The Myrtle Reed Cook Book - free ebook by Myrtle Reed

Read as playlist

The Myrtle Reed Cook Book

Myrtle Reed

1068 chapters

8 hour read

Read as playlist

Selected Chapters

1068 chapters

The Myrtle Reed Cook Book

The Myrtle Reed Cook Book

G. P. Putnam’s Sons New York London The Knickerbocker Press 1916 Copyright, 1905, 1906, 1911 by G. P. PUTNAM’S SONS Copyright, 1916 by G. P. PUTNAM’S SONS The Knickerbocker Press, New York Over One Million Copies Sold MYRTLE REED Miss Reed’s books are peculiarly adapted for dainty yet inexpensive gifts. They are printed in two colors, on deckle-edge paper, and beautifully bound in four distinct styles: each, cloth, $1.50 net; red leather, $2.00 net; antique calf, $2.50 net; lavender silk, $3.5

1 minute read

Read Chapter

EXPLANATION

EXPLANATION

T HE only excuse the author and publishers have to offer for the appearance of this book is that, so far as they know, there is no other like it. The Myrtle Reed Cook Book...

1 minute read

Read Chapter

THE PHILOSOPHY OF BREAKFAST

THE PHILOSOPHY OF BREAKFAST

The breakfast habit is of antique origin. Presumably the primeval man arose from troubled dreams, in the first gray light of dawn, and set forth upon devious forest trails, seeking that which he might devour, while the primeval woman still slumbered in her cave. Nowadays, it is the lady herself who rises while the day is yet young, slips into a kimono, and patters out into the kitchen to light the gas flame under the breakfast food. In this matter of breaking the fast, each house is law unto its

7 minute read

Read Chapter

HOW TO SET THE TABLE

HOW TO SET THE TABLE

Having said so much, we proceed, not to our mutton, as the French have it, but to our breakfast, in which the table plays no small nor unimportant part. There are rumors that the pretty and sensible fashion of doilies on the bare table is on the wane, but let us hope these are untrue, or, if not, that some of us may have the courage of our convictions and continue to adhere to a custom which has everything in its favor and nothing against it. In the absence of handsome top of oak or mahogany, th

12 minute read

Read Chapter

FOOT-NOTES

FOOT-NOTES

1. The author began with the intention of adapting the entire Rubaiyat to kitchen purposes, but thought better of it just in time to head off the Lyric Muse, who was coming at full gallop, with her trunk. 2. Those who do not like The Kitchen Rubaiyat will doubtless be glad there is no more of it. 3. Those who do like it can begin at the beginning and read it again. The rest of it would be about like this installment, anyway. P. S. If the demand is great enough, the rest of it may appear in anoth

3 minute read

Read Chapter

APPLES

APPLES

I. When served whole, apples should be carefully washed and rubbed to a high polish with a crash towel. Only perfect fruit should be served in this way, and green leaves in the fruit bowl are especially desirable. Fruit-knives are essential. II. Pare, quarter, and core good eating apples, removing all imperfections. Serve a few quarters on each plate, with or without sugar. A sprinkle of cinnamon or lemon-juice will improve fruit which has little flavor. A grating of nutmeg may also be used. III

7 minute read

Read Chapter

APRICOTS

APRICOTS

I. Wipe with a dry cloth and serve with fruit-knives. A green leaf on each plate is a dainty fruit doily. II. Canned. —Drain, rinse in cold water, arrange on plates, and let stand several hours before serving. Sugar or not, as desired. Save the syrup to flavor syrup for pancakes, or to use for puddings, fritters, etc. III. Dried. —Soak over night, cook very slowly in the water in which they were soaked, adding very little sugar. Serve with cereal, or separately. IV. Sauce. —Cook as above, and ru

30 minute read

Read Chapter

BANANAS

BANANAS

I. Serve in the skins with fruit-knives, one to each person. II. Skin and scrape and serve immediately. People who cannot ordinarily eat bananas usually find them harmless when the tough, stringy pulp is scraped off. III. Baked. —Bake without peeling, basting with hot water and melted butter occasionally. Let cool in the skins. IV. Baked. —Skin, scrape, and bake, basting with lemon-juice and melted butter. Sprinkle with sugar if desired. V. Au naturel. —Slice into saucers, sprinkle with lemon-ju

39 minute read

Read Chapter

BLACKBERRIES

BLACKBERRIES

Serve with powdered sugar, with or without cream. A tablespoonful of cracked ice in a saucer of berries is appreciated on a hot morning....

6 minute read

Read Chapter

BLUE PLUMS

BLUE PLUMS

See Green Gages ....

2 minute read

Read Chapter

CHERRIES

CHERRIES

I. Serve very cold, with the stems on. A dainty way is to lay the cherries upon a bed of cracked ice, and serve with powdered sugar in individual dishes. II. Pit the cherries, saving the juice, and serve in saucers with sugar and plenty of cracked ice. III. Iced. —Beat the white of an egg to a foam. Dip each cherry into it, then roll in powdered sugar, and set on a platter in the refrigerator. Must be prepared overnight. IV. Crusts. —Butter rounds of stale bread, spread with pitted cherries and

28 minute read

Read Chapter

CURRANTS

CURRANTS

Serve in cracked ice with plenty of sugar. These are also served iced, and on crusts. See Cherries III and IV ....

7 minute read

Read Chapter

FIGS

FIGS

May be served from the basket. This, of course, applies only to the more expensive varieties, which are clean. The ordinary dried fig of commerce must be washed many times, and is usually sweet enough without adding more sugar. II. Steamed. —Set a plate of figs in a steamer over boiling water until plump and soft, then set away to cool. III. Stewed. —Clean, soak, and cook slowly till tender in a little water. Skim out, drain, sweeten the syrup slightly, reduce one half, pour over the figs, and c

39 minute read

Read Chapter

GOOSEBERRIES

GOOSEBERRIES

These berries must be stewed in order to be acceptable. The fruit, after stewing, may be rubbed through a sieve fine enough to keep back the seeds, or it may be baked on crusts. See Cherries IV ....

10 minute read

Read Chapter

GRAPES

GRAPES

This luscious fruit is at its best when served fresh from the vines, with the bloom still on. Never wash a bunch of grapes if it can be avoided. Serve with grape scissors to cut the bunches apart. People who fear appendicitis may have the grapes squeezed from the skins and the seeds afterwards removed. They are very nice this way, with sugar and pounded ice....

17 minute read

Read Chapter

GRAPEFRUIT

GRAPEFRUIT

A good grapefruit will have dark spots, a skin which seems thin, will be firm to the touch, and heavy for its size. To serve, cut crosswise, and remove the white, bitter pulp which is in the core, and separate the sections. Fill the core with sugar and serve cold. A little rum or kirsch may be added just before serving, but, as George Ade said, “A good girl needs no help,” and it is equally true of a good grapefruit. If anybody knows why it is called grapefruit, please write to the author of thi

27 minute read

Read Chapter

GREEN GAGES

GREEN GAGES

Serve as they come, with the bloom on, or peel, pit, and serve with cracked ice and powdered sugar....

5 minute read

Read Chapter

HUCKLEBERRIES

HUCKLEBERRIES

Look the fruit over carefully. Nothing pleases a fly so much as to die and be mistaken for a huckleberry. Serve with cracked ice, with sugar or cream, or both....

8 minute read

Read Chapter

MUSKMELONS

MUSKMELONS

Keep on ice till the last moment. Cut crosswise, take out the seeds with a spoon, and put a cube of ice in each half. Green leaves on the plate are a dainty touch....

9 minute read

Read Chapter

ORANGES

ORANGES

Serve with fruit-knives, or in halves with spoons—either the orange-spoon which comes for that purpose, or a very heavy teaspoon. Another way is to remove the peel, except a strip an inch wide at the equator, cut at a division line and straighten out the peel, taking care not to break off the sections. Or, the fruit may be peeled, sliced, and served on plates with sugar....

18 minute read

Read Chapter

PEACHES

PEACHES

Wipe with a dry cloth and serve with fruit-knives. Or, if you think much of your breakfast napkins, peel and cut just before serving, as they discolor quickly. Serve with cracked ice, or with cream. Hard peaches may be baked, as apples are, and served cold with cream. Stewed peaches may be served on crusts....

14 minute read

Read Chapter

PEARS

PEARS

Serve as they come, with fruit-knives. Hard pears may be baked or stewed according to directions previously given....

5 minute read

Read Chapter

PINEAPPLE

PINEAPPLE

Peel, cut out the eyes, and shred from the core with a silver fork. Sprinkle with sugar and keep on ice some hours before serving. Pineapple is the only fruit known to have a distinct digestive value, and it works most readily on starches. It combines pleasantly with bananas....

13 minute read

Read Chapter

PRUNELLES

PRUNELLES

These are soaked, and boiled in the water in in which they are soaked, with the addition of a very little sugar. Dried apricots, blackberries, cherries, nectarines, and prunes are cooked in the same way. They may also be steamed and afterwards sprinkled with sugar....

12 minute read

Read Chapter

PRUNES

PRUNES

These are no longer despised since the price has gone up, and the more expensive kinds are well worth having. A bit of lemon-peel or spice may flavor the syrup acceptably, and they are especially healthful in combination with cereals, according to recipes previously given....

12 minute read

Read Chapter

QUINCES

QUINCES

Peel, stuff the cores with sugar, and bake according to directions given for apples. A little lemon may be used in the syrup for basting....

7 minute read

Read Chapter

RASPBERRIES AND STRAWBERRIES

RASPBERRIES AND STRAWBERRIES

These delicious berries should not be washed unless absolutely necessary, nor should they be insulted with sugar and cream. If very sour, strawberries may be dipped in powdered sugar. Large, fine ones are served with the stems and hulls on. Raspberries, if ripe, seldom need sugar. Cracked ice is a pleasing accompaniment....

14 minute read

Read Chapter

RHUBARB

RHUBARB

I. Peel, cut into inch-lengths, and stew with plenty of sugar. Serve cold. II. Cut, but do not peel, boil five minutes, then change the water and cook slowly with plenty of sugar till done. III. Baked. —Do not peel. Cut into inch-pieces, put into a buttered baking-dish or stone jar, sprinkle plentifully with sugar, and bake slowly. It will be a rich red in color. IV. Cook on crusts. See Cherries IV . V. Add a handful of seeded raisins to rhubarb cooked in any of the above ways when it is about h

31 minute read

Read Chapter

TANGERINES

TANGERINES

See Oranges ....

1 minute read

Read Chapter

WATERMELON

WATERMELON

Like muskmelon, watermelon must be very thoroughly chilled. Serve in slices from a platter or on individual plates, removing the rind before serving, if desired; or cut the melon in half, slice off the lower end so that it may stand firmly, and serve the pulp from the shell with a silver spoon. Ice pounded to snow is a pleasant addition to any fruit, when the thermometer is ninety-five or six in the shade. So many breakfast foods are upon the market that it would be impossible to enumerate all o

2 minute read

Read Chapter

BOILED BARLEY

BOILED BARLEY

Wash the barley in several waters, cover with cold water; bring to a boil, drain, cover with fresh boiling water, add a little salt, and cook slowly for four hours....

8 minute read

Read Chapter

BARLEY GRUEL

BARLEY GRUEL

Wash half a cupful of pearled barley in several waters; put it into a double boiler with eight cupfuls of water and half an inch of stick cinnamon. Boil for two hours, strain, sweeten, and add two wine glasses of port. Keep in a cool place and reheat when required. An invaluable breakfast cereal for a convalescent....

15 minute read

Read Chapter

STEAMED BARLEY

STEAMED BARLEY

Cooked one cupful of pearled barley in a double boiler four hours, with four cupfuls of water and a little salt. In the morning, add a cupful of boiling water or milk, stir occasionally, reheat thoroughly, and serve....

10 minute read

Read Chapter

BREWIS

BREWIS

Dry bread in the oven so slowly that it is a light brown in color. Crush into crumbs with the rolling-pin and sift through the frying-basket. Measure the milk, salt it slightly, and bring to a boil. Put in half as much of the dried crumbs. Boil five or ten minutes, season with butter, pepper, and salt, and serve at once with cream. It must be stirred all the time it is cooking. By omitting the butter, it may be served with sugar. Brown, rye, graham, or corn bread may be mixed with the white brea

36 minute read

Read Chapter

CORN-MEAL MUSH

CORN-MEAL MUSH

The best meal comes from the South. It is white, moist, and coarse, and is called “water ground.” It is a very different proposition from the dry, yellow powder sold in Northern groceries. For mush, use four times as much water as meal. Salt the water, and sprinkle in the meal very slowly when it is at a galloping boil. Boil an hour or more, stirring frequently. A better mush is made by using half milk and half water. Serve hot or cold with cream, or milk, and sugar. If wanted for frying, wet a

29 minute read

Read Chapter

CORN AND WHEAT PORRIDGE

CORN AND WHEAT PORRIDGE

Half a cupful of corn-meal and half a cupful of flour. Make into a batter with cold water and put into two cupfuls of boiling water. Stir often and cook half an hour or more, then add four cupfuls of boiling milk. Cook half an hour longer, stirring often. Serve hot or cold, with cream and sugar....

16 minute read

Read Chapter

CORN MUSH OR HASTY PUDDING

CORN MUSH OR HASTY PUDDING

One cupful of corn-meal and one cupful of cold water. Mix and stir into two cupfuls of salted boiling water. One half cupful of white flour may be mixed with the meal. When the mush becomes thick, place in a steamer and steam six hours. Rinse a pan with cold water, pour in the mush, smooth the top with hand or spoon wet in cold water, and let stand in a cold place twelve hours. This is used for frying. Other cereals may be used in the same way. The sliced mush should be dredged in flour and cook

34 minute read

Read Chapter

HULLED CORN

HULLED CORN

This can occasionally be found in city markets, and is a delicious cereal, eaten hot or cold with milk or cream or sugar....

6 minute read

Read Chapter

COLD CEREAL WITH FRUIT

COLD CEREAL WITH FRUIT

Pack left-over cereal into buttered custard cups, scoop out the inside, fill with any sort of stewed or fresh fruit cut fine and sweetened, cover the top with more cereal, and let stand some hours in a cold place. At serving time turn out and dust with powdered sugar. Cream may be used if it harmonizes with the fruit....

17 minute read

Read Chapter

FRIED CREAM

FRIED CREAM

Bring two cupfuls of milk to the boil, add two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and half a teaspoonful of salt. Take from the fire and add one egg, well beaten, then pour into a mould to cool. When cold, cut into slices, dredge with flour, and fry....

15 minute read

Read Chapter

FARINA

FARINA

Soak over night. In the morning add boiling salted water to cover, and cook half an hour, stirring constantly. Serve hot or cold with cream and sugar, or with sugar and fruit....

9 minute read

Read Chapter

APPLE FARINA

APPLE FARINA

Stir one half cupful of farina into one quart of boiling salted water. As soon as mush forms, stir in four tart apples, peeled, cored, and sliced, and cook until the apples are soft. If the apples lack flavor, a bit of orange- or lemon-peel, or any preferred spice may be added. Serve hot or cold with cream or sugar. This will mould well....

17 minute read

Read Chapter

FARINA BALLS

FARINA BALLS

Half a cupful of farina, two cupfuls of milk, half a teaspoonful of salt, a sprinkle of paprika, six drops of onion-juice, and the yolk of one egg. Cook the farina in the salted milk for half an hour in a double boiler. When it is stiff, add the egg and the seasoning. Reheat, pour into a dish, and let cool. When cold, make into small flat cakes, dip in egg, then in crumbs, and fry. These can be made ready for frying the day before....

23 minute read

Read Chapter

FAIRY FARINA

FAIRY FARINA

Mix three tablespoonfuls of farina with three quarters of a teaspoonful of salt and half a cupful of milk, taken from two cupfuls. Bring the rest of the milk to a boil with two cupfuls of water and stir in the farina mixture. Cook slowly half an hour, turn into individual moulds, and serve cold with sugar and cream....

16 minute read

Read Chapter

JELLIED FARINA

JELLIED FARINA

One cupful of farina, sprinkled into two and a half cupfuls of boiled salted milk. Stir till it thickens, then boil half an hour without stirring. Serve hot or cold with sugar and cream. This will mould nicely, and may be used with fruit....

12 minute read

Read Chapter

FARINA MUSH

FARINA MUSH

Boil one quart of salted milk, and, when boiling, add half a cupful of farina, stirring constantly. Add a lump of butter and serve with cream and sugar....

8 minute read

Read Chapter

FLUMMERY

FLUMMERY

One and a half cupfuls of pinhead oatmeal, a saltspoonful of salt, a tablespoonful of white sugar, two tablespoonfuls of orange-flower water. Cover the oatmeal with cold water and let it soak twenty-four hours, then drain off the water, cover again, and let steep twenty-four hours longer. Strain through a fine sieve, add the salt, and boil till as thick as mush, stirring constantly. Add the sugar and the orange-flower water, pour into saucers, and serve hot or cold with cream and sugar. This rec

24 minute read

Read Chapter

GRITS

GRITS

One cupful of well-washed grits is slowly added to two cupfuls of boiling water, and boiled one hour. Soaking over night is an advantage. If the porridge is too thick, it may be thinned with milk. Serve hot or cold with cream and sugar....

12 minute read

Read Chapter

FRIED GRITS

FRIED GRITS

Pack left-over grits into a wet mould. Turn out, slice, dredge in flour, and fry....

4 minute read

Read Chapter

OATMEAL GRUEL

OATMEAL GRUEL

Mix one tablespoonful of oatmeal in half a cupful of cold water, add three cupfuls of milk, or of water, or of milk and water, and a little salt. Cook half an hour in a double boiler, stirring often. Strain if desired, and serve hot or cold. May be flavored with a bit of lemon-peel, spice, or orange-flower water. For children and convalescents....

17 minute read

Read Chapter

OATMEAL GRUEL WITH EGG

OATMEAL GRUEL WITH EGG

One cupful of oatmeal and one teaspoonful of salt stirred into four cupfuls of boiling water. Boil one hour, strain, and pour on to two eggs well beaten. Reheat until it thickens, and serve with cream and sugar....

11 minute read

Read Chapter

WHEAT GRUEL

WHEAT GRUEL

Mix one teaspoonful of salt with half a cupful of flour, make into a paste with a little cold water and cook in a double boiler till smooth and thick. Thin with milk, if necessary. Strain and sweeten; serve either hot or cold. May be flavored with spice, lemon-peel, or wine....

14 minute read

Read Chapter

BOILED HOMINY

BOILED HOMINY

Stir one cupful of well-washed hominy into two quarts of boiling water. Cook one hour. Use half milk and half water if preferred....

6 minute read

Read Chapter

HOMINY BALLS

HOMINY BALLS

To a cupful of cold hominy add one tablespoonful of melted butter, stir well, add enough milk to rub the hominy to a paste, add a teaspoonful of sugar and one egg, unbeaten. Shape into small flat balls, dredge with flour, dip in beaten egg, then in crumbs, and fry. These may be prepared beforehand and kept in a cool place till ready to fry....

18 minute read

Read Chapter

FRIED HOMINY

FRIED HOMINY

Pack left-over hominy into a mould. When cold, slice, dredge with flour, and fry, or dip in egg and crumbs and fry....

6 minute read

Read Chapter

HOMINY WITH MILK

HOMINY WITH MILK

Soak hominy all night. In the morning cover with boiling salted water and boil until very tender. Drain off the water, cover with milk, boil up once more, and serve....

9 minute read

Read Chapter

STEAMED HOMINY

STEAMED HOMINY

Soak hominy over night in an equal measure of cold water. In the morning add twice as much boiling salted water and boil fifteen minutes, then put into a steamer and steam six hours....

9 minute read

Read Chapter

HOMINY PORRIDGE

HOMINY PORRIDGE

Soak a cupful of granulated hominy in four cupfuls of water over night. Add a teaspoonful of salt, one cupful of milk, and boil one hour in the morning....

8 minute read

Read Chapter

CRACKED WHEAT MUSH

CRACKED WHEAT MUSH

Butter a double boiler inside, put in four cupfuls of water and a little salt. When boiling add one cupful of cracked wheat which has been washed in several waters. Boil ten minutes, then simmer three hours. Serve with sugar and cream....

12 minute read

Read Chapter

GRAHAM FLOUR MUSH

GRAHAM FLOUR MUSH

Mix one cupful of graham flour with a teaspoonful of salt, and make it into a paste with cold water. Mix gradually with four cupfuls of boiling water. Boil half an hour, stirring constantly. Serve with cream and sugar....

11 minute read

Read Chapter

OATMEAL MUSH

OATMEAL MUSH

Mix one cupful of coarse oatmeal with a little salt, sprinkle into four cupfuls of boiling water. Boil fifteen minutes, stirring constantly, in the double boiler. Cover and cook slowly three hours longer....

9 minute read

Read Chapter

RYE MUSH

RYE MUSH

One quart of boiling water, one teaspoonful of salt, five heaping tablespoonfuls of rye meal. Sprinkle the meal into the boiling water, stirring constantly, add the salt, bring to the boil once more, cover, and cook slowly in the double boiler one hour and a half. Serve with sugar and cream....

14 minute read

Read Chapter

FRIED OATMEAL MUSH

FRIED OATMEAL MUSH

Wet a pan or mould in cold water and pack into it left-over oatmeal. Twelve hours later, turn out, cut into slices, dredge with flour and fry, serving with a simple syrup if desired. Any left-over cereal which does not contain fruit may be used in the same way....

14 minute read

Read Chapter

GRAHAM MUSH WITH APPLES

GRAHAM MUSH WITH APPLES

Slice peeled and cored tart apples into graham mush prepared according to the recipe previously given, as soon as it begins to boil....

7 minute read

Read Chapter

MUSH CAKES

MUSH CAKES

Season two cupfuls of left-over cereal with salt and pepper and a few drops of onion-juice. Shape into small flat cakes with floured hands and dredge with flour. Fry in ham or bacon fat and serve with those meats....

11 minute read

Read Chapter

MUSH BALLS

MUSH BALLS

Add a tablespoonful of melted butter and two unbeaten eggs to two cupfuls of hot corn-meal mush. Cool. Shape into small flat cakes, dredge with flour, and fry brown. These may be prepared the day before using....

10 minute read

Read Chapter

VELVET MUSH

VELVET MUSH

Melt two tablespoonfuls of butter in a double boiler, add two cupfuls of flour, and stir until it leaves the sides of the kettle; add five cupfuls of milk, stirring constantly and bringing to the boil at each cupful. Add a teaspoonful of salt, mix thoroughly, and serve with sugar and cream....

14 minute read

Read Chapter

COLD GRAHAM MUSH WITH FRUIT

COLD GRAHAM MUSH WITH FRUIT

Stir chopped dates or figs into graham mush made according to previous directions, turn into a mould, and cool. The next morning, slice, and serve with sugar and cream....

9 minute read

Read Chapter

STEAMED OATMEAL

STEAMED OATMEAL

Add a quart of cold water and a teaspoonful of salt to a cupful of oatmeal. Put in a steamer over a kettle of cold water, bring to the boil gradually, and steam two hours after it begins to cook....

11 minute read

Read Chapter

OATMEAL JELLY

OATMEAL JELLY

Soak one cupful of oatmeal over night in cold water to cover deeply. Add boiling salted water in the morning and boil several hours, adding more water as needed. Do not stir any more than necessary. When every grain is transparent and jelly-like, it is done. It is delicious served cold, with fruit and sugar, or with sugar and cream....

16 minute read

Read Chapter

CREAMED OATMEAL

CREAMED OATMEAL

Boil oatmeal for an hour and a half according to recipes previously given. Rub through a sieve, cover with hot milk, and cook very slowly half an hour longer. Serve with sugar and cream....

9 minute read

Read Chapter

OATMEAL BLANC MANGE

OATMEAL BLANC MANGE

Bring one quart of milk to the boil, add a teaspoonful of salt, and stir in one cupful of oatmeal. Boil forty-five minutes, then add two eggs well beaten just before removing from the fire. Serve hot or cold with cream and sugar. A bit of grated lemon- or orange-peel, wine, or spice may be added to the milk....

17 minute read

Read Chapter

LIGHT OATMEAL

LIGHT OATMEAL

Cook oatmeal twenty-five minutes according to directions previously given, then set the dish in a moderate oven for half an hour. The grains will swell....

7 minute read

Read Chapter

BAKED OATMEAL

BAKED OATMEAL

The day before using, stir two cupfuls of oatmeal into two quarts of boiling water, salted, and boil ten minutes. Turn into a buttered earthen dish, cover, and bake slowly two hours. In the morning set the dish into a pan of boiling water and put in the oven for forty-five minutes....

14 minute read

Read Chapter

MILK PORRIDGE

MILK PORRIDGE

One tablespoonful of flour rubbed smooth with half a cupful or more of water. Add a cupful of boiling milk, a little salt and spice, and cook ten minutes or more in the double boiler....

10 minute read

Read Chapter

RICE PORRIDGE

RICE PORRIDGE

One cupful of rice, washed in several waters, and one cupful of oatmeal. Cook one hour in plenty of boiling salted water, and add a heaping tablespoonful of butter before serving....

9 minute read

Read Chapter

WHEATLET PORRIDGE

WHEATLET PORRIDGE

One cupful of wheatlet, two cupfuls of boiling water, and one teaspoonful of salt. Cook slowly for an hour....

5 minute read

Read Chapter

CREAMED OAT PORRIDGE

CREAMED OAT PORRIDGE

Soak two cupfuls of oatmeal in four cupfuls of water over night. In the morning, strain and boil the water thirty minutes. Scald a pint and a half of rich milk, thicken with a tablespoonful of flour rubbed smooth in a little cold milk, add to the water, with a teaspoonful of butter and a half teaspoonful of salt. Boil up well and serve with cream and sugar....

19 minute read

Read Chapter

BOILED RICE (Hop Sing’s Recipe)

BOILED RICE (Hop Sing’s Recipe)

“Washee lice in cold water bellee muchee. Water boil all ready muchee quick. Water shakee lice—no burn. Boil till one lice all rub away in fingers. Put in pan all holee, pour over cold water bellee muchee, set in hot oven, make dry, eatee all up.”...

13 minute read

Read Chapter

BOILED RICE (American Recipe)

BOILED RICE (American Recipe)

Wash one cupful of rice in several waters. Sprinkle it, a little at a time, into eight quarts of slightly salted water at a galloping boil. Boil steadily for twenty minutes. Drain, toss carefully with a fork, and dry ten minutes in a hot oven....

13 minute read

Read Chapter

BOILED RICE WITH MILK

BOILED RICE WITH MILK

Cook as above until it has boiled ten minutes, then drain, cover with boiling milk, and cook slowly ten minutes longer in a covered double boiler. Uncover, and stand in a hot oven for a few minutes, stirring occasionally with a fork....

12 minute read

Read Chapter

RICE BALLS

RICE BALLS

One cupful of boiled rice, one half cupful of milk, one egg, one tablespoonful of sugar, a pinch of salt, and a slight grating of nutmeg or a sprinkle of cinnamon. Put the milk on to boil, add the rice and seasoning. When it boils, add the egg, cook till thick, take from the fire, and cool. Form in to small flat cakes, dip in egg and crumbs, and fry. These may be prepared beforehand....

20 minute read

Read Chapter

STEAMED RICE

STEAMED RICE

Wash a small cupful of rice and put into a double boiler with three cupfuls of milk and a pinch of salt. Cook until creamy, add a teaspoonful of butter and three tablespoonfuls of sugar. Fruit may be added....

11 minute read

Read Chapter

SAMP

SAMP

Cover the samp with boiling water, boil ten minutes, then drain, rinse in cold water, cover with fresh boiling water and a little salt. Cook slowly six hours, adding fresh boiling water as needed. Serve hot or cold with cream and sugar....

11 minute read

Read Chapter

CREAM TOAST

CREAM TOAST

Dip slices of toast in boiling water and set into the oven. Stir one heaping tablespoonful of corn-meal into four cupfuls of boiling salted milk, and add two tablespoonfuls of butter. When the milk thickens, stir in the whites of three eggs beaten to a stiff froth, boil up again, pour over the toast, keep in the oven five minutes longer and serve....

17 minute read

Read Chapter

MILK TOAST

MILK TOAST

Lay slices of toast in cereal bowls, spread with butter, sprinkle with salt and pepper, pour boiling milk over and serve immediately....

6 minute read

Read Chapter

SOFT TOAST

SOFT TOAST

Dip crisp slices of toast for a moment in boiling salted water, pour over melted butter, set in the oven a moment and serve with cream....

7 minute read

Read Chapter

CRUSHED WHEAT WITH RAISINS

CRUSHED WHEAT WITH RAISINS

Add a handful of stoned and cleaned raisins to crushed wheat mush made according to recipe previously given, and as soon as it begins to boil. Raisins are a healthful and agreeable addition to almost any cereal....

11 minute read

Read Chapter

COLD CRACKED WHEAT

COLD CRACKED WHEAT

Add half a teaspoonful of salt to three cupfuls of boiling water, stir in half a cupful of cracked wheat. Cook uncovered till the water has almost disappeared, then add three cupfuls of hot milk. Cover and cook until the wheat is soft, then uncover and cook until the wheat is almost dry. Stir carefully now and then while cooking. Turn into individual moulds to harden, and serve cold with sugar and cream. With very, very few exceptions, fish and meats other than salt are not suitable for breakfas

38 minute read

Read Chapter

BROILED BLOATERS

BROILED BLOATERS

Scrape and clean the fish, wipe dry and split, laying flat upon a buttered gridiron. Broil about six minutes, turning frequently. When brown, pour over melted butter. Serve with lemon quarters and parsley....

9 minute read

Read Chapter

YARMOUTH BLOATERS

YARMOUTH BLOATERS

See Potomac Herring ....

2 minute read

Read Chapter

CODFISH BALLS

CODFISH BALLS

Cut into inch pieces a heaping cupful of salt codfish. Remove the bones, skin, and put into an earthen dish. Pour boiling water on and keep hot two hours. Pour off the water, cool, and shred the fish with the fingers. Add a heaping cupful of hot mashed potatoes. Mix a teaspoonful of flour with a heaping tablespoonful of butter, add three tablespoonfuls of boiling water, and cook until thick. Season with salt and pepper, mix with the fish and potato, and with floured hands form into eight small f

28 minute read

Read Chapter

CODFISH BALLS—II

CODFISH BALLS—II

Two cupfuls of freshened and shredded fish, two cupfuls of sliced raw potatoes, one tablespoonful of butter, half a cupful of cream or milk, two eggs, and a sprinkle of white pepper. Put the potatoes in a pan, spread the fish on top, cover with cold water, and boil until the potatoes are done. Drain, mash together, then add the butter, pepper, milk, and beaten egg. Beat until very light. Shape into round balls the size of small apples, dredge in flour, and fry until brown in deep fat....

24 minute read

Read Chapter

CODFISH BALLS—III

CODFISH BALLS—III

Prepare as Codfish Balls II , but use twice as much potato as fish....

4 minute read

Read Chapter

CODFISH BALLS À LA BURNS

CODFISH BALLS À LA BURNS

Make codfish balls into flat cakes and just before serving, put a poached egg on each....

6 minute read

Read Chapter

PICKED-UP CODFISH

PICKED-UP CODFISH

Pour boiling water on a cupful of salt codfish which has been shredded and had the bones removed. When the water cools, pour it off and cover with fresh boiling water. Drain again when the second water cools. Blend a tablespoonful of butter with a tablespoonful of flour, add a cupful of milk, and cook, stirring constantly, until thick. Add the codfish and a teaspoonful of finely minced parsley. Serve on toast and garnish with hard-boiled egg cut in slices. Sprinkle with black pepper....

22 minute read

Read Chapter

CREAMED CODFISH

CREAMED CODFISH

Two cupfuls of shredded codfish, three cupfuls of milk, yolk of one egg, one tablespoonful of butter, two tablespoonfuls of flour, two quarts of water, pepper, and salt. Cover the fish with the water and set it over a slow fire. When it boils, drain it and cover with the milk. Bring to a boil again. Have the butter and flour rubbed smooth with a little cold milk and add to the boiling milk. Stir steadily till it thickens, then add the beaten yolk of the egg, and cook five minutes longer. Season

34 minute read

Read Chapter

CREAMED ROAST CODFISH

CREAMED ROAST CODFISH

Brush the salt from a whole salted cod with a stiff brush. Place in a baking-pan and put in a hot oven until brown and crisp. Take out, lay on a board, and pound with a potato-masher till thoroughly bruised and broken. Place in the baking-pan, cover with boiling water, and soak twenty minutes. Drain, place on a platter, dot with butter, and put back into the oven till the butter sizzles. Take from the oven, pour over a cupful of cream, garnish with parsley, and serve....

24 minute read

Read Chapter

CODFISH À LA MODE

CODFISH À LA MODE

Pick up a cupful of salt cod very fine, and freshen it. Mix with two cupfuls of mashed potato, two cupfuls of cream or milk, and two well-beaten eggs. Add half a cupful of melted butter and a little black pepper. Mix thoroughly, pile roughly in an earthen baking-dish or casserole, and bake twenty-five minutes in a hot oven. If it does not brown readily, brush the top with melted butter for the last five minutes of cooking....

21 minute read

Read Chapter

NEW ENGLAND SALT COD

NEW ENGLAND SALT COD

Cut the fish in squares and soak over night. In the morning drain and rinse, cover with fresh boiling water, and simmer till tender. Spread on a platter and put in the oven. Make a drawn-butter sauce of one tablespoonful of butter and two tablespoonfuls of flour cooked till the mixture leaves the pan. Add one cupful of cold water, and stir constantly till the sauce is thick and smooth and free from lumps. Pour over the cod and serve. Minced parsley, a squeeze of lemon-juice, or a hard-boiled egg

27 minute read

Read Chapter

BOILED SALTED COD WITH EGG SAUCE

BOILED SALTED COD WITH EGG SAUCE

Chop fine a pound of salted cod that has been freshened, boiled, and cooled. Mix a heaping teaspoonful of corn-meal with one cupful of milk, and stir over the fire until it thickens, then add one cupful of mashed potatoes, two heaping tablespoonfuls of butter, a teaspoonful of minced parsley, and two well-beaten eggs. Let it get very hot. Make the drawn-butter sauce with the egg in it, given in the recipe for New England Salt Cod , and serve with the sauce poured over....

24 minute read

Read Chapter

SALTED COD WITH BROWN BUTTER

SALTED COD WITH BROWN BUTTER

Freshen the fish for twenty-four hours. Place over the fire in cold water and bring slowly to a boil. Put a little butter and a few sprigs of parsley in a frying-pan. Skim out the fish and put on a platter in the oven. When the butter is brown, pour over the fish and serve with lemon-quarters and fresh parsley....

18 minute read

Read Chapter

CODFISH CUTLETS

CODFISH CUTLETS

Use the mixture for Codfish Balls II. Shape into cutlet form,—small tin moulds come for the purpose,—dip in egg and crumbs, and fry in deep fat. Stick a piece of macaroni in the small end of the cutlet, and garnish with a paper frill. Serve with lemon and parsley....

13 minute read

Read Chapter

BOILED SALT CODFISH

BOILED SALT CODFISH

Select a piece of cod that has been boned. Brush the salt from it with a stiff brush and broil under the gas flame until brown. Lay in a baking-pan and pour over boiling water to cover. Let stand ten minutes, drain, and repeat the process. Drain, put on a hot platter, pour over melted butter, sprinkle with pepper and minced parsley....

17 minute read

Read Chapter

FLAKED SALT CODFISH

FLAKED SALT CODFISH

Soak two pounds of fish over night. In the morning scrub it well, cover with slices of onion, pour boiling water over, and let it soak till the water is cool. Skim out, wipe, and broil. Put into a platter, break with a fork, and pour over a drawn-butter sauce seasoned with pepper, parsley, and lemon-juice. Keep in a hot oven five minutes before serving....

18 minute read

Read Chapter

CODFISH PUFF

CODFISH PUFF

Make the mixture for Codfish Balls II. Add the whites of two eggs beaten to a stiff froth, folding them in lightly. Butter a stoneware platter, spread the puff upon it, and bake in a hot oven till well puffed and browned. Or, cook in a buttered frying-pan till a brown crust has formed, then fold like an omelet....

16 minute read

Read Chapter

CREAMED COD WITH EGG SAUCE

CREAMED COD WITH EGG SAUCE

Freshen, boil, and drain, according to directions previously given. Arrange on a platter and cover with cream sauce, which has minced parsley and chopped hard-boiled eggs mixed with it....

9 minute read

Read Chapter

ESCALLOPED CODFISH

ESCALLOPED CODFISH

Make a Codfish Puff, sprinkle with grated cheese, and bake brown....

3 minute read

Read Chapter

FINNAN HADDIE À LA DELMONICO

FINNAN HADDIE À LA DELMONICO

Make a cream sauce, using two tablespoonfuls of butter and two of flour; cook till they bubble, add a pint of milk, and stir till thick and smooth. Add a pound of Finnan Haddie flaked, and the yolks of two eggs, well beaten, three hard-boiled eggs cut fine, and a tablespoonful of strong cheese, grated. Season with black pepper, heat thoroughly, and serve....

18 minute read

Read Chapter

FINNAN HADDIE À LA MARTIN

FINNAN HADDIE À LA MARTIN

Make the cream sauce, add the flaked Finnan Haddie, according to the recipe for Finnan Haddie à la Delmonico , add one half-cupful of shredded green peppers, let boil up once, and serve on toast....

11 minute read

Read Chapter

FINNAN HADDIE FISH BALLS

FINNAN HADDIE FISH BALLS

Prepare as Codfish Balls II ....

3 minute read

Read Chapter

BROILED FINNAN HADDIE

BROILED FINNAN HADDIE

Parboil, drain, wipe, then skin. Broil, pour over melted butter, sprinkle with pepper and minced parsley. Serve with lemon quarters....

6 minute read

Read Chapter

PICKED-UP FINNAN HADDIE

PICKED-UP FINNAN HADDIE

Cut the fish in convenient pieces for serving. Cover with boiling water, boil five minutes, drain, and rinse in fresh boiling water. Arrange on a platter, dot with butter, put in the oven, and when the butter sizzles, serve....

11 minute read

Read Chapter

CREAMED ROAST FINNAN HADDIE

CREAMED ROAST FINNAN HADDIE

See Creamed Roast Codfish ....

3 minute read

Read Chapter

BROILED FINNAN HADDIE—II

BROILED FINNAN HADDIE—II

Soak in cold water half an hour, and in boiling water ten minutes. Wipe dry, marinade in oil and lemon-juice, and broil as usual....

7 minute read

Read Chapter

BAKED SMOKED HADDOCK

BAKED SMOKED HADDOCK

Put the haddock into a baking-pan, cover with boiling water, drain, dot with butter, sprinkle with black pepper, and bake in a hot oven for ten minutes. Serve very hot....

9 minute read

Read Chapter

BROILED SMOKED HADDOCK

BROILED SMOKED HADDOCK

Rub with butter, dredge with flour, and broil over clear coals, or under a gas flame....

5 minute read

Read Chapter

FRIED SMOKED HADDOCK

FRIED SMOKED HADDOCK

Cover with olive oil and soak over night. Skim out and fry brown in the oil. Pepper well and serve at once with lemon quarters and a garnish of parsley....

9 minute read

Read Chapter

HERRING BALLS

HERRING BALLS

Partly boil bloaters or herrings, skin, add an equal bulk of mashed potatoes made from baked potatoes. Add a lump of butter and enough cream to soften it. Form into balls, dip in egg and crumbs, and fry in deep fat....

12 minute read

Read Chapter

POTOMAC HERRING

POTOMAC HERRING

Those having roe are preferable. Put into a frying-pan with boiling water to cover, boil five minutes, drain, add a lump of butter, and return to the fire. When it melts, and the fish is well covered with it, serve....

11 minute read

Read Chapter

KIPPERED HERRING

KIPPERED HERRING

See Potomac Herring ....

2 minute read

Read Chapter

BROILED SMOKED HERRING

BROILED SMOKED HERRING

Soak over night. Pour boiling water over it in the morning; when the water cools, plunge it into ice water for five minutes, wipe dry, and broil under a gas flame....

9 minute read

Read Chapter

BROILED SALT MACKEREL

BROILED SALT MACKEREL

Wash in several waters, remove the head and part of the tail. Scrape the thin black skin from the inside. Put the fish in a pan of cold water, skin side up, over night at least, and, if very salt, by four o’clock in the afternoon. In the morning wash in fresh cold water, wipe dry on a clean cloth, rub with melted butter, sprinkle with pepper, and broil carefully. It must be watched every moment, as it burns easily. When brown, serve on a hot platter, dot the fish with bits of butter, and garnish

28 minute read

Read Chapter

CREAMED SALT MACKEREL

CREAMED SALT MACKEREL

Freshen according to directions previously given. Put in cold water, bring to a boil, then drain. Pour over it half a cupful of cream. Roll a piece of butter the size of an egg in flour and add to the cream. Let boil up once and serve....

13 minute read

Read Chapter

BOILED SALT MACKEREL

BOILED SALT MACKEREL

Freshen according to directions previously given, rinse thoroughly. Tie in a cloth, put into a kettle of cold water, bring slowly to the boil, and cook half an hour. Remove the cloth, take out the backbone, and pour over melted butter and half a cupful of cream. Sprinkle with black pepper and garnish with parsley....

15 minute read

Read Chapter

BOILED SALT MACKEREL, CREAMED

BOILED SALT MACKEREL, CREAMED

Prepare as above. Heat a cupful of milk to the boil. Stir into it a teaspoonful of cornstarch made smooth with a little cold milk. When it thickens, add two tablespoonfuls of butter, and a little pepper, salt and minced parsley. Beat an egg very light, pour the sauce gradually over it, reheat for about a minute. Pour over the fish and garnish with slices of hard-boiled eggs....

19 minute read

Read Chapter

BAKED SALT MACKEREL

BAKED SALT MACKEREL

Freshen according to directions previously given. Put into a baking-pan and pour on boiling water to cover. When the water cools, drain. Cover the fish with dots of butter, pour over half a cupful of cream or milk, and bake till brown....

12 minute read

Read Chapter

FRIED SALT MACKEREL

FRIED SALT MACKEREL

Freshen according to directions previously given, soaking a full twenty-four hours and changing the water frequently. In the morning, drain, wipe dry, dredge with flour, and fry brown in butter. Garnish with lemon quarters and parsley....

10 minute read

Read Chapter

BOILED SALT MACKEREL—II

BOILED SALT MACKEREL—II

Freshen, and boil in water made very acid with lemon-juice. Serve with melted or drawn butter....

5 minute read

Read Chapter

BROILED SALT MACKEREL—II

BROILED SALT MACKEREL—II

Freshen, wipe dry, and soak for an hour in French dressing , made of three tablespoonfuls of olive oil, and one of lemon-juice or tarragon vinegar. Broil as usual....

9 minute read

Read Chapter

BROILED SALT SALMON

BROILED SALT SALMON

Soak the salmon twenty-four hours in cold water, changing the water frequently. Drain, wipe dry, rub with butter, and broil over a clear fire. Serve with melted butter. Garnish with lemon quarters and parsley....

9 minute read

Read Chapter

BROILED SMOKED SALMON

BROILED SMOKED SALMON

Rub with butter and broil with the flesh side nearest the fire. Serve on a hot platter with lemon quarters, melted butter, and parsley....

7 minute read

Read Chapter

BROILED KIPPERED SALMON

BROILED KIPPERED SALMON

Cut the salmon into strips, rub very lightly with butter, sprinkle with pepper, and broil as usual....

5 minute read

Read Chapter

FRIED KIPPERED SALMON

FRIED KIPPERED SALMON

See Fried Smoked Haddock ....

2 minute read

Read Chapter

BROILED SMOKED SALMON

BROILED SMOKED SALMON

Wash a piece of smoked salmon in three or four waters, parboil fifteen minutes. Skim out, wipe dry, rub with butter, and broil. Cover with melted butter, sprinkle with pepper and minced parsley, and garnish with lemon quarters....

11 minute read

Read Chapter

FRIED SMOKED SALMON

FRIED SMOKED SALMON

Wash and parboil the salmon, drain, wipe, dip in egg and crumbs, and fry. Serve with lemon quarters and parsley. Roughly speaking, the recipes for salt fish are interchangeable. A method of cooking recommended for one will be found equally good for some of the others. Salt fish left-overs may be used in hash, scrambles, omelets or ramekin dishes, or reheated, rubbed to a paste, and served on toast, with a poached egg on each slice....

21 minute read

Read Chapter

BEEF BALLS

BEEF BALLS

One cupful of cooked chopped beef, one cupful of cold mashed potatoes, half a cupful of milk, two tablespoonfuls of butter, and one egg. Put the milk and butter in the frying-pan; when it boils up, add the beef and potatoes. Season with salt and pepper, then add the egg, well beaten, and take from the fire. Let cool. When stiff, shape into small flat cakes, dip in egg and bread crumbs, and put in a cool place. Fry in hot fat for three minutes. These can be prepared beforehand....

24 minute read

Read Chapter

BEEF HASH WITHOUT POTATOES

BEEF HASH WITHOUT POTATOES

Mince the beef, season with grated onion, salt, and pepper. Reheat in the beef gravy, or in hot water, adding a little butter. Serve on toast. Shredded green pepper may be added....

9 minute read

Read Chapter

FRIZZLED BEEF

FRIZZLED BEEF

Have dried beef cut very thin. Cover with cold water to which a small pinch of soda has been added, and bring gradually to the boil. Drain, add a lump of butter, and cook till the edges of the beef curl. Serve on slices of buttered toast with poached or fried eggs laid over the beef....

