,,practical ,,vegetarian ,,cookery ,,editors ,,the ,,countess ,,constance ,,wachtmeister ,,kate ,,buffington ,,davis 8,thus the ,king's will is3 ,there hath been slaughter for the sacrifice ,and slaying for the meat1 but henceforth none ,shall spill the blood of life nor taste of flesh1 ,seeing that knowledge grows1 and life is one1 ,and mercy cometh to the merciful40 --,light of ,asia4 ,,for ,,sale ,,by ,mercury ,pub4 ,co41 #dad ,mason ,st41 ,san ,francisco1 ,cal4 ,theosophical ,book ,concern1 #bf ,van ,buren ,st41 ,chicago1 ,ill4 ,theosophical ,pub4 ,co41 #fe ,fifth ,ave41 ,new ,york4 ,k4 ,buffington ,davis1 ,minneapolis1 ,minn4 ,theosophical ,pub4 ,co41 #bf ,charing ,cross1 ,london1 ,eng4 ,,copyright1 #ahig ,,by ,,kate ,,buffington ,,davis ,all rights reserved ,electrotyped by ,the ,printers ,electrotyping ,co4 ,minneapolis1 ,minn4 ,,index4 ,,preface #a ,,introductory #c ,,soups4 ,soup ,stock #e ,stock for ,clear ,soup #e ,tomato ,bouillon #e ,julienne #f ,macaroni #f ,toronto ,bisque #f ,tomato #g ,cream of ,tomato #g ,dutch #h ,cream of ,potato #h ,potato with ,dumplings #h ,rice ,potato #i ,clear ,soup with ,nouilles #i ,bean ,pure with ,nouilles #aj ,bean ,pure with ,tomato #aj ,red ,kidney ,bean #aj ,black ,bean #aj-ad ,split ,pea #aa ,cream of ,celery #aa ,white ,soup #ab ,cream of ,corn #ab ,corn ,chowder #ab ,cream of ,green ,peas #ac ,cabbage #ac ,cauliflower #ad ,cream of ,asparagus #ad ,summer ,vegetable #ad ,carrot #ae ,mock ,turtle #ae ,scots ,broth #ae ,white ,turnip #af ,cream of ,lima ,beans #af ,bean ,pure with ,tomato #aj-ag ,,savories ,,and ,,relishes4 ,savory ,hash #ai ,nut ,loaf #ai ,vegetable ,sweet ,breads #ai ,stuffed ,squash #bj ,stuffed ,cucumbers #bj ,vegetable ,cutlets #ba ,celery on ,toast #ba ,turnip ,souffl #ba ,farina ,croustades #bb ,rice ,croquettes #bb ,italian ,macaroni #bc ,macaroni ,pie #bc ,macaroni ,cheese #bc ,vegetable ,hot ,pot #bc ,winter ,vegetable ,pie #bd ,vegetable ,hash #bd ,nut ,croquettes #bd ,biscuit ,pats #be ,yorkshire ,pudding #bf ,fried ,apples #bf ,vegetable ,sausages #bf ,chinese ,rice #bg ,curried ,rice with ,eggs #bg ,banana ,fritters #bg ,curried ,rice #bg ,irish ,stew #bh ,chestnut ,croquettes #bh ,,mushrooms4 ,grilled #ca ,escaloped #ca ,mushroom ,pie #ca ,aunt ,susan's ,mushroom ,pie #cb ,stewed #cb ,baked #cb ,mushrooms in ,white ,sauce #cc ,mushrooms with ,lemon #cc ,,eggs4 ,curried #ce ,baked #cf ,scrambled #cf ,shirred #cf ,hard ,boiled #cf ,lyonaised #cg ,with ,mushrooms #cg ,savory #cg ,fricasseed #cg ,forced #ch ,egg ,cutlets #ch ,roasted #ch ,in ,cream #ch ,escaloped #ci ,poached1 ,spanish ,style #ci ,swiss ,eggs #dj ,,omelets4 ,french #dj ,french with ,tomato #dj ,french with ,french ,peas #dj ,french with ,mushrooms #da ,foamy ,omelet #da ,sweet #da ,savory #da ,bread ,omelet #da ,vegetable ,omelet #db ,cheese ,omelet #db ,eggs and ,asparagus #dc ,devilled ,eggs #dc ,eggs on ,toast #dc ,,savory ,,sauces ,,and ,,gravies4 ,brown ,sauce #de ,tomato ,sauce #de ,white ,sauce #df ,cheese ,sauce #df ,dutch ,sauce #df ,drawn ,butter #df ,butter ,sauce #dg ,brown ,butter ,gravy #dg ,,cheese ,,dishes4 ,an ,english ,monkey #di ,rice and ,cheese #di ,welsh ,rarebit #di ,cheese ,pudding #ej ,cheese ,straws #ej ,potato with ,cheese #ej ,cheese ,pats #ea ,cheese ,relish #eb ,cheese ,puff #eb ,cheese ,wafers #eb ,cheese ,custards #ec ,,salads ,,and ,,salad ,,dressings4 ,cream ,dressing #ee ,plain ,dressing #ee ,mayonaise ,dressing #ef ,french ,dressing #ef ,cooked ,salad ,dressing #ef ,aunt ,susan's ,salad ,dressing #ef ,salad ,cream #eg ,,salads4 ,spring ,salad #eg ,stuffed ,tomato #eg ,plain ,tomato #eh ,tomato ,aspic #eh ,summer ,salad #eh ,italian ,salad #eh ,string ,bean ,salad #ei ,lima ,bean ,salad #ei ,nut and ,celery ,salad #ei ,plain ,celery ,salad #fj ,potato ,celery ,salad #fj ,potato ,salads #fj ,beet ,salad #fa ,cabbage ,salad #fa ,salad of ,grape ,fruit and ,walnuts #fa ,a ,sweet ,salad #fb ,orange ,salad #fb ,salmagundi #fb ,salad of ,lettuce and ,grape ,fruit #fc ,,vegetables4 ,creamed ,vegetables #fe ,escaloped ,onions1 ,cauliflower1 or ,asparagus #fe ,,asparagus4 ,baked #fe ,asparagus on ,toast #ff ,asparagus with ,white ,sauce #ff ,asparagus ,pie #ff ,asparagus ,pudding #ff ,,beans4 ,creamed ,string ,beans #fg ,wax ,beans #fg ,boston ,baked ,beans #fg ,dried ,lima ,beans #fh ,fresh ,lima ,beans #fh ,succotash #fh ,,corn4 ,roasted #fi ,cut ,corn #fi ,green ,corn1 ,steamed #fi ,corn ,fritters #fi ,baked ,corn #gj ,corn ,pudding #gj ,corn on ,toast #gj ,corn ,pats #ga ,,cabbage4 ,boiled #ga ,cabbage in ,white ,sauce #ga ,cabbage in ,milk #gb ,hot ,slaw #gb ,baked ,cabbage #gb ,,egg ,,plant4 ,escaloped #gb ,baked ,egg ,plant #gc ,fried ,egg ,plant #gc ,egg ,plant with ,egg and ,cracker #gc ,egg ,plant ,balls #gd ,,peas4 ,boiled #gd ,peas in ,white ,sauce #gd ,pats with ,peas #ge ,pastry with ,peas #ge ,,potatoes4 ,boiled #ge ,new ,potatoes #ge ,mashed ,potatoes #gf ,potato ,croquettes #gf ,potato ,pats #gf ,saratoga ,chips #gg ,princess ,potatoes #gg ,wachtmeister ,potatoes #gg ,potatoes in ,white ,sauce #gh ,lyonaised ,potatoes #gh ,escaloped ,potatoes #gh ,french ,fried ,potatoes #gi ,fried ,potatoes #gi ,potato ,scones #gi ,potato ,pears #gi ,potato ,pancakes #hj ,,sweet ,,potatoes4 ,baked #hj ,escaloped #hj ,sweet ,potato ,curry #ha ,sweet ,potato ,croquettes #ha ,glaced ,sweet ,potatoes #ha ,fried #ha ,browned ,sweet ,potatoes #ha ,warmed ,up ,sweet ,potatoes #hb ,,onions4 ,steamed #hb ,stewed #hb ,young ,onions in ,white ,sauce #hb ,baked #hc ,fried #hc ,onions in ,milk #hc ,,spinach4 ,boiled #hd ,chopped with ,eggs #hd ,spinach ,souffle #hd ,,tomatoes4 ,tomatoes on ,toast #he ,stuffed ,baked ,tomatoes #he ,fried ,tomatoes #hf ,fricasseed ,tomatoes #hf ,escaloped ,tomatoes #hf ,tomato and ,rice ,fritters #hf ,devilled ,tomatoes #hg ,,bread ,,stuffs4 ,home ,made ,yeast #hi ,three ,hour ,bread #hi ,whole ,wheat ,bread #ij ,english ,unfermented ,griddle ,bread #ia ,tea ,rolls #ib ,whole ,wheat ,muffins #ib ,corn ,muffins #ic ,graham or ,rye ,gems #ic ,baking ,powder ,biscuit #ic ,puffs #id ,pop-,overs #id ,waffles #id ,boston ,brown ,bread #ie ,bannocks #ie ,,griddle ,,cakes4 ,hominy #if ,raised ,graham #if ,indian ,meal #if ,bread #if ,rice #ig ,sour ,milk #ig ,,breakfast ,,foods4 ,whole ,wheat #ig ,,sandwiches4 ,cheese and ,egg #ii ,egg #ii ,nut #ii-ajj ,plain ,cheese #ajj ,cottage ,cheese #ajj ,olive and ,caper #ajj ,cheese and ,mustard #aja ,boiled ,egg #aja ,tomato #aja ,tomato and ,egg #aja ,chocolate #aja ,mushroom #ajb ,pine-apple #ajb ,italian #ajb ,fruit #ajc ,graham #ajc ,russian #ajc ,,cakes ,,and ,,icings4 ,,cakes-- ,one ,egg ,cake #aje ,orange ,cake #ajf ,ida's ,cake #ajf ,angel ,food #ajf ,water ,sponge ,cake #ajg ,tea ,cakes #ajg ,poor ,man's ,cake #ajg ,coffee ,cake #ajh ,cream ,cake #ajh ,fried ,cakes #ajh ,sugar ,cookies #ajh ,jumbles #aji ,ginger ,snaps #aji ,macaroons #aji ,lady ,fingers #aaj ,eclairs #aaj ,cream ,puffs #aaa ,fruit ,jumbles #aaa ,chocolate ,strips #aab ,miss ,farmer's ,sponge ,cake #aab ,velvet ,cake #aab ,,icings-- ,soft ,frosting #aac ,cream ,icing #aac ,orange ,icing #aac ,opera ,caramel ,frosting #aac ,,desserts4 ,pastry #aae ,puff ,paste #aae ,mince ,pies #aaf ,fruit ,pie #aaf ,cream ,pie #aag ,custard ,pie #aag ,lemon ,pie #aag ,squash ,pie #aah ,ripe ,currant ,pie #aah ,neufchatel ,cheese ,pies #aah ,pine-apple ,tart #aai ,almond ,peach ,pie #aai ,,puddings4 ,irish ,moss ,jelly #abj ,sago ,milk #abj ,sago ,jelly #abj ,orange ,foam #aba ,neapolitan ,pudding #aba ,fruit ,mange #abb ,lemon ,snow #abb ,orange ,souffl #abb ,orange ,custards #abc ,chestnut ,cream #abc ,peach ,cake #abc ,steamed ,cabinet ,pudding #abc ,cold ,cabinet ,pudding #abd ,prune ,whip #abd ,washington ,pie--,chocolate ,filling #abd ,strawberry ,cream ,cake #abe ,charlotte ,russe ,pie #abe ,steamed ,fruit ,pudding #abf ,charlotte ,russe #abf ,connecticut ,indian ,pudding #abf ,chinese ,pudding #abg ,banana ,pudding #abg ,cream ,rice ,pudding #abg ,sweet ,potato ,pudding #abh ,oat ,meal ,pudding #abh ,snow ,balls #abh ,cream ,pudding #abi ,french ,bread ,pudding #abi ,,sauces ,,for ,,puddings4 ,apricot ,sauce #abi ,hard ,sauce #acj ,ginger ,sauce #acj ,currant ,jelly ,sauce #acj ,egg ,sauce #aca ,,apple ,,desserts4 ,steamed ,apples #aca ,baked ,apples #aca ,apple ,fritters #acb ,baked ,apple ,dumplings #acb ,apple ,slump #acc ,apple ,rice #acc ,apple ,cream #acc ,apple ,flummery #acc ,,short ,,cakes4 ,rachel's ,short ,cake #acd ,strawberry #ace ,orange #ace ,cranberry #ace ,pine-apple #ace ,banana #acf ,,ices4 ,water ,ices #acf ,uncooked ,cream #acf ,french ,cream #acg ,chocolate ,cream #acg ,wachtmeister ,frozen ,pudding #acg ,frozen ,fruits #acg ,strawberry ,sherbet #ach ,pine-apple ,sherbet #ach ,,confections4 ,candy ,dough #aci ,chocolate ,creams #aci ,cream ,walnuts #aci ,cream ,almonds #aci ,cream ,nut ,cakes #adj ,cream ,dates #adj ,orange ,creams #adj ,chocolate ,annas #adj ,molasses ,candy #ada ,brown ,betties #ada ,lemon ,mints #ada ,soft ,caramels #ada ,butter ,scotch #adb-adc ,marshmallows #adb ,choc-o-pop #adb ,cracker-,jack #adb ,frosted ,fruits #adc ,stuffed ,dates #adc ,salted ,almonds #adc ,caramels #adc ,coffee ,cream ,caramels #add ,chocolate ,caramels #add ,lemon ,candy #add ,cocoanut ,drops #ade ,kisses #ade ,,beverages4 ,tea #adg ,cocoa #adg ,french ,coffee #adg ,american ,coffee #adh ,caramel ,coffee #adh ,chocolate #adh ,apricot ,water #adi ,gingerade #adi ,grape ,juice #adi ,fruit ,juices #adi ,pine-apple ,frapp #aej ,orange ,frapp #aej ,,english ,,marmalades4 ,rhubarb #aea ,orange #aea ,lemon #aea ,apricot #aeb ,,invalid ,,cookery4 ,pea ,soup #aec ,milk ,toast #aec ,cup ,custard #aec ,rice ,foam #aed ,creamed ,gruel #aed ,egg ,gruel #aed ,barley ,gruel #aee ,arrow ,root #aee ,graham ,gruel #aee ,egg ,nogg #aee ,egg and ,lime ,water #aef ,apple ,water #aef ,egg ,lemonade #aef ,arrow ,root ,water #aef ,barley ,water #aef-aeg ,egg ,tea #aeg ,toast ,water #aeg ,baked ,milk #aeg ,flax-seed ,lemonade #aeh ,,important ,,notes4 ,the ,way to ,test ,hot ,fat #aei ,celery ,flavoring #aei ,nut ,butter #aei ,bay ,leaves #afj ,substitutes for ,meat ,ingredients-- ,suet #afj ,meats #afj ,gelatine #afj ,meat ,fats #afj ,pastry ,shortening #afj ,herbs and ,soup ,powder #afa ,to ,prepare ,onions for ,salads #afa ,the ,way to ,dry ,corn #afa ,weights and ,measures for ,cooks #afb ,coloring for ,soups and ,gravies #afb ,boiling ,vegetables #afb ,stewing ,fruits #afc ,use of ,salt #afd ,beverages #afd ,,menus4 ,menus for ,one ,week #afe ,menus for ,plain ,living #agj ,menus for ,formal ,luncheons #agf ,menus for ,formal ,dinners #agh ,,preface4 ,the aim of this book is to demonstrate the nutritious and appetising possibilities of vegetable foods4 ,cattle are becoming so diseased that apart from a humane revulsion against the consumption of meats in daily food1 man is being driven for his own welfare to seek purer food substance4 ,any physical habit indulged in for generations is difficult to overcome1 and the transition period between daily meat eating1 and pure vegetarianism is a difficult one4 ,we have endeavored to suggest such a variety of tasty and nutritious foods as will materially aid in making the change4 ,we do not claim this to be an exhaustive treatise on ,vegetarian ,cookery2 only a clear and practical aid in the better preparations of some of the delicious products of the ,vegetable ,kingdom4 ,many children show a natural dislike to meats1 and ,mothers are at a loss how to supply them with proper nourishment when they reject the meat4 ,requests have come to us for aid through this very fact2 and was one of the incentives to the bringing out of this book4 ,mothers will have no difficulty in finding a plentiful variety of relishable and nutritious foods for the children if they will study the following pages4 ,equally easy will the formal dinner appear when one wishes to entertain ,vegetarian friends4 ,,introductory4 ,vegetarianism from a ,theosophical standpoint involves a whole philosophy of life4 ,the short quotation on our title page well expresses the theosophic concept of the ,unity of life1 and the law of cause and effect which we call ,karma4 ,life is fundamentally a unit1 and aught that works ill to any manifestation thereof has effect on all4 ,through occult science we are taught a very practical lesson of direct benefit to the individual1 by a diet free from blood4 ,as clearly stated in ,annie ,besant's manual on 8,man and his ,bodies10 man molds these instruments of his will1 or true self4 ,these bodies are but instruments2 in no sense the man himself2 and these instruments or bodies are finely responsive to the operator1 or true self1 only as they are purified and harmonized4 ,gross foods1 and gluttony make gross bodies1 not only physical1 but astral as well4 ,for the astral bodies feed on the subtle emanations of the foods supplying nutriment to the physical encasement4 ,if1 through the consumption of meats we feed the astral on the emanations of blood or animal life1 we intensify the gross desire-nature of the astral man1 intensify the passional-nature1 and at death1 when the physical body is cast aside as a discarded garment1 the dense1 gross1 astral body is held to corresponding planes in the realm of the astral2 thus the purgatory of the ,roman church becomes a very real and uncomfortable experience4 ,if1 on the contrary1 clean habits of life have purified the astral body1 when it is liberated at the hour of death from the prison house of flesh it is not of the same degree of density as the lower astral planes1 and it passes on to the sunlit meadows of that world and away from its slums4 ,alcohol has also a most pernicious effect on the astral vehicle1 and for that reason is eliminated from the food of the occultist4 ,it is a great mistake to give to the perishing1 alcohol1 or narcotics1 as it has really a more serious effect on the out-going astral than on the physical encasement4 ,when man learns to live on clean food1 to have clean habits and to think clean1 generous thoughts1 there is naught in all this wonderful universe that he need fear4 ,,practical ,,vegetarian ,,cookery4 ,,soups4 ,,soup ,,stock4 ,any nuts with herbs dried and ground will nicely flavor and enrich stock4 ,,stock ,,for ,,clear ,,soups4 ,place four onions in large kettle with a gallon of water1 let boil steadily two hours1 then add one carrot1 two small turnips1 two parsnips1 three bay leaves1 one head of celery 7if celery leaves cannot be had a saltspoonful of celery seeds may be used71 one-eighth head of cabbage4 ,let boil four hours2 strain4 ,this should make a gallon of strong stock4 ,,tomato ,,bouillon4 ,put one quart of tomatoes1 with one and a half quarts of water1 in kettle over the fire2 add one tablespoonful of chopped onion1 two bay leaves1 four whole cloves1 one level teaspoonful of celery seed and a half teaspoonful of pepper4 ,cover and cook twenty minutes4 ,strain through a sieve4 ,beat the whites of two eggs until partly light1 add them to the tomato1 and boil rapidly for five minutes4 ,strain through two thicknesses of cheese cloth4 ,reheat1 season with two teaspoonfuls of salt and serve with croutons4 ,,julienne ,,soup4 ,boil tender1 not soft1 one small potato1 one small carrot1 one half cupful of green peas 7canned peas can be used71 and one small head of celery1 if in season2 if in summer1 asparagus heads will do4 ,cut the large vegetables into small dice1 and add one quart of the clear stock4 ,take the yolks of two eggs1 whipping them up with one tablespoonful of milk with salt to taste1 put in a crockery cup and set in steamer2 let cook until solid2 set away to chill1 then cut in small dice or fancy shapes and add to the soup4 ,,macaroni ,,soup4 ,one-third package of ,macaroni1 or ,spaghetti2 cook in boiling water1 salted to taste1 until tender1 then drain quickly and add one quart of clear stock4 ,bring to a boiling point and serve4 ,,toronto ,,bisque4 ,place a sauce pan1 with half a cupful of fine chopped onion1 the same of carrot and celery1 over the fire2 cover with boiling water2 cook five minutes2 drain off the water4 ,melt one tablespoonful of butter in a saucepan1 add the parboiled vegetables2 cover and cook ten minutes1 stirring often2 then add one heaping teaspoonful of flour1 stir and cook two minutes1 add one cupful of canned tomatoes1 and one quart of boiling water1 cook fifteen minutes4 ,shortly before serving rub the bisque through a sieve2 mix the yolk of two eggs with half a cupful of cream2 add it to the bisque1 and stir for a few minutes over the fire4 ,in the meantime cook two ounces of macaroni in salted water thirty-five minutes2 drain and rinse it off with cold water2 cut the macaroni into small pieces the size of a white bean2 add one cupful of this macaroni to the bisque and serve4 ,,tomato ,,soup4 ,to one can of tomatoes add one pint of water1 four peppercorns1 one half bay leaf1 four cloves1 and a bit of mace2 cook until the tomatoes are soft enough to strain4 ,after straining add two teaspoonfuls of sugar1 one teaspoonful of salt1 one fourth teaspoonful of soda2 thicken with two tablespoonfuls of butter and three tablespoonfuls of flour blended together4 ,,cream ,,of ,,tomato4 ,to one half can of tomatoes1 add one scant tablespoonful of finely chopped onion1 and three spikes of celery1 cook until tender1 then strain through a wire sieve2 season to taste1 add soda the size of a pea4 ,scald one quart of milk1 mix one teaspoonful of butter with heaping teaspoonful of flour1 dissolve in warm milk and stir into the scalding milk2 add to the strained tomato stock just before serving2 don't let it stand after milk is added4 ,serve with crackers4 ,,dutch ,,soup4 ,take one bay leaf1 one half can of tomatoes1 one half can of corn1 one medium sized onion1 chopped2 two heads of celery1 cut fine 7or one half teaspoonful of celery seed72 one half cupful of rice1 one half cupful of oatmeal1 one carrot1 cut in dice1 one eighth head of cabbage1 cut fine1 one small turnip1 cut fine1 gallon1 or more1 of cold water1 with salt to taste4 ,cook gently until all vegetables are thoroughly tender4 ,very nice served plain1 or with dumplings4 ,this soup is a hearty luncheon in itself4 ,,cream ,,of ,,potato4 ,to one head of celery1 cut fine1 add one teaspoonful of chopped onion1 one large1 or two medium sized potatoes1 sliced2 cook until you can mash through a wire sieve2 then add one quart of scalding milk1 one half cupful of cream1 and thicken to a cream with buttered flour4 ,serve with oyster crackers4 ,,potato ,,soup ,,with ,,dumplings4 ,pare1 wash1 and cut into dice1 six good sized potatoes1 chop fine one onion1 place in kettle with water to cover1 salt to taste1 and cook until tender2 then add one quart of cream or rich milk1 add one tablespoonful of butter1 a dash of pepper1 and let come to a boil4 ,have ready dumplings made as follows3 ,to four heaping tablespoonfuls of flour1 add pinch of salt1 one even teaspoonful baking powder1 one tablespoonful cream1 and water enough to make soft dough2 do not knead1 mould into small lumps1 size of walnuts1 and drop into soup as soon as the soup comes to a boil4 ,the dumplings take about eight minutes to cook1 and the kettle should be kept covered all the time4 ,the soup needs to be carefully watched that it does not boil over or burn2 it is well to lift the kettle free from the stove every three or four minutes1 giving it a little twirl1 but do not lift the cover until the eight minutes are passed1 for sudden reduction of temperature may make the dumplings heavy4 ,,rice ,,potato ,,soup4 ,to two tablespoonfuls of rice1 thoroughly washed1 add one potato cut in large dice1 one tablespoonful of finely chopped onion1 and one-third of a teaspoonful of celery seed2 cook until tender1 salt to taste1 add one quart of hot milk and one half cupful of cream4 ,serve with crackers4 ,,soup ,,with ,,nouilles4 ,nouilles--,beat two eggs1 mix to a stiff paste with flour and a pinch of salt1 roll out very thin on well floured board1 let dry a few minutes1 then roll snugly1 cut from end of roll in strips as thin as possible1 and shake out thoroughly4 ,have one quart clear stock hot and shake nouilles in gently4 ,let it simmer until nouilles are tender4 ,,bean ,,pur,e ,,with ,,nouilles4 ,take one pint of cold ,boston baked beans2 place in kettle with two quarts of water1 one small onion1 chopped fine1 one small bay leaf2 let boil until onion is tender1 put through a wire strainer 7if too thick1 more water can be added72 season to taste1 add nouilles and let simmer until they are tender4 ,,bean ,,pur,e ,,with ,,tomato4 ,to one bowl of cold ,boston baked beans1 add one half onion1 chopped2 one half teaspoonful of celery seed1 one pint of tomatoes1 one bay leaf1 and one quart of water4 ,let boil one half hour1 then mash through a colander1 if too thick add more water1 have ready one heaping teaspoonful of flour blended smooth with water1 stir into the strained mixture1 and put soup back on the fire1 letting it come to a good boil4 ,the flour is added to keep the soup an even creamy thickness4 ,serve with croutons4 ,,red ,,kidney ,,bean ,,soup4 ,to one can of red kidney beans1 cooked in their own juice and then mashed through a sieve to remove skins1 add one quart of rich fresh milk1 one tablespoonful of butter1 salt and pepper to taste4 ,let come to a boil and serve with croutons1 or wafers4 ,,black ,,bean ,,soup4 ,soak a pint of black beans in two quarts of cold water over night2 boil them four hours or more2 mash them thoroughly1 strain them through a colander into a saucepan1 cover1 and let boil4 ,mix a tablespoonful of flour smoothly with cold milk or cream1 stir into the boiling soup until it thickens2 add a cupful of butter2 if it is too thick1 thin with boiling water2 add a tablespoonful of lemon juice4 ,season and spice to taste4 ,,split ,,pea ,,soup4 ,put a pint of split peas1 and one bay leaf1 with two quarts of cold water in a covered saucepan to boil for four hours2 mash the peas thoroughly1 strain them through a colander into a saucepan2 set it1 covered1 over the fire to boil2 mix one tablespoonful of flour with a cupful of soft butter1 stir it into the boiling soup until it thickens2 cover and boil five minutes or more4 ,if the soup is too thick it may be thinned with boiling water4 ,season to taste4 ,one pint of strained tomato added to this makes a very nice soup1 of different flavor4 ,,cream ,,of ,,celery4 ,cut the tops of one stalk of celery2 simmer gently until tender in sufficient water to cover1 with one teaspoonful salt4 ,cut up celery stocks in one inch pieces and boil in one pint of water until tender4 ,boil two tablespoonfuls rice in water until nearly done2 then add to the celery soup to boil a few minutes2 strain celery tops and add the liquor to the soup pot4 ,boil one quart of milk in double boiler2 thicken with one scant tablespoonful of flour blended with one tablespoonful of butter2 add another teaspoonful of salt2 add this to soup and let boil but a second4 ,have ready one half cupful of whipped cream2 place in the bottom of the tureen1 pour on the hot soup1 and serve with crackers4 ,,white ,,soup4 ,put in a saucepan one and one half pint of water2 when boiling throw in the white part of a cauliflower separated into sprays1 let boil twenty minutes2 then add bread balls made thus3--to one pint of bread crumbs1 add powdered marjoram1 thyme1 sweet savory and chopped parsley1 to taste2 one tablespoonful of melted butter1 pinch of salt1 a little whole wheat flour and beaten egg to bind2 form into little balls1 size of walnuts1 and drop into the soup and boil ten minutes2 then add one pint of rich milk or cream to soup1 and let come to a boil4 ,grate in a bit of cheese1 just enough to flavor delicately4 ,serve with croutons4 ,,cream ,,of ,,corn4 ,to one can of corn add three pints of milk2 boil for half an hour4 ,to one tablespoonful of chopped onion1 add two tablespoonfuls of butter and cook in frying pan until delicate brown1 then add to onion and butter two tablespoonfuls of flour2 blend4 ,stir this mixture into the corn and milk2 add salt and pepper to taste2 cook five minutes2 then run through coarse sieve to strain1 and stir in the well beaten yolks of two eggs and one quarter of a cupful of cream2 return to double boiler and cook until it thickens2 do not let it boil4 ,,corn ,,chowder4 ,pare and slice one large potato and one onion2 place in agate kettle a layer of onion2 cover that with one cupful of corn2 then add the sliced potatoes2 add just enough water to cover1 and let simmer gently until onion and potatoes are tender4 ,add one quart of rich milk1 one third cupful of cream and let come to a boil4 ,remove from fire and stir in the whipped yolk of one egg1 and add a tablespoonful of chopped parsley4 ,,green ,,pea ,,soup4 ,put a quart of freshly shelled1 unwashed peas into a double boiler1 steam until the peas can be thoroughly mashed1 pour in a quart of boiling milk1 let boil for one minute and strain it through a colander into a saucepan2 mix two tablespoonfuls of flour smoothly with cold milk2 stir it into the boiling soup until it thickens2 add two tablespoonfuls of butter1 set it covered on the range1 to boil five minutes or more1--until the flour is cooked4 ,season to taste4 ,a sprig of mint cooked with the peas gives a flavor liked by many4 ,,cabbage ,,soup4 ,steam a whole cabbage with the stem end down1 for two hours or more1 set it off1 covered1 to cool2 take off the coarse outer leaves1 chop