Practical Recipes

P R A C T I C A L

R E C I P E S

‘

M R S . B. B. C U T T E R

NEW YORK

UFFIE LD 8x CO M PA N Y D , MCMIX

C O N T E N T S

S O U P S

’ Lilla s Re cipe for Soup Stock T omato Soup

Fre nch Lenten Soup

Old- Fashioned Soup Good Potato Soup Puree of Potatoe s

Soup Velours Mock Turtle Soup Onion Soup Mutton Broth Bisque of Crab or Lobster

Cream Crab Soup for Ten Persons p , Okra Soup

Vegetable Soup l. . Celery Soup m Cream of Celery Soup Bouillon

Okra Soup, Southern Style D Cold Russian Soup (Mrs . H. ); I C O N T E N T S

De Filta (Noodles) Noodles

B R E A D S

Sponge Fried Coff ee Rolls Soft Dough for English Mufﬁns Soda Fried Soda Biscuit Crummies Hoe Cake Ge rman Potato Pancakes German Toast

Waﬁle s Buckwheat Cakes Eggless Pancakes Corn Dodger Comme al Mush Rice Pone

Beaten Biscuit N o . 1

Beaten Biscuit No . 2 Pop Overs Delicious Wames Raised Batte r Cakes Delicious Muﬂins vi C O N T E N T S

PAGE Short Biscuit 20 Cre am Toast 20 Light Pancakes 20 Corn Bread 21" Corn Souﬁié 21 Virginia Corn Cake 22 Virginia Beaten Biscuit 22 Wafﬂes Light as Air 22 Pop Overs 23 Toasted Crackers 23 Corn Bread 23 Corn Cake 24 Gem Cakes 24s Recipe for Whole Wheat (Franklin Bread Fried Toast Cream

T. . Dripping Toast (Mrs . H . S )

E G G R E C I P E S Eggs in the Nest Boiled Eggs

Spanish Omelette p . Anchovy Eggs Eggs Mariniere Boiled Eggs C O N T E N T S

PA GE r Anothe r Way to Serve Eggs 29 Poached Eggs on Toast 29 Scrambled Eggs 29 Eggs Fried in Oil 29 Curried Eggs 30 Eggs 5.la Lyonnaise 30

C H E E S E R E C I

We lsh Rabbit

Welsh Rabbit No . 2

é s Cheese Souﬁl (Mr . W . ) Cheese Straws 2 Cheese S ouﬂlé No .

Cheese Fondu (Mrs . H . ) ’ A New Way to Serve Cheese

Welsh Rabbit (Mrs . H. )

Cheese Scramble (Mrs. J . N . )

s . . Cheese Balls (Mr . H B . C )

O Y S T E R K N D C L A M D I S H E

Clam Broth .

Fried Clams (Lambs Club) .

Spanish Oysters (Mr. A. C . ) ’ Soft Clams aL A nci'e nn e Clams ala N antaise C O N T E N T S

s vu Oyster Belle e a. - Clam Fritters (a ) ‘ Crab Meat (Mr. C .

Fish Chowder Stewed Crab Sea Bass Meuniere How to Cook Turbot

Bake d Fish m b To Fry Small Fi sh Baked or Broiled Mackerel Crab or Lobster Creole Shrimp or Lobster Croquettes Shrimp or Lobster Poulette E sh Timbale s ' Sole a la Margue ry (Mrs. J. R ) 'A Delicious Way to Cook Salt Macke rel Sole a la Bohe mia ’ 8 Mrs . Younger Fish Pie

Oyster Cocktails .

Oysters Roasted on the Half Shell . Devilled Crab Shrimp or Lobster Curry

Russian Salad (Mrs . H . B . C .) Capri Mayonnais e 1x C O N TE N T S

D I S H E S F O R L U N C H E O N

Scalloped Veal Corned Be ef Hash Lamb Hash Pigs’ Feet Fried Fried Tripe Picked up Codfish Co dfish Balls Creamed C odfish Veal Loaf Fat Broiled Salt Pork Frizzled Beef Pre ssed Chicken Dressed Ripe Olives

K e rie s West India edg (Mr . A Scrapple !Home Made Sausages Broiled Liver

Fried Liver 1 An v T cho y oast h ,

S A U C E S

Mrs . . . Horse Radish Sauce ( H B C. ) Tomato Sauce Chile Tomato Sauce C O N T E N T S

PAGE Drawn Butter Sauce 60 Cream Sauce 60 Hollandaise Sauce 60 Caramel Sauce 61 Garlic Sauce 61 1 French Sauce for Fish . 6 — Cumberland Sauce for Venison or any

Game (Mrs . J. R .

Spanis h Dressing for Tomatoes (Mrs . H )

s . Tartare Sauce (Mr . H )

M or s Spanish Sauce for Fish, eat Omelette

‘ rs F. (M . ) Tomato Relish

Mint Jelly (Mrs. H . B . C . )

E N T R E E S Boiled Chicken with Clam Sauce

Sauce .

Mus hrooms Under Glass Cover . Broiled Quail and Other Birds Giblet Curry Stewed Veal Kidney Creamed Sweetbreads

Mrs . . Chicken Sausage ( . J B ) Sauce for Chicken Sausage Sweetbre ad and Kidney Stew x 1 C O N T E N T S

Stewed Terrapin

Squabs Stuff ed with Ce lery (Mrs . F.

' s e r . M Squabs Lo M danos (M . H ! ) Broiled Kidneys Iris h Stew ’ Calf s Head . ’ Calves Feet . Real India Curry and Bombay Duck Bombay Duck Turkey Terrapin Lobster a la Newburg Veal Loaf Creamed Swee tbreads Sweetbreads a la Creme Tongue a la Royal Beef Balls Chicken Pot Pie (New England Style) Hot Pot Fried Chicken Beef with Okra and Tomatoes

Ragout of Egg Plant and Tomatoes

e Mrs . . Italian Spagh tti ( H. B . C . ) Marrow Bones

Mr. . Roast Squab ( C P ) . Rice Chicken—Frederici Style

x ii C O N T E N T S

C H I C K E N R E C I P E S

Puff Paste Ordinary Pie Crust i Ch cken Pie N White Chicken Fri cassée Brown Fricasseed Chicken m Meat Pie Cottage Cheese Made of Chicke ii Stufﬁng for Turkey or Chicken or Veal A' Fine Puff Paste m

r . Chicken Gumbo (M s. B )

V E G E T A B L E S: Tomatoes Corn in Casse role Green Corn Fritters Baked Corn Fried Tomatoes m Fried Apple's Baked Tomatoes Hominy Fine Hominy Fried Hominy Hominy Croquettes Stewed Tomatoe s xiii C O N T E N T S

Macaroni and Cheese Spinach Artichokes Succotash Baked Onions Potato Straws Baked Mushrooms Scalloped Tomatoes Broiled Potatoes Asparagus Green Corn on Cob

r . Peas in Casserole (M s I . ) Cauliﬂowe r String Beans Spanish Tomato Rice Fried Tomatoes

Beans , Spanish Style Kentucky Potatoes Broiled Tomatoes Lyonnaise Potatoes Corn and Tomatoes Sweet Potato Puff Macaroni ala Hazlewood Hills

r e . Fried A tichok s (Mrs H . B .

Indian Dish (Mrs . C . )

rs Baked Tomatoes (M . D . )

XIV C O N T E N T S

S A L A D S

Hot Salad Brain Salad Tomato Jelly Fruit Salad Potato Salad Liver Salad

A P P L E D E S S E R T S

Hot Apple Cup . Apple Sauce for Apple Cups G ood Apple Pudding Baked Apples Iced Apples Baked Peaches

rs . . Coddled Apples (M S . M

P U D D I N G S A N D D E S S E Kirsch Jelly Soufﬂe in Paper Cases Wine Jelly Rice Pudding FigPudding Hard Sauce Biscuit Glacé C O N T E N T S

’ Grandma s Mince Meat

Royal Plum Pudding (Miss E . S . Brandy Sauce Lemon Pudding or Three Pies m Frozen Pudding m Brandy Pudding Pineapple Pudding m Sherry Wine Jelly

Coff ee Cream p, Charlotte Russe Spiced Pudding Orange Strawberries Strawberry Shortcake Rice Pudding Without Eggs

Perfect Delight Pudding p , Le mon Sauce for Pudding Mother’ s Plum Pudding Lemon Butter for Tarts Brown Betty Fruit Pudding Honey- Comb Pudding Sauce Sago Custard Pudding Orange Cream Tapioca Cream Caramel Custard

XVI C O N T E N T S

Batter Pudding Baked

Mrs . . Chocolate Pudding ( P D . ) Sauce Chestnut Cream Brandy Strawberrie s Apple Meri ngue Bohemian Peach Cream Spiced Apple Very Rich Plum Pudding (Virginia Recipe) Frozen Pudding Wine Jelly (Sherry) Orange Sherbet Strawberry Sherbet Roman Punch Milk Punch

r . . . Pancake s a la Susette (M s . H B C )

I C E C R E A M A N D W A T E R 1 0

Directions for Freezing Ices Ice Cream Chocolate Sauce for Ice Cream Plain Chocolate Sauce for Ice Cream Caramel Sauce for Ice Cream

. 2 Mrs . Caramel Sauce for Ice Cream, No (

H. B . C . ) xvii C O N T E N T S

Fig Mousse Strawberry or Raspberry Mousse An Easy Delicious Ice Cream

Fruit Ice Cream (Mrs. Lemon Ice m

C A K E S Lemon Layer Cake Filling for Lemon Layer Cake Chocolate Filling for Same Layer Cake Spiced Cake

Ginger Snaps No . 1 2 Crisp Ginger Snaps No .

Ginger Snaps No . 3 Doughnuts Walnut Wafers Lemon Cake Soft Jumbles or Cookies Ginger Bread Good Cookies Sponge Cake Scotch Cake Imperial Cake Measured Poun d Cake Delicious Cookies Cornstarch Cake . D . x

C O N T E N T S

M A R M A L A D E A N D P R E S E R

Orange Marmalade (Mrs . E . ) Fig Jam Spiced Peaches

Spiced Cherries (Old- fashioned) Spiced Currants Brandy Pe ach Jam Tomato Preserves Raspberry Jam

Tutti- Frutti Preserves

P I C K L E S Chili Sauce Cucumber Pickles Higdum Pickled Figs (sweet)

Tomato Soy . Old- Fashioned Cucumber Pickles

D R I N K S

E gg Nogs 'Hot Scotch Whiskey Punch

Mrs . Lemonade ( W. P . M. ) Summer Beverages—Mead xx C O N T E N T S

PA GE Another Mead G ood Tea Coff ee

rs . . . Ginger Ale Julep (M . H B C ) Strawberry A de

H. . . Currant Water (Mrs . B C ) Cherry Ice Tea Punch Sherry Cobbler Orange Cocktail

D I S H E S F O R} I L I D S Pop Robin Corn Meal Gruel for Invalids Rice f or the Sick Room Scraped Beef Sandwiches Beef Tea Barley Water (Invalids) Beef Extract (f or invalids) Beef Juice (for the the sick) Tomato Soup (for the s ick) Sago Milk for the Sick How to make Beef Jelly Hints to Young Housek'eepers

PRACTICAL RECIPES

S o u p s

’ S F ' L I L L A R E C I P E O R S O U P. S T O C K

3 pounds of lean beef ; 1 pound bone ; 5 % quarts cold water ; 2 oz . salt ; 2 carrots ; 2 large onions stuck with 4 cloves ; 1 head of celery ; 1 small

o o parsnip ; sprig f parsley. Simmer f r 5 hours , s kimming carefully from time to time . Never allow it to boil . Strain and set aside to cool .

a e at Next d y remov all f , and if the j elly is not

mix h of perfectly clear, with it the beaten w ites

f or one 2 eggs . Boil quickly minute, remove f e f u in not to s r rom ﬁre, skim car lly, tak g care ti the soup .

T O M A T O S O U P

Without S oup S tool? for Fridays

1 quart tomatoes (fre sh or canned) ; 2 onions browned in 2 tablespoo ns of butte r. 1I P R A C T I C A L R E C I P E S the onions into the tomatoes and cook 1 5 minutes,

of with plenty salt and pepper. Run through a

o c lander, have ready a plate of bread spread with butter thickly and place a slice on each plate an d turn a large ladle of the mixture (previously not f or F made very hot) over it . If a riday soup add one pint of soup stock.

U P L E E K S O .

(Also for

4 large leeks ; 4 large potatoes ; 1 quart water 1 (or soup stock) ; cup butter, season highly with salt and pepper. Boil until smooth and put through a colander.

F R E N C H L E N T E N S O U P

Put into saucepan butter the size of an egg 2 when smoking hot add large onions sliced thin, and cook thoroughly until they redden ; then add

s gradually a tea cup of ifted ﬂour. Brown very m lightly , but do not per it to burn , then add 1 slowly pint of boiling water, a little pepper,

. f e w m celery seed and salt Boil a inutes, then pour into soup kettle and just before serving add 1 pint of cream and 1 pint of milk and 2 me 2 S O U P S dium sized potatoes , mashed, which have been carefully thinned with the soup before adding . w m Serve ith s all dice of fried bread.

O L D - F A S H I O N E D S O U P f Procure a soup bone o any size desired, cover

h an d wit cold water, salt to taste, boil until ten der ; remove meat from kettle ; pare and cut in small pieces potatoes, onions and carrots , if de sired ; add mixed spices tied in a cloth ; when i vegetables are well cooked, have th s mixture for

: 1 1 dumplings ready pint ﬂour, teaspoon

of baking powder and a pinch salt, mixed to a dough with water ; boil rapidly for five or seven h minutes in a closed kettle. If soup is not t ick e nough, add a tablespoon of ﬂour dissolved in a little milk .

G O O D P O T A T O S O U P. Wash and pare potatoes and put enough water over them to have about a pint, when done , for

be soup ; cook rapidly, as potatoes should well mashed up through it ; when the potatoes are

of cooked, add 1 pint of milk, butter the size a

and s walnut , pepper alt to taste ; add a little ne thickening if necessary. O or two small onions a. P R A C T I C A L R E C I P E S

cooked with the potatoes will give the soup a good

i . ﬂavor, if one likes on ons

P U R E E O F P O T A T O E S

Use 4 cups full sliced raw potatoes ; 1 large onion sliced ; 3 stalks of celery cut ﬁne ; 3 table

of spoons butter. Cook in 4 cupfuls beef stock until potatoes are done. Press through colan m 1 der ; add 2 cups sweet crea , teaspoon of but re — ter ; 1 tablespoon chopped parsley, heat and serve. B O U I L L O N

Take 3 or 4 pounds of round of beef and put in soup kettle with 3 onions and tablespoon salt

s and 4 quarts of wate r. Boil lowly and skim f occasionally . About an hour be ore serving, add

of 4 leeks , a head of celery (divided) ; a bunch

4 . parsley, whole cloves (stuck in meat) Let it boil slowly on back of stove f or 4 or 5 hours .

Plenty o f pepper and dash of tabasco. Strain and serve. S O U P V E L O U R S

Boil a few carrots , when tender crush them and rub through sieve . Make a tapioca soup of é very good consommé. When done add the pur e 4

P R A C T I C A L R E C I P E S

cayenne, and stock. Cook one hour . Add one third as much milk as stock. Have in tureen and the bread and cheese . Beat up eggs mix with

f . them a ladle full o soup, pour this on the bread

Cover close and stand ﬁve minutes . Then add the rest of soup and serve at once.

M U T T O N’ B R O T H

Put 2 pounds of mutton and 2 quarts of cold

e 1 wat r to boil, add tablespoon of rice washed

carefully . Let it boil until the meat will leave

the bone and the rice is cooke d into the liquid.

Season with a little salt. This is a good way to prepare chicken broth also .

B I S Q U E O F. C R A B O R L O B S T E R

f n m Have ready hal a pi t of crab eat, removed

from the shell . Put in a saucepan over the ﬁre

2 of tablespoons each butter and ﬂour. Stir un til smooth . Then add very gradually 1 quart of 1 hot cream , and quart of milk. Have perfectly

free from lumps . Season rather highly with of white pepper, a dash cayenne, a little salt and of the a wine glass sherry, and add crab or lobster

. f e w m e meat Boil for a om nts and serve . 6 S O U P S

' C R E A M C R A B S O U P F OB T E N P E R S O N S

3 or 1 a small crabs two large fat ones , qu rt of f veal or chicken stock, 1 quart o heavy cream,

" 1 o f 2 of . pint stale bread, tablespoons butter, 1 of 1 1 tablespoon ﬂour, fresh carrot, silver skinned onion , 1 stalk of celery, chopped pars

or e ley, pinch of nutmeg mace , salt , whit and cay f enne pepper to taste, 3 tablespoons o sherry wine f and one o brandy. to off Pick crab , being careful take all red ki s n, and put into a saucepan ; then add nutmeg

r o mace, fresh carrot , onion and celery, a very

o small quantity of herbs , and half ( nly) of the

40' soup stock. This must simmer minutes , no

to i u . longer, and do not permit it bo l p Ten minutes later put in bread and the rest of the stock into another saucepan and allow this to has simmer 30 minutes . When the ﬁrst simmered forty minutes, strain and put into the second

o rub saucepan, mix thor ughly and through a sieve. Put back on the fire and stir in the flour and butter after it has been well blended and cook five minutes ; the n add the heavy cream, a which has been heated in double boiler, and

nd c i n o r . then the crab a let ome to a bo l, mo e it P R A C T I C A L R E C I P E S

Just as you take this off the stove stir in the brandy and sherry.

O K R A S O U P.

e one Tomatoe s and okra , qual parts , and boil hour. Put in preserve j ars for winter use .

