,left-,over ,foods and ,how to ,use ,them ,with suggestions regarding the preservation of foods in the home ,written by ,,elizabeth ,o4 ,,hiller for the ,,mccray ,,refrigerator ,,co4 ,,kendallville1 ,,indiana ,,copyright1 #aiaj ,mc,c,r,a,y ,,refrigerator ,,co4 ,,kendallville1 ,,ind4 ,illustration3 frontispiece ,left-over foods and how to use them ,i cannot say that ,i altogether agree with the statement1 8,scraps are accidents to be taken care of1 no doubt1 but the very last objects on which to bestow either expense or labor40 ,the 8scraps0 or 8left-over0 bits of food that accumulate in the average household1 are worthy of consideration and with little labor and expense are convertible into the most palatable viands4 ,there is always some labor attendant on any and all household duties1 for we have all learned that the ,earl of ,chesterfield uttered a great truth when he said 7away back in the #agth century71 8,whatever is worth doing at all1 is worth doing well40 ,i have discovered that this old maxim applies to household management as well as all other vocations4 ,it is the careless tossing together of 8left-over0 food and giving the creation when finished1 a name quite as unattractive as itself1 that has caused this great antipathy so prevalent among people1 for serving or partaking of 8made-up0 dishes4 ,hash1 itself1 is a very much abused term as well as the mixture thus named4 ,this little book of helpful suggestions has been carefully prepared and if followed by the housewife1 fortunate enough to receive one1 she will find immediate help over some of the 8rough places0 too often found in the daily routine of house work1 where the preparation for such duties has been limited4 ,study the chapter on 8,how to ,measure ,accurately1 and ,combining ,ingredients10 and all the others and you cannot fail to learn1 thoroughly1 the lesson 8,left-,overs and ,how to ,use ,them40 ,to ,market and ,care for ,food ,every one seems to have 8a way of their own0 for marketing and taking care of food4 ,there are1 however1 but two methods of marketing and but one proper way to take care of food4 ,one of the methods of marketing is that followed by the ,french and ,mexican housekeeper2 that is1 buying just enough for the daily needs and no more4 ,the other method is that in vogue in ,america and ,england4 ,it is buying provisions in large quantities 7in some cases wholesale7 flour1 sugar and apples by the barrel1 butter by the firkin1 canned goods by the case1 sides of bacon1 whole hams1 etc4 ,both methods have their advantages4 ,the one adopted by the prudent housewife will be that which best suits the conditions under which she lives2 the income1 the size of the family1 and the conveniences provided for storing provisions4 ,where the family is small and the home is an apartment1 if it is equipped with a fine large glass- or tile-lined ,mc,cray refrigerator1 the problem of preserving food is not difficult 7see chapter on ,care of ,refrigerator1 page #aj74 ,for the small family1 buying just what is needed for the day and no more is the best4 ,this method1 does1 however1 require most careful thought1 and very accurate estimates must be made by the housewife1 lest she buy more than she can use and thereby sustain great waste4 ,herein lies the necessity for housekeepers in general having a better knowledge of food values4 ,for the large family with a generous income1 and where cold storage provisions are made1 buying in large quantities is by far the most economical method to follow4 ,every housekeeper should do her own marketing if possible2 she thereby becomes acquainted with the market and market prices1 makes her selections1 buying little or much as the case requires4 ,in this way she will soon learn the advantages gained by the ,french and ,mexican housekeepers' methods4 ,the latter carries her daily supplies home in a receptacle made of a gourd holding less than a quart1 while the former does not hesitate to buy small portions of birds1 fish1 meats1 etc4 ,it is obvious that the foreign methods show the greater economy4 ,a ,word on ,food in ,season ,food is at its best when in season4 ,the price is at its minimum and the flavor and quality all that can be desired4 ,out of season1 all food becomes a luxury and is lacking in flavor as well as quality4 ,the provident housekeeper will take advantage through the year1 of fruits and vegetables1 when seasonable1 beginning in the early spring to put away her stores for the following winter4 ,to these she may add dried and canned fruits that have proved by use to be most wholesome and palatable4 ,care of ,vegetables1 ,fresh ,fruit1 etc4 ,fresh vegetables should be cooked as soon as possible after being taken from the garden4 ,where it is necessary to keep them1 all wilted leaves and unsightly portions should be removed and vegetables spread out in a cool1 well ventilated place4 ,if placed in the refrigerator1 first prepare them for cooking1 then fold them in cheese cloth1 wrung from fresh cold water1 and place them on the top shelf of the refrigerator4 ,the leaves of such vegetables as lettuce1 endive1 cress1 dandelions1 etc4 may be kept fresh and crisp4 ,after picking them over wash and drain1 put them in a covered lard pail1 and place in the refrigerator4 ,wilted vegetables may be restored by soaking in fresh cold water4 ,cucumbers may be pared and thinly sliced1 placed in a fruit jar1 closely covered1 and kept crisp and fresh in the refrigerator for several days4 ,fresh ,fruit ,all fruits may be kept in fine condition where the luxury of a large cold storage room is installed4 ,where a refrigerator is used1 great care should be exercised in placing fruits and vegetables in their respective places4 7,see frontispiece1 page #b74 ,there are some fruits1 owing to their strong odor1 that should never be placed in the refrigerator2 these include1 bananas1 musk-melons1 canteloupe1 etc4 ,other food will soon become flavored from contact with such fruits when confined in the refrigerator or even in a store-room4 ,milk1 cream1 butter and other fats most readily absorb flavors when exposed to odorous fruits1 flowers1 etc4 ,the greatest care should be given the left-over food4 ,it should be put in small vessels 7jelly glasses7 with closely fitting covers1 then placed in the refrigerator2 there will then be little danger of contamination4 ,over ripe vegetables 7especially tomatoes7 and fruits should not be kept in the refrigerator4 ,berries should be carefully picked over1 and washed1 when necessary1 before putting them in the refrigerator4 ,strawberries may be picked over1 placed in a colander or a croquette basket and cold water poured over them before removing the hulls4 ,potatoes ,potatoes keep better and are lower in price before they have been stored4 ,it is therefore economy for the large consumer to buy them1 early in the season1 when they are most plentiful4 ,they may be kept in barrels or bins1 raised three inches from the floor1 in a cool dry room or cellar4 ,for the small family1 where space is a consideration1 it is more economical to buy not less than a peck at a time4 ,they may be kept in a box lined with heavy paper in a cool dry place4 ,sweet ,potatoes ,sweet potatoes are in season from ,august to ,may1 and should be bought in small quantities4 ,the kiln-dried sweet potatoes are the best4 ,these fleshy roots of plants belong to a different family from the white potato1 they contain a large percentage of sugar and have not the keeping qualities of the white potato4 ,they1 too1 should be kept in a cool dry place4 ,beef and ,mutton ,a loin of beef or a side of mutton is a profitable investment for the large consumer4 ,with proper cold storage facilities the meat can be kept well and is much improved by 8hanging40 ,fish ,fresh fish should be dressed at the market and removed from the paper as soon as delivered4 ,salt should never be sprinkled over fish 8to keep it40 ,the salt extracts the rich juices and leaves the fish tasteless4 ,simply cover it closely and put it in a cold place4 ,if securely covered it may be placed1 with safety1 in the refrigerator4 ,butter ,butter should be placed in the refrigerator as directed above1 namely3 under the ice chamber which is the coldest part of the refrigerator2 this space should be reserved for the butter1 cream1 milk1 eggs and meat4 ,butter should always be closely covered4 ,an earthen jar1 with a close fitting cover1 may be purchased at any house furnishing shop for ten cents2 this size will hold five pounds and will prove very satisfactory4 ,milk and ,cream ,too much care and attention cannot be given to this food2 even though it does not sour as quickly in winter as it does in hot weather1 it should have just the same care4 ,never allow either cream or milk to stand uncovered4 ,there is nothing gained by paying a fancy price for milk which has been pasteurized and kept clean1 under the most sanitary conditions in the dairy1 before delivery to the consumer1 if the latter does not know how to take care of it and leaves it uncovered1 in a hot kitchen or in a refrigerator1 with other uncovered food4 ,there need be no surprise if it sours quickly and develops an unpleasant flavor2 for both milk and butter will absorb odors and flavors when thus exposed1 which will render them unfit for use4 ,make it an invariable rule1 never to allow these foods to remain uncovered4 ,eggs ,wash the eggs1 when they come from the market1 in cold water4 ,the shells are then clean and ready for use4 ,they are used for clearing soup stock1 coffee1 etc4 ,eggs1 too1 should be kept in the coldest part of the refrigerator along with milk1 cream and butter4 ,how to ,measure ,accurately ,illustration3 ,,measuring ,,cup ,,marked ,,in ,,quarters ,illustration3 ,,measuring ,,cup ,,marked ,,in ,,thirds ,a system of accurate measurements is absolutely necessary to insure success4 ,scientific training has exploded the old idea1 that 8with good judgment and experience measuring ingredients by sight will do40 ,the exact quantity called for1 measured each time in the same utensil whatever it be1 cup1 tablespoon or teaspoon are definite guides that must be followed if success would be attained4 ,enameled measuring cups marked plainly in quarters or thirds each holding a half-pint1 a teaspoon holding sixty drops1 a tablespoon of ordinary size 7do not mistake a dessert spoon for this spoon7 and a case-knife are the few essentials that must be used for measuring ingredients in the recipes incorporated in this book4 ,these utensils may be purchased at any kitchen-furnishing shop for a nominal sum4 ,to ,measure ,ingredients ,all flour1 meal1 confectioners'1 powdered and granulated sugar1 soda and other dry ingredients1 that are put into cartons or cans1 that are apt to settle and in some cases harden1 should be sifted before measuring4 ,this suggestion is not to be ignored if you would be successful as well as economical1 for by sifting these ingredients they are lightened and made to go further4 ,a ,cupful ,a cupful means all the cup will hold2 the cup is filled with a tablespoon heaping full1 then leveled with a knife4 ,great care must be taken not to shake the cup4 ,all dry ingredients are tossed lightly into the cup1 then leveled with a knife4 ,measuring ,liquids ,place the cup to be filled on a saucer1 and fill it to the brim4 ,a cupful of liquid could not be carried safely across the kitchen without spilling some of its contents4 ,measuring ,butter1 ,lard1 ,etc4 ,fats used for shortening are packed solidly in cups1 table or teaspoon and leveled with a knife4 ,a pair of measuring cups will be found very convenient when measuring ingredients4 ,one for the dry and the other for the shortening and liquids4 ,one cup may serve the purpose if dry ingredients are measured first1 then liquids and fats when such ingredients are called for4 ,tablespoons and ,teaspoons ,tablespoons of regulation size are filled and leveled with a knife4 ,a teaspoon is filled and leveled with a knife4 ,to measure liquids1 a table or teaspoon means all the spoon will hold4 ,to measure dry ingredients in table or teaspoon1 dip the spoon in the ingredient4 ,when filled1 lift1 and level with knife1 sharp edge of blade turned toward handle of spoon4 ,dividing with knife lengthwise of the bowl of spoon is a half-teaspoonful4 ,dividing the half crosswise is a fourth1 and dividing the fourth crosswise is one-eighth4 ,divisions are made in the teaspoon the same4 ,less than an eighth of a teaspoon is a few grains4 ,illustration3 ,,full ,,tablespoon ,,quarter ,,tablespoon ,,half ,,teaspoon ,,half ,,tablespoon ,,full ,,teaspoon ,,quarter ,,teaspoon ,combining ,ingredients ,the next very important step toward success in all cookery1 is in combining ingredients and mixtures2 and one too often disregarded by the amateur4 ,there are three movements considered in combining ingredients--stirring1 beating1 and cutting and folding4 ,stirring is combining ingredients by circular motions1 enlarging and repeating these motions until all ingredients are thoroughly blended4 ,this motion is most commonly used in all cookery1 either alone or alternating with beating4 ,beating is accomplished by cutting down through ingredient or ingredients with a mixing spoon1 or a similar utensil1 from top to bottom1 turning ingredients over and over1 cutting through them until all are thoroughly blended and lightened4 ,by this motion ingredients are not only blended1 but air1 also1 is incorporated which increases the lightness of the mixture4 ,cutting and ,folding means to combine two mixtures1 one made very light by thorough beating or whipping1 as heavy cream or whites of eggs4 ,this is a combination of the two former motions4 ,it is best accomplished with a wooden spoon made for this purpose4 ,these repeated vertical downward motions1 made with this spoon1 is called cutting1 and turning the ingredients over and over1 allowing the spoon with each turn to come in contact with the bottom of the bowl is called folding4 ,repeat these motions until the ingredients are thoroughly blended without destroying the air bubbles previously made by beating or whipping one part of the mixture4 ,briefly-- ,to stir means blending ingredients4 ,to beat means lightening the mixture by incorporating air4 ,to cut and fold is combining two mixtures 7one of which has been made light by beating7 in such a manner as to prevent the escape or loss of air previously introduced4 ,standard ,table of ,weights and ,measures ,all measurements are made level4 ,a teaspoon of regulation size holds sixty drops4 ,three teaspoons of liquid equal one tablespoon4 ,four tablespoons of liquid equal one-half gill or one-quarter cup4 ,two gills equal one cup4 ,two cups equal one pint4 ,two pints 7four cups7 equal one quart4 ,four cups of liquid equal one quart4 ,four cups of flour equal one pound or one quart4 ,two cups of butter packed solidly equal one pound4 ,one-half cup of butter packed solidly equals one-quarter pound1 or four ounces4 ,two cups granulated sugar equal one pound4 ,two and one-half cups powdered sugar equal one pound4 ,two cups of milk or water equal one pound4 ,two cups chopped meat packed solidly equal one pound4 ,nine to ten eggs 7without shells7 equal one pound4 ,two tablespoons butter 7solid and level7 equal one ounce4 ,four tablespoons butter 7solid and level7 equal two ounces1 or one-quarter cup4 ,two tablespoons granulated sugar equal one ounce4 ,four tablespoons flour equal one ounce4 ,four tablespoons coffee equal one ounce4 ,one tablespoon liquid equals one-half ounce4 ,tbsp4--,tablespoon4 ,tsp4--,teaspoon4 ,f4 ,g4--,few grains4 ,the ,refrigerator ,for the preservation of food before cooking1 and for the left-overs after a meal1 there is no appliance placed in the home that is of so much importance as the refrigerator4 ,it should be a ,mc,cray ,refrigerator1 a perfectly beautiful1 practical1 convenient and entirely sanitary accession to the needs of the kitchen1 the chief essential of its furnishings4 ,it should be large and well adapted to the wants and necessities of the household1 with an ice capacity of at least one hundred pounds4 ,it is the best made refrigerator1 offered for sale and for the consumers comfort1 in the world to-day4 ,when planning your kitchen1 be sure you have a place1 well-selected1 for one of these refrigerators4 ,its drain pipes should never be connected directly with the sewer1 and if possible locate it so that the ice compartment may be reached from the outside from a rear porch--that is opening out of doors4 ,this will save much annoyance from the iceman1 with soiled shoes1 trailing dripping ice across the clean kitchen floor4 ,the refrigerator should be easy of access for the cook1 for plain as well as fancy cooking1 demands many steps4 ,much time and energy is saved by a little judicious planning in locating the kitchen appliances4 ,remember the old adage1 8,let your head save your heels40 ,care of the ,refrigerator ,illustration3 ,,brush ,,for ,,refrigerator ,,drain ,,pipe ,in giving the proper attention to the care of the refrigerator1 there are three very essential points to