15 minute read

Read Chapter

BEEF À LA NEWPORT

BEEF À LA NEWPORT

Prepare Creamed Dried Beef according to recipe elsewhere given, using the egg to thicken. Add half a cupful of stewed and strained tomatoes and a tablespoonful of grated cheese just before taking from the fire. Heat thoroughly and serve at once on toast....

13 minute read

Read Chapter

CORNED BEEF HASH

CORNED BEEF HASH

Equal parts of cooked corn beef and cold potatoes, cut fine, or use more potato than meat if desired. Season with grated onion, pepper and salt, and a little butter, and heat thoroughly. A green pepper, shredded, is an invaluable addition to corned beef hash....

12 minute read

Read Chapter

CORNED BEEF HASH À LA DELMONICO

CORNED BEEF HASH À LA DELMONICO

Prepare as above, using the green pepper. Spread the hot hash thickly on thin slices of buttered toast, slip a poached egg on to each piece, sprinkle with pepper, salt, and minced parsley....

10 minute read

Read Chapter

CREAMED DRIED BEEF

CREAMED DRIED BEEF

Prepare as directed for Frizzled Beef , having the beef cut into very small pieces. Make a cream sauce of one tablespoonful of butter, two tablespoonfuls of flour, and two cupfuls of milk. Season with salt and pepper, and when smooth and thick add the cooked beef. A well-beaten egg added just before taking from the fire is an improvement. Serve on toast....

18 minute read

Read Chapter

BACON AND EGGS

BACON AND EGGS

Have the bacon cut very thin. The colder it is, the better. Remove the rind and cook in a hot frying-pan until crisp. Skim out the bacon, break the eggs into the fat one at a time, and cook slowly, dipping the fat over the eggs occasionally with a spoon. Eggs must always be cooked at a moderate temperature. Serve on a hot platter, the eggs in the centre, the bacon for a garnish....

20 minute read

Read Chapter

BROILED BACON

BROILED BACON

Broil on a gridiron, turning constantly. It will cook in three minutes. Perfectly cooked bacon is clear and crisp....

5 minute read

Read Chapter

BREADED BACON

BREADED BACON

Dip slices of bacon in corn-meal and broil or fry. A Southern method....

4 minute read

Read Chapter

BACON AND MUSH

BACON AND MUSH

Cut slices of cold corn-meal mush, dredge in flour, and fry brown. Serve with a strip of fried or broiled bacon on each slice....

7 minute read

Read Chapter

BACON FRAISE

BACON FRAISE

Make a batter of four eggs, half a cupful of milk, and a teaspoonful of flour. Fry some thin slices of bacon till transparent. Dip them in the batter, spread on a stoneware platter, cover with the remaining batter, and put into a moderate oven till a golden brown....

13 minute read

Read Chapter

BACON À LA CRÊME

BACON À LA CRÊME

Fry thin slices of bacon as usual, place on a platter, and put into the oven to keep warm. Make a cream sauce, using the fat in the pan instead of butter. Pour over the bacon, sprinkle with minced parsley, and serve at once....

13 minute read

Read Chapter

CALF’S BRAINS

CALF’S BRAINS

Soak in cold water, parboil, remove pipes and membranes, throw into cold water, drain, wipe, and keep cool. They may be rubbed with melted butter and fried or broiled, or dipped in egg and crumbs and fried or broiled. Serve with a cream sauce or with a sauce of melted butter, lemon-juice, and minced parsley....

15 minute read

Read Chapter

CHICKEN HASH

CHICKEN HASH

Use cold cooked chicken and proceed according to directions previously given. Cold turkey or tongue makes delicious hash. A shredded green pepper will usually improve it. Any hash may be served on toast with a poached egg on each slice....

11 minute read

Read Chapter

FRIED HAM

FRIED HAM

Freshen a slice of ham a few moments in boiling water. Drain, wipe, and fry slowly. Eggs may be served with it. See Bacon and Eggs ....

8 minute read

Read Chapter

FRIZZLED HAM

FRIZZLED HAM

Prepare as above. When the ham is half done, sprinkle with flour and fry brown. When brown, add a tablespoonful of made mustard to the gravy, and boiling water enough to cover the ham. Simmer five minutes and serve on a hot platter....

12 minute read

Read Chapter

HAM AND POACHED EGGS

HAM AND POACHED EGGS

Prepare as directed above. Poach the eggs separately and serve on the slices of ham....

5 minute read

Read Chapter

BROILED HAM

BROILED HAM

Freshen in cold water, drain, wipe, and broil. May be breaded and broiled on a buttered gridiron....

5 minute read

Read Chapter

HAM BALLS

HAM BALLS

One cupful of cooked ham, finely chopped, one cupful of bread crumbs, two cupfuls of cooked potatoes, mashed fine, a heaping tablespoonful of butter, two eggs, and a dash of cayenne. Melt the butter and beat all together until very light. Shape into small flat cakes, dip in egg and crumbs, and fry brown. May be prepared beforehand....

15 minute read

Read Chapter

HAM TOAST

HAM TOAST

Half a cupful of cold cooked ham, finely minced, half a teaspoonful of anchovy paste, a bit of cayenne and pounded mace. Add half a cupful of milk and an egg, well beaten. Stir till thick, take from the fire, and spread thinly on dry buttered toast. A poached egg may be placed on each slice....

15 minute read

Read Chapter

HAM RÉCHAUFFÉ

HAM RÉCHAUFFÉ

Butter individual custard cups, fill three fourths full of minced ham reheated in a cream sauce, break an egg into each cup, sprinkle with crumbs, dot with butter, and bake till the egg is set. Tongue, chicken, turkey, or other meats may be used in this same way....

13 minute read

Read Chapter

HAM AND EGGS À L’AURORE

HAM AND EGGS À L’AURORE

Mince cooked ham and reheat in a cream sauce, to which the shredded whites of hard-boiled eggs have been added. Spread on buttered toast and sprinkle with the sifted yolks of the eggs, rubbed through a sieve....

11 minute read

Read Chapter

KIDNEY BACON ROLLS

KIDNEY BACON ROLLS

Season a cupful of bread crumbs with grated onion, salt and pepper, and minced parsley. Moisten with egg well beaten. Spread the crumb mixture over thin slices of bacon and wrap each slice of bacon around a small kidney. Fasten with toothpicks or skewers. Put in a baking-pan and bake in a hot oven until the bacon is crisp. Remove the skewers and serve on a hot plate, garnished with parsley....

19 minute read

Read Chapter

FRIED KIDNEYS

FRIED KIDNEYS

Cut in halves, skin, sprinkle with salt and red pepper, and fry one minute in a spider, with no additional fat. Serve with dry toast....

7 minute read

Read Chapter

KIDNEYS EN BROCHETTE

KIDNEYS EN BROCHETTE

Cut the kidneys into small squares after parboiling and skinning. String on small steel skewers with small squares of bacon alternating. Broil or fry or cook in the oven, dredging with flour or not, as preferred. If the bacon is not very fat, soak the kidneys in olive oil a few moments before stringing. Serve on the skewers....

16 minute read

Read Chapter

CRUMBED KIDNEYS

CRUMBED KIDNEYS

Parboil, drain, wipe, and split the kidneys, keeping them open with skewers. Season with pepper and salt, brush with oil, roll in crumbs, and broil, fry, or cook in a very hot oven. Make a sauce of melted butter, lemon-juice, and minced parsley, and pour over them if desired....

13 minute read

Read Chapter

DEVILLED KIDNEYS

DEVILLED KIDNEYS

Parboil, drain, wipe, and slice the kidneys. Make a marinade of three tablespoonfuls of olive-oil, one of vinegar,—tarragon vinegar or lemon-juice may be used,—a teaspoonful of mustard, salt, and red pepper. Dip the sliced kidneys in this dressing and broil. Minced parsley is a pleasant addition to the marinade. After dipping in the dressing, they may be rolled in crumbs and fried. Serve plain, or with a sauce of melted butter, lemon-juice, and minced parsley, or with the remaining marinade heat

23 minute read

Read Chapter

KIDNEY AND BACON

KIDNEY AND BACON

Parboil and slice mutton or lamb kidneys. Fry brown in bacon fat and serve on dry toast with the bacon....

6 minute read

Read Chapter

STEWED BEEF KIDNEY

STEWED BEEF KIDNEY

Parboil, drain, wipe, and cut into dice. Cook five minutes in boiling water, drain, add a small onion, grated, a pinch of sage, and a cup of water. Bring to the boil once more, add a pinch of salt, and two hard-boiled eggs, cut fine. Thicken with one tablespoonful of cornstarch, rubbed smooth in a little cold water. Serve on toast....

17 minute read

Read Chapter

KIDNEYS À LA TERRAPIN

KIDNEYS À LA TERRAPIN

Parboil, drain, wipe, and cut into dice. Reheat in cream sauce, to which hard-boiled eggs, cut fine, and minced parsley are added. Serve on toast....

7 minute read

Read Chapter

BROILED KIDNEYS—MAÎTRE D’HÔTEL

BROILED KIDNEYS—MAÎTRE D’HÔTEL

Use veal or lamb kidneys. Plunge for an instant into boiling water, skim out, and wipe dry. Split down the middle without cutting through, skin, and run a skewer through each to keep flat. Broil as usual. When brown, remove the skewers, lay on a hot platter, pour over melted butter, add a squeeze of lemon-juice, and sprinkle with chopped parsley. Kidneys and liver must be cooked very quickly, as long cooking makes them tough....

20 minute read

Read Chapter

MINCED LAMB WITH POACHED EGGS

MINCED LAMB WITH POACHED EGGS

Chop cold roast lamb very fine. Season with salt, pepper, and a bit of mint. Reheat in the gravy, or in water, adding a little butter, or in a cream sauce. Spread thinly on thin slices of dry buttered toast, slip a poached egg on each slice, and serve at once, sprinkled with pepper and minced parsley....

17 minute read

Read Chapter

BROILED LAMB’S LIVER

BROILED LAMB’S LIVER

Cut the liver in thin slices, cover with olive oil, and soak half an hour. Drain, season with salt and pepper, dip in crumbs, and broil. Finish as for Broiled Kidneys ....

9 minute read

Read Chapter

CALF’S LIVER AND BACON

CALF’S LIVER AND BACON

Cook the bacon first, skim out, and put the slices of liver, dredged with flour and seasoned with salt, into the hot fat. Cook very quickly....

8 minute read

Read Chapter

LIVER À LA CRÊME

LIVER À LA CRÊME

Parboil calf’s liver, drain, wipe, and cut into dice or chop coarsely. Reheat in a cream sauce, seasoning with salt and pepper. Minced parsley, lemon-juice, or finely cut capers may be added to the sauce. Serve on toast. Cold cooked liver may be used in this way....

13 minute read

Read Chapter

LIVER HASH

LIVER HASH

Equal parts of cold cooked liver and cold potatoes, cut fine. Reheat in a frying-pan, adding butter and boiling water as necessary. Almost any cold cooked meat may be used in this way....

9 minute read

Read Chapter

BAKED HASH

BAKED HASH

Butter a shallow baking-dish, pile in the hash loosely, smooth the top, dot with butter, and bake until brown and crisp. Turn out on a platter or serve in the dish, a fresh napkin or a paper frill being arranged around the dish....

12 minute read

Read Chapter

LIVER BOULETTES

LIVER BOULETTES

Chop cold cooked liver fine. Reheat in a very thick cream sauce, well seasoned. Cool, shape into small flat cakes, dip in egg and crumbs, and fry brown....

8 minute read

Read Chapter

LIVER AND BACON BALLS

LIVER AND BACON BALLS

Cold cooked liver cut fine and half as much cooked bacon, chopped. Shape into small flat cakes, using a raw egg to bind if necessary. Dip in egg and crumbs and fry brown....

10 minute read

Read Chapter

MEAT AND RICE BALLS

MEAT AND RICE BALLS

One cupful of cold cooked rice, one cupful of finely chopped cooked meat,—any kind, or several kinds,—a pinch of salt, a dash of pepper, two tablespoonfuls of butter, half a cupful of milk, and one egg. Put the milk on to boil, add the rice, meat, and seasoning. When it boils, add the egg, well beaten, and stir one minute. Take from the fire, cool, form into small flat cakes, dip in egg and crumbs, and fry brown. May be prepared the day before using....

24 minute read

Read Chapter

FRIED SALT PORK

FRIED SALT PORK

Cut in thin slices, freshen in cold water gradually brought to the boil. Drain, wipe, trim off the rind, roll in flour, and fry. When brown, put on a hot platter and make a cream sauce, using the fat in the pan. Fried salt pork with cream sauce poured over it is a venerable New England dish of some three centuries’ standing....

17 minute read

Read Chapter

PHILADELPHIA SCRAPPLE

PHILADELPHIA SCRAPPLE

Use the head, heart, and feet of fresh pork. Boil until the flesh slips from the bone. Cool, take out the bones and gristle, and chop the meat fine. Set aside the water in which the meat was cooked, and when cold take the cake of fat from the surface. Bring the liquor to the boil once more, add the chopped meat, and when at a galloping boil, sprinkle in, slowly, enough corn-meal to make a thick mush. Cook slowly for an hour or more. Pour into a pan wet with cold water and let stand in a cold pla

30 minute read

Read Chapter

SAUSAGE

SAUSAGE

Prick the skins with a needle or fork to prevent bursting. Cover with boiling water, parboil five minutes, drain, wipe, and fry as usual. The sausage meat is made into small flat cakes, dredged with flour and fried. Bread crumbs may be used in making the sausage cakes if desired. If the cakes do not hold together readily, add a little beaten egg....

17 minute read

Read Chapter

BAKED SAUSAGE

BAKED SAUSAGE

Prick the sausages and lay each one on a strip of buttered bread its own length and width. Arrange in a baking-pan and bake in a very hot oven till the sausages are brown and the bread crisp....

10 minute read

Read Chapter

SAUSAGES BAKED IN POTATOES

SAUSAGES BAKED IN POTATOES

Prick medium-sized sausages and brown quickly in a spider. Take out and keep warm. Core large potatoes, draw the sausages through the cores, and bake. A pleasant surprise for the person peeling the potato....

10 minute read

Read Chapter

BROILED SWEETBREADS

BROILED SWEETBREADS

Parboil, in slightly acidulated water, for five minutes, then throw into cold water. Remove pipes and fibres and let cool—the colder the better. Split, rub with melted butter, season with pepper and salt, and broil or fry. They may also be dipped in egg and crumbs and fried or broiled. Serve on a hot platter. A sauce of melted butter, lemon-juice, and minced parsley is a pleasing accompaniment....

18 minute read

Read Chapter

FRIED TRIPE

FRIED TRIPE

Tripe as it comes from the market is already prepared. Wash thoroughly, boil until tender, drain, and cool. Cut into strips, season with salt and pepper, dip in egg and crumbs, and fry in butter or drippings until brown. It may be prepared for frying the day before and kept in a cool place. Breaded tripe may also be broiled on a buttered gridiron....

17 minute read

Read Chapter

FRICASSEED TRIPE

FRICASSEED TRIPE

Cut a pound of tripe in narrow strips, add a cupful of water, a piece of butter the size of an egg, and a tablespoonful of flour, rubbed smooth in a little cold water. Season with salt and simmer thirty minutes. Serve very hot, on toast if desired....

13 minute read

Read Chapter

TRIPE À LA LYONNAISE

TRIPE À LA LYONNAISE

One pound of cooked tripe cut into inch squares, two tablespoonfuls of butter, one tablespoonful of chopped onion, one tablespoonful of vinegar, salt and pepper to taste. Put the butter and onion in a frying-pan. When the onion turns yellow, add the tripe and seasoning, boil up once more, and serve immediately, on toast....

15 minute read

Read Chapter

TRIPE À LA POULETTE

TRIPE À LA POULETTE

Fry a chopped onion in three tablespoonfuls of butter. When brown, add a pound of tripe, cut into dice, season with salt and paprika, and fry until the mixture is partially dry. Add a heaping tablespoonful of flour, and when the butter has absorbed it, add slowly two cupfuls of stock or milk and a slight grating of nutmeg. Simmer till the tripe is tender. Beat together one tablespoonful of melted butter and one tablespoonful of lemon-juice, stir into the well-beaten yolks of two eggs, take the t

27 minute read

Read Chapter

MINCED VEAL AND EGGS

MINCED VEAL AND EGGS

Chop cold cooked veal very fine. Add hard-boiled eggs cut fine, one to each two cupfuls of meat. Reheat in hot water, adding melted butter, or in a cream sauce. A bit of green pepper, parsley, grated onion, pimento, or capers finely cut may be used for flavoring. Other meats may be prepared in the same way. Certain things are well suited to replace meat at the breakfast table. It is a good idea to bar out the potato, unless in hash, for the simple reason that the humble vegetable appears at dinn

38 minute read

Read Chapter

FRIED EGGPLANT

FRIED EGGPLANT

Slice the eggplant in slices one third of an inch thick, pare, put into a deep dish, and cover with cold water well salted. Soak one hour. Drain, wipe, dip in egg and crumbs, and fry brown....

10 minute read

Read Chapter

BROILED MUSHROOMS

BROILED MUSHROOMS

Choose large, firm mushrooms. Remove the stems, peel, wash, and wipe dry. Rub with melted butter and broil. Serve with a sauce made of melted butter, lemon-juice, and minced parsley....

8 minute read

Read Chapter

FRIED MUSHROOMS

FRIED MUSHROOMS

Prepare as above, dip in egg and crumbs, and fry in deep fat. Or sauté in butter in the frying-pan. Breaded mushrooms may be broiled if dipped in melted butter or oil before broiling....

9 minute read

Read Chapter

BAKED MUSHROOMS

BAKED MUSHROOMS

Prepare as above. Place in a shallow earthen baking-dish, hollow side up, sprinkle with salt and pepper, and place a small piece of butter on each. Baste with melted butter and a few drops of lemon-juice. Serve very hot, on buttered toast....

11 minute read

Read Chapter

GRILLED MUSHROOMS

GRILLED MUSHROOMS

Cut off the stalks, peel, and score lightly the under side of large, firm, fresh mushrooms. Sprinkle with pepper and salt and soak a few moments in oil. Drain and broil. Serve with lemon quarters and garnish with parsley....

11 minute read

Read Chapter

FRENCH TOAST

FRENCH TOAST

Make a batter of two eggs, well beaten, a cupful of milk, a tablespoonful of melted butter, and spice or grated lemon- or orange-peel to flavor. Dip the trimmed slices of bread in this batter and fry brown in butter....

11 minute read

Read Chapter

CORN OYSTERS

CORN OYSTERS

Two cupfuls of green corn, grated, half a cupful of milk, one cupful of sifted flour, two eggs, a teaspoonful of salt and one tablespoonful each of butter and lard. Beat the yolks of the eggs, add the milk, then the flour and salt. Beat to a smooth batter, add the corn, then beat again, adding the well beaten whites of the eggs last. Put the lard and butter into a frying-pan, and when very hot put in the batter by small spoonfuls. Brown on one side, then turn. If the batter is too thick, add a l

2 minute read

Read Chapter

POACHED EGGS

POACHED EGGS

Use a skillet, or muffin-rings placed in a pan of water, not too deep. The water should barely cover the eggs. Bring the water to the boiling point, drop in the eggs carefully, one at a time, and remove from the fire immediately. Cover the pan and let stand until cooked. A teaspoonful of lemon-juice or vinegar in the water will keep the whites firm and preserve the shape of the eggs. Poached eggs are usually served on thin slices of buttered toast. Take up with a skimmer and let drain thoroughly

39 minute read

Read Chapter

SCRAMBLED EGGS

SCRAMBLED EGGS

Put two heaping tablespoonfuls of butter into a frying-pan. When it sizzles, break into it quickly six fresh eggs and mix thoroughly with a silver spoon for two minutes without stopping. Season with salt and pepper and a slight grating of nutmeg if desired. Scrambled eggs should be thick and creamy....

14 minute read

Read Chapter

SCRAMBLED EGGS—II

SCRAMBLED EGGS—II

Beat the eggs thoroughly, add one teaspoonful of cold water or milk for each egg and beat again. Cook as above....

6 minute read

Read Chapter

SCRAMBLED EGGS WITH ASPARAGUS TIPS

SCRAMBLED EGGS WITH ASPARAGUS TIPS

Have one cupful of cold cooked asparagus tips ready. In boiling asparagus its color will keep better if the smallest possible pinch of baking soda be added to the water. It should be cooked quickly in an uncovered saucepan. Prepare the eggs as for Scrambled Eggs—II , and when they begin to thicken, put in the asparagus tips and stir until the eggs are done. One half cupful of the asparagus tips to each three eggs is about the right proportion, but more may be added if desired. In making scramble

29 minute read

Read Chapter

SCRAMBLED EGGS WITH DRIED BEEF

SCRAMBLED EGGS WITH DRIED BEEF

One cupful of minced dried beef, which has been soaked in boiling water for five minutes. Put it into melted butter, stir till the butter sizzles, then pour over six or seven-well-beaten eggs. Stir till the eggs are smooth and creamy. Serve at once. Any scramble may be served on toast if desired....

15 minute read

Read Chapter

FRIED EGGS

FRIED EGGS

Three tablespoonfuls of butter in the frying-pan. When it sizzles, slip in the broken eggs carefully, one at a time. Tip the pan and baste with the melted butter while cooking. If wanted crisp on both sides, turn the eggs over when the under side is done. Wet in cold water the saucer on which an egg is broken and the egg will not stick to it, but will slip easily into the pan. Olive oil may be used instead of butter, but the pan must be covered during the cooking, as the oil spatters....

26 minute read

Read Chapter

FRIED EGGS AU BEURRE NOIR

FRIED EGGS AU BEURRE NOIR

Fry eggs as above, using butter or oil. When done, skim out, add more butter or oil to that in the pan, season with salt, pepper, vinegar, or lemon-juice, and let brown. When the butter is brown pour it over the fried eggs and serve....

13 minute read

Read Chapter

EGGS À LA CRÊME

EGGS À LA CRÊME

Make a cream sauce, using one tablespoonful of butter, two of flour, two cupfuls of milk, and pepper and salt to season. When the sauce is thick and creamy, add hard-boiled eggs coarsely chopped, and serve at once on toast. Sprinkle with chopped parsley....

13 minute read

Read Chapter

EGGS À LA TRIPE

EGGS À LA TRIPE

Fry two sliced onions in butter, but do not brown. Stir in one cupful of milk or cream and enough flour to thicken, rubbed smooth in a little of the cream or milk. Season with salt, white pepper, and a bit of grated nutmeg. Stir till thick, then add eight hard-boiled eggs, sliced crosswise. Heat thoroughly and serve....

16 minute read

Read Chapter

EGGS AU MIROIR

EGGS AU MIROIR

Butter a stone platter that will stand the heat of the oven. Break into it carefully enough fresh eggs to cover it, taking care not to break the yolks. Place in the oven till the eggs are set. Sprinkle with salt and pepper and minced parsley and serve at once....

14 minute read

Read Chapter

EGGS WITH CREAMED CELERY

EGGS WITH CREAMED CELERY

Make the cream sauce and put into it enough boiled celery, coarsely cut, to serve as a vegetable. Spread on buttered toast and lay a poached egg on each slice. The tough, unsightly portions of celery stalks may be used in this way....

12 minute read

Read Chapter

CHICKEN LIVER SCRAMBLE

CHICKEN LIVER SCRAMBLE

Use one cupful of chopped cooked chicken livers and six or seven well-beaten eggs. Prepare like other scrambles....

5 minute read

Read Chapter

CHEESE SCRAMBLE

CHEESE SCRAMBLE

One half cupful of grated American cheese and six well-beaten eggs. Mix the cheese with the eggs before cooking....

5 minute read

Read Chapter

EGGS À LA PAYSANNE

EGGS À LA PAYSANNE

Put one half cupful of cream into a baking-dish, break into it six fresh eggs, and place in the oven till the eggs are set. Sprinkle with salt and pepper, minced parsley, and sweet green pepper....

10 minute read

Read Chapter

EGGS À L’AURORE

EGGS À L’AURORE

Make the cream sauce and add to it the shredded whites of six or eight hard-boiled eggs. Spread on buttered toast and rub the yolks through a sieve, sprinkling each slice of toast with the powdered yolk. Sometimes called “Eggs à la Goldenrod.”...

12 minute read

Read Chapter

OYSTER SCRAMBLE

OYSTER SCRAMBLE

One cupful of oysters, cut fine. Pour boiling water over, drain on a fine sieve, and add six or seven well-beaten eggs. Prepare as other scrambles....

7 minute read

Read Chapter

MUSHROOM SCRAMBLE

MUSHROOM SCRAMBLE

One cupful of cooked mushrooms, cut fine, six or eight well-beaten eggs. Serve on toast....

4 minute read

Read Chapter

LOBSTER SCRAMBLE

LOBSTER SCRAMBLE

One cupful of cold cooked lobster, six or eight well-beaten eggs. Mix before putting into the hot butter....

5 minute read

Read Chapter

TOMATO SCRAMBLE

TOMATO SCRAMBLE

One cupful of stewed and strained tomato, or of fresh tomato peeled and rubbed through a sieve, six or eight well-beaten eggs. Mix before putting into the hot butter....

8 minute read

Read Chapter

GREEN PEA SCRAMBLE

GREEN PEA SCRAMBLE

One cupful of cold cooked green peas, six or seven well-beaten eggs. Mix before beginning to cook....

5 minute read

Read Chapter

HAM SCRAMBLE

HAM SCRAMBLE

One cupful of cold boiled ham, minced, mixed with eight well-beaten eggs. A little grated onion is an improvement....

5 minute read

Read Chapter

BACON SCRAMBLE

BACON SCRAMBLE

Fry one cupful of shredded bacon until partially cooked, drain off part of the fat, add six or seven well-beaten eggs, and finish cooking, stirring constantly. A little grated onion may be added with the eggs....

10 minute read

Read Chapter

CRAB SCRAMBLE

CRAB SCRAMBLE

One cupful of cooked shredded crab-meat, six or seven well-beaten eggs. Shredded green peppers may be added at pleasure. The canned crab-meat is nearly as good as the fresh....

8 minute read

Read Chapter

SHRIMP SCRAMBLE

SHRIMP SCRAMBLE

One cupful of finely cut cooked shrimps, six or seven well-beaten eggs. Green peppers may be added. Canned shrimps may be used....

6 minute read

Read Chapter

KIDNEY SCRAMBLE

KIDNEY SCRAMBLE

One cupful of cold cooked kidneys, cut fine, six or seven well-beaten eggs. Prepare like other scrambles....

5 minute read

Read Chapter

SAUSAGE SCRAMBLE

SAUSAGE SCRAMBLE

One cupful of cooked sausage-meat, finely minced, mixed with six or seven well-beaten eggs before cooking. Or, use uncooked sausage-meat and prepare like Bacon Scramble ....

7 minute read

Read Chapter

SARDINE SCRAMBLE

SARDINE SCRAMBLE

Add the juice of half a lemon to one cupful of finely cut sardines. Use the oil from the can instead of butter. Beat six or seven eggs thoroughly and mix with the sardines before cooking....

10 minute read

Read Chapter

TONGUE SCRAMBLE

TONGUE SCRAMBLE

One cupful finely minced cooked tongue, six or eight well-beaten eggs. Season with grated onion, shredded green pepper, or minced parsley....

6 minute read

Read Chapter

EGGS WITH FINE HERBS

EGGS WITH FINE HERBS

Use a heaping tablespoonful of minced parsley, chives, and tarragon to eight well-beaten eggs, mixing before putting into the hot butter....

6 minute read

Read Chapter

MEXICAN EGGS

MEXICAN EGGS

Split three sweet green peppers, lengthwise, and take out the seeds. Fry two minutes in very hot butter. Fry six very thin slices of ham and place on slices of toast, lay the peppers over the ham, and put a fried or a poached egg on each slice....

13 minute read

Read Chapter

SPANISH EGGS

SPANISH EGGS

Cook together one cupful of stewed and strained tomato, one bean of garlic, finely minced, one chopped onion, and two sweet green peppers, seeded and chopped. Cook gently till reduced one half. Spread on thin slices of toast and lay a fried or poached egg on each slice....

13 minute read

Read Chapter

CREAMED CHICKEN AND POACHED EGGS

CREAMED CHICKEN AND POACHED EGGS

Make a cream sauce, add one cupful of minced cooked chicken, spread on toast, and lay a poached egg on each slice....

7 minute read

Read Chapter

BOILED EGGS—I

BOILED EGGS—I

Put the eggs into a saucepan of cold water and bring to the boil. Boil one minute and serve at once....

6 minute read

Read Chapter

BOILED EGGS—II

BOILED EGGS—II

Have a saucepan of water at a galloping boil. Drop in the eggs carefully, cover, and let stand till the eggs are cool enough to handle. They will be perfectly cooked and much more easily managed than if the shells were piping hot....

12 minute read

Read Chapter

EGGS IN CRUSTS

EGGS IN CRUSTS

Cut stale bread into slices an inch thick. Scoop out the centres of each slice and remove the crust. Rub with butter, drop an egg into each cavity, and put in a hot oven till the eggs are set....

11 minute read

Read Chapter

EGGS IN RAMEKINS

EGGS IN RAMEKINS

Butter ramekins or custard cups. Drop an egg into each cup and place in a hot oven till the egg is set. This method of cooking eggs may be endlessly varied by filling the cups half full of minced meat, fish, seasoned crumbs, creamed vegetables, or anything else which combines well with eggs. Anything used in a scramble or an omelet may be placed in the bottom of the ramekin. If too dry, moisten with cream, milk, or water. The egg may be sprinkled with crumbs and dotted with butter. Grated cheese

41 minute read

Read Chapter

BAKED EGGS WITH CHEESE

BAKED EGGS WITH CHEESE

Make toast and hollow the slices slightly in the centre. Mix grated cheese to a paste with milk and spread over the toast. Arrange on a stoneware platter or in a baking-dish, break an egg over each slice, sprinkle with more cheese, and place in a hot oven till the eggs are set....

15 minute read

Read Chapter

BAKED EGGS WITH HAM

BAKED EGGS WITH HAM

Make the cream sauce and add to it one cupful of cold cooked ham, finely minced. Butter custard cups, break an egg into each, and stand in a pan of hot water in the oven till the eggs are firm. Spread the minced ham on a platter or on slices of toast, and turn the eggs on to it. Sprinkle with salt, pepper, and minced parsley....

19 minute read

Read Chapter

CODDLED EGGS

CODDLED EGGS

Allow four tablespoonfuls of milk for each egg. Beat together thoroughly, cook in a double boiler till creamy, and serve on toast....

6 minute read

Read Chapter

EGGS AND MUSHROOMS (May Irwin’s Recipe)

EGGS AND MUSHROOMS (May Irwin’s Recipe)

One pound of fresh mushrooms cleaned well in several waters, and wiped dry. Put into a saucepan with two ounces of butter, half a teaspoonful of salt, and a dash of white pepper. Set over the fire till thoroughly hot, then turn into a shallow baking-dish, and break over them six eggs. Sprinkle with stale bread crumbs, dot with butter, dust with salt and pepper, and bake in a hot oven till the eggs are set. Serve on buttered toast....

24 minute read

Read Chapter

EGGS IN AMBUSH

EGGS IN AMBUSH

Scoop out the crumb from stale rolls, first cutting an even slice off the top. Toast or fry the shells thus made, or rub freely with butter and set into a piping hot oven until crisp and brown. Drop a fresh egg into each shell, add a little minced parsley or a teaspoonful of cream, if desired, or any preferred seasoning of minced fish, or meat, or vegetable. (See Eggs in Ramekins .) Bake in a hot oven till the eggs set, put on the covers, and serve. A pleasant surprise for the person who expects

28 minute read

Read Chapter

EGGS À LA MAÎTRE D’HÔTEL

EGGS À LA MAÎTRE D’HÔTEL

Make a sauce of half a cupful of melted butter, the juice of half a lemon, and a teaspoonful of minced parsley. Cut hard-boiled eggs in slices lengthwise, arrange on buttered toast, and pour the sauce over the eggs, or, pour over poached eggs on toast just before serving....

14 minute read

Read Chapter

POACHED EGGS ON ANCHOVY TOAST

POACHED EGGS ON ANCHOVY TOAST

Work a teaspoonful of anchovy paste, or more, if desired, into half a cupful of butter. Spread on thin slices of crisp toast and lay a poached egg on each slice....

9 minute read

Read Chapter

EGGS SUR LE PLAT

EGGS SUR LE PLAT

Beat the whites of eggs to a stiff froth, spread on a buttered platter, and make hollows in the froth with a spoon. In these hollows drop carefully the unbroken yolks. Sprinkle with salt and pepper and place in a hot oven until the eggs are set....

13 minute read

Read Chapter

BIRDS’ NESTS

BIRDS’ NESTS

Use recipe for Eggs sur le Plat . Arrange in ramekins or on slices of toast....

5 minute read

Read Chapter

EGGS BAKED IN TOMATOES

EGGS BAKED IN TOMATOES

Cut off a slice from the top (blossom end), of a small, ripe, well-shaped tomato. With a silver spoon scoop out the pulp carefully, sprinkle the inside with salt and drain for a few moments, upside down. Put a tablespoonful of seasoned bread crumbs in the bottom of the tomato, break a fresh egg into it, sprinkle with salt and pepper, and place in a hot oven until the egg is set. Prepare one tomato for each person....

21 minute read

Read Chapter

SWISS EGGS

SWISS EGGS

Rub a stoneware platter thickly with butter, cover it with very thin slices of fresh Gruyère cheese, break fresh eggs upon the cheese, sprinkle with grated nutmeg, pepper, and salt, pour half a cupful of cream over the eggs, sprinkle with the cheese, grated, and bake about a quarter of an hour in a hot oven. Serve on the same platter on which the eggs were baked....

18 minute read

Read Chapter

CHICKEN SCRAMBLE

CHICKEN SCRAMBLE

Use one cupful of cold cooked chicken, shredded or chopped, to seven well-beaten eggs, and prepare like other scrambles. A bit of green pepper or of chopped pimento is an agreeable addition....

9 minute read

Read Chapter

EGGS À LA BONNE FEMME

EGGS À LA BONNE FEMME

Fry two sliced onions brown in butter, then add a tablespoonful of vinegar. Butter a platter, spread the fried onions over it, break upon it six fresh eggs, sprinkle with crumbs, dot with butter, and bake in a hot oven until the eggs are set....

13 minute read

Read Chapter

EGGS À LA BOURGEOISE

EGGS À LA BOURGEOISE

Cut slices of bread half an inch thick and trim off the crust, lay on a buttered platter, and sprinkle with grated cheese. Beat eggs enough to cover the bread, season with salt and pepper and grated nutmeg, pour over the bread and bake in a moderate oven until the eggs are set....

15 minute read

Read Chapter

EGGS À LA ST. CATHERINE

EGGS À LA ST. CATHERINE

Select smooth, shapely potatoes and bake until soft. Cut in halves lengthwise and scoop out a part of the pulp. Break an egg into each half, sprinkle with salt and pepper, add a teaspoonful of cream to each egg and bake in a moderate oven until the eggs are set. In the meantime, beat the white of an egg to a stiff froth, and work gradually into it the potato pulp which has been scooped out. Heap roughly over the baked eggs and keep in the oven till well puffed and brown. A little grated cheese o

29 minute read

Read Chapter

EGGS IN PEPPERS

EGGS IN PEPPERS

Cut a thin slice from the stem end of a green pepper and take out the seeds. Cut a slice from the smaller end, so that the pepper may stand straight, and put on a slice of buttered toast. Make a small hollow in the toast under the pepper and break an egg into each one. Bake until the eggs are set....

17 minute read

Read Chapter

EGGS POACHED IN MILK

EGGS POACHED IN MILK

Butter a frying-pan, add a pint of milk, and bring the milk to a boil. Slip in fresh eggs, one at a time, and poach as usual. Skim out, season with salt and pepper, and put each egg on a slice of buttered toast. Pour the milk over and serve immediately....

15 minute read

Read Chapter

EGGS À LA WASHINGTON

EGGS À LA WASHINGTON

Lay a slice of fresh fried tomato on each slice of buttered toast. On each slice of tomato arrange some shredded sweet pepper, fried. Lay a poached egg on each slice, and sprinkle with parsley and sweet pepper minced together....

12 minute read

Read Chapter

PIMENTO SCRAMBLE

PIMENTO SCRAMBLE

Use the scarlet pimentos which come in cans. Chop rather coarsely and use half a cupful to each four eggs. Prepare like other scrambles....

7 minute read

Read Chapter

EGGS À LA ESPAGNOLE

EGGS À LA ESPAGNOLE

Make a cream sauce and add to it half a cupful of shredded pimentos. Spread over buttered toast and put a poached egg on each slice....

8 minute read

Read Chapter

CODFISH SCRAMBLE

CODFISH SCRAMBLE

Use one cupful of shredded salt cod which has been freshened, and seven well-beaten eggs. Salt Mackerel, Finnan Haddie, Smoked Salmon, or other salt fish may be used. Clams, Caviare, Herring, Sturgeon, and many other left-overs are also acceptable....

10 minute read

Read Chapter

STEAMED EGGS

STEAMED EGGS

Break fresh eggs into buttered custard cups and steam until set....

3 minute read

Read Chapter

BAKED EGGS ON RASHERS OF BACON

BAKED EGGS ON RASHERS OF BACON

Have ready some thin slices of bacon fried until transparent, but not crisp. Lay two strips of bacon on each slice of toast, arrange in a baking-pan, break an egg over each slice of toast, and bake until the egg is set....

13 minute read

Read Chapter

SCRAMBLED EGGS IN CUPS

SCRAMBLED EGGS IN CUPS

Prepare stale rolls as for Eggs in Ambush , but bake the buttered rolls until crisp and brown. Fill with scrambled eggs and serve immediately....

8 minute read

Read Chapter

RICE SCRAMBLE

RICE SCRAMBLE

Use a cupful of cold cooked rice and eight well-beaten eggs and proceed as for other scrambles. A little milk or water may be necessary....

7 minute read

Read Chapter

SURPRISE EGGS

SURPRISE EGGS

Boil fresh eggs four minutes, skim out, plunge into cold water for an instant, then remove the shells. Dip each egg into egg and crumbs, then fry in deep fat....

8 minute read

Read Chapter

JAPANESE EGGS

JAPANESE EGGS

Spread hot boiled rice on a platter, season with melted butter, lemon-juice, and minced parsley. Poach six eggs and arrange them on the rice....

7 minute read

Read Chapter

RUMBLED EGGS

RUMBLED EGGS

Beat three fresh eggs with two tablespoonfuls of butter, and add a teaspoonful of milk. Stir over a moderate fire until it puffs up, then serve at once on buttered toast....

9 minute read

Read Chapter

EGGS À LA WALDORF

EGGS À LA WALDORF

Beat six eggs with half a cupful of cream, half a teaspoonful of salt, and a sprinkle of pepper. Cut two large mushrooms into dice and fry one minute in two tablespoonfuls of butter. Pour the egg mixture over the mushrooms and stir rapidly until it begins to thicken, then take from the fire and beat until smooth and creamy. Serve at once on buttered toast....

18 minute read

Read Chapter

WHIPPED EGGS

WHIPPED EGGS

Beat six eggs separately, the whites to a stiff froth. Mix thoroughly, season with salt and pepper, and pour into two quarts of salted water at a galloping boil. Stir one minute, then drain through a fine sieve. Serve on buttered toast and garnish with crisp rashers of bacon....

13 minute read

Read Chapter

ESCALLOPED EGGS

ESCALLOPED EGGS

Make the cream sauce. Have ready eight hard-boiled eggs and some dried bread crumbs. Butter ramekins, put in a layer of crumbs, then sliced eggs, then butter in tiny dots, then sauce, and so on, until the dish is full, having crumbs and butter on top. A little grated cheese may be sprinkled over the top. If too dry, moisten with a little milk or cream. Bake until brown....

19 minute read

Read Chapter

POACHED EGGS WITH CREAMED SALMON

POACHED EGGS WITH CREAMED SALMON

Make a cream sauce and reheat in it either canned salmon, or a cupful of salt or smoked salmon. Spread on buttered toast and lay a poached egg on each slice. Sprinkle with minced parsley and garnish with lemon quarters....

11 minute read

Read Chapter

EGGS À LA MARTIN

EGGS À LA MARTIN

Boil six eggs four minutes, plunge into cold water, then remove the shells. Arrange in a baking-dish, or in ramekins, cover with cream sauce, sprinkle with bread crumbs and a little grated cheese, dot with butter, and bake until brown. “ To make an omelet, you must first break eggs. ”— French Proverb. So many different methods for making omelets are given, in works of recognized authority, that it seems as if any one who had an egg and an omelet pan could hardly go amiss. Yet failures are freque

1 minute read

Read Chapter

OMELET—I

OMELET—I

Beat six eggs well, yolks and whites together. Put two tablespoonfuls of butter into a frying-pan. When it is hot, pour in the beaten eggs, which have been seasoned with salt and pepper. With a fork, draw the cooked egg from the outside of the pan to the centre. As soon as it is all thick, lift half of the omelet on to a plate, and turn the other half over it. It should be turned while the centre is still soft, and the fire should not be too hot....

24 minute read

Read Chapter

OMELET—II

OMELET—II

Break the eggs into a bowl, add as many tablespoonfuls of cold water as there are eggs. Beat the eggs well, then season with salt and pepper, and pour into a thin, smooth frying-pan which contains a tablespoonful of melted butter. With a thin knife lift the cooked portion of the egg and allow the uncooked portion to run down into the butter, meanwhile gently rocking the pan back and forth. When creamy, begin at the side of the pan nearest the handle and roll the omelet, using a little butter if

25 minute read

Read Chapter

OMELET—III

OMELET—III

Prepare as above, using milk instead of water....

2 minute read

Read Chapter

OMELET—IV

OMELET—IV

Separate the whites and yolks of the eggs. Beat the yolks till thick and lemon colored and the whites until they stand alone. Fold together carefully, seasoning with salt and pepper, and adding a tablespoonful of cold water for each egg. Have two tablespoonfuls of butter in the frying-pan. When it is hot, pour in the egg mixture and let stand until the egg is set around the edge and a knife plunged into the centre comes out nearly clean. Then set the pan into the oven till the omelet puffs. Scor

29 minute read

Read Chapter

OMELET AUX FINES HERBES

OMELET AUX FINES HERBES

Prepare Omelet I , and mix a tablespoonful of chopped parsley and chives with the eggs before cooking....

6 minute read

Read Chapter

PEA OMELET

PEA OMELET

Prepare Omelet I . As soon as the eggs are in the frying-pan, add a cupful of cooked and drained peas, arranging carefully in the outermost half so that the other portion will fold over it. Finish as usual....

11 minute read

Read Chapter

OMELET WITH ASPARAGUS TIPS

OMELET WITH ASPARAGUS TIPS

Have ready one cupful of cooked and drained asparagus tips. Prepare according to directions given for Pea Omelet ....

6 minute read

Read Chapter

MUSHROOM OMELET

MUSHROOM OMELET

Use fresh mushrooms, if possible. Fry, and drain on brown paper. When the eggs are in the frying-pan, spread the mushrooms on the outermost half of the omelet, so that the other portion will fold over it. Finish as usual....

11 minute read

Read Chapter

OMELET WITH TOMATO SAUCE

OMELET WITH TOMATO SAUCE

Spread the outermost half of an omelet with tomato sauce, fold, and finish as usual....

5 minute read

Read Chapter

OMELET AU FROMAGE

OMELET AU FROMAGE

Prepare Omelet I , adding half a cupful of grated Parmesan cheese, or dried and grated American cheese, to the egg mixture....

7 minute read

Read Chapter

HAM OMELET

HAM OMELET

Have ready one cupful of cooked ham, very finely minced. Spread on half of the omelet and fold the other part over it....

6 minute read

Read Chapter

OYSTER OMELET

OYSTER OMELET

One cupful of cooked oysters, minced or not, as preferred. Lay on half of the omelet and fold....

5 minute read

Read Chapter

CLAM OMELET

CLAM OMELET

See Oyster Omelet ....

2 minute read

Read Chapter

SHRIMP OMELET

SHRIMP OMELET

One cupful of cooked and shredded shrimps. See Oyster Omelet...

3 minute read

Read Chapter

CRAB OMELET

CRAB OMELET

One cupful of minced cooked crab meat. See Oyster Omelet ....

3 minute read

Read Chapter

LOBSTER OMELET

LOBSTER OMELET

One cupful of cooked and shredded lobster. See Oyster Omelet ....

3 minute read

Read Chapter

TOMATO OMELET

TOMATO OMELET

One half cupful of stewed and strained tomatoes, or of fresh tomatoes peeled and rubbed through a sieve. Spread on the outermost half of the omelet, sprinkle with salt and pepper, and fold....

9 minute read

Read Chapter

DRIED BEEF OMELET

DRIED BEEF OMELET

One cupful of dried beef, shredded or minced. Cook five minutes in boiling water, drain in a cloth, spread on the outermost half of the omelet, and fold....

8 minute read

Read Chapter

KIDNEY OMELET

KIDNEY OMELET

Cut the kidneys into inch pieces, fry, drain, and finish as for Mushroom Omelet ....

5 minute read

Read Chapter

CHICKEN LIVER OMELET

CHICKEN LIVER OMELET

One cupful of cooked chicken livers, cut in small pieces. See Oyster Omelet ....

5 minute read

Read Chapter

SAUSAGE OMELET

SAUSAGE OMELET

Spread the outer portion of an omelet with cooked sausage meat and fold as usual....

