 ,season three pints of cream with a cupful and a half of sugar and two table-spoonfuls of wine4 ,freeze this4 ,take out the beater and draw the frozen cream to the sides of the freezer4 ,fill the space in the centre with the strawberries and sugar1 which cover with the frozen cream4 ,put on the cover and set away for an hour or more4 ,when the cream is turned out1 garnish the base1 if you please1 with strawberries4 ,raspberry ,ice ,cream4 ,make raspberry ice cream the same as strawberry1 using a little less sugar4 ,apricot ,ice ,cream4 ,one quart of cream1 one generous pint of canned apricot1 one pint of sugar1 the yolks of three eggs1 one pint of water4 ,boil the sugar and water together twenty minutes4 ,rub the apricot through a sieve and add it to the boiling syrup2 add also the beaten yolks of the eggs1 and cook for six minutes1 stirring all the while4 ,take from the fire and place in a pan of cold water4 ,beat the mixture ten minutes4 ,if cold at the end of that time1 add the cream1 and freeze4 ,peach ,ice ,cream4 ,peach ice cream can be made like the apricot1 having the pint of peaches a very generous one4 ,banana ,ice ,cream4 ,make this the same as the apricot1 using1 however1 only one cupful and a half of sugar1 and six bananas4 ,more bananas can be used if a strong flavor of the fruit is liked4 ,chocolate ,ice ,cream4 ,make a foundation with two eggs1 one cupful of sugar1 half a cupful of flour and a pint of milk1 the same as for vanilla ice cream4 ,while this is cooking1 scrape one square 7an ounce7 of ,baker's chocolate1 and add to it two table-spoonfuls of sugar and one of boiling water4 ,stir this over the fire until perfectly smooth and glossy1 and add it to the boiling mixture4 ,this quantity gives a very delicate flavor4 ,if a stronger one is wished use two squares of the chocolate4 ,put the mixture in cold water to cool4 ,stir occasionally4 ,when cold1 add one tea-cupful of sugar and one quart of milk4 ,freeze4 ,brown ,bread ,ice ,cream4 ,dry the crust of brown bread in a warm oven4 ,roll fine and sift4 ,add one pint of the crumbs to the preparation for vanilla ice cream4 ,the vanilla1 and two-thirds of the second cupful of sugar must be omitted4 ,macaroon ,ice ,cream4 ,make a cream the same as for vanilla1 except omit the second cupful of sugar and the vanilla flavor4 ,brown one dozen and a half macaroons into the oven4 ,let them cool2 then roll them into fine crumbs4 ,add these and three table-spoonfuls of wine to the cream1 and freeze4 ,coffee ,ice ,cream4 ,make the same as vanilla1 with the addition of one cupful of strong coffee4 ,this gives a strong flavor4 ,less can be used4 ,the second cupful of sugar should be large4 ,caramel ,ice ,cream4 ,make the hot mixture1 as for vanilla4 ,put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke4 ,turn into the boiling mixture1 and put away to cool4 ,when cold1 add one quart of cream4 ,strain the mixture into the freezer1 and freeze4 ,the flavor of this cream can be varied by browning the sugar more or less4 ,almond ,ice ,cream4 ,this is made the same as vanilla1 except that one teaspoonful of extract of bitter almond is used for flavoring4 ,almond ,ice ,cream1 ,no4 #b4 ,one pint of blanched almonds1 the yolks of five eggs1 one quart of cream1 one and a half cupfuls of sugar1 one pint of milk1 one pint of water4 ,boil the water and sugar together for twenty-five minutes4 ,put the almonds in a frying-pan and stir over the fire until they are a rich brown4 ,remove from the fire1 and pound to a paste in the mortar4 ,cook the milk and powdered almonds in the double boiler for twenty minutes4 ,beat the yolks of the eggs and stir them into the boiling syrup4 ,beat this for four minutes1 having the basin in boiling water4 ,take from the fire1 and gradually beat into it the almonds and milk4 ,strain the mixture through a sieve1 and rub through as much as possible4 ,stir occasionally while cooling4 ,when cold1 add the cream and half a teaspoonful of extract of almond4 ,freeze4 ,pistachio ,ice ,cream4 ,one pint of pistachio nuts1 half a cupful of blanched almonds1 one quart of cream1 one pint of water1 one scant pint of sugar1 the yolks of five eggs1 one pint of milk1 spinach green enough to give a delicate color 7about a heaping teaspoonful-to be cooked with the nuts74 ,make the same as almond cream4 ,walnut ,ice ,cream4 ,one pint of the meat of walnuts 7the ,american are the best71 pounded fine in a mortar2 one pint of milk1 one quart of cream1 two small cupfuls of sugar1 four eggs1 one-fourth of a teaspoonful of salt4 ,beat the eggs with one cupful of sugar4 ,put them and the milk in the double boiler1 and stir constantly until the mixture begins to thicken2 then add the salt1 and put away to cool4 ,when cold1 add the cream and nut meat1 and freeze4 ,cocoanut ,ice ,cream4 ,one quart of cream1 one pint of milk1 three eggs1 one cupful and a half of sugar1 one cupful of prepared cocoanut1 the rind and juice of a lemon4 ,beat together the eggs and the grated lemon rind1 and put with the milk in the double boiler4 ,stir until the mixture begins to thicken4 ,add the cocoanut1 and put away to cool4 ,when cool1 add the sugar1 lemon juice and cream4 ,freeze4 ,fig ,ice ,cream4 ,one quart of milk1 two table-spoonfuls of corn-starch1 one of gelatine1 one pint of cream1 a cupful and a half of sugar1 three eggs1 two cupfuls of figs1 cut fine2 one table-spoonful of vanilla4 ,put the milk in the double boiler1 reserving half a cupful4 ,when it is boiling1 stir in the corn-starch1 which has been mixed with the cold milk4 ,cook ten minutes4 ,beat the eggs and sugar together4 ,pour the cooked mixture on this1 stirring all the time4 ,return to the fire1 add the gelatine1 which has been soaking in four table-spoonfuls of cold water1 and cook three minutes4 ,set away to cool4 ,when cold1 add the cream and vanilla1 and freeze4 ,when the cream has been freezing ten minutes1 take off the cover and stir in the figs4 ,cover again and freeze until hard4 ,take out the beater1 and with a large spoon1 pack the cream smoothly4 ,set away until serving time4 ,glac ,mringue4 ,one quart of cream1 one large cupful of granulated sugar and six table-spoonfuls of powdered1 one table-spoonful of vanilla extract1 the whites of six eggs1 one cupful of milk1 one table-spoonful of gelatine1 soaked an hour in four of cold water4 ,let the milk come to a boil1 and stir the gelatine into it4 ,strain into the cream4 ,add the vanilla and granulated sugar4 ,turn into the tin1 and freeze4 ,when the mixture is frozen 7it will take about fifteen minutes71 take out the beater and pack the cream smoothly1 being careful to have the top perfectly level4 ,set away until serving time4 ,it should stand half an hour at least4 ,when ready to serve1 beat the whites of the eggs to a stiff froth1 and gradually beat into this the powdered sugar4 ,turn the cream out on an earthen dish and cover every part with the mringue4 ,brown in a hot oven1 and serve immediately4 ,if the dish is flat1 put a board under it4 ,this keeps the heat from the bottom4 ,glac mringue is an elegant dish4 ,bombe ,glace4 ,one quart of strawberry or raspberry sherbet1 ,no4 #b1 one pint of sugar1 one pint and a half of water1 the yolks of eighteen eggs1 one large table-spoonful of vanilla extract4 ,boil the sugar and water together twenty minutes4 ,beat the yolks of the eggs very light4 ,place the sauce-pan1 with the syrup1 in another of boiling water4 ,stir the beaten yolks of eggs into this syrup and beat with a whisk for ten minutes4 ,take from the fire1 place the basin in a pan of cold water1 and continue beating for twelve or fifteen minutes4 ,pack an ice cream mould in salt and ice4 ,take the sherbet from the freezer and spread on the sides and bottom of the mould4 ,when it is hard1 put the cooked mixture in the centre1 being careful not to disturb the sherbet4 ,cover the cream with a piece of thick white paper4 ,put on the cover1 and cover the top of the mould with salt and ice4 ,bombe glace can be made with any kind of 7,no4 #b7 sherbet1 having the centre part flavored to correspond with the sherbet4 ,the handsomest dishes are1 of course1 made with the brightest-colored sherbets4 ,frozen ,pudding4 ,one generous pint of milk1 two cupfuls of granulated sugar1 a scant half cupful of flour1 two eggs1 two table-spoonfuls of gelatine1 one quart of cream1 one pound of ,french candied fruit--half a pound will do1 four table-spoonfuls of wine4 ,let the milk come to a boil4 ,beat the flour1 one cupful of sugar and the eggs together1 and stir into the boiling milk4 ,cook twenty minutes1 and add the gelatine1 which has been soaking one or two hours in water enough to cover it4 ,set away to cool4 ,when cool1 add the wine1 sugar and cream4 ,freeze ten minutes2 then add the candied fruit1 and finish freezing4 ,take out the beater1 pack smoothly1 and set away for an hour or two4 ,when ready to serve1 dip the tin in warm water1 turn out the cream1 and serve with whipped cream heaped around4 ,nesselrode ,pudding4 ,one pint of shelled almonds1 one pint and a half of shelled chestnuts1 one pint of cream1 a pint can of pineapple1 the yolks of ten eggs1 half a pound of ,french candied fruit1 one table-spoonful of vanilla extract1 four of wine1 one pint of water1 one of sugar4 ,boil the chestnuts half an hour2 then rub off the black skins1 and pound in the mortar until a paste4 ,blanch the almonds1 and pound in the same manner4 ,boil the sugar1 water and juice from the pineapple for twenty minutes in a sauce-pan4 ,beat the yolks of the eggs1 and stir them into the syrup4 ,put the sauce-pan in another of boiling water and beat the mixture1 with an egg beater1 until it thickens4 ,take off1 place in a basin of cold water1 and beat for ten minutes4 ,mix the almonds and chestnuts with the cream1 and rub all through a sieve4 ,add the candied fruit and the pineapple1 cut fine4 ,mix this with the cooked mixture4 ,add the flavor and half a teaspoonful of salt4 ,freeze the same as ice cream4 ,lemon ,sherbet4 ,the juice of five lemons1 one pint of sugar1 one quart of water1 one table-spoonful of gelatine4 ,soak the gelatine in a little of the water4 ,boil one cupful of the water and dissolve the gelatine in it4 ,mix together the sugar1 water1 gelatine and lemon juice4 ,turn into the can1 and freeze4 ,this is light and creamy4 ,lemon4 ,sherbet1 ,no4 #b4 ,one pint and a half of sugar1 three pints of water1 the juice of ten lemons4 ,boil the sugar and water together twenty-five minutes4 ,add the lemon juice1 and strain and freeze4 ,this makes a smooth1 rich sherbet4 ,orange ,sherbet4 ,make this the same as the lemon1 using1 however1 ten oranges4 ,in the spring1 when oranges are not very acid1 add the juice of a lemon4 ,orange ,sherbet1 ,no4 #b4 ,make the same as lemon sherbet1 ,no4 #b1 but use the juice of twenty oranges instead of ten lemons4 ,boil the syrup for this dish thirty minutes4 ,pineapple ,sherbet4 ,a pint-and-a-half can of pineapple1 or1 if fresh fruit is used1 one large pineapple2 a small pint of sugar1 a pint of water1 one table- spoonful of gelatine4 ,soak the gelatine one or two hours in cold water to cover4 ,cut the hearts and eyes from the fruit1 chop it fine1 and add to the sugar and the juice from the can4 ,have half of the water hot1 and dissolve the gelatine in it4 ,stir this and the cold water into the pineapple4 ,freeze4 ,this sherbet will be white and creamy4 ,pineapple ,sherbet1 ,no4 #b4 ,two small cans of pineapple1 one generous pint of sugar1 one quart of water4 ,pour the juice of the pineapple into a bowl4 ,put the fruit in a sauce-pan with half the water1 and simmer twenty minutes4 ,put the sugar and the remainder of the water on to boil4 ,cook fifteen minutes4 ,rub the cooked pineapple through a sieve and add it to the boiling syrup4 ,cook fifteen minutes longer4 ,add the juice1 and cool and freeze4 ,strawberry ,sherbet4 ,two quarts of strawberries1 one pint of sugar1 one pint and a half of water1 one table-spoonful of gelatine4 ,mash the berries and sugar together1 and let them stand two hours4 ,soak the gelatine in cold water to cover4 ,add one pint of the water to the strawberries1 and strain4 ,dissolve the gelatine in half a pint of boiling water1 add this to the strained mixture1 and freeze4 ,strawberry ,sherbet1 ,no4 #b4 ,one pint and a half of strawberry juice1 one pint of sugar1 one pint and a half of water1 the juice of two lemons4 ,boil the water and sugar together for twenty minutes4 ,add the lemon and strawberry juice4 ,strain1 and freeze4 ,raspberry ,sherbet4 ,this sherbet is made the same as the strawberry4 ,when raspberries are not in season1 use the preserved or canned fruit and a smaller quantity of sugar4 ,the juice of a lemon or two is always an improvement1 but is not necessary4 ,the sherbet can also be made by following the second rule for strawberry sherbet4 ,raspberry ,sherbet1 ,no4 #b4 ,one bottle of ,german raspberries 7holding a little more than a pint1 and costing about #a4be71 one cupful of sugar1 one quart of water1 the juice of two lemons4 ,mix all together1 strain1 and freeze4 ,currant ,sherbet4 ,one pint of currant juice1 one pint and a half of water1 the juice of one lemon1 one pint of sugar1 one table-spoonful of gelatine4 ,have the gelatine soaked in cold water1 and dissolve it in half a pint of boiling water4 ,mix it with the pint of cold water1 the sugar1 lemon and currant juice1 and freeze4 ,currant ,sherbet1 ,no4 #b4 ,one pint of sugar1 one quart of water1 one pint of currant juice1 the juice of a lemon4 ,boil the water and sugar together half an hour4 ,add the currant and lemon juice to the syrup4 ,let this cool1 and freeze4 ,frozen ,strawberries4 ,two quarts of fresh strawberries1 one pint of sugar1 one quart of water4 ,boil the water and sugar together half an hour2 then add the strawberries1 and cook fifteen minutes longer4 ,let this cool1 and freeze4 ,when the beater is taken out add one pint of whipped cream4 ,preserved fruit can be used instead of the fresh4 ,in this case1 to each quart of preserves add one quart of water1 and freeze4 ,frozen ,raspberries4 ,prepare raspberries the same as strawberries4 ,when cold1 add the juice of three lemons2 and freeze4 ,all kinds of canned and preserved fruits can be prepared and frozen in any of the three ways given4 ,frozen ,peaches4 ,one can of peaches1 one heaping pint of granulated sugar1 one quart of water1 two cupfuls of whipped cream4 ,boil the sugar and water together twelve minutes2 then add the peaches1 and cook twenty minutes longer4 ,rub through a sieve2 and when cool1 freeze4 ,when the beater is taken out1 stir in the whipped cream with a large spoon4 ,cover1 and set away until serving time4 ,it should stand one hour at least4 ,frozen ,apricots4 ,one can of apricots1 a generous pint of sugar1 a quart of water1 a pint of whipped cream--measured after being whipped4 ,cut the apricots in small pieces1 add the sugar and water1 and freeze4 ,when nearly frozen add the cream4 ,biscuit ,glac4 ,mix together in a deep bowl or pail one pint of rich cream1 one-third of a cupful of sugar and one teaspoonful of vanilla extract4 ,put the mixture in a pan of ice water and whip to a stiff froth4 ,stir this down1 and whip again4 ,skim the froth into a deep dish4 ,when all the cream has been whipped to a froth1 fill paper cases with it1 and place these in a large tin box 7or1 the freezer will do17 that is nearly buried in ice and salt--two quarts of salt to six of ice--and is wholly covered after the cases are put in4 ,let these remain there two hours4 ,make a pint of strawberry sherbet4 ,put a thin layer of it on each case of cream1 and return to the freezer4 ,let the cases stand half an hour longer1 and serve4 ,they should be arranged on a bright napkin1 spread on a flat dish4 ,biscuit ,glac1 ,no4 #b4 ,one pint of cream1 whipped to a froth2 a dozen and a half macaroons1 three eggs1 half a cupful of water1 two-thirds of a cupful of sugar1 a teaspoonful of vanilla extract4 ,boil the sugar and water together for half an hour4 ,beat the eggs well1 and stir into the boiling syrup4 ,place the sauce-pan containing the mixture in another of boiling water1 and beat for eight minutes4 ,take from the fire1 place the sauce-pan in a pan of cold water1 and beat the mixture until it is cold2 then add the flavor and whipped cream4 ,stir well1 and fill paper cases4 ,have the macaroons browned and rolled fine4 ,put a layer of the crumbs on the cream in the cases1 and freeze as directed in the other recipe4 ,chocolate ,souffl4 ,two cupfuls of milk1 one and a half squares of ,baker's chocolate1 three-fourths of a cupful of powdered sugar1 two table-spoonfuls of corn-starch1 three eggs1 one-fourth of a teaspoonful of salt1 half a teaspoonful of vanilla extract4 ,boil the milk in the double boiler1 leaving out a third of a cupful to mix with the corn-starch4 ,after mixing1 stir into the boiling milk1 and cook eight minutes4 ,dissolve the chocolate with half a cupful of the sugar and two table-spoonfuls of boiling water4 ,add to the other mixture4 ,beat the yolks and add them and the salt4 ,cook two minutes4 ,set in cold water1 and beat until cool2 then add the flavor1 and pour into a dish4 ,beat the whites of the eggs to a stiff froth1 add the remaining sugar1 and heap on the custard4 ,dredge with sugar4 ,brown with a salamander or hot shovel4 ,orange ,souffl4 ,a pint of milk1 five eggs1 one-fourth of a cupful of granulated sugar and three table-spoonfuls of powdered1 five ,florida oranges and a speck of salt4 ,put the milk on to boil4 ,beat the yolks of five eggs and whites of two with the granulated sugar4 ,pour the milk1 gradually1 over this1 stirring all the while4 ,return to the sauce-pan1 place in a basin of boiling water1 and stir until it begins to thicken like soft custard4 ,this will be about two minutes4 ,add the salt1 and set away to cool4 ,pare the oranges1 remove the seeds1 cut up fine1 and put in a glass dish4 ,pour on the cold custard4 ,just before serving beat the three remaining whites of eggs to a stiff froth1 and beat in the powdered sugar4 ,heap this on the custard1 and brown with a hot shovel or a salamander4 ,surprise ,souffl4 ,one pint of the juice of any kind of fruit1 one-third of a package of gelatine1 half a cupful of sugar 7unless the fruit is very acid1 in which case use a little more71 one pint of soft custard1 ten macaroons1 half a cupful of water4 ,soak the gelatine two hours in a little of the water4 ,let the remainder of the water come to a boil1 and pour it on the soaked gelatine4 ,place the basin in another of hot water and stir until all the gelatine is dissolved4 ,strain this into the fruit juice4 ,add the sugar4 ,place the basin in a pan of ice water1 and as soon as the mixture begins to thicken1 beat with a whisk until it hardens2 then place in the ice chest for a few hours4 ,brown the macaroons in a cool oven4 ,let them cool and roll them fine4 ,at serving time put the custard in a souffl dish4 ,heap the jelly on this1 and cover all with the macaroon crumbs4 ,omelet ,souffl la ,crme4 ,four eggs1 two table-spoonfuls of sugar1 a speck of salt1 half a teaspoonful of vanilla' extract1 one cupful of whipped cream4 ,beat the whites of the eggs to a stiff froth1 and gradually beat the sugar and the flavor into them4 ,when well beaten1 add the yolks1 and lastly the whipped cream4 ,have a dish1 holding about one quart1 slightly buttered4 ,pour the mixture into this and bake just twelve minutes4 ,serve the moment it is taken from the oven4 ,omelet ,souffl la ,pole4 ,the whites of eight and yolks of four eggs1 two table-spoonfuls of sugar1 a speck of salt1 two table-spoonfuls of butter1 half a teaspoonful of any kind of flavor4 ,beat the yolks of the eggs1 the sugar1 salt and flavor together4 ,beat the whites to a stiff froth4 ,stir this in with the beaten yolks4 ,have a large omelet pan very hot4 ,put one table-spoonful of butter in this1 and pour in half the mixture4 ,shake rapidly for a minute2 then fold1 and turn on a hot dish4 ,put the remainder of the butter and mixture in the pan1 and proceed as before4 ,turn this omelet on the dish by the side of the other4 ,dredge lightly with sugar1 and place in the oven for eight minutes4 ,serve the moment it comes from the oven4 ,charlotte ,russe4 ,ten eggs1 one cupful of sugar1 four table-spoonfuls of wine1 one of vanilla extract1 a package of gelatine1 one and a half cupfuls of milk1 one pint of cream4 ,soak the gelatine in half a cupful of the milk4 ,beat the yolks of the eggs and the sugar together1 and put in the double boiler with the remaining milk4 ,stir until the mixture begins to thicken2 then add the gelatine1 and strain into a large tin basin4 ,place this in a pan of ice water1 and when it begins to cool1 add the whites of the eggs1 well beaten1 the wine and flavor1 and the whipped cream4 ,mix thoroughly1 and pour into moulds that have been lined with sponge cake4 ,set away to harden4 ,with the quantities given two quart moulds can be filled4 ,the lining may be one piece of sponge cake1 or strips of it1 or lady-fingers4 ,the wine may be omitted4 ,charlotte ,russe1 ,no4 #b4 ,one pint of rich cream1 one teaspoonful of vanilla flavor1 one- third of a cupful of sugar4 ,mix all together in a tin pail and place in a basin of ice water4 ,whip the cream to a stiff froth1 and skim1 into a colander4 ,when nearly whipped1 return to the pail that which has drained through the colander1 and whip it again4 ,have a quart mould lined with stale sponge cake4 ,fill it with whipped cream and set in the ice chest for an hour or two4 ,apple ,charlotte4 ,one scant pint of apples1 steamed1 and rubbed through a sieve2 one- third of a box of gelatine1 soaked an hour in one-third of a cupful of cold water2 one cupful of sugar1 the juice of a large lemon1 the whites of three eggs4 ,pour half a cupful of boiling water upon the gelatine1 stir until thoroughly dissolved1 and pour upon the apple2 then add the sugar and lemon juice4 ,place in a basin of ice water1 and beat until it begins to thicken4 ,add the whites of the eggs1 beaten to a stiff froth4 ,pour into a two-quart mould1 which has been lined with sponge cake1 and put on ice to harden4 ,make a soft custard of the yolks of the eggs1 one pint of milk and three table-spoonfuls of sugar4 ,when the charlotte is turned out on a dish1 pour this around4 ,calf's ,foot ,jelly4 ,four calf's feet1 six quarts of water1 the juice of two lemons and rind of one1 two cloves1 a two-inch piece of stick cinnamon1 two cupfuls of sugar1 a pint of wine1 the whites and shells of two eggs4 ,wash the feet very carefully and put them on with the cold water4 ,boil gently until the water is reduced to two quarts2 then strain through a napkin1 and set away to harden4 ,in the morning scrape off all the fat and wipe the jelly with a clean towel4 ,break it up and put in a kettle with the other ingredients1 having first beaten the whites of the eggs and the shells with half a cupful of cold water4 ,let the mixture come to a boil slowly1 and set back for twenty minutes where it will keep at the boiling point4 ,strain through a napkin1 mould1 and set away to harden4 ,wine ,jelly4 ,one box of gelatine1 half a pint of cold water1 a pint and a half of boiling water1 one pint of sherry1 one of sugar1 the juice of a lemon4 ,soak the gelatine two hours in the cold water4 ,pour the boiling water on it1 and stir until dissolved4 ,add the lemon juice1 sugar and wine4 ,strain through a napkin1 turn into moulds1 and1 when cold1 place in the ice chest for six or eight hours4 ,one good way to mould this jelly is to pour some of it into the mould1 harden it a little1 put in a layer of strawberries1 pour in jelly to set them1 and then enough to make another layer1 then put in more berries1 and a third layer of jelly1 and so continue1 until all the jelly has been used4 ,cider ,jelly4 ,a box of gelatine1 one pint of sugar1 a quart and half a pint of cider1 half a pint of cold water4 ,soak the gelatine in the cold water for two hours4 ,let the cider come to a boil1 and pour it on the gelatine4 ,add the sugar1 strain through a napkin1 and turn into moulds4 ,when cold1 place in the refrigerator for six or eight hours4 ,lemon ,jelly4 ,two cupfuls of sugar1 one of lemon juice1 one quart of boiling water1 one cupful of cold water1 a box of gelatine4 ,soak the gelatine in the cold water for two hours4 ,pour the boiling water on it1 add the sugar and lemon juice1 strain through a napkin1 mould and harden4 ,orange ,jelly4 ,one box of gelatine1 one pint of orange juice1 the juice of a lemon1 one pint of sugar1 a pint and a half of boiling water1 half a pint of cold water1 the white and shell of an egg4 ,soak the gelatine as for the other jellies4 ,add the boiling water1 sugar1 the fruit juice1 and the white and shell of the egg1 beaten with two table-spoonfuls of cold water4 ,let the mixture come to a boil1 and set back for twenty minutes where it will keep hot1 but will not boil4 ,strain through a napkin4 ,a pretty way to mould this jelly is to fill the mould to the depth of two inches with liquid jelly1 and1 when this is hardened1 put on a layer of oranges1 divided into