V E G E T A B L E S O U P

u o ad After boiling a soup bone ntil d ne, d e nough boiling water for the amount of soup desired ; when boiling again add a large handful of of 3 cabbage chopped ﬁne, i pint tomatoes ,

2 3 ot e s large onions , or p ato s , and a mall tur nip ; thicken with a large tablespoonful of milk mixed with a teaspoonful of ﬂour ; season to suit the taste. C E L E R Y S O U P

e o After boiling your beef t nder, take ut the meat and put in the amount of water desired for soup ; cut in celery, boil, and add some noodles , as described in noodle soup ; season with salt and pepper, and add a little thickening if desired .

C R E A M O F C E L E R Y S O U P 2 cups of white stock, 2 cups of milk, 8 S O U P S

1 bunch of celery, 2 tablespoons of ﬂour,

2 r tablespoons of butte .

Wash the celery and cut it into inch lengths . in w Cook it i of an hour enough boiling ater. s e rub slightly alt d, to cover it, and through a colander. Rub butter and ﬂour together, put them in a sauce pan and stir until they begin to bubble. Pour upon it the milk and the stock which have been heated and stir until thick and

s to e to . mooth, add this the cel ry and season taste

It should be smooth an d without lumps .

B O U I L L O N}

r . 5 pounds of beef. 5 qua ts of cold water Let come to a boil slowly, skim carefully and set it on the range where it will boil slowly for 8 hours . h Strain and set away to cool. In t e morning

o skim off all the fat , and turn the soup int the ' kettle, not allowing the sediment to pass in. Add

' 1 1 o f 2 o f 2 onion, stalk celery, leaves sage, of 2 summer savory and 2 bay leaves , pepper corn, 20 6 whole clove s . Boil gently minutes ; salt and v pepper to taste ; strain through a napkin. Ser e with crackers if you choose . 9 P R A C T I C A L R E C I P E S

O K R A S O U P, S O U T H E R N

S T Y L E.

Have a fat hen cut into say about 12 pieces . Take 1 large tablespoon of fresh lard and put in your soup pot . When it is very hot stir in a f heaping tablespoon o ﬂour, stir until it is a dark

out . brown , then throw in 2 small onions , ﬁne

When these are cooked put in your chicken, and 1 5 s to allow the whole to fry minutes, tirring l keep from burning . Have cut into sma l pieces

2 of h ou pounds okra, whic y put in with the chicken and allow to cook for 1 0 minutes ; then

3 of add quarts warm , not hot water, stir and then place the pot on the back of the range where the soup will boil hard and steadily . About 1 hour before serving put six peeled and quartered 1 tomatoes , green pepper cut in small pieces in the soup, salt and pepper to taste. This soup must be served with rice.

D S C O L R U S S I A N O U P.

rs (M . H . D. )

To 2 quarts o f sour cream add 2 tablespoons bashe d 1 of young onions . } glass of tops of young 1 0 S O U P S

. beets Cook thoroughly and put in colander, pour o out ver cold water to take coloring matter, then hash . Add to sour cream mixture 1 tablespoon of chopped fe une e or parsley ; 1 % glasses o f

off hashed cucumbers , drain water, salt to taste . In each soup plate put a piece of ice and a few s o f lices cucumber.

i fﬁ for Th s is su cient eight people . If soup is too; thick thin with a little thin cream .

D E F I L T A (N O O D L E S)

and Put a good, rich soup bone on to cook,

s when it comes to a boil, kin and cut in pieces a large onion and put in . When the meat is nearly

e 4 done, take for the noodl eggs, teaspoon salt,

ff For and ﬂour enough to make a sti dough . the

a 2 e ﬁlling t ke pounds Hamburger steak, s asoned

3 o f with salt , pepper and onions , eggs and 5 pint

h . soaked bread, and mix all thoroug ly together Roll out the noodle and spread the ﬁlling all over

a and roll up like j elly roll. Cut up in bout a dozen pieces and drop them into the broth after taking the bone out . Cook about twenty minutes

Do dr . or longer, then serve . not y the noodle

.11 P R A C T I C A L RE C I P E S

stiff dough ; roll in thin sheets an d spread ou t to

good clear

1 2

P R A C T I C A L R E C I P E S

F R I E D C O F F E E R O L L S

f Take a portion o the above bread dough, roll out as you would for soda biscuit and cut with biscuit cutter.

or Let it stand f 1 5 minutes , then roll each portion lightly with roller and fry in hot lard as

hn f e w you would doug uts, a at a time.

S O F T D O U G H F O R E N G L I S H M U F F I N S

These English Mufﬁns are made of this s oft

od - a sponge (foundation for go home m de bread) , out out rolled and like biscuit, but baked on a griddle on top of the stove . When one side is

o brown turn over and brown the ther side.

S O DA B I S C U I T

of To one quart sifted ﬂour, add cup of but te r rub , in well . 2 teaspoons of cream of tartar sifted with ﬂour. 1 teaspoon of soda dissolved in one cup of s weet milk (or more if required)

a to make a soft dough . } teaspoon of salt . Roll t hin and bake a light brown . 1 4 B R E A D S

F R I E D S O D A B I S C U I T

Take some of the above mixture and roll to an half inch thickness , then cut in inch strips and

hot at fry in lard , like doughnuts , a few a time, and send to table hot on napkin . (Delicious . )

C R U M M I E S

To one quart of sifte d ﬂour add 3 tablespoons

1 of of melted butter, teaspoon salt, and milk

o enough to make a stiff dough . Put it n the bread board a n d pound it hard for 1 5 or 20

or is . e roll minutes , until it very smooth Th n

one out an d out like soda biscuits , then take each

e and roll out as thin as possibl , the size of a breakfast plate, and prick it thickly with a silver fork, and bake a light brown . If the dough is

o made stiff and well p unded, there will be no ba trouble in h andlin g them . You can ke only three or four at a time.

H O E C A K E

1 1 pint of fresh ground Indian meal . tea r spoon of salt, and boiling water enough sti red s in gradually to all ow the meal to well, until you can spread it on a tin pie plate very. thin, on

11 5 P R A C T I C A L R E C I P E S

‘ which you have browne d a piece of butte r the size

so a . e of a nutmeg, the me l will not adhere Bak in a very hot oven .

G E R M A N P O T A T O P A N C A K E S

2 raw potatoes grated, 2 eggs , whites and yolks beate n separately,

1 o l teaspoon f sa t,

1 a teaspoon gr nulated sugar,

1 o of o heaping tablesp on ﬂ ur,

a teaspoon b kingpowder.

Mix the potato with the yolks , then seasoning,

of ﬂour and baking powder, and last all, lightly s te tir in the beate n whi s of eggs . Fry in small pancakes on hot griddle.

G E R M A N: T O A S T

2 1 Beat eggs, add } cup of milk and pinch o f salt ; dip thin slices of bread in thi s and fry on a buttered griddle . Serve hot.

W A F F L E S 3 One quart of ﬂour, eggs , 3 teaspoons bak

e a ' ing powder (teaspoons) , t spoon of salt, 1 tablespoon butter, sweet milk enough to make a batter. 16 B R E A D S

B U C K W H E A T C A K E S

t of One quar ﬂour, 1 teaspoon salt, 1 large cup of potato yeast . Let rise over night ; before baking dissolve an even teaspoon soda in warm

on water, and bake a hot griddle .

E G G L E S S P A N C A K E S

r One pint of butte milk, stir very thick with fl 1 1 f our ; teaspoon of salt, o sugar ; beat well, then add 1 heaping teaspoon soda in cup of boil ing water ; then stir well and bake on h ot grid

dle . C O R N D O D G E R 1 1 One quart cornmeal, salt spoon salt, tea spoon sugar ; s cald all together with boiling i i m water, leaving t th ck enough to ould with hands; cover and let stand to swell and cool e nough to work with ; n ow stir in 1 teaspoon but

o ter, and form int oval cakes ; have a hot griddle

on h r well greased, brown bot sides and se ve very hot . These cakes should be nearly an inch thick, an d therefore must be baked slowly and turned several times .

C O R N M E A L M U S H

Have the quantity of water you want in pot, P R A C T I C A L R E C I P E S

b not quite boiling . Stir in the meal and let oil a few minutes , until thick as you like it, salt and

r . one set in oven . It will require no sti ring Bake hour. You will not have raw lumpy mush .

R I C E P O N E To 2 cupfuls of boiled rice add 3 well beaten eggs ; 2 cupfuls o f milk ; 1 teaspoonful of salt ;

' me lte d but 2 cup corn meal, and 3 tablespoons of ter. Beat all well together and bake in a shallow, well greased pan . The oven should be very hot.

B E A T E N B I S C U I T

No . 1 .

Add an even teaspoon of salt to 1 quart of flour o f and sift it . Rub a cup butter into the ﬂour,

of then stir in 5 a cup yeast, adding enough warm milk to make the dough just stiff enough

on . to handle . Put board and knead well Let rise until light . Take a small piece of dough on

ﬂour board at a time, roll thin , out with biscuit

or of cutter, in squares , then lay two them together with tiny bits of butter between . Let rise again .

Bake in a brisk oven until a nice brown . 18 B R E A D S

B E A T E N B I S C U I T

N o . 2

1 a of . qu rt flour, 2% oz butter, 1 teaspoon salt ; stir up the greater part of the flour with the milk and butter ; beat for 20 minutes , adding the rest of the flour as you beat ; divide the dough into 1 4 biscuit, stick with a fork and bake in a hot oven one half hour. P O P O V E R S

4 eggs (the yolks and whites beaten se p arate l 1 2 y) , 1 pint milk, teaspoon salt , cups sifted ﬂour. Put in pop over tins and bake .

D E L I C I O U S W A F F L E S i 2 cups of ﬂour, 3 teaspoons Royal bak ng pow

o f 2 1 b der, salt , 5 cup cream, eggs beaten, ta le spoon melted butter. A very nice way to serve butter with waffles is to melt it and put in a glass pitcher.

R A I S E D B A T T E R C A K E S

Put half a cake of yeast in a little warm wa 1 ter to dissolve , then add nearly quart of warm water, to that add sifted ﬂour enough to make 4 batter. Let stand hours in cool place or a 19 P R A C T I C A L R E C I P E S

no shorter time in a warm kitchen . Do t forget

1 da salt. Fry on griddle. Add } teaspoon so .

D E L I C I O U S M U F F I N S

2 3 s R cups ﬂour, tea poons oyal baking powder,

4 little salt, } cup of cream, 2 eggs beaten, 1 table

spoon me lted butter. Pour into muffin moulds and bake. S H O R T B I S C U I T

1 of e pint ﬂour, butter the size of an gg, milk — enough to moisten salt. Knead roll on marble

o f and add more butter, amount about size 2 eggs , l in smal pieces like pastry . Cut like biscuits and bake pale brown .

C R E A M T O A S T l Toast the bread a ight brown, evenly on both sides . Heat half a cup of milk, with a piece of l butter and a ittle salt , and pour over the slice of toast . Add 2 tablespoons of rich cream.

L I G H T P A N C A K E S

2 eggs beaten separately ; 2 teacups of sweet milk ; teaspoon of salt ; stir in enough ﬂour to hin make a t batter, beat thoroughly, add 1 te a 20

P R A C T I C A L R E C I P E S

V l I R G I N I A C O R N. C A K E 5 Put 1 1 pints of milk over the fire to heat ; 1 h add heaping tablespoon of butter. W en the milk is scalding hot pour it over 1 quart of sifted

4 Indian meal . When cold stir in } pint of wheat

ﬂour, a tablespoon of sugar, add a little salt and

2 a i well beaten eggs . B ke n two well greased tins and serve hot.

V I R G I N I A B E A T E N B I S C U I T Take a spoonful of butter and one egg to every quart of ﬂour. Cut the butter in small mix pieces and through the ﬂour, add the egg well beaten and salt to taste . Mix with enough milk to make a stiff dough . Beat until the dough is soft or until it breaks when pulled . Make into r u o nd biscuits , prick with a fork and bake quickly.

W A F F L E S L I G H T A S A I R

The re r following cipe is pe fe ct. To 1 quart of ﬂour add :

' 1 o f r pint wa m (not hot) corn meal mush , 7 eggs beaten light and separately, 1 of s e teacup w et cream , and fresh milk suffi cient to make a thin batter. Stir the cream and s i o beaten yolk nt the mush, add the flour and 22 B R E A D S

fresh milk, stirring well until perfectly smooth . The whites of the eggs should be well beaten and added last. Salt to taste. This batter should r be as thin as butte milk.

P O P. O V E R S

' 1 cu p of ﬂour, 1 cup of milk, r A piece of butter size of an egg a pinch s alt. Bake in gem pans .

T O A S T E D C R A C K E R S Take milk crackers (round ones) put them in 1 5 a bake pan and place in the oven for minutes , turning them over so that both s ides are browned. Take them from the oven and spread them while

re sh o f hot with f butter, give them a dash cayenne

t h s . pepper. Le t em get cold and serve with oyster

C O R N B R E A D

of A heaping, large iron spoon ﬂour, salt, ﬁve or six eggs beaten separately ; 2 large iron spoons (cooking spoon) of good butter ; 1 quart Of white corn meal . First scald your meal with boiling milk and let stand until the meal cooks ; also melt the butter and let cool a little. Now stir

23; P R A C T I C A L R E C I P E S

the yolks of eggs into the meal, then add salt

r o f to taste, then a qua ter of a cup sugar, beat f thoroughly, then add a little milk, then the lour,

then more milk, lastly the white of eggs . Beat

the butter in before putting in the eggs . Work

2 teaspoons of yeast powder into the sifted ﬂour.

' the Butter your baking pans , pour in mixture and

place in the oven at once. Bake about half an

se hour or until the straw comes out clean . U milk enough to make the corn bread the consist ency of thin cake .

C O R N C A K E

1 of pint of grated green corn , 5 cup ﬂour,

o f 2 1 r cup milk, eggs , desse tspoon melted but ter . Beat eggs separately, add yolks to corn , then milk, then ﬂour, and salt well , then stir in carefully the well beaten whites . Cook on hot griddle .

G E M C A K E S

t 1 1 n o f A li tle yeast , egg, pi t ﬂour, water to make rather a thick batter, a little salt, half a teaspoon soda dissolved in boiling water. Let it r o fi ise four r ve hours . Drop a tablespoon of batter in small gem pans and bake fifteen minutes . 24 B R E A D S

R E C I P E F O R W H O L E W H E A T (F R A N K L I N M I L L S) B R E A D

Mix on e with quart of milk,

teacupful of molasses (New Orleans) ,

1 s o f tea poonful salt ,

tablespoon Of butter, and

o f i cake yeast . Then stir in (this ﬂour cannot be kneaded)

ﬂ o r lbs . of W. W . u Add raisins if desired (they keep the bread fresh longer than without and are very whole some) .

Bake in well buttered pans . The above quantities yield 2 loave s Of ordinary

Si ze .

F R I E D T O A S T

’ as Take yesterday s bread , sliced for toast with crust removed ; have a bowl of cold water at hand, into which you dip quickly the bread and fry in

dr . on on e hot fat, lard or ipping Fry side , salt, turn over and fry the other side brown . Delici ous with coff ee .

25 : P R A C T I C A L R E C I P E S

C R E A M T O A S T

on Toast the bread evenly both sides , heat a o f cup cream with a little salt, a small piece of butter, turn over the toast in a hot dish and serve .

DR I P P I N G T O A S T

Take the dripping saved from roast beef and spread on nicely toasted bread and put in the oven to brown. It is delicious .

26 E gg Re c i pe s

E G G S I NI T H E N E S T Wh i ip the wh te of the eggs to a stiff froth, spread in a buttered pie pan ; make as many holes

h ou in the w ite as y have yolks , and place each on e in its nest ; put a piece of butter on the top of each yolk. Salt and pepper to taste and bake to

n . e rv m a dainty brow S e i me diate ly .

‘B O I L E D E G G S

Pour boiling water on eggs and put on back of stove, where they will keep hot but not boil, for

ﬁve minutes .

S P A N I S H O M E L E T T E Fry 2 onions nice and brown (chopped fine) in

of 2 tablespoons butter ; add 2 green peppers ,

1 of r plenty of salt ; add quart fresh ipe tomatoes , and stew until smooth ; then add 6 eggs , partially

fe w beaten. Cook for a minutes and serve while l it is light and ﬂuff y. De icious for luncheon with hot soda biscuit. 27 7 P R A C T I C A L R E C I P E S

A N C H O V Y E G G S

Boil eggs hard, cut in half and remove yolks . Put them in mortar and pound to a paste ; add Cross Blackwell’ s anchovy sauce until it is shrimp pink in color, a little cream and cayenne f pepper. Fill each half of whites o eggs with this mixture and put together. Take two wooden tooth picks and put diagonally thr ough t o hold them

wi . together, and serve th salad If preferred hot, dip in beaten egg and ﬁne bread crumbs ; fry in deep lard or oil and serve for luncheon.

E G G S M A R I N I E R E

r Small shi red egg dishes . Put raw egg in cen

fe ter of each dish . Around it put a w small raw oysters , then shrimps or oyster crabs until you have made a circle of them, over it pour cool m l crea sauce, sprink e with fresh rich grated cheese, salt and cayenne pepper. Put in moder ate oven and cook until egg is cooked. but not hard.

B O I L E D E G G S Turn boiling hot water over eggs that are placed in a heated covered dish and send to table at once. They will be ready to eat in seven min utes . 28

P R A C T I C A L R E C I P E S

C U R R I E ‘ D E G G S i Warm a cupful of good gravy , st rring into this curry powder to taste, wet up in cold water. Into this sauce when hot put sliced hard boiled eggs . This can be cooked in a chaﬁng dish .

