,proofreading ,team4 ,,made-,,over ,,dishes ,,by ,,mrs4 ,s4 ,t4 ,,rorer ,author of ,mrs4 ,rorer's ,new ,cook ,book1 ,philadelphia ,cook ,book1 ,bread and ,bread-,making1 and other ,valuable ,works on ,cookery4 ,revised and ,enlarged ,edition ,,contents ,preface ,stock ,cooked ,fish ,meat ,beef--,uncooked ,beef--,cooked ,mutton--,uncooked ,mutton--,cooked ,chicken--,uncooked ,chicken--,cooked ,game ,bread ,eggs ,potatoes ,cold ,boiled ,cheese ,sauces ,salads ,cereals ,vegetables ,fruits ,sour ,milk and ,cream ,,preface ,wise forethought1 which means economy1 stands as the first of domestic duties4 ,poverty in no way affects skill in the preparation of food4 ,the object of cooking is to draw out the proper flavor of each individual ingredient used in the preparation of a dish1 and render it more easy of digestion4 ,admirable flavorings are given by the little leftovers of vegetables that too often find their way into the garbage bucket4 ,economical marketing does not mean the purchase of inferior articles at a cheap price1 but of a small quantity of the best materials found in the market2 these materials to be wisely and economically used4 ,small quantity and no waste1 just enough and not a piece too much1 is a good rule to remember4 ,in roasts and steaks1 however1 there will be1 in spite of careful buying1 bits left over1 that1 if economically used1 may be converted into palatable1 sightly and wholesome dishes for the next day's lunch or supper4 ,never purchase the so-called tender meat for stews1 ,hamburg steaks or soups2 nor should you purchase a round or shoulder steak for broiling1 nor an old chicken for roasting4 ,select a fowl for a fricassee1 a chicken for roasting1 and a so-called spring chicken for broiling4 ,each has its own individual price and place4 ,save for stock1 every bone1 whether beef1 mutton1 poultry or game1 as well as all the juices that are left in the meat carving dishes on the table1 and the water in which meats are boiled and in which certain vegetables are boiled4 ,into this storehouse--for such a stock pot is--will go also the tough ends from the rib roasts1 which would become tasteless and dry if roasted2 the bits that are taken from the ,french chops2 the bone that is left on the plate from the sirloin steak2 and every piece of the carcass left on the general carving plate of all sorts of game and poultry4 ,after the meat has been taken from the roast1 these bones will also be used4 ,,stock ,in all good cooking there is a constant demand for a half pint or a pint of stock4 ,brown sauce and tomato sauce1 in fact1 all meat sauces1 are decidedly better made from stock than water1 and as it comes to every household without the additional cost of a penny1 there is no excuse whatever for being without it4 ,save the bones collected on ,saturday1 ,sunday and ,monday4 ,chicken and veal bones may be kept together2 beef1 mutton and ham in another lot2 one makes a white stock1 the other brown4 ,if the quantity is small1 put them all together4 ,crack the bones1 put them in the bottom of a large soup kettle1 cover with cold water1 bring slowly to boiling point and skim4 ,push the kettle to the back part of the stove1 where the stock may simmer for at least three hours1 then add an onion into which you have stuck twelve cloves1 a bay leaf1 a few celery tops1 or a little celery seed1 and a carrot cut into slices2 simmer gently for another hour and strain4 ,tuesdays and ,saturdays are the best days for making stock1 as they are the days on which you have long1 continuous fires2 ,tuesdays for ironing purposes2 ,saturdays for bread baking2 in this way you will economize in coal1 heat and time4 ,in making tomato soup1 to each pint of tomatoes add a pint of this stock instead of water2 or the stock may be simply heated1 nicely seasoned and used as clear soup4 ,by adding a little cooked rice or macaroni1 you will have a rice or a macaroni soup4 ,in cream soups1 where stock takes the place of water1 less milk gives equal1 perhaps better1 results4 ,for instance1 in cream of celery soup1 cover the celery with cold stock instead of water1 using a quart instead of a pint of water1 and then use only a pint of milk1 having in the end the same quantity of a much more tasty soup at a less cost4 ,one soon learns that all made-over dishes are more savory where stock is used in place of water4 ,if peas1 beans or cabbage are being cooked1 this water may be added to that in which beef or mutton has been boiled1 the whole reduced carefully by rapid boiling1 strained and put aside for use4 ,,cooked ,,fish ,canaps ,cold boiled fish makes excellent canaps4 ,to each half pint of fish allow six squares of toasted bread4 ,if you have any cold boiled potatoes left over1 add milk to them1 make them hot and put them into a pastry bag4 ,decorate the edge of the toast with these mashed potatoes1 using a small star tube2 put them back in the oven until light brown4 ,make the fish into a creamed fish4 ,rub the butter and flour together1 add a half pint of milk1 add the fish and a palatable seasoning of salt and pepper4 ,dish the centers on top of the toast with this creamed fish and send at once to the table4 ,a very little fish here makes a good showing1 and is one of the nicest of the hot canaps4 ,baked ,sardines ,after sardines have once been opened it is best to remove them from the can and make them into some dish for the next meal4 ,they may be broiled and served on toast1 or made with bread crumbs into sardine balls and fried1 or baked4 ,to bake them1 stir the oil from the can into a half cupful of water1 add a teaspoonful of ,worcestershire sauce1 a half teaspoonful of salt and a dash of pepper4 ,put the fish into a baking pan1 run them into the oven until very hot1 then dish them1 baste them with the sauce and send them at once to the table4 ,fish ,croquettes ,any cold boiled fish that is left over may be made into croquettes4 ,to each cupful of the cold fish allow one level tablespoonful of butter1 two level tablespoonfuls of flour and a half cupful of milk4 ,rub the butter and flour together1 add the milk2 when boiling take from the fire4 ,add to the fish a level teaspoonful of salt1 a dash of black pepper1 a tablespoonful of chopped parsley and a few drops of onion juice2 mix this carefully with the paste and turn out to cool4 ,when cold1 form into small cylinders1 dip in beaten egg and fry in deep hot fat4 ,fish la ,crme ,one pint of cold boiled fish1 mixed with a half pint of white sauce4 ,turn this into a baking dish and brown4 ,or when the two are carefully heated together1 serve in either ramekin dishes or in a border of browned mashed potatoes4 ,,meat ,as meat is the most costly and extravagant of all articles of food1 it behooves the housewife to save all left-overs and work them over into other dishes4 ,the so-called inferior pieces--not inferior because they contain less nourishment1 but inferior because the demand for such meat is less--should be used for all dishes that are chopped before cooking1 as ,hamburg steaks1 curry balls1 kibbee1 or for stews1 ragouts1 pot roasts and various dishes where a sauce is used to hide the inferiority and ugliness of the dish4 ,we have no occasion here to spend money on good looks4 ,if one purchases meat for soup1 the leg and shin are the better parts4 ,this1 however1 is not necessary in the ordinary family1 as there are always sufficient bones left over for daily stock4 ,all meat left over from beef tea1 tasteless as it is1 may be nicely seasoned and made into curries or into pressed meat1 giving again a nice dish for lunch or supper4 ,remember1 that where the flavoring of the beef has been drawn out into the water1 as in making beef tea1 another decided flavor must be added to make the made-over dish palatable4 ,for this reason1 curries1 pressed meats1 served with either ,worcestershire or tomato sauce1 are chosen4 ,cold mutton may be made into pilau1 hashed on toast with tomato sauce1 hashed with caper sauce1 made into escalloped mutton1 barbecued mutton1 casserole1 or macaroni timbale2 all sightly dishes1 quite handsome enough to place before the choicest guest4 ,spiced meats1 as beef la mode1 may be served cold with cream horseradish sauce and aspic jelly4 ,if warm1 they will be made into ragouts1 or some form of dish with a brown or tomato sauce4 ,it is well to bear in mind that white meats will be served with white or yellow sauces2 dark meats with brown or tomato sauces4 ,the coarse tops of the sirloin steak1 the tough end of the rump steak1 if broiled1 cannot possibly be eaten1 as the dry heat renders them difficult of mastication4 ,cut them off before the steak is broiled1 and put them aside to use for ,hamburg steaks1 curry balls1 timbale or cannelon1 making a new and sightly dish from that which would otherwise have been thrown away4 ,if you use ham1 and have had a piece boiled1 after the even slices are taken off1 chip the remaining tender pieces for frizzled ham1 making it as frizzled beef is made4 ,the bits around the bone that cannot possibly be sliced1 will be chopped and made into potted or deviled ham4 ,throw the bone into the stock pot4 ,a meat chopper or grinder1 which costs but a dollar and a half or two dollars1 will save its price in the utility of these scraps in less than a month4 ,the water in which you boil a leg of mutton1 chicken1 turkey or a fresh beef's tongue1 or such vegetables as string beans1 peas1 rice1 macaroni or barley1 put aside and use in place of plain water to cover the bones for stock-making4 ,the water in which cabbage is boiled should be saved alone and used the next day for a soup ,crcy2 the flavor of the cabbage1 with a carrot that has been slightly browned in butter1 makes a delightful soup without the addition of meat4 ,,beef--,,uncooked ,the uncooked tough bits or pieces of beef may be made into any of the following dishes3 ,kibbee ,chop uncooked tough meat very fine2 put it twice through a grinder4 ,to each pound1 allow a tablespoonful of grated onion1 a tablespoonful of chopped parsley1 a teaspoonful of salt1 just a dash of pepper1 and a half cup of toasted pion nuts4 ,form into balls about the size of an egg1 stand in a baking pan1 add a half pint of strained tomatoes1 a tablespoonful of butter1 and bake slowly thirty minutes1 basting three or four times4 ,if more than one pound of meat is used1 all the ingredients must be increased accordingly4 ,hamburg ,steaks ,the genuine ,hamburg steaks are rich in onion and very rich in fatty matter1 too much so to be wholesome2 so we will modify them1 that they may be eaten even by dyspeptics or persons with weak digestion4 ,put twice through a meat chopper the tough ends of steaks or bits of the