eighths2 to pour on a little more jelly1 to set the fruit1 and then fill up with jelly4 ,keep in the ice chest for six or eight hours4 ,currant ,jelly4 ,make the same as wine jelly1 using a pint of currant juice instead of wine4 ,strawberry ,jelly4 ,three pints of ripe strawberries1 a box of gelatine1 a pint of sugar1 one pint of boiling water1 half a pint of cold water1 the juice of a lemon4 ,soak the gelatine for two hours in the cold water4 ,mash the berries with the sugar1 and let them stand two hours4 ,pour the boiling water on the fruit and sugar4 ,press the juice from the strawberries and add it and the lemon juice to the dissolved gelatine4 ,strain through a napkin1 pour into moulds1 and harden4 ,raspberry jelly is made in the same way4 ,pineapple ,jelly4 ,a pint-and-a-half can of pineapple1 a scant pint of sugar1 the white and shell of an egg1 a box of gelatine1 the juice of a lemon1 one quart of boiling water1 half a pint of cold water4 ,cut the pineapple in fine pieces1 put with the boiling water and simmer gently twenty minutes4 ,soak the gelatine in the cold water for two hours4 ,add it1 the sugar1 lemon and pineapple juice1 and the white and shell of the egg to the boiling mixture4 ,let this boil up once1 and set back for twenty minutes where it will keep hot1 but will not boil4 ,strain through a napkin1 turn into moulds and set away to harden4 ,coffee ,jelly4 ,one pint of sugar1 one of strong coffee1 a pint and a half of boiling water1 half a pint of cold water1 a box of gelatine4 ,soak the gelatine two hours in the cold water4 ,pour the boiling water on it1 and when it is dissolved1 add the sugar and coffee4 ,strain1 turn into moulds1 and set away to harden4 ,this is to be served with sugar and cream4 ,soft ,custard4 ,one quart of milk1 one scant half teacupful of sugar1 half a teaspoonful of salt1 the yolks of eight eggs and whites of two1 one teaspoonful of lemon or vanilla flavor1 or half as much of almond4 ,beat the sugar and eggs together1 and add one cupful of milk4 ,let the remainder of the milk come to a boil1 pour it on the beaten mixture1 and put this on the fire in the double boiler4 ,stir until it begins to thicken1 which will be in about five minutes1 when add the salt1 and set away to cool4 ,when cold1 add the flavor4 ,serve in custard glasses4 ,soft ,caramel ,custard4 ,one quart of milk1 half a cupful of sugar1 six eggs1 half a teaspoonful of salt4 ,put the milk on to boil1 reserving a cupful4 ,beat the eggs1 and add the cold milk to them4 ,stir the sugar in a small frying-pan until it becomes liquid and just begins to smoke4 ,stir it into the boiling milk2 then add the beaten eggs and cold milk1 and stir constantly until the mixture begins to thicken4 ,set away to cool4 ,serve in glasses4 ,chocolate ,whips4 ,one quart of milk1 one 7ounce7 square of ,baker's chocolate1 one generous half cupful of sugar1 six eggs1 a speck of salt4 ,scrape the chocolate fine and put it in a small frying-pan with two table- spoonfuls of the sugar and one of boiling water4 ,when dissolved1 add it to a pint and a half of the milk1 which should be hot in the double boiler4 ,beat the eggs and the remainder of the sugar together1 add the cold milk1 and stir into the boiling milk4 ,stir constantly until it begins to thicken4 ,add the salt1 and set away to cool4 ,season one pint of cream with two table-spoonfuls of sugar and half a teaspoonful of vanilla extract4 ,whip to a stiff froth4 ,when the custard is cold1 half fill glasses with it1 and heap whipped cream upon it4 ,or1 it can be served in one large dish1 with the whipped cream on top4 ,kisses4 ,beat the whites of six eggs to a stiff froth4 ,they should be beaten until so light and dry that they begin to fly off of the beater4 ,stir in a cupful of powdered sugar1 gently and quickly4 ,spread paraffin paper over three boards1 which measure about nine by twelve inches4 ,drop the mixture by spoonfuls on the boards1 having perhaps a dozen on each one4 ,dry in a warm oven for about three-quarters of an hour2 then brown them slightly4 ,lift from the paper and stick them together at the base by twos4 ,a dozen and a half can be made from the quantities given4 ,cream ,mringues4 ,these are made similar to kisses1 but are pat on the paper in oblong shape1 and dried two hours4 ,take from the board and1 with a spoon1 remove all the soft part4 ,season half a pint of rich cream with a table-spoonful of sugar and one of wine1 or a speck of vanilla1 and whip it to a stiff froth4 ,fill the shells with this1 and join them4 ,or1 they may be filled with ice cream4 ,if the mringues are exposed to much heat they are spoiled4 ,kiss ,wafers4 ,half a pint of blanched bitter almonds1 one heaping cupful of powdered sugar1 the whites of six eggs1 one-third of a cupful of flour1 two table-spoonfuls of corn-starch4 ,blanch the almonds and pound them in a mortar4 ,as soon as they are a little broken add the white of an egg4 ,pound until very fine4 ,when there is a smooth paste add the sugar1 a little at a time1 the whites of two eggs1 one at a time1 and the flour and corn-starch4 ,when thoroughly mixed1 add1 by degrees1 the three remaining whites4 ,butter the bottom of a flat baking pan and put the mixture on it in spoonfuls4 ,spread it very thin1 especially in the centre1 and bake in a quick oven4 ,the moment the cakes are taken from the oven1 roll into the shape of cornucopias4 ,if allowed to cool1 they cannot be rolled1 and for this reason it is best to bake only half a dozen at a time4 ,when all are shaped1 fill with the kiss mixture1 made by beating the whites of three eggs to a stiff froth1 and stirring into them1 lightly1 four table-spoonfuls of powdered sugar4 ,place the wafers in a warm oven for twenty minutes or half an hour1 to dry4 ,with the quantities given two dozen can be made4 ,brier ,hill ,dessert4 ,stew one quart of blackberries with one quart of sugar and half a cupful of water4 ,they should cook only fifteen minutes4 ,when cold1 serve with powdered cracker and sugar and cream4 ,the cracker and berries should be in separate dishes4 ,richmond ,maids of ,honor4 ,in the little town of ,richmond1 ,england1 is a small pastry shop widely known for its cheese cakes4 ,it is said that the original recipe for them was furnished by a maid of ,queen ,elizabeth1 who had a palace at ,richmond4 ,in the neighboring city of ,london the cakes are in great demand1 and the popular opinion there is that the only place to get them is the shop mentioned1 where they are made somewhat as follows3 ,one cupful of sweet milk1 one of sour1 one of sugar1 a lemon1 the yolks of four eggs1 a speck of salt4 ,put all the milk in the double boiler and cook until it curds2 then strain4 ,rub the curd through a sieve4 ,beat the sugar and yolks of eggs together1 and add the rind and juice of the lemon and the curd4 ,line little patty pans with puff or chopped paste1 rolled very thin4 ,put a large spoonful of the mixture in each one1 and bake from fifteen to twenty minutes in a moderate oven4 ,do not remove from the pans until cold4 ,these are nice for suppers or lunches as well as for dessert4 ,fanchonettes4 ,one cupful of sugar1 half a cupful of water1 one table-spoonful of corn-starch1 one teaspoonful of butter1 the yolks of four eggs1 the juice and rind of two lemons4 ,mix the cornstarch with a little cold water1 and stir in half a cupful of boiling water4 ,beat the sugar1 eggs and lemon together1 and stir into the boiling corn-starch4 ,place the basin in another of boiling water1 and stir 7over the fire7 until it thickens1 perhaps from eight to ten minutes2 then add the butter and set away to cool4 ,line little patty pans with puff paste1 or any rich paste1 rolled very thin4 ,put a spoonful of the mixture in each one1 and bake in a slow oven from twelve to twenty minutes4 ,when cool1 slip out of the pans1 and serve on a napkin4 ,they are nice for lunch1 tea or children's parties1 only for parties make them small4 ,the mixture for fanchonettes will keep a number of weeks in a cool place1 so that if one makes a quantity at one time1 portions can be used with the trimmings of pastry left from pies4 ,fruit ,glac4 ,boil together for half an hour one cupful of granulated sugar1 one of water4 ,dip the point of a skewer in the syrup1 after it has been boiling the given time1 and then in water4 ,if the thread formed breaks off brittle the syrup is done4 ,have oranges pared1 divided into eighths and wiped free of moisture4 ,pour part of the hot syrup into a small cup1 which keep in boiling water4 ,take the pieces of orange on the point of a large needle or skewer and dip them in the syrup4 ,place them on a dish that has been buttered lightly4 ,grapes1 cherries1 walnuts1 etc41 can be prepared in the same way4 ,care must be taken not to stir the syrup1 as that spoils it4 ,gteau ,saint ,honor4 ,make a paste the same as for clairs4 ,butter three pie plates4 ,roll puff or chopped paste very thin1 and cover the plates with it4 ,cut off the paste about an inch from the edge all round the plates4 ,spread a thin layer of the cooked paste over the puff paste4 ,put a tube1 measuring about half an inch in diameter1 in a pastry bag4 ,turn the remainder of the paste into the bag and press it through the tube on to the edges of the plates1 where the puff paste has been cut off4 ,care must be taken to have the border of equal thickness all round the plates4 ,with a fork1 prick holes in the paste in the centre of the plate4 ,bake half an hour in a moderate oven4 ,when the plates have been put in the oven1 make what paste is left in the bag into balls about half the size of an ,american walnut4 ,there will be enough for three dozen4 ,drop them into a pan that has been buttered lightly1 and bake fifteen or twenty minutes4 ,while they are baking1 put half a cupful of water and half a cupful of granulated sugar in a small sauce-pan1 and boil twenty-five minutes4 ,when the little balls and the paste in the plate is done1 take the balls on the point of a skewer or large needle1 dip them in the syrup and place them on the border of paste 7the syrup will hold them71 about two inches apart4 ,a word of caution just here3 ,do not stir the syrup1 as that will make it grain1 and1 of course1 spoil it4 ,a good plan is to pour part of the syrup into a small cup1 which place in hot water4 ,that remaining in the sauce-pan should be kept hot1 but it should not boil1 until needed4 ,when all the balls have been used1 dip four dozen ,french candied cherries in the syrup1 and stick them between the balls4 ,reserve about fifteen cherries1 with which to garnish the centre of the cake4 ,whip one pint and a half of cream to a froth4 ,soak half a package of gelatine in half a cupful of milk for two hours4 ,pour on this half a cupful of boiling milk4 ,place the pan of whipped cream in another of ice water1 and sprinkle over it two- thirds of a cupful of sugar and nearly a teaspoonful of vanilla flavor4 ,strain the gelatine on this1 and stir gently from the bottom until it begins to thicken4 ,when it will just pour1 fill the three plates with it1 and set them in the ice chest for half an hour4 ,garnish the top with the remaining cherries1 and serve4 ,this is an excellent dish for dessert or party suppers4 ,,cake4 ,rice ,cake4 ,one cupful of butter1 two of sugar1 two and one-fourth of rice flour1 six eggs1 the juice and rind of a lemon4 ,beat the butter to a cream2 then gradually beat in the sugar1 and add the lemon4 ,beat the yolks and whites separately1 and add them to the beaten sugar and butter4 ,add also the rice flour4 ,pour into a shallow pan1 to the depth of about two inches4 ,bake from thirty-five to forty-five minutes in a moderate oven4 ,silver ,cake4 ,one cupful of sugar1 half a cupful of butter1 the whites of three eggs1 half a cupful of corn-starch1 dissolved in nearly half a cupful of milk2--one and a fourth cupfuls of flour1 half a teaspoonful of cream of tartar1 one-fourth of a teaspoonful of soda1 and vanilla or almond flavor4 ,beat the butter to a cream1 and gradually beat in the sugar4 ,add the flavor4 ,mix the flour1 cream of tartar and soda together1 and sift4 ,beat the whites to a stiff froth4 ,add the corn- starch and milk to the beaten sugar and butter2 then add the whites of the eggs and the flour4 ,mix quickly and thoroughly4 ,have the batter in sheets1 and about two inches deep4 ,bake in a moderate oven for about half an hour4 ,a chocolate frosting is nice with this cake4 ,mrs4 ,l4 ,c4 ,a4 ,gold ,cake4 ,one cupful of sugar1 half a cupful of butter1 the yolks of three eggs and one whole egg1 half a cupful of milk1 one-fourth of a teaspoonful each of soda and cream of tartar1 one and three-fourths cupfuls of flour4 ,mix the butter and sugar together1 and add the eggs1 milk1 flavor and flour1 in the order named4 ,bake the same as the silver cake4 ,a white frosting is good with this cake4 ,mrs4 ,l4 ,c4 ,a4 ,angel ,cake4 ,the whites of eleven eggs1 one and a half cupfuls of granulated sugar1 one cupful of pastry flour1 measured after being sifted four times2 one teaspoonful of cream of tartar1 one of vanilla extract4 ,sift the flour and cream of tartar together4 ,beat the whites to a stiff froth4 ,beat the sugar into the eggs1 and add the seasoning and flour1 stirring quickly and lightly4 ,beat until ready to put the mixture in the oven4 ,use a pan that has little legs at the top corners1 so that when the pan is turned upside down on the table1 after the baking1 a current of air will pass under and over it4 ,bake for forty minutes in a moderate oven4 ,do not grease the pan4 ,sunshine ,cake4 ,this is made almost exactly like angel cake4 ,have the whites of eleven eggs and yolks of six1 one and a half cupfuls of granulated sugar1 measured after one sifting2 one cupful of flour1 measured after sifting2 one teaspoonful of cream of tartar and one of orange extract4 ,beat the whites to a stiff froth1 and gradually beat in the sugar4 ,beat the yolks in a similar manner1 and add to them the whites and sugar and the flavor4 ,finally1 stir in the flour4 ,mix quickly and well4 ,bake for fifty minutes in a slow oven1 using a pan like that for angel cake4 ,demon ,cake4 ,one cupful of butter1 one of sugar1 one of molasses1 two eggs1 four and one-fourth cupfuls of flour1 one table-spoonful of ginger1 one of cinnamon1 four of brandy1 half a grated nutmeg1 one teaspoonful of soda1 dissolved in two table-spoonfuls of milk2 one cupful of currants1 and one of preserved ginger1 cut in fine strips4 ,beat the butter to a cream2 then beat in the sugar1 molasses1 brandy and spice4 ,have the eggs well beaten1 and add them4 ,stir in the soda and flour4 ,have two pans well buttered1 or lined with paraffin paper4 ,pour the cake mixture1 to the depth of about two inches1 in each pan4 ,sprinkle a layer of fruit on it4 ,cover with a thin layer of the mixture1 and add more fruit4 ,continue this until all the batter and fruit is used4 ,bake two hours in a moderate oven4 ,ames ,cake4 ,one generous cupful of butter1 two of sugar1 three cupfuls of pastry flour1 one small cupful of milk1 the yolks of five eggs and whites of three1 one teaspoonful of cream of tartar1 half a teaspoonful of soda1 or one and a half teaspoonfuls of baking powder1 one teaspoonful of lemon extract1 or the juice of one fresh lemon4 ,beat the butter to a cream4 ,add the sugar1 gradually1 then the seasoning1 the eggs1 well beaten1 next the milk and then the flour1 in which the soda and cream of tartar are mixed4 ,mix thoroughly1 but quickly1 and bake in two sheets in a moderate oven for twenty-five or thirty minutes4 ,cover with a frosting made by stirring two small cupfuls of powdered sugar into the whites of two eggs1 and seasoning with lemon4 ,black ,cake4 ,three cupfuls of butter1 one quart of sugar1 three pints of flour1 half a pint of molasses1 half a pint of brandy1 half a pint of wine1 one teaspoonful of saleratus1 one ounce each of all kinds of spices1 twelve eggs1 three pounds of raisins1 two of currants1 half a pound of citron4 ,bake in deep pans1 in a moderate oven1 between three and four hours4 ,this is one of the best of rich cakes4 ,fruit ,cake4 ,one cupful of butter1 two of sugar1 three of flour1 the whites of eight eggs1 half a wine-glass of white wine1 two teaspoonfuls of baking powder1 one-fourth of a pound of citron1 cut fine2 half a pound of chopped almonds1 one tea-cupful of dessicated cocoanut4 ,beat the butter to a cream1 and gradually beat in the sugar1 and then the wine4 ,beat the eggs to a stiff froth1 and stir into the butter and sugar4 ,add the flour1 which is thoroughly mixed with the baking powder1 and lastly the fruit4 ,bake1 in two loaves1 forty minutes in a moderate oven4 ,wedding ,cake4 ,nine cupfuls of butter1 five pints of sugar1 four quarts of flour1 five dozen of eggs1 seven pounds of currants1 three and a half of citron1 four of shelled almonds1 seven of raisins1 one and a half pints of brandy1 two ounces of mace4 ,bake in a moderate oven for two hours or more4 ,this will make eight loaves1 which will keep for years4 ,lady's ,cake4 ,three-fourths of a cupful of butter1 two cupfuls of sugar1 half a cupful of milk1 three cupfuls of pastry flour1 the whites of six eggs1 one teaspoonful of baking powder1 one teaspoonful of essence of almond4 ,beat the butter to a cream4 ,add the sugar1 gradually1 then the essence1 milk1 the whites of eggs1 beaten to a stiff froth1 and the flour1 in which the baking powder has been mixed4 ,bake in one large pan or two small ones1 and frost1 or not1 as you please4 ,if baked in sheets about two inches deep1 it will take about twenty-five minutes in a moderate oven4 ,queen's ,cake4 ,one cupful of butter1 a pint of sugar1 a quart of flour1 four eggs1 half a gill of wine1 of brandy and of thin cream1 one pound of fruit1 spice to taste4 ,warm the liquids together1 and stir quickly into the beaten sugar1 butter and egg2 add the flour2 finally add the fruit4 ,bake in deep pans in a moderate oven4 ,composition ,cake4 ,one and one-half quarts of flour1 half a pint of sour milk1 one pint of butter1 three-fourths of a quart of sugar1 eight eggs1 one wine- glass of wine and one of brandy1 one scant teaspoonful of soda1 one cupful of raisins1 stoned and chopped2 two pounds of currants1 half a pound of citron1 a nutmeg1 two teaspoonfuls of cinnamon1 one of allspice1 one of mace1 half a teaspoonful of clove4 ,beat the butter to a cream1 and add the sugar1 gradually1 the well-beaten eggs1 the spice1 wine and brandy4 ,dissolve the soda in a table-spoonful of hot water2 stir into the sour milk1 and add to the other ingredients4 ,then add the flour1 and lastly the fruit4 ,bake two hours in well-buttered pans in a moderate oven4 ,this will make three loaves4 ,ribbon ,cake4 ,two cupfuls of sugar1 one of butter1 one of milk1 four of flour 7rather scant71 four eggs1 half a teaspoonful of soda1 one of cream of tartar4 ,beat the butter to a cream4 ,add the sugar1 gradually1 beating all the while2 then the flavoring 7lemon or nutmeg74 ,beat the eggs very light4 ,add them and the milk4 ,measure the flour after it has been sifted4 ,return it to the sieve1 and mix the soda and cream of tartar with it4 ,sift this into the bowl of beaten ingredients4 ,beat quickly and vigorously1 to thoroughly mix1 and then stop4 ,take three sheet pans of the same size1 and in each of two put one-third of the mixture1 and bake4 ,to the other third add four teaspoonfuls of cinnamon1 a cupful of currants and about an eighth of a pound of citron1 cut fine4 ,bake this in the remaining pan4 ,when done1 take out of the pans4 ,spread the light cake with a thin layer of jelly1 while warm4 ,place on this the dark cake1 and spread with jelly4 ,place the other sheet of light cake on this4 ,lay a paper over all1 and then a thin sheet1 on which put two irons4 ,the cake will press in about two hours4 ,regatta ,cake4 ,two pounds of raised dough1 one pint of sugar1 one cupful of butter1 four eggs1 a nutmeg1 a glass of wine1 a teaspoonful of saleratus1 one pound of raisins4 ,mix thoroughly1 put in deep pans that have been thoroughly greased1 and let it rise half an hour1 if in very warm weather1 or fifteen minutes longer1 if in cold weather4 ,bake in a moderate oven4 ,nut ,cake4 ,one cupful of sugar1 half a cupful of butter1 half a cupful of milk1 two cupfuls of pastry flour1 two eggs1 one coffee-cupful of chopped raisins1 one of chopped ,english walnuts1 one teaspoonful of cream of tartar1 half a teaspoonful of soda4 ,beat the butter to a cream4 ,add the sugar1 gradually1 and when light1 the eggs1 well beaten1 then the milk and the flour1 in which the soda and cream of tartar have been thoroughly mixed4 ,mix quickly1 and add the raisins and nuts4 ,bake in rather deep sheets1 in a moderate oven1 for thirty-five minutes4 ,frost1 if you please4 ,the quantities given are for one large or two small sheets4 ,if you use baking powder1 instead of cream of tartar and soda1 take a teaspoonful and a half4 ,snow ,flake ,cake4 ,half a cupful of butter1 one and a half of sugar1 two of pastry flour1 one-fourth of a cupful of milk1 the whites of five eggs1 one teaspoonful of cream of tartar1 half a teaspoonful of soda1 or a teaspoonful and a half of baking-powder1 the juice of half a lemon4 ,beat the butter to a cream4 ,gradually add the sugar1 then the lemon1 and when very light1 the milk1 and whites of the eggs1 beaten to a stiff froth2 then the flour1 in which the soda and cream of tartar are well mixed4 ,bake in sheets in a moderate oven4 ,when nearly cool1 frost4 ,frosting3 ,the whites of three eggs1 two large cupfuls of powdered sugar1 half a grated cocoanut1 the juice of half a lemon4 ,beat the whites to a stiff froth4 ,add the sugar1 gradually1 and the lemon and cocoanut4 ,put a layer of frosting on one sheet of the cake4 ,place the other sheet on this1 and cover with frosting4 ,or1 simply frost the top of each sheet1 as you would any ordinary cake4 ,set in a cool place to harden4 ,federal ,cake4 ,one pint of sugar1 one and a half cupfuls of butter1 three pints of flour1 four eggs1 two wine-glasses of milk1 two of wine1 two of brandy1 one teaspoonful of cream of tartar1 half a teaspoonful of saleratus1 fruit and spice to taste4 ,bake in deep pans1 the time depending on the quantity of fruit used4 ,sponge ,rusks4 ,two cupfuls of sugar1 one of butter1 two of milk1 one of yeast1 three eggs4 ,rub the butter1 sugar and eggs together4 ,add the milk and yeast1 and flour enough to make a thick batter4 ,let this stand in a warm place until light1 and then add flour enough to make as thick as for biscuit4 ,shape1 and put in a pan in which they are to be baked1 and let them stand two or three hours 7three hours unless the weather is very warm74 ,bake about forty minutes in a moderate oven4 ,it is always best to set the sponge at night1 for it will then be ready to bake the following forenoon4 ,if the rusks are wanted warm for tea1 the sponge must1 of course1 be set early in the morning4 ,taylor ,cake4 ,half a cupful of butter1 two and a half of sugar1 one of milk1 three and a half of pastry flour1 three eggs1 one teaspoonful of cream of tartar1 half a teaspoonful of soda1 flavor to taste4 ,beat the butter to a cream1 then beat in the sugar1 next the eggs1 well beaten2 the seasoning1 the milk1 and lastly the flour1 in which the soda and cream of tartar have been thoroughly mixed4 ,bake in a moderate oven1 either in loaves or sheets4 ,if in sheets1 twenty-five minutes2 if in loaves1 forty-five4 ,the quantities given are for two loaves or sheets4 ,this cake is nice for ,washington or chocolate pies1 and is good baked in sheets and frosted4 ,loaf ,cake4 ,two quarts of sugar1 seven cupfuls of butter1 six quarts of sifted flour1 six pounds of fruit1 one pint of wine1 one pint of yeast1 eight nutmegs1 mace1 twelve eggs1 one quart of milk4 ,it should be made at such an hour 7being governed by the weather7 as will give it time to get perfectly light by evening4 ,it should stand about six hours in summer and eight in whiter4 ,put in half the butter and eggs1 and the milk1 flavor and yeast1 and beat thoroughly4 ,in the evening add the remainder of the butter1 rubbing it with the sugar1 the rest of the eggs1 and the spice4 ,let the cake rise again1 until morning2 then add the fruit4 ,put in deep pans1 and let rise about half an hour4 ,bake from two to three hours in a slow oven4 ,chocolate ,cake4 ,one and a half cupfuls of sugar1 half a cupful of butter1 half a cupful of milk1 one and three-fourths cupfuls of flour1 a quarter of a pound of ,baker's chocolate1 three eggs1 one teaspoonful of cream of tartar1 half a teaspoonful of soda4 ,scrape the chocolate fine1 and add five table-spoonfuls of sugar to it 7this in addition to the cupful and a half74 ,beat the butter to a cream4 ,gradually add the sugar1 beating all the while4 ,add three table-spoonfuls of boiling water to the chocolate and sugar4 ,stir over the fire until smooth and glossy2 then stir into the beaten sugar and butter4 ,add to this mixture the eggs1 well beaten1 then the milk and the flour1 in which the soda and cream of tartar have been thoroughly mixed4 ,bake twenty minutes in a moderate oven4 ,this will