E G G S a l a L Y O N N A I S E

Melt 1 tablespoon of butter an d whe n hot brown i n i t a couple of small onions chopped very l Add to this a little sa t, and six hardboiled eggs cut in very

30 C h e e s e Re c i pe s

W E L S H R A B B I T 1 pound grated, rich cheese ; brown 2 table spoons butter in chaﬁng dish . Put in the cheese with a saltspoon of salt , a dash of red pepper and stir constantly until it becomes a smooth cream .

Then add about a claret glass of ale , and when

e 2 thoroughly mingl d, add eggs , partially beaten . Have ready slices Of nicely buttered toast, crust removed, drop a piece at a time into the rabbit and serve on hot plates .

W E L S H R A B B I- T

Welsh rabbit made with tomatoes added to its other ingredients has at least the advantage of being a change , and, incidentally, here is a recipe that is almost infallible

Cut 1 pound of cheese, which most grocers have on hand for the purpose, into dice , put into ti the chaﬁng dish, and stir un l thoroughly 31 ’ P R A C T I C A L R E C I P E S

2 melted. Have ready eggs well beaten, and, in hi another cup , 5 glass of milk in w ch has been f l stirred a teaspoon o dry mustard, a ittle paprika, and a saltspoon of salt. Stir this mix hl ture slowly into the cheese, and, when thoroug y incorporated, add the beaten eggs . When ready to serve stir in a cupful of stewed tomatoes or a cupful of fried onions .

C H E E S E S O U F F L E

e i ious e nin su e r (Mrs . W. : D l c for e v g pp )

1 1 e 1 tablespoon butter, tabl spoon of ﬂour, d cup of milk, 2 cup of grate cheese, salt, pepper and paprika to taste . 4 eggs beaten separately.

Melt butter and mix with ﬂour and yolks . Heat milk and add cheese as soon as it is hot and cook,

Stirring constantly, until like custard, then add stiff whites . Cover and cook 1 0 or 1 5 minutes .

C H E E S E S T R A W S

one e To cup grated cheese add salt and pepp r, 2 tablespoons melted butter, 3 tablespoons cold water. Add enough ﬂour to make a soft dough ; roll as thin as pie crus t ; cut in strips one- fourth inch wide, and bake. 32 C H E E S E R E C I P E S

C H E E S E S O U F F L E

2 . No . (Mrs . J. R. ) 2 tablespoons butter,

1 s table poon ﬂour,

“ o f 5 cup milk, 3 eggs ,

5 teaspoon salt, cayenne to taste. 20 Cook minutes .

C H E E S E F O N D U

(Mrs . H ) f 1 teaspoon o butter melted in a chaﬁng dish, 1 cup of milk, 1 cup of ﬁne bread crumbs ,

1 cup of grated cheese . Season with cayenne and a little dry mustard

and salt . tw At the last moment stir in o well beaten eggs .

A N E W W A Y T O S E R V E C H E E S E

out Make s ome puff paste, roll it and cut into squares o f about three inches . Beat up the yolks

t o f o f 2 eggs , add a little made mus ard, a dash

2 e of cayenne pepper, and tabl spoons grate d 33 P R A C T I C A L R E C I P E S

Parmesan cheese, to form a thick paste . Place a spoonful of this mixture in the center of each square, pull the four points together into the center, pinching them together to make them

1 0 . stand up . Bake for minutes Arrange on a i napkin and serve very hot . A very nice d sh for a late supper.

W E L S H R A B B I T

rs H (M . )

ne Take of good sharp American cheese o pound, chop (not grate) it until it is reduced to pieces the size of a pea . On it sprinkle separately a

of pinch cayenne pepper, a generous , although not heaping teaspoon each of salt and dry Eng

a lish mustard . Mix well together after h ving

turned all into a chaﬁng dish . Then pour over f the cheese a tumbler full o ale . The ﬁre must be clear but not too brisk . Stir constantly but gently until the cheese is all melted into a semi

- i liquid or cream like consistency . M x in one 1 well beaten egg, stir again for 5 minutes , then pour over the toast . Beer or ale should be served with Welsh Rabbit . 34 C H E E S E R E C I P E S

C H E E S E S C R A M B L E

J . . (Mrs . N )

1 cup of grated American cheese.

1 tablespoon butter.

M con elt butter, then stir in cheese, stirring s t n tl a y until smooth .

e Have in a cup a little Worcestershire sauc , paprika , white and cayenne pepper, salt, tabasco

“ and add to cheese . Then 5 cup of sweet cream , after add 6 eggs well beaten . Serve on hot but te re d toast on very hot plates .

C H E E S E B A L L S

s H . B . . (Mr . C )

The whipped white of on e egg. 4 tablespoons of orce s grated mild Eastern cheese. 3 drops of W

te rshire . sauce Season with salt , pepper and cayenne, and make into balls , rolling in ﬁne bread crumbs and drop into hot boiling lard until light

s brown. U e wire basket for frying them. Serve balls with cold salad.

P R A C T I C A L R E C I P E S

2 whole red peppers , tablespoons of oregano

(sweet marj oram) , 1 teaspoon of mixed mustard, 2 or i 3 teeth of garlic . M x these ingredients thor m oughly and let the come to a boil, then drop

r oysters in ca efully with a cup of their liquor. If

too sharp add more oyster liquor. Cook whole

almost to a boil. Take of ﬁre and add 1 sliced m le on or lime, and 1 or 2 green Chile peppers .

Serve cold. hi T s is also a delicious dressing for ﬁsh .

S O F T C L A M S a L’ A N C I E N N E

Take very fresh soft clams drained on a linen

cloth, season with very little salt and pepper and rolled in ﬂour ; now cut 2 ounces of bacon in long i slender strips (like Jul enne) . Fry the bacon in

a pan until crisped, then take it out and put it on a dish ; fry the clams in this bacon grease ; dish on

a hot platter, lay the pieces of bacon on the clams , pour over the whole the contents of saucepan and serve very hot.

C L A M S a l a N A N T A I S E Heat the saucepan with a small piece of fresh butte r. When hot add a chopped onion and

ne fry lightly ; then add some ﬂour, fry o min ute more ; then add some good bouillon, pepper, 38 O Y S T E R A N D C L A M D I S H E S

l to sa t and the chopped clams , allow boil once , add some chopped parsley . If of the right thickness

ﬁll in the shells , besprinkle with bread crumbs and a few pieces of butter, and bake in a hot oven.

O Y S T E R S B E L L E V U E 2 Take pats of fresh butter, put in chaﬁng dish and let bubble, add some ﬁnely chopped celery, cook until soft . Add a little dry English mus

r . of tard, salt and pap ika Pour in half pint

oil cream , let come to a b , then add a dozen good oysters , bring to a boil again, add glass of sherry and serve hot.

C L A M F R I T T E R S 5 0 2 small clams chopped ﬁne , eggs slightly 2 beaten , t spoons sifted ﬂour to make clams hold to Fry on hot griddle like pancakes .

C R A B M E A T

(Mr. C.

' 1 quart selected crab meat . pound oyster truf crabs . 1 pound fresh mushrooms . pound

. fle s . 1 s weet red pepper chopped fine Cook in chafing dish with cream , with seasoning to taste . 39

F I S H C H O W D E R

(De licious) — 4 pounds of large ﬁsh sturgeon the best c odﬁsh or halibut can be used . Throw into salt

w . 2 . ater doz medium sized potatoes sliced, 1

. i doz med um sized onions Sliced . Both put in f cold water until ready to cook . 1 % pounds o fat salt pork sliced. When ready to cook fry a few slices in bottom of kettle in which it is to be cooked and proceed as follows : A layer of ﬁsh which has been cut in 4 inch squares with salt — — and pepper then a layer of potatoes then a layer of onions with more salt and pepper. Re peat from beginning, putting a few small pieces o f pork with each layer. Then pour boiling water

fﬁ to over, su cient cover all that is in the kettle , and

for - of or let it boil three quarters an hour, until the potatoes are soft . Have three hard tack crackers broken into a quart o f hot milk in which a piece of butter the size of an egg has been mixed with 4 1! P R A C T I C A L R E C I P E S

a tablespoon of sifted ﬂour, and turn over the

chowder about ten minutes before it is served. Half of this quantity can be made for a small l fami y. Hot water can be added to make it the proper consistency .

S T E W E D C R A B

For one of crab , take large tablespoon butter, melt in saucepan and add 1 tablespoon of ﬂour ; then add boiling water to make a rather thick

gravy. Add some chopped parsley and chopped green pepper, and pepper and salt to taste. Add the picked crab and cook for a few minutes and

serve .

S E A B A S S M E U N I ER E

When ﬁsh is cleaned and the bones taken out,

Wash it and salt lightly, and turn it in ﬂour.

n w Then place a frying pan o the hot range, ith a o f is good tablespoon butter, when the butter hot (but not brown) place the ﬁsh in and fry lightly on both sides until done . Then place the ﬁsh on a warm dish and pour its butter with some chopped parsley over it and besprinkle with a few drops of lemon juice and send to the table. 42 F I S H

H O W. T O C O O K T U R B O T. Purchase the smallest (because they are best) turbot. After the usual cleaning, put them into a frying pan and bOil in water for 1 5 min utes ; then take them from the pan and skin them on both sides , carefully removing all bones and keeping the four sections intact (not crum fish bling it up) . Then wrap up each 1 of the in nice white paper with a good lump of butter tum folded in, place in the oven five minutes , ing the papers once . Season to taste and then eat the best salt water fish that floats in the ocean and one of the most neglected as well as choice.

B A K E D F I S H l Sp it through the belly , lay in salt and water for an hour. Dry thoroughly, sprinkle with salt l and pepper, and cover about ha f an inch thick with dressing of chopped onion, green pepper, wi and a lump of butter. Sprinkle thickly th bread crumbs , bake and serve. T O F R Y S M A L L F I S H

a t . Lay in s l and water for an hour Take out, h n in dry with clean clot , dip in milk, a d drop hot 43 P R A C T I C A L R E C I P E S

at e a re d lard, a few a time, until they becom brown . B A K E D ﬁO R B R O I L E D M A C K E R E L

Soak a No. 1 mackerel in milk over night (after washing it in cold water several times

o or and leaving it to soak f r an hour so) , put it on a little grating in a dripping pan with a cup f o water in the oven without washing of the milk, with bits of butter and plenty of pepper and cook w bro n , put some melted butter over it , or prepare wi in the same way and broil it . Serve th creamed potatoes . Take cold boiled potatoes or raw ones , t and cut in lit le dice , salt and stew in cream, or as a substitute a little milk with a little but ter and a teaspoon of cornstarch , cook until the potatoes are soft (if raw) or the gravy is like thick cream .

C R A B O R L O B S T E R C R E O L E

e w 2 s Rub a st w pan ith garlic , put in ounce of butter and 3 green onions and 2 green pep pers (no seeds) chopped ﬁne ; add salt, pepper and a little cayenne and stew slowly 1 0 minutes ;

1 e then add large tomato , cut small or the sam quantity of canned. Stew this until tomato is 44’

P R A C T I C A L R E C I P E S

f per to taste and 2 cups o shelled shrimps . Let the butter come to a boil, when it bubbles stir in

e the cornstarch, then the cream and s asoning,

- l . then the wel beaten yolk, and lastly the shrimps

Served on toast. Small clams slightly chopped may be s ubstituted if shrimps are not available. F I S H T I M B A L E S Take one cup of white ﬁsh (halibut) ; yolks 4 1 of eggs , stir in well ; 1 cup butter ; } cup of panada ; 1 cup of sweet cream ; salt and pepper.

Put all in the ice box and let remain until stiff .

B of utter the timbale moulds , place in pan hot water, bake 20 minutes ; serve immediately with cream or anchovy sauce . S O L E a l a M A R G U E R Y

Mrs . J ( . R. ) ﬁsh— Skin rub with white pepper, salt and a — 3 little butter put in roasting pan, add 5 cup of white wine and cook 1 0 minutes .

M e eanwhile make a thick butter sauc , add a

of little the liquor of the oysters , also a little

s of the water the fi h has drawn . Now cover fish with grated bread crumbs and pieces o f butter. Warm oyste rs before pouring over the fish and add equal quantities of shrimps . Pour sauce over all and bake until done. 46 F I S H

A D E L I C I O U S W A Y T O C O O K S A L T M A C K E R E L

24 24 Soak your mackerel hours , then hang up hours longer. This gives it a chance to get quite dr y and ﬁrm . Have in a frying pan some but

n on e ter very hot , fry the mackerel in this ﬁrst o

on side and then the other, the bone side ﬁrst, in turning do so carefully to keep from spoiling

is the looks . While it frying, carefully loosen the big center bone and any others you wish ,

ut fish e and take o , serving the on a platt r with a sauce of pepper and rich cream heated together and pour this over the fish and serve immediately . Soak your fish as above 24 hours and hang 24

of hours , then pour nearly a cup the richest cream over it and put the ﬁsh on a ﬂat baking pan in the oven and let bake about half an hour. Take

on up carefully and place platter, pouring the cream sauce over and serve .

S O L E a l a B O H E M I A‘

Cut a s ole of flounder into four pieces (file t) . f Roll each one up, stu fing it with a mixture of green onions , bread, salt, parsley, chervil and pep l h per. Ro l around each piece a t in slice of pork

471 P R A C T I C A L R E C I P E S

and fasten with a string (or wooden toothpick) . Put a small piece of butter on each and stand it on end, cover each with a thin slice of lemon and bake until brown .

’ M R S . Y O U N G E R S F I S H P I E

2 pounds of solid Halibut boiled in very salt

' in water. Pick good sized ﬂakes , and lay in k bottom of buttered ba ing dish , placing butter,

of salt and pepper over it. Layer shrimps , layer o f r Califo nia oysters , seasoning each layer with

an butter, salt and pe pper. 1 cup of cream d 1 2 tablespoon of ﬂour mixed together. Put beaten eggs in the cream . Cover with crust, slash the crust in places and bake .

O Y S T E R C O C K T A I L S

1 00 California oysters, 2 i l mes , the juice only,

1 e large spoonful pepp r vinegar, 1 teaspoon Worcestershire sauce,

3 of tablespoons tomato catsup ,

o f Salt to taste and a dash tabasco, 3 t ablespoons of the oyster j uice . 48 F I S H

O Y S T E R S R O A S T E D O N] T H E

H A L F, S H E L L Have your oysterman send you as many large

o on . ysters as you require , opened the half Shell

Put them carefully in a baking pan, and lay a

n h small lump Of butter o each oyster, a pinc of salt and a dash o f red pepper. Place them in

e T a hot oven, wait until the edg s curl . hen s e rve hot on the shell with half a lemon.

D E V I L L E D C R A B

Boil crab and remove ﬂesh from shell, chop

of ﬁne . Brown a lump of butter the size a large of egg, add a teaspoon of ﬂour and a pinch celery

s of . one alt, and a dash red pepper Let small onion chopped ﬁne and a bit of parsley simmer in the brown butter a few moments , then add

o f dr the crab with a small glass y sherry, and a b cup Of cream . Fill the cra shell with this mix ture and cover with cracker crumbs and a lump of butter. Brown in a quick oven. (Delicious . )

S H R I M P O R L O B S T E R C U R R Y

1 pound shrimps or lobster; can tomatoes , a 2 little chutney powder, tablespoons butter, 2 tablespoons chopped onions , 1 teaspoon chopped 49 P R A C T I C A L R E C I P E S

1 2 green pepper, cup cream , teaspoons curry 1 powder, tablespoon flour ; brown butter, add onions , let cook until quite soft, add flour, let cook but not brown ; then the chutney and curry powder ; then tomatoes and green pepper ; the n cream ; let thicken in boiling ; then fish ; allow fish to become hot only when you serve .

R U S S I A N S A L A D

rs (M . H . B . C . )

O f ﬁsh Cold boiled sirloin , packed with oil and 24 lemon juice for hours before needed . Place

ﬁsh of on bed cold lettuce leaves , cover with Capri mayonnaise and garnish dish with cold boiled eggs , lemon and anchovies .

Capri M ayonn aise 3 Yolks eggs , salt, pepper, English mustard .

Work until very smooth , then add 9; cup of boil ing soup stock, add very gradually 3 tablespoons olive oil .

5 0 Di s h e s f o r Lu n c h e o n

S C A L L O P E D V E A L

2 Off Take slices of young veal the leg, and partly cook on both sides in hot salt pork fat

has (cut in dice) . Remove the veal which been salted and peppered to a meat board, and cut in inch squares and return to the pork fat and brown .

When cooked , sprinkle with ﬂour and stir until it is w h bro ned, and add ot water enough to moisten it and make gravy.

C O R N E D B E E F H A S H

Take 2 cups of cold corn beef, chop ﬁne, and

of three (3 ) cups cold boiled potatoes , also chopped, put in saucepan , with a lump of butter, pepper and milk enough to moisten it , cover it and

e . let it stew slowly, until thoroughly heat d Do not stir. L A M B H A S H Take equal quantities of cold boiled lamb and l and cold boiled potatoes , and cut in smal dice, or 5 1 P RA C T I C A L R E C I P E S

roasted lamb , put in saucepan and add some of

w as the liquor the lamb boiled in , and some drawn

was h butter, that served wit the lamb , with salt

for 1 5 and pepper, and stew slowly minutes , or if gravy is left over from the roast, add enough to make a moist hash .

P I G S ’ F E E T F R I E D

’ k G e t 6 pigs feet boiled tender in the mar et. m Reboil if not tende r when received . Split the and put in a stone crock or earthen bowl| (not tin or metal) and turn over them the

: 1 too following pint Of good cider vinegar, not acid, into which you have put a tablespoon of cin

of namon , teaspoon ground cloves and allspice, 2 tablespoons each of black and white mustard

d o f i see , boil to extract the ﬂavor the spices , and l when boi ing hot, turn over the feet and cover. e The n xt day they will be ready to fry in butter .