the cabbage very fine1 put it into a saucepan with a cupful of butter1 and season to taste4 ,set it over the fire for the butter to melt2 then dredge in gradually four tablespoonfuls of flour2 stir1 to mix it with the butter and cabbage1 pour in a quart or more of boiling milk1 or water1 stir until it thickens2 cover it and boil five minutes or more1 to cook the flour4 ,,cauliflower ,,soup4 ,may be made the same as cabbage soup2 only substituting cauliflower for cabbage4 ,,cream ,,of ,,asparagus4 ,cut off half inch tips from two bunches asparagus stalks4 ,cook the stalks until tender in boiling water4 ,rub through a colander1 salt to taste2 add three pints of boiling milk2 smooth one teaspoonful of butter with one of flour and stir into the soup4 ,cook fifteen minutes2 while this is in course of preparation boil the tips till tender1 drain and put in tureen4 ,when soup is done take from stove1 add one half cupful of cream and pour over the tips4 ,serve with croutons4 ,,summer ,,vegetable ,,soup4 ,pare two medium sized onions and one turnip1 place these with one cupful of finely chopped cabbage to cook in three quarts of boiling water4 ,season to taste with salt and cook till tender1 then add one cupful of green corn1 cut from cob1 bring to a quick boil and cook five minutes1 add one half cupful of cream just before serving4 ,,black ,,bean ,,soup4 ,soak one quart of black beans over night2 put them in a kettle with a gallon of cold water and two bay leaves2 boil slowly until well done1 rub through a colander1 and return to the kettle2 season with salt1 white pepper1 and1 if liked1 a little thyme2 blend one tablespoonful of butter with one tablespoonful of flour and dissolve in one half cupful of warm water2 stir into the soup4 ,serve with croutons4 ,,carrot ,,soup4 ,boil six carrots in water2 when thoroughly done drain them and pass them through a fine sieve4 ,mix the pulp thus obtained with as much clear stock 7water will answer1 but the soup will not be so good7 as will make it of the desired consistency4 ,add pepper1 salt1 and a pinch of sugar4 ,melt one ounce of butter and mix with it a tablespoonful of flour2 then gradually add to the carrot pure2 let it come to a boil1 add a small piece of butter2 serve with croutons4 ,,mock ,,turtle ,,soup4 ,boil a bay leaf and a scant cupful of lentils in salted water until tender4 ,mash through colander to remove husks4 ,put back in kettle and add water enough to make one quart of soup2 blend one tablespoonful of butter with scant tablespoonful of flour and stir into the soup2 let come to a boil4 ,just before serving add fine slices of lemon1 and two sliced1 hard boiled1 eggs4 ,,scots ,,broth4 ,wash two ounces of barley2 soak it for three hours2 chop one half of a medium sized head of cabbage1 and one onion1 put over to boil with the soaked barley1 in one quart of water2 salt to taste4 ,let boil for two hours2 adding more water if it becomes too thick1 be careful not to add too much water2 season with savory herbs1 or soup powder2 add a tablespoonful of butter1 and serve with croutons4 ,,white ,,turnip ,,soup4 ,peel and prepare turnips according to quantity of soup desired1 put them over to cook in boiling water2 when half done add one fifth as much of onions1 chopped very fine1 with pepper and salt to taste4 ,when turnips are tender pour the liquid through a sieve and rub the turnips through with a spoon4 ,return to kettle and add as much milk as is required to bring soup to the proper consistency2 add a little parsley1 chopped fine2 one cupful of cream1 and one tablespoonful of butter blended with one teaspoonful of flour4 ,serve with croutons4 ,,cream ,,of ,,lima ,,beans4 ,soak one cupful of dried lima beans over night2 in the morning drain and add three pints of cold water4 ,cook until tender and rub through a sieve4 ,cut two slices of onion and four slices of carrot into small cubes2 cook in two tablespoonfuls of butter until yellow1 add one cupful of cream or milk1 two tablespoonfuls of butter1 two tablespoonfuls of flour1 one teaspoonful of salt1 and one saltspoonful of pepper2 and stir into the boiling soup4 ,strain and serve4 ,,bean ,,pur,e ,,with ,,tomato4 ,to one pint of cold ,boston baked beans1 add one chopped1 small1 onion1 one bay leaf1 and one cupful of tomato2 boil in one quart of water until tender1 then mash through a colander1 put back in kettle over the fire and add one tablespoonful of butter blended with one teaspoonful of flour2 season to taste1 let come to a boil1 and serve with croutons4 ,,savories ,,and ,,relishes4 ,,savory ,,hash4 ,take one third of brown lentils 7which have been cooked tender and rubbed through colander7 to two thirds of chopped cold boiled potatoes1 add one cupful of bread crumbs over which has been poured one tablespoonful of melted butter4 ,season1 adding savory1 soup powder or sage and chopped onion1 as preferred2 put tablespoonful of butter in frying pan1 add the hash1 cover until thoroughly heated1 then remove cover and let brown1 turn out on platter garnished with parsley4 ,,nut ,,loaf4 ,grind or chop very fine one half pound of nuts--any kind you prefer2 add one pound of broken bread1 one fourth pound of butter2 turn on one pint of boiling water and one egg1 well beaten1 salt1 pepper1 and sage to taste2 chop very fine4 ,butter a pudding dish1 cover the buttered surface with bread crumbs1 pour in the mixture1 and bake one hour or until well done4 ,turn out on a platter1 garnish with parsley or celery tops4 ,serve with cranberry sauce4 ,,vegetable ,,sweet ,,breads4 ,to six tablespoonfuls of lentils1 previously boiled in salted water until tender and mashed through a colander1 add three tablespoonfuls of bread crumbs and two beaten eggs1 mix well together and fry by tablespoonfuls in plenty of hot butter4 ,serve hot1 with green peas4 ,,stuffed ,,squash4 ,boil or steam1 a good sized summer squash1 it needs to be of tender skin1 leave on the skin and cut it once across before putting on to cook2 let it cook until tender1 be careful not to break in taking up2 scoop out the seeds with a spoon1 have ready some bread crumbs in which have been mixed one tablespoonful of melted butter and tablespoonful of finely minced onion and an equal quantity of chopped parsley or mint1 as you prefer1 with salt and pepper to taste2 fill the cavity in squash with this stuffing and fasten together4 ,place in the oven and bake one half hour1 basting frequently with butter and hot water4 ,,stuffed ,,cucumbers4 ,take three medium sized cucumbers1 pare1 remove the seed centers and fill with stuffing4 ,bind the halves together with tape and steam until tender2 remove all tapes1 but one1 that through the middle1 lay them in a baking dish and brush them over with egg2 then scatter fine bread crumbs and brown4 ,serve in long dish1 with brown gravy4 ,the stuffing is made as follows3 ,put one tablespoonful of melted butter in stew pan1 fry in the butter until brown one onion and two medium sized apples chopped fine4 ,drain from the fat and make into stuffing with bread crumbs flavored with a little mint1 savory1 or sage1 as one prefers2 whip one egg and stir in1 with seasoning to taste4 ,,vegetable ,,cutlets4 ,use as a basis the vegetables from which the clear soup stock is made2 after they have been thoroughly drained1 set away1 and chilled they will chop nicely without mushing4 ,to the quantity of vegetables used for one gallon of soup stock1 add one half can of peas1 and one quart of chopped1 cold1 boiled potatoes2 pepper and salt to taste4 ,mould in flat cutlet shapes1 dip in fine bread crumbs1 then in egg1 again in bread crumbs1 and fry in hot oil or butter4 ,serve hot4 ,this will make about four dozen cutlets4 ,if the chopped vegetables are placed in a cool place they will keep nicely several days4 ,,celery ,,on ,,toast4 ,after washing and removing green leaves1 cut celery stocks into pieces about four inches long and cook in boiling1 salted1 water2 when tender1 lay on buttered toast1 moistened with the water the celery was cooked in2 add a brown sauce1 and serve4 ,,turnip ,,souffl4 ,make a white sauce of three tablespoonfuls of butter1 three of flour1 and enough milk to make a thick1 white sauce2 use three cupfuls of strained cooked turnip1 whites of three well beaten eggs1 a teaspoonful finely chopped onion2 salt1 and a dash of cayenne2 mix all together1 adding the whites of eggs last folding them carefully in1 bake in a well buttered pan in slow oven until a delicate brown4 ,,farina ,,croustades4 ,put one quart of water in double boiler and add one teaspoonful of salt2 when scalding hot stir in gradually one and one half cupful of farina2 let it cook till very thick2 then spread out on a flat buttered dish about one and one half inches thick2 when perfectly cold cut with a round cutter and scoop out some of the center so as to make a sort of cup2 brush over with the yolk of egg and set in oven till a delicate brown4 ,for filling1 cut into dice1 three hard boiled eggs1 season with salt1 cayenne1 and chopped parsley2 add two tablespoonfuls of mushrooms cut in half2 mix with enough well seasoned brown sauce to moisten well2 fill the little croustades and serve2 pass more of the filling or sauce in a gravy boat4 ,,rice ,,croquettes4 ,one cupful of rice1 boiled in one pint of milk and one of water until tender4 ,while boiling1 add butter the size of an egg1 two teaspoonfuls of sugar1 three eggs1 and the juice and grated peel of one lemon4 ,mix well1 make into rolls a finger long1 and dip first into yolks of two eggs1 well beaten1 then into cracker crumbs1 and fry in hot cocoanut butter4 ,,italian ,,macaroni4 ,boil one third of a package of macaroni in salted water until tender1 drain and rinse in cold water2 heat and cover with tomato sauce 7see sauces and gravies74 ,,macaroni ,,pie4 ,boil a quarter of a pound of macaroni in water until quite soft2 pour off the water2 add half a pint of milk1 a quarter of a pound of grated cheese1 a piece of butter1 a very little mustard1 salt1 a pinch of cayenne1 and a dust of white pepper4 ,let it boil for a minute1 then bake in a dish lined with rich crust4 ,the crust should be brushed with the white of egg to keep it dry4 ,,macaroni ,,cheese4 ,take the quantity of macaroni required to fill a baking dish two thirds full1 and boil until tender in salted water1 drain through a colander and rinse in cold water1 place in baking dish with half a cupful of milk if quantity used is small1 a whole cupful if two quart dish is to be filled1 add cupful of grated cheese1 pinch of soda and dash of cayenne2 bake a delicate brown4 ,,vegetable ,,hot-,,pot4 ,use one turnip1 one ,spanish onion1 one cupful of stewed tomato1 one and one half pound of potatoes2 one half cupful of tapioca previously soaked1 butter1 pepper1 and salt to taste4 ,cut turnip into dice and boil until tender1 at the same time let tapioca cook clear4 ,cut potatoes up fine1 and chop onion fine and scald4 ,place a layer of onion at bottom of buttered baking dish1 then tapioca1 on top of this1 potatoes1 chopped turnip1 and tomato1--with a little butter on each layer2 repeat this until the dish is full1 and have a layer of potatoes at the top4 ,bake in hot oven for one hour1 the last quarter remove cover2 add layer of bread crumbs and brown4 ,,winter ,,vegetable ,,pie4 ,place in baking dish1 slices of cold boiled potatoes1 onions1 celery1 and carrot1 then add one scant cupful of stewed tomatoes and one half can of peas4 ,cover with stock1 thickened to a gravy with butter and flour1 cover with plain crust1 and bake4 ,a pie of this nature can be made with a great variety of ingredients2 apples1 boiled chestnuts1 onions1 and potatoes make a good combination4 ,rice1 with a grating of cheese1 celery1 onion1 and tomato1 another variety4 ,,vegetable ,,hash4 ,of cooked and chopped vegetables1 use one carrot1 one blood beet1 two turnips1 two quarts of finely sliced potatoes1 one onion1 and a stalk of celery2 one sprig of parsley2 put them in a stew pan1 cover tight1 and set in the oven4 ,when thoroughly heated pour over a gravy of drawn butter and cream4 ,stir together and serve4 ,,nut ,,croquettes4 ,shell and grind one pound of ,english walnuts1 add one teaspoonful of salt1 and the juice of half a lemon1 one tablespoonful of chopped parsley1 a dash of cayenne pepper2 mix thoroughly4 ,place one cupful of milk in double boiler2 rub one tablespoonful of softened butter with two tablespoonfuls of flour2 when the cream is hot1 stir in the flour and butter2 cook until it thickens2 season lightly4 ,then turn the thickened cream into the nut mixture2 have ready a well beaten egg and whip in2 mix all together thoroughly4 ,set away to cool2 when cold form into shapely rolls1 dip in bread crumbs1 then in beaten egg1 again in bread crumbs1 and fry quickly in hot fat4 ,be sure the fat is at right temperature1--see 8,important ,notes40 ,,biscuit ,,pates4 ,make a nice light baking powder biscuit4 ,have ready1 when the biscuits are done1 one cupful of small mushrooms cooked tender and cut fine1 dressed with one half cupful of cream1 mixed with juice of mushrooms1 and thickened with one teaspoonful of flour1 blended with teaspoonful of butter2 season to taste with salt and pepper4 ,take a thin slice off of the bottom of the biscuit1 dig out the center1 leaving reasonably thick walls1 put little piece of butter in the shell and fill with mushrooms dressing2 serve at once4 ,stale biscuit may be used by toasting them a few minutes in a hot oven after they have been hollowed out4 ,these are crisp and some prefer them to fresh biscuit4 ,,yorkshire ,,pudding4 ,to six large tablespoonfuls of flour1 add one teaspoonful of baking powder and one half teaspoonful of salt2 sift thoroughly2 beat the yolks of three eggs1 and add milk enough to mix with flour and make the consistency of soft custard2 whip whites of eggs to stiff froth and fold into mixture lightly4 ,melt a heaping tablespoonful of butter in dripping pan1 letting it brown slightly2 pour in the mixture and place in oven2 then pour over the top a half cupful of melted butter2 brown another spoonful of butter1 and when pudding is almost done baste with browned butter4 ,when done cut in squares and serve with melted butter4 ,,fried ,,apples4 ,wash apples and dry them1 cut in circular slices through the core of the apples4 ,sprinkle liberally with sugar and fry in butter until well cooked4 ,serve on a platter4 ,,vegetable ,,sausages ,,no4 #a4 ,take three cupfuls of grated bread crumbs and moisten with hot water2 add salt1 pepper1 and mixed herbs4 ,beat till light1 one egg and add to bind4 ,shape in small cakes1 or rolls1 and fry in hot grease4 ,,sausages ,,no4 #b4 ,take one cupful of boiled1 or ,boston baked1 beans2 heat1 and mash through sieve2 chop two onions and boil very tender1 mash1 and add to beans4 ,place in oven one cupful of bread crumbs and let them dry and brown1 then roll to powder2 add to the mixture1 bind with an egg1 and use savory or sage to flavor1 with salt and pepper to season4 ,roll in shape1 dip in wheat meal1 and brown in hot butter or oil4 ,,chinese ,,rice4 ,wash rice thoroughly1 have agate kettle half filled with boiling salted water4 ,sprinkle rice in the boiling water2 let cook until rice is thoroughly tender2 then drain through a sieve4 ,,curried ,,rice ,,with ,,eggs4 ,prepare ,chinese rice and serve with curried gravy made as follows3 ,put one teaspoonful of chopped onion in frying pan1 with one heaping tablespoonful of butter2 thicken with browned flour and add sufficient water to make gravy of right consistency4 ,season with salt1 pepper1 and curry powder enough to delicately flavor4 ,heap rice in center of shallow dish or platter1 pour the gravy around the edge of rice1 garnish with slices of hard boiled eggs1 and lemon4 ,,banana ,,fritters4 ,slice bananas one half inch thick2 squeeze over the slices some orange juice2 stand for fifteen minutes2 drain each piece1 dip in fritter batter and fry4 ,,curried ,,rice4 ,thoroughly wash one cupful of rice2 let soak several hours in cold water2 put two tablespoonfuls of butter in saucepan2 add one teaspoonful finely chopped onion2 when the onion begins to color drain the rice and add to onion and butter2 stir a few minutes2 add two teaspoonfuls curry powder1 salt and pepper2 then add two and one half cupfuls of boiling water2 cover and cook rapidly for ten minutes2 then move where it will cook very slowly three quarters of an hour4 ,,irish ,,stew4 ,chop fine a small onion1 put over to stew in one pint of water2 add a bay leaf and half a teaspoonful of salt2 let simmer until onion is tender1 take out the bay leaf2 add pint of milk and one large potato1 pared and sliced thickly2 let simmer until potato is tender1 then add one spoonful of flour blended with half a teacupful of butter2 add chopped three hard boiled eggs1 pour over split baking powder biscuit and serve on a platter1 garnished with parsley4 ,,chestnut ,,croquettes4 ,boil one quart of the large ,french chestnuts2 remove the shells and thin brown skin2 mash and run through a sieve2 put into a double boiler1 add enough sugar to sweeten1 about two tablespoonfuls1 the grated peel of one orange and juice of one half of a lemon1 one tablespoonful of finely chopped citron2 beat the yolk of one egg with one tablespoonful of cream2 add to the chestnuts2 turn out and when perfectly cold1 form into croquettes2 dip in egg1 then in bread crumbs or fine cake crumbs may be used2 fry in deep hot fat4 ,for the sauce1 put into a double boiler one half cupful of thick cream1 three fourths cupful of strong coffee1 three tablespoonfuls of sugar and the yolks of four eggs well beaten2 stir till it begins to thicken1 remove from the fire2 add juice of one half an orange1 one tablespoonful of lemon juice1 three teaspoonfuls ,maraschino2 serve with the croquettes4 ,,mushrooms4 ,,grilled ,,mushrooms4 ,prepared in this way the mushrooms must be large4 ,after washing and peeling1 score the tops with a knife and lay them for one hour in a pickle of oil1 salt1 pepper and lemon juice4 ,place them1 tops down1 on a close-barred gridiron and broil over a clear1 slow fire4 ,serve on toast with a sauce made as follows3 ,chop the stalks and pieces of mushrooms that have broken in the washing and stew in broth for ten minutes with a little minced parsley and onion4 ,beat the yolk of one egg with a gill of cream and add slowly to the sauce4 ,stir the whole until hot without boiling and pour it over the toast4 ,,escaloped ,,mushrooms4 ,put the mushrooms in a buttered baking-dish with alternate layers of crumbs1 seasoning each layer plentifully with butter2 add salt1 pepper and a gill of cream or gravy4 ,bake twenty minutes1 keeping covered while in the oven4 ,,mushroom ,,pie4 ,line a baking dish with rich crust4 ,drain the liquor from a can of small mushrooms1 slice the mushrooms1 add one cupful of cream1 or rich milk1 and tablespoonful of butter1 to juice of mushrooms4 ,season to taste and thicken with tablespoonful of flour blended with butter2 add the mushrooms1 fill in the baking dish1 cover with top crust and bake a rich brown4 ,brown sauce may be used if preferred4 ,,aunt ,,susan',s ,,mushroom ,,pie4 ,line a deep pudding pan with rich paste2 fill two thirds full of mushrooms 7if raw they must be stewed a few minutes first71 make a gravy of flour rubbed very smooth with thick cream1 or with butter and milk1 thin with boiling water1 season with salt1 pepper and soup powder1 pour over the mushrooms1 cover with paste and bake4 ,,baked ,,mushrooms4 ,toast for each person a large slice of bread and spread over with rich sweet cream2 lay on each slice1 head downward1 a mushroom1 or if small1 more than one2 season and fill each with as much cream as it will hold4 ,place over each a custard cup1 pressing well down to the toast2 set in a moderate oven and cook fifteen minutes4 ,do not remove the cups for five minutes after they come from the oven1 as thereby the flavor of the mushroom is preserved in its entirety4 ,,stewed ,,mushrooms4 ,drain off the juice from a can of small mushrooms2 put a heaping tablespoonful of butter into a frying pan2 add two tablespoonfuls of flour and brown well1 stirring all the time2 then pour in the juice of mushrooms with water enough to make a thin gravy2 season with salt1 pepper1 and soup powder2 add mushrooms and stew a few minutes1 then serve4 ,,mushrooms ,,in ,,white ,,sauce4 ,for stewing1 the smaller mushrooms are preferable4 ,carefully peel the tops1 cut the ends of the stalks level1 wash and drain in colander4 ,they should be stewed1 till tender1 in as little water as possible4 ,when thoroughly cooked1 add a pint of cream1 or new milk1 and thicken in usual way with flour blended in melted butter4 ,,mushrooms ,,with ,,lemon4 ,use the small canned mushrooms1 separate the mushrooms from the liquor1 put them1 with one tablespoonful of butter in saucepan2 add one tablespoonful of lemon juice1 a pinch of white pepper1 and one quarter of a teaspoonful of salt2 place the saucepan over a slow fire and cook gently fifteen minutes1 then serve4 ,,eggs4 ,,curried ,,eggs1 ,,no4 #a4 ,put into saucepan two tablespoonfuls of butter1 add one half teaspoonful onion juice2 cook slowly till the onion begins to color2 then add one tablespoonful flour and one teaspoonful curry powder2 when perfectly smooth add three fourths of a cupful of clear stock and one half cupful of cream2 cook for five minutes1 stirring constantly2 season with salt and pepper4 ,cut six hard boiled eggs into halves lengthwise2 strain the sauce over them and let stand on the stove a few minutes till thoroughly heated4 ,serve on thin squares of toast4 ,,curried ,,eggs1 ,,no4 #b4 ,boil half a dozen eggs hard and let them get cold4 ,fry in butter two large onions cut in thin slices1 and let them get quite brown1 season these with pepper and salt1 and add a pint of boiling water2 when the onions have stewed for a little while1 put in a cupful of milk thickened with arrowroot1 or flour1 and flavor with curry powder1 let it simmer1 then put in the eggs cut in halves1 making them hot1 but do not let them boil4 ,the amount of curry powder used is a matter of taste2 garnish the dish with boiled rice1 and serve very hot4 ,,baked ,,eggs4 ,butter gem pans and line with fine1 buttered1 bread crumbs4 ,break one egg carefully into each pan1 season with bits of pepper1 salt and butter1 cover lightly with buttered bread crumbs1 and bake in oven until delicate brown4 ,,scrambled ,,eggs4 ,break the eggs into a bowl and beat moderately light2 add cream in proportion of one tablespoonful to every two eggs2 season to taste4 ,have one tablespoonful of butter melted in hot frying pan and pour into the mixture4 ,stir until cooked solid1 turn on hot platter and serve at once with toast4 ,,shirred ,,eggs4 ,set a saucer on the stove--the heavy japanese ware stands the heat best--and put in it a teaspoonful of butter1 when hot break two eggs into the dish1 let cook until they bubble1 and begin to set4 ,serve in the dish in which they are cooked1 slipping the saucer on to a small plate4 ,serve at once4 ,,hard ,,boiled ,,eggs4 ,the eggs should be placed in boiling water1 then set where they will simmer1 rather than boil1 and be left for fifteen minutes2 the yolks will be dry and fine4 ,to make them peel easily slip at once into cold water on removing from the fire4 ,,lyonaise ,,eggs4 ,put one half tablespoonful butter in sauce pan1 add one teaspoonful onion juice1 cook slowly five minutes4 ,add one tablespoonful flour and1 when well mixed1 add one and one half cupfuls milk1 stir till it thickens1 season with salt and pepper1 pour the sauce in a bake-dish1 and break six eggs onto the sauce4 ,sprinkle quite thickly with bread crumbs1 put bits of butter over all1 and set in the oven for three or four minutes4 ,,eggs ,,with ,,mushrooms4 ,trim and peel the mushrooms2 put them in stew-pan with butter1 and cook until tender1 season to taste4 ,place in shallow dish pouring the butter over them1 then break over them eggs enough to cover1 sprinkle thickly with bread crumbs and add bits of butter1 place in hot oven long enough to set the eggs4 ,do not let the eggs harden2 four or five minutes is the time usually required4 ,serve at once4 ,,savory ,,eggs4 ,fry slices of ,spanish onions until a delicate brown2 add a tablespoonful of chopped parsley1 pepper and salt1 blend fat with tablespoonful of flour2 add a pint of hot milk4 ,have ready some hard boiled eggs1 quarter1 and heat in the prepared sauce4 ,serve on toast4 ,,fricasseed ,,eggs4 ,boil the eggs till hard1 take them out of the shells and arrange on a platter either in halves1 or the yolks whole and whites cut in dice2 make a rich white sauce and pour over them1 garnish the dish with parsley4 ,,eggs ,,forced4 ,boil the number of eggs required2 throw into cold water to chill2 peel1 and cut crosswise1 take out the yolks1 being careful not to break the whites4 ,rub the yolks with tablespoonful of butter 7if six eggs are used71 add two tablespoonfuls of cooked1 chopped1 mushrooms1 pepper1 salt1 and one tablespoonful of chopped parsley2 heat this mixture and beat it to a paste4 ,stuff with it the whites of the eggs and serve cold on bed of cress4 ,,egg ,,cutlets4 ,for each cutlet allow one hard boiled egg1 chopped fine1 a tablespoonful of bread crumbs1 the same quantity of grated cheese1 a pinch of curry powder1 pepper and salt2 mix the whole with the beaten yolk of a raw egg and shape like cutlet2 dip in white of egg