observe2 the first1 and most important1 the location of the refrigerator1 then the waste pipe1 and last but not least a full supply of ice4 ,if economy is an item in the management of the house1 then special attention will be given the place in which refrigerator is placed--a cool1 dry1 well ventilated room1 conveniently near the kitchen that steps may be saved and where the direct rays of the sun do not fall on it1 and where the iceman can gain access to it without 8tracking up0 the kitchen with his soiled shoes4 ,the compartments in which the food is kept should be wiped out carefully once a week4 ,if anything is spilled within the refrigerator it should be removed immediately4 ,all crumbs1 drops of liquid or small particles of food should be carefully and instantly removed4 ,once a week the supply of ice may be allowed to run low2 the ice may then be removed and the ice chamber thoroughly washed1 the rack upon which the ice stands washed and rinsed with a solution of sal soda1 the drain pipe and the trap also thoroughly swabbed out with a brush attached to a long wire handle1 made for this purpose4 ,pour the solution through the drain pipe as far as it can be reached and then rinse with clear boiling water4 ,the ice compartment should be kept filled with ice4 ,a large piece of ice keeps better than a small one and insures much better circulation of air4 ,the door to the ice compartment should be kept tightly closed at all times save when it is being filled with ice4 ,the fact is that all the doors should be opened and closed as quickly as possible4 ,the most scrupulous cleanliness in all its parts should be found in the refrigerator4 ,food such as meat1 potatoes1 etc4 should never be laid on the shelves of the refrigerator1 and the habit of filling the ice chamber with meat1 fish1 fowl and vegetables is most unsanitary and unhealthful4 ,the ,care of ,food in the ,refrigerator ,when the food is placed on the table in the kitchen by the tradesman1 the care of it at once falls upon the one who is in charge of the household and she must know just how to take care of each article4 ,all meat should be removed from the paper at once2 wiped with a piece of cheese cloth wrung from cold water1 placed on a plate1 another plate turned over it and placed in the position indicated1 in frontispiece1 on page #b4 ,the butter should be put in a jar1 covered and placed on the shelf of the refrigerator immediately under the ice chamber4 ,a space should be left on this shelf for eggs1 milk and cream4 ,cheese should be removed from the manilla paper leaving it wrapped in the wax paper1 and placed in a covered vessel in the refrigerator4 ,the care of vegetables1 fruits1 meats1 fish1 etc41 follows hereinafter4 ,left-,over ,meats ,beef ,croquettes #a cups finely chopped left-over roast beef or steak4 teaspoon salt4 teaspoon pepper4 #a tablespoon ,worcestershire ,sauce4 ,few drops onion juice4 #a teaspoon finely chopped parsley4 ,brown sauce4 ,,process3 ,remove all fat and gristle from cold roast beef or steak4 ,chop fine and add ingredients in the order given1 moisten with thick ,brown ,sauce 7made by increasing the quantity of flour called for in the recipe for ,brown ,sauce to half cup74 ,shape in cones1 drip in crumbs1 egg and crumbs and fry in deep hot fat4 ,serve with ,brown1 ,tomato1 or ,creole ,sauce4 ,left-,over ,roast ,beef--,mexican ,style #a onion finely chopped4 #b tablespoons butter4 #a red pepper shredded4 #a green pepper shredded4 #a clove garlic finely chopped4 #a cup tomato pulp4 #a tablespoon ,worcestershire ,sauce4 teaspoon celery salt4 ,few drops ,tobasco ,sauce4 ,thinly sliced cold roast beef4 ,,process3 ,cook onion in butter five minutes2 cut peppers in thin shreds with the shears4 ,add to onion4 ,add garlic and tomato pulp4 ,simmer fifteen minutes4 ,add ,worcestershire ,sauce1 celery salt and ,tobasco4 ,salt to taste4 ,cut cold roast beef in thin slices and re-heat in sauce4 ,serve with baked potatoes on the half-shell4 ,delicious ,beef ,pie ,line the bottom and sides of a well buttered baking dish with hot1 highly seasoned mashed potatoes1 to which add two tablespoons finely chopped onion or chives2 over this1 place a thick layer of left-over roast beef cut in small pieces2 season with salt1 pepper1 onion juice1 one tablespoon ,worcestershire ,sauce1 moisten with ,brown ,sauce and cover with a layer of potato mixture1 ornament rim of dish with some of the mixture forced through a pastry bag and star tube4 ,brush over lightly with beaten egg4 ,bake in a hot oven until mixture is thoroughly heated and potato is delicately browned4 ,cecils with ,brown ,sauce #a cup left-over roast beef or finely chopped rare steak4 #b tablespoons fine bread crumbs4 #a tablespoon cream or melted butter4 #a tablespoon ,worcestershire ,sauce4 ,yolk one egg1 slightly beaten4 ,salt1 pepper and onion juice4 ,,process3 ,add seasonings to beef2 add bread crumbs1 cream or butter and beaten egg yolks2 shape in small balls the size of an ,english walnut1 roll in flour1 egg and crumbs1 and fry in deep hot fat1 drain on brown paper4 ,arrange in a pyramid on a hot platter and serve with ,brown or ,tomato ,sauce4 ,beef ,cutlets ,illustration3 ,beef ,cutlets ,chop the flank end of the porterhouse steak very fine1 first removing superfluous fat4 ,season meat with salt1 two or three drops ,tobasco ,sauce1 onion piece and ,worcestershire ,sauce to taste4 ,shape into cutlets about three-fourths of an inch thick2 dip in egg1 then in crumbs and fry in deep hot fat five minutes4 ,do not brown them too quickly4 ,dispose them around a mound of hot riced potato or well seasoned boiled rice4 ,beef-,steak ,pie ,cut left-over cold broiled steak or remnants of cold roast beef in one-half inch pieces4 ,cover with hot stock or water1 add one small onion and simmer slowly until meat is tender4 7,about one hour74 ,remove onion and thicken stock with flour diluted with cold water4 ,season highly with salt and pepper4 ,add potatoes cut in one inch cubes and previously parboil ten minutes in boiling salted water4 ,put into a buttered baking-dish and cool2 cover with a crust made of biscuit dough1 rolled one-fourth inch thick4 ,make three incisions in top of pie4 ,bake twenty-five minutes in a hot oven4 ,the top may be brushed over with the white of an egg diluted with two tablespoons milk five minutes before removing from oven4 ,creole ,croquettes ,chop the flank ends of the porter-house steak fine 7there should be one cup packed solidly74 ,add one-fourth cup uncooked rice1 season highly with salt1 pepper and a few grains of cayenne4 ,wrap one rounded tablespoon of this mixture in cabbage leaves which have been previously parboiled two minutes4 ,simmer one hour in ,tomato ,sauce1 basting three or four times4 ,cover closely while cooking4 ,corned ,beef au ,gratin #b cups cold left-over corned beef cut in small dice4 #b slices onion4 #a cup celery1 coarse stalks and leaves cut in pieces4 #d tablespoons butter4 #d tablespoons flour4 #b cups milk4 teaspoon paprika4 cup buttered crumbs4 ,,process3 ,scald milk with onions and celery4 ,melt butter in sauce-pan1 add flour and stir to a smooth paste4 ,strain celery and onion from milk2 add milk to butter1 and flour gradually while stirring constantly1 season with salt if necessary1 add paprika and bring to boiling point4 ,add corned beef2 mix well and turn into a buttered baking dish4 ,cover with buttered crumbs4 ,bake in hot oven until mixture is heated through and crumbs are browned4 ,corned ,beef ,hash #b cups cooked corned beef1 chopped moderately4 #b cups cold cooked potatoes1 chopped moderately4 ,salt1 pepper and clove garlic4 ,cream1 milk or stock4 #b tablespoons butter4 ,,process3 ,remove all gristle1 fat and stringy parts from meat4 ,chop with chopping knife in bowl4 ,mix well with chopped potatoes1 season highly with salt1 pepper1 and moisten with milk1 cream or stock4 ,melt butter in spider1 when hot turn in mixture and spread evenly4 ,place clove of garlic in centre2 let cook slowly until well-browned underneath1 remove garlic and fold as an omelet on to a hot serving platter4 ,serve with ,hollandaise ,sauce4 ,garlic may be omitted4 ,breaded ,tongue with ,tomato ,sauce ,cut the tip end of the cold boiled tongue in one-fourth inch slices1 sprinkle them with salt and pepper1 dip them in egg1 then in fine bread crumbs2 repeat1 saute them in butter and arrange them on a hot serving platter1 pour over ,tomato ,sauce4 ,casserole ,rice with ,veal ,butter a two-quart brick-shape mould1 line it with hot boiled rice to three-fourth inch