round4 ,to each pound of this meat allow a half teaspoonful of celery seed1 a teaspoonful of grated onion4 ,form into thick even cakes1 being sure that the center and sides are the same thickness4 ,these may now be broiled over a clear fire1 or under the gas lights in your gas broiler1 or they may be dropped into a thoroughly heated iron pan4 ,as soon as browned on one side1 turn and brown the other4 ,if the steaks are an inch thick1 it will take eight minutes for perfect cooking4 ,an exceedingly satisfactory way is to brown them quickly over a hot fire1 then put the pan in the oven and allow them to cook for five minutes4 ,dust with salt1 season with a little butter and pepper1 and send to the table on a very hot dish2 or serve with brown or tomato sauce4 ,if they have been cooked over the fire1 or in the oven1 put a tablespoonful of butter into the pan in which they were cooked1 add a tablespoonful of flour1 a half cup of stock1 and a half cup of strained tomatoes4 ,when boiling1 add a teaspoonful of salt1 a dash of pepper1 and pour over the steaks4 ,cannelon ,put twice through the meat chopper one pound of tough meat1 season with a teaspoonful of salt1 a dash of pepper1 and1 if you like1 a little celery seed or chopped celery top2 take this chopped meat into your hands1 and form it into a roll about four inches in diameter and six inches long4 ,roll this in a piece of oiled paper1 put it in a baking pan1 bake in a quick oven thirty minutes1 basting the paper with melted butter three or four times4 ,when done1 remove the paper1 dish the cannelon1 and pour around plain tomato sauce4 ,brown stew ,cut any left-over pieces of uncooked tough meat into cubes of one inch4 ,put a couple of tablespoonfuls of suet into a saucepan2 when rendered out1 remove the cracklings4 ,dust the bits of meat with a tablespoonful of flour1 throw them into the hot suet1 and shake until brown4 ,draw the meat to one side1 and add to the fat in the pan a second tablespoonful of flour2 mix1 add one pint of water or stock1 stir until boiling1 add a teaspoonful of salt1 a bay leaf1 slice of onion1 a teaspoonful of browning or kitchen bouquet2 cover and simmer gently until the meat is tender1 about an hour and a half4 ,the proportions given here are for one pound of beef4 ,this may be served plain1 or in a border of rice1 or with dumplings4 ,if dumplings1 put a pint of flour into a bowl1 add a teaspoonful of salt and one of baking powder2 mix thoroughly and add sufficient milk to just moisten2 drop by spoonfuls over the top of the stew1 cover the saucepan and cook for ten minutes4 ,do not lift cover during the ten minutes or the dumplings will fall4 ,beef ,timbale ,chop fine any left-over tough bits of lean beef4 ,cook together for a moment a gill of strained tomatoes and one cup of bread crumbs2 add to the meat1 rub to a smooth paste1 season with a quarter of a teaspoonful of celery seed1 a half teaspoonful of salt and a dash of pepper2 mix1 and then stir in carefully the well-beaten whites of two eggs2 fill into custard cups1 stand in a pan of boiling water1 and cook in a moderate oven twenty minutes4 ,serve with tomato sauce4 ,this recipe is for one pound of beef4 ,,beef--,,cooked ,ragout ,cut pieces of cold boiled or roasted beef into cubes of one inch2 to each quart of this allow two tablespoonfuls of butter1 two of flour and a pint of stock4 ,rub the butter and flour together1 add the stock1 stir until boiling2 add a tablespoonful of onion juice1 a teaspoonful of browning or kitchen bouquet1 a teaspoonful of salt1 a tablespoonful of tomato catsup1 a tablespoonful of chopped parsley2 add the meat2 stand over the back part of the stove until thoroughly hot2 serve on a heated platter garnished with triangular pieces of toasted bread4 ,a few left-over olives1 mushrooms1 or even a chopped truffle1 may be added4 ,bresleau ,chop sufficient cold cooked meat to make one pint1 season it with a teaspoonful of salt and a quarter of a teaspoonful of pepper4 ,put a half cup of stock or water1 two tablespoonfuls of bread crumbs and a tablespoonful of butter over the fire2 when hot1 add to it the meat2 take from the fire and stir in carefully two well-beaten eggs4 ,put this in greased custard cups1 stand them in a baking pan half filled with boiling water1 and bake in a moderate oven fifteen or twenty minutes2 serve with tomato sauce or sauce ,bchamel4 ,beef ,croquettes ,chop sufficient cold cooked beef to make one pint2 add to it a teaspoonful of salt1 a teaspoonful of onion juice1 a dash of cayenne1 a quarter of a teaspoonful of pepper1 and a grating of nutmeg4 ,put a half pint of milk over the fire4 ,rub together one tablespoonful of butter and two tablespoonfuls of flour1 add them to the hot milk1 stir until you have a smooth thick paste2 take from the fire2 mix with it the meat1 and turn out to cool4 ,when cold1 form into croquettes4 ,beat one egg1 add to it a tablespoonful of warm water1 and beat again4 ,dip the croquettes first into this1 then roll them in bread crumbs1 and fry them in smoking hot fat4 ,they may be served plain or with tomato sauce4 ,beef ,steak ,pudding ,cut cold cooked steak into cubes of a half inch4 ,to each pint of these allow a half pint of milk1 six tablespoonfuls of flour1 two eggs1 and two tablespoonfuls of chopped suet4 ,put the flour into a bowl2 beat the eggs1 add to them the milk1 then add gradually to the flour2 make perfectly smooth4 ,cover the bottom of a baking dish with a layer of the batter1 put in the bits of steak1 sprinkle over the chopped suet1 then a dusting of salt and pepper1 and1 if you like1 a few drops of onion juice2 now put over the remaining quantity of the batter1 and bake in a moderately quick oven an hour and a half4 ,potato ,dumplings ,take any pieces of cold cooked meat1 chop them fine1 season carefully with salt1 pepper1 chopped parsley or celery4 ,to each pint allow two tablespoonfuls of melted butter4 ,for the crust you may use left-over cold mashed potatoes2 if so1 add a little milk and stir them over the fire until smooth and hot4 ,if potatoes are boiled for the purpose1 add salt1 butter and milk1 and beat them until light4 ,line to the depth of one inch1 a baking dish1 put the meat in the center1 cover the top with mashed potatoes1 smooth1 brush with milk and bake in a moderate oven a half hour4 ,gobbits ,scrape and cut into fancy pieces one good-sized carrot and one turnip4 ,put these into a saucepan1 cover with a pint of stock1 and cook slowly until the vegetables are tender4 ,have ready1 cut into cubes of one inch1 sufficient cold cooked beef to make a quart2 add it to the vegetables1 simmer a few minutes until the meat is hot2 have ready also one cup of rice that has been boiled thirty minutes in clear water1 drained and dried4 ,arrange this in a border around the meat dish4 ,put two tablespoonfuls of butter and flour into a saucepan2 mix4 ,drain the liquor from the meat and vegetables1 which should now measure one pint2 if not1 add sufficient stock to make a pint2 add this to the butter and flour1 and stir until boiling4 ,dish the meat and vegetables in the centre of the rice border4 ,take the sauce from the fire1 add a teaspoonful of salt1 a dash of pepper and the yolks of two eggs4 ,reheat for just an instant1 strain over the meat mixture1 dust with chopped parsley1 and serve at once4 ,beef ,fritters ,chop sufficient cold cooked beef to make one pint2 add to it a teaspoonful of salt1 and a quarter of a teaspoonful of pepper4 ,beat two eggs until light1 add to them a half pint of water or stock2 stir into this one and a half cups of flour1 beat until smooth1 add a teaspoonful of baking powder and the meat4 ,drop this by spoonfuls into smoking hot fat2 cook about three minutes1 drain on brown paper1 and serve either on a folded napkin1 or in a dish with tomato sauce4 ,minced ,beef on ,toast ,take the meat from between the bones of a rib roast1 or any little bits that would not be serviceable in other dishes1 chop them fine1 and to each pint1 allow one tablespoonful of butter1 one of flour and a half pint of tomatoes or stock4 ,mix the butter and flour together1 then add the tomatoes strained or stock2 when boiling add the meat1 and a palatable seasoning of salt and pepper4 ,stand the mixture over hot water until smoking hot1 and serve on squares of toasted bread4 ,barbecue of ,cold ,beef ,cut cold-roasted or boiled beef into thin slices4 ,put into your saucepan two tablespoonfuls of butter1 two tablespoonfuls of catsup and two tablespoonfuls of sherry2 stir until hot2 drop the slices of beef into this1 cover the saucepan1 shake occasionally for a minute1 until the beef is smoking hot1 and send at once to the table4 ,this is exceedingly nice made and served from a chafing dish4 ,this dish may be made by omitting the sherry and using a teaspoonful of ,worcestershire sauce1 a teaspoonful of mushroom catsup and two tablespoonfuls of stock4 ,salt ,beef ,hash ,no4 #a ,cold cooked corned beef is best made into hash4 ,chop sufficient to make one pint4 ,chop the same quantity of cold boiled potatoes2 mix the two together1 put them into a saucepan1 add a half pint of stock1 a tablespoonful of butter1 teaspoonful of onion juice and a quarter of a teaspoonful of black or white pepper4 ,stir carefully and constantly until the mixture reaches the boiling point4 ,serve at once on buttered toast4 ,salt ,beef ,hash ,no4 #b ,chop enough cold cooked corned beef to make a pint2 chop the same quantity of cold boiled potatoes2 mix the two together4 ,put them into a stewing pan1 add one pint of stock2 simmer for just a moment2 take from the fire1 add two eggs well beaten1 a dash of pepper2 turn the mixture into a baking dish and bake in a quick oven twenty minutes4 ,rechauffee of ,beef ,cut any left-over cold beef into thin slices4 ,cut into slices three cold boiled potatoes4 ,peel two tomatoes1 cut them into halves1 squeeze out the seeds1 and then cut the tomatoes into small bits4 ,chop one good sized onion4 ,put a layer of tomato in the bottom of a baking dish1 then beef1 then a seasoning of onion1 salt and pepper1 and if you have it1 a little chopped celery1 then potatoes1 then again tomatoes1 beef1 and so continue until you have used the materials1 having the last layer tomatoes4 ,dust the top with bread crumbs1 put over a few bits of butter and bake a half hour in a moderately quick oven4 ,steak ,pudding ,cut any cold left-over steak into thin slices1 and cut these slices into bits one inch long4 ,put one quart of flour in a bowl1 and add to it one cupful of chopped uncooked suet4 ,chop the suet and flour together for a minute1 add a level teaspoonful of salt1 a saltspoonful of black pepper1 and sufficient cold water