and bread crumbs and fry brown2 serve very hot4 ,,roasted ,,eggs4 ,fresh eggs well roasted are considered by some to be much richer than boiled eggs4 ,eggs may be roasted in the oven or in hot ashes4 ,care should be taken to turn them1 where the heat is unequal4 ,,eggs ,,in ,,cream4 ,put half a cupful1 or more1 of cream into a shallow earthen dish1 and place the dish in pan of boiling water4 ,when the cream is hot1 break in as many eggs as the bottom of the dish will hold1 and cook until well set1 basting them occasionally over the top with the hot cream1 season to taste1 and serve promptly4 ,,escaloped ,,eggs4 ,boil six eggs fifteen minutes1 the water should simmer1 rather than boil2 then slip the eggs into cold water for a moment1 to make them peel easily1 remove the shells and set aside to cool4 ,make a white sauce of rich milk thickened with butter and flour1 seasoned to taste4 ,remove the whites of eggs and chop2 cream the yolks with one half cupful of cream and add to white sauce4 ,stir in the chopped up whites1 and add a teaspoonful of chopped parsley2 place in baking dish1 sprinkle bread crumbs and bits of butter over the top and set in hot oven just long enough to brown delicately4 ,,poached ,,eggs1 ,,spanish ,,style4 ,heat an earthen pan slowly and melt in it a tablespoonful of butter2 add a teaspoonful of salt1 a smaller quantity of pepper and a small onion minced very fine2 or in place of the onion1 use parsley1 and sweet herbs1 or a combination of all together as you prefer4 ,drop in the eggs one at a time2 do not stir1 but let them brown a little2 turn carefully and brown on the other side4 ,in ,spain and ,mexico they are served in the dish in which they are cooked1 and as hot as possible4 ,,swiss ,,eggs4 ,cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese2 drop the eggs upon the cheese without breaking the yolks1 season to taste4 ,pour over the eggs a little cream and sprinkle with about two ounces of grated cheese2 set in a moderate oven for ten or fifteen minutes4 ,,french ,,omelet 7,,plain74 ,beat the yolks of six eggs to a cream1 and beat whites to a stiff froth1 add two tablespoonfuls of cream1 or rich milk1 to the yolks1 season to taste1 whip in the beaten whites lightly4 ,have omelet pan well oiled with butter and moderately hot2 cook slowly until browned slightly on the bottom1 then set pan in upper grate in hot oven4 ,serve on a platter garnished with parsley4 ,,dressed ,,omelets4 ,a nice variety can be given omelets by filling supplied just before folding4 ,,tomato ,,dressing4 ,five tomatoes stewed down1 and seasoned with salt1 pepper and butter4 ,spread on omelet just before folding4 ,,omelet1 ,,with ,,french ,,peas4 ,heat and drain one can of peas1 season with salt1 pepper and butter4 ,cover the platter and serve omelet on peas4 ,,mushroom ,,filling4 ,if fresh mushrooms are used1 select the small variety2 peel and slice them1 stew until tender in butter2 season to taste and spread on omelet before folding4 ,,foamy ,,omelet 7,,sweet74 ,beat the yolks of six eggs to a cream1 add one half cupful of cream1 one tablespoonful of sugar4 ,whip the whites to a stiff froth1 and add one half to the mixture2 have frying pan moderately hot1 melt one teaspoonful of butter in pan2 be careful not to brown1 and pour in the mixture4 ,cook carefully1 lifting pan from fire frequently so it will not scorch on the bottom2 when nearly set1 pour over the rest of whites of eggs1 and sprinkle with powdered sugar1 then set in oven until whites of eggs set2 have ready a hot platter1 slip omelet on to platter1 lay spoonfuls of jelly on omelet and double quickly4 ,serve at once4 ,this omelet without sweetening is very nice with savory dressing1 such as minced herbs heated in butter4 ,,bread ,,omelet4 ,crumble a cupful of stale bread and soak in half a teacupful of milk4 ,then beat quite smooth1 and add half a teaspoonful of salt and five beaten eggs4 ,butter a shallow pudding dish well1 pour in the mixture1 and bake in an oven about ten minutes1 serving at once in the same dish1 as it falls quickly4 ,,vegetable ,,omelet4 ,chop an onion finely1 together with two crisp heads of lettuce1 season with salt and pepper1 and stir in six well beaten eggs1 add three tablespoonfuls of cream4 ,pour into hot1 buttered spider1 and when thickened1 but not hardened1 fold over and serve on hot platter4 ,parsley may be used1 if preferred1 in place of lettuce4 ,,cheese ,,omelet1 ,,no4 #a4 ,break three eggs into a basin2 whip them till well mixed2 add pepper and salt1 and two ounces of grated cheese2 melt one tablespoonful of butter in frying pan2 when the butter is quite hot pour the mixture into the pan2 as soon as it begins to set1 draw the thickening portion from the bottom of pan with a silver fork1 letting the liquid substance cover the pan1 do not stir2 repeat this operation until it is all sufficiently cooked2 then turn onto a heated platter1 garnished with parsley1 or cress4 ,,cheese ,,omelet1 ,,no4 #b4 ,mix to a smooth batter three tablespoonfuls of flour with half a pint of milk4 ,beat together four eggs1 a little salt and one fourth of a pound of old cheese grated4 ,add these to the flour and milk and mix all1 beating briskly for several minutes4 ,put three ounces of butter on a frying pan1 and when it is boiling hot pour in the mixture and cook to a nice brown on both sides1 turning carefully4 ,serve on a hot dish4 ,,egg ,,and ,,asparagus4 ,cut about two dozen stalks of asparagus into inch lengths and boil tender4 ,drain1 pour over a cupful of drawn butter2 stir until hot1 turn into a baking dish4 ,break about six eggs on top1 put a bit of butter on each1 with salt1 and pepper2 put into a quick oven until the eggs are 8set40 ,,devilled ,,eggs4 ,boil the eggs for twenty minutes1 remove the shells1 cut each egg in half without breaking the whites2 take out the yolks and pound them in a mortar1 adding cayenne1 salt and curry powder4 ,stuff the whites with this paste and join the eggs to their original shape4 ,cut off just sufficient of each broad end to enable them to stand1 and arrange them thus on a dish in a bed of cress or parsley4 ,,eggs ,,on ,,toast4 ,put one tablespoonful of butter in a chaffing dish1 and when bubbling add one tablespoonful of flour1 one half teaspoonful of salt1 one half saltspoonful of pepper1 and1 gradually1 one cupful of milk4 ,add the whites of three hard boiled eggs1 chopped fine4 ,when hot1 pour over three slices of toast4 ,rub the yolks through a strainer over all and garnish with parsley4 ,,savory ,,sauces ,,and ,,gravies4 ,nut butter is an excellent substitute for meat essence in gravies1 stocks1 and sauces4 ,it should be used in the proportion of one tablespoonful to one quart of water4 ,,brown ,,sauce4 ,heat a pint of thin cream2 when boiling add a tablespoonful of flour1 browned in the oven and rubbed to a smooth paste with a little cold milk2 salt to taste2 cook thoroughly for ten minutes2 then add one cupful of hot1 stewed1 strained tomato4 ,beat thoroughly4 ,,tomato ,,sauce1 ,,no4 #a4 ,melt one tablespoonful butter1 add one tablespoonful of chopped onion1 fry until delicate brown2 then add one tablespoonful of flour2 gradually pour in one cupful of clear soup stock and one half cupful of strained juice of tomato4 ,season to taste1 and cook until it thickens4 ,nut or dairy butter may be used4 ,,tomato ,,sauce1 ,,no4 #b4 ,put one half can of tomatoes1 one cupful of water1 two cloves1 two allspice berries1 two pepper corns1 two sprigs of parsley1 one teaspoonful of mixed herbs1 over to boil in granite saucepan2 fry one tablespoonful of chopped onion in one tablespoonful of butter till a delicate brown2 then add tomato mixture and one heaping tablespoonful of corn starch that has been dissolved in cold water4 ,simmer ten minutes1 add one half teaspoonful of salt1 and one half saltspoonful of pepper1 add a dash of cayenne1 if liked4 ,strain4 ,,white ,,sauce4 ,to one pint of milk add one heaping tablespoonful of flour blended with one tablespoonful of melted butter2 boil until it thickens1 salt to taste1 add one half cupful of cream4 ,if too thick1 thin with hot milk4 ,,cheese ,,sauce4 ,flavor white sauce by adding grated cheese1 and stir until the cheese is quite melted4 ,,dutch ,,sauce4 ,to four ounces of butter add the well beaten yolks of three eggs1 a teaspoonful of flour1 a dessertspoonful of lemon juice and salt to taste2 put in double boiler and stir gently until it thickens2 do not let it boil or it will curdle4 ,this sauce is very nice with asparagus or cauliflower4 ,,drawn ,,butter4 ,one half cupful of butter1 rubbed well with two tablespoonfuls of flour2 put into saucepan with about one pint of boiling water1 stir constantly until well melted4 ,add one tablespoonful of chopped parsley4 ,,butter ,,sauce4 ,season a cupful of flour with pepper1 nutmeg1 and cloves4 ,mix it with water into a thin paste1 and work in a piece of butter about the size of an egg4 ,put the paste into a pan over the fire1 and boil it for a quarter of an hour1 then take it off1 and add some fresh butter in small portions at a time1 continually stirring the contents1 to prevent the butter from rising to the surface4 ,afterwards add lemon juice to flavor1 and mix thoroughly4 ,this sauce may be used with almost any vegetable4 ,another way of making butter sauce sometimes called oiled butter1 which is generally liked1 is to take as much fresh butter as will be wanted1 and melt it1 but do not let it brown4 ,skim it1 pour it out1 let it rest a minute1 then drain it from the curd at the bottom1 and serve4 ,,brown ,,butter ,,gravy4 ,take one bay leaf1 and a teaspoonful of chopped onion and simmer fifteen minutes in one pint of water4 ,brown two tablespoonfuls of flour4 ,put one heaping tablespoonful of butter in frying-pan1 melt1 browning slightly1 add flour1 then the strained water that is flavored with onion and bay leaf2 let boil1 if too thick add more hot water4 ,salt and pepper to taste4 ,,cheese ,,dishes4 ,,an ,,english ,,monkey4 ,soak one cupful of bread crumbs in one cupful of milk about ten or fifteen minutes4 ,melt one tablespoonful of butter1 add one cupful of cheese broken into small pieces2 stir until melted2 add the crumbs and one beaten egg1 one half teaspoonful of salt1 a few grains of cayenne1 and a piece of bicarbonate of soda as large as a pea4 ,cook for five minutes2 serve on wafers4 ,,rice ,,and ,,cheese4 ,take one pint of boiled rice and one cupful of grated cheese2 add to the cheese a dash of cayenne pepper and soda the size of a small pea2 mix thoroughly4 ,place the rice and cheese in alternate layers in buttered baking dish4 ,sprinkle bits of butter over the top and bake in hot oven until brown4 ,,welsh ,,rarebit4 ,take one fourth pound of good rich cheese1 grate it1 add one half cupful of milk2 put in a double boiler4 ,mix one half teaspoonful mustard1 one saltspoonful of salt1 a sprinkle of cayenne pepper and soda the size of a small pea1 to a smooth paste with a little milk2 add the yolks of two eggs1 and beat well4 ,when the cheese is melted stir in mixture of egg and seasoning1 add two teaspoonfuls of butter1 and cook until it thickens1 stirring constantly4 ,pour over toast1 or heated square crackers and serve at once4 ,,cheese ,,pudding4 ,grate one half pound of cheese and add a dash of cayenne1 and soda the size of a pea2 add six ounces of grated bread1 using crust and all2 mix with pepper and salt to taste1 melt two ounces of butter in one gill of boiling milk and pour over the mixture 7cook in double boiler and stir until cheese is melted71 then beat in the yolks of three eggs1 beat whites of eggs stiff and add them to the mixture 7after it is set off of the stove71 then pour into a greased pudding dish and bake in moderately hot oven4 ,,cheese ,,straws4 ,sift one cupful of flour1 one half teaspoonful of baking powder1 a dash of cayenne pepper1 and salt thoroughly4 ,then work in two tablespoonfuls butter1 add three fourths of a cupful of grated cheese and mix to a soft dough with milk4 ,roll out lightly on a floured board1 cut in strips the length of a pencil1 also make some small rings4 ,bake in a hot oven until delicate brown4 ,put sticks through one or two of the rings4 ,nice to serve with salads1 or for lunch boxes4 ,,escaloped ,,potatoes1 ,,with ,,cheese4 ,slice cold boiled potatoes and sprinkle with salt and pepper2 prepare a good cream sauce2 put a layer of sauce1 then one of potato into a shallow bake dish1 having the last layer of sauce2 cut some thin strips of cheese about two and one half inches long1 lay them on top of the potatoes1 sprinkle with bread crumbs1 put into a good oven till slightly browned and the cheese is somewhat melted4 ,,cheese ,,pat,s1 ,,no4 #a4 ,make a good short crust1 roll it out very thin and line as many patty pans as will be required2 fill them with stale bread crumbs1 or dry rice4 ,cover with crust and bake in a quick oven4 ,when cooked1 remove the lid and take out the bread1 or rice2 fill up the case with cheese mixture2 brush round the edge with egg and cover with the lid4 ,serve very hot4 ,cheese ,mixture4--,grate one half pound of good rich cheese1 add a dash of cayenne pepper and a tiny speck of soda1 mix with white sauce to the consistency of cream1 stir over the fire until the mixture is thick1 remove from stove1 and add one well beaten yolk of egg4 ,fill the cases while hot and serve at once4 ,,cheese ,,pat,s1 ,,no4 #b4 ,cut rounds of bread two and one half inches thick and with a sharp knife or smaller cutter cut the center nearly through2 spread all over with soft butter1 put into a quick oven till a delicate brown1 grate enough dry cheese to make one large cupful2 season with salt1 cayenne and a very little dry mustard2 moisten with cream and stock till you have a smooth paste1 adding a few drops of onion juice2 fill the centers of the bread rounds2 the cheese must not be too soft2 put in a quick oven till cheese is melted1 then draw to the edge of the oven2 put a spoonful of beaten white of egg on top of each center1 let color for a moment and serve4 ,,cheese ,,relish4 ,fill a baking dish with alternate layers of grated cheese1 in which you have mixed a tiny speck of soda1 a dash of cayenne pepper1 and bread crumbs1 placing crumbs in bottom of dish4 ,when filled1 pour over it rich milk1 or cream1 in proportion of one half pint to each cupful of crumbs4 ,salt to taste and bake for twenty minutes in a reasonably hot oven4 ,,cheese ,,puff4 ,butter liberally two slices of bread and place one in bottom of baking dish2 grate one fourth pound of cheese and sprinkle half of it over the buttered bread with a little salt1 a dash of cayenne pepper1 and soda the size of a pea2 then add another slice of buttered bread and the rest of the grated cheese2 season as before2 whip two eggs to a froth and beat into one pint of milk2 pour it over the bread and cheese mixture and bake a delicate brown2 serve hot4 ,,cheese ,,wafers4 ,take a quarter of a pound each of flour1 butter1 and grated cheese2 mix them thoroughly with one quarter of a saltspoonful of cayenne pepper4 ,mix with yolk of egg and water to a smooth stiff paste2 roll this out to the thickness of half an inch1 then cut into pieces about three inches long and one inch wide4 ,bake these until they are lightly browned1 and serve them as hot as possible4 ,,cheese ,,custards4 ,six tablespoonfuls of grated cheese1 two of butter1 four eggs1 one cupful of milk with a teaspoonful of corn starch stirred into it1 salt and pepper to taste4 ,beat the eggs very light and pour upon them the heated milk 7with a pinch of soda71 having thickened with the corn starch4 ,while warm add butter1 pepper1 salt and cheese4 ,beat well and pour into greased custard-cups4 ,bake in a quick oven about fifteen minutes1 or until high and brown4 ,serve at once1 as a separate course1 with bread and butter1 after soup1 or before serving dessert4 ,,salad ,,dressings1 ,,and ,,salads4 ,,cream ,,dressing4 ,to one pint of boiling cream1 add two ounces of flour1 stirred to a smooth paste with two ounces of butter2 cook two minutes4 ,remove from sauce pan and add one ounce more of butter1 stirring until cool and perfectly mixed2 then season to taste with lemon juice1 salt1 pepper1 and mustard 7blending the mustard first in a little lemon juice74 ,add sliced olives2 or1 if preferred1 use one tablespoonful of chopped parsley and one half teaspoonful of finely chopped onion2 the olives are best with cabbage1 and onion and parsley with mixed salads4 ,,plain ,,dressing4 ,beat one egg very light2 add one tablespoonful of vinegar and cook in double boiler until thick2 place one tablespoonful of butter in a bowl and pour the hot custard over it2 beat until smooth1 then add mustard and salt to taste--one half teaspoonful of mustard1 and saltspoonful of salt is the usual proportion1--with half a teaspoonful of sugar to blend4 ,set away to cool4 ,just before using1 add sufficient sweet cream to thin to the consistency of rich cream4 ,,mayonaise ,,dressing4 ,to the yolks of two eggs add a scant teaspoonful of mustard1 equal quantity of salt1 and a dash of cayenne pepper1 stir1 then add1 very slowly almost drop by drop1 one teacupful of olive oil4 ,the mixture should be as thick as butter1 then add one tablespoonful of lemon juice1 if too thick1 thin with sweet cream4 ,for cabbage or potato salads it is well to add one half cup of sweet cream1 while for tomato1 aspic or plain1 no cream should be used4 ,,french ,,dressing4 ,mix one half teaspoonful of salt1 with one half saltspoonful of pepper and two tablespoonfuls of lemon juice2 then add slowly1 stirring briskly1 one half cupful of oil4 ,very nice for plain salads4 ,,cooked ,,salad ,,dressing4 ,mix one tablespoonful of sugar1 one teaspoonful of mustard1 one teaspoonful of salt1 a speck of cayenne and the yolk of one egg2 add two tablespoonfuls of melted butter and one half cupful of milk4 ,stir over boiling water until it thickens4 ,take from the fire and add the beaten white of the egg and two tablespoonfuls of lemon juice4 ,,aunt ,,susan',s ,,salad ,,dressing4 ,beat together one level teaspoonful of mustard1 one heaping teaspoonful of sugar1 one dessertspoonful of melted butter1 one half teaspoonful of salt and the yolk of one egg2 add one cupful of milk and cook in double boiler until it thickens2 stirring all the while4 ,when thick add lemon juice or vinegar to taste4 ,this dressing can be kept any length of time by bottling1 not necessary to seal4 ,,salad ,,cream4 ,heat one half cupful of vinegar and one half cupful of sugar4 ,when very hot add one half cupful of sour cream into which the yolks of two eggs have been beaten4 ,stir well1 remove from the fire and then chill before using4 ,very nice on cabbage salad4 ,,spring ,,salad4 ,in a salad bowl put a layer of fresh watercress1 then a layer of thinly sliced cucumbers1 then a layer of tomatoes with a teaspoonful of chopped chives4 ,repeat the process and put a border of watercress round the bowl4 ,when ready to serve pour on a ,french dressing and toss until well mingled4 ,,stuffed ,,tomato ,,salad4 ,select good sized1 smooth1 solid tomatoes1 scald and skin quickly1 slip into ice-water to chill1 then carefully remove center without breaking under part2 remove seed pulp with your finger1 then fill with a chopped mixture of onion1 cucumber1 parsley1 and cress2 cover with mayonaise dressing and serve on platter garnished with lettuce leaves1 or parsley4 ,one should use judgment in regard to any mixture given in receipt of this nature1 and omit any article not pleasing to individual tastes1 for instance some prefer to omit parsley1 others do not like onion1 etc4 ,,plain ,,tomato ,,salad4 ,choose smooth round medium sized tomatoes1 scald1 and skin quickly4 ,set away to chill1 serve on lettuce leaves with thick mayonaise dressing4 ,,tomato ,,aspic4 ,to one quart of strained tomato juice1 add one bay leaf1 one teaspoonful of chopped onion1 and one teaspoonful of salt2 let boil ten minutes1 strain through fine sieve1 or cheese cloth4 ,set back on stove and thicken with two or more tablespoonfuls of cornstarch1 previously dissolved in one third cup of cold water2 let boil until clear1 turn into wet mould1 and set away to chill4 ,serve on lettuce leaves with thick mayonaise dressing4 ,,summer ,,salad4 ,take two small heads of nice tender lettuce2 tear1 do not cut1 add one pint of wax or string beans1 that have been cooked till tender4 ,add one medium sized cucumber1 sliced thin1 and one young onion1 two hard boiled eggs1 sliced1 add a dash of cayenne pepper1 cover with mayonaise or ,french dressing4 ,,italian ,,salad4 ,select two small heads of crisp tender lettuce1 wash carefully2 pare and slice one medium sized cucumber2 cut fine one third cupful of parsley2 wash one bunch of water cress2 clean six crisp round radishes but do not pare1 slice thin2 slice very thin as much onion as suits your taste1 mix all together and dress with oil1 lemon juice1 salt and cayenne pepper1 mixed thoroughly until the lemon cuts the oil2 this result is obtained more quickly if your oil is thoroughly chilled and is added slowly to the lemon juice and salt2 add pepper last4 ,this is a delicate and delicious summer salad4 ,,string ,,bean ,,salad4 ,string1 wash and break into inch lengths one quart of tender beans1 boil in salted water until tender2 drain thoroughly1 then mix with one cupful of ,french dressing1 and let stand until cold4 ,serve on lettuce leaves1 and just before sending to the table add a little more dressing4 ,,lima ,,bean ,,salad4 ,if fresh beans are used boil until tender in salted water2 in winter use the ,california dried beans and soak over night1 then boil gently till tender2 drain1 and when cold sprinkle with salt and pepper2 add one tablespoonful of chopped parsley and a few drops of onion juice2 pour over a ,french dressing1 or1 if you prefer1 a mayonaise2 arrange on crisp lettuce leaves1 garnish with hard boiled eggs4 ,,nut ,,and ,,celery ,,salad4 ,to three cupfuls of finely cut celery1 add one cupful of chopped ,english walnuts2 dress liberally with mayonaise dressing1 thinned with cream4 ,garnish with celery leaves and slices of lemon4 ,,plain ,,celery ,,salad4 ,wash and finely cut the celery1 and cover with mayonaise creamed dressing4 ,serve with slices of lemon4 ,,potato ,,and ,,celery ,,salad4 ,cut in dice one pint of cold1 boiled1 potatoes1 add two cupfuls of finely cut celery4 ,pour over one half cupful of ,french dressing2 let stand twenty minutes4 ,then cover with mayonaise and garnish with celery leaves and sliced lemon4 ,,potato ,,salad ,,no4 #a4 ,cut cold boiled potatoes into small dice1 add one tablespoonful of onion juice1 or tablespoonful of chopped onion 7if onion flavor is liked74 ,sprinkle with celery seed and dress with oil1 salt1 cayenne1 and lemon juice1 the same as ,italian salad4 ,,potato ,,salad ,,no4 #b4 ,arrange a parsley border and lay on slices of boiled potato1 add a few drops of onion juice1 or bits of finely chopped onion1 or celery2 then add finely chopped whites of hard boiled eggs2 ornament the top with chopped parsley and yolks of boiled eggs1 and dress liberally with ,french dressing4 ,chill before serving4 ,,potato ,,salad ,,no4 #c4 ,slice five or six cold boiled potatoes1 one cucumber1 a dozen olives1 and three small onions1 into a bowl2 add half a teacupful of capers1 a few chopped meats of ,english walnuts1 and cover with mayonaise dressing4 ,,beet ,,salad4 ,boil small sized beets till tender in salted water2 remove the skin1 scoop out the center--leaving the sides one quarter of an inch thick2 pour over them a ,french dressing to which has been added a few drops of onion juice2 stand aside for an hour4 ,chop up four stalks of crisp celery and one cucumber2 add one tablespoonful of chopped parsley1 one half teaspoonful of onion juice and the chopped pieces of the beet taken from the centers2 mix all together1 drain the beets1 and fill with the mixture2 arrange on water cress1 pour over it a ,french dressing4 ,,cabbage ,,salad4 ,select a solid1 white1 head of cabbage1 cut in half2 then slice as finely as possible1 with sharp knife or cabbage cutter the quantity desired2 let stand in cold salted water for half an hour1 drain thoroughly1 and dress freely with cream dressing1 to which has been added a dozen sliced olives1 and a teaspoonful of chopped parsley4 ,,salad ,,of ,,grape ,,fruit ,,and ,,walnuts4 ,remove the pulp carefully from the grape fruit and add walnut meats in proportion of one half to the quantity of pulp2 make a dressing of three tablespoonfuls of oil1 with salt to taste1 a dash of cayenne pepper1 and one tablespoonful of lemon juice2 pour this over the grape fruit and walnuts1 and serve very cold4 ,a ,,sweet ,,salad4 ,slice bananas1 and place in pudding1 or salad dish1 alternate layers of banana and strawberries1 covering each layer liberally with sugar4 ,cover with whipped cream4 ,instead of strawberries1 oranges may be used4 ,,orange ,,salad4 ,beat the yolks of four eggs until very thick and light colored1 then beat into them1 gradually1 one cupful of sifted1 powdered sugar and half a level teaspoonful of salt2 beat until the sugar is dissolved4 ,next add the juice of two lemons and beat again4 ,peel and slice thin1 six bananas4 ,peel four oranges1 cutting close to the pulp1 pick out the seeds1 and slice oranges across in thin slices4 ,put into a deep glass dish a layer of bananas1 then of the dressing1 then of the orange1 then again a layer of