make two sheets4 ,frost it1 if you like4 ,chocolate ,cake1 ,no4 #b4 ,one cupful of butter1 two of sugar1 three and a half of ,sour1 one of milk1 five eggs--the whites of two being left out1 one teaspoonful of cream of tartar and half a teaspoonful of soda1 or one and a half of baking powder4 ,beat the butter to a cream4 ,add the sugar1 gradually1 then the eggs1 well beaten1 the milk1 next the flour1 in which the soda and cream of tartar have been well mixed4 ,bake in two sheets for thirty minutes in a moderate oven1 and ice4 ,icing3 ,the whites of two eggs1 one and a half cupfuls of powdered sugar1 six table-spoonfuls of grated chocolate1 one teaspoonful of vanilla4 ,put the chocolate and six table-spoonfuls of the sugar in a sauce-pan with two spoonfuls of hot water4 ,stir over a hot fire until smooth and glossy4 ,beat the whites to a froth1 and add the sugar and chocolate4 ,orange ,cake4 ,two cupfuls of sugar1 a small half cupful of butter1 two cupfuls of flour1 half a cupful of water1 the yolks of five eggs and whites of four1 half a teaspoonful of soda1 a teaspoonful of cream of tartar1 the rind of one orange and the juice of one and a half4 ,beat the butter to a cream4 ,add the sugar1 gradually1 then the orange1 the eggs1 well beaten1 the water and the flour1 in which the soda and cream of tartar have been well mixed4 ,bake in sheets for twenty-five minutes1 in a moderate oven1 and when cool1 frost4 ,frosting3 ,the white of an egg1 the juice of one and a half oranges and the grated rind of one1 one cupful and a half of powdered sugar1 unless the egg and oranges are very large1 in which case use two cupfuls4 ,railroad ,cake4 ,two cupfuls of sugar1 two of flour1 six table-spoonfuls of butter1 two of milk1 six eggs1 one teaspoonful of saleratus1 two of cream of tartar1 lemon peel4 ,bake in shallow pans in a quick oven4 ,hot ,water ,sponge ,cake4 ,six eggs1 two cupfuls of sugar1 two of pastry flour1 half a cupful of boiling water1 the grated rind of half a lemon1 and one teaspoonful of the juice4 ,beat the yolks and sugar to a froth2 also1 beat the whites to a stiff froth4 ,add the lemon to the yolks and sugar1 then add the boiling water1 next the whites1 and1 last of all1 the flour4 ,mix quickly1 and bake in two sheets for half an hour1 in a moderate oven4 ,sponge ,cake4 ,ten eggs1 two and a half cupfuls of sugar1 two and a half of pastry flour1 the juice and grated rind of one lemon4 ,beat the yolks and sugar together until very light4 ,add the lemon4 ,beat the whites to a stiff froth4 ,stir the flour and this froth alternately into the beaten yolks and sugar4 ,have the batter about three inches deep in the pan4 ,sprinkle with sugar1 and bake three-quarters of an hour in a moderate oven4 ,if the batter is not so deep in the pan it will not take so long to bake4 ,sponge ,cake1 ,no4 #b4 ,the yolks of a dozen eggs and whites of eight1 one and three-fourths cupfuls of sugar1 the same quantity of flour1 the rind of one lemon and juice of two4 ,beat the yolks and sugar together4 ,add the lemon rind and juice and beat a little longer4 ,beat the whites to a stiff froth1 and add them to the mixture4 ,gradually stir in the flour4 ,pour the mixture into a baking pan to the depth of about two inches4 ,bake from thirty-five to forty minutes in a slow oven4 ,viennois ,oakes4 ,cut any kind of plain cake into small squares4 ,cut a small piece from the centre of each square1 and fill the cavity with some kind of marmalade or jelly4 ,replace the crust part that was removed1 and cover with icing4 ,these cakes are nice for dessert4 ,dominos4 ,have any kind of sponge cake baked in a rather thin sheet4 ,cut this into small oblong pieces1 the shape of a domino4 ,frost the top and sides of them4 ,when the frosting is hard1 draw the black lines and make the dots with a small brush that has been dipped in melted chocolate4 ,these are particularly good for children's parties4 ,lady-,fingers4 ,four eggs1 three-fourths of a cupful of pastry flour1 half a cupful of powdered sugar4 ,have the bottom of three large baking pans covered with paraffin paper or sheets of buttered note paper4 ,beat the yolks of the eggs and the sugar to a froth4 ,beat the whites to a stiff1 dry froth1 and add to the yolks and sugar4 ,add the flour1 and stir quickly and gently4 ,pour the mixture into the pastry bag1 and press it through on to the paper in the shape and of the size you wish4 ,when all the mixture has been used1 sprinkle powdered sugar on the cakes1 and bake from twelve to sixteen minutes in a very slow oven4 ,caution4 ,the mixture must be stirred1 after the flour is added1 only enough to mix the flour lightly with the sugar and eggs4 ,much stirring turns the mixture liquid4 ,if the oven is hot the fingers will rise and fall1 and if too cool they will spread4 ,it should be about half as hot as for bread4 ,you will not succeed in using the pastry bag the first time1 but a little practice will make it easy to get the forms wished4 ,there are pans especially for baking lady-fingers4 ,they are quite expensive4 ,sponge ,drops4 ,make the batter the same as for lady-fingers1 and drop on the paper in teaspoonfuls4 ,sprinkle with sugar4 ,bake in a slow oven from twelve to sixteen minutes4 ,sponge ,drops1 ,no4 #b4 ,three eggs1 one and a half cupfuls of sugar1 two of flour1 half a cupful of cold water1 one teaspoonful of cream of tartar1 half a teaspoonful of saleratus4 ,beat the sugar and eggs together4 ,add the water when they are light1 and then the flour1 in which mix the saleratus and cream of tartar4 ,flavor with lemon4 ,have muffin cups very lightly buttered1 and drop a teaspoonful of the mixture into each one4 ,bake in a quick oven4 ,these drops are nice for dessert or tea4 ,sponge ,cake for ,charlotte ,russe4 ,line the bottoms of two shallow baking pans with paraffin ,paper or buttered paper1 and spread the lady-finger mixture on it4 ,bake slowly eighteen minutes4 ,cut paper to fit the sides of the mould4 ,when the cake is cold1 lay this pattern on it and cut with a sharp knife4 ,jelly ,roll4 ,make the sponge cake mixture as for lady-fingers1 and bake in one shallow pan twenty minutes4 ,while it is yet warm1 cut off the edges1 and spread the cake with any kind of jelly4 ,roll up1 and pin a towel around it4 ,put in a cool place until serving time4 ,cut in slices with a sharp knife4 ,molasses ,pound ,coke4 ,one quart of molasses1 one pint of water1 six and a half pints of flour1 one ounce of soda1 half an ounce of alum1 one heaping cupful of butter1 six eggs1 one ounce of cinnamon1 one pound of raisins4 ,boil the alum in part of the pint of water1 and let it cool before mixing with the other ingredients4 ,instead of alum1 one ounce of cream of tartar may be used4 ,soft ,gingerbread4 ,six cupfuls of flour1 three of molasses1 one of cream1 one of lard or butter1 two eggs1 one teaspoonful of saleratus1 and two of ginger4 ,this is excellent4 ,hard ,gingerbread4 ,one cupful of sugar1 one of butter1 one-third of a cupful of molasses1 half a cupful of sour milk or cream1 one teaspoonful of saleratus1 one table-spoonful of ginger1 flour enough to roll4 ,roll thin1 cut in oblong pieces1 and bake quickly4 ,care must be taken that too much flour is not mixed in with the dough4 ,all kinds of cakes that are rolled should have no more flour than is absolutely necessary to work them4 ,canada ,gingerbread4 ,one cupful of butter1 two of sugar1 one of molasses1 five of flour1 three eggs1 one nutmeg1 one teaspoonful of ginger1 one of soda1 one tea-cupful of cream or rich milk1 one table-spoonful of cinnamon1 one pound of currants4 ,beat the butter to a cream4 ,add the sugar1 molasses and spice2 next the eggs1 well beaten2 then the milk1 in which the soda has been dissolved1 next the flour2 and lastly the currants4 ,this will make three sheets1 or two very thick ones4 ,bake in a moderately- quick oven1 if in three sheets1 twenty five minutes2 if in two sheets1 ten minutes longer4 ,fairy ,gingerbread4 ,one cupful of butter1 two of sugar1 one of milk1 four of flour1 three- fourths of a teaspoonful of soda1 one table-spoonful of ginger4 ,beat the butter to a cream4 ,add the sugar1 gradually1 and when very light1 the ginger1 the milk1 in which the soda has been dissolved1 and finally the flour4 ,turn baking pans upside down and wipe the bottoms very clean4 ,butter them1 and spread the cake mixture very thin on them2 ,bake in a moderate oven until brown4 ,while still hot1 cut into squares with a case-knife and slip from the pan4 ,keep in a tin box4 ,this is delicious4 ,with the quantities given a large dish of gingerbread can be made4 ,it must be spread on the bottom of the pan as thin as a wafer and cut the moment it comes from the oven4 ,shewsbury ,cake4 ,two cupfuls of butter1 one pint of sugar1 three pints of flour1 four eggs1 half a teaspoonful of mace4 ,roll thin1 cut into small cakes1 and bake in a quick oven4 ,not a particle more of flour than what is given above must be used4 ,the cakes should be made in a rather cool room1 and they cannot be made in very warm weather4 ,they can be kept a long time1 and are delicious4 ,jumbles4 ,three cupfuls of sugar1 two of butter1 five of flour1 one egg1 half a teaspoonful of soda1 flavor to taste4 ,roll thin1 sprinkle with sugar1 cut in round cakes1 and cut a small piece from the centre of each4 ,bake in a quick oven4 ,seed ,cakes4 ,three-fourths of a pint of sugar1 one cupful of butter1 a quart and half a pint of flour1 one teaspoonful of saleratus1 two eggs1 and seeds4 ,roll thin1 cut in round cakes1 and bake quickly4 ,cookies4 ,one cupful of butter1 two of sugar1 five of flour1 a teaspoonful of saleratus1 dissolved in four of milk2 one egg1 flavor to taste4 ,roll and bake like seed cakes4 ,hermits4 ,two cupfuls of sugar1 one of butter1 one of raisins 7stoned and chopped71 three eggs1 half a teaspoonful of soda1 dissolved in three table-spoonfuls of milk2 a nutmeg1 one teaspoonful each of clove and cinnamon1 and six cupfuls of flour4 ,roll about one-fourth of an inch thick1 and cut with a round cake cutter4 ,bake in a rather quick oven4 ,it will take about twelve minutes4 ,mrs4 ,l4 ,c4 ,a4 ,kneaded ,plum ,cake4 ,two and a half cupfuls of sugar1 half a cupful of butter1 half a cupful of sour milk1 two spoonfuls of cream1 a teaspoonful of saleratus1 half a spoonful of cinnamon and of nutmeg1 a cupful of chopped raisins1 and flour enough to knead 7about six cupfuls74 ,roll an inch thick1 and cut in oblong pieces4 ,bake on sheets in a quick oven4 ,eclairs4 ,put one cupful of boiling water and half a cupful of butter in a large sauce-pan1 and when it boils up1 turn in one pint of flour4 ,beat well with the vegetable masher4 ,when perfectly smooth1 and velvety to the touch1 remove from the fire4 ,break five eggs into a bowl4 ,when the paste is nearly cold1 beat the eggs into it with the hand4 ,only a small part of the eggs should be added at a time4 ,when the mixture is thoroughly beaten 7it will take about twenty minutes71 spread on buttered sheets in oblong pieces about four inches long and one and a half wide4 ,these must be about two inches apart4 ,bake in a rather quick oven for about twenty-five minutes4 ,as soon as they are done1 ice with either chocolate or vanilla frosting4 ,when the icing is cold1 cut the clairs on one side and fill them4 ,chocolate clairs4 ,put one cupful and a half of milk in the double boiler4 ,beat together two-thirds of a cupful of sugar1 one-fourth of a cupful of flour1 two eggs1 and one-fourth of a teaspoonful of salt4 ,stir the mixture into the boiling milk4 ,cook fifteen minutes1 stirring often4 ,when cold1 flavor with one teaspoonful of vanilla extract4 ,put two squares of scraped chocolate with five table-spoonfuls of powdered sugar and three of boiling water4 ,stir over the fire until smooth and glossy4 ,dip the tops of the clairs in this as they come from the oven4 ,when the chocolate icing is dry1 cut open1 and fill with the cream1 which should be cold4 ,if a chocolate flavor is liked with the cream1 one table-spoonful of the dissolved chocolate may be added to it4 ,vanilla clairs4 ,make an icing with the whites of two eggs and a cupful and a half of powdered sugar4 ,flavor with one teaspoonful of vanilla extract4 ,frost the clairs2 and when dry1 open1 and fill with a cream1 the same as chocolate clairs4 ,they may be filled with cream sweetened1 flavored with vanilla and whipped to a stiff froth4 ,strawberry and raspberry preserves are sometimes used to fill clairs4 ,they are then named after the fruit with which they are filled4 ,frosting4 ,the white of one egg1 one tea-cupful of powdered sugar1 one table- spoonful of lemon juice4 ,put the white of the egg in a bowl and add the sugar by degrees1 beating with a spoon4 ,when all has been added1 stir in the lemon juice4 ,if the white of the egg is large it will require a very full cup of sugar1 and if small1 a rather scant cupful4 ,the egg must not be beaten until the sugar is added4 ,this gives a smooth1 tender frosting1 which will cover one small sheet of cake4 ,the same amount of material1 prepared with the whites of the eggs unbeaten1 will make one-third less frosting than it will if the eggs are beaten to a stiff froth before adding the sugar2 but the icing will be enough smoother and softer to pay for the extra quantity4 ,it may be flavored with half a teaspoonful of vanilla4 ,chocolate ,icing4 ,two squares of ,baker's chocolate1 the whites of two eggs1 two cupfuls of powdered sugar1 four table-spoonfuls of boiling water4 ,beat one and two-thirds cupfuls of the sugar into the unbeaten whites of the eggs4 ,scrape the chocolate1 and put it and the remaining third of a cupful of sugar and the water in a small frying-pan4 ,stir over a hot fire until smooth and glossy1 and then stir into the beaten whites and sugar4 ,with the quantity given two sheets of cake can be iced4 ,chocolate ,icing1 ,no4 #b4 ,soak a teaspoonful of gelatine one or two hours in three table- spoonfuls of water4 ,pour on it one-fourth of a cupful of boiling water1 and stir into it one and two-thirds cupfuls of powdered sugar4 ,prepare two squares of chocolate as for the first icing1 and stir them into this mixture4 ,use immediately4 ,caramel ,frosting4 ,one cupful of brown sugar1 one square of ,baker's chocolate1 scraped fine2 one table-spoonful of water4 ,simmer gently twenty minutes1 being careful not to let it burn4 ,spread on the cake while hot4 ,golden ,frosting4 ,into the yolks of two eggs stir powdered sugar enough to thicken1 and flavor strongly with lemon4 ,this does not have so good a flavor as other kinds of frosting1 but it makes a change4 ,marking ,cakes in ,gold4 ,bake round cakes for the children1 and when the frosting on them is hard1 dip a small brush into the yolk of an egg1 and write a word or name upon the cake4 ,it pleases the little ones very much4 ,,preserving4 ,in using self-sealing glass jars great care must be taken4 ,if the work is properly done the fruit can be kept for years4 ,have a kettle of hot water on the stove beside the preserving kettle1 and also a small dipper of hot water4 ,plunge a jar into the hot water1 having the water strike both inside and outside the jar at the same time4 ,if you set it down instead of plunging it1 it will break4 ,put the cover in the dipper4 ,when the jar is hot1 lift it up and pour the water from it into the kettle4 ,stand the jar in the hot water and fill it with hot fruit from the preserving kettle4 ,fill to the brim with the hot syrup4 ,take the cover from the dipper of hot water and screw it on very tightly4 ,in using the jars a second time have the right cover and band for each one4 ,a4 large-mouthed tunnel1 such as grocers have1 is almost indispensible in the work of preserving4 ,jellies and jams should be put in tumblers or bowls4 ,a paper should be cut to fit the top1 and then wet in brandy1 and another paper should be pasted over it ,jelly tumblers with glass covers are more convenient than the old-fashioned ones1 and where they are used the second paper cover is not necessary4 ,it is better not to cover until some weeks after the jelly is made4 ,white crushed sugar is much the nicest for preserving4 ,if jelly does not seem hard1 as it should be the day after it is made1 it can be set in the sun for several hours1 which will help it greatly4 ,strawberries4 ,to each pound of berries allow half a pound of sugar4 ,put the berries in a kettle1 and mash them a little1 so that there will be juice enough to cook them without using water4 ,stir them to prevent scorching4 ,cook fifteen minutes2 then add the sugar1 and let them boil hard one minute4 ,put them in the jars as directed4 ,more or less sugar may be used1 as one prefers4 ,raspberries4 ,to each pound of berries allow three-fourths of a pound of sugar1 and cook the same as the strawberries4 ,cherries4 ,cherries may be preserved either with or without stones4 ,many think the stones give a richer flavor4 ,to each pound of cherries allow one third of a pound of sugar4 ,put the sugar in the kettle with half a pint of water to three pounds of sugar4 ,stir it until it is dissolved4 ,when boiling1 add the cherries1 and cook three minutes2 then put in the jars4 ,currants4 ,currants should be prepared the same as raspberries4 ,pineapple4 ,pare the fruit1 and be sure you take out all the eyes and discolored parts4 ,cut in slices1 and cut the slices in small bits1 taking out the core4 ,weigh the fruit1 and put in a pan with half as many pounds of sugar as of fruit4 ,let it stand over night ,in the morning put it over the fire and let it boil rapidly for a minute only1 as cooking long discolors it4 ,put it in the jars as directed4 ,grated ,pineapple4 ,pare the fruit clean2 then grate it on a coarse grater1 rejecting the cores4 ,weigh it1 and put to each pound of fruit a pound of sugar4 ,let it stand over night4 ,in the morning boil for a minute1 and it is done4 ,put it in jars as directed4 ,blackberries4 ,blackberries are prepared like strawberries4 ,if they are quite ripe1 not quite so much sugar is needed4 ,whortleberries4 ,to each quart of berries allow one-third of a pound of sugar1 and half a pint of water to three pounds of sugar4 ,put the water and sugar over the fire1 and when boiling hot1 add the berries4 ,cook three minutes4 ,put in the jars as directed4 ,crab-,apples4 ,to each pound of fruit allow half a pound of sugar1 and a pint of water to three pounds of sugar4 ,when the syrup is boiling hot1 drop in the apples4 ,they will cook very quickly4 ,when done1 fill a jar with the fruit1 and fill it up with syrup4 ,pears4 ,pare the fruit and cut in halves4 ,throw into cold water1 or they will be discolored4 ,use one pound of sugar for three of fruit1 and one quart of water for three pounds of sugar4 ,when the syrup is boiling1 take the pears from the water1 and drop into the syrup4 ,cook until they can be pierced easily with a silver fork4 ,fill the jars with fruit1 and fill up to the brim with syrup1 using a small strainer in the tunnel1 that the syrup may look clear4 ,bartlett pears are delicious1 as are1 also1 ,seckel2 but many other varieties are good4 ,peaches4 ,have ready a kettle of boiling water4 ,fill a wire basket with peaches and plunge them into the boiling water4 ,in two minutes take them out1 and the skins will come off easily4 ,drop the fruit into cold water1 to keep the color4 ,for three pounds of fruit use one pound of sugar1 and one pint of water for three pounds of sugar4 ,when the syrup is boiling hot1 take the fruit from the water1 and drop into it4 ,put but a few in at a time1 as they cook very quickly4 ,take them from the syrup with a silver fork1 fill the jar1 and fill up with strained syrup4 ,peaches are much nicer preserved whole1 as the stones give a rich flavor4 ,brandied ,peaches4 ,the ,morris white peaches are the best4 ,take off the skins with boiling water4 ,to each pound of fruit allow one pound of sugar1 and half a pint of water to three pounds of sugar4 ,when the syrup is boiling hot1 put in the peaches1 and as fast as they cook1 take them out carefully and spread on platters4 ,when cool1 put them in jars1 and fill up these with syrup1 using one-half syrup and one-half pale brandy4 ,first-proof alcohol1 diluted with an equal quantity of water1 can be used1 instead of brandy1 but it is not1 of course1 so nice4 ,plums4 ,the large white plums must be skinned by using boiling water1 as for peaches1 and then throwing them into cold water4 ,for one pound of fruit allow half a pound of sugar1 and half a pint of water for three pounds of sugar4 ,cook but few at a time1 and take them out carefully4 ,fill up the jar with hot syrup4 ,damsons4 ,wash the fruit1 and for one pound of it use half a pound of sugar1 and half a pint of water for three pounds of sugar4 ,when the syrup is boiling hot1 put in the fruit1 and cook three minutes4 ,dip the plums and syrup together into the jars4 ,quinces4 ,pare and quarter the fruit1 and take out all the cores and the hard place around them4 ,boil the fruit in clear water until tender2 then spread it on towels to dry4 ,for one pound of fruit allow half a pound of sugar1 and one pint of water for three pounds of sugar4 ,when the syrup is boiling hot1 put in the fruit1 and let it cook very slowly2 or1 set it back on the stove so that it hardly cooks at all1 and keep it on for an hour or more1 if you can without its cooking to pieces-- as the longer it cooks1 the brighter red color it will be4 ,put it in jars1 and strain the syrup over it1 as with other fruits4 ,sour ,oranges4 ,grate off the rind1 cut the orange into two parts1 and remove the pulp4 ,weigh the peel1 place it in a large stone pot1 and cover with brine made of three gallons of water and a quart of salt4 ,let it stand twenty-four hours1 and drain off the brine4 ,again cover the peel with brine made of the same quantity of water and half as much salt as was first used1 and let it stand another day4 ,drain1 cover with clear cold water1 and let it stand a third day4 ,drain again1 and put in a boiler and cover with fresh cold water4 ,let it come to a boil1 and boil fifteen minutes2 then take out and drain4 ,make a syrup of three quarts of sugar and one of water1 for every six pounds of peel4 ,when the syrup is clear1 drop in the peel and boil until it is clear and tender--perhaps four hours of slow boiling4 ,great care must be taken that it is not scorched4 ,it must be stirred every fifteen minutes4 ,the sugar may be either white or brown4 ,the orange used is not the common orange1 but the wild1 sour fruit1 found in ,florida4 ,the pulp may be used for marmalade4 ,grapes4 ,squeeze the pulp of the grapes out of the skins4 ,cook fee pulp 7a few minutes7 until you can press it all through a sieve4 ,reject the seeds4 ,add a little water to the skins1 and cook until they are quite tender4 ,then put the skins and pulp together4 ,measure2 and to each pint add a pound of sugar1 and boil fifteen minutes4 ,apple ,ginger4 ,four pounds each of apple and sugar4 ,make a syrup of the sugar1 adding a pint of water4 ,chop the apple very fine--with one ounce of green ginger2 or1 if you cannot get the green ginger1 use white ginger root ,put in the syrup with the grated rind of four lemons1 and boil slowly for two hours1 or until it looks clear4 ,raspberry or ,strawberry ,jam4 ,for each pound of fruit allow a pound of sugar4 ,mash the fruit in the kettle4 ,boil hard for fifteen minutes2 then add the sugar1 and boil five minutes4 ,orange ,marmalade4 ,take equal weights of sour oranges and sugar4 ,grate the yellow rind from a fourth of the oranges4 ,cut all the fruit in halves at what might be called the equator4 ,pick out the pulp1 and free it of seeds4 ,drain off as much juice as you conveniently can1 and put it on to boil with the sugar4 ,let it come to a boil4 ,skim1 and simmer for about fifteen minutes2 then put in the pulp and grated rind and boil fifteen minutes longer4 ,put away in jelly tumblers4 ,quince ,marmalade4 ,cut up quinces--skins1 cores and all1 cover with water and boil until tender4 ,rub through a sieve1 and to every pint of pulp add one pint of sugar4 ,boil two hours1 stirring often4 ,peach1 crab-apple and1 in feet1 all kinds of marmalade may be made in the same manner4 ,currant ,jelly4 ,wash the currants clean4 ,put them in the preserving kettle and mash them1 and boil twenty minutes or more1 or until they are thoroughly cooked4 ,dip them1 a quart or more at a time1 into a strainer cloth1 and squeeze out all the juice4 ,measure this1 and for each pint allow one pound of sugar4 ,put the juice over the fire1 and let it boil rapidly for five minutes2 then add the sugar1 and let it boil rapidly one minute longer4 ,take off of the fire1 skim clear1 and put in tumblers4 ,barberry ,jelly4 ,the barberries need not be stripped from the stems4 ,put the fruit in a kettle with water enough to come just to the top of the fruit1 and boil until thoroughly cooked4 ,put in a strainer cloth and get out all the juice4 ,to each pint of it allow one pound of sugar4 ,boil the juice hard for fifteen minutes4 ,add the sugar1 and boil rapidly five or ten minutes1 or until it is thick4 ,grape ,jelly4 ,mash the grapes