4 minute read

Read Chapter

SARDINE OMELET

SARDINE OMELET

Rub to a paste with melted butter and lemon-juice enough sardines to make half a cupful. Spread thinly on the outer half of an omelet, and fold....

7 minute read

Read Chapter

CHEESE OMELET II

CHEESE OMELET II

Spread one cupful of grated cheese, Swiss, American, or Parmesan, on the outer portion of an omelet when the eggs are first put in the pan. Cook and fold as usual....

9 minute read

Read Chapter

BLAZING OMELET

BLAZING OMELET

Make a plain omelet. Pour over it rum, kirsch, or brandy, ignite, and send to the table blazing. Serve as soon as the fire has gone out....

7 minute read

Read Chapter

BACON OMELET

BACON OMELET

Cook a plain omelet in bacon fat instead of in butter and garnish with crisp rashers of bacon....

5 minute read

Read Chapter

BACON OMELET II

BACON OMELET II

Fry one cupful of minced bacon until crisp, drain off the fat, spread the bacon on half the omelet, and fold....

6 minute read

Read Chapter

BREAD OMELET

BREAD OMELET

Soak half a cupful of bread crumbs in half a cupful of milk and mix with the eggs before cooking....

6 minute read

Read Chapter

OMELET À LA CRÊME

OMELET À LA CRÊME

Make the cream sauce. Mix half a cupful of it with the omelet before cooking. Spread the rest of it on the outermost half of the omelet, finish, and fold as usual....

9 minute read

Read Chapter

JELLY OMELET

JELLY OMELET

Spread half of an omelet thinly with jelly—crabapple, currant, gooseberry, or quince, and fold....

4 minute read

Read Chapter

SPANISH OMELET

SPANISH OMELET

Cook until thick one half can of tomatoes, one grated onion, one very finely minced bean of garlic, and one minced green pepper. Season with salt and paprika, spread on half the omelet, and fold....

9 minute read

Read Chapter

TONGUE OMELET

TONGUE OMELET

Have ready a cupful of cold cooked tongue, minced or shredded. Spread on half the omelet, and fold....

5 minute read

Read Chapter

CHICKEN OMELET

CHICKEN OMELET

One cupful of cold cooked chicken, shredded or minced. Spread on half of the omelet, and fold....

5 minute read

Read Chapter

CAULIFLOWER OMELET

CAULIFLOWER OMELET

One cupful of cold cooked cauliflower, with its sauce. Cut fine, spread on half the omelet, and fold....

5 minute read

Read Chapter

ANCHOVY OMELET

ANCHOVY OMELET

Add a teaspoonful of anchovy paste to half a cupful of melted butter. Mix thoroughly, spread on half the omelet, and fold....

6 minute read

Read Chapter

POTATO OMELET

POTATO OMELET

One cupful of cooked potatoes, creamed or fried, cut in dice. Spread on half the omelet, sprinkle with salt, pepper, and minced parsley, and fold. Almost any left-over can be advantageously used in an omelet. Fish, especially salt fish, meats, and vegetables, in quantities of half a cupful or more, preserved and fresh fruits, cereals—everything but soups, salads, and puddings. Roughly speaking, any omelet mixture can be added to the eggs before cooking, but as a general rule, it is better to spr

1 minute read

Read Chapter

BAKING POWDER BISCUIT

BAKING POWDER BISCUIT

Four cupfuls of sifted flour, shortening the size of an egg,—equal parts of butter and lard preferred,—two heaping teaspoonfuls of baking powder, and a pinch of salt. Mix thoroughly, rubbing with the finger-tips till the flour is granular, like corn-meal. Add cold sweet milk to make a dough as soft as can be handled, roll out an inch thick, cut into rounds with a biscuit cutter, and bake in a hot oven. The dough must be handled as little as possible after putting in the milk....

23 minute read

Read Chapter

QUICK BISCUIT

QUICK BISCUIT

Two cupfuls of buttermilk, or of sour milk, a teaspoonful of baking soda, a tablespoonful of melted butter or lard, and flour to make a soft dough. Handle as little as possible, roll out, cut into circles with a biscuit cutter, and bake in a quick oven....

13 minute read

Read Chapter

BUTTERMILK BISCUIT

BUTTERMILK BISCUIT

Sift four cupfuls of flour, add a tablespoonful of melted lard, a pinch of salt, a teaspoonful of soda, and enough buttermilk to make a soft dough. Roll thin, handling as little as possible, cut into rounds, and bake in a quick oven....

12 minute read

Read Chapter

EGG BISCUIT

EGG BISCUIT

Sift three cupfuls of flour, add a teaspoonful of salt, a tablespoonful of sugar, two eggs well beaten, a tablespoonful of melted lard, and a cupful of sweet milk to which has been added half a teaspoonful each of soda and cream of tartar. Work to a smooth dough, roll out half an inch thick, cut into circles with a biscuit cutter, and bake on buttered pans....

18 minute read

Read Chapter

SOUR MILK BISCUIT

SOUR MILK BISCUIT

Four cupfuls of flour, one teaspoonful of soda, one teaspoonful of salt, one tablespoonful of butter or lard, and two cupfuls of sour milk. Or, leave out the butter and use sour cream. Mix the salt and soda with the flour and sift it. Rub in the shortening, mix with the milk, roll the dough half an inch thick, and cut into rounds with a biscuit cutter. Bake from twelve to fifteen minutes in a quick oven....

21 minute read

Read Chapter

NEW YORK BISCUIT

NEW YORK BISCUIT

Two eggs well beaten, one cupful of milk, one tablespoonful of melted lard, a pinch of salt, two teaspoonfuls of baking powder and four cupfuls of sifted flour. Roll out, cut into circles, and bake in a hot oven....

11 minute read

Read Chapter

SOUTHERN BATTER BREAD

SOUTHERN BATTER BREAD

Half a cupful of cold boiled rice, two eggs beaten separately, two cupfuls of corn-meal, one tablespoonful of lard or butter, melted, a teaspoonful of salt, and two cupfuls of milk. Beat together till thoroughly mixed and bake quickly in buttered muffin-rings or in shallow baking-tins....

12 minute read

Read Chapter

SPOON BREAD

SPOON BREAD

Pour one cupful of boiling water over one cupful of white corn-meal. Add a pinch of salt, one cupful of cold boiled rice, three eggs, well beaten, two teaspoonfuls of baking powder, and a cupful and a half of milk. Mix thoroughly and pour two inches deep into a buttered earthen baking-dish and bake till done. It should be like a baked custard and is served from the dish with a spoon. Cereals other than rice may be used, especially cerealine....

22 minute read

Read Chapter

KENTUCKY BATTER BREAD

KENTUCKY BATTER BREAD

Two cupfuls of corn-meal, three eggs well beaten, one teaspoonful of salt, and one tablespoonful of melted butter. Mix with enough milk to make a thin batter. Pour into shallow buttered tins and bake about forty-five minutes in a quick oven....

11 minute read

Read Chapter

SOFT BATTER BREAD

SOFT BATTER BREAD

Two cupfuls of sweet milk, two cupfuls of buttermilk, one cupful of white corn-meal, half a teaspoonful of soda, one teaspoonful of salt, three eggs, and one tablespoonful of melted butter. Boil the milk and add the meal slowly, making a mush, then add the salt and butter, and cool. Add the eggs and a tablespoonful of milk in which the soda has been dissolved. Bake in a buttered pan in a moderate oven....

20 minute read

Read Chapter

COLONIAL BREAKFAST BREAD

COLONIAL BREAKFAST BREAD

One cupful of flour, half a teaspoonful of salt, two cupfuls of rich milk, and seven eggs, well beaten. Bake in a buttered cake-tin and serve quickly....

8 minute read

Read Chapter

ENGLISH BUNS

ENGLISH BUNS

Rub half a cupful of butter into two cupfuls of flour, mix with a teaspoonful of salt and two of baking powder. Add three tablespoonfuls of sugar and half a cupful of cleaned currants. Mix well, add two eggs, well beaten, and enough milk to make into a dough. Roll out, cut into rounds with a biscuit cutter, and bake in a slow oven. The buns should be an inch thick when put into the oven....

21 minute read

Read Chapter

SOUTHERN CORN PONE

SOUTHERN CORN PONE

Two cupfuls of yellow corn-meal, one cupful of flour, two cupfuls of milk, two teaspoonfuls of baking powder, one tablespoonful each of lard and butter, melted, and two well-beaten eggs. Mix thoroughly, spread thinly on a buttered baking-pan, and bake in a moderate oven....

12 minute read

Read Chapter

SOUTHERN CORN PONE—II

SOUTHERN CORN PONE—II

Four cupfuls of corn-meal, one teaspoonful of salt, one tablespoonful of melted lard, and enough cold water to make a soft dough. Mould into thin oblong cakes and bake quickly in a well-buttered pan....

9 minute read

Read Chapter

SOUTHERN CORN PONE—III

SOUTHERN CORN PONE—III

One and three quarter cupfuls of white corn-meal, half a teaspoonful each of salt and soda, two tablespoonfuls of melted butter, one egg, well beaten, and one cupful of buttermilk. Bake in a buttered pan for half an hour....

11 minute read

Read Chapter

CORN MUFFINS

CORN MUFFINS

Sift together three quarters of a cupful of corn-meal and the same of flour, half a teaspoonful each of salt and soda, and a tablespoonful of sugar. Mix with one egg, well beaten, and one cupful of thick sour milk. Bake from twenty to thirty minutes in well-buttered muffin-tins....

13 minute read

Read Chapter

CORN MUFFINS

CORN MUFFINS

Make as Oatmeal Gems and bake in muffin-tins....

3 minute read

Read Chapter

CORN MUFFINS—II

CORN MUFFINS—II

Mix one cupful of corn-meal with one cupful of boiling water, spread with butter, and let stand over night. In the morning, mix with one tablespoonful of sugar, two eggs, well beaten, three quarters of a cupful of sour milk, and one cupful of flour, sifted in with half a teaspoonful each of salt and soda. Bake half an hour in buttered muffin-rings....

17 minute read

Read Chapter

CORN BREAD

CORN BREAD

Two heaping cupfuls of corn-meal, one cupful of flour, three eggs beaten separately, one tablespoonful of melted lard, two of sugar, two and a half cupfuls of milk, one teaspoonful of salt, and two of baking powder. Sift the dry materials into the milk, eggs, and shortening. Beat thoroughly, and bake half an hour in a buttered tin....

16 minute read

Read Chapter

JOHNNY CAKE

JOHNNY CAKE

One cupful of sweet milk, one cupful of buttermilk, one teaspoonful of salt, one of soda, and one tablespoonful of melted butter. Add enough corn-meal to roll into a sheet half an inch thick. Lay on a buttered baking-pan and bake till brown and crisp, basting occasionally with melted butter meanwhile. Break instead of cutting, and serve hot....

15 minute read

Read Chapter

CORN DODGERS

CORN DODGERS

Pour two cupfuls of boiling water over two cupfuls of corn-meal. Add a pinch of salt and drop by spoonfuls in a well-buttered shallow pan. Dot with butter and bake till crisp and brown, or bake on a griddle....

11 minute read

Read Chapter

NEW ENGLAND CORN DODGERS

NEW ENGLAND CORN DODGERS

Two cupfuls of white corn-meal, two pinches of salt, and a teaspoonful of sugar sifted together. Dampen with boiling water and thin with cold milk to a batter which will keep its shape on a griddle. Butter the griddle and drop the batter on by spoonfuls. Put dots of butter on each dodger, and when crisp and brown on one side turn and brown on the other. Keep hot in the oven a few minutes before serving....

21 minute read

Read Chapter

CORN DODGERS—III

CORN DODGERS—III

Mix a teaspoonful of salt with two cupfuls of corn-meal. Pour over it enough boiling water to moisten and let stand ten minutes. Add three eggs, beaten separately, one cupful of milk, and a teaspoonful of baking powder. Thin with more milk if necessary and bake on a buttered griddle. Ham or bacon fat may be used in place of butter....

16 minute read

Read Chapter

SOUTHERN HOECAKES

SOUTHERN HOECAKES

Add a teaspoonful of salt and a heaping teaspoonful of baking powder to one cupful and a third of corn-meal. Beat the yolks of two eggs until light, add a cupful of milk and beat hard for a few moments, then add the whites of the eggs beaten to a stiff froth. Put a tablespoonful of lard into a spider and drop in the batter by spoonfuls, turning when done on one side. Serve very hot....

21 minute read

Read Chapter

CORN BREAD—II

CORN BREAD—II

One cupful of corn-meal, a teaspoonful each of salt and baking powder, a tablespoonful of butter or lard, melted, three eggs and a cupful and a half of milk. Mix the salt with the meal, beat the eggs, mix with the milk and pour over the meal, then sift in the baking powder, beat hard, and add the melted butter last. Pour into a baking-pan and bake in a hot oven....

20 minute read

Read Chapter

CORN MUFFINS—III

CORN MUFFINS—III

One cupful of corn-meal, two cupfuls of buttermilk, a pinch of salt, one teaspoonful of soda, one egg, and a tablespoonful of melted lard. Beat the eggs, add the soda to the milk and lard, then mix with the meal. Bake in hot buttered muffin-rings filled half full....

13 minute read

Read Chapter

CORN AND RICE MUFFINS

CORN AND RICE MUFFINS

Two cupfuls of buttermilk, one cupful of white corn-meal, one teaspoonful of soda, a pinch of salt, one egg, half a cupful of cream, and half a cupful of boiled rice. Mash the rice, add the salt, egg, and cream, then the buttermilk mixed with the soda, then the meal. Bake in buttered muffin-pans in a quick oven....

16 minute read

Read Chapter

BREAKFAST CORN BREAD

BREAKFAST CORN BREAD

Two cupfuls of corn-meal, two cupfuls of sifted flour, one tablespoonful of sugar, one tablespoonful of lard or butter, one teaspoonful of salt, three teaspoonfuls of baking powder, two cupfuls of milk, and three eggs well beaten. Sift the dry ingredients and rub in the cold butter. Beat the eggs separately, the yolks with the milk, then the dry ingredients, and add the whites of the eggs last. Bake about half an hour in buttered shallow pans....

21 minute read

Read Chapter

APPLE JOHNNY CAKE

APPLE JOHNNY CAKE

Mix two cupfuls of corn-meal with half a cupful of sugar, a pinch of salt, and a teaspoonful of cream of tartar. Dissolve half a teaspoonful of soda in a cupful and a half of milk, stir in, and add three peeled and cored apples sliced very thin. Bake in a buttered shallow tin thirty-five minutes in a moderate oven....

17 minute read

Read Chapter

CORN MUFFINS—IV

CORN MUFFINS—IV

Beat two eggs very light, add one tablespoonful of melted butter, three tablespoonfuls of corn-meal, one teaspoonful of brown sugar, one heaping tablespoonful of flour, half a teaspoonful of baking powder and one cupful of milk. Mix thoroughly, pour into buttered muffin-tins, and bake in a quick oven....

13 minute read

Read Chapter

CORN DODGERS—IV

CORN DODGERS—IV

Two cupfuls of corn-meal, one cupful of sour milk or buttermilk, one pinch of salt, one teaspoonful of soda, one egg well beaten. Bake on a hot griddle....

8 minute read

Read Chapter

CORN MUFFINS—V

CORN MUFFINS—V

One cupful of yellow corn-meal, one cupful of flour, one heaping tablespoonful of sugar, one heaping teaspoonful of baking powder, one egg, well beaten, one cupful and a half of sweet milk, and a pinch of salt. Beat hard and bake in well buttered muffin-pans....

12 minute read

Read Chapter

CORN PUFFS

CORN PUFFS

Sift together one and two thirds cupfuls of flour, one cupful of meal, and two level teaspoonfuls of baking powder. Rub two tablespoonfuls of butter to a cream with three tablespoonfuls of sugar, add three well-beaten eggs and two cupfuls of milk. Combine mixtures, beat thoroughly, pour into well-buttered muffin-tins and bake....

14 minute read

Read Chapter

FRUIT CORN MUFFINS

FRUIT CORN MUFFINS

Two cupfuls of yellow corn-meal, one cupful of flour, two tablespoonfuls of sugar, a pinch of salt, two teaspoonfuls of baking powder, one tablespoonful of melted butter, two eggs, well beaten, one and one half cupfuls of milk, and one cupful of fruit. Dates, figs, prunes, or other fruits may be used. Stones should be removed and the fruit cut fine. Bake in well-buttered muffin-pans for about twenty minutes....

19 minute read

Read Chapter

CORN AND HOMINY MUFFINS

CORN AND HOMINY MUFFINS

Mash one cupful of cold boiled hominy with one cupful of corn-meal. Add a pinch of salt, a tablespoonful of sugar, a teaspoonful of baking powder, a tablespoonful of melted butter, one egg, well beaten, and one cupful of milk. Beat hard for five minutes, pour into buttered gem-pans, and bake fifteen or twenty minutes in a hot oven....

16 minute read

Read Chapter

SOFT CORN BREAD

SOFT CORN BREAD

One cupful of corn-meal, one cupful of sour milk, a pinch of soda, one cupful of sweet milk, a tablespoonful of melted butter, a pinch of salt, and two well-beaten eggs. Mix thoroughly and bake in a deep baking-dish, well buttered....

12 minute read

Read Chapter

FLORIDA CORN BREAD

FLORIDA CORN BREAD

One cupful of buttermilk, one cupful of sweet milk, one half teaspoonful of soda, two eggs, one cupful of corn-meal, and one teaspoonful of salt. Mix the buttermilk, sweet milk, and soda together, and when the soda is thoroughly dissolved, pour the milk over the beaten eggs. Add the corn-meal and beat thoroughly. Spread lard over the bottom and sides of the baking-tin, place in the oven until very hot, then pour in the batter and bake in a quick oven until a delicate brown....

23 minute read

Read Chapter

CHARLESTON BREAKFAST CAKE

CHARLESTON BREAKFAST CAKE

Beat together one cupful of sugar and one tablespoonful of melted butter. Add two eggs, beaten very light, a pinch of salt, a grating of nutmeg, and one cupful of milk. Sift in two cupfuls of flour and three level teaspoonfuls of baking powder. Bake in hot buttered muffin-tins or in a shallow baking-pan....

15 minute read

Read Chapter

DATE GEMS

DATE GEMS

One cupful of dates, seeded and chopped fine, two cupfuls of milk, two tablespoonfuls of melted butter, one heaping teaspoonful of baking powder, three cupfuls of flour, and one egg well beaten. Mix the egg and milk, sift the dry ingredients together, add the chopped dates, and combine mixtures. Beat hard and bake in well-buttered gem-irons for about twenty minutes. Figs or prunes may be used instead of dates....

18 minute read

Read Chapter

GRAHAM BISCUIT

GRAHAM BISCUIT

Three cupfuls of Graham flour, one cupful of white flour, three cupfuls of milk, two tablespoonfuls of lard, one heaping tablespoonful of sugar, a pinch of salt and two heaping teaspoonfuls of baking powder. Mix and bake like Baking Powder Biscuits....

11 minute read

Read Chapter

GRAHAM PUFFS

GRAHAM PUFFS

Two cupfuls of Graham flour, four cupfuls of boiling milk, and a teaspoonful of salt. The dough should be as soft as it can be handled. Roll an inch thick, cut into circles, arrange on a buttered pan and bake in the hottest kind of an oven. If the oven is right, they will be very light....

15 minute read

Read Chapter

GRAHAM MUFFINS

GRAHAM MUFFINS

Prepare like Rye Muffins , using Graham flour or meal instead of rye meal. A teaspoonful of caraway seed is sometimes added to Rye Muffins ....

8 minute read

Read Chapter

GRAHAM DROP CAKES

GRAHAM DROP CAKES

Sift together a cupful and a half of Graham meal, half a teaspoonful each of salt and soda, and a quarter of a cupful of brown sugar. Add enough sour milk to make a stiff batter. Drop by spoonfuls on a buttered baking-tin and bake a quarter of an hour in a quick oven....

15 minute read

Read Chapter

GRAHAM MUFFINS—II

GRAHAM MUFFINS—II

Four cupfuls of Graham flour, one tablespoonful of brown sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one egg, well beaten, and two cupfuls of milk. Sift the dry ingredients together, add the beaten egg and milk, mix thoroughly, fill well-buttered muffin-tins two thirds full and bake in a hot oven about twenty minutes....

15 minute read

Read Chapter

HOMINY MUFFINS

HOMINY MUFFINS

Two cupfuls of cold fine hominy, three eggs, three cupfuls of sour milk, half a cupful of melted butter, two tablespoonfuls of sugar, one teaspoonful of baking soda dissolved in hot water, and flour to make a good batter—probably about a cupful and a half. Add the milk to the hominy, then the salt, sugar, butter, and eggs, then the soda, and the flour last. Bake in a quick oven....

19 minute read

Read Chapter

HOMINY DROP CAKES

HOMINY DROP CAKES

Two cupfuls of cold boiled hominy, one tablespoonful of cold water, two eggs, well beaten, a pinch of salt, and a teaspoonful of baking powder sifted into enough flour to make a good batter. Drop by spoonfuls on a buttered baking-sheet and bake brown in a quick oven....

13 minute read

Read Chapter

MUFFINS—I

MUFFINS—I

Sift together four cupfuls of flour, a teaspoonful of salt, and two heaping teaspoonfuls of baking powder. Add a tablespoonful of sugar. Stir in two cupfuls of milk, four eggs well beaten, and three tablespoonfuls of melted butter. Bake twenty-five or thirty minutes in muffin-tins. Half of this recipe is sufficient for a small family....

15 minute read

Read Chapter

MUFFINS—II

MUFFINS—II

Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of sugar, one heaping teaspoonful of baking powder, a pinch of salt, and two tablespoonfuls of melted butter. Sift the dry ingredients together, beat the eggs till very light, mix with the milk and melted butter. Sift the dry mixture gradually into the milk and eggs, stirring constantly. Bake twenty-five minutes in muffin-tins....

17 minute read

Read Chapter

CREAM MUFFINS

CREAM MUFFINS

Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten separately, two tablespoonfuls of shortening, melted—equal parts of butter and lard. Bake in buttered muffin-rings half full of the batter and serve immediately....

9 minute read

Read Chapter

BUTTERMILK MUFFINS

BUTTERMILK MUFFINS

Four cupfuls of buttermilk, or of curdled milk, two eggs, a teaspoonful of soda dissolved in a little hot water, a teaspoonful of salt, and enough sifted flour to make a good batter. Mix thoroughly, adding the soda last. Bake in a quick oven....

12 minute read

Read Chapter

MUFFINS—III

MUFFINS—III

Sift together two cupfuls of flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one tablespoonful of melted butter or lard, one cupful of milk, and one egg well beaten. Mix thoroughly and bake quickly in muffin-rings....

12 minute read

Read Chapter

MUFFINS—IV

MUFFINS—IV

Make like Muffins V, using a quarter cupful each of sugar and melted butter, and two or three eggs, well beaten....

6 minute read

Read Chapter

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

Use any muffin mixture, lessening slightly the quantity of milk. Add a cupful of blueberries and bake quickly....

5 minute read

Read Chapter

MUFFINS—V

MUFFINS—V

Four cupfuls of flour, three eggs, beaten separately, the whites very stiff, three cupfuls of milk, and a pinch of salt. Beat hard until thoroughly mixed and bake in a quick oven....

9 minute read

Read Chapter

MUFFINS—VI

MUFFINS—VI

Six cupfuls of flour, two eggs well beaten separately, two rounded teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful of salt. Sift the dry materials, mix with the eggs and milk, beat hard, and bake in muffin-tins in a quick oven....

12 minute read

Read Chapter

CEREALINE MUFFINS

CEREALINE MUFFINS

Three fourths of a cupful of flour, a pinch of salt, one egg, well beaten, one cupful of cerealine, and one cupful of milk. Bake in buttered muffin-pans....

8 minute read

Read Chapter

BATTER MUFFINS

BATTER MUFFINS

Three cupfuls of sour milk and one teaspoonful of soda beaten together. Beat the yolks of three eggs and add to the milk, then stir in a pinch of salt and flour enough to make a moderately stiff batter. Beat the whites of the eggs to a stiff froth and fold in the last thing. Bake in buttered muffin-tins....

16 minute read

Read Chapter

SOUTHERN MUFFINS

SOUTHERN MUFFINS

Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, and a teaspoonful of melted butter. Beat the eggs separately, then add the milk and butter to the yolks, then the flour, then the stiffly beaten whites. Bake in hot buttered muffin-tins....

12 minute read

Read Chapter

MUFFINS—VII

MUFFINS—VII

Two cupfuls of flour, two teaspoonfuls of baking powder, one teaspoonful of salt, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, one cupful of milk and one egg, well beaten. Bake in buttered muffin-tins....

9 minute read

Read Chapter

MUFFINS—VIII

MUFFINS—VIII

Four cupfuls of flour, two and one half cupfuls of milk, three eggs, beaten separately, two tablespoonfuls of butter, one teaspoonful of salt, one tablespoonful of sugar, and three teaspoonfuls of baking powder. Sift the dry ingredients together, add the melted butter and the beaten yolks to the milk, combine the two mixtures, and add the well-beaten whites of the eggs last. Fill buttered muffin-rings two thirds full and bake in a hot oven about twenty minutes. Serve immediately....

21 minute read

Read Chapter

SOUR MILK MUFFINS

SOUR MILK MUFFINS

Three cupfuls of sour milk, three cupfuls of flour, two eggs, well beaten, one teaspoonful each of soda, cream tartar, and salt. Sift the dry ingredients together, add the milk, then the eggs, and bake in buttered muffin-tins in a hot oven....

12 minute read

Read Chapter

WHITE MUFFINS

WHITE MUFFINS

One tablespoonful of soft butter, two tablespoonfuls of sugar, rubbed to a cream. Add two eggs, well beaten, a pinch of salt, a cupful of milk, and two cupfuls of flour sifted with two rounded teaspoonfuls of baking powder. Beat thoroughly and bake in buttered muffin-tins in a moderate oven....

14 minute read

Read Chapter

ENTIRE WHEAT MUFFINS

ENTIRE WHEAT MUFFINS

Sift thoroughly, with three cupfuls of entire wheat flour, two tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Add one and one half cupfuls of sweet milk in which the well-beaten yolk of an egg has been stirred, and two tablespoonfuls of melted butter. Add the white of the egg, beaten to a stiff froth, mix thoroughly, and bake about twenty minutes in hot buttered muffin-pans in a moderate oven....

20 minute read

Read Chapter

HONEY MUFFINS

HONEY MUFFINS

Sift together three cupfuls of flour, three heaping teaspoonfuls of baking powder, and a pinch of salt. Add two tablespoonfuls of melted butter, three eggs well beaten, one cupful of strained honey, and one cupful of milk. Bake in well-buttered muffin-tins....

11 minute read

Read Chapter

GEORGIA MUFFINS

GEORGIA MUFFINS

One cupful of milk, one egg, well beaten, two cupfuls of flour, a pinch of salt, and a teaspoonful of baking powder. Mix thoroughly, and bake in buttered gem-irons made piping hot before the batter is put in....

11 minute read

Read Chapter

BLUEBERRY MUFFINS—II

BLUEBERRY MUFFINS—II

One cupful of sugar, two eggs, one cupful of milk, two teaspoonfuls of baking powder, butter the size of an egg, melted, and two cupfuls of flour sifted with the baking powder. Add two cupfuls of blueberries, stir thoroughly, and bake in buttered muffin-tins in a quick oven....

13 minute read

Read Chapter

SWEET MUFFINS

SWEET MUFFINS

One half cupful of butter and one half cupful of sugar rubbed to a cream. Add two eggs, well beaten, and mix thoroughly. Add one cupful of sweet milk and stir and mix thoroughly. Sift three and three fourths cupfuls of flour and three rounded teaspoonfuls of baking powder into the muffin mixture, beat again, pour into hot buttered gem-pans, and bake about half an hour....

18 minute read

Read Chapter

PERFECTION MUFFINS

PERFECTION MUFFINS

Mix together three cupfuls of flour, one cupful of corn-meal, two teaspoonfuls of baking powder, one tablespoonful of sugar, and one teaspoonful of salt. Work in one heaping tablespoonful of butter or lard, add three well-beaten eggs and two cupfuls of milk. Beat quickly into a firm batter. Bake in well-buttered muffin-tins....

14 minute read

Read Chapter

NEW HAMPSHIRE MUFFINS

NEW HAMPSHIRE MUFFINS

Beat together three eggs and one cupful of milk. Add a pinch of salt and one teaspoonful of powdered sugar. Sift together two cupfuls of flour and one heaping teaspoonful of baking powder. Combine mixtures, beat well, and bake in hot buttered gem-irons. The cups should be about half full of the batter and the oven only moderately hot....

16 minute read

Read Chapter

OATMEAL GEMS

OATMEAL GEMS

Pour one cupful of boiling water over one cupful of steam-cooked oatmeal and let it stand over night. Mix one cupful of flour, two teaspoonfuls of baking powder, and a half a teaspoonful of salt. Sift, mix with the soaked oatmeal, and add enough flour to make a batter that will drop easily from the spoon. Bake in buttered muffin-pans....

16 minute read

Read Chapter

POPOVERS

POPOVERS

One cupful of flour, measured after sifting, one egg, unbeaten, one cupful of milk, and a pinch of salt. Butter a gem-pan and put it into a hot oven. Mix all the ingredients together, stirring hard with a wooden spoon. When the pan is hissing hot, pour in the batter, filling each compartment half or two thirds full. Bake in a very hot oven till well puffed and golden brown, cover with a paper and finish baking. This quantity makes a dozen popovers....

22 minute read

Read Chapter

POPOVERS—II

POPOVERS—II

Two eggs, well beaten, one cup of flour, one cupful of milk, one teaspoonful of salt. Prepare as above and bake in buttered custard cups....

7 minute read

Read Chapter

FRUIT POPOVERS

FRUIT POPOVERS

Make the batter for Popovers I. Drop a piece of banana, a few blueberries, or a bit of preserved fruit or jam, or a steamed fig into each small cup of batter, which will rise in the cup and almost cover the fruit. These may be served with a simple syrup in place of pancakes or waffles....

15 minute read

Read Chapter

PUFFS

PUFFS

Boil two cupfuls of milk with half a cupful of butter. Stir in one cupful and a half of sifted flour and let cool. Beat five eggs separately and add. Fill buttered custard cups half full of the batter and bake in a quick oven. Serve on a hot plate and sprinkle with sugar if desired....

15 minute read

Read Chapter

RICE MUFFINS

RICE MUFFINS

One cupful of cold boiled rice, two cupfuls of flour, two eggs, beaten separately, two tablespoonfuls of lard or butter, a teaspoonful of salt, and milk enough to make a thin batter. Beat hard and bake in a quick oven....

11 minute read

Read Chapter

RICE MUFFINS—II

RICE MUFFINS—II

One cupful of milk, one and one half cupfuls of flour, half a cupful of cold boiled rice, two level teaspoonfuls of baking powder, a pinch of salt, a teaspoonful of sugar, a heaping teaspoonful of butter, and one egg well beaten. Mix the dry ingredients, then melt the butter and rub it into the rice, add the egg, then the milk. Combine the two mixtures, beat well, and bake twenty-five minutes in buttered muffin-tins in a moderate oven....

21 minute read

Read Chapter

RYE MUFFINS

RYE MUFFINS

Sift together one cupful each of rye meal and white flour, add two teaspoonfuls of baking powder, a pinch of salt, and a tablespoonful of sugar. Mix with one egg, well beaten, and one cupful of milk. Bake in buttered muffin-rings....

11 minute read

Read Chapter

RYE CRISPS

RYE CRISPS

One cupful of rye meal and one half cupful of white flour. Sift into a bowl with one teaspoonful of baking powder and mix thoroughly with one third of a cupful of finely minced beef suet. Add half a teaspoonful of salt, and enough milk to make a soft dough that may be easily handled with a spoon. Have well-buttered muffin-tins piping hot. Fill them two-thirds full and bake quickly in a very hot oven. They should be done in from twelve to fifteen minutes....

23 minute read

Read Chapter

SALLY LUNN

SALLY LUNN

Four cupfuls of sifted flour, four eggs, beaten separately, one cupful of milk, one cupful of melted butter and lard, equal parts, one teaspoonful of salt, two heaping teaspoonfuls of baking powder. Mix, adding the whites the last thing. Bake in muffin-rings....

11 minute read

Read Chapter

SCONES

SCONES

Spread a rich biscuit or muffin dough in a well-buttered pan, mark deeply into squares, brush with the yolk of an egg, and sprinkle with sugar....

7 minute read

Read Chapter

SNOW BALLS

SNOW BALLS

Make a batter of one cupful of cream—the top of milk will do nicely—two tablespoonfuls of sugar, the yolks of four eggs, a heaping teaspoonful of baking powder, and flour enough to mix. Add the whites of the eggs last, beaten to a stiff froth. Fill buttered cups two thirds full, and bake in a hot oven....

16 minute read

Read Chapter

SCOTCH SCONES

SCOTCH SCONES

Four cupfuls of sifted flour, one cupful of buttermilk, one tablespoonful of butter, one tablespoonful of sugar, one half teaspoonful of baking soda, and one half teaspoonful of salt. Rub the butter into the flour, add the sugar and salt, stir the soda into the buttermilk, and mix with the flour. Roll into a thin sheet, cut into triangles, and bake about thirty-five minutes on a floured tin. Just before they are done, rub a cloth dipped in milk over the tops and put back into the oven to glaze.

1 minute read

Read Chapter

BRIOCHE PASTE

BRIOCHE PASTE

One cake of compressed yeast, a pinch of salt, one and one fourth cupfuls of butter, four cupfuls of flour, one tablespoonful of sugar, two tablespoonfuls of warm water, and seven eggs. Dissolve the yeast in the water, adding a little more water if necessary, and rubbing the yeast cake with a spoon until thoroughly dissolved. Stir in enough sifted flour to make a stiff dough, rolling and patting with the hands until thoroughly mixed. Drop this ball of paste into a kettle of warm water and let st

1 minute read

Read Chapter

BRIOCHE ROLLS

BRIOCHE ROLLS

Roll a large lump of Brioche dough into a thin sheet on a floured board or pastry slab, working lightly and quickly, spread with softened butter, and fold so that the paste will be in three layers. Cut in strips an inch wide and twist, working from the ends, and arrange in circles on a baking-sheet, the ends of the strips pointing inward. The rolls should be very close together in the pan. Beat the yolk of an egg, dilute it with as much milk, and brush the rolls with the mixture. Let them rise a

33 minute read

Read Chapter

BRIOCHE BUNS

BRIOCHE BUNS

Shape the chilled paste into small balls, and put a bit of citron or a few raisins on the top of each one. Let rise a few moments and bake half an hour in a moderate oven....

11 minute read

Read Chapter

BRIOCHE BREAKFAST CAKE

BRIOCHE BREAKFAST CAKE

Butter a round cake-tin which has a tube in the centre, fill it half full of chilled Brioche paste, and let rise till the pan is two thirds full. Bake in a moderate oven and turn out. It should be torn apart with the fingers—not cut....

13 minute read

Read Chapter

BATH BUNS

BATH BUNS

Dissolve a cake of yeast in two cupfuls of warm water. Add enough flour to make a moderately stiff sponge, let rise about two hours. Cream together one half cupful each of butter and sugar, add one cupful of lukewarm milk, a pinch of salt, and two eggs, well beaten. Mix with the sponge, let rise an hour longer, then knead, shape into buns, arrange close together in a baking-pan, and let rise till very light. Bake in a moderate oven....

37 minute read

Read Chapter

ENGLISH BATH BUNS

ENGLISH BATH BUNS

Dissolve half a cake of compressed yeast in one cupful of milk, and add two cupfuls of flour, or enough to make a sponge. Let rise until light, then add two thirds of a cupful of melted butter and four eggs, well beaten. Knead and let rise again for about an hour. Make into balls the size of a small apple and press into each one some currants and bits of candied peel. Let rise ten or fifteen minutes in a warm place, sprinkle with sugar, and bake....

24 minute read

Read Chapter

HOT CROSS BUNS

HOT CROSS BUNS

Rub one half cupful of butter into eight cupfuls of sifted flour, then add half a cake of compressed yeast dissolved in three cupfuls of scalded milk. Let rise two hours. Work into the sponge one cupful of sugar, one cupful of cleaned currants, and half a nutmeg grated. Knead, shape into buns, arrange in pans, score deeply with a cross, brush with butter, and let rise fifteen minutes. Bake forty-five minutes in a brisk oven. This is the genuine English recipe, and the buns are good at any time,

27 minute read

Read Chapter

RISEN MUSH MUFFINS

RISEN MUSH MUFFINS

One cupful of hominy, cerealine, corn-meal mush, oatmeal, rice, or other left-over cooked cereal, one teaspoonful of butter, one tablespoonful of sugar, one pinch of salt, one fourth of a cake of yeast (compressed) dissolved in one cupful of scalded milk, and two cupfuls of sifted flour. Mix thoroughly and let rise over night. In the morning, beat well and fill well-buttered muffin-pans half full. Let rise until double in bulk, then bake half an hour....

21 minute read

Read Chapter

FINGER ROLLS

FINGER ROLLS

Mix one cupful of scalded milk with one tablespoonful of butter. When cool, add a teaspoonful of sugar, a pinch of salt, and one half cake of yeast dissolved in half a cupful of warm water. Add enough flour to make a soft dough—about three cupfuls. Mix thoroughly, knead for fifteen minutes, and set to rise in a warm place for three or four hours. When light, knead again, shape into balls, and roll into cylinders on a floured board, pointing the ends. Arrange in a shallow pan, and let rise until

29 minute read

Read Chapter

SOUTHERN ROLLS

SOUTHERN ROLLS

Six cupfuls of flour, two eggs, one cake of compressed yeast, one cupful of milk, two tablespoonfuls of lard, melted, and a teaspoonful of salt. Mix as other sponges, let rise five hours, knead, shape into rolls, let rise two hours longer, and bake about twenty minutes....

13 minute read

Read Chapter

FRENCH ROLLS

FRENCH ROLLS

Eight cupfuls of flour, four eggs, four teaspoonfuls of sugar, one tablespoonful of butter, one cake of compressed yeast dissolved in two cupfuls of milk. Mix like other sponges, let rise until light, knead, shape, let rise the second time, and bake in a moderate oven....

12 minute read

Read Chapter

KENTUCKY ROLLS

KENTUCKY ROLLS

Four cupfuls of flour, one tablespoonful of sugar, one teaspoonful of salt, two eggs, half a cupful of lard, and half a cake of compressed yeast. Mix the lard, sugar, and flour, then stir in the other ingredients, the yeast being dissolved in a little water, and add enough milk or warm water to make a thin batter. Let rise in a warm place, then add enough flour to make a stiff dough, and let rise again. When light, knead, shape, and put to rise for a third time. Bake in a quick oven....

25 minute read

Read Chapter

ALABAMA ROLLS

ALABAMA ROLLS

Rub two hot baked potatoes through a colander. Stir in one cupful of melted butter, two eggs well beaten, half a cake of compressed yeast, dissolved, and mixed with one cupful of sifted flour. Work with the hand into a smooth sponge, and let rise three hours. Then work into the sponge two cupfuls of sifted flour and let rise five hours longer. Knead, make into roll shape, set to rise two hours more, and bake....

21 minute read

Read Chapter

CORN ROLLS

CORN ROLLS

To four cupfuls of well-salted hot corn-meal mush add one cupful of mixed butter and lard and half a cupful of sugar. When cool, add one cake of compressed yeast dissolved in a little warm water, and set to rise in a warm place. When light, work in enough sifted flour to make a stiff dough, knead thoroughly, and let rise again. Late at night, knead again and set in a cool place over night. In the morning, roll and cut out like biscuit. Spread half of each circle with softened butter and roll the

34 minute read

Read Chapter

PARKER HOUSE ROLLS

PARKER HOUSE ROLLS

Dissolve one cake of compressed yeast in one cupful of lukewarm water, and add enough flour to make a thin batter. Put this sponge in a warm place to rise. Add one tablespoonful of lard, one tablespoonful of butter, two tablespoonfuls of sugar, and one teaspoonful of salt to two cupfuls of milk, and bring to the boil. Take from the fire and let cool. When the sponge is light stir in the milk, and add enough sifted flour to make a dough, usually about eight cupfuls, though the thickening qualitie

35 minute read

Read Chapter

WHOLE WHEAT ROLLS

WHOLE WHEAT ROLLS

One teaspoonful of salt, one teaspoonful of sugar, one tablespoonful of butter, one cake of compressed yeast, one cupful of scalded milk, and three cupfuls of whole wheat flour. Add the salt, sugar, and butter to the scalded milk. Dissolve the yeast in two tablespoonfuls of warm water and add to the milk when it has cooled. Add half of the flour and beat hard for ten minutes, then work in the rest of the flour. Set it to rise for two hours. Roll out into a sheet an inch thick and cut into small

40 minute read

Read Chapter

SWEDISH ROLLS

SWEDISH ROLLS

Use any plain roll mixture. When shaping for the last rising, roll the dough very thin, spread with softened butter, sprinkle with sugar and cinnamon, and add a few cleaned currants, bits of citron, and stoned raisins. Roll the dough like jelly cake, cut in half-inch slices from the ends, arrange flat in a well-buttered pan, let rise until double in bulk, and bake as usual....

18 minute read

Read Chapter

PARIS ROLLS

PARIS ROLLS

Four cupfuls of milk, one half cake of compressed yeast, six cupfuls of flour, and the yolks of two eggs, well beaten. Mix thoroughly and set the sponge to rise. When it is very light, work into it two tablespoonfuls of melted butter, one whole egg, well beaten, one teaspoonful of salt, and half a teaspoonful of baking soda dissolved in hot water, one tablespoonful of white sugar, and enough sifted flour to make a soft dough. Let rise five hours. Roll out, shape into balls, score each one deeply

43 minute read

Read Chapter

RUSK

RUSK

Two cupfuls of flour, two cupfuls of sugar, one cupful of melted lard, half a cake of compressed yeast, dissolved in a little warm water, and three cupfuls of lukewarm water. Make into a batter, let rise all day in a warm place. At night work into the sponge six cupfuls of sifted flour and two eggs, well beaten. Let rise over night in a moderately cool place. In the morning, shape the dough into rolls, let rise a few minutes in a warm place, and bake. The dough should be soft. These rolls may be

27 minute read

Read Chapter

GEORGIA RUSK

GEORGIA RUSK

One cupful of milk, scalded and cooled, one tablespoonful of sugar, one teaspoonful of salt, one quarter of a cake of compressed yeast, dissolved in the milk, and two cupfuls of sifted flour. Set the sponge, and, when light, work into it half a cupful of melted butter, half a cupful of sugar, and one well-beaten egg. When very light, shape into small pointed rolls and let rise again. Brush with milk and egg and sprinkle with sugar just before baking....

22 minute read

Read Chapter

SOUTHERN SALLY LUNN

SOUTHERN SALLY LUNN

Four cupfuls of flour, three eggs, one teaspoonful of butter, one cake of compressed yeast, and two cupfuls of milk. Beat the yolks of the eggs until very light. Stir in the butter, flour, and milk, the yeast being dissolved in the milk. Beat the whites to a stiff froth and add last. Set to rise, and when light bake in well-buttered muffin-tins....

17 minute read

Read Chapter

SOUTHERN SALLY LUNN—II

SOUTHERN SALLY LUNN—II

Four cupfuls of flour, one teaspoonful of salt, two cupfuls of milk, one half cupful of sugar, and one cake of compressed yeast, dissolved in the milk. Make a batter and let rise in a warm place about three hours. Then work into it gradually five eggs, beaten separately, and one half cupful of melted butter. Add flour enough to make a stiff batter, fill buttered muffin-tins two thirds full, let rise, and bake....

20 minute read

Read Chapter

SOUTHERN SALLY LUNN—III

SOUTHERN SALLY LUNN—III

Three cupfuls of flour, three eggs, one cake of compressed yeast dissolved in two cupfuls of milk, one half cupful of melted butter, and one tablespoonful of sugar. Beat well together into a stiff batter and let rise five or six hours. Then add a little warm water in which half a teaspoonful of baking soda has been dissolved, and pour the batter into a well-buttered cake-pan having a tube in the centre. Bake about three quarters of an hour and serve hot. It should be torn apart, not cut....

25 minute read

Read Chapter

ZWIEBACK

ZWIEBACK

One cake of compressed yeast dissolved in one cupful of scalded milk, a pinch of salt, and enough sifted flour to make a soft dough. Let rise until very light, then stir in one fourth of a cupful of melted butter, one fourth of a cupful of sugar, and one unbeaten egg. Mix thoroughly, and sift in enough more flour to make a smooth, elastic dough. Shape into a loaf and let rise until very light. A Russian-iron bread-pan holding one loaf is best for Zwieback. Let it rise once more until very light,

2 minute read

Read Chapter

SOUTHERN BUCKWHEAT CAKES

SOUTHERN BUCKWHEAT CAKES

Four cupfuls of buckwheat flour, sifted, one half cake of compressed yeast dissolved in a little lukewarm water, one teaspoonful of salt, and one tablespoonful of molasses. Mix with enough warm water to make a thin batter and set to rise over night. If the batter is sour in the morning add a bit of baking soda....

16 minute read

Read Chapter

QUICK BUCKWHEAT CAKES

QUICK BUCKWHEAT CAKES

Three cupfuls of buckwheat flour and one cupful of white flour, one cupful each of milk and water, three heaping teaspoonfuls of baking powder, one teaspoonful of salt, and one tablespoonful of molasses. Sift the dry ingredients together, mix, and fry as usual....