thickness4 ,it would require one and one-half to two cups of rice boiled1 to line and cover the mold4 ,to one cup of cold1 cooked veal finely chopped and packed solidly1 add one egg1 slightly beaten1 two tablespoons cracker-meal and sufficient ,sauce ,veloute to moisten mixture4 ,season highly with salt1 pepper1 lemon-juice1 and one-half teaspoon parsley1 finely chopped4 ,pack meat mixture in centre of lined mold1 cover with rice1 place cover well-buttered on mold and steam thirty-five minutes4 ,unmold on hot serving platter1 sprinkle with paprika and pour around ,tomato or ,creole ,sauce4 ,veal ,croquettes4 #b cups cooked veal finely chopped4 teaspoon salt4 teaspoon pepper4 ,few grains cayenne4 ,few drops onion juice4 #a teaspoon finely chopped parsley4 ,yolk of one egg4 #a cup thick ,veloute ,sauce4 ,,process3 ,mix the ingredients in the order given2 moisten with sauce4 ,spread mixture on a plate to cool4 ,shape1 crumb and fry as other croquettes4 ,serve with ,creole ,sauce4 ,blanquette of ,veal ,cut cold roast veal in small strips4 7,there should be two cups74 ,prepare one and one-half cups of ,sauce ,veloute1 add meat1 bring to boiling point and serve in a potato or rice border1 sprinkle with finely chopped chives or parsley4 ,minced ,veal ,prepare same as ,minced ,lamb and serve on toast2 garnish with half a broiled tomato placed on each portion4 ,ragout of ,veal ,prepare a ,brown ,mushroom ,sauce1 omit the lemon juice and add one tablespoon ,worcestershire ,sauce1 a few drops onion juice and one-fourth teaspoon paprika4 ,re-heat thoroughly two cups cold roast veal1 cut in one inch cubes1 in sauce2 serve in a rice or hot mashed potato border4 ,if the latter is used1 pass the potato mixture through the pastry bag and star tube4 ,sprinkle border with paprika4 ,mutton with ,currant ,jelly ,sauce #b tablespoons butter4 #b tablespoons flour4 teaspoon salt4 teaspoon pepper4 #a cup ,brown ,stock4 #e tablespoons currant or wild plum jelly4 #b tablespoons sherry wine4 #h slices cold cooked mutton4 ,,process3 ,melt butter and brown richly in a sauce-pan1 add flour and continue browning1 add seasoning and stock slowly1 stirring constantly2 beat the jelly with a fork and add to sauce2 when melted add mutton1 simmer gently until mutton is heated thoroughly1 add wine4 ,dispose mutton on a platter and pour over sauce4 ,left-over gravy may be used instead of making ,brown ,sauce4 ,minced ,mutton on ,toast #b cups minced left-over mutton4 #f yolks hard boiled eggs4 teaspoon mustard4 teaspoon salt4 ,few grains cayenne4 #a tablespoon butter4 #a cup thin cream or milk4 #d tablespoons sherry wine4 ,,process3 ,rub the yolks through a sieve and add seasoning4 ,add mutton1 finely minced1 and cream4 ,melt butter in a sauce-pan1 add mixture and when thoroughly heated add wine4 ,serve on toast4 ,lamb may be used in place of mutton4 ,salmi of ,mutton ,cut cold roast mutton in thin uniform slices4 ,cook two tablespoons butter with one slice onion1 finely chopped1 five minutes4 ,add mutton1 sprinkle with salt1 pepper1 and pour over ,brown ,mushroom ,sauce1 to which add one tablespoon ,worcestershire ,sauce4 ,simmer until heated throughout4 ,arrange slices of meat over-lapping one another around a pyramid of fried potato balls2 pour around sauce2 garnish with toast tri-angles4 ,lamb1 veal1 duck or game may be served in this manner4 ,lamb ,croquettes #a cup cold cooked lamb finely chopped4 cup cold boiled potatoes finely chopped4 #b tablespoons butter4 #a slice onion finely chopped4 #d tablespoons flour4 #a cup stock4 #a teaspoon parsley finely chopped4 ,salt and pepper4 ,left-over peas4 ,,process3 ,cook onion in butter five minutes2 remove onion4 ,add flour and stir to a smooth paste1 add stock gradually1 stirring constantly2 add meat1 potato1 salt and pepper2 simmer gently until meat and potato is blended with sauce4 ,spread mixture on a plate to cool4 ,divide the mixture into equal parts 7this mixture will make about seven croquettes74 ,take up a portion of the mixture and make a depression in centre1 put in a teaspoon of left-over cream peas1 enclose peas carefully1 shape1 dip in crumbs1 eggs and crumbs again4 ,fry in deep hot fat4 ,drain on brown paper and serve with ,sauce ,bearnaise4 ,left-over ,roast ,pork ,croquettes ,prepare a thick ,white ,sauce and season it delicately with a very little sage4 ,add one and one-half cups of finely chopped cold roast pork4 ,season with salt1 pepper and a few drops onion juice4 ,add one-half teaspoon finely chopped parsley4 ,spread mixture on plate to cool4 ,shape2 roll in crumbs1 egg and crumbs1 and fry in deep hot fat4 ,arrange in a pyramid on hot serving platter1 surround with baked apples4 ,pass 8,sauce ,soubise40 ,left-,over ,poultry ,chicken ,croquettes #b cups cold cooked fowl chopped fine4 cup ,english walnut meats chopped moderately4 teaspoon salt4 teaspoon celery salt4 ,few grains cayenne4 ,slight grating nutmeg4 #a teaspoon lemon juice4 ,few drops onion juice4 #a teaspoon finely chopped parsley4 cup thick ,white ,sauce4 ,bread crumbs4 ,illustration3 ,chicken ,croquettes ,,process3 ,mix the ingredients in the order given2 after adding the sauce let mixture cool4 ,mold in cork shape croquettes1 roll in fine bread crumbs1 dip in egg 7diluted with cold water in the proportion of two tablespoons water to each egg slightly beaten71 then in crumbs again4 ,fry in deep hot fat4 ,drain on brown paper and serve with ,supreme ,sauce4 ,chicken and ,mushroom ,croquettes ,prepare mixture as for ,chicken ,croquettes ,no4 #a4 ,add one-half cup finely chopped mushrooms4 ,shape1 egg and crumb1 and fry as other croquettes4 ,serve with a ,brown ,mushroom ,sauce4 ,cream ,chicken with ,green ,peppers and ,mushrooms ,add to one and one-half cups of white ,bechamel ,sauce one and one-half cups of cold cooked chicken cut in one-third inch cubes1 one-half cup mushrooms and one green bell pepper1 previously cooked ten minutes1 the seeds removed and the pepper cut in shreds with the shears4 ,serve in croustades of bread4 ,scalloped ,chicken ,butter a baking dish well4 ,arrange alternate layers of cold1 cooked chicken or turkey cut in small thin slices and boiled rice or spaghetti4 ,pour over giblet1 ,white1 ,brown or ,tomato ,sauce4 ,cover with buttered crumbs1 garnish with toast-points and bake in the oven until mixture is thoroughly heated and crumbs are brown4 ,chicken ,chartreuse ,follow recipe for ,casserole of rice with ,veal1 using chicken instead of veal4 ,season chicken highly with salt1 pepper1 celery-salt1 onion juice and one teaspoon finely chopped parsley4 ,moisten mixture with ,cream ,sauce1 using half cup chicken stock and half cup hot thin cream4 ,unmold on hot platter and serve with ,cream ,sauce4 ,chicken ,timbales #b tablespoons butter4 cup stale bread crumbs4 cup milk4 #a cup finely minced cooked chicken4 tablespoon finely chopped parsley4 #b eggs4 ,few drops onion-juice4 ,salt and pepper4 ,,process3 ,melt butter in a sauce-pan1 add bread crumbs and milk1 cook five minutes4 ,add chicken1 parsley1 and eggs slightly beaten1 season with salt1 pepper and onion juice4 ,turn mixture into buttered timbale molds1 set molds in a pan of hot water and cover them with a buttered paper4 ,bake twenty minutes4 ,turn from molds on serving platter and serve with ,celery ,sauce4 ,chicken a la ,bechamel #a cups cold cooked chicken cut in one-third inch cubes4 #a cup ,sauce ,bechamel4 teaspoon celery salt4 teaspoon finely chopped parsley4 ,,process3 ,add parsley and celery salt to sauce2 add chicken and simmer gently until chicken is thoroughly heated4 ,omit the yolks of eggs when making the sauce for this purpose4 ,chicken ,souffle #b cups scalded milk4 #b tablespoons butter4 #b tablespoons flour4 teaspoon salt4 teaspoon celery salt4 teaspoon pepper4 cup fine soft bread crumbs4 #b cups left-over cooked fowl or chicken1 chopped very fine4 ,yolks of four eggs well beaten4 #b teaspoons finely chopped parsley4 ,whites four eggs beaten stiff and dry4 ,,process3 ,melt butter in sauce-pan1 add flour mixed with seasonings1 stir to a smooth paste2 add milk gradually1 beating constantly1 add bread crumbs and cook three minutes2 remove from range2 add chicken1 yolks of eggs and parsley1 cut and fold in the whites of eggs4 ,turn mixture into a well-buttered baking dish and bake thirty-five minutes in a moderate oven4 ,serve with ,cream1 ,bechamel or ,supreme ,sauce4 ,left-over turkey or veal may be used instead of chicken4 ,salmi of ,duck with ,green ,peas ,cut four slices of bacon crosswise in shreds1 with shears4 ,saute in spider1 add one