each in the same order with banana on the top1 and pour the remainder of the dressing over it4 ,set on ice and serve very cold4 ,,salmagundi4 ,cut into neat strips three cold boiled potatoes1 one carrot1 one large beet1 one half of a small cauliflower--all boiled and cold4 ,pile in attractive order on a flat dish2 chop a cucumber pickle fine and strew over the pile1 cover with raw tomatoes1 pared and sliced2 surround with crisp lettuce leaves as an outer bordering and pour mayonaise dressing over all4 ,pass a boat of dressing with the salad1 also toasted crackers and cheese4 ,,lettuce ,,and ,,grape ,,fruit ,,salad4 ,tear a head of washed lettuce into pieces4 ,pare and divide into carpels one grape fruit4 ,with a pen-knife slit the white skin that envelops each carpel2 take hold of the two ends1 bend it back1 and the fruit will fall out in little pieces1 remove the seeds4 ,pour fruit and juice over the lettuce1 and serve with a ,french dressing4 ,,vegetables4 ,,creamed ,,vegetables4 ,take equal quantities of carrots1 turnips1 asparagus1 peas and cauliflowers4 ,with a vegetable scoop cut the carrots and turnips into pieces a quarter of an inch square1 or turn them into the shapes of olives1 filberts1 c4 ,divide the cauliflowers and asparagus into small1 neat pieces4 ,cook the vegetables separately in plenty of water2 when tender drain and dry them2 cover with white sauce and serve4 ,,escaloped ,,onions1 ,,cauliflower1 ,,or ,,asparagus4 ,boil until tender1 then put in baking dish and pour over sauce made of one tablespoonful of butter rubbed into one and one half tablespoonfuls of flour1 pour over it one pint of hot milk1 and cook until it is like a custard4 ,sprinkle thick with bread crumbs and bake one half hour4 ,cut the vegetables into small pieces before pouring over the sauce4 ,,asparagus4 ,,baked ,,asparagus4 ,place the asparagus with the root ends together in a baking dish2 sprinkle in salt and black pepper2 mix two tablespoonfuls of flour smoothly with soft butter to make a thin paste2 spread it over the asparagus2 cover the dish with a plate2 lay a weight on it2 cook it until the asparagus is very tender4 ,it may be served in the dish in which it is baked4 ,,asparagus ,,on ,,toast4 ,cut away the hard ends2 wash1 then tie lightly together in a large bunch with the heads all one way2 set in deep kettle with the heads up1 fill with salted water to within two inches of the top of the asparagus2 cover and let boil until the stems are tender2 the steam will have cooked the tops4 ,have ready bread toasted a delicate brown in the oven4 ,cut toast in strips about two inches wide1 lay it on hot shallow dish or platter1 butter liberally1 drain the asparagus and pile it on the toast2 sprinkle liberally with butter1 pepper1 and salt1 and serve with cut lemon4 ,,asparagus ,,with ,,white ,,sauce4 ,make a good crust and line a baking dish1 fill with cooked asparagus1 dress with the white sauce2 cover with top crust2 and bake in hot oven4 ,,asparagus ,,pie4 ,make a good crust and line a baking dish filled with cooked asparagus1 dressed with the white sauce2 cover with top crust2 and bake in hot oven4 ,,asparagus ,,pudding4 ,beat together four eggs1 a tablespoonful of butter1 pepper and salt4 ,add three tablespoonfuls of flour mixed with one third teaspoonful of baking powder1 then a scant cupful of milk1 and finally the boiled1 chopped tender tops of two bunches of asparagus4 ,put into a well greased mould with a top1 cook in a pot of boiling water two hours2 turn out and pour over it a cupful of drawn butter4 ,,beans4 ,,creamed ,,string ,,beans4 ,cut the ends and string them4 ,put them in a covered saucepan with water1 and cook till tender1 drain1 and remove any strings that may have adhered1 then place again in the pan1 add one cupful of cold milk1 and salt to taste2 thicken with flour mixed smoothly with soft butter to the consistency of thick cream2 let them cook until the sauce is thoroughly done1 add a dash of pepper1 and serve in hot covered dish4 ,,wax ,,beans4 ,the yellow wax bean is very nice when young1 prepare as you do any string bean1 stew until tender1 letting liquor boil away and seasoning with salt1 pepper1 and butter4 ,,boston ,,baked ,,beans4 ,small navy beans are the best4 ,carefully pick over and wash one pint1 soak over night in enough water to cover2 in the morning place in a kettle with fresh water and boil for fifteen minutes2 skim out of this water1 and put into an earthen crock1 add one large spoonful of molasses2 one teaspoonful of mustard1 salt to taste1 and a large heaping tablespoonful of butter with water enough to cover2 place a cover on the crock and set in the oven1 cook them all day4 ,they need to be watched at intervals of half an hour to see that the water is visible at the top of the beans2 the last hour1 if the oven is moderate1 no more water should be added4 ,,dried ,,lima ,,beans4 ,one cupful is sufficient for a family of five4 ,wash and put to soak over night4 ,steam in double boiler1 with just water enough to float1 until thoroughly tender4 ,salt to taste and add one tablespoonful of butter and a dash of pepper4 ,dried beans can be freshened in an hour by soaking in hot water1 and renewing the water as soon as it cools4 ,,fresh ,,lima ,,beans4 ,boil until tender in just water enough to float1 when nearly done1 uncover and let water simmer away1 add one cupful of sweet cream1 and salt to taste just before serving4 ,if you do not have cream1 use milk1 thickened with one teaspoonful of flour mixed with one tablespoonful of soft butter4 ,,succotash4 ,take one cupful of cold cooked lima beans2 add one half can of sweet corn1 or equal quantity cut from cob2 season to taste and add one teaspoonful of butter and one cupful of milk2 cook until the corn is tender4 ,serve in hot1 covered dish4 ,,corn4 ,,roasted ,,corn4 ,steam the ears until tender1 then strip them1 turn each ear in a flat plate in which there is a sufficiency of melted butter2 then place them on a gridiron over a clean coal fire1 and turn them until they are well toasted4 ,,cut ,,corn4 ,steam the ears until tender1 then strip them and cut the corn from the cob2 add butter and seasoning to taste2 place in hot covered dish2 set in steamer until thoroughly heated through and serve very hot4 ,,green ,,corn--,,steamed4 ,select nice full ears2 and place in steamer with the husks on4 ,steam an hour or more until tender then strip the ears2 cutting off both ends2 heap the corn on a hot shallow dish and set in the oven a minute or two to dry4 ,,corn ,,fritters4 ,in the summer when fresh corn can be had1 grate the corn from the cob and mix in proportion of one cupful of grated corn to three well beaten eggs2 salt to taste and fry in hot butter by spoonfuls2 serve hot4 ,they are much more delicate and delicious than where flour and milk are used4 ,the corn supplies both the milk and flour in its own substance4 ,grated1 or very tender1 canned corn can be used in the same way in the winter season4 ,,baked ,,corn4 ,chop as fine as possible the contents of one can of corn2 add a heaping tablespoonful of butter2 season to taste2 add one pint of milk2 put in baking dish2 place in oven and bake until a nice brown4 ,,corn ,,pudding4 ,cut enough uncooked corn from the cob to fill a pint measure2 place in covered sauce pan with a pint of cold milk2 let cook until tender2 then add two tablespoonfuls of flour smoothly mixed with cold milk4 ,stir until the mixture thickens2 add two tablespoonfuls of butter2 set it off to cool4 ,beat the yolks of four eggs in a large bowl2 beat whites separately to a stiff froth2 then mix well with the yolks1 add to the warm corn and milk mixture1 put into a hot buttered baking dish and brown in quick oven4 ,,corn ,,on ,,toast4 ,take pieces of bread four inches square and fry a delicate brown in butter2 then heap on the bread a large tablespoonful of stewed or canned corn and heat through thoroughly2 serve very hot4 ,,corn ,,pat,s4 ,chop finely half a can of corn2 stir in bread crumbs until stiff2 season with salt and pepper2 fill pat shells two thirds full and lay piece of butter size of hickory nut on top of each filling2 then pour over each one a tablespoonful of cream2 place in oven and bake till delicate brown2 serve hot4 ,very much like oysters4 ,if creamy dressing is preferred1 omit the bread crumbs1 and thicken the cream with a little flour and butter before pouring over the corn1 use a little more cream to each shell4 ,,cabbage4 ,,to ,,boil ,,cabbage4 ,wash in cold water1 and pick over very carefully4 ,put whole in a covered boiler1 with the stem end down1 sprinkle well with salt1 pour over it a cupful of cold water1 boil until it is very tender1 then uncover it for the water to boil away2 set it on the back of range to dry1 take off the coarse outer leaves1 serve it in a hot1 deep1 dish4 ,cut the cabbage into halves or quarters and lay butter on each piece4 ,,cabbage ,,in ,,white ,,sauce4 ,cut a head of white cabbage in pieces two or three inches large1 put them into a covered saucepan with salt1 one cupful of cold water1 and flour mixed to a smooth thin paste with soft butter2 boil until the cabbage is very tender4 ,,cabbage ,,in ,,milk4 ,chop coarsely one-fourth large or one-half small head of cabbage2 put over in saucepan with enough salted water to float2 let cook until nearly done1 then drain2 add one quart of rich milk and cook until tender2 add salt1 pepper1 and butter to taste4 ,,hot ,,slaw4 ,chop one half large1 or one small head of cabbage2 put over in saucepan with salted water2 cook till tender1 but not soft2 drain1 add one-half cupful of vinegar1 salt and pepper to taste1 with one tablespoonful of butter4 ,,baked ,,cabbage4 ,boil a firm1 white1 head of cabbage until tender1 drain1 and set aside until cold4 ,then chop fine2 add two well beaten eggs2 one ounce of butter2 salt1 and pepper1 with three tablespoonfuls of cream2 bake in moderate oven4 ,,egg ,,plant4 ,,escaloped ,,egg ,,plant4 ,steam a whole egg plant until it is soft throughout2 cut it in half1 lengthwise2 put each half into a vegetable dish2 cut it in squares2 sprinkle them with salt and moisten with ,worcestershire ,sauce2 spread butter over them2 dredge with powdered crackers2 strew with pieces of butter and brown in a quick oven4 ,,baked ,,egg ,,plant4 ,peel and cut in pieces enough egg plant to fill a quart bowl2 steam until it can be mashed smooth2 stir in two tablespoonfuls of butter1 one tablespoonful of salt1 and one half teaspoonful of black pepper2 put it into a baking dish2 smooth it over1 dredge it with powdered cracker2 strew it with pieces of butter2 and brown it in a quick oven4 ,,fried ,,egg ,,plant4 ,cut it crosswise into thin slices2 fry them immediately in boiling cocoanut butter or vegetable oil2 sprinkle both sides with salt and black pepper2 cover the frying pan with a tin cover2 set it on the back of range to steam until the egg plant is very tender2 serve on a hot shallow dish4 ,,egg ,,plant ,,in ,,egg ,,and ,,cracker4 ,cut it in thin slices across2 fry it immediately in hot cocoanut butter or vegetable oil2 lay the slices on a cold dish2 sprinkle both sides with salt and black pepper2 pour beaten egg over to moisten both sides2 turn each slice in powdered cracker2 fry them a second time in the boiling fat2 lay them on a hot dish2 serve them brown and crisp4 ,,egg ,,plant ,,balls4 ,prepare as for baked egg plant2 roll a tablespoonful into round balls in the palms of the hands1 flatten them1 pour beaten egg over them to moisten both sides1 turn each in a plate of powdered crackers1 fry them brown in boiling fat1 and serve them on a hot shallow dish4 ,,peas4 ,,green ,,peas4 ,do not wash peas1 as it spoils their flavor and makes them less nutritious4 ,peas should not be shelled until immediately before using4 ,,to ,,boil ,,peas4 ,put them into a covered saucepan1 with cold water enough to float them2 boil them until the peas are tender2 then uncover them for the water to boil away2 set them at the back of range to dry2 serve them in a hot1 covered1 vegetable dish1 with a tablespoonful of butter laid on them2 or1 if liked1 one cupful of cream may be added just before removing from saucepan4 ,,peas ,,in ,,white ,,sauce4 ,put the peas into a saucepan1 with one cupful of cold water1 and one teaspoonful of flour1 mixed smoothly with soft butter to make a thin paste4 ,cover the saucepan1 and boil the peas until they are very tender2 add one-half cupful of cream and serve in a hot1 covered dish4 ,,pat,s ,,with ,,peas4 ,make little shells of puff paste and dress with peas stewed tender1 to which has been added cream1 thickened slightly with flour and butter4 ,,pastry ,,with ,,peas4 ,make little shells of pie crust and fill with young peas cooked tender and seasoned with pepper1 salt1 and butter2 the peas should be carefully drained before filling the shells4 ,,potatoes4 ,,boiled ,,potatoes4 ,boiled potatoes are more nutritious when boiled in the skin4 ,they should be placed in a kettle with a sufficient amount of cold water to cover them1 salted to taste1 cooked in an uncovered kettle1 and the water permitted to boil away2 then let kettle remain on the back of range where they will keep hot1 until the potatoes are dry and mealy4 ,peel before serving4 ,,new ,,potatoes4 ,small new potatoes with white skins need not be peeled1 but should be buttered liberally and served in a hot dish4 ,,mashed ,,potatoes4 ,boil until tender and place in colander1 have ready a large bowl with tablespoonful of butter and half a cupful of cream2 mash through the colander into a bowl1 then whip potatoes and seasoning thoroughly with a fork1 as a spoon destroys the delicacy2 place in dish and set uncovered over steam to heat thoroughly4 ,serve quickly4 ,,potato ,,croquettes4 ,to one pint of hot mashed potatoes add one tablespoonful of butter1 one half saltspoonful of pepper1 one half teaspoonful of salt1 one dash of cayenne1 one half teaspoonful celery salt1 and a few drops of onion juice4 ,beat until very light4 ,when slightly cooled1 mix in yolk of one egg2 add one teaspoonful of chopped parsley4 ,shape into croquettes1 roll in fine bread crumbs1 then in a mixture of egg and milk1 roll again in bread crumbs1 let stand about fifteen minutes in a cold place1 then fry by plunging in very hot fat for a moment4 ,do not fry more than three at a time1 in order not to chill the fat4 ,drain carefully4 ,,potato ,,pat,s4 ,take a tablespoonful of warm mashed potato in the palm of your hand1 shaping it like a ball2 then with a teaspoon take out a good part of the center4 ,fill this potato pat shell with minced onion and celery cooked tender in butter1 and add a grating of cheese2 season to taste1 then cover it over with potato2 dip into melted butter and egg2 place in a shallow baking pan and place in a hot oven1 let come to a nice brown2 serve on platter garnished with parsley4 ,,saratoga ,,chips4 ,select medium sized potatoes1 pare1 wash1 and slice them very thin2 dry with a napkin4 ,have kettle of cocoa butter1 or oil1 heated to right temperature 7see 8,important ,notes07 and sprinkle potatoes in kettle2 do not crowd2 when a delicate brown1 skim out1 and place in sieve in a warm place to drain2 sprinkle lightly with salt4 ,,princess ,,potatoes4 ,boil and mash the desired quantity2 while the potatoes are still warm spread them half an inch thick on a plate and set away to cool4 ,when ready to use them1 cut the potato into strips an inch wide and two inches long2 dip the strips into melted butter1 and then into well beaten egg1 finally placing them in a baking pan and browning them in a hot oven4 ,,wachtmeister ,,potatoes4 ,select potatoes of medium size and perfect shape2 scour the skins1 and steam until tender1 then place in oven until skin is slightly toughened2 remove from oven and open at one end1 carefully removing contents1 do not break the skins4 ,have ready a bowl of whipped cream2 mash the potatoes and mix freely with whipped cream4 ,stuff back in potato skins and set in shallow dish1 open ends up2 place back in oven and let them get thoroughly hot1 then serve4 ,one who has been a strict vegetarian for years finds salt a poison2 and it is omitted intentionally in the 8,wachtmeister0 receipt4 ,it can of course be added to potato in mixing for those who desire it4 ,,potatoes ,,in ,,white ,,sauce4 ,peel and quarter potatoes1 put them into saucepan 7with salt1 if desired7 add flour and butter1 mixed to a smooth paste1 in the proportion of one tablespoonful of flour to two of soft butter1 a teaspoonful of chopped parsley and just water enough to float potatoes2 cover the saucepan and cook until potatoes are very tender4 ,,lyonaise ,,potatoes4 ,to one tablespoonful of finely chopped onion1 add seasoning to taste2 place in frying pan with two tablespoonfuls of butter and let fry a light brown1 being careful not to burn4 ,have ready one quart of cold boiled potato cut in small dice1 add and turn delicately with fork until potatoes have absorbed the butter2 just before removing from fire add one tablespoonful of chopped parsley4 ,serve very hot4 ,,escaloped ,,potatoes4 ,pare1 wash and slice enough potatoes to nearly fill a baking dish2 season to taste1 fill the dish with cold milk and add one large tablespoonful of butter distributed over the top1 bake in moderate oven1 keeping dish covered until potatoes are nearly done4 ,then remove cover and brown4 ,,french ,,fried ,,potatoes4 ,peel and cut in strips medium or small potatoes1 wash1 then dry with a clean towel4 ,have ready a kettle of cocoa butter thoroughly hot1 drop in potatoes and cook until a delicate brown2 if salt is used sprinkle slightly when taken from the fat1 let drain in wire dish in the oven one minute1 then serve in hot dish4 ,,fried ,,potatoes4 ,a nice way to fry potatoes is to dip them in egg and then in bread crumbs2 then fry until brown4 ,,potato ,,scones4 ,boil potatoes in salted water2 three good-sized potatoes making a sufficient supply for moderate family2 drain and mash2 mix with just enough flour to enable you to roll out the mixture1 cut with biscuit cutter and bake on an ungreased griddle1 turning frequently4 ,the scones should have the thickness and consistency of wheat pancakes4 ,,potato ,,pears4 ,cook five potatoes and rub through a strainer4 ,while hot add two tablespoonfuls of butter1 one half teaspoonful of salt1 one fourth teaspoonful of celery salt1 one fourth teaspoonful of pepper1 a few grains of cayenne1 and one teaspoonful of chopped parsley4 ,beat thoroughly and add yolk of one egg4 ,shape in the form of pears4 ,beat one egg1 slightly diluting with two tablespoonfuls of milk4 ,roll the pears in the egg1 then in crumbs1 and fry in deep fat2 dry on brown paper4 ,insert a clove at the blossom and stem of each pear4 ,garnish with parsley4 ,,potato ,,pancakes4 ,grate six large potatoes2 drain1 and add pint of cream or milk1 two well beaten eggs1 one tablespoonful of flour1 and beat well4 ,melt one teaspoonful of butter in frying pan1 pour in a thin layer of batter2 as it cooks loosen it from the pan1 when a delicate brown1 turn1 and brown4 ,serve hot4 ,,sweet ,,potatoes4 ,,baked ,,sweet ,,potatoes4 ,wash carefully1 cutting out any bruised spots2 place in steamer4 ,when they are tender put them in a quick oven to roast to a delicate crust4 ,,escaloped ,,sweet ,,potatoes4 ,pare medium sized potatoes2 cut into halves or into three slices1 according to size2 place a layer in a baking pan1 add bits of butter1 pepper1 and a generous sprinkling of sugar2 then add another layer of potatoes and seasoning4 ,when all have been used1 add enough boiling water to show through them1 but not quite enough to cover them4 ,cover the pan and bake one hour in a moderate oven2 then remove cover and bake one half hour longer until the potatoes are nicely browned on top4 ,serve in the dish in which they are baked4 ,,sweet ,,potato ,,curry4 ,pare potatoes and cut into dice1 about an inch in size2 sprinkle with curry powder and brown in two tablespoonfuls of butter4 ,when they are half cooked salt1 pepper and cover with soup stock2 boil until tender4 ,,sweet ,,potato ,,croquettes4 ,boil1 peel1 and mash six large sweet potatoes2 season with salt1 a tablespoonful of butter1 one of sugar and a little pepper4 ,when cold1 mold into croquettes1 dip into beaten egg1 then into finely rolled bread crumbs1 and fry brown in hot fat4 ,,glaced ,,sweet ,,potatoes4 ,cut cold boiled1 or steamed potatoes1 into slices about an inch thick and season to taste4 ,for one pint of potatoes1 melt one fourth cupful of butter and add one tablespoonful of sugar4 ,dip the slices into this liquid and lay them on a large pan4 ,cook for twelve minutes in a very hot oven1 or until they become a rich glossy brown4 ,serve hot4 ,,fried ,,sweet ,,potatoes4 ,peel and slice sweet potatoes about one fourth inch thick2 fry in deep fat for about ten minutes1 drain on a brown paper in warm oven for a few minutes1 sprinkle with salt2 serve hot4 ,,browned ,,sweet ,,potato4 ,after potatoes are steamed until tender1 peel and cut them in lengthwise strips2 brown in hot cocoanut butter or vegetable oil4 ,,warmed ,,up ,,sweet ,,potatoes4 ,any left over cold steamed potatoes can be made into a relish by peeling1 slicing and frying a delicate brown in butter4 ,,onions4 ,steam old onions2 stew young onions4 ,,to ,,steam ,,onions4 ,put them whole into a baking dish1 covered with a plate2 set it in a hot oven to steam for three or more hours2 take off the coarse outer skin and serve the onions in a hot1 covered1 vegetable dish1 with butter1 salt1 and black pepper4 ,,stewed ,,onions4 ,peel young onions and put them into a covered saucepan2 add salt1 one cupful of cold water1 flour mixed smoothly with soft butter to make a thin paste1 and one tablespoonful of chopped parsley2 stew them until they are thoroughly tender2 serve them in a hot covered dish4 ,,young ,,onions ,,in ,,white ,,sauce4 ,select the young onions with green tops1 cutting off the coarse part of the top2 boil until tender2 drain2 place in vegetable dish and sprinkle with pepper and salt2 add teaspoonful of butter2 have ready one pint of milk1 scalded and thickened with heaping teaspoonful of flour blended with melted butter1 boiled sufficiently to thoroughly cook flour4 ,pour over the onions and serve4 ,,baked ,,onions4 ,bermuda1 or large ,spanish1 onions are the best for baking1 although the ordinary white onion will do2 set them without peeling in a large pan of salted water1 to which add one cupful of milk2 boil until tender2 drain and remove skins1 put in baking pan2 sprinkle with salt and pepper2 add a very little of the water they were boiled in1 and set in oven to brown4 ,pour melted butter over them and serve4 ,,fried ,,onions4 ,peel large onions2 slice them very thin in rounds2 sprinkle them with salt and red pepper2 brown them in boiling cocoa butter1 or vegetable oil2 cover the frying pan with a tin cover2 set it on the range to steam until the onions are very tender2 serve them heaped on a hot1 shallow dish2 garnish them thickly with sprigs of fresh parsley to neutralize the odor after they are eaten4 ,,onions ,,in ,,milk4 ,peel small white onions2 nearly fill a quart bottle2 put in two tablespoonfuls of soft butter mixed to a paste with a tablespoonful of flour1 one teaspoonful of salt1 and one half teaspoonful of white pepper2 pour in a pint of cold milk2 cork the bottle2 set it in a saucepan of cold water over the fire to boil an hour or more2 serve it turned into a hot covered dish4 ,wash the leaves in cold water2 shake out each leaf1 and heap them on a colander to drain4 ,,spinach4 ,,to ,,boil ,,spinach4 ,put the leaves into a kettle to boil twenty minutes2 then uncover the saucepan so as to boil the juice nearly away2 turn the spinach into a colander2 drain them into a hot vegetable dish1 in which is butter1 salt1 and black pepper2 turn it into the butter and salt2 serve it with poached eggs on the top4 ,,chopped ,,spinach ,,with ,,eggs4 ,after spinach is boiled and dried1 chop it in the saucepan very fine with a knife2 set it over the fire again to dry2 stir in butter1 salt1 and black pepper2 break in two or more eggs2 stir them with the spinach and let them cook until it looks quite dry2 serve it in a hot vegetable dish4 ,,spinach ,,souffle4 ,boil and dry spinach2 chop it very fine in the saucepan and let it dry2 stir in two tablespoonfuls of butter1 one teaspoonful of salt1 and one half teaspoonful of black pepper2 let the butter be absorbed4 ,beat the yolks of two eggs in a large bowl1 beat the whites to a stiff froth1 mix them well into the yolks1 stir in the hot seasoned spinach with a fork1 and bake it in a hot buttered dish in a quick oven until the top is well browned4 ,,tomatoes4 ,,tomato ,,on ,,toast4 ,use stale bread1 cut in reasonably thick slices2 dip in sweet milk1 then in beaten egg1 seasoned with salt and pepper2 fry in butter till a nice brown4 ,have ready a quart of tomatoes that have stewed gently until reduced one fourth2 season to taste2 add one tablespoonful of butter and pour over fried toast4 ,just before serving place a poached egg on each slice4 ,,stuffed ,,baked ,,tomatoes4 ,select good-sized1 smooth1 solid fruit2 wash1 do not pare2 cut out the hard center and remove seed pulp with finger4 ,fill in with mixture made of two cupfuls of bread crumbs1 wet with one tablespoonful of melted butter2 add two tablespoonfuls of chopped onion1 one cupful of chopped celery1 season to taste2 heap the filling in