12 minute read

Read Chapter

KENTUCKY BUCKWHEAT CAKES

KENTUCKY BUCKWHEAT CAKES

One cupful of flour, two cupfuls of buckwheat flour, one teaspoonful of salt, one cake of compressed yeast dissolved in lukewarm water, and one tablespoonful of molasses. Beat well together and let stand over night. Fry on a soapstone griddle greased with suet, salt pork, or bacon. A bit of suet or salt pork tied in a bit of cloth was the old-fashioned method of greasing a griddle for buckwheat cakes....

19 minute read

Read Chapter

BUCKWHEAT CAKES WITH SOUR MILK

BUCKWHEAT CAKES WITH SOUR MILK

Take two cupfuls of thick sour milk, add a teaspoonful of salt, and enough buckwheat flour to make a thin batter. Let stand over night. In the morning add a teaspoonful of soda dissolved in two tablespoonfuls of lukewarm water and beat thoroughly. Fry at once....

13 minute read

Read Chapter

CRUMB BUCKWHEAT CAKES

CRUMB BUCKWHEAT CAKES

Two cupfuls of buckwheat flour, two and one half cupfuls of warm water, one cupful of dried bread crumbs, one cupful of milk, one tablespoonful of salt and half a cake of compressed yeast. Dissolve the yeast in the water and mix with the buckwheat flour. Add the salt, beat until well mixed, then cover and let stand over night in a warm place. Put the dried crumbs into the milk and let soak over night in a cool place. In the morning, mash the soaked crumbs and toss with a fork until light and dry

29 minute read

Read Chapter

BLUEBERRY PANCAKES

BLUEBERRY PANCAKES

Stir one cupful of blueberries into the batter for strawberry pancakes and fry as other pancakes....

5 minute read

Read Chapter

CORN-MEAL PANCAKES

CORN-MEAL PANCAKES

One cupful of corn-meal, one cupful of flour, four cupfuls of milk, one tablespoonful of melted butter, two tablespoonfuls of sugar, one teaspoonful of salt, and three eggs. Add the melted butter to the corn-meal, boil the milk and pour it, scalding hot, over the corn-meal. Sift the dry ingredients together, and after the meal and milk have cooled stir the dry mixture into it. Add the well-beaten eggs last, beat hard, and bake like other griddle cakes....

21 minute read

Read Chapter

CORN-MEAL PANCAKES—II

CORN-MEAL PANCAKES—II

Two cupfuls of corn-meal, one cupful of flour, one tablespoonful of sugar, one teaspoonful of salt, one teaspoonful of soda, one tablespoonful of melted butter, three eggs, and sour milk to thin the batter. Scald the meal with enough boiling water to mix it, then add the sugar and melted butter. Sift the flour and salt together and add to the meal. Add the eggs, beaten separately, the whites to a stiff froth, and the soda dissolved in a teaspoonful of warm water. Thin the batter with enough sour

27 minute read

Read Chapter

CORN-MEAL FLAPJACKS

CORN-MEAL FLAPJACKS

Two cupfuls of corn-meal, one cupful of buttermilk, half a teaspoonful of salt, half a teaspoonful of soda, half a cupful of boiling water, and one egg, well beaten. Mix the salt with the meal, pour over the boiling water, mix thoroughly and let cool. Add the buttermilk, in which the soda is dissolved, and the eggs, well beaten. If too thin add a very little sifted flour. Fry in butter or in equal parts of butter and lard....

21 minute read

Read Chapter

CRUMB PANCAKES

CRUMB PANCAKES

Two cupfuls of bread crumbs soaked in milk until very soft. Add a pinch of salt, one cupful each of sweet milk and buttermilk, one teaspoonful of soda and one egg beaten separately, the white to a stiff froth. Beat hard and add enough sifted flour to make a good batter—probably about a heaping tablespoonful. Fry in butter on a griddle....

16 minute read

Read Chapter

GREEN CORN GRIDDLE CAKES

GREEN CORN GRIDDLE CAKES

One cupful of milk, one cupful of grated green corn, a pinch of salt, half a teaspoonful of baking powder, one egg, beaten separately, and enough sifted flour to make a thin batter. Butter the cakes while hot and serve at once....

12 minute read

Read Chapter

DANISH PANCAKES

DANISH PANCAKES

One cupful of flour, three eggs beaten separately, one pinch each of salt and soda dissolved in a teaspoonful of vinegar, and enough milk to make a thin batter....

8 minute read

Read Chapter

FLANNEL CAKES

FLANNEL CAKES

Beat two eggs thoroughly. Add one teaspoonful of salt, one tablespoonful of sugar, three cupfuls of milk, and enough flour, sifted in with one teaspoonful of cream tartar and half a teaspoonful of soda, to make a thin batter. Bake on a greased griddle, butter, and serve very hot....

13 minute read

Read Chapter

FRENCH PANCAKES

FRENCH PANCAKES

One and one half cupfuls of flour, one and one half cupfuls of milk, one teaspoonful each of salt and melted butter, two teaspoonfuls of brandy, and four eggs. Beat the yolks of the eggs till light-colored and creamy, add the other ingredients gradually and fold in the stiffly beaten whites last. Fry in a very hot frying-pan, using equal parts of lard and butter to fry in. Bake in small cakes, and after taking up spread very thinly with marmalade, honey, or jam, and roll up like a jelly roll. Si

28 minute read

Read Chapter

FEATHER PANCAKES

FEATHER PANCAKES

Scald two cupfuls of milk, dissolve in it one half cake of compressed yeast, and add a teaspoonful of salt. Sift in enough flour to make a thin, smooth batter, and set to rise over night. In the morning add to it one cupful of thick sour milk, one tablespoonful of melted butter, two eggs, beaten separately, one teaspoonful of soda sifted in with enough flour to make a smooth, thin batter. Let stand twenty or thirty minutes, then bake as usual....

22 minute read

Read Chapter

FRUIT PANCAKES

FRUIT PANCAKES

Add apple sauce, berries, chopped dates, figs or prunes, orange marmalade, chopped preserved quinces, or any desired fresh fruit or preserves to any good pancake batter, in the proportion of one heaping tablespoonful of fruit to each cupful of batter. The grated pineapple which comes in cans is particularly satisfactory and needs no further preparation. The fruit juice, sweetened, should be used instead of syrup wherever possible....

18 minute read

Read Chapter

GRAHAM GRIDDLE CAKES

GRAHAM GRIDDLE CAKES

One cupful of wheat flour and one cupful of Graham flour, sifted with one teaspoonful of salt and one tablespoonful of sugar. Beat two eggs separately, the whites to a stiff froth. Add two cupfuls of thick sour milk in which a teaspoonful of soda has been dissolved, mix with the eggs, and stir the flour into the liquid. When the batter is well mixed, add a heaping tablespoonful of butter, melted, beat hard, and fry like other griddle cakes....

22 minute read

Read Chapter

HOMINY GRIDDLE CAKES

HOMINY GRIDDLE CAKES

Soak two cupfuls of fine hominy all night and cook it in a double boiler all day or until soft. When wanted for griddle cakes add two cupfuls of white corn-meal, sifted, three tablespoonfuls of butter, melted, a pinch of salt, three eggs, well beaten, and four cupfuls of milk, or less if necessary, to make a thin batter....

16 minute read

Read Chapter

MARYLAND GRIDDLE CAKES

MARYLAND GRIDDLE CAKES

Three cupfuls of flour, three cupfuls of milk, one teaspoonful of salt, two teaspoonfuls of baking powder, and three eggs. Beat the eggs thoroughly, stir into the milk, sift the dry materials together, beat hard, and fry at once....

11 minute read

Read Chapter

POTATO PANCAKES

POTATO PANCAKES

Peel eight or ten good-sized potatoes and drop into cold water to prevent discoloration. Grate rapidly on a coarse grater. To the pulp add four eggs, well beaten, two teaspoonfuls of salt, and half a cupful of flour sifted with half a teaspoonful of baking powder. Mix lightly but thoroughly, and bake on a hot griddle. Serve with butter, but without syrup. Germans add a little grated onion to potato pancakes....

19 minute read

Read Chapter

RAISED PANCAKES

RAISED PANCAKES

Four cupfuls of milk, one half cake of compressed yeast, three tablespoonfuls of melted butter, one teaspoonful of sugar, one teaspoonful of salt, half a teaspoonful of soda, two eggs, and enough flour for a batter. Scald the milk and cool it, then dissolve the yeast in it and add the salt and sugar. Add enough sifted flour to make a smooth, thin batter, cover, and let stand over night in a warm place. In the morning add the melted butter, the soda dissolved in a little warm water, and the eggs,

30 minute read

Read Chapter

RAISED PANCAKES—II

RAISED PANCAKES—II

Mix one cupful of scalded and cooled milk, in which one quarter of a yeast cake has been dissolved, with one heaping tablespoonful of butter, melted, one teaspoonful of sugar, one pinch of salt, and one cupful of sifted flour. Let rise over night. In the morning add one egg beaten separately, the white to a stiff froth. Beat to a smooth, thin batter and fry as usual....

18 minute read

Read Chapter

SOUTHERN RICE PANCAKES

SOUTHERN RICE PANCAKES

Boil one cupful of well-washed rice as directed in the chapter on Cereals. Add to it one half cupful of cream, two tablespoonfuls of flour sifted with one tablespoonful of baking powder, and two eggs, beaten separately, the whites to a stiff froth. Use only enough butter to keep the cakes from sticking to the griddle and serve as soon as done....

17 minute read

Read Chapter

RICE PANCAKES—II

RICE PANCAKES—II

Mix two cupfuls of boiled rice with two cupfuls of milk and let stand over night in a cool place. In the morning, add three cupfuls of sifted flour, one teaspoonful of salt, one tablespoonful of melted butter and one tablespoonful of sugar. Beat until thoroughly mixed, with two cupfuls of milk and a tablespoonful of baking powder, then add three eggs, beaten separately, folding in the stiffly beaten whites last. A cupful of cream may be used instead of the butter....

22 minute read

Read Chapter

RICE PANCAKES—III

RICE PANCAKES—III

Dissolve a teaspoonful of soda in a tablespoonful of cold water, and stir it into two cupfuls of thick sour milk. Add two cupfuls of sifted flour, a pinch of salt, two eggs, beaten separately, and one cupful of cold boiled rice. Fry brown on a well-greased griddle....

13 minute read

Read Chapter

STRAWBERRY PANCAKES

STRAWBERRY PANCAKES

Six eggs, beaten separately, two cupfuls of milk, two cupfuls of sifted flour, and one teaspoonful of salt. Mix the flour and salt, then add the milk and stir in the well-beaten yolks. Beat hard until the mixture is very light. Then fold in the whites, beaten to a stiff froth. Bake on a well-greased griddle and serve two to each person, with butter and crushed and sweetened strawberries between. Sprinkle with powdered sugar. Half this recipe is sufficient for a small family....

22 minute read

Read Chapter

SOUR MILK PANCAKES

SOUR MILK PANCAKES

Two cupfuls of sour milk, two and one half cupfuls of sifted flour, one teaspoonful of soda, one tablespoonful of warm water, one teaspoonful of salt, one teaspoonful of sugar, two tablespoonfuls of melted butter, and two eggs. Beat the yolks of the eggs till light-colored and creamy, add the sour milk, salt, and sugar, and beat till thoroughly mixed. Add the flour gradually, beating constantly, then the soda dissolved in warm water, then the melted butter, then the stiffly beaten whites of the

25 minute read

Read Chapter

SOUR MILK PANCAKES—II

SOUR MILK PANCAKES—II

To four cupfuls of sour milk add enough flour to make a batter that will pour, sifted in gradually and thoroughly mixed. Add two eggs, well beaten, one tablespoonful of melted butter, one teaspoonful of salt, and a teaspoonful of soda dissolved in a little warm water. Bake on a very hot griddle, well greased....

15 minute read

Read Chapter

WHEAT PANCAKES

WHEAT PANCAKES

Three cupfuls of flour, two cupfuls of milk, two teaspoonfuls of baking powder, one tablespoonful of melted butter, three eggs, and one teaspoonful of salt. Sift the dry ingredients together. Beat the yolks of the eggs till light-colored and creamy and stir into the milk. Mix with the flour, then add the melted butter and beat to a smooth batter. Add a little more milk if the batter seems too thick. Add the whites of the eggs, beaten to a stiff froth, fold in carefully, and bake as usual....

24 minute read

Read Chapter

WHEAT PANCAKES—II

WHEAT PANCAKES—II

Three cupfuls of milk, two cupfuls of sifted flour, three eggs, one pinch of salt, and two heaping teaspoonfuls of baking powder. Beat the yolks of the eggs till light-colored and creamy, and mix thoroughly with the milk. Put the flour in a bowl and pour on a part of the milk, making a thick batter. Beat this thick batter hard until very smooth, dissolve the baking powder in the rest of the milk and add it, beating thoroughly, and add the stiffly beaten whites of the eggs last. This batter may b

30 minute read

Read Chapter

BABA À LA PARISIENNE

BABA À LA PARISIENNE

Prepare the yeast as for French Coffee Cake . Beat four tablespoonfuls of sugar to a cream with one cupful of butter and the grated yellow rind of a lemon. Add seven unbeaten eggs, one at a time, incorporating each egg thoroughly into the mixture before the next is added. Make a sponge of the yeast, one cupful of milk, scalded and cooled, and one cupful of sifted flour. Let it rise until very light—about half an hour—and mix with the hand into the egg mixture, adding two more cupfuls of sifted f

32 minute read

Read Chapter

GERMAN COFFEE BREAD

GERMAN COFFEE BREAD

Scald and cool to lukewarm one cupful of milk. Add one heaping tablespoonful of butter and two heaping tablespoonfuls of sugar, one quarter of a yeast cake dissolved in one tablespoonful of warm water, a pinch of salt, and enough sifted flour to make a soft dough. Let it rise over night. In the morning, roll out and spread in a flat buttered tin. Rub with softened butter, sprinkle with sugar and cinnamon, and bake about half an hour in a moderate oven. Cut into squares and serve hot....

24 minute read

Read Chapter

GERMAN COFFEE CAKE

GERMAN COFFEE CAKE

One tablespoonful of butter, one cupful of sugar, one egg, one cupful of milk, one and one half cupfuls of flour, one heaping teaspoonful of baking powder, the juice and grated rind of half a lemon. Mix thoroughly, spread the dough in a shallow buttered baking-pan, sprinkle with chopped nuts, sugar, cinnamon, and dots of butter. Bake until brown and crisp, cut in squares, and serve piping hot....

18 minute read

Read Chapter

AUSTRIAN COFFEE CAKE

AUSTRIAN COFFEE CAKE

Four cupfuls of flour, one teaspoonful of salt, two teaspoonfuls of baking powder, five eggs, well beaten, with two tablespoonfuls of sugar, two cupfuls of milk, and one tablespoonful of softened butter. Mix thoroughly, spread in a buttered baking-pan, dot with butter, sprinkle with sugar and cinnamon, and bake in a quick oven. Serve hot....

15 minute read

Read Chapter

HUNGARIAN ROYAL COFFEE CAKE

HUNGARIAN ROYAL COFFEE CAKE

Six cupfuls of flour, two cupfuls of butter, four cupfuls of milk, three eggs, three quarters of a pound of cleaned and seeded raisins, one half cupful of sugar, three cakes of compressed yeast, half a cupful of shredded citron, and eight pulverized cardamon seeds. Mix the sugar, butter, flour, and milk thoroughly, the yeast having been dissolved in the milk, previously scalded and cooled. Dredge the fruit with flour and add last. Let rise four hours, or more, if necessary. When ready for baking

30 minute read

Read Chapter

FRENCH COFFEE CAKE

FRENCH COFFEE CAKE

Dissolve a cake of compressed yeast in two tablespoonfuls of tepid water. Add a pinch of salt and a tablespoonful of sugar. Cream a cupful of butter with three fourths of a cupful of powdered sugar, and add, gradually, the unbeaten yolks of six eggs, one at a time, and the grated yellow rind of a lemon. Sift two cupfuls of flour into a bowl and make into a thin batter with the dissolved yeast and one cupful of scalded and cooled milk. Add the egg mixture, and beat with the hand till the dough le

44 minute read

Read Chapter

VIENNA COFFEE CAKE

VIENNA COFFEE CAKE

Dissolve a cake of compressed yeast in one cupful of scalded and cooled milk, add a pinch of salt and one tablespoonful of brown sugar. Sift one cupful of flour into a bowl, add the milk and yeast, beat to a smooth, light batter, free from lumps, and set away in a warm place till very light. Cream three quarters of a cupful each of butter and powdered sugar, add four whole eggs, unbeaten, three unbeaten yolks, and two cupfuls of sifted flour, working with the hand, and adding egg and flour alter

58 minute read

Read Chapter

BERLIN COFFEE CAKE

BERLIN COFFEE CAKE

Make a sponge with two cupfuls of milk, scalded and cooled, a cake of compressed yeast dissolved in the milk, a pinch of salt, and one cupful of sifted flour. Let rise two hours in a warm place, then add one half cupful of melted butter, one cupful of cleaned and seeded raisins, one fourth cupful of finely shredded citron, one cupful of sugar, and three eggs, well beaten. Add enough sifted flour to make a stiff dough, knead thoroughly, roll into a long thin strip, cut in three strips, lengthwise

42 minute read

Read Chapter

QUICK COFFEE CAKE

QUICK COFFEE CAKE

Cream one fourth of a cupful of butter with one cupful of sugar, add one egg, well beaten, one half cupful of milk, a pinch of salt, and one and one half cupfuls of flour sifted, with a heaping teaspoonful of baking powder. Spread in a pan, sprinkle with seeded and cleaned raisins or currants, a little shredded citron, dot with butter, and sift over sugar and spice, cinnamon preferred. Serve hot, cut in small squares....

21 minute read

Read Chapter

CRULLERS

CRULLERS

Three eggs, a pinch of salt, two cupfuls of flour, three tablespoonfuls of milk, six tablespoonfuls of melted butter, and six tablespoonfuls of sugar. Roll out half an inch thick, cut out with a small cake cutter which has a hole in the centre, and fry in very hot lard. Drain on brown paper and sprinkle with powdered sugar....

15 minute read

Read Chapter

PLAIN DOUGHNUTS

PLAIN DOUGHNUTS

Sift two teaspoonfuls of baking powder with four cupfuls of flour. Dissolve half a cupful of sugar in one cupful of milk. Add to the milk one teaspoonful of salt, half a nutmeg, grated, and two well-beaten eggs. Combine with the dry mixture, roll out, cut in rings, and fry in deep fat. Drain on brown paper....

15 minute read

Read Chapter

DOUGHNUTS—II

DOUGHNUTS—II

Half a cupful of butter, one cupful of sugar, three cupfuls of flour, one egg, and one and one half cupfuls of milk, and a slight grating of nutmeg. Make into a soft dough, roll out, cut into shapes, and fry in hot fat. Sprinkle with powdered sugar....

13 minute read

Read Chapter

RAISED DOUGHNUTS

RAISED DOUGHNUTS

One cupful of butter, one cupful of sugar, one teaspoonful of powdered cinnamon, and two eggs, well beaten. Work this mixture into two cupfuls of bread dough or roll mixture made ready for its second rising, and let rise an hour or more. When light, roll out, cut into circles or squares, let rise until very light, and fry in smoking-hot fat. Let drain on brown paper and sprinkle with granulated sugar....

19 minute read

Read Chapter

LIGHT DOUGHNUTS

LIGHT DOUGHNUTS

Three quarters of a cupful of granulated sugar, two eggs, beaten separately, one cupful of milk, three tablespoonfuls of melted butter, three cupfuls of flour, three heaping teaspoonfuls of baking powder, and half a teaspoonful of grated nutmeg. Fold in the stiffly beaten whites of the eggs last, then work in enough more sifted flour to make a soft dough, probably about two cupfuls. Roll very thin, cut out, fry in smoking-hot fat, and drain on brown paper. This recipe makes about five dozen doug

28 minute read

Read Chapter

RAISED FRUIT DOUGHNUTS

RAISED FRUIT DOUGHNUTS

Cream together one heaping tablespoonful of butter and one fourth cupful of sugar. Dissolve one half a cake of compressed yeast in one cupful of milk that has been scalded and cooled. Add half a teaspoonful of salt to the milk and yeast, combine mixtures, and work in two cupfuls of flour. Let rise until double in bulk. Mix together one half cupful of sugar, a pinch of cinnamon, a grating of nutmeg, and a pinch of allspice, one half cupful of cleaned currants, cleaned and seeded raisins, and shre

39 minute read

Read Chapter

BLUE GRASS WAFFLES

BLUE GRASS WAFFLES

Two cupfuls of thick sour cream, two cupfuls of flour, three eggs, well beaten, and half a teaspoonful of soda sifted with the flour. Mix quickly, folding in the stiffly beaten whites of the eggs last, and bake until golden brown and crisp on hissing-hot, well-greased waffle-irons....

13 minute read

Read Chapter

CREAM WAFFLES

CREAM WAFFLES

Sift together one cupful of flour, three tablespoonfuls of corn starch, and a pinch of salt. Mix one egg, well beaten, one scant teaspoonful of soda, and two cupfuls of sour milk together and gradually combine mixtures, beating hard meanwhile. Bake in hot, well-greased waffle-irons and butter the waffles before serving....

14 minute read

Read Chapter

FEATHER WAFFLES

FEATHER WAFFLES

Four cupfuls of milk, three eggs, beaten separately. Add the milk to the yolks and a pinch of salt, then add one and one half tablespoonfuls of rich cream or melted butter and sifted flour enough to make the batter a little stiffer than pancake batter. Add the whites of the eggs last, beaten to a stiff froth, and stir in quickly two teaspoonfuls of baking powder....

18 minute read

Read Chapter

GEORGIA WAFFLES

GEORGIA WAFFLES

Two cupfuls of flour, a pinch of salt, two cupfuls of buttermilk, one cupful of melted lard, one scant teaspoonful of soda, and one egg. Sift the flour and salt together and beat into a smooth batter with the buttermilk. Add the well-beaten egg, then the hot lard, beat thoroughly, add the dry soda, beat hard for a minute or two, and bake in hissing-hot waffle-irons....

18 minute read

Read Chapter

HOMINY WAFFLES

HOMINY WAFFLES

One cupful of cold cooked hominy, one egg, well beaten, one tablespoonful of melted butter, one pinch of salt, two cupfuls of milk, and two cupfuls of flour sifted with one teaspoonful of baking powder. Mix thoroughly and bake in very hot waffle-irons, well buttered....

12 minute read

Read Chapter

RAISED HOMINY WAFFLES

RAISED HOMINY WAFFLES

To one cupful of cold cooked hominy add two cupfuls of scalded milk in which one half a yeast cake has been dissolved, one tablespoonful of butter, melted, a pinch of salt, one tablespoonful of sugar, and two cupfuls of flour. Mix thoroughly and set to rise over night. In the morning add two eggs, beaten separately, folding in the stiffly beaten whites last. Bake in very hot, well-greased irons....

19 minute read

Read Chapter

INDIAN WAFFLES

INDIAN WAFFLES

One cupful each of flour and corn-meal, two cupfuls of thick sour milk, one cupful of sour cream, half a teaspoonful of salt, one teaspoonful of soda, two tablespoonfuls of sugar, and two eggs, beaten separately, the stiffly beaten whites being folded in last. Bake in a very hot, well-greased waffle-iron and serve very hot....

15 minute read

Read Chapter

KENTUCKY WAFFLES

KENTUCKY WAFFLES

Make a smooth paste of two cupfuls of sifted flour and two cupfuls of milk, add one half cupful of softened butter, not melted, then the well-beaten yolks of three eggs, then the stiffly beaten whites, and, just before baking, one heaping teaspoonful of baking powder. Beat very hard for five minutes and bake in a hissing-hot iron....

15 minute read

Read Chapter

MARYLAND WAFFLES

MARYLAND WAFFLES

Beat four eggs separately, the whites to a stiff froth. To the beaten yolks add a pinch of salt, two cupfuls of milk, and enough sifted flour to make a stiff batter. Beat hard until perfectly smooth and free from lumps. Thin the batter by adding gradually the beaten whites of the eggs, and a little more milk in which a level teaspoonful of baking powder has been dissolved. Add lastly one tablespoonful of melted butter or lard. Have the waffle-irons very hot and well greased, and butter each waff

28 minute read

Read Chapter

PLAIN WAFFLES

PLAIN WAFFLES

Two cupfuls of sifted flour, two cupfuls of milk, one tablespoonful of melted butter, one tablespoonful of melted lard, two teaspoonfuls of baking powder sifted with the flour, two eggs well beaten, and half a teaspoonful of salt. Beat thoroughly and have the irons hot before mixing....

12 minute read

Read Chapter

RICE WAFFLES

RICE WAFFLES

One cupful of cold boiled rice beaten light with one cupful of milk. Add one tablespoonful of melted butter, half a teaspoonful of soda dissolved in a little of the milk, two eggs well beaten, and enough flour, sifted in with one teaspoonful of cream tartar, to make a thin batter. Beat thoroughly and bake in well-greased waffle-irons. Cream tartar and spices are practically certain to be pure when bought of a druggist instead of a grocer. (Not knocking the groceryman.)...

21 minute read

Read Chapter

RICE AND CORN-MEAL WAFFLES

RICE AND CORN-MEAL WAFFLES

One cupful of cold boiled rice, one half cupful each of wheat flour and corn-meal, one tablespoonful of melted butter, one half teaspoonful of soda dissolved in hot water, one teaspoonful of salt, two eggs, beaten separately, and enough milk to make a thin batter. The waffle-irons must be very thoroughly greased and the baking must be done with great care, as these waffles are likely to burn....

19 minute read

Read Chapter

SWEDISH WAFFLES

SWEDISH WAFFLES

Two cupfuls of cream, whipped stiff, one half cupful of sugar, one egg beaten with one fourth cupful of cold water, one half cupful of melted butter, and enough flour, sifted, to make a thin batter. Fold the whipped cream in carefully just before baking, and sprinkle with sugar when done....

14 minute read

Read Chapter

TENNESSEE WAFFLES

TENNESSEE WAFFLES

Two cupfuls of sifted flour, half a teaspoonful of salt, one tablespoonful of melted butter or lard, one egg, beaten separately, and milk enough to make a thin batter. Bake until brown in a well-greased waffle-iron....

10 minute read

Read Chapter

VIRGINIA WAFFLES

VIRGINIA WAFFLES

Three eggs, well beaten, two cupfuls of milk, one half cupful of melted butter, two teaspoonfuls of baking powder, a pinch of salt, and enough flour to make a thin batter. Bake in hissing-hot waffle-irons. The breakfast beverage par excellence is coffee, at least in American households, but, rather than have coffee poorly made, it is better to have no coffee at all. The French method of coffee making has practically superseded the old-fashioned boiled coffee. Cheap coffee, carefully made in the

2 minute read

Read Chapter

BOILED COFFEE

BOILED COFFEE

One cupful of ground coffee, mixed with a raw, unbeaten egg, and part of the shell. Add half a cupful of cold water, and put it into the coffee-pot. Pour over four cupfuls of boiling water, and as it rises and begins to boil, stir it with a silver spoon. Let boil hard for ten or fifteen minutes, then take from the fire. Pour out one cupful of the coffee, then put it back, and set the pot on the back of the stove for five minutes to settle....

24 minute read

Read Chapter

CAFÉ GLACÉ

CAFÉ GLACÉ

A welcome variant in summer, even for people who do not like cold coffee. Fill iced-tea glasses three fourths full of inch cubes of ice, add a lump or two of sugar, and pour in the coffee, boiling hot. Do not stir, but add the cream immediately. For some strange reason, it is better than if the hot coffee is poured over the ice, sugar, and cream. Anybody knowing why, please write....

19 minute read

Read Chapter

CHOCOLATE

CHOCOLATE

Make exactly like cocoa, using milk instead of water. A few drops of vanilla added to chocolate pleasantly accentuates its flavor....

6 minute read

Read Chapter

COCOA

COCOA

Directions are given on the package the cocoa comes in. If not, buy another kind....

4 minute read

Read Chapter

TEA

TEA

Cheap tea contains sawdust, dried and powdered hay, grass-seed, and departed but unlamented insects. Moral—buy good tea, or go without. Have the kettle boiling, and take the water at the first boil. Scald out the tea-pot, which must never be of metal, and put into it one teaspoonful of tea for each person, and one for the pot, or more, if curly hair for the drinker is desired. Pour one cupful of boiling water for each person and another for the pot upon the tea, and pour off the tea inside of th

3 minute read

Read Chapter

CHICKEN SALAD

CHICKEN SALAD

Mix cold, cooked, shredded chicken with half the quantity of finely cut celery, mix with mayonnaise dressing , and serve on a bit of lettuce. Garnish with parsley and slices of hard-boiled egg. Canned chicken may be used, but it is not as good....

12 minute read

Read Chapter

CHICKEN AND MUSHROOM SALAD

CHICKEN AND MUSHROOM SALAD

Equal parts of chicken and cooked mushrooms. Mayonnaise ....

3 minute read

Read Chapter

MOCK CHICKEN SALAD

MOCK CHICKEN SALAD

Cold roast pork, shredded with the fingers and mixed with half as much finely cut celery. Mayonnaise ....

6 minute read

Read Chapter

CHICKEN AND SWEETBREAD SALAD

CHICKEN AND SWEETBREAD SALAD

Cold, cooked, shredded chicken, and half the quantity of cooked sweetbreads cut fine. Mayonnaise ....

5 minute read

Read Chapter

CHICKEN AND NUT SALAD

CHICKEN AND NUT SALAD

Add a few pecans or English walnuts, cut coarsely, to chicken salad....

4 minute read

Read Chapter

ALMOND SALAD

ALMOND SALAD

Stone and chop six olives. Add half a cupful of blanched and shredded almonds, and half a cupful of tender celery cut fine. Serve on lettuce leaves, with mayonnaise ....

9 minute read

Read Chapter

ASPARAGUS SALAD

ASPARAGUS SALAD

Boil, drain, and cool the asparagus. Serve on lettuce leaves with French dressing , and garnish with slices of hard-boiled egg....

6 minute read

Read Chapter

APPLE AND CRESS SALAD

APPLE AND CRESS SALAD

Cut sour apples into dice. Mix with watercress, carefully picked over, and French dressing ....

5 minute read

Read Chapter

APRICOT SALAD

APRICOT SALAD

Chill the fruit, pare, stone, cut in halves, arrange on lettuce leaves, and pour over French dressing made with lemon-juice....

6 minute read

Read Chapter

ASPARAGUS AND SALMON SALAD

ASPARAGUS AND SALMON SALAD

Flake cold, boiled salmon, mix with cooked asparagus tips, and add a little finely cut celery. Mayonnaise ....

6 minute read

Read Chapter

BEAN SALAD

BEAN SALAD

Lima beans boiled, drained, and cooled, chopped onion and minced parsley. Mayonnaise ....

4 minute read

Read Chapter

BORDEAUX SALAD

BORDEAUX SALAD

Celery and olives, coarsely cut. Mayonnaise ....

3 minute read

Read Chapter

BANANA SALAD

BANANA SALAD

Chill the fruit, peel, slice thin, pour over French dressing made with lemon-juice, and serve at once on lettuce leaves....

6 minute read

Read Chapter

BANANA AND CHERRY SALAD

BANANA AND CHERRY SALAD

Prepare as above, mixing the bananas with a few maraschino cherries, cut into quarters....

5 minute read

Read Chapter

BANANA AND PIMENTO SALAD

BANANA AND PIMENTO SALAD

Prepare as above, using shredded scarlet pimentos instead of the cherries....

4 minute read

Read Chapter

BANANA AND CELERY SALAD

BANANA AND CELERY SALAD

Six bananas, half a cupful of nuts cut fine, and two stalks of celery cut fine. Peel the bananas carefully, cut the fruit into dice, mix with the nuts and celery, add mayonnaise , fill the banana skins, chill, and serve on lettuce leaves....

13 minute read

Read Chapter

BIRD’S-NEST SALAD

BIRD’S-NEST SALAD

Take the yolks of hard-boiled eggs and rub to a paste with an equal quantity of Neufchatel cheese. Season with salt and paprika, and make into egg-shaped balls. Make a mound of the shredded whites and lay the egg-balls upon it, flecking them with black pepper. Surround the dish with the heart-leaves of head lettuce, and serve mayonnaise dressing in a dish apart....

18 minute read

Read Chapter

CELERY SALAD

CELERY SALAD

Crisp, tender celery cut fine, mixed with a little chopped onion and mayonnaise . Serve on lettuce....

5 minute read

Read Chapter

CAULIFLOWER SALAD

CAULIFLOWER SALAD

Boil a large cauliflower in salted water until tender. Drain, cool, separate the flowerets, sprinkle with chopped onion and parsley, and set on ice. When thoroughly chilled, mix with mayonnaise , and serve on lettuce leaves....

10 minute read

Read Chapter

BOHEMIAN SALAD

BOHEMIAN SALAD

Mix fried oysters or fried scallops, cold, with half the quantity of finely cut celery. Serve very cold on lettuce leaves with mayonnaise ....

7 minute read

Read Chapter

CRAB SALAD

CRAB SALAD

Use the meat of boiled crabs flaked into pieces of uniform size. The canned crab meat is very good. Add half the quantity of finely cut celery, mix with mayonnaise , and serve on lettuce leaves....

10 minute read

Read Chapter

CRESS SALAD

CRESS SALAD

Watercress and nasturtium leaves. French dressing . Garnish with nasturtium blossoms....

3 minute read

Read Chapter

CALF’S-BRAIN SALAD

CALF’S-BRAIN SALAD

Parboil the brains in acidulated water, blanch, cool, and remove all veins and membranes. Break in pieces and proceed as for Crab Salad ....

7 minute read

Read Chapter

CUCUMBER SALAD

CUCUMBER SALAD

Peel, slice, and chill the cucumbers. Drain, mix with chopped onion, or small bits of the large white onions. French dressing ....

6 minute read

Read Chapter

CUCUMBER AND RADISH SALAD

CUCUMBER AND RADISH SALAD

Prepare as above, and add a few radishes, sliced but not peeled. The onion may be omitted....

5 minute read

Read Chapter

COTTAGE CHEESE SALAD

COTTAGE CHEESE SALAD

Make soft cottage cheese into balls the size of a bird’s egg. Arrange carefully with cucumber dice and a little chopped onion. French dressing ....

7 minute read

Read Chapter

CREAM CHEESE SALAD

CREAM CHEESE SALAD

Prepare cheese as above, coloring the balls with spinach juice or green color paste. Sprinkle with chopped parsley, arrange on lettuce leaves, and pour over French dressing ....

8 minute read

Read Chapter

CUCUMBER JELLY

CUCUMBER JELLY

Cut peeled tomatoes and cucumbers into dice, saving the juice. Season with grated onion, pepper, and salt. Mix with hot water, in which gelatine has been dissolved, let cool, break up and serve in tomato shells with mayonnaise . When gelatine is used in salads, half a package to each two cupfuls of salad material is about the right proportion....

16 minute read

Read Chapter

CHERRY SALAD

CHERRY SALAD

Maraschino or ox-heart cherries stuffed with hazel nuts. Serve very cold on lettuce leaves with mayonnaise ....

5 minute read

Read Chapter

CELERY AND NUT SALAD

CELERY AND NUT SALAD

Celery and pecans, or English walnuts, coarsely cut. Mayonnaise ....

4 minute read

Read Chapter

CAULIFLOWER AND BEET SALAD

CAULIFLOWER AND BEET SALAD

Cooked cauliflower flowerets and dice of cold, boiled beets. Serve on lettuce with mayonnaise ....

5 minute read

Read Chapter

CHEESE AND TOMATO SALAD

CHEESE AND TOMATO SALAD

Slices of tomato with small bits of Edam cheese. Serve on lettuce leaves with French dressing ....

6 minute read

Read Chapter

CELERY JELLY SALAD

CELERY JELLY SALAD

Put into a saucepan two cupfuls of strained tomatoes, a tablespoonful of grated onion, a bay leaf, and a pinch of celery seed. Bring to a boil, set aside for fifteen minutes, add half a package of gelatine that has been soaked in half a cupful of cold water, half a teaspoonful of salt, and the juice of half a lemon. Stand over boiling water until the gelatine is all dissolved. Strain, stir in a quantity of finely cut celery, set on ice, stir until it begins to thicken, mould in small cups, and c

30 minute read

Read Chapter

CHESTNUT SALAD

CHESTNUT SALAD

Shell and blanch the nuts, boil until tender, drain, and peel. Add an equal quantity of finely cut celery and some bits of pimento. Mayonnaise ....

8 minute read

Read Chapter

CHICKEN ASPIC SALAD

CHICKEN ASPIC SALAD

Use strong, clear chicken stock or the chicken juice which comes in cans, and half a package of gelatine to each pint. When the jelly begins to thicken, stir in lightly broken English walnuts, mould, chill, turn out on plates covered with lettuce leaves, and mask with mayonnaise ....

14 minute read

Read Chapter

TOMATO ASPIC SALAD

TOMATO ASPIC SALAD

Use the juice and strained pulp of fresh or canned tomatoes. Season highly with salt, pepper, grated onion, and vinegar. Use half a package of gelatine to each two cupfuls of juice and pulp, mould in small cups, chill, turn out on lettuce leaves, and mask with mayonnaise ....

14 minute read

Read Chapter

BELLEVUE SALAD

BELLEVUE SALAD

Make the tomato aspic according to directions given above. When it begins to stiffen, stir in lightly flaked shrimps and cucumber dice, mould, chill, turn out on individual serving dishes, surround with the tender heart-leaves of head lettuce, and mask with mayonnaise dressing ....

12 minute read

Read Chapter

CHICKEN SALAD EN BELLEVUE

CHICKEN SALAD EN BELLEVUE

Make the tomato aspic and mould in a border mould. At serving-time turn out upon a platter, fill the centre with chicken salad and surround with tomato aspic. Garnish with the heart-leaves of head lettuce....

10 minute read

Read Chapter

CUCUMBER ASPIC SALAD

CUCUMBER ASPIC SALAD

Chop cucumbers fine, or grate on a coarse grater. Season with onion and celery, or a little celery seed. Add salt, pepper, and vinegar to taste, and save every drop of the juice. Tint with green color paste if desired. Use one package of gelatine to each quart of the pulp, and proceed according to directions given for other aspic salads. Turn into a border mould and chill on ice. At serving-time cover the platter with lettuce leaves, turn the border out of the mould and fill the centre with a fi

25 minute read

Read Chapter

CELERY AND RADISH SALAD

CELERY AND RADISH SALAD

Prepare the celery as usual, but do not peel the radishes. Slice them thin and leave the little red line around each slice. Chill thoroughly, mix with mayonnaise , and serve on lettuce leaves. Garnish with whole radishes....

12 minute read

Read Chapter

CABBAGE SALAD

CABBAGE SALAD

Select a small, heavy, shapely head of white cabbage. Cut a slice off the top and scoop out the interior carefully, leaving a thin shell. Shred the inner portion with an equal quantity of crisp celery, mix with mayonnaise and serve in the cabbage. A few nut meats may be added. Sometimes the cabbage bowl is filled with fried oysters, and the celery and cabbage salad served on lettuce leaves....

19 minute read

Read Chapter

SALAD À L’ESPAGNOLE

SALAD À L’ESPAGNOLE

Scald, skin, and cool large, smooth tomatoes, cut a slice off the blossom end and scoop out the pulp with a silver spoon. Drain the pulp, add an equal quantity of cucumber dice, cut small, and a little grated onion to season, mix with a French dressing and fill the tomato shell with the mixture. Put a spoonful of mayonnaise on top of each tomato and serve on individual plates covered with lettuce leaves....

21 minute read

Read Chapter

GRAPE SALAD

GRAPE SALAD

Use large, white, California grapes, peel, seed, and cut in halves. Mix with sour orange slices, and any preferred nuts. Use French dressing made with lemon-juice, and serve on lettuce leaves....

9 minute read

Read Chapter

GRAPE SALAD—II

GRAPE SALAD—II

Prepare as above, using apples in place of the oranges....

3 minute read

Read Chapter

GRAPEFRUIT SALAD

GRAPEFRUIT SALAD

Break the pulp of grapefruit into small bits and drain, reserving the juice. Arrange on lettuce leaves, sprinkle with cut English walnuts, and pour over a French dressing made of oil and the juice of the fruit....

11 minute read

Read Chapter

ITALIAN SALAD

ITALIAN SALAD

Six cold, cooked potatoes, cut in dice, six flaked sardines, three small cucumber pickles, chopped, and a stalk of celery cut fine. French dressing ....

7 minute read

Read Chapter

LETTUCE SALAD

LETTUCE SALAD

Use the crisp heart-leaves of head lettuce, and dress with French dressing . Serve with cheese and toasted crackers....

6 minute read

Read Chapter

ENDIVE SALAD

ENDIVE SALAD

Use the crisp leaves of endive and prepare as above....

3 minute read

Read Chapter

MARGUERITE SALAD

MARGUERITE SALAD

Make a bed of lettuce leaves on each individual dish. Slice hard-boiled eggs lengthwise, and remove the yolks whole. Put a yolk in the centre of each plate and arrange the white around it, cut in strips to resemble the petals of a Marguerite. French dressing ....

13 minute read

Read Chapter

MARQUISE SALAD

MARQUISE SALAD

Tomatoes sliced and sprinkled with chopped onion, parsley and finely cut celery. Serve on lettuce leaves with French dressing ....

6 minute read

Read Chapter

NORMANDY SALAD

NORMANDY SALAD

Three cucumbers and three hard-boiled eggs, cut in dice, a cupful of olive meat, and half a cupful of pecan or English walnut meat, broken, but not chopped. Mayonnaise . The egg may be omitted....

10 minute read

Read Chapter

NUT AND SWEETBREAD SALAD

NUT AND SWEETBREAD SALAD

A can of shrimps, a pound and a half of sweetbreads, cooked and cut into dice, a can of French peas, a can of mushrooms, a cupful of English walnuts, half a cupful of blanched almonds, and a cupful of finely cut celery. Mix with mayonnaise and serve on lettuce leaves. Half, or even a third, of this quantity is sufficient for a small family....

19 minute read

Read Chapter

ORANGE SALAD

ORANGE SALAD

Thin slices of very sour oranges, sprinkled with cut English walnuts. Serve on lettuce leaves with French dressing made with lemon-juice. Especially good with game....

7 minute read

Read Chapter

PIMENTO SALAD

PIMENTO SALAD

Shredded pimentos, sliced olives, finely cut celery, and a tablespoonful of chopped onion to each pint. Mayonnaise . This salad should be half celery, one fourth pimentos, and one fourth olives....

9 minute read

Read Chapter

PIMENTO SALAD—II

PIMENTO SALAD—II

Hard-boiled eggs cut into eighths. Half the quantity of shredded pimentos, and as much olive meat as pimentos. To each pint of the salad add one tablespoonful of the tiny pearl onions which come in bottles. Mix with mayonnaise , and serve on lettuce leaves....

12 minute read

Read Chapter

PEPPER SALAD

PEPPER SALAD

Sliced tomatoes and cucumbers, shredded green peppers, chopped onion, and French dressing ....

4 minute read

Read Chapter

PARISIAN SALAD

PARISIAN SALAD

Boil French peas in their own juice, drain, cool, and mix with cut walnut meats. Soak for an hour in French dressing , drain, put into lemon cups on lettuce leaves, and serve with a spoonful of mayonnaise on top....

12 minute read

Read Chapter

PORTUGUESE SALAD

PORTUGUESE SALAD

Celery, English walnuts, and shredded pimentos. Mayonnaise ....

3 minute read

Read Chapter

PEACH SALAD

PEACH SALAD

Prepare according to directions given for Apricot Salad , and stuff the halves with maraschino cherries and chopped nuts....

6 minute read

Read Chapter

RUSSIAN SALAD

RUSSIAN SALAD

Make tomato aspic in a border mould, turn out on a platter and fill the centre with celery mayonnaise ....

6 minute read

Read Chapter

PINEAPPLE SALAD

PINEAPPLE SALAD

Pineapple, oranges, bananas, and strawberries, cut coarsely. French dressing made with lemon-juice. Serve in the pineapple shell, or in orange baskets, or banana skins....

7 minute read

Read Chapter

SCALLOP SALAD

SCALLOP SALAD

Parboil the scallops, drain, and cool. Cut coarsely, and mix with half the quantity of finely cut celery. Mayonnaise ....

6 minute read

Read Chapter

OYSTER SALAD

OYSTER SALAD

Prepare according to directions given above. Mushrooms may be added if desired....

3 minute read

Read Chapter

STUFFED-TOMATO SALAD

STUFFED-TOMATO SALAD

Scald, drain, skin, and chill large, well-shaped, ripe tomatoes. Cut a slice off the blossom end, scoop out the pulp, drain, mix with an equal quantity of finely cut celery and a little minced onion. Mix with mayonnaise , fill the shells, put a spoonful of stiff mayonnaise on top, with a little sprig of parsley upright for a garnish, or an English walnut meat. Any salad which combines well with the flavor of tomato may be served in tomato shells, and as a cupful of salad will stuff several tomat

28 minute read

Read Chapter

SHRIMP SALAD

SHRIMP SALAD

Use either canned or fresh shrimps. Break into small bits, mix with mayonnaise , and serve on lettuce leaves....

6 minute read

Read Chapter

SUMMER SALAD

SUMMER SALAD

Slice peeled tomatoes, drain, and mix with sliced cucumbers and finely chopped onion. Mayonnaise ....