in a kettle1 put them over the fire1 and cook until thoroughly done4 ,drain through a sieve1 but do not press through4 ,to each pint of the juice allow one pound of sugar4 ,boil rapidly for five minutes4 ,add the sugar1 and boil rapidly three minutes more4 ,cider ,apple ,jelly4 ,cut good1 ripe apples in quarters1 put them in a kettle1 and cover them with sweet cider1 just from the press4 7,it should1 if possible1 be used the day it is made--or1 at any rate1 before it has worked at all47 ,boil until well done1 and drain1 through a sieve4 ,do not press it through4 ,measure the liquor1 and to each pint add one pound of sugar4 ,boil from twenty minutes to half an hour4 ,crab-,apple ,jelly4 ,wash the fruit clean1 put in a kettle1 cover with water1 and boil until thoroughly cooked4 ,then pour it into a sieve1 and let it drain4 ,do not press it through4 ,for each pint of this liquor allow one pound of sugar4 ,boil from twenty minutes to half an hour4 ,other ,jellies4 ,jellies can be made from quinces1 peaches and ,porter apples by following the directions for crab-apple jelly4 ,,pickles ,,and ,,ketchup4 ,pickled ,blueberries4 ,nearly fill a jar with ripe berries1 and fill up with good molasses4 ,cover1 and set away4 ,in a few weeks they will be ready to use4 ,sweet ,melons4 ,use ripe citron melons4 ,pare them1 cut them in slices and remove the seeds4 ,to five pounds of melon allow two and one-half pounds of sugar and one quart of vinegar4 ,the vinegar and sugar must be heated to the boiling point and poured over the fruit six times1 or once on each of six successive days4 ,in the last boiling of the syrup add half an ounce of stick cinnamon1 half an ounce of white ginger root and a few cloves4 ,when the syrup boils1 put in the melon1 and boil ten minutes2 then put in jars4 ,skim the syrup clear and pour it over the melon4 ,peaches1 ,pears and ,sweet ,apples4 ,for six pounds of fruit use three of sugar1 about five dozen cloves and a pint of vinegar4 ,into each apple1 pear or peach1 stick two cloves4 ,have the syrup hot1 and cook until tender4 ,sweet ,tomato ,pickle4 ,one peck of green tomatoes and six large onions1 sliced4 ,sprinkle with one cupful of salt1 and let them stand over night4 ,in the morning drain4 ,add to the tomatoes two quarts of water and one quart of vinegar4 ,boil fifteen minutes2 then drain again1 and throw this vinegar and water away4 ,add to the pickle two pounds of sugar1 two quarts of vinegar1 two table-spoonfuls of clove1 two of allspice1 two of ginger1 two of mustard1 two of cinnamon1 and one teaspoonful of cayenne1 and boil fifteen minutes4 ,spiced ,currants4 ,make a syrup of three pounds of sugar1 one pint of vinegar1 two table- spoonfuls of cinnamon1 two table-spoonfuls of clove1 and half a teaspoonful of salt4 ,add six pounds of currants1 and boil half an hour4 ,spiced ,plums4 ,make a syrup1 allowing one pound of sugar to one of plums1 and to every three pounds of sugar1 a scant pint of vinegar4 ,allow one ounce each of ground cinnamon1 cloves1 mace and allspice1 to a peck of plums4 ,prick the plums4 ,add the spices to the syrup1 and pour1 boiling1 over the plums4 ,let these stand three days2 then skim them out1 and boil down the syrup until it is quite thick1 and pour hot over the plums in the jar in which they are to be kept4 ,cover closely4 ,pickled ,cucumbers4 ,six hundred small cucumbers1 two quarts of peppers1 two quarts of small onions4 ,make enough brine to cover the pickles1 allowing one pint of salt to four quarts of water1 and pour it1 boiling1 over the pickles4 ,let them stand until the next morning2 then pour off the brine1 throw it away1 make a new one1 and scald again4 ,the third morning scald this same brine and pour it over again4 ,the fourth morning rinse the pickles well in cold water1 and cover them with boiling vinegar4 ,add a little piece of alum and two table-spoonfuls each of whole cloves and allspice1 tied in a bit of muslin1 if you like the spice4 ,pickled ,cucumbers1 ,no4 #b4 ,wash and wipe six hundred small cucumbers and two quarts of peppers4 ,put them in a tub with one and a half cupfuls of salt and a piece of alum as large as an egg4 ,heat to the boiling point three gallons of cider vinegar and three pints of water4 ,add a quarter of a pound each of whole cloves1 whole allspice and stick cinnamon1 and two ounces of white mustard seed1 and pour over the pickles4 ,cover with cabbage leaves4 ,stuffed ,peppers4 ,get large bell peppers4 ,cut around the stem1 remove it1 and take out all the seeds4 ,for the stuffing use two quarts of chopped cabbage1 a cupful of white mustard seed1 three table-spoonfuls of celery seed1 two table-spoonfuls of salt1 half a cupful of grated horse-radish4 ,fill each pepper with part of this mixture1 and into each one put a small onion and a little cucumber4 ,tie the stem on again1 put the peppers in a jar1 and cover with cold vinegar4 ,mangoes4 ,get small green musk-melons or cantelopes4 ,cut a small square from the side of each one1 and1 with a teaspoon1 scrape out all the seeds4 ,make a brine of one pint of salt to a gallon of water4 ,cover the mangoes with it while it boils4 ,let them stand two days2 then drain them1 and stuff with the same mixture as is used for peppers4 ,pour boiling vinegar over them1 using in it a bit of alum4 ,chopped ,pickle4 ,one peck of green tomatoes1 two quarts of onions and two of peppers4 ,chop all fine1 separately1 and mix1 adding three cupfuls of salt4 ,let them stand over night1 and in the morning drain well4 ,add half a pound of mustard seed1 two table-spoonfuls of ground allspice1 two of ground cloves and one cupful of grated horse-radish4 ,pour over it three quarts of boiling vinegar4 ,pickled ,tomato4 ,one peck of green tomatoes1 a dozen onions1 sliced thin2 two cupfuls of salt1 a small 7quarter of a pound7 box of mustard1 one quarter of a pound of mustard seed1 one ounce each of ground allspice1 clove and pepper4 ,cut the tomatoes in thin slices1 sprinkle with the salt1 and let them stand two days2 then drain them4 ,mix the spices4 ,put layers of tomato1 onion and spice in the kettle1 and cover with vinegar4 ,cook slowly until the tomato looks clear--about half an hour4 ,pickled ,cauliflowers4 ,two cauliflowers1 cut up2 one pint of small onions1 three medium-sized red peppers4 ,dissolve half a pint of salt in water enough to cover the vegetables1 and let these stand over night4 ,in the morning drain them4 ,heat two quarts of vinegar with four table-spoonfuls of mustard1 until it boils4 ,add the vegetables1 and boil for about fifteen minutes1 or until a fork can be thrust through the cauliflower4 ,tomato ,ketchup4 ,twelve ripe tomatoes1 peeled2 two large onions1 four green peppers1 chopped fine2 two table-spoonfuls of salt1 two of brown sugar1 two of ginger1 one of cinnamon1 one of mustard1 a nutmeg1 grated2 four cupfuls of vinegar4 ,boil all together till thoroughly cooked 7about three hours71 stirring frequently4 ,bottle while hot4 ,tomato ,ketchup1 ,no1 #b4 ,skin the tomatoes1 and cook them well4 ,press them through a sieve1 and to each five pints add three pints of good cider vinegar4 ,boil slowly a long while 7about two hours71 until it begins to thicken2 then add one table-spoonful of ground clove1 one of allspice1 one of cinnamon and one of pepper1 and three grated nutmegs4 ,boil until very thick 7between six and eight hours71 and add two table-spoonfuls of fine salt4 ,when thoroughly cold1 bottle1 cork and seal it4 ,barberry ,ketchup4 ,three quarts of barberries1 stewed and strained2 four quarts of cranberries1 one cupful of raisins1 a large quince and four small onions1 all stewed with a quart of water1 and strained4 ,mix these ingredients with the barberries1 and add half a cupful of vinegar1 three-fourths of a cupful of salt1 two cupfuls of sugar1 one dessert- spoonful of ground dove and one of ground allspice1 two table- spoonfuls of black pepper1 two of celery seed1 and one of ground mustard1 one tea-spoonful of cayenne1 one of cinnamon and one of ginger1 and a nutmeg4 ,let the whole boil one minute4 ,if too thick1 add vinegar or water4 ,with the quantities given1 about three quarts of ketchup can be made4 ,,potting4 ,for potting1 one should have small stone or earthen jars1 a little larger at the top than at the bottom1 so that the meat may be taken out whole1 and then cut in thin slices4 ,all kinds of cooked meats and fish can be potted4 ,the meat must1 of course1 be well cooked and tender1 so that it can be readily pounded to a paste4 ,of the fish1 salmon and halibut are the best for potting4 ,when the potted meat or fish is to be served1 scrape off all the butter1 run a knife between the meat and the jar1 and1 when the meat is loosened1 turn it out on a dish4 ,cut it in thin slices1 and garnish with parsley2 or1 serve it whole1 and slice it at the table4 ,the butter that covered meats can be used for basting roasted meats1 and that which covered fish can be used for basting baking fish4 ,beef4 ,three pounds of the upper part of the round of beef1 half a cupful of butter1 one table-spoonful of salt1 one-fourth of a teaspoonful of pepper1 a speck of cayenne1 one-eighth of a teaspoonful of mace1 the same quantity of clove1 a bouquet of sweet herbs1 three table- spoonfuls of water4 ,cut the meat in small pieces and put it in a jar with the water1 herbs and seasoning4 ,mix one cupful of flour with water enough to make a stiff paste4 ,cover the mouth of the jar with paper1 and spread over this the paste4 ,place the jar in a pan of hot water and put in a moderate oven for five hours4 ,take up and remove the cover and herbs4 ,pound the meat to a paste1 add half of the butter to it1 and when thoroughly mixed1 pack solidly in small jars4 ,melt the remainder of the butter and pour it over the meat4 ,paste paper over the jars1 put on the covers1 and set away in a cool1 dry place4 ,veal may be potted in the same manner1 omitting the clove4 ,chicken4 ,one quart of cold roasted chicken1 one cupful of cold boiled ham1 four table-spoonfuls of butter1 a speck of cayenne1 a slight grating of nutmeg1 and two teaspoonfuls of salt4 ,free the chicken of skin and bones4 ,cut it and the ham in fine pieces4 ,chop1 and pound to a paste4 ,add the butter and seasoning1 and pack solidly in small stone pots4 ,cover these1 and place them in a pan of hot water1 which put in a moderate oven for one hour4 ,when the meat is cold1 cover with melted butter1 and put away in a cool1 dry place4 ,tongue4 ,pound cold boiled tongue to a paste1 and season with salt1 pepper and a speck of cayenne4 ,to each pint of the paste add one table-spoonful of butter and one teaspoonful of mixed mustard4 ,pack closely in little stone jars4 ,place these in a moderate oven in a pan of hot water4 ,cook half an hour4 ,when cool1 cover the tongue with melted butter4 ,cover1 and put away4 ,ham4 ,cut all the meat1 fat and lean1 from the remains of a boiled ham1 being careful not to mix with it either the outside pieces or the gristle4 ,chop very fine1 and pound to a paste with the vegetable masher4 ,to each pint of the paste add one teaspoonful of mixed mustard and a speck of cayenne1 and1 if there was not much fat on the meat1 one table-spoonful of butter1 ,pack this smoothly in small earthen jars4 ,paste paper over these1 and put on the covers4 ,place the pots in a baking pan1 which1 when in the oven1 should be filled with hot water4 ,bake slowly two hours4 ,cool with1 the covers on4 ,when cold1 take off the covers and pour melted butter over the meat4 ,cover again1 and set away in a cool place4 ,the ham will keep for months4 ,it is a nice relish for tea1 and makes delicious sandwiches4 ,marbled ,veal4 ,trim all the roots and tough parts from a boiled pickled tongue1 which chop and pound to a paste4 ,have two quarts of cold roasted or boiled veal chopped and pounded to a paste4 ,mix two table-spoonfuls of butter and a speck of cayenne with the tongue1 and with the veal mix four table-spoonfuls of butter1 one of salt1 one-fourth of a teaspoonful of pepper and a speck of mace4 ,butter a deep earthen dish4 ,put a layer of the veal in it and pack down solidly2 then put spoonfuls of the tongue here and there on the veal1 and fill in the spaces with veal4 ,continue this until all the meat has been used1 and pack very solidly4 ,cover the dish1 and place it in the oven in a pan of water4 ,cook one hour4 ,when cold1 pour melted butter over it4 ,cover1 and set away4 ,fish4 ,take any kind of cooked fish and free it of skin and bones4 ,to each quart of fish add one table-spoonful of essence of anchovy1 three of butter1 two teaspoonfuls of salt1 a little white pepper and a speck of cayenne4 ,pound the fish to a paste before adding the butter and anchovy4 ,when all the ingredients are thoroughly mixed1 pack the fish closely in little size jars4 ,place these in a pan of water and put in a moderate oven4 ,cook forty-five minutes4 ,when cold1 pour melted butter over the fish4 ,paste paper over the top1 and set way4 ,lobster4 ,prepare and pot lobster the same as fish4 ,if there is coral in the lobster1 pound it with the meat4 ,mackerel4 ,nine pounds of small mackerel 7about twenty-five in number71 one ounce of whole cloves1 one of pepper-corns1 one of whole allspice1 six teaspoonfuls of salt1 three pints of vinegar4 ,wash the mackerel and pack them in small1 deep earthen or stone pots4 ,three will be needed for the quantities given4 ,divide the spice into six parts4 ,put each portion in a small piece of muslin1 and tie4 ,sprinkle two teaspoonfuls of salt on the fish in each pot1 and put two of the little bags of spice in each pot4 ,cover the fish with the vinegar2 and if there should not be enough1 use more4 ,cover the pots with old plates1 and place in a moderate oven4 ,bake the fish four hours4 ,cool1 and put away in the pots in which they were baked4 ,they will keep five or six months4 ,where oil is liked1 half a cupful can be added to each pot with the vinegar4 ,any kind of small fish can be potted in this manner4 ,smelts4 ,six dozen smelts1 one pint of olive oil1 three pints of vinegar1 or enough to cover the smelts2 three table-spoonfuls of salt4 ,spice the same as potted mackerel1 and prepare and cook the same as mackerel4 ,more or less oil can be used4 ,smelts are almost as nice as sardines4 ,,breakfast ,,and ,,tea4 ,meat ,hash4 ,chop rather fine any kind of cold meat2 corned beef is1 however1 the best4 ,to each pint add one pint and a half of cold boiled potatoes1 chopped fine2 one table-spoonful of butter and one cupful of stock2 or1 if no stock is on hand1 two-thirds of a cupful of hot water4 ,season with salt and pepper to taste4 ,put the mixture in a frying-pan1 and stir over the fire for about eight minutes1 being careful not to burn4 ,spread smoothly4 ,cover the pan and set back where the hash will brown slowly4 ,it will take about half an hour4 ,when done1 fold it like an omelet and turn on to a hot dish4 ,garnish with points of toast and parsley4 ,serve hot4 ,if there are no cold potatoes1 the same quantity of hot mashed potatoes may be used4 ,vegetable ,hash4 ,chop1 not very fine1 the vegetables left from a boiled dinner1 and season them with salt and pepper4 ,to each quart of the chopped vegetables add half a cupful of stock and one table-spoonful of butter4 ,heat slowly in the frying-pan4 ,turn into a hot dish when done1 and serve immediately4 ,if vinegar is liked1 two or more table- spoonfuls of it can be stirred into the hash while it is heating4 ,breaded ,sausages4 ,wipe the sausages dry4 ,dip them in beaten egg and bread crumbs4 ,put them in the frying-basket and plunge into boiling fat4 ,cook ten minutes4 ,serve with a garnish of toasted bread and parsley4 ,meat ,fritters4 ,cut any kind of cold meat into dice4 ,season well with salt and pepper4 ,make a fritter batter4 ,take up some of it in a large spoon1 put a small spoonful of the meat in the centre1 cover with batter1 and slide gently into boiling fat4 ,cook about one minute4 ,drain on brown paper1 and serve on a hot dish4 ,lyonnaise ,tripe4 ,about one pound of cooked tripe1 cut in small pieces2 two table- spoonfuls of butter1 one of chopped onion1 one of vinegar1 salt1 pepper4 ,put the onion and butter in a frying-pan1 and when the onion turns yellow1 put in the tripe4 ,cook five minutes4 ,season with the salt1 pepper and vinegar4 ,serve on slices of toast4 ,meat and ,potato ,sandwiches4 ,any kind of cold meat1 cut in slices and seasoned with salt and pepper2 four large potatoes1 two eggs1 salt1 pepper1 one-forth of a cupful of boiling milk1 one table-spoonful of butter4 ,have the meat cut in thin slices and seasoned with salt and pepper4 ,pare1 boil and mash the potatoes4 ,add the milk1 butter1 salt1 pepper and one well- beaten egg4 ,cover the slices of meat on both sides with this preparation1 and dip in well-beaten egg4 ,put in the frying-basket and fry till a light brown4 ,serve on a hot dish4 ,minced ,veal and ,eggs4 ,one quart of cold veal1 chopped rather coarse2 one teaspoonful of lemon juice1 one cupful of stock or water1 two table-spoonfuls of butter1 one teaspoonful of flour1 salt1 pepper4 ,melt the butter in a frying-pan4 ,add the flour to it4 ,stir until smooth1 and add the stock and seasoning4 ,when it boils up1 add the chopped veal4 ,heat thoroughly1 and dish on slices of toast4 ,put a dropped egg in the centre of each slice1 and serve very hot4 ,mutton1 ,rchauff4 ,cut cold roasted or boiled mutton in slices about half an inch thick1 and cover both sides with sauce made in this way3 ,put two table- spoonfuls of butter in the frying-pan1 and when melted1 add one of flour4 ,stir until smooth4 ,add1 gradually1 one cupful of stock1 and two table-spoonfuls of glaze4 ,boil for one minute1 and stir in the yolks of two eggs4 ,season with salt1 pepper and one table-spoonful of lemon juice1 and remove from the fire at once4 ,season the mutton with salt and pepper1 and as soon as the sauce begins to cool1 dip both sides of the slices in it1 and roll them in fine bread crumbs4 ,beat one whole egg and the two whites together4 ,dip the sauced mutton in this and again in the crumbs4 ,fry in boiling fat for two minutes4 ,drain on brown paper1 and serve with either tomato1 ,tartare or ,hollandaise sauce4 ,any kind of cold meat can be served in this manner4 ,chicken ,in ,jelly4 ,a little cold chicken 7about one pint71 one cupful of water or stock1 one-fifth of a box of gelatine1 half a teaspoonful of curry powder1 salt1 pepper4 ,cut the meat from the bones of a chicken left from dinner4 ,put the bones on with water to cover1 and boil down to one cupful ,put the gelatine to soak in one-fourth of a cupful of cold water4 ,when the stock is reduced as much as is necessary1 strain and season4 ,add the curry and chicken4 ,season1 and simmer ten minutes2 then add the gelatine1 and stir on the table until it is dissolved4 ,turn all into a mould1 and set away to harden4 ,this makes a nice relish for tea or lunch4 ,if you have mushrooms1 omit the curry1 and cut four of them into dice4 ,stir into the mixture while cooking4 ,this dish can be varied by using the whites of hard-boiled eggs1 or bits of boiled ham4 ,to serve3 ,dip the mould in warm water1 and turn out on the dish4 ,garnish with parsley4 ,chicken ,cutlets4 ,season pieces of cold chicken or turkey with salt and pepper4 ,dip in melted butter2 let this cool on the meat1 and dip in beaten egg and in fine bread crumbs4 ,fry in butter till a delicate brown4 ,serve on slices of hot toast1 with either a white or curry sauce poured around4 ,pieces of cold veal make a nice dish1 if prepared in this manner4 ,broiled ,liver4 ,cut in slices and dip in melted butter1 and lightly in flour4 ,broil over a bright fire eight or ten minutes4 ,liver1 ,fried in ,crumbs4 ,season slices with salt and pepper4 ,dip in beaten egg and very fine cracker crumbs4 ,fry six minutes in boiling lard4 ,liver and ,bacon4 ,cut in slices1 season with salt and pepper1 and cut again into small squares4 ,place on a skewer pieces of liver and bacon1 alternating4 ,fry five minutes in boiling fat4 ,slip off of the skewer on to toasted bread1 and serve immediately4 ,liver1 ,saut4 ,cut the liver in thin slices4 ,season with salt and pepper4 ,heat together in a small frying-pan two table-spoonfuls of butter and a large one of flour4 ,lay in the liver1 and brown it on both sides4 ,add a teaspoonful of chopped parsley1 two table-spoonfuls of water and one of wine4 ,taste to see if salt enough4 ,boil up once1 and serve4 ,liver1 ,saut1 with ,piquant ,sauce4 ,cut the liver in slices about one-third of an inch thick1 and if beef liver1 let it stand in warm water ten minutes 7calves' livers will not need this74 ,drain dry1 and put in the frying-pan with enough beef or pork drippings to prevent its sticking1 and cook very slowly for eight minutes1 turning constantly4 ,take up on a hot dish and pour a piquant sauce over it4 ,serve immediately4 ,curry of ,liver4 ,cut the liver in small1 thin pieces1 and for every pound have four table-spoonfuls of butter1 two slices of onion1 two table-spoonfuls of flour1 a speck of cayenne1 salt1 pepper1 one teaspoonful of curry powder4 ,let the butter get hot2 then cook the liver in it slowly for four minutes4 ,add the flour and other ingredients4 ,cook two minutes1 and add1 slowly1 one cupful of stock4 ,let this boil up4 ,dish1 and serve4 ,chicken ,livers1 ,saut4 ,wash and wipe six livers4 ,put two table-spoonfuls of butter in the frying-pan1 and when hot1 add a large slice of onion1 which cook slowly ten minutes1 and then take out4 ,dredge the livers with salt1 pepper and flour1 and fry for ten minutes in the butter2 add one teaspoonful of flour1 and cook a minute longer4 ,pour in half a cupful of stock1 one tea-spoonful of lemon juice1 one of vinegar and one- fourth of a spoonful of sugar1 and boil up once4 ,serve with a garnish of toasted bread4 ,chicken ,livers and ,bacon4 ,cut the livers in pieces the size of a half dollar1 and have thin slices of bacon of the same size4 ,nearly fill a small wire skewer with these1 alternating4 ,place in the frying basket and plunge into boiling fat for about one minute4 ,serve on the skewers1 or on toast1 with thin slices of lemon for a garnish4 ,or1 the skewers can be rested on the sides of a narrow baking pan and placed in a hot oven for five minutes4 ,serve as before4 ,the livers of all other kinds of poultry can be cooked the same as chicken4 ,chicken ,livers in ,papillotes4 ,wash the livers and drop them into boiling water for one minute4 ,take them up2 and when drained1 split them4 ,for eight livers put two table- spoonfuls of butter in the frying-pan1 and when hot1 add one table- spoonful of flour4 ,stir until smooth2 then gradually add half a cupful of cold water4 ,stir into this two spoonfuls of glaze1 if you have it4 ,season with pepper and salt1 and stir into the sauce half a cupful of finely-chopped ham4 ,spread this mixture on the livers1 place them in papillotes the same as cutlets1 lay them in a pan1 and put in a slow oven for fifteen minutes4 ,have little squares of toast or of fried brown bread4 ,heap these in the centre of a hot dish1 and arrange the livers around them4 ,serve very hot4 ,stewed ,kidneys4 ,cut the kidneys in thin round slices4 ,cover them with cold water and let them stand half an hour2 then wash them clean1 and put them in a stew-pan with one quart of water or stock1 a clove1 two table- spoonfuls of onion juice1 and salt and pepper4 ,simmer two hours4 ,put one table-spoonful of butter in the frying-pan1 and when hot1 add one of flour4 ,stir until it is brown and smooth1 and add to the kidneys4 ,put a small bouquet of sweet herbs in the stew-pan1 and simmer half an hour longer4 ,taste to see if seasoned enough2 if not1 add more salt and pepper1 and1 if you like1 one table-spoonful of lemon juice4 ,take out the bouquet1 and serve4 ,this dish can be prepared any time in the day1 as it is quite as good warmed over as when first prepared4 ,kidneys1 ,saut4 ,skin1 wash and wipe the kidneys1 cut in thin1 round slices1 and season with salt and pepper4 ,put one table-spoonful of butter and half a table-spoonful of flour in the frying-pan1 and when hot1 put in the kidneys4 ,stir two minutes1 then add half a cupful of stock or water4 ,when the dish boils up1 add half a table-spoonful of lemon juice4 ,serve with a garnish of points of toast4 ,broiled ,kidneys4 ,skin1 wash1 wipe and split sheep's or lambs' kidneys4 ,run a small skewer through each1 to keep it open4 ,season with salt and pepper1 dip in melted butter and in flour1 place in the double broiler and cook six minutes over a bright fire4 ,serve on a hot dish4 ,kidneys la ,matre d',htel4 ,split and cut in two1 lengthwise1 lambs' or sheep's kidneys4 ,wash and wipe them4 ,season with salt and pepper1 and dip in melted butter and fine bread crumbs4 ,run a small skewer through each1 to keep it open4 ,put them in the double broiler and cook about six minutes over a bright fire4 ,serve on a hot dish with matre d'htel butter4 ,ham and ,eggs on ,toast4 ,chop fine the trimmings from cold boiled or roasted ham4 ,toast and butter slices of stale bread4 ,spread the ham on these1 and place in