tomatoes and put a piece of butter on top2 place in earthen pie dish to bake4 ,they should be in the oven until well browned on top2 serve on squares of bread that have been fried a nice brown1 in butter4 ,,fried ,,tomatoes4 ,wash and slice the tomatoes1 without paring2 sprinkle with seasoning1 dip in flour1 cook in frying pan with butter1 a liberal supply of grease is required4 ,cover for a few minutes1 so the tomatoes may steam through1 and not brown too quickly1 as they need to be well cooked2 turn and brown on both sides4 ,serve on toast4 ,,fricasseed ,,tomatoes4 ,select large smooth tomatoes2 cut them in half1 do not peel4 ,take a broad agate1 or enameled pan and melt in it two ounces of butter2 cover the pan with the halved tomatoes that have been sprinkled with salt1 and pepper1 and dipped in meal2 whole wheat flour is best4 ,put cover on pan and let cook until tomatoes are cooked through1 but not broken4 ,the fire should be moderate1 and it is well to lift the tomatoes occasionally so they will not burn or stick to pan4 ,when cooked1 pour in one half cupful sweet cream1 let come to a scald1 and serve4 ,,escaloped ,,tomatoes4 ,fill baking dish with alternate layers of bread crumbs and cold stewed tomatoes1 well seasoned1 finishing with bread crumbs on top1 and break in bits over the top one heaping tablespoonful of butter1 and bake until brown4 ,,tomato ,,and ,,rice ,,fritters4 ,add one teacupful of cold stewed tomatoes to two cupfuls of cold boiled rice2 season to taste2 bind with one egg well whipped2 mould into smooth little shapes1 and fry in butter4 ,,devilled ,,tomatoes4 ,take two or three large firm tomatoes1 not over ripe1 cut them in slices half an inch thick and lay on a sieve4 ,make a dressing of one tablespoonful of butter and one of vinegar rubbed smooth with the yolk of one hard boiled egg2 add a very little sugar1 salt1 mustard and cayenne pepper2 beat until smooth and heat to a boil4 ,take from the fire and pour upon a well beaten egg whipping to a smooth cream4 ,put the vessel containing this dressing in hot water while the tomatoes are being broiled over a clear fire4 ,put the tomatoes on a hot dish and pour the dressing over them4 ,,bread ,,stuffs4 ,,home ,,made ,,yeast4 ,wash1 pare1 and soak one large potato4 ,steep one tablespoonful of hops 7loose7 in one pint of boiling water2 mix one heaping tablespoonful of flour1 one teaspoonful of sugar1 one teaspoonful of salt1 one teaspoonful of ginger2 grate the potato into the flour mixture2 let the hot water boil briskly for one minute1 strain it over the flour and potato mixture1 and mix thoroughly2 if it does not thicken like starch1 place it over the fire for a few minutes1 stirring briskly4 ,if too thick1 add boiling water till thin as cream4 ,when lukewarm or at #gj degrees1 add one half cake of yeast4 ,raise in a warm place till frothy1 beat it down every half hour4 ,bottle and keep in a cool place4 ,,three ,,hour ,,bread4 ,pour one cupful of boiling water over two tablespoonfuls of flour and beat well2 when this becomes lukewarm add two teaspoonfuls of sugar and one yeast cake that has been dissolved in one half cupful of lukewarm water4 ,beat thoroughly1 add flour enough to make a thick batter1 beat until light and set in a warm place1 about #ij degrees ,f4 ,keep covered and let rise until light and frothy1 with this proportion of yeast it should rise in thirty minutes4 ,when light add one cupful of scalded milk1 cooled to lukewarm1 and flour enough to make a stiff dough2 stir in the flour with a spoon1 beating it thoroughly2 when the dough begins to stiffen1 cut in the flour with a bread knife2 add flour until the dough slips easily from the board1 and does not stick to the hands4 ,then knead the dough on a slightly floured board until smooth1 elastic1 and full of air bubbles4 ,knead it firmly1 but lightly1 using only the wrist movements1 put back in bowl1 cover1 and let rise in warm place until it doubles in bulk2 shape into loaves1 or biscuit2 brush lightly with melted butter1 and place in warm buttered pan4 ,let rise1 closely covered1 until loaves have doubled in bulk4 ,bake in an oven hot enough to brown one teaspoonful of flour placed on a piece of paper1 in five minutes4 ,if biscuits are to be baked1 the oven should be hot enough to brown flour in two minutes4 ,let the bread bake from forty-five minutes to one hour4 ,the first quarter of the time the bread should rise1 but not form a crust2 the second quarter the crust should form2 the third the crust should become golden brown2 the fourth should complete the baking4 ,place the loaf to cool uncovered1 and in such a position that the air can circulate freely around it1 bottom and all4 ,,whole ,,wheat ,,bread4 ,make a sponge of one half cupful lukewarm water1 one half yeast cake dissolved in one fourth cupful lukewarm water1 and one cupful of white flour2 cover2 and set in warm place1--about #ij degrees ,f4--until light and foamy2 add one half cupful scalded milk1 cooled to lukewarm1 one half teaspoonful of salt and whole wheat flour to make a stiff dough2 knead thoroughly1 put into warm place1 let rise until it doubles in bulk2 mould into a loaf1 put into a warm buttered pan1 and keep closely covered in warm place until it rises sufficiently to double in size2 put into a hot oven2 at the end of fifteen minutes lower the temperature of oven and bake at least forty-five minutes longer4 ,this makes one loaf4 ,,english ,,unfermented ,,griddle ,,bread4 ,this bread is usually made from whole wheat flour4 ,it is cooked on a griddle1 hence its name 8,griddle ,bread40 ,the griddle should be made thoroughly hot before placing the dough on it1 and sprinkled with a little fine white flour4 ,measure the meal1 and for every two level measures of meal allow one measure of boiling water2 have the meal in a mixing bowl1 and use a wooden spoon for stirring4 ,make a hole in the center of the meal and pour the boiling water into it1 stirring all the time till it forms a mass or lump4 ,no kneading is required4 ,sprinkle the paste-board with fine white flour and turn the mass onto it4 ,roll out into cakes1 making the cake about half an inch thick4 ,the edge should not be ragged1 but dredged with fine flour and pressed with the knuckles to an even thickness4 ,dredge fine flour on each piece1 rub it well in with the fingers1 then turn it on the other side with the knife and do the same1 so that the surface has a fine smooth appearance4 ,as each piece is prepared1 place it on the hot griddle plate4 ,two or three minutes is sufficient time to prepare the bread from the moment the water boils4 ,the time for the cooking necessarily varies according to the heat of the fire1 which should be kept at an even temperature2 twenty to thirty minutes will be found the average4 ,,tea ,,rolls4 ,make a sponge of one cupful of lukewarm water1 one cake of yeast1 one fourth cupful sugar1 and flour enough to make a soft dough4 ,when sufficiently raised add a little over a cupful of softened butter1 and three fourths of a cupful of luke warm milk and enough flour to keep it a sponge4 ,beat well and let rise2 then add beaten white of one egg and enough flour to knead4 ,knead thoroughly and let it rise again2 work down2 place in a buttered bowl2 let it rise again1 turn onto a board1 roll1 and cut4 ,shape to suit fancy1 in finger rolls1 bread sticks1 or cleft rolls2 place in pans and let rise2 bake in hot oven4 ,for ,cinnamon ,rolls1 make as above only roll out one fourth inch in thickness and spread with softened butter1 sugar1 cinnamon1 and currants4 ,all bread stuffs brown better if brushed over with melted butter4 ,,whole ,,wheat ,,muffins4 ,take one and one half cupfuls of whole wheat flour1 one cupful of common flour1 two teaspoonfuls of baking powder1 mix1 and sift together2 beat up one egg and add one cupful of milk2 add one tablespoonful of melted butter and stir into the dry mixture2 bake in gem pans in a hot oven for about twenty minutes4 ,,corn ,,muffins4 ,mix thoroughly one cupful of white flour1 one half cupful of fine yellow corn meal1 one eighth cupful of sugar1 two tablespoonfuls of baking powder2 then beat one egg and stir in one cupful of sweet milk2 stir into dry mixture2 then add one tablespoonful of melted butter2 beat well1 and bake in muffin tins4 ,,graham ,,or ,,rye ,,gems4 ,to one and one half cupfuls of graham1 or rye flour1 measured after sifting1 add one eighth cupful of sugar1 two teaspoonfuls of baking powder1 one half cupful of white flour and mix thoroughly2 then add one cupful of sweet milk and two tablespoonfuls of melted butter1 and stir quickly4 ,put in hot gem pans1 bake for twenty-five minutes in hot oven4 ,,baking ,,powder ,,biscuits4 ,to one pint of sifted flour add two teaspoonfuls of baking powder2 sift together twice2 then rub in one tablespoonful of shortening until fine1 like meal4 ,mix in gradually enough milk to make a soft dough1 cutting it in with bread knife2 when stiff enough to be handled it should look spongy in the cuts1 and seem full of air2 turn it out on a well floured board1 toss with knife until well floured1 pat with rolling pin1 and when dough is about half an inch thick1 cut it into rounds and bake at once in hot oven4 ,,puffs4 ,sift one teaspoonful of baking powder into two cupfuls of flour2 with one half teaspoonful of salt2 add two cupfuls of milk and two eggs1 beat the yolks and the whites of the eggs separately4 ,bake in gem pans in quick oven4 ,,pop-,,overs4 ,with one cupful of flour1 mix one saltspoonful of salt2 add slowly one cupful of milk2 when a smooth paste is formed add one cupful more of milk and one egg beaten thoroughly2 beat well2 cook in hot buttered gem pans or earthen cups in a quick oven for half an hour1 or until the puffs are brown and well popped over4 ,the more the milk and flour are beaten the lighter the puffs will be4 ,,waffles4 ,sift together one pint of flour1 one teaspoonful of baking powder1 one teaspoonful of salt2 add one and one fourth cupfuls of milk to smooth the batter2 then add the well beaten yolks of three eggs2 beat well2 then whip in one tablespoonful of melted butter2 and add the stiffly beaten whites of the eggs1 cutting and folding these in4 ,have waffle-iron hot and well greased2 butter as soon as taken from the iron4 ,sugar can be added at the same time1 if relished4 ,,boston ,,brown ,,bread4 ,take one pint each of whole wheat flour and ,indian meal1 one cupful of molasses1 three fourths cupful of sour milk1 and one half teaspoonful of soda1 one and one half pints of cold water1 mix2 put in steamer on stove over cold water1 which is afterwards brought to the boiling point and kept constantly boiling until bread is done2 steam for four hours1 and brown in the oven4 ,just before putting in the steamer add one cupful of seeded raisins4 ,,bannocks4 ,two teacupfuls of oatmeal1 or barley meal1 sifted with two teaspoonfuls of baking powder2 add two beaten eggs1 one tablespoonful of sugar and one pint of milk with a little salt1 sifting in the meal4 ,mix and bake on a griddle4 ,,griddle ,,cakes4 ,to one cupful of flour1 add one saltspoonful of salt1 one tablespoonful of baking powder2 sift thoroughly2 add milk enough to make a batter like a thick cream2 then whip in one teaspoonful of melted butter4 ,one egg may be well beaten and added1 though it is not necessary4 ,this receipt can be varied by using graham1 corn1 or whole wheat flour1 in proportions of two thirds graham or wheat to one third white flour4 ,corn should only be one third corn to two thirds white flour4 ,,hominy ,,griddle ,,cakes4 ,to one cupful of sweet milk1 add one cupful of warm1 fine1 boiled hominy2 add one half teaspoonful of salt1 two eggs1--whites and yolks beaten separately1--one teaspoonful of melted butter4 ,in mixing add well beaten whites of eggs last4 ,use flour enough to make thin batter4 ,can be cooked either as griddle cakes or waffles4 ,,raised ,,graham ,,griddle ,,cakes4 ,one cupful of graham meal1 one cupful of flour1 one half yeast cake dissolved in one quarter of a cupful of lukewarm water1 mix with this one pint of milk scalded and cooled1 and let it rise over night4 ,in the morning add one tablespoonful of molasses1 and one saltspoonful of soda4 ,if the batter is too thick add a little warm water4 ,,indian ,,meal ,,griddle ,,cakes4 ,one pint of ,indian meal1 one teaspoonful of sugar1 one teaspoonful of butter1 add gradually to this sufficient boiling milk to wet the meal2 when cool add two well beaten eggs1 and sufficient cold milk to make a thin batter4 ,,bread ,,griddle ,,cakes4 ,one pint of stale bread crumbs2 pour over them one pint of hot milk2 add one tablespoonful of butter2 when the crumbs are soft rub through a strainer and add the beaten yolks of two eggs1 one cupful of flour1 and two teaspoonfuls of baking powder4 ,if the batter is not thin enough add a little cold milk4 ,,rice ,,griddle ,,cakes4 ,take one cupful of sweet milk1 one cupful of warm boiled rice1 the yolks of two eggs beaten until light1 one tablespoonful of melted butter1 and flour enough to make a thin batter2 stir in lastly the whites of the eggs beaten stiff and dry4 ,bake on a hot griddle4 ,,sour ,,milk ,,griddle ,,cakes4 ,sift one half teaspoonful of salt and one teaspoonful of soda into one pint of flour2 add one scant pint of sour milk or cream1 the beaten yolks of two eggs1 and lastly the whites beaten very stiff4 ,bake on a hot1 well greased griddle4 ,,breakfast ,,foods4 ,,whole ,,wheat4 ,sift one cupful of whole wheat meal into one pint of boiling water2 add salt to taste4 ,cook in double boiler and steam from one to two hours1 until meal is thoroughly cooked4 ,very nice when cold fried in delicate slices and served with maple syrup4 ,graham1 rye1 oat meal1 or corn meal can be cooked in same way1 only they require longer cooking4 ,corn requires the most time4 ,corn and oat meals need a larger quantity of water4 ,,sandwiches4 ,,cheese ,,and ,,egg ,,sandwiches4 ,beat two eggs in a bowl for two minutes1 add two tablespoonfuls of milk1 one eighth tablespoonful of salt1 a sprinkle of white pepper2 melt one half tablespoonful of butter in a small frying pan1 pour in the eggs1 stir until they begin to thicken1 then sprinkle over one tablespoonful of freshly grated bread crumbs and two tablespoonfuls of cheese1 stir for a few minutes longer1 remove and put one tablespoonful of this preparation between two thin slices of bread4 ,,egg ,,sandwich4 ,break two eggs in a small bowl and beat until they foam2 add a sprinkle of salt4 ,place a small frying pan over the fire with one tablespoonful of butter2 as soon as butter is melted pour in the eggs1 stir until they thicken1 then remove4 ,butter four thin slices of bread1 cover two with the eggs2 lay over the remaining two slices2 trim them neatly and cut them slantingly in half4 ,,nut ,,sandwiches4 ,no4 #a4 ,mix equal parts of grated ,swiss cheese and chopped ,english walnut meat4 ,season with salt and cayenne4 ,spread between thin slices of bread slightly buttered1 and cut in fancy shapes4 ,,nut ,,sandwiches4 ,no4 #b4 ,shell one half pint of peanuts and roll them fine with the rolling pin4 ,stir the yolk of one hard boiled egg to a cream with one half tablespoonful of butter1 add one teaspoonful of ,french mixed mustard1 one quarter teaspoonful of salt1 one tablespoonful of lemon juice1 one half tablespoonful of unsweetened condensed milk1 one half cupful of finely chopped red apple1 the finely chopped white of an egg1 and the nuts4 ,put one tablespoonful of this mixture between two thin slices of bread2 trim them evenly all around1 and cut them slantingly into two pieces4 ,,plain ,,cheese ,,sandwich4 ,butter the bread2 lay thin slices of cream cheese to cover1 add a lettuce leaf1 and cover with another piece of buttered bread4 ,,cottage ,,cheese ,,sandwich4 ,use crisp1 square crackers1 wet the cottage cheese with sweet cream1 season to taste1 and spread on crackers4 ,,olive ,,and ,,caper ,,sandwiches4 ,chop olives very fine1 add one third as much of finely chopped capers2 mix thoroughly with a little soft butter2 season with celery salt1 cayenne1 a very few drops of lemon juice1 and a little of the grated lemon peel4 ,spread on thin squares of buttered graham bread4 ,,cheese ,,and ,,mustard ,,sandwich4 ,grate one fourth pound of cheese and mix one half teaspoonful of salt and mustard1 with a dash of cayenne pepper2 melt one tablespoonful of butter and blend with seasoning2 then stir thoroughly into the cheese2 if liked1 a teaspoonful of lemon juice may be added4 ,spread on thin slices of whole wheat1 or white1 bread4 ,,boiled ,,egg ,,sandwiches4 ,chop the whites of hard boiled eggs very fine2 blend the yolks with a little cream or melted butter1 season to taste1 and spread on buttered white bread4 ,,tomato ,,sandwich4 ,cut thin slices of brown bread2 spread with ,french mustard2 then a layer of cream cheese2 sprinkle lightly with salt2 peel and slice some small1 solid1 ripe tomatoes4 ,cover the prepared bread with the slices2 form into sandwiches and cut in broad strips4 ,serve with water cress4 ,,tomato ,,and ,,egg ,,sandwich4 ,chop the whites of four hard boiled eggs very fine4 ,mash the yolks and blend with a little thick cream1 some tomato pulp1 salt1 pepper1 and a tiny pinch of sugar4 ,spread on thin slices of brown1 buttered1 bread4 ,,chocolate ,,sandwich4 ,melt one ounce of grated chocolate2 whip in a little hot cream2 add one half teaspoonful of vanilla flavoring1 a little confectioner's sugar1 and the yolk of one egg4 ,stir until it begins to thicken1 then whip in the whites of the egg beaten to a stiff froth4 ,spread on thin slices of sponge cake1 or white bread and butter4 ,,mushroom ,,sandwiches4 ,stew a few large mushrooms in one ounce of butter2 cover closely and cook slowly so that they shall not burn2 mash them with pepper1 salt1 and a dash of nutmeg2 cut thin slices of whole wheat bread1 butter and spread with the mushroom paste4 ,cut into finger sandwiches4 ,,pineapple ,,sandwich4 ,cut small sweet sponge buns in slices2 spread them with grated pineapple2 sift with fine sugar2 press two slices together and spread soft icing on top and sides4 ,,italian ,,sandwiches4 ,make a mixture of chopped olives1 grated cheese and chopped ,english walnuts in the proportion of two fifths each of cheese and olives to one fifth of nuts2 then make a dressing of five tablespoonfuls of malt vinegar 7or six1 if ordinary vinegar is used7 bring to a scald and stir into the well beaten yolks of five eggs2 set the egg mixture back on the stove and stir constantly until it becomes as thick as cream2 then remove from the stove and beat in one tablespoonful of butter1 whipping until the butter is dissolved and thoroughly blended4 ,season to taste with salt1 pepper and mustard2 if liked add a dash of cayenne4 ,stir in the chopped olives1 nuts1 and cheese4 ,spread between crisp square crackers1 or thin slices of whole wheat bread4 ,,fruit ,,sandwiches4 ,slice whole wheat or graham bread very thin1 butter1 then spread with a layer of chopped raisins1 or candied cherries wet with orange juice4 ,,graham ,,sandwiches4 ,chop olives2 add a little chopped parsley and a little finely chopped celery2 mix with mayonaise dressing to which has been added a few drops of onion juice and a very little ,french mustard2 spread thin slices of graham bread very lightly with butter2 then put a layer of the mixture2 cover with another slice of buttered bread and cut into strips or squares4 ,,russian ,,sandwiches4 ,spread zephyrettes 7crackers7 with thin slices of cream cheese2 cover with chopped olives mixed with mayonaise4 ,place a zephyrette over each and press together4 ,,cakes ,,and ,,icings4 ,,cakes4 ,thin cakes require a hotter oven than those baked in thick loaves4 ,cakes with molasses in them burn more quickly than others4 ,thin cakes should bake from fifteen to twenty minutes1 thicker cakes from thirty to forty minutes1 and very thick loaves about one hour4 ,if only the yolks of the eggs are used the cake is richer1 if only the whites it is lighter4 ,have all ingredients ready1 then see that fire and oven are right1 and mix carefully4 ,the secret of fine grained cake is in the mixing4 ,first always cream the butter by beating1 then add sugar slowly1 creaming carefully1 then add the well beaten yolks of eggs4 ,sift the flour and baking powder together three times1 at least1 then add alternately in small quantities the flour and milk1 and last of all the stiffly beaten whites of eggs1 working them in as lightly as possible4 ,,one ,,egg ,,cake4 ,cream one half cupful of butter in a warm bowl adding slowly one cupful of sugar1 whip the yolk of one egg and add to butter and sugar4 ,have ready two cupfuls of flour into which has been sifted two teaspoonfuls of baking powder2 put flour and baking powder through sifter three times4 ,add flour and one cupful of milk slowly and alternately to butter mixture1 adding last of all the whites of egg beaten stiff and one teaspoonful of flavoring4 ,bake in loaf in moderate oven for thirty minutes4 ,,orange ,,cake4 ,cream one third cupful of butter with one and one half cupfuls of sugar2 add the well beaten yolks of three eggs and one teaspoonful of flavoring1 beat well2 add alternately1 in small quantities1 two heaping cupfuls of flour1 into which two rounded teaspoonfuls of baking powder has been sifted1 and one cupful of milk2 last of all add the whites of the three eggs1 beaten to a stiff froth1 folding them into the dough lightly4 ,bake in shallow pans for about twenty minutes1 or until cake shrinks from the pan4 ,put together with orange icing4 ,,ida',s ,,cake4 ,beat the whites of four eggs very stiff and set in refrigerator to chill2 cream the yolks2 add one cupful of sugar and a teaspoonful of lemon extract2 sift flour until very light1 and sprinkle in one cupful slowly1 stirring lightly2 then fold in the whites of the eggs as delicately as possible4 ,bake in moderate oven4 ,,angel ,,food4 ,sift one cupful of flour and one half teaspoonful of cream of tartar together1 sifting at least six times2 add one cupful of sugar1 sift again2 beat the whites of seven eggs stiff2 chill2 then whip in the flour and sugar2 flavor with one teaspoonful of vanilla extract4 ,bake in moderate oven4 ,,water ,,sponge ,,cake4 ,beat the yolk of one egg1 add one half cupful of sugar and beat again1 add one half teaspoonful of lemon juice and three tablespoonfuls of cold water1 then two thirds of a cupful of flour into which one half even teaspoonful of baking powder has been sifted1 and lastly the whites of the egg beaten stiff4 ,bake in shallow pan or in small tins4 ,,tea ,,cakes4 ,tea cakes that are much esteemed in southern households are made from the yolks of six eggs1 half a pound of butter1 one pound of sugar1 one pound of flour and one teaspoonful of baking powder mixed with the flour4 ,they should be rolled thin and baked in a quick oven4 ,frost with a thin icing or sprinkle while hot with granulated sugar4 ,,poor ,,man',s ,,cake4 ,take three good-sized apples1 pare1 chop them fine1 put them into a saucepan with two cupfuls of molasses1 and boil until the apples are soft--say for three minutes--remove1 and add one cupful of sugar1 one egg1 and one half teaspoonful of ginger1 cinnamon allspice1 clove and nutmeg1 one cupful of strong coffee in which one and one half teaspoonfuls of soda are dissolved2 two and one half cupfuls of flour4 ,this cake will keep all winter4 ,these proportions make three large cakes4 ,,coffee ,,cake4 ,one cupful of brown sugar1 one cupful of molasses1 one half a cupful of butter1 one beaten egg1 one half a cupful of strong coffee1 one tablespoonful of ground cinnamon1 one teaspoonful of ground cloves1 four cupfuls of seeded raisins1 one cupful of thinly sliced citron1 four cupfuls of flour into which has been sifted one teaspoonful of soda4 ,bake in moderate oven4 ,,cream ,,cake4 ,dissolve one half teaspoonful of soda and mix with one scant cupful of sour cream1 beat one egg and stir in1 add a scant cupful of sugar and one and one half cupfuls of flour4 ,this can be baked as a loaf1 or in gem pans1 or used for layer cake4 ,,fried ,,cakes4 ,two cupfuls of sugar1 four eggs1 one cupful of sour cream1 and one cupful of buttermilk1 one teaspoonful of soda1 nutmeg to taste1 flour enough to make a soft dough2 roll until one half inch thick1 cut in rounds1 cutting out small ring in center2 fry in hot cocoanut butter4 ,the fat should be deep enough to float the cakes and hot enough to cook quickly2 when nicely browned1 drain1 then powder with confectioner's sugar4 ,,sugar ,,cookies4 ,mix one half cupful of creamed butter with one cupful of sugar1 beat to a smooth cream4 ,whip one egg light and add to sugar and butter2 add one teaspoonful of flavoring and one fourth cupful of milk with flour enough to make sufficiently stiff to roll thin1 having previously sifted through the flour one half teaspoonful of baking powder4 ,roll a little at a time1 cut out and bake about ten minutes in hot oven4 ,,jumbles4 ,two eggs1 six tablespoonfuls of butter1 six tablespoonfuls of sugar1 one teaspoonful of lemon extract1 a pinch of soda sifted in flour enough to make a dough stiff enough to roll4 ,roll very thin1 cut and bake in quick oven4 ,,ginger ,,snaps4 ,to one cupful of molasses add one half a cupful of water1 in which has been dissolved one teaspoonful of soda2 one cupful of sugar1 one teaspoonful of ginger1 one teaspoonful of cinnamon1 one cupful of butter with flour