2 o f Take tablespoons ﬂour, rub smooth with cold water, and then thin it to consistency of thin cream, dip each half foot in this mixture and fry a crisp brown . When they are just put into the pan cover with tin cover to keep the butter from spattering.

‘5 2

P R A C T I C A L R E C I P E S

the morning put it on the stove to simmer a half

hour in cold water. In the meantime have boiling

o sh some peeled potatoes . Pick the c dﬁ ﬁne and

mash the potatoes while hot . Have equal quanti ties of ﬁsh and potatoes and put in a piece o f but

ter the size of an egg. Add pepper and make into

hot - hot ﬂat balls small, and fry in pork fat , which is made by cutting slices of pork in small

s as a cubes and frying crisp . A soon the b lls

the become fried brown remove and serve . Save

pork crisps and serve with the c odﬁsh balls .

C R E A M E D C O D F I S H

codﬁsh Take a pound Of thick salt , clean it w thoroughly and soak it over night in cold ater,

o f then place it in a pan buttermilk or sour milk,

and let it remain for a couple o f days . Take it dripping from the milk and put it on a

on wire gridiron over a clear ﬁre, and broil well

n both sides , o matter if the little bubbles o f milk

are scorched . Before putting on a deep hot platter

O scrape ff the burned bubbles , pour over it a sauce

of f made a cup of cream , butter the size o an egg, t and plenty of pepper. Let it come o a boil and

pour over the broiled ﬁsh, after picking the ﬂakes

of the ﬁsh loose . To be eaten with baked potatoes

fresh from the oven. 5 4 D I S H E S F O R LU N C H E O N

V E A L L O A F 3 1 pounds of chopped raw veal , 4 eggs , cup

o f 1 milk, a lump butter, pepper, salt ; cup rolled crackers ; mix well together by hand and put in

to 1 pan , sprinkle crackers over the p and bake 7k hours . F A T B R O I L E D S A L T P O R K Cut the pork in thin Slices and dip constantly in ho t water while it is cooking . Sprinkle well with pepper. An excellent relish served with toast .

F R I Z Z L E D B E E F Take 1 pound of smoked beef and have it chipped very ﬁne and small from the ham, from

as which the outside must be carefully removed, the mould would spoil it . Have two tablespoons o f butter nicely browned in an iron spider, then by

C degrees spri nkle in the beef, stirring it onstantly until it is crisp and brown ; then add by degrees 2 tablespoons o f ﬂour and stir until it is browned — a nice red brown not scorched ; then add boiling water enough to make a thick brown gravy . Add

or . pepper. Good with batter buckwheat cakes

P R E S S E D C H I C K E N Boil 1 large chicken tender until meat falls off

he n s e t bo e , in boiling water, enough to cov r it, 5 5: P R A C T I C A L R E C I P E S

of with plenty o f salt and pepper, and 2 teaspoons chopped parsley . Chop the chicken ﬁne and press in a mould ﬁrmly with the hands , the n turn the hot liquor over it, cover with a plate or lid and set

or it away to cool . Good with salad for luncheon cut in thin slices.

D R E S S E D R I P E O L I V E S

Place a pint o f ripe olives in a bowl with 1 clove

o f oil 1 of garlic, 3 tablespoons olive and teaspoon

use (heaping) o f chopped parsley . Cover and r e next day . P ick your olives with a fork befor placing in the mixture .

W E S T I N D I A K E DG E R I E E )

6 eggs beaten lightly ; 3 tablespoons essence 3 1 anchovy , teaspoons Of Worcestershire sauce ; saltspoon red pepper ; 1 saltspoon black pepper ; 1 4 tablespoon chopped onions , ﬁne ; tablespoons

4 o f o f cream , tablespoons milk ; piece butter size an e gg. One piece of hot toast for each person .

Melt the butte r in porcelain saucepan . After lightly beating the eggs , add milk, cream and seasoning. Then stir lightly into melted butter, lightly browned ; stir until thick and smooth , pour over the toast and serve ho t . Good for luncheon. DI S H E S F OR L U N C H E O N

S C R A P P L E

’ n f Take a you g pig s head, and put in a pot o boiling water, water enough to well cover it, add a tablespoon of salt . Cook until it is tender and

r o the bones d op out . Then take it ff , remove

and . bones , let cool chop ﬁne Sift into the water the head was boiled in sufﬁcient corn meal to make a mush ; season the chopped meat with pepper and

. all powdered sage to taste Put back in the mush , stir until well mixed, and boil 1 hour or more until it looks like j elly, and spread in long tin pans l when done, and al ow to set . Cut in slices and fry

s . like regular mush . It must be highly sea oned

Serve with pepper sauce. H O M E M A D E S A U S A G E S ’ z o f Cut good si ed pieces from loin pork, retain

sum ing all the fat. Put in grinder, season with

re mer savory, sage ; mo savory than sage, salt and pepper. Form in small pats and fry in an iron

ou frying pan . If you prefer y can put sausages

o f on small wire platter, and put that in center baking pan . Cut some apples in half and core them and lay in under pan, put in a little water. Bake in an even oven and the dripping from sau sages will season the apples deliciously. 5 T P R A C T I C A L R E C I P E S

B R O I L E D L I V E R ’ Take young calf s liver and cut in slices . When broiling have a saucepan in which is a cup of boiling water, butter the size of an egg, salt and pepper. Dip the slices into this sauce all the time it is broiling, and when done pour sauce over the liver and serve .

F R I E D L I V E R

o f Take slices fat salt pork, fry in iron frying

u pan until they are crisp . Take o t pork and put ’ of n into the fat, slices you g calf s liver, over which has been sprinkled lightly some flour . Cook slowly, remove liver and pour into the pan boiling water, let bubble until a good thickn ess for gravy, pour over liver and serve . A N C H O V Y T O A S T

h a ish (For C ﬁng D . ) Brown 2 tablespoons butter in chaﬁng dish ; ’ add 2 tablespoons Cross Blackwell s essence Of anchovy sauce, a dash of cayenne, 6 tablespoons

o f . sherry Stir until thoroughly mixed, then

of t 2 turn ﬂame and s ir in eggs partially beaten , very slowly. Have ready slices of hot buttered toast ; put tablespoon of mixture on each slice and serve at once . 5 8 S a u c e s

H O R S E R A D I S H S A U C E

Mrs . . ( . H B

1 teacup o f grated horse radish ; 4 tablespoons of cream ; 4 of vinegar ; 1 teaspoon salt ; I t tea ix spoons O f sugar . M all together and serve in

t o gravy boat with ladle . If o stiff add cream . T O M A T O S A U C E 1 quart of vinegar (cider) 2 pounds o f brown

4 o f sugar ; quarts ripe tomatoes , peel and cut up , hl season hig y with cinnamon , cloves and allspices , salt and pepper. Some black and white mustard

d 5 . see s , boil slowly 4 or hours Good with cold meats . C H I L E T O M A T O S A U C E

1 2 tomatoes ,

6 long green peppers ,

2 large onions ,

2 cups of vinegar, 2 w tablespoons Of bro n sugar,

1 tablespoon of salt.

Boil 1 hour. 5 9 P R A C T I C A L R E C I P E S

B R O W N B U T T E R S A U C E

Brown 2 tablespoons of butter in saucepan ; add 2 tablespoons of taragon vinegar ; }4 teaspoon o f 1 Worcestershire sauce, and teaspoon chopped parsley, DR 'AW NI B U T T E R

one To tablespoon butter add 2 of sifted ﬂour, and stock of lamb or chicken to make enough sauce, as thick as cream . Cook in double boiler.

For or boiled mutton boiled lamb , add capers ; for boiled chicken add chopped parsley ; f or ﬁsh, add anchovy sauce and a hard boiled egg,

s chopped ﬁne. The ecret of good drawn butter is to cook it slowly for an hour or more.

C R E A M S A U C E

of on e A good sized piece butter, heaping table spoon sifted ﬂour. Melt butter and by degrees stir ﬂour into it . In another saucepan put one

to pint of cream , let it come a boil and by de grees add to butter and let it boil until it become: i quite th ck.

H O L L A N D A I S E S A U C E

Put ounces of fresh butter in a bowl, 3 60

P R A C T I C A L R E C I P E S

. ou back of range to keep hot If y wish , just as you are putting the sauce into the gravy f ture e n, you may add a tiny bit o chopped pars ley. You can make half the quantity, if your f amily is small .

C U M B E R L A N D S A U C E F O R’ V E N I S O N — O R A N Y G A M E

Mrs . R. ( J. )

in n r Cut some orange peel ti y ﬁne st ips, and cook in water—enough to make sauce—until f tender. Melt a gass o currant j elly and add to

e — o n of above mixtur als a pi ch ginger, of pap rika, of mustard, a little madeira , some orange juice, and a drop or so o f vinegar. Mix all slowly, and serve cold.

S P A N I S H D R E S S I N G F O R" T O M A T O E S

3 small f Take small onions, bunch o parsley , 3 e ﬁne . 3; clove of garlic, mince v ry Slice the to matoes upon a ﬂat glass dish and cover them with the minced onion and parsley ; salt and pepper h and pour over them a t in mayonnaise dressin g. 2 6 . S A U C E S

T A R T A R’ E S A U C E

rs (M . H . )

To 1 gill Of mayonnaise sauce and mix in on e

of on e o f tablespoon capers , small Shalot or 1 a small onion, ounce cucumber pickles , table

of spoon parsley, all chopped ﬁne . This sauce will keep a long time .

F O R S P A N I S H S A U C E F I S H, M E A T O R O M E L E T T E S

Chop ﬁne one large onion , fry to a light brown .

. 3 , 6 in butter Add green, peppers tomatoes cut

s . ﬁne, salt and pepper to ta te Boil in open sauce 0 pan 2 minutes .

T O M A T O R E L I S H f One quart o ripe tomatoes , 1 cup of vinegar, 2 4 peppers , quarts vinegar, onions , salt and boil 2 hours .

M I N T J E L L Y;

Wash and dry 2 bunches of mint and steep in ’ one pint of boiling water. Soak box of Knox s 3 6 . P R A C T I C A L R E C I P E S

“ f l . .gelatine in l pint o co d water In ten min

“ sugar and 2 table spoons of vinegar. Pour over this the boiling mint a nd stir until thoroughly dis pour mould i ce chest to harden.

64 E n t ree s

B O I L E D C H I C K E N W I T H C L A M S A U C E (De licious); Put the chicken in cold water with cooking vegs or ff tables (one two onions stu ed with cloves , o ne carrot , a good sized bouquet celery, parsley, and

e a small pi ce of mace) , bring to a boil and cook until tender. S A U C E

z o f ne A good si ed piece butter, o heaping tablespoon of ﬂour. Melt butte r and by degrees stir the ﬂour in it. In another saucepan heat a

o f r s pint cream, o more, al o add by degrees the butter and flour. Prepare beforehand some steamed clams , remove liquor from them, mince very fine with sufficient onions , fresh taragon and h chervil (if you cannot get these c op parsley) . Ten minutes before servin g add your clams to the cream and pour all over the chicken and serve . (The cloves should just be pressed into the cooking 65 P R A C T I C A L R E C I P E S

onions in a rim around each one ) . If your sauce should not thicken enough , prepare some ﬂour and cold water in a teacup to the consistency O f cream and add sufﬁcient to make the sauce as thick as very thick cream.

M U S H R O O M S U N D E R G L A S S C O V E R

Take Off the stumps Of the mushrooms as also the skin , season with a little salt and pepper, then mix some fresh butter with some chopped chives , pepper and salt and ﬁll the mushrooms with this mixture ; then lay them on a shirred egg dish

on top downwards a piece of toast, add sweet

on cream and cover with a glass cover, place the h ot l range but not too near the ﬁre, al ow to sim

s mer Slowly for about 20 minutes . Add if n e ce sary some more cream and send to table .

B R O I L E D Q U A I L A N D O T H E R B I R D S

Wash the birds very carefully, put them in salt

an and water for 5 hour. Take out and dry thoroughly . While they are broiling have a tea of cup hot water, a good sized piece of butter, 66 E N T R EE S salt and pepper in a saucepan and dip the birds m or . in this ixture four ﬁve times , while broiling A S soon as done place on a hot platter and turn the contents of the saucepan which is the essence

of i . them, over the b rds

G I B L E T C U R R Y 2 Take sets of chicken giblets , leave in salt and ut water an hour. Take o and boil in a cup and

- one half of boiling water. Cook slowly until ten

e r d . Chop fine 2 good sized onions and brown in wi 2 tablespoons of butter th salt and pepper, a heaping tablespoon Of sifted flour and 2 dessert ’ spoons of Cross Blackwell s curry powder (if required hotter, add more curry powder) . Chop giblets and add with the water they were boiled in l for with the mixture and cook al five minutes , and serve with dish of hot boiled rice . If too stiff add a little stock or water.

S T E W E D V E A L K I D N E Y Place 2 veal kidneys in strong salt and water for a half hour. Take them out and turn boiling m water over them , allowing the to stand ﬁve min u r W off o tes , then tu n the . ater , cut int dice and

B7; P R A C T I C A L R E C I P E S

fﬁ e put fresh cold water over them, su cient to mak 2 a nice gravy. Put into a frying pan table

spoons Of butter and add 2 medium sized onions , chopped ﬁne to a red brown ; add a heaping table

spoon of sifted ﬂour. Put all back into the water the kidneys were cooked in and stew slowly for 5 r 1 minutes , and tu n mixture over Slices of bread

fried in butter placed on a platter, with slices th l o f lemon put around e edge . Always get vea

kidneys.

‘ ‘ C R E A M E D S W E E T B RE A D S

1 pound of Sweetbreads, thrown at once into s n trong salt and water, for half an hour. The thoroughly cleanse , pipes and thin skin removed. l m fo Then pour boi ing water over the r ﬁve minutes , take out and dry. When ready to cook put them in a casserole, with just water enough to cover them, add half a dozen tiny onions with salt and 5 pepper, and cook about 1 minutes . Add a cup of cream and piece of butter the s ize of half an egg, rubbed with an even tablespoon of ﬂour, cook mi u v a few n tes and ser e with rice. 68

P R A C T I C AL R E C I P E S

S W E E T B R E A D A N D K I D N E Y S T E W

Put veal kidney in saucepan, cover with cold water and let come to a boil . Take from ﬁre and

t o f cut into small pieces , keeping every par icle

fat . Cut up a large onion very ﬁne , brown two tablespoons Of butter, put in kidney and onions ;

1 tablespoon of Worcestershire Sauce. Cover with half soup stock and half water. Let boil very

an gently until done , pepper, salt to taste . In other saucepan boil the sweetbreads until done .

Let them cool in water they were boiled in . Take out i , remove all sk n and cut in small pieces and add to kidney. Let boil a few minutes , add 2

on tablespoons Sherry wine . Serve deep platter with thin slices Of lemon laid on top and triangles of bread cut thin and fried a deep brown in butter.

S T E W E D T E R R A P I N

one - 2 terrapin, half pint of thick cream, 6 eggs ,

1 or M pound butter, gill of Sherry adeira wine ,

teaspoon salt and cayenne to taste . Put the i terrapin al ve in water (boiling) , and boil 1 0 to 320 E N T R EE S

1 5 or minutes , until you can pull Off the outer skin and toenails . Put them back in fresh boiling wa ter, add a heaping teaspoon of salt and boil slowly until the shell parts easily, and the ﬂesh on the

is . t legs quite tender When done take ou , remove the under shell and let stand until cool enough to

out handle, then take them Of upper shell, carefully remove the sand bags , bladders , the thick heavy

of part the intestines , and the gall sacks which are

one of found imbedded in lobe the liver, and throw

them away . In removing the gall sack be careful

to a s not break it , it would spoil the whole terra pin . Break the terrapin in convenient Sized pieces , cut the small intestines into tiny pieces and add to

n ow the meat , add the liver broken up , also all

o eggs found in the terrapin . N w put it into a saucepan with the j uice it has given out while being cut . Roll the butter and ﬂour together and add to the terrapin and stand on a moderate ﬁre

. 1 until heated Boil the 6 eggs for 5 minutes , take

out to yolks , mash a smooth paste with 2 table

o f . spoons wine , then add the cream and seasoning m Let it boil up once , take fro ﬁre , add wine and serve . It must never be boiled after adding wine .

Add more or less wine to taste.

171] P R A C T I C A L R E C I P E S

S Q U A B S S T U F F E D W I T H C E L E R Y

F. . (Mr. C )

Prepare squabs by washing thoroughly and lay in salt and water for half an hour. Dry and stuff with the following mixture : The tender part o f

e celery chopped ﬁn , large lump of butter, salt and

pepper. Fill birds very full, and place in very

small baking pan so they will touch each other. Put thin slice O f fat salt pork on each breast and

roast.

S Q U A B S L O S M E D A N O S

r. . (M H M . )

Take 6 fat squabs , wash thoroughly and lay in s alted water for half an hour. Dry thoroughly and ﬁll with the following mixture : 3 large ripe

n tomatoes , 6 boiled potatoes , some chopped gree 3 t pepper, and tablespoons chopped onions , sal and pepper. Cut them all up in chopping tray, ﬁll birds and place them in small pan so they will touch each other. If there is any stufﬁng left over put it around the birds . Cover each breast with thin broad slice of salt pork and roast. 72 E N T R EE S

B R O I L E D K I D N E Y S

Alw v k ays order eal idneys . Pour over them boiling water and allow to stand for about 1 5 minutes . If kidney is good size , cut into 3 slices

w r . length ise, rese ving all fat. If small cut in half Broil and serve with salad or place on heart o f s v é artichoke and er e as entr e.