4 minute read

Read Chapter

SALMON SALAD

SALMON SALAD

Use boiled, fresh salmon. Free from skin, fat, and bone, and flake. Mix with finely cut celery and a few capers. Mayonnaise ....

7 minute read

Read Chapter

SALMON SALAD—II

SALMON SALAD—II

Prepare as above, using cucumber dice and a bit of chopped onion instead of the celery and capers. Mayonnaise ....

6 minute read

Read Chapter

SARDINE SALAD

SARDINE SALAD

Drain the sardines, sprinkle with lemon-juice, and alternate with hard-boiled egg quarters on a bed of lettuce leaves. French dressing ....

6 minute read

Read Chapter

SHAD ROE SALAD

SHAD ROE SALAD

Boil the roe, chill, slice, and add finely cut celery and boiled beet dice. Mayonnaise ....

5 minute read

Read Chapter

SHAD ROE SALAD—II

SHAD ROE SALAD—II

Prepare the roe as above and mix with sliced cucumbers. Season with chopped onion and mix with mayonnaise ....

6 minute read

Read Chapter

SWEETBREAD SALAD

SWEETBREAD SALAD

Prepare according to directions given for Calf’s-Brain Salad ....

3 minute read

Read Chapter

SALSIFY SALAD

SALSIFY SALAD

Boil, drain, and cool, cut into dice and combine with an equal quantity of potatoes, lima beans, or cauliflower. French dressing ....

6 minute read

Read Chapter

SPINACH SALAD

SPINACH SALAD

Mould cooked and chopped spinach in small cups. Turn out on individual dishes, garnish with hard-boiled eggs and beet dice. French dressing ....

6 minute read

Read Chapter

STRING BEANS SALAD

STRING BEANS SALAD

String the beans, but do not cut them. Boil, drain, and cool. Serve on lettuce leaves with French dressing and garnish with nasturtium blossoms....

7 minute read

Read Chapter

SHRIMP AND CUCUMBER SALAD

SHRIMP AND CUCUMBER SALAD

Cut the shrimps coarsely and sprinkle with French dressing . At serving-time, drain, mix with an equal quantity of crisp cucumber dice, and serve on lettuce leaves with mayonnaise ....

9 minute read

Read Chapter

VIENNA SALAD

VIENNA SALAD

Finely cut celery, apple dice, and shreds of green pepper. Mayonnaise ....

4 minute read

Read Chapter

WALDORF SALAD

WALDORF SALAD

Sour apples, peeled and sliced, English walnuts, and finely cut celery. Mayonnaise ....

4 minute read

Read Chapter

MUTTON SALAD

MUTTON SALAD

Cut cold roast or boiled mutton into dice, using none of the fat. Arrange on lettuce leaves, season with salt and pepper, add a few capers, and mix with mayonnaise dressing ....

9 minute read

Read Chapter

MUTTON AND ASPARAGUS SALAD

MUTTON AND ASPARAGUS SALAD

Prepare according to directions given above, using an equal quantity of cold, cooked asparagus instead of the capers....

6 minute read

Read Chapter

MUTTON AND PEA SALAD

MUTTON AND PEA SALAD

Prepare according to directions given above, using peas instead of asparagus....

4 minute read

Read Chapter

CHESTNUT SALAD—II

CHESTNUT SALAD—II

Prepare according to directions given for Chestnut Salad—I . Mix with an equal quantity of sour apples cut into dice. Mayonnaise ....

7 minute read

Read Chapter

CRESS AND WALNUT SALAD

CRESS AND WALNUT SALAD

Wash and drain a bunch of watercress, pick off the tender sprigs and place in a salad bowl. Add half the quantity of broken English-walnuts which have been soaked in lemon-juice. Dress with a French dressing made of twice as much oil as vinegar and no seasoning except salt....

15 minute read

Read Chapter

SHAD ROE SALAD—III

SHAD ROE SALAD—III

Cook the roe with a slice of onion in salted, acidulated water for twenty minutes. Drain, cool, cut into slices, and sprinkle with French dressing . Add cucumber dice and chopped olives. Mix with mayonnaise , garnish with peppers, and serve on lettuce leaves....

13 minute read

Read Chapter

SALMON SALAD—III

SALMON SALAD—III

Open a can of salmon, break into large pieces, remove the bones, skin, and fat, and lay on a plate. Slice two tomatoes and mince finely a few small cucumber pickles. Mix the tomatoes with the pickle and put around the salmon, with a little on top. Cover with a mayonnaise , to which chopped pickles and capers have been added, and garnish with lettuce and parsley....

18 minute read

Read Chapter

ITALIAN SARDINE SALAD

ITALIAN SARDINE SALAD

Four sardines, three large potatoes, three eggs, seasoning, four anchovies, half a cupful of lima beans cooked, and plenty of oil and vinegar. Bake the potatoes, peel them, and set them aside to cool. Boil the eggs hard. Slice the potatoes into a bowl and add the beans. Skin and bone the sardines and anchovies, break into bits, and mix them with the vegetable. Put the yolks of two of the eggs into a bowl, add a pinch each of mustard and salt and enough oil to make a smooth cream. Add one third a

34 minute read

Read Chapter

EGG AND CHEESE SALAD

EGG AND CHEESE SALAD

Slice half a dozen hard-boiled eggs. Line a salad dish with lettuce leaves, cover with a layer of the eggs, and sprinkle thickly with grated cheese. Thin some mayonnaise with a little cream and spread over the cheese. Add another layer of eggs and cheese and a sprinkling of chopped cucumber pickle. Put in the remainder of the eggs, cover with mayonnaise and sprinkle more cheese over all....

20 minute read

Read Chapter

CELERY AND PINEAPPLE SALAD

CELERY AND PINEAPPLE SALAD

Use equal parts of shredded pineapple and celery, cut fine. Sprinkle with lemon-juice, and chill. Add a few blanched and pounded almonds, mix with mayonnaise , and serve on lettuce leaves....

9 minute read

Read Chapter

VEAL SALAD

VEAL SALAD

One cupful of cold roast veal cut into dice. Add one cupful of cooked peas. Sprinkle with celery salt, chopped capers and pickles, and pour over a French dressing , seasoned with dry mustard and chopped mint. In making the French dressing for this salad, use ordinary cider vinegar instead of tarragon vinegar....

15 minute read

Read Chapter

TOMATOES STUFFED WITH ASPARAGUS TIPS

TOMATOES STUFFED WITH ASPARAGUS TIPS

Prepare tomato shells according to directions previously given. Cut cold, cooked asparagus tips in small bits, mix with mayonnaise , and fill the shells. Season with grated onion if desired....

9 minute read

Read Chapter

TUTTI-FRUITTI SALAD

TUTTI-FRUITTI SALAD

One half pound of figs, cut in small pieces, one quarter pound of stoned dates, four oranges cut into small slices, one cupful of canned strawberries, one cupful of canned pineapple, the juice of one lemon, three or four tablespoonfuls of sugar, and one cupful of sherry. While this is not strictly a salad, it is served on lettuce leaves in place of a salad. Half or a third of the quantity is sufficient for a small family....

21 minute read

Read Chapter

SPAGHETTI SALAD

SPAGHETTI SALAD

Shredded celery, boiled spaghetti broken into inch pieces, and bits of Spanish pimento. Mix with mayonnaise and serve on lettuce leaves....

6 minute read

Read Chapter

SWEETBREAD AND CUCUMBER SALAD

SWEETBREAD AND CUCUMBER SALAD

Mix cooked sweetbreads, cut into dice, with half the amount of cucumbers cut the same size, and a little finely cut celery. Mix with mayonnaise and serve on lettuce leaves....

9 minute read

Read Chapter

HAM AND CELERY SALAD

HAM AND CELERY SALAD

Cut cold, cooked ham into bits and mix with half as much celery cut fine. Mix with mayonnaise and serve on lettuce leaves. Garnish with hard-boiled eggs cut in slices....

9 minute read

Read Chapter

EGG AND POTATO SALAD

EGG AND POTATO SALAD

Dress slices of cold, hard-boiled eggs and potatoes with French dressing , arrange on lettuce leaves, and garnish with stoned olives....

7 minute read

Read Chapter

CHEESE AND PARSLEY SALAD

CHEESE AND PARSLEY SALAD

Moisten Neufchatel or cream cheese with cream, and shape in tiny balls. Roll in very finely minced parsley, and serve on lettuce leaves with French dressing ....

9 minute read

Read Chapter

CHERRY AND PINEAPPLE SALAD

CHERRY AND PINEAPPLE SALAD

Half of a banana, one orange, one cupful of shredded pineapple, one cupful of stoned cherries, one fourth cupful of blanched almonds, the juice of half a lemon, and one tablespoonful of powdered sugar. Use the cherry juice in a French dressing ....

12 minute read

Read Chapter

SHRIMP AND CELERY SALAD

SHRIMP AND CELERY SALAD

Equal parts of shredded shrimps and finely cut celery. Mix with mayonnaise and serve on lettuce leaves....

6 minute read

Read Chapter

POTATO AND NUT SALAD

POTATO AND NUT SALAD

Three cold, boiled potatoes, three hard-boiled eggs, one half cupful of walnuts, and a dozen olives. Cut the potatoes and eggs into dice, stone the olives, cut fine, break up the nut meats and mix all together. Pour over a small quantity of French dressing and let stand on ice. At serving-time, mix with a little mayonnaise ....

17 minute read

Read Chapter

EGG AND CHICKEN SALAD

EGG AND CHICKEN SALAD

Chop cold roast chicken very fine. Mix the yolks of hard-boiled eggs with the chicken, adding enough mayonnaise to make the mixture easily into balls. Cut the whites of the eggs into rings, and serve the balls and the rings together on lettuce leaves....

13 minute read

Read Chapter

CABBAGE AND PEPPER SALAD

CABBAGE AND PEPPER SALAD

Shred finely a crisp, raw cabbage. Mix with half as much shredded green pepper. Serve on lettuce leaves with mayonnaise ....

7 minute read

Read Chapter

CHEESE AND CELERY SALAD

CHEESE AND CELERY SALAD

Cut crisp, tender celery into small bits, sprinkle with grated Parmesan cheese and serve on lettuce leaves with French dressing ....

7 minute read

Read Chapter

CELERY AND CAULIFLOWER SALAD

CELERY AND CAULIFLOWER SALAD

Equal parts of finely cut celery and cold, cooked cauliflower broken into bits. Either French dressing or mayonnaise ....

7 minute read

Read Chapter

CAULIFLOWER AND CARROT SALAD

CAULIFLOWER AND CARROT SALAD

Cold, cooked cauliflower broken into bits, and one third the quantity of cooked carrots cut into dice. Either French or mayonnaise dressing ....

8 minute read

Read Chapter

PEA AND WALNUT SALAD

PEA AND WALNUT SALAD

Equal quantities of cold, cooked peas and English walnuts broken into small bits. Sprinkle with French dressing , let stand half an hour and mix with mayonnaise . Serve on lettuce leaves or in lemon cups....

11 minute read

Read Chapter

RUSSIAN SALAD—II

RUSSIAN SALAD—II

Equal quantities of cooked potato dice, peas, carrots, lima beans, shredded celery, sliced tomatoes, chopped onion, cucumber dice and anchovies broken into small bits. French dressing , using more vinegar than usual....

9 minute read

Read Chapter

GERMAN CAULIFLOWER SALAD

GERMAN CAULIFLOWER SALAD

Use cold, cooked cauliflower separated into flowerets. Fry shredded bacon until crisp, drain, and mix with the cauliflower. Make a French dressing , using the bacon fat instead of oil, and cider vinegar instead of tarragon. Pour hot over the salad and set away to cool....

13 minute read

Read Chapter

SPANISH SALAD

SPANISH SALAD

Cut into dice three slices of stale bread. Add an equal quantity of cold, cooked potatoes, three tomatoes, sliced, and one onion chopped fine. Rub the salad bowl with the cut side of a clove of garlic, put in the salad, and pour over plenty of French dressing ....

14 minute read

Read Chapter

ONION SALAD

ONION SALAD

Peel two or three onions, soak in water two hours, chop, put into a salad bowl, add a tablespoonful of minced parsley and pour over French dressing . The large, white Spanish onions are best for this salad. One large onion is usually enough....

12 minute read

Read Chapter

RUSSIAN SALAD—III

RUSSIAN SALAD—III

Cut crisp, tender celery into small bits, add one fourth the quantity of Russian caviare and the same quantity of anchovies as caviare. Add half as much tomato pulp as celery and mix with mayonnaise . Serve in tomato shells....

11 minute read

Read Chapter

STRAWBERRY SALAD

STRAWBERRY SALAD

Arrange tender, white lettuce leaves in cup shapes. Fill each cup with strawberries and put a tablespoonful of mayonnaise in each cup. Mayonnaise for this salad should have the mustard and tarragon vinegar omitted....

10 minute read

Read Chapter

BANANA AND PEANUT SALAD

BANANA AND PEANUT SALAD

Slice bananas lengthwise, cover with finely ground peanuts, and serve on lettuce leaves with mayonnaise ....

5 minute read

Read Chapter

EGG AND ASPARAGUS SALAD

EGG AND ASPARAGUS SALAD

Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled egg and serve on lettuce leaves with a French dressing to which chopped pickles and capers have been added....

9 minute read

Read Chapter

EGG AND CUCUMBER SALAD

EGG AND CUCUMBER SALAD

Slice cucumbers and hard-boiled eggs. Alternate slices of each in a circle around a bed of watercress, and serve with French dressing ....

7 minute read

Read Chapter

TOMATO AND CHIVE SALAD

TOMATO AND CHIVE SALAD

Peel and chill the tomatoes, and cut into halves. Sprinkle with finely chopped chives, and put a spoonful of mayonnaise on each half. Serve on lettuce....

8 minute read

Read Chapter

GRAPEFRUIT AND CELERY SALAD

GRAPEFRUIT AND CELERY SALAD

Mix grapefruit pulp with finely cut celery, using twice as much grapefruit as celery. Serve on lettuce leaves with mayonnaise ....

7 minute read

Read Chapter

CUCUMBER AND PIMOLA SALAD

CUCUMBER AND PIMOLA SALAD

Mix in equal parts, slicing both thin. Use French dressing and serve on lettuce....

5 minute read

Read Chapter

EGG AND CELERY SALAD

EGG AND CELERY SALAD

Two heads of celery cut fine, two hard-boiled eggs, and half a cupful of English walnuts. Break the nuts into small pieces, slice the eggs and mix all together. Serve on lettuce with mayonnaise ....

10 minute read

Read Chapter

CABBAGE SALAD—II

CABBAGE SALAD—II

Mix shredded, raw cabbage with mayonnaise , and sprinkle with celery seed....

4 minute read

Read Chapter

CABBAGE SALAD—III

CABBAGE SALAD—III

Cut off the small ends of green peppers, scoop out the seeds, and fill with cabbage salad prepared as above....

6 minute read

Read Chapter

EGG-BALL SALAD

EGG-BALL SALAD

Separate the whites and yolks of hard-boiled eggs. Cut the whites into shreds with the scissors. Rub the yolks through a sieve and mix to a paste with mayonnaise , adding sardines, anchovies, salmon, or any preferred meat or fish which has been cooked and pounded fine. Shape the egg mixture into balls the size of marbles. Spread lettuce leaves with mayonnaise , sprinkle it with the shredded whites of the eggs, and drop the balls of yolk paste upon it....

22 minute read

Read Chapter

STUFFED-EGG SALAD

STUFFED-EGG SALAD

Divide hard-boiled eggs in the middle, take out the yolks, cut a thin slice from the bottom of each to make them stand firm, and drop in a little mayonnaise . Mix the yolks to a paste with mayonnaise , using any preferred minced meat, fish, or vegetable for seasoning. Fill the shells, spread with mayonnaise , and sprinkle with chopped parsley....

18 minute read

Read Chapter

CELERY AND APPLE SALAD

CELERY AND APPLE SALAD

Mix equal parts of finely cut celery and shredded sour apple. Serve on lettuce leaves with mayonnaise ....

6 minute read

Read Chapter

TOMATO AND CELERY SALAD

TOMATO AND CELERY SALAD

Peel large, ripe tomatoes and cut into cubes. Drain in a colander until dry. Mix with half as much finely cut celery, and serve on lettuce leaves, with mayonnaise ....

9 minute read

Read Chapter

SHRIMP AND NUT SALAD

SHRIMP AND NUT SALAD

Break the shrimps into thirds. Use one half or one third the quantity of pecan or English walnut meats. Serve on lettuce with mayonnaise ....

8 minute read

Read Chapter

SMOKED HERRING SALAD

SMOKED HERRING SALAD

Skin and bone the herring and flake the meat. Use as much hard-boiled egg as herring, and twice as much potato dice as herring. Season with grated onion, and mix with French dressing ....

10 minute read

Read Chapter

HALIBUT SALAD

HALIBUT SALAD

Steam halibut steaks until tender, arrange on a bed of lettuce and remove the skin and bone. Cover with a layer of shredded sweet pepper, hard-boiled eggs, and olives sliced thin. Serve with a French dressing which has been seasoned with grated onion....

12 minute read

Read Chapter

HALIBUT SALAD—II

HALIBUT SALAD—II

Prepare halibut steaks according to directions given above. Sprinkle with French dressing , cover with cucumbers sliced thin, and spread with mayonnaise ....

7 minute read

Read Chapter

HALIBUT SALAD—III

HALIBUT SALAD—III

Prepare the fish according to directions given above, and flake it. Add half the quantity of finely cut celery. Serve on lettuce leaves with mayonnaise ....

7 minute read

Read Chapter

HALIBUT SALAD—IV

HALIBUT SALAD—IV

Prepare according to directions given for Halibut Salad—III , adding as much cucumber dice as celery....

5 minute read

Read Chapter

SMELT SALAD

SMELT SALAD

Boil the smelts, drain, cool, and flake the meat. Mix with cucumber dice, or finely cut celery, and serve on lettuce leaves with mayonnaise ....

7 minute read

Read Chapter

LOBSTER SALAD—I

LOBSTER SALAD—I

Pick out the meat of a cold, boiled lobster, mix with mayonnaise , and serve on lettuce leaves....

5 minute read

Read Chapter

LOBSTER SALAD—II

LOBSTER SALAD—II

Prepare according to directions given for Lobster Salad—I , adding half the quantity of finely cut celery to the fish....

6 minute read

Read Chapter

SHRIMP AND TOMATO SALAD

SHRIMP AND TOMATO SALAD

Break the shrimps into half-inch bits, and mix with twice the quantity of peeled, sliced, and drained tomatoes. Serve on lettuce leaves with mayonnaise . The tomatoes may be cut into quarters, instead of slicing....

10 minute read

Read Chapter

CRAB AND CUCUMBER SALAD

CRAB AND CUCUMBER SALAD

Use equal quantities of crab meat, broken into inch pieces, and cucumber dice. Season with a little grated onion, and mix with mayonnaise ....

7 minute read

Read Chapter

TURKEY SALAD

TURKEY SALAD

Use cold roast turkey and prepare according to directions given for Chicken Salad ....

4 minute read

Read Chapter

EGG AND CABBAGE SALAD

EGG AND CABBAGE SALAD

Boil six eggs hard. When cold, cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve, season with salt, pepper, and grated onion, and mix to a paste with mayonnaise . Mould into small balls and set aside. Shred the whites with the scissors, and add twice as much shredded cabbage. Mix with mayonnaise , arrange on a bed of lettuce leaves, and drop the egg balls on the salad....

21 minute read

Read Chapter

EGG AND SARDINE SALAD

EGG AND SARDINE SALAD

Boil three eggs hard. Cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve with four sardines, season with salt and pepper, and add enough cream or oil to make a paste. Shape into balls. Shred the whites of the eggs with the scissors, and mix with twice the quantity of finely cut celery. Mix the celery and egg together with mayonnaise , arrange on lettuce leaves, and drop the balls of egg paste upon the salad....

23 minute read

Read Chapter

TONGUE AND POTATO SALAD

TONGUE AND POTATO SALAD

Cut cold, cooked, pickled lamb’s tongues into dice, mix with twice the quantity of cold, boiled potatoes cut into dice, and add a little hard-boiled egg, finely chopped. Pour over a French dressing to which a tablespoonful of chopped cucumber pickle has been added....

13 minute read

Read Chapter

SHREDDED LETTUCE SALAD

SHREDDED LETTUCE SALAD

Use the leaf lettuce and cut crosswise into narrow ribbons, using scissors or a very sharp knife. Serve with French dressing . Sliced hard-boiled eggs may be mixed with this salad....

9 minute read

Read Chapter

GERMAN CABBAGE SALAD

GERMAN CABBAGE SALAD

Fry a cupful of finely cut bacon until crisp, and drain off the fat. Add the bacon to three times the quantity of shredded, raw cabbage. Make a salad dressing of the bacon fat and vinegar, seasoning to taste. Pour hot over the cabbage and set away to cool....

14 minute read

Read Chapter

IRWIN SALAD

IRWIN SALAD

Six medium-sized tomatoes, peeled and quartered, two or three cucumbers cut in thin slices, one Spanish onion chopped fine, three green peppers, shredded, and two large sour apples cut into dice. Rub the salad bowl with the cut side of a clove of garlic and put in the salad. Make a dressing with six tablespoonfuls of oil, three of wine vinegar, half a teaspoonful of mustard, a teaspoonful each of Worcestershire sauce, brown sugar, and salt. Sprinkle liberally with red pepper and set the bowl on

24 minute read

Read Chapter

ONE HUNDRED SANDWICH FILLINGS

ONE HUNDRED SANDWICH FILLINGS

1. One half pound of Roquefort cheese, one fourth as much butter, and half a teaspoonful of paprika. Mix to a paste with sherry wine. Spread on wafers or toasted rye bread. 2. Remove all the seeds from a pepper, chop fine, and simmer ten minutes in a tablespoonful of butter. Add a dash of salt, and set aside to cool. 3. Chopped dates seasoned with grated lemon-peel and clove or cinnamon. 4. Corned beef cut in thin slices and spread with mustard. 5. Tongue cut in thin slices, spread with mustard.

5 minute read

Read Chapter

MILK

MILK

Serve from an earthen pitcher, either hot or cold as preferred....

3 minute read

Read Chapter

BUTTERMILK

BUTTERMILK

Buttermilk is always served ice cold. On a hot day a glass of buttermilk, and a cracker or a bit of salted toast will often prove a sufficient luncheon....

8 minute read

Read Chapter

TEA

TEA

Use the best tea. The cheap tea is dear at any price. Scald out the tea-pot, which should never be of metal, and put into it a teaspoonful of tea for each person and one for the pot. Add as many cupfuls of hot water as there are teaspoonfuls of tea. Cover and let steep for a moment, but never allow it to boil. The water for tea must be freshly boiled and taken at the first vigorous boil. When tea is boiled, tannin is extracted from the grounds, and tannin, even in the most minute quantities, has

29 minute read

Read Chapter

VIENNA CHOCOLATE

VIENNA CHOCOLATE

Three heaping tablespoonfuls of grated chocolate mixed to a paste with cold water. Pour it into a double boiler with four cupfuls of milk boiling hot. Add sugar to taste, and let cook five minutes. Beat the whites of two eggs to a stiff froth and put into the chocolate pot. Put a teaspoonful of vanilla into the chocolate after taking from the fire, and pour the hot chocolate very slowly upon the eggs, stirring constantly with a silver spoon or the wooden stick which comes for the purpose. It mak

29 minute read

Read Chapter

COCOA

COCOA

Directions are given on the package the cocoa comes in. If not, buy another kind next time....

4 minute read

Read Chapter

LEMONADE

LEMONADE

Select perfect lemons and roll until soft. Extract the juice, using a glass lemon squeezer, and rejecting the seeds and pulp. Rub cut loaf sugar over the peel of the lemon to extract the oil, and add to the lemon-juice. Fill a glass pitcher one third full of broken ice, pour the lemon-juice upon the ice, and add granulated sugar and water to taste....

17 minute read

Read Chapter

ICED TEA

ICED TEA

Make tea according to directions given above, using two or three extra teaspoonfuls of tea. Fill a glass pitcher half full of broken ice, and pour the tea, scalding hot, upon the ice, being careful that the stream strikes the ice, and not the pitcher. Serve with cut loaf sugar, and slices of lemon....

15 minute read

Read Chapter

PINEAPPLE CUP

PINEAPPLE CUP

Put into a bowl the juice of three lemons, two oranges, sliced and seeded, one grated pineapple, and one cupful of sugar. Let stand an hour to extract the juice, then strain through a fruit press. Add to the juice as much cold water as desired, and two slices of pineapple, shredded. Pour into glasses half full of cracked ice....

16 minute read

Read Chapter

RASPBERRY CUP

RASPBERRY CUP

Mash and strain two cupfuls of currants stripped from the stems. Mash also an equal quantity of raspberries. Mix the juices, sweeten to taste, and serve in glasses with cracked ice and cold water....

9 minute read

Read Chapter

PINEAPPLE LEMONADE

PINEAPPLE LEMONADE

One cupful of sugar, one cupful of canned pineapple, one cupful of water and the juice of two lemons. Boil the sugar and water until it threads. Put the pineapple through the fruit press and add to the syrup with the juice of the lemons. When ready to serve, add water and sugar to taste. Serve ice cold....

16 minute read

Read Chapter

GRAPE JUICE

GRAPE JUICE

Stem ripe Concord grapes. Do not wash unless necessary. Cover with cold water and put into a saucepan over a slow fire. Boil until the grapes are in pieces, then strain through coarse cheese-cloth and sweeten to taste. Serve in glasses with plenty of cracked ice....

12 minute read

Read Chapter

BLACKBERRY SHRUB

BLACKBERRY SHRUB

For every cupful of fruit juice take one half cupful of cider vinegar and two cupfuls of sugar. Put the fruit, sugar, and vinegar over the fire, stir until the sugar dissolves, and boil until a thick syrup. Skim if necessary, strain, and bottle. When served, allow one fourth cupful of syrup to half or three fourths of a cupful of ice water....

17 minute read

Read Chapter

RASPBERRY SHRUB

RASPBERRY SHRUB

Use ripe red raspberries, and prepare according to directions given for Blackberry Shrub ....

4 minute read

Read Chapter

RASPBERRY DASH

RASPBERRY DASH

Fill the tumbler half full of cracked ice. Add one tablespoonful of sweetened raspberry juice and one tablespoonful of cream. Fill the glass with soda water....

7 minute read

Read Chapter

MINT SANGAREE

MINT SANGAREE

Crush two or three sprays of mint with a lump of sugar. Put into a glass half full of cracked ice. Add four tablespoonfuls of grape juice and fill the glass to the brim with charged water. Shake thoroughly and strain into another glass....

12 minute read

Read Chapter

SELTZER LEMONADE

SELTZER LEMONADE

Squeeze the juice of a lemon into a tall glass, add two inches of shaved ice, two heaping teaspoonfuls of sugar and fill the glass with seltzer or Apollinaris....

8 minute read

Read Chapter

TEMPERANCE PUNCH

TEMPERANCE PUNCH

Upon a tablespoonful of good tea pour two quarts of boiling water. In the meantime have ready the juice and peelings of three lemons and one orange in a pitcher. When the tea has steeped for five minutes, strain through a fine strainer into the pitcher. Add a cupful of sugar and cool slowly. At serving-time put into glasses with plenty of ice....

17 minute read

Read Chapter

EATING AND DINING

EATING AND DINING

There is an old saying to the effect that “all may eat, but ladies and gentlemen dine.” The difference lies more in the preparation and manner of serving than in the food itself, and whether her evening meal is a banquet or a repast of the lunch-counter sort rests wholly with the housewife. We pause long enough to pay our disrespects to that barbarous institution known in America as the Sunday Dinner. On six days in the week, the average business man eats a light luncheon or none at all. On the

2 minute read

Read Chapter

I

I

Cover thin circles of fried or toasted bread with chopped hard-boiled eggs, lay a curled anchovy in the centre of each piece and serve either hot or cold, garnishing with minced parsley or capers....

9 minute read

Read Chapter

II

II

Cut thin slices of bread into fancy shapes, toast, spread with butter, and lay a curled anchovy in the centre around half a pimola. Fill the spaces with the minced whites and sifted yolks of hard-boiled eggs and border with minced capers or parsley....

12 minute read

Read Chapter

III

III

Serve pitted olives on rounds of fried bread with an anchovy curled around each olive. Fill the space to the edge with chopped olives or rings of hard-boiled eggs. Garnish with cress....

9 minute read

Read Chapter

IV

IV

Fry small rounds of bread in clarified butter, sprinkle with grated cheese, season with salt and cayenne, and put in the oven until the cheese is melted. Fillets of anchovies may be laid on these canapés and they may be served hot or cold, garnishing with minced parsley....

13 minute read

Read Chapter

V

V

Pound anchovies to a smooth paste with butter and season with cayenne and lemon-juice. Spread on strips of toast or bread and lay strips of anchovy on each piece. Fill the spaces between with hard-boiled eggs chopped separately....

10 minute read

Read Chapter

VI

VI

Chop watercress and pickles with the yolks of hard-boiled eggs and rub to a smooth paste with butter. Spread on strips of fried or toasted bread and lay an anchovy on each one....

9 minute read

Read Chapter

VII

VII

Slice large tomatoes, cut circles of bread to fit, and toast or fry the bread. Lay a slice of tomato on each piece, put a pimola in the centre, curl an anchovy around it and border with stiff Mayonnaise , using the pastry bag and tube. Serve ice cold....

13 minute read

Read Chapter

VIII

VIII

Beat together two eggs, a tablespoonful of melted butter, a teaspoonful of anchovy sauce, and salt and cayenne to season. Add three tablespoonfuls of grated cheese and one tablespoonful of flour wet with cream. Spread thickly upon small slices of toast and bake until brown....

12 minute read

Read Chapter

IX

IX

Chop two hard-boiled eggs fine, mix to a smooth paste with melted butter, season with anchovy essence, and serve on small circles or squares of buttered toast....

7 minute read

Read Chapter

X

X

Spread strips of toast with caviare rubbed to a smooth paste with butter, sprinkle with chopped watercress, and serve cold....

5 minute read

Read Chapter

XI

XI

Heat caviare with enough cream to moisten, spread on rounds of fried or toasted bread, and sprinkle with hard-boiled egg-yolks rubbed through a fine sieve. Garnish with cress....

7 minute read

Read Chapter

XII

XII

Spread thin rounds of toasted rye-bread with caviare, seasoned with lemon-juice. Lay a slice of hard-boiled egg on each one and serve with a garnish of parsley....

7 minute read

Read Chapter

XIII

XIII

Spread thin squares of toast with caviare seasoned with lemon-juice, sprinkle with minced parsley, and border with chopped hard-boiled eggs. Garnish with lemon and parsley....

6 minute read

Read Chapter

XIV

XIV

Chop fine, olives, pimentos, and cucumber pickles. Season caviare with lemon-juice and spread upon circles of fried or toasted bread. Cover with a thin layer of the chopped mixture....

8 minute read

Read Chapter

XV

XV

Spread butter upon thin round slices of rye-bread or Boston brown-bread and lay a thin slice of cucumber, which has been dipped in French dressing , on each piece. Remove the yolk from slices of hard-boiled egg, lay the ring of white on the cucumber, and fill the centre with caviare....

14 minute read

Read Chapter

XVI

XVI

Season caviare with lemon-juice and spread upon rounds of toasted bread. Lay an oyster on each piece and serve on a plate with a garnish of cress and lemon....

8 minute read

Read Chapter

XVII

XVII

Mix caviare to a cream with lemon-juice and spread on buttered toast cut into squares or diamonds. Garnish with hard-boiled eggs, chopped finely, and sprinkle with minced onion. Skinned and boned anchovies may be used instead of caviare....

10 minute read

Read Chapter

XVIII

XVIII

Heat a can of caviare with a little melted butter, season with lemon-juice and cayenne, and serve on small squares of hot buttered toast....

7 minute read

Read Chapter

XIX

XIX

Fry small rounds of bread in butter, drain and cool. Chop watercress very fine, rub it to a paste with butter and spread on the toast. Sprinkle with salt and paprika, cover with caviare seasoned with lemon-juice, and serve with a garnish of cress....

12 minute read

Read Chapter

XX

XX

Spread thick rounds of fresh bread with butter and anchovy paste, cover with crab-meat, sprinkle with minced green pepper, press firmly, and serve with a garnish of cress....

7 minute read

Read Chapter

XXI

XXI

Rub to a smooth paste the yolks of hard-boiled eggs and an equal quantity of skinned and boned sardines, seasoning with lemon-juice. Spread on narrow strips of buttered toast and serve either hot or cold....

9 minute read

Read Chapter

XXII

XXII

Drain and skin boned sardines. Sauté in butter, season with salt, cayenne, and lemon-juice, and serve hot on small strips of buttered toast....

6 minute read

Read Chapter

XXIII

XXIII

Drain, skin, bone, and mash sardines. Rub to a smooth paste, moistening with melted butter and lemon-juice. Spread on small circles of bread, lay a ring of hard-boiled egg-white in the centre, fill the space with minced olives and surround with the sifted yolk. Serve with cress or parsley....

13 minute read

Read Chapter

XXIV

XXIV

Toast small slices of rye-bread and spread with sardines, pounded to a paste and rubbed smooth with butter. Arrange alternate rows of chopped hard-boiled egg yolks and whites, garnish with parsley and serve....

9 minute read

Read Chapter

XXV

XXV

Rub boned and skinned sardines to a paste with butter and the yolks of hard-boiled eggs, seasoning with chopped pickle and parsley, lemon-juice, and mustard. Spread the paste on rounds or strips of fried bread, lay a skinned and boned sardine on each piece, heat thoroughly and serve....

13 minute read

Read Chapter

XXVI

XXVI

Spread rounds of fried bread with anchovy paste and cover with Mayonnaise to which has been added chopped capers, olives, and onion. Garnish with cress and serve cold....

8 minute read

Read Chapter

XXVII

XXVII

Fry small rounds of bread, spread with anchovy paste, lay a slice of tomato on each and serve ice cold, garnishing with cress or parsley....

7 minute read

Read Chapter

XXVIII

XXVIII

Sprinkle rounds of fried bread with grated cheese, heat until the cheese melts, and serve very hot....

5 minute read

Read Chapter

XXIX

XXIX

Spread rounds of fried bread with caviare seasoned with lemon-juice, lay a slice of hard-boiled egg on each one, and sprinkle with chopped cress....

6 minute read

Read Chapter

XXX

XXX

Rub chopped ham to a smooth paste, moistening with cream, milk, or melted butter. Spread on small rounds of fried bread, sprinkle with grated Parmesan cheese and cayenne, and brown in a hot oven....

9 minute read

Read Chapter

XXXI

XXXI

Spread small strips of bread with butter and sprinkle with salt and paprika. Cover with grated cheese, bake until the cheese softens, and serve immediately....

6 minute read

Read Chapter

XXXII

XXXII

Butter small rounds of toast, cover with thin slices of Swiss cheese or sprinkle with grated Swiss cheese, brown in the oven, and serve hot....

7 minute read

Read Chapter

XXXIII

XXXIII

Spread grated cheese on small rounds of bread seasoned with salt and cayenne, and bake until the cheese is melted. The bread may be spread with French mustard before the cheese is put on....

9 minute read

Read Chapter

XXXIV

XXXIV

Rub two chicken livers to a smooth paste with butter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot....

6 minute read

Read Chapter

XXXV

XXXV

Mix equal quantities of minced cooked chicken, ham, or tongue with a little very thick Cream Sauce . Season with curry-powder and lemon-juice. Spread on small rounds of toast and serve hot, or make sandwiches of toast with the mixture between....

12 minute read

Read Chapter

BEEF SOUPS

BEEF SOUPS

Cook one cupful of barley slowly until soft. Drain, and add to beef stock made according to any preferred method. Serve very hot. Soak two cupfuls of black beans in cold water over night. In the morning, drain, and cover with fresh boiling water. Boil until tender, add four cupfuls of beef stock, and two cupfuls of boiling water. Rub through a fine sieve, return to the fire, and bring to the boil. Season with salt, pepper, and a wineglassful of sherry. Cut into slices one lemon, and two hard-boi

3 minute read

Read Chapter

BISQUES AND PURÉES

BISQUES AND PURÉES

Reheat four cupfuls of veal stock, and thicken with two tablespoonfuls of butter, blended with two tablespoonfuls of flour, and rubbed smooth in the stock, while boiling. Add a small can of minced clams with their liquor, or twenty-five clams, chopped very fine. Season to taste, add two cupfuls of boiling cream, and serve immediately. Blend together two tablespoonfuls each of butter and flour. Add one quart of cold milk, and cook slowly until it thickens, stirring constantly. Add one cupful of c

2 minute read

Read Chapter

CHICKEN SOUPS

CHICKEN SOUPS

Cut up a chicken, cover with cold water, add a small onion sliced, a stalk of celery cut fine, and a small bunch of parsley. Simmer until the meat falls from the bones, strain through cheese-cloth, cool, skim, reheat, season with salt and pepper, and serve in cups. Select an old fowl and cut it in pieces. Put into the soup-kettle, with a sliced carrot, two onions, two cloves, and water to cover. Simmer for three or four hours, and strain. Reheat the liquor, add one cupful each of washed rice and

4 minute read

Read Chapter

CREAM SOUPS

CREAM SOUPS

Prepare according to directions given for Cream of Celery , using two cupfuls of asparagus. Add a tablespoonful of whipped cream and a few of the cooked asparagus tops to each plate of soup. Prepare according to directions given for Cream of Celery , using one cupful of cooked barley and an extra cupful of milk. Season with curry powder, celery salt, and minced parsley. Melt one-fourth of a cupful of butter, and add one-fourth of a cupful of flour. When thoroughly blended, add two cupfuls of col

1 minute read

Read Chapter

FISH SOUPS

FISH SOUPS

Scrub the clams in cold water. Place over the fire in an iron kettle, and heat until the shells open. Strain the broth through two thicknesses of cheese-cloth, season to taste, and serve. Prepare according to directions elsewhere given for Oyster Bouillon , cooking a chopped onion and a bay-leaf with the clams. Prepare Clam Bouillon according to directions given above, and add one pint of boiling cream just before serving. Serve in cups, with whipped cream. Reheat one quart of clam broth, season

5 minute read

Read Chapter

FRUIT SOUPS

FRUIT SOUPS

Stone four cupfuls of sour cherries. Cover with a quart of cold water and bring to the boil. Add half a cupful of sugar, and when the cherries are soft, rub through a colander and return to the fire. Thicken with one tablespoonful of arrowroot, rubbed smooth with a little cold water. Bring to the boil once more, while stirring and when sufficiently thick take from the fire. Add the juice of half a lemon and serve very cold in sherbet cups with cracked ice. Prepare according to directions given f

1 minute read

Read Chapter

MUTTON SOUPS

MUTTON SOUPS

Add to six cupfuls of mutton stock one cupful of cooked asparagus tips and half a cupful of parboiled sweet green peppers cut in shreds. Thicken with egg yolks and cream, if desired. Arrange in an earthen jar half a dozen cold boiled potatoes, a sliced onion, a sliced turnip, three sliced tomatoes, a grated carrot, a cupful of green peas, and a cupful of cold boiled rice. Add two tablespoonfuls of butter, season with salt, pepper, and sweet herbs, and cover with cold mutton broth. Cover the jar

2 minute read

Read Chapter

VEAL SOUPS

VEAL SOUPS

Reheat two quarts of veal stock and add one cupful each of cooked green peas and diced carrots. Thicken with butter and flour according to directions previously given. Chop fine two heads of lettuce, and fry brown in butter with a sliced onion. Season with salt and pepper, add six cupfuls of veal stock and one and one-half cupfuls each of peas, string beans, and asparagus tips. Simmer for forty minutes, and serve with croutons. Boil three pints of green peas with a carrot and an onion in two qua

2 minute read

Read Chapter

MISCELLANEOUS SOUPS

MISCELLANEOUS SOUPS

Cut up three pounds of the shin of beef, and break the bones. Cover with three quarts of cold water, add half a pound of lean ham, a turnip, an onion, a carrot, a quarter of a cabbage, and three stalks of celery, all cut fine. Simmer until the meat falls from the bones, skimming when necessary. Strain, cool, skim, reheat, and serve with dice of fried bread. Put into a soup-kettle the bones and trimmings of a cold roast turkey, with a quarter of a pound of lean ham. Cover with cold water. Add a c

2 minute read

Read Chapter

CLAMS

CLAMS

Cook a quart of opened clams with a cupful of white stock, a tablespoonful of butter, and pepper and mace to season. Skim out, drain, and slice the clams. In another saucepan blend together a teaspoonful each of butter and flour, add one cupful of the liquid, cook and stir for five minutes. Thicken with the yolks of two eggs, add the clams, and reheat. Fill small individual dishes with the mixture, sprinkle with crumbs, dot with butter, and bake until brown. Sprinkle with lemon-juice just before

2 minute read

Read Chapter

CRABS

CRABS

Butter a baking-pan and put a layer of seasoned crab meat in the bottom. Add a layer of finely chopped cooked ham, then a layer of crumbs. Dot with butter and repeat until the dish is full, having crumbs and butter on top. Add sufficient stock to moisten, and bake for half an hour in a moderate oven. Clean the crabs, season with salt and pepper, dip in melted butter, and sprinkle thickly with dry bread-crumbs. Put into a dripping-pan and put into a very hot oven for five minutes. Serve with Tart

2 minute read

Read Chapter

LOBSTER

LOBSTER

Split a boiled lobster lengthwise, rub the cut surface with soft butter, and broil with a slow fire. Melt three tablespoonfuls of butter and fry in it two small onions chopped fine. Dredge with one tablespoonful of flour and cook until brown. Add two cupfuls of stock, salt and pepper to season, the juice of a lemon, and one tablespoonful of curry powder rubbed smooth with a little cold water. Cook until thick, add the meat of a boiled lobster, reheat, and serve with boiled rice and ice-cold bana

1 minute read

Read Chapter

OYSTERS

OYSTERS

Put into a baking-dish one-half cupful of butter and one cupful of cream. Heat thoroughly, but do not boil. Add three tablespoonfuls of sherry, one teaspoonful of anchovy paste, a dash of red pepper, and a grating of lemon-peel. Dip out one-half cupful of the mixture and set aside. Put one quart of oysters into the baking-dish, sprinkle with salt, pepper, grated cheese, and dried bread-crumbs. Pour over carefully the remaining cream, sprinkle again with crumbs and cheese, and bake in a very hot

4 minute read

Read Chapter

SCALLOPS

SCALLOPS

Trim off the beards and black parts, rinse well, and drain. Sauté in hot lard, drain on brown paper, and serve at once. Or, dip in egg and crumbs and fry in deep fat. Parboil scallops, drain and dry on a cloth. Roll a thin slice of bacon around each one and fasten with a wooden tooth-pick. Fry until the bacon is crisp and serve on thin slices of buttered toast....

21 minute read

Read Chapter

SHRIMPS

SHRIMPS

Melt one tablespoonful of butter, add one tablespoonful of flour, and cook thoroughly. Add one cupful of milk, and cook until thick, stirring constantly. Add two cupfuls of shelled shrimps broken into small pieces, season to taste, reheat, and serve. Melt one heaping tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add one cupful of boiling water and cook until thick, stirring constantly. Add a tablespoonful of curry powder and a teaspoonful of grated onion. Heat thor

2 minute read

Read Chapter

COURT BOUILLON

COURT BOUILLON

Put into the bottom of the fish-kettle a thick layer of sliced carrots and onions, and a sliced lemon. Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or four whole cloves. Lay the fish on top of this and cover with equal parts of cold water and white wine, or with water and a little lemon-juice or vinegar. Put the kettle over the fire and let it heat slowly. The fish must always be put into it while cold and after boiling allowed to cool in the water....

25 minute read

Read Chapter

BAKED BASS

BAKED BASS

Make a stuffing of one cupful of bread-crumbs, one teaspoonful each of melted butter, Worcestershire sauce, tomato catsup, minced parsley, minced onion, minced olives or pickles, and lemon-juice. Add salt, black pepper, and paprika to taste, and sufficient cold water to moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce ....

15 minute read

Read Chapter

BAKED BASS WITH SHRIMP SAUCE

BAKED BASS WITH SHRIMP SAUCE

Marinate the cleaned fish for an hour in oil and vinegar. Put into a baking-pan with slices of salt pork underneath and on top and sufficient boiling water to keep from burning. Add a teaspoonful of butter to the water and baste two or three times during the hour of baking. Strain the gravy and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour, and cook until brown. Add one cupful of the liquid left in the baking-pan, making up the required quantity with boiling water i

33 minute read

Read Chapter

BOILED BASS

BOILED BASS

Clean the fish, put it into warm salted water, and simmer for twenty minutes....

4 minute read

Read Chapter

BOILED SEA-BASS WITH EGG SAUCE

BOILED SEA-BASS WITH EGG SAUCE

Boil the fish according to directions previously given. Melt one tablespoonful of butter, add one tablespoonful of flour, and cook thoroughly. Add two cupfuls of the water in which the fish was boiled, and cook until thick, stirring constantly. Season with salt, pepper, minced parsley, and lemon-juice, add three hard-boiled eggs coarsely chopped, pour over the fish, and serve....

17 minute read

Read Chapter

COLD BASS WITH TARTAR SAUCE

COLD BASS WITH TARTAR SAUCE

Boil the fish in court bouillon and drain. Chop fine parsley, pickles, olives, and capers. Mix with a stiff mayonnaise and spread over the fish. Serve with a border of sliced cucumbers....