enough to roll4 ,cut and bake in quick oven4 ,,soft ,,gingerbread4 ,dissolve one teaspoonful of soda in four tablespoonfuls of hot water1 mix with three fourths of a cupful of molasses2 add four tablespoonfuls of melted butter and one and three fourths cupfuls of flour with ginger enough to flavor2 bake in gem tins4 ,,macaroons4 ,one pound of sweet almonds blanched and beaten to a paste2 mix with them one and a quarter pounds of powdered sugar1 the grated rind of two lemons and the whites of six eggs4 ,drop on buttered paper and bake a light brown in a moderate oven4 ,,lady ,,fingers1 ,,no4 #a4 ,beat two eggs until light2 add one teacupful of sugar1 a little salt1 and flavoring to taste4 ,use one teacupful of flour sifted with one teaspoonful of baking powder1 making the dough of a consistency that can be rolled4 ,cut into strips the size of the finger and bake4 ,,lady ,,fingers1 ,no4 #b4 ,one half pint whites of eggs1 beaten very stiff2 add gradually one half pound sugar1 beating well all the time1 add the yolks of the eggs and mix together lightly2 then stir in very lightly one half pound of flour4 ,transfer the mixture into fingers on sheets of paper4 ,dust with powdered sugar1 and put on pans and bake in hot oven4 ,watch them very carefully1 as it only takes a few minutes to bake them4 ,when cold they may be removed from the paper by placing them on the table face down1 and washing the bottom of the paper with a wet sponge4 ,now turn back to their proper position and they can be easily removed4 ,join them in pairs and keep them covered until used4 ,,clairs4 ,put into an enameled saucepan one quarter pound of butter1 one quarter pint of water1 and a few drops of lemon juice2 bring all to a boil2 while boiling mix in smoothly one quarter pound of flour1 draw back the saucepan from the fire and add to the mixture three well beaten eggs4 ,bake on greased tins in hot oven about twenty minutes4 ,when done make a slit in side of each and quickly fill with either thick custard1 or stiff whipped cream that has been sweetened and flavored2 then as quickly as possible pour some chocolate frosting over the top4 ,serve when cold4 ,,cream ,,puffs4 ,boil with a large cupful of hot water half a teacupful of butter1 stirring in one teacupful of flour during the boiling2 set aside to cool and when cold stir in four eggs1 one at a time without beating2 drop on tins quickly and bake in a fairly hot oven4 ,when baked fill in with a cream made by beating together three tablespoonfuls of flour1 one egg1 and half a teacupful or more of sugar1 according to taste2 stirred into half a pint of milk while boiling1 and flavored to liking4 ,,fruit ,,jumbles4 ,beat to a cream one cupful of butter2 add gradually one and one half cupfuls of sugar1 the yolks of three eggs beaten1 one teaspoonful of ground cinnamon1 one half teaspoonful of ground cloves1 one half a nutmeg1 grated1 the juice and rind of one lemon1 three tablespoonfuls of sour milk1 in which has been mixed three fourths teaspoonful of soda2 one cupful of seeded and chopped raisins1 the beaten whites of three eggs1 and about three and one half cupfuls of flour2 either roll and cut out1 or drop by the spoonful on a buttered sheet4 ,,chocolate ,,strips4 ,cream three tablespoonfuls of butter1 add gradually one cupful of sugar1 add three tablespoonfuls of melted chocolate1 one teaspoonful of vanilla and one cupful of flour1 beat thoroughly1 spread very thin on well buttered pans1 bake in a quick oven1 brush with the white of egg as soon as you take from the oven1 cut into strips one inch wide while hot4 ,,miss ,,farmer',s ,,sponge ,,cake4 ,beat the yolks of four eggs until thick1 add gradually one cupful of sugar1 and beat for two minutes2 add three tablespoonfuls of cold water1 mix and sift thoroughly one and one half tablespoonfuls of corn starch1 one scant cupful of flour1 one level teaspoonful of baking powder1 one fourth teaspoonful of salt2 add to the first mixture the whites of four eggs beaten stiff1 and one teaspoonful extract of lemon4 ,bake in a buttered angel cake pan for forty-five minutes1 or in a shallow cake-pan for thirty-five minutes in a moderate oven4 ,,velvet ,,cake4 ,cream one half cupful of butter1 add gradually one and one half cupfuls of sugar1 add three egg yolks well beaten and one half cupful of cold water1 mix and sift thoroughly one and one half cupfuls of flour1 one half cupful of corn starch1 two level teaspoonfuls of baking powder2 add with the beaten whites of four eggs2 cover with opera caramel frosting4 ,,icings4 ,,soft ,,frosting4 ,boil one cupful of sugar and one third cupful of water until it will string1 pour slowly on the beaten white of one egg1 beating constantly until cool2 flavor to taste4 ,,cream ,,icing4 ,two tablespoonfuls of cream and one half teaspoonful of flavoring1 add sufficient confectioners' sugar to make stiff enough to spread4 ,any kind of fruit juice may be used instead of cream4 ,orange is very nice4 ,,orange ,,icing4 ,yolk of one egg1 grated rind and juice of one orange2 confectioners' sugar to make thick enough to spread4 ,,opera ,,caramel ,,frosting4 ,cook one and one half cupfuls of brown sugar1 three fourths cupful of thin cream and one half tablespoonful of butter until a ball is formed1 when the mixture is tried in cold water4 ,beat until ready to spread4 ,,desserts4 ,,pastry4 ,sift one cupful of flour and one saltspoonful of baking powder together4 ,rub in two tablespoonfuls of shortening1 mix quite stiff with ice water1 using about one fourth cupful4 ,turn out on a floured board1 pat1 and roll till one fourth inch thick1 then distribute one teaspoonful of butter over the surface4 ,sprinkle with flour and fold over and over1 roll out again into a long strip1 then roll like a jelly roll1 and cut from end as needed1 and roll out from end4 ,the secret of good pastry is to thoroughly chill material4 ,for all fruit and custard pies brush bottom crust with white of egg before putting in filling4 ,the crust will then remain dry and delicate4 ,a ,,rich ,,puff ,,paste4 ,one quart of flour and one pound of butter2 sift the flour and work in the yolk of an egg well beaten2 mix with ice water and roll out to the thickness of an inch or less4 ,after the butter has been worked in cold water to extract the salt1 place it on one half of the dough1 folding the other half over it1 set away for fifteen minutes in an ice chest1 or other equally cold place1 and then roll out into a long strip1 which fold into three parts by turning over each end and rolling each fold2 repeat this operation six or seven times4 ,the colder the dough can be kept while being worked in this way1 the better will be the results4 ,,mince ,,pies4 ,to one cupful of water add one cupful of molasses1 one cupful of sugar1 one beaten egg1 one cupful of vinegar1 two and one half ,boston crackers1 rolled fine1 one cupful of stoned raisins1 butter the size of an egg1 one quarter of a teaspoonful of cloves2 two thirds of a teaspoonful of cinnamon2 two thirds of a teaspoonful of allspice4 ,this will make three pies4 ,the pies should bake slowly1 taking about three quarters of an hour4 ,a grating of nutmeg should be added to each pie before putting on upper crust4 ,the egg1 cracker1 and slow baking thickens this apparently thin mixture4 ,,fruit ,,pie4 ,carefully wash two thirds of a cupful of dried currants1 add equal quantity of seeded raisins2 with one cupful of sugar and one cupful of water2 place in saucepan and boil gently for one half hour2 remove from the fire and add two tablespoonfuls of vinegar1 with cinnamon1 cloves1 allspice1 and nutmeg to taste2 two chopped apples1 one tablespoonful of rolled crackers1 half a cupful of chopped1 sweet pickled peaches1 or any preserved or spiced fruit2 bake with two crusts4 ,this will make two pies4 ,,cream ,,pie4 ,make a boiled custard1 with one pint of milk1 yolks of two eggs well beaten1 and three tablespoonfuls of sugar1 place in double boiler and thicken with one tablespoonful of flour that has been blended with melted butter1 add one half teaspoonful of vanilla1 let cook until flour is thoroughly done 7if too thick a little more milk can be added74 ,have ready a baked pastry1 fill with the mixture2 then whip the whites of the two eggs to a very stiff froth and add one half cupful sugar and a few drops of flavoring1 spread over the pie2 set in oven just long enough to set the frosting and touch it with delicate brown4 ,serve cold4 ,a chocolate pie can be made after the same method by omitting the yolks of the eggs and beating into hot milk one-fourth cake of chocolate4 ,,custard ,,pie4 ,beat three eggs until light1 add three tablespoonfuls of sugar and beat again4 ,then grate sufficient nutmeg to flavor1 and add three cupfuls of scalded milk4 ,bake slowly in single crust2 as soon as the custard puffs and a knife blade can be dipped in and comes out clean1 it is done4 ,,lemon ,,pie4 ,beat the yolks of three eggs until thick1 add one cupful of sugar and the grated yellow rind of one large lemon 7be very careful not to grate any of the white of the lemon skin or it will make pie bitter71 also the juice2 beat until thick and light colored1 then add one tablespoonful of corn starch1 dissolved in a little water4 ,pour into a pie shell and bake slowly until it puffs4 ,beat the whites of the eggs until light1 then gradually add three tablespoonfuls of sugar and beat until stiff4 ,when the pie is slightly cooled1 cover with this frosting1 return to oven1 and let it get a very delicate brown4 ,serve cold4 ,,squash ,,pie4 ,to one and one half cupfuls of prepared squash1 add one cupful of scalded milk1 one half cupful of sugar1 one saltspoonful of cinnamon1 a dash of nutmeg and cloves1 and one egg well beaten1 pour in egged crust1 and bake thirty minutes1 or until it puffs up all over4 ,sweet potato may be used in place of squash4 ,to prepare squash or sweet potato1 steam and mash4 ,,ripe ,,currant ,,pie4 ,to one cupful of the fruit1 washed and removed from stems1 add one cupful of sugar2 one cupful of cream1 and one tablespoonful of flour2 bake with only an under crust4 ,,neufchatel ,,cheese ,,pie4 ,one ,neufchatel cheese1 one teacupful of sugar1 grate the rind of one lemon and use with it one half of the juice1 half a teacupful each of rolled cracker crumbs1 and currants1 four eggs1 one tablespoonful melted butter1 half a teacupful of cream1 or rich milk1 half a nutmeg grated and one saltspoonful of salt4 ,crumble the cheese and cracker crumbs well together1 beat the eggs with the sugar and add to cracker mixture1 following with the butter and cream4 ,if the cream is very rich the butter may be omitted4 ,lastly1 add lemon1 nutmeg and currants4 ,the currants should previously be washed1 dried and dusted with flour4 ,mix all well together and put into well buttered patty-pans that have been lined with puff-paste4 ,bake fifteen or twenty minutes in a quick oven4 ,they will puff up1 but must not be permitted to get too brown4 ,,pine-,,apple ,,tart4 ,line a pie plate with pastry1 and fill with mixture made of one ounce of butter1 and one half cupful of sugar beaten to a cream2 the well beaten yolks of five eggs1 a grated pineapple1 one teacupful of cream and add last of all the whites of the eggs beaten stiff and folded in lightly1 with a little more sugar4 ,,almond ,,peach ,,pie4 ,line a pie dish with puff or good plain paste1 lay halves of canned peaches1 with the stone side up all over the bottom of the crust2 fill the cavity where the pit was with a spoonful of chopped almonds2 sprinkle with sugar and pour over a very little of the peach juice2 cover with a crust1 and bake till a nice brown2 serve with1 or without cream4 ,,puddings4 ,,irish ,,moss ,,jelly4 ,pick over and wash carefully one half cupful of ,irish ,moss4 ,put it into one pint of boiling water1 add the thin yellow rind cut from one lemon1 and one cupful of sugar2 simmer until the moss is dissolved1 add the juice of lemon and a grating of nutmeg1 and strain into a cold1 wet1 mould4 ,set away to harden2 serve plain1 or with cream4 ,orange may be used in place of lemon1 though a dessert spoonful of lemon juice used with the orange improves the flavor4 ,this ,irish ,moss may be substituted in place of gelatine in all delicate puddings calling for that animal product2 it is to be had at any druggist's4 ,,sago ,,milk4 ,soak a cupful of sago in a quart of cold milk2 put in a double boiler with one cupful of sugar2 cook until the sago is dissolved2 pour it into a dish1 and stir in ten drops of the essence of lemon or vanilla4 ,serve it hot or cold4 ,,sago ,,jelly4 ,soak a cupful of sago in a quart of cold water over night2 boil in double boiler for an hour2 then uncover it for the water to boil away4 ,add two cupfuls of sugar and the strained juice of a lemon2 pour it into a dish in which it may be served4 ,serve it cold1 with smooth fresh cream1 sweetened and flavored4 ,,orange ,,foam 7,,for ,,twelve ,,persons74 ,to the juice of twelve oranges 7the small1 tart ones are best7 add the juice of one lemon1 the grated yellow rind of two oranges1 and three cupfuls of sugar4 ,whip till very light the yolks of twelve eggs2 then whip in the prepared juice4 ,whip the whites of eggs as stiff as possible 7keep them well chilled while whipping7 and beat in lightly1 yet thoroughly1 the prepared mixture4 ,serve in punch glasses with lady fingers4 ,place half of a lady finger in bottom of each glass4 ,the amount of sugar used may vary according to the flavor of the oranges4 ,if the foam is not stiff1 then add more whites of eggs4 ,it is difficult to give exact quantities because the flavor and juiciness of the fruit varies so4 ,this should be prepared just before serving4 ,,neapolitan ,,pudding4 ,dissolve a cupful of currant jelly in a cupful of hot water2 thicken with dissolved corn starch 7be careful not to use too much corn starch1 only just enough to make it stiff when chilled74 ,have ready a chilled mold1 pour in the mixture as soon as the starch is thoroughly cooked1 and the white of one egg1 whipped till very stiff1 is added to the mixture4 ,then make an equal quantity of strong sweet lemonade1 bringing this to a scald1 thicken the same way1 adding egg in same manner2 pour this as second layer in mold4 ,then take two cupfuls of milk1 bring to a scald1 sweeten1 and thicken as before1 then add the yolks of two eggs1 well beaten1 whipping in one half teaspoonful of vanilla flavoring1 add to previous layers in mould 7the layers can be placed in order to suit fancy71 set away to chill thoroughly1 and serve with whipped or plain cream4 ,other fruit flavors can be used in same way--pineapple or apricot syrups are very nice4 ,,fruit ,,mange4 ,to one pint of boiling water1 add the juice of two nice1 though any sauce may be used--brought to a scald1 add one tablespoonful dissolved corn starch with sugar to taste2 let boil until starch is well cooked1 remove from stove and add the whites of two eggs1 beaten stiff2 pour into wet mould1 and chill4 ,serve with cream and sugar4 ,,lemon ,,snow4 ,to one pint of boiling water1 add the juice of two lemons1 and two tablespoonfuls of corn starch1 well mixed with one and one fourth cupfuls of sugar2 strain1 and cook until thick4 ,when partly cooled1 beat vigorously with a wire egg beater or spoon1 add the whites of three eggs1 beaten to a stiff froth1 whip in thoroughly1 and pour into a chilled1 wet mould2 when firm and cold1 turn out and serve with cold boiled custard and jelly1 or cream and sugar4 ,,orange ,,souffl4 ,make a boiled custard with the yolks of five eggs1 a quart of milk1 and sugar to taste4 ,when cool pour it over four sliced oranges1 from which all seeds and tough fibre have been removed1 and to which has been added one cupful of sugar1 and grated rind of one orange4 ,place this in baking dish1 cover with a meringue made of the whites of four eggs2 then place the dish in a shallow pan of cold water and put in oven until the meringue is a golden brown4 ,serve cold4 ,,orange ,,custards4 ,beat the yolks of six eggs with one and one half cupfuls granulated sugar till light2 add to this two cupfuls of orange juice1 the juice of one lemon1 and the grated peel of one orange2 fill in small cupfuls and place in steamer1 when solid set away to chill2 serve on boiled rice1 over which pour a pint of rich cream1 sweetened and flavored with a little grated peel of orange4 ,,chestnut ,,cream4 ,roast the chestnuts1 then grate to powdered flakes1 heaping lightly in middle of pudding dish1 surround with apricot jam1 and serve with whipped cream4 ,,peach ,,cake4 ,have sponge or plain cake baked in two layers2 cut or slice canned peaches2 cover a layer of the cake with the cut peaches2 put on another layer of cake and more peaches and turn over all well sweetened and flavored whipped cream4 ,,steamed ,,cabinet ,,pudding4 ,use one tablespoonful of butter to grease a three pint pudding mould4 ,take one cupful of fruit2 raisins1 candied cherries1 or preserved fruits1 as you prefer2 sprinkle one half the fruit in the buttered mould1 then break in stale cake or bread crumbs1 mixing with it the rest of the fruit1 filling the mould lightly4 ,then whip up three eggs1 add to them three tablespoonfuls of sugar and three cupfuls of milk1 pour over the cake and fruit mixture4 ,let stand one hour1 then steam for one and one fourth hours4 ,serve hot with creamy sauce4 ,,cold ,,cabinet ,,pudding4 ,make a custard of one pint hot milk1 yolks of three eggs1 three tablespoonfuls of sugar2 thicken with corn starch4 ,flavor with teaspoonful of vanilla4 ,decorate a mould with candied fruit2 cover fruit with custard2 cool1 add a layer of lady fingers or stale cake1 then a layer of fruit and more custard1 and chill2 continue until the mould is full4 ,serve with whipped cream and candied cherries4 ,,prune ,,whip4 ,wash thoroughly one half pound of prunes and soak three hours in enough water to cover2 cook in same water until the consistency of marmalade4 ,rub through a sieve1 sweeten4 ,whip the whites of four eggs1 and add the prunes 7which should be thoroughly chilled72 beat until well mixed2 pile lightly on a buttered platter1 and bake until a delicate brown4 ,serve with whipped cream or soft custard4 ,,washington ,,pie1 ,,chocolate ,,filling4 ,make a plain cup cake1 and bake in two layers4 ,for the filling1 beat the yolks of two eggs till light1 and add one half cupful of sugar2 stir this into one half cupful of milk2 melt two ounces of chocolate and stir into the milk2 put on stove1 and cook till it thickens2 beat till cool1 flavor with vanilla and spread on the cake between layers and sprinkle confectioners' sugar on top4 ,plain ,washington pie has simply a dressing of whipped cream1 sweetened1 and flavored with vanilla1 between the layers4 ,,strawberry ,,cream ,,cake4 ,make cake the same as for any good layer cake4 ,for the filling take one cupful of thick sweet cream1 whip until stiff1 add four tablespoonfuls of fine grained granulated sugar and one pint of strawberries1 crushed slightly1 and sweetened4 ,when cake is perfectly cold spread between layers4 ,this should not stand long before serving4 ,,charlotte ,,russe ,,pie4 ,three eggs1 one and one half cupfuls of sugar1 two cupfuls of flour1 one teaspoonful of pure cream of tartar1 one half cupful of cold water1 one half teaspoonful of soda4 ,beat the eggs thoroughly with the sugar1 add one cupful of flour with even teaspoonful of pure cream of tartar1 then water1 and another cupful of flour4 ,enough for two pies4 ,filling--,pure1 sweet cream1 beaten until stiff2 sweetened to taste2 flavored with vanilla4 ,cut open pie1 fill1 and pile some cream on top4 ,two cupfuls of cream will fill two pies4 ,,steamed ,,fruit ,,pudding4 ,make a dough of six heaping tablespoonfuls of flour2 pinch of salt1 one heaping teaspoonful of baking powder1 two tablespoonfuls of cream1 and water enough to make a soft dough2 mix as lightly as possible4 ,then add one pint of any preserved or stewed fruit that is desired1 the fruit should be well sweetened2 steam for forty minutes4 ,be particular to keep the steam at regular heat1 not letting it die down4 ,serve with syrup1 made of the fruit juice1 or hard sauce4 ,,charlotte ,,russe4 ,one quart of rich1 sweet1 cream2 whipped to a stiff foam2 sweeten1 after whipping1 with two tablespoonfuls of sugar1 and flavor with scant teaspoonful of vanilla extract4 ,line a glass bowl with separated lady fingers1 and heap the whipped cream lightly in the bowl4 ,chill1 and serve within an hour4 ,,connecticut ,,indian ,,pudding4 ,add to three tablespoonfuls of cornmeal1 three fourths of a cupful of molasses and a little salt2 mix well2 put one generous quart of milk in double boiler2 when scalding hot add the meal and molasses2 stir till free from lumps2 let cook for five minutes2 then butter well a baking dish1 grate the rind of two or three oranges2 put a layer on the bottom of the dish2 pour in the liquid and put the rest of the grated peel on top2 add one tablespoonful of butter to one fourth cupful hot milk2 pour over pudding2 bake three hours in a moderate oven2 eat with rich cream1 or hard sauce4 ,,chinese ,,pudding4 ,whip one pint of cream and set it in a pan of cracked ice2 add one half cupful of chopped preserved ginger1 one half cupful powdered sugar2 one half cupful of cold boiled rice4 ,dissolve one half cupful of ,irish moss in boiling water1 using as little water as possible2 strain1 and stir into the cream mixture2 stir until it thickens4 ,set away to harden1 and serve with ginger sauce4 ,,banana ,,pudding4 ,make one quart of strong sweet lemonade1 bring to a scalding point1 add juice of one orange4 ,thicken with dissolved cornstarch1 the same as any cornstarch pudding2 being careful not to make too stiff4 ,have ready the whites of two eggs1 beaten very stiff4 ,when the corn starch is thoroughly cooked1 set the dish off the stove and whip in the eggs4 ,then slice in two bananas1 pour in moulds1 set away to chill thoroughly1 serve with cream and sugar4 ,this is quite as delicious as any gelatine pudding4 ,,cream ,,rice ,,pudding4 ,two cupfuls of milk1 two tablespoonfuls of rice1 two tablespoonfuls of sugar1 one half saltspoonful grated nutmeg1 one half cupful stoned raisins4 ,stir frequently4 ,when it begins to thicken add more milk1 sweetened and spiced2 when rice is tender add one half cupful cream and remove from oven4 ,serve cold4 ,,sweet ,,potato ,,pudding4 ,peel and grate the potatoes4 ,to one quart of them add two eggs1 two tablespoonfuls of butter1 three fourths of a cupful of sugar and one cupful of sweet milk4 ,cream the butter and sugar1 add the eggs1 stir well1 then add the other ingredients1 stirring briskly4 ,bake one hour4 ,serve hot without sauce4 ,,oat ,,meal ,,pudding4 ,to one cupful of cold boiled oatmeal1 add one cupful of sugar1 three cupfuls of milk1 two well beaten eggs1 one tablespoonful of vanilla and one half cupful of seeded raisins2 bake in moderate oven about three quarters of an hour4 ,,snow ,,balls4 ,cook one cupful of rice until tender4 ,wring small pudding cloths 7one third yard square7 out of hot water and lay over a small bowl4 ,spread rice one third of an inch thick over cloth4 ,put an apricot in the center1 filling in each half of apricot with rice4 ,tie tightly and steam ten minutes4 ,remove the cloth carefully and turn the balls out on a platter1 and serve with apricot sauce4 ,canned apricots may be used4 ,if fresh fruit is preferred steam the apricots tender before removing stones4 ,,cream ,,pudding4 ,stir together one pint of cream1 three ounces of sugar1 the well beaten yolks of three eggs1 with scant teaspoonful of vanilla flavoring4 ,whip the whites of the eggs very light and add last1 stirring lightly4 ,pour into baking dish that has been well buttered and upon which has been sprinkled bread crumbs to the thickness of ordinary pie crust4 ,sprinkle bread crumbs over the top of pudding1 set dish in shallow pan half filled with water1 and bake the same as any custard4 ,,french ,,bread ,,pudding4 ,butter small thin squares of bread and spread with jam1 or tart jelly2 place them in a buttered pudding dish2 have the dish about one half full2 pour over a boiled custard 7using the yolks only for the custard72 beat the whites of two eggs1 adding gradually two tablespoonfuls of powdered sugar2 beat one large tablespoonful of the jam or jelly used2 heap on top of the custard and brown slightly in the oven4 ,,sauces ,,for ,,puddings4 ,,apricot ,,sauce4 ,take one cupful of apricot juice1 thicken with one teaspoonful of corn starch and sweeten with one half cupful of sugar2 let boil until clear4 ,,hard ,,sauce4 ,beat together one half cupful of butter and one cupful of sugar until it is creamy and white2 flavor with one teaspoonful of vanilla extract4 ,,creamy ,,sauce4 ,cream one half cupful of butter1 then stir in one cupful of powdered sugar1 a little at a time1 and beat until very light4 ,then add one fourth cupful of cream or milk and one scant teaspoonful of vanilla flavoring4 ,just before serving set the bowl in a pan of hot water1 and as soon as the sauce is smooth and creamy remove from fire4 ,it should not be heated enough to melt the sugar4 ,,ginger ,,sauce4 ,chop finely one fourth cupful of preserved ginger2 add one cupful of water and a quarter cupful of sugar1 and boil for five minutes4 ,pour it over the well beaten whites of two eggs1 add two tablespoonfuls of lemon juice1 and chill4 ,,currant ,,jelly ,,sauce4 ,put four tablespoonfuls