to just moisten4 ,take the dough on the board and roll it out into a sheet2 make it a little larger than an ordinary pie dish4 ,season the bits of meat1 put them on one-half the sheet1 lay over the top twelve good fat oysters1 brush the under half of the dough with the white of egg or water2 fold over the other half and make two or three holes in the top4 ,put it in a cheese cloth and steam for two hours4 ,remove the cloth1 brush the pudding with the yolk of the egg and bake in a quick oven a half hour4 ,panada of ,beef ,chop sufficient cold cooked beef to make one pint2 season it with a teaspoonful of salt1 a tablespoonful of chopped parsley and a dash of pepper4 ,put this in the bottom of a baking dish4 ,crush six ,uneeda biscuits1 pour over them a half pint of milk1 let them stand a minute or two1 add one egg1 well beaten1 a half teaspoonful of salt and a saltspoonful of pepper4 ,pour this over the beef and bake in a moderate oven twenty minutes to a half hour4 ,other meats may be substituted for beef4 ,,mutton--,,uncooked ,tough pieces of uncooked mutton may be put twice through the meat chopper and used for curry balls or for stuffing for tomatoes or egg plant2 in fact1 in almost any way that one would serve uncooked beef4 ,having fewer pieces of uncooked scrap mutton than of beef1 we are less accustomed to seeing them used4 ,curry ,balls ,put any pieces of tough uncooked mutton twice through the meat chopper2 season the meat with salt1 pepper and onion juice4 ,form into little balls the size of an ,english walnut4 ,put two tablespoonfuls of butter into a saucepan2 when hot1 throw the balls into the butter1 and shake until carefully browned4 ,lift them from the saucepan1 and to the butter in the pan add a teaspoonful of curry1 a tablespoonful of flour1 mix and add a half pint of stock2 stir carefully until boiling2 pour this over the balls1 cook1 slowly for twenty minutes1 add two tablespoonfuls of lemon juice and serve in a border of rice4 ,cocoanut milk may be used instead of stock4 ,,mutton--,,cooked ,while mutton belongs to the red meats1 when carefully cooked it may be used in many ways in which you would use chicken or veal4 ,capers and tomato1 with a slight flavoring of mint1 are more agreeable with mutton than with almost any other meats4 ,bobotee ,chop sufficient cold boiled mutton to make a pint4 ,put two tablespoonfuls of butter and one onion sliced into a saucepan2 stir until the onion is slightly brown2 then add a half pint of stock or milk and four tablespoonfuls of bread crumbs4 ,stand this on the back of the stove for about five minutes while you blanch and chop fine a dozen almonds4 ,add these to the meat1 then add a teaspoonful of curry powder1 and a teaspoonful of salt4 ,beat three eggs until light1 stir them into the meat1 then turn the whole into the saucepan4 ,rub the bottom of the baking dish first with a clove of garlic1 then sprinkle over a tablespoonful of lemon juice and put here and there a few bits of butter2 put on this the mixture1 and bake in a quick oven twenty minutes4 ,serve in the dish in which it is baked1 and pass with it plain boiled rice4 ,boudins ,chop sufficient cold cooked mutton to make a pint4 ,put a half cup of stock1 two tablespoonfuls of bread crumbs and a tablespoonful of butter over the fire4 ,when hot1 take from the fire1 add the meat and three eggs well beaten2 add a teaspoonful of salt and a dash of pepper4 ,put the mixture into greased custard cups1 stand in a baking pan half filled with boiling water1 and cook in a moderate oven fifteen to twenty minutes4 ,serve with sauce ,bchamel4 ,the bottom of the cups may be garnished with chopped mushrooms1 capers1 or chopped truffles1 or dusted thickly with chopped parsley4 ,klopps ,chop sufficient cold boiled mutton to make a pint2 add to it a half pint of bread crumbs and sufficient white of egg to bind the whole together2 add a teaspoonful of salt and a dash of white pepper4 ,form into balls the size of ,english walnuts2 drop into a kettle of boiling water2 pull the kettle to one side of the fire where it cannot possibly boil1 and cook the klopps slowly for five or six minutes4 ,when done they will float on the surface4 ,lift1 drain carefully1 put on to a heated dish1 pour over cream celery or cream oyster sauce1 and serve with them peas and boiled rice4 ,curry of ,mutton ,put two tablespoonfuls of butter and one sliced onion into a pan2 cook slowly until the onion is perfectly tender2 add one clove of garlic mashed1 a teaspoonful of curry powder and a teaspoonful of turmeric2 mix thoroughly1 add a half pint of stock1 or1 better1 cocoanut milk2 stir until boiling1 add one quart of cold cooked mutton chopped fine2 heat thoroughly1 add a tablespoonful of lemon juice1 and pour at once into a platter that has been garnished with boiled rice4 ,mutton with ,anchovy ,chop sufficient cold boiled mutton to make one pint2 mash fine three anchovies4 ,put two tablespoonfuls of butter into a saucepan1 add one sliced onion1 cook until the onion is soft and yellow1 add a clove of garlic mashed1 add to this the anchovies and a half pint of stock2 simmer gently for fifteen minutes1 and press through a sieve4 ,add a tablespoonful of capers1 two or three leaves of mint that have been bruised1 and the mutton chopped fine4 ,heat over boiling water for fifteen minutes1 and serve on squares of toasted bread4 ,this may be served plain or the top of each piece may be capped with a carefully poached egg4 ,pilau ,cut into bits any pieces of cold cooked mutton2 put them into a saucepan1 cover with water1 add a grated onion1 a bay leaf and two or three cardamom seeds4 ,sprinkle over a half cup of rice that has been carefully washed2 cover the kettle and simmer slowly until the rice is tender4 ,dish the mutton1 putting the rice over the top1 cover the whole with a nicely made tomato sauce1 and send at once to the table4 ,mutton ,salad ,any pieces of cold-roasted or boiled mutton may be cut into dice and used for an ordinary mutton salad4 ,at serving time arrange this neatly on lettuce leaves1 or any accessible green2 season with salt and pepper1 and cover with mayonnaise dressing to which has been added a tablespoonful of capers4 ,where celery1 lettuce or other fresh greens cannot be procured1 canned asparagus may be mixed with the mutton or may be served with it as a garnish2 giving an exceedingly agreeable accompaniment4 ,where asparagus cannot be obtained1 a can of peas may be drained1 washed1 drained again1 and added to the mutton before it is mixed with the mayonnaise dressing1 or the mutton may be mixed with mayonnaise and filled into tomatoes that have been peeled and the centers scooped out4 ,stand each on a little nest of lettuce leaves or on a bunch of cress1 and garnish the top with capers4 ,french ,lamb ,stew #a quart of bits of cold left-over lamb or mutton #a pint of green peas #a quart of water #c stalks of mint #a teaspoonful of onion juice #a teaspoonful of salt #a saltspoonful of pepper ,put the lamb1 water and all the seasoning into a saucepan4 ,shell and wash the peas1 put them over the top1 cover the pan and bring quickly to a boil1 lift the lid1 and boil rapidly twenty minutes until the peas are tender4 ,rub together the butter and flour1 stir them carefully into the stew1 bring again to boiling point and serve4 ,lamb ,stew with ,tomatoes ,follow the preceding recipe1 using a quart of strained tomatoes in place of a quart of water4 ,,chicken--,,uncooked ,in purchasing a chicken for timbale1 select a large one1 but not an old fowl4 ,after the chicken has been drawn1 remove the white meat1 which is used uncooked for timbales4 ,the dark meat may be cooked at once and utilized for boudins1 croquettes1 salad1 cecils1 creamed hash1 or served on toast with sauce ,bordelaise1 or used in chafing dish next day4 ,or if you prefer to use it raw1 devil the legs and use the bones for soup4 ,timbale ,chop fine the uncooked white meat of a chicken2 this should weigh a half pound4 ,then rub it with the back of a wooden spoon against the side of a bowl until perfectly smooth4 ,put one cup of white bread crumbs and a half cup of milk over the fire2 stir until boiling2 when cold1 rub this thoroughly with the meat1 and press it through an ordinary flour sieve4 ,stir into it carefully the well-beaten whites of five eggs1 add a teaspoonful of salt1 a dash of white pepper2 fill into greased timbale cups1 stand in a baking pan of boiling water1 cover with oiled paper1 and bake in a moderate oven fifteen to twenty minutes4 ,the bottoms of the cups may be garnished with chopped truffle1 chopped mushrooms1 chopped parsley1 or nicely cooked green peas4 ,serve with the timbales either a plain cream sauce or a cream mushroom sauce4 ,peas are the usual accompaniment4 ,or the timbale molds may be lined with this mixture1 and the centers filled with creamed mushrooms2 put enough of the timbale mixture over the top to hold in the stuffing2 they will then be cooked and served in the usual manner4 ,deviled ,chicken ,legs ,carefully remove the bones from the legs of an uncooked chicken4 ,to a half cup of bread crumbs add twelve chopped almonds1 two tablespoonfuls of toasted pion nuts1 a tablespoonful of parsley1 a half teaspoonful of salt and a dash of cayenne2 moisten with two tablespoonfuls of butter4 ,stuff this into the spaces from which you have taken the bones1 tie the legs top and bottom to keep in the stuffing4 ,place the bones from the carcass of the chicken in the soup kettle1 cover with cold water1 and when the water reaches boiling point place the legs on top of the bones and cook continuously for two hours4 ,they may be served hot with sauce1 or cold1 cut into thin slices garnished with aspic4 ,english ,chicken ,balls ,chop fine the dark meat left over from timbales1 add a half can of finely chopped mushrooms1 a teaspoonful of salt1 a half teaspoonful of pepper1 a tablespoonful of chopped parsley1 a dozen blanched and finely chopped almonds and one raw egg2 mix thoroughly and form into balls the size of an ,english walnut4 ,arrange these over the bottom of a saucepan1 cover with stock1 add a bay leaf1 a slice of onion and of carrot2 cook slowly a half to three-quarters of an hour2 drain1 saving the stock4 ,dish the balls in the center of a platter1 put around the edge a row of potato bullets1 outside of that small triangles of toast4 ,put a tablespoonful of butter and one of flour into a saucepan2 mix1 add a half pint of stock in which the balls were cooked1 stir until boiling1 take from the fire1 add the yolk of one egg beaten with two tablespoonfuls of cream2 add a half teaspoonful of salt and a dash of pepper2 strain this over the balls and serve4 ,,chicken--,,cooked ,the remains of cold chicken or turkey may be used in precisely the same manner1 or made into croquettes1 using the same rule as for beef croquettes4 ,with an accompaniment of mayonnaise of celery1 or mayonnaise of tomato1 they make an extremely good luncheon dish4 ,for an evening entertainment they may be simply garnished with cooked peas4 ,meat croquettes are usually made into pyramid forms2 they may1 however1 be made into cylinders4 ,boudins of chicken or turkey are also exceedingly nice4 ,creamed ,hash on ,toast ,this is one of the tastiest of all the warmed-over chicken dishes4 ,chop the chicken fine1 and to each pint allow one tablespoonful of butter1 one of flour and a half pint of milk4 ,rub the butter and flour together1 add the milk1 stir over the fire until boiling1 season the meat with a teaspoonful of salt and a dash of pepper1 add to the milk sauce1 and stir over hot water for fifteen minutes4 ,the flavoring may be changed by adding three or four chopped mushrooms1 or1 if you have it1 a chopped truffle2 but it is exceedingly good plain4 ,heap this on squares of nicely toasted bread1 serve at once1 or you may garnish the tops with carefully poached eggs4 ,casserole ,wash a half cup of rice2 throw it into boiling water1 boil for twenty minutes1 drain1 add a half cup of milk1 a tablespoonful of butter1 a level teaspoonful of salt and a quarter of a teaspoonful of pepper2 stir until you have a rather smooth thick paste4 ,brush custard cups1 line them to the depth of a half inch with this rice mixture2 make a plain milk sauce1 as in preceding recipe1 and add a pint of seasoned chicken4 ,fill the space in the rice cups with this cream mixture1 put over a covering of rice1 stand the cups in a pan of boiling water1 and bake in a moderate oven for twenty to twenty-five minutes4 ,turn these carefully on a heated dish1 pour around cream sauce and serve4 ,they may be garnished with green peas1 mushrooms or truffles4 ,while this is an exceedingly economical dish it is at the same time an elegant one4 ,indian ,hash ,chop fine sufficient cold-roasted duck1 chicken1 or turkey to make one pint4 ,cut a good-sized onion into very thin slices4 ,pare1 core1 and chop fine one apple4 ,put two tablespoonfuls of butter in a saucepan1 add the apple and the onion2 toss until brown1 then add not more than an eighth of a teaspoonful of powdered mace1 a half teaspoonful of salt1 a teaspoonful of curry powder1 a tablespoonful of flour1 a teaspoonful of sugar2 mix and add a half pint of stock or water2 now add the meat1 stir constantly until smoking hot1 then stand over hot water1 covering closely for twenty minutes4 ,add two tablespoonfuls of lemon juice and serve in a border of rice4 ,mock ,terrapin or la ,newburg ,pieces of cold-roasted chicken1 turkey or duck may be used for making terrapin or la ,newburg4 ,cut the meat into pieces of fairly good size2 measure1 and to each pint of this allow a half pint of sauce2 rub together two tablespoonfuls of butter and one of flour4 ,rub to a smooth paste the hard boiled yolks of three eggs2 add to the butter and flour a gill and a half 7three-quarters of a cup7 of milk2 stir until smoking hot4 ,do not let the mixture boil2 then add this a little at a time to the yolks of the eggs1 rubbing until you have a perfectly smooth golden sauce2 press this through a sieve4 ,before beginning the sauce1 sprinkle the chicken with four tablespoonfuls of sherry or ,madeira1 the latter preferable4 ,add the chicken to the sauce1 stir until each piece is thoroughly covered2 add a half teaspoonful of salt1 just a drop of extract of nutmeg or a grating of nutmeg1 an eighth of a spoon of white pepper 7black pepper1 of course1 may be used72 cover and stand over hot water1 stirring occasionally until the mixture is smoking hot4 ,chicken ,suprme ,this may be made from either chicken or turkey cut into dice2 add an equal quantity of canned mushrooms2 for instance1 to one pint of cold chicken1 add one can of mushrooms4 ,put two tablespoonfuls of butter and two of flour in a saucepan2 mix without browning1 then add two cups 7one pint7 of chicken stock2 stir constantly until boiling1 add two tablespoonfuls of thick cream1 and the yolks of four eggs2 strain1 add the chicken and mushrooms1 a level teaspoonful of salt1 a quarter of a teaspoonful of white pepper1 ten drops of celery extract or just a little celery seed4 ,stand this mixture over hot water1 watching carefully until it is thoroughly heated2 remember that any boiling will curdle the egg4 ,serve this on a heated dish either in a border of rice or garnished with squares of toasted bread4 ,this mixture is also served in bread pats1 or it may be served in chicken muffin cases4 ,chicken ,cutlets ,chop cold cooked chicken or turkey very fine2 to each pint allow a half can of mushrooms chopped fine4 ,put one tablespoonful of butter and two of flour into a saucepan1 mix1 and add a half pint of chicken stock4 ,when smooth and thick take from the fire1 add the yolks of two eggs1 the chicken and mushrooms1 a teaspoonful of salt1 quarter of a teaspoonful of pepper1 a teaspoonful of onion juice1 a grating of nutmeg and a tablespoonful of chopped parsley2 stir over the fire for a moment2 turn out to cool2 when cold form into cutlet-shaped croquettes1 dip in egg and bread crumbs1 and fry in smoking hot fat4 ,these may be served plain1 with a garnish of peas1 or they may be served with sauce ,bchamel4 ,duck ,bordelaise ,portions of cold duck may be cut into convenient pieces1 sprinkled with wine1 about four tablespoonfuls to the pint1 and allowed to stand while you make sauce ,bordelaise4 ,put one tablespoonful of butter and one of flour into a saucepan2 mix1 add a teaspoonful of browning or kitchen bouquet and a half pint of stock2 stir until boiling1 add a tablespoonful of grated onion1 a half teaspoonful of salt1 a dash of pepper and1 if you have it1 a tablespoonful of finely-chopped ham2 cook for five minutes and strain2 add three or four fresh mushrooms or a half dozen canned mushrooms and the duck4 ,stand over boiling water until the mixture is thoroughly heated4 ,send to the table garnished with triangles of toasted bread4 ,a few stoned olives or sliced olives may be added in the place of the mushrooms1 and you would then have salmi of duck4 ,,game ,bits of cold broiled or roasted game may be chopped very fine1 rubbed to a smooth paste either in a bowl or mortar4 ,to each half pint of this mixture allow two tablespoonfuls of brown sauce thoroughly rubbed with the game1 and the unbeaten white of one egg2 press the whole mixture through an ordinary flour sieve2 then stir in the well-beaten whites of two eggs1 four mushrooms chopped almost to a powder1 and a seasoning of salt and pepper4 ,fill this into little greased molds or cups2 the cups may be garnished with chopped truffle or mushrooms1 or served plain4 ,fill in the mixture1 stand the cups in a baking pan half filled with boiling water2 cook in a moderate oven twenty minutes4 ,the little bomb-shaped molds are the better sort to use for these4 ,serve with brown sauce either plain or flavored with mushrooms4 ,,bread ,the better way is to cut just sufficient bread for each meal so that there will be really no left-overs4 ,if1 however1 a few slices are accidentally left1 put them aside in a can or jar1 never in the regular bread box with the bread2 one or two slices will invariably be missed until sufficiently old to mold and contaminate the remaining quantity of bread in the box1 and then1 too1 they are more apt to accumulate in this way than in a separate box4 ,the neater pieces may be used for toast for breakfast or lunch or supper4 ,the next best pieces use for bread and butter custard2 the crusts dry1 roll and put aside to be ready for breading articles to be fried1 or for escalloped dishes4 ,in this way every piece1 no matter what its condition1 will be utilized4 ,bread and ,butter ,custard ,beat two eggs1 without separating1 until light1 add four tablespoonfuls of sugar and a pint of milk1 mix and add a grating of nutmeg2 turn into an ordinary baking dish1 cover the top with buttered bread1 butter side up2 bake in a moderate oven just as you would a cup custard1 until you can put a spoon handle down in the center of the custard and it will come out free from milk4 ,little ,puddings la ,grand ,belle ,roll slices of stale bread into fine crumbs4 ,brush small custard cups1 or a border mold with melted butter1 sprinkle over a few currants or raisins1 or any fruit that you may have left over4 ,fill the cups with crumbs4 ,beat three eggs1 without separating1 until light2 add three tablespoonfuls of sugar1 a teaspoonful of vanilla and a pint of milk4 ,pour this carefully over the bread crumbs1 let them stand for about five minutes until the mixture has been soaked up and the bread crumbs soft2 then stand in a pan of boiling water1 cover with oiled paper and cook in the oven a half hour4 ,turn out and serve hot with egg sauce4 ,bread ,croquettes ,rub sufficient stale bread to make one quart of crumbs2 add four tablespoonfuls of sugar1 a half cup of cleaned currants1 or any fruit that you have left over1 and a grating of nutmeg2 sprinkle over a teaspoonful of vanilla1 and add sufficient beaten eggs 7about three7 to moisten the crumbs4 ,form into small cylinder-shaped croquettes1 dip in egg and roll in bread crumbs and fry in smoking hot fat4 ,serve hot with sugar sauce4 ,bread ,muffins ,cover a quart of bits of bread that have been broken apart1 with one pint of milk2 soak for fifteen minutes1 then with a spoon beat until you have a smooth paste2 add the yolks of three eggs1 a tablespoonful of melted butter and one cup of flour that has been sifted with a heaping teaspoonful of baking powder4 ,fold in carefully the well-beaten whites of the eggs1 and bake in muffin pans in a quick oven about twenty minutes4 ,muffins left from breakfast may be pulled apart and toasted for lunch or supper4 ,pieces of stale sponge cake1 in fact1 any stale cake may be used for cabinet puddings1 for cream puddings1 or for croquettes4 ,,eggs ,the soft boiled eggs that are left from breakfast will be at once hard boiled1 put into the refrigerator1 and when four have accumulated1 use them for ,beauregard eggs1 la ,newburg dishes or garnishes4 ,poached eggs that are left over may be dropped at once into boiling water1 cooked slowly until perfectly hard1 and put aside for chopping1 to use as a garnish for a curry or some vegetable dish with which they will nicely blend4 ,the tablespoonful or two of stewed tomatoes left in the dish from dinner will be put aside to use for tomato omelet1 or they may be added to the roasted beef gravy for dinner1 