the oven for about three minutes4 ,beat six eggs with half a cupful of milk1 a little pepper and one teaspoonful of salt4 ,put this mixture in a sauce-pan with two table-spoonfuls of butter1 and stir over the fire until it begins to thicken4 ,take off1 and beat for a moment2 then spread on the ham and toast4 ,serve immediately4 ,ham ,croquettes4 ,one cupful of finely-chopped cooked ham1 one of bread crumbs1 two of hot mashed potatoes1 one large table-spoonful of butter1 three eggs1 a speck of cayenne4 ,beat the ham1 cayenne1 butter1 and two of the eggs into the potato4 ,let the mixture cool slightly1 and shape it like croquettes4 ,roll in the bread crumbs1 dip in beaten egg and again in crumbs1 put in the frying-basket and plunge into boiling fat4 ,cook two minutes4 ,drain1 and serve4 ,canapees4 ,after cutting the crust from a loaf of stale bread1 cut the loaf in very thin slices1 and toast to a delicate brown4 ,butter lightly1 and spread with any kind of potted meat or fish4 ,put two slices together1 and1 with a sharp knife1 cut them in long strips4 ,arrange these tastefully on a dish and serve at tea or evening parties4 ,sardines may be pounded to a paste and mixed with the yolks of hard-boiled eggs1 also pounded to a paste1 and used instead of potted meats4 ,in this case1 the slices of bread may be fried in salad oil4 ,welsh ,rare-,bit4 ,half a pound of cheese1 two eggs1 a speck of cayenne1 a table-spoonful of butter1 one teaspoonful of mustard1 half a teaspoonful of salt1 half a cupful of cream4 ,break the cheese in small pieces and put it and the other ingredients in a bright sauce-pan1 which put over boiling water4 ,stir until the cheese melts2 then spread the mixture on slices of crisp toast4 ,serve immediately4 ,a cupful of ale or beer can be used instead of the cream4 ,welsh1 ,rare-,bit1 ,no4 #b4 ,grate one pint of cheese4 ,sprinkle on it half a teaspoonful of mustard1 one-fourth of a teaspoonful of salt and a speck of cayenne4 ,heap this on slices of buttered toast4 ,put in the hot oven for a few moments1 and when the cheese begins to melt1 serve at once4 ,corn ,pie4 ,four ears of cold boiled corn1 two eggs1 one table-spoonful of butter1 one of flour1 half a cupful of milk1 half a teaspoonful of salt1 a little pepper4 ,cut the corn from the cobs4 ,mix the milk1 gradually1 with the flour4 ,beat the yolks and whites of the eggs separately1 and add them and the other ingredients to the flour and milk4 ,the butter should be melted4 ,bake twenty minutes in two squash pie plates4 ,this is a dish for breakfast4 ,hominy4 ,wash a cupful of hominy in two waters2 then stir it into one quart of boiling water1 with a teaspoonful of salt1 and boil from thirty to sixty minutes4 ,the latter time is the better4 ,be careful that the hominy does not burn4 ,it can be used more than oatmeal1 as it is good with any kind of meat4 ,it is appropriate for any meal1 and is nice eaten warm or cold with milk4 ,oatmeal4 ,oatmeal1 ,indian meal and hominy an require two things for perfection-- plenty of water when put on to boil1 and a long time for boiling4 ,have about two quarts of boiling water in a large stew-pan1 and into it stir a cupful of oatmeal1 which has been wet with cold water4 ,boil one hour1 stirring often1 and then add half a spoonful of salt1 and boil an hour longer4 ,if it should get too stiff1 add more boiling water2 or1 if too thin1 boil a little longer4 ,you cannot boil too much4 ,the only trouble in cooking oatmeal is that it takes a long time1 but surely this should not stand in the way when it is so much better for having the extra time4 ,if there is not an abundance of water at first the oatmeal will not be very good1 no matter how much maybe added during the cooking4 ,cracked wheat is cooked in the same way4 ,strawberry ,short-,cake4 ,one pint of flour1 measured before sifting2 one teaspoonful of cream of tartar1 half a teaspoonful of soda1 one-fourth of a teaspoonful of salt1 two table-spoonfuls of sugar1 four of butter1 one tea-cupful of milk4 ,mix the other dry ingredients with the flour1 and rub through a sieve4 ,rub the butter into the mixture1 and add the milk4 ,butter two tin squash-pie plates4 ,spread the mixture in them1 and bake in a quick oven from eighteen to twenty minutes4 ,mash one quart of strawberries with three-fourths of a cupful of sugar4 ,when the cakes are taken from the oven1 split and butter them1 and put half of the strawberries and sugar in each cake4 ,serve immediately4 ,sweet ,strawberry ,short-,cake4 ,three eggs1 one cupful of sugar1 two of flour1 one table-spoonful of butter1 one scant teaspoonful of cream of tartar1 a small half teaspoonful of soda4 ,beat the butter and sugar together4 ,add the eggs1 well beaten4 ,mix the soda and cream of tartar with the flour1 and rub through a sieve4 ,stir into the beaten egg and sugar4 ,bake in deep tin plates4 ,four can be filled with the quantities given4 ,have three pints of strawberries mixed with a cupful of sugar4 ,spread a layer of strawberries on one of the cakes1 lay a second cake over this1 and cover with berries4 ,or1 a mringue1 made with the white of an egg and a table-spoonful of powdered sugar1 may be spread over the top layer of strawberries1 ,,muffins ,,and ,,cakes4 ,english ,muffins4 ,one quart of flour1 one teaspoonful of salt1 one-third of a cake of compressed yeast1 or one-third of a cupful of liquid yeast2 one cupful and a half of water4 ,have the water blood warm4 ,dissolve the yeast in one-third of a cupful of cold water4 ,add it and the salt to the warm water1 and gradually stir into the flour4 ,beat the dough thoroughly2 cover1 and let it rise in a warm place until it is spongy 7about five hours74 ,sprinkle the bread board with flour4 ,shape the dough into balls about twice the size of an egg1 and drop them on the floured board4 ,when all the dough has been shaped1 roll the balls into cakes about one-third of an inch thick4 ,lay these on a warm griddle1 which has been lightly greased1 and put the griddle on the back of the stove1 where there is not much heat4 ,when the cakes have risen a little1 draw the griddle forward and cook them slowly1 turning often1 to keep the flat shape4 ,it will take about twenty minutes for them to rise on the griddle1 and fifteen to cook4 ,tear them apart1 butter them1 and serve4 ,muffins1 ,no4 #a4 ,one quart of flour1 two cupfuls of milk1 half a cupful of sugar1 two eggs1 two teaspoonfuls of cream of tartar1 one of soda1 half a teaspoonful of salt1 butter the size of an egg4 ,mix the other dry ingredients with the flour1 and rub through a sieve4 ,melt the butter with four table-spoonfuls of boiling water4 ,beat the eggs light1 and add the milk4 ,stir into the flour1 and add the butter4 ,beat thoroughly4 ,bake in buttered muffin pans from twenty-five to thirty minutes1 in a quick oven4 ,muffins1 ,no4 #b4 ,one cupful of milk1 one of flour1 one teaspoonful of sugar1 a scant half teaspoonful of salt1 two eggs4 ,beat the eggs light1 and add the milk1 salt and sugar4 ,pour gradually on the flour4 ,beat till light and smooth4 ,pour into buttered muffin pans and bake in a hot oven for twenty minutes4 ,raised ,muffins4 ,one pint of warm milk1 half a cake of compressed yeast1 or half a cupful of liquid yeast2 one quart of flour1 one table-spoonful of butter4 ,beat two eggs well1 and add them and the salt1 butter and yeast to the milk4 ,stir gradually into the flour4 ,beat until the batter is light and smooth4 ,let it rise four hours in a warm place4 ,fill buttered muffin pans two-thirds to the top with the batter1 and let them stand until the batter has risen to the brim4 ,bake half an hour4 ,graham ,muffins4 ,into a bowl put one and a half pints of ,graham1 half a cupful of sugar1 and a teaspoonful of salt4 ,into a sieve put half a pint of flour1 a teaspoonful of saleratus and two of cream of tartar4 ,mix thoroughly with the flour1 and sift on to the material in the bowl4 ,mix all thoroughly while dry1 and add two well-beaten eggs and a pint of milk4 ,fill muffin cups about two-thirds to the top1 and bake in a quick oven4 ,raised ,graham ,muffins4 ,these are made the same as ,graham bread4 ,fill tin muffin pans two- thirds to the brim and let the mixture rise to the top4 ,this will take an hour4 ,bake in a rather quick oven for twenty minutes4 ,corn ,muffins4 ,one pint of flour1 one of ,indian meal1 one-third of a cupful of sugar1 one teaspoonful of soda1 two of cream of tartar1 two eggs1 a pint of milk1 one table-spoonful of melted butter4 ,mix the dry ingredients together1 and sift them4 ,beat the eggs light1 add the milk to them1 and stir into the dry ingredients4 ,bake twenty minutes in buttered muffin pans4 ,two dozen muffins can be made with the quantities given4 ,fried ,indian ,muffins4 ,one pint of ,indian meal1 one pint of boiling water1 two eggs1 one teaspoonful of salt1 one table-spoonful of sugar1 one heaping table-spoonful of flour4 ,pour the boiling water gradually on the meal1 salt and sugar4 ,beat thoroughly1 and set away in a cool place4 ,in the morning add the eggs1 well beaten1 and the flour4 ,dip a table-spoon in cold milk1 fill it with batter1 and drop this into boiling fat ,cook ten minutes4 ,corn ,cake4 ,one quart of milk1 one pint of ,indian meal1 two eggs1 one teaspoonful of salt1 butter the size of an ,english walnut4 ,let the milk come to a boil1 and gradually pour it on the meal ,add the butter and salt1 and beat well1 and set away in a cool place4 ,do this at night4 ,in the morning beat thoroughly4 ,beat the eggs well1 and add them4 ,pour the mixture into buttered deep earthen plates4 ,bake from twenty to thirty minutes4 ,success depends upon a good1 beating of the cake in the morning4 ,corn ,cake1 ,no4 #b4 ,two tea-cupfuls of corn meal1 one of flour1 three of sour milk1 two eggs1 one table-spoonful of sugar1 or of molasses1 if you prefer2 one teaspoonful of soda1 one of salt4 ,mix together the sugar1 salt1 meal and flour4 ,beat the eggs light4 ,dissolve the soda in two table- spoonfuls of boiling water1 and pour into the sour milk4 ,stir well1 and add to the other mixed ingredients4 ,add the eggs1 and mix thoroughly4 ,pour into buttered tins to the depth of about an inch and a half4 ,bake twenty-five minutes in a quick oven4 ,raised ,corn ,cake4 ,one pint of ,indian meal1 one pint and a half of boiling milk or water1 one table-spoonful of sugar1 two of butter1 an egg1 one teaspoonful of salt1 one-fourth of a cake of compressed yeast or one-fourth of a cupful of liquid yeast4 ,pour the boiling milk1 gradually1 on the meal2 then add the salt1 sugar and butter1 and beat well4 ,set away to cool4 ,when blood warm1 add the compressed yeast1 dissolved in two table- spoonfuls of cold water1 or the liquid yeast1 and the egg1 well beaten4 ,let the batter rise five hours4 ,turn into buttered pans to the depth of about two niches4 ,let it stand in a warm place for half an hour1 and then bake it from thirty-five to forty-five minutes4 ,thin ,corn ,cake4 ,one cupful of ,indian meal1 one-fourth of a teaspoonful of salt1 butter the size of an egg1 one cupful and a half of boiling water1 one teaspoonful of sugar4 ,pour the boiling water on the meal1 sugar and salt4 ,beat thoroughly4 ,add the butter1 and1 when well mixed1 spread very thin on buttered tin sheets4 ,bake slowly for about twenty minutes4 ,rye ,muffins4 ,one pint of rye meal1 not flour2 one pint of wheat flour1 one pint of milk1 half a cupful of sugar1 one teaspoonful of salt1 one of soda1 two of cream of tartar and two eggs4 ,put the meal in a mixing bowl4 ,put the flour and other ingredients in a sieve1 and mix thoroughly1 and sift4 ,beat the eggs light4 ,add the milk to them and pour on the dry ingredients4 ,beat well4 ,butter the muffin tins and bake twenty minutes is a quick oven4 ,the quantities given will make twenty-four muffins4 ,to make a less quantity1 divide the dry mixture after it is prepared 7it can be used whenever it may be wanted if it is kept dry72 then halve the other ingredients4 ,fried ,rye ,muffin4 ,one cupful and a half of rye meal1 one cupful and a half of flour1 one cupful of milk1 two eggs1 one teaspoonful of soda1 two of cream of tartar1 two generous table-spoonfuls of sugar1 half a teaspoonful of salt4 ,put the meal in a large bowl4 ,put the flour1 cream of tartar1 soda1 sugar and salt in the sieve1 and rub through on to the meal4 ,beat the eggs well1 add the milk to them1 and stir into the dry ingredients4 ,fry the same as ,indian muffins4 ,rice ,muffins4 ,one pint of milk1 one quart of flour1 one pint of boiled rice1 three eggs1 two table-spoonfuls of sugar1 one teaspoonful of salt1 one of soda1 two of cream of tartar4 ,mix the sugar1 salt1 soda and cream of tartar with the flour1 and rub through a sieve4 ,beat the eggs and add to the milk4 ,stir gradually into the flour4 ,when a smooth1 light paste1 add the rice4 ,beat thoroughly4 ,bake thirty-five minutes in buttered pans4 ,three dozen muffins can be made from the quantities given4 ,raised ,rice ,muffins4 ,one pint of warm milk1 two cupfuls of warm boiled rice1 one quart of bread flour1 one teaspoonful of salt1 two table-spoonfuls of butter1 one-third of a cake of compressed yeast4 ,mix the butter1 rice and milk together4 ,pour the mixture on the flour1 and beat till a light batter is formed4 ,mix the yeast with four table-spoonfuls of cold water1 and add it and the salt to the batter1 which let rise over night in a cool place4 ,in the morning fill buttered muffin pans two-thirds to the top1 and set them in a warm place till the batter has so risen as to fill the tins4 ,bake thirty-five minutes4 ,one-third of a cupful of liquid yeast may be substituted for the compressed yeast4 ,hominy ,muffins4 ,a pint of milk1 a quart of ,haxall flour1 one teaspoonful of salt1 two table-spoonfuls of butter1 one-third of a cake of compressed yeast1 or one-third of a cupful of liquid yeast2 half a cupful of hominy1 measured before cooking4 ,wash the hominy1 and add a pint of boiling water4 ,boil one hour1 stirring often4 ,then add the milk1 salt1 yeast and butter4 ,pour this1 gradually1 on the flour1 beating well4 ,let it rise over night ,in the morning put in buttered muffin pans and let rise from half to three-quarters of an hour4 ,bake thirty-five minutes4 ,the muffins may be put to rise in the morning for tea4 ,gems4 ,one pint of flour1 one of milk1 an egg1 half a teaspoonful of salt4 ,beat the egg until light1 add the milk and salt to it1 and beat1 gradually1 into the flour4 ,bake twenty minutes in hot gem pans4 ,a dozen cakes can be made with the quantities given4 ,hominy ,drop-,cakes4 ,one pint of fresh boiled hominy 7or1 cold hominy may be used2 if the latter1 break into grains1 as lightly as possible1 with a fork1 and heat in a farina kettle without adding water71 one table-spoonful of water1 two eggs--whites and yolks beaten separately4 ,stir the yolks into the hominy first1 then the whites1 and a teaspoonful of salt1 if the hominy has not been salted in cooking2 or1 if it has1 use half a teaspoonful4 ,drop1 in table-spoonfuls1 on well-buttered tin sheets1 and bake to a good brown in a quick oven4 ,squash ,biscuit4 ,one cupful and a half of sifted squash1 half a cupful of sugar1 half a cake of compressed yeast1 or half a cupful of liquid yeast2 one cupful of milk1 half a teaspoonful of salt1 four table-spoonfuls of butter1 five cupfuls of flour4 ,dissolve the yeast in a scant half cupful of cold water4 ,mix it and the milk1 butter1 sugar1 salt and squash together1 and stir into the flour4 ,knead well1 and let it rise over night ,in the morning shape into biscuit4 ,let these rise an hour and a half1 and bake them half an hour4 ,sally ,lunn4 ,one quart of flour1 one generous pint of milk1 two table-spoonfuls of sugar1 two eggs1 three table-spoonfuls of butter1 one teaspoonful of salt1 half a cake of compressed yeast4 ,have the milk blood warm1 and add the butter1 melted2 the eggs1 well beaten2 and the yeast1 dissolved in three table-spoonfuls of cold water4 ,pour1 gradually1 on the flour1 and beat into a smooth batter2 then add the salt and sugar4 ,butter baking pans1 and pour in the batter to the depth of about two inches4 ,let it rise two hours in a warm place4 ,bake half an hour4 ,snow ,pancakes4 ,half a pint of milk1 an egg1 an apple1 pared1 quartered1 and chopped very fine2 a cupful and a half of flour1 one-fourth of a teaspoonful of salt1 a bowl of snow4 ,beat the egg light1 and add the milk to it4 ,pour gradually on the flour1 and beat until smooth and light ,add the apple and salt1 and at the last moment the snow4 ,drop by spoonfuls into boiling fat1 and cook until a rich brown4 ,waffles4 ,one pint of sifted flour1 milk enough to make a thin batter 7about two-thirds of a pint71 two eggs1 beaten very light2 a table-spoonful of melted butter1 and a little salt4 ,gradually mix the milk with the flour until there is a smooth paste2 then add the salt and butter1 and lastly the eggs4 ,have waffle irons about as hot as a griddle for cakes1 and butter them well1 or grease with pork as you would a griddle4 ,pour in enough of the batter to cover an iron1 and put the other side gently down upon it4 ,keep over the fire about half a minute2 then turn over1 and let the other side remain to the fire the same time4 ,remove1 and place the waffles where they will keep warm until enough are cooked to serve4 ,many people butter the waffles as they place them on the dish1 and others add sugar4 ,this is very well if known to be to the taste of the family1 but it is always safe to let each suit himself at the table4 ,waffles1 ,no4 #b4 ,one pint of milk1 two eggs1 two table-spoonfuls of butter1 one teaspoonful of cream of tartar1 half a teaspoonful of soda1 one scant pint and a half of flour4 ,mix the other dry ingredients with the flour1 and rub through a sieve4 ,beat the eggs very light4 ,add the milk and the butter1 which should be melted with two table-spoonfuls of boiling water4 ,stir into the flour4 ,raised ,waffles4 ,one pint of milk1 one pint and a half of flour1 an egg1 a teaspoonful of salt1 one-fourth of a yeast cake1 or one-fourth of a cupful of liquid yeast4 ,dissolve the yeast in two table-spoonfuls of cold water4 ,have the milk blood warm1 and add to it the yeast1 salt and the egg1 well beaten4 ,stir gradually into the flour4 ,cover1 and let it rise four hours4 ,cook as usual4 ,indian ,waffles4 ,half a cupful of ,indian meal1 two cupfuls of boiling milk1 two eggs1 one generous cupful of flour1 one table-spoonful of butter1 half a teaspoonful of baking powder1 half a teaspoonful of salt4 ,pour the boiling milk on the meal and butter4 ,beat well1 and set away to cool4 ,mix the other dry ingredients with1 the flour1 and sift4 ,beat the eggs1 and add them and the flour to the cold mixture4 ,rice ,waffles4 ,stir two cupfuls of boiled rice into the mixture for waffles1 ,no4 #b4 ,hominy waffles can be made in the same way4 ,flannel ,cakes4 ,one cupful of ,indian meal1 two of flour1 three of boiling milk1 one- fourth of a yeast cake1 or one-fourth of a cupful of liquid yeast2 one teaspoonful of salt1 one table-spoonful of sugar1 two of butter4 ,have the milk boiling1 and pour it on the meal and butter4 ,when cool1 add the flour1 salt1 sugar and the yeast1 which has been dissolved in four table-spoonfuls of cold water4 ,let the mixture rise over night4 ,fry like griddle-cakes4 ,graham ,griddle-,cakes4 ,two cupfuls of ,graham1 one of flour1 two and a half of milk1 one table-spoonful of sugar1 one teaspoonful of salt1 one of cream of tartar1 half a teaspoonful of soda1 two eggs4 ,let half the milk come to a boil4 ,pour it on the ,graham1 and stir until perfectly smooth2 then add the cold milk1 and set away to cool4 ,mix the other dry ingredients with the flour1 and rub through a sieve4 ,add with the eggs1 well beaten1 to the ,graham and milk4 ,rye griddle-cakes are made the same way4 ,squash ,griddle-,cakes4 ,one pint of flour1 nearly a pint of milk1 two eggs1 one tea-spoonful of cream of tartar1 half as much soda1 four table-spoonfuls of sugar1 one teaspoonful of salt1 two cupfuls of sifted squash4 ,mix the flour with the other dry ingredients1 and rub through a sieve4 ,beat the eggs well1 add them and the milk to the squash1 and pour on the flour4 ,beat till smooth and light4 ,this gives a thin batter4 ,if the cakes are liked thick a little more flour may be used4 ,fry as usual4 ,indian ,griddle-,oakes4 ,one cupful of ,indian meal1 one of flour1 three of boiling milk1 two eggs1 one teaspoonful of salt1 one of cream of tartar1 half a teaspoonful of soda1 two table-spoonfuls of sugar4 ,have the milk boiling1 and1 gradually1 pour it on the meal4 ,put the other dry ingredients with the flour1 and rub through a sieve4 ,when the scalded meal is cool1 add to it the flour and the eggs1 well beaten4 ,hominy ,griddle-,cakes4 ,to a pint of warm boiled hominy add a pint of milk or water and a pint of flour4 ,beat two or three eggs and stir into the batter with a little salt ,fry as any other griddle-cakes4 ,they are delicious4 ,,eggs4 ,omelets4 ,there is no better form in which to serve eggs than as an omelet1 but so few people make a good omelet that that is one of the last things the inexperienced housekeeper or cook will attempt4 ,yet the making is a simple operation1 the cause of failure usually being that the pan for cooking is not hot enough1 and too much egg is put in at one time4 ,when there is too much egg in the pan1 one part will be cooked hard before the other is heated through4 ,a pan measuring eight inches in diameter will cook an omelet made with four eggs2 if more eggs are used1 a larger pan is necessary4 ,plain ,omelet4 ,four eggs1 one teaspoonful of salt1 two table-spoonfuls of milk1 one table-spoonful of butter4 ,beat the eggs with a ,dover1 or any other good egg beater1 and add the salt and milk4 ,have the pan very hot4 ,put in the spoonful of butter and pour in the beaten egg4 ,shake vigorously on the hottest part of the stove until the egg begins to thicken2 then let it stand a few seconds to brown4 ,run the knife between the sides of the omelet and the pan1 fold1 and turn on a hot dish4 ,serve without delay4 ,quaker ,omelet4 ,a ,quaker omelet is a handsome and sure dish when care is taken in the preparation4 ,three eggs1 half a cupful of milk1 one and a half table- spoonfuls of corn-starch1 one tea-spoonful of salt1 one table- spoonful of butter4 ,put the omelet pan1 and a cover that will fit closely1 on to heat4 ,beat well together the yolks of the eggs1 the corn-starch and the salt4 ,beat the whites to a stiff froth4 ,add to the well-beaten yolks and corn-starch4 ,stir all together very thoroughly1 and add the milk4 ,put the butter in the hot pan4 ,when melted1 pour in the mixture4 ,cover1 and place on the stove where it will brown1 but not burn4 ,cook about seven minutes4 ,fold1 turn on a hot dish1 and serve with cream sauce poured around it4 ,if the yolks and corn-starch are thoroughly beaten1 and if1 when the stiff whites are added1 they are well mixed1 and the pan and cover are very hot1 there can hardly be failure4 ,cheese ,omelet4 ,make the same as plain omelet1 and as soon as it begins to thicken1 sprinkle in three table-spoonfuls of grated cheese4 ,ham ,omelet4 ,the same as plain omelet1 and add three tablespoonfuls of cooked ham1 chopped rather fine1 as soon as it begins to thicken4 ,chicken ,omelet4 ,the same as plain omelet1 and1 just before folding1 add one cupful of cooked chicken1 cut rather fine1 and warmed in cream sauce4 ,jelly ,omelet4 ,a jelly omelet is made like the others1 and1 just before folding1 spread with any kind of jelly 7currant or grape is the best1 however74 ,fold quickly1 and serve4 ,savory ,omelet4 ,this is made like a plain omelet1 with the addition of salt and one table-spoonful of chopped parsley4 ,a little grated onion may be used also1 if you like it4 ,fish ,omelet4 ,boil a shad roe twenty minutes in salt and water4 ,chop it fine1 and add to it a cupful of any kind of cold fish1 broken fine4 ,season with salt and pepper1 and warm in a cupful of cream sauce4 ,make a plain omelet with six eggs4 ,when ready to fold1 spread the prepared fish on it4 ,roll up1 dish1 and serve immediately4 ,corn ,omelet4 ,one pint of cold boiled corn1 four eggs1 half a cupful of milk1 one teaspoonful and a half of salt1 a little pepper1 three table-spoonfuls of butter4 ,beat the eggs1 and add to them the salt1 pepper1 milk and corn4 ,fry like a plain omelet4 ,baked ,omelet4 ,one pint and a half of milk1 four eggs1 one table-spoonful of flour1 one of butter1 one teaspoonful of salt4 ,let the milk come to a boil4 ,mix the butter and flour together4 ,pour the boiling milk on the mixture1 which then cook five minutes1 stirring all the while4 ,put away to cool4 ,when cooled1 add the salt and the eggs1 the yolks and whites having been beaten separately4 ,pour into a buttered dish1 and bake twenty minutes in a quick oven4 ,serve at once4 ,the dish should hold a little more than a quart4 ,dropped ,eggs1 ,have one quart of boiling water and one table-spoonful of salt in a frying-pan4 ,break the eggs1 one by one1 into a saucer1 and slide carefully into the salted water4 ,cook until the