tablespoon finely chopped onion2 when lightly browned add four and one-half tablespoons flour1 continue browning2 add slowly one and one-half cups brown stock1 add sprig of mint and let simmer five minutes2 then add one and one-half cups cold roast duck1 cut in small pieces1 and one-half cup left-over peas 7if there is a cup of peas add them71 let simmer gently until ingredients are heated through4 ,remove the mint and season with salt and pepper4 ,serve on toast4 ,chicken and ,oysters a la ,seville #d tablespoons butter4 #d tablespoons flour4 teaspoon salt4 teaspoon pepper4 #a cup hot milk4 teaspoon celery salt4 cup oyster liquor4 #b cups cold cooked chicken cut in one-half inch cubes4 #b cups oysters4 ,patty shells4 ,,process3 ,melt butter in a sauce-pan1 add flour and seasonings2 stir to a smooth past4 ,pour on slowly1 while stirring briskly1 hot milk and strained oyster liquor4 ,re-heat chicken in sauce4 ,plump oysters in their own liquor2 drain and add oysters to chicken4 ,serve in patty shells or croustades of bread4 ,mock ,terrapin #b cups cold cooked chicken cut in small cubes4 #a cup ,white ,sauce ,no4 #b4 #b hard-boiled eggs4 ,few grains nutmeg4 cup sherry wine4 ,salt1 pepper and a few grains cayenne4 ,,process3 ,add chicken to sauce1 rub the yolks of eggs through a sieve2 add to first mixture4 ,add whites of eggs finely chopped4 ,season with salt1 pepper and cayenne1 simmer four minutes and add sherry4 ,turn into deep dish1 garnish with triangles of toast or puff paste points4 ,left-,over ,chicken with ,poached ,eggs #b cups cold cooked chicken chopped moderately4 #b tablespoons butter4 #a slice carrot4 #a slice onion4 #a spray parsley4 #b tablespoons flour4 #a cup chicken stock or milk4 ,salt1 pepper and celery salt4 #e eggs4 cup buttered cracker crumbs4 ,,process3 ,melt butter in a sauce-pan1 add vegetables and cook five minutes1 add flour and stock or milk slowly1 stirring constantly4 ,strain sauce and add chicken and seasonings4 ,spread mixture on a buttered platter and sprinkle with cracker crumbs4 ,make five small nests in mixture and into each slip an egg2 cover eggs with cracker crumbs and bake in a moderate oven until eggs are cooked4 ,minced ,turkey with ,poached ,eggs ,to one cup of cold roast turkey1 chopped moderately1 add one-half cup of stuffing finely chopped4 ,moisten with a sauce made by melting two tablespoons butter in a sauce-pan1 brown well1 add two and one-half teaspoons flour1 continue browning4 ,add one cup of stock 7made by cooking skin and bones of a roast turkey71 season with salt1 pepper and onion juice4 ,re-heat turkey and stuffing in sauce4 ,serve on circles of toast with a poached egg placed in centre of each2 garnish with sprays of parsley4 ,left-,over ,fish ,a ,simple ,luncheon ,dish ,mix one cup of left-over flaked fish with three 8hard boiled0 eggs1 chopped fine1 and one-half teaspoon finely chopped parsley4 ,re-heat in one and one-half cups1 thin ,white ,sauce4 ,serve in a border of hot riced potato or steamed rice4 ,sprinkle all with paprika4 ,fish ,hash ,mix well two cups each of cold cooked fish1 flaked1 and cold boiled potatoes1 finely chopped4 ,season well with salt1 pepper and one teaspoon finely chopped parsley4 ,fry out salt pork cut in small dice4 7,there should be about four tablespoons fat47 ,remove scraps1 add fish and potatoes4 ,stir until mixture is well mixed with fat and thoroughly heated through4 ,cook until hash is well browned underneath2 fold as an omelet and turn on a hot platter4 ,serve with ,cream or ,tomato ,sauce4 ,garnish with parsley and slices of lemon4 ,fish ,cakes 7,made of ,remnants of any ,fresh ,fish7 ,press hot boiled potatoes through a ricer4 7,there should be two cups74 ,season with salt1 pepper1 two tablespoons butter and one egg beaten light4 ,beat mixture thoroughly and add an equal quantity left-over cooked fish1 flaked4 ,moisten slightly with ,cream ,sauce4 ,shape into round flat cakes4 ,saute in hot bacon fat4 ,drain cakes on brown paper1 first on one side1 then on the other2 a poached egg may be served on top of each cake4 ,garnish with crisp bacon and parsley4 ,left-over ,fish en ,casserole ,line a brick-shaped mold with well seasoned hot steamed rice1 to the depth of three-fourth inch4 ,fill centre with remnants of cold boiled or baked fish1 flaked1 and seasoned with salt1 pepper and slightly moistened with thin ,white ,sauce4 ,cover with rice1 place cover on mold and steam thirty-five minutes4 ,turn on a hot platter and serve with ,egg ,sauce4 ,sprinkle all with finely chopped parsley4 ,a granite brick-shape bread pan may be used as a substitute for covered mold1 covered with a buttered paper1 butter side next to rice2 tie the paper on with twine4 ,fish ,croquettes #b cups cold cooked fish4 cup thick ,white ,sauce4 teaspoon salt4 teaspoon pepper4 teaspoon finely chopped parsley4 #a teaspoon lemon juice4 ,,process3 ,flake fish with a silver fork4 ,add seasonings and sauce2 spread on plate to cool4 ,shape1 and roll in cracker crumbs1 egg and crumbs1 and fry in deep hot fat2 drain on brown paper4 ,serve with ,egg1 ,hollandaise1 or ,tartare ,sauce4 ,garnish with sliced lemon and parsley4 ,turban of ,fish #b cups cold baked or boiled fish4 #a cups scalded milk4 #a slice onion4 #a blade mace or a few grains nutmeg4 #a spray parsley4 #d tablespoons butter4 #d tablespoons flour4 teaspoon salt4 teaspoon pepper4 #a teaspoon lemon juice4 ,yolk two eggs4 cup cracker crumbs4 ,illustration3 ,turban of ,fish ,,process3 ,scald milk with onion1 mace and parsley4 ,melt butter in a sauce-pan1 add flour1 salt and pepper4 ,remove seasoning from milk1 add milk gradually1 stirring constantly4 ,remove sauce to back of range1 add yolk slightly beaten4 ,butter a baking dish2 add a layer of fish1 sprinkle with salt1 pepper and a few drops lemon juice4 ,cover with part of sauce1 continue until both fish and sauce are used1 shaping pyramid-like in centre4 ,cover with crumbs and bake twenty minutes in hot oven4 ,serve at once4 ,left-,over ,ham1 ,etc4 ,minced ,ham ,omelet #d eggs4 teaspoon salt4 ,few grains pepper4 #d tablespoons hot water4 #a tablespoons butter4 #b tablespoons finely minced ham4 #a cups thin ,white ,sauce4 ,,process3 ,beat the yolks thick and light1 add seasoning4 ,beat the whites stiff4 ,add hot water to yolks of eggs and heat again1 add minced ham2 cut and fold the whites into the first mixture until they are well blended4 ,heat the omelet pan1 have bottom and sides well buttered4 ,turn in the mixture and spread smoothly1 place on range with asbestos cover placed over flame2 let cook slowly1 turning the pan occasionally1 that omelet may brown evenly4 ,when omelet is 8puffed0 to top of pan and delicately browned on the bottom1 place pan in oven on middle grate to finish cooking on top4 ,the omelet is cooked1 if it is dry1 a straw color and will not cling to the finger when lightly pressed4 ,fold and turn on a hot serving platter1 surround with thin ,white ,sauce4 ,minced ,chicken1 ,turkey and ,veal may be used alone or in combination in place of ,ham4 ,ham with ,currant ,jelly ,melt one tablespoon butter in a sauce-pan2 add one-half cup currant jelly2 when jelly is melted add a few grains cayenne or one eighth teaspoon paprika2 add four tablespoons sherry wine1 and a cup and one-half cold cooked ham cut in thin small slices or strips1 simmer gently until ham is heated4 ,canapes--,mexican ,style cup cold cooked ham4 cup cold cooked chicken4 cup butter4 #a tablespoon pimentoes4 #a tablespoon ,chutney4 teaspoon curry powder4 ,salt and pepper4 ,few drops ,tobasco4 ,,process3 ,put ham1 chicken and pimentoes through the meat chopper2 then pound mixture thoroughly in a mortar or chopping bowl4 ,rub through a sieve and add seasonings4 ,spread on circles or tri-angles of bread fried and cooled1 decorate with the white of egg finely chopped1 the yolk passed through a sieve--first laying two thin strips of pimento crossing each at right angles4 ,fill two opposite spaces with the whites of eggs and two with the yolks4 ,garnish with sprays parsley4 ,scrambled ,eggs with ,minced ,ham and ,chicken #d eggs slightly beaten4 teaspoon salt4 teaspoon pepper4 #d tablespoons milk4 #a tablespoon finely minced ham4 #a tablespoon finely minced chicken4 #b tablespoons butter4 ,,process3 ,beat eggs slightly1 add seasoning and milk2 add chicken and ham well mixed4 ,melt butter in omelet pan2 pour in mixture and cook until of a creamy consistency2 stirring constantly and scraping mixture from bottom and sides of pan4 ,roll to one side of pan and turn on hot platter1 sprinkle with