T I R I S H S E VV.

e 3 ri Tak pounds of nice lamb chops , not t mmed l 8 o 4 too close y, or 9 g od sized potatoes sliced, large onions or 6 smaller ones sliced. Rub bottom of soup kettle with piece of salt pork on

r a fork to keep the stew from bu ning, and proceed f to pack it. Begin with layers o chops with

s al o f plenty of t and pepper, then layer onions , 1 ‘ and then potatoes , each well seasoned, add quart of any good soup stock and cover tightly and let stew for nearly an hour until the potatoes o begin to thicken it. Look at it ccasionally and

‘ add boiling water if more moisture is required.

0 A L F S H E A D ’ the Select a young calf s head, have it split in

s the ai . As market, aving br ns carefully soon as {73 P R A C T I C A L R E C I P E S

it arrives put it (after washing it thoroughly)

into strong salt and water for an hour. Place the brains also in salt and water by themselves in

a bowl . Cook the head in hot water with a plenty of salt until it is done enough to slip the bones

- one . out , which will take about an hour and half In the meantime make a good drawn butter of 2 f tablespoons of butter, 2 o ﬂour rubbed together, and thinned with the broth the head was boiled

in . Have brain s cooked in enough water (salted)

to cover them. When done chop them slightly 2 and add to the sauce hard boiled eggs , also v some chopped parsley. Any broth left o er put in soup kettle .

C A L V E S F E E T

Prepared and boiled like the head, cooked until

e very tender, served with same sauc without the

e c n brains , is an x ellent dish ; put slices of lemo around the platter.

R E A L I N D I A C U R R Y A N D B O M B A Y D U C K

1 n Fry tender a carrot, tur ip, celery, 1 parsnip,

1 o e . green oni n or l ek, and put through colander 1 Take dry onion, 3 v l clo es of gar ic, {74 E N T R EE S

1 piece of green or preserved ginger, 1 teaspoonful o f salt,

e o s and cut abov int pieces as small as pos ible, and fry brown in a tablespoon of butter ; the n on f add e dessertspoon o cu rry powder, and i a dessertspoon of curry paste ; 1 dessertspoon of f ﬂour. Then add gradually one pint o good soup

a t a stock and a large potato gr ed . B il until thick and add the vegetables . Boil half a cup of f cocoanut in one cup o milk, strain and add to the curry just before serving.

B O M B A Y D U C K

Toast in oven 5 minutes or until it curls , then se t be fore the ﬁre to get crisp enough to powder in the hand . Stew your chicken after cutting in ! oints and pour the above curry over the chicken and serve.

T U R K E Y T E R R A P I N One cup of cold roast turkey chopped moder

one of ately ﬁne . Make cup rich cream sauce with

r o f 2 one cup of hot c eam, 4 cup butter and table the spoons of ﬂour. Then put in turkey, salt and pepper to taste. Let it heat over hot water for

t e s the k 1 5 minutes . Jus befor erving add yol s

175 P R A C T I C A L R E C I P E S

e r of two eggs, w ll beaten and one glass of she ry

W e . . in

L O B S T E R a l a N E W B U R G

o e Heat a tablespo n of fr sh butter, stir into

on . e Of ﬂour. Stir these until the y bubble Into ul this sauce (which sho d be white) , stir the

lobster (which should have been boiled) , say about 2 cupfuls . Season it well and stir until it is

heated through. Add the ! uice of half a lemon s ju t before serving.

V E A L L O A F

' 4 un h po ds of veal, c opped very ﬁne . Remove n all the ski and fat from it, 2 slices of salt pork chopped ﬁne,

6 milk crackers rolled ﬁne, 2 e ggs well beaten,

5 cup of milk,

1 of teaspoon pepper, 2 teaspoons black pepper,

1 } teaspoon ground cloves , lButte r the size of an egg. Mix thoroughly and press into the shape of a

loaf and strew bread crumbs over it. Bake in a 4 slow oven for hours . Put a cup of water in the k n and s ba i g pan ba te well while cooking. {76

P R K C T I C A L R E C I P E S

T O N G U E a l a R O Y A L

u Boil a fresh tong e under done , then trim nicely and lard with strips of the fat of salt pork . In

a big saucepan have ready some butter, very hot . Lay the tongue in this with a small piece of

r of th onion , a piece of ca rot, a small piece e

rind of a lemon , and a pint of good soup stock.

Before adding the soup stock, brown the tongue

a little . Cover all up very tight s o as to exclude any air and cook about an hour on the back of

the range . Only take it out when ready to serve and add 2 tablespo ons of good sherry to the

gravy, strain and pour over the tongue. If you

desire, you may put in a bay leaf. This dish

is ﬁne as an entrée.

B E E B K’ L L S F.

2 u d m po n s of raw beef, chopped very ﬁne, fro is round best, b i pound of eef suet , ix M with a handful of ﬂour ; season to taste with salt, black pepper and cloves . Mould into round balls and fry until nicely browned. {78 E N T R é E s

C H I C K E N P O T P I E

L(N e w E ngland S tyle );

Cook the chicken with strips of salt pork until both are te nder ; rub butter and ﬂour together and stir in the water in which the chicken was boiled, use enough to make a rich gravy . Make

as o out a crust y u would for tea biscuit . Roll the crust about on e inch in thickness and spread

r . it over the pot , cutting it in va ious places Let boil for 25 minutes and serve as nicely as pos s ible . You will have a delicious dish.

H O T P DT

2 o pounds of p tatoes ,

1 pound of tomatoes ,

1 large onion , slices of any cold meat,

- 1 cup of stock or water.

Peel and cook the potatoes in thin slices , cut

the up the onions , skin and divide tomatoes , ﬁll deep dish with alternate layers o f meat and ve ge tables , ﬁnishing with a. layer of potatoes , add stock and bake in a moderate oven f or o ne hour.

Turn out and s erve.

39. P R 'A C T I C A L R E C I P E S

F R I E D C H I C K E N

Take small spring chickens . Large ones will

e di not prove satisfactory. S parate the j oints , p

r . M each piece in egg, then in co n meal eanwhile have your pan ready with hot lard. The proper way to fry chicken is to boil it in hot lard. Let the pieces of chicken remain in the lard until thoroughly cooked and nicely browned . To make the gravy, pour off the lard, put into the pan

ne of o large tablespoon butter, rub into it a des s e rts o n on p o of ﬂour, set this the ﬁre and stir it while melting and until the butter has a rich

n . golden brow Season with salt and pepper, pour

4 f in } a tumbler o boiling water. As soon as it boils up once or twice, pour it over the chicken. w hi Serve a dish of rice ith t s .

B E E F W I T H O K R A A N D T O M A T O E S

Take a piece of beef, or round, or top sirloin w 44 s . T s eighing pound rim into a neat hape. Put an ounce of beef suet and cut in bits in the bot of tom the saucepan, and when very hot, lay in the i on meat, brown ng it all sides . Then half e cov r with boiling water, cover saucepan and v l let simmer ery slowly, al owing of an hour 80

P R A C T I C A L R E C I P E S with some of the cider and baste frequently while 20 it is roasting . About minutes after it is done ,

fe w take the ham out, make a deep incisions in the fat and pour over the ham the whole of a glass of melted currant jelly .

Rub into the ham, brown sugar and ground cloves (equal parts) as much as it will take, then put the whole cloves here and there in the fat .

O R A G UU T F. E G G P L A N T A N D

T O M A T O E S

! Peel 4 medium sized egg plants , cut into dice

n and fry in batter until thoroughly soft. In a other pan put in some tomatoes also peeled and

1 . cut into dice. Cook in butter about 0 minutes t Now add tomatoes o egg plant . If the tomatoes " out fl give too much j uice , pour some o , as it will make the mixture too thin . Season with salt and pepper and cook 1 5 minutes . 82 E N T R E E S

I T A L I A N S P A G H E T T I

Mrs . . . ( . H B C ) Break spaghetti into small pieces and put into boiling water and let boil until tender. In a s epa f rate pan fry together in a cup o butter, 2 or 3

o f c o cloves garlic, 6 small onions , 2 teaspoons n serve or stewed tomatoes , chopping all very ﬁne before putting in the pan , and fry very brown .

If dried Italian mushrooms are available, allow

for them to soak in boiling water one hour, also chop very ﬁne and add to frying pan both the mushrooms and water from them . When they are thoroughly brown pour into the pot o f spaghetti

of r which you have drained water, sti ring all well

o f together, adding a cup full grated Rotterdam

e cheese at the very last mom nt . Little cut up sausages mixed with the spaghetti improve it.

M A R R O W B O N E S

Cut marrow bones about a ﬁnger long; Cover ends with dough and put on to boil . When done take dough off and drop marrow

hot ti from bones into a soup plate, p the plate 83 P R A C T I C A L R E C I P E S

r s o the fat will separate from the ma row, and

' ow pour oﬂ fat . N season marrow with salt and cayenne. Have buttered toast upon which you spread a little English mustard, put marrow upon it and serve.

R O A S T S Q U A B

* f(Mrs . C . — Take squabs prepare for roasting ; make deep cut unde r wings and legs and insert two or three leaves o f estragon . Stuff with estragon, roast, basting frequently.

R I C E v C H I C K E N F R E D E R I C I S T Y L E

r (Mrs .

Cut up a raw chicken as for fricasse e . Heat

o f oil a quarter of a cup olive , add the chicken, a clove of garlic, pepper and salt, and brown on 4 f moderate ﬁre . Add tablespoons o bouillon ,

2 s one of w sliced tomatoe , cup rice , and cover ith water. Cook very slowly and add water if necessary .

P R A C T I C A L R E C I P E S

C H I C K E N P I E

or 4 2 chickens (young) , 3 slices of fat salt pork and stew in water enough to more than

out cover them . When nearly done take the

n e chickens , and thicken the gravy with o table

o f spoon each butter and ﬂour, add salt and pep per to taste and 5 whole cloves . Line a deep dish

on with ordinary crust, none the bottom, put chicken and gravy in , cover with balance o f crust

e and bake until brown . Chicken must be j oint d . i Slash top crust with sharp knife ﬁve or s x times .

W H I T E C H I C K E N F R I C A S S EE

Is prepared and cooked precisely like the f chicken pie , served with a plenty o gravy . Cook the chicken in only enough water to make the gravy.

B R O W N F R I C A S S EE D C H I C K E N i After the ch cken is nicely cleaned, cut it up and put it in salt and water for 30 or 40 minutes ,

out on take and put it in a porcelain kettle, nearly cover with boiling water and stew slowly until nearly done . Have ready in a frying pan some 86 C H I C K E N R E C I P E S

o f slices salt pork (very fat) fried crisp , then

o f lay in your pieces chicken , and fry a delicate brown . Have some slices of thin toast on a deep

e n platter, plac the chicken o it, thicken the gravy

h s wit ﬂour, and add the broth the chicken w a boiled in and turn over the chicken and toast.

M E A T P I E

Line a dish with pastry made as follows : 1

2 o f quart ﬂour, 1 teaspoon salt, teaspoons bak

o f 1 ing powder, 2 heaping teaspoons lard, cup

or 1 milk, roll thin . F ﬁlling 5 pounds steak and

3 large potatoes chopped ﬁne . Place a layer of h meat and on e of potatoes , sprinkling eac with 1 2 salt until dish is ﬁlled. tablespoon butter,

o f cups hot water. Cover top with thin layer dough , bake in a slow oven hours . Slash top crust with sharp knife 5 or 6 times .

C O T T A G E C H E E S E M A D E O F. C H I C K E N

Boil one good chicken with a small piece of fat salt pork until the bones can be removed . Chop P R A C T I C A L R E C I P E S the meat ﬁne and add enough o f the broth to make the mixture moist . Season highly with salt

. and pepper. Put into a mould to be eaten cold

S T U F F I N G F O R T U R K E Y O R C H I C K E N O R V E A L Take some slices of fat salt pork and chop ﬁne ’ of e in chopping bowl . Take the crumbs yest rday s bread and rub it ﬁne between the hands ; season with a plenty of s alt and pepper ; soften a piece of butter the size o f an egg and add a generous

of supply chopped parsley , chopped very fine, and lightly mix with two forks . The basting of the fowl or veal moistens the stuffing s ufficiently with out any water added to it and served with the gravy is much better liked than soggy stuffing .

To have a roast chicken nice , lay it in strong salt water for an hour after it is washed very care

. it on f fully Then dry a clean towel , and stuf

s e w it with the above dressing, it up and rub butter all over it . Skewer the wings and legs , lay it on a little wire frame , which every kitchen needs , in the dripping pan and baste it frequently while roasting. Have the giblets , which also have been

a in s lt and water, put in a small stew pan with 88

P R A C T I C A L R E C I P E S

S alt and pepper.

90 Ve ge t abl es

T O M A T O E S

!(Good for lun che on)

Cut ﬁne large tomatoes in two and a l cre m for ha f an hour, with plenty pepper. C O R N I N C A S S E R O L E

I tomato and 1 medium- sized onion sliced and stewed in butter the size of an egg, until well

- cooked. Take 4 or 5 good sized ears of corn , cut through the center of grains and scrape out. Add this with 1 green pepper chopped ﬁne to the tomato with plen ty of salt and pepper and a dash i of cayenne. Cook in casserole a little wh le and d add the last thing a cup of cream. Make hot an dish up . G R E E N C O R N F R I T T E R S

Grate 4 ears of corn, season with salt and pep l u per, a very ittle milk and just ﬂour eno gh to hold them together, with one egg. Fry one table spoon at a time in butter like you do oysters .

91‘ P R A C T I C A I) R E C I P E S

B A K E D C O R N 1 quart of tender corn cut from the cob, 1 pint of sweet milk, 1 tablespoon of butter, 2 eggs , salt to taste ; beat all well together ; put in a bak ing dish and bake slowly until done .

F R I E D T O M A T O E S

r Use green or ipe tomatoes ; slice rather thick, roll in ﬂour, season with salt, pepper and sugar ; fry in butter to a rich brown on both sides .

F R I E D A P P L E S

Peel apples , core and slice ; brown tablespoon o f butter, then put in sliced apples and brown,

k n turn and sprin le brow sugar over, and turn back and brown on the other side . Delicious served with sausages or fresh pork .

B A K E D T O M A T O E S

six - Wipe medium sized tomatoes , cut off a slice of the stem end of each, take out the pulp and seeds , and add enough cracker crumbs to equal 92

P R A C T I C A L R E C I P E S

F R I E D H O M I N Y Cut cold boiled hominy in nice slices and fry as you would mush and doughnuts . Eat with syrup if desired.

H O M I N Y C R O Q U E T T E S

1 cup of ﬁne boiled hominy, 1 tablespoon but lk ter, cup of rich mi ; work these together into 2 a soft paste ; heat a little but do not boil, add yolks of eggs well beaten ; stir while they thicken , and when cold and stiff ﬂour your hands and form into oval balls ; dip into th e beaten whites 2 i of eggs , to wh ch you have added a tablespoon

1 o f of water and saltspoon salt , then roll in ﬁne cracker crumbs and fry in boiling lard.

S T E W E D T O M A T O E S

Put a quart of fresh tomatoes (or canned) in a porcelain saucepan with a piece of butter the

of size an egg, plenty salt and pepper, stew 1 5 minutes and no longer .

M A C A R O N I A N D C H E E S E

Put on macaroni in boiling water and add salt ; boil 20 minutes ; pour off water and add the fol 94. V E G E T A B L E S lowing dressing : Melt a lump of butter the size

of of an egg, stir in an even tablespoon ﬂour, add 1 cup of soup stock and a little salt and boil ; add half a cup of grated cheese (allow this to melt before adding) ; then add the yolk of one egg ; remove from the ﬁre , stir in the macaroni and put where it will heat but not boil.

S P I N A C H Pick over and throw into cold water the spinach leaves for an hour. When ready to cook them, nl lift out into a saucepan , with the water o y that and clings to the leaves , shake salt over them cover tightly and cook half an hour . Put in a

and colander and chop with a knife , add butter pepper and garnish with chopped hard boiled eggs . A R T I C H O K E S

Cook artichokes as usual, remove hearts and all the tender centers . Cut up in ﬁne pieces and

é l . put in pan, saut with a ittle butter and paprika

Serve with any roast .

S U C C O T A S H’

r n Take 1 quart of fresh cranbe ry or lima bea s ,

}1 poun d of salt fat pork, cut in thin slices and 95 P R A C T I C A L R E C I P E S

cook slowly for 2 hours in 3 pints of water. Have ready 1 quart of fresh green corn, cut and scraped

m o fro the c b, and thirty minutes before dinner,

add to the beans with a plenty of salt and pepper, and butter half the size of an egg mingled with

ﬂour.

B A K E D O N I O N S

Boil large onions on e hour in slightly salted water ; change the water once during the time ; at the end of the hour take the onions up care fully and place in a dripping pan ; s e t this in the

e one ov n and bake hour, basting several times with melted butter ; when they are done transfer them to a dish and thicken the gravy left in the pan

‘ ﬁ our with a large tablespoon of browned , moist ened in 2 tablespoonsful of milk ; add salt and pepper to taste, and pour sauce over onions .

P O T A T O S T R A W S

Peel and cut into strips one - eighth of an inch in depth and width . Have ready a bowlful of cold salted water to which has been added the

th r j uice of a small lemon . Put e st ips in this water and leave for ﬁfteen minutes in a cool place. 96

P R A C T I C A L R E C I P E S

For until crumbs are brown . buttered cracker

crumbs allow one - quarter cup of slightly melted butter to each cup of crumbs and mix lightly to

keep the crumbs separate .

B R O I L E D P O T A T O E S

Cut cold boiled potatoes lengthwise in slices , w broil them. Put on a hot platter ith plenty of butter, s alt and pepper.

A S P A R A G U S Put the asparagus into bowl of cold water as soon as it comes from market. Cut off the stalks until you come to tender part, then tie them l loosely into ittle bunches of 10 to 1 2 stalks , and stand them up in a porce lain kettle of ve ry s alt

t . boiling water. Cook about en (1 0) minutes

Serve with melted butter.