currant jelly in a saucepan with one teaspoonful of butter2 let it heat and melt slowly2 pour over one half cupful of boiling water1 moisten one teaspoonful of cornstarch with a little cold water2 add to the other ingredients and cook five minutes2 add the juice of one orange1 grated peel of one half orange and one and one half tablespoonfuls blanched almonds finely chopped4 ,,egg ,,sauce4 ,one cupful of sugar1 a tablespoonful of butter1 two eggs1 a little salt1 and a teaspoonful of vanilla1 or any flavoring preferred4 ,mix the butter and sugar to a cream1 add the yolks of the eggs1 and beat until very light4 ,beat the whites to a stiff froth and stir in1 add flavoring and beat well together4 ,this is especially good for apple or berry dumplings4 ,lemon is nice to flavor it when used for apple puddings1 but should not be used for other fruits4 ,when a plainer sauce is desired1 leave out the butter4 ,,apple ,,desserts4 ,,steamed ,,apples4 ,wash1 pare1 and remove cores of six tart apples2 place in earthen dish and put in steamer1 over boiling water4 ,steam until soft4 ,serve with steamed oatmeal or boiled rice1 and cream and sugar4 ,,baked ,,apples4 ,wash1 and core sour apples4 ,place them in earthen or granite dish and fill the center of each apple with sugar4 ,measure one tablespoonful of water for each apple and pour around the apples 7not over1 as you should not disturb the sugar in apple centers74 ,bake until tender1 remove apples to the dish in which they will be served at table4 ,strain the juice1 add one third cupful of sugar4 ,cook five minutes1 and pour it over the apples1 let cool1 and serve with cream4 ,,apple ,,fritters4 ,core1 pare1 and cut apple into slices one fourth inch thick1 sprinkle with sugar and cinnamon or nutmeg1 and set them aside while making batter4 ,beat the yolks of two eggs1 add one tablespoonful sugar1 one half cupful of sweet milk1 and enough flour to make it almost a drop batter4 ,melt one tablespoonful of butter and add to mixture4 ,beat in the well whipped whites of two eggs4 ,dip each slice of apple into the batter1 see that it is well covered and quickly drop into a kettle in which is sufficient hot cocoa butter or vegetable oil to float it2 fry until the apple is soft1 and the fritter a light brown on both sides4 ,drain1 trim1 and sprinkle with pulverized sugar4 ,serve hot4 ,,apple ,,dumplings ,,baked4 ,select moderate sized1 tart apples2 pare1 core1 and steam until tender1 not soft2 have ready a plain pie crust rolled thin in pieces size of small pie plate4 ,place one apple on each piece of crust1 fill the core with sugar1 spice to taste and add teaspoonful of hot water to sugar4 ,wrap crust about the apple pinching it together1 place in hot oven and bake until crust is well cooked2 serve hot with hard sauce4 ,,apple ,,slump4 ,cut apples as for pies and fill a rich undercrust of a good thickness2 cover with a thick topcrust and bake in a slow oven for about an hour2 when baked remove the top crust1 add sugar and spice1 and butter half the size of an egg1 mix with the apple2 then remove part of the apple4 ,place the top crust in an inverted way upon what remains1 and the apple that has been taken out on top of that4 ,should be eaten hot4 ,,apple ,,rice4 ,fill a pudding dish half full with tart apples1 pared1 quartered1 and sprinkled thickly with sugar1 and a grating of nutmeg4 ,wash thoroughly half a cupful of rice and sprinkle over apples in pudding dish4 ,steam until rice is tender4 ,serve with cream and sugar4 ,,apple ,,cream4 ,place in an enamelled pan with a wineglassful of water1 one pound and a half of minced apple1 half a pound of pulverized sugar1 the finely minced rind of half a lemon1 and a quarter of an ounce of ginger powder2 simmer gently till soft enough to pass through a sieve4 ,when cold1 beat in thoroughly one pint of cold fresh cream1 or new milk which has previously been brought to a boil1 and sweetened4 ,,apple ,,flummery4 ,to two pounds of peeled and cored apples add one pound of sugar1 and the minced rind of a fresh lemon2 place in an enamelled pan1 cover with water and steam till quite soft1 strain and beat the fruit to a pulp4 ,boil in the strained liquor one ounce of ,irish moss for fifteen minutes1 strain the liquor again1 and add the crushed fruit1 simmer for three minutes1 turn into a chilled and wet mould4 ,let stand until solid and well chilled4 ,serve with cream4 ,,short ,,cakes4 ,take one quart of flour1 one teaspoonful of salt1 one pint of rich sour cream2 dissolve one teaspoonful of soda in a little boiling water and stir into the cream2 dissolve one tablespoonful of butter and add to cream2 then stir in flour1 roll out as you would for biscuit2 bake in round pan in two layers1 spreading butter between the layers2 when baked1 take apart and spread with any prepared fruits4 ,if preferred1 sweet milk and baking powder may be used in place of the sour cream and soda4 ,and the following is an excellent receipt3 ,,rachel',s ,,short-,,cake4 ,two cupfuls of flour1 one third cupful of butter1 two well rounded teaspoonfuls of baking powder1 one cupful of milk1 one half teaspoonful of salt4 ,roll in two layers one half inch thick1 butter well between layers and on the top and bake4 ,,strawberry ,,filling4 ,mash one quart of strawberries in an earthen dish1 add sufficient sugar to make a rich sweetness1 set the dish in the oven until the dish is heated through1 butter each half of the short-cake1 covering with the crushed fruit1 and putting a liberal supply on top1 sprinkle with pulverized sugar1 and serve with cream4 ,,orange ,,filling4 ,get small1 tart1 juicy oranges1 pare half dozen or more1 carefully remove all the white1 and slice2 take out all the seeds and tough fibre2 then crush with enough sugar to make very sweet4 ,place in agate saucepan and set on back of range to get thoroughly hot2 butter the short cake liberally and apply filling between layers and on top2 serve with whipped cream4 ,,cranberry ,,filling4 ,wash the berries and pick them over carefully2 cook in agate saucepan with water enough to float over a moderate fire2 mash through a colander2 then add sufficient sugar to make very rich and sweet2 set back on range until sugar is thoroughly dissolved2 butter short-cake liberally and apply filling between layers and on top4 ,,pineapple ,,filling4 ,get a ripe pineapple2 pare and slice2 then shred with a silver fork2 cover thickly with sugar1 and set away for three or four hours2 then set on range in an agate kettle to heat thoroughly2 butter short-cake liberally1 and apply filling between layers and on top2 serve with whipped cream4 ,canned pineapple may be used1 though the fresh fruit is best4 ,,banana ,,filling4 ,slice three bananas and one orange1 grate the outside rind of the orange and mix with one cupful of sugar1 and juice of orange2 pour on the sliced bananas4 ,butter the short-cake and fill with the fruit thus prepared4 ,serve plain1 or with whipped cream4 ,,ices4 ,,water ,,ices4 ,the simplest way of making fruit ices is much the best4 ,take one pint of water to one quart of fruit juice1 sweetened to taste2 and it should be remembered the sugar is less apparent in the frozen mixture than in the liquid4 ,this proportion holds for all fruit ices2 except the lemon4 ,the lemon prepare as you would a rich lemonade1 adding the well beaten whites of two eggs to each quart of the mixture4 ,be careful to freeze smoothly and the ices will be delicious4 ,i especially recommend strawberry1 pineapple1 apricot1 orange and lemon4 ,,uncooked ,,cream4 ,to one quart of cream1 add one teaspoonful of vanilla flavoring1 and one cupful of sugar4 ,if you have a freezer that stirs with the triple movement in freezing1 it is unnecessary to whip the cream4 ,otherwise it should be partially whipped before being placed in freezer4 ,,french ,,cream4 ,scald one pint of milk in double boiler2 beat two eggs with one cupful of sugar until light2 then whip in two tablespoonfuls of flour2 turn into hot milk and stir until it thickens1 cook fifteen minutes and set away to cool4 ,when cold add one quart of whipped cream1 and one cupful more of sugar with one tablespoonful of vanilla flavoring2 freeze4 ,,chocolate ,,cream4 ,to make chocolate cream add to the above1 when the custard is being prepared1 one ounce of dissolved sweet chocolate that has been cooked to a gloss with one tablespoonful of boiling water and two tablespoonfuls of sugar4 ,omit the second cupful of sugar usually added with cream4 ,,wachtmeister ,,pudding4 ,fill a mould with alternate layers of sponge cake and jam1--strawberry or apricot1 are preferable1--then saturate with rich cream flavored with vanilla and sweetened4 ,freeze in moulds4 ,custard may be used in place of cream4 ,,frozen ,,fruits4 ,to one pound of mashed fruit1 add whites of three eggs1 and one pint each of sugar and water4 ,make a syrup of the sugar and water2 when cool1 add the fruit and freeze4 ,with sweet fruits like oranges or raspberries1 add juice of one lemon and one half cupful more of sugar4 ,the fruit is very nice1 without the addition of the eggs4 ,,pineapple ,,sherbet4 ,to one quart of grated pineapple pulp1 add juice of two lemons2 dissolve one and one half pounds of sugar in one pint of water1 and bring to a boil1 skim and cool2 when cold1 add the fruit pulp1 and the well whipped whites of two eggs2 freeze soft4 ,,strawberry ,,sherbet4 ,crush a pound of picked strawberries in a basin and add a quart of water with a sliced lemon1 let stand for three hours2 put one and one quarter pounds of sugar into another basin1 cover the basin with a cheese cloth and pour the berry juice through it4 ,when the sugar is fully dissolved strain again4 ,freeze soft4 ,,confections4 ,,candy ,,dough4 ,to the white of one egg placed in a glass add equal quantity of cold water1 or better yet1 rich1 sweet cream1 and one teaspoonful of vanilla extract4 ,beat thoroughly2 then stir in gradually enough confectioner's ,,xxxx sugar to make stiff4 ,cover with damp napkin and use as needed for the following varieties3 ,,chocolate ,,creams4 ,mould small pieces of candy dough into the shape of thimbles1 put them on a buttered pan or paraffine paper in a cool place to harden4 ,melt two squares of sweet chocolate in a saucer over a tea kettle4 ,when the cream balls are sufficiently hard1 dip them in the melted chocolate4 ,use two forks4 ,let the candies drain on the forks1 then put them on the tins again to dry4 ,,cream ,,walnuts4 ,break pieces of candy dough to the size of a nutmeg1 roll them in the palm of the hand until smooth and round4 ,press halved walnut meats on each side1 letting cream show between4 ,,cream ,,almonds4 ,mould almond nut into center of a small ball of candy dough4 ,roll in granulated sugar and set away to dry4 ,,cream ,,nut ,,cake4 ,may be made by stirring chopped nuts into candy dough1 then rolling into sheets about three fourths of an inch thick and cutting into squares4 ,,cream ,,dates4 ,wash and dry dates1 remove the stones1 and fill with candy dough1 then roll in confectioner's sugar4 ,,orange ,,creams4 ,take the white of one egg and an equal quantity of orange juice1 and grated yellow rind of one orange1 mix with confectioner's sugar until a stiff dough4 ,mould in shapely lumps and roll in granulated sugar4 ,this also serves for orange flavored filling for chocolate drops4 ,any fruit juice can be used in this same way4 ,any flavor desired that cannot be obtained readily from fresh fruit can be had by using extract with white of egg and cream base4 ,,chocolate ,,annas4 ,to three cupfuls of white sugar1 add one cupful of milk and one fourth teaspoonful of cream of tartar1 boil about nine minutes1 or until it will form a soft ball when dropped into cold water2 then add two squares of melted chocolate and one tablespoonful of butter4 ,cook one minute longer4 ,remove from fire1 add one teaspoonful vanilla extract1 beat vigorously for one minute1 then pour into buttered pans4 ,when cool mark in squares4 ,,molasses ,,candy4 ,two cupfuls of molasses1 one cupful of sugar1 one teaspoonful of vinegar1 one tablespoonful of butter4 ,boil until it is brittle when tried in cold water4 ,pour in a buttered tin2 when cool pull until white4 ,,brown ,,betties4 ,two cupfuls of brown sugar1 half a cupful of milk1 boil about four minutes1 stirring constantly2 when almost done stir in three quarters of a cupful of chopped walnuts or chopped blanched almonds2 remove from the fire and stir till it grains1 and looks sugary1 then pour into a well oiled tin to the depth of half an inch2 when it cools mark off in squares with a knife4 ,,lemon ,,mints4 ,sift a quantity of confectioner's sugar into a bowl and work into it lemon juice until all sugar is absorbed1 then add water1 a very little at a time1 until a smooth1 stiff paste is formed4 ,a bit of the lemon peel may be grated into it4 ,roll into balls and flatten1 placing them in the oven a moment to harden4 ,,soft ,,caramels4 ,one quart of brown sugar1 half a pint of milk1 one third cupful of butter1 and half a cake of chocolate4 ,boil about nine minutes1 but not so long that you cannot pour them into the pan4 ,mark into squares4 ,,butter ,,scotch4 ,two cupfuls of light brown sugar1 one cupful of butter1 one tablespoonful of lemon juice and one of water4 ,mix all together and boil twenty minutes1 add one fourth teaspoonful of baking soda1 drop a little in water and if it is crisp it is ready to take off4 ,if not1 cook longer2 when done1 pour into a flat buttered tin4 ,,marshmallows4 ,three ounces of gum-arabic1 half a pint of hot water1 half a pint of powdered sugar1 the white of one egg1 flavoring4 ,dissolve the gum-arabic in the water1 strain1 and add the sugar4 ,boil ten minutes or until the syrup has the consistency of honey1 stirring all the time4 ,add the egg1 beaten stiff1 and as soon as thoroughly mixed remove from the fire2 add flavoring to taste1 orange flower or rose is generally used4 ,pour the paste into a pan dusted with corn starch4 ,the paste should be spread one inch thick4 ,cut into squares when cold1 and roll in powdered sugar4 ,,choc-,o-,,pop4 ,have ready a mixture made of one cupful of sugar1 one half cupful of molasses and one cake of chocolate1 cooked until it nearly crisps in cold water1 keep warm4 ,pop corn enough to fill a three quart bowl1 turn into a big pan and mix with the candy4 ,,cracker-,,jack4 ,is made in the same way1 only use one third sugar to two thirds molasses and omit the chocolate4 ,,frosted ,,fruits4 ,carefully pick over and wash the fruit1 such as cherries1 plums or strawberries4 ,whip the whites of two or three eggs1 according to quantity of fruit2 dip the fruit in beaten egg1 drain 7keep the eggs well beaten7 then dip fruit into powdered sugar4 ,cover a pan with a sheet of white paper1 place the fruit on glass dish2 dry1 chill1 and serve4 ,,stuffed ,,dates4 ,wash and carefully dry the dates by placing them in a colander and letting stand in warm place2 remove the stones and insert half a pecan1 or one fourth of an ,english walnut2 roll in confectioner's sugar4 ,,salted ,,almonds4 ,blanch half a pound of almonds by pouring over them one pint boiling water2 let stand three minutes4 ,drain and cover with cold water4 ,remove the skins and dry the almonds on a towel4 ,fry in hot butter4 ,drain on brown paper1 and sprinkle with salt4 ,,butter ,,scotch4 ,one cupful of sugar1 one cupful of molasses1 half a cupful of butter1 nearly one tablespoonful of vinegar1 a pinch of soda2 boil until done2 when cold1 cut into squares and wrap in paraffine paper4 ,,caramels4 ,one cupful of molasses1 one half cupful of milk1 one cupful of sugar1 one teaspoonful of flour1 one tablespoonful of butter1 one fourth pound of chocolate2 boil until it will harden when dropped in cold water1 then add a few drops of glycerine and one teaspoonful of vanilla2 turn into a buttered pan1 when partly cool1 mark in squares4 ,,coffee ,,cream ,,caramels4 ,melt two pounds of sugar with as little water as possible2 when the sugar begins to bubble1 pour in slowly one teacupful of rich cream and stir carefully2 add two ounces of fresh butter and the extract from two ounces of coffee1 stirring gently and continuously while adding4 ,as soon as cooked sufficiently to be brittle when dropped in cold water1 pour into buttered tin dish1 and when nearly cooled1 mark off with a buttered knife into squares4 ,,chocolate ,,caramels4 ,cream together one teacupful of sugar with half the quantity of butter2 add one fourth of a pound of grated chocolate and one teacupful each of molasses and milk4 ,beat well together and boil until a portion of it dropped in ice-water sets and cracks4 ,pour into well buttered tin pans to the thickness of half an inch4 ,when nearly cold mark into squares with a buttered knife4 ,,lemon ,,candy4 ,put one pound of sugar into a pan or kettle with half a pint of water and a third of a teaspoonful of cream of tartar2 let it boil1 and when a little of it dropped in cold water becomes brittle it is done2 pour into a shallow buttered dish4 ,when cooled sufficiently to be handled add one third of a teaspoonful of tartaric acid with the same quantity of extract of lemon1 and work thoroughly into the candy until the acid has been evenly distributed4 ,if worked too much the transparency of the candy may be destroyed4 ,,cocoanut ,,drops4 ,grate one cocoanut and add to it one half its weight in sugar and the white of an egg whipped to a stiff froth4 ,mix all together thoroughly and drop on buttered white paper in a pan4 ,bake for fifteen minutes4 ,,kisses4 ,beat the whites of four eggs to a stiff froth and stir in half a pound of confectioner's sugar1 flavor with one half teaspoonful of vanilla4 ,whip thoroughly and then drop in quantities about half the size of an egg on buttered paper1 well separated2 lay the paper on a half inch board and place in moderate oven4 ,watch carefully and when they begin to color take them out1 remove from paper and join them in pairs by their flat surfaces4 ,,beverages4 ,,tea4 ,tea should be made with the little filagree silver balls that come especially for that purpose4 ,fill ball with best quality ,oolong1 or ,english ,breakfast1 tea that you can obtain 7cheap teas are injurious and tasteless74 ,have a pot of boiling water1 fill your cup and then immerse the tea ball in cup until the strength desired is obtained4 ,serve with sugar and sliced lemon1 after the ,russian fashion2 it is more wholesome than with cream4 ,,cocoa4 ,allow one teaspoonful of cocoa and sugar to one cupful of milk and water1 in equal proportions4 ,heat the milk in double boiler4 ,put the water in the cocoa pot1 when it boils stir in the dry cocoa1 mix well4 ,after boiling three minutes1 add the hot milk4 ,serve when it begins to rise in the pot4 ,,french ,,coffee4 ,three pints of water to one cupful of ground coffee4 ,put coffee in bowl2 pour over it about half pint cold water and let stand for fifteen minutes2 bring remaining water to a boil4 ,take coffee in bowl1 strain through fine sieve1 then take ,french coffee pot1 put coffee grounds in strainer at top of ,french pot1 leaving water in bowl4 ,then take boiling water and pour over coffee very slowly4 ,then set coffee-pot on stove for five minutes2 do not let boil4 ,take off and pour in cold water from bowl that coffee was first soaked in1 to settle4 ,serve in another pot4 ,the ,french1 who have the reputation of making the best coffee1 use three parts ,java to one part of ,mocha4 ,,american ,,coffee4 ,allow one tablespoonful of ground coffee to each cupful of water used2 mix coffee with half the white of one egg2 add one cupful of cold water and shake well1 then add as many more cupfuls of cold water as you have allowed for4 ,place on back of range and steep ten minutes1 then bring forward4 ,let come to a boil4 ,settle with one half cupful of cold water4 ,,caramel ,,coffee4 ,to prepare1 take three and one half quarts of bran1 add one and one half quarts of corn meal1 one pint of molasses1 one half pint of boiling water1 mix well1 and bake1 stirring often4 ,make the same as 8,american ,coffee10 only let boil a little longer4 ,,chocolate4 ,melt dry1 over steam1 one half cake of sweet chocolate2 bring to a scald one quart of rich milk1 add one cupful of sugar1 turn into a heated bowl1 then add the melted chocolate and whip with egg beater until chocolate is thoroughly dissolved in the milk4 ,the longer it is whipped the better it will be4 ,serve with whipped cream4 ,,apricot ,,water4 ,skin twelve apricots1 take out the stones1 pour on one quart of boiling water2 allow them to stew for one hour1 then strain off the clear liquid and sweeten with three ounces of sugar4 ,,gingerade4 ,gingerade is made of any fruit1 stewed with pulverized ginger1 flavored with lemon juice1 and carefully strained4 ,,grape ,,juice4 ,wash and remove from stems ten pounds of grapes1 put over to boil with two quarts of water4 ,let boil until seeds and pulp separate4 ,strain through cheese cloth bag1 let it drain slowly1 do not squeeze4 ,put juice back in kettle1 let come to a boil1 and add one and one fourth pounds of sugar2 boil two or three minutes4 ,seal boiling hot4 ,the secret of success in bottling grape juice is to have everything boiling hot1 jars1 juice1 rubbers1 and tops4 ,the best way is to have jars in kettle of boiling water right on the stove and tops in boiling water1 likewise1 and fill right from kettle of boiling juice on the stove4 ,then if your cans are air-tight the juice will surely keep4 ,,fruit ,,juices4 ,the following rules hold good for any kind of fruit3 ,crush the small fruits raw1 strain1 add one half pound of sugar to each quart of juice1 let boil one minute1 and bottle1 using same precautions as those specified in receipt for grape juice4 ,,pineapple ,,frapp4 ,boil one quart of water1 one pint of sugar1 and one pint of chopped pineapple for twenty minutes2 add one cupful of orange juice and one half cupful of lemon juice4 ,freeze soft4 ,,orange ,,frapp4 ,make a syrup by boiling one quart of water and one pint of sugar for twenty minutes2 add one pint of orange juice and the juice of two lemons2 one cupful of candied cherries should be added just before freezing4 ,freeze soft4 ,,english ,,marmalades4 ,,rhubarb ,,marmalade4 ,peel and cut into inch pieces tender young rhubarb1 to every pint allow one pound of loaf sugar and three oranges4 ,spread the cut rhubarb on a shallow dish and cover with the sugar2 leave it for twelve hours2 then put it into the preserving kettle with the grated yellow rind of the oranges 7be careful not to use any of the white pulp or it will make the preserve bitter71 add the tender1 juicy pulp of the oranges and boil slowly for about one hour1 or until jam sets when tested on a cold plate4 ,,orange ,,marmalade4 ,to every pound of sliced oranges 7one half ,seville and one half sweet7 add three pints of cold water2 let stand in a cool place for forty-eight hours2 then boil all together until tender1 generally about two hours2 set away for twenty-four hours4 ,then weigh the fruit and to every pound of the boiled fruit add three fourths of a pound of sugar4 ,boil until it will 8set0 when tried on a chilled plate4 ,,lemon ,,marmalade4 ,pour a scant quart of boiling water over two pounds of sugar and let it stand until dissolved4 ,put in agate preserving kettle and peel some very thin1 thread-like strips of the delicate yellow rind of the lemons2 add to the liquid2 carefully peel and remove all fibrous parts from six large lemons1 collect the seeds1 tying them in a thin cloth2 add the pulp and the little bag of seeds to syrup1 keep kettle uncovered and let preserve boil gently4 ,when it 8sets0 on a chilled plate it is done4 ,the seeds used in this way make it jell much more quickly and the marmalade is more delicate in flavor4 ,,apricot ,,marmalade4 ,choose deep yellow apricots1 not too ripe2 take off the skin1 take out the stones1 and extract the kernel4 ,to each twelve pounds of fruit add eight pounds of sugar1 put in agate kettle1 and boil until it will 8set0 by dropping into a chilled plate4 ,it needs to be stirred frequently and carefully watched to prevent burning4 ,,invalid ,,cookery4 ,,pea ,,soup4 ,one pint of fresh1 or one can of marrowfat peas2 boil until thoroughly soft so they will mash easily2 then strain through a sieve to remove skins4 ,to pulp and liquor add one pint of cream1 one teaspoonful of sugar1 salt and pepper to taste1 and one tablespoonful of butter4 ,serve with wafers4 ,this is a very nutritious and relishable soup for a convalescent4 ,,milk ,,toast4 ,brown delicately a thin slice of stale bread1 cut in strips and place in bowl2 to one cupful of rich milk1 brought to a scald1 add a teaspoonful of butter1 have ready one heaping teaspoonful of flour blended with water1 strain into scalding milk and stir until it thickens1 set back and let cook gently while you whip the white of one egg to a stiff froth1 add a pinch of salt1 then take the simmering milk from the stove and whip the beaten white of egg in quickly4 ,pour over toast in bowl and serve at once4 ,,cup ,,custard4 ,allow one egg and three fourths of a cupful of rich milk for each cup1 sweeten to taste and flavor with grated nutmeg1 or vanilla extract1 as you prefer1 pour in cups1 set cup in shallow tin half filled with water1 and place in oven2 bake until solid1 and knife blade can be drawn out clean4 ,cooking in the pan of water prevents custards from separating and becoming watery4 ,,rice ,,foam4 ,wash one heaping teaspoonful of rice and cook until thoroughly tender in milk2 mash through a sieve2 add pinch of salt2 heat a half cupful of cream to a scald1 and stir in the rice4 ,whip the white of one egg to a stiff froth1 and add immediately on removing from the stove4 ,a bit of chopped parsley may be added1 if liked4 ,serve with wafers4 ,this is a pleasant change from sweet gruels1 and is very nutritious4 ,,creamed ,,gruel4 ,cook one tablespoonful of rolled oats in scant pint of water2 when soft strain through a sieve2 add one half cupful of cream2 salt to taste1 and let come to a scald4 ,have ready the whites of two eggs beaten to a stiff froth1 take gruel from the fire and whip in the eggs1 sweeten to taste and flavor with a dash of nutmeg or a few drops of vanilla extract4 ,,egg ,,gruel4 ,heat a cupful of milk to #ahj ,f41 and stir into it one well beaten egg mixed with one fourth cupful of cold water4 ,stir constantly for a few minutes until thickened1 but do not allow it to boil again4 ,season with salt1 or if preferred1 a little loaf sugar4 ,,barley ,,gruel4 ,wash three tablespoonfuls of pearl barley1 drop it into a pint of boiling water and parboil five minutes4 ,pour the water off and add one quart of fresh boiling water1 let it simmer gently from one to three hours1 strain1 season1 and serve4 ,a small piece of lemon rind added to the gruel one half hour before it is done will give an agreeable flavor4 ,equal quantities of barley gruel and milk make a very nourishing drink2 a little lemon juice with sugar to taste is sometimes liked as the flavor for the gruel4 ,,arrowroot4 ,mix two tablespoonfuls of arrowroot with four tablespoonfuls of cold water2 add half a pint of boiling water and boil until it thickens2 sweeten to taste and add a little grated nutmeg4 ,,graham ,,gruel4 ,mix one tablespoonful of graham meal in four tablespoonfuls of cold water1 stir it into a pint of boiling water1 cook twenty minutes1 salt to taste1 and boil ten minutes longer1 put a gill of thin gruel into a cup with one half gill of milk or cream1 and serve hot4 ,,egg ,,nogg4 ,beat the yolk of a freshly laid egg with a tablespoonful of sugar until it is light and creamy1 add to this one half cupful of milk 7hot or cold1 as you wish the drink1 warm1 or chilled71 whip in1 lightly1 the white of the egg1 beaten stiff1 a light grating of nutmeg1 and if mixed cold1 a tablespoonful of cracked ice4 ,serve at once4 ,,egg ,,and ,,lime ,,water4 ,to a wineglass full of lime water1 add the stiffly beaten white of one egg4 ,give this often1 in small quantities1 to patient4 ,it is excellent in cases of obstinate vomiting and bowel trouble4 ,,apple ,,water4 ,wash and wipe a large sour apple and1 without paring1 cut it into thin slices4 ,put them in a bowl with one strip of lemon peel1 add one cupful of boiling water1 cover and set away to cool1 strain when cold1 sweeten and serve with cracked ice4 ,cranberries or rhubarb may be used in the same way4 ,,egg ,,lemonade4 ,beat the white of an egg to a stiff froth1 mix with it the juice of a small lemon and one tablespoonful of sugar4 ,add one cupful of ice water and shake thoroughly4 ,,arrowroot ,,water4 ,boil the thin rind of a fresh lemon in one quart of water4 ,when boiling1 pour over one tablespoonful of arrowroot previously mixed with a little cold water1 stir well1 sweeten to taste1 and let it boil for five minutes2 squeeze in the juice of one lemon4 ,,barley ,,water4 ,one teaspoonful of pearl barley1 one half lemon1 one quart boiling water1 sugar to taste4 ,wash the barley in cold water1 add boiling water1 juice of lemon1 a bit of rind1 let stand1 covered1 and warm for three hours4 ,,egg ,,tea4 ,take the white of one egg and beat it to a stiff froth1 beat the yolk into it with a scant tablespoonful of sugar1 then pour in slowly 7beating the mixture all the time7 half a cupful of hot milk2 flavor with grated nutmeg or vanilla to taste4 ,,toast ,,water4 ,brown nicely in the oven slices of bread1 and pour upon them sufficient boiling water to cover4 ,let them steep until cold1 keeping the bowl or dish containing the toast closely covered4 ,strain off the water and sweeten to taste4 ,chill by setting dish in bowl of chopped ice4 ,,barley ,,water4 ,put two ounces of pearl barley into half a pint of boiling water and let it simmer a few minutes4 ,drain off and add two quarts of boiling water with a few figs and stoned raisins cut fine4 ,boil slowly until reduced about one half and strain4 ,sweeten to taste1 adding the juice of a lemon and nutmeg if desired4 ,,baked ,,milk4 ,put the milk in a jar1 covering the opening with white paper1 and bake in a moderate oven until thick as cream4 ,may be taken by the most delicate stomach4 ,,flaxseed ,,lemonade4 ,pour on four tablespoonfuls of whole flaxseed one quart of boiling water and add the juice of two lemons4 ,let it steep for three hours1 keeping it closely covered4 ,strain and sweeten to taste4 ,,important ,,notes4 ,,the ,,way ,,to ,,test ,,hot ,,fat4 ,if a bit of dry bread will brown in one minute fat is hot enough for a raw mixture4 ,if cooked mixtures are to be browned the fat should be hot enough to brown a piece of bread in forty seconds4 ,this method however1 is only a makeshift and is not absolutely accurate4 ,a thermometer should be used2 #chj to #cij degrees is the right temperature for frying vegetable substances4 ,heat fat slowly4 ,,celery ,,flavoring4 ,clean the green stalks and leaves of celery and dry1 place in paper bags to be used for soups and savories when celery is out of season4 ,this can be used in place of the celery seed called for in some receipts4 ,,nut ,,butter4 ,peanuts shelled and well roasted with the skins rubbed off will1 when ground1 dissolve into a buttery substance which can be spread on bread and made into sandwiches4 ,all kinds of nuts reduced to flour can be readily digested and can be placed on the table to be eaten with bread or spread on sandwiches4 ,,bay ,,leaves4 ,bay leaves contribute a most delicate and pungent flavor to soups1 savories and gravies4 ,they can be obtained at any druggist's1 and five cents worth will last a long time4 ,,substitutes ,,for ,,ingredients ,,in ,,non-,,vegetarian ,,receipts4 ,,suet4 ,in place of suet use bread crumbs soaked in oil or butter4 ,,meats4 ,use nuts as substitute for meats4 ,to prepare the nuts for cooking1 pick from the shell carefully and chop very fine1 or better yet1 grind in nut mill4 ,,gelatine4 ,in place of gelatine1 use ,irish ,moss or corn starch4 ,,meat ,,fats4 ,nut butter takes the place of meat extract and fats in gravies and sauces4 ,where plain butter is preferred with a savory flavoring of herbs1 always brown the flour used for thickening4 ,,pastry4 ,cocoanut or cow's butter is the substitute for lard or cotoline in vegetarian pastry4 ,,herbs4 ,the value of herbs for savories and soups is too little understood by ,american cooks4 ,here is 8,aunt ,susan's0 receipt for a 8soup powder0 that will flavor any soup1 gravy1 or savory dish with a fine flavor3 ,,soup ,,powder4 ,sweet ,marjoram--,powdered1 two ounces4 ,parsley--,powdered1 two ounces4 ,summer ,savory--,powdered1 two ounces4 ,thyme--,powdered1 two ounces4 ,bay ,leaf--,powdered1 two ounces4 ,lemon ,peel--,powdered1 one ounce4 ,sweet ,basil--,powdered1 one ounce4 ,rosemary--,powdered1 one ounce4 ,,to ,,prepare ,,onions ,,for ,,salads ,,or ,,fillings4 ,peel and slice1 or chop1 cover the onions with boiling water1 and let stand three or four minutes1 drain and put in ice water1 let stand ten or fifteen minutes1 or1 until crisp4 ,the onions are just as crisp as before1 and much more delicate4 ,,the ,,way ,,to ,,dry ,,corn4 ,just scald1 then cut from the cob1 put in a pan and set over kettle of boiling water2 stir frequently1 and in a couple of hours the corn will be almost dry1 if the water in kettle has been constantly kept at boiling4 ,set in warm oven half an hour and the corn is ready to put in bags2 dry and clean4 ,,weights ,,and ,,measures ,,for ,,cooks4 #a pound of wheat flour is equal to #a quart #a pound and two ounces of ,indian meal make #a quart #a pound of soft butter is equal to #a quart #a pound and #b ounces of best brown sugar make #a quart #a pound and #a ounce of powdered white sugar make #a quart #a pound of broken loaf sugar is equal to #a quart #d large tablespoonfuls make gill #a common-sized tumbler holds pint #a common-sized wine glass is equal to gill #a tea-cup holds #a gill #a large wine glass holds #b ounces #a tablespoonful is equal to ounce ,,coloring ,,for ,,sauces ,,and ,,soups4 ,crush a quarter of a pound of loaf sugar to powder1 put it into a sauce pan with a tablespoonful of water1 and stir it unceasingly over a gentle fire until it begins to acquire a little color4 ,draw it back and bake it very slowly1 still stirring it1 until it is almost black1 without being in the least burnt4 ,it will take about half an hour4 ,pour a quart of water over it1 let it boil for a few minutes until the sugar is quite dissolved1 pour it out1 and when cold1 strain it into a bottle and store it for use4 ,a tablespoonful of this browning will color half a pint of liquid4 ,,boiling ,,vegetables4 ,it is very essential for health that all the properties of food should be retained in the cooking1 therefore the habit of boiling the various vegetables1 in an unnecessary quantity of water1 and then draining this down the sink1 is a means of defrauding the organism of the nourishment originally contained in the article4 ,potatoes1 carrots1 parsnips1 and other articles requiring their skins to be removed for serving or mincing1 should1 when possible1 be steamed 8in their jackets0 and peeled as much as necessary afterwards4 ,cauliflowers1 cabbage1 c41 are excellent when steamed4 ,green peas1 beans1 and such1 should be put in a covered vessel1 with a little butter1 and1 when necessary1 a spoonful or two of water1 and gently stewed1 standing inside a saucepan of water without the water touching them2 or they can be stewed in the oven in an earthenware jar1 with a little butter and a spoonful or two of water4 ,this method of cooking takes very little longer time than the ordinary boiling in water4 ,the oven should be moderately heated4 ,,stewing ,,fruits4 ,fruits are better stewed in a double enamelled saucepan1 or baked in a tightly covered earthen jar in the oven with as little water as possible4 ,dried fruits1 such as raisins1 figs1 dates1 c41 should be washed and picked over carefully1 then soaked for several hours in cold water till they are soft and swollen to their fullest extent1 when they should be stewed in the same water4 ,,use ,,of ,,salt4 ,as little salt as is palatable should be used1 and an effort made to daily lessen its use4 ,when once the system is freed from the use of this mineral in its daily food1 a small dose shows it to be an active poison4 ,there is enough of natural salts in our vegetable foods without our making use of the mineral deposit4 ,knowing that many will use this book who are just turning from the meat diet1 we give1 as a rule1 the usual quantity of salt in the receipts used in ordinary cookery4 ,for the same reason we give the ordinary beverages in daily use1 in the menus4 ,,beverages4 ,fruit juices are far more conductive to good health than tea or coffee1 and we especially recommend lemon juice diluted with boiling water as a breakfast beverage1 though we have not ventured to place it on the regular bill of fare4 ,it is a most appetising morning drink1 and should be taken a short time before eating4 ,,menus ,,for ,,one ,,week4 ,,breakfast--,,monday4 ,chinese ,rice with ,cream4 ,fruit4 ,boiled ,eggs4 ,creamed ,potatoes4 ,whole ,wheat ,muffins4 ,lemon ,marmalade4 ,coffee4 ,,luncheon--,,monday4 ,bean ,soup with ,nouilles4 ,toast4 ,boiled ,egg ,sandwiches4 ,jelly4 ,gingerade4 ,,dinner--,,monday4 ,cream of ,tomato4 ,steamed ,sweet ,potato4 ,celery on ,toast4 ,macaroni and ,cheese4 ,lettuce with ,mayonaise4 ,whole ,wheat ,bread4 ,fruit ,pie4 ,stuffed ,dates4 ,grape ,juice4 ,,breakfast--,,tuesday4 ,fruit4 ,whole ,wheat with ,cream4 ,savory ,hash4 ,warmed ,sweet ,potatoes4 ,griddle ,cakes4 ,syrup4 ,coffee4 ,,luncheon--,,tuesday4 ,cabbage ,soup4 ,baked ,potatoes4 ,fried ,apples4 ,corn ,muffins4 ,preserves4 ,oolong ,tea4 ,,dinner--,,tuesday4 ,soup4 ,cream of ,celery4 ,mashed ,potatoes4 ,omelet with ,peas4 ,wax ,beans4 ,tomato ,aspic on ,lettuce with ,mayonaise ,dressing4 ,cabinet ,pudding4 ,coffee4 ,,breakfast--,,wednesday4 ,breakfast ,food with ,cream4 ,stewed ,raisins4 ,creamed ,potatoes4 ,shirred ,eggs4 ,toast4 ,tea or ,coffee4 ,,luncheon--,,wednesday4 ,dutch ,soup4 ,wachtmeister ,potatoes4 ,hot ,biscuit4 ,apricot ,sauce4 ,tea4 ,,dinner--,,wednesday4 ,soup4 ,cream of ,carrot4 ,escaloped ,tomatoes4 ,rice and ,cheese4 ,parsnip ,balls4 ,potato ,salad4 ,apricot ,tapioca4 ,cake4 ,coffee4 ,,breakfast--,,thursday4 ,oat ,meal with ,cream4 ,corn ,fritters4 ,french ,fried ,potatoes4 ,stewed ,prunes4 ,whole ,wheat ,muffins4 ,tea4 ,,luncheon--,,thursday4 ,corn on ,toast4 ,lyonaise ,potatoes4 ,cheese ,puffs4 ,whole ,wheat ,bread and ,butter4 ,cake4 ,peaches4 ,cocoa4 ,,dinner--,,thursday4 ,clear ,soup with ,nouilles4 ,escaloped ,potatoes4 ,vegetable ,cutlets4 ,lima ,beans4 ,celery ,salad4 ,apple ,dumplings4 ,hard ,sauce4 ,nuts and ,raisins4 ,french ,coffee4 ,,breakfast--,,friday4 ,fruit4 ,breakfast ,food with ,cream4 ,potato ,balls4 ,fried ,tomatoes4 ,corn ,cakes with ,syrup4 ,caramel ,coffee4 ,,luncheon--,,friday4 ,welsh ,rarebit4 ,baked ,potatoes4 ,stewed ,tomatoes4 ,oat ,meal ,pudding4 ,tea4 ,,dinner--,,friday4 ,corn ,chowder4 ,escaloped ,potatoes4 ,devilled ,tomatoes4 ,mushroom ,pie4 ,cheese ,relish4 ,banana ,short ,cake4 ,fruit ,juice4 ,,breakfast--,,saturday4 ,fruit4 ,oat ,meal with ,cream4 ,milk ,toast4 ,baked ,potatoes4 ,bread ,griddle ,cakes4 ,jam4 ,english ,breakfast ,tea4 ,,luncheon--,,saturday4 ,rice ,soup4 ,creamed ,potatoes4 ,escaloped ,eggs4 ,honey and ,waffles4 ,chocolate4 ,,dinner--,,saturday4 ,split ,pea ,soup4 ,lyonaise ,potatoes4 ,nut ,loaf4 ,wax ,beans4 ,salad of ,lettuce and ,grape ,fruit4 ,apple ,pie4 ,cheese4 ,coffee4 ,,breakfast--,,sunday4 ,fresh ,fruit4 ,porridge with ,cream4 ,french ,fried ,potatoes4 ,boston ,baked ,beans4 ,brown ,bread4 ,coffee4 ,,dinner--,,sunday4 ,julienne ,soup4 ,welsh ,rarebit4 ,corn on ,toast4 ,baked ,sweet ,potatoes4 ,mushroom ,pie4 ,nut ,salad4 ,orange ,foam4 ,lady ,fingers4 ,coffee4 ,,sunday ,,night ,,lunch4 ,russian ,sandwiches4 ,celery ,salad4 ,cake and ,fruit4 ,grape ,juice4 ,,menus ,,for ,,plain ,,living4 ,,breakfasts4 ,breakfast ,food4 ,marmalade4 ,creamed ,potatoes4 ,whole ,wheat ,griddle ,cakes4 ,syrup4 ,coffee4 ,breakfast ,food with ,cream4 ,spanish ,eggs4 ,rice ,fritters4 ,graham ,gems4 ,apricot ,marmalade4 ,tea4 ,fruit4 ,graham ,porridge with ,cream4 ,corn ,muffins4 ,vegetable ,sausages4 ,lyonaise ,potatoes4 ,chocolate4 ,grapes4 ,rye ,porridge with ,cream4 ,boiled ,potatoes4 ,vegetable ,cutlets4 ,whole ,wheat ,muffins4 ,coffee4 ,apples4 ,whole ,wheat ,porridge with ,cream4 ,baked ,potatoes4 ,fried ,corn ,mush4 ,lemon ,marmalade4 ,pop ,overs4 ,english ,breakfast ,tea4 ,bananas4 ,oat ,meal with ,cream4 ,potato ,pancakes4 ,toast4 ,scrambled ,eggs4 ,english ,breakfast ,tea4 ,oranges4 ,chinese ,rice4 ,shirred ,eggs4 ,creamed ,potatoes4 ,pop ,overs4 ,coffee4 ,porridge with ,cream4 ,savory ,hash4 ,orange ,marmalade4 ,muffins4 ,chocolate4 ,fruit4 ,oat ,meal ,porridge with ,cream4 ,rice ,griddle ,cakes4 ,maple ,syrup4 ,coffee4 ,,dinners4 ,soup4 ,cream of ,asparagus4 ,omelet with ,peas4 ,lima ,beans4 ,creamed ,potatoes4 ,pop ,overs4 ,rice ,pudding4 ,coffee4 ,rice ,soup4 ,vegetable ,hash4 ,escaloped ,potatoes4 ,cabbage ,salad4 ,squash ,pie with ,cheese4 ,coffee4 ,lentil ,soup4 ,italian ,macaroni4 ,corn ,fritters4 ,lyonaise ,potatoes4 ,apple ,tapioca4 ,coffee4 ,baked ,beans4 ,stewed ,tomatoes4 ,baked ,sweet ,potatoes4 ,rolls4 ,apple ,dumplings4 ,coffee4 ,escaloped ,eggs4 ,mashed ,potatoes4 ,corn on ,toast4 ,snow ,pudding4 ,coffee4 ,sweet ,breads with ,peas4 ,mashed ,potatoes4 ,biscuit4 ,oat ,meal ,pudding4 ,coffee4 ,tomatoes on ,toast4 ,baked ,potatoes4 ,macaroni and ,cheese4 ,orange ,custard on ,rice4 ,coffee4 ,bean ,puree with ,nouilles4 ,creamed ,vegetables4 ,stewed ,tomatoes4 ,macaroni ,pie4 ,cheese ,puff4 ,fruit4 ,coffee4 ,potato ,soup with ,dumplings4 ,cheese ,custard4 ,wafers4 ,farina ,croustades4 ,potatoes in ,white ,sauce4 ,sliced ,cucumbers4 ,pineapple ,tart4 ,coffee4 ,,cold ,,suppers4 ,egg ,sandwiches4 ,celery ,salad with ,cheese ,sticks4 ,coffee ,cake4 ,orange ,foam4 ,iced ,tea4 ,tomato ,salad4 ,whole ,wheat ,bread4 ,nut ,sandwiches4 ,angel ,food4 ,strawberries and ,cream4 ,lemonade4 ,boston ,baked ,beans ,cold1 ,serve with cut lemons4 ,whole ,wheat ,bread4 ,butter4 ,olives4 ,cheese4 ,wafers4 ,sliced ,peaches4 ,sponge ,cake4 ,chocolate ,sandwiches4 ,grape ,juice4 ,,hot ,,suppers4 ,bean ,salad4 ,wachtmeister ,potatoes4 ,waffles with ,syrup4 ,celery4 ,cheese4 ,crackers4 ,coffee4 ,tomato ,fritters4 ,baked ,potatoes4 ,cake4 ,sauce4 ,chocolate4 ,rice ,croquettes4 ,lyonaise ,potatoes4 ,jelly4 ,pop ,overs4 ,tea4 ,savory ,hash4 ,baked ,potatoes4 ,tomato ,salad4 ,honey4 ,whole ,wheat ,muffins4 ,chocolate4 ,,formal ,,luncheons4 ,cherries4 ,new ,potatoes4 ,nut ,croquettes4 ,steamed ,corn4 ,italian ,salad4 ,wafers4 ,macaroons4 ,orange ,ice4 ,kisses4 ,chocolate with ,whipped ,cream4 ,tomato ,bouillon4 ,sweet ,breads ,served on ,green ,peas4 ,wachtmeister ,potatoes4 ,grilled ,mushrooms4 ,lettuce ,salad4 ,wafers4 ,cheese4 ,lady ,fingers4 ,eclairs4 ,chocolate ,stripes4 ,pine-,apple ,sherbet4 ,soup4 ,cream of ,green ,peas4 ,eggs and ,asparagus4 ,farina ,croustades4 ,potato ,pears4 ,salad of ,grape ,fruit and ,walnut4 ,graham ,sandwiches4 ,wafers4 ,chocolate ,cream4 ,velvet ,cake4 ,chocolate4 ,corn ,soup4 ,an ,english ,monkey4 ,bread4 ,savory ,eggs4 ,boiled ,potatoes4 ,turnip ,souffl4 ,snow ,balls4 ,orange ,cake4 ,gingerade4 ,oranges4#a ,welsh ,rarebit4 ,potato ,croquettes4 ,fricasseed ,tomatoes4 ,baked ,eggs4 ,baked ,mushrooms4 ,bread4 ,butter4 ,nut ,salad4 ,wachtmeister ,pudding4 ,grape ,juice4 #a ,peel and pierce with a fruit fork1 leaving fork in the fruit2 lay on a bed of cracked ice in shallow dish2 serve from the platter4 ,macaroni ,soup4 ,curried ,rice4 ,fried ,tomatoes4 ,yorkshire ,pudding4 ,princess ,potatoes4 ,olives4 ,salmagundi4 ,wafers4 ,frozen ,fruits4 ,coffee4 ,,formal ,,dinners4 ,mock ,turtle ,soup4 ,mashed ,potato4 ,biscuit ,pats4 ,lima ,beans4 ,cabbage ,salad4 ,bread4 ,butter4 ,olives4 ,pine-apple ,short ,cake4 ,celery4 ,cheese4 ,crackers4 ,coffee4 ,julienne ,soup4 ,vegetable ,omelet4 ,escaloped ,potatoes4 ,italian ,salad4 ,stuffed ,tomatoes4 ,wafers4 ,ripe ,currant ,pie4 ,coffee4 ,soup4 ,cream of ,asparagus4 ,mashed ,potatoes4 ,nut ,croquettes4 ,peas4 ,baked ,mushrooms4 ,cheese ,wafers4 ,tomato ,salad4 ,orange ,short ,cake4 ,coffee4 ,soup4 ,cream of ,potato4 ,baked ,egg ,plant4 ,eggs with ,mushrooms4 ,pastry with ,peas4 ,lettuce ,salad4 ,cheese ,wafers4 ,charlotte ,russe4 ,coffee4 ,tomato ,bouillon4 ,welsh ,rarebit4 ,new ,potatoes4 ,asparagus ,pie4 ,peas4 ,tomato ,salad4 ,bread4 ,butter4 ,frozen ,sherbet4 ,macaroons4 ,stuffed ,dates4 ,lady ,fingers4 ,coffee4 ,soup4 ,cream of ,celery4 ,potato ,pats4 ,mushroom ,pie4 ,french ,peas4 ,stuffed ,tomato ,salad with ,mayonaise4 ,bread4 ,butter4 ,olives4 ,banana ,pudding4 ,cakes4 ,nuts4 ,raisins4 ,coffee4 ,,mercury4 ,illustration ,a ,theosophical ,monthly1 devoted to the study of ,oriental ,philosophy1 the ,occult ,sciences and the ,brotherhood of ,man4 ,john ,walters1 ,managing ,editor4 ,illustration ,,address ,,mercury ,,publishing ,,office1 #dad ,,mason ,,st41 ,,san ,,francisco1 ,,california4 ,price1 #a4jj a ,year2 #aj ,cents ,single ,copy4 ,contains #cb pages2 has a special ,forum department1 to which readers are invited to send questions2 ,theosophical news2 ,book ,reviews and a 8,children's ,corner40 ,it is the official organ of the ,american ,section of the ,theosophical ,society4 ,volume ,,iii ,,of ,,the ,,secret ,,doctrine4 ,the most wonderful esoteric work of the ,twentieth ,century written by ,madame ,h4 ,p4 ,blavatsky1 founder of the ,theosophical ,society4 ,published by ,,the ,,theosophical ,,book ,,concern1 ,room #dbf ,athenaeum ,building1 ,chicago1 ,,and ,,by ,,the ,theosophical ,publishing ,society1 ,,london1 ,,england4 ,,write ,,for ,,information4 8,the ,herald of ,health0 ,illustration3 ,annual ,postal ,subscription #fb ,cents4 ,the object of this paper is to assist in bringing about ,the ,physical ,regeneration of ,man by educating its readers in such ways of living as will enable them to ,cure1 ,eradicate and ,prevent ,disease1 ,,and ,,at ,,the ,,same ,,time ,maintain and ,develop the ,highest ,possible ,standard of ,health4 ,illustration ,,for ,,free ,,sample ,,copy ,mail to ,head ,depot #d ,albany ,terrace1 ,london1 ,n4 ,w4 ,eng4 ,for list of ,physical ,regeneration works by the editress1 or apply to ,j4 ,h4 ,moore1 #cfh ,bloomfield ,avenue1 ,montclair --,,or ,,to-- ,dr4 ,a4 ,hiller1 #bbj ,montgomery ,ave41 ,san ,francisco1 ,cal4 ,food1 ,home and ,garden1 ,a ,monthly ,magazine edited by ,rev4 ,henry ,s4 ,clubb4 ,one ,subscription #ej;c4 ,four ,subscriptions #a per year4 ,,advertising ,,rates4 ,one line1 one insertion 4#aj ,one line1 twelve insertions #a4jj #ab lines1 one insertion #a4jj #ab lines1 twelve insertions #aj4jj ,,to ,,the ,,public4 ,this publication is intended to afford information as to the best food to promote the physical1 moral and spiritual welfare without destroying the lives of other sensitive creatures4 ,,food4 ,its chief contention is that the fruits1 nuts and grains1 with a fair proportion of fresh and preserved vegetable productions 7with or without the products of animals71 are wholesome and pure4 ,that flesh meat contains the germs of diseases to which animals are subject and contain the thick1 venous blood1 a substance so poisonous that it will cause blood poisoning whenever it comes in contact with the arterial blood of the body4 ,that by avoiding the butcher's meat and living on the pure foods provided so abundantly in the ,vegetable kingdom a higher degree of health and strength can be obtained2 a longer life and greater freedom from irritation and nervous exhaustion1 under pressure of business or professional labor4 ,the principles of humanity towards animals and the effects of pure food in promoting man's ethical and spiritual progress are also discussed in this magazine4 ,philadelphia3 ,the ,vegetarian ,society of ,america1 #caj ,,chestnut ,,street4 ,,theosophical ,,manuals4 ,no4 #a4 ,,the ,,seven ,,principles ,,of ,,man4 ,by ,,annie ,,besant4 ,cloth1 #ce cents4 ,no4 #b4 ,,re-,,incarnation4 ,by ,,annie ,,besant4 ,cloth1 #ce cents4 ,no4 #c4 ,,death--,,and ,,after8 ,by ,,annie ,,besant4 ,cloth1 #ce cents4 ,no4 #d4 ,,karma4 ,by ,,annie ,,besant4 ,cloth1 #ce cents4 ,no4 #e4 ,,the ,,astral ,,plane4 ,by ,c4 ,w4 ,,leadbeater4 ,cloth1 #ce cents4 ,no4 #f4 ,,the ,,devachanic ,,plane4 ,by ,c4 ,w4 ,,leadbeater4 ,cloth1 #ce cents4 ,no4 #g4 ,,man ,,and ,,his ,,bodies4 ,by ,,annie ,,besant4 ,cloth1 #ce cents4 ,,for ,,sale ,,by ,mercury ,pub4 ,office1 #dad ,mason ,st41 ,san ,francisco1 ----,,or---- ,theosophical ,publishing ,society1 #fe ,fifth ,avenue1 ,new ,york ,city4 ,a ,systematic ,course of ,reading in ,theosophy4 ,,elementary4 ,an ,introduction to ,theosophy1 by ,annie ,besant 4#aj ,the ,seven ,principles of ,man1 by ,annie ,besant 4#ce ,re-incarnation1 by ,annie ,besant 4#ce ,death and ,after1 by ,annie ,besant 4#ce ,karma1 by ,annie ,besant 4#ce ,the ,astral ,plane1 by ,c4 ,w4 ,leadbeater 4#ce ,the ,devachanic ,plane1 by ,c4 ,w4 ,leadbeater 4#ce ,man and ,his ,bodies1 by ,annie ,besant 4#ce ,the ,ancient ,wisdom1 an ,outline of ,theosophical ,teachings1 by ,annie ,besant 7in preparation7 #a4ej ,the ,key to ,theosophy1 by ,h4 ,p4 ,blavatsky #a4ej ,theosophical ,essays1 by ,annie ,besant 4#ge ,,advanced4 ,esoteric ,buddhism1 by ,a4 ,p4 ,sinnett #a4be ,the ,growth of the ,soul1 by ,a4 ,p4 ,sinnett #a4ej ,the ,building of the ,kosmos1 by ,annie ,besant 4#ge ,the ,self and ,its ,sheaths1 by ,annie ,besant 4#ej ,the ,birth and ,evolution of the ,soul1 by ,annie ,besant 4#ce ,plotinus 7,theosophy of the ,greeks71 by ,g4 ,r4 ,s4 ,mead 4#ce ,orpheus 7,theosophy of the ,greeks71 by ,g4 ,r4 ,s4 ,mead #a4be ,the ,secret ,doctrine1 by ,h4 ,p4 ,blavatsky #ab4ej ,isis ,unveiled1 by ,h4 ,p4 ,blavatsky #g4ej ,,ethical4 ,the ,voice of the ,silence4 ,translated by ,h4 ,p4 ,blavatsky4 ,paper #ae cents1 cloth #ge cents1 leather #a4jj ,the ,bhagavad ,gita4 ,translated by ,annie ,besant4 ,paper #ae cents1 cloth 4#ej cents1 leather #a4jj ,the ,upanishads 7twelve--in two vols474 ,translated by ,g4 ,r4 ,s4 ,mead and ,jagadisha ,c4 ,chattopadhyaya4 ,paper1 #ae cents each2 cloth1 each 4#ej ,light on the ,path1 by ,m4 ,c4 4#dj ,in the ,outer ,court1 by ,annie ,besant 4#ge ,the ,path of ,discipleship1 by ,annie ,besant 4#ge ,first ,steps in ,occultism1 by ,h4 ,p4 ,blavatsky4 ,cloth #ej cents1 leather #a4jj ,,for ,,sale ,,by ,theosophical ,publishing ,society1 #fe ,fifth ,avenue1 ,new ,york ,city4 ,the ,human ,aura ----,,by---- ,a4 ,,marques1 ,,president ,,aloha ,,branch ,t4 ,s4 ,a fascinating study in occult research1 showing something of the marvels the higher vision unfolds to the student1 and giving a method for development of the higher vision4 ,illustrated with colored diagrams4 ,,price1 ,,paper #dj;,c1 ,,cloth #gj;,c4 ,printed and for sale by ,mercury ,publishing ,office1 #dad ,,mason ,,st41 ,,san ,,francisco1 ,,cal4