converting a plain homely gravy into one of better flavor4 ,the half cup of peas may be added to to-morrow's consomm1 or used as a garnish for the breakfast omelet4 ,the green portions of celery will be put aside for stewing2 the tender white part for serving raw2 while the leaves and roots will be used for flavoring soups and sauces4 ,the yolk of egg left over1 if put into a cup or saucer will1 in less than two hours1 become hard1 dry and useless4 ,this same yolk dropped into a cup half filled with cold water will keep for several days1 and may be used for mayonnaise or added to a sauce4 ,when needed1 it may be carefully lifted with a spoon and used the same as a fresh yolk4 ,whites of ,eggs ,the yolks of eggs are quite easily disposed of1 as sauces frequently call for the yolk of one or two eggs2 then they may be used for mayonnaise dressing1 or added to various dishes4 ,the whites of eggs1 however1 accumulate4 ,one of the ways of getting hard-boiled yolks1 without wasting the whites1 is to separate the white and the yolk before the egg is cooked2 drop the yolk down into a kettle of boiling water2 then stand on the back part of the stove for fifteen or twenty minutes until it is hard4 ,the yolk will cook in this way just as well as with the white in the shell4 ,now1 you have the uncooked whites1 which may be used for a simple white cake1 apple float1 souffls1 plain or with fruit4 ,beauregard ,eggs ,separate the whites and yolks of five hard-boiled eggs1 press through an ordinary fruit press1 or chop very fine4 ,make a half pint of cream sauce2 when boiling1 add the whites of the eggs4 ,have ready on a heated platter five squares of toasted bread2 heap the white sauce over these squares1 dust the top with the yolks of the eggs1 then with a little salt and pepper1 and send at once to the table4 ,egg ,croquettes ,put five hard-boiled eggs through a vegetable press1 or chopper4 ,put one tablespoonful of butter and two of flour into a saucepan1 add a half pint of milk1 stir until boiling1 add a half cup of stale1 unbrowned bread crumbs1 a teaspoonful of salt1 a tablespoonful of chopped parsley1 a dash of pepper and a half teaspoonful of onion juice2 add the eggs1 mix and turn out to cool4 ,when cold form into cutlets1 dip in egg and then in bread crumbs and fry in smoking hot fat4 ,serve with plain cream sauce4 ,these with peas make an exceedingly nice luncheon dish4 ,gold ,cake ,one frequently has four or five yolks left after having used the whites for some light dish1 as mock charlotte4 ,beat a half cupful of butter to a cream1 add gradually one cupful of sugar4 ,when very1 very light1 add the yolks of the eggs and beat for ten or fifteen minutes2 then add one cupful of water1 and two and a half cupfuls of flour1 sifted with three level teaspoonfuls of baking powder4 ,beat thoroughly1 and bake in a small round or square pan4 ,german ,slaw ,this will use the yolks of two eggs and any little sour cream that may be left over4 ,shred the cabbage and soak it in cold water1 changing the water once or twice4 ,when crisp1 wring it perfectly dry in a towel4 ,beat the yolks of two eggs1 add a half cupful of sour cream1 four tablespoonfuls of vinegar2 stir this over the fire until it thickens4 ,take from the fire1 add a half teaspoonful of salt and a dash of pepper2 mix it with the cabbage and turn it into the serving dish4 ,this quantity of dressing will be quite sufficient for about one quart of cabbage4 ,apple ,snow ,in making sauce ,hollandaise or mayonnaise one always has quite a quantity of the left-over whites4 ,these may be made into various sponges1 or used for fruit snow4 ,beat the whites of four or five eggs until light1 then add two level tablespoonfuls of sifted powdered sugar to the white of each egg and beat until dry and glossy4 ,grate into this one tart apple1 fold it quickly1 float it on a little dish of good milk or cream1 and send it at once to the table4 ,if you have one or two little stale cakes1 or a bit of sponge cake1 stale1 grate it1 dust the top1 and if you have just a little jelly1 you may dot it here and there with the jelly4 ,this must be made just before the dinner hour1 or the apple will lose its color4 ,grated pear1 or two or three peaches pressed through a sieve1 or one or two soft bananas may be beaten and used in the place of the apple4 ,,potatoes ,cold baked potatoes will be converted at once into stuffed potatoes1 and put aside for rewarming4 ,two cold boiled potatoes will make a comfortable dish of hashed browned potatoes1 or may be served with cream sauce or au gratin4 ,stuffed ,potatoes ,baked potatoes that are left over must be made into stuffed potatoes before they are heavy and cold4 ,at the close of the meal at which they were first served1 cut the potatoes directly into halves1 scoop out the inside portion1 put it through an ordinary vegetable press1 or mash it fine2 add a little butter1 salt1 pepper and sufficient milk to make a light mixture2 stand this over hot water and beat until light and smooth4 ,put it back into the shells1 and stand them aside in a cold place4 ,when ready to serve1 brush the top with beaten egg1 run them into a quick oven until hot and golden brown4 ,potato ,croquettes ,cold mashed potatoes may be made into croquettes by adding to each pint four tablespoonfuls of heated milk1 the yolks of two eggs1 a tablespoonful of chopped parsley1 a teaspoonful of grated onion1 a quarter of a teaspoonful of pepper2 stir over the fire until the mixture is thoroughly heated2 form into cylinder-shaped croquettes1 dip in egg and rolled bread crumbs and fry in smoking hot fat4 ,potato croquettes are more difficult to fry than meat croquettes2 the fat must be at least #cfe degrees 7,fahr47 and the rolling carefully done4 ,potato ,puff ,the above mixture may have the whites of the eggs beaten and stirred in1 and baked in the oven2 serve in the same dish in which it was baked4 ,potato ,roses for ,garnishing ,cold boiled potatoes may have added sufficient milk to make a soft paste2 stir it over the fire until smooth2 put it into your pastry bag1 using a star tube2 hold the bag firmly1 pressing out on greased papers these little potato roses2 brown in the oven and use them for garnishing fish dishes4 ,potato ,custards ,stir two cups of cold mashed potatoes1 with four tablespoonfuls of milk1 over the fire until they are warm and light2 take from the fire and add three eggs beaten light with four tablespoonfuls of sugar4 ,add a teaspoonful of vanilla1 stir in carefully a pint and a half of milk4 ,put this mixture into greased custard cups2 stand in a baking pan of boiling water and bake in a moderate oven until set1 about twenty or thirty minutes4 ,where a little cooked meat and1 at the same time1 mashed potatoes1 are left over1 the meat may be seasoned with a savory sauce1 turned into a baking dish1 the mashed potatoes slightly thinned with hot milk and then slightly thickened with flour1 and used as a crust4 ,this makes what we call a potato pie4 ,four tablespoonfuls of milk and four of flour would be a good allowance to each cupful of mashed potatoes4 ,,potatoes--,,cold ,,boiled ,hashed ,brown ,potatoes ,chop two cold boiled potatoes rather fine1 season with salt and pepper4 ,put a tablespoonful of butter in an ordinary saut pan2 when hot1 put in the potatoes1 smoothing and patting them down2 stand over a moderate fire and allow them to cook undisturbed for at least eight minutes2 then with a limber knife fold over one half as you would an omelet2 stand again over the fire for about three minutes and turn at once on to a heated dish4 ,these are exceedingly difficult to make4 ,directions must be carefully followed2 the butter must be hot when you put in the potatoes2 the whole must be packed firmly down so that it will not break when turning out4 ,o',brien ,potatoes ,chop one green pepper rather fine4 ,chop sufficient red pepper to make two tablespoonfuls4 ,put two tablespoonfuls of butter in a frying pan1 add the peppers1 which must be sweet2 shake until the peppers are soft1 cover over four cold boiled potatoes1 chopped rather fine1 that have been seasoned with a teaspoonful of salt and a dash of pepper4 ,press them down as you do hashed brown potatoes1 let them stand for a moment1 stir them up1 mix well1 without breaking1 and press down again4 ,let these stand until brown1 fold over as you would an omelet and turn out on a heated platter4 ,potatoes au ,gratin ,to each four good-sized cold potatoes chopped fine allow a pint of cream sauce1 to which you have added four tablespoonfuls of grated cheese2 mix the potatoes with the sauce1 turn them into a baking dish1 dust with cheese1 and brown in a quick oven4 ,scalloped ,potatoes ,cut cold boiled potatoes into dice2 to each pint allow a half pint of cream sauce4 ,put a layer of the sauce in the bottom of a baking dish1 put in the potatoes1 season with salt and pepper1 cover with another layer of cream sauce1 dust the top with bread crumbs1 dot here and there little bits of butter1 and bake in a moderate oven until a golden brown4 ,potatoes in ,milk ,cold boiled potatoes may be cut into slices and cooked in milk in a double boiler until the whole is thoroughly heated2 season with salt and pepper and serve4 ,sweet ,potatoes ,cold boiled or roasted sweet potatoes may be mashed while warm1 seasoned with salt1 pepper and butter and formed at once into croquettes2 dip and fry the same as white potato croquettes4 ,lyonnaise ,potatoes ,cut cold boiled potatoes into small dice2 to each pint allow a tablespoonful of butter2 put the butter in an ordinary saut pan1 melt it1 add a tablespoonful of chopped onion1 shake until the onion is golden brown2 throw in the potatoes1 shake or toss over a hot fire until each piece is slightly browned2 sprinkle lightly with a half teaspoonful of salt1 a tablespoonful of parsley1 and a dash of pepper2 dish and serve4 ,broiled ,potatoes ,cut cold boiled potatoes into thin slices lengthwise2 dip each slice in a little melted butter1 dust it with salt and pepper1 and broil it over a clear fire until a golden brown4 ,for dyspeptics it is better to broil the potato first and add the butter after1 as the heating of the butter renders it indigestible4 ,sweet potatoes may be broiled after this same rule1 and would be less greasy than when fried4 ,vegetable ,browned ,hash ,chop two or three cold boiled potatoes rather fine1 add an equal quantity of chopped carrot1 and either string beans or peas1 which ever you happen to have left over4 ,you can add to this a cupful of stewed cabbage4 ,put two tablespoonfuls of butter into a shallow frying pan1 mix the vegetables1 put them into the butter1 let them stand over a slow fire until they