10 minute read

Read Chapter

BAKED BLUEFISH À L’ITALIENNE

BAKED BLUEFISH À L’ITALIENNE

Score and scale the bluefish and put it into a buttered pan with three tablespoonfuls each of white wine and mushroom liquor, a tablespoonful of chopped onion, half a dozen chopped mushrooms, and salt and pepper to season. Cover with buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce half a teaspoonful of beef extract, dissolved in half a cupful of boiling water. Add a wineglassful of white wine and thicken with one tablespoonful each of butter and browned flour.

27 minute read

Read Chapter

BAKED BLUEFISH

BAKED BLUEFISH

Clean, scrape, and split the fish and take out the backbone. Gash the flesh and insert a thin slice of salt pork under the skin. Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls of chopped salt pork, and salt, minced parsley, chopped onion, red pepper, kitchen bouquet, and tomato catsup to season. Add one egg well-beaten. Fill the fish and sew up. Lay on thin slices of salt pork and bake, basting frequently with the fat. Garnish with cress and lemon....

22 minute read

Read Chapter

STEAMED BLUEFISH

STEAMED BLUEFISH

Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sauce....

9 minute read

Read Chapter

BAKED CODFISH

BAKED CODFISH

Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with buttered paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs, dot with butter, and bake until brown. Take up the fish carefully, add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of butter and the juice of half a lemon, br

25 minute read

Read Chapter

CODFISH À LA CRÉOLE

CODFISH À LA CRÉOLE

Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of butter, and salt and pepper to season. Cook slowly for half an hour....

11 minute read

Read Chapter

ESCALLOPED CODFISH AND MACARONI

ESCALLOPED CODFISH AND MACARONI

Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with Cream Sauce . Fill a buttered baking-dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven....

11 minute read

Read Chapter

BREADED CODFISH STEAKS

BREADED CODFISH STEAKS

Season the steaks with salt, pepper, and lemon-juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce....

7 minute read

Read Chapter

BOILED FINNAN HADDIE

BOILED FINNAN HADDIE

Divide into convenient pieces, cover with boiling water, add a teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot platter, remove the skin, and dot with butter....

9 minute read

Read Chapter

BROILED FINNAN HADDIE

BROILED FINNAN HADDIE

Cut the haddie into small squares, skin and parboil it. Wipe dry, broil on a buttered gridiron and serve with melted butter....

6 minute read

Read Chapter

CREAMED FINNAN HADDIE

CREAMED FINNAN HADDIE

Parboil, drain, and flake the fish. Reheat with shredded fried sweet peppers in a Cream Sauce . Canned pimentos may be used instead of the green peppers....

8 minute read

Read Chapter

BROILED FROG LEGS

BROILED FROG LEGS

Soak the legs for half an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil on a double-broiler, and serve with Maître d’Hôtel Sauce ....

9 minute read

Read Chapter

FROG LEGS À LA POULETTE

FROG LEGS À LA POULETTE

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in butter. Add two small spoonfuls of flour and two cupfuls of cream. Cook until thick, stirring constantly. Add a wineglassful of white wine, two tablespoonfuls of butter, a tablespoonful of minced parsley, and the yolks of four eggs beaten smooth with the juice of a lemon. Bring to the boil and serve....

19 minute read

Read Chapter

HADDOCK RAREBIT

HADDOCK RAREBIT

Cut the haddock into slices an inch thick. Free from bone and skin. Lay in a greased baking-dish, and season with salt and pepper. Grate sufficient cheese to cover, and season with salt, red pepper, and mustard. Make to a smooth paste with cream or beaten egg. Put into a hot oven and cook until the cheese melts and browns, and the fish is firm. Take up carefully on a platter, and pour one tablespoonful of Sherry over each slice....

21 minute read

Read Chapter

HADDOCK AND OYSTERS

HADDOCK AND OYSTERS

Clean and fillet a haddock. Cover the trimmings with water and add the liquor drained from a pint of oysters. Add a slice of onion, a pinch of powdered sweet herbs, and a slice of carrot; simmer to form a stock. Put a layer of sliced onion into a saucepan, and arrange upon it the fillets of fish and a pint of oysters; sprinkle with salt and pepper, add the juice of a lemon, cover with sliced onion, strain the stock over, cover and simmer until the fillets are tender. Arrange the fillets on a hot

32 minute read

Read Chapter

HALIBUT À LA MAÎTRE D’HÔTEL

HALIBUT À LA MAÎTRE D’HÔTEL

Soak two halibut steaks for an hour in lemon-juice, seasoned with salt, pepper, and minced parsley. Mix together two tablespoonfuls of butter, one tablespoonful of flour, and two cupfuls of boiling water. Cook until thick, stirring constantly. Put the slices of halibut into a buttered pan, cover with the sauce, and bake for twenty minutes, basting as required. Serve with any preferred sauce....

18 minute read

Read Chapter

BAKED HALIBUT

BAKED HALIBUT

Soak six pounds of halibut in salt water for two hours. Wipe dry and score the outer skin. Bake for an hour in a moderately hot oven, basting with melted butter and hot water. Add a little boiling water to the gravy, a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, salt and pepper to season, and the juice of a lemon. Cook while stirring with browned flour rubbed smooth with a little cold water....

21 minute read

Read Chapter

HALIBUT STEAK À LA JARDINIÈRE

HALIBUT STEAK À LA JARDINIÈRE

Soak halibut steaks for an hour in salt and water. Wipe dry and rub with melted butter. Butter a china baking-dish, sprinkle chopped onion on the bottom, and put in the steaks. On top put a boiled carrot cut into dice, half a dozen sliced tomatoes, a shredded green pepper, and half a cupful of green peas. Add enough salted boiling water to keep the fish from scorching, put a tablespoonful of butter on top, cover, and bake until done. Drain the liquor carefully from the pan, add three tablespoonf

30 minute read

Read Chapter

FRESH BOILED MACKEREL

FRESH BOILED MACKEREL

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth, and baste closely. Boil for three-quarters of an hour in salted water, drain, and take off the cloth. Strain a cupful of the water in which the fish was boiled, and bring to the boil with a tablespoonful of walnut catsup, a teaspoonful of anchovy paste, and the juice of half a lemon. Thicken with butter and browned flour....

19 minute read

Read Chapter

PIKE BAKED IN SOUR CREAM

PIKE BAKED IN SOUR CREAM

Clean a four-pound pike, cut into steaks, and free from skin and bone. Put into a buttered baking-dish with two small onions chopped and two bay-leaves. Season with salt and cayenne, add one cupful of sour cream, and bake. Put on a serving-dish, cover with crumbs and dots of butter, and brown in the oven. Add enough stock to the liquid to make the required quantity of sauce, thicken with butter and flour, season, add a dash of lemon-juice, pour around the fish, sprinkle with minced parsley, and

25 minute read

Read Chapter

BOILED SALMON WITH GREEN SAUCE

BOILED SALMON WITH GREEN SAUCE

Boil a small salmon in salted and acidulated water. Take up carefully and reduce the liquid by rapid boiling to two cupfuls. Cook together one tablespoonful each of butter and flour, add the reduced liquid, and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of chopped capers, one tablespoonful of chopped parsley, the juice of a lemon, and one tablespoonful of butter. Pour over the fish and serve....

21 minute read

Read Chapter

BOILED SALMON À LA WALDORF

BOILED SALMON À LA WALDORF

Boil a large piece of salmon in salted and acidulated water, seasoned with herbs and spice. Drain and keep warm. Add two cupfuls of the liquid in which the fish was cooked, one wineglass full of white wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, then add in small bits a tablespoonful of butter. Serve the sauce separately....

18 minute read

Read Chapter

BAKED SALMON

BAKED SALMON

Rub a small cleaned salmon with olive-oil, sprinkle with salt and pepper, put into a buttered baking-pan, and add one cupful of boiling water and two tablespoonfuls of butter. Baste every ten minutes until done. Take up the fish and keep it warm. Thicken the gravy with a teaspoonful or more of cornstarch mixed with a little cold water. Season with grated onion, lemon-juice, and tomato catsup....

18 minute read

Read Chapter

STUFFED SALMON

STUFFED SALMON

Clean, bone, and parboil a small salmon. Rub the inside with salt, pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley, and seasoned crumbs. Fold together, put into a buttered baking-dish, and bake for half an hour, basting with its own dripping....

12 minute read

Read Chapter

SALMON MAYONNAISE WITH CUCUMBERS

SALMON MAYONNAISE WITH CUCUMBERS

Steam salmon steaks until tender, remove the skin, and cool. Cover with thinly sliced cucumbers, mask with Mayonnaise , and serve with a border of lettuce leaves and sliced hard-boiled eggs....

9 minute read

Read Chapter

SALMON CROQUETTES

SALMON CROQUETTES

Cook together one tablespoonful of butter and three tablespoonfuls of flour. Add one cupful of cream, and cook until thick, stirring constantly. Season with salt, red pepper, and minced parsley, take from the fire, add the juice of a lemon and a can of flaked salmon. Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat....

17 minute read

Read Chapter

SALMON LOAF

SALMON LOAF

Mash a can of salmon, add the juice of a lemon, and half a cupful of fresh bread crumbs, three tablespoonfuls of minced parsley, four tablespoonfuls of melted butter, and four eggs beaten separately, folding in the stiffly beaten whites last. Put into a buttered mould and steam for an hour. Add to the oil drained from the salmon one cupful of boiling milk, one small spoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of butter. Cook until thick, stirring constantly, t

32 minute read

Read Chapter

FRICASSEED SALMON

FRICASSEED SALMON

Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce , adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well-beaten, pour over buttered toast, and sprinkle with parsley....

12 minute read

Read Chapter

BAKED CREAMED SALMON

BAKED CREAMED SALMON

Cook together two tablespoonfuls of butter and one of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper, and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown....

17 minute read

Read Chapter

SALMON EN CASSEROLE

SALMON EN CASSEROLE

Chop a large onion and fry it in butter. Add a cupful of bread crumbs and one and one-half cupfuls of milk. Bring to the boil, add salt and pepper to season, a can of flaked salmon, and two eggs well-beaten. Pour into a buttered casserole, dot with butter, and bake brown. Sprinkle with minced parsley and serve....

16 minute read

Read Chapter

BOILED SALMON-TROUT

BOILED SALMON-TROUT

Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic, and two tablespoonfuls of butter. Add enough claret to cover and simmer until done. Drain the fish, strain the liquid, thicken if desired, and serve the sauce separately....

17 minute read

Read Chapter

BAKED SARDINES

BAKED SARDINES

Marinate drained sardines in lemon-juice, then drain, sprinkle with cracker crumbs, and put into a hot oven for ten minutes. Cook together a heaping teaspoonful each of butter and flour, add one cupful of tomato-juice, and cook until thick, stirring constantly. Season with salt, pepper, grated onion, and sugar. Arrange the sardines on toasted strips of brown bread, pour the sauce over, and serve....

17 minute read

Read Chapter

BROILED SHAD

BROILED SHAD

Prepare and clean the fish, split, and remove the backbone. Season with salt and pepper, dip in oil, broil carefully, and serve with Maître d’Hôtel Sauce ....

8 minute read

Read Chapter

BONED FRIED SHAD

BONED FRIED SHAD

Remove the head and tail, then take out the back and side bones. Cut into convenient pieces for serving, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce....

11 minute read

Read Chapter

BAKED SHAD

BAKED SHAD

Bake a shad in a buttered baking-pan, adding enough boiling water to keep from burning. Baste while baking with melted butter and lemon-juice, seasoning with pepper and salt. Cook together a small spoonful each of butter and flour until brown. Add slowly a cupful of stock and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Pour over the fish and serve....

21 minute read

Read Chapter

BAKED SHAD STUFFED WITH OYSTERS

BAKED SHAD STUFFED WITH OYSTERS

Rub a large cleaned fish with salt inside and out. Stuff with oysters and seasoned crumbs made very rich with melted butter, and bake, basting with melted butter and hot water. Thicken the gravy with flour browned in butter, adding a little hot water or stock if necessary, season with lemon-juice and catsup, and serve the sauce separately....

17 minute read

Read Chapter

FRIED SHAD ROE

FRIED SHAD ROE

Parboil the roe for ten minutes in salted and acidulated water. Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat. Serve with any preferred sauce....

11 minute read

Read Chapter

SHAD ROE BAKED IN TOMATO SAUCE

SHAD ROE BAKED IN TOMATO SAUCE

Boil the roe, drain, cool, and skin. Cook together for ten minutes one cupful of canned tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of butter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a buttered baking-dish, season with salt and pepper, cover with the sauce, and bake. Serve in the dish in which it was baked....

24 minute read

Read Chapter

SHAD ROE WITH BROWN SAUCE

SHAD ROE WITH BROWN SAUCE

Soak a shad roe in water for half an hour, scald, drain, cool, and cut in slices. Sauté in butter and drain. Cook a tablespoonful of flour in the butter, add one cupful of stock, and cook until thick, stirring constantly. Season with salt, paprika, Worcestershire, and curry powder; pour over the fish and serve....

16 minute read

Read Chapter

BROILED SMELTS

BROILED SMELTS

Dip prepared smelts in lemon-juice and seasoned melted butter, then in flour; broil in a double broiler, and serve with Tartar Sauce ....

7 minute read

Read Chapter

BAKED SMELTS

BAKED SMELTS

Remove the heads, split, dip in melted butter, then in flour. Put into a buttered baking-pan, bake for ten minutes, sprinkle with cayenne and lemon-juice, and serve....

7 minute read

Read Chapter

SMELTS AU BEURRE NOIR

SMELTS AU BEURRE NOIR

Roll the cleaned smelts in flour, sauté in butter, and arrange on fingers of buttered toast. Brown half a cupful of butter, add a tablespoonful of vinegar, pour over the fish, and serve....

10 minute read

Read Chapter

BROILED STURGEON STEAKS

BROILED STURGEON STEAKS

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season with salt and pepper, and broil. Serve with melted butter or Maître d’Hôtel Sauce ....

7 minute read

Read Chapter

BOILED TROUT

BOILED TROUT

Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added....

17 minute read

Read Chapter

BAKED TURBOT

BAKED TURBOT

Rub a small cleaned turbot with melted butter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a buttered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with butter, bake, and serve with any preferred sauce....

13 minute read

Read Chapter

TURBOT À LA CRÊME

TURBOT À LA CRÊME

Cook together three small spoonfuls each of butter and flour, add a quart of cream, and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. Butter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with chopped eggs and parsley....

21 minute read

Read Chapter

BOILED WHITEFISH

BOILED WHITEFISH

Boil a large whitefish in salted and acidulated water, adding a bunch of parsley and a sliced onion to the water. Drain, and serve with any preferred sauce....

8 minute read

Read Chapter

FRIED WHITEFISH

FRIED WHITEFISH

Clean and trim the fish and cut into convenient pieces for serving. Dip in seasoned flour and sauté in hot lard in a frying-pan....

7 minute read

Read Chapter

BAKED WHITEFISH

BAKED WHITEFISH

Clean and split a large fish, remove the bone, and put in a buttered baking-pan skin side down. Season with salt, cayenne, and lemon-juice, sprinkle with crumbs, dot with butter, and bake. Serve with any preferred sauce....

10 minute read

Read Chapter

STUFFED WHITEFISH WITH OYSTER SAUCE

STUFFED WHITEFISH WITH OYSTER SAUCE

Make a stuffing of two cupfuls of bread crumbs, half a cupful of chopped salt pork fried crisp, a chopped hard-boiled egg, half a cupful of vinegar, and salt, pepper, butter, sage, and mustard to season. Stuff the fish, place in a pie-tin, put into a steamer and steam until done. Pour over a Cream Sauce to which cooked oysters and a little lemon-juice and minced parsley have been added....

21 minute read

Read Chapter

PLANKED WHITEFISH

PLANKED WHITEFISH

Butter a fish-plank and tack a large cleaned and split whitefish on it, skin side down. Rub with butter, season with salt and pepper, and cook in the oven or under a gas flame. Put a border of mashed potato mixed with the beaten white of egg around the fish, using a pastry tube and forcing bag. Put into the oven for a few minutes to brown the potato, and serve with a garnish of lemon and parsley....

21 minute read

Read Chapter

JELLIED WHITEFISH

JELLIED WHITEFISH

Boil two pounds of whitefish in salted and acidulated water, with four bay-leaves, a tablespoonful of pepper-corns, and half a dozen cloves. Take out the fish, strain the liquid, and reduce by rapid boiling to a quantity barely sufficient to cover the fish. Add the juice of a lemon and two ounces of dissolved gelatine. Flake the fish with a fork, removing all skin, fat, and bone, mix with the liquid, pour into a fish-mould, wet with cold water, and put on ice until firm. Serve cold with Mayonnai

26 minute read

Read Chapter

BAKED FISH

BAKED FISH

Prepare a Cream Sauce , seasoning with grated onion, minced parsley, and powdered mace. Take from the fire, add the yolks of two eggs, and salt and pepper to taste. Put a layer of cold, cooked, flaked and seasoned fish, into a buttered baking-dish, spread with the sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. This may be baked in individual dishes if desired....

22 minute read

Read Chapter

BOUILLABAISSE

BOUILLABAISSE

Cut into pieces and remove the bones from three pounds of fish, add six shrimps or one lobster or two crabs, cooked, and cut into large pieces; add one-half pint of olive-oil; fry lightly, and add one lemon and two tomatoes, one onion, and one carrot, all sliced, one pinch of saffron—as much as lies on a ten-cent piece,—a bay-leaf, and some parsley. A bean of garlic is used, unless the casserole is rubbed with it before cooking. Stir for ten minutes, add one cupful of stock and one wineglassful

36 minute read

Read Chapter

FISH CHOPS

FISH CHOPS

Mix cold cooked fish with a little very thick Cream Sauce , and season with lemon-juice and minced parsley. Shape into chops, dip in egg and crumbs, and fry in deep fat. Stick a small piece of macaroni in the small end of each chop to represent the bone. Serve with Tartar Sauce ....

16 minute read

Read Chapter

FISH À LA CRÉOLE

FISH À LA CRÉOLE

Chop an onion and a clove of garlic and fry in lard. Add three tablespoonfuls of flour, cook and stir until brown, and add one can of strained tomatoes. Have the fish cut into convenient pieces for serving, dredge with seasoned flour, and sauté in butter until brown. Pour the sauce over, simmer until done, and serve....

19 minute read

Read Chapter

BEEF

BEEF

Have the steak cut thick and trim off the tough end. Broil carefully on a buttered gridiron, dot with butter, and serve. Slice the onions thin, season with salt and pepper, and dredge thoroughly with flour. Put into a frying-basket and plunge into deep fat. Fry brown and crisp, drain, and serve with broiled steak. Select a thick steak and broil carefully on a buttered gridiron. Chop a peeled clove of garlic very fine, or grate it. It cannot be too fine. Mix with three times the quantity of parsl

13 minute read

Read Chapter

MUTTON AND LAMB

MUTTON AND LAMB

Trim the chops, put on a hot gridiron, and broil carefully. Serve with a border of green peas, or around a mound of mashed potatoes. Chop fine an onion, a small carrot, and a turnip. Fry brown in butter and put into a casserole. Cover with six or eight chops browned in butter, add a little stock or water, season to taste, cover tightly, and cook until tender. Thicken the gravy with browned flour and serve from the casserole. Arrange tender lamb chops in a deep baking-dish with chopped mushrooms,

10 minute read

Read Chapter

PORK

PORK

Prepare a good pie-crust, not too rich. Roll out half an inch thick, cut into strips, and roll a small sausage in each strip. Put the rolls into a baking-pan, and bake for half or three-quarters of an hour. Drop the sausages into boiling water and boil slowly until they float. Drain, and rub with a mixture of butter, lemon-juice, and made mustard, heated very hot. Peel, core, and slice four or five tart apples. Make a syrup of one cupful each of sugar and water and cook the apples in it very slo

5 minute read

Read Chapter

VEAL

VEAL

Soak and parboil the sweetbreads, cut into slices, season with salt and pepper, dredge with flour, and broil, basting with melted butter. Serve with Maître d’Hôtel Sauce . Lard a whole liver with strips of salt pork. Brown in butter and drain off the fat. Brown a heaping tablespoonful of flour in fresh butter, add one cupful of white wine, and cook until thick and smooth, stirring constantly. Put the liver into a buttered casserole, pour over the gravy, add pepper to season, a bay-leaf, a small

8 minute read

Read Chapter

CHICKEN

CHICKEN

Have young chickens cleaned and split down the back. Break the joints, season with salt and pepper, and rub with melted butter. Broil for twenty minutes and serve very hot. Clean and cut up two spring chickens, season with salt and pepper, and fry brown in butter with a chopped onion and a dozen fresh mushrooms. Pour over a wineglassful of white wine, and a cupful of stock. Add two cupfuls of canned tomatoes which have been rubbed through a sieve, and a tablespoonful of minced parsley. Thicken w

7 minute read

Read Chapter

DUCK

DUCK

Partly roast a pair of ducks and put them into a saucepan with two cupfuls of stock and two dozen pitted olives which have been rinsed in boiling water. Cover and cook in the oven for half an hour, basting frequently. Take up the ducks, skim off the fat, thicken the gravy with a little flour and butter cooked together, pour the sauce over the ducks, and serve. Rub a prepared and cleaned duck with butter, dredge with flour, season with salt and pepper, and roast, covered, in a hot oven. Make a gr

32 minute read

Read Chapter

GOOSE

GOOSE

Parboil for two hours, drain, and stuff with seasoned mashed potatoes. Roast in a covered roaster with two cupfuls of water in the pan. When done pour off the surplus fat, add enough water or stock to make the amount of gravy required, thicken with browned flour and a little butter cooked together, and season to taste....

16 minute read

Read Chapter

TURKEY

TURKEY

Put a tough turkey into cold water to cover, bring to the boil, and cook until the meat slips from the bones. Remove the meat, chop it fine, and return the bones to the stock. Simmer for two hours, and strain through cheese-cloth. There should be two cupfuls of the liquid. Add one package of gelatine that has been soaked and dissolved, and season with salt, pepper, grated onion, lemon-juice, and kitchen bouquet. Dip individual moulds in cold water, and put a slice of hard-boiled egg or pickled b

2 minute read

Read Chapter

PIGEON

PIGEON

Clean and cut up the pigeons. Cook until tender in boiling water to cover, seasoning with salt, pepper, and chopped onion. Drain, and put into each pigeon a hard-boiled egg, with salt, pepper, thyme, and a little butter to season. Put into a deep baking-dish and strain over them the liquid in which they were cooked. Add one cupful of cream, one tablespoonful of butter, two tablespoonfuls of bread crumbs, one tablespoonful of minced parsley, and a pinch each of thyme and salt. Cover the pie with

38 minute read

Read Chapter

BOILED POTATOES

BOILED POTATOES

Peel potatoes of uniform size and soak for half an hour in cold water. Cover with boiling salted water and cook until tender but not broken. Drain thoroughly and keep hot, uncovered, until dry and mealy. Or, without peeling, let them stand in cold salted water for half an hour before cooking. Season with salt, pepper, and butter if desired. Minced chives or parsley may be added....

18 minute read

Read Chapter

POTATO BALLS

POTATO BALLS

Season a pint of hot mashed potatoes with salt, pepper, celery salt, minced parsley, and butter. Add a little onion-juice if desired or a beaten yolk. Moisten with a little milk or cream and add half of a beaten egg if the yolk has not been used. Shape into smooth round balls, brush with the remainder of the egg, and bake on a buttered tin until brown. Or, dip in egg and crumbs and fry in deep fat. The celery salt may be omitted....

23 minute read

Read Chapter

BAKED POTATOES

BAKED POTATOES

Scrub potatoes of equal size, wipe dry, and bake for an hour in a hot oven. Break the skins that the steam may escape. Peel before baking if desired....

8 minute read

Read Chapter

BAKED MASHED POTATOES

BAKED MASHED POTATOES

Mix together two cupfuls of hot mashed potatoes, half a cupful of cream or milk, two tablespoonfuls of butter, the yolk of one egg, and the whites of four, and salt and pepper to season. Beat very light, folding in the stiffly beaten whites last. Turn into a buttered baking-dish, brush with the beaten yolk of egg, and brown quickly. Or, arrange mashed potatoes in layers in a buttered baking-dish, alternating with lumps of butter and grated Parmesan cheese. Have cheese and butter on top. Brown in

26 minute read

Read Chapter

BROWNED POTATOES

BROWNED POTATOES

Peel and parboil potatoes of equal size. Drain and put into a baking-dish or into the pan with a roast and bake until brown, basting with butter or drippings. They may be dredged with flour before baking....

10 minute read

Read Chapter

CREAMED POTATOES

CREAMED POTATOES

Cover the potatoes with cold salted water, bring gradually to the boil, and cook slowly. Cool in the refrigerator. When ready to serve, peel and chop very fine, and reheat in hot butter, seasoning with salt, black pepper, and cream. Cover and let stand for ten minutes before serving....

13 minute read

Read Chapter

POTATO CAKE

POTATO CAKE

Mash boiled potatoes, season with salt and pepper, dredge with flour, and moisten with a very little milk. Butter a frying-pan, and shape into a flat cake to fit it. Cover and cook slowly until done, then dot the top with butter, and brown in the oven. The milk may be omitted and the potato shaped like an omelet. Fry brown, turning once....

17 minute read

Read Chapter

POTATO CROQUETTES

POTATO CROQUETTES

Mix together two cupfuls of hot mashed potatoes, two teaspoonfuls of butter, one-third cupful of grated cheese, and salt, cayenne, and grated nutmeg to season. Add the yolks of two eggs beaten with two tablespoonfuls of cream, mix thoroughly, and shape into croquettes. Dip in flour, then in beaten egg, then in crumbs, and fry in deep fat....

16 minute read

Read Chapter

DUCHESS POTATOES

DUCHESS POTATOES

Beat the yolk of an egg and add to it enough well-seasoned hot mashed potatoes to make a stiff mixture. Shape into balls, put into a shallow buttered baking-pan, brush with the well-beaten white of the egg, and brown in the oven....

12 minute read

Read Chapter

POTATO FLAKES

POTATO FLAKES

Butter a baking-dish and press hot boiled potatoes into it through a colander or potato ricer, having first sprinkled the potatoes with salt and pepper. Put into the oven for a few minutes and serve. Or, sprinkle with crumbs, pour over a little melted butter, and brown in the oven....

14 minute read

Read Chapter

POTATOES JULIENNE

POTATOES JULIENNE

Cut peeled and sliced potatoes into thin match-like shreds. Soak for an hour in cold water, drain, dry thoroughly, and fry in deep fat in a frying-basket. Sprinkle with salt and serve. These are sometimes called Shoestring Potatoes....

10 minute read

Read Chapter

HASHED BROWN POTATOES

HASHED BROWN POTATOES

Peel and chop fine enough raw potatoes to make a pint. Heat two tablespoonfuls of beef drippings in a frying-pan, add the potatoes, sprinkle with salt and pepper, add two tablespoonfuls of stock or hot water, cover and cook slowly until soft, then more rapidly until brown. If more liquid is required, add a little stock or water or cream. When a crisp crust is formed, loosen at the edges, and turn like an omelet....

21 minute read

Read Chapter

HASHED CREAMED POTATOES

HASHED CREAMED POTATOES

Peel raw potatoes, chop fine, and put into a buttered baking-dish with alternate layers of well-seasoned Cream Sauce , sprinkling each layer of potatoes with salt, pepper, minced parsley, and onion-juice. Have sauce on top. Sprinkle with crumbs, bake for half an hour, and serve in the baking-dish....

13 minute read

Read Chapter

LYONNAISE POTATOES

LYONNAISE POTATOES

Slice two small onions and fry in butter. Reheat with six or eight boiled potatoes sliced thin or cut into dice. Season with salt and pepper, cook until brown, sprinkle with minced parsley, and serve. A few drops of vinegar or a teaspoonful of lemon-juice may be added....

13 minute read

Read Chapter

MASHED POTATOES

MASHED POTATOES

Peel potatoes and soak for an hour in cold water. Drain, cover with fresh cold water, adding a teaspoonful of salt. Boil, put through a potato ricer, season liberally with butter, moisten slightly with milk or cream, and add pepper and salt to taste. If desired, add a little celery salt. Beat thoroughly and serve; or, put into the serving-dish, score the top into squares with a knife, pour over a little melted butter, and brown in the oven....

21 minute read

Read Chapter

BOILED NEW POTATOES

BOILED NEW POTATOES

Scrape off the skins, or rub off with a coarse cloth. Soak for an hour in cold water, drain, cover with cold salted water, and bring to the boil. Cook for half an hour, drain, sprinkle with salt, and dry for two or three minutes before serving. Add a little melted butter if desired. Or, pour over a cupful of cream or milk, which has been boiled with a heaping tablespoonful of butter. Or season with salt, pepper, minced parsley, melted butter and cream; a sprinkle of carraway seed may be added, o

27 minute read

Read Chapter

CREAMED NEW POTATOES

CREAMED NEW POTATOES

Rub the skins from new potatoes with a coarse cloth. Cook until done in boiling salted water, pour over a Cream Sauce , and, if desired, sprinkle with minced parsley. Old potatoes, boiled whole, may be served in the same way....

12 minute read

Read Chapter

POTATOES O’BRIEN

POTATOES O’BRIEN

Cut boiled potatoes into dice and reheat in butter with canned red peppers cut into strips or fried green peppers, or both, and season with chopped onion fried in butter if desired. Or, prepare according to directions given for French Fried Potatoes, cutting into dice and frying with them the red or green peppers or both....

15 minute read

Read Chapter

STUFFED POTATOES

STUFFED POTATOES

Cut the top from each of six baked potatoes, scoop out the pulp, and mash to a smooth paste with three tablespoonfuls each of butter and cream, and salt and pepper to season. Add one-fourth cupful of grated cheese and cook to a smooth paste. Take from the fire, stir in one well-beaten egg, fill the skins, and bake....

16 minute read

Read Chapter

POTATOES AND CHEESE

POTATOES AND CHEESE

Peel and chop raw potatoes and cook, covered, very slowly in seasoned butter. When they are soft, drain and put into a baking-dish in layers, alternating with grated Parmesan cheese. Pour over a little melted butter and bake for half an hour in a slow oven. Serve in the same dish....

15 minute read

Read Chapter

POTATOES À LA PROVENÇALE

POTATOES À LA PROVENÇALE

Peel and slice the potatoes, wipe very dry, and sauté in oil. Cook slowly, adding a little minced garlic and onion towards the last. Finish cooking in the oven. Just before serving, drain and season with salt, minced parsley, and lemon-juice....

14 minute read

Read Chapter

BOILED ARTICHOKES

BOILED ARTICHOKES

Cut off the tips of the leaves and round off the bottoms, removing the stalk and trimming away the under leaves. Soak for half an hour in salted water, washing thoroughly. Boil until tender in a large quantity of salted water. Drain, and remove the soft inside with a spoon. Put into a serving dish, dot with butter, heat until the butter is melted, and serve; or, serve with Béchamel or Hollandaise Sauce ....

21 minute read

Read Chapter

BOILED ASPARAGUS

BOILED ASPARAGUS

Scrape and clean the asparagus and tie into bundles of five or six stalks each, taking care to have the heads even. Cook rapidly in boiling salted water until tender. Drain, and serve on toast with melted butter to which a little lemon-juice may be added. Drawn-Butter , Cream , Hollandaise , or White Sauce may be used instead. The tips may be cooked in the same way....

19 minute read

Read Chapter

BAKED ASPARAGUS

BAKED ASPARAGUS

Cut the tender parts of the asparagus into inch-lengths, boil until tender in salted water, and drain. Put a layer into a buttered baking-dish, season with pepper and salt, dot with butter, sprinkle with crumbs and hard-boiled eggs chopped fine. Repeat until the dish is full, having crumbs and butter on top. Bake for half an hour and serve in the same dish. A thin Cream Sauce may be poured over before sprinkling with the crumbs, and the eggs omitted. A little grated cheese may be used instead...

24 minute read

Read Chapter

CREAMED ASPARAGUS

CREAMED ASPARAGUS

Boil the tender parts of asparagus until tender, drain, and chop. Reheat in a Cream Sauce to which a bit of baking-soda has been added. Season with salt and pepper and cool. Stir into it three eggs well-beaten with two tablespoonfuls of cream. Pour into a buttered baking-dish and bake covered for twenty minutes....

15 minute read

Read Chapter

ESCALLOPED ASPARAGUS

ESCALLOPED ASPARAGUS

Wash and cut up a bunch of asparagus, discarding the tough ends. Boil in salted water until tender, and drain. Boil three eggs hard, throw into cold water, remove the shells and, chop fine. Butter a shallow baking-dish, put in a layer of asparagus, cover with chopped eggs, sprinkle with grated cheese, and repeat until the dish is full, having asparagus on top. Pour over two cupfuls of Drawn-Butter or Cream Sauce , cover with crumbs, dot with butter, sprinkle with grated cheese, and bake until br

24 minute read

Read Chapter

BOILED STRING-BEANS

BOILED STRING-BEANS

Cut off the ends, remove the strings, and cut into two or three pieces. Wash in cold water, drain, and boil until tender in salted water. Drain, and serve with melted butter. A bit of bacon or ham, for flavor, may be boiled with the beans....

13 minute read

Read Chapter

STRING-BEANS WITH CREAM

STRING-BEANS WITH CREAM

String the beans and boil until tender in as little water as possible. Without draining, add half a cupful of cream, a tablespoonful of butter, and pepper and salt to season....

9 minute read

Read Chapter

STRING-BEANS WITH SOUR SAUCE

STRING-BEANS WITH SOUR SAUCE

Remove the strings from a quart of beans, cut in pieces, boil with a pinch of soda until tender, and drain. Add a tablespoonful of butter blended with a teaspoonful of flour, a tablespoonful of vinegar, and salt and pepper to taste. Simmer for five minutes, while stirring add in a well-beaten egg, and serve immediately....

16 minute read

Read Chapter

STRING-BEANS EN SALADE

STRING-BEANS EN SALADE

Prepare according to directions given for Boiled String-Beans , changing the water once, and add a tablespoonful of butter after changing. Drain and pour over a French dressing to which a little chopped onion has been added. Serve hot. The onion may be omitted....

13 minute read

Read Chapter

STRING-BEANS À LA BRETONNE

STRING-BEANS À LA BRETONNE

Prepare according to directions given for Boiled String-Beans . Cut two small onions into thin slices, fry golden brown in butter, dredge with flour, and add a little white stock. Cook until thick, stirring constantly, and seasoning with salt and pepper. Add the cooked beans to the sauce with a crushed bean of garlic, cook for ten minutes, sprinkle with minced parsley, and serve. The garlic and parsley may be omitted and one chopped onion used....

21 minute read

Read Chapter

STRING-BEANS À LA PROVENÇALE

STRING-BEANS À LA PROVENÇALE

Prepare according to directions given for Boiled String-Beans and drain. Slice an onion, fry golden brown in oil with minced parsley, thyme, chives, and a bay-leaf. Remove the bay-leaf, add a little vinegar, pour over the beans, reheat, and serve. The juice of a lemon may be used instead of vinegar....

15 minute read

Read Chapter

STEWED LIMA BEANS

STEWED LIMA BEANS

Cover a pint of lima beans with a quart of boiling water and cook for thirty minutes. Drain off half the water, add a tablespoonful of chopped salt pork and a little grated onion and minced parsley. Add a pinch of salt and a cupful of hot milk and stew until the beans are tender. Thicken with flour cooked in butter and rubbed smooth in a little cold milk....

19 minute read

Read Chapter

LIMA BEANS WITH ONIONS

LIMA BEANS WITH ONIONS

Soak a pint of dried beans overnight, drain, and boil until tender in fresh water to cover. Drain and keep warm. Parboil and chop three small onions, fry in butter, and reheat the beans with the onions. Moisten with brown gravy or thickened stock....

12 minute read

Read Chapter

LIMA BEANS À LA PHILADELPHIA

LIMA BEANS À LA PHILADELPHIA

Prepare a pint of beans according to directions given for Stewed Beans and reheat in Cream Sauce , seasoning with salt, pepper, and a little grated onion. Take from the fire and add the yolks of two eggs beaten with a little cream. Serve very hot....

14 minute read

Read Chapter

BOILED BLACK BEANS

BOILED BLACK BEANS

Soak the beans in cold water for three hours, rinse thoroughly, and boil for three hours, or more if necessary. Fry three thin slices of bacon and add to it a little stock. Season with Chutney, mushroom catsup, and anchovy essence. Reheat the drained beans in the sauce....

13 minute read

Read Chapter

FRIJOLES MEXICANA

FRIJOLES MEXICANA

Pick over and wash one pound of small red Mexican beans, cover with cold water, bring to the boil, and add a pinch of soda. Cook for five minutes, drain and rinse, then cover with cold water, and cook slowly until soft. Melt two or three tablespoonfuls each of drippings and butter. When sizzling hot drop in two or three cloves of garlic, peeled and crushed. Keep stirring until well browned, then add two or three chopped and seeded green peppers and a large onion, sliced. Stir until cooked, then

43 minute read

Read Chapter

STEWED KIDNEY BEANS

STEWED KIDNEY BEANS

Soak a cupful of beans overnight in cold water. Drain, cover with cold water, add a chopped onion and a carrot, three or four slices of bacon, and a pinch of soda. Simmer until the beans are tender, drain, season with butter, salt, and pepper, and serve hot....

13 minute read

Read Chapter

KIDNEY BEANS À LA CRÉOLE

KIDNEY BEANS À LA CRÉOLE

Soak overnight a quart of kidney beans and cook until tender in boiling salted water. Drain, put a layer into a baking-dish with half a pound of bacon in one piece which has been boiled until tender and skinned, and a chopped onion. Cover with beans, season with salt and red pepper, fill the baking-dish with cold water, and bake slowly until the liquid is nearly absorbed....

19 minute read

Read Chapter

BOSTON BAKED BEANS

BOSTON BAKED BEANS

Wash and pick over a quart of navy beans. Soak overnight in cold water to cover. In the morning drain, cover with fresh water, and heat slowly, keeping the water below the boiling point until the skins will burst when a spoonful is gently breathed upon. Drain the beans. Scald and scrape the rind of half a pound of fat salt pork, cut off one slice, and put into the bottom of the bean-pot. Fill the pot with the beans and bury the rest of the pork in it, scoring the rind deeply. Mix one teaspoonful

53 minute read

Read Chapter

BOSTON BAKED BEANS WITH TOMATO SAUCE

BOSTON BAKED BEANS WITH TOMATO SAUCE

Prepare according to directions given for Boston Baked Beans . Chop an onion fine and cook it in a can of tomatoes for half an hour. Two hours before the beans are done, strain the tomato into the bean pot, adding a little at a time....

14 minute read

Read Chapter

BEAN CROQUETTES

BEAN CROQUETTES

Boil two cupfuls of soaked beans until soft. Drain, press through a colander, season with salt and red pepper, and add one tablespoonful each of molasses, butter, and vinegar. Mix thoroughly, cool, shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce ....

14 minute read

Read Chapter

BOILED BEETS

BOILED BEETS

Select small smooth beets and clean without cutting or scraping. Boil for an hour or two and cool. Remove the skins, cut into slices or quarters, and serve either hot or cold. Or, reheat in stock and melted butter, seasoning with salt, pepper, and vinegar. The stock may be omitted if desired and chopped onion and parsley added to the seasoning....

17 minute read

Read Chapter

BUTTERED BEETS

BUTTERED BEETS

Peel young beets, cut into dice, and cook slowly until tender in water to cover. Add a tablespoonful of butter, salt and pepper to season, and thicken with a teaspoonful of cornstarch rubbed smooth in a little cold water. Stir while boiling....

12 minute read

Read Chapter

PICKLED BEETS

PICKLED BEETS

Wash small beets but do not cut. Cover with boiling water and boil until tender. Drain, rinse in cold water, peel, cut into slices, sprinkle with sugar, salt, and pepper, cover with vinegar, and let stand for several hours before using. Serve cold....

12 minute read

Read Chapter

BOILED BRUSSELS SPROUTS

BOILED BRUSSELS SPROUTS

Wash and pick over the sprouts and boil until tender in water to which a little salt and baking-soda have been added. Drain, and reheat in melted butter with a little salt and pepper, but do not fry. Serve on buttered toast....

12 minute read

Read Chapter

BRUSSELS SPROUTS SAUTÉ

BRUSSELS SPROUTS SAUTÉ

Boil the cleaned sprouts for twenty minutes in salted water, drain, fry in butter, season with salt, minced parsley, and pepper, and serve. Grated nutmeg may be added....

8 minute read

Read Chapter

BRUSSELS SPROUTS À LA PARMESAN

BRUSSELS SPROUTS À LA PARMESAN

Boil the sprouts until tender in salted water and drain. Arrange in a baking-dish with alternate layers of grated Parmesan cheese. Season with salt, pepper, and melted butter, and serve very hot....

9 minute read

Read Chapter

BOILED CABBAGE

BOILED CABBAGE

Clean and quarter a firm cabbage and cover with boiling salted water to which has been added a pinch of baking-soda. Cook for fifteen minutes, drain, rinse and cover with boiling salted water. Cook until tender and drain, pressing out all the liquid. Chop fine and season with salt, pepper, and tomato catsup. Add a cupful of stock, heat thoroughly, add a tablespoonful of butter and a teaspoonful of lemon-juice and serve....

20 minute read

Read Chapter

FRIED CABBAGE

FRIED CABBAGE

Chop cold boiled cabbage and drain thoroughly. Mix with two tablespoonfuls of melted butter, four tablespoonfuls of cream, and pepper and salt to season. Heat in a buttered frying-pan and let stand long enough to brown slightly on the under side. Two well-beaten eggs may be added to the cabbage before heating; or, chop fine and fry brown in butter, seasoning with salt, pepper, and vinegar....

18 minute read

Read Chapter

CREAMED CABBAGE

CREAMED CABBAGE

Chop or shred a cabbage fine and cover with boiling salted water to which a pinch of soda has been added. Boil until tender, drain, rinse in hot water, press out the liquid, and reheat in a Cream Sauce . Add a little grated cheese if desired....

13 minute read

Read Chapter

HOT SLAW

HOT SLAW

Chop half a cabbage fine, pour over a tablespoonful of melted butter, and put into the oven. Beat together one tablespoonful each of mustard and olive-oil, add one teaspoonful of sugar and one egg well-beaten with three-fourths cupful of cream. Bring to the boil, season with salt and pepper, pour over the hot cabbage, and serve....

15 minute read

Read Chapter

COLD SLAW

COLD SLAW

Shred a white cabbage fine and soak in ice-water. Make a dressing of the yolks of two hard-boiled eggs, one egg well-beaten, half a cupful of olive-oil, the juice of a lemon, and mustard, salt, and pepper to taste. Drain the cabbage thoroughly, mix with the dressing, and serve very cold....

14 minute read

Read Chapter

CABBAGE WITH OYSTERS

CABBAGE WITH OYSTERS

Cut in two a small cabbage. Soak in cold water for an hour, drain, and cover with boiling water to which a teaspoonful of salt and a pinch of soda have been added. Boil for five minutes, drain, rinse, cover with fresh boiling water, and boil until tender. Drain, arrange on a platter, and moisten thoroughly with cream or melted butter. Cover with broiled oysters, season with salt, pepper, and curry powder, and serve....

20 minute read

Read Chapter

CABBAGE WITH SOUR CREAM

CABBAGE WITH SOUR CREAM

Chop fine a small head of cabbage and cook in water enough to keep from burning, seasoning with salt and pepper. Beat together two eggs, one-half cupful each of sour cream and vinegar, and two tablespoonfuls of melted butter. Bring to the boil, pour over the cabbage, and serve....

14 minute read

Read Chapter

SMOTHERED RED CABBAGE

SMOTHERED RED CABBAGE

Shred a red cabbage and cook until tender with a sliced onion and enough butter to keep from burning. When tender season with salt, pepper, and butter, add two tablespoonfuls of sugar and half a cupful of white vinegar....

11 minute read

Read Chapter

STEWED RED CABBAGE

STEWED RED CABBAGE

Shred a red cabbage very fine. Put into a kettle with five sour apples peeled and quartered, pepper and salt to season highly, one tablespoonful of sugar, and a pinch of powdered cloves. Add water to cover and boil until tender, adding more liquid as needed. There should not be over one cupful of water when done. Add a tablespoonful of butter, simmer for ten minutes, and serve....

19 minute read

Read Chapter

RED CABBAGE À LA BABETTE

RED CABBAGE À LA BABETTE

Slice a red cabbage very fine, sprinkle with salt, and add a peeled and sliced sour apple. Stew slowly with a tablespoonful of drippings, a chopped onion, and enough water to keep from burning. When tender, season with vinegar, brown sugar, and cinnamon. This is a Jewish recipe....

14 minute read

Read Chapter

RED CABBAGE À LA HOLLANDAISE

RED CABBAGE À LA HOLLANDAISE

Trim and shred a red cabbage and soak it in cold water for an hour. Parboil for five minutes, then drain. Fry a small chopped onion soft in butter, add the cabbage and four tart apples, peeled, cored, and chopped. Season with salt and pepper and cook uncovered for thirty minutes, stirring occasionally. Add half a cupful of cream, reheat, and serve....

18 minute read

Read Chapter

BOILED CARROTS

BOILED CARROTS

Cook peeled and sliced carrots in salted boiling water to cover. Drain and serve with melted butter....