‘ G R E E N C O R N O N: C O B

Throw . into boiling water, no salt, and boil from ten to ﬁfteen minutes . Most vegetables are ruined by being cooked too long. 98 V E G E T A B L E S

P E A S I Ni C A S S E R O L E

s . (Mr . I )

Take fresh head lettuce from water, shake l cas ightly, separate and place leaves , cup up , in serole , put in fresh tender peas and a handful of small onions ; a good lump butter, salt and pep per. Let cook in oven forty minutes ; there will be enough moisture from lettuce and ' onions and butter to prevent burn ing.

C A U L I F L O W E R

Lay a medium- sized cauliﬂower in cold water as soon as it comes from market ; cut the stalk off to one row of n close the ﬂower, leaving the gree leaves attached . Have ready a kettle of boiling

s a t water ve ry l . Put the cauliﬂower in upside down and boil only ﬁfteen minutes . Serve with melted butter.

S T R I N G B E A N S Wash beans well and leave in cold water about one one ﬁve minutes . Allow quart of water to

one of pound of beans . Add teaspoon salt and a little sugar. When water is boiling put in beans 99 P R A C T I C A L’ R E C I P E S

and boil for half an hour. Strain through colan der. Have a heated saucepan , into which put the beans and pour over them butter the size of an e gg melted with pepper and chopped parsley.

Shake all thoroughly together, but do not stir.

Serve very hot .

S P A N I S H T O M A T O R I C E Put a little more than 1 tablespoon of butter 2 in a stew pan , when very hot, cut in small onions , let them fry but not brown ; then add 2 4 cups of rice and let cook through , then add large tomatoes , ﬁrst skinned, well mashed ; 2 green

3 or 4 chili peppers , more if you wish , add cups o f boiling stock or chicken broth , stir up , cover tight and let it all cook for half an hour.

F R I E D T O M A T O E S

as as Take many tomatoes you require, scald t them and peel and set aside o cool . Have in a it frying pan plenty of butter, let get very hot, then lay the tomatoes in WHOLE and se t your

on of . pan the back the range In about an hour, sprinkle over them chili peppers to taste , cut very

ﬁne, a little parsley, salt and black pepper. Now watch it closely, so that it will not burn and 100

P R A C T I C A L R E C I P E S

di potatoes are used. Fill the baking sh with mi is lk, that the potatoes should be covered with

fe w hits the milk, no more . Put over the top a o f butter, sprinkle the whole lightly with bread crumbs, and bake in a moderate oven of an hour. B R O I L E D T O M A T O E S

Cut ﬁrm tomatoes into inch slices , dip in melted h s butter, then into a dish containing ﬂour that a te been sif d, salt and pepper, then lay between the bars o f a double gridiron and broil over a slow

on ﬁre . When done lay a hot dish and drop a bit o f butter on each slice.

L Y O N N A I S E P O T A T O E S

c t Have ready some cold boiled potatoes , u in n ot too thin slices . Put 2 spoonsful of butter in a spider and when hot slice in one small onion very thin. Cook two minutes and then put in the

ll n ot potatoes and watch carefu y, that they do burn or brown . Add some minced parsley. In

“ 5 ar s minutes they e ready to erve.

C O R N Ar N D T O M A T O E S

e i r r Take qual quantit es of g een co n, cut from

t c the cob, and omatoes sli ed and pee led. Stew 1 02 V E G E T A B L E S

together half an hour, season with pepper, salt V and a ery little sugar. Stew 1 5 minutes longer f and stir in a lump o butter. Five minutes later out take and serve .

S W E E T P O T A T O P U F F 4 Boil and mash sweet potatoes . T o cupfuls of 3 1 this add eggs , beaten light , cupful of

2 o f milk, tablespoons butter and a little salt .

Beat all toge ther vigorously, turn into a pud d ing dish and bake.

M A C A RPO N I a la H A Z E L W O O D H I L L S Cook half of a small box of macaroni in boil in 2 g water 5 minutes , cover deep with water.

Drain through colander and rinse in cold water.

Place part lard, part butter pretty de ep in fry

one ing pan . When boiling, slice in large onion, 3 green peppers to taste, about medium sized ones , 1 little cayenne, and cup of ripe tomatoes . Put in baking dish, some butter, then layer of mac a roni , grated white and Eastern cheese, toma

. e toes , onions and repeat Plac butter between layers and cheese on top , then bake. 103 V E G E T A B L E S

F R I E D A R T I C H O K E S

B . . (Mrs . H. C ) Boil artichokes ; when cold take the hearts care

l ut out . fu ly o , taking the choke Fry in olive

l . oi with a little garlic Serve, garnished with sliced lemons and thin slices of frie d bacon . I N D I A N D I S H

Place a layer of tomatoes sliced, onions sliced, an d thick slices of bread and butter in successive f n rows , putting slices o tomatoes o bottom and bread and butter last on top in baking dish. Allow this mixture to come 4 or 5 inches higher than the baking dish, as it falls .

Let bake in slow oven for six hours . Season

of with salt, pepper and lumps butter. Serve hot. B A K E D T O M A T O E S

(Mrs . D. ) l ff Skin small tomatoes , ho low them and stu with moistened bread crumbs well seasoned, and

ri of on e place sliced onions in st ps on top each . Cover well with brown sugar and pieces of butter on top and baste s everal times while cooking.

Cook quite brown from one- half to three- quarters o f an hour. |1 04i

P R A C T I C A L R E C I P E S

a shallow pan and allow to congeal . Cut in squares and serve with lettuce and mayonnaise dressing.

F R U I T S A L A D

Every kind of fruit such as bananas , apples ,

s . pears , peaches , plum , grapes , etc Cut in slices , and add clari ﬁed sugar, Kirschwasser, and Mara schino di Fara and keep very cold until served.

P O T A T O S A L A D

r A n - ice cold soup plate , a very cold raw egg, and

- 1 a very cold hard boiled e gg. pint of oil also chilled, but not frozen . English mustard, chopped s chives , chopped onions , potatoe cut in slices , salt , pepper and cayenne . To make the heavy mayonnaise put 5 teaspoon mixed mustard in soup plate , add the raw yolk

- and the hard boiled yolk. Crush these with fork

oil until they are perfectly smooth , add by degrees

e until. it becom s quite thick, after that you can

oil as . f pour in , it will not break When su ﬁcient has been made , take some salt, quite a good deal in salad spoon and dissolve thoroughly with vine gar, add to mayonnaise , also cayenne . It wants

as re to be pungent with vinegar, the potatoes 1 06 S A L A D S

2 quire a great deal o f seasoning . Now add tablespoons of chopped chives , 4 tablespoons 2 chopped onions , and teaspoons of chopped pars ley . Mix thoroughly an d pour over potatoes , mix lightly so as not to break slices and serve.

L I V E R S A L A D

Crush 4 or 5 well boiled chicken livers , add a little English mustard, and enough French dress f m to ma ke it the consistency o crea . Pour this over crisp lettuce leaves

P R A C T I C A L R E C I P E S

1 cup o f suet or butter, 1 1 teaspoon o f soda in the milk, teaspoon of

n . cloves , cinnamon and utmeg each teaspoon of

ff . Tie salt . Flour enough to make a sti batter w loosely in cloth and boil 2% hours . Eaten ith hard sauce . B A K E D A P P L E S Pare and quarter enough apples to ﬁll an m earthen baking dish, al ost cover with water, slice two lemons thin and distribute among the 2 apples . Add 2 tablespoons melted butter, cups

ri sugar, sp nkle lightly with ﬂour, season with cin namon, cloves and nutmeg. Bake in a moderate oven and serve with or without whipped cream .

I C E D A P P L E S ﬁll Pare and core 1 dozen large apples , with sugar, butter and nutmeg ; bake until nearly done,

to o e cool and remove an ther plate , if it can be don wi thout breaking ; if not drain off the juice, and ice apples with cake icing; brown lightly in oven . B A K E D P E A C H E S

Wash good ﬁrm peaches , place in a deep pan or baking dish , without cutting or paring, sprinkle with ﬂour, put on bits of butter and a generous s prinkling of sugar. Bake until tender. 1 10 A P P L E D E S S E R T S

C O D D L E D A P P L E S

rs . M . W. (M S . )

3 of lbs . apples , pare and more them . Cover the parings and cores with water and boil them down until all the juice is extracted ; strain and add lb . of sugar and let it boil . Put into this mixture the apples , a few at a time , and boil until you can run a straw through them . After the syrup is boiled to a j elly add the juice of a lemon to it and pour over apples . Allow cool

with cream.

1 11}

P R A C T I C A L R E C I P E S

W I N E J E L L Y

o f 1 paper gelatine, a few pieces stick cinna

mon, a few cloves and allspice to color it ; 3 pints of water ; 3 lemons ; 1 pound of sugar ; 1

pint sherry. Boil steadily for a few moments , strain and add the wine as soon as ﬁre heat has passed and pour into mould. R I C E P U D D I N G mi cup of rice, boiled soft in lk, ﬂavor with nutmeg ; 1» ounce of gelatine dissolved in a little

cold water, a little salt, 5 pint of cream whipped s ff ti , whites of 2 eggs , beaten stiff , s e t on ice to

. S wi congeal erve th fresh raspberries . Can be

ﬂavored with cognac . F I G‘ P U D D I N G

1 2 pounds dried ﬁgs ,

1 1 } cups grated bread, well dried,

1 egg well beaten,

3 cup of butter melted,

cup of sherry or madeira . Soak the ﬁgs over night in water enough to cover them . When ready to use drain and chop ﬁne , press through colander ; add them with in gre die n ts and mix thoroughly and steam without n hr ceasi g t ee hours . Serve with hard sauce . 1 1 4 P U D D I N G S A N D‘ DE S S E R T S

H A R D S A U C E 1 tablespoon butter, 2 tablespoons powdered t ugar. Rub together thoroughly and then add u n tmeg to taste and add glass ﬁnest cognac.

B I S C U I T G L A C E 4 fresh yolks beaten thoroughly with 1 cup sugar, ﬂavor with two teaspoons of vanilla , whip f in 2 quarts o dry whipped cream, turn into a mould, cover, and pack in ice and salt, for three o r four hours . Delicious served with fresh rasp berries or strawberries .

G R A N DM AJ’ S M I N C E M E A T Get 3 pounds of tender round of beef and boil

2 . until tender (in hot water slowly) , about hours f l Take out o the iquor and save for soup . Let

th e cool . In e meantime prepare the other ingr die n ts : 3 pounds of seeded raisins ; 3 lbs . dried currants and 6 lbs . apples , chopped ﬁne ; 3 pounds of brown sugar (light brown) 2 tablespoons each 1 o f cinnamon , nutmeg and allspice ; tablespoon salt ; juice and chopped peel of six oranges ; same o f lemons ; 2 quarts of good whiskey ; l« pound of beef suet, chopped ﬁne . Put in stone j ar and 1 1 5 . P RA C T I C A II R E C I P E S

o out cover. When ready t use, take enough for. the number of pies you wish to make and taste the mixture (to which you have added the beef which has been chopped very ﬁne and mixed with or re the suet) ; and add more salt spices , if t quired. Then add sweet cider to make it mois and bits of butter on the meat before the top crust is put on . 3 pounds o f raw beef make 1 pound after it is cooked and chopped. Do not put

o cider on until y u are ready to bake the pies , or the m u e w it will ferment, and the rest of ixt r ithout the cider will keep for months.

R O Y A L P L U M P U D D I N G

Su e r i e Miss E . ( p fn , S .

pounds suet,

pounds raisins ,

pounds currants ,

pound sugar,

pound candied orange peel, h pound almonds , blanched and c opped,

large apples chopped ﬁne , grated rind of 2

lemons , 1 nutmeg,

1 of c teaspoon each loves , cinnamon, and all 3 s spice table poons ,

teaspoon salt, 1 1 6

P R A C T I C A L R E C I P E S spoons o f sugar and spread evenly ove r pudding and put back in open oven until slightly browned.

F R O Z E N P U D D I N G

1 pint of rich milk,

2 cups sugar, f 1 cup o boiled rice, 2 tablespoons of gelatine, 1 quart of very thick cream, 1 pound of candied cherries ,

4 b of ta lespoons good sherry .

Boil the milk and thicken with rice, stirring con stantly while boiling for 1 5 minutes ; add gelatine while hot , permit it to cool before adding the sherry . Freeze 1 0 minutes before adding fruit, W m . hich you stir in thoroughly, then add the crea whipped stiff . Turn out on a glass dish as you w s ould erve ice cream .

B R A N D Y P U D D I N G 5 . eggs beaten separately, 1 tablespoon of gela

d in tine , issolved 3 tablespoons of brandy or i wh skey . Wet the gelatine ﬁrst with cold water. 4 tablespoons of powdered sugar, beaten into the

of yolks eggs , then the stiff whites , slowly . Add nutmeg. Pu t in mould and when se t serve with P U D D I N G S A N D D E S S E R T S

whipped cream . Keep it on ice until served. If kept cold can be made the day before required.

P I N E A P P L E P U D D I N G

’ a paper of Ne lson s Gelatine dissolved in 1 pint of milk (ﬁrst wet in cold water) 1 coff ee cup 4 of sugar ; eggs ; can grated pineapple, then add 1 pint o f whipped cream after mixture com me nce s to congeal .

Y‘ E S H E R R . W I N J E L L Y

2 ounces of gelatine dissolved in two quarts of

or 4 al . .water ; juice o f 3 large lemons , sm l Just

o f 1 the juice of the lemons . 1 pound sugar ; pint of good sherry ; a few whole allspices , cloves and

o f some sticks of cinnamon and blades mace . Boil rapidly a few minutes . Dash in a little cold water and the wine added as it is taken off the ﬁre .

Strain into moulds .

C O F F E E C R E A M

3 f f ff Make one pint o strong co ee, dissolve in it £ ’ a paper of Nelson s Gelatine , sweeten to taste, and set to cool . When beginning to congeal add one pint of whipped cream . P R A C T I C A L R E C I P E S

C H A R L O T T E R U S S E.

1 pint of milk,

“ if pound sugar,

3 eggs beaten separately. Add sugar to yolks and pour the boiling milk over them and boil a few moments or until the custard thickens . Stir until the ﬁre heat passes of . Flavor with a tea

of e spoon lemon and vanilla . Have on ounce of f gelatine dissolved in 5 pint o water. When cool

to i add custard . Set it to cool until it beg ns to f e congeal , pretty stif , then add the whipp d cream slowly, but thoroughly, and pour into mould .

S P I C E D P U D D I N G

2 ounces of brown sugar,

3 ounces of butter,

2- 3 cup of milk,

1 } teaspoon soda in 5 a pint o f molasses .

of Nearly one pound of ﬂour. Teaspoon each allspice , cloves , cinnamon and nutmeg. 5 tea spoon salt . Beat sugar and butter together, then add spices , then eggs , then milk and molasses .

all Last of add sifted ﬂour. Boil in mould two hours . l 20

P R A C T I C A L R E C I P E S

of a o f butter a s large as a walnut, pinch salt, }

di 2 . nutmeg. Put in a pudding sh and bake hours

P E R F E C T D E L I G H T P U D D I N G

; 2 cups bread crumbs , 5 cup suet, i cup molasses ,

1 egg, 1 cup of raisins , { teaspoon soda dissolved 1 in cup sweet milk, teaspoon cloves , 1 teaspoon

“ cinnamon, 5 teaspoon nutmeg, and a pinch of salt .

Steam 2 hours and serve with lemon sauce . This will keep for days .

M L E O N S A U C E F O R P U D D I N G. 1 cup sugar, cup butter, 2 tablespoons ﬂour,

’ worked together until white and smooth ; then add 2 cups of boiling water and the j uice of 2 lemons .

Cook until it thickens .

M O T H E R ’ S P L U M P U D D I N G

2 I f cups of sugar, } cups suet, 1 pint sweet milk, 2 1 i pounds raisins , nutmeg, a p nch salt, 10 eggs , ff 4 flour to make a sti batter, boil hours in a bag, wring the bag out dry and dr edge with flour ; flour

. rv i the raisins Se e w th hot sauce . This is a tested recipe.

L E M O N! B U T T E R F O R T A R T S

2 off From lemons grate the outer rind . squeeze E122 . P U D D I N G S AN D D E S S E R T S out w 2 ! uice ; beat 6 eggs ithout separating, add cups of sugar and a piece of butter the size of an egg ; add lemons last ; put all together in a bowl and set in boiling water until thick, and ﬁll tarts of puff paste with this .

B R O W N B E T T Y Put a layer of light bread crumbs in a pan and a layer of sliced apples , and so on until the pan is as full as you want it . Sprinkle each layer of apples with sugar. A little butter and spice to taste. F R U I T P U D D I N G

Slice 6 bananas , 3 oranges , 1 lemon and half a pineapple ; place in alternate layers in a bowl and sprinkle with sugar ; take a package of gelatine and soak thirty minutes o r more in pint of cold W 1 1 di . ater, add } pints of hot water to ssolve it ,

e ri then add 1 % cups of sugar. Wh the sugar is dissolved pour over the fruit and se t on i ce to

r r v h harden or eady to se ve. Ser e wit whipped cream .

H O N E Y - C O M B P U D D I N G

One - half cup of ﬂour ; }1 cup of sugar ; cup of milk ; i cup of molasses ; 2 tablespoons o f butter ;

Aeggs ; 1 teaspoon s oda ; a little salt. Beat yolks

1 23; P R A C T I C A L R E C I P E S

o f l eggs ight , mix with sugar, salt and molasses ,

mix then ﬂour very smoothly with milk, add milk

and butter melted, then the whites of eggs , and

ix all last the soda . M together well, put in a buttered pudding dish and bake 45 minutes in a

slow oven . S A U C E

One half cup butter ; 1 cup sugar ; 1 tablespoon

r co nstarch, a little water. Flavor to taste and boil

a few minutes .