are browned thoroughly and crusted in the bottom4 ,fold one half carefully over the other1 and press the two halves together2 cook just a moment longer1 and turn out on to a heated platter4 ,this is a nice dish to serve with omelet and tomato sauce for luncheon or supper4 ,,cheese ,the shells of ,edam1 or pine-apple cheese1 after all the available cheese has been scooped out1 will be used as a baking dish for stewed spaghetti or macaroni or rice4 ,if care is taken1 one shell may be used for three or four bakings4 ,boil the macaroni in plain water until tender2 then drain1 cut it into small pieces and add it to cream sauce4 ,pour this into the cheese shell1 stand the shell on a piece of oiled paper in a baking pan and run into a moderate oven for fifteen or twenty minutes4 ,lift the shell carefully1 put it on to a heated dish1 and send at once to the table4 ,after the macaroni has been taken out1 the shell will be cleaned and put aside in a cold place for the next baking4 ,there is just enough cheese imparted by the toasting of this shell to give ah agreeable flavor to the macaroni4 ,plain boiled rice may be heaped into the shells and steamed1 or baked in the oven for a few moments4 ,any scraps or bits of common cheese1 when too hard and dry to serve on the table should be grated1 put into a jar and put aside for cheese balls to serve with lettuce1 cheese souffl1 for baked macaroni1 or spaghetti1 or for croquettes1 cheese sauce1 or ,duchess soup4 ,cheese ,souffl ,put one cup of stale bread crumbs with a gill of milk over the fire for just a moment2 take from the fire1 add the yolks of three eggs1 six tablespoonfuls of grated cheese1 a half teaspoonful of salt and a dash of red pepper2 stir in the well-beaten whites of the eggs2 put into individual baking dishes2 bake in a quick oven about eight minutes and send at once to the table4 ,cheese ,balls ,grate or chop sufficient common cheese to make a half pint2 add to it one pint of stale bread crumbs1 a half teaspoonful of salt1 a dash of red pepper and the whites of two eggs slightly beaten4 ,form these into small balls the size of an ,english walnut2 dip in egg and then in bread crumbs and fry in smoking hot fat4 ,these may also be made into small cylinder-shaped croquettes1 and served with cream sauce4 ,duchess ,soup ,put two tablespoonfuls of butter and a sliced onion in a saucepan2 cook until the onion is soft and yellow2 add to this two tablespoonfuls of flour1 mix1 and then add one quart of milk1 a level teaspoonful of salt and a palatable seasoning of red pepper4 ,add six tablespoonfuls of grated cheese2 stir in a double boiler until it is smoking hot2 press through a fine sieve2 reheat and send at once to the table4 ,cheese ,pudding ,toast slices of stale bread until a golden brown and crisp to the center4 ,this is best done in the oven4 ,put a layer of this toasted bread in the bottom of a baking dish2 put over a quarter of a cup of grated or chopped cheese1 sprinkle with salt and red pepper2 then another layer of bread1 another of cheese and the last of bread4 ,pour over sufficient milk to moisten the bread2 bake in a quick oven fifteen minutes1 and serve at once4 ,,sauces ,all meat sauces are made after the same rule1 changing the liquids to give varieties2 for instance1 one tablespoonful of butter 7which means an ounce71 and one tablespoonful of flour 7a half ounce7 are always allowed to each half pint of liquid4 ,the butter and flour are rubbed together 7better without heating71 then the liquid added1 cold or warm1 the whole stirred over the fire until boiling4 ,a half teaspoonful of salt and an eighth of a teaspoonful of pepper is the proper amount of seasoning4 ,white ,sauce ,if you wish to make a white sauce1 use one tablespoonful of butter1 one tablespoonful of flour and a half pint of milk4 ,called also milk or cream sauce4 ,tomato ,sauce ,tomato sauce will have the same proportions of butter and flour and a half pint of strained tomatoes4 ,sauce ,bechamel ,for sauce ,bechamel1 fill the cup half full of stock1 then the remaining half with milk1 giving again the half pint of liquid and usual quantity of butter and flour4 ,sauce ,suprme ,this is one of the nicest of all sauces to use with warmed-over chicken1 duck or turkey4 ,rub together a tablespoonful of butter and one of flour1 then add gradually a half pint of chicken stock2 stir constantly until boiling1 take from the fire1 add the yolks of two eggs1 strain through a fine sieve1 add the seasoning1 and serve immediately4 ,sauces containing the yolks of uncooked eggs cannot be reboiled after the eggs are added4 ,english ,drawn ,butter ,for ,english drawn butter1 use a tablespoonful of butter1 a tablespoonful of flour1 and a half pint of water4 ,we usually have the water boiling1 and add it gradually to the butter and flour1 stirring rapidly4 ,as soon as it reaches boiling point1 take from the fire and add carefully another tablespoonful of butter4 ,this may be converted into a plain ,sauce ,hollandaise by adding with the last tablespoonful of butter1 the yolks of two eggs1 the juice of half a lemon1 a teaspoonful of onion juice and a tablespoonful of chopped parsley4 ,brown ,sauce ,this is made by rubbing butter and flour together in the above proportions1 then adding a half pint of stock2 stir until boiling1 add a teaspoonful of browning or kitchen bouquet and the usual seasoning of salt and pepper4 ,to change the character of this sauce add garlic1 onion1 ,worcestershire sauce1 mushroom catsup1 etc4 ,brown ,tomato ,sauce ,an exceedingly nice sauce for ,hamburg steaks4 ,after you have taken the steaks from the pan1 add a tablespoonful of butter and one of flour2 mix4 ,fill your measuring cup half full of strained tomatoes1 the remaining half with stock1 making a half pint2 add this to the butter and flour1 stir until boiling1 add a seasoning of salt and pepper and pour over the steaks4 ,roasted ,beef ,gravy ,roasted beef gravy1 which really should be a sauce1 is improved by adding a little tomato to the stock before adding it to the fat and flour4 ,in roasting meats1 we do not use butter for the sauce2 there is always sufficient fat in the bottom of the pan4 ,pour from the pan all but one or two tablespoonfuls of fat 7the amount required7 and add to that the flour4 ,a rounding tablespoonful of butter to which we refer weighs an ounce2 of liquid fat1 as in the pan1 you must allow two even tablespoonfuls to the ounce2 so1 if you are going to make a half pint of sauce take out all but two tablespoonfuls of fat2 add one tablespoonful of flour and then the half pint of water or stock4 ,browning ,plain burned sugar 7caramel7 may be used to color soups and sauces1 thus saving the trouble of browning the flour or butter4 ,it is also used as a flavoring for sweets4 ,put one cup of sugar1 dry1 into an iron saucepan4 ,stand it over a hot fire1 and stir continually until it is reduced to a dark brown liquid4 ,when it begins to burn and smoke1 add hastily a cup of boiling water1 stir and cook until a thin syrup-like mixture is formed4 ,it must not be too thick4 ,bottle1 and it is ready for use1 and will keep any length of time4 ,kitchen ,bouquet ,add one chopped onion and a teaspoonful of celery seed to one cup of dry sugar1 and then proceed as for ordinary browning4 ,strain and bottle4 ,a very good mixture under this name can be purchased at the grocers4 ,mushroom ,sauce ,where just a few mushrooms are left over1 either fresh or canned1 they may be chopped fine and added to a brown sauce and served with steak or beef2 or they may be chopped fine and added to a cream sauce and served with chicken or sweetbreads4 ,cold ,meat ,sauces ,it is the fashion when one is serving cold meat to pass with it some condiment like ,worcestershire sauce1 mushroom1 walnut or tomato catsup4 ,of course1 these used in any great quantity are more or less injurious4 ,a number of little left-overs in the house may be used to take their place1 adding zest to the meat1 and are more economical and more wholesome4 ,chopped ,tomato ,sauce ,peel a good-sized tomato1 cut it into halves and press out the seeds2 chop the flesh of the tomato fine1 add a quarter of a teaspoonful of salt1 a dash of pepper1 or1 if you have it1 a little sweet pepper chopped fine2 you may add also a little celery chopped very fine1 or celery seed1 and a teaspoonful of onion juice2 rub your spoon with a clove of garlic1 and mix the ingredients thoroughly2 add a teaspoonful of lemon juice and dish4 ,pass and use as ordinary catsup4 ,grated ,cucumber ,sauce ,grate three or four large cucumbers2 drain them on a sieve2 to this drained pulp add a half teaspoonful of salt1 a dash of red pepper1 a teaspoonful of onion juice1 a tablespoonful of lemon juice1 and their stir in carefully two or three tablespoonfuls of very thick cream2 if you can whip the cream a little first1 so much the better4 ,cream may also be added to the tomato4 ,chopped ,celery ,sauce ,chop fine sufficient celery to make a half pint2 season it with a quarter of a teaspoonful of salt1 a teaspoonful of onion juice1 a dash of pepper4 ,rub the spoon with garlic1 mix thoroughly1 stir into it the yolk of an egg that has been beaten light with two tablespoonfuls of cream2 add a few drops of lemon juice or tarragon vinegar and serve4 ,cream ,horseradish ,sauce ,this is one of the most delightful sauces to serve with left-over meats1 especially beef4 ,press from the vinegar four tablespoonfuls of horseradish1 add a quarter of a teaspoonful of salt1 and work in the yolk of an egg4 ,whip six tablespoonfuls of cream to a stiff froth1 stir it gradually into the horseradish and dish at once4 ,pudding ,sauces ,the simple method of making a pudding sauce is to add to a half cup of sugar1 a tablespoonful of flour2 mix thoroughly1 and then add hastily a half pint of boiling water2 boil for a moment and pour while hot into one well-beaten egg1 beating all the while4 ,this may now be seasoned with any flavoring1 as orange1 lemon or vanilla4 ,to change the character of this sauce1 a tablespoonful of butter may be added4 ,where butter enters largely into the composition of a pudding sauce1 it is better that it should be beaten to a cream1 the sugar added gradually1 then the egg and last the liquor4 ,heat it over a double boiler just at serving time1 or the froth will float on the surface and the liquid be rather dense at the bottom4 ,melted sugar with lemon juice and a little water is called sugar sauce4 ,,salads ,there comes a time during the week1 even in careful housekeeping1 when there is an accumulation of little things1 a few olives1 a slice or two of beet1 perhaps two or three pieces of cooked carrot1 a cold potato1 a tiny little