5 minute read

Read Chapter

STEWED CARROTS

STEWED CARROTS

Parboil a bunch of carrots, drain, and cut into dice. Put into a saucepan with two small onions chopped, pepper, salt, and minced parsley to season, and enough Drawn-Butter Sauce to moisten. Simmer half an hour and serve....

11 minute read

Read Chapter

FRIED CARROTS

FRIED CARROTS

Clean and parboil the carrots, drain, cut into thin slices lengthwise, dip in egg and crumbs, and fry in deep fat....

6 minute read

Read Chapter

SPRING CARROTS

SPRING CARROTS

Trim and scrape two bunches of spring carrots. Parboil for ten minutes in salted water to cover. Drain, and rinse in cold water. Put into a deep baking-dish with two tablespoonfuls each of butter and sugar and two cupfuls of well-seasoned beef stock. Cover and cook slowly until tender. Drain, reduce the liquid by rapid boiling, pour over the carrots, and serve....

17 minute read

Read Chapter

CARROTS AND PEAS

CARROTS AND PEAS

Cook separately until tender diced carrots and green peas. Drain, mix, and reheat in White, Béchamel , or Cream Sauce , or season with salt, pepper, and melted butter....

9 minute read

Read Chapter

CARROT CROQUETTES

CARROT CROQUETTES

Cook until very tender enough peeled and sliced carrots to make a pint. Mash through a sieve and add the yolk of one egg well-beaten, a tablespoonful of melted butter, and pepper and salt to season highly. Cool on ice, shape into croquettes or balls, dip in egg and crumbs, and keep on ice until firm. Fry in deep fat, drain, and serve very hot....

18 minute read

Read Chapter

BUTTERED CARROTS

BUTTERED CARROTS

Cook peeled and sliced carrots until tender in boiling salted water. Drain and put into a saucepan with two tablespoonfuls each of butter and sugar, for each two cupfuls of carrots. Stir constantly until covered with syrup and colored a little. Sprinkle with lemon-juice and serve immediately....

13 minute read

Read Chapter

BOILED CAULIFLOWER

BOILED CAULIFLOWER

Wash and trim a head of cauliflower and soak it for an hour in cold salted water, head down. Rinse thoroughly, cover with boiling salted water, and boil until done. Drain, and serve with any preferred sauce....

10 minute read

Read Chapter

BAKED CAULIFLOWER

BAKED CAULIFLOWER

Prepare according to directions given for Boiled Cauliflower . Put into a buttered baking-dish, pour over a Drawn-Butter Sauce , sprinkle with crumbs, dot with butter, and add a little grated cheese if desired. Brown in the oven and serve in the baking-dish....

12 minute read

Read Chapter

BUTTERED CAULIFLOWER

BUTTERED CAULIFLOWER

Boil two cauliflowers in salted water until tender. Drain, separate into flowerets, arrange in a serving-dish, and season with salt and pepper. Heat a cupful of butter in a frying-pan without browning, skim, and put in enough fresh crumbs to make a smooth thin paste. Spread over the cauliflower and serve....

14 minute read

Read Chapter

CREAMED CAULIFLOWER

CREAMED CAULIFLOWER

Prepare according to directions given for Boiled Cauliflower , adding a pinch of soda to the water. Cook slowly until done, drain, rinse in hot water, cut into convenient pieces for serving, pour over a Cream Sauce and serve, or break into flowerets, and reheat in Cream Sauce ....

15 minute read

Read Chapter

FRIED CAULIFLOWER

FRIED CAULIFLOWER

Clean a cauliflower and separate into flowerets. Parboil for five minutes, change the water, and cook until tender, adding a tablespoonful of salt to the water. Drain, dry, and, if desired, marinate in French dressing , dip in crumbs, then in an egg beaten with three tablespoonfuls of water, then in crumbs or batter. Fry in deep fat and serve with Tartar or Tomato Sauce ....

19 minute read

Read Chapter

CAULIFLOWER FRITTERS

CAULIFLOWER FRITTERS

Make a batter of a tablespoonful of melted butter, half a cupful of milk, the yolk of an egg well-beaten, salt and pepper to season, and a tablespoonful or more of flour. Separate freshly cooked cauliflower into convenient pieces. Dip in the batter and fry in deep fat....

13 minute read

Read Chapter

ESCALLOPED CAULIFLOWER

ESCALLOPED CAULIFLOWER

Boil until tender, separate into small pieces, and pack stems downward in a buttered baking-dish, or use the cauliflower unbroken. Mix a cupful of bread-crumbs, two tablespoonfuls of melted butter, enough cream or milk to moisten, pepper and salt to season, and one egg well-beaten. Spread over the cauliflower, cover, and bake for six minutes, then uncover and brown. Serve in the same dish....

17 minute read

Read Chapter

CAULIFLOWER AU GRATIN

CAULIFLOWER AU GRATIN

Boil flowerets of cauliflower in salted water until nearly done and drain. Arrange in layers in a buttered baking-dish, with Cream Sauce between the layers and sprinkling each layer thickly with grated Parmesan cheese. When the dish is full, cover with sauce, sprinkle with cheese and crumbs, dot with butter, and brown in the oven. Serve in the baking-dish. Or use milk, crumbs, and bits of butter between the layers instead of Cream Sauce ....

21 minute read

Read Chapter

CAULIFLOWER À LA PARISIENNE

CAULIFLOWER À LA PARISIENNE

Boil a large cauliflower until tender, drain, chop, and press hard into a mould. Turn out on a platter that will stand the heat of the oven. Cook together a tablespoonful each of butter and flour, add two cupfuls of stewed and strained tomatoes, and cook until thick, stirring constantly. Season with salt, pepper, and grated onion. Add enough cracker crumbs to make the sauce very thick. Spread over the cauliflower, put it into a hot oven for ten minutes, and serve....

23 minute read

Read Chapter

BOILED CELERY

BOILED CELERY

Cut cleaned and trimmed stalks of celery into short lengths and boil slowly in salted water to cover until tender. Drain and serve on slices of toast which have been dipped in the liquid. Pour over a little melted butter, season, and serve....

12 minute read

Read Chapter

BRAISED CELERY

BRAISED CELERY

Trim bunches of celery, tie in bundles, parboil for ten minutes, drain, and cover with cold water. Let stand for ten minutes, drain, cover with white stock, and simmer for an hour. Drain, pour over Brown Sauce , and serve with a garnish of toast points or croutons....

13 minute read

Read Chapter

FRIED CELERY

FRIED CELERY

Parboil, drain, dry, and cool stalks of celery cut into short lengths. Dip into melted butter and fry brown, or dip into fritter batter, or in egg and crumbs, and fry in deep fat. Olive-oil or lard may be used for frying. Serve with melted butter or Brown Sauce , or with a sprinkle of grated cheese....

16 minute read

Read Chapter

STEWED CELERY

STEWED CELERY

Parboil eight heads of celery, drain, and finish cooking in stock to cover with a small slice of salt pork for each head of celery. Drain, skim the cooking liquid, and thicken with flour cooked in butter. Arrange the celery and pork alternately on the serving dish, pour over the sauce, and serve....

15 minute read

Read Chapter

CELERY IN BROWN SAUCE

CELERY IN BROWN SAUCE

Clean and trim three heads of celery and cut into four-inch lengths. Cover with boiling water, let stand for ten minutes, drain, and rinse in cold water. Tie in bundles and put into a saucepan with three cupfuls of hot stock. Add one-fourth cupful of butter or drippings, half a carrot, half an onion, a teaspoonful of salt, and a little cayenne pepper. Cover and simmer until tender. Drain the celery, strain the liquid, skim off the fat, and thicken a cupful or more of the cooking liquid with flou

29 minute read

Read Chapter

CREAMED CELERY

CREAMED CELERY

Clean, trim, and cut the celery into short pieces. Boil until tender in salted water, drain, and reheat in a Cream Sauce . Diced cooked carrots may be added to Creamed Celery....

9 minute read

Read Chapter

FRICASSEE OF CELERY

FRICASSEE OF CELERY

Clean and cut the celery into inch-lengths. Cover with cold water and soak for an hour. Drain, and cook until tender in stock to cover, with salt and paprika to season and a teaspoonful of grated onion. When tender, thicken the cooking liquid with flour browned in butter, and serve....

14 minute read

Read Chapter

CELERY AU GRATIN

CELERY AU GRATIN

Cut two bunches of celery into inch-lengths and cook until tender in boiling salted water. Drain, mix with Cream Sauce , cool, and add two well-beaten eggs. Pour into a buttered baking-dish, cover with crumbs, dot with butter, and bake for half an hour....

12 minute read

Read Chapter

CELERY À L’ITALIENNE

CELERY À L’ITALIENNE

Trim off the tops and roots from four heads of celery. Cut the stalks into short lengths, parboil, and drain. Reheat with a cupful of white stock, a tablespoonful each of butter and chopped ham, and salt and pepper to season. When tender, strain the sauce and arrange the celery on pieces of toast. Add to the sauce a tablespoonful of grated cheese and the beaten yolk of an egg. Pour the sauce over the celery and bake until brown....

22 minute read

Read Chapter

BOILED CORN

BOILED CORN

Strip off all the husks, remove the silk, and boil rapidly in water to cover, adding a tablespoonful of sugar; serve immediately with butter, pepper, and salt. Butter may be added to the water instead of sugar; it whitens and enriches the corn; or, boil in salted milk, drain, and serve with melted butter....

15 minute read

Read Chapter

BAKED CANNED CORN

BAKED CANNED CORN

Pour a can of corn into a buttered baking-dish, season with salt and pepper, add one cupful of boiling milk or half a cupful of cream, and dot with two tablespoonfuls of butter broken into small bits. Bake for forty-five minutes in a moderate oven, and serve in the same dish....

14 minute read

Read Chapter

CREAMED CANNED CORN

CREAMED CANNED CORN

Reheat a can of corn with half a cupful of Cream Sauce and serve very hot, or reheat with enough cream to moisten and season with butter, pepper, and salt....

9 minute read

Read Chapter

ESCALLOPED CORN

ESCALLOPED CORN

Butter a baking-dish and put in a layer of cracker crumbs, then a layer of canned corn, seasoning with salt, pepper, and bits of butter, cover with cracker crumbs and repeat until the dish is full, having crumbs on top. Pour in enough milk to fill the dish and bake for forty-five minutes....

15 minute read

Read Chapter

INDIAN CORN CAKES

INDIAN CORN CAKES

Grate from the cob on a coarse grater enough corn to make two cupfuls. Add a cupful of milk, half a cupful of sifted flour, one egg well-beaten, and salt and pepper to season. Bake on a griddle and serve with fried chicken....

12 minute read

Read Chapter

CREOLE CORN CHOWDER

CREOLE CORN CHOWDER

Slice three onions and fry brown in butter. Add three peeled and sliced tomatoes, three green peppers, seeded and chopped, and the corn cut from seven cobs. Cook for an hour, adding water as needed, and season with salt, sugar, and black pepper....

12 minute read

Read Chapter

KENTUCKY CORN PATTIES

KENTUCKY CORN PATTIES

Four large ears of corn grated, two eggs, one cupful of milk, and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder and a pinch of salt. Mix thoroughly and fry in small flat cakes....

11 minute read

Read Chapter

CORN STEWED WITH CREAM

CORN STEWED WITH CREAM

Cut the corn from half a dozen ears with a sharp knife. Reheat in a cupful of Béchamel Sauce , adding a teaspoonful of butter and enough cream to make the stew of the proper consistency. Season with salt, pepper, and grated nutmeg. Serve very hot....

13 minute read

Read Chapter

CORN SOUFFLÉ

CORN SOUFFLÉ

Score each row of kernels deeply and press out the pulp with the back of a knife, using enough corn to make one cupful of pulp. Add one cupful of cream or top milk, a tablespoonful of butter, salt and pepper to season, and the yolks of three eggs well-beaten. Cook in a double boiler until smooth and creamy, stirring constantly. Take from the fire, cool, fold in the stiffly beaten whites of four eggs, turn into a buttered baking-dish, and bake for twenty minutes in a hot oven....

24 minute read

Read Chapter

CORN PUDDING

CORN PUDDING

Mix three cupfuls of milk with the corn cut from a dozen ears, and chopped fine. Add four well-beaten eggs, salt and pepper to season, and bake in a buttered baking-dish for two hours....

9 minute read

Read Chapter

CORN OYSTERS

CORN OYSTERS

Score each row of kernels and press out the pulp from a dozen ears of corn. Season highly with salt and pepper and add four eggs beaten very light. Drop by spoonfuls on a griddle and fry carefully, turning once....

11 minute read

Read Chapter

CORN FRITTERS

CORN FRITTERS

Mix thoroughly one egg, half a cupful of cream, one tablespoonful each of butter and flour, and two cupfuls of grated corn. Drop by spoonfuls into deep fat and fry brown....

9 minute read

Read Chapter

CORN SUCCOTASH

CORN SUCCOTASH

Boil a pint of shelled lima beans for half an hour, or more, changing the water twice. Add an equal quantity of corn cut from the ear and cook until done. Season with salt, pepper, and butter, and serve. Add a little sugar and cream if desired, or moisten with Cream Sauce . The beans may be boiled with the corn-cobs, removing them when the corn is added. Twice as much corn as beans may be used....

22 minute read

Read Chapter

ESCALLOPED CUCUMBERS

ESCALLOPED CUCUMBERS

Peel and cut into dice six large cucumbers. Butter a baking-dish and put in a layer of the dice seasoning with grated onion and lemon-juice. Cover with crumbs, dot with butter, and season with paprika and celery salt. Repeat until the dish is full, having crumbs and butter on top. Cover and bake for an hour, then remove the cover, and brown. Serve with Sauce Piquante ....

18 minute read

Read Chapter

STUFFED CUCUMBERS

STUFFED CUCUMBERS

Peel and split large cucumbers lengthwise. Scoop out the pulp and fill with a stuffing made of cooked chicken chopped fine and mixed with soft crumbs seasoned nicely and moistened with a beaten egg or a little stock. Sprinkle with crumbs and put into a baking-pan with stock half an inch thick. Bake until the cucumbers are tender, basting frequently, and adding more stock if required. Thicken the gravy with a teaspoonful of cornstarch rubbed smooth in a little cold water and pour around the cucum

24 minute read

Read Chapter

BROILED EGGPLANT

BROILED EGGPLANT

Peel and cut into thin slices and soak for an hour in cold salted water. Drain and dry thoroughly. Soak for half an hour in a marinade of olive-oil seasoned with salt and pepper. Add a little lemon-juice to the marinade if desired. Broil and serve with Maître d’Hôtel Sauce . The slices may be dipped in egg and crumbs before broiling....

18 minute read

Read Chapter

BAKED EGGPLANT

BAKED EGGPLANT

Parboil, cut off the top, and scoop out the pulp. Mash the pulp and cook it in butter, seasoning with salt and pepper. Take from the fire, add the beaten yolk of an egg and enough bread crumbs to make a smooth paste. Mix thoroughly, refill the shell, and bake, basting with melted butter. A slice of onion, finely chopped, may be fried with the pulp. The egg may be omitted and the stuffing moistened with stock. Baste with stock when baking....

22 minute read

Read Chapter

BAKED EGGPLANT WITH CHEESE

BAKED EGGPLANT WITH CHEESE

Cover two eggplants with boiling water and let stand for ten minutes. Drain, peel, slice thin, cut each slice in four, season with salt and pepper, and fry. Cook together one tablespoonful each of butter and flour, add one cupful of milk and half a cupful of stock, and cook until smooth and thick, stirring constantly. Season with salt and cayenne. Put the fried eggplant into a buttered baking-dish in layers, covering each layer with grated cheese and sauce. Have cheese on top. Sprinkle with crum

26 minute read

Read Chapter

FRIED EGGPLANT

FRIED EGGPLANT

Peel and slice an eggplant and soak over night in cold salted water. Drain and cover with cold water for half an hour. Wipe dry, dip in seasoned flour, or in flour, beaten egg, and crumbs. Fry in deep fat. Grated cheese may be mixed with the crumbs. Serve with White, Cream , Tomato , or Caper Sauce ....

17 minute read

Read Chapter

EGGPLANT FRITTERS

EGGPLANT FRITTERS

Peel, slice, cover with cold water, boil until soft, and drain; or, put into boiling salted and acidulated water. Mash smooth, add salt and pepper to season, two eggs well-beaten, and enough flour to make a thick batter. Fry by spoonfuls in deep fat....

12 minute read

Read Chapter

ESCALLOPED EGGPLANT

ESCALLOPED EGGPLANT

Boil a large eggplant until tender, peel and mash. Season with butter, pepper, and salt. Add two hard-boiled eggs chopped fine and half an onion grated. Add two tablespoonfuls of bread crumbs, put into a buttered baking-dish, cover with crumbs, dot with butter, and bake brown....

12 minute read

Read Chapter

STUFFED EGGPLANT

STUFFED EGGPLANT

Parboil a large eggplant for ten minutes, then plunge into salted ice-water and let stand for an hour. Make a forcemeat of half a cupful of minced boiled ham, a cupful and a half of bread crumbs, one egg well-beaten, and enough cream to make a smooth paste. Season with salt, pepper, minced parsley, and onion. Split the eggplant lengthwise, scrape out the pulp, and mix with the stuffing. Fill the shells, tie together, and put into a dripping-pan with a cupful of stock. Cover and bake for half an

26 minute read

Read Chapter

EGGPLANT À LA CRÉOLE

EGGPLANT À LA CRÉOLE

Peel a young eggplant, cut it into dice, and simmer for ten or fifteen minutes in half a cupful of boiling water. Drain and press out the liquid. Chop fine two onions, fry in butter, add the eggplant, salt and pepper to season, and one tablespoonful each of minced parsley and vinegar. Add also two heaping tablespoonfuls of butter. Put into a baking-dish, cover with crumbs, dot with butter, and bake for twenty-five minutes....

21 minute read

Read Chapter

BOILED HOMINY

BOILED HOMINY

Soak a cupful of hominy for three hours in warm water, drain, and cook in fresh boiling water until tender, adding a pinch of salt. Drain and reheat for fifteen minutes with a pint of milk, seasoning with salt and pepper. Cook for fifteen minutes, add a tablespoonful of butter, and serve....

14 minute read

Read Chapter

CURRIED LENTILS

CURRIED LENTILS

Chop fine three large onions, two green peppers, and a clove of garlic. Brown half a pound of washed lentils in butter, add the chopped mixture and cold salted water to cover. Boil until tender. Drain, add two sliced onions fried brown, two tablespoonfuls of butter, and a teaspoonful of curry powder. Serve with a border of boiled rice....

16 minute read

Read Chapter

BUTTERED MACARONI

BUTTERED MACARONI

Boil a pound of macaroni until tender, drain, and put into a deep baking-dish. Spread over it half a cupful of butter broken into bits, and one-quarter of a pound of cheese, grated. Season with salt, and pepper, mix thoroughly, and bake, or serve without baking....

12 minute read

Read Chapter

MACARONI AU GRATIN

MACARONI AU GRATIN

Butter a deep baking-dish and fill with cooked macaroni, sprinkling each layer with grated cheese, and seasoning with pepper and dots of butter. Cover the top with cheese (Parmesan, which may be mixed with Swiss), dot with butter, and bake brown. Serve in the same dish. Milk or cream to cover may be poured over before baking....

16 minute read

Read Chapter

MACARONI WITH BROWN BUTTER

MACARONI WITH BROWN BUTTER

Reheat cooked and drained macaroni in melted butter, cooking until the butter browns. Sprinkle with salt and pepper, season highly with grated Parmesan cheese, and serve....

8 minute read

Read Chapter

MACARONI AND OYSTERS

MACARONI AND OYSTERS

Arrange in alternate layers in a baking-dish cooked, broken, and drained macaroni, and oysters, seasoning with dots of butter and pepper and salt. Beat together the liquor drained from the oysters, one and one-half cupfuls of milk, and two eggs. Pour over the macaroni, cover with crumbs, dot with butter, and bake for half an hour; or, spread over the top a beaten egg mixed to a smooth paste with crumbs....

20 minute read

Read Chapter

MACARONI À LA GALLI

MACARONI À LA GALLI

Rub through a fine sieve a large can of tomatoes and simmer for three hours or until as thick as jelly. Chop fine half a pound of salt pork and a large onion and fry brown and crisp. Mix with the tomatoes, season with salt and cayenne, and pour over cooked macaroni. Serve with grated cheese....

16 minute read

Read Chapter

BROILED MUSHROOMS

BROILED MUSHROOMS

Dip cleaned and peeled mushrooms into melted butter, put on ice for fifteen minutes, and broil. Serve with melted butter and lemon-juice; or, broil, basting with bacon fat. If the mushrooms are strongly flavored they may be soaked in cold salted water for a few minutes before broiling....

13 minute read

Read Chapter

MUSHROOMS BAKED WITH CHEESE

MUSHROOMS BAKED WITH CHEESE

Parboil two cupfuls of cleaned and trimmed mushrooms in salted water for ten minutes. Butter a baking-dish, put in the drained mushrooms, cover with a cupful of Cream Sauce , and sprinkle thickly with grated Parmesan or Swiss cheese. Cover with buttered crumbs and bake brown....

13 minute read

Read Chapter

FRIED MUSHROOMS

FRIED MUSHROOMS

Peel and trim very large fresh mushrooms and fry in oil or butter seasoned with pepper and salt. Serve on small thin slices of toast and put a teaspoonful of sherry or white wine on each mushroom, or use minced parsley and lemon-juice instead of wine....

12 minute read

Read Chapter

NOODLES

NOODLES

Beat an egg slightly, with a pinch of salt, and add enough flour to make a very stiff dough. Roll out as thin as possible and dry on a cloth. Roll up tightly and slice downward into very fine strips. Toss lightly with the fingers to separate, and spread out on the board to dry. Keep in covered jars for future use....

17 minute read

Read Chapter

BAKED NOODLES

BAKED NOODLES

Reheat boiled and drained noodles in milk to cover. Season with melted butter, grated Parmesan cheese, pepper, and nutmeg. Heat thoroughly, put into a baking-dish, sprinkle with crumbs, dot with butter, and brown in the oven. Serve in the same dish; or, arrange boiled and drained noodles in layers in a buttered baking-dish, seasoning each layer with salt, pepper, and grated nutmeg, and sprinkling thickly with grated cheese. Spread fried crumbs over the top, heat thoroughly, and serve....

21 minute read

Read Chapter

NOODLES AU GRATIN

NOODLES AU GRATIN

Boil half a pound of noodles for ten minutes in salted water to cover. Drain, and put into a saucepan with two cupfuls of milk or stock, a tablespoonful of butter, and salt, pepper, and grated nutmeg to season. Simmer slowly until the liquid has all been absorbed, then add half a cupful of cream or stock, a tablespoonful of butter, and a quarter of a pound of grated Parmesan cheese. Cook slowly until the cheese is melted and put into a buttered serving-dish. Sprinkle with crumbs and grated chees

29 minute read

Read Chapter

BOILED OKRA

BOILED OKRA

Boil the okra in salted water until tender, drain, season with salt, pepper, and butter, and serve very hot. A little cream may be added....

7 minute read

Read Chapter

OKRA SAUTÉ À LA CRÉOLE

OKRA SAUTÉ À LA CRÉOLE

Chop fine an onion and a green pepper and fry soft in butter. Add two tomatoes peeled and cut up, three tablespoonfuls of Spanish Sauce or stock, and pepper and chopped garlic to season. Put in the required quantity of sliced okras, cover and cook for fifteen minutes. Sprinkle with minced parsley and serve....

15 minute read

Read Chapter

BOILED ONIONS

BOILED ONIONS

Peel the onions under water. Boil until tender in salted water to cover, changing the water once. Drain, season with butter, pepper, salt, and hot cream, or reheat in White or Cream Sauce , or a well-buttered Velouté Sauce . A bunch of parsley may be boiled with the onions, and a little of the cooking liquid may be added to the sauce....

18 minute read

Read Chapter

BAKED ONIONS

BAKED ONIONS

Peel and fry a dozen small onions, seasoning with salt, pepper, and sugar. When brown, add stock to cover, and bake until soft in a covered pan....

8 minute read

Read Chapter

FRIED SPANISH ONIONS

FRIED SPANISH ONIONS

Peel and slice two pounds of Spanish onions and put into a frying-pan with half a cupful of butter smoking hot, a small spoonful of salt, and a pinch of pepper. Dust with cayenne and cook until tender. Serve with the gravy they yield in cooking....

13 minute read

Read Chapter

CREAMED ONIONS

CREAMED ONIONS

Peel small onions and boil until tender, changing the water several times; or, slice large onions. Mix with well-seasoned Cream Sauce and serve. Drawn-Butter Sauce may be used instead....

9 minute read

Read Chapter

STUFFED ONIONS

STUFFED ONIONS

Boil fine white onions in salted water for an hour, changing the water three times. Drain, scoop out the centre, and fill with bread crumbs seasoned with salt, pepper, grated cheese, and catsup. Mash a little of the onion with the stuffing and moisten with cream or milk. Wrap each onion in buttered paper, twist the ends, put into a buttered pan, and bake for an hour. Remove the paper, pour over melted butter, and serve....

21 minute read

Read Chapter

ROASTED ONIONS

ROASTED ONIONS

Peel the onions and steam for an hour and a half. Bake, basting with drippings, and season with salt and pepper....

6 minute read

Read Chapter

BOILED PARSNIPS

BOILED PARSNIPS

Boil cleaned parsnips until tender in salted water, adding a little butter if desired, drain, rub off the skins with a rough cloth, put into a hot dish, and serve with melted butter and parsley or Butter Sauce , seasoning with pepper and salt. White or Cream Sauce may be used instead....

15 minute read

Read Chapter

BUTTERED PARSNIPS

BUTTERED PARSNIPS

Boil the parsnips until tender, scrape off the skin, and cut lengthwise in thin slices. Put into a saucepan with three or four tablespoonfuls of butter, and pepper, salt, and minced parsley to season. Shake over the fire until the mixture boils and serve with the sauce poured over. A little cream may be added to the sauce. Sprinkle the parsnips with minced parsley before serving....

18 minute read

Read Chapter

CREAMED PARSNIPS

CREAMED PARSNIPS

Boil parsnips in salted water until tender, drain, peel, cut into dice, and reheat, in a well-seasoned Cream Sauce . Sprinkle with minced parsley if desired, and add a little more butter....

9 minute read

Read Chapter

ESCALLOPED PARSNIPS

ESCALLOPED PARSNIPS

Prepare Creamed Parsnips according to directions previously given, cutting the parsnips into dice. Put into a buttered baking-dish in layers, sprinkling each layer with chopped onion. Cover with crumbs, dot with butter, and bake for half an hour....

11 minute read

Read Chapter

BOILED PEAS

BOILED PEAS

Shell a peck of green peas and cook in boiling salted water until tender. Drain, season with salt, pepper, and butter or cream, and serve immediately. A small bunch of green mint or parsley or two or three young onions or a tablespoonful of minced onion may be boiled with them. A little sugar may be added to sweeten them....

16 minute read

Read Chapter

CREAMED PEAS

CREAMED PEAS

Boil peas until soft in water to cover, adding a pinch of salt during the last fifteen minutes. Season with salt, pepper, and butter, and reheat in Cream or White Sauce. A little sugar may be added to the seasoning. Canned peas may be used....

13 minute read

Read Chapter

BUTTERED PEAS

BUTTERED PEAS

Cook a quart of green peas in salted water, using as little as possible and adding a tablespoonful of butter. Thicken with flour cooked in butter, then add more butter, a pinch of sugar, and a little grated nutmeg....

11 minute read

Read Chapter

BROILED GREEN PEPPERS

BROILED GREEN PEPPERS

Cut six green peppers into quarters, remove the seeds, and broil over a very hot fire, until the edges curl. Spread with butter, sprinkle with salt, and serve with broiled steak....

9 minute read

Read Chapter

FRIED PEPPERS

FRIED PEPPERS

Remove the stems and seeds, cut into rings, and soak for half an hour in cold water. Drain, dry, dip in flour seasoned with salt, and fry in fat to cover....

9 minute read

Read Chapter

STUFFED PEPPERS

STUFFED PEPPERS

Make a stuffing of one cupful of bread crumbs and half a cupful of chopped boiled ham or tongue or sausage, seasoning with salt, pepper, and grated onion and moistening with melted butter. Stuff green peppers which have been seeded and soaked, and put into a buttered baking-dish. Pour over a cupful of stock, cover, and bake for fifteen minutes, then uncover and brown....

17 minute read

Read Chapter

STUFFED PEPPERS À LA CRÉOLE

STUFFED PEPPERS À LA CRÉOLE

Make a stuffing of boiled rice and canned tomatoes, seasoning with salt and grated onion. Stuff half a dozen sweet peppers, brown in oil, then put into a baking-pan and finish cooking, basting with hot water....

11 minute read

Read Chapter

BOILED SWEET POTATOES

BOILED SWEET POTATOES

Clean thoroughly, cover with boiling water, to which a little salt may be added, boil until soft, drain, peel, and serve. They may be peeled before boiling; or, cover with hot water, boil until done, dry in the oven, and peel just before serving....

12 minute read

Read Chapter

BAKED SWEET POTATOES

BAKED SWEET POTATOES

Split lengthwise and steam or boil until nearly done. Drain and put into a baking-dish, flat side down, seasoning each one with pepper, salt, and sugar. Dot with butter and bake brown, basting with butter, or wash and trim and bake in a moderate oven until soft. They may be parboiled before baking. Serve in the skins....

16 minute read

Read Chapter

BROWNED SWEET POTATOES

BROWNED SWEET POTATOES

Boil sweet potatoes until soft in salted water to cover. Drain and mash, seasoning with butter, pepper, and salt. Put into a serving-dish, dot with butter, and bake until brown....

9 minute read

Read Chapter

SWEET POTATOES IN CASSEROLE

SWEET POTATOES IN CASSEROLE

Put one-fourth of a cupful of butter and two tablespoonfuls of sugar into a casserole. When hissing hot cover with peeled sweet potatoes, cut into thin slices lengthwise. Season with salt and pepper and cover with another layer of potatoes. Moisten with boiling water, cover, and cook until nearly done then uncover, and brown. Serve in the casserole....

16 minute read

Read Chapter

CANDIED SWEET POTATOES

CANDIED SWEET POTATOES

Peel and slice lengthwise four large sweet potatoes. Put into a covered saucepan with a tablespoon of butter, salt and pepper to season, and enough water to moisten. Steam until tender, drain, and put into a buttered baking-dish. Pour over one cupful of New Orleans molasses and bake until the molasses candies on the potatoes. Serve in the same dish....

16 minute read

Read Chapter

ESCALLOPED SWEET POTATOES

ESCALLOPED SWEET POTATOES

Steam them until tender, peel and slice and put into a buttered baking-dish in layers, sprinkling each layer with a tablespoonful of sugar and bits of butter. Pour over a cupful of cream or milk and brown in the oven....

11 minute read

Read Chapter

ROASTED SWEET POTATOES

ROASTED SWEET POTATOES

Peel sweet potatoes of equal size and put into the pan with a roast or fowl an hour before taking up. Split if too large. Baste with the drippings. They may be parboiled before baking....

10 minute read

Read Chapter

GLAZED SWEET POTATOES

GLAZED SWEET POTATOES

Cut cold boiled sweet potatoes into slices an inch thick and season with salt and pepper. Dip in melted butter, sprinkle with sugar, and bake for twelve or fifteen minutes. Moisten with water if necessary....

10 minute read

Read Chapter

BOILED RICE

BOILED RICE

Wash one cupful of rice in several waters, rubbing well with the hands. Drain, dry on a cloth, and boil for ten minutes in two quarts of boiling salted water. Drain, nearly cover with hot milk, and cook for ten minutes, covered, in a double boiler. Remove the cover and dry, tossing with a fork to allow the steam to escape....

17 minute read

Read Chapter

BUTTERED RICE

BUTTERED RICE

Boil a cupful of well-washed rice, according to directions previously given, adding the juice of a lemon to the water. Drain, put into a buttered baking-dish, moisten thoroughly with clarified butter, cover, and put into a moderate oven for twenty minutes; or, sauté boiled rice in butter, keeping the grains separate. A little minced onion may be fried with it....

16 minute read

Read Chapter

CURRIED RICE

CURRIED RICE

Boil a cupful of rice in salted water, drain, and mix with a chopped onion fried in butter and two teaspoonfuls of curry powder dissolved in a cupful of stock or gravy....

9 minute read

Read Chapter

CASSEROLE OF RICE

CASSEROLE OF RICE

Boil rice in chicken stock and press firmly into a mould. Turn out on a serving-dish, brush with beaten yolk of an egg, sprinkle with grated Parmesan cheese, and brown in the oven. Serve with Tomato Sauce ....

11 minute read

Read Chapter

RISOTTO

RISOTTO

Chop fine a small onion and three beans of garlic. Fry in butter, add half a cupful of boiling water, a teaspoonful of beef extract, and three or four dried mushrooms, soaked and chopped. Simmer for five minutes, pour over boiled rice, and season highly with grated Swiss and Parmesan cheese. Put in the oven until the cheese has softened, and serve....

16 minute read

Read Chapter

SAVORY RICE

SAVORY RICE

Cook half a cupful of rice in salted water until half done and drain. Cover with rich stock and simmer until the stock is absorbed. Season with salt and pepper, add three heaping tablespoonfuls of grated cheese, and serve....

11 minute read

Read Chapter

RICE À LA CRÉOLE

RICE À LA CRÉOLE

Chop together a large onion, two seeded green peppers, and half a cupful of raw ham. Sauté in butter, then add a cupful of parboiled rice, three cupfuls of beef stock, one cupful of canned tomatoes, and a teaspoonful of salt. Cook very slowly until the rice is tender and the liquid nearly absorbed....

15 minute read

Read Chapter

BOILED SALSIFY

BOILED SALSIFY

Scrape a bunch of salsify and throw into cold acidulated water. Cut in pieces and boil until tender in salted water to cover. Drain, season with pepper, salt, and butter and, if desired, a little cream; or, serve with Maître d’Hôtel , Hollandaise , Onion, or Italian Sauce ....

15 minute read

Read Chapter

BAKED SALSIFY

BAKED SALSIFY

Slice boiled salsify and put in layers in a buttered baking-dish, sprinkling each layer with crumbs and seasoning with salt, pepper, and butter. Have crumbs on top. Fill the dish with milk and bake until brown....

10 minute read

Read Chapter

ESCALLOPED SALSIFY

ESCALLOPED SALSIFY

Mash boiled salsify through a sieve, season with salt, cayenne, butter, and celery salt, and moisten with milk. Put into a buttered baking-dish, cover with crumbs, dot with butter, and bake in a pan of hot water until brown; or, use sliced boiled salsify alternately with Cream or Drawn-Butter Sauce and seasoned and buttered crumbs. Have sauce on top. Cover with crumbs, wet with cream, and bake brown....

19 minute read

Read Chapter

FRIED SALSIFY

FRIED SALSIFY

Prepare according to directions given for Boiled Salsify , drain, marinate in French Dressing , and sauté in very hot fat. Serve with Maître d’Hôtel Sauce if desired; or, boil, drain, dip in egg and crumbs or seasoned flour, and fry in deep fat....

13 minute read

Read Chapter

SPAGHETTI À L’AMÉRICAINE

SPAGHETTI À L’AMÉRICAINE

Cook spaghetti until tender, drain, and add a can of tomato paste. Simmer for twenty minutes, season to taste, add two tablespoonfuls of butter, and serve with grated cheese....

9 minute read

Read Chapter

SPAGHETTI À LA TOMASO

SPAGHETTI À LA TOMASO

Fry six pork chops brown with three sliced onions, adding a little butter or oil if the chops are not fat enough to fry. Pour over two cans of tomatoes and add three whole cloves of garlic peeled and sliced, and salt and paprika to season. A seeded and chopped green pepper is an improvement. Simmer slowly until the meat is in rags, adding boiling water if required. When the sauce is thick and dark, rub through a coarse sieve, pressing through as much of the meat pulp as possible. If it is not th

1 minute read

Read Chapter

ESCALLOPED SPAGHETTI WITH OYSTERS

ESCALLOPED SPAGHETTI WITH OYSTERS

Put into a buttered baking-dish in layers drained oysters and boiled spaghetti cut into small pieces. Season each layer with salt, pepper, and dots of butter. Pour over enough Cream Sauce or milk to moisten, cover with crumbs, dot with butter, and bake until brown....

13 minute read

Read Chapter

GREEK SPAGHETTI

GREEK SPAGHETTI

Chop a small onion fine, fry in butter, and mix with a pound and a half of lean beef chopped fine and fried in butter, highly seasoned with black and white pepper. Fill a baking-dish with alternate layers of the meat and boiled spaghetti, seasoning each layer with grated Parmesan cheese. Bake until brown....

15 minute read

Read Chapter

BOILED SPINACH

BOILED SPINACH

Cook a peck of well-washed spinach, uncovered, with a cupful of boiling water for ten minutes. Drain, pressing out all the liquid. Chop fine, rub through a sieve, season with salt, pepper, butter and sugar, and moisten with stock, gravy, Brown Sauce , or Cream Sauce . Garnish with hard-boiled eggs or croutons. It may be reheated without chopping and seasoned with salt, pepper, butter, and vinegar....

18 minute read

Read Chapter

BUTTERED SPINACH

BUTTERED SPINACH

Cook two quarts of spinach according to directions previously given. Drain, and serve with melted butter; or, chop fine, press out all the liquid, reheat in Cream Sauce , season with a little grated nutmeg and at the last add two tablespoonfuls of butter....

12 minute read

Read Chapter

BOILED SQUASH

BOILED SQUASH

Peel, remove the seeds, boil until tender, drain, and serve with melted butter or White Sauce; or, peel, seed, and quarter a squash, and cook in stock to cover, seasoning with salt, pepper, butter, and a little sugar. Or cook it in milk, seasoning with salt, pepper, and powdered mace....

14 minute read

Read Chapter

BOILED SUMMER SQUASH

BOILED SUMMER SQUASH

Cut into small pieces and cook for an hour in boiling water, then drain and mash, seasoning with salt, pepper, and butter. Moisten with a little cream, and serve....

8 minute read

Read Chapter

CREAMED SQUASH

CREAMED SQUASH

Steam or boil small pieces of squash, drain, and reheat in Cream Sauce ....

4 minute read

Read Chapter

FRIED SUMMER SQUASH

FRIED SUMMER SQUASH

Cut the squash in slices, dredge with seasoned flour, and sauté in butter or dip in crumbs, then in egg and crumbs, and fry in deep fat. It may be parboiled for five minutes before frying; or, prepare according to directions given for Fried Eggplant ....

13 minute read

Read Chapter

ROASTED SQUASH

ROASTED SQUASH

Peel and cut into long strips. Cook in the pan with a roast, basting with the drippings....

5 minute read

Read Chapter

BROILED TOMATOES

BROILED TOMATOES

Peel and slice large tomatoes, season with salt and pepper, and broil, basting with oil; or, dip in seasoned crumbs or corn-meal before broiling. Sprinkle with minced parsley if desired....

8 minute read

Read Chapter

BROILED TOMATOES WITH SAUCE

BROILED TOMATOES WITH SAUCE

Season Cream Sauce with a little mace, and salt and pepper to taste. When smooth and thick add a well-beaten egg and pour it over broiled tomatoes; or, serve broiled tomatoes with highly seasoned melted butter mixed with lemon-juice....

12 minute read

Read Chapter

BAKED TOMATOES

BAKED TOMATOES

Peel the tomatoes and put into a baking-dish. Sprinkle thickly with sugar and bake until the sugar has become a thick syrup; or, stuff tomato shells with seasoned crumbs, dot with butter, and sprinkle with sugar and bake....

10 minute read

Read Chapter

BAKED TOMATOES À LA CRÉOLE

BAKED TOMATOES À LA CRÉOLE

Peel and cut in two, three large tomatoes. Chop fine a green pepper and an onion and spread over the tomato. Sprinkle with salt, dot with butter, and bake, basting with the pan-gravy. Add half a cupful of cream or milk to the pan-gravy, thicken it with flour cooked in butter, and pour the sauce over the tomatoes. Serve on toast....

18 minute read

Read Chapter

CREAMED BAKED TOMATOES

CREAMED BAKED TOMATOES

Make a Cream Sauce , seasoning with celery salt and onion-juice. Put a tablespoonful of the sauce into a ramekin, add a small peeled tomato, and cover with the sauce. Spread buttered crumbs over the top and bake in a pan of boiling water for half an hour. Serve in the ramekins....

15 minute read

Read Chapter

CURRIED TOMATOES

CURRIED TOMATOES

Chop fine an onion and an apple and fry in butter, seasoning highly with curry powder. Moisten with stock or gravy and spread on fried or baked tomatoes....

8 minute read

Read Chapter

DEVILLED TOMATOES

DEVILLED TOMATOES

Mix together the mashed yolks of three hard-boiled eggs, a teaspoonful each of powdered sugar and made mustard, and a pinch each of salt and cayenne. Add three tablespoonfuls of butter and, gradually, three tablespoonfuls of vinegar or lemon-juice. Bring to the boil, add two eggs well-beaten, and cook in a double boiler until thick. Pour over fried or boiled tomatoes and serve; or serve with a Maître d’Hôtel Sauce made hot with mustard and cayenne....

21 minute read

Read Chapter

ESCALLOPED TOMATOES

ESCALLOPED TOMATOES

Put sliced tomatoes in layers in a baking-dish, seasoning with salt, pepper, and dots of butter, and onion-juice if desired, alternating with crumbs. Have the top layer of crumbs and butter. A cupful of stock may be poured over. Cover and bake until well done then uncover and brown. A little sugar may be added to the seasoning; or, season each layer of tomatoes with minced onion and grated cheese and have crumbs on top. Green tomatoes may be used, or drained canned tomatoes....

23 minute read

Read Chapter

ESCALLOPED TOMATOES AND ONIONS

ESCALLOPED TOMATOES AND ONIONS

Fill a buttered baking-dish with alternate layers of sliced tomatoes and fried or parboiled sliced onions, seasoning each layer with salt, pepper, and butter, and sprinkling with crumbs. Cover with crumbs, dot with butter, and bake for forty-five minutes. Sprinkle with grated cheese if desired....

13 minute read

Read Chapter

FRIED TOMATOES WITH CREAM

FRIED TOMATOES WITH CREAM

Cut six large tomatoes in half, and sauté the cut side in butter or drippings. Take up the tomatoes and cook a tablespoonful of flour in the fat. Add half a cupful of hot milk and cook to a thick sauce, seasoning with salt and cayenne. Pour over the tomatoes, and serve....

15 minute read

Read Chapter

FRIED GREEN TOMATOES

FRIED GREEN TOMATOES

Slice green tomatoes and soak for ten minutes in cold salted water. Drain, sprinkle with sugar, dip in corn-meal, and fry in hot fat. Season to taste....

8 minute read

Read Chapter

FRIED TOMATOES WITH ONIONS

FRIED TOMATOES WITH ONIONS

Slice onions and green tomatoes thin and fry in drippings....

3 minute read

Read Chapter

FRIED TOMATOES AND PEPPERS

FRIED TOMATOES AND PEPPERS

Seed and shred six green peppers and slice three tomatoes. Fry in olive-oil with a chopped onion and a bean of garlic and serve on toast....

8 minute read

Read Chapter

STEWED TOMATOES WITH CHEESE

STEWED TOMATOES WITH CHEESE

Stew fresh tomatoes and add a cupful of grated American cheese and three eggs well-beaten. It will be richer if the tomatoes are cooked in stock....

8 minute read

Read Chapter

STEWED TOMATOES AND CELERY

STEWED TOMATOES AND CELERY

Stew a can of tomatoes with two or three stalks of celery cut fine. Thicken with flour cooked in butter and season with salt, pepper, butter, sugar, and a little cinnamon or nutmeg....

10 minute read

Read Chapter

STUFFED TOMATOES

STUFFED TOMATOES

Mix the scooped-out tomato pulp with bread soaked in milk and season with minced parsley, grated onion, salt, and pepper. Add a few chopped mushrooms if desired and a little chopped cooked meat. Fill the tomato shells, dot with butter, and bake....

12 minute read

Read Chapter

SPANISH TOMATOES

SPANISH TOMATOES

Chop two onions fine and fry in butter, then add a can of tomatoes and a small can of Spanish peppers chopped fine. Cook for five minutes, season with salt, then pour into a baking-dish, cover with buttered crumbs, and bake for forty-five minutes. Green peppers may be used instead of the Spanish peppers....

15 minute read

Read Chapter

BOILED TURNIPS

BOILED TURNIPS

Peel and quarter young turnips and cook in boiling salted water to cover with four or five slices of bacon, changing the water once and adding a little sugar to the seasoned water. Reheat in Cream Sauce and serve with the bacon as a garnish....

13 minute read

Read Chapter

BAKED TURNIPS

BAKED TURNIPS

Peel and parboil small turnips, drain and put into a baking-pan with beef stock to reach to half their height. Sprinkle with salt, pepper, and sugar, dot with butter, cover, and bake until done basting occasionally with the stock....

11 minute read

Read Chapter

BROWNED TURNIPS

BROWNED TURNIPS

Peel, slice, boil until tender, drain, and sauté in butter, sprinkling with salt, pepper, and sugar....

5 minute read

Read Chapter

CREAMED TURNIPS

CREAMED TURNIPS

Cut boiled turnips into dice, reheat in a Cream or White Sauce, season with salt, pepper, and sugar, and serve on toast. Add a little grated nutmeg if desired. Brown Sauce may be used also....