S A G O C U S T A R D P U D D I N G

Wash and soak one teacup of sago in one pint

on e of water hour ; take 3 eggs , 1 cup sugar and 3 beat together, add pints sweet milk, a little nut hi meg and t s sago ; stir all together and bake . Bake not . r or too fast Se ve cold with without cream .

O R A N G E. C R E A M Heat cup orange juice and half a cup sugar

of 2 » over hot water ; beat yolks eggs , add 1 cup ful of sugar and stir into the hot mixture, cooking i until the spoon is coated w th custard, then add i ounce or 1 tablespoon gelatine dissolved in 1 cup of w 1 cold ater, then add 5 cups of whipped cream. l 24i

P R A C T I C A L R E C I P E S

C H O C O L A T E P U D D I N G

rs P . D. (M . )

’ 1 large cup of grated unsweetened Baker s

chocolate,

1 large cup of pulverized sugar,

of 1 small cup ﬂour,

1 small cup of butter, l 2 eggs wel beaten, m cup of ilk,

1 teaspoon soda . To be baked in a mould with hole in center like

- old fashioned cake pans .

S A U C E

“5 1 cup grated chocolate,

5} cup water,

5 cup milk,

cup sugar.

' Boil until smooth . When serving ﬁll center of fﬂ pudding with sti y whipped cream, putting some around the pudding also .

C H E S T N U T C R E A M

one Take quart fresh chestnuts , at point out crosswise through shell ; put them in colande r over

.126 , P U D D I N G S A N D DE S S E R T S

kettle boiling water, covering them with cover ; let

on e . steam until done . You can tell by trying Let cool ; remove shells crush in mortar and add a little vanilla bean and very little sugar. Rub f through coarse sieve . Put in center o round plat f ter, over it put stif whipped cream completely covering it . On top of cream put brandied cher ries here and there and serve.

B R A N D Y. S T R A W B E R R I E S

Three- fourths pound o f sugar to 1 pound of fruit , boil from 3 to 5 minutes . To 7 pounds of

1 n . fruit use pint of brandy, whe cold Cover with brandy and seal .

A P P L E M E R I N G U E IBoil tart apples after they are peeled and

. T o cored, put through a colander and sweeten | o f of :1 pint this pulp, stir in lightly the whites three eggs . Flavor with lemon and serve with cream .

!B O H E M I A N P E A C H C R E A M

Crush a pint of fresh sliced peaches . Add to

' it 1 cupful of powdered sugar and the juice of a

- lemon . Dissolve one and one half ounces of isin glass in a 5 pint of water. Mix all we ll togethe r 1 271 P R A C T I C A L R E C I P E S

r l and se t the vessel upon ice, still stir ing it unti 1 to it begins to set . Whip nearly pint of cream a stiff froth and stir into the pe aches . Fill the mould and let it remain on the ice until time to

for in s erve, when plunge into warm water an stant, wipe the mould dry and turn it out, the cream into a dish, ready to serve .

S P I C E D A P P L E 8 Take 6 apples and. cut each apple into pieces ;

o f a dd, i a cup of brown sugar, i a teaspoon each

e o f nutmeg, cinnamon and allspic , of a lemon,

2 spoonfuls of molasses and bake half an hour.

. M V E R Y, R I C H P L U P U D D I N G (Virginia re cipe )

1 0 1 o f eggs, pound each chopped suet, c hopped to a powder, raisins (stoned) , currants n {(washed and dried) . Candied orange and lemo

- 1 peel and Citron mixed one half pound. nutmeg, a little salt, a teaspoon of mixed spices , cloves, cinnamon and mace . 1 common glass of sherry

W . 1 of . . ine (best) common glass brandy (best)

11 of r m 2 3 s pound stale bread c u bs , or tablespoon o f ﬂour. Boil 4 hours and burn brandy over it . Light the brandy just as it goes on the table . E at s with cold auce . 1 28

P R A C T I C A L R E C I P E S

mo through a ﬁne s trainer. The rind of the le n must be cut in the thinnest possible cuts fromthe peel ; these thin cuts take only the little globules a of oil from the lemons , which is very delic te in

ﬂavor. The cinnamon adds much to the color. i After stirring well, quickly put in a porcela n ket tle and let boil hard for one minute, without stir

s e t on ring, then the kettle back the range to

off settle, skim the scum very carefully and pour easily through a j elly bag . Flannel bags are the proper kind for wine jelly . This j elly should

is be entirely clear. If the ﬁrst straining not clear, strain a second time , always pouring very slowly through the bag. This recipe is splendid.

O R A N G E S H E R B E T

Mix one ' pint o f orange juice with the grated

f o f . rind o two ranges , and the juice o two lemons

one Let this mixture stand for one hour. Add quart of water and a pint of sugar. Strain and freeze . S T R A W B E R R Y S H E R B E T

2 of Take quarts strawberries , mash and strain use 2 them, an equal quantity of water, pounds of sugar dissolved in the water and the whites of 5 eggs . 1 30 P U D D I N G S A N D D E S S E R T S

Mash the berries and cover with sugar and let

1 . out stand hour Press the juice, add the water

of and freeze, then stir in the whites the eggs , close carefully and freeze again.

R O M A N P U N C H

2 quarts of water, 1 pound of sugar, 5 lemons ,

pint of Jamaica rum . Boil the water and sugartogether for 1 5 utes . Take it from the ﬁre and when perfectly

of . cold, add the juice the lemons

Put into a freezer and when about half frozen ,

m the add the ru . Let punch stand in the freezer packed in ice for 2 hours before serving.

M I L K P U N C H

T o e 2 one tumbler of milk, well swe tened, add tablespoons of bes t brandy. Put in some cracked w ice, shake ith a shaker until it foams . Sprinkle grated nutmeg on the top . 131: P R A C TI C A L R E C I P E S

P A N C A K E S a l a S U S E T T E

Ordinary large thin French pancakes . Make sauce of a large piece of butter size of 2 eggs . 2 Allow to melt in pan , add juice of oranges ,

2 3 e u C little sugar, or liqu r glasses of uracoa ,

of . glass cognac, and allow all to come to a boil

a Sprinkle e ch pancake with a little sugar, roll pour some over each

El32

P R A C T I C A L R E C I P E S

last thing before it is placed in the freezer. Stir frequently.

C H O C O L A T E S A U C E F O R I C E C R E A M

1 “ cup water, cup sugar, t inch stick cinna ’ of mon , if desired ; 1 square Baker s chocolate , f cup warm milk, 1 tablespoon o arrowroot , wet

1 of o f } cup water, 1 teaspoon vanilla , pinch of salt . Melt the chocolate in saucepan over the teakettle , heat the milk and water, then add ar rowroot ; add the sugar to the melted chocolate , stir until smooth ; then add gradually warm milk and water ; cook a few moments , add vanilla .

Serve hot on ice cream.

P L ATI N C H O C O L A T E S A U C E FO R I C E C R E A M Melt 2 squares Baker’ s chocolate in a saucepan 4 over the teakettle , add tablespoons sugar, stir until smooth, add gradually one scant cup of hot

1 water ; boil ten minutes and add } cup cream .

Serve hot on ice cream . Cl34' I C E C R E A M

C A R A M E L S A U C E F O R I C E . C R E A M

1 n 1 } cups brow sugar, 3 large tablespoons of

n butter. Place o back of stove and allow to melt

of ﬂ a together, then add 5 a cup cream, vanilla to voring, and allow all boil until it bubbles to gether for ﬁve minutes . Put very little vanilla

r in the ice cream . Boil ﬁve minutes before se v

r ing o it will candy and not pour .

C A R A M E L S A U C E F O R 2 I C E C R E A M N O .

(Mrs . H . B . C . )

1 % cups of brown sugar ; 3 large tablespoons

n o f butter. Place o back of stove and allow to melt together ; then add }u cup of cream and

to vanilla to taste , and allow all boil until it bubbles together for 5 minutes . Put very little 5 be vanilla in ice cream . Make sauce minutes

it . fore serving, as will candy and not pour

“F I G M O U S S E Take 1 pint of fig preserves put in a bowl and pour over them a sherry glass of maraschino, a 1 £ 35 , P R A C T I C A L R E C I P E S sherry glass of finest cognac and a sherry glass of benedictine , stir every half hour and allow it to stand in this mixture four hours . ’ ff Whip some confectioner s cream to a sti froth, i sweeten with a very l ttle sugar, as the above e mixture is very sweet . To this add all the soak d u figs and stir thoroughly . Put into a mo sse mould, pack with ice and leave undisturbed for

4 hours .

S T R A W B E R R Y O R R A S P B E R R Y M O U S S E

Crush some very choice strawberries in a bowl . In another bowl whip some confectioner’ s cream to stiffness , add very little sugar. Put into this whipped cream the crushed strawberries with all of their ! uice , mix thoroughly and ﬁll brick mould m with ixture , cover completely with ice and let stand 3 to 4 hours .

A' Ni E A S Y’ D E L I C I O U S I C E C R E A M

1 r pint of ich cream, cup of pulverized sugar and a scant teaspoon of vanilla or lemon . Beat ff the cream to a sti froth , sprinkle in slowly the sugar, add ﬂavoring and freeze. 136

C a kes

L E M O N L A Y E R C A K E '4 eggs , beaten separately, cup butter, It cups o f 2 1 of 1 sugar, cups of ﬂour, } cup sour milk , teaspoon soda in milk. Bake in four layer tins .

When cool put lemon ﬁlling between . Frost top

- excellent for any layer cake .

F I L L I N G F O R L E M O N L A Y E R C A K E 1 1 cup of boiling water, tablespoon of corn

a starch, blended with little cold water. 1 egg

ix beaten separately . M together and stir into the

. on e o f boiling water Add cup sugar, juice and im rind of 3 lemons . Let it boil up once and put mediately between the layers .

C H O C O L A T E F I L L I N G F O R S A M E L A Y E R C A K E

' 1 of 4 of 1 cup grated chocolate , } cup milk, a cup of sugar ; boil 1 5 minutes . Flavor with vanilla

1139 P R A C T I C A L R E C I P E S and spread while hot between the layers and on top. S P I C E D C A K E 2 3 1 cup butter, cups brown sugar, cups ﬂour,

' 1 of the 1 cup water, 3 eggs , teaspoon soda in 1 water, 2 cups ﬁnely chopped raisins , teaspoon

o f each ground cloves , nutmeg, cinnamon , and all spice. A little salt . This cake keeps well .

G I N G E R S N A P S N O . 1

1 n 1 1 cup butter, cup brow sugar, cup molasses ,

oo di cup ginger, 1 teasp n soda ssolved in a little hot water and stirred into the molasses . A little

l . salt and sifted ﬂour, enough to ro l out

é N ' 2 C R I S P G I N G E R S N A P S O.

1 cup of New Orleans molasses ; 1 cup brown sugar ; 1 cup butter. Set the molasses and sugar over the ﬁre and let it come ! ust to the boiling point ; then pour into the butter and add one tablespoon of vinegar, 1 teaspoon each of cloves , cinnamon and nutmeg. Wh en perfectly cold add the ﬂour into which has been sifted 1 teaspoon baking powder. Have stiff enough to handle,

out roll as thin as paper and bake in a ouick oven. i .They w ll be as crisp as glass . i140

P R A C T I C A L R E C I P E S

S O F T. J U M B L E S O R C O O K I E S

u 1 pound ﬂour, 1 pound sugar, ﬂ pound b tter,

6 eggs , a little salt and nutmeg to taste.

G I N G E R B R E A D 1 1 1 cup butter, cup brown sugar, cup molas cu 3 ses , 1 p sour milk, } cups ﬂour, 2 eggs, dessert

o f spoon ginger, 1 teaspoon nutmeg, 1 teaspoon di soda, half ssolved in the sour milk, and half beaten into the molasses , until it foams . A little salt. Can be baked in cups or loaf. Eaten hot w l ith cottage cheese makes a de icious dessert.

G O O D C O O K I E S

1 d v poun brown sugar, cup butter, 6 eggs , e en teaspoon soda dissolved in half a cup o f cold wa ter, dessertspoon of ginger, teaspoon of nutmeg, a little salt and ﬂour enough to roll out as soft as possible.

S P O N G E C A K E

1 d 4 of poun sugar, } pound ﬂour, whites 1 2 eggs , of 4 yolks , juice of 1 lemon . Beat very lightly and bake quickly. 1 42 C A K E S

S C O T C H C A K E

' (De licious) f l Stir to a cream one pound o sugar, ti of a

. d pound butter, into which put the juice and grate rind of one lemon, and a wine glass of brandy.

Separate whites and yolks of nine eggs , beat each

ff . to a sti froth, and stir into the mixture Then add one pound of sifted ﬂour and one pound of

- seeded raisins , and one half teaspoon of grated nutmeg.

I M P E R I A L CA K E

' (De licious)

3 1 5 pound butter, } pound sugar, pound ﬂour,

5 pound blanched almonds , pound thinly sliced “ 5 Citron, Apound seeded raisins , eggs , wine glass

or 1 . t sherry brandy, teaspoon nutmeg Fros when cold.

M E A S U R E D P O U N D C A K E

(De licious)

1 of 2 It cups sugar, heaping cup butter, cups 4 s t w n of sifted ﬂour, egg , beaten separately, i i e

l a . glass of brandy, juice of ha f lemon 4 11 3. P R A C T I C A L R E C I P E S

D E L I C I O U S C O O K I E S

u 6 1 pound brown sugar, i po nd butter, eggs , 1 teaspoon o f soda ; ﬂavor with ginger and nut meg. A little salt and only sifted ﬂour enough to roll out as soft as possible.

C O R N S T A R C H C A K E 2 1 1 cup butter, cups sugar, cup cornstarch, dissolve in 1 cup of s weet milk, 2 cups sifted ﬂour, ' or 8 1 whites of 7 eggs , according to size , tea

of of spoon soda in milk, 2 teaspoons cream tar

i . tar n ﬂour Stir the butter to a cream , add the sugar, then the milk and cornstarch , then the ﬂour

or sifted two three times , then whites of eggs beaten to a stiff froth . Flavor with lemon or vanilla . Bake in one loaf. The ﬁrst hour slow, the next faster. Delicious if carefully baked.

W H I T E F R U I T C A K E . Cream 1 pound butter and 1 pound sugar to

an d t gether, o it add the beaten yolks of 1 2 eggs , 1 pound sifted ﬂour, and 2 teaspoons baking pow 1 der ; grate cocoanut, blanch and chop i; a pound

‘ of almonds , and slice 1 5 pounds of citron ; stir into the stiff beaten whites of eggs and add to the bat ter. Put in a pan which is lined with greased £144

P R A C T I C A L R E C I P E S

cups pulverized sugar, 2 tablespoons grated choc olate and teaspoon vanilla.

P R A L I N E S

Take 3 cups of light brown sugar ; 1 cup of f milk, butter the size o an egg ; stir until it boils ;

l r let it boi until it th eads from the spoon, then

ﬂavor with vanilla . Next stir in 2 cups of English

s l walnut kernel , chopped, and beat vigorously unti the mixture thickens . Drop it from a teaspoon upon a well buttered paper and let stand until it hardens . D E L I C A T E C A K E

1 a 1 cu 1 cup butter, } cups sugar, p sweet milk, ix 2 cups of ﬂour, 1 cup cornstarch. M teaspoon

of c ful cream tartar with ﬂour and cornstar h, dis

s solve 1 % teaspoons soda in milk, the white of 7 eggs beaten to a stiff froth and stirred in with

ﬂour and Cornstarch. Flavor to taste and bake in loaf.

M A R S H M A L L O W F I L L I N G F O R A N Y C A K E

Boil 2 cups of sugar with 1 cup of water until it ropes . Just before removing from the stove add 5 pound of marshmallows broken into bits ; pour 1 46 C A K E S this gradually into the well beaten whites of 2 eggs ; beat continuously until nearly cold, when spread between the layers and on top .

N U T C A K E

2 cups of ﬂour, 1 teaspoon baking powder, a 1 2 cup butter, cup sugar, 5 cup sweet milk, eggs ,

1 1 e l . cup nut meats , chopped, t aspoon vani la

S P I C E D C O O K I E S

cu 3 cups brown sugar, 1 cup butter ; 1 p sweet 3 3 milk ; eggs , teaspoons baking powder, 3 tea

of 2 spoons cinnamon , 2 cloves , of allspice, nut

our f or . meg, ﬂ stiff batter Drop with a spoon and bake in a quick oven .

F R I E D C A K E S

1 cup sugar, 2 eggs , 1 cup sweet milk, 1 heap 1 ing teaspoon baking powder, teaspoon cinna mon, 1 tablespoon melted butter, a little salt,

ﬂour enough to mix soft . Fry in hot lard.

D R O P 'O R S P I C E C O O K I E S 1 1 mi 3 5 cups butter, cup sweet lk, cups brown 3 ‘3 sugar, tablespoons cinnamon , teaspoons bak 1 47; P R A C T I C A L R E C I P E S

' our ff ing powde r, 3 eggs , ﬂ to make sti batter, drop c small spoonfuls on greased tins , pla ing a seeded

v . raisin on top of each . Bake in rather hot o en

C A K E S Many prefer water to milk for their nicest

o n s cakes . Use e level teaspoon of oda to a pint of sour milk. In recipes calling for one teaspoon o f w soda and t o of cream of tartar, baking pow

e . der may be used inst ad, using three teaspoons

P O U N D C A K E

' i ' d lli. T ll . of butter ; 1 lb. powdere sugar ; T o f r flou , well sifted ; 1 0 eggs ; 1 very scant tea spoon of yeast powder ; a very little nutmeg ; a little brandy. Drop your yolks into the butter and sugar (having first creamed the butter and s ugar together thoroughly) without breaking the yolks . Beat the whites separately. Put the nut r meg into the butter and sugar, then a little flou , then eggs , then flour and so on alternating until all is in . This method makes your cake richer an d m . e s oother Bak with a not too hot, but even lire . e un i s Bak t l the straw come out cle an. F1 48 .