bit of cold fish1 or cold meats1 and not more than a tablespoonful or two of aspic jelly2 these may all be utilized in a ,russian ,salad ,chop or cut carefully the vegetables2 mix together1 add two or three tablespoonfuls of toasted pion nuts1 and the meat and fish2 dish on lettuce leaves1 or1 if you have tomatoes1 peel and take out the centers1 and fill the salad into the tomatoes4 ,serve with ,french or mayonnaise dressing2 garnish with blocks of aspic jelly4 ,,cereals ,cold boiled rice left over may be mixed with a small quantity of meat1 and used for stuffing tomatoes or egg plant2 or it may be re-heated or made into pudding1 or added to the muffins for lunch1 or added to the corn bread4 ,a cup of oat meal or cracked wheat or wheatlet may also be added to the muffins or ordinary yeast or corn breads4 ,these little additions increase the food value1 make the mixture lighter1 and save waste4 ,southern ,rice ,bread ,separate two eggs1 beat the yolks until light1 and add one cup 7a half pint7 of milk2 add a tablespoonful of melted butter1 a half teaspoonful of salt1 and one and a half cups of corn meal2 beat thoroughly1 and stir in one cup of cold boiled rice2 add a teaspoonful of baking powder2 beat for two or three minutes2 stir in the well-beaten whites of the eggs1 and bake in a thin sheet in an ordinary baking pan4 ,rice ,muffins ,separate two eggs2 add to the yolks one cup of milk and a cup and a half of white flour2 beat thoroughly1 add a half teaspoonful of salt1 a teaspoonful of baking powder and one cup of cold boiled rice2 stir in the well-beaten whites1 and bake in gem pans in a quick oven twenty minutes4 ,rice ,croquettes ,to make cold boiled rice into croquettes1 the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup2 you may season with sugar and lemon or salt and pepper1 and serve as a vegetable4 ,form into cylinder-shaped croquettes2 dip in egg and bread crumbs1 and fry in smoking hot fat4 ,simple ,rice ,pudding ,put into a double boiler one quart of milk2 allow it to cook for thirty minutes2 then add two tablespoonfuls of sugar1 a grating of nutmeg1 and one cup of cold boiled rice2 turn this into a baking pan1 and bake in a quick oven thirty minutes4 ,serve cold4 ,raisins may be added when it is put into the baking pan4 ,lemon ,rice ,into one cup of cold boiled rice stir one pint of milk2 beat the yolks of three eggs with a half cup of sugar together until light2 add to them the rice and milk2 add the grated yellow rind and the juice of one lemon4 ,turn this into a baking pan2 bake in a moderately quick oven twenty to thirty minutes4 ,beat the whites of the eggs to a stiff froth1 add three tablespoonfuls of powdered sugar1 and beat again4 ,heap these over the pudding1 dust thickly with powdered sugar2 return to the oven to slowly brown2 serve cold4 ,paradise ,pudding ,pare1 core and grate three apples4 ,separate three eggs2 add to the yolks four tablespoonfuls of sugar2 beat until light2 add a grating of nutmeg and a teaspoonful of lemon juice2 stir in a half cup of cold boiled rice2 mix with this quickly the apples1 and beat well2 add a half cup of milk2 turn into a baking dish1 and bake for thirty minutes4 ,make a meringue as in preceding recipe1 from the whites of the eggs2 heap it over the top1 and brown4 ,this pudding may be served warm or cold4 ,compote of ,pineapple ,throw a pint of boiling water over one cup of cold boiled rice2 stir for a moment2 drain1 and stand at the oven door4 ,have ready1 picked apart1 one small pineapple2 add to it a half cup of sugar2 heat quickly1 stirring constantly4 ,arrange the rice in the center of a round dish1 making it into a mound1 flat on top2 heap the pineapple neatly on this2 pour over the syrup1 and send at once to the table4 ,small quantities or different kinds of fruits that have been left over may be blended and used in this way4 ,monday ,pudding ,cut bits of whole wheat bread into dice4 ,use a half cup of any fruit that may have been left over1 prunes1 raisins1 chopped dates or candied fruit4 ,grease an ordinary melon mold2 put a layer of the bread in the bottom1 then a layer of the fruit1 and so continue until you have the mold filled4 ,beat three eggs1 without separating1 with four tablespoonfuls of sugar2 add a pint of milk2 pour this carefully over the bread2 let it stand for ten minutes2 then put the lid on the mold1 and steam or boil continuously for one hour4 ,serve with lemon or orange sauce4 ,apple ,farina ,pudding ,pour the left-over breakfast porridge into a square mold and stand it aside4 ,at luncheon or dinner time cut this into thin slices1 cover the bottom of a baking dish with these slices1 and cover these with sliced apples1 and so continue until you have the ingredients used1 having the last layer apples4 ,beat an egg1 without separating1 until light1 add a half cupful of milk and a saltspoonful of salt1 then stir in a half cupful of flour4 ,when smooth pour this over the apples and bake in a quick oven a half hour4 ,serve with milk or with hard sauce4 ,cranberry ,farina ,pudding #b cupfuls of cold left-over farina porridge #a_/b cupful of cranberries #a_/b cupful of sugar ,it is wise to pour the porridge into a mold as soon as you finish breakfast4 ,at serving time turn this out in a glass dish1 pour over the cranberry that has been pressed through a sieve2 dust thickly with the sugar4 ,stir the remaining sugar into a half pint of milk or cream and serve as a sauce with the pudding4 ,plain ,farina ,pudding #b cupfuls of milk #a_/b cupful of sugar #b eggs #a cupful of left-over farina or cream of wheat #a teaspoonful of vanilla ,put the milk in a double boiler1 add the sugar and cold farina porridge4 ,stir until thoroughly hot1 then add the eggs1 well beaten1 and the vanilla4 ,turn into a baking dish and run in the oven until brown4 ,serve cold1 with milk or cream4 ,farina ,gems #b eggs #a cupful of milk #a cupful of cold boiled farina #a cupful of flour #d level teaspoonfuls of baking powder #a_/b teaspoonful of salt ,separate the eggs1 add the milk and stir this gradually into the cold farina4 ,when smooth add the salt1 baking powder and flour1 mixed4 ,beat1 and then fold in the well-beaten whites of eggs4 ,bake in gem pans in a quick oven a half hour4 ,hominy ,pone #a cupful of boiled hominy #a cupful of white corn meal #b cupfuls of milk #b level tablespoonfuls of butter #b eggs #a_/b teaspoonful of salt ,if the hominy is cold left-over hominy1 add to it the milk1 and when thoroughly smooth add the eggs1 well beaten1 then the butter1 melted1 and the corn meal4 ,pour into a greased pan and bake in a very hot oven about twenty to twenty-five minutes4 ,oat ,meal ,muffins ,the ordinary muffin recipes1 which are always about alike1 no matter what flour is used1 may have added to them a cup of well-cooked oat meal2 for instance1 separate two eggs as for rice muffins2 add to the yolks a cup of milk2 then add one and a half cups of whole wheat flour2 beat thoroughly2 add a teaspoonful of baking powder2 beat again2 add one cup of well-cooked oat meal1 or you may substitute wheatlet or any of the breakfast cereals2 fold in the whites of the eggs1 and bake in gem pans in a quick oven twenty to thirty minutes4 ,sandwiches ,little bits of fruit1 crisp pieces of celery1 cold meats of all kinds1 may be chopped1 properly seasoned1 and used for making fruit1 vegetable and meat sandwiches4 ,,vegetables ,string beans1 cauliflower1 carrots1 beets1 peas and even a cold boiled potato may all be cut into neat pieces1 mixed together1 and served on lettuce leaves1 dressed with ,french dressing as a salad4 ,one cold boiled beet may be used as a garnish for a potato salad4 ,string beans1 if you have sufficient quantity1 may be served alone as a salad4 ,stuffed ,egg ,plant ,throw a good-sized egg plant into a kettle of boiling water2 boil ten minutes2 when cold cut into halves and with a blunt knife scoop out the center4 ,chop this scooped-out portion fine1 mix with it an equal quantity of finely-chopped uncooked meat1 add a grated onion1 a clove of garlic mashed1 a teaspoonful of salt1 a little chopped parsley1 if you have it1 and a dash of pepper4 ,fill this into the egg plant shells1 stand them in a baking pan1 add a cup of stock and a tablespoonful of butter1 bake slowly one hour1 basting every ten minutes4 ,cucumbers ,raw cucumbers are easily wilted1 and are then unfit for serving4 ,soak them in pure cold1 unsalted water until serving time4 ,pass ,french dressing in a separate dish4 ,in this way the left-overs may be placed in the refrigerator and used next day as an addition to the dinner salad4 ,left-,over ,tomatoes ,a half cup of stewed tomatoes may be used with stock for brown tomato sauce1 or for making a small dish of scalloped tomatoes1 helping out at lunch when perhaps the family is less in number4 ,the ,italians boil down this half cup of tomatoes until it has the consistency of dough2 then press through a sieve1 add a little salt1 pack down into a jelly tumbler and stand in the refrigerator to use as flavoring4 ,a tablespoonful in a soup1 or in an ordinary sauce1 or mixed with the water for baked beans1 or added to the stock sauce for spaghetti or macaroni1 adds greatly to the flavor as well as appearance4 ,corn ,oysters #f ears of cold boiled corn #b eggs #a cupful of milk #a_/b cupful of flour #a_/b teaspoonful of salt #a saltspoonful of pepper ,score the corn1 press it out1 add the eggs1 well beaten1 and the oil or butter2 then stir in the milk1 salt and pepper4 ,sift the flour1 stir it in1 and drop by spoonfuls into shallow hot fat4 ,chicken ,corn ,pie #f ears of cold cooked corn #d eggs #a level tablespoonful of butter1 melted #a cupful of milk #a teaspoonful of salt #a saltspoonful of pepper #a young chicken ,score the corn and with a dull knife press it out4 ,carefully beat the eggs1 without separating1 until light1 add the milk1 melted butter1 salt and pepper4 ,pour this into a casserole mold or pudding dish4 ,have the chicken drawn and disjointed2 make two pieces of the breast1 cut it into four pieces1 dust with salt and pepper1 brush with melted butter4 ,lay the chicken on top of this mixture and stand the baking dish in a moderately quick oven about one hour4 ,serve in the dish in which it was cooked4 ,some prefer to broil the chicken on the bone side before they put it into the pudding1 the pudding may be baked1 and then put it in the pudding and brown it with the pudding4 ,this is a good way to use cold left-over corn1 and cold bits of chicken may be used in the place of the fresh chicken4 ,green ,corn ,cakes #d ears of left-over cooked corn #a egg #b tablespoonfuls of milk #a tablespoonful of melted butter #a_/b cupful of flour #a_/b