•' SHRIMP SAUCE Put ~ pint of shrimps, previously cleaned and boiled, into a sauce pan with some butter sauce and a very little essence of anchovy. Make it very hot, add a little lemon juice and serve. ENGLISH TEA CAKES 1~ cups flour ~ tsp. salt ~ cup sugar 2 tsp. baking powder ~ cup butter 1 egg ~ cup currants Sift together dry ingredients, work in butter. Beat egg, reserving 1 Tbsp. to glaze cakes. Add egg and milk. Shape into small balls, place on buttered pan. Glaze Hith egg, sprinkle with sugar and bake in quick oven. CHERRY POT PIE 1~ quarts cherries Biscuit dough made from any 1 cup '.Yater good recipe for baking powde r 1 cup sugar biscuits Stone the cherries and boil with water and sugar. lfuen tender place in pudding dish. Lay biscuit dough, cut in small rounds on top of fruit, and bake in moderate oven for 35 minutes. Serve with lemon sauce. 2 cups hot water 2 Tbsp. corn starch 1 cup sugar 1 lemon, juice and grated rind 2 Tbsp. butter Mix sugar and cornstarch, add boiling water gradually . Cook 10 minutes. Add lemon juice and rind and butter. Serve hot. CURRANT TART Line a dish with puff paste, strew powdered sugar over the bottom of it, then put in alternate layers of currants and sugar until the dish is full. Cover with puff paste and bake. The addition of raspberries or mulberries to currant tart is a great improvement. CHEESE ROASTED, TO SERVE AFTER DINNER Mix 3 oz. grated Cheshire cheese, the yolks of 2 eggs, 4 oz. butter and 3 oz. grated bread, a tsp. of mustard, a little salt and pepper. Beat well together. Toast some bread, cut in proper pieces, spread the cheese paste thick upon them, put in a moderate oven, covered with a dish, until hot through. Remove the dish, let the cheese brown a little and serve as hot as possible. TRIFLE Sponge cake or plain butter Raspberry Jam cake cut in strips Yz cup Sherry Arrange strips of cake in serving dish and spread with raspberry jam, Pour over it the sherry and let it stand until the wine is absorbed, Make a boiled custard of: 1 cup milk \ cup sugar 2 egg yolks Pour the custard, after it is cool, over the cake and jam mixture. Decorate with whipped cream sprinkled with macaroon crumbs. ENGLISH PLUM PUDDING l lb. chopped suet 1/3 lb. candied fruit l lb. sugar 1 nutmeg , grated l lb. raisins ~ tsp. cinnamon l lb. currants pinch of allspice 1 pint milk 1 lb. bread crumbs 1 tsp. salt 1 lemon, grated rind and 9 eggs juice Mix all the ingredients except the eggs, which should be beaten until light and then added. Steam for five hours in a mold, or boil in pudding cloth. SAUCE: 1 cup butter 1 tbsp. hot water 2 cups sugar Flavor to taste. white of 4 eggs OLD ENGLISH FRUIT CAKE 50 eggs 2 lbs. citron 5 lbs. flour ~ pint good malaga wine 5 lbs. butter 3 oz. nutmeg 5 lbs. sugar 3 oz. cinnamon 6 lbs. ra1.s1.ns 1~ oz. mace 12 lbs. currants grated peel of 2 lemons Small tsp. essence of roses Bake in three large pans for four hours, "This will keep years, if frosted." SCOTCH LEEK SOUP Take a dozen leeks and simmer them in two quarts of the liquor in which a leg of mutton has been boiled. Mix one tsp. of oatmeal in cold water until it is .very smooth, thicken the soup with it, season and serve. OAT CAKES 3 cups scotch oatmeal 1 level tsp. salt 1 cup flour 2 tsp. sugar 3/4 cup any kind of ~ tsp. baking soda shortening (no lard) 3/4 cup hot water Sift flour, sugar, soda and salt and add to the oatmeal. Chop in shortening. Mix with hot water. Chill. When throughly cold roll very thin and bake in moderate oven about 20 minutes. SHORT BREAD ~ lb. light brown sugar 1 lb. flour ~ lb. soft butter Cream butter and sugar together on baking board. Put sifted flour on one corner of the board, work into the creamed butter and sugar a little at a time until all the flour is used. Press flat until the short bread is about ~ inch thick. Shape into round cakes. Mark the edges with thumb and first finger and prick the center with a fork. SCONES 4 cups bread flour 1 level tsp. soda 1 level tsp. salt 2 level tsp. sugar Sift the above together then add 1~ cups buttermilk or sour milk. Make a soft dough, pat out slightly, cut in triangles and bake slowly on griddle on top of stove. Turn so they are browned slightly on both sides. EDINBURGH SQUARES 1 cup brown sugar 1 cup flour ~ cup shortening 1~ cups rolled