white is firm1 and lift out with a griddle-cake turner and place on toasted bread4 ,serve immediately4 ,scrambled ,eggs4 ,four eggs1 one table-spoonful of butter1 half a teaspoonful of salt4 ,beat the eggs1 and add the salt to them4 ,melt the butter in a sauce- pan4 ,turn in the beaten eggs1 stir quickly over a hot fire for one minute1 and serve4 ,poached ,eggs4 ,two eggs1 two table-spoonfuls of milk1 half a teaspoonful of salt1 half a teaspoonful of butter4 ,beat the eggs1 and add the salt and milk4 ,put the butter in a small sauce-pan1 and when it melts1 add the eggs4 ,stir over the fire until the mixture thickens1 being careful not to let it cook hard4 ,about two minutes will cook it4 ,the eggs1 when done1 should be soft and creamy4 ,serve immediately4 ,soft-boiled ,eggs4 ,place the eggs in a warm saucepan1 and cover with boiling water4 ,let them stand where they will keep hot1 but not boil1 for ten minutes4 ,this method will cook both whites and yolks4 ,soft-boiled ,eggs1 ,no4 #b4 ,put the eggs in boiling water1 and boil three minutes and a half4 ,by this method the white of the egg is hardened so quickly that the heat does not penetrate to the yolk until the last minute1 and consequently the white is hard and the yolk hardly cooked enough4 ,the first method is1 therefore1 the more healthful4 ,hard-boiled ,eggs4 ,put the eggs in hot water to cover1 and boil twenty minutes4 ,ten minutes will boil them hard1 but they are not so digestible as when boiled twenty4 ,ten minutes makes the yolks hard and soggy2 twenty makes them light and mealy4 ,spanish ,eggs4 ,cook one cupful of rice thirty minutes in two quarts of boiling water1 to which has been added one table-spoonful of salt4 ,drain through a colander1 and add one table-spoonful of butter4 ,spread very lightly on a hot platter4 ,on the rice place six dropped eggs1 and serve4 ,eggs ,sur ,le ,plat4 ,little stone china dishes come expressly for this mode of serving eggs4 ,heat and butter the dish1 and break into it two eggs1 being careful not to break the yolks4 ,sprinkle lightly with salt and pepper1 and drop on them half a teaspoonful of butter1 broken in small pieces4 ,place in a moderately-hot oven until the white is set1 which will be in about five minutes4 ,there should be a dish for each person4 ,the flavor can be changed by sprinkling a little finely-chopped ham or parsley on the plate before putting in the eggs4 ,creamed ,eggs4 ,boil six eggs twenty minutes4 ,make one pint of cream sauce4 ,have six slices of toast on a hot dish4 ,put a layer of sauce on each one1 and then part of the whites of the eggs1 cut in thin strips2 and rub part of the yolks through a sieve on to the toast4 ,repeat this1 and finish with a third layer of sauce4 ,place in the oven for about three minutes4 ,garnish with parsley1 and serve4 ,stuffed ,eggs4 ,cut six hard-boiled eggs in two4 ,take out the yolks and mash them fine4 ,add two teaspoonfuls of butter1 one of cream1 two or three drops of onion juice1 and salt and pepper to taste4 ,mix all thoroughly4 ,fill the eggs from the mixture1 and put them together4 ,there will be a little filling left1 to which add a well-beaten egg4 ,cover the other eggs with this last preparation1 and roll in cracker crumbs4 ,fry in boiling lard till a light brown4 ,scotch ,eggs4 ,one cupful of cooked lean ham1 chopped very fine2 one-third of a cupful of stale bread crumbs1 one-third of a cupful of milk1 half a teaspoonful of mixed mustard1 cayenne enough to cover a silver five- cent piece1 one raw egg1 and six hard-boiled4 ,cook the bread and milk together until a smooth paste4 ,add to the ham1 and add the seasoning and raw egg4 ,mix thoroughly4 ,break the shells from the hard-boiled eggs1 and cover with this mixture4 ,put in a frying basket1 and plunge into boiling fat for two minutes4 ,these are nice for lunch1 tea1 or picnics4 ,eggs1 ,brouill4 ,six eggs1 half a cupful of milk1 or1 better still1 of cream2 two mushrooms1 one teaspoonful of salt1 a little pepper1 three table- spoonfuls of butter1 a slight grating of nutmeg4 ,cut the mushrooms into dice1 and fry them for one minute in one table-spoonful of the butter4 ,beat the eggs1 salt1 pepper1 and cream together1 and put them in a saucepan4 ,add the butter and mushrooms to these ingredients4 ,stir over a moderate heat until the mixture begins to thicken4 ,take from the fire and beat rapidly until the eggs become quite thick and creamy4 ,have slices of toast on a hot dish4 ,heap the mixture on these1 and garnish with points of toast4 ,serve immediately4 ,,economical ,,dishes4 ,calf's ,liver1 ,braised4 ,wash and wipe a calf's liver4 ,lard one side of it4 ,cover the bottom of the braising pan with slices of salt pork1 using about a quarter of a pound4 ,cut an onion and half a carrot in small pieces1 and spread over the pork4 ,lay the liver on this1 and dredge thickly with salt1 pepper and flour4 ,cover the pan1 and place where it will cook slowly for half an hour4 ,add a bouquet of sweet herbs and three pints of stock or water4 ,put the pan in a moderate oven and cook for two hours4 ,baste frequently with the gravy in the pan1 and salt1 pepper and flour4 ,about twenty minutes before the liver is done1 add one teaspoonful of vinegar and one of lemon juice4 ,strain the gravy over the liver when it is dished4 ,beef ,stew4 ,take the bones and hard1 tough parts left from a roast of beef4 ,remove all the meat from the bones1 and cut it in small pieces4 ,cut about a quarter of a pound of the fat of the meat in very small pieces4 ,put it in the stew-pan to fry4 ,when it begins to brown1 put in half a carrot1 one small turnip1 and two onions1 cut fine4 ,stir over the fire for ten minutes4 ,take out the fat and vegetables1 and put the bones in the bottom of the kettle4 ,add the meat and the cooked vegetables1 but not the fat4 ,dredge well with salt1 pepper1 and flour1 shaking in at least half a cupful of flour4 ,add three pints of water1 and simmer gently one hour2 then put in six potatoes1 pared and cut in slices4 ,simmer one hour longer4 ,taste to see if seasoned enough4 ,draw forward where it will boil more rapidly4 ,stir the stew1 and put in the dumplings4 ,cook just ten minutes4 ,the cover of the stew-pan must fit tightly4 ,there should be about two pounds of meat for this stew1 not counting the bones4 ,cold ,meat with ,pure of ,potato4 ,six good-sized potatoes1 one table-spoonful of butter1 one cupful of boiling milk1 salt and pepper to taste4 ,pare and boil the potatoes1 and mash light and fine4 ,add the butter1 seasoning and boiling milk4 ,beat up light1 and spread on a hot platter4 ,lay on this handsome slices of any kind of cold meat1 and on each slice put a table- spoonful of hot gravy4 ,put a little gravy around the dish1 and set in the oven for five minutes4 ,garnish with parsley1 and serve4 ,if there is no gravy left from the dinner of the day before1 make a pint in the following manner3 ,put a quart of water with some of the hard pieces and bones of the meat1 and boil down to one pint4 ,put one table- spoonful of butter in a frying-pan1 and1 when hot1 add one table- spoonful of flour4 ,stir until dark brown1 and strain the broth on this4 ,season with salt1 pepper and1 if you please1 one spoonful of ,halford sauce4 ,shepherds' ,pie4 ,one quart of any kind of cold meat1 eight large potatoes1 one small onion1 one cupful of boiling milk1 salt1 pepper1 and nearly a pint of gravy or stock1 thickened with one table-spoonful of flour4 ,season the meat and put in a deep earthen dish4 ,grate the onion into the gravy1 and pour over the meat4 ,pare1 boil and mash the potatoes4 ,add the salt1 pepper and milk and one table-spoonful of butter4 ,cover the pie with this1 and bake gently half an hour4 ,shepherds' ,pie1 ,no4 #b4 ,cut into dice one quart of any kind of cold meat4 ,mince very fine two table-spoonfuls of salt pork1 and add to the meat4 ,pare and cut into dice four large uncooked potatoes2 grate or chop fine one onion2 chop fine one table-spoonful of parsley4 ,mix1 and season well with salt and pepper1 and add a large cupful of water4 ,put in a deep earthen dish4 ,make a paste with four potatoes1 two table-spoonfuls of butter1 a large cupful of boiling milk and a pint of flour4 ,pare1 boil and mash the potatoes2 then add butter1 salt and milk4 ,when all is very light1 beat in the flour1 gradually4 ,sprinkle the board with flour1 and roll the paste a little larger than the dish4 ,make a hole in the centre1 to let out the air4 ,cover the dish with the paste1 being careful to have the edge come inside the dish4 ,bake gently one hour4 ,escaloped ,meat4 ,chop the meat rather coarse4 ,season with salt and pepper4 ,for one pint of meat use half a cupful of gravy and a heaping cupful of bread crumbs4 ,put a layer of the meat in an escalop dish1 then gravy1 then a thin layer of crumbs2 and continue this until the dish is full4 ,the last layer should be a thick one of crumbs4 ,cook in a hot oven from fifteen to twenty minutes4 ,all kinds of cold meat can be escaloped1 but beef is so dry that it is not so good as mutton1 veal1 etc1 ,curry of ,cold ,meat4 ,three table-spoonfuls of butter1 three teaspoonfuls of flour1 one onion1 one teaspoonful of curry powder1 salt1 pepper1 one generous pint of stock or water1 about two pounds of any kind of cold meat1 cut in thin slices4 ,put the butter in the frying-pan1 and1 when hot1 add the onion4 ,when the onion turns yellow1 add the flour and curry powder4 ,stir two minutes1 add the stock or water1 simmer five minutes1 and strain on the meat4 ,simmer all together for ten minutes4 ,serve with a border of rice or mashed potatoes4 ,barley ,stew4 ,about a quarter of a pound of cold roasted or broiled meat1 two onions1 four potatoes1 a quarter of a cupful of barley1 one table- spoonful of flour1 one quart of water1 and salt and pepper to taste4 ,cut the meat into dice2 wash the barley2 cut the onions very fine4 ,put all in a stew-pan1 and dredge with the flour1 half a table-spoonful of salt1 and one-eighth of a teaspoonful of pepper4 ,add the water1 and simmer two hours4 ,pare and slice the potatoes4 ,add them to the stew1 and simmer one hour longer4 ,taste to see if there is enough1 salt and pepper1 and if there is not1 add more4 ,dumplings4 ,one pint of flour1 measured before sifting2 half a teaspoonful of soda1 a teaspoonful of cream of tartar1 one of sugar1 half a teaspoonful of salt4 ,mix all thoroughly and run through the sieve4 ,wet with a small cupful of milk4 ,sprinkle a little flour on the board4 ,turn the dough 7which should have been stirred into a smooth ball with a spoon7 on it roll to the thickness of half an inch1 cut into small cakes1 and cook ten minutes4 ,by remembering that the soup should be boiling rapidly when the dumplings are put in2 that they should not sink too deep in it2 that they should boil just ten minutes2 that the cover should fit tightly1 so that the steam shall not escape2 and that the pot boils all the time1 so that the steam is kept up2 and by following the other directions1 success is insured4 ,,bread4 ,when you put the bread on the board1 pat it lightly4 ,do not press down1 but let all motions be as elastic as possible4 ,knead with the palm until the dough is a flat cake1 and then fold4 ,keep doing this until the dough is light and smooth and will not stick to the board or hands4 ,use as little flour as possible in kneading4 ,do not stop until you have fully finished1 for bread that has rested is not good4 ,milk can be used instead of water in mixing4 ,it should always be first scalded1 and then allowed to cool to blood heat4 ,one table-spoonful of lard or butter makes the bread tenderer when water is used4 ,in cold weather some kitchens grow cold very quickly after the fire is out4 ,in this case the bread should be made earlier in the evening1 and set in a warmer place 7about eighty or ninety degrees72 because if it begins to rise within the first two hours1 it will continue to rise1 unless the temperature falls to the freezing point4 ,the reason for letting the rolls rise longer than the loaves is that the former1 being smaller1 are penetrated by heat much more quickly than the loaves are1 and1 of course1 fermentation is stopped sooner2 therefore1 the rolls do not rise as much in the oven as the loaves4 ,rolls should be made into smooth little balls1 and should be placed in even rows in a shallow pan4 ,breakfast rolls1 are first made into little balls and then rolled between the hands until three inches long4 ,they are placed close together in even rows in the pan4 ,dinner and ,french rolls1 after being made into little balls1 are put on a well-floured board1 and a little1 well-floured rolling-pin1 two and a half inches in diameter1 is pressed nearly through their centre4 ,the rolls are to be so placed in pans as not to touch each other4 ,being so small1 and baking so quickly1 they have a sweet taste of the wheat4 ,the best-sized pan for loaves is made of block tin2 is eight and a half inches long1 four and a half wide1 and three deep4 ,those for wheat bread should be greased very slightly with either butter or lard4 ,for rye1 ,indian1 or ,graham1 they must be greased thoroughly1 as the dough clings more to the tins4 ,there are many kinds of bread that can be made readily and safely after once learning to make good common bread4 ,it is difficult to give exact rules for flour1 as it varies1 some kinds requiring much more water than others4 ,the new process flour has so much more starch1 and packs so much more closely than the old process1 that one-eighth less is required1 or one-eighth more of liquid2 but if the flour is weighed1 the same amount of water is taken for a pound of flour made by either process4 ,the best flour is always the cheapest for bread4 ,as there is no one article of food of so great importance for the health and happiness of the family as bread1 make it as nearly perfect as possible4 ,yeast4 ,put two quarts of water and two table-spoonfuls of hops on to boil4 ,pare and grate six large potatoes4 ,when the hops and water boil1 strain the water on the grated potatoes1 and stir well4 ,place on the stove and boil up once4 ,add half a cupful of sugar and one-fourth of a cupful of salt4 ,let the mixture get blood warm2 then add one cupful of yeast1 or one cake of compressed yeast1 and let it rise in a warm place five or six hours4 ,when well risen1 turn into a stone jug4 ,cork this tightly1 and set in a cool place4 ,as poor yeast is the chief cause of poor bread1 pains should be taken to make yeast properly and to keep it well4 ,it must never be allowed to stand in a warm room after it has risen1 and the jug in which it is kept should be carefully washed and scalded each time the yeast is renewed4 ,as much care must be taken with the stopper as with the jug4 ,when it is convenient to get fresh cakes of ,fleischmann's compressed yeast1 it will be much better and cheaper to use them than to make your own4 ,this yeast is wholly free of any injurious substance1 and with it good bread can always be made1 provided the flour is good and the rules are followed4 ,yeast ,bread1 ,no4 #a4 ,with these materials two loaves can be made3 ,two quarts of flour1 half a cupful of yeast1 nearly a pint and a half of water1 half a table- spoonful each of lard1 sugar1 and salt4 ,sift the flour into a bread- pan1 and1 after taking out a cupful for use in kneading1 add the salt1 sugar1 yeast1 and the water1 which must be about blood warm 7or1 say one hundred degrees1 if in cold weather1 and about eighty in the hot season74 ,beat well with a strong spoon4 ,when well mixed1 sprinkle a little flour on the board1 turn out the dough on this1 and knead from twenty to thirty minutes4 ,put back in the pan4 ,hold the lard in the hand long enough to have it very soft4 ,rub it over the dough4 ,cover closely1 that neither dust nor air can get in1 and set in a warm place4 ,it will rise in eight or nine hours4 ,in the morning shape into loaves or rolls4 ,if into loaves1 let these rise an hour where the temperature is between ninety and one hundred degrees2 if into rolls1 let these rise an hour and a half4 ,bake in an oven that will brown a teaspoonful of flour in five minutes4 7,the flour used for this test should be put on a bit of crockery1 as it will have a more even heat47 ,the loaves will need from forty-five to sixty minutes to bake1 but the rolls will be done in half an hour if placed close together in the pan2 and if ,french rolls are made1 they will bake in fifteen minutes4 ,as soon as baked1 the bread should be taken out of the pans and placed on a table where it can rest against something until cool4 ,it should then be put in a stone pot or tin box1 which has been thoroughly washed1 scalded and dried1 and be set away in a cool1 dry place4 ,yeast ,bread1 ,no4 #b4 ,one cupful of ,indian meal1 two quarts of flour1 one pint and a half of boiling water1 one table-spoonful of sugar1 one teaspoonful of salt1 half a cake of compressed yeast4 ,pour the boiling water on the ,indian meal4 ,stir well1 and set away to cool4 ,when blood warm1 add the yeast1 salt and sugar to it4 ,stir this mixture into the flour1 and proceed as for yeast bread1 ,no4 ,i4 ,bread ,made with ,dried ,yeast4 ,two quarts of flour1 one yeast-cake1 one generous pint of water1 blood warm2 one table-spoonful of sugar1 one of butter1 one teaspoonful of salt4 ,dissolve the yeast in the water1 and stir gradually into one pint of the flour4 ,set in a warm place for two hours4 ,it will then be risen to a sponge4 ,stir it into the remainder of the flour4 ,knead well1 and put in a warm place to rise4 ,it will rise in about five hours if the heat is about seventy-five or eighty degrees4 ,or1 it will rise during the night in a heat of sixty degrees4 ,in the morning treat like yeast bread1 ,no4 ,i4 ,sticks4 ,four cupfuls of flour1 one table-spoonful of sugar1 one-fourth of a cupful of butter1 one cupful of boiled milk1 the white of an egg1 one- fourth of a cake of compressed yeast1 one scant teaspoonful of salt4 ,dissolve the butter in the milk1 which have blood warm4 ,beat the white of the egg to a stiff froth4 ,dissolve the yeast in three table- spoonfuls of cold water4 ,add all the other ingredients to the flour1 and knead well4 ,let the dough rise over night1 and in the morning make into balls about the size of a large ,english walnut4 ,roll each of these balls into a stick about a foot long4 ,use the moulding board4 ,place the sticks about two inches apart in long pans4 ,let them rise half an hour in a cool place1 and bake twenty-five minutes in a very moderate oven4 ,sticks should be quite dry and crisp4 ,they cannot be if baked rapidly4 ,graham ,bread4 ,with this material two loaves or two dozen muffins can be made3 ,one pint of water or milk1 one of flour1 one large pint of ,graham1 half a cupful of yeast1 half a cupful of sugar1 one teaspoonful of salt4 ,have the milk or water blood warm1 and add the yeast4 ,sift the flour into a deep dish4 ,add the milk and yeast1 gradually1 and beat until wholly smooth4 ,set in a rather cool place 7about sixty degrees7 to rise over night4 ,in the morning add the salt and sugar and then the ,graham1 a little at a time1 beating vigorously all the while4 ,when thoroughly beaten1 turn into pans1 and let it rise an hour in a temperature of from #ij to #ajj4 ,bake an hour4 ,togus ,bread4 ,three cupfuls of sweet milk and one of sour1 three cupfuls of ,indian meal and one of flour1 half a cupful of molasses1 one teaspoonful of saleratus1 one of salt4 ,steam three hours4 ,brown ,bread4 ,one cupful of rye meal1 one of ,indian meal1 one of molasses1 two of flour1 one pint and a half of sour milk1 a teaspoonful of soda1 an egg1 one teaspoonful of salt4 ,mix the dry ingredients together4 ,dissolve the soda in two table-spoonfuls of boiling water4 ,add it and the milk to the molasses4 ,stir well1 and pour on the other mixed ingredients4 ,beat the egg and add it4 ,mix thoroughly1 and pour into a well-buttered tin pan that holds two quarts4 ,steam four hours1 and then put in the oven for half an hour4 ,,drinks4 ,cocoa4 ,cocoa is rich in nutritive elements4 ,like milk1 it has all the substances necessary for the growth and sustenance of the body4 ,it is the fruit of a small tree that grows in ,mexico1 ,central ,america1 the ,west ,indies and other islands4 ,the fruit is in shape like a large1 thick cucumber1 and contains from six to thirty beans4 ,there is a number of forms in which it is sold in the market1 the most convenient and nutritious being chocolate4 ,next comes cocoa1 then cocoa nibs1 and lastly cocoa shells4 ,the beans of the cocoa are roasted in the same manner as coffee4 ,the husks or shells are taken off and the beans then ground between hot rollers4 ,sometimes the husks are not removed1 but ground with the bean4 ,the ground bean is called cocoa2 and mixed with sugar1 after being ground very fine1 is termed chocolate4 ,vanilla is often added as a flavor4 ,sometimes the cocoa is mixed with starch4 ,when the bean is broken in small pieces1 these are called nibs4 ,to ,make ,cocoa4 ,put a gill of the broken cocoa in a pot with two quarts of water1 and boil gently three hours4 ,there should be a quart of liquid in the pot when done4 ,if the boiling has been so rapid that there is not this quantity1 add more water1 and let it boil once again4 ,many people prefer half broken cocoa and half shells4 ,if the stomach is delicate1 this is better than all cocoa4 ,sugar and milk are used1 as with coffee4 ,shells4 ,use twice the quantity of shells that you would of broken cocoa1 and boil twice as long4 ,chocolate4 ,scrape fine an ounce 7one of the small squares7 of ,baker's or any other plain chocolate4 ,add two table-spoonfuls of sugar1 and put in a small saucepan with a table-spoonful of hot water4 ,stir over a hot fire for a minute or two1 until it is perfectly smooth and glossy1 and then stir it all into a quart of boiling milk1 or half milk and half water4 ,mix thoroughly1 and serve at once4 ,if the chocolate is wanted richer1 take twice as much chocolate1 sugar1 and water4 ,made in this way1 chocolate is perfectly smooth1 and free of oily particles4 ,if it is allowed to boil after the chocolate is added to the milk1 it becomes oily and loses its fine flavor4 ,coffee4 ,there is a variety of coffees2 but1 unlike the teas1 they do not owe their difference of flavor or color to the curing1 but to the soil and climate in which they grow4 ,coffee grows on small trees4 ,the fruit is something like the cherry1 but there are two seeds in it4 ,the beans are separated by being bruised with a heavy roller1 and are then washed and dried4 ,the longer the raw berry is kept the riper and better flavored it becomes4 ,in countries where coffee is grown the leaves are used as much as the berry4 ,like tea1 coffee must be roasted1 that the fine flavor shall be developed4 ,there are large establishments for roasting and grinding coffee4 ,the work is done by machinery2 and nearly always the grains arc evenly roasted1 and just enough to give the right flavor4 ,if the coffee1 after roasting1 is put in close tin cans1 it will retain its best qualities for a long time4 ,it can be ground when needed for use4 ,many persons think that heating the dry coffee just before making improves the flavor4 ,there are many modes of making coffee1 each having its advantages and disadvantages4 ,some people think that by first wetting the coffee with cold water1 and letting it come to a boil1 and by then adding the boiling water1 more of the strength of the coffee is extracted4 ,when there is not cream for coffee the milk should be boiled1 as it makes the coffee richer4 ,as soon as the milk boils up it should be taken off of the stove1 since it grows strong and oily by much boiling4 ,to many people it is injurious to drink coffee2 but physicians say that1 taken without milk1 it is harmless4 ,some element of the coffee combines with the milk to form a leathery coating on the stomach1 which impairs digestion4 ,a great many substances are mixed with coffee1 when sold1 to cheapen it1--chicory1 beans1 peas1 rye1 and wheat being the commonest4 ,to obtain it pure1 the safest way is to buy it unground1 unless you purchase of a strictly honest dealer4 ,coffee drinkers1 as a rule1 eat less than other people1 though coffee1 and also tea1 have little direct food value2 but they retard the waste of the tissues1 and so take the place of food4 ,the sugar and milk used with them give some nutriment4 ,boiled ,coffee4 ,the old method of boiling coffee is still practised by at least one- half the housekeepers in this country4 ,the coffee is sometimes boiled with an egg1 which makes it perfectly clear1 and also enriches it4 ,when an egg is not used a small piece of salt fish skin is boiled with the coffee to clear it4 ,directions for making3 ,a small cupful of roasted and ground coffee1 one-third ,mocha and two-thirds ,java2 a small egg1 shell and all1 broken into the pot with the dry coffee4 ,stir veil with a spoon1 and then pour on three pints of boiling water4 ,let it boil from five to ten minutes1 counting from the time it begins to boil4 ,as soon as it has boiled enough1 