teaspoonful of salt ,score the corn1 press out the cooked pulp1 add to it the beaten egg1 milk1 melted butter and salt4 ,stir in the flour1 and drop by tablespoonfuls into a little thoroughly heated fat4 ,,fruits ,small quantities of fruit that are not sufficiently sightly to put again on the table may be put aside and made into fruit pot-pie4 ,all sorts of fruits may be blended4 ,put them into a saucepan1 and to each pint of this fruit allow one quart of water and a palatable seasoning of sugar1 and you may flavor it with a little grated lemon or orange rind2 bring to boiling point4 ,during this time put one pint of flour into a bowl1 add a half teaspoonful of salt and a teaspoonful of baking powder4 ,beat one egg until light1 add to it a half cup of milk1 then add this to the flour2 there should be just enough to moisten and make a dough4 ,take this out on the board1 knead lightly1 roll out and cut into biscuits4 ,put these biscuits over the top of the fruit2 cover the kettle and cook slowly for fifteen minutes2 do not lift the lid during the cooking4 ,serve hot with plain milk or cream1 or with a hard sauce made from sugar and butter4 ,fruit ,souffl ,beat the whites of six eggs until light1 but not dry2 add three tablespoonfuls of powdered sugar2 mix quickly2 line the bottom of the baking dish with any sort of fruit1 such as chopped dates or figs1 or left-over candied fruits or preserves4 ,heap over the whites of the eggs1 dust thickly with powdered sugar1 and bake in a hot oven for five minutes4 ,serve immediately4 ,to give variety1 where stale biscuits or bread1 or sponge cake are left over1 line the bottom of the dish with the stale bits2 pour over enough milk to moisten1 put in a layer of fruit and the whites of the eggs as above4 ,fruit ,jambolaya ,put one cupful of cold boiled rice in a little sieve or colander and stand it over the tea kettle where the steam will pass through it4 ,chop fine any left-over fruit at hand1 an apple1 pear1 plum1 banana1 and the pulp of an orange2 they may be all mixed together and slightly sweetened4 ,put a little of the rice into four serving dishes1 put in the center of each a tablespoonful of the chopped fruit and send to the table4 ,this is rather nice for children1 and is a good way to use up both the rice and the fruit1 as it makes a good combination4 ,plain ,white ,cake ,beat a quarter of a cup of butter to a cream2 add gradually one and a half cups of sugar4 ,sift two cups of flour with a teaspoonful of baking powder2 measure a half pint of water2 add a little water and a little flour1 and so continue until the ingredients are used2 beat thoroughly1 then stir in the well-beaten whites of five eggs4 ,bake in a loaf or layers4 ,put layers together with chopped fruit1 soft custard1 or a soft icing4 ,chicken ,muffin ,cases ,boil together a half pint of water and two tablespoonfuls of butter1 add hastily a half pint of sifted flour1 stir over fire until a smooth dough is formed4 ,take from the fire and when cool1 add one unbeaten whole egg2 beat1 add another and so continue until four eggs have been added4 ,bake in gem pans until light and hollow1 about a half hour4 ,this quantity will make twelve4 ,cut a round from the top and fill the muffin with any creamed mixture4 ,to ,make ,cocoanut ,milk ,cover one quart of grated cocoanut with one pint of boiling water4 ,stir and mash2 strain and press4 ,the milk thus produced may be used for curries4 ,throw away the pulp4 ,,sour ,,milk ,,and ,,cream ,corn ,cake #b eggs #a cupful of thick sour milk #a level teaspoonful of baking soda #b cupfuls of corn meal #c_/d cupful of white flour #b cupfuls of sweet milk #c level teaspoonfuls of baking powder ,beat the eggs until very light1 without separating4 ,moisten the soda in two tablespoonfuls of cold water1 stir it into the cupful of sour milk2 add this to the eggs1 then add the meal and beat thoroughly4 ,sift the baking powder and flour2 stir these into the other mixture1 and then add the two cupfuls of sweet milk4 ,pour into a shallow greased pan and bake in a moderately quick oven about three-quarters of an hour4 ,this should have a custard on top4 ,sponge ,corn ,cake #a cupful of corn meal #a_/b cupful of flour #a cupful of thick sour milk #b eggs #a level tablespoonful of butter1 melted #a_/b teaspoonful of salt #a_/b teaspoonful of baking soda ,moisten the soda in a tablespoonful of water and stir into the thick sour milk4 ,separate the eggs2 beat the yolks1 add the sour milk1 with the butter1 melted1 corn meal and flour4 ,beat thoroughly1 then fold in the well-beaten whites1 add salt and bake in a shallow greased pan in a quick oven a half hour4 ,old ,virginia ,batter ,cakes #b eggs #a cupful of sour milk #a cupful of water #b cupfuls of white corn meal #a cupful of flour #a_/b teaspoonful of salt #a level teaspoonful of baking soda #a teaspoonful of baking powder ,beat the eggs1 without separating1 until very1 very light4 ,dissolve the soda in a little water1 add it to the sour milk2 stir until this is well mixed1 add it to the egg2 add the water1 the corn meal1 salt and flour sifted with the baking powder4 ,mix thoroughly and bake on a very lightly greased griddle4 ,plain ,corn ,dodgers #a egg #a_/b teaspoonful of salt #a cupful of thick sour milk #a level teaspoonful of baking soda #a cupful of corn meal #a_/b cupful of flour ,beat the egg1 without separating4 ,dissolve the soda and add it to the sour milk2 add this to the egg2 add the salt1 then the corn meal and flour4 ,beat until well mixed1 and drop by spoonfuls in a shallow pan in which you have a little bacon or ham fat4 ,when cooked on one side1 turn quickly and cook on the other4 ,,index ,anchovy1 ,mutton with ,apple ,farina ,pudding ,snow ,baked ,sardines ,balls1 ,cheese ,curry ,english ,chicken ,barbecue of ,cold ,beef ,batter ,cakes1 ,old ,virginia ,beauregard ,eggs ,bechamel ,sauce ,beef1 ,cold1 ,barbecue of ,beef--,cooked ,barbecue of ,cold ,bresleau ,croquettes ,fritters ,gobbits ,minced on ,toast ,panada ,potato ,dumplings ,ragout ,rechauffee ,salt ,hash ,no4 #a ,no4 #b ,steak ,pudding ,beef ,croquettes ,fritters ,gravy1 ,roasted on ,toast1 ,minced ,panada of ,rechauffee of ,salt ,hash ,no4 #a ,no4 #b ,steak ,pudding ,timbale ,beef--,uncooked ,brown ,stew ,cannelon ,hamburg ,steaks ,kibbee ,timbale ,bobotee ,bordelaise ,duck ,boudins ,bouquet1 ,kitchen ,bread and ,butter ,custard ,croquettes ,muffins ,southern ,rice ,bresleau ,broiled ,potatoes ,browned ,hash1 ,vegetable ,browning ,brown ,sauce ,stew ,tomato ,sauce ,butter1 ,english ,drawn ,cake1 ,corn ,gold ,plain ,white ,sponge ,corn ,cakes1 ,green ,corn ,old ,virginia ,batter ,canaps ,cannelon ,cases1 ,chicken ,muffin ,casserole ,celery ,sauce1 ,chopped ,cereals ,cheese ,balls ,pudding ,souffl ,chicken ,balls1 ,english ,chicken--,cooked ,casserole ,creamed ,hash on ,toast ,cutlets ,indian ,hash ,mock ,terrapin ,suprme ,chicken ,corn ,pie ,cutlets ,legs1 ,deviled ,muffin ,cases ,suprme ,chicken--,uncooked1 ,deviled ,legs1 ,english ,balls1 ,timbale1 ,chopped ,celery ,sauce1 ,tomato ,sauce1 ,cocoanut ,milk1 ,to ,make1 ,cold ,beef1 ,barbecue of1 ,boiled ,potatoes1 ,meat ,sauces1 ,compote of ,pineapple1 ,cooked ,beef1 ,chicken1 ,fish1 ,mutton1 ,corn ,cake1 ,sponge1 ,cakes1 ,green1 ,dodgers1 ,plain1 ,oysters1 ,pie1 ,chicken1 ,cranberry ,farina ,pudding1 ,cream ,horseradish ,sauce1 ,creamed ,hash on ,toast1 ,croquettes1 ,beef1 ,bread1 ,egg1 ,fish1 ,potato1 ,rice1 ,cucumber ,sauce1 ,grated1 ,cucumbers1 ,curry ,balls1 of ,mutton1 ,custard1 ,bread and ,butter1 ,custards1 ,potato1 ,cutlets1 ,chicken1 ,deviled ,chicken ,legs1 ,dodgers1 ,plain ,corn1 ,drawn ,butter1 ,english1 ,duchess ,soup1 ,duck ,bordelaise1 ,dumplings1 ,potato1 ,egg ,croquettes1 ,plant1 ,stuffed1 ,eggs1 ,beauregard ,whites of1 ,english ,chicken ,balls1 ,drawn ,butter1 ,farina ,gems1 ,pudding1 ,apple1 ,cranberry1 ,plain1 ,fish la ,crme1 ,fish--,cooked1 la ,crme1 ,baked ,sardines1 ,canaps1 ,croquettes1 ,french ,lamb ,stew1 ,fritters1 ,beef1 ,fruit ,jambolaya1 ,souffl1 ,fruits1 ,game1 ,garnishing1 ,potato ,roses for1 ,gems1 ,farina1 ,german ,slaw1 ,gobbits1 ,gold ,cake1 ,grated ,cucumber ,sauce1 ,gravy1 ,roasted ,beef1 ,green ,corn ,cakes1 ,hamburg ,steaks1 ,hash1 ,creamed1 on ,toast1 ,indian1 ,salt ,beef ,no4 #a1 ,no4 #b1 ,vegetable ,browned1 ,hashed ,brown ,potatoes1 ,hollandaise ,sauce1 ,hominy ,pone1 ,horseradish ,sauce1 ,cream1 ,indian ,hash1 ,jambolaya1 ,fruit1 ,kibbee1 ,kitchen ,bouquet1 ,klopps1 ,lamb ,stew1 ,french with ,tomatoes ,left-,over ,tomatoes ,lemon ,rice ,little ,puddings la ,grand ,belle ,lyonnaise ,potatoes ,meat ,sauces1 ,cold ,milk1 ,cocoanut1 ,to ,make ,potatoes in ,minced ,beef on ,toast ,mock ,terrapin or la ,newburg ,monday ,pudding ,muffin ,cases1 ,chicken ,muffins1 ,bread ,oat ,meal ,rice ,mushroom ,sauce ,mutton--,cooked ,bobotee ,boudins ,curry of ,french ,stew ,klopps ,pilau ,salad ,stew with ,tomatoes with ,anchovy ,mutton1 ,curry of ,salad ,mutton--,uncooked ,curry ,balls ,mutton with ,anchovy ,oat ,meal ,muffins ,o',brien ,potatoes ,old ,virginia ,batter ,cakes ,oysters1 ,corn ,panada of ,beef ,paradise ,pudding ,pie1 ,chicken ,corn ,pilau ,pineapple1 ,compote of ,plain ,corn ,dodgers ,farina ,pudding ,white ,cake ,pone1 ,hominy ,potato ,croquettes ,custards ,dumplings ,puff ,roses1 for ,garnishing ,potatoes au ,gratin ,broiled --,cold ,boiled ,hashed ,brown in ,milk ,lyonnaise ,o',brien ,scalloped ,stuffed ,sweet ,pudding1 ,apple ,farina ,beef ,steak ,cheese ,cranberry ,farina ,monday ,paradise ,plain ,farina ,sauces ,simple ,rice ,steak ,puddings1 ,little la ,grand ,belle ,puff1 ,potato ,ragout ,rechauffee of ,beef ,rice ,bread1 ,southern ,croquettes ,lemon ,muffins ,pudding1 ,simple ,roasted ,beef ,gravy ,roses1 ,potato1 for ,garnishing ,russian ,salad ,salad1 ,mutton ,russian ,salads ,salt ,beef ,hash1 ,no4 #a ,no4 #b ,sandwiches ,sardines1 ,baked ,sauce1 ,bechamel ,brown ,tomato ,chopped ,celery ,tomato ,cream ,horseradish1 ,grated ,cucumber ,hollandaise ,mushroom ,suprme ,tomato ,white ,sauces1 ,cold ,meat ,pudding ,scalloped ,potatoes ,simple ,rice ,pudding ,slaw1 ,german ,snow1 ,apple ,souffl1 ,cheese ,fruit ,soup1 ,duchess ,sour ,milk and ,cream ,corn ,cake ,old ,virginia ,batter ,cakes ,plain ,corn ,dodgers ,sponge ,corn ,cake ,southern ,rice ,bread ,sponge ,corn ,cake ,steak ,pudding1 ,beef ,steaks1 ,hamburg ,stew1 ,brown ,french ,lamb ,lamb1 with ,tomatoes ,stock ,stuffed ,egg ,plant ,potatoes ,suprme ,chicken ,sauce ,sweet ,potatoes ,terrapin1 ,mock ,timbale ,beef ,to ,make ,cocoanut ,milk ,tomato ,sauce1 ,brown ,chopped ,tomatoes1 ,lamb ,stew with ,left-,over ,uncooked ,beef ,chicken ,mutton ,vegetable ,browned ,hash ,vegetables ,white ,cake1 ,plain ,sauce ,whites of ,eggs