oats ~ tsp. salt FILLING: 1 cup dates cut in pieces ~ cup water ~ cup sugar Boil until thick. Add a dash of lemon juice. Cream sugar and shortening. Add rest of ingredients. Fill pan 9x9x2 with ~ cup of mixture. Cover with filling, then the rest of the mixture. Bake in oven of 350° from 30 to 40 minutes. Cut in squares IRISH STEW 1~ lbs. lean mutton cut in pieces. Season with 1 tsp. salt and ~ tsp. pepper. Cut 3 or 4 potatoes into slices. Cut 4 onions into thin slices. Place all the above in layers in a casserole, adding a shake of salt to the potato and onion layers. Pour in enough water to cover the meat and vegetables. Put cover on casserole and heat over the fire until warmed through, then put it in the oven and cook slowly for four hours at 250°. Uncover at the table and stir before serving. O'BRIEN POTATOES 1 onion chopped 3 Tbsp. cream 2 Tbsp. butter 1 Tbsp. chopped pimento 4 cups cold chopped 1 Tbsp. chopped green peppers potatoes Put onion in iron frying pan a nd cook until soft and yel­ low in 1 Tbsp. butter. Add potato and cream, cover and cook slowly for about ten minutes. Then mix in pimento green pepper and the other Tbsp. of butter. Press down firmly , leave uncovered, increase the heat so it will brown and cook for about ten minutes. RAISIN DUFF Crea m 4 cup butter, 2 Tbsp. suga r and 2 well beate n e ggs. Sift together 2 cups flour, 2 tsp. baking powder, pinch s a lt and ~ tsp. nutmeg . Add the dry ingr e dients to the first mix ture alternately with 1 cup milk. Dredge 1 cup of raisins, seeded a nd shredded, with ~c up f lour and add to mix ture. Turn into a buttered mold and steam 14 hours. Serve with sweetened cream. 'it#.f,,, r- ALMOND TRIFLE 1 angel food cake 1 can (13~ oz.) pineapple 1 pkg. vanilla instant chunks, drained pudding Toasted slivered almonds 1 cup chilled whipping Chopped maraschino cherries, cream drained 1 tsp. almond extract Bake and cool cake as usual. Tear cake into 1 inch pieces . Prepare pudding filling as directed on package. Beat whipping cream in chilled bowl until stiff. Fold whipping cream, extract and pineapple into pudding. Place cake pieces in ungreased rectangle pan, 13 x 9 x 2 inches. Spread whipped cream mixture over cake pieces; sprinkle with almonds and cherries. Refrigerate until chilled - at least 8 hours. , ..' \ ..~ . ' ' . ' I '"' ..... t ';v~ 1't4"1 _j"' • ., . ' \ ~ t_.,. ~ ...---~ )c.. - .... ' · · ·?-~· ·· HINES TRONE SICILIAN STYLE 1 bunch celery , stalks and 3/4 cup tomato paste leaves diced 3/4 lb. vermicelli or fine 2 carrots, diced spaghetti 1 can peas 6 quarts water 1 large onion, diced 1~ Tbsp. salt 3 medium potatoes ~ tsp. pepper diced Grated Parmesan cheese L ' 2 cup Italian olive oil Clean, wash and dice vegetables , Heat olive oil in frying pan, add onions and potatoes and brown, then add tomatoes. Cook over low flame, add salt and pepper to taste, Add celery and carrots to boiling water and cook until tender. Then add peas, vermicelli, broken in small pieces and when almost cooked, add the onions , potatoes and tomatoes. Time for cooking is about 30 minutes. Serve hot, with grated Parmesan cheese. POLLO MONFERRATO (Chicken) 2~ lb. roasting chicken 2 pimentos 6 Tbsp . olive oil 1 can tomatoes 1 o nion ~ tsp. salt 1 medium egg plant Clean and wash the chi cken and cut in pieces . Fry quickly in olive oil a nd place in a saucepan . In the o il left in fr y ing pan, fry the onion, chopped fine, the egg plant, (which h as been previously peeled, diced, soaked in salt water a nd rinsed) and the two pimentos, cut in small pieces. Add the t oma t oes , strained o r mashed, a nd allow the sauce to cook for ten minutes. Add sauce to tl1e f ried chicken, also salt a nd a llow to cook for t\ve nty minutes, well covered. Serve h o t with buttered noodles or spaghetti, sprinkled with Parmesan cheese . SAUCE FOR SPAGHETTI Habe r eady t wo quarts , o r a little more, of cooled soup stock from which fat has been removed. Fry two medium sized onions (minced) and one c love garlic, (whole) with ~ cup minced salt n ork and one ounce butter, in a large iron kettle . \vnen the onions have col ored a little, add one cup dried mushrooms, soaked in water a nd minced , with the water in which they were soaked . T\vO cans tomato paste, mixed with about a pint of cold water .