pour in a cupful of cold water1 and turn a little of the coffee into a cup1 to see that the nozzle of the pot is not filled with grounds4 ,turn this back1 and let the coffee stand a few moments to settle1 taking care that it does not boil again4 ,the advantages of boiled coffee are that when the egg is used the yolk gives a very rich flavor1 and when the milk or cream is added the coffee has a rich1 yellow look1 which is pleasing4 ,it has also a peculiar flavor1 which many people prefer to the flavor gained by any other process4 ,the disadvantages are that the egg coats the dry coffee1 and when the hot water is added the coating becomes hard1 and a great deal of the best of the coffee remains in the grounds after boiling4 ,also1 in boiling1 much of the fine flavor is lost in the steam that escapes from the pot4 ,filtered ,coffee4 ,another--and really the most economical and the easiest--way of making coffee is by filtering4 ,the ,french coffee biggin is valuable for this4 ,it consists of two cylindrical tin vessels1 one fitting into another1 and the bottom of the upper being a fine strainer4 ,another coarser strainer1 with a rod running from the centre1 is placed upon this4 ,then the coffee1 which must be finely-ground1 is put in1 and another strainer is placed at the top of the rod4 ,the boiling water is poured on1 and the pot set where it will keep hot1 but not boil1 until the water has gone through4 ,this will make a clear1 strong coffee1 with a rich1 smooth flavor4 ,the advantage of the two extra strainers is that the one coming next to the fine strainer prevents the grounds from filling up the fine holes1 and so the coffee is clear1 and made more easily4 ,the upper strainer causes the boiling water to fall on the coffee like rain4 ,in this way it is more evenly distributed1 and the fine coffee is not carried through the fine strainer1 as it would be if the water were poured directly on the dry coffee4 ,when milk or cream is added to filtered coffee it does not turn a rich yellow1 as in the case of that boiled with an egg4 ,a few spoonfuls of this coffee1 without sugar or milk1 taken after dinner1 is said to help digestion4 ,vienna ,coffee4 ,a quartet of a cupful of boiled milk4 ,add three table-spoonfuls of whipped cream1 and fill up with filtered coffee4 ,caf au ,lait4 ,this is simply one pint of filtered coffee added to one pint of milk that has come just to the boiling point4 ,steamed ,coffee4 ,another mode of preparing coffee is to steam it4 ,the coffee is put in a pot and boiling water poured on it4 ,this pot1 which is made to fit into a tea-kettle1 is placed in the kettle1 and the coffee is cooked from ten to twenty minutes1 the water in the kettle boiling all the time4 ,this will make a clear and delicious drink4 ,tea4 ,there are three varieties of the tea plant2 both black and green tea can be prepared from them all4 ,green tea is made from leaves which are dried quickly1 and black from leaves which have first been allowed to stand twelve hours or more before roasting4 ,the leaves wilt and grow moist in that time1 and that is what gives the dark and peculiar appearance to this tea4 ,in making tea the pot should be earthen1 rinsed with boiling water and left to stand a few moments on the stove1 to dry4 ,put in the tea leaves1 and let the pot stand a few minutes longer4 ,pour on boiling water1 leaving the pot standing where it will be at the boiling point1 yet will not boil1 for from three to five minutes4 ,for moderate strength use one teaspoonful of tea to half a pint of water4 ,if the water is soft it should be used as soon as it boils1 for boiling causes all the gases which flavor the water to escape2 but if the water is hard it is best to boil from twenty to thirty minutes4 ,the gases escape from hard water also1 but boiling causes the mineral matter1 which hardens the water1 to settle on the bottom of the kettle1 and the water becomes softer4 ,lemonade4 ,good lemonade can be made with half a pint of lemon juice 7extracted with a squeezer1 and strained71 three pints of water and a generous pint of sugar4 ,have the drink cold4 ,hot lemonade is highly recommended for a cold4 ,a glass can be made with the juice of a lemon1 one large table-spoonful of sugar and a cupful of boiling water4 ,drink it hot4 ,,how-- ,to ,blanch ,almonds4 ,shell the nuts1 and pour boiling water over them4 ,let them stand in the water a minute1 and then throw them into cold water4 ,rub between the hands4 ,to ,corn ,beef4 ,for fifty pounds of beef make a pickle with two gallons of water1 four pounds of salt1 one and a half pounds of brown sugar1 one and a half ounces of saltpetre1 half an ounce of saleratus4 ,put these ingredients on to boil1 and when they boil1 skim1 and put away to cool4 ,when cold1 put the beef in it4 ,put weights on the meat1 to keep it under the brine4 ,to ,scrape ,chocolate4 ,if only one square of chocolate is needed1 draw a line across the two squares at the end1 dividing them in halves4 ,with a sharp knife1 shave off the chocolate until you come to the line4 ,by this method there is no waste of time or material4 ,if you want two or more squares1 all that is necessary is1 of course1 to shave off until you come to the dividing line already there4 ,the pound packages of ,baker's chocolate consist of two cakes1 each of which has eight squares2 so one of these squares is an ounce4 ,to ,use the ,salamander4 ,the salamander is a circular iron plate1 to which is attached a long handle4 ,it is made red hot in the fire and held over the article to be browned1 being careful not to have it touch4 ,if you have not a salamander the fire shovel can be heated and used in the same way2 but the shovel is not improved by the operation4 ,to ,clean ,english ,currants4 ,pick all the stones1 bits of dirt and long stems from the currants4 ,add one pint of flour to two quarts of currants1 and rub well between the hands4 ,this starts the stems and dirt from the fruit4 ,put about a pint of currants in the flour sieve and rub them until all the flour has passed through2 then put them in the colander and shake until the stems have passed through4 ,when all the fruit has been treated in this manner1 put it in a large pan of cold water4 ,wash thoroughly1 and drain in the colander4 ,repeat this operation three times4 ,when the fruit is well drained1 spread it on boards or flat dishes and dry in a warm place4 ,put away in jars4 ,to ,remove ,jellies and ,creams from ,moulds4 ,have in a pan water enough 7a little more than blood warm7 to come to the top of the mould4 ,if the mould is tin1 set it in this for about half a minute2 if earthen1 keep it in long enough to have the heat pass through the mould4 ,wipe the mould1 place over it the dish into which the jelly is to be turned1 and turn both dish and mould simultaneously4 ,let the mould rest a moment before lifting it gently from the jelly4 ,to ,whip ,cream4 ,very rich or very poor cream will not whip well4 ,when too rich it turns to butter1 and when too poor the froth becomes liquid almost as soon as it has been skimmed4 ,thick cream1 that will hardly pour1 should have an equal quantity of milk added to it before whipping4 ,such cream as one gets from the milkman will rarely be found too rich for whipping4 ,it is more likely to be the other way2 and one is often disappointed in finding it too poor to froth4 ,the cream should be ice cold4 ,have a large bowl or tin pail1 rather narrow at the bottom4 ,place this in a pan of ice water4 ,have a bright tin pan in another of ice water4 ,put the cream in the bowl and put the whip churn in this4 ,hold the churn with the left hand1 tipping it slightly1 that the cream may flow out at the bottom4 ,with the right hand draw the dasher lightly about half way up the cylinder2 then press down hard4 ,it must not be forgotten that the up stroke is light and the down stroke is hard4 ,when the bowl is full1 skim the froth into a tin pan4 ,continue this until nearly all the cream has been whipped4 ,draw the froth in the pan to one side1 and turn the liquid cream at the bottom of the pan back into the bowl4 ,whip it again4 ,a little of the cream will always become liquid again4 ,when the cream is for whips1 or for a garnish for frozen pudding or ,bavarian creams1 sweeten it1 and flavor with anything you please1 before whipping4 ,if the cream is very rich a ,dover beater will whip it1 but there is nothing that will whip cream so quickly and so well as the whip churn described in the chapter on ,kitchen ,furnishing4 ,to ,boil ,sugar4 ,the degrees of boiling sugar are variously divided by different cooks4 ,some give six and others as high as eight4 ,the ,stench boil sugar for nearly all their desserts4 ,for all practical purposes a cook need understand only three stages4 ,put one cupful of granulated or loaf sugar and half a cupful of water on to boil4 ,when the mixture has boiled fifteen minutes1 dip the fore-finger and thumb in cold water and take up a little of the syrup between them4 ,if1 upon drawing them apart1 the syrup forms a thread1 it is at the second degree4 ,this is the best stage for frozen fruits1 sherbets1 and preserves4 ,if1 a little later1 when some syrup is taken up with a spoon and blown hard1 it flies off in tiny bubbles1 it is at the fourth degree1 called the souffl4 ,it takes about twenty minutes' boiling for this4 ,the syrup is then used for biscuit glac and various kinds of creams4 ,at this stage it also gives sherbets and fruits a much richer flavor than when used at the second degree4 ,if1 when a little syrup is taken up on the point of a stick or skewer1 and dipped in cold water1 it breaks off brittle1 the sixth degree has been reached4 ,this is the stage where it is used for icing fruit and cake1 the dish being called fruit glac or gteau glac4 ,the syrup must never be stirred1 as this will cause it to grain4 ,great care must be taken that it does not boil after coming to the sixth degree1 as it burns quickly after that point is reached4 ,to ,make and ,use a ,pastry ,bag4 ,fold a piece of strong cotton cloth 7perhaps a foot square7 from the opposite corners1 so as to give it a triangular shape4 ,on one side sew together the two edges1 thus making a bag shaped like a dunce's cap4 ,cut the cloth at the apex just enough to permit a short tin tube1 somewhat like a tailor's thimble1 to be pushed through4 ,the tube for clairs measures about three-fourths of an inch at the smallest opening2 that for lady-fingers is three-eighths of an inch1 and that for meringues and kisses1 half an inch4 ,the tubes for decorating with frosting are very small4 ,fill the bag with the mixture to be forced through1 and gather the cloth together at the top with the left hand4 ,hold the point of the tube close to the pan on which the mixture is to be spread4 ,press the mixture out with the right hand4 ,if the cakes are to be large use a good deal of pressure1 but if to be small1 very little will do4 ,at first1 it will be hard to get the shapes1 but with a little practice it will seem comparatively easy4 ,to ,make ,paper ,cases4 ,this is not difficult1 if one will carefully study for a moment the diagram below and the directions following3 ,illustration3 diagram ,cut the paper on the dark lines--7there are eight74 ,crease on every dotted line4 ,at each end turn the parts lettered ,a over that lettered ,b1 so that the lines c rest on the line d1 and one ,a overlaps the other4 ,fold the parts ,b up against the backs of the parts ,a4 ,fold inward those parts of the edges which are lightly shaded1 and fold outward those which are heavily shaded4 ,stick the parts of the box together with the white of an egg mixed with a little flour4 ,remember that it is a box that is to be made1 and after the first two steps it may be easy to guess how to complete the work4 ,by tracing a copy of the diagram one obtains a good model one quarter of the size the case should be2 that is1 the square should be five inches on a side instead of two and one-half4 ,after experimenting with this the shape may be varied to suit the taste4 ,stiff white paper should be used4 ,cases can be bought of restaurateurs4 ,they are used for biscuit glac1 biscuit souffl1 and other dainties4 ,to ,lard4 ,larding is a simple operation4 ,the pork should be firm and young 7salt1 of course74 ,cut thin1 even slices parallel with the rind1 and cut these in long1 narrow strips that will fit into the needle4 ,for beef1 veal1 turkey or chicken the strips should be about as large round as a lead pencil1 and about three and a half inches long2 and for birds1 chops1 and sweetbreads they should be about as large round as a match4 ,three slices are all that can be cut from one piece of pork1 because when you get more than an inch away from the rind1 the pork is so tender that it will break when in the needle4 ,put the strips in a bowl of broken ice1 to harden4 ,have the meat1 if beef or veal1 free of skin and gristle4 ,put a strip 7also called a lardoon7 into the needle as far as it will go4 ,with a skewer or knife draw a line on both sides of the meat and along the upper part4 ,thrust the needle into the meat at one of the side lines2 and when it is about half way through to the top of the piece1 press the steel slightly with the thumb and fore-finger1 to hold the lardoon in place until it has entered the meat4 ,now push the needle through to the top1 and gently draw it out1 leaving about three-quarters of an inch of the strip exposed at both the side and upper part of the meat ,that part of the pork which is hidden should be half an inch under the surface4 ,the needle's course is as if it started under the eaves of a gable roof and came out at the ridge-pole4 ,continue until all the rows are filled with lardoons4 ,two rows are enough for a fillet of beef4 ,if the strips are too large for the needle they will be pressed out as soon as the lower part of the needle enters the meat4 ,to ,stew4 ,the meat and vegetables for stews should1 when it is possible1 be browned in a little fat1 and hot water should then be added4 ,as soon as the stew comes to the boiling point1 skim it1 and set back where it will just simmer1 not boil1 the given time4 ,the pieces of meat in a stew should come to the table whole and tender and juicy1 and they will be in this condition only with slow cooking4 ,to ,braise4 ,braising is one of the best modes of preparing meat4 ,there are pans expressly for braising2 but any deep tin1 sheet-iron1 or granite-ware pan1 with a cover1 will answer quite well4 ,the meat to be cooked must always be browned in some kind of fat1 the vegetables fried in the same fat1 and enough stock 7if possible7 or water be added to half cover the meat4 ,the pan should then be covered and placed in the oven4 ,the meat must cook slowly and thoroughly1 and be basted frequently4 ,no matter how tough1 if properly braised it will become tender and juicy4 ,if1 however1 the cooking is hurried the dish will be spoiled4 ,to ,fry4 ,there are two modes of frying4 ,one is to have just enough fat to prevent the article from burning or sticking2 and the other is to have enough not only to cover the food1 but to float it4 ,the latter is by far the better way1 as all the surface of the article is instantly hardened1 and1 therefore1 will not absorb fat4 ,it is also the cheaper way1 because the fat can be used so many times4 ,if the drippings saved from meats1 soups and gravies should not be enough for frying purposes1 buy pure lard to use with it4 ,many recommend buying beef suet for this same purpose2 but food fried in suet is more liable to absorb fat than that fried in lard4 ,the reason of this is that lard can be heated to a higher temperature without burning than can beef or any of the other fats4 ,butter is also often recommended for frying4 ,if used1 it should be free of salt4 ,but aside from being so expensive1 it is not so nice for frying purposes as fats1 for it burns at a much lower temperature than either beef fat or lard4 ,the ,scotch kettle is the best utensil for frying4 ,it rests on a rim1 which lifts the bottom from the stove1 and the inside surface is polished very smooth2 therefore1 the fat is less liable to burn than if the surface were rough and the bottom rested on the hot stove4 ,the fat should heat gradually2 and when the food is plunged into it a slight smoke should rise from the centre4 ,it will smoke at the sides some time before it has become hot enough for frying4 ,after the food has been put in1 let the kettle stand on the hottest part of the stove until it regains its former temperature1 and then set it back where it is not quite so hot4 ,in frying fish-balls1 doughnuts1 etc41 put only a few at a time in the boiling fat2 then wait a few moments for the fat to regain its former temperature1 and put in a few more4 ,fish-balls are often spoiled by the putting of a great many in the kettle at once4 ,the temperature of the fat is instantly reduced1 and the balls absorb the fat4 ,when an article of food is fried1 drain the fat from it1 and lay it on a sheet of brown paper in a warm pan4 ,the paper will absorb any fat that may remain on the food4 ,as soon as you are through frying1 take the fat from the fire1 and when cooled a little1 strain it1 7,see the chapter on the ,care of ,food47 ,if the directions given are followed1 there will be no difficulty in having food fried without its being saturated with grease4 ,to ,serve4 ,the dishes on which meats1 fish1 jellies and creams are placed should be large enough to leave a margin of an inch or so between the food and the lower edge of the border of the dish4 ,it is well to pour the sauce for cold puddings around the pudding1 especially if there will be a contrast in color4 ,it is a great improvement to have the sauce poured around the article instead of over it1 and to have the border of the dish garnished with bits of parsley1 celery tops or carrot leaves4 ,when sauce is poured around meat or fish the dish must be quite hot1 or the sauce will cool quickly4 ,small rolls or sticks of bread are served with soup4 ,potatoes and bread are usually served with fish1 but many people prefer to serve only bread4 ,butter is not served at the more elegant dinners4 ,two vegetables will be sufficient in any course4 ,cold dishes should be very cold1 and hot dishes hot4 ,it is a good idea to have a dish of sliced lemons for any kind of fish1 and especially for those broiled or fried4 ,melons1 cantelopes1 cucumbers and radishes1 and tomatoes1 when served in slices1 should all be chilled in the ice chest4 ,be particular not to overdo the work of decorating4 ,even a simple garnish adds much to the appearance of a dish1 but too much decoration only injures it4 ,garnishes should be so arranged as not to interfere with serving4 ,potato-balls and thin fried potatoes make a nice garnish for all kinds of fried and broiled meats and fish4 ,cold boiled beets1 carrots and turnips1 and the whites of hard-boiled eggs1 stamped out with a fancy vegetable cutter1 make a pretty garnish for cold or hot meats4 ,thin slices of toast1 cut into triangles1 make a good garnish for many dishes4 ,whipped cream is a delicate garnish for all ,bavarian dreams1 blanc- manges1 frozen puddings and ice creams4 ,arrange around jellies or creams a border of any kind of delicate green1 like smilax or parsley1 or of rose leaves1 and dot it with bright colors--pinks1 geraniums1 verbenas or roses4 ,remember that the green should be dark and the flowers small and bright4 ,a bunch of artificial rose leaves1 for decorating dishes of fruit at evening parties1 lasts for years4 ,natural leaves are preferable when they can be obtained4 ,wild roses1 buttercups and nasturtiums1 if not used too freely1 we suitable for garnishing a salad4 ,,bills ,,of ,,fare4 ,what to set before guests at the table1 or1 indeed1 before one's own family1 is sometimes a perplexing matter for housekeepers to decide1 and a few bills of fare are given on the following pages as an aid4 ,the number of dishes can readily be increased or diminished4 ,any of the company dinners can be prepared at home almost as easily as an ordinary dinner1 success depending not upon a great number of dishes1 but upon a few well cooked and well served1 and a hostess apparently free from care4 ,a great part of any company dinner can be prepared the day before4 ,the vegetables can be prepared and put in cold water1 the game or meat be larded1 the meat or fish cooked for croquettes and salads1 the salad dressing made ready1 and jellies1 creams and cold puddings be made4 ,if a clear soup 7and that is always best7 is to be served1 it also should be made4 ,in the morning the bread and cake can be baked1 and the fish and other dishes prepared4 ,early in the afternoon freeze the creams and sherbets4 ,make a list of the principal dishes4 ,with each dish have a list of the vegetables1 sauces or other things to be served1 and the time for serving4 ,this will insure the dishes being ready at the proper moment4 ,have the plates and other dishes counted and ready to warm--and1 by the way1 arrange to have these and the silver washed where the noise cannot reach the guests4 ,twelve seems to be a good number of people for a dinner party4 ,but very little increase in the quantity of material will be required if the number should be as large as sixteen or eighteen4 ,fox six or eight the quantity of soup1 oysters1 creams1 sherbets and coffee1 can be diminished one-third1 but that of meats and fish should not be much smaller4 ,it is supposed that the coffee will be served in small cups4 ,although it is usually drunk clear1 cream and sugar should be offered with it4 ,people differ as to the kinds of breakfast required4 ,many believe in the ,french custom of having only chocolate or coffee1 rolls1 and perhaps eggs in some form4 ,again1 others believe in and require a substantial breakfast4 ,there is no limit to the variety of dishes that can be prepared for breakfast and tea if the cook has taste and judgment in using the remains of meats1 fish and vegetables left from dinner4 ,either oatmeal or hominy should always be served at breakfast4 ,when it is possible1 have fruit for the first course4 ,,breakfast4 ,fruit4 ,oatmeal and ,cream4 ,baked ,potatoes4 ,mutton ,chops4 ,rye ,muffins4 ,hominy ,griddle-,cakes4 ,coffee1 ,tea or ,chocolate4 99 99 99 99 99 99 99 ,fruit4 ,oatmeal4 ,broiled ,ham4 ,omelet4 ,graham ,muffins4 ,toast4 ,griddle-,cakes4 ,coffee or ,tea4 99 99 99 99 99 99 99 ,fruit4 ,escaloped ,meat4 ,dropped ,eggs4 ,raised ,muffins4 ,corn ,cake4 ,drinks4 99 99 99 99 99 99 99 ,,dinners ,,for ,,twelve4 ,clear ,soup 7five pints74 ,fish 7four or five pounds1 baked1 boiled1 or escaloped74 ,bread1 and ,potatoes if you like4 ,chicken ,croquettes1 or any kind of ,patties4 ,fillet of ,beef1 ,larded 7two and a half to three pounds71 with ,mushroom ,sauce4 ,potato ,puffs4 ,sweetbreads 7six74 ,green ,peas 7two quarts1 if fresh1 or two cans of ,french peas74 ,lettuce ,salad 7,french dressing2 two large heads of lettuce74 ,a ,cold ,pudding4 ,ice ,cream 7one gallon74 ,cake4 ,crackers4 ,cheese4 ,coffee4 ,the cost of a dinner like this1 when prepared at home1 depends somewhat upon the market1 but will rarely exceed twenty-five dollars4 99 99 99 99 99 99 99 ,oysters on a ,block of ,ice 7two quarts74 ,consomm la ,royale 7five pints74 ,baked ,fish 7five pounds71 ,hollandaise ,sauce 7double the rule74 ,cheese ,souffl 7double the rule74 ,roast ,chicken 7nine to twelve pounds74 ,mashed ,potatoes 7twelve74 ,green ,peas 7two quarts or two cans74 ,celery4 ,cranberry ,jelly4 ,oyster ,patties 7fourteen74 ,lettudfe ,salad 7two heads of lettuce with ,french dressing74 ,water ,crackers 7a dozen and a half74 ,neufchatel ,cheese 7two packages74 ,orange ,sherbet 7three quarts74 ,frozen ,cabinet ,pudding 7the rule given71 ,apricot ,sauce4 ,glac ,meringu 7the rule given74 ,sponge ,cake4 ,fruit4 ,coffee 7the rule for filtered coffee74 99 99 99 99 99 99 99 ,potage la ,reine 7five pints74 ,sardine ,canapees 7two dozen74 ,olives4 ,roast ,turkey 7about eight pounds71 ,chestnut ,stuffing and ,sauce4 ,macaroni1 l',italienne 7twice the rule74 ,cranberry ,jelly4 ,plain ,boiled ,potatoes4 ,lettuce ,salad 7two large heads74 ,custard ,souffl 7twice the rule71 ,creamy ,sauce4 ,frozen ,pudding 7the rule given74 ,lemon ,sherbet ,cake4 ,fruit4 ,coffee 7three pints of filtered74 ,crackers and ,cheese4 99 99 99 99 99 99 99 ,oyster ,soup 7two quarts74 ,smelts la ,tartare 7three dozen74 ,chicken ,vol-au-,vent 7a large one74 ,rolled ,rib ,roast 7about twelve pounds74 ,polish ,sauce4 ,grape ,jelly4 ,cauliflower1 with ,cream ,sauce4 ,potato ,souffl4 ,rice ,croquettes 7two dozen74 ,larded ,grouse with ,bread ,sauce 7three grouse74 ,potatoes1 a la ,parisienne4 ,dressed ,celery 7two heads74 ,royal ,diplomatic ,pudding 7the rule given74 ,raspberry ,sherbet 7three quarts74 ,vanilla ,ice ,cream 7three quarts74 ,cake4 ,fruit4 ,coffee 7three pints of the filtered74 ,crackers and ,cheese4 99 99 99 99 99 99 99 ,,game ,,dinner4 ,meg ,merrilies' ,soup4 ,grouse ,soup4 ,stewed ,terrapin4 ,turtle ,steak4 ,larded ,grouse1 ,bread ,sauce and ,crumbs4 ,broiled ,quail on ,toast1 ,currant ,jelly4 ,potato ,croquettes4 ,escaloped ,tomato4 ,roast ,loin of ,venison1 ,game ,sauce4 ,potato ,puffs4 ,cauliflower1 with ,cream ,sauce4 ,roast ,ducks1 ,olive ,sauce4 ,potatoes la ,parisienne4 ,french ,peas4 ,dressed ,celery4 ,lemon ,sherbet4 ,charlotte ,russe4 ,nesselrode ,pudding4 ,crackers and ,cheese4 ,coffee4 ,fruit4 99 99 99 99 99 99 99 ,,supper ,,for ,,fifty4 ,boned ,turkey 7one74 ,tongue in ,jelly 7two74 ,chicken ,salad 7six quarts74 ,escaloped ,oysters 7six quarts74 ,two quarts of olives4 ,one hundred small rolls1 buttered4 ,fifty ,sardine ,sandwiches4 ,jelly 7four moulds74 ,orange ,bavarian ,cream 7four moulds74 ,frozen ,pudding 7three gallons74 ,chocolate ,ice ,cream 7two gallons74 ,vanilla 7ten quarts74 ,pistachio 7ten quarts74 ,mixed ,cake 7three baskets74 ,coffee 7twelve quarts74 99 99 99 99 99 99 99 ,,children',s ,,party 7,,fifty74 ,chicken ,sandwiches4 ,tongue ,sandwiches4 ,buttered ,rolls4 ,buttered ,slices of ,bread4 ,richmond ,maids of ,honor4 ,gteau ,st4 ,honore4 ,dominos and other ,small ,cakes4 ,vanilla and ,chocolate ,ice ,cream4 ,candies and ,fruit4 ,the meat for the sandwiches should be chopped fine4 ,the rolls must be small1 and the buttered bread should be cut in thin slices1 two slices be put together1 and then be cut into long strips or little squares4 ,there should be one hundred sandwiches1 seventy-five rolls1 one hundred dices of bread1 forty maids of honor1 six dishes of gteau ,st4 ,honore two gallons of each kind of ice cream1 and a generous supply of small cakes1 candies and fruit4 99 99 99 99 99 99 99 ,,family ,,dinners-,,spring4 ,oyster ,soup4 ,spinach4 ,fricandeau of ,veal4 ,mashed ,potatoes4 ,lettuce ,salad4 ,orange ,sherbet4 ,cake4 99 99 99 99 99 99 99 ,potato ,soup4 ,boiled ,haddock1 ,lobster ,sauce4 ,potato ,souffle4 ,chicken ,croquettes1 ,cream ,sauce4 ,chocolate ,blanc-,mange4 99 99 99 99 99 99 99 ,scotch ,broth4 ,broiled ,halibut1 ,mitre d',htel ,butter4 ,french ,fried ,potatoes4 ,stewed ,tomatoes4 ,braised ,tongue4 ,rice4 ,ground ,rice ,pudding4 99 99 99 99 99 99 99 ,lobster ,soup4 ,roast ,beef4 ,potatoes4 ,yorkshire ,pudding4 ,squash4 ,cabbage ,salad4 ,lemon ,sponge4 99 99 99 99 99 99 99 ,turbot la ,crme4 ,cold ,roast ,beef with ,pure of ,potatoes4 ,stewed ,tomatoes4 ,boiled ,macaroni4 ,ice ,cream4 ,cake4 99 99 99 99 99 99 99 ,mock ,bisque ,soup4 ,roast ,chicken4 ,currant ,jelly4 ,potato ,puffs4 ,asparagus4 ,corn-,starch ,pudding4 99 99 99 99 99 99 99 ,,family ,,dinners---,,summer4 ,asparagus ,soup4 ,boiled ,blue ,fish1 ,matre d' ,htel ,butter4 ,veal ,cutlets1 ,white ,sauce4 ,green ,peas4 ,dressed ,cucumbers4 ,mashed ,potatoes4 ,charlotte ,russe4 99 99 99 99 99 99 99 ,salmon1 ,white ,sauce4 ,green ,peas4 ,potatoes4 ,rice ,croquettes4 ,lettuce ,salad4 ,strawberry ,bavarian ,cream4 99 99 99 99 99 99 99 ,green ,pea ,soup4 ,braised ,fillet of ,beef4 ,potatoes la ,parisienne4 ,string ,beans4 ,lobster ,salad4 ,frozen ,pudding4 ,cake4 99 99 99 99 99 99 99 ,cream of ,barley ,soup4 ,soft-,shell ,crabs4 ,fried ,egg ,plant4 ,blanquette of ,chicken ,in a ,rice ,border4 ,shelled ,beans4 ,strawberry ,ice ,cream4 ,cake4 99 99 99 99 99 99 99 ,vegetable ,soup4 ,roast ,lamb1 ,mint ,sauce4 ,potato ,croquettes4 ,green ,peas4 ,salmon ,salad4 ,frozen ,apricots4 ,cake4 99 99 99 99 99 99 99 ,baked ,fish1 ,tomato ,sauce4 ,potatoes4 ,sweetbreads1 ,cream ,sauce4 ,green ,peas4 ,tapioca ,pudding4 99 99 99 99 99 99 99 ,,family ,,dinners--,,fall4 ,macaroni ,soup4 ,boiled ,fish1 ,egg ,sauce4 ,celery4 ,roast ,ducks1 ,game ,sauce4 ,stuffed ,tomatoes4 ,french ,fried ,potatoes4 ,eve's ,pudding1 ,wine ,sauce4 99 99 99 99 99 99 99 ,fried ,smelts1 ,tartare ,sauce4 ,boiled ,turkey1 ,oyster ,sauce4 ,macaroni l'italienne4 ,boiled ,potatoes4 ,escaloped ,cauliflower4 ,lemon ,pudding4 99 99 99 99 99 99 99 ,white ,soup4 ,baked ,fish1 ,hollandaise ,sauce4 ,salmis of ,turkey in a ,potato ,border4 ,stewed ,celery with ,cream ,sauce4 ,potato ,salad4 ,apple and ,rice ,pudding4 99 99 99 99 99 99 99 ,,family ,,dinners-,,winter4 ,fish ,chowder4 ,braised ,beef4 ,macaroni with ,tomato ,sauce4 ,baked ,sweet ,potatoes4 ,potato ,puffs4 ,oyster ,salad4 ,cabinet ,pudding1 ,creamy ,sauce4 99 99 99 99 99 99 99 ,beef ,stew with ,dumplings4 ,mutton ,cutlets1 ,tomato ,sauce4 ,thin ,fried ,potatoes4 ,vegetable ,salad4 ,blanc-,mange with ,cream4 99 99 99 99 99 99 99 ,celery ,soup4 ,mashed ,turnips4 ,boiled ,fowl1 ,bechamel ,sauce4 ,boiled ,potatoes4 ,beef ,steak1 ,brown ,oyster or ,mushroom ,sauce4 ,potatoes la ,parisienne4 ,orange ,cream4 99 99 99 99 99 99 99 ,cream of ,rice ,soup4 ,baked ,cod1 ,tomato ,sauce4 ,riced ,potatoes4 ,rice4 ,beef ,olives4 ,squash4 ,danish ,pudding4 99 99 99 99 99 99 99 ,clear ,soup4 ,cusk1 la ,crme1 ,boiled ,potatoes4 ,roast ,leg of ,mutton1 ,currant ,jelly4 ,mashed ,potato4 ,mashed ,turnip4 ,ice ,cream4 ,cake4 99 99 99 99 99 99 99 ,tomato ,soup4 ,escaloped ,fish4 ,stewed ,celery4 ,mutton with ,pure of ,potatoes4 ,macaroni with ,cheese4 ,apple ,tapioca ,pudding4 99 99 99 99 99 99 99 ,,illustrations4 ,aitchbone ,apple parer ,back of the rump ,bain-marie ,bain-marie pan ,baked fish1 ,hollandaise sauce ,basting spoon ,bird roaster ,boning knife ,bread grater ,bread pans ,brown bread tin ,buckets ,cake box ,carcass of mutton ,carving knife and fork ,chuck ribs ,coffee biggin ,coffee pot ,colander ,confectioner's tube ,crown moulds ,devilled lobster ,double boiler ,double broilers ,dover egg beater ,dripping pan ,escalop shell ,face of the rump ,fillet of beef1 mushroom sauce ,first five ribs ,fore-quarter of beef ,french cook's knife ,french frying-pan ,french pie mould ,french roll pans ,frying basket ,garnishing knife ,hind-quarter of beef ,ice cream freezer ,jagging iron ,jellymoulds ,knife box ,ladle ,lady's fingers pans ,larding and trussing needles ,leg of mutton ,lemon squeezer ,lobster salad ,loin of beef ,long rump steak ,meatrack ,melon mould ,milk pan ,muffin pan ,paper cases ,potato slicer ,quart measure ,rattle-ran ,rice mould ,round of beef ,round pudding mould ,royal diplomatic pudding ,rump ,rump1 showing end which joins the round ,rump steak1 out with the grain ,saddle of mutton and ,french chops ,saucepan ,scotch kettle ,shortfillet ,short rump steak ,sirloin roast1 second cut ,skewers ,spice box ,squash strainer ,steamer for pot ,steamer for tea-kettle ,stew-pan ,tea caddy ,tin kitchen ,vegetable cutter ,vegetable scoop ,whip churn ,wooden boxes ,,index ,allemand sauce1 ,almond ,bavarian cream1 ice cream1 pudding4 ,almonds1 ,to blanch ,amber pudding1 ,ames cake1 ,amherst pudding1 ,anchovy sauce1 ,angel cake1 ,apple and ,indian pudding1 and rice pudding1 charlotte1 fritters1 ginger1 meringue pudding1 porcupine1 pudding1 ,baked pudding1 ,dutch souffle1 tapioca pudding1 ,apple1 ,pickled sweet ,apricot ice cream1 ,appricots1 ,frozen ,artichokes1 ,asparagus1 salad1 and salmon salad1 soup1 with cream1 ,aspic jelly1 ,bacon dressing for salads1 ,baking powder1 ,banana ice cream1 ,barberry jelly1 ketchup4 ,barley stew1 ,bass1 ,batter and fruit pudding1 ,bavarian cream1 ,almond ,chocolate ,coffee ,orange ,peach ,pineapple ,strawberry ,beans1 ,baked ,bechamel ,sauce1 ,beef1 see ,marketing in ,index1 ,alamode ,boiled corned ,braised ,cannelon of fillet1 l',allemande1 a la ,hollandaise1 in jelly1 larded1 ,how to corn ,macaronied olives1 ,potted roasted1 with ,yorkshire pudding roulette1 salad1 steak1 broiled1 stew1 tongue1 ,braised in jelly4 ,beets1 ,pickled ,beurre noir1 ,bills of ,fare1 ,breakfest1 ,children's party1 ,dinners for twelve1 ,family ,dinners4 ,spring1 ,summer1 ,autumn1 ,winter1 ,game dinner4 ,supper for fifty1 ,bird's nest pudding ,biscuit ,glac1 ,black bean soup1 ,blackberries1 ,preserved ,black cake1 ,black-fish1 ,black pudding4 ,blanc-mange1 ,chocolate made with1 gelatine1 isinglass1 sea moss farina1 ,blanquette of chicken1 of veal and ham1 ,blueberries1 ,pickled ,blue-fish1 ,boiled salad dressing1 ,boiling meats4 ,bombe ,glacee1 ,boned turkey1 ,border1 ,jelly ,potato ,rice ,bouillon1 ,bouquet ,salad1 ,braising1 ,,bread1 ,brown fried for soups1 ,graham made with dried yeast1 sauce1 ,sticks1 ,togus ,yeast ,,breakfast ,,and ,,tea4 ,breaded sausages4 ,cakes1 ,corn ,flannel ,gems1 ,griddle cakes1 ,graham ,hominy ,indian ,squash ,hominy drop cakes4 ,sally ,lunn1 ,snow pan-cakes4 ,waffles1 ,indian ,raised ,rice ,canapees1 ,chicken cutlets1 in jelly1 livers and bacon1 livers in papillotes1 livers1 saut1 ,corn pie1 ,,eggs1 bruill ,creamed ,dropped ,hard-boiled ,omelets1 ,poached ,scotch ,scrambled ,soft-boiled ,spanish ,stuffed sur le plat1 ,ham and eggs on toast1 ,ham croquettes1 ,hominy1 ,kidneys1 la maitre d'htel1 ,broiled saut1 ,stewed ,liver and bacon1 ,broiled ,curry of fried in crumbs1 saut1 saut1 with piquant sauce1 ,lyonnaise tripe1 ,meat and potato sandwiches1 fritters1 hash1 ,minced veal and eggs1 ,muffins1 ,corn1 ,english1 ,fried ,indian1 ,graham1 ,hominy1 ,raised1 ,rice1 ,rye1 ,mutton1 rechauff1 ,oat meal1 ,strawberry short-cake1 ,vegetable hash1 ,welch rare-bit1 ,brier ,hill dessert1 ,broiling meats ,broth1 ,scotch1 ,brown bread1 ,brown broad ice cream1 ,butter sauce1 ,cabbage1 ,minced1 salad1 ,cabinet pudding1 ,caf au lait1 ,,cake1 ,ames1 ,angel1 ,black1 ,caramel frosting for1 ,chocolate1 eclairs1 icing1 ,composition1 ,cookies1 ,corn1 ,raised ,thin ,demon ,dominoes clairs1 ,federal1 ,frosting for ,gingerbread1 ,canada ,fairy ,hard ,soft ,gold ,golden frosting for ,hermits1 ,jelly roll1 ,jumbles1 ,lady-fingers1 ,lady's1 ,loaf1 ,marking in gold1 ,molasses pound1 ,nut1 ,orange1 ,plum1 kneaded1 ,queen's1 ,railroad1 ,regatta1 ,ribbon1 ,rice1 ,seed cakes1 ,shrewsbury cakes1 ,silver1 ,snow-flake1 ,sponge1 drops1 for charlotte russe1 rusks1 ,sunshine1 ,taylor1 ,vanilla eclairs1 ,viennois1 ,wedding1 ,white fruit1 ,calf's foot jelly1 ,canapees1 ,caper sauce1 ,caramel1 frosting1 ice cream1 ,,care ,,of ,,food1 ,cauliflower1 ,escaloped ,pickled salad1 with cream sauce1 ,celery1 salad1 sauce1 soap1 stewed in stock1 with cream sauce1 ,champagne sauce1 ,charlotte russe1 ,chartreuse of chicken1 of chicken and macaroni1 of oysters1 of vegetables and game1 ,cheese souffl1 soup1 ,cherries1 ,preserved ,chestnut sauce1 ,chickens1 la matelote1 la reine1 la ,tartare1 ,blanquette of ,broiled ,chartreuse of chaud-froid1 croquettes1 curry1 cutlets1 fillets1 force-meat1 ,fried fritters1 in jelly1 livers and bacon1 in papillotes1 saut1 patties1 pie1 pillau1 ,potted quenelles1 ,roasted salad1 souffl1 stew with dumplings1 ,vol-au-vent of ,chicory1 ,chocolate1 ,bavarian cream1 blanc mange1 cake1 clairs1 ice cream1 icing1 pie1 pudding1 souffl1 ,to scrape whips1 ,chops1 ,broiled mutton ,chowder1 ,corn ,fish ,cider apple jelly1 ,cider jelly1 ,clam fritters1 ,clams1 ,cocoa1 ,to make ,cocoanut ice cream1 ,cod1 in pure of potatoes1 ,matelote of ,to cook salt with lobster sauce1 ,boiled ,coffee1 ,boiled ,caf au lait1 ,filtered ,steamed ,vienna ,coffee ,bavarian cream1 ice cream1 jelly1 ,composition cake1 ,consomm1 ,consomm la royal1 ,cookies1 ,corn1 cake1 chowder1 oysters1 pie1 pudding1 soup1 ,court-bouillon1 ,crab-apple jelly1 ,crab-apples1 ,preserved ,crabs1 ,cream la ,versailles1 fritters1 mringue1 of barley soup1 of celery soup1 of rice soup1 of tartar1 salad dressing1 sauces1 ,to whip ,croquettes1 ,chicken ,lobster ,oyster ,potato ,rice ,rice and meat ,royal ,salmon ,shad roe ,crustade1 ,oyster ,to make a ,crumbs1 ,to fry 7under ,bread ,sauce7 ,crust patties1 ,cucumber salad1 ,cucumbers1 ,pickled ,currant jelly1 jelly sauce1 sherbet1 ,currants1 ,english ,preserved ,spiced ,curry1 of chicken1 of lobster1 of veal1 ,cusk1 la crme1 ,custard souffl1 ,custards1 ,soft1 ,soft caramel1 ,cutlets1 la duchesse1 ,game1 la royale1 ,lobster1 ,mutton1 served in papillotes1 ,veal1 ,damsons1 ,preserved1 ,dandelions1 ,danish pudding1 ,date pudding1 ,demon cake1 ,,dessert4 ,apple charlotte1 ,bavarian creams1 ,biscuit ,glac1 ,blanc-mange1 ,bombe ,glace1 ,brier ,hill ,dessert1 ,charlotte russe1 ,chocolate whips1 ,cream la versailles1 ,cream mringues1 ,fanchonettes1 ,frozen apricots1 peaches1 pudding1 raspberries1 strawberries1 ,fruit ,glac1 ,gteau ,st4 ,honor1 ,glac ,mringue1 ,ice ,cream1 ,jellies1 ,kisses1 ,kiss wafers1 ,nesselrode pudding1 ,richmond maids of honor1 ,royal cream1 ,sherbets1 ,soft custards1 ,souffl1 ,chocolate1 ,omelet1 la crme1 ,omelet1 la pote1 ,orange1 ,surprise1 ,sponges1 ,directions for freezing1 ,dominos1 ,down ,east pudding1 ,dressings for salads1 ,,drinks1 ,chocolate1 ,cocoa1 ,coffee1 ,lemonade1 ,shells1 ,tea1 ,duchess soup1 ,duck1 ,roasted1 ,dumplings1 clairs1 ,chocolate1 ,vanilla1 ,,economical ,,dishes4 ,barley stew1 ,beef stew1 ,calf's liver1 ,braised1 ,cold meats with pure of potato1 ,curry of cold meats1 ,dumplings1 ,escaloped meat1 ,shepherd's pies1 ,eels1 la ,tartare1 ,stewed1 ,egg balls for soups1 plant1 ,fried1 sauce1 ,,eggs1 brouill1 ,creamed1 ,dropped1 ,hard-boiled1 ,omelets1 ,poached1 ,scotch1 ,scrambled1 ,soft-boiled1 ,spanish1 ,stuffed1 sur la plat1 ,endive1 ,english currants1 ,to clean1 ,,entrees4 ,alamode beef1 ,beef olives1 ,beef roulette1 ,blanquette of chicken1 of veal and ham1 ,braised tongue1 ,cannelon of beef1 ,chartreuse of chicken1 of chicken and macaroni1 of vegetable and game1 ,cheese souffl1 ,chicken1 chaud-froid1 ,curry of fillet1 ,braised ,fried in jelly1 pie1 pillau1 quenelles1 souffl1 ,cold game pie1 ,croquettes1 ,crustade1 ,to make a ,cutlets1 ,escaloped tongue1 ,fillets1 ,fricandelles of veal1 ,fritters1 ,galatine of turkey1 of veal1 ,lambs' tongues in jelly1 ,macaronied beef1 ,ox-tails1 ,pancakes1 ,pasties of game and poultry1 ,pt de fois gras1 ,patties1 ,potato border1 ,ragouts of mutton and veal1 ,rice border1 ,rissoles1 ,salmis of game1 ,stewed lambs' tongues1 ,stewed steak with oysters1 ,sweetbreads1 ,tongue in jelly1 ,veal1 ,curry of olives1 quenelles1 ,vol-au-vents1 ,eve's pudding1 ,fanchonettes1 ,federal cake1 ,fig ice cream1 pudding1 ,fillet of beef1 of chicken1 of tongue1 of veal1 ,to remove a ,,fish1 ,see ,marketing in ,index4 la vinaigrette1 au gratin1 ,baked1 balls1 ,boiled cod with lobster sauce1 ,court-bouillon1 haddock with lobster sauce1 ,broiled halibut1 chowder1 ,crabs1 ,cusk la crme1 ,eels1 ,escaloped force-meat1 ,fried ,lobsters1 ,matelots of cod1 ,oysters1 salad1 ,salmon1 ,salt cod in pure of potato1 ,to cook ,salt fish souffl1 with dropped eggs1 ,sauces for ,smelts1 ,stewed ,terrapins1 stewed1 ,turbot la crme1 ,flannel cakes1 ,flemish sauce1 ,flounders1 ,flour1 ,,food1 ,,care ,,of ,force-meat1 ,chicken ,fish1 for game1 ,ham ,veal ,fowl1 ,boiled1 with macaroni1 with pork1 ,french dressing for salads1 paste for soups1 ,fricandeau of veal1 ,fricandelles of veal1 ,fritters1 ,apple ,batter for ,chicken ,clam ,cream ,fruit ,meat ,oyster ,potato ,frosting1 ,caramel ,chocolate ,golden ,frozen apricots1 cabinet puddings1 peaches1 pudding1 raspberries1 strawberries1 ,fruit cake1 ,white ,fruit glac1 ,frying1 ,,game1 cutlets1 la royale1 ,force-meat for ,goose1 roasted1 ,grouse1 larded1 ,partridges1 larded1 pie1 ,pigeons1 broiled1 in jelly1 potted1 ,quail1 broiled1 larded1 ,rabbit1 ,curry of roasted1 ,salmis of ,small birds1 broiled1 roasted1 ,venison1 ,roast leg of ,saddle of ,garnishes4 ,jelly border1 ,lemon points1 ,marinade1 ,cold ,marinade for fish1 ,gteau ,st4 ,honor1 ,geese1 ,gems1 ,german puffs1 ,giblet soup1 ,gingerbread1 ,canada ,fairy ,hard ,soft ,glac mringue1 ,glaze1 ,gold cake1 ,golden frosting1 ,goose1 ,roasted ,graham1 bread1 muffins1 ,grape jelly1 ,grapes1 ,preserved ,green turtle soup1 ,griddle-cakes1 ,graham ,hominy ,indian ,squash ,,groceries1 ,baking powder1 ,cracked wheat1 ,cream of tartar1 ,english currants1 ,flour1 ,graham1 ,hominy1 ,meal1 ,indian ,oat ,rye ,raisins1 ,soda1 ,spices1 ,sugar1 ,sundries1 ,grouse1 soup1 larded1 ,haddock1 with lobster sauce1 ,halibut1 ,broiled with matre d'htel butter1 ,ham and eggs on toast1 ,blanquette of veal and ,boiled croquettes1 force-meat1 ,potted ,roasted ,haricot of ox-tails1 ,hash1 ,hearts1 ,herbs sauce1 ,sweet ,to make a bouquet of ,hermits1 ,hollandaise sauce1 ,hominy1 drop cakes1 muffins1 ,hot cabbage sald1 ,how to blanch almonds1 to boil sugar1 to braise1 to clean and truss poultry1 to clean ,english currants1 to corn beef1 to fry1 to fry crumbs1 7under ,bread ,sauce7 to fry parsley1 to get onion juice1 to lard1 to make a bouquet of sweet herbs1 to make and use a pastry bag1 to make paper cases1 to make spinach green1 to open lobsters1 to remove jellies and creams from moulds1 to scrape chocolate1 to serve1 to stew1 to use the salamander1 to whip cream1 ,ice cream1 ,almond1 ,apricot1 ,banana1 ,brown bread1 ,caramel1 ,chocolate1 ,cocoanut1 ,coffee1 ,directions for freezing1 ,fig1 ,lemon1 ,macaroon1 ,orange1 ,peach1 ,pineapple1 ,pistachio1 ,raspberry1 ,strawberry1 ,vanilla1 ,walnut1 ,icing1 ,chocolate ,indian and apple pudding1 meal1 pudding1 ,delicate ,irish stew1 ,jelly1 ,aspic1 ,barberry border1 ,calf's foot ,cider ,cider apple ,coffee ,crab-apple ,currant ,grape ,lemon ,orange ,pineapple roll1 ,strawberry ,wine ,jenny ,lind pudding1 ,jumbles1 ,ketchup1 ,barberry ,tomato ,kidneys1 la matre d'htel1 ,broiled saut1 ,stewed ,kisses1 ,kiss wafers1 ,,kitchen ,,furnishing1 ,gas and oil stoves1 ,refrigerators1 ,stoves and ranges1 ,utensils1 ,lady fingers1 ,lady's cake1 ,lake shad1 ,lamb1 ,boiled1 ,braise breast of1 ,leg of1 la franaise1 tongue in jelly1 tongue1 ,stewed1 ,larding1 ,lemon diplomatic pudding1 ice cream1 jelly1 pie1 points1 sherbet1 sponge1 ,lettuce1 salad1 ,little pigs in blankets1 ,liver1 and bacon1 ,braised calf's1 ,broiled1 ,curry of1 fried in crumbs1 saut1 saut1 with piquant sauce1 ,loaf cake1 ,,lobster1 ,breaded1 ,broiled1 broiled in the shell1 ,canned1 croquettes1 ,curry of1 cutlets1 ,devilled1 in the shell1 ,escaloped1 patties1 ,potted1 salad1 sauce1 soup1 ,stewed1 ,to open a1 ,vol-au-vent of1 ,macaroni1 l',italienne1 ,boiled1 ,chartreuse of chicken and1 in gravy1 with cheese1 with cream sauce1 with tomato sauce1 ,macaroon ice cream1 ,mackerel1 ,mackerel1 ,continued41 ,potted1 ,matre d'htel butter1 sauce1 ,mangoes1 ,pickled1 ,marbled veal1 ,marinades1 ,,marketing1 ,beef1 ,as to choosing it1 ,fore-quarter1 ,hearts1 ,hind-quarter1 ,kidneys1 ,liver1 ,porter-house steak1 ,quality and cost1 ,rattle-ran1 ,ribs1 ,round steak1 ,rump steak1 ,sirloin1 ,sirloin steak1 ,tenderloin steak1 ,the rump1 ,tongues1 ,fish1 ,bass1 ,black-fish1 or tautog1 ,blue-fish1 ,clams1 ,cod1 ,crabs1 ,cusk1 ,eels1 ,flounders1 ,haddock1 ,halibut1 ,lake shad1 ,lobster1 ,mackerel1 ,mullet1 ,oysters1 ,pollock1 ,salmon1 ,scollops1 ,shad1 ,shrimp1 ,small1 or pan-fish1 ,smelts1 ,sturgeon1 ,sword-fish1 ,tautog1 ,terrapin1 ,turbot1 ,weak-fish1 ,white-fish1 or lake shad1 ,lamb1 ,kidneys1 ,tongues1 ,mutton1 ,chops and cutlets4 ,fore-quarter1 ,hind-quarter1 ,leg1 ,loin1 ,prices1 ,pork1 ,kidneys1 ,liver1 ,sausages1 ,poultry and ,game1 ,chickens1 ,ducks1 ,fowl1 ,geese1 ,grouse1 or prairie chicken1 ,partridges1 ,pigeons1 ,quail1 ,squabs1 ,turkeys1 ,venison1 ,woodcock1 ,veal1 ,vegetables1 ,artichokes1 ,asparagus1 ,beans1 ,cauliflower1 ,celery1 ,chicory1 or endive1 ,corn1 ,cucumbers1 ,dandelions1 ,endive1 ,lettuce1 ,mushrooms1 ,radishes1 ,spinach1 ,sweet herbs1 ,tomatoes1 ,when in season1 ,marking cakes in gold1 ,mayonnaise dressings1 ,meal1 ,indian ,oat ,rye ,meat and fish sauces4 and potato salad1 ,cold1 with pure of potato4 ,escaloped ,,meats1 ,boiling1 ,cornedbeef1 ,ham1 ,lamb1 ,leg of mutton1 ,tongues1 ,broiling1 ,beefsteak1 ,mutton chops1 ,roasting1 ,beef1 with ,yorkshire pudding ,fillet of veal1 ,ham1 in the oven1 ,rolled rib1 ,miscellaneous modes1 ,beef stew1 ,braised beef1 ,braised breast of lamb1 ,fricandeau of veal1 ,irish stew1 ,leg of lamb1 la franaise1 ,scotch roll1 ,toad in the hole1 ,meg ,merrilies' soup1 ,melon1 ,sweet ,minced veal and eggs1 ,mince-pie meat1 ,mock bisque soup1 ,molasses pound cake1 ,muffins1 ,corn1 ,english1 ,fried ,indian1 ,graham1 ,hominy1 ,raised1 ,rice1 ,rye1 ,mullet1 ,mulligatawny soups1 ,mushrooms1 ,mutton4 ,see ,marketing in ,index4 chops1 broiled1 cutlets1 ,leg of boiled1 ,ragout of rchauff ,nesselrode pudding1 ,nut cake1 ,oatmeal1 ,okra1 escaloped1 with tomatoes1 soups1 stewed1 stewed1 with tomatoes1 ,olives1 ,beef1 sauce1 ,veal1 ,,omelets1 ,baked1 ,cheese1 ,chicken1 ,corn1 ,fish1 ,ham1 ,jelly1 ,plain1 ,quaker1 ,savory1 ,souffl la crme1 ,souffl a la pote1 ,onions1 ,baked1 soup1 ,stuffed1 ,to get juice of1 ,orange ,bavarian cream1 cake1 diplomatic pudding ice cream1 jelly1 marmalade1 pie1 pudding1 sherbet1 souffl1 sponge1 ,oranges1 ,preserved sour1 ,ox tails1 la ,tartare1 ,haricot of1 ,stewed1 ,,oysters1 ,chartreuse of1 ,creamed1 ,croquettes1 ,crustade of1 ,escaloped1 ,fricasseed1 ,fritters1 in escalop shells1 ,little pigs in blankets1 on a block of ice1 on the half shell1 panned in the shell1 panned in their own liquor1 ,patties1 ,pickled1 roasted in the shell1 roasted1 on toast1 ,salad1 ,sauces1 ,saut1 ,vol-au-vent of1 ,pancakes1 ,pan-fish1 ,paper cases1 ,to make1 ,parsley1 ,to fry1 ,parsnip balls1 ,escaloped1 fried in butter1 fried in molasses1 ,partridges1 ,larded1 ,paste1 ,chopped1 ,french1 for pies1 ,french1 for soups1 ,puff1 ,pasties of game and poultry1 ,pastry bag1 ,to make and use a1 ,pt de foie gras ,patties1 ,chicken1 ,crust1 ,lobster1 ,oyster1 ,veal1 ,peach1 ,bavarian cream1 ice cream1 mringue pudding1 pudding1 sponge1 ,peaches1 ,brandied1 ,frozen1 ,pickled1 ,preserved1 ,pears1 ,pickled1 ,preserved1 ,pea soup1 ,green1 ,peas1 la franaise1 when in season1 ,peppers1 ,stuffed1 ,philadelphia clam soup1 ,,pickled1 blueberries1 cauliflower1 ,chopped pickle1 cucumbers1 mangoes1 oysters1 peaches1 pears and sweet apples1 ,spiced currants1 ,spiced plums1 ,stuffed peppers1 ,sweet melons1 ,sweet tomato1 tomatoes1 ,,pies1 ,chicken1 ,chocolate1 ,cold game1 ,corn1 ,how to make1 ,lemon1 ,orange1 ,shepherd's1 ,squash1 ,sweet potato1 ,pigeons1 ,broiled1 in jelly1 ,potted1 ,pineapple ,bavarian cream1 ice cream1 jelly1 ,preserved1 sherbet1 sponge1 ,piquant sauce1 ,pistachio ice cream1 ,plum cake1 ,kneaded1 pudding1 ,plums1 ,preserved1 ,spiced1 ,polish salad1 sauce1 ,pollock1 ,pork1 see ,marketing in ,index41 ,port wine sauce1 ,potage la reine1 ,potatoes1 la matre d'htel1 la ,parisienne1 la royale1 l',italienne1 baked with roast beef1 balls1 fried in butter1 ,boiled1 borders1 ,broiled1 ,creamed1 croquettes1 ,duchess1 ,escaloped1 ,fried1 fritters1 ,housekeeper's1 ,lyonnaise1 ,mashed1 puffs1 ,pure of1 ,riced1 ,salad1 souffl1 soup1 ,stewed1 ,sweet1 when in season1 ,,potting1 beef1 chickens1 fish1 ham1 lobsters1 mackerel1 smelts1 tongue1 veal1 ,,poultry1 ,see ,marketing in ,index4 ,chicken la matelote1 la reine1 la ,tartare1 ,broiled1 ,roasted1 stew with dumplings1 ,duck1 ,roasted1 ,fowl and pork1 ,fowl and pork1 boiled with macaroni1 ,goose1 ,roasted1 ,to clean and truss1 ,turkey1 ,boiled1 ,boiled1 with celery1 ,boned1 ,roasted1 with chestnut stuffing and sauce1 ,pound cake1 ,molasses1 ,prairie chickens1 ,,preserving1 ,apple ganger1 ,barberry jelly1 blackberries1 ,brandied peaches1 cherries1 ,cider apple jelly1 crab-apples1 ,crab-apple jelly1 currants1 ,currant ,jelly damsons1 grapes1 ,grape jelly1 ,orange marmalade1 peaches1 pears1 pineapple1 pineapple1 grated plums1 quinces1 ,quince marmalade1 raspberries1 ,raspberry jam1 sour oranges1 strawberries1 ,strawberry jam1 whortleberries1 ,,puddings4 ,cold4 ,almond1 ,apple mringue1 ,apple porcupine1 ,bird's nest1 ,black1 ,danish1 ,frozen1 ,frozen cabinet1 ,jenny ,lind1 ,lemon diplomatic1 ,nesselrode1 ,orange1 ,orange diplomatic1 ,peach1 ,peach mringue1 ,princess1 ,quince iced1 ,royal1 ,royal diplomatic1 ,tapioca1 ,hot4 ,amber1 ,amherst1 ,apple and rice1 ,apple souffl ,apple tapioca1 ,baked apple1 ,batter and fruit1 ,cabinet1 ,chocolate1 ,chocolate roll1 ,corn1 ,custard souffl ,date1 ,delicate ,indian1 ,down ,east1 ,dutch apple1 ,english plum1 ,eve's1 ,fig1 ,german puffs1 ,ground rice1 ,indian and apple1 ,rachel1 ,rice1 ,yorkshire1 ,sauces4 ,apricot1 ,caramel1 ,cream1 ,creamy1 ,foaming1 ,german1 ,lemon1 ,molasses1 ,quince1 ,rich wine1 ,vanilla1 ,puff paste1 ,pumpkin soup1 ,quail1 ,broiled1 ,larded1 ,queen's cake1 ,quenelles1 ,chicken1 breaded1 stuffed1 ,veal1 ,quince iced pudding1 marmalade1 ,quinces1 preserved1 ,rabbit1 curry of1 ,roasted1 ,rachel pudding1 ,radishes1 ,ragout of mutton1 of veal1 ,railroad cake1 ,raisins1 ,ranges and stoves1 ,raspberry ice cream1 jam1 sherbet1 ,raspberries1 frozen1 ,preserved1 ,red vegetable salad1 ,refrigerators1 ,regatta cake1 ,ribbon cake1 ,rice1 ,boiled1 border1 cake1 croquettes1 muffins1 pudding1 ,richmond maids of honor1 ,rissoles1 ,roasting meats1 ,robert sauce1 ,rolled rib roast1 ,royal cream1 croquettes1 diplomatic pudding1 pudding1 ,rusks1 ,sponge1 ,rye meal1 muffins1 ,,salad ,,dressing1 ,bacon1 ,boiled1 ,cream1 ,french1 made at the table1 made with butter1 ,mayonnaise1 ,aspic1 ,green1 ,red1 ,sardine1 ,sour cream1 without oil1 ,,salads1 ,asparagus1 ,asparagus and salmon1 ,beef1 ,bouquet1 ,cabbage1 ,cauliflower1 ,celery1 ,chicken1 ,cucumber1 ,fish1 ,hot cabbage1 ,lettuce1 ,lobster1 ,meat and ,potato1 ,oyster1 ,polish1 ,potato1 ,red vegetable1 ,salmon1 ,sardine1 ,shad roe1 ,tomato1 ,vegetable1 ,salamander1 ,to use a1 ,sally ,lunn1 ,salmon1 croquettes1 salad1 ,vol-au-vent of1 ,sandwiches1 ,meat and potato1 ,sardine dressing1 salad1 ,,sauces1 ,meat 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