paprika4 ,garnish with parsley4 ,how to ,keep ,left-,over ,whites and ,yolks of ,eggs ,in recipes where only the whites of eggs are used1 8left-over0 yolks may be kept by beating them well1 then turn them into a jelly glass1 cover and place them in the refrigerator4 ,or1 as they are broken from the shells and are whole1 they may be slipped carefully into hot water1 just below the boiling point1 and allow to cook through4 ,then one may be served in each portion of clear soup4 ,they may also be pressed through the potato ricer as a garnish over the salad1 over ,creamed ,cod ,fish or ,creamed ,toast4 7,covering the yolks with cold water as a means of keeping them has not proven satisfactory74 ,if the yolks only are used the whites will keep several days if turned into a bowl or jelly glass1 covered1 and placed in the refrigerator4 ,left-,over ,cheese ,cheese ,omelet ,mix and sift two and one-half tablespoons of flour1 three-fourth teaspoon salt1 one-half teaspoon mustard and a few grains cayenne4 ,add two tablespoons grated ,american cream cheese2 add gradually one cup milk and three eggs beaten very light1 without separating4 ,melt one and one-half tablespoons butter in an omelet pan2 pour in mixture and as it cooks prick it with a fork and lift it to allow the uncooked parts to flow underneath2 when creamy over the top sprinkle with two tablespoons grated cheese1 seasoned with salt and cayenne1 roll and place on serving platter and sprinkle with grated cheese and paprika4 ,cheese ,souffle #b tablespoons butter4 #c tablespoons flour4 teaspoon salt4 teaspoon ground mustard4 ,few grains cayenne4 cup scalded milk4 #d tablespoons grated cheese4 ,yolks three eggs beaten very light4 ,whites three eggs beaten stiff4 ,,process3 ,melt butter in a sauce-pan1 add flour sifted with seasoning1 add milk gradually1 beating constantly2 add cheese when well-blended and cooked1 remove from range and add yolks of eggs2 then fold in the beaten whites4 ,pour mixture into a buttered baking dish and bake twenty minutes in a moderate oven4 ,serve immediately4 ,cheese ,balls #a cups grated cheese4 #a tablespoon flour4 teaspoon salt4 teaspoon mustard4 ,few grains cayenne4 ,whites three eggs beaten stiff4 ,cracker meal4 ,illustration3 ,cheese ,balls ,,process3 ,mix cheese1 flour and seasonings thoroughly4 ,cut and fold in whites of eggs4 ,shape into balls the size of a hickory nut1 rolling them in the hands lightly4 ,roll in cracker meal and fry in deep fat4 ,drain on brown paper and serve with the salad course4 ,cheese ,canapes ,spread triangular pieces of bread with ,french or ,german mustard2 sprinkle thickly with a layer of grated cheese seasoned with salt1 paprika and a few grains of cayenne4 ,place on a tin sheet and bake them until the cheese is melted and delicately brown4 ,cheese ,wafers ,sprinkle ,saratoga ,wafers1 ,zepherettes or ,saltines with a thick layer of grated cheese seasoned with salt1 paprika and a few grains of cayenne4 ,place them on a tin sheet and bake them in the oven until the cheese melts and browns delicately4 ,serve with salad or soup4 ,meat and ,fish ,sauces ,thin ,white ,sauce #b tablespoons butter4 #a tablespoons flour4 teaspoon salt4 ,few grains white pepper4 #a cup scalded milk4 ,,process3 ,melt butter in sauce-pan1 add flour mixed with seasonings2 stir to a smooth paste2 add hot milk slowly while stirring constantly1 bring to boiling point and beat until smooth and glossy1 using a ,gem egg whip4 ,do not allow sauce to cook after it has reached the boiling point4 ,white ,sauce ,no4 #b ,prepare the same as thin ,white ,sauce1 using two tablespoons flour1 increasing flour one-half tablespoon4 ,thick ,white ,sauce 7,basis of ,croquettes and ,cutlets47 #b tablespoons butter4 #e tablespoons flour4 #a cup scalded milk4 teaspoon salt4 ,few grains pepper4 ,,process3 ,prepare same as thin ,white ,sauce4 ,this sauce is very thick1 therefore1 great care must be taken that it does not scorch4 ,thick ,sauce ,veloute 7,used for ,croquettes and ,cutlets7 #b tablespoons butter4 #e tablespoons flour4 #a cup hot chicken stock4 ,salt and pepper4 ,,process3 ,prepare the same as thin ,white ,sauce1 being careful not to scorch while cooking4 ,brown ,mushroom ,sauce #a can button mushrooms4 #d tablespoons butter4 #d tablespoons flour4 #b cups brown stock4 tablespoon lemon juice4 #b tablespoons sherry wine4 ,,process3 ,melt the butter in a sauce-pan1 brown it richly2 add flour and continue browning1 stirring constantly4 ,add brown stock gradually1 continue stirring4 ,add lemon juice and sherry4 ,heat the mushrooms in their own liquor2 if they are the very small button mushrooms they may be used whole1 if larger mushrooms are used they may be cut in quarters4 ,drain from the hot liquor and add them to the sauce4 ,reserve one half cup of mushrooms from the can to use in croquette mixture4 ,veloute ,sauce #b tablespoons butter4 #b tablespoons flour4 #a cup chicken or white stock4 ,salt and pepper4 ,,process3 ,prepare same as thin ,white ,sauce4 ,creole ,sauce ,prepare a ,brown ,mushroom ,sauce4 ,melt two tablespoons butter in a sauce-pan1 add one green pepper1 finely chopped1 one small onion finely chopped and cook five minutes4 ,add two tomatoes cut in pieces or one cup of canned tomatoes1 and ten olives pared from the pit in one continuous curl4 ,cook three minutes4 ,add the ,brown ,sauce and bring to the boiling point4 ,add two tablespoons sherry wine4 ,do not strain the sauce4 ,serve with steaks1 chops and ,fillet of ,beef4 ,tomato ,sauce ,no4 #a can tomatoes or #b cups fresh stewed tomatoes4 #a slice onion4 #c tablespoons butter4 #c tablespoons flour4 teaspoon salt4 teaspoon pepper4 #c drops ,tobasco ,sauce4 ,,process3 ,cook tomatoes and slice of onion fifteen minutes1 rub through a strainer4 ,melt butter in a sauce-pan1 brown it richly1 add flour and when well browned add seasoning and tomato pulp4 ,a few grains of soda may be added if tomatoes are too acid4 ,stir until sauce is smooth and reaches the boiling point1 then pour over ,breaded ,tongue4 ,tomato ,sauce ,no4 #b4 #d tablespoons butter4 #e tablespoons flour4 #a slice onion4 #a small clove garlic4 #b slices carrot4 ,small piece bay leaf4 ,spring parsley4 ,spring thyme4 #a cup stewed and strained tomato pulp4 #a cup brown stock4 ,salt1 pepper4 ,few drops ,tobasco ,sauce4 ,,process3 ,brown the butter in a sauce-pan1 with onion1 carrot1 garlic1 bay leaf1 parsley and thyme4 ,remove seasonings4 ,add flour and continue browning1 stirring continually2 add tomatoes1 stock and seasonings4 ,heat to boiling point and strain4 ,egg ,sauce 7,drawn ,butter ,sauce47 #e tablespoons butter4 #c tablespoons flour4 #a cups boiling water4 teaspoon salt4 teaspoon pepper4 #c egg yolks1 slightly beaten4 ,,process3 ,press the butter in a circular piece2 divide it equally in two parts4 ,melt one part in a sauce-pan1 add flour mixed with salt and pepper1 stir to a smooth paste and add boiling water gradually1 while stirring constantly2 bring to boiling point1 remove from range and beat in remaining butter1 adding it in small bits1 while beating constantly4 ,add egg yolks1 continue beating4 ,do not allow sauce to boil after adding egg yolks4 ,supreme ,sauce cup butter4 cup flour4 #a cups chicken stock4 cup hot cream4 #b tablespoons mushroom liquor4 tablespoon lemon juice4 ,salt and pepper4 ,,process3 ,melt butter in a sauce-pan1 add flour and stir to a smooth paste1 let cook one minute 7without browning71 add gradually the hot chicken stock1 stirring briskly2 add the hot cream1 continue stirring4 ,reduce one-third cup mushroom liquor to two tablespoons by simmering slowly1 add reduced liquor to sauce1 add lemon juice and season to taste with salt and pepper4 ,lemon juice may be omitted and a few grains of nutmeg added4 ,whip sauce until smooth and glossy4 ,bechamel ,sauce #a cups highly seasoned chicken stock4 cup butter4 cup flour4 cup scalded thin cream4 teaspoon salt4 teaspoon pepper4 ,few grains nutmeg4 ,yolks three eggs4 ,,process3 ,mix butter in sauce-pan1 add flour mixed with seasonings1 stir to a smooth paste and let cook one minute1 then add hot stock1 stirring constantly1 add hot cream1 continue stirring4 ,beat yolks of eggs slightly1 dilute with some of the hot sauce4 ,combine mixture1 beat again1 but do not allow the sauce to boil after adding egg yolks4 ,omitting yolks of eggs make ,white ,bechamel ,sauce4 ,sauce ,saubise #b cups sliced onions4 #a small clove garlic4 #a cup ,veloute ,sauce4 cup hot cream4 teaspoon salt4 teaspoon pepper4 ,,process3 ,cover onions and garlic with boiling water2 boil five minutes1 