P R A C T I C A L R E C I P E S

P O U N D C A K E t pound of bu ter,

pound of sugar,

o f pound ﬂour,

dozen eggs , ﬂavor to taste.

P O U N D C A K E N O . 2

1 o f Mix 1 pound o f sugar with pound butter, very light . When worked white and creamy , stir

8 e in the yolks of eggs , beaten to a froth, th n

e the whites of the 8 eggs b aten to a s tiff . Sift on e 3 pound of ﬂour. times and stir into the mix

e ture by degrees , also a very littl nutmeg to u taste . If you wish to have the cake partic larly nice, stir in just before you put it into the pan,

f of a quarter o a pound almonds , blanched and

o f powdered ﬁne in rose water, and a wine glass good brandy. If you care to add thinly sliced . s o f citron , do , but rub with ﬂour slightly be ore adding to prevent it from sinking to the bottom of the cake. Bake in a moderately hot oven .

1 5 0 C A K E S

F R U I T L A Y E R C A K E

2 — 1 eggs save white of for frosting, 1 n cup of brow sugar,

1 } cup of sour milk,

4 } cup of butter, — 1 cup of raisins chopped or put through r g inder, 1 u 5 cups of ﬂo r, 1 teaspoonful soda

Dissolve soda in a little hot water.

teaspoonful cinnamon ,

teaspoonful nutmeg .

Melt the butter and ﬁll the cup with sour milk . Made in 2 layers with frosting between and on top .

Will not keep long (for several reasons) .

15 1‘

P R A C T I C A L R E C I P E S

C H O C O L A T E C A R A M E L S 1 d 5 pint of rich milk, % squares of unsweetene ’ on . Baker s Chocolate, soften the ﬁre Let the

in ver milk boil, then stir the chocolate y hard ; add 5: pin t of the best white sugar and 2 table

oi . i k spoons molasses Boil until very th c , tak ing care not to burn it. Pour on buttere d tins and when nearly cold cut in squares .

O R A N G E B L O S S O M P A S T I L L E S

r (M s . J. R. )

Boil one hundred and twenty- ﬁve grammes of white sugar in three tablespoons of water until it forms little globules , when dropped in a cup of — f cold water. Now throw in thirty one grammes o fresh orange ﬂower petals and allow to cook until

e sugar becom s brittle. Drop it on white paper

‘ the size of a dollar pie ce. Remove from paper the moment they take their forms . If the quantities indicated above are not sufﬁ

ﬁll in cient to dish, so proceed the same way for as many as one needs . If greater proportions are used the sugar would become solid before the preparation could be put on the paper. One can we use fe r orange blossoms if desired.

.1 5 4 Ma rmalade an d Prese rves

O R A N G E M A R M A L A D E

Slice the oranges very thin and use every part

‘ of them. To each pound of sliced fruit add 3 i p nts of cold water and let stand 24 hours . Then 24 boil until absolutely tender, and stand again

or . 1 o f hours , over night Then add pound

o f sugar to each pint fruit and water. Boil an

- hour and three quarters and no longer. Lastly o add lemon j uice, about seven le ni ns to one dozen oranges . Add the lemon juice just as the marma lade is taken off the ﬁre to be put in glasses .

F I G J A M

s r l f To 2 pounds of ﬁg , afte peeling, add } i h e pounds of white sugar, ju ce and rind of t re

s s . lemons or oranges (large) , boil lowly 2 hour

Perfectly delicious . 1 5 5 . P R A C T I C A L R E C I P E S

S ‘ S P I C E D P E A C H E

2 oz. ground allspice,

2 oz . ground cloves , n 4 oz . stick cinnamo , t 1 qt . wa er,

1 qt. wine vinegar,

8 . lbs brown sugar. r Put spices in wate and let boil one hour, add vi be negar and sugar, and allow to boil until it

a u . comes syr p Add peaches , sticking into each one 2 cloves . Let boil about 1 0 minutes . Take ut o and lay on large platter. Cook all the peaches like this and then put in large- mouthed glass pre

r serve j ars , tu ning over the hot syrup and close immediately .

S P I C E D C H E R R I E S

(Old- fashione d)

Pit White Royal Cherries with cherry pitter, and use 2 of a pound of granulated sugar to each pound of fruit, 1 pint of vinegar to every 4

- pounds of fruit, add one half ounce of cinnamon , and one - quarter ounce of cloves to 4 pounds of fruit. Let sugar, vinegar and spice come to a boil, put in some of the fruit, a little at a time, i and cook unt l transparent, when skim out and 1 5 6

P R A C T I C A L R E C I P E S

R A S P B E R R Y J A M Add one pint of currant juice to every 4 pounds k o f fruit . Boil for half an hour, stirring and s im

out ming well . Dip most of the juice and add the

20 . sugar, and boil minutes longer

T U T T I F R U T T I P R E S E R V E S This preserve is a most delicious as well as an

of e con om unusual one, and has the merit being ical besides , inasmuch as it utilizes small quanti , ties o f fruit which might otherwise be thrown away. For this purpose can be used any and all

o f i r kinds fruits , beg nning with the strawber y and adding each in its turn until the end of the

. For season an ordinary sized family, start a

2 one gallon stone j ar early in June, with quart o f white preserving brandy. Add the fru it as

you have it, always , putting in an equal amount o f sugar, and keep well stirred from the bottom.

o For example, if y u begin with a quart of straw

a f m berries , also dd a quart o sugar. If at so e time you put in a cupful of fruit left over from di o f nner, add a cupful sugar also . The brandy perfectly preserves the fruit and the mixture of

ﬂavors gives an exceedingly delicious result . Add a d mo wi oranges n le ns cut up th the peel, water 158 M A R M A L A DE A N D P RE S E RV E S

a C melon rind , stoned raisins , pine pple , herries , and in fact every variety of fruit . The preserve being

one a very rich , it will be found excellent put in ice cream and frozen, as well as to be used separ ately . Some maraschino added to the brandy or any other liquor improve s the ﬂavor very much .

for After the j ar is ﬁlled, it must be stood away several months , or a full year, in order that the

In flavors may become blended and harmonious . deed about Christmas Is a good season for open

ar hbn ing the ! , w it adds greatly to the pleasures of the holiday menus .

1 5 9

P R A C T I C A L R E C I P E S

pods chopped ﬁne, 2 tablespoons coriander seed r and put in small cheese cloth bags , some tume ic

to color the mixture , then cover with good cider

vinegar. Put up in stone j ars , and stir occa

ll . siona y. A delicious relish for cold meats

H I G DU M

4 quarts of cucumbers , chopped ﬁne , 2 quarts

onions , sprinkled with handful of salt. Put in l w sieve or colander and a lo to drain over night, then mix them well together, add 1 pint of cook ing sherry, small wine glass of sweet oil, 1 tea spoon cayenne, 1 teaspoon ground mustard,

5 cup each of white and black mustard seed. Cover w di ith luted cider vinegar, stir 2 or 3 times and put in pint pickle ! ars .

P I C K L E D F I G S ( S W E E T )

7 pounds of ﬁgs ,

3 of w s ; pounds light bro n ugar, 3 pints of vinegar,

s 2 ounces of tick cinnamon,

2 of ounces whole allspice,

2 of ounces whole cloves .

i x for Let th s mi ture boil half an hour, then ho pour t over the ﬁgs , which have been previously 163 P I C K L E S

placed in a stone j ar. The next day repeat the same process , that is boil the syrup for half an hour and pour over the ﬁgs . This must be done three consecutive days ; your ﬁgs will then be ready to eat.

T O M A T O S O Y.

2 dozen large green tomatoes , 2 m z dozen mediu si ed onions (white) . Slice them and put in alternate layers in a bowl or pan , sprinkle salt between each layer until the bowl is ﬁlled. Put a heavy weight so as to press the tomatoes down . This must stand over

o night. The next morning pour ff all the water th which has accumulated . On e third day

e a o f sprinkl through it small box dry mustard, some celery seed, some white and black mustard the seed. Take as much vinegar as will cover tomatoes and onions and half the quantity of 20 brown sugar. Put on the ﬁre and boil for minutes . Tie whole cloves , allspice, mace, and whole peppers in a bag, and boil with the toma ir t toes . When the whole is cold, st in a quar bottle of olive oil . 63 1 J , P R A C T I C A L R E C I P E S

O L D - F A S H I O N E D C U C U M B E R P I C K L E S

Procure three or four hundred small green cu cumbers (2 or 3 inches long) . Wash thoroughly and place in a stone crock, cover with cold water

of and let stand ﬁve hours , drain water and put f 3 pints o cooking salt well through them , turn over enough boiling water to cover them and leave until next day. Then wash them with cold water and dry. Scald 3 pints of cider vinegar and 1 pint of water ; add 2 ounces each o f black and

no white mustard seed, same of whole ( t ground) cinnamon , allspice, cloves and let boil for 1 5 min utes . Pour while it is boiling over the cucumbers into which you have a of sliced horseradish root.

E64;

P R A C T I C A L R E C I P E S in ice chest until needed ; add water and sliced lem ons .

S U M M E R B E V E R A G E S M E A D

On 3 pounds of white loaf sugar, pour 3 pints of boiling water, add one pint of molasses , i ounce tartaric acid, and one ounce of essence of sassa fras . When cold bottle it, and keep in a cold place. When ready to use it put three tablespoons of the syrup in a tumbler and nearly ﬁll it with iced water, then add i a teaspoon of soda and

n l r dri k whi e eff e vescing.

A N O T H E R M E A D Make a thick syrup of 4 pounds of white sugar with one pint of water and a quarter of a pound of tartaric acid ; ﬂavor one- half ounce o f essence of sassafras . Then bottle. When ready to use, put 2 tablespoons in tumbler and nearly ﬁll with iced water, then add 5 teaspoon of soda . Beat r ff rv well and d ink while e e escing.

G O D T E A' ‘ O .

' Of cu all the ps that cheer, there is nothing m like the s oking hot cup of teaz made with boiling

{166 D RI N K S

hl water in a thoroug y scalded teapot . Put into i the pot the requ red amount of tea, pour over li it boi ng water, cover the teapot so that no fumes may escape , and allow the tea to stand and infuse

e a for seven minut s , when it should be poured t once into cups . One teaspoon of tea and one cup of hot water is the usual allowance for each per son. Freshly boiled s oft water is the best for either tea or coff ee.

C O F F E E

' Take of freshly ground coﬁ e e a tablespoon heaping for each person and one extra for the e of i fee pot . M x with it 1 egg, shell and all, add a little cold water and mix thoroughly, add a large coffee cup of boiling water for every tablespoon 1 of coffee, and let boil for 5 minutes , stirring down two or three times , turn out a cup full and turn back twice to clear it . A dash of salt is an improvement . Always scald the pot before mak ing the coff e e .

' ' G I N G E R A’ L E J U L E R

Put a scant cupful of granulated sugar into a uee ze the c le -v glass pitcher, sq upon it ! ui e of 6 m

'16T P R A C T I C A L R E C I P E S

ons . When it has dissolved, stick half a dozen

stalks of mint in pitcher slightly bruised, between

ow of thumb and ﬁngers . N add a cup full pounded r ice, and then put in bottles of impo ted ginger

out . ale . Pour at once

S T R A W B E R R Y A D E

' One quart of nice fresh selected berries mashed

o f 1 . up ﬁne , 1 pint water, cup of sugar Stir up

' well together and strain through cloth. Add ice . A cooling beverage .

C U R R A N T W A T E R

rs . (M H . B . C .)

This drink is a wonderful quencher of thirst. To one quart of water add one cup of sugar and

of . two cups tart currant j elly Boil till dissolved, then add the juice of 3 lemons and 3 oranges . Pour into pitcher with chopped ice with slices of oranges on top.

C H E R R Y I C E

' ‘ 1 r 1 quart canned maraschino cher ies , quart of water and sugar to taste . Freeze and s e rve . h ’ This is very refres ing on a hot summer s day.

11 68

P R A C T I C A L R E C I P E S slice of orange ; sprinkle with sugar and pounded ice ; put in another layer of fruit, then another of

one 1 1 ice, until pineapple, lemon and orange have been used . Cover with ice and sugar and 2 let stand for a few minutes . Add tumblers of water, stir well, put in more pounded ice and add one tumbler of good sherry wine . A delicious drink. O R A N G E C O C K T A I L

8 . oranges , the juice sweetened to taste

1 teaspoon of Angostura Bitters . 1 claret glass of bourbon whiskey . Put in a preserve j ar and place on ice for sev eral hours before serving .

Pour in punch glasses .

Very nice to replace grape fruit for luncheon .

170 Di s h e s f o r In v a l i d s

P O P R O B I N

To one quart of boiling milk add a tablespoon f o sifted ﬂour, made smooth with a little cold milk ; turn it into the boiling milk, stirring until

e . it is the consistency of cream, add salt to tast Rub together a tablespoon of butter with the same quantity o f ﬂour and add enough of the boiling mixture to make little drops of dumplings

the size of small peas or rice kernels , dropping

the batter slowly from a spoon into the mixture, and when it has boiled 1 0 or 1 5 minutes it is ready h to serve . This is very nouris ing and easily

l s be digested . A ittle ugar and cream can added if desired .

C O RNi ' M E A L G R U E L FO R I N

' uV A L I D S

Mingle 2 tablespoons o f fresh corn meal to I quart of boiling milk. Add a little salt. Cook in ’ l a double boiler for one hour or more. A ittle E71! P R A C T I C A L R E C I P E S

cream can be served with it or added to it, ! ust

before serving.

R I C E F O R T H E S I C K R O O M

- 1 of One third cup of rice to 2; cups water (cold) ,

let simmer for 2 hours . Add a little cream, sugar

and salt and serve while hot .

S C R A P E D B E E F S A N D W I C H E S “

Cut whole wheat bread very thin , spread with

butter, scantily cut the bread in dainty triangles

. 1 and place scraped beef, salted, between layers

pound o f beef is sufficient . Scrape with a sharp

steel knife . The patient will never know he is

eating raw meat until told .

B E E F T E A

One pound of lean beef, cut into small pieces , put inside of glass can or bottle with 1 pint of

Do ! cold water. not screw lid down very tight.

Set inside another vessel in water. Let simmer 2

o r 3 hours . When suﬂicie ntly cool add a little s alt and strain if desired. 1 72

P R A C T I C A L R E C I P E S

M U T O A T O S O P. t si k For he c ) ,

To half a can of tomatoes add a pinch of soda, l the same of salt and pepper, 9. sma l piece of but

a . ter, milk and cre m Let this come to a boil, then l the strain through a thin c oth, and serve to sick while hot.

S A G O M I L K“ F O R T H E S I C K Wash ounce of sago and soak in tea cup of cold water for an hour or more. Drain it and add one pint of good milk and let it simmer until the sago is en tirely incorporated with milk .

Sweeten it with white sugar. It may be ﬂavored with vanilla or nutmeg if allowed by the physician.

H O W T O M A K E B E E F J E L L Y

' Beef j elly is an excellent food for invalids . Put one pound of beef cut ﬁne into a porcelain lined s tew pan with a pint of water. Le t it stand 5 an hour and then put on the stove where it will heat gradually. When boiling hot skim carefully and put where it will simmer gently for half an

. i 1 hour Wh le this is cooking, put } of a box of 2 s of gelatine in table poons cold water. Salt the broth to taste and strain boiling hot over

. l o the gelatine Stir unti dissolved. Strain int l s and cups or mou d set away to c ool.

174: Hi n t s t o Y o u n g Ho u se ke e pe rs

A clean kitchen and plenty of useful utensils are necessities . All ﬁsh should be cleaned as soon as brought in from market, washed thoroughly and put s trong salt and water for half an hour, then dried l on clean towel, sprink ed with pepper and put in ice chest until ready to cook . Poultry and birds should be treated in the same way .

Vegetables should be looked over, washed and

as placed in cold water until time to cook, soon as brought from market . Milk should never be placed in a compartment o f an ice chest with anything else but butter. Cucumbers should be pared and thrown into iced water until time to serve , when they should be

r sliced, not too thin, and ne ve be put in salt and

.water. A’ piece of charcoal put in the pot with cauli f ﬂowe r or cabbage will prevent odor. In buying turkeys always select young hens to 175 P R A C T I C A L R E C I P E S

' ’ weigh 7 or 8 pounds . If for more than 7 people provide two turkeys so everyone can have their

s o choice, and if some is left over for next day, much the better. Always put the carcass in the soup kettle .

' In boiling chickens , turkeys , lamb , mutton,

or u s e . corned beef, pickled tongue , boiling water

i i us e Mak ng soup or boil ng smoked tongue , cold water, also ham and leave it in the water it was cooked in all night . The ﬁrst water should be thrown away and fresh cold water, enough to cover it, be put in the kettle to ﬁnish cooking it.

for or us e r In using sour milk cake biscuit, ca

b of . onate soda, teaspoon to one pint of sour milk

o In using sweet milk, soda and cream of tartar r

ne ve r th baking powder, bo . To beat whites of eggs quickly add a pinch of salt .

To keep cake from sticking to bottom o f pan, sprinkle pan with ﬂour lightly after rubbing it with butter . 1 level teaspoon of soda is enough for one pint of sour milk . In recipes calling for 1 teaspoon o f soda and 2 of cream of tartar, baking powder can be used instead, using 3 teaspoons .

Always order veal kidneys . 176