11 minute read

Read Chapter

TURNIPS AND CARROTS

TURNIPS AND CARROTS

Cook separately diced carrots and turnips, then, mix and season with salt, pepper, butter, and minced parsley; or, mix with Cream or White Sauce....

8 minute read

Read Chapter

GLAZED TURNIPS

GLAZED TURNIPS

Boil small peeled turnips in rich stock to cover, adding a pinch of sugar. Drain, reduce the sauce by rapid boiling, and brown the turnips in the oven, basting with the stock....

9 minute read

Read Chapter

TURNIPS IN BROWN SAUCE

TURNIPS IN BROWN SAUCE

Peel, slice, and boil until tender in salted water, drain, sauté in butter, and pour over a Brown Sauce . Season with salt, pepper, sugar, and mace....

9 minute read

Read Chapter

BAKED BANANAS

BAKED BANANAS

Peel and quarter four bananas and put into a buttered baking-dish with eight tablespoonfuls of water, four of sugar, four teaspoonfuls each of melted butter and lemon-juice, and a sprinkle of salt. Bake slowly for half an hour, or less, basting frequently. The lemon-juice may be omitted....

13 minute read

Read Chapter

FRIED BANANAS

FRIED BANANAS

Peel, slice lengthwise, season with salt, dredge with flour, and fry in oil or butter, or dip in egg and crumbs, or cut in two crosswise, dip in egg and seasoned crumbs, put on ice for two hours, and fry in deep fat. Sprinkle with lemon-juice if desired....

13 minute read

Read Chapter

CURRY OF VEGETABLES

CURRY OF VEGETABLES

Mix one cupful each of cooked carrots and turnips cut into dice, one-half can of peas, and one cupful of cooked lima or kidney beans. Reheat in Brown Sauce , seasoning with minced onion, curry powder, a pinch of sugar, and a little vinegar. Add a cupful and a half of cooked potatoes cut into dice, simmer for twenty minutes, and serve in a border of boiled rice....

19 minute read

Read Chapter

GNOCCHI

GNOCCHI

Bring to the boil a cupful of water and a tablespoonful of butter. Add sifted flour to make a batter and a pinch each of salt, pepper, and grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese and stir constantly until the mixture leaves the sides of the pan. Take from the fire and stir in one at a time three unbeaten eggs. Drop by spoonfuls into boiling water and simmer until firm. Drain, put into a buttered baking-dish, season with grated cheese and melted butter, and pour over

32 minute read

Read Chapter

CREAMED KOHLRABI

CREAMED KOHLRABI

Peel, slice, and soak the kohlrabi in cold water for half an hour. Drain, cover with cold water, and cook until tender. Drain and pour over a Cream Sauce to which has been added the well-beaten yolk of an egg....

12 minute read

Read Chapter

POLENTA

POLENTA

Boil a quart of white stock with two tablespoonfuls of butter and sprinkle in slowly, enough corn-meal to make a thick mush. Take from the fire, add four tablespoonfuls each of butter and grated Parmesan cheese and a tablespoonful of beef extract. Mould in small cups, turn out, sprinkle with crumbs and cheese, and bake, basting with melted butter....

15 minute read

Read Chapter

INDIAN PILAU

INDIAN PILAU

Wash a cupful of rice thoroughly, throw into fast boiling water, boil for twenty minutes, and drain. A tablespoonful of butter may be added to the water. Season with salt and pepper, add a heaping tablespoonful of butter, and garnish with hard-boiled eggs and fried onions....

12 minute read

Read Chapter

VEGETABLES À LA JARDINIÈRE

VEGETABLES À LA JARDINIÈRE

Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-buttered Béchamel Sauce . Season with salt and pepper and add a little sugar if desired....

12 minute read

Read Chapter

ALLEMANDE SAUCE

ALLEMANDE SAUCE

Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and pepper to season, and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon. Reheat, but do not boil. Take from the fire and add a tablespoonful of butter....

24 minute read

Read Chapter

BÉARNAISE SAUCE

BÉARNAISE SAUCE

Bring to the boil two tablespoonfuls each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoonfuls of butter beaten to a cream. The butter should be added in small bits....

17 minute read

Read Chapter

QUICK BÉARNAISE SAUCE

QUICK BÉARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley, and a little tarragon vinegar....

13 minute read

Read Chapter

BÉCHAMEL SAUCE

BÉCHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg....

8 minute read

Read Chapter

BROWN SAUCE

BROWN SAUCE

Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream and cook until thick, stirring constantly. Season to taste....

6 minute read

Read Chapter

BROWN BUTTER SAUCE OR BEURRE NOIR

BROWN BUTTER SAUCE OR BEURRE NOIR

Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar, and salt and pepper to season. Serve hot....

10 minute read

Read Chapter

BUTTER SAUCE

BUTTER SAUCE

Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion-juice. Add half a cupful of butter, cut into small pieces, take from the fire, and serve....

13 minute read

Read Chapter

CAPER SAUCE

CAPER SAUCE

Add two or three tablespoonfuls of capers to two cupfuls of Drawn-Butter Sauce ....

4 minute read

Read Chapter

CHEESE SAUCE

CHEESE SAUCE

Add half a cupful of grated cheese to two cupfuls of Cream or Drawn-Butter Sauce ....

6 minute read

Read Chapter

COLBERT SAUCE

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of butter in small bits. Heat, but do not boil, and serve at once....

13 minute read

Read Chapter

CREAM SAUCE

CREAM SAUCE

Cook together one tablespoonful of butter and two of flour. Add two cupfuls of cream or milk and cook until thick, stirring constantly. Season with salt and pepper....

8 minute read

Read Chapter

CURRY SAUCE

CURRY SAUCE

Fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and onion-juice, and serve hot....

13 minute read

Read Chapter

DRAWN-BUTTER SAUCE

DRAWN-BUTTER SAUCE

Cook to a smooth paste two tablespoonfuls of butter and two of flour. Add two cupfuls of cold water and cook until thick, stirring constantly. Season with salt and pepper....

8 minute read

Read Chapter

DUTCH SAUCE

DUTCH SAUCE

Cook together one tablespoonful each of flour and butter, add one cupful of white stock, and cook until thick, stirring constantly. Season with salt and pepper, take from the fire, and add the yolks of three eggs beaten with half a cupful of cream. Cook in a double boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice, and strain....

17 minute read

Read Chapter

DUXELLES SAUCE

DUXELLES SAUCE

Cook in butter one cupful of chopped mushrooms and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve....

7 minute read

Read Chapter

EGG SAUCE

EGG SAUCE

Add one-half cupful of sliced or chopped hard-boiled eggs to two cupfuls of Drawn-Butter Sauce or sufficient melted butter....

6 minute read

Read Chapter

HOLLANDAISE SAUCE

HOLLANDAISE SAUCE

Beat half a cupful of butter to a cream and add gradually the well-beaten yolks of two eggs, the juice of half a lemon, and pepper and salt to season. Cook over boiling water until it begins to thicken, beating with an egg beater. Serve as soon as it is of the proper consistency. Add a little boiling water if it is too thick....

18 minute read

Read Chapter

ITALIAN SAUCE

ITALIAN SAUCE

Fry a chopped onion in butter with a teaspoonful of minced parsley and two tablespoonfuls of chopped mushrooms. Add one cupful of white stock and boil for ten minutes. Thicken with a small spoonful each of butter and flour cooked together, take from the fire, and add a tablespoonful of butter and a little lemon-juice....

15 minute read

Read Chapter

MADEIRA SAUCE

MADEIRA SAUCE

Add four tablespoonfuls of mushroom liquor and a wineglassful of Madeira to Italian Sauce ....

5 minute read

Read Chapter

MAÎTRE D’HÔTEL SAUCE

MAÎTRE D’HÔTEL SAUCE

Work into half a cupful of butter all the lemon-juice it will take, and add a teaspoonful or more of minced parsley; or, melt the butter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley....

13 minute read

Read Chapter

MINT SAUCE

MINT SAUCE

Chop fresh mint, or use dried mint, which is equally good. Cover with good cider vinegar and add enough granulated sugar to neutralize part of the acid. Let stand for several hours before using....

9 minute read

Read Chapter

MUSHROOM SAUCE

MUSHROOM SAUCE

Add the desired quantity of chopped canned mushrooms to White, Cream , Brown , or Drawn-Butter Sauce , using the can liquor for part of the liquid....

8 minute read

Read Chapter

PARSLEY SAUCE

PARSLEY SAUCE

Boil two large bunches of parsley in water to cover for five minutes. Strain the water, and thicken with a tablespoonful each of butter and flour cooked together. Season with salt, pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of butter in small bits, and a little minced parsley....

17 minute read

Read Chapter

PIQUANTE SAUCE

PIQUANTE SAUCE

Brown three small spoonfuls of flour in butter, add two cupfuls of stock, and cook until thick, stirring constantly. Season with salt and cayenne. Chop a small onion fine and cook it until tender in four tablespoonfuls of vinegar with a teaspoonful of sugar. Put into the sauce with two tablespoonfuls each of chopped capers and cucumber pickles. Heat thoroughly and serve....

17 minute read

Read Chapter

REMOULADE SAUCE

REMOULADE SAUCE

Mix together the yolks of two hard-boiled eggs, the yolk of one raw egg, a pinch each of salt and pepper, and a teaspoonful of mustard. Set the bowl into a pan of ice and add gradually a cupful of olive-oil, beating constantly. When smooth and thick, add three tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of minced parsley....

17 minute read

Read Chapter

TARTAR SAUCE

TARTAR SAUCE

Chop fine a teaspoonful each of pickles, parsley, olives, and capers. Mix with very stiff Mayonnaise . A little grated onion may be added if desired....

8 minute read

Read Chapter

TOMATO SAUCE—I

TOMATO SAUCE—I

Fry a chopped onion and half a clove of garlic in butter. Add half a cupful of water, a teaspoonful of beef extract, a cupful of canned tomatoes, and three or four dried mushrooms soaked and chopped. Simmer until smooth and thick, run through a sieve, and serve....

13 minute read

Read Chapter

TOMATO SAUCE—II

TOMATO SAUCE—II

Brown a tablespoonful of flour in butter, add a cupful of stewed tomatoes, and salt, pepper, grated onion, powdered cloves, and mace to season. Cook until smooth and thick, stirring constantly, rub through a sieve, and serve....

10 minute read

Read Chapter

TOMATO SAUCE—III

TOMATO SAUCE—III

Chop together capers, pickles, onion, and olives. There should be half a cupful in all. Add one-half cupful of stewed and strained tomatoes, a teaspoonful each of made mustard and sugar, and salt and cayenne to season highly. Serve very hot....

11 minute read

Read Chapter

TOMATO CREAM SAUCE

TOMATO CREAM SAUCE

Cook together for ten minutes one cupful of tomatoes, a slice of onion, two cloves, two pepper-corns, a stalk of celery, and a bit of bay-leaf. Rub through a sieve and thicken with three small spoonfuls of flour cooked in butter. Season with salt, paprika, and sugar, add one cupful of hot cream, bring to the boil, add a pinch of soda, and serve....

18 minute read

Read Chapter

VELOUTÉ SAUCE

VELOUTÉ SAUCE

Cook together three small spoonfuls each of butter and flour, add one cupful of white stock and one quarter cupful of cream. Cook until thick, stirring constantly. Season with salt, cayenne, grated nutmeg, and minced parsley. Simmer for an hour, strain and serve....

12 minute read

Read Chapter

VINAIGRETTE SAUCE

VINAIGRETTE SAUCE

Beat together four tablespoonfuls of olive-oil and one tablespoonful of vinegar with salt and red pepper to season. Chop fine a little parsley, onion, and sweet pickle, or capers, and mix with the sauce. Serve with cold meat....

11 minute read

Read Chapter

SALADS AND DRESSINGS

SALADS AND DRESSINGS

Put a pinch each of salt and paprika into a small bowl. Rub the inside of the bowl with cut garlic if desired. Put in four tablespoonfuls of the best olive-oil and stir until the salt is dissolved. Add one tablespoonful of vinegar and stir and beat until no separate globules of oil are visible. Cider vinegar or any of the flavored vinegars may be used. Sometimes three tablespoonfuls of oil are used to one of vinegar. To French dressing made according to directions given above may be added at dis

3 minute read

Read Chapter

FISH SALADS

FISH SALADS

Rub a salad bowl with cut garlic and fill with crisp lettuce leaves. Put anchovies and sliced hard-boiled eggs on top and serve with French dressing . Skin and bone six anchovies and chop very fine. Mix with a Spanish onion sliced very thin, two shredded sweet Spanish peppers, and a slice of bread cut into dice. Mix with French dressing and serve on lettuce or cress, adding more bread if desired. Cut clams into small pieces, season with onion-juice, mix with shredded lettuce or celery, and serve

1 minute read

Read Chapter

VEGETABLE SALADS

VEGETABLE SALADS

Remove the chokes and inner leaves from boiled artichokes, sprinkle with minced parsley, and serve with French dressing . Mix cold cooked asparagus tips with diced or sliced cucumbers and serve on lettuce with Mayonnaise . Serve cold boiled asparagus or the bleached canned asparagus on lettuce with French dressing to which have been added chopped olives, pickles, and capers. Onion and mustard may be added to the seasoning. Season cold cooked beans with tomato catsup and mix with half the quantit

8 minute read

Read Chapter

FRUIT SALADS

FRUIT SALADS

Mix sliced alligator pears with sliced or quartered hard-boiled eggs and serve on lettuce with Mayonnaise . Slice the tops from large red apples and scoop out the pulp. Mix with finely cut celery, broken English walnuts, and Mayonnaise made without mustard. Fill the apple shells, put on the lids, and serve on lettuce leaves. Mix sliced boiled chestnuts with finely cut celery and apples. Serve on lettuce with French dressing made with lemon-juice. Mix bits of apple with an equal quantity of orang

5 minute read

Read Chapter

EGG SALADS

EGG SALADS

Mix finely cut celery with the shredded whites of hard-boiled eggs. Mash the yolks to a smooth paste with sardines, moistening with oil, and shape into balls. Serve on lettuce with Mayonnaise , using the balls as a garnish. Arrange quartered hard-boiled egg on lettuce and pour over Mayonnaise mixed with salmon which has been rubbed to a smooth paste with a little oil. Caviare, sardines, or anchovy paste may be used instead of the salmon. Cut fine three hard-boiled eggs and four stalks of celery.

29 minute read

Read Chapter

CHEESE AND NUT SALADS

CHEESE AND NUT SALADS

Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub a salad bowl with cut garlic and fill with chickory or endive. Add the cheese balls and quartered hard-boiled eggs, with onion-juice to season. Serve with French dressing . Mix cottage cheese with chopped olives and make to a smooth paste with oil and lemon-juice, seasoning with salt and paprika. Shape into balls and serve on lettuce or endive with French or Mayonnaise dressing . Garnish with olives. Mix one cupful of broken

2 minute read

Read Chapter

BLANC MANGE

BLANC MANGE

Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it. Add a teaspoonful of salt, and sugar and flavoring to taste. Mould, chill, and serve with a sauce made of a cupful of jam or jelly thoroughly mixed with the whites of three eggs beaten to a stiff froth....

15 minute read

Read Chapter

ALMOND BLANC MANGE

ALMOND BLANC MANGE

Thicken a quart of boiling milk with three tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Add four tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon extract. When smooth and thick, add half a cupful or more of split blanched almonds, mould, chill, and serve with whipped cream, sweetened and flavored to taste....

16 minute read

Read Chapter

CHERRY BLANC MANGE

CHERRY BLANC MANGE

Stone a quart of cherries and stew, sweetening heavily. Thicken with one level tablespoonful of cornstarch rubbed smooth with a little cold water, and cook until smooth and thick, stirring constantly. Mould, chill, and serve with sugar and cream. Other fruits may be used in the same way....

14 minute read

Read Chapter

CHOCOLATE BLANC MANGE

CHOCOLATE BLANC MANGE

Thicken a quart of milk with four level tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of vanilla, sugar to taste, and a square of bitter chocolate grated and cooked to a smooth paste in a little boiling water. Cook, while stirring, until smooth and thick, mould, chill, and serve with custard or whipped cream....

18 minute read

Read Chapter

CREAM BLANC MANGE

CREAM BLANC MANGE

Thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs. Take from the fire, flavor to taste, mould and chill. Make a custard of one and one-half cupfuls of milk, the beaten yolks of two eggs, two tablespoonfuls of sugar, and flavoring to taste. Serve with the custard poured around the pudding....

20 minute read

Read Chapter

COFFEE BLANC MANGE

COFFEE BLANC MANGE

Mix a cupful of very strong coffee with two cupfuls of boiling cream, sweeten to taste and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream....

10 minute read

Read Chapter

FRUIT BLANC MANGE

FRUIT BLANC MANGE

Heat a quart of milk in a double boiler with half a cupful of cream and flavoring to taste. Add a package of gelatine which has been soaked and dissolved, and mould in layers, alternating with preserves or jam or crushed and sweetened fresh fruit. Chill and serve with a border of the fruit. Cover with whipped cream if desired. Cherries, peaches, strawberries, bananas, or pineapples may be used....

19 minute read

Read Chapter

PEACH BLANC MANGE

PEACH BLANC MANGE

Thicken two cupfuls of boiling milk with one tablespoonful of cornstarch rubbed smooth with a little cold water. Add two tablespoonfuls of sugar, boil for five minutes, while stirring, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Butter a baking-dish, put in a pint of canned peaches, pour the cornstarch over and bake in a quick oven for half an hour. Take from the fire and cover with a meringue made of the whites of eggs beaten to a stiff froth, and s

31 minute read

Read Chapter

VANILLA BLANC MANGE

VANILLA BLANC MANGE

Sweeten a quart of boiling cream with a little syrup, add half a package of gelatine which has been soaked and dissolved, mould, chill, and serve with whipped cream....

9 minute read

Read Chapter

BLUEBERRY CAKE

BLUEBERRY CAKE

Cream a tablespoonful of butter with a cupful of sugar, add an unbeaten egg and mix thoroughly. Add a cupful of milk, and two and one-half cupfuls of flour sifted with three teaspoonfuls of baking-powder. Add a pinch of grated nutmeg and stir in lightly three cupfuls of blueberries. Turn into buttered pans and bake for thirty-five minutes in a hot oven....

17 minute read

Read Chapter

BLUEBERRY TEA-CAKES

BLUEBERRY TEA-CAKES

Sift two cupfuls of flour with a pinch of salt and two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter, add the yolk of an egg beaten with half a cupful of sugar, and one cupful of milk. Fold in the stiffly beaten white of the egg and add a heaping cupful of blueberries, which have been dredged with flour. Bake for half an hour in muffin pans. Sour milk may be used with half a teaspoonful of soda instead of the baking-powder....

23 minute read

Read Chapter

CHOCOLATE CAKE

CHOCOLATE CAKE

Beat the yolks of six eggs, add a cupful of sugar, and the grated rind and juice of half a lemon. Sift in half a cake of grated bitter chocolate, a teaspoonful of baking-powder, with a pinch each of cinnamon, and clove, and enough flour to make a thin batter. Fold in the stiffly beaten whites of the eggs and bake in layer-cake pans. Put together with currant jelly. Ice with frosting made of a beaten egg, a cupful of powdered sugar, and half a teaspoonful of vanilla....

24 minute read

Read Chapter

CHOCOLATE CREAM CAKE

CHOCOLATE CREAM CAKE

Cream half a cupful of butter with one cupful of sugar, add the stiffly beaten whites of four eggs, and sift in one and one-half cupfuls of flour with a teaspoonful of baking-powder. Flavor with vanilla. Bake in a square tin. Boil one and one-half cupfuls of sugar with half a cupful of milk until the syrup makes a soft ball when dropped in cold water. Flavor with vanilla, stir until thick, spread on the cake and pour melted chocolate on top....

23 minute read

Read Chapter

COCOANUT CAKE

COCOANUT CAKE

Cream half a cupful of butter with two cupfuls of sugar, add the beaten yolks of five eggs, a teaspoonful of vanilla, one cupful of milk and four cupfuls of flour sifted with a teaspoonful of soda and two teaspoonfuls of cream tartar. Fold in the stiffly beaten whites of the eggs, add a cupful of shredded cocoanut soaked soft in milk, and bake in a moderate oven. Spread with boiled frosting, sprinkling thickly with grated cocoanut....

21 minute read

Read Chapter

CREAM CAKE

CREAM CAKE

Beat three eggs with one and one-half cupfuls of powdered sugar, add a tablespoonful of lemon-juice and half a cupful of cold water. Sift in two cupfuls of flour and two teaspoonfuls of baking-powder. Bake in layer-cake tins. Heat one and one-half cupfuls of milk in a double boiler. Beat together one tablespoonful of flour, two-thirds cupful of sugar, two eggs, and a pinch of salt. Add gradually to the boiling milk, stir, and cook for fifteen minutes. Flavor to taste, cool, and put the cake toge

26 minute read

Read Chapter

COFFEE CREAM CAKE

COFFEE CREAM CAKE

Cream together half a cupful of butter and a cupful of sugar. Add half a cupful of milk and sift in half a cupful of cornstarch, one and one-fourth cupfuls of flour, half a teaspoonful of cream tartar and a pinch of soda. Fold in the stiffly beaten whites of three eggs and bake in buttered layer-cake tins for half an hour. Cook in a double-boiler one cupful of milk, one cupful of strong coffee, and a cupful of sugar. Thicken with the yolks of three eggs and three tablespoonfuls of flour rubbed s

34 minute read

Read Chapter

CREAM PUFFS

CREAM PUFFS

Bring to the boil one cupful of water, half a cupful of lard or butter, and a pinch of salt. Add enough sifted flour to make a smooth thick paste, sifting it in gradually and stirring it constantly. Take from the fire and add one at a time five unbeaten eggs, beating thoroughly each time. Drop by spoonfuls on a buttered tin sheet and bake for twenty minutes in a moderate oven. Thicken a pint of milk and two beaten eggs in a double-boiler with half a cupful of sifted flour rubbed smooth with a li

34 minute read

Read Chapter

DEVIL’S FOOD CAKE

DEVIL’S FOOD CAKE

Boil together until thick one-half cupful each of grated chocolate, milk, and sugar, then cool. Cream one-half cupful of butter with a cupful of brown sugar, add two eggs well-beaten, two-thirds cupful of milk, and a teaspoonful of vanilla. Add the cooked mixture and sift in two cupfuls of flour with a heaping teaspoonful of baking-powder. Bake in layers and put together with chocolate frosting or boiled frosting....

18 minute read

Read Chapter

FIG LOAF CAKE

FIG LOAF CAKE

Cream a cupful of butter with two cupfuls of brown sugar, add four eggs well-beaten, one teaspoonful each of cinnamon and nutmeg, half a teaspoonful of powdered cloves, and a cupful of water. Sift in three cupfuls of flour with two teaspoonfuls of baking-powder and add half a pound of finely cut figs and two cupfuls of raisins, dredging the fruit with flour. Bake for two hours in a moderate oven....

20 minute read

Read Chapter

FRUIT CAKE

FRUIT CAKE

Cream a cupful each of butter and sugar, add the yolks of four eggs well-beaten, a pinch of grated nutmeg, and a cupful of flour sifted with a teaspoonful of baking-powder. Fold in the stiffly beaten whites, add half a cupful each of currants and blanched and shredded almonds, and, gradually, half a cupful of sherry. Put into a buttered tin in layers, alternating with shredded candied orange-peel and citron. Bake in a moderate oven for three hours and ice with boiled frosting....

22 minute read

Read Chapter

HONEY TEA-CAKE

HONEY TEA-CAKE

Mix one cupful of honey, half a cupful of sour cream, two eggs well-beaten, half a cupful of butter, melted, and two cupfuls of flour sifted with half a teaspoonful of soda and a teaspoonful of cream tartar. Bake for half an hour in a moderate oven....

13 minute read

Read Chapter

MARGUERITES

MARGUERITES

Blanch and chop a pound of almonds and mix to a stiff paste with the stiffly beaten whites of two eggs. Beat the white of another egg to a stiff froth and add enough powdered sugar to make a thick icing. Spread crackers with the icing, then with the chopped nuts, and bake golden brown in a cool oven....

16 minute read

Read Chapter

NUT CAKE

NUT CAKE

Cream a cupful each of butter and sugar, add two eggs well-beaten, a cupful of milk, a teaspoonful of vanilla, and two cupfuls of flour sifted with two teaspoonfuls of baking-powder. Add a cupful each of blanched and chopped nuts and stoned raisins dredged with flour and bake in a deep buttered pan in a moderate oven....

15 minute read

Read Chapter

RASPBERRY TEA-CAKE

RASPBERRY TEA-CAKE

Beat together one cupful of sugar and one tablespoonful of butter, melted, add two eggs well-beaten, a pinch of salt, a grating of nutmeg, one cupful of milk, and two cupfuls of flour sifted with three teaspoonfuls of baking-powder. Bake in two layers and put together with butter and raspberry jam. Serve hot....

14 minute read

Read Chapter

SPICE CAKE

SPICE CAKE

Beat an egg and add to it two-thirds cupful each of sugar, melted butter, and molasses. Add a cupful of milk in which a teaspoonful of soda has been dissolved, and sift in two and one-half cupfuls of flour with a teaspoonful of cream tartar. Add a tablespoonful each of lemon-juice and mixed spice, turn into a shallow pan, and bake for twenty minutes in a moderate oven....

18 minute read

Read Chapter

SPONGE CAKE

SPONGE CAKE

Mix two beaten eggs with a cupful of sugar, add one-third cupful of water, a teaspoonful of lemon or vanilla, and fold in lightly one cupful of flour sifted with a teaspoonful of baking-powder. Bake in a square pan....

11 minute read

Read Chapter

TEA-CAKE

TEA-CAKE

Cream a tablespoonful of butter with a cupful of sugar, add one egg well-beaten and three-fourths cupful of milk. Add three-fourths cupful of currants or raisins which have been dredged with flour and sift in one and one-half cupfuls of flour and a teaspoonful of baking-powder. Bake in a buttered tin or in patty-pans....

14 minute read

Read Chapter

CHARLOTTE RUSSE

CHARLOTTE RUSSE

Line charlotte-russe moulds or dessert glasses with lady-fingers, split and trimmed to fit. Fill with cream whipped solid and sweetened and flavored to taste....

6 minute read

Read Chapter

ALMOND CHARLOTTE RUSSE

ALMOND CHARLOTTE RUSSE

Arrange six small sponge cakes in a serving-dish and spread thinly with jelly or jam. Stick blanched and split almonds into the cake and pour over a custard made of a cupful of milk and two tablespoonfuls of sugar, thickened with one egg well-beaten. Flavor with almond....

13 minute read

Read Chapter

APPLE CHARLOTTE

APPLE CHARLOTTE

Steam a quart of sliced sour apples until soft. Put into a baking-dish with alternate layers of bread crumbs, sprinkling the apples with sugar and cinnamon. Have crumbs on top. Beat the yolk of an egg with two cupfuls of milk, add two tablespoonfuls of melted butter, a pinch of salt, and two eggs well-beaten. Pour over the apples, bake until the milk is absorbed, and serve with sugar and cream....

19 minute read

Read Chapter

BLACKBERRY CHARLOTTE

BLACKBERRY CHARLOTTE

Make a boiled custard with one quart of milk, the yolks of six eggs, three-fourths cupful of sugar, and grated lemon peel to flavor. Line a serving-dish with slices of sponge cake dipped in cream and fill with alternate layers of cakes and blackberries crushed and sweetened. Pour the cold custard over, cover with meringue, and decorate with blackberries....

16 minute read

Read Chapter

CREAM CHARLOTTE

CREAM CHARLOTTE

Line a mould with lady-fingers. Whip a pint of cream to a stiff froth, sweetening and flavoring to taste and adding one-half package of soaked and dissolved gelatine. Pour into the mould, chill, and serve....

9 minute read

Read Chapter

COFFEE CHARLOTTE

COFFEE CHARLOTTE

Thicken a cupful of milk with the yolks of four eggs beaten with a cupful of sugar and add a cupful of very strong coffee. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in two cupfuls of cream whipped solid. Turn into a mould lined with lady-fingers, chill, and serve....

17 minute read

Read Chapter

ORANGE CHARLOTTE

ORANGE CHARLOTTE

Soak and dissolve half a package of gelatine, using as little water as possible. Add the juice of a lemon, one cupful each of sugar and orange-juice, and a little of the grated orange peel. When cool but not set, fold in a pint of cream whipped solid and turn into a mould lined with slices or sections of oranges....

16 minute read

Read Chapter

PEACH CHARLOTTE

PEACH CHARLOTTE

Rub through a sieve enough canned peaches to make a cupful. Add the juice of a lemon, a cupful of sugar and half a package of gelatine which has been soaked and dissolved in as little water as possible. When cool but not set, fold in the stiffly beaten whites of three eggs, mould, chill, and serve with whipped cream. Pears or other fruits may be used in the same way....

19 minute read

Read Chapter

VICTORIA CHARLOTTE

VICTORIA CHARLOTTE

Trim the frosting from a loaf of angel-food and cut it into squares. Arrange in a serving-dish, cover with split marshmallows, minced candied fruit, and chopped nuts, and pile high with whipped cream sweetened and flavored to taste....

10 minute read

Read Chapter

APPLE COBBLER

APPLE COBBLER

Sift together four cupfuls of flour, two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, and one tablespoonful of sugar. Work into it half a cupful of butter and add enough milk to make a dough that will roll. Line a deep buttered baking-dish with the dough rolled thin, fill with peeled, cored, and quartered apples sweetened and sprinkled with spice, cover the pan with the rest of the dough rolled into a crust, and steam for two hours and a half, or bake. Serve with a sauce made

32 minute read

Read Chapter

FRUIT COBBLER

FRUIT COBBLER

Fill a deep buttered baking-dish with fresh or stewed fruit—apples, peaches, apricots, rhubarb, plums, or gooseberries being commonly used—and cover with a crust made as follows: Sift together two cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it half a cupful of butter and add one egg beaten with a cupful of milk. Spread over the fruit which has been previously sweetened to taste and bake until the crust is done. Serve either hot or cold with cream or any preferred sauce....

22 minute read

Read Chapter

COMPOTE OF APPLES

COMPOTE OF APPLES

Peel and core the apples and cook until soft in syrup to cover, flavoring with lemon or spice if desired. Drain, fill the cores with jelly, reduce the syrup by rapid boiling, pour around the apples and chill. At serving time cover with whipped cream and sprinkle with chopped nuts....

14 minute read

Read Chapter

COMPOTE OF FIGS

COMPOTE OF FIGS

Soak a pound of figs over night in cold water to cover, and simmer over a slow fire until tender. Add half a cupful of sugar and the juice of half a lemon. Turn into a serving-dish, cool, and cover with whipped cream slightly sweetened and flavored with vanilla....

14 minute read

Read Chapter

ALMOND CREAM

ALMOND CREAM

Soak and dissolve a package of gelatine. Make a custard of six cupfuls of milk, four eggs well-beaten, a pinch of salt, and a few drops of almond extract. Add two-thirds cupful of sugar, and, when cool, the gelatine. Add a few blanched and shredded almonds, mould and chill....

13 minute read

Read Chapter

APPLE CREAM

APPLE CREAM

Peel, core, and quarter six or eight apples and cook until soft in a thin syrup to cover, flavoring the syrup with lemon-juice and spice. Drain, reduce the syrup by rapid boiling, pour over the apples, arrange in a serving-dish, and chill. Cover with whipped cream just before serving....

13 minute read

Read Chapter

BANANA CREAM

BANANA CREAM

Peel five bananas and rub through a sieve with five tablespoonfuls of powdered sugar and a tablespoonful of lemon-juice. Add half a package of gelatine which has been soaked and dissolved in a little milk, and when cool, but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream....

15 minute read

Read Chapter

BAVARIAN CREAM

BAVARIAN CREAM

Soak half a package of gelatine in a cupful of cream and dissolve by gentle heat. Rub through a sieve enough canned or fresh fruit to make a cupful. Sweeten heavily and mix with the dissolved gelatine. Whip a cupful of cream solid and when the fruit mixture is cool but not set, fold it gradually into the cream. When it begins to stiffen, mould, chill, and serve with whipped cream if desired. Observing the same proportions, Bavarian Creams may be made of apples, apricots, bananas, cherries, chest

52 minute read

Read Chapter

CHESTNUT CREAM

CHESTNUT CREAM

Peel, boil, drain, and mash thirty large fresh chestnuts. Rub through a sieve and cook for ten minutes with half a cupful each of sugar and water. Arrange in a circle on a serving-dish and fill the centre with whipped cream sweetened and flavored to taste....

12 minute read

Read Chapter

GINGER CREAM

GINGER CREAM

Add a package of soaked gelatine to a cupful of hot milk and dissolve by gentle heat. Whip a cupful of cream solid, sweetening with powdered sugar, add a tablespoonful of ginger syrup, a few drops of essence of ginger, and a little preserved ginger chopped very fine. When the gelatine is cool but not set, fold in the cream carefully and beat until it begins to stiffen. Mould and chill. Serve with whipped cream flavored with ginger syrup....

21 minute read

Read Chapter

ITALIAN CREAM

ITALIAN CREAM

Mix two cupfuls of cream, two-thirds cupful of sugar, and two wineglassfuls of white wine. Add the juice of two lemons, a little of the grated peel, and a package of gelatine which has been soaked in cold water and dissolved in a pint of hot cream. Mould and chill. Nuts or candied or preserved fruit may be added if desired....

17 minute read

Read Chapter

MACAROON CREAM

MACAROON CREAM

Thicken a pint of cream with one tablespoonful of cornstarch rubbed smooth with a little cold milk. Stir while cooking. Cool, flavor with vanilla, and pour over macaroons arranged in a serving-dish. Chill and garnish with bits of bright jelly or candied fruit....

12 minute read

Read Chapter

MARSHMALLOW CREAM

MARSHMALLOW CREAM

Cut marshmallows into quarters and mix with whipped cream sweetened and flavored to taste. Serve in dessert glasses and sprinkle with chopped nuts or garnish with marshmallows or candied cherries....

8 minute read

Read Chapter

ORANGE CREAM

ORANGE CREAM

Heat in a double boiler the juice of six oranges and the grated rind of two. Add to it one cupful of sugar and half a package of gelatine which has been soaked and dissolved. Take from the fire, add the well-beaten yolks of six eggs, and stir until cool. When cool but not set, fold in two cupfuls of cream whipped solid. Mould and chill....

18 minute read

Read Chapter

PEACH CREAM

PEACH CREAM

Mash through a sieve enough fresh peaches to make a cupful. Whip a cupful of cream solid, add two tablespoonfuls of powdered sugar and the peach pulp. Serve immediately in dessert glasses. Other fruits may be used in the same way....

12 minute read

Read Chapter

PINEAPPLE CREAM

PINEAPPLE CREAM

Drain the juice from a pint can of pineapple and add to it the juice of one orange. Season with grated lemon-peel and add half a package of soaked gelatine. Heat over boiling water until the gelatine is dissolved. Take from the fire and when cool, but not set, fold in gradually one cupful of cream whipped solid and the pineapple cut fine. Mould and chill....

18 minute read

Read Chapter

RASPBERRY CREAM

RASPBERRY CREAM

Rub a pint of raspberries through a sieve, sweeten to taste, and add a package of gelatine which has been soaked and dissolved in a cupful or more of water. Mix in a few drops of vanilla and when cool, but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream....

16 minute read

Read Chapter

SPANISH CREAM

SPANISH CREAM

Soak half a package of gelatine in cold water to cover, and dissolve by gentle heat. Beat together the yolks of three eggs, three tablespoonfuls of sugar, and a pinch of salt. Pour into a double boiler, add a pint of hot milk and cook until thick, stirring constantly. Take from the fire, add the dissolved gelatine and fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with any preferred sauce....

21 minute read

Read Chapter

TAPIOCA CREAM

TAPIOCA CREAM

Soak half a cupful of tapioca over night in cold water and cook until soft in a double boiler with a quart of milk and a pinch of salt. Add the yolks of four eggs beaten with a cupful of sugar, cook for ten minutes, then fold in the stiffly beaten whites of the eggs, and flavor to taste. Turn into a serving-dish, cool, and drop a few teaspoonfuls of currant jelly upon the pudding when serving. Three eggs may be used instead of four....

23 minute read

Read Chapter

APPLE CUSTARD

APPLE CUSTARD

Sweeten four cupfuls of stewed and mashed apples with half a cupful of sugar, two tablespoonfuls of butter, and the juice and grated rind of a lemon. Add half a cupful of water, two eggs well beaten, and two cupfuls of bread crumbs mixed with one tablespoonful of flour. Add a cup of milk, heat well, turn into a buttered baking-dish, and bake for forty minutes in a moderate oven. Serve with Hard Sauce or with sugar and cream....

22 minute read

Read Chapter

CARAMEL CUSTARD

CARAMEL CUSTARD

Brown half a cupful of sugar, add half a cupful of hot water, and simmer for fifteen minutes. Add to a pint of milk beaten slightly with four eggs and a pinch of salt; turn into a baking-dish and bake in a slow oven for forty minutes. Serve cold....

14 minute read

Read Chapter

CHOCOLATE CUSTARD

CHOCOLATE CUSTARD

Dissolve four heaping tablespoonfuls of grated bitter chocolate in a quart of hot milk. Add the yolks of six eggs beaten with a cupful of sugar and a teaspoonful of vanilla, take from the fire, pour into custard cups, set into a baking-dish, with an inch of hot water and bake slowly until set. Cover with meringue, return to the oven until puffed and brown, and serve cold....

18 minute read

Read Chapter

COFFEE CUSTARD

COFFEE CUSTARD

Thicken six cupfuls of boiling milk with the yolks of eight eggs beaten with eight tablespoonfuls of sugar, and add a cupful of strong black coffee. Strain into custard cups, put into a pan of water to reach to half their height, and simmer for twenty minutes. Serve cold....

13 minute read

Read Chapter

CREAM CUSTARD

CREAM CUSTARD

Heat a cupful of cream with two tablespoonfuls of sugar, boil for fifteen minutes, and flavor to taste. Take from the fire, fold in the stiffly beaten whites of four eggs and chill. Or, put into a baking-dish, sprinkle with sugar, bake until puffed and brown and serve hot....

13 minute read

Read Chapter

FRENCH CUSTARDS

FRENCH CUSTARDS

Add to a pint of rich boiled custard half a cupful of blanched chopped almonds and a little shredded citron. Serve cold....

6 minute read

Read Chapter

MAPLE CUSTARD

MAPLE CUSTARD

Beat five eggs with a tablespoonful of flour, a cupful of maple sugar and a pinch each of salt and grated nutmeg. Mix with three pints of warm milk, turn into a baking-dish or custard cups, set the dish into a pan of hot water and bake in a moderate oven until the custard is set....

15 minute read

Read Chapter

MARQUISE CUSTARD

MARQUISE CUSTARD

Thicken four cupfuls of boiling milk with the beaten yolks of eight eggs and the whites of five, adding a pinch of salt, and sugar and flavoring to taste. Cool, turn into a serving-dish, and beat the whites of three eggs to a standing froth. Beat into the whites four tablespoonfuls of raspberry or strawberry jam and drop by tablespoonfuls upon the custard. Serve immediately....

18 minute read

Read Chapter

NUT CUSTARD

NUT CUSTARD

Beat the yolks of four eggs with two cupfuls of milk, add half a package of soaked gelatine, dissolve by gentle heat, add sugar to taste, and strain. Add half a cupful of chopped nuts, stir until it begins to stiffen, then mould and chill....

12 minute read

Read Chapter

RASPBERRY CUSTARD

RASPBERRY CUSTARD

Beat together the yolks of two eggs, two cupfuls of milk, two tablespoonfuls of sugar, and a tablespoonful of cornstarch, rubbed smooth with a little milk. Cook slowly in a double boiler until smooth and thick, stirring constantly. Put a pint of red raspberries into a serving-dish, mash lightly with a spoon, sprinkle with powdered sugar, pour over the custard and cool. Make a meringue of the beaten whites and a tablespoonful of powdered sugar and tint it pink with berry juice. Spread over the cu

26 minute read

Read Chapter

RICE CUSTARD

RICE CUSTARD

Mix a pint of milk with a cupful of cream, a heaping tablespoonful of ground rice, two tablespoonfuls of rose-water, and half a cupful of sugar. Bring to the boil, stirring constantly, take from the fire, add the beaten yolks of three eggs, turn into a serving-dish, sprinkle with powdered sugar and grated nutmeg, and chill....

15 minute read

Read Chapter

DOUGHNUTS

DOUGHNUTS

Cream one cupful of butter with two cupfuls of brown sugar, add six eggs well-beaten, half a cupful of milk, and enough flour with baking-powder to make a moderately stiff dough. Roll thin, cut out, and fry in deep fat. Drain, and sprinkle with powdered sugar....

12 minute read

Read Chapter

APPLE DUMPLINGS

APPLE DUMPLINGS

Rub a tablespoonful of lard into a pint of flour sifted with a pinch each of salt and soda and a teaspoonful of cream tartar. Mix to a stiff dough with milk, roll thin, cut into squares, and put in the centre of each a peeled and cored sour apple. Fill the cavity with butter and sugar creamed together and season lightly with spice. Wrap the dough around the apple, pinching firmly, and steam or bake. Serve hot with sugar and cream or Hard Sauce ....

24 minute read

Read Chapter

PEACH DUMPLINGS

PEACH DUMPLINGS

Peel and stone peaches, enclose in pastry, brush with beaten egg, and bake. Serve either hot or cold with sugar or sweet sauce. Pears or almost any other fruit may be used in the same way....

10 minute read

Read Chapter

FRITTER BATTER

FRITTER BATTER

Beat one egg light, add a cupful of milk and one cupful of flour which has been sifted with a teaspoonful of baking-powder and a pinch of salt. Beat hard for three minutes, then dip prepared fruit into the batter and fry brown in deep fat....

13 minute read

Read Chapter

APPLE FRITTERS

APPLE FRITTERS

Peel, core, and quarter small apples, sprinkle with sugar and nutmeg, dip in fritter batter, fry in deep fat, drain, and serve with any preferred sauce. Other fruits may be used in the same way. Sprinkle with powdered sugar if desired....

11 minute read

Read Chapter

VIENNA FRITTERS

VIENNA FRITTERS

Cut stale sponge cake into thin rounds and fry in butter. Drain, spread with jam or jelly, and serve with cream....

6 minute read

Read Chapter

FROZEN DAINTIES

FROZEN DAINTIES

Rub through a sieve enough peeled apricots to make a cupful, sweeten with syrup, add two cupfuls of water, and, if desired, the white of one or two unbeaten eggs. Freeze. Canned apricots may be used. Heat a pint of cream in a double boiler with a cupful of sugar and stir until dissolved. Cool, add eight bananas mashed through a sieve, add another pint of cream, and freeze. Thicken a cupful each of milk and strong coffee with the yolks of eight eggs beaten with ten tablespoonfuls of sugar. Cool,

3 minute read

Read Chapter

JELLIED DESSERTS

JELLIED DESSERTS

Sweeten heavily three cupfuls of strong hot coffee and add half a package of gelatine which has been soaked and dissolved. Mould in a border mould and at serving-time fill the centre with whipped cream sweetened and flavored to taste. Melt half a cake of bitter chocolate in a quart of milk and thicken with yolks of seven eggs beaten with ten tablespoonfuls of powdered sugar and a teaspoonful of vanilla. Add half a package of gelatine which has been soaked and dissolved. Strain, mould, and chill.

2 minute read

Read Chapter

PIES

PIES

Cut together with a knife one quart of sifted flour, half a cupful each of lard and butter, a teaspoonful of salt, and a tablespoonful of sugar. Add gradually three-fourths cupful of ice-water, turn out on a floured board, roll, chill, and use as desired. Make a rich crust of half a pound of butter, a pound of flour, and a pinch of salt. Work with the fingers until it is like meal, and add ice-water to mix. Roll out, pat into shape, and line a pie-tin with the crust. Peel, core, and cut up good

20 minute read

Read Chapter

PUDDING SAUCES

PUDDING SAUCES

Thicken a pint of boiling water with one tablespoonful of butter and one of flour cooked together. Add brown sugar, lemon-juice, and grated nutmeg or other flavor to taste, and serve. Cream half a cupful of butter with half a cupful of powdered sugar, add the juice and grated rind of a lemon, set the basin into a pan of boiling water, stir until it foams, and serve immediately. Mash fresh fruit with sugar to taste, let stand for three hours, and heat thoroughly before serving. Cream a tablespoon

34 minute read

Read Chapter

SHORTCAKES

SHORTCAKES

Rub half a cupful of butter into one and one-half cupfuls of sifted flour. Add a pinch of salt and enough ice-water to make a smooth paste. Roll out, shape it into flat round cakes, and put together with butter between. Bake brown, tear apart while hot, and fill with fresh peaches crushed with sugar. Cover the peaches with the other cake, spread peaches on top and pile high with sweetened whipped cream. Strawberry, banana, blackberry, cherry, fig, blueberry, gooseberry, orange, and raspberry sho

1 minute read

Read Chapter

TARTS

TARTS

Line a deep pie-tin with pastry, fill half full of apple sauce, and cover with quartered apples cooked until soft in lemon syrup. Sprinkle with claret and powdered sugar, bake, and serve cold. Line a deep baking-dish with pastry and put in three cupfuls of peeled, cored, and quartered apples, the grated rind and juice of a lemon, three-fourths cupful of brown sugar, and a sprinkle of cinnamon or nutmeg. Bake until the apples are done, cool, and cover with whipped cream sweetened to taste and fla

18 minute read

Read Chapter