drain and cover again with boiling salted water and let cook until tender1 rub through a pure strainer 7there should be one cup pulp74 ,bring sauce to boiling point1 add onion and hot cream2 add salt and pepper4 ,garlic may be omitted4 ,sauce ,bearnaise ,prepare a rule of ,hollandaise ,sauce1 using ,tarrigon vinegar instead of lemon juice and add one teaspoon each of finely chopped parsley1 capers and fresh tarrigon4 ,serve with lamb croquettes1 chops1 steaks1 broiled birds1 smelt and boiled salmon1 cod or haddock4 ,hollandaise ,sauce cup unsalted butter4 ,yolks two eggs4 tablespoon lemon juice4 teaspoon salt4 ,few grains cayenne4 cup hot water4 ,,process3 ,work the butter in the hands1 in a bowl of cold water1 until it is of a 8waxy0 consistency4 ,divide it into three pieces of equal size4 ,put one part in a sauce-pan with the yolks of eggs and lemon juice2 place saucepan in a larger pan containing hot water1 stir constantly with a ,gem egg whip until butter is blended with the yolks1 add the second piece of butter and as sauce thickens add the third piece4 ,at this point in the process the mixture should be the consistency of boiled custard4 ,add hot water and seasoning1 beating constantly4 ,the water in the larger sauce-pan should be kept just below the boiling point4 ,sauce ,tartare ,to one cup ,mayonnaise ,dressing add one finely chopped shallot1 two tablespoons each of finely chopped capers1 gerkins1 olives and one-half tablespoon finely chopped parsley1 one teaspoon fresh or one-half teaspoon powdered tarrigon4 ,onion juice may be used in place of the shallot4 ,bacon ,sauce ,melt five tablespoons strained left-over bacon fat in a sauce-pan2 add two tablespoons flour1 one-eighth teaspoon paprika and one-half teaspoon salt2 stir to a smooth paste4 ,add1 gradually1 one-fourth cup vinegar and two-thirds cup hot water1 beating constantly and let come to boiling point2 remove from range and add the yolks of two eggs lightly beaten4 ,do not allow sauce to boil after egg yolks are added4 ,chill and thin with cream4 ,serve with spinach1 dandelion1 endive1 corn and string bean salad4 ,left-,over ,potatoes and ,vegetables ,potato ,cakes ,beat two cups of left-over mashed potatoes with a very little hot milk to lighten them4 ,season with a few drops onion juice1 salt1 pepper1 one-half teaspoon parsley finely chopped1 and one-fourth cup grated cheese and a few grains cayenne4 ,shape in small round flat cakes1 dip in flour and saute in hot butter 7about two tablespoons71 brown on one side1 turn and brown on the other4 ,this mixture may be packed in a brick-shape mold1 then turned on a board and sliced1 dipped in flour and sauted in butter as the round cakes4 ,creamed ,potatoes ,cut cold boiled or baked potatoes in one-fourth inch cubes 7there should be two cups71 sprinkle with salt1 pepper1 and one half teaspoon finely chopped parsley2 add a few drops onion juice if desired4 ,re-heat in one and one-half cups thin ,white ,sauce4 ,this mixture may be turned into a buttered baking dish1 sprinkled with buttered crumbs1 and baked in a hot oven until mixture is heated through and crumbs are brown4 ,hash ,brown ,potatoes ,cut fat salt pork in small pieces1 fry it out and remove scraps 7there should be four tablespoons74 ,heat fat in an iron spider1 add two cups cold boiled potatoes finely chopped1 season well with salt and pepper4 ,toss potatoes until well mixed with fat1 cook four minutes1 tossing constantly2 then press to one side of the spider to form an omelet4 ,when well browned underneath turn on to a hot serving dish1 top side down4 ,this gives potatoes the appearance of a folded omelet4 ,lyonnaise ,potatoes ,cook one onion1 thinly sliced1 in three tablespoons butter until delicately browned4 ,remove onion and keep in a warm place4 ,add three cups cold boiled potatoes cut in slices1 sprinkle with salt1 pepper1 and stir until well mixed with butter4 ,press to one side of spider and let brown richly underneath1 then sprinkle onions over potatoes1 let heat thoroughly1 then turn on a hot serving platter top side down2 sprinkle with finely chopped parsley4 ,cooking the onion separately lessens the danger of burning the onion4 ,burr ,oak ,farm ,potatoes ,slice four medium size cold boiled potatoes4 ,put a layer in the bottom of a well buttered baking dish1 sprinkle with a little onion juice1 salt and pepper2 slice over potatoes1 8hard boiled0 eggs4 ,sprinkle eggs with salt and pepper4 ,repeat until eight eggs and potatoes have been used4 ,pour over two cups thin ,white ,sauce1 cover with buttered crumbs and place in oven until heated throughout and crumbs are brown4 ,potato ,croquettes #b cups hot riced potatoes4 #b tablespoons butter4 teaspoon salt4 teaspoon white pepper4 teaspoon celery salt4 ,few grains cayenne4 ,few drops onion juice4 ,yolk one egg4 #a teaspoon finely chopped parsley4 ,,process3 ,mix ingredients in the order given2 beat mixture thoroughly4 ,spread on plate to cool4 ,shape and dip in crumbs1 egg and crumbs again1 and fry in deep hot fat4 ,drain on brown paper4 ,arrange in a pyramid on a folded napkin1 garnish with parsley4 ,german ,fried ,potatoes ,slice cold boiled potatoes one-eighth an inch thick 7there should be two and one-half cups74 ,put four tablespoons 8fried out0 salt pork fat in an iron spider2 when hot1 add one sliced onion1 cook until onion is delicately browned2 remove onion and keep warm1 add potatoes1 season with salt and pepper1 mix thoroughly with fat1 shaking the spider occasionally when potatoes are browned1 add onion2 when thoroughly mixed and heated1 turn into hot dish and serve at once4 ,potatoes ,delmonico ,arrange creamed potatoes in layer1 in a buttered baking dish1 adding a sprinkle of grated cheese to each layer1 a slight sprinkle of salt and paprika or a few grains cayenne4 ,there should be plenty of ,cream ,sauce mixed with the potatoes4 ,cover with buttered crumbs and bake in a hot oven until mixture is heated throughout and crumbs are brown4 ,stuffed ,peppers #a medium size onion1 finely chopped4 #b tablespoons butter4 #d tablespoons mushrooms1 finely chopped4 #d tablespoons left-over ham1 finely chopped4 cup ,brown ,sauce4 #c tablespoons fine soft bread crumbs4 ,salt1 pepper1 few grains cayenne4 #f green bell peppers4 ,buttered cracker crumbs4 ,,process3 ,cook onion in butter four minutes1 add mushrooms and ham1 cook two minutes1 add ,brown ,sauce1 bread crumbs and seasoning4 ,cut a slice from the stem ends of peppers1 remove seed and white portions4 ,cover with boiling water1 parboil eight minutes4 ,drain4 ,fill peppers with cooked mixture1 cover with crumbs and bake in buttered ,gem cups in the oven ten minutes4 ,serve on rings of toast with ,brown ,sauce4 ,fried ,celery ,remove the outer stalks of celery1 cut in four inch pieces4 ,parboil eight minutes4 ,drain thoroughly1 dip in batter and fry in deep fat4 ,drain on brown paper and serve with ,tomato ,sauce4 ,,batter3 ,sift one-half cup bread flour with one-fourth teaspoon salt1 one-eighth teaspoon celery salt1 a few grains pepper1 add six tablespoons milk and one egg lightly beaten4 ,creamed ,celery ,with ,cheese ,wash1 scrape and cut the outer stalks of celery into three-fourth inch pieces2 cook in boiling salted water to cover until tender4 ,drain4 7,there should be two and one-half cups74 ,add one and one-half cups thin ,white ,sauce to which add one-fourth cup grated cheese and a few grains cayenne4 ,corn ,oysters ,grate the left-over boiled corn from the cob 7there should be one cup of pulp74 ,add one lightly beaten egg1 four and one-half tablespoons flour1 season well with salt1 pepper and one teaspoon sugar4 ,drop by spoonfuls on a hot well greased griddle and cook as griddle cakes4 ,they should be the size of ,new ,york ,counts4 ,stale ,bread and ,its ,uses ,bread and ,butter ,pudding ,fill a buttered baking dish with slices of bread from which the crusts are trimmed off1 spread each slice generously with butter and turn buttered side4 ,sprinkle between each layer freshly-grated cocoanut4 ,beat three eggs slightly1 add two-thirds cup sugar1 one-fourth teaspoonful salt and one quart scalded milk2 strain this mixture over bread1 add a slight grating of nutmeg over top of pudding1 let stand thirty minutes4 ,bake slowly one hour in a moderate oven4 ,brown the top richly and serve hot with ,creamy ,vanilla or ,hard ,sauce4 ,chocolate ,bread ,pudding #b cups stale bread crumbs4 #a quart scalded milk4 #b squares ,bakers chocolate4 cup sugar4 #c eggs4 teaspoon salt4 #a teaspoon vanilla4 cup blanched and shredded almonds4 ,,process3 ,soak bread crumbs in scalded milk thirty minutes2 melt chocolate over hot water1 add half the sugar and sufficient milk from the bread and milk mixture to pour readily2 add to bread with remaining sugar1 salt and vanilla1 add eggs1 slightly beaten1 and shredded nuts4 ,turn in a buttered pudding dish and bake slowly one hour in a moderate oven4 ,serve with ,hard or ,cream ,sauce4 ,german ,toast #d eggs4 teaspoon salt4 #b tablespoons sugar4 #a cup milk4 #h slices stale bread4 ,powdered sugar and few grains cinnamon4 ,,process3 ,cut bread in one-third inch slices1 remove the crusts4 ,beat eggs slightly1 add ingredients in the order given4 ,soak bread in mixture until soft4 ,cook on hot1 well-greased griddle1 brown on one side1 turn and brown on the other4 ,add more butter if necessary4 ,remove from griddle to serving dish1 sprinkle lightly with powdered sugar and a few grains cinnamon4 ,serve for breakfast or luncheon4 ,brown ,betty #a small1 stale1 bakers loaf4 cup butter4 #a quart1 sliced1 tart apples4 cup sugar4 teaspoon nutmeg4 ,grated rind lemon4 ,juice one lemon4 ,,process3 ,remove the crust from bread and cut in thick slices1 grate each slice by rubbing it through the croquette basket or colander4 ,melt butter in a sauce-pan1 add crumbs and toss lightly with a fork1 cover bottom of well-buttered baking dish with crumbs and cover with one half the apples1 sprinkle with half the sugar1 nutmeg1 lemon rind and juice mixed together2 repeat1 having layer crumbs on top4 ,bake forty-five minutes in a moderate oven1 cover with a buttered paper the first thirty minutes of cooking4 ,remove paper and brown richly4 ,apple ,bread ,pudding ,cover the bottom of a well-buttered baking dish to one-third its depth with ,apple ,sauce1 arrange stale bread spread generously with soft butter1 crusts removed and bread cut in small pieces and fit closely together over ,apple ,sauce4 ,sprinkle generously with sugar mixed with one-half teaspoon cinnamon2 dot over top with two tablespoons butter4 ,bake thirty-five minutes in a moderate oven4 ,serve with ,hard ,sauce or sugar and cream4 ,croustades of ,bread ,illustration3 ,croustades of ,bread ,shape stale bread cut in two and one-half inch slices into boxes1 using a biscuit cutter2 with a smaller cutter stamp out centre1 being careful not to cut through4 ,the wall of boxes should be one-third inch thick4 ,place boxes on a plate and baste them with egg diluted with cold milk1 using two tablespoons milk to each egg4 ,season egg with salt1 and when each box is well-soaked1 drain1 lift carefully with a spatula1 place in a croquette basket and fry in deep1 hot fat4 ,drain on brown paper and fill with creamed chicken1 sweetbreads1 mushrooms1 brains1 etc4 ,pudding ,sauces ,creamy ,sauce #b cups whipped cream4 ,confectioner's sugar4 ,brandy1 sherry wine and a few grains nutmeg or vanilla extract4 ,,process3 ,sweeten cream to taste 7will require about two-thirds cup sugar71 add flavoring desired1 constantly beating mixture very slowly with a wire whisk4 ,vanilla ,sauce cup sugar4 #a tablespoon cornstarch4 teaspoon salt4 #a cup boiling water4 #b tablespoons butter4 #a teaspoon vanilla4 ,,process3 ,sift together sugar1 cornstarch and salt4 ,add1 gradually1 boiling water1 beating continually2 cook six minutes4 ,remove from range and beat in butter1 adding it in small bits4 ,add vanilla1 beat thoroughly2 keep hot over hot water4 ,lemon and ,orange ,sauce are made same as foregoing1 using one teaspoon of lemon or orange extract in place of vanilla4 ,a few grains of nutmeg may be added to ,lemon ,sauce4 ,peach ,canapes ,saute circles of stale sponge cake in butter until delicately browned4 ,rub the left-over canned peaches drained from their liquor through a sieve1 sweeten with powdered sugar1 add a few drops lemon juice and a slight grating nutmeg4 ,pile peach pulp on circles of cake1 mask with whipped cream sweetened and flavored1 delicately1 with peach extract4 ,serve as dessert4 ,hard ,sauce cup butter4 #a cup ,confectioner's sugar4 teaspoon vanilla4 teaspoon lemon4 ,,process3 ,cream butter1 add sugar gradually1 while stirring constantly4 ,add extracts1 drop by drop1 while beating4 ,brandy may be used instead of extracts4 ,force mixture through a pastry bag and star tube on to a cold plate1 sprinkle with nutmeg4 ,coffee ,jelly #b tablespoons granulated gelatin4 cup cold water4 #a cup boiling water4 #f tablespoons sugar4 #b cups left-over coffee4 teaspoon vanilla4 ,illustration3 ,coffee ,jelly ,,process3 ,soak gelatin thirty minutes in cold water1 dissolve in boiling water1 strain through sieve1 add to sugar and coffee1 add vanilla4 ,turn into a ring mold and chill4 ,unmold on a cold glass platter and fill centre of mold with whipped cream1 sweetened and flavored1 delicately1 with vanilla4 ,candied ,orange ,peel ,save the left-over peel from four large thinned-skin oranges cut in quarters or halves4 ,cover with cold salted water1 let stand over night4 ,in the morning drain and rinse thoroughly4 ,put peel in a sauce-pan and cover with cold water1 bring to boiling point1 let boil five minutes1 pour off water and cover with fresh boiling water2 repeat three times4 ,then add boiling water and let cook until tender4 ,drain and remove the white portion1 using a teaspoon4 ,cut peel in narrow shreds1 using the shears4 ,prepare a syrup of two cups sugar and one-half cup water1 skim syrup if necessary1 and let cook until it spins a thread when dropped from the tip of a wooden spoon4 ,simmer shreds of orange peel in syrup until they have absorbed nearly all the syrup2 then boil rapidly1 stirring until each shread is well coated with sugar4 ,drain and coat with fine granulated sugar4 ,let dry in a warm oven4 ,then store in tin left over crystalized ginger or marshmallow boxes4 ,in ,conclusion--,let ,nothing ,be ,wasted ,that small piece of ham left from breakfast1 finely minced1 will doubtless make one tablespoonful1 when finely minced1 for your omelet4 99 99 99 99 99 ,the half-cup of creamed onions left from dinner1 if rubbed through a sieve1 added to thin white sauce and served with 8hard boiled0 eggs1 will furnish a delicious dish for luncheon or supper4 99 99 99 99 99 ,the small bits of jelly added to a berry pie will materially improve the richness of its juice1 or it may be added to the mince meat1 but should never be thrown away4 ,the tablespoonful of apple and other sauces left-over may be used in a similar way4 99 99 99 99 99 ,the leaves and roots of celery1 as well as the outer stocks1 may all be used either for making cream of celery soup or for flavoring the soup stock4 99 99 99 99 99 ,broken crackers that cannot be served on the table1 may be crushed moderately and used for stuffing1 or may be rolled fine and used for crumbing oysters1 scallops or fish1 croquettes1 etc4 99 99 99 99 99 ,there need be no waste of stale bread in the kitchen4 ,for stale bread can be used in an infinite variety of ways4 ,only the thin brown crust may be removed and this makes good food for the chickens4 ,smalls bits of bread should be dried in the warming oven1 covered with a piece of cheese cloth to protect it from dust1 then passed through the meat chopper and sifted4 ,the fine crumbs are used for crumbing purposes1 and the coarse crumbs for the top of ,au ,gratin dishes4 99 99 99 99 99 ,the onion from which a slice has been cut1 should be turned 8cut side0 down on a saucer1 and covered with a cup or small bowl1 and set aside in a cool place for future use4 99 99 99 99 99 ,when using garlic1 break off one section1 called 8a clove of garlic10 in cooking parlance4 ,the remainder of bulb will keep some time if kept dry4 99 99 99 99 99 ,the outer leaves of lettuce1 if not wilted and torn1 may be cut in shreds or ribbons and used to garnish salad or cold meat dishes4 99 99 99 99 99 ,stale cheese has many possibilities1 as shown in the chapter on 8,how to ,use ,stale ,cheese40 ,if kept in a cool place1 in a covered dish1 it may be grated and ready for future use4 99 99 99 99 99 ,the stale rye bread makes delicious stuffing1 and is also used for making puddings4 99 99 99 99 99 ,brown bread may be dried1 then crumbed and used in ice cream or bisque1 and will take the place of macaroons very palatably4 ,transcriber's ,note ,words may have multiple spelling variations or inconsistent hyphenation in the text4 ,obsolete and alternative spellings were left unchanged4 ,misspelled words were not corrected4 ,words and phrases in italics are surrounded by underscores1